In the Garden with Andre Viette - Lilys - June 6, 2026 Hour 3

In the Garden with Andre Viette - Ticks - 6/27/26 Hour 3

Ticks can be more that a nuisance. Ticks can carry diseases that will cause major health issues. Mark Viette talks about ways to prevent ticks from getting onto you when gardening, walking in the woods or fields or just being in the grass. He also talks about how to remove a tick if you get one on you.

In the Garden with Andre Viette - Using bleach in the garden - 6/27/26 Hour 2

Using bleach in the garden can help with several issues. Control of disease and fungus, cleaning and disinfecting tools and helping control plant problems. Andre Viette talks about the importance of knowing the strength of the bleach you are using. Many of us buy bleach based on price, not knowing how strong the concentrated varieties can be.

In the Garden with Andre Viette - Quality tools - 6/27/26 Hour 1

Quality tools may cost more, but Andre Viette says they can be worth it. Andre talks about some of his favorite tools. Tools can be produced cheaply and break when you put any amount of strain on them. Quality tools are made with stronger handles and metals and can last for generations.

Cassidy Walker, HDR 6/26/26 - Late Afternoons

Cassidy Walker, HDR 6/26/26 - Late Afternoons by News/Talk WSVA

The future of the Joshua Wilton House

than Herman, a Shenandoah Valley native and experienced hospitality professional, is the new owner of the historic Joshua Wilton House in Harrisonburg, originally built in 1888 and long regarded as a cornerstone of the local dining scene. He outlined its evolution from a private residence to various uses—including a fraternity house and apartments—before becoming a fine dining restaurant and inn in 1988. Drawing on years of restaurant experience, including time at a Michelin-starred establishment, Herman aims to modernize and rebrand the Wilton House while preserving its core values of hospitality, quality food, and memorable guest experiences. The current iteration will close on July 3 for renovations, with plans to reopen in the fall (targeting mid-August) as a refreshed restaurant and inn featuring expanded menus, updated aesthetics, more casual spaces like a lounge and bar, and a renewed focus on attracting both longtime patrons and new visitors while honoring the building’s historic character.