Showcase Magazine August 2019

Halifax Restaurant Week

Local

Socials

How social media is making dreams come true

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CONTENTS

Showcase Magazine

AUGUST 2019

THE INF L UENCER I SSU E @showcaseDVA

Showcase Magazine

showcasemagazineva @ info@showcasemagazine.com

FEATURES Halifax Restaurant Week 8

Local Socials How social media is making dreams come true 12

PG.

12

Local Socials How social media is making dreams come true ALSO INSIDE Editor’s Letter

Living the Dream 6

Confessions of a 30 Something Family Time 21

From the Kitchen of

Big Bear’s Wife

Muffin Tin Mushroom Meatloaf

BY ANGIE BARRETT

20 4 SHOWCASE Magazine |

12th Annual

Smith River Fest Coming Up 22

AUGUST 2019

Paws for a Cause

Keeping pets safe during a disaster

BY PAULETTE DEAN

25

Nine Grams

Instagrams From Our Area 26

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PG.

22

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EDITOR’S LETTER

Living the Dream Did anyone else keep Tom as a friend on Myspace? Remember Myspace? It’s still around, but it’s very different. Around 2005, Myspace was the biggest thing in social networking. I remember painstakingly choosing my Top 8 and which song was going to play on my profile.

showcase AUGUST 2019

CEO Andrew Scott Brooks scott@showcasemagazine.com EDITORIAL DIRECTOR Paul Seiple | paul@showcasemagazine.com

Who knew that social media would explode into what it has become today?

A S S O C I AT E E D I T O R Ashley Schultz | ashley@showcasemagazine.com

Technology changes everything. Sometimes it’s for the better, and sometimes it’s for the worse.

One of the biggest industries affected by technology is the music business. Apps like Spotify and Apple Music have depleted record sales which in turn makes it that much harder for a musician or band to sign with a major record label. The flip-side is… artists don’t need labels any longer in the age of social media. It’s a grassroots movement that gives artists complete control over their intellectual property.

GRAPHIC DESIGNER Kim Demont | demontdesign@verizon.net

And that’s a good thing.

Like everything, social media has its bad apples, and unfortunately, the sour from those apples is a bitter memory that sticks. But a lot of good things have come from social media. There is no denying that word of mouth is powerful. Social media gives your voice a worldwide audience. A recent study revealed that 74 percent of people trust social media in their purchasing decisions.

Social media also allows a hobbyist to turn his or her love into a lucrative career. This month we get to know five of our area’s social media influencers. They have used social platforms to build their ideas and loves into their dream business. Each story is different and full of inspiration.

By the way, in case you didn’t know, Tom sold Myspace in 2005 for $580 million. He retired in 2009 and now is a travel photographer.

Never give up on your dreams. You’re only one viral post, one song, one book, etc. from realizing them.

FINANCE MANAGER Cindy Astin | cindy@showcasemagazine.com ADVERTISING Lee Vogler | Director of Sales and Marketing lee@showcasemagazine.com | 434.548.5335 Ashley Schultz | Marketing Consultant ashley@showcasemagazine.com CUSTOMER SERVICE Subscribe to Home Delivery for $24 per year 753 Main Street #3, Danville, VA 24541 Phone 434.709.7349 info@showcasemagazine.com www.showcasemagazine.com CONTRIBUTING WRITERS Angie Barrett | Paulette Dean LaTonya Sadler Hamilton Lee Vogler | VisitMartinsville CONTRIBUTING PHOTOGRAPHERS Angie Barrett | Captured Portraiture Katie Church | Halifax County Tourism Blake Jones | Brandon Thompson | Sara Turner VisitMartinsville | Lee Vogler COVER Brandon Thompson Photographed by Captured Portraiture

Enjoy the issue.

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FEATURE HALIFAX RESTAURANT WEEK

Halifax Restaurant Week

BY LATONYA SADLER HAMILTON PHOTOS PROVIDED BY HALIFAX COUNTY TOURISM

I

t was the famed English writer Virginia Woolf who

said it best, “One cannot think well, love well,

sleep well if one has not dined well.” We couldn’t agree more, Ms. Woolf. If you are looking to dine well, make a reservation during Halifax County’s annual Restaurant Week, and we assure you that everything else will fall into place. Restaurant Week begins Sunday, September 8, and runs through Saturday, September 14.

In its fourth year, Halifax County Restaurant Week continues to be the most delicious week of the year in Southern Virginia with local eateries putting together delightful, delicious, and easy-on-the-purse menus. From the award-winning Bistro 1888 and Molasses Grill to an eclectic café serving up homemade foodstuffs (with a side of art and wares) to the down-home Southern diner to the pub at Berry Hill Resort, Restaurant Week has something for every taste.

Wake up to bacon and enjoy a complete breakfast for $10 at either The Packhouse in Downtown Halifax or at Southern Plenty in Downtown South Boston. If you’re not a morning person but still love a great deal, you can find lunch specials for $10 at several participating establishments. Dinner is the bread and butter, excuse our pun, of Restaurant Weeks, and ours is sure to please the palate. Foodies will enjoy a three-course meal for $25.

A list of all the participating restaurants and menus is available on our website.

Restaurants use this week to show off their talented chefs, serve up local favorites, and throw in a dash of creativity.

For added flair—and flavor—our participating restaurants are encouraged to use locally sourced produce and meats.

Menu items featuring reductions and sauces made with spirits from Springfield Distillery and wine from Bright Meadows Farm and Hunting Creek Vineyards are often Continued to Page 10

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DISCOVER DINE DELIGHT

HALIFAX COUNTY RESTAURANT WEEK September 8 - 14, 2019 | Breakfast $10 | Lunch $10 | Dinner $25

For participating restaurants, menus, or reservations, visit: halifaxcountyrestaurantweek.com

September 7 | Iron Chef Competition: 12-1 p.m. | Cocktail Competition: 4-6 p.m. www.showcasemagazine.com

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FEATURE HALIFAX RESTAURANT WEEK

As the gong sounded to end the cooking and start the judging, chefs were visibly anxious to learn who would be crowned the inaugural Iron Chef. Four judges scrutinized each dish, offering feedback and determined that Southern Plenty’s Mary Bagwell was the ultimate Iron Chef. Bagwell’s three dishes wowed the judges, and she walked away with a hand-forged knife in a custom case as the trophy and cash and prizes totaling $500 for her efforts. Bagwell returns as the reigning champion to defend her crown and will have competition from last year’s runner up, Josh Henry of Molasses Grill, and Berry Hill Resort’s new Executive Chef, Darren Lee. Chefs have until August 1 to register to compete (and we’ll keep the halifaxcountyrestaurantweek.com site updated). Iron Chef is presented by Halifax County Restaurant Week, the Town of Halifax, and Hudson Heritage Farms.

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found on Restaurant Week dishes, adding more local flavor to the already-delicious week.

You will find restaurants bustling with excited guests waiting to experience the wonderful offerings.

Reservations are not required, but we strongly suggest making them to ensure your seat at the table. As per the prix fixe model, none of the meals will include taxes or gratuity. Breakfast and lunch menus will include a drink, however, at dinner, drinks are not included.

May we suggest that you sip a coffee or a cocktail and review the menus to plot out your mouthwatering week of dining in Halifax County?

CHEFS TEST METTLE TO KICKOFF RESTAURANT WEEK We’ve all watched the show and daydreamed about what ingredients we would find in our basket and how we would make culinary magic happen and be named IRON CHEF. Well, a girl can dream. For five local chefs, a basket of secret ingredients and a goal of creating the perfect three courses was realized. Halifax County Iron Chef made its Halifax County debut last year to kick off Restaurant Week and will return this year on Saturday, September 7. Held at the Town of Halifax Farmers Market, fans were enthralled as the five chefs worked against the clock to create dishes that were judged on appearance, taste, and creativity. The more than 100 people watching the competition were treated to the highs and lows, oohs and aahs as the chefs competed. The tension was thick enough to cut with a Wusthof Classic Ikon Santoku.

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THE MAKINGS OF AN IRON CHEF • Each chef picks up a basket on Thursday before Saturday’s competition containing Genuine Halifax produce from the Halifax Farmers Market and protein from Hudson Heritage Farms, Waller Farm. Each chef is given the exact same ingredients.

• Chefs can plan and PREP only before the competition.

They are allowed to bring additional ingredients on the day of the competition.

• On Saturday, chefs are given a table, a gas grill, and water for washing utensils. They must bring everything else that they may need to prep, cook, and plate their meals.

• At the start of the competition, chefs are given several secret ingredients that must be incorporated into their dishes.

• Chefs have one (1) hour in which to cook and plate their dishes for judging.

• At the end of the competition, each chef presents all three courses to the judge, describing their dish and answering any questions about each. Judges will award each chef points based on taste, creativity, and appearance.

• ONE chef is crowned IRON CHEF. COCKTAIL COMPETITION SHAKES UP FESTIVITIES We’ve added a new event to the kickoff festivities for Restaurant Week. We’re partnering with The Prizery to host local mixologists for a cocktail competition on Saturday, September 7 from 4 to 6 p.m. at The Prizery.

Local cocktail creators will concoct their best libations based on a theme and serve them up to judges and ticketholders. The best cocktail will be awarded a cash prize.

In addition to cocktails, the Smok’n Butts BBQ food truck will be on site as well as the band Rock Steady (from 6:3010 p.m.). This fun event costs $25 for the competition and band or $15 for the cocktail competition only. Tickets are on sale at The Prizery (prizery.com).

FEATURE LOCAL SOCIALS

Local Socials How social media is making dreams come true

S

ocial media began its reign in the late 1990s and

continues to grow in popularity almost 20 years

later. It is said that on average people spend around 2 hours in one day on various social media channels, which roughly translates to 30 days in a year. With the growth and impact of social media; different terms, lingo, and roles have emerged and now “influence” all those engaged in the social media world.

One of these roles is that of a “Social Media Influencer.”

By definition, a social media influencer is someone who wields influence to a larger audience through social media channels such as Instagram and Facebook. Celebrities, athletes, and politicians are whom we see most often as influencers, such as singer Selena Gomez and soccer player Cristiano Ronaldo. We wanted to look at some of our local social media influencers and see how they got

Angie Barrett

started, and what impact social media has had on their lives. So close that news feed, finish that post, and read on to delve into the lives of these local influencers.

Angie Barrett @bigbearswife SM: Can you tell us a bit about yourself/your story, and why you decided to launch your account?

AB: Hi Y’all. My name is Angie, and I am a food blogger and travel photographer from Danville. I live in my very own stone fairytale storybook cottage in the city with my husband, our son, and our 2 dogs. I own the blog, BigBearsWife.com where I share southern recipes, DIY craft tutorials, as well as a few ideas for travel and vacations.

I started my journey as a blogger without the intention of actually becoming an influencer/blogger. When I got married, my husband Thomas was in the military, so I moved down to Camp Lejeune, NC with him. Since I didn’t know anyone there, I spent most of my time working on hobbies and teaching myself how to cook with the goal of becoming the “perfect housewife.” I used the Food Network as my “in home” cooking class and I used my husband as my taste testing guinea pig. Fun Fact — I watched a lot of Paula Deen when I was learning how to cook and a few years ago, my friend Crystal and I actually got to meet her and her family at her house and have dinner there.

I actually started my blog just as a place to type up and save the recipes that we liked after I learned how to make them. After a while, I noticed people were visiting my blog, trying my recipes, and some people were even leaving comments. Then after a few years of randomly adding recipes, we moved back to Danville, and I started to take my blog a bit more seriously. With the encouragement and guidance from some popular bloggers and influencers I managed to turn my little blog into my very own recipe and food photography business. I still share recipes that we love but my blog is also my fulltime job now and along with posting our family favorites I also develop recipes for and work national brands including, Disney, Dixie Crystals, KRAFT, Sabra, Kroger, Walmart and others. My blog also allows me to work with a few vacation destinations and hotels to promote their

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locations. I started my social media accounts to connect with people that follow and read my blog. The Big Bear’s Wife social media accounts are great for staying in touch with fans and updating everyone when I post new recipes or posts to my blog.

influencer is being able to make a full-time income doing what I love while I stay at home with my son.

SM: What are your 3 favorite tools for doing something your audience cares about?

AB: I love following Amanda from KevinandAmanda.com @kevinandamanda — Amanda was the first person to really teach me about blogging. I absolutely love following her adventures around the world.

AB: As far as social media tools, I love Pinterest, Facebook, and Instagram. They’re easy to use, and I get a lot of engagement from readers/followers on those social media platforms.

My top 3 tools for creating content for my audience would be my kitchen (all of it), my camera, and my computer.

Without those 3 things I couldn’t do what I do.

SM: What does a typical day in your week look like?

AB: The best part about owning my own business is that fact that I can make my own schedule for the most part.

I stay at home with our toddler, Jackson, so my days start off a bit different from a typical work day. I normally start the day around 6am, and I spend most of the morning doing mom things and house work. Then around lunch, after I take care of Jackson’s meal, I start working on recipes or photographing finished dishes depending on what brand deadlines I have lined up for the week. My afternoons are filled with more time with my son and family once Thomas gets home from work. After dinner is when I spend the majority of my time testing recipes, answering emails, writing blog posts, working on my social media accounts, and talking to clients until about 11pm.

I love that I get to set my own hours, but I still have to hold myself accountable so that I don’t fall behind.

I normally don’t have photography work to do every day which means more time with my son, and I also try to keep weekends open for family time however, as a business owner, my brain is in work mode 24/7.

SM: In what single way has social media most changed your life?

AB: It’s helped me connect with other influencers while sharing my blog with thousands and thousands of people that I would have never met without social media. Social media makes it incredibly easy to connect with people/ brands and share what I love.

SM: Who is someone you enjoying following on Instagram or Facebook?

SM: Do you have any interesting stories about a follower?

AB: A few years ago, I was at Walt Disney World for a food blogger conference. We were staying at Disney’s Grand Floridian Resort and on the way to one of my classes I passed by the most beautiful bride having her wedding/bridal party portraits done on the staircase in the main lobby. I couldn’t resist taking a snapshot because she looked like a Disney princess. Later in the day I posted the photo on social media with a caption about how perfect she looked and how amazing it would be to have a Disney wedding. Come to find out, the bride followed my blog and followed me on social media. She was ecstatic to see her picture on my account and told me she wished she had known I was there.

Blake Jones @reddogandcompany SM: Can you tell us a bit about yourself/your story, and why you decided to launch your account?

BJ: My Name is Blake Jones, I’m 24 years old, and I am the Founder and President of Red Dog and Company. I started my company in May of 2017 right here in good ole Danville VA and by November it took off. I’ve always had an interest in comfort and fashion and owning my own business. So, I tried to put both of those together, and I came up with a T-shirt company. Red Dog and Company is not only a T-shirt brand. It tells a story behind every shirt in some way. Every shirt design is inspired by our mascot Scout. He is a three-year-old Fox Red Labrador Retriever. Scout has love and passion for our hometown.

SM: What are your 3 favorite tools for doing something your audience cares about?

BJ: Inspiration from my dog. My desire for comfort and fashion. And staying true to our hometown history.

SM: What does a typical day in your week look like?

SM: What is the best thing about being an influencer?

BJ: I’m the retail manager/creative design manager at AB: To be honest, for me, the best part about being an

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FEATURE LOCAL SOCIALS

Brandon Thompson @Your_Favorite_Mixologist SM: Can you tell us a bit about yourself/your story, and why you decided to launch your account?

BT: I have been bartending on an off since 1998. I started in Greensboro NC. Through the years I developed the craft that allowed me to work in many top restaurants in the city. I moved back to Danville and started bartending for a restaurant here. I decided to go into the business for myself in October 2015. I was able to showcase my talent at a Halloween event. This is where the DJ announced, “whoever is making the drinks is really doing their thing” from there my bartending business took off. I have been booked ever since, and I am taking bookings out to the year 2020.

SM: What are your 3 favorite tools for doing something your audience cares about?

BT: Over the past four years, I had to figure out ways to expand and display my talent. I am quite frequent on Facebook but wanted to reach a broader audience.

Blake Jones and Scout Continued from Page 13

Commonwealth Home Health Care. I also keep Red Dog merchandise up-to-date and new. Running and exercising with Scout in the River District is part of my daily routine.

And on any given day, I could be attending a local community event.

Continued to Page 16

SM: In what single way has social media most changed your life?

BJ: Noticing the love and support from others enjoying my T-shirt brand.

SM: What is the best thing about being an influencer?

BJ: Knowing that I will always have a purpose in my community.

SM: Who is someone you enjoying following on Instagram?

BJ: “The Brick” Running and Tri Store.

SM: Do you have any interesting stories about a follower?

BJ: Following “The Brick” has been a huge influence on me and my T-shirt brand because they have motivated me to never give up on your dreams, to work hard, and stay positive. I hope that my social page for Red Dog and Company can inspire many people like “The Brick” has done for me. I enjoy receiving positive feedback and pictures from my fans wearing and representing my T-shirt brand.

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Brandon Thompson

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FEATURE LOCAL SOCIALS

Continued from Page 14

Especially people with the same craft or better yet a lot more knowledgeable. I decided to make an Instagram profile. @Your_Favorite_Mixologist really allowed me to see what was out there in the (bartending world).

I have learned a lot through reaching my audience. I had to show them consistency. To show them that this was not just a hobby but also a passion that has led to a business.

My biggest obstacle at first was creativity. I wanted to create these amazing beverages but wanted different ways to standout. I started watching, experimenting, and creating these mind-blowing cocktails. I wanted to get the newest spirits first and take them to the highest level possible. From infused ice cream to enhancing ordinary cocktails. I had to show them my professional side as well.

Followers want to see how organized or how uniformed we look for events or even presentations. I try to be captivating especially with color sometimes sweetness and most importantly taste.

SM: What does a typical day in your week look like?

BT: This is my busy season. Summertime is great weather especially for outdoor events, receptions, birthday parties, anniversaries, or life celebrations. A typical day for me is figuring out how to make my next event mind-blowing.

Talking to potential clients about how to make their event an “experience” of a lifetime. Listening to them and making sure I catch every detail.

SM: In what single way has social media most changed your life?

BT: I have been able to reach a broader audience with social media. This has really changed my life. I have been able to learn watch and grow with people all over the world.

SM: What is the best thing about being an influencer?

BT: It is an amazing feeling to be out and hear people who follow me or have been a part of the EXPERIENCE, say they are proud of me. That I have given them hope with starting something of their own. I almost feel like a local celebrity, but humble.

SM: Who is someone you enjoying following on Instagram?

BT: I follow a few different Instagrammers. A lot of them really are experts at what they do. To watch their growth and to see the level of creativity is very motivating.

Katie Church @katiewineandweekends

Katie Church

SM: Can you tell us a bit about yourself/your story, and why you decided to launch your account?

KC: My name is Katie Church, and I run a travel and style blog called WineandWeekends.com. Until this May I was a high-school algebra teacher. In June, I officially took my blog and social channels full-time. I have always loved to travel and visit new places; and I have been fortunate enough to travel quite frequently throughout my life. I’m also very good at finding deals and creating itineraries based on interest and location. I wanted to use all of this passion and knowledge to inspire others to get out more and to visit new places versus taking the same week-long vacation to the beach every year. I believe that spacing out your time off and your budgeting needs into multiple “mini trips” not only allows you to travel more and see more places, it also keeps you happier and more productive at home. My business motto is “Inspiring the world to live out their dreams, even if only on the weekend.”

SM: What are your 3 favorite tools for doing something your audience cares about?

KC: 1. Lightroom (photo editing software) is by far my favorite tool. Having excellent photos is the key to this 16 SHOWCASE Magazine |

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business, because that is what catches the eye. Obviously, you want to be genuine and informative to keep your followers around.

However, creative photos help to drive new interest to your page.

Now when I say photo editing, I don’t mean to use it to do crazy photoshopping to my photos. However, getting the colors and brightness to the proper levels is game-changing.

one extreme or the other. I am either at home in my pajamas writing, e-mailing, editing, etc. or I’m off shooting looks, dressed to the nine on a trip. But one thing I am trying to do a better job at showing my audience is that there is a TON of behind the scenes and at-home work that has to be done on my end to make all of these trips and collaborations possible.

2. The LIKE.to.KNOW.it app is a free app that anyone can download to shop the looks that I share on my feed. I had to apply and be accepted to become an influencer in their program. But now I can easily create links for the clothes and products that I love and use frequently and make a small commission from them when people shop through my links. You can follow me in the free LIKE. to.KNOW.it app @Katie.wineandweekends

SM: In what single way has social media most changed your life?

3. While Instagram itself is really considered one of my favorite tools. I specifically think Insta-stories have given people a better way to showcase the “real you” and more behind-the-scenes information.

I know the people I love to follow are the ones that let their true personality show on stories. I feel like I know them because of how much they share in real-time.

KC: I really hate the word “influencer.” It feels like I’m trying to say that I’m better than other people or “hey, look how many followers I have.” Because in reality, the best thing about being an “influencer” is being able to reach and actually connect with so many people that you never would have otherwise. I’ve had so many people reach out to me and tell me different things about them, what they like, how I’ve inspired or helped them in a variety of ways from confidence to knowledge.

SM: What does a typical day in your week look like?

KC: Rarely will two days ever look the same for me, and it is usually Sara Turner

KC: It’s hard for me to say any one “single way” because it has quite literally changed my entire life. I have made a business out of it, and I get to see the world — what more could I ask for?

SM: What is the best thing about being an influencer?

SM: Who is someone you enjoying following on Instagram or Facebook?

KC: A few of my favorites are @champagneandchanel @ dressupbuttercup and @daniaustin.

SM: Do you have any interesting stories about a follower?

KC: Not really. Just that they are awesome, and I love being able to inspire and interact with everyone.

Sara Turner @therunningwife SM: Can you tell us a bit about yourself/your story, and why you decided to launch your account?

ST: I created my account and blog about 6 to7 years ago when I was starting to run more while we were in Pennsylvania for my husband to attend medical school. Running was my outlet and stress reliever from working full time and also being so far away from our families.

SM: What are your 3 favorite tools for doing something your audience cares about?

ST: I just try to be relatable. I try to share the good AND the bad. I feel like so much of Instagram and social media is just the good and often not realistic. If you want to be relatable, you have to share the highs and the lows, because let’s face it the lows are just as big of a part of life. By doing this, you help others to realize they’re not alone when they struggle, and that we all do from time to time.

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FEATURE LOCAL SOCIALS

Continued from Page 17

SM: What does a typical day in your week look like?

ST: I’m now the mom of 2 boys (we just welcomed our second on May 7th). I am blessed to be able to stay at home with them right now so most of my day is spent being Mommy. But I always try to include some way to keep myself active and running to help me get back and ready to train for my next goal.

SM: In what single way has social media most changed your life?

ST: The wonderful people I have met through it. Without a doubt it has been so rewarding to meet so many amazing people.

SM: What is the best thing about being an influencer?

ST: For me it’s just helping others. When I first started my account, I just used it as a way to share my training and hold myself accountable. Now I use it to encourage

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other women (and men) that no matter where you are in life, what obstacles you face, or how far away from your goal you feel it’s important to keep setting those goals and chase your dreams. Yes, I know it sounds corny, but it’s so important to keep reaching for goals in life.

SM: Who is someone you enjoying following on Instagram or Facebook?

ST: I love following other runners, and if they are a mother runner even better. Those who inspire me to do just a little more and get a little better every day.

SM: Do you have any interesting stories about a follower?

ST: As I mentioned above, meeting some of my followers has been the most rewarding. Some of my closest friends now are people I met through Instagram that followed me to start. It’s amazing the wonderful people social media has introduced me too.

SPONSORED CONTENT THE ARC OF SOUTHSIDE

A

Homelike Will Never Be Home

place to call home. Most of us enjoy the thought of coming

home to relax after a long day at work or after a long trip. It

is not something we think about often, because most of us have a place to call our own. For people with developmental disabilities, this is often not guaranteed. For many people, group homes are the only options they have been given. This is due largely to the ongoing segregation of people with disabilities from the larger community. The nature of congregate living does not allow people the opportunity to choose who they live with or make decisions regarding their daily life. This is why, in 2012, The Arc of Southside began its transition to community supports and services by closing its Group Home and committing to only support people to live in their own homes.

To accomplish this, they started by having conversations with each of the people living in the Group Home and their families explaining the plan for transition and the philosophy of inclusion. One of the questions asked of each person was, “If you could live anywhere or in any home, what would that look like?” Some people started by dreaming big and worked down to fit what they could afford and within their means. Some people wanted to live by themselves, some wanted a roommate, some wanted a house, and others wanted an apartment. Some wanted to be on a bus route, some wanted to have a pool, and others just wanted to have a front porch for their rocker.

there were only 12 vouchers available across the state, The Arc of Southside received 5 of those vouchers to help people move into their homes.

The Arc of Southside’s services are grounded in two core beliefs; 1) everyone deserves the opportunity for a full life in their community, where they can live, learn, work, and socialize, while receiving the supports they need to live the life they choose, 2) regardless of how much support a person needs, everyone can and should be supported to live their life in the community. Their services are built around each person to suit their individual needs.

Today, after this transition, The Arc of Southside is serving more than 20 people in their own homes and has a growing waiting list of people who want support services that are built around them and ensure that they can live the lives that they choose.

For more information about our Residential Program call Monica Karavanic, Residential Director, 434.836.3272 ext. 103

During this time, there were vouchers that had been set aside by the Commonwealth following a settlement agreement with the Department of Justice. These vouchers were targeted for individuals across the state who had a waiver, were on the waiting list for services, or were wanting to move out of training centers to a more inclusive setting. This allowed people the opportunity to get a voucher without having to go on the state waiting list. At that time,

For More Information on The Arc of Southside call 434.836.3272. www.showcasemagazine.com

| AUGUST 2019 | SHOWCASE Magazine 19

FEATURE BIG BEAR’S WIFE

From the Kitchen of

Big Bear’s Wife Muffin Tin Mushroom Meatloaf WRITTEN BY ANGIE BARRETT OF BIGBEARSWIFE.COM PHOTO BY ANGIE BARRETT

Prep Time: 20M; Cook Time: 25M; Total Time: 45M; Yield: 12 large muffin size meatloafs or 24 regular sized meatloafs INGREDIENTS 1 tablespoon olive oil 16 ounces white button mushrooms. finely diced 2 tablespoons steak sauce teaspoon onion powder 1/2 teaspoon black pepper 2 teaspoons Italian seasoning 2 eggs, beaten 1-pound ground turkey 1-pound lean ground beef 1 cup oats 6 cloves garlic, minced 1/2 cup ketchup chopped parsley for garnish if desired INSTRUCTIONS • Preheat oven to 350F. • In a skillet, heat olive oil over medium heat.

• Add mushrooms and cook until tender. Remove from heat.

• In a large bowl, combine everything else in recipe, EXCEPT the ketchup & parsley.

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• Add in mushrooms once cooled and mix until everything is very well combined. *Hands are the best tools for mixing meat loaf* • Spray a large muffin tin with non-cooking spray or line with foil squares.

• Add 2 ice cream scoops worth of mixture to each muffin tin.

• Bake in preheat oven for 25 minutes.

• Remove and let cool.

• Once cool spread 1/2 tablespoon of ketchup onto top of each meat loaf and sprinkle with parsley

CONFESSIONS OF A 30 SOMETHING

Confessions of a 30 Something

Family Time WRITTEN BY LEE VOGLER PHOTO BY LEE VOGLER

“Think of your family today and every day thereafter, don’t let the busy world of today keep you from showing how much you love and appreciate your family.” –Josiah Life can be pretty hectic. I know mine can be. Between my job with Showcase, being vice mayor, serving on numerous committees, coaching tee-ball and everything in between, the days can grow pretty short. In the midst of all that, it becomes very easy to forget the thing that matters most in the world to me: my family.

While I’ve returned to work and all the things that come with my “normal” routine, I’m trying to keep in mind the lesson I learned on our vacation this year. And that lesson is this: there will always be more meetings, more functions, more events. But those special moments with your family, especially young children, are fleeting and that is time you can never make up. I intend to make the most of my time.

For the past few years, our family takes a vacation to Topsail Island, NC for a week, usually in August. This year we pushed our vacation up to July, since Kingston, our son, will be starting kindergarten in August. In previous years, I always had to come back for a city council meeting or some other function I was expected to attend, and it took me away from our vacation for a day or two. In reality, however, I didn’t have to come back. I chose to come back. There were plenty of reasons for me to justify it: “I’ve never missed a city council meeting and I don’t want to miss one now” or “people will be disappointed if I’m not at this ribbon cutting.” And while those arguments have merit, they shouldn’t hold water. I stay pretty busy for roughly 358 days of the year; I should be able to spend 7 days focused on nothing but my family.

This year, I finally made that choice. No matter what came up, I was staying at the beach and staying in the moment with my family. What a huge difference it made.

I don’t know that I’ve enjoyed a week in my life more than I did the week we spent at Topsail this year. We played on the beach, ate great food and even swam in the ocean with wild dolphins. That quality time with my family is something I’ll treasure forever. www.showcasemagazine.com

| AUGUST 2019 | SHOWCASE Magazine 21

EXPLORE MARTINSVILLE

12th Annual

Smith River Fest Coming Up WRITTEN BY VISITMARTINSVILLE PHOTOS PROVIDED BY VISITMARTINSVILLE

For outdoor and nature enthusiasts, the highlight of the summer is just around the corner. The 12th annual Smith River Fest presented by Smith River Provision Company will be held on Saturday, August 10th from 9 a.m. to 4 p.m. at the Smith River Sports Complex, located at 1000 Irisburg Road in Axton, Virginia. Both admission and parking are FREE for this event.

The Demo Pool presented by Sova Health will offer inexperienced boaters the opportunity to feel what it is like to get on a kayak, while having the security of a shallow pool beneath them, instead of the intimidation of the depth of a river. This will allow many first-timers to get a feel for the basic of paddling and maneuvering through water.

(Free)

In past years, more than 7,000 guests from 10 different states and 52 Virginia communities have participated in the event, and festival organizers are expecting great numbers this year. Highlighted events for the festival include the 4.8mile long Smith River Race, the Helgramite Hustle 5K Mud Run, the kids Mini Mud Run and more.

The Kids Cycle Station will allow youth ages 10 and under to challenge themselves to a biking obstacle course while learning about bike safety. The rides will be facilitated by volunteers from the Henry County Bike Club and Martinsville Police Department. (Free)

Activity areas will be spread throughout the festival allowing guests to try out various forms of recreation, including: The Casting Pool will allow guests to learn casting techniques for trout fishing. Volunteers from Smith River Trout Unlimited will facilitate lessons. (Free)

The Kids Zone will include multiple bounce houses for children to enjoy. (Free) The Hammock Villages will provide a fun way to relax during the festival. (Free) The Petting Zoo provided by Infinity Acres Ranch, will allow you to get up close to the cuddly creatures from around the world including alpacas, rabbits, sugar gliders, tortoises, snakes and more. Educational animal encounters will be offered throughout the day. (Free) Pig Train Rides will be available for children courtesy of the Spencer Penn Centre. Children can enjoy a low speed ride in the pig-painted barrels that are linked together and pulled by a 4-wheeler. (Free) For paddlers’ convenience there will be free river shuttles all day long offered by Henry County Parks and Recreation.

Two shuttle busses will stop at Marrowbone Creek and Mitchell Bridge river accesses and the other two shuttle busses will stop at the South Martinsville and Frith Road river accesses. Everyone who enjoys the river during Smith River Fest is encouraged to paddle responsibly and wear a life jacket.

Live entertainment will include DJ music, demos and live music. DJ What? will get the day started for us and the fan favorite Crawford & Power will hit the stage at 1:00.

Continued to Page 24

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EXPLORE MARTINSVILLE

Continued from Page 22

Adjacent to the stage area, the YMCA will host a Beer Garden that will open at 11 am and feature craft beer from Mountain Valley Brewing as well as a domestic draft option.

There will be vendors of all sorts selling outdoor gear,

crafts, gifts and food will be present as well as informational displays. Vendors include: Bath Fitter, Boys and Girls Club of the Blue Ridge, Burton and Company, Center for Pediatric Therapies, Chain of Fools Bicycle Repair, Chick-Fil-A, Colonel’s Custom Rods, D’s Hot / Ice, Dan’s Ice Cream, Eckankar, Fairy Stone State Park, Fat Daddy’s BBQ, Harvest Foundation, Henry County Public Safety, Hope Tree Foster Care, John Cassell for Sheriff, Kona Ice, LeafFilter North of North Carolina, Lularoe, Martinsville Eyecare Center, Med Express Urgent Care, Paparazzi, Polar Bear Real Italian Ice, Preston Ridge Winery, Presto! Italian Food, Romesburg Family Farm, Rumpelstiltskin’s, Ryman’s Caricatures, Smith River Provision Company, Smith River Rentals, Smith River Trout Unlimited, SPCA of MHC, Spencer Penn Center and Tupperware.

The event, started in 2008, is designed to promote recreational opportunities along the Smith River and in the surrounding region. Smith River Fest is a collaborative effort between Henry County Parks & Recreation, Martinsville-Henry County EDC’s Tourism Division, Smith River Sports Complex, Dan River Basin Association and Martinsville-Henry County YMCA. Additional festival information can be found at SmithRiverFest. com or by calling 276.632.8006.

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PAWS FOR A CAUSE

Paws for a Cause The 2018 hurricane season was one we hope never to repeat. The 2019 season for Northern Hemisphere began on June 1st and will end November 30th.

This is the time to prepare your family and pets for a possible disaster.

Through the years, we have taught that animals should be evacuated with you and a 72-hour emergency kit for each companion animal would be wise. Included in the kit should be food, bottled water, veterinary records, and first aid supplies (including any medicines required).

There are other tips that could prove to be lifesaving measures for your animals: 1. Make sure dogs and cats have current identification attached to the collars; however, a microchip will not be lost or pulled off. Please consider calling your veterinary clinic today and asking for their microchip services.

2. Always keeps a current photo of your pets. During a widespread disaster, a picture could be proof that the lost pet is yours.

3. Keep veterinary records, including proof of the current rabies vaccination, in the 72- hour kit.

However, also keep a copy of the rabies certificate

WRITTEN BY PAULETTE DEAN EXECUTIVE DIRECTOR DANVILLE HUMANE SOCIETY

MEET LITTLE PIGGIES We have five baby guinea pigs. These wonderful animals make loving pets and bond with people in an amazing way.

in other areas. It would be wise to have a complete set of the records in a family member’s home in another area. After a disaster, more wild animals are going to be in populated areas. Local, state, and federal authorities may ask for proof of protection against rabies.

4. When the forecasters first issue warnings, bring your pets inside. Animals have an uncanny ability to sense weather changes, and their behavior may change. They may run or hide in fear.

5. During times of emergency, animals will be under stress. Feed them familiar foods, but also keep a supply of moist food available. They may be more likely to eat it, and the moisture content of the canned food will help in preserving water supplies.

6. Keep a supply of newspapers on hand for sanitation purposes.

Planning in advance for emergencies is always a prudent thing for pet owners to do.

DANVILLE HUMANE SOCIETY

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| AUGUST 2019 | SHOWCASE Magazine 25

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