Washington: Let’s keep safety in mind as school resumes

Vacation time is almost over for youngsters. Local schools reopen on Tuesday, Aug. 24. Let’s keep caution in mind when driving in the neighborhoods and designated school zones.

Every school year nationwide there are bus-related fatalities occurring while children are getting on or off the bus, so drivers need to always be attentive, and obey the posted speed limits and school bus signals.

Here are some reminders:

* Yellow flashing lights on a school bus means the bus is preparing to stop and load or unload children. Motorists need to slow down and prepare to stop.

* Red flashing lights and an extended stop arm mean the bus has stopped and children are boarding or exiting the bus. Motorists must come to a complete stop a safe distance from the bus and wait until the bus begins moving before they start driving again.

Moms — your vacation time is almost here! Enjoy !

WVFR breakfast

Fire hall breakfasts and dinners are a time-honored way for volunteer fire and rescue squads to raise needed funds for their operations. This past Saturday, Washington Volunteer Fire And Rescue held one of its regular breakfasts. Members shopped, ordered supplies, set up the hall, cooked, served and cleaned.

The first ones in the door — at 5 a.m. — were Keith Ward and Doug Exline. The cooking crew rolled in at 5:30 a.m., followed shortly thereafter by the dining hall crew, so that when the first customer — Spots Williams of Flint Hill — came in at 7:01 a.m., the hash browns were hot, the gravy bubbly, the sausage sizzling, the bacon really smelling good, the pancake and biscuits fluffy, the apples perfectly stewed, and the coffee plentiful. The eggs arrived just a few minutes later — all the better for being freshly cooked!

A well-attended breakfast in the spring or fall may bring as many as 120 people, but the numbers are typically lower in summer. And indeed, 77 breakfasts were served on Saturday. WVFR thanks all those who attended, and also wants to remind everybody that carry-out is always an option (and there were three carry-out breakfasts Saturday).


Rappahannock County often sees visitors from out-of-country, especially younger ones who may come as exchange students and stay with a family for several month or a school year.

Amandine Ozoux, 17, from Fontenay-aux-Roses, a suburb of Paris, is staying with Keith and Sylvie Rowand at their Harris Hollow Road for three weeks. Amandine is here to improve her language skills before returning to France for her senior year in high school. She is a volunteer counselor at Belle Meade Day Camp where she is enjoying interactions with the campers as well as the other counselors.

Not only is the Virginia countryside that she sees here a sharp contrast to the urban area where she lives, but it is also very different from the Provencal countryside where she has spent other summers at the home of her grandparents. As Amandine says “It is so green” (despite the drought) and the rolling hills fascinate her.

Besides her activities at Belle Meade, she helps harvest tomatoes almost every day at the Rowand home. She’s been picking pears and has helped can tomatoes and plums. Eighteen century is a period of interest to her, so she is reading Jane Austen. She watched “Pride and Prejudice” and really enjoyed a day trip to Thomas Jefferson’s Monticello.

Haitian dinner

Trinity Episcopal Church will host a Haitian dinner on Sunday, Sept. 12, at 5 p.m. to raise funds to help rebuild a community church in Haiti which was destroyed by the earthquake. The colorful Haiti-fest will feature a Haitian Market with Haitian arts and crafts for sale and exhibit, and Haitian music, hors-d’oeuvres and punch. Wear “tropical clothing” if you like. The feast includes Haitian pork dish called Griots, chicken with coconut, red beans and rice, West Indian pumpkin soup, sweet potato bread, etc. — all made from authentic recipes provided (like the arts and crafts) by Beverly Sullivan, who has extensive ties to Haiti. Anyone who wishes is invited to participate by preparing dishes, or otherwise helping. Call Judy Reidinger 540-987-9600 for information or to help. There is no charge for the meal; contributions are gratefully accepted.