l. to r. Erick Moore, Ken Bonner, Jim Simmons, Mike St Jacques, Dale Corey, Paul Christensen, Marc Robinson, Sean Carrigan, Patrick Moore, Will Reynolds, Nathan Poe and Doug Hall. (Photos courtesy of Anita Bonner) On 20 November 2021, the Colonel James Wood II Chapter, Virginia Society Sons of the American Revolution conducted a Flag Retirement Ceremony at Wayside Inn, Middletown, Virginia. President Marc Robinson opened the event with narration by David Burks. The Reverend Jim Simmons provided Chaplain duties with the Color Guard presenting the colors. The United States Code stipulates, "When a U.S. Flag is in such condition that it is no longer a fitting emblem for display, it should be destroyed in a dignified way, preferably by burning." Flags were gathered that were determined to be no longer serviceable. They reached their condition in a proper service of respect, tribute and in the memory of all who have served America. A Flag Detail led by Dale Corey presented a worn flag symbolic of all those to be retired during the ceremony. President Robinson inspected the flag and condemned is as unserviceable. It was returned to the Flag Detail who marched to the fire and placed the flag on the flames. All compatriots came to present arms at this point as a sign of respect for the flags service to the country. A musket salute was fired, followed by the playing of Taps to honor the retired flags. Forty flags were retired to be replaced by bright new flags to fly proudly as the symbol of the United States of America. The Color Guard and Musket Squad were led by Virginia Society Color Guard Commander Ken Bonner (Fairfax Resolves Chapter and dual member of CJWII). Members included Sean Carrigan, Paul Christensen, Dale Corey, Doug Hall, Erick Moore, Patrick Moore, Nathan Poe, Will Reynolds, and Mike St Jacques. Virginia Society Chapters represented included Colonel James Wood II, Culpeper Minutemen, Colonel William Grayson and Fairfax Resolves. Dale Corey, Media Affairs Colonel James Wood II Chapter ![]() Dale Corey playing Taps. (Photos courtesy of Anita Bonner)
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