Haymarket Lifestyle Magazine September 2018

MIND YOUR MANNERS ETIQUETTE MAKES A COMEBACK

TOKYO OR BUST

RACHEL MCARTHUR SETS HER SIGHTS ON THE 2020 OLYMPICS

ALSO INSIDE: FAUQUIER HEALTH HEALTHY HAPPENINGS SEPTEMBER 2018

ASH

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Schedule a tour of the facility!

Contact jengland@pwcgov.org or call (703) 792-5180

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n i e r W y at e h T

La Grange The Premier Winery in Prince William County Open Daily at Noon Award Winning Wines Special Events Group Tastings & Tours by Appointment

Live Music Every Weekend

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PUBLISHER Dennis Brack dennis@piedmontpub.com

EDITOR Susan McCorkindale susan@piedmontpub.com

from the E D I T O R “Ah, September! You are the doorway to the season that awakens my soul...”

—Peggy Tooney Horton, Author

ART DIRECTOR Kara Thorpe kara@piedmontpub.com

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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. ©2018 Piedmont Publishing Group.

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think a lot of people feel similarly about September. Summer ends.

School starts. Pumpkin spice lattes reappear at Starbucks. Sweaters come out of storage. High school, college, and pro football takes center stage. September is indeed a delicious month, marred only by the Halloween décor displayed too early …everywhere.

Maybe it’s because I’m getting older, but I urge you to slow down and savor this time. Pick up a pumpkin spice latte, find a comfy chair, and discover the people making a difference in our community, many of whom are featured right here.

Meet Rachel McArthur. The track superstar (and Patriot High School alum), is literally soaring toward a spot on the 2020 Olympic team. Her talent is impressive, but it’s her sage advice to young runners to “Be patient. You don’t have to peak in high school. Right now shouldn’t be the highlight of your life,” that gets the gold.

Speaking of gold (and any other hair color you desire), check out Ashley Gray and her handpicked, top notch team at Ash Salon in Haymarket. That the salon is growing by leaps and bounds is a testament to the unsurpassed skills Ash and her stylists bring to the party, but it’s also because the entire Ash Salon experience is like being at a party – a very warm, fun, laughter-filled fête to which everyone from every walk of life is invited, accepted, and celebrated. It’s a pretension-free zone if ever there was one.

And being pretentious, as we all know, is the epitome of poor manners.

No one talks much about manners these days but learning to mind your p’s and q’s – and put your cell phone down during dinner – has never been more important. Just ask Haymarket mom Kathleen Geneva, who brought the National League of Junior Cotillions to the town four years ago. Her commitment to social education and teaching young people to mind their texts and tweets is invaluable.

There’s much to savor in this issue and this month. I hope you’ll take some time, between pulling your sweaters out of storage and ducking Halloween displays, to do so. Cheers!

SUSAN McCORKINDALE

EDITOR

Contents 22

06

A Day in the Life of a Librarian

Underneath the Wreath

BY MELINDA CASILLI

How to make a gorgeous wreath for the upcoming seasons

BY EMILY CHILDRESS

08 Get your yard certified as a Wildlife Sanctuary

BY JANENE CULLEN, PHD

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26 HGBA MEMBER Read & Greet Tom Pendleton, Pendleton Homes & Remodeling

28 Kicking Ash Ashley Gray brings edge and acceptance to Haymarket

BY CHRISTINE CRADDOCK

Allergy-Friendly Flooring 5 Top Options that Reduce Symptoms

BY TAMMY TITUS

14

30 Mind Your Manners

BY FRANNIE BARNES

34 Tokyo or Bust

7 Ways to Conquer Dental Anxiety

Gainesville’s Rachel McArthur Sets Her Sights on the 2020 Olympics

BY TONTRA LOWE, DDS

BY FRANNIE BARNES

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38

Germs, germs everywhere There’s no escaping germs, but you can keep them from spreading

Elysabeth Muscat teaches the next generation of singing stars

BY DANICA LOW

42

BY ASHTON MILLER

18 A Lifetime of Care At Lifetime Family Medicine

BY EMILY CHILDRESS

20 Tame Tuition Bills

Out of the Blue Gainesville restaurant serves superior seafood with unique twists

BY CHRISTINE CRADDOCK

44

7 Tips for Winning College Money

Old School in a New World

BY MARIANNE RAGINS, CSP™

BY MARK LUNA

ON THE

cover:

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Music to Your Ears

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The Ash Salon team photographed exclusively for Haymarket Lifestyle magazine by Christine Craddock.

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

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

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Underneath the Wreath How to make a gorgeous custom wreath for the upcoming season

BY EMILY CHILDRESS

I

t’s the little things that count. When you have your first cup of coffee in the morning and you get the creamer to coffee ratio just right, when both of your kids fall asleep at the same time, when you get home from a long day and there’s a beautiful wreath greeting you on your front door. We can’t help you too much with the first two, but we can show you how to make your very own wreath. Wreaths are perfect decorations for your front door to show your individual style, so read on to find out how to create your own and customize it for the season. Note: Please read through the directions prior to starting your project. Thanks!

What You’ll Need:

Grapevine wreath base: a base composed of thickly woven grapevines that look similar to sticks

Burlap or rustic style ribbon*

Mini pumpkins, acorns, berries, pine cones, or whatever other decorations you like

Scissors

Hot glue or glue gun

STEP 2:

STEP 1: The first thing to decide is whether you want a full wreath or a partial wreath. Partial wreaths can be fun, especially during the fall months, because they give off a rather cornucopia vibe. Place decorations on a quarter to half of your wreath, and see what you like best. And remember, you don’t need to put things only on the bottom or top half; for a more whimsical look, try putting your decorations in a “corner” of the circle, or on the diagonal.

STEP 3:

Now that you’ve decided To attach your where the decorations will go, embellishments, use a you can begin adding them with hot glue gun or a bowl hot glue. A traditional option for of melted glue. If you go an autumn wreath is artificial fall with the bowl, dip the leaves from the craft store, but entire stem of the item WREATH you can use fall-coloredWINTER flowers, into the glue, then simply berries, or even ribbons.

When slide it between the base What You’ll Need working with flowers, leaves, or vines until it’s exactly Wire wreath base: a base made of berries, be sure not to trim off the where you want it. stems, as that’s where you’ll apply Repeat this process until the glue in order to attach them. the wreath is full.

STEP 4: Now that your base decorating is done, you can call it a day if you’re going for a simple, natural look.

If you decide to add more decorations and choose to use acorns, pine cones, miniature pumpkins, or anything else without a stem, definitely use a glue gun rather than risk being burned dipping the item into a bowl of hot glue.

*Note: Burlap ribbon makes a wonderful fall accent. Should you like to make it the centerpiece of your wreath, affix it first, then add your decorations around it.

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Get your yard certified as a

WILDLIFE SANCTUARY

BY JANENE CULLEN, PHD

Northern Virginia is a critical habitat for many species of birds, insects, and plants. However, due to loss of native habitat and chemical use, there has been a 70% decline in our common backyard birds since 1967. The bee population has also been in a steep decline across the nation for the last decade. Without the pollination these creatures provide, we cannot have vegetables, fruits, or nuts. Northern Virginia continues to lose a staggering amount of acres of native habitat to urban sprawl, meaning there is nothing to eat and nowhere for these animals to find shelter. However, Northern Virginia residents can make a difference; property owners can create an environmentally-friendly habitat in their own yards.

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The Audubon Society has created an Audubon at Home Wildlife Sanctuary program that is open to all properties in Northern Virginia. It can help you create an environmentally-friendly landscape in your yard, neighborhood, school, church, or business. Even a modestsized property that includes native plants can significantly increase the number and species of breeding birds.

If interested, please contact the Prince William Master Gardeners at 703-792-7747 or master_gardener@pwcgov. org, and request information regarding the Audubon at Home Wildlife Sanctuary program. This is a free service offered by your County Master Gardeners and the Audubon Society. You will be contacted by a local Audubon Ambassador coordinator who will schedule a visit to your location and help you design a healthy native plant habitat that will attract and shelter beneficial

wildlife. Once several species on the wildlife sanctuary list (birds, butterflies, and amphibians) start visiting your property, you will have a certified Wildlife Sanctuary. For a small fee you can even request a Wildlife Sanctuary sign to display on your property.

While you are waiting for your visit, you can get started by reviewing a pamphlet by the Virginia Cooperative Extension called “For the Birds, Hummingbirds and Butterflies: Creating Inviting Habitats.” Visit Ext.VT.Edu, and in the search bar type: HORT-59. Click, and the pamphlet will be your first option on the left hand side.

Homeowners, landscapers, and local policy makers can benefit birds and other wildlife, simply by selecting native plants when making their landscaping decisions.

The local birds and pollinators need your help! Contact the Audubon Ambassadors today. ❖

ABOUT THE AUTHOR Janene Cullen has lived in Haymarket for 16 years. As a retired Military Officer, this is the longest she has ever lived in one location. 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.Photos Courtesy Audubon at Home

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AllergyFriendly Flooring 5 Top Options that Reduce Symptoms

BY TAMMY TITUS

I

f you’re one of 50 million Americans who has allergies, you’re probably well-aware of the daily struggles involved in managing symptoms. Depending on the type of allergy and the sensitivity, you might have to double check the ingredients of even the most innocent foods or avoid certain types of clothes due to the materials they’re made of.

However, the one thing you might not have thought to check is your flooring. Flooring can make the difference between a fresh breath of air in the morning or seemingly unexplained chronic congestion.

Read on for five top flooring options that are friendly to those with allergies.

Hardwood Flooring For allergy sufferers, there are few choices better than hardwood flooring. In addition to being easy to maintain, aesthetically pleasing, and durable, hardwood floors lack the allergen-trapping fibers found in carpet. Hardwood floors can also increase the value of one’s home, and that’s a nice added extra, too.

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Cork If the idea of hardwood flooring just isn’t appealing to you, consider cork. Cork flooring is an adaptable alternative for those who’d like the benefits of hardwood flooring but are looking for something a little different. Due to the antimicrobial presence of Suberin, cork tends to be extremely resistant to a host of allergens, like mold, mildew, and fungi. Cork is also extremely easy to mop, adding to its overall value.

And for those of us concerned about the health of the planet, cork is an excellent, environmentally friendly flooring choice.

Tile Like hardwood, tile flooring is a hard, flat, easy to clean option for those with allergies. Common allergens, such as dust mites and pollen, are a problem of the past with tile since these allergens can’t penetrate the outer surface.

Additionally, tile is extremely water resistant, perfect for people allergic to allergens that thrive in damp environments, like mold or mildew. When picking the material of the tile flooring, there are some considerations to keep in mind, however. While ceramic tiles are flat and smooth, more uneven materials, like natural stone, might even exacerbate allergies by snagging and trapping allergens, creating an even bigger headache.

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Linoleum While many people confuse linoleum with vinyl, for people with allergies, the two are as different as night and day. Unlike vinyl, which is based in petroleum, linoleum is made from linseed oil. This means not only is linoleum more durable than vinyl, but it is also eco-friendly.

Furthermore, linoleum has the added benefit of being a long-lasting flooring – in many cases, linoleum can last as long as 30 to 40 years without major renovations.

Carpets with Natural Fibers Even though we’ve already mentioned that carpet isn’t the best choice for those with allergies, if you must have it, there are options.

Carpets made from natural fibers, unlike those of synthetic materials, are much less likely to aggravate allergies. Sources of natural fibers include wool, jute, and cotton.

However, carpet, due to its very nature, will trap some allergens like dust. If you go this route, vacuum frequently and deep clean once or twice a year to minimize the number of allergens trapped.❖

ABOUT THE AUTHOR Tammy Titus is the owner of Kemper Carpet & Flooring, a leading, woman-owned company serving homeowners in the Washington Metro area.

For additional information, visit KemperCarpet. com and its two showrooms in Fairfax and Gainesville (next to Wegmans).

PAID ADVERTISEMENT

Gleanings from the Bible

Ruth 2:2

True Worship “An hour is coming, and it is now, when the true worshippers will worship the Father in spirit and truthfulness, for the Father also seeks such to worship Him. God is Spirit, and those who worship Him must worship in spirit and truthfulness” (John 4:23-24).

When the Lord Jesus said, “An hour is coming and now is,” it meant that the age had changed. In the past, according to the law of Moses, God ordained that His people worship Him at a specific place where He would establish His habitation with His name (Deut. 12:5). All of God’s worshippers had to go to that unique place—Jerusalem. That was a type. Now the age has been changed, and the type is fulfilled. According to the Lord’s word in John 4, the place of worship is no longer a physical place but the human spirit. Ephesians 2:22 says that God’s habitation is in our spirit.

Why did God ordain in the ancient times that His people had to worship Him in one place? It was for the purpose of keeping unity. The Lord Jesus said that now is the time for the true worshippers to worship God not only in their spirit but also in reality. This may be difficult for today’s Christians to understand.

However, considering the type can help us to understand what the Lord was talking about. In ancient times God ordained that His people worship Him at the appointed place and with the offerings. The people could not worship God in any place they chose, and they could not worship Him without the offerings.

They needed the offerings because they were sinful. When they came to contact God, they had to offer several types of offerings—the trespass offering, the sin offering, the peace offering, the meal offering, the burnt offering, the wave offering, and the heave offering. All the offerings are types of various aspects of Christ. Christ is our real trespass offering. He is also our real sin offering, meal offering, peace offering, and burnt offering. Today, instead of worshipping God in a particular physical place, we should worship Him in our spirit. Furthermore, instead of worshipping God with offerings, we should worship Him with Christ as the reality of the various offerings. The Lord spoke this word to instruct the Samaritan woman regarding her need to exercise her spirit to contact God the Spirit. To contact God the Spirit with the human spirit is to drink of the living water, which is to render true worship to God. But what exactly is our spirit, or the human spirit? First Thessalonians 5:23 clearly indicates that man is a tripartite being—spirit, soul, and body. “The God of peace Himself sanctify you wholly, and may your spirit and soul and body be preserved complete, without blame, at the coming of our Lord Jesus Christ.” The spirit as our inmost part is the inner organ, possessing Godconsciousness, that we may contact God (John 4:24; Rom. 1:9). The soul is our very self (cf. Matt. 16:26; Luke 9:25), a medium between our spirit and our body, possessing self-consciousness, that we may have our personality. The body as our external part is the outer organ, possessing world-consciousness, that we may contact the material world. The body contains the soul, and the soul is the vessel that contains the spirit. In the spirit, God as the Spirit dwells; in the soul, our self dwells; and in the body, the physical senses dwell. God sanctifies us, first, by taking possession of our spirit through regeneration (John 3:5-6); second, by spreading Himself as the life-giving Spirit from our spirit into our soul to saturate and transform our soul (Rom. 12:2; 2 Cor. 3:18); and last, by enlivening our mortal body through our soul (Rom. 8:11, 13) and transfiguring our body by His life power (Phil. 3:21).

This truth is confirmed and developed in Hebrews 4:12: “The word of God is living and operative and sharper than any two-edged sword and piercing even to the dividing of soul and spirit and of joints and marrow, and able to discern the thoughts and intentions of the heart.” The writer of this book says that the word of God can divide our soul from our spirit. As the marrow is concealed deep in the joints, so the spirit is deep in the soul. Our soul is our very self,

which the Lord Jesus told us to deny in Matthew 16:25 in order to follow Him (cf. Luke 9:23). Our spirit is the deepest part of our being, a spiritual organ with which we contact God. It is in our spirit that we are regenerated (John 3:6). It is in our spirit that the Holy Spirit dwells and works (Rom. 8:16). It is in our spirit that we enjoy Christ and His grace (2 Tim. 4:22; Gal. 6:18). In the context of the book of Hebrews, our spirit may be likened to the good land where God dwells, our soul to the wilderness, and our body to the land of Egypt. Israel was saved out of Egypt by the passover lamb but then lingered for forty years in the wilderness before pressing forward into the good land.

Now is the hour, or the age, in which we must worship God in our spirit as the unique place and with Christ as the reality. How can we do this? How shall we apply the matter of worshipping the Father in our spirit? Suppose believers come together for the purpose of worshipping God, yet they do not exercise their spirit. Instead, they exercise their minds. They discuss the matter of worshipping God and soon are divided due to their conflicting opinions. They become unhappy with one another and separate. Likewise, true worship is not rendered to God solely in the emotions of the soul. Many conduct worship services primarily in the way of being carried away in their emotions by inspirational music. While spiritual psalms, hymns, and songs (in contract to music that stimulates the fleshly body [cf. 1 Cor. 3:1] or the emotional soul [cf. 2:14]) may help believers to be filled in spirit (Eph. 5:19), the emotional soul should not be the goal, as it cannot render true worship based on the Lord’s own words, “God is Spirit and those who worship Him must worship in spirit and truthfulness.” We should not linger in the experience of the emotional soul, but we must press on to worship the Lord in our spirit! Mary gives us a good example, as first, her spirit exalted in God her Savior; then her soul magnified the Lord (Luke 1:46-47). Her praise to God issued from her spirit and was expressed through her soul.

Her spirit was filled with joy and directed her soul to manifest that joy for the magnifying of the Lord. We must simply exercise our spirit, praise the Lord, call upon His name, and see how He as the anointing Spirit will lead the worship (1 John 2:20,27; Rom. 8:15).

This brings us to the application of worshipping God with Christ as the reality of the Old Testament offerings. When meeting together for worship, we must exercise our spirit. If we do this, the Holy Spirit who indwells our spirit will have the opportunity to move. He may move in a brother by giving him a burden to offer a living testimony of Christ. Then that brother will testify of his living experience of Christ. Another believer may have an experience of Christ expressed in a psalm, another may have a teaching of Christ, and yet another a revelation of Christ (1 Cor. 14:26). All may function one by one (v. 31). In doing so, they all offer Christ as one of the offerings. When we share a testimony of our experience of Christ, in the eyes of God, that is offering Christ to God. Such an offering will become food to the speaking one and to all of the other worshippers. This is not the traditional way of worshipping God but is the way of worshipping in the spirit with the experienced Christ offered to God for His satisfaction and as food for all the worshippers. This is the real worship of God. The Father is seeking such worshipers.

“Gleanings from the Bible” is a seven-part series contributed by a local Christian home meeting group that loves the Lord Jesus, believes that the Bible is God’s Word, and cares for the oneness of the Body of Christ. For more information please visit our website at www.fromhouse2house.org or email us at info@fromhouse2house.org. This article is based on footnotes in the Holy Bible Recovery Version published by Living Steam Ministry.

7 Ways to Conquer Dental Anxiety

BY TONTRA LOWE, DDS

music, book-on-tape, or podcast to take your mind off things during your appointment.

D

ental anxiety is a very real thing for many people and is, in fact, a recognized psychological condition wherein a person experiences heightened stress and anxiety before and during dental procedures. While a fear of the dentist can be common, it can also keep you from getting the care your smile and your body needs and can result in serious problems down the road. The good news is that there are ways to

cope with, and hopefully conquer, dental anxiety.

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during your appointment by asking your dentist for as many details as possible. Knowing what to expect can go a long way toward alleviating stress and anxiety.

BE UPFRONT When scheduling your appointment, let the staff know you’ve had issues with dental anxiety in the past. There’s no need to be embarrassed and speaking up helps the dentist and his or her team to be prepared to take some extra time to address your concerns.

ESTABLISH A SIGNAL Come up with a signal – like raising your hand – that you can give your dentist in case you start to feel overwhelmed and need a break for a few minutes.

TUNE OUT Bring your phone and earbuds and enjoy your favorite

ASK QUESTIONS Take some of the mystery about what will happen

}

OTHER OPTIONS If these techniques aren’t effective at keeping you comfortable during your appointment, you might want to consider sedation dentistry. There are several kinds available, so talk with your dentist about which might be right for you.

Nitrous oxide. Commonly known as “laughing gas,” nitrous oxide is a mild sedative you inhale during treatment. It has a pleasant, sweet smell and helps your mind and body relax. Some people feel euphoric or giddy, hence the nickname.

It can also suppress sensitive gag reflexes or make time appear to pass more quickly. In addition, it wears off in no time, typically without side effects.

Oral sedation. For some procedures, your dentist can provide you with an oral sedative to take before you come in.

These can be stronger in effect than nitrous oxide, so you should plan on having someone else

drive you home.

IV sedation. As the name implies, this is administered intravenously, and the medication can be monitored and adjusted quickly should the need arise. Although strong, it is still a form of conscious sedation.

However, you may fall asleep or not remember your entire visit. Again, someone else will need to drive you home.

Clearly, dental anxiety can be dealt with in a variety of ways. It’s simply a matter of finding the one that works for you, so you can keep your smile – and your whole body – healthy. ❖

ABOUT THE AUTHOR Dr. Tontra Lowe is the President and CEO of Awesome Smiles Dental Center located next to the Haymarket Kohl’s. She is an expert in enhancing smiles that change lives, and also is a certified sedation dentist.

Voted Best Dental Office in Haymarket since 2014, Dr. Lowe’s team is available to assist you in reducing dental anxiety so you can smile with confidence.

She’s not worried about the plumbing…

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Germs Germs Everywhere There’s no escaping germs, but you can keep them from spreading

BY ASHTON MILLER

G

erms are literally everywhere. From your keyboard to your cell phone and from the bathroom to the kitchen, germs can exist on every surface.

Dr. Steven Tang of Novant Health UVA Health System Bristow Run Family Medicine - Stonewall in Gainesville, said it’s important to be aware of places where germs thrive and to take action to protect yourself and your family.

“Sometimes we make presumptions about where we get germs,” Tang said.

“We assume germs are spread from close family members, but the majority of the time they are spread

through public places.

Germs can live on surfaces for a couple of hours. Think about touching a shopping cart after the person who used it last sneezed on it.

You should take advantage of the disinfectant wipes most grocery stores offer.”

Disinfectant wipes come in handy to kill bacteria and clean grimy surfaces. Use them on the TV remote control, light switches in your house and your office desk.

WHERE THEY’RE HIDING A study by CBS Pittsburgh found the single-serve coffee maker its employees use contained 4.6 million colonies of bacteria and mold. Another CBS station in Dallas found bacteria such as E. coli and staphylococcus in its singleserve coffee maker.

“Damp areas promote the growth of germs,” Tang said.

Many single-serve coffee makers have water reservoirs where internal standing water can stay for days.

Another place germs can thrive is in the refrigerator, especially in leftover food.

“Depending on what the leftover food is, there is a limit on how long you should keep it,” Tang said. “We need to be diligent when it comes to food safety.”

Foodsafety.gov recommends discarding leftovers after three or four days to prevent them from spoiling or becoming dangerous to eat.

TIPS During the summer and holiday seasons, many people travel and spend time

near the water. Tang said that a lot of people pick up germs on airplanes.

“Since planes are enclosed and there are so many people on board, it’s easy for germs to spread,” he said.

Tang suggested wearing a mask when traveling to areas where you haven’t been exposed to those germs.

“We have this social taboo of wearing a mask, but in reality, a mask can prevent a lot of germs from being spread from one person to the next,” he said. “In other countries, especially countries in Asia, people are more accustomed to wearing a mask to prevent the spread of germs.”

Swimming pools also have the potential to spread germs, despite the use of chlorine.

“It’s hard to kill some specific viruses,” Tang said.

“Common warts can be transferred fairly easily, as well as athlete’s foot, which can be picked up in locker rooms.”

WAYS TO PROTECT YOURSELF What’s your number one protection against germs?

Hand-washing. Using soap and water is the best way to keep your hands clean and prevent the spread of germs.

The Centers for Disease Control and Prevention recommends scrubbing your hands for at least 20 seconds, or the time it takes to sing the “Happy Birthday” song from beginning to end twice.

“And If you aren’t near a sink,” said Dr. Tang, “hand sanitizer is a great alternative.” ❖

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A Lifetime of Care

at Lifetime Family Medicine

BY EMILY CHILDRESS

I

f you think you need to drive to Fairfax or Loudoun for care by one of Washingtonian Magazine’s 2017 Top Doctors, you’re mistaken. Dr. Theresa Shupe, owner of Lifetime Family Medicine and the recipient of that impressive accolade, is a good deal closer. In fact, she and her terrific team are in Gainesville.

Located at 4535 John Marshall Hwy #105, Lifetime Family Medicine offers innovative medical attention via a combination of clinical expertise, a wellness focus, and modern technologies, right here in Prince William. “We strive to provide the best care possible for each of our patients,” said Margarita Rivera, the accountant for the practice. “We respect the individuality and singular needs of each of our patients, and are committed to delivering only the highest quality care.”

Lifetime offers many services including pediatrics, general health, and acute care, as well as diabetes management and health, asthma, and heart health. The practice offers

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vaccine and lab test resources as well as a focus on preventative care: the best kind of care there is. “We conform to the HIPAA laws; privacy and safety is important to us.

We keep a welcoming waiting room and a play area for the little ones to occupy their curiosity, and our friendly front desk staff are trained to keep patients comfortable and, equally as important, keep the wait to a minimum,” said Rivera.

As for Dr. Theresa Shupe, she is board certified in family medicine and specializes in pediatrics, women’s health, and weight management. However, it’s really the entire staff that contributes to patient satisfaction. “We strive to work well together to increase our productivity and create a cohesive working environment.

We have open communication between different departments and hold monthly staff meetings to cultivate relationships and build better team dynamics. Most of all, every member of the team knows, and adheres to the fact, that patient care comes first,” said Rivera.

Lifetime Family Medicine is also part of the Privia Medical Group, a physicianled, multi-specialty, national medical firm dedicated to providing better coordinated care to patients. “Privia gave us the chance

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}

to extend our services to our patients.

Because they oversee our credentialing, adherence to medical compliance, and quality measures, the practice is freed up to focus solely on the care of our patients.

Overall, being under the flagship of Privia has been a very positive experience,” Rivera expanded.

Lifetime Family Medicine is also committed to being involved with the community and participates frequently in local events. “We fully understand the value of being a good neighbor and for our patients to have the ability to get to know us outside of the practice. At Lifetime Family Medicine, our patients are part of our family and as such, each and every one is important to us. We don't shrink from our responsibility to our patients, our community and our team,” shared Rivera.

Lifetime Family Medicine, 14535 John Marshall Hwy, #105, Gainesville. H: 703754-0425, W: LTFM.net ❖

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19

Tame Tuition Bills:

7 Tips for Winning College Money

BY MARIANNE RAGINS, CSP™

W

ith tuition costs continuing to outpace inflation, especially when additional fees for student activities, labs, and building maintenance are included in the total bill, many families (including yours) may be rethinking their strategy to pay for college. For a family with more than one kid in college, additional options to pay become even more critical. This is particularly true if you want to save for retirement at the same time. One approach has students considering community colleges or postponing college plans. Others look at best value college options rather than a favorite first choice college or university.

Some get ready to start amassing parent and student loans. Instead of changing plans drastically or creating staggering loan balances, students and parents can use these seven tips to win college money and find additional avenues to shrink their total college bills.

1

START NOW Many of the largest scholarship and award programs have deadlines in the fall or winter. You shouldn’t wait until you actually get accepted to the college or university of your dreams to apply for scholarships or to look for college money and awards.

In fact, you don’t even have to wait until senior year. You can win money for college as early as age 6. My daughter won a small local scholarship at age 7.

2

DON’T IGNORE SMALLER SCHOLARSHIPS, PRIZES, AND AWARDS Explore college money treasures

in your backyard. Even though local and regionally based scholarships and awards may be for smaller amounts, they can add up, and ultimately wipe out a textbook bill or more. Too, some of these scholarships may be easier to win since the number of applicants is often fewer.

3

GET INVOLVED One of the best ways to stand out among a crowd of other scholarship applicants is through participation in activities beyond the classroom. Strive to be well-rounded and participate in several meaningful activities. A leadership role in some of the activities is also important.

4

COMMUNITY SERVICE IS ESSENTIAL

Not only can some scholarships and awards be won on the basis of community service alone, nearly all scholarship programs want to see students who get involved in activities that benefit others. They also love students who can recognize a school or community issue and successfully come up with a way to solve it.

5

DON’T CONSIDER LIMITS Applying for two or three of the largest scholarships is not enough. The

scholarship application cycle can be long.

If you apply for a few large scholarships and wait to see if you win them before applying for others, you can miss out on other great college money opportunities.

If you prepare an application package now that includes two engaging essays and a student résumé, you should be well-prepared to apply for every legitimate scholarship you find. Selective essay recycling and reorganization techniques can help make the scholarship application process much easier.

6

IMPROVE AND REFINE ESSAYS

Essays should reflect more than the information included in a student résumé or transcript. Essays should highlight and explain extracurricular activities and reveal how specific activities may have impacted you or positively affected someone else.

7

SCOOP UP EASY MONEY Although they don’t offer scholarships, programs such as upromise.com can also help with the tuition bill. These are free programs that allow individuals to register credit and frequent shopper cards to earn rebates into a college savings account.

If your family enjoys online shopping at major retailers, you have a chance to earn up to 10% of your total purchases to help with college bills. ❖

ABOUT THE AUTHOR Marianne Ragins is the publisher of ScholarshipWorkshop.com, the author of Winning Scholarships for College and College Survival & Success Skills 101, and a $400,000 scholarship winner. Organizations in Northern Virginia frequently sponsor The Scholarship Workshop and the Essay Writing Boot Camp for Scholarships and College led by Marianne. To be notified when registration opens for local presentations, visit ScholarshipWorkshop.com/Newsletter or text SCHOLARSHIP INFO to 22828.

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ABOUT THE AUTHOR Melinda Casilli is a Library Services Technician at the Haymarket Gainesville Community Library. She received her Bachelor of Arts from Point Park University. Melinda is an avid reader and loves to cook. She lives in Gainesville with her husband and three girls.

A DAY I N T H E L I F E

of a Librarian

BY MELINDA CASILLI

A

s a kid, I had a love-hate relationship with the library. I loved walking the stacks of books searching for the perfect read to take me away on a wild adventure. I hated the wall of little drawers with millions of cards and all their secret codes. I feared that tiny drawer would slip out of the slot, tumble to the floor, scattering cards and making a horrendous sound. That wall of drawers was very intimidating as a child, as was the librarian with her judging eyes and shushing lips.

Now as an adult, I have just a love relationship with the library. Those tiny little drawers and that judging librarian are, thankfully, gone.

I spoke to two of our (nice and welcoming) librarians about their jobs and the changes libraries have gone through over the years. They have seen a lot: both have been with the Prince William Public Library System (PWPLS) for a combined total of 44 years.

Jessie Scalph is the Branch Administrator at Haymarket Gainesville Community Library and Nancy Schleh is the Library Assistant Administrator at Haymarket Gainesville Community Library. Both have their Masters in Library Information Science.

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Why did you decide to become a librarian?

JESSIE: I love researching any subject and sharing ideas with patrons about a great read.

NANCY: I began working in libraries as a paraprofessional and I discovered that I really enjoyed helping people find what they were looking for. I enjoyed working at the public library so much, I changed my graduate degree work from elementary education to instead become a librarian.

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JESSIE: I love researching any subject and sharing ideas with patrons about a great read.

NANCY: I began working in libraries as a paraprofessional and I discovered that I really eir jobs and enjoyed helping people find ve seen a lot: Contact us today to place your order! what they were looking for. I PWPLS) for a enjoyed working at the public library so much, I changed my sville www.dangeladecor.com graduate degree work from dministrator Masters in • • elementary • • • • education • • • •to •instead • • • • • • • • • • • • •become • • •a librarian.

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JESSIE: We had a card catalog

that was not on a computer.

One of my jobs entailed typing and filing catalog cards! I searched databases for a fee and, at one point, the internet was a “new thing,” and we had to “dial up” for access.

NANCY: One of the biggest changes had been the evolution of the library from a quiet place for books and reading, to a place where people gather to do all sorts of things. The library still provides quiet spaces for study, but it has become a much more active place over the past two decades.

What is the most rewarding aspect of your job?

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How have libraries changed from when you first began your career to now?

}

JESSIE: At a public library, there is never a dull moment.

You get an interesting array of questions that are different every day.

NANCY: The most rewarding aspect of being a librarian is the knowledge that we are a force for good in the life of our communities. From supporting children’s growing literacy, to helping seniors navigate new technology, we are here to help.

What would surprise people most about your job?

JESSIE: I have hardly any time to read on the job! Our job is about serving our public, researching technologies, running safe buildings, and offering other services such as free programming for all ages, absentee voting, and in the future, passport processing.

NANCY: Just how much effort is put in behind the scenes to make books ready for patrons to check out each day.

What is the craziest question a patron has asked you?

JESSIE: Patron at the reference desk asked five minutes before closing: “This question shouldn’t be hard, please give me information on contrasting philosophies of European philosophers from 1400 to 1800 AD.” NANCY: “Where do you keep the books on diapers?”

What do you wish more people knew about libraries or about librarians?

JESSIE: I believe the library is the last true center of the community. As librarians, we offer a window into a world of information and we love to help people.

NANCY: Libraries are constantly evolving to meet the changing needs of their customers, and the library of today is probably nothing like the library many people remember from their youth. I wish everyone would check us out, in person or online, to discover what we have to offer.

Why are libraries still so important?

JESSIE: We are here to offer lifelong learning to our patrons.

This involves early literacy for our youngest patrons to informative lectures and book clubs for our older patrons.

NANCY: Libraries are places of infinite possibility. We are here to provide educational and entertainment resources to people seeking relief from curiosity or boredom, looking for a place to be, or for any other reason they may have.

Visit your local Haymarket Gainesville Community Library today, or learn more about the PWPLS at www. pwcgov.org/library. ❖

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25

read& greet

HGBA MEMBER

Tom Pendleton Pendleton Homes & Remodeling 6918 Elm Street, McLean 703-356-2436 | PendletonHomes.net

is one of the most important things a business can have, and we value that at Pendleton Homes & Remodeling.

Please share one of the greatest moments you’ve experienced in your current profession.

My greatest moments happen over and over again every day… the greatest moments are seeing people happy with what we have done for them. At the end of the day that is our goal… to make people happy.

Tell us about your experience with the HGBA. How has it supported you in your local business?

The HGBA has been wonderful and helped a lot with referrals for my business, which is one of the most important things a business can have.

When did you decide to start your own company?

I started Pendleton Homes & Remodeling in 1986, so we’ve been serving our customers now for over 30 years. I am so grateful for all the support we have received from the community!

How does your business serve the local community?

I like to think my staff is very knowledgeable, and we serve the local community by being an honest design/building company. Honesty

What are the top three business tips and tricks can you offer other professionals?

Never tell a client a non-truth.

Provide the best service you can, even when the final cost for that service is below your breakeven cost. If there is a problem, fix it, even years after your work has been completed.

Are you from this area?

If not, what brought you here?

I am from Chantilly, but most of the available workforce lives in this area, and it is difficult for them to travel to

work in areas west of this area, so I travel instead.

What is your favorite season in this area, and why?

I do not have a favorite season. I enjoy being outside most anytime during the year, and this area has such beautiful weather.

What are some hobbies you enjoy?

I like working with my hands, either repairing or making things, and I also like to go fishing when I can. I also enjoy watching ACC sports and the Redskins as well.

What is your favorite restaurant?

I don’t really eat out very much, so I can’t say that I do have a favorite.

Are you involved with any nonprofits?

If so, which one(s) and why?

I am involved with the Rotary Club, which aids many nonprofits. I feel like I can help the community best through the Rotary Club, so that is why I am involved with them.

What was your first job, or your most interesting job prior to your current profession?

My first job was as a paperboy, and I also mowed lawns for my neighbors. Then I became a janitor on the weekends, and a short order cook flipping hamburgers. My most interesting job, however, was brushing boxes. ❖

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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27

KICKING

ASH

ASHLEY GRAY

brings edge and acceptance to Haymarket

BY CHRISTINE CRADDOCK

BY CHRISTINE CRADDOCK

28

{ SEPTEMBER 2018 |

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I never knew I could be this happy,” says Ashley Gray of Ash Salon in Haymarket. Ash, as she is affectionately known, shines when asked about her new role as business owner. But while the road towards this goal wasn’t completely smooth and her life certainly isn’t without stress, there is nothing she would change.

One of those kids who simply didn’t love high school except for the creative parts of it, Ash started a job shampooing at a salon as a teenager and fell in love. That was all it took, she says, to know what she wanted to do with her life.

But it was at the prestigious Graham Webb Academy of Hair in Arlington that she “found her place.” Reveling in the education from world-class cosmetologists and aestheticians, Ash finally found the creative educational outlet she had craved. Her time here was so enjoyable, she says she didn’t want to graduate because it meant she had to move on.

Her first stylist position was at Salon Emage in Warrenton, where she worked her way from Junior Stylist to Master Stylist and eventually Artistic Director. For 14 years, she developed close client relationships and made “a million amazing memories” with her coworkers. But after going through a divorce that ended up empowering her life decisions, she realized that nothing was holding her back from pursuing her ultimate goal – to open her own salon. Her vision become clear and she began to plan how Ash Salon would unfold.

PHOTO COURTESY MEGAN ANN PHOTOGRAPHY

The choice in location wasn’t a difficult one to make; Ashley believed Haymarket needed the edge she brought to the field of hair and beauty. Upscale, yet unpretentious and fashion-driven are the words Ash chooses to represent the business that caters to both men and women. “A female version of a barbershop” is the look and feel she incorporated into the design. The space is modern, cozy, and inviting with wood, metal, and leather accents with pops of gold and macramé. But the diamonds are in the details. A framed photo of Twiggy, a neon pink “hello gorgeous” sign, and quirky animal coasters make the space match Ash’s unforgettable personality.

While the look of her salon was something she put a lot of time and energy into, what was most important was to assure the overall feel was warm and comfortable for everyone. One of those decisions was hiring Rocky King as her salon manager. King is a highly soughtafter makeup artist who has worked at New York Fashion Week for several seasons, but you wouldn’t know it by the humble and kind manner he greets clients with at the salon. Ash Salon is a ‘safe space’ for clients, who are more like friends, to say what is on their minds and not be judged… to be able to talk about their lives while being pampered, Ash says. She even refers to herself as a‘hairapist’ because of her uncanny ability to offer easy conversation.

“The vibe is so good,” she says, and clients sometimes come over just to chill on the porch of the old, former post office building right off Jefferson Street in the middle of Haymarket.

Color is Ash’s forte, as well as artistic clients who notice and comment on the fun haircuts, ‘lived in’ hair color, and creating atmosphere. She has created an environment beautiful, edgy styles using balayage, color that her stylists have come to love and refer melts, extensions, precision and texture to as their ‘happy place.’ cutting, brazilian treatments and bridal work.

Ashley doesn’t simply want Ash Salon to Her gratification from being a stylist comes become the place to be for all things beauty from how much you can totally change in the Town of Haymarket and surrounding someone with a look. “As artists, this is our communities. She stands behind her vision of outlet for creativity,” she says of herself and her being a place of acceptance for all people. In hand-picked staff of experts in their respective June, the salon hosted a Pride Party complete fields, which includes makeup artists, eyebrow with food, drinks, and fun, and attended by and lash artists, a massage therapist, an Virginia Delegate Danica Roem to support aesthetic nurse specialist, and an esthetician. the LGTBQ in our community. The event Her staff is what makes Ash Salon what was well attended and well received, and it is, she says, and the many Ash plans to host many women and men who have more events in an effort to “[GRAY] graced the salon with their unify the town, surrounding presence would agree. The communities, and local STANDS search for stylists to add to businesses.

BEHIND The future of Ash Salon her talented team began on HER VISION is also on the horizon. With social media, where she found new space available at the those with strong color talent OF BEING A front of the building, plans and years of experience. Each PLACE OF are underway to expand stylist has achieved Master into it. This will allow three Stylist status. But just as crucial ACCEPTANCE more stylist chairs and a large was gauging their personalities FOR ALL treatment room for esthetic- “nice chill personalities” to based services. be exact - so that the group PEOPLE.” Follow Ash Salon on would jive well. Ash then Instagram at ash.salon, and on Facebook at began adding staff who offer specialty @AshSalonofHaymarket, and be inspired services, like eyebrow microblading and by the beautiful transformations created eyelash extensions. Most of the estheticians

by Ash and her team of experts. For more who offer these services own their own information and to discover what services businesses but commit to time at the salon would make you feel like the most gorgeous to provide the services to the clients at Ash. version of yourself, visit SalonAsh.com.❖ This “happy little family” is evident to the

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29

mind your MANNERS

BY FRANNIE BARNES

I

n today’s fast-paced world, it’s easy to lose sight of the rules of etiquette. Simple actions such as sending a thank you card, making a phone call (in lieu of sending a text), or introducing yourself, making eye contact, and offering a handshake have been replaced with quick often impersonal interactions.

Our children are growing up in a time when FaceTime has replaced face-toface time, and many of the traditions we parents grew up with are no longer the norm. The National Junior League of Cotillions (NLJC) teaches children how to hone their social skills and manners and reclaim the art of etiquette.

The National Junior League of Cotillions’ mission is “to act and learn to treat others with honor, dignity and respect for better relationships with our family, friends and business associates later in life and to learn to practice ballroom dance.” Pre-Cotillion,

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{ SEPTEMBER 2018 |

Kathleen Geneva

Junior Cotillion and Cotillion members are encouraged to make new friends, enjoy themselves and be comfortable with their peers. Lessons include manners, both in the home and out; party etiquette; sports etiquette; how to properly set a table and table etiquette; and of course, how to ballroom dance.

HAYMARKET LIFESTYLE

}

Kathleen Geneva, a Haymarket resident and mother of two teens, brought the National League of Junior Cotillions to the town in 2014. It was a fateful coincidence that, while looking for such a program for her own children, she discovered the organization and saw the need for it in our area. Upon further research, she applied for the position of director, was hired, trained, and established the Western Prince William Chapter. The Chapter meets in Dominion Valley and offers PreCotillion classes for 3rd and 4th graders; Junior Cotillion classes for 5th-7th graders; High School classes; High School Etiquette 101 and Instructional Dinner classes; and Corporate Adult Etiquette Classes. All classes meet monthly and last 90 minutes.

Kathleen feels strongly about the positive benefits a structured program on social education offers. The same way we educate our children in school,

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“The same way we educate our children in school, social education is another facet of life that needs attention.”

social education is another facet of life that needs attention. Social skills are important to hone during the middle and high school years, to prepare kids for when they go out on their own.

It’s important to know how to start a conversation, give a compliment and speak confidently in an interview.

Any Cotillion student can tell you that Kathleen says the following phrases throughout the year, “Think about your choices, your manners and your behavior. Set yourself apart with your behavior. You have a choice -- who do you want to be? Have respect and consideration for others and be honest.”

Simple rules to live your best life.

As rapidly as technology is changing, Kathleen actively works to include aspects of it into the curriculum. While there is a trademark curriculum for the 150 chapters of NLJC, Kathleen adds her own special twist. And it’s that special twist that keeps kids in

the program year after year. Kathleen makes the classes fun and relevant and always positive. Social media, texting, and cell phone etiquette are now part of the classes. She feels it’s important to teach youth how to use social media in a positive and responsible manner.

In the coming months, Kathleen will be offering her advice on timely topics like these in Lifestyle, so be sure to stay tuned. For more information on the National Junior Leagues of Cotillions’ Western Prince William Chapter, visit NLJC.com/n/index.php/ Chapters/WestPrinceWilliam/Chapter, and follow the group on Facebook at @ CotillionOfWestPrinceWilliam. ❖ ABOUT THE AUTHOR Frannie Barnes is a content writer and editor, and owner of ForWord Communication. She lives in Gainesville with her husband, three active kids, cat, and dog. You can reach her at franniebarnes@ forwordcommunication.com.

PHOTOGRAPHY (THIS PAGE) BY HANNAH PHILLIPS | HANNAHPHILLIPSPHOTOGRAPHY.COM

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Gainesville’s Rachel McArthur Sets Her Sights on the 2020 Olympics STORY BY FRANNIE BARNES PHOTOS BY KARA THORPE

I

f you google the name Rachel McArthur, you’ll find several pages of article links from the likes of The Washington Post, USA Today Sports, Run Washington, and Mile Split, to name just a few, local news video clips, and photos of an accomplished track athlete with record breaking times and a huge following. You’ll also find that she’s a Gainesville local who recently traveled across the world with Team USA. Pretty impressive. And yet, despite the records and accomplishments you’ll find online, the best is yet to come for Rachel.

Rachel is a Patriot High School graduate who now attends and runs for Villanova University. A rising sophomore, she is quick to tell you that she is a student athlete and her academics come first. Her plans are to pursue a post-collegiate running career, but her academic focus is on health sciences with the goal of pursuing a career that incorporates the sport.

In the second grade, while many kids are running around the block, Rachel began running crosscountry. In the third grade, she joined a running club with The Running Store in Gainesville and had her first experience running track races. She attended Gainesville Middle School and ran track competitively from sixth through eighth grade. When

she went on to Patriot, she ran both track, competing in the 800m and 1500m, and cross-country.

You could say that running is in her blood. She comes from a family of athletic women. The middle of three girls, her sisters Kim and Emily have run. Mom, Lisa, is a photographer for Mile Split and also works at The Running Store. Rachel shared that she gets a tremendous amount of support from her family and is so grateful for all the time and effort they spend traveling with her, cheering her on, and helping her in her career.

Running for USA Track & Field, Rachel traveled to Finland this summer to compete on the world stage. She raced in the 1500m and the experience she had will help shape her collegiate and professional career. In speaking with Rachel about what it was like to compete against athletes BELOW: Rachel from other countries, she shared that competing during international runners are fierce on the her Patriot and track and don’t hold back physically to Villanova running get ahead, an experience far different careers. Photos by Lisa McArthur. than what she has had thus far.

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“Try to be patient. You don’t have to peak in high school. Right now shouldn’t be the highlight of your life.”

RACHEL’S ADVICE TO YOUNG RUNNERS:

Rachel approaches her training in the same way she does everything else in her life – with balance. She prefers not to have a “super-taxing” training regimen and appreciates routine. Of course, to the regular person, or weekend warrior, you might find two runs a day three times a week, in addition to track workouts, taxing. But it certainly speaks to the reasons Rachel has been, and continues to be, so successful.

Running is a mentally challenging sport.

In addition to racing against others, runners race against themselves, always striving for a personal best, or PB. Rachel loves running because she thrives on the competitiveness of racing. She also pushes herself and likes to see how she can improve. When races haven’t gone as she’d like, or if she’s feeling off, she has

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{ SEPTEMBER 2018 |

a keen awareness of the mental aspect of the sport. “Personally, I have found if my running hasn’t gone well, it’s because other aspects in my life aren’t going well, “ she explained.

“In high school, and now in college, I focus on my grades. As a student athlete, grades are very important. If running isn’t going the way I would like, I can always focus on my strong academic career and the good relationships I’ve made both in and out of school.”

Her running idol is Nike athlete, Shelby Houlihan, who ran the 1500m in the 2016 Olympics. “She’s a tank,” said Rachel, “a tough athlete. Tough as nails.” She finds Houlihan’s speed and endurance and overall demeanor while competing to be inspiring.

Rachel is inspiring outside of her track career. She has an old soul and understands

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things most people her age have yet to learn.

She’s grateful to her coaches for teaching patience over the years and when asked what advice she’d give younger runners, she emphasized that point saying, “Try to be patient. You don’t have to peak in high school, right now shouldn’t be the highlight of your life.” She has spoken with local running clubs and youth programs, and enjoys sharing her wisdom with kids because it reminds her of where she came from.

As for where she’s off to, it should come as no surprise that Rachel has set her sights on qualifying for the 2020 Olympics in Tokyo.

With her athleticism, dedication, maturity and balanced approach to training, it’s a good bet she’ll make it. Better start planning those cheering parties now. ❖

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Music To Your Ears

Elysabeth Muscat teaches the next generation of singing stars STORY BY DANICA LOW | PHOTOS BY DOUGLAS GRAHAM, WILD LIGHT PHOTOS

M

uscat Elysabeth Muscat Hegab is a world-renowned professional opera singer who resides in Bristow. After spending her childhood in Fairfax County, Muscat went to Tulane University, where she earned a psychology degree. Next, she got her Master’s in music from Mannes College of Music in New York City.

After singing in Europe for many years, Muscat returned to the states and co-founded Baltimore Ballet School.

There, she worked as the managing director and learned that in addition

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{ SEPTEMBER 2018 |

to opera music, she had a passion for running a dance school too.

Now, she teaches piano and voice in Prince William County. She is also the managing director of Virginia National Ballet, where she presides over administration and leads piano and vocal instruction.

Muscat has also served on multiple local and regional artistic boards. These include the Prince William County Arts Council, the National Association of Teachers of Singing (Maryland, Washington D.C. chapter), and the Baltimore Ballet Company.

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GETTING HERE The Peabody Institute of the Johns Hopkins University hired Muscat as a faculty member to teach voice during her first few years back in the U.S. “While I was teaching at this large academy,” says Muscat, “I observed a lot about how to run an institution.

I was exposed to other large dance institutions during that time as well, and learned a lot about how dance schools and companies operate.”

When Muscat was 15, she began voice lessons and retired her dance shoes.

However, she continues to support dance

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as an essential component of expression.

“I enjoy watching all dance forms, and I think it’s helpful for ballet students to study other forms of dance to make them well-rounded,” says Muscat. “Especially as many college programs and professional companies include contemporary dance as a component of their training and repertoire.”

Virginia National Ballet offers character, modern, hip hop, tap, and jazz styles of dance, as well as ballet, and of course, it offers voice instruction and piano lessons.

Muscat’s students have gone on to win regional and national voice competitions, earn entry into prestigious music schools for undergraduate study, and land leading roles in major productions in regional theatres and national tours.

PIANO LESSONS “I enjoy teaching all ages and levels from total beginners to advanced students,” says Muscat.

“I cater each lesson to the needs of each student, whether they are casual beginners, serious pre-professionals, or adults. I like to schedule one lesson first to see if we’re a good fit, and then we can arrange a regular weekly time.”

Muscat charges per lesson rather than requiring monthly contracts for private music lessons.

Muscat is also a trained pianist, as she began taking piano lessons when she was 10 years old, and she accompanies her voice students during lessons. Her current piano students range in age from 7 to adult.

“It’s very exciting to start with a total beginner and then see them work hard and progress each year to the point where they are playing Chopin Preludes, Mozart Sonatas, Bach Preludes,” says Muscat. “I have had students study with me from 8th grade through high school and then go to a great music school such as Juilliard or Manhattan School of Music.”

VOICE LESSONS “I like to teach all of my voice students a healthy, bel canto style of singing,” says Muscat. ‘Bel canto’ in Italian means ‘beautiful singing’ and it’s a traditional classical style.

“During technical exercises,” says Muscat, “students learn how to use their voices properly and receive corrections and suggestions. A typical lesson includes exercises to warm up the voice and improve vocal technique, help with musical skills, and working on repertoire.

The more advanced students will sing more advanced repertoire, and classical students will eventually learn art songs in

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{ SEPTEMBER 2018 |

Muscat coaching student, Laura Rosedale, during a voice lesson.

English, Italian, French, and German.”

As for proper vocal care, Muscat says singing should never hurt. “If your voice is hurting after singing, that means you’re doing it incorrectly,” Muscat shares. “There is a proper technique to singing well in any style. Many people don’t realize that they are misusing their

“Many people don’t realize that they are misusing their everyday speaking voices, which can negatively impact their singing voices.” everyday speaking voices, which can negatively impact their singing voices.”

Most recently, her voice student since 2015 Jake Miller, made headlines when he landed a supporting role in Andrew Lloyd Webber’s sequel to Phantom of the Opera, called Love Never Dies.

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“Jake is incredibly successful,” says Muscat. “He’s only 12 and already singing professionally with many impressive credits on his resume. He’s exceptionally talented.”

WHAT’S NEXT Muscat’s plans for the future are to continue to grow both the music studio and the Virginia National Ballet. “Our students get to perform at the Hylton Performing Arts Center,” says Muscat, “which is a beautiful, huge venue.

Virginia National Ballet’s professional company performs a full season at the Hylton as well, and enjoys touring. At some point I may start a children’s choir and more singing groups if there is enough interest in that.”

“For many students,” says Muscat, “their voice lessons are the high point of the week and it’s an outlet for them from their daily grind. For some, it’s almost like therapy! I also really enjoy meeting and getting to know many different people. It is fun for me to work on a wide range of repertoire and to play, sing, and hear great music each day.” ❖ ABOUT THE AUTHOR Danica Low is a local contributing writer (www.higher-writing.com). For seventeen years, she has worked in public and private sector, public relations, administrative and non-profit work. Her real enjoyment is encouraging and connecting with others. Crafting a story to bring light to a journey brings her joy.

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OUT OF THE BLUE Gainesville restaurant serves superior seafood with unique twists

STORY AND PHOTOS

BY CHRISTINE CRADDOCK

S

ometimes, after all the customers have left for the day, and the sounds of the busy restaurant are replaced with quiet, Ryan Pell looks around and is still amazed at all she and her husband have been able to accomplish. “All the properties we looked at, the business plan we wrote, and the challenges of the first few weeks after we opened… it’s both surreal and gratifying to look at where we are now compared to where we started,” she says.

Although Out of the Blue is one of the newest dining experiences at Virginia Gateway in Gainesville, it was created by a couple with more than their share of experience in this field. Owners Danny and Ryan Pell opened this modern seafood restaurant as a way of building upon the legacy both their families created many years ago.

Danny’s childhood included learning alongside his father, and then eventually beginning his own career in the business.

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He began as a commercial fisherman, then moved to being a seafood wholesaler and managing his father’s crabhouse.

Although her great-grandmother passed away when Ryan was very young, Ryan grew up hearing stories about the adventures of operating a restaurant as a woman in the 1960s. This was rare in those days, so Ryan finds inspiration in the fact that women in her family have pursued uncharacteristic careers for their times.

While the character and experience to run a restaurant runs in the family, the Pell couple are most motivated by their children. Both Danny and Ryan desire to show them how hard work, education, discipline, and determination can transform your life in significant ways.

“It’s all about timing,” Ryan says of all the details that just fell into place to make this dream – 10 years in the making at the time – into a reality. The Pells lived in Bristow for a decade and moved to Gainesville almost two years ago. They frequented Virginia Gateway a few times weekly through the

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years and one day as she was driving past, Ryan saw a sign in front of the former Mimi’s Cafe stating it was available. She immediately called Danny and within a week, they were in the building looking at it for their business. “We are thrilled to be able to do this right here in our own community,” Ryan explains. The space already had a great working structure, so once they officially took possession of the building, it was all about making the vision come to life.

The decor of Out of the Blue is anything but cliche. The corrugated metal walls and the metal chairs and stools are accented by pops of navy blue and hints of anchors and

rope. In seeking to create their own identity, Ryan worked with a great contractor who she says put up with her “let’s try this” or “that doesn’t work so we have to change it” decorating technique. The work in progress seemed like a “living, breathing being” she says, so each piece that was put into place provided further inspiration to the rest of the design. The concept was to incorporate what already existed in the space and then make it their own, while ensuring their desire for a comfortable yet energetic atmosphere to enjoy a relaxing dining experience. The result is the perfect combination of modern, farmhouse, and coastal, and truly fits the menu and unique offerings enjoyed here.

Between the Pells, general manager Justin Perroots, and kitchen manager Ralph Green, the team brings over 75 years of experience handling seafood and in-depth knowledge about bringing the freshest, highest quality products to customers.

The menu was carefully thought out, and sometimes called for creating multiple versions of a dish until they got it right.

Appetizers range from chicken and shrimp quesadillas, to wings, scallops, oysters, calamari, crab dip, and steamed mussels.

The raw bar includes colossal shrimp cocktail, ahi tuna tartare, fresh clams and oysters, ceviche, and seared sesame ahi tuna, as well as the “Family of the Sea.” This grand collection allows seafood lovers to enjoy many of their favorites in one meal.

Fish lovers can enjoy the catch of the day, flounder or salmon, snow crab legs, and steamed blue crabs. Even those without Maryland roots can appreciate the sheer size of the crabs, and generous helping of crab spices.

There is no industry standard for crab sizing, Ryan says, but at Out of the Blue, the standard colossal crab size is approximately 7 1/4 inches and up, from shell point to shell point.

If this doesn’t have your mouth watering, take a look at the Crab Cake Bomb pictured.

Not only is the crab cake large and seasoned perfectly, it is accompanied by a unique twist of mango salsa with a choice of two sides.

This particular dish was Danny’s vision of a 100 percent jumbo lump crabmeat cake with little to no filler. Ryan says it took 25 to 30 prototypes for him to proclaim, “We did it!”

Colossal shrimp, fried oysters, king crabs, lobster, snow crabs, and soft shell crabs round out the dinner menu, but don’t worry – there are also “out of the shell” entrees available. Castaway chicken, filet mignon,

and pasta entrees satisfy the appetites of non-seafood eaters. And even young diners can choose their own fish and chips, shrimp basket or more traditional kid menu items.

Be sure to also take a look at the extensive drinks menu to discover a possible new favorite. Ryan’s suggestion is the Out of the Blue Dirty Martini, which is Ketel One vodka with a splash of olive brine, served with three crabmeat stuffed olives and an Old Bay rim. Along with several beer offerings, wine, scotches, whiskeys, cordials, and sparkling champagne are available.

Also, Out of the Blue has partnered with another local company, MurLarkey Distilled Spirits, to offer specialty cocktails using MurLarkey’s high quality, locally sourced, handmade whiskey, vodka, and gin. The Out of the Blue Colada mixes coconut cream and pineapple with a choice of mango, pineapple, strawberry, or blueberry infused MurLarkey vodka.

When asked what in particular people should know about Out of the Blue, Ryan’s response was that the owners and operators truly care about their community. Out of

the Blue is invested in the success of other businesses and the experience of their guests. Beyond anything else Out of the Blue offers, the Pells are committed to providing a relaxing and positive experience to all those who visit. They also seek to give back to others by hosting special events like Military Appreciation days. Spring nights on the patio, off site catering events, and private in-house events are also fun ways the community can enjoy Out of the Blue.

On July 17th, Out of the Blue celebrated its one-year anniversary. There are sure to be more celebrations, so do try this unique dining experience right here in our community. Specials include All You Can Eat Blue Crabs for $39.95 and $2 Bud Light drafts all day, every day, so what are you waiting for? Out of the Blue is located at 5005 Wellington Road, Gainesville. ❖ ABOUT THE AUTHOR Christine Craddock is a writer, editor, photographer, wife, and mother of two adorable children. She is a faithful contributing writer for Piedmont Lifestyle Publications and has resided in Haymarket since 2006.

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WINES of the MONTH

Old School in a New World

BY MARK LUNA

I

was a lucky kid; I always liked going to school. From kindergarten through all twelve grades, plus my full ‘half-decade’ college career, which somehow concluded with an actual degree in hand. Showing up every day with a chance to learn something was what I loved the most, even if I didn’t realize it at the time. I was especially fond of history and geography; what happened where, and how incredible places around the world were even more deeply defined by the people who lived there over time.

In many ways, I love wine for the same reasons. Wine can be traced back a couple millennia, and it has defined world history, in both its geographical origins and the souls who cultivated the land and vinified the grapes.

For September - the month of the harvest moon - and with classes back in full swing, I’ve chosen to feature a collection of wines with generational old school history, produced in one of the most important wine

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regions of the new world: Argentina.

One would be very hard-pressed to find a more beautiful country than Argentina, an exotic land of mountains, grassland valley floors, lakes, and oceanic cliffs. Its wine history is equally rich, dating back approximately 400 years, with Spanish colonizers leading the way. As centuries followed, immigrants from France and Italy would also plant vines that were indigenous to their homelands. Today, despite drops in recent harvests due to extreme climatic events, Argentina still ranks 6th in the world in terms of wine production. And, of course, the varietal that is most celebrated is Malbec.

A native French grape of Bordeaux and Cahors, Malbec has found a permanent and majestic home in Mendoza, and is the most widely planted red wine varietal in all the country. There’s a very large number of wine producers in Argentina, whose wines include grapes such as Torrontes (white wine), Cabernet Sauvignon and the Italian Bonarda.

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But, Malbec is king, and this month’s article is devoted to some jewels in the crown.

La Posta winery is the brainchild of Laura Catena, wine pioneer and daughter to legendary winemaker Nicolas Catena, arguably the most influential Argentine wine producer of all time. Born in Mendoza, Laura is an extraordinarily accomplished person, relentless in the pursuit of her passions. In addition to running her own wine label Luca, named after her oldest son, she also oversees her father’s Catena Winery and the Catena Wine Institute, which she founded, all the while living in San Francisco. She’s a mother of three, an ER doctor, and an acclaimed author. Oh, and she happens to be a biologist who graduated with honors from Harvard University.

With La Posta, the idea was there for the taking; to collaborate with Argentina’s best small-family growers and to create single-grower, single-vineyard, hand-crafted wines, with each label showcasing its own expression of Malbec, both in aroma and

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palate, generated by the various and distinct Mendoza appellations.

The term La Posta itself translates to “the tavern,” and refers to a place where family farmers would meet to swap their stories of the day, discuss the details of their respective soils and cellars, and ultimately celebrate their shared passion for life in vineyards.

In bringing these families together for a singular pursuit, Laura called upon esteemed winemaker Estela Perinetti Armando, whose own wine-growing family emigrated from Piemonte, Italy, and whose pedigree includes a degree in Agronomic Engineering from the National University of Cuyo in Mendoza, as well as winemaker stints for both Nicolas Catena’s Gascón label and Bodegas CARO, the joint venture between Catena and Domaine Barons de Rothschild – Lafite, where she spent thirteen years producing wine.

As for the families who comprise the new venture, they too are of Italian descent, their ancestors having come to Argentina for a new life in a new world, bringing with them their timeless traditions of hard work and unconditional love of both family and wine.

Paula and Pablo Pizzella are relatively new to Mendoza Province, but they are wellseasoned, meticulous growers of cool-climate Malbec. Their vineyard is called Finca Coquena, named after the god and protector of goats, sheep, and llamas in the Andes Mountains. As for the wine that comes from their grapes, the LA POSTA PIZZELLA MALBEC 2016 is a gift to the Malbec world that invites you to journey westward to Altamira, in the region of La Consulta, situated in the glorious Uco Valley.

PIZZELLA MALBEC 2016 has a beautiful, reddish purple color in the glass. The aromas of black cherries, dark chocolate, and baker’s spice fill the senses and transfer seamlessly onto the palate. Additional notes of blackberries and plum, along with shades of sandalwood and clove spice, complement the hints of violets that await the finish. This is a full-bodied Malbec, well-structured and very balanced. It’s aged for one year, mostly in French oak and partially stainless steel tanks; and with autumn around the corner, it’s an ideal pairing for grilled meats and rice pilaf, wild mushroom ragout, and sage risotto. It’s perfectly priced around $20 and is a 91 point recipient in Wine Advocate magazine.

Next, we travel north to the town and department of Lujan de Cuyo, into the vineyards of Ugarteche. With elevations

exceeding 3000 feet, it’s the perfect place for a different kind of Malbec, vibrant and explosive, like LA POSTA MALBEC PAULUCCI 2016.

Angel Paulucci´s family has produced wine in Italy since the early 1800´s, and his family’s move to Mendoza in 1953, when he was 21 years old, would change his life forever. In 1960, he planted his first Malbec vineyard and has never looked back. If you get Angel talking, plan on staying awhile—tales of his childhood, with stories of enemy soldiers firing bullets into his family´s red wine barrels so that they could quench their thirst, will occupy some serious time and imagination.

As for the PAULUCCI MALBEC 2016, Estela Perinetti Armando has captured the essence

of Lujon de Cuyo. This wine is alive and explosive, even as the vines are upwards of 40 years old. Bright red in color, with aromas of red cherries, raspberries, ripe plums and field flowers bursting from the glass, there’s a toasty oak backdrop that delicately mingles with spice notes and soft caramel on the finish. This is a creamy, medium-bodied wine that’s full of life. It pairs with everything from hamburgers and chicken to pasta and mild cheeses. This 100% single-vineyard selection is also barrel aged for one year and, like the PIZZELLA, is carefully hand-crafted. Former Wine Spectator writer and critic James Suckling give the PAULUCCI MALBEC 91 points and encourages Argentina wine lovers to drink it now!

Rounding out the triumvirate of La Posta small-family growers is Domingo Fazzio, whose single vineyard LA POSTA MALBEC FAZZIO 2015 hails from Tupungato, in the Uco Valley. Domingo’s grandfather, Salvador, was from Sicily and traveled to Argentina in 1917 looking for a better life. His son Francisco married in Mendoza, had three children and, in 1955, purchased fifteen hectares in Tupungato, dedicating himself to viticulture. His son Domingo expanded the family business and purchased additional lands in Tupungato, where he grew different fruits on a farm. In 2005, Domingo bought a vineyard of 100 hectares in the area of Agua Amarga and named it "El Nono Francisco" in honor of his father.

In many ways, FAZZIO MALBEC 2015 splits the seam of its two companions. A vibrant nose of red and black cherries, as well as ripe plums and floral accents, make way for more tannic wine, still full of fruit, but plenty of earthy structure to balance it all. In crafting this wine, Perinetti Armando implements both barrel and steel, giving the relatively young vines both fluidity and muscle. This is a delicious wine and pairs beautifully with pork tenderloin and walnut relish. Suckling also gives it 91 points, and like its two counterparts, it’s priced around $20.

And finally, if you’re a fan of red blends, Estela Perinetti Armando offers up her own special little wine. LA POSTA COCINA TINTO 2015 is a complex table blend of Malbec, Syrah, and Bonarda, another old world grape that has thrived in Argentina. Perfect by the glass, it’s even better by the bottle. Aromas of red cherries and raspberries are infused with mocha and spice, and your first taste will wash across your palate like a flood of fresh fruit. The viscous mouthfeel keeps the flavors lingering for a long while, while hints of baking spice and subtle oak keep the fruit flavors fresh and lively. This is a fun wine for fun occasions and priced inside $20.

LA POSTA COCINA TINTO 2015 is, in many ways, the winemaker’s way of saying ‘thank you’ to three loving families whose toil in the fields inspires greatness in the glass.

I hope you get the chance to try all of these wonderful wines, and in doing so, experience the breadth of a truly wonderful varietal, given new life in a new world by a small group of ‘old country’ families. If you have any questions, contact me at info@winespique.com.

Until next time, Happy Vino’ing! ❖

ABOUT THE AUTHOR 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 can be reached at info@winespique.com.

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