NRV Magazine Nov-Dec 2022

New River Valley

Symphony

WHITNEY BECKETT SAMANTHA CLARK

CYNTHIA ILEWICZ

ALBIMINO & STENGER

MICHAEL MCCOWN

KJ FORD K&J PROPERTIES

I FOUND MY FREEDOM BANKING WITH

KJ Ford of K&J Properties in the New River Valley found his freedom banking with Freedom First. As a local business owner, KJ enjoys the close relationship that Freedom First has with their members, like they’re friends or family.

He finds that it makes it so much easier to be able to call or text someone and get a response to his banking questions without even leaving his project sites. Now that’s Banking for Good!

NEW RIVER VALLEY MAGAZINE

P. O. Box 11816 Blacksburg, VA 24062

o: 540-961-2015 nrvmagazine@msn.com www.nrvmagazine.com

Pasture Talk S

PUBLISHER

Country Media, Inc.

Phillip Vaught

MANAGING EDITOR

Joanne Anderson

ACCOUNT EXECUTIVE

Kim Walsh

DISTRIBUTION MANAGER

Dennis Shelor

WRITERS

Joanne Anderson

Emily Alberts

Jo Clark

Becky Hepler

Nancy Moseley

Kameron Bryant

PHOTOGRAPHERS

Kristie Lea Photography Kevin Riley Tom Wallace Billy Bowling Photography Nathan Cooke Photography

COVER PHOTO Photo by Tom and Christy Wallace RealPixs LLC

© 2022 Country Media, Inc.

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Several years ago, one of my favorite restaurants closed. I was very disappointed because I loved the food, service, location, atmosphere. Then I pondered my patronage history. Had I been there in the past two years? How many times had I enjoyed a meal in five years? Did I recommend it often? Did I mention it to friends? Had I ever told the owner how much I liked it or doubletipped the server?

Small business still contributes mightily to the big engine that drives our economy. The latest statistics from the Small Business Administration indicates there are 32.5 million small businesses (fewer than 500 employees), comprising 99.9% of all U.S. businesses. From the same source is the fact that small companies create 64% of the jobs in the country.

I think it is incumbent upon each one of us to patronize them all year long.

For birthdays, holidays, anniversaries, dog-sitting and welcome-to-your-new-home gifts. For ourselves and our neighbors. For friends and colleagues. For showing appreciation to the entrepreneurs who easily work 60+ hour work weeks. For their employees who often are loyal and supportive across decades. Maybe for no reason beyond appreciating the merchandise and contributing to their success.

Here are 2020 population figures:

• Montgomery County 98,495

• Pulaski, 34,113

• City of Radford, 17, 833

• Giles County, 16,760

• Floyd County, 15,766

The total is 182,967. Let’s round that down to 180,000 and take away half for children and non-shoppers. If every one of 90,000 committed an extra $50/ month to spend in a small business, that would add a tidal wave of $54 million to our local economy. You could go out one day a month with your $50, or keep it in a jar or envelope in your car and take it out in small bills.

A good place to start shopping is with our advertisers, because without

them, there is no New River Valley Magazine, or 2023 See & Do New River Valley book (coming very soon), or NRV Map (spring 2023). They support us. We support them. It’s not rocket science. It’s being a good resident and positive force in the community. If small businesses can add up to such a significant impact nationally, we can each do our part for a powerful impact locally.

Veterans Day, Nov. 11, was originally Armistice Day and marked the temporary cessation of hostilities in 1918, in the 11th hour of the 11th day of the 11th month. It became a federal holiday in 1938, and the name was changed after World War II and the Korean War, embracing all veterans. It’s so easy to take our freedom for granted because many of us know nothing else. We have the luxury of getting mired in mundane non-essentials of daily life, like if our pillowcases have a seasonal theme in the fabric or pumpkin beer is on tap.

Freedom and veterans should be remembered and celebrated every day. Small businesses must be patronized often for our communities to remain vibrant and successful. As Thanksgiving bears down upon us, let’s commit to being thankful every day and not let thanksgiving reside one day of the year, but e.v.e.r.y. d.a.y.

Merry Christmas and Happy New Year!!

Joanne Anderson ManagingEditor jmawriter@aol.com

Enter the Holidays through the

Front Door

Text by Nancy S. Moseley Photos by Tom and Christy Wallace

YYou know what they say, "when one door closes ... go ahead and decorate it!" (They do say that, right?)

At the pinnacle of symbolism, a door is a passageway, a transition threshold, where visitors leave one place, both emotional and physical, for another place. A door's purpose is a balance of both welcoming friends and deterring foes and is decidedly the first impression of any brick-and-mortar establishment. An entranceway gives a glimpse into the personality and style of the dweller within. Perhaps, if you haven't already, it's time to pay a little more attention to the style and design of the gateway to your soul. It's quite the responsibility.

A red front door, for example, symbolizes passion and strength and historically means the home is a safe respite for travelers. Directly opposite on the color wheel, a green front door symbolizes peace, nature and growth (and perhaps even a smidgen of wealth and prosperity).

Giving your doorstep a little extra bling around the holidays is the perfect excuse to put your passions, and decorator prowess, on display.

Undoubtedly, a wreath is a front door staple during the festive season. It carries early associations with the pagan holiday of Yule that marks the winter solstice. Traditionally made of popular evergreens like pine, fir, holly and boxwood, with added details like red berries, poinsettia flowers, pinecones or ribbons, circular wreaths symbolize eternal life, the unending love of God and the promise of a spring to come.

Special lighting, baskets filled with seasonal accents, wrapped packages, evergreen garlands, colorful doormats, and even doorknob sleighbells are all ways to round out your entryway décor. Really, anything goes as long it brings you joy and accurately conveys the chosen message you are aiming to deliver to friends or foes alike.

507 8th Street, Radford

For Natalie Gibbs, the one item that makes an appearance every year are the nutcracker flags that flank the front door. Her daughter takes ballet, and the classic production has become a significant part of their holiday traditions. With two kids and a feisty, curious dog, keeping things simple is of equal importance. They focus a little on adding something new year over year, like greenery or lights, but tend to stick to the staples for sentimental value alone.

"I think it all sets the mood for entering the home and can tell you a little about the people who live there. I hope our door conveys a sense of fun and energy with the bright yellow paint," Gibbs states.

711

Jefferson Street, Blacksburg

The Gresham family chooses to vary the themes of their holiday decor every year, but always with a wreath as the home's centerpiece and always, Hunter Gresham insists, with multicolored lights. The year her daughter played Clara in "The Nutcracker," the entryway was likewise themed. Another year there was a "gnome explosion," and this year will be a "Candyland Christmas."

"I want my house to be a place of hospitality, happiness and memory making. What better way than using the front door to welcome guests in, to bring a smile, and to begin the 'experience' of whatever fun, activity, tradition or event is about to occur inside. A decorated front door is like a house's facial expression," she declares.

1004

Horseshoe Lane, Blacksburg

Maria Hudson in Blacksburg decorates her front door for the holidays with items that complement her year-round accoutrement like plants and greenery. She stays simple, letting her current crafting focus steer the direction of her décor. Guests will almost always be welcomed yearround with a seasonally-designed, homemade wreath.

"It creates a sense of warmth and welcomeness and calm. You want to draw people's eye to the front door as your focal point," she offers.

3086 Mud Pike Road, Christiansburg

"My favorite part of decorating the front door is seeing how my kids love it so much. It brings them just as much joy as it does me," Stephanie Crotty states.

After all, the holiday season is best experienced through the eyes of a child. For the young, old and youngat-heart, the Christmas spirit seems to smooth out the dishevelment of life, if only for a month or so. Something as simple as turning on the Christmas lights every evening is a welcome reminder.

The Crotty family lives in an old farmhouse and decorates it the same year after year, in a way that best complements the style of their home. Focusing on the front door is a family tradition and the go-to item is garland wrapped with white lights. The simple look of white lights at night is a treasured aesthetic.

Nancy S. Moseley is Blacksburg-based freelance writer. She currently lives in the house she grew up in, vividly recalling decorating it as a child, something she now relishes with her two boys. She does not, however, climb on a ladder outside, muttering not-kid-friendly things, to hang lights along the roofline that her mom insisted on.

Fusion of Luxury and Function with Dazzling Holiday Décor

RRoya Gharavi had many advantages when designing her Blacksburg house. She and husband Floyd Merryman both embraced a mountain contemporary design which utilizes natural materials and capitalizes on large windows and beautiful views.

“It made it easy that we like the same style of house,” she relates, “and I am grateful that my husband trusted me to pick everything for it.” Additionally, her father was a successful architect, so she understood the construction process and importance of efficiency and overseeing myriad project details at the same time.

“When he wants to tease me, Floyd calls it the Persian Palace,” Roya smiles, for her Iranian heritage and the home’s large interior. The home imbues a coziness

one can connect directly to materials, furnishings and fine linens. A stone fireplace evokes hearth and home like nothing can, and here, the couple has five stone fireplaces. Wood, iron, stone and tile throughout, paired with glass and abundant natural daylight, generate an inviting atmosphere everywhere. Except perhaps the workout rooms, which involve, well, working out.

The wrought iron and wood grand staircase is one of Roya’s masterpieces. “I sketched the stairs and turned it over to Construction Services LLC in Christiansburg to fabricate,” she explains. It took longer than expected for Dean Franz and his team to make, so the house build ended at 20 months. “You can’t rush on the details,” she explains. “The railing is a continuation of the timber from

Text by Joanne M. Anderson

Photos by Christy Wallace

the front door into the living room.”

The first floor, which is also the lower level, since one enters the front door on the 2nd floor, is perfect for entertaining. There’s a spacious full bar, theatre with 12 leather reclining seats, TV screens and sports themes with Virginia Tech dominant in art, colors and décor. This flows outside to an expansive stone patio and outdoor kitchen. The 3-car garage is level with this floor, and the entry includes handsome wood lockers and space to change clothes, leave boots, etc. A custom full kitchen is part of the garage, and it’s all immaculate. When entertaining, caterers have full use of this kitchen and easy access to the sports entertainment hub of the home.

Each of five bedrooms is a luxury suite with custom-tiled and glass private bathrooms, walk-in closets and exquisite linens. Typical of Roya’s acute attention to detail is her choice for bed pillows. Each of the four large ones has been carefully selected for different kinds of comfort plus a smaller square one and a neck roll.

Floyd’s office is walnut paneled floor to ceiling with custom millwork on all walls and the coffered ceiling. Roya’s offices are on the 3rd floor, and she considers the kitchen to be “my Gourmet Pantry at home where I have to test everything I sell in the store including food items.” Since the home is predominantly neutral throughout, Roya made a splash in the laundry room with different color cupboard doors and whimsical laundry-related cabinet knobs. The mirror over the main fireplace is a television. A coffee and tea bar in the butler’s pantry has built-in refrigerator

drawers for creamers and mixers. Many art pieces and some light fixtures were crafted by local artisans, and the couple engaged with New River Valley companies as much as possible. A shout out goes to Architect Sarah Lee, builder Lucas Construction, Audiotronics, Streamline Timberframe, Crenshaw Lighting, Ewing Cabinets, Phoenix Hardwood and several local subcontractors.

Holiday Time!

Decorating begins the day after Thanksgiving and involves the Gourmet Pantry staff assisting with moving the large Christmas trees to their places. Then, Roya’s decorating buddy, Blake Jones, steps in. “Blake started helping me 4 years ago,” Roya relates, “when I sent him up a ladder with decorations for a 12-foot tree. He knows what I like and gets all the others decorated as well.”

Creative, colorful, holiday décor is found in every room and bathroom. Some of it evokes a chuckle and other ornamentation strikes a sense of awe. The tallest Christmas trees include themes of peacocks, ornaments from travels, theatre, Virginia Tech and Ms. Chanel, as in Coco of perfume fame, in a guest room.

The Christmas décor runs from sophisticated and dramatic to whimsical, cute and adorable. Roya designs and handcrafts stunning centerpieces and designed and made the Christmas bears who playfully chaperone the front entry.

The entire 5-acre property and home epitomize luxury and elegance, yet it is all tempered with a natural beauty and earth tones crafted for modern living. The house offers a serene sanctuary for two corporate executives who enjoy the open space, beautiful views, big windows and convenient location. And one another.

Roya Gharavi came to the New River Valley in 1989 and opened Gourmet Pantry nine years later. “When we moved to our current space, I started the cooking school. I’ve always had a passion for creating things, with food or otherwise.” Her first cookbook was published in 2014, and after finishing her master’s degree in interior design, she launched Roya’s Design Group. She lives, breathes, works, decorates and entertains with sense of class and style evident in her shop, her home, her businesses and her warm, winsome personality.

We use every space in the house, even with just two of us living here. It is designed for function, use and practical livability, as well as hosting and entertaining. I put many thoughts into aging in place, including an as-yet-unfinished apartment for caregivers to live if necessary.

- Roya Gharavi

Floyd Merryman III serves as Executive Chairman of Sonny Merryman, Inc., the bus company founded by his father in the late 1960s, after decades as President and CEO. A Virginia Tech alumnus, class of ’81, and devoted Hokie fan, Merryman carries on the family’s philanthropic endeavors. Just three years ago, he committed $1 million for the Merryman Athletic Center and another $1 million toward the new Global Business and Analytics Complex within VT’s Pamplin College of Business. Hanging out with sports pals and Roya in the Persian Palace takes center stage in his life this time of year.

Time to Dance

holiday classic graces NRV stages

Text by Nancy S. Moseley

fFamous for its whimsical take on one girl's dream, "The Nutcracker" ballet, in all its glitter snow and sugar plum glory, was first performed in December of 1892 in Russia. At the heart of the narrative, it is simply a fairy tale love story told through dance. When Clara, following her family's boisterous Christmas Eve party, falls asleep with her favorite toy, a nutcracker, snuggled in her arms, she enters a fantasyland where he comes to life. Replete with fierce battles, larger-than-life decorations, enchanting wonderlands and an array of multicultural movement, "The Nutcracker" is seasonal pageantry worth experiencing. Through the relationship between one girl and one quirky keepsake, "The Nutcracker" is a spellbinding journey across the stage, delighting children and adults alike. If it has not yet become a celebrated tradition in your family, now is a good time. If you have trouble choosing

which performance to see, perhaps just close your eyes, fall blissfully asleep and let the sugar plum fairies lead the way.

Nancy S. Moseley is a freelance writer from Blacksburg who once danced the "March" in high school and was fortunate enough to see two performances of "The Nutcracker" by the NYC Ballet at Lincoln Center. Her favorite part is - spoiler alert - when the Christmas tree grows and grows and grows!

December 17-18, 2022, Moss Arts Center, Virginia Tech Tickets: http://tickets.artscenter.vt.edu

Now in its 11th year, director Heather Leeper has grown her academy's holiday tradition from a cast

Little Leapers and LEAP Performing Arts Academy

of 30 dancers wearing handmade or thrift store finds to a production boasting nearly 250 roles (dancers and community members) donned in professional costumes and dancing to a live orchestra through an animated set with pyrotechnics, short film and a flying(!) mouse queen.

This year the academy has added a junior production of the holiday favorite - an abbreviated version of the full-length ballet - showcasing dancers 12 years of age and under.

"Our production will mesmerize you with the holiday spirit through the gift of dance and will 'keep you on your toes' with all the special surprises and twists Little Leapers has to offer to this traditional classic. My favorite part is growing and evolving our show each year, no two years have been the same," Leeper offers. "Our production is one of inclusivity, celebrating all abilities of dance and honoring cultural diversity."

Eight-year-old Fiona Jackson has been taking dance classes at Little Leapers for two-and-a-half years. This year she auditioned for the role of Clara and found out she was selected when an actual nutcracker figurine surreptitiously appeared at her front door. Since there are multiple performances over two days, she is one of three Claras.

Jackson exclaims: "I feel grateful to have been chosen to play Clara. My favorite thing is telling the story through dance and acting ... and dancing with my friends!"

Westover Ballet

December 16-17, 2022

Tickets: Pulaski Theatre box office

Westover Ballet's holiday production entitled "Nutcracker 1918" immediately foretells a twist to the traditional ballet. Founder and director Katherine Oakie has written a story wrought with historical significance, hyper-

focusing the plot to star real people who lived in the New River Valley in 1918.

In fact, the rendition is inspired by the journal of Oakie's great-grandfather Robert Perry Millirons and is set in his hometown of Pulaski at the end of World War I. The journey opens with Clara and her family anxiously awaiting the train that will bring her brother (Millirons) home from the war. The dancer who plays him wears his actual uniform that graced the battlefields of France. Westover Ballet's interpretation is one-of-a-kind, a uniquely heartwarming tale of one soldier's homecoming and the obstacles (a rat king!) he overcame to get there. Also, audience members should be prepared to sing carols.

"I love watching the dancers take ownership of this story. By the time the show arrives, they are completely immersed in the time and place. They become these characters, and they tell the story with such authenticity. I love history, I love Tchaikovsky’s music, and I love storytelling through dance; the chance to combine all three within a piece of our community's heritage is very special," Oakie concludes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Blacksburg Ballet

December 9-10, 2022, Moss Arts Center, Virginia Tech Tickets: http://tickets.artscenter.vt.edu

Director and producer Paige Godwin doesn't hesitate to share her feelings when asked about her favorite part producing "The Nutcracker" each year: "It is the perfect balance between professional production and community performance. There's a little something extra in every scene that highlights our love for all things local."

Blacksburg Ballet's 2022 production showcases multiple styles of dance including ballet, tap, jazz and even acrobatics. It's not unlikely to spy your college professor, a server at Wine Lab, a Virginia Techniques gymnast or even the HokieBird sashay across the stage, Godwin teases. This year there will be belly dancers from Virginia Tech's Hill and Veil club and traditional Chinese dance and Kung Fu demonstrations from the Blacksburg Chinese School. Godwin declares: "It is, without a doubt, showing off that the New River Valley is an artistic force to be reckoned with." ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Radford University

December 1-3, 2022 Tickets: www.radfordactivities.com

Information not available at press time.

Music for Everyone

Text by Becky Hepler Photos courtesy of Renaissance Music Academy

IIt started with a compliment and an exhortation to bring music instruction to the community. Nearly 30 years later, the Renaissance Music Academy [RMA] is making Blacksburg and the New River Valley a place where music thrives, serving young and old alike.

Teresa Ehrlich never intended to give piano lessons. Her plan was to be a performer. At the most, she figured she might be working with college-level students, but then a pedagogy class showed her the appeal of working with younger students.

Teresa came to Blacksburg in the 1980s when her husband David, a renown violinist, was invited to join the Audubon Quartet by then Virginia Tech President Charles Steger. He was trying to put a liberal arts sheen on the engineering/agriculture/business bulwark of Virginia Tech by having the group in residency. While there were some

performance opportunities, Teresa began to develop a piano studio with several students. It was a chance remark which prodded her into a larger vision.

While working on a small project with a colleague of the quartet, she received a compliment on her teaching ability with the suggestion that she start a community music school. Teresa was thrilled. Teaching solo can be lonely, and feedback is so welcome. “I missed colleagues to share what I was doing. I missed inspiration from others, and I had no way to evaluate what I was doing,” she says.

On their way to a Christmas party, she relayed the story to David, who was intrigued with the school idea. By the time they came home, he had a list of questions for Mimi Zweig, a friend who started two successful community music schools. She shared freely, advising all along the way, and two months later, in February of 1993, Renaissance Music

Academy was incorporated as a non-profit organization. It was complete with a board of directors and a contingent of people who wanted to see this happen. They recruited another full-time teacher who taught violin and a parttime teacher to work with cello students.

Now it was time to recruit students, and Teresa turned to friends and colleagues for ideas. Someone suggested a concert for the community performed by child players. Rhonda Coles, a famous Suzuki teacher in Washington, D.C., sent a chamber group and some younger students. Teenager Nick Kendall was among them, and he now plays in the Emmy Award-winning string band Time For Three. The Washington Post calls him “...the poster child for a new breed of super musicians.”

Local parents were contacted and flyers sent to schools advertising Free Concert For Parents and Children.

The Recital Hall at Virginia Tech was packed. The out-oftown performers were joined by two of Teresa’s students and “…after an amazing performance, I announced we are going to start a community music school in September with a parent meeting in June. Several parents signed up, and we started to talk about music education,” she explains. The first semester opened in September with 60 students and by the second semester, they needed a second piano teacher.

The Ehrlichs feel that RMA excels in working with children. They use the Suzuki method for string instruments, which mimics learning a language using listening, repetition and imitation. It also incorporates other principles, such as parent involvement and group instruction. They are careful to search for faculty who can perform as well as teach and are committed to the area. “We do not want to hire someone just because we need a teacher to find out it’s a stepping stone to another job.”

For the first 25 years, much like the scarecrow in The Wizard of Oz after he met the flying monkeys, RMA students and faculty were “all over the place.” Their classrooms were in church basements, VT classrooms, teachers’ homes. There was no central location, and concerts and recitals where held in whatever venue could be found at the time. Teresa approached VT President Steger for help with a permanent home.

There was land at the Corporate Research Center [CRC] for a future building, plus some space available. Joe Meredith, head of the CRC at that time, shares: “Virginia Tech asked the CRC to be involved because this kind of thing in the community makes it easier to attract talent to Virginia Tech and the CRC.”

While there is no capital campaign as yet, building plans for the site have been drawn up that will allow RMA to double in size and purpose. Research will be an important component, as stipulated by the deal with the CRC, looking into music and health.

The school also wants to serve a wider range of income and ability levels. There is a scholarship fund for students who cannot afford lessons. Group after-school lessons, ways to include special needs kids, more adults and possibly retirement home residents are being evaluated.

“We are a community school,” Teresa declares, “and it’s vital that we serve all aspects of the community.”

www.rmahome.com

Hot Rod Santa

M.

When kids ask the Hot Rod Santa “Where is your sleigh?” and “Where is Rudolph?”, he looks around and responds: “They are still in the North Pole because there’s no snow here yet.” This seems satisfactory to the young ‘uns whose faces light up at the sight of Santa Claus smiling and waving from his metallic copper rocket sleigh.

Other faces which light up often come from men. “I don’t think most men enjoy going shopping,” states Wayne Akers, who has offered holiday cheer from a classic car for more than a decade. “The scowl on

their faces turns to a delightful smile when they see this 1928 Ford roadster cruising along.”

Akers has had several street rods over the years, and this customized vehicle was purchased from the Volo Auto Museum outside Chicago. “I was attracted to the color, art and leatherwork,” he relates. “The seats are saddle leather with real cowhide inserts. The paint flames in front and art on the trunk are airbrushed, plus there’s a matching 2-wheel trailer in the same motif with more artwork.” A previous owner had the art insured as well as the car. All the leatherwork took

two years.

The original 1928 roadster version rode “on a 103.5-inch wheelbase chassis supported by transverse leaf springs front and rear. Four-wheel mechanical brakes provide stopping power to the gloss black, wire wheels and wide whitewall tires. The engine would have been a 201 CI 4-cylinder L-head, backed by a 3-speed manual with a centered floor shift.” [medum. com]

As a customized car, this one has lots of updates like the 4-cylinder early 2000s Pinto racing engine. Jack Roush of NASCAR fame built racing

Text by Joanne

Anderson Photos by Tom and Christy Wallace Photo setting courtesy of David and Carol Campbell

engines, and though Akers has no proof, he has heard and believes that this engine was one of Roush’s. “It has a 4-speed manual transmission, but I never shift out of 3rd gear until 65 mph,” Akers explains. “It’s like a rocket sleigh for power.”

Akers is a native of the New River Valley, having grown up in Dublin. He served 24 years in the U.S. Air Force, is a Vietnam veteran, and went on to work for Montgomery County Schools, retiring as a head custodian. “I sought out a job with no management or supervision, but did end up being responsible for a bunch of people. I may be more busy than ever now, but I have retired on my terms.”

Hot Rod Santa starts driving around shopping centers in Christiansburg on Black Friday and, weather permitting, cruises all around until Christmas Eve. While he loves his Western-theme rocket sleigh, Akers plans to sell it. He fell in love with a true Model A, a Cabriolet painted maroon, akin to one of the Hokie colors. If there’s no snow next year keeping the sleigh and Rudolph in the North Pole, you might see Santa Claus around those shopping centers in his newly acquired 1931 classic.

Christmas Traditions ~ Food for the Heart

Text and photos by Jo Clark

There I sat, with my mouth full of Oyster Stew and tears rolling down my face. The power of food to transport you to another time and place at work! Only food can take you by the shoulders and turn you around to stare right into the face of your past.

In Hallmark’s movie “The Christmas Doctor,” the main character says: “Every time I see Christmas pudding, I’m 6 years old again.” Food will do that to you!

Christmas Morning

Mama always served Oyster Stew for breakfast on Christmas morning. It was a Gregory tradition that started generations ago. Perhaps the tradition started with those near the coast, or maybe even my ancestors in England and Wales.

My Gregory ancestors came to Virginia from England, starting with my 9th great-grandfather Richard. He arrived in 1620 on the ship TEMPERANCE to serve as an indentured servant until his passage was repaid. His son Thomas, who arrived from London in 1635 on the GLOBE, had a similar agreement. As land opened to the west, the next generations moved from the eastern shore to the Mountain Valley, Leatherwood, and Callands area (now Henry and Pittsylvania Counties.)

She Sells Oyster Shells

Of all shellfish, oysters were the most popular—the ones consumed by all levels of society in early Great Britain and Europe—and America. This explains the already-established tradition English settlers had of eating oysters. Records say the size and quantity of oysters in Virginia waters astonished settlers. Due to their abundance and nearness to shore, oysters quickly became a staple of the colonists’ diet. A recipe from the time of the Revolution called for 200 fresh oysters. The supply was so unlimited they were pickled and exported to Barbados.

As the Gregorys migrated to rural southwest Virginia, fresh oysters were harder to come by. This might explain the dish known as “mountain oysters,” perhaps so named out of sheer desperation!

Oysters have played an important role in survival and society. Oyster shells recovered from middens (trash heaps) indicate that Native Americans ate oysters 9,000 years ago. Archaeologists found evidence of shellfish dinners from 164,000 years ago in a cave in South Africa. It’s nice to know I’m in good company with fellow oyster aficionados.

Oyster season begins in the fall, heralded by those months ending with “R”. It was cold enough for delivery from the shore by December, some 190 miles away. Christmas was one of the rare times when deliveries were made across the state, transporting oysters from the Chesapeake Bay to the rolling foothills of Pittsylvania and Henry counties and beyond. How about it, my NRV peeps—any Christmas oysters in your heritage?

Cousins in the Kitchen

So many thoughts rushed through my head as I ate. I thought about how Mama, Mama’s Mama, and countless Mamas before them prepared this simple but wonderful soup using their own fresh milk and cream. I thought about how much my Daddy loved Mama’s stew.

And I thought about how Darrel, always ready for a second bowl, was thoroughly indoctrinated into this family tradition, even though he never met my parents and was born in land-locked Kansas. He got to the South as quick as he could, bless his heart.

Last year, for the first time, I prepared Oyster Stew for one. My parents have been gone many years, and Darrel nearly one. Somehow, I drew comfort from the knowledge that in kitchens across the miles, in Virginia, North Carolina, and even Alabama, cousins were making the same traditional Christmas morning feast. I hope they are sharing our history with new generations.

Another Memory

A male cousin on the Grant side told me his Christmas memory centered around coconut cakes. His contribution provided the muscle power to crack, peel and grate whole coconuts for his Mama’s recipe. The finished cakes were “put waaaaaaaay in the back bedroom to keep them cool (the wood stove was 2-3 rooms away.)”

Ask your relatives what Christmas food traditions they had as children—what did they look forward to every year? Write down their answers and keep those traditions alive in your kitchen every year, repeating the story of how they began.

Jo Clark is a Virginian, born and bred…but ran to the coast like the incoming tide! The average New Yorker consumed 600 oysters a year in the 1800s, but today’s American eats only 3. So, she’s doing her part to even the odds and may be prying open oysters right now! Follow on her Facebook page, Have Glass, Will Travel or on Instagram she’s known as JoGoesEverywhere. And she sure tries.

Vivian Gregory Clark’s Oyster Stew

1 pint fresh oysters

4 Tbl. butter

Salt, pepper, paprika

1 qt. rich milk (half & half, or sweet milk mixed with heavy cream)

Lawry’s Seasoned Salt

Pour oysters into a strainer over a cup or bowl, catching the liquid (liquor as it is called). Gently palpate the oysters, feeling for pieces of shell, grit or (if you are lucky) a pearl. Put the cleaned oysters, strained oyster liquor, butter and seasoning in a saucepan and simmer gently until oysters begin to curl at the edges. At the same time, heat milk in a saucepan, being careful not to scorch it. Add the hot milk to the oysters and oyster liquor and serve at once. Top with a healthy sprinkle of Lawry’s Seasoned Salt and a handful of oyster crackers.

Merry Christmas!

Interesting Facts

• Oyster farming goes back to Roman times and has been the principal way oysters are harvested in France since 1860

• Eastern oyster’s scientific name comes from Virginia! (Crassostrea virginica)

• Wild oysters in Chesapeake Bay have declined to less than 1% of historical numbers

• One oyster can filter between 10-50 gallons of water a day

• Virginia is the top East Coast state for oyster aquaculture

• Nature Conservancy has restored more than 392 acres of native oyster reef in Virginia

• Oyster shells are returned to estuaries for spat (baby oysters) to anchor to and develop into tasty morsels

• There are eight regions in Virginia identified with different flavor oysters (like wine, oysters develop a distinct taste based upon where they grow)

• There are 28 annual events in Virginia to celebrate –Oysters!

One Glass Bubble Catapults an Art Career

Text by Joanne M. Anderson

pParker Stafford was 12 years old when he remembers first being impressed by glass. He had traveled to England with his grandparents and was awestruck by stained glass windows. After graduating from high school in Floyd County, where he lived most of his young years, Stafford attended Berea College in Kentucky, a unique, tuition-free, liberal arts college with an intensive work-study angle. He received a bachelor’s degree in studio art with an emphasis on sculpture before going on a few years later for a Master of Fine Arts [MFA] at Southern Illinois University. Here, the 27-year-old sculptor spent time bending metal and working in the foundry, until ….. one day.

“From the moment I stepped into the glass studio and the professor blew a bubble [of glass], I was hooked,” he recalls. It was not a big leap from metal to glass, as both use similar techniques in pyro technology. The attraction of glass, not just to Stafford but to everyone he feels, is its enduring quality of utilizing all the classical elements:

• Earth • Water • Air • Fire

Showroom and Workshop

Parker Stafford set up Stafford Artglass (one word) on U.S. 460 just across the Giles County line in 2007 in a 3,200-square-foot building on about three acres. His

Photo courtesy of Christopher Risch

2022 Calendar of Events

GRAND THANKSGIVING BUFFET

Thursday, November 24 | 11 a.m.-3 p.m.

Join us for our Grand Thanksgiving Buffet in Preston's Restaurant featuring traditional dishes! Leave the meal planning and clean-up to us while you relax and enjoy this special time with family and friends. Seating is limited and reservations are required. Please call 540-231-0120 for reservations.

FASHIONS FOR EVERGREENS

Trees on Display November 24-January 1

Our foyer's creatively designed trees present awe-inspiring decorating ideas in an extraordinary display. After you take in all of the dazzling trees, be sure to cast a vote for your favorite

HOLIDAY CAROLERS

Friday, December 9 & 16 | 6-8 p.m. Strolling carolers will ring in the season with Christmas carols and other holiday favorites.

SUNDAY HOLIDAY BRUNCH

Sunday, November 27 & December 4, 11, 18 | 11:30 a.m.1:30 p.m.

Come to Preston's for a bountiful brunch buffet each Sunday this holiday season. Reservations required. Please call Preston's at 540231-0120 for reservations.

CHRISTMAS EVE FEAST

Saturday, December 24 | 5 p.m.

Enjoy this festive night with a special plated meal at Preston's. Seating is limited and reservations are required. Please call Preston's at 540-231-0120 for reservations.

CHRISTMAS DAY BRUNCH

Sunday, December 25 | 11 a.m.-2 p.m.

Brunch at Preston's is always special, but the holiday season holds a unique charm. Come enjoy the sights and sounds of the season and our genuine wishes for a joyous holiday. Seating is limited and reservations are required. Please call Preston's at 540-231-0120 for reservations.

NEW YEAR’S EVENING AT PRESTON’S

Saturday, December 31 | 5 p.m.

Close out 2022 "Inn"-style with a plated dinner and a champagne toast. Seating is limited and reservations are required. Please call Preston's at 540-231-0120 for reservations.

showroom in the front is small compared to his work space in the back. The office appears to be one computer on a table on the way to the heart and fire of the business of making, molding, shaping, coloring and - eventually – cooling glass.

While we chatted, he picked up a steel, 4-foot long pole and grabbed a gob of molten glass on one end out of the 2,100-degree furnace. Certainly, there is some romantic slant to the roar of a red hot furnace, and here, there are several glowing red hot kilns and furnaces where hot doesn’t quite begin to describe the intensity. Don’t even contemplate his electric bills.

Stafford twirled and shaped the blob and slid it in and out of another, not quite-so-hot furnace several times in between laying the pole across two supports and turning it. Then he pressed it into a mold on the floor that gave it pumpkin ridges and shape. He twirled some more while he talked of art, glass, politics, sales and marketing strategies and his theory about the “man gift”, the inscape geode.

Water and Space

“Two formative influences on my work have been spending the first six years of my life in Florida where water is ubiquitous. At that time, we were going to the moon. Space has played into my glass in the Andromeda Geodes, and water shows up in the Inscape Series as well as Oceana, Shell, Aurora and Nautilus pieces,” he explains.

The inscape geode is an innovative all glass piece mimicking a rock geode with many small components inside, all handcrafted in glass. A few of them have a clear opening on the side for light to shine into the scene with a stunning, visual effect, beyond this writer’s command of words.

Sales and Marketing

Stafford grasped the power of the internet early on, trying to convince artists they would no longer have to be in an urban environment to succeed. “I am using that tool to shrink the distance between me and my customers. I recently video-conferenced with a follower on my Facebook business page who lives in Iowa. I showed her my inventory by holding the phone up to the shelves of pieces. A link for an invoice and my ability to write out and print a shipping label made quick work and caused both of us to feel closer together throughout the process.” Hey, there’s a huge emotional value to shopping and purchasing something as special as handcrafted glass.

Stafford has invested quite a bit of time in studying sales and marketing methods as well, citing the book "No Thanks, I’m Just Looking!” as a wonderful resource for turning shoppers into buyers. After cautiously wrapping up glass pieces, loading his van, hauling, setting up, tweaking the lighting and staffing a booth at craft fairs, then tearing down and returning home dozens of times, this glass artisan has pulled back from doing shows.

“I do custom work, but my main focus has been expanding design options of my work by designing all new lines of products which I only sell direct to the public. I now have work I sell to galleries and other things directly to the public. I recently showed a score of people out of our area the pieces in a sale here at the shop through teleconferencing software. They were able to comfortably and easily purchase one-of-a-kind pieces.”

The Outsider

“I have always felt like an outsider because I don't have, or care to have, pedigrees with well-known teachers or schools. My degree in sculpture was from one of the foremost programs in the country, and much of what I have done in glass was sprinting to catch up. I had one semester of instruction in glass. The rest has been paying attention to the glass to learn how to get better and better at what I do.”

Across his storied career, the 57-year-old glassblower has collaborated on new designs for awards, lighting, home décor solutions and sculptures. He has worked for home builders and designers, government agencies, schools, foundations, individuals and corporations.

Over most of his 70-hour work weeks now, he is in his New River Valley workshop, selling in the front, filling orders online in the middle, boxing up pieces for shipment, and his favorite activity of all in the back - moving among the furnaces, kilns, molds and glassmaking equipment, twirling (and talking sometimes) as he smoothly transitions through all the stages of creating a unique, attractive glass pumpkin or tree, tumbler, ornament, inscape geode, paperweight or other beautiful piece.

Stop and Eat the Roses

Floyd County chocolatiers behind the charming “Cocoa Mia”

Text by Emily K. Alberts Photos courtesy of Cocoa Mia

Cocoa Mia owners Grayson and Jennifer Rudd are bringing the fanciest floral flavors to downtown Floyd. The chocolatiers have created an aromatic ambiance where new patrons are greeted with decadent samples of their knockyour-socks-off hot cocoa and an assortment of chocolates, truffles and baked goods that showcase their impressive gastronomical backgrounds.

Let’s not forget, the nose truly takes the first bite!

“Our Rose Cardamom Buttercream Truffles are hands-down my all-time favorite,” says Grayson, who has been in the food service industry since he was a kid. “My wife and I both have a passion for food, not just eating it but coming up with new ideas and testing new flavors and recipes.”

Creativity is key, but it doesn’t hurt to have a lifelong background in the business. Grayson’s restaurant management experience, along with his wealth management background and customer service expertise, perfectly complement Jennifer’s food science and laboratory background.

“I started baking competitively in 4-H and Future Farmers of America (FFA),” states Jennifer, “and I took food chemistry and microbiology classes at Virginia Tech. I also have a background in histology and quality management.”

The dynamic duo has been successfully running Cocoa Mia for going on five years, and it’s been a labor of love for the whole family. Their kids are involved in both the retail and chocolate-making aspects of the business, and a team of about six community helpers stays on top of packaging, kitchen prep and various needs that come up around the chocolatery.

“We try to source locally whenever we can,” explains Jennifer, “including our help. It makes all the difference.” Her favorite truffle flavor, the Lavender Earl Grey, is made with locally-sourced lavender from Hickory Hill Lavender Farm in Blacksburg. “I had never thought about eating florals before, but once I tasted a chocolate bar from Dubai that was made with saffron, I was hooked,” she exclaims. It’s no surprise, saffron is one of the most precious spices in the entire world and was used by ancient icons such as Cleopatra

and Alexander the Great.

Good food is all about fragrance. Many worldrenowned chefs are known to “cook with the nose.” In addition to florals, there are plenty of fruity truffles at Cocoa Mia, too, strawberry, raspberry and lemon to name a few, and a pretty plum ice cream recently graced the menu.

Their annually anticipated Cocoa Mia Advent Calendar -- for which they begin taking orders at Thanksgiving -- contains 25 different flavors of chocolates, giving the tastebuds a unique experience every single day through Christmas. Cocoa Mia hosts private events where people can learn how to make truffles and put their own creative swirls on the flavor. They can also customize chocolate orders for party favors and meeting events.

Up next on the family’s flavorful agenda is bringing a new bistro to the other half of their restaurant space. The couple has been trying new food items to get a feel for what will work well on the café menu. They have showcased everything from apple cakes to breakfast sammies, crepes, dumplings, empanadas, frittatas … a new culinary creation for nearly every letter of the alphabet!

“We have beautified the space with the addition of an outdoor patio and commissioned a mural on the building to create our own view. We are finishing construction on the indoor seating. I’d say a safe projection for a soft-open date might be the end of June-February-March,” Grayson laughs, giving a nod to the patience required for post-pandemic construction projects.

The loyal customer base of Cocoa Mia certainly helped the couple stay afloat during covid, sending boxes of truffles and confections to friends and family as gifts to support the business during a difficult time. One customer is Jessica Johnson. When she has guests coming to town, she takes them straight to Cocoa Mia. “The customer service is unmatched. There is always something new to try, and Grayson makes everybody feel special. It is high-end yet kidfriendly. It’s been a great resource for my business, as well, for sending gifts to clients.”

Jessica specializes in essential oils and runs The Oil and Vine online shop for natural self-care products. She also teaches classes at Hahn Horticulture Garden about the health benefits of plants.

“After being bedridden with Lyme disease for a year and a half, I knew I needed to go in a new direction. Handfuls of pills each day were wreaking havoc on my body. This was 10 years ago, before people really knew about the benefits of essential oils. That’s when I embarked on my journey of natural health.”

Jessica’s husband manages Bread Basket in Floyd, and they both love the genuine, small-town nature of their community. “We don’t have family here, but people like Jennifer and Grayson have become like family to us,” she says. “And when you’re here, there’s no stress, because you’re on what we affectionately call Floyd Time!”

A place where you don’t just stop and smell the roses, you get to eat them, too!

Freelance writer Emily K. Alberts has never met a chocolate she didn’t like – except for the ones in those store-bought Advent Calendars. Sign her up for the Cocoa Mia Advent Calendar, stat.

Sport with a Bit of an Edge

M.

At a party back in my 20s in Boulder, Colorado, I could make a rum-and-Coke-over-ice or one can of Coors beer last several hours. That might make me the only sober person in attendance. At one house, someone drew a circle on the wood kitchen floor and pulled out the kitchen knives. We started tossing them to see what stuck. I concentrated on my toss, velocity, how many times it circled and what I was doing right when the blade tip hit the floor and the knife stood still, ideally near the center of the circle.

Years later when I became a landlord (in Blacksburg) of two houses with wood kitchen floors, I was tempted to put a clause into the lease not to toss knives into the floor. I never added that, and no one did it.

Well, that came to my mind when I learned about Blue Ridge Axe Throwing in downtown Blacksburg. Wednesday features half price for ladies, so I handed over a $10 bill for 20 throws plus an axe coach.

Axe Throwing Business

Roanoke-based brothers Matthew and Mitchell Tyler, along with their dad, J.R. Tyler, own two Safeside Tactical shops with gun ranges. When an axe throwing business next to their Roanoke location was for sale, they bought it and soon after opened one in Blacksburg. It’s been less than two years, and business is good enough to expand already. By the end of the year, Blue Ridge Axe Throwing will be around the corner from its Jackson Street spot in the former Mish Mish store on Main Street across from the Post Office.

Managers Sarah Pettengill and Zach Corona share responsibilities. Sarah marked her one-year anniversary on the job on August 23. “After graduating from Radford University, I worked as the Camp Director of Girl Scout Camps in the southeastern region of the state. I wanted to find a job in the New River Valley, because it's such a wonderful place to live.”

Text by Joanne

Anderson Photos courtesy of Blue Ridge Axe Throwing

Pettengill had axe throwing and instruction experience, but will humbly admit: “I'm not the best coach with the most skills. I have pretty good management and event coordination experience, however.” She serves as opening manager, while Corona is the closing manager and an excellent axe coach.

The staff cleans, sharpens and maintains all the axes and knives, in addition to wrapping some of the handles with paracord or duct tape. There are seven axe throwing lanes, about 4 ½ feet wide and 12 feet long. Each participant is responsible for retrieving whatever has been thrown. If two adjacent lanes are being used, each thrower coordinates so both retrieve their axes, knives, etc., at the same time.

Axe Throwing Lowdown

Walking in the door is a happy, multi-sensory experience with lights flashing, colorful carpets and random arcade game sound effects. I was not wearing closed-toe shoes and was offered a sanitized pair of crocs. Tip: Wear closed-toe shoes.

My axe coach, Madie Bradshaw, selected an axe for my intro to the two-handed throw. She’s a senior at Radford University, majoring in English with an eye to professional writing. She’s also an excellent axe thrower and coach. Her instructions and demo were fairly simple – how to stand, how to hold it with the dominant hand on top, position it perpendicular to the floor with arms out in front before taking it over your head and back to the front, letting go when your arms are straight again, keeping your wrists stable.

It doesn’t take much strength, but some concentration on your arms, wrists, motion and timing. Ideally, the blade embeds itself into the target after one 360° rotation, which I did well with the first two throws. Andrew L. Wolf, one of the Roanoke coaches, who is an axe master and very clever blog writer, insists that if you can learn to use a spoon, you can throw an axe. It’s more about technique than strength, and I second that.

The single-handed axe toss is much harder, as the axe tends to wobble without the other hand to steady it. The Hawkeye axe is fun because it has points on both sides of the blade, offering twice the possibility of sinking it into the target board. They have impressive knives to throw, which I found the most difficult to stick, but the 4-pointed throwing stars are super fun. All four of mine stuck – having four times the points is helpful. It would be hard not to sink a throwing star.

It was fun. I’d rather go trail riding, but I like having a rainy day back-up activity, especially one with a bit of an edge.

Blueridgeaxe.com

Open Tues-Sunday, closed Mondays

Available for private events

101 South Main Street Downtown Blacksburg

Supplying artists and makers in the New River Valley Coupon! 10% Off*

*Limit: one per transaction. Cannot be combined with any other discount.

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