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RVA Chefsgiving

Five Richmond chefs share recipes and memories from their Thanksgiving tables.

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Chefs get a bum deal when it comes to holidays, pulling the most grueling shifts on days when it seems like everyone else is sleeping in, watching parades, and generally sharing in cozy merriment.

I’d like to think that if chefs could have their own special Thanksgiving, it would be the ultimate feast, surpassing even my own beloved family traditions. This Thanksgiving menu, compiled from recipes from chefs at The Rogue Gentlemen, Postbellum, 821 Cafe, Pasture, and L’Opossum is exhibit A in this argument. From PARKER. HOUSE. ROLLS.; to a real honest-to-fowl Turducken; to a sweet, unexpected Reisling-poached pear; this is the menu from which to find inspiration for the holiday ahead.

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Herbed Parker House Rolls

Drew Thomasson, The Rogue Gentleman/The Lab
Adapted from Peter Reinhart

“Thanksgiving has always been a big deal in my family. We always start really early in the morning, cooking all the traditional favorites. In my opinion, though, the best part is all the leftovers afterward. Nothing beats a turkey and mayo sandwich the next day.”

Herb Compound Butter

  • 1 cup Softened butter
  • Large handful of fresh herbs, minced

In a food processor, process the butter and herbs until thoroughly mixed. Refrigerate for about 30 minutes to let it firm up. Reserve 1/4 cup for the bread dough, the rest will be for brushing and other uses.

Bread Dough

  • 3 3/4 cup bread (or other high gluten) flour
  • 1/4 cup sugar
  • 4 tsp instant yeast
  • 1 1/2 tsp Kosher salt
  • 1/4 tsp baking soda
  • 1/4 cup herb compound butter, softened
  • 10.5 fl oz buttermilk
  • Coarse sea salt

In a large metal mixing bowl, mix together flour, sugar, yeast, salt, and baking soda. Add butter and buttermilk and continue mixing until you have a rough dough. If it gets too dry, add more buttermilk, as needed. Turn it onto a table and knead by hand until the dough becomes smooth and elastic. Return to the bowl, cover loosely and let rise for about one and half hours, or until roughly doubled.

Turn the dough out onto a floured table. Gently cut the dough into about a dozen small pieces. Round all the pieces into balls and let them rest for about five minutes. While they rest, brush a cast iron skillet or baking pan with softened butter. Gently push down each ball into a flat oblong shape. Brush with butter and fold over. Place the rolls in the prepared pan and brush the tops liberally with butter. Cover loosely and let rise for about 45 minutes, or until puffed up.

Preheat oven to 350 °F. Once risen, bake the rolls for about 25 minutes, or until golden brown. When they come out of the oven brush with more compound butter and a generous sprinkle of sea salt.

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Roasted Brussels Sprout Salad

Jennifer Mindell, Postbellum

“We serve this dish at the restaurant quite often for private parties and it always goes over well–even with the picky eaters. I didn’t actually make this at our family Thanksgivings as a kid, but I wish I did. Growing up vegetarian was a lot different then. Tofu was barely a thing yet at the grocery store in Vermont, and I remember my poor mom scrambling to make hummus or falafel just so there was something festive on the table. This salad is a great remedy for that empty spot in your spread–flavorful, toothy, festive, and totally at home next to a bird.”

  • 4 cup cooked Brussels sprouts (steamed, blanched, leftover)
  • 1 cup golden raisins or dry cherries
  • 1 cup julienne carrots
  • 1 each red onion, sliced paper thin
  • 3/4 cup toasted or candied pecans
  • 3/4 cup shredded smoked cheddar
  • 1/2 cup white balsamic dressing, ginger dressing or a simple French vinaigrette

Quarter the Brussels sprouts, toss in a splash of olive oil and salt, and roast on a sheet tray at 400 °F until edges are golden and crispy.

Cool to room temp and mix with remaining ingredients. Add more dressing and salt to taste. Let sit at least one hour before serving so flavors can meld and raisins can plump up. Give a quick toss before serving

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Roasted Turducken and Greek Stuffing

Kate Koyiades, 821 Cafe
Modified from “The Ultimate Turducken”

Serves 18-­24.

People love the spectacle of the Turducken, because of how silly and awesome it is. It is also super delicious if you get it right. Poaching the chicken and duck makes it a lot easier to get them to come to temperature without overcooking the turkey meat. Resist the temptation to overstuff the birds, or you will risk tearing your turkey’s skin when you try to sew him up. If you want, you can ask your butcher to bone the birds for you, as this is the most time-consuming part of the process. You will most likely need an assistant to pull this off, especially for sewing up the turducken.

Greek Stuffing

This recipe has been in my family for 4 generations. It’s been modified from “The Art of Greek Cookery.” Greek dressing is delicious on its own, and even better the next day with leftover gravy. You can make this a day ahead.

  • 1/4 cup olive oil
  • 1 large yellow onion, diced
  • 3 lb. lean ground beef (sirloin)
  • 1⁄2 can tomato paste
  • 2 TB butter
  • 1 cup Uncle Ben’s converted white rice
  • 3/4 cup dry red wine
  • 1 cup golden raisins
  • 1 1/2 cups of turkey/vegetable stock
  • 1 lb of chestnuts roasted, peeled and rough chopped
  • salt and pepper to taste

In a large skillet, add your olive oil over medium heat and add your onions, saute for about 10 minutes to soften. Add your ground beef. Turn the heat up and brown while stirring constantly. Drain ground beef. Season with salt and pepper to taste.

Add rice and stir to coat, toasting rice for about 1 minute. Add the wine, raisins, chesnuts, butter, stock, and tomato paste. Bring to a boil, then reduce heat and simmer.

Cover, lifting lid to stir occasionally until most of the liquid has been absorbed by the rice and the raisins are plump and soft. Do not overcook the rice.

Adjust seasoning as needed, add stock by the tablespoon if too dry. Allow to cool.

Turducken

  • 1 small chicken (about 4 lbs) bones removed
  • 1 duck (about 4­-5 lbs) bones removed
  • 1 medium sized turkey (about 13-­16 lbs) bones removed except for wings and
    drumsticks
  • salt, pepper, smoked paprika to taste

Season chicken evenly on all sides with salt, pepper and smoked paprika. Lay chicken flat, skin side down, on cutting board. Shape cold greek dressing into a log roughly 2 inches in diameter and place in the center of the chicken. Lift one side of chicken and wrap tightly around dressing. Lift the other side, allowing the skin from both sides to overlap and form a seal. The chicken should now be wrapped around the log. Wrap tightly in several layers of plastic wrap so that chicken forms a tight cylinder. Alternatively, chicken can be tightly trussed with butcher’s twine. Wrap in a million sheets of plastic wrap or place in a vacuum sealed bag.

Place sealed/wrapped chicken in a large stockpot and cover with warm water. Place over medium high heat and heat until bubbles just begin to rise from the bottom. Reduce heat to lowest setting and cook until chicken feels firm to the touch and an instant-read thermometer inserted through the plastic into the center of the chicken registers 140 to 145 °F, about 45 minutes.

While chicken is cooking, season the duck on all sides with salt, pepper, and smoked paprika. Place a 36­ x 12 inch piece of plastic wrap on the cutting board. Lay duck flat, skin side down, on plastic wrap. Spread a thin layer of Greek stuffing evenly over surface of meat. When chicken is cooked, remove from bag and plastic wrap and carefully pat dry with paper towels. Place hot chicken directly on top of duck, aligned along the center. Using the plastic wrap to aid you, carefully shape the duck around the chicken. Roll into a tight cylinder in several layers of plastic wrap. Alternatively, duck can be tightly trussed with butcher’s twine.

Place chicken/duck inside a vacuum sealer bag and seal (or use a million layers of plastic wrap.) Place in a large stockpot and cover with warm water. Place over medium-­high heat, and heat until bubbles just begin to rise from the bottom. Reduce heat to lowest setting and cook until Duck feels firm to the touch, about 30 minutes.

Remove duck from water. Remove plastic wrap or vacuum sealed bag, then tightly truss the duck with twine. Dry exterior thoroughly with paper towels.

Heat 2 tablespoons oil in a large skillet (preferably non­stick) over medium-­high heat until shimmering. Add duck/chicken and cook, turning occasionally, until well-browned and crisp on all sides, pouring off excess rendered fat as necessary (you can reserve this fat for basting), about 15 minutes total.

Adjust oven rack to lowest position and preheat oven to 400°F. Place turkey skin­ siddown on a cutting board and season exposed surface with salt, pepper, and smoked paprika. Remove twine from duck/chicken and place in the center of the turkey, aligned along the center. If necessary, trim duck/chicken roll so that is is the same length as the turkey breasts. You can serve the excess duck/turkey as well.

Carefully lift one side of the turkey to cover the duck/chicken, then lift the other side, letting the skin overlap by at least 1 inch. Use metal or wooden skewers to secure the skin in 5 to 8 locations. Lace the Turducken up around the skewers like a corset with twine, pulling tightly but not ripping the skin. Remove skewers, or leave them in if you’d rather. Carefully transfer turkey to a V­ or U-­rack set in a roasting pan, seam side down.

With the turkey’s legs facing you, place a long piece of butcher’s twine behind the breasts, tucking it into the wing joints. Pull it around the breast along its base to the bottom of the breast, then allow the ends to cross over. Wrap each end around the end of the drumstick, and pull them tightly together. Loop the ends of the twine around both drumsticks a few times to secure, then tie a knot and trim the excess. Rub your rendered duck fat all over turkey and season with salt, pepper, and smoked paprika. Cover wing tips and drumstick bones with foil to prevent burning. Transfer to oven and roast for about 45 minutes until golden brown. Reduce heat to 325 and tent turducken with foil. Roast another 1 1⁄2 to 2 1⁄2 hours, until turkey breast meat registers at least 150°F on an instant-read thermometer, and thigh meat registers at least 165°F.

Transfer to cutting board and allow to rest for 20 minutes to an hour. Cut off twine. To carve, remove legs and wings. Split breast in half lengthwise down the center to create two boneless halves. Slice crosswise into serving slices.

Serve any leftover Greek stuffing alongside your Turducken with gravy.

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Chestnut and Sage Cornbread

Brian McClure, Pasture

“As far as Thanksgiving traditions, my family doesn’t really do anything the same each year. Sometimes we go to my aunt’s house, sometimes to my grandmas house. One thing we always did growing up, was the day after Thanksgiving, my mom would always make Turkey a la king using leftover turkey. That and turkey sandwiches with way too much mayo and tabasco.”

  • 15 oz. cornmeal
  • 7.5 oz. all purpose flour
  • 7.5 oz. chestnut flour (may substitute almond flour)
  • 1 oz. baking powder
  • 1.5 oz. kosher salt
  • 8 large eggs
  • 4 cups buttermilk
  • 1⁄4 cup honey
  • 1⁄2 lb. butter, melted
  • 1⁄4 cup chopped fresh sage
  • 1 cup chopped, toasted chestnuts
  1. Preheat oven to 350 °F and place a large cast iron pan in oven to heat.
  2. Combine all dry ingredients in a large mixing bowl.
  3. Whisk together buttermilk, eggs, honey, and melted butter in a separate bowl.
  4. Add buttermilk mixture to dry ingredients and whisk to combine.
  5. Fold in chopped sage and chestnuts.
  6. Add 2 tbsp butter to preheated cast iron and pan, then pour in cornbread batter.
  7. Bake at 350 °F for 30-45 minutes.

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Spiced Pears In Riesling

David Shannon, L’Opossum

“These days I am always thankful to be off on Thanksgiving. We were always open at The Inn, and it was the longest and most stressful day of the year. Every year I remember how grateful I am to be off on Thanksgiving. I am very lucky to be able to close on holidays for my staff so that they can have the day off too.”

  • 12 seckel pears
  • 1 Bottle “good” dry Riesling (e.g. Brandborg 2011)
  • 1/2 cup sugar
  • 3 lemon slices
  • 3 orange slices
  • 12 pieces of whole star anise
  • 1/2 vanilla bean (not split or scraped)
  • 1 T whole cloves
  • 1 T allspice
  • 1 med cinnamon stick
  • 3 whole bay leaves
  • 2 oz of fresh ginger, peeled and split lengthwise
  • 6 sprigs of fresh thyme
  • 1 t kosher salt
  • Optional: teeny-tiny pinch of crushed red pepper flakes

Combine all except for the pears in a stainless or non-reactive pan. Bring to a boil and remove from heat to steep.

Meanwhile, peel the pears and split in half lengthwise. Remove seed core with a parisienne scoop and nick out the base core with a paring knife.

Add pears to poaching liquid and bring just to a boil. Remove the pan from heat and let all stand until pears are tender to the tip of a paring knife. Remove pears with a slotted spoon and let all cool, reserving the poaching liquid. Once cool, return pears to liquid and store in the fridge.

Note: Cook time of pears varies depending on their ripeness. They will overcook very quickly.

This is great for special occasions because you can do it up to a week in advance and keep refrigerated until you are ready to use.

Serve at room temp.
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Bonus: Dilute your family with the finest wines!

Booth Hardy, Barrel Thief

Tenuta Roveglia 2013 Lugana

Lombardy, Italy; $19.99

With Thanksgiving, wines should be as versatile as possible because flavors on the table cover the entire flavor spectrum. Bone dry whites end up tasting thin and sour with dishes like sweet potatoes, so wines with a hint of residual sugar tend to do very well. This northern Italian Trebbiano has lush fruit, a soft texture, and just enough mild sweetness to match everything from turkey and gravy to stuffing and sweet potatoes.

Folk Machine 2013 Pinot Noir

Central Coast, California; $22.99

If you’re one of those folks that only drinks American wines with this quintessential American holiday, the Folk Machine Pinot Noir should be what you choose. Former pro skateboarder Kenny Likitprakong is my favorite California winemaker right now for food friendly and refreshing wines grown in cooler climates like the Central Coast and Mendocino. With turkey and ham, full bodied, tannic reds from warm climates are harsh and overwhelming, so lighter bodied reds with clean fruit like this Pinot Noir or Beaujolais from France are perfect.

Photo by: sueanddanny

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Virginia legal landscape shifts as cannabis support grows

Farmers are wrapping up the first industrial hemp season in Virginia since the passage of the 2018 federal Farm Bill. Industrial hemp is poised to be a fast growing sector of agriculture in Virginia. Hemp advocacy group Vote Hemp estimates 2017 retail sales of hemp products neared $820 million nationally and will continue to climb. Growers, agricultural officials, and politicians are all coming to the table to discuss the future of cannabis, and even the legalization of marijuana in Virginia.

Capital News Service

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By Jeff Raines and Morgan Edwards

“We do grams, eighths, quarters, half ounces, pounds, wholesale pounds — however you want it,” Jacob Stretch said, standing between crates of dried hemp in his living room that doubles as his hemp processing and drying facility. Stretch, owner of Chesapeake Blue, just finished his first season growing industrial hemp as a registered grower and processor on his family’s farm.

Industrial hemp is poised to be a fast growing sector of agriculture in Virginia. Hemp advocacy group Vote Hemp estimates 2017 retail sales of hemp products neared $820 million nationally and will continue to grow.

Hemp is a versatile material that can be used in foods and beverages, personal care products, nutritional supplements, fabrics and textiles, paper, construction materials and other manufactured goods, according to a report from the Congressional Research Service.

In an October press release, Gov. Ralph Northam announced Virginia’s first commercial industrial hemp fiber processing facility. Appalachian Biomass Processing, in Wytheville, will create 13 new jobs and purchase more than 6,000 tons of Virginia-grown industrial hemp over the next three years, at a value of more than $1 million, the governor stated.

“I am committed to pursuing every path that will attract economic prosperity to our rural communities, and hemp production opens up a wealth of opportunity to bring new jobs and new business to Virginia,” Northam wrote.

The processor will mainly create hemp hurd, a woody fiber extracted from the plant stalk to be used for animal bedding. Hurd can also be used to make industrial items such as hemp-based concrete and hemp-derived plastics.

In 2018, when hemp could only be grown for research purposes in Virginia, there were 135 acres of hemp planted and about 85 registered growers, according to Erin Williams, senior policy analyst with the Virginia Department of Agriculture and Consumer Services. As of Nov. 15, VDACS had registered 1,183 industrial hemp growers, 262 processors and 117 dealers, Williams said. Nearly 2,200 acres of hemp were planted in Virginia this year. The economic impact of industrial hemp in the state has yet to be determined, Williams said. The harvest season has just finished and crops are being sold to processors.

“So we should know soon what this past growing season’s impact will be,” Williams said. “We’re going to conduct a grower survey towards the end of the year and hopefully have some data at the beginning of next year.”

When the 2018 federal Farm Bill went into effect, industrial hemp was listed as an agricultural commodity and removed as a controlled substance under the Controlled Substances Act. It is now placed under United States Department of Agriculture regulation. The bill also allowed state agriculture departments to submit plans for the regulation of hemp cultivation to the USDA.

VDACS expects to submit its state hemp production plan to the USDA before the end of the year, according to its website. It is likely there will not be major issues with the plan, according to Tyson Daniel, a trial lawyer and founder of Virginia Hemp Lawyers, a law firm specializing in the hemp and cannabis business.

On the VDACS website, there is a list of applications and guidelines for the industrial hemp grower registration, industrial hemp processor registration and industrial hemp dealer registration. Each registration costs $50 annually and one person can have all three registrations.

“It will be interesting to see if it stays at that rate,” Daniel said. “Compared to some other states, it is a very reasonable rate.”

An industrial hemp grower registration in Maryland costs $250. In North Carolina there is a $250 initial fee with an annual fee of $250 for less than 50 acres or $500 for more than 50 acres. Additionally, growers must pay $2 per acre of hemp or $2 per 1,000 square feet in a greenhouse of hemp.

Stretch, who is also a registered processor, said he was approved for his grower registration in around 40 days. Jacob Williamson, owner of Hens and Hemp, said he is registered as a grower and is on his way to becoming a registered processor. Williamson said having both permits is worthwhile because of their low cost and the extra level of protection it provides — since growing and then drying, trimming and packing hemp could be considered processing. Williamson, like many other small farmers, mainly grows hemp to be sold as CBD products.

Defining the difference between hemp, marijuana and CBD

In its infancy, the Virginia hemp industry is not without issues — namely in defining the difference between legal industrial hemp and illegal marijuana. There is also general confusion surrounding hemp and hemp products derived from the cannabis plant, namely CBD. CBD is considered non-intoxicating and touted to have multiple medical benefits. It is sold in a variety of ingestible and topical products, and also in flower form that looks identical to marijuana.

Daniel explained the distinction between legal cannabis derived products and marijuana.
“If you are going to draw a diagram, put cannabis at the top, hemp on one side, marijuana on the other,” Daniel said. “They are both the cannabis plant, it’s just the level of Delta-9 that is different.” Delta-9 is the THC molecule associated with intoxication or “getting high.” It is commonly referred to as THC instead of Delta-9 THC.

The non psychoactive version of THC is THC-A; it does not produce a high. The molecule is considered the precursor to THC, and once heat is applied THC-A is converted into THC, say through the use of a vaporizer.

The combined amount of THC-A and THC present in hemp is referred to as total, whole, or max THC.

Legally, when hemp reaches a THC concentration of more than 0.3% on a dry weight basis, it is classified as marijuana. According to the VDACS industrial hemp registration guide, anything grown above the 0.3% limit will be destroyed, in accordance with Virginia code.

Growers contest how the hemp is tested to determine that 0.3% and its validity as an indicator of whether or not hemp has crossed into being marijuana. Daniel said the biggest issue right now has to do with testing; whether it is strictly THC or combined THC and THC-A.

Williamson said one passage of the USDA guidelines sounds like it’s talking about THC and another passage says whole THC, which would include both.

“That’s why everyone freaked out about the USDA guidelines,” he said. “All the sudden it was total THC that was 0.3%.”

CEO and founder of East Coast Cannalytics, Rebecca Hobden, said the VDACS testing method for appropriate levels is to heat up the hemp. It then goes through a heating process which converts THC-A into THC. So if a crop has combined THC-A and THC, the testing process will increase the actual THC, potentially raising it over the acceptable levels allowed.

Williamson harvested his hemp plants at 13% CBD and 0.1% THC. “I probably pulled them a little early because I was nervous, but that’s fine –13% is plenty,” he said.

Hobden explained that as THC levels increase in a plant CBD levels increase. She said farmers will try to get as close to the allowed 0.3% THC limit as they can to raise CBD levels. Hobden said hemp with CBD levels closer to 20% is more desirable for farmers, as it has a higher market value.

Stretch said the 0.3% limit is arbitrary and could be a colossal loss for farmers.
“The number 0.3% was put on there by who, you know? Who decided 0.3% was the right number?”

“I’ve heard more experienced growers talk about how it can creep up in the flower period and then at a certain point, it will go back down,” Stretch said. “So, if you harvested at the wrong time you run a higher risk of being hot.”

The limit needs to be raised from 0.3%, according to Rebecca Caffrey, founder and chief scientific officer of Delta-9 Scientific, a cannabis testing lab based outside of Richmond.

“There’s no functional difference between something that’s 0.3% THC and something that’s 1% THC,” she said. “Neither one of them is going to get you high, no matter how hard you try.”

Caffrey said she has tested thousands of hemp samples for “honest” farmers. “They are spending beaucoup money on hemp seeds and hemp clones, and you know, then it comes back and it’s like 0.57% [THC],” she said. Caffrey believes farmers should not be penalized for that.

Williamson said he didn’t think VDACS tested many hemp farmers to see if their hemp was “hot,” meaning above the 0.3% limit.

“I guess they originally wrote the law because they thought people were going to pretend to grow hemp and then grow real bud … I thought there would be more of that, but I don’t see anybody doing that,” he said.

VDACS used random testing to track THC levels. Hobden and Caffrey believe VDACS did not test many farmers.

“I was in a meeting of probably about 40 farmers and asked how many people actually got tested and one person raised their hand,” Hobden said.

Hemp and CBD products in the marketplace

The General Assembly this year approved a bill that allows CBD and THC oil with up to 10 milligrams of THC to be legally sold, with a doctor’s recommendation, through an approved state pharmacy. THC above 0.3% is federally illegal and CBD of any level is legal.

However, the Food and Drug Administration does not allow CBD to be marketed as a dietary supplement or be advertised as having medical benefits. The FDA has only approved one CBD product, for epilepsy. The agency recently issued a consumer update, noting that “there are many unanswered questions about the science, safety, and quality of products containing CBD.”

Mike Betts, owner of the online hemp and CBD store Red Beard Alternatives, believes CBD offers relief from anxiety, depression and symptoms of post-traumatic stress disorder.

Betts is a retired Marine Corps veteran who for years battled to treat physical and mental wounds sustained while serving. Betts said he turned to hemp and CBD after finding no relief in prescribed medications and self-medicating. He uses hemp products and grows his own hemp plants as a form of therapy in itself. He said nurturing them from a tiny seed has given him something to look forward to and it is something he wants to share with fellow veterans.

He said the purpose of Red Beard Alternatives is to provide veterans access to alternative forms of therapy, the proceeds from his online market help fund alternative therapies for veterans.

“Whether we give them a greenhouse or a gym membership… in order to fund that mission we’ve created an online farmers market where other hemp farmers can showcase their products and sell them to consumers,” Betts said.

However, he said is not allowed to advertise his products due to legal restrictions and a wariness from various social media sites in advertising products that closely resemble marijuana. He said many consumers are unfamiliar with hemp and often confuse it with marijuana. Betts sees the next step in expanding his business centered on product education.

Betts alongside growers Williamson and Stretch hope to see more defined regulations and loosened restrictions for growing and selling hemp and CBD products. Daniel said the easiest and fastest way for this to be accomplished would be through legislation in the General Assembly.

Legal landscape rapidly shifting as cannabis support grows

Del. Steve Heretick, D-Portsmouth, said he has encountered a groundswell of support for changing state law.

“Over 80% of all Virginians, regardless of political stripe, advocate or support the decriminalization of simple possession,” Heretick said. “You can’t get 80% of the people in Virginia to agree on anything, but they agree on that much.”

The statistic Heretick quoted refers to a September University of Mary Washington study. The poll noted that 80% of Virginians 25 and under support legalization, not all Virginians. However, 61% of all Virginians are in favor of legalization, according to the poll.

Heretick said he plans to form a “cannabis caucus” — the second state caucus of its kind in the country — “to put all of the stakeholders at the same table.” He believes the caucus will foster productive conversations on how to move the hemp industry forward and how to eventually legalize adult marijuana use in the state.

“I think in creating the cannabis caucus we’re trying to create an organization that we can invite all the stakeholders to participate in,” Heretick said. “Not only members of the legislature, but members of the farming community, the community that would do distribution advertising and dispensing.”

Heretick sees decriminalization of simple possession as the first step on the journey to legalization and is confident that the General Assembly will pass Senate Bill 2 or a similar bill on the issue in 2020. SB2 specifically calls for the decriminalization of simple possession of marijuana; turning the offense into a civil penalty with a fine of no more than $50 attached. Heretick said he and his colleagues want to make sure that legalization in Virginia is thoughtfully enacted.

“I really don’t think that legislatively we’re doing anybody any favors by legalizing marijuana and then having nothing in place to do that effectively,” Heretick said. “We’re trying to avoid the obvious problems that have plagued other states that have beat us to the punch in terms of legalization.”

Daniel explained the differences between decriminalization and full legalization. He said the short answer is that decriminalization means it is no longer being prosecuted.

What separates decriminalization from legalization is that legalization provides a mechanism for marijuana to be brought to market, according to Daniel. “But we haven’t set up a mechanism for it to go to retail sale,” Daniel said. Regardless, he believes people would work around this.

The gifting system in Washington D.C. is an example of creative solutions when marijuana is legalized but no system is established to regulate the buying and selling of it. People can purchase a shirt, sticker or even cookies — that comes with a free gift of marijuana.

“This is a civics lesson,” Daniel said. “We don’t need permission in our country to do something. We act under the premise that unless it’s prohibited specifically by law, then we can do what we want to do.”

Hemp Becoming Less of a Partisan Issue

“I don’t think that it’s so much a partisan issue,” Daniel said. “Frankly, I think both sides of the aisle see it as an enormous revenue producer and a gigantic cost saver in terms of the amount of money that’s spent on the prosecution and enforcement of marijuana laws.”

Virginia Attorney General Mark Herring expressed his support for decriminalizing cannabis in an op-ed for the Daily Press in June, writing that criminalizing minor marijuana possession has major “human and social costs” that disproportionately affect minorities and people of color.

“That is why Virginia should decriminalize possession of small amounts of marijuana, address past convictions and start moving toward legal and regulated adult use,” Herring wrote.

In a November interview with Capital News Service, Herring said that while he acknowledges the economic benefits of legalization, he is more concerned about the criminal justice aspects of the state ban on legal marijuana.

“Virginia is moving in the wrong direction,” Herring said. “We have 29,500 Virginians who were arrested for marijuana possession in 2017. That is a huge number and it is not working.”

Herring stated in his op-ed that citizens arrested for marijuana possession could “still be stuck with a criminal record, lose their job, student aid, certain public benefits including housing assistance, and it can even affect custody rights.”

Jenn Michelle Pedini, executive director for the nonprofit Virginia National Organization for the Reform of Marijuana Laws, said the 2020 General Assembly session could be incredibly consequential for the future of the cannabis industry in the commonwealth and feels that “several very historic” bills could be passed.

NORML has worked since the 1970s to legalize non-medical marijuana in the U.S. and advocates for responsible, adult cannabis use without penalty.

“Last year, we became the fourth state in the nation to allow school medical professionals to administer medical cannabis to registered kids,” Pedini. “We really are doing big things in Virginia — it just largely goes unnoticed.”

Back on the farming side, Williamson and Stretch are finishing what they consider to be a successful first harvest. This winter will be used strategize how they can improve their operations and accommodate more plants. Williamson said that smaller farmers like themselves are working cooperatively to purchase wholesale seeds and streamline operations. Williams said VDACS expects Virginia hemp to grow in acreage as growers ramp up their operations in the spring.

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TIPS! How to pick out and care for the perfect Christmas tree

Virginia is home to more than 500 Christmas tree farms. With annual sales of Virginia Christmas trees around $10 million, the Commonwealth’s Christmas tree industry is a strong contributor to the state’s agricultural economy. Here’s how to pick out the perfect one.

RVAHub Staff

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It’s a popular holiday tune. “O Christmas tree, O Christmas tree, How lovely are thy branches.” But how do you keep the branches looking lovely all season long?

“Start by picking the right Christmas tree,” says Joel Koci, associate Extension specialist in agriculture and natural resources at the Virginia Cooperative Extension at Virginia State University.

There are around 350 million real Christmas trees growing in the U.S., and 25-30 million of them make their way to homes across America for the holidays.

In fact, Virginia is home to more than 500 Christmas tree farms. With annual sales of Virginia Christmas trees around $10 million, the Commonwealth’s Christmas tree industry is a strong contributor to the state’s agricultural economy.

So what should you look for when buying a live tree?

Koci, a board-certified Master Arborist, offers tips on how to select, care for and dispose of Christmas trees.

“Trees are like produce. You want the freshest one you can find. The fresher, the better,” Koci says. “If possible visit a cut-your-own tree farm in your area—that’s the best way of making sure you have a freshly cut tree.” If that’s not an option and you’re buying your tree from a lot, ask the salesperson where the trees were grown and when they were harvested.

Buying a Virginia grown Christmas tree is not only an important way to support Virginia farmers, but is also great for the environment, as Christmas trees are both renewable and recyclable, and for every tree cut, growers replant two to three seedlings in its place. You can search for Virginia Christmas tree growers online at VirginiaGrown.com and on the Virginia Christmas Tree Growers Association’s website at VirginiaChristmasTrees.org.

Koci advises talking with your local county Extension agent to learn about the best local trees in your area.

Trees suitable for Christmas have different characteristics so it’s good to know what you’re looking for in a Christmas tree. Here are some popular holiday tree picks.

  • Frasier fir: Holds needles the longest of most soft-needle trees. It’s fragrant, easy to decorate and one of the most desirable and available trees. The Fraser fir is native to southwest Virginia and North Carolina.
  • Spruce: Has prickly needles; loses needles early; is expensive and hard to find.
  • Juniper (Eastern Red Cedar): Native and easy to find in the wild. Its prickly, weak limbs make it hard to decorate, and it dries out rapidly.
    White Pine: Very limp limbs make it hard to decorate; has medium needle retention; and no fragrance.

Whatever tree you choose, remember to inspect it before leaving the lot. Here’s what to look for when inspecting a Christmas tree.

  • Observe the overall shape and whether the needles are a good green color. If the tree is off-color, choose another.
  • Tamp the butt of the tree on the hard ground to shake out old needles and any debris.
  • Once you have selected your tree, have the lot salesperson cut 1–1.5 inches off the end and place the butt in water for a day.

A good tree stand is essential for keeping your tree at its best through the holidays, Koci says. Most trees will have a 6-inch diameter at the base. Make sure your stand is large enough to hold the tree. Water the tree as soon as you place it in the stand and keep the water level around the trunk about 2–3 inches. The tree will keep absorbing water until the tree plugs its water-conducting vessels.

The tree is unsafe and a high fire hazard when the green needles turn a grey/green color and fall off when you pull on the twig. There is no scientific evidence that any additives to the plain water will increase the water uptake and prolong the absorption of water, Koci says.

Before decorating, check electric cords of tree lights for frayed insulation. Do not use if the cord is frayed or if light sockets are malfunctioning. The heat buildup from poorly maintained electrical cords and sockets could ignite a tree. Keeping pets away from the tree is also a good idea.

After the holidays, recycle your tree, which is beneficial, especially for urban wildlife. Used Christmas trees can be placed in a pond for fish habitat or piled in the open for bird or small mammal cover and breeding. Trees can also be placed near a window and decorated with bagels with peanut butter, pinecones with peanut butter and other fruits tied to the limbs, which provide birds a place to roost and feed and birdwatchers a great view to observe the birds.

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Kehinde Wiley’s “Rumors of War” statue to be permanently installed at the VMFA December 10th

Since September 21st, one thing has stood quietly amongst the dizzying maelstrom of Times Square providing solace, contemplation, and stillness. Kehinde Wiley’s 27-foot bronze statue, Rumors of War. That was until December 1st when the artwork began the journey 330 miles south to its permanent home at the Virginia Museum of Fine Arts.

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To put it gently, Times Square in New York City is a four-block den of entropy, filled with noise, lights, smells, and motion that would make anyone exhausted by the mere thought of entering. Times Square is hysteria, avoided by most New Yorkers at all costs unless they have to for work or Jah forbid, find someone or something.

The giant LED advertisements, the people dressed as Elmo and Superman, those poor souls employed by the open-air SuperBus handing out flyers obstruct the sidewalk; the cacophony of tourists hollering over the symphonic racket of chaos flood the ears. Wafts of cheap tubed meats, grilled peppers and onions mix with bus fumes and unidentifiable odors to create a unique, confusing olfactory sensation. It is the opposite of tranquility unless sensory explosion is your thing.

Since September 21st, one thing has stood quietly amongst the dizzying maelstrom of Times Square providing solace, contemplation, and stillness. Kehinde Wiley’s 27-foot bronze statue, Rumors of War. That was until December 1st when the artwork began the journey 330 miles south to its permanent home at the Virginia Museum of Fine Arts.

Depicting a man of color in casual wear atop a horse, Wiley’s first public sculpture stands on a base of limestone not dissimilar to the sculptures that line Monument Avenue. The name of the piece may derive from a verse of Matthew 24:6 (King James edition): “And ye shall hear of wars and rumors of wars: see that ye be not troubled: for all these things must come to pass, but the end is not yet.”

December 10th, Rumors of War will be unveiled on the front lawn of the VMFA along Arthur Ashe Boulevard in a ceremony beginning at 330 PM. The artwork will be facing north and will undoubtedly provide public and private discourse with the Richmond community and beyond.

Gaudy advertisements and hordes of tourists may not constantly surround Rumors at its permanent location. There will certainly be commotion though, and there will be thought. Wiley’s artwork should be considered on its own and within its environment. Nuance, amongst the disarray.

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