Categories
Food & Drink Living

Moveable feast: Chasing the food trucks

Food trucks offer some of the most creative and culturally diverse cuisine in town—but they can be elusive. Stumbling upon one is often a happy accident—a bonus while attending a festival or visiting a vineyard. We wanted to see if we could turn that on its head and provide a guide to finding your favorite food trucks—to make discovering them more intentional. We invited about 30 to send us their fall schedules. Fewer than half responded, and many told us they’re mostly booked for private events. It’s good to know that food trucks are flourishing here, even if it means we’re not always on the guest list (sniff). In any case, here’s our well-intentioned but noncomprehensive guide to grabbing food on the go through the end of November.

106 Food Trucks

In 2016, owner/chef Will Cooper rolled out his flagship truck, 106 Street Food, with a mission to shake up the sandwich world with creative variations on traditional favorites (falafel with provolone, pork schnitzel with lemon aioli, and Angus burger with smoked gouda, bacon, and fried egg, to name a few). Since then, Cooper has expanded his fleet to three trucks, each with a different style. 106-street-food.business.site

106 Street Food

American cuisine with international influences—falafel pitas, pork schnitzels, and big burgers.

Saturday, October 19, noon-9pm Bold Rock Hard Cider

Sunday, October 20, 1-7pm, Bald Top Brewing Co.

Wednesday, October 23, noon-6pm, King Family Vineyards

Friday, November 1, 5-11pm, Tomtoberfest

106 Grilled

Pressed sandwiches and paninis, like Cuban and caprese.

Saturday, October 19, noon-9pm, Bold Rock Hard Cider

Friday, October 25, 5-8pm, Starr Hill Brewery

Saturday, October. 26, 11am-9pm, Bold Rock Hard Cider

106 Eastview

Traditional and fusion Japanese fare like okonomiyaki and moco loco.

Saturday, October 19, noon-5pm, DuCard Vineyards

Tuesday, October 23, 5-8pm, Starr Hill Brewery

Friday, October 25, 4-11pm, Bald Top Brewing Co.

Sunday, October 27, noon-6pm, Chisholm Vineyards

 

Angelic’s Mobile Kitchen

Angelic Jenkins has been satisfying customers’ cravings for Southern cooking for five years. Her specialty is fried fish, but her soul food repertoire is complete. You can often find her on weekdays on Pantops Mountain, at 1538 E. High St. Call ahead to see if she’s there. angelicskitchen.com

Saturday, October 26, noon-6pm, Eden Ministries Fall Festival

Tuesday, October 29, 11am-1pm, Dairy Market apartments groundbreaking

Saturday, November 23, 9am-2pm, Cornucopia Festival

 

The Bavarian Chef

The Bavarian Chef has been serving traditional German schnitzel—both veal and pork—in Madison since 1974. Between the home base and the food truck, the restaurant dishes up about 500 schnitzels a week. The food truck menu also includes snacks such as a pretzel with beer cheese and mustard dips, pommes frites, potato pancakes with sour cream, and homemade applesauce—and sausages, lots of sausages! thebavarianchef.com

Saturday, October 26, noon-5pm, Chisholm Vineyards

Saturday, November 2, 9am-6pm, Montpelier Races

Wednesday, November 13, 6-8:30pm, Bald Top Brewing Co.

 

Carpe Donut

“Tender and steamy on the inside, slightly crisped on the outside.” That’s how Carpe Donut describes its apple cider donuts, and it’s on the money. For the better part of 12 years, the family-run business owned by Matt Rohdie and Jen Downie has churned out that singularly delectable donut, offered plain or sprinkled with cinnamon and sugar. But about a year ago, they expanded their offerings to include flavors like toasted coconut and double blueberry. (Carpe Donuts’ brick-and-mortar shop, in the McIntire Shopping Plaza, is open 8am-1pm weekdays.) carpedonut.org

Saturdays, 8am-1pm, at City Market

Wednesday, October 23, 6-10pm, Elvis Costello, Sprint Pavilion

Saturday, November 2, 10am-5pm, Vintage Virginia Apples Annual Harvest Festival

Friday, November 8, 6-10pm, Wilco, Sprint Pavilion

 

Catch the Chef

Chef Tyler Berry is famous for his cheeseburgers, Philly cheesesteaks, Boom Boom Shrimp, and fries with five distinctive toppings (the Baconator, for example). You can often catch Berry’s trucks—he also has a mobile “deli” that features wraps and sandwiches—in the Lowe’s parking lot in Ruckersville. Facebook @catchthechef

Saturday, October 19, noon-3pm, Keswick Vineyards

Sunday, October 20, noon-5pm, Chisholm Vineyards

Saturday, October 26, noon-8pm, Wilderness Run Vineyards

Sunday, October 27, noon-3pm, Keswick Vineyards

 

Farmacy

Wholesome, organic, Mexican-inspired fare by owner Jessica Hogan and her partner/chef Gabino Lino, whose local food experience includes working at Feast! and Beer Run. Our favorite is the Super-Naan Taco (pork al pastor with shredded lettuce and kale, onion, cilantro, feta, and guac, served on garlic naan topped with sour cream and a side of salsa). farmacy.guru

Saturday, October 19, 10am-5pm, Liberty Mills Farm

Friday, October 25, 5-8pm, Pollak Vineyards

Saturday, November 2, 10am-5pm, Albemarle Cider Festival

Saturday, November 16, 11am-5pm, Thomas Jefferson Wine Festival

Friday, November 22, 5-8pm, Glass House Winery

 

Firefly on the Fly

The mobile wing of the restaurant takes its chefs, servers, and menu offerings on the road. And, if the truck’s Facebook feed is any indication, the crew seems to have a lot of fun on these field trips. Daily specials and menu items reflect Firefly’s emphasis on providing vegan, vegetarian, and gluten-free options as well as bestsellers like the grass-fed Virginia beef burger. fireflycville.com

Friday, October 18, 5-8pm, The Fralin Museum of Art

Saturday, October 19, noon-4pm, Blenheim Vineyards

Sunday, October 20, noon-4pm, Liberty Mills Farm

Saturday, October 26, 5-8pm, Knight’s Gambit Vineyard

Sunday, October 27, noon-4pm, Liberty Mills Farm

Wednesday, October 30, 5-8pm, King Family Vineyards

Saturday, November 2, 10:30am-5:30pm, ARTCHO

Sunday, November 3, time TBD, Blenheim Vineyards

 

Good Waffles & Co.

Serves just what the name suggests, plus a few things you might not expect. Chicken-N-Waffles? Yes, of course. But also loaded waffle fries, waffle pudding, seasonal soups, and daily specials, and the signature bubble waffles with toppings savory or sweet. Fall desserts include bourbon apple pie—a waffle topped with housemade brown butter bourbon truffle ice cream, sliced apples, caramel sauce, and whipped cream. goodwafflesco.com

Wednesday, October 23, 5-8pm, King Family Vineyards

Saturday, November 2, 10:30am-5:30pm, ARTCHO

Wednesday, November 20, 5-8pm, King Family Vineyards

 

Little Manila

A lot of folks are hungry for the Filipino food Jessica and Fernando Dizon cook up in their truck. Nearly every weekday, you can find them at a lunchtime spot with people lined up for platters of pork or chicken barbecue served with rice, pancit noodles, or lumpia (fried spring roll). Facebook and Instagram @littlemanilacville

Saturday, October 19 and 26, 8am-1pm, City Market

Wednesday, October 23, 6-10pm, Elvis Costello, Sprint Pavilion

Friday, November 1, 5-11pm, Tomtoberfest

Saturday, November 2, 9, 16, 23, and 30, 8am-1pm, City Market

 

The SpiceSea Gourmet

Chef Whitney Matthews’ award-winning food truck is rolling out a cold-weather menu that includes she-crab soup (a secret family recipe), New England clam chowder, soft shell crab po’ boys, and fried lobster mac ‘n’ cheese. spiceseagourmet.com

Friday, October 18, 5:30-8pm, Grace Estate Winery

Saturday, October 19, noon-4pm, Valley Road Vineyards

Friday, October 25, 5-8pm, Decipher Brewing

Saturday, October 26, 5:30-8pm, Grace Estate Winery

Friday, November 1, 5-8pm, Decipher Brewing

 

Wonderment Bakeshop & Creamery

Founder Stephanie Taylor calls herself a “dessert enthusiast,” and credits her parents with encouraging both her sweet tooth and her love of baking from a young age. The goodies she dispenses from her adorable teal blue truck—artisan ice cream sandwiches and homemade pop-tarts—might make you think she’s never grown up. Not that we’re judging. In fact, we’re happy to indulge our inner child—especially with ice cream. Our seasonal favorite is her pumpkin pie in pop-tart form, with flaky crust, perfectly spiced filling, and that familiar brown sugar frosting. Taylor makes everything from scratch: ice cream, cookies, pastry crusts, and fillings. cvillewonderment.com

Saturday, October 19 and 26, 8am-1pm, City Market

Saturday, October 26, noon-6pm, Bold Rock Fall Foliage Festival

Saturday, November 2 and 9, 8am-1pm, City Market

 

Events & Festivals

Eden Ministries Fall Festival

Saturday, October 26, 11am-6pm, Keswick. eden-ministries.com

Bold Rock Fall Foliage Festival

Saturday, October 26, 11am-9pm, Nellysford. boldrock.com

Tomtoberfest

Friday, November 1, IX Art Park. tomtomfest.com

ARTCHO

Saturday, November 2, 10:30am-5:30pm, IX Art Park. artcho.org

Montpelier Races

Saturday, November 2, 9am-6pm, James Madison’s Montpelier, Montpelier Station. montpelier.org

Vintage Virginia Apples Annual Harvest Festival

Saturday, November 2, 10am-5pm, Albemarle CiderWorks, North Garden. albemarleciderworks.com

Thomas Jefferson Wine Festival

Saturday, November 16, 11am-5pm, Thomas Jefferson’s Poplar Forest, Forest. poplarforest.org

Cornucopia Festival

Saturday, November 23, 9am-2pm, Louisa. Search for “cornucopia” on eventbrite.com

Categories
Living

Refugee crisis hits home: Local agency braces for more cuts to U.S. resettlement programs

The 2020 federal fiscal year begins October 1, marking the deadline for Donald Trump’s presidential determination on the number of refugees allowed to enter the United States for resettlement. Virginia has already taken a hit from previous reductions by Trump, with Richmond’s Church World Service—one of nine State Department-designated resettlement agencies in the U.S.—announcing that it will close even before Trump makes his determination public.

“We’re turning our backs on a core American value,” says Harriet Kuhr, executive director of the Charlottesville International Rescue Committee. She cites the precipitous drop since Trump took office in the number of people allowed to enter the U.S. after fleeing violence, persecution, and famine in their home countries.

By the end of September each year, the president is required to announce the limit for refugee admissions to the U.S. The determination process is mandated by the Refugee Act of 1980, and requires that the president consult with Congress to reach a decision that is “justified by humanitarian concern.”

In September 2016, President Barack Obama significantly increased that limit to 110,000 for fiscal year 2017, responding to the Syrian refugee crisis. But shortly after taking office, President Trump lowered the refugee ceiling to 50,000 by executive order. In September 2017 and 2018, respectively, Trump cut the maximum number to 45,000 and 30,000.

In recent weeks, rumors have swirled around reports that the Trump administration is considering one of two options for fiscal year 2020: reducing the cap to 10,000 to 15,000 refugees, or dismantling the U.S. refugee resettlement program entirely. Prominent voices have risen in opposition to the anticipated cuts, including high-ranking former military leaders, who argue that failing to accommodate asylum-seekers who have helped our defense, diplomatic, and intelligence efforts could erode national security.

Here in Charlottesville, Kuhr says our local IRC office is not threatened with closing, but she still worries as this year’s deadline draws near. “We don’t know yet what the numbers will be,” she says. “But what we do know is that it seems there is this intention to again significantly reduce the number of refugee admissions at a time when more people are in need than at any other time in history.”

Numbers from the U.N. Refugee Agency back her up. By the end of 2018, the agency reports, 70.8 million individuals worldwide had been forcibly displaced. These included 25.9 million refugees, less than 1 percent of whom have the opportunity to resettle in another country.

“Even before any of this started with Trump, the number of refugees who ever get resettled in a third country—that’s including the U.S. and Canada, all of Europe, and any other country—was already a tiny, tiny number,” says Kuhr. “But now that solution for some of the most vulnerable people in the world is under threat for no apparent reason.”

“We have people who have already been vetted,” she continues. “They have already gone through a stringent security process. They have been found to be in dire need of a new start and a new life—and we’re basically turning our backs on them.”

In 2018, the IRC resettled 154 people here, far below its capacity of 250. “Charlottesville has been a wonderful place for refugee families,” she says. “They feel safe here. They feel welcome. The kids are thriving in school. The parents are working. We know there are people in need of what we have to offer. Yet we’re not being allowed to [offer it].”

Kuhr hasn’t given up hope, but neither is she optimistic. “My expectation is that no matter what happens, the IRC is not going away. We will still be here. We are still resettling a significant number of people, but a lot less than we were two or three years ago.”

Categories
News

The longest hour: A refugee resettlement simulation drives home the hardship and heartbreak of trying to enter America

My name is Abebi. I am a 12-year-old girl and I live in Nigeria. One day while I was at school, a group of men with guns burst in and kidnapped my entire class. The men were from the jihadist terrorist group Boko Haram, which means “no Western education.” They want to establish Sharia, or Islamic law, in my country, and are known for their brutality toward women and girls. 

After months of captivity—during which I was forced to cook and clean for the men, and to serve as a decoy that allowed them to lure and attack other men—I was able to escape. But now I don’t know where to go. I don’t know if my village or my home even exists, nor whether my family is alive. It is clear that I cannot stay in Nigeria and risk recapture. I have heard that there is someone who can take me to Ghana, where I can stay in a refugee camp and apply for resettlement in the United States.

My hope is that I can one day go to school again, and feel safe, and remember who I am—the person I want to be. 

I am not actually Abebi, but I assumed her identity for a role-play simulation called “Walk 6,000 Miles in My Shoes: A Refugee Resettlement Simulation Experience.” The Charlottesville Office of Human Rights hosted the event Monday at Northside Library as part of Welcoming Week, a national movement that seeks to raise awareness of the benefits of having immigrants live in our communities.

The simulation was developed in 2015 by a former Office of Human Rights employee, Paola Salas, in consultation with faculty and students from UVA’s Frank Batten School of Leadership and Public Policy, and staff from the International Rescue Committee. It dramatizes the many hurdles refugees face on the road to resettlement—an exercise that seems especially important now, as the United States, once a world leader in refugee resettlement, has become increasingly hostile to immigrants and refugees.

Shortly after taking office, President Trump temporarily froze refugee admissions—and then cut the limit to half of what it had been. In the current fiscal year the administration has capped admissions at 30,000, down from 85,000 in 2016. Trump is reportedly considering a further reduction in the fiscal year that begins October 1. 

In the event, part of the Charlottesville Office of Human Rights Welcoming Week, 20 people played the role of refugees seeking resettlement in the U.S. Photo: Lachen Parks

The clock is ticking

After I and 19 other participants filed into the library meeting room, we faced a maze of tables and crowd-control stanchions. Around the perimeter were nine stations, each representing a government agency or aid organization and staffed by trained volunteers playing the roles of bureaucrats, medical personnel, and security officers. These people would lead us—the refugees—through the steps of the resettlement application process. In the middle of the room was “Camp Hope,” which represented the various refugee camps where our characters, who were all from different countries of origin, would live once we reached our asylum countries. 

High above everything in the room, projected prominently on the wall, was a blue screen with a graphic that measured the five-year span of the simulation. Every minute represented a month, each 12 minutes a year. As I learned, it was extremely important to keep an eye on that clock, because just about every document I received came with an expiration date—identification, vaccinations, paperwork approvals, food and water supply vouchers. “This isn’t a game, it’s a simulation” said Todd Niemeier of the Office of Human Rights. “This is a visceral experience. It’s going to be frustrating at times. It’s going to be confusing at times.”

Our first task was to get across the border from our countries of origin into our asylum countries. This was easier for those whose profiles included resources like passports, money, or family members who could help pay a smuggler. My character, Abebi, had none of these advantages. It took five months just for me to arrange passage to Ghana.

Upon arrival there, I checked in at the United Nations High Commissioner for Refugees station. I was given a voucher for shelter at Camp Hope and told I would need to get vaccinations at the medical station. Because I had arrived so late in the year (it was already June at this point), the UNHCR had run out of vouchers for food and water supplies. They told me I could ask about getting these supplies at the medical station.

I got in line at the medical station—and waited two months to be seen. 

With proof of vaccinations in hand, I returned to UNHCR to apply for my identification card. But I was told there was a backlog, and I’d have to come back in a few months to apply—after which it would probably take six months to process. This was an enormous setback. Without identification, I could not begin the resettlement application process. It was almost November of Year 1, and I would be stuck at Camp Hope until June of Year 2.

Frustrated and desperate to get further along, I would have made easy prey for the agitators milling about Camp Hope, trying to recruit new members for terrorist groups by convincing refugees the whole resettlement process was corrupt. The agitators give you anything you need—IDs, documents, supply vouchers—in exchange for your pledge. Problem is, all the documents are fake and when you try to use them, you could lose eligibility for resettlement. Luckily, I was never approached.

When June of Year 2 arrived, I moved quickly from picking up my ID at UNHCR to getting a referral to a resettlement support center to finally start the application process. I momentarily felt a sense of triumph. Then I remembered I was really just at the beginning of another process. So, it was time to get back in line.

In August, I had my intake interview at the RSC. They asked a lot of questions about my history, such as “Were you persecuted for your ethnicity in your country of origin?” My answers were given numerical ratings. How those numbers added up determined whether I could even be considered for resettlement. 

This is where the journey ends for a lot of real-life refugees whose situations aren’t considered high priority. However, the dangerous situation with Boko Haram in Nigeria earned me medium priority. But before I could proceed to my pre-USCIS security screening, a bit of simulation business: I had to roll a single dice. If I got a one or a six, I would have to choose a random Crisis Card that could introduce anything from temporary bureaucratic setbacks to a natural disaster that destroys my shelter to a terrorist bombing that takes my life.

A powerful tool

A roll of the dice is just one metaphor for the many vicissitudes a refugee can face when seeking resettlement in the United States. The hardship, the repeated dashing of hope, the threats of violence or death (often realized, unfortunately), the lack of security, the bureaucratic roadblocks—all of these things, many of which I experienced by simulation, compose the soul-crushing reality that countless people across the world face in real life.

According to Harriet Kuhr, executive director of the International Rescue Committee in Charlottesville, there are approximately 68 million displaced people in the world. About 26 million of those are classified as refugees—people who have fled their country of origin and sought asylum in another, under the auspices of the U.N. Of those 26 million people, Kuhr says, fewer than 1 percent will have the opportunity to resettle in another country.

“I think the simulation is a powerful learning tool for people to just get a tiny window into that experience,” says Kuhr. “It helps people understand all of the bureaucratic and administrative hurdles that refugees have to go through. And how some people make it and some people don’t—and it’s hard to even understand why. You get the impact of that even in that short period of time.”

On Monday night, when the clock ran out on the simulation, only one of the refugees had made it through the process. A 10-year-old girl from Ukraine whose parents had both died in the conflict there, she arrived in Charlottesville and was awaiting placement in foster care. Other participants had died. But most were stuck in bureaucratic limbo.

My name is Abebi. I am 17 years old. Five years ago, after I escaped my terrorist captors in Nigeria, I fled to Ghana, where I was granted asylum and have lived in a refugee camp ever since. I am still in the midst of applying for resettlement in the United States. Last year, I was robbed, and my food vouchers were taken. That setback cost me months of progress. Despite my frustration, I remain hopeful that I will one day realize my dream of a new life in a country where, as a young woman, I can safely pursue an education and become the person I want to be. 

 

Categories
Unbound

The accidental environmentalist: Author Earl Swift could go on about the ravages of climate change. But really, he’d rather be hiking.

Earl Swift is the author of seven books, including the urgent and poignant Chesapeake Requiem: A Year with the Watermen of Vanishing Tangier Island. It was named a best book of 2018 by NPR, The Washington Post, Outside, Bloomberg, and Smithsonian, among others, and recently won a Reed Environmental Writing Award from the Southern Environmental Law Center.

Currently a Virginia Humanities fellow at UVA, Swift, 60, of Afton, is among America’s best nonfiction writers. During his 21-year tenure at The Virginian-Pilot, six of his stories were nominated for a Pulitzer Prize, as were two of his books (Chesapeake Requiem and Autobiography: A Classic Car, an Outlaw Motorhead, and 57 Years of the American Dream). He’s also been in the running for National Magazine Awards and (twice) for the National Book Award.

In the course of doing his job, he’s searched for missing soldiers in the jungles of Southeast Asia, kayaked the perimeter of the Chesapeake Bay, and spent three weeks canoeing and camping along the James river. He took time off to thru-hike the entire 2,190 miles of the Appalachian Trail—but ended up writing a story for Outside about pair of hikers he met along the way who were murdered in a camping shelter.

Swift’s critically acclaimed book was named a best book of 2018 by NPR, The Washington Post, Outside, Bloomberg, and Smithsonian, among others. Photo: Max March

It’s tempting to draw a direct line from Mark Twain’s semi-autobiographical travelogues in Roughing It to Swift’s narrative nonfiction (in part because he’s originally from Missouri, where he started his journalism career at the St. Louis Globe-Democrat). In the digital age, when a lot of what qualifies as news feels either manufactured or regurgitated, Swift adheres to one of the first tenets of journalism: reporting on experience.

But Swift’s hunger for experience and “getting out of the building,” as he calls it, doesn’t just make him a great reporter. He is a role model for outdoor adventurers. As someone who hikes the AT almost every day, his familiarity with the trails and wildlife of the area is a valuable resource (Ed. note: loves deer, hates snakes, faced-down a bear). He also has a reverence for the natural world that is infectious and reminds us it’s not something we should take for granted.

Swift would cringe to read all of this about himself. He is humble, self-effacing, and pretty damn funny. We sat down with him recently in a Crozet coffee shop to talk about writing, hiking, and enjoying “achievable adventures” while they’re still out there for the taking.

Why do you choose to live in Afton?

The short answer is that I live a mile from the Appalachian Trail, and on most mornings I go up and hike. I also lived for 25 years on or near the water, in Hampton Roads, and felt very connected to it. My fiancé, Amy, and I often walk the sandy trails of First Landing State Park, near her home in Virginia Beach. But there’s something about the mountains that trumps my love of water. I am rebooted every day on the trail. Regardless of whatever problems I might be dealing with, when I get out there and take on a tough uphill it balances everything.

Being connected to the outdoors seems vitally important to you.

I’m not a churchy guy, but being out in the woods connects you to something bigger—and, of course, the ocean does the same thing. I don’t know whether it’s because of the perspective you have when you’re on a mountain, or the animals you run into at any given moment.

Such as?

Well, I never get tired of seeing deer. It’s always exciting to see a bear. But I don’t much like seeing rattlesnakes.

Bears don’t scare you?

We live in a very bear-y stretch of mountain here. Most of the time, they’re just plain fun to see—but they always demand respect. Three or four years ago, I was hiking with a friend and her 10-year-old son, Lincoln. We were on the Albright trail off the Blue Ridge Parkway. About 300 yards after setting out, I heard Lincoln say, “Oh, it’s a bear.” I turned to find that I’d walked right past a bear standing two feet away, on the edge of the trail—an adolescent, and not huge, but bigger than me. I did everything you’re supposed to—raised my hands over my head to make myself look bigger, and spoke to the bear in a firm and commanding voice. It couldn’t have cared less. We had a standoff for a long moment before I started yelling at it to get the hell out of there. Finally, it did, but very slowly. He was like, yeah I’ll leave, but on my own terms, and sauntered into the woods.

Did that put you off of hiking for awhile?

Not at all. Hiking is pretty much my gym. The AT is so close to my house that I just go from Rockfish Gap either north or south, usually south. There’s a five-mile stretch that leads down to the Wolf Shelter and throws a little of everything at you. It’s a good interval workout. And right [about] now, in early spring, it’s beautiful. There’s nothing between you and this incredible view of the Rockfish Valley. You can go with earbuds in and not worry about listening for a rattle, and just cruise. Once summer comes and the snakes arrive, I leave the earbuds at home.

I thru-hiked the trail in 1990 and have very fond memories of lots of places in Virginia that I would like to get back to—and eventually will.

I heard you found a plane-crash site near the AT.

I didn’t discover it, but I did get to it. It was an old radial-engine Marine Corps trainer that had been flying to Nashville from the East Coast. It lost oil pressure over the Blue Ridge. The guys bailed out and both survived. The wreckage is about 600 feet off the AT at the bottom of a steep decline. I knew it was on the south side of Humpback, probably on the flank that faces east. That’s a big mountain, but after a lot of bushwhacking I found the plane, in big identifiable pieces. It’s work to get to it, and even more work to get back out—you almost have to go hand-over-hand. Along the way I found a lot of other stuff too. Weird poems written on boulders—it was little creepy, a little Blair Witch-y.

What’s the most extreme situation you’ve been in?

You mean, when I was sure I was gonna die? There are a lot of competitors for that. The Pilot once sent me around the Chesapeake Bay in a kayak for six weeks, and I was filing stories as I went. One night I camped on this tiny spit of sand called Honeymoon Island, about a quarter mile from land. I pitched my tent, an aluminum-frame North Face Bullfrog. I was settling down for the night when I heard the rumble of thunder in the distance. Five minutes later, there’s another snarl of thunder, and this one’s close. I felt the ground tremble. And then, suddenly, the tent is slammed by this gale-force wind and flips over. The storm brought lightning that hit so close I would actually leave the ground. In an aluminum-frame tent with the nearest taller object a quarter mile away, it seemed impossible that I wasn’t going to get struck by lightning. It was 25 minutes of sustained terror.

Why do put yourself in these extreme situations and write about them?

Nothing I do is that extreme. I mean, there are people who do crazier things. Mountain climbers? That is some bat-shit crazy stuff.

Okay, but you seem to gravitate to writing about people in extreme situations, like the Tangier watermen. Why is it important to know about these people and these environments?

Most of it is not by design, or maybe it is and I’m just not aware of it. I’m an extremely geeky guy. The kind of story that interests me isn’t necessarily a life-or-death struggle to survive. Those elements pop up along the way. It’s not like I go looking for them.

For example, I was on Tangier when the Henrietta C. went down and Eddie Jacks [Charnock] drowned, so it was clear that would be part of the book and probably also a magazine story. I met my book deadline in October 2017. In November, I went back to Tangier and re-reported the Henrietta C. sinking for Outside. I liked the way the magazine story turned out so much that I pulled Chapter 22 out of the book and substituted it with much of what I’d written for the magazine. Had I not been there, I’m not sure I would have written about it.

So, adventure finds you?

Oh no, I can see the headline now. Don’t do that to me! [laughs] The key is to leave the building. If you leave the building—if you project yourself into the world—stuff will happen, and you’ll have things to write about.

Storm-driven erosion and sea-level rise threaten Tangier Island’s future. Photo: Adrees Latif/Reuters/Newscom
You’ve had this moment of being the expert on Tangier Island, which is slowly being engulfed because of sea-level rise. It strikes me as a very important story for our time.

Unfortunately, it’s one of those stories that people won’t realize how important it is until the wider implications of climate change become all too apparent. Tangier is the proverbial canary in a coal mine. It’s just the first of hundreds, if not thousands, of towns that will face the same fate. And not long from now. We’ll live long enough to see it begin, and our kids will live plenty long enough to see this at its worst.

The importance of Tangier is not that it’s a town of 460, or even that it has a lifestyle that sets it apart from any other place in America. It’s that it’s the first of many. And how we respond will inform what we do the next time and the time after that.

It’s analogous to this French parable: There’s a pond with a lily pad on it the size of a silver dollar, and every day the lily pad doubles in size. After 30 days, the lily pad covers the entire surface of the pond. And the parable asks, on what day did the lily pad cover only half the pond? The answer is, on the 29th day.

That’s where we are. That’s why I think Tangier is important. It’s a wake-up call. It should be, anyway.

Circling back to you in the outdoors, and adventure. Looking at your work, those seem to be focal points. But you claim they’re not.

I would not necessarily qualify myself as an environmental writer, though it’s certainly one of my passions. But I try to stay resolutely general assignment and not get pigeonholed. Journey on the James is, on the one hand, an adventure memoir, but on the other hand it’s a history book—much of it about the French and Indian War—masquerading as an adventure memoir. It’s a very different book from Chesapeake Requiem, which is not on its face an adventure story, although being there, I guess you could argue, was an adventure.

It’s experiential.

It’s deep immersion. If there is a common denominator in my stories, it’s that.

There’s also a thread about having these places available to you, that these things are there for the taking.

That’s an interesting point, because none of these are experiences are beyond the means—physical or financial—of most people who read about them. Going on the James River in a canoe is not exactly like going to the river of no return. I’m no Teddy Roosevelt, and I did it. It’s an achievable adventure. And people are really attracted to that kind of thing. And also because, I’m chicken. I’m not looking to kill myself. I want to live a long and boring life.

 

Swift’s tips for surviving achievable adventures

The author says his side gig as a salesperson at Great Outdoor Provision Co. in the Barracks Road Shopping Center “gives me a chance to talk to people who are about to have adventures and give them advice.” Here it is, in a nutshell.

“Bring water. I can’t tell you how many times I’ve been in the Humpback Rocks’ parking lot and seen people heading up there, and they’re not carrying water. Every time I see someone doing that, especially if it’s an older person, I’ll say, ‘You know, you need to rethink this.’ Just because the sign says ‘40-minute walk to the rocks’ doesn’t mean it’s going to be a garden stroll. Do not be fooled by that sign. You need water. You need lots of water.”

“Never wear cotton while hiking. Cotton will kill you. Cotton absorbs eight times its weight in liquid. If it gets wet it takes forever to dry out. And it will suck the heat out of you fast. If you’ve spent a sweaty day climbing to an overlook, and a wind’s blowing, it might be 60 degrees but if you’re wearing a soaked cotton T-shirt, you are a prime candidate for freezing to death. There are probably more people who freeze to death in that kind of weather than in bone-cracking cold. If you go hypothermic and you’re a mile up the mountain, you’re in serious trouble.”

“Wear wool or polyester, instead. You might think wool would be too hot in the summer. Not true. A light merino wool T-shirt will keep you cooler than cotton in summer, and warmer in winter.”

“Always pack a waterproof shell, even if it’s sunny. It’ll protect you from the deadly effects of wind when you’re sweaty and tired.”

“Wear wool socks year-round. There is no reason for anybody to wear cotton socks at any point in their entire lives. Wool socks wick sweat. When you wear them your shoes will never stink. You will not get blisters to the degree that you do with cotton socks. We spent generations trying to come up with a man-made fabric that could replicate what wool does, but we’ve never quite managed to do it. Wool is the miracle fabric.”

“Bring sunblock, wear a hat, and bring bug spray. I still think DEET might be unparalleled in its effectiveness, even if you can hear your chromosomes snapping as you slather it on. But last summer I experimented with picaridin. It smells a lot better. It seems to be effective against ticks and mosquitoes. And it won’t eat away at your gear the way DEET does. So, I think I may be capable of change, even with my strong opinions. I’m doing a slow turn.”

Categories
Knife & Fork

The joy of eating: How a local cook, food stylist, and blogger with a national following learned to love food again

After years of struggling with disordered eating and food sensitivities, Renee Byrd rediscovered her love of food and cooking. Now she shares recipes—and a bit of life-changing magic—on Will Frolic for Food, the blog she started in 2013.

In a way, Byrd, 29, is the Marie Kondo of food. While she advocates a better, simpler way to eat—plant-based, mostly sugar-free, low on dairy, almost vegan—she doesn’t suggest that her way is the right way. It’s just what works for her, and she invites her blog visitors and 47,600 Instagram followers to find their own joy in food.

“Eating something that reminds you of what your mother made when you were growing up can be incredibly healing,” says Byrd, pictured here in a Richmond coffee shop. Photo by Tiffany Jung

Byrd is more than just an avid foodie. She’s a member of the ethereal folk band Larkspur, a poet, and yoga instructor. But where Byrd really shines is with her food photography and styling. Byrd’s atmospheric images and recipes have been featured in Self and Seventeen magazines, and on the Williams-Sonoma website.

Byrd revels in the Charlottesville food scene. She’s an enthusiastic consumer of produce from City Market, where she can also be found at Frolic, the small-batch chocolate and coffee-roasting business that her husband, Logan Byrd, runs out of their backyard commercial kitchen.

We caught up with Byrd recently to find out more about her and her work. Prepare to be inspired.

Why did you decide to write about food?

I started the blog as a way to practice writing and photography, but at the same time I was also developing recipes, so my husband encouraged me to share them. We were eating interesting, creative, delicious things, but I would just make something once and not write down the recipe. I was just like, it’s what inspired me at the time. He was just trying to get me to share with other people. And I got really into it.

You write about “falling in love with food again” after learning you had food sensitivities. Is sharing this also a mission for the blog?

Yeah, that is part of it. I had some disordered eating problems when I was young, and I had to heal my relationship with food. Getting into cooking and learning how to cook nourishing, plant-based food was part of my healing. But I wanted to make food that tastes really good, instead of trying to nourish my body based on some set of rules I observed in our culture, like, “you should eat salad.”

Sounds like intuitive eating. But you don’t seem like a person who’s into food fads.

I don’t really use diet labels. When I was 21 I did go vegan for a while. I had already stopped eating dairy because I was allergic to it, and after I went vegan I felt so much better. But I eventually developed some food intolerances, which I attribute to eating a lot of processed vegan food. So I started incorporating a little bit of fish, some goat dairy, and eggs into my diet, and I started to feel better again. Food is definitely part of my self-nurturing and -nourishing process. And it’s closely related to my mental-health journey—gaining a sense of fulfillment and of making conscious choices.

What does “frolicking for food” mean, and how can it help others?

It’s about finding joy in food and continuing to make it really delicious even if you do have sensitivities. It reminds me of the phrase “rare diseases are not rare.” Likewise, food sensitivities are not rare. A lot of people are not even conscious of dietary parameters that could rid them of suffering or being deeply fatigued. So, for me, frolicking is about reclaiming the joy in food.

There’s something about your food photography that seems to have a similar message.

I try to create a sense of aliveness and vibrancy in something that’s still and immobile. I try to cultivate in the images a sense of quiet and space, which are things I appreciate in life and in food. When I’m photographing I have to gain a sense of slowness and stillness, because it’s just me and a plate of something that can’t talk to me. It helps me appreciate the beauty in something as simple and ephemeral as food. It’s here and then it’s gone. But it also can provide a lot of beauty. A bowl of curry is beautiful because it’s delicious, but it reaches another level when it has edible flowers and a swirl of cream on top.

What ingredients are you excited to get your hands on this spring?

Strawberries! I’m like itching for them right now. And, gosh, some of my favorite edible flowers come out in spring—cherry blossoms, apple blossoms, violets. And we have an asparagus patch—it’s like magic every spring. We get a lot! 

Looking at your blog and reading about all of your endeavors, it seems your creativity goes beyond food.

Well, you should see my list of recipes I have yet to post—it’s like hundreds. I’m also a musician and a poet, and I do portrait photography and even weddings. I’m also a yoga teacher. It’s great! I love it!

What drives your creativity?

One of my core missions is to serve people well—to give them things that are practical and provide a sense of simple joy and connection to somebody similar to them. I think that can reduce suffering for people. That is my ultimate goal: to reduce suffering in the world, no big deal [laughs]. Maybe it’s through food, or conversation, or a beautiful photo. A lot of people who follow my work feel connected to me. They are sensitive souls, and I’m somebody who gets them.

Do you feel that food itself can be healing?

Yes, I do. On two levels: emotional and physical. Eating something that reminds you of what your mother made when you were growing up, or of a beautiful experience in your life, can be incredibly healing. Once in a blue moon I’ll go to Sub Rosa Bakery in Richmond. They have these incredible pastries, not something I typically eat. There’s refined sugar and wheat and dairy. But it feeds my soul. If I feel a bit bloated the next day, who cares? Food can heal people physically, too. I used to have IBS [irritable bowel syndrome], and I’ve completely healed my gut through healthy eating.

On the blog you mention your interest in herbalism. Does that play into your recipes?

It does. It’s sort of a hobby, studying herbalism and including different herbs and roots and mushrooms that are beneficial in my diet. I post a lot of recipes that incorporate herbalism—hopefully, in a very low key, non-intimidating way.

Is that important to you—to communicate in an accessible way?

I try to write the blog the way that I talk to people. When it comes to food, I’m sort of irreverent. I’m totally into all of this hippie woo-woo stuff. But I also take it with a grain of salt. I’m very wary of the cult mindset that can develop around things like herbalism and healthy food. So, the way that I speak on the blog is meant to be very inviting and friendly and relaxed. I want people to feel that they’re just hanging out with me.

 

Eating Around

Although food sensitivities make eating at home more practical for Byrd, she’s found plenty of local places that accommodate special dietary needs in delicious ways. “We have an insane amount of good food in this town,” she says. Here’s where she gets it. —JMM

Roots Natural Kitchen: “I go there a couple of times a week for The Southern Bowl.”

Juice Laundry: “I love their raw juices and green juices, cold brew latte, and Coco Verde with a ton of ginger!”

Moon Maiden’s Delights: “Their Best Day Bar is amazing, with a gluten-free oat base and seasonal flavors like mango or strawberry-cardamom.”

Citizen Burger Bar: “My husband likes their grass-fed beef. I get the beet burger and sweet potato fries.”

Bluegrass Creamery: “I love their vegan coconut ice cream, and their housemade gluten-free waffle cones are the best I’ve ever had. You can find their food truck at the IX Art Park in the warmer months.”

The Pie Chest: “Good coffee and dairy-free lattes. Their chai and matcha is the best in town!”

 

Recipe

Honey-sweetened strawberry jam thumbprint cookies

Photo: Renee Byrd

By Renee Byrd (adapted from The Kitchen McCabe)

Soft, honey-sweetened “sugar” cookies meet tangy-sweet strawberry jam. These cookies come together in just about 15 minutes, plus they’re pretty dang healthy to boot! Free of gluten, grain, refined sugar, and dairy, but absolutely delicious—like, “Wow, this is healthy?” delicious.

Prep: 5 minutes. Bake: 8-10 minutes per sheet. Makes: 18 cookies

Preheat oven to 350 degrees.

Ingredients

2 1/4 cups blanched almond flour

3/4 cup tapioca flour

¼ tsp. salt, plus more for topping

½ tsp. baking powder

½ tsp. baking soda

1 tsp. vanilla extract

1/3 cup honey

1 Tbsp. cashew butter

1 Tbsp. coconut oil

1 egg

Strawberry jam for filling

Method

1. In a large bowl combine almond flour, tapioca flour, salt, baking powder, and baking soda. In a separate small bowl, combine vanilla, honey, cashew butter, coconut oil, and egg. Add wet ingredients to dry ingredients, and stir to combine.

2. Scoop out rounded tablespoons of dough and roll them into balls. On a large baking sheet lined with parchment paper, place balls about an inch apart.

3. Using your thumb, create an indentation in the top of each, and fill with 1/4 to 1/2 teaspoon of jam. Bake 8-10 minutes, until the bottoms are deeply golden and the tops are lightly golden.

4. Cool 5-10 minutes before eating. Add more jam as desired.

Categories
Living

The baron of baked goods: Luck, talent, and “some darn good pie” led Brian Noyes to foodie fame

Serendipity has been a good friend to Brian Noyes, owner of the acclaimed Red Truck Bakery. With locations in Marshall and Warrenton, Virginia, 45 employees, and orders pouring in online, Noyes’ business is better than ever and his homespun image endures, in spite of his enormous success.

He tells the story of that success, and describes his impossible good luck, in the Red Truck Bakery Cookbook: Gold-Standard Recipes from America’s Favorite Rural Bakery, first published in October 2018 and already in its second printing. Noyes is so fortunate, and he drops so many names—including Tommy Hilfiger, who sold him the signature red truck, and John Wayne, who once made him a tuna sandwich—that you kind of want to hate the guy.

But save your hate for someone who deserves it, because Noyes is a sweetheart, a California boy who became a Virginia country gentleman with a taste for the local moonshine that he also uses in  some of his recipes. That part of his personality comes through in his storytelling, which is endearing and full of meaning. He frames his recipes with stories of the people, places, and flavors that influenced him, so the book is both autobiographical and instructional.

About that tuna sandwich: Noyes was 19 and working as the art director of a weekly newspaper in California when he stopped by Wayne’s house to return photos that the paper had borrowed for a story. The door opened, and there stood The Duke, who invited Noyes in for lunch. He watched as the actor methodically made the tuna salad—mayo, a pinch of salt, chopped pickles and celery, more mayo—and began building the sandwiches. “Before adding the top slice of toast,” Noyes writes, “he looked right at me, and smashed a fistful of potato chips into the tuna filling, commanding in his drawl, ‘This is why you’ll like this.’”

Noyes still makes tuna sandwiches the same way. More importantly, he writes, “John Wayne’s lesson sticks with me 40 years later: there are no rules.”

Serendipitous? Yes. But the lesson also underpins Noyes’ cooking philosophy: putting a twist on classics and making them his own. For example, instead of the tried-and-true Virginia ham biscuit, he creates ham scones, and his version of skillet cornbread is slathered with pimento cheese frosting.

Before Noyes launched Red Truck Bakery, in 2007, he worked for 30 years as an art director at various magazines, landing finally at The Washington Post. He used his vacation time to attend cooking schools, and to take food-focused road trips all over the South—with his architect husband Dwight McNeill by his side and a beat-up copy of Jan and Michael Stern’s Roadfood in the glovebox. On weekends at home, Noyes cooked and baked. One day in 1997, while he was preparing peach jam for his first-ever entry in the Arlington County Fair, a friend stopped by with some crystallized ginger. A spur-of-the-moment decision to chop some up and throw it into the pot—along with cinnamon, nutmeg, and sugar—resulted in a spicy-sweet jam that won Noyes four awards, including first prize, and the title of grand champion.

Brian Noyes. Photo: Dwight McNeill

Noyes went on to start a small-batch bakery out of the kitchen of his country home, in Orlean, Virginia. He delivered breads, pies, and granola to three small, rural stores in the now-famous red truck (which he bought online, later learning that Hilfiger was the seller), and launched a website to sell his goods.

Some of those goods—fruit pies, quiche, and granola—were served at a 2007 picnic in Rappahannock County attended by The New York Times food writer Marian Burros. Red Truck Bakery ended up leading Burros’ Christmas roundup of her 15 favorite national food purveyors. The day after the story appeared, Noyes’ website traffic skyrocketed from two dozen hits to 57,000 in a single day.

After tasting success, Noyes wanted to establish a bricks-and-mortar location, which he did after a long search with McNeill. The couple redesigned and renovated a 1921 former Esso service station, in Warrenton, opening the bakery on July 31, 2009.

With the nation in the throes of the Great Recession, the timing sucked. But Noyes and his husband and team persevered. After the economy picked up, Noyes sent a thank-you note to then-president Barack Obama in 2016. Obama dispatched a staffer to hand-deliver a note to Noyes, who handed Obama’s man a sweet-potato pecan pie—Noyes’ mash-up of two classics.

On Pi Day, March 14, 2016, Obama posted a lengthy shout-out on Facebook and the White House website, commending Noyes on both his perseverance and his pie. “I like pie. That’s not a state secret…I can confirm that the Red Truck Bakery makes some darn good pie,” Obama wrote.

So, you see, it’s not just about luck. It’s also about perseverance, relentlessly pursuing a dream, and baking goodness into everything you do.

Meet the author

As part of the Virginia Festival of the Book, Brian Noyes will appear at Williams Sonoma at The Shops at Stonefield, from 11am-12:30pm on March 21, for a baking demonstration, discussion, food samples, and a book signing.

Recipe

Strawberry rhubarb pie

From the Red Truck Bakery Cookbook, by Brian Noyes

First published in October 2018, Red Truck Bakery Cookbook is now in its second printing.

“My dad was a dessert purist who loved straight-up rhubarb pie, but it was always too one-note and tart for my liking,” Noyes writes. “To sweeten it and incorporate a lightly floral component, I added strawberries brightened with lemon zest, cinnamon, and ginger. They’re the perfect counterpoint. Dad would probably frown upon my version of the pie, but our customers like it this way. Everyone loves seeing it appear on our shelves, if only because each year it marks the first fresh-fruit (or fresh-vegetable, in the case of rhubarb) pie after a long winter.”

Makes one 10-inch pie

Ingredients

3 or 4 stalks fresh rhubarb, sliced on an angle into ¼-inch-wide pieces (2½ cups)

4 cups fresh strawberries (about 2 pints), hulled, halved if large

1¼ cups sugar

½ cup cornstarch

¼ tsp. ground cinnamon

¹⁄8 tsp. ground or freshly grated nutmeg

¹⁄8 tsp. ground ginger

1 tsp. lemon zest

2 tsp. fresh lemon juice

1 recipe Classic Piecrust dough, or

2 store-bought crusts

2 tbsp. unsalted butter, chilled and cubed

1 large egg, whisked with 1 tablespoon water

Vanilla ice cream, for serving (optional)

Method

1. Preheat the oven to 375 degrees. Place a raised wire rack inside a rimmed baking sheet.

2. In a large bowl, combine the rhubarb and the strawberries.

3. In a medium bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, ginger, and lemon zest. Add the sugar mixture to the rhubarb and strawberries and toss to combine. Stir in the lemon juice. Let sit for a few minutes to allow the fruit to release juices.

4. Roll out one disc of pie dough into a 13-inch round and fit it into a 10-inch pie pan, leaving the crust overhanging. Pour the strawberry-rhubarb mixture into the crust and dot the top of the fruit with butter.

5. Roll out the second disc of dough into a roughly 18-by-13-inch rectangle. Cut it crosswise into six 3-by-13-inch strips.

6. Create a lattice crust by laying three strips of dough across the pie horizontally, then laying three strips of dough perpendicularly across them. Weave the top strips of dough over and under those on the bottom. Trim the dough about 2 inches from the pan, and roll and crimp the edges, combining the lattice crust with the dough in the pan. Brush the dough with egg wash.

7. Carefully place the pie on the prepared baking sheet. Bake for 90 minutes, turning after each 30 minutes or until the center is bubbling. Let cool on a raised wire rack.

8. Serve with vanilla ice cream, if desired.