Sunday, December 23, 2007
New clubhouse planned for Tech's River Course
A new, $5.5 million clubhouse is expected to rise alongside the Pete Dye River Course of Virginia Tech in Fairlawn by summer 2009.
Designed by three graduates of the Virginia Tech College of Architecture and Urban Studies, the clubhouse would feature a pro shop, large dining facility, lounge and grill area, conference rooms and outdoor patios.
Construction is expected to begin in March.
Once built, the clubhouse will be named in honor and memory of Harry S. Williams and Patsy B. Williams.
About $4.5 million of the $5.5 million needed to complete the clubhouse has been raised. Contributions have come from the Williams-Berry Charitable Trust, The Hackin' Hokies, a booster group of the Virginia Tech golf team, Bill and Alice Goodwin and several other individuals.
Panera Bread opens, Olive Garden to follow
Panera Bread, a bakery and cafe with locations throughout the country, has opened at 2610 N. Franklin St. near the New River Valley Mall in Christiansburg.
The 4,800-square-foot eatery, which serves soups, sandwiches and salads, as well as breads and pastries, joins a host of other national chain businesses in the newly built New River Valley Center.
Come mid-January, Olive Garden is scheduled to enter the mix as well.
The national Italian restaurant is expected to open its doors a stone's throw away (at 2590 N. Franklin St.) on Jan. 14.
Tech, India vet schools create new partnership
The Virginia-Maryland Regional College of Veterinary Medicine at Virginia Tech and Tamil Nadu Veterinary and Animal Sciences University in Chennai, India, have established a research and educational collaboration with grant support from the U.S. Department of Agriculture's United States India Agriculture Knowledge Initiative.
As part of the partnership, representatives from the Virginia-Maryland Regional College of Veterinary Medicine's Virginia Tech and University of Maryland at College Park campuses recently participated in a three-day avian viral diseases and animal biotechnological applications workshop in Chennai.
Radford hospital offers parking shuttle, valet
Carilion New River Valley Medical Center has expanded its parking services and hours.
The hospital's free shuttle, which runs between the medical center's parking areas and main entrances, is available 7 a.m. to 6 p.m. Monday to Friday. Its valet parking service, available at Carilion New River Valley Medical Center's main entrance, is available 8 a.m. to 6 p.m. Monday to Friday.
For more information, contact the medical center's security services at 731-2819.
Warm Hearth Village receives $5,000 grant
Warm Hearth Village, a nonprofit senior living community in Blacksburg, has received $5,000 in grant funding from the C.E. Richardson Foundation. The money will be used to provide subsidies in the form of housing, food, nursing care and transportation to those unable to pay the full cost of their healthcare at the Kroontje Health Care Center and Showalter Center.
Do you have an item for In Business? Send it to PO Box 540, Christiansburg, VA 24068 or newriver@roanoke.com.
Names & Changes
MEL BOWLES JR. has been appointed acting director of internal audit for Virginia Tech.
DENNIS DEAN, professor and director of the Fralin Biotechnology Center at Virginia Tech, was appointed the J.B. Stroobants Professor of Biotechnology. The professorship was established in 1986 to support a researcher in the College of Agriculture and Life Sciences who is advancing knowledge and discoveries in biotechnology.
Banfield, the Pet Hospital, a national chain of veterinary clinics, has recognized graduates of the VIRGINIA-MARYLAND REGIONAL COLLEGE OF VETERINARY MEDICINE with the company's quality award.
Main Street Radford has named EL CHARRO, a restaurant at 713 W. Main St., its December Business of the Month.
LAURA PYNN of Floyd has joined The Community Foundation of the New River Valley as its office manager.
TREVOR JOHNSON, dining services manager at the Showalter Center at Warm Hearth Village, has received been named a certified dietary manager/certified food protection professional.






