Evince Magazine October 2018

Photo Finish

Ginger Hamlett, Joshua Henry, Victoria Worley, Aaron Smith Page 20

Mary Bagwell

Offering an Abundance at Southern Plenty Page 5

Page  2 October 2018

3D mammograms reveal more life-saving detail.

Breast imaging that offers better accuracy and fewer callbacks can be life-saving, especially for women with dense breast tissue. A 3D mammogram at Sovah Danville Imaging Center can improve cancer detection by 40%.*

Schedule your 3D mammogram by calling 434.793.1043

*breastcancer.org

October Contents

Photo by Michelle Dalton Photography

3 Editor’s Note

Editor’s Note

Iron Chef winner Mary Bagwell, pictured on our cover, knows a thing or two about good taste and foods that taste good. Read about this talented woman on page 5. Her friendly competitors are also pictured on the cover and in “Photo Finish” page 20. Maybe you’d like to pretend you’re a famous chef and cook Pot Roast Bolognese using the recipe on page 19. Speaking about good things to eat, read “Endangered Halloween Candy.” It’s a scary thought. Details on page 10.

Linda Lemery writes that the only good-tasting food in her house comes from someone else’s kitchen. She blames it on the refrigerator. See page 17.

“Having Good Taste Isn’t Always About Flavor-The Wine Spot” on page 18 contains excellent food for thought. Humorist Kim Clifton offers another topic for contemplation on page 9 in “A Straw Vote”—not to be confused with the midterm elections November 6 that will decide whether Democrats or Republicans will control Congress.

5 Mary Bagwell Offering an Abundance at Southern Plenty

by Joyce Wilburn

The

oice of Good Taste

CEO / Publisher Andrew Scott Brooks Editor Joyce Wilburn (434.799.3160) joycewilburn@gmail.com Associate Editors Jeanette Taylor • Larry Wilburn

6 Renovation Reality Part 27

by Carla Minosh

Contributing Writers

8 Spotting Exceptional Customer Service

by Mack Doss 9 Second Thoughts

A Straw Vote

by Kim Clifton

Pattie Cairns, Kim Clifton, Mack Doss, Mary Franklin, Adam Goebel, Carole Holland, Elyse Jardine, Faye Kushner, Telisha Moore Leigg, Linda Lemery, Charlotte Litzenberg, Kathy Milam, Carla Minosh, Bernadette Moore, Danielle Pritchett, Dave Slayton, Danielle Staub, Diana Schwartz, Melanie Vaughan, Joyce Wilburn, Larry Wilburn, Annelle Williams, Mack Williams

Art & Production Director Demont Design (Kim Demont) Finance Manager Cindy Yeatts (1.434.709.7349)

10 Endangered Halloween Candy

by Mack Williams

Marketing Consultants For ad information contact a marketing consultant listed below.

12 The Deer by Callum’s Bridge

Fiction by Telisha Moore Leigg 13 Where’s the Music?

Dos Guitars

by Larry Wilburn

Kim Demont (434.792.0612) demontdesign @verizon.net

14 Calendar 16 Book Clubbing / Born a Crime

by Trevor Noah

a review by Danielle Pritchett

Lee Vogler (434.548.5335) lee@evince magazine.com

17 Reflecting Forward

The Voice of Good Taste:

Somebody Else’s Cooking

by Linda Lemery 18 The Wine Spot

Having Good Taste Isn’t Always about Flavor

by Dave Slayton 19 Around the Table

Pot Roast Bolognese

by Annelle Williams

Sly Strader Milam (434.728.1291) sly@evince magazine.com evince\i-’vin(t)s\ 1: to constitute outward evidence of 2: to display clearly: reveal syn see SHOW Deadline for submission of November stories, articles, and ads is Monday, October 22, at 5:00 p.m.

Submit stories, articles, and calendar items to joycewilburn@gmail.com.

20 Photo Finish

Editorial Policies:

Take time to enjoy our regular features: “Renovation Reality,” Spotting Exceptional Customer Service,” fiction by Telisha Moore Leigg, “Where’s the Music?” and the calendar of events. It’s all in good taste..

Evince is a free monthly magazine with news about entertainment and lifestyle in Danville and the surrounding area. We reserve the right to accept, reject, and edit all submissions and advertisements.

EVINCE MAGAZINE 753 Main St. Suite 3, Danville, VA 24541 www.evincemagazine.com For subscriptions to Evince, email info@evincemagazine.com.

Cost is $24 a year.

Sincerely,

Credits: Amber Wilson: hair; Catherine Saunders: skin care and makeup; Genesis Day Spa & Salon, 695 Park Avenue, Danville.

Janelle Gammon: nails; Salon One 11, 111 Sandy Court, Danville. Clothes and accessories: Rippe’s100 Years of Fashion, 559 Main St. Danville.

Evince Magazine Page 3

© 2018 All rights reserved. Reproduction or use in whole or in part in any medium without written permission of the publisher is strictly prohibited.

Photo Finish

Ginger Hamlett, Joshua Henry, Victoria Worley, Aaron Smith Page 20

Mary Bagwell

Young Professionals

Offering an Abundance at Southern Plenty Young Page 5 Professionals

On the Cover:

Photo of Mary Bagwell by Michelle Dalton Photography

OF THE YEAR

www.showcasemagazine.com

| OctOber 2018 | ShOwcaSe Magazine 1

Don’t Forget to Pick Up the October Edition of Showcase Magazine

Page  4 October 2018

Evince Magazine Page 5

E

very Monday through Saturday morning at eight o’clock, Southern California meets Southern Virginia at the corner of Seymour and Main Streets in the small town of South Boston. That’s when Arcadia native, Mary Bagwell, unlocks the door of Southern Plenty, an arty, eclectic café and welcomes a steady stream of customers.

Sitting inside at a table near the kitchen, the award-winning chef begins her story. “When this building was purchased ten years ago, we planned to have a book store with tables in the front where people could eat and read,” she explains. Two unexpected things happened: the historic floor wouldn’t support heavy books and additional dining space was needed because the delectable food was in such demand. Eventually the floor was stabilized and the space evolved into the current restaurant with dining at its center surrounded by beautiful handmade items, wine, gourmet and deli products, pottery, and a coffee bar.

Mary elaborates: “In a small town we have to be diverse.

Customers come in frequently and see how things have changed. I want people to feel comfortable with their friends in a creative atmosphere. The word I use to describe the feeling is delight.” To illustrate the point, she mentions the different colored tablecloths, the handcrafted items for sale on the shelves, the mouthwatering pastries and the presentation of delicious food.

An upstairs expansion last year created a quiet meeting room accented with local art and crafts attractively displayed on the walls and furniture. “When my husband and I travel, I find things that delight me and bring them here,” she says, adding, “Things in this shop are like a map of the experiences we’ve had.” Examples are the tea towels hanging in the front window that she discovered in Albuquerque that were made by women who are trying to become financially independent.

Mary brings a wealth of experience in cooking and running a business to

Café. “I saw Mariposa as helping to change the area after Burlington Industry and the candy factory left,” she says, explaining that mariposa means butterfly in Spanish, a symbol of transformation. A catering service followed before the move to South Boston and the opening of Southern Plenty.

In spite of her busy schedule, Mary found time last month to participate in the Iron Chef Competition in Halifax and came home with the first prize.

She admits to being confident but also a little apprehensive competing against other outstanding area chefs. Her trophy, a handcrafted knife by Sam Knapp, hangs on a wall near the busy café kitchen.

Mary arranges some of the hats for sale.

at a European bakery. “I worked the front counter and saw how someone could be very creative with food,” she remembers.

Keeping that thought in mind, she channeled her artistic passions into preparing food for her teenage children.

On a recent mid-morning visit, customer Debbie Morris notices the prize as she leaves the back of the restaurant with her purchases and heads to the front door. She pauses to give Mary a parting message, “It smells wonderful back there. Whatever is going on in that pan, it’s going to be good.” With a laugh, Chef Mary acknowledges the compliment and heads back to work. The lunch hour is approaching and she knows there’s an abundance of things to see, do, and taste at Southern Plenty, not only for customers but also for her and the staff.

The inspiration for becoming an entrepreneur happened years later after moving to Clarksville, Virginia in 2001 and realizing that the town’s only coffee shop had closed. Mary felt she had no choice but to open Mariposa

• Chef Mary will be teaching two-hour cooking classes in October. For more information, call 434.575.7675 or visit 206 Main Street in South Boston or facebook.com.

Mary Bagwell Offering an Abundance at Southern Plenty

by Joyce Wilburn the Southern Plenty table.

Unknowingly, she began preparing for this chef/business owner career when she was a junior-high student in Southern California crocheting vests and selling them to hippies. The Cal State Los Angeles design major was also a member of Creative Arts Group in Sierra Madre, where she experienced the joy of creating art and developing an appreciation for the artistic talents of others. As a young adult, she became more aware of fine foods and wine while employed

Photos by Michelle Dalton Photography.

Page 6 October 2018 Eventually, the discussion came around to the chandelier from the rear parlor. Darrell took me down the utilitarian basement stairs to uncover the spectacular piece, lovingly wrapped in a white sheet.

Even in the basement’s dim light, the crystals threw their rainbow reflections into dark corners, adding dazzle to the dreary space. My admiration of the piece was plain, as I vocalized my surprise at the size and awe of the sheer number of crystals it supported. In addition to crystal arms, drip plates, and finial, it also had additional crystal decorative pieces completely unnecessary to the function and purely designed to enhance the form. It would be perfect for our house.

Renovation Reality Part 27

by Carla Minosh Unlike HGTV shows where home renovations are completed within thirty to sixty minutes, the Victorian house at the corner of Chestnut Place and Main Street in Danville has been under a transformation for eighteen years. This series explores the truth of home renewal from someone who has been there and done that. If you missed any of the articles, visit www.evincemagazine.com.

T

om and I had decided that

the music room would

become the showplace for a glorious 1880s six-arm, crystal chandelier at least five feet tall, dripping with handcut crystals that had been purchased from a gentleman in Baltimore, Darrell Strader. He had removed it from his row house when the rear parlor was converted into a kitchen.

I went to Baltimore and upon meeting Darrell, I realized how much we had in common.

Decades before Tom and I thought of restoring an old house, he had actually done it. His Baltimore Victorian row house with high-ceilings was meticulously maintained. He had sought to retain the original features and had anguished about turning the rear parlor into a kitchen, but the existing kitchen was hardly more than a large closet. His respect for the original features went above and beyond; he had completely restored the original bathrooms to their former glory with slabs of marble beneath the toilet and clawfoot tub still intact.

The high-tank toilets even had their original pull chains. The Lincrusta in the hallway and vestibule was carefully restored and re-painted in periodappropriate colors, and vintage draperies hung in all of the downstairs windows. We talked for hours about the labor he had put into restoring the home as a young man and maintaining it as both he and his restoration project had aged together.

After we retreated back upstairs to settle the matter over some tea and butter cookies, I asked the price on three separate occasions.

Each time, the question was met with uncertainty, or a reminiscence, or simply ignored. Because I have a three-strikes-and- you’reout rule, I did not pursue the question any further, and, by the time we concluded our meeting, no price was offered.

I deduced that Darrell was not quite ready to part with the chandelier.

The beauty of the pursuit of historical materials is that I meet other like-minded individuals who value the same things I do and who understand the journey better than most people. We quickly added Darrell to our growing network of old-house friends and made many treks to Baltimore to explore Charm City with him at our side. We showed him our favorite parts of the Baltimore Museum of Art, and he introduced us to the Walter’s Museum.

We shared meals at local restaurants and explored the train museum together.

We even met farther afield, growing our friendship in museums and sharing music and entertainment. The chandelier in the basement became a distant memory, and we never brought it up again, as it was now the least important thing about our relationship with Darrell.

(to be continued)

Evince Magazine Page  7

Page  8 October 2018

Spotting Exceptional Customer Service

by Mack Doss

Our family recently visited Cotton at Riverside Mill restaurant, 109 Bridge Street, Danville, to celebrate my granddaughter’s fifteenth birthday. We were there for an early dinner and the staff was very busy. Our server, Kattie Richardson, made us feel as if we were at home; she was very attentive to our every need. She should be commended for the exceptional service that she provided. As we were leaving, she came to our table and thanked us for our visit and took the time to wish my granddaughter a happy birthday.

Thanks, Kattie. Your great customer service skills did not go unnoticed.

Evince and the Danville Pittsylvania County Chamber of Commerce want to encourage and recognize exceptional customer service. When someone gives you exceptional service, please let us know. In 300 words or less, tell us what happened. Email your story to joycewilburn@ gmail.com or chamber@dpchamber.org.

Evince Magazine Page 9 your credit card number. In this scenario, if servers quietly lay down a straw beside your glass, without request, they’re busted.

Wait-er minute. That doesn’t seem fair. Getting in trouble for simply doing your job is lower than bringing donuts to a Weight Watchers’ meeting.

Before I go on, I’m honestly not itching for a fight. I understand that plastic debris is causing hazards for marine life. I’m all for saving the planet even though I’m equally as guilty for destroying it. I’ve contributed more than my share to the landfill with water bottles and shopping bags alone. So, please, before you pen a letter of complaint to the editor, you must know that I don’t intend to judge.

Second Thoughts

by Kim Clifton ©2018

A Straw Vote Talk about the one that broke the camel’s back. I’ve just discovered legislation which sounded so foolish that I first dismissed it as fake news.

Apparently, in Santa Barbara

a law will go into effect next year wherein waiters cannot give you a plastic straw without your request. Let that sink in.

I’m not talking about serving alcohol to minors or stealing

The irony is that what kills sea turtles protects people from bacteria and all kinds of nasty stuff. One time a waitress set down my Coke just after she’d simultaneously grabbed three dirty cups by sticking her fingers inside them.

Without the benefit of a straw, drinking from my germy glass would have been a bit hard to swallow.

The thought of someone to wait on me sounds wonderful even if the service is considered politically incorrect. I would love to have a person anticipate my need before I knew I needed it. I appreciate a dining experience so complete that the only things I might possibly request are directions to

powder my nose.

This news seems odd to me because I’m not used to being pampered. I eat more often than I dine. I rarely see crisp linens, fresh flowers or lighted votives adorning my table. My food is always brought out on a tray although I’m generally the one carrying it. It would be nice if someone would bring me a straw without asking. Mine are stuffed in a canister alongside the sugar and salt-n-pepper packets… which brings me back to this drinking problem.

I need straws and I’m afraid this negative attention to them could escalate into something bigger. It panics me that good straws may be on the way out.

Finding a replacement would be hard since the choice of “paper or plastic” only works for grocery bags. Of the two, it has to be plastic. Paper straws collapse faster than Hillary’s bid to be our next president.

Sometimes California can be as far left in its thinking as it is on the map, but maybe they are on to something, if Mother Earth is to be spared.

It just seems like they are going about it the wrong way.

It’s bad enough that the job requires being on your feet for long hours with low pay. I’m sure many have considered giving it up at the end of a busy shift and this could tip the scale. To risk being arrested for merely being conscientious would definitely have to be the last straw.

Page 10 October 2018

A

few months ago I

experienced a shock

similar to the one I received when it looked like the cream-filled sponge cake, Twinkies, was done for! The Necco Candy Company, the oldest continuously operating American candy company and maker of conversation hearts, Mary Janes, and Squirrel Nut Zippers, had shut down.

My mind switched into reverse gear to the candy-critical mass meltdowns of my childhood-Halloween trick-or-treating and Valentine’s Day in elementary school. If one received a couple boxes of Conversation Hearts on February 14 in his decorated, paper Valentine’s mailbox taped to the wall with masking tape, he knew someone cared. I wonder if any of those phrases on the old hearts would now be considered suggestive?

As far as Mary Janes are concerned, now I can only let them dissolve unchewed, due to the present state of my molars. Truly, I am a second

Photo by Joyce Wilburn

Endangered Halloween Candy

by Mack Williams cousin of George Washington with his wooden teeth. If you are thinking about the other Mary Jane, I never lit up nor inhaled,

despite being a child of the1960s.

Considering the possible fate of these candies, I just ordered all

of them from Amazon to store away like a squirrel, just in case.

DAHS ANNuAL FuNDRAISER

October 13, 2018 • 6:00-10:30 p.m.

Cottontail • 600 Craghead Street Entertainment by The Pizazz Band

Heavy hors d’oeuvres (vegetarian) • Silent auction • Cash bar Photo Booth - You supply the camera; we supply everything else!

Tickets: General Seating • $35 per ticket Table for eight (reserved) • $40 per ticket To purchase tickets: Mail check to P.O. Box 3352, Danville, Virginia 24543 Pay in person at the shelter, 996 South Boston Road, Danville Pay through our link to PayPal on Facebook Sponsored by Animal Medical Center • Ben David Jeweler • B & P Roofing • Brosville Animal Clinic Dr. and Mrs. Robert Carlish • Carolina-Virginia Animal Hospital Cherrystone Veterinary Hospital • Claudette S. Robertson, Attorney at Law Commonwealth Home Health Care • Computer Booking & Curves • D&M Heating & Air, Inc. Daniel Builders, LLC • Daniel, Medley, and Kirby PC • Danville Family Vet • Danville Toyota Demont Design • Dr. and Mrs. Stuart Kramer • Eden Jewelry • Furr’s HVAC/Electrical/Plumbing Harris, Harvey, Neal & Co., LLP • Hilary Wyatt (in memory of Barbara Smith) • JJ Hogan Towing Pullins Truck Repair • Pink Plumber • Red Dog & Company • Todd Breaux State Farm Tony and Ann Hyler • Town and Country Veterinary Clinic • Westside Diner Wilco Janitorial Supply • Woodall Chevrolet

Evince Magazine Page 11

DOPESICK: an addicted america A night with author beth macy

Join us for an evening with NY Times bestselling author Beth Macy as she discusses her new book Dopesick: Dealers, Doctors, & the Drug Company That Addicted America. Hailed as the only book to fully chart the devastating opioid crisis in America, Dopesick paints an unforgettable portrait of the families and first responders on the front lines of this troubling epidemic.

October 22, 2018 | The Prizery 700 Bruce Street South Boston, VA 24592 Private Reception

Discussion & Book Signing

$25—Tickets required. To purchase tickets, visit registration.svhec.org/ dopesick.

FREE—Registration required. To register, visit registration.svhec.org/ dopesick. Space is limited.

6:00 - 7:00 PM

7:00 - 8:30 PM

Sponsored by:

VOTE YOUR MAIN STREET

BETWEEN SEPT 24 - OCT 26

DANVILLE 2018

TO CLINCH

$150,000

FOR N UNION ST

V O T E DA I LY voteyourmainstreet.org/danville OR

text ‘votedan’ to 555888

F I G H T 4 N UNION ST

Page 12 October 2018

The Deer

by Callum’s Bridge a letter from Mean Keisha to her son fiction by Telisha Moore Leigg Kwon, You won’t remember the bridge, how it used to be blue till the city painted it dark grey, but I do. You won’t remember that after the city dug the river bed deeper to keep the water from running over the banks of Quincy River onto Walker’s Road every time it rained a lot that people could go by the bank under the bridge real easy.

You won’t remember being under there with me ‘cause you were just a baby, won’t remember the cold of that late October fall, how your fingers were tucked under my left breast and still you shivered, how we sat there, how you wouldn’t nurse no more, and I didn’t know what to do to keep us safe.

We’re

on Danville!

Janet Donna Holley • Gibson Owner Owner

HOLLEY & GibsOn REALTY COMPANY

339 Piney Forest Rd., Danville, VA 24540

Office: (434) 791-2400 Fax: (434) 791-2122 Visit our website at

www.holleyandgibsonrealty.com

You won’t know that the reason they painted Callum’s Bridge was ‘cause people kept spraying things on it, some bad and some just wholoves-who. I didn’t have a spray can, Kwon, but I held that old penknife I took from some man. I carved your name and mine. And they can paint all they want, I bet it’s still there, but you won’t know that. I remember how I held you as I did it.

Callum’s Bridge ain’t the best place for hiding as it was then. And it won’t so much a running away we did, as a just-got-up-out-of-that-

old-apartment bedroom off of Quarly Street, threw off that ratty comforter one day and we gone.

I didn’t think nobody care we went, you know? You were maybe a year old and some months, and, Manhattan, he won’t going look for us too hard. It was the morning and it wasn’t raining, just foggy and sky-broke with a little light, almost yellow, far off. In the whole world, we were alone under that bridge. I remember the water smacked the edge of the bank ‘cause a storm had come through; the big rocks didn’t move, so everything move around them, and the broke-off branches seemed to swim on their own down to the falls.

Callum’s Bridge ain’t its real name. It’s just what folks call it.

You won’t never know that less someone tell you. The official name is after some general, but don’t nobody I know call it that. I do know I was sixteen under that bridge and so tired. I had seven dollars and twelve cents, a bag of junk with some stuff and clothes no one wanted, a baby no one wanted, and me. It was cold and I couldn’t go back to Manhattan’s once he woke and realized I was gone, and I didn’t know where to go forward-like. And all I could see under Callum’s Bridge was water,

brown, dirty water moving on and on down past leaf-losing trees that bent to it. I could see on my side of the river at the edge of the bank of Callum’s Bridge the dirt that kept getting moved in the water, early gold leaves floating lost from the trees. Kwon, I was wrong for what I was thinking.

Now, there is a fence that blocks the way down to the bank where we went, but it wasn’t there then.

Now, there is a street light by the edge of the water that comes on at first hint of dark. Now there is. But back then there won’t nothing to keep us from the water. I wondered if the water would be as cold as I thought. So, I went, and I took you also there to Callum’s Bridge.

When the deer stepped out they was regal-like and even you looked. They was so pretty in the grass opposite my side of the river of Callum’s Bridge, about five of them; they had big eyes, long legs; one little one had spots, and they watched us as we watched them, a long time, just chewing their peace. Kwon, you never nursed after that, and I still don’t believe nothing extra good coming, but I do know I never went into the deep at Callum’s Bridge. Kwon, I know you won’t remember the bridge, how it used to be blue, but I do.

Evince Magazine Page 13

Darryl Turpin

Mark Percario

Where’s the Music?

Dos Guitars

by Larry Wilburn

H

ave you seen Mark Percario

and Darryl Turpin lately?

Maybe you know them as Dos Guitars. Their musical journey started seven years ago at a chance meeting in Norm Aquilo’s store, Riverland Music, on Main Street in Danville. On that fateful day, they struck up a conversation and learned about each other’s interests. Neither was performing publicly at the time and that’s when they decided it was time for a change.

Darryl asked an organizer of a cancer society fundraiser if she’d like live music at the event and suggested Mark might be able to help out as well. They both played but separately. Jake’s on Main restaurant had recently opened and the guys knew that’s where they wanted to start. They rehearsed “a couple of times” according to Darryl and then approached owners, Jake and Connie Eckman. Mark is grateful that the Eckmans were willing to give the musicians a chance.

They also started performing with the street group organized

by Jeff Liverman, former director of the Danville Science Center.

When asked about their musical roots, each man said his interest in music began at an early age because their parents played piano. Darryl remembers that he wanted to play guitar as early as the second grade. He is self-taught and credits his style of “melody over chords” from listening to recordings of guitarist Doc Watson. Mark took up the saxophone in junior high but gravitated to classical guitar, taking classes for a number of years. At some point, he put the guitar aside for a decade before regaining interest and, more importantly, meeting Darryl.

When Dos Guitars plays, listeners sense that Darryl and Mark know what the other is going to play next. Hearing their seamless mesh of intertwining melodies over a foundation of distinctive chordal patterns is very enjoyable. Look for these talented guitarists who helped change the music scene in Danville. They can be heard at various venues in the area on a regular basis.

If readers would like to recommend a local musician for a future article, email lewilburn46@gmail.com with contact information.

Page 14 October 2018

October Calendar Abbreviation Key

• AU=Averett University, 434.791.5600 www.averett.edu • DMFAH=Danville Museum of Fine Arts & History, 975 Main St. 434.793.5644 www.danvillemuseum.org • DSC=Danville Science Center, 677 Craghead St. 434.791.5160 www.dsc.smv.org • HNT=Historic North Theatre, 629 North Main St. Danville 434.793.7469 www.TheNorthTheatre.com • PA=Piedmont Arts, 215 Starling Ave, Martinsville 276.632.3221 www.PiedmontArts.org • The Prizery=700 Bruce St., South Boston, 434.572.8339, www.prizery.com

Ongoing

Guided Walking Tours – Millionaires Row, Holbrook Street and Tobacco Warehouse District.

Danville Historical Society. www. danvillehistory.org. 434.770.1974.

See page 13.

DMFAH self-guided audiovisual tours. 434.793.5644.

Brosville Library: 11948 Martinsville Highway www.pcplib.org 434.685.1285 Danville Public Library: 511 Patton St. www.readdanvilleva. org 434.799.5195 DPL Westover Branch: 94 Clifton St. www.readdanvilleva.org 434.799.5152 Gretna Library: 207 A Coffey Street, www.pcplib.org 434.656.2579 Gunn Memorial, Caswell County Public Library: 118 Main St, Yanceyville, NC www.caswellcounty.gov/library 336.694.6241 Halifax County Public Library: 177 South Main St. www.halifaxcountylibrary.org 434.476.3357 History Research Center and Library: 340 Whitehead Street, Chatham www.pcplib.org 434.432.8931 Mt. Hermon Library: 4058 Franklin Turnpike www.pcplib.org 434.835.0326 Pittsylvania County Public Main Library: 24 Military Drive, Chatham www.pcplib.org 434.432.3271 South Boston Public Library: 509 Broad St. www.halifaxcountylibrary.org 434.5575.4228

October 1-5

Enchanted Forest Book Fair: Sacred Heart Catholic School, 540 Central Blvd. Danville scholastic.com/ bf/sacredheartbookfair

October 1-14

Art La Turque Take 2: three artists from Turkey DMFAH

October 2

1859 Coffeehouse Lecture Series Dr. Marc Muneal talks about the history and cuisine of South-Asian Indians in Trinidad and presents a cooking demonstration; AU Student Center, 204 Woodland Drive 2nd floor.

7pm free (see Sept. Evince page 5)

October 3

Concert by Cellist Cameron Grimes: The Wednesday Club, 1002 Main St. Danville. 3:45pm free open to the public dcairns@gamewood.net

October 4

Meet the Author: William Guerrant author of Jim Wrenn; South Boston Public Library reception 5:30pm; talk and book signing 6:30pm.

October 4, 11, 18 & 25

The Sofa Sessions: Enjoy live & cozy musical rerformances on Thursdays from 7-9pm at

W T F S 3 4 5 6 10 11 12 13 17 18 19 20 24 25 26 27 31

familiarization, individual protection methods VIR 434.822.7700 ex 15 presents

The Sofa Sessions by

October 1-13

Bill Rutherfoord: Allegory of No Region: PA; Eleven large-scale, colorful and densely populated paintings inspired by artistic and literary figures as divergent as Jean Cocteau, Jasper Johns, and Joel Chandler Harris while historical references extend from Jamestown to Fort Sumter to the BP Gulf oil disaster. The reclaimed character Brer Rabbit leads the viewer on an epic journey across three centuries of heroism and trickery, both comic and tragic, ultimately creating historical and contemporary allegories and conundrums that lead to an investigation of the very nature of identity, culture, and history. free Works by Chris Frazier: He uses recycled and reclaimed materials to create functional works of art. PA free

October 2018

S M T 1 2 7 8 9 14 15 16 21 22 23 28 29 30

Crema & Vine. Every 3rd Thursday it is aired live on 104.5 The Dan. Upcoming Performers October 4 - Rachel Timm October 11 - Willow Gatewood October 18 - Ernest Galindo (Live on 104.5 The Dan) October 25 - TBD

October 5

Science After DarkSpooky Science Edition: Enjoy Mad Scientist activities and demonstrations 5:30-9pm.

Watch the original 1931 version of Frankenstein: The Man Who Made a Monster, in the Digital Dome Theater. DSC 6pm and 7:30pm free for DSC members and college students with ID. $5 for others Chatham First Concert: Rainier Trio with guest violinist Elizabeth Matheson present Vivaldi’s The Four Seasons paired with The Four Seasons of Buenos Aires by Argentinian composer Astor Piazzolla.

Emmanuel Episcopal Church, 66 Main St., Chatham 7pm www.classicstringsduo.com Cashore Marionettes: The Cashore Marionettes are unmatched in artistry, grace and refinement of movement.

They redefine the art of puppetry. The Prizery 7:30pm

October 6

Mommy + Me: create art projects PA 10am-noon ages 4-12 with adult $30 member/$35 non-member advanced registration required.

Jane Bond Experience: vehicle control dynamics, weapon

October 7

Danville Area Crop Hunger Walk: Ballou Park, 760 West Main St. Registration at 2:30pm. danvillecropwalk.org.

Celebrate: 30+ member chorus and full orchestra from 24 different area churches unite for a service of praise, worship and gospel music free 6pm www.facebook.com: south side region celebration. HNT

October 8-21

People, Pets & Pilot Opening Reception & Exhibit: a fundraiser for the Pilot Club; 45 pictures will be on display. Vote in cash or check for the favorite. Proceeds will help children and adults with brainrelated disorders, disabilities and intellectual challenges. Danville YMCA, 215 Riverside Dr. 4:30-6pm 434.709.0695 karma50@gamewood. net.

October 9

Living Well @ the Y: program presented by Karen Maute, yoga teacher, Reiki II practitioner and owner of the Danville Yoga and Meditation Center. The physical postures, breathing techniques, meditation and relaxation of yoga have the potential to enhance health.

Light, healthy lunch provided to those

The deadline for submitting information for the November calendar is Monday, October 22, at 5:00 p.m. Please send just the basic information following the format on these pages to joycewilburn@gmail.com.

Evince Magazine Page 15 who register before October 5 at 5pm. noon-1pm Danville Family YMCA, 215 Riverside Dr. free, open to the public. Y membership not required. Register at 434.421.3060.

Chamber of Commerce Business Expo: Institute for Advanced Learning & Research, 150 Slayton Ave. 4-6pm www.dpchamber.org

October 11

100 Anniversary CelebrationGarden Club of Danville: Riverwalk trailhead at the JTI Fountain on Main St. 11am a certification of recognition from the City of Danville will be given. GCD will present a memorial bench. all invited 434.203.0852

October 12

Museum Mingle: food, beverages, music by Jason Spring. Dogs welcome. DMFAH 5-7pm Blues, Brews and Stews: craft beer, Brunswick stew, live music. PA Garden 5-8pm $15

his freedom while guiding his master, Julius Caesar, through the intrigues and plots that threaten Caesar’s life.

7pm Violet T. Frith Fine Arts Center, 150 Mountain View Ave. $10 adults/$8 students/senior citizens 60+

October 18

City of Churches Segway Tour: Tour inside Episcopal Church of the Epiphany, First Presbyterian, West Main Baptist, Ascension Lutheran, Sacred Heart Catholic. 9:30am12:30pm Segway training provided. $30 per person-a portion will benefit the churches. 434.770.2521 www. brightleafsegwaytours.com DSC Sensory Friendly Nights: Explore the galleries with sensory sensitivity accommodations to lights and sounds and an evening of sensory friendly activities. 5pm7:30pm At 6:30pm there is a showing of Zula Patrol in the Digital Dome Theater. Free for the first 100.

October 19 & 20

River District Festival: Danville www.playdanvilleva.com

October 19, 20 & 21

Little Theatre of Danville: Bell, Book, and Candle DMFAH $15 10/19-20 7:30pm; 10.21 2:30pm.

434.724.7961

October 19 Leadercast Women: Chamber of Commerce sponsored conference streamed live; transformational leadership event brings nine female leadership experts to the stage; Institute for Advanced Learning & Research; $100 open to males and females; 8:45am-4pm 434.836.6990

October 13 & 14

Free Admission Weekend: DMFAH

October 13

Black Pot Chicken Dinner Fundraiser: Chatham Fire Department, 35 Depot St. music by Jus’ Cauz 5pm $10 adults/$5 children Paws & Claws: Danville Area Humane Society fundraiser. 6pm Cottontail. See ad page 10.

Glow with the Flow: 5K race and block party Main Street Plaza, Danville; 7:15pm packet pick-up 3-6:30pm $20 register 434.799.5150

Halifax Co-South Boston Public Library host the author of Dopesick: Dealers, Doctors, and the Drug Company that Addicted America.

The Prizery free tickets/registration required; http://registration.svhec.org/ dopesick. 434.572.5568.

October 24

Preschool in the Galleries: PA; performances at 9:30 & 10:30am free Author Don Koplen Discusses Jewboy in the South: The Wednesday Club, 1002 Main St. 3:15pm refreshments 3:45pm program free

October 25

2018 Health Summit: 600 Craghead St. (Cottontail) focus on the links between education, workforce, housing, food access, transportation, community engagement and health. free, open to the public 8:30-1:30pm register at dpchamber.org 434.836.6990

October 25-27

Ghosts & Gravestones of Grove Street Cemetery: Hear the voices from Danville’s past. 4 tours each night; advanced tickets $15/$13 DMFAH 6:30-9:30pm light refreshments

October 20

River District Association Open House: new location, 527 Bridge Street, Suite 307. light refreshments, swag, door prizes, and information about the Vote for Main Street campaign and RDA Dream Launch 2018; 10am-2pm 434.791.0210 Old Timers Jubilee: Main St. Gretna; live music, baby contest, food, Wild West shootout area 9am-3pm K of C Car & Motorcycle Cruise-In: 3777 Westover Drive 4pm; 434.251.0488

October 18 & 19

Preservation Conference: Preservation Virginia and the Virginia Department of Historic Resources are hosting Virginia’s annual historic preservation conference in Danville.

Register at: preservationvirginia. org/our-work/virginia-preservationconference/

October 18-20

Caesar & Cleo: AU Theatre; With a hip-hop chorus providing narration, the wily slave Colitus angles to gain

Danville Symphony Orchestra Fall Classical Concert: The French Connection featuring Matvey Lappin, violin soloist; GWHS, 701 Broad St. 8pm www.danvillesymphony.net

October 22

Author Beth Macy Presentation: The Southern VA Higher Education Center’s Area Health Education Center and the

Murder Mystery Dinner Theatre: Last Call at Chez Mort!

Come dressed for a 1940’s jazz club setting 6pm The Prizery

October 26-November 26

AU Fall Student Art Show: Jut’s Café in the Student Center, 204 Woodland Dr., first floor; Mary B. Blount Library, 344 W. Main Street.

October 27

Meet Faye Kushner author of The Time to Run: reading and signing books; Crema & Vine, 1009 Main St, Danville; 1pm 434.203.3692 Trunk or Treat: Pittsylvania County’s Sherriff Dept. Olde Dominion Agricultural Complex, 19783 U.S. Highway 29 Chatham.

3:30-8pm

October 28

October 26

Opening Reception The Art of the Quilt: PA 5:30-7:30pm PA free

Danville Art League Exhibit Fall’s Back: DMFAH 2:304:30pm free; open to the public

October 31

October 15 – November 26 Forms in Clay: pottery class DMFAH 6:30-9pm Mondays

October 26 & 27

Danville Concert Association Russian Renaissance: performances of everything from tango to folk to jazz redefining the possibilities of traditional Russian folk instruments. 7:30pm AU Violet T. Frith Fine Arts Center, 150 Mountain View Ave. $25 adults/ $10 students.

The Russian Constitution of 1993: Elizabeth Hodges presenter.

Wednesday Club, 1002 Main St. Danville, 3:15 social/3:45 free program open to the public www.

TheWedClubDanvilleVa.org Market Monster Mash: trunkor-treating for people and dogs, scarecrow stuffing, slime station, face painting, caricatures Danville Community Market, 629 Craghead St. 5-8pm 434.793.4636

Plan Ahead November 4

Chili Dinner: SPCA of Pittsylvania County; Chatham Fire Department 434.483.7458

Page 16 October 2018

Book Clubbing a review by Danielle Pritchett

Born a Crime

by Trevor Noah

This autobiography was written by award-winning comedian and host of Comedy Central’s The Daily Show, a satirical news program. What intrigued me the most about this book was its title.

How could someone’s birth be a crime?

In 1984, Trevor Noah was born in South Africa to a white father with Swiss-German ancestry and a black mother from the Xhosa tribe of South Africa. Trevor grew up during apartheid. Similar to America’s racial segregation era, South African apartheid was a system that separated individuals based on race and class. Trevor was born a crime because it was illegal for races to mix. Under the apartheid government, Trevor’s parents, Robert and Patricia, could not be together. It was against the law.

Trevor talks about the struggles he faced as a mixed-race child.

Many of his stories are heartbreaking, but he uses humor to lighten the mood. For example, his mother, who is dark-skinned, could not walk next to her light-skinned son without suspicion.

Instead she had a friend of hers, who was also light-skinned, walk next to Trevor as his mother. She followed close behind as a “servant.” Trevor’s grandmother was afraid to discipline Trevor because he was so light. She feared being arrested for harming a white child. Although heartbreaking, Trevor humorously talks about how he thought he was simply a special child with special privileges.

Although this is an autobiography, it comes across more as a tribute to his mother. She is portrayed as witty, strong-willed, and fearless. He shares several stories of her bravery including jumping out of a moving car to save herself and Trevor, sneaking Trevor off to visit his father, and being shot in the head by her abusive husband. His mother knowingly broke the law but still managed to hold her family together and that played a major role in Trevor Noah’s success as a comedian, writer, producer, political commentator, actor, and television host. In 2018, Time magazine named him one of the 100 most influential people in the world.

Danielle Pritchett is the Adult Library Services Specialist at the Danville Public Library.

Evince Magazine Page 17

Reflecting Forward The Voice of Good Taste: Somebody Else’s Cooking

by Linda Lemery

I

’ve decided that the taste of anybody else’s cooking is better than my own.

First, my refrigerator is too small.

This should have no bearing on how the food I prepare will taste, but if I can’t fit the ingredients into the refrigerator, I can’t take them out and assemble them into a meal. Here’s the problem. We have a dog and five chickens. The dog eats two scoops of different dry foods mixed with a teaspoon of our leftovers. Along with grain, the chickens eat fruit and vegetable scraps every morning.

Our leftovers and the chickens’ food along with the eggs they lay must be refrigerated.

Second, I like a brand of milk that can only be purchased in another city. Once a month I buy four half gallons that are put on the top shelf along with Steve’s non-dairy milk and a huge container of water that bisects the shelf. The remaining space holds flavored creamers (although I don’t drink coffee at home), several kinds of marinade (yet, there’s no room for a pan to marinate anything), turnip-cabbage (lowcarb, high-fiber diet), chicken broth soup, hot dog buns from Labor Day, almond and regular flour (refrigerated to keep larva from hatching), and leftovers from eating out.

Third, I’ve been on another diet since June. I eat lots of fresh

vegetables and fruits that fill the second shelf and vegetable bin.

Two hospital basins fit on top of the bin – blue for Steve, pink for me. The blue one has lactosefree food; the pink one has lowcarb wraps, egg whites, cheese, yogurt, cottage cheese, plus dry broccoli slaw and Superblend (cereal substitutes for breakfast).

The space to the left is jammed with more veggies and flour. The door storage is crammed with condiments. Don’t even ask me about the freezers.

In an adjacent room, we had an overflow college-sized refrigerator that worked so hard it died. Its replacement already has a death rattle. I think it needs oxygen, even though it’s just storing overflow beer, drinks, and chicken vegetables.

So, all my great meals come from outside the house. I recently had fantastic leftover eggplant Parmesan and meatballs that somebody gave me. Yesterday, I ate a great meal at the Heartline.

I brought half an omelet home, then wore off several hundred calories hyperventilating and playing refrigerator Tetris while trying to cram the take-out container into the refrigerator. I can hardly wait for my next great meal!

About the Author: When she’s not trying to cram stuff into her refrigerator, Linda Lemery llemery@averett.edu serves as Circulation Manager at Averett University’s Mary B. Blount Library in Danville. She welcomes reader comments.

Page 18 October 2018

A

person with good taste is often thought of as a classy

individual—someone whose behavior is proper and acceptable.

My definition of classy includes treating others with respect-the way you want to be treated.

Examples: listening first then speaking and speaking clearly with good grammar so your listener doesn’t labor to understand you; being able to explain what you enjoy and why and knowing that the opinions of others are just as valid as yours; not being afraid to make a mistake and behaving in consideration of others; never mocking others in the name of fun either in their presence or not.

In short, being classy and having good taste means behaving the way your mother would approve.

None of these things involves wine consumption, but consider the following thoughts from VinePair. com: Don’t be the “If it’s not a heavily bodied, tannic cabernet sauvignon, it’s not wine” drinker. Big, bold red wines are fine if that’s your

preference. Sing your wine’s praises, but criticizing others’ preferences is not in good taste.

The Wine Spot

Don’t be the purist who doesn’t care if someone’s favorite red blend is a great wine at a great price. If it’s not Bordeaux, it’s not worth their time. Snobbery is not classy.

Having Good Taste Isn’t Always about Flavor

by Dave Slayton

Don’t be the foodie who is all about making sure there is balance in the meal. While it’s commendable to pair wine and food for compatibility, a red wine with fish doesn’t mean they need to be shunned. I enjoy pinot noir with salmon. Should I be spurned?

a member of the Master Court of Sommeliers

Photo by Dave Slayton

Don’t be the partisan wine drinker who swears to only drink red/white wine and will tell you that anybody who goes against their mantra doesn’t know the art of wine. Being rigid is not in good taste.

I don’t believe your wine preferences are indicators of whether or not you have good taste. Enjoy them all. Cheers!

Photo by Dave Slayton

Evince Magazine Page 19

Pot Roast Bolognese

by Annelle Williams

A year ago I bragged about my Instant Pot and many chalked it up to a honeymoon experience with a new kitchen appliance. I’m here to tell you my relationship has turned into a lasting romance. Last year it was one of the hottest Christmas items available. I’m worried that some are collecting dust because their owners don’t know how to use them or maybe they have a lingering fear from horror stories about pressure cookers. I took a how-to class and wanted to see it in action to be sure I understood what I was doing. I also bought a cookbook and used Pinterest. The truth is the Instant Pot is just about as easy as anything I’ve ever used in the kitchen.

This recipe originated from wanting pasta for dinner and having a chuck roast I needed to cook. You can use a pressure cooker if you don’t have an Instant Pot, or a slow cooker, but it won’t be as fast, and the cleanup will definitely not be as quick and easy. I hope you enjoy this dinner as much as we do. It’s oh, so good with a toasted baguette, and even better when reheated.

Pot Roast Bolognese Go from frozen to ready-to-serve in no time with an Instant Pot.

in the Instant Pot (10 servings)

2-2.5 lb. chuck roast 1 T beef seasoning (a mix of garlic salt, onion powder, lemon pepper, pinch of red pepper) 2 T extra virgin olive oil 12 oz. sliced mushrooms 1 large sweet onion, diced 4 carrots, peeled and chopped 4 garlic cloves, minced 1 T chopped fresh thyme 2 tsp. dried basil 2 tsp. dried rosemary 1 tsp. dried oregano 3/4 cup red wine

1 cup beef broth 2 T tomato paste 1 (15oz.) can diced fire-roasted tomatoes 3 cups shredded Parmesan 1 T chopped fresh parsley 1 (16 oz.) bag of paccheri pasta (a large, thick tube) or paccheri millerighe (the same tube but with ridges) Large, heavy pasta holds up to the beefy sauce.

2 oz. A1 Sauce 4 oz. whole milk

Cut roast into four pieces removing any excess fat. Season on all sides with beef seasoning. Turn Instant Pot to sauté. Add olive oil. When hot, brown meat on all sides. Remove meat to plate and set aside. Add mushrooms to Pot and sauté until beginning to brown, then add onions and carrots. Sauté until onions become translucent.

Chop garlic, thyme, basil, rosemary and oregano together. Add half to Pot with vegetables. Add meat and any drippings back to Pot on top of vegetables. Mix beef broth and tomato paste. Pour over meat. Add remaining garlic, herbs and roasted tomatoes. Close Instant Pot, closing steam vent, and set for 60 minutes high pressure cooking. Let Pot cool normally for 10 minutes, then release the steam. Open Pot, remove meat and shred with forks. Add meat back to pot along with half the Parmesan.

Stir to combine.

Preheat oven to 350°. Meanwhile, cook pasta and drain. Add meat sauce to drained pasta and stir to combine. Pour into 9 x 13 casserole dish. Top with remaining cheese. Stir together A1 Sauce and milk. Pour evenly over casserole. Bake 15 minutes until cheese melts and sauce bubbles. Sprinkle top with parsley and serve in pasta or soup bowls along with toasted French baguette.

Questions or comments?

Email me: AnnelleWilliams@comcast.net I look forward to hearing from you!

Page 20 October 2018

Photo Finish On Saturday, September 8, Halifax County Restaurant Week presented an Iron Chef Competition with Hudson Heritage Farms at the Town of Halifax Farmers Market. Chefs were given a basket of local produce and meats on Thursday.

They could make dishes in advance and had one hour to complete preparations and plate their entrees for the judges.

Over 100 spectators watched and savored the wonderful aromas. Halifax photographer Peter Bednarz captured the event.

Chef Victoria Worley worked for television personality Chef Tell when she was a teenager. She has worked at Kingsmill Resort in Williamsburg and as a private chef before teaching on the secondary level—the most rewarding career of her life.

Chef Ginger Hamlett pauses during the meal preparation to look at the camera. Elmer Cole continues to work.

Chef Aaron Smith moved back to Halifax and was hired by Molasses Grill this year.

Some of the ingredients in each Iron Chef basket included herbs, eggs, beef liver, peppers, veggies, and Halifax County red wine.

Chef Mary Bagwell’s winning dessert is a blueberry-ginger balsamic-vinegar pie, made with icing from an oatmeal cream pie cookie (a mandatory surprise ingredient) and blueberries, topped with a cooked Italian meringue.

The winning appetizers created by Chef Mary Bagwell: three types of bruschetta: beet chutney with goat cheese, orange zest, rosemary; green and red tomato chutney with jalapeño, golden raisins, bell peppers on top of egg salad; beef liver pâté with herbs, topped with pickled onions, squash, okra, cucumber; arugula salad with pear and walnut-champagne vinaigrette.

Evince Magazine Page  21 Chef Joshua Henry is the kitchen manager at Molasses Grill and is often seen at the sautÊ station.

Chef Mary makes last minute adjustments to her dishes.

The timed competition started at noon and ended an hour later.

Entrees featured pork from Hudson Heritage Farms.

Each chef created a different dish using squash, potatoes, pears, apples, and/or one of the secret ingredients.

The judges make their decisions based on presentation, originality, and taste. They were: Deon Foster, Le Cordon Bleu London chef and owner of Chicken Coop in Olde Town Portsmouth; Evelyn Hunt of Blue Ridge Beverage; Sallie Adams, Le Cordon Bleu London chef; Joyce Wilburn, Editor of Evince magazine.

The Iron Chef handcrafted knife created by Sam Knapp was presented to the winner, Mary Bagwell.

Page  22 October 2018

Evince Magazine Page  23

Page  24 October 2018