Download pdf - Shenandoah Living Summer 2009

SHENANDOAHLiving Summer 2009 | Issue 8FREE

Taubman Art Museum | Miniature Houses | Trout Fishing

SummerPorchesPLUS: Sculptor

Malcolm Harlow

2 | Shenandoah Living | Summer 2009

PUBLISHERSBrad Jenkins Toni [email protected]

[email protected]

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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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!


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Imago


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.


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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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.


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


Growing It Green

and high-tech, too


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.


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


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


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.


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

Through June 20: “Floral Abundance”

Floral Applique from the ODAS

June 25 - Dec. 19: Material Images from Southwest Virginia

Quilt Artists

301 South Main Street

Harrisonburg, VA 22801

(540) 433-3818

www.vaquiltmuseum.org

Museum Hours10 a.m.-4 p.m. Tu-Sat

Classes and workshops

are available.

Holly Marcus

Harrisonburg’s Best Mexican

Food

Two Locations!1570 E. Market St.

564-0386

1580 S. Main St.433-3189


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.


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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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).


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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New class schedule available online

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The Heritage Craft Center is a non-profit organization dedicated

to creating educational opportunities that preserve and celebrate the heritage crafts of West Virginia and the Appalachian region.

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Reserve your seat today by phone or onlineWheel-Thrown Pottery

WoodcarvingRug Making

Stained GlassQuiltingWeaving


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


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


Invest in Your Child’s Future Today

We provide children with a pleasant environment, spiritual

growth and positive motivation to succeed.Good Shepherd

School & Day Care564-1744 (342 Neff Ave.)

564-2929 (991 Chicago Ave.)932-2060 (Waynesboro)

www.goodshepherdschools.com

HARRISONBURGwelcome to downtown

Handcrafted Solid Wood Furniture

Cherry, Quarter-Sawn Oak, Maple, Walnut, Oak, Hickory

20 N. Main Street | Harrisonburg

(540) 801-0130

Tues.-Fri. 10-7, Sat. 9-5

www.DowntownFineFurniture.com

212 S. Main St.Harrisonburg

(540) 432-8942

Open Monday to Saturday9 a.m. - 5 p.m.

Reservations Suggested.

feed your passion for art.

Downtown’s place for fine art and crafts

12-5 Mon., Tues., Wed., Sun.12-8 Thurs., Fri.

10-5 Sat.

103 S. Main St.(540) 442-8188

Glen’s Fair Price Store

Harrisonburg’s Most Unusual Store

227 N. Main Street | Harrisonburg

Mon-Sat 9:30-5 | 540-434-8272

All Your Photo Needs

Canon digital cameras,

tripods, camera bags,

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Gifts, Souvenirs, NoveltiesParty Supplies

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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.


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.,


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.,


“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



16 The Seldom Scene, Lime Kiln



21 Much Ado About Nothing, Lime

Kiln Theater, Lexington, 7:30 p.m., (Aug. 21-23)


Create a rewarding lifestyle of personal renewal in the heart of the Shenandoah Valley.

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.

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