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that eels travel from the Chesapeake Bay to fresh water rivers to spawn and bear their young and then swim back downstream to the ocean. He noted that the three-foot long specimen caught by Parsons was the average size of a young adult. “I've seen them that big in the Hughes River when fishing for trout,” Bankston added. 1 While a three-foot eel in a Rappahannock farm pond may not provoke the surprise that a Loch Ness monster would, Givon Parsons is still astonished that his visitor completed the long, uphill wiggle. “He sure had to climb a bunch of rocky stairs to get here,” Parsons concluded.
10 Years Ago
July 26,1995
In the fall of 1996, Chef Patrick O'Connell of the Inn at Little Washington will follow in the footsteps of many other famous ’ chefs- his first cookbook will be released. This cookbook will be different from others, ; though, because it will feature local farmers and purveyors in Rappahannock who supply The Inn with their goods, along with beautiful scenic photos of the county, and, of course, recipes using local, fresh ingredients. This vision of a cookbook is more of a European style for a cookbook, thought up by Mr. O'Connell and Tim Turner, a professional food photographer
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