Every year, C-VILLE publishes a power issue. It’s usually a rundown of local real-estate moguls and entrepreneurs, tech tycoons, arts leaders, and big donors. This year’s issue is a little different—most of the people and groups listed here aren’t the richest folks in town. They don’t own the most land, they don’t run the biggest companies. But when things got really rocky, they stepped up, and exercised the power they do have to help those around them. This isn’t a comprehensive or objective list, of course, but we hope it highlights some of the many different forms that power can take in a community like ours. —Dan Goff, Brielle Entzminger, and Ben Hitchcock
The Organizers: Black Lives Matter movement in Charlottesville
There’s a revolution brewing. Activists all over the country and the world are taking a stand against police brutality, and Charlottesville is no different. Over the last few weeks, local black activists young and old have organized events in support of the national Black Lives Matter movement and its associated goals, including a march from the Charlottesville Police Department to Washington Park and a Defund the Police Block Party that marched from the John Paul Jones Arena parking lot to hold the intersection of Barracks Road and Emmet Street. Other organizations such as Congregate Charlottesville and its Anti-Racist Organizing Fund are supporting the activists calling for defunding the police department. Little by little, change is happening—on June 11, Charlottesville City Schools announced it will remove school resource officers and reallocate those funds for a new “school safety model.”—D.G.
The Documenters: C’ville Porchraits
How do we preserve art and community during a pandemic? It’s been a question addressed by many creatives, perhaps none more successfully than the creators of Cville Porch Portraits. Headed by Eze Amos, the “porchrait” takers, who have photographed 950 families outside their Charlottesville-area homes, also include Tom Daly, Kristen Finn, John Robinson, and Sarah Cramer Shields—all local photographers in need of work once the city shut down. The group has donated $40,000 to Charlottesville’s Emergency Relief Fund for Artists. “This is for everyone,” says Amos of the project, which has been successfully emulated by other photogs, including Robert Radifera.—D.G.
The Musicians: The Front Porch
As most concert venues were struggling to reschedule shows and refund ticket money, The Front Porch, Charlottesville’s beloved music school and performing space, wasted no time in pivoting to COVID-friendly programming. Executive Director Emily Morrison quickly set up Save the Music, a livestreamed concert series that brings performances by local artists like David Wax Museum and Lowland Hum to the comfort and safety of your home. If you haven’t tuned in yet, there’s still plenty of time—as the city tentatively reopens, Morrison recognizes that live music will likely be one of the last things to return, so she’s extended Save the Music to late August.—D.G.
The Innovator: Jay Pun
All restaurant owners have had to get creative to keep their businesses alive during the pandemic, but almost no one has been as creative as Jay Pun, co-owner of both Chimm and Thai Cuisine and Noodle House. Pun has gone further than just a pickup/delivery model by starting a virtual cooking series on Instagram and Facebook Live, and selling kits to be used in tandem with the lessons. He’s also donated significant amounts of food to UVA health workers, and most recently has brought other Thai restaurants into the conversation: A recent discussion with the proprietor of famed Portland institution Pok Pok focused on food, but also touched on the issue of race in America.—D.G.
The Reporter: Jordy Yager
Through his work as a Digital Humanities Fellow at the Jefferson School African American Heritage Center and as a reporter for multiple local news outlets, journalist Jordy Yager addresses equity or the lack thereof in all its forms. This is showcased most notably in his Mapping Cville project, which takes on the enormous job of documenting Charlottesville’s history of racially restrictive housing deeds, but also through in-depth coverage of Home to Hope, a program dedicated to reintegrating formerly incarcerated citizens into society, and other studies on the redevelopment of Friendship Court and the day-to-day lives of refugees. Yager’s also extremely active on Twitter, retweeting the content of community organizers as well as his own work, and keeping his followers up to date on, well, almost everything.—D.G.
The Safe Places: The Haven and PACEM
Since the onset of the pandemic, the places that serve some of our community’s most vulnerable members have ramped up their efforts to keep guests and staff safe. Downtown day shelter The Haven has opened its doors to women who needed a place to sleep, while also continuing to provide its regular services, including daily to-go meals, with cleanliness and social distancing measures in place.
PACEM has remained open, serving more than 40 people per night, even though its volunteer staff is smaller than usual. Guests are screened for virus symptoms, and they’re given face masks, among other safety precautions, before being admitted to either the men’s or women’s shelter, where there’s at least six feet between every cot. Though it had to move its male guests out of a temporary space at Key Recreation Center on June 10, PACEM will offer shelter for women at Summit House until at least the end of the month.
Thanks to funding from the city, county, and a private donor, PACEM has also housed 30 high-risk homeless individuals in private rooms at a local hotel, in addition to providing them with daily meals and case management. Men who still need shelter after leaving Key Rec have been able to stay at the hotel for at least 30 days.—B.E.
The Sustainers: C’ville Mutual Aid Infrastructure
One of the most heartwarming nationwide responses to COVID-19, and all of the difficulties that came with it, was the widespread creation of mutual aid networks. Charlottesville joined the trend in March, creating a Facebook page for community members to request or offer “time, money, support, and resources.” Since it was launched, the page has gained hundreds of followers, and posts have ranged from pleas for a place to sleep to the donation of a
half-used Taco Bell gift card. The page’s moderators have also shared resources such as a continually updated list of when and where food-insecure community members can access pantries. Though it came about through dire circumstances, the C’ville Mutual Aid Infrastructure network is proof that our community looks after its own.—D.G.
The Nourishers: School lunches
Before COVID, over 6,000 students relied on our public schools for free (or reduced price) breakfast and lunch. To make sure no student has gone hungry since schools closed in March, Charlottesville City Schools and Albemarle County Public Schools have given away thousands of grab-and-go breakfasts and lunches to anyone under age 18, regardless of family income. With the help of school staff and volunteers, both districts have set up dozens of food distribution sites, as well as sent buses out on delivery routes every week. During spring break, when CCS was unable to distribute food, Pearl Island Catering and Mochiko Cville—backed by the Food Justice Network and area philanthropists Diane and Howie Long—stepped up and provided 4,000 meals to kids in neighborhoods with large numbers enrolled in free and reduced-price meal programs. Even though students are now on summer break, that hasn’t slowed down staff and volunteers, who are still hard at work—both districts plan to keep the free meal programs going until the fall.—B.E.
The Superheroes: Frontline workers
After Governor Ralph Northam issued his stay-at-home order in March, most Charlottesvillians did just that: stayed at home. But the city’s essential workers didn’t have that luxury. In the language of Northam’s executive order, these are employees of “businesses not required to close to the public.” Frontline workers’ jobs vary widely, from health care professionals to grocery store cashiers, but they all have one thing in common: The people who do them are required to put on their scrubs or their uniform and go into their physical place of employment every day, while the rest of us work from the safety of our sofa in a pair of sweatpants. Their reality is one that the majority of us haven’t experienced—and the least we can do is thank these workers for keeping our city running.—D.G.
The Reformers: Commonwealth’s attorneys/Albemarle-Charlottesville Regional Jail
The area’s commonwealth’s attorneys are some of the most powerful people you might never have heard of. During normal times, Albemarle’s Jim Hingeley and Charlottesville’s Joe Platania have tremendous influence over sentencing decisions for those on trial in their localities. They’ve both worked toward progressive reforms since taking office, but since the pandemic took hold, they’ve accelerated their efforts.
The effect has been especially pronounced at the Albemarle-Charlottesville Regional Jail. Under the guidance of the commonwealth’s attorneys and Jail Superintendent Martin Kumer, around 90 inmates have been transferred to house arrest. As prisons across the state have fought coronavirus outbreaks, the ACRJ has yet to report a single case among those incarcerated.
“It’s a shame that it took this crisis to motivate the community to get behind decarceration,” Hingeley said at a panel in May, “but it’s happened now, and when the crisis has passed, we’re going to work to continue doing this.”—B.H.
The Voices: Charlottesville Twitter
“Twitter isn’t real life,” some say. (Most often, they say it on Twitter.) But Charlottesville’s ever-growing group of dedicated tweeters has recently used the platform to make real-life change.
The synergy between social media and protest is well-documented, and the demonstrations against police brutality that have taken place across town have been organized and publicized on Twitter, as well as on other social media platforms. Meanwhile, people like Matthew Gillikin, Rory Stolzenberg, and Sarah Burke have used Twitter to call out the police department for botching its collaboration with state forces and dragging its heels on revealing important budget details. And Molly “@socialistdogmom” Conger—perhaps Charlottesville Twitter’s most recognizable avatar—continues to digest and interpret dense city government meetings for the public, making real-life advocacy easier for everyone.
The effect is felt on UVA Grounds, as well—this month, tweeters shamed the university into changing its new athletics logo to remove a reference to the school’s historic serpentine walls, which were designed to conceal enslaved laborers. After UVA abruptly laid off its dining hall contract employees in March, outraged tweeters raised tens of thousands of dollars for those workers, while pushing the university to create an emergency contract worker assistance fund. And recently, Zyahna Bryant drew attention to UVA President Jim Ryan’s limp response to the protests that followed the death of George Floyd, when she tweeted her resignation from the school’s President’s Council on University Community Partnerships. Keep tweeting, people. It’s working.—B.H.
Updated 6/24 to clarify which organizers were responsible for recent demonstrations to support Black Lives Matter.
Kitchen craft: In the home kitchen, mastering the complexities of authentic Thai cooking can lead to lots of questions: How thin do I slice the thinly sliced kaffir lime leaves? What if I can’t find fresh nutmeg? Can I make my own roasted rice powder? Chimm Cookin’ Class has launched to provide answers. The authentic Thai and Southeast Asian favorite offers meal kits in tandem with a live cooking class that walks you through the process. Next up: laab and papaya salad, dishes from the Isan region, near Laos. The kit makes two portions, and the dishes are spiced according to your preference, and meant to be eaten with your hands, says Chimm co-owner Jay Pun, who will guide the lesson along with Chad Prior.
Standing in the Chimm dining room, Jay Pun felt a sense of unease. It was the weekend of March 7, and the tables were full of diners noshing on Thai and southeast Asian street food dishes.
“This is really starting to freak me out,” said one of Pun’s employees, who was also surveying the scene. Pun had to agree. COVID-19 was becoming an increasing threat, and it was nearly impossible to look around the dining room without cringing at the sound of a sneeze or a cough, or wondering who among them might be an asymptomatic carrier.
“It’s every restaurateur’s dream to have a packed house, to always have a business going,” says Pun, but that night, the dream started to feel more like a nightmare.
Pun, who co-owns both Chimm and Thai Cuisine & Noodle House, had good reason to worry: Just a few days later, on March 11, the World Health Organization would classify COVID-19 a global pandemic, and a few days after that, on March 16, the City of Charlottesville announced its first confirmed case.
On March 17, Governor Ralph Northam issued a public health emergency order for restaurants to enforce a 10-patron limit, and by March 23, he ordered them closed for service other than takeout and delivery.
Once that mandate came down, eateries had to decide what to do next: Close indefinitely? Expand an existing takeout business? Build a takeout program from the ground up? Lay off employees so they could start collecting unemployment benefits, or try to keep some on in a modified way?
These are not easy decisions to make. The Charlottesville area has a high number of restaurants per capita (not to mention significant wedding and tourism industries), and the restaurant and hospitality industry employs a significant percentage of the local population. Reductions in hours and service options affect thousands of workers and their families.
And while those decisions have varied greatly from restaurant to restaurant, and continue to shift each week, the desired outcome—survival—is the same across the board.
“There are a lot of formats that make sense” in how to maintain a business right now, says Ben Clore, co-owner of Oakhart Social and Little Star, both located on West Main Street. “Every restaurant should do what’s best for them.”
At first, Clore says, they reduced staff and tried takeout (using a combined menu for both places) to clear out the pantry and see how it went. But after weighing potential health and financial risks against benefits and rewards, Clore and his business partners decided that moving to a takeout model just wasn’t worth it. Both spots are closed for now.
Just down the street at Mel’s Café, Mel Walker continues to prepare his full soul food menu. Mel’s has always offered takeout, but the catering and dine-in side of the business “was a lot more money,” says Walker. “It’s not the same money right now. But we’re hanging in there.”
Walker’s had to buy more containers and utensils than he usually does, and says packing to-go orders requires more work than prepping eat-in plates. And as restaurant suppliers start to run out of certain things, most notably fresh meat (a number of America’s largest meat processing plants have had to shut down due to COVID-19 outbreaks among workers), he’s a little worried about being able to get all the ingredients he needs.
Before the pandemic, Pun estimates between one-quarter and one-third of his restaurants’ business came from takeout orders. “Looking back, I’m glad we had that in place,” says Pun.
Business is doing well enough that he hasn’t had to lay off any employees. And for those who don’t feel comfortable working in the restaurant space, despite everyone wearing masks and gloves and taking extra cleaning precautions (like trading natural products from Method and Seventh Generation for CDC-recommended Lysol and Clorox-type cleaners), Pun’s tried to give them back-end work if they want it.
“So far so good, knock on wood,” says Pun. “I don’t know if it’s a trend, if it will continue, or if it’ll get even busier.”
Other spots, like Moose’s By the Creek in Hogwaller and Ivy Inn on Old Ivy Road, are doing takeout for the first time.
“It’s going as good as it can go,” says Moose’s co-owner Amy Benson. Moose’s now offers its full menu of diner staples, including breakfast, at expanded hours (9am to 5pm Wednesday through Saturday), plus special family-style meals on Sundays. “You just have to find the thing that keeps people coming back,” she says. Demand has been high enough that Benson says she’s been able to keep on all five of Moose’s full-time employees.
After Moose’s closed its dining room following the weekend of March 15, some regulars pressed to come in in groups of nine or less, but Benson wouldn’t allow it. She adores both her regular customers and her employees, and it wasn’t worth the risk.
“Hopefully we’ll get through this and get going again,” she says.
Angelo Vangelopoulos closed the Ivy Inn’s dining room after that second weekend in March, too. Like Pun, the chef-owner had a growing sense of unease at seeing his restaurant full of people, and kept thinking, “We’re doing the wrong thing to make this better.”
Vangelopoulos, who’s been with the restaurant since 1995, made the decision to close temporarily. Takeout didn’t seem like an option for the Ivy Inn’s upscale seasonal American cuisine. “We’re not a carry-out restaurant; we’re not equipped for it,” says Vangelopoulos. And he wanted his employees to be able to apply for unemployment as soon as possible. “I knew the line would only get longer,” he says.
“It was one of the toughest days I’ve lived through. We’ve got almost 30 people that rely on us for their well-being and income. And there’s a pretty tight social structure inside a restaurant, too—we consider each other family, we take care of each other. That was really hard, getting the message out to my people.”
But the restaurant was losing $800 every day it remained fully closed, so, as it became clear that stay-at-home directives wouldn’t be ending anytime soon, takeout seemed worth a try. After taking a week to figure out menus and ordering systems, and purchase takeout containers, the Ivy Inn now does carryout four days a week, with a different daily menu, Wednesday through Saturday (Thursday is “Mr. V’s Greek Night,” an homage to Vangelopoulos’ father, who’s now helping out in the kitchen and who owned and ran a restaurant in Springfield for many years).
To keep costs as low as possible, Vangelopoulos and his family are handling everything themselves, and like many restaurant owners, he notes that takeout is even more work than eat-in. There are lots of moving parts, from taking orders to prepping food to texting with customers waiting in the parking lot. “I am not joking you when I say we are working more now than before we closed, and we were open seven days a week,” says Vangelopoulos.
“I’m fully happy running with a lower profit margin at this time to really survive, to keep a little bit of cash flow coming into the checking account,” says Vangelopoulos. It also helps that his landlord has told him not to worry about rent right now.
For PK Ross, owner and flavor virtuoso of Splendora’s Gelato on the Downtown Mall, the COVID-19 pandemic has made her think differently about her business. Immediately after the governor issued the stay-at-home order, she moved to carry-out only and added delivery. She has kept only one employee, her general manager, on the books. “Customers are ordering, but it’s nowhere near our walk-in business,” she says, in part because nobody’s out on the Downtown Mall.
Normally at this time of year, Ross would be making between 18 and 24kg of chocolate gelato per week, one of the shop’s biggest sellers. Last week, she made eight.
Even before the pandemic began, Ross had planned to close her Downtown Mall storefront in August. “Holding on until this mess lifts was my initial hope…so that I could have a farewell summer with my customers,” she says. But now she’s thinking of keeping Splendora’s going beyond the summer, in a different spot, and with something close to the model she’s currently operating—a scaled-down shop with more emphasis on delivery.
Even the most seasoned restaurateurs aren’t sure what’s next, and as the pandemic continues, the situation only grows more complicated. Already, one local restaurant—the Downtown Grille—has closed its doors for good. To receive the federal Paycheck Protection Program loans many small businesses are applying for right now, restaurants would have to keep their entire staff on the payroll. But between state unemployment benefits and the additional $600 per week federal benefit, many workers who have been able to qualify are making more direct income on unemployment than they would in a restaurant. And even if restaurants are allowed to open in the next few months, customers, servers, and cooks still might not feel safe congregating in dining rooms and kitchens.
At this point, it’s impossible to know what the industry will look like in even a few months. But for now, many are grateful for the community support they’ve received, both from the funds set up to help their employees, and from takeout orders. Pun notes that “people are so much kinder than they ever were, which has been awesome.” Even in the best of times, customers typically don’t tip enough or at all on takeout, but Pun’s noticed that lately, folks are tipping the standard 15 to 20 percent, if not more.
And Walker’s glad he can maintain relationships with his loyal customers, relationships he’s established through reliably serving hamburgers, fried chicken, cornbread, and collards for years. “I want the whole community to know how much I appreciate the support. I want everyone to stay safe and try to do the best they can to get through this,” he says. “I’ve been in the restaurant business a long time, and ain’t nobody seen anything like this before.”
Feeding the cooks
South African eatery Shebeen Pub & Braai and its sister restaurant/catering biz The Catering Outfit are among the local spots that have stayed open, serving takeout and chef-prepared meal kit offerings. And in a partnership with Sysco Food Service of Virginia, they’ve also opened a food pantry to help unemployed restaurant workers (including some of their own) stock their home kitchens.
“I know what my employees are going through,” says Shebeen and Catering Outfit owner Walter Slawski. “Not only are we trying to create revenue streams” to pay them if they want to work right now, “we’re trying to help people.”
Sysco’s provided more than $25,000 worth of groceries, says Slawski, and they’re relying on private donations from the community, too. So far they’ve given out more than $32,000 worth of food to over 1,000 food service and event workers.
The pantry is open Mondays and Thursdays from 11am to 2pm in the Shebeen parking lot, and what’s in each pre-packed bag varies from pickup to pickup. Sometimes it’s a lot of dry goods and refrigerator items like cold cuts, bacon, and juice, or fruit like bananas and oranges. One week, LittleJohns donated bags of potato chips and bread. Sysco’s donations are a little more on the wild side—five-pound bags of macaroni, for instance—but Slawski says there’s been nothing but gratitude.
Any restaurant and hospitality industry worker can visit the pantry, which Slawski says operates on an honor system: People will be asked where they work, or used to work, prior to the pandemic, but that’s it. “We don’t turn anybody away.”
Roland Wiggins taught his first music lesson when he was in elementaryschool. He was about 10 years old, and his music teacher, Helen Derrick, had written a series of notes and chord intervals on the chalkboard. As the lesson progressed, Wiggins noticed that Derrick had made a mistake.
“Excuse me, Ms. Derrick. You’ve made an error,” the boy said from his desk. “What you told us just doesn’t work, really, musically.”
Derrick replied, “Now, wait a minute. I’m going to check all my theories and check all the books, and if I come back and you’re right, I’ll bring you an ice cream cone.”
Half-reclining on a formal sofa in his Charlottesville living room (which also doubles as his practice studio, with an upright piano and clavinova in one corner), Wiggins, now 87, interlocks his fingers behind his head and looks up toward the ceiling as he remembers the scene. “Ms. Derrick was going to be a better music teacher than most. I wasn’t being mean, that’s just what I felt,” he says, then laughs quietly before ending the story.
Next music class, he says, eyes smiling, everyone got a vanilla ice cream cone.
Wiggins still loves vanilla ice cream best, and he’s built his love for music, and music education, into an astonishing career that’s included teaching everyone from Philadelphia public school students to John Coltrane and Thelonious Monk. A resident of Charlottesville since 1989, Wiggins is one of the foremost music theorists and logicians of our time.
His approach to music and music theory, which he calls the “atonal method,” or, more casually, “the Wiggins,” allows musicians to better express themselves by breaking the rules of Western tonal music. It’s about, among many other things, avoiding clichés, infusing original compositions with more individuality, or giving a singular voice to a standard piece. It’s about communicating honestly.
By the time Wiggins corrected his music teacher’s work, he’d already been playing and studying piano for a few years.
Wiggins says that his mother “played church music very well,” and practiced regularly on the Wiggins’ family piano. It wasn’t a great piano, he recalls—it was missing a few keys, and some of the others didn’t make a sound. But this imperfect instrument may actually have enhanced Wiggins’ innate musical abilities.
One day, Wiggins’ mother told him he’d be playing music at church the following Sunday. “Well, Mom, I would probably make a lot of mistakes,” he said to her, looking over at the flawed piano.
A stern glance from Wiggins’ father said that Wiggins would indeed play music at church the following Sunday. “So what I did was, to learn the pitches that were missing, and put them here,” says Wiggins, pointing to his ear. He played that Sunday, and kept practicing, “And there came a time when the whole keyboard became friends rather than enemies, or matters of ignorance.”
Throughout junior high and high school, he took private lessons as well as classes at the Philadelphia Conservatory of Music, including some from highly regarded classical composer Vincent Persichetti. Wiggins then enrolled in Combs College of Music in Philadelphia, where, about a week or so into classes, he was invited to join the faculty. Over the course of eight years, Wiggins attended Combs part-time, earning undergraduate, master’s, and doctoral degrees while simultaneously teaching music in Philadelphia public schools.
Wiggins then left Philadelphia for New York, where he studied composition and advanced chord theory with Henry Cowell, regarded by many as one of the most innovative composers in 20th century American music. (Cowell is perhaps best known for his development and use of “tone clusters,” in which a pianist plays multiple adjacent keys on the keyboard at once, often with the forearm, to achieve a certain sonorous sound.)
Somewhere in there, he served in the U.S. Air Force and played in a band with famed jazz and R&B trumpeter Donald Byrd (Wiggins says he taught Byrd about embellishments, musical flourishes on a melody or harmony in the form of added notes).
In a distinguished and varied career, Wiggins has been director of the Center for the Study of Aesthetics in Education at the University of Massachusetts Amherst (1971-1973); a music teacher and choral director for Amherst Regional Junior High School (1976-1979); and an associate professor of music at Hampshire College in Amherst. He later chaired the Luther P. Jackson House for African American Studies at the University of Virginia, and taught a few classes in UVA’s music department while he was at it.
At the Franklin Institute in Philadelphia, he conducted grant-funded research into advancements in electronic music production and helped create the Sound to Score translator device, which used computerized analyses of world famous jazz musicians to teach music.
And there were opportunities he did not take: In 1971, for instance, Harvard psychiatrist Chester M. Pierce requested that Wiggins interview for the position of director of the Urban Studies Center at the Harvard Graduate School of Education, a post that came with a full professorship. The committee felt Wiggins’ approach to digital music education could “serve as a model in numerous institutional programs,” Pierce wrote, adding, “Your own ability as a jazz and classical musician was mentioned to me by Mr. Quincy Jones, a musician of international stature, who praised your handling of the philosophical, educational and research components of the Institute of Black American Music.”
Yes, that Quincy Jones, producer to Frank Sinatra, Michael Jackson, and Aretha Franklin, among others. Wiggins got to know him through Jesse Jackson, who tapped Wiggins to serve as a charter member on the board of directors for his Operation P.U.S.H. (People United to Save Humanity). For the record, “Q” wanted to study music with Wiggins, too, but Wiggins’ queue of students was already full.
Wiggins turned down the Harvard interview. It didn’t pay as much as UMass Amherst, and by that time he had a family—his wife, Muriel, and their three daughters—to consider. But he was proud to be asked, and keeps the letter in a plastic sleeve inside a binder alongside some of his most prized photographs and sheet music.
Wiggins’ list of accomplishments goes on and on, and might fill the allotted word count for this story. But in talking with Wiggins for even a few minutes, it’s clear that while he’s accomplished quite a bit in his life—musically, academically, culturally—he’s not doing it for the accolades.
“I’ve got awards and stuff, that I don’t hang on the wall,” he says. His walls are instead full of large-scale abstract paintings by one of his Air Force buddies; a portrait of his three daughters, Rosalyn, Susan, and Carol; a few family photos; and other items close to his heart. Atop his piano are family photographs, lamps, cassette tapes, and small clocks, rather than trophies and citations. When Wiggins talks about what he’s accomplished, he speaks not of his awards, but his students.
“I’ve had a lot of students. Either directly, or indirectly,” he says, smiling. Some of them just happen to be some of the greatest and most influential jazz musicians of all time. Yusef Lateef. Billy Taylor. Archie Shepp via Jimmy Owens. John Coltrane, unhappy with what he’d come up with after the monumental success of both Giant Steps (1960) and A Love Supreme (1965), called Wiggins for guidance.
“I said, ‘first of all, John, give yourself credit for the mastery that you’ve already developed and the contributions you’ve made,’” Wiggins says. Their phone call was cut short, but another of Wiggins’ students, Charlottesville-based musician and restaurateur Jay Pun, says it’s generally understood that that Coltrane-Wiggins phone call influenced much of what Coltrane did on Interstellar Space, recorded in 1967 (the year Coltrane died) and released in 1974.
Charlottesville-based guitarist Jamal Millner saw Wiggins’ influence on these stars firsthand. Millner, perhaps best known as a member of the Corey Harris-led blues band 5×5, studied music at UVA in the late 1980s and early 1990s. It was a great era for jazz in Charlottesville, he says, and a lot of jazz greats came to town to play at Old Cabell Hall. Millner, who was playing music professionally even before going to college, would sometimes loiter backstage and listen to the stars discuss technique and theory. Wiggins was usually there, too.
During one show, legendary jazz drummer Max Roach gave Wiggins a shoutout from the stage, and it nearly blew Millner’s mind. “The highest level of jazz musicians were always giving Dr. Wiggins his props,” he says.
So, what exactly are they giving him props for?
Wiggins giggles when he explains what he’s been working on in his decades-long music theory career. “I keep laughing and giggling,” he says, “because I’ve developed a system of atonality. That means, it purposely breaks all the rules of Western tonal music.” (Most music in Western cultures is tonal.)
He gets up from the sofa and goes over to the clavinova (a digital piano) to demonstrate. His system has to do with, among many other things, added tone systems; embellishments; sets of chords and their behaviors; how the end of one musical entity (a chord, or a rhythm, for instance), is immediately or simultaneously the beginning of another one. It’s hard to explain in words, but easy to hear. Wiggins gets on the clavinova and demonstrates how his system of atonality can expand the emotional and intellectual capacity of a composition.
“So, if you’re angry at, say, some of the racism, or some of the more offensive mechanisms that are still around in society, you can’t express that musically and be truthful” when you’re playing something upbeat and proper, he says as he plays a measure. “But if you do the Wiggins atonality,” he says, his fingers floating over the keys, playing that same measure in a different voice, one with more tones, more notes, more variation, and as a result, more feeling. “It’s not easy to sing, but I’m expressing something real, some rage, honestly,” he says.
It’s a way to get to know someone. “Have you heard this one?,” Wiggins asks before launching into “What A Wonderful World,” Wiggins-style. Of course I have; it’s part of the Great American Songbook. But I haven’t heard it like this. Not from the perspective of a black man born in Ocean City, New Jersey, during the Great Depression, who was a musical prodigy by age 10. Who, growing up in a segregated United States, was not allowed to swim in the local public pool except on Fridays, just before it was cleaned for the week.
I haven’t heard “What A Wonderful World” from the perspective of someone whose family was only allowed to buy a home near the railroad tracks. Not from the perspective of a brilliant mind who was told by the dean of UMass that he was being hired “because he was black, and a scholar,” not because he was a scholar who was also black (Wiggins asked him to reverse that statement).
Next, he plays Thelonious Monk and, with a wry smile on his face, says that since Monk’s not here to tell him otherwise, “let’s help ourselves” to “‘Round Midnight.” He adds “the Wiggins” to Monk, builds upon his friend’s composition, makes it his own.
He’s had two surgeries on his hands, he tells me as he leaves Monk behind, those very hands still dancing over the black and white keys. But at the time, he’d fallen in love with a piece full of tenths, a piece that required both hands to play. “Ah, Chopin!” he declares. “Takes me back to Combs College! Cadence. Deceptive. All running up and down the keyboard. They’re instrumental forms, and not every musician uses the same ones others do,” he explains.
The Wiggins system is about individual, truthful expression and communication through music. It’s what he aims to share with his students, so that they in turn may share it with their own students and listeners.
It’s an approach to teaching, playing, and writing music that has changed the work, and the lives, of a number of local musicians who’ve worked closely with Wiggins over the years.
I’ll say this about Charlottesville,” says Millner. “There are a lot of great musicians around. But Dr. Wiggins? He’s a person that, for most folks, only exists in theory. But he’s here. Talented, intelligent, and a very nice guy. In all the ways he’s great at music, he’s great as a person.”
For Millner, as well as other area musicians like Morwenna Lasko and her husband and collaborator Jay Pun, living in such close proximity to Wiggins has allowed them to mine the depths of the theorist’s brilliant mind and big heart in ways that folks like John Coltrane simply could not.
Pun first heard of Wiggins through his friend and musical mentor LeRoi Moore, saxophonist and founding member of Dave Matthews Band, who arranged music around Matthews’ song skeletons. Every time Pun visited Moore’s farm outside of town, the two would have the same conversation.
“Do you know Wiggins?,” Moore would ask.
“No, who’s that?,” Pun would say.
“He’s a music theorist, and he will blow your mind!”
“Whatever, Roi,” Pun would reply. Pun graduated from Berklee College of Music, so what more could another music theorist have to teach him?
When Moore died of pneumonia after being seriously injured in an ATV accident in 2008, Wiggins played at his funeral. But still, Pun had his doubts.
After a chance meeting while waiting in line to see Barack Obama at the Sprint Pavilion in 2011, Pun gave Wiggins a call: He was a friend of LeRoi’s, and he wanted to take a lesson. But before Wiggins would accept him as a student, Pun had to pass a test.
“What’s in a C diminished chord?” Wiggins asked.
“C, E flat, G flat, B double flat,” said Pun.
“Is that all?” Wiggins inquired.
Pun paused, tentatively offered up a few more options, and Wiggins told him to call back when he knew for sure. His pride bruised, Pun decided it wasn’t worth it. And yet, he had to know what Wiggins knew about the C diminished chord, that he didn’t.
Pun did his research, called Wiggins back the following day with a better answer: C, E flat, G flat, and B double flat are the consonant tones, but each chord has even more dissonant notes, like ninths, elevenths, and thirteenths. That’s what Wiggins wanted to hear, and so they set up a lesson: One hour, for $50. That hour turned into three, almost four. Then it turned in to another lesson, and another.
Once Pun started learning “this note goes with that note because of this,” and “this note combined with those note sounds like this because of this,” the number of people buying his records and attending his live shows mattered less and less to him. Under Wiggins’ tutelage, Pun says that for him, music transformed into a world worth exploring, rather than just a product to promote.
Lasko took her first lesson with Wiggins in spring 2013, a birthday gift from Pun. Lasko started playing violin at age 3, after seeing Itzhak Perlman play on “Sesame Street.” Her musical gifts were evident from the start—she’d often retreat to her room to figure out a “Masterpiece Theater” theme—and she knew early on that music is how she best expresses herself, how she best relates to people.
Lasko is classically trained and highly skilled (she can play Paganini caprices, considered “the ultimate” in technical accomplishment), but she was nervous for her first Wiggins lesson. She arrived early and sat in her car in the driveway to compose herself before ringing the bell.
Once she was inside, though, at the piano with Wiggins, her nerves mostly subsided. She’d gained not just a teacher, but a friend, and the lessons were “magic.” They talked theory and played pieces like Billy Taylor’s “I Wish I Knew How It Would Feel To Be Free,” and Thad Jones’ “A Child Is Born” to get to know one another. As with Pun, Lasko’s one-hour lessons were almost always longer, but Wiggins never charged more than the $50.
Early on in their lessons, Lasko and Wiggins noticed that deer would often come up to the French doors in the living room and listen in on what they were doing on violin and piano, respectively. Lasko’s convinced it’s the late, great jazz artists stopping by to hear what they’re doing, to continue learning from Wiggins.
Wiggins’ theories and methods “[give] you so much more juicy vocabulary to use” when expressing oneself through music, she says.
He’s also helped her to realize her own musical tendencies and clichés. Musicians get comfortable with what they know, says Lasko, and they’ll slip back into the same chord progressions or familiar melodies. But Wiggins helped her see that identifying and recognizing that comfort zone, and then stepping outside of it, is where a musician can grow. While recording The Hollow, her latest release with Pun as MoJa, Lasko wrote her violin solos, listened to them, decided “that sounds so Morwenna,” and then re-wrote them to be almost the opposite of what they were…and they’re now some of her favorite solos.
Many musicians, once they reach a certain point of virtuosity, think there’s nothing more to learn, says Lasko. But there’s always something to discover, and Wiggins leads by example. While recovering from a hip surgery in a rehabilitation facility, Lasko and Pun brought Wiggins a keyboard so that he could play music for his fellow patients (often accompanied by his wife singing), and so that he could work late into the night on his theories.
After Berklee, Lasko wondered what she would practice that would continue to inspire her. The answer, it turns out, is music theory, and Wiggins’ atonal method in particular. “That language is so vast and broad,” she says. “The more you know of it, the more you can say, the more you can communicate with others. The more I build my language of music theory, the more powerful I feel. The Western tonal system of music will only take you so far, as far as expressing things. And that’s why Dr. Wiggins is a genius in certain aspects, because he’s tried to undo it.”
“I have notebooks full of stuff that I will literally be digesting for my entire life,” says Lasko. “It’s almost like life is too short, like you need 10 lives, or 25, to really learn all there is to learn.”
But, says Wiggins, Lasko’s doing a pretty fantastic job. “I just adore her. If I were to die tomorrow morning, the person that would know so much of what I’ve taught to do, would be Morwenna.”
And that’s a very good thing: Lasko teaches private lessons to students of all ages here in Charlottesville, sharing some of that Wiggins knowledge with a whole new generation of musicians.
This Saturday night, Wiggins will give a somewhat rare concert during A Night of Black Innovation in Music at the Jefferson School African American Heritage Center.
In a Facebook post about the show, Wiggins wrote, “The opportunity to help preserve and extend the life of Afro-American arts, especially music, is tremendously exciting for me.” He’ll perform alongside a slew of local black artists, including pianist and composer Ivan Orr, singer Yolonda Coles Jones, neo-soul artist Nathaniel Star, and others. Some of his beloved students—including Lasko, Pun, and Millner—will perform as well.
Proceeds from ticket sales will benefit the future Eko Ise performance, music theory, and education program at the Jefferson School, something that, of course, is close to Wiggins’ heart.
Lasko and Pun say Wiggins is always talking about ways to get a music theory program, especially one geared toward black children, started here in town. Because music is a language to be used for self-expression, Wiggins is particularly committed to getting that idea into the minds of black children, perhaps, he says, because that was his own experience. Music, and music theory, not only gave him opportunities, it gave him a way to express himself fully, in a world that was, and often still is, not kind to black self expression.
When I ask Wiggins what he hopes his legacy will be, he gets up from the couch for what must be the tenth time in two hours, and walks to the stand up piano. He takes a black plastic cassette player from the top and rifles through a stack of tapes. This one’s Billy Taylor’s, he says, and sets it aside. The next one is Thelonious Monk, working through a piece for him. He sets that one aside, too. The third tape in the stack is the one he’s after, the one with a pink label.
Wiggins returns to the couch, sets the cassette player on the table, pops in the tape, and rewinds it a bit. When he presses play, it’s not Taylor, or Monk, or Coltrane, or Lateef that comes out of the speaker. It’s the children’s choir he directed in Amherst in the 1970s, singing a Billboard No. 1 hit, the “Aquarius/Let the Sunshine In” medley from The 5th Dimension.
“Harmony and understanding,/ Sympathy and trust abounding, / No more falsehoods or derisions,” sing the hundred or so voices with nothing but piano accompaniment.
The dozens of children sing with gusto, with soul. Wiggins listens thoughtfully, appreciating the passion with which they sing.
When the song ends, the crowd erupts in applause, and Wiggins lets it play out before pausing the cassette. “The applause was so long. I’ve never had applause, for anything, as long as [I did for] those kids, from their parents, and their community. I just…I felt very good about that,” he says, nodding his head.
He’s influenced some of the greatest jazz musicians to ever play. And yet, it always comes back to children, to those who might choose music for their own journeys, if only they’re given the chance.
Wiggins hopes that those who’ve learned from him “don’t become stingy with the subject matter that I’ve developed. That they want to share. I would like to see that people use their creativity, even in sharing. That’s a generosity that I would like to leave here,” he says, bringing it back to his own first lesson in music, one that’s led him down a lifelong path of musical discovery and truthful self-expression.
If you give someone money to buy some ice cream, “You don’t tell them chocolate, or cherry. You let them choose for themselves.”
Roland Wiggins will give a somewhat rare concert appearance during A Night of Black Innovation in Music at the Jefferson School African American Heritage Center this Saturday, September 21. The event, which highlights the importance of black music and honors the contributions black musicians have made to American culture, will also include performances by Jamal Millner, Ivan Orr, Yolonda Coles Jones, and many others, including Wiggins’ longtime students and friends Morwenna Lasko and Jay Pun.
For Nui Thamkankeaw, part of the fun of being a chef is making every component that goes on the plate, down to the sauces and the curry pastes.
“If you’re a real chef, you really want to get into it,” says Thamkankeaw, executive chef at Chimm Thai & Southeast Asian restaurant, who spoke with C-VILLE through a translator. He grew up in Chiang Mai, the largest city in northern Thailand, and worked in the hotel restaurant industry in Bangkok for years before coming to the U.S. two decades ago.
Chimm, which opened May 23 between The Yard food hall and Alamo Drafthouse Cinema at 5th Street Station, is a sister restaurant to the Thai Cuisine & Noodle House on Commonwealth Drive, co-owned by musician and educator Jay Pun, his software engineer aunt Pim Little and his retired physician dad Pong Punyanitya. They worked with Thamkankeaw years ago, at their previous restaurant, Thai!, one of the first Thai restaurants in town (there are now more than a dozen.)
“There’s so much more Thai food than what people see” in most Thai restaurants in the U.S., says Pun, which is why they’ve focused Chimm’s menu on Thai street food in the hopes of giving Charlottesville a wider taste for Thai cuisine.
Thamkankeaw and Punyanitya explain that Thailand is full of food court-type places where dozens of stands and carts, each specializing in a different type of dish, offer an astounding variety of food.
In addition to the familiar curry dishes, pad Thai and fried rices, Chimm’s offerings include an extensive variety of starters such as chicken satay, skewered meatballs and grilled pork, all of which pair well with the ramekins full of Thamkankeaw’s fresh sauces that a server delivers to the table so they can be enjoyed with any dish. There’s a steamed dumpling stuffed with ground pork, crab and water chestnut served with a ginger soy sauce; salads, including laab, a ground meat or tofu salad in a spicy lime dressing with red onions and ground toasted rice; soups, noodle bowls and classic pho of the beef, chicken and vegetable/vegetable broth varieties. Thamkankeaw will offer daily specials, too, and they’ll be a tad more expensive than the other dishes on the menu, which run between $3 and about $15.
So, which dishes are Chimm’s owners and chef particularly excited for? Pun’s a pho and Thai noodle bowl fan, and Thamkankeaw recommends the khao soi and crispy duck (he loves duck and roasts his own in-house), while Punyanitya’s fond of the wonton soup—so much so that he eats it almost daily for lunch.
Rocket fuel
A new coffee shop has opened at the busy intersection of Route 250 and Crozet Avenue.Occupying the old Gateway Market spot, Rocket Coffee’s aim is to serve quality coffee to the steady stream of commuters that drives by. Owner Scott Link took inspiration for his shop from atomic age iconography,lending the space an almost “Jetsons”-like feel that emphasizes both its convenience and the pep given from its beverages. “It’s simply snappy, it really says coffee,” says Link. In its pursuit of tending to commuters, Rocket Coffee also serves MarieBette Café & Bakery pastries, as well as homemade grab-and-go sandwiches and salads.
Tasty tidbits
Tavola received kudos from Wine Spectator magazine for its “affordable exploration of Italian wines” (C-VILLE arts editor, Tami Keaveny, co-owns the restaurant with her husband, Michael). The write-up, posted to Wine Spectator’s website on May 10, notes that “Wine director Priscilla Martin’s Award of Excellence-winning wine list of around 100 labels is concise but strong.”
Augustiner Beer Hall, in the Glass Building(the former Bebedero space), held a soft opening last week, with full service. They’ve built out a deck into the parking lot, too, just in time for the summer weather.
Jeremiah Langhorne, who grew up in the Charlottesville area and attended Albemarle High School, won the Best Chef Mid-Atlantic accolade at the 2018 James Beard Foundation Awards. Langhorne trained under chef John Haywood at the now-shuttered OXO restaurant before moving on to McCrady’s in Charleston, South Carolina. In 2015, he opened The Dabney in Washington, D.C., and in 2016 the restaurant received one of the city’s first Michelin stars.