The Virginia Sportsman Fall 2019

A NEW LOOK FOR THE VIRGINIA HORSE CENTER | TYLER CHILDERS’ TRUE COUNTRY | INNOVATION IN THE AMERICA’S CUP EXHIBIT

FALL 2019

EXPLORING ORAPAX

VIRGINIA’S UPL AND HUNTING PRESERVE

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THE FALL 2019 ISSUE

FEATURES 26 EXPLORING ORAPAX

Editor-at-Large Eric Kallen visits the 700-acre upland hunting preserve along the James River and reports on quail recovery efforts in the Commonwealth.

34 EARN YOUR DINNER

Award-winning author, hunter, angler, gardener and cook Hank Shaw dishes on foraging for food. As he puts it: “I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps—or grows.”

44 FISHING FORD PLANTATION

A bounty of water means a bounty of fishing options in and around Ford Plantation, a coastal Georgia gem located just south of Savannah.

54 VIRGINIA’S PRESIDENTS

Five of the eight presidents born in Virginia are buried in the soil of the Old Dominion. Take a tour of where they rest today.

PHOTO BY KYLE LAFERRIERE PHOTOGRAPHY FA L L 2 0 1 9 | T H E V I R G I N I A S P O R T S M A N

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DEPARTMENTS THE FALL ISSUE 2019

12 FROM THE FIELD A new exhibit at the Mariners’ Museum and Park in Newport News explores the America’s Cup.

16 GREAT ESCAPE A new era begins for Charlottesville’s Boar’s Head Resort.

22 OUTFITTED As the leaves turn, check out our editor-approved picks for autumn sport and style.

24 RAISE A GLASS From an easy-drinking IPA to a rich bourbonbarrel stout, read about six regionally made beers to enjoy this fall.

22

ON THE COVER

59 THE SOUND Tyler Childers leads a country revival coming out of Kentucky.

63 OPEN SPACES

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Extensive renovations are coming to the Virginia Horse Center, a cornerstone of the Commonwealth’s equine industry.

IN EVERY ISSUE

10 | Editor’s Note 6

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PHOTO BY JOSE ROMERO

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The Fall 2019 Issue

EDITOR’S NOTE

V

irginia has a long history of upland bird hunting and I’m new to it. Fortunately, my involvement with this publication has opened up the delights and traditions of this pursuit to me. Already I can’t get over how much I enjoy watching well-trained gun dogs flush and retrieve in the field. I appreciate the tireless work and flecked markings of Llewellin setters as much as I admire the flight patterns and plumage of pheasant, quail, chukar and woodcock.

You could say the thrill of the flush is not lost on me, and neither is the underlying point of Eric Kallen’s cover story of the same name in this issue. Our editor-at-large takes us on an afternoon of wingshooting at Orapax Hunting Preserve in Goochland, Virginia, with owners Neal and Jane Kauder. Blaine Altaffer, CEO of Green Top Sporting Goods, his son Brent and their retriever Beau also joined us for the hunt.

That day proved to be an education. For starters, I learned the Altaffer men are true sportsmen and can shoot. They’re capable dog trainers too; Beau performed in the field. It was a pleasure watching Kauder at work and his control over his dogs Rey, Blanco and Jasper was extraordinary. Thanks to our host and his canines, we were able to harvest a variety of birds. Kauder taught me a lot about safety and demonstrated equal concern for hunters and his prized setters. I also began to understand the role private landowners and game preserves play in preserving habitat for upland birds.

Loss of habitat from urbanization, modern clean-farming techniques and other factors has contributed to the decline of upland bird populations. Resultingly, the number of hunters in Virginia has also declined, which is disturbing because hunters play such a critical role in wildlife conservation.

Pheasants Forever, and its sister organization Quail Forever, are non-profits dedicated to the conservation of pheasants, quail and other wildlife through habitat improvement, public awareness and land management. Our magazine supports these organizations. So does Hank Shaw, a chef, hunter, angler, forager and wild-foods expert. In this issue, I profile Shaw, whose focus on “honest” food and respect for wildlife is articulated in his highly acclaimed books and on his award-winning website, Hunter Angler Gardener Cook.

Shaw’s fourth cookbook, “Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast,” was released in March 2018 and won a cookbook award in 2019 from the International Association of Culinary Professionals (IACP). The author is donating a portion of the proceeds from every copy to Pheasants Forever and Quail Forever.

He and longtime collaborator and photographer Holly A. Heyser are also working on a book of essays designed to educate non-hunters about the importance of hunting. The pursuit is a disconnect for many, especially as the population becomes more urban and the idea of hunting more foreign to those who don’t hunt.

I hope this issue helps answer the “why?” behind hunting. I hope it motivates more people to give it a try. I did and realize it is a tradition and pursuit that’s good for all involved. And as Shaw will show you, there’s nothing more satisfying than harvesting and preparing your own honest food the way nature intended.

Thanks again for reading. Long live print.

JOE SHIELDS (LEFT) AND ERIC KALLEN WINGSHOOTING I N V I R G I N I A AT O R A PA X H U N T I N G P R E S E R V E

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The Fall 2019 Issue | FROM THE FIELD

SPEED AND INNOVATION IN THE AMERICA’S CUP Visitors are Looking Up to The Mariners’ Museum and Park’s New Exhibition STORY BY JOAN WENNER

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he mission of the 550-acre Mariners’ Museum and Park in Newport News, Virginia, is to connect people to the world’s waters. The museum is committed to the preservation and conservation of more than 32,000 objects and several million library and archive materials, making it the largest maritime library in the Western Hemisphere. The Mariners’ Museum’s exciting new exhibition, Speed and Innovation in the America’s Cup, is turning heads and giving members of the sailing community and general public something to look up to—literally.

Suspended from the ceiling of the exhibit room is Oracle Team USA’s AC72 catamaran that won the 2013 America’s Cup in San Francisco. The massive, technologically advanced foiling catamaran is 72 feet long and 46 feet wide; it is the largest object in the Maritime Museum’s impressive collection.

“As Speed and Innovation in the America’s Cup enters its second season, visitors and staff are realizing what a ground-breaking experience it is,” said Lyle Forbes, longtime chief curator at the museum. “Most people’s first reaction when they walk into the gallery is awe. They are amazed at the size of the catamaran that won the America’s Cup. The second thing they ask is ‘how did you get it in the building?’ The exhibition focuses not only on Oracle Team USA’s amazing comeback story, but also the amazing science and technology behind the 72-foot-long catamarans that fly above the water at speeds around 50 miles per hour.”

The catamaran, donated by Oracle Team USA, is a true educational resource and wonder. Visitors learn about the science and technology that helped Oracle win the 34th America’s Cup. Visitors explore hydrodynamics to better understand how J-foil dagger boards lift the boat above the water’s surface and how the enormous wingsails power the catamaran to lightning speeds. They discover what it takes to be crew members on an America’s Cup catamaran. The exhibit also revisits the America’s Cup defense of 2013, recognized as one of the greatest comebacks in sports history.

T H E M A R I N E R S ’ M U S E U M A N D PA R K E X H I B I T ’ S M A I N AT T R AC T I O N : O R AC L E T E A M U S A’ S A C 7 2 C ATA M A R A N T H AT W O N T H E 2 0 1 3 A M E R I C A’ S C U P

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The America’s Cup The America’s Cup is the pinnacle of yachting, a highstakes, “win-at-all-costs” international sailing race.

According to the organization’s website, americascup. com, the race predates the modern Olympics by 45 years and is the world’s oldest trophy in international sport. The best sailors from around the world on the most advanced boats have competed for the coveted silver trophy since 1851, when the Royal Squadron of Great Britain proposed “a spirited race” around the Isle of Wight.

The trophy was originally offered as the 100 Guinea Cup. The 100-foot schooner America, sailed by a group of New York City businessmen across the Atlantic Ocean for the World’s Fair in England, competed against the fleet of British yachts in the Isle of Wight contest and won. The race became known as the America’s Cup; the winners donated the trophy to the New York Yacht Club under a deed of gift, which stated that the trophy was to be “a perpetual challenge cup for friendly competition between nations.”

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S P E E D A N D I N N O V AT I O N I N T H E A M E R I C A’ S CUP: VISITORS LEARN ABOUT THE SCIENCE A N D T E C H N O LO G Y T H AT H E L P E D O R AC L E T E A M U S A W I N T H E 3 4 T H A M E R I C A’ S C U P.

Defending the Cup with the AC72 in 2013

From there, the United States embarked on a 132-year winning streak in which U.S. boats successfully defended the trophy 24 times. The U.S. domination in the race lasted from 1870 until 1983, when Australia II became the first successful challenger to win the trophy from the Americans. In the 168 years since that first race off the coast of England, only four nations have won the “oldest trophy in international sport.”

The America’s Cup trophy is awarded to the winner of the races between two yachts: the defender, representing the yacht club that currently holds the trophy, and the challenger, representing the yacht club that is challenging the defender for the cup. The winner chooses the boat class for the next year’s competition.

Single-hull boats, ranging from the massive J-boats of the 1930s to the 12-meter class that competed from the 1950s until the 1990s, were replaced in 2013 by doublehulled catamarans.

After Oracle Team USA recaptured the America’s Cup in 2010, it elected to make the AC72, a catamaran powered by a towering wingsail, the class for the 34th America’s Cup in 2013. The races took place in San Francisco Bay; the late-summer winds were consistent and powerful.

Emirates Team New Zealand, represented by the Royal New Zealand Yacht Squadron, was among three challengers that took on Oracle Team USA. The Kiwis introduced foiling to the trials, enabling the AC72 to fly above the water; the other teams soon followed and yachts exceeded speeds of 40 knots.

There was a steep learning curve for the contestants. Oracle Team USA capsized during training, destroying one of its boats and delaying the program.

Additionally, an early challenger, Artemis Racing, had a tragic training accident when crew member Andrew “Bart” Simpson was killed when the team’s boat capsized. The Andrew Simpson Sailing Foundation

honors his memory and supports youth sailing projects.

New safety regulations were developed following the accident and were implemented during the challenger series. Emirates Team New Zealand handily defeated the other two challengers, Artemis Racing and Luna Rossa Challenge. The Kiwis also built an impressive lead over Oracle Team USA, eventually reaching match point with an 8-1 lead in a best-of-17 series.

Captained by Australian sailing legend Jimmy Spithill, the Americans made some critical crew changes and modified the boat and sailing techniques.

The team gradually gained speed but was running against the clock—and the impressive Kiwi challengers.

Miraculously, Oracle Team USA suddenly began to win races. The gap narrowed and disappeared. The Americans sailed faster and tied the score at 8-8. In the final race, Emirates Team New Zealand established an early lead but couldn’t hold off the Americans. Oracle Team USA sailed into the record books with a 9-8 win.

It was the closest race and most unexpected victory in the history of the America’s Cup.

The Museum’s Ongoing Work “Following the 2017 America’s Cup held in Bermuda, Oracle Team USA donated another, smaller 45-foot foiling catamaran to the museum,” Forbes said. “We are currently working on a couple of new displays that we will be installing soon in the gallery, including a section of the massive wingsail and a Jimmy Spithill sailing outfit. Speed and Innovation in the America’s Cup engages audiences not only with the America’s Cup regatta, but also with technology and science. It is a whole new direction for us.”

A 2018 article in the Financial Times discussed the differing opinions on hydrofoil technology. A yacht such as the AC72 can sail faster than the speed of true wind. Many believe catamarans and foiling technology make the sport more attractive to television audiences and engaging to a new generation of sailors. For others, hydrofoil sailing is a disconnect from the traditional practice because the technology lifts boats above the water. Thanks to Oracle Team USA’s generosity and the ongoing work of the Mariners’ Museum, visitors can appreciate history and better understand the technological advancements in aero and hydrodynamics that impact the future of sailing and international competition.

“Our staff has really enjoyed being out in the gallery talking with visitors about everything from how the boats lift out of the water, to the materials used in construction, as well as how we got the boat into the gallery and assembled it,” said Forbes. “There are so many great stories.”

Visit www.marinersmuseum.org for more information.

Joan Wenner, J.D., has been a frequent contributor to The Virginia Sportsman since 2003. She also contributes sailing and boating stories to other publications in the United Kingdom and Canada. She welcomes comments at joan_writer@yahoo.com.

The Fall 2019 Issue | GREAT ESCAPE

EXPERIENCE THE NATURE OF BOAR’S HEAD RESORT AAA FOUR DIAMOND RESORT IN CHARLOTTESVILLE HAS IT ALL AND KEEPS GETTING BETTER

BY JOE SHIELDS

BOAR’S HEAD RESORT IS MORE THAN A HOTEL. STEEPED IN HISTORY, BOAR’S HEAD

resides on 600 acres and is conveniently located in the foothills of the Blue Ridge Mountains, just minutes away from the University of Virginia (UVA) and downtown Charlottesville. Owned and operated by the UVA Foundation, Boar’s Head has a close partnership with the university and benefits from fundraising efforts that finance ongoing renovations in keeping with world-class standards.

The only AAA Four Diamond Resort in Charlottesville, Boar’s Head offers 168 elegant rooms and suites and more than 20,000 square feet of meeting facilities. Southern hospitality, elegant lodging, fine dining, luxury spa services and an array of sporting activities in nature will transform any stay into an experience. The experience will be a memorable one thanks to the completion of a $15.5 million renovation project with more upgrades to come.

The renovations, designed by Johnson Studio at Cooper Carry of Atlanta, include a relocation of the hotel’s main entrance and porte cochère for better access and flow.

According to Russ Cronberg, Boar’s Head general manager, the new entrance opens to a completely reimagined lobby and the roomy lounge areas are now adorned with artwork from area artists.

“Our guests walk into a totally transformed area filled with natural elements, bookshelves adorned with historic reference materials and updated furnishings, making it a truly unique gathering place,” he said.

In addition to the lobby and entrance renovations, Johnson Studio transformed the Mill Room restaurant. While retaining its signature feature of old beams and fireplace, the restaurant now offers an extensive wine cellar and a spacious bar area in a casual, family-friendly atmosphere. The adjoining terrace room offers intimate and formal dining.

The restaurant also has a separate entrance that allows diners to bypass the registration area.

According to Shawn Jernigan, director of food and beverage, this new space is a carefully curated mixture of old and new.

“History still runs deep in this space,” said Jernigan. “We now have increased natural lighting that illuminates the existing 1834 wood beams that provide a focal point for the room.”

The Mill Room’s massive hand-hewn beams are from pines harvested in Thomas Jefferson’s time—a fitting use of materials for a site with such a long and distinguished history.

“The marquee element of this project is a glass-backed bar that enlivens the main restaurant seating areas, giving the space an open and airy feel,” Jernigan added.

The newly designed restaurant seats 200 guests and has an upgraded porch, with a private dining area and flexible banquet space for larger gatherings. The menu reflects a modern farm-to-table concept. Meat, produce and dairy are purchased from local farms.

At the entrance of Chef Dale Ford’s kitchen is a tall rack filled with various greens still growing in hydroponic containers; as orders come in for salads, greens are plucked from

BOAR’S HEAD RESORT HAS IT ALL: WORLD-CLASS LUXURY WITH FARMTO -TA B L E D I N I N G , H OT A I R B A L LO O N I N G , R AC Q U E T S P O R T S , G O L F, S W I M M I N G A N D O U T D O O R A C T I V I T I E S F O R T H E W H O L E F A M I LY .

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the rack. The resort also offers two other venues for dining—Racquets Restaurant at the Sports Club and Birdwood Grill, which is currently closed for renovation.

Boar’s Head’s Pavilion has a large banquet/conference room and a smaller executive boardroom; it can serve large groups for weddings and conferences, and is also equipped with business centers and serving areas for food preparation.

The spa offers massage, body and nail treatments, as well as skin and facial care.

It also advocates natural and preventative healing using plants and herbs. The spa combines this practice—and some of the same plants used by Jefferson—with the latest technology.

The Boar’s Head Sports Club offers top-notch facilities for a variety of exercise opportunities. These include indoor/outdoor tennis courts, squash center, three outdoor pools, 25-foot indoor climbing wall and fitness center.

The nationally acclaimed tennis program was recently ranked as one of the top 25 tennis resorts in the world by Tennis Resorts Online; since 2002, Boar’s Head has been named a Top 50 U.S. Tennis Resort by Tennis Magazine. Leagues, programs and instruction are available for both tennis and pickle ball.

Built in 2013, the McArthur Squash Center hosts many national events. Last year, it underwent a multimillion-dollar expansion and hosted the World Masters Squash Championship, the event’s first time in the United States.

Birdwood Golf Course, UVA’s official home course, closed on Nov. 25, 2018, for significant renovations. The UVA Foundation hired Ryder Cup Captain and PGA Hall of Famer Davis Love III and the Love Golf Design team to develop a plan to take Birdwood 18

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LAST YEAR, THE MCARTHUR SQUASH CENTER UNDERWENT A M U LT I M I L L I O N - D O L L A R E X PA N S I O N A N D H O S T E D T H E W O R L D M A S T E R S S Q U A S H C H A M P I O N S H I P, T H E E V E N T ’ S F I R S T T I M E I N T H E U N I T E D S TAT E S .

to the next level. Scheduled for completion in 2020, the $11 million renovation will provide an elite golf experience for members, resort guests, the university and local community.

“People are going to love the new Birdwood course because it is a new golf course,” said Love. “There’s actually new holes on new land and holes going in different directions. Plus, there’s a new putting course, a new short course, hitting bays and new practice areas for the University of Virginia’s men’s and women’s golf teams.”

The new championship golf course will feature 24 new holes with five sets of tees to accomodate all skill levels. Birdwood offers a swing studio, where golfers can have their swings analyzed and receive instruction. The studio can also be used for competitive play.

“We’re taking what’s already a really good golf course—a great golf course and great piece of land and making it even better,” said Martin Winters, Boar’s Head director of golf operations. “Just as we’ve cleared the land, it’s really opened up views that are unbelievable.”

Birdwood was designated a wildlife sanctuary by the International Audubon Society

The UVA Foundation hired Ryder Cup Captain and PGA Hall of Famer Davis Love III and the Love Golf Design team to develop a plan that will take Birdwood to the next level. This plan provides an elite golf experience for members, resort guests, the university and the local community.

For more information contact Samantha Strong: Sstrong@B

For more information contact Samantha Strong: Sstrong@BoarsHeadResort.com or (434) 972-6031

LOVE COURSE DESIGN

T H E U VA F O U N DAT I O N H I R E D R Y D E R C U P C A P TA I N A N D P G A H A L L O F FA M E R DAV I S LOVE III AND THE LOVE GOLF DESIGN T E A M TO D E V E LO P A P L A N T H AT W I L L TA K E BIRDWOOD TO THE NEXT LEVEL. THIS PLAN PROVIDES AN ELITE GOLF EXPERIENCE FOR MEMBERS, RESORT GUESTS, THE U N I V E R S T I Y, A N D T H E L O C A L C O M M U N I T Y.

For more information contact Samantha Strong: Sstrong@BoarsHeadResort.com or (434) 972-6031

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W I L E Y I S T H E S TA R O F B OA R ’ S H E A D O U T F I T T E R S FALCONRY PROGRAM. HOTEL GUESTS AND MEMBERS OF THE PUBLIC CAN GET UP CLOSE AND PERSONAL WITH THE RESORT’S RESIDENT RAPTOR.

THE MILL ROOM’S MASSIVE HAND-HEWN BEAMS ARE FROM PINES HARVESTED IN THOMAS JEFFERSON’S TIME—A FITTING USE OF M AT E R I A L S F O R A S I T E W I T H S U C H A LO N G A N D D I S T I N G U I S H E D H I S T O R Y.

in 2003. The renovation of the manor house on the property built by William Garth in 1818 is expected to be completed in approximately three years. The manor house will provide another venue for events and weddings. It is on the National Register of Historic Places.

The Boar’s Head Outfitters program differentiates the resort from any other hotel property in the area. Guests and locals are invited to explore the resort’s trail system and participate in guided paddle-boarding and kayaking tours on nearby rivers and lakes.

“We started Boar’s Head Outfitters just under two years ago, and outdoor recreation has become one of our core competencies,” said Joe Hanning, marketing and communications manager. “Kayaking and paddle-boarding tours on Beaver Creek Lake, for example, are fantastic and give people breathtaking views of the Blue Ridge. The program is open to hotel guests and the public and gets people outdoors.”

Boar’s Head Outfitters also offers a “Mountain Man” experience with ancient weaponry such as archery and tomahawk throwing. The resort owns its own hawk, Wiley, for falconry.

“We’re really proud to have Wiley on the property,” Hanning added. “Falconry is such an art and lifestyle that requires devotion and skill. Guests and locals have a great opportunity to appreciate the birds of prey and reconnect with nature.”

Other Boar’s Head Outfitters family-friendly activities include paintball competition, scavenger hunts (geocaching), mountain biking and hot-air balloon rides.

Experience the nature of Boar’s Head Resort. Visit www.boarsheadresort.com for more information.

Joe Shields is the editor in chief of The Virginia Sportsman.

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The Fall 2019 Issue | OUTFITTED

PHOTO BY B R YA N R O W E

1

FORSAKE WILSON [1]

FALL FAVORITES Field-Tested Gear and Apparel for Sport and Style

As the leaves turn and the temperatures dip, get outfitted for autumn adventures with our editor-approved selection of seasonal essentials.

BY JEDD FERRIS 22

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The Wilson transitions easily from trail to town; a heritage hiker updated with a modern touch to fit right in during urban walkabouts. The boot’s premium full-grain leather sets the tone for the look, while a waterproof yet breathable membrane and enduranceminded footbed mean all-day comfort, even when terrain suddenly changes or the outdoor elements strike. If your foot journeys include long city blocks just as often as fields and forests, this versatile shoe gets the job done. $149.95; forsake.com

BEAR AND SON RED STAG BONE LARGE TRAPPER [2] Bear and Son takes a back-to-basics design approach, offering high-quality blades in the classic style of a trapper folding knife. Part of the Alabama-based company’s 4th Generation Carbon line, this knife—folded at a pocket-friendly 4 1/8 inches—features clip and spey blades, both made from 1095 carbon steel. Also impressive are the nickel silver bolsters that flank the red stag bone handle for an aged heirloom look. $71.99; bearandsoncutlery.com

2

MOUNTAIN KHAKIS ORIGINAL FIELD PANTS [7]

ROYAL ROBBINS SENTINEL PEAK SHIRT JACKET [3]

Mountain Khakis Original Field Pants should be a staple in the closets of outdoor explorers of all stripes. Made to endure long weekends by the campfire or at the fishing lodge, these rugged, relaxed-fit pants are made of durable, 100 percent organic cotton canvas with nylon trim and a chap-style reinforced leg design.

For fast access to essentials, they’re also outfitted with five standard pockets and an additional utility pocket, so you can quickly grab your multi-tool when it’s time to snip a line or crack a beer.

3

Built for pursuit of adventures both local and abroad, Royal Robbins’ Sentinel Peak Shirt Jacket is a comfortable, performance-minded fall layer that’s great for cutting the chill on journeys near and far. The versatile piece maintains the sleek look of a shirt, with side panels to allow easy movement, while soft fleece provides plenty of warmth when the temperature suddenly drops. We’re also fond of the Peak’s pocket game— with two security slots found in the chest, as well as two hand pockets up front. $99; royalrobbins.com

$109.95; mountainkhakis.com

YETI LOADOUT GOBOX 30 [4] Well known for cooler innovation, Yeti shifts to adventure storage with the LoadOut GoBox 30.

The versatile storage option is burly and completely waterproof; built for temperature fluctuations to keep equipment protected on a boat or tucked in a duck blind. With a divider, caddy and spacious zippered pockets in the lid, it’s designed to help scatterbrained guides and gear hounds stay organized during a full range of excursions. $249.99; yeti.com

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SIMMS WEST FORK JACKET [8] When the weather turns chilly during fall fishing trips, the West Fork Jacket will have you covered and then some. Simms created this angler-inspired shell with a water-resistant coating and upgraded insulation that adds extra warmth with less bulk. More protection comes from a three-point adjustable storm hood and a shingled cuff system to keep the cold out—so you can focus on your next big catch. $299.95; simmsfishing.com

4

8 6

WATERSHED GOFORTH BAG [5] This relatively small (640 cubic inches), waterproof duffel is ready for riverside casting. Perfect for toting much-needed essentials—a change of clothes, food, fly box—this extremely durable, military-inspired dry bag offers easy access to gear with a top-pull opening design and multiple lash points on the exterior. Another key feature is the removable waist belt, so you’re never fumbling with shoulder straps when you need free hands. All Watershed bags are made in Asheville, N.C., so by purchasing you also support a company based in our regional backyard. $120; drybags.com

YAKIMA REELDEAL [6] Proven experts at providing transport solutions for bikes and boats, Yakima now aims to help anglers with its new Fish Collection. With the ReelDeal you can easily organize eight fully rigged rods on a compact, accessible roof mount. Once you get to the river, unloading is simple thanks to a wide side opening, and we’re also appreciative of the included rack locks, so rods stay secure on long hauls with required meal stops. $169; yakima.com FA L L 2 0 1 9 | T H E V I R G I N I A S P O R T S M A N

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The Fall 2019 Issue | RAISE A GLASS

FALL BREWS CRAFT BEERS TO DRINK THIS SEASON From an easy-drinking IPA to a rich bourbon-barrel stout, we’ve got you covered with a range of regionally made beers to drink this fall.

—BY JEDD FERRIS—

Available in: 16oz Can + Draft

OUR STAFF CAN ATTEST THAT IT’S EASY TO CRUSH MORE THAN A FEW AFTER A DAY OF CASTING. WE’RE ALSO KEEN on the new year-round offering’s can art, which features topographical depictions of regional waterways, including the Gauley River in West Virginia and the Chattahoochee in the brewery’s Georgia backyard.

Also, admirably, 11 percent of the beer’s profits are donated to guides unable to work due to illness, injury or natural disaster.

M A LT B I L L : PILSNER, FLAKED CORN

SweetWater Brewing Company Guide Beer

With SweetWater Brewing Company co-founder Freddy Bensch being an avid angler and surfer, the longstanding, Atlanta-based brewery has crafted outdoor-minded beer styles since opening in the mid-1990s. But recently the brewery sought the direct input of paddling, fishing and skiing guides to create the ultimate postadventure beer. The resulting Guide Beer is a crisp lager featuring a light and refreshing body and hints of spice from a noble hop blend that comes in at an extremely drinkable four percent alcohol by volume (ABV).

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PROCEEDS FROM S W E E T WAT E R ' S NEW YEARROUND LAGER A R E D O N AT E D TO ADVENTURE GUIDES WHO ARE UNABLE TO WORK.

HOPS: H A L L E R TA U , M T. HOOD DRY HOP: NONE FLAVOR PROFILE: C R I S P, B R I G H T

Sierra Nevada Oktoberfest

Craft pioneer Sierra Nevada— which has an East Coast home in the mountains of western North Carolina—means business when it comes to celebrating Oktoberfest.

This year Sierra teamed up with Germany’s venerable Bitburger Brewery to create an amber festbier that goes above and beyond the normal homage to tradition. For the first time, Bitburger—a 200-year-old, family-owned brewery—shared both its custom yeast and secret hop blend, a kind, collaborative gesture that enabled Sierra’s brewers to make an authentic beer worthy of your favorite stein and pair of lederhosen.

Celebrating the sporting life.

O’Connor Brewing Company Great Dismal Black IPA

Made to honor the wildlife refuge in O’Connor’s backyard that sits on the eastern Virginia/North Carolina line, this beer combines the malt-forward body of a stout with the hoppy bite of an IPA. Just right for those who don’t want to fully commit to the richness of a dark beer, the Great Dismal Black IPA has notes of coffee and molasses balanced by piney hop character, as well as refreshing hints of citrus.

Blue Mountain Brewery Dark Hollow

Bourbon drinkers take notice: When the autumn chill strikes, warm your insides with this dark, flavorful barrel-aged stout, which is made in the Blue Ridge Mountains and has become a coveted favorite in Virginia and beyond.

Dark Hollow is aged for 100 days in charred American oak barrels still wet with uncut whiskey, resulting in a rich and complex Imperial Stout that mingles the bourbon flavor with layered hints of coffee, plum and vanilla.

Really, though, the oak aging gives each batch a slightly different character; but one constant is the beer’s boozy comfort, a given at 10 percent ABV.

Dogfish Head Slightly Mighty Lo-Cal IPA

Drinking a Lo-Cal beer might sound like a waste of time, but Dogfish Head manages to pack an impressive amount of flavor in a session beer that only has 95 calories per can. The hop profile is impressively tropical and fruity— what you’d expect from a much higher-gravity IPA—but the body is light and refreshing. At just four percent ABV, it’s perfect for sipping after a long run or a ride with the local bike club.

Starr Hill Brewery Last Leaf Maple Brown Ale

A beer made for those with a bit of a sweet tooth, Last Leaf updates a classic English Brown Ale with the addition of Virginia maple syrup. The expected sweetness is certainly present but a complex malt bill balances the flavor, offering notes of vanilla, caramel and nuts. With a smooth body that tastes less boozy than its 6.1 percent ABV, it’s an easy beer to knock back by a fireplace on a cold fall night. Last Leaf is available in bottles and also likely on draft at Starr Hill’s three taproom locations—Crozet, Roanoke and Richmond—in Virginia. A new Charlottesville outpost opens next year.

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THRILL

THE

OF THE FLUSH Afternoon Wingshooting in Central Virginia STORY BY ERIC KALLEN

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etting a telephone call from my friend Neal Kauder is a good thing. Kauder and his wife Jane own and operate Orapax, an upland bird-hunting preserve in Goochland, Virginia. Nestled along the James River, the 700-acre preserve offers 10 well-maintained fields that are open to the public for hunting pheasant, quail, chukar and ducks. Kauder is an upland hunting guide and professional dog trainer. When he calls, I answer or call back immediately.

PHOTO BY KYLE LAFERRIERE PHOTOGRAPHY FA L L 2 0 1 9 | T H E V I R G I N I A S P O R T S M A N

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(LEFT TO RIGHT), SHIELDS, KALLEN, K A U D E R , A N D T H E A LT A F F E R S TRAMPING THROUGH BRAMBLES AND GROUND COVER IN SEARCH OF BIRDS/ P H OTO BY T E D J U R K U TA

IN DECEMBER, KAUDER INVITED ME TO JOIN HIM FOR AN afternoon of wingshooting at the preserve. He also invited Blaine Altaffer, CEO of Green Top Sporting Goods, the largest hunting, fishing and outdoor retailer in Virginia.

“The weather is supposed to hold on Thursday with unseasonably warm temperatures,” said Kauder. “We’ve got a variety of birds on hand and Blanco and Rey are ready to go. I’m looking forward to breaking Jasper in and hope you can make it. Blaine and his son Brent are joining the hunt too. We’ll have a great time. Bring Joe.” I asked Joe Shields, my colleague at this magazine, to come along. Shields is new to hunting and more familiar with a fly rod than a shotgun. Hunting at a game preserve like Orapax is the perfect opportunity to introduce beginners to this exciting tradition. And it’s imperative to introduce new people to upland hunting—more so now than ever before.

I

am an active participant in Virginia’s Quail Recovery Initiative. I am also a bird hunter and am well aware of the challenges that face today’s wingshooters.

Virginia has a long history of upland bird hunting. In the western part of the Commonwealth, the forested peaks of the Blue Ridge and Appalachian mountains have long been the preferred home of ruffed grouse. These birds thrive in young forests, however, and efforts to preserve older forests have affected the habitats in which they thrive.

The same is true for the migratory American woodcock, which also takes refuge in these forests, especially in late winter. Some of these birds permanently reside in Virginia and thrive in young forests, especially in wet thickets and woodlands.

According to the Virginia Department of Game & Inland Fisheries

Virginia has a long history of upland bird hunting. In the western part of the Commonwealth, the forested peaks of the Blue Ridge and Appalachian mountains have long been the preferred home of ruffed grouse. These birds thrive in young forests, however, and efforts to preserve older forests have impacted the habitats in which they thrive.

(VDGIF), in 1973, more than 1.2 million Bobwhite quail were harvested in Virginia by 143,000 quail hunters.

Bobwhite quail require habitats full of native grasses and shrubs where they can nest. The VDGIF reports a recent annual harvest totaled approximately 12,000 wild quail killed by 8,000 hunters.

Loss of habitat is responsible for the quail’s population decline. The promise of restoring healthy quail and other upland bird habitats depends on the involvement of private land owners and game preserves. Limited lumbering, controlled burns, herbicides and other habitat-creating measures are also helping.

The landscape for upland birds, both literally and figuratively, has clearly According to the changed. Modern clean-farming techniques, urban and suburban landscapes, Virginia Department houses and strip malls have eliminated much of the habitat upland birds of Game & Inland require. In many areas, these once plentiful birds have been reduced to Fisheries, in 1973, more than 1.2 million isolated pockets; they are rarely seen or heard. The impact on the numbers of Bobwhite quail were bird hunters in Virginia is equally dramatic; the VDGIF estimates the number of harvested in Virginia quail hunters here has dropped by 90% since 1966. by 143,000 quail This trend is troubling for a number of reasons, especially since hunters hunters. are the financial supporters of wildlife conservation. Set in motion by an 80-year-old piece of legislation called the Federal Aid in Wildlife Restoration Act, hunters have played an increasingly critical role in conservation. At a time when many states are struggling to find the funds for protecting fish, wildlife and habitat, the 11% tax placed on the sales of firearms and ammunition has provided more than $12 billion for state wildlife conservation programs.

“It’s not just hunters who benefit from hunting, its everyone,” said Jared Wiklund, public relations manager for Pheasants Forever. “Birdwatchers, hikers and bikers—anyone who enjoys accessing public FA L L 2 0 1 9 | T H E V I R G I N I A S P O R T S M A N

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lands benefits from the sale of hunting licenses, firearms and ammunition.”

Pheasants Forever, and its sister organization Quail Forever, are non-profit groups dedicated to the conservation of pheasants, quail and other wildlife through habitat improvement, public awareness and land management.

“Our focus is primarily on wild birds and hunting on public lands,” Wiklund added. “But for many, those options are limited, and private game preserves are great options for honing skills, introducing new hunters to the sport and finding opportunities to work your dogs.”

There is hope: A new timber-cutting initiative in some areas is creating young forest conditions to support ruffed grouse.

In recent years, more and more hunters are noticing an uptick in population of the American woodcock, largely credited to limited lumbering, controlled burns, herbicides and other habitat-creating measures.

F

or me, watching dogs work is one of the most rewarding experiences in upland hunting. Kauder’s Llewellin setters, Blanco and Rey, are tireless workers capable of covering big tracts of land fast in a singular pursuit: finding birds and patiently waiting for hunters to approach. Llewellin setters are often confused with the English setter, but they are a pure and distinct bloodline within the setter breed and are a flecked wonder to watch in the field.

Kauder’s introduction and pre-hunt briefing reminded us that safety was the number one priority, especially with four guns in the field at once. And when Kauder discusses safety, his words of warning are spoken equally with humans and canines in mind.

(TOP) A HARVESTED ROOSTER PHEASANT'S BEAUTIFUL PLUMAGE ( A B O V E ) G R E E N T O P C E O B L A I N E A LT A F F E R ( L E F T ) A N D T H E AU T H O R ( R I G H T ) D E E P I N C O N V E R S AT I O N P H OTO S BY T E D J U R K U TA

I had never hunted with Altaffer before, so I wasn’t sure what to expect. Given his leadership role at Green Top, I half expected him to arrive wearing the newest hunting attire and armed with the latest and greatest gear, price tags and all.

But my assumptions were way off. Altaffer’s over-and-under shotgun was seasoned, the blue steel barrels honed and welloiled; his briar-guarded pants revealed wear from many trips into the field. He didn’t miss a shot that day.

Altaffer’s love of the outdoors was evident in our FA L L 2 0 1 9 | T H E V I R G I N I A S P O R T S M A N

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( A B O V E ) J O E S H I E L D S TA K E S C A R E F U L A I M AT A F LU S H E D P H E A S A N T. ( L E F T ) O R A PA X O W N E R ' S N E A L A N D J A N E KAUDER WITH THEIR LLEWELLIN SETTER REY / PHOTO BY T E D J U R K U TA

discussions as we moved through the fields searching game hidden among the dense brambles and ground cover. He mentioned Green Top only when asked; he was more interested in the hunt and his son’s progress with their own retriever Beau.

“I believe Green Top’s Outfitter Program is what sets us apart,” said Altaffer after the hunt. “Sure, we sell great products and our employees are experienced pros who actively hunt, fish and enjoy the outdoors, but we want our customers to use those products in the right environments. To do this, we partner with outfitters like Orapax that excel in making lifelong memories. We focus on hunting, angling, dog breeding and training. We want people to get out there, and we like to do it ourselves every chance we get.”

One of the distinct advantages of preserve hunting is that it provides hunters with an opportunity to see a variety of game birds on a single hunt.

My experience with upland birds primarily centered on quail, so I was not accustomed to the pheasants’ speed and explosiveness when startled. As ground dwellers, pheasants prefer to run when looking to escape, and when they take flight, they can reach speeds up to 60 miles per hour.

Spread out in a line, we worked across the field methodically and followed Kauder’s lead. Blanco and Rey did their jobs, as did Jasper, who heeded Kauder’s commands with little correction. The dogs diligently searched for prey and roamed the fields until one of them identified the location of a bird or covey. Dogs transformed with each discovery from wanderers to statues, holding perfectly still—tails outstretched, and foreleg raised—urging us to approach and flush the birds. They retrieved after good shots, marking a job well done.

A few moments stand out. For instance, the Altaffer father-son combination at one point cautiously approached a covey of quail behind the steady point of Kauder’s setters. Later that afternoon, Shields took careful aim and brought down a flushed pheasant. He marveled at the thrill of the flush and the dog’s precise retrieval.

I was reminded of one of the great slogans in advertising history: Nike’s “Just do it” campaign. Get out there and give upland bird hunting a go. It’s good for you and arguably even better for wildlife conservation efforts.

Orapax is located 30 minutes from Richmond and 45 minutes from Charlottesville. Visit www.orapax.com for more information.

Eric Kallen is an avid sportsman who divides his time between his homes in Charlottesville, Virginia, the mountains of western North Carolina and the shores of Mobile Bay, Alabama.

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AUTHOR HANK SHAW IS THE OMNIVORE WHO HAS S O LV E D H I S OWN DILEMMA.

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HUNTER ANGLER GARDENER COOK

“ P H E ASA N T, Q UAIL , COT TO N TA I L” M I G H T B E H A NK S H AW ’ S B E ST CO O KB O O K Y ET.

STORY BY JOE SHIELDS

H

ank Shaw is a chef, hunter, angler, forager and wild-foods expert. The author explains his approach— which centers on “honest” food and respect for wildlife—in his highly acclaimed books and on his award-winning website, Hunter Angler Gardener Cook.

“I write. I fish. I dig earth, forage, raise plants, live for food and hunt anything that tastes good,” he writes on his blog.

“I’ll drink fancy Scotch, craft beer, Pabst Blue Ribbon, a fine Barolo or hell, even kombucha, depending on my mood or who’s offering. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps—or grows. I am the omnivore who has solved his own dilemma.”

When I interviewed Shaw, I explained a dilemma of my own: a tick-borne allergy to mammalian meat. We both grew up in New Jersey, where Philly cheesesteaks (“subs” in North Jersey, “hoagies” in South Jersey) are delicious and plentiful throughout the region. I assured him beef cheesesteaks are what I miss most.

“Why don’t you substitute beef with goose breast,” Shaw said. “First, you pound the hell out of it, then you…a goose cheesesteak is a great option. I should add that one back on my website and will gladly share the recipe with you.”

We laughed. I realize goose typically is not as tender as duck and other waterfowl.

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But I am also certain food—and how one sources, prepares and cooks it—is no laughing matter to Shaw.

NOTE YOU SHOULD CONSIDER BRINING YOUR PHEASANT FIRST, ESPECIALLY IF IT WAS A WILD BIRD, AND DEFINITELY IF IT WAS AN OLD BIRD. YOU DO NOT NEED TO BRINE PENRAISED PHEASANTS.

Hunter Angler Gardener Cook won the James Beard Award for Best Blog in 2013; the Beards are considered the Oscars of the food world. Shaw also won the International Association of Culinary Professionals (IACP) award for Best Blog in 2010 and 2011, and his work was featured in the 2012 and 2013 editions of “Best American Food Writing.”

Shaw has appeared on television shows ranging from Mike Rowe’s “Somebody’s Gotta Do It” on CNN, to Andrew Zimmern’s “Bizarre Foods” on Travel Channel and Steven Rinella’s “Meateater” on Sportsman Channel. He has been featured in the New York Times, Chicago Tribune, the Washington Post, Field & Stream, CNN, NPR and similar outlets.

He is the author of four wild-game cookbooks. “Hunt, Gather, Cook: Finding the Forgotten Feast,” was released in 2011

by Rodale Books. The work was intended to help open the world of foraging, hunting and fishing to those interested in food, but who may have never fully embraced or participated in these pursuits.

Shaw’s second book, “Duck, Duck, Goose: Recipes and Techniques for Ducks and Geese, both Wild and Domesticated,” was released by Ten Speed Press in October 2013. The work includes a wealth of information about cooking wild and store-bought ducks and geese.

“BEER-CAN CHICKEN IS ONE OF THE BEST WAYS I KNOW TO ROAST A CHICKEN...

TO MAKE THIS TECHNIQUE WORK FOR PHEASANT, YOU NEED TO MAKE A FEW MODIFICATIONS. FIRST OFF, WHILE YOU CAN SOMETIMES JAM A REGULAR BEER CAN INTO A PHEASANT, THE BIRDS ARE GENERALLY TOO SMAL L. BUT A RED BULL CAN OR A NARROW JELLY JAR WILL FIT. FILL IT HALFWAY WITH BEER.” 36

T H E V I R G I N I A S P O R T S M A N | FA L L 2 0 1 9

BEER CAN PHEASANT Serves 2 | Prep Time: 30 min | Cook Time: 40 min

BRINE 1/4 cup kosher salt 4 cups cold water Brining seasonings (I like bay leaves, r o s e m a r y, a n d c r a c ke d black pepper)

PHEASANT 1 empty Red Bull can Enough beer to fill half the can (any beer will do) 1 whole pheasant plucked and gutted 2 tablespoons olive oil to coat the bird Salt and black pepper 1 tablespoon dried thyme leaves

If you’re brining your bird (see note), mix the kosher salt and the water and add the seasonings. Submerge the pheasant in this brine for 4 to 8 hours, then drain and let sit in the fridge uncovered the next day; this helps you get a crispy skin.

Let the pheasant rest at room temperature for about 30 minutes. If you’re using cold beer, let it come to room temperature, too.

Prepare your grill for indirect heat. If you’re using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you’re using a gas grill, fire up only half of the burners.

Rub the pheasant all over with olive oil. Mix the salt, pepper, and thyme in a bowl, and sprinkle the mixture over the pheasant.

Fill the Red Bull can halfway with the beer. Drink the rest of the beer. Put the can inside the pheasant’s cavity, and place the pheasant on the cool side of the grill.

The legs and the can will act like a tripod to keep the pheasant upright.

Cover the grill, and come back in 40 minutes. After that time, check the pheasant, and add more coals if needed. Stick a thermometer into the thickest part of the pheasant’s thigh—you want it to read 160oF. If it’s not ready, close the grill lid and come back in 15 minutes. Keep checking this way until the pheasant is done. If you don’t have a meat thermometer, poke the spot between the leg and breast with a knife and look for the juices to run pinkish-clear, not red.

Carefully move the bird to a pan. Let the pheasant rest for 10 minutes. Carefully lift it off the can and carve up into serving pieces.

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PHEASANT WHITE CHILI Serves 6-8 | Prep Time: 20 min Cook Time: 3 hours, less if you use canned broth

BROTH 1 pheasant; 2 turkey drumsticks; 3 partridges; 6 quail; 2 rabbits; or 3 squirrels 10 cups water 2 bay leaves 6 to 10 cracked black peppercorns 1 teaspoon dried thyme, or a fresh thyme sprig 1 teaspoon dried r o s e m a r y, o r a f r e s h sprig (optional) 6 to 10 crushed juniper berries (optional)

CHILI 3 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 2 poblano or green bell peppers, diced

If you are making the broth yourself, put the pheasant in the water and bring it to a boil over high heat. As soon as it boils, drop the heat to a simmer and skim any scum that floats at the top. Add the herbs and spices, and simmer for 30 minutes. Pull out the pheasant and pick off all the breast meat. Return the pheasant to the broth and simmer gently another hour or two. Take the pheasant out again and pick off all the rest of the meat from the bird. Reserve all this meat for the chili. Strain the broth and reserve it.

To make the chili, heat the olive oil in a large pot or Dutch oven over medium-high heat. Sauté the onions and poblano or bell peppers until they just barely begin to brown on the edges, about 5 to 7 minutes. Add the garlic and sauté another minute.

Pour in 1 quart of chicken stock or the broth you just made. Add the beans, hominy (if using), and the spices.

Bring to a simmer. You want a dense stew, not a soup, so you might not need all the broth you made; use it for something else (it’ll keep for a week in the fridge).

Add the reserved pheasant meat—or coarsley chopped pheasant meat if you didn’t make your own broth—and the canned green chiles. Add salt to taste. Simmer 10 to 15 minutes. Finish the chili with fresh cilantro and lime juice and maybe a little green hot sauce if you like.

One 28- to 30-ounce can white beans, drained and rinsed One 28- to 30-ounce can white hominy corn, drained and rinsed (optional) 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1 small can of green Hatch chiles or jalapeños Chopped cilantro and limes to garnish

“W HIT E CHILI IS BASICALLY T HE SAME AS REGULAR CHILI EXCEPT T HAT IT ’S MADE W IT H W HIT E BEANS, NO TOM ATO, AND GREEN CHILES INST EAD OF RED. IT ’S A GREAT CHANGE OF PACE. . .”

“WHITE CHILI IS ONE OF THOSE TEX-MEX HYBRIDS THAT YOU WON’T FIND IN MEXICO, OR EVEN VERY OFTEN IN TEXAS. IT SEEMS TO BE A NORTHERN ADAPTATION OF TRADITIONAL CHILI, WITH WHITE BEANS AND CHICKEN AS ITS BASE. IT’S GOOD WITH PHEASANT OR ANY OTHER WHITE MEAT.” “Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things,” was published in September 2016.

It is the first comprehensive and lushly photographed guide to preparing and cooking all forms of venison.

His fourth cookbook, “Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast,” was released in March 2018 and won a cookbook award in 2019 from the IACP. It covers all the upland birds and small mammals normally hunted in North America.

“As a life member of Quail Forever, I believe giving back to the environment that sustains the birds we hunt,” writes Shaw in the book. “That’s why I am donating a portion of the proceeds from every copy of ‘Pheasant, Quail, Cottontail’ to the non-profit conservation efforts of Pheasants Forever and Quail Forever, which will use the funds to restore, improve, and expand the habitat for all upland birds.”

Shaw believes the upland world is very diverse and exciting, and the flavors of small game are astounding. Even though the author admittedly loves ducks, geese and venison, they are considered red meat from a culinary standpoint with few distinguishing characteristics. Skin and fat give

NOTE YOU CAN MAKE YOUR WHITE CHILI IN ONE OF TWO WAYS: YOU CAN USE A WHOLE PHEASANT, SIMMER IT GENTLY TO MAKE A PHEASANT BROTH, PICK OFF ALL THE MEAT, AND THEN USE THE BROTH AND THE MEAT IN THE CHILI; OR YOU CAN DO THIS THE QUICK AND EASY WAY BY USING PREMADE BROTH AND WHATEVER PHEASANT YOU HAVE LYING AROUND.

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NOTE YOU CAN GRIND THE MEAT IN ADVANCE AND FREEZE IT, OR YOU CAN GRIND FRESH. EITHER WORKS. IF YOU USE BACON, IT’S BETTER TO GRIND AND SERVE RATHER THAN GRINDING AND FREEZING LATER; THE SALT IN THE BACON CHANGES THE TEXTURE OF THE BURGER, MAKING IT MORE LIKE SAUSAGE THAN A TRADITIONAL BURGER.

“YO U CAN TOP YOUR B IRD B URGERS A NY WAY YO U WA NT, B UT I LIKE THIS ASIAN TAKE ON THE AME RICAN CLASSIC.”

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upland birds tremendous flavor, which is why hunters owe it to themselves to pluck their birds.

“There’s a reason why the great French chefs hold game birds in such high regard—higher even than the big-game animals like deer and boar—and why they positively swoon over the woodcock, one of the few birds that rivals the grouse for my attentions,” Shaw writes in the book’s introduction.

He also thinks this latest book is the best of the bunch and his biggest book to date. He even changed the paper to make it lighter and brighter to better capture the outdoor experience.

The book features Shaw’s outdoor images and food photography by his longtime collaborator, Holly A. Heyser.

The two are working on a book of essays on the pursuit of hunting. Shaw believes this new undertaking is important; as the population becomes more urban, the idea of hunting becomes more foreign to those who do not hunt. Hunting and conservation are inherently intertwined, even though this concept is a disconnect for many. The book is intended to bridge the gap for non-hunters.

“I don’t call hunting a sport because sports typically don’t result in deaths,” explained Shaw. “If we do our job right, we will convey the ‘why’ behind the heavy pursuit that is hunting in real terms so non-hunters understand. This is an opaque world and creating an understanding could really help.”

Shaw admits he is not a very spiritual person, but his approach comes down to respecting animals. For example, taking the breast and leaving the rest of a bird for the coyotes is not something he condones or practices. Plus, there are far more delicious parts of upland birds than breasts.

“PHEASANT BURGERS? YOU BETCHYA. WHEN YOU HAVE A GREAT TRIP AND BRING HOME LOTS OF PHEASANTS, OR IF YOU HAVE A FEW BIRDS THAT HAVE BEEN A BIT MAULED BY THE DOG—OR YOU’VE HIT THEM A LITTLE TOO SQUARELY—THIS IS A GREAT RECIPE FOR LESSTHAN-PERFECT ROOSTERS. IT’S EVEN BETTER WITH WILD TURKEYS.”

PHEASANT BURGERS Serves 4, and can be scaled up Prep Time: 45 min, if you’re grinding Cook Time: 20 min

BURGERS 1 and 1/2 pounds skinless pheasant meat 1/4 pound fatty pork shoulder or bacon* Salt 1/2 cup mayonnaise 1/4 cup Sriracha (or more to taste) Fresh cilantro, chopped, for burger topping 1/2 cup lime juice or rice vinegar 1 medium red onion, sliced root to tip Burger buns

Submerge the red onion slices in the lime juice or vinegar and set aside for at least 30 minutes, and up to two days ahead of time. This takes the sulfur sting out of raw onions.

Grind the pheasant meat with the fatty pork shoulder through a medium die, about 6.5 mm. If you don’t have a meat grinder, get one. But in the meantime, you can chop the pheasant and pork and pulse it in the food processor. This isn’t nearly as good, but it’ll get you close. Shape into 4 patties and set aside.

Mix the Sriracha and mayo in a small bowl. Start with a couple of tablespoons of the hot sauce at first, and add to taste.

Salt the burgers well on both sides; if you use bacon, you don’t need to do this. Set the burgers in a room-temperature frying pan and turn the heat to high. As soon as the burgers start to sizzle, drop the heat to medium and cook until the interior hits about 155oF, normally about 8 minutes total.

Flip the burgers after 4 minutes.

Set the burgers on a cutting board to rest and set the burger buns, cut-side down, onto the frying pan to brown for a minute or three. If there isn’t enough fat in the pan, add some butter.

Spread the Sriracha mayo on the buns, add the patties and top with pickled onions and cilantro. Serve with beer.

*"IF YOU CAN’T FIND FATTY PORK SHOULDER, SUBSTITUTE BACON. IT’S A BIT DIFFERENT, BUT STILL GOOD."

SHAW IS THE AUTHOR OF FOUR WILD-GAME COOKBOOKS AND IS WRITING A FIFTH ON FISH AND SEAFOOD.

“ALM OST EV ERYT HING I’VE SHOT IS ON PUBLIC LANDS, PRIMA RILY W IT H ONE GUN— MY 20-GUAGE FRANCHI OV ER -A ND-UNDER SHOTGUN,” HE A DDED. “HER NAME IS T INKERBELL.”

“Almost everything I’ve shot is on public lands, primarily with one gun—my 20-guage Franchi over-and-under shotgun,” he added. “Her name FOR MOR E is Tinkerbell.”

R ECIPES V ISIT A growing number of HONEST- FOOD.NET SHAW IS ALSO hunters want to bag an “Upland WORKING ON Birds Grand Slam” that includes A BOOK OF E S S AY S O N varieties of grouse, partridge THE PURSUIT and quail, as well as pheasant, OF HUNTING WITH LONGTIME chukar, woodcock, prairie C O L L A B O R ATO R HEYSER. chickens, doves, chachalaca, Himalayan snowcock, wild turkey and more. Shaw recently realized that he and Tinkerbell were close to hunt. But we can change the way we make and get bagging the ultimate collection of upland gamebirds, our food so that it becomes food again—something although he had not been pursuing the goal. that feeds our bodies and our souls. Imagine it: Every “A while ago, I was ticking off upland birds meal would connect us to the joy of living and the that I have hunted and eaten, and I realized my wonder of nature. Every meal would be like saying list included nearly every small game bird in grace.”

North America. I am missing a few—including the Shaw admits he hates being bored. He Himalayan snowcock, an Asian import that lives in and Heyser are tackling another future project: the Ruby Mountains of Nevada—but I’m close.” a cookbook on fish and seafood that includes Shaw is full of information he learned firsthand. freshwater fish. His work never ends and he loves Hearing him speak and listening to him on podcasts his job. It is an occupation that puts food on the table is enlightening; reading his books results in an honestly, the way nature intended. affordable education. What’s the easiest tip for Visit honest-food.net for more information. plucking upland game birds? Except for turkeys, cool them down and place them in a plastic bag in Joe Shields is editor in chief of The Virginia Sportsman. He is a writer and marketing executive the refrigerator. Wait three days and don’t pluck that based in Charlottesville, Virginia. His writing night or the next morning. and photography have appeared in The Virginia In “The Omnivore’s Dilemma: A Natural History Sportsman and other publications. Whether fly of Four Meals,” author Michael Pollan writes: fishing or surfing, he loves the outdoors and “Most people don’t want to learn to garden or celebrates sporting life and culture in his narratives.

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A PRISTINE AND ABUNDANT ENVIRONMENT Fishing options cover the waterfront at The Ford Plantation in coastal Georgia B Y J . M I C H A E L W E LT O N 44

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hances are if it’s got gills, you can catch it in and around the Ford Plantation, 18 miles south of Savannah.

“We’ve got it all—it just depends on what you want to catch and what time of year,” says Mike Womble, director of outdoor pursuits at the 1,800-acre private club. “We’ve got anything from blue water, green water, clear water, back water and black water.”

That means largemouth bass, catfish, stripers, bluegills, sunfish and shell-crackers —and even the occasional flounder—in the 220-acre brackish water of Lake Clara during winter. And these fish punch well above their weight—for good reason.

The shallow lake where they live was dug out in the mid-18th century as part of a rice plantation, with four of its original flood gates linked to the Ogeechee River; the gates have been updated with pneumatic wrenches. “We open those gates to allow cooler river water in as a fish-saving apparatus in summer, but also to control salinity,” he says. “So the fish around the gates are used to fighting that current—and when the gates open, it’s like ringing the dinner bell for them.”

That means that once an angler hooks up with a two-pound largemouth, it’s as scrappy as a four-pounder.

“They’re strong—people think it’s easy, but no—they fight like crazy,” he says.

“About 10 to 20 percent of the water has most of the fish, and it’s an ambush thing —they work against that current, but also just on the edge, waiting for the food to come by.”

In the spring, out on the tidal stretch of the brackish river and the saltwater estuary beyond it are scads of sheepshead, sea trout, cobia and redfish; on the Gulf Stream beyond that, blackfin

T H E F O R D P L A N TAT I O N ’ S B E AU T I F U L , D E E P WAT E R M A R I N A ON THE OGEECHEE RIVER AC C O M M O DAT E S B OAT S U P TO 6 5 FEET LONG.

"By fall, it’s not unusual to catch bull redfish longer than 38 inches, along with sea trout and flounder, in a pristine and abundant environment." tuna, mahi mahi and wahoo are running. “Last week, we were looking for sheepshead and saw a cobia,” he says. “We threw it an artificial shrimp and landed it—it was 37 and a half inches and 30 pounds, and that’s a good average.”

In the summer the tripletail show up, along with grouper, snapper, redfish, king mackerel, Spanish mackerel, white marlin and tarpon. “A run out to the beach for tarpon is 35 to 40 minutes,” he says. “It’s about an hour and a half for cobia, and for mahi mahi, wahoo and blackfin tuna, it’s about a three-hour trip out to the Atlantic.”

By fall, it’s not unusual to catch bull redfish longer than 38 inches, along with sea trout and flounder, in a pristine and abundant environment. “The ecosystem is a group of fish and plants and water that’s moving all the time, in and out,” says Marc Ray, general manager of the club. “It’s very active and keeps up the population of shrimp and baitfish and bigger game fish—and

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continues to feed itself.”

The plantation’s site on the Ogeechee lies on some of the westernmost land on the east coast of the United States. Because of its geographical position, high tides range between six and 10 feet, with two high tides and two low tides every twenty-four hours.

The tides are amplified because Ford is located in what’s called the Georgia Bite.

“The U.S. coastline from Maine to Georgia moves west and from Georgia down through Florida it moves east, creating what looks like a bite taken out of the coast,” Womble says. “This really backs the tides up, creating a logjam of water at our door—we

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have the highest tide margins on the east coast, south of the Bay of Fundy in Nova Scotia.”

That means on any given day a keen observer can watch the tides move both up and down river, with high tides occurring about 12 hours and 25 minutes apart, while each day the high tide is roughly 50 minutes later than the previous day. At low tide, the current on the Ogeechee flows in a southeastern direction; at high tide, it flows northwest.

The sweeping movement of the river can be viewed easily from the second-floor veranda at the rear of the Main House, a winter home built by Henry Ford and his wife, Clara (for whom the lake is named) in 1936. It’s a 7,000 square-foot Greek Revival affair, laid in Savannah gray brick, with marble steps, air conditioning

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and an elevator. Today it’s used as a guest house, and by club members for special events.

Seeking a retreat from Detroit and his second home in Winter Park, Florida, Ford assembled land holdings of 85,000 acres, then sited his home on 55 of them overlooking the Ogeechee. He built a laboratory nearby and linked it to the Main House with a 1,100-foot-long tunnel. In his lab he’s said to have experimented, unsuccessfully, with converting rice into rubber for tires. His friend Thomas Edison was a visitor to the plantation, along with members of the Rockefeller, Vanderbilt and DuPont families.

Today, club members have built homes around the allées of centuries-old live oak trees in six distinct neighborhoods. The plantation is limited to 400 total home sites, ranging from quarter-

for those who would Rather Ride than reel THE FORD P L A N TAT I O N ’ S EQUESTRIAN CENTER IS F I R ST- C L AS S

T H E F O R D P L A N TAT I O N E Q U E S T R I A N C E N T E R C AT E R S TO ALL SKILL LEVELS OF BOTH HORSE AND RIDER.

For those who favor horses over fishing, the Ford Plantation offers members a state-of-the art equestrian center.

“What I love about Ford is that we have programs for horse training, dressage lessons, and hunter/jumper training,” says Kate Jones, equestrian director at the center. “We also offer English and Western riding lessons, ponies for young riders, and intermediate and advanced instruction.”

At its heart is a custom, all-weather, poly-fiber/sandmixed arena big enough to host clinics or dressage shows.

“Someone from Middleburg came down and set it up,” she says. “Even with a downpour of rain, you can ride within 20 minutes.”

Twelve miles of trails are integrated throughout the community, plus 20 acres for grazing in turnout paddocks, and a jumping field that’s a mini-cross-country course with obstacles. “It’s away from the barn so riders can work the horses up there,” she says.

There’s also a first-class barn with 22 stalls. “We pride ourselves on a squeaky-clean barn,” she says. “That shows the care and extra effort we make every day.”

If all that’s not enough, there are always the eventing and the steeplechases in Aiken, S.C., just two hours away. “Members take their horses there,” she says.

And if members leave for extended periods, Jones and her staff have them covered.

“We’ve got exercise programs for those who go away and leave their horses,” she says.

The big idea here is to care for horses and members alike—on a daily basis.

—JMW

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acre village lots to 10-acre-plus estate lots.

Two homes in the newest neighborhood, known as Silk Hope, broke ground earlier this year.

In addition to world-class fishing, there’s a Pete Dye-designed championship golf course, a sophisticated equestrian center and the nearby, 5,000-acre Dorchester Shooting Preserve, with quail, pheasant and wild boar hunting in season.

But it’s the fishing at Ford that sets its outdoor experiences apart from most other resorts and clubs. “You can catch it, bring it in, hand it to our master chef and have it for dinner,” says Ray, the general manager.

“That’s just magic.”

But so are those feisty flounder, catfish and bass in Lake Clara, hanging out by the edges of the flood gates, waiting to punch above their weight, day in and day out.

This is a fisherman’s paradise.

For more on the Ford Plantation, go to fordplantation.com J. Michael Welton writes about architecture, art and design for national and international publications. He is architecture critic for The News & Observer in Raleigh, N.C. and author of “Drawing from Practice: Architects and the Meaning of Freehand” (Routledge, 2015). He is also editor and publisher of an online design magazine at www. architectsandartisans.com.

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JAMES RUTLAND AND THE INSTINCTSHOOTING METHOD STORY AND PHOTOS BY DARIN STRICKLAND RICHMOND’S JAMES RIVER RUFFED GROUSE SOCIETY needed a place for a shooting class. They had just lured instinct-shooting instructor James Rutland from Georgia for two days of classes. Our shooting preserve, Little George Rod and Gun, was more than happy to meet the society’s needs by offering our skeet-shooting platform, farmhouse kitchen and a small field for shooting—BB guns? I was having a little trouble wrapping my brain around the BB-gun request. I just couldn’t see well-traveled grouse hunters putting down their shotguns for a half-day of instructional plinking.

Rutland arrived early to lay out his range: a dozen paper plates on tripods with spray-painted circles and marked centers, buckets of brightly colored balls on the ground and tin targets shaped like game birds in the background. Sure enough, he had Red Ryder BB guns—with rear and front sights removed.

The instructor’s premise for instinct shooting is simple.

We all have an innate ability to point dead-on with our index finger. With the sights removed, your gun becomes an extension of your index finger. In his method, the idea is you’ll soon be able to shoot quarters from the sky with a BB gun before moving to the skeet range.

Little George Rod and Gun’s owner Cassel Adamson and I weren’t planning on plinking; we were supposed to sow seeds for our Annual Dove Club season.

“You boys are going to shoot, right?” Rutland insisted, “No” was not a suitable answer. So, we compromised by staying for his introduction and agreeing to meet back with him at the end of the day.

The Saturday class was full of mostly Virginia-based grouse hunters. One attendee, a Drug Enforcement Agency (DEA) agent had heard of Rutland’s techniques through his military and law enforcement classes.

Rutland began his class with the origins of instinct shooting and background information on his mentor, shooting instructor Bobby “Lucky” McDaniels. Before teaching others how to shoot, McDaniels had been a tobacco salesman who needed to get his product in the doors of general stores. His pitch: throw a penny in the air. If he hit the penny with a .22 rifle, the proprietor would pay for the order. If he missed, McDaniels would give the order for free.

Rutland assisted McDaniels for years and became the only endorsed instructor using his method of instinct shooting.

Later, the method was incorporated for self-defense, law 52

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INSTINCT SHOOTING INSTRUCTOR JAMES R U T L A N D TA K E S A I M DURING HIS CLASS WITH A MODIFIED RED RYDER BB GUN STOCK.

enforcement and military classes.

A review of the course validates the effectiveness of the methodology: “This training taught soldiers how to be comfortable with the concept of trusting themselves and focusing on the target to effectively engage it. This was evident as soldiers were able to effectively engage a moving aerial target with BB and shotgun rounds,” according to a U.S. Army report.

The Army recommended to “…sustain and increase this training. Our Warfighters will definitely benefit from it.”

Rutland covered the mechanics of instinct shooting with the class. Always with a Red Ryder in hand, he’d swing into the target field, seamlessly hitting his objective. Then he’d toss a quarter into the air and shoot it.

The dove fields needed seeding, so Adamson and I broke away. Later, we heard in the distance the sounds of shotgun blasts; the class had switched guns. The group was leaving when I returned. I asked Chip Hidinger, the event’s coordinator and attendee, if he had shot his quarter. He smiled with a proud father’s grin and showed me an iPhone picture of his 15-year-old daughter with Rutland, holding a quarter.

“Erica got it twice,” Hidinger said. Everyone in the group took a quarter from the sky.

The day had become really hot. Adamson and I were ready to give Rutland a pass on our after-hours lesson, but he approached us with the same energy he had at the beginning of the day. In an abridged lesson, Rutland started by throwing a three-inch metal disk for us to shoot, then a two-inch steel washer stuffed with tissue paper. When shot in the center, the tissue separated and parachuted to the ground. Finally, we moved on to quarters and a pair fell for both of us. Still, Rutland wasn’t done.

“We’re now going to shoot BBs out of the sky,” Rutland instructed as he threw a BB in the air and quietly corrected my mount with every toss. Apparently, the velocity of a fired BB is slow enough to follow with your eyes.

“A poor man’s tracer,” Rutland called it. “You’re close, aim at the top of the BB.” BBs hitting other BBs in mid-air don’t really make a sound. but Rutland’s jubilation on made the hits more than memorable.

Adamson and I took our newfound confidence over to the skeet platform; Adamson rarely missed. Rutland encouraged me to slow my mount down; this is a bad habit I must have picked up in the woodcock thicket.

“You’re getting out on it too fast. Trust yourself, that bird can’t outrun you.”

Leaving the skeet platform Rutland said, “You boys can hit just about anything.”

His positive attitude was contagious. I left wishing I had him over my shoulder for my next ruffed grouse flush.

Adamson walked away to call his wife Tucker, saying, “Why don’t you come out tomorrow with the girls? This guy is the real deal.”

The next day, his wife and the two oldest Adamson children joined a new line of plinking grouse hunters. Once on the skeet-shooting platform, 13-year-old Annie was shooting as well as any grouse hunter or Army Ranger who had gone through Rutland’s class.

Hidinger called me later in the week, but I couldn’t talk. I was in line buying a pair of Red Ryders. He laughed and texted me Rutland’s instructions for removing the sights. I suspect I was not the only Virginia grouse hunter who made a Red Ryder purchase that week.

Darin Strickland is a contributor to The Virginia Sportsman. He is the hunting operations manager of Little George Rod and Gun, a debuting shooting preserve in Buckingham Counting, Virginia. He is also a Richmond-based bird dog trainer with an annual Bird Dog Training Camp in North Dakota.

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VIRGINIA’S G PRESIDENTS: WHERE THEY REST TODAY Five of the eight presidents born in Virginia are buried in the soil of the Old Dominion. The other three are in Kentucky, Ohio and Washington, D. C.

STORY AND PHOTOS CHILES T. A. LARSON 54

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eorge Washington was born at his father’s plantation on Popes Creek in Westmoreland County, Virginia, on Feb. 22, 1732. He died in his bedchamber at Mount Vernon on Dec. 14, 1799.

Several months before his death, Washington directed in his will the building of a new burial vault: “The family Vault at Mount Vernon requiring repairs, and being improperly situated besides, I desire that a new one of Brick, and upon a larger Scale, may be built at the foot of what is commonly called the Vineyard Enclosure… in which my remains, with those of my deceased relatives and such other of my family may choose to be entombed there, may be deposited.”

In 1831, the bodies of George Washington and Martha Washington were removed from the original deteriorating tomb to the present enclosure.

Washington also stated in his will that his slaves were to be freed; he did not have the legal authority to free his wife’s slaves but he did provide for them financially. He also expressed in his will a desire to protect Native Americans when negotiating the purchase of their tribal lands. Washington knew his will would become public, so articulating his intentions in the document was his way of sharing his views with people across the country.

Thomas Jefferson was born on April 13, 1743, in Shadwell, Albemarle County, and died on July 4, 1826, at Monticello, 50 years after the Declaration of

Independence was signed. John Adams died on the same day.

Jefferson was the third president of the United States. Before he died, Jefferson left precise directives concerning the memorial to be erected over his grave. He sketched the design and shape of the stone marker. He also prepared the text to be inscribed on it: Here was buried Thomas Jefferson Author of the Declaration of American Independence Of the Statute of Virginia for religious freedom & Father of the University of Virginia “Because by these,” he stated, “as testimonials that I have lived. I wish most to be remembered.”

The first documented marker for Jefferson’s grave was erected in the family graveyard at Monticello seven years after his death. Almost immediately, visitors began chipping bits of the stone as souvenirs. In 1882, Congress voted in a joint resolution to fund a new granite monument that was completed the following year. The original headstone was donated to the University of Missouri at Columbia, where it now resides.

James Madison, Jr. was born on March 16, 1751, at Port Conway in King George County. He died on March 4, 1809, at Montpelier in Orange County.

Madison was buried in the family cemetery on the grounds in an unmarked grave until 1857, when a large obelisk monument was installed to honor his memory. His wife Dolly is buried next to him in a grave marked with a smaller obelisk.

Madison served as the fourth president of the United States. He was a statesman, lawyer and diplomat. Madison moved to amend the Constitution shortly after being elected to the First Congress. He played a pivotal role in drafting a “declaration of the rights of the people” to ensure “the tranquility of the public mind, and the stability of the government.” Shortly thereafter, Madison— with his “coalition of republicans” in Congress—approved amendments to the Constitution. Under Madison’s driving force, Congress approved the first 10 of them, which became the nation’s Bill of Rights.

James Monroe was born on April 28, 1758, at Monroe Hall in Westmoreland County and died on July 4, 1832, in New York City at the home of his wife’s family.

Like Jefferson and Adams, he died on the anniversary of the Declaration of Independence.

Monroe was originally buried in the Gouverneur family crypt there in New York, but his body was reinterred in Richmond’s Hollywood Cemetery in 1858, 27 years after his death. His tomb is an ornate, Gothic-style cage made from cast iron and is known locally as The Birdcage. The National Park Service named it a National Historic Landmark in 1971.

Monroe served as the fifth president of the United States from 1817 to 1825.

He held more high offices than anyone else in American history. Prior to his presidency, he served as governor of Virginia, a member of the United States Senate, ambassador to France and Britain, the seventh secretary of state, and the eighth secretary of war.

He is perhaps best remembered for issuing the Monroe Doctrine, a strategy of opposing European colonialism in the Americas.

John Tyler was born on March 20, 1790, at Greenway, the family plantation on the James River in Charles City County. He died on Jan. 18, 1862, in Richmond and is also buried in Hollywood Cemetery.

His monument stands in Presidents Circle not far from Monroe’s tomb.

Tyler served as vice president before he became the 10th president of the United States from 1841 to 1845. With William Henry Harrison’s sudden death only one month after his inauguration, Tyler became the first vice president to ascend to the office of president. A major achievement during his administration was the annexation of the Republic of Texas in 1845.

During the Civil War, Tyler served as a member of the Confederate House of Representatives. His death was not officially recognized in Washington, D.C.,

( TO P ) M O N R O E ’ S G R AV E I S A G R A N I T E SA R C O P H AG U S M A D E F R O M C A S T I R O N A N D I S L O C A L LY K N O W N A S T H E B I R D C A G E . ( B O T T O M ) J E F F E R S O N ’ S G R AV E AT M O N T I C E L LO : H I S E P I TA P H R E A D S , “ H E R E WA S B U R I E D T H O M A S J E F F E R S O N AU T H O R O F T H E D E C L A R AT I O N O F I N D E P E N D E N C E O F T H E S TAT U T E O F V I R G I N I A F O R R E L I G I O U S F R E E D O M & F AT H E R O F T H E U N I V E R S I T Y O F V I R G I N I A .”

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because of his allegiance to the Confederate States of America. Although Tyler desired a simple interment, Confederate President Jefferson Davis ordered his burial to be a prominent event and his coffin was draped with a Confederate flag.

William Henry Harrison was born on Feb. 9, 1773, at Berkley Plantation in Charles City County and died of pneumonia on April 4, 1841, after serving only 31 days as president. Before he died, he selected a knoll overlooking his home on the Ohio River for the site of his tomb in North Bend, Ohio.

Zachary Taylor was born on Nov. 24, 1784, at Montebello in Orange County and died on July 6, 1850, in Washington, D.C. He is buried in the Zachary Taylor National Cemetery in Louisville, Kentucky.

Taylor was the 12th president and served a little over one year.

Woodrow Wilson was born on Dec. 28, 1856, in Staunton. He died on Feb. 3, 1924, and is buried at the National Cathedral in Washington, D.C. He served as the 28th president from March 4, 1913, until March 4, 1921.

The contributions and attributes of these Virginia-born presidents, in their time and place in the establishment of the United States and in the causes in which they believed, is worthy of our attention and remembrance.

Chiles T. A. Larson is a writer and photojournalist.

He is the author of “Virginia's Past Today” and “Barboursville Vineyards: Crafting Great Wines Inspired by Spirits from the Past.”

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Lot 4 - Approx 3 acres, multiple fruit trees, excellent well, power available, land is cleared and planted in grass, trees in back of lot and clear view to the river in both directions. Shares concrete boat ramp already approved by DEQ and grandfathered in with Lot 3. World-class fishing, sides up to 6000 acres hunting lease, bear, deer, turkey, grouse. River is perfect swimming out front with varied terrain up and down river, boat, swim, float, fish.

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T H E V I R G I N I A S P O R T S M A N | FA L L 2 0 1 9

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The Summer 2019 Issue | THE SOUND

TYLER CHILDERS RELEASED HIS L AT E S T R E C O R D, COUNTRY SQUIRE, I N A U G U S T.

WORKING MAN’S

COUNTRY Tyler Childers Stays True to His Roots

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t last year’s Americana Music Awards in Nashville, Tyler Childers made it clear what type of music he’s aiming to play. During his acceptance speech for winning Emerging Artist of the Year, Childers said, “As a man who identifies as a country music singer, I feel Americana ain’t no part of nothin’.”

Perhaps Childers is miffed at what the Music Row establishment calls “country” and ultimately feeds to the radio these days, but, genre labels aside, he certainly hasn’t had any trouble finding an audience. The Kentucky tunesmith’s debut album, 2017’s Purgatory, became a viral hit and ultimately made Childers a fastrising rootsmusic star. His sound and spirit fall in line with the recent work of outlaw revivalists Chris Stapleton and Sturgill Simpson—both fellow Kentuckians. Like his predecessors, Childers has a knack for delivering compelling tales and insights about the hard-luck realities of rural life in the South.

His first album—co-produced

by Simpson and Johnny Cash’s former engineer David Ferguson— showcased Childers’ keen

IAN NOE observations and humorous story songs about small-town CHANNELS JOHN culture and the seedy side of Appalachia, delivered through PRINE ON HIS DEBUT RECORD vintage country, ragged twang-rock and shades of bluegrass.

BETWEEN THE He continues down a similar path on the highly anticipated COUNTRY. follow-up, Country Squire, which was released in August and features Childers offering personal introspection on his Kentucky upbringing and his current life balancing marriage with being a musician making his living on the road.

In the title track, a fiddle-driven honky-tonk ramble, Childers looks back at the grind of working blue-collar jobs and living in a trailer with his wife, Senora May—also an excellent songwriter—when they were newlyweds. Lonesome ballad “Peace of Mind” takes a more mournful approach, detailing characters stuck in a backroads rut through the achingly sung lines, “Days are darker down in the holler, waiting for the sun to shine.”

“I hope that I’m doing my people justice, and I hope that maybe someone from somewhere else can get a glimpse of the life of a Kentucky boy,” Childers said in a statement.

While making his latest effort, Childers revealed he was inspired by two albums: Allen Toussaint’s Southern Nights and Jim & Jesse’s Diesel on My Tail. The former’s influence is apparent in “All Your’n,” a soulful love song written for May that places Childers’ gritty drawl in a cradle of comforting R&B. There are some welcome sonic diversions, but on these nine new tracks Childers affirms that he set out to make a “working man’s country album.”

Childers performs at the Anthem in Washington, D.C. on Dec. 13, the Ritz in Raleigh, N.C., on Dec. 18 and the Fillmore in Charlotte, N.C., on Dec. 19.

Bluegrass State of Mind

Three More Kentucky Artists to Watch Ian Noe Earlier this year, this emerging singer-songwriter released a stunning debut album, Between the Country, a 10-track set of vivid story songs, inspired by downtrodden scenes of his native eastern Kentucky. Produced by roots ace Dave Cobb, the record chronicles dark realities with literary vision, as Noe uses a powerfully simple folk delivery reminiscent

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of early John Prine while also incorporating some of the vintage electric jangle of the Byrds. In particular, the stark yet soulful “Junk Town” channels Prine’s classic “Sam Stone,” a similarly somber look at addiction struggles.

The Wooks Emerging faces in the progressive bluegrass world, this Kentucky quartet has earned widespread attention thanks to a relentless touring ethic and a first-place finish at the prestigious band contest at Colorado’s Rockygrass Festival. The fast-picking outfit holds reverence for the traditional sounds of its home state but also branches out to include a rock edge, landing in the realm of newgrass predecessors like the Infamous Stringdusters. The band’s impressive debut album, Little Circles, was produced by banjo great Alison Brown.

Kelsey Waldon Hailing from Monkey’s Paw, Ky., Waldon’s classic country voice and wry wit earned her a loyal following when she moved to Nashville and started diligently working the local singer-songwriter circuit. That effort continues to pay off, as earlier this year she became the first new artist in 15 years signed to John Prine’s Oh Boy Records. On Oct. 4, Waldon will release her first album for the label, White Noise/White Lines, a record that continues her approach of taking traditional twang forward with gritty originality. As Prine recently put it, “Her music continues an important arc of traditional folk and country music.”

KELSEY WALDON WILL RELEASE WHITE NOISE/WHITE LINES, HER FIRST ALBUM FOR JOHN PRIME'S OH BOY R E C O R D S , O N O C T. 4 .

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The Fall 2019 Issue | OPEN SPACES

RENOVATIONS BRING NEW OPPORTUNITIES TO THE VIRGINIA HORSE CENTER

BY KURT SIEFKEN

H

orse lovers in Virginia have something to be excited about. The Virginia Horse Center (VHC), a cornerstone of the Commonwealth’s equine industry, recently received a major gift from four donors that is funding critical renovations. In May, the VHC Foundation announced it is revamping two of the center’s major features: The Fletcher Arena and the “postage stamp” warm-up area. The plan is designed to maintain the center’s world-class standards by addressing footing and drainage issues in one of its biggest arenas. This will enable the VHC to remain a destination point for horse enthusiasts in the United States and abroad.

“These planned renovations will provide an enhanced opportunity for the Virginia Horse Center to host both national-championship-level events and international competitions,” said VHC CEO John Nicholson. “The project is fully funded and scheduled for completion in spring 2020. We are very excited about this opportunity and are grateful to our donors and supporters.”

ABOUT THE VIRGINIA HORSE CENTER

More than 30 years ago, the VHC Foundation was created as a non-profit organization to stimulate the growth of Virginia’s horse industry. The foundation’s mission is to provide a world-class facility hosting regional, national and international equestrian events.

On March 22, 1985, Governor Charles S. Robb signed the Virginia Horse Center into law. The next year, Governor Gerald L. Baliles hosted the groundbreaking ceremony for the Virginia Horse Center and it continues to improve with age.

The VHC campus is nestled in the heart of the Shenandoah Valley, just a few miles outside the historic town of Lexington. The modern facility has more than 600 acres dedicated to all aspects of equestrian activities. It offers nine show rings and eight schooling rings with specific footing for a variety of riding options. There are eight barns that are large enough to accommodate 1,000 horses. An indoor coliseum for

special events holds 4,000 spectators. Other amenities include a tractor pull, campgrounds and a full café.

One goal of the VHC Foundation is to maintain its facilities to elite standards so people can enjoy Olympiclevel shows and competitions. Events are held yearround, with multiple events each day during the summer.

The VHC has integrated itself as an important part of the Shenandoah Valley culture, going well beyond horse shows. The facility regularly holds clinics, rodeos, dog shows, community events and the Rockbridge Regional Fair & Expo.

The VHC is home to the Hoofbeats Therapeutic Riding Center, a 10-stall barn and large outdoor dressage facility designed for people with disabilities. Hoofbeats believes in the therapeutic benefits of horseback riding.

These include physical, emotional, mental and spiritual benefits. Hoofbeats focuses on four main areas: riding, competition, education and outreach.

T H E V I R G I N I A H O R S E C E N T E R F O U N DAT I O N I S R E VA M P I N G T WO O F T H E C E N T E R’ S M A J O R F E AT U R E S : T H E F L E TC H E R A R E N A A N D T H E “ P O S TAG E S TA M P ” WA R M - U P A R E A .

FUNDING FOR RENOVATIONS

The VHC Foundation constantly evaluates the center’s facilities to make certain its reputation as a major horse-industry destination maintained to the highest standards. Thanks to Virginia’s Jacqueline Mars, one of equine eventing’s most prolific owners and supporters, the VHC Foundation raised $100,000 to fully fund a VHC Master Plan through the “Jacqueline Mars Championship Challenge.” Mars offered to match any gifts of $1,000 or more up to $50,000; three donors offering gifts that totaled $50,000 matched the $100,000 overall goal.

The VHC Master Plan study was conducted in 2018.

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FALL RACING EVENTS IN VIRGINIA VIRGINIAHORSERACING.COM

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October 26, 2019

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CLIMB “The horse center is blessed to have a strong family atmosphere,” Nicholson said. “The people who love and support the horse center came together and realized this would be a significant step forward for the center.” reviewed and approved the plan. The well-funded planning effort resulted in a targeted strategy of improvements for riders and spectators.

The implementation phase of the undertaking, however, came with a hefty price tag. The VHC Foundation prepared for a major fundraising effort totaling nearly $700,000 but was amazed by what happened next. Four donors stepped in to pay the bulk of the project’s funding.

This benevolent act of philanthropy set the plan in motion fast.

“The horse center is blessed to have a strong family atmosphere,” Nicholson said. “The people who love and support the horse center came together and realized this would be a significant step forward for the center.”

VHC Board President Gardy Bloemers was astonished by the kind donations and the impact they have on the VHC facilities.

“I can’t thank Fritz and Claudine Kundrun, Bettina Longaker, the Rimora Foundation, and Peta Jean Wyllie enough,” said Bloemers. “Their willingness to commit such significant funds to this project and our facility is incredible and a testament to their support of the future of our facility.

I am honored to lead the board during this renaissance for the VHC.”

RENOVATION PLANS

The most pressing issue outlined in the plan is replacing the footing in Fletcher Arena. One of the larger outdoor arenas, Fletcher Arena is conveniently located for riders but is underused in competition because of poor footing conditions.

VIRGINIA HORSE CENTER CEO JOHN NICHOLSON BELIEVES THE PLANNED R E N O VAT I O N S W I L L G I V E T H E H O R S E C E N T E R T H E O P P O R T U N I T Y T O H O S T N AT I O N A LCHAMPIONSHIP-LEVEL EVENTS AND I N T E R N AT I O N A L C O M P E T I T I O N S .

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The footing of Fletcher Arena is currently sand on top of a bluestone base; it is a ground mixture that does not drain well. The footing becomes too wet or deep, making one of the main arenas on campus underutilized in competition. The VHC Master Plan study exposed more complex drainage issues and extensive engineering problems. Renovations will address these issues and transform Fletcher Arena into a high-caliber resource that will draw top riders from around the world.

The VHC chose Attwood Equestrian Surfaces to build the new arena. The Virginia-based company has installed equestrian surfaces in more than 500 facilities across three continents. Attwood is known for using its background in science and technology to create a custom surface for any given climate. After studying present conditions, Attwood proposed modern drainage methods and special footing formulations for fourseason riding in Central Virginia.

World-class footing is paramount to the project; Attwood’s expertise in ring construction and footing will result in a world-class outcome. Although spearheaded mainly by the dressage community, the arena renovation will also serve three-day events, show jumpers, and hunters. The new arena will attract international (Fédération Equestre Internationale or “FEI”) shows such as the North American Youth Championships (NAYC) and CDI events.

“Attwood is proud to be partnering with The Virginia Horse Center to revitalize the Fletcher Arena,” said Founder Nick Attwood. “We appreciate the opportunity to provide our services in creating a world-class riding arena using the latest drainage methods and most up-

For a lifestyle inspired by your potential Ann Hay Hardy Associate Broker 202.297.0228 ahhardy@frankhardy.com

to-date footing formulations. Our surface will provide a continuous-use arena no matter the weather conditions, and we look forward to the arena being used by equestrians for many years to come.”

Once the renovations are completed, the Fletcher Arena will have a new name: the Isabel de Szinay Complex, in memory of donor and advisory board member Bettina Longaker’s mother. de Szinay was an accomplished equestrian and cellist who went by the name of Dee Dee. The arena will be called The Dee Dee Complex. The warm-up area will be called the Rosevelt Warm Up area, after Virginia’s 2016 Olympic bronze medal winning stallion Rosevelt.

While the upgrades to the arena and warm-up area are under way, the vision is not yet complete. The VHC

Foundation is still fundraising to construct a viewing pavilion, judges’ boxes and additional landscaping.

The effects of the Virginia Horse Center go far beyond horses and riders. According to a 2013 study, visitors to the VHC contribute approximately $37 million to the Lexington and Rockbridge County economies each year on lodging, meals and other expenses.

“This symbolizes that the Virginia Horse Center is at the precipice of what could be its greatest era.” added Nicholson.

Visit vahorsecenter.org for more information.

Kurt Siefken is a freelance writer who was raised in Maine and southwest Florida. His work has appeared in The Virginia Sportsman and other publications. He lives in Charlottesville, Virginia.

An historic c. 1750's home that has been added on to and updated. Located in Albemarle County with water and mountain views, only 16 miles from downtown Charlottesville.

Almost 5,000sf main house with a separate guest cottage and barn. 183 acres of conserved and managed forest and pastures that include an 11 acre fully stocked lake.

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© MMXIX Sotheby's International Realty Affiliates LLC. All Rights Reserved. Sotheby's International Realty Affiliates LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Office is Independently Owned and Operated. Sotheby's International Realty and the Sotheby's International Realty logo are registered (or unregistered) service marks licensed to Sotheby's International Realty Affiliates LLC.

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401 Park Street Charlottesville, VA 22902

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STUNNING 47 ACRE FREE UNION ESTATE PARCEL

1 NW WESLEY CHAPEL ROAD • $1,295,000 The open, gently rolling fields of this magnificent estate parcel are not only embraced on 2 sides by staggering Blue Ridge views; they are also bordered by privacy-enhancing, manicured woodlands and traversed by a year-round stream. Access from quiet, paved Wesley Chapel Road to various potential building sites is via a driveway over a lovely 3 acre pond where mountain vistas are backdrop to the water views. Truly, this land offering seems art directed by Mother Nature to insure that all visitors are stopped in their tracks by its beauty.

While this tract is not under easement, the adjacent, multi-million dollar properties are under conservation easement thus this setting won’t change. 15 minutes to Charlottesville by paved roads only. MLS# 582710 C L A S S I C c . 1 8 0 4 E S TAT E O N 6 3 A C R E S - K E S W I C K H U N T T E R R I T O RY

9244 DIXIE DRIVE • $1,745,000 The centerpiece of this stately c. 1804 Virginia estate of 63 manicured acres is a comprehensively, tastefully renovated & modernized Federal manor home sited dramatically to overlook a 4 acre lake and the rolling hills of the Piedmont beyond. The Annandale residence features 12’ ceilings, 4 fireplaces & luxurious 1st floor master suite. Notable dependencies & improvements incl’ a pool shaded by massive hardwoods, guest house, 3 bed farm manager’s house, covered dock/sitting area by the lake & Sears dairy barn charmingly converted to stables.

Acreage fenced & cross fenced for horses. 25 mins to Charlottesville, 1 hr to Richmond, 2 hr to DC, & moments to Gordonsville conveniences. Loring Woodriff (434) 466-2992 or Bunny French (434) 996-1029. MLS# 589168

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