Arts & Culture

Arts and culture

Salvage Dawgs Season 4 Debuts

Jun 4, 2015

The reality TV show “Salvage Dawgs” begins its fourth season on cable Sunday night, airing on the DIY network.  The show is centered on the architectural salvage operations of the guys from Black Dog Salvage.  Their Roanoke store is a mecca of all things vintage and upcycled.

Black Dog Salvage sells refurbished goods; everything from mantels and doors to vintage plumbing and lighting. Robert Kulp, the co-owner, and the rest of his crew are in the middle of filming season 5, which will introduce some of the show’s most exciting repurposing projects.

Farmers markets in this country are growing. New ones are springing up all over Virginia.  These community markets are morphing into more than just places to buy fresh local produce.  They’re becoming places to hang out, eat, drink, shop, and more.

Ten  years ago, there were around 80 farmers markets operating in all of Virginia.  Today it’s 3 times that.

“Now we’ve got between 200 and 250. I say between 5: because the numbers keep changing, new markets are coming on.”

Roanoke's J 611 Prepares to Return Under Her Own Steam

May 29, 2015

Roanoke is rolling out the red carpet for a locomotive tomorrow. . .but it's not just any locomotive.  The N&W Class J 611 is the only passenger locomotive of its class left in existence.  It rolled out of Roanoke's east end shops May 29th, 1950 at a cost of more than $251,000.  Now people from across the globe have contributed about $3 million to bring the 611 back to life.  It's been in Spencer, North Carolina for the past year undergoing repairs but tomorrow makes its triumphant return to the Star City.  Tomorrow's celebration at the former N&W Passenger Station is free.

Starting a restaurant is no small thing - especially in a foodie town like Richmond, but a local man has high hopes as he builds on his family tradition - mixing Asian and Southern ingredients and cooking techniques to create meals that sell for just $10.

 

It’s four o’clock, and 34-year-old Will Richardson is at work - pounding pork for dinner.  It’s hot in the kitchen -- noisy, and Richardson couldn’t be happier.  This is where he’s been heading since childhood, working in his grandparents Chinese restaurant in Richmond.

You’ve probably seen it in your garden, along roadways, just about everywhere: Garlic Mustard.  It’s an invasive plant that stealthily out-competes native species, threatening the diversity of forests in many parts of the country. But what if there were a recipe to change that?

They don’t call it garlic mustard for nothing. Rachel Collins is Associate Professor of Biology at Roanoke College. 

“The chemical that it’s making that smells like garlic is one of these herbivore defense chemicals like basil and all the other yummy flavors in bail and mint.”

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