Haymarket Gainesville Lifestyle Magazine September 2023

THEY’VE GOT BIG GOALS

Former Battlefield High hockey players Paul Allison, Jameson Flint, Nathan Clark, Steve Balog III, and Spencer Combs are making the jump to the junior league.

FROM THE EDITOR

If I were to ask you, what’s the greatest gift someone could give you, what would you say? Money? Immortality? Love?

Stephanie Merritt of Gainesville would undoubtedly say “life.” That’s what Jennifer Perilla, also of Gainesville, gave her when she donated 60% of her liver to Merritt, a woman she’d never even met.

We’ve got Merritt and Perilla’s hopeful, heartwarming story here for you this month, along with others that, while admittedly not as dramatic, are no less uplifting.

Enjoy!

EDITOR Susan McCorkindale

HAYMARKET / GAINESVILLE LIFESTYLE

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

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PAULEY

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.

Lakeside yoga, live music, and more this month! to do list

On Friday, September 22, join local artist Donna Merchant at Vita Nova Creatives & Coffee. From 6:00 p.m. - 8:00 p.m., Donna will guide you in painting a beautiful AUTUMN SUNFLOWER! To register, visit vitanovacreatives.com

Former journalist, JEANNETTE WALLS, whose memoir, "The Glass Castle," hit No. 1 on the New York Times Best Sellers List and was made into a movie, is coming to Laurel Ridge Community College. Her books, including her latest novel, "Hang the Moon" will be available for purchase and signing. Wednesday, September 6 at 6:30 p.m. Reserve tickets at tinyurl. com/3ekvpwn3. Laurel Ridge Community College, 6480 College Street, Warrenton

What’s better than regular yoga?

YOGA WITH LAKE VIEWS! Come on out to The Winery at Sunshine Ridge Farm, Saturday, September 23, 10:00

a.m. - 11:00 a.m. for a yoga class on the water and get a free drink with your ticket. For tickets, visit exploretock.com/thewineryatsunshineridgefarm/ event/410570/sunshine-ridge-lakeside-yoga. 15850 Sunshine Ridge Lane, Gainesville.

Come out to Philip Carter Winery, 4366 Stillhouse Rd, Hume, and sip the afternoon away listening to one of the area’s most popular musicians, ROBBIE LIMON. Saturday, September 10, 2:00 p.m.5:00 p.m.

Enjoy some great brews and relax to the musical stylings of EMILY BURDETTE on Saturday, September 23 at 6:00 p.m. Bring your friends and enjoy the evening with the folks at Trouvaille Brewing Company. You can even order dinner! Trouvaille Brewing Company, 14600 Washington St., Haymarket.

Calling all runners, walkers, and bicyclists. Break a sweat in support of the 21ST ANNUAL HERITAGE HUNT 5K/2K WALK/ RUN/BIKE TO FIGHT CANCEr. Saturday, September 23, 8:00 a.m. at Heritage Hunt Golf & Country Club. You do not have to be a resident of Heritage Hunt. To register ($25 fee), contact rosker1943@gmail.com or 860-508-0652.

Proceeds benefit the UVA Cancer Center in Lake Manassas. Heritage Hunt, 6901 Arthur Hills Drive, Gainesville.

MEET

STRETCH

THEY’VE GOT BIG GOALS

Five Battlefield High hockey players make the jump to the junior league

BY SUE BALDANI | PHOTOS BY LUKE CHRISTOPHER

From left to right: Paul Allison, Jameson Flint, Nathan Clark, Steve Balog III, and Spencer Combs. Balog, Clark, and Combs will play for the Potomac Patriots this fall, while Flint is off to the Hershey Cubs and Allison is off to the Peoria Mustangs.

Virginia

Cancer Specialists Welcomes

New Physicians to Expert Cancer Care Team

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.

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.

Anmol Singh, MD Medical Oncologist

Gainesville and Woodbridge

Igryl S. Cordero, MD Medical Oncologist

Gainesville and Woodbridge

Getting recruited to a junior hockey league team is a pretty big accomplishment. But what’s really incredible is the fact that five athletes who played ice hockey for, and just graduated from Battlefield High School, will all be playing at the junior league level.

Junior leagues provide a chance for players to enhance their knowledge of the game and hone their skills. Each recruit signs a one-year contract, and players have to be re-signed each year in order to stay in the league.

Here, these five 18-year-old Haymarket residents talk about their love of the game:

Spencer Combs

Combs started playing hockey at the age of 9 with the Piedmont Predators Hockey Club, which makes its home at the Haymarket Iceplex. He also played travel hockey with the Ashburn Xtreme Hockey Club and, of course, Battlefield High School.

“Hockey fits my personality,” he said. “I’m a pretty social person, and I like the physicality of the sport.” Combs has played every position except for goalie.

His coaches throughout his hockey career, he said, have taught him tough love. “We know that no matter how much the coaches yell at us, at the end of the day they still care about us.”

Combs has signed a contract with the Potomac Patriots, whose home rink is the Prince William Ice Center in Woodbridge “The thing about hockey is that once you decide to play it, you have to go all in,” he said.

Jameson Flint

Flint also started playing hockey with the Piedmont Predators when he was 10. “I watched the Caps [Washington Capitals] growing up, so I wanted to try it; it then became my life,” he said. He also played for Battlefield High School all four years.

Although he started as a wing (a forward position whose primary zone is along the outer playing areas), Flint has played many other positions. “I love how fast it is – it’s high energy,” he said. His coaches were also a motivating factor. “They taught me how to build my skills and reminded me that everything is a team effort.”

He’ll be playing in Hershey, Pennsylvania for the Hershey Cubs. “I went for an evaluation with an NHL coach to see where my skills were, and I ended up doing really well in the tryouts and was offered a contract.” He’ll also be attending NOVA (Northern Virginia Community College) this fall.

Steve Balog III

At age 5, Balog started playing hockey with his best friend in his friend’s garage just for fun. He then asked his dad if he could play on a team, and that was when he joined the Piedmont Patriots.

“I like the bonds and the friendships that I’ve made

“I like the bonds and the friendships that I’ve made through hockey,” Balog, center, said. “It’s almost like a second family when you’re with your team.”

through hockey - it’s almost like a second family when you’re with your team,” he said.

His position is right wing, and he gives his coaches a lot of credit for where he is today. “They not only made me a better player, but a better person,” said Balog.

Like Combs, he’ll be playing with the Potomac Patriots. “When I played youth hockey at Potomac, one of the junior league coaches was watching me,” he said. “When I was 17, he offered me a contract.”

His advice to other young people who want to play hockey: “Play as long as you can because it will be one of the best experiences you’ll have in your life.”

Paul Allison

Allison started playing hockey at 6 years old. “I love being on the ice,” he said. “It’s so fast and you have to react quickly.” He plays right wing.

Allison will be playing in Peoria, Illinois with the

LIFE AFTER HOCKEY, or just more hockey?

Spencer Combs

Although he loves hockey, he wants to be a police officer one day.

Jameson Flint

He would love to continue to play and keep moving up all the way to the National Hockey League, maybe even playing for the Washington Capitals.

Steve Balog III

After hockey, his ultimate goal is to go to trade school and become an auto mechanic.

Paul Allison

He would like to move to Dallas (he loves that area) and play for the Dallas Stars.

Nathan Clark

His dream is to make hockey his career – as a player and then a coach.

Peoria Mustangs. “I was recruited by one of the scouts at a combine and signed to a contract.” Allison hopes to eventually get a scholarship to play in college, and one day play professionally.

He believes the key to success is to stay mentally focused and be prepared. “Accomplishment comes from preparation; there’s no substitute for that,” said Allision. “You have to be 100% into it in order to be good at it. You also have to be committed because it takes up a lot of time.”

In addition to hockey, Allison is an all-around athlete. He’s played football, basketball, and lacrosse, and was a swimmer as well.

Nathan Clark

At the age of 7 or 8, Clark was sitting in the basement with his brother who was playing a National Hockey League game on his Xbox, and he suddenly knew that he wanted to play too, but in real life. Soon after, he joined the Piedmont Predators.

“I love how competitive hockey is and being around the other players,” he said. “It’s the best sport around.”

At Battlefield High School, he played hockey his freshman year, but in his sophomore year was recruited to the Potomac Patriots.

He plays center, a forward position of a player whose primary zone of play is the middle of the ice and is considered primarily a defensive position, and hopes to make hockey a career - as a player and a coach. “My coaches helped me see the sport in so many different ways that I never even thought about,” said Clark. L

From left to right, hockey moms Koren Flint, Kim Balog, and Lilly Cark.

Back to School Lunches

BY KARLA JONES SEIDITA, HOME ECONOMIST

“The kids are back in school!” Never were more beautiful words spoken. Still, you’re gonna miss those little darlin’s. Send them back to school with nourishing lunches they’ll look forward to eating.

To help keep foods cold and safe to eat, tuck in a frozen, plastic bottle of water. It’ll thaw by lunch time and they’ll have hydrating water to drink. Let’s get into the kitchen!

Nut or Seed Butter & Jelly Sandwiches

(formerly known as Peanut Butter and Jelly)

Think brown bagged school lunch and the first thing that comes to mind is Peanut Butter and Jelly. It’s a classic. But it needs oomph. Butter the bread. Swap in any nut or seed butter then pile on cheese, bacon, and pickles. Wowie! When’s lunch? Makes

INGREDIENTS FOR EACH SANDWICH

2 slices soft white or whole wheat bread

2 Tablespoons butter (softened)

2 or 3 Tablespoons your choice of nut butter (almond, cashew, peanut) or seed butter (pumpkin, sesame (tahini) or sunflower)

2 Tablespoons jelly

Optional - 2 slices American cheese and/or a hand full of crispy bacon

Dill or sweet pickle slices

DIRECTIONS

Generously butter one side of each bread slice. Top one buttered slice with nut or seed butter. Top the other buttered slice with jelly. Add cheese and/or bacon as desired. Sandwich slices together. Pack pickles separately in a leak proof container (so the bread doesn’t get soggy) to be added at lunch time.

Take

VegetableAlongChili Dog

Vegetable chili? Served at room temperature in a hot dog bun? You betcha!

Pack the chili and the bun separately so the bun doesn’t get soggy. At lunch time, the chili gets spooned into the bun and topped with cheese. Yum!

Makes 4 to 6 dogs

Make ahead

Freeze chili in lunch size portions

INGREDIENTS

3 Tablespoon olive oil

1/8 teaspoon pepper

1 large onion (chopped – about 1 cup)

1 (1.25 oz.) package chili spice mix

1 (15.5 oz.) can dark red kidney beans (undrained)

1 (15.5 oz.) can corn (undrained) or 1 ½ cups fresh or frozen corn plus ¾ cup water or broth

1 (28 oz.) can petite diced tomatoes (undrained)

Salt to taste

Optional - 1 small green pepper (seeded and chopped – about 1/3 cup)

FOR SERVING

Hot dog buns

Shredded cheese (your fav)

DIRECTIONS

Put the oil, pepper, and onion in a large pot. Cook on low (uncovered and stirring occasionally) until the onion is soft - about 4 minutes. Add remaining ingredients. Simmer (uncovered) until the chili is reduced to a thickness you like – about 15 minutes.

Homemade Lunchables

Buying packaged Lunchables may be convenient but your homemade version will be fresher, more nutritious and a better value for your hard earned bucks. Kids LUV this!

Choose the foods your child likes in appropriate amounts Freezing not recommended

Cinnamon and Sweet Potato Hummus Sandwich Spread and Dip

Here’s a kid friendly hummus if there ever was one. For sandwiches, spread it on a burrito wrap or bread. Add your favorite cheese and/or some crispy bacon. For a dip, thin the hummus to your liking and serve with veggies, fruit and crackers or pita. Using light olive oil, BTW, is more kid friendly. It has no olive taste.

Makes about 2 ½ cups

Make ahead

Freeze hummus in lunch size portions

INGREDIENTS

1 cup mashed, cooked sweet potato (fresh or canned, rinsed & drained)

1 (14.5 oz.) can white beans (like cannellini - rinsed & drained)

2 Tablespoons light olive oil, tahini or any nut/seed butter

¼ teaspoon salt

1 Tablespoon maple or pancake syrup (to taste)

Optional - 1/4 teaspoon cinnamon (to taste)

Water to thin, if desired

DIRECTIONS

Blend in the food processor till smooth. Chill.

INGREDIENTS

Luncheon meats

String cheese or cheese cubes

Marinated tofu

Cherry tomatoes

Carrots, celery sticks, bell pepper strips

Deviled eggs

Tuna, ham or bean salad

Nut or seed butter

Salad dressing

Crackers

DIRECTIONS

Pack selections in a compartment container with a tight fitting lid. Portion dressing in a small container for dipping. Wrap crackers separately so they stay crisp.

Lunch Box Fried Chicken

What will kids eat when they’re on their own? Anything they want!

The trick is to make them want what you’ve packed. No one can resist fried chicken.

Makes about 8 thighs

Pan size not important but a 9 X 13 X 2 inch pan works well. Make ahead

Freeze cooked chicken in lunch size portions

INGREDIENTS

1 stick butter (melted)

2 ½ to 3 pounds bone in chicken thighs (about 8 thighs)

2 cups Italian flavored breadcrumbs (approximately)

DIRECTIONS

Preheat oven to 375 degrees. Coat pan with baking spray. Dip chicken in melted butter. Coat with breadcrumbs. Place in pan, skin side up. Bake (uncovered) 40 minutes. Baste with pan juices. Continue baking till done – 15 to 20 minutes more.

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! www.burnbootcamp.com/gainesville-va

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Oatmeal & Wheat Germ Cookies

Don’t spoil things by telling the kids these cookies are healthy. Just tell them they’re good and smile when they ask for another.

Makes 20-22 (4 inch) cookies

Pans – cookie sheets & baking parchment

Freeze baked cookies in lunch size portions

INGREDIENTS

1 ¼ cups all purpose flour

½ teaspoon cinnamon

½ teaspoon baking soda

½ cup wheat germ

2 ½ cups old fashioned oatmeal (uncooked)

2 cups raisins or dried cranberries or a combo

1 egg

1/3 cup vegetable oil

¼ cup honey

1 teaspoon vanilla

¾ cup sugar

10 Tablespoons butter (softened)

½ cup brown sugar

DIRECTIONS

1. Preheat oven to 350 degrees. Position oven rack so cookies will bake in center. Line cookie sheets with baking parchment.

2. In a medium bowl, mix flour, cinnamon, baking soda, wheat germ and oatmeal. Set aside.

3. Using a mixer (not a hand mixer) cream sugar, brown sugar and butter. Blend in egg, oil, honey and vanilla. Add flour mixture. Mix well. Stir in raisins (or cranberries).

4. Portion ¼ cup dough onto parchment lined cookie sheets – 6 per pan. Dampen hands with water. Roll each dough portion into a ball then gently flatten with your hand to 2 inches in diameter on the cookie sheet.

5. Bake 12 minutes for soft, chewy cookies/15 minutes for crisp cookies. Slide the whole sheet of parchment (with the cookies) onto a rack to cool. L

KARLA JONES SEIDITA

“Everyone has a story to tell, a lesson to teach, and wisdom to share.”

MELANIE KOULOURIS

How Data Centers Support STEM Excellence in Northern Virginia

data center professionals and deepening their understanding of careers in data center management. The job shadowing was part of George Mason’s Early Identification Program, which works with middle and high schoolers to help them identify careers that interest them.

Year after year, the demand for technical positions grows, but so does the difficulty of building awareness of opportunities in technology fields among younger generations. One solution is to create more opportunities for students from elementary to high school to learn about science, technology, engineering, and math (STEM). In Northern Virginia, the data center industry has been a leader in these efforts, sponsoring several different programs to introduce young people to STEM concepts and careers, develop their talents, and give them the opportunity to succeed.

Building awareness and interest in STEM outside the traditional classroom space has been a focus of data center operators like Amazon Web Services (AWS). Since 2019, AWS has operated its Think Big Spaces, labs created in partnership with local organizations and built at schools in Loudoun, Prince William, and Arlington Counties. These educational and training hubs, including the first of its kind at River Oaks Elementary School in Woodbridge, give students the

opportunities for hands-on experience with science, technology, engineering, coding, math, and more.

The Think Big Spaces serve over 6,000 students each year, opening access to additional STEM opportunities for elementary and high school students. The Think Big Space in Loudoun County also serves as a training hub for K-12 educators across Northern Virginia, offering courses in how to integrate computer science into teachers’ curriculum and spreading the positive impacts beyond the three flagship locations of the Think Big Spaces.

Of course, STEM education also helps students prepare for a future career. Data center operators have been involved in facilitating opportunities for students to discover a future in the industry. For example, this past July in Prince William County, Iron Mountain and George Mason University partnered to give a dozen rising high school seniors an opportunity to shadow data center facility personnel. The students spent a full day working alongside

In a similar vein, data center company QTS partners with Prince William County Public Schools to provide internship opportunities and promote career paths in the data center industry. QTS also sponsors the Prince William Chamber of Commerce Scholarship Program, a scholarship for graduating high school seniors who have demonstrated commitment to both academic excellence and community involvement.

The support for continued excellence in education doesn’t end with the school year. In neighboring Loudoun County, Google and Equinix funded a summer math program for students from communities underrepresented in STEM career fields. Most of the middle schoolers who participated in LCPS BEAM Summer Math Academy were able to move up to the advanced mathematics track when they returned to school in the fall, opening doors for future success in a STEM career.

These education programs are a prime example of how data centers and their teams partner with educators to benefit local communities. By encouraging students, especially those who may not have the opportunity to excel otherwise, to explore STEM fields, the data center industry is investing in the future of each participating student as well as the long-range success of the region.

Learn more at centerofyourdigitalworld.org

The Greatest Gift of All

Liver donation brings hope and friendship to two Gainesville women

BY JARED FORETEK

Stephanie Merritt was running out of options. The rare liver disease she was diagnosed with over 25 years ago was worsening at an alarming rate. Three bouts with different COVID variants and pneumonia had each left her more drained than the last.

“My liver said, ‘I’m done,’” said Merritt, a 45-year-old mother of two who lives in Gainesville.

She was sleeping 12 hours a day, sometimes more, she recalled, and turning “yellow as a minion” from jaundice caused by the disease, Primary Sclerosing Cholangitis (PSC).

Doctors don’t know what causes the disease, which inflames the bile ducts in the liver until they’re narrowed and blocked. Even worse, there’s no true cure, just ways of managing it.

Last fall, Merritt received the message from the doctor who’d been treating her for over a decade: Her liver was approaching failure, and she would need a transplant.

“I can’t manage it anymore,” he told her. “I can’t put a stent anywhere anymore. I don’t have any other treatments.”

A living donor for any organ transplant is a patient’s best bet, but not everyone can find someone who is a match after the exhaustive battery of tests done on potential donors. Blood tests, X-rays, CT scans, physicals and a tissue-matching analysis all have to come back correctly for doctors to feel confident the transplant will work and the patient’s body won’t reject the new organ.

Dozens of family members and friends were tested to see whether they were a match. Even classmates of Merritt’s oldest son – a student at Gainesville High School – went to try to be tested, only to find out they were too young (living donors must be at least 18 years old). More than 40 people were turned away at varying stages, each rejection a new letdown for Merritt and her family.

“It was stressful,” she recalled. “As a mom, the last thing you want is your kids worrying about you.”

‘I just couldn’t get it out of my head’

On Christmas Eve, Jennifer Perilla was very much in the spirit of the holiday. Weeks before, she had read a Facebook post from a woman she didn’t know but whose daughter was in desperate need of a new liver. It had been shared by a friend of a friend and had been bouncing

around Perilla’s head since she read it, even though she didn’t know the person who wrote it or the person who needed the transplant.

“You see things like that, versions of things like that, but you kind of read it and keep going,” said Perilla, principal at Tyler Elementary School in Gainesville. “But I just couldn’t get it out of my head.”

That post had a link to a preliminary MedStar Georgetown Hospital screening form. That night, Perilla filled it out and sent Merritt a message, unsure what etiquette dictates in such a situation. She asked Merritt if she’d want updates about the process or if she wanted more pri-

Stephanie Merritt, left, and Jennifer Perilla in the hospital following surgery. Provided.

Tyler Elementary School Principal Jennifer Perilla, left, and Stephanie Merritt show off the matching scars from their liver transplant. Provided.

vacy, not knowing how many people had already started the testing process.

“I was kind of thinking about false hope, and that by the time you have your family and friends asking the public for help, you’ve probably gone through your immediate family and your best friends and co-workers,” Perilla said. “So I did want to be respectful that those closest to her have probably been really devastated to learn that they couldn’t be her donor.”

To her surprise, Merritt responded enthusiastically, asking for as many updates as Perilla could share.

“I didn’t want to sound crazy,” Merritt told InsideNoVa. “I remember just feeling so grateful and so thankful. I told her, ‘I don’t want to overwhelm you.’”

They didn’t know it then, but Jennifer would turn out to be the perfect match.

‘She is essentially me’

Unlike in kidney donations, liver donations rely on the organ’s regenerative properties. To be a donor, a person’s liver must, in essence, be big and healthy enough to sustain two people for about three months while the pieces regenerate. Up to 60% of a donor’s liver is transplanted into the recipient, replacing the diseased liver. Then, both pieces hopefully regrow into full, healthy organs.

As the weeks went by and Perilla passed several rounds of testing, she and Merritt finally met at the Hilton Garden Inn bar in Haymarket for mocktails. The two hit it off, realizing they had more in common than just both being immersed in the transplant process.

“I just couldn’t get past the fact that she is essentially me, that she is my age, she has two kids, that this could have been any of us,” Perilla said. “Any of us could have been in the unfortunate position to have just been born with a rare disease, and you don’t get control over that. You don’t get a say over that, and all of a sudden you’re in a position where you’re asking for help.”

She remembers receiving the call on March 14 telling her that she had officially been named the donor. Perilla immediately called Merritt to share the news. By that time, the two had been sharing messages almost every day about the process, becoming fast friends.

There was still one final test, though: a crossmatch in which blood from the donor and recipient are mixed to make sure that the recipient’s cells won’t attack and kill the donor blood cells. It came back negative, meaning the two were compatible.

Even after months of getting to know Perilla, a part of Merritt still couldn’t fully wrap her head around why she would do so much for someone who had been a stranger. On the day of their surgeries in April, the two convinced hospital staff to let them see each other just before going into the operating room.

“I thought, ‘Oh my God, she showed up,’” Merritt remembers. “She’s a really strong, strong woman. She touched more people than just me.”

About eight hours later, the procedure was complete. ‘Anyone

can do it’

In sharing her story, Perilla doesn’t sugarcoat things. The process was arduous, surgery comes with risks for even the healthiest people and the recovery was long.

Jennifer Perilla in the hospital with her husband Ben following surgery. Provided.

“I just couldn’t get past the fact that she is essentially me, that she is my age, she has two kids, that this could have been any of us”

Stephanie Merritt in the hospital with her sons, Caden (left) and Colt. Provided.

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.

Luckily for her, it has gone relatively smoothly, but she still had to take an extended leave from Tyler Elementary.

But Perilla also says that there’s no part of her that regrets choosing to fill out that form on behalf of a total stranger last Christmas, or following up for the months of doctor’s visits and tests. Not only does she not regret it, she’s been encouraging anybody she can to see whether they might be eligible to donate.

“My biggest hope and goal with all this is to normalize helping other people,” Perilla said. “People are like, ‘Why would you do that for someone you don’t even know?’ … Or they’ll say, ‘You’re such a hero.’ And while that is so kind and I would never want to sound like I’m not grateful for their kindness, ‘hero’ makes it sound like only a few people can do it, instead of no, literally if you’re healthy enough and you match, anyone can do it.”

According to the United Network for Organ Sharing, 103,000 people currently need an organ transplant in the U.S. So far this year, 11,477 people have donated. People can register to be a potential organ, eye and tissue donor with Donate Life America at donatelife.net. The MedStar Health website also has information about becoming a liver or kidney donor locally.

“This is literally a life-and-death situation for another human being,” Perilla said. “They shouldn’t owe me anything or I shouldn’t have to somehow decide they deserve it.”

Merritt’s recovery has been a bit more difficult. After all, as she puts it, she went into an eight-hour transplant procedure in fairly poor health. But after several relatively minor complications and a few more hospital stays with infections, she says she’s making real progress and is returning to better health, hopeful about a long life with her new liver. She’s planning to return to her job as a real estate agent shortly.

For all intents and purposes, Perilla’s decision saved her life, and the two of them are now trying to convince as many people as possible to consider donation. Merritt says she knows just how fortunate she is. While she was waiting for her donor to materialize, she would scroll through PSC support groups online and read the stories of others.

“It’s heartbreaking,” Merritt said. “And there are so many people who don’t even know they can help.” L

Stephanie Merritt and her son, Colt, at MedStar Georgetown University Hospital. Provided.

Dennis Rustom, MD, FAAP

Diana Chalmeta, MD, FAAP • Joshua Jakum, MD, FAAP

Katherine Bovee, MD, FAAP • Debbie Hayes, FNP-C Candace Simpson, CPNPC-PC, IBCLC

day trip

A Day Trip Back in Time

The Exchange Hotel Civil War Medical Museum in Gordonsville brings the past to life

BY GLENDA C. BOOTH PHOTOS COURTESY OF HISTORIC GORDONSVILLE

The imposing three-story, wooden building with a grand veranda next to Gordonsville’s railroad tracks has had many lives: a tavern, a hotel, a hospital, a Freedmen’s Bureau, and a boarding house. Today it serves as The Exchange Hotel Civil War Medical Museum, operated by Historic Gordonsville, Inc. to honor its history and those who lived and worked there, where visitors are taken through every era of the building’s rich history.

Many Chapters

Fifty-two miles from Warrenton, Gordonsville’s promoters boast that this central Virginia town, listed on the National and Virginia Historic Registers, has been at the crossroads of history. It initially earned that moniker because in the 1800s, two railroad lines met and crossed in Gordonsville, one east-west and another north-south.

Here travelers could change trains so a site beside the tracks was a logical place for a tavern and hotel, and one

was built in the 1840s by Richard F. Omohundro. After it burned down in 1859, Omohundro built a 5,000-squarefoot luxury hotel which opened its doors in 1860. Named The Exchange Hotel because passengers exchanged trains there. Guests were charged $1 a night for a room, and the hotel became known for its hospitality.

During the Civil War, trains carried war supplies and wounded soldiers, and the Confederacy converted the hotel into the Gordonsville Receiving Hospital in 1862. Wounded and dying men were brought there from the battlefields by the trainloads. In all totaling about 70,000, they were both Union (who were considered prisoners of war) and Confederate and were cared for by male nurses called “stewards” and doctors, who were also called “surgeons,” who gave equal care. In other words, they did not take sides in the war.

The hospital had 120 beds inside and 1,200 outside.

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According to the organization’s website, “The once beautifully manicured lawn and gardens around the building were churned into a sea of mud and debris as tents and crude sheds sprang up to house the overflow of wounded. The fields behind the hotel became a garden of graves that would eventually claim a harvest of more than 700 soldiers.”

The building became a boarding house during the Great Depression. It was then abandoned until 1989 when Historic Gordonsville, Inc. opened the museum.

The Museum Today

Today, the War Room displays Civil War uniforms, bullets, canteens, guns, and other military gear as well as the field desk of the 13th Virginia Orange Artillery Battalion. Many Confederate Secret Service agents came through and posters explain how women like famous spy Belle Boyd became wily spies for the South, sewing messages into clothing and hiding secrets in their corsets and long hair mounted high.

The Medical Room is chock full of original medical equipment like a surgeon’s kit and a saw for amputations. One exhibit has recently-found human bones, likely from an amputation. The bullets of that era shattered bones when they penetrated. Doctors did many amputations to prevent soldiers from bleeding to death. The natural sponges they used were very unsanitary, germy, signs explain. A mirror under a surgical table reflects actual blood stains from that time.

The Hospital Nursing and Ward Room has five single, patient beds with gray, nondescript wool blankets. Hospital regulations posted on the wall prohibited “profane or obscene language,” “spiritous liquors,” and smoking and spitting on the floor. Everyone had to bathe before being admitted. Other rules: “Convalescents who are able must make up their own beds” every morning. “No Patient will occupy his bed without undressing.”

The Freedmen’s Bureau Room resembles a classroom complete with period desks and slates. This is where “Yankee schoolmarms'” taught at least 250 former slaves to read and write after the war. From 1865 to 1868, the Freedman’s Bureau operated the school and settled disputes between African American workers and employers. Posters describe some of the cases, like Sealy Banks, whose employer Mrs. Estes had not paid her “save victuals & clothes.” The Bureau directed Mrs. Estes to pay Banks $4 for one month’s work and to give her summer clothing. Another case involved three women who were “put out of ladies car at Gordonsville on account of color.” L

The Exchange Hotel Civil War Medical Museum

Historic Gordonsville, Inc., a 501(c)(3) non-profit organization

400 South Main Street, Gordonsville 540-832-2944

theexchangehotelmuseum.org

Gordonsville is the self-designated “Fried Chicken Capital of the World” and hosts a fried chicken festival the first Saturday of every October. The event, at the Volunteer Fire Company’s fairground, honors the African American women who from the 1850s to the 1930s sold fried chicken and other foods to train passengers through the trains’ windows. At the festival, fifthgeneration women use their ancestors’ original recipes. Festivities include a fried chicken and pie cookoff, art, crafts, and live music.

Civil War reenactors hold events at the Exchange Hotel Civil War Medical Museum several times a year.

Get the Hang of It, and You’re Hooked

Discover Heroic Axe in Vint Hill

BY HOUSTON PAULEY PHOTOS BY LUKE CHRISTOPHER

In my hands, I held a hatchet. It was surprisingly light, roughly two pounds. As advised by my coaches, Jeff and Rachel Moore, I lined my thumbs up with the handle of the axe and threw. My target, about 12 feet away, was a traditional bullseye digitally projected onto a wood panel. The axe itself was easy to throw, but I could already see the challenge was to get it to stick: the head clunked against the wood, and it dropped to the floor. I was hooked. I was determined to make it stick at least once.

Jeff and Rachel are the owners of Heroic Axe, a restaurant and axe throwing venue in Vint Hill. They tried axe throwing for the first time two years ago while on vacation with their family. When Rachel struck a bullseye on her first throw, she was ecstatic. Eager to look into opening their own axe throwing place, they started brainstorming.

The timing lined up: Rachel was at a transition point in her career in the senior care industry, and Jeff, who had served in the Navy for 13 years, managed a career school, a cleaning company, a DIY YouTube channel, and has acted in commercials, TV, and movies, was also at a flexible point.

Rachel described the new business venture as a leap of faith. The couple places a focus on fun and serving the community, inside and outside the store. Jeff said Rachel’s genuine attitude and care for her staff is what made her successful in senior care. As I spoke with them, I could sense they brought the same level of care into this new business as well.

A sport for everyone

The accessibility of the sport drew the Moores in. Jeff said, “It’s empowering, you know, once you start to kind of feel that confidence.” They mentioned how they’ve tended to notice women get the hang of axe throwing faster than men, as many male customers put too much focus on strength instead of technique when learning.

Jeff said, “None of us are lumberjacks. Sometimes people come in here who are athletic that struggle with this, and some people come in, you know, and just nail it.” They have even had women in their 70s who had a blast with the sport.

I was one of those people who definitely struggled to get the hang of it, but my fumbled attempts at getting the blade to stick did not detract from the thrill of throwing an axe.

The experience

The huge space with high ceilings has a little bit of an industrial but rustic atmosphere and contains eight axe-throwing lanes separated by sturdy wooden walls and wire-fenced windows. The dim lighting is similar to an arcade to help the projected targets stand out, which gives it a tiny bit of a night club vibe. It is a welcoming environment where people can bring family and friends. Behind the lanes there are tables, chairs, and sofas for those not participating in the lanes to sit and watch. The Moores recently added two 85-inch televisions perfect for watching sports events. In nice weather, there is even an

outside area so guests can bring their dogs.

As far as the target, Heroic Axe offers much more than just one bullseye. Choose ducks or zombies to aim for, or play tic-tac toe or an animated version of the board game Battleship. Another game in the spirit of Candy Crush and Bejewled is a very popular mode with patrons. Each projector is controlled by a keyboard and mouse, which is used to change the targets, game modes, and keep track of the player’s time as well.

Throwing with purpose

Although the idea of opening up an axe throwing venue was something the Moores were excited about, Jeff also wanted to give the business a purpose for the community, which is when the name Heroic Axe, a play on words, came to him. He said, “That’s not a testament to anything we do,” and that “what we decided as our mission that was important to us is to give back to those who defend our country and protect our community.”

They donate a portion of Heroic Axe’s profits to organizations that help veterans and first responders, and they continue to find ways to assist in charity work. In June, they began a campaign called “Kegs for a Cause,” where they donated a dollar for every draft they poured that month to Hero’s Bridge, a nonprofit that helps veterans.

Both Jeff and Rachel are passionate about helping others, which is not only visible in their charity work, but also in the hospitality they bring to their customers. Some of these customers include first responders and veterans, who have brought in old patches from their jobs and

Rachel and Jeff Moore experienced axe throwing 2 years ago while on vacation, and immediately started brainstorming about starting a similar venue in Fauquier County.

Jeff Moore, coowner of Heroic Axe, demonstrates throwing techniques.

A variety of targets are available to throw at, including the traditional bullseye, shown here. The targets are projected digitally onto the wooden wall.

Minimum age to participate in throwing is 10, but the family-friendly environment makes Heroic Axe a destination for all ages.

The Food

In house chefs prepare a variety of dishes from the in-house kitchen including shareable appetizers including wings, nachos, and jumbo pretzels served warm with beer cheese (a favorite). Paninis, flatbreads, and sweets round out the menu.

The Bar

offers local craft beer, wine, and non-alcoholic beverages

placed them on a reserved spot on a wall where Jeff has even included some of his own from his time in the Navy.

Rachel said much of this comes from a desire of veterans wanting to support fellow veterans. In the throwing lane next to me, an Air Force veteran, Steven Bui, came in for his first time and loved it, saying it was a good stress reliever.

After a few more of my failed throws using both hands, Jeff suggested I try using one hand, saying that some find it easier. I tried again, taking Jeff’s advice, and at last, the axe made a satisfying thud as it buried itself in the wood. From the way the challenge sucked me in and how great it felt to succeed, I understood what Bui meant about axe throwing being effective at relieving stress. I’m looking forward to going back to Heroic Axe again to see if I can get a bullseye. L

Heroic Axe

Vint Hill Farms

6781 Kennedy Road, Suite #6, Warrenton 540-422-AXES (2937)

Heroicaxe.com

Food So Good, It’s Scary

Discover Ghosted Concepts and Cookies & Cream

BY JENNIFER WALDERA

Fans of the hit show “The Bear” are undoubtedly familiar with the Italian beef sandwich that the fictional main character, award-winning Chef Carmy (full name: Carmen), is serving up at a Chicago-based eatery. As luck would have it, Haymarket has its own real-life award-winning Chef Carmen, who hails from southside Chicago and has been slinging up his own version of that iconic, mouthwatering sandwich in his virtual restaurant, Ghosted Concepts, for a couple of years -- well before Chef Carmy showed up on Hulu.

Chef Carmen Sabia’s extensive background in restaurant kitchens and management has spanned throughout a variety of well-known brands from Outback and Sonic to P.F. Chang’s (and others) before he briefly delved into the world of restaurant consultancy in late 2019. Then the pandemic hit -- consultancy was null and void, and Sabia had to change course. It was then that Ghosted Concepts came to life.

“I had seen the trend in takeout rising while I was still working for corporate chain restaurants and knew that if anything was going to thrive during the pandemic, it would be an all-takeout restaurant,” Sabia said.

BY

Sabia and his wife Stephanie, as well as their two teenage daughters, began serving up sandwiches (that reach beyond Italian beef to BBQ, chicken, fish, and vegetarian options, as well as a current fan-favorite Cuban) in the fall of 2020 at wineries and breweries throughout the area. When the cooler months hit, Sabia moved into a commercial kitchen. Business slowed as the temps dropped, but Sabia’s introduction of Nashville Hot Chicken ignited people’s interest. By early 2021, there was enough

From the top: Cookies & Cream’s popular ice cream flight. Middle: Ghosted Concepts’ Ultimate Fish Sandwich. Bottom: The Sabia family.

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Harness the power of HyperLocal

When readers turn to our pages, they see people they know and others they’d like to know – local heroes, amazing kids, neat neighbors, and rising stars. They see beloved businesses, favorite mail carriers, and long-standing members of the community. They see their family and friends. They see themselves. And when you advertise in Lifestyle, over 65,000* of them see you.

Serving Fauquier and Western Prince William Counties

To Advertise, Contact Jim Kelly Sales Director jim@whglifestyle.com | 434-987-3542 Cindy McBride Senior Account Executive cindy@whglifestyle.com | 540-229-6038

demand for Sabia’s sandwiches to warrant hiring new employees and seeking out a larger space. Then, they hit a greater stroke of luck.

The owners of Cookies & Cream had decided to sell their business -- Carmen and Stephanie were excited to take it on, and in July of 2022, they became the official owners of the sweet treat purveyor and had a new space for the chef to cook up his savory goods for takeout.

Since then, the couple has been working in tandem to continue to build both businesses, and each has their own joys along the way. Chef Carmen points to his ability to be creative in the kitchen, and to help newcomers learn what service truly means, as just a couple of the fulfilling parts of this journey, while Stephanie cites being rewarded by the customers she serves each day.

“I genuinely enjoy talking to each and every [customer] who walks through our doors. Especially the kids. We have several who are regulars (of course, along with their parents or grandparents), and it makes my day to see their faces light up when their ice cream comes out, and they tell me all about what they are learning in school and what they've been up to,” Stephanie said.

The community is important to the husband-andwife team, who have plenty of shout-outs to give for the support they’ve received as they worked to settle in. They have huge gratitude for Miguel from Zandras, who rented space to them in his commercial kitchen when Ghosted Concepts was first starting, and to Patty O’Brien, a loyal follower who influences through sharing their posts on social media.

In return, the Sabias are devoted to giving back to the Haymarket community. They spend a portion of their advertising dollars in programs produced by local schools for their sports and theater events, and they host spirit nights for fundraising for Haymarket and Gainesville schools, with a portion of the sales donated back to those schools.

Haymarket resident, and regular at the Sabia’s establishments, Kelsey Linderman sings Carmen and Stephanie’s praises on their work in the restaurants and the community.

“When Ghosted Concepts first opened, I immediately connected with Chef Carmen because I had grown up working in my family’s restaurant. I know how much time and energy is required to make a small business a success, and the Sabia family cares not only for their customers but also for the community as a whole. We are grateful for their amazing food and exceptional service,” she said.

Kelsey’s husband, Tom, is also a Ghosted Concepts devotee, praising the quality of their food.

“My family has enjoyed watching Ghosted Concepts grow over the years (starting with a pop-up tent along Rt. 55 in front of QBE to their current location alongside Cookies & Cream). Chef Carmen offers a great variety. I've tried almost everything on the menu, and it's all delicious!”

Outside of continuing to craft quality sandwiches, sides, and desserts (all Cookies & Cream creations are made in-house), the couple hopes to continue to grow their concepts. On a smaller scale, they’re looking at the possibility of opening more locations in Virginia, specifically in Manassas. The big dream is to become a national brand.

“Chef Carmen is always looking to expand and grow. If any of your readers are interested in helping with that, send them our way,” said Stephanie.

In the meantime, if you decide to pop into Cookies & Cream, or order from the takeout-only Ghosted Concepts for an Italian beef sandwich (or any of the other items that have scored them the honors of the awards of Best Overall Restaurant, Best Take Out in Prince William County, and Best BBQ, as well as ongoing awards for six years for Best Ice Cream for Cookies & Cream), there appears to be just one rule to follow that Stephanie puts best.

“Just don't ever call Chef Carmen "Carmy." Only his mom and aunts can get away with that.” L

Above, Ghosted Concepts’ Roast Beef Melt & Seasoned Fries. Below, its Buffalo Chicken Sandwich. Hungry yet?

Big news, Buc-ee's fans! A

Travel Center is coming to I8 1

Popular travel stop Buc-ee's is planning a second Virginia location off Interstate 81 in Rockingham County. Just last month, the county said the Texas-based company has requested a special-use permit for a location at the Exit 240 interchange near Mount Crawford.

Buc-ee's plans to construct a 74,000-square-foot store with 120 fueling stations and 24 EV charging stations. The projected opening is in 2025, the post said. Buc-ee's travel centers are popular across the south, offering huge, family-focused stores with freshly prepared foods including home-crafted barbeque, custom made sandwiches, fresh salads and fruits, baked goods, and sweets as well as gifts, housewares and clothing.Travel centers are open 24 hours, 365 days a year and the company claims to have the cleanest restrooms and friendliest staff in the nation. The Rockingham Buc-ee's will be the company's second location in Virginia. A travel center is slated to open in 2025 off Interstate 64 in New Kent. There are 45 Buc-ee's travel centers nationwide.

Who you gonna call when you find a cow stuck in a pool? No, not Ghostbusters

Who do you call when you find a cow stuck in a pool, or a camel named Newt laying on its side for days? This isn’t a job for animal control, nor the typical first responder. Instead, those in need call the Little Fork Technical Large Animal Rescue (TLAR), Virginia’s only all-volunteer unit that specializes in technical rescues of large animals. Due to this rare expertise, the team was invited to appear in a documentary called, “Odd Hours, No Pay, Cool Hat.” The film features several specialized rescue teams, taking viewers into the heart of the volunteer fire services across America. It’s currently available to stream on Amazon Prime, Apple TV, Google Play and Vimeo.

“We decided to be in this film to show the community what our life is like,” said Fire Chief Doug Monaco. “We don’t charge. We go out there because we know this is a need. We know that people already have vet bills to pay already. Donations actually pay for everything we have: the truck, trailer, equipment, and all our training.” The movie will be screened at 2:30 p.m. on Sept. 10 at the Culpeper Regal. For more information about the film, visit Little Fork’s Facebook page.

Perchfest is back!

Capital One Center's biannual festival, Perchfest, will be held Sept. 15-17 at The Perch at Capital One's headquarters complex in Tysons. Perchfest, held on the outdoor plaza on the 11th floor of the Capital One Center, will feature a mini golf competition, local music, craft beer from Starr Hill Biergarten, fitness classes and community vendors. The inaugural Perch Putt Open, a charity golf tournament, will kick off the weekend on Sept. 15 with emcee Tommy McFly.

Perchfest is open to the public and free to attend, with a recommended donation to Miriam’s Kitchen, which works to end chronic and veteran homelessness in the Washington area.

New to the event this year is a "Shop Made in VA" section that will showcase products from around the state on Saturday and fitness classes on both Saturday and Sunday. Perchfest will also offer children's activities during the day, with face painting and inflatable lawn games.

Advance registration is recommended. Tickets are free via registration through Eventbrite.

Friday, Sept. 15

3-7 p.m.: Perch Putt Open (mini golf tournament at Perch Putt).

3-7 p.m.: Tysons Community Vendors on the Great Lawn

4-6:30 p.m: Starting Early at Starr Hill Biergarten

7-10 p.m.: Run for Cover at Starr Hill

Saturday, Sept. 16

Noon-12:45 p.m.: Body Fit Training Sweat Sesh in Great Lawn (free fitness class)

Noon-2 p.m.: Free Flowing Music Experience at Starr Hill

Noon-7 p.m.: Shop Made in VA Experience and Tysons community vendors on the Great Lawn

2:30-4:30 p.m.: Texas Chainsaw Horns at Starr Hill

3-6 p.m.: Four Roses (Wren’s private label) barrel tasting release party. Separate registration required.

5-7:30 p.m.: Sidemen Band at Starr Hill

8-10:30 p.m.: Kleptoradio at Starr Hill

DJ/MC Afterparty with Captain/2nutz at Starr Hill

Sunday, Sept. 17:

10:30-11:15 a.m.: FitCoach Caroline HIIT Workout at Starr Hill

11 a.m.-5 p.m.: Tysons community vendors on the Great Lawn

Noon-2 p.m.: The Vandalays

2 p.m.: Pie-eating contests sponsored by Wegmans at Capital One Center

2:30- 5 p.m.: NovaKane at Starr Hill

When Maggie the horse, 18, who had previously been saved from a slaughter pen, fell into a creek, rescuers were there to help in December 2022.

When readers turn to our pages, they see people they know and others they’d like to know – local heroes, amazing kids, neat neighbors, and rising stars. They see beloved businesses, favorite mail carriers, and long-standing members of the community. They see their family and friends. They see themselves. And when you advertise in Lifestyle, over 65,000* of them see you.