NRV Magazine Jan/Feb 2015

New River Valley’s Premier Lifestyle Magazine

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nrvmagazine.com January/February 2015

Weddings MADE IN THE NRV | 54 WILLYS JEEP | NEW BIZ ROUND-UP CREATING THE PERFECT HOME | COOKING MY WAY | IRON SKILLET

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HOME IS . . .

WHERE THE ADVENTURE NEVER ENDS

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CONTENTS

10 Farm Fr esh Wedding D ay

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We d d ing Planners: B ride & Gr o o m

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T he M o st Amazing D ay

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NRV Ho me

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NRV Rides: 54 Willys Jeep

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Januar y - Februar y

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Made i n t h e N R V

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C l e ar i n g C u s t om s : Bel i z e

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N e w B i z Ro u n d - u p

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C o o k i n g My Wa y

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N e e d f o r Spe e d

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P. O. Box 11816 Blacksburg, VA 24062 o: 540-961-2015 nrvmagazine@msn.com www.nrvmagazine.com

PUBLISHER Country Media, Inc. Phillip Vaught MANAGING EDITOR Joanne Anderson ACCOUNT EXECUTIVE Sabrina Chambers DISTRIBUTION MANAGER Dennis Shelor WRITERS Joanne Anderson Karl Kazaks Krisha Chachra Lesley Howard Sheila Nelson Kelli Scott Justin Ashwell Jordan Scott Emily Alberts Angie Clevinger Jennifer Cooper PHOTOGRAPHY Natalie Gibbs Photography Amodeo Photography Shanen Photography Nathan Cooke Laura’s Focus Photography Forever and Always Photography Magnifico Photography COVER IMAGE: Natalie Gibbs Photography © 2015 Country Media, Inc. Country Media, Inc. will not knowingly publish any advertisement that is illegal or misleading to its readers. Neither the advertiser nor Country Media, Inc. will be responsible or liable for misinformation, misprints, or typographical errors. The publisher assumes no financial liability for copy omissions by Country Media, Inc. other than the cost of the space occupied by the error.

Corrections or cancellations to be made by an advertiser shall be received no later than 5 p.m. the 20th of each publishing month. No claim shall be allowed for errors not affecting the value of the advertisement. Paid advertising does not represent an endorsement by this publication. Content cannot be reproduced without written consent from Country Media, Inc. All rights reserved. Real Estate advertised in this publication is subject to the Federal Fair Housing Act of 1968.

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Pasture Talk

If I had known what fun it would be to add a cooking theme to the magazine, I would have done it long ago. Elena Leshyn and Nicky AymesAlvaro are not only fantastic cooks, they are internationally-savvy, sharp, fun, fascinating personalities. And that’s before any of the great food, great wine and great conversation I was privileged to share, though I didn’t expect or ask for any of it.

I also went to Hello Bagel for lunch to write about that, and next time I’m in Radford, you know I’ll be tasting some fudge at Doghouse Gifts and Chocolates. What strikes me about the entrepreneurs profiled in the NRV New Biz Round-up is their energy, optimism and confidence to step out, step up, make it happen. I do so admire the entrepreneurial spirit and streaks of independence these folks embody, and their services and products can impact our lives in fun, new ways.

Even more startling perhaps is that Elena and Nicky, both having lived all over the world and fluent in multiple languages, selected the NRV for retirement (Elena) and business ventures (Nicky). Robin Burdette, founder of Doghouse Gifts, traveled the world in the military, and left it to come home to the New River Valley and start a business. She grew up in Shawsville.

Mike Craig spent his career in many parts of the country with the U.S. Department of Agriculture. He saw lots of pretty places, but settled on coming back to Narrows to retire. Krisha Chachra, vice-mayor of Blacksburg, has been to more than 40 countries and chooses to reside and serve in her hometown.

On another note, new themes this year also include money matters, agriculture and fashion, along with our ever popular home improvement, NRV Rides, arts and culture, natural lifestyles and other regular features. It’s an exciting time to be in the publishing business, and it is especially interesting here because we never run out of people, places, businesses, topics and events to present in these pages.

Thanks for reading NRV Magazine. Remember our advertisers and small businesses when you step out to buy something. Welcome, 2015. You’re already a wonderful year!

Joanne Anderson

ManagingEditor

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NRV We ddi n g s

Farm Fresh Wedding Day June 21, 2014

Story by Jennifer Cooper Photos by Always and Forever Photo

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Though they had lived in bustling Fairfax, Va., and near lively Charleston, S.C., Alyson Thompson and Doug MacAlpine chose a decidedly rural locale for their June wedding: Alyson’s family farm in Floyd.

“From the old family cemetery and rolling hills and pastures to the cave where the bear hibernates, the farm is very meaningful to our family, and we enjoy it immensely,” says Alyson. The idyllic location was enhanced by its history, the farm having been in Alyson’s family for more than 200 years. Naturally, the wedding motif was country. “The scenery around the farm is a beautiful back drop.

Things like the old hay wagon and tire swing just added to the charm.”

The two teachers met while working at the same elementary school and started dating after spring break in 2013. “Doug surprised me and proposed January 4 at the pineapple fountain in downtown Charleston with his grandmother’s beautiful ring,” Alyson remembers.

Alyson incorporated still more history into the wedding plans by using the palmetto rose, made with frons from South

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Carolina’s official state tree, the palmetto tree.

Tradition holds that southern ladies would give their true loves palmetto roses to keep them safe from harm as they rode into the Civil War. These roses still symbolize everlasting love, according to Alyson.

While the bride received recommendations from local friends and family for some professional services, many of the wedding details were homespun. An aunt grew most of the flowers. Alyson, her mom and her sister cut last-minute, fill-in flowers at a pick-your-own farm near Riner.

The bride and bridesmaids made bouquets for the ceremony. The wedding party and family created table arrangements using Alyson’s grandmother’s crystal glasses and vases. Guest bags for the Floyd hotels were assembled and contained information about things to do in the area, directions and a schedule of events.

The guest book, a surprise from Alyson’s family, doubled as a photo album that covered the time from when Doug and Alyson met to them trying on their wedding finery.

The participation of family and friends was integral in carrying off the day

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in a successful and budget-friendly way, plus it made the event more significant.

Especially poignant, recalls Alyson, was that “my aunt, who was battling breast cancer, wanted to help and made a beautiful box for people to put cards in at the reception. She recently passed away, and we saved the box for future [family] weddings.”

An outdoor wedding is always a risky proposition, and the MacAlpines’ was no exception. The weatherman predicted rain all week, so they rented a tent and had a back-up plan for heavy rain.

Sure enough, the sky was dark as ushers showed guests to their seats, and it started to sprinkle. Then, in a wonderful surprise, the sun came out during the ceremony, and it was beautiful the rest of the day.

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While the weather cooperated, a few things did go awry. Alyson tripped on the lace runner during the processional.

“Doug was so nervous he repeated almost everything the minister said, including ‘Repeat after me.’” And Alyson had a hard time getting Doug’s ring on his finger so she had to twist it on. Small glitches in the great scheme of things.

Another notable success was a pre-wedding bridal tea. It allowed ladies from disparate places to get to know one another, which made the reception more relaxed. While the bridal tea was happening, the men had fun tubing down the Little River.

Was Alyson stressed about only having six months to plan the wedding?

Surprisingly, no. Her retired mother

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served as full-time wedding planner. Not having to reserve a venue also took off pressure. Alyson says the key was letting everyone know as soon as the date was set.

“Mom’s friend who helps with weddings said it best: ‘The longer you have to plan, the more things you add, and the more complicated a wedding can get.’”

Alyson’s advice for future brides is simple. Let friends and family help; they will enjoy being included. Remember to eat something amidst the hubbub. Most importantly, savor the day “because you blink and it’s over!”

Jennifer Poff Cooper is a Christiansburg freelance writer.

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In keeping with the wedding’s laid-back style, guests were encouraged to get comfortable after the ceremony and reception. There was music for dancing, and guests could play corn hole or horseshoes, walk or ride a golf cart and four-wheelers around the farm, go tubing or fishing or just unwind and visit. The barbecue dinner later in the evening also complemented the country theme.

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Wedding Planners:

Bride and Groom October 11, 2014

an easy, outdoor, natural wedding

“The weather proved to be quite the challenge. One week before the wedding, rain was predicted for the evening rehearsal (and it poured!) as well as cold and rain for the afternoon of the big day.

We planned having a tent over our reception space, but not over our ceremony space. We were very lucky when the sun began to peek through the clouds at exactly 11 a.m. and stayed out for the duration of the ceremony.� ~ Kara and Joe

Story by Emily Kathleen Alberts Photos by Natalie Gibbs Photography

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Kara and Joe, students in the College of Natural Resources and Environment at Virginia Tech, absolutely love being outside. “Much of our six years dating was spent hiking, biking and enjoying the outdoors,” says Kara.

One cold, November evening, five days before her 24th birthday, Joe picked Kara up from work and convinced her that he wanted to stop and grab an early birthday present. And she had to wear a blindfold.

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“When he finally told me I could take it off, I couldn’t believe my eyes! I was standing at the top of a huge hill surrounded by sparkling Christmas trees in all directions. Somehow, Joe convinced the owner of Spruce Ridge Christmas Tree Farm in Newport to let him decorate dozens of trees. As I stood there, surprised and shivering, Joe bent down on one knee with a ring in his hand. When I realized what was happening, I shouted, ‘of course!’ ”

For this nature-loving couple, Hahn Horticulture Garden on campus held a very special meaning. Not only were they attracted to the lush, tranquil setting, but it was also the first place they both said “I love you” to each other. The couple made sure to choose a non-football weekend, and they decided to keep the nature theme going, opting for local and natural vendors.

In lieu of hiring a wedding coordinator, Joe and Kara decided to work

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together on all the wedding plans. “We saw it as a chance to make the wedding truly unique, giving us the freedom to include personal touches,” she states. Wildflowers and a honeysuckle arch over the altar were provided by Stonecrop Farm in Newport.

Our Daily Bread Bakery crafted their three-tier, pumpkin-spiced, wedding cake, and Mikie’s 7th also in Newport catered the reception with locally-sourced, farm fresh fare.

Kara and Joe wanted to keep the wedding intimate with only 60 guests, though the Hahn Horticulture Garden can accommodate up to 150. Many of the couple’s friends played active roles in their big day. “Two of our good friends provided the music for the ceremony: George Hodges and local singer/guitarist, Jeff Owens, also known as Sweet Velvet,” says Joe.

“Our rehearsal dinner was at The Palisades restaurant in Eggleston, and we cannot say enough about how delighted we and our guests were with the entire dinner,” exclaims Kara. “The upstairs private dining room was beautifully decorated with lights and fall accents.”

Coordinating every last detail certainly tested the couple’s patience, but

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Kara admits it helped them become a better decision-making team. “I did not view the wedding as my day, but as our day -- the combined result of both of our visions.”

For wedding favors, they gave small jars of Ann’s Apple Butter, locally-sourced from Troutville. “Our cake topper was a pair of bride and groom Arensbak trolls that came from ‘5 Arts Studio’ located in the mountains of East Tennessee.”

Of course, the Newmans learned some lessons along the way. “Try to make sure your caterer does not have another event that day, and get enough sleep the night before!” Kara and Joe each only slept about four hours as a result of staying late at the rehearsal dinner and trying to complete last minute tasks at the last minute. “Oh, and practice bustling the dress,” Kara recalls. After the ceremony, five people ended up taking half an hour to bustle her wedding gown before the reception.

All in all, for this collaborative outdoorsy pair, Mother Nature ended up cooperating to create a beautiful, autumn wedding in a very special setting.

Emily Kathleen Alberts is a freelance writer and lover of local lore who, in the words of her high school English teacher, loves to “ask the next question.”

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The trolls are small figures made of natural materials like wood, straw, acorns, leaves, etc. They provided a uniquely whimsical look for their cake, along with small clusters of fresh flowers. ~ Kara

2015

Robert and Carrie Gibb

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The Most Amazing Day of Our Lives August 9, 2014

Story by Sheila D. Nelson Photos by Amodeo Photography

A small box was tossed at Katie as Josh asked: “Marry me?” She thought this was just another of his jokes, but one look at his face told her he was 100 percent serious. It was December 31, 2013, which was to be a quiet New Year’s Eve at home. Josh had been gone three months after joining the National Guard and was home for a two-week winter break. Katie accepted the proposal, and the couple celebrated by sharing a glass of Champagne with their best friends.

Josh Settlage and Katie Winand 18

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met in February of 2011 at West End Market dining hall at Virginia Tech and soon began dating. ”I honestly wasn’t sure I would find the perfect guy until I met Josh,” Katie remembers. “Josh says that he knew fairly quickly after we started dating that I was the person he wanted to marry.

I knew that he was the person I wanted to spend the rest of forever with, too.”

As they began to talk about an ideal wedding, they learned that their ideas were very different. Carla, Katie’s best friend and maid of honor, suggested

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Rockwood Manor in Dublin for the wedding. They both loved it at first sight.

A beautiful southern setting, the bed and breakfast and popular event location is on the National Register of Historic Places.

Most of the wedding was planned during Josh’s second stretch away from home, January to April, when he was in San Antonio for Advance Individual Training (AIT) for his combat medic position. “I had NO idea what went in to planning a wedding until I started planning mine,” says Katie. “It was a very stressful

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time, but I had wonderful bridesmaids to help with homemade invitations and pretty much all the other wedding details.”

They knew that the “wedding week”--- family in town, last minute details, bachelorette party, rehearsal dinner, wedding, reception and a Sunday combined family brunch --- would be more than a little hectic. “I was taking two classes at Virginia Tech, completing an internship, working two jobs and closing on our house,” she recalls. “My wonderful fiancé, loving families (both of ours) and my bridesmaids were lifelines throughout the process.”

Josh decided to be married in his navy blue dress military uniform, so the colors for the wedding needed to go with that. Purple became the central color of choice, with complementary shades of blue and contrasting white. The rehearsal dinner was held at The River Company.

Bull & Bones catered the reception with their southern style food and locally20

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brewed beers at Rockwood Manor.

Rockwood Manor’s barn was the ceremony site, and the staff provided most of the decorations. The morning of the wedding Katie and Carla went to the Blacksburg Farmer’s Market for several dozen flowers to use in centerpieces. The bridesmaids picked wildflowers for extra decorations along with rustic, farm-style decorations. A friend, Dannielle Romeo, offered to make the wedding cake. Katie’s sister did her hair and make-up, and her dad helped with set up wherever needed.

One of Josh’s officers presided over the ceremony.

Josh is in the Virginia Army National Guard, serving as the medic for his battalion’s scout/sniper element. Of the wedding day, he remembers: “I was very excited. Katie was as pretty as I had ever seen her. I could tell she was happy. which made me happy. I loved the wedding.

It was the first time I had all my family together in a long time, and I wanted to

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keep it small so I could spend time with everyone. We also had a real southwest Virginia feel to everything. It was simple, which reduced the kind of stress that many brides and grooms experience.”

“I think the best advice I could give is that, in the end, the planning, the process, the wedding itself is not as scary as it seems. With a good support system, wedding planning can be fun and exciting!”

After an early January honeymoon in Gatlinburg, Josh will be on active duty at Ft. Pickett and Katie will continue as lead server at Preston’s and maintenance person at a Radford apartment complex. As a couple, they plan to build a house and start a family in the next few years. And when they reflect on their not-too-long-ago wedding, they agree that “it was the most amazing day of our lives.”

Sheila D. Nelson is a Pulaski Countybased freelance writer.

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NRV H OME

Creating the Perfect Home for efficiency, style, comfort

Text by Joanne M. Anderson Photos by Shanen Photography

Not every line drawn in the sand washes away forever with the tides. Not finding the perfect home on the market, Jim Westwood and Brenda Winkel purchased five acres with a single pear tree near the Prices Fork community. “This was one of the few lots we found that was not on a steep hillside or heavily wooded,” Brenda recalls.

“The house concept started as a drawing in the sand at the beach and was turned into architectural drawings through the creative design of Chris Hudson at Shelter Alternatives,” Jim explains. Key elements include the open floor plan, large windows and a screened porch to blur the line of indoors and out all year long. Efficiency begins right inside the thick wooden front 22

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door. Just a few steps down the hall is a pass-through for mail, keys, briefcase, whatever to land in the combination office, den, library.

Unencumbered, one steps into a charming open family and dining room and kitchen space, replete with large windows, a QuadraFire fireplace insert, mission oak furnishings, a friendly cat, and inviting L-shaped counter, which doubles as a homework station. “This fireplace makes effective use of wood as a heat supplement source in winter,” says Jim, who elaborates on their heat efficiency. “The failure of a low-efficiency heat pump prompted installation of a geothermal heating and cooling unit. Our energy consumption has dropped more than 30 percent, and

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electric bills are below $400 per year thanks to photovoltaic solar arrays in the field behind the house, inspired in part by a family sabbatical to The Netherlands in 2009.”

While Brenda loves the quiet of not having a heat pump fan clicking on and off all the time, she’s also enamored by the fact that the family actively uses all parts of the home. This includes one other afterthought: a laundry chute from the kids’ bathroom to the first floor laundry. “It was added in the final design to take advantage of a small triangle left over where the diagonal garage meets the house,” she explains.

The house was designed before the arrival of 5-month-old twins, adopted from Cambodia 13 years ago. As the

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family has evolved, so has the house. Its original 2,134 square feet worked well for a while before they finished the basement, a bedroom over the garage and the front porch. “Even with the added space,” Jim declares, “every corner of the house is used.”

When you’re unsure about something, it’s helpful to look around at what others are doing, and that’s precisely how the rich, deep teal exterior color was chosen. Besides Jim, an amateur artist, drawing and painting their house on paper in myriad colors, the couple drove through neighborhoods everywhere evaluating green houses. Brenda wanted a green house, but she wasn’t sure what 24

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shade. They settled on a teal stain for the cedar siding, and it’s the perfect accent to the natural landscape, wood door, white trim and extensive gardens.

“The circular driveway and the line of trees along the edge were suggested in an original landscape plan from Haile Landscape Design,” Brenda says. The spectacular, productive gardens are all labors of love by Brenda and Jim. Perennial crops like blueberries, currants, strawberries, raspberries, rhubarb, asparagus and grapes are strategically placed in and outside of an enclosure.

The idea is maximum yield with minimal effort, and like many projects, much of the work is in the planning and prep

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stages. Like brick paths. “Those were added last year,” Jim states. “It’s a bit of work, but well worth the effort for reduced weeds, and the plants seem to like retained warmth.” They make jam and cheese, put up oodles of tomato sauce and make good use of all the produce.

Between the wide, front porch, the back screened porch, an open deck space and the goldfish pond with wisteria arbor, there are plenty of outdoor spots to relax. The goldfish might be the best use of a dollar on the whole property. They bought 10 goldfish for $1 from PetSmart, and the ones in the pond today are probably third and fourth generation.

Future plans inside and out include wine -- a wine and cheese cellar inside and wine grapes outside. Jim and Brenda love everything about the property. “It is a privilege to live in a house of your own design,” they say ~ one where every space is functional, systems are efficient, style is attractive and inviting, and comfort reigns for family and visitors.

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NRV R I D E S

Some Strata Blue, Some Olive Green and lots of fun!

1954 Willys Jeep Text by Karl H. Kazaks Photos by Nathan Cooke

The Willys Jeep, the rugged utility vehicles used by the military during World War II, have an enduring place in America’s cultural landscape. That may be because the straightforward functional vehicles remind us of a simpler and heroic time in our history. It may also be because the jeeps were repurposed for civilian use after the war, with the Willys CJ Jeeps (CJ standing for civilian jeep) being the forerunners of the Jeep Wrangler.

When you think of a military service Willys Jeep, you probably have certain image in mind – perhaps a memory of the Willys Jeeps used in the television show M*A*S*H – something opentopped, possibly traversing non-paved ground, something painted olive drab green.

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So it may be a surprise to take in the deep sky blue – Strata Blue – of Joe Jones’s Willys Jeep and learned that it has been restored to look like it did during military service – for the Air Force.

“They only painted them blue where you could see it,” says Jones, opening the hood to his restored 1954 CJ3B, pointing to where, a few inches into the engine compartment, the blue paint stops, revealing olive green. “Underneath the body is green, too.”

Jones is an Air Force veteran, having flown F-4 Phantom fighterbombers in active duty from 1966 to 1971.

When he returned to Blacksburg (where he has been a resident since 1961), he joined the Air Force National Guard and flew large, four-engine C-130s as well as the

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much smaller Helio Couriers (designed for short takeoff and landing).

After a stint of graduate school at Virginia Tech – during which time he served as Assistant Commandant of the Corps of Cadets (one of the first Air Force veterans to serve in that capacity) – he entered real estate, which was his full-time profession until 2005.

A few years ago, Jones bought the Jeep on Ebay from a man in New Jersey who had performed a frame-off restoration. This jeep is a replica of a vehicle that would have been used by the U.S. Strategic Air Command at Nebraska’s Offutt Air Force Base. Stenciling on the canvas enclosure as well as on the bumper mark the jeep with the designations “SAC” and “Offutt AFB.”

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Elsewhere are stenciled instructions and warnings, just like there would have been on a jeep serving on an Air Force base in the 1950s. Inside, you’re told “Max speed on base 25mph,” and “Caution low flying aircraft.” On the jeep’s exterior you see, near the gas tank filler tube, the instructions “No AVGas,” (no aviation gas), and “Caution: Do not overfill – allow for expansion.” Above the tires is stenciled “TP25,” the recommended tire pressure.

According to Jones, a jeep like his would have been used as a “follow-me” vehicle, leading aircraft to their designated parking location. Today, Jones rides the jeep in parades and during warmer months takes it out about once a week. “Sometimes I just drive it around,” usually wearing his flight jacket, he says. “A lot of people will stop me. It stirs up a lot of conversation.”

This Willys Jeep was restored to original specifications with either original parts or replacement parts built to original

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specifications. The engine is a 4 cylinder, Hurricane F-head, and the transmission is a three-speed.

Jones did add a couple of modern touches – a spray-on bedliner and a roll cage built to allow a seat belt. The roll cage is easily removable. The driver’s side windshield wiper is pneumatically driven; when you accelerate, the wiper’s action slows. The passenger side wiper is hand-activated. The windshield can fold down, and “every now and then when it’s warm out,” Jones will drive it with the windshield down.

He has also added locking hubs to his wheels, which use omnidirectional tires, like those this Willys Jeep would have had in the 1950s, albeit with tires built to today’s standards. “It’s a lot of fun to play with,” he quips.

The jeep does have a narrow wheelbase – 80 inches. “You have to be very careful when driving it, and I pretty much drive it only up to 35 miles per hour.”

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Jones, a past chairman of the Blacksburg Planning Commission, likes how the jeep connects him not only to his own Air Force service but also to the aviation history of his father and father-in-law.

His father-in law flew Curtiss P-40s with Chennault’s Flying Tigers (who fought with China against Japan during the early years of WWII). His father was in his second year at Virginia Tech and a member of the Corps of Cadets when WWII broke out. During his war service, the elder Jones flew Republic P-47s Thunderbolts and was shot down over Germany.

As a boy, Jones wanted to be like his dad and go to Tech and become a fighter pilot. Unlike his father, who never finished at Tech, Jones was able to complete his time at school and in the Corps. When he was a junior at Tech, preparing to receive his VTCC saber, Joe Jones arranged for his father to receive a saber, too, a saber he never received as an undergraduate because he went away to war. “It was emotional to him,” Jones recalls.

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MAD E I N T H E N R V

The Right Place at the Right Time Text by Joanne M. Anderson Photos courtesy of Peluso Microphone Lab

Photo by Staton Carter

A hearty, big thank you goes out to Duncan Driscoll of Blacksburg for driving around the countryside on fall weekends. He stumbled on the Wildwood Farms General Store some five miles south of Floyd, discovering, among other things, their penchant for day lilies and Saturday night live, foot stompin’ music. He pulled out his cell phone with photos of a microphone on the stage.

“This,” Driscoll told me, “is one intricate, high end microphone made in Willis.”

Now Willis is a very small place, an incorporated community with a post office, a store, the delightful Mountain 30

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Song Inn, beautiful valleys, hills and creeks and a few handfuls of people. What blew me away when I checked the microphone company website and clicked on dealers and distributors was the list: Asia, Australia, Canada, Europe, Russia, South and Central America and the U.S.

Entrepreneurs extraordinaire, John and Mary Peluso, moved to their 120 acres of pure southwestern Virginia countryside 17 years ago. Of course, wonderful people, beautiful scenery and low taxes are huge draws, but also air quality and water quality ~ things the rest of us take for granted ~ factored into their decision to leave the greater

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Chicago area. Once here, they started Peluso Microphone Lab.

“I saw the high demand for real vintage microphones,” John says, and he set out to design sonically accurate reproductions of the most sought after vintage microphones. They needed to have the same build quality and ease of service of the best vintage mics and had to be priced in a range that left room in the budget to run a studio. Most of all, each one needed to have the warm, smooth, balanced sound that vintage mics had when they were new.

Their story begins in the 1960s when a much younger, long-haired

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The Face That Helped A Thousand Businesses!

(Well, hundreds anyway – but give him time.)

For the last seven years, Jonathan Kruckow has worked with hundreds of businesses in Blacksburg and the New River Valley as a commercial lender. As Grayson National Bank’s New River Valley Area Executive, Jonathan is prepared to help you and your business succeed, too.

Give him a call at 540.250.0280 to arrange a one-on-one meeting.

902 South Main Street, Blacksburg, VA

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Having rubbed elbows with the Rolling Stones, the Byrds, Nitty Gritty Dirt Band and other famous musicians hasn’t fazed John much. “The closest to starstruck I ever have been was working with Ramblin’ Jack Elliott.

He wasn’t that much of a star; he was just a great performer.”

Emmylou Harris and Rodney Crowell with a stereo matched pair of Peluso P-12 mics recording their new album in 2012 with producer Brian Ahern version of John was in the right place at the right time. He was a technician in a recording studio, and when the recording engineer didn’t show up, Peluso was asked to handle the band. It was B.B. King. From there, he worked with well-known RCA, Sony and AKG microphones, but it was the Germanmade Neumann mikes and a strange man that piqued his interest and honed his skills.

A second event of being in the right place at the right time was an elevator accident in a recording studio building. Peluso heard the crash and found people trapped in the elevator box at the bottom of the shaft. He pried open the doors, then transported an older gentleman named Verner Ruvalds to the hospital and back. He may have been a secretive physicist, but Ruvalds was a master microphone maker from whom John learned the intricacies of the soul of 32

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a microphone. “He loved to talk about building microphones, and I loved to listen and learn, ‘til 2 and 3 in the morning many times,” John remembers. All he ever knew personally about the man was that he was kidnapped in Latvia and forced to work in the Neumann [microphone] factory in Germany. At the Berlin Olympics in 1936, German Chancellor Adolph Hitler opened the ceremonies with a speech that reached the world through the state-of-the-art (for its day) Neumann bottle mike. It was so often used by the Fuehrer and Nazi Party that it was dubbed “The Hitlerflasche” (Hitler Bottle).

After World War II, the Neumann factory created the first condenser microphone that could change the pattern of sound with the flip of a switch, the U47. This took high fidelity to a new high, so to speak, and it was used by Tony Bennett, Frank Sinatra,

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Ella Fitzgerald, the Beatles and many more throughout the 1960s. This is the main staple of Peluso Microphone Lab, though they produce another dozen kinds of microphones, each one by hand and by ear. Every microphone uses the highest quality of modern and vintage components sourced from around the world before it is tested with both a human listening test and a computer frequency response test.

John, Mary and her son, Chris Newitt, are the team behind the Peluso products and collaborate on everything.

“We have three machinists at Virginia Tech and a couple of engineers who help part-time,” John explains. “Mary builds microphones and handles all the finances. She’s an amazing buyer with great relationships with our suppliers.

Chris builds microphones, and he’s doing all the layout and aesthetic design on our preamps, which is his first major design project here - the upcoming Peluso vacuum tube and solid-state microphone preamps.”

The lab is housed on the second floor over a couple garage bays, and they constructed a warehouse and a shipping and receiving building. Mary has a pottery studio, and they also built two super nice little cabins for getaways where one can really get away (www.indiancreekcabins. com). “This is the best place in the world to live,” they exclaim. I guess that means to live, to work, to design, to think, to rest. The commute is short, the job is fun, the scenery is spectacular. They have it all ~ right here in the New River Valley.

www.pelusomicrophonelab.com

2015

MAYO

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CLEAR I N G C US T OM S

Using Your Imagination in Belize Story and Photo by Krisha Chachra

Imagine this: There is a great big, blue hole in the middle of the water off the coast of Belize. If you’re a diver, you know I’m talking about the place Jacques Cousteau once called the best scuba site on earth. It sounds counter intuitive: A deep, dark blue void in the middle of endless turquoise water. But the reality is that it was forged out of solid rock caverns thousands of years ago during the last ice age. Over time, water filtered through the rock and into great stone cathedrals, creating an underwater maze of mysterious spires. From above, the great blue hole is 34

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circular in shape – as if the ocean itself had an open eye.

If you go to Belize, you must see this for yourself. Everyone will ask if you’re been there. Boat excursions from the popular tourist destinations of Amergris Caye or Belize City leave daily with adventurers on board eager to discover this World Heritage Site also named the number one most amazing place by Discovery Channel.

Of course, there is plenty to do on dry land in Belize as well. From Belize City, take a quick flight on Maya Island Air

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to San Pedro, made famous in the Madonna song, “La Isla Bonita”. You can tour the island which is a web of unfinished streets and beaches. From Captain Morgan’s Resort, where we stayed, no cars could make it into town so you have to rent a water taxi or golf cart and hold on to your hat as the driver jumps the pot holes and flies over rickety bridges where crocodiles lie below.

If you like nightlife, everyone seems to start at Fido’s for live music and ends up at Jaguar’s night club. But skip the late night tourist trap and instead

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take a Jaguar paw cave tube ride through the ancient Mayan Nahoch che’en cave system and float by ghostly stalactites and stalagmites. If history is on your radar, leave the island and travel a short way to western Belize to the Guatemalan border.

Here you’ll witness Xunantunich (meaning “Stone Woman”), the ancient Mayan ruins.

Dating back to 800 AD, the site is divided into four sections with the “El Castillo” pyramid being the largest structure - once used as a Maya civil ceremony center.

All these sites are food for the imagination, but nothing trumps the great blue hole. I’m no diver, but I’m definitely not one to miss a “must-do” activity.

Snorkelers are welcome so I jumped on board and hitched a boat ride out to the ocean to see what all the chatter was about.

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Peering into the rich sapphire water, I could only imagine what life lay beneath.

The great blue hole - about 1,000 feet wide and 400 deep – is home to rare species of colorful fish and larger Caribbean reef and bull sharks. I gingerly got into the water; the captain warned me that the elevation could drop from a few to hundreds of feet deep in just a few steps. When you’re in the water, suddenly it seems as if the world has gone silent; your body relaxes and everything feels serene and calm.

But dunking your head in the water and taking a look through a snorkel mask reveals a much different pace of life. Fish of all colors and sizes jockey for position in the unmarked lanes of current; dodging and darting around each other in the underwater traffic. No fish seems to

look the same. I watch a rainbow parrot fish sail past a group of striped black and white. Suddenly, I see a dark, long shadow about 50 feet in front of me. Is it a shark?

I don’t wait to find out. I jerk my head up and reach for the captain’s arm to pull me out of the water. It might be a blue hole full or wonder and life under the surface to see, but sometimes it’s better to stick to your imagination.

Krisha Chachra is Vice Mayor of the Town of Blacksburg and a regular columnist and author who has traveled to over 40 countries in 6 continents and reported and hosted shows for public radio and television. Her columns are taken from her journals and personal insights from traveling nationally and internationally throughout her life. Her book about returning to Blacksburg, Homecoming Journals, may be found online or in local bookstores. E-mail her at kchachra@aol.com.

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SM ALL B U S I N E S S

New Biz Round-up Text by Joanne M. Anderson

The pioneer spirit which settled the New River Valley a couple centuries ago is alive and well in the hearts of local entrepreneurs who pursue their dreams of independence, understanding well that it comes complete with stumbling blocks, personal joys and challenges that didn’t show up in the business plan. Still, their confidence and perseverance presses them onward. These six businesses all opened in the second half of last year and offer intriguing, distinctive services and products.

Hello Bagel - Blacksburg

Doghouse Gifts & Chocolates Radford

“Locally owned, responsibly operated and excited to be part of Blacksburg’s community spirit,” is the lead on this website. Fresh New York-style bagels are the hallmark of the business. Opened in November by New Jersey-native Lora Brown, Hello Bagel is a cool, contemporary spot with awesomely delicious bagels (speaking from experience, I had to try one). She spent two years on the business plan.

“It’s like any kind of design project. You start with a concept, then work on it to the finish,” she says, referring to her work experience (in both interior and furniture design and bake shops) and degree from UNC-Greensboro in interior architecture. If you like the place, you can buy a mug, private label organic coffee or a baker’s dozen bagels.

You can read about Granny Burdette and Aunt Jean on the website, which is almost laugh out loud amusing. Like this: “Every Christmas Eve our huge Burdette family would crowd in their house and eat chocolates until we got sick ..... then we would eat more. :) Owner Robin Burdette lived around the world as a military woman and single mom. She returned home to the New River Valley because her job wreaked havoc with raising a daughter. She started the business in August for her love affair with fudge and laughter. There’s funny stuff for gifts and some 20 flavors of fudge, all made here in a big kettle with only real cream, real butter and real sugar. “This is my passion,” she says. “Come and enjoy it so I can stay.” Robin practically guarantees it’ll get you out of the doghouse, should you find yourself there.

www.hellobagel.com 540-953-7002

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www.doghousegifts.net 540-838-2224

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2015

Dance Motion - Pearisburg 540-599-0952

Jennifer Claytor has never stopped dancing and shares her experience and knowledge at Dance Motion, which she began in July. She started dance lessons at age 3 and continued right through getting her degree in fashion merchandising at Radford University. “I always dreamed of being a dance instructor in my own studio, and after being pulled in a few different directions, here I am!” She offers ballet, tap and jazz, hip hop and pointe, lyrical and modern and more for all ages. Dance students readily experience her dedication, expertise and commitment to them that she has passionately embraced for dance throughout her life.

Allure Spa - Pearisburg www.allurespaskinhealth.com 540-921-2300

Kim Mann has always enjoyed going to spas, and she’s logged the miles and earned the certification to prove it. A master esthetician, Kim opened Allure Spa in November. “It’s a true day spa, not a salon or combo salon and spa,” she emphasizes, citing complete relaxation as the difference. That focus is obvious to the senses when you step in the front door. Skin care treatments and enhancements, body therapies and comprehensive eye care can make you look and feel your very best.

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SM ALL B U S I N E S S

Hey Helen - Floyd Facebook.com/shopheyhelen 540-745-4307

Allie Mannon, 28, has lived in Floyd all her life, and the boutique idea came out of the ashes after Allie lost everything, clothes included, in a house fire. “I tried rebuilding my wardrobe in small, local boutiques. I define myself in part by style and fashion, and this emotional experience planted the seed for me to open a small boutique. It’s more personal with a high repeat clientele, more interesting merchandise, fast-paced and lots of fun,” she explains. “Floyd raised me, so it had to be here. Helen is my first name, and I’ve never used it, until now.” Allie also owns White Peonies Planning and Events (on Facebook).

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Thai This - Christiansburg

www.thaithisfoodtruck.com 540-200-9266 This rolling restaurant turns out a plethora of vegetarian, Thai and dishes with beef or pork. Mild, hot or Thai hot are seasoning choices along with curry sauce, chili lime dressing and other original Thai flavors sure to heat up your palate. Husband-wife team Brian and Jang Lawson, along with Steve Widner, are on a mission to bring the flavors and food culture of Thailand to the New River Valley and to satisfy all your Thai food needs ~ one stop at a time. “The little lady with the big truck — she’s the magic behind the business,” Brian says. The menu and location can change by the week (check Facebook), and the truck is available for special events.

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2015

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LOCALFIRSTBANK.COM/DIGITALBANKING The First Bank App is supported on Apple mobile devices with iOS 5 and greater and on Android mobile devices with OS 3.0 and greater. There is no charge from First Bank for mobile check deposit, but message and data rates may apply. Mobile Deposits are subject to daily and monthly dollar limits.

Equal Housing Lender | Member FDIC. First Bank operates as First Bank of Virgina in Virgina.

Mom’s Lesson

Come Celebrate the beauty of winter at the P. Buckley Moss Blacksburg Gallery as we present our newly released giclée, Mom’s Lesson.

The artist will be in the gallery signing Jan. 17th, 12:00 pm to 5:00 pm and Jan. 18th, 12:00 pm to 3:00 pm.

Come in any time to see our large collection of Original Watercolors, Etchings, Offset and Giclée prints, ornaments and other collectibles.

P. Buckley Moss Gallery of Blacksburg 223 Gilbert Street Blacksburg, VA 24060 (540) 552-6446 Mon.-Sat., 10am-5pm, Sun., 12pm-4pm Validated Parking available at the North End Center Garage

www.pbuckleymoss.com

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NRV C OOK S

Cooking My Way

Text by Joanne M. Anderson Photos by Shanen Photography

Elena Leshyn grew up cooking in Barcelona and Venezuela. “I’ve been cooking since I was a little girl in the kitchen with my mom or grandmother,” she relates. “Everybody cooks in my home country.” Since they didn’t have an oven, she and the women didn’t bake, however. “There are fantastic pastry shops everywhere in Spain,” she explains.

“There’s no need to bake, and certainly no way without an oven.”

By her mid-teens, Elena was living in Venezuela and cooking regularly for her dad and younger siblings. There 40

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she met her husband, John, marrying in 1971, and subsequently residing [in order] in Florida, Indiana, Barcelona, Cincinnati, Madrid and Mexico before retiring to Blacksburg 12 years ago. Their daughter, Barbara Leshyn, works in the Horticulture Department at Virginia Tech. With other daughters and grandchildren in Ohio and North Carolina, this is the perfect midpoint for family.

“Elena has probably had everyone to her house for a meal if they have anything to do with classical music or opera,” says friend Libby Calvera, who

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nominated her for this feature. “Maybe everyone on her street, too, along with occasional VT students who miss a mom’s cooking from Spain or Latin America, as well.” This writer and photographer are now among the privileged to have dined on her specialties at their table.

Elena can pull pork, make meatloaf and concoct stews of all varieties, but nothing is ethnic-specific. “I cook my own way,” she declares. “I have many cookbooks and countless recipes, and I can count on my fingers the number of times I’ve used any of them.” She has a

2015

knack for combining flavors, foods and just the right kinds and amounts of spices and herbs to enhance the final dish. “I also have a husband who, like me, eats anything, so it’s easy to make up stuff as I go along, knowing there are two willing diners in the house all the time.”

John and Elena designed their house while still living in Monterrey, Mexico. The kitchen is of normal size, but the window here and in the dining room were called out the tenth of an inch to accommodate custom, stained-glass pieces they moved. They also carted up the blue and orange tiles that accent the mostly white kitchen. Wood doors (interior and exterior), along with some heavy wood pieces from Spain and Mexico, lend a genuine Spanish feel everywhere.

Elena moves around her kitchen like a feather or leaf finds its way to the ground ~ unhurried, smooth, calm, floating.

She’s efficient, but not at all rushed. This day, she boiled potatoes and onions in olive oil, then drained it (saving the olive oil, of course) and poured it on freshly cracked eggs about 10 minutes before she cooked it all in a pan on the stove. In that interim, she rubbed lightly toasted, fresh ciabatta bread with fresh garlic, sprinkled it with sea salt and then rubbed on fresh tomato. The Catalan-style spinach dish reduced that leafy vegetable in volume dramatically in another stove pan with raisins and a variety of pine nuts. John insisted on opening wine. It’s amazing what writers and photographers on assignment must do. We enjoyed every morsel and every drop of that warm, red wine from the Cataluna region of Spain. Libby was there, too, and conversation flowed as easily and comfortably as Elena cooks.

There’s no way to pin down Elena on favorite foods or things to cook. She starts out talking about her love of cooking eggs and paella, then bean soups and all kinds of soups, then stews this time of year, vegetables, salads -- pretty much everything under the sun. When her cooking skills are mixed with her love for classical music, opera and family, then blended with ingenuity, sprinkled with global adventures and a pinch of her own photography proficiency, the result is one multi-talented, charming lady and extraordinary NRV cook.

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Another local cook

also followed a global route to the New River Valley. Nicky Aymes-Alvaro was born in England and began moving all over Europe when she was 8, wherever her dad was opening a Hilton hotel. She learned to cook in college, where she spent each year in a different country, ending her internship at The Ritz in Barcelona, Spain. After finishing her degree in hotel business management, she resided in that city another couple of decades.

On my visit, she prepared salmon en papillote, poking garlic cloves into fleshy fillets, sprinkling with bleu cheese, topping with generous rosemary sprigs and wrapping in foil for the oven, though normally, this is wrapped in parchment and cooked on the outdoor grill.

Paired with some potatoes, artisan bread (my contribution) and a California red blend wine, the salmon was - as the magazine covers often regale - the best ever. Mixed berries in puff pastry warm from the oven snuggled next to a mound of whipped cream and cinnamon sprinkle were the perfect, light dessert.

She and Elena have never met, but when asked her style of cooking, Nicky simply responds: “Oh, I just cook my way.” Two peas in a pod, these two NRV cooks!

Her husband, Rick, explains it more clearly. “Nicky has a natural flair for what goes with what. She can whip up something out of practically nothing or look at what’s on hand and create things that aren’t in any cookbook, but should be.”

This charming couple purchased Clay Corner Inn [from me] in Blacksburg in September of 2011, moving here after four years in California. Just as she is a natural in the kitchen, they are so well-suited in personality, talent and experience for the business.

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The Need for Speed

By Jennifer Poff Cooper

Local celebrity race car driver Matt Hagan is a self-described “adrenaline junkie.” As a two-time world champion in Funny Car drag racing, Hagan, 32, enjoys the fast pace of the races, in which he goes from zero to 320 miles per hour, traveling 1,000 feet, in under four seconds. He also thrives on the competition. “It’s all about beating the person beside you,” he says.

Born and raised in Christiansburg, Hagan was an all-around athlete at Auburn High School. He was not particularly interested in racing until he was 14 years old and had a chance to race a fourwheeler. He won this first race, which spurred his enthusiasm for speed.

According to Hagan, the Funny Car category is the pinnacle of the sport.

“Only 20 people in the world get to do what I do,” he says. Hagan’s car has a 10,000 42

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horsepower motor inside the body of a Dodge Charger. The roar is so loud that participants have to wear ear protection, and the races can register 2.3 on the Richter scale. Hagan says conclusively, “These are the fastest accelerating things on earth.”

Despite National Hot Rod Association (NHRA) safety requirements, any racing is fraught with danger. Car engines can explode. “It’s not a matter of if it happens but when,” Hagan says. It happened to him most conspicuously in 2012, a video that went viral with 30 million views across the world. Fortunately, Hagan walked away unhurt. The most afraid he has been was hitting the pedal at the start line in his first national race. “I was breathing so hard that I fogged up the visor.”

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Abundant training goes into each race. Hagan must stay physically fit to maintain reaction times and withstand the gravity forces generated by quick starts and stops. In addition, he says, he has to be mentally “crisp, clear and clean.” He has worked with a sports psychologist on preparing for races with strategies such as positive self-talk to bolster confidence.

Travel is a fact of the professional racing life. Hagan races 24 weekends a year and is obligated to make numerous personal appearances for sponsors. Thus, he spends a lot of time on airplanes – his voice mail says that is probably where he is if you cannot reach him. The sacrifice, he laments, is the time that he cannot recapture with his family, including a son, 8, and daughter, 5. Rather than travel with Hagan, his wife keeps the home fires

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burning on their 1,000-acre cattle farm, where she rides horses and stays busy with the children.

After the craziness of his job, Hagan looks forward to the relaxed atmosphere of his farm in the rural New River Valley. It is hard work, a business not just a hobby, but Hagan calls puttering around the farm “like therapy,” a place where he can decompress. His hobbies include hunting, fishing, and yes, still fourwheeling.

In addition to racing, Hagan is associated with the Matt Hagan Outdoors store in Fairlawn. This idea originated from the close relationship Hagan has with racing sponsor Rocky Boots. Both sides saw the potential for marketing synergy.

Mike Fintel, marketing manager for Matt Hagan Outdoors, says that the store has been hugely successful, with three grand openings and two building changes since

its 2013 launch.

Matt Hagan Outdoors is in a 20,000-square-foot facility with an event center that can host classes. Fintel describes the store as a “unique outdoor mecca” featuring everything from western apparel to hunting equipment to home décor. He predicts the store will continue to grow, with possible offshoots in other places in Virginia.

Hagan has been racing fulltime for six years and is at the top of his game, having just won the 2014 world championship. His realistic hope is to still be racing in six more years (one of his main competitors is 65 years old), but if it ended now, he feels accomplished. He envisions becoming involved in the family business and the Shelor Motor Mile empire, which is likely what he would have done after college at Radford University had his racing career not taken off.

His father is his hero and easily the person who has most influenced him.

He admires that David Hagan is a selfmade man who grew up in a trailer park and has worked hard to build a multi-million dollar business. In addition, the elder Hagan gives back to the community, like Shelor’s Growing the Future campaign.

Matt Hagan participates by speaking in local schools about the value of being goal-oriented and staying in school.

Fintel describes Matt Hagan as down-to-earth. True to form, Hagan is not overly concerned with how he will be remembered. He feels that all he can do is be himself and be all he can be for his family and his sponsors. The rest is about enjoying the opportunity and the blessed life he has been given.

Jennifer Poff Cooper is a Christiansburg freelance writer.

Bank where you live.

Experience the beauty of local banking.

Banking local is about doing business with friendly people you can trust. It’s the security of keeping your money close to home, with a bank that’s from the same place you are. It’s the comfort of knowing that while others may come and go, your bank will be right here when you need them. That’s the beauty of NewRiver Bank.

Expect More.

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2950 Market St., Christiansburg newriverbankva.com Member FDIC

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The Iron-clad Approach to Cooking

By Jordan Scott

Cast iron cookware is as nostalgic as it is intimidating. In many households, well-seasoned skillets are passed down through generations and can be as important to old family recipes as the ingredients themselves. Cast iron has been a staple in American kitchens for more than a century. If you’ve never cooked with cast iron because you find it to be inaccessible, worry no more.

Seasoning is both the key and crux of cast iron cookware.

Nowadays, cast iron can be bought preseasoned. Although daunting, re-seasoning may be needed on occasion. First, gently wash your cast iron with soap and hot water. Scrub away any imperfections with a stiff brush. Dry thoroughly. Apply a thin layer of vegetable oil or melted shortening with a clean cloth or paper towel. Place upside down on an oven rack and bake for an hour at 325º F.

The best way to keep cast iron seasoned is to cook with it often. The more you use it, the more enforced the seasoning becomes. Always clean your cast iron immediately after use. Never use soap unless absolutely necessary, as you will have to re-season. Hot water works best. Completely dry your cast iron 44

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cookware before storing it away. Even one drop of water can cause rusting. Avoid metal cooking utensils in favor of wood or plastic.

The thought of not using soap to clean cookware may cause alarm for some.

Although iron is porous, the seasoning process allows fats to fill the pores and seal the metal. Cast iron does not heat evenly, but it does retain heat well. Pre-heating cast iron on the stove before use should help kill any germs and spread heat more evenly. Kosher salt is a suitable alternative to soap, which corrodes the bond between oil and iron. The use of oil in seasoning also means that you can cook with less oil in general, making for healthier food.

Lodge Manufacturing Company is the only surviving cast iron manufacturer in the U.S. Located in South Pittsburg, Tenn., Lodge sells a wide variety of cast iron cookware from Dutch ovens and skillets to griddles and bakeware. Their pre-seasoned line was introduced in 2002 and is now an industry standard.

Le Creuset, a French company, is also an extremely popular manufacturer of cast iron due to its quality, enamel and pops of color. The major difference between the brands is price. A 9-inch skillet from

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Lodge costs around $22, while the same size skillet from Le Creuset runs $130 or so.

Most Americans probably associate cast iron with Southern cuisine.

Corn bread, catfish or fried green tomatoes may come to mind. Cast iron is definitely an essential part of Southern cooking, but its scope is far wider. Cast iron was used in China as early as the third century.

It was popularized in Europe during the Industrial Revolution and has since become a worldwide commodity.

Antique cast iron is valued by many people due to its smoother surface.

Manufacturing techniques have changed in recent decades. Lodge used to grind and polish its cookware after being cast, but does so no longer in order to improve seasoning. Oil sticks better to a porous surface.

Cast iron is a safe alternative to Teflon and aluminum cookware. Teflon, when heated to high temperatures, releases chemicals into the air that can cause flulike symptoms, called “Teflon flu” or “polymer fume fever”. During the 1960s, aluminum exposure was thought to be a possible cause of Alzheimer’s disease.

Though studies have been inconclusive in

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proving this claim, it is agreed that overexposure to aluminum is unhealthy. Cast iron can increase the level of iron in your food.

This could be good or bad depending on your health. Foods like corn bread won’t experience much increase in iron, but acidic foods with high moisture contents are likely to absorb more iron.

Cast iron is a versatile cooking material worth the upkeep. Once you possess a well-seasoned, cast iron skillet, don’t let go!

Jordan Scott is a Virginia Tech grad, freelance writer and frequent contributor to NRV Magazine and Social Scene Magazine.

ALL LEATHER • ALL COMFORT • ALL GRAND

0229858

Come see our Grand selection of sofas, love seats, recliners, chairs and ottomans. Select from all leather, blended leather and leather look. Elegant style, exquisite comfort and affordable price!

CHRISTIANSBURG 220 Laurel Street NE 540.381.4000 OPEN EVERY DAY www.grandhomefurnishings.com

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connecting you to better health AND IT ALL STARTS IN YOUR COMMUNITY

PR

UR

In the New River Valley, our warm and friendly staff delivers care using some of the most advanced medical and technical resources available. Our ongoing commitment to keeping you and your family well means we are here for more than just emergencies.

Whether you need help managing a chronic disease such as diabetes or COPD, you need to get your yearly colonoscopy or mammogram, or you need to find a family physician or OB/GYN, Carilion Clinic’s care team can connect you to all of the services you need for better health. And it is all in your community.

IM A R Y C A R E

GEN T CA RE

H O S P I TA L

S

PE

CI A LT Y C A R

E

HO

M E H E A LT H

M Y CH A R T

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2015 CONNECT WITHJanuary/February US: 800-422-8482 | CarilionClinic.org/CNRV

Change

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to a musical adventure Wednesday, March 25, 2015, 7:30 PM

Crash Ensemble

Donnacha Dennehy, artistic director “Crash Ensemble, an Irish new-music collective with international cachet and considerable chops” –The Washington Post $20-$45, $10 students with ID and youth 18 and under

Before the performance, 6 PM

Irish Beer Tasting

Hosted by Keith Roberts, Vintage Cellar Balcony Lobby $25, registration required through the box office

MOSS ARTS CENTER www.artscenter.vt.edu | 540-231-5300 Blacksburg, VA