Shenandoah Living Summer 2009

Taubman Art Museum | Miniature Houses | Trout Fishing

SHENANDOAH Living Summer 2009 | Issue 8 FREE

PLUS: Sculptor Malcolm Harlow

Summer Porches

SHENANDOAH Living

shenandoahmagazine.com

PUBLISHERS Brad Jenkins Toni Mehling

[email protected] [email protected]

CONTENTS [ Shenandoah Living | Summer 2009 ]

DEPARTMENTS

4 Route 11 News from up and down the Valley. 6

Daytrips Roanoke’s new Taubman gallery features art you’d expect to find in big cities.

8

Food Lexington caterer’s shop is one of only green-certified businesses of its kind.

14

Great Outdoors Trout fishing can be more like hunting than traditional fishing.

16

Arts & Entertainment Sculptor Malcolm Harlow’s work can be seen in the National Cathedral and in Winchester.

18

Home & Garden With front porches, what’s out is in these days.

FEATURES 10 High-Tech Agriculture Shenandoah Growers uses technology to bring consumers fresh herbs, even when they’re out of season.

20 Little Houses Helen Miller’s hand-made dollhouses show her creativity and ability to take common elements and turn them into something useful.

ABOVE: Sprouts at Shenandoah Growers. Photo by Holly Marcus. ON THE COVER: Piney Hill Bed and Breakfast in Luray. Photo by Holly Marcus.

ONLINE EXCLUSIVES Our Web site features more of Shenandoah Living, including our calendar of events and blogs about Valley living. Point your Web browser to2 shenandoahmagazine.com. | Shenandoah Living | Summer 2009

ADVERTISING MANAGER Linda Swecker ADVERTISING Allison Farole Cesi Myers Bob Privott PHOTOGRAPHY Holly Marcus CONTRIBUTORS Luanne Austin Karen Doss Bowman Jeremiah Knupp Cynthia Norris Jenelle Watson COPYEDITING Rebecca Rohlf HOW TO REACH US Advertising: (540) 830-5400 Editorial: (540) 578-2334 PUBLISHED QUARTERLY BY Route 11 Publications LLC P.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.

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ROUTE 11

notes from life up and down the valley

Lincoln Museum Planned for Rockingham 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 homstead 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 museum 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, Abraham’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.

Now, That’s an Overdue Book! 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 fourvolume “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 Washington and Lee University after Lee died in 1870. The book is said to be in good condition except for loose binding. Fortunately for the descendant, fines were waived.

» 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. 4 | Shenandoah Living | Summer 2009

online shopping guides at www.DowntownHarrisonburg.org

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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.

Amazing Art to the South » Taubman Museum in Roanoke features art that could be found in big cities. 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. Indeed, 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 contemporary 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

6 | Shenandoah Living | Summer 2009

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

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 “Harlequin 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 Gallery. It opened with an exhibit of tattoo drawings and, through June 7, is featuring the work of regional instrument makers. Visitors 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 American 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 mimicked. 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 Museum 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 lectures, workshops, symposia, film screenings and musical performances. 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 particular 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

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Summer 2009 | Shenandoah Living | 7

FOOD

Green Kitchen » This Lexington caterer is one of few in the world to be certified green. 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 recycled and composted... and I thought everyone grew up like that, canning jam every year and making homemade bread,” Elmes says. “One of the reasons I started talking about the green things I do is so that people would see

8 | Shenandoah Living | Summer 2009

Jenny Elmes owns Lexington’s Full Circle Catering, one of the only greencertified catering businesses in the world. Holly Marcus

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

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 Generation cleaning products, except when state regulations require her occasionally to scrub with bleach and other antibacterial 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 producers 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 business 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 biodegradable 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 knowing that I have nourished folks with healthy, great tasting and artfully presented food that leaves a little footprint on the environment.” Elmes’s environmental efforts have

earned her certification as a “Virginia Green Restaurant” by the commonwealth’s Department of Environmental Quality. Additionally, she is one of four caterers in the world who has been designated as a Certified Green Restaurant from the Green Restaurant Association, a non-profit organization that helps restaurants to become environmentally sustainable.

» GREEN YOUR KITCHEN You can get started with these simple steps: Read the labels. Before buying a product at the grocery store be sure to read the label. If you don’t recognize the ingredients, you shouldn’t eat them.

‘Militant Recycling’ A Washington 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 Kitchens Project, a national organization dedicated to relieving hunger in college communities. The food is then donated to several local charitable organizations, including an afterschool program and Habitat for Humanity. 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 throughout the community. Elmes, who has taught her 11-year-old son, Marley, to recycle and compost, gets visibly excited when describing how others 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 started 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

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 possible. 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 movement means numerous environmentally friendly 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

Summer 2009 | Shenandoah Living | 9

Growing It G

and high-tech 10 | Shenandoah Living | Summer 2009

Green

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.

h, too

Story by Toni Mehling Photos by Holly Marcus

“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 Growers, 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 Hoffman, 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 plastic 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 tender 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.

Summer 2009 | Shenandoah Living | 11

» SPICE IT UP 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 tomatoes 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

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 greenhouse’s manufactured growing environment. And what does he gain in return for his keen attention to environmental 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 sustainable business, as well as a wholly organic product, says president and CEO Timothy Heydon. From integrated pest management to responsible 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 Administration (MBA) program, Heydon joined the company as a partner 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 consideration 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 parasitic 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-

“It’s a closed growing

system. All processes are contained in the greenhouse and doesn’t interfere with the adjoining eco-systems.”

» Timothy Heydon

merous natural processes: natural water resource management, soil conservation management, energy efficiency, integrated 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 company’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, local 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 program 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 contemporary model for an age-old tradition: 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 company 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.

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Summer 2009 | Shenandoah Living | 13

GREAT OUTDOORS

River Hunting » Trying to hook a brook trout is a thrill for fishermen looking for a challenge. 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 percent 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 everything 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 Channel camera. Though he’s fished salt water and fresh water around the world,

14 | Shenandoah Living | Summer 2009

» 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 fisherman.” Though native brook trout average between 6 to 12 inches long, they put up a fight, challenging 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 growing trend among brook trout fishermen, who know the fish they catch are a finite resource.

Threats What is the biggest threat to na-

Holly Marcus

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 understand,” 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. Agriculture 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 isolated 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 fishing,” 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 mountain streams of western Virginia, skills that will continue to make them the ultimate challenge for Valley anglers. v

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Summer 2009 | Shenandoah Living | 15

ARTS & ENTERTAINMENT

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.

A Career Carved in Stone » Malcolm Harlow’s work reflects an ancient artform. BY KAREN DOSS BOWMAN Long gone are the days when massive 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 Malcolm Harlow of Berryville had the chance more than three decades ago to contribute 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 alongside 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

16 | Shenandoah Living | Summer 2009

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 restoration of a marble tombstone dated 1845 and a 7-by-4-foot piece of granite he’s helping another aspiring carver transform into an abstract butterfly commissioned 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

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 dating back to prehistoric days. Though the fundamentals of the art form haven’t changed, the tools have seen some innovations since the era when Michelangelo carved “David” with a hammer and handforged chisel. The tips of modern 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 sculpting 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 machine,” an ancient measuring device for three-dimensional objects consisting of adjustable 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 responsibility to adapt each language appropriate to the conditions of the [project].” Harlow’s first major public monument was completed five years ago—the bronze sculpture 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, completed 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 projects 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 garden,” 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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Summer 2009 | Shenandoah Living | 17

HOME & GARDEN

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).

Inside Out, Outside In » Some don’t see the porch as just an entryway. It’s a piece of artwork. 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 welcome 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 creating 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-

18 | Shenandoah Living | Summer 2009

est of porches—or even a front stoop. According to Overton and other frontporch 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 geraniumand-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 treated—and decorated—like one.” In other words, welcoming guests on a porch that hasn’t been properly dressed would be like serving iced tea

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 outdoor 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 strategically 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 evergreen 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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Summer 2009 | Shenandoah Living | 19

A House for all Seasons

» Helen Miller’s creative homes celebrate the year. 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. Grandmother 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 ladderback 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 handcrafted 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

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.

20 | Shenandoah Living | Summer 2009

» CREATIVE RESOURCES Helen Miller, now 80, remembers that creativity was a necessity in her childhood. Growing up in a busy household near Harrisonburg’s Woodbine Cemetery, Helen had a watchful eye, waiting until the cemetery workers gathered the withered flower arrangements 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.

» CHARITY HOMES 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.

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; others 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 creations 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

May 31–July 5, 2009

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Summer 2009 | Shenandoah Living | 21

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22 | Shenandoah Living | Summer 2009

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MORE EVENTS ONLINE:

www.shenandoahmagazine.com

JUNE JULY AUGUST 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

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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 Washington, 8 p.m., www.Theatre-Washington-VA.com Fatty Lumpkin, Lime Kiln Theater, Lexington, 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

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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

TICKET things to do from winchester to lexington

15 Kiln Kamp, Lime Kiln Theater, Lexington, (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

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West Side Story, Ohrstrom-Bryant Theatre, Shenandoah University, 8 p.m., (June24July 05), www.su.edu/pr/calendar

22 Disney’s Beauty and the Beast, Ohrstrom-Bryant Theatre, Shenandoah University, 8 p.m., (July 22-Aug. 2), www.su.edu/pr/calendar

24 Charlie Chaplin at the Symphony, 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

27 James Leva and Purgatory Mountain, Lime Kiln Theater, Lexington, 7:30 p.m., www.theateratlimekiln.com

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Stories from Concord, Lime Kiln Theater, Lexington, 7:30 p.m. www.theateratlimekiln.com

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

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 Technicolor Dreamcoat, Ohrstrom-Bryant Theatre, Shenandoah University, Winchester, 8 p.m., (July 8-19) www.su.edu/pr/calendar

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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

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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, Lexington, 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)

Summer 2009 | Shenandoah Living | 23

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24 | Shenandoah Living | Summer 2009