Cultivate
Virginia Farm Bureau
Pearls of the commonwealth
Oysters are valuable Virginia seafood
Volume 18, Number 1 Winter 2025
Cultivate (USPS 025051) (ISSN 1946-8121) is published four times a year. February, May, August, October. It is published by Virginia Farm Bureau Federation, 12580 West Creek Parkway, Richmond, VA 23238. Periodicals postage rate is paid at Richmond, VA and additional mailing offices. The annual Subscription Rate is $1.13 (included in membership dues).
Postmaster: Please send changes of address to, Cultivate, Virginia Farm Bureau Federation, P.O. Box 27552, Richmond, VA 23261; fax 804-290-1096. Editorial and business offices are located at 12580 West Creek Parkway, Richmond, VA 23238. Telephone 804-290-1000, fax 804-290-1096.
Email address is Cultivate@vafb.com. Office hours are 8 a.m. to 4:30 p.m., Monday through Friday.
Cast-iron pans evolved with civilization, and many collectors pass them down through generations as utilitarian heirlooms.
One of humanity’s oldest fermented honey drinks has experienced a resurgence, and there are now around 450 commercial meaderies in the U.S.
Virginia oysters are worth over $32 million annually, and with eight distinctive oyster regions, there’s a bivalve for every palate.
Intended to boost morale during the Great Depression, historic artworks still decorate 27 Virginia post offices and other federal buildings.
Associate members will receive their next issue of Cultivate in May. The magazine is published quarterly, and back issues can be viewed at issuu.com/virginiafarmbureau
“We’ve got an oyster that’ll suit anybody’s palate.”
— MIKE HUTT, executive director, Virginia Marine Products Board
All advertising is accepted subject to the publisher’s approval. Advertisers must assume liability for the content of their advertising. The publisher assumes no liability for products or services advertised. The publisher maintains the right to cancel advertising for nonpayment or reader complaints about services or products.
Member: Virginia Press Association
EDITORIAL TEAM
Pam Wiley Vice President, Communications
Kathy Dixon Managing Editor
Nicole Zema Sr. Staff Writer/Photographer
Christina Amano Dolan Staff Writer/ Photographer Kenny Kane Graphic Design Manager
Eleanor Stickley Sr. Graphic Designer Alice Kemp Sr. Staff Writer/Advertising Coordinator
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MEMBERS — Address change? If your address or phone number has changed, or is about to change, contact your county Farm Bureau. They will update your membership and subscription information.
JOEY MATT
Did you know?
Packed with flavor and nutrients, sweet potatoes are something to celebrate
Sweet potatoes take the spotlight in February, when National Sweet Potato Month is observed.
While not a major crop in Virginia, 204 acres of sweet potatoes were grown on 184 farms in 2022, according to the most recent census of agriculture.
The U.S. Sweet Potato Council notes there are hundreds of sweet potato varieties that can be divided into five basic types: orange skin with orange
flesh; red skin with orange flesh; yellow skin with white flesh; purple skin with white flesh; and purple skin with purple flesh.
No matter the variety, the satisfying spuds are high in fiber and complex carbohydrates and bursting with beta carotene and vitamin C. Sweet potatoes also are fat-free and low in cholesterol.
Sweet potatoes were grown before the well-known Irish potato, with their cultivation dating back to 750 B.C. in Peru. Christopher Columbus brought the new potatoes back to Europe, where they were named sweet potato due to their sugary flavor.
Sweet potatoes often are mistakenly called “yams.” However, sweet potatoes grow like typical tubers— underground with trailing vines above
ground. Yams are edible roots of a flowering plant.
The colorful variety of sweet potatoes often are harvested in the fall and stored for months, but some growers plant them later in the season and harvest them throughout the winter. When you buy sweet potatoes, keep them out of the fridge and store them in a cool, dry spot to prolong their shelf life.
If you want them to last longer, you can freeze them. The Sweet Potato Council recommends washing, peeling and boiling the spuds until tender. Then slice or mash them, and add a small amount of lemon juice to preserve their color. Let cool, then store in an airtight container or heavy-duty freezer bag. Frozen sweet potatoes can be used for up to a year.
$32
million
That’s the value of Virginia oysters—the second highest of all seafood in the state, according to the Virginia Institute of Marine Science. See related article on page 16.
Virginia-grown maple syrup expands its footprint, on Real Virginia
Featured this month on Real Virginia, Virginia Farm Bureau’s weekly television program:
• Find out the status of a much-needed federal farm bill, and what will happen if it continues to be postponed.
• Explore the economics behind the expansion of Virginia-grown maple syrup.
• Discover the economic impact of chicken wings, and learn how many Americans consume them while watching football.
Real Virginia airs nationwide at 5 p.m. on the first and third Saturdays of each month in the Voices of Agriculture program on RFD-TV on Dish Network and DirecTV; and on selected cable outlets around the state. It airs weekly on WBRA digital channel 15.2, the WHRO World Channel, WVVA Bluefield and WTKR Norfolk, and on the first and third Sundays of each month at 10 a.m. on WVIR Charlottesville and at 10:30 a.m. on WHSV Harrisonburg; and on the first and third Saturdays at 8 a.m. on WRLH Richmond and at 5:30 a.m. on WSLS Roanoke.
Use member benefits to save on a variety of goods and services
KEY Apparel saves members up to 20% off, plus free shipping
Since 1908, KEY Apparel has crafted quality workwear at an affordable price. KEY Apparel provides comfortable office wear and rugged workwear, all shipped from its headquarters in Fort Scott, Kansas. Virginia Farm Bureau has partnered with KEY to provide members with apparel they can rely on.
Virginia Farm Bureau members will receive a 10%-20% discount on all merchandise, plus free shipping on orders over $75. Members can customize garments with state or county Farm Bureau logos, or add personal graphics like sports team and organizational logos.
To use this Virginia Farm Bureau benefit, visit vafb.com/ benefits, log in as a Virginia Farm Bureau member, and go to the KEY Apparel tab and follow the link to Virginia’s exclusive site.
Save on recreational Yamaha vehicles
Yamaha Motor Corporation, U.S.A., designs, engineers and tests its all-terrain and side-by-side vehicles in the real world. Their products are assembled in America at a stateof-the-art facility in Newnan, Georgia.
And now Farm Bureau members in Virginia are eligible to receive $250 Factory Direct Cash on the purchase of select new Yamaha 4WD ATV and SXS vehicles, excluding youth models under 350cc.
To claim your rebate:
• Members have up to 30 days after purchase to apply for the $250 rebate*, and there is no waiting period for new members to use the Yamaha discount.
• Go to vafb.com/benefits, and search for Yamaha. Click on the link, select your state, and enter your Farm Bureau membership number and other required information. Click submit, and Yamaha will send a $250 rebate check within 6-8 weeks of submitting the request.
Start spring yard prep with discounted products from Grainger
Members are eligible for special Virginia Farm Bureau prices on selected product categories and supplies from Grainger, plus free standard ground shipping on all standard Grainger products*.
Farm Bureau members receive special pricing on the following categories: cleaning; electrical; hand tools; manufacturing; motors; outdoor equipment; plumbing; power tools; AND safety items.
Get started with your price savings using one of three easy methods.
1. Present the Virginia Farm Bureau organization account number at time of purchase. The number is available from your county Farm Bureau or visit vafb.com/benefits;
2. Go to grainger.com/farmbureau to establish a new Grainger.com® account using that account number; or
3. Call Grainger customer service at 800-472-4643 to update your existing Grainger account with the Farm Bureau organization account number (You will need to be registered and logged in as a member).
If you have questions or need assistance, contact your county Farm Bureau.
* Discount subject to availability and cannot be used with other discounts or offers. FREE standard shipping on all orders shipped via ground transportation. Other freight charges will be incurred for services such as expedited delivery, special handling by the carrier, sourcing orders and shipments outside the continental United States.
Save on preventive health screenings
You never know when a cardiovascular issue will arise, so why not get screened to assess your risk for stroke, heart attack and related issues?
Virginia Farm Bureau members are eligible for four noninvasive vascular health screenings, to assess risk for stroke, heart attack or bone fractures. For just $135, members can be screened for carotid artery, abdominal aortic aneurysm, atrial fibrillation and peripheral arterial disease. They also receive a free osteoporosis scan.
Visit vafb.com/benefits, go to the Life Line Screening tab and log in as a Virginia Farm Bureau member to sign up.
Paperless option offers instant access to policies
Virginia Farm Bureau Mutual Insurance Co.
customers can enroll their policies in the company’s paperless option for quick, easy access to insurance documents and policy information.
Paperless enrollees have around-the-clock access to policy documents and statements. Additionally, they can pay their bills online, review important documents and receive email alerts when new documents become available.
Paperless services are available on most VFBMIC products across all lines of business.
Policyholders can enroll in the paperless option by logging in to their account on vafb.com. Customers who don’t have an online account may register at vafb.com/register.
Once logged in, eligible policies for paperless will be listed, and customers can choose which policies to enroll. Customers also can enroll their policies by calling their county Farm Bureau office.
REAL VIRGINIA
Agriculture touches your life every day! Meet the Virginia farmers who raise products for your table and your community. Learn how to prepare delicious Virginia foods and cultivate a lush landscape and edible garden.
Real Virginia airs nationwide at 5 p.m. on the first and third Saturdays of each month in the Voices of Agriculture program on RFD-TV on Dish Network and DirecTV, and on selected cable outlets around the state. Watch anytime at vafb.com
Celebrate National Ag Day, Agriculture Literacy Week this March
they learn about their families’ farms and the various farming equipment, innovations and techniques involved in growing the food we enjoy.
the sources of their food.
Copies of Outdoor Farm, Indoor Farm are available for purchase at $14 each from Virginia AITC. A book order form is located on the Virginia AITC website, virginia.agclassroom.org.
In addition to the book, orders will include free supplementary resources to expand learning at school and at home. Books will be accompanied by a volunteer guide, as well as other teaching resources to be presented to the classroom educator.
National Ag Day 2025 will be celebrated on March 18 during National Ag Week, March 17-23. The annual observances are organized by the Agriculture Council of America, a nonprofit organization dedicated to raising awareness of agriculture’s role in modern society.
Additionally, Virginia Agriculture in the Classroom will hold its annual Agriculture Literacy Week March 17-21. AITC has selected Outdoor Farm, Indoor Farm by Lindsay H. Metcalf as its 2025 Book of the Year.
With bright illustrations by Xin Li, Outdoor Farm, Indoor Farm explores how produce is grown both inside and outside on farms. Readers can join best friends Emma and Efrem as
Annual golf tournament benefits AITC
Sponsors and teams of four are invited to tee off in the 28th annual Virginia Foundation for Agriculture in the Classroom Charity Golf Tournament in May. The tournament will offer two shotgun starts with awards following each round of play. Food and refreshments will be available throughout the day.
• When: May 5
• Where: The Dominion Club in Glen Allen
• Registration: Registration opens in February. Visit virginia.agclassroom.org/ donors/events for details.
“This year’s selection spotlights the diversity of agriculture and the technology used to produce food for our communities and worldwide,” said Tammy Maxey, Virginia AITC’s executive director. “Agriculture Literacy Week is a wonderful opportunity for volunteers to share stories of farming with children across the commonwealth. Over 70,000 youth participate in this event annually, spurring their interest in agriculture and in growing food and fiber.”
Now in its 15th year, Agriculture Literacy Week is AITC’s largest educational event of the year, with thousands of volunteers reading to children across the state. The program helps teach youth about the importance of agriculture, farming and
Volunteers are encouraged to read Outdoor Farm, Indoor Farm to children in pre-K through third grade. Virginia AITC also will share highlights on its social media platforms throughout the week.
Agriculture Literacy Week participants include county Farm Bureau volunteers; Farm Bureau’s Women’s Leadership and Young Farmers committees; FFA and 4-H members; partners from the Virginia Department of Agriculture and Consumer Services and other state agencies; and members of other agricultural organizations and businesses. Colonial Farm Credit and Farm Credit of the Virginias have been supporters as well.
For details or to order books, visit virginia.agclassroom.org
Cast-iron cookware: A kitchen essential for centuries
ARTICLE AND PHOTOS BY NICOLE ZEMA
Acast-iron pan passed down through generations is an everyday heirloom that retains its quality and character when properly maintained.
Cast-iron cooking evolved with civilization, with origins in China’s Han Dynasty circa 220 A.D.
In England, a sand-casting method patented in 1707 reduced the production costs of iron pots and kettles. Colonial American kitchens featured Dutch ovens—heavy cast-iron pots with little feet for settling into hot coals, and rimmed lids to pile coals on top.
“From a cooking standpoint, cast iron is heavy with a high thermal mass,” said Sean O’Keefe, professor of food science and technology at Virginia Tech. “They also have a higher heat emissivity, meaning more heat comes off the pan compared to other cookware types.”
Cast-iron cookware takes time to heat evenly.
“But they remain hot longer and can go directly from stovetop to oven,” O’Keefe continued. “Cast iron cooks differently compared to stainless pans, which adds to the lore!”
Names cast in history
The late 19th century brought stoves into households, requiring cookware with legless bottoms, like the flat castiron skillet. Most American homes had at least one cast-iron cooking pan through the mid-1900s.
The most recognizable U.S. manufacturers of cast-iron cookware began production in the 1800s. Famous names include Atlanta Stove Works, Blacklock Foundry, Griswold
Manufacturing, Richmond Stove Company, The Vollrath Company, Wagner Ware and Wapak.
Teflon-coated nonstick cookware was introduced in the 1960s, leading to the closure of nearly all U.S. castiron cookware manufacturers. Much of today’s cast-iron cookware is produced by Lodge Manufacturing, continually operating in Tennessee since 1896.
Maker’s mark
Collectors can learn the origin of a piece by flipping it over to see the manufacturer’s insignia, said Shenandoah County farmer Justin Pence, whose late father Doug Pence collected scores of vintage cast-iron cookware pieces.
“Foundries historically cast unique trademarks or details into each piece,” he said. But several major foundries also produced unmarked goods for general retail.
A wall in JoAnn Pence's Shenandoah farm butcher shop is used to display cast-iron pans she and her late husband, Doug, collected over many years. Stove Hollow-Ware is one of several coveted brands of cast-iron cookware.
Cast iron originally was made to fit wood stoves. The stamped numbers etched on vintage cookware indicated compatibility between the pan and stove type. Pans and stoves were often manufactured by the same company, and every company had a unique numbering system.
Modern skillets are marked with exact diameter.
As manufacturers turned to other materials like aluminum and stainless steel, vintage cast-iron cookware is sought by collectors nationwide.
Doug and wife JoAnn traveled to flea markets with friends who collected cast-iron cookware, which sparked their own enthusiasm for the hobby. JoAnn still envisions Doug poring over the 1988 edition of Griswold Cast Collectibles: History & Values.
“If any pieces became locally available, he would be right there,” JoAnn recalled. “It got to be a huge collection and big hobby.”
‘Huge collection, big hobby’
Cast-iron cookware made before 1957 is considered vintage. Collectors pay top dollar for rare pieces found at antique stores, flea markets, auctions and online forums.
Cookware marked as Wagner or Griswold can fetch up to $1,500 each. A mint condition Griswold 1890s-era "spider skillet” is valued around $8,000.
Doug Pence’s collection of almost 100 vintage Griswold pieces are artfully displayed on a wall at the Pence farm butcher shop— pans, skillets, stove dampers, muffin trays, kettles and more.
In the Pence kitchen, cast iron has a functional role.
“Our grandson, Hayden, likes a recipe called Dutch Babies,” JoAnn said, describing the German-inspired baked pancakepopover with a custard-like center. “When he’s around, we’ve got to have them on the table!” recalled.
Wagner Ware is one of the cast-iron brands that can fetch up to $1,500 per piece for collectors willing to sell.
Stamps on the bottom of cast-iron cookware identify the origin of a piece. Numbers stamped on them indicated compatibility between pan and stove type, as they were often manufactured by the same company.
CAST-IRON CARE
Well seasoned cast iron maintains a nonstick cooking surface and is better protected from rust. To extend the life of cookware, Virgina Tech Department of Food Science and Technology researchers suggest:
SEASON by adding a small amount of oil or fat to the pan and allowing it to polymerize, creating a thin protective layer. To season a new pan, rub a thin, even layer of fat or oil on the pan’s surface inside and out, and then place it upside down into the oven for one hour at 450°. Repeat this process about three times to create an impermeable layer of oxidized oil. Soybean or flaxseed oils work best.
RINSE your pan with warm water and soap, if needed, thoroughly dry it, and then rub it down with oil to maintain the seasoning layer. “Never use soap to clean cast iron” is a common myth, O’Keefe said, stemming from a time when soap contained lye and could easily damage the seasoning. While modern soap won’t strip cast iron’s seasoning, avoid the dishwasher or long soaks.
PREHEAT cast-iron cookware before adding food. Iron heats more unevenly than other pan types, so make sure the entire surface is hot.
ACIDIC foods like tomato sauce should have limited cooking time in cast iron, as the acid can damage the seasoning layer and leach iron. Enamel-coated cast iron is better for slow simmering acidic foods.
Product outlives industry in Richmond
Established just before the Civil War, Richmond Stove Company’s factory buildings operated in what is now Shockoe Bottom, originally manufacturing ornamental iron. As mined iron supplies dropped, their product line pivoted to stoves, ranges and heaters.
An 1897 Richmond Stove Company advertisement depicted an inventory of cast-iron stove hollowware including ham boilers, double-lipped spider skillets, round griddles and long pans.
Many of that era’s cast-iron cookware makers were acquired by other corporations, including Richmond Stove Co., ultimately absorbed into Southern Industries Inc. in 1962.
—Information compiled from The Shockoe Examiner.
Dutch Baby
INGREDIENTS
3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon butter flavoring (optional)
pinch of nutmeg
2-4 tablespoons butter
mixed berries, powdered sugar, cinnamon sugar or syrup
DIRECTIONS
Heat oven to 425˚.
In a blender, combine eggs, flour, milk, sugar and flavorings. Blend until smooth.
Place butter in a cast-iron skillet, and place in the oven for a few minutes to melt the butter. Swirl the butter in the pan to coat it, then pour batter into the pan.
Bake for 20 minutes, then turn the oven down to 300°, and bake an additional 5 minutes.
Fill with berries, and dust with powdered or cinnamon sugar or syrup.
—Recipe adapted from the Virginia Egg Council.
The Richmond Stove Works in the city's Shockoe Bottom pivoted its ornamental iron manufacturing to making cast-iron cookware.
JoAnn Pence of Shenandoah County said her grandson, Hayden, loves a Dutch baby recipe she prepares in one of her collectible cast-iron pans.
Nectar of the gods
ARTICLE AND PHOTOS BY ALICE KEMP
t’s one of humanity’s oldest libations. Transcending centuries and continents, mead’s origins trace back to China in 7,000 B.C., with some suggesting it dates even farther, to 20,000 B.C., when tribes in Africa discovered it accidentally.
Mead has been prominent in classic literature and in folklore of the Vikings, Celts, Mayans and Egyptians. Norse mythology said mead granted wisdom, while ancient Greeks believed the fermented honey was dew from the heavens that possessed magical elements.
Though mead’s popularity waned once beer and wine were crafted, many are keeping its legends alive. The American Mead Makers Association reports there are around 450 commercial meaderies in the U.S., with more opening as the drink experiences a revival.
‘History in a bottle’
Perched on a hillside with Blue Ridge Mountain vistas, Hill Top Winery & Meadery brings ancient traditions back to life. What began as a U-pick berry farm in 1993 has grown into a popular spot for authentic mead.
“My dad made the first batch, and I saw all the possibilities,” reflected Kimberly Allen-Pugh, who owns the Nelson County business with her husband, Gregory. “Making mead
combines my love of history and the ability to be creative.”
Mead is “history in a bottle,” she added. “I like to research what people were drinking in different ancient cultures. I say that we make the drink of your ancestors.”
In Hill Top’s tasting room, decorated with swords, shields and medievalthemed art, visitors can taste over 20 different styles of mead—ranging from dry to sweet and everything in between. Signature offerings include Voyage, a traditional Viking-style
Thistlerock Meadery outside Charlottesville sources half of its honey from its own bees, which are busily creating the ingredient for the specialty beverages.
Kimberly Allen-Pugh, co-owner of Nelson County's Hill Top Winery & Meadery, displays their 20 different styles of mead, ranging from dry to sweet.
mead, and Gladius, a pyment made by fermenting honey and grape juice.
“Honey has to be diluted in order to ferment,” Allen-Pugh explained. “For traditional meads, honey is diluted with water, but some meads are diluted with other ingredients. Cyser, for instance, is mead made by diluting honey with apple juice or cider.”
She also infuses local flavors, foraging pawpaws, wild persimmons and mulberries. Hill Top’s most popular mead, Hunter’s Moon, has notes of pumpkin and pumpkin pie spices.
“All of our meads are very much handcrafted,” Allen-Pugh explained. “Many of our ingredients have to be chopped, peeled or crushed. My
husband literally chops pumpkins up in the fall with a machete!”
Sourcing honey from nearby apiaries and a True-Source Certified® honey supplier, Allen-Pugh and her employees make small batches in 50-gallon drums and ensure ample variety by bottling onsite year-round. Selling online and at the tasting room, Hill Top has had customers from around the world.
Mead with a mission
Nestled in a verdant landscape just outside of Charlottesville, Thistlerock Mead Co.’s 70 beehives and millions of bees power its mission to take mead into the mainstream.
“One of our many goals is to get people excited about mead and send them back out into the world so they can tell others about it,” said John Kluge Jr.
“When we first started, most people did not know what mead was or might say, ‘Oh I had that in Ireland,’” she said. “Now more people are familiar, there are more meaderies in existence, and we have a product that’s sought out.”
To learn more about Hill Top Winery & Meadery, visit hilltopberrywine.com
Kluge founded Thistlerock in 2022 alongside chief mead maker Doug Suchan. Together with their team, they built a sustainable ecosystem around the drink, from flower to bottle.
“At least 51% of all the honey we use is sourced from our hives right here,” explained Allison Wickham, Thistlerock’s director of apiary operations.
Left: Hill Top uses a berry crusher to handcraft mead with local ingredients. Visitors can sample varieties in their tasting room, and proceeds from some meads are donated to charitable organizations and conservation foundations.
Right page: Top photo: Thistlerock’s chief mead maker, Doug Suchan, creates a variety of meads with notes ranging from Central Virginia wildflowers to Ethiopian coffee beans. In addition to crafting mead using sustainable practices, Thistlerock’s founders Suchan (left) and John Kluge (right) source ingredients and other supplies from local farms, emerging markets and vulnerable communities around the world.
Colorful blooms on the property’s Wayflowering Flower Farm supply the bees’ nectar. Honey is harvested during spring and fall and crafted into flagship meads like Piedmont Wildflower, a semi-dry variety with notes of pear and honeycomb. By blending their honey with sustainably sourced varieties from Colombia, Ethiopia and other regions, Thistlerock creates “magical flavors” in mead.
“The different flavors of honey carry through into the mead,” Wickham said. “Just as how chardonnay and merlot grapes make dramatically different wines, similarly, buckwheat honey and acacia honey will make meads with completely different colors and flavors.”
It takes around 3-4 pounds of honey per gallon of mead, Suchan explained. The mead ferments for several weeks in steel tanks and is aged in oak barrels—adding complexity while
appealing to a range of palates.
Always creating new infusions, Suchan uses Ethiopian coffee beans and vanilla for the semisweet Coffeemel mead, and Virginia berries for rich Forest Red.
Currently selling mead online and on-site, Thistlerock is expanding into more farmers markets, while Kluge embarks on wholesale distribution and elevating mead’s presence. He’s collaborating with local meaderies to begin an official state mead association, the Virginia Mead Guild, which received a grant to develop a Virginia Mead Tasting Trail.
“We want people to be able to go into their local shop or favorite restaurant and order mead,” Kluge said.
And with over 25 commercial meaderies in the state, “I think Virginia is well positioned to do that.”
To learn more about Thistlerock Mead Co., visit thistlerockmead.com.
Some say the term honeymoon was derived from a medieval ritual of drinking mead during the first month of marriage. Newlyweds were gifted a month’s supply— measured by one moon cycle—of the fermented honey beverage to bring them good luck and fertility.
Mead in honeymoon folklore
Pre m miu sPile
Backyard composting heaps ecological rewards on landscapes while reducing waste and erosion
BY NICOLE ZEMA
Let’s talk trash.
Cultivating the decay of kitchen scraps, yard cuttings, dead leaves and crumpled napkins destined for landfills infuses landscapes with new life. A well-managed compost pile promotes decomposition of those organic materials that eventually crumble into a nutrient-packed humus.
Lawns, vegetable gardens and flower beds thrive with compost as an organic amendment. That “black
gold” also improves soil structure, reduces erosion and runoff, and feeds beneficial insects and microorganisms.
An estimated 35% of compostworthy solid waste material in landfills comes from food and yards, which generates greenhouse gases.
“That has a negative impact on the environment,” said Virginia Cooperative Extension Master Gardener Norman Robinson. “And any potential benefit that could be gained from these materials is lost.”
Compost considerations
Composting is not a “one-size-fits-all” process, said Sierra Seekford, a Virgnia Cooperative Extension agent.
“You can determine the type of system that works best for your needs and available space,” she continued. “Even the apartment or condo dweller can compost using just a little space on a patio or balcony!”
Composting tumblers are available commercially, while homemade bins can be constructed with planks, concrete blocks, pallets, hardware cloth or chicken wire.
LOCATION: Situate the compost pile on a well-drained site that would benefit from nutrient runoff.
STYLE: A “hot” pile is created with materials biochemically balanced to facilitate speedy decomposition with routine aerating. Known as batch composting, additional materials are used to start new piles. “Cold,” or passive, composting is slower, with new material added to the original pile, resulting in a mix of finished compost and raw materials.
CONSTRUCTION: When building a bin, keep one side open for access, with spaces between blocks or planks for aeration.
SIZE: Piles smaller than 27 cubic feet lose heat. Piles larger than 125 cubic feet may be cumbersome.
TIME: Depending on weather, compost may be ready in two months if materials are shredded, kept moist and turned every week or so.
Yard cuttings and dead leaves can be mixed with kitchen scraps and composted into an organic soil amendment. Once decomposed, the materials turn into an organic substance known as "black gold."
Laying waste 101
Chop or shred all plant materials for faster composting. Carbon material should exceed nitrogen volume 3-to-1, Robinson said.
1. For good aeration and drainage, put down a 3-inch layer of coarse plant material.
2. Add about 9 inches of dry or dead plant material as a carbon source.
3. Provide nitrogen with 3-plus inches of green material.
4. Mix the materials thoroughly, and add layers.
5. To retain water, shape the pile with a concave center.
6. Turn it every seven to 10 days, exposing materials on the inside and vice versa.
Moist and earthy
Healthy, decaying compost heats up within days.
“This is good!” Seekford said. “When the pile begins to cool, use a garden fork or aerating tool to mix the materials and provide air throughout the pile.”
The pile’s center should reach 140° for up to five days to kill most weed seeds, insect eggs and diseases. A longprobe thermometer can gauge internal temperature.
The pile should be moist like a wrung-out sponge.
“And finished compost should look crumbly, rich and dark brown with an earthy smell,” Robinson added.
A rancid stench or odor of ammonia indicates the pile is too tightly packed for oxygen circulation, is nitrogenoverloaded or too wet.
Safety note
Wear gloves, moisten compost just before use, and ensure it’s cooled. Avoid inhaling directly over compost or dry leaf piles.
Virginia Cooperative Extension offers in-depth resources for backyard composters. Scan this QR code and learn more about residential composting
Compost this, not that!
Extension compost experts suggest:
DO COMPOST
• Grass clippings (without herbicide)
• Fallen and dead leaves; shredded twigs
• Weeds free of seedheads and chemical residues
• Vegetable and fruit peelings
• Coffee grounds, filters and tea leaves
• Crushed eggshells
• Sawdust (from untreated wood)
• Manure (herbivores only)
• Hay or straw
• Uncoated paper products: Bags, cardboard, towels and napkins
• Foodservice ware specifically labeled “for home composting”
DO NOT COMPOST
These materials attract animals or won’t fully decompose in residential setups:
• Meat, fish and bones
• Cheese and dairy products
• Fats, oils and grease
• Cooked food (small amounts are fine)
• Herbicide-treated yard debris
• Aggressive weeds/weeds with seeds
• Diseased and pest-infested plants
• Treated or painted wood products
• Pet waste and cat litter
• Dryer lint
• Glossy paper, unknown inks (may be OK for lawns or flowers)
• Produce stickers
Oyster Oasis
Virginia oysters garner $32 million for the commonwealth
CHRISTINA AMANO DOLAN
BY CHRISTINA AMANO DOLAN
The Wild Occupation motors along the Rappahannock River on a quiet December morning. With the sun barely peaking over the horizon, fellow day boats flash red and green lights from all directions—all bound for a nearby public oyster rock.
Joining the boat’s captain, Aaron West, is J.C. Hudgins, commercial fisherman and president of the Virginia Waterman’s Association.
They spend hours dredging oysters from below, meticulously picking off still-growing oysters from adult shells to return to the water. Around noon, they truck 16 bushels of plump oysters to Gwynn’s Island for shucking— the oysters will reach patrons’ plates as early as the same day.
West and Hudgins are among approximately 4,600 Virginians who work on the water year-round, helping the state flourish as the nation’s third largest producer of marine products, according to the Virginia Marine Products Board.
Worth over $32 million, oysters held the second highest value of all Virginia seafood in 2022, according to the Virginia Institute of Marine Science. Oysters are ranked behind menhaden, a species of fish harvested for use as bait and fertilizers, animal feed and dietary supplements.
A longtime oysterman, Hudgins carries memories of the days before hydraulics, barren oyster beds and a dying industry’s glorious resurgence. Virginia’s oyster renaissance
Once providing the indigenous peoples and pilgrims with limitless oysters, the Chesapeake Bay’s oyster beds fell into ruin by the 1980s—when Hudgins stepped into the business.
“There was almost nothing left,” he recalled.
Pollution, overharvesting and disease from a non-native microorganism wreaked havoc on the ecosystem.
In the early 2000s, Virginia watermen, scientists, environmental
location of
Once the mollusks are sorted, adult oysters are stored in bushel baskets that are then transported to Gwynn’s Island for shucking.
agencies and federal officials kicked off efforts to clean up the bay and reintroduce healthy oysters.
With over 40 million oysters sold each year since 2016, Virginia ranks No. 1 on the East Coast for oyster landings today, according to the Virginia Marine Resources Commission.
“We’ve certainly come back strong,” marveled Mike Hutt, executive director of the Virginia Marine Products Board. “I attribute a lot of that to the grass beds, a healthier water system and the aquaculture industry.”
Oyster aquaculture—the practice of raising oysters in tidal areas— developed in response to a steep decline in wild populations, improving the water quality, marine life and grass beds of the Chesapeake Bay and its tributaries over the years.
Hutt says you don’t have to like oysters to appreciate their environmental impact.
“If you do anything recreational on the bay and in the rivers or tributaries, you have to stop and think about why
CHRISTINA AMANO DOLAN
The Wild Occupation boat owner Aaron West, right, and commercial fisherman J.C. Hudgins sort through oysters that were dredged from the Rappahannock River. Inside the boat, a computer helps them monitor the
oysters.
the water is clean—our filter feeders play a big part in that,” he noted.
An average-sized adult oyster can filter up to 50 gallons of water a day. Oysters also help protect shorelines, stabilize sediment and provide habitat for other organisms.
Virginia’s oyster business is booming
With the development of hatchery technology and improved oyster genetics, Virginia’s private fisheries and aquaculture operations have experienced rapid growth in the last decade— expanding from 60 active oyster farms in 2013 to 134 in 2018, according to the U.S. Department of Agriculture.
Farmed oysters are grown with the traditional method of bottom culture, which uses the natural sea floor as the base, or off-bottom culture, in which oysters are grown in controlled environments that float in open water.
The state-managed wild public fishery
comprises up to 650 watermen, many of whom inherited licenses and industry knowledge from past generations. They harvest oysters seasonally with traditional hand tongs, along with modernized patent tongs and dredges.
Virginia also is home to a robust network of oyster gardeners, including Master Oyster Gardener Dennis Matt of King Corrotoman Oysters LLC.
Driven by a lifelong love of oysters and the environment, he enrolled in Tidewater Oyster Garden Association classes after purchasing his waterfront home along the Corrotoman River. He first grew oysters in bags and floats for family and friends, but now supplies oysters year-round to loyal customers and Richmond seafood markets.
Cherishing lifelong memories of his family’s Thanksgiving oyster feasts, Matt creates new traditions—like monthly oyster harvests with his relatives.
“It’s not a business that makes much money, but it’s a
labor of love,” he reflected.
An oyster to please ‘anybody’s palate’
Virginia’s prized Eastern Oyster, Crassostrea virginica, is a delicacy that can be enjoyed throughout the year—thanks to modern improvements in shipping and refrigeration, along with a year-round supply from private and aquaculture fisheries.
“And we’ve got an oyster that’ll suit anybody’s palate,” Hutt noted.
Virginia boasts eight oyster regions with eight distinctive flavors ranging in salinity, creaminess and sweetness. They taste like the waters they came from—whether they were fished out of the Rappahannock, the Chesapeake Bay or the Atlantic Ocean.
“If you don’t like the robust salt from the seaside oyster, you can graduate to a buttery, sweet, creamy, mild, vegetative taste or something in between,” Hutt added.
Oysters harvested from Master Oyster Gardener Dennis Matt’s small oyster beds on the Corrotoman River sit on his dock before they are given to friends or sold to Richmond seafood markets.
COURTESY OF DENNIS MATT
Virginia boasts eight oyster regions with distinctive flavors ranging in salinity, creaminess and sweetness. They taste like the waters they came from—whether they were fished out of the Rappahannock, the Chesapeake Bay or the Atlantic Ocean.
For a tasting brochure about Virginia’s eight oyster regions, visit virginiaoysters.org.
Explore the Virginia Oyster Trail for a unique oyster tasting experience. Several oyster companies also offer tours of the oyster regions, including The Hatchery on Gwynn’s Island. Visit virginia.org for more information.
For a hands-on tour aboard a working waterman’s boat, visit vawatermentours.com.
PHOTOS COURTESY OF DENNIS MATT
Clockwise from top: Dennis Matt’s 1/4”-sized spat are sourced from a local hatchery and grown in bags on floats. Harvested oysters are shucked just before serving. Unshucked oysters are bagged up before they are sold.
Virginia boasts eight oyster regions with distinctive flavors ranging in salinity, creaminess and sweetness. They taste like the waters they came from—whether they were fished out of the Rappahannock, the Chesapeake Bay or the Atlantic Ocean.
For a tasting brochure about Virginia’s eight oyster regions, visit virginiaoysters.org.
Explore the Virginia Oyster Trail for a unique oyster tasting experience. Several oyster companies also offer tours of the oyster regions, including The Hatchery on Gwynn’s Island. Visit virginia.org for more information.
For a hands-on tour aboard a working waterman’s boat, visit vawatermentours.com.
PHOTOS COURTESY OF DENNIS MATT
Clockwise from top: Dennis Matt’s 1/4”-sized spat are sourced from a local hatchery and grown in bags on floats. Harvested oysters are shucked just before serving.
Nostalgic scenes of rural life memorialized in post office murals
BY ELIJAH GRILES & NICOLE ZEMA
Chauffeur the kids. Pick up milk. Reply to emails. Swing by a post office.
In the hustle and bustle of modern life, take a moment to admire the historic artworks decorating 27 Virginia post offices and other federal buildings. These scenes remind us of a slower pace, and the agricultural toil and traditions that have long sustained this nation’s growth.
Commissioned by the U.S. Department of the Treasury’s Section of Fine Arts from 1934 to 1943, many of those New Deal-era artworks feature nostalgic displays of Virginia’s farm heritage.
“In the Great Depression, about one quarter of the population was out of work,” said U.S. Postal Service historian Steve Kochersperger. “President Franklin Delano Roosevelt at the time was looking for ways to get more people to work, but also boost morale and restore confidence in the country.”
The program put artists to work. They competed anonymously for $600 commissions—about $13,000 today.
Public art is a form of community expression accessible to all, and post offices were natural local gathering spots.
“A lot of people came into the post office every day to get their mail,” Kochersperger continued. “If they could see some scenes of local artwork that would be uplifting for them, that could boost morale.”
Displays remind communities of heritage
Artist William Calfee, who later helped start the art department at American University in Washington, D.C., was commissioned to paint murals in several post offices in Delaware, Maryland and West Virginia. His 1937 “Agricultural Scenes in Virginia” in the Petersburg Post Office depicts laborers harvesting tobacco and
peanuts—two prominent regional crops.
“Most of the people who lived in Petersburg at the time that these murals were done had friends or family who worked in the tobacco or the peanut processing industries,” said Sergei Troubetzkoy, a Historic Petersburg Foundation trustee. “They would either have someone in the family who worked for those industries, or they knew people who did. So going in here would be a constant reminder of the heritage of the community.”
While abstract art was popular in the early 20th century, “The Section” wanted a style for the common man. William Calfee’s son, Helme Calfee, says his father’s work usually was abstract, but the Petersburg mural balances the required realism and his father’s later artistic styles.
“He takes some subtle creative liberties with it,” Helme said.
“But I get a sense of movement in the laborers in that piece.”
“Harvest Season in Southern Virginia” oil on canvas by Carson Davenport (1938) in the Chatham Post Office.
Artist William Calfee was commissioned to paint murals in several post offices. His 1937 “Agricultural Scenes in Virginia” in the Petersburg Post Office depicts laborers harvesting tobacco and peanuts—two prominent regional crops.
ELIJAH GRILES
post office murals
Rural occupations commemorated
Calfee also painted a lively fresco at the Phoebus Post Office in 1941 titled “Chesapeake Fishermen,” showing watermen lifting loaded nets. The distinct farming activities of the Shenandoah Valley are depicted in Strasburg Post Office’s bucolic apple orchard mural by Sarah Blakeslee. Chatham Post Office’s 1938 mural “Harvest Season in Southern Virginia” by Carson Davenport shows rural figures plowing and picking abundant cropland.
The public wanted realistic scenes, Kochersperger said.
“Scenes the average citizen could relate to,” he concluded. “And of local significance.”
Note: Frequently mistaken for Works Progress Administration art, post office murals were executed by artists working for “The Section,” while the WPA funded construction of post office buildings.
“Riding to Hounds” by Edwin S. Lewis (1937) in the Petersburg Post Office.
Three of seven panels from the series by artist Auriel Bessemer (1940) ”Agricultural and Industrial Scenes - Sketches of Virginia”. Clockwise from top left, “Apple Harvest,” “Early Indian Life on Analostan Island” and “Tobacco Picking in the Late Colonial Era” at the Arlington Post Office.
“Receiving the Mail on the Farm” (1942) oil on canvas by
John E. Costigan in the Stuart Post Office
See more post office public art
Visit wpamurals.org/virginia.htm to see a list of New Deal artwork at Virginia post offices and other public buildings. Or visit wpamurals.org to expand the search. Enthusiasts also share images of artworks at U.S. Post Offices nationwide on the New Deal Post Office Murals Facebook group.
To see the Real Virginia video feature on post office farm murals scan the QR code below.
BY ALICE KEMP
TCentury Forests Celebrating Virginia’s forestry heritage
ucked among Virginia’s 16 million acres of forestland are rich stories of stewardship, family and dedication to the land.
Virginia’s timberlands serve critical roles in the state’s economy and ecology. And 59 of these forests stand out among the rest as designated Century Forests.
“The Virginia Century Forest Program was established in 2016 to honor individuals and families in the commonwealth whose working forests have been in the same family for 100 years or more,” explained Jennifer Leach, Virginia Department of Forestry’s working lands preservation, marketing, and communications programs coordinator.
“It’s important to recognize these families who have made long-term
commitments to enhancing the environment and protecting the quality of life for their fellow Virginians through forestry,” she added.
Henry County forest dates to nation’s independence
It’s not often you come across a family that’s been on the same land since the days of the American Revolution.
“The land grant was for two parcels— one for 535 acres and then another for 300 acres,” said Michael Hodges, who owns Hemlock Haven Farm with is brother, Jim. “They were signed in 1781 by Thomas Jefferson, who was governor then.”
Michael and his wife, Rita, live on the remaining 213 acres nestled in the foothills of the Blue Ridge Mountains, with 100 of
those acres comprising a Century Forest. The Hodges family continues to trace their roots to the land, uncovering records as far back as 1773.
“It’s been a managed farm and timber for all that time,” Michael said.
The forest’s mix of pine and hardwoods like oak, walnut and hickory have been integral to the family’s livelihood and traditions for seven generations. Its timber built the family’s first homes, barns and fences, and fueled hearths through cold winters.
Today, the Hodges family maintains a stewardship plan with their local forester to conserve and enhance the woodlands.
“We’ve fenced cattle from streams, planted riparian buffers and done wildlife snags”— areas with standing dead trees for wildlife nesting and
With land grants signed by Thomas Jefferson, Hemlock Haven Farm has been in the Hodges family for nearly 250 years and is designated a Century Farm, a Bicentennial Farm and a Century Forest.
ALICE KEMP
shelter, Michael explained.
Every 30 to 50 years, timber is sustainably harvested, sold and replanted. And though it’s part of the family business, the forest also serves as a place for family recreation and respite.
“We walk the trails and hike the woods,” Rita said. “We like to take the dogs through the woods … just to get out, see it and enjoy it.”
While the original acreage has been fragmented over time—parceled out among descendants and weathering development pressures, the Hodges are proud to continue the family’s nearly 250-year forestry heritage.
“Our kids grew up here, and it’s a responsibility to keep it in the family and keep it going,” Michael said. “My brother and I each have two kids—I like to say the 8th generation is in waiting.”
Wedding gift began a century-long legacy
Sifting through their “family bible” of records, deeds and plats, John and Patricia Haile recount the meticulously chronicled history of their family’s land in Essex County.
“It was given as a wedding present in 1844,” Patricia said. “John’s great, great grandfather was getting married and his father, Captain Robert Gaines Haile, bought the farm for him.”
That gift marked the beginning
of a 180-year farming and forestry legacy at Elton Farm, a sprawling 304acre property with over 100 acres of hardwoods and pines.
“There was a sawmill on the property until 1950,” John recalled. “My father cut black walnut trees, milled them into railroad ties and sold them to the railroad.”
Though the sawmill is gone, the Hailes continue to manage the forest, working with foresters to maintain their trees through regular thinning and preventing invasive species from encroaching. The timberland serves as a sanctuary for livestock—shading them on hot days and providing shelter during calving season.
“It’s a renewable resource and does a lot for our environment,” Patricia noted.
The Haile’s Century Forest also is a testament to times of resilience.
“Fifty acres of the property had an improved stand of pines that was first planted by the Civilian Conservation Corps,” John said. “While trying to recover from the Great Depression, Franklin Roosevelt hired unemployed young men to do conservation work, and planting trees was one of the jobs they did.”
Nicknamed “Roosevelt’s Tree Army,” the New Deal-era program is credited for helping millions weather hard economic times while planting around 3 billion trees across the U.S.
“They were harvested in 1984, and then new pines were replanted,”
Century Forest Facts & Stats
• Virginia has the nation’s first Century Forest Program
• Forestland owners must have a minimum of 20 contiguous acres of managed forest.
• The state has 59 Century Forests, ranging from 100 to 286 years old.
• The forested land on Century Forests ranges from 25 acres to 2,593 acres, with an average of 237 acres.
• Learn more about the VDOF Century Forest Program at bit.ly/3UREGyO
Generation NEXT: Transitioning forestland to the next generation
• The Virginia Department of Forestry and Virginia Cooperative Extension have created Generation NEXT: An outreach program to help family forestland owners make informed and intentional decisions regarding passing on their land and forests to the next generation. Learn more and find succession planning tools, resources and workshops at bit.ly/3UJZhVU.
John said. Those trees are now approaching 40 years old, and will be logged once he secures a decent sale in the fluctuating timber market.
Like the Hodges family, the Haile’s Century Forest is more than a source of income—it represents a legacy of memories and history. And as the Hailes, their children and grandchildren tend the livestock, they don’t see neighbors or a development. Instead, “the trees are the background view from every pasture,” John said.
Clockwise from left: The original plat of the Haile family land. In addition to being selectively cut for timber, the Century Forest provides shelter for the farm’s cattle. John Haile’s father, pictured in the Century Forest, operated a sawmill until the 1950s. John still finds remnants of the sawmill around the property, like old railroad ties still intact 80 years later.
ALICE KEMP
BY ALICE KEMP
Forestry experts urge Virginians to buy, burn local firewood
If you use a fireplace or woodstove during the cold winter months, forestry experts encourage you to buy and burn local firewood.
With over 16 million acres of forestland in the commonwealth, Virginians have plenty of choices when it comes to sourcing firewood. And while there’s ample firewood for campfires and home heating, foresters and experts recommend buying from your county of residence to help prevent the spread of invasive diseases and pests.
“It’s very difficult to determine if wood is infested, and it can be infested with a variety of invasive pests,” said Bill Osl, a Cumberland County forestland owner, and chair of the Virginia Farm Bureau Federation Forestry Advisory Committee and the Virginia Board of Forestry. “By buying firewood locally, you’re not just limiting the spread of these destructive and non-native organisms, you’re also helping someone in the community and supporting the local economy. It’s a win-win.”
Osl said harmful insects like spotted lanternflies, emerald ash borers, fire ants, spongy moths and Asian longhorn beetles hitchhike on firewood, potentially traveling hundreds of miles. They can start infestations in new places, ultimately destroying crops, infecting more trees and even whole forests. When camping, experts advise buying firewood at the
destination or gather it onsite, if permitted. Leftover firewood should always stay behind. Only packaged, heattreated firewood with a U.S. Department of Agriculture or state agency seal of certification is safe for moving from place to place. Heat-treating firewood eliminates pests that could be transported, but once the package is open, the wood can attract insects and shouldn’t be moved.
Additionally, when stocking up on firewood for the home, officials suggest buying firewood from a reputable dealer in the county where you plan to burn the wood. Virginia firewood typically is sold in cords—stacks of 4 feet by 4 feet by 8 feet.
“Simple choices and a little planning can make a big difference in ensuring Virginians will have forests to enjoy for generations to come,” said Rob Farrell, Virginia state forester.
Store firewood properly, and ensure it stays dry by keeping it in a well-ventilated area away from places that could get wet from rain or groundwater. Stack it no more than two layers deep, and place a pallet or something underneath the wood so it’s off the ground.
Local firewood dealers can be found on firewoodscout.org For more information on firewood guidelines and preventing the spread of invasive diseases and pests, visit dontmovefirewood.org/map/virginia.
Protect your home from costly cold-weather catastrophes
BY CHRISTINA AMANO DOLAN
A bitterly cold night, uninsulated pipes and poor planning could create the perfect storm for homeowners.
When temperatures plummet, the number of insurance claims for burst pipes skyrocket, said Ben Ashby, Virginia Farm Bureau Mutual Insurance Co. personal lines underwriting manager.
“When your pipes freeze, they can expand and burst. And once it thaws out, you’ve got extensive water damage,” he explained.
Burst pipes can cause $5,000 or more in property damage, according to the Insurance Institute for Business and Home Safety.
“But there are ways to avoid getting into that situation,” Ashby noted.
To help keep Old Man Winter from creeping inside, homeowners should ensure all pipes in unheated or minimally heated areas are insulated; caulk and seal any cracks or gaps on the home’s exterior; inspect and replace weather stripping if necessary; and cover any crawl space vents.
It’s also a good idea to monitor daily weather forecasts and plan ahead for frigid nights.
“When it’s 10 degrees overnight, I’ll let a few faucets drip and open up a few cabinets to keep hot air up against the pipes,” Ashby explained.
Consumer Reports recommends keeping the thermostat set to the same temperature both day and night. When leaving town, keep the heat set to no lower than 55 degrees.
Homeowners with hot water tanks in the attic should take extra precautions against pipes bursting during a cold snap.
Crank up the thermostat into the 60s, and have someone periodically check on the house.
“And if there’s enough heat in the home, it should reduce the amount of ice and snow on your roof as well,” Ashby noted.
Roof damage or collapse from the weight of snow, ice or sleet is among the most common types of property damage in the winter.
Perform routine roof maintenance throughout the year, inspecting and repairing any damage to fortify your home against winter-weather disasters and extend the life of your roof. In addition, keep all tree limbs trimmed away from the house, and remove any dead or dying trees.
If a snowstorm hits, use a snow rake to promptly remove accumulated snow and prevent roof damage, Ashby advised.
He said homeowners should schedule routine maintenance on heating systems to confirm they’re operating properly and efficiently. Before cozying up next to a fire, ensure your fireplace has been serviced and the chimney has been cleaned to reduce the risk of fire or smoke damage.
When using a space heater, follow the manufacturer’s instructions, keep the unit away from combustible materials like carpet, and have a fire extinguisher nearby in case of emergency.
Finally, homeowners should take inventory of their homes and know what’s covered.
“It’s always a good idea to reach out to your insurance agent to make sure you have the coverages you need,” Ashby added.
For more winter home preparation tips, visit ibhs.org/winter-ready.
It’s one of the most well-known pastas and a classic comfort dish. From traditional spaghetti carbonara to creative variations with avocado and chili flakes, the humble pasta dates back to Europe over 1,000 years ago. The pasta’s name originated from the word ‘spago,’ meaning cord, string or twine—perfectly reflecting its shape.
The dish became popular in America when Italians began immigrating to the U.S. between 1880 and 1920 and brought the hardy pasta with them. It quickly became a beloved staple, with favorites like spaghetti and meatballs cementing its place in American cuisine.
Twirl spectacularinto spectacularspaghetti
The National Pasta Association reports the average American eats almost 20 pounds of pasta annually, with spaghetti being the preferred noodle. Durum wheat, a hardy, high-protein variety, is primarily used to make the iconic pasta. Some home cooks even reimagine the popular pasta with vegetables—creating spaghetti squash noodles or zucchini ‘zoodles.’ Whether you crave the timeless spaghetti Bolognese or seek new recipes to redefine your spaghetti dinner, rejoice in the delicious, nutritious and budgetfriendly staple that’s ideal for any meal.
American Lamb Cacciatore
INGREDIENTS
3-4 pound boneless leg of lamb
¼ cup flour
2 teaspoons salt, divided
2 teaspoons pepper, divided 1 bell pepper, diced
1 onion, diced
1 carrot, diced
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme, plus 2 sprigs
1 teaspoon dried oregano
2 cups mushrooms, sliced
¼ cup white cooking wine
15-ounce can diced tomatoes
AMERICAN LAMB BOARD, OH SO
DELICIOSO
Savory lamb combined with fragrant herbs and a thick tomato sauce provides a new twist on traditional spaghetti sauce.
28-ounce can crushed tomatoes
½ teaspoon dried rosemary
¼ teaspoon crushed red pepper
1 bay leaf
¼ cup kalamata olives, optional cooked spaghetti noodles
DIRECTIONS
Heat oven to 350º.
Prepare the lamb by slicing it into ½ lb. steaks, cutting against the grain. Season with salt and pepper, and lightly dredge in flour.
In a 5-7-quart Dutch oven, heat the oil over medium heat. Add the lamb, and cook 3-5 minutes on each side, just until browned. Remove from the Dutch oven, and transfer to a plate.
Add the peppers, onion and carrots to the Dutch oven, and cook for 2 minutes. Add the garlic, thyme, oregano and mushrooms, and cook for 1 minute. Then, add the white wine, and simmer for 3 minutes.
Add canned tomatoes, rosemary, remaining salt and pepper, crushed red pepper, bay leaf and thyme sprigs, and bring to a simmer.
Place the lamb back into the sauce, and transfer it to oven. Bake for 45 minutes. Serve with pasta and garnish with parmesan cheese.
Note: The USDA recommends that lamb reach an internal temperature of at least 145º with a 3-minute rest.
—Recipe adapted from the American Lamb Board, Oh So Delicioso
Clam and Tomato Spaghetti Aglio e Olio
INGREDIENTS
8 ounces spaghetti
1 tablespoon olive oil
6 cloves garlic, thinly sliced
10-ounce can baby clams, broth reserved
⅓ cup dry white wine
1 tablespoon capers, minced ¼ cup grated pecorino cheese
¼ cup finely chopped fresh parsley
1 cup diced fresh tomatoes
DIRECTIONS
Cook pasta according to package directions, drain, reserving ⅓ cup pasta water. Set aside.
While the spaghetti is cooking, heat oil in large skillet over medium heat. Cook the garlic for 2-3 minutes or until slightly softened. Stir in the clams, ⅓ cup clam broth, tomatoes, white wine and capers, and bring to a simmer. Cook 3-5 minutes or until clams are heated through.
Add pasta and reserved pasta water to skillet, and cook for 1-2 minutes or until pasta is well coated.
—Recipe adapted from National Pasta Association
Spaghetti Squash with Meat Sauce
INGREDIENTS
1 pound ground beef
1 medium yellow onion, chopped
1 tablespoon minced garlic
15-ounce can tomato sauce
14.5-ounce can Italian-style diced omatoes, undrained
16-ounce can tomato paste
¼-½ teaspoon crushed red pepper
1 medium spaghetti squash (about 3-3½ pounds), cut in half lengthwise, seeds removed thinly sliced fresh basil, optional grated Parmesan cheese, optional
DIRECTIONS
Heat a stockpot over medium heat until hot. Add the beef, onion and garlic and cook 8-10 minutes, breaking beef into ¾ lb. crumbles and stirring occasionally.
Stir in the tomato sauce, diced tomatoes, tomato paste and crushed red pepper, and bring to a boil. Reduce the heat, cover and simmer for 20 minutes to develop flavors, stirring occasionally. Remove from heat and stir in basil, if desired.
Meanwhile, place the squash in an 8-by-8-inch microwave-safe baking dish, overlapping the halves slightly. Microwave on high 10-12 minutes or until the squash is tender. Let stand for 5 minutes. Scrape the squash with a fork to separate strands.
Serve the sauce over squash.
Tip: If oven-roasting the spaghetti squash, place the squash halves cut-side down into a 13-by-9- inch ovenproof baking dish. Bake at 350° for 45-55 minutes or until the squash is tender.
Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160º. Color is not a reliable indicator of ground beef doneness.
—Recipe adapted from Beef. It’s What’s for Dinner.
Spaghetti Squash with Meat Sauce
Missed open enrollment? There’s still time to obtain health coverage
BY CHRISTINA AMANO DOLAN
If you want to obtain health insurance for the upcoming year, open enrollment periods typically are the only time to sign up for coverage.
The Affordable Care Act open enrollment period to purchase individual health insurance for 2025 runs through Jan. 15.
But those who missed the deadline still have opportunities to secure some form of health coverage.
Special enrollment periods
If you’ve experienced certain life events, you may qualify for a special enrollment period. These typically 60-day periods allow individuals to sign up for health insurance outside of conventional open enrollment periods.
Examples of qualifying events include getting married or divorced; the birth or adoption of a child; certain changes
in residences; losing employer group coverage; or losing Children’s Health Insurance Program or Medicaid coverage.
Many businesses have open enrollment periods as well, and employers who offer insurance to their employees are required to provide a special enrollment period of at least 30 days.
Short-term health insurance
Individuals who don’t qualify for a special enrollment period may purchase short-term health insurance plans to provide temporary coverage. Though these plans do not meet ACA requirements for minimum coverage and require that your health qualify, they offer basic protection against catastrophic medical expenses.
Short-term plans have limited duration periods, and the sale of short-term plans during the ACA open enrollment
period is prohibited in Virginia.
Other year-round options
There is no open enrollment period for Medicaid or CHIP, and individuals who qualify for coverage may enroll anytime. CHIP offers lowcost health and dental coverage to children in families whose income is too high to qualify for Medicaid.
Whether self-employed or a business owner seeking coverage for employees, group health insurance may be an option. Qualifying businesses can start a group health plan anytime during the year.
Farm Bureau works with many health insurance carriers, including Anthem, Aetna, Cigna, Sentara and UnitedHealthcare.
To learn more about your coverage options, contact your county Farm Bureau office or call 800-229-7779.
Virginia Farm Bureau ranked No. 1 on Forbes list of best U.S. companies for homeowners insurance
Virginia Farm Bureau Mutual Insurance Co. recently was named at the top of a prestigious list, ranked the No. 1 homeowners insurance company in the country.
Forbes partnered with market research firm Statista to rank America’s Best Insurance Companies for 2025. VFBMIC is one of 97 U.S. companies with high marks in at least one of five insurance categories evaluated: homeowners, renters, auto, permanent life or term life.
The rankings were derived by surveying more than 18,000 people across the country who reported having an insurance policy in at least one of the five categories. Companies with the highest scores made the Forbes ranking.
Survey respondents were asked whether they were satisfied with their insurance company and if they would recommend it to others. They also rated their insurance providers; the guidance that agents offered; and their customer service, cost, company transparency, digital services and claims service.
Recent years have been tough for insurance companies as
carriers faced big obstacles—increased claims, higher vehicle repair and replacement costs, higher property material and labor costs, increased weather-related damages, rising reinsurance rates and pressure to keep up with technological advances.
“This recognition by Forbes is a testament to all of our employees who support our products and services,” said Bob Brown, executive vice president of VFBMIC and CEO of its subsidiary Countryway Insurance Co. “I personally feel a sense of pride in our agents, member service specialists, claims staff, policy services and underwriting teams, and our entire organization in what they do for our members. It is this high level of personal attention and superior service that sets us apart from our competition.”
Visit forbes.com/lists/best-insurance-companies for the full list of America’s Best Insurance Companies for 2025.
For quotes and information about Virginia Farm Bureau’s insurance products, visit vafb.com.
