Leesburg, VA October 2022 by City Lifestyle

THE FOODIE ISSUE O C TO B E R 2 022

Advice for what matters most, when you need it most Congratulations to Jeffrey Eveland for being named to the Forbes “Best-in-State Wealth Advisors” 2022 list for the fifth consecutive year. Working with a dedicated advisor means you get personalized investment strategies from Merrill plus access to the broader banking capabilities, tools and technology only Bank of America can deliver.

The Eveland Group Jeffrey W. Eveland, CFP®, CRPC®, CPFA® Managing Director Wealth Management Advisor 703.779.2130 j_eveland@ml.com Merrill Lynch Wealth Management 3 South King Street Leesburg, VA 20175 fa.ml.com/evelandgroup

*Data provided by SHOOK® Research, LLC. Data as of 6/30/21. Source: Forbes.com (April, 2022). Forbes Best-in-State Wealth Advisors ranking was developed by SHOOK Research and is based on in-person, virtual, and telephone due diligence meetings to measure best practices; also considered are: client retention, industry experience, credentials, review of compliance records, firm nominations; and quantitative criteria, such as: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. SHOOK’s research and rankings provide opinions intended to help investors choose the right financial advisor and are not indicative of future performance or representative of any one client’s experience. Past performance is not an indication of future results. Neither Forbes nor SHOOK Research receive compensation in exchange for placement on the ranking. Rankings are based on the opinions of Forbes and not representative nor indicative of any one client’s experience, future performance, or investment outcome and should not be construed as an endorsement of the advisor. For more information, please see www.SHOOKresearch.com. SHOOK is a registered trademark of SHOOK Research, LLC. Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp. Banking products are provided by Bank of America, N.A., Member FDIC and a wholly owned subsidiary of BofA Corp. Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation. CFP Board owns the marks CFP®, CERTIFIED FINANCIAL PLANNER™, and CFP® (with plaque design) in the U.S. The College for Financial Planning Institutes Corp. owns the service marks Chartered Retirement Planning CounselorSM, CRPC®, and the CRPC® logo, and the certification marks Chartered Retirement Planning Counselor™, CRPC™, and the CRPC™ logo. © 2022 Bank of America Corporation. All rights reserved. MAP3577803 | AD-04-22-0253 | 472538PM-0621 | 04/2022

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LIFESTYLE LETTER

The Hive Heart

October 2022 PUBLISHER

Hann Livingston | hann.livingston@citylifestyle.com EDITOR IAL COOR DINATOR

Melinda Gipson | melinda.gipson@citylifestyle.com

You’ve heard of the “hive mind” — a shorthand description of how those master chefs of nature, the bees, work together with one mind to build and nourish the hive. In Loudoun we have something similar, I’d like to call the “hive heart.” When one cause suffers a setback, we work together to find a way around or through it to make sure the neediest among us are served. When “foodies” and artisans of all kinds and nationalities come together to create a “destination site” like EatLoco’s Farmers Markets, the whole is greater than the sum of its parts. And if it’s eating right or living pain free that requires your attention, getting together with likeminded individuals seems the best way to keep you on track. The courage to blaze new trails and try new things has always driven the best in Loudoun's culinary creations. These themes plus the sheer beauty and taste of some of the lowliest ingredients on the dinner table round out our issue this month. With these stories, and our hearty encouragement that you seek out the right wine to go with that, we wish you, Bon Appétit.

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

18 EatLoco Farmers Markets

Lifestyle Letter

Business Monthly

Farmers Market

Locally Sourced

FO O D + B EV ER AGE

Local Limelight

LI FE + C U LT U R E

Education Corner

Must See

Eat Right

How To

Healthy Lifestyle

Realty Report

Party Planning

Where the Magic is in the Mix

26 Three Caps Farms Enlightens Us on Mushrooms 32 Cannabreeze CBD Hemp Farm Rides the Winds of Change 44 They Might Be Giants Stoops to Rock the Haunt Thanks to The Arc of Loudoun’s Giant-Hearted Friends

O N T H E C OV E R

Artwork: Jeff Lonnett Cover design by Jeff Lonnett, a Loudoun County artist, illustrator, and vendor at EatLoco Farmers Markets. See more work on Facebook: Art by Jeff Lonnett or visit his Etsy shop by searching for JLonnett.

S HO PPI NG

EDU CAT I O N

ENT ERTA I NMENT HEA LT H + WELLNES S

FO O D + B EV ER AGE HEA LT H + WELLNES S

R EA L ESTAT E FO O D + B EV ER AGE

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. Collaborator Brew Draws Virginia Brewers together Old Ox Brewery in Ashburn played host to brewers from six Virginia breweries – Fair Winds Brewing, 2 Silos Brewing, Old Bust Head Brewing, Three Notch’d Brewing and the Virginia Beer Company – to make a collaboration brew named aptly “Collaborator.” It’s described as “a full-bodied, malt-forward beer with a creamy head and smooth finish... with hints of caramel and chocolate.” It should be available from all participating breweries in cans and kegs this month.

Scan to read more. Photography: Old Ox Brewery

Women's CEO Summit October 7 Dawn M. Crawley of House Cleaning Heroes and the 2021 Loudoun County Chamber of Commerce Entrepreneur of the Year, Dr. Misty Paul of Basics First Chiropractic, and Kajal Roy M.D. of Niyan Medicine, are just three of the score of expert speakers at the Women’s CEO Summit October 7th at the Washington Dulles Airport Marriott. It’s a day of education, inspiration and strategic business connections. Tickets at womensceosummit.com.

Scan to read more.

CONTINUED >

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Jamaican Partners of INMED Help Launch Aquaponics Project in Loudoun Loudoun County Board of Supervisors Chair Phyllis Randall presents a gift to the Jamaican Minister of State in the Ministry of Agriculture and Fisheries, Franklin Witter, at a ceremony introducing INMED Partnership for Children’s Aquaponics project in Loudoun County. INMED has a program similar to the one it is launching here in Jamaica in partnership with Jamaica 4-H clubs. Dorman Home Remodeling, Inc. MHIC 44942-01, 130201 VA Class “A” Contractor

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Dining in the Dark to Aid Loudoun Therapeutic Riding Presented by Bourbon Bayou Kitchen, "Dining in the Dark" on October 13 will host an evening of fine dining to raise awareness and resources for Loudoun Therapeutic Riding, which uses horse-assisted services to help people with physical, cognitive and mental health challenges. Guests will dine in low light conditions wearing eyeshades to immerse themselves in the experience by relying on taste, texture and smell to guide them through their culinary adventure. See dininginthedark.net for tickets.

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EatLoco Farmers Markets WHERE THE MAGIC IS IN THE MIX ARTICLE BY DAN HINE, FOUNDER & CEO EATLOCO, INC. AND THE EATLOCO FARMERS MARKETS PHOTOGRAPHY BY EATLOCO AND MELINDA GIPSON

EatLoco’s markets, by their sheer diversity of goods and produce, offer something for everyone in the family, making a weekly trip fun for everyone. And, as I hear shoppers tell me, with many different endings, ‘I couldn’t make it through the week without stocking up on [fill in the blank.]’ Several years ago, I saw a need in Loudoun County for farmers and other small businesses to do better financially than they do at traditional Farmers Markets. Because I owned my own Loudoun-based marketing company, I decided that I would first reach out to some of the local farmers markets to see how I could help publicize them. I soon learned that many of the small businesses who sold goods and produce at these markets were counting on the proceeds of these sales as their entire income to feed their families. For them, this wasn’t a side-hustle or “extra spending money;” it was the family pay-check.

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FAR M E R S M A R K E T | SHOPPI NG

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EatLoco Before the Rush

FAR M E R S M A R K E T | SHOPPI NG

Put bluntly, whether they sold empanadas or earrings, the proceeds from these merchants’ sales represented survival income. But, what was also clear was that old-school, produce-centric farmers markets would never draw enough buyers to amass the earning power necessary for everyone to make a living. As an entire class of merchant, they needed a much better model to be financially viable. After better understanding the needs of farmers and small businesses, I launched EatLoco, Inc., in 2017 to help expand the revenue stream for local farmers, food producers, artisans and crafters. What began with five or six vendors (all farmers) in 2017, has grown to 125 farmers and local small businesses at EatLoco’s market every Saturday at One Loudoun, and another 45+ on Sunday at Brambleton. We have more than 300 prospective vendors on our waiting list! It would appear that the magic is in the mix; EatLoco’s markets, by their sheer diversity of goods and produce, offer something for everyone in the family, making a weekly trip fun for everyone. And, as I hear shoppers tell me, with many different endings, “I couldn’t make it through the week without stocking up on [fill in the blank.]” One of EatLoco’s biggest customer-draws are the food, spices and crafts by international vendors. They are African, African American, Asian, Austrian, British, Chinese, Ecuadorian, Filipino, Indian, Italian, Jamaican, Japanese, Mediterranean, Mexican, Moroccan, Peruvian, Australian and Thai. Whether they’re making the foods and crafts they grew up with or innovating something from an American-exotic blend of cultures, these vendors are crucial to the success of the EatLoco markets. They bring people from all over the county, state, and region into Loudoun County. There is no other place customers can shop for fresh-made international products in such variety turning Loudoun County into a true “destination.” EatLoco’s One Loudoun market currently brings nearly 5,000 weekly customers from more than 14 Virginia counties and four surrounding states plus Washington, DC. The more vendors EatLoco signed, the more diversity it brought, the more customers came, and the better sales the vendors recorded. In the past two years, even coping with a pandemic, EatLoco’s vendor sales numbers have exploded. During EatLoco’s inaugural year, vendor sales were less than $5,000. Fast forward to 2021 and EatLoco vendors did more than $4.4 million in sales. This year, 2022, they expect to exceed those numbers by 12-15%.

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

Dan Hine

EatLoco’s on-going goal with vendors is to help them reach the next logical growth step for their business, usually at no charge. Whether they want to open a brickand-mortar store, or sell wholesale to a chain store, or just multiply their customer reach online, we are here to help them. We’ve made numerous introductions to local chefs, paired fast-growing food merchants with commercial real estate agents, and even connected them to local business coaches. Other times they may need help with their website, google ad words, social media or with online or display design work. In most of these cases, we can do this all in-house and usually for free. The way we gauge how well our markets are doing is by having vendors record their sales with us every single week. We never take a percentage of their sales like most markets. We’re more interested in knowing how well they’re doing and how we can help them do better. We also share these numbers with our sponsors and advertisers to help show the overall health of the market and to promote its aggressive growth. “Normally at other Farmers Markets, you turn up, do your thing and then leave, whereas EatLoco markets are a very organic type of environment where there’s a lot of support from the organization,” says Matt Cahir, CEO of Greenheart Juice. We certainly didn’t give Greenheart their start, but we have helped launch them into the largest profitable farmers market out of the 20 that they are

involved in every single weekend. There’s usually a line of fans waiting for their breakfast juice at One Loudoun! Jonathan and Rinaldo from SR coffee have been with us almost from the beginning. Beyond their coffee truck, they have opened two brick and mortar stores; one has been open for the past year and the other is going to be opening in the fall of 2022. We’re proud that we helped give them their start. We couldn’t have done it alone. There are so many people for us to thank for both giving us our space and helping pull the whole thing together, rain or shine. I have to start with the county that licensed us to make both One Loudoun and later Brambleton home. Our incredible vendors show up whether it’s cold and rainy or the pavement is so hot we caution shoppers to walk their dogs on the grass, they are there for shoppers just in case they decide to come out. This is a collaborative effort by a lot of different people, but the largest credit for EatLoco’s success is our vendors, the incredible food they produce and the hardworking dedication they bring to the market every single weekend of the year. EatLoco’s motivation is seeing its vendors succeed, make a good living, be able to put money in their pockets, and hopefully even take vacations with their families. This is not just for the farmers. This is for the small businesses of Loudoun County and the customers who love them.

EatLoco Farmers Market at One Loudoun: Saturdays, 9 a.m. to 1 p.m. year-round & Wednesdays, 3 p.m. to 7 p.m. seasonally. EatLoco Farmers Market at Brambleton: 9 a.m. to 1 p.m. year-round You can see more on the site, EatLoco.org, watch their video at bit.ly/EatLoco, and reach Dan at info@eatloco.org.

FAR M E R S M A R K E T | SHOPPI NG

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LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Three Caps Farms Enlightens Us on Mushrooms ARTICLE BY MELINDA GIPSON, IAN TRIPLETT | PHOTOGRAPHY BY IAN TRIPLETT, MELINDA GIPSON

We stumbled upon Three Cap Farms during the Loudoun County Spring Farm Tour and kind of fell in love. Ian Triplett, a veteran who until 2020 made his career in finance, is a self-described mushroom ninja. Yet, his produce is so varied and beautiful, it’s hard not to call him an artist, which is why his commissioned American Gothic knock-off t-shirt art is so appropriate. It is not hyperbole to say that his mushrooms are gorgeous – in looks as well as taste. Ian became admittedly obsessed with mushrooms himself after buying a mushroom grow kit in 2016. Fast forward to the pandemic and you’ll find that Ian has gone all-in, cashing in his finance job and growing a small selection of gourmet, boutique mushrooms on the family farm. Originally, the idea was to market his produce to area chefs, but he has made mushrooms so approachable with his near tactile descriptions and recipes, that almost anyone can enjoy cooking with mushrooms, either enhancing their own recipes or trying those curated by Ian’s site at 3cfmushrooms.com/recipes. He’s even gone the extra mile, telling you how to store, rehydrate, saute, and tenderize many varieties of edible fungus. Ian claims to grow “mushrooms that are of the highest quality. Our naturally grown mushrooms have more flavor and nutrition than anything you’ll find at your big box grocery store.” But you can’t buy them there – only at Western Loudoun Farmers Market in Purcellville on Saturdays, EatLoco Farmers Market in One Loudoun on Saturdays, and Gilberts Corner Farmers Market on Sundays. We encourage you to take the following descriptions with you the next time you shop, then, “cook ‘em up, share them with friends and family, and talk about them... [then] tell us what you think,” says Ian. “We’d love that.”

Among 3CF’s Spring and Summer varietals are these, complete with Ian’s commentary about how the Triplett family likes to enjoy them: Golden Oyster Mushroom (Pleurotus citrinopileatus): It has the flavor indicative of a classic oyster mushroom: think woodsy and sea. It is a lighter mushroom with a nutty finish. It is great in lighter fare such as white meats, lighter fish and shellfish, and green vegetables. Ian likes to shred this mushroom, then saute with butter, then add his favorite BBQ sauce and make mushroom BBQ sandwiches. Pink Oyster Mushroom (Pleurotus djamor): Another popular summer varietal mushroom, its flavor is often compared with country ham, bacon, or lobster. (We know, that’s weird.) It goes great with eggs, on top of steak (think mushroom surf and turf) or in a creamy tomato pasta dish. “We also love to take a whole flowing body, drizzle butter all over it with some powdered garlic and pepper and roast the mushroom, somewhat like a blooming onion.” Italian Oyster: This mushroom is a hearty flavored mushroom, great paired with red meats and onion, or as a complete substitute to red meats. We love to saute this guy with onions and then add it to virtually anything meaty, e.g. burgers, steak, stews, stir-frys, burgers, burgers, burgers, and did we mention burgers? Pioppino (Cyclocybe aegerita): This mushroom has a more delicate and nuanced flavor profile. It is semi sweet, tasting of yeasty bread with a woodsy dark chocolate, nuttiness all thrown in. It is great sauteed, just cook down the stems first because they tend to have a more fibrous structure as compared with the caps. It goes great in any dish, but we personally love using this in Italian dishes, especially mushroom ragu or mushroom risotto.

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Among Fall varietals are: King Oyster (Pleurotus eryngii): Another mushroom with the classic oyster mushroom flavor widely sought after by chefs. It is highly prized for its dense, meaty stems, which can act as a meat or seafood substitute, texturally. They are great sauteed, roasted, or grilled. “One of our personal favorite recipes is to cut the stem 1/3 of an inch thick to create medallions, much like scallops. Score the top and bottom of each medallion. Then saute in rich butter on medium high heat for about 3 minutes per side. Then add to your preferred dish. You’ve made mushroom scallops!” Black Pearl Oyster Mushroom (Pleurotus ostreatus - Hybrid): This hybridized mushroom takes the best characteristics of

Golden Oyster

the Italian Oyster and the King Oyster. It has incredibly rich flavor and often very meaty stems. It serves as a staple grilling mushroom or, when grown large enough, can be cut into filets from the stems, marinaded, then grilled like steak. Finish them off by sauteing the caps with onions to add to the top of your mushroom steaks. Lion’s Mane or Bear’s Head Mushroom (Hericium erinaceus or Hericium americanum): Otherwise known as the “pom pom” mushroom, the Lion’s Mane (or it’s cousin the Bear’s Head) Mushroom is delicate in flavor with a mild seafood, nutty taste. Having a unique texture, it shreds wonderfully. “We especially using this in lieu of crab – think mushroom crab cakes – or in classic Central or South American dishes.

Pink Oyster

King Oyster

Italian Oyster

Black Pearl Oyster

Pioppino

Lion’s Mane

Don’t forget to check out 3CF’s other collected recipes or sign up to stay in the loop at 3cfmushrooms.com/contact-us.

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Justin with Seedlings

CANNABREEZE CBD HEMP FARM RIDES THE WINDS OF CHANGE

Before Virginia adopted its 2018 Farm Bill legalizing the growing of hemp with a THC level of less than 0.3%, Breezy Meadow Farms raised water buffalo, rabbits, poultry and pigs. Water buffalo jerky was especially popular among county foodies.

LOCA L LIM E LIGH T | L IFE + CULTURE

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Julia Boogaard looking to stay cancer free

But Jeff Boogaard, a U.S. Navy veteran and corpsman with experience in health sciences, finance and technology, immediately recognized the opportunity to capitalize on a burgeoning market and wasted no time in obtaining a license to grow the genetically sanctioned hemp as a cash crop. In July of 2019, he planted 420 cannabis plants, changing the name of his farm to Cannabreeze CBD Hemp Farm. (While more than a dozen licenses have been issued since the Farm Act, Jeff is aware of just three other active growers locally.) Then in Christmas that same year, Boogaard’s commitment to growing hemp for CBD got personal. His daughter Julia, then a 21-year-old student at the University of Nebraska, was diagnosed with Hodgkin’s Lymphoma, which had wrapped around her lungs and heart and moving up her chest. Combining chemotherapy and radiation with CBD, Julia licked the cancer in just six months. As we explored in our very first issue in May of 2019, in a profile of fitness trainer and bodybuilder Sam Juzbasich, using CBD had a marked impact on shrinking his own tumors, and in combating the nausea and headaches from chemo. Jeff says, “There’s really no scientific evidence that it cures cancer but what it does is that it gives the body an opportunity to survive the chemotherapy, so your body can fight the cancer.” Jeff also believes CBD helped Julia with the emotional anxiety of having cancer. “Chemo not only destroys your body and your appetite, but it can also destroy your will to live. Definitely, [CBD] helped her in all those areas.” Julia told us that July marked her second year of being cancer free, but that most cancer patients hesitate to take a celebratory lap until five years without a recurrence. Still, she is now excited to look forward to taking that lap in 2025. The change in the farm’s mission, meanwhile, was instantaneous and complete. Jeff writes on his website, “We realized at that moment we were ‘all-in,’ and made the decision to phase out our livestock farm and turn it over to hemp. In 2020 we planted 12,000 CBD & CBG hemp plants over 10 acres to harvest into more premium grade products so others can experience the life changing results this plant has to offer.”

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

Matt Hagerman, CEO and founder of Lost Rhino with a six-pack of Let's Mango

LOCA L LIM E LIGH T | L IFE + CULTURE

Canabreeze’s plants are grown from non-GMO seeds without the use of pesticides. The rich Virginia soil is fertilized with the help of another locally produced product from Silver Spring, Maryland: fish manure mixed with other organic products that is marketed as FOOP (foop.com). That makes Jeff’s crop not only 100% organic, but also gives his plants resilience to cope with fluctuations in climate. He also uses thousands of lady bugs and Praying Mantis to eat the voracious aphids and larvae that typically feast on hemp. The plants and flowers all are managed by hand from germination to harvest, drying and curing. Buds are de-leafed by hand, then plucked off the stem where they’re dried and cured in a state-of-the-art, climate controlled drying center then trimmed, again by hand. So, not only are the plants selected and grown to exacting standards dictated by law, but extensive quality control occurs to produce a premium grade product. We had the opportunity to take a personal tour of the operation during Loudoun’s Spring Farm Tour in May, with the help of Jeff and its director of cannabis cultivation, Justin Everhart. Born and raised in Lovettsville, Justin has his own personal reason for being drawn to the use and cultivation of hemp. He told us, “I’ve had juvenile rheumatoid arthritis since I was 8 years old, and cannabis or CBD has really helped me with that. That’s what got me into growing it.” He’s been on site for two years taking care of everything from “how we grow to what we grow and everything in between.” He told Marketspread.com which markets Cannabreeze products online, that CBD weened him off of a regimen of steroids and pain medication. Using cannabis instead put his symptoms into remission. “I can use it without the high, so it’s great for use during the day.... After growing the first plant I ever grew, I knew this was the industry I was going to work in for the rest of my life.” In May, Justin expected to plant five of the farm’s 10 acres this year with around 3,000 plants raised from seedlings, each divided into six strains according to their natural medicinal properties. They carry names like Special Sauce, Super Sour and Suver Haze, and include not just CBD- but CBG-rich plants, the latter cannabinoid having the effect of enhancing pleasure and motivation, regulating appetite and sleep, and alleviating pain, all with no psychotropic effects. Special Sauce offers relaxation, while Super Sour is more uplifting, aiding focus. Cultivation begins in the farm’s “360 room” where the plants are germinated from seed and readied for transplanting. The climate is precisely controlled to contain

between 70% and 75% humidity at around 83 degrees. Planting begins around June 10, and takes place through September, growing from around eight inches high to around six to eight feet tall. By the time this issue appears, the fields will be bare and the farm’s focus turns to processing. Then the 360 room is converted to a harvest room; humidity decreases to 50% and the temperature to 65 degrees. “All things cannabis happen in this room,” says Justin. All the commercial products that Cannabreeze produces literally start off as an oil. Jeff explains, “We squeeze the oil out of those flowers and it turns into this brownish liquid know as full spectrum oil, which is used in more than 95% of our products” Then the distillation machine turns it into a gold liquid, which is used in our vape products. From that form some of the oil is processed into a whole line of water-soluble products using an ultrasonic nano emulsifier. The process pounds oil to molecules that are smaller than 100 nanometers, and then wraps those molecules inside of water molecules. We can then sell products that are water-soluble like tea,” or in beverages that Lost Rhino Brewing Company is producing like Pineapple Dream and Let’s Mango seltzer. Cannabreeze products, like its new Sleep Support Softgels, sometimes combine their various oil-based products with other natural elements such as melatonin to promote restful sleep. There are of course other types of gummies and tinctures, and pre-rolled smokes, but also bottles of their “beverage infuser” — the product most adapted to culinary use — pain relief balms and creams, face cream with collagen, bath bombs and CBD drops for pets. It’s helpful to start at the farm’s own retail store, if only to benefit from the knowledgeable input from the sales staff which can help differentiate between what products are best for anxiety, pain relief, stress relief or an uplift in mood. Another reason to visit is the farm’s annual September harvest celebration. Aware of the prejudice that surrounds use of cannabis products, Cannabreeze uses such gatherings to try to normalize its crop in the minds of users, in much the way winemakers have done with their own harvest festivals. Jeff intends for the farm to become a kind recreational venue where customers can enjoy Cannabreeze products in a group of “likeminded people.” The label is still necessary, despite the fact that all Cannabreeze’s products are sold legally in Virginia, and contain only a tiny amount of THC, the element

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

that causes a “high.” While the company is a vendor at the Loudoun One EatLocal farm market, and has licensed its products for use in mass-produced beverages by the county’s most iconic craft brewer Lost Rhino, Jeff acknowledges that he’s had pushback. With more education on the health benefits, he says the market for CBD in Virginia is “unlimited,” because, “everyone is born with cannabinoids in their system, but as they age they are depleted so we need to replenish them with this wonderful plant. We believe the plant normalizes you, so most people in some fashion can benefit from CBD.” He adds, “THC is only one of 127 cannabinoids, and, interestingly, not the highest in terms of medical benefit.” Among the products sold by the licensed dispensaries for medical marijuana, he says it’s hard to find products that give users a full spectrum of plantbased cannabinoids. “Our products have a federally compliant level of THC, but what is cool about them is that they have all the other beneficial cannabinoids as well and they work naturally together in plant-based form.” He declines to make any claims about the analgesic or healing properties of any of his products because he can’t on orders of the FTC. “But I can say that the hemp plant is a great plant and it has a lot to give us besides weed that people smoke. People have been led to believe it’s a different plant; in fact, it is the same, just in a strain that has been modified to be CBD dominant with low levels of THC. It’s as if you were growing green tomatoes and I were to grow red tomatoes; they’re both still tomatoes.” Products also are sold online at cannabreezehemp. com/shop-now, at a second retail location in the Dulles Town Center Mall, at the EatLoco Farmer’s Market, and of course, at Lost Rhino Brewing Co.’s Ashburn location. There, you can even find the CBD seltzers on tap! Matt Hagerman, CEO and founder of Lost Rhino, says he often serves the seltzer to patrons who want something that isn’t alcoholic, and that some people love the taste, though we found it a bit bland. More often, buyers mix it with a fruit smoothie or iced tea for more taste variety. Matt, more than anyone, may be able to offer the most educated perspective on both the resistance to and the eventual adoption of CBD products locally. “Jeff is doing something very similar to what I had to do in Loudoun County before craft beer was acceptable.

LOCA L LIM E LIGH T | L IFE + CULTURE

We were pioneers back in the ‘80s, one of the few people making it in the whole country. He’s in a similar place with respect to educating the public, so I’ve had him out here to do events, and to explain the difference between THC and other kinds of cannabinoids.” “I think that people are becoming more educated that it’s not just about getting high,” Matt adds. “Cannabinoids have “gotten people off of their heart medications and pain prescriptions. I think it just comes down to knowing what the boundaries are, just as with alcohol.” His approach to producing a CBD seltzer is, “to keep them as clean as possible. The base is water, then we add mango flavorings to offset the raw taste of the cannabinoids. You don’t have much to work with, but at least it’s clear. A lot of CBD drinks are really rough looking – they’re greenish and a little chunky. Ours is virtually clear, which makes it much more approachable. Apart from that, there’s a lot of science behind it. We have a lab technician that works here at the brewery doing all the reverse calculations to make sure it meets the legal limits.” That means that each can of seltzer has 8 milligrams of CBD and 4 milligrams of Delta 8, a low-dose form of THC. “We offer complete transparency about the ingredients,” Matt said; “you can even scan the QR code on your phone and see all the lab results.” As with all Lost Rhino’s alcohol products, there’s a 21-year-old minimum age restriction. And, the product is expensive – around $8 a can with a discount for a six-pack – but that is comparable to the price of some “high octane” beers. Matt predicts, “It’s going to continue to grow in adoption over the next five, six years. As it develops a following, investment will help to meet the demand. People are going to school now like they did in the days of craft brewing just to understand it better. There’s a lot to learn right now. It’s going to take people a minute to adjust.” Jeff says, “We’re all about health, wellness and recreation. We all can agree, statistically, that cannabis is much safer to use than alcohol, and Loudoun County pushes alcohol like crazy.” When and if cannabis with higher concentrations of THC is approved for commercial farming, Jeff says, “naturally I will be on the front lines, but before then I think people have to be made comfortable with the concept of balance. With education, people will be more comfortable with trying CBD and using it as a product that has many healing properties.”

Field ready for planting

CANABREEZE CBD HEMP FARM

Jeff holding full spectrum oil

“WE’RE ALL ABOUT HEALTH, WELLNESS AND RECREATION. WE ALL CAN AGREE, STATISTICALLY, THAT CANNABIS IS MUCH SAFER TO USE THAN ALCOHOL, AND LOUDOUN COUNTY PUSHES ALCOHOL LIKE CRAZY.”

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

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back- to - scho ol che ck li s t KNOW YOUR SCHOOL’S DISCIPLINE CODE As the school year progresses, parents and students alike are settling in. It's a good time to double-check the things that may have slipped your mind in the press of typical back-to-school to-do lists. For example, have you read your child's school discipline policy? While all parents hope to never have to deal with a student discipline situation, it happens. And being prepared by understanding how the school will apply the policies and procedures can help you achieve a better outcome in a disciplinary situation. School districts generally publish a “Student Rights and Responsibilities” document that outlines the expected student behavior when in school and while participating in school-sponsored activities. The expectations cover a range of student obligations such as to be respectful to their peers and staff, to use technology responsibly, and to abide by student codes of conduct. It is recommended that parents read this document and review it with their students at the beginning of the

EDU CAT ION COR N E R | EDUCATI ON

school year. For example, students should understand what they can and cannot do with the laptops issued to them. And, both students and parents should know that schools use software to always monitor students’ online activity. Student codes of conduct are part of the policies adopted by the School Board. Commonly found on a school division’s website, the student codes of conduct list the prohibited behaviors, the possible consequences, how an alleged violation may be investigated, and the due process rights of students involved. Unfortunately, most parents first introduction to the discipline process is after an alleged violation by their student. It is generally an emotional and stressful time, making it difficult to understand exactly how to navigate the system to a just result. What do you do if you get a call from a school administrator informing you of allegations that your child has violated school policy? Here is some important information to help you through the process:

Understand exactly what your child is being accused of and the proposed consequences. Ask to review any video of the incident(s). Schools generally have cameras throughout the interior and exterior of every building. Collect relevant evidence.

Understand the types of discipline measures: office referrals; in-school restriction; short or long-term suspension; and expulsion, and the appeal rights for each of them. School policies usually dictate the order and timeline of the appeal process.

During a disciplinary proceeding, students have a right to due process. This means they have the right to deny the allegations, make a statement, present evidence, and appeal a discipline decision.

At Whitbeck Bennett (wblaws.com), we understand the importance of protecting your child’s educational career. We have the experience and expertise in student discipline cases to assist you if needed, but we hope that by taking the time to read and understand the school discipline policies now, your child will avoid school discipline and have a fun and successful school year!

Students with disabilities have additional protections when accused of behavior that violates school policies. School staff must consider whether the behavior was a manifestation of the disability as part of determining disciplinary measures.

Students and their belongings may be searched by school staff if there is a reasonable suspicion that evidence of a policy violation will be found.

Certain behaviors may result in additional investigations with more serious consequences. When the school suspects criminal behavior, it can contact law enforcement. A Title IX complaint may be filed when there is an allegation of sexual harassment or assault.

Schools have an obligation to provide students and staff with a safe and inclusive learning environment. Student discipline is a necessary part of maintaining orderly operation of a school so that students have an opportunity to learn. Still, discipline is subjective, and the process can be flawed. Parents can, and should, engage with school staff throughout the process to protect their child’s interests. At any point in the process, it may become necessary to retain legal counsel. A discipline record could impact future learning opportunities, awards, and college admissions.

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Danny Weinkauf

they might be giants stoops to rock the haunt ARTICLE BY MELINDA GIPSON | PHOTOGRAPHY BY JON ULEIS, THEY MIGHT BE GIANTS, THE ARC OF LOUDOUN

Thanks to The Arc of Loudoun’s Giant-Hearted Friends They Might Be Giants on Conan O’Brien, by team coco

M UST SE E | EN TERTA INME NT

Best Friends at The Arc

With the Carlheim Manor on the Paxton Campus undergoing renovation, The Arc of Loudoun’s annual Shocktober fund-raiser needed to be reimagined, so the Arc of Loudoun has called in some Giant-hearted friends. In search of an alternative, the Arc’s legendary creativity ignited. The Arc’s Development Committee led by Chief Development Officer, Denise Daffron, had roughly six months to try to re-imagine Shocktober somewhere else. As a member of the Committee, Chad Hamel suggested that maybe a concert would be a great alternative to a haunted house. Chad and his wife Ellen (owners of theCoderSchool - Ashburn) have long been supporters of services for children with disabilities, and have donated coding lessons to students of the Arc’s Aurora School. Their own son Cooper experienced challenges early in life, and both his cognitive and communication capabilities were enhanced by coding. But caring for kids runs even deeper in the Hamel family. Ellen’s sister Michelle and her husband Danny Weinkauf met in physical therapy school in the early 90’s. Michelle has been a pediatric physical therapist full time since then, and Danny does the same part time, both having long and dedicated careers working with kids with autism, Down’s Syndrome or cerebral palsy in the Long Island and New York City school systems where they live. The rest of the time, Danny plays bass for the twice-Grammy-winning alternative rock group They Might Be Giants.

Those familiar with the eclectic indie band may know that Danny wrote and sang the song, “I am a Paleontologist“ and was “Number Two” in Here Come the 123’s. But they may not know that Danny’s solo music career includes a half dozen children’s albums on topics from science and dinosaurs to letters and other random topics (see Dannyweinkauf.com). His music has been called “clever, catchy and sometimes educational,” but, like that of TMBG, hardly ever takes itself too seriously. Over the years, he’s also played with many other artists like Fountains of Wayne, Mike Viola. And Candy Butchers, Endlessly prolific, his commercial and TV work spans shows like Sex and the City, Malcolm in the Middle, Queer Eye for the Straight Guy, Jon and Kate plus 8, ABC Wide World of Sports, HBO, CBS Sports, ESPN, Resident Life, History Channel, MTV, Food Network, and A&E, and his commercials back Mercedes Benz, Saturn, Burger King, McDonald’s, Dunkin Donuts, Radio Shack, Big Brother/Sisters, Elmer’s Glue, Kohls, and many others. He admits, “The music sometimes feels a little selfish.... I enjoy it tremendously and it’s creative and everything but there’s part of it that seems self-indulgent because I’m missing my family.” Making music is a creative response to the often slow and very incremental progress he sees in his special needs patients. Instead of the cheers of crowds, he may be rewarded by the reaction of a parent he has called to say, “hey, your son or daughter took their first steps today,” Danny says.

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John Flansburgh & Danny Weinkauf by John Ulies

“The music sometimes feels a little selfish.... I enjoy it tremendously and it’s creative and everything but there’s part of it that seems self-indulgent because I’m missing my family.” Knowing Danny’s heart for kids, it was an easy ask for Chad to see if They Might Be Giants would consider performing for a “Haunt” show in Leesburg to benefit the Arc. Despite the fact that TMBG’s John Flansburgh broke seven ribs in a car accident caused by a drunk driver and is still recuperating, the answer was an unequivocal yes. The band often plays to benefit schools in the New York City area and for other causes, though it does so in a very low-key way, Danny says. The concert, now scheduled for October 8 at ION calls for the transformation of the venue in just seven days from an Oktoberfest into a mildly scary, “PG-13 extravaganza”

featuring “all your favorite music plus a few surprises.” Danny couldn’t enlighten us much about the latter, but, life and all its challenges has always been fertile ground for the band’s musicians. TMBG’s very name comes from the 1971 film of the same name, which itself references Don Quixote’s justification for tilting at windmills. Whatever the origin, its music often reduces things that kids find scary to something they can laugh about. There’s no doubt they’ll rise to this challenge as well, he adds. Working with They Might Be Giants “is always exciting because it’s always something new.”

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Using BeBalanced

TO BALANCE YOUR HORMONES, YOUR WEIGHT, YOUR LIFE

The BeBalanced Leesburg Office: Betty, Courtney, Amy, Jan and Lorraine

ARTICLE BY MELINDA GIPSON PHOTOGRAPHY BY MELINDA GIPSON, BEBALANCED

EAT R IGH T | HEA LTH + WE LLNE S S

It sounds simple because, frankly, it is. BeBalanced’s weight-loss and hormone therapy program delivers “Balance.” As we age, it is very likely the imbalance in our hormones, our nutritional intake and our stress levels that lead to weight gain, fatigue, mood swings, insomnia, anxiety, brain fog, headaches, lethargy and many other symptoms associated with either menopause in women or reduced energy and vitality in men. Overwhelmingly, what clients of Jan Benjamin’s BeBalanced in Leesburg cite as the most compelling reason why this program – combining nutritional guidance with a homeopathic Metabolic Correction Blend and other supplements – works is how simple it is to integrate into their daily lives. It boils down to daily intake of two protein, two vegetable and two fruit servings, hormone drops and creams, and

supplements that support your liver, immune system, blood sugar, and stress response. Oh, there’s a lot of “re-learning” involved, especially when it comes to how much chicken, fish or other protein constitutes a meal portion, and what to kiss good-bye. No healthy eating program can change the scales for either your food intake or its impact on your own weight, and none considers ice cream a healthy food group! But BeBalanced’s manuals for logging what you eat, combined with lists of acceptable types of vegetables, fruits and proteins and their amounts, along with its organic hormone therapies, offer a roadmap to rejuvenation. You don’t have to take our word for it. Once a month Jan meets with her staff, all of whom have come through the program, and shares a meal. The event gave us an opportunity to explore why the program works for them. As a group, they’ve lost more than 250 pounds.

AMY SCHROCK Amy Schrock, 45, has been on the program since June of last year, and has lost 65 pounds. She initially explored it because, “I just felt I wasn’t balanced. I couldn’t lose weight; I had low energy – all of the things described in BeBalanced’s literature. Everything they said fit, so I said, ‘Why not give it a try?’” She’s lost the weight in stages, taking occasional breaks from the program, but considers incorporating the food and meditation / relaxation journaling one of the most important additions to her daily routine. “It’s actually therapeutic for me, and gives me focus.”

CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

BETTY DERTING Betty Derting, 71, started the program back in 2019, “and I fell in love with it. I'm a very organized type of person so what I loved was that they gave you a list of what to eat. It said, you can have these vegetables and these meats and on Sunday you can make up a batch of meals to take to work with you. It was just so easy.... I've tried other programs and I get very anxious and nervous around making choices. I’m a person who likes a routine. I lost 20 pounds in the first round and still follow it. I sleep better at night using their creams.” Even though she is semi-retired, she works as a receptionist in the Leesburg office of BeBalanced because she enjoys being an advocate for the company and meeting people. “The work is interesting, and I really believe in the product.”

LORRAINE GILES Lorraine Giles, 55, was looking for a “natural way of losing weight.” She knew hormones were at the root of her inability to lose weight, but didn’t know the solution until she found BeBalanced about 18 months ago. She lost 22 pounds in 32 days and now considers the program just a way of life. A former fitness competitor, she has always been into health and nutrition, and worked for Jenny Craig 27 years ago. “I have a lot of experience and understanding of what's behind dieting, so I believe dieting is not always the answer” to maintaining your perfect weight. “Dieting can actually damage your metabolism,” she asserted. BeBalanced works well without synthetic hormone treatments, so it’s the best choice for her. “It's a personal journey for everybody. Everybody's journey is different,” she adds.

EAT R IGH T | HEA LTH + W E LLNE S S

COURTNEY PARTAIN Courtney Partain, 65, stumbled across BeBalanced by walking her dog by the office and then investigating what it was all about, but it was her husband, who works in a medical field, who actually recommended it to her when she complained of insomnia and night sweats. “My husband had done all the research and said it was a very gentle approach to balancing your hormones and here I am!” She lost 20 pounds, but more important to her was the feeling of well-being that came to her by using the creams and applying the dietary principles. She now helps educate new or potential clients on the program part time and likes that there’s always something new to learn about the program, which is always evolving.” Courtney adds, “I feel like we're always training because no client is the same, and there are always new products to address all these symptoms” nearly all of which can be attributed to eating too many over-processed foods lacking in real nutrition. One thing about which all BeBalanced advocates agree is that focusing on core nutritional principles has eliminated many empty calorie foods, soda and alcohol from their diets and restored their enjoyment of all natural fruits and vegetables.

More than 400 clients have used Jan’s BeBalanced’s protocols for probably as many reasons, including symptoms related to addressing problems caused by a “leaky gut” or other digestive issues and getting rid of the associated inflammation that these conditions cause. There’s a whole separate program geared just for people who suffer from digestive maladies for whom weight loss is just a side benefit, Jan explains. “We’ve seen clients with fibromyalgia, rheumatoid arthritis, and even diabetes eliminate the need for medication just through a natural process of detoxing. By isolating

and eliminating certain foods, you can discover what foods you are intolerant of,” she added. “BeBalanced is completely personalized to each client’s needs, and the customer support we offer is intended to provide individualized answers to each person’s needs through their own journey,” Jan said. That said, we also seized upon some smart, universal “hacks” to help make it easier to eat healthy, and offer just one of many great recipes in the BeBalanced “Phase II Recipes” booklet. For more information, reach out to Jan at Jan.Benjamin@bebalancedcenters.com.

CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

BEBALANCED HACKS 1. Freeze homemade broth in ice cube trays, then use one or two cubes heated in a skillet to sauté proteins, veggies, cauliflower rice, etc. 2. Sauté fish in a Tbsp. or two of lemon juice. 3. Batch cook larger portions of your favorite recipes and freeze individual portions for grab-and-go lunches. 4. Use unsweetened canned coconut milk as a creamer. 1/2 of a Tbsp. with a little Stevia is a great treat. 5. When out with friends, use a similar glass to the glass that they’re using. A wine glass with mineral water and lime still makes you feel festive while sticking to your no alcohol plan. 6. Always have 1/2 dozen eggs hard boiled in the fridge. They’re so easy to grab and take on the go. They can be used on a salad or to make BeBalanced’s egg salad recipe. 7. Try some new recipes, veggies or spices you have not tried in a while. Variety cures the boredom that can sometimes lead to abandoning a more rigid regimen.

EGGROLL IN A BOWL SERVINGS: 4, 1 protein, 1 vegetable per serving

INGREDIENTS

HOMEMADE BROTH RECIPE 3.5 oz. chicken, water, parsley, onion powder, garlic, thyme, rosemary, oregano, basil, bay leaf, sea salt and pepper. Fill a saucepan 3/4 full of water. Bring to boil. Add chicken and seasonings. Boil for 20 minutes. Remove boiled chicken and serve or refrigerate and save for later. Strain out the bay leaf and seasonings. Let broth cool to room temperature. Skim fat off surface (if any). Refrigerate broth. Once cold, skim the rest of the fat from the top (if any). Store in refrigerator or freezer for later use.

EAT R IGH T | HEA LTH + W E LLNE S S

• 1 lb. ground chicken or turkey breast 1/2 onion, diced • 1 1/2 tsp. minced fresh ginger • 2 cloves garlic, minced • 1 (14 oz.) bag coleslaw mix • 3 Tbsp. coconut aminos • 1 Tbsp. raw apple cider vinegar • 1-2 tsp. MCT oil • 2 green onions, sliced • Fresh cilantro leaves as garnish (optional) • Hot sauce, no sugar added (optional)

DIRECTIONS: In a skillet, cook the ground meat until fully cooked. Drain excess fat. Add all remaining ingredients expect MCT oil, green onions, and cilantro. Saute until cooked tender-crisp. Remove from heat and toss with MCT oil. Garnish with green onions, cilantro, and or hot sauce as desired.

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

MATCHMAKING 101 ARTICLE BY JIM MAGNER

PAIRING WINE WITH FOOD

There are some basic rules that our mothers taught us about pairing wines with food, starting with: white wine with fish, red wine with beef. But those rules came from a time when most people simply drank either red table wine or white table wine. Today, there are approximately 70,000 different labels for sale in the United States, so we obviously need a more nuanced approach to pairing wine with food. First, though, what is pairing really all about? Why does one wine go really nicely with a particular meal while another one does not? It turns out that it has to do with food chemistry. Food, whether it be a greasy burger from a local lunch counter or a Lobster Thermidor at that restaurant that won’t seat you if you’re wearing jeans, has some basic elements: proteins, saltiness, fat, carbs, acids, and spiciness (or lack thereof). Wine, meanwhile, can be broken down into sugars, acids, alcohol and tannins (or lack thereof). When the elements of the wine clash with the elements of the food, it leaves a bad taste in your mouth. When they complement one another, each elevates and enhances the other. The food and wine rules that we use today are intended to provide the consumer with helpful guidelines to give them a head start on making a successful pairing, but they aren’t an exact formula. There’s no machine or app into which you can enter your meal, say, Spaghetti Bolognese, and have it spit out “Selvapiana Chianti Rufina 2017.” Why? For one thing, everyone tastes wine differently and what one person thinks is the most magical pairing ever, someone else may not find palatable.

H OW TO | FOOD + BEVERAGE

For another, not all wines are intended to pair with food. For example, some California wines, even highend ones, are made to suit our American lifestyle of sipping wine on the deck with cheeses or hors d’oeuvres and aren’t really intended to pair with specific types of food. Conversely, you may find that a wine you don’t enjoy at all on its own is suddenly wonderful when paired with the right meal. It is also important to realize that not all food was made to pair with wine. Take, for example, the rule: “What grows together, goes together.” The idea is that cultures that have been making wine for millennia have developed cuisines to go with their local wines. That’s why Burgundy wines, with all their big, rich heaviness, go very well with rich, fatty beef dishes, like Beef Bourgogne, while lighter Italian reds go very well with spicy Italian foods and tomato-based sauces. Meanwhile, cultures that are only just starting to experiment with wine, such as India and other Asian cultures, have diets that were never intended to be eaten with European style wines, despite what your know-it-all wine snob friend tried to tell you. What are some other rules? The rule that says: the heavier the dish, the darker the wine, is a good one. The concept there is that wines that have deeper colors tend to be richer and more full-bodied, and therefore pair better with richer meals. That’s a rule that works equally well for both whites and reds. Imagine, for example, that you are serving halibut – nice and light and flaky. For the same reason that you

“SO, EXPERIMENT. TRY OUT THE RULES AND THEN TRY BREAKING THEM. SEE WHAT YOU GET.”

CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

might squeeze a lemon wedge over it, you’d want a wine that was bright and crisp and highly acidic. Now imagine that you are serving duck. You’re going to want a much richer white wine to serve alongside. These guidelines are helpful, but they can only take you so far. Top chefs and sommeliers spend years perfecting the art of pairing wines and food. Fortunately for the rest of us, there are some easy cheats to advance our amateur skills. You may notice, for instance, that the menus at nicer restaurants have a suggested wine pairing for each entree. Study them. That’s a chef giving you all those years of education and training for free. Or, you can just ask! The folks who run wine shops don’t do it to make money (ha!); they do it because they love wine and they absolutely love to share their knowledge with their customers. Often, they will even ask you to come back after your event and tell them about your experience to help them perfect their own skills. Finally, there is no better way to learn than to just try things for yourself. Despite all of the rules and suggestions and guidelines, you are unique. No one tastes wine and food exactly the same way that you do and that means that no one is going to be able to make a more perfect pairing for you than you. So, experiment. Try out the rules and then try breaking them. See what you get. Keep notes that you can take with you when you go to the shop. I like to keep leftovers from our meals on hand and then open a bottle of something I haven’t tried before and taste it against all of them. At the end of the day, if the worst you get is that you enjoyed some good wine and some good food, who’s going to complain?

H OW TO | FOOD + BEVERAGE

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WE ARE W H AT W E E AT !

H EA LT H Y LIF E ST Y LE | HE ALTH + W E LLNE S S

S D. D.

AA ., F

D , FIC PD

Dr. Sh

oh reh

Sh ar if,

TIPS FOR EATING HEALTHY

based on variety, balance, and moderation. Fruits and vegetables should be a part of your diet, in addition to healthy fats and proteins. Cooking at home allows for control over the oils used to sauté your food and the amount of added sugar in your favorite dressings. Visiting local farmers markets or your favorite grocery store and picking fresh, seasonal ingredients is a great starting point. Planning breakfast, lunch, and dinner sets you up for success and prevents having to get takeout during the workday or compromise with fast-food. Below are some ideas of the delicious healthy options I make for my family. Breakfast: banana baked oatmeal, eggs (hardboiled or scrambled) with turkey bacon or sausage, avocado toast, fruits and granola, or a pecan energy bar Lunch: a turkey/chicken wrap, nutritious protein bowls with grains and plenty of vegetables, tuna sandwich, chicken salad (made with Greek yogurt), stir-fry Dinner: salmon (with whatever seasoning/glaze you like) accompanied with asparagus, a hearty salad, chicken (baked or grilled) with your favorite starch and vegetable, stuffed bell peppers (turkey instead of ground beef is a healthy substitute), zucchini noodles/spaghetti squash with Bolognese (or your favorite sauce) Snack: Greek yogurt (drizzle of honey), assorted nuts, trail mix, berries, frozen yogurt popsicles, vegetables, and dressing (vinaigrette)

We’ve all heard the saying, “You are what you eat”. But do I need to be a carrot all the time? Or if I have some Cheetos, in moderation, does that make me a Cheeto? So, no, it’s not as simple as that little saying. Having a healthy diet is not all about placing strict limitations or depriving yourself of the foods that you love, it is more about feeling great, improving overall health, increasing energy throughout the day, and being in a better mood! Healthy eating shouldn’t be overly complicated. Sometimes when we’re researching it can feel like there’s conflicting nutritional and dieting advice. This can all be simplified with an easy-to-follow motto – replace processed foods with whole foods in their natural state, or as close to their natural state as possible. Food is not just a source of nutrition – it is an integral part of our culture and society. Holidays are not complete without enjoying some of Grandma’s famous treats or your favorite aunts baked mac-n-cheese! However, the key is in keeping our indulgences to special occasions, moderation. It is important that we do our best to maintain a healthy diet that includes all nutrients in the proper amounts...

When it comes to your teeth – should you really indulge your nightly chocolate ice cream or sour gummy craving? Limiting the amount of processed sugar, you consume will help decrease plaque buildup and keep your enamel strong. Instead, focus on consuming foods high in fiber and calcium and lots of leafy greens. Remember: food that is healthy for your body is likely healthy for your teeth. A quick tip is to brush after enjoying a snack to help lessen the negative effect it has on your teeth. Eating and living a healthy lifestyle should be fun. It doesn’t mean restricting yourself from everything, but it does require a little bit of discipline. You can indulge in your favorite snacks in moderation. Create a plan, follow it, and just watch how much better you’re going to feel and look!

Dr. Shohreh Sharif has been practicing dentistry for 25 years. She is: Associate Professor, Howard University College of Dentistry Diplomate, American Board of Pediatric Dentistry Diplomate, American Orthodontic Society IAD Top Pediatric Dentist among Leading Physicians of the World Fellow, American Academy of Pediatric Dentistry

ARTICLE BY DR. SHOHREH SHARIF, D.D.S., FAAPD, FICD OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / L E E S BUR G

OCTOBER 2022

realty report A sample of recently sold properties in Leesburg. N E I G H B O RH O O D

ORIGIN AL PRICE

SO L D P RIC E

%SO L D/ O RIG

DO M

B DRM S

B AT H S

Beauregard Heights

$925,000

$935,000

101%

4.5

Catoctin Mountain

$1,375,000

$1,300,000

95%

3.55

Colonial Square Colts Run/Shenstone Crescent Place

$799,000

$810,000

101%

1.5

$2,100,000

$1,900,000

90%

6.5

$875,000

$800,000

91%

3.5

East Quarter

$814,395

100%

2.55

Edwards Landing

$895,000

100%

4.5

$839,900

$865,000

103%

2.5

Hamilton

Greenway Farm

$1,689,000

$1,600,000

95%

4.5

Historic Selma Estates

$1,290,000

$1,095,000

85%

5.5

Lansdowne on the Potomac TH Lansdowne on the Potomac Det Historic Leesburg

$899,900

$908,588

101%

4.5

$1,295,000

$1,262,250

97%

4.5

$995,000

100%

2.5

PMW Farm

$975,000

$939,000

96%

3.5

Potomac Crossing

$845,000

$830,000

98%

3.5

Potomac Station

$919,000

100%

4.5

Raspberry Falls

$1,295,000

$1,220,000

94%

5.5

Red Cedar Conservancy

$2,600,000

$2,575,000

99%

6.5

Red Cedar South Village

$1,215,000

$1,220,000

100%

4.5 4.5

When it comes to buying and selling homes virtually, “Rely on Pam”! River Creek Det

$1,490,000

$1,350,000

91%

River Creek TH

$1,175,000

$1,120,000

95%

3.5

Saddlebrook

$1,249,000

$1,000,000

80%

4.5

$934,900

$874,500

94%

4.5

Waterford

Village at Leesburg TH

$1,275,000

$1,300,000

102%

4.5

Woodlea Manor

$100,000

$1,040,000

104%

4.5

After retiring further south, we decided to sell our River Creek home after leaving it on the rental market for over ten years. Selling an older home in a high-end neighborhood, with a tenant in place, with $150k of needed updates, long-distance and during COVID-19 pandemic—this could have been the ultimate real-estate horror story. Instead, it was one

of the easiest, smoothest house sales I’ve ever experienced. Pam handled everything and quickly sold the house for more than the asking price. Pam is the most professional and capable agent that I’ve ever worked with. —Former River Creek Residents

TO LEARN MORE, CONTACT US AT: Pamela Jones, Inc. Dave Jones, GRI

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

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JC Silvey Realtor® | Certified Appraiser jc.silvey@compass.com M: 703.577.1946 O: 703.570.5144 silveyresidential.com Compass is a licensed real estate brokerage that abides by Equal Housing Opportunity laws. Information is compiled from sources deemed reliable but is not guaranteed. All measurements and square footages are approximate. This is not intended to solicit property already listed. Compass is licensed as Compass Real Estate in DC and as Compass in Virginia and Maryland. 44927 George Washington Blvd, Ste 265 Ashburn, VA 20147 | O: 703.570.5144