celebrating Valley women
FALL 2016
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DEPARTMENTS your STYLE As the seasons change, it’s time to switch up your wardrobe. Learn how to use consignment to your advantage in the Valley.
FALL 2016
page 2 your FAMILY Holidays mean spending time with family, but which one? See how couples decide which side to see and when.
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Bringing Beer Back To Its Roots
your FOOD Get some easy recipes for holiday foods that are a bit healthier than the traditional dishes.
Mary Morgan of
Three Notch’d in Harrisonburg meshes creativity and science to make innovative brews.
W
hat do you think when you hear, “the holidays?” We imagine food, family, sweater weather, a warm home and muchneeded time off. With those in mind, our staff created this issue with a hope to educate and entertain as we enter the season. If you’re watching your weight (even just a little bit), we have some recipes that are slightly healthier than the traditional ones. And, an added bonus, they’re easy to make. If craft beer is more your speed, read about how our cover girl uses science to her advantage when brewing for Three Notch’d in Harrisonburg. Our columnist, Christina Kunkle, is also here to speak on how to balance professional success and a relaxing personal life. If you can’t relax until your closet is cleaned out, don’t worry, we have a fix for that, too. Consignment is all the rage, and we have the scoop on its presence in the Valley. Your empty closet could mean moving, which is always a hassle. In this issue, we delve into the complicated world that is renting a home in the Valley. As for other people’s homes, we also touch on splitting the holidays between a couple’s respective families. Hopefully, with this (and more), you can find some enjoyment out of what can be the busiest season of the year. Thanks for reading, and as always, keep blooming! Corey Tierney Editor
Holly Marcus
page 20
your HOME
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The ABCs Of Success
Read how Valley residents struggle to navigate the complicated rental home market.
page 26
Columnist Christina Kunkle gives advice and inspiration for balancing work and life.
Staff Corey Tierney, editor Aleda Johnson, staff writer Shelby Mertens, staff writer Sherrie Good, design COnTrIbuTOrS
Christina Kunkle, columnist Preston Knight, writer Dale Deffer, writer Bloom is a publication of Rockingham Publishing Co., Inc. Copyright © 2016 Rockingham Publishing Co., Inc. 231 S. Liberty St. Harrisonburg, VA 22801 For advertising information, call 540-574-6220.
Fall 2016
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your STYLE
Trading in, Trading up Your Wardrobe Gives Back Through Consignment By Aleda Johnson Photos By Daniel Lin
Zoe Hanson (center) of Elkton browses through dresses at Plato’s Closet with her daughters Sadie (left), 13, and Ellie, 14.
S
itting in front of a packed closet can make getting dressed in the morning troublesome. Shoes are piled on the floor and overflowing into the room. Scarves seem to plug every empty space. Sweaters burst from racks like the offspring of a science fiction monster. It’s time to clean out the closet, but you’re hesitant to get rid of clothes you spent good money on.
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For the clothes that are still in good shape, why not get a little money back for your wardrobe? Area consignment shops will offer money for clothing, shoes and accessories in like-new condition. “It’s a win-win because the person who paid retail for something is getting a little bit of money back out of their items,” said Rachel Hinegardner, owner of Second Time Around consignment
shop on South High Street in Harrisonburg. “And it’s still helping other people because those who are shopping are getting an awesome deal on something nice like you can buy in a retail store.” Unlike donating to thrift stores, clothes accepted at consignment shops must be in really good condition, according to Tara Lohr, manager of Plato’s Closet and Once Upon a Child in Harrisonburg.
They’re looking for styles from the last two years in excellent condition, with no stains, pilling or holes. Second Time Around only sells women’s clothing for preteens to elderly women, while Plato’s Closet sells women’s and men’s clothing for teenagers and young adults. When looking to drop off clothing, Hinegardner also reminds consignors to sell seasonally.
After sorting through your closet to find the clothes worth consigning, Hinegardner asks that the ones that have been worn be freshly laundered. “You’re probably fine if it was clean and hanging in your closet from the last time you washed it,” she said. “But if you put it in a box two seasons ago and put it in the attic, pull it out and wash it.”
“It’s a win-win because the person who paid retail for something is getting a little bit of money back out of their items.” — Rachel Hinegardner Neither Second Time Around nor Plato’s Closet require an appointment to stop by with your clothes, but some shops may, so Hinegardner recommends calling ahead. Clothes need not be hung and there isn’t a limit to the amount of clothes brought in one sitting. When consignors bring clothes to Plato’s Closet, they are sorted by style and plugged into a computer matrix that gives a price estimate based on the demand and quality of the piece of clothing. Usually consignors will get back 30-40 percent of what Plato’s Closet will sell it for, according to Lohr. Pricing at Second Time Around is a little more arbitrary, but Hinegardner still takes several factors into account. “We look at the brand, at the style, how current it is and how much customer
demand there is,” she said. “We look at the retail value and have an idea in our minds of a percentage to offer the consignor.” Brands that are more expensive fresh off the racks will sell for more during consignment than something less expensive, and brands such as Kate Spade, Coach and Frye have a higher demand. Hinegardner must balance between offering the right amount to the consignor and to the customer. “You want these ladies to come into the shop again,” she said. “So you have to walk that really fine line between pricing to get a lot of repeat business versus someone coming in and window shopping because we priced things too high.” At the end of the transaction, the consignor doesn’t have to accept the offer given. For the clothing not fit for consignment, Hinegardner and Lohr said donation is still a good option. Plato’s Closet doesn’t take donations, but at Second Time Around, Hinegardner allows consignors to leave behind their “No Thank-You’s.” The shop supports several church clothes closets and also donates clothes still on the racks after the 60-day consignment period. Donated clothes take less preparation as well. “It takes time to take your things to the consignment shop, but when you donate, you can take them out of your closet and drop them off at a thrift store and people are thrilled to have them,” Hinegardner said. “People who are paying $2 for something won’t mind if
it’s wrinkled or has some cat hair on it.” Buying consignment is an easy way to save money on wardrobes as well. Parents can spend around $120,000 on clothing for their children for the first 18 years of their lives when they shop retail, according to Lohr, who shops consignment for her two-year-old daughter. But when they shop consignment, they can spend a quarter of that amount. “It’s important for families to know how much you actually save with clothing your child at a secondhand
store versus a retail store when you can still get name brands for a fraction of the price,” Lohr said. The selection of name brands at consignment shops help battle bullying some children experience because of their clothing. “With all the judgment they could face, your kid can still fit in and not hurt your wallet,” Lohr said. “Save your money to go on vacation instead.” To learn more about consignment, visit platosclosetharrisonburg.com or Second Time Around’s Facebook page.
Madison Shifflett of Elkton looks through the aisles at Plato’s Closet.
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The ABCs Of Balanced Success
Metro Creative
By Christina Kunkle, CTA Certified Life and Wellness Coach, R.N.
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ome think the idea of achieving work-life balance is a joke. But it’s no laughing matter for mission-driven women like us who are often overwhelmed and overworked by the soul-sucking pressures of work and life.
In our go-getting roles as mothers, doctors, lawyers, business owners, students, healers and teachers, we parent, lead teams, juggle schedules, meet deadlines and much more. In our desire to be of high service to others, it’s easy to forget that it includes us. (Or we know it’s important but can’t imagine how we could possibly fit it in.) I hear you. I’ve been there. But we are human beings — not human doings — and I know all too well that if we’re depleted and running on empty, unless we build in breaks to renew our mind, body and spirit, it won’t be long before we crash. (One woman actually said, “I’ll rest when I’m dead” when I suggested that she ask to take a short break from an unreasonably intense assignment.) I believe we teach best what we need to learn ourselves. After many years of trial and error, I’m happy to say my own resilience tool kit is overflowing with the best practices that I openly share on how to burn brightly without burning out. The secret to balanced success is a restorative lifestyle, but daily habits that guide us to work smart, play hard and rest well are not developed by default or stumbled upon by accident. They are cultivated intentionally by design through daily decisions and inspired actions that arise from following the ABC’s of a heart-centered approach to fulfillment that combines authenticity with purposeful action.
A: AWARENESS “One day at a time — this is enough. Do not look back and grieve over the past for it is gone; and do not be troubled about the future, for it has not yet come. Live in the present, and make it so beautiful it will be worth remembering.” — Ida Scott Taylor
Balanced success begins in the realm of personal accountability and self-leadership. It starts with waking up to the fact that you are in charge of loving the life you are living and 100 percent responsible for being the CEO of you. It’s not about striving for perfection. It’s about living from an inspired place of personal power and the willingness to listen to the on-going guidance it brings. We are powerless to change past mistakes and equally powerless to control future events. Our power always lies in the present moment. It’s easy to miss the quiet whispers of spirit that will help lead us unless we make an effort to be mindful and listen to the message from our hearts. We must step out of the fast lane on a regular basis to connect with our inner wisdom, otherwise our default settings take over.
b: BLUEPRINT “Where there is no vision, the people perish.” — Proverbs 29:18
In any given moment, we are being guided by one of two maps: a vision map, which is a deliberate plan for our future, or a default map, which is made up of our past. Choices made from our default map — our repetitive, reactive programming — do not nourish us or move us closer to our dreams. Even though they may feel right to us, they do so simply because they are familiar. Having a heart-centered blueprint that combines authenticity with purposeful action will help you move forward in work and life with more clarity, confidence and creativity. Creating this begins by defining for yourself what that means to you. Who do you need to become to reach balanced success? This question is important to examine because what you’re doing is only half of the success equation. The other half, which is most essential for success, is who you’re being while you do what you do. It means that the spirit in which you do things and the energy you bring into the space around you has a great effect on whether you’ll make steady progress or take a costly detour. It also requires that you get very clear about what you’re aiming for and how you want to feel no matter what is going on around you. After all, “achieving your goal is not as important as who you become in the process of getting there,” according to author Zig Ziglar. What inner qualities must be strong in order to align with your vision? Do you need to strengthen your faith? Communication or career skills? Gratitude? Tenacity? Work on strengthening these qualities.
10 serious side effects of balanced success: 1. Frequent, overwhelming episodes of appreciation 2. A loss of interest in conflict 3. A tendency to respond calmly under pressure 4. A loss of interest in judging other people 5. Contented feelings of joy and well-being 6. Frequent attacks of smiling 7. An unstoppable ability to stay present and focused 8. A loss of desire for toxic habits (and people) 9. An inability to fly solo 10. An increased susceptibility to self-mastery
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C: COMMUNITY “Call it a clan, call it a network, call it a tribe, call it a family. Whatever you call it, Whoever you are, you need one.” — Jane Howard
Surround yourself with collaborative peers and accountability partners who share a similar vision. Seek positive mentors who embody the traits you most admire and learn from those who are already living your dream.
I believe we all crave the deep connection that graced friendships offer. These days, I’m blessed with sister-friends who allow me to be exactly who I am. They help me grow and invite me to grow with them, cheer with me when I make difficult choices, laugh with me, revel in nature with me and remind me how strong I am when I forget. They get quiet with me, listen to my vulnerable stories and tell me theirs. They don’t judge, but instead keep their heart open, gently holding space for me to grow. Do you have close friendships based on truth and transparency? If not, start today and take one small step — life is too short not to cultivate these priceless relationships. Together we are synergy strong. Truth is, we never stop mastering the basics in this journey to becoming our best selves, and having a tribe of growth friends along the way divides misery and multiplies joy. My wish for you is a balanced life with a clear vision each day of who you want to be and what you want to accomplish. So keep taking one step after another. Pause to celebrate the victories — then rise to meet your challenges with grace, grit and gratitude.
Metro Creative
Christina Kunkle, R.N. and CTA certified life and wellness coach, is founder of “Synergy Life and Wellness Coaching, LLC” and creator of the “Synergy Success Circle.” She helps busy women prevent burnout by promoting bounce-back resilience to stay focused, positive and excited about the challenges of work and life. For more information, Visit www.synergylifeandwellnesscoaching.com or call 540-746-5206.
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your FAMILY
Sharing TradiTionS Cohabitational Couples Work To Balance Family Time during The Hoildays By Aleda Johnson
It can be a turning point in any relationship. You’ve been together for a while, met each other’s family and friends and started living together. Perhaps you’re just married or are getting close to tying the knot, and now you must attend holiday gatherings as one unit. It’s the point in coupledom when you begin to become each other’s family, and that means teaching each other your family’s traditions. 10
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Illustration by Sherrie Good
Around the holidays, you now must decide whether to enjoy your grandma’s fairwinning apple pie or his aunt’s soft, gooey Christmas cookies. But despite it’s importance, the decision isn’t something most couples think about when getting serious. “We didn’t have to sit down in pre-marriage counseling and figure it out,” said Adrian Brady, 20. “We fly by the seat of our pants.” Brady, who just got married in May to her husband, Drew, learned to take everything in stride during the holidays due to the size and proximity of her family. Since dating Drew, the Harrisonburg residents have spent Christmas Day flitting from one family home to the next like they were “running a marathon.” They start the day at her family’s house before heading to Drew’s family house by midmorning. They then head to her mother’s side of the family in Luray and end the day back at her parents’ house. “Both sides of my parents’ families are so huge. We have to do separate get-togethers because no place is big enough for us all to gather,” Brady said. “You
“We’ve traveled to see my family for Christmas but then spend the actual day with his family on Christmas.” — Heather Kates
could roll us around by the end of the day because we’ve had five different meals.” And because her husband comes from a family of firefighters, sometimes family gatherings happen on days other than the holiday. Harrisonburg resident Heather Kates has a harder time scheduling her holidays because her family lives in New Jersey. Kates, who has been living with her boyfriend, Jake, for two years, has to switch which holidays she spends with her family because of the four-hour drive. “Because of the distance, it’s not worth going for anything less than a long weekend,” she said. When not traveling to see her family, they visit Jake’s aunt in Harrisonburg. “We tried to alternate what holiday we did, and it’s worked out so far,” Kates, 26, said. “We’ve traveled to see my family for Christmas but then spend the actual day with his family on Christmas.” This seems to be the norm now, with couples feeling the pressure to see as much family in one day as possible
lest someone feel slighted. Living farther away can mean parents get testy about sporadic visits, but Kates said their families are very understanding. “Even though they joke about not having me there, my mom is like, ‘We get you want to be with him during holidays, so you need to split time evenly and that makes sense,’” she said. This is the first year Brady is spending her holidays living with her husband, which means starting traditions of their own — something Brady is struggling with. “I’ve tried to Pinterest traditions to do, and they seemed so strange,” she said. “We have traditions with our own families. Do I get up and make breakfast? But we’re going to two other breakfasts, so why would I make breakfast?” As he is accepted into the fold, Jake is having to adjust to being a part of a larger family. “He only has one cousin, and I have 23, so his holidays are quieter and calmer,” she said. “This year is the first time he will be coming home
to Christmas with 50-60 people over for Christmas Eve. It will be interesting to see how he does with that.” But other parts of the holidays should be more relaxing, like opening presents Christmas morning. “In our dating Christmases, we wouldn’t get to open each others’ presents until 10 p.m. or even the next day because it was always going, going, going,” Brady said. “But we can wake up and give each other our presents early this year.” Once both couples settle down more, they’re confident their holiday routines will settle down as well. When they begin having children, Christmas Day can be spent at home and traveling reserved for the weekends, like Kates’ sister. “My sister has her own family, and her kids want to have Christmas morning at her house,” Kates said. “So they don’t travel until after Christmas.” Brady agrees that things will calm down. “It would be crazy to have kids and being gone that much,” Brady said. “It will be nice when we have kids to say, ‘If the kids are up, you can come over and give them your presents.’” Fall 2016
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Lung Cancer Screening CT Scan for Early Detection
The Lung Cancer Screening at Sentara RMH Medical Center is a low-dose CT scan that covers the entire chest and provides a more detailed look than a standard chest X-ray. Medicare and the U.S. Preventive Services Task Force (USPSTF) recommend low dose CT lung screening for high risk patients as defined below. Those who have symptoms of a lung condition at the time of screening, such as a new cough or shortness of breath, are not eligible. • Medicare: 55-77 years old with 30-pack year smoking history and is a current smoker or has quit within the last 15 years • USPTF: 55-80 years old with 30-pack year smoking history and is a current smoker or has quit within the last 15 years NOTE: Most insurance plans cover this as part of their screening program, check with your insurance plan for their eligibility criteria and coverage.
Discuss lung screening with your healthcare provider or call 1-844-EARLY-DX.
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Bringing Beer Back
Roots To Its
Women dominated Beer Production For Thousands Of Years, Now Women Are Returning To Their Roots By Shelby Mertens Photos by Holly Marcus
Mary Morgan is the head brewer at Three Notch’d Brewing Company in Harrisonburg.
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nce upon a time, long before Bud Light commercials, women dominated beer production. Typically referred to as brewsters, or alewives, the process of making beer was a domestic task spearheaded by the women of the household. Women’s important role in beer-making traces as far back as ancient Egypt. Most of these women produced and sold beer themselves, according to an article in The Atlantic titled “Women and Beer: A 4,500-Year History Is Coming Full Circle.” Throughout the Medieval Dark Ages in Europe, women continued to play a vital role in producing beer, at a time when beer was considered sustenance. But women faded from brewing roles by the time of the Industrial Revolution in the mid-1800s as men turned beer into a commercialized, mass-produced industry. With the onslaught of advertising targeted toward men in the 20th century, beer then became the stereotypical “man’s” drink. But today, in the 21st century, craft beer has taken over the industry, which The Atlantic article suggests has opened doors for women to return to beer. Mary Morgan, head brewer of Three Notch’d Brewing Co. in Harrisonburg, believes she’s part of the growing movement of returning beer to its roots. “I think I’m just bringing it on back. … We’re starting to break away from stereotypes in general. I think the barriers are coming down within people themselves,” Morgan said. “Women are out there, and they’re filling big roles at breweries, too, and making great beer.”
Early Beer-ginnings Morgan, 39, grew up in Niagara Falls, N.Y. She was a multi-sport athlete and was active in drama club, band, chorus and student council. “My childhood was great. My parents were always really involved with us,” she said. “They traveled with us, they took us places, mainly to historic sites, and we did a lot of the Disney trips, but my parents wanted us to have a well-rounded education.” Morgan grew up playing baseball, but soccer was always her main sport. She played Division I soccer at the University of Buffalo during her college years. Morgan was on the team for three years and served as an assistant coach for three more years. She graduated with her undergraduate degree in psychology in 1999 and stayed at the university for another three years to obtain a master’s degree in higher education administration. After Morgan graduated in 2002, she decided to take a leap and move to the big city when she got a job as a disciplinary at St. John’s University in Queens, N.Y. But her time in New York City didn’t last, as the hustle and bustle weighed on her. “I enjoyed my job, but I didn’t enjoy living in Queens, and I wanted a more slower pace of life,” she said.
Morgan packed up her bags again and moved this time to Northern Virginia. She obtained her provisional teaching license and started teaching middle school before acquiring her full professional teaching license. Morgan taught in Manassas Park City Schools for eight years as a biology and chemistry teacher. She then decided she wanted an even slower pace of life than Northern Virginia, which led her to the Shenandoah Valley. “I like being outdoors, being surrounded by mountains, and the climate here is great. It’s a little less humid than Northern Virginia,” Morgan said. “The traffic is a lot easier here, but the ability to access the outdoors was the number one [reason].”
For The Love Of Beer Today, Morgan teaches biology and chemistry full-time at East Rockingham High School. But on the weekends, she can be found in the back room at Three Notch’d, brewing batches of beer. Morgan typically brews every Saturday, producing a barrel of beer that takes 10 hours to complete. She sometimes brews weeknights for kegging to relieve her of weekend duties. “The brewing scene really for me is part time,” she said. “It still feels like my hobby, but it’s really awesome someone’s willing to pay me for it.” Morgan is a self-taught brewer, and a “pretty obsessed one at that,” she said. Her passion for beer sparked on vacation in New York in the summer of 2011. “I just picked up a book and read it cover to cover about how to brew and couldn’t wait to get back home, and as soon as I got back home, that’s when I just started going crazy and brewing several batches a month, spending way too much money on supplies and ingredients,” Morgan said. Morgan said it’s easy to home brew as supplies are now more readily available and small batches can be brewed without fancy equipment. According to Morgan’s wife, Jillian Shifflett, Morgan began relying on friends and family for feedback on her beers. “She enjoyed making it a social [event] by sharing it with family,” Shifflett said. “She’d have friends come over and do beer samples, and obviously the friends loved it.” Shifflett, who met Morgan in Northern Virginia in 2005, said Morgan started out with home brewing kits, which turned out just “OK. It was drinkable.” But Shifflett, a native of Harrisonburg, said she saw an improvement once Morgan stopped using the extract kits and switched to all-grain in an effort to produce a more authentic beer. Morgan then joined the Harrisonburg Homebrewers Club, which Segue, an amber ale brewed at Three Notch’d Brewing Company in Harrisonburg.
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she previously served as vice president. She’s also helped with judging home brewing competitions. Shifflett said she realized Morgan was getting more serious about brewing once they moved to Harrisonburg in 2012 and Morgan joined the club. The experience gave her more exposure to the craft beer world. “The beer culture in Harrisonburg is really prevalent,” she said. “She got to meet a lot of other home brewers.” Morgan was driven by a desire to keep improving. “Her competitive nature, I think, is what kept her brewing. She always wanted to do better and try new things,” said Shifflett, who married Morgan last year. Two and a half years ago, Morgan contacted Three Notch’d when she heard the Charlottesville-based brewery was opening a second location in downtown Harrisonburg. She only intended to help out with odd tasks, she said, but ended up pitching her ideas to them and was asked to take the reins as the head brewer. The brewery was impressed with Morgan’s knowledge of craft beer. Elsa Schultz, taproom manager at Three Notch’d, remembers meeting Morgan for the first time. Schultz was behind the bar when Morgan walked in and asked for two flights to sample each of the brews on tap. Schultz, who was also new to the brewery, didn’t know at the time that she was to be hired as the head brewer. She asked Morgan if she needed the flights to be labeled and set in the right order, but Morgan told her there was no need, and Schultz watched her sample each in the correct order while taking notes. She clearly knew what she was doing. “She was a very polite customer and thankful for what little help I could offer someone like her, given her depth and breadth of craft beer and brewing knowledge, and me being a brand new hire,” Schultz said. “Once she started brewing in Harrisonburg, she was very patient with the new staff in developing our palette and educating us on her brewing process.”
Beer And Science Collide Morgan said her family members, who still live in New York, have always supported her beer-making dreams. “They love it. They knew that home brewing was a hobby of mine — an obsession of mine — and they were tickled when I actually got a job doing my hobby,” she said. Morgan said the concepts she teaches in her biology and chemistry classroom correlate to the real-world practice of brewing. “That’s what I’m doing here,” she said. “It’s applying those concepts that I’m actually teaching about the product that I’m making. [For example,] when it comes to starch conversion in the mash or propagating yeast in terms of their reproduction, controlling pH, even as far as using the chemicals for cleaning. It’s everything.” 16
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Although Morgan said she doesn’t tell her high school students that she brews beer, many of them have found out about her weekend job. “I wouldn’t say all of them know. It’s not something that I broadcast while I’m teaching since I teach a high school population,” she said. “I don’t hide the fact that I’m a brewer, because there’s nothing wrong with it, but it’s just not something that I’m comfortable with broadcasting [at school].”
Experimental Beers Morgan’s taste in beer spans many styles. Her favorite is a German rye with an herbal tea infusion called RoggenBerry. It was the first beer she brewed. “The tea includes local honey, woodruff and strawberry,” Morgan said. “That’s definitely one of my favorite beers.” Bee Peaceful is another Three Notch’d favorite, made with local honey and herbs from Morgan’s garden. But Morgan said she prefers malty beers, like Wild River, a English beer with a “nice, roasted malty stout.” “I’m all over the map in terms of what I’m going to be drinking that day,” she said. Morgan has earned a reputation of creativity in the production room. The brewer keeps a binder filled with her own unique recipes. She estimates she’s created 70 to 80 in the two and a half years she’s worked at Three Notch’d. Some of Morgan’s beers include the fall favorite apple crumb doughnut beer, blueberry muffin beer, Blame Canada [made with oak and maple], watermelon wheat, carrot cake beer and peanut butter pie beer. Several of the beers were concocted as collaborations with local restaurants and businesses in downtown Harrisonburg. “It’s a science and an art, which is what I really like about it,” Morgan said. “I wouldn’t consider myself the most creative person in the world in general, but when it comes to brewing, I feel like that’s my avenue, so you try to come up with unique ways to combine the ingredients for different experiences for the customers.” Schultz described Morgan’s style of brewing as “experimental and risky, yet restrained and refined.” “She knows what processes work, what flavors will work well together, and she has mastered the art of keeping a wide enough variety of brews available in the taproom so that guests don’t get bombarded with a slew of the same styles and flavor profiles,” she said. Morgan also uses as much local ingredients as possible, whether from her own garden or the local farmers market. “We have such an agricultural history. It makes sense to me,” she said. “It’s a way to connect the community.” Mary Morgan holds a glass showing different malts of barley: the top is pale, the middle is caramel, the bottom is chocolate.
Mary Morgan adjusts the temperature on a brew at Three Notch’d Brewing Company in Harrisonburg.
The brewster uses malt from Copper Fox Distillery in Sperryville, Woodsmill Distillery in Nelson County, wheat berries from Heartland Harvest in Mount Solon, Pebble Hall Wildflowers in Weyers Cave, Showalter’s Orchard in Timberville and honey from the Friendly City Co-Op.
The Art Of Beer Making Morgan’s latest beer, Yam Mon, is a sweet potato Jamaican curry beer. The inspiration came from a restaurant in her hometown of Buffalo. “They had sweet potato fries that had Jamaican curry seasoning on it and dipped in honey and it was just an awesome combination in my eyes, so I wanted to make a beer out of it,” the brewer said. The oh-so-sweet peanut butter pie beer was inspired by a popular dish at James Madison University. “Somebody kept talking about how the D-Hall at JMU had this amazing peanut butter pie, and they snuck me a little sliver of it and I tried to model a beer after that,” Morgan said. “Inspirations can come from anywhere really.” Morgan said she is thankful she is allowed the creative freedom at Three Notch’d, which wouldn’t be permitted at many other breweries. Even Three Notch’d’s base in Charlottesville mainly sticks to the flagships like “40 Mile” IPA, “Hydraulion” Red, “Jack’s
Java” Espresso Stout and “Oats McGoats” Oatmeal Stout. The Charlottesville location, however, is home to the main bottling production, Morgan said, with a larger brewing system than the Harrisonburg site. “I have a smaller system. I can be experimental,” she said. Harrisonburg Three Notch’d keeps the flagships on draft and rotates Morgan’s own beers. The brewery releases a new beer every Friday. “With my beers, they’re just on as long as they’re around, like only a barrel. That can be not a very long time,” Morgan said. “Sometimes there’s only one, sometimes there’s four or five. It kind of depends on the flow of traffic and how popular a beer is. Sometimes we sell quick.” Three Notch’d has never turned down any of Morgan’s creations. The brewer said she feared the Yam Mon beer may have crossed the line, but her colleagues would say otherwise. “Mary brews what she wants. She has that independence to be creative and resourceful as she sees fit,” Schultz said. “Her brews always hit it out of the park, so she has earned that right and respect.” There’s still the occasion when a beer doesn’t pan out how Morgan planned. In those cases, the brewer revisits the recipe to reconsider if it can be tweaked. Morgan evaluates all the beers based on sales, customer feedback and online reviews. Fall 2016
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Mary Morgan pours a glass of Segue, an amber ale brewed at Three Notch’d Brewing Company in Harrisonburg.
Personalized Beers Morgan has continued to push the boundaries of brewing by creating beers based on people’s personalities. The brewster said she receives dozens of requests for individuals and bands who want their own beer, although she doesn’t have time for all of them. Morgan created a beer for a person she described as “bright and bubbly,” as a light-colored beer that shone in the glass. “The first thing that came to my mind was that the beer has to be light in color and kind of bright and shiny, not straw [yellow] … but that bright yellow that’s going to shine in the glass and it’s got to be crystal clear,” she said. “And then from there, the hops were really the story of it. It ended up being a clean, crisp beer, but the hops had to be bright and citrusy, and then it was highly carbonated, which kind of tickled the tongue a little bit. It was kind of perky.” Morgan brewed a special beer for longtime friend Jennifer Young in January, for her 40th birthday. Morgan allowed Young to choose the hops based on what scents she liked best.
Morgan uses as many local ingredients as possible, whether from her own garden or the local farmers market. “We have such an agricultural history. It makes sense to me,” she said. “It’s a way to connect the community.”
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“She took those ingredients that I liked and turned it into something delicious,” Young said. “It was a rye IPA that was very smooth.” Young added,“There’s not many people who get a beer brewed for their birthday.” Young, who lives in Harrisonburg, met Morgan through mutual friends somewhere between eight and 10 years ago in Northern Virginia. Young is a frequent patron of Three Notch’d and a fan of Morgan’s beers. “I like the fact that she tries a lot of different things. She doesn’t just stick to one style,” Young said. “She tries to use as much local ingredients as possible. … It helps put money back in our local economy.” “She wears a lot of hats, and I think she does it all well,” Young added.
Craft Beer Craze Morgan attributes the soaring popularity of craft beer to a shift in prioritizing bold flavor. She agreed that women have become more involved in the beer scene, but argued that the increasing participation of women expands to other career fields as well. “I was just reading an article the other day about how women are cracking more into the STEM [Science, Technology, Engineering, Math] fields too,” she said. “We’re moving away from what is always defined by gender into why don’t you just do what you’re good at and what you’re interested in, regardless of what your gender is.” As a competitive person, Morgan has her eyes set on winning awards at the Great American Beer Festival, the Virginia Beer Cup or World Beer Cup. “Other than that, my goals are really centered around every batch, hitting my mark and what my intention was, and making a good, solid, quality beer,” she said. When it comes to teaching versus brewing, if Morgan prefers one over the other, Shifflett said you couldn’t tell. “Whatever she does, she does an amazing job,” Shifflett said.
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hEalThy, haSSlE-frEE holiday TrEaTS By Dale Deffer
T
here is a chill in the air, the leaves are turning orange, red and gold and thoughts of the upcoming holidays fill us with expectation. Traditional favorite harvest foods are picked, collected and stored as we make our lists of holiday dinner plans. Many of us diet all year to splurge during dinner parties with family and friends, or to fit into those sparkly dresses and fitted jackets just made for the season. Our dreams drift back to our grandmother’s table set with the finest tablecloths and scrumptious delights. Her mouthwatering, glazed turkey
surrounded by side dishes and the pièce de résistance — the pies. Today, however, times have changed. We’ve become more and more health conscious and learned about disease and its correlation to being overweight, plus the prevalence of diabetes, heart disease and just plain fat brought on by the wrong foods. But watching shows like “Little House on the Prairie,” where Laura Ingalls Wilder skips through the prairie lands and Pa chops wood for the winter, what often doesn’t strike us is the exercise exerted before the special meals was more
“We need to eat less processed food and balance that with good whole foods and plant foods.” — Emily Shable than extra special. It made them healthy. For most of us, shopping at the local supermarket is a mundane weekly chore; we look for specials in the paper without looking at the labels on the food. According to experts, the best meats are lean and come from cattle that is grass-fed. Free-range
chicken beats chickens raised for slaughter in small, tight pens who eat, sleep and are killed. The greens once grown in outdoor gardens adorn the grocery shelves, but may have been shipped from hundreds of miles away and stored in a warehouse. An interesting fact brought up by food editor Larry Olmstead in his book “Real Food, Fake Food” is that green tomatoes and green bananas are stored and then gassed the day before shipping to turn red and yellow, respectively. What we can control, however, is where we shop. According to experts, the best places are local farmers
Nikki Fox
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markets or supermarkets such as Whole Foods or Trader Joe’s. If you are too far from these stores, look for U.S. Department of Agriculture labels on the packages or organic free range. Processed food is just that — slices of cheese under cellophane are known to contain as little as 50 percent real cheese, with the rest being filler or preservatives. Since we can’t turn back the clock to the days of homegrown foods and the amount of work and exercise necessary to survive, we can still exercise in other ways and shop carefully for our food. Emily Shable, a clinical dietitian at Sentara RMH Medical Center in Harrisonburg, has some good news. “It is never too late to start,” she said, to get that old time exercise by walking, hiking and spending time outside. As for modern diseases such as diabetes, she said, “sometimes it is genetics and sometimes it is due to our sedentary lives, being on the computer and watching television. We need to eat less processed food and balance that with good whole foods and plant foods.” Shable suggests carefully monitoring what the children eat after trick-or-treating on Halloween. “Buy boxes of raisins or dried fruits or give out real fruit,” she said. Apples are great as they are high in fiber and readily available this time of year. We may not be able to plan a skiing vacation or hike the Appalachian Trail, but we can walk instead of drive to a local store or coffee house.
hallowEEn Almond Butter Fudge Cups Use a mini cupcake tin or small plastic cups 1 cup almond butter ¼ cup maple syrup ¼ cup honey 10 ounces of dark chocolate 1 teaspoon vanilla extract Coconut to sprinkle Mix all the ingredients together, except the coconut, and place in the containers. Freeze for approximately 30 minutes. Should yield 20 to 25 drops depending on size. Make several batches and give out to children in small plastic bags.
ThankSgiving Squash Stuffed With Apples 3 medium Acorn Squash 1 tablespoon extra virgin olive oil 1 ½ teaspoon salt 4 ounces bacon, chopped into pieces 1 medium yellow onion 1 ½ firm sweet apples, cut into ½ inch cubes 1 ½ firm tart apples, cut into 1/3 inch cubes ¼ teaspoon pepper ½ cup walnuts Gorgonzola cheese Cut the squash in half. Brush the cups and rims with oil and sprinkle with salt. Place in the oven at 375 degrees. Bake until tender about 30 to 40 minutes. While the squash is baking, fry the bacon, drain on paper towels, then add the onion until golden. Add the apples with salt and pepper and cook until the apples are tender, about 5 to 8 minutes. Stir in walnuts. When the squash are done, remove them from the oven upright. Add the mixture and top with the Gorgonzola cheese. Broil until tops are golden brown, about 3 minutes.
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We can also look for recipes that contain the best possible use of local ingredients from the bounty of our harvests. These Almond Butter Fudge Cup and Stuffed Acorn Squash side dish recipes may be healthy holiday alternatives. For larger meals, consider lean meats such as venison or stuffed chicken ordered fresh from a grocer. For dessert, what could be healthier than apples, pears and cranberries mixed in a homemade tart? It also makes an eye catching centerpiece for your table. After eating your specially fixed delights, the best advice from Shable is to “go out for a family stroll or ... find a local trail or park and walk.�
dESSErT Apple, Pear And Cranberry Tart Prepare a favorite recipe for the crust and use the following recipe for the filling: 2 medium firm tart apples 1 large ripe pear ½ cup plus one teaspoon sugar 1 tablespoon cornstarch 1 teaspoon freshly grated orange zest 1/8
ground cloves
1/3
cup fresh cranberries
1 large egg, beaten well Preheat oven to 400 degrees. Peel, core and cut the apples and the pear. In another bowl, toss together the sugar, cornstarch, orange zest and cloves. Arrange the apple and pear slices over the pie dough and sprinkle the cranberries over the top. Sprinkle the spice mixture and fold gently the sides of the dough over the fruit. Brush the egg wash over the folded sides to seal them. Bake for 10 minutes, then lower the oven temperature to 375 degrees and bake about 25 minutes. Transfer to a platter for serving.
Daniel Lin
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Fall 2016
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occupy harriSonburg Navigating The Rental Market A Challenge By Preston Knight
O
pting against living among college students whose lifestyles generally do not match its own, one married couple sought a situation that, as the wife puts it, offered a more “homey feel.” That’s a perfectly normal stage to reach in one’s life, except in this case, Mandy Scrogham and her husband, Michael, are actually still in college, at James Madison University. This just means they received a lesson usually reserved for graduates: Spacious, affordable living for those
who desire a real buffer from “student housing” is hard to come by. “There’s not a whole lot out there,” said Brad Cohen, a 2016 JMU graduate who now works as a Realtor for Funkhouser Real Estate Group. The issue arises from a variety of factors that include city zoning laws, HOA covenants, housing inventory and personal finances, and it has lingered in some fashion for years, sometimes rearing its head in a public light. About 20 years ago, for example, residents of the Old
Town neighborhood successfully lobbied city officials for a change in the zoning classification in their area, a move that placed stronger restrictions on the number of unrelated people who could live in a house there.
“We wanted something quieter and farther away from students. We wanted to get away from the typical college life.” — Mandy Scrogham
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“They tried to capture back their neighborhood,” Harrisonburg senior planner Alison Banks said. Old Town is now fit with an R-1 residential zoning classification, meaning no more than two unrelated people can live together in a house, or, if the owner also lives there, no more than the owner’s family and two unrelated people can reside there. However, it may be on the extreme end of examples where the housing wishes of the younger city population and the wellestablished presence of other residents clash. Many young people seeking arrangements away 26
Fall 2016
from “student housing” — though the city does not officially classify any areas as student housing — aren’t necessarily seeking a spot in a neighborhood of singlefamily houses, like Old Town. Rental cost is a big reason: If you can only have one other person living with you to split the cost, it will be difficult to make ends meet. Certainly, rental options exist for single renters or couples, especially in mixed-use developments that have sprouted in downtown in recent years. But if you want a bit more space, and especially a house with a yard, you will need to do your research. As people seek alternatives to R-1 neighborhoods as well as student housingtype areas — Port Republic Road is a prime example — Banks said the city will assist them, and it does so “more and more” these days. “We’re more than happy to help people learn the regulations,” she said. “We’ll research properties.” The city’s comprehensive plan is in the beginning stages of an update, Banks said, and staff is gathering information on the type of process to use for public input. The plan is a guiding
document for city officials as they prepare for the future. The current version, last updated in 2011, outlines concerns residents have shared about maintaining neighborhoods. “Citizens are proud of their neighborhoods and protective of them,” the plan states. “It is sometimes felt that the conversion of homes into student apartments has acted as a destabilizing force, reducing property values and the livability of neighborhoods for families.” Officials want to be fair to all groups, which can make it “difficult” to design zoning regulations in a city like Harrisonburg, Banks said. In one public dispute over an occupancy issue at a single-family house along Port Road from 2012, a resident on Hill Crest Drive said it’s OK if people want to change regulations, but “in the meantime, we’re still a nation of laws.” Absent a change in zoning regulations, certain areas of Harrisonburg will be off-limits to people such as the Scroghams, who were hopeful of finding a house to rent with three others, all unrelated. Having others as housemates made bigger living options more affordable for the couple.
TighT markET According to a study on housing needs and trends in the area commissioned by the Harrisonburg Redevelopment and Housing Authority, a “moderate” one-bedroom apartment costs between $650 and $800 a month to rent. The Scroghams’ housing search brought frustration,
though, since at almost every turn they learned that the city, or a homeowner’s association, wouldn’t allow them in areas the couple and other friends found affordable, since those spots were pegged for lower density.
“Citizens are proud of their neighborhoods and protective of them” — The city’s comprehensive plan
Mandy Scrogham, a JMU sophomore, said higherdensity areas — basically, what’s considered student housing — were already ruled unappealing because she and her husband had experience with that arrangement already and found all too often that it was “hard to sleep at night.” “We wanted something quieter and farther away from students,” she said. “We wanted to get away from the typical college life.” The couple and their three friends eventually rented both sides of a duplex, satisfying all parties involved. “We were kind of just tired [of looking],” Mandy Scrogham said. Bernard Hamann, a Realtor with Rocktown Realty, said the rental market has “really tightened,” and he does feel that his company spends more time today than previously assisting students and young professionals with their rental search. “It’s definitely an issue if you’re not in [higher density],” he said of people wanting housemates away from student housing. “It’s a matter of the demand and
supply not being aligned.” The best solution is to address the housing supply in the demand area, Hamann said. And, as Cohen points out, those efforts are taking place, citing the Reserve at Stone Port, which is just outside of the city in Rockingham County, as a move in the right direction. Unfortunately, he said, the luxury apartment complex is “very, very limited” because of the cost. According to the development’s website, rent for a three-bedroom apartment begins at around $1,500 a month. The units also, obviously, do not give those looking for a yard, in the city no less, their wish. Cohen also mentions the Overlook at Stone Spring,
another luxury apartment complex, near Ramblewood Park in Harrisonburg, as something of a missed opportunity for the market. “It’s another example of targeting students first and everyone else second,” he said. As the city continues to grow, residents old and new will continue to find ways to coexist. Cohen is hopeful the perception of young professionals will change among anyone who is skeptical of them, at least when it comes to accepting them into neighborhoods. “It’s a perceived attitude,” he said. “If you look like you could be a student, then you are a student, and you look like you shouldn’t be there.”
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