Haymarket Lifestyle Magazine November 2019 by Warrenton Lifestyle Magazine

Haymarket N O V E M B E R

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family favorite

HOLIDAY TRADITIONS This Thanksgiving, make trying new wines a tradition Recipes for Decorating Day Mindfulness: The key to curbing holiday eating excess

Diabetes:

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November is Diabetes Awareness Month If you aren’t living with diabetes, there’s a good chance that someone you know is – 1 in 10 people in the U.S. have diabetes, and 1 in 4 of those are unaware they have it.* Diabetes is a chronic condition that can lead to serious complications like heart and kidney disease, vision loss or stroke. Risk factors for developing diabetes include prediabetes, obesity, age, family medical history and gestational diabetes. A simple blood sugar test can determine if you have diabetes.

Symptoms include:    

Frequent urination Being very thirsty and/or hungry Blurry vision Numb or tingling hands/feet

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FALL HOME MAINTENANCE CHECKLIST Taking good care of your home will help keep your family safe and comfortable. Plus, regular maintenance helps reduce future repair expenses and keeps your appliances and systems running efficiently. Here are the top 15 maintenance tasks you shouldn’t ignore this fall: • Inspect your roof, siding and foundation. • Seal gaps with caulk or weatherstripping.

• Replace batteries in smoke alarms and carbon monoxide detectors.

• Clean gutters and downspouts.

• Schedule a furnace checkup and replace filters.

• Fix driveway cracks and loose steps or railings.

• Have your chimney cleaned.

• If necessary, shut off exterior faucets; drain and store hoses.

• Flush sediment out of your water heater.

• Prune trees as necessary to prevent falling limbs.

• Deep clean your kitchen, especially your oven and stove hood.

• Clean and store mower, patio furniture and other summer items. • Hire a professional to conduct an energy audit.

• Vacuum blinds and curtains.

• Clean lint from dryer vent to improve efficiency and prevent a lint fire.

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PUBLISHER Dennis Brack dennis@piedmontpub.com

EDITOR Susan McCorkindale susan@piedmontpub.com

from the E D I T O R

ART DIRECTOR Kara Thorpe kara@piedmontpub.com

think I’m like a lot of people when it comes to Thanksgiving; happy that there’s no shopping and wrapping and running around to do, and grateful for the opportunity to see my family, all together around the table, eating, relaxing, and being thankful for each other and all we’ve been blessed with. I’m particularly looking forward to this Thanksgiving, as it will be the first time ever my mom’s seven grandchildren will be there to celebrate with her. All of them under one roof. I can only hope my sister-in-law stocks up on enough wine! A friend once told me that there are blessings and miracles around us every day, we just need to look for them. I believe that and I see them everywhere. One of them is 19-year-old Devin Hutchesen of Haymarket. Devin fought cancer for several years and in May was declared cancer-free. A talented artist whose works are on display at Novant Medical Center in Haymarket, you can read about him and his show in our Inside Nova News feature at the end of this issue. He and his family have much to be thankful for this Thanksgiving and I know I’ll be thinking of him that day. Speaking of blessings, and despite how frequently we tell our children to take their faces out of their phones, technology is also a blessing. Check out Stella Veraduccia’s heartwarming feature, “Staying Connected Across the Miles,” for a look at how innumerable advances in technology are helping military and non-military families alike visit with each other and celebrate the holidays “together” like never before. May your holiday be blessed and delicious, healthy and happy. And if any of you run into my new pen pal, Christine Huse, please let her know I received her letter and I’m on it. Happy Thanksgiving!

ADVERTISING Sales Director: Jim Kelly jim@piedmontpub.com, 434-987-3542 Senior Account Executive: Cindy McBride cindy@piedmontpub.com, 540-229-6038 Creative Services Director: Jay Ford jayford@piedmontpub.com

ACCOUNTING Business Director: Carina Richard-Wheat accounting@piedmontpub.com, 540-905-7791

SUBSCRIPTIONS email jan@rappnews.com or call 540-675-3338

EDITORIAL & ADVERTISING OFFICE Piedmont Lifestyle Magazines 11 Culpeper Street Warrenton, Virginia 20186 540-349-2951

ON THE WEB www.PiedmontLifestyle.com Facebook: @PiedmontLifestylePublications Email Newsletter: Sign up at www.PiedmontLifestyle.com The Haymarket Lifestyle Magazine is published monthly and distributed to over 11,500 selected addresses. While reasonable care is taken with all material submitted to The Haymarket 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. ©2019 Rappahannock Media LLC.

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SUSAN McCORKINDALE EDITOR

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contents

24 08

A New Hip Can Give New Life

Fall Lawn Care Steps to Take Now

BY SUSAN TULINO

Mindfulness:

Choosing Your Next Read

The key to curbing holiday eating excess

College is Not the Only Option:

BY RACHEL JOHNSON

HGBA Member Meet & Greet:

BY ALICIA AYVAS RICCARDELLA

Local High Schools Help Students Find Their Singular Route to Success

Happy Anchor Soapery

BY FRANNIE BARNES

BY LAURA SEARS

BY JANENE CULLEN

Decorating Day Recipes

Staying Connected Across the Miles BY STELLA VERADUCCIA

Going Gainesville Goes to Tony’s New York Pizza

Holiday Traditions

This Thanksgiving, Make Trying New Wines a Tradition

BY LESLEY SALMAN

BY FRANNIE BARNES

BY MARK LUNA

Comfort and Care Support of Fauquier County BY PAM KAMPHUIS

BEE Welcomed at the Farm Station Cafe BY HANNAH SAMLALL

Inside Nova News

The Lifestyle magazines are sister publications of Northern Virginia’s Leading News Source, INSIDENOVA.COM TWITTER.COM/INSIDENOVA FACEBOOK.COM/INSIDENOVA

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VISIT US today for the latest news, sports and features from Fauquier, Prince William, Arlington, Fairfax, Stafford and throughout the region.

Experience the Magic of the Holidays in Old Town Warrenton! Visit our Host Business Partners & Celebrate the Season

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A New Hip Can Give New Life BY SUSAN TULINO

ver the years, Melissa Young experienced quite a bit of trauma to her right hip. After being hit from behind while her foot was on the brake three times in an unlucky series of car accidents, followed by a bad fall, her right hip had been through enough trauma that it was limiting her mobility and affecting her quality of life. Melissa was hesitant to pursue a hip replacement, however. At 52, she was nervous that getting one so early would mean another procedure later in life. But when the pain became so bad that walking a few steps brought tears to her eyes, Melissa knew she needed the procedure. Doctors recommend hip replacements for a number of reasons. Repeated trauma, acute injury, arthritis or genetic conditions can all lead to severe hip pain that warrants replacement. The American Academy of Orthopaedic Surgeons (AAOS) estimates 300,000 total hip replacements are performed each year in the U.S.

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On January 21, 2019, Melissa underwent a total replacement of her right hip at Novant Health UVA Prince William Medical Center, done via posterior procedure by W. Bartley Hosick, MD, an orthopedic surgeon. There are many different surgical approaches used in hip arthroplasty, posterior being the most common, but a well-done surgery by any approach will be successful. “In a total hip replacement, the damaged bone and surrounding cartilage are removed, and prosthetics are inserted in their place to rebuild the ‘balland-socket joint’ that enables movement,” said Dr. Hosick. “Components typically include a metal implant inserted into the femur attached to a metal or ceramic ball that replicates the joint. A titanium socket is inserted into the pelvis with a

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plastic spacer to enable a smooth gliding surface.” Melissa spent the first six days sleeping in a reclining sitting position on her couch and took steps with the aid of a walker. She had two in-home physical therapy sessions and was pleasantly surprised by how quickly she regained mobility. When she had her first follow up with Dr. Hosick two weeks post-surgery, she was moving so quickly with her walker that she was instructed to swap it out for a cane. “During a follow-up appointment with my primary care physician, he looked at my X-rays and commented that my hip replacement procedure was ‘textbook perfect,’” said Melissa. “There was no fracture in the bone where the titanium rod was inserted – it was healing well.” Most hip replacement patients

“I wish I had done it sooner.”

}

resume light activity and normal daily living within 2-4 weeks of surgery. A graduated walking program and hip-specific exercises prescribed by the surgeon, helps make recovery quicker and more comfortable. However, trying to take shortcuts in order to reduce recovery time increases the risk of complications, including infections, blood clots and dislocation. “Typically, hip-replacement patients have been in pain and are eager to get their mobility back,” said Dr. Hosick. “The good news is, if they’re patient during the recovery process and trust their surgeon’s post-op instructions, they’re likely to enjoy years of renewed activity levels and pain-free movement.” A patient’s age, general health and activity level prior to surgery also plays a role in their recovery. Melissa was active and physically fit before her injuries, a fact that both motivated her to have the surgery and aided in her recovery. Six months after surgery, she was walking at a normal pace and says most people couldn’t tell she had a hip replacement. “I now have free range of motion in my multi-level condo,” said Melissa. “I can swim, bike and dance again. Every day is brighter because I can walk without pain.” Melissa’s only regret? “I wish I had done it sooner.” ❖

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Choosing Your Next Read BY RACHEL JOHNSON

hat book you just finished? Amazing! You couldn’t put it down! But you’ve read everything by that author? And you just can’t seem to find anything similar that grabs your interest? Here at the Prince William Public Library System, we have so many ways to help you choose your next book, e-book, or audiobook.

“If you don’t like to read, you haven’t found the right book.”

Come Visit Us!

Our librarians know their stuff. Even if they don’t get to read (at all!) during the work day, you can imagine how much they enjoy reading as a hobby. Not only that, but they like to talk about what they’re reading, what might interest you, and new books that will be available in the branches and through Libby, by OverDrive and hoopla digital. So, if you’re looking for some great suggestions, come on in for a quick chat.

Check out our Goodreads Reviews

Not only do our librarians like to read, but they also like to write about what they’re reading! Visit us at goodreads.com/pwpls to read one of our 450+ book reviews. What’s really cool about Goodreads is the Bookshelves that show the different genres our librarians have read – everything from audiobook to sci-fi fantasy to historical fiction can be found.

Every week, you’ll receive an email from Wowbrary highlighting the newest books, movies, and music that’s being added to the library’s collection. Visit wowbrary.com, and enter your zip code: Prince William Public Library System will show up as an option.

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Join a Book Club

Maybe you’re interested more in the genre of the book than the book itself. If so, then our book clubs may be the perfect way to choose your next book. We have more than 20 book clubs to cover a variety of genres, including the African American Book Group that meets the second Thursday of every month at Potomac Community Library, Once Upon a Crime at Montclair Community Library which meets the third Monday of every month, and our “Books on Tap” series where we host our book groups at local breweries. Even if you aren’t interested in joining a book club, we post the books that each book club is reading on the website. Click on “Community & News” on our homepage at pwcgov.org/library to choose “Book Club Resources.”

Pick up a Book List

We continually create new book lists that are available both online (under “Services” on our website) and in the branches. Last spring, as part of Greater Prince William Reads when astronaut Leland Melvin came

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–JK ROWLING

to speak at Chinn Park Regional Library, we developed an “Amazing Space” booklist that included Easies/Early Readers, Juvenile, Young Adult, and Adult books. Other book lists include “100 Books Before College” as part of the program designed to get teens to read 100 books before they graduate from high school, and Best Seller lists.

Get Social

Send us a tweet @ PrinceWmLibrary or send us a message on Facebook! Sometimes we even do fun posts to suggest your next read, like the time we made suggestions based on one word you sent to us. We’re always happy to recommend ideas or there are often other people on our social media pages that have their own recommendations to share. The next time you’re stumped on what to read, don’t forget all the ways that we’re here to help you choose that next book. ❖

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HGBA MEMBER MEET & GREET

Leonard (Leo) Hayes HAPPY ANCHOR SOAPERY

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When and why did you decide to start your own company? We started in 2012 because of Leo’s severe allergy issues and reactions/sensitivity to certain chemicals and additives. It’s exciting because seven years later, we’re in stores locally and across the country.

How does your business serve the local community? We are a part of and support several local farmers markets. We donate items to charities, nonprofits, churches, and schools. We also do a fun monthly event where we hide some of our products locally and give a picture hint on Facebook.

Please share one of the greatest moments you’ve experienced in your current profession. We love getting personal thank you’s through email and social media, and even “in person” hugs for clearing up skin problems people have had for years.

Tell us about your experience with the HGBA. How has it supported you in your business? We have been invited to many events after meeting and connecting with others at their social gatherings. They have provided us with great free advertising just for being a member.

What are the top three business tips and tricks can you offer other professionals? Always focus on your customers; they’re the ones keeping you in business. Have a business plan and revisit it annually. When challenges arise, change what you can, overcome and adapt what you can’t, and know when to reevaluate. But don’t give up!

Are you from this area? If not, what brought you here and what do you like about our town? Leo is from Alabama and I’m from Ohio. We were stationed here when Leo was in the Navy and when he retired, we never left. We love the access Haymarket has to many

other areas outside of the state, like New York, New Jersey, Maryland, etc. We enjoy all it has to offer while still being far enough away from the hustle and bustle of busy D.C. area. And of course, Wegman’s is only 5 minutes away! Silver Lake is one of our favorite places to visit and walk our dog and now that the farmer’s market has relocated to The Winery at La Grange, it’s a weekly destination for us.

What is your favorite season in this area, and why? For Leo it’s the spring. He loves all the

Happy Anchor Soapery Market Locations Thursdays, 3-7pm The Winery At La Grange Saturdays, 8:30am-1pm Middleburg Community Market Second Sunday of the Month 11am-4pm The Market at the Barn in Middleburg

new blooms and life. As for me, my favorite is fall. I love the changing colors and cooler temperatures.

What are some hobbies you enjoy? Leo’s into photography, fishing, and woodworking, and I enjoy sewing, creating social functions, and cooking. Together we are wine connoisseurs and love to travel. We’re real locavores, too, and shop small as much as possible.

Are you involved with any nonprofits? If so, which one(s) and why? Yes, but only

What is your favorite restaurant? Gateau. It’s in Warrenton, but it is one of our favorite regular places to visit.

What was your first job, or your most interesting job prior to your current profession? Leo loved being in the Navy and

What is your favorite local high school sports team? Battlefield High School, of course. All three of our kids graduated from there. Go Bobcats!

through product donations. We hope to explore working with the Gainesville-Haymarket Rotary, Comfort Cases, Boulder Crest Retreat for Military & Veteran Wellness, and others in the near future.

spent 11 years in pharmacy and nine years in preventative medicine before retiring. I taught dance dance at the age of 12, in a studio our family stills owns in Ohio.

The Haymarket Gainesville Business Association was established in 1990 and is the premier association supporting business and community involvement in the Haymarket-Gainesville area. They offer a forum for information sharing and contribute to community projects that positively impact businesses and residents. Want to learn more? Visit www.HGBA.biz

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Sal D’Agostino and Dan Ackman talk with Going Gainesville host Lesley Salman and co-host John Filippone about the history of Tony’s New York Pizza.

GOING GAINESVILLE GOES TO TONY’S NEW YORK PIZZA BY LESLEY SALMAN

n October, we learned that, any way you slice it, Piedmont Tire and Auto's customer service is what keeps them on top. Speaking of slices, we decided to hit up Tony's New York Pizza with our camera crew to discover exactly why Tony's has once again been voted Best Pizza in the Gainesville/Haymarket area. John Filippone, who you might recall from last month’s column and of course from Piedmont Tire and Auto, joined me as co-host. He was perfect for the job as he’s a long-time friend of the D’Agostino family and a huge Tony’s New York Pizza fan. So what is the key to the success of this neighborhood establishment? It's the “all in the family” atmosphere

which starts with the owners, one of whom is Dan Ackman, Tony's son-inlaw, who was kind enough to sit down and give us the inside scoop. Dan filled us in on this restaurant’s roots in all three locations - Haymarket, Bristow and Manassas. We also heard from Sal D'Agostino, Tony's brother, who shared the importance they place on using the freshest, finest ingredients in all of their recipes. Recipes which the owner, Tony, tweaks and updates constantly to stay on the pulse of what his customers want on the menu. We were excited to take this culinary adventure and we began by digging in to some homemade meatballs topped with fresh basil, parmigiano reggiano and covered with fresh tomato sauce, an admitted

favorite of John's. Next up, we sampled the Focaccia with a thick scratch-made crust, mozzarella, olive oil and garlic - delizioso! We also got to try my personal favorite, the Crab Fusilli, a spiral pasta topped with lump crab meat in a decadent rose sauce which never disappoints. Finally, we got to sink our teeth into one of Tony’s most popular subs - the steak and cheese. One bite of the restaurant’s top quality steak and we could see why it is such a hit! If you haven't tried Tony's Pizza, your must. From the appetizers to the subs, the pizza to the pasta, the food is delish and the place will have you feeling like family. To see our interview and these mouthwatering dishes, go to facebook. com/goinggainesvilleva, click on "Videos" then scroll down and click on the Tony's New York Pizza banner. Going Gainesville will be back next month to celebrate another of the Haymarket and Gainesville businesses you voted Best this year, so don’t miss this space or our video spotlights on all your local favorites on Facebook! ❖

FACEBOOK @GoingGainesvilleVA INSTAGRAM goinggainesville YOUTUBE Going Gainesville ONLINE www.GoingGainesville.com

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Fall Lawn Care Steps to Take Now

BY JANENE CULLEN

all is the absolute best time of year for aeration, overseeding, adding compost, and fertilizer if necessary. Lawn care at this time of year is crucial for the success of your lawn the following spring. Warm days and cool nights provide ideal conditions for grass seed germination for our region’s fescue, bluegrass, and ryegrass lawns. When the weather cools down, growth happens in the soil with the grass roots, instead of on top of the soil with the grass blades. Turf grass roots store food during the winter months. When spring rolls around, your lawn has the nutrients it needs to produce a lush green hue. There is usually no need to fertilize in the spring The first step in improving your lawn should always be a soil test. This very cost-effective diagnosis of your soil’s fertility and pH status is quite often the answer to the question of why your turf is failing. Soil test paperwork can be picked up at several major plant nurseries in the area. It

costs $10 to mail your sample to Virginia Tech (VT). Or you can contact the Prince William Master Gardener office and request a Master Gardener come to your home and collect the sample for you. This costs $40 with all of the funds going to VT. The soil test will tell you if your lawn needs more compost, fertilizer, or lime. Most of the soil in our area is very acid, and probably requires supplemental lime. Fall is the ideal time to make a lime application because it takes weeks to months for your lawn to fully realize the benefits of the treatment. You should only add fertilizer if the results of your soil test specifically state your turf needs fertilizer. Otherwise you are wasting your money and that fertilizer you put on your grass is just going to run off and end up in our local ponds/creeks and eventually the Chesapeake Bay, and the Chesapeake Bay is where most of our drinking water comes from. You should also think about aeration every few years. This helps with the natural compaction of our Virginia clay lawns. Overseeding is a great option after aeration. Some homeowners even spot overseed in specific locations every year. I think adding compost is the absolute best thing you can do for your lawn at any time. If you don’t have time to do anything else – add compost. It is like dessert for your lawn. It builds soil structure and provides slow release nutrients for your grass. Compost compost compost! Fall is also a great time to plant some Virginia native shrubs as it’s when we usually have dependable rainfall, cooler weather, and fewer disease problems. In addition, many shrubs are on sale at nurseries, which makes fall planting better for your wallet. Some favorite native Virginia recommendations that will look awesome next year include: Virginia Sweet Spire, Buttonbush, and Winterberry. Get outside, enjoy one of nature's most beautiful seasons, and take care of some lawn care now to ensure you have a beautiful lawn next spring. To get more information or answers to any gardening issues, please call or contact the Prince William Master Gardeners at 703-792-7747 or master_gardener@pwcgov. org. They offer gardening classes and lectures – usually free to the public. ❖

ABOUT THE AUTHOR: Janene Cullen has lived in Haymarket for 16 years. She works full time for the Aerospace Corporation as a Satellite Engineer. She has been a Virginia Cooperative Extension Master Gardener Volunteer since 2006 and volunteers with the Master Gardeners of Prince William serving Prince William County, Manassas City and Manassas Park residents.

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College is Not the Only Option: Local High Schools Help Students Find Their Singular Route to Success BY FRANNIE BARNES PHOTOS BY CHRISTINE CRADDOCK

he path to success is not always linear. Some people map out their careers at a young age, while others don’t know their trajectory until college or beyond. And what about those who don’t want to go the four-year college route? Fortunately, there are alternatives to getting a bachelor’s degree, such as opting for a two-year associate’s degree, applying for an apprenticeship or certificate in a specialized trade or an internship that leads to a career and, in some cases, a combination of these options. The Prince William County School system has created an inclusive curricula that offers students education for several different careers and our local high schools, Battlefield and Patriot, have talented staff and teachers who work with students to help them decide which path is best for them. “One of my passions,” said Alyssa Bridges, Battlefield High School’s college and career counselor, “is to connect students to opportunities outside of college. We see a deficit in the trade and IT industries. I have the unique position to collaborate with teachers in our school and industry professionals in our community to support students in their post high school career plans.” Through Battlefield’s Center for Applied Sciences, Interactive and Information Technology (CASIIT) program, students have the opportunity to take classes in IT. For many, it is a foundation to continue

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their education in a four-year college. But others can go directly into the field with the education they receive from Battlefield. “Virginia is one of the leading states in developing cyber jobs, it’s one of the state’s major initiatives. Our kids could easily jump into a cyber career,” said Battlefield Principal, Ryan Fererra. In addition to working with students, Ms. Bridges partners with companies like Lockheed Martin, High Purity Systems, Micron, and the Prince William Service Authority, to connect students with apprenticeships and internships that give them real world, on-the-job experience. “We have the opportunity to bridge the gap and bring job possibilities to our students. By doing this, we help demystify what it’s like

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Patriot High School out in the workforce,” building trades she adds. teacher Charles Principal Ferrera Midkiff works with explained how they a student learning are reframing the masonry. conversation that education is one of the many tools needed to be successful in the work world; because that world looks different for each student based on their interests and skills. By partnering with local companies, industry professionals and educators, the school is connecting the purpose of education with the needs of the workforce. Students learn about important topics such as earning potential, credentials, understanding benefits, and more. It is important to help students understand that there are opportunities for growth within

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LEFT: Through Patriot High School’s Building Trades program, students are taught all aspects of the construction industry, from surveying and inspections, to carpentry, electrical, masonry and plumbing. BELOW: Battlefield High School College and Career counselor, Alyssa Bridges, and Principal Ryan Ferrera.

“When it comes to college, we want to help students understand what it is they want to do, instead of just where they want to go.” every career – merely landing the job is not the end goal. Mr. Ferrera added, “And even if students decide to go the four-year college route, we have so many students who are now graduating with skills that not only help them get them into college, but skills that are also employable, which will help them get careers they want and jump right in.” Through Patriot High School’s Building Trades program, students are taught all aspects of the construction industry, from surveying and inspections, to carpentry, electrical, masonry and plumbing. Students are given the opportunity to take hands-on courses such as construction technology, where they can design, build and market a product. As they progress in the program, they have the opportunity to go to job sites and participate in work such as framing basements and hanging drywall. “This in-depth education provides workplace readiness not only with hands-on trade work, but also important aspects such as interviews, writing a resume, and how to act on the job,” said Charles Midkiff, CTE building trades teacher. In the eight years Patriot has been open, approximately 15 students have gone into a career in the field. And the building trades program is well-

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known and respected within the community. Mr. Midkiff receives numerous emails each week from local companies looking for interested students. Only 20 students are accepted to each section of the program, and the majority of the students who take Building Trades do go on to a four-year college. With complementary courses on marketing and business, many have the end-goal of owning their own construction company. If being in the kitchen piques your student’s interest, Patriot offers a Culinary Arts program available to juniors and seniors. The two-year program has been recognized by the Culinary Institute of Arts and is routinely visited by recruiters from Johnson and Wales, who have offered students scholarships and placement in their culinary schools. Chef Emily Stevenson has been running the program since 2011 and teaches classes in food safety and sanitation, knife skills, sauce making, regional and international foods, menu and event planning and is on the cutting edge of ServSafe certification education, teaching students about food safety and allergens in

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Patriot’s state-of-the-art commercial kitchen. “I feel blessed to have this opportunity to teach my students these usable life skills,” she said. And she prepares them well – much of the curriculum covers material from the first year of culinary school. Chef Stevenson’s creativity has helped her students thrive. Her students compete at the national level and have annually won awards for their creativity and expertise. And while not all students go on to pursue careers as professional chefs, the skills learned in the program are skills for life. “I tell my kids, ‘no matter where you go or what you do, you have to eat! Why not come here and learn to do it the right way, on a budget, how to do it and how to be healthy.’” As if learning culinary skills isn't enough, they also use these skills to give back. Every year on September 11, the students cook and serve first responders and they regularly prepare food for Patriot teachers in “Café Synergy” on the school campus. Principal Michael Bishop, Ed.D., is proud of Patriot’s CTE programs. “One of the goals of our school is to make sure our kids are ready for the 21st century, which is in line with our Superintendent’s mission,” Dr. Bishop said. “People think every kid needs to go to college, but you can go to a school like ours, and learn the skills to be successful in any career.” Both Battlefield and Patriot offer college and job fairs to show students the many opportunities ahead of them. And both schools have many students who, with the help of counselors and teachers, successfully combine the two – taking their trade educations with them to further their education at college. “When it comes to college, we want to help students understand what it is they want to do, instead of just where they want to go,” Ms. Bridges added. In the short time that these schools have opened their doors in our community, it’s clear that they understand the rapidly changing workforce as well as the generation of students they’re teaching. “This is a generation of problem solvers,” said Principal Ferrera. And the administrators and staff at Battlefield and Patriot have risen to the challenge of providing students many options and a solid foundation to create their own individual path to success, whatever it might look like. ❖

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HOLIDAY traditions Merriam Webster defines tradition as “An inherited, established, or customary pattern of thought, action or behavior.” And if you ask any of your friends what their holiday traditions are, you’ll might find some you share, and some that are completely different.

BY FRANNIE BARNES

Via Facebook, we asked the Lifestyle community “What are your family’s favorite holiday traditions?” and were overwhelmed by the number of responses. Thank you to the many who replied. We hope that by sharing these special customs here, you’ll be inspired to keep your own traditions alive and maybe even create some new ones!

HERITAGEINSPIRED TRADITIONS

“Our kids make PJ’s for each other as their Christmas gift. We buy fun pants and decorate t-shirts with fun paint and alternate the receiver each year.”

“In our home, our traditions are centered around family and food. My parents typically drive in from Ohio, my sister and her family come over, and we all enjoy a big traditional dinner. We enjoy challah bread, which we make from scratch, brisket, and matzah ball soup among many other delicious items. During Rosh Hashanah, we enjoy eating apples dipped in honey, which is a symbol of a wish for a sweet new year. Hanukkah is not one of our high holidays, but the Festival of Lights and the tradition of giving gifts for each of the holiday’s eight nights and lighting the menorah, is important to us.”

— STEPHANIE LEX, GAINESVILLE

— MELISSA SCHMELZER, BRISTOW

PAJAMA GAME

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A TRADITION TODAY FOR TOMORROW

“Each year we go to Merrifield Garden Center to pick out our tree. While we’re there, each family member chooses an ornament so that when our son, Jack, who’s 12 and our daughter, Ainsley, who’s 10, are old enough, they’ll have their own special ornament collection to bring to their own home.” — A N N E A L B R I G H T, C E N T R E V I L L E

BLENDED FAMILIES = CREATIVE TRADITIONS

“We move the entire Christmas celebration, Christmas Eve, Christmas morning, Santa Claus, Christmas dinner, the whole thing, a few days forward or back around the boys' mom's family's celebrations on the 24th and the 25th. That way the boys don't miss all the celebrations and traditions with their cousins on that side, and we get the full experience also. We leave cookies for Santa, read The Night Before Christmas, all of it. We’ve been very fortunate that Santa cooperated and made a special trip for them! Now that our kids are grown, they always ask ‘What day Christmas is this year?’ I bet that's not a question that's logical in any other families!” — LEAH SMITH, ORLEAN

SWEETS FOR YOUR SWEETS

LIGHT IT UP

“One of our favorite holiday traditions is to make our ‘special hot chocolate’ which has whipped cream and a candy cane stir stick. Then we all put on our PJs, hop in the car, and go around looking at Christmas lights.” — N I C O L E P E T T Y, W O O D B R I D G E

FLOUR FIGHT

“In our house, it’s all about the annual flour fight. It’s our favorite family tradition. We start out really, truly making cookies but before you know it, one child tosses flour at the other and the games have begun! As the mom, you might think I’d stay out of it. But oh no, I’m right in the mix.”

PAYING IT FORWARD

“Baking holiday cookies, especially my dad’s favorites, and peppermint bark with my girls. It’s a tradition we had with my mom growing up.” — NICOLE BERGER, GAINESVILLE

As the mom, you might think I’d stay out of it. But oh no, I’m right in the mix.

— S A N D R A PA C K W O O D, WARRENTON

DIG FOR THE PIG

“We have a Danish tradition of finding the almond in the rice pudding at Christmas Eve dinner. Whoever finds it, gets the marzipan pig which is supposed to bring good luck for the New Year.” — JESSICA BUHL, GAINESVILLE

COFFEE TALK

“My mom, sister, brother and I all make a coffee cake Christmas morning. My mom got the recipe from a friend who brought it over after my brother was born 43 years ago – she froze it and served it on Christmas Day. I can’t imagine a Christmas morning without it. Even when we travel for the holiday, I make one there.” — KRISTINA RALL, GAINESVILLE

DRINK AND DECORATE

“My husband and I make a big pot of Gluhwein, a warm mulled wine served in German Christmas markets, on the last night of November. We put the kids to bed, finally switch over to Christmas music, and spend the evening decorating the entire house for Christmas. We have fun pulling out decorations and ornaments and remembering past holiday stories together. And the good thing about the Gluhwein is that it has an extra kick of rum and it makes the whole house smell like fall/winter spices as it simmers on the stove.” — KRISTEN FISHER, GAINESVILLE

“Our family loves to look at Christmas lights in various neighborhoods. We add a little flavor and compete for who can find the most mangers by yelling ‘Manger alert!’’

GOOD THINGS COME IN SMALL BOXES

— JILL MOSER, H AY M A R K E T

“On Christmas Eve morning, our daughter wakes up to her ‘Christmas Eve’ box filled with little surprises and hints of things we’re going to do that evening. Things like a special movie, hot chocolate, and her special Christmas mug.” — C A R R I E R E U N A R T, WARRENTON

24-HOURS OF FOOD, FAMILY AND FUN

“Our Christmas starts on Christmas Eve when our family gathers for heavy appetizers, the Dutch Banquet letter – which is a giant almond cookie – and attends the church service. We have our gift exchange. Youngest to oldest and one by one so all can see... it takes forever these days! In the morning, the kids check out their stockings to see what Santa left for them, and then we go through the gifts. All of this is followed up by more food, Christmas movies, and family time.” — MELONIE DEARBORN, GAINESVILLE

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LOVE IS IN THE CARDS

“Our family makes homemade cards to go with our gifts, which have a $25 limit. We usually end up crying at someone’s card because they’re so sweet. It’s really a way for each of us to remind the other how special they are. We have 10 years’ worth of cards now!” — LORI GEORGE, H AY M A R K E T

THE SOUNDS OF MUSIC “We go to the National Choral Arts Society holiday sing along at the Kennedy Center, eat at Old Ebbitt Grill and see the National Tree. The singalong is really for young kids but it’s a tradition we’ve kept!” — M O L LY H AY E S , H AY M A R K E T

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Decorating Day R E C I P E S BY LAURA SEARS

othing kicks off the holidays like the day you decorate or go get your tree, and nothing makes that special day easier than meals you can make in advance and warm up with when you’re done. Start the slow cooker beef stroganoff and mulled wine in the morning, and make the sugar cookies the day before, and you’re all set for a relaxing dinner after the decorating is done!

local expert THE EXPERT:

Laura Sears

HER EXPERTISE:

Easy, familyfriendly meals

Haymarket resident Laura Sears has been blogging at LB’s Good Spoon since 2008. There she dishes up her love of food, family, and more. Pay her a visit at blog. lbsgoodspoon.com

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Slow Cooker Beef Stroganoff SERVES 4-6 PEOPLE

INGREDIENTS: 1

3 pound chuck roast, trimmed of fat and cut into 1 inch cubes 1 pound baby bella mushrooms, sliced 1 medium onion, sliced 2 teaspoons kosher salt ½ cup sour cream 2 tablespoons dijon mustard 2 tablespoons Cornstarch or 4 teaspoons arrowroot powder for gluten free - Dill 1 package, wide egg noodles DIRECTIONS: 1. In a slow cooker, place your sliced onion and then top with the cubed chuck roast. Springle the beef with salt and add the sliced mushrooms. Cook on low for 8 hours. 2. Once the time is almost up bring a large pot of water to a boil and cook your noodles according to the package directions. 3. While the water is heating mix the cornstarch or arrowroot powder with 1 cup of the liquid in the slow cooker. Try and just get the liquid without the mushrooms! Place this mixture in a small saucepan and allow it to thicken for 2-3 minutes, whisking constantly. Once it has thickened place it in the slow cooker and turn the heat off. 4. To the meat add the sour cream and mustard. Taste for seasoning and serve it over the noodles.

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Mulled Wine This is simple to put together and really lovely at a dinner party with friends. The recipe below is what you’d use per 1 bottle of wine. It can easily be doubled for a crowd. Make it early in the day to really let the flavors meld. INGREDIENTS: 1

bottle red wine cup orange juice ¼ cup white sugar 3 cinnamon sticks 1 orange - Whole cloves ½ teaspoon nutmeg ¼ teaspoon allspice - Extra kick- ½ cup brandy, port, or sherry

Sugar Cookies

DIRECTIONS: 1. In a large saucepan miix the wine, orange juice, nutmeg, allspice, cinnamon and sugar 2. Slice the orange into 6 slices; stick 2-4 whole cloves in each slice. Add them to the wine. 3. Warm it up on medium low heat for 10-15 minutes, stirring every now and then so that the sugar can dissolve. Don’t let it boil. 4. Turn off heat, cover, and let sit for 30-45 minutes 5. Before serving, warm it up again, and add the port, sherry, or brandy and mix it in.

{ NOVEMBER 2019 |

I love how simply the ingredients in this recipe come together and that while you can, you don’t have to chill the dough before rolling it out. Of course, when you do roll it out, don’t be shy about the flour on your counter. Sprinkle a little and use more until the dough doesn’t stick. It won’t affect the deliciousness of the cookies. INGREDIENTS: 3 ½ ½ ¼ 1 1 2 1

cups all purpose flour teaspoon baking powder teaspoon baking soda teaspoon kosher salt cup unsalted butter cup sugar eggs teaspoon vanilla

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DIRECTIONS: 1. Preheat your oven to 350 and prepare your cookie sheets with a silpat liner. 2. Sift together flour, baking powder, baking soda, and salt. 3. In a stand mixer cream together the butter and sugar and then add eggs one at a time. Scrape down the bowl and beat well after each addition. Mix in the vanilla. 4. Gradually stir dry ingredients into the butter mixture. 5. Divide the dough in half and roll it out onto a floured surface to 1/4" thickness. Using your favorite cookie cutters, cut out shapes and place the cookies about 2” apart on a silpat lined cookie sheet. If you don’t have silpat, you can lightly spray your cookie sheet.

6. Bake at 350 for 10-12 min, or until just golden. 7. After about 2 minutes, remove the cookies and allow them to cool on a wire rack. FROSTING INGREDIENTS: 2 2

cups confectioner's sugar tablespoons softened butter 2-3 tablespoons milk ½ teaspoon vanilla - Dash of salt DIRECTIONS: Mix all of the frosting ingredients together adding more milk if needed to get to a good spreadable consistency. Add the milk in 1 tablespoon increments until you get to what works best. Add coloring to portions you wish and frost the cooled cookies. ❖

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Mindfullness: The key to curbing holiday eating excess

local expert Alicia Ayvas MSSW, LCSW, CEDS-S HER EXPERTISE:

Ayvas is the Executive Director at Clarity Counseling, LLC in Gainesville and offers evidenced-based treatment to individuals and families impacted by an eating disorder. She is committed to helping clients understand and fully overcome their eating disorders so they can achieve peace within their mind, body, and spirit.

In all of the years I have been working in the field of food, body, and mental health, it has become more and more evident (with the support of sound research) that balance and moderation is key. Keeping in mind that the holidays tend to invite excess, it is a great opportunity to practice balance and moderation throughout the most wonderful time of the year. The drastic change from fall-fun to holiday-frenzy can trigger a fight, flight, or freeze response in the human brain because the busyness of the season increases our anxiety. This fight, flight, or freeze response is natural for all of us when stress and anxiety is heightened. But, if we use moderation as a tool, we could make this holiday season the best yet. Moderation is not something that comes without effort, so the following are a few things to try prior to carving that Thanksgiving turkey.

Have a practice run with the foods you wait all year to eat

THE EXPERT:

Certified Eating Disorder Specialist and DBT Specialized Psychotherapist

Strive for balance and moderation

BY ALICIA AYVAS RICCARDELLA

t is that time of year again when family and friends get together to celebrate the holidays, starting with Halloween and continuing through Valentine’s Day. The popular holiday tune, “It’s The Most Wonderful Time Of The Year,” is a hope for many but not always a reality. Getting together with family or friends who you see a handful of times throughout the year may invite peace and joy while also triggering the opposite, such as stress and conflict. That said, coping with stressors may lead to behaviors that are unsustainable. The holiday season is notoriously known as a time when some choose to have a few extra drinks, snack more than usual, or fuel the body with foods that are typically labeled as “bad” or “unhealthy” in a mindless or emotional state. How can you best prepare yourself for the holidays to avoid falling into a pattern of behaviors that are hurtful to your long term health?

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Keeping in mind that the holidays tend to invite excess, it is a great opportunity to practice balance and moderation.

For those of you who look forward to turkey day all year and fall into the trap of eating double if not triple your usual portion, have you ever thought of eating that meal more than once a year? Prepare a Thanksgiving meal now. By having a practice run with the foods you wait all year to eat, you will be less inclined to over eat. Doing life from a perspective of abundance versus deprivation (“I can eat this food in moderation whenever I want” versus “I can only allow myself to have this much”) is a much more sustainable perspective, and one that encourages us to be more intuitive with our eating and lowers our risk of mindless and binge eating.

Dress for body awareness Another tip to keep you mindful around the dinner table is to wear clothing that keeps you aware of your body (in a good way, of course). Wearing stretchy clothing is comfortable, however it is harder to know when you are feeling full since the clothing easily expands. Wear jeans or something that is fitted to your body to help stay present with hunger and fullness cues. Finding balance within your decisionmaking is a powerful tool. When choices make sense and feel good emotionally, we are typically living our best life. I hope that as the holidays approach you keep mindful of the importance of balance. This applies to your relationship with food, body and all the wonderful holiday events that are to come. ❖

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Staying Connected Across the Miles BY STELLA VERADUCCIA

he holiday season is a joyous time, but it can also be a challenging time for families with loved ones far away. Staff Sergeant Oscar Martinez of the Marine Corps Career Center in Warrenton, recalls the challenges that he and wife Mariana faced when he was deployed to Afghanistan seven years ago during their first year of marriage. Their separation began before the holidays, as he was away for work-ups to prepare for his mission as commander of a combat platoon of sixty-five Marines. It was his first deployment and her first year as a military spouse, uncharted territory for both of them. They kept in touch as often as they could through phone and video calls, emails, and even old-fashioned snail-mail letters, which arrived sporadically throughout his deployment. Other types of “family connections” also helped to see them through it, too. The Marine Corps Family Readiness Officer connected Mariana with other families who had members on deployment, and there she found a sisterhood of support. Especially helpful was the practice of pairing younger or newer spouses with older or more experienced ones to serve as

COUNTERCLOCKWISE FROM TOP, LEFT: Staff Sergeant Oscar Martinez at his desk in the Marine Corps Career Center in Warrenton. Sisters Emma and Emilie Dyrhom together for Christmas in Denmark. Emilie, in Denmark, helping Emma, in Warrenton, do her Homecoming make-up via video-chat. The Dyrholm family Skypes with exchange students in Spain on New Year’s Eve. Peter, Jackie, and Emma Dyrholm in Denmark. Staff Sergeant Oscar Martinez, U.S.M.C.

mentors. They formed Facebook groups and joined together to pack and ship care packages to their Marines. Mariana also tapped into her own family; she joined the PTA and spent time as a classroom volunteer for her young niece and nephew. Her favorite activity was to engage the kids in drawing pictures, writing letters and making cookies to send to her husband’s platoon. SSgt. Martinez says, “It was like Christmas every day” whenever these packages arrived, even if they couldn’t read the scribbled “letters” from their four-year-old pen-pals. For his part, SSgt. Martinez says his fellow Marines became his secondary family. They banded together to make sure that everyone was doing well, “reminding each other of our mission, our country and our own families.” He also credits the chaplain attached to the unit as a great support; skilled in leading nondenominational conversations, often about books, the chaplain served as a source of mentorship and companionship. One series of talks focused on the book by Gary Chapman called The 5 Love Languages; this inspired SSgt. Martinez to start a longdistance private book club just for his wife and himself, and they read and connected over the Harry Potter books together while he was away. He sums it all up by saying, “Everyone is quick to thank Marines for their service, but in many ways the military spouse is the more resilient one. The spouse is the hardest job in the Marine Corps.” Military spouses often play another important role in keeping families connected, serving as formal liaisons between command leadership and the families within that command. In the Navy, for example, the “Ombudsman” is a volunteer position for a spouse who has been screened, trained, and appointed by the commanding officer to serve as a family resource for official information and access to support services. Navy Ombudsman Lisa Pecci, wife of Lieutenant Commander Nick Pecci currently stationed in Norfolk, recalls often making the first calls to tell sailors at sea that their babies were born. She also describes how military spouses and families come together to pack and ship holiday packages to their loved ones and prepare full Thanksgiving and Christmas dinners to celebrate all together. “It has become our tradition,” she says. “This may not be the family we were given, but it’s the family we created, and the connections last long after the deployments end.” Modern technology makes it easier to stay connected, but that wasn’t always

the case. K.C. Bacher, a retired Air Force lieutenant colonel from Haymarket, recalls being stationed in remote parts of Guam, where earthquakes were frequent, mail delivery was slow, and telephone service was spotty. But they did have MARS, the Military Auxiliary Radio Service, a network of amateur ham radio operators who help service members keep in touch with family

“The holiday season is a joyous time, even more so when staying connected with loved ones across the miles.” back home. “You’d put in a request for a call,” says K.C., “and they would schedule it within a week or so. Then one ham operator would connect with another, who would connect with another, till they got to the one with your family member lined up at the other end.” Every transmission had to end with the word “Over” according to ham protocol, and K.C. laughs when he remembers saying “I love you. Over” to his wife Susie back in Hawaii. There are several other key ways that military families stay connected when separated by deployment or other assignments: · While the program names may differ slightly, all the service branches have something like a Family Readiness Group or FRG, to keep families informed and supported during their members’ time with a unit, especially during deployment. FRGs organize welcome programs for newly arriving families, social activities, back-toschool supports, and holiday celebrations. · United Through Reading, which serves all branches of the U.S. armed forces, allows service members to video-record themselves reading children’s books aloud and share the recordings with their families. Not only does this help relieve some of the stress of separation and keep families connected but, like all good bedtime stories, it also helps inspire a love of reading. · More than 200 USO Centers around the world provide service members with comfortable places to relax and connect while off-duty or traveling, with free Internet

connections and phone services. For service members in combat zones, Operation Phone Home is the USO’s private telephone network, allowing free phone calls and access to computers with free high-speed Internet. The challenges of staying connected across the miles are not confined to military families; consider the Dyrholm family of Warrenton … and Aalborg, Denmark. Jackie and Peter Dyrholm met in Aalborg when she was working there for a year; when her work visa expired, they both returned to Warrenton and were married here in 2004. At that time, Peter’s young daughter Emilie Oleson remained in Aalborg with her mother, but the Dyrholms were committed to maintaining a strong relationship with Emilie; they’ve traveled to Denmark frequently and also brought her here to visit, especially after their daughter Emma was born. As the two girls grew older, the whole family grew closer, helped by ever-evolving technology; they now connect daily through FaceTime, Instagram and other platforms. Fifteen-year-old Emma, a sophomore at Fauquier High School, loves getting “big sister advice” from Emilie, who enjoys joining in on family events from 4,000 miles away. Last year, for example, she helped Emma do her Homecoming make-up via video-chat. The Dyrholms also use technology to stay connected with the foreign-exchange students they have hosted in their home over the years. One holiday tradition they enjoy is to Skype with their Spanish students on New Year’s Eve to join in their custom of eating twelve grapes at midnight. Through Facebook, the Dyrholms also keep in touch with Peter’s parents in Denmark, Lea and Per Strandridder, to share messages, pictures and videos of family events. But they don’t rely solely on technology to stay connected; they also know the importance of being together. Emma will spend this summer with her grandparents and sister in Denmark, and Peter and Jackie will join them for their vacation. A family tradition is to spend the holidays in Denmark every other year; in the Danish custom, they spend Christmas Eve decorating the tree at the Strandridders’ home then walking around the tree and singing carols before having a traditional Christmas dinner and opening gifts. Being together strengthens the bonds that sustain them when apart. The holiday season is a joyous time, even more so when staying connected with loved ones across the miles. ❖

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THIS THANKSGIVING, MAKE TRYING NEW WINES A TRADITION

local expert THE EXPERT:

Mark Luna

HIS EXPERTISE:

Wine

BY MARK LUNA

nother November is upon us and Thanksgiving, as I wrote last year, is still my favorite holiday. Traditions are many this time of year, all seemingly targeted towards that one weekend when friends and family gather for an autumnal feast, to share stories of their year, hopefully indulge in some laughter, perhaps some football and, certainly in my house, some great wines. Traditions, however, aren’t always bound by rigid rules. New ideas can breathe fresh air into old customs, helping to keep time-honored practices from getting stale and, let’s face it, boring…this is where wine enters the room and instantly changes it. As for our culinary traditions of Thanksgiving, usually a turkey with the side dishes, plus a collection of vegetarian offerings, I’ve always tried to bring new wines into the fold, not relegating myself to the same bottles every year. In and of itself, that is my own little tradition within the tradition. This year, I’ve decided to add some wines that come from a place that has been around seemingly forever, a land for which I will always give thanks for its contributions to the wine world, and my own personal wine happiness, Sicily. The island of Sicily holds an extraordinary place in human history. From the Phoenicians, Greeks and Romans to the Byzantines, Arabs and Goths, royal dynasties ruled the island for millennia, and all contributed in making Sicily what it is today. Stunning art, literature and architecture are equally matched by an incredibly diverse and complex gastronomy, also reflecting

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Mark Luna is a Portfolio Rep for Roanoke Valley Wine Company. He has a Level 3 Advanced Certification from the Wine & Spirits Education Trust (WSET) and is a member of the prestigious Wine Scholar Guild, where he’s finishing his Italian Wine Scholar post-nominal accreditation. Through and beyond his work for RVWC, Mark writes, teaches and guest-speaks about wine in a variety of both industry and privately held events. He lives in Nokesville with his family. For events, Mark can be reached at info@winespique.com.

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the countless contributions made by the different groups who settled there. Wine production dates back to the Greeks and Romans, and much of the revolutionary advancements made in farming and winemaking techniques occurred in Sicily. Today, Sicily ranks fourth in total (Italian) production, and first in land under vines, region-wise. What has always made Italian wines great is the countless indigenous varietals, and Sicily doesn’t disappoint in that category. White wine grapes include Catarrato, Grillo and Insolia, as well as the red wine grapes Nero d’Avola, Frappato and Nerello Mascalese…they truly define Sicily’s wine greatness. And this is what will be on my Thanksgiving table this year. Hailing from the farthest tip in southeastern Sicily, the wines of Azienda Agricola COS are amongst Sicily’s finest. The namesake winery of lifelong friends Giambattista Cilia, Giusto Occhipinti and Cirino Strano (COS) was founded in 1980 and is revered in the Ragusa Province, in the town of Vittoria. As stated earlier, wine production dates back to the Greeks and Romans… the winery itself dates back to the 1880’s. For COS, their land is everything, and preserving its health is paramount. As Giusto states, “the vineyard is like our life’s savings in the bank, so we must protect it.” COS has worked organically since their outset and was an early practitioner of biodynamic viticulture, starting in 2000. They were certified (Organic) as of 2007. As for Vittoria, the most famous of the wines from this area is the Cerasuolo do Vittoria, a beautiful red wine blend of Nero d’ Avola and Frappato, and whose name is derived from the word cherry, referring to its bright cherry color. One of my favorite wines is the COS Pithos Bianco 2018. Made from the grecanico grape, a local variety of garganega (of Soave fame), it is both fermented and aged in amphora (Pithos in Greek). Honeygold in color, Pithos Bianco is floral, with accented fruits of melon and citrus. Hand harvested from 12 year old vines, there’s a youthful freshness to the wine, yet it’s mature in its character. An excellent complement to an array of Thanksgiving foods, it’s a wonderful way to start the feast. Of the two red wines that will be joining Pithos Bianco on my table, the first is the COS Frappato 2018. A traditional varietal of the Vittoria area, Frappato is truly unique. While usually blended with other red grapes, it makes an attractive, lively wine on its own. Aromas of violet, strawberry, cherry and spice transfer beautifully into a palate of equal excitement. It’s a light-bodied red wine, gently tannic and excellent both with food and by itself. Also hand harvested, COS Frappato 2018 is aged in concrete vats and comes from 15 year old vines. And finally, my big wine of choice will be the COS Cerasuolo di Vittoria Classico 2015. A blend of 60% nero d’ Avola and frappato, this wine is sourced from estate vineyards, hand harvested from 25 year old vines. As for its profile, the frappato brings lightness, perfume and fresh fruity aromas, while the nero d’Avola adds darker color and fruit, and is fuller bodied. It’s moderately tannic. All three of these beautiful wines come in around $40 on the shelf. And for one of the great food and wine holidays of the year, that’s a deal. I wish you all a wonderful Thanksgiving and hope you take a chance on trying a new wine… there’s no better way to keep a tradition going. Until next time, Happy Vino’ing! ❖

Wine spread

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The Help is Free, and the Hugs Are Too

AS A NON MEDICAL HOSPICE, WHAT SERVICES DO YOU PROVIDE? We provide

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to receive hospice help. We take care of more than people who need end of life tender care. We are also here for people with chronic diseases like MS or ALS or Parkinsons. The only condition to receive services is that you have to be facing a long term health challenge. We are here to support patients and families who are facing a great deal of stress that could continue for a long period of time. IS THERE A FEE FOR YOUR SERVICES? There

is no charge for our services at all.

Comfort and Care Support: Opening Doors to Care BY PAM KAMPHUIS

or those with a terminal or chronic illness, life can get pretty scary and overwhelming. The same is true for the family members of the individual. Comfort and Care Support is here for families in our community and ready to help. Their goal is to lighten the load for families, and that’s exactly what they do, all with a staff of four and their team of volunteers. Warrenton Lifestyle sat down with Lauren Krastins, Executive Director of Comfort and Care Support, to look behind the scenes at one of the largest non medical hospices in Virginia which also maintains a loan closet of durable medical equipment that is available, free of charge, to anyone in the community who needs it.

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ABOVE: The staff at Comfort and Care Support manage a loan closet that provides durable medical equipment to people who need it for as long as they need it at no charge

YOU ARE BASED IN WARRENTON. WHAT AREAS DO YOU SERVICE? We service

Fauquier, of course, but also Haymarket, Gainesville, Rappahannock, northern Culpeper. We are starting to get calls from further afield also. TELL ME ABOUT YOUR LOAN CLOSET. Our loan closet provides durable medical equipment to people who need it for as long as they need it at no charge. We have things like crutches, walkers, and wheelchairs, but also larger equipment like hospital beds and lifts. Anyone can just walk in and get whatever they need. If we don’t have it, we have a waiting list,

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and we’ll notify them as soon as the item becomes available. We also offer other supplies to distribute, like incontinence items, which are fairly expensive. We have small toiletries, gadgets to help you put your socks on or reach things, really all types of things.

LEFT: Comfort and Care Support volunteers. LEFT, BOTTOM: Comfort and Care Support is conveniently located in Warrenton at 42 N. 5th Street.

DO MOST HOSPICES MAINTAIN A LOAN CLOSET? No that’s not typical of most

hospices. We are probably the second largest non-medical hospice in the Commonwealth, and we are the largest one doing durable medical equipment loans. WHERE DO YOU GET ALL THE EQUIPMENT AND SUPPLIES? It’s all donations, from different

sources, both big and small. Frequently when someone passes away their family donates the equipment, and we are absolutely delighted to receive it. It keeps the circle going. Then there are the people who come in and drop $10 in our jar. We also have occasional fundraisers. Medical hospices are reimbursed for their services, so their budgets are normally somewhere into the millions of dollars. Our budget is substantially lower because we are a non profit and operate completely on donations. If the cupboards get bare I will write a grant to see if we can get some money to make those purchases. The PATH Foundation and the Northern Piedmont Community Foundation are very good to us, and we are also looking for corporate sponsors.

the time! We are always looking to grow and searching for more volunteers. Even if someone only has an hour a month, maybe to sit down to read to somebody who can’t see anymore, it makes a difference. Every little bit helps.

TELL ME ABOUT YOUR VOLUNTEERS AND STAFF. Our volunteers and staff see

IN YOUR DREAMS, HOW MANY VOLUNTEERS WOULD YOU LIKE TO HAVE? Oh, I’d love

people that are stressed to the absolute maximum, and they respond to it with the absolute best they have in themselves. And they grow from it, and it adds to our caring community. Inasmuch as the subject we deal with is sad, you’ll always notice laughter in here. People come in here, they get hugs. We try to genuinely be as warm and giving and outgoing as we can be, whether it’s to veterans or anyone else in the community who needs a chance to take a deep breath and get a hug. Hugs are free too.

to have a hundred, and we’d still have to sometimes turn people away. We could always use more because Fauquier County is growing year after year by 14-16 percent, and 20 percent of those people are over 50.

HOW BUSY ARE YOU? I’m so glad you asked that. We are constantly getting busier and busier. In 2016 we had 1,418 calls for equipment; so far this year we’ve had 2,450. We get about 40 calls a day for our services. We’ve served 24 patients and their families so far this year, with a staff of 35 volunteers.

{ NOVEMBER 2019 |

Interested in volunteering?

DO YOU EVER FEEL LIKE YOU DON’T HAVE AS MANY PEOPLE AS YOU NEED TO HELP ALL THE PEOPLE YOU’D LIKE TO HELP? All

HOW DO YOU FIND VOLUNTEERS? We try to get the word out, and welcome all who express an interest. We have a new program too. We are looking to work more closely with some of the schools to reach teenagers who need volunteer hours and train them to work with patients. IS THERE INTEREST IN THAT AMONG THE TEENAGERS? Believe it or not, yes. I think

it’s outstanding. We have one young gentleman now who’s already been out with patients and doing very well. He’s 17. He wants to be a doctor, and this is a great start for him. ❖

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For more information on volunteering, visit hospicesupport.org/how-to-volunteer or call 540-3475922. Volunteers must pass a background check, and the training program consists of eight sessions over two days at the office on Fifth Street in Warrenton. Comfort and Care Support is collaborating with other organizations to improve and enhance their training. Once a volunteer is through the training process, they are assigned to visit patients.

A volunteer perspective Gary Carroll, a volunteer at Comfort and Care Support, feels that the support they offer is almost more important for the caregivers than the patient. “It’s so important to relieve the caregivers, because people sort of forget about them. Caring for a loved one with an illness — it drains them, I can see it in their eyes when I arrive. While I stay with the patient, they can go out and run errands, or have a cup of coffee with a friend. And they always look so refreshed when they get back.” The care and attention the volunteers give to the patients is also important. Gary continued, “Sometimes we read to the patients, but sometimes listening is the best therapy — knowing when to be quiet. Everyone, especially older people and veterans, has a story to tell, and sometimes it’s a story that their family has heard over and over. It gives them great pleasure to have a new audience. I get a lot out of the experience.” He said, “The training at Comfort and Care Support is excellent. We receive training from Physical Therapists that teach us things like how to help patients move around, get up to go to the bathroom, and how to pick them up when they’ve fallen without injuring yourself. We receive training from a Chaplain, who taught us to respect and support patients’ religious beliefs — or lack thereof — without imposing our own beliefs on them. We even had training from a military source who taught us about special concerns when helping veterans, especially those who have been in combat.”

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welcomed At Vint Hill’s Farm Station Cafe STORY BY HANNAH SAMLALL | PHOTOS BY KARA THORPE

CLOCKWISE FROM TOP, LEFT: The Drone Bee Burger; blue cheese, chilihoney cured bacon, and onion jam on a toasted English muffin served with house cut chips. Farm Station Cafe is located in the heart of Vint Hill, next to Old Bust Head Brewery. Jumbo shrimp and avocado with candied kumquat, radish sprouts, and eel sauce. Salmon, mango and avocado salad with pickled vegetables, crispy chickpeas and herb vinaigrette.

alking into Farm Station Cafe in the up and coming Vint Hill area for the first time felt a little bit like coming home. With the warm lighting and staff’s cheery faces, it would be difficult to not feel comfortable there. Owner Karen Baker and renowned Chef Matt Mize are the dynamic duo responsible for the delicious flavors and family atmosphere you can expect to experience when coming through their doors. Farm Station Cafe is an addition and supplement to Baker’s existing catering business which she opened in 1999, À la Carte Catering + Event Design. À la Carte prides itself on offering full catering and event support for events for 50 to 5,000 people, all while keeping things local and choosing the best and freshest ingredients from the region. In late 2016, they outgrew their kitchen in Haymarket and needed to find a larger space. Enter an old Vint Hill warehouse. Once they saw the space and the location, they were quick to move in and reopen the catering kitchen. The possibilities for the space were endless and thus, the idea to open the cafe in addition to the catering kitchen was born. Baker and Mize both recognized the potential for a cafe that was not only fast and fresh but also friendly and community-oriented. “We felt like Fauquier was ready for this cafe,” Baker said. “We wanted to cater to the

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community. We want customers to come and relax and make friends here.” The cafe opened in mid-August last summer and offers a little bit of everything, from farm fresh breakfasts to salads to burgers and sandwiches to ready-to-eat dinners. For those dining in, they also offer beer and wine. The cafe’s logo is a bee, signifying their commitment to local, sustainable food. Baker said, “I knew I wanted our logo to involve some animal or insect that had to do with our food supply. We wanted to bring a little awareness of the importance of bees. Did you know that every fourth bite of food you eat is made possible by a bee? We source from local sustainablyoperated farms, and use their local produce and protein as much as possible.” Several of their menu items are named with the bee theme in mind, such as the BeeLT (chili honey-cured bacon, fresh tomato & lettuce with basil aioli on sourdough bread), the Worker Bee (a burger with jack cheese, avocado smash, smoked jalapeno and red onion), and the Queen Bee (a burger with swiss, sautéed mushrooms and roasted red chili pepper relish). In addition to the exquisite food and atmosphere, Baker and Mize were very quick to reiterate that they are extremely passionate about being involved in the community. “We want to the cater to the community,” Baker said. “We’re open to suggestions and feedback, good and bad.” They recently started offering monthly and seasonal events, such as Chef Matt’s Wine Land and Sea Dinner and an Oktoberfest Sidewalk Celebration. Baker, whose family is full of cooks and bakers, is no stranger to a home-cooked meal, or a restaurant produced one either, for that matter. After paying her way through college working in restaurants, she traveled Europe and spent time in Paris where she fell in love with the energy and art of food. Returning to the States, she spent time working in fine dining establishments and learning from all types of chefs. “Basic food doesn’t change, but you have to learn basic techniques before you can make the food

{ NOVEMBER 2019 |

FROM LEFT TO RIGHT: Karen Baker, owner; Matt Mize, chef; Mitzy Menacho, manager.

fancy,” Baker said. In her late 20s, she went to work for Ridgewells, one of the most well-established catering companies in the country which would average 30 events per day on the weekends. With Ridgewells, she had the privilege of working on high-profile events such as a luncheon for Princess Diana at the State Department as well as Inaugural and special events for the Clintons and both Bushes. It’s safe to say that she learned from the best, and has replicated that success in her À la Carte Catering and Events, where,

every fourth bite of food you eat is made possible by a

as a rule, everything runs like clockwork and events go off without a hitch. Even so, she does have some hair-raising tales about events for very large groups on very short notice, which À la Carte handled with grace and panache. “There can be some pretty unique challenges in catering,” she says. Mize has a bit of a whirlwind resume that landed him in Fauquier County, as well. After serving eight years and two tours in the Marine Corps, Mize laughed as he shared that he “kind of got into food by accident.” After returning home from his

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second tour in Somalia in 1996, he was stationed at the Pentagon working under General Krulak. “When they told me I was going to be his aide, I assumed I was going to be his bodyguard or driver,” Mize said. “Instead, they sent me to culinary school in New York, where I discovered the passion for food I never knew I had.” What followed was a career as a chef at the Kennedy Center and the catering division at the Smithsonian, followed by the creation of several restaurants in Philadelphia, New York City, and Cleveland. After the sale of his successful restaurant ‘Mizestro’, Baker discovered Mize and recruited him to be her right-hand man for both À la Carte and the Farm Station Cafe. “I love the creativity and being able to think outside of the box that I have here,” Mize said. “I also love making people happy.” Overall, these two are definitely a force to be reckoned with. In only a few months, they’ve already almost outgrown the cafe and kitchen space they currently have available. In the next eight months, they hope to open a retail shop with local wares, where the bee will also figure prominently with local honey and other bee-related products. When I asked them what they wanted people to know about the cafe and their catering, their answer was simple. They want to hear from local people and offer whatever it is that the community needs. They’re passionate about local, clean food, and being a comfortable place where anyone can come to relax and enjoy a delicious meal. Farm Station Cafe offers delivery to all residents of the Vint Hill area. They’re open 8 a.m. to 6 p.m. Mondays through Thursdays and 8 a.m. to 8 p.m. on Fridays and Saturdays. They have a pet-friendly patio when the weather permits and plan to be open for brunch every Sunday in the near future. ❖

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news you may have missed...

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Looking good, Haymarket. Our town’s getting a makeover! The new Hilton Garden Inn is expected to be 74,888 square feet and have 129 parking spaces.

The town hall in Haymarket has a new look, and the community could soon see its only hotel. After realizing renovations at Haymarket’s town hall would cost more than $1 million, the town council decided to instead complete renovations on the town hall’s exterior for $150,000, said Mayor David Leake. Outdoor renovations, which include replacing the roof, siding and gutters and repainting the building, are nearly finished, he said. “It looks like a brand new building at a fraction of the cost.” Officials also have moved the town’s police department to the town hall and other improvements around the site include a new turn lane from Jefferson Street onto Washington Street, which is expected to take about six months to complete, Leake said. After the Virginia Department of Transportation completes the project, the town plans to add a courtyard, sidewalks and parking. Across from town hall, Haymarket Hotel Venture LLC plans to build a

{ NOVEMBER 2019 |

Hilton Garden Inn at the intersection of Washington and Jefferson streets. “The Hilton Garden Inn will be focused on not only bringing people to Haymarket to learn about and enjoy its tremendous historical heritage, but in bringing the town’s people together on a daily basis through its food and beverage offerings, special events, meeting space and career opportunities,” according to information the venture provided to the Architectural Review Board last month. The hotel will pay transient occupancy tax to the town. “This new income will be game-changing,” Leake said, adding that the town potentially could decrease local taxes for residents and businesses. Construction of the hotel could take about 14-months, so it could open in 2021. “This is definitely providing a need and it promotes walkability,” Leake said.

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PERMITS APPROVED FOR LARGE CHURCH IN GREENWICH AREA The Prince William Board of County Supervisors voted 7-1 recently to approve a special use permit for Locust Shade, LLC, to turn a wooded property in the county's Rural Crescent, which is zoned agriculture to limit development, into a 30,000-square-foot church. The proposed Monterey Church, which currently holds its services in a county high school, will be on 16.7 acres and will have up to 180 parking spaces. It is set to be located at 9514 Auburn Road in the Brentsville District, near Vint Hill and Auburn roads near Fauquier County, and is slated to be 30,000 square feet with a 400-seat capacity. Locust Shade, LLC has three years to submit and have a final site plan approved. Once the final site plan is approved, the applicant has up to five years to start occupying the building.

ONE TO WATCH: DEVIN HUTCHESON They say you can do anything, so 19-year-old Devin Hutcheson of Haymarket became an artist and beat cancer. Diagnosed in December 2016 with t-cell lymphoblastic lymphoma, Devin spent a rough two and a half years in treatment. He ABOVE: Devin was declared cancer-free in Hutcheson’s mixedMay of this year. media piece, “Look Left,” A mixed-media artist who is the centerpiece of his paints using a combination current show at Novant of acrylic and spray paint in Medical Center. abstract/graffiti style, Devin’s work is on display now through January 2 at Novant Medical Center in Haymarket. Stop in and experience the exuberance of such works as Look Left, pictured here. You can also see Devin’s work at DevinsArt.com and on Facebook, Instagram and Twitter at @DevinHSM.

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