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VOL.35, NO.7
JULY 2023
Foodies grow and see green PHOTO BY GLENDA BOOTH
SEE SPECIAL INSERT Housing & Homecare Options following page 16 © WIRESTOCK | DREAMSTIME.COM
By Glenda C. Booth Many of our grandparents made food from scratch — such as jam, biscuits, applesauce, even whiskey. Today, some local entrepreneurs over 50 are confirming that it’s possible to do it and even make a living at it. With a mindset of “If you can’t find it on the grocery shelves, make it yourself,” these enterprising older adults have built robust businesses making and selling specialty foods, from pies to hot sauce. Joyce and Travis Miller, for instance, make around 3,000 gallons of hickory syrup a year in their kitchen in Berryville, Virginia. Eleven years after Joyce retired from teaching and Travis from retail management, “It just happened,” Joyce said. Travis is a “foodie” who had experimented with sassafras, she explained, and got curious about hickory bark. When the couple researched hickory bark’s possibilities, they learned that Native Americans used it as a medication, adding something sugary like honey to create a syrup to treat headaches, joint pain, inflammation and cramps. The Millers found a knowledgeable professor in Michigan to advise them, and started tinkering. First, they clean, toast and cook the bark in water to make a liquor-like substance. Then they let it age a few days, add raw sugar and heat it again. They age some batches for 100 days in whiskey barrels from Purcellville’s Catoctin Creek Distilling Company so the syrup picks up the whiskey flavor. Then they return the barrels to the distiller, who reuses the barrels for whiskey. In 2011, on their first retail venture, the Millers took 48 bottles of syrup to a Virginia farmers market and sold out. Today, they make seven flavors of hickory syrup
Virginia farmer Sabry Alsharkawi started an organic farm decades ago, selling his plants and herbs at local farmers markets. He and other entrepreneurs in the region have launched successful food-based businesses selling everything from baked goods to hot sauce.
and seven flavors of honey, which they sell at farmers markets, historic sites, wholesale outlets and food shows. Urging customers to think beyond pancakes and French toast, Falling Bark Farm’s website has recipes for hickory-flavored entrees, cocktails, marinades, desserts and sauces.
Baking for a living Grace Banahene learned to bake growing up in Ghana. In 1983, after moving to America, she turned a hobby into a livelihood. Banahene started a baking business in See FOODIES, page 26
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