It's WINDSday | August 14, 2024

Celebrating the Power of Wind, Clean Energy and a Green Environment

Because the lights always come on, we take electricity for granted. But attendees at a sobering Peninsula Chamber of Commerce forum at the Warwick Yacht Club last WINDSday on "meeting our future energy needs" had a wake-up call. "Demand for power is going to double here in the next twenty years," said Hampton Roads Alliance President Doug Smith, "because of data centers, AI and the electrification of everything. If we don't embrace all forms of generation, we will be unable to attract new companies and jobs."

Smith said while energy is a regional issue, local land use decisions determine the fate of projects. He gave the example of Kitty Hawk Wind, which needs approval from the City of Virginia Beach to bring its power ashore.

It’s also embracing natural gas, whose supply in our region was stunted by Dominion and Duke Energy's reluctant decision in 2020 to abandon a critical transmission pipeline because of "ongoing delays and increasing cost uncertainty which threaten the economic viability of the project."

Fortunately, Virginia Natural Gas will bring in some new supply next year, "but we will need much more to serve our industrial customers," said VNG's George Faatz.

"We have the permits to add a small modular reactor (SNR) at North Anna," said Dominion's Todd Flowers, adding that the newest designs are safer, less expensive to build, and consume a far smaller footprint. "Fortunately, Virginia seems ready to lead the nation in moving forward with this carbon-free power energy source."

Virginia Tech's Brett Malone discussed the potential for hydrogen technology, which is being studied and tested at the Tech Center in Oyster Point. "If you add a hydrogen power cell to a truck, it can go another 800 miles without a fill-up.” 

Meanwhile, DE’s Jason Ericson said the CVOW project is on track for completion in late 2026, putting 2.6 gigawatts of clean energy onto the grid.

“Public education is critical,” said Doug Smith for Hampton Roads to appreciate the challenge before it in energy generation. Kudos to the Peninsula Chamber for doing its part.  

If you request a 10 oz sirloin ($37), an 8-oz tenderloin ($49), or a 12 oz ribeye ($50) at The Butcher's Son in Chesapeake, it better be hot, melt in your mouth, and medium rare (if that's your pleasure) when it arrives. "I know that very well," says executive chef Jalen Williams. "Our reputation rides on that order."

Knowing how critical the quality of the steak, salmon, prime rib, and lamb chop must be at an upscale place like The Butcher’s Son (founder Brian Radford’s dad was a butcher in Baltimore), you figure that the lead guy in the back, the one who picks and trains the cooks, cuts all the antibiotic-free and humanely cared for meat and oversees each presentation, would have credentials from say Johnson & Wales and a heavyweight DC, Atlanta or Chicago restaurant on his resume. Not the case here.

"I started as a dishwasher right after I graduated from Indian River High School in 2016," says Williams, who is proud to tell you that all the skills he's acquired in the culinary arts have been "within these four walls." Clearly, the management at the 9-year-old establishment (there is a second location at Hilltop) took a liking to Jalen. "I wanted to become a server, but they needed me in the kitchen, so they put me on salads, then sous chef, plating, sautéing, frying, and grilling." He learned so much so well that in April 2023, "I was asked to be executive chef. They knew I was young, 25 at the time, but I had confidence."

And oh, has he grown into the role. "I know what I'm doing; I am putting in long hours and have the support of the guests and my team." Just ask bartender Andrew Hawthorne, who has been at The Butcher's Son since day one. "I am so proud of Jalen," who knows that other young men and women he's hired look up to him. "I'm teaching all the time," says Jalen, including how to do the "butter lick," a critical part of the grilling process. "You have to know when and how to spread melted margarine or butter on the steak, just enough to seal in the juices but not too much to cause the flame to burn the meat."

Jalen hosts limited-seating, five-course monthly "chef's table" dinners. One will be on August 22 at 6 p.m. (featuring Waterman's organic vodkas) and another on September 12, also at 6, with Casa Noble tequila. Make reservations at www.butcherson.com. 

On all other nights, you can please the exec by never requesting "well done" and consider ordering the filet. "It's the finest cut, and if I'm making it, it's going to be perfect," says the man at the helm at 500 S. Battlefield Boulevard. Spoken like a veteran. 

Dimaya Greenway is a serious baker with a business mind.

The Tallwood High grad heads to Johnson and Wales in Charlotte this fall to study the culinary arts, but until then, she's gaining real-life lessons in brick-and-mortar retail behind the counter and in the “board room” at ELG Sweet Boutique in Olde Towne Portsmouth.

"ELG stands for 'Envision Lead Grow,'" says 27-year-old Anyssa Reddix, the daughter of local business leader Angela, who bought the old Famous building at High and Court, transforming it into The Mustard Seed Place, a professional development center (including mental health services) and a “beacon for entrepreneurial spirit and empowerment.”

A handful of “founders,” their faces and names on an indoor mural, conceived Sweet Boutique, taking Blue Bell ice cream flavors and adding inspiring names (i.e., Radiant Raspberry, Sensational Sea Salt Caramel, Confident Coffee).

“It has been so wonderful watching these girls grow,” says Anyssa. “They are learning to be efficient, listen to customers, design spaces, and handle problems. It's their store; I just help oversee it and other ELG programs."

 "Let Girls with Dreams Become Women with Vision" is the motto for ELG. Show them some love while enjoying an ice cream cone, shake, sandwich, or sundae WINDSday through Saturday, starting each day at noon. 

Ed Woody first picked up a squeegee at age 14, washing windows for Cleveland Window Company in Norfolk, named for owner Pat Bipere's favorite president, Grover Cleveland. But when people asked Pat what the letters BP on his hat stood for, Pat said, "Poor Boys."

As time passes, Ed works for Pat, then in the food business (including Colonial Stores), and in 1980, he returns to window cleaning, calling his concern Poor Boys in honor of his mentor.

"I've been at it now for 44 years, and even at age 74, I have nothing else I really want to do but make the panes in people's houses as clear as I can."

He and Jay Martin knock out 2 to 3 houses a day, using ladders to reach high windows, and frankly, Ed's happy with the customers he has.

"I am not really looking for more," says Ed, "but I appreciate your interest." We are BP to grant it. Beyond Pleased, that is.

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