As a child Katie Denton would travel to Maryland’s Gibson Island to visit her great-grandparents and Key West to visit her maternal grandparents, so some of her fondest memories took place in quaint cottages on the water.
It’s hauntingly quiet out on the bay. After having cast off from Oyster, a sleepy coastal town on the Atlantic side of the Eastern Shore, Anna and David Lee navigate their 23-foot Carolina Skiff about 8 miles toward Cobb Island – one of Virginia’s 23 barrier islands surrounded by an invisibl…
When Carolyn Barry was a little girl, she loved family trips to Aunt Thelma’s, because that’s where the dolls lived. The journey from Norfolk to Harrisonburg was no easy task in the late 1940s, so her family only made the trip once or twice a year. “I could hardly wait to get there,” says Ba…
Late in Act II of “Othello,” James Keegan, in the role of Iago, lays out his plan for vengeance against the title character. Having been passed over for a promotion, Iago, full of anger and entitlement, asks “How am I, then, the villain?”
Aislinn Lewis is a journeyman blacksmith in Colonial Williamsburg’s historic trades division. She’s the museum’s only female blacksmith and one of few in the profession at large. We sat down with her to talk about hammering out a place in a male-dominated profession.
From rum and Cokes to vodka sodas, highballs are some of the most commonly ordered drinks. They’re easy to make, and often very tasty. But while a lot of thought goes into the spirit, too little is given to the mixer.
The unassuming white turnip has been knocking around Virginia since French and English colonists introduced it in the 17th century. The vegetable was almost immediately adopted by settlers and indigenous people alike and eventually became a favorite throughout the South.
Dress code drama made D.C. dining headlines this past August, when celebrity chef Marjorie Meek-Bradley was unceremoniously bounced from an upscale Japanese spot.
Leaf buds began appearing on Sean and Melody Wheeler’s grapevines in early April, marking the start of their seventh year as vintners of a most unusual product Sean has modestly – and accurately – dubbed “OK Wine.” In a few months he’ll begin harvesting the grapes and turning them into about…
