Haymarket Gainesville Lifestyle Magazine October 2023

CONTENTS

6 The To Do List

Ican’t believe I’m welcoming you to the October issue of Haymarket-Gainesville Lifestyle Magazine. Where did the summer go? Where did the year go? Wherever it all went, it went fast. So I invite you to slow down and enjoy this issue. Take it to your favorite chair, with your favorite beverage, and catch up on all that’s happening in our community.

Life goes by too quickly. Why not take a moment for yourself with your magazine? Cheers!

EDITOR

Susan McCorkindale

Celebrating Western Prince William County

The Haymarket/Gainesville Lifestyle Magazine is published monthly and distributed to over 15,000 selected addresses. While reasonable care is taken with all material submitted to The Haymarket/ Gainesville Lifestyle Magazine, the publisher cannot accept responsibility for loss or damage to any such material. Opinions expressed in articles are strictly those of the authors. While ensuring that all published information is accurate, the publisher cannot be held responsible for any mistakes or omissions. Reproduction in whole or part of any of the text, illustration, or photograph is strictly forbidden. ©2023 Rappahannock Media LLC.

The Lifestyle magazines are sister publications with Northern Virginia’s Leading News Source, INSIDENOVA.COM

8 wine & dine Soup’s On... And there’s bread in the oven!

BY KARLA JONES SEIDITA

14 cover story

The Beauty Queen Next Door BY

BARBARA SIMON

18 amazing kids They Crushed It Meet the young musicians who took Milwaukee by storm

BY JENNIFER WALDERA

24 local business

From Rookie to MVP

BY BETH LUNA

28

farm to table She Knows Cow Talk

Karen Way of Ovoka Farm raises specialty Wagyu cattle.

BY GLENDA C. BOOTH

34 our neighbors

Shaping Culture with Excellence

George Mason University’s Dean of Visual and Performing Arts

BY BILL KENT

38 InsideNoVa News

ON THE COVER: Mrs. National Universe Americas, Kámalys De La Vega. Photo by Luke Christopher

PUBLISHER

Dennis Brack dennis@whglifestyle.com

EDITOR

Susan McCorkindale susan@whglifestyle.com

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Kara Thorpe kara@whglifestyle.com

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We know how to build a foundation for learning.

Learning is exciting, and your child is built to learn with a natural curiosity that knows no bounds. Through a balance of play and nurturing guidance, Primrose school teachers foster that curiosity and help your child feel a sense of pride and accomplishment that leads to a lifelong love of learning.

Thrills, chills, and more this month. to do list

Mark your calendar for Saturday, Oct. 21, 10 a.m. - 4 p.m. for this year’s HAYMARKET DAY! Don’t miss the parade, the performers, the more than 200 vendors, live music and more!

Experience a one hour lantern-led, outdoor HAUNTED WALKING TOUR through the historic and hallowed grounds of THE WINERY AT BULL RUN. Tour guides will lead you as spirits of the battlefield come to life and share with you stories of the past as you enjoy TWBR’s award winning-Virginia wines. Tickets include a TWBR logo glass, a wine tasting throughout the tour, exclusive access to The Winery after hours, and special deals on mulled wine and branded mug combos. Tours are held outside, so please dress accordingly! Guests 21+ only. Sundays through Thursdays, Oct 1- Nov. 2. Tickets: exploretock.com/thewineryatbullrun/event/433118/ haunted-wine-tour-2023-individual-tickets

Relax the afternoon away at PHILIP CARTER WINERY, Saturday, October 28, 2:00 p.m. - 5:00 p.m. and enjoy live music with local musician DARRYL MARINI. A guitarist and vocalist with an extremely versatile repertoire covering classic and alternative rock, jazz standards, country and pop, Marini has something for everyone to enjoy. Philip Carter Winery, 4366 Stillhouse Rd, Hume.

Join the folks at CEDAR RUN BREWERY for BOOKS ON TAP. Enjoy delicious craft beer and discuss a different book each month in this book club hosted by the brewery and Prince William Public Libraries. For October 11, the book is The Kaiju Preservation Society by John Scalzi. For November 8, the book is The Immortalists by Chloe Benjamin. To get a book: Pick up a copy at the brewery, download a copy from Libby, or check out a copy from the library. Books on Tap meets the second Wednesday of each month at 7p.m. Cedar Run Brewery, 12801 Hazelwood Drive, Nokesville.

Be a GEM and Give Every Month to BOXES OF BASICS and help fight clothing insecurity in our community. For as little as $12.50 per month, you can give a local child the gift of a seasonal wardrobe. To donate, or for more information about Boxes of Basics, visit boxesofbasics.org

SCAN FOR A COMPLETE LIST OF EVENTS

SCREAM

CHILL

wine&dine

Soup’s On…

Fall’s here. Time for comfy sweaters, long walks in the crisp air and homemade soup. Fresh, hot, yummy homemade soup takes the wrinkles out of the day. It soothes the body, fills the belly and comforts the soul.

Homemade soup is easier to make than you think and you can improvise to your heart’s content using up those pesky odds and ends lurking in the fridge. No sense wasting money these days.

With a side of bread, soup can be an easyon-the-budget meal. But not just any bread – homemade bread.

Homemade bread is easier to make than you think, too, and it won’t cost you a week’s pay like store bought.

Let’s get into the kitchen!

Easy Black Bean and Sausage Chowder

Meat or vegan, this easy on the cook, hearty main dish soup comes together in a flash then bubbles away happily on the stove while I put my feet up and sip a glass of wine. Good the day it’s made. Better the next. For serving, dollop with sour cream or plain yogurt and pair with Olive and White Wine Focaccia. Ole!

And there’s bread in the oven!

BY KARLA JONES SEIDITA, HOME ECONOMIST

Olive & White Wine Focaccia

Everything's better with bread – especially this bread. So easy. So wonderful. So gourmet.

SERVES 4 TO 6

PAN SIZE: 8 INCHES SQUARE

INGREDIENTS

1 ½ cups biscuit mix (like Bisquick)

½ cup orange cheddar cheese (shredded)

½ cup salad olives (drained)

1/3 cup dry white wine

1 egg

¼ cup extra virgin olive oil

Topping: 2 tablespoons extra virgin olive oil

Salt to taste

1. Position oven rack so focaccia will bake in center. Preheat to 400 degrees.

2. Grease pan or coat with baking spray.

3. In a medium bowl, combine baking mix, cheddar and olives. Stir in wine, egg and ¼ cup olive oil. Spread dough evenly into prepared pan.

4. Bake till lightly browned and slightly pulled away from sides of pan – 20 to 25 minutes.

5. Remove from oven and immediately drizzle 2 tablespoons of olive oil evenly over focaccia. Sprinkle with salt to taste. Cool in pan.

SERVES 4 TO 6 AS A MAIN DISH

POT SIZE: LARGE SAUCEPAN

INGREDIENTS

4 Tablespoons butter (dairy or vegan)

¼ teaspoon pepper

2 medium onions (diced –about 2 cups)

3 stalks celery (diced –about 1/1/2 cups)

16 oz. sausage (meat or vegan – any kind – cut into rounds if links)

2 (15.5 oz.) cans black beans (undrained)

2 teaspoons cumin

2 large bay leaves

2 medium potatoes (diced - peeled or not – about 2 cups)

2 cups corn (fresh, frozen or canned with liquid)

1 medium sweet potato (peeled and diced –about 2 cups)

½ green or red bell pepper (diced – about ½ cup)

¼ cup fresh parsley leaves (chopped or 2 Tablespoons dried)

1 Tablespoon liquid smoke

1 Tablespoon soy sauce

1 Tablespoon Gravy Master or Kitchen Bouquet

8 cups broth (any kind)

DIRECTIONS

Melt butter in a large saucepan. Add pepper, onions, celery and sausage. Cook, stirring occasionally, until sausage is cooked. Add remaining ingredients. Simmer, partially covered, until potatoes are soft and liquid is reduced by ¼ – about 40 minutes.

The Center of Your Digital World

From

Fresh Carrot Bisque

Souper gourmet shop soup for a fraction of the cost. Pair with No Knead Crusty Artisan Bread –recipe follows. Amazing!

SERVES ABOUT 4

POT SIZE: MEDIUM SAUCEPAN

INGREDIENTS

1 pound fresh carrots (peeled and thinly sliced)

1 tablespoon butter

1 tablespoon sugar

5 cups water

Milk or cream to taste (dairy or plant)

Salt to taste

DIRECTIONS

1. Put carrots, butter, sugar and water in a medium pot. Simmer (uncovered) until carrots are very soft and almost all the water has evaporated - about 40 minutes.

2. Puree carrots along with any small amount of water remaining in the pot. Add milk, cream or a combo to a consistency you like. Add salt to taste. Heat for serving.

Amazing - No Knead Crusty Artisan Bread

Think making homemade bread is too much trouble? Too time consuming? Requires a skill you’ve yet to master? This recipe is a game changer. Serve with Fresh Carrot Bisque and your fav cheese.

MAKES 1 LARGE LOAF

PAN SIZE: A well-seasoned, cast iron Dutch oven (pot with lid) that's 10 inches wide at the top tapering to 8 inches at the bottom X 5 ½ inches deep is ideal. Any similar size, heavy, pot with lid works. Be sure your pot, lid and handles can take the heat of the 450 degree oven.

INGREDIENTS

8 cups unbleached all purpose flour (use 7 cups if your flour is bleached –2 packages active dry yeast (4 ½ teaspoons - not instant or bread ma-

3 cups warm water (99 to 100 degrees)

To measure flour, spoon into a “dry” measuring cup. Scrape off excess. Repeat as needed. Unbleached flour measures lighter than bleached so, for this recipe, you need more volume.

DIRECTIONS

1. In a large bowl, mix flour, yeast and salt. Stir in water forming a soft dough. Drape a (dry) paper towel over the bowl to cover. Let dough rest/rise 1 hour. Remove paper towel. Stir dough to deflate. Replace paper towel. Let dough rest/rise a 2nd time – 1 hour more.

2. After 30 minutes into the 2nd rest/ rise, lightly grease the Dutch oven or mist with baking spray. Cover and place into cold oven. Set temperature to 450 degrees and let both oven and pan preheat for 30 minutes.

Remove pan from oven and carefully remove hot lid. Using a rubber spatula, scrape dough into hot pan. Replace cover. Return to oven. Bake, covered, 50 minutes. Remove cover. Bake till golden –about 15 minutes more. Remove pan from oven. Remove bread. Cool at least 20 minutes before cutting.

DIY Onion Soup Mix

I’m a do it myself kind of cook. I like to have things around that I make with ingredients I know. Saves me money too. I like that.

Nice for soup in a hurry. Handy for recipes calling for an envelope of onion soup mix. And don’t forget onion dip! Just stir into sour cream or yogurt.

MAKES 8 TABLESPOONS

(ONE RECIPE SUBS FOR 1 ENVELOPE PURCHASED MIX)

SOUP MIX INGREDIENTS

¼ cup dried onion pieces

1 Tablespoon dried instant bouillon granules (any flavor – not cubes)

2 teaspoons onion powder

Pinch pepper

FOR SOUP

Stir entire recipe into 6 cups water. Simmer (partially covered) 10-15 minutes. Serves 4. L

Virginia Cancer Specialists Welcomes

New Physicians to Expert Cancer Care Team

Anmol

MD Medical Oncologist

Gainesville and Woodbridge

Dr. Singh earned her medical degree from Drexel University. She completed her residency training at Duke University Medical Center and her fellowship in hematology and medical oncology at The University of Texas MD Anderson Cancer Center.

Medical Oncologist

Gainesville and Woodbridge

Dr. Cordero earned her medical degree from Saint Louis University school of Medicine. She completed a residency in Internal Medicine at the Hospital of the University of Pennsylvania, and a fellowship in hematology and medical oncology at The University of Texas MD Anderson Cancer Center.

Singh,

Igryl S. Cordero, MD

BeginsLiteracy at Birth

Supporting early literacy

By Tutt Stapp-McKiernan

“When we think of ‘literacy,’ most people think of reading and writing,” says Ms. Kathryn Mullett, one of two first grade teachers at Wakefield School in The Plains, Virginia. “But there’s more to it than that. There is great empowerment in the ability to communicate your own ideas.”

Decades of research show that a child’s earliest experiences with books and language are predictive of future reading and learning successes. While formally instructing ever-younger children in reading is not developmentally appropriate, Ms. Mullett says the teaching of “early literacy” should begin at birth.

Early literacy can be defined as “what children know about reading and writing before they actually know how to read and write.” Fun-filled sharing of books with family members, page turning (and chewing!), interactions with pictures such as pointing and laughing, anticipating the story in an often-read book, memorizing and joining in on parts of the text, or simply babbling along in imitation of reading—all of these are the signatures of early literacy development. And all of them, Ms. Mullett affirms, begin with a child’s being read to.

“Reading itself is a discrete set of skills,” Ms. Mullett says, and certainly, the

“What we want in the end is for students to, first, develop curiosity; then to know how to find out more on what they want to know about; and then to be able to do something meaningful with what they’ve learned. This is not just for Wakefield--this is for everyone. And what a beautiful world it will be when every kid has that chance!”

—Kathryn Mullett

teaching of those skills begins in the early years of school—kindergarten students learn letter knowledge and phonemic awareness, for example.

“But the actual development of language, understanding that books have titles, even knowing whether a book is upside down or not and being able to differentiate between the pictures and the print—these develop from being read to, preferably every day, from birth!...It is the scaffold that matters,” she says, “and the scaffold is all about communication.”

Ms. Mullett and her fellow first grade teacher, Mrs. Sabrina Finn, have worked together to develop classroom environments, habits, and curriculum that create that

“scaffold” of early literacy. First graders learn to “play with language”—through hearing poetry, chanting, singing, clapping and rhyming games, and more. And of course, their teachers read aloud to them—every day.

Ms. Mullett’s book-filled classroom also allows students to choose for themselves from among both fiction and non-fiction books at a wide range of reading-readiness levels. Non-fiction books and magazines are grouped by subject matter and linked to subject areas.

This is a practice followed throughout Wakefield’s Lower School grades, where the providing of access to rich non-fiction content, as well as fun and engaging fiction, is seen as key to developing one of Wakefield’s foundational educational goals: curiosity

Wakefield’s curricular approach is wellaligned with the school’s mission: “to foster the character, curiosity, and clear voices the world will always need.”

Wakefield School Wakefieldschool.org

The Beauty Queen Next Door

She’s more than a pretty face

BY BARBARA SIMON

Kámalys De La Vega of Haymarket came to the United States from Puerto Rico, with the goal of making a better life for her two boys, ages 5 and 2 at the time. “I only had $800, one suitcase, and was full of hopes and dreams.”

One of her dreams was to participate in a beauty pageant, and her dream came true in September of 2022 when she was crowned Mrs. National Universe Americas in Bangkok, Thailand, representing North and South America at the Mrs. National Universe pageant.

The Mrs. National Universe pageant is an international pageant, open to women who are married, divorced and widowed and who are between the ages of 30 to 55.

Said Tanya Siri Vijitsomphong, a Thai entrepreneur, media personality and the owner and producer of the pageant, “The Mrs. National Universe Pageant is a way to showcase phenomenal women who believe that being married or having children should not and does not stop them from going after their dreams.”

A friend of Kámalys’ knew the director of the pageant, and suggested she should seriously consider entering and representing the United States. After taking time to do some research and think about it, she decided to pursue

In September of last year, De La Vega was crowned Mrs. National Universe Americas in Bangkok, Thailand.

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the opportunity and contacted the director.

“I was one of several women in the United States whom she interviewed, and it was a rigorous process having to prove that I was serious about entering. I had to show that I was not just a pretty face, but someone who was empathetic and could be a good role model to women,” she explained.

Once selected to compete, Kámalys spent hours preparing by watching different pageants. She worked on such things as her posture and smile, and took notes on possible questions which could be asked during an interview.

In September of 2022, she traveled to Bangkok to compete in the second edition of the Mrs. National Universe pageant

She experienced little idle time. “Although I was treated like a queen in Thailand, it was not like a vacation. You are constantly under the microscope. I was observed 100 percent of the time, waking up at

5:00am and not stopping until 1:00 am the next day.”

She was judged on such things as her communication skills, social skills, presentation on and off camera, and runway skills. Clothing changes were made three or four times during the day, including a traditional Thai costume. In addition, she competed in cooking and flower arranging contests.

Recently, she achieved another of her dreams, of opening a bilingual home daycare.

“I’ve learned that making a living from something that gives you peace and freedom is the best way to live. For that reason, beyond following my dreams, I want to transform the life of each child in my daycare and leave my mark on them.”

“I want to teach each child who passes through my hands the importance of having values, self-love, respect and empathy, and that no matter how many times they fall they always have the opportunity to get up and start over,” she added. L

Fast facts about Kámalys

Favorite local restaurant

Musashi Sushi and Steakhouse

Favorite local winery

The Winery at Sunshine Ridge Farm

Favorite local sports team Washington Nationals

Favorite outdoor activity in this area

Camping

What she likes about living in Haymarket:

Haymarket is the perfect balance of country living comfort, with a peaceful, quiet and safe environment and the advantage of having so many things close by, including DC and all of its sights.

BY LUKE CHRISTOPHER

making a living fromthatsomething gives you peace freedomand is the best way to live

Left: De La Vega with her son, Ian.

Right: In traditional Thai dress during the Mrs. National Universe 2022 competition.

They Crushed It

Thirteen of Haymarket School of Rock’s student musicians from Prince Wiliam and Fauquier gave rockstar performances at the Milwaukee Annual Summerfest Music Festival this summer.

BY JENNIFER WALDERA

From late 2016 until mid-2017, Conner Hitchcock spent his weekends traveling from Florida to Haymarket to prepare the building that would, that summer, become the home to Haymarket’s School of Rock. Since then, he has built a team of over a dozen dedicated teachers who now work with more than 200 passionate musical students in both lesson-oriented sessions as well as in performance groups.

“When we first opened, I ran all of the groups, taught a great portion of lessons, and ran everything behind the scenes with my mother, Mary Hitchcock,” said Hitchcock.

While the music school offers two beginner classes, Rookies and Rock 101, to provide the basis of musical education, Hitchcock says that the premiere group is their Performance Program, which gives students the opportunity to play together on stage in a variety of environments from concerts at local festivals and clubs to national sporting arenas. Learning through performance is one of the bedrocks of the School of Rock method.

Summerfest

One of this year’s most impressive performances was given by 13 of Haymarket’s School of Rock players at Milwaukee’s 55th Annual Summerfest Music Festival, where an impressive number of renowned bands and vocalists like Earth Wind & Fire, Sheryl Crow, Dave Matthews Band, Zac Brown Band, and Smokey Robinson, also performed. While the young artists from both Fauquier County and Prince William County wowed audiences

Top: Ava Cantarella. Center: Baxter Reed. Bottom: On the way to Milwaukee, Noah Young, Baxter Reed, Ava Cantarella, Luca Devito, and George Brooks stopped in Chicago to perform “Good Kisser” by Lake Street Drive at Fitzgerald’s Nightclub.

together throughout their four days at the festival, they also played separately, some advancing to end-stages in competition.

Haymarket School of Rock’s guitarist Baxter Reed was a choice for participation in an all-star finale, and guitarist Nik Lofstrom, a Battlefield High School graduate, crushed the Shred Competition, and was named champion, after his original shred solo on the last day of the festival.

Get to know some of the stars...

George Brooks

Nearly any student involved with the Summerfest performance lists it as a highlight of their time at the School of Rock while also noting the impressive guidance and support they receive from the performance-based education. George Brooks, a senior at Kettle Run High School in Fauquier, first laid his hands on one of the many guitars in his house at three years old. By the time he was six, he was playing chords, and in 2021, he joined Haymarket School of Rock.

Nik Lofstrom

Now a resident of Fairfax County, Lofstrom began playing guitar at 12 and later started studying and performing via Haymarket School of Rock in 2019 when he was still in Prince William County. He credits Summerfest as his favorite experience while being a part of School of Rock.

“It was a very unique opportunity, and even when it was tiring with the constant traveling and performing, it was still fun. We played on huge stages with big crowds. Everyone in the band was hanging out together essentially every second of the day, and some really good memories were made. Winning the shred contest was very surreal,” Lofstrom said.

Lofstrom also points to others involved with the School of Rock as his source of support throughout the competition.

“At the end of the very first round, I honestly could not believe it when I heard my name among the list of those who would be moving on. With each round that I progressed, I only got more and more nervous until the final, which was probably the most nerve-wracking thing I have ever done. I couldn’t have done it, though, without the rest of [the] house band, Sam, and Conner. They were so supportive of me, and after each round, we would all gather in a circle, and they’d help me piece together my next solo. It was really a team effort.”

“By being at School of Rock, I have learned so many different new techniques, songs, and other information about playing music with other people. I have learned how bands set up and take down their gear before and after shows. I have also learned all about so many different little things that I would have never considered before, like stage presence and even helping younger, less experienced bandmates. Being in School of Rock these last two years has helped me grow so much as a person and as a musician,” said Brooks.

“The experience [at Summerfest] was the adventure of a lifetime, and my bandmates and I are all closer than ever before because of it.”

Ava Cantarella

Meanwhile, 14-year-old Battlefield student Ava Cantarella of Prince William County, who not only plays bass and guitar but is a vocalist as well, credits the school for its ability to foster meaningful character education in a fun environment.

“School of Rock has taught me a greater sense of responsibility for not only myself but others as well. At School of Rock, you form strong bonds with your bandmates. Being in a band means trusting your bandmates to not just learn their parts but to communicate effectively as well. I think the sense of accomplishment and camaraderie you get is like no other,” said Cantarella, who also counted Summerfest, particularly the final experience, as one of her favorites.

Noah Young

Fauquier native Noah Young, 16, plays guitar, drums, and bass and gives kudos to Haymarket School of Rock for its ability to elevate musicians and build friendships as well as skills.

“I have learned so much. I’ve learned how to perform live and to help others and be a better musician overall,” said Young.

On joining the school, Young said he would tell others that “they are in for one of the best experiences you can ever have. School of Rock changed me in the best way possible.”

Haymarket’s School of Rock

The school in Haymarket is one of many that fall under the large umbrella of School of Rock schools across the nation and around the globe, and the students and instructors are able to pull from the knowledge and skills of the other locations.

“The School of Rock community is a passionate and proud community. Any opportunity to work together is one that is always a favorite. We have shared the stage with our School of Rock friends in Vienna, Alexandria, Ashburn, Silver Springs, and more,” said Hitchcock.

Outside of performing at local and national events, Haymarket’s School of Rock also has a mission to give back to the community in any way they can. From local nonprofits and community organizations to performances at business and town events, the School of Rock helps to instill the importance of contributing to the community.

“Most recently, we played at local venue Jammin’ Java with many of our community schools. [At] this event, we had the opportunity to partner with the Society for the Prevention of Teen Suicide. Whenever we get the opportunity to be a part of our community, we want to take it,” Hitchcock said.

Parents of students are more than pleased with their children’s participation in School of Rock. Xanthe Larsen, parent of Ava Cantarella said, “School of Rock has managed to create a space where all students feel welcome, included, and nurtured. It is evident that the teachers are teaching and sharing something they love, and that they care deeply about their students. The House Band musicians are encouraged to welcome, include, and mentor new students. All students are given the opportunity to perform on professional stages in real music venues. School of Rock creates musical performance and collaboration opportunities for young people in a positive and safe environment.”

Meanwhile, Darold Young, parent of guitarist Noah Young who attends Kettle Run High School in Fauquier, went along to Summerfest as a chaperone. He sings the praises of the school and the bond the performances create amongst students. “All the kids bonded so well, and they still hang out almost daily, even when they’re not at School of Rock. I think this program and all the teachers are bringing a lot of kids out of their shells and opening their worlds to new experiences that their phones/tablets cannot provide.”

When Hitchcock reflects on the meaning of School of Rock to students and what he hopes they’ll gain, he says that he hopes that the space is a place of comfort and camaraderie where young people can come to learn and come meet other incredible people.

“I was a student of this method myself. I made some of my longest-lasting friendships and memories through my experiences at my school. I want the School of Rock to not only be a place of excellent musical education but a place where students can learn and grow to be rockstars both on stage and

life.” L

From Rookie to MVP

A business founded from humble beginnings, Olson Photography has now been a local household name in youth sports photography for over 30 years

BY BETH LUNA

Jim Olson was at a crossroads. It was 1987, and he and wife Susan’s first son was due in June. The future Nokesville residents had been transferred to Dulles from Memphis. “I had the airline job I always wanted, but it had been seven tough years working the ticket counter and gates,” Jim, a Minnesota native, said. “I wanted to be around for my kids, and I knew the airline hours would make that hard.” He considered starting different businesses, anything that would replace his airline salary and afford them flexibility. “I saw a magazine ad offering youth sports photography in another city, and that seemed interesting.” Jim liked photography but had no experience outside one semester of photography class in school. Nonetheless, he founded Olson Photography in March 1987, months before the couple’s first son was born. “The driving force was not missing our kids growing up – it could have been a car wash or really any type of business!” he laughed.

Jim stayed with his airline position until July of that year while Susan kept her job.

“Here we were, having our first baby, and I announced to my father-in-law, a successful football coach and businessman, that I was quitting my job to start a business. Initially, it didn’t go over so well!” Jim said. “The pressure of a new baby and a new business was a lot to take on. But sometimes when your back is against the wall, that is when you do your best,” he said.

“When you start a business, you wonder - will the phone ever ring?” Jim said. “The first call I got was from a travel soccer team in Sterling with 15 players. I was so excited, I put a suit on to hand deliver the order envelopes. I

Top right: Photographer Tiajah Vasquez taking team photos. Below: Jim Olson.

Dominion Energy Participating Contractor

Dominion Energy Participating Contractor

Dominion Energy Participating Contractor

Dominion Energy Participating Contractor

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Comfenergy offers a number of Home Performance solutions to make your home more comfortable and energy efficient. Insulation, Air Sealing, Windows, Doors and many other products and services. Call for a free Home Performance Evaluation and let us show you how your home can be improved behind the walls, under the floors and inside the ceilings. See more at www.comfenergy.com

Comfenergy offers a number of Home Performance solutions to make your home more comfortable and energy efficient. Insulation, Air Sealing, Windows, Doors and many other products and services. Call for a free Home Performance Evaluation and let us show you how your home can be improved behind the walls, under the floors and inside the ceilings. See more at www.comfenergy.com

Comfenergy offers a number of Home Performance solutions to make your home more comfortable and energy efficient. Insulation, Air Sealing, Windows, Doors and many other products and services. Call for a free Home Performance Evaluation and let us show you how your home can be improved behind the walls, under the floors and inside the ceilings. See more at www.comfenergy.com

Comfenergy offers a number of Home Performance solutions to make your home more comfortable and energy efficient. Insulation, Air Sealing, Windows, Doors and many other products and services. Call for a free Home Performance Evaluation and let us show you how your home can be improved behind the walls, under the floors and inside the ceilings. See more at www.comfenergy.com

took those team pictures, and that is how it all began!”

Launching a business comes with challenges, and Jim recalls one that still makes him smile. “Early on, I head out to Chantilly Youth Association (CYA) softball, where there are 15-20 teams,” Jim recalls. “At this point, I have one set of equipment. Everything is going well, until part way through the shoot when my camera stopped working. I told them I needed to get my other camera – but I didn’t have another camera! I drove to Fair Oaks Mall to buy a new camera that I couldn’t afford. Thankfully, they were able to adjust my battery and my camera worked! I still do CYA’s pictures today, so they cut me some slack.”

For the first five years, Olson Photography used an outside photo processing lab in Pennsylvania to fulfill orders. “Honesty and integrity are very important to me,” Jim said. “I promised a three-week delivery to my leagues. Sometimes our order wouldn’t be ready, and that wasn’t good enough for me.” The lab was over three hours away, and Jim would drive to pick up the pictures on Friday so he could deliver by Saturday’s deadline. So, in 1992, he took a chance and invested $100,000 to open his own lab. “It turned out to be the best thing – but at the time it was a scary step,” he said. “I didn’t have a background in photo finishing or running a lab. I was renting office space and had one full-time employee, and we had to learn how to work the machine and manage a fair amount of volume during the season.”

Jim states the biggest challenge is replenishing the photography staff due to the part-time, seasonal nature of the jobs. “Employees are definitely the most important part of any business; we could not have grown without the many exceptional people working with us over the years,” Jim said. “They are the backbone and we have been blessed to work with many quality individuals.”

Reflecting, Jim adds, “I see us providing memories and products for families to cherish for a lifetime. It’s very humbling and rewarding. They will have our photos for the rest of their lives - what an honor to be part of that. We are grateful for the continued support from so many youth sports organizations in our community and from the parents that make our success possible.”

Thirty-nine years, three adult children and two grandkids, three full-time employees (one of which is their eldest son, John), and a lifetime of family and photographic memories later, and Jim is humbled and thankful. “I love every minute of it – I never missed a practice or game with my own kids, and during our season I now write over sixty paychecks! It’s amazing what has happened since 1987.”

And his father-in-law? “He was not good at handing out compliments, but he eventually came around, and said I was the most successful person he knew!” L

Olson Photography

10641 Gaskins Way, Manassas

703-392-7551

www.olsonphotography.com

“Employees are definitely the most important part of any business; we could not have grown without the many exceptional people working with us over the years”

From left, Olson Photography’s own Susan Olson, John Olson, Becky Chase, and Joe Anonuevo.

our family to yours, thank you your ongoing patronage over the 20 years. It is because of you, we to celebrate this anniversary. It honor to call you our customers.

From our family to yours, thank you your ongoing patronage over the 20 years. It is because of you, we able to celebrate this anniversary. It honor to call you our customers.

eresa and the Warrenton Center Cleaners Family

She Knows Cow

Talk

Karen Way of Ovoka Farm raises specialty Wagyu cattle

BY GLENDA C. BOOTH PHOTOS COURTESY OF OVOKA FARM

Karen Way has 380 cows, some weighing up to 1,500 pounds, grazing in the pastures on her 700-acre farm in Fauquier County’s Blue Ridge foothills. Most are Wagyu, a Japanese breed of beef cattle. She pets them affectionately, talks to them sweetly, and soothes them by playing music. It’s called “quieting the cows,” she explained, trying to keep them calm. By avoiding being agitated, they develop less muscle which ultimately means tastier beef on the dinner plate.

When Way hops out of her truck, they amble over, wide-eyed, as she makes various sounds and asks them how they’re doing. They might respond with what to most people sounds like a moo, but Way knows that a moo is not just a moo. She can tell if the cow is “saying,” “I’m hungry” or asking, “Why are you here?” She knows cow talk.

“These are really cool cows,” she stressed. Compared to the traditional Angus beef cattle popular among US ranchers, “They’re different. They need daily attention.” Wagyu cattle are brownish-black and weigh between 1,400 to

Ovoka has had multiple owners over the years, but the land is storied. Surveyed by George Washington in 1769, it was part of the Robert “King” Carter vast land grant in 1731, and some of the buildings on the farm date to that era. A strategic location during the Civil War, both the Union and Confederate armies occupied the farm at times. General Stonewall Jackson’s troops bivouacked across the road under oak trees.

Calves on Ovoka’s pasture. It takes 29 months from fertilization to a “finished” cow, a term of art for a cow ready for slaughter.

1,500 pounds, less than most black Angus cows. “They’re friendly and spunky,” she added. “They like to play.”

Ovoka Farm

Way and her husband Guy Morgan are owners of Ovoka, a picturesque farm in Paris, Virginia, within walking distance of the hamlet’s tiny “downtown,” amid undulating foothills and a stone’s throw from Paris on property dating back to a 1731 land grant. Way’s uncertain about the origin of the farm’s name but thinks it could mean “ever-running water.” She often goes up to the highest point at 1,400 feet to de-stress and from there on a clear day, she can see the

Where to find Ovoka Wagyu Beef

Washington Monument in the distance, as vultures and raptors float above on wind currents. The tranquil green valley unfolds below and beyond.

Way, who practiced real estate law in Chicago, and Morgan, who worked in the energy industry, had never studied agriculture or worked on a farm when they purchased Ovoka in 2008 and ordered Wagyu embryos from Japan in 2010. Implanting the embryos into Angus cows as hosts, they raise the cattle humanely in pastures, unlike in Japan where farmers confine them. They use no chemicals or growth hormones and they feed the herd non-GMO grains with buckets, not machines. Way’s philosophy: “Everyone should have access to clean beef.” To her, “clean” means beef from cows that have grazed only in pastures.

Why raise Wagyu cattle? “Because it tastes good,” she quickly quipped. A university professor advised them on how to produce a cow with good interstitial marbling, one of the keys to fine beef. Interstitial marbling refers to fat that is dispersed within the muscle, unlike fat that is between muscles and must be trimmed off before cooking. Wagyu cattle have a predisposition to interstitial fat storage, which makes the meat exceptionally tender, juicy, and flavorful. For this reason, as well as the time investment, Wagyu beef is one of the most expensive beef products available.

It takes 29 months from fertilization to a “finished” cow, a term of art for a cow ready for slaughter. “It’s math,” said Way, understanding how much and what to feed a weaned cow at 900 pounds and getting them to 1,500 pounds. “There’s a lot of art to finishing,” a threephase process, she explained, to get good marbling that’s optimal for good taste.

Ovoka’s herd is a carefully balanced mix of full-blood

The Ovoka Team. Back row, L-R: Lucky Giyanani, market and inventory specialist; Alaina Lambert, photographer/videographer; James Thornley, farm hand; Nik Giyanani, market and inventory specialist; Henry Washington, farm hand; former employee Jill Eckert; Avery Morton, operations & sales manager.

Front row L-R: Welcoming committee Max and Bryce Way; Jessica Morton, COO; Karen Way, owner and CEO; Roy Lambert, chief agribusiness officer.

Ovoka offers a selection of cuts of their beef including steaks, roasts, ribs, grind, osso bucco, and more.

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Beyond the Cattle: What else to do at Ovoka?

Farm Tours

Private and group tours available. Meet the cattle, learn about sustainable farming practices, relax with the amazing views and countryside, and enjoy beef tastings prepared by the resident chef.

Culinary Experiences

Gourmet Tasting Dinners featuring the farm-raised beef prepared by Ovoka’s resident chef and served in the manor house’s elegant main dining room. The evening starts with hors d’oeuvres in the courtyard and finishes with after dinner drinks in the cherry room.

Stay

Immerse yourself in history and experience life on a working cattle operation and relax and enjoy the farm’s amenities. Private farm tour included.

The Farm Bunkhouse: A beautifully restored cozy two-story 18thcentury log cabin with three bedrooms and a full kitchen that sleeps six. Private backyard with firepit, private pond for catch-and-release fishing.

Farm Manor House: Beautifully restored historic 1780s sevenbedroom columned mansion with a southern plantation aura and modern comforts. Enjoy the gardens, outdoor terrace, pool, cabana, bathhouse, courts, (basketball, pickleball, croquet), and stables.

Japanese Wagyu and American Angus. The beef produced maximizes the deep flavor and richness that Wagyu imparts. Full-blood Wagyu beef is also available for the ultimate special occasion.

In the Community

Ovoka’s team sells beef wholesale, retail, at farmers markets, and from their own farm store. It’s also valued by high-end restaurants far and near, such as L’Auberge Provencale in Boyce, Red House Tavern in Haymarket, Three Blacksmiths in Sperryville, Field and Main in Marshall, and Patrick O’Connell’s Patty O’s Café in Little Washington.

The farm also gives back to the local community, donating 30,000 pounds of beef to food banks, including Fauquier FISH’s (For Immediate Sympathetic Help) food pantry, every year. And they host an annual “block party” for the neighborhood.

So what kind of music soothes Wagyu cows? “They love rhythm and blues,” Way contends. “No hard rock like the Foo Fighters.” L

Ovoka Farm | 750 Gap Run Road, Paris

P: 703-732-8503 | W: ovokafarm.com

I: @ovokafarm.virginia/ | F: @OvokaFarm.Paris.VA

After tasting a Waygu beef dish at Field and Main Restaurant in Marshall, Kimberly and Brandon Sheppard from Clarke County decided to visit the farm and buy some of Ovoka’s products.

Roy Lambert, chief agribusiness officer, out working with the calves.

A Marshall resident, he worked at local Farmers Co-ops for over 30 years.

Jessica Morton, Chief Operating Officer, in the field catching up with the herd.

our neighbors

CultureShapingwith Excellence

George Mason University’s Dean of Visual and Performing Arts and Warrenton resident Rick Davis

BY BILL KENT

Every morning, before writing, walking his dog, or beginning the 45-minute commute to George Mason University’s main campus in Fairfax, Rick Davis gives himself time to admire the sunrise. If it is notable in some way, or merely spectacular, he’ll take a picture and post it on his Facebook page.

Davis thinks of it as a gift. “As someone who has spent his life using the arts to create communities, the sunrise does just that. For me it’s a performance to be shared.”

As Mason’s Dean of Visual and Performing Arts, Davis has been one of the most important influences on Northern Virginia’s and the greater DMV’s cultural scene. Ask him his favorite performance and he’ll offer a list that includes choreographers Susan Shields and Mark Morris, the Royal Philharmonic Orchestra, several soloists, musicians, dancers and productions that have taken their bows at the University’s Arts Center and the Hylton Performing Arts Center in Manassas, two auditoriums that, in addition to his faculty duties, Davis supervises.

He'll also mention student performances. But he returns to the sunrise as “simply beautiful, one of those things you discover over time that tells you that, in being able to see it, you’ve made the right decision.”

Twenty years ago, Davis and his wife Julie Thompson, who is the Arts Center’s Executive Director, didn’t know the sunrises would be so compelling when they bought their Winchester Street home. “We had been living closer to campus,” Davis continues, “and were taking a country

BY

LUKE CHRISTOPHER

Davis with his wife, Julie Thompson, Executive Director of the Center for the Arts at George Mason University and professor in the graduate Arts Management program. They often commute together.

ride when it was just about lunchtime, and we found ourselves driving into Warrenton. We parked, walked around, we had soup and very good club sandwiches and decided right then to relocate. Even then Warrenton was a foodie paradise. Now it’s our great escape.”

Thompson, who often commutes with her husband, says he is the same person he is at home as on campus, “only with lower blood pressure, probably.”

What makes his blood pressure rise these days is the reduction, and even elimination of college level arts programs and what is broadly called the humanities, to make room for more courses in computer science and technology.

“I’m happy to say that at Mason, we’re fighting the good

fight and encouraging engineering students to give the arts a try. But I don’t know anyone teaching the arts who hasn’t felt this pressure. It concerns me deeply. I understand the desire to explore the sciences and get careers in evolving technologies. But if you look at the people who have been the most successful in these fields, you see they are individuals with extraordinary imaginative, creative talent. Studying the arts—even if it’s just one course--is precisely how you learn to find this talent in yourself and use it. I know because, if things had just been a little bit different, I would have gone into engineering myself.”

Born in the Mississippi River town of La Crosse, Wisconsin, Davis’s childhood fascination with electronics

Rick Davis, Dean of the College of Visual and Performing Arts and Professor of Theater at George Mason University, and Executive Director of the Hylton Performing Arts Center

led him to amateur (ham) radio. Asked to maintain the lighting controls at the town’s community theater, Davis noticed that it was the director, and not the actors, who shaped the play into a performance. “I can act, and I have acted when we couldn’t find an actor for a part, but I am much more interested in how to bring so many different elements—acting, set design, music, sound and, of course, lighting-- together and turn it all into a performance that connects directly with the audience.”

He discovered he liked teaching and singing (he is a tenor). He graduated Lawrence University, a Wisconsin liberal arts college with a music conservatory, summa cum laude with a B.A. in Theater and Drama (where met Julie Thompson, who was studying arts management). He then went to Yale for a doctorate in dramaturgy—the study of performance. While there he made a special study of Henrik Ibsen,and translated works of the 17th century Spanish playwright Calderon de la Barca.

From there he landed an assistant professorship at Washington College in Chestertown, Maryland, and began to stage numerous theatrical productions there, and at the Baltimore Center Stage, where Julie Thompson was stage manager. Thompson also stage-managed productions at Wolf Trap and the Kennedy Center’s Washington Opera.

“While I was in Baltimore, I was contacted by the provost of George Mason. The first thing I said was, ‘Where’s that?’ I’d never heard of the place.”

He and Thompson made the drive south to the leafy Fairfax campus where Davis became artistic director of the Mason’s Theater of the First Amendment, a theater company dedicated to staging new plays that would not normally find a home in commercial or community playhouses. He and Thompson would also teach in the theater department.

“I guess you could say we came to Mason as a package deal,” Davis said, “But for me, Mason and I were a perfect fit. Things happened for me at Mason. It felt like the place where I was supposed to be. I liked, and I still like, everything about it. I was given permission, within parameters, to do great things. When openings in administration appeared and I was asked if I could fill them, it never occurred to me to say no. Could I be a dean and still could do theater, teach classes, and bring artists and performers to the campus who are excellent at what they do? Why not? Excellence is important. It inspires people. It shows the students and the community that the arts are wonderful things to study, experience, and share.”

In nearly 35 years at Mason, Davis has staged—on campus, at the Kennedy Center and at venues throughout the country—more than 40 works of theater and opera. Among the many students who have followed Davis’s teachings is Debra Smyers, Executive Director of the Fauquier Community Theatre. She earned Mason’s first Masters in Arts Management largely because of Rick Davis.

“My favorite was a theater class, Advanced Studies in Directing/Dramaturgy,” she said. One of the assignments … was to create a scene where the actors would end up in positions from a well-known painting.” Davis, she added, “is a teacher and mentor to all who work with him. On the artistic side of the arts at George Mason, from the first table read through opening night, he empowers actors and the production team.”

When he is at home, among several theater works he has in process is The 100th Meridian Project, a “multidisciplinary inquiry” into climate change that had an early work-in-progress performance last April at the Kennedy Center.

Though he is 65, he doesn’t have a thought about retirement. “I see no reason to. I’m too busy having fun.”

At least twice a month, Davis and Thompson anchor a table at Claire’s where he has his favorite Bombay Sapphire martini (shaken, not stirred). During the summer they’ll take time off and fly a four-seater Piper Cherokee airplane (Davis has a private pilot license) for sunny days and relative isolation on North Carolina’s Ocracoke Island.

“I still count the days I spend at home among my best,” Davis says. He recalls a moment shortly after he and Thompson moved to Warrenton, when their dog, a border terrier named Dickens, abruptly ran away. “We did our due diligence. We put up lost dog posters and told everyone we knew. What surprised us was the many people we didn’t know, who helped us look. When things like that happen, you know you’re living in the right place.”

Dickens was found about two weeks later, and hasn’t left since. L

Top: Davis, rarely seen without his signature George Mason cap, at his piano at home in Warrenton Above: Davis, (right) with playwright and prolific author James Reston, Jr. (left) who lives in Hume, at a rehearsal for Luther’s Trumpet in the spring of 2021.

BY LUKE CHRISTOPHER

ManaSSaS Ballet tHeatre

2023 Fall SeaSon

November 9-11

December 14-23

Join us for the monthly meeting of the Haymarket-Gainesville Business Association (HGBA), where local businesses and not-for-profits come together to network, share information, and contribute to community projects. Meetings are held every third Tuesday of the month, from 4 p.m. to 6 p.m. Visit our website at hgba.org for the latest information.

Established in 1990, the HGBA was formed by a group of local professionals and business owners who saw the potential in the area. Since then, the organization has evolved to meet the ever-changing needs of the community due to massive growth. As a 501(c)(6) non-profit, all-volunteer organization, HGBA provides a forum for information sharing and community contributions that positively impact both businesses and residents.

Don't miss out on this fantastic opportunity to meet with fellow business owners and not-for-profit organizations in the area. Whether you're a long-standing member or a newcomer, everyone is welcome at HGBA's monthly meetings. We look forward to seeing you there!

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Community farm in Loudoun gets a shot of life from Tito’s vodka

FAUQUIERNOW | GRACE SCHUMACHER

Aproject on the Piedmont Environmental Council’s Community Farm wishlist came to fruition recently with the help of Tito’s Handmade Vodka's charitable initiative, Love, Tito's. Volunteers from across the region on Sept. 7 teamed up with council staff to install two new caterpillar tunnels donated by Love, Tito’s at Roundabout Meadows at Gilbert’s Corner. The two groups worked together to construct the new infrastructure across a 5,200-square-foot planting area. Designed to shelter produce from harsh weather conditions and decrease the down time in between seasons, the sheltered crops will be healthier and produce larger yields, according to project officials. Tito’s and Piedmont Environmental Council volunteers harvested, washed and packaged various vegetables including tomatoes, peppers and eggplant. All of the produce collected during the day would go toward supporting individuals and families in the area suffering from food insecurity. “We rely so heavily on volunteers with the community farm, so having [Tito’s] reach out was fantastic. We're really thankful they wanted to fund the project, you know, it's really impactful for us,” said Dana Melby, Gilbert’s Corner farm and land manager with Piedmont Environmental Council.

Lorton Workhouse Haunt returns with ‘Game Over’ theme

PAUL LARA

The Workhouse Arts Center’s immersive scare-inducing outdoor haunted trail is returning this fall for its 10th year. This year’s Workhouse Haunt event, titled “Haunt: Game Over,” will run on weekends from Friday, Oct. 6, through Saturday, Oct. 28. Haunt will also perform on Halloween night, Tuesday, Oct. 31. Each Friday and Saturday night during the Haunt, live bands will perform in the Rizer Pavilion on the Workhouse campus. Music entertainment is free; no entrance fee required to attend the performances. Food trucks, soft drinks, beer, wine and themed-specialty drinks will be available for purchase on site. Guests will travel in small groups for a frightening experience that brings them next to the site’s abandoned, historic buildings, where they will encounter terrifying characters and sights that are not for the faint of heart. The Workhouse is on a 55-acre portion of the DC Correctional Complex’s former campus in Lorton that dates to 1910. Workhouse has partnered with the Lorton Community Action Center to encourage guests to give back to the community by donating food and other items when they attend the Haunt. A dropoff location will be available on the Haunt site.

Haunt Highlights

Where: Workhouse Arts Center, 9518 Workhouse Way, Lorton

When:

Fridays (Oct. 6, 13, 20 and 27), 7-11 p.m.

Saturdays (Oct. 7, 14, 21 and 28), 7-11 p.m.

Sundays (Oct. 8, 15, 22 and 29), 7-10 p.m.

Tuesday, Oct. 31, 7-9 p.m.

Tickets: Timed-entry tickets start at $30 per person. Buy tickets online at InsideNoVaTix.com

More information: workhousearts.org

Inova-GoHealth Urgent Care opens eighth Northern Virginia center in Leesburg

Inova-GoHealth Urgent Care has opened a new center in Leesburg, its first to feature Inova-GoHealth’s award-winning design. The new center is at 300 Fort Evans Road, Suite 103, just a few miles west of Inova Loudoun Hospital. It is among the first of several new Inova-GoHealth Urgent Care centers set to open across Northern Virginia by the end of this year. "Easy access to on-demand, affordable healthcare is essential in building and supporting thriving communities," said Dr. Meredith Porter, medical director of Inova-GoHealth Urgent Care. “Our new Leesburg center meets that need, providing care that is connected to Inova’s vast network -- when and where people need it.” Inova-GoHealth treats common health concerns, including COVID-19, flu, fever, asthma, allergies, minor cuts, burns, pink eye, urinary tract infections, fractures, sprains, strains and more. The centers are open 365 days a year, including holidays, from 8 a.m. to 8 p.m. Mondays through Fridays and from 9 a.m. to 5 p.m. on Saturdays and Sundays. Patients can walk into any Inova-GoHealth center or go online to save a spot and pre-register. For details, visit https://www.gohealthuc.com/inova.

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Volunteers from across the region on Sept. 7 teamed up with Piedmont Environmental Council staff to install two new caterpillar tunnels donated by Love, Tito’s at Roundabout Meadows at Gilbert’s Corner.