House & Home Magazine May June 2017

Priceless

your complete home resource guide and lifestyle magazine Essex • Northern Neck • Middle Peninsula • Gloucester • Richmond • Williamsburg

Gourmet Pizza

A New Spin on an Old Favorite

Jamestown Archaearium Buffalo Soldiers of Westmoreland County

The Hampton Carousel Riding the Painted Ponies

The Canine Life Aquatic

www.thehouseandhomemagazine.com

May/June 2017

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May/June 2017

The House & Home Magazine

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All in Good Fun!

LETTER FROM THE PUBLISHER

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James L. Blanks

t’s officially the season for moving the party outside. It’s the time of year when patios, porches and piers become an extension of our living rooms and kitchens. Town squares, waterfront parks and freshly cut fields become gathering spots for friends and neighbors and the venues for celebrations of all kinds. We shop at farmers’ markets and enjoy local art and music festivals. We make plans for our favorite oyster roasts, seafood feasts and barbecues. Many of our familiar functions also support worthy causes — local merchants, civic organizations, community groups, fire companies, schools, churches, and the list goes on. So while we’re out and about letting the good times roll, we can also feel great about doing some good in the process.

Meanwhile, as you’re taking in the events of the season, be sure to pick up your copy of The House and Home Magazine from one of hundreds of

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distribution points across the region. Our advertisers present the finest goods and services our area has to offer, and they appreciate your business.

In this issue, we get a little outdoorsy with articles about rowing teams (crew), water dogs and horseshoe crabs. In the fun and food category, we feature recipes for gourmet pizzas and a story on outdoor kitchens; while in the history department, there are articles on the grand Hampton Carousel, the restoration of the DAW Theater in Tappahannock, Buffalo Soldiers and the Voorhees Archaearium in Jamestown.

Don’t forget that The House and Home Magazine has merged its Northern Neck/Middle Peninsula and Williamsburg editions, so we bring you an even bigger selection of places to go and interesting things to do. Enjoy your May/June issue of The House and Home Magazine. Go out there and enjoy the beautiful weather. Have some fun, do some good and read on!

May/June 2017

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PUBLISHER James L. Blanks EDITOR Janet Evans Hinman CONTRIBUTING WRITERS Zora Aiken Laura Anne Brooks Captain Bob Cerullo Jennie Diggs Janet Evans Hinman Blake Slusser Deb Weissler Barbara Weldon ART DIRECTOR/DESIGNER Kirstin Canough ADVERTISING EXECUTIVE James L. Blanks: 804-929-1797 Cindy McBride: 540-229-6038 INTERN Jennie Diggs JLB Publishing, Inc. JLB PUBLISHING, INC. P. O. Box 2564 • Tappahannock, VA 22560 Office: 804-929-1797 • Fax: 1-888-747-2267 thehouseandhomemag@gmail.com

The House & Home Magazine is a free, four-color publication that specializes in providing home ideas, real estate, and lifestyle articles.

No part of this publication may be reproduced or transmitted in any form without written permission from JLB Publishing, Inc. The information contained herein are opinions of sources and interviews.

JLB Publishing Inc. claims no reliability or accuracy to any information contained within. The House & Home Magazine is published for reference purposes only and is not materially responsible for errors.

The House & Home Magazine is published bimonthly and is distributed at over 500 locations throughout Essex, Northern Neck, Middle Peninsula, Gloucester, Richmond, and Mechanicsville as well as subscriptions, direct mail, and trade shows.

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May/June 2017

Contents

The House & Home Magazine • May/June 2017

14 The Hampton Carousel

Riding the Painted Ponies

20 The Rewards of Rowing

For Fun, Fitness and Sport

40 Gourmet Pizza

A New Spin on an Old Favorite

48 The Restoration of the DAW Theater

Heroes Needed

24 The Canine Life

50 Outdoor Kitchens 54 Peet’s Coffee Finds

28 Living Fossils 34 Buffalo Soldiers

58 Senior Living

Aquatic

of Westmoreland County

The House & Home Magazine

“Peetnicks” in the Northern Neck of Virginia

The Most Common Regrets about Retirement

www.thehouseandhomemagazine.com

64 Willaby’s: Food and Fun with a View

68 Middle Peninsula Garden Club Celebrates Lilies

70 Jamestown’s

Archaearium A Place of Beginnings

78 Fine Properties 92 Riverside Rappahannock Hospital

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the Hampton Carousel Riding the Painted Ponies

By Bob Cerullo

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here is a delicious irony in the fact that the carousel, which has brought so much laughter and joy for young and old alike, has its origins in the deadly games of war. Knights in armor, Crusaders and other warriors, whose work it was to kill the enemy, have practiced their skills on what amounted to primitive carousels for centuries.

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Before they actually fought wars or competed in murderous little war games, Crusaders honed their skills on warrior training devices the Italians called “Carosella” and the Spanish called “Garosello.”

In the 13th century, the English hung a ring using brightly colored ribbons from a tree or pole. One of the main events of tournaments became ring-spearing, in which a man would ride his horse or chariot full tilt, lance in hand, to spear the ring. The practice devices they used were actually primitive carousels and May/June 2017

Poster from Buckroe Beach Amusement Park, which was the original home of the carousel.

Courtesy of the Hampton History Museum.

became more ornate with the addition of more realistic hand-carved horses and chariots suspended by chains from arms radiating from a center pole. The wooden horses would be rotated by servants or real horses, as the knights attempted to spear gold rings. These much tamer games replaced the more serious and often deadly tournaments.

The carousel eventually evolved into an amusement for everyday people and was popular all through Europe The House & Home Magazine

by the late 1700s. By the early nineteenth century, Americans were building primitive carousels. As immigration to America increased, skilled craftsman familiar with building carousels in their home countries practiced their trade in America. By the 1880s, their expertise and the adaptation of steam engines to turn the carousel ushered in the rapid growth of carousels in America. It was the Industrial Age. People had more money, and trolleys made it possible to get easily to places of amusement. It was the Golden Age of the Carousel in America and joyously ran from 1905 to 1925.

The influence of immigrant carousel makers had a dramatic and incredibly positive effect on the quality and the art of American carousels. There were three distinct styles of carousels. Each style had distinctive characteristics that made them easily recognized by carousel aficionados. The styles were County Fair, Coney Island and Philadelphia. All of them are equally ornate and beautiful. Fortunately, there is an outstanding example of a The carousel when it was at Buckroe Philadelphia-style carousel Beach Amusement Park. Courtesy of alive and well and running in Hampton History Museum Hampton, Virginia.

It is officially registered as PTC #50. The PTC stands for Philadelphia Toboggan Company. More commonly, it is known as the Hampton Carousel. The National Register of Historic Places lists it as the Buckroe Beach Carousel. It was originally commissioned by the Newport News and Hampton Railway Gas and Electric Company to be built by the Philadelphia Toboggan Company (PTC) in 1919. The carousel was completed and began operating in May 1920 as an attraction at the Buckroe Beach Amusement Park in Hampton. Trains brought people from Richmond and other cities to the park to enjoy family fun at the beach. The carousel was a great suc- cess from the start, with 32 jumping horses, 16 standing horses, and two ornate chariots. Even before seeing the carousel, one could hear the melodious sounds of its great player organ.

There is a story, according to S. Wallace Stieffen, whose family owned the park between 1944 and 1986, that the original carousel band organ was so loud it had to be replaced with a Bruder carousel band organ from Waldrich, Germany. There were cardboard music books that had to be replaced manually.

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It was later converted by the B.A.B. Organ Company of New York to play doubletrack paper rolls.

The National Register of Historic Places registration records describe the carousel this way: “The forty-eight basswood horses have fluid, muscular bodies, dramatic poses, and gentle eyes. Some have protruding veins, flashing teeth, flared nostrils, and windblown manes.

They are painted in shades of brown, tan, gray, black, white, brown and white, black and white, and dappled gray. All have golden hooves. The saddles and blankets are shades of brown, green, wine, pink, blue, and gold. Gold leaf and jewels of amber, green, white, and gold adorn the trappings. The armor worn by two horses is silver, trimmed in gold. The 16 horses in the outside row are all standers, horses that do not go up and down. They are the most detailed and elegantly carved horses on the carousel, having both full and roached manes, large decorative blankets of varying shapes, and trappings featuring fleurs-de-lis stars, triangular designs, jewels, and tassels. The white-armored lead, or king horse, has its right rear hoof flat on the platform and fleurs-de-lis

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adorns its trappings. Fourteen jumpers, horses that go up and down, are located in the middle row of three rows. Smaller than the standers and less elaborately decorated; they are adorned with tassels, fringes, jewels, feathers, and medallions. The inside row consists of eighteen horses even smaller in size. Fourteen are jumpers and four are standers. Although four poses are duplicated, the blankets and trappings differ. Tassels, scallops, fringes, and keys are included in the decorations.�

An Italian immigrant named Frank Carretta carved the horses and other embellishments for the original PTC#50 carousel. He was hired in 1912 and became carving foreman of PTC in 1915. Amazingly, each of the 48 horses is a unique work of art with different facial expressions and body positions. No two horses are exactly alike. Daniel C. Miller carved the two chariots and became renowned for the patriotic themes of his horsedrawn chariots. The son of German immigrants, he studied at the Pennsylvania Academy of Fine Arts and worked for both PTC and William H. Dentzel, another famous carousel maker.

On May 23, 1920, the summer season opened at Buckroe Beach with a brand-new attraction, the Buckroe Beach Carousel.

It was described as “a most up-to-date carousel with jumping horses.� People packed the attraction. It was a great crowd pleaser from the start. On July 4, 1929, there were 15,000 visitors a day and 10,000 revelers at night.

The Buckroe Beach Carousel survived a terrible storm in August 1933 and Hurricane Hazel in 1954. Fortunately, the carousel was protected from any later storms and the elements by a glass-walled building constructed in the late 1960s. It did not, however, survive changing tastes, high maintenance costs

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and the competition from more exciting thrill rides like those at Bush Gardens.

In 1985, the Buckroe Beach Amusement Park closed and the carousel closed with it. In 1986, the City of Hampton purchased the land and the carousel. The carousel was dismantled and stored. Michael Cobb, a curator of the Hampton Carousel, recalled, “The carousel originally belonged to the Stevens family, who owned Buckroe Park. Then when the city bought it, the carousel was dismantled and stored in an old school, the horses were stored in the city hall on the ninth floor, and the organ was stored in another school in Hampton. Then what we called the ‘Roaring Restoration’ began. The carousel had been in storage for a number of years. The Roaring Restoration was a group of people who came together to raise funds for the restoration. To earn money, they sold dedication plaques for horses, paintings, chariots, etc. The funds raised were in excess of a million dollars for the restoration. A gifted restorer named William Finkelstein was commissioned to restore the carousel. Before the carousel was shipped away, we had a going-away party for the horses.”

Once the restoration was complete and upon its return to Hampton, the carousel was reassembled in a new octagonal shaped, weather protected pavilion right across from the Virginia Space Museum. It is now a fully working carousel with all the sights and sounds of the original when it was built during the Golden Age of the Carousel.

Thanks to the efforts of Ms. Elizabeth Panzer, who initiated the idea of saving the carousel, along with Hampton Mayor James Daeson, the Hampton Carousel remains for generations to come to enjoy as one of the most outstanding examples of the Philadelphia style. It is an outstanding example of a dwindling number of Golden Age carousels still in operation today. We are extremely fortunate here in Virginia that we have one of the finest examples of a Golden Age carousel in pristine operating condition.

For more information about the Hampton Carousel visit http://www.hampton.gov/Facilities/Facility/Details/1 or google Hampton Carousel. Better yet, take the whole family, young and old, for a glorious ride on a working, beautiful piece of history.

It is joy to behold and a bargain at just $1 a ride. Like generations of families before, in good times and bad, they will thrill to 18

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music of the carousel band organ and relish a ride on the jumping painted ponies.

Note: There is an old legend known to carousel aficionados about how to find the lead horse on a carousel. The lead horse or king horse is usually the most beautifully decorated horse and generally is a war horse or other military horse. On a carousel with chariots, the lead horse would be the first horse on the right behind the chariot on the outside of the platform. H

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Rewards of Rowing the

William & Mary Rowing Club

Rowing has been called yoga on the water, as

for fun, fitness, and sport

By Zora Aiken

its steady, rhythmic motion provides an ideal background for meditation. It may be the perfect way to relax, unwind, and combat some of the stresses of everyday life.

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n an area so blessed with water trails, there’s no lack of places to enjoy rowing. The chance to explore the natural surroundings—to get back to nature—is the initial attraction to the sport for many recreational rowers.

Beyond experiencing nature from the waterside perspective, rowers quickly learn to appreciate the fitness benefits that rowing brings. For starters, rowing will burn a lot of calories, if that’s an immedi-

ate goal. More significantly, it exercises a wide range of muscles and includes a healthy aerobic workout too. For many rowers, that level of activity is enough.

For others, it will be only a start.

Some recreational rowers seek the solitude of quiet creeks, not only to commune with nature, but also to realize different rewards. Rowing has been called yoga on the water, as its steady, rhythmic motion provides an ideal background for meditation. It may be the perfect way to relax, unwind, and combat some of the May/June 2017

stresses of everyday life. It may be all these at different times.

Other rowers get hooked by the kind of rowing that becomes a challenge to self.

They may still row alone, but they continually push themselves to do better—row smoother, row faster, row further, row longer, in effect creating their own personal records as goals to later surpass. For these people, rowing can change from casual fun to the strenuous effort usually associated with team racing.

While teens may get into rowing because of a school sports program, people can start at any age. It’s not necessary to be a natural athlete. Skill, strength, and stamina come with training, training, training.

Rowing is often the logical replacement for an earlier enthusiasm for running, which becomes more difficult in later years as it stresses knee joints and adds to back problems. Another advantage of rowing is that its exercise benefits don’t have to stop in the winter months; workouts can be maintained anytime on indoor rowing machines called ergometers.

Rowing clubs offer a good way to get started. They’re found wherever the waterways make the sport not only feasible but enjoyable. A club can help the beginner to learn, offer the intermediate rower tips for improvement, and provide opportunities for competition to rowers who want to try racing.

The rowing boat itself can mean any number of types, from a traditional wooden rowboat kept at the family cottage to a carbon fiber racing shell or a boat designed for open-water rowing. Between the extremes are any number of variations.

How the boat will be used naturally determines which type the rower buys, always with an eye on budget constraints.

Creeks near high schools or college campuses are home to each school’s rowing team. Their long, narrow boats are called shells and are made in a size range of 27 to almost 60 feet. Shells are further described by “sculls” (where each rower uses two oars) and “sweep rowing” (where each rower has two hands on one oar).

Racing shells may hold 2, 4, or 8 rowers.

Some shells carry another person—the coxswain (pronounced cox’n)—who steers the boat, controls the rhythm, and serves as the onboard coach.

In school sports, rowing is called “crew,” and this may be where the activity most obviously moves from sport to obsesThe House & Home Magazine

Gloucester’s Women’s Senior Four plus coxswain (from left Ashleigh Dough, Mackenzie Marbain, Autumn Rose, Coach Joey Moore, Bailey Hamilton, and Casey Martin) winning the Virginia State.

Williamsburg Boat Club

Casey Martin (senior) of the Gloucester crew team rowing the single.

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Wake-up call for the athletes is before dawn, so they are on the water by daybreak.

Morning crew practice in front of St. Margaret’s School (2014).

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sion. These athletes don’t just row. They train to push the limits of their physical ability, and when that seems to be accomplished, they force themselves to push even further. They may suffer intense pain and struggle for adequate breath, all the while striving to perfectly match the movements of their teammates.

When rowing ability is measured by the need to continue when the body wants to shout no, then it becomes difficult for the outsider to understand the attraction. But this is what competitive rowers willingly face with every race and many workouts. It’s part of the draw of crew. In a race that may be won by a fraction of a second, there is no room for rest—it’s very much an all-out effort all the time. Crew may be the ultimate team sport, as all rowers need to work toward a synchronized and consistent effort.

Rowers are often described as the most physically fit of all athletes.

With crew, if an individual is tempted to quit, it is the teammates who strongly encourage and influence the person to continue. That kind of camaraderie and teamwork is much appreciated and long remembered. At the end of a race well rowed and hopefully won, when each person knows they have done their best for crew, those are the memories that remain.

Interestingly, recent studies confirm that a positive attitude or the use of visualizing techniques—telling yourself you can go on, you can do the job—actually can help a person do so. Surely crew applies here.

For all the hours put into the sport and all the effort striving to be the best, the young people in crew reap many rewards. At the top of that list are the opportunities for college admissions or scholarships. While the health or fitness benefits are always noted, the intangibles are no less valuable. Crew teaches teamwork, persistence, dedication, sportsmanship, leadership, and more, all of which transfer to many situations throughout life. It’s not surprising that many rowers stay with the sport well after the academic May/June 2017

Tidewater Crews Regatta at Mathews High School’s home base on the East River at Williams Wharf. Courtesy of Ashley Robins.

William & Mary Rowing Club

Spectators line the waterfront at the annual regatta hosted by crew teams based at Williams Wharf. Courtesy of Tim Ulsaker.

Godspeed, one of Jamestown Settlement’s replica ships, arrives at Williams Wharf during a Mathews High School practice. Courtesy of Tim Ulsaker.

or competitive years.

For those who live near a crew practice area, it’s common to see a group of racing shells gliding through the water in the early morning light. Wake-up call for the athletes is before dawn, so they are on the water by daybreak. Watching the shells, a person does not notice a series of fastand-slow movements, but rather a smooth motion that is as close to continuous as possible. The rowers strive to be perfectly synchronized, aimed at maintaining the consistent speed. Oars enter the water together, oar blades vertical, with as little splash as possible. When the oars leave the water, all blades are turned horizontally at the same height above the water.

A typical race is 2000 meters or about 1 1/4 miles. The stroke rate is high at the start, then drops to a slower, steady pace until the race nears the end, when a higher sprint rate takes over.

If watching these athletes sparks the desire to try this special kind of boating, or if rowing appeals to you for any of its peripheral benefits, find a friend with an appropriate boat to borrow or look for a rowing club close to home. A list of clubs may be found at usrowing.org. H The House & Home Magazine

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The Canine Life

Aquatic

Labradors

By Michael Faulkner and Janet Evans Hinman

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nlike their feline counterparts, most dogs woof with excitement for a little recreation in the water. However, some dogs not only enjoy their water fun, they are uniquely suited to the aquatic life, whether it’s to swim and splash or go to work. Typically, when folks from the Northern Neck and Middle Peninsula think of “water dogs” they’re envisioning a type of gundog bred to retrieve game from water, and more specifically to retrieve waterfowl. The Golden Retriever, Labrador Retriever and Chesapeake Bay Retriever are the most common breeds around the region, and for that matter, in the country.

Long ago, Golden Retrievers first emerged when early retrievers were crossed with the best water spaniels, thus explaining their adoration for, and agility in, aquatic environments. A favorite family dog breed, Goldens are steadfast “gentlemen’s 24

Water dogs are not exclusively bred for hunting; they have a variety of talents for which teamwork between man and canine is essential.

May/June 2017

Michael Faulkner showing Wilson to a big win at the Golden Retriever Club of Greater Los Angeles Specialty

Lisa Andrews and her granddog Piper, a champion Nova Scotia Duck Tolling Retriever.

gundogs,� reliable on the hunt yet loving, loyal companions. They are also proficient as service dogs and as search and rescue workers. Labradors, in addition to being faithful companions and dependable gundogs, were also used to carry ropes between boats, tow dories and retrieve fishnets. The Chessie originated in Maryland and is known for its courage, toughness and prowess in the rough, icy waters of the Chesapeake Bay. Less known, but certainly remarkable, is the Nova Scotia Duck Tolling Retriever, a very long name for the smallest of the retrievers. Tollers get their name because of their unique ability to lure waterfowl within gunshot range. To accomplish the task, the hunter stays hidden in a blind and sends the dog out to romp and play near the water, usually by tossing a ball or stick to be retrieved. The dog’s appearance is similar to that of a fox, and its unusual activity and white markings pique the curiosity of ducks and geese, who swim over to investigate. When the birds are close, the hunter calls the dog back to the blind, then rises, putting the birds to flight, allowing a shot. The Toller then retrieves any downed birds.

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Standard poodle, Guinness, a born retriever, makes a game of chasing sticks at Haven Beach in Mathews County.

Leonberger

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Also, it is important to mention that the glamorous Standard Poodle is actually a water dog — that’s right, a purposeful working retriever.

There are several other noteworthy retrieving breeds who love the water. These can include: American Water Spaniel, Boykin Spaniel, Flat Coated Retriever, Curly Coated Retriever, Irish Water Spaniel, Field Spaniel, English Springer Spaniel, American Cocker Spaniel, English Cocker Spaniel, and Welsh Springer Spaniel. Comfortable on both land and water, the spaniels are skillful at getting the gundog task completed and then coming home to make wonderful companions.

Also, it is important to mention that the glamorous Standard Poodle is actually a water dog — that’s right, a purposeful working retriever. Make no bones about it, the Standard Poodle is both a gundog and a water dog, particularly for duck hunting and sometimes upland bird hunting. The signature “poodle cut” may seem more fashion statement than necessity, however it evolved to assist the dog both in and out of the water. Since a poodle’s thick coat can get heavy when wet, the bottom half of the body was shorn to help keep the dog afloat. To keep its organs warm in cold weather and water, the hair was kept long over the chest and head. Bracelets of hair were left to protect the joints and tail, and a topknot was used to keep long hair out of the eyes when swimming.

Water dogs are not exclusively bred for hunting; they have a variety of talents for which teamwork between man and canine is essential. The Newfoundland is a water dog serving mankind through water rescue. The Portuguese Water Dog is a working breed, assisting watermen by retrieving overboard objects, carrying messages, guarding boats, and pulling fishing floats and nets. The Leonberger is a large German breed used on farms for draft work pulling carts, and like the Newfoundland, works well as a lifeguard. The Lagotto Romagnolo, meaning “lake dog from Romagna,” is traditionally a gundog used for water retrieving in Italy, but its present-day job includes hunting for gourmet truffles used in fine dining. The Otterhound is an English hound bred for hunting otters both on land in the water. There are approximately 600 Otterhounds in existence and, unlike May/June 2017

other hounds, they have a thick, rough double coat and webbed feet. The Spanish Water Dog, primarily used for herding sheep and goats, is a multi-talented canine, often used by fisherman and hunters for retrieving.

While every breed of dog has its own unique traits, there are some characteristics that distinguish water dogs from their landloving brethren. All water dogs have webbed feet to propel them through the water, and to help them work on wet terrain. Water dogs also have some form of insulating or water-resistant coat, whether it’s the thick hair of the poodle, or the oily coat of a retriever. A Chesapeake Bay Retriever, with its nearly waterproof coat, can emerge from a river or marsh with only a few drops of water remaining on its fur, and those are quickly eliminated with a good shake. Water rolls off this dog like a duck. A double coat is also a distinctive attribute of water dogs. Double coats have a top layer, made of tougher fur to help repel water and shield the dog from dirt, and a soft undercoat to serve as insulation. Sound temperament is essential across the breeds; no water dog should ever show aggressive tendencies.

The various water dogs have rich historical origins, and it is not by mere coincidence that they are able to hunt, herd, track, and rescue. It is through the efforts of dedicated breeders that water dogs continue to serve mankind — not only because of their aquatic abilities, but also through their service as therapy dogs, guiding eye dogs, and for drug search.

So when you take up the search for a perfect companion to share your water-loving lifestyle, look beyond the familiar to the rich variety of water dogs who would thrive while living life on the river. H

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Chesapeake Bay Retriever

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L I VING Male and female horseshoe crabs emerge from the sea to spawn. Photo courtesy of USFWS

F O SS ILS

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hey have ten eyes, hearts half the length of their bodies, breathe without lungs, chew without jaws, and cerulean blue blood that may have saved your life.

With a hard shell and spiked tail, they resemble vintage Army helmets. They have been on this planet for 450 million years, long before dinosaurs walked the earth. Scientists call them living fossils, as they’ve remained virtu-

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By Deb Weissler

ally unchanged since their story began.

Native Americans used their tails for hunting and shells as serving bowls. In the past two centuries millions have been ground up for fertilizer, used commercially for bait, and bashed in by watermen who consider them competitors for clams. Their eggs provide a rich source of food for migratory shorebirds, and their blood tests for medical contaminants. Meet Limulus Polyphemus, the American horseshoe crab.

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In fact it isn’t a crab at all, but an arthropod; its closest living relatives are ticks, spiders, and scorpions. Fossil hunters and archeologists have found their encased remains in many parts of the world, but just four species survive today, and only one lives along the North American coast, from Maine to the Yucatan.

On a blustery May morning we arrived at our favorite Chesapeake Bay beach, anticipating a long solitary stroll, but discovered we were not alone. As far as the eye could see, dozens of horseshoe crabs lay stranded upside down. Some were already dead, others dying, the rest struggling to right themselves. For the next hour we prodded, flipped, and carried the stranded animals back into the surf. We mourned the dead and celebrated the living, watching them slowly crawl back into the water and disappear beneath the waves.

For millennia, horseshoe crabs have emerged from the shallow waters of the Atlantic to spawn. Timing varies from early spring in the Southeast to late May further north. Author Anthony Fredericks describes the spring spawning as “a family reunion on steroids”.

In Delaware Bay, the epicenter of horseshoe crab spawning, volunteers for ‘Just Flip ‘Em’ assist thousands of stranded animals every spring. In New Jersey, ‘Return the Favor’ encourages communities along the Jersey shore to rescue horseshoe crabs stranded on their beaches or trapped behind riprap.

For most of the year they inhabit the bottoms of bays and shallow estuaries, feeding on worms and shellfish. But for a brief period of time they return to the beach, engaging in a mating frenzy of epic proportions. The flurry of activity occurs mostly at night or at dawn and dusk. Weather, water temperature, and surf conditions can have a profound effect on where and when they come ashore.

The large females, some the size of dinner plates weighing upwards of ten pounds, have no lack of suitors as the smaller males attach and vie for the prize.

Once a male latches onto a female, she tows him up onto the beach where she burrows into the damp sand to make her nest. Digging down four to six inches, she uses her pusher legs to create a slurry of sand and water into which she releases a clutch of eggs, which the male fertilizes.

She then moves forward, depositing another clutch. Each clutch takes approximately The House & Home Magazine

Rufa Red Knots gorging on horseshoe crab roe. Photo courtesy of USFWS

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Anatomy of a Horseshoe Crab

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eight minutes to release, and she can lay as many as 88,000 eggs in a single season.

Shorebirds and small mammals await this largesse, gorging on the roe that has been deposited too shallow or accidently dug up by other spawning horseshoe crabs. As eggs wash into the surf, other predators await, creating a vital link in the food chain that ensures the survival of numerous species. Scientists estimate that less than one egg out of 130,000 survives to adulthood.

The soft, gelatinous eggs soon harden.

Sunshine, sand, and seawater keep them incubated for two to four weeks. For the first few days the horseshoe embryos are invisible to the naked eye, but the eggs gradually swell until their outer shells burst. At this stage, tiny, tailless, horseshoe crabs growing within their chitin shells will shed their casings four times within each egg. The eggshells soon split open, spilling the tiny larvae into the nest. During the next high tide, untold numbers wash into the bay.

A short paddle and they settle to the bottom, borrowing into the soft mud where they dine on rich worms. In their first year they will molt five or six times, at which time they will resemble their adult relatives, measuring about two inches across. The tiny horseshoe crabs spend most of their time eating and growing, molting several times a year during their first three years. It takes seventeen or eighteen molts over a period of seven to ten years to reach adulthood.

The first thing most people notice about a horseshoe crab is its shell. Its body armor is comprised of a thick, flexible, chitin-rich shell that shields it from most predators.

The curved shell allows it to plow through the bay bottom like a miniature bulldozer, as it hunts for algae, marine worms, small clams, and dead fish.

Horseshoe crabs have three main body parts. The first, which gives the crab its distinctive horseshoe shape, is called the cephalothorax, which is hinged to the midsection or abdomen. This hinge allows the body to bend and flex as it swims. The third section is called the telson, or tail.

Unlike other marine creatures with barbed tails, this telson is harmless and helps the crab plow through sand or mud by sweeping from side to side. If a heavy wave should flip the animal onto its back, the telson can also save the horseshoe crab’s life by flipping it upright by powerful May/June 2017

thrusts into the sand. Beach strandings, like the one we witnessed, are nature’s number one killer of adult horseshoe crabs.

Underneath, two small pincers serve as feeding grippers.

Next comes five pairs of walking legs. The back pair is tipped with fanlike structures that aid in burrowing. In the young and in females, the other four pairs of legs end in claws for holding food. In males, the first two legs are tipped with special claws called claspers, which are used to hold onto females during mating. Unlike blue crabs with formidable claws, the horseshoe crab cannot pinch.

Between the legs is a slit that is the horseshoe crab’s mouth.

Like fish, they breathe with gills. Each of the ten gills holds stacks of tissue that resemble book pages. To breathe, it flaps its gills, forcing water past the pages, forcing oxygen in the water to pass through the gills and into its bloodstream.

Its ten eyes are multifaceted, but researchers stress these eyes “see” in different ways than our own. Two eyes underneath and five on top don’t see images per say, but can sense light and dark.

Its two noticeable compound eyes detect movement and shapes in shades of black and white. Some eyes sense ultraviolet light and a group of photoreceptors line the telsons, allowing the crab to “see” behind.

Its most remarkable feature however, is its blue blood. If you have ever been hospitalized, had surgery, been to a medical clinic, received an injection, take a prescription drug, use contact lenses, or had stitches and are alive and well, you have the horseshoe crab to thank.

In the 1960s, researchers discovered that when marine bacteria were injected into the bloodstream of the North American

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Horseshoe crab fossil

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Horseshoe crab’s compound eye. Photo courtesy of Jessica Quinn If you have ever been hospitalized, had surgery, received an injection, taken a prescription drug, or had stitches and are alive and well, you have the horseshoe crab to thank.

Massive horseshoe crab stranding. Photo courtesy of Jessica Quinn

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horseshoe crab, massive clotting occurred.

Clotting prevented bacteria or endotoxins from infecting an injured crab in water filled with germs. Endotoxins in a human’s bloodstream can cause dangerous infections. A test using a compound of horseshoe crab blood, referred to as LAL (Limulus amebocyte lysate), was developed that can detect one part per trillion endotoxins.

This simple and fast test is now used worldwide to check if medicines, blood donations, surgical implants, and medical supplies are clean and safe. So horseshoe crab blood is big business. Unfortunately, the donors of LAL are live animals.

So what does this mean for horseshoe crabs? The subject is highly controversial.

There are currently four laboratories on the East Coast certified to manufacture LAL, and these companies need large numbers of live crabs to meet demand. As the horseshoe crabs come ashore to spawn, collectors are waiting.

May/June 2017

Laboratory technicians mount each crab into a fixture, pierce the tissue around their hearts, and drain up to 30% of their blood, before returning the crabs to the ocean, miles from where they were picked up to avoid re-bleeding too soon. Industry officials claim mortality is low, between ten and thirty percent.

Scientists and environmentalists claim the death rate is much higher, and many crabs that are bled do not recover quickly.

In regions where crabs are heavily harvested, fewer and fewer females are showing up to spawn. For many environmentalists, any laboratory mortality is unacceptable.

Synthetic substitutes for LAL have been developed, but are not yet widely used and, for those concerned individuals, an alternative chemical will only be viable once the crab population is gone.

It’s not just the horseshoe crab whose numbers are threatened. In spring, when thousands of shorebirds migrate from South America along the Atlantic Flyway, they arrive famished and exhausted and gorge on horseshoe crab roe before continuing on. Some stay in the Mid-Atlantic and include American oystercatchers, skimmers, sanderlings, ruddy turnstones, and the rufa red knot. Their numbers have plummeted in recent decades, and the red knot is listed as threatened.

To save the red knot, wildlife officials in New Jersey, Delaware, Maryland, and Virginia implemented horseshoe crab harvesting restrictions. Some allow no females to be harvested, while others have a strict quota. But other threats are on the horizon.

As sea levels rise, horseshoe crabs lose sandy beaches in which to lay their eggs.

Warming waters affect spawning, plastic trash in the water poses hazards, and pollutants kill shellfish that the crabs rely on for food, as well as killing horseshoe eggs and larvae.

We returned to the beach the next day but the shore was empty, spawning over.

But we will return again this May, and if you walk the beach and see a stranded horseshoe crab, remember what this animal has contributed to mankind. Kindly turn it over by its shell, not its telson, and perhaps even send it safely on its way into the life-giving waters from which it came.

Special thanks to Dr. Lawrence Niles, Niles Associates LLC; Debra Reynolds, USFWS; Rom Lipcius, VIMS Professor of Marine Science, and Jessica C. Quinn, photographer. H The House & Home Magazine

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Daisy Douglas in Union soldier uniform.

Courtesy of Sarah Collins Honenberger.

Buffalo Soldiers of Westmoreland County

By Captain Bob Cerullo

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here is an ongoing debate as to how the term Buffalo Solider first came to be. The generally accepted story is that the Native Americans, who considered the buffalo a sacred animal, recognized the African American 10th Cavalry troops they were fighting as brave and noble warriors. Their strength, dark skin and curly black hair brought to mind the buffalo, hence the term Buffalo Soldiers. It is likely the African American troops accepted the name because they understood it to be a compliment.

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“Once let the black man get upon his person the brass letter, U.S., let him get an eagle on his button, and a musket on his shoulder and bullets in his pocket, there is no power on earth that can deny that he has earned the right to citizenship.”

~ Frederick Douglass Portrait of Union solider by waterfall is concept of Cathay Williams (1868) by Garry Palm. Courtesy of Garry Palm. www.garrypalm.com.

Long before Buffalo Soldiers fought in the Indian Wars, there were African Americans fighting for their country. The United States Colored Troops (USCT) branch of the U.S. Army was founded in 1863 to create regiments made up of black enlisted men who were commanded generally by white officers. Their courage and struggle for equal status during the Civil War was depicted in the 1989 film, Glory.

The film centers around the story of Captain Robert Shaw, who was injured at the Battle of Antietam. Believed dead, he is discovered by a black grave digger and sent to a hospital where he recovers and is returned to duty. Shaw is promoted to colonel and put in command of the newly forming 54th Regiment, the first all-black regiment in the U.S. Army.

The courage of black soldiers is further tested when the Confederacy issues an order that all black soldiers found in Union uniform will be summarily executed, as will their white officers.

Due to this order, the opportunity was given to all black solTribute road marker to Walter Tate.

Courtesy of Bob Cerullo.

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diers in the 54th to take an honorable discharge, but none did.

The regiment gains glory when Colonel Shaw volunteers his regiment to secure a foothold in Charleston Harbor. The task is to assault Morris Island and capture the heretofore impenetrable Fort Wagner. The 54th leads the charge, proving for all time the bravery of African American troops.

By the time the Civil War ended, it is estimated that 178,000 African American men had donned the uniform of the Union Army and served as soldiers. There were at least 5,723 black soldiers from Virginia who mustered into the U.S. Army. One of those was a man from Westmoreland County, Virginia named Walter Tate.

Walter Tate was born in Zacata in 1854. In 1879, he journeyed to Fort Concho at what is now San Angelo, Texas, where he joined Company M of the 10th Cavalry Regiment. Tate fought with valor for five years and was wounded in 1884. He then returned home to Westmoreland County where he farmed and raised a family. His descendants number nearly 400. Tate’s grandson Samuel has worked to uncover the history of his grandfather’s service as a Buffalo Soldier.

Two other Westmorelanders served as Buffalo Soldiers. Very little is known about James Arthur Dean, who came from Westmoreland County and lived there until the time he enlisted in the Union Army. He served with the 10th Regiment at the same time as Walter Tate and fellow Westmorelander Richard Johnson, but it is believed they never knew each other. The 10th Regiment moved to Fort Scott, Kansas, in April 1862, and performed duty there until June 4. Some companies went on expedition into Indian Territory with the 2nd Ohio Cavalry from June 13 to August 15. Their fighting ranged from Locust Grove in the Cherokee Nation, to Missouri and the expedition over Boston Mountains to Van Buren, Arkansas. Then the 10th Cavalry moved to Springfield, Missouri, where they skirmished with the infamous William Clarke Quantrill at Paola, Kansas, on August 21, 1863. It is interesting to note that when the defeated Southern Army disbanded, Quantrill stayed behind and formed his own band of guerrillas known as Quantrill’s Raiders.

Among them was teenager Cole Younger, as well as Frank James, the brother of Jesse James. At the end 35

(left) Discharge paper for William Cathay (right two) Union Army colored soldier recruiting posters

of the war, James Arthur Deane made his home in Ambler, Pennsylvania.

At the end of the Civil War, a man from Westmoreland County named Richard Johnson enlisted in the 10th Calvary.

He served from 1873 to 1883. From 1874 through 1875, Johnson fought in the Kiowa, Comanche and Cheyenne campaigns all through Texas, the Indian Territory and in Kansas. During the time between 1876 and 1877, he fought in the Northern Cheyenne and Sioux campaigns. He was stationed at Fort Sill, Indian Territory.

Then Johnson served his country at Fort Stockton in Kansas and several other forts in Texas territory. In 1877, he returned to Westmoreland County to live out his life.

On Zacata Road in Westmoreland County, there is a Virginia highway marker honoring Private Walter Tate just outside of Montross. It is titled: “Private Tate Buffalo Soldier.” That marker was put there as a result of the tireless efforts of a fascinating woman named Daisy Howard Douglas who worked with Tate’s grandson Samuel Tate to get the marker 36

May/June 2017

Despite the former slave’s courage of caring for the sick and wounded, as a “contraband,” Cathay existed on inferior rations and wore secondhand clothing and received little if any medical care. Added to the burden was the arduous 500-mile trek as federal soldiers kept moving south and deeper into the wilderness of Arkansas. Suddenly and without any warning, Cathay was ordered to attend cooking school at Little Rock, Arkansas.

Cathay served more than two years with the 8th Indiana, then was assigned to serve as cook for General Sheridan and his staff at the headquarters of the Army of the Shenandoah. During the battle of Cedar Creek, Cathay barely escaped being captured

by Rebel forces when the surprise attack sent Union forces running for their lives. This probably would have been the first time Cathay had encountered black troops. There were ample

Portrait of a Cathay Williams (1866) by Garry Palm.

Courtesy of Garry Palm. www.garrypalm.com

installed. Daisy Douglas is an educator, author, storyteller, and an incredibly interesting person to talk to and listen to as she tells the tales of the Buffalo Soldiers of Westmoreland County.

Daisy Douglas and her husband of 54 years, James Wilson Crabbe-Douglas, a native of Westmoreland County, now live in Westmoreland County at Sandy Point.

In 1998, Daisy Douglas founded the Westmoreland Weavers of the Word Storytellers Guild. She serves as its director and performs at schools, churches, museums and libraries telling the stories of the African American experience. She has authored numerous books and has received over 200 humanitarian awards. Daisy Douglas has studied the history of Buffalo Soldiers in general and those of Westmoreland County in particular. She has an interest in a unique Buffalo Soldier who went by the name of William Cathay. Born in Independence, Missouri, on September 1842, the child of a free man and a slave woman, Cathay worked as a house slave on the Johnson Plantation just outside of Jefferson City, Missouri.

At the start of the Civil War, Union forces marched in and occupied Jefferson City. The Union Army declared captured slaves “contraband.” Known as contrabands, they were put to work as laundresses, cooks and nurses serving the Union Army. Cathay was just seventeen years of age when taken into service in the 8th Indiana Volunteer Infantry Regiment under the command of Colonel Walter Plummer Benton. It is likely that Cathay helped the wounded soldiers of the 8th Indiana at the Battle of Pea Ridge. Cathay had learned nursing skills first hand and is believed to have worked as a nurse and medical assistant in various places, including the field hospital.

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opportunities for Cathay to desert the Union Army, but Cathay never did. Some historians believe Cathay was learning to like being part of the army of liberation for African Americans.

On November 15, 1866, William Cathay enlisted in the Union Army at St. Louis, Missouri. Tall and strong, William Cathay was mustered in along with other able-bodied blacks who were eager to be a part of ending slavery, but William Cathay had a deep dark secret. William Cathay was actually a former slave woman whose real name was Cathay Williams. It is believed that she was able to conceal her real gender from everyone but two people — her cousin and her friend, both of whom were soldiers in the 38th, the same unit in which she served as a cook. Cathay marched and kept up with the best of her fellow soldiers. Marching and various illnesses finally caught up with her and she was hospitalized. It was then a surgeon discovered that William Cathay was Cathay Williams.

Possibly quite shocked, her commanding officer, Captain Charles E. Clarke, gave her an honorable discharge on October 14, 1868. Cathay eventually returned to Trinidad, Colorado, where she ran a business. Although she applied for a military pension, it was denied, despite her having serious medical problems. It is not known exactly when she died, but it is believed to be in 1892. She would have been 49 or 50 years of age. In 2016, a bronze bust of Cathay Williams was erected outside the Richard Allen Cultural Center in Leavenworth, Kansas.

The story of Cathay Williams is a significant one, as are the stories of countless numbers of Buffalo Soldiers, including the Buffalo Soldiers of Westmoreland County, who despite wretch-

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ed treatment as slaves and even as free blacks, believed in their country and fought to make it free for people of all colors, races and creeds. Perhaps Edward Cunningham said it best in his poem, The Buffalo Soldiers: Bravely and surely and swiftly you ride Out of the mists of our past.

Soldiers of color, of courage and pride, into the sunlight at last…

Fierce in your loyalty, true in your trust.

Strangers to glory and fame.

Comrades of hardship and desert and dust. Buffalo Soldiers by name…

Buffalo soldiers, black Buffalo Soldiers, Riding to destiny’s call, Buffalo Soldiers, brave Buffalo Soldiers, Ready to sacrifice all…

Buffalo Soldiers, America’s Soldiers, Raising your banners of gold, Honor and praise to the Buffalo Soldiers, Long will your legend be told!

Buffalo Soldiers like Walter Tate, Richard Johnson and James Arthur Dean refused to accept the hopeless future that was their destiny. These courageous people seized the opportunity to become Buffalo Soldiers and proved beyond any question of a doubt their equality, bravery and love of country. Well done, Buffalo Soldiers! H

May/June 2017

Display table at Daisy Douglas talk in Westmoreland. Courtesy of Sarah Collins Honenberger.

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Gourmet Pizza

A New Spin on an Old Favorite

By Barbara Weldon

Although created for the privileged, a gourmet pizza can be created at home. With a little imagination and a solid determination to find high quality ingredients, you can become a gourmet pizza chef.

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gourmet pizza aims at combining surprising flavors while maintaining the visual delight that defines the essence of gourmet.

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hen we hear the word gourmet, we envision a culinary wonder, delightfully displayed on a plate. Our expectations are not far from reality. For a dish to be considered gourmet it should be characterized by refined, elaborate preparation and served in a stunning display and have a balance of several contrasting, rich flavors.

Gourmet pizza is no different. Pizza has been around for thousands of years. Various ancient cultures produced flatbreads with toppings. The actual flat piece of bread was meant to act as an edible plate. The Greeks called this round, flat piece of bread a plakuntos, and it would often be topped or finished with olive oil, garlic, onion and herbs. At that time, pizza was a dish prepared for poor people and sold on the streets. It was not until the late eighteenth century that they began adding tomatoes to their flatbread creations, and the more modern version of the pizza began to take shape.

The word pizza became popularized in the sixteenth century in Naples when Esposito of Pizzeria di Pietro created a pizza topped with sliced tomato, basil, and mozzarella for the visit of King Umberto I and Queen Margherita. The colors were considered patriotic and resembled the Italian flag. This pizza was named Pizza Margherita in honor of the Queen and set the standard for which pizza is created today.

Pizza made its way to the United States in the late nineteenth century with the arrival of Italian immigrants.

Cities like New York, Chicago, Philadelphia and Saint Louis became famous for their amazing pizzas, as large pockets of Italians settled in the areas and began peddling pizza on the streets. They would wear large metal washtubs on their heads and peddle up and down the sidewalks, selling pizza at two cents a slice.

While pizza began as a food sold on the streets for poor The House & Home Magazine

people, it quickly became a favorite among a broad range of people living in these cities and spanning financial classes.

However, the boom in the pizza industry came after World War II, when returning GIs created a nationwide demand for the pizza they had eaten and loved in Italy.

The most popular toppings for pizza have settled into pepperoni, cheese, peppers, onions, anchovies, sausage, and mushrooms. Today, chefs have been taking an ancient dish and opening a whole new world of delicious possibilities.

Gourmet pizza was created by high-end chefs for the privileged. Their goal was to revive a common dish and create a new class of enjoyment for an old favorite.

Because of its versatility, pizza is open to improvisation.

However, gourmet pizza aims at combining surprising flavors while maintaining the visual delight that defines the essence of gourmet. Gourmet pizza is gaining popularity throughout the country, and parlor style pizzerias are popping up in communities across America.

Defining a gourmet pizza against a regular pizza begins with the selection of ingredients. Only the freshest ingredients with the finest of quality are used. When using meats, they must be fresh and high quality as well.

They should be organic and nitrate free to maintain purity of flavor. When it comes to cheese, fresh mozzarella is preferred and highly encouraged. Each bite of a gourmet pizza proves the quality of each chosen ingredient.

Although created for the privileged, a gourmet pizza can be created at home. With a little imagination and a solid determination to find high quality ingredients, you can become a gourmet pizza chef. Creating the perfect gourmet pizza that matches your taste buds and personal preferences takes experimentation and patience. However, finding a combination that takes an old favorite and makes it new is worth every minute. To help you find a new and exciting flavor, here are a few of our favorites. H 41

ONE EASY PIZZA DOUGH RECIPE Ingredients: • 1 tablespoon sugar • 1 1/4 ounce packet active dry yeast • 3 tablespoons olive oil • 3 3/4 cups all-purpose flour, plus more for dusting • 1 1/2 teaspoons salt

Directions: Whisk 1 1/3 cups of warm water (hot from the tap) together with sugar and salt. Sprinkle in the packet of yeast and set aside, allowing the yeast to get foamy. Add the olive oil to the yeast/water mixture. Begin to stir in the flour, stirring until the mixture forms a dough.

Sprinkle a working surface area with extra flour and begin to knead your dough ball for another 5-10 minutes, until the dough is smooth. Brush a small amount of olive oil on the dough ball and place back into the mixing bowl. Cover and set aside at room temperature for about an hour, allowing the ball to double in size.

When ready, roll out the dough to about 1/4-inch thick (or to your preference).

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ASPARAGUS, MUSHROOM, PESTO PIZZA Ingredients: • One Easy Pizza Dough Recipe • 1 bunch of asparagus (about 15 stalks) • 1 cup sliced mushrooms • 1 cup basil leaves • 1/4 cup mint leaves • 1/4 cup cashew nuts • 1 cup finely grated Parmesan cheese • 4 tablespoons olive oil • 2 tablespoons lemon juice (roughly half a lemon) • 1/2 cup feta cheese • Shredded Parmesan to top

Directions: Preheat the oven to 415 degrees. Place a pizza stone in the oven as it heats up (or a baking tray if you don’t have one).

Prepare the asparagus by snapping off the woody ends (dispose of the woody ends) and chop tops into pieces. Reserve the tips and place the rest into the food processor along with the basil and mint leaves, cashews, Parmesan, oil and lemon juice. Process until smooth and well combined.

Roll out the pizza dough and place on the preheated pizza stone. Spread with about 1/2 cup of pesto and top with the asparagus tips and mushrooms. Sprinkle the feta cheese and top with Parmesan cheese.

Bake in the preheated oven for 10-12 minutes until golden brown and bubbling.

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SHRIMP AND RED PEPPER PESTO PIZZA Ingredients: • One Easy Pizza Dough Recipe • 1/2 pound large (16-20 count) shrimp • 1 clove garlic, minced • 2 tablespoons olive oil • Juice from 1/2 lemon • 1/2 teaspoon red pepper flakes • 1/4 medium onion, sliced thinly • 1/4 red pepper, seeded and cut into strips • 2 cups shredded mozzarella • 1/2 cup shredded chicken • Fresh basil (optional) • 2/3 cup red pepper pesto (recipe below) Roasted Red Pepper Pesto (Makes about 2 cups) • 1 clove garlic • 1 jar (16 ounces) roasted red peppers • 3 tablespoons grated Parmesan • 1 tablespoon fresh basil • 1 tablespoon olive oil • 1 teaspoon sugar • 1/2 teaspoon red pepper flakes

Directions: Prepping the Shrimp: Shell and devein the shrimp. Then toss the shrimp in a bowl with the garlic, pepper flakes, olive oil, and lemon juice. Let this marinate for 10 minutes or so.

Red Pepper Pesto: Place pesto ingredients in a food processor and give it a pulse until ingredients form a sauce. It’s okay if it has a few lumps.

Preheat the oven to 450 degrees. If you are heating up a pizza stone, make sure you give it at least 30 minutes to get the stone as hot as possible.

Prepare your pizza dough. Add an even layer of your red pepper pesto onto the dough and then top it with the onions and fresh red peppers.

Sprinkle half of your cheese to cover the red pepper pesto. Next, evenly spread your shrimp and chicken over the top, then top off with the other half of your cheese. If desired, sprinkle with dried basil or spread fresh leaves. Try to keep the shrimp in one layer to ensure even cooking all the way through. Bake 12-14 minutes, or until your shrimp is thoroughly cooked, the cheese is melted and the crust is browned around the edges.

Garnish with fresh basil sprigs, slice and serve.

PROSCIUTTO, MOZZARELLA AND FIG PIZZA Ingredients:

• One Easy Pizza Dough Recipe • 1 tube tomato purée • 9 oz. mozzarella cheese, sliced • 8 slices prosciutto • 5 figs, quartered • salt and freshly ground black pepper • 1 bunch fresh basil

Directions: Preheat the oven to 425 degrees.

Prepare your pizza dough. Spread the tomato purée over the dough (leaving a 1-inch border), followed by the mozzarella, prosciutto and half of the figs.

Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes, or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil and serve.

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May/June 2017

CHEESY BREAKFAST PIZZA

MARGHERITA FLATBREAD PIZZA

Ingredients:

Ingredients:

• One Easy Pizza Dough Recipe • 1 pound frozen shredded hash browns, defrosted • 6 large eggs • 2 cups shredded cheddar, divided • 6 strips bacon • Chopped fresh chives, for garnish • Salt & pepper to taste • Non-stick cooking spray for pan

• 1 flatbread (also called naan) • 3 pieces of sliced fresh mozzarella • 1 tomato, sliced thinly • 5-6 leaves basil • 3 cloves garlic, minced • 2 tablespoons olive oil • 2 tablespoons balsamic vinegar • Salt & pepper to taste

Directions:

Directions:

Preheat oven to 400 degrees. Prepare your pizza dough.

In a large mixing bowl, combine hash browns, eggs and 1/2 cup cheddar and season with salt and pepper.

Using your hands, pat mixture onto your prepared pizza crust. Bake until golden, about 20 minutes.

Meanwhile, in a large skillet over medium heat, cook bacon until crispy (about 6 minutes per side).

Transfer to a paper towel-lined plate, drain, then crumble.

Top baked pizza with remaining 1 1/2 cups cheese.

Scatter with crumbled bacon and season all over with salt and pepper. Slide back into the oven until the cheese has melted and serve hot.

Mix 1/2 of the minced garlic with 1 tablespoon of olive oil. Brush the flatbread with the garlic oil. Place the flatbread into the preheated oven for 5 minutes to crisp.

Remove from the oven and place the three slices of mozzarella on the top of the flatbread. Sprinkle with salt and pepper to your personal preference. Place thinly sliced tomato slices on top and place back into the oven for another five minutes.

Meanwhile, mix the remaining oil and garlic with the balsamic vinegar, stirring completely. Chop fresh basil.

Remove pizza from oven and drizzle the balsamic vinegar over your pizza and sprinkle with chopped basil.

Slice your pizza and serve.

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Courtesy of Casey Templeton Photography

The Restoration of the DAW Theater

Heroes Needed

By Janet Evans Hinman

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he DAW Theater restoration effort in Tappahannock, a project conceived with much enthusiasm and optimism less than two years ago, has slowed to a crawl in recent months, due in part to a sluggish trickle of donations and a shrinking pool of volunteers. To make matters worse, organizers fear an anticipated reduction in grant funding through the National Endowment for the Arts, which would be “catastrophic” for small theater companies, noted Jeremy Gassen, an artistic director of the DAW program. “Theater projects rely on grants for about 50 percent of their funding, and if grants become more scarce, then funding will go only to the most established companies,” he said.

Progress has also been stalled by the complicated construction needs of the aging facility.

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In spite of regular fundraising events hosted by The DAW Foundation, formerly The Cooke Foundation, funding efforts have not risen to a level sufficient to support the renovation of the nearly 90-year-old art deco building.

“The project is in a holding pattern,” said Kia Ware, president of the eight-member board of directors. “The DAW Theater needs a hero or a group of heroes,” she said. “We’re very frustrated with the pace of progress. In spite of many encouraging words, community support has just not been as strong as we anticipated.”

Located on Prince Street, in the heart of Tappahannock’s historic downtown, the facility opened as the Essex Theatre in 1930 with about 400 seats. It changed hands a few times in the 30s and was re-introduced as the DAW Theater in 1939. The DAW closed its doors for good in 1998. It was purchased by Gene and Mary Jane Cooke, primarily so it wouldn’t be torn down. The Cookes also own Essex Inn in Tappahannock, an 1851 Greek revival manor house converted to a bed and breakfast enterprise. In 2014, the Cookes hired Gassen and Ric Jefferson as innkeepers. In May/June 2017

addition to their experience in corporate hotel management, Gassen and Jefferson were skillful at running their own theater company, Jeric Productions. With more than 20 years’ experience in all aspects of theater, the pair agreed to be the artistic and managing directors of the DAW project.

The Cookes are in the process of transferring ownership of the theater to the DAW Foundation, a non-profit 501(c)(3) organization.

With an initial $40,000 budget, the first phase of the DAW project was to clear and clean the interior of the building, removing the seats while reserving some to be reupholstered and reinstalled, updating bathrooms, repainting the interior and reconstructing the stage. The intent was to start with a simple “black box” theater capable of success as a working venue — hosting profitable performing arts events and allowing for community projects to be staged as well. With a growing repertoire of profitable shows and an expanding cash flow, a second phase of improvements would allow for further renovations to bring the theater back to its original standards.

Bolstered by fond memories of the DAW’s grand past, citizens seemed eager to participate, readily volunteered, and clean-up efforts were moderately successful. Progress stalled, however, when engineering assessments found that the rear third of the building, including the stage, needed some serious reinforcement to make it structurally sound and operational.

The board has been advised that it will cost at least $250,000 or more to accomplish the task. “Without significant funds and community support, it’s going to take a lot longer than anticipated,” Gassen said.

Lottsburg resident Skip Tilley has been a trusted adviser to the foundation board. With a background in construction, Courtesy of Casey Templeton Photography

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Courtesy of Casey Templeton Photography

Courtesy of Dawn Howeth and theater experience, Tilley has been on hand to guide the board through the technical aspects of the renovation.

He’s a valuable resource, having been instrumental to the Westmoreland Players, supervising and constructing the modifications to the lobby, green room, kitchen and restrooms of the Westmoreland Players Theatre. He also builds sets for The Lancaster Players.

But without serious financial donations, the best intentions can only go so far. The DAW Foundation is in need of a group of civic-minded locals seriously interested in restoring the Tappahannock icon to a semblance of its former glory.

Fundraising efforts continue — events like cocktail receptions or “Martinis and Moonlight” (an outdoor screening of vintage movies in the garden of the Essex Inn), and a lavish Mothers’ Day Brunch featuring the inn’s gourmet fare. “We haven’t given up,” Ware said. “The board will continue to raise funds and make plans for as long as it takes,” she said. What the foundation needs at the moment, in addition to financing, is the advice and labor of skilled professionals with experience in construction, structural engineering and historic renovations.

“The building is an empty shell right now; but you can already see the potential of the place,” said Gassen. Artifacts like marquee lighting, art deco fixtures; film reels, cases and projectors; a popcorn maker; and a fortune-telling scale have been set aside for future display. “There’s no other stage space like it in the region. A refurbished, historic theater could benefit the entire area. It could provide a local anchor and change the face of downtown, adding identity and character,” he said. “Everyone still seems very interested. People stop us on the street and ask about our progress.”

Most long-time residents have a story or nostalgic memory of the DAW Theater — whether it’s a fond recollection of a first date, a family outing, or of secret balcony shenanigans.

“That theater has a home in the heart of the Tappahannock community and the entire region,” Gassen said. “It deserves its time-honored place as a local landmark.” H 49

Outdoor Kitchens

By Blake Slusser

I

magine this, you have your extended family coming over. Since it is summer and the humidity has been low, you anticipate you will be spending a bulk of your time outdoors. You splurge on new patio furniture, power wash the patio, and mulch your flower beds. Everyone arrives and as you planned, the backyard is where you find yourself.

When beverages are needed, you run inside and grab something from the fridge. For lunch you run inside and fix some sandwiches and head right back to the patio. Everyone is having a lovely time outside.

As dinner time rolls around, you run inside once more and pull out the fixings for a seafood boil. You find your big double boiler; you peel potatoes and shrimp, dice sausage, shuck corn. Everyone is having a lovely time outside, except you. You hear laughter from the windows.

Your timer goes off and you grab a huge platter and dump out your delicious dinner. You bring plates and drinks and your one pot wonder meal to the patio.

Then you remember, the kids won’t eat shrimp and sausage, you run back in to boil a few hot dogs, because you forgot to check the propane tank on your grill. Five more minutes and you can join your family. After over an hour of kitchen prep and cooking, you emerge famished and wishing you had installed that outdoor kitchen you had been wishing for‌ One of the most beautiful things an outdoor kitchen can give a family is the ability to remain with their family. You extend your living space outdoors and can even enhance the ease of many common dishes. For some, the hardest part may be knowing where to start.

Many outdoor kitchens are created from the bottom up. You choose the location for the kitchen and determine the dimensions and flooring. Many people prefer for their outdoor kitchen to be in close

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One of the most beautiful things an outdoor kitchen can give a family is the ability to remain with their family. You extend your living space outdoors and can even enhance the ease of many common dishes.

The House & Home Magazine

proximity to their indoor kitchen so they can move quickly between the two for scarcely used kitchen gadgets, extra utensils, and the like.

Another huge benefit of installing your outdoor kitchen close to your existing kitchen is that you will have water, electric, and even perhaps propane lines in close proximity. This can be a huge savings when installing new lines.

Pavers or cement are an excellent choice for outdoor kitchens because they can be washed down easily. Other options include gravel or decking materials. You may even be able to work within an existing deck or patio with a few modifications. It is great if you can add gas, electric, and water lines before placing the flooring, but talk to your contractor to see if your existing space can be utilized with just a few modifications.

When deciding on dimensions you will want to consider seating and serving areas, what type of appliances you will use, adding a fire pit or heat source to extend use into cooler months, and existing landscaping or lawn parameters. This is why it is so important to bring experienced professionals in on your project early. Not only will they be able to design your space for you they will also be able to catch ventilation issues and piping issues saving you money down the road.

Depending on the scope of your undertaking, an experienced contractor will also be able to bring in the expertise of a landscape architect to determine, based on the characteristics of your lawn, what is the safest way to invent your dream outdoor kitchen. This is especially important if you are adding a large patio on a steeply sloped hill, the river, or a creek.

When we envision an outdoor kitchen we tend to automatically think of stone pavers. One of the reasons for this is that they are so easy to maintain once installed. They are very low maintenance and resist weathering, but there are a ton of new options on the market that will perform as well. These materials include tile, stainless steel, and polymer.

Another decision to make is how much outdoor storage your kitchen will require. Along with a place to store outdoor cooking accessories you will also need a place to store plates, flatware, and glasses. There are so many choices in polymer cabinets you may even be able to find one that matches your indoor cabinetry! Exploring these options can make the transition from our indoor living space to our outdoor space more seamless.

The next big decision is selecting appliances for your space to meet your outdoor cooking needs. This is where the fun begins.

There are so many options available for outdoor kitchens that weren’t available even 10 years ago. For an outdoor cooking space you will need a cooking surface, refrigeration, and water.

This means it’s time to start shopping for a grill, refrigerator, and sink.

When we think of outdoor cooking what immediately comes to mind is the grill. There are so many options available. The old question used to be do you prefer gas or charcoal? Now you can choose from gas ranges of all sizes, charcoal, smokers, and even brick pizza ovens imported from Italy.

Another choice is do you want your cooking surface to be built in or stand alone? Gas grills can be built directly into a paver wall with a circular opening for you to place your Big Green Egg. Many outdoor kitchens incorporate several of these 51

options with both stand alone and built in cooking surfaces.

For your refrigeration needs you will need to determine how you will be using your outdoor kitchen. If you have access to a large quantity of ice and will not be using the outdoor refrigerator often you may be able to get by with just an incorporated cooler. Although, most of us do not want to run to the store every time we go outside to grab a few bags of ice.

It is often easier (and even more economical) to have an outdoor electric refrigerator. The size you will need depends on what you will be storing. If you want to keep drinks handy, but can use your indoor refrigerator for food a small, half refrigerator may be all you need. If you want your outdoor kitchen to be fully stocked with snacks/lunch/ dinner items and beverages, you may need a full size refrigerator.

The final decision will be what type of sink you will need. You may only need water for drinking or filling small pans, for this, a typical kitchen sink would work well. If you want to use this sink for filling larger pans (shrimp boil mentioned earlier) or even for gardening purposes look for a deep utility sink.

As a bonus most outdoor kitchens do not require both hot and cold water lines as indoor kitchens do. If you already have a water line running to a spigot you may be able to inexpensively extend those water lines to your outdoor sink. For a fully plumbed sink don’t forget about adding a sewer line.

Many outdoor kitchens incorporate some type of covering. There are many portable or fixed options available.

These are especially helpful when a short summer rainstorm comes through midcooking. When selecting an option, be sure to leave the space above your grill open for proper ventilation.

Now, let’s imagine the scenario mentioned earlier with an outdoor kitchen, same menu different memories made.

Everyone is having a lovely time outdoors enjoying your new patio furniture. The children are still running through the sprinkler, but when everyone gets thirsty, they go ahead and grab a drink from your outdoor refrigerator. The drinks are right beside the chicken salad you will serve later for lunch.

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Once dinner comes along, you run inside quickly for the ingredients, but bring them outside to your kitchen prep area where your sister joins you in preparation. You fill your large double boiler in your outdoor utility sink and set it on the burner. It’s almost a scientific fact that water boils faster when you are enjoying waiting for it!

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As you add the ingredients, your sister-in-law reminds you the kids probably won’t eat the shrimp/sausage boil, so your reach into the fridge for hot dogs and fire up your grill (propane is not an issue since it is hooked to the house line).

You aren’t certain how long it has taken to get everything straight, but you sure are having a great time. H

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PEET’S COFFEE FINDS

“Peetnicks” IN THE NORTHERN NECK OF VIRGINIA 54

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hen Peet’s Coffee decided to grow its brand beyond California a few years ago, the company selected the Washington D.C. area as well as central Virginia for expansion, including building an east coast roasting facility in Suffolk this year.

So, the owners of Front Porch Coffeehouse knew that Kilmarnock was fertile ground for “Peetniks” as the bean purveyor’s cult followers are known in their home state of California. Kilmarnock had the right geographies in the center of the Northern Neck where people have been yearning for a really great neighborhood coffee shop, and many already loved the brand from Northern Virginia and Richmond.

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Peet’s coffee dates back 50+ years to a Dutch coffee roaster named Alfred Peet, who was the father of coffee roasting in the U.S. Alfred Peet taught his artisan craft to the original founders of Starbucks, and changed the way Americans think about coffee. Today, Peet’s Coffee & Tea offers superior quality coffees and teas in multiple forms, by sourcing the best quality coffee beans and tea leaves in the world, adhering to strict high-quality and taste standards, and controlling product quality through its unique direct store delivery and small batch roasting process.

And the good news is that now Peet’s Coffee can be enjoyed at the Front Porch Coffeehouse on Main Street in Kilmarnock.

based drinks. So the next time you get into line at Front Porch Coffeehouse, you’ll be prepared to order something you are sure to love.

ESPRESSO The espresso is the foundation and the most important part to every espresso based drink. It’s a small shot of caffeine — usually about 1.1 ounces. It is both stronger and more flavorful than a regular cup of coffee. Also available in decaf. Espresso is ordered by the shot – 1, 2, or 3 shots but can also be added to any beverage as an addition – for example, you like a kick of caffeine in your brewed coffee – then add a shot of espresso.

MAKING SENSE OF THE MENU OPTIONS Coffee aficionados devoted to the art of drinking coffee and espresso have their own language of sorts. Baristas and cashiers are trained to understand how to order and prepare all the options. Latte, espresso, cappuccino – there are so many different types of coffee it becomes a language itself! This simple guide will explain the differences between some of the most popular espresso, coffee and tea

AMERICANO If you like the caffeine boost you get from espresso but the taste is just too strong, an Americano is the brew for you. It’s a shot of espresso with twice the amount of hot water. The term “caffè Americano” specifically is Italian for “American coffee”. There is a popular belief that the name has its origins in World War II when American soldiers would dilute espresso with hot water to approximate the coffee to which they were accustomed in the U.S. MILK OPTIONS Most beverages that require milk are typically prepared with 2% milk unless ordered with Skim Milk, Almond Milk, Soy Milk, Half & Half or Whole Milk. All these options are available and can be ordered as substitutes. Fancy terms such as Breve are used for substituting Half & Half in the beverage.

CAPPUCCINO Some people like their coffee drinks black. Others prefer some milk in their coffee. One of the most popular espresso drinks, a cappuccino, is made by pairing a shot of espresso with a small amount of steamed milk and a mountain of foam. It can be jazzed up with a myriad of syrup flavors such as vanilla, honey, caramel, and hazelnut.

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CAFE LATTE A café latte, or “latte” for short, is an espresso based drink with steamed milk and milk-foam added to the coffee. Lattes and cappuccinos are quite similar in their creation, both start with an espresso base, but while a cappuccino has a little milk and a lot of foam, a latte has a lot of milk and a little foam. This creamier drink doesn’t have as strong of an espresso flavor as a cappuccino.

Again, you can jazz it up with syrups or sauces to make a vanilla latte, a chocolate Mocha latte, a white chocolate coconut latte, a sugar-free vanilla latte or many other options including as an iced beverage.

CAFÉ AU LAIT A café au lait is a drink of strong drip brewed coffee, to which steamed milk is added; this contrasts with a caffè latte, which uses espresso as a base. A syrup can be added to a café au lait to add a bit of hazelnut, vanilla, or almond flavor to the beverage.

Javiva

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CARAMEL MACCHIATO Caramel Macchiato is a lot like a cafe latte, since both have same two ingredients: milk and espresso. A Caramel

Macchiato is made from a lot of hot milk at the bottom and a small amount of espresso added on top and caramel sauce and vanilla syrup are added to sweeten the beverage. No additional sweeteners are needed for this beverage!

JAVIVA Javiva is a trademarked brand of Peet’s for a line of frozen coffee beverages.

It consists of espresso or coffee and other base ingredient (e.g., mocha, vanilla, or caramel), blended with ice and other various ingredient mixes, and typically topped with whipped cream and caramel or chocolate swirl. It can be made coffeefree as well which is similar to a frozen milk shake. It can also be made in a light version lower in calories as well as in an earl grey or chai or matcha tea version.

COLD BREW While cold brew is, well, cold coffee, it’s not just regular iced coffee. It is coffee that’s brewed with room temperature or cold water over a 12 to 24-hour brew time. Because it’s made with cold water, it’s generally a bit mellower, full bodied, and a little less acidity than regular iced coffee. Once the coffee is steeped, the very strong coffee concentrate is reduced with water in small batches for ultimate freshness and served with ice.

For a New Orleans-style cold brew, Front Porch Coffeehouse offers a Cold Brew Black Tie which is made with May/June 2017

order a Dirty Chai Latte which includes a shot of espresso (or two) which makes for an interesting robust mixture of coffee and tea with milk.

Matcha Green Tea gained popularity for a sustained energy boost, loads of antioxidants, and thanks to an amino acid called L-Theanine, an increased metabolism, and a caffeine hit without the jittery after-effect. All this means is that there’s a Matcha movement happening particularly with the millennial generation.

So, what is special about this green tea? Matcha is a finely ground powder made from green tea leaves which is traditionally hand-picked and stone-ground into a dust. This process preserves both the color and nutritional qualities of the tea which is then mixed into a hot or iced Latte at Front Porch Coffeehouse. Matcha also is complimented with a splash of peppermint for an interesting beverage experience and can also be combined with Honey for a gentle spa-like beverage experience. H When it comes to coffee, fifty-seven percent of Americans over age 18 drink coffee on a given day...more than one half of the American population drinks tea

chicory for a kick of spice and sweetened condensed milk or dulce de leche with a splash of half-and-half. And for summer, coconut syrup makes a refreshing summer iced coffee beverage.

DARK, MEDIUM VERSUS LIGHT COFFEE ROASTS So, which roast do you assume has more caffeine punch?

Answer: Light Roast. The more you roast the coffee, the less caffeine. So, if you want more kick, order a Lighter Roast Coffee of the Day. THE MATCHA AND CHAI CULTURE – WHAT YOU NEED TO KNOW ABOUT THE TEA WORLD When it comes to coffee, fifty-seven percent of Americans over age 18 drink coffee on a given day, and a quarter of adults say they are addicted to the beverage. On any given day, more than one half of the American population drinks tea. On a regional basis, the South and Northeast have the greatest concentration of tea drinkers….80% is iced tea. Tea is nearly 5,000 years old when it was discovered in 2737 BC by the Chinese Emperor Shen-Nung. If coffee is not your “cup of tea,” Front Porch Coffeehouse offers a wide variety of hot & iced specialty teas including Chai & Matcha Green as well as ice teas infused with mango or raspberry. All of Front Porch Coffeehouse teas are from Mighty Leaf Tea, a subsidiary of Peet’s. Mighty Leaf Tea makes artisanal teas and creative blends in a compostable mesh pouch. With a proprietary handcrafted manufacturing process and distinctive packaging, Mighty Leaf Tea offers among a range of blends several organic varieties.

In many languages, CHAI is the word for tea. In the U.S., it is a spicy blend of black teas and chai spices… cinnamon, ginger, cardamom, cloves and peppercorns. CHAI tea is most popular now as a Latte which includes the steamed milk like an espresso Latte. And for the Espresso drinker, you can also The House & Home Magazine

Front Porch Coffeehouse is located at 139 S. Main Street in Kilmarnock and is open Monday – Saturday from 6:30 am to 6:00 pm and late evenings beginning Memorial Day Weekend through Labor Day.

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SENIOR LIVING

Regrets ABOUT Retirement THE MOST COMMON

By Barbara Weldon

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While having confidence is wonderful, preparation is better. So, no matter how far away retirement is for you, it could pay off to be thinking about what your retirement could look like while you are still in the workforce.

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e have all heard it said, “If I could go back in time I would…,” or “If I had it to do all over again I would...,” but unfortunately, getting a do-over with your finances is a rarity. When it comes to retirement, the lessons that you wish you had learned before you get there are long past. That is when the saying, “Hindsight is 20/20,” begins to mean so much more.

Most people think about retirement with a thread of fear.

It brings thoughts of a slim savings account and a fluctuating 401K account. We know that we should be thinking about our golden years but we also have to remember that life is not always about money and neither is your retirement.

The average American feels fairly positive about their retirement prospects, but according to the 2016 Retirement Confidence Survey, only 21 percent are very confident that what they have saved is enough to cover their expenses as they enjoy their retirement. While having confidence is wonderful, preparation is better. So, no matter how far away retirement is for you, it could pay off to be thinking about what your retirement could look like while you are still in the workforce.

May/June 2017

Here are some of the biggest regrets that retirees wish they had considered before enjoying their golden years.

They would have saved more money.

It may seem like this would be an obvious factor for planning, but it is also one of the biggest regrets felt by retirees. If you have not saved enough money, all of your plans become difficult. One million dollars in a savings account used to be the benchmark for a comfortable retirement, but experts say that today it may not be enough. While you can enjoy retirement with that kind of money, only you can determine what is or is not enough for you.

To financially plan for your individual retirement, experts say that you should plan for much more in health care costs than what you have spent throughout your entire life, as these costs are likely to increase over your golden years. Some estimates state that healthcare expenses for retirees could extend to around $250,000 or more, even if you have lived a healthy lifestyle.

Additionally, you should expect the unexpected when it comes to any financial pitfalls that may occur. Experts say that financial planning should account for both success as well as financial challenges and failures.

They would have stayed in the workforce longer.

Many of us have grown up thinking that there is a magic age for retirement and once we reach that number, retirement is a rite of passage. But once you leave the workforce it becomes difficult to return. Many who left a career return because they could not afford retirement, only to find that they cannot get their previous salary or benefits package because employers are concerned about their age.

Unfortunately, those who stay in the workforce longer can struggle with just as many disadvantages. Although it is illegal to discriminate according to age, many employees between the ages of 55 and 59 are overlooked for promotions and on-the-job training, regardless of education or experience level.

However, keeping a job is not always about financial planning. Many people decide to stay in the workforce for many reasons beyond saving money. Working longer has been shown to keep the mind sharp and to decrease depression. It also helps you maintain an active social life. When considering retirement, all of these factors should be considered while making the decision.

Men especially struggle with this aspect as social connections for guys are often work related. Experts highly encourage taking the time to forge new relationships before retiring. They also encourage finding a new hobby or becoming a volunteer for your favorite charity.

They drew on their social security too early.

Research and study your retirement benefits. From pensions to Medicare, it is important to understand how your financial systems work. Learning when to start using your benefits is crucial.

Depending on Social Security straight into retirement could mean that you miss out on bigger returns if you wait just a few more years. Social Security is meant to be a supplement rather than a main income source, and it was originally designed to cover one-third of your retirement income. Personal savings and a pension were expected to carry you through your golden years. However, since pensions are mostly a thing of the past, financial planning has become more important than ever.

Some people regret not retiring earlier.

While waiting as long as possible can be a benefit, working beyond your ideal age when you are financially able to retire means giving away precious years. While some of us are late in planning our retirement, others have successfully saved and prepared.

They would be sure to have a plan for their free time.

Books have been written about those who have lost their identity when they retired. Decades of a career tend to give a person purpose. When the job is no longer part of their life and that identity is gone, one can become lost. Also, as creatures of habit, years of a consistent routine become comfortable. When that routine is lost without a plan to replace it, many retirees actually struggle with feeling a lack of purpose.

Social connections have been shown to be the difference between a successful transition and an unfulfilling retirement.

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If you can get out of the rat race and enjoy a few extra years at the golf course, traveling, and spending time doing what you love, then go! If your dollars have translated into having more time to enjoy life, then get out and take advantage of all that life has to offer you while your health is good.

They wish they had downsized earlier.

When you are in the middle of raising a family, you need a house with many bedrooms and bathrooms as well as the family van. However, when it is just you and your significant other, a large house and vehicle can be more of a waste of time and space.

Liberate yourself from the extraneous clutter and pass on the unused items.

Many retirees say that they wish they had done it earlier instead of dusting unused items or paying to heat or cool rooms that rarely ever get used. Selling or gifting these items frees up time and money that can then be used to further enjoy your retirement.

They would have thought more before making a rash move.

Often, children grow up and move away. Deciding to follow children and grandchildren can sometimes lead to a disappointing outcome if the situation does not go as well as you had planned.

As your children grow up, they tend to develop friendships and careers that take them farther and farther away from you.

If you move to follow your children and have the expectation of remaining close, you may find yourself disappointed.

If you do not develop your own social connections, you could end up feeling even more alone than you had planned.

When planning a relocation, decide where you want to go based on personal desires and hopes for a peaceful, happy retirement. Better yet, choose a place that will not only make you happy but a place that others would like to visit.

They wish they had not accrued so much debt.

Instead of planning on saving, many people depend on credit to deliver a certain standard of living. Instead, 60

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most retirees wish they had thought about retirement earlier. Most people do not see the importance of seeing a financial advisor or even planning for retirement until it is too late. be more aggressive with your savings accounts. Squandering money on things that will later need to be downsized can mean that you delay retirement or struggle through your golden years instead of enjoying them.

They wish they had accounted better for taxes.

The money that you have put away through your working years carry hefty taxes if they are withdrawn early. IRA accounts and 401(k)s require careful planning as distributions need to come from the right source at the right time and at the right ages. Each state has its own set of taxes that should be considered as well. Property tax and sales tax should all be considered at the time of relocating, if necessary.

They wish they had gotten advice from a financial advisor much earlier.

Tips about retirement are available online and by reading sources available at your local library or bookstore. However, nothing can compete with forming a personal strategy for your specific situation. Forming a relationship with a financial advisor can mean the difference between struggling through paperwork and enjoying your golden years. Finding out that you have serious gaps in your financial security while you are living in retirement could be avoided by getting professional help when you are younger.

Professional advisors can spot issues that most people would easily miss.

One of the biggest regrets common among most retirees is that they wish they had thought about retirement earlier.

Most people do not see the importance of seeing a financial advisor or even planning for retirement until it is too late. The great news is that, if you are still in the workforce, planning can begin now. Knowing where you stand is better than moving forward in ignorance, and ignoring retirement won’t keep it from eventually happening. H 62

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Willaby’s: Food and Fun With a View

A Conversation with Proprietor William Barnhardt

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or nearly 25 years, Willaby’s Cafe in White Stone has been serving up creative comfort food, musical entertainment and a generous selection of craft beers to patrons who enjoy their food and fun with a spectacular view of the Rappahannock River and the Norris Bridge.

Willaby’s began its life as a catering service in Urbanna in 1987 and expanded into a restaurant and coffee house in White Stone in 1992, quickly becoming a favored regional dining destination. Unfortunately, the original Willaby’s location in the heart of White Stone was destroyed by fire in 2010, but soon after was relocated to its current home at 327 Old Ferry Road. The restaurant offers live music twice a week — Thursday nights feature “up and coming” artists and Friday evenings showcase established acts. Willaby’s Catering continues its 29-year mission to serve the area’s finest “fests” with casual elegance — from upscale galas to backyard barbecues.

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William Barnhardt, Proprietor The House and Home Magazine recently sat down for a conversation with Willaby’s owner William Barnhardt for a glimpse into the heart of a local hotspot.

The House and Home Magazine: How did it all begin for you?

William Barnhardt: I was born and raised near Urbanna on a duck farm. We shipped about 7,000 ducks a day — 1.5 million a year. We had a breeding program and a hatchery which produced about 20,000 eggs a day. We maintained May/June 2017

ponds and made our own feed pellets. We had a freezer as big as a gym. I went to Lynchburg College and studied business management. While I was there, I cooked duck for my friends, and then introduced them to all the specialties from this area — oysters, clams, crabs. Eventually, it evolved into a party for about 1,200 people. We even had “Duckfest” tee shirts and cups printed. I wrote my senior thesis on how to take the Duckfest on the road, at first to other colleges and then branching out from there.

H&H: How did you choose the name Willaby’s?

WB: It came from a children’s book, and it’s sort of a playful abbreviation for my name. It’s as close as I’ll get to naming something for myself.

H&H: What’s your favorite part of the job?

WB: Creative food is a favorite with me. We put food first and serve it up in creative ways. I like the ever-evolving list of taps, too. I enjoy that I get to do a little bit of everything, from bartending to handyman duties. It’s just about passion with me.

H&H: Do you have a least favorite part of the job?

WB: On the rare occasion when we don’t meet our guests’ expectations, it kills me because my heart’s in this. If we miss the mark in any way, it cuts me deeply.

H&H: Is there anything you would change?

WB: Historically, I wouldn’t change a thing. I would do it all

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over again. But we’re continually evolving. We try new things.

Where I want to go, I go.

H&H: What keeps patrons coming back to Willaby’s time after time?

WB: Consistency and creativity keep our guests returning — and the view doesn’t hurt either. We have 28 taps — three of wine, three macro brews, and 22 craft drafts (sixteen of which rotate continuously). Periodically we host beer and food pairings and beer tastings. We use a different craft beer every night for our beer batter.

H&H: What are a few of your signature dishes?

WB: Ma’s Oyster Stew has always been a customer favorite, as well as the crab cakes and the crab dip. The Alpine sandwich is a popular lunchtime choice. We make our own croissants and layer them with sliced turkey, Swiss cheese, Granny Smith apple slices and Russian dressing.

H&H: Is there anything new on the horizon at Willaby’s?

WB: I’m always thinking. I’m considering brewing our own beer here. It just makes sense.

Barnhardt invites diners to come to Willaby’s Cafe in White Stone to enjoy the vibrant atmosphere, creative food and drink, consistent service and the stunning view. For information, hours of operation, menus and more, visit www.willabys.com or call (804)435-0000. To inquire about catering services, call (800)377-3378 or (804)435-3669. H

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MIDDLE PENINSULA GARDEN CLUB

Celebrates Lilies Photos courtesy of Laura Ann Brooks

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hen The Garden Club of the Middle Peninsula (GCMP) hosts the Garden Club of Virginia (GCV) 75th Annual Lily Show, sanctioned by the North American Lily Society (NALS), at Essex County High School in Tappahannock on Thursday, June 22, 2017, a curtain will rise on one of the most beautiful and dramatic flowers in the botanical world of hybridizing. Approximately 65 artistic arrangements and 300 horticulture stems will be on display. This exhibition has no admission fee and will be open to the public from 2:00 p.m. to 7:30 p.m.

Beginning with ancient tombs of the Egyptian Pharaohs followed by Roman frescoes in Pompeii, lilies have decorated tombs and walls, feasts and celebrations in early western civilizations. Symbol of the Virgin Mary and her Christ Child, the Madonna lily spread across Europe with the early Christian church, just as the (Martagon) “Star of Constantinople� traced Turkish conquests in eastern Europe.

Mediterranean lilies became the emblems of caliphs and kings during the Renaissance.

With the discovery of North America, species lilies L. canadese, philadelphicum and L. supurbum traveled from the swamps of the Americas to the gardens of Versailles, banquets of London and markets of Amstersdam.

By the nineteenth century, the 68

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Victorian era introduced Oriental lilies from China and Japan into the collectors’ gardens of Great Britain, including the famed L. speciosum and rubellum lilies that our grandmothers grew.

Mid-twentieth century American hybridizers like Ed McRae crossed Turk’s-cap lilies of the Middle East with American species lilies to create new “Asiatic” lilies. Hybridizing continued into the twenty-first century with crossThe House & Home Magazine

divisional hybridizing, unknown in genetics before the days of gene-splicing.

In 2017, tetraploid cultivars sporting forty-eight chromosomes will greet attendees at the June Lily Show. Such genetic engineering has produced the “lily trees” on our current bulb market, enhanced by test tube lilies, spliced in Holland and cloned by the millions with tissue-culture techniques. These flowers are powerful in fragrance, color, texture

and exotic beauty. They are fueled by the international florists’ market.

This 2017 show will feature classical and contemporary flower arrangements from across Virginia, using hybridized trumpet, longiflorum-Asiatic (LA) hybrids and seasonal Asiatic lilies. In the horticulture section of the show, fragrant Oriental hybrids, trumpet hybrids, a few species lilies, martagons, trumpet/ Oriental and trumpet/longiflorum hybrids, LA’s and Asiatic hybrids will add drama and exclamations from visitors.

To honor the First-in-Show prize, our current judges may be asked to compare a species Lankongense, crossed with an Easter lily with a Tibetan lily, crossed again with a mottled Latvian lily. To make judging more complicated, new divisions seem to be added each year.

GCMP members from Essex, Middlesex, King and Queen and King William counties join with GCV to invite the public to this flower show that celebrates the Lilium, “Dramaqueen” of our summer garden. For more details visit gcvirginia.org or gardenclubofthemiddlepeninsula.com.

By Laura Anne Brooks, GCV Lily State Committee, NALS Judge, member GCMP, floral designer H 69

Jamestown’s Archaearium

“A Place of Beginnings”

By Deb Weissler

Photos courtesy of Jamestown Rediscovery Archaearium displays. Lighter areas on the floor show outline of Statehouse foundation walls beneath the museum.

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tep inside the Natalie P. and Alan M. Vorhees Archaearium and a reverent hush is palpable. The museum’s interior designer, Bill Haley of Haley Sharpe Design, calls it “power of place”; an almost magical feeling that one has stepped back in time to a place of beginnings whose story is still ongoing.

Perhaps it’s the large glass viewing portals in the floor that remind visitors they are standing atop the remains of the third and fourth Statehouse, Virginia’s colonial capitol from16651699, a reminder that this museum does not sit on virgin soil.

Beyond the expansive windows that look out over the river, sits the original site of James Fort, where 220,000 annual visitors

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can witness events as dynamic today as they were more than 400 years ago. In his book Mayflower, award-winning author Nathaniel Philbrick couldn’t have been more wrong when he wrote, “Jamestown, founded in 1607, could hardly be counted a success.” Instead, he is just one more voice that has contributed to the competing myths regarding the origins of our country.

To many, it was the Pilgrims who founded America at Plymouth years later.

Ask a cross-sample of folks when the colonization of Jamestown began and the date 1607 immediately comes to mind. Ask when it ended and they hesitate. Didn’t they all die in 1609? Wasn’t the fort deserted in 1610? Weren’t they slaughtered

by Indians in 1622? These false perceptions have muddied the story of Jamestown for generations.

When 104 male settlers boarded three ships near London in May/June 2017

The Archaearium, a word meaning “a place of beginnings,” symbolizes Jamestown’s role in the English settling of North America

Exterior of the Natalie P. and Alan M. Vorhees Archaearium at Jamestown Rediscovery.

December 1606, they were unaware of the cultural, social, and political impacts upon which they were about to engage. The tangible goods they brought with them would eventually lie buried, in well shafts, basements, and graves; surfacing piecemeal from time to time, until excavations by the APVA (now Preservation Virginia) began in earnest in 1994 under the direction of Dr. William Kelso, Director of Archeology.

With two million artifacts recovered since, the dedicated staff of Jamestown Rediscovery continues to write the The House & Home Magazine

story of Jamestown, dispelling myths and validating theories. Uncovered from the sand and clay have risen fascinating stories of the founding years; a narrative rich with hope, loss, privation, desperation, fortitude, enterprise, societal challenges, and the political nexus for the formation of a democratic society in America.

Jamestown has been rated as one of the top ten archeological discoveries in the world three times over the past seventeen years by the Archeological Institute of America. In 2010 for the discovery of the remains of the earliest Protestant church in North America; in 2013 for uncovering evidence of cannibalism during the ‘starving time’; and in 2015 for the analyses of remains found in four previously excavated graves found in the chancel of the original 1608 church that identified four prominent members of Jamestown’s early leadership. No other archaeological site in America can make this claim.

The Archaearium, a word meaning “a place of beginnings,” symbolizes Jamestown’s role in the English settling of North America. Built in 2006, the museum was designed by the Williamsburg architectural firm Carlton Abbott & Partners. It bears the names of philanthropists Natalie P. and Alan M. Vorhees, whose generous donation helped make the museum possible.

The museum’s distinctive modern style is a departure from the architecture so familiar to visitors of the Historic Triangle. The building is clad in copper, a

sustainable alternative, and a purposeful nod to the metal that was so important to trade between early colonists and the native Powhatan peoples. The structure incorporates green technology— geothermal heating and cooling, lower water consumption, and interior use of natural light. Two of the building’s riverfront sections are composed almost entirely of glass, providing expansive views of the James River and a visual connection to the fort site itself.

Constructed on special load-bearing micro-piles and structural cantilevers, architects were able to design a 7500 sq. foot structure on an approximately 5000 square foot “clean” site, meaning archeological investigations had been conducted but not necessarily removed.

That becomes evident when viewing sections of the Statehouse’s brick footings through the portals. Contrasting floor finishes trace the foundation’s twists, turns, and stairwells, reminding visitors of what lies beneath.

Entering the museum’s lobby, Jamie May, Senior Staff Archeologist, and Michael Lavin, Senior Staff Conservator, guide us clockwise through a series of galleries that eventually culminates at the gift shop. Each gallery tells a story of those early years, using display items recovered from the fort site, careful reconstructions and reproductions, subtle art panels, and informational placards. Visitors are not distracted by music or heavy narration, inviting quiet contemplation.

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An artist rendering of James Fort over present day Jamestown Island. Long thought to have washed away into the river, most of the fort remains are on dry land.

Beginning with the first colonists’ arrival in May 1607, the galleries proceed chronologically through the major stages of the Jamestown story—Jamestown Venture, James Fort, Life and Death, Influence and Industry, World of Pocahontas, Daily Life, Survival, Holy Ground, Foods and First Houses, An Early Well, and End of an Era. The artifacts on display do much to dispel the image of indolent noblemen who were strangers to physical exertion, and whose only interest was finding gold and personal wealth.

Mostly English, they came from diverse backgrounds, from aristocracy to unskilled laborers. Artifacts show the presence of skilled and highly trained individuals--physicians and surgeons, professional soldiers, coopers, blacksmiths, coppersmiths, tailors, bricklayers, glassmakers, metallurgists, carpenters, masons, and even a jeweler. Indian artifacts provide evidence of cohabitation within the fort.

The Virginia Company’s instructions were clear: find a strong, highly defensible, fertile location with a town site on navigable water near a river channel that would enable ships easy access to shore. A fort was to be constructed, crops planted, expeditions mounted to seek out precious metals, homes built, ships secured to prevent anyone from leaving the colony, letters censored to delete discouraging text, and God to be served and feared.

It was a daunting list, but the Virginia Company’s shareholders expected immediate returns on their investments.

The buried records show that despite seemingly overwhelming obstacles and setbacks, the Jamestown settlers did their best to follow those instructions, even when they led to regrettable consequences.

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Partial skull and reconstructed face of a young teenage girl, named “Jane,” provide the first evidence to support cannibalism during the ‘Starving Time’.

Glass floor portal and placard floats above the remains of the third and fourth Statehouse, Virginia’s colonial capitol from1665-1699.

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The most poignant gallery, “Life and Death” is marked by a placard, informing visitors that human remains are on display.

Forensic anthropology, human osteoarcheology, DNA, and facial reconstructions have put faces and sometimes names to the deceased. For the first time, archeologists found clear evidence of cannibalism that took place during those first desperate years.

The winter of 1609-1610 was a harrowing test of the colony’s will to survive. 300 settlers crowded within the fort with insufficient provisions. Threatened hostilities with the Indians and fractured leadership prevented the colonists from leaving the fort to hunt or forage. They ate anything they could—horses, dogs, cats, rats, and snakes. They ate shoe leather and, in final desperation, ate one another.

In 2012, archeologists discovered human teeth, a fragmented skull, and portion of a leg bone in an L-shaped cellar that contained 47,000 artifacts dating to 1610. It wasn’t odd to find human remains during a dig, but chop marks found on the forehead and back of the cranium indicate the skull had been chopped in two and forcefully removed from the body.

Many fine cuts on the jaw revealed a sharp knife had removed flesh and soft tissue. “Jane,” as she is called, became the face of famine.

Fires, droughts, disease, famine, and native hostility threatened to end the venture more than once. Despite it all Jamestown survived, grew, extended beyond its triangular palisades, and thrived. Marriages were performed, children were born, riches bore fruit in the form of natural resources rather than the hoped for precious metals, and in 1624 Virginia

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Chancel burial remains: Reverend Robert Hunt (1569-1608), Sir Ferdinando Wainman (1576-1610), Captain Gabriel Archer (1575-1609-10), and Captain William West (1585-1610).

Reproduction of brick lined well discovered just outside the original palisade walls that became a useful place to discard trash and serves as a time capsule of everyday life.

became a royal colony; all of it now richly displayed in nearly 1000 representative artifacts throughout the Archaearium.

The newest exhibit, “Holy Ground” contains a secret. In the seventeenth century Catholics were barred from Jamestown, but artifacts such as

a captain’s leading staff and a small silver reliquary that contains bone fragments and a tiny lead ampulla. Reliquaries were containers that held holy remains and were highly venerated. Because opening it would cause irreparable damage, X-ray fluorescence was used to determine its contents.

Before going on public display, Jamestown Rediscovery’s Curator of Collections, Merry Outlaw, catalogs each and every piece, from the smallest bead and pottery shard to full suits of armor.

Behind the scenes at Yeardley House, conservators, curators, and trained volunteers identify, clean, mend, restore, and store each artifact. The most fragile are carefully conserved inside a vault, while others are reproduced with the latest 3D printing technology.

Merry tracks the location of each piece, whether it be the Archaearium, Jamestown Visitors Center, or on loan to world class museums and historical societies. She also offers special ninety-minute tours twice a week to small groups six months out of the year. The Curator’s Tour offers access to the Archaearium, the archeological site, the conservation lab, and vault.

The story of Jamestown as told by the Archaearium does not enter into the debate of Jamestown versus New England’s claim to the establishment of the first successful colony. Dr. James Horn, President and Chief Officer of the Jamestown Rediscovery Foundation, who has written and spoken on the subject over the years, feels strongly that had Jamestown failed,

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crucifixes, rosaries, and pilgrim badges suggest a strong Catholic presence and underscore the identification of four men buried in the chancel of the 1608 church.

All four were prominent members of the colony, and on top of Captain Gabriel Archer’s coffin archeologists found part of

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Staff of Jamestown Rediscovery. the course of North American history would have been very different. The English may have abandoned colonization here altogether and Plymouth might never have been settled.

“This is a world-class archeological site.

We have a wonderful museum and, best of all, a dedicated research and educational team. Rediscovery is who we are and what we do. Bringing visitors to that moment of discovery about Jamestown is truly something to see. When you have a group gathered around an excavation where work is on-going, and archeologists bring something up out of the ground that hasn’t been seen for over 400 years, that’s the true discovery.”

The staff of Jamestown Rediscovery is now busy preparing for the 400th anniversary of the first representative assembly of Virginia’s House of Burgesses, which took place in the Jamestown church July 30, 1619.

“It’s not a well understood story, so that puts more emphasis on us to try and help people understand that story of survival,” Horn says. “The capitol was here for ninety-two years, longer than

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Williamsburg. A huge amount went on during that time and this really is the birthplace of modern America.

It was also the year the first enslaved Africans arrived from Angola. So we have these two aspects that are also part of our story. We have this democratic experience and also cultural diversity, and the issues that arise later leading

to aspects of the way people think of one another, react with and to one another are still on-going today. In this regard, the Jamestown story hasn’t ended.”

Special thanks to Dr. James Horn, Dr. William Kelso, Jamie May, Michael Lavin, and Merry Outlaw and the staff of Jamestown Rediscovery. H

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Celebrating Arts in the Middle Peninsula

A On the grounds of a stately 17th century plantation, Arts in the Middle offers sublime entertainment June 3 and 4 in Virginia’s River Realm with fine arts and fine crafts, music and local foods a stroll away from the area’s most charming waterfront village.

rts in the Middle again offers a weekend of pleasure with quality arts, crafts, music and food at beautiful Hewick Plantation at Middlesex County’s most charming waterfront village.

The work of a hundred juried artists from ten states will welcome show-goers who stroll a shaded pebbled path, bathed in sweet music and the wafting aroma of good food.

“We offer visitors fine art, food and music in a beautiful setting,” said AIM chair Celane Roden. “Just 45 min from Richmond or Williamsburg, with restaurants and boutiques nearby, this is worth a weekend stay.” The garden-like site has adjacent parking. Trolleys shuttle visitors to nearby Urbanna village.

On this weekend after a busy Memorial Day, AIM visitors will find seating and shaded areas to relax and refresh. More details, including places to stay, are at www.artsinthemiddle.org.

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Lisburne

7971 Glass Road, Ordinary, VA 23072 Offered for Purchase $2,500,000 Lisburne, is a rare & remarkable waterfront estate property, encompassing 70.3 acres with significant water frontage on Vaughan’s creek – a tributary of the Severn River. The Circa 1810 2 ½ story Georgian Manor House is set above a high English Basement and is surrounded by mature boxwood, towering magnolias and meandering waterfront gardens.

Interior features include original heart pine floors, exquisite mantels, moldings and ceiling medallions, spacious country kitchen, raised paneling, elegantly appointed living spaces, high-ceilings and more. The manor house is accessed through a stately gated entrance—which sets the tone for the remainder of the property. The entrance drive is flanked by: stables and formal cutting gardens to the left and a two-story 3-bay garage, tennis courts, pool, pool house, and what remains of the original ice-house (believed to predate the manor house) to the right. Lisburne is one of the great crown jewel estate properties remaining in the Chesapeake Bay Region of Virginia. Ideal Equestrian Property. Park-like setting.

Featured numerous times on the Historic Garden Week in Virginia Tour and in legendary magazines, such as: Colonial Homes & Southern Accents.

Please feel free to visit www.karinandrewsrealestate.com for Client Recommendations and more information about us.

“We artfully, dynamically and diligently represent sellers and purchasers of Historic, Waterfront, Equestrian and Luxury Properties throughout Virginia. Although our office is located in Williamsburg, Virginia we will travel. If you have a Historic, Waterfront, Farm or Equestrian Property you wish to offer for purchase, please contact us today to arrange for a free in-depth market analysis of your unique property.”

SOLD- Carousel- 8495 Freewelcome Lane, Dutton, VA

40+ acres on the Piankatank River at Dutton, Virginia.

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Karin Andrews R E A L E S TAT E

EXPERIENCE DILIGENCE RESULTS

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Direct: (804) 445-5500 KarinAndrews@HowardHanna.com

www.KarinAndrewsRealEstate.com

HOWARD HANNA WILLIAM E. WOOD | 5208 MONTICELLO AVE WILLIAMSBURG, VA 23188 | OFFICE: 757.299.0550

Selma - Offered for $1,800,000 514 Amherst Street, Winchester

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Offered for $1,100,000

8493 Freewelcome Lane, Dutton

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Offered at $1,450,000

Rappahannock River 187 Catchpenny Ln Bowler’s Wharf, VA 22560

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ake in the magnificent views of the Rappahannock River from this rare first offering classic river home which is located out of the floodplain. You will enjoy all that river life has to offer. Situated on 2.6 manicured acres, it includes a pier with 2 jet ski lifts, sandy bottom, seawall, 2-4 feet water depth and a swimming pool.

Features 4 bedrooms with the private master bedroom ensuite located on the right wing and remaining bedrooms on left wing. Detached 3 car garage has a wonderful guest suite upstairs consisting of 2 bedrooms, 2 bathrooms, kitchenette and living area. There are 2 gathering rooms and a screen porch for family and company, a wet bar, built-in bookshelves and 3 fireplaces.

The kitchen opens up on to the River Room and offers great views as you prepare food and entertain guests.

Low maintenance deck runs along the entire length of the back of the home with patios. First class marina located very close by should you have a boat or need service. Wonderful location - 45 minutes to Richmond, 2 hours from Northern Virginia.

SKIPPER GARRETT OFFICE: 804-435-2673 CELL: 804-370-4080 HOME: 804-443-2514 AGARRETT7@AOL.COM 84

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Tidewater Landmark

‘Tideway Landmark’ is nestled on the prestigious Carters Creek overlooking the Eastern and Western Prongs of the creek out to the Rappahannock River and only four-miles from the Chesapeake Bay with the most fabulous Sunsets, enjoyable boat traffic and tucked away in one of the most quaint and lovable towns in the Northern Neck, Irvington, VA. 88

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rvington is a small town, rich in history with a deep protected anchorage and well known for wonderful seafood. Irvington offers the kind of experience one desires when escaping the hectic city life. Enjoy one of the Best Farmers Markets or 4th of July parades. Golf Cart to the Tides Inn and have dinner overlooking the creek or have lunch by the pool.

Bike over to the vineyard and enjoy some amazing Oyster tacos. Such a wonderful, friendly area with so much more to offer.

Tideway Landmark is well known and loved. Fabulous boating from the private pier with 6-7’MLW, jet and boat ski lifts. Entertain by the newly surfaced pool with paver patio,

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built-in grill with tiled bar or relax in the cabana with gas fireplace. This charming Queen Anne Victorian style cottage was originally built in 1856 and has matured through the years into this spectacular property. Well-known from the previous owner’s transformation with now the combination of the current owner’s flare, this home is stunning to say the least.

From the first step you are greeted with an oversized window overlooking Carters Creek in the foyer’s sitting area. Built for entertaining with an open floor plan. The combined living and dining room with an accordion door opens to the 950 SF Screen Porch. Fabulous all New Kitchen with wet bar and Butler’s Kitchen just perfect for dinner parties. There are four Ensuite Bedrooms total plus an attached walkout basement with Living/ Dining/Kitchen area, full bathroom and bedroom. A New first 89

floor Master Suite with private access to pool, luxurious bathroom and walk-in closet. Second floor Master Suite with balcony, luxurious master bathroom, huge walk-in closet room and access to the laundry room. All rooms have a waterfront view. Southern charm of yesteryear with all the majestic modern amenities of today.

Exclusively listed by David and Katie Horsley Dew with IsaBell K. Horsley Real Estate. For more information, floor plans and to see the video, visit www.

HorsleyRealEstate.com Please call David at (804) 436-3106 or Katie at (804) 436-6256 to schedule your visit or email davidedew@ gmail.com. H

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H E A L T H

Riverside Rappahannock Hospital Building a Future That Will Serve a Community

National Hospital Week (May 7-13) is a time for Riverside Tappahannock Hospital team members to celebrate who they are and where they’re going. This is especially true in 2017, as renovations transform how the hospital looks and their continual push to improving care has changed how the hospital performs.

Building a Better Place for Cancer Care

Building Better Rooms to Heal

RTH recently unveiled an expanded, updated Cancer Care Center and introduced new medical oncologist, Dr. Kimberly Schlesinger. Earlier in 2016, RTH had brought in a new nurse navigator to help cancer patients understand their often complex plans of care; and a new physical therapy assistant who is certified in treating lymphedema. These additions complement the multi-disciplinary team of surgeons, pharmacists, and diagnostic imaging and lab staff that it takes to treat cancer.

And the team feels like they are just getting started. The cancer team is looking at how they will expand education, screening and treatment options to increase survivorship. Next on that list is bringing 3D mammography to the hospital to provide advanced screening capabilities. And since treatment is also about acknowledging how far you’ve come, they invite past patients and survivors for fellowship on National Survivor Day each year in June.

Patients are now able to heal comfortably in the first phase of private patient rooms, which were completed in March. This was the result of a community-wide fundraising effort, which included businesses as well as individuals who saw the value in having a local hospital to care for the community. Renovations will continue throughout 2017 with additional patient rooms, an expanded mammography suite, and improved admitting and front reception areas. The end result will be a space which will allow it to continue to serve the needs of the community for years to come.

Building Surgical Care Close to Home Surgical care is also a team effort with a focus on a highly trained multi-disciplinary team of surgeons, each with their specializations--breast conservation, colorectal, vascular, urology, and orthopedics--which complements general surgery like gallbladder or appendix removal, and hernia repair.

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Building Quality Care for the Community Team members have also been hard at work continuously improving the safety and quality of their care which leads to better outcomes for patients. The result? RTH was recently awarded an “A” Hospital Safety Grade from The Leapfrog Group; readers of Virginia Living Magazine voted them one of the Top 3 Hospitals in the Eastern Region; and they were featured on CBS6 for the complex, high quality care that this hospital is capable of performing.

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H E A L T H

The Orchard: Nursing Home or Healthy Living Community?

A different name reflects a very different approach to older adult living Reimaging the Nursing Home

A New Approach and a New Look|

Even though the team at The Orchard will be celebrating National Nursing Home Week (May 14-20) they see themselves as much more than that. They are involved a whole new approach to older adult living with a number of important innovations and a renewed commitment to improving the quality of life for older adults, which allows them to age with dignity.

As part of a Healthy Living Community, the living areas contain a fully functional kitchen where residents can participate in food preparation and food is served family style in shared dining rooms to encourage social interaction. As a result, the familiar sense of home contributes to people feeling like true residents in a community instead of patients in an institution.

Putting the “health� in Healthy Living Community The emphasis on choice, which includes how and where to receive traditional care when needed, has made a notable improvement in socialization, communication, and basic human interaction. For the people living at The Orchard, these changes play an important role in overall health and well-being.

The Difference Person-Centered Care Makes Transforming from the traditional nursing home environment to a Healthy Living Community means maintaining a focus on the quality of care and adding an equal emphasis on quality of life.

The Orchard supports choices that residents make about their schedules and how they spend their day. For example, they wake up, eat, and go to bed, when they choose to, and personal decisions are readily accommodated by a caring and flexible staff. In addition to providing hands-on care, the staff is cross-trained so they are committed and able to support resident preferences.

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Creating a Continuum of Care The Orchard includes a range of resources for older adults.

Magnolia Manor provides cozy apartments for residents who are mostly independent but need some assistance in the activities of daily living. Dogwood Manor delivers a comprehensive, 24/7 licensed nursing care for residents needing a higher level of support. The Garden delivers specialized memory care, and the Riverside Rehabilitation Center offers inpatient therapy for post-surgery, illness or injury recovery.

For more information on living at The Orchard or to schedule a tour, call us at 804-313-8708. H 93

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