Showcase Magazine August 2016

Good Eats, Good Times, and Good Friends See page 20

THE 2016 FOODIE WINNERS See page 11

See page 24

Good Good Eats, and G Times, Friend ood s

See

page

20

THE FOO 2016 DIE W INNE

See page 11

RS

See

page

24

ON THE Jason Springs enjoying a burger from Me’s Burgers and Brews.

Photos by Mariah Blankenship Springs

Page 11

FEA TURES

ALSO INSIDE

DEPARTMENTS

2016 Showcase Magazine

FOODIES WINNERS FOODIE ADVENTURES In Southern Virginia

by Jennifer Doss & Linda Shepperd

GOOD EATS

Good Times and Good Friends

ARTICLES

FROM THE EDITOR

HE SAID SHE SAID

Just What the Doctor Ordered

By Larry Oldham and Dena Hill

FUN AND GAMES

THE YOUNG PROFESSIONAL

Crossword, Word Seach, & Sudoku

by Lee Vogler

PAWS FOR THE CAUSE

Taylor Alvis

NOT SO COMMON – COMMON SENSE!

By Paulette Dean

AREA EVENTS GUIDE

A Perspective on Public Schools

by Stan Jones

THE POSTSCRIPT follow us @showcasable

THE LOCAL FLAVOR

Six Restaurants Everyone Should Visit

by Paul Seiple

like us Showcase Magazine

A WATER WAY OF LIFE

by Paul Seiple

PATHS

A Valuable Community Health Resource

by Lee Vogler

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@

we’d love to hear from you! info@showcasemagazine.com

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There’s a lot to be said about broadening your horizons. Many times we build this little cocoon we feel keeps us safe. Let’s face it; sometimes it’s downright frightening to step out of your comfort zone. But take a second to think of things you may be missing. I’m going to give an example that ties into this issue of Showcase—expanding the menu.

When I was younger I was an extremely picky eater. I had a core group of foods I would eat, maybe ten or less things. My nemesis was cubed steak. Just the smell would send me running.

I couldn’t stand guacamole.

Catching sight of the green stuff would cause me to turn my nose up as if someone just drove by blaring a Nickelback song. I hated guacamole without ever trying it.

Showcase

cubed steak and Nickelback, so some things never change even with more of an open mind.

Anyway…

AUGUST 2016

STAFF

CEO / Publisher Andrew Scott Brooks, scott@showcasemagazine.com President Larry Oldham, larry@showcasemagazine.com

The theme of Showcase this month is branching out and trying new foods in our area. We’ve amassed a menu that’s sure to satisfy everyone—from good old home cooking, to Italian, to Mediterranean, to fresh, farm to table, our area has it all. Also, this month marks the first annual Showcase Magazine Foodie Awards. Readers voted online for their favorites in over forty categories. You’re sure to find your next favorite dish among the winners.

Editorial Director Paul Seiple, paul@showcasemagazine.com Graphic Designer Kim Demont, demontdesign@verizon.net Finance Manager Cindy Astin, cindy@showcasemagazine.com ADVERTISING 1.877.638.8685 Larry Oldham, Director of Sales and Marketing larry@showcasemagazine.com, 434.728.3713 Lee Vogler, Marketing Consultant lee@showcasemagazine.com, 434.548.5335

CUSTOMER SERVICE

Subscribe to Home Delivery for $24 per year 753 Main Street #3 | Danville, VA 24541 Phone 1.877.638.8685 | Fax 925.380.5404 info@showcasemagazine.com www.showcasemagazine.com

Life is too short. So, shed the cocoon, and get out there and broaden your horizons.

AUGUST 2016 CONTRIBUTING WRITERS Paulette Dean | Jennifer Doss | Yvonne Givens Danny Heiss | Dena Hill | Heather Hoffman Stan Jones | Larry Oldham | Paul Seiple Linda Shepperd | Lee Vogler

Enjoy the issue.

As I’ve grown older, I’ve expanded my menu of food to include many things I never gave thought to even sampling when I was younger. Now, guacamole is my favorite food. I will eat it on just about anything. I still despise

Paul Seiple

AUGUST 2016 CONTRIBUTING PHOTOGRAPHERS Mariah Blankenship Springs Martinsville Tourism and Economic Development Michelle Dalton Photograph Halifax County Department of Tourism Jibtopia Wake Park | Lee Vogler Von Wellington Photography

EDITOR

*Editor’s Note: In the July issue of Showcase, Dominion Eye Center was referred to as Danville Eye Center in one instance and Grant Crews was tagged as Grant Crew. We apologize for these errors.

Evince

Magazin

to the ADVERTISERS who make this publication possible.

Please be generous in supporting our local businesses.

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616 Restaurant Barkhouser Ford Lincoln Beacon Credit Union Bro Pete’s Centra Medical Group Chick-fil-A Commonwealth Home Health Care, Inc. Danview Restaurant Danville Community College Danville Gastroenterology Center, PC Danville Museum of Fine Arts & History Danville Paint & Supply Danville Regional Foundation Danville Regional Medical Center

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10 14 27 23 7 30 32

Danville Science Center Danville Toyota Danville Utilities Demont Design Dominion Eye Center Excelen Performance Golden Leaf Bistro Goodwill Industries of South Central Virginia, Inc. Jarrod Brown, DDS DWS KARE Pharmacy & Compounding Martinsville Henry County Me’s Burgers & Brews Michelle Dalton Photography PATHS Photography by Mariah

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18 Piedmont Regional Feeding & Oral Motor Clinic, LLC 10 Piney Forest Health & Rehabilitation Center 39 Reid St. Gallery 27 Shh... Intimacy

on a New Level 30 Southside Ice Express, llc.

7 Southside Urology

& Nephrology 23 Southside Virginia

Wildlife Center 14 Sterling Optical 27 URW Community

Federal Credit Union 40 Virginia Department of Health 41 Wilkins & Co. Realtors 7 Yates Home Sales

Kristen

Ba

rker Encourag ing Othe to Move rs Forward

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Bloom Whe

re You Are Page 23

Planted

Don’t miss the August 2016 issue of eVince

e Page 1

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AVOID AIR CONDITIONING SUMMER WOES 20% Take advantage of energy cost savings up to

BEAT THE SUMMER HEAT WITH HIGH-EFFICIENCY REPLACEMENTS

Is your equipment more than 10 years old? In need of frequent repairs? Energy bills on the rise? Act early to avoid a meltdown!

Replacing existing equipment with a high-efficiency unit can prevent: • High energy usage • Frequent repairs • Climate control issues • A noisy unit • Harmful CO2 emissions

Visit the Danville Home$ave program website for more information on high-efficiency equipment rebates. danvillehomesave.com | 888-599-0450

CALL 811 BEFORE YOU DIG. IT’S THE LAW. 8 SHOWCASE Magazine

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HE SAID...

Well, here I am two years after my physician finally got his message across to me...lose weight, walk 30 minutes a day, cut way back on carbs, and eat smaller portions. I can’t say that I bounce out of bed every day anxious to put on tennis shoes and pound the pavement. I don’t particularly like watching calories and carbs. I certainly don’t like stepping on the scales daily and waiting with bated breath for the number to stop tottering back and forth. I convinced myself that the doctors only wanted me to help them finance their yacht and Lamborghini.

Seriously, I knew they were right. I just figured I was an exception and the laws of average for possibly developing diabetes didn’t apply to me. However, what I do like is that I feel better, stronger, and healthier than I have felt since I looked like I was in the last stages of pregnancy. The irony is I looked like I had a beer belly and I don’t even drink. I’ve had all of my physicals this summer and passed with flying colors. It definitely has been a lifestyle change, but it hasn’t been painful and the results are well worth it. It took me a long time to convince you to join me with the “Lose It” app, but now you’re hooked on it too. Every time we finish eating, you usually beat me to the phone to record everything we ate.

Granted, it has been easier traveling down this road with you by my side, so thank you for supporting me in this diet journey.

SHE SAID...

Did you just pay me a compliment? You’re welcome. You look better and better every

day. It doesn’t hurt at all for me to watch calories too. I’m pretty active but as we get older, the pounds gather around and don’t go away as easily as they did when we were young. I have resisted weighing every day all my life because the popular concept was to weigh once a week so you can see how well you’ve done. You convinced me otherwise.

If I’m a pound or two over where I want to be that day, I can just cut back instead of waiting a week, seeing a few extra pounds, and being tempted to give up AGAIN. I weighed 103 pounds in the 3rd grade, so weight has always been a problem for me and I’m very sensitive about it. You don’t understand why I don’t want you to know exactly how much I weigh so here’s the real reason: My third grade teacher had to weigh each classmate, and she yelled the weight across the room to another teacher who wrote it down. I can still hear the gasps and giggles when it was my turn.

by Larry Oldham and Dena Hill PHOTO BY MICHELLE DALTON PHOTOGRAPHY

On a positive note, I made sure that didn’t happen to my daughter when she started school. I stood beside the scale and just wrote it down. Self-images begin at an early age. I’ve been on every diet that has been published and the lifestyle we’re following now is the only one that has worked. We don’t have to eat special food so that when we go to a restaurant, we can still enjoy dining out without brown bagging. Common sense is the key and self-control is a must. We keep each other on track. AND YOU CAN STOP CALLING ME THE KITCHEN NAZI!!!

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| AUGUST 2016 | SHOWCASE Magazine 11

Feature

Daily Grind

by Jennifer Doss and Linda Shepperd contributors Heather Hoffman, Danny Heiss and Yvonne Givens photos by Martinsville Tourism and Economic Development Halifax County Department of Tourism

Southern Virginia is well-known for its lakes, racing and history, but you may not be aware of the region’s growing reputation as a destination for foodie getaways.

Food tourism is defined by the World Food Travel Association as “the pursuit and enjoyment of unique and memorable food and drink experiences, both far and near.” Culinary tourism is a growing trend, and visitors can enjoy new experiences and sights as they sip, taste and dine their way across the region.

Located on the westernmost end of Southern Virginia, Martinsville-Henry County is a new stop on the state-wide Artisan Trail of Virginia. The area has many talented agri-artisans and restaurants of the Smith River Artisan Trail that are serving up unique culinary creations and fresh farm-to-table meals.

Professional and home chefs looking to source the freshest in ingredients can visit several area locations.

Sandy River Pork in Axton offers locally raised meats and fresh eggs, Stonehaus Farms just outside of Martinsville is the place to go for handmade goat milk cheeses and Windy Ridge Farm offers a variety of locally grown produce.

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Each of these venues is not just a shopping trip. Memorable experiences are found whether you are sampling recipes made with Yvonne Riek’s farm fresh pork, taking cheese making lessons from Connie Stone or enjoying afternoon English tea with Janet Ashby on her farm.

The friendly people make these destinations worth the drive and you’ll want to come back!

When it comes to dining out, several restaurants are stepping up their game to bring the best to the table. Daily Grind in Martinsville is a cozy place to have a cup of coffee or tea and the café, opened in 2011 by Danny Heiss, now offers a menu with expanded culinary flair and Martinsville’s first microbrew bottle shop. Enjoy a unique brew or glass of wine with your meal and take a bottle (or a few!) home to try some new micro-brew selections. One of their more popular dishes is the chicken salad salad that features fresh cut pineapple, melon, berries and salad greens and artisan chicken salad, served with lemon poppyseed dressing and a cocktail croissant. Daily Grind burgers are also a favorite. They feature 100% ground chuck that is ground fresh each morning at nearby Prillaman’s Meat Market. Their classic patty melt features sautéed onions, imported aged Swiss cheese and 1000 isle dressing. The burger is served on rye bread with a pickle spear. Be sure to also follow the café on Facebook for daily specials

Checkered Pig

that might not ordinarily appear on the menu like zesty grilled fish tacos. Located just a short walk from the Rives Theater, a popular music venue, and the Virginia Museum of Natural History, this café is a perfect casual lunch or dinner spot for your next visit.

For lunch or dinner in a unique building, consider visiting 3rd Bay Café in Martinsville. Third Bay Café is located in a restored 1960’s service station where the dining room is divided up among the bays of the former station. No tools in sight these days – today the atmosphere is cozy and casual with local artwork displayed throughout. Additional dining is available outdoors on a semi-enclosed patio. Because of the cafés close proximity to the 4.5 mile long Dick & Willie Passage Rail Trail, bicyclists often stop there to dine al fresco during or after rides. Owned by Yvonne Givens 3rd Bay’s specialties include Shrimp and Grits - using Pimento Cheese Grits, Pork Chops - panned seared with a Dijon Mustard Sauce and fresh fish specials like Seabass with Asian Chutney. Save room for desert because no meal is complete without 3rd Bay’s signature Chocolate Chess Pie. You can’t talk about Martinsville, Virginia and not mention Checkered Pig BBQ. Established in 1997 by Tommy and Lisa Houston, the restaurant offers casual family dining and a great selection of grilled chicken, BBQ, and ribs. Their award winning dishes have been seen on the Food Network

and Destination America’s BBQ Pitmasters. You can even take the winning flavor home with you by purchasing a bottle of their famous grilling sauce or dry rub spices at the restaurant.

For groups wanting to immerse themselves in the culinary and agri-artisan scene of MartinsvilleHenry County, guided tours for Continued to Page 13

Third Bay Café

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groups of 10 or more are provided by the MartinsvilleHenry County Visitor Center. Complementary step-on guides are provided to entertain your group as they explore “A Taste of MHC” through samples, informative talks with chefs and handson experiences like learning to decorate gourmet cupcakes.

Discover more about these and other sites in the Martinsville-Henry County area at VisitMartinsville. com. Call 276-403-5948 for group tour information.

Centrally located in the heart Southern Virginia, we invite you to discover Halifax County’s rich history, thriving arts community, and premiere NASCAR and international motorsports offerings. Halifax County is home to three rivers that offer more than 100 miles of navigable water and picture-perfect scenery and one of the nation’s only international dark skies. The charming and vibrant community is also a foodies’ delight.

Halifax County is home to numerous dining establishments sure to delight the novice palette to the most refined food connoisseur.

Located on the Victorian-inspired Main Street in South Boston, Bistro 1888 is a casual, upscale restaurant and bar offering infused New American Cuisine in a cozy, cosmopolitan atmosphere. Chef Margaret Moorefield has owned Bistro 1888 for more than a decade and in 2014 she was named one of the

Molasses Grill top chefs in the country by the publication Best Chefs America. With a long list of accolades and awards in her 30 years of culinary experience, Moorefield’s menu offers a variety of tantalizing entrees including seafood, steaks, chicken, handcrafted pasta and vegetarian options. To complete the experience, indulge in one of the from-scratch desserts made in-house. The Baltimore Sun describes Bistro 1888 as “Great fresh food served with panache.” The restaurant won 3rd- Place Best Place for Cocktails in Central Virginia in the 2012 Virginia Living “Best of Virginia” Awards and is also 3 Diamond Rated by AAA. Travel north six miles to the Town of Halifax for fine dining with a warm and lively atmosphere at Molasses Grill. Owned and operated by Chef Steven Continued to Page 14

Bistro 1888

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Travel west and you will find the small town of Alton and the thrilling action of international road racing at Virginia International Raceway (VIR). The road course attracts guests from all over the world that come to race and watch the year-round events.

Visitors to the VIR resort can spend a day on the track learning the ins and out of motorsports through various driving courses. Wind down at the end of the day at Oak Tree Tavern, one of the highlights of the sprawling 1,300-acre property. The Tavern, located in a beautifully restored 1800s plantation house, serves steak, seafood, and pasta dishes in the dining room.

Seasonal outdoor seating is available with stunning views of the rolling countryside and live music.

Foodies will delight in the multi-course meals at mouth-watering prices during Halifax County’s inaugural Restaurant Week. Locals and visitors alike will discover the culinary scene in Halifax County September 11-18 for Restaurant Week. The weeklong celebration will showcase local chefs, produce, meats, farms, and wines as agriculture meets tourism for this gastronomic event.

Discover more about these and other dining, historical, and cultural experiences in Halifax County at GoHalifaxVA.com.

Known as Virginia’s Lake Country and home to Virginia’s Largest Lake, the 50,000+ acre Kerr Reservoir (a.k.a. Bugg’s Island Lake) as well as 35,000 acre Lake Gaston, Mecklenburg County’s natural beauty sets the scene for fishermen, outdoor lovers, and boaters of all kinds, as well as a growing number of paddlers!

After enjoying a day on the water, guests have a variety of dining options to enjoy that range from traditional comfort food to fresh, exciting farm-to-fork creations.

Coopers Landing Inn & Travelers Tavern in Clarksville was originally built in 1830. Owned by young Innkeepers Nichol and Les Cooper, the restaurant offers a variety of dining options ranging from romantic meals in their beautifully restored historic dining rooms to listening to live music on the trellised patio.

Molasses Grill Schopen and his wife Karen, the life-long restaurateurs pay close attention to quality and detail, ensuring that all ice creams, desserts, dressings, marinades, and sauces are made from scratch in house.

Seafood and meats are sourced within Virginia and North Carolina whenever possible and vegetables, fruit, herbs, eggs, and other ingredients are seasonally sourced from local and Virginia farmers. The casual opulence juxtaposed with pine floors, tin ceiling, and exposed brick creates an inviting dining experience with views of downtown Halifax or overlooking the open kitchen to observe Chef Steve and his team. Molasses Grill received the 2010 Virginia Wine Master’s Program, Crystal 5 Stem Award.

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The menu at Cooper’s Landing changes seasonally and includes blackboard specials that highlight certified Black Angus meats, fresh fish, and local seasonal vegetables and fruit. Chef Les’ nightly specials are also offered which can be paired with exciting and unique wines. The Inn offers on-site Cooking School Classes for those passionate about food and wine. The classes blend relaxation, fine dining, and hands-on instruction all in a romantic and inviting setting. The Tavern received a Wine Spectator award of excellence and the New York Observer named them “One of the 7 Most Romantic inns in Virginia” Opened in December of 2015, Apothecary in Boydton, VA introduces you to fresh, locally sourced ingredients from around Virginia and will treat you to

Coopers Landing Inn & Travelers Tavern when he opened the only food truck in town, and broke the mold by having a scratch kitchen in his mobile eatery and a smoker hanging out the back.

Using almost entirely locally sourced ingredients from around Virginia and North Carolina, he spins out specials such as citrus soy ginger Mahi Mahi tacos, hand crafted Polish sausages with spicy Sam Adams beer mustard, and Taylor-Wright Farms fried bologna sandwiches in addition to his excellent homemade BBQ & brisket.

Apothecary

Discover more about these and other sites in Mecklenburg County at VisitMeckVA.com.

Bare Bones BBQ

its wonderful “Grinds, Grains, and Goods”! Nestled in historic Downtown Boydton across from the beautiful Mecklenburg County Courthouse, Apothecary’s quaint surroundings will take you back to a simpler time where everything you was made fresh and served with a smile. Some culinary creations include everything from Turkey Paninis served with soft goat cheese, roasted red bell peppers, and spring leaf lettuce, and deli mustard! Pair it with locally famous Birdie’s Pimento Cheese and an old-timey bottle of pop!

One of the newest eateries in the area, the Bare Bones BBQ food truck is shaking up things over in Clarksville. Regularly set up for lunch (and sometimes dinner) just blocks from Kerr Lake, young owner Robert Obst turned his dreams into reality in 2014 www.showcasemagazine.com

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MONDAY SELECT MENU Roast Pork & Gravy................................$6.65 Pork Cutlets.............................................$6.65 Chuck Wagon Steak................................$6.65 Pan Fried Chicken Livers.......................$6.65

WEDNESDAY SELECT MENU Pan Fried Chicken (White or Dark Meat)........................ $6.65 Meat Loaf and Gravy............................. $6.65 Roast Beef and Gravy............................ $6.65

String Beans • Baked Tomatoes Creamed Potatoes • Steamed Cabbage

String Beans • Buttered Corn Black Eyed Peas • Squash and Onions Stewed Tomatoes

Homemade Rice Pudding......................$1.95 Homemade Lemon Meringue Pie........$1.95 Homemade Strawberry Cobble..........$1.95 TUESDAY SELECT MENU Salmon Cakes...........................................$6.65 Country Style Steak...............................$6.65 Beef Liver w/Gravy & Onions..............$6.65 Italian Spaghetti with Mean Sauce.......$6.65 Pinto Beans • Congealed Salad Creamed Potatoes • Macaroni & Tomatoes Homemade Coconut Custard Pie.......$1.95 Homemade Peach Cobbler...................$1.95 Homemade Banana Pudding.................$1.95

Homemade Banana Pudding................ $1.95 Homemade Cherry Cobbler............... $1.95 Homemade Sweet Potato Pie............. $1.95 Homemade Brown Sugar Pie.............. $1.95 EVERYDAY Vegetable Plate (3 Vegetables).................................... $5.55

Stop by for a complete breakfast, lunch and dinner menu.

434.793.3552

THURSDAY SELECT MENU Chicken and Dumplings........................ $6.65 Turkey or Ham Salad............................. $6.65 Beef Tips w/Gravy & Onions............... $6.65 Turnip Greens • Stewed Corn Pinto Beans • Creamed Potatoes Macaroni and Cheese • Deviled Eggs Homemade Chocolate Pie................... $1.95 Homemade Apple Cobbler.................. $1.95 Homemade Egg Custard Pie................ $1.95 FRIDAY SELECT MENU Baked Chicken Breasts......................... $6.65 Turkey and Dressing.............................. $6.65 Fillet of Catfish....................................... $7.95 Fillet of Flounder.................................... $7.65 Creamed Potatoes • Candied Yams Steamed Cabbage • Macaroni and Cheese Green Lima Beans • Green Peas Homemade Banana Pudding................ $1.95 Homemade Coconut Custard Pie...... $1.95

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FEATURE

616 Farm to Table Photo by Von Wellington

GOOD TIMES AND GOOD FRIENDS Danville’s River District Eateries 616 Farm to Table

Housed inside a beautifully restored 130-yearold building, The 616 Farm to Table is the area’s only restaurant sourcing its ingredients from nearby farms and producers. Partner/ Executive Chef Chris King and his staff treat these products with respect and deliver a delicious modern southern menu. The menu changes daily based on what is fresh and in season. The open concept kitchen allows diners to watch their meals as they are prepared. The 616 also features a complete bar and the real copper-topped bar is popular spot.

The 616 also features a stunningly adorned and elegant private dining room decorated with historic photos and features. The private dining room is equipped with modern A/V components to allow for business meetings and functions.

The 616 features the Neapolis LIVE! stage with a state- of -the -art light and sound system where the area’s best talent entertains guests.

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Brewed Awakening Photo by Mariah Blankenship Springs

616 Farm to table is open Thursday through Saturday for dinner and Sunday, featuring a Farmers Table Breakfast Buffet, from 11-2pm.

Brewed Awakening

Brewed Awakening opened in Danville’s River District mid-August 2015. The coffee shop is located on the first floor of the Continental building across from the Community Market on Craghead Street. Not only is Brewed Awakening a coffee shop, it also features twelve flavors of ice cream, a full lunch menu featuring homemade soups, sandwiches,

wraps and a convenient selection of locally written books and gently used fiction.

Owners, Bonnie and John Hale, started the shop in 2004 in Martinsville, Virginia. The shop started as a bookstore with small coffee bar called Binding Time Café. Due to customer demand, the shop quickly evolved into a larger coffee shop with a small bookstore.

Throughout eleven years of business, the shop continued to outgrow its space. With the desire to expand more, the Hales moved the quaint coffee shop to Danville and renamed it Brewed Awakening. The shop has more than doubled its space since reinventing itself in the burgeoning River District. The unique space blends the original hardware of the old warehouse with the contemporary coffee shop. The Hales hope Brewed Awakening will become a destination for ice cream, food and fun…and, of course, freshly brewed gourmet coffee.

Golden Leaf Bistro

Golden Leaf Bistro, located in Danville’s historic Tobacco Warehouse District, offers elegant dining in a unique atmosphere.

Serving brunch, lunch, dinner and tapas, guests to the Golden Leaf and choose to dine in or outdoors on the enclosed deck that offers a relaxing spa-like feel. Glazed duck, creamy risotto, Atlantic salmon and ribeye are

just some of the dishes served there. Golden Leaf Bistro is a multi-year favorite in Showcase Magazine’s Rave Awards.

Me’s Burgers and Brews

Where every great burger tells a story Me’s Burgers and Brews is near the fountain in the heart of the River District. Owners, and a mother-daughter team, Kathy Cropp and Emily Tomlinson are avid readers who have named the burgers after some of their favorite authors including – Agatha Christie, Margaret Maron, and Emyl Jenkins. In addition to choosing from among the 10 specialty burgers, patrons also have the chance to “Author Your Own.” This menu feature allows guests to choose from a selection of toppings to customize a burger any way they want.

Along with providing fun burgers and the ability to customize, Me’s has 12 taps with mostly local craft beer that rotate weekly. The restaurant also offers a variety of wine, mixed drinks and with real draft non-alcoholic root beer on tap.

“We are so excited to be a part of the revitalization of the River District,” said Tomlinson. “We have the best location in town with a few of the river and a beautiful fountain. Downtown has changed so much in Continued to Page 22

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Golden Leaf Bistro Photo by Mariah Blankenship Springs

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Me’s Burgers & Brews

the last few years it’s exactly where we want to be.”

Dell’Anno’s Pizza Kitchen Photos by Mariah Blankenship Springs

Main Street Coffee Emporium

Dell’Anno’s — owned by Agostino and Brandi Pugliese and modeled after their Brosville Dell’Anno’s Restaurant — offers extra-large New Yorkstyle, Sicilian pan-style and stuffed pizzas, as well as pizza by the slice, pizza rolls, buffalo wings, salads, pasta and a variety of craft beers and wines.

Dell’Anno’s has several flat screen TVs showing all the major sporting events and regularly hosts live music.

Dell’Anno’s

Open Pizza Kitchen since 2013, Dell’Anno’s Pizza Kitchen has become a fixture in the River District.

Main Street Coffee Emporium

Main Street Coffee Emporium (MSCE), located at 547 Main Street, has been waking up Danville since 2001. As a coffee shop/ deli/ downtown meeting spot, you can enjoy dining in or take advantage of delivery and catering services.

The menu includes breakfast items (New York bagels and muffins, to name a few), sensational specialty sandwiches, soups, salads, and, of course, GREAT coffee.

Home to Danville Roasting Company, MSCE proudly roasts and flavors its own coffees; hence, the motto, “By the cup or by the pound, the only fresh roasted coffee in town.”

Owners Matt and Leisa Royster and the terrific staff at MSCE invite you to come in Monday through Friday 7:00am to 3:30pm. Stop by on your next trip to the River District and be sure to follow MSCE on Facebook.

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Nikki Fouts of Nikki’s Family Restaurant and Gini’s Family Restaurant Photo by Lee Vogler

Fouts says, “I believe what makes us unique is our deep passion and care instilled in both restaurants, we understand a dining experience is not just about wonderful food, but incredible service as well. I believe our amazing staff and the love we have for our customers is what makes people regulars.”

In the future, Fouts looks to stay the course. “I plan to take what we have and make it better.

To continue to grow and work hard on the many things I’m hoping to accomplish... The best is yet to come!”

Primo Pizza and Mediterranean By 2015, Primo Pizza was a favorite pizza spot for locals. After being in business seven years, owner Mohamed Srioua thought it was time to expand the menu. He chose to add a taste of the Mediterranean. “The Mediterranean diet is one of the best and healthiest out there now.

Through research I learned that Danville had an interest in Mediterranean food.”

by Paul Seiple photos by Lee Vogler, Michelle Dalton Photography, Primo Pizza, and Joe and Mimma’s

Nikki’s Family Restaurant and Gini’s Family Restaurant Nikki Fouts had a dream of wanting to more than just a job. She combined her passion for food with the desire to have a family business and Gini’s Family Restaurant opened six years ago. Nikki’s Family Restaurant opened a year later. “My inspiration of wanting to make a positive impact and bring jobs to our community is endless as I continue this journey,” Fouts says.

Nikki brings a flare of home cooking to her restaurants. She adds, “Our menu ranges from everyday fresh made meats and veggies, meat loaf, barbecue chicken, hand- mashed creamed potatoes, string beans...to our mouthwatering signature burgers, fresh never frozen 7 ounce hand-patted meat.” Fouts is quick to point out the best part of the meal—madefrom-scratch desserts. She continues, “Banana pudding, chocolate chess pie, and the most delicious moist cakes you’ll devour!”

Every restaurant has to have that special something that keeps people coming back.

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Primo Pizza and Mediterranean

Srioua’s vision to bring the Mediterranean to Danville began with a diverse menu encompassing the entire Mediterranean Sea. “We serve dishes from Spain, Italy, Greece, Northern Africa, and the Middle East,” Srioua says. Along with dishes such as paella and tabbouleh, Primo offers a variety of delicious desserts including truffle cake and baklava.

Srioua hopes to continue expanding the Mediterranean taste through the area. “We have people travel forty-five minutes to an hour to satisfy their craving for variety.” And Primo has you covered when it comes to variety with a menu offering everything from pizza and subs to signature Mediterranean tour dishes.

Mama Possum’s Boasting the only person-to-person curb service and a menu that hasn’t changed in over fifty years, Mama Possum’s is a must pit stop for area foodies. The building that houses Mama Possum’s was built in the mid-sixties. In 1999, Eddie Blachura purchased the restaurant. “I had worked with Rockola Café for over ten years when the opportunity to buy the landmark became available. I couldn’t pass it up, so I decided to give it a try,” Blachura says.

Mama Possum’s offers a menu of American favorites including cheeseburgers, awardwinning hot dogs with homemade Cole slaw and chili, salads, and hand-dipped milkshakes.

The Cole slaw is available for purchase in seven different grocery stores.

Photo by Michelle Dalton Photography

After many years of success and repeat customers, Mama Possum’s 2 opened in 2010.

The Mt. Hermon location provides a drive-thru for those in a rush.

As for the future, Blachura says, “Mama Possum’s is fortunate to be able to remain unchanged in appearance and menu. If it ain’t broke, don’t fix it…And I will not.”

Joe & Mimma’s Joe & Mimma’s is nearing its fortieth anniversary.

Owner Mimma Brooks purchased the restaurant from her brother and since has been helping people to create wonderful dining memories.

The atmosphere is welcoming and for patrons, Joe & Mimma’s offers more of a family dinner experience than a night out at the restaurant.

The menu is made up of a wide variety of Italian delicacies. Lasagna and chicken dishes are favorites. A well-stocked salad bar keeps people coming back for seconds. Brooks points out that seafood is a popular choices among visitors. She says, “We change the seafood menu weekly to make sure our customers are served the freshest options.” Brooks adds that she purchases many fresh ingredients locally from the community market.

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Joe & Mimma’s

Brooks attributes a diversified menu and a true caring for customers as keys to Joe & Mimma’s longevity. Looking to the future she hopes to keep the business in the family. Speaking of family, regulars view Mimmi and her husband, Randy, as family. Many of them give her a hug after satisfying meals.

At Joe & Mimma’s, you know you will get great food, great service, and great memories.

Bro Pete’s In 2012, Bro Pete’s opened its doors. Owner Pete Hairston says inspiration for Bro Pete’s came from “seeing minorities serve in the food industry but rarely owning a successful business.” He continues, “I’ve always believed in opportunity for every man in this country. We just need to stop making excuses.”

Along with a broad menu, Bro Pete’s offers several popular deals including a hot dog special with drink for under three dollars. The mouth-watering fried chicken will make you a repeat customer.

Hairston’s faith is the foundation for his good fortune. “I don’t separate my business from my ministry. People are more important than dollars. We govern customer flow to ensure every patron receives excellent service,” Hairston says.

Bro Pete’s is a success story. Hairston plans to open at least four more locations in the future.

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Pete Hairston and Donnie Hunt of Bro Pete’s Photo by Lee Vogler

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Lifestyle

A WATER

by Paul Seiple photos courtesy of Jibtopia Wake Park

For Andy Krichman, being in, on, and around water is a way of life. “I’ve spent a lot of time living and working at the beach, working in marinas, and on boats. I actually feel more comfortable in the water than on land and try to get in the water every day. Being in the water has a way of grounding us, connecting us to nature, and calming our energy.” Krichman focused his energy on finding a way to share his love of the water with everyone, and Jibtopia Wake Park was born. “We have sought to create a beautiful outdoor venue that gives people a place to connect with nature, water, and their true self while learning new skills and challenging themselves to grow and learn,” Krichman adds.

Krichman has called Hyco Lake home since 1989.

He adds, “I enjoy wakeboarding, wakeskating, wakesurfing, stand up paddleboarding, and barefoot waterskiing.” Barefoot waterskiing involves waterskiing on your bare feet at speeds of 37 to 43 miles per hour depending on whether you’re barefooting forwards or backwards and crossing the wake or just riding behind the boat.

“I use a boat that has a corvette LS1 engine in it to get up to speed quickly since I have to ride on my back and my butt until the boat is going fast enough to make the water hard enough to stand up on,” Krichman continues.

Jibtopia is a place for people to come together and enjoy everything the lake has to offer. “We have three overhead electric cable systems that pull people effortlessly across the water. It is the easiest place to learn to wakeboard and the most fun place to improve.” The park has something for everyone including wakeboard riding, instruction and coaching, and a swimming area. There are land activities such as horseback

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riding and lessons, dirt bike and ATV trails, and sand volleyball. RV and tent camping options are also available. Krichman adds, “We have special packages for school field trips, summer camps and clinics, birthday parties, engagement parties, graduation parties, scout groups, weddings, family reunions, and corporate team building.

We also have special events like music festivals, wakeboard competitions, dirt bike races, lantern launch (glance-Glowing Lanterns A NC Event), and Halloween parties.”

When it comes to learning the ropes of wakeboarding, age doesn’t matter. Krichman says, “We have taught 7-year-old girls and 72-year-old men to wakeboard. We can teach just about anyone how to have fun wakeboarding.”

Jibtopia’s presence in major wakeboarding magazines and websites makes it a popular vacation spot for water enthusiasts. Krichman says that last year people from 14 countries and from all areas of the United States came to the park. “We enjoy improving the lives and well-being of our local neighbors as well as those visiting our area,” he adds.

Jibtopia offers a full line of rental equipment for those looking to dip their toes into wakeboarding. There is a pro shop to buy gear as well. “We built this park for everyone to come and enjoy. It is a hidden treasure right here in your back yard,” Krichman says.

Jibtopia is open 10am to 8pm, seven days a week from April 1 to October 31.

For more information, visit jibtopiawakepark.com.

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Taylor Alvis is always on the go. Whether it’s managing the award-winning Golden Leaf Bistro in Danville’s River District and the spacious Gentry Farm, flying a plane as a licensed pilot, hunting on his farm, or volunteering at Deeper Life Fellowship, Alvis stays active.

Our river city is special to Alvis, a Danville native who graduated from Dan River High School before receiving his Bachelor’s Degree in Hospitality Tourism Management at Virginia Tech. “Danville has always been home to me and I want to see great things happen for our community,” Alvis says.

“Danville is full opportunities everywhere you look. Having a creative mind and optimism to press forward is what it takes.”

Since opening in 2013, the Golden Leaf Bistro on Craghead Street has become a staple for fine dining in the Danville region and Taylor Alvis has been there every step of the way. As General Manager, he oversees all aspects of the restaurant’s operations. From the smiling face that greets you when you walk in, to the server who takes your order, Alvis makes sure everything is top-notch.

Over the past three years, Alvis has helped Golden Leaf grow and thrive. It now features live music several nights a week, either inside of the bar area or outside at the Tobacco Road full-service bar and patio, as well as a diverse menu that can suit any occasion. This growth has been one of several bright spots in Danville’s River District. Alvis sees this growth continuing. “I see it (downtown) evolving into a destination area for young professionals and for local tourism from the surrounding areas,” he says.

by Lee Vogler photo by Mariah Blankenship Springs

As successful as the Golden Leaf Bistro has been, its future seems even brighter.

Like the city it resides in, Golden Leaf is always about growing into the future.

Alvis sees this as a key for Danville as it evolves. “Focusing on our future and not rehashing past experiences and failures is the key to moving forward and having a prosperous community.” With innovative, hardworking young leaders like Taylor Alvis in our community, the future is certainly bright.

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by Lee Vogler photos by Michelle Dalton Photography

Piedmont Access to Health Services, Inc. (“PATHS”) is a non-profit 501c3 organization with a mission to provide exceptional healthcare.

PATHS’ vision is to be a catalyst for change in our community that makes a healthy life possible for everyone. In the past several years, they have been a major impact player in our region, working towards achieving that vision.

PATHS, a Federally Qualified Health Center, provides health services for medically vulnerable and underserved men, women, and children.

They serve patients enrolled in Medicaid, Medicare, and private insurance as well as patients with no health coverage. It is the core value of PATHS that everyone has the right to quality health care.

Our region, still strained with high poverty, faces many challenges when it comes to quality healthcare. This is why PATHS, and the services they provide, is so vital. PATHS serves the Dan River Region through four Community Medical Centers: Danville, Chatham, Boydton and Martinsville.

PATHS provides access to vital health services that are open to all community members, especially our medically vulnerable neighbors. They do this by welcoming all community members as patients regardless of insurance status. They serve more than 12,800 community residents including children, adults, seniors, homeless persons, and Veterans. PATHS places an emphasis on wellness and prevention for all of their patients. They broaden their services by connecting patients to health support services such as financial counseling, case management, food assistance,

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housing assistance, and transportation assistance. They also provide a 24 hour telephone line, extended hours, an informative website, and a patient portal for online access to information, as well as helping patients enroll in private or public health coverage programs for which they are eligible.

Beyond the health care services they provide, and the significant progress they are making towards creating a healthier region, PATHS also has a substantial economic impact on our region. In 2015, they employed 98 people, paid $5.2 million in wages, and spent a total of $7.9 million. Their positive impact on our local economy is felt in other ways as well.

PATHS does this by attracting revenue to the community from federal, state, and private sources and creating jobs for community members. They provide wages and salaries that are spent in community settings as well as directly purchasing goods and services from local firms. They help their adult patients be healthy, productive, and ready for work.

PATHS also partners with community development organizations on efforts to strengthen housing, food security, neighborhood safety, education, and other community services. In addition, they support a wide range of activities to promote the local Region as a great place to live and work.

There’s no question that PATHS plays a major role in our community. No matter your circumstances, they will be there for you. We, as a region, will continue to improve and PATHS will be there, every step of the way.

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ACROSS 1 Above 5 BB player Kareem __ Jabar 10 Popular stadium 14 Flexible metal thread 15 Computer pointer 16 Execute 17 Twit 19 Ruin 20 Spanish “one” 21 Annoyances 23 Cavalry sword 26 Idiot 28 Lyric poem 31 Bullfight cheer 32 Bitty 33 Water closet 34 Clothing catalog (2 wds.)

37 Gods 39 Academy (abbr.)

40 Went into the water

42 Raccoon-like animal 45 Book foreword quotation 49 Flop 50 Unwrapped 53 South southeast 54 Short-term memory 55 Nominated 56 Briny 58 Distribute 60 Silent 61 Amiss 63 Assume 69 Rotate 70 Heron 71 Bird 72 Lotion brand 73 Act in opposition to 74 Canal DOWN 1 Hold 2 Caesar’s seven

3 Sea eagle 4 Go back 5 Bullets 6 Jazz 7 Twosome 8 Sports match 9 Biblical outcast 10 Closed 11 Chewbacca’s partner (2 wds.)

12 Tip 13 Past 18 Only 22 Undercover work 23 Sun’s name 24 Wing 25 TV lawyer Matlock 26 Babysit 27 Newly ___, Nearly Dead 29 Pain unit 30 Goddess 32 British drink

35 Digital audio tape 36 Plant shoots 38 Danish krone (abbr.)

40 Rushed 41 Succor 42 Discs 43 Away 44 Wooer 45 East northeast

46 Sign language 47 Pacific Standard Time 48 __ you! (attention getter) 51 Have-not 52 Show up 56 Eat 57 Generous 59 Monetary unit

60 Domestic dog 61 __ of the covenant 62 Bitsy 64 Time period 65 Part of a min.

66 Canoe propeller 67 __ Lanka 68 Stretch to make do

NAME

HOW TO ENTER Email paul@showcasemagazine.com with the theme of this Word Search (August 2016) for a chance to win a $25 Medo’s II gift certificate. Winner will be announced on Facebook (Showcase Magazine) on September 1, 2016.

WORTHDE SEARC H THEM E& $25 M gift ce edo’s II rtifica te

RATING: EASY

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7 AMUSEMENT PARK BEACH BILLBOARD GAS STATION

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REST AREA SCENERY

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ANSWERS ON PAGE 40

by Paulette Dean Executive Director Danville Humane Society

My father was born on August 24th, and each day of the 20 years since his death, we remember him with great love. Daddy was an honorable Army sergeant with a heart of gold, and his gentle, kind ways extended to animals.

In the “olden days,” it was not easy having pets in an Army family; however, I remember we had a mouse in Hawaii. One Sunday evening that I remember so well, he taught me how to carefully hold it so I wouldn’t harm it.

This little six week-old boy actually fell out of a car engine in a driveway and was brought to the shelter.

Home Decorating Center

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434.792.8521 532 Monroe St. Danville, VA

When we were stationed in Fort Riley, Kansas, he even brought home a horned toad that a soldier had picked up. We just kept that poor creature for a few days, and then Daddy returned him to his proper environment.

When we moved to Daddy’s last duty station in California, he surprised all of us by buying a dachshund/beagle mix puppy for five dollars. We named that bundle of ears, paws, and deep chocolate eyes Walter. The first night we had Walter, Daddy said that when he was old enough, Walter would need to stay outside and would not be allowed in our bedrooms. Walter spent that first night sleeping on the bed with Mother and Daddy, and did so for the entire twelve years of his life. Walter, in fact, shared Daddy’s nightly bedtime snack of pretzels or ice cream each night. Being outside for Walter consisted of brief potty breaks and walks.

When Daddy retired from the Army, we bought a home. I stood unseen by the kitchen door in Danville and listened to Daddy talking to a baby bird that had fallen down into a window well.

“Come on, little one, get up on the shovel. Come on, buddy, I’m trying to help you.” And he did rescue the baby bird, to the relief of the mother bird.

Yes, I learned how to take care of animals from Daddy and from Mother, who matched him in kindness. I am grateful for the lessons. How much better society would be if children could learn such lessons from all adults. SM DANVILLE HUMANE SOCIETY

Come To Your “One Stop”

Saturday, August 27, 2016 5:00 - 9:00 pm Danville Community Market 629 Craghead St., Danville, Va Save! $35 discounted advance tickets at: Danville Museum, www.danvillemuseum.org, Museum Board members, Gingerbread House, Rippe’s, Vintages by the Dan & www.eventbrite.com $40 at the event

Reserve a table for 4 with a $500 sponsorship!

Ticket includes: Burger or Veggie Burger, 2 sides, dessert, drink, and 1 bar ticket     

DJ Johnny Dollar Line dancing Silent Auction Catered Meal Cash bar includes homemade margaritas, wine & beer

Support* YOUR museum by being a sponsor! $250 sponsorship includes 2 tickets.

Call the Danville Museum at (434) 793-5644 www.danvillemuseum.org * Danville Museum of Fine Arts & History is a 501(c)3 not-for-profit organization.

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Donations are tax deductible.

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Summer Camp - Dinosaur Adventures! (ages 6-8), Space Race (ages 9-11).

9am-4pm. VMNH. 276.634.4141. $105 members, $115 non-members.

River District Fridays - Funky Bone. 5:30 pm. Community Market. $5.

Danville Comedy Club – Monthly professional Comedy Club Show. Good clean award winning fun. 7:30pm. Historic North Theatre – 434.793.7469.

Step by Step – Join us for an informative talk about living a healthy life and reducing cancer risk, then a casual walk on the beautiful Riverwalk Trail.

Gingy Blakely will be discussing vegetables, which are best for you, and how to easily prepare them to get the most nutrients. 10:00 am.

Brewed Awakening on Craghead across from the Community Market.

Inspired by Cancer - Hope and a Plan – Join us in four Regional

For more information, contact the Cancer Research and Resource Center of Southern Virginia, 434.421.3060, or email cllitzenberg@vcu.edu.

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Mayo Lake Catfish Crawl Mud Run - 5k Obstacle Course, 10+ obstacles, 3.10 miles of muddy fun. Mayo Lake Park.

Now You See It – Slight of hand magic performed right before your eyes. 7:30pm. Historic North Theatre – 434.793.7469.

Music on Main - Jump Rope Warrior David Fisher and UR Mom (band), Back to School Night. 6:30-8:30pm. Main Street Plaza.

434.793.4636.

Library Systems at branches in Chatham, Danville, S. Boston and Blue Ridge in Martinsville. Art from Throw Paint at Cancer! participants will be on display. Artists will speak periodically about their art and journey. The week of September 12, Michele Ryan, best-selling author of What I Wish I had Known when I Was First Diagnosed: Tips & Advice from a Survivor, will be in each branch. Receptions at 5:00 pm, then a talk and open discussion

by Michele at 6:00 pm. Books given away to first 25 who register. She will be available for signing. Also a variety of additional give-aways.

During the month there will also be programs and panel discussions with members of the Regional Cancer Task Force, whose Mission is Hope and a Plan.

TGIF - The Worx. 7-10:30 pm.

Uptown Farmer’s Market.

Martinsville. $5.

Third Friday Art Walk - Back to School.

5-7pm. Uptown Martinsville.

Johnny Rodgers Band - Johnny Rodgers has performed all over the world, from the Broadway stage with Liza Minnelli, to the top cabaret rooms in NYC, to performances abroad as a Rhythm Road Music Ambassador through the US State Department.

7:30pm. The Prizery. 434.572.8339.

North Theatre 69th Anniversary Celebration – Join us for a reception to celebrate. Meet some local artists and see their works in an exhibit in the Carrington Gallery in the theatre. 7:30pm. Historic North Theatre – 434.793.7469.

Alfred Hitchcock-Cary Grant Film Festival – 8/26 - Charade. 8/27 - His Girl Friday. 7:30pm. HistoricNorth Theatre – 434.793.7469.

&

IMSA Weather Tech SportsCar Championship The world’s premier sports cars series with the most technologically advanced race cars, from Lamborghini to Corvette to BMW. All Day. VIR. virnow.com.

Canvas & Cabernet - Social painting class. 6:30-9pm. 975 Main Street. 434.793.5644. $35 Danville Museum Meets Magaritaville. 5-9pm. Danville Museum of Fine Arts & History.

434.793.5644.

24 Reid Street Chatham, VA 434.203.8062

reidstreetgallery.com FB Reid Street Gallery

Calendar of events AUGUST

Saturdays Art Adventures Open Studio in August Guided activities and free access to art supplies 10:00-2:00 for children of all ages. $5 per person August 12

Opening Reception Fall Show - “Scenes of Southside”

Local scenes by local artists in all media, acrylic, oil, photography. Start your Christmas shopping early or enhance your own home with these beautiful one-of-a-kind items.

August 17 Art After School with Annette Eberly 3:30-5:30 Fundamentals and Elements of Art for ages 6-12.

Six week session $120 for all six.

August 20 Ladies Wellness Retreat 10:00-5:00 Featuring demonstration classes in Tai Chi, Pilates and Yoga, as well as all-natural demonstrations and products for beauty, wellness, and home. All-inclusive pass includes refreshments, access to all classes and coupon for use on future classes or products. $50 Individual classes- $15 each.

August 23

Line Dance Workshop with Bryan Price

August 23

Learn to Sketch with Brandon Lewis

Get ready for all those fall events with some fun and easy line dances - great exercise too! $10

The sketch is the beginning of every art project, from painting to pottery, to sculpture. Work from your own photograph to learn techniques to capture the essence of your subject. Two week mini-sessions, adding up to six weeks total. Sign up for 2 or 4 or 6 weeks. $50 for two weeks, $120 for all six. Supplies included.

SEPTEMBER Saturdays Art Adventures Open Studio

in September Guided activities and free access to art supplies for 10:00-2:00 children of all ages. $5 per person.

September 1

Watercolor for Beginners

Become familiar with the medium and learn techniques to create your own masterpiece. Six week session though October 6. $125- supplies included.

September 23

Opening Reception Late Fall Show- “This is a Man’s World” featuring local wildlife photographer Ricky Simpson.

Ricky’s work will be featured on the cover of Virginia Wildlife’s calendar this year. We will debut this and other works during this show, along with other work highlighting the pursuits of men- sports, fishing, hunting, dogs, cars and the like.

Artists interested in representation should call Alisa Davis 434-203-8062, or email adavis@reidstreetgallery.com

Follow us on Facebook and check out our website for more events and information…..www.ReidStreetGallery.com www.showcasemagazine.com

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Not So Common – Common Sense!

A Perspective on Public Schools – How do we deploy evidenced based instructional strategies for Danville’s most important citizens?

by Stan Jones, Superintendent of Danville Public Schools

On August 10, 2016 nearly 6,000 of Danville’s most important citizens participate in the “grand opening” commonly referred to as the first day of school. This marks the first time since the retirement of Dr. Sue Davis that Danville has had a second consecutive year of leadership under a new superintendent. Given that fact, how do we begin to create the future we believe in for today’s children who will be tomorrow’s leaders?

First, we have to be deliberate and intentional about teaching and learning by deploying evidence-based instructional strategies in all classrooms. Stated more plainly, we have to be able to answer the question: what instructional strategies and practices yield the highest achievement gains? The short answer is teaching strategies that are research-based and learning practices that are evidence-based.

For example, if our goal is to teach all students in kindergarten to read, we should utilize those teaching strategies that have been proven to work best in helping students develop the appropriate skills including holding printed materials in the correct positions, distinguishing between print and pictures, identifying and naming upper and lowercase letters of the alphabet, discussing the meaning of words, discussing characters, settings and events, etc. More importantly, each child should have this kind of high-level learning experience as a kindergartner regardless of the school they attend.

Furthermore, each child should be assessed on these skills at the highest level to ensure that he or she has attained mastery.

Ultimately, once a child has mastered a skill or skills, learning should be extended for that child individually. This is perhaps the most challenging part of teaching often referred to as differentiation.

Differentiation is tailoring or customizing instruction to an individual need. Ideal customization results in optimal learning for each and every child.

Collectively, this level of engagement for all children should occur across all classrooms such that a child’s experience in one school with regard to engagement and learning (skill mastery and progression) is similar to a child in a different school but the same grade. The result of these practices when deployed with integrity for all children by all staff will increase performance and greater learning.

Optimal learning will occur when teaching with higher order thinking in mind is consistent and accelerated learning for each child at their individualized level of need and readiness is actualized.

As I begin my second year as superintendent of schools, this description of research-based instructional strategies and evidencebased practices is the instructional framework we are beginning to implement as a system of schools. It is a slow and formidable task

for a school division and its staff to undertake. It is the process of combining the best instructional practices (those that have the highest impact on achievement) from both the research and evidence of what works in our classrooms that have been proven to be most potent for improving learning and achievement. To effectively implement a comprehensive instructional framework will take typically two to three years to fully deploy. Our staff are truly committed to improving learning for our students and for themselves. As I have stated previously, to truly improve learning we need three things from the community: trust that we are making the decisions that will result in improved performance; resources in the form of funding for personnel and professional development; and, patience that with time we will indeed improve. Along the way, there will be both dips and peaks in performance. In the final analysis, there should be increme

A STRONG EDUCATION BUILDS A STRONGER COMMUNITY FOUNDATION

Wilkins & CO. supports education Danville Office • 428 Piney Forest Rd. • 434.797.4007 Chatham Office • 12413 US HWY 29 • 434.432.3009 Property Management • 434.797.4009 www.WilkinsAndCo.com

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PAGE 9 A calorie is a unit of measured energy in food.

TIDBITS FROM THE AUGUST 2016 ISSUE Word has it that Ethiopian shepherds were the first to note the caffeinating effects of coffee when goats started “dancing” after eating coffee berries.

PAGE 20

Excess calories are stored as potential energy mainly in the form of body fat.

Hamburgers didn’t become popular in America until the 1904 St. Louis World’s Fair.

Good Eats, Good Times, and Good Friends See page 20

Lombardi’s in New York City was the first place in American to start selling in pizza in 1905.

THE 2016 FOODIE WINNERS See page 11

The standard rule is - by cutting 3500 calories from your diet you’ll lose one pound.

See page 24

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Mustard is the most popular hot dog topping for Adults (86.7%) in American, while ketchup is for kids.

Wakeboarding has been a part of the World Games since 2005.

Wakeboarding originated from a combination of water skiing, snowboarding, and surfing techniques.

Wakeboarding was originally called skurfing.

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A Mediterranean diet is hearthealthy, but it also helps to protect your kidneys and cognitive function among other health benefits.

Lasagne is the plural term for Lasagna.

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This is what commitment looks like...

Centra Danville Medical Center Opening September 2016 Healthcare will become more accessible and convenient than ever before. With a full range of health services and medical and surgical specialties, we are committed to you – our friends and neighbors – and are eager to show you the next level in providing Excellent Care for Life.

Danville Medical Center

PRIMARY & URGENT CARE Two of Centra Medical Group’s Danville practices* – PrimeCare main clinic on 130 Enterprise Drive and Dominion on 110 Exchange Street – will relocate to the Danville Medical Center and come together to form a single primary and urgent care practice, Centra Medical Group – Danville. Providers will include: Gregory Alba, DO

Vinit Jalandhara, MD

Pradeep Pradhan, MD

James Alig, PA

Rachel McGhee, DO

Laurie Taylor, FNP

Susan Dhivianathan, MD

James Milam, MD

Charlotte Williams, NP

Maria Ibarra, MD *Our PrimeCare east clinic at 404 Airport Road will remain at its current location.

MEDICAL & SURGICAL SPECIALTIES Centra specialists will see patients and provide consultations at the new medical center. Specialties include: CARDIOLOGY Brent Carothers, MD Matthew Huffman, MD Matthew Sackett, MD Peter O’Brien, MD Evan Ownby, MD David Truitte, MD Michael Valentine, MD

MAMMOGRAPHY

PHYSICAL THERAPY

PLASTIC SURGERY

Kurtise Wilkes, PT, DPT

Timothy Silvester, MD

Varsha Jalandhara, PT, DPT

SPORTS MEDICINE & ORTHOPAEDICS

UROLOGY Dean Clower, MD

James Dunstan, MD Andrew Pieleck, DO

414 Park Avenue | Danville

To learn more about our services, visit

CentraHealth.com