February 2017 Issue


The February issue of Virginia Living features our annual bound-in supplement Virginia Living Weddings, a celebration of the timeless traditions and unique styles that make Virginia weddings memorable. The issue features a dozen inspired real weddings from around the Commonwealth, plus Top Wedding Vendors 2017, a list of more than 800 of the state’s most exceptional wedding pros in more than 30 categories. We learn of the deep philanthropic legacy of the late Paul Mellon and his wife Rachel “Bunny” Lambert Mellon, and preview Mrs. Mellon’s collection of jewelry by Tiffany & Co. designer Jean Schlumberger on display at the Virginia Museum of Fine Arts this month. We find out why the Commonwealth may be the new East Coast center of the craft beer universe, learn how the Virginia oyster industry is making global waves and share recipes for Asian-inspired oyster shooters, grilled oysters with lemon bacon butter, and a spicy riff on a Virginia classic, oyster casserole. Also in this issue: high-achieving senior athletes, classical banjoist John Bullard, a day in Norfolk’s hip and historic Ghent district, the fearless and elegant riders of Las Amazonas Del Dorado and more. Find the February issue of Virginia Living on quality newsstands around the state now, or order an issue here!

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    Photo credit: Kyle LaFerrier

    National Botanic Garden

    The highest point between the Atlantic Ocean and the Blue Ridge Mountains is a 550-foot, man-made mountain in Chantilly at the National Botanic Garden. Its creator is nature lover, businessman, and co-owner Peter Knop, who spent 30 years creating it. Read more


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    Illustration by Jon Berkeley.

    William and Mary's Marriage

    The bride, 15-year-old Mary, cried through the ceremony, hardly swept off her feet by the groom, her first cousin William. Introduced a few days earlier, she’d
been weeping ever since. Read more

    Culture Virginiana

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    Photo courtesy of VCU.

    VCU's Children's Tower Opens

    Treatment for broken arms to brain tumors is provided at the Children’s Tower, but needs that go beyond trauma care are also a priority. The kitchen serves food that kids love, like brick oven pizza and soft-serve ice cream. Read more