Common Good Magazine - August 2015

common good

a specific “good” that is shared and beneficial for all members of a given community

ISSUE TW0 • AUGUST 2015

common good Issue Two | August 2015

Joey Coakley Beck Publisher & Owner

jbeck@beckmediagroup.com

Hayleigh Worgan Editorial Director

hworgan@beckmediagroup.com

Sara Coakley Office Manager

commonngood@beckmediagroup.com

•••

Cheryl Matthews Sales Director

cmatthews@beckmediagroup.com

Advertising Inquiries advertise@beckmediagroup.com commongood@beckmediagroup.com

(540) 904-6800

•••

Contributors Bob Wilkerson, Hayleigh Worgan

Editorial Intern Lani Maddox, James Madison University

Editorial Inquiries editorial@beckmediagroup.com

LLC

P.O. Box 107 Roanoke, Virginia 24002 540.904.6800 fax 540.904.6803 www.commongoodmagazine.com Common Good Magazine is the property of Beck Media Group LLC. It is a free publication printed monthly and is distributed throughout Southwest and Central Virginia and beyond. The Publisher reserves the right to refuse ad space for any advertisement or editorial content the staff deems inappropriate for our readers. The concept and design of Bella Magazine, as well as the design, advertisements, art, photos and editorial content is property of Beck Media Group LLC and may not be copied or reprinted without written A permission U G U S T from 2 0 the 1 5publisher. ©2015 Beck Media Group LLC All Rights Reserved.

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common good

barefoot bucha k

a virginia kombucha company with a mission of sustainability

Kombucha is a live, fermented tea that originated in Eurasia approximately 2,000 years ago. Often enjoyed after a meal, it is considered healthful to the digestive system for its probiotic content, amino acids, and active enzymes.

If you are interested in trying this delicious craft beverage, we recommend

Barefoot Bucha. Their certified organic kombucha is brewed in Virginia from pure Blue Ridge Mountain water and infused with organic and fair trade ingredients.

Founded in 2010 by husband and wife team Ethan and Kate Zuckerman, Barefoot Bucha believes in good health, sustainable business practices, and the ability to positively impact the world through every day choices.

This mission is best illustrated in their “no

waste model.” It is composed of greening measures such as reducing energy consumption, partnering with local delivery companies to minimize distribution impact, and composting brewery waste. They also keg their kombucha and offer it on draft at retail locations and restaurants.

The first time you purchase Barefoot Bucha, you also purchase a refillable

bottle that you can reuse at any fountain location. It is a commitment that is worth the effort. In their five years of business, Barefoot Bucha drinkers have saved over 250,000 bottles by using the refillable option!

“Bringing your own bottles is not for everyone, but people who drink our kom-

bucha tend to be really loyal to our model and excited about the positive contribution they are making by reusing their bottles,” says Head Brewer and company owner, Ethan Zuckerman. “We want to inspire our customers to be more conscious consumers, to think about the real impact that their purchasing decisions have in the world.”

Barefoot Bucha offers a variety of flavors including Black Raspberry, Ginger,

Bluegrass Bucha, Cherry Root, Cold Brewcha, Kombuchai, and Classic. Visit www.barefootbucha.com for more information on distribution locations and the ingredients that make up each flavor.

Written by Hayleigh Worgan common good

AUGUST 2015

Molasses Grill

European Flare Meets Southern Hospitality in Halifax County Tucked away in the heart of the logging country of Southwest Virginia, you will find Molasses Grill. Sitting across the street from the Halifax County Courthouse, which was originally built in 1777, stands the Schopen’s restaurant. Chef Steve Schopen and his wife, Karen, opened Molasses Grill in 2005. Much like the courthouse, it has stood the test of time.

Chef Steve brings a vast array of culinary expertise, knowledge

of worldly flavors, and understanding of the freshest ingredients to their menu. Steve started his culinary journey in Kent, England, where he was born and raised. As a kid, he began to gain his passion for cooking from his mother, Marjorie. “Sunday dinners were always a hit. There was always a roast of some sort. She had a bountiful garden so there was always some sort of fresh vegetable, whether it be roasted parsnips, English peas, gooseberries. We all sat down, there was no excuse to miss it!” These meals fueled his obsession with cooking, and at the age of 15 he took an apprenticeship at “City and Guilds” in London, England. From there he went on to cook abroad all over Europe, finding himself in Germany, Sweden, and even a short stint in Morocco. It was in 1982 that he jumped the pond and landed in Washington D.C. AU UG GU U SS TT 22 00 11 55 A

common good

Written by bob wilkerson

Alongside his wife Karen, who has 25 years of professional

experience in the restaurant and hospitality industry, they finally realized their lifelong dream of opening a restaurant, finding their home in Halifax County, Virginia. Inside of Molasses Grill you will find a menu that is full of local meats, fish, and vegetables that are all locally sourced between Virginia and North Carolina.

Chef Steve puts meticulous attention to detail into his

dishes, going as far as to make everything from his marinades to ice creams in house. The dining room itself resembles that of an early 1920’s grand ballroom, and all of the walls are lined with local artwork. Visitors will spot paintings created by their bartender, and even a few from Chef Schopen himself! From exquisite European spins on Southern Classics, radiant décor, and some of the kindest and most hospitable staff you can find, Molasses Grill has solidified themselves as one of the premier destination restaurants in the state of Virginia.

Be sure to try their pesto rubbed and flash grilled Blue

Fin Tuna, served over a succotash of locally grown sweet corn, Roma beans, black eyed peas, and a yellow tomato coulis. The delectable dish is topped with a red and yellow tomato, basil salad in an aged sherry and local honey vinaigrette, and finished with crushed pecans and raw locally grown blueberries. They are open Thursday through Sunday, but reserve your table today because those seats fill up fast!

Molasses Grill • 63 South Main Street in Halifax, Virginia 434-476-6265 • www.molassesgrill.com

common good

Bob Wilkerson is a former chef and local food enthusiast. He is also a sales representative for Produce Source Partners, a family company with local roots and relationships with local farmers dating back 30-plus years. They are at the forefront of local sustainable and food safety produce initiatives and continue to seek out new local growers for partnerships.

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AUGUST 2015

common good

SYDNEY HALE COMPANY a small business doing big things for virginia Candles are a staple in almost every household. It is easy to go the grocery store and purchase a big name brand, but once the pleasant smell has dissipated (most often, very quickly), you are quickly restocking on your next trip, and your investment no longer seems worthy of its price.

If you haven’t already, it is time to consider investing in candles that support local businesses, are made with soy, and last longer than the cheap candles to

Meghan Cook

which you are accustomed.

Sydney Hale Company’s candles are handmade in small batches

right here in Virginia. Their premium soy wax blend, double cotton wick, and 50 hour burn time makes them stand out among any competition.

Traditionally crafted and tastefully fragrant, they will quickly become a household staple.

Purchasing just one candle from Sydney Hale Company

helps support the Purcellville, Virginia business owned and operated by a husband and wife team, Meghan and Chris Cook. They have two employees and three shop dogs. Their more than 26 signature fragrance products are available in over 150 boutique retail locations across the USA and Canada.

Everything is handmade in a small 700 square foot studio

lending to a truly ‘small batch’ operation. And, if you needed any additional reasons to try their products, 10% of their profits are donated to dog rescue—a cause very important to them.

Not only can you purchase their products on their website, but

you can also see snap shots of dogs they have sponsored every month for The Lost Dog & Cat Rescue Foundation. Visit www.sydneyhaleco.com for more information on this local company doing great things for our area.

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AUGUST 2015