So Much To Do! Where Do I Start?
A veteran organization trainer and coach to offer public workshops
by Jennifer M. Lee
Needing a little inspiration and information to help you live a more productive and balanced life? In an environment of so many tasks to accomplish, distractions and demands on your attention, and relationships to tend to, it can be challenging to build a framework that brings focus, efficiency, and positive outcomes to the many things life and work ask of you. Help is here!
Jeff Feldman is a leadership and professional development coach who has been designing and delivering workshops to help people be more productive, efficient, and intentional for nearly 30 years. He is bringing that expertise and proven tools to two upcoming workshops on October 24 at the Robert C. Byrd Center for Congressional History and Education at Shepherd University in Shepherdstown, W.Va., and on November 1 at the Museum of the Shenandoah Valley in Winchester, Va. Both are open to the public,
I have worked with Jeff for the last ten years on a variety of projects, most notably when he was board president of the American Conservation Film Festival and I was executive director. He is one of the most joyful, efficient, and wise people I have ever had the pleasure to know and work with. I sat down with him recently to learn more about his work and this new public offering of workshops.
JL: Tell us about the workshops you have been presenting for professionals for the last three decades. What is the need you are addressing?
JF: Since 1995, I’ve been designing and delivering a range of personal and professional development trainings for all manner of clients — federal agencies, corporate groups, nonprofits. I truly value the opportunity to support people in being more effective at what they do, at realizing their goals and visions, whether they are leaders, teams, individual contributors within organizations, or someone simply trying to find a greater measure of success and fulfillment from life. I’ve designed sessions on creativity and innovation, resilience, communication effectiveness, emotional intelligence, gratitude, and so many more. And, of course, productivity. That’s one of my current favorites because I believe it’s something we all can improve and benefit from.
JL. What are the traits that make people happy and productive workers? How do we best learn those traits and incorporate them in our personal and professional lives?
JF: I believe people want to do their jobs and do them well. We find joy, fulfillment, satisfaction from a sense that we are performing at a high level. And this brings a sense of engagement with our work. It requires a sense of purpose — why we do what we do, what value our work brings — and vision — where we see the work leading, a desired future outcome we’re striving to create. I think these things are innate human drivers, and our quest is to find work that allows us to connect with them. Sadly, this is sometimes more difficult than it should be!
JL: What does it mean to “maximize productive performance?” What tools do you teach to accomplish this?
JF: Productive performance is about getting things done. Not just any things, though, but the right things, the important things. So it starts with clarity around the goals we need to achieve and how we prioritize these goals.
Then it becomes about habits, the daily choices we make that support us in being productive in pursuit of these goals, how we focus our energies, how we manage distraction, how we know ourselves well enough to understand what type of work to do when, based on our natural rhythms.
I take a Design Thinking approach to this. How might we design our individual productivity system to support being clear on our critical tasks, maintain our focus, and leverage our energies in the most effective way? One size does not fit all in this. A productivity system needs to be customized to each individual’s needs and style, and tools like time blocking, Pomodoro Technique, and strategies for creating traction and overcoming “Dis-Traction” often work in various ways for most people.
JL: What type of people/workers will best benefit from your workshop on “Getting Things Done?”
JF: A common answer we often hear when we ask someone how they are is “BUSY!” Perhaps the underlying message here is that people wish they were a little less busy, a little less stressed by seemingly endless “to dos”, a little less overwhelmed. The insights, tools, and strategies shared in this session can help with this. So potentially it is a fit for anyone. If you’re hoping to create a little more breathing room in your life, if you’re seeking clarity on your most important tasks, and if you’re searching for tips on how to focus in on them, this session is for you. These tools and strategies apply universally no matter your place in the world.
JL. Can you give an example of a workshop experience and the results on individuals or teams that demonstrate its effectiveness?
JF: All of my workshop sessions are interactive. We engage with one another around the content being explored. It’s a conversation, a common journey of discovery. I have some wisdom and insight to pass along on this topic and so do each of the participants. So we create a sharing environment, a learning community.
People are often jazzed when we close out these sessions, energized, and they feel a sense of commitment to enact some of what they’ve learned. But I do wonder how many actually follow through . . . does the experience truly create a lasting positive change for people? I’ve met some for whom it does, but others I can’t be sure about.
That’s why I’m offering a discounted follow-up one-on-one coaching opportunity along with this workshop. This is a chance for people to truly individualize their learning, and make it actionable in a sustainable way. It allows me to personally support people in identifying and adopting the habits they feel will make the greatest difference for them. My hope is that this creates a higher level of commitment and success with integrating the content from the session.
JL: What are some common obstacles to achieving productivity? How do we overcome them?
JF: The most obvious thing is that the world is one giant distraction! And though we are surrounded by countless distractions, they’re really not that hard to manage if you commit yourself to it. And some of us don’t feel truly empowered to design our lives and our systems for maximum clarity, focus, and productive performance. I’ve found that people often have more control or at least influence over how they go about their daily efforts than they give themselves credit for.
JL: What inspires you to do this work? Was there an experience or person who led you to it?
JF: I enjoy people. I enjoy feeling helpful to people. No singular experience led me to this; I guess it’s just a part of who I am. That and the fact that I’m a bit of a ham! I like being “on stage” in front of a group. I like sharing wisdom that I feel is interesting and relevant to people. I like having fun, and this work brings me joy.
JL: What are the top takeaways you want people to gain from your workshops?
JF: I often challenge people to find the one thing — the one golden nugget — that for them will make a meaningful difference as a result of having spent some time with me. It’s different for each person, but the common theme is making a positive difference in people’s lives, whether that’s related to a higher level of productivity or better teamwork or healthier relationships or more effective leadership. Just one thing, that’s all I’m asking people to find. Of course, if they find more than just one thing, that’s a bonus!
JL: Anything else you would like to add?
JF: Join me for the session! I promise to make it fun and worthwhile!
Getting Things Done: Maximizing Productive Performance is a 3-hour in-person interactive workshop that will be held on two upcoming dates and locations: October 24 at the Robert C. Byrd Center for Congressional History and Education at Shepherd University in Shepherdstown, W.Va., and November 1 at the Museum of the Shenandoah Valley in Winchester, Va.
For information and to register for the October 24 workshop in Shepherdstown: https://tinyurl.com/yc6sfvcs.
For moe information and to register for the November 1 workshop in Winchester: https://tinyurl.com/yc5hmycd.
Out and About: Harpers Ferry National Historical Park
By David Lillard
One thing sets Harpers Ferry, W.Va., apart from nearly every other park in the national park system. In most parks, you’re “inside the park” or outside. Inside the public land is where the features, exhibits, concessions, and maybe some lodging are. Outside is where all the commerce and shopping is. In Harpers Ferry, the experience of the two blends together — much like it does in most old towns.
The park brings to life three themes: American industrial history, the Civil War, and the history of slavery and Civil Rights. You can can wander along Shenandoah Street and lower High Street, in and out of exhibits depicting America’s westward expansion, 19th century arms manufacturing, life on a river frontier, and the experience African Americans emerging from enslavement to organizing for full citizenship. Each exhibit is housed in an historic commercial building. This adds to the feeling of riding your wagon into town on a Saturday to amble about town and pick up supplies. Just steps away are present-day shops and eateries.
You can also walk across the Potomac River to the C&O Canal Towpath for a scenic walk. If you want to see the river and town from above, hike up to Maryland Heights. It’s a steep poke up, but worth it — and there are plenty of places to stop for a rest.
The shopping scene in the Lower Town has evolved from the days when Civil War parks sold only boardwalk tchotchke. Now it’s a regional destination for local and international craft and art. Sure, you can still find Blue and Gray hats and memorabilia. You can also find beautiful handmade items at prices comparable to big box stores.
A Saturday in August
On a recent visit, after a leisurely walk along the river and visiting exhibits, I stopped at Ten Fold Fair Trade, a short walk away at 914 High Street. Ten Fold sells goods that are handcrafted by disadvantaged artisans who benefit from using their skills to earn a sustainable and fair income. I needed a hat that’s more dressed up than my usual ballcaps without the fancy price tag. I walked out sporting a straw fedora crafted in Mexico, with the added warmth of knowing that most of the 40 bucks was going to the actual person who made it.
Then I poked my head in some other shops and nibbled a few snacks no cardiologist would recommend. I decided to burn off the fried fat sugar bomb with a walk — the walk being the real reason for my visit.
As much as I enjoy the park exhibits, I visit Harpers Ferry to be outside. I like walking the trail on Virginius Island, where the ruins tell the story of 1800s industry on the Shenandoah. Climbing the stone stairway (or the steep but stable Public Way) to St. Peters Catholic Church is a must. The view across the Shenandoah is spectacular. It was an active parish until the 1990s, and is now under the stewardship of St. James parish in Charles Town. Mass is still celebrated on Sundays at 9:30am.
Continuing on the path from the church, which follows the Appalachian Trail route, to Jefferson Rock affords one of the most famous views of the region. Jefferson Rock is described in its National Registry of Historic Places as “several large masses of Harpers shale piled one upon the other, that overlook the Shenandoah River just prior to its confluence with the Potomac River. Thomas Jefferson, for whom the formation is named, summed up the view this way: “This scene is worth a voyage across the Atlantic.”
A lazy picnic on the grass by the Doah is my favorite thing. No matter how busy things get in town, you can usually find a quiet space by the river for lunch and a nap.
Bolivar is for locals
Speaking of picnics, you’ll want to stop in Bolivar before you head over to the visitor center parking area off Route 340. There you’ll find all the provisions you need for a picnic in the park. If you do drive to the Lower Town, Washington Street in Bolivar becomes High Street in Harpers Ferry. My favorites include:
Bolivar Bread. Stop in for a baguette and local cheese, or go for the pepperoni roll (or more), and you’ve got everything you need for a picnic. Don’t forget dessert! The pastries are yummy. [914 W. Washington St.]
Kelly Farm Kitchen. Their menu is 100 percent vegan, and it’s all delicious. I like the seitan Philly cheesesteak. [1112 W. Washington Street]
Snallygaster’s Café. A few doors from Kelly Farm Kitchen, grab a classic Italian, turkey BLT, or other cold sandwich from Snallygaster’s and you’re ready whenever lunchtime arrives. You can also visit Snallygaster’s after visiting town. Have dinner, then walk down to The Barn for live music and a drink. [1102 W. Washington St.]
Country Café. If you’re looking for a home cooking kind of breakfast, the Country Café has been serving up eggs, pancakes, and waffles for a long time. Nothing fancy; all good. [1723 W. Washington St.]
Bolivar has undergone a bit of a transformation over the last few years. The town’s story is kind of like the small towns in the animated movie Cars. At one time, Route 340 was Bolivar’s Main Street — and all the park traffic came through town. Once the National Park Service started running shuttles on a road built just for the buses, much of the foot traffic disappeared.
Now it balances a fine line: having vibrant businesses that both locals and out-of-towners frequent. You’re much more likely to find a laid back local feel in Bolivar than down in the park.
Visit hallowed ground
For one of the best views of the Shenandoah River nearby, you’ll want to walk the Murphy-Chambers Farm Trail. The farm is the former site of John Brown’s Fort, also known as The Armory, which you will visit in the Lower Town. The Murphy family had allowed the fort to be relocated and reassembled there. They also allowed the public to visit. At the second meeting of the Niagara Movement, held at Storer College in Bolivar, the delegation walked to the farm to visit the building considered by Civil Rights advocates to be holy ground. So hallowed, in fact, that members of the procession took off their shoes to walk the rough road to pay homage to Brown. Now the site is marked by its foundation. Just beyond, is an overlook with an extraordinary view of the Shenandoah looking upstream toward Clarke County
Happy travels!
Information
Admission: The entrance fee is $20 per vehicle both at the visitor center and the train station in the Lower Town. Seasonal passes are available.
Your free ride: A free shuttle runs all day from the visitor center and back, departing every 10–15 minutes. You can also walk from the visitor center into town.
On the Web: See NPS.gov/hafe.
All Heart at Oak Hart Farm
by Jennifer M. Lee
Photos courtesy of Oak Hart Farm and Jennifer Lee
Most of us know the dramatic difference between the taste of a tomato from the grocery store and one fresh-picked from your garden or local farm. No comparison, right? The difference between a visit to your local supermarket and Oak Hart Farm, a small family farm located in the foothills of the Blue Ridge Mountains in Clarke County, Va., is equally dramatic.
Like that ripe tomato fresh off the vine, Oak Hart Farm delivers flavor, nutrition, and wholesome goodness to your spirit as well as your body. Yes, their tomatoes — over 40 varieties — are what BLT dreams are made of, but it is the sense of community and care that makes Oak Hart a delicacy.
Roots on the Farm
Shawna Hartsook grew up on the land she farms, harvesting and preserving food with her father and mother, Rufus and Barbara Rinker, and five siblings. “I didn’t realize until I was an adult how fortunate I was that my parents chose to raise us knowing where our food comes from and providing fresh food to our family,” she says.
In 2007, with her husband Woody, Shawna founded Oak Hart Farm to grow and sell fresh vegetables to the local community. She started with a small CSA (Community Supported Agriculture) program and farm summer camps, and sold through a couple of farmers markets. Realizing they were best suited to keep operations on the farm, Shawna opened a farm stand that has grown in size and offerings over the past 17 years.
Oak Hart continues to offer CSA memberships for patrons who would like a self-selected assortment (or “share”) of seasonal produce each week, throughout the growing season.
Shawna likens the connection of the farm, its food, and its customers to the relationship between mycorrhizal fungi, plants, and soil that collaborate, exchange nutrients, and provide one another protection. “In essence, I believe our farm community is bound together by what I like to call ‘mycorrhizal love’ — a deep-seated commitment to one another’s well-being, an understanding that we are stronger together than we could ever be apart, and a willingness to lend a helping hand whenever it is needed,” she says.
That said, “There is always more work than there are employees to cover the work,” Shawna says. Oak Hart currently has three full-time employees, including Shawna and Woody, five seasonal part-time employees, and multiple volunteers who help in the growing, harvesting, and selling of the produce.
The generational involvement of family members also helps sustain the farm, with Shawna and Woody’s three children and their spouses and seven grandchildren sharing in the effort. Hoop houses are named for each grandchild to give them a sense of ownership and relationship to the plants grown on the farm.
What’s Growing?
Nine acres of the farm are currently allotted for food and flower production, with about five acres in active production at any given time and four fallow acres planted with cover crops. Everything is grown without the use of synthetic pesticides, herbicides, fertilizers, or genetic modification.
“We grow as many different types of vegetables as we can,” Shawna says. “We have our clients’ favorites, but each season we trial new varieties. It is better for soil health to grow as many different things as possible. Crop diversity aids in pest and disease management, weed suppression, enhanced biodiversity, reduced soil erosion, and improved water efficiency. Overall, growing a variety of vegetables contributes to a healthier, more sustainable, and resilient agricultural system.”
The growing season begins in December with the start of seeds to be transplanted in early spring. “We are a 10-month farm so we almost always have something seeded, and transplants waiting to be planted in succession for the next crop of vegetables. For example, we may plant squash and zucchini up to five times in a season, depending on the weather and pest and disease pressure,” Shawna explains.
Oak Hart also grows about 25 types of flowers that make up the fresh-cut bouquets offered at the market, as well as adding to the biodiversity, pest management, and soil health of the entire farm — not to mention, the beauty! They are planning to expand the floral offerings next year, with a focus on peonies, lavender, and hydrangeas for use in bouquets and for people to come cut their own.
By growing organically and utilizing practices such as planting cover crops, hand weeding, rotating crops, companion planting, and applying natural fertilizers, not only is the food healthier, but so are the land and its wildlife inhabitants. Shawna remains dedicated to her father’s practice of leaving natural borders and wild spaces on the farm for the abundant wildlife this part of the world enjoys. Maintaining and enhancing this biodiversity creates a more vibrant and sustainable environment for the plants, insects, animals, and people who inhabit it.
The Market & Kitchen
The Market at Oak Hart opened in 2008 to provide a selling space for their produce and to more deeply engage the sense of community that is of paramount importance to the Hartsooks.
“This is a Community Market, first. When you visit OHF, you’re not merely picking up your weekly produce and groceries, you’re entering part of a community fondly referred to as our “Village” by one of our friends. Here, you come to say hello, catch up, and be a part of something special,” Shawna says.
In addition to all the produce, herbs, and flowers Oak Hart grows, the market offers shelves of bulk spices, grains, beans, and nuts; environmentally-friendly cleaning products; refrigerators of milk, cheeses and meats from nearby farms; as well as specialty drinks and fermented products. Every item is carefully vetted by the Oak Hart Farm team to ensure it is nutritious, delicious, and produced by people who share their ethos of sustainability and quality. “We want all of our products to be as clean and local as possible,” Shawna says.
The Kitchen at Oak Hart utilizes the farm’s produce and market products to make a seasonal assortment of to-go salads, soups, sauces, and other treats. Early spring menu offerings might include a cheddar baked potato soup and roasted beet hummus, while late summer might inspire creamy gazpacho, a hearty stir-fry mix, and apricot omega bars. Always homemade, wholesome, and fresh.
Fans of the farm also have the opportunity to participate in cooking classes and other intimate events on the Farm that bring the customer closer to their food and to their local community.
One recent event brought together a chef specializing in dishes using local, seasonal ingredients with the farmer, Shawna, who grew them. Participants had the opportunity to tour the farm, harvest the food, and use the produce to prepare and share a super-fresh and delicious meal.
Community
What shines through on every visit to Oak Hart Farm is the deep sense of connection to the land, the food it produces, and the people who support the farm and benefit from its bounty.
“The reason we farm is to provide our family with the best nutrition we can, be good stewards to the land that has been placed in our responsibility, and to provide good food for our community. We are deeply committed to giving back to the community that gives to us,” Shawna says.
She is continually touched by how the Oak Hart “family” takes care of each other. An anonymous donor covers weekly food purchases for a grandmother raising her young granddaughter alone. A neighbor uses the farm’s flowers to make fresh bouquets for hospice patients at the Inpatient Care Center in Winchester, Va.
“We all seek a sense of belonging, and by visiting OHF, you become part of something much larger than yourself. You join a loving, giving community that cares deeply for one another and the land that sustains us.”
Farm patrons and volunteers alike speak to this connection. Volunteer Sue Walden says, “I have enjoyed the privilege of volunteering at Oak Hart Farm for the past three years. The strong sense of community that Shawna and her family represent and promote is touching. The harvest is lovingly grown and pesticide free. It is so much tastier and healthier than anything you can buy in the grocery store.”
Shawna also sends an informative and inspiring weekly e-newsletter to share what’s growing on the farm and new in the market as well as recipes, fun photos, delightful quotes, and feedback from the OHF community.
Risks & Rewards and How To Support
“I want my grandchildren to have the opportunity to go into farming because it’s a viable way to make a living,” Shawna says. But that hope is not a likely reality for most small farmers. Shawna and Woody are clear that they couldn’t run the farm without supplemental income.
“We have an HVAC business to support my farming habit,” Shawna says. Dean Hart, Inc. is the residential heating, ventilation, and air conditioning business that Woody has operated since 2009 and is instrumental in their ability to keep Oak Hart Farm growing, literally.
Whereas large and corporate farming operations — primarily growing corn, soybeans, wheat, rice, and cotton — receive roughly $30 billion in government subsidies annually from the U.S. Department of Agriculture, small family farms receive less than 10 percent of this support, according to a 2023 briefing paper from the CATO Institute.
There are also economic and environmental benefits to purchasing your food locally. It is estimated that buying
local keeps 65 percent or more of your dollar within the community vs. 40 percent if shopping at large chain stores. Supporting local food and farming preserves farmland, reduces fossil fuel consumption, air pollution, and gas emissions and helps preserve cultivar genetic diversity.
What can we as consumers do?
“Begin by taking the time to visit local farms and support them by purchasing their seasonal products. Support is crucial not only during challenging times but also prosperous ones. If every community consistently supported small, local farms, it would enhance national food security, overall physical health, and the personal connectivity we all need,” Shawna says. “Vote with your fork!”
Patronizing small farms is good for your health, your local economy, and land preservation. Small farms also help ensure food security for a community. “Consider the early days of the COVID-19 pandemic. Many people turned to local farms for the safety and availability of food, especially when supplies were limited elsewhere,” Shawna explains.
A long-time patron of Oak Hart, Mindy van Seeters, shares what she has learned from her visits to the Farm. “I came to realize this little gem of land was worked and cared for by a beautiful community, and that the intentions mixed into the soil not only support its bountiful harvests but the entire community that they are shared with. That this kind of nourishment of land, food, and communal support expands across the wholeness of one’s well being,” she said. “Visiting Oak Hart is like a re-fuel for the soul. You are enveloped by abundant land, views of the Blue Ridge Mountains, and met with people whose thoughtfulness is felt through their work and care for the community.”
Oak Hart Farm is located four miles east of Berryville, Va., at 822 Shepherd’s Mill Road, and is open March through December, with days and hours changing somewhat throughout the year. It is currently open Thursdays and Fridays from 10am to 6pm and Saturdays from 9am to 2pm.
Visit oakhartfarm.com and subscribe to the weekly newsletter by emailing Shawna@oakhartfarm.com.
Bubble Lights and Hard Candy
Why Mount Carmel Church Means So Much To Me
By Alice Lee Hummer
Mount Carmel United Methodist Church, my home church, meant so much to me growing up on the mountain, near Frogtown. I loved church, especially as a youngster, seeing my friend Doris Lee, families, learning life lessons. I learned how a young girl was to live her life.
Usually, on Sunday mornings, Dad drove the family to church, me starting as a baby in 1945, like being born into the church. I was young but soon graduated to Beginners Class. I learned to read the Bible stories about baby Jesus. The capital beginners class soon learned how to sing songs, with Leota, Mrs. Alma, or Shirley Ann playing the organ.
Christmas Eve was topped off with the children’s Christmas program, and was the highlight of the year for me. Mom gathered us up and off to Winchester to shop for Christmas clothes. Dad either parked at the A&P parking lot or drove to our Aunt Alice’s while he waited until Mom was done shopping. Christmas clothes bought, we hurried home to get ready to wear the new clothes, our best.
Upon entering the church, there stood this huge, green tree near the stage, with clear lights that bubbled and danced like jewels, with bursts of sparkling lights, dancing around the cedar tree, all a glow. My eyes were glued to the tree. Every year I became mesmerized with the clear bubbles as they danced up and down the tree, and I was lost in the wonder of it. Bubble lights. How beautiful to spend a special night in a little church, surrounded by trees of the mountain, and wildlife peeking through the windows, smiling at the wonder of it
Sitting with my friend Dora Lee, sister Shirley, and Peggy, waiting to turn my turn to go on stage, lights turned down — I could almost imagine God’s Heavenly Host harmonizing with our little church group, singing, “Silent Night, Holy Night”
Sitting quietly, I looked for the brown box, hoping the church would give us a naval orange and a small box of hard candy, with peppermint, chocolate, orange slices. I was never disappointed. Yes, there they were, the oranges and candy so pretty in little Christmas boxes with bright ribbons to carry them.
The service being nearly over, I grabbed my gifts, glancing back for one last look at the bubble lights, slipped out into the night, home to dream,. Soon it would be Christmas Day.
Please join us for homecoming Sunday, September 8, at 11am service, “reflections“ of days gone by. We would love to see you. Special music. Questions? Call 540–539–1231. 130 Mount Carmel Road, Boyce, Virginia (over the mountain).
Over the Mountain at the Bluemont Fair
The 54th annual Bluemont Fair is slated for September 21–22 in Bluemont, Va., 10am until 5pm both days. Activities take place at locations throughout the village, offering something for people of all ages and interests.
Fair organizers invite Clarke Countians to venture over the mountain to wander through their 200-year-old village. Browse artisan crafts, and enjoy local wine, beer, and music, all while experiencing the history and traditions of the area. Grab a bite to eat or attend an archaeology demonstration while the children enjoy free games in the Children’s Fair or visit the petting zoo.
A sampling of things to see and do:
- Museum exhibit quilting;
- Blacksmith and wood turners;
- A giant bake sale;
- Model trains;
- Barrel rides;
- Draft horses;
- A petting zoo!
The fair offers free parking in a field located on Snickersville Turnpike, just south of the village. Follow the signs through the village to the parking lot. Parking attendants will be available to direct you.
There is a small lot for those with disabled stickers on Snickersville Turnpike beside Epling Landscaping, and there are several rows reserved for people with disabilities in front of the main fair parking lot. Be ready to show your credentials to the traffic attendants and they will help you find a space. The fair is not
wheelchair friendly.
Twisted Oak Farm Brewery Delights Taste Buds in White Post
By Rebecca Maynard
In 2002, Jay Duvall’s family purchased a piece of land in White Post. While clearing old fields that had been let go for ages, he happened upon a single small oak tree that had been bent to its limits by the weight of a larger fallen tree.
“Over time, the small oak has endured,” he said. “Now, with strong roots anchoring it firmly in place, its trunk twisted, yet strong, it serves as a powerful emblem of our farm and brewery: Perseverance, Strength, and Endurance.
According to Duvall and his partner Missy Tuttle, Twisted Oak Farm Brewery blends their passion for craft beer, a love for the land, and a commitment to regenerative farming practices. They believe in preserving the region’s rich agricultural history and are thrilled to be Clarke County’s first farm brewery. They grow hops and barley on site, ensuring the freshest and highest quality ingredients for their craft beer.
The brewery opened earlier this year in a converted hay barn on the beautiful 60 acre farm, and its offerings include classic IPAs, rich amber ales, and robust stouts, each designed to deliver a unique and flavorful experience.
“We are really committed to regenerative farming practices and being good stewards of the land, and we want to share that with folks,” Duvall said.
Those practices allow them to create a unique synergy between farming and brewing, supporting their mission to maintain a piece of the region’s agricultural legacy while offering the community exceptional craft beer experiences.
“Jay has been brewing beer since college, and he’s just honed his craft over the decades,” Tuttle said. “When he told me he wanted to open up a brewery, I said I could help. It’s been fun, and we’re very alike. We’re business minded and our work styles complement each other well.”
If you don’t consider yourself a craft beer connoisseur, never fear. “We hear that a lot from people who want to check us out, and we do try to cater to people who are trying craft beer for the first time and guide them through the experience,” Tuttle said. “We’re very approachable and our team is happy to guide and to let guests try what we have.”
The brewery offers a tap room, outdoor seating, brewery and farm tours (reservation only, please call or email to schedule), merchandise, light snacks, charcuterie and sandwiches. They also host food trucks and live music on select days, with up to date details in the events section of their website.
The brewery is family- and leashed-pet-friendly, and nonalcoholic drinks are offered. Space is available for private events such as meetings, corporate gatherings, and parties. It is open Friday through Sunday each week from noon to 8pm, and an Oktoberfest event is planned for Oct. 4, 5 and 6, with live music, food trucks, a lederhosen competition, keg rolling and more.
“It’s been a wonderful experience, and we’ve been really fortunate with the community supporting us, and Clarke county has been great,” Tuttle said.
For more information, visit twistedoakfarmbrewery.com or visit their Facebook and Instagram pages.