“Good Bones” – Ranch Reborn Under Design Couple
John and Theresa Dorlini – architect and interior designer respectively – took a sturdy four-bedroom, three-bath, 1960s ranch and made it distinctively their own.
Passivhaus National Groundbreakers are in Roanoke
Adam Cohen and Steven Strauss of Stuctures Design Build are not just near-evangelical about the “green” Passivhaus design, they are also actively putting up structures employing its tenets.
Bedford’s Only Passivhaus Exceeds Expectations
Jason Specht has placed thermometers all around the home he and his wife Stephanie built with Passivhaus technologies – just part of the package of steps and techniques that has kept energy costs in the $40-$50 per-month range.
Smith Mountian Lake Dream Home
Retired Major General Galen Jackman and his wife Cathy looked at countless homes at their desired location of Smith Mountain Lake before finding their “forever” home, and at the right price.
Rail Brownies
These brownies won’t leave you with a headache the next day-unless you get a sugar hangover from eating the entire pan in one sitting, of course. (Recipe courtesy of “A Taste of Virginia Tech”)
Online Exclusive: Backstreets Fried Mushrooms
Backstreets in Blacksburg is another fine example of how important loyal patrons are to local businesses. (Recipe courtesy of “A Taste of Virginia Tech”)
Rob’s Armadillo Tails
The Quillen tailgate,is one to visit on game day. With a TV broadcasting pregame shows and not one but two gigantic grills-what more could you want? (Recipe courtesy of “A Taste of Virginia Tech”)
Online Exclusive: West End Market’s Cutting Edge Deli’s Hokie Club
This is West End’s most popular sandwich. Choose the best deli meat you can afford and look for thick potato bread. (Recipe courtesy of “A Taste of Virginia Tech”)
West End Market’s Grilled Old Hickory Burger
This is Krista’s husband’s favorite dish – and the one that he still orders every time he visits Blacksburg. (Recipe courtesy of “A Taste of Virginia Tech”)
Web Exclusive: “A Taste of Virginia Tech”
A new cookbook has arrived, and it’s just in time for tailgating season. Here’s a peak at five select recipes from the book (including two not found in our September/October issue!)