About / History Part Two
Suzanne Pabst relocated Old Spring Farm from Connecticut to Virginia in 1983 in continuance of breeding a spotted horse known as the Appaloosa. While in Connecticut, Old Spring Farm was the largest breeder of registered Appaloosas, maintaining between 25-40 head from 1965-1977. Her colorful Appaloosas were shown as far west as Oklahoma. Mares came from 26 states to be bred to her popular sire, Red Eagle’s Peacock, one of the most famous ambassadors the breed has ever known. “I’d like to think I carried on where Claude J. Thompson (founder of the Appaloosa Horse Club in 1939 and breeder of Red Eagle’s Peacock) left off.”, states Suzanne.
Peacock, the 1956 National Champion Appaloosa Stallion arrived by Flying Tiger to New York’s JFK International in 1973. He remained senior sire at Old Spring Farm until his death in 1977 at 24 years of age. Peacock’s seven owners of distinction included Carroll Shelby who developed the Shelby Cobra and Mustang for Ford Motor Company. “No one really owned Peacock”, said Suzanne of his universal appeal. He was breed representative in Compton’s Encyclopedia. His crowning achievement came in 1996 when he became the 30th inductee into the Appaloosa Hall of fame. In it’s March 13, 1977 article “A Famed Horse For All Seasons”, the Roanoke Times documented Peacock’s award. To this day, Red Eagle’s Peacock is the standard of excellence for many breeders carrying on his line.
The farm’s current stallion, Whata Dreamfinder, is a descendent of Red Eagle’s Peacock. Both his sire and dam are in the Appaloosa Hall of Fame. A smaller but still serious breeding program produces one to three foals annually to carry on the farm name. Suzanne has been a part of the breeds growth since 1956, when at 15 years of age she purchased her first Appaloosa, Sin-O-Man, when there were less than 2,000 registered. In the years since, more than 600,000 Appaloosas have been registered. Suzanne was recognized for her dedication to the breed in the July 2004 Appaloosa Journal article www.appaloosajournal.com/magazine/icons/pabst.html Her extensive articles on the breed appeared in the Appaloosa News, the breed journal for the Appaloosa Horse, during the 1960’s and 70’s. She contributed content to Farnam’s book, KNOW THE APPALOOSA HORSE, and the periodical, THE APPY.
Art, design and teaching
Suzanne’s interest in drawing horses led to a first art show at 8 years of age. Later, Temple University’s Ambler Campus 1959-60, provided Horse Husbandry and Liberal Arts followed by a B.S. degree in Art Education K-12 from the University of Bridgeport-Connecticut in 1967 which she credits for her design skills. Prior to moving to Virginia, Suzanne was a wallpaper design consultant. Several of the oil paintings and etches throughout her current home are Suzanne originals. In addition, she attended professional workshops for Graphic Arts and Writing at Post College in Waterbury, Connecticut in 1983. Extension courses at North Carolina State University in Equine Reproduction Management kept her horse skills current.
In 1994, Suzanne designed, developed and taught a county-wide art project entitled, “Children Helping Children – A shared vision”. 250 children from six Patrick County elementary schools were asked to pretend they were a child experiencing a force of nature, and with their “inner eye”, or imagination, to see what they see and feel what they feel. Using several media and techniques appropriate to each grade level, each child’s interpretation of the experience created a personal document of the times. The “Children Helping Children” Art Show began May 2, 1994 and ran for a month at the Patrick County Library with donations being made to the Red Cross Disaster Fund.
The Bed & Breakfast
The joint venture of Old Spring Farm Bed & Breakfast and working farm began in 1997. Since then, Old Spring Farm has expanded with the addition of the Country-French themed “Le Chanticleer” and “Le Chat” rooms designed by Suzanne and located in a building separate from the main farmhouse called “The Studio”. The pillows and curtains were sewn on an old treadle sewing machine which led Suzanne to add a custom pillow business to her resume.
Accolades followed when City Magazine, Roanoke, Virginia voted Old Spring Farm a “Best Bed & Breakfast in 2002”. GOURMET MAGAZINE’s “Patchwork Pilgrimage” story in August 2003 wrote, “Appaloosa horse breeder Suzanne Pabst has done up Old Spring Farm in show ribbons, plaques, and horse photos. The Calamity Jane Room comes complete with fringed red jacket and cowboy boots. Breakfast at the rustic 1883 house means eggs from Pabst’s chickens, vegetables from her garden, jams from her fruit trees, and spicy chutney…”. Across from Calamity’s Room is The Mountaineer Room which retains the original beaded-board paneling of the Virginia farmhouse. The Mountaineer’s photo and memorabilia collection reflects a love for the outdoors. A mix of linens in the French-Country manner provides the comfort. The Country Retreat House offers full-efficiency living for a family or friends traveling together and extends Old Spring Farm’s versatility of accommodations.
As part of an article on the world famous Floyd, Virginia Friday Night Bluegrass Jamboree, which appeared in the January 2004 Washington Post, Old Spring Farm received its second listing in less than a year. As part of their “authentic farm-stay”, guests are treated to a farm tour after a hearty breakfast for the gourmand. Depending on the time of year, there will be foals frolicking, lambs leaping, and Bengal-Manx (“Banx”) kittens to cuddle.
Running a Bed and Breakfast has brought together all my interests. It requires skills beyond being personable. You have to wear many hats and wear them well. I only wish I had begun years earlier. It was a good use of the property.Suzanne, on her decision to become an Innkeeper
Cooking
If you start with fresh food, master technique, and learn basic sauces, I believe anyone can be a good cook but you have to love cooking to be a great cook. It helps to come from a family of good cooks. So much is learned by sitting around the table and sharing a meal. I was fortunate. I grew up with belief “Food is Love”. My dad was an excellent recreational baker. Yeast breads, doughnuts and Danish were his specialties. Mom excelled at everything else. When it became my turn, my “coming of age” dish was a Blubarb (blueberry-rhubarb) pie. I honed my cooking skills running a restaurant for area farmers in Wassaic, NY in 1979-80. They were tempted with eleven different kinds of pie, all homemade, and farm-style cooking. The venture was a success.
Cooking is the part I love best. They are my family while they are here and help fill the void left by having three children and five grandchildren some 600 miles away in Connecticut and New York.Suzanne, of preparing meals for the guests
A breakfast to remember at Old Spring Farm begins with fruits in season and homemade morning breads served with jams and jellies made from fruit grown on the farm. A variety of casseroles, quiches or omelet’s follow. Hand-me-down recipes ensure tasty fare. Uncle Amos’ Buckwheat/Buttermilk waffles are a “must”. Farm-raised Barbados lamb is served marinated and grilled or broiled and is a signature dinner request; the recipe for which appears in the book VIRGINIA BED & BREAKFAST COOKBOOK on page 228. Suzanne’s Creamed Salmon with Poached Eggs on Waffles is on page 137 and makes wonderful usage of Uncle Amos waffles.
What’s next?
It’s time to pick up where I left off with a book begun several years ago, entitled DRAWING CONCLUSIONS, about a murder trial where I was the courtroom sketch artist. The book is from my perspective and personal knowledge and evolvement with the defendant. The book spans a 30 year period which makes for twists and turns and a fascinating story. I would like to cut back on the time I devote to the Bed & Breakfast in order that I can resume my passion for writing, but the key word here is “devote” and right now I’m still devoted to running Old Spring Farm. Until I wake up one day and say to myself, “You’ve run a good race and now its time to change horses”, I will continue to be up at 6 A.M. with early coffee ready by 7 waiting for guests to arrive for breakfast.
“Sue” – a woman who has lived more than 9 lives. Knowledge and intellect that is boundless. Someone I could call friend before we left…H. H., Caswell Beach, NC
