19 minute read
EVENTS
6 western tidewater living upcoming events
WE BE JAMMIN
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Time to get your groove on at We
Be Jammin, a free summer concert series at Barrett’s Landing in
Downtown Franklin on Thursdays from the end of May through August. Visit www.facebook.com/
DowntownFranklinVA for schedule and updates.
FRANKLIN’S
MARKET ON MAIN
Franklin’s Market on Main in downtown Franklin at 210 S. Main St. has something for everyone. The
Market summer season hours are
Wednesdays from 4-7 p.m. and
Saturdays from 9 a.m. to noon.
The Market runs through Sept. 8.
DOWNTOWN
FRANKLIN'S
INDEPENDENCE DAY
CELEBRATION
SEDLEY INDEPENDENCE DAY CELEBRATION
Celebrate Independence Day in
Sedley, Saturday, July 3. Enjoy a parade, car and truck show with a motorcycle class, up to 100 vendors, bounce house, kids' water contest, live music by Eric Dunlow and others. Visit the Sedley Facebook page for more information and updates. For more area events visit www.
TheTidewaterNews.com. To have your area event included in Western Tidewater Living email Editor@TheTidewaterNews.com and include Western Tidewater Living events in the subject line.
Enjoy an evening of good food, entertainment and fireworks in downtown Franklin. The evening's lineup includes The Franklin Cruise In and Franklin Market on Main at 4 p.m.; a live band at Barrett’s Landing from 6-9 p.m., free hotdogs and watermelon while supplies last are courtesy of Franklin Experience; and the fireworks begin at 9:15 p.m. This event is co-sponsored by The City of Franklin and Blackwater Community Events. For more details visit www.downtownfranklin.org.
BANANA PUDDING CHEESECAKE BARS
NO-BAKE DESSERT IS IDEAL FOR WARM WEATHER ENTERTAINING
Backyard barbecues beckon and poolside entertaining reigns supreme every summer. After guests have had their fill of fire-licked grilled burgers, chicken and shrimp, a refreshing dessert that won’t have summertime hosts sweating preparation can make for the perfect culinary capper. “Banana Pudding Cheesecake Bars” marry tangy cream cheese with sweet and velvety banana pudding atop a cookie crust. They’re easy to prepare ahead of time and easily sliced when the dessert bell beckons. Double up the recipe if you’re expecting a crowd or want to have a few leftovers — they’re that delicious.
BANANA PUDDING CHEESECAKE BARS
Yields: 9 servings 5 tablespoons butter, melted 2 tablespoons sugar Pinch sea salt
For filling 11⁄2 8 ounces) blocks cream cheese, softened 1⁄2 cup sugar 11⁄2 cup whipped topping 1 3.4-ounce package instant banana pudding mix 13⁄4 cup whole milk
For topping Whipped topping 1⁄2 banana, sliced 9 vanilla wafer cookies
1. Line an 8-inch by 8-inch pan with parchment paper. 2. Make crust: In a medium bowl, combine crushed wafer cookies with butter, sugar and salt. Press in an even layer into the prepared pan. Place in freezer while making filling. 3. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside. 4. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the refrigerator, until thickened. Fold into cheesecake mixture until well combined. 5. Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight. 6. When firm, remove from freezer and slice into nine bars. Top each bar with a dollop of whipped topping, a slice of banana and a vanilla cookie before serving. Note: If banana isn’t your favorite flavor, replace banana pudding with lemon pudding and use a thin lemon slice in the whipped topping dollop as a garnish when serving.
ISLE OF WIGHT COUNTY FAIR
From Ferris wheels to tractor wheels the Isle of Wight County
Fair is one not to be missed. The 2021 fair will be held at the Joel C.
Bradshaw Fairgrounds in Windsor, Sept. 16-19. Entertainment includes Johnny Rockett’s Cycle
Circus Live, Pirates of the Colombian Caribbean, live music by
The Deloreans, Who’s Bad: The
Ultimate Michael Jackson Experience, Chase Payne, Tyler Farr, an antique tractor pull, Championship Rodeo presented by True Grit
Rodeo Company and much more.
recipes
The popularity of cooking-based television shows has led many people to look at food through a new lens. Experiencing food in new ways may involve trying certain types of cuisine for the first time or even preparing beloved foods in new ways. Shrimp lovers accustomed to shrimp cocktail or other popular shrimp dishes may find that few ways to prepare shrimp can be as flavorful as grilling. Cooking meals over an open flame imparts a unique flavor to various foods, and shrimp is no exception. Grilled seafood can be a perfect light alternative to grilled meats, which can be filling, something many people prefer to avoid when the weather is especially warm.
GRILLED GARLIC SHRIMP
with a Fresh Heirloom Tomato Sauce Serves 6
For the marinated shrimp 1⁄2 cup extra-virgin olive oil 1⁄4 cup red wine vinegar 2 garlic cloves, minced 36 large shrimp, peeled and deveined 12 6-inch wooden skewers
For the tomato sauce 3 pounds assorted large heirloom tomatoes 1 small sweet onion, minced 1 garlic clove, minced 1⁄2 teaspoon sea salt 1⁄4 teaspoon freshly ground black pepper 1 tablespoon honey, preferably sourwood honey 1⁄4 cup fresh basil leaves, cut into thin strips (chiffonade is the formal name for this cut), plus more for garnish ea salt Freshly ground black pepper
1. To marinate the shrimp, combine the olive oil, red wine vinegar and garlic in a large bowl. Stir to combine. Add the shrimp and allow to sit, covered, for 1 hour. Stir occasionally. 2. Prepare a medium fire in a charcoal or gas grill. Soak the skewers in water for at least 30 minutes to prevent them from burning. 3. To make the tomato sauce, bring a medium pot of water to a boil. Place one or two tomatoes at a time into the boiling water. Watch them and, as you see the skin split, remove with a slotted spoon and place in a bowl of cool water. At this point, it will be very easy to slip off the skins. 4. Cut the peeled tomatoes into a small dice. Put the cut tomatoes into a large bowl. Add the onion, garlic, salt, pepper, and honey. Stir gently to combine. 5. Skewer the shrimp, 3 per skewer. Grill the skewered shrimp for 1 to 2 minutes on each side, until they are pink. Sprinkle lightly with sea salt and a couple grinds of fresh pepper. 6. Just before serving, add the basil leaves to the tomato sauce. Taste and add more salt if necessary. 7. Ladle the tomato sauce onto a serving platter and arrange the skewers on top of the sauce. Garnish with more basil leaves and enjoy!
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recipes
GET FIRED UP ABOUT CAMPFIRE COOKING
Camping season revs up when the temperature warms. In a recent survey by Kampgrounds of America, Inc., the main reasons people say they go camping are to reconnect with nature, spend time with family and friends and reduce stress and relax. The roughly 40 million people who go camping in the United States each year also may have food on their minds. Campfire cooking — which involves cooking over an open fire and eating outdoors — makes camping that much more enjoyable for many people. Campfire cooking is about simplicity of ingredients and ease of cooking. Chances are campers do not want to lug too many cooking instruments to the campsite, so ingredients that are portable and can cook quickly over an open fire are attractive. Cast iron skillets, grills and Dutch ovens often are the gear of choice. Here are some delicious campfire meals to try on your next camping trip.
CAMPFIRE CASSEROLE
Mix your favorite ground meat (beef, chicken or pork) with kidney beans and cubed bacon (leftover from breakfast works well). Add barbecue sauce or diced tomatoes, depending on your preference. Allow to simmer in a Dutch oven on low for 45 minutes to an hour. Season to taste. During the last 10 minutes of cooking, place refrigerated biscuits over the top of the casserole, cover and cook until the biscuits are done.
SEAFOOD NO-BOIL
Cut foil sheets about 12 inches long. Add 5 to 6 shrimp, one quarter of an ear of corn, a few slices of smoked andouille sausage, a lemon slice, and seasonings to taste. Fold the foil packets carefully to seal in the ingredients. Place the packets on a grill over the campfire and allow to cook for around 10 to 15 minutes.
SKILLET PIZZA
Place a little cornmeal and oil on the bottom of a cast iron skillet. Spread refrigerated pizza dough out on the skillet. Cover with pizza sauce, cheese and favorite toppings and cook over the fire until the cheese boils and the crust browns.
CAMPSITE COBBLER
Line a Dutch oven with aluminum foil. Mix together a yellow cake mix, 11⁄4 cups water and 1⁄2 cup canola oil and pour over two cans of a favorite pie filling flavor in the pot. Prepare the campfire for low heat. Put the Dutch oven in the ashes and cover with remaining ash or charcoal briquettes. Cook until bubbly, around 30 to 40 minutes. Campfire cooking is delicious, and few things can beat eating tasty foods under an open sky.
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Southampton County Sheriff Josh A. Wyche Sr. poses for a portrait commemorating his election while at his desk in the Southampton County Sheriff’s Office.
Working his way to the top
Wyche has been there for the community
STORY BY TITUS MOHLER PHOTOS SUBMITTED BY JOSH A. WYCHE SR.
Josh A. Wyche Sr. won the election to become sheriff of Southampton County in November 2019 in large part because he has been applying the knowledge learned from important life lessons taught to him during his 36 preceding years with the agency.
“The biggest life lesson that I learned is, if you’re a good communicator, you can really get some things done,” he said. “But not only that, you have to get out in your community to know your community.”
In addition to being born and raised in Southampton County, Wyche has been out in his community for the last 37-and-a-half years as a member of the Southampton County Sheriff’s Office, communicating well with the people of the county and the City of Franklin.
“I’ve always been a people person, and I love associating with people,” he said.
This has led to Wyche becoming a trusted friend for many in the area, both young and old.
His law enforcement career began in the mid-1980s, but it was actually not his original plan.
“I was in the U.S. Marine Corps, and I was due to reenlist October the 16th, 1984,” he said.
Skip Wilson, a deputy at the time with the Southampton County Sheriff’s Office, had reached out to Wyche about a job in the department since he knew Wyche was nearing the end of his enlistment.
“I was like, ‘No, I’m going to stay in the Marines. I’m looking forward to going to the Pentagon,’” Wyche recalled.
However, a new lieutenant who was in charge of Wyche’s assignments wanted to put him on mess duty.
“He found out that I was at the end of my enlistment, so he figured I was the easy guy to put on mess duty, I guess,” Wyche said.
Wyche was familiar with this duty, as he had been on it before, but he was not in favor of the lieutenant’s decision given the timing.
“That’s something that you don’t do to any military person right there at the end unless they’re, what I call, a person that’s not doing good in the military,” he said.
But Wyche had performed well, advancing to the rank of sergeant by that point, and he indicated he would rather leave active duty than return to mess duty.
Wyche recalled that once his first sergeant in the Marine Corps found out about the lieutenant’s decision and how it had led Wyche to leave, the first sergeant was quite upset, and he and the lieutenant “had their rounds.”
12 western tidewater living
WYCHE, from page 10 Though his active-duty service was concluding, Wyche, at that time, was not sure if it was over for good. He reached out to the Southampton County Sheriff’s Office to see if the job Wilson had told him about was still available, and it was. “It was something I figured I would check into and see if I liked it,” Wyche said. “I had time where I could come and work the job a little bit, and then if I didn’t like it, I could always go back to the military. But then again, once I got into it, I really enjoyed it.” As a member of the reserves, he continued on in the Marine
Corps for two more years before being honorably discharged in 1986. He served a total of six years in the military, including his four years on active duty. “I really enjoyed the Marine Corps, and if I had my way, every young person would do some type of military, any branch of service, more or less, to help them grow up, because it really helped me grow up,” he said. Wyche began his career with the sheriff’s office Nov. 1, 1984, working under now-retired Sheriff Vernie Francis Jr. Starting as a jailer, Wyche worked his way through to become court security and server of civil process. In 1989, he attended the 33rd Crater Criminal Justice Basic
Police Academy in Petersburg. He has also pursued additional training during his career. In 2009, he completed the FBI National Academy in Quantico, and in 2013, he graduated from Paul D. Camp Community College with an Associate of Applied Science degree in police science. During his time with the Southampton County Sheriff’s Office, he has climbed the ranks, earning many promotions. Under Sheriff Francis, he was named corporal, master deputy and sergeant. Under now-retired Sheriff John B. “Jack” Stutts, he was named lieutenant and captain, supervising the patrol division. Wyche affirmed those 36 years of experience working with the sheriff’s office really helped prepare him to be sheriff. “It helped me even more when I was out there on traffic duty, writing tickets, because I love writing tickets, and I just love interacting with people,” he said. He indicated that one really gains an education on how to interact with people when people start out with elevated tension levels. He said one learns to control oneself and “not go as high as they go.” “In other words, I learned how to bring people back down to the level in which I wanted to communicate with them,” he said. He especially learned about working with people while working in the jail. “I tell people if you can’t deal with the people in the jail, you definitely can’t deal with the people in the street, to be honest with you, because at least you’re in a controlled environment back there,” he said.
Southampton County Sheriff Josh A. Wyche Sr. pauses for photos with the Southampton Academy cheerleaders, above, and the Southampton High School cheerleaders, at right.
When Wyche decided to run for sheriff, it was a crowded field, but Wyche drew the most votes from a community he had been serving for more than three-and-a-half decades.
“To me, it was a great achievement,” he said. “Being there for the people for the number of years that I have been there for them, that time, the people were there for me when I was elected sheriff. So, it was a great honor to know that I would be protecting and serving our citizens in the county as well as in the City of Franklin for the next four years and looking forward to going even more.”
With his election, Wyche became the firstever African American sheriff in Southampton County.
“I look at it from the point of view of it’s a great historical moment, no doubt about that, but on the same token, we can’t dwell upon that,” he said. “We have to move forward. Change comes. Some people like change, some don’t, but at the end of the day, change is going
to come, or change did come, and the historical moment, yes, it was important.”
But he noted that when he ran for sheriff, he did not run on history.
“I ran because I wanted to be there for our citizens, so therefore, I’m there for the citizens just like the citizens are there for me,” he said.
He took office Jan. 1, 2020, and had about three-and-a-half months before the COVID-19 pandemic turned the world upside down.
“The thing about it is, when you become sheriff, you can’t pick and choose what’s going to come at you, so yes, it’s been a taxing year, but hey, it’s a challenge,” he said. “When I took this office, I took the challenge on as whatever’s coming to me.”
The trust that Wyche has built with the community has helped him tackle those challenges.
That trust has been particularly evident through his interactions with the community’s young people.
“These kids, I know them, they know me, they feel comfortable with me, and then a lot of them feel that they can come and talk to me,” he said. “I’ve always felt that we are here to look after our kids to make sure they succeed, and that’s one thing I’ve always done.”
Adding to his connection with many of them is the fact that he once walked in their school-related footsteps, having been a student in Southampton County Public Schools and also, following a transfer, in Franklin City Public Schools.
Wyche also knows the duties of a sheriff do not just involve headline-grabbing responsibilities in law enforcement but also relatively low-profile acts of public service.
“This year has been taxing with corona, and our kids have missed out on a lot, and I was contacted about them having a little prom for the kids at the fairground,” he said.
He noted that while he is the sheriff, he is not above doing simple guard work to keep the kids in the community safe while they enjoy a prom.
“So Saturday night, the sheriff was at the fairground with the kids,” he said. “We had a good time and even to the point where I saw a young lady out there, and I said, ‘Where’s your date?’ She says she didn’t have a date. So I said, ‘Well, I’m your date. I’ll escort you.’”
And he did.
“I really enjoyed knowing that those kids are happy and knowing that corona might have stopped a lot of things, but we were able to pull that off,” he said.
Wyche said his favorite things about being sheriff are meeting people and taking care of the community’s kids.
Part of what has prepared him to do those and the rest of his duties well is his family.
“I have a family of my own, and my wife, she has been there
and supported me,” he said. “To have her there and the support, it makes me the person that I am. So without that, then who knows what life would be like.”
He and his wife, Lorraine Wyche, have two children, Josh A. Wyche Jr. and Brittany R. Wyche.
The sheriff also credited his staff for helping the Southampton County Sheriff’s Office succeed.
“I have to say I have good staff here, good people working here, and those guys, they are really doing a great job,” he said.
He also highlighted his gratitude for a particularly key member of his staff, Maj. Camden Cobb.
“I was really fortunate to get Major Cobb, because he and I, we work very close together, and there’s not anything that’s going on that I don’t run past him or he runs past me, and we’re a great team together, we really are, and he makes my life very easy,” Wyche said.
Wyche has also enjoyed the great teamwork that exists between his office, the Franklin Police Department and the Virginia State Police.
“It makes me feel good to know that when I pick that phone up, that those guys are coming running,” he said, adding that it also works the other way around. “If they pick the phone up, we’re going running.”
A year-and-a-half into his first fouryear term as sheriff, Wyche said he is looking forward and geared up to run again. But he knows the key to continuing in this public service role is faithfully applying the life lessons he has learned along the way.
“One thing I learned — campaigning never stops,” he said. “When you win an election, really, your campaign is just beginning, to be honest with you.”
