The House & Home Magazine, August/September 2019

Priceless

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

brent becky and

The VERY Definition of Partnership

Embracing the “Plain People”

Insight into the Region’s New Mennonite Community

TAILGATING | COW CREEK MILL | LANTERNS www.thehouseandhomemagazine.com

August/September 2019

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August/September 2019

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Enjoy the Show

A LETTER FROM THE EDITOR

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very day in River Country, we’re given a front row seat to the gradual, glorious show that plays out across the land and water.

From season to season, there’s always a new sight to see, and a fresh cast of characters awaiting us in the natural world. Daffodils and tulips make way for geraniums and sunflowers, which yield to fall mums and hay bales. The color wheel turns subtly from vibrant greens to mellow yellows. The baby birds of spring have flown the nest, and the shorebirds are on the move. I sit back and marvel at the display each morning and evening.

Here at The House & Home Magazine, we’re honoring this transitional time between summer and fall. In this August/September edition, we’re still talking about gardens (Who isn’t?), and we’re featuring an article on landscape facelifts that will last for years to come. Read about a couple of historic properties which could have faded into obscurity, except for the few clues which point out

their storied resumés.

On the culinary front, we’re celebrating a traditional fall pastime — the tailgate party — and offering up some details and recipes to feature at gatherings both outside and inside. What could be more elegant and simple than olives, olive oil and cheese?

Sticking with traditions, we highlight the timehonored art of quilting and focus on a celebration of the craft in Gloucester. We’re also welcoming some delightful new neighbors into the Northern Neck — a group of families who have resettled here are broadening our horizons and brightening the countryside with their farms, markets and produce stands. As always, you’ll see a few of our favorite local destinations, a little art, lovely homes and interesting people.

While you’re perusing this issue, take note of our many advertisers, who present the finest goods and services our region has to offer. Looking ahead, don’t miss the annual “Faces of Business” section, coming in a future edition, where we highlight many of our clients and their employees.

The Faces segment is The House and Home’s way of showing appreciation to our advertisers for their good works throughout our circulation area.

Come along with us as we enjoy the unique pleasures of our beautiful region. Remember to admire the unfolding beauty of the season. Sit back and enjoy the show. Read on!

“The baby birds of spring have flown the nest, and the shorebirds are on the move. I sit back and marvel at the display each morning and evening.”

JANET EVANS HINMAN 6

August/September 2019

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PUBLISHER James L. Blanks EDITOR Janet Evans Hinman CONTRIBUTING WRITERS Kim Biosvert Bob Cerullo Melissa Haydon Janet Evans Hinman Jackie Nunnery Linda Landreth Phelps Dianne Saison Deb Weissler ART DIRECTOR/DESIGNER Kirstin Canough ADVERTISING EXECUTIVES James L. Blanks: 804-929-1797 Hilton Snowdon: 804-384-6986 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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August/September 2019

Contents

The House & Home Magazine • August/September 2019

14 Olive Oil

Go for extra

18 In Plain Sight

An astonishing yet overlooked spy story in Revolutionary America

22 For the Love of Lanterns

30 15th Annual

Preakness Party

www.thehouseandhomemagazine.com

56 Just Gardens 2019 58 Tailgating

An American tradition

62 Stamped in Time

The Chambers Shop

68 Say Cheese!

76 Stratford Hall’s

Annual Wine & Oyster Festival

32 Landscape Makeover 78 House Wine of the South 36 Brent & Becky The very definition 81 Fine Properties of partnership 90 Quilting 40 Embracing the “Plain People”

Insight into the region’s new Mennonite community

44 Our Brave Old Mill 50 A Summer Night’s

Crafting works of art, piece by piece

94 A Healthy Outlook

At Riverside Tappahannock Hospital

Symphony

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August/September 2019

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Olive Oil GO FOR EXTRA

By Janet Evans Hinman

EVOO is simply the juice of fresh, healthy olives, which contains, more than any other grade, the health-promoting nutrients for which olive oil is famous.

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live oil, particularly the extra virgin variety (EVOO), is a superstar of the culinary world and a staple of Mediterranean cuisine. Olives are one of three essential plants in a Mediterranean diet, the others are wheat and grapes.

It’s hard to imagine a chef who doesn’t recommend EVOO for drizzling, emulsifying or enhancing the best recipes. Its health benefits are widely recognized. Among them are healthy fats, antioxidants and strong anti-inflammatory properties. Olive oil is said to help fight cancer, strokes, heart disease, Alzheimer’s, rheumatoid arthritis and type 2 diabetes.

Consumption of olive oil has increased more the ten-fold in the U.S. over the past 35 years, and the popularity of the Mediterranean Diet has in part made olive oil a $16 billion-ayear industry. Today, Spain is the largest producer of olive oil by volume, followed by Italy and Greece. Italy imports about 65 percent of Spanish olive oil exports.

However, like any superstar in the modern world, olive oil has a controversial side — some experts report that 60 to 90 percent of the olive oils sold in American grocery stores and restaurants are adulterated with cheaper oils, like hazelnut, soybean, corn, sunflower and many others. These added oils are often not listed on labels, so consumers are in the dark as to whether or not they’re buying the real deal, or some lesser imitation. How do you know?

A little information goes a long way. Learning to read the labels and decipher the clues are keys toward getting the best product for your money. Experts note that your sense of taste and smell are the most reliable, so a taste test is valuable.

LIKE A VIRGIN?

Extra virgin olive oil is made simply by crushing/grinding olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining.

EVOO is simply the juice of fresh, healthy olives, which contains, more than any other grade, the health-promoting nutrients for which olive oil is famous. Extra virgin is the highest quality and the most expensive olive oil classification.

It is carefully graded by recognized standards to have no defects and a flavor of fresh olives, with scents of freshly mown grass, tomatoes on the vine, apple, green banana, or other newly harvested fruits and vegetables.

It must be produced entirely by mechanical means without the use of any solvents and under temperatures (about 80 degrees Fahrenheit) that will not degrade the oil.

Ripe olives yield oils that are milder, aromatic, The House & Home Magazine

green olives yield oils that are grassy, herbaceous, bitter, and pungent. buttery, and floral, while green olives yield oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies with the species of olive; there are thousands. Fresh olive oil will have a mostly pleasant, acrid flavor sensation on the tongue.

A peppery sensation in the mouth and throat is a sign of abundant nutrients in good, fresh extra virgin olive oil.

It’s not easy to produce fine olive oil, EVOO specifically.

A producer must use the freshest olives in good condition and monitor every step of the process with great care. Olives are harvested from late August through November or early December, depending on the desired ripeness. Early, very green olives, produce less oil, but yield a more grassy, fresh flavor — these oils are usually more expensive because it takes more young olives to produce a bottle of oil. They are said to have a longer shelf life and a higher antioxidant content. Laterseason olives produce more oil, have a more mellow flavor and are less expensive.

The most careful producers harvest their crop very tenderly — any bruising of the olives will cause almost immediate fermentation, which produces flavor defects like a moldy or wine/vinegar taste. Typically, workers place a tarp, or a device that resembles an upside-down umbrella, under each tree.

The tree is shaken, mostly by mechanical means, so that the olives fall to the tarp. Then workers use special rakes to gently comb through the tree branches to release the remaining olives, while taking care not to step on or, otherwise, damage the delicate product. The olives should be processed the same day they’re picked — some producers strive for processing no more than one hour after harvesting. “Cold pressed” is mostly an obsolete term, which refers to a time when oil was made using hydraulic presses, and there was a distinction between the first (cold) press and the second (hot) press, but that method is outdated. Today, most olives are ground into a paste and processed in a centrifuge, which causes the oil to rise. It’s rarely pressed at all, and true EVOO comes exclusively from the first processing of the olive paste.

Like fine wine, there’s both art and science involved in producing superior olive oil, but unlike fine wine, olive oil doesn’t improve with age. It must be consumed within its twoyear shelf life, stored away from light and heat. Even in perfect 15

producers market “Virgin” oils as “Extra Virgin” to command higher prices. Until standards enforcement catches up with the practice, real “Extra Virgin” is trickier to spot.

Olive oils that are industrially refined to remove unpleasant tastes are marketed as “Light,” or “Pure.” These refined oils are produced on a large scale like seed oils such as canola, peanut, soybean and sunflower oils; however, refined olive oil is still a monounsaturated fat and is a healthier choice than other refined cooking oils. Despite its name, light olive oil does not mean that this variety of oil has fewer calories or a lower fat content.

Instead, this label refers to the oil’s lighter color and neutral flavor. Rather than a deep green, light olive oil has a golden yellow hue. It keeps longer on the shelf and has a higher smoke point than other types of olive oil, but also has fewer nutrients, due to processing.

LOOK TO THE LABEL

storage conditions, the oil will degrade over time, so it’s prudent to enjoy it within an 18 to 24-month window. Consequently, experts recommend buying EVOO in small bottles and using it within six months of its purchase date. As a side note: There is no such thing as Extra-Extra Virgin Olive Oil; it’s a marketing term.

IN OTHER WORDS The designation “Virgin Olive Oil” (not EVOO) means that the product might have modest taste defects and meet somewhat less strict chemical parameters. However, virgin olive oils are produced in much the same way as EVOO; they do not undergo any of the industrial processes used to make “refined” oils such as canola, sunflower, soybean and the lower grades of olive oil. It’s rare to see “Virgin” oils for sale because too often 16

How can you tell if the olive oil on your shelf is really the best quality? Check the bottle for a label from the North American Olive Oil Association (NAOOA), a trade group that tests olive oils to see if they measure up to the manufacturers’ claims. This trade group tests olive oils to determine if they are what the labels say they are and not an adulterated or mislabeled product. The International Olive Council (IOC) is the international body that sets quality standards for the olive oil industry.

Unfortunately, “use by” and “sell by” dates on bottles really don’t mean a lot, as there’s no regulation assuring that the oil will remain of high quality until that date — quality is greatly dependent on how the oil is stored. The date you really want to know is the “harvest” date. “Early harvest,” or “late harvest” oils will have different flavor profiles. The 18 to 24-month window should begin on the harvest date.

Olive oil is somewhat similar to fresh-squeezed orange juice; it has a rather short shelf life. It’s perishable even when used cold, thanks to its chlorophyll content, which enhances nutrients, but accelerates decomposition. The best way to maintain your olive oil is to use it liberally and close the bottle quickly, then store it away in a cool, dark spot.

Part of the enjoyment of any artisanal product is the study of the process and the application of personal taste. A careful examination of labels, as well as a few taste tests, should help find the best olive oil to suit your individual needs. While you’re experimenting, try a couple of recipes in which olive oil plays a starring role. H August/September 2019

SPAGHETTI WITH HOMEMADE PESTO SAUCE

Ingredients: • Leaves from 2 bunches of fresh basil • 2 tablespoons pine nuts, untoasted • 1 garlic clove • 1/2 cup extra virgin olive oil • 1/2 cup freshly grated Parmigiano-Reggiano • Salt and freshly ground black pepper • 1 pound long pasta of choice

Directions: Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.

Cook the pasta according to the package directions in the boiling, salted water until al dente. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add another drizzle of oil, if you like.

PESTO CHICKEN PIZZA This pizza is fresh, flavorful and absolutely perfect for summer, topped with a vibrant pesto sauce, mozzarella, chicken, olives, and mushrooms. Yield: 1 (13-inch) pizza.

Ingredients: For the dough: • 1 ball pizza dough or 1 prepared crust, store bought is fine • 1 tablespoon olive oil For the sauce: • 1/3 cup pesto (homemade, see above, or store bought) For the toppings: • 8 oz. grated mozzarella cheese • 1 cup seasoned grilled chicken • 1/2 cup green olives, whole or chopped • 1/2 cup thinly sliced mushrooms • 1 tablespoon grated parmesan cheese • A handful of fresh basil leaves; arugula is also a good choice

Directions: Preheat oven to 450 degrees. If using dough, roll it out into a 14-inch circle on a lightly floured surface. Transfer to a parchment-lined pizza pan. Fold over the extra inch of dough around the edge to form the crust, pressing to seal. Brush with olive oil. Pierce the center of the pizza with a fork to prevent large bubbles from forming. Place in the oven and bake for 5-7 minutes, remove and set aside.

If using a prepared crust, brush with olive oil and follow the package directions to bake. Then set aside.

Spread 1/4 cup of the pesto over the top of the baked pizza crust, then sprinkle with half of the mozzarella cheese. Toss the chicken in the remaining pesto and add it to the pizza, then top with remaining mozzarella, olives and mushrooms.

Place the pizza in the oven and bake for 7-10 minutes or until the crust is golden brown and the cheese is melted.

Remove from the oven and allow to cool for 5 minutes, then sprinkle with grated parmesan and fresh basil/ arugula. Cut and serve.

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IN PLAIN SIGHT An astonishing yet overlooked spy story in Revolutionary America

By Jackie Nunnery

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magine risking your life for the liberty of others with no guarantee of liberty for yourself. Then imagine doing that so successfully that an entire country gains its independence yet fails to recognize even your basic humanity.

The story of James Lafayette and his impact on the American Revolution has long been overlooked but cannot be overstated.

And the fact that he was enslaved when all this happened, makes his journey all that more remarkable.

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Actor-interpreter Stephen Seals as James Armistead Lafayette.

Photo courtesy of Colonial Williamsburg Foundation

August/September 2019

FROM AN INDISTINCT BEGINNING According to most accounts, James’ incredible journey into history began in 1748, when he was born into slavery in New Kent, Virginia. As is often the case of enslaved people, very little of his personal history is accounted for. We do know that James was the manservant for William Armistead, Jr., the son of his owner, John Armistead. By many accounts, James learned to read and write, in both English and French, while sitting along with his young master during his lessons. If true, those skills would serve him well, in later years.

EVENTS CONSPIRE AND OPPORTUNITY KNOCKS History is silent on James until around 1780-1781. At this point in time, the war had been going on for five years and victory was far from certain. The Continental Army suffered crushing defeats in South Carolina; Benedict Arnold had been exposed as a traitor; and soldiers were threatening mutiny due to lack of pay and substandard living conditions.

Just a few years prior to all this, George Washington had instructed Major Benjamin Tallmadge to create a network of spies in New York, where the British were headquartered.

The Culper Ring, as it came to be known after the war, was successful in uncovering British plans to ambush the French and obtaining information that led to the capture of Major John Andre, Benedict Arnold’s co-conspirator.

Based on these successes, Washington and his men developed a network of spies with a range of methods for gathering military intelligence. One of these men, a young Frenchman with a passion for the cause and the budding country, would be key to both Washington’s and James’ goals.

Gilbert du Motier, also known as the Marquis de Lafayette, was just 20 years old in 1777 when he left France and landed in South Carolina, eager to fight for what he considered a noble cause. When he left just two years later, his valor made him a friend of Washington and a hero in both countries. Having returned to the war after a year’s leave, Washington sent the popular Lafayette to Virginia to stop General Cornwallis and the invading British.

Here is where history gets murky once again. James Lafayette, invited or inspired by the Marquis de Lafayette, chose to enlist with the permission of his owner, or perhaps William Armistead “volunteered” James for duty to benefit the cause and to reap the enlistment bonus. Either way, James found himself under the command of Lafayette, who believed in liberty for all, and James made the best of his circumstances, to say the least.

Historical marker for James Lafayette in front of the Old Courthouse in New Kent County. Photo courtesy of Jackie Nunnery

THE MAKINGS OF A SPY Since the beginning of the war, the British had offered freedom for enslaved men who fought for them. In need of military intelligence, Lafayette believed he had the perfect plan and cover story for James: he would pose as a runaway slave seeking his freedom and gain the confidence of the British.

The plan worked exceedingly well. As a member of the spy ring, James was able to first infiltrate the camp of Benedict The House & Home Magazine

Marquis de Lafayette in 1781 before the Battle of Yorktown with James Armistead Lafayette an American double agent 19

Arnold, now a general in the British army.

Arnold gave James the job of forager, searching the surrounding area for food and supplies for soldiers. The role gave James the freedom to roam between the British and American sides, exchanging information with the network leading back to Lafayette. And as a slave, James would have been disregarded by men who would feel free to discuss whatever plans they were formulating, never realizing, to their peril, that a spy was hiding in plain sight.

James eventually ended up at the headquarters of Cornwallis, who ironically trusted him enough to ask that he spy on Lafayette. It was at this point that James was able to gather enough valuable evidence about British army and navy placements in Yorktown, as well as feed Cornwallis false information about the Continental Army and the French naval fleet, so that they were able to surround Cornwallis and gain his surrender. In doing so, they effectively ended the war and gained the United States its freedom.

LIBERTY FOR SOME Despite his role in the definitive victory at Yorktown, James sadly remained enslaved.

The Act of 1783 freed slaves who had fought as soldiers in the Revolutionary War on their masters’ behalf. James, as a spy, did not qualify, even though he had risked his life, much like the celebrated (and executed) spy Nathan Hale, to gain and share military intelligence.

“It must have been an excruciating time” for him, said Stephen Seals, who portrays James as one of Colonial Williamsburg’s Nation Builders, eighteenth-century historical figures from the area who have made significant contributions to the American story. “To provide duty for country” and not be recognized for the efforts that provided other men “freedoms they hadn’t known before,” would have been demoralizing, Seals added.

The Marquis de Lafayette made a return trip to the United States in 1784-1785, hailed again as a hero of the Revolution. While in Virginia, he visited his friend George Washington at Mount Vernon and addressed the Virginia House of Delegates, where he called for “liberty of all mankind” and urged the 20

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JAMES LAFAYETTE’S STORY IS THE AMERICAN DREAM WE HAVE ALL SHARED FOR GENERATIONS: THE OPPORTUNITY FOR ACHIEVEMENT THROUGH HARD WORK.

Portrait of James Lafayette by Ruth Major. Courtesy of LaVonne Allen. This painting is based on a portrait entitled James Armistead Lafayette, by John B. Martin, circa 1824, which hangs in The Valentine Museum in Richmond. emancipation of slaves. In Richmond, during the fall of 1784, Lafayette appealed to the House regarding James’ contributions and fate: “James has done essential services to me while I had the honor to command in this state. His intelligences from the enemy’s camp were industriously collected and faithfully delivered. He perfectly acquitted himself with some important commissions I gave him and appears entitled to every reward his situation can admit of.”

“ENTITLED TO EVERY REWARD” Despite his bravery, despite the testimony of a popular and powerful man, James remained the property of another man.

Perhaps this time of re-enslavement did not put James into hopelessness or despair, as it might have many men, because James pressed on again, petitioning the Virginia House of Delegates for his freedom in 1786: “That your petitioner persuaded of the just right which all mankind have to freedom, notwithstanding his own state of bondage, with an honest desire to serve this Country.”

The petition went on to “humbly” ask “that he may be granted that Freedom, which he flatters himself he has in some degree contributed to establish; and which he hopes always to prove himself worthy of” and that William Armistead, “his present master from whom he has experienced everything, which can make tolerable the state of slavery, shall be made adequate compensation for the loss of a valuable workman.”

In January 1787, James, who adopted the surname Lafayette in honor of the man who made such a lasting impact on his The House & Home Magazine

Photo courtesy of Colonial Williamsburg Foundation

life, was finally a free man. Though history once again gets hazy, we know that he and his family lived on a 40-acre farm in the New Kent region. Even though slavery would not end in Virginia for nearly 80 more years, James Lafayette continued to do his part to end the practice, buying relatives who continued to live on the property. He also continued to demand of the government that which he was so greatly owed. In 1819, he asked for, and this time immediately received, his annual pension of $40 for his service in the Revolutionary War. In 1824, the Marquis de Lafayette once again visited the United States, accompanied by his son, George Washington Lafayette. During a repeat trip to Virginia, Lafayette, riding in a heroes’ procession to cheering crowds, is said to have spied James Lafayette in the crowd, stopped his horse and dismounted, and embraced his old friend, now an equal among men.

James Lafayette’s story is the American Dream we have all shared for generations: the opportunity for achievement through hard work. It’s also a story of America’s hypocrisy surrounding the same dream: not everyone has the same access to opportunity and achievement, despite their hard work.

“It’s impossible to portray someone and not have that person be a part of you,” Seals said of his role as James Lafayette. “I’ve gained so much; I’ve become connected to the American story. It’s a story about ‘what’s possible when you have people in your life to help you.’ ” And what does Seals hope that people take away from James’ life and his portrayal? “ James’ story isn’t just an AfricanAmerican experience. It’s a part of the American identity.” H 21

for the

Love of Lanterns

By Deb Weissler

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with the strike of a match or flick of a remote, you have for the moment at least stepped back into time to enjoy the primal beauty of firelight

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n the season of fading light, when we sense the chill of winter yet to come, we yearn for the sun to linger. As its fading rays announce the arrival of longer nights and cooler days, we turn to manmade lights to push back the darkness.

The simple flick of a switch, and our spaces fill with light, albeit lacking the intense warmth of the fiery sun for which we long. It’s as old as man, this casting of light out into the darkness. To truly appreciate man-made light, one must remember that not so long ago there were no electric lights.

Being able to see at night, except by the brightest full moon, was limited to candles, torches, and oil lamps.

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A century ago, even with the largest lanterns or best interior oil lamps with their glass chimneys, the light emitted was marginal and easily extinguished. Our modern electric lights have overshadowed the reality that firelight continues to illuminate homes around the world. In fact, nearly threequarters of the earth’s people still light by fire. So, let’s switch off the electricity for a bit and step back into time.

THE CANDLE In the beginning was the candle. Even today, when electricity fails, candles reappear. It’s the simplest form of light; fuel and wick combined into a single element with no parts to break or 23

lose, easy to move, no bulbs to burn out or batteries to fail, and no fuel to pour.

A 12-inch household candle will provide light for seven or eight hours. Its light pales in comparison to lamplight of course but it’s simple enough to gather several together to increase illumination.

So how does a candle burn? All waxes are essentially hydrocarbons, which means they are largely composed of hydrogen and carbon atoms. When you light a candle, the heat of the flame melts the wax nearest the wick. This liquid wax is then drawn up the wick by capillary action.

The heat of the flame vaporizes the liquid wax and starts to break down the hydrocarbons into molecules of hydrogen and carbon. These vaporized molecules are drawn up into the flame, where they react with oxygen from the air to create heat, light, water vapor, and carbon dioxide.

Approximately one-fourth of the energy created by a candle’s combustion is given off as heat as it radiates from the flame in all directions. Enough heat is created to radiate back and melt more wax to keep the combustion process going until the fuel is used up or the heat is eliminated.

But candles have their drawbacks.

Besides their limited capacity to illuminate, drafts cause them to flicker and sputter; even a modest wind blows them out. Encased inside a lantern however, and they can light up a town.

THE LANTERN Lanterns were first documented in ancient Greece and Rome. In China, lanterns came in a variety of forms -- paper, silk, animal hide, wood, and bamboo. Candles placed inside them provided the light source. Even today, the Chinese Lantern Festival marks the last day of the lunar New Year by floating paper lanterns skyward. Although candle lanterns were seen as far back as ancient Asia, we have Benjamin Franklin to thank for the traditional four-sided lantern so popular in this country.

Best known for being a statesman, diplomat, and the face on the US $100 bill, Franklin was foremost an inventor. He was also the postmaster of Philadelphia, and for this reason many regard Philadelphia as the birthplace 24

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of street lighting in the US. Colonial-era streetlights were illuminated by candles placed inside a glass vessel, which kept the candle from being blown out. Lamplighters ascended ladders at dusk to light each lamp, extinguishing them at dawn.

Franklin’s design was four-sided, with four individual panes of glass. If one pane of glass was broken, the lamp did not need to be entirely replaced and might even prevent the candle within it from being extinguished. It was an ingenious concept.

Eventually, oil, then gas, and later still Edison’s electric light bulb would replace candles, but the four-sided design remained and is still the preferred shape for lanterns as we know them today.

Design motifs from Colonial eighteenth century have cycled in and out of American architecture for well over 100 years.

Colonial lantern shapes with their simple design elements, whether used indoors or out, go with almost any period. Even folks who live in contemporary or extremely modern houses seem to prefer the tried and true looks of Colonial-era lanterns when it comes to decorating their spaces.

Simple frameworks of wood or metal and panes of glass radiate warmth and color, altering mood and biochemical reactions. A dark room seems cold, regardless of the season; flood the scene with light, your body feels warmer, and food tastes better. That’s why restaurants prefer candlelight to ambient lighting to create dining ambiance. But lanterns aren’t all about light. They have become an integral part of interior design, whether lit or unlit.

LANTERNS FOR ALL SEASONS Walk into any craft or shop or big box home store, and one finds an assortment of Colonial-style lanterns, regardless the season. Simple yet elegant, they bring out the creativity in all of us. Displayed singly or in group, they add ambiance and sophistication to every room in the house. Used outdoors, they add sparkle and hospitality. Whether you use candles made of wax or the latest in remote- controlled LED luminaries, candles set inside lanterns add panache to any space.

Candles and lanterns are the very essence of the holiday season of course. Available in many sizes, colors, and materials, they are more than just a source of illumination. Not just inside the home, but outdoors as well. In any season, for any occasion -- holidays, weddings, anniversaries, birthdays, parties — lanterns are the perfect mood makers.

Autumn It’s autumn and stores and farmers markets come alive with tiny pumpkins, gourds, and Indian corn. Tuck battery-operated string lights in spooky colors inside and fill your lanterns with mounds of candy corn and tiny jack-o’-lanterns to delight the Halloween trick or treaters.

Celebrate the Thanksgiving harvest by filling your lanterns with brightly colored autumn leaves, berries and nuts, and all the goodness of a bountiful harvest. Grouped on your dining table, lanterns make a stunning centerpiece. Clustered on the porch, they welcome visitors to your front door.

Attach a swag of sunflowers or chrysanthemums wrapped with ribbons or raffia bows. Tuck a small scarecrow or cornucopia into a bed of straw inside a large lantern. Fall colored candles scented with apples or pumpkin pie fragrances The House & Home Magazine

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THE SIMPLE FLICK OF A SWITCH, AND OUR SPACES FILL WITH LIGHT, ALBEIT LACKING THE INTENSE WARMTH OF THE FIERY SUN FOR WHICH WE LONG. IT’S AS OLD AS MAN, THIS CASTING OF LIGHT OUT INTO THE DARKNESS.

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can fool the nose into thinking you’ve baked all day. Beeswax candles are the ultimate luxury.

Christmas and the Solstice Christmas and New Year’s bring out the very best in home decorating. Line your walk with tiny luminary lanterns. Group various sizes on your porch or on either side of your entry door.

Instead of string lights, hang tiny lanterns from your eaves or balustrades. Place small lanterns inside your evergreen topiary pots or atop a row of boxwood.

Indoors, they can function as a mantelpiece, fill a sideboard with warmth, or just add some extra glow to corners of your house. Gather fresh greenery, berries, ornaments, and faux snow to create a festive mood. Cranberries and fresh cut juniper look stunning tucked around a white pillar candle. Spray faux snow over the lantern top and add a bright bow. Fill lanterns with glittered ornaments and watch the candle light sparkle.

After the holidays, chase away the gloom of winter by lighting lanterns at dusk to brighten up the kitchen, dining room, or den.

Fill them with greenery, berries, pine cones, and tiny birds. Just as the Winter Solstice celebrates the end of shorter days, and the victory of light over darkness, lantern light banishes the dark and adds warmth to our spaces.

Valentine’s Day is the ultimate expression of romance, so why not fill your lanterns with hearts and roses, bows and chocolate kisses. Line small ones up around your tub for a relaxing winter’s soak, or fill your fireplace opening with several to create the look of burning embers. Pop the champagne and celebrate the occasion.

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August/September 2019

Spring We often tend to stow away our lanterns when spring comes around, but why not celebrate the most beautiful time of year by filling our lanterns with fragrance and flowers? Weathermen consider March to be meteorologically spring, so bring on the shamrocks and green glitter for St. Patrick’s Day. Fill your lanterns with flowers. Easter lilies are the perfect expression of purity, or hide tiny Easter egg candies tucked into Easter basket grass for the kids to find. For whimsy, add a chocolate bunny or two.

Summer We tend to forget about lanterns when the long days and heat of summer descend. But candles can do more than waft citronella to keep the mosquitoes at bay. Create your own fireworks displaying red, white, and blue lanterns with crisp white candles topped with matching bows to kick off the 4th of July.

You can create summery ocean-themed lantern decor by filling a lantern with sand, seashells, a starfish, and nautical hemp rope. Add a string of battery lights to brighten up the night or fill your lantern with polished pebbles or frosty sea glass that will help summer linger well past Labor Day. There are so many creative ways to use lanterns indoors and out. We hope we’ve inspired you to give them a try. You are sure to find one that works with your home’s style, whether modern, farmhouse, classic, or transitional. With the strike of a match or flick of a remote, you have for the moment at least stepped back into time to enjoy the primal beauty of firelight. H

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15th ANNUAL to benefit

Rappahannock Community College Educational Foundation

Teri Norton serves up the famous Black-Eyed Susan Punch

THE MISSION OF RCC IS TO PROVIDE ACCESS TO HIGH QUALITY EDUCATIONAL EXPERIENCES FOR MEMBERS OF ITS COMMUNITY, PREPARING THEM FOR SUCCESS AS LEARNERS, EMPLOYEES, AND CITIZENS OF THE 21ST CENTURY.

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rove Mount in Richmond County, built 1787, was the venue for this year’s Preakness Party on May 18. Three hundred guests enjoyed a beautiful spring afternoon under the tent and gourmet appetizers from nine of our area’s top restaurants. The silent and live auctions brought out everyone’s competitive spirit and guests tried to outdo each other during the Best Hat contest. The event ended with the Preakness race streamed across a live feed.

Gourmet fare was provided by these top restaurants and caterers: The Daily (Warsaw); Eckhard’s (Topping); Indian Creek Yacht &

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Country Club, (Kilmarnock); Java Jacks (Tappahannock); Lancaster Tavern (Lancaster); RCC Culinary Program (Glenns); Reedville Market Restaurant (Reedville); Relish (Warsaw); and Two Fish Bistro (Montross).

Over the past 15 years, the RCC Preakness Party has provided more than $1 million in support of the mission of Rappahannock Community College (RCC), the only institution of higher education within the 12 counties of Virginia’s Northern Neck and Middle Peninsula.

Proceeds from the event provide funds for the RCC student scholarship program, RCC faculty and staff professional development grants, and unrestricted program support of the RCC Educational Foundation. H

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Avery Wengler admires the horses before the auction bidding begins.

Contest judge Rick Farmar announces that Elizabeth Miller wins “Best Hat.”

Dr. Cheryl Brown Davis strolls down Grove Mount’s shady lane to the tent.

Fran King shows off her unicorn fascinator.

The horticulture students at the Northern Neck Technical Center made “Sugar” to welcome guests.

Congressman Rob Wittman recognizes RCC President Elizabeth Crowther.

Tom and Jean Light and horse riders Ben and Lucia Sanchez pose at the entrance.

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Makeover LANDSCAPE

By Linda Landreth Phelps

WE MAY NOT BE TALKING DRASTIC COSMETIC SURGERY HERE, JUST SOME PAMPERING OR A MAKEOVER…A BEAUTY TREATMENT FOR YOUR MIDDLE-AGED HOME

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ost things do change over the years, in a slow and steady process so subtle that it’s barely noticeable. Then you run across an old photo tucked away in a drawer, and suddenly it’s all too obvious that time has passed and a fresh look is needed. We may not be talking drastic cosmetic surgery here, just some pampering or a makeover…a beauty treatment for your middleaged home.

Step back and take a critical look. Is your lovely abode currently missing the mark on curb appeal? If it appears tired, uninspired, or overgrown, maybe a little “work” is in order.

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But will a metaphorical new lipstick or hair color do the job, or does it truly need the design equivalent of a full body lift plus Botox? A professionally trained landscape designer can help you to decide exactly what’s needed.

It would be ideal if those infant plants that you originally installed would grow until they were just the right size and then stop, but all living things have a shelf life. Peggy Krapf, owner of Heart’s Ease Landscape and Garden Design, explains things this way: “Plants are either growing or dying. Even if you select dwarf varieties of trees or shrubs, they eventually outgrow their function.” A tree, once an ornamental focus when smaller, now blocks the view of the front door. A hedge pruned back too heavily sports a skimpy foliage toupee and naked branches below. Some things have

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simply refused to thrive. So here you are, knowing what once looked attractive doesn’t cut it any more. What to do?

Krapf, who works in the Greater Williamsburg area, has become something of an expert in midlife landscape makeovers. She has served on the Board of Directors of the Virginia Society of Landscape Designers and teaches design and horticulture classes throughout the Hampton Roads area.

“My 15 minutes of fame came when one of my projects was featured in Southern Living magazine,” she says with a laugh.

“That was fun, and the clients it was created for eventually sold the house to a couple who told me they bought it mainly for the yard.”

In her classes for the Williamsburg Botanical Garden and Virginia Master Gardener training program, Krapf shares with the public what she’s gleaned after years of study and experience. “The important thing is to have a master plan, both in new home construction or when refurbishing a mature yard,” she says. “Hiring a professional is an added expense on paper, but it can potentially save enormous amounts in the long run.” A professional will guide a homeowner in deciding what goes and what stays when it’s time to refresh.

The best scenario is that some established shrubs and trees will still have many serviceable years ahead of them, and may even be worthy of becoming a focal point in your new plan. By now you should have a good idea of what works well for your own yard. Are you tired of serving up a tasty salad bar of daylilies and gourmet hostas for the neighborhood’s marauding deer? Simply remove struggling or overgrown plant material and judiciously add a few fresh foundation shrubs, plus deer-resistant perennials and colorful annuals for interest, and you’ll be good to go for another decade or two.

Let’s suppose, however, that a yard suffers from a serious case of dysfunction. What may have worked beautifully in 1999 has had decades of wear, erosion and storm damage to contend with. A shade garden retreat that once was tucked under towering oaks is now an abandoned blank spot thanks to Hurricane Isabel. A new bluestone patio with a gazebo and swing could be the impetus to reclaiming unused space.

With time, safety issues may also arise. Original narrow walkways can become too steep as homeowners and their guests age. Wide and shallow steps, or winding, sloping paths provide handicap accessibility as well as structural beauty.

Decorative, sturdy handrails add style and practicality. Brick, stone, or stamped concrete walks and stacked stone walls contribute texture and aesthetic appeal. With the right design, an entry that was once closed off and challenging takes on a wide, welcoming aspect, particularly when enhanced by cheerful pops of color.

“I love containers!” Krapf says. “It’s like putting jewelry on: no matter how nice you look, the right pair of earrings always adds that perfect finishing touch.”

Another consideration in a midlife makeover is the evolution of landscape style. While in previous decades homeowners valued lush expanses of green lawn, that look comes with a hefty environmental price tag. Modern sensitivities to water conservation practices and runoff prevention currently drive design choices. Smaller turf areas mean less water and chemical treatment are needed, so your

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fresh, eco-friendly plan might include the use of additional beds of droughttolerant native trees and shrubs, or perhaps suggest enlarging the borders of the current ones. A customized proposal might recommend incorporating a rain garden or xeriscaping into your yard.

Xeriscaping is a style of design that requires little or no irrigation. Think pristine gravel beds with artfully placed boulders as your starting point. Then add layers of plants such as tall and spiky Red Yucca, the ever-popular hens and chicks, broadleaf stonecrop, and euphorbia. Not just for desert landscapes, some succulents are hardy enough to survive temperatures well below zero and can add needed interest to a bare and colorless garden. Dragon’s Blood Stonecrop (a form of sedum) is a green ground cover that turns an attractive burgundy in winter and sets off chartreuse euphorbia perfectly.

At the other end of the moisture spectrum, a rain garden is ideal for those puddles that are always the last to dry up after a summer thunderstorm.

They’re particularly useful for collecting and filtering stormwater runoff from 34

August/September 2019

streets, sidewalks, and compacted lawns. Plants should include native growers that tolerate both wet and dry conditions, such as Winterberry hollies and Virginia sweetspire. These do extremely well in damp soil, as does viburnum, Blackeyed Susan, and Joe Pye weed, a plant that also attracts and nourishes nectaring monarch and swallowtail butterflies.

As we mature, our personal preferences change. The laborintensive flower garden we once lovingly tended may now be too much to handle. That backyard vegetable garden that once provided a bounty of homegrown goodness is looking like less of a pleasant hobby and more of a neglected chore. In this case, professionals often suggest installing raised beds with a simplified planting plan. Instead of a full garden and a separate

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flowerbed, imagine mixed plantings of flowers and vegetables living in attractive harmony. Some particularly useful flowers such as marigolds actually act as a natural insect repellent.

Simplifying can be the key to restoring fun to your outdoor life.

Just as you would seek out the very best board-certified surgeon to do cosmetic work, it’s worth the trouble to locate one of the many members of the Virginia Society of Landscape Design found in our area to assist in planning a midlife landscape makeover. With the help of an expert, you will ensure your makeover, no matter how major or minor, enjoys the most satisfying result. After all, there’s no thrill quite like restoring function and beauty to the home we dearly love. H

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BRENT & BECKY (left to right) Jay and Denise Hutchins, and Becky & Brent Heath. Photos courtesy of Ashley Peterson Photography unless otherwise noted.

THE VERY DEFINITION OF Partnership

By Jackie Nunnery

part • ner • ship

noun

1. The state of being a partner 2. Two people associated as joint principals in business 3. Close cooperation between parties with specified rights and responsibilities synonyms: cooperation, collaboration, union, relationship, fellowship, connection

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4

0 years. That’s 40 fall plantings, winter slumbers, and springtime blooms.

It’s 14,600 days of weathering storms or drought, the sun’s heat or winter’s cold. For Brent and Becky Heath, who just celebrated their 40th anniversary, that’s also 40 years of partnership in marriage, family and a bustling bulb and plant business.

August/September 2019

PUTTING DOWN ROOTS: CREATING A HOME THAT SHOWCASES LIFE’S TREASURES When it came time to design and decorate their second home in 2015, they approached the project like everything else in their life — as partners in the process.

It all started when the Heaths were having a dinner party at their previous home, just across the field from their current home in Gloucester. Becky was busy in the kitchen while the rest of the party and fun was going on elsewhere in the house.

It was then she began designing a new home in her head. First, it would be an open floor plan so Becky wouldn’t miss out on The House & Home Magazine

anything, and second, it would include accommodations for easy accessibility as they aged. While they did indeed end up fulfilling those two criteria, the end result is so much more because they capitalized on each other’s strengths.

As growers, the Heaths are well-practiced in patience, familiar with waiting to reap what was sown months ago. In the same way, they have held onto treasures, not sure how they would be used, but certain they wanted to incorporate them somewhere in their new home.

Brent is a collector of many things, mostly nature-related items. His collection of stones and shells, which had been stored away in boxes and drawers became additional works of art in the hands of Becky, who believed that they needed to be front and center since they represented journeys and locations that were important to them and their family. The two resulting fireplace surrounds, which are mosaics of shells

“

BUT LIFE CHANGES AND SO DO RESPONSIBILITIES....

IT’S ABOUT COMMUNICATION AND A COMMITMENT TO GETTING DONE WHAT NEEDS TO BE DONE.

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GROWING WHERE YOU’RE PLANTED: FOCUSING ON STRENGTHS

When it comes to their award-winning bulb business, Brent & Becky’s, they understand the strengths that each bring to the endeavor. While both are people oriented, Brent, a third-generation grower, is a lot like pollinators in a garden.

He’s a traveler, crossing the country and globe, spreading his extensive knowledge about bulbs and plants to audiences eager to hear him. “He can really turn the charm button on,” Becky says.

Becky, suited to being more firmly rooted, is the company’s president and heads the day-to-day operations, which suits them both. “I don’t need to be in charge,” Brent said.

“Becky’s much better at it.” Her strengths? Using her years of teaching experience “to see the big picture” and “find the good” in people while overseeing the hive of activity at their headquarters in Gloucester. “I was raised by incredible people, and my Daddy used to say, ‘find the good’ all the time,” says Becky.

And as growers who are used to working with a plant’s inherent characteristics in order for it to flourish in the garden, it only seemed natural to do the same with each other.

After all, their namesake daffodils only bloom in the spring and sunflowers won’t thrive in shade. “You have to work with what you have,” Becky said. Early on in the business’s transition from The Daffodil Mart to Brent and Becky’s Bulbs, they “each went off separately and listed what they felt were their strengths and weaknesses.” While it’s not easy to hear what your faults are, especially from a spouse, Becky said, “communication, especially done with love and care and honesty,” has always been critical to their partnership.

and stones collected on family vacations, are much like photo albums, something to look at and reminisce about as a family.

In a similar vein, Brent’s wood collection was incorporated into their home’s striking flooring. Brent had been accumulating a variety of woods from local trees over the years but given that there wasn’t enough of one type to cover an entire room, creativity was in order. The resulting design, especially the “quilt” inset that catches your eye as you enter from the front door, is a testament to the imagination and skill of Becky and their contractor, Barry Wass, of Wass Construction. Made of hickory, pecan, oak, and cherry, all harvested from local trees that had fallen naturally, it is not only a work of art that shows off the natural beauty of the material, it is a beautiful expression of their partnership: each with a distinct role, coming together to create something they couldn’t do on their own.

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Photo courtesy of Hilton Snowdon

Photo courtesy of Hilton Snowdon Photo courtesy of Hilton Snowdon

CHANGING WITH THE SEASONS: RELATIONSHIPS AND ROLES EVOLVING OVER TIME

Four decades. In that time, their family with four children has grown to include nine grandchildren. The daffodil business has grown to include not only bulbs of all varieties but perennials, annuals, shrubs, and a retail shop, too. The business will continue to evolve as Brent and Becky make way for the fourth generation of growers, son Jay Hutchins, and his wife, Denise.

And as the business changed, so did their home life. “In the beginning, he was in charge, and I was the helper,” Becky 38

said. “But life changes and so do responsibilities.” She adds that Brent now spends more time on domestic duties, relishing his time spent in the kitchen. “It’s about communication and a commitment to getting done what needs to be done,” she says.

While roles have changed over time, one thing has remained constant: keeping a sense of humor. “In forty years we’ve built two houses, combined two families, built two businesses, wrote two books and we’re still married and not in jail for murder,” Becky said with a laugh.

When looking at a garden, you can appreciate the flowers or curse the weeds. For the Heaths, they’ve decided, as a team, to embrace both. H August/September 2019

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“Plain People” EMBRACING THE

By Dianne Saison

A

INSIGHT INTO THE REGION’S NEW MENNONITE COMMUNITY

lmost overnight, a fever seems to have gripped the region. People are flocking in droves to special produce stands, markets and farms across the Northern Neck. Shoofly pies, Zwieback buns, old-fashioned bread loaves, oversized donuts, and fruits and vegetables in every color of the rainbow are being scooped up by discerning customers. Where are these unique and amazing goods coming from? Plainly speaking, that would be the newest addition to our amazing community, the Mennonites.

Coming from Maryland, Western Virginia and Pennsylvania, nearly a dozen Mennonite families have

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recently resettled to the area, mainly in Northumberland and Richmond counties. The draw is easily understandable. The region is rich in fertile land, welcoming to new neighbors, and has a lifestyle that agrees with these quiet, humble and hardworking people.

Although business at their markets and farm stands is brisk, it can be daunting for the average person to initially greet these newcomers. As a community that finds its strength in embracing all of its members, many locals are cautious or unsure of how to best interact with the group. But in conversations with these new families, one phrase kept popping up... “We are just people, regular humble people who just show our faith in a different way.”

Lamar Martin, who owns and operates Colonial Point Farm in Richmond County — right on History Land

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Highway, just west of Farnham and east of the Town of Warsaw — echoes the statement, saying that he and his family are just like everyone else. They prefer to be treated as neighbors, not oddities. That includes greeting them just like other proprietors and being respectful — especially with dress code and language — at their businesses. Perhaps most importantly, they ask visitors to abstain from taking photographs of the men and women, no matter how tempting it is to memorialize the images of these unique and beautiful people clothed in their traditional garb or riding through town on their horses and buggies. This is not meant as a slight, but rather a reflection upon their religious beliefs and a request to be treated with dignity.

Their humble demeanor, hardworking practices, deeply rooted faith, plain clothing, and abstention from many technologies are a normal part of their daily lives — a lifestyle that has changed very little since the Mennonite faith emerged in the mid-1500s.

Mennonites are of the Anabaptist denomination. They do not believe in infant baptism, rather that it is valid only when a person is old enough to profess their faith, confess and make a conscientious decision to be baptized. Traditional Mennonites and Anabaptists believe in the full authority of Scripture and the Holy Spirit, salvation through conversion by the Spirit of God, baptism, strong discipline in the church, and the Lord’s Supper as a memorial rather than as a sacrament.

Although similar to the Amish, some may be surprised to learn that Mennonites predate the more seclusive sect by over a century. Mennonites trace their origins to the Swiss Brethren, an Anabaptist group and Protestant offshoot that formed near Zürich in 1525. In the face of persecution for their rejection of infant baptism (many authorities feared the new sect’s belief would lead to religious anarchy), the Swiss Brethren scattered across Europe, becoming known as Dutch Anabaptists. Their doctrinal views appealed to the many new people they met, one of whom was a priest and scholar by the name of Menno Simons.

In 1524, Simons was ordained by the Roman Catholic Church; however, after being exposed to Anabaptist theology, he began researching scriptures and reflecting on his personal beliefs. After the violent murder of his brother Pieter, an Anabaptist entrenched in a group that was being persecuted and had laid siege to a Catholic stronghold to forge a safe haven, Simons had a crisis of faith. In 1536, he renounced his church, joining the Dutch Anabaptists and preaching a doctrine based deeply in non-violence, separation from the world, and righteous living in servitude of Christ and the aid of the downtrodden. Simons’s influence quickly rose, and by 1544, the Dutch Anabaptists became known as “Mennonites.”

Early Mennonites in Europe were good farmers, famed for their ability to take over poor soils and enrich them through hard work and good sense. Their dedication, however, soon caused devastation as governing bodies jealously took back the now fertile land. At the same time, the Catholic Church and authorities across Europe fostered growing fears and hatred towards the pacifistic group. For more than a century, Mennonites were persecuted. In 1683, encouraged by offers of land and the promise of religious freedom to colonize a The House & Home Magazine

An Amish mother and her child having a moment of fun at the riverbank. Photo courtesy of Alan Kotok

A young Mennonite boy’s hat rests near the produce he recently picked and is selling at the Mennonite Market in the Town of Warsaw. Photo courtesy of Dianne Saison

Throughout the region, road signs have gone up cautioning drivers to be aware of the horse and buggy traffic from local Mennonite and Amish families. Photo courtesy of Dianne Saison 41

Menno Simmons, a deeply faithful priest, left the Catholic Church in the mid-1500s after much reflection, becoming an Anabaptist preacher and the founding leader of the church that now bears his name.

“we are just people, regular humble people who just show our faith in a different way.”

Run by the Martins, the Colonial Point Farm on History Land Hwy is a local favorite for fresh Mennonite goods. Photo courtesy of Dianne Saison

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new country, the first Mennonites to arrive in America disembarked from their ship, The Concord. They settled in Pennsylvania, founding Germantown, now a part of Philadelphia.

Since their beginnings, many schisms of Mennonites have developed, including the Amish who felt the Mennonites were neither as strict or separate as the Bible decreed. The faith now has multitudes of sub-groups, from progressives like those at Eastern Mennonite University in Harrisonburg, Virginia, who are indistinguishable in dress, technology and community interaction; to “Old Order” Mennonites, a conservative and austere group who adhere to the preaching of their founding fathers.

Worldwide, there are over two million practicing Mennonites of varying denominations. Despite their differences, nearly all Mennonites are devoted to strong relief efforts which have helped millions of people around the world in times of famine, strife and natural disasters. The most notable of which are the Mennonite Central Committee and Mennonite Disaster Services, who recently sent aid workers to Saipan after Typhoon Yutu, Puerto Rico after Hurricane Maria, and South Dakota after massive storms devastated a region.

The newest communities to the Northern Neck are the most recognizable of the “Plain People.” They are “Old Order” Mennonites and are little changed from those who arrived to America over 230 years ago. Still deeply rooted in agriculture, their style of dress is for convenience and little changed from colonial times. The women are most recognizable, with their heads covered in an old-fashioned style bonnet called a “kapp,” or the most reserved black bonnet worn over the “kapp.” They wear truly modest dresses, with long skirts and minor variances in prints.

Mennonite men wear plain frock coats and flat rim, straw hats. Their faces are smooth, with no facial hair, and they often wear long sleeve shirts, pants, suspenders and black boots.

These “horse and buggy” folk are also characterized by their practice of separating religion and the world, which stems from their belief in “Two Kingdoms” — one of God and the other of the world. They have their own private schools and houses of worship.

August/September 2019

They stay very close with their family, often sharing chores and duties, including child rearing for the women and the teaching of a trade for the men. Their ancestors were forced to withdraw from society in order to survive, and the mentality prevails in many ways, although many of the “Old Order” have found innovative ways to be “in the world, but not of the world.”

In Richmond County, the Martin family, which includes his ten children, are joined by their close relatives, the Stauffers, who have started their own farm on nearby Folly Neck Road.

Along with at least two other close family groups, they work together to join in praise, working the various farms, baking goods for sale, animal husbandry, maintaining the saddlery and farm equipment, woodworking and child rearing. Martin’s eldest daughter plans to become their school teacher, and family members all help to operate their new store, The Mennonite Market, on Main Street in the Town of Warsaw.

Another group, unrelated to the Martins, moved to Kinsale and are often seen in their carriage on the way to The County Line Market in Village, where their homemade cinnamon buns and Shoofly Pies, a distinctive Pennsylvania Dutch crumb cake dessert made from molasses, regularly sell-out almost as soon as they arrive.

These are families who love to smile, are quick to laugh, and welcome everyone who visits their farm stands and store. They have no qualms answering general questions, and with their distinctive accents, due to their everyday use of the Pennsylvania Dutch language, they are quite interesting to listen to and learn from. They openly call to each other for help and to offer assistance throughout the day and maintain loving and peaceful demeanors, despite waking up at five a.m. each day to start work and chores. Although they normally take horses and buggies for travel, they can ride as passengers in a car in special circumstances. Their stoves and electricity at home are powered solely through propane; however, they do use some modern farm equipment such as tractors to work their acreage. Despite the use of limited technology, photography is frowned upon for a very faith-based reason. According to their doctrine, they follow the commandment in Exodus 20:4, “Thou shalt not make unto thee any graven image, or any likeness of any thing…”

Furthermore, they believe that being drawn into photography is being drawn into the world, which opposes their main values. These are a peaceful people at heart and, they strive to make life better for everyone around them.

Although keeping “separate,” the area’s new Mennonites have found their own way to fit into the community and are quickly becoming an intrinsic part of the local life. They are on a first name basis with many of their customers, remembering their favorite goods and offering advice on gardening and home repairs. They are the new faces in a region with a portrait that fits their lifestyle perfectly. In what some believe to be a true test of local courtesy, these Mennonites are now also part of the “wave to everyone you pass on the road” culture of the Northern Neck. So, wave back, tip your hats, embrace the “Plain People” for their amazing addition to the local landscape and culture, and remember, they are just regular people with their own unique story to tell. H The House & Home Magazine

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Photo courtesy of Jim Miller

OUR BRAVE OLD MILL

By Bob Cerullo

BESIDEÂ the stream the grist-mill stands, With bending roof and leaning wall; So old, that when the winds are wild, The miller trembles lest it fall: And yet it baffles wind and rain, Our brave old Mill! and will again.

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~ Richard Henry Stoddard (1825–1903)

G

azing across the lush green grass surrounding Cow Creek Pond dam in Gloucester County, Virginia, one cannot help but wonder about the history of the old dilapidated water mill racked by weather and time. This is the story of the Cow Creek Mill. The present Cow Creek Mill was built or rebuilt just after the Civil War, because nearly all the mills in Gloucester County were burned by Union Army raiding parties. There was a shortage of gristmills to handle the steadily growing farm production as things slowly returned to normal after the brutal conflict of the war.

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Photo courtesy of Charles J. Kerns, Sr. Revocable Trust

Maris Vernon Kerns, Sr., at age 30, was an accomplished and firmly established millwright working and living, with his wife and their three small children, in Rock Mills Farm in Bart Township, Lancaster, Pennsylvania. In 1857, he was contacted by friends he had known when they lived in Lancaster County, PA. The Landis family had moved to Gloucester County, VA, and were planning to build water-powered gristmills there.

They offered Maris Kerns, Sr., the job of supervising the construction of a water-powered gristmill. The Kerns were not eager to leave friends, family and the business connections they had established in Pennsylvania. Over the years, his work in Pennsylvania had established for him a great reputation as a capable and reliable builder of water mills. However, the challenge offered by the Landis family for Maris Kerns, Sr., was irresistible.

So it was that Maris Kerns, Sr., in 1857, journeyed to Gloucester County to begin his new life. He had gone ahead to get started on his first mill and to establish a home for his family. They followed a year later in September of 1858. It is believed the Kerns family may have traveled by Conestoga wagon or perhaps in an overland touring wagon.

Kern’s first project was to design and build the “Gloucester Steam Mills,” on the upper branch of the Poropotank Creek, on the road between Plain View and Adner, Virginia. That road would later become Route 33. Building the mill was an ambitious project consisting of the massive mill powered by two 40-foot steam boilers. To build it and eventually run it, Kerns hired a crew of some 36 workmen. He also built a The House & Home Magazine

residence for his family, housing for the workmen and two other houses for associates of the mill operation.

Then, on April 12, 1861, life as they knew it changed for the Kerns family as well as everyone else in the country, when the Confederate Army bombarded Union soldiers at Fort Sumter, South Carolina. The Civil War had begun.

Despite his Northern background and the fact that his brother William had already joined the Union Army, Maris Kerns, Sr., enlisted. He joined the Confederate Army and was assigned to Company A of the 5th Virginia Volunteer Cavalry Regiment.

Maris Kerns, Sr., soon became the Regimental Bugler. He played the violin and the flute, so he was a likely candidate for becoming a bugler. Kerns fought under Captain Frank Bridges in the unit commanded by General B. Taliaferro. His son Franklin L. Kerns is quoted in a family history as recalling “my father leaving to meet Captain Bridges, playing ‘Dixie’ on his bugle, which could be heard after he passed out of sight through the woods.” It is interesting to note that Maris Kerns’s talents, knowing his expertise as a millwright and builder, were not used as an engineer but rather as a bugler.

The old steam mill that Kerns built was burned down

by Union Troops, as were many of the mills in the South.

Fortunately, the three houses Kerns built were left untouched, despite being just 300 yards from the steam mill. Kerns’s family was never hurt by the Union soldiers, but they were frequently harassed. Kerns’s wife, Emma Jane, decided to move to Hickory Hill, a secluded farm owned by their friends, the Landis family. It was an out-of-the-way spot between Ark 45

and Signpine, VA. In this safer home, she was able to raise her own food and have a private school for her children and the children of other families in the area. “Aunt Lucy,” an African-American woman, did the cooking and the housework.

Maris Kearns, Sr, was home on furlough, probably in the spring of 1864, when he discovered that the Cow Creek Mill had been burned to the ground by Union Forces. During that furlough, he visited Woods Crossroads in Gloucester, VA, where he was captured by Union forces. He was shipped to the Federal Prison Camp at Point Lookout, which was part of the Fort Lincoln North Carolina System of Defenses. Marius Kerns, Sr., remained in prison until the end of the Civil War, at which time he was transported by boat to Savannah, Georgia, and released. With no other means of transportation available to him, he walked home to Gloucester with his friend, telegrapher Charles Minor.

When the Cow Creek Mill was actually built is something of a mystery.

According to a family history provided

by Charles Kerns, Jr., his great, great grandson, Maris Kerns, Sr., made the original drawings for the mill in 1866.

Another account reports: “A third mill standing is Cow Creek Mill on Route 14.

No one knows for sure when this unusual mill was built, but existing records date ownership back to 1825. However, before her death, Mrs. H.O. Sanders, a recognized authority on Gloucester County history, claimed to own the will of George Wythe Booth of Bellville. This will bequeathed ownership in Cow Creek Mill to his daughters when he died in 1806, which supports Mrs. Sanders’ claim that the mill dates from the 1700s.”

It is perhaps possible that the original mill built in the 1700s was destroyed, and that Maris Kerns, Sr., designed and built a new mill on the same foundation.

In a letter dated June 24, 1899, Robert Kerns Norfleet wrote, “Records indicate that since 1792 several mills have been constructed and modified on the current site of Kerns Mill. Part of the present mill was built about 1820 and expanded during the early to mid-1800s. It is a rather large commercial building which was powered by two overshot water wheels. First steam, and then diesel power was later added to drive the flour 46

August/September 2019

Photo courtesy of Bob Cerullo

Mechanical and structural drawing of Cow Creek Mill by Mr. Kerns circa June 1866. Photo courtesy of Charles J. Kerns, Sr. Revocable Trust

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Miller Myron Hall at gristmill. Courtesy of The Daily Press

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Water wheel gear drive belts to power machines.

Photo courtesy of The Daily Press.

Miller Myron Hall at gristmill.

Photo courtesy of The Daily Press

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milling equipment. Other commercial establishments operated near the mill, but none remain today. At one time or another they included a sawmill, a casket maker and undertaking establishment, and a blacksmith shop and foundry, which produced plow points among other farm items.”

Property records from 1948 show the mill belonged to E.W. Noble. On February 21, 1951, the Daily Press newspaper in Newport News, VA, wrote about Melvin Foster, who took great pride in the 6,000 pounds of cornmeal a week he ground at the Cow Creek Mill.

In that same story, it was reported that legend has it that the old mill wheel installed at the Cow Creek Mill actually dates to the Civil War and was used in another mill before being installed at Cow Creek when it was built.

In a letter dated March 4, 1929, Kerns’s son, Dr. W.W. Kerns wrote: “In 1856 my father, M.V. Kerns, moved with his family from Lancaster, Pennsylvania, to Gloucester, Virginia. When war was declared in 1861, he was among the first to join the Gloucester Cavalry unit then forming at Gloucester Court House.

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Photo courtesy of Bob Cerullo In the fall of 1861, the Cavalry unit was called to arms and ordered to Richmond. In the fall of the next year, my father was one of several Gloucester boys who got furloughs to visit their families. When he came home to Hickory Hill he found that his mill, he was a millwright by trade, and most of his other property, had been destroyed by invading Northern soldiers. The contents of a well filled meat house were spared because of the quick wittedness of old Aunt Lucy Baytop, who together with her husband, Tom, was Mother’s faithful protector all through the war.”

As the story goes, it was with no little pride that old Aunt Lucy told the elder Kerns that after seeing the soldiers burn his mill, break into the meat house, steal all the hams and then wrap them in the best of ‘Miss Emily’s’ quilts, she warned them off, shouting at the top of her lungs that the Yankees used small pox infested quilts, which caused the Yankees to drop the quilts and hams and run off quickly down the lane.

The Cow Creek Mill was a marvel for its time, being four stories high and larger than most water mills. Over the years, it served the community and marked an era before electric and diesel power made it possible for massive mills to be constructed anywhere. Unquestionably, Maris Kerns was an extremely talented designer and millwright. The tenacity of the old mill to still be standing despite the ravages of time and neglect stand testimony to his expertise. In July of 1938, the Daily Press reported that a flood, which occurred after a dam on Cow Creek Pond broke, caused an estimated $15,000 worth of damage to the property and buildings ($268,000 in today’s dollars). “The historical old Cow Creek Mill house, with its brick foundation and wall, withstood the pounding of the torrent, though badly damaged. This was the only building left standing in the wake of the flood.” When the flood water receded, workers found strewn about the grounds some 700 barrels of corn, 15 barrels of vinegar, 300 bags of salt and 200 barrels of flour. Many other items were destroyed by the flood. Badly damaged, but not destroyed, the mill was up and running in a very short time. An article in the Daily Press showed a photo of Melvin Foster milling a reported 6,000 pounds of corn each week. Myron H. Hall bought the mill in 1950. The Cow Creek Mill remained active until 1954.

In December of 2000, class A construction contractor Charles T. Dubose bought the old mill with an ambitious plan to fully restore it. While Dubose admits it does not look as if anything has been done, he reports the he has completed The House & Home Magazine

extensive work to save the mill. DuBose said when he took it over, the only alternative seemed to be to knock it down.

However, he loves the mill and went to work to install vital structural beams that stabilized the mill floor by floor. All but the third floor had collapsed. His dream is to restore it to how it looked when it was a working water mill. DuBose has the ability, the equipment and the passion to restore the mill. What he is short of is money to buy the needed lumber to complete the restoration. As this is being written, he has renewed his efforts to restore the mill, which should one day be a treasured landmark in Gloucester County. Hopefully, one day the mill will be returned to its glory days. Charles T. “Tommy” Dubose can be contacted at 804-815-7704. His email address is OATH75@aol.com. H

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A Summer Night’s

Symphony

By Janet Evans Hinman

TAKE A SEAT ON THE PORCH, AROUND THE FIRE PIT, OR ON THE PIER, AND LISTEN AS SOUND BY SOUND, THE NIGHT REVEALS ITS STRANGE AND SOOTHING SYMPHONY.

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s spring turns to summer, and the heat of the day has peaked and fallen, familiar sounds begin to slide away like the quality of the fading light of dusk. One by one, the outdoor sounds of daytime begin to hush — the mowers and trimmers go silent, as do the tractors in the fields. The boats and jet skis are docked. The kids have dinner and settle for the evening. Night falls gently on the Northern Neck and Middle Peninsula.

What replaces the busy daytime hum are nocturnal sounds to sooth the soul and spark the imagination.

Whether over the water or across the fields, sound travels far here. It could be the thump-thump of cars rolling over a bridge in the distance, or a bit of music and mingled laughter from a party somewhere out there. (Maybe it’s a wedding. It could be “My Girl,” playing for the first dance.) Then there are the natural sounds — waves breaking on the shore, the campfire crackle, the singing of insects and night birds, the love songs of frogs, the goodnight calls of small animals, or the random summer storm. Take a seat on the porch, around the fire pit, or on the pier, and listen as sound by sound, the night reveals its strange and soothing symphony. Whether man-crafted or nature-made, it’s a composition that’s home The House & Home Magazine

grown — a collection of notes like no other. It can be a relaxing, rich harmony or a startling cacophony. Without visual cues, listening becomes more acute. Imagination is stirred as a rhapsody of tones project from the shadows. It’s the music of the night.

Science tells us that sound is amplified when it travels over water. Those reverberations of traffic, music or wildlife can seem so close, yet the source is unseen, possibly miles away.

The reason is that the water cools the air above its surface, which then slows down the sound waves. This causes refraction or bending of the sound wave so that more sound reaches the listener. Also, sound waves skimming the surface of the water can add to the amplification effect, if the water is calm.

Even when the water is calm, waves continue to brush the shore — providing nature’s perfect lullaby. Physics says waves are energy. Think of a long rope laid on the ground. Pick up one end and give it a snap. There’s a ripple effect all the way down the length of rope — just like waves. The energy is released at the other end of the rope, just as the energy of waves is released on shores. In the simplest of terms, waves are the result of wind and weather, tides and surface disturbances (like boats and birds).

It’s a lively place in the backyard at night. While the humans may be winding down around the campfire, the nighttime world is tuning up. The percussive snap, crackle and pop of the blazing fire can be the accompaniment. The sounds made by 51

fire are the result of the perfect mixture of fuel, oxygen and heat. A spark applied to wood, with the right circulation of air, produces ignition at about 300 degrees Fahrenheit. Wood burns when the volatile gases inside reach temperatures around 500 degrees. The heat causes tiny pockets of fluids, such as water and sap, to boil and then vaporize into steam. The steam causes tiny explosions when pressure causes the wood to split. The roar of a fire is the rushing of air with the release of heat.

As evening unwinds, insects form a chorus of communication with buzzing, chirping and whirring. It turns out that insects are great communicators. They may be recognizing other members of the same species or locating mates. They may be giving directions for the location of food or warning of danger. Most accomplish the task by rubbing body parts together; and the males are making all of the music, at least in the groups of wellknown singers such as cicadas, crickets and katydids. The cicadas start the insect chorale with their ascending zing-zingzing sounds coming from the trees. Even

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ALTHOUGH THE NIGHT IS USUALLY ASSOCIATED WITH TRANQUILITY, IT CAN ALSO BE VIBRANT WITH SOUND AND MOTION. THE MUSIC OF THE NIGHT CREATES ITS OWN EXPERIENCE FREE FROM THE DISTRACTION OF VISUAL CUES. people unfamiliar with the appearance of these large green insects will remember the empty shells left by the cicadas as they transform into their winged adult forms. Later in the evening, male crickets join in by rubbing their wings together, dragging a small peg on one wing across a row of ridges on the other (like a bow on a fiddle). The sound is described as a trill or chirp, perfectly spaced in cadence and heard for miles all summer long.

Late at night, katydids, the last singers of the evening, take over and continue their strains until the wee hours of the morning. Katydids are large green insects that are more commonly heard than seen.

They resemble a leaf and easily hide within the upper crowns of hardwood trees. They are named for the rhythmic song they sing in summer. The males sing in quick bursts of two, three or four notes that sound like kay-tee-did, or kay-teedid-did. Neighboring males often alternate their chirps, creating a synchronized call and response medley pulsating back and forth between tree tops.

Our winged friends won’t be left out of the opus. It seems there is a burst of sound and fury just when we expect our birds to be resting. Whip-poorwills and their relatives are famous for calling their own names, over and over

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Great Horned Owl Flying at Night

again, sometimes into the thousands of times without stopping. Northern mockingbirds are well-known night callers, especially if there is a full moon.

Enthusiastic mockingbirds can stay up all night, mimicking every bird song in the book, as well as other sounds such as bells, whistles and sirens. Owls make another kind of noise in the night, which can range from the hooting of great horned owls to the whinnyings of screech owls. If the call is coming from a wetland, it is probably from one of two night herons, the blackcrowned or yellow-crowned. They make squawks and cackles, and sometimes scary noises that will startle the calmest of listeners. Following sunset, around barns and boathouses, in the eaves of garages and even in some attics, bats (not birds, but mammals), squeak and shriek, anticipating their nocturnal flight in search of food. Their leathery wings produce just a whoosh and a flutter.

Wherever there are marshes, wetlands, shallow pools, ponds, or even heavy rain puddles, there is sure to be a cacophony of croaking amphibians.

That’s the sound of frog love. Virginia is The House & Home Magazine

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A cicada after moulting

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home to 27 species of frogs and toads — like the barking tree frog, green tree frog, spring peeper, chorus frog or American bullfrog. Although they choose a variety of habitats, one thing they have in common is that they mate and lay eggs in water. They call out with gusto to potential mates and the more damp it is at night, the happier they are, and the louder they croak. Their enthusiastic refrain is considered an excellent indicator of environmental health and water quality. Frogs also provide natural pest control service by consuming countless numbers of insects every year — 2015 was named Virginia’s year of the frog.

Sometimes piercing the darkness, and slightly alarming, are the rustlings and calls of animals as they emerge from their daytime hiding spaces. Raccoons, as well as cats, both domestic and feral, will root through the landscape looking for tasty morsels like small birds, eggs or mice. Foxes will bark, howl and yelp, depending on whether they are calling out a warning or attracting mates. There are bobcats roaming around in the more rural locales, and they call into the night with screams and cries.

Nature’s melody begins to fade with the distant approach of a summer evening storm. Signaled by silent lightning in the distance, a thunderstorm may stir up in a lazy span of hours or a matter of minutes. Lightning can be visible up to 100 miles away. Silent lightning, often called heat lightning, is simply lightening so far away that the sound of thunder dissipates before it reaches the observer. A thunderstorm travels at speeds up to 60 miles per hour or sits nearly stationary. The rumble of approaching thunder and the first splatter of raindrops signal the finale of the evening’s entertainment. With crashboom percussion, a light show, gusting winds and a deluge of lashing rain, the performance reaches its crescendo and quiet begins to descend.

Although the night is usually associated with tranquility, it can also be vibrant with sound and motion.

The music of the night creates its own experience free from the distraction of visual cues. It is always enriching to listen to the shadows; imagine the life that exists within them. Relax and enjoy a summer night’s symphony. H August/September 2019

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Just Gardens 2019 REEDVILLE

MARL GARDEN OVERLOOKING GREAT WICOMICO RIVER

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ow in its 20th year, Just Gardens will feature three private gardens and one public garden during their annual tour this coming September 13 and 14. Three of the gardens are in downtown Reedville, and one garden is nearby. The tour, which benefits The Haven Shelter & Services, combines garden design ideas with plant information.

“It’s such a great way to see what grows in the area and how other gardeners put it all together. There’s no right or wrong way to garden. It’s all about your own style and what suits the site you live on and the way you live,” said Anne Olsen, chairwoman for the tour. “If you live in the area or are just visiting, take some time to relax and visit these amazing private gardens. Maybe a garden plan or a plant combination will resonate with you. I’ve been on hundreds of tours over the years, and I always learn something new,” she added.

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Since 1986, The Haven Shelter and Services, the beneficiary of proceeds from the tour, has provided emergency shelter and support services to individuals who have experienced sexual assault and/or intimate partner violence. The idea of a garden tour to benefit The Haven was hatched by Anne Olsen and Anne Dickerson in the autumn of 2000, and in 2001, the first tour encompassed five gardens spread among two Northern Neck counties.

“The outpouring of support for a fundraiser for The Haven was so incredible,” expresses Executive Director Ellen Yackel.

“Over the past 19 years the tour has raised over $200,000 for The Haven. It is through community organizers like the Annes and their Just Gardens committee that The Haven is able to offer our services to citizens of the Northern Neck and Essex County.”

Situated on picturesque Cockrell’s Creek, the Reedville Fishermen’s Museum is on land originally owned by Elijah Reed. Reed, who in 1874 transferred his menhaden fishing operation from Brooklin, Maine to the Chesapeake Bay, owned August/September 2019

most of the property that is now known as Reedville. The Living Shoreline Teaching Garden, part of the museum, exemplifies an environmentally sound approach to shoreline stabilization using native plants. The garden was created to address several problems including erosion, invasive plants, and storm water runoff which washed pollutants into the creek. All plants are identified by labels wherever possible and the Northern Neck Master Gardeners will be available to answer questions. Just Garden’s ticket holders may visit the museum for a $1 entrance fee on Friday and Saturday.

The Dey Cottage, circa 1926, is just down from the museum on Main Street in Reedville. The grey clapboard cottage has been beautifully restored, and the grounds reflect the owner’s keen eye for symmetry, simplicity and calm. A brown pebble driveway bordered by granite pavers and edged with towering Crape Myrtles leads you into an oasis of green lush grass bordered by flower and shrub beds.

The view from the street across this sea of green takes your eye to two parallel docks and Cockrell’s Creek beyond. Badger Godwin, the gardener at 691 Main Street, was meticulous in the layout of this one-acre property.

Pathways, edged with brown river rock provide dry footing, and give the walkways a neat and natty appearance.

A stone patio anchors the rear elevation and provides a lovely vantage point from which to view the entire waterside yard.

Interesting combinations of flowering shrubs, perennials and ornamental shade trees create a very pleasing effect as one looks out over the creek.

Ebb Tide, owned by Donna Briggs, is across the street from the Reedville Fisherman’s Museum’s Walker House.

Currently a bed and breakfast, the circa 1890 two-story farmhouse sits back from Main Street and fits snugly on its town lot. While potted plants and garden art greet visitors at the front entrance, the back garden contains a true cottage garden with several outbuildings framing the rambling garden scape. An antique iron bed frame draws your eye to an area lush with old garden roses, hydrangeas, The House & Home Magazine

REEDVILLE WATER TOWER

DEY COTTAGE GARDEN OVERLOOKING COCKRELL’S CREEK

EBB TIDE GARDEN

HORSE PASTURE AT MARL GARDEN

hostas, variegated grasses and more.

Comfortable chairs look across an adjoining lot to the creek beyond.

The Marls Home, just down Fairport Road beyond the turn-off for the Tangier Island Ferry, is a pretty farmhouse set back from the road and surrounded by black horse fencing.

Deborah and Fred Marl enjoy life on 20 acres of open spaces, gardens, horse pastures and views of the Great Wicomico River. The old farmhouse was purchased in 1998, and the Marls made it their home in 2005.

The two-story house, abandoned for nearly 20 years, sat in an open field with nothing but old-growth trees and views of the river. “Not a bad place to start,” said Deborah. “There were no gardens, just potential at every turn,” and every turn is where a garden grows today. The house is surrounded by informal beds of perennials and shrubs, each one better than the last.

Deborah said, “Oxalis brasiliensis is my workhorse. It gives all of the beds continuity and cohesion because it leads your eye from one garden to the next.” She went on to say, “The more workhorses you have in a garden, the better. In September, asters lead the parade.” A pergola extends across the back of the house keeping the western sun at bay and providing an inviting place to dine, visit, or sip your morning coffee. Several sheds and outbuildings create the backdrop for additional garden areas. The mix of plant material is interesting in the combinations of height, bloom time and color. The sheer amount of plant material makes this garden a must-see.

Just Gardens 2019 will be held on Friday, September 13 and Saturday, September 14 from 10am-4pm daily.

Tickets for the tour may be purchased online at www.havenshelter.org/ justgardens or in person at Dreams Fashion Boutique, 684 Jessie DuPont Memorial Highway, Suite 2, Burgess; The Dandelion, 4372 Irvington Road, Irvington; and Shoppe for Haven’s Sake, 4314 Richmond Road, Warsaw.

Tickets are $25, all of which will benefit the work and mission of The Haven. For more information, call 804-333-1099. H 57

By Kim Biosvert

EVEN THOUGH TAILGATING’S EXACT ORIGIN IS UNKNOWN, IT HAS EVOLVED INTO AN INTEGRAL PART OF OUR AMERICAN SPORTS TRADITION

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s summer winds down and the temperatures cool, sports enthusiasts look forward to football season and the uniquely American pastime of tailgating. Hosting a meal from the back of a vehicle in the parking lot of a stadium has become the quintessential combination of cars, food, and sports. However, the basics of tailgating, food and drink and cheering for your team, started more than 150 years ago on a battlefield.

One of the earliest documented social gatherings involving both food and conflict was at the start of the American Civil War with the First Battle of Bull Run on July 21, 1861. Civilians from Washington, D.C. considered the upcoming battle to be nothing more than a minor rebellion that would be over quickly. So, they packed their picnic baskets and wine and traveled to the countryside of Manassas, Virginia to cheer on the Union troops. Later, a Union captain recorded the incident in his journal describing the scene as “thronged with sightseers” 58

and giving special mention to the women who came in wagons filled with the mince meats, pies and puddings of the day. The battle was nicknamed the “picnic battle” because spectators brought food and opera glasses. Spoiler alert: The Confederate soldiers routed the Union army that day, forcing a retreat and causing quite a panic among the onlookers.

In 1866, a Texas rancher and entrepreneur named Charles Goodnight saw a need for workers away from the ranch and soldiers alike to eat regardless of where they were. His solution was to transform and outfit a U.S. Army transport wagon into a rolling chow hall. He affectionately called it the “Chuck wagon,” whether that was after the inexpensive cuts of beef he served or after himself has never been clear. Chuckwagons were pulled by beasts of burden, such as mules or oxen and carried staples like beef stew, black-eyed peas, and biscuits. It naturally became a place for the men to congregate for a meal and to socialize at the end of the day. The chuckwagon was quite possibly America’s first food truck.

It is believed that the first ever tailgate party at a sporting event was three years after the invention of the chuckwagon. In 1869, Rutgers and Princeton faced off in New Brunswick, New August/September 2019

Photo courtesy of David D’Agostino

Jersey. Fans wore team colors to show their loyalty and possibly dined on chili, pork and corn, the local favorites. The next mention of food at a football game was a 1904 Yale game where fans traveled by train, supplying their own food for the journey.

In fact, as more people took the train to sporting events, it was common to pack a basket because there were no vendors from which to purchase a meal or drink while the spectators awaited kickoff.

The birth of the automotive industry changed not only how people traveled, but also how fans gathered before a game. The Duryea brothers, J. Frank and Charles were living in Springfield, Massachusetts in the 1890s. Charles was an engineer and a visionary. Frank was the mechanic who would produce Charles’ designs, which at the time were modified bicycles. However, Charles also spent time studying the internal combustion engine and designed the first successful American gasoline automobile in 1893. In 1895, Frank drove their vehicle in America’s first car race and won. The Duryea Motor Wagon Company was born a year later and produced 13 cars by hand that year.

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Once the automotive industry was born, it grew quickly. By 1899, 30 American manufacturers had produced more than 2,500 motor vehicles. During the next decade, almost 500 more companies entered the business, including Henry Ford with his introduction of the Model T and William Durant and his founding of General Motors.

As the number of families owning motorized vehicles grew, fans had a new option for attending their favorite events. The combination of food and sport continued its allure, and this increasingly popular pastime needed a name. Even though there is no photographic evidence to support the claim, the Green Bay Packers are credited with coining the term “tailgating” in 1919. Supposedly, Packers fans would drive their pickup trucks to the game, park beside the field and enjoy a meal served from the tailgate of the truck before the game.

Many consider this to be the start of the modern association of tailgating and football.

Even though tailgating’s exact origin is unknown, it has evolved into an integral part of our American sports tradition.

While the NFL has tried in the past to discourage tailgating 59

Photo courtesy of Will McColloch

due to excessive drinking, the ritual continues to thrive as a pregame activity at college games. Some teams and stadiums are just as well known for the tailgate tradition as they are for their actual play record. For instance, in Knoxville, Tennessee, the Volunteer fans make their way to Neyland Stadium on the banks of the Tennessee River by boat and “Sailgate.” In

Oxford, Mississippi, Ole Miss fans gather at The Grove, ten acres surrounded by oak, elm and magnolia trees. Students wear their Sunday best, with the young men in bow ties and coats and the young women in cocktail dresses or sundresses and heels. In addition, the tables are set with lace doilies, china and silver, giving the party as much pomp as the Kentucky Derby.

At Virginia Tech, one can find the traditional fare of hot dogs, BBQ and chili, but the die-hard fans eat huge turkey legs or deep fry a whole turkey, amused by the idea of eating their own mascot. And even with all the culture and prestige of having been founded by one of our country’s founding fathers, the University of Virginia fans also know how to throw a party, with current students and alumni setting up temporary communities all over the grounds like mini family reunions. In fact, the students are nicknamed Wahoos, after fish that can drink twice their weight. Ever wonder how to measure how much a fish can drink?

In the end, it really doesn’t matter how tailgating evolved or what events led to our modern version of the pastime.

Yes, it is about the party and the game, but the importance runs much deeper. At its core, tailgating is about building a community. It is sharing an experience with a few thousand of your closest friends. It is a way to connect in an increasingly disconnected world. H

SIMPLE ROASTED RED PEPPER DIP Serves 6

Ingredients: • 1 clove garlic • 17 oz. jar roasted red peppers, drained • 1/4 cup mayonnaise • 8 oz cream cheese • 1 tablespoon lemon juice

Directions: Mince the garlic in a food processor. Add the remaining ingredients and process until smooth. Cover and chill at least 30 minutes before serving. Serve in individual small glasses. Add finger food shaped vegetables, such as celery, cucumbers, or carrots.

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August/September 2019

EASY GRILLED CHICKEN AND VEGGIE WRAPS Serves 6

Ingredients: • 3 tablespoons olive oil • 2 medium zucchinis, cut into strips • 3/4 cup sliced red onion • 2 red bell peppers, sliced • 2 lbs. boneless skinless chicken breasts • 1/2 cup bottled balsamic glaze • 3 teaspoons Italian seasoning • Salt and pepper to taste • Mixed greens • 6 large tortilla wraps • Deli wrap paper and twine, if desired

Directions: In a bowl, toss the vegetables with olive oil, 1/2 of the balsamic glaze and 1 1/2 teaspoons Italian seasoning, salt and pepper. Season the chicken with the rest of the Italian seasoning, salt and pepper, and a teaspoon of olive oil. Grill the chicken until done. Place the veggies on the grill at the same time, tossing every few minutes. Cool the chicken on a plate, then slice. Divide the chicken strips and veggies between the tortillas, add mixed greens and drizzle with remaining balsamic glaze. Fold the tortilla and wrap in deli paper for portability.

GAME DAY DEVILED EGGS Serves 12

Ingredients: • 12 hard-boiled eggs, cooled • 1 cup ranch (I think) or Caesar dressing • 2/3 cup mayonnaise • Black olives • Parsley

Directions: Cut the eggs in half and remove the yolks. In a bowl, mash the yolks with a fork and mix in dressing and mayonnaise. Spoon or pipe the filling back into the egg whites. Use a parsley stem to create the long lace and sliced black olives for the horizontal laces. Garnish the serving platter with additional parsley.

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e m i t in

The view from the stamp factory property looks out toward Lodge, where steamboats brought supplies and shipped products to major ports in the United States and beyond.

THE ‘CHAMBERS SHOP’

By Janet Evans Hinman

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long U.S. Route 360 in Callao stands a weathered historical marker erected in 1994 commemorating the Chambers Stamp Factory, owned by four generations of the Chambers family from the American Civil War to the Great Depression. Its existence is mostly obscured by the mists of time, and those who remember it are very few, but for more than half a century, from 1867 until 1931, the Chambers Shop, as it was known to locals, quietly labored as the sole supplier of steel postmark and cancelation stamps for the U.S. Post Office Department and some foreign countries.

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The company was founded in 1830 in Washington, D.C. by Benjamin Chambers, Sr., a self-taught master engraver, artist and inventor. Later, his son Benjamin Chambers, Jr., moved the business to Northumberland County at Lodge, on a finger of land named Tucker’s Point, on the Yeocomico River. Chambers, Jr., was seeking a secluded spot where the secrets of the trade were unlikely to be divulged. It certainly helped business that the site was ideally situated among the steamboat wharves of the day — Lodge, Mundy Point, Coan, Lewisetta, Sampsons Wharf, and Reedville, among others. Every wharf had a post office and a convenient means to receive raw materials for production and ship finished products to major ports in the United States and beyond.

Originally designed and engraved by Chambers, Sr., the postmark and canceling stamp was a two-part mechanism operated by one handle — the postmark having the name of the town from which the letter was mailed and the other part which canceled the postage stamp.

The entire Chambers Stamp operation was the brainchild of Benjamin Chambers, Sr., who was born in 1789 in what is now Ashe County, N.C. He volunteered twice during the War of 1812 — first in the Ashe County Militia, then in Richmond, to which he traveled on foot more than 400 miles and volunteered to defend the city without pay. He later spent time in Alexandria, Baltimore and Philadelphia. He settled permanently in Washington, D.C., pursuing the self-taught profession of plate engraver and was a well-known artist among the people of his city. He was eminently successful, being largely employed by many departments of the U.S. government. He was considered one of the best artists of his day.

In 1826, Chambers, Sr., engraved a picture of Thomas Jefferson and a copy of Jefferson’s last letter. The mayor of Washington invited Jefferson to the July 4, 1826, 50-year celebration of American independence. Being in ill health at the time, Jefferson declined the invitation, and he died the day of the celebration. The engraved picture of Jefferson is commemorated in the Dictionary of American Painters, Sculptors & Engravers in the central library in Washington, as well as in the Library of Congress.

The energy of Chambers, Sr., was not solely focused on the business of engraving; his mind was often occupied developing other inventions. He labored for many years devising a breechloading cannon, patent number 6612, July 31, 1849. It became the most sought-after weapon by both armies during the American Civil War. A model of this cannon, built by Chambers, Sr., is now in the Virginia Historical Society Museum in Richmond.

The Post Office Department went into the postmark stamp business in 1799; inventors and manufacturers soon entered the scene. Benjamin Chambers, Sr., seems to be the first major supplier of postmark and canceling stamps to the Post Office Department as early as 1830. In the List of Patents for Inventions and Design, issued by the United States from 1790 to 1847, only two patents are listed for hand stamps — Benjamin Chambers, Sr., held one of them.

As the family brand expanded, Benjamin Chambers, Jr., was born on November 17, 1841, in Washington, D.C. At an early age, he was taught by his father to engrave and make postmark canceling stamps. While his father kept the family The House & Home Magazine

All that remains of the 1877 Chambers Stamp Factory is a cornerstone in a serene setting.

The view from the rear of the original 1887 manor house overlooks another historic property formerly owned by the Chambers family.

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The Chambers Stamp Factory interior view showing machinery , circa 1900

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Employees of the Chambers Stamp Factory, circa 1900

The manor house was built circa 1887 for Benjamin Chambers, Jr. business thriving, Chambers, Jr., held a number of military positions during the Civil War — he was a mounted guard for the president, as well as a member of the Pennsylvania Cavalry, 59th Regiment. In 1856, Benjamin Chambers, Jr., entered into a subcontract with Fairbanks & Company of New York City to complete its contract with the U.S. Post Office Department, an agreement which lasted until April 1867. The Fairbanks Co. was a manufacturer of scales and had always subcontracted work to smaller suppliers.

In 1867, Chambers, Jr., entered into his own contract with the U.S. Post Office Department to make postmark and canceling stamps and was successful in renewing the contract for the rest of his life. Benjamin Chambers, Sr., died in 1871 in Washington, D.C. at the age of 82 and is buried in the Congressional Cemetery. In 1877, Chambers, Jr., bought the property on Tucker’s Point in Lodge, Northumberland County, and built his new stamp factory there. Historical reports say he found the labor supply adequate and economical, and had no trouble training skilled machinists. According to reports, the manufacturing process was quite painstaking — with an assortment of some 30 or 40 chisels, the “cutters” would carve out each letter of every town and state from a blank steel plate.

Benjamin Chambers, Jr., was also elected to the Virginia House of Delegates from Northumberland and Westmoreland counties for two terms, 1889-90 and 1891-92. He continued to steer the company until his death in 1908, at which time his son Henry Bennett Chambers took over the business. Henry Bennett Chambers was also a trained stamp cutter and ran the company until his untimely death as a result of a hunting accident in 1927. The company passed to the next in line, Henry Benjamin Chambers, who was at the helm until July, 1931.

At that time, early in the Great Depression years, the U.S postal service awarded its stamp contract to Pitney-Bowes of Stamford, Connecticut. For years, rubber stamps had begun to make inroads into the business in which the Chambers family had held a virtual monopoly for more than 50 years.

Skill and economy could not overcome the advantage of an inexpensive material which could be easily and quickly molded to the desired form. The Chambers operation simply could not make its product at a price that could compete with the larger company’s low bid and cheaper materials.

In 1932, the company closed its doors forever, and later, the building which housed it was torn down. The factory’s demise during the Depression crisis dealt quite a blow to the local economy. However, the Chambers Shop was long remembered The House & Home Magazine

for paying its employees a liberal wage and looking out for them in every way — in spite of economic hardship, most of them owned their own homes and small farms and could afford higher education for themselves and their children. The company, in turn was rewarded with honest, loyal and skilled employees who learned quickly and performed excellently.

Thanks to Virginia Burgess and the Northumberland County Historical Society for help with the research and photos for this article, especially for the loan of its Vol. XXVI - 1989, and Vol. VI - No. 1 - 1969.

Thanks, also, to the Northern Neck of Virginia Historical Society for help finding photos and reference literature. In addition, we’re grateful to David and Lia Royle, who graciously allowed us to wander freely on their property and photograph at will. Their hospitality was much appreciated. H

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! e s e e h C SAY

By Janet Evans Hinman

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heese, once described by American author Clifton Fadiman as “milk’s leap toward immortality,” can most simply be defined as a product of milk’s fermentation. On the calendar of casual holidays, cheese is granted a remarkable number of days. The folks at National Calendar Day count 19 cheese-related “national days,” including one devoted to the food itself — National Cheese Day on June 4 — and another devoted to those who love it — National Cheese Lover’s Day on January 20.

The word “cheese” is granted an impressive assortment of unappetizing descriptions such as: “A food consisting of the coagulated, compressed and usually ripened curd of milk separated from the whey,” or “curdled milk infused with bacteria and often mold.”

However, cheese lovers, or turophiles, certainly agree that cheese is so much more than its definition. Part of our fascination with cheese may come from the sheer number and diversity of cheeses worldwide. The types are numbered in the thousands, although an exact count is difficult, as cheeses are notoriously difficult to classify. Their styles, textures and flavors depend on the source of the milk, including the animal’s diet, whether or not the milk is pasteurized, the butterfat content, the bacteria and mold, and the processing and aging. Herbs, spices or wood smoke may be used to enhance flavor. The yellow to red color of many cheeses is produced by adding annatto derived from the seeds of the achiote tree.

A description of cheese based solely on its bacteriological composition neglects the symbolism of ancient mythologies, regional pride and artistic ingenuity that are embedded in this simple AND complicated food. The mythology of cheese is shared by contrasting groups: the Greek gods and mortals, the conquerors and conquered of the Roman Empire, as well as a delighted Napoleon, who was first offered Camembert by a The House & Home Magazine

French peasant (it is the types are said that he kissed her in gratitude). numbered in the The origins of thousands, although cheesemaking are unknown, but it an exact count is has been generally difficult, as cheeses reasoned that the knowledge of how to are notoriously turn milk into cheese difficult to classify closely followed the domestication of lactating animals, particularly cows, buffalo, goats or sheep.

Some of the earliest archaeological evidence of cheesemaking comes from the Middle East’s Fertile Crescent, where animals were domesticated around 8000 BC. An oft-repeated legend has it that the first cheesemaker fell into the role by accident. A nomadic tribesman set out on a long desert journey, carrying with him a traditional bag made from the dried stomach of a young sheep. He filled the bag with milk for the trip. As he traveled along under the relentless sun, the rennet in the lining of the bag caused the milk to separate into curds and whey. Not wanting to waste his food supply, he sampled this “fresh cheese” and found that it had a pleasant taste and did not spoil as easily as milk. The nomad later drained off the whey and salted the curds to enhance the flavor.

The cheesemaking tradition had begun.

While modern cheesemaking techniques are more refined and recipes have become standardized, the basic principles remain the same as when the nomad of cheese legend opened his sheep’s stomach bag, warmed by the sun and agitated by his rhythmic trek. Cheesemaking became an efficient means of preserving an extremely perishable food (milk) from the spoiling effects of the Near East climate. The art and science of cheesemaking spread into Europe and quickly became a regular part of the diet and a symbol of strength in ancient Greece, where Olympians trained on diets of cheese. Polyphemus, the 69

brutal Cyclops of Homer’s Odyssey, milks his animals amid the racks of cheese in his cave while Odysseus watches quietly nearby. According to Greek mythology, the knowledge of cheesemaking was a gift to mortals by the gods of Mount Olympus. Roman soldiers carried cheese rations with them as the Roman Empire grew. Cheesemaking was also highly developed in the Celtic parts of Europe.

Through centuries, cheese production grew as an art and an industry. The first commercial cheese factory in the United States was established in Rome, New York, in 1851. Innovations like the kind of cream cheese popularly known as Philadelphia Cream Cheese, and pasteurizing whole cheese, were developed by James Kraft in 1916.

Currently, more than one-third of all milk produced each year in the U.S. is used to manufacture cheese. Almost a century of pasteurized process cheese sales in the United States and abroad have demonstrated their popularity, but a growing number of cheesemakers and cheese lovers are committing to the preservation and production of artisanal and farmstead cheeses.

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CHEESEMAKING IS “CONTROLLED SPOILING” There are as many recipes for cheese as there are cheeses, but all of them follow some combination of the same steps.

Acidification: Souring the milk. The milk is gently warmed to encourage the growth of lactic acid bacteria, Streptococci and Lactobacilli. These bacteria feed on the milk sugar lactose, changing it to lactic acid. As the acidity rises, the solids in the milk clump together, forming curds in the watery whey. This is the first step for making all cheeses. In ancient times, cheeses were most likely the result of leaving pots of milk to sour naturally in the sun. Some cheesemakers still wait for these processes to begin with free, airborne lactic acid bacteria, but most use a “starter” culture, much like the process for sourdough bread.

Renneting: Coagulating the curd.

Cheesemaking has been referred to as “controlled spoiling” because of the need to efficiently form curds before undesirable bacteria cause the milk to become rancid. The enzyme rennin, traditionally removed from the stomach lining of a young animal, hastens and completes the curdling process. The curd is left to “set,” forming a network of protein that traps the other milk solids inside. As the solids bind more tightly together, they begin to push out the liquid whey, a process the cheesemaker may continue by cutting, cooking and pressing.

Treating the curds. After renneting, cheese recipes diverge. Some soft cheeses, like fresh goat’s milk cheese, are gently transferred to molds. The curd’s own weight will continue to press out whey.

These cheeses might be labeled “hand ladled” to indicate that they were created using this time-consuming method. The Greeks called the molds that held the curds formos, which became the root word for cheese in Italy (formaggio) and France (fromage). Our English word “cheese” has its root in the Latin caseus, which became Käse in German and queso in Spanish.

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content, the curds for other cheeses are sliced and chopped, by hand or machine, to release more whey. The smaller the curds are cut, the firmer the resulting cheese. Cheddar and some other cheeses undergo a unique process called “cheddaring,” which results in its firm, flaky texture. Blocks of curd are stacked, turned and restacked to press out as much whey as possible. Then the dry curds are milled, ground into tiny pieces and packed into molds.

Preparation for aging: Salting, molding and pressing. Cheeses can be salted in four different ways. For some cheeses, the salt is stirred directly into the curd. A second method involves rubbing or sprinkling dry salt onto the rind of a cheese. This helps to form the rind, protecting the inside of the cheese from ripening too quickly. Some large cheeses are soaked in a pool of brine.

The fourth option is to wash the surface of the cheese with a brine solution. In the case of washed-rind cheeses, the salt does not protect the cheese from bacteria — it invites them. The cheeses must be regularly rubbed with water, brine or alcohol to encourage the growth of bacteria that give them their sticky orange rinds and distinctive aroma.

Cheese is then transferred, if it has not been already, to a mold where the final cheese will take shape. The whey of soft cheeses drips through the holes in their molds, pressed out by the cheese’s weight. Other, firmer cheeses are pressed by hand or machine to extract the last bits of whey.

Ripening. During the ripening or aging stage, the cheesemaker cares for the cheese at a precise temperature and humidity level until it is ready to eat; this can range anywhere from a few weeks for a soft-ripened cheese to a few years for a wheel of PamigianoReggiano. Depending on the variety, ripening cheeses need to 72

be turned to equally distribute the butterfat, and brushed to maintain the rind quality.

CLASSIFYING CHEESE Since there are thousands of types of cheeses, they are extremely difficult to classify. General characteristics, such as the type of milk used or the country of origin, provide a starting point.

Other classifications include the moisture content of the cheese (hard, semi-hard, soft or fresh), whether it was made from pasteurized or unpasteurized milk, or the length of aging.

When cheese is classified by “type,” it is grouped by similar characteristics like taste, aroma, appearance, rind type and the method of production.

Some “families” of cheese include: fresh cheese, which is not ripened and has no rind, cream cheese and feta are examples; soft-ripened cheeses, like French Camembert and Brie; washed-rind cheeses, which are orange and sticky, with a strong aroma, Limburger and Winnimere are the most well-known; natural-rind cheese, which forms a rind mostly from air contact, like Parmigiano-Reggiano; processed cheese, the best known is American; also blue-veined cheeses, like Stilton, Gorgonzola or Roquefort; uncooked pressed cheese, like cheddar or Spanish Manchego; and cooked pressed cheese, like Gruyère or other Swiss cheeses. Some cheeses belong to more than one family.

When planning a cheeseboard for your next gathering, be sure to visit a well-stocked shop and enlist the advice of a knowledgeable cheesemonger. Include a few of your triedand-true favorites and take expert advice on a few adventurous selections. Add some fruits, nuts, and veggies — and there you have it — a cheese course to suit any taste. In the meantime, try a couple of our favorite recipes and “Say Cheese!”

August/September 2019

CAMEMBERT WITH FIGS, PISTACHIOS AND HONEY

Ingredients:

Directions:

• 1 round of Camembert • 2 figs, cut into quarters • 1/4 cup pistachios • 1/4 cup walnuts • 1 teaspoon of honey, or more as desired

Preheat your oven to 350 degrees. Place the Camembert on a baking tray; sprinkle the pistachios and walnuts on top, along with the sliced figs. Bake for 10-15 minutes to soften the cheese and toast the nuts slightly. Take the cheese out of the oven and drizzle with honey.

Serve with toasted ciabatta bread, Melba toast, baked pita bread slices or your favorite crackers..

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CACIO E PEPE (Literally cheese and pepper) Cheese wheel pasta is a great dish to make if you really want to impress.

Special Tools:

Directions:

• Cheese wheel cutter

Carefully trim off the top of the wheel of cheese. Scrape the inside of the cheese wheel to create a bowl shape, leaving about half of the cheese scrapings, or according to taste. Save the remaining scrapings for another recipe.

Ingredients: • 1 or 1/2 wheel of Parmigiano Reggiano • 1 cup grated Pecorino Romano • 1 tablespoon ground black pepper • 3/4 cup long pasta of your choice (spaghetti, linguini, etc.)

• Olive oil • Salt

Meanwhile, cook the pasta according to package directions (al dente). Drain the pasta and add it to the cheese wheel and scrapings. Add the Pecorino Romano and toss until the cheese is creamy and melted into the pasta. Sprinkle pepper onto the pasta and toss again. Serve immediately.

CHEESE STUFFED DATES

Ingredients: • 12-24 large Medjool dates, pitted • 1/2-3/4 cup shredded Manchego or other mellow hard cheese • 1/4 cup toasted walnuts, lightly crushed into small pieces • 12-24 slices of pre-cooked bacon, or 1/4-pound Serrano ham (thin slices cut into 2-inch strips)

Directions: Preheat oven to broil. Cover a baking sheet in foil or parchment paper. In a small bowl, mix shredded cheese and toasted walnuts. Open each date along the center line and, using a teaspoon, stuff with cheese/walnut mixture. Pinch edges of date around the filling. Wrap each date with a slice of bacon or ham. Secure with a toothpick. Place dates on the baking sheet and broil for about two minutes or until bacon/ham is crispy and golden brown and filling is melted. Keep a close watch; it doesn’t take long! Remove from oven and allow to cool for a minute or two. Place dates on a serving platter; garnish and serve. H

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Stratford Hall

With a setting in front of the c. 1738 Great House, the festival has continued to grow and get better every year

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he Stratford Hall Wine and Oyster Festival returns on September 21 and 22 to the historic Northern Neck.

With its expansive setting, unfolding in front of the c. 1738 Great House, the festival has continued to grow and evolve every year. This annual event features tastings from Virginia wineries, a variety of coastal oysters, local food trucks and craft breweries.

Although wineries and oyster growers comprise the main event, there are specialties awaiting those who cannot live on wine and oysters alone — craft brews from Montross Brewery and Adventure Brewing, among others, will be on offer. In addition, a variety of local food vendors will be serving up barbecue, crab cakes, and other festival foods. Explore local artisan booths and enjoy entertainment both days of the festival with live music and activities for all ages.

The wine and oyster tastings, food and fun are just the beginnings of what you will experience at this twoday festival. Free docent-led tours will be offered of the eighteenth-century Great House. Wander the beautiful gardens and discover local wares at the Gift Shop.

Explore the road to the cliffs overlook, gristmill, and beachfront fossil hunting. For the young and young-atheart, enjoy Treakle’s train barrel rides.

On Saturday, Mustang car clubs will be displaying their vintage cars and, on Sunday, the Memory Lane Car Club, will feature a wide variety of makes and models for the entertainment of visitors and enthusiasts alike.

Also, come and learn from the experts of the Tidewater Oyster Gardener’s Association. Watch the Virginia State Champion Oyster Shuckers demonstrate their skill. Acquire new recipes through cooking demonstrations and classes, plus, learn the latest oyster trends through educational activities.

Wine taster tickets include a free souvenir glass.

Oysters are sold à La carte. Ticket prices through September 11th are as follows: Wine Tasting Ticket $25, Non-Tasting Ticket $17, Child ticket (ages 7-12) $5, children under 6 are free. After September 11, Wine Tasting tickets will increase to $30, Non-Tasting Ticket $20 and are available online and at the door.

Gates open at 10 a.m. and close at 6 p.m. both days of the festival. Parking is free and transportation will be provided from the parking lots. The event will be held rain or shine. Tickets can be used either day of the festival and are non-refundable.

Sponsors for the 2019 festival include Signature Sponsor Peoples Community Bank, The House & Home Magazine, Castle Brands, River City Golf Carts, Dennison Street Inn, B & B, and DK Direct. The annual event is in partnership with the Tidewater Oyster Gardeners Association. H

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South M

HOUSE WINE

of the

aking the perfect iced tea can be quite simple. However, if you were to ask all your family and friends how they make it, I bet you would get a different answer from each of them.

Not only that, but each one would boast that theirs is the best iced tea around. Like most southern households, we grew up with iced tea being our main beverage and readily available at every meal. So naturally, there is always a pitcher of tea in the refrigerator ready to quench your thirst any time of day.

By Melissa Haydon

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TEA IS CONSIDERED A SUPERFOOD AS IT IS RICH IN THE ANTIOXIDANTS, POLYPHENOLS AND CATECHINS. THESE ANTIOXIDANTS DETOXIFY CELLDAMAGING FREE RADICALS IN THE BODY AND HELP BOOST THE BODY’S DEFENSE AGAINST DISEASES. Sweet tea could be easily called the house wine of the South.

Almost every home has iced tea at the ready whenever you stop by for a visit. At church suppers, family meals, reunions, or any kind of get together you can be sure there will be some form of sweet tea served. The ease of preparation and the ability to make in mass quantities without breaking the bank have made it a staple for many households. An important element to making the perfect iced tea begins with the tea bags and allowing for a bit of steep time. Any southerner will argue that there is a certain brand that makes the best iced tea. I am not so much a brand snob when it comes to tea, but I do agree certain brands are better than others for iced tea. What makes a good tea for one person may be completely different for someone else. Experiment until you find the right tea brand that suites you.

Have you ever ventured up to the Northern United States and tried to find sweet tea? It can be quite tricky to even find a place that even knows what you are asking for. The further north you go, the less likely you will find any form of sweet tea.

Recently while on vacation in Pennsylvania, a friend of mine had a hankering for sweet tea and could not find it anywhere around that served anything close to what resembled her beloved tea.

She drove many miles to a big chain fast food restaurant in hopes to quench her thirst only to find that it was more on the unsweet side. Needless to say, she couldn’t wait to get back home and grab a glass of her own sweet tea.

It is easy to understand why iced tea came about in the South.

In the Deep South warmer weather lingers around most of the year. Ice boxes and refrigeration made it easy to keep the tea cold during those warmer months. During World War II, rationing of sugar encouraged thrifty and creative cooks to add sugar to the tea while it was hot. When using sugar in the tea when warm, less was used to sweeten it. Did you know that South Carolina was the first place in the United States where tea was grown and the only place where it was ever produced commercially? The oldest sweet tea recipe in print can be traced to a community cookbook published in 1879 titled Housekeeping in Old Virginia

by Marion Cabell Tyree.

Tea is considered a superfood as it is rich in the antioxidants, polyphenols and catechins. These antioxidants detoxify celldamaging free radicals in the body and help boost the body’s defense against diseases. Some studies have shown that tea may also lower blood pressure, lower cholesterol and protect against heart disease and may help to protect against cancer.

There are multiple methods to making the perfect iced tea: hot brew, cold brew, and sun tea. Hot brew is made by steeping tea bags in a pan of water on the stove. Cold brew consists of placing tea bags within a pitcher and placing it in the fridge overnight to steep and lastly sun tea that is most popular during the The House & Home Magazine

Sun Tea

warm summer months. Making sun tea is easy and fun by placing a glass pitcher filled with water and tea bags in direct sunlight and let the tea steep in the sun warmed water. One common complaint among some people when it comes to making iced tea is the bitterness. Bitterness in tea is caused by overcooking and burning the tea leaves. Tea should never been boiled in the pan. You want the water to warm just before a simmer and then let the tea steep in the warm water. To counter the bitterness, add a pinch of baking soda, about 1/8 of a teaspoon into the hot, steeped tea after you remove the bags. It will not affect the taste of your tea and will provide insurance against the bitterness.

Facts show that drinking tea can be a stress reliever and can keep you relaxed. Serve your iced tea with lemon wedges and sprigs of mint. One sip and I bet you will be instantly transported to a time with your grandma on the front porch swing laughing and having the time of your life. One thing is for certain, making the perfect iced tea comes down to your own preference. Many generations in my family have passed down the love of iced tea. We may not technically make the perfect iced tea by steeping versus boiling and such, but we do make it to the liking of our family. If you put your heart and love into something, it is felt by all those that enjoy it and that to me is perfection. H 79

Sweet Tea

SOUTHERN SWEET TEA Ingredients: u 14 regular size tea bags u 1/4 tsp baking soda u 1 quart water u 1 quart ice cubes u 1 and a quarter cups Simple Syrup or two cups of Dominoes granulated sugar.

Directions: 1. Place tea bags and baking soda in a glass pitcher.

2. B ring water to a gentle boil then pour over the tea bags. If you are using sugar pour it in with the tea bags and let it steep for ten minutes.

3. Add ice and simple syrup then pour over ice.

SIMPLE SUGAR Bring one part sugar to one part water to a boil until the sugar is dissolved. Remove from heat and let cool completely.

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PEACH ICED TEA A fruity twist on a Southern staple that is great any time of year.

Ingredients: u 1 cup sugar u 1 cup water u 3 sliced fresh peaches u 3 regular size tea bags or 1 family size tea bag u 6 cups of water

Directions: To make simple syrup, bring water, sugar, and sliced peaches to a boil. Reduce heat to medium and continue to simmer for 2-3 minutes. Crush peach slices as you stir to dissolve sugar. Turn off heat, cover, and let sit for 30 minutes. In a separate pan, steep tea bags in water for 5 minutes. Remove tea bags and place in a pitcher. Strain syrup through a fine mesh strainer to remove fruit pieces.

Add syrup to tea and serve over ice. Garnish with fresh peach slices and mint if desired.

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Photo courtesy of Dick Welton

Quilting

By Jackie Nunnery

crafting works of art, piece by piece

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Quilt made by and photo courtesy of Lee Taylor.

D

esigner William Morris once famously said, “Have nothing in your house that you do not know to be useful or believe to be beautiful.”

The age-old art of quilting qualifies for both.

Quilting is commonly described as a “cloth sandwich”: the top layer of decorative patchwork or solid fabric, a middle layer of batting, and a bottom layer of solid fabric. The term “quilting” is the stitching that holds all three pieces together.

PIECING TOGETHER QUILTING’S EARLY ORIGINS The exact origins of quilting and its related techniques of appliqué and patchwork are not known, as few textiles survive the ravages of time.

However, historians have still been able to develop some history, finding it in a variety of personal items, in many places throughout the world and from very early times. The oldest known quilted garment was found on a carved ivory statue of a First Dynasty Egyptian pharaoh dated to 3500 B.C. In medieval times, knights wore quilted garments for comfort underneath their armor.

When it comes to quilts, most people are familiar with bedding. The earliest known bed quilt was made near the end of the thirteenth century in Sicily.

Featuring scenes from the love story of Tristan and Isolde, it hangs in the Victoria and Albert Museum in London.

The House & Home Magazine

QUILTING COMES TO OUR SHORES

When the quilt arrived with our first settlers, it was strictly utilitarian in design, with the battling or padding in the center providing extra warmth and the quilting providing strength and durability. At that time, quilts were used to cover beds as well as windows during those long New England winters. The patchwork and appliqué quilt styles that most are familiar with today probably developed as the first quilts became worn and were patched with other fabric remnants.

Sadly, none of these earliest quilted items survive.

The oldest known American quilt is the Saltonstall quilt made in 1704.

Historians were able to get an exact date on this quilt because newspaper was used for pattern pieces and the inner lining of the quilt. As the fabric wore out, the newspaper date was exposed.

Jacket made by and photo courtesy of Lee Taylor.

QUILTING BECOMES AND ART, A SOCIAL ACTIVITY, AND A SOCIETAL CONTRIBUTION

Quilting, patchwork and appliqué techniques flourished in the mid1800s with the availability of fabrics, the introduction of the sewing machine, and more free time for women. With the popularizing of quilting, quilting bees became an 91

answer to the isolation many women felt in the home. Women could spend the day socializing and at the same time, work to finish each other’s quilts. In its heyday in the US during the early 1900s until the 1940s, magazines published quilt patterns in addition to columns offering advice and tips to quilters. During WWI, the government encouraged women to make quilts in order to “save blankets for our boys over there” and the Great Depression required the same “making do” that our early settler ancestors practiced.

MODERN QUILTING IN THE MIDDLE PENINSULA

Like other handicrafts — embroidery, knitting, etc. — quilting

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has seen a resurgence in interest and popularity. People are pursuing the craft, sometimes in entirely new ways, while others love the look of the finished product and the idea of supporting artisans.

The skills and creativity of local quilting artisans will be on display at the Quilts of River Country: featuring the quilts, quilters and quilt guilds of the Middle Peninsula. The show runs September 20 and 21, all along historic Main Street in Gloucester and features quilts and quilters from guilds all over the Middle Peninsula.

Bay Quilters from Mathews, River County Quilters from Gloucester, and Stingray Stitchers from Deltaville will all be on hand either exhibiting quilts or demonstrating quilting techniques.

As part of Gloucester Village’s First Friday festivities on September 6, bedding, wall hangings, clothing and more will be on display in storefronts. “It’s just one of the things that make Main Street a cool place to be,” said Denise Carter, one of the organizers of the show with Gloucester County Parks, Recreation & Tourism. “It’s always an adventure to come to Main Street, and it will be just another reminder of this art form.”

Carter, along with Pat Garnett, the chair of the show committee, and River Country Quilters have been busy pulling together exhibits and activities that will educate and inspire. During the actual show, quilts and quilters will be everywhere. A quilter herself, Carter said, “We want to remind people that quilting is an art — An art of our ancestors.”

In addition to storefront displays, an exhibition will be set up at Arts on Main, and demonstrations will be held at Courthouse Circle. Lynn Wilder, certified quilt appraiser, will be on hand to offer a written or oral appraisal of your heirloom quilt by appointment. There is a fee of $65 for a written report and $30 for an oral report.

Attendees to the festival will also have the opportunity to vote on the Viewer’s Choice Award in each of the categories as they travel though the exhibits, and vendors will be there with quilting supplies and fabric. As any quilter will tell you, you can never have enough fabric.

While Main Street will be filled with quilters for sure, Carter is also hoping to spread the joy of quilting to people who have never made a stitch. “Guilds are great for providing education. They hold workshops, and there’s this thing called ‘show and tell’. Members love to share their work and how they made each piece.” In addition to having members at the show, “We’ll have information on each of the guilds and how to contact them.”

Quilting is no longer about necessity. It has become an art form for creative expression, collaboration and socializing as much as it is about a solitary, almost meditative practice. “It’s peaceful. You can get lost in it. You suddenly look up, and it’s three a.m.,” Carter said about her attraction to quilting.

Quilting is also about heritage, a handing down of an art form as well as an heirloom, and the connection to our past that goes along with it.

Tickets are three dollars for both days and are available onsite. To schedule a quilt appraisal contact Debbie Dawson: eastrvr@gmail.com H August/September 2019

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H E A L T H

a Healthy outlook

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ancer is highly personal. Care should be available locally. These are two statements/ philosophies that fueled a recent decision by the leadership at Riverside Tappahannock Hospital to seek a new collaboration with VCU Massey Cancer Center in Richmond.

“We’ve invested so much time, talent and resources into developing our cancer program at Riverside Tappahannock Hospital,” explains Liz Martin, Administrator and Vice President of RTH. “Our goal is to deliver the highest quality care in a comfortable setting that is close to home for the residents of the Northern Neck region.”

In December 2016 the hospital unveiled a newly-renovated Cancer Infusion Center that offered comfort, convenience, and a highly qualified care team. They also introduced a fulltime medical oncology presence, where patients could be seen 94

onsite. This offered patients a continuity in their care and created an atmosphere in the Cancer Center where patients felt more like family.

Building on the success of that model, Riverside recently announced a collaboration with VCU Massey Cancer Center to provide physician coverage in Tappahannock through its cancer program. Massey medical oncologists and hematologists Drs. Vikrant Brar and Tzann Fang began serving patients at Riverside in July.

The collaboration builds on Riverside’s long history of providing quality cancer care in the Tappahannock region and across the Riverside Health System cancer network of services and programs, while also adding the high level of cancer expertise and experience that Massey brings as a National Cancer Institute-designated cancer center.

This also means that Riverside cancer patients in the Northern Neck region will have more seamless and rapid August/September 2019

H E A L T H

RIVERSIDE CONTINUES ITS INVESTMENT IN THE HEALTH OF THE COMMUNITY THROUGH COLLABORATION WITH VCU MASSEY CANCER CENTER AND BY OFFERING GREATER ACCESS TO CRITICAL CANCER SCREENINGS referral to the cutting-edge clinical trials and other specialized, comprehensive services offered at VCU Massey Cancer Center and the VCU Medical Center in the Richmond metropolitan region.

Services that Riverside already offers locally will remain. This includes advanced diagnostic testing, cancer infusions, surgical interventions and nurse navigator services.

“This program will blend the best of what we have built locally with expanded patient access to the high level of services (if needed) at VCU,” Martin explains.

A BETTER VIEW Riverside Tappahannock Hospital also recently announced expanded hours for 3D mammography screening. New hours include evening and Saturday appointment availability.

“We know the value of 3D mammography as an effective screening tool in the early detection of breast cancer,” says Martin. “We want to ensure that patients have access to our screenings during times that are convenient. Offering evening and weekend hours eliminates barriers for people who may struggle to get time away from work or other commitments.”

Mammograms, which are x-ray images of the breast, have long been crucial in diagnosing breast cancer. With the advent of new technology, 3D mammography has been shown to detect breast cancers earlier, reduce the amount of “false positives” and cut down on the need for women to get additional images following a standard 2D mammogram.

3D mammography offers clearer pictures of the breast because there are more images taken and an image is reconstructed in 3D so that physicians can examine the breast in multiple layers. This state-of-the-art technology has been proven to detect more breast cancers early, which is key to improving survival rates, and improving quality of life. Masses found earlier will likely result in less aggressive treatment.

A WINNING COMBINATION This latest expansion of hours follows an ongoing series of investments that Riverside Tappahannock Hospital has introduced to better meet patients’ needs. The hospital has several new programs and technologies that aid in diagnostic The House & Home Magazine

“OUR GOAL IS TO DELIVER THE HIGHEST QUALITY CARE IN A COMFORTABLE SETTING THAT IS CLOSE TO HOME FOR THE RESIDENTS OF THE NORTHERN NECK REGION.”

care, including low dose CT lung cancer screenings.

Patients also benefit from additional resources to help them better understand their disease and the resources that are available through the hospital as well as in the community.

AnnMarie Simmons, a patient navigator with 20 years of experience is an integral part of the cancer program at Riverside Tappahannock Hospital. She guides patients along their journey, helping them with access to screenings and education, appointment scheduling and providing a personal touch and critical information to patients in their time of greatest need.

“We will continue to provide services that make sense for our community and expand access to care,” Martin added.

“Whether we are expanding service hours, introducing new providers to the community, or announcing new collaborations, our commitment remains focused on how to best serve patients in the region.” H 95

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