Port & Main Magazine Fall 2016

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port main

Escaping Syria: One family’s global journey to Harrisonburg | pg. 6

Undead masterpiece: Student transforms humans into monsters | pg. 12

Down with the dirty: A couple reflects on why sex matters | pg. 19

Table of

Contents CHELSEA GLOWACKI

06 08 10 12 14 2

P&M, Fall 2016

A search for peace

Twist off art Little Grill Collective: Vegan vs. omnivore Making a monster

Not your grandma’s coat

18 19 20 22

Put some spice in your step Love and lust:

Sex in and out of relationships

Behind the bagels

‘Om’ on tap

Meet the

editors

Mike Dolzer | Editor-in-chief Junior

Media arts and design & writing, rhetoric and technical communication

Kaitlyn Miller | Art director Senior Media arts and design

Robyn Smith | Copy editor Junior Media arts and design

Mark Owen | Photo editor Senior

Anthropology & modern foreign language

P&M, Fall 2016 3

Staff page Writers Alyssa Miller Matt D’Angelo Briana Ellison Jo Trombadore Rachel Petty Allyn Letourneau Jillian Wright Emma Korynta Julia Nelson Emmy Freedman Yasmine Maggio

Photographers Jillian Wright Loren Probish James Allen Sam Taylor Chelsea Glowacki Front & back cover Chelsea Glowacki Videographer Megan Rzepka

Graphic designer Chelsea Crouch

Adviser Brad Jenkins Fashion shoot models Melika Rahmani Aaron Bynum Emily Allport

All clothing, shoes and accessories for the fashion shoot courtesy of Tried & True Thrift Shop

4

P&M, Fall 2016

Letter from the

editor

Dear readers,

First off, I would like to thank you for picking up a copy of our magazine.

Publication production is an important aspect of the learning experience, which is why I’m proud to say that

this magazine is entirely student-run. While we have a phenomenal adviser who’s there to give guidance, all of the stories are written by students, all of the photos are taken by students and the magazine is designed by — you guessed it — students.

As a student myself, undertaking the task of leading a magazine is daunting, but beyond rewarding. I hope

you can see the determination and passion that I bled into every page, every story and every word.

I also would be remiss to not thank the three teammates who tackled this beast with me. Robyn was a copy

goddess, catching errors both on and beneath the surface, as well as maintaining a friendly yet professional tone on our social media accounts. Mark has an astonishingly stunning eye for photography. He always manages to take an overwhelming stack of photos and find the one that will burn into the memories of readers.

Finally, Kaitlyn was the unstoppable force behind the redesign of our website and ensured that our overall aesthetic kicked ass on each and every page. I couldn’t be more proud to work with these three visionaries in bringing you a magazine that’ll hopefully change the way you see this community.

Mike Dolzer P&M, Fall 2016 5

A search for peace

SAM TAYLOR The Said Abdullah family is happy to have found a home in the Valley. The family was forced to leave Damascus, Syria, in 2012 due to civil unrest.

BYMATT D’ANGELO

6

A lot can characterize the journey of the Said Abdullah family —

near the washing machine.”

Munzer knew they could no longer stay in Damascus. They left in

four flights, two political amnesty rejection letters, long, cold nights

August of 2012 and resettled in Jordan where he applied for refugee

in Jordan, gun shots, explosions or fear.

status and awaited resettlement.

Ultimately, the journey can only be defined by one thing: a dream.

“Since I was a kid,” Munzer Said Abdullah said via a JMU student

Munzer worked construction jobs where he operated heavy

Their time in Jordan wasn’t easy.

Arabic translator, “I’ve had a dream to come to the United States.”

machinery for 13 Dinari, which is about $18 a day. Often times he

For Munzer, it seemed unlikely that his hopes would become a

was suspended almost 230 feet in the air working on tall buildings.

reality. Less than one percent of the world’s refugee population is

The meager wage and dangerous conditions made for a tough life.

successfully resettled permanently in a country once they flee their

After rent, Munzer could barely afford water, electricity, food and an

homes.

education for his children.

While he and his family waited, they had a better chance of

getting struck by lightning, winning the lottery, getting attacked by a

all of three years we only got cheese two times.”

shark or even being drafted to the NFL.

His salary also barely covered the heating bill. The winters in

Despite these challenges, Munzer’s dream came true.

Jordan are cold — 14 degrees Fahrenheit cold — and he couldn’t

“We were so happy after they called, we couldn’t sleep,” Munzer

afford to have gas piped directly to his home.

“There was only water and bread in my fridge,” Munzer says. “In

says.

The Said Abdullah family was forced to leave Damascus, Syria,

center with a tank strapped to his back. The tank weighed upward

in 2012. As Munzer describes it, civil unrest and violence began to

of 65 pounds, and the gas would slosh back and forth, knocking him

plague Damascus, creeping closer to their home.

off balance the whole walk home.

Sometimes, the family decided to improvise when Munzer

At one point, missiles were exploding near the city’s center, and

In order to heat his house, Munzer had to walk a mile to a fueling

a few landed in Munzer’s neighborhood.

couldn’t get the gas.

“My children were shaking,” Munzer says. “They were shaking

“We wore clothes and ran around the room to keep warm,”

and then their mother tried putting them in areas they could hide

Munzer says.

P&M, Fall 2016

Despite the low-paying, dangerous work and a lack of food and

children and setting up social security and job placement.

heat, Munzer’s biggest concern was his kids’ education. He spent

20 percent of his salary on a car service to drive his children to and

he puts the tickets on the clothes for three days a week, 12 hours a

from school.

shift. He’s hoping to pick up a second job so that he can “pay back

what has been given” to him.

“Education and language are more important to me than food,”

The office set Munzer up with a job at the local Marshalls, where

Munzer says.

Despite Munzer’s commitment, his kids didn’t get the best

to not need anyone and provide. I want to work hard.”

attention from the teachers in Jordan. The Said Abdullah children

went to school later in the day because they were Syrian, and often

U.S. has been learning English. Once he is able to learn English and

times the teachers would be worn out and less motivated to teach.

get a driver’s license, he will be able to pick up that second job.

“Syrians had their own time from 11 to 4,” Munzer says. “By the

In the meantime, Munzer’s three children attend school in the

time it got to 4, the teachers would be tired. The education wasn’t as

Valley. Nrt and Brt are twins who are in seventh grade. Nrt boasts

good as in the mornings.”

about being able to ride a bike without holding the handlebars, and

hopes that after some time in the school system here, he will be able

Munzer’s twin boys agree. Nrt, 12, says, “I think in high school, I

won’t do as well because the teachers didn’t explain things well” in

The family stepped onto U.S. soil for the first time in late May — it was dark; they could most likely hear the echo of their footsteps as they walked through the terminal at 11 p.m.

The Said Abdullah family lived this life for four years before getting a call saying they had been granted resettlement in the U.S. Munzer immediately accepted, and two months later the family was on a plane to America.

The family stepped onto U.S. soil for the first time in late May — it

was dark; they could most likely hear the echo of their footsteps as they walked through the terminal at 11 p.m. Nervous and scared, they wondered if someone would have sat through a five-hour delay to take them to their new home.

A volunteer named Dean Neher was waiting, ready to take them

the final 20 minutes of the journey they began 1,370 days earlier when they left their home in Damascus.

Munzer says that the hardest part about adjusting to life in the

to pursue his dream of working as an engineer.

Jordan.

“I wanted to work two things, not just one,” Munzer says. “I want

“It’s very rare to find such people,” Munzer says. “I have always

prayed for people like that in my life. I am thankful.”

Neher, who has been helping refugees since the late ‘90s and

months, and CWS Harrisonburg has made the family’s transition

has worked with nearly 25 families, says it was just another day on

easy with a few distinguished social programs that accompany

the job.

their core services.

CWS Harrisonburg has partnered with the Shenandoah Valley

“We have to help them get settled,” Neher says. “It needed to be

The Said Abdullah family has only lived in Bridgewater for a few

done, and it was something I could do.”

Bicycle Coalition to provide free bicycles and lessons to refugees, a

program that Munzer and his family have benefited from.

Neher brought them to a single-level home that’s about a block

away from Bridgewater College. The house, which is provided by

Church World Services Harrisonburg, was fully furnished with

services,” Sprague says, “because [the core services aren’t] really as

couches, a TV, a kitchen and had a few bedrooms.

much as we wish we could do. There’s so much more that could be

Since arriving in the U.S., Munzer’s focus has remained on

done and needs to be done.”

working as much as possible to provide for his family. As winter

While CWS Harrisonburg has played a role in the adjustment,

approaches, Munzer says that he’s excited to take his family skiing

Munzer says that his neighbors have made him feel like Bridgewater

at some point — a break from the stress of moving and joining a new

is his new home — his children love playing with LEGOs with other

community.

kids in the neighborhood, and Munzer sometimes volunteers at the

church to give back for all the services they’ve provided him.

Rebecca Sprague, the community outreach coordinator for CWS

“My job allows us to do some things that go beyond those core

Harrisonburg, says that one of the office’s goals for resettlement

As they head into winter, Munzer and the Said Abdullah family

is, “strengthening [the families’] activities and their community

will continue to build their lives in Bridgewater. Nrt, Brt and Missam

organization so that they can better help themselves ... and

will continue in school, Munzer will keep working and the family will

advocate for themselves in the community.”

come together in their new home as members of the community.

CWS Harrisonburg accomplishes this by providing some core

“I like how here the American people always smile and always

services, which include housing, education and immunizations for

talk to me,” Munzer says. “I don’t feel foreign.” &

P&M, Fall 2016

7

Twist off art

8

P&M, Fall 2016

PHOTOS BYJILLIAN WRIGHT Roommates Jeremy Davis, David Malinowski and Matthew Mason craft an array of bottle cap creations, such as coasters and tables, using epoxy (center).

BYJILLIAN WRIGHT

the finished product to dry.

It was an idea three years in the making. One large table, one

“After the table was done, I showed pictures of it to different

blow torch, two gallons of epoxy, $150 and 2,400 bottle caps later,

people, and then they started saving caps for us,” Mason, a senior

three roommates completed their first piece of bottle cap furniture.

engineering major, says. “My uncle regularly saves caps for me,

and one time our friend, Colby, talked to a bartender asking him if

“We made that first table with no intention of selling it, but every

time we had someone come to the house, they’d say, ‘Oh my god,

he could just save all the bottle caps from that night.”

this is amazing,’” Jeremy Davis says. “It worked out well, so then

we thought, ‘What else can we do with these?’”

their collection thanks to a useful device mounted in their kitchen.

The large wooden table, adorned with a multitude of colored

caps, wouldn’t have been created without the help of two friends,

under it, so whenever someone uses it, the cap just falls,” Mason

one of which Davis lived with in Dingledine Hall during freshman

says. “That makes it easier to collect.”

year.

feet wide — Davis, Mason and Malinowski began exploring other

“Jeremy was actually the first human contact I had from JMU,”

In addition to help from friends and family, the trio also add to “We have a bottle cap opener on the wall, and there’s a jar right

Satisfied with their first project — a table 7 feet long and 3

Matthew Mason says. “He had posted something on Facebook

possible bottle cap designs.

like, ‘Who’s in suite 304?’ and I responded. We got super hyped

over Facebook, and we didn’t know anything about each other at

while, we started to experiment with other things with epoxy,”

the time, but it was the beginning of a very good thing.”

Mason says. “We did some coasters, and a stool as well, which

Four years ago, Davis, a senior kinesiology major, began

was a grad present for my brother.”

collecting bottle caps, intrigued by the variety. Later on, his

suitemates, roommates and friends followed suit.

to create, the roommates decided to sell them, and have sold

“They were so interesting to me because there were so many

approximately 20 thus far. Among their customers are a “random

different kinds of caps and what not, so I started saving them

JMU student,” Mason’s father, a Copper Beech security guard, and

throughout freshman year,” Davis says. “Then sophomore year I

some friends, of course.

saw someone had a bottle cap table, and I said, ‘That’s what we

should do.’ So we started saving them, and all of a sudden our

realize how expensive it is to make,” Davis says. “The coasters are

friends started saving them too.”

more reasonable, and we sell those for $5.”

Before their senior year comes to a close, Davis, Mason and

Fast forward to 2015 in their Copper Beech apartment: Davis

“We made the table for ourselves, but after having it for a little

Because the bottle cap coasters are easier, quicker and cheaper

“A lot of people are interested in the table, but I don’t think they

and Mason, along with their roommate, David Malinowski, a senior

Malinowski plan to design a few more bottle cap creations.

history major, began planning their table design in their living

“We have a set of cornhole boards, so it’d be really cool if we

room.

bottle cap those,” Mason says. “We also want to make another

“We tested out plexiglass, but you can’t bounce a ping pong on

table because we each want one to take away when we graduate.”

it, and glass is too expensive, so we kept looking,” Davis says. “I

Regardless of how many items they sell, the trio remains

knew about epoxy, so I watched some videos of people making it.

content spending time with one another hand-making their

It’s just a chemical reaction between resin and hardener.”

creations, surrounded by countless Ziploc bags and mason jars

overflowing with bottle caps.

Settling with epoxy as the most suitable choice, the roommates

spent the next five days laying out the bottle caps, stirring up the

epoxy and pouring it onto the table. Then they used a blowtorch,

money off of it,” Davis says. “It’s more of a hobby, but we’ll see

“We really enjoy making these, it’s not like we’re itching to make

borrowed from a neighbor, to harden the surface, and waited for

where it goes.” & P&M, Fall 2016

9

LITTLE GRILL

Vegan BYJO TROMBADORE

For a vegan, eating out with friends isn’t just a fun, stress-free,

spur-of-the-moment decision. When friends ask me to grab food with them, I immediately start strategizing a way to get a vegan meal.

Fortunately, some places downtown are inclusive enough to cater to those who’d prefer not to eat animals.

The Little Grill Collective is just such a place. Upon entering the small, brightly painted building tucked downtown, one is surrounded by a savory aroma and an eclectic array of wall decorations, including hanging Hula-Hoops, potted plants, a bicycle and a framed picture of Martin Luther King Jr. looking rather astute.

While I had to wait for about 15-20 minutes for a table (they’re usually packed on weekends, but well worth the wait), I was seated within the time frame I was told to expect and was served in a reasonable amount of time.

On the menu, I counted a whopping 10 vegan entrees and 19 vegan sides that are clearly labeled with a (V), not to mention, most of the non-vegan entrees can be made vegan with a simple ingredient swap, like tofu scrambler instead eggs, or vegan cheese instead of your standard dairy cheese.

and oh, so fragrant. The yellow scrambled tofu was perfectly

Having the freedom to actually choose from so many

seasoned and complemented by the warm fried potatoes

different items (I went during brunch, so I had both the lunch and

smothered in mouth-watering groovy gravy – a thick, mushroom-

breakfast menu to work with) almost baffled me, as I’ve grown so

based sauce that even non-mushroom-lovers will love.

accustomed to having to choose that one salad on nearly every

menu that doesn’t contain meat (and usually even then I have to

and potatoes. I used the toast to scoop up mouthfuls of both

ask for it without cheese).

the tofu and gravied potatoes, spooned on the chili and topped it

I selected Lambert’s Platter from the breakfast menu, which is

with that delicious, warm, vegan cheese.

composed of tofu scrambler, fried potatoes with mushroom gravy,

With a base of nutritional yeast (rich in B vitamins), this

vegan soysage and a choice of one side (in my case, the vegan

“cheese” sauce truly does have a cheesy flavor, salty and nutty

chili). I also requested a side of vegan cheese (because I love that

and truly unique. Aside from the vegan mozzarella you can get

stuff more than life itself).

on the Farmer’s Market Pizza at Student Success Center’s Bistro

1908 (seriously, try it out), Little Grill’s vegan cheese is the best

Unfortunately, they were apparently “out” of soysage, so instead

I got a side of toast. Normally, a small thing like this wouldn’t bother

10

The vegan chili, fine on its own, paired amazingly with the tofu

cheese alternative I’ve tried.

me, but I’ve ordered this entree once or twice before, and each time

All in all, the meal was absolutely delicious. I’m personally a

they happened to be “out” of soysage. I’m beginning to wonder if

huge fan of the Thanksgiving-style method of meal arrangement,

it’s even possible to get my hands on this elusive delicacy. C’mon,

in which every element on the plate complements one another

Little Grill. Don’t taunt the soysage if you can’t deliver.

and can be mixed and matched to form a variety of flavors. Little

Despite this grievous disappointment, I forgot all about the

Grill Collective has truly mastered this technique, with every

soysage when my dish arrived, beautifully presented, piping hot

mouthful a new medley of warm, savory spices. &

P&M, Fall 2016

COLLECTIVE

Omnivore Little Grill is tiny, so there’s a lot of background noise, but not overwhelmingly so; you can comfortably have a conversation with everyone at your table without straining to be heard over other patrons.

Little Grill is known for serving mainly vegetarian meals, with a

variety of vegan options. But this doesn’t mean they skimp out on meals that contain a hearty amount of meat. I ordered the Chicken Burrito, an item that caught my attention immediately due to the fact that I love chicken — especially in burrito form — and the other ingredients that accompany the popular dish. My heart skipped a beat upon reading the list of ingredients, which included local chicken, black beans, guacamole, a potato roll up and sour cream.

The presentation was amazing and beautifully true to the menu’s

description. The red picante sauce was perfectly drizzled atop the medium-sized burrito, which was larger than my hand, but small enough to fit perfectly in the divet of the plate. There was a dollop of sour cream on the plate, and I applaud Little Grill Collective for being so consistent in their description and presentation. The best thing, however, about the plate and presentation was the smell: a

MARK OWEN LEFT Among many vegan options that the Little Grill Collective offers, the Lambert’s Platter caters to vegan diners with a tofu scramble complemented by fried potatoes with mushroom gravy, soysage and chili.

RIGHT Little Grill’s chicken burrito is prepared using local chicken and comes drizzled with fresh picante sauce atop greens and cilantro lime rice.

BYBRIANA ELLISON

The Little Grill Collective is a cozy little spot nestled on a street

perfect blend of all the different foods and spices that were fusing in this meal that was oh-so fresh.

Many people say the first bite of a new meal is the best, but in

this case every bite was the best. The burrito didn’t overflow and break like burritos are wont to do, a testament to the fact that the chef filled the tortilla with about a tablespoon of each ingredient.

The cilantro lime rice and sour cream were fantastic sweet accents to the burrito, equalizing the explosion of tastes that came with the meal.

downtown further than most other well known Harrisonburg

The other addition to the meal was the potato roll up, essentially

restaurants. It’s always busy; the sparse benches placed outside

perfectly seasoned home fries rolled up in a fried tortilla. This was

its storefront are usually occupied by a variety of eager and hungry

the darkhorse of my entire meal. I wasn’t sure what to expect

customers.

from this mysterious item, but was pleasantly surprised. Not only

I visited Little Grill on a Saturday afternoon, during the brunch

was the seasoning excellent, the flavors of the potatoes and fried

rush. As expected, it was busy, but with a 15-minute wait. One of

tortilla didn’t clash but merged into a soft and starchy bite that

my first thoughts upon entering the restaurant was how much I

was filling and satisfying.

enjoyed the eclectic decor: The color scheme is teal, with other

shades of blue and pink complementing it. Other accents included

Chicken Burrito, as I tasted the fresh chicken that made up a

various chalkboards with handwritten notes and information, an

majority of the filling. The service was excellent, the atmosphere

amalgam of bright Hula-Hoops and wooden wall decorations.

welcoming and the menu inclusive. As of right now the Chicken

To create harmony, each table is also made of wood, with

Burrito is my favorite menu item, but I can’t wait to return and

stripes of teal running down the tops that match the overall decor.

explore more of the menu. &

I fell in love with Little Grill Collective from the first bite of my

P&M, Fall 2016

11

Making a

monster

Senior media arts and design major Sidney Yi (left) has created masterpieces with makeup for years, but this is the first time she’s ever done special effects makeup on senior international affairs major Celine Serrano, a close friend of Yi’s since high school. It’s a big commitment.

BYJULIA NELSON

12

Sidney Yi has been a man, an old woman and a zombie all in

Yi treats Halloween like her own personal holy day. She spends

one lifetime — and she owes it all to liquid latex.

hours before going out at night turning her face into a terrifying,

“It smells like ass,” Yi, a senior media arts and design major,

bloody mess — she says zombie looks get the best reactions.

says.

While she loves the horror effect the zombie looks get, Yi

Liquid latex is a paper mache-like substance used on the skin

doesn’t always aim for something spooky. She’s had experience

for special effects makeup. Think zombie Halloween costumes or

with old age makeup and even made herself a beard for a stage

the goblins from the “Harry Potter” movies. Yi’s been into special

makeup class at JMU. She’s also done the flip side and helped

effects makeup since high school.

men express their feminine sides as well.

“I wrote my college entrance essay on makeup,” Yi says. “I

wrote about how it was my way of expressing myself and it was

his drag makeup when he goes out to parties and stuff. He knows

so fun to like … be a different person for a day when you’re doing

exactly what he wants but he can’t do it himself. His whole face

really extreme makeup.”

lights up and he’s so excited to go out. He wants to be out and

But Yi is a woman (or sometimes zombie) of many hats. In

have everyone see him.”

her free time, she raises a kitten she rescued named Kimbap and

And this transformative power is why Yi loves makeup and

hosts a feminist radio show on WXJM. She’s an activist for the

bringing people’s visions of themselves to life.

environment, LGBT rights and racial equality.

“When I see their face ... I love it,” Yi says. “People think it’s

She also paints, draws, sings, plays ukulele, violin, guitar and

weird that guys want to put makeup on, but it’s like their alter ego.

piano, cuts hair, cooks and decorates cakes. Most of these hobbies,

They can be a completely different person.”

including makeup, she taught herself using internet tutorials.

To transform herself and her friends into nightmares, Yi uses

“I was watching ‘The Walking Dead’ at the time when I really

a special recipe for making homemade blood: corn syrup, cocoa

started liking special effects makeup,” Yi says. “I did research and

powder and a mixture of blue, red and green food dye. It’s a gory,

figured out how to do it myself.”

revolting, edible treat.

P&M, Fall 2016

“I have this one particular friend,” Yi says. “He will ask me to do

“It tastes like chocolate,” she says.

Even though Yi has been friends with senior international affairs major Celine Serrano since high school, she turned her into an undead masterpiece for the first time in August to walk through the nearly two-hour process of special effects makeup.

She starts with liquid latex and several sheets of toilet paper.

This will become an oozing open wound going down Serrano’s face. She waits until the first layer is dry, then adds three more.

She reminds Serrano that the process will be itchy. It’s a big commitment.

“A lot of people want me to do it on them but don’t understand it

can be very uncomfortable,” Yi says. “On Halloween, I pretty much just have smoothies all day because eating can ruin my makeup.”

The next step is to use powder to keep all the latex from sticking

to itself. Then, as she sings to an ironically mellow song by James Blake, she contours Serrano’s face and ignores all beauty rules that COVERGIRL taught her.

“I’m trying to make things sink into her face rather than make

things pop,” Yi says, adding dark spots around Serrano’s cheeks and eyes.

Once all signs of life have been removed from Serrano’s face, Yi

goes in with her FX Palette from Skin Illustrator. She explains that it’s like watercolors for the skin. She creates bruise tones around the fake gash using blues, purples, greens and reds, and paints hash marks in the wound to look like a jaw is peeking out from behind the broken skin.

After the bruises have set, she tears Serrano’s new skin from her

face using her fingers so that it looks ripped open and terrifying.

She says it feels like pulling off a band-aid.

Yi steps back from her model and declares the moment has come.

“I think we’re ready for, like, blood and stuff.”

Yi dips her finger into the delicious-smelling, chocolatey red

concoction and tastes it before she starts the fun part: splattering the blood all over Serrano’s face. She says there’s no way to use too much of it; she likes to use a lot of blood.

“It smells so good,” Serrano says.

After a patient Serrano has been sitting still for over an hour and a half waiting for the various layers of cosmetics to dry, she looks in the mirror and jumps a little from the horror of it all — she looks like a dead woman walking.

Serrano’s torn flesh and blood covered jaw drops open, and Yi

smiles. Her work is complete. & RIGHT 1. Toilet paper is applied to Serrano’s face using liquid latex to mimic skin.

2. Makeup is added and the faux skin is peeled back.

3. After red color is added, the faux skin takes on a new life.

4. Serrano’s look is completed with fake bones and a touch of homemade blood.

PHOTOS BYMARK OWEN P&M, Fall 2016 13

PHOTOS BYCHELSEA GLOWACKI

14

P&M, Fall 2016

NOT YOUR

GRANDMA’S COAT

BYYASMINE MAGGIO

Deb and Ken’s business thrives on organization. With an almost

Hipsters and thrifters of Harrisonburg have a new treasure

constant flow of donations coming in, volunteers work to sort the

trove to discover. Hidden amid the valley, a serene atmosphere

items, inspect them and price them at a reasonable fee. Clothing

with smiling volunteers encompasses a thrift store filled with

is categorized so that it’s easy to switch over from season to

donated books, electronics and other household items. When it

season. An array of clothing fills racks that are arranged by color,

comes to the clothes, they may be tried, but they’re always true.

adding an aesthetically pleasing look to the store’s environment.

Some old, some new, each item holds some character to it, with a

Started in 2005, Tried & True Thrift Shop is a non-profit store

that benefits both the Global Food Crisis Fund of the Church of the

few gems hidden among the others.

Brethren and the Mennonite Church’s HIV/AIDS Fund. Husband

Goods are sold at full price for three weeks, then go for half

and wife Ken and Deb Layman are the managers of the business,

price the fourth week. Many of the items are $10 or less. Products

which operates solely on donations.

that don’t sell after four weeks are then sent to Goodwill or the

While the Laymans had some prior experience working with

Blue Ridge Hospice Thrift Shop.

bigger thrift shops, they set out to start from scratch with Tried &

True and create something with a small business feel.

give us good things, we don’t have good things to sell.”

“The lifeblood of the shop is the donor,” Deb says. “If they don’t

“As you get bigger you end up being a supervisor in meetings and

Although Tried & True’s store space doubled in size last

dealing with all of the problems,” Deb says. “When you’re working

November, the Laymans pride their business on providing a more

with hundreds of volunteers, there’s just a lot of personality mixes.

intimate setting for customers.

... Our personalities lend themselves more to working with a few

“We kind of like the personal, small shop feel, instead of just

people instead of oversight of something huge.”

being a megastore,” Ken says. “You never know who’s going to

P&M, Fall 2016 15

come in. You meet all kinds of different people.”

From millennials and JMU students to more elderly shoppers,

Tried & True sees many different customers.

“Our classic customer is a woman in her 50s to 70s,” Deb says.

“She shops for her grandchildren and herself. She has time and she has money.”

Volunteer Ruth Emswiler has been with Tried & True on and off since its beginning. Her daughter, Jan Emswiler, spent years doing service work with HIV and AIDS in Tanzania through the Mennonite Central Committee, inspiring Deb to donate part of the store’s proceeds to the HIV/AIDS Fund.

Jan’s passion for service is a trait that she shares with her mother and is common among both the owners and volunteers of Tried & True.

“I don’t think everybody thinks they could give something back,

but I don’t think everyone knows the joy of it,” Ruth says. “It’s not really what you do, it’s why you do it and what you get from doing it.”

On the surface it may just be a thrift store, but to those who work at Tried & True, it’s so much more.

“My favorite part is when a customer comes up, leans over the

counter and says, ‘This is my favorite store, I find the best things here. I always leave here feeling better than when I came in,’” Deb says. “It just makes you feel so glad to be doing this.” &

16

P&M, Fall 2016

P&M, Fall 2016 17

LOREN PROBISH

PUT SOME BYEMMY FREEDMAN

18

IN YO UR ST EP

of salsa dancing and then at 10 the dance floor is turned over to a

freeform atmosphere. The Latin music continues to pulse through

A maracas-meets-Mariachi version of Michael Jackson’s “Billie

the restaurant, but with a couple of popular hits thrown in to cater

Jean” booms over the speakers of The Artful Dodger Coffeehouse

to the younger college crowd.

& Cocktail Lounge as about 20 people line up on the dance floor.

The restaurant has been transformed into a groovy hot spot for

they call it salsa.”

Harrisonburg residents with a desire to do something unique with

their Friday night: learn how to salsa dance.

event, with many people coming to the Dodger each Friday.

“And a 5, 6, 7,” Kaity Garnett, who’s leading the salsa lesson,

“My friends come here just to dance and chat and socialize so

calls from the front of the line.

it feels more like a social environment for me now,” says Deion

The song switches to something a little less pop-y and a little

Porter, who graduated from Bridgewater College this past spring.

more jazzy, full of conga drums and horns. The class follows

“Dancing is just another plus.”

Garnett’s tap-tap-tap rhythm, some stumbling or stepping with

their left foot while the rest are on their right. But Garnett started

spouses at salsa night, including Cruz and Garnett.

out the night by saying it was a beginner class, so she remains

“My husband went to Eastern Mennonite,” Garnett says. “We

patient with her eclectic, well-intentioned group.

met here, at the Dodger. Right there in that corner at salsa night,”

The Artful Dodger has offered lessons on Thursday, later

pointing to a booth in the front.

“Salsa is a mix of different ingredients,” Cruz says. “That’s why But salsa night isn’t just for dancing. It’s also become a social

Besides finding a friend group, many people have met their

changed to Friday, nights since salsa dancer Pablo Cruz

For Garnett, knowing how to salsa also allowed her to

approached the Dodger’s owner and operator Thom Metroka with

communicate with people through a medium other than language.

the idea nine years ago.

“A lot of the countries I went to I didn’t speak the language,”

“I didn’t have a place to dance in Harrisonburg, so I had to

Garnett says. “I was able to communicate through dance with

drive to Washington, D.C., or Richmond to dance,” says Cruz,

a ton of different locals without having to actually speak their

the coordinator and promoter of the salsa nights. “And I thought

language at all.”

maybe I could do it here.”

Cruz agrees with this, seeing salsa as a medley that can appeal

Since its conception, salsa night has become a staple of

to many in Harrisonburg. On a typical Friday night he sees people

Harrisonburg nightlife.

of all different nationalities and ages.

“Back in the day, there was nothing happening on Thursdays

And as the lights dim to a blue tint and the dancers swing their

so we were like, ‘Let’s put it on Thursday and see what happens,’”

way around the room to mix up their partners, the aim of the night

Metroka says. “And it became its own thing. We became a very

is clear.

popular destination spot.”

“It just goes to show there’s a community that feels so big in a

The night starts out at 9 p.m. with a short lesson on the basics

tiny place like Harrisonburg,” Garnett says. &

P&M, Fall 2016

What sex means in and out of relationships BYRACHEL PETTY

When I think about sex, which is quite often, to be frank, a ton of thoughts come rushing into

my mind. “Who’s it with?” “What kind of sex is it?” and “Is it good?” are just a few examples.

During high school, sex seemed like a big deal to me, as it does to many high schoolers. I knew

I wanted to lose my virginity to someone I was close with and trusted, but I never thought about how my perceptions of sex would change as I got older.

Sex in college is a whole different experience, as many of us know. Personally, I don’t think there’s anything wrong with casual sex. I also don’t think there’s anything wrong with not wanting to have casual sex. However, sex in relationships is undoubtedly my favorite.

When you spend a lot of time with someone and really get to know them, having sex is more

than just pleasure. Instead of being in it for yourself, you’re in it for the both of you and you know that person is going to be there for you long after the potentially awkward morning after.

You can have fun with give and take, keep things exciting by stepping outside your comfort zone and let each other take control. To me, part of the fun in having sex is finding out what your partner likes and what works for the two of you.

Sex can be a way to connect at the end of the day, a way to start the morning with a bang or

a simple tension reliever in the afternoon. Basically, you can do it anytime and certain things will stay the same — you’re with a person you love and you feel closer to one another. &

BYALLYN LETOURNEAU

Sex is often not openly talked about in public. Humans tend to avoid most topics of conversation

dealing with our bodies, so it’s actually very rewarding to get these dialogues in motion.

It can be a little uneasy at first, but it’s something that almost all people eventually get around

to doing, whether it’s before marriage or after the knot is tied. Either way, the method in which people interpret sex is always changing.

Throughout my college career, the meaning of sex has changed dramatically to me. Outside

of a true relationship, it’s a very physically based desire. With a partner who I’m emotionally connected to beyond the physical realm, it holds a distinctive value.

It no longer becomes a craving fulfilled in the late hours of the night, but a display of how I care

for that person. It’s incredible so long as it doesn’t turn into the focus of the relationship, which can be difficult, but nurturing to the growth between you and your significant other.

It’s important to remember that sex isn’t the primary way to connect to your partner. It’s simply

the icing on the cake after a romantic evening, a fun night out or an adventure. Getting to know your partner outside of the bedroom before you get inside is essential to a successful relationship.

The majority of relationships that focus on sex, in my experience, have failed.

Nothing beats a genuine, emotional connection to somebody you care for dearly. &

PHOTO ILLUSTRATION BYMARK OWEN

P&M, Fall 2016 19

Behind

20

BYEMMA KORYNTA

sundried tomato bagel — that was our development. Pumpkin, that

Ready for a reunion, two brothers prepared to go visit their

was ours. For Valentine’s Day, we do strawberry hearts, [which

cousin at her new home in the Shenandoah Valley. They didn’t

were] featured last month in Food Network Magazine.”

know quite what to bring, so they asked her if there was anything

she needed. With all of the resources New Jersey had to offer, she

Harrisonburg was on East Market Street near Valley Mall. Joe

simply requested the one thing Harrisonburg lacked: bagels.

refers to this location as “33” because of the highway nearest to

The duo opened Mr. J’s 26 years ago. The first location in

Joe and David Jerlinski turned a visit to Harrisonburg into one

it. In 1996, a second Mr. J’s installment was added on South High

of the city’s most beloved establishments: Mr. J’s Bagels and

Street, and a third location was added on Virginia Avenue near

Deli. The Jerlinskis, condensed to the collective “Mr. J” persona,

Eastern Mennonite University in 2003.

brought a piece of New Jersey with them.

At Mr. J’s, the day starts at 5:30 a.m. as the Virginia Avenue

“We always had bagels every Sunday morning, so we brought

bakers makes raw bagels every morning that are sent to the two

bagels down,” Joe says. “When I went back after the second visit,

other locations. Bagels are baked fresh at each location, and day-

I went over to the bagel store that I bought my bagels from and

old bagels are sold at a discount in packs, two-day olds are made

I said, ‘Hey, how’d you get started?’ He told me one brother had

into chips, and beyond that are fed to cows at a local farm.

stores and one brother did training and sold equipment.”

After the bagels are freshly made, the team delivers them to

The Jerlinskis took that business approach and ran with it. With

JMU, Bridgewater Community College and EMU all before 7 a.m.

no prior experience actually making bagels, the brothers went to

JMU receives an average of three deliveries a day, due to popularity

their go-to bakery for help.

among students. The bagels are found in many campus dining

“Part of the training was giving us their recipes, but that was

locations, such as the Student Success Center.

the basic bagels: plain, cinnamon, wheat,” Joe says. “We make a

P&M, Fall 2016

Students at JMU have formed a strong appreciation for Mr. J’s,

the bagels whether they’re purchasing them on campus or going to the actual

Harrisonburg residents who come in every day with the same

stores.

order, Joe loves interactions with his customers — it’s the best

part of what he does.

“We’re just glad that ... we started off catering bagels to JMU,”

Joe says. “It’s just been good to have such a good rapport with

JMU.”

done so well,” Joe says. “We do a lot for the community, we do a lot

“I think it has a big effect on how we’ve survived so long and

JMU students showed their appreciation for Mr. J’s by voting

of donations at JMU, we do golf tournament donations and stuff,

for the bagel business in a USA Today survey for “top-notch

so I think people know that and recognize that and see our food in

hangover cure restaurants.” In the survey, which represented

different places. It helps you get recognized.”

colleges nationwide, Mr. J’s was ranked in fourth place.

While Joe does appreciate the recognition and the fanbase that

Joe had no idea the survey even existed, and said he would’ve

Mr. J’s has come to know, he enjoys the individuals that he meets.

been pleased to even be mentioned, let alone to be in the top five.

One customer is so friendly with the workers that every day when

they see him walking up to the store they start to make his order.

In response to the news of their reputation as a hangover cure,

Joe explained that the busiest time for Mr. J’s is the weekends,

Joe also appreciates when customers from outside of

especially with the JMU students who treat Mr. J’s as part of their

Harrisonburg come to love Mr. J’s. He recalls a customer who

routine.

needed a bagel while preparing to run in the New York Marathon.

“The most different crowd we get, I guess, is at the 33 store,”

“I had a kid send me a picture on Facebook that his friend

Joe says. “Mostly JMU students come in, and you can tell that it’s

was coming from Waynesboro … and he said, ‘Stop at Mr. J’s, get

definitely a hangover cure. So many kids come in in their pajamas,

me some bagels,’” Joe says. “He sent me a picture starting the

so you know they just got up.”

marathon eating an egg bagel ... Just things like [that] just make

Whether it’s the weekend bagel-craving students or the

you feel good, like you’re doing a good job.” &

PHOTO BYSAM TAYLOR P&M, Fall 2016 21

BYALYSSA MILLER

A dimly lit bar with a concrete floor and the strong smell of beer

“I love yoga,” Mason said. “It’s in my everyday life, it’s in my

in the air, Three Notch’d Brewing Co. in downtown Harrisonburg is a

everyday routine, and I wouldn’t be the same person without yoga.

popular hangout spot for the city’s 21-plus population on any given

It’s such a big, instrumental part of my life.”

weekend night. However, every Saturday at 10:30 a.m., the furniture

Mason, who’s been teaching yoga for 11 years, is experienced

is pushed out of the way, and only the large wooden bar and the wall

with the variety of people who come in to take her classes every

of beers on tap allude to the fact that this isn’t your average yoga

day, including at Bend ‘n’ Brews. She uses inclusive language in her

studio.

classes to make new students feel accepted in the environment.

This is Bend ‘n’ Brews Harrisonburg, an hour-long yoga session

She moves herself physically close to them and gives corrections

followed by a pint of beer, donuts from Pure Eats Harrisonburg and

when necessary, making sure to do so without making newcomers

coffee courtesy of Shenandoah Joe’s, for $10 per session.

feel “called out” or embarrassed.

22

increasing her confidence and empowering her every day.

“I think it opens the door for a lot of individuals who want to try

“A lot of people will say, ‘I’m not flexible, I’ve never done this

yoga and might not feel comfortable going to a yoga studio,” says

before, I’m nervous, I’m scared; I’ve seen pictures on the internet

Elsa Schultz, a JMU alumna (’14) and the organizer for the class.

of people doing this amazing yoga in photos, and I’m not there,’”

The idea for Bend ‘n’ Brews, although unique to Harrisonburg,

Mason said. “And I’ll just say, ‘Well, that’s the majority of the

originated on the West Coast.

population, right? So you’re in a good spot.’”

“A lot of wineries have been partaking in this — they call it, ‘Vino

Schultz, who’s friends with several yoga instructors, worked to

and Vinyasa,” Schultz said.

organize Bend ‘n’ Brews with her former manager in April 2015.

Schultz says she has counted over 400 “unique visitors,” not

“We were the first to really push it in Harrisonburg,” Schultz

including repeat attendees.

said. “We decided when winter came that we would — just with the

Keala Mason, a JMU alumna (’12), is the studio manager at In

interest coming through — that we would do it every Saturday.”

Balance Yoga in Richmond. Prior to moving to Richmond in April,

Mason taught at three yoga studios and one pilates studio in

Brews returned on Sept. 3.

Harrisonburg and was one of several rotating yoga instructors at

Bend ‘n’ Brews. According to Mason, yoga has changed her life by

class with her daughter, believes the use of such an unconventional

P&M, Fall 2016

Although they took a break during the summer this year, Bend ‘n’ Brandy Somers, a Rockingham County resident who attends the

JAMES ALLEN

“Breath in: you move.

Breath out: you move.

Breath in: you come forward. Breath out: you dive down.”

Vinyasa style of yoga. This style involves moving the body along with specific breathing patterns, and is one of many styles of yoga taught in Harrisonburg and around the world.

According to Mason, breathing is an integral part of the entire workout in her Vinyasa classes. The classes are taught “on the cadence of a breath,” which means the breathing is specifically coordinated with every physical motion and pose.

“Breath in: you move. Breath out: you move. Breath in: you come

forward. Breath out: you dive down,” Mason said. “It’s a very fluid, dance-like state that you kind of transcend into.”

Bend ‘n’ Brews also gives the city a chance to combine forces.

Each studio in Harrisonburg sends an instructor to the event,

space makes the classes more accessible to local residents.

allowing students to take different styles of yoga classes from

“Hosting yoga at Three Notch’d reaches both regular yogis and

instructors who teach at a variety of studios. Not only do students

those who might be intimidated to enter a yoga studio,” Somers

get exposed to a variety of types of yoga, but instructors get to meet

said in an email. “For some people, walking into a brewery sounds

one another, venturing outside the bubble of their own studios.

more approachable and because of this, the vibe is more loose and

less serious … just the way yoga is!”

the table — or rather, the taproom floor. She added that doing yoga

in a taproom, while unconventional, provides people with a chance

Mason herself did not start out with an inherent love of yoga.

Somers believes each instructor brings something important to

“I always had a misconception about yoga; I thought it was a

to exercise in a way that’s fun and rewarding.

little bit too slow and I thought that you couldn’t really get a good

workout from it,” Mason said. “But then I started to teach it and I

about skipping,” Somers said. “In the spirit of balancing things

really started to develop my skills as a teacher.”

out, a quiet yoga session followed by glasses of beer clanking is a

Mason’s sweat-inducing class at Bend ‘n’ Brews consists of a

beautiful thing.” &

“It doesn’t have to be something we dread doing or make excuses

P&M, Fall 2016 23

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