05/22/2026
Tuesday, the Virginia Living Museum proudly celebrated the ribbon cutting of our newest interactive installation in the Conservation Command Center in partnership with Hampton Roads Sanitation District (HRSD).
This innovative exhibit invites visitors to explore the journey of water in Hampton Roads from flush, to flow, to flourish while highlighting the importance of environmental stewardship, infrastructure, and public education through engaging, hands-on experiences.
We are incredibly grateful to the HRSD team for their collaboration, expertise, and shared commitment to science education and environmental stewardship. Thank you to HRSD Commissioner Vishnu Lakdawala, CEO Jay Bernas, Deputy General Manager and CFO Steve de Mik, Chief Engineer Jeff Scarano, Chief People Officer Christina Gibson, Chief Information Officer Mary Corby, Chief Communications Officer Leila Rice, Community Education and Outreach Specialist Brantley Bissette, and Director of Interceptor Operations, North Shore and Virginia Living Museum Board Member Chris Stephan for joining us in celebrating this exciting milestone.
We would also like to extend a special thank you to, CEO Bob McKenna, and Newport News Deputy City Manager for Community Development Eoghan Miller for their continued support of community partnerships, education, and innovation in Hampton Roads.
One of the most memorable moments of the day came when June, granddaughter of Steve de Mik, helped unveil the exhibit and became the very first visitor to push the buttons and experience the installation firsthand.
The official ribbon cutting was led by Virginia Living Museum Executive Director and CEO Rebecca Kleinhample, Board President Sarah Messersmith, and HRSD CEO Jay Bernas, symbolizing the strong partnership and shared vision behind this exciting new addition to the Museum experience.
Thank you to everyone who helped bring this vision to life and to our Education and Exhibits teams for their creativity and dedication in making science accessible, inspiring, and locally relevant for the more than 250,000 guests we serve each year.