Around Harrisonburg: December 2010 - January 2011

Around HARRISONBURG Dec + Jan 2010/11

Cute As A Button Things to Do...

Reader Contests & Community Events

Weekend Getaways & Restaurant Reviews

Meet Local People who make a difference

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People to Know...

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contents Dec & Jan 2010/11

Ĺ’ 40

27

FEATURES

19 COVER STORY Local boutique owner finds a steady formula for success.

27 Massanutten Resort For All Seasons and All Reasons

40 The Inn at Lost River

Lose yourself and relax for the weekend

( On The Cover d n u o r A HARRISONBURG Dec + Jan 2010

Cute AsnA Butto Things to Do...

Contests &

Reader Community Events

Weeke Restaurant Reviews

Meet L who make a difference

Places to Go... nd Getaways &

$3.99

...

People to Know ocal People

MEET MIRANDA Followed her heart to success

[4]

Around The Panhandle | Sept/Oct 2009

FEATURED EATS The Local Chop House

22 Harrisonburg’s City Exchange Building 24 Advice from Dr Patrick Keefe 32 OUR TOP TEN - Brain Foods 34 Bringing Home the Bacon (or Venison) 37 Wellness is not Luxury 43 FEATURED EATS - Local Chop House 47 Unknown Eater - Artful Dodger 50 NOW IT’S YOUR TURN - Recipes

43

52 INSIDE OUT WITH ELI ANDERSEN 54 MONEY MATTERS - Financial Advice

6 INBOX Letter from the editor 8 PHOTO CONTEST 9 CAPTION CONTEST 10 Rockingham Puzzles 12 A Journey Worth Taking

From Tony Price

56 Chateau Morrisette 60 APPLES & ORANGES Product Review 62 REALTY ADVICE from Kline May 65 RMH gets Gold for going Green

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69 CLIP & SAVE

You Can’t Afford to Miss

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Great Savings at Local Businesses

[5]

{ x Around o b l i {Ma HARRISONBURG DEC/JAN ‘10 ‘11 | VOL 1 | NO 2

PUBLISHER

Dear Readers: As happy as we were to bring you our debut issue just a couple of months ago, we’re even more delighted to bring you the second act, thus officially solidifying Around Harrisonburg Magazine as a bi-monthly publication you’ll be seeing a lot more of, and hopefully begin to look forward to.

This issue closes out the year in style, with 2011 already emerging on our drawing board(s) full of promise and intrigue. We’ll continue to bring you carefully crafted stories about places to go, people to know, and things to do—and much, much more. If it’s interesting and we can bring it to you, rest assured we’ll do our best to offer it up with insight and finesse.

As this issue hits the streets, phase one of the holiday chaos is safely behind us. Phase two, of course, is substantially more complex, and all the more chaotic. Add to it the concerns over a potential repeat of last year’s snowpocalypse, and this month could get a little hectic. Fortunately, we’ve not only provided you with some good reading, but also with a healthy list of worthwhile distractions, if December gets you a little dizzy.

We peel back the rich layers on the City Exchange Building and take a well-deserved look at a piece of living history right in the heart of Harrisonburg proper. And as long as we’re there, we might as well grab a bite at The Local Chop & Grill House. We’ll also learn a whole lot more about the ever-emerging designation known as “LEED-certified” and how it is playing a huge role in not just the green movement overall, but in a local hospital’s continuous effort to reduce its impact on the planet by improving itself from top to bottom (and truly leading by example). A piece on a young woman who has taken her passion for fashion and turned it into one of Harrisonburg’s most popular small businesses is sure to inspire. And if you just can’t take it anymore, we invite you to consider two wonderfully escape-worthy getaways—within driving distance, and patiently awaiting your arrival.

As you make your way through this issue, save a few stories and consider reading them over at The Artful Dodger—one of Harrisonburg’s most eclectic coffee houses. Above everything else, enjoy your December and have a wonderful holiday season. We’re thrilled to be a part of Harrisonburg and we hope you’re just as excited to have us.

Sincerely,

Michael Chalmers Editor

540-251-2180 mike@aroundharrisonburg.com www.aroundharrisonburg.com Follow us on Facebook (just enter Around Harrisonburg)

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Caption Contest Show us your funny side! Submit your caption and you could win!

Are You The Next Lucky Winner? #1002 “I think I found the economy” Our most popular caption contest yet... Thanks to everyone who is participating!

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[9]

Rockingham Wordsearch Send your completed puzzle to: Hornby Publishing C/O Puzzle 1001 P.O. Box 1284 Harrisonburg, VA 22803 for your chance to win $50

Christmas Fall Fireplace Indians Leaves Apples Turkey Squash Football Pilgrims Scarecrow Cornucopia Thanksgiving Toys Haystack Reindeer Mistletoe Rake Jack Frost Carols Frost Snowflake Harvest Feast Cookies December Yams Poinsettia November Gloves Scrooge Pumpkin Pie Scarf Snowman Jesus Gifts [ 10 ]

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Crossword

Across

1. Fruit (5) 3. Retail food seller (6) 6. Italian rice (7) 8. Consume (5) 10. Type of lobster (8) 11. Used to season & preserve food (4) 13. Sampled (6) 15. Pestle and ___ (6) 18. Aromatic leaves (4) 19. Thick syrup (8) 22. Cereal grass (3) 23. Pear-shaped tropical fruit (7) 24. Type of cake (6) 25. Very thin pancake (5)

Down

1. Downy fruit (7) 2. Shaped and dried dough (5) 3. Game bird (6) 4. Kitchen appliance (4) 5. Open pastry with fruit filling (4) 7. Sticky candy (6) 9. Heated bread (5) 12. Edible tuber (6) 14. Sweetner (5) 16. Cooked meat or fish coated in egg and breadcrumbs and fried (7) 17. Thick soup (6) 18. Cook slowly in liquid (4) 20. Large edible ray (5) 21. Vegetable (4)

Spot the Difference See if you can find the 20 things we photoshopped in these pictures

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A Journey Worth Taking

- Mike Chalmers

It’s always interesting to me how a simple phrase or question can possess the power to elicit whole conversations, or even substantial amounts of personal study. I was innocently living my life recently and a friend asked me a fairly common question: Where would you go if you could go anywhere? My first response was, “Right now?”—I mean, who has time to dream? “Can you ask me next week?” I finally answered, to which she promptly replied, “What if there is no next week?”

Within about fifteen minutes, I’d constructed a rather ambitious collage of destinations and agendas.

Turns out, I could “go” a lot of places if and when the opportunity presented itself, and since she didn’t specify, I went ahead and interpreted “anywhere” to mean any place—any time, until I was good and ready to return. I was also somewhat relieved [ 12 ]

to know that such ambitions weren’t too far from the surface—when prompted. About a week after I was asked that harmless question, I was still designing “my perfect getaway.”

At that point, it had crossed over and through several large bodies of water, multiple time zones, a collection of climates, vastly different geographies, and altogether separate experiences.

I have to admit, the mere act of constructing that ultimate escape ended up occupying a lot of my mental free time, and rustles up a slight call of the wild within me even now, over a month later. The ultimate question remains: What am I going to do about it?

There is a growing emphasis, in the field of psychology, on the notion that we should be coveting experiences over possessions in our search for fulfillment. It likely has to do with modern events that have left many

of us in various states of unbalance: the economy, increased international conflict, natural disasters, looming fears of terrorism or environmental crises. More frequently than in years past, psychologists have begun to find themselves advocating for experiential wealth versus material possession. It’s definitely not a new theory, but perhaps just one that has been revisited more often than usual in recent times. The concept is simple: What will bring you more fulfillment, ultimately, as the years stack up behind you and your desire to define your time here begins to come forward as a valid issue in your life? Will it be the trip up the Pacific Coast Highway or the two thousand dollar suit? The Rolex or the summer spent working with kids? The sixty-inch flat-screen or long summer nights out on the porch with loved ones and friends? We all search for meaning in our lives; Around Harrisonburg | Dec/Jan 2010/11

it’s such a well-applied facet of our existence as to seem innate much of the time. We want to feel like we’re here for a reason, that our place on the earth at this moment in time has value, purpose, worth. What a lot of researchers are finding out these days is that people have begun to lose sight of what it is that gives them fulfillment—forgetting that the journey itself is the destination—the inevitable story of you.

It’s very easy to get caught up in the pace of modern life. Regardless of the financial status quo, the military’s involvement in various places around the world, or even the internal social struggles this country is beginning to see more and more of, we still spend elaborate amounts of time attempting to validate our own existence—living around a reasonably universal contemplation: Who am I, and what does it mean to be me in this life?

We also exist within a maelstrom of possession-based ideologies in this country. America is a wonderful place to live, but you better be able to find a balance or you can easily get caught up in the image/status/ desire vs. need paradigm that swirls just beneath the surface of this great land. Now more than ever, with access to the world through digital gadgetry making our lives more interconnected and cross-cultural, we face even deeper levels of influence and self-curiosity—and the business models that keep them pumping towards us day and night certainly aren’t relenting. Even amidst a global recession, it seems that advertising and marketing has never been more feverish—aimed at our conceivably weakened resolves and potentials to find purpose through purchase.

Yet, it’s during times like these when we should be moving even more diligently in the direction

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of experience versus possession.

The richness that a memorable experience can give you will last years, perhaps even the rest of your life. That’s more than you can ever say about even the best pair of shoes. Think about it; everything you buy eventually becomes obsolete (with very few exceptions)—an arrangement well executed by the sellers. But a worthwhile experience becomes a lasting memory that can sustain you forever. Rest assured that if we make it to a ripe old age, we won’t be sitting around with loved ones, out on that porch, talking about the trendy scarf/sunglasses combination we wore forty years ago. Those types of details fall to the wayside in the midst of fulfilling memories—experiences. Funny, though, it takes a long time to figure that out, even though we work on it consistently, whether we’re aware of it or not. Getting together with the people we’ve had meaningful

[ 13 ]

experiences with is often a rewarding occasion. It doesn’t take long to start reminiscing, about anything, really— all part of the bond. But never once, when I’ve finished telling a story or rehashing a moment with a person, or a group of friends or family, did anyone butt in and add, “Yep, you were wearing those two-hundred dollar jeans and that sweet watch, I’ll never forget it.” In the shadow of the experience—the reason you’re together with these people in the first place—the material things pale in comparison. You don’t have to be a psychologist to figure this one out, though apparently, it’s a hot topic in such circles as of late.

Good times usually involve other people. The kinds of experiences that will sustain you for the rest of your life likely involve family and close friends. The older we get, the more we seem to cherish personal time with the people we care about.

There definitely emerges an acute appreciation for the window of life when you begin to realize it’s not open nearly as wide as it once was. As life goes by, time inevitably becomes the possession you covet

[ 14 ]

most. If you’re able to look back on your own time and piece together a healthy anthology of rewarding experiences, then you can consider yourself a success story in many ways. Possessions will come and go—actually, people will come and go, too, but good memories are precious commodities that grow along side you during your journey.

Who ever gets to a certain age and proclaims: “Finally, I’ve arrived at the destination.” Even if you could say that, where do you go from there? Is everything meaningless after that?

Does it not count, or is it just downhill from that point, until death? And what are you supposed to do if you arrive at your supposed destination with twenty years to spare?

Our lives are too short to chop them up and schedule them out like that.

Lunch in the park, a nice walk, a long, scenic drive, a weekend without distractions—you may not even know you need these things in your life until you allow for them. You have to make room for time well spent, or you might be standing alone, wondering what any of it meant, in the end. But if that’s what does it

for you, then go to it, and good luck.

People are different, sure—different goals, satisfactions, motivations— but many of us fall within similar boundaries at the end of the day, at least in terms of what we want to look back upon. And you don’t have to be very old to start recognizing the value of such pieces to the puzzle, which is fortunate, because trying to ingest time mis-spent, when you’re too old to make up for it, sounds like a dreadful pill to swallow.

It seems like an easy enough phrase: The journey is the destination. It’s not flashy or pretentious; it doesn’t confront you or deflate you. It’s just the truth. And like many truths, it’s easy to overlook when we’re out there chasing down that everelusive validation. What we forget, at least while we’re young, or even sometimes while we’re not young, is that a well-earned list of experiences will validate us far longer and more genuinely than any possession ever will. Hopefully, we can all give ourselves the chance to find that out—while the window is still comfortably open. - MC

Around Harrisonburg | Dec/Jan 2010/11

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Pulling it Off Quite Nicely Local boutique owner finds a steady formula for success.

Who’s to say that any of us truly ever know where life will take us.

Our journeys are influenced and even dictated by a vast collection of people or experiences, and the resulting realizations—many of which we wouldn’t have even anticipated a short time prior to realizing them. In the same way that life is what you make it, you are what life makes—and everything that comprises such a reality.

There’s a success story brewing here in Harrisonburg, right downtown actually, possessing within it all the inspiring elements of any great personal evolution.

The owner of this story, and the resulting business, is Miranda Lancaster. Her shop is The Yellow Button, a boutique specializing primarily in stylish female clothing and accessories. Lancaster has been in business for just over a year at 191 South Main Street (on the corner of Main and Bruce), but that’s all it has taken for word to get out that her eye for fashion and style is right on the mark, and the items she offers are exactly what fashionistas around Harrisonburg want to wear.

“I love seeing what is new and exciting at the moment,” she reveals. “However, this only plays a See More at www.AroundHarrisonburg.com

[ 17 ]

small part in what I actually buy for the store.” Confessing a loyalty to a handful of brands, like Free People, Frye Boots, Hobo International bags, and Mavi Jeans, Lancaster admits that while every town is different, her focus is truly on what works here in Harrisonburg.

“Always having the latest trend doesn’t do much for you if people don’t want to wear it. I do try to change it up and try new brands and styles, but only if I think it will appeal to those who shop here.”

An avid follower of all things fashion, Lancaster, 27, devours countless magazines, blogs, and shows, such as Project Runway and The Rachel Zoe Project. With a smile, she sympathizes with her “poor boyfriend” (Chance), who vicariously experiences her passion through many of these mediums— which is ironic, since she probably wouldn’t be in Harrisonburg were it not for him.

“Growing up and going to college in the same area can be a bit much,” she reflects. Around the time she graduated from Shepherd University, in Shepherdstown, W.Va., she began dating Chance, who hails from Harrisonburg.

Looking for a change of scenery, following love, and perhaps seeking a place to apply her newly acquired bachelor of science in business administration, Lancaster moved to Harrisonburg and picked up a bartending gig at The Artful Dodger. Working at the popular coffee house/bar allowed her to find a foothold in a city where she knew no one.

“Working at The Artful Dodger helped me to meet a lot of [ 18 ]

wonderful friends. I also met my friend Melanie, my only employee.

I can’t explain how much she helps me at the store. I really feel at home here, and I’m still close enough to my family that I can take a day trip to visit.”

Finding solid ground to stand on in Harrisonburg has been both a mixture of determination and timing for Lancaster. Perhaps she was blinded by passion, though more likely driven by it, but the state of the economy didn’t get in the way of a dream that she has been developing in her mind for many years.

“Fashion has always been a part of my life. My grandmother would always (and still does) send me newspaper and magazine articles that are fashion related. I always dreamed of owning my own boutique, but I really didn’t think it would be financially possible until I was older.

“I knew that this was my chance.

The store was closing and I knew that Harrisonburg could support a boutique. I was determined to go to every bank in Harrisonburg until someone gave me a loan. I knew that I would do whatever I could to make the The Yellow Button succeed, and that’s what I told the bank.”

She’s certainly made good on that word, putting in the kind of time that gets results. “I am very happy to say that we are doing very well.

I think being here almost every day has contributed to the success of the store. I get to talk to the customers who shop here and find out what they want.”

Around Harrisonburg | Dec/Jan 2010/11

Putting in countless hours of face time at the shop certainly doesn’t hurt business, but it hardly ends there—actually, that’s where it simply begins. Lancaster keeps her ear to the ground in Harrisonburg in order to stay in tune with her customers’ tastes, but her finger stays firmly pressed against the pulse of the fashion industry in this country. Regular trips to fashion markets in New York, Atlanta, and even Las Vegas have become a necessary facet of her everchanging line of work. And what would any modern business owner be without the Internet?

“Free advertising is the best advertising!” she asserts. “In this economy, it’s hard to know where to advertise, especially when starting a new business.

Facebook has been so great. I can post pictures, interact with my customers directly, and have all my posts automatically posted on twitter.”

An online store is certainly part of The Yellow Button’s bright future, and her blog (theyellowbutton. blogspot.com) is a lovely representation of the blend of physical and virtual, and a notable compliment to her shop. But for the moment, Lancaster wants to keep her focus on the hardware— the actual store. She also knows that the entire process wouldn’t be possible without a core group of people she has been able to rely on from the beginning.

“My family has been very supportive; they are very proud of me and have had confidence in my ability to do this from the beginning. Chance has been so

amazing throughout this process.

He has attended every market with me (New York, Atlanta, Vegas); he built all the racks in the store—set up my POS system; and pretty much fixes anything that breaks.”

Lancaster also gratefully acknowledges many of her friends from both Harrisonburg and Shepherdstown, one of whom plays a vital role by taking care of all graphic design work needed.

She was able to enlist most of them in one capacity or another as the business got off the ground, and now they all exult in The Yellow Button’s swift rise.

“Sometimes I can’t believe I pulled it off,” she explains. “I had dinner with my mom recently and she called me later that night and said, ‘I was driving home and was thinking about how weird it is that you’re such a grown up!’ I consider myself extremely lucky to be doing what I love everyday.”

As far as the future is concerned for Lancaster and her Yellow Button, it’s nothing but blue skies ahead, and perhaps a few other tones. “I like natural fabrics and colors. I love effortless style…you know, looking fabulous without looking like you’re trying.”

Perhaps the same could be said about her business—she’s making it look easy. Then again, as the saying goes: If you love what you do, you’ll never work a day in your life.

Part of that passion includes a little time away from it all. For Lancaster, an escape to Colorado for some winter skiing and perhaps

See More at www.AroundHarrisonburg.com

[ 19 ]

a dip down into warmer temps, via Costa Rica, is likely in the cards to finish out 2010. As far as the shop goes, she insists that the holidays will only reveal to the public more of what they have become accustomed to in terms of up-todate trends and styles, as well as a few surprises.

“We’re getting tons of great items in for the holidays. We even have a small section with guys’ T-shirts, jeans, and TOMS (a hot new fabrictype shoe that has become popular for both its stylish form and its real-life function). We carry TOMS for both men and women. For every pair sold, they give a pair to a child in need.”

[ 20 ]

If you haven’t found your way downtown to The Yellow Button, you’re missing out on more than just refreshing fashion. Miranda Lancaster is not only living the dream, but she’s doing it with flair and style, and some of it might just rub off on you. If nothing else, you’ll get the chance to catch a glimpse of the future, as it grows comfortably and steadily in the present. And who knows, you might just walk away in a killer pair of boots.

For more information about The Yellow Button, visit: shopyellowbutton.com. -MC

Around Harrisonburg | Dec/Jan 2010/11

the

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Photos Courtesy of Wetsel Seed Inc

Harrisonburg’s City Exchange Building Preserving 100 years of history.

By Barbara Finnegan

Steeped in our region’s rich agricultural history, the old City Produce Exchange building in Harrisonburg sits at the convergence of Main and Liberty Streets, Black’s Run and the railroad tracks in the Harrisonburg Downtown Historic District. An old loading dock still runs the length of the building, and scores upon scores of windows, over three feet wide, line every level and all sides of the four-story building.

The building is constructed of 18-inch-thick brick walls and rests on a stone foundation laid on solid rock. In many ways, it tells the ongoing story of the city of Harrisonburg.

Initial construction of the City Produce Exchange began in 1911, followed by three additions in 1913, 1916 and 1922. The huge building was once a bustling center for trade in butter, eggs and poultry, which were carried by train throughout the eastern U.S. Floor space eventually totaled 50,000 square feet—well over an acre. It included three freight elevators, an ice plant,

[ 22 ]

cooler rooms and a private siding large enough for four rail cars. City Produce had a feeding capacity for over 60,000 chickens at one time, and in the early days of the poultry industry, it was the largest chicken-fattening and egg production enterprise of its kind in the U.S., and possibly in the world.

Gabriel Blosser, his brother, Emanuel, and Hershey H. Weaver established the business in 1908, when Gabriel was only 28 years old. During the company’s heyday, it operated branches in Elkton and Staunton. By the mid1940s, the produce industry had changed, and the owners began leasing portions of the enormous building to Harrisonburg businesses—including the Wetsel Seed Company—for storage and other uses. City Produce ceased operations in August, 1948.

Wetsel Seed Company got its start during the same year that City Produce Exchange began construction of its building— in 1911. By 1949, the seed company was bursting at the

seams at its West Market Street location in Harrisonburg.

Virginia’s role as a top U.S. orchard grass seed producer was growing and Wetsel Seed was one of the world’s primary sources for this type of seed. More space was critical to the future of the company. Earl Wetsel and City Produce co-owners Emanuel Blosser and Hershey Weaver struck a deal. According to an article in the Daily News Record dated September 14, 1949, Wetsel Seed Company purchased the entire building for an amount “in excess of $100,000.” At the time, the deal was considered the largest real estate transaction ever made in Harrisonburg.

The Wetsel Seed Company was one of the largest seed companies in the eastern U.S. at the time it purchased the building. The company planned to use the new space for seed cleaning with its existing equipment, and as they expanded, they would have plenty of space to install new equipment. Farmers who raised their own grain for seed

Around Harrisonburg | Dec/Jan 2010/11

depended on Wetsel to clean their seeds each season. But new techniques were on the horizon.

The seed industry, like the produce industry, was experiencing significant changes by the late 1940s. Many buyers wanted to purchase better-quality grains than they produced on their own farms. Some buyers required certified wheat, oats and barley. In order to keep up with changing seed processing expectations, the company needed modern equipment and a laboratory for testing seeds and grains for purity, germination and moisture content. The Exchange building could house all of Wetsel’s old and new operations, plus provide many thousands of square feet of storage space.

Their former location, on West Market Street, would be used as a garden center and a retail outlet for their famous seeds.

But, like the City Produce Exchange, Wetsel Seed experienced changes in its production processes over the years, and by the turn of the 21st century, began leasing portions of the building to other companies, including Rosetta Stone, which had outgrown its downtown office space. In 2005, Wetsel Seed sold the building to Andrew Forward and Barry Kelley.

The sale put in motion the most recent metamorphosis of the venerable old building— construction and renovation to create The Flats at the City Exchange. New owners Forward

and Kelley, and architect Tom Clayton of Frazier Associates in Staunton, worked closely with Virginia’s Department of Historic Resources to ensure that all construction met the guidelines required as a part of the Harrisonburg Downtown Historical District. For example, most of the windows were painstakingly refurbished and reused. For each window beyond repair, the owners requested permission from the state to install a new, matching window.

The effort was a labor of love for the owners, and Andrew Forward said the project could not have been completed without historic restoration tax credits.

The owners managed the ninemonth construction of the new flats, some of which have lofts.

“We reused old doors, beams and other existing features whenever possible,” said Forward. The partners decided to restore the original company name to the front of the building, and it now reads “City Produce Exchange Butter Eggs & Poultry Established 1908.”

Thoughtful architectural planning and refurbishing of many old materials have successfully preserved the structure’s sense of history and place. The project was completed in 2006, and The Flats at City Exchange now provide upscale living space that serves the rapidly growing demand by young professionals for housing in downtown Harrisonburg.

See More at www.AroundHarrisonburg.com

Forward and Kelley also oversaw restoration and construction for a restaurant and bar located in the ell at the north end of the main building. Occupied since October 2009 by The Local Chop and Grill House, dining space includes a covered outdoor patio area.

Valet parking at the restaurant makes it easy to come and go, and Executive Chef Ryan Zale creates unique dishes based on locally grown produce and meats—a modern-day connection to the agricultural history of the building. An array of regional brews and wines is available at The Local Bar, adjacent to the dining room and located in the former storage area of the City Produce Exchange.

The building’s tenants have changed throughout the years, but the old City Exchange remains a vibrant center for downtown Harrisonburg, and a place to live, relax and enjoy life with friends and family. So, when you pass through the thick wooden doors at The Local Chop and Grill House, remember that you’re walking into a century of regional history and a legacy we can pass on to coming generations.

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SIMPLE PLANNING:

How to get the most out of reduced time with your doctor Dr. Patrick Keefe The Shenandoah Clinic: Chronic Pain and Metabolic Solutions

It’s probably the most common complaint since country physicians stopped riding their horses to attend to a patient in the middle of the night: I just don’t have enough time with my doctor.

It’s no secret that doctors are on a tighter schedule these days (often through no fault of their own), which can often lead to reduced time with their patients.

But reduced time doesn’t have to mean reduced care. There are simple steps you can take to increase the productivity of each visit.

to do is ‘shoot from the hip.’ Take time beforehand to write down your symptoms, when you notice them, and how they affect your life. Write down the three or four most important questions you would like answered before leaving the doctor’s office.

you suffered 20 years ago, by all means tell him/her. But that doesn’t mean your doctor needs to know the name of the person who tackled you, the final score of the game, or your team’s record that year. It’s not that doctors are uninterested in their patients, but remember that they are there to do a job, and your stories are taking away valuable time they could be using to diagnose your condition.

1.

2.

3.

Plan your visit.

Taking care of your health is more important than building a house, buying a car, or deciding where to go on vacation, but it’s probably the only one on this list that you don’t plan for. When you go see a doctor, the last thing you want [ 24 ]

Stick to the point at hand.

All too often, patients walk in to an appointment with the doctor and begin elaborating with facts that don’t directly relate to the problem. If you think your pain may be related to a football injury

Give feedback.

Despite the years and years of initial schooling and the hundreds of hours of continuing education, I can guarantee there is one skill your doctor has never learned, and that’s how to read minds. Communication Around Harrisonburg | Dec/Jan 2010/11

is a two-way street, and many miscommunications or unpleasant experiences could have been avoided had you just made your doctor aware of your feelings.

If you believe a medication or treatment isn’t helping, politely tell them. If there has been a problem with their staff, let them know. Doctors, by nature, are caring individuals and your satisfaction means a great deal to them.

4.

Try the new doctor in town.

If you feel like you are following all the above suggestions and still not getting enough face to face time, then consider finding a doctor who is just beginning their practice. Remember that the busy doctors are busy for a reason; they’ve built a reputation over years of consistent, good results. But that doesn’t mean a doctor with less experience is less qualified. New doctors are well versed in the newest treatments and techniques. They may even have a little more time to spend with you—just don’t be surprised if, before long, they too are crunched for time.

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Massanutten Resort

For All Seasons and All Reasons - By Debra Cornwell

We were looking for a fun, relaxing, casual getaway—not too far away, not too expensive, and with an assortment of activities and dining options. The push pin landed at Massanutten Resort in McGaheysville, Va.—about 12 miles west of Interstate 81 at Harrisonburg. It had been years since my husband and I were there—both of us visited Massanutten in our youth. My, how some things have changed, and all for the better!

After the familiar windy climb up Resort Drive, soaking in the autumn splendor, we arrived at the Woodstone Check-In

Building—gateway to the Woodstone Recreation Center and the Woodstone Meadows Condominiums. A glass interior wall in the lobby revealed the heated, aquatic delights on the lower level. The check-in personnel were friendly and knowledgeable, and a well-staffed concierge desk figured prominently in the entrance hall for more detailed itinerary planning.

While perusing the activity booklet, I wondered if residents in the Harrisonburg area fully exploit the recreational opportunities at Massanutten, or is it like a case of living near Disney World or Las Vegas? Residents only go there

See More at www.AroundHarrisonburg.com

when out-of-town guests arrive— seeking adventure. Seasonal passes for a variety of activities would surly entertain even the most curmudgeonly teenager, and would make “a most awesome stocking stuffer, dude.” Skiing, snowboarding, snow tubing, FlowRider surfing, zip line, go-karts, horseback riding, hiking, golf, tennis, and, yes, a whole indoor/outdoor waterpark are just some of the offerings at Massanutten. It’s family bonding time and the kidsters won’t even know it!

Our spacious suite of condominiums at the end of Redstone Drive were nestled

[ 27 ]

comfortably within a brand new building. Located on the first floor, the door that opens from the main hallway revealed a small foyer with two more doors—one to a smaller one-bedroom unit, the other to a larger one-bedroom unit. The views from all the windows and decks overlook the fifth hole of the Woodstone Meadows Golf Course, which is bordered by a creek and a dense woodland. If condos aren’t your thing, hotel rooms are available.

There is an electric fireplace in each unit, as well as two LG flatscreen televisions—one over the living area fireplace and one in the bedroom. There’s an attractive and functional kitchen with linens, plates, glasses and cutlery, and a very lovely decor with comfortable furnishings—something in the “new traditional” range with a modern and relaxing color palette.

The huge, corner, jetted tub in the large unit’s bedroom would be welcome after a day of skiing, or just because it’s there—a good enough reason for me.

In a flash, suitcases were emptied, bathing suits were on, and we were off to the waterpark. The indoor portion of Massanutten WaterPark is always 84 degrees F. Aside from water adventures, the building houses a candy confectionary, a huge arcade, shopping and dining.

When you check in at the lowest level of the attraction, you are assigned lockers, but don’t forget to bring your towel. We forgot, though we easily coped. My husband and son headed straight for the body slides. Starting at thirty-nine feet high, the slides provide 250 feet of slipping and sliding fun. I, on the other hand, spent countless lazy laps on the Blue Ridge Rapids— going round and round with my [ 28 ]

Around Harrisonburg | Dec/Jan 2010/11

floatie, strategizing on how to avoid getting wet by the sprays, cannons and dumping bucket. We all soaked in the Shenandoah Hot Springs, a hot tub the size of a swimming pool that connects to the outdoor waterpark, in season. My husband had a blast on the FlowRider— the first and largest FlowRider in Virginia. Boy and board were separated quickly on the first try, but he got it on the next try and was soon “hanging ten” in The Pipeline, much to his delight.

The Massanutten website makes the lofty claim that menu selections at the Fareways Restaurant and Lounge are prepared “without a flaw” by Executive Chef Michael Ritenour. Remarkably, dinner lived up to that standard. I chose the special: filet mignon with jumbo lump crabmeat and sautéed spinach, all in a pool of port wine and bourbon reduction. The special was served with roasted red potatoes. Since I love spinach, I wouldn’t object to a fork full without crabmeat. Can you imagine that the large chunks of crabmeat were so plentiful that I couldn’t get a fork of spinach without spearing crab meat? What a “problem” to have! The large filet was grilled to a perfect medium (melt-inyour-mouth tender). My husband chose pan-fried trout topped with an interesting combination of hot peppers and honeydew. He didn’t share, and his plate was clean. The little one was so tired from the waterpark, he fell asleep in the booth. Although we had reservations, and there wasn’t a wait, the restaurant was full and had an animated buzz.

Tranquil and serene, The Spa at Massanutten offers many ways to pamper and de-stress. The next morning, I booked a one-hour See More at www.AroundHarrisonburg.com

[ 29 ]

Swedish massage with Myranda. It only took about five minutes to get to the deep breath of relaxation— the signal to a masseuse that deep relaxation is achieved. Some people are so stressed, it can take several sessions before they reach true relaxation. The staff at the Spa are professionals in whatever treatment you choose: massage, body treatments, skin care and nail care. I was impressed that the entire staff had such an expression of peace and welcoming.

The building itself is only about a year old, and has a retail area of tempting salon products.

activities. Cancellation policies vary and since many activities are physical in nature, many have rules and procedures.

Now that we’ve rediscovered Massanutten, we’ll be back. It’s a great place to forget about the stresses of daily life and simply

catch your breath. We could all use a little more of that.

For more information, visit www.massresort.com or like Massanutten Resort on Facebook.

- DC

It’s clear that Massanutten takes on distinct personalities with each season, and each season has a vast array of activities and offerings.

It’s best to plan ahead by spending some time on the website or on the phone with the concierge. By booking your recreation in advance, you guarantee your spot in those

[ 30 ]

Around Harrisonburg | Dec/Jan 2010/11

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Top Ten

Outrageous Comic Book Advertisements You can tell I’m a big fan of comics. In today’s comic books, you don’t see the advertisements you used to—no ads with outrageous promises to be taller or more muscular; no advertisements to own a nuclear sub or army tank. But if you explore some of the older comic books, you’ll see a treasure trove of sneaky ads, over-promises, and outright lies. We’ve tried to bring you the worst of the bunch. Here are ten of the most outrageous comic book advertisements ever. Read on, true believer!

10. Sea Monkeys

9. Amazing X-Ray Specs

A bowl full of happiness: How many of us were suckered into purchasing these aquatic miracles of life? An entire humanoid-looking family of pets for our amusement. This was great and surely the pictures would never lie. Heck, they might even be able to speak. After all, they have mouths and sparkling white teeth, and look at the size of the shadows in the fish bowl—they’re enormous! (I do like the way the father has his tail strategically placed over his crotch). The Truth: They were just above microscopic size and certainly didn’t look anything like a human or a mermaid. They were usually dead within a week. Next time, buy a gold fish.

A Hilarious Optical Illusion: Well, the ads all have the word “illusion” written in bold, so we were only fooling ourselves if we believed the x-ray glasses would actually work. Did it not occur to us that doctors would be wearing these x-ray specs if they could see through things? Well, I guess doctors didn’t read comics, so they just didn’t know about this medical marvel.

The Truth: You paid for glasses that made things look blurry, which gave the “illusion” of seeing through objects. Your only hope was to pawn these disappointing specs on the next sucker. Too bad you couldn’t see through the scam.

8. How to Hypnotize—Hypno-Coin

Impose will over someone: Sure, impose your will by learning these amazing hypnotic techniques. You get 24 photographs to show you how, and if the techniques are beyond you (although it states anyone can follow it), you can order from the inset advertisement and get the Hypno-Coin. How the heck do you spin it and why turn your victim into a zombie?

The Truth: While trying to hypnotize your friends, you either look like an idiot as nothing happens or they fake being hypnotized and embarrass you while ignoring your commands for world domination.

7. Charles Atlas

The insult that made a man out of Mac: The best part of this comic book advertisement is the fifth panel, as they show the passage of time with a simplistic “Later.” How much later? One day, one month, or one year?

They don’t say, and if you follow the logic of the comic, it looks like later that same summer, so it must only be a few weeks at most. Good to know that violence IS the answer, Mac. Thanks, Charles Atlas!

The Truth: You received a big rubber band and got fed up after a few days of pulling rubber. Then, you start a company called Microsoft and the rest is history.

6. Automatic Firing

Tripod Machine Gun

Develops Deadly Target Skill: Nothing like preparing our youth early for their days of protecting the country. The weapon is magazine fed and swivels in all directions—so once you kill all of your enemies, you can turn it against your fellow soldiers. Friendly fire never felt so right. And all this imaginary killing is yours for $1.98! The Truth: When it worked, it shot pellets and could probably break the skin and cause a very nasty infection.

5. Build Your Own Apollo Lunar Module

You get all this for just one dime: The real beauty of this was that you actually mailed the dime in the safety coin holder included (do not tape or seal), after which you received, not one, but two lunar astronauts in FULL space gear. Good to know your toy astronauts will not be braving fake space without full space gear. The Truth: It was just a scale model and you would only be traveling to space in your dreams, but you did get a trial membership at the Science Program, whatever that was. And why was it a trial?

4. Grow Man Grow—Be Taller Height gain guaranteed: If you are worried about being short, act NOW! It actually says: “Tall up instantly.” How do you tall up? If you look at the picture it would also leave you to believe you get pumped up too. Pump up instantly? Your new height secrets will be rushed to you in a PLAIN WRAPPER. This sounds insidious, but gaining three inches is worth the possible rip-off.

The Truth: At best, you were sent a pair of shoe lifts; at worst, you were sent advice like: “Stand up straighter.” Either way, you weren’t going to be any taller. And no, gaining three inches was not meant for your, well, you know.

3. Live Miniature Dog at No Cost

Please give me a home at no cost: Paris Hilton must have read this ad to get her tea cup dog, poodle, or whatever it is. They give you good advice and say you can keep it in a box and enjoy teaching it tricks—like “play dead,” because keeping your dog in a box will surely suck the life out of it. But hurry, they only have a limited supply of miniature dogs. Imagine the storage facilities. The Truth: You could get a dog (and some ads offered a monkey) if you could round up 20 of your friends and order hand-colored enlargements of photos sent in to Dean Studios, the ad’s sponsor. I’m betting not many people could sucker 20 other people to pay for this rip-off, but I assume a few did. Getting the mutant dog, or the halfdead monkey, must have been quite a reality check.

2. 200 World War II Soldiers

Two armies: The Americans – The Germans: Okay, I certainly didn’t believe I would be getting real soldiers in the mail, but I fully expected to receive unbreakable plastic army men. I assumed I was getting some space-age plastic that would resist all efforts to destroy these men.

The Truth: These plastic army men met their demise with frightening ease. Of course, they melted effortlessly and I can forgive that, but a few days after receiving them, it looked like war had indeed been hell.

Many were missing legs, arms, and even heads, but they continued to fight on— brave soldiers that they were.

1. Nuclear Sub / Army Tank

Fires Rockets & Torpedoes: With that one statement, all bets are off.

This submarine MUST work—I don’t care how it was powered. You could power it with a nuclear reactor, or rubber bands, but I fully expected it to submerge and fire freakin’ torpedoes. Is that too much to ask? And when I read I’m getting a real mobile tank, I fully expected to be crushing the neighborhood bully under my metal machine of death (the promise of a real, working, electronically-lit control panel only added to the realism).

The Truth: Each item is really just a weak cardboard cut-out you put together—and nothing worked. No rockets or torpedoes from your sub, and your tank could be trampled by a pack of ill-tempered kittens.

Lesson learned; you can’t get instruments of war for under seven dollars.

Bringing Home the Bacon (or Venison) - By Barbara Finnegan

Until my family moved to the Shenandoah Valley, we were major-city suburban types. Paved roads, sidewalks everywhere, gutters, and trash and snow removal were just some of the amenities we expected without really paying attention to them. But my grandparents lived “in the country,” so I felt pretty knowledgeable about rural life.

Not long after our move, I was in conversation with a coworker, talking about the upcoming hunting season. She told me her husband loved to hunt, but they had a freezer full of venison that she didn’t want any more. “If he gets a deer this season, do you want it?” she asked.

“That would be great,” I answered enthusiastically. My tone was smooth and casual, but I thought to myself, “Yes! [ 34 ]

Free meat!” Feeling shrewd and thrifty, I pictured stacks of labeled and neatly wrapped meat in our freezer—and significant savings to our always-stretched grocery budget.

The weeks passed, and the conversation was forgotten, when I received a call at home one crisp fall day. The hunter had bagged a young buck, and it was hanging in a local barn.

We could pick it up in a couple of days.

Hanging in a barn! Pick it up!

The whole thing?

And not only that, but at the end of the call, my friend added, “He’d like to keep the head, so you can just bring that back for him.”

Indeed. I thanked her calmly and hung up the phone before

the panic set in.

“Okay, we can do this,” I told myself. Surely our ancestors had done this many times.

Not to worry. So, knowing how important it is to delegate to avoid becoming overwhelmed, I asked my husband to retrieve the deer from the barn.

He brought it home in the hatchback of our small car.

Our children gathered ‘round the back of the car and peered at the carcass through the glass. “I think it’s alive, I saw it move,” said one son. “Why are its eyes open—can it see us?” said another. Putting on my cloak of parental calm and assurance, I told them, no, it was not alive, and, no, it couldn’t see us. And, for good measure, I told them we were getting our meat just like hunters did in the olden days.

They weren’t convinced.

Around Harrisonburg | Dec/Jan 2010/11

The next morning, with our deer still in the hatchback and still dead, it was my turn to ante up. I drove to a butcher shop out in the countryside and parked outside the main building. Resolute and strong, I approached the counter. I really did know these country ways, after all! After ascertaining the legality of the kill, the man behind the counter said, “So how would you like it cut?”

Ummm. How would I like it cut?

“Well, I’d like mostly ground, in one-pound packages,” I said tentatively.

“You want the hams butterflied?” he said. “Course, it’s up to you.”

healthy, low-fat meat, too. I turned to leave and the man said, “The head is out in the shed.” Oh, yeah, the head.

Gross.

“Look, would you mind putting it in a bag and taking it out to my car for me?” I asked, hoping my pleading glance would soften his heart. It worked. I didn’t have to look at the disembodied head, which I delivered forthwith to the hunter. These rural life things take time. Now I’m trained and ready for that kind of thing.

The venison was fantastic. For months, my family never knew whether I was serving ground venison, ground beef, ground

turkey or any combination thereof. We played “guess what meat this is” around the dinner table. The butterflied ham steaks were delectable—a culinary delight.

This event took place many years ago, and this former city girl has made the central Shenandoah Valley her home for over 20 years now. I don’t miss suburban living one tiny bit. In my book, living here beats suburban living by a coon’s age, whatever that is.

So if you know any hunters without freezer space for meat—just tell them to give me a holler.

Butterflied hams? Was that like bacon with wings or something? Busted! Seconds passed, and I knew I had to ‘fess up. “Okay,” I said humbly, “I really don’t know what I’m doing. If that’s what most people get, then that’s what I want—butterflied hams and the rest ground.” He kindly kept his thoughts to himself and wrote up the order.

“And, oh,” I added, “the hunter wants you to save the head.” He nodded his acknowledgement without flinching.

Mission accomplished! All that remained of my new adventure in rural living was picking up the meat. When I returned, I received neatly wrapped and labeled packages of meat, flash-frozen and ready for my freezer. As I wrote the check, I mentally calculated how much I was paying per pound. Not bad, I thought—and for such See More at www.AroundHarrisonburg.com

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Wellness Spa 1966 Evelyn Byrd Ave Harrisonburg, VA 22801

540.434.8892 www.harrisonburgmassage.com

Nail Care

Massage Therapy

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Hydrotherapy

Reflexology

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SHEPHERDSTOWN, WEST VIRGINIA

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Body Treatments

REVITALIZE

Wellness Is Not a Luxury

Local spa owner seeks to help clients balance mind, body, and soul.

- By Colleen Dixon Walking in the door of The Healing Touch Wellness Spa, I immediately got the impression that I was there to relax. Everything about the facility seems purposely designed to create a serene ambiance that leaves the stress and cares of the day behind: restful colors of muted brown and green; water cascading down a pebbled wall; refreshing tea; dimmed lights; and soft music with no loud sounds.

Hear the word ‘spa’ and what comes to mind? A pricey luxury?

Something only saved for special occasions? Those were my notions about what a spa was, until my first visit to The Healing Touch. With a small investment of time and money,

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patrons can relax their minds, rejuvenate their bodies, and revitalize their souls—the mission of Healing Touch.

Owner Kim Melkersen stresses the importance of balancing the entire person with their services. “The medical and holistic communities agree that carving out time in one’s life for relaxation is a must in our stress-crazed society, in order to maintain a healthy immune system and help prevent disease,” she maintains. “The therapeutic benefits of spa services are still undervalued, and typically considered luxury spending.”

Most of the Spa’s clients are regular

[ 37 ]

patrons of the experience. They originally come to the Spa seeking particular services, like massage therapy or facials. Melkersen believes those clients continue to visit because of the Spa’s exceptional customer service and hospitable staff, as well as great technique. First-time clients tend to learn about the Spa by receiving a gift certificate or by wordof-mouth recommendations.

The friendly staff immediately made me feel comfortable, including the offer of a soothing cup of tea while I waited for my pampering session. Melkersen went over my health history and asked about particular problems I was dealing with. Gathering this info helps the therapist customize an experience for a client. Like many in today’s fastpaced world, I struggle with stress and tension, which tend to build up in a few areas of my body over time. Melkersen recommended their Signature Massage, a combination of therapeutic touch, light stretching, and warm compresses—including aromatherapy. She explained that services are customized for each individual’s needs in order to provide the ultimate in therapeutic benefits and relaxation. Each treatment is structured to reflect the Spa’s clinical expertise and designed to relax, rejuvenate, and revitalize.

Melkersen has been a Certified Massage Therapist since 2003. A native of Upstate New York, she initially came to Virginia while serving in the U.S. Navy. After leaving the Navy, she worked as a defense contractor for several years, but realized that she was looking for a career in the health field. “I was familiar with the benefits of massage; as a child, my mother first introduced the therapy to me as a way to help relieve pain and stress.

The great impact that massage had

[ 38 ]

Around Harrisonburg | Dec/Jan 2010/11

on my childhood and adolescent years is ultimately what led me later to reconnect with this wonderful modality and it soon became not only a career, but also my life’s work.”

Melkersen attended the CayceReilly School of Massotherapy, where she learned about the concepts of alternative medicine and natural healing. Working out of a chiropractor’s office gave her experience in working with patients suffering from chronic pain. She has worked with athletes, accident victims, expectant mothers, children, and the elderly. She believes that all of these experiences helped her to understand the importance of looking at the entire person, as well as focusing on specific areas of pain.

and I actually went to sleep during the treatment. After initially feeling relaxed and sleepy, I left the Spa feeling more energetic than I had in a long time. Given the success the Spa therapists have had helping patients deal with chronic ailments and stress, Melkersen believes many clients view regular treatments as a necessity.

“As our clients realize these benefits, it often leads to increased body awareness, resulting in the desire and motivation to make other healthy lifestyle changes.”

For more information, visit: www. harrisonburgmassage.com or call 540.434.8892.

“I specialize in alleviating long-term pain and discomfort,” she conveys.

“I founded The Healing Touch to address these types of issues, and since opening in our new location in January of 2009, we have added other equally important services and amenities, including holistic skincare, natural nail care, Reiki, and customized nutritional supplements.”

Melkersen plans to add other wellness components to the Spa’s offerings in 2011, like nutrition, weight loss, and detox. She wants to transition the Spa to help patients develop a wellness journey to deal with diseases such as diabetes, fibromyalgia, and Candida. Partnering with other health professionals, like medical doctors, chiropractors, and nutritionists means the Spa can steer clients to the resources that will best help them. In sum, she believes the planned wellness components bring a little bit more than a typical spa.

I can truly say that my experience was not only relaxing but also rejuvenating and revitalizing. The tension headache melted away,

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[ 39 ]

Take the Time to Lose Yourself at The Inn at Lost River - by Claire Gibson

[ 40 ]

Around Harrisonburg | Dec/Jan 2010/11

Completely exhausted from our wedding festivities the night before, my new husband and I headed out early on Sunday morning, Memorial Day weekend.

Destination: Lost City, West Virginia. If you’ve never heard of such a place, it is for good reason.

With a population of 334 at last count, and a location nestled in the lush green Lost River valley, this place is pretty easy to miss. But would you want to miss it? After the weekend we spent there, my vote is a resounding: No! At the end of a pleasant hour-anda-half drive, enhanced by rolling green countryside and twisting country roads, we arrived at the Inn at Lost River; a postcardperfect scene of tranquility. And tranquility is exactly what we were seeking after the events of the week prior. The weariness that ensues after a long-planned major life event calls for some serious rest and digestion of all that has occurred. We knew as soon as we parked the car that we had come to the perfect place. Owners, Ted and Toni Harvey, greeted us with warm smiles and, instantly, we felt at home.

The Inn was opened as a bed and breakfast from 1997 to 2001, but closed for five years. The Harveys reopened it in 2006/2007 and have been at the helm for four years. The establishment is named after a meandering river that disappears into a cavern—which is then renamed the Cacapon River when it emerges three miles later.

This gem of a retreat is perfect for a brief escape. Cell phone service is non-existent, the rooms and cottages are unadorned by

televisions, and the only request made of you will be to simply relax—an urge difficult to resist.

With our first opportunity, we took a brief nap, and awoke feeling revived and ready to explore our new surroundings.

The main house of the Inn was built in the late 1800s, a testament to Southern charm and the elegant grace of an aged farmhouse. It has been restored to a roomy and inviting layout, beset by the ambience of simple luxury.

Containing three guestrooms, each with a private bath, it is also the meeting place for any guests who care to mingle with each other.

There are several opportunities to do so—wine and cheese are served daily at 4:30 p.m. and a hearty three-course breakfast is served (also daily) between 8-9 a.m. A large gathering room is suited to enjoying the morning sun, and across from it there is a media room with a flat-screen television and a selection of magazines for anyone who may need to keep up with the latest score or breaking news. My husband and I elected to do just that. He updated himself on the PGA tour and I flipped through a cooking magazine, assuredly convincing myself that I would someday cook an elaborate fourcourse Italian meal. A girl can dream, can’t she?

Sufficiently updated on the connected world, we ventured outside. The two guest cottages— the Springhouse and the Smokehouse (just behind the main house)—are quaint, cool havens of solitude. We stayed in the Springhouse, which comes equipped with its very own rustic screened-in porch. It also boasted

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[ 41 ]

a rocker and some champagne, courtesy of Ted and Toni, in honor of our recent promise to each other. The Smokehouse is the original structure, once used for smoking and preserving meats.

Further back is the Summerhouse, a screened-in refuge where one can catch a breeze, read a book, or just ponder life. Behind it, the cheery gurgle of Mill Gap Run can be heard, but its view is nearly obstructed by a blanket of foliage and trees. Continuing to explore, we encountered the real fun of Lost River—the wildlife. We made happy acquaintance with two very shorn sheep, three extremely amiable donkeys, a happy-golucky yellow lab, and Henrietta, one very busy guinea hen. As if the Inn wasn’t already pleasing enough, these characters added just the tiniest bit of spice.

The general store was our next stop, and it is actually where we began our day earlier. This is where we met Ted and refreshed ourselves with some delicious ice cream before being escorted to our quarters. The Lost River General Store dates back to approximately 1898 and, to this day, serves as a small oasis on a long stretch of Rt. 259. It once served as the quintessential general store, serving up the necessities of daily living for the locals. Everything from caskets to food staples could be obtained here. The first gasoline pump in the entire valley was installed in front, and now the building is on the National Register of Historic Places. Today, there is an array of goods to be found—no caskets, but a hefty offering of wines, various soaps, [ 42 ]

household ornaments, and West Virginia memorabilia. Browsing here may just have you reaching for your wallet. If you’re hungry, a delightful selection of sandwiches and salads are offered, and of course, don’t forget to top off with ice cream!

Now, let’s not forget the meals.

The General Store is an excellent choice for lunch and lighter fare, but when the dinner hour arrives and the store closes, it’s time to take a little drive. The options are not endless in this tiny area, but the Lost River Grill is about a halfmile away and serves fresh and tasty comfort food. We sampled the pork chop with all the fixins’ and the penne in a savory walnut basil pesto, and departed feeling stuffed and happy.

After this giant adventure of a weekend, we headed back to our cottage at the Inn and called it a night, nodding off to the evening music of the countryside. I truly could not imagine a better way to spend a get-away weekend. After such a hectic pace, we were able to simply enjoy each other in a place marked by charm and superb hospitality. The nightly rates are easy on the finances and you probably will not need a vacation to recover from your vacation!

To learn more, check out www.innatlostriver.com or call 304-897-7000 and Ted or Toni will be delighted to answer your questions and invite you for a visit.

If in the area, drop by and poke around the general store. Stay an hour or stay the weekend—you may just lose yourself in Lost River!

Around Harrisonburg | Dec/Jan 2010/11

Local Chop House | Harrisonburg, VA

Sustainability, in Every Sense of the Word LOCAL Chop and Grill House offers fine, fresh food in a comfortable setting.

- By Isaac Sweeney How majestic a wall can be. It’s the thing that first catches my eye in LOCAL Chop and Grill House, located in the historic City Produce Exchange building on Liberty Street in Harrisonburg. I walk in the front door and there’s that wall—reds of varying shades, a texture visibly rough. It is subtle and intimate, but still vibrant, like a fire-lit hearth on quiet wintery evening, or a line in a Robert Frost poem. It’s comfort the instant I walk in; the kind of comfort that makes people want to stay a while.

The originators of LOCAL Chop and Grill House, which celebrated one year on October 8th, were intelligent enough to utilize the wall and decorate the restaurant accordingly, with a quiet energy. “The bones of the building are beautiful,” says Amanda Zale, the general manager who helped Owner Craig Moore decorate the space. Moore is proud of the foyer, with its intimate lighting and immediate welcoming experience. Glance up in the foyer to see an antique, dark-wood door, which seems to be hanging like art. Really, it’s not the door that was added, but the floor that was removed.

The door is a relic, and a metaphor for the approach to LOCAL Chop and Grill House’s décor—keep the good things, the historic things, like the rustic beauty of a wall, and use that as inspiration for the rest.

Follow the bucolic, brick wall to the downstairs dining room and pass by roughhewn wood and an impressive wine rack, all separating diners and enclosing them in intimate settings. Upstairs, more dining See More at www.AroundHarrisonburg.com

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tables, and along the magnificent wall, dazzling photographs of the area farms that provide food to the restaurant.

The wall accents the photographs—colorful and energetic farm photos against dim brick.

The contrast adds to the active, yet comfortable dining atmosphere.

The attention to the specific details of the décor—all at once vibrant, intimate, historic—is only a start. This is a restaurant, so the food matters. Moore’s concept for the restaurant was all about the food. “Haven’t you ever gone to a restaurant,” he says, “and thought, ‘Wouldn’t it be nice to have this steak, but prepared this way?’” With his extensive history in the area—he started Calhoun’s in 1983 and Joshua Wilton House Inn and Restaurant in 1988—and with his background as a chef, Moore thought it would be nice if a restaurant offered patrons a choice of an entrée (tuna or filet mignon, for example), then a choice for preparation (house rub or garden rub), then a choice for sauce (sweet, savory, or spicy).

It’s a unique concept that fulfills a particular niche, he says.

Through word-of-mouth, he found Ryan and Amanda Zale, Chef and General Manager, respectively. Ryan graduated from culinary school in 1998 and has worked at a number of restaurants—most notably, The Inn at Little Washington in Washington, Va. Amanda has been a server and bartender, as well as a catering director and bar manager. She is also a mixologist and is responsible for crafting drinks that often utilize local fruit juices. Ryan and Amanda are married, but they

[ 44 ]

each bring their own expertise to the restaurant—Ryan, of course, in the kitchen, and Amanda everywhere else. After initial talks with the Zales, Moore decided they were the right fit to get this restaurant off the ground. One of the things Moore is most proud of with LOCAL Chop and Grill House is the staff. “You build a team,” he says, “and you’re only as good as the team.” It wasn’t just Ryan and Moore working on the menu, for example, and it wasn’t just Amanda and Moore deciding on the photographs for the walls. It was everyone, from Sous Chef Jared Adams, to the wait staff, to the bartenders—they have all helped the restaurant grow into a success in its first year—by working hard, by adding their opinions, and by offering their ideas.

The staff members have “all bought into the philosophy” of the business, Moore says, which is a philosophy centered on sustainability, in every sense of the word.

LOCAL Chop and Grill House uses organic and/or recycled products, from the bar napkins, to the menus, to the organic cotton of the wait staff aprons. As their name suggests, they work with area farms.

According to the restaurant’s website, they “work with community food producers to support organic, sustainable, local farms, and put the finest, freshest foods on the table for you.” Beyond the sustainability in the product choices is an investment in the sustainability of the local economy.

The restaurant’s vision statement says, “A percent of all of our sales will go back into the community through local non-profits, United Way and other forms of outreach.

Our plan is to compliment local restaurants and work together with them to promote local and regional produce, meats and other products, and to consider the impact that our business practices and choices will have on the environment. These results will give our efforts a sense of purpose and meaning beyond our basic financial goals.”

This team effort, focused on quality and sustainability, has paid off in the food, the soul of any restaurant. Moore and his staff strive for the finest ingredients—“the best we can in everything,” Ryan says. The beef is the best available; the seafood is the freshest possible; the free-range poultry is the highest quality. Amanda calls the food “well-crafted … thoughtful … familiar.” My wife and I visited on a Thursday evening, where we were greeted, seated, and welcomed warmly by our server, Betsy.

We started with an appetizer sample of LOCAL Lamb Meatballs, Seared Scallops, and Arancini de Riso. Though all were spectacular, we decided the Arancini de

Around Harrisonburg | Dec/Jan 2010/11

Riso was the biggest hit of the bunch. It is a white truffle risotto ball with lemon confit and basil aioli. It’s the kind of comforting delicacy that I can see myself eating forever.

For my entrée, I ordered a Ribeye with the House Rub, a blend of sea salt, cracked black pepper, smoked paprika, and cumin.

For my sauce, I indulged in Chipotle Aioli—a smoky and spicy mayonnaise.

My wife ordered the Filet Mignon with the Garden Rub, made of parsley, chives, thyme, orange and lemon zest. Her sauce was Horseradish Crème Fraiche. The Ribeye was moist and meaty. The Filet was cut-with-a-fork tender. The rubs added just the right amount of spice to enhance the natural flavor of the beef. The sauces, both from the spicy menu, were delicate, with a subtle kick.

Our entrées came with two sides each. With mine, I chose the Duck Fat Fries. She had Yukon Gold Potato Puree with Chive Crème Fraiche. We both had the side special, Broccoli Au Gratin. The Duck Fat Fries, with the house dipping sauce, were crisp and full of flavor. My wife says the potato puree was the best she’s ever had. The broccoli, in a cheese sauce with bread crumbs, was a refreshing addition.

The food was plentiful and expertly prepared. We were so impressed that we decided to share a dessert—Seasonal Fruit Crisp, seasoned pears, and apples in a handmade pastry, crafted by Pastry Chef Elizabeth Stover. Salted caramel ice cream topped this scrumptious dish. I mentioned to Betsy my love of black pepper and ice cream, and she was nice enough to find a sample of the unique Black Pepper Ice Cream, which I have decided might be the perfect food. The dining experience is chic and comfortable, like the wall and the décor; we had a candle and flowers, and we sat upstairs next to rough-wood columns, with a clear view of the lively farm photographs.

The LOCAL Bar provides an alternative to the dining area. From the foyer, follow the brick wall to the bar, in the opposite direction of the dining room. One of the most noticeable aspects is artist Sergio Lazo’s electric paintings of guitars, accented by new recessed lighting. Moore and Amanda say the paintings were chosen because they are bright, energetic, colorful, and they convey movement.

They fit elegantly into the bar, which also contains plush stools, flat-panel televisions, and a fireplace in one corner. The room is lively, with well-lit dartboards and chalk

announcements of live music and drink specials. It’s personal enough to have a drink with a date and casual enough to catch a game with friends.

The products in the bar are noteworthy. Of course, it is a full bar, with endless drink combinations—and I mentioned Amanda’s mixology. Beyond that, the eighteen draft lines make mid-Atlantic beers and other popular micro-brews available on tap. Eighteen different wines are available by the glass, as well.

While the drinks are available in both the bar and dining area, the bar does have its own food menu, with an array of burgers and sandwiches, like the Bison Burger or the BBQ Pulled Duck, along with other entrees, like LOCAL Fried Chicken or Fish Tacos.

The food, the drinks, the atmosphere, the attention to detail, the big, beautiful wall—they all serve to give the customer “the best experience they are looking for,” says Amanda, whether it be a celebration, a business meeting, or just a night out with friends. My wife and I will never forget our exceptional food; it was that good. But we will also never forget the precious thing that we don’t even know eludes us sometimes—quality time together.

LOCAL Chop and Grill House and the LOCAL Bar are open Tuesday through Saturday.

The LOCAL Bar opens at 4 p.m. and the dining room of LOCAL Chop and Grill House opens at 5 p.m.

Visit their website, www. localchops.com, or their Facebook page, http:// www.facebook.com/ localchops, for more information.

To make a reservation, call 540-801-0505.

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[ 45 ]

The Harrisonburg-Rockingham Chamber of Commerce

Your one-stop for: • Community information • Maps and brochures • Business connections • News and events • And More!

Lead | Advocate | Promote | Network Visit us at 800 Country Club Road Harrisonburg VA 22802

or at www.hrchamber.org

The

unKnown Eater Exploring Things to Do & Places to Go Around Harrisonburg

The Artful Dodger Harrisonburg’s Most Stylish Staple A good Unknown Eater review is not always about a plate-by-plate palate analysis of cuisine. Sometime it’s good to sit back and let your guests do the talking—letting the conversation flow organically without a tasting agenda. As always, it’s natural to talk about what you are eating, particularly if the venue or cuisine is new or different from your usual fare.

My guests were full of observations and commentary about our lunch at The Artful Dodger Coffeehouse & Cocktail Lounge. This was my first time at The Artful Dodger (I know, that’s unthinkable). After all, The Dodger has been a downtown institution for 18 years—though it’s a bit of a contrast to think of a place so hip, as an “institution.”

As a scene, I think The Artful Dodger is smart, kitchy and comfy.

At night, comfy turns to crankup-the-fun. Regarding food, The Dodger offers up popular meals based on a clever menu. What I really wanted to find out is how one place can be everything to everybody, or something close to it. Is it a nightclub, a restaurant or something else? Fortunately, a few casual, and hopefully

unnoticed, questions to the staff and management, during our meal, revealed some of the magic.

We didn’t sit outside, but the streetside dining looked like an enjoyable place to see and be seen while having a meal. Once inside, we received a genuine greeting.

Selecting a “living room area,” we soaked in the décor from a vintage sofa and cocktail table. There’s a lot to look at—70 or 80 different sunburst clocks from the ‘60s and ‘70s—art, furniture and accessories (like vintage telephones), an abundance of interesting people and, of course, what’s not to love about a place with a disco ball?

When I asked the server to tell me a bit about The Dodger, she asked if I’d like to talk to the manager, Thom Metroka. Thom explained that The Dodger is open from wake up call to last call.

“Essentially we are a coffeehouse by day and a cocktail lounge by night. We welcome kids during the day—they love the atmosphere. We also have a great lunch crowd—lots of lawyers and downtown workers who need a quick turn time on a good meal at a good price. People

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[ 47 ]

also come in to see our monthly art displays. We are in such demand by artists that The Dodger is booked almost a year in advance. We do everything with a spin or a twist to make the experience different, special.”

The Dodger hosts Mega-tini Mondays, JMU Jazz night on Tuesdays, Game Night on Wednesdays, Salsa on Thursdays, DJ Dance Parties on Fridays and Saturdays and Service Industry Night on Sundays. Interspersed throughout the year are a steady stream of charitable fundraisers and after-parties.

Perusing the menu, I noticed Smashers. Thinking it might be sandwich ingredients mushed together with potatoes, I thought it best to ask. Turns out it is a sandwich—a sort of panini pita: two pieces of pita with a delectable array of ingredients pressed together and grilled. I selected the Steak’n Blue: roast beef, red onion, balsamic vinegar, mozzarella and bleu cheese. It was served with chips and an original coleslaw with cabbage, carrots, onion and a homemade dressing with no dairy

[ 48 ]

products and just a touch of honey.

Plentiful and delicious.

Next up was the Cuban sandwich, which was ordered by a very picky guest. He’s picky about bread. He’s picky about coffee. A mash up of his comments include: “A place can have all sorts of trendy gizmos and B.S., but if you can’t put good food on the plate, it’s worthless.”

Also: “A good sandwich starts with good bread.” Then there’s: “So many places mess up a perfectly good, classic cup of coffee. Come on, coffee?!” My guest loved the egg-battered sourdough bread, and was still talking about it days later. The Cuban consists of coffee marinated pork loin and ham, with melted Swiss cheese, house-made dill pickles, lettuce, tomato and Dijon mustard on the egg-battered sourdough. Wow, loads of flavor in true Cuban-cooking spirit.

Fabulous! He liked the coffee, too, which is high praise, indeed.

Our other diner, a member of the under-10 crowd, ordered a quesadilla—nothing too exotic—just chicken, cheddar and mozzarella. The tortilla was soft and fluffy, the chicken was

Around Harrisonburg | Dec/Jan 2010/11

ample and the cheese blend was quality and gooey-generous. The final word? Two thumbs up, and “Yummmm!”

Other notable menu selections included a Hot Brown special with a side of greens and drink. Say what!

It’s hard to find those outside of Kentucky. It’s a traditional Derby sandwich. The Dodger’s version is open-faced on sourdough topped with oven-roasted turkey, tomatoes, bacon and their own parmesan Mornay sauce, which is baked until golden brown. I once saw a Food Channel Throwdown episode with Bobby Flay challenging a Kentucky Hot Brown purveyor. My money would be on The Dodger.

There’s a Nuts & Berries salad with crunchy, toasted walnuts and almonds, sundried mixed berries, seasonal fresh berries, red onion, tomato and feta cheese on a bed of mixed greens—served with a house-made berry vinaigrette. Hamdango is a sandwich of hot ham, pineapple, smoked and melted gouda cheese, mixed greens and cranberry mayonnaise served on a croissant.

And if your numbers are conducive, one of your party could certainly ingest The Grexican—a Greekinspired quesadilla.

There you have it—ever-evolving, constantly changing, always welcoming and fun, consistently good—and at an affordable price.

My guest loved The Dodger so much that he put their number on his phone’s speed dial, so he can call 15 minutes out when he’s driving by Harrisonburg, to pick up a Cuban— curbside!

For even more interaction, visit www.artfuldodger.org, like them on Facebook as The Artful Dodger Coffeehouse & Cocktail Lounge or friend them on Facebook as Artful Dodger.

See More at www.AroundHarrisonburg.com

At a

Glance The Artful Dodger Old Court Square Harrisonburg, VA 540-432-1179

First Impression

 Service

 Food Quality/Taste

 Value for Money

 Overall Atmosphere



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Now Itâ&#x20AC;&#x2122;s Your Turn [ Recipes to Spice Up Your Life | International Desserts ]

Sopapillas

Directions

Ingredients rpose flour

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Tiramisu Ingredients 6 egg yolks

1 cup white sugar, divided 1 pound mascarpone cheese 6 egg whites, stiffly beaten 1/4 cup heavy cream 3 tbsp kirschwasser 1 1/4 cups strong brewed coffee, cold 25 ladyfingers 1 tbsp unsweetened cocoa powder

Directions

1. In a medium bowl beat together the egg yolks and 1/3 cup of sugar. Using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. Set aside.

2. Dissolve remaining 2/3 cup sugar in coffee. Quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. Place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. Spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.

3.Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

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Around Harrisonburg | Dec/Jan 2010/11

Castle Pudding

Ingredients

4 oz Bu tter 4 oz Ca stor Sug ar ( very sugar) fine 3 Eggs

Fruit Salad Ingredients

Directions

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For the 75F for 20 Sauce: m Serve with inutes until ake in the Castle Pu golden an 2 Eggs dding Sau d light. ce.

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Directipolenss and bananas.

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stop the Slice ap n juice to o m e /l e lim wn.

Toss with rning bro tu m o fr them it. aining fru Add rem 2 hours. cream Chill for ith whip w p to g ervin Before s

Pavlova Ingredients

3 egg whit es 1 teaspoo n distilled white vinegar 3 tablespo ons

1 teaspoo n

cold water vanilla extr act

1 cup sug ar 3 teaspoo ns cornsta rch

Directions

1. Preheat ov

en to 300 degr

ees 2. Beat egg w hites until stiff , add cold water and be at again. Add sugar very gradually whi le still beating.

3. Slow beater and add vinega r, vanilla and cornstarch .

4. Place on pa rchment pape r on a greased baking sheet and ba ke for 45 minutes. Turn off the oven an d leave to cool in the oven. Decorat ed with whipped crea m and topped with fresh fruit of your ch oice just befo re serving.

inside out with

ELI

Waste is a Terrible Thing to Mind

by Eli Andersen

The Gulf Gusher came to an abrupt plugging in late September, though the government and corporate executives hovering around the issue proudly boasted of a surprising lack of permanent damage weeks before that—even going so far as to say that Mother Nature was simply taking care of it herself (with convenient speed, one might note), and new oil-munching bacterium were evolving on the spot to devour the yummy crude. The Gulf was declared battered and bruised, but no worse for wear, by Obama himself, long before the well was finally sealed. Most scientists and researchers (and pretty much anyone with any common sense) knew that such proclamations were as disingenuous and monetarily-minded as the people making them. All anyone has to do now is Google: BP Corruption—to get the full experience. But, as I mentioned in the last issue, we’ve likely already put the Gulf catastrophe well behind us and are eagerly awaiting the next disaster to get all fired up about—and blame one another over, but not do anything to prevent, collectively. For the record, just one week after the Horizon well was sealed, a scientist at Florida State University, Ian MacDonald, announced that at least half of the oil still remains in the Gulf— emphasizing that over fifty percent of the total “discharge” was highly durable material that “resists further dissipation.” He added that there was “scant evidence for bacterial degradation of this material…” I guess that explains why scientists have been discovering blankets of oil—over two inches thick in many places—all over the Gulf and up to a hundred miles from the site of the spill. It remains, and hopefully will forever remain, the worst accidental marine oil spill in the history of the petroleum industry. The Gulf spill is certainly a metaphor for a lot of problems we have created and continue to create for ourselves.

According to the Clean Air Council, the average American throws away 4.39 pounds of trash per day—the math on that adds up to around 250 million tons of trash a year in the U.S.

[ 52 ]

Of that “solid garbage,” only about 10% gets recycled annually. Americans fill up enough garbage trucks, every year, to stretch halfway to the moon when lined up (almost 120,000 miles)—loading up 63,000 trucks every single day. Americans toss out 570 diapers per second, or 49 million per day, and will pay around $350 million to deal with such disposal—that is, if something that will still be in the landfill 300 years from now counts as “disposed of.” One-third of all U.S. waste is in the packaging of all the “stuff” we must have.

A chimpanzee with a laptop could stumble across the fact that we purchase 50 billion plastic bottles a year—requiring 17 million barrels of oil to produce, or enough to fuel over a million cars for a full year—with 80% of bottles ending up in a landfill. To put it in perspective, the final tally on the Gulf spill was around 4.9 million barrels, or roughly 10 times bigger than Exxon Valdez, and second in size only to the world’s worst: the Persian Gulf spill (8.8 million barrels)—Saddam Hussein’s clever little “If we can’t have it, no one can” release of the wells during the end of the first Iraq war. So, combine the two biggest petroleum-related disasters in the history of industrialized man, and it still comes up 3.3 million barrels short of what is required every year to produce the plastic bottles we buy, and barely recycle (an average plastic bottle takes at least 500 years to biodegrade). Look how divided this country became over the Gulf spill—how politically volatile. People actually took sides, and stood their ground—you better believe it. All the while, we throw out nearly four times the amount of petroleum leaked into the Gulf—via plastic bottles—yearly.

How’s that for tragic irony? And the cherry on top? It takes around two gallons of water to produce one gallon of bottled water. In a word: Disgraceful. How can a society, a species that participates in this kind of process, call itself “civilized” and keep a straight face?

At this point, U.S. landfills are closing at a rate of more than one per day. But here’s the

problem: since 1979, there’s a more than 80% increase in trash production. Where’s that chimp, does he have a calculator? This doesn’t look good for humans. We already know how damaged the world’s oceans are by trash, toxic waste, and mainly plastic—the United Nations estimates that the average square mile of ocean contains 46,000 pieces of plastic trash.

I don’t need to go into the toxic truth of what these numbers represent—it’s splattered all over the wall—and there aren’t enough magazines in the world to properly express how serious all of this is (or how unlikely people are to take it seriously). It’s definitely fair to admit that many of the world’s ills are so complex as to seem, or likely be, impenetrable, but waste, the waste we create and/or disregard, is laying all around us, within reach, practically begging to be dealt with in a competent manner (unless, of course, it’s sitting on the bottom of the oceans—which is a shocking topic on its own).

And it ain’t just plastic. The amount of glass bottles we Americans pitch every two weeks could have filled up both World Trade Centers. We could shrink wrap the state of Texas every year with discarded plastic film.

Enough aluminum cans are chucked every three months to rebuild the nation’s entire commercial air fleet—enough iron and steel to supply the nation’s automakers every day.

Four million tons of junk mail is distributed to Americans every year (get on the no-junk mail list already!). The average American tosses out 650 pounds of paper every year—enough office paper annually to build a 12-foot wall from L.A. to New York—enough paper and plastic cups/forks/spoons yearly to circle the earth 300 times (yeah, I know—that one blows me away too). And I might as well beat a dead horse: Do-it-yourselfers who like to change their own oil, because they “know their vehicles” and it’s half the cost, improperly dump the equivalent of 16 Exxon Valdez spills into America’s sewers and landfills every year.

One more note on cars: Every day, Americans

Around Harrisonburg | Dec/Jan 2010/11

waste over four million gallons of gas just idling. Your car is good to go after about thirty seconds! And here’s one that really says volumes about our apathy (and most assuredly, our future): Every day, we throw away 43,000 tons of food.

Estimates suggest that the food wasted in the U.S. and Europe could feed the world three times over. Considering the CO2 emissions associated with decomposing food, every ton of food we don’t waste can potentially prevent 4.2 tons of CO2 emissions—which is roughly the equivalent of taking one in four cars off the road. Evidence points to individual food waste in America reaching up to or over 1,400 calories per person per day—hovering in the neighborhood of 150 trillion calories a year.

Aside from the obvious environmental impact of such waste, just imagine what could be done to assist hunger around the globe.

The National Institute of Diabetes and Digestive and Kidney Diseases has discovered that approximately 40% of all food in America is thrown out—making it the third largest waste stream behind paper and yard waste.

Less than three percent of it is recycled per year, leaving around 31 million tons of food to be thrown in landfills or incinerators, according to the EPA. Remember what a carbon footprint is? Imagine the carbon footprints linked to the 31 million tons of food we simply throw right into the garbage. It’s mind-numbing.

Inevitably, it all stacks up somewhere.

But didn’t I say something about landfills disappearing? Yep. But that doesn’t mean we’re still not filling them up to the very top, and higher. According to Clean Air, 20,000 cars and 4,000 trucks and buses are junked every day in the U.S. Enough hazardous waste is generated yearly to fill up the Superdome in New Orleans over 1,500 times. For years, growing up, we all took a sort of youthful vicarious pride in knowing that the only man-made structure that could be seen from space was the Great Wall of China (allegedly).

Well, it has company in these modern times (equally questionable, but notable for even being possibly true): the Fresh Kills landfill in New York City. This gargantuan dump officially closed in 2001 and only reopened briefly to facilitate the debris from the World Trade Center towers. Officials are now attempting to turn it into a park of sorts (might as well, since it now has picturesque grass-covered garbage mountains taller than the Statue of Liberty). During its 56-year lifespan, barges delivered over 14,000 tons of trash to Fresh Kills daily. So where does it all go now? I cringe at the thought—though incineration is quickly becoming a popular mode of disposal around the globe (108,234 tons of waste per day is incinerated—and as you may have guessed, it’s a nasty business, with very nasty consequences for all us). New York is dense and packed tight with humans of all make

and model—a city that, presently, throws away enough trash to fill up the Empire State Building every single day. Where do you put an Empire State Building’s worth of trash…every day?! New York is a perfect micro-study into how trash happens in America—a country that comprises 5% of the world’s population, but creates 40% of its waste. Whether you can see it from space or not, Fresh Kills represents all of us—every community—small, medium, and large. Do you have a giant landfill, salvage yard, or similar rotting heap in your town— somewhere just out of sight? The answer is yes, a huge yes. The question, however, is: What can you personally do to thwart its growth, or prevent the evolution of another one—before you’re quite literally living on top of it?

A common question attached to an article like this is: So, is there any good news? Yes, there is plenty of good news—in that we seem to have at least entered an age where we are now more aware than ever of how severely our daily lives impact this planet we live on—and the effects such impacts will inevitably have on our lives. Sustainable products, companies, and ideas have entered the mainstream ethos and found firm footing—under the Green umbrella. The Internet has played a huge role in information exchange and stands as an example of how ideas can turn into actualities when people work together. As the “high-speed” era learns to streamline, tighten, and clean up its own process, society is slowly waking up to the reality that we’ve yet to find anything on this planet that can’t be polluted or made extinct. The excuses for holding on to various traditional behaviors are becoming more and more outdated—not only in the face of the resulting consequences of such behaviors, but in the emergence of the benefits that occur as a result of smarter choices and more responsible decisions. We’ve just about come to a head in this country, and by all means, the world. We can no longer live like we used to live—disregarding daily items and resources as if it all simply sits on a shelf in some great super-store orbiting the Earth. The lesson we learn won’t be about inconvenience; it will be the age-old lesson of nature—we will simply die out. The oldest lesson the Earth can give us: change, adapt… or die. We’ll destroy our environment—slowly, mind you, which will force us to live in ways that most of us simply won’t be able to do— and then we’ll destroy one another fighting over the last crumbs (some would say the cycle has already begun). Or we can change. I suppose the absolute best answer to the above question concerning good news is simply that: It doesn’t have to be like this. As horrible as it can, might, or could be—it doesn’t have to be any of those things. We have control of it. And we could literally start this instant—privately, locally, regionally—who knows what could evolve from there? As Americans, we should be leading the charge, because we’re doing

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most of the wasting, and the world tends to follow our lead.

Here are a few do-it-yourself tips towards making those positive changes a reality (with a nod towards personal health, as well). If even half of us followed these simple steps, the entire world would be different—life on Earth would change almost overnight, no kidding. Yes, it’s a shame it has taken this long in American and human history to finally understand what needs to be done, but doing it is the next great hurdle—the next milestone in our history on this planet. There is no better time than now.

A

Avoid plastic. Don’t use plastic bags, period. And avoid plastic bottles in your life as much as possible.

D

on’t eat so much. Stop eating fast food.

Don’t bury your plate in food and then throw half of it away.

A

lways RECYCLE: paper, electronics, CDs, batteries, oil, cell phones, glass, aluminum, plastic/bags…

P

ollute less. Stop using harmful cleaning, hygiene, and household products. And do you need the SUV?

T

urn it off: lights, gadgets, computers, the faucet, the TV. If you’re not using it, turn it off!

— And in case you were wondering, you can GOOGLE anything on the above list to figure out how. Best of luck to you, our future depends on it.

[ 53 ]

Your Money Matters...

Financial Advice from Tony Price

Most people don’t realize that as accountants, September and October are really busy months.

You see, September 15th and October 15th are the final deadlines for all those tax returns that were extended back in March and April.

So, this time of year, I’m usually concentrating on getting the last of my clients’ extended income tax returns out the door. And usually when I sit down to write my article for the magazine, I’m either sitting at my desk in the office or curled up on the couch at home. Well, my surroundings are a bit different for this issue! As I begin writing my article, I am in an airplane some thirty thousand feet in the air, on my way to Venice, Italy, to begin my vacation. Before heading home, I’ll make my way through Paris and on to Amsterdam. It is at times like these that I marvel at the freedoms provided to us with the advancements in technology and travel. Twelve hours ago, I was sitting in my office finishing up the last of my tax returns when I realized I hadn’t written my article for the upcoming issue.

With the impending deadline and my extended vacation, I had physically just run out of time. But [ 54 ]

then I realized I could just write the article during my many hours in the air, and then email it back to West Virginia once I arrived in Venice. Obviously, this is common place in our current technologyladen environment, but I think we sometimes forget we are only a generation removed from this being an impossibility!

Our country is extremely large, and is therefore very diverse, with traditions, attitudes, and dialect differing between our New Englanders, our Midwesterners, our Southerners, and of course, our citizens from the East and West Coasts. Traveling within our own country can be an eyeopening experience. Meeting people from different walks of life can make you think differently about so many things—from how you handle stress, how you discipline your kids, to how you greet strangers. Traveling outside our country’s borders can be even more enlightening. Once you realize there are so many people on this planet from different cultures, different religions, and different walks of life, I believe you begin to change the way you think. You

become a lot more aware of your surroundings and begin to realize that there is something to be learned from every place you visit and from everyone you meet.

So what does this have to do with business?

Being open minded when it comes to traveling and meeting new people is not something you can directly correlate to an income statement or balance sheet, but as with anything that educates or challenges you, it makes you a more well-rounded person, a better thinker, and thus a better business person. Who knows, you may pick up a planning idea, discover a new market for your product or service, or maybe even discover a new business altogether.

Around Harrisonburg | Dec/Jan 2010/11

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Chateau Morrisette

Carving into a coveted pastime, one flavor at a time.

Chardonnay, Merlot, Cabernet—so many fine variations of the earth’s natural fruits and herbs, carefully crafted into a delightful addition for dinners and celebrations. Wine has long been a prevailing element in our birthdays, anniversaries, and dinners—or merely a relaxing evening at home. It is for each of these occasions that specific blends are [ 56 ]

selected. Stockpiled store shelves are evidence of how many have entered into the business of producing the best tasting result of the fermentation process, and we frequent the wineries, restaurants, and festivals to delve into such creations.

For some, winemaking is, perhaps, a hobby, which is how it began for William, Nancy,

and David Morrisette, who planted the first of their vines in 1978. “It began as a hobby that soon got out of hand,” explains Nancy.

The four years that followed brought the family’s first batch of commercial wines and the birth of the handsome Chateau Morrisette Winery in Floyd, Va.—with David as its first official winemaker, joined later Around Harrisonburg | Dec/Jan 2010/11

by Lab Manager Rick Hall; General Manager, Bob Burgin; and Principal Winemaker, Dan Tallman—each man well seasoned in both his craft and vision.

“My first batch was bad,” Rick admits, and describes the immense art that is involved in the perfection of each bottle.

But, by 1999, their wines were showing favor and they found themselves in need of more space, which came in the form of a 32,365 square-foot production facility, constructed of Douglas Fir timber salvaged from the St. Marie River.

Inside, 160,000-gallons worth of stainless steel tanks, coupled with an additional 50,000 gallons in oak barrels, now produce more than 70,000 cases per year—comprising fifteen different wines. With resources of one hundred fifty acres of vineyards at their disposal, both on site and through independent growers, Chateau Morrisette has evolved into one of the largest wineries in Virginia, producing awardwinning creations.

Developing the finest in vintage wines is not only their art, but an unwavering passion at the winery, with their famous FloydFest Limited Edition series, the delectable Revival Red, and the Stardust Chardonnay (apple and caramel with aromas of melon and pear). But it goes beyond the mere creation of a product for the Morrisette family. Their winery also produces for several significant causes—displayed vividly on their labels—each series supporting a separate one.

The Hokie Bird Signature red and white wines, established in September of 2004, is the official series of Virginia Tech, with a portion of its proceeds

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funding the school’s general scholarship fund. The officiallylicensed Parkway Series emerged in September 2007, benefiting the Blue Ridge Parkway projects. Whether your preference is the Milepost 469 Dry Red, with three premier grape varieties and the essence of berries—plum and black cherry—or the Milepost 000 Chardonnay, this series is always a delicacy.

Honoring the 40th anniversary of the “Virginia is for Lovers” motto is the Tourism series, consisting of Angel Chardonnay and The Black Dog labeled wines. The Hollins wine, a smooth combination of Merlot, Cabernet, and Chambourcin, benefits the Hollins Alumni Association.

Perhaps the most well known of all that Chateau Morrisette offers is the “Dogs for a Cause” line, with two new additions: the Independence, a dry white wine of grapefruit and melon, and the Liberty, a red wine of three premier Virginia grape varieties. This series supports the many service dogs that unconditionally assist those with disabilities.

The winery proudly displays their delightful tastes of Virginia in their Black Dog Festivals and winemaking courses, and presents daily wine tastings of ten wines for just five dollars. Additionally, their product line, including specialty wines, is offered on their website. A Wine Buyers Club, or “Kennel Club” membership, offers the Chateau Morrisette newsletter and special discounts. Have a kennel pack shipped to you or a friend that includes four wines with recipes and a guide

[ 57 ]

Wine Pairings

Sweet Mountain Laurel: A unique and refreshingly sweet dessert style wine made from Native American grape varieties. Firm acidity balances the sweetness, producing a crisp finish with aromas of freshly picked grapes. Pour over fresh berries and sponge cake or blend with vanilla ice cream and fruit for a creamy dessert smoothie.

Red Mountain Laurel: This is a distinctive dessert wine made from a blend of Native American grape varieties. It exhibits flavors of fresh grapes and cherries that are complemented by a sweet, smooth finish. A nice accompaniment for chocolate desserts, delicious poured over pound cake, or served as an aperitif.

Angel Chardonnay: Trumpeting a tropical halo of pineapple, papaya and citrus aromas, this light Chardonnay delights the taste buds with a soft entry and lingering acidity.

A fruit forward wine bestowed with a heavenly smooth finish, Angel is a blend of barrel and tank fermented Chardonnay complemented with Vidal and Riesling. It pairs wonderfully with a wide variety of seafoods and lighter meats.

The Black Dog - A unique blend of Cabernet, Chambourcin and Merlot produces this exceptionally smooth semi-dry red wine. Its appealing spicy character and medium body enhance many dishes as well as light hors doeuvres. Its obviously well bred! for pairing wines with foods.

It also offers a discount for Kennel Club members.

Wine presents a simple pleasure enjoyed by so many, and the road on our endless quest to experience the best combination of flavors doesnâ&#x20AC;&#x2122;t appear to be narrowing.

Savoring premier, perfectly aged wines, for many, has become a coveted pastime, and seems to provide an extraordinary gratification of sorts. One could say that we [ 58 ]

will always search for new blends of delicate flavors and aromas, as they mark our most memorable moments.

Visit the family and flavor of Chateau Morrisette at: www.ChateauMorrisette. com.

-AHBG

Our Dog Blue: This popular white wine is a semi-sweet Riesling-Traminette blend, using Vidal Blanc for added depth. Aromas of melons, citrus fruits, apricots, and delicate flowers highlight the soft finish of this soothing wine. Serve chilled with fruits and cheeses, fish, or spicy foods.

Blushing Dog - A refreshing semi-sweet blush wine made from a distinctive blend of Vidal Blanc and Riesling, with a touch of Chambourcin for depth as well as the inviting blush color. Lush aromas of flowers and fruit are balanced by crisp acidity.

Excellent on its own or with a summer picnic.

Around Harrisonburg | Dec/Jan 2010/11

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We all use them; they’ve become an integral part of our lives that many of us fear we couldn’t live without—for even an hour! The companies that develop them constantly update and upgrade them in conjunction with their service availabilities, their monthly costs, and the public’s usability requirements.

No age seems too young to possess one at this point and it’s beginning to seem as if no function has been overlooked. As with many elements of the technology age, it’s hard to imagine a time without them, or a future not immeasurably more streamlined because of them. They are our personal communications devices—our cell phones—but as we know, they are a whole lot more than that. Below, we take a look at some of the hottest ones on the market today.

1. BlackBerry Torch

Very user friendly, New BlackBerry 6.0 OS, combination of touch-screen and physical and virtual QWERTY keyboard, webkit-based OS and browser (with multi-touch), similar to Android and the iPhone. You’ll need a second job when you see the new app store App World 2.0—a much easier app purchasing experience (pay options: credit card, added to bill, or PayPal). Texting is free from Blackberry to Blackberry and works like instant messenger.

2. Sony Xperia

Android OS-based phone with large high resolution touchscreen, 8MP camera with LED flash face detection macro mode, and much more. Xperia boasts the longest battery life of any smartphone (up to 8hrs talk time and almost 2.5 weeks standby), built in voice dial, and Google Market Place, where 60% of the apps are free (real apps, not just trials or light versions). Now you can officially stay up all night downloading apps, avoiding showers, and living on Fritos and Mountain Dew—and feel pretty good about it!

3. Samsung Captivate

First Galaxy S series for AT&T, Super AMOLED screen, which is the largest and brightest of all of the phones in AT&T’s lineup, touch-screen, SYWPE text for fast text messaging (which was used to break the Guinness Book of World Records for texting), 5MP camera with HD recording, and overall HDMI compatibility. Seriously, why text if you can’t dream of someday winning gold at the digital Olympics? This phone is all about getting you there. [ 60 ]

Around Harrisonburg | Dec/Jan 2010/11

4. iPhone 4

Very user friendly, plug and play sync, compatible with iTunes, access to App Store (most apps of any of the OS stores out there), tons of pre-loaded games, 5MP camera with LED flash, front-facing camera for FaceTime (only able to use with other iPhone 4 users— believe us, this is one option worth purchasing), sleek body, and dual top/bottom mics for clearer calls.

5. Motorola Backflip

touch-screen with QWERTY physical keyboard, Android OS, Google Market Place (open-source—where anyone can create an app), 5 customizable screens, widgets, MOTOblur software that allows for free backup of contacts, email and social network accounts, and GPS locating of device if lost or stolen (as well as ability to wipe the device if needed).

6. Pantech Ease

large touch-screen, OS can be set up in Breeze Mode (less settings and programs to access, easy to navigate) and Advanced Mode (regular OS like any other flip phone), easily adjustable caller ID style and font size through out the whole phone, rubberized house material on the back, threaded text messaging, slide-out QWERTY keyboard, HTML browser. The Ease is exactly that—steady and ready.

7. Samsung Galaxy Tablet

Google’s latest Android OS version with 3G and WiFi. It houses a 16:10 wide screen; flash supported, SD Micro compatibility for extended memory; rear and front facing cameras with LED flash; and captures 720p HD recording—and it’s half the weight of an iPad. You gotta love competition—we all benefit—let ‘em go at it!

8. Samsung Mythic

Sleek color with line design, 3MP camera with LED Flash, three customizable screens, widget dock, HTML browser, large resistive touch-screen, numeric or QWERTY virtual keyboard, and an accelerometer like the iPhone—so many accelerometers, so little time…

9. Sony Vivaz

One of the rare U.S. phones with Symbian OS (highly popular OS overseas, standard for most Nokia Smartphones), easy to use, large high resolution touch-screen, 8MP camera with HD video capture, DLNA for video share over WiFi, TV output, FM radio, and threaded text messaging. TV output—now we’re talking.

10. HTC Desire HD

large 4.3-inch display, high resolution, Dolby Mobile and SRS virtual surround sound, Android OS, quick access to maps, uses HTC Sense to wipe or lock missing phone remotely, and to send and receive texts and forward calls to another number. You almost want to lose this one just to see it in action!

See More at www.AroundHarrisonburg.com

[ 61 ]

Welcome Home

Answers All Your Real Estate Questions

by Karl Waizecker

Who is Representing Whom?

In a typical real estate transaction in our area, both Buyer and Seller are represented by their own real estate agents, most often from different firms. In this situation, each agent (and each firm) represents their respective clients exclusively—advising, negotiating and advocating for their client much in the same way an attorney would. When representation is clearly defined like this, Buyer and Seller have no doubt about which agent is working with them and which is working with the other party—easy, right? Other configurations of Buyer/Seller/Agent(s) are not so easy, though.

Before we get into those, let’s take a look at the basics of how representation (or “agency”) works in Virginia. Participants in a real estate transaction are either a client or a customer of the agent with whom they are working. If the participant is a client of the agent, the agent is working for their best interests, fully and exclusively representing them. If the Buyer or Seller is a customer of the agent, the agent may perform various administrative duties and share basic information about the property but does not represent them (the agent probably represents the other party).

It is also important to understand how a real estate firm is set up. Firms are established with a Principle Broker at the helm and agents working under the Broker’s supervision and guidance.

The Principle Broker is responsible for representation of all of the firm’s clients and for the actions of the firm’s agents. The Principle Broker “owns” all of the firm’s listings and is ultimately responsible for all of the firm’s transactions.

Okay, now that we’ve covered the basics, let’s look at a couple of situations that can make things complicated. The first is something called “dual agency.” In Virginia, a real

[ 62 ]

estate broker or agent may represent both parties in a transaction if the Buyer and Seller give their informed consent in writing. In this role, the broker or agent becomes a facilitator, acting as an intermediary between the parties, but is unable to advocate for either party. This situation can arise when one of an agent’s buyer clients makes an offer on a home listed by that same agent. If you find yourself in this situation as a Buyer or Seller, discuss it carefully with your agent and be sure you are comfortable moving forward. If you are comfortable with dual agency, you will sign a disclosure statement and move forward. If you are not comfortable with it, you have an option.

“Designated agency,” which occurs when both Buyer and Seller in a transaction are represented by agents from the same firm, can be a solution for those uncomfortable with dual agency. In this case, the Broker will bring another agent from the firm into the transaction to represent one of the parties. Each agent (the original “dual agent” and the new agent brought in by the Broker) may then fully and exclusively represent their clients, while the Broker (remember, everything really goes through the Broker) is a dual agent, representing both parties equally. While each agent may now advise, negotiate and advocate for their respective clients, the Broker must remain neutral.

Designated agency also occurs without the Broker’s intervention when an agent’s Buyer client makes an offer on property listed by the agent’s firm (but not the same agent). The rules are the same here: Each agent fully represents their clients and the Broker is a dual agent. As with dual agency, all parties agreeing to designated agency must sign a disclosure statement indicating they understand the agency relationships and are comfortable with them.

The last type of representation mix we’ll discuss is actually the simplest.

This is the client/customer transaction, in which one agent is working with both parties but only representing one of them. This can happen in a variety of ways—at an Open House, for example. When a prospective buyer walks in to an Open House, they will typically be greeted by the listing agent or another agent from the same firm. This agent represents the Seller and is trying to get the best deal for them. If that prospective buyer decides to make an offer on the house, the agent will confirm with them that they are working for the Seller’s best interests. If the prospect is comfortable representing themselves, they can move forward (after signing a disclosure statement indicating their understanding) and will be the agent’s customer, not their client. If, however, they want representation, the agent will discuss dual and designated agency with them, and the prospect can decide how they would like to proceed.

This representation stuff can be confusing, but also critically important.

The key to all of this is discussing representation with your agent (or the listing agent if you are a buyer and do not have a buyer’s agent) very early in your relationship. The agents involved will bring up representation at whatever point you begin to have substantive discussion about a property, but in the excitement of finding the property, the significance of the discussion can sometimes be minimized. Problems arise when one or both of the parties involved have a different understanding (of who is representing whom) than the agents do. Be sure you are clear on this before you have any serious discussions with an agent about a property, then proceed with confidence, knowing exactly who is representing whom.

Around Harrisonburg | Dec/Jan 2010/11

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RMH Gets Gold Certification for Building Green

By Holly Martin

The new Rockingham Memorial Hospital, which opened in June, has become the first inpatient healthcare facility in Virginia to achieve Leadership in Energy and Environmental Design (LEED®) certification from the nonprofit U.S. Green Building Council (USGBC).

The new 630,000 square-foot healthcare facility is one of only seven hospitals of its size in the country to achieve LEED Gold certification,

according the U.S. Green Building Council’s website.

“LEED-Gold certification is a huge accomplishment for any facility, especially for a hospital in a rural area,” said Eric Sheffer of Smith Seckman Reid (SSR), the Nashvillebased engineering and sustainable consulting firm that consulted on the new RMH facility. “RMH has implemented some creative alternative energy management and sustainability

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strategies that truly represent a team effort between RMH, the design team and local municipalities.”

For Dennis Coffman, Director of Facilities Planning and Development at RMH, the announcement was the culmination of years of dedicated work to ensure the new hospital project would meet LEED guidelines.

“We are extremely pleased to be named the first ‘green’ hospital of this

[ 65 ]

size in Virginia,” Coffman said. “We made this choice not for recognition, but because it’s the right thing to do for our community—now and for future generations. Being ‘green’ is cost-effective and it ensures we will continue to be good financial stewards of our community’s resources.”

The U.S. Green Building Council’s LEED green building certification program is a voluntary rating system that addresses all types of buildings.

It emphasizes state-of-the-art strategies, including sustainable site development, water savings, energy efficiency, materials and resources selection, indoor environmental quality and innovation in design.

Four levels of certification—Certified, Silver, Gold and Platinum—are awarded according to the number of points accrued. RMH was awarded 40 points—one more than the number required to achieve Gold certification.

According to the USGBC website, there are 68 LEED-certified healthcare facilities—32 Certified, 19 Silver, 15 Gold and 2 Platinum in the nation.

RMH is one of seven LEED Goldcertified hospitals over 100,000 square feet, and, according to the data presently available from the USGBC, it is the only Gold hospital in Virginia.

“Given the stringent criteria for LEED certification, it is difficult for hospitals to achieve this distinction,” noted RMH Healthcare CEO and President Jim Krauss. “This is a tremendous honor and a reflection of our commitment to providing a sustainable future for our community.”

From the earliest stages of the project, RMH administrators and facility planning staff were committed to building an environmentally friendly, “green” hospital on the 254-acre site chosen for the new hospital and health campus.

“The site for the new RMH hospital [ 66 ]

Around Harrisonburg | Dec/Jan 2010/11

and health campus inspired our vision: to create a campus in harmony with the surrounding area, with facilities designed to bring the best of twentyfirst century health, wellness and medical care to our community,” Coffman said. “It simply made sense to do the right thing for the environment and the community in the way we approached our mission of healing.”

RMH’s green building efforts were featured in the May 2009 issue of Healthcare Design, a national trade publication that focuses on leading technology and design in the healthcare industry. The article: “Can Hospitals Go Green Without Spending Too Much Green?” highlighted RMH’s efforts to build a sustainable, LEEDcertified healthcare facility without incurring additional cost.

“We share Rockingham’s excitement about this significant achievement,

because this is ESa’s first Gold LEEDcertified replacement hospital that we’ve designed,” said ESa Director of Medical Design and Principal Harold Petty. ESa, headquartered in Nashville, Tenn., served as architect for the project.

“The success of this project is a way to promote the value and benefits of green design to other hospitals,” Petty continued. “The certification stands as evidence that a close working relationship between the owner and the architectural and engineering design team will be rewarded by opening up new opportunities. This recognition now places Rockingham Memorial Hospital within a unique, small group of hospitals in the U.S. We are just honored to have been a part of this accomplishment.”

RMH’s commitment to green building also attracted the attention of the Shenandoah Valley Builders

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Association, which named RMH as the recipient of the SVBA 2009 Arbor Day Community Gift. In conjunction with Fine Earth Landscaping, SVBJ donated 33 trees, valued at $13,000.

The trees were planted with the help of more than 80 Rockingham County third-graders, along with Harrisonburg Mayor Kai Degner. This gift launched RMH’s $1.7 million landscaping campaign: “Going & Growing Green,” to beautify the new campus and complete “green” projects.

Beyond LEED requirements, RMH also recycles sharps containers for medical waste. All LEED-certified buildings are required to recycle ongoing consumables; however, medical waste is not tracked in the LEED system, Sheffer noted. As a member and owner in the Virginia Health Care Waste Management Cooperative, RMH has diverted more than 149,600 pounds of plastics from Virginia landfills since 2004.

[ 67 ]

The Many Benefits of Green Building Healthy indoor air quality.

RMH selected paints, flooring adhesives, furnishings and cleaning supplies that produce few, if any, toxic fumes.

Energy efficiency.

The new RMH facility uses advanced energy systems designed to maximize energy efficiency and reduce costs.

Part of this initiative is the innovative use of methane gas, a byproduct of the county landfill, as one energy source for its boilers. The new hospital has enough power generation capabilities to go off the electric grid during peak hours, earning savings around $400,000 annually.

[ 68 ]

Water efficiency.

The new hospital uses reduced water flow toilets and low flow public restroom faucets, which will reduce the amount of water needed by 20 percent for these services. By planting native and droughttolerant plants, RMH has minimized the amount of water needed to maintain the landscape.

Wetland preservation.

RMH created storm water runoff ponds and enhanced the existing wetland area to slow excess water and sediment runoff, both pre- and post-construction, thus reducing negative impacts to downstream watersheds. Thoughtful planning for storm water runoff helps preserve the wetland on the RMH site (the headwaters of the Pleasant Run watershed that feed into the Chesapeake Bay).

Careful waste management.

During construction, RMH and its general contractor put a recycling program in place that recycled or diverted 80 percent of construction waste from the local landfill. Ongoing recycling programs within RMH will continue responsible waste management principles of “reduce, reuse and recycle.” Site selection. The new hospital was built to take advantage of the natural beauty of the site and of the sun’s rays. Patient rooms have large windows to bring in natural light and picturesque views of the rolling hills and mountains. During the winter months, the sun will assist in melting snow and ice in the visitor parking areas and walkways, thus reducing the need for melting agents and snow removal.

Around Harrisonburg | Dec/Jan 2010/11

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