Farmville the Magazine - November 2022

Crimes of the Heart

FEBRUARY 15-19, 2023

Three Southern sisters try to come to grips with the meaning of their mother’s suicide. Winner of the 1981 Pulitzer Prize for Drama.

Songs for a New World APRIL 12-16, 2023

With a rousing score that blends elements of pop, gospel and jazz, Songs for a New World transports theatregoers around the world and introduces them to a startling array of characters.

Publisher's Notebook We serve

The Farmville Lions Club is just one of the many service clubs in our area that are near and dear to my heart. Their motto is “We Serve,” and serve they do! Chartered in 1923, the Lions Club founding members devoted their efforts to supporting community organizations that focused on the area’s amenities for residents, visitors and commercial enterprises. Today, the club has expanded its service and support reach to include vision, hearing and organizations that provide support to those in need in our community. In October, the club debuted its latest fundraiser — a Shrimp Fest. From all reports, a great time was had by all and this is an event you will want to put on your calendar for next year. Turn to Page 11 for more of the story.

A challenge that presents itself for many a cook each November is what to do with all the Thanksgiving dinner leftovers. In this edition, Alexa Massey has some creative ways to repurpose green beans, stuffing and turkey. Her recipe for Thanksgiving fettuccine Alfredo with crispy stuffing breadcrumbs and garlic green beans sounds absolutely delicious.

For those of you who enjoy history we have a real treat for you this month. The Farmville-Prince Edward Historical Society has graciously shared a presentation by Kay Whitfield and Caroline Stowers on the history of historic homes on High Street. This series focuses on the 600 block of High Street. Turn to Page 20 and explore not only what was, but how the homes look today.

Farmville the Magazine strives to tell the story of our community. We are blessed and grateful to be a part of this community and are thankful that there are so many great stories to share.

Within these pages you will find more stories and we hope you will enjoy reading them as much as we enjoy bringing them to you. This is a magazine about and for you, we welcome your ideas and invite you to share with us what you would like to hear more about by sending us a note at P.O. Box 307, Farmville, VA, 23901, giving us a call at (434) 392-4151 or sending me an email at Betty.Ramsey@FarmvilletheMag.com.

We publish Farmville the Magazine in the months of March, April, May, summer, September, October, November and December. We invite you to pick up a copy of the latest issue as there is sure to be someone you know inside — a neighbor, a family member, a friend or perhaps even you!

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Betty Ramsey is publisher of Farmville the Magazine.

Betty Ramsey, Publisher

Publisher — Betty J. Ramsey

Betty.Ramsey@FarmvilletheMag.com

Designer — Troy Cooper Troy.Cooper@FarmvilletheMag.com

EDITORIAL

Brian Carlton

Brian.Carlton@FarmvilletheMag.com

Crystal Vandegrift

Crystal.Vandegrift@FarmvilletheMag.com

Alexa Massey Alexa.Massey@FarmvilletheMag.com

Rachel Austin Rachel.Austin@FarmvilletheMag.com

ADVERTISING

Director — Jackie Newman Jackie.Newman@FarmvilletheMag.com

Advertising — Debbie Evans Debbie.Evans@FarmvilletheMag.com

CONTRIBUTORS

Dr. Cynthia Wood

Cover Photo by Connor Thompson

On the web: www.FarmvilletheMag.com

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Farmville the Magazine P.O. Box 307 Farmville, VA 23901 (434) 392-4151

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Furry Blessings 6

On the cover: Jill Ahmad, left, and Steve Lindsey pose at the Lions Club Shrimp Fest, one of several events we’re spotlighting this month.

Farmville United Methodist Church’s Rev. Susie Thomas visits with a dog at the blessing of the animals.

A blessing offered to furry family members

Story by Rachel Austin Photos by Connor Thompson

The first ceremony happened in 1210. No, that date isn’t wrong. St. Francis of Assisi first blessed animals early in his ministry and the tradition has continued through the centuries. Some churches here in Prince Edward County are among those who practice the method, especially in late fall, around the time of St. Francis’ birthday.

Here in Farmville, you can witness the ceremony performed at Johns Memorial Episcopoal Church and Farmville United Methodist

Church.

“This is a statement of God’s love for all creation,” said the Rev. Susie Thomas of Farmville United Methodist Church. “From farm animals to the domesticated ones that we share our lives with.”

This is a somewhat new addition for the United Methodist Church. While the worldwide Episcopal church has been performing the blessing for centuries, Methodists only started within

the last 20 years.

WHERE DOES THE CEREMONY COME FROM?

This ceremony celebrates the animals people interact with every day in their lives and serves as a reminder that they are a special part of God’s creation. It originated in honor of one of the patron saints, Saint Francis of Assisi. Saint Francis was known for his love of nature and having a

special closeness with animals, including being friends with birds and wolves.

It’s said Francis’ love of God flowed into a love for all of God’s creatures. He preached sermons to animals and insisted that everyone and everything are brothers and sisters under God.

Each year around his birthday Oct. 3, various churches hold a Blessing of the Animals to remember the importance of animals as part of God’s creation. This time around in Farmville, it was held on Sunday, Oct. 23 in the parking lot of Johns Memorial. This was a little later than Saint Francis’ birthday due to inclement weather during the original weekend. On the grassy lawn of John’s Memorial Episcopal Church on High Street, community members brought their pets and animals for a special blessing.

What is it like? Well, the best way church

officials describe it is a bit chaotic. A priest reads the blessing, then sprinkles the crowd, both human and animal, with holy water. The chaotic part comes from what the animals are usually doing during this time. Most are more interested in making new friends or getting attention from the crowd.

WHAT ANIMALS ARE INVITED?

Throughout the years for this event, many people bring their dogs and cats. However, the blessing is open for any animal including horses, birds, turtles, fish or any other special animal. Those with more nervous animals had the opportunity for a drive-through blessing. According to Thomas, she is open to blessing whatever animal folks bring her way.

Along with a spiritual blessing, the ceremony

also makes a point to take care of the animals’ physical needs and well-being as well.

“This event is also to bring awareness about taking care of our animals to keep them safe and healthy,” said Thomas.

Those who come to the event can pick up informational pamphlets from the Society for the Prevention of the Cruelty of Animals (SPCA) about the how and the importance of spaying and neutering. Along with the information, those who come for a blessing are encouraged to be a blessing themselves by bringing a donation of pet supplies for the SPCA, which is overwhelmed with a post-pandemic influx of animals.

No matter the animal, the blessing serves as a reminder to remember that they are a part of God’s design and need to be treated with love.

A young girl sits near her rooster as Rev. Thomas blesses it.

Members of both Johns Memorial and Farmville United Methodist Church gather to read a blessing from the handout provided at the ceremony.

A Farmville resident’s dog receives a blessing during the ceremony.

Farmville Police Chief Andy Ellington, on left, recruited his friends Michael Strasburg, center, and David Shores to help cook the meal for the Lions Club Shrimp Fest.

Farmville Lions Club finds a mouthwatering new way to serve

The Farmville Lion’s Club has served the town for almost 100 years. This year, the club found a tasty new way to bring people together and raise money for a good cause.

In the past, the Farmville Lion’s Club was known for its annual golf tournament fundraiser. However, after the COVID-19 pandemic created a pause for many annual events, the club decided that this was a good time to go in a different direction.

“We wanted to create a new event that the community could come out and enjoy for a fundraiser,” said Farmville Lion’s Club President Dr. Scott Davis. “We want to do a festival or something so we came up with Shrimp Fest.”

On Thursday, Oct. 27, the Farmville Lions Club hosted the first Shrimp Fest at the Sports Area. Luckily for those who attended the venue was changed to indoors to save everyone from the cold fall weather. For this event, tickets were $35 and included a large plate of steamed shrimp, baked beans, coleslaw and hushpuppies along with allyou-can-drink beer and wine. This gave an opportunity for folks to eat good food, listen to live music and catch up with their neighbors.

Story by Rachel Austin Photos by Connor Thompson

ALMOST A CENTURY OF WORK

The money from this fundraiser will go back into the community. That’s a normal thing for the Lions, and has been ever since their creation almost 100 years ago. The Farmville Lions Club was chartered on June 23, 1923, made up of 31 people from local government, business and education. The goal at the time was to support community projects, “designed to enhance the area’s amenities to residents, guests and prospective commercial interests.”

Several landmarks in Farmville came about due to the Lions Club’s goal. Soon after being chartered, the club received a number of grants

and helped fund what was then known as Southside Hospital. Now, that’s known as Centra Southside Community Hospital, providing help for people across the entire region.

Then came Hotel Weyanoke. The Lions helped provide grants for that project as well, seeing it open in 1925. And it had a major impact on the area. Once the doors opened, with train service both east and west, Farmville became known as a convention center. Statewide groups took notice. Between 1926 and 1928, the town hosted 10 statewide conventions.

Flashforward to 2019 and the Lions Club was responsible for another project going up. They cut the ribbon on Lions Park, which the club had installed right next to Wilck’s Lake here

in Farmville. This was a project that planning started on in 2015. By 2017, the club decided to build the playground, getting a matching grant from the Lions of Virginia Foundation. By the fall of 2018, the Lions gave $65,000 to the town to buy the needed playground equipment.

A LEGACY OF SERVICE

Over the years, this club has amended the intent, building a legacy of service. Their yearly fundraising projects, like the Shrimp Fest we mentioned earlier, provide money for vision screenings, vision exams and help buy eyeglasses for local children, as well as some residents referred by Social Services. They help fund

Michael Strasburg adds Old Bay seasoning to the shrimp as part of the kitchen prep.

Burkeville Lodge, Virginia’s only camp for the blind, and coordinate with Social Services and the Longwood Speech, Hearing and Learning Services to provide hearing aids for residents that can’t afford them on their own.

“We help people meet the criteria they need to get the glasses and hearing aids they need,” said Davis. “Especially when it comes to kids.”

Other work in the community includes donating to Blue Christmas, which allows police officers to shop with children for Christmas presents. They also host blood drives, donate to the food pantry at the public schools and assist with other needs in the community as they come up.

“Our motto is ‘we serve’ and we do that in many different ways,” said Davis.

Now with 100 years under its belt, the Farmville Lions Club is ready to continue its service for another 100 and hopefully more.

From left, Molly Kinahan, Hannah Ramsey and Anne Tyler Paulek were just some of the residents who came out to enjoy the Lions Club’s latest event.

Where Am I?

LAST ISSUE'S WINNER: Gene Watson, of Farmville, is the winner for the October edition of Where Am I? He knew that the last photo was the Love sign in The Virginia Tasting Cellar. Watson wins a free subscription to Farmville the Magazine.

The Heart of Virginia offers beautiful scenery and architecture throughout downtown Farmville. “Where Am I?” offers residents a chance to identify one of our hidden gems across town. If you think you know where this photo was taken, email your answer to WhereAmI@ FarmvilletheMag.com. We’ll draw one lucky name from among the correct answers for an annual subscription to Farmville the Magazine

Why I Love Farmville Doug Stanley

Prince Edward County Administrator

Prince Edward County Administrator Doug Stanley joins us this month to share some of his favorite memories about Farmville and the surrounding area.

1. HOW LONG HAVE YOU BEEN IN FARMVILLE AND WHAT'S THE FIRST THING YOU REMEMBER NOTICING ABOUT THE AREA?

I started my position as County Administrator in November 2020 and moved my family to Prince Edward in July 2021. The first thing I noticed is how everyone in the community seems to be connected.

2.

WHAT'S YOUR FAVORITE FARMVILLE MEMORY?

The support my family received while my wife was in the hospital with COVID.

3.

HOW WOULD YOU LIKE TO SEE FARMVILLE GROW OR CHANGE?

The Farmville/Prince Edward community has so much to offer. Among the biggest complaints I hear are lack of housing and shopping opportunities and employment options. Working with our Board, IDA, and community partners like Longwood, HSC, and Centra, we are working to address these issues and I am hopeful in the coming years we will be able to provide options and opportunity for our residents.

4. HOW WOULD YOU DESCRIBE FARMVILLE TO PEOPLE NOT FROM HERE?

A warm and friendly college community with a healthy and vibrant downtown.

5.

IF YOU HAD TO LEAVE FARMVILLE FOR AN EXTENDED PERIOD, WHAT WOULD YOU MISS THE MOST?

The sense of community pride…people are proud of being a progressive, diverse, and inclusive community.

Serving It Up

This Thanksgiving leftover fettuccine alfredo with crispy stuffing breadcrumbs and garlic green beans is sure to send you into a welcomed food coma.

Thanksgiving fettuccine alfredo

Story and photos by Alexa Massey

It’s November, meaning many of us will soon be stuffing our face with turkey, mashed potatoes, cranberry sauce and, well, stuffing.

If you’re anything like me, you spend each Thanksgiving dreaming up new and inventive ways to utilize leftovers. In this edition of Farmville the Magazine, I’ll be showing you how to take leftover turkey and stuffing mix and turn it into an out-of-this-world fettuccine alfredo, complete with a side of garlicky green beans that will absolutely melt in your mouth. If you’re not trying to get rid of any leftovers but this recipe sounds equally enticing, I’ll also tell you how to make this dish from scratch.

You may be wondering why you’d ever feel like eating something as rich and calorific as fettuccine alfredo just after celebrating the most fattening holiday of the year. All I can tell you is that there are four days each year when calories don’t

count -Halloween, Thanksgiving, Christmas and your birthday- so you might as well take this opportunity to enjoy a dish that’s extra delicious!

Thanksgiving fettuccine alfredo with crispy stuffing breadcrumbs and garlic green beans

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 6

Ingredients:

For the pasta

• 1 lb. leftover Thanksgiving turkey or 1 lb. boneless, skinless chicken breast

• 16 oz. fettuccine noodles

• 1 cup unsalted butter

• 1/2 cup heavy cream

• 1/2 cup half and half

• 5 oz parmesan cheese

• 1 tsp. Italian seasoning

• 2-3 garlic cloves, minced

• Salt and pepper, to taste

• Optional: thyme sprigs for garnishing

For the green beans

• 16 oz. fresh green beans

• 1 tbs. Olive oil

• 1-2 garlic cloves, minced

• 1 tsp. Onion powder

• Salt and pepper, to taste

For the breadcrumb topping

• 1 cup uncooked Stove Top brand stuffing mix

• 2 tbs. Salted butter

Recipe:

This recipe is an ideal way to use up leftover Thanksgiving turkey and vegetables such as green beans or brussel sprouts, but you can also make this dish any day of the year using fresh ingredients. If you don’t have any leftovers hanging around, you’ll want to begin by preparing your meat and veggies for the oven.

First, preheat your oven to 450o. If opting

to use fresh chicken breasts in place of leftover Turkey, season your chicken breasts generously using olive oil, paprika, salt, pepper, thyme, oregano, garlic powder and a bit of brown sugar. Place the chicken on a foil-lined baking sheet and cook it in the oven for 18-20 minutes or until the chicken has reached an internal temperature of 165o

On another foil-lined baking sheet, place your fresh green beans. Toss with olive oil, minced garlic, onion powder, salt and pepper. Place the green beans in the oven to cook for 12-15 minutes or until cooked to desired level of crispiness.

If you’re using leftover turkey, no need to place the bird back in the oven. You can reheat your leftovers in the microwave just before serving.

To make the fettuccine alfredo, bring a large pot of salted water to a boil and add in your fettuccine noodles. Boil the pasta according to the package instructions, draining the fettuccine just one minute before becoming al dente. Our pasta will finish cooking in the alfredo sauce.

As the pasta is cooking, prepare the alfredo sauce by melting your half cup of butter in a pan

over medium heat. Add in your minced garlic and cook for 1-2 minutes. Reduce heat to low and slowly add in your heavy cream, half and half, salt, pepper and italian seasoning. Allow this mixture to simmer for two minutes before stirring in your parmesan cheese. Once the cheese is added, whisk the sauce until everything is incorporated and the cheese has fully melted. Add the cooked fettuccine noodles to the sauce and stir for another 1-2 minutes to allow the noodles to finish cooking.

To make the crispy breadcrumb topping, melt two tablespoons of butter in a pan over medium-

high heat and add in one cup of uncooked Stove Top brand stuffing mix. Toss the breadcrumbs in the butter until crispy, golden and delicious. Hint: if you have some leftover cooked stuffing/ dressing you also need to use up, you can turn cooked stuffing into breadcrumbs by placing a thin layer of the stuffing on a baking sheet and baking at 375o for about 20-30 minutes or until all moisture has evaporated from the stuffing. Make sure to flip the stuffing once or twice as it bakes to allow the breadcrumbs to dry out properly.

Finally, assemble your dish by using tongs to nestle the fettuccine alfredo into a wide bowl. Add your reheated turkey or cooked chicken breast and top with your stuffing breadcrumbs and an optional sprig of thyme. You can serve your fresh green beans on the side topped with french fried onions or mix leftover green beans directly into the noodles before serving.

I recommend following this delicious dinner with a slice of pumpkin pie and a nap so long you will wake up two hours later wondering what day it is.

From the Ground Up GREEN ON GREEN

A classic, low maintenance garden design

Story and photos by Dr. Cynthia Wood

Traditional gardening has always been about wrestling nature into submission, an approach that’s labor intensive and somewhat like warfare. Gardeners have to be vigilant in case nature decides to upend their best plans, especially those involving finicky plants from faraway growing zones. Some gardeners, however, have always known that they don’t want to spend hours weeding or tweaking the height of the grass borders in their yards.

When they moved to Farmville, Sherry and Jack Honeycutt knew that they didn’t have the time or inclination to do yard work; they just wanted an attractive space where they could relax, and their kids could gather with friends. By working with Nan Colvin, a local Master Gardener and landscape designer, they developed a landscaping plan that has served them well for many years and that has eliminated most repetitive weeding, watering, and edging. Their overall plan was to think green, as in

Bright pink crape myrtle blooms signal summer and hot sunny days.

Sparsely planted borders with undulating edges are aesthetically pleasing.

evergreen shrubs with varying leaf shapes and textures. They chose easy to grow, sturdy shrubs that don’t require extensive pruning or fertilizing. There are hollies planted along the front of the house; they serve as a frame and are supplemented with an American holly and blue spruce, which both have interesting textures and colors. They are focal points.

Along the sides of the house, there are beds with wavy, curving edges that encourage the eye to wander from beginning to end. The beds are sparsely planted and feature a Japanese maple, a huge, gnarly dogwood, and some grasses, which are low maintenance and add a sense of movement. There are also several crape myrtles that have highly textured bark and bright pink frilly blooms in late summer. They're basically punctuation marks.

There is also a large oak leaf hydrangea that serves as a privacy screen for a side window. The panicles of flowers are pretty all year, even after they have turned brown. And this theme of green leaves, bark, and texture continues on to the edge of the yard. Rather than a privacy fence, there is a row of birch trees that have been planted close together and serve the same purpose.

In addition to a unifying theme and plan, every garden needs a generous space for relaxation. It can be a porch, patio, or just an area that’s defined by plantings. Here’s it’s a simple deck facing an expanse of green. Every garden also needs some sentimental elements, things that link the owns to family or fond events from their past. Here there’s a very thorny osage orange passed on from a family member, as well as a statue of St Francis.

Lessons learned from this “simple” theme of green on green? Use lots of mulch to cut down on the need for weeding and to help define beds. For maximum impact, use large plantings rather than small ones. Use annuals in a few containers to indicate the changing of the seasons. Above all, keep everything simple and stick to the theme of green on green supplemented by different textures and leaf shapes. It’s classic!

Top, the massive blue spruce is much loved by the family. Above, the house is framed by low plantings and accented with specimen trees, all with different colors of green and different textures.

Historic Homes of High Street

The Farmville-Prince Edward Historical Society recently held a meeting at Farmville Train Station where Kay Whitfield and Caroline Stowers presented a program on the Historic Homes of High Street. This program was the first in a planned series and focused on the 600 block. The duo shared old photos and historical information about the homes in the 600 block of High Street. For more information on the series contact Farmville-Prince Edward Historical Society President Jimmy Hurt at jimmyhurt@ centurylink.net.

The Butcher Property

• The former Butcher property consisted of what is now the empty lot at the corner of Griffin Boulevard and High Street and the next two houses on the left if you a driving up High Street toward the avenues.

• The now empty lot was once the home of Butcher’s Store which was a small grocery, a confectionary store with a soda fountain. The store made home deliveries of meats and grocery products.

• Fred Butcher and his wife operated the store from 1923 until his death in 1958.

• The store property was sold to the Town of Farmville and torn down to make the intersection safer.

600

• This home was built during parts of 1913 and 1914 for Mr. and Mrs. Taylor Thompson. The contractor was A. D. Moring, a local contractor.

• J. Taylor Thompson was a prominent local lawyer in Farmville. His wife was the daughter of a previous Governor of Virginia.

• The second owners of the home were Mr. and Mrs. Sydnor C. Newman. The Newmans purchased the home in the mid 1940s from the Thompson family.

• S. C. Newman was associated with the Prince Edward Mills Company, Newman Ice Co. and Newman Coal Company in Farmville over the years. Their son, Sid Newman became Mayor of Farmville and ran Newman Cement Co.

• The home has been updated and restored in recent years.

• The house is currently owned by the Yoelin family.

• The current home has been described as a small bungalow. It was constructed in 1928 by Taylor Manufacturing Co. for $6,000. Taylor Manufacturing Co. was a local contractor.

• The first owner at 601 High Street were Mr. and Mrs. Fred Butcher. They owned and ran the Butcher’s Store on the adjoining corner lot.

• Mrs. Butcher made it her mission to care for the flower garden located in the intersection in front of their home. The town now tends to the flowers and plants.

Mr. Butcher was the owner of the property.

Sydnor C. Newman and his wife Katherine G. Newman.

• This home was constructed around 1905 by contractor H. D. Moring.

• This home was occupied by James Philemon Leach Lancaster and wife Louisa Edmunds Cralle Lancaster.

• Mr. Lancaster was a local Farmville merchant and owned and operated a tobacco farm.

• Mrs. Lancaster was a local artist and lived to be 101 years old.

• The home has been recently updated and restored and is now occupied by a retired couple, the Bailey family.

• The home was constructed around 1960 by William H. “Buck” Butcher and his wife Rebecca Butcher.

• Buck Butcher’s parents lived next door at 601 High Street and ran Butcher’s Store on the corner lot.

• Buck Butcher was an electronics repair person and was best known as the TV repair person at Pairets.

• Mrs. Butcher was a local school teacher in Farmville.

• The second owners were Mr. and Mrs. Herman Daniel.

• Mr. Daniel was a local salesman in Farmville and Mrs. Daniel was the Postmistress of the Longwood College Post Office.

608

• Today this home is owned by Longwood University and is known as The Longwood University Alumni House.

• This home was constructed pre 1878 and was owned by Judge F. D. Irving, a local Confederate Veteran.

• Judge Irving’ estate transferred the home to Mr. J. A. Cunningham. Then the home’s ownership transferred into the name of Mattie Cunningham.

• In 1906 Mattie Cunningham sold the home to the Virginia State Board of Education.

• From 1906 until 1969 the property was The Presidents Home for Longwood College. It was the residence for each college president as they came and went. This tradition stopped in 1969.

• After 1969 the college used the home for various college needs such as housing for visitors and a meeting place for the college. It was renamed The Longwood Alumni House.

• The home is still in use by Longwood University as The Alumni House.

• This home is thought to date back to around 1900. The first confirmed owner was H. Arthur Barrow.

• H. A. Barrow and family lived in the home until thru 1934 until Mr. Barrows death.

• H. A. Barrow owned several business operations in early Farmville. The best know was Barrow Coal Company. He also was associated with the Barrow Meat Market and other Barrow family operations.

• At his death, Mr. H. A. Barrow’s properties were sold at auction.

• Barrow’s home was sold to Maurice Large in 1935 by auction.

• Mr. and Mrs. Maurice Large occupied the home for many years. The property was sold upon their deaths.

• Maurice Large grew up in Farmville, He was a lawyer for his first ten years in Farmville.

• Mr. Large and business partner Lester Andrews built the Farmville Shopping Center on Main Street in 1960. This was Farmville’s first shopping Center which included Safeway, W. T. Grants, a drug store, a bank and the ABC store. Mr. Large was very active in the fire department, civic organizations and church activities in Farmville. He served on many bank and business boards.

• The home was known for the beautiful plants and flower gardens behind the home. Many groups and neighbors would tour the gardens.