shenandoah living summer 2009
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SHENANDOAHLiving Summer 2009 | Issue 8FREE
Taubman Art Museum | Miniature Houses | Trout Fishing
SummerPorchesPLUS: Sculptor
Malcolm Harlow
2 | Shenandoah Living | Summer 2009
PUBLISHERSBrad Jenkins Toni Mehlingbjenkins@shenandoahmagazine.com
tmehling@shenandoahmagazine.com
ADVERTISING MANAGERLinda Swecker
ADVERTISINGAllison FaroleCesi MyersBob Privott
PHOTOGRAPHYHolly Marcus
CONTRIBUTORSLuanne Austin
Karen Doss BowmanJeremiah KnuppCynthia NorrisJenelle Watson
COPYEDITINGRebecca Rohlf
HOW TO REACH USAdvertising: (540) 830-5400
Editorial: (540) 578-2334
PUBLISHED QUARTERLY BY
Route 11 Publications LLCP.O. Box 313
Lacey Spring, Virginia 22833
Shenandoah Living is published quarterly by Route 11 Publications LLC. 10,000 copies are distributed throughout the Shenandoah Valley of Virginia. For
distribution points, go to our Web site, www.shenandoahmagazine.com.
Direct story queries to our editorial phone number or e-mail. For advertising questions, call
(540) 810-5820 or go to our Web site.Copyright © 2009.
Reproduction without permission is prohibited. Shenandoah Living is a registered trademark of
Route 11 Publications LLC.
shenandoahmagazine.com
SHENANDOAHLiving
DEPARTMENTS
4 Route 11 News from up and down the Valley.
6 DaytripsRoanoke’s new Taubman gallery features art you’d expect to find in big cities.
8 FoodLexington caterer’s shop is one of only green-certified businesses of its kind.
14 Great OutdoorsTrout fishing can be more like hunt-ing than traditional fishing.
16 Arts & EntertainmentSculptor Malcolm Harlow’s work can be seen in the National Cathedral and in Winchester.
18 Home & GardenWith front porches, what’s out is in these days.
ONLINE EXCLUSIVESOur Web site features more of Shenandoah Living, including our calendar of events and blogs about Valley living. Point your Web browser to shenandoahmagazine.com.
20 Little HousesHelen Miller’s hand-made doll-houses show her creativity and ability to take common elements and turn them into something useful.
10 High-Tech AgricultureShenandoah Growers uses technology to bring consumers fresh herbs, even when they’re out of season.
[ Shenandoah Living | Summer 2009 ]
ABOVE: Sprouts at Shenandoah Growers. Photo by Holly Marcus.
ON THE COVER: Piney Hill Bed and Break-fast in Luray. Photo by Holly Marcus.
FEATURES
CONTENTS
Summer 2009 | Shenandoah Living | 3
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4 | Shenandoah Living | Summer 2009
ROUTE 11notes from life up and down the valley
» www.shenandoahmagazine.com
There’s more on life up and down the Valley at our companion Web site. Point your Web browser to www.shenandoahmagazine.com for a slice-of-life blog and our calendar of events.
Just in time for the 200th anniversary of
Abraham Lincoln’s birth, the Lincoln Society of
Virginia has announced its intention to bring a
Lincoln museum to Rockingham County.
The society wants to purchase, for
$452,000, 10 acres of the Lincoln family hom-
stead north of Harrisonburg, according to the
Daily News-Record.
The property includes a brick home and
family cemetery. Society president Phillip Stone
told the newspaper the goal is to build a mu-
seum about Lincoln’s legacy and his family, who
were from Virginia. Stone is well-known for his
appreciation of Lincoln, and he gives talks about
the 16th president each February on Lincoln’s
birthday.
The property is on lists of national and
Virginia historic landmarks. John Lincoln, Abra-
ham’s great-grandfather, established the site.
John’s son (the president’s grandfather) was
married on the site, in 1776, the newspaper
reported. Some of the family later moved to
Kentucky, where the future president was born.
With two years to pay for the homestead, the
society is now raising funds.
Lincoln Museum Planned for Rockingham
You thought your two-day
overdue book was bad? How
about this one?
Washington and Lee
University has put a book
back on the shelves, nearly
145 years after it was stolen
by a Union soldier during the
Civil War.
The 1842 book, the first
volume of W.F.P. Napier’s four-
volume “History of the War in
the Peninsula and in the South
of France From the Year
1807 to the Year 1814,” was
returned to the Lexington
school by a friend of one of
the soldier’s descendants, the
Associated Press reported.
Mistakenly thinking he was
at adjoining Virginia Military
Institute, soldier C.S. Gates
stole the book on June 11,
1864, from the library of what
was then Washington College.
The theft took place when
Army of West Virginia Gen.
David Hunter’s troops raided
the area and looted college
buildings.
Confederate Gen. Robert
E. Lee became president of
Washington College after
the war ended in 1865. The
school was renamed Washing-
ton and Lee University after
Lee died in 1870.
The book is said to be in
good condition except for
loose binding.
Fortunately for the de-
scendant, fines were waived.
Now, That’s an Overdue Book!
Summer 2009 | Shenandoah Living | 5
A Y O G A A N D P I L A T E S S T U D I O
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A Y O G A A N D P I L A T E S S T U D I O
thecenterSuzanne McCahill Perrine, RYT
70 N. Mason St., Suite 10 Harrisonburg, VA 22802 (540) 432-0644W W W . T H E C E N T E R D O W N T O W N . O R G
A Y O G A A N D P I L A T E S S T U D I O
thecenterSuzanne McCahill Perrine, RYT
70 N. Mason St., Suite 10 Harrisonburg, VA 22802 (540) 432-0644W W W . T H E C E N T E R D O W N T O W N . O R G
A Y O G A A N D P I L A T E S S T U D I O
thecenterSuzanne McCahill Perrine, RYT
70 N. Mason St., Suite 10 Harrisonburg, VA 22802 (540) 432-0644W W W . T H E C E N T E R D O W N T O W N . O R G
A Y O G A A N D P I L A T E S S T U D I O
thecenterSuzanne McCahill Perrine, RYT
70 N. Mason St., Suite 10 Harrisonburg, VA 22802 (540) 432-0644W W W . T H E C E N T E R D O W N T O W N . O R G
A Y O G A A N D P I L A T E S S T U D I O
thecenterSuzanne McCahill Perrine, RYT
70 N. Mason St., Suite 10 Harrisonburg, VA 22802 (540) 432-0644W W W . T H E C E N T E R D O W N T O W N . O R G
A Y O G A A N D P I L A T E S S T U D I O
thecenterSuzanne McCahill Perrine, RYT
70 N. Mason St., Suite 10 Harrisonburg, VA 22802 (540) 432-0644W W W . T H E C E N T E R D O W N T O W N . O R G
A Y O G A A N D P I L A T E S S T U D I O
thecenterSuzanne McCahill Perrine, RYT
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Imago
6 | Shenandoah Living | Summer 2009
BY LUANNE AUSTIN
To see a great work of art, there’s no
need to even enter the new Taubman
Museum of Art. The building itself is a
piece of art, gracing Roanoke’s downtown
with its silvery mountain-like peaks. In-
deed, Los Angeles architect Randall Stout
designed the building to resemble the
Blue Ridge Mountains that encircle the
city. Though it has a modern look—with
overlapping layers of steel, patinated zinc
and glass—when seen from a distance, it
appears as part of the landscape, blending
the city with its surroundings.
Ah, but what’s inside is amazing, art
you’d expect to find in cities like Rome,
London and New York, with everything
from a medieval Madonna and Child to
an interactive media lab. The museum
contains American art by Winslow
Homer, Thomas Eakins and Norman
Rockwell; 17th-century Florentine art
by Giovanni Ferretti, Giovanni Battista
Vanni and Onorio Marinari; and contem-
porary art by Robert Motherwell, Piper
Shepherd and Howard Finster. They’re
all here.
Since opening late last year, the
museum has drawn 41,000 visitors, the
majority from western Virginia, but also
from cities across the state and region,
says Kimberly Templeton, director of
external affairs.
The front of the building is a wall of
glass spanning all three floors. Off the
spacious lobby is a gift shop, auditorium,
Norah’s Café and a coat check, but the
eye is drawn to the glass stairway leading
to the second floor galleries. Each step is
thick green translucent glass.
Eight Galleries The museum offers
eight galleries, two house selections from
the museum’s permanent collection of
American and contemporary art. In the
American Art Gallery, visitors laugh at
Norman Rockwell’s “Framed,” a spooky
Amazing Art to the South» Taubman Museum in Roanoke features art that could be found in big cities.
DAYTRIPS
Timothy Hursley, courtesy Taubman Museum of Art
The Taubman Museum of Art in Roanoke is a piece of art in itself. Inside, the art is intriguing, too. The museum, which features eight galleries, opened late last year.
Summer 2009 | Shenandoah Living | 7
painting of a pudgy art museum employee carrying an empty
frame at head-level, while the eyes in surrounding portraits follow
him. Several pieces by Howard Finster—a folk artist who claimed
to be inspired by God to spread the Gospel through art—hang
in the Modern and Contemporary Gallery. One of them, “I Have
Visions of Other Worlds,” created with housepaint and plywood,
features cut-outs of people from different times mounted on a
blue sky.
The Shaftman Gallery features another permanent exhibit,
“Shining Stars: Judith Lieber Handbags.” Lieber’s crystal-covered
bags and boxes have been carried by First Ladies and movie stars
for more than 50 years.
A year-long exhibition of 17th-century Florentine paintings
hangs in the Decorative Arts/Early Modernism Gallery. This is
the first time the whole collection of the Haukohl Family has been
exhibited. The exquisite pieces include the happy, colorful “Harle-
quin and His Lady” by Giovanni Ferretti; an oil-on-quartz “Saint
John the Baptist in the Wilderness” by Giovanni Battista Vanni,
and a tender “Madonna and the Christ Child” by Onorio Marinari.
You never know what you’ll find in the Prints and Photo Gal-
lery. It opened with an exhibit of tattoo drawings and, through
June 7, is featuring the work of regional instrument makers. Visi-
tors can experience the skill and attention to detail exercised by
craftsmen such as Wayne Henderson, Tom Barr, Gerald Anderson
and Spencer Strickland.
An exhibit starting June 12, “Peter Henry Emerson and Ameri-
can Naturalistic Photography,” features more than 80 images by
20 photographers inspired by the Englishman. Emerson is the
father of Naturalism, the first movement of artistic photography
at the end of the 19th century, in which what the eye sees is mim-
icked. The focus is on the main subject, while all else in the photo
is soft. This exhibit runs through Aug. 16.
Downtown Catalyst The Taubman is the former Art Mu-
seum of Western Virginia, once located at Center in the Square, a
few blocks away. That space became inadequate to hold a growing
collection. While there, the museum began a children’s interactive
gallery and art center. The museum’s public programs include lec-
tures, workshops, symposia, film screenings and musical perfor-
mances. Offerings such as the Down Home and Out Back Concert
Series explore regional music in an intimate setting where the
audience interacts with the performers. Wine and Wonder nights
offer visitors a chance to sip and nibble while exploring a particu-
lar work from the permanent collection.
“The new museum already has proven to be a catalyst for
development in downtown Roanoke,” Templeton says. Within a
few blocks of the museum, six new art galleries have opened and
one gallery has relocated within walking distance of the museum.
Several new restaurants and various shops have opened, too, and
a boutique hotel is under construction. So if you decide to visit the
Taubman, make a day of it. v
THE !"TH ANNUAL
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8 | Shenandoah Living | Summer 2009
By KAREN DOSS BOWMAN
For Jenny Elmes, “green living” is
second nature. The Lexington native
was raised to compost, recycle and eat
natural products. Nowadays, as owner
of Full Circle Catering in her hometown,
Elmes is sharing with her employees and
her clients—and anyone else who will
listen—the lessons her parents taught
her about sustainable living.
“My family grew a garden and re-
cycled and composted... and I thought
everyone grew up like that, canning
jam every year and making homemade
bread,” Elmes says. “One of the rea-
sons I started talking about the green
things I do is so that people would see
that they don’t have to be ‘hippies’ to be
doing great things for the environment.
Normal, everyday people can take steps
to make the transition into a greener
lifestyle.”
Hints of green living are apparent
throughout Jenny Elmes’ commercial
kitchen: energy-star appliances; compact
fluorescent bulbs; organic foods stacked
on a large utility shelf. In one corner,
a pasta drying rack is used to dry out
gallon-sized plastic storage bags, which
FOOD
Green Kitchen» This Lexington caterer is one of few in the world to be certified green.
Holly Marcus
Jenny Elmes owns Lexington’s Full Circle Catering, one of the only green-certified catering businesses in the world.
Summer 2009 | Shenandoah Living | 9
will be reused instead of thrown into the
trash. And Elmes frequently cleans the
kitchen’s bright orange and yellow tiled
floor with natural-based Seventh Gen-
eration cleaning products, except when
state regulations require her occasionally
to scrub with bleach and other antibacte-
rial cleaners.
Simple Steps When describing the
efforts she has made to save the planet,
Elmes makes it clear that it’s no big deal.
These are simple steps anyone can take
to tread more lightly on the earth, she
says.
“We in the U.S. are huge produc-
ers of waste and huge users of natural
resources, and I think we need to be
aware of it,” says Elmes, pointing out
that Lexington’s
landfill is projected
to fill up and close
by 2012. “There
are things we can’t
help, but there are
things we can do
better in every day
living, like going to
the local farmer’s
market and taking
your own bag.”
Going green isn’t just a gimmick for
Elmes. Not only does she personally
compost, recycle and shop locally, she
integrates these practices into her busi-
ness model. If her clients don’t have an
on-site composting system or recycling
bins, for example, Elmes collects the
waste in airtight, leak-proof bags and
lugs it home to put in her recycling and
compost bins. In a typical week, Elmes
composts about 30 gallons of biodegrad-
able waste, but during her busy seasons
(during Christmas, for example), she
may compost up to 15 gallons a day.
“I love that I can leave my job know-
ing that I have nourished folks with
healthy, great tasting and artfully pre-
sented food that leaves a little footprint
on the environment.”
Elmes’s environmental efforts have
earned her certification as a “Virginia
Green Restaurant” by the common-
wealth’s Department of Environmental
Quality. Additionally, she is one of four
caterers in the world who has been des-
ignated as a Certified Green Restaurant
from the Green Restaurant Association,
a non-profit organization that helps
restaurants to become environmentally
sustainable.
‘Militant Recycling’ A Washing-
ton and Lee University alumna, Elmes
donates prepared food that hasn’t been
placed on a serving buffet to her alma
mater’s chapter of The Campus Kitch-
ens Project, a national organization
dedicated to relieving hunger in college
communities. The food is then donated
to several local chari-
table organizations,
including an after-
school program and
Habitat for Human-
ity. The food waste
that can’t be donated
goes to her compost
bin and is collected
regularly by Elmes’s
next-door neighbors,
owners of Paradox Farms, to feed their
chickens, whose eggs are sold through-
out the community.
Elmes, who has taught her 11-year-old
son, Marley, to recycle and compost, gets
visibly excited when describing how oth-
ers have joined in her efforts to reduce
waste and save resources. Last fall, for
example, she catered a party for about
100 people and was thrilled with the
results: a large bag of recycling and only
one piece of trash.
“All of my employees are so nice to go
along with my militant recycling,” Elmes
says, laughing. “All of them recycle at
home—a couple did not when they start-
ed working with me, but they do now.
They have gotten really excited about it,
and that’s 10 more people that are on the
band wagon. Then you see that [all this
effort] is completely worth it.” v
You can get started with these simple
steps:
Read the labels. Before buying a prod-
uct at the grocery store be sure to read the
label. If you don’t recognize the ingredients,
you shouldn’t eat them.
Milk products. Buy organic, or at least
purchase milk from cows who have not been
treated with hormones (check the label).
Shop at the farmer’s market.
There’s something special about being able
to know personally the people who raise the
meat, dairy products, fruits and vegetables you
eat. And by purchasing locally grown food, you
lessen the impact of fossil fuels burned to ship
food from far away—and you keep the local
economy strong.
Buy recycled products when pos-
sible. From paper towels to trash bags, many
kitchen products are available that are made
from post-consumer waste.
Eliminate (or limit) chemical
cleaners. The advent of the green move-
ment means numerous environmentally friend-
ly cleaning products are on the market. These
products are not made with harsh chemicals
and do not leave behind dangerous toxins. Two
effective green cleaners probably are already
in your pantry: baking soda and vinegar.
Recycle and compost. Many towns,
including Elmes’ hometown of Lexington, offer
curbside pickup service for recycling. Nothing
could be easier.
— KDB
» GREEN YOUR KITCHEN
10 | Shenandoah Living | Summer 2009
Growing It Green
and high-tech, too
Summer 2009 | Shenandoah Living | 11
Growing It Green
and high-tech, too
“It feels a bit sticky in here. I’m going to adjust
the computer. I like to keep it under 80 percent relative humidity.”
Bob Hoffman is the vice president of agriculture for Shenandoah Grow-
ers, Inc., a provider of fresh herbs located midway between New Market and
Harrisonburg. The computer he references is located in a large room adjacent
to the greenhouse where hundreds of thousands of pots of basil, cilantro, dill,
Italian parsley and oregano are growing. The temperature outside is about 40
degrees. Inside the greenhouse it’s a muggy 78 degrees.
“That’s why they’re not harvesting basil right now. It’s too wet,” says Hoff-
man, indicating several employees who are carefully examining the small
green plants, removing any basil leaves that do not retain a lush, rich color
and keeping an eye out for any pesty little critters that may have escaped the
carefully crafted pest management system. Each harvester wears sterile plas-
tic gloves and a plastic hair cover.
Once at the computerized weather station, he may start the Titanic (the
employees’ pet name for the giant boom that sweeps across the rows of plants
to simulate wind) or adjust the roof vents in the greenhouse; his decision is
meticulously considered. Nothing is left to chance in this environment.
The enormous greenhouse, controlled by a computer, mimics nature’s
hand. Sunlight pours through a glass-paneled ceiling. When the delicate,
growing herbs need more ventilation, the computer opens the roof vents just
the right amount. When Mother Nature provides too much sun and the ten-
der leaves are in danger of burning, the computer opens a shade curtain over
the plants, creating the effect of a cloudy day.
Nutrient enriched water flows through an irrigation system as the plants
suck in nutrients and water. Hot water pipes lie just beneath the growing
benches, heating the plants and soil to the ideal temperature for growing.
Story by Toni Mehling
Photos by Holly Marcus
Shenandoah Growers produces fresh, organic herbs
with a technological edge.
Sustainable: meeting the needs of the
present without compromising the ability of
future generations to meet their own needs.
12 | Shenandoah Living | Summer 2009
But a human mind oversees, and often overrides, the computerized
brain. Hoffman has been nurturing plants for more than 30 years.
His training in horticulture and the school of hard knocks, he says,
contribute to his ability to sense the slightest disturbance in the green-
house’s manufactured growing environment.
And what does he gain in return for his keen attention to environ-
mental detail?
“It all goes toward producing a high quality product 365 days a
year,” he says.
A Leading Producer Shenandoah Growers has made the
transition in the last 10 years from a small, mom-and-pop agricultural
business to one of the nation’s leading producers of fresh culinary
herbs.
Using state-of-the-art processes to control quality and maintain
a natural product, the company grows organic herbs—fresh cut and
live in pots—by emulating nature’s elements: sun, wind and recycled
water.
The company is committed to every aspect of growing a sustain-
able business, as well as a wholly organic product, says president and
CEO Timothy Heydon. From integrated pest management to respon-
sible environmental practices, Heydon says the company’s goal is to
become as sustainable as possible.
A graduate of James Madison University’s Master of Business Ad-
ministration (MBA) program, Heydon joined the company as a part-
ner in 1998. “What I saw was a growing market for fresh herbs with an
excellent distribution base here in the Mid-Atlantic region.”
Heydon and his partners took a systems approach, a philosophy
in agricultural economics that in the broadest sense takes into con-
sideration the individual farm and its processes, the local and global
eco-system, and the effect on communities—in other words, the profit,
the product and the people.
“It’s a closed growing system. All processes are contained in the
greenhouse and doesn’t interfere with the adjoining eco-systems,” says
Heydon. But even the contained eco-system is eco-friendly.
Water is used to water plants and then recycled. Nutrients are
added to the water daily. Sun and natural ventilation provide an ideal
growing environment. Soil is recycled.
A flapper system supported by a long boom (the Titanic), sweeps
across plants and simulates wind, creating strong, sturdy plants and
trapping unwanted insects. Perhaps unsophisticated, but effective,
sticky tape on the boom captures the unwanted insects. Other para-
sitic and predatory insects are introduced to the greenhouse to control
insects that are harmful to the plants.
Plenty of ventilation and space is needed for producing strong,
healthy leaves; but precisely measured distances also allow for the
maximum number of plants to inhabit the greenhouse. As the plants
move down the greenhouse, automatic spacing is used in this gutter
moving system. By maximizing space, Hoffman says that he can grow
more plants in the greenhouse, which in turn produces energy savings
The positive effects on the environment are achieved through nu-
In Season is no longer part of the vernacular in organic
live and fresh cut herbs. Since Shenandoah Growers has
entered the live herb market, you can spice up your favorite
tomato-y dish any time of year with fresh basil.
Vermicelli in Tomato Shells
Servings: Serves 6
A perfect first course in the summer when tomatoes and
basil are at their peak. When tomatoes are out of season,
serve the vermicelli by itself.
Ingredients:
1/2 pound of vermicelli
6 ripe tomatoes
1/2 cup pesto sauce (see recipe below)
4 ounces pine nuts (or chopped walnuts)
Grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Salt and pepper to taste
Pesto Sauce 2 cups fresh basil leaves
3 cloves garlic
About 1 cup grated Parmesan and Romano cheese
¾ cup olive oil
Hollow out tomatoes and drain well upside down.
(Reserve tomato pulp for a cooked sauce, if desired) Cook
vermicelli to al dente stage and drain well. While pasta is
cooking, make pesto sauce by whirling sauce ingredients in
the blender until smooth. Toss vermicelli and pine nuts with
pesto sauce, season to taste with more grated cheese and salt
and pepper. Fill tomatoes with pasta and garnish with optional
basil leaves.
Source: Recipe from The Pasta Salad Book, Nina Graybill and
Maxine Rapoport, Farragut Publishing Company, 1984.
Shenandoah Growers suggests
For extra flavor, try sprinkling chopped basil over toma-
toes before filling. Place sliced or shredded mozzarella or
provolone cheese on top of vermicelli. Melt under broiler
while watching—one minute or so.
For more recipes using fresh herbs, visit the Shenandoah
Growers Web site at www.freshherbs.com
» SPICE IT UP
Summer 2009 | Shenandoah Living | 13
merous natural processes: natural water
resource management, soil conservation
management, energy efficiency, integrat-
ed natural pesticide management, and
maximum space utilization.
More Than Saving Money While recycling water and soil certainly
saves the company a penny or two,
Shenandoah Growers is not growing
green just to save a little green. Being a
good neighbor is also part of the com-
pany’s philosophy.
Sometimes a tender plant needs a bit
of extra sunshine, which may mean the
greenhouse lights are on all night. The
company’s eco-friendly greenhouse has
a rather large cover that blankets the
building at night, shielding neighbors
from the the glare of the bright lights
within the greenhouse.
At the 50-acre facility, the company
employs more than 100 residents, from
drivers to harvesters. A new program,
implemented last year, adds the local
farmer to the mix. During the outdoor
growing season from May to October, lo-
cal farmers grow herbs outdoors and sell
to the company. Shenandoah Growers’
horticulturists work with the farmers to
ensure organic, high quality products
and a successful harvest. The company
even sends in its own trucks to collect
harvested herbs.
“We see ourselves as developing a
local food system. Our local growers pro-
gram helps the farmers we work with to
diversify and in a small way contribute
toward polyculture farming, back to the
way farming started,” says Heydon.
Shenandoah Growers may be a con-
temporary model for an age-old tradi-
tion: a local food system, providing fresh
foods in the very community where they
are consumed. v
A Shenandoah Growers worker inspects chive plants before they go to consumers. The com-pany uses its own refrigerated trucks pick up fresh herbs at the greenhouse and deliver them the same day to grocery outlets such as Kroger, Whole Foods and Martins, or to restaurants where the herbs are used and served the same day.
“It’s a closed growing system. All processes are
contained in the greenhouse and doesn’t interfere with
the adjoining eco-systems.” » Timothy Heydon
Aug. 28 - Sept. 5Thousands of Livestock Hundreds of Commerical Vendors Delicious Food
www.shencofair.com(540) 459-3867
300 Fairgrounds Road Woodstock, VA
Jamey JohnsonSept. 3
Aug. 30
Kate & KacyAug. 30
AmericaSept. 2
Veteran’s Day at the Fair Sept. 2
Harness RacingSept. 2-5
Kenny RogersSept. 4
sponsored byDave Bob’s BBQ
concert tickets go on sale June 15
Garden and Home Arts ExhibitsPenn Wood Shows CarnivalHarness Racing
14 | Shenandoah Living | Summer 2009
GREAT OUTDOORS
BY JEREMIAH KNUPP
Anyone who thinks that fishing is not a spectator sport has
never been hypnotized by the casts of an experienced practitioner
of the fly rod. I realize this as I sit crouched on the edge of the the
Dry River observing professional fly fishing guide Brian Trow. The
falling sun illuminates the off-green line as it makes its lazy arch
behind Trow’s back, before a snap of the wrist pulls the line in the
opposite direction, dropping the fly precisely and as effortlessly as
a lifelong tobacco chewer can hit a spittoon across the room. The
rushing of the river provides an ambient symphony with Trow’s fly
rod the conductor’s baton.
The target of his cast is a fish as fascinating, as special and as
beautiful as the technique that Trow uses to catch it: the native
brook trout, a fish whose story is as old as the Valley itself. Not a
true trout, but actually a member of the char family, brook trout
were brought south by the ice age and were trapped in the streams
and rivers of the Valley when the glaciers receded. Virginia’s only
native species of trout (browns and rainbows were introduced), they
were once present in all of the waters that flow through the Valley.
The arrival of the Europeans and their clearing of the land pushed
the trout back into protected mountain streams. Now, only 2 per-
cent of the state’s waterways are adequate for the fish’s survival.
“Virginia is one of the last havens for brook trout,” Trow says.
“Virginia has more miles of brook trout water than any other state,
besides New York. In the Valley we’re flanked by trout water. If
you drive east or if you drive west you’re going to run into trout
streams.”
Trow, who co-owns the Harrisonburg business Mossy Creek Fly
Fishing with his twin brother Colby, has made fishing his career for
nearly a decade. When he’s not manning the shop, he takes clients
from around the country on guided trips on Valley waters for every-
thing from bass to carp.
On the River The first spot that Trow selects for our brook
trout outing is hot. He’s rewarded with a catch nearly every time his
fly hits the water.
“I didn’t scout this place beforeshand, honest,” he says, despite
the fact that he’s catching fish like he’s in front of an Outdoor Chan-
nel camera.
Though he’s fished salt water and fresh water around the world,
» Trying to hook a brook trout is a thrill for fishermen looking for a challenge.
River Hunting
» ONLINE EXTRA» Jeremiah Knupp explores
a new initiative with the goal of returning more brook trout to the region. See the story at shenandoahmagazine.com,
Photo above: Brian Trow “hunts” for trout on the Dry River. “In the Valley, we’re flanked by trout water,” he says.
Summer 2009 | Shenandoah Living | 15
Trow admits that going after “brookies” in
Valley streams is his favorite type of fishing.
“Brook trout fishing is ‘sight’ fishing,” Trow
says. “It’s a lot more like hunting than it is like
fishing. You’re not sitting on a bank watching
a bobber. Seeing a fish come out of the water
to hit your fly, I don’t care how big it is, if
you’re not into that then you’re not a fisher-
man.”
Though native brook trout average between
6 to 12 inches long, they put up a fight, chal-
lenging anglers, especially if they use light
tackle. March through June is prime brook
trout season, but natives can be pursued year
round.
“Even if you go to the same piece of water
over and over again, it’s never the same place
twice,” Trow adds. “Brook trout fishing takes
you to pretty places. It’s always quiet and
peaceful and you’re catching what is, in my
opinion, the prettiest fish there is.”
Our first brook catches this afternoon are
stocked brookies, identified by their muted
colors and fins that have been rubbed off from
living in the crowded confines of a hatchery
run. These newly stocked fish don’t make the
state’s 7-inch creel limit and are returned to
the water. But for Trow, all fishing is catch and
release; even the biggest trophies are kept just
long enough for a quick photo. It’s a grow-
ing trend among brook trout fishermen, who
know the fish they catch are a finite resource.
Threats What is the biggest threat to na-
tive trout? Trow answers my question with
a silent nod of his head at the two fishermen
who recently arrived at our spot. In the span
of a few minutes they’ve shared our luck, but
instead of returning the undersized fish to the
water, they place them in their cooler.
“People talk about over-fishing the oceans
and that’s a hard concept for people to under-
stand,” Trow says, “but when you explain to
them that if you catch all the trout in a small
pool high in the mountains, those fish are
gone forever, it’s a concept that’s easier to
grasp.”
Humans also threaten native brook trout
indirectly. Acid rain from carbon emissions
disrupts the stream’s fragile pH balance. Agri-
culture run off causes plant and algae growth
that robs the water of its oxygen content.
Warming temperatures raise summer waters
above the 70-degree mark required for trout
survival, and droughts dry up the small iso-
lated pools that the brook trout call home.
As we move upstream in search of the
native non-stocked brook trout, the fishing
isn’t so easy. We continue moving, hoping to
find that one perfect spot. Trow adapts his
technique. He switches flies. It’s all part of the
thrill of fishing for native brook trout.
“Exploring is the heart of brook trout fish-
ing,” Trow says. “You’re always wondering
what’s around that next bend. Sometimes you
go out planning to fish for an hour, and by the
time you hike back out you’ve spent hours.
Sometimes you’ll find a spot where the water’s
nearly dried up, and you’d swear that all the
trout are dead. But you’ll come back later
when the water’s up and there’ll be 50 fish in
the same pool.”
The ability to survive. The ability to adapt.
It’s those unexplainable, genetic skills that
have helped brook trout survive in the moun-
tain streams of western Virginia, skills that
will continue to make them the ultimate chal-
lenge for Valley anglers. v
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16 | Shenandoah Living | Summer 2009
ARTS & ENTERTAINMENT
BY KAREN DOSS BOWMAN
Long gone are the days when mas-
sive cathedrals and other buildings were
adorned with ornate stonework. Most
building decisions now are driven by the
need for quick turnaround and a healthy
bottom line. Even so, stone sculptor Mal-
colm Harlow of Berryville had the chance
more than three decades ago to contrib-
ute an ancient art form to complete one
of the nation’s historic spiritual centers:
the Washington National Cathedral.
Harlow was hired as a journeyman
stone carver in 1972 as part of a major
construction project to complete the
Nave and the cathedral’s west end. It
was a plum job for the young artist, who
worked for the next seven years along-
side some of the world’s master carvers,
designing and carving gargoyles and
other gothic elements for the cathedral.
“I was very grateful because it was a
great opportunity to do this [to enhance]
not only my carving skills, but it gave me
a chance to do design work as well,” says
Harlow, who studied at the Maryland
Institute College of Art and the Schuler
School of Fine Arts, both in Baltimore.
Though more than 30 years have
passed since Harlow completed his work
at the National Cathedral, he still has a
small collection of tiny scale models of
the gargoyles he designed.
Sporting his signature white terry
Australian toweling hat, Harlow shows
off his latest projects, including restora-
tion of a marble tombstone dated 1845
and a 7-by-4-foot piece of granite he’s
helping another aspiring carver trans-
form into an abstract butterfly commis-
sioned by the Howard Hughes Research
Center in Leesburg. Often accompanied
by his cat, Bruce—who isn’t bothered by
the squeaking sounds of chisel against
stone, the clink of hammer on chisel
or the loud buzzing of compressed air
A Career Carved in Stone» Malcolm Harlow’s work reflects an ancient artform.
Holly Marcus
Malcolm Harlow contributed to the stone sculpture at Washington, D.C.’s National Cathedral three decades ago. Now, he continues his craft at his farm in Berryville.
Summer 2009 | Shenandoah Living | 17
tools—Harlow spends hours
each day in his carving studio,
an old tractor barn located on
the 13-acre farm he owns with
wife Gale.
How He Does It Stone
sculpting is an ancient art dat-
ing back to prehistoric days.
Though the fundamentals of
the art form haven’t changed,
the tools have seen some in-
novations since the era when
Michelangelo carved “David”
with a hammer and hand-
forged chisel. The tips of mod-
ern chisels are tipped with a
hard carbide that retains its
sharp point for a longer time;
compressed air tools help
speed up the job.
Harlow begins the sculpt-
ing process with research,
sketches and a clay study
of his subject. Once he has
perfected every detail on the
clay model, Harlow casts a
plaster model that will be used
as a “copy” to produce the
final version. This helps him
avoid making mistakes on a
pricey block or slab of stone.
The sculpting begins with
“roughing out” the figure with
a hammer and large chisel.
Next, Harlow begins chipping
out the details—arms, hands,
legs, feet, for example—with
the aid of his “pointing ma-
chine,” an ancient measuring
device for three-dimensional
objects consisting of adjust-
able metal arms and pointers
that allow him to reproduce,
reduce or enlarge the object in
proportion. Harlow uses his
smaller, delicate tools to add
texture and the finest details
such as eyelashes and hair. At
this point, Harlow says, “I’m
basically carving dust.”
“One of the questions I
often get asked is, which stone
do I prefer to work with?” says
Harlow, who learned about
stone carving and the stone
industry from his summer job
at the Rullman and Wilson
Stone Fabrication Mill in
Baltimore. “But I don’t think
in those terms. I think of each
material—plaster, limestone,
marble, granite—as a different
language, and it’s my respon-
sibility to adapt each language
appropriate to the conditions
of the [project].”
Harlow’s first major public
monument was completed five
years ago—the bronze sculp-
ture of George Washington
as a young surveyor, which
stands next to Washington’s
Office Museum in Winchester.
He and Gale, also an artist,
worked on a scale model of
Josephine Street, circa 1930,
for the city’s Josephine School
Community Museum, com-
pleted last year.
Future Plans The
Harlows’ farm, Opus Oaks,
An Art Place, offers a studio
art school, internships for
high schoolers and 10 weeks
of summer art camps. The
couple also plans to open a
museum and art gallery and
to build a variety of structures
for secluded artists’ retreats.
Juggling a variety of proj-
ects keeps Harlow’s interest
high and allows him to move
on to something new when he
gets stuck creatively.
“I think of it like a gar-
den,” Harlow says. “You plant
vegetables at different times,
and they all grow at different
rates—some new ones become
mature and you harvest them.
You plant new ones while the
old ones are going out.” v
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18 | Shenandoah Living | Summer 2009
HOME & GARDEN
BY JENELLE WATSON
A slice of cake, a glass of iced tea and
a comfy place to relax on the porch.
That’s the way summer days play out at
Piney Hill Bed and Breakfast in Luray,
where innkeepers Wiley Gregory and
Hank Overton make certain their guests
feel welcome from the moment they
drive onto the property.
Their porch is a big part of that wel-
come and one of the reasons they bought
the circa 1820 home in 1998.
“You’d be surprised how many times
people go outside and sit on the front
porch instead of sitting in the living
room,” Overton said. “The way we’ve
designed it, the porch adds a couple of
rooms to the house, and those rooms get
tremendous use.”
They’ve achieved that effect by creat-
ing a series of defined seating areas apart
from the entrance. Given the sheer size
of the inn’s wrap-around front porch,
that wasn’t hard to do. Front porch art
can also be accomplished on the small-
est of porches—or even a front stoop.
According to Overton and other front-
porch enthusiasts, creating front porch
magic is all about accessorizing.
“No matter its size, the front porch
is another room of the house,” Overton
said as he mapped out the geranium-
and-ivy inspired décor scheme for the
inn’s summer porch. “The porch should
never be thought of as just a cement slab
or a wooden addition on the front of the
house. It’s a room and should be treat-
ed—and decorated—like one.”
In other words, welcoming guests
on a porch that hasn’t been properly
dressed would be like serving iced tea
Inside Out, Outside In» Some don’t see the porch as just an entryway. It’s a piece of artwork.
Holly Marcus
Piney Hill Bed and Breakfast in Luray features seasonal front porches. The summer version includes lots of color, places to sit and relax, and things that work outdoors as well as inside, such as candles (facing page).
Summer 2009 | Shenandoah Living | 19
without the ice, or cake without icing, while wearing a bath
robe. That’s not exactly the welcome any Southern host or
hostess wants to present.
Ready to give your plain Jane front porch, or even your
front stoop, a Southern belle makeover? Here are some
tips from Overton, a floral designer turned innkeeper, and
Sally Ann Holsinger, a decor enthusiast who owns Back in
Thyme, a design boutique in downtown Staunton:
n Keep it clean. Before she stages her porch and patio
each spring, Holsinger sweeps and scrubs the floor. Don’t
forget to do the same for any walls. Windows should be
sparkling clean, as should the front door. If the door needs
a fresh coat of paint, take care of that before you clean the
floor. Don’t forget to dust shutters and give any outdoor
furniture a good scrubbing.
n Set the stage. “You want an entrance area and
a sitting area,” said Overton. If space is tight, consider
placing a bistro chair or other small seating element in one
corner. Overton also recommends including a table for a
drink or magazine, if space permits. Holsinger keeps an
outdoor lamp on her porch. “It’s much nicer in the evening
than having a bright outdoor light shining in your eyes,”
she said.
n Add some filler. Due to the size of the Inn’s front
porch, Overton and Gregory are able to mingle accent
tables and other pieces of furniture, like potting benches,
among seating areas. Try the same on your porch. You
may be amazed at what you find indoors that you can
incorporate outdoors, particularly if your porch is covered,
Holsinger said.
n Soften the edges. Thanks to the variety of out-
door textiles available, you can have your cake—on the
porch, no less—and eat it too. Area rugs are an excellent
way to make a porch or patio feel like home, as are strate-
gically placed curtains or simple sheers.
n Accessorize it. When dressing her porch and
patio, Holsinger takes the indoors out. From plopping
comfy cushions in chairs and tossing a cozy quilt across
a bench to creating a planter in a chair with a rotted seat,
Holsinger says she tries to decorate every inch as if it were
any other part of her home. Even walls are adorned with
wreaths and architectural elements, such as old doors and
shutters.
One of Overton’s favorite porch accessories is an
antique goat cart he and Gregory found in West Virginia.
Whether filled with potted geraniums in summer or ever-
green boughs during the holidays, the cart brings a bit of
whimsy to the porch.
“That’s important,” Overton said. “You want people
to stop and take a second look. You want them to feel
welcome, like they can come up and sit for a while. That’s
what front porches are for.” v
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Reserve your seat today by phone or onlineWheel-Thrown Pottery
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Stained GlassQuiltingWeaving
20 | Shenandoah Living | Summer 2009
BY KAY WALSH
The tinkling of a music box melody
floats from the white-washed gazebo as
dancing couples circle the newlyweds.
The father of the bride rocks back on his
heels, an unlit cigar hanging from his
mouth. A mutt slips in and escapes with
an unguarded slice of cake. Grandmoth-
er fills the wicker rocker, her eyes closed
and a slight smile on her face as she
breathes in the aroma of spring flowers
and fresh cut grass.
Not far away, a farmer stands on the
porch of a log cabin as he surveys his
crops ready for harvest. A menagerie of
cows, pigs, dogs and a random skunk
wander nearby. A cat climbs the ladder-
back chair to sun himself. A rooster
crows out a morning welcome at noon.
A group of small goblins, tennis shoes
poking out from under their Halloween
costumes, hold out their bags of candy.
They stand eager for the front door to
open, ready to shout, “Trick or Treat!”
Nearby, at the bakery, Mr. and Mrs.
Santa Claus ice gingerbread houses amid
the sweet smell of baking sugar cookies
and peppermint.
Sound like your neighborhood?
Maybe not, but at the home of Helen
and Lowell Miller of Harrisonburg,
guests enter this fantasyland of hand-
crafted miniature homes. Even before
guests ring the door bell, a cheerfully
decorated house greets them from the
Miller’s picture window. Depending on
the season, the window may display a
farmhouse decorated with 2-inch high
evergreen wreaths and red bows for
» Helen Miller’s creative homes celebrate the year.
Holly Marcus
At Helen Miller’s home in Harrisonburg more than two dozen fantasy abodes are on display. Each features such minute details as food on tables, lights, and even Santa.
Helen Miller, now 80, remembers that
creativity was a necessity in her childhood.
Growing up in a busy household near Har-
risonburg’s Woodbine Cemetery, Helen had
a watchful eye, waiting until the cemetery
workers gathered the withered flower ar-
rangements to burn. Then she would scurry
to save the ribbons. Painstakingly, she ironed
each ribbon and fashioned them into clothes
for her dolls.
Her imagination still turns ordinary
items into treasures. In her houses:
n Ladies lingerie converts into lacy
bedspreads and curtains.
n Handkerchiefs transform into fancy
tablecloths.
n Magazine clippings are framed art.
n Placemats serve as rugs.
n Tiny bits of fimo clay are shaped into
food items such as peas, corn, tomatoes and
slices of ham and turkey. Baked until hard,
they are truly home cooked.
» CREATIVE RESOURCES
A HouseSeasons
for all
Summer 2009 | Shenandoah Living | 21
Christmas, a cute and slightly spooky house decked out for
autumn or a springtime garden gazebo.
Nooks and Crannies Once inside the Miller home,
every nook and cranny is filled with miniature homes.
Styles vary from Victorian to Ranch to a country church.
For each of the 27 houses born of her imagination, Helen,
80, has served as architect, carpenter, electrician, interior
decorator and storyteller.
The miniature homes bustle with the activity of family,
guests, dogs, cats and a canary or two. The kitchens are
warmed by home-cooked meals and families sharing the
news of the day. Some eat around a kitchen table; oth-
ers have a butler to serve them in a formal dining room.
Outside the log cabin, Santa grills hot dogs for a summer
picnic.
Family, Faith ... and Santa? Each of Helen’s cre-
ations contains items symbolic of what she cherishes most.
A cross or Bible represent her Christian faith. The joyous
family gatherings illustrate her love of family and friends.
As a tribute to her father, she places a Santa in every house,
no matter the season. Her father, Homer Nimrod Pankey,
sported a full white beard with a generous head of hair to
match. Not only did he resemble Santa, he often acted like
the “jolly old elf.” With his jovial spirit and mischievous
ways, his friends lovingly called him, “Hankey-Pankey.”
However, children who spotted him wearing his usual red
jacket would pull on their mothers’ skirts and point, sure
they had seen St. Nick himself, even in July.
Knicks and Knacks Attempting to see every knick
and knack displayed in this miniature village is like trying
to count all the stars in a clear summer sky. Added to this
dilemma is how Helen’s houses stay in transition. As with
the seasons, the scenery is ever changing.
Helen’s husband, Lowell, teases: “Instead of shifting
sands, we have shifting houses.”
Even if every detail could be accounted for, Helen’s
creativity is unending. She has already drawn up blueprints
for house number 28. v
Anyone who knows Helen knows she loves to share
her gifts and talents. While she has never sold any of her
miniature houses, she has donated six to various charitable
organizations for fund-raising purposes. The six organizations
have raised a total of $22,000 from Helen’s miniature homes.
» CHARITY HOMES
May 31–July 5, 200910 a.m. to 7 p.m. weekdays
1 to 4 p.m. Saturday and Sunday
Park Gables GalleryVirginia Mennonite Retirement Community
1491 Virginia AvenueHarrisonburg, VA 22802
540-564-3400 www.vmrc.org awards sponsored by
L D and B Insurance Agency, Cordelia Hamilton AwardPark View Federal Credit Union, Joy Erickson Memorial
The Darrin-McHone Charitable FoundationVMRC Resident Association, Park Gallery Associates
22 | Shenandoah Living | Summer 2009
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We provide children with a pleasant environment, spiritual
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212 S. Main St.Harrisonburg
(540) 432-8942
Open Monday to Saturday9 a.m. - 5 p.m.
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Canon digital cameras,
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Summer 2009 | Shenandoah Living | 23
TICKETJUNE JULY AUGUST things to do from winchester to lexington
MORE EVENTS ONLINE:www.shenandoahmagazine.com
JUNE
5 Battle of Port Republic Living
History and Encampment, Port Republic, 9
a.m. (June 5-6)
Civil War generals re-enactment,
Old Court House Civil War Museum, Winchester,
7 p.m., (June 5-6) www.civilwarmuseum.org
6 Court and Market Days Festival,
Turner Pavilion, Harrisonburg, 8 a.m.,
http://downtownharrisonburg.org
Smallmouth Bass Fly Fishing School,
Murrays’ Fly Shop, Edinburg, 8 a.m.,
www.murraysflyshop.com
Jazz Guitar Concert, Theatre at Washing-
ton, 8 p.m., www.Theatre-Washington-VA.com
Fatty Lumpkin, Lime Kiln Theater, Lexing-
ton, 7:30 p.m., www.theateratlimekiln.com
9 Storytime In The Understory,
Frances Pleccker Education Center at the Edith J.
Carrier Arboretum, Harrisonburg, 11 a.m.,
www.jmu.edu/jmuweb/calendar
Old Time Music Jam, Virginia Horse
Center, Lexington, 6 p.m., www.horsecenter.org
10 Hairspray, Ohrstrom-Bryant Theatre,
Shenandoah University, Winchester, 8 p.m., (June
10-21) www.su.edu/pr/calendar
12 Good Ol’ Girls, Lime Kiln Theater,
Lexington, 7:30 p.m. (June 12-14),
www.theateratlimekiln.com
Antique Tractor Show, Shenandoah
County Fairgrounds, Woodstock, 8 a.m.,
www.massanuttenantiquetractor.com
Virginia Herb Festival, The Sunflower
Cottage, Middletown, 9 a.m.,
www.sunflowercottage.net
Dancin’ in the Street, The Instigators,
Concert in the Park, Woodstock, 6 p.m.,
www.townofwoodstockva.com
15 Kiln Kamp, Lime Kiln Theater, Lex-
ington, (June 15-26), www.theateratlimekiln.com
18 Children’s Playshop, Theatre II,
JMU, Harrisonburg, 7:30 p.m. Thursday and Friday;
11a.m. and 1p.m. Saturday; 3 p.m. Sunday; (June
18-28), www.jmu.edu/jmuweb/calendars
24 West Side Story, Ohrstrom-Bryant
Theatre, Shenandoah University, 8 p.m., (June24-
July 05), www.su.edu/pr/calendar
27 James Leva and Purgatory
Mountain, Lime Kiln Theater, Lexington,
7:30 p.m., www.theateratlimekiln.com
28 Stories from Concord, Lime Kiln
Theater, Lexington, 7:30 p.m.
www.theateratlimekiln.com
JULY
6 Civil War Day Camp, New Market
Battlefield, New Market, (July 6-10),
www4.vmi.edu/museum/nm/index.html
8 Joseph and the Amazing Techni-
color Dreamcoat, Ohrstrom-Bryant Theatre,
Shenandoah University, Winchester, 8 p.m., (July
8-19) www.su.edu/pr/calendar
10 Stonewall Country, Lime Kiln
Theater, Lexington, 7:30 p.m.,
www.theateratlimekiln.com
15 Rockbridge County Fair, Virginia
Horse Center, Lexington, (July 15-19),
http://horsecenter.org
17 Eileen Ivers and Immigrant
Soul, Orkney Springs, www.musicfest.org
22 Disney’s Beauty and the Beast,
Ohrstrom-Bryant Theatre, Shenandoah Universi-
ty, 8 p.m., (July 22-Aug. 2), www.su.edu/pr/calendar
24 Charlie Chaplin at the Sym-
phony, Dan Kamin, the Fairfax Symphony
Orchestra and Grant Cooper, Orkney Springs,
www.musicfest.org
Amanda Wilkins Band with Con and
Cash, Concert in the Park, Woodstock,
www.townofwoodstockva.com
25 Gary Ruley and Mule Train, Lime
Kiln Theater, Lexington, 7:30 p.m.,
www.theateratlimekiln.com
“Romantic Passions” featuring pianist
Valentina Lisitsa, the Fairfax Symphony Orchestra
and Grant Cooper, Orkney Springs,
www.musicfest.org
AUGUST
5 Lexington National Horse Show,
Virginia Horse Center, Lexington, (Aug. 5-9),
http://horsecenter.org
7 Bela Fleck and Toumani Diabate,
Orkney Springs, www.musicfest.org
8 Mark Nizer, Lime Kiln Theater, Lexing-
ton, 7:30 p.m., www.theateratlimekiln.com
Preservation Hall Jazz Band, Lime Kiln
Theater, Lexington, 7:30 p.m.,
www.theateratlimekiln.com
16 The Seldom Scene, Lime Kiln
Theater, Lexington, 7:30 p.m.,
www.theateratlimekiln.com
21 Much Ado About Nothing, Lime
Kiln Theater, Lexington, 7:30 p.m., (Aug. 21-23)
24 | Shenandoah Living | Summer 2009
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What will you do withyour free time?
....The choice is yours!
At Bridgewater Retirement Community, you can reinvent your retirement – gaining the advantages of hometown living, plus freedom to pursue personal interests. Living here, amid the beauty of the Shenandoah Valley – yet just hours from the Washington Metro area, you’ll shed the responsibilities of lawn care, home maintenance and other repetitive tasks. If you wish, services like housekeeping and dining are available for a fee.
With more than 40 apartments and cottage styles to select from, you’re sure to find one that suits your lifestyle. And for your peace of mind, every home offers priority access to Bridgewater’s excellent healthcare services, should you ever need them.
Simple pleasures. Abundant life.
IN THE HEART OF THE SHENANDOAH VALLEY302 North Second Street, Bridgewater, VA 22812 www.bridgewaterretirement.org.
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