A Slice of Smithfield Winter 2020 by smithfieldtimes

Winter 2020

INSIDE THIS ISSUE

The Christmas Store

A bit of whimsy in downtown Smithfield

The Man in Stripes Carrollton resident is ACC referee

2 living 2 suffolk • Slice of Smithfield

DECEMBER 2020 SPECIAL EVENTS SMITHFIELD FARMERS MARKET’S

Holiday Food & Craft Markets

Saturday, December 5, 12 & 19, 9 a.m. - 12:30 p.m. These holiday specialty markets will feature baked goods, craft items, seasonal produce, specialty foods and live music.

Illuminating the Lane...Hayden’s Lane - Daily through early January, enjoy a stroll along the lane, decorated for the holidays by the Smithfield Horticultural Society. “2020 Handmade Holiday” Show & Sale at the Arts Center @319 On display through December 31, 319 Main Street, Smithfield, 757.357.7707 Meet the Artists - of the Arts Center @319. Through December, 10 a.m. - 4 p.m. 319 Main Street, Smithfield, 757.357.7707 Safe Holiday Craft Workshops - at the Nelms House through December, Noon - 5 p.m., 308 Main Street, Smithfield, 757.334.9568 Wednesday WanderLove Challenge - Facebook Live event featuring a shopping challenge at two of our local shops. Watch on the “Visit Smithfield VA” Facebook page every Wednesday in December at 10 a.m. Guided Walking Tour of Windsor Castle Park - Saturday, December 5 at 2 p.m. 301 Jericho Road, Smithfield, 757.356.1223. Tell Me a Story - Livestreaming Preschool program from the Isle of Wight Museum, Thurs., December 10 at 12:05 p.m. Go to HistoricIsleOfWight.com, 757.356.1223 Downtown Smithfield Pickers Market - Saturday, December 12, 9 a.m. - 1 p.m., Joyner Field, 319 Main Street, Smithfield, 757.357.5182 (weather permitting)

VisitSmithfield.com Slice Magazine Ad Fall/Winter 2020

Slice of Smithfield • 3

We’re committed committed toWe’re people and planet. committed toWe’re people and planet. toWe’re people and planet. committed to people and planet.

Smithfield Foods has been leading the industry in sustainability for more than two decades. But we’re not a company to rest on our laurels. We recently committed to becoming carbon negative across our U.S. company-owned operations by Smithfield Foods has been leading the industry in sustainability for more than two 2030. That means we’ll be effectively removing more carbon from the atmosphere decades. But we’re not a company to rest on our laurels. We recently committed than our operations emit. to becoming carbon negative across our U.S. company-owned operations by 2030. ThatFoods means we’ll becontinuing effectively removing carbon from the atmosphere Smithfield has been leading theto industry inmore sustainability for supply more than two To achieve our goal, we’re innovate across our entire chain. than our operations emit. decades. But expanding we’re not aour company on our laurels.from We recently committed This includes effortsto torest capture methane hog manure on farms to negative natural across gas, our U.S. company-owned andbecoming transform carbon it into renewable reducing waste sent to operations landfills andby To achieve our goal, we’re continuing to innovate across our entire supply chain. 2030. That the means we’ll be removing more from thelooking atmosphere minimizing distance oureffectively trucks travel each year. Wecarbon are constantly for This includes expanding ourleading effortsthe to capture methane from hog manure on farms Smithfield Foods has been industry in sustainability for more than two than our operations emit. new ways to improve our business. It’s all part of our commitment to producing and transform it intonot renewable natural gas, waste to landfills and decades. But Responsibly. we’re a company to rest onreducing our laurels. Wesent recently committed ® ” “Good food. minimizing thecarbon distance ourcontinuing trucks travel each year. We are looking for to becoming negative across U.S. company-owned operations by To achieve our goal, we’re toour innovate across ourconstantly entire supply chain. new ways to improve our business. It’s all part of our commitment to producing 2030. That means we’ll be more carbon frommanure the atmosphere This includes expanding oureffectively efforts to removing capture methane from hog on farms ® ” “Good food. Responsibly. thantransform our operations and it into emit. renewable natural gas, reducing waste sent to landfills and minimizing the distance our trucks travel each year. We are constantly looking for To achieve our goal, we’re continuing across our entiretosupply chain. new ways to improve our business. It’stoallinnovate part of our commitment producing This includes our ® efforts to capture methane from hog manure on farms ” “Good food. expanding Responsibly. and transform it into renewable natural gas, reducing waste sent to landfills and minimizing the distance our trucks travel each year. We are constantly looking for new ways to improve our business. It’s all part of our commitment to producing “Good food. Responsibly.®”

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4 • Slice of Smithfield

EDITORIAL Tracy Agnew Editor

Nate Delesline Writer Loukia Borrell Contributing Writer Jen Jaqua Photographer

PRODUCTION Troy Cooper Designer

ADVERTISING

Lindsay Richardson Regional Sales Manager Amanda Gwaltney Marketing Consultant Mitzi Lusk Marketing Consultant

ADMINISTRATION Steve Stewart Publisher

The Smithfield Times PO Box 366, Smithfield, VA 23431 www.smithfieldtimes.com 757.357.3288

Welcome back to Slice of Smithfield. We’ve missed you since we put out our summer issue, and we hope you enjoyed the new look in that edition. You’ll find more of the same here, along with some great stories about great people and institutions. Bryan Kersey says it’s his job to be pretty much invisible. Even with an ugly shirt on. Kersey has spent more than 30 years as a Division I basketball official and now serves as supervisor of men’s basketball officials for the Atlantic Coast Conference. The Carrollton resident told Slice he and his colleagues try to be in the background and let the players and coaches take center stage. But with his expertise and care for his job, we think he stands out — in a good way. Another local legend, Mike Holtzclaw, doesn’t wear a striped shirt, but he still stands out, too. As the new curator of the Isle of Wight County Museum, he recently switched careers from journalism and can still be found telling stories at the storied institution. Are you looking forward to Christmas already? We have a couple of stories that might help with that, too. The Christmas Store in Smithfield is open year-round and injects even more of a sense of whimsy into Smithfield, a town already overflowing with it. We urge you to check it out this season, or maybe even in the spring, summer or fall. There’s always something great to discover. Finally, it’s not Christmas without baking something, and we got several local bakers to share their favorite holiday recipes to provide something new and fun for your kitchen this year. You deserve it. We’re always looking for your submissions to help us make Slice better. We need you for story ideas, submissions, guesses for the Where Am I? challenge and any other suggestions you may have. Please contact us at news@ smithfieldtimes.com. God bless, Tracy Agnew

Inside this Issue

THE MAN IN STRIPES

Bryan Kersey is a Carrollton resident and basketball official in the Atlantic Coast Conference. He and his colleagues try to blend in, but heâ&#x20AC;&#x2122;s standing out in good ways.

In the News

Edwards Smokehouse introduces a new variety of ham.

Museum

A new curator is telling stories in Isle of Wight.

Where Am I?

Desserts

What would the holidays be without some sweets?

Can you spot the location of our Where Am I? challenge this edition? Youâ&#x20AC;&#x2122;ll be entered to win a $25 gift card.

Christmas

Find it year-round in downtown.

6 • Slice of Smithfield

In the News A new ham partnership Story by Nate Delesline III Submitted Photography

dwards Smokehouse of Surry and La Tienda of Williamsburg have partnered on a unique new product. Led by family patriarch Sam Edwards III, Edwards the company, and La Tienda, led by the Harris family, have combined traditions, flavors and techniques from Spain, Texas and Virginia to produce Surryano Iberico ham. Founded in 1926 in Surry, Edwards is a family-owned company. La Tienda was established in 1996. That family-owned company is “the largest e-commerce retailer of gourmet foods from Spain in the country,” according to Chief Executive Officer Tim Harris. The families have been acquainted for nearly two decades. About five years ago, Harris said, entrepreneurs introduced Iberico pigs from Spain

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Slice of Smithfield • 7

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Sam Edwards III is head of Edwards Smokehouse, a Surry-based family run company that has produced ham, bacon, sausage and other meat products for nearly 100 years.

to the United States. Although Europe and America are a world apart, there are some similarities when it comes to raising pigs, Edwards said. The pigs are raised free-range, so they’re allowed to forage for acorns, sweet mesquite beans and prickly pear fruit, which further enhances the flavor profile of the pork. The animals are also more mature when harvested, which also results in a more refined flavor profile. “When you eat it, I don’t know how to describe it,” Edwards said. “It’s nothing like I’ve had before.” “We’re curing the ham very similar to the way we cure our country hams,” he continued. “One of the benefits of an Iberico ham, because of its fat content, we can age those hams 18 months to two years and they can withstand that kind of aging because they don’t dry out so much because of the fat content.” Modern pork, in contrast, is very lean. If cured the same way, salt would be the dominant flavor profile. Harris agreed. The new Surryano Iberico is “different than European hams — it’s smoky and salty — whereas the Spaniards would never smoke an Iberico ham and they use very little salt. What we tried to do on purpose is to differentiate ourselves. We’re not trying to copy what they’re doing in Italy or Spain, we’re trying to make an American product.” Spain, Harris added, “has a tremendous tradition of cured hams that goes back thousands of years.” Harris said the introduction of Texas Iberico ham could bring Virginia culinary history full circle.

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8 • Slice of Smithfield

A few years ago In Jamestown, ham bones were found at the bottom of an old well dating to the 1600s. Scientific analysis is under way to determine the origin of the hogs. “We think the first hams in Virginia were from Spain from Iberico pigs,” Harris said. “Wouldn’t it be cool if 400 plus years later, we’re making Iberico hams in Virginia again?” Edwards compared the curing process to winemaking in a product announcement. “The varietal, location, and method of how grapes are grown are crucial, but then the vintner must take those grapes and apply their sense of taste, smell, eyesight, and knowledge to create the best wine. Similarly, a great ham cannot be made without starting with the best ingredients.” Edwards said he expects market interest for the Surryano Iberico to lie mostly in the professional chef market. Sales of the ham began last month. Direct to consumers, the price is $550 each. Boneless and sliced versions will be available early next year. Edwards also recently introduced a new version of a popular product — the Surryano Wedge. The popular ham is hand salted, smoked over hickory and then aged to create its deep flavor and rich color. The Surryano Wedge is available online for $120, and its smaller size is targeted at the con-

Edwards Smokehouse of Surry and La Tienda of Williamsburg have partnered on a unique new product, Surryano Iberico ham, which combines traditions and flavors from Spain, Texas and Virginia.

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Slice of Smithfield • 9 sumers rather than professional food service operations. As the holiday season and 2021 approach, Edwards, 64 said his business outlook is optimistic. “I’ve seen some huge numbers of people in the food service business that have just closed and aren’t coming back. And that is a big part of our business, but fortunately because we’re not just food service, we also sell to retail stores, from specialty food stores like Taste in Virginia Beach and Norfolk, to Wegmans and Publix and places like that, they’ve been super busy.” Overall, “it all kind of balanced out for us and if we sales-wise ended up the same or equal to last year or maybe a little down, we’ll feel fortunate that we survived this year,” Edwards said. And most importantly from the perspective of a business owner, he added, “knock on wood, nobody has contracted the COVID virus.” At his company, “we’re just thankful to be keeping everybody healthy through this whole process.”

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10 • Slice of Smithfield

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Slice of Smithfield • 11

Savor the secrets of

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Let us surprise you . . . Experience the free ferry ride to Surry from Williamsburg; discover the site of the first Colonial uprising, and the rest of the story of Pocahontas. Feel the exciting heartbeat of Native American drums and taste authentic smoked country ham and non-GMO, pesticide-free fresh produce. Which one of our secrets will become your passion?

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12 • Slice of Smithfield

Mike Holtzclaw loves history, connecting with people and telling a good story. He still gets to do all of it at the Isle of Wight County Museum.

Telling the story of Isle of Wight Story by Nate Delesline III Photos by Jen Jaqua

ew things excite Mike Holtzclaw more than storytelling, connecting with people and history. In his new role as curator at the Isle of Wight County Museum, he gets to enjoy all three. If his name sounds familiar, it’s probably because you’ve read one of his stories. Holtzclaw was a journalist for nearly 30 years at The Daily Press in Newport News. He focused on entertainment but also spent years writing feature stories and sports, along with whatever else landed on his desk during his decades at the newspaper. A St. Louis native, Cardinals fan and

self-described “baseball freak,” Holtzclaw left the paper in February under a buyout and joined the museum staff in August. His old and new jobs align more closely than people might realize, because storytelling is at the heart of meaningful experiences. “I love having a good story to tell, and that’s what a curator does at a museum,” he said. “You’re given history and you’re given these stories to put in context and to tell people.” Through his time at The Daily Press, Holtzclaw had made plenty of contacts and connected with plenty of people throughout the region, including museum

director Jennifer England. He’d also volunteered at the museum. So when the job opportunity arose, “I ran at it,” Holtzclaw said. “I love history, and you’re just surrounded by it here. It’s very exciting to me.” Some people say every town deserves a newspaper or another institution of public civic pride. Holtzclaw feels that way about museums. “I think every town and every community should have a museum like this to tell its story because every place has a unique story, especially one that goes back as many years as Isle of Wight County does, and Smithfield. There’s a unique story here, and it’s won-

Slice of Smithfield • 13 derful to have a place that can tell that story fully.” Holtzclaw is “fitting in very well” with the team and always ready for something new, said England. “A lot of the skillset is the same — the reading, the researching, the writing. A big component of the job is being able to dig up primary source documents.” With research and writing being such a big component of his career, “we thought this would be a good transition and would be able to fit the needs of the position.” As the director, England is in charge of the museum’s overall vision, direction, promotion and public relations. Holtzclaw, as curator, is the person in charge of the physical space and how it’s taken care of and being presented and interpreted. But as a small museum, “the reality is we’re both in charge of everything from cleaning up messes to editing didactic panels,” England said. Although some people might view a museum as a place that personifies the

opposite of urgency, “there’s a lot going on in our museum world,” England said. “We have a lot of projects. There’s a lot of things up in the air and I wish they could all be done right now. There’s certainly that same sense of pressure, but it's very different from a newsroom.” Isle of Wight Museum staff also oversee several area historic sites, including Windsor Castle, Boykin’s Tavern, Fort Boykin, Fort Huger, Nike Park and Ivy Hill Cemetery. “I knew there’d be a bit of a learning curve about how to preserve artifacts and how to preserve history and it’s a perfect landing spot for me,” Holtzclaw said. He’s also been working hard to absorb as much information as possible about Isle of Wight history. “I always tell younger people we’re born with all this curiosity and imagination in us because we don’t know anything, so we have to ask. And a lot of people grow out of that. I don’t ever want to grow out of that. I’m always wanting to

learn stuff,” Holtzclaw said. In an era when you can see and experience almost anything virtually, once you get someone in the door, making a personal connection will keep them engaged. “I think if you can get people to do that to relate [history] to their own experience it opens things up to them,” he said. “It’s no longer someone talking to me.” With that connection, people will begin “to understand what it was like to experience this.” On one recent day, a mom and her two kids came in before closing time — a third-grade daughter and kindergarten son. “They were asking questions, and I said, ‘Let me point a couple of things out.’ And what I noticed is the kids and the little girl in particular — they were so interested in everything,” he said. The girl was asking good questions and paying attention. “Right there, just spending a few minutes pointing things out and having young kids who were engaged and wanted to know more and were asking really good questions and making observa-

14 • Slice of Smithfield

As the curator of the Isle of Wight County Museum, Mike Holtzclaw is tasked with knowing the stories behind every item.

tions, you feel like right there, we made a difference. You get kids interested in this, you pique their curiosity. You’re making a difference. That’s exciting to me.” Holtzclaw’s enthusiasm for his new role is clearly palpable and genuine. At age 57, and by his own telling, “I’m at a great stage where I’m young enough to do this, to start something new. But I’m also old enough to appreciate it.” And although he stepped away from the newspaper, don’t be surprised if you see his name and stories pop up somewhere else. “I’ll always be writing,” he said. I don’t know that I’ll have bylines in the paper anytime soon, but writing is just what I do. I write for my own entertainment. If I get an idea in my head that I want to write, even if it never sees the light of day, I’m going to write it to get it out of my system.” When he’s not relishing his new role, you might also find him on stage, honing a stand-up comedy routine at a local club. He’s even appeared in a charity event at Cozzy’s in Newport News. It was billed as a celebrity comedy showcase. He came in second place out of eight people and won $250 for the Peninsula SPCA.

Slice of Smithfield • 15

Where am I?

In each edition, the Slice staff provides a challenge of sorts, testing how much of Smithfield and Isle of Wight you really know. We photograph some location in the county that is readily accessible and open to the public, and see if you can tell us where it is. If you know where this photo was taken, submit your answer, along with your name and contact information, to news@smithfieldtimes. com. If you’re right, you will be entered for a chance to win a $25 gift card. So, if you know where this is, let us know. If you’re right, you could be a winner. Go out and enjoy!

16 • Slice of Smithfield

Story by Loukia Borrell Photographs by Loukia Borrell and submitted

he holidays are synonymous with baking, so whether you are a seasoned pro or an amateur with a sweet tooth, it’s time to haul out the mixer and measuring cups. And, with summer long gone, hunkering down in the kitchen can make gray, winter days brighter. “During the holidays, we want to bring comfort to our family, friends and even ourselves,” said Karen Collier, owner of The Cake House on South Church Street in Smithfield. “It’s a time when we take a bit of a breath and think about what we can do to create and share happiness,” Collier said. Cooking also has gotten a boost during the coronavirus pandemic, when people who love to rustle up good eats use their time at home to experiment with recipes and get creative. Alyssa Kimball, owner of Cakes & Things by Alyssa in Smithfield, finds baking, for the most part, to be a good

way to relieve stress. “This could be the case for people at home during the pandemic as well,” Kimball said. “They may have the time to finally make that recipe they’ve been holding onto and forget about the outside world for a little while.” Boxing up that creativity to share with friends is a way of helping others during these difficult times. “Dropping off baked goods to your neighbors, when maybe you can’t sit and visit with them, is a way to show support and love for your community and can guarantee that a smile will be shared,” Collier said. Whether you prepare traditional favorites or are just looking for a quick way to add sugar and spice to the season, baking is a great way to spread holiday cheer. Slice asked a few of Isle of Wight County’s talented bakers for easy recipes that will put you in the holiday spirit at first bite. Here’s what they came up with:

Slice of Smithfield • 17

From Karen Collier, owner of The Cake House in Smithfield: Grandma Collier’s Molasses Cookies “Grandma Collier is my husband’s mother, Joan. My husband loves telling stories about growing up and memories he has of her cooking and baking. With the molasses cookies, their favorite thing was coming home from school and smelling them as soon as they walked in the door. They’d take two cookies, a glass of milk for dunking, and all sit around the kitchen table enjoying them.” Prep Time: 10 minutes Bake Time: 9 minutes Yield: About 20 cookies Ingredients: 2 cups all-purpose flour

2 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger ½ tsp. salt 1 cup (plus additional ½ cup in a small bowl) sugar ¾ cup shortening ¼ cup molasses 1 egg Directions: Line a cookie sheet with parchment or wax paper. Preheat the oven to 350 degrees. Sift the flour into a medium bowl. Add baking soda, cinnamon, ginger, and salt. Whisk to combine and add air. Set aside. Using a hand mixer or stand mixer, combine the sugar, shortening, and molasses until fluffy in texture. Add egg. Mix again until fluffy. Gradually add the dry mixture to the sugar mixture, mixing just enough to fully incorporate the ingredients. Using your hands, roll the cookie dough into balls about 1.5” in diameter. Drop the rounded cookie into the small bowl of sugar to lightly coat the cookie. Place the cookie onto the cookie sheet. Do not press down to flatten it; just place it. Repeat for the rest of the cookie dough, placing the cookies about 3” apart. Bake the cookies for about 9 minutes.

18 • Slice of Smithfield

Alyssa Kimball, owner of Cakes & Things by Alyssa in Smithfield

From Alyssa Kimball, owner of Cakes & Things by Alyssa in Smithfield: M&M Cookies Kimball said she learned this recipe from the Picky Palate blog. “I love these cookies because they are so versatile. During Halloween, I like to use white chocolate chips and candy corn and during Christmas, you can use colorful holiday M&Ms. You can even use triple chocolate chips, Heath bar toffee bits, or even pecans with caramel bits and chocolate chips for a turtle cookie! Combinations are endless, which makes this the perfect soft baked cookie recipe that you can make your own.” Prep time: 10 minutes Bake time: 10-12 minutes Yield: 24 cookies Ingredients: 1 stick unsalted butter, softened

1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1-1/2 cups all-purpose flour 3 tablespoons instant vanilla pudding mix 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup mini chocolate chips 1 or 1-1/2 cups mini M&Ms Directions: Preheat oven to 350 and line a large baking sheet with parchment paper. In a large mixing bowl or stand mixer, cream your butter and sugars until well combined, approximately 2 minutes. Add your egg and vanilla; mix to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Fold in chocolate chips and M&Ms, with a wooden spoon or rubber spatula, until combined. Scoop cookies into balls approximately 2 tablespoons in size, place dough 1 inch apart from each other on baking sheet. Bake for 10-12 minutes until cooked through (do not overbake, cookies will continue to cook on the cookie sheet once out of the oven). Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Slice of Smithfield • 19

From Stacey Fruchey, owner of Hooked on Fondant Cakery in Smithfield: Pumpkin Rice Krispies Treats Fruchey says this is a great fall and Thanksgiving recipe. She tweaked the basic Rice Krispies Treat recipe until she had something she was happy with. “It is a delicious twist on a traditional Rice Krispies Treat, and the kids love eating their own pumpkin!” Cook/Prep time: 1 hour, 10 minutes Yield: 8-10 pumpkins Ingredients: 3 tbsp butter 1/4 cup canned pumpkin 1 10-ounce bag of mini marshmallows

1/4 tsp vanilla extract 1/4 tsp cinnamon 1/8 tsp allspice 1/8 tsp nutmeg orange food coloring (optional) 12 ounces Rice Krispies green (watermelon) Airheads (or other soft green candy) mini pretzel sticks Directions: Melt the butter in a large pot over mediumlow heat. Add the canned pumpkin. Stirring constantly, cook for about two minutes, until it is warm. Fold in the marshmallows, stir constantly until they are completely melted. Add vanilla, cinnamon, allspice, nutmeg and coloring; stir until combined. Remove from heat and let cool for about 20 minutes. Pour Rice Krispies into a large bowl and stir the marshmallow mixture until combined. Allow to sit for about 30 minutes to firm up a bit. Meanwhile, with scissors, cut leaf shapes out of the Airheads. You can use the line down the center of the Airheads as a leaf vein. Form a ball with the Rice Krispies. Add a pretzel stem and candy leaves.

Stacey Fruchey, owner of Hooked on Fondant Cakery in Smithfield

20 • Slice of Smithfield

Story by Stephen Faleski Photos by Jen Jaqua

im Abicht admits there probably aren't many marketing experts who would recommend starting a retail business devoted to a single holiday in a town with less than 9,000 residents. But that didn't stop him from opening The Christmas Store in 1994 on Main Street in downtown Smithfield. Abicht and his wife, Elaine, who'd been collecting antique Christmas decorations for more than a decade, got the idea from traveling around the country buying and selling, where they encountered vendors who operated similar year-round stores devoted to the winter holiday. For its first seven years, the business operated out of the historic Gaming House — now home to Maggie Casey's Celtic Treasure and Oasis on Main — next to the equally historic Smithfield Inn. “It was a small building and the perfect start for a fun business,” Abicht said. In 2001, it moved to its current, larger storefront, still on Main Street but now adjacent to the Isle of Wight Chamber of Commerce office. “[Smithfield] is where we wanted to live, and somehow we've made it work,” Abicht said. “We can't disagree that we could do more business in a larger city, but it's hard to find the spirit and warmth of Smithfield in a place with a larger population.” True to its name, Christmas merchandise remains “by far what we stock and sell the most of,” he added, but the store isn't exclusively devoted to a single holiday. In the fall, shoppers can find Halloween and Thanksgiving decorations and in the spring and summer months, Easter and Fourth of July merchandise. The merchandise comes from close to 200 vendors, many of whom exhibit at the Atlanta

Slice of Smithfield â&#x20AC;˘ 21

A masked Santa, roll of toilet paper and bottle of hand sanitizer make for some uniquely 2020 Christmas ornaments.

22 • Slice of Smithfield

Jim Abicht has run the Christmas Store since 1994, so he has a close relationship with Santa Claus, even during the pandemic.

Gift Mart. Some have even made the trip to Smithfield to observe Abicht selling their wares. “We do minimal online buying, as we find it important to actually see the item rather than trusting a photograph,” he said. But this year, the COVID-19 pandemic reached the United States and put an abrupt end to the foot traffic his business depends upon. “We were shut down for a little over three months in the spring and then had to shut down for two more weeks after one of our employees had a relative exposed to the disease,” Abicht said. But now, the store is once again open and “doing pretty good, probably better than many,” Abicht said. “We will be wearing our masks until it's safe not to. Customers will be doing the same.” In 2002, Abicht met Dean Willard, who would portray Santa Claus at the store for the next 18 years. “We got a call from a magazine wanting to do a Christmas photoshoot in June

for their December issue,” Abicht recalls. The magazine had brought Willard in for several poses, dressed in a red Santa suit. When Abicht approached him about reprising his role later that year for the store's customers “he was a little hesitant, so I suggested that he come to Smithfield that first weekend in November when a number of businesses were having open house, and I would give him a bunch of candy canes to pass out to shoppers up and down the street,” Abicht said. After two hours “he came back in the store and said he really liked this town and we worked it out for him to do photos at the store starting the weekend after Thanksgiving.” Sadly, Willard died in early October 2020. “He really impressed me with his ability to put all the children at ease, but in particular the scared ones,” Abicht recalls. “In a calming way, he would chat a while and then asked if they would mind if he had his picture taken with them. This put the child in charge and a comfort level for

Santa followed.” The photos, which were provided free of charge to customers, weren't limited to children either. “I was also amazed at the number of photos with the adults we would do,” Abicht said. Rather than sitting on Willard's lap, the adults would have him come out and stand by a tree with them. Pet photos with Santa were also popular. “We did lots of dogs, big and small,” Abicht said. “When the two Great Danes came, Santa went outside to do their pic … lots of cats, guinea pigs and even a goat came in the store for a photo.” “Many of these pictures became gifts for the grandchildren that didn't live nearby,” Abicht added. “The Saturday before Easter each year, he would come to the store for photo sessions wearing big white fluffy slippers and a large rabbit ear headband along with a full white shirt and his red pants. He'd tell people that the Easter Bunny was real busy and asked him to help out.”

Slice of Smithfield • 23

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24 â&#x20AC;˘ Slice of Smithfield Bryan Kersey was inspired by his father, Jess Kersey, an NBA referee.

S E P I R T S N I THE MAN Story by Phyllis Speidell Photos by John H. Sheally II

asketball fans watching a game generally focus on the ball, the players and the coaches rather than the referees. That, Bryan Kersey says, is the way it

should be. Kersey, a Carrollton resident, was regarded as one of the best referees during his 30 years as a Division I basketball official. In March 2016, he moved up to supervisor of menâ&#x20AC;&#x2122;s basketball officials for

Slice of Smithfield • 25

Bryan Kersey keeps a signed poster from the 2006 ACC championship game between Duke and Boston College.

the Atlantic Coast Conference (ACC). The referees, Kersey said, are there to facilitate the game and to assure it plays out fairly, by the rules, while they remain low profile. “We already have ugly shirts on,” he joked. “We don’t want to stand out any more.” Regardless of its fashion score, that black-andwhite-striped shirt is a badge of honor for Kersey and the other referees who spend years running the court with men half their age, assuring that fouls are called equitably and bounds are kept. For Kersey, the referee’s shirt is also a legacy. His father Jesse “Jess” Kersey refereed in the NBA and ABA for 37 years — and inspired his son to join the officiating ranks. Bryan Kersey started as a ball boy at the Hampton Coliseum when the Virginia Squires played and was in 10th grade when he reffed his first game for a middle school. His Division I officiating career included the Big South Conference, the Colonial Athletic Association and the Atlantic 10 before he joined the ACC officials in 1990. Kersey said he would have refereed every night in the ACC if he could have — not too surprising

26 • Slice of Smithfield

Above, Bryan Kersey keeps a collection of autographed game balls in his office. Below, an autographed photograph.

considering that sports, particularly basketball, run strong in the Kersey genes. In addition to his father’s officiating career, Kersey’s brother, Todd Kersey, is the chief operations officer of the Virginia Athletics Foundation. His nephew, Grant Kersey, a 2020 University of Virginia grad and the four-year team manager for the UVA men’s basketball team, also played in 11 games. Shooting 5-for-5 from the foul line and 5-for-5 from the field, he was a fan favorite. The referee’s shirt Bryan Kersey wore officiating at the 2015 Final Four hangs, framed in a shadow box, in his office at the Kersey, Sealey, Clark and Associates insurance brokerage in Newport News. A half-dozen signed basketballs, enshrined in clear acrylic cases, and a wall of TV screens indicate how seriously Kersey takes the game. Asked if the rumor is true that he took on the insurance business to have a flexible schedule, enabling him to officiate, Kersey answered in one word — “Absolutely!” The office TVs are essential to his job of overseeing the ACC’s officiating. During a normal college basketball season, Kersey is in his office every Saturday from 11 a.m. to 11 p.m. watching games on half a dozen screens. Eyes trained on the referees, he watches every call and how it’s made. With so many games televised, he said, “You have to be conscious of bad optics — TV can make you or break you.”

“Over the years I learned from the refs I worked for,” he said. “Now that I am the boss, I am teaching every day.” Refereeing requires respect. “Respect is a two-way street,” Kersey said. “My new guys in the ACC have to earn that respect. Going into a game, we know there are some coaches we will have to talk with more than others. If coaches get upset — you give them their time and let their personalities show. That way a mutual respect grows over time. “ Coaches know how far to go, he said, but some players, especially freshman, will test the referees. “If a player is giving us a problem, we talk and bring him off the ledge,” he said. Referees rarely disagree on a call he said, but it’s most likely to happen when one calls a block and the other calls a charge. “We call that a “blarge,” Kersey joked, “But we get together, talk it over and make a decision.” Referees’ minds are trained to make on-the-spot decisions, but has the instant replay affected that decision making? “Instant replay allows us to get the plays right — and sometimes right a wrong,” Kersey said. “It showed us that we have to be better at clock management and that you have to ref off the ball. College players are so good they know where the officials are and can throw an elbow any time they want, knowing if they are out of our sightline.” “With experience and familiarity, coaches believe you,” Kersey said. “But when fans know your name, they call out to you when they’re unhappy with a decision. I always knew my last name was Kersey, but I’ve heard all sorts of first names — ‘I hate you’ ‘Your Mama hates you,’ and others I won’t mention.” Refereeing shaped his life. Married for 36 years, he calculates he spent 18 of those years refereeing, often gone for 30 days at a time. “A few games a year grew to 70 to 100 nights a year,” he said. His wife and children came to Orlando, Fla., for Thanksgiving every year because he officiated a tournament there. To stay in shape to run the court, he ran three to four miles a day, did street sprints from mailbox to mailbox, and followed cardio training videos. “On the good side,” he said, “the career has taken me to Alaska and St. Thomas. I was the son of a somebody and I was a rock star in the eyes of my kids and their friends who saw me on TV.” “When the police escort you into the venue and you step on that court, you know you are where you need to be, and then the adrenalin kicks in and you focus solely on what you are doing,” Kersey said. “Even working AT&T Stadium with a crowd of 80,000-plus, it’s still a 94-by-50-foot basketball court.” Apart from being extreme perfectionists, referees are normal, sports-loving people, he said, adding, “We all care about what we do and we don’t care which team wins — officiating is the greatest life we could possibly want.”

Slice of Smithfield • 27

Family is more important to Kersey than anything. At top is Bryan Kersey with his wife, Cindy, and granddaughter, Aubrey Leigh. Above is son Shayne Kersey with Aubrey Leigh, his daughter.

28 • Slice of Smithfield

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Slice of Smithfield • 29

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30 • Slice of Smithfield

Last edition’s Where Am I? Only one Where am I? reader was able to correctly pinpoint the location of the first Where Am I? challenge for Slice of Smithfield, which was included in the Summer 2020 issue. The photo was taken at the Wharf Hill Brewing Company. Christy Archer was the correct guesser, and she’ll get a $25 gift card for her keen eye. Check out this edition’s challenge on page 15.

Slice of Smithfield • 15

Tis’ the season to decorate! 108 Main St., Smithfield, VA 757-357-7891 • Mon-Sat 10-5 • Sun 1-5

In each edition, the Slice staff provides a challenge of sorts, testing how much of Smithfield and Isle of Wight you really know. We photograph some location in Suffolk that is readily accessible and open to the public, and see if you can tell us where it is. If you know where this photo was taken, submit your answer, along with your name and contact information, to news@smithfieldtimes. com. If you’re right, you will be entered for a chance to win a $25 gift card. So, if you know where this is, let us know. If you’re right, you could be a winner. Go out and enjoy!

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Slice of Smithfield • 31

JAMES RIVER 10

RT PO S ES M NEWEW JA N TO VE

SMITHFIELD

258 258

IsleCares.com is a website hosted by Isle of Wight County providing relevant information and up-to-date county news. Sign up on IsleCares.com to receive the monthly “Isle Cares” e-newsletter. Want to comment on an experience you’ve had with the county? With the online CARE CARD, citizens can provide feedback on their experiences with county staff and services. Printed cards are also available at county offices. Just fill out the card, drop it off or mail it, and the appropriate staff member will respond to your concerns or questions, or pass along your comments.

17 10

ISLE OF WIGHT COURTHOUSE COMPLEX

460

WINDSOR 460 258

Meet Your Supervisors

WINDSOR DISTRICT

SMITHFIELD DISTRICT

Chairman

Vice-Chairman

Joel Acree

Richard Grice

NEW TO THE COUNTY?

The Isle of Wight County Newcomer’s Guide provides all the information those who are new to the area and residents need on county services, recreational opportunities, elected officials, utilities, emergency services, and much more.The guide is available at the county complex or it can be downloaded from the county’s website.

HARDY DISTRICT

Rudolph Jefferson

REFUSE & RECYCLING CENTERS Hours: Mon. & Tues.,Thurs. - Sat. 7 am – 7 pm Sun. 1 pm – 7 pm, closed Wed. Wrenn’s Mill R&R Center, Smithfield 356.1040 Jones Creek R&R Center, Carrollton 356.1037 Carroll Bridge R&R Center, Windsor 356.1018 Stave Mill R&R Center, Windsor 242.3597 Carrsville R&R Center, 516.2851 Camptown R&R Center, Franklin 516.2850 Crocker R&R Center, Windsor 356.1026 Walters R&R Center, Carrsville 516.2852

NEWPORT DISTRICT

William McCarty

CARRSVILLE DISTRICT

Don Rosie

ISLE OF WIGHT COUNTY PARKS Camptown Park Heritage Park Jones Creek Boat Ramp Joyner's Bridge Boat Ramp Nike Park Riverview Park Robinson Park Tyler's Beach Boat Ramp, Harbor & Public Beach Fort Boykin Historic Park Historic Fort Huger

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