Lynchburg Living May/June 2015 by VistaGraphics

LIVING LYNCHBURG’S PREMIER LIFESTYLE & ENTERTAINMENT MAGAZINE

LYNCHBURG

MAY/JUNE 2015

June 20-27

Women Warriors

Stories of Local Veterans

+ ScholarShip ESSay WinnEr | nEW Football DEvElopmEnt lEaguE paul clEmEntS’ bluFFWalk projEct | local campuS garDEnS anD markEtS

Cardiac care close to home Centra helped me get back to caring for my community. As a firefighter, it’s my duty to save people from danger. Serving my hometown of Lynchburg means so much to me. It’s what I was called to do. – Brian Younger, Lynchburg firefighter An irregular heartbeat forced firefighter Brian Younger to the sidelines. Centra cardiologist Richard Kuk, MD, diagnosed Younger with symptomatic premature ventricular contractions, which caused his heart to produce an extra beat. Dr. Kuk performed an ablation procedure to correct the irregular heartbeat. Thanks to Centra’s nationally recognized cardiovascular care, Younger is back on duty, working alongside his fellow firefighters, responding to calls for help around the clock.

For more information on heart care, call 1.877.MDLINK1 Watch a video about Brian Younger at StroobantsCardiovascular.com

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CO NTENTS

F E AT U R E S MAY/JUNE 2015

WOMEN WARRIORS Real Stories of Local Female Veterans

4th Annual event kicks off June 20

ON THE COVER:

START SUMMER OFF RIGHT WITH THIS DELICIOUS ROASTED BEET ARUGULA SALAD. FIND THIS RECIPE ON PAGE 101. PHOTO BY JIM PILE.

ON THIS PAGE:

VETERAN GENE MOORE REMINISCES OVER THE TIME SHE SPENT SERVING OUR NATION'S MILITARY. HEAR HER STORY AND OTHER FEMALE VETERANS ON PAGE 50.

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CO NTENTS

D E PA R T M E N T S MAY/JUNE 2015

ARTIST PROFILE

PAUL CLEMENTS A jack of all trades leaving quite the impression

ART

A HOMEGROWN STORY Playwright Brings Local Icon to the Stage

HOME

VINTAGE LIVING FLATS Rentals with Vintage Charm and Fit for Modern Living

TASTE

DISHING IT UP The Cheesy Rider FEATURE Be a Loca-Pour

105

32 114

COMING RIGHT UP Local Food Trucks and Markets LOCAL FLAVOR Roasted Beet Arugula Salad

LOOK!

103

Local Finds for the Home Chef

BODY

105

BACK TO THE BASICS Liberty University Returns Nutrition to its Roots

THIS CITY

114

FEEL THE RUMBLE New Team Brings Pro-development football to the Hill City

IN EVERY ISSUE

122 12

L Y N C H B U R G L I V I N G M AY / J U N E 2 0 1 5

14 EDITOR'S LETTER 15 LIVING OUT LOUD 15 PICK OF THE LITTER 67 COMMUNITY NEWS 74 LYNCHBURG MAP 141 CALENDAR OF EVENTS 144 ADVERTISERS' INDEX 146 SNAPSHOT

GARDEN

122

A GRAVEGARDEN MEMORIAL Where History Meets Nature in a Token of Remembrance through the Ages

TRAVEL

130

FROM JACKSON'S ARM TO CARL'S CUSTARD A No-Fail Guide to Experiencing All that Fredericksburg has to Offer

LETTER FROM THE

EDITOR

tories bring us together. They also bring us a greater understanding of history and our own place in the world. My mom has been sharing photos and family history with us, and it’s made me appreciate the place I hold in a family tapestry much larger than myself. The stories of my great-grandparents are ones that my children will never hear if I don’t pass them on. So in hearing a story we’re tasked with keeping it alive. In a way, that’s what this magazine is all about. It provides a record of stories. And we’re bringing you some unforgettable ones in this issue. Consider the Women Warriors on page 50. Today, Gene Moore’s quiet life on Rivermont Avenue would never hint at the dramatic experiences of her military days, but in her twenties Moore worked with the Women’s Auxiliay Air Force in post-World War II Germany, surrounded by turmoil. Ronni Jacobs now works as a local attorney, mother to three daughters and wife to a soon-to-be retired marine. But not too long ago she served as an Gene Moore officer in the U.S. Marine Corps and fought on the front lines in Iraq. And then there’s Sue Edick—the first female member of the United States Military Academy Band. If you don’t pay attention you’ll miss them, but stories like these are waiting to be discovered if only we ask the right questions and show some curiosity. Typically, story sharing goes hand-in-hand with a good meal. So what better time of year to head out for some delicious local food than the 4th Annual Lynchburg Restaurant Week? Kicking off on Saturday, June 20, this one-ofa-kind event is one that Central Virginians have come to love and anticipate all year. And for good reason! We highlight local restaurants, offering special “fixed price” menus of 3 for $15 or 3 for $25. Turn to page 76 to find 32 menu options from 26 different restaurants. Are you hungry yet? In the midst of your enjoyment with friends and family, keep in mind the less fortunate and consider a donation to Meals on Wheels. We’ve partnered with them since the beginning of Lynchburg Restaurant Week because they survive on local funding, and they serve local individuals. Last month they served over 4,000 meals, and they average 225-250 delivered meals daily. A mere $4 will cover the cost of one of those meals, and in giving, you can make a difference in someone else’s story. Hill City Stampede is a story in the making when it comes to bettering futures and expanding horizons. Drew Menard shares on page 114 the design of Lynchburg’s first professional developmental football organization and how it’s giving some players a second chance at realizing their dreams. Amidst our constant forward motion, it's important to listen to the stories of the past. Take a peek at our new back page for a glimpse at Lynchburg’s own story and remember to be looking for the stories of those around you. Best,

Jennifer Redmond, Managing Editor Jennifer@lynchburgmag.com 14

L Y N C H B U R G L I V I N G M AY / J U N E 2 0 1 5

Lynchburg Living magazine is a free full-color publication that promotes Lynchburg and the Central Virginia area as a whole and prides itself as being Lynchburg’s magazine specializing in providing articles concerning upcoming events, entertainment, dining, lifestyle and community. We also include feature articles covering family issues, local arts, clubs and organizations. Lynchburg Living prints more than 20,000 copies bi-monthly and is featured in locations in and around the Lynchburg, Forest and Bedford areas with an estimated reach of over 75,000 in its reading audience.

Publisher Randy Thompson Managing Editor Jennifer Redmond Editorial Director Melissa Stewart Contributing Writers Jeremy Angione, Ashley Bunner, Heather Cravens, Claire M. Diamond, James Ebrahim, Patrick Evans-Hylton, Tiffany Lyttle, Drew Menard, Suzanne Ramsey, Jennifer Redmond, Susan Timmons Vice President of Production Holly Watters Art Director Chris Meligonis Client Relations Manager Brittany Proctor Contributing Artists Alyssia Gladden, Stephanie Martinec, Ashley Swearingen, Kaye Ellen Trautman, Jessica Toll Web Creative Director Chris Murphy Sr. Web Developer & Web Administrator Brandon Litchfield Web Developer Caleb Whitehead SEO Analyst Michael Saks Marketing Director Lisa Davenport Web Marketing & Promotions Manager Kearsten Walden Photographers Esther Elmore, Jim Pile, Adam Underwood Design Intern Lauren Adriance Editorial Intern Ashley Bunner Vice President of Sales & Distribution Paul Brannock Sales Director Cheryl Blevins Account Executive Missy Celli VistaGraphics Staff Copy Editor Robin Cather Controller Anita Burns Accounting Manager Dawn Meehan Accounting Clerk Sheryl Andersen

MORE ONLINE AT LYNCHBURGLIVING.COM SUBSCRIPTIONS AVAILABLE ONLY $9.97 PER YEAR ONLINE AT LYNCHBURGLIVING.COM

"SUMMER ISSUE” July/August 2015 ADVERTISING DEADLINES Advertising Space Reservation: JUNE 1 Editorial & Events: JUNE 1 Final Artwork: JUNE 5 For Advertising Information: 434.846.2333. Lynchburg Living is published bimonthly by VistaGraphics, Inc. The corporate office is located at 1264 Perimeter Pkwy, Virginia Beach, VA 23454. © 2015 - all rights reserved. Reproduction of any material prepared by VistaGraphics, Inc., and appearing within this publication is strictly prohibited without express written consent of the publisher. Publisher does not purport to authenticate and is not responsible for claims made by advertisers found within this publication.

CO NTENTS BEHIND-THE-SCENES WITH LYNCHBURG LIVING

JOIN THE CONVERSATION "I read the new Hitched article about healthy eating in the recent Lynchburg Living and loved it! Great work." - Ashley Addington via email

For every photo you see, there are hours of planning and work dedicated to presenting only the best and brightest. But sometimes, a photo comes along that extends beyond the initial story. To keep up with the latest from our Author Tiffany Lyttle, foreground, speaks with Gene magazine, check out our Instagram page or Moore during a break at the follow us on Facebook. Women Warriors photo shoot.

Enjoy a sweet reward—or a midday jolt of caffeine— while getting one to share with a friend. Stop in now at Bean Tree Café to take advantage of this great deal:

“Thank you again. I just showed your magazine to our neighbors and mentioned how I am so impressed in the quality of your magazine. For years we have subscribed to Southern Living, and your magazine is right up there with the quality. Seriously!” - Richard Brown via email

“Buy one specialty drink at regular price and receive a second specialty drink FREE!”

LYNCHBURG RESTAURANT WEEK Social media is already full of posts regarding the 4th annual restaurant week. As Kelly Graham-Brown commented, “Looking forward to a great week!” Meals on Wheels commented, “Thanks again to Lynchburg Living and Lynchburg Restaurant Week. As we all get out to enjoy incredible food, we are also helping those who can’t.” Remember that #LRW2015 is a one-of-akind local event that benefits a non-profit in our community as well. Make sure you’re following along for information on daily giveaways launching in June!

TOP TEACHERS Our most shared Facebook post of the year was our digital cover featuring Harry Farmer, Top Teacher of 2015. Colleagues, former students and parents in the community shared with excitement. As Anita Wells Smith commented, “Go, Mr. Farmer!”

For details on Bean Tree Café and to take advantage of this and other similar deals, download the Carrot Saver app to your smart phone today at www.CarrotSaver.com.

WE WANT TO HEAR FROM YOU! Write to Feedback, Lynchburg Living magazine, 1035 Avalon Drive, Forest, VA 24551. Send e-mail to feedback@lynchburgliving.com. Correspondents must identify themselves; names may be withheld on request. Lynchburg Living may edit or condense letters.

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PICK OF THE LITTER EVERY ISSUE, LYNCHBURG LIVING PARTNERS WITH THE LYNCHBURG HUMANE SOCIETY Cowboy is a sweet, laid back guy around 10 years old. He loves to be around people and enjoys hanging out. Cowboy does well with all other animals and has done well around children also!

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If you are interested in Cowboy, please call the Lynchburg Humane Society at (434) 846-1438 or visit the shelter at 3305 Naval Reserve Road.

UPDATE:

Darla, last issue’s Pick of the Litter, was adopted! W W W. LY N C H B U R G L I V I N G . C O M

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Photo by Mitchell Bryant

ARTIST PROFILE

Clements' Bluffwalk installment illuminates the steps connecting Jefferson and Commerce in Downtown Lynchburg.

ARTIST

PROFIL E

Paul Clements

OCCUPATION: Self-employed Artist

AGE: 38

Paul, what you do seems really cool—metal working, glass blowing, etc. Is it really that awesome on the day-to-day? There are days when I’m blowing glass in July with 100% humidity, sweating like crazy, when I wonder why on earth I chose this profession. But for the most part I really do get a thrill from all of the processes I go through to make my work.

Since you’ve studied in some pretty exotic places such as Australia and Japan, why come home to Lynchburg? Cancer hit my family and I came home for support. Consequently, I inherited a fleet of woodworking tools and decided to set up shop downtown.

What has been one of your greatest challenges as an artist? Not taking things personally even when I do.

I spend many hours sketching, making models, working out the details, and searching for the right hardware. Before the materials have arrived I know exactly what I am going to do with them.

Share with us about the Bluffwalk project; how long did that take from inception to installment, how did the idea come about and have you done something like this before?

When I was finishing up my time at Appalachian Center for Craft in Tennessee, a friend asked me what was next. Out of nowhere I said ‘I’m going to Australia.’ A month later, by chance, I met an Australian woman who had recently quit her glassblowing job in Sydney. She made a few calls, I bought a plane ticket, and two weeks later I had a whole new life.

HOMETOWN: Lynchburg, Virginia

What are some of the behind-the-scenes realities of your work? How much preparation goes into a piece?

Describe some of your training experiences and travels:

LYNCHBURG LIVING

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A friend told me about the competition to beautify the steps just four days prior to the deadline so I went to the site and spent the afternoon there. I could not get around the fact that it looked like an archaeological dig site with the layers carefully cut out of the earth. It dawned on me to use the opportunity to reveal the past faces of the city—as viewed from across the James River. I believe it took about 3-4 months from beginning to end. I had never done something like this before and when the lights came on that first night it was like Christmas morning for me.

Clements spent nearly four months working on the Bluffwalk installation from concept to finished product; he works meticulously to ensure that his pieces will stand the test of time.

Photo by Mitchell Bryant

ARTIST PROFILE

Did you face any unexpected challenges with the Bluffwalk project? The scale of the project was daunting to me at first so I kept telling myself to focus on one panel at a time. When I got all of the metal to my shop and began unloading the water-jet cut sheets by myself, it occurred to me that I was going to need more help than I had anticipated. Each sheet weighed roughly 250 pounds.

What’s the step-by-step for a sculpture or large-scale project from start to finish? Each project is so different that there is no set formula, but once a design is settled upon, I move the concept around in my mind over and over until I have worked out the kinks and then I do it again to be sure. I order my materials, hardware and tools. I may go to Valley Fastener ten times before I am satisfied I have the best screw or bolt possible for the job. I go to the site and take many sets of measurements. I hire friends to help with the installation and once it is in position and secure I go over every inch very closely to ensure that it is right. It’s always a little sad when it’s over.

How did you gain experience in all the technical aspects of your work—lighting, the stabilization of a sculpture installation or, quite literally, the nuts and bolts? You seem to have merged a chop shop concept with art design. When I returned to Lynchburg, I began a working relationship with Jefferson Lighting. They produce custom chandeliers for projects big and small, and it was there that I picked up many of these skills.

Another unique aspect of your work is, as your web site states, “the nuances of navigating city planning committees, budget management, and illustrating the vision of another project.” How have you learned these skills over time? I have found many opportunities in Lynchburg for my work and each project leads me on a path through the city from junkyards to town hall. I enjoy meeting people and finding solutions that make everyone happy.

What are your thoughts now that it’s been about 2 years since the installment of the LOVE sculpture? Did you anticipate that it would become such an iconic image for the city? I really had no idea that I would become the ‘LOVE’ guy. It makes me really happy to see how much joy it brings to people.

What is your favorite aspect of being part of the Lynchburg community? And the Lynchburg art community? When I was younger, there was a joke that it was a ‘Dead Town’. I went away for 12 years and when I returned the city was in the process of waking up. I enjoy seeing all of the activity and respect for the history and architecture that we have.

What’s next for you? Do you have a gallery? Are people able to come view your finished pieces or watch you working on a piece? My shop is not open to the public because I would find it very distracting. If someone was to ask me if they could come by I would most likely say yes. I work mainly on commissions.

Thanks to the City of Lynchburg, I have been able to expand my portfolio greatly and I am using the Bluffwalk project to apply for other large scale public art projects.

Follow Paul’s work and see more of his projects at pclementsart.com.

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ART

“The Texas Inn is great fodder for dramatic or comedic events, so I just started writing this story about these people there and it really worked itself out,” she said. “Lynchburg, in general, lends itself to a very theatrical group of people.” — KIRIN MCCRORY

LYNCHBURG LIVING

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[ ART]

A Homegrown

Story

LOCAL PLAYWRIGHT BRINGS LYNCHBURG ICON TO THE STAGE BY SUZANNE RAMSEY

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ART

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ART

Playwright Kirin McCrory drew on her observations of life in Lynchburg to inspire the events and character development of her story entitled "Counter/Top."

n “Counter/Top,” part of Endstation Theatre’s 2015 summer season, one of the main characters is a Lynchburg culinary and cultural icon: The Texas Inn. With its idiosyncratic menu—“Bowl with flowers and a cheesy western, please”—and equally eccentric staff and customer base, playwright Kirin McCrory found what’s also known as the “T-Room” to be the perfect backdrop for a dark comedy about class issues. “The people are definitely inspired by all of the various, wonderful sorts of sects that make up Lynchburg,” McCrory, who grew up in the Hill City said, adding that the play deals more with economic than racial disparities. McCrory, who now lives in the Los Angeles suburbs, said “Counter/Top” tells the story of a teenager, “who has very clearly grown up at the counter of this greasy spoon” and a University of Virginia professor. “The events of the story are not based on real life or anything [but] the people and the issues they talk about are definitely things that I dealt with and I saw, and that most people have encountered in one way or another in Lynchburg,” McCrory said.

“There’s a lot of class talk. ... It’s a story about where you come from and how that affects who you are and what you do with your life.” The play’s name comes from not only the obvious—diners typically have countertops — but also from the way the characters interact with each other. McCrory said the “politics and hierarchies” of places like the Texas Inn interest her, how “people are constantly turning and trying to one up each other. People countering, trying to come out on top. ... That’s why diners are so great. The clientele is there for years and years and everyone knows how it works.” McCrory moved to Lynchburg with her family when she was 7 years old and later attended E.C. Glass High School, where she was active in the school’s popular theater program. Some might recall her performance as “Anybodys,” a tomboyish, wannabe Jet in Glass’ 2007 production of “West Side Story.” After graduating from Glass, McCrory went to Emerson College in Boston, where she majored in theater with a minor in English. She had planned to be an actor, but during her senior year decided to try her hand at playwriting. “The college had a playwriting fellowship that was open to undergraduate and graduate students,” McCrory said. “It was a great deal: a cash prize, and a full-on, main-stage production of your show.” Another thing she knew about the contest was that among the past three winners, there had been only one role, total, written for a female. In what she admits was a reactionary move, McCrory wrote a play with eight female parts. She won the fellowship, and in the process, decided she’d rather write plays than act in them. >>

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ART

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“I think theater is one of those things [where] there are people that are meant to be actors and people that are meant to be writers,” she said. “I decided I’d rather be the person responsible for writing them. I’m a pretty collaborative artist, so I do acting for friends and do pieces with groups. I end up performing sometimes, but writing is definitely my focus now.” McCrory started writing “Counter/Top” a few years ago as part of Endstation’s Playwrights Initiative, an intensive writing workshop held each summer in conjunction with the company’s summer lineup of plays. Each of the playwrights selected for the program—there will be four this year—work on one play with a regional focus and a second of their own choosing. For the regional work, playwrights are given what’s called a “local ingredient.” Last year, for example, one playwright worked on a play about pool desegregation in Lynchburg. Others wrote about the poet Anne Spencer and Ota Benga, a Congolese Pygmy who lived and died in Lynchburg and was once displayed in the Bronx Zoo. McCrory’s local ingredient was the T-Room. Having spent many a late night there during high school and breaks from college, that was fine with her.

McCrory worked on “Counter/Top,” which is aimed at an adult audience, for a couple more summers. Last summer, before greenlighting the play for the 2015 season, Endstation had three live readings to see how audiences would respond. According to Endstation cofounder and artistic director Geoff Kershner, it went well. Very well. “When we had our test audiences, the audiences were just rolling in the aisles with laughter,” he said. “That was a lot of fun to see.”

Kershner imagines “Counter/Top” will appeal to “anyone in Lynchburg who’s been to the Texas Inn. It’s really familiar and plays to something that is a huge part of our culture here in the city and a big part of our history,” he said. That McCrory is a Lynchburger makes it even more special. “With Kirin, her local roots were really invaluable to us,” Kershner said. “She had a perspective and understanding of Lynchburg that was really authentic, and her voice is really authentic. “It is really exciting for us to have a writer from here writing that piece. She is somebody who grew up comfortably in Lynchburg and for her this sort of class divide exploration has personal meaning to her, too.” >>

Like last year, when Endstation performed "Our Town" at Old City Cemetery, the theatre group has another outdoor show lined up for the 2015 season. Photo by Ty Hester.

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Shepherd Sittason, D.D.S • Keith Pyle, D.D.S • Agata Pikula, D.D.S., M.S. 105 Paulette Circle, Lynchburg, VA 24502 • 434-237-0125 • www.smilelynchburg.com

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Endstation’s summer season opens Friday, June 12, with “Two Gentlemen of Virginia.” The musical parody, a take on William Shakespeare’s “Two Gentlemen of Verona,” is a 1780s-meets-1980s mash up with founding fathers Thomas Jefferson and James Madison, a 1980s rock band and flag maker-turned-fashionista Betsy Ross. "Two Gentlemen” was part of Endstation’s 2014 lineup as well. “These shows have a limited run, and there is more audience to reach with the show,” Kershner said. “We wanted an opportunity to reach audiences we may not have reached [yet]. Another reason is, it was a show we’re really proud of that was really fun. .... Folks wanted to see it again. They wanted it to return.” New for 2015 is “Ring of Fire,” a multimedia musical revue that tells the story of Johnny Cash through his songs. While the Man in Black did not hail from Virginia, Kershner said the play is in keeping with Endstation’s mission. “[Our mission is] largely focused on the idea that all of our theatrical work should have a meaningful impact on the community and strengthen where we live,” Kershner said, adding that Cash “has family—ancestral roots—in Virginia. There are tons of Cashes all over Virginia, actually.” In other news, Kershner has accepted the position of executive director of the Academy of Fine Arts in Lynchburg, a job he’ll start in late May. As a result, this summer will be what he describes as a “transition period,” during which he’ll juggle both Endstation and Academy duties. Kershner will remain on Endstation’s board of directors, however, and plans to direct one summer play each year, starting in 2016.

Photo by Maria Hayden

Plays performed by Endstation are always full of surprises both in plot and delivery. This season expect to see some musical performances, and some famous faces from history, throughout the various shows.

Photo by Ken Hopkins.

Photo by Ty Hester

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Endstation’s 2015 Summer Schedule: Two Gentlemen of Virginia Thomas Jefferson’s Poplar Forest, Forest, Va. 7 p.m., June 12, 13 and 14 Sweet Briar College, Sweet Briar, Va. 7 p.m., June 19, 20 and 21 and July 4 Counter/Top Miller Center (Lynchburg Parks and Recreation headquarters), Lynchburg, Va. 7:30 p.m., July 2, 3, 9, 10 and 11 Noon and 2 p.m., July 5 Ring of Fire Academy of Fine Arts, Joy and Lynch Christian Warehouse Theatre, Lynchburg, Va. 7:30 p.m., July 23, 24 and 25 and 29, 30 and 31 and Aug. 1 2 p.m., August 1 and 2 For tickets and more information, visit www.endstationtheatre.org.

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UPCOMING EVENTS: Double Vision by Alicia DeBrincat, May 1st - June 19th Small Theatre / Big Screen Showings: The Maze Runner, May 8th | Gone Girl, June 12th Bring Your Dog to the Gallery Day, June 19th First Fridays at Riverviews Artspace

More Info: www.riverviews.net The Riverviews Artists’ Co-op Gallery has moved to a new space on the lobby level of Riverviews. 901 Jefferson Street entrance.!

Hours: Thursday - Sunday ! 12 noon - 4pm. First Friday 5:30pm - 8pm. Phone: 434.528.1677

Daura Gallery at Lynchburg College presents

Pierre Daura: Picturing Attachments First exhibition devoted to Catalan-American painter Pierre Daura’s works inspired by his personal relationships.

June 1-July 31, 2015 Monday - Friday, 10 a.m. - 4 p.m. Free and open to the public

Organized by the Indiana University Art Museum in Bloomington, this exhibition is made possible through the generous support of the Daura Foundation and the IU Art Museum’s Arc Fund.

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A Collaborative Art Community— THE RIVERVIEWS CO-OP GALLERY BY ASHLEY BUNNER

rt has the power to transform and make things come to life. Art has the power to take something that was once old and dirty and create a whole new concept out of it. It also creates community, and for the city of Lynchburg, art creates community between local artists and the public. The new space for the Riverviews Co-Op Gallery is a wonderful example of how the power of art has influenced the Hill City. The Riverviews Co-Op Gallery, created in 2006, was a collaboration between the owner of the Riverviews Artspace and the local artists who were living in the building’s apartments at the time. Located at 901 Jefferson Street 113, in what was once the CraddockTerry Shoe Warehouse, the Co-Op Gallery recently moved into a new, renovated space in the same Riverviews building. Remnants of the Craddock-Terry Shoe Warehouse can still be found throughout the gallery. To the left upon entering the gallery are found brass plaques that were saved from the shoe factory. Other aesthetically pleasing fragments of the building’s history can be seen in the original brick, steel and stone work that was preserved. Originally located on the first floor of the building in suite 110, the Co-Op Gallery moved to the newly renovated G3 ground floor at the start of 2015. “I think it’s a beautiful space,” Co-Op Gallery member Cindy Verner said. “And what’s also very nice is that we have an outside door to the sidewalk on Jefferson Street, so there’s more opportunity for traffic flow coming up and down on Jefferson Street.” According to Co-Op Gallery member David Eakin, the Co-Op Gallery was formed so the artists would not be restricted to certain studio hours every day. “We thought if we could form a (Co-op) gallery each person could take a turn, and we could have our work there without having to be in the studio all the time,” Eakin said. Currently, there are 13 members of the Co-Op Gallery. These 13 artists are a mixture of Riverview Artspace tenants and local artists. According to Verner, Riverviews tenants are automatically considered eligible to be a part of the gallery, while other artists have to be invited and juried into the gallery. In order to keep things looking fresh, the gallery rotates the pieces of artwork that are featured in the gallery every two months. “We always make people take out their old artwork and bring in something new to the gallery, or even if it’s something they did a year ago and nobody has seen in a while, we sometimes bring back pieces like that,” Verner

said. “We used to do a lot of themed exhibits, but right now I think we’re just letting people rotate in and out based on what they feel they have that might work in the space at that time.” Each artist has four to six pieces of work on display at time. The gallery is not limited to showcasing painting as the only medium of artwork, rather there is a mixture of different types of artwork. “We have a wide range of styles,” Co-Op Gallery member Jill Jensen said. “And we have a wide range of media, so we have paintings (such as) acrylic, oil and watercolors. We (also) have fiber work, pottery, jewelry, print making, photography and sculpture.” According to Eakin, there are new walls in the gallery that have been designed to hang artwork up in a salon style that resembles the traditional European art galleries. “We’re putting more work up, so it’s not one piece on a wall, it might be three or four now. So there is a lot more work to see,” Eakin said. Another advantage the new space on G3 provides is that the artists are able to adorn the walls of the gallery lobby with their artwork. Comradery between the artists is what helps the CoOp Gallery thrive. “Everybody looks out for each other [and] everybody is just really encouraging about their art,” Verner said. “It’s not competitive and that’s what I love about it. It’s just a great group of artists.” Verner’s desire for the Co-Op Gallery is to see it become a place not only for the local community to enjoy, but also for the out-of-town tourists who visit the downtown area. The funding for the gallery is covered in part by the artists’ annual membership fees. Aside from that, Jensen said that the expenses are minimal since it is a volunteer organization. The Riverviews Co-Op Gallery is free to the public. For more information on the Riverviews Co-Op Gallery, visit www.riverviews.net.

When to Visit: Open Noon to 4 p.m. on Thursdays through Sundays Open Additionally from 5:30 to 8:00 p.m. on Fridays Admission is free

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Experience the James: LYNCHBURG’S FOUNDING LIFEBLOOD BY JEREMY ANGIONE Although Hollywood and history books might place the spotlight on iconic waterways such as the Nile, the Amazon and the Mississippi, Virginia’s own James River is being showcased at the Lynchburg Museum as a tribute to what Congress has named “America’s Founding River.” Running until December 31 of this year, "Experience the James: Lynchburg’s Pathway" to the World is a multifaceted exhibit that both seamlessly intertwines itself with the rich Lynchburg history already on display, while also setting itself apart through community interaction and recently uncovered artifacts. According to Lynchburg Museum Director Doug Harvey, the exhibit and all its moving parts within the community was a major collaborative effort in association with organizations such as the James River Association, Bank of the James, Lynchburg Parks and Recreation, Virginia Canals and the Navigations Society—to name just a few. The choice to feature the James River as a major exhibit was just as significant to him personally, as it is to the founding of Lynchburg, according to Harvey. “I grew up here. I left for 25 years but worked in Virginia and then came back,” Harvey said. “The James River has always been important to me. I’m an outdoorsman, a fisherman, a bit of a naturalist, and the river’s kinda flowed through my life.” "Experience the James," however, is more than just Harvey’s preference. He recalled the importance of the river’s history in which a shallow spot in the James River near Percival’s Island gave way to its first utilization. Both Natives and animals would take advantage of the occasionally lowered water levels to cross. The arrival of the Lynch family in the 1750’s and their use of a ferry kickstarted a rapid progression where the utilization of the James led to more development, according to Harvey. “Its significance is far flung. The first slaves that are brought to America, land on the James River, the first legislature that meets in the new world is on the James River and then a lot of the Civil War is fought in and around Virginia on the river,” Harvey said.

As you enter the old courthouse and the lobby of the museum, one is instantly surrounded by a vibrant timeline of Lynchburg events, abruptly punctuated by a large blue panel in the center that introduces the James River exhibit. Upon further inspection, you’ll notice a small blue logo stamped throughout permanent exhibits that indicate the significance of the James River throughout Lynchburg’s history. “I guess the mission was to educate people on how connected to the river they are. It’s part of your drinking supply, it’s part of your recreation. Honor it, love it, respect it, clean it up,” Harvey said. Harvey stated that the James River illustrates a “global connection” hence the title of the exhibit. “If you’re here in Lynchburg, let’s say in 1820, you could buy French wine, Irish linen or Chinese export porcelain. It’s all coming to the river and then being brought upstream, so we’re connected to the global economy by the river. It’s been our sewer, it’s been our water supply and unfortunately it’s been our dump. So we’re all creatures of the river,” Harvey said. Among the varied artifacts and information presented in the exhibit, Harvey admits that his favorites are some of the objects recently excavated from the Jamestown fort. These 400-year-old pieces include some of the first bricks and the first pipes crafted in America as well as assorted pottery and other common items. Ironically, my tour through the exhibit, guided by Lynchburg Museum Educator Whitney Roberts, began where the typical tour ended, but it still provided valuable context. We began by admiring the view of Monument Terrace through an upstairs window. The forced perspective carried our gaze from Monument Terrace through Church, Main, Commerce and Jefferson, right to the view of the exhibit’s namesake. The Lynchburg Museum will (by Handel, Couperin, and W. F. Bach) also be hosting a series of events Judy Bevans throughout the

Music for Two Harpsichords

rest of the exhibit’s run to help the community Experience the James in a more meaningful way. Visit www.experiencethejames. com for more information.

Promoting arts and culture as an economic sector

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ed Sayles and her husband Scott are familiar with rental properties. Having invested in several properties throughout the years, they know a lot about renting but say they aren’t the typical landlords. As evidenced through their newest endeavor, they want their tenants to have an amazing experience by making their rental properties spaces that are both functional and visually appealing.

“We want to bring a higher quality than what Lynchburg is used to,” Red said. “I think people want to have a different type of experience for where they live. People want to live in happy, beautiful, aesthetic spaces. I think the Lord’s heart for us is to enjoy our environment.”

Red Sayles invested time in decorating the common areas to make the building more like home for tenants.

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So in February 2014, with the help of their realtor Steven Bucklew, the Sayles began looking for a new property they could renovate. Soon they discovered a turn-of-the-century home on Rivermont Avenue, but it was in such disrepair that Sayles said she almost walked away. The house had been turned into an apartment complex in the 1940s and was equipped with eight units but needed major renovations to make it livable again.

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Guest Cottage • 4 Bedrooms • 3 & 1/2 Bath • Professionally Landscaped Designed and built by George F. Barber, circa: 1890’s. This sprawling Victorian was built on what was once the end of Rivermont Ave. Today this professionally landscaped beauty can be seen through a wrought iron fence at the intersection of The Avenue and Rivermont Terrace. It is rare to find such a grand home in such fine condition and in such a desirable location. Impressive foyer with a handsome winding staircase, spacious parlor, dining room, and library with authentic coal burning fireplaces, 11 ft ceilings, and floor to ceiling windows. $795,000

• 5 Bedrooms • Salt Water Pool • 3 full & 2 1/2 Bathrooms •Over $300K put into renovations & updates This elegant Georgian style home is located in Lynchburg’s most established and sought after neighborhood. Marble hearths, hardwood floors, nine foot ceilings, chair rail and crown molding were all carefully preserved when updated. The main floor master suite features cathedral ceilings, a 21x17 foot sitting room with floor to ceiling windows, lavish soaking tub, marble floors,and built in cabinets and wardrobe. $999,999

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Country Seclusion • Main Floor Living • 3 Bedrooms • 2 Full & 2 1/2 Bathrooms Enjoy a mountain retreat within a short distance of the city. This classic Cape Cod style home is nestled on over 6 secluded acres among the mountains and farms of Campbell Co. Enjoy the views from the rocking chair front porch or screened side-porch. Main floor living with a Master Bedroom Suite that boasts a sumptuous Jacuzzi tub, double sink vanity, and generous closet space. Updated fixtures throughout and added high tech insulation for low energy bills. $329,900

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This Custom built home is nestled on a five acre secluded lot in beautiful Amherst County. Two main floor master suites the Great Room boasts floor to ceiling windows overlooking the woods, stately rock fireplace extending from floor to ceiling, vaulted ceilings with upgraded electrical package of recessed lighting throughout, beautifully finished basement with an additional bathroom, bedroom, den, and family room. $412,000

Wedding Venue • Red Pine Floors • 5 Bedrooms • 3 & 1/2 Baths • Minutes from Lynchburg This beautifully restored Colonial-Revival Manor is nestled onto 3.43 acres in the bowl of the Blue Ridge Mountains. Enjoy the pastoral view from the large Veranda. The interior is as stately and beautiful as the grounds with a grand foyer with 10 foot ceilings, an impressive staircase winding to the second floor, 4 fireplaces, 2 six foot pocket doors to the left and right of the main foyer. $499,900

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Decades of disrepair and neglect resulted in extensive renovations for the 1908 home, but plenty of original features remained to be found and brought back to life.

“I couldn’t put a band-aid on it,” Red said. “That’s not my heart. I’m not capable of doing things part-way.” On April 22, 2014 they bought the property and began construction the first week of May. With the help of their contractor, Joel Olenik of True Construction, whom they say is more of an artisan than contractor, along with their plumber Ben Rosenthal of Rosenthal Enterprises, LLC, Keith Layne of Layne’s Construction and Rick Gage of Seasons Electrical Contractors, LLC, they gutted, renovated and made the space move-in-ready in just about 12 months. “We had an amazing team and a lot of fun,” Sayles said. Though Red’s background is as a trained therapist, she has always enjoyed designing and restoring things on the side. She had issues sleeping as a child, so she said she would lie in bed and decorate houses in her mind, tearing down walls and renovating imaginary homes. So with this new project, she jumped right in and began to see her talent unfold all while learning how amazing the house actually was.

“My heart’s been in it for a long time,” Sayles said. “I love this period house, and the pieces in it.”

She even recalls when she was growing up visiting her aunt and grandmother, who lived in a mansion in Danville that had been broken up into apartments much like the Rivermont home. “I can remember studying it, and my fascination with these big huge tall ceilings,” Red said. “My grandmother loved old things and antiques. It left an impression on me.” >>

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Vintage elements were restored or repurposed throughout the building to preserve as much original detail as possible.

Sayles’ love of the time period is echoed throughout the house. Even the name they chose for the rental property—“Vintage Living Flats”—reiterates her desire to showcase that era. She wanted her tenants to live with vintage features and modern conveniences, so they had the house equipped with high speed internet and modern amenities, yet designed around the aesthetic of a vintage era.

“I love this time frame,” Sayles said. “It’s the last era before anything really starts to speed up for America. The 1920s were the last piece of old history. Everything changes after that. It started to really die. I plan to keep it living. We did this to last a long time—to last another 100 years.” As the project got underway, they began to learn about the history of the house and gained a greater appreciation for the craftsmen behind it. “I live in a vintage 1907 property now,” Sayles said. “I love the aesthetics of it. The house I live in now took 12 years to build and the detail [of the rental] is far superior than what I’m in now. I have

such an amazing appreciation for the artisans, and the men that built the house and that made tongue and groove.” In 1908, Garland E. Vaughan, one of the wealthiest men in Lynchburg at the time, built the home. The original schematics of the house included details that were no longer there, so Sayles made it her mission to preserve everything that was still original to the property that she could. Every light fixture, toilet paper holder, tile and sink that was original was given honor in a fresh, new way. They salvaged every detail they could. In some areas, they ripped out walls or moved the kitchen, for both function and aesthetic, but the original integrity of the structure was preserved. In other areas, they chose to expose the original brick. As they dug deeper into the space, they began noticing the superior craftsmanship. When the house was built, tongue and groove was used to build the walls

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and the stairwell was imported from France. At the entrance on each floor, a piece of metal sticks out from the wall. The Sayles thought it was some sort of sprinkler system only to learn later that Vaughan had installed a primitive in-house vacuum cleaner system—quite a novelty for the time period. Vaughan even put in heart oak pine floors and then added another layer of wood on top of the pine to give the floors a rich appearance.

“Going into the project, it was fascinating to see it unfold,” Sayles said. “It was full of all kinds of surprises.” Throughout the house, each of the eight apartments has its own story. One apartment on the main floor features the original sitting room, servants’ stairwell and servants’ porch. The apartment across the hall is where the original dining room, library and servants breezeway once were. Go upstairs and that apartment would have been the guest room. One of the kitchens was originally the sewing room that was later turned into a jackand-jill bathroom. The Garden Apartment holds an archway that

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Modern amenities merge seamlessly with vintage details to create one-ofa-kind living areas that showcase Sayles' unique decorator's touch.

servants would have gone through. One apartment had a closet inside of another closet that had obviously been added later though they don’t know when exactly. Across the hall on the second floor, there is a mysterious garage door, which would have been a sleeping porch around 1913. Though it is a cool feature with a unique copper handle, to this day nobody knows why there would have been a garage door on the second floor. The attic space they assume may have been the servants’ space. When they bought the house, the attic was one large room with terrible finishes. Now the space encompasses the largest penthouse and has amazing views of the city from its windows. Even the Carriage House on the back of the property, where they believe the chauffeur must have lived, was renovated. In the common areas of the home and throughout the hallways, Sayles has been able to place her mark by inserting her personal design aesthetic.

“It’s my canvas, that I can change periodically,” Sayles said. “It’s the way I like to decorate. I scour for unique pieces. . . . I’m more eclectic than anything. When I redo a piece, I try to keep the true structure.” She wanted those public spaces to be areas people can enjoy that feel like home to them, so she incorporated furniture and accessories she found and redesigned indicative of the time period, yet fit for modern living. Quirky elements that make a brilliant statement were used throughout the house, while also >>

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seamlessly incorporating modern elements in unique ways, such as with the ghost chairs in the main common area. She also brought in fun finishes and textures that were more playful than serious, such as the sofa she found on Craigslist that she recovered with coffee bean bags. The pieces she collected have history behind them that tell a story. It is her appreciation of the craftsmanship that draws her to a piece and helps her enjoy the hunt to find those amazing things, but her keen eye for detail is what marries all of the pieces together.

Recovering a couch with coffee bean bags may seem far flung, but it adds a great juxtaposition of textures in the main entry way. Sayles loves to mix old with new and to play with textures and finishes in her decorating.

“There’s history behind the pieces,” Sayles said. “The furniture had a use, it was not just for comfort. We don’t use furniture the same anymore. I love looking for them—it’s the artist in me.” Due to the time-period of the home, it wasn’t possible to incorporate a laundry room into each apartment without drastically changing the integrity of the structure, so instead, Sayles designed a “laundromat” of sorts in the basement. By digging a stairwell that leads to the old furnace and boiler room, they have been able to design a reverse osmosis laundry mat that doesn’t require water or detergent. It’s a unique modernization that puts function back into the original boiler room, yet reminds tenants of the vintage charm by leaving the original walls intact. >>

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As progress has been made, their desire to aesthetically preserve the history of the property has grown. Now that the flats are near completion and tenants are starting to move in, their work has received attention from a vast audience. People who once lived on the property and played there as children checked in to share stories about the home. Also, unbeknownst to them, The Lynchburg Historical Foundation recognized their efforts as a work in progress, awarding them with the Merit Award. “It blew my mind,” Sayles said. “We didn’t expect the attention.” With six children, Sayles said this past year was busier than usual for her, but she had the help of her husband and children along the way. In fact, she said her kids have been over there working, cleaning, scraping paint and getting involved. She said her three oldest will continue their involvement by overseeing cleaning the grounds a couple hours a week after tenants are moved in. It was a long year, but she said, “God has helped me so much.” “I didn’t see it. I thought I was renovating a rental property,” Red said, “but something birthed in this that grabbed my heart. I fought it because my heart is people, but this was an amazing experience throughout. I feel like it’s where I’m gifted from the Lord. All the boxes started to fit.” Visit Facebook.com/vintagelivingflats or contact admin@vintagelivi.ng and (434) 515-2161 for more information about Vintage Living.

Renovations concluded within a year of the start date; during that time, the Sayles were recognized for their efforts in restoration and preservation with a Merit Award by the Lynchburg Historical Foundation.

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HEATHER’S HELPFUL HINTS FOR YOUR HOME: HOW TO CREATE A VINTAGE LOOK 1. Focus on Function: Start with a basic need, such as storage or durability and then find a creative way to address it. Slipcovers, sisal rugs and unbreakable items such as wire baskets and wooden crates can help you gain a functional, yet fabulous look. 2. Aged Accents: Embrace the effects that chipped paint, tarnished metal and timeworn finishes give to objects. In vintage design those are considered “love-marks.” 3. Raid Your House: Fabulous items are all around. Sometimes, all you need is to uncover the design potential of everyday objects. Clean up and bring buckets or crates in from the outdoors. Barn wood, picket fences and old doors or windows can all become amazing fixtures or accents inside your home. 4. Industrial Chic: Having an eclectic style can add interest to a home. Mix old with new, vintage with modern, glass with 48

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metal, wood with crystal or industrial with traditional. It’s an easy way to update your home and create dimension while adding modern textures. 5. Flea Market Finds: In the world of vintage, these are a few classic items to look for in thrift stores and flea markets that are on trend right now: Architectural salvage, trunks and suitcases, chandeliers, obsolete technology, mirrors, textiles, lamp bases, typography and signage, clocks and chinaware. Heather Cravens is a Lynchburg native with 10 years of experience in the interior design industry, including owning Becoming Designs. Heather is passionate about creating environments that inspire and build families through the hospitality of their home. She mirrors that passion with her own family by spending time with her husband and their new baby boy.

For The Warrior In All Of Us You’re proud of your active lifestyle. Don’t let injuries hold you back. Saturday morning we head out for a run and some friendly family competition. Three miles before breakfast and the loser has to do the dishes. An injury isn’t in the plan. Fortunately if it happens, you have a training partner who cares — someone to help you get back on your feet and back to peak performance. Now thanks to Centra Rehabilitation, you’re back in the race and those dishes are his responsibility. There’s a little warrior in all of us. Call Centra Rehabilitation today.

LYNCHBURG LOCATIONS: Jamerson Family YMCA 434.237.8160 Neuroscience Center 434.200.5781 Centra Virginia Baptist Hospital 434.200.4668 Center for Pelvic Health 434.200.6623 Centra Lynchburg Medical Center Coming Summer 2015 SURROUNDING COMMUNITIES: Bedford 540.587.3246 Gretna 434.656.4607 Danville 434.797.1384 Farmville 434.315.2920 Keysville 434.315.2920

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FEMALE VETERANS WHO FOUGHT TO PROTECT THE RED, WHITE & BLUE BY TIFFANY LYTTLE | PHOTOS BY LASHONDA DELIVUK

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TOP LEFT: From left to right, Gene Moore and Suzanne Edick are introduced by author Tiffany Lyttle to Ronni Jacobs prior to sharing their photos and trading military stories. MIDDLE: Suzanne Edick shares her military portrait from the USMAB. BOTTOM: Moore shares some photos with the other ladies.

his Memorial Day, we honor those who have counted the cost and given everything for their country, families and freedom. We honor them because their sacrifices protect the freedoms we all hold dear. But what if their stories—the stories of our freedom— were at risk of fading into silence? Here we honor three women who each exemplify love of country; they did not ask for this platform, but in the words of Eugene Moore, “If it encourages patriotism, I’ll do it.” And so we honor them because of their service; we share their stories because of their examples and we hope to gain from them the courage to write our own stories of valor, strength and grace.

SUZANNE EDICK— FIRST FEMALE MUSICIAN IN THE USMAB What is it like to be the first of your kind? It is to embody the standard by which all will be measured and to have the fortitude to navigate uncharted territory. One local woman knows the vulnerability that requires one to risk defeat for the sake of achievement. Suzanne Edick’s talent as a musician took her from the humble beginnings of small town life to making military history. As a teenager in rural Pennsylvania and one of five siblings, Edick knew that she would have to be resourceful if she wanted to continue her education beyond high school. Gifted in playing the bassoon and possessing a strong work ethic, Edick moved to the forefront of her high school band and local symphony. It was during this time that a veteran, impressed by Edick’s skill, approached her about joining the military through a Stripes for Skills program. Through this program, Edick auditioned for the recently vacated position of bassoonist in the United States Military Academy Band (USMAB). The USMAB, whose roots extend as far back as the Revolutionary War, had never before offered any position to a woman, so when Edick received her acceptance letter, history was made. >>

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BREAKING GROUND FOR WOMEN—Edick kept a number of scrapbooks from her time in the USMAB and shared stories of life in the barracks, physical training in "adapted" women's uniforms and her travels to play in parades around the country.

When asked if she understood the magnitude of being the first woman in the USMAB, Edick responds with a shrug and nonchalantly replies, “I didn’t think anything I did was a big deal. It just happened.” To begin her duties in the USMAB, Edick was stationed at West Point. As there was no precedent for a female band member, Edick had no housing. Instead, she took up residence in a closet adjacent to the band supply room and in direct view of the buzzing mess hall. Uniforms would also prove to be a unique challenge, but eventually the uniforms specially tailored for her would later inspire those used for the female cadets attending West Point. Once in possession of appropriate quarters and a new uniform, Edick was ready to be presented, but what she hadn’t accounted for was

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the reception. Even though Edick was surrounded by 4,000 male cadets and officers, as an enlisted woman, fraternization protocols prohibited her from mingling with them at all, so her social engagements were limited to band members of which there were 99—and she was the lone female. But this is only part of Edick’s story, as anything worth accomplishing typically comes with its own set of trials and rewards. Edick bravely stepped up to fill a role in which she would set the standard and routinely performed over and above her calling. Rigorous practice schedules, long weekends marching in parades or doing the seasonal groundskeeping would fill Edick’s daily activities. She recounts, “I am an overachiever, so I always did a little more to prove myself… and my right to be there.” Her band accepted her and, in time, they became her brothers. The 1970s were a great time in American history, as it marked the Bicentennial celebration of our country’s founding, and who better to usher in the celebrations than the USMAB! Edick went on to play her bassoon in every local Bicentennial parade, in the company of dignitaries, high-ranking officers and even Queen Elizabeth. Edick’s fortitude and flexibility enabled her to be the first woman to play in the USMAB, later encouraging the women who followed in her steps. >>

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Call today to schedule a tour: 434.582.1500 1400 Enterprise Drive / Lynchburg, VA 24502 SummitLynchburg.com

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55th Annual

Central Virginia Invitational Tennis Tournament Oakwood Country Club • June 3-7, 2015

Open to the Public Presented By

Divisions:

Men’s/Women’s Singles Men’s 35, 45, 55, 65 Men’s Doubles Mixed Doubles Saturday AM - Kids Day

For more information visit LynchburgTennis.org

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"WE DID A GOOD JOB"—Moore's smile and spunk are undeterred by age; she regaled the other women with her tales of exploits through Europe and didn't shy away from sharing her opinions on major military decisions and protocols.

GENE MOORE—AIR FORCE OFFICER IN THE WAKE OF WORLD WAR II In speaking with her today, Gene Moore’s humble demeanor would hardly tip one off to the incredible and unlikely story of her life. At the climactic end of World War II, the world seemed to be coming apart at its seams. And yet, in a small, rural town, the unsettling threat to Moore was the thought of living a life that ended with two disappointing words: “What if?” Moore, director for the Central YMCA Y-teens during World War II, was pointed out to a military recruiter during a Y-teens event. From that meeting, Moore saw an opportunity. In November 1958, Moore joined the Women’s Auxillary Air Force (WAAF) and was commissioned as a second lieutenant by January of 1959. By midsummer she was assigned to overseas duty. Today, now in her early 80s, Moore laughs as she recounts her initial thoughts about signing up. “The most frightened I ever was in my whole life was when I took my oath to join.” Despite these fears, Moore came to discover her potential, and, in her words, “learned how to be an officer.”

One day while she was stationed in Louisiana, a plane caught fire, and it was soon discovered that it was carrying a nuclear warhead. Immediately, it fell upon Moore to organize evacuations of the base and the nearby civilian hospital. For one quiet moment during the evacuation Moore paused. She turned and looked out over the crowds to find that everyone was moving as one fluid body towards an ultimate goal: safety. The fire was extinguished without event or casualty, and Moore reverently proclaims, “This was the time I was most proud.” Soon after, Moore was stationed in a surreal post-war Berlin, which had been reduced to rubble, and was divided among the Russian, American and British territories. As the Nuremburg Trials were taking place fewer than 300 miles away, tension was palpable. With top-secret clearance, Moore became part of clean-up operations. In a 1961 Daily Advance article published about her work in Europe, Moore described feelings of “awe” and “oppression” that she and other WAAF officers experienced when navigating from West to East Berlin and back. >>

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On one particular trip, Moore was separated from her group at the patrol area. After being identified as the highest-ranking officer, Moore was tasked with safely guiding a group of civilian war brides and dignitaries to Berlin. Their trip was hazardous to say the least as they traveled via train—on a route notorious for kidnappings. They also had to cross Russian-occupied Germany, and throughout the harrowing trip, Moore provided constant direction and reassurance for her charges. Eventually, the train pulled safely into Berlin where Moore ensured that the brides were safely reunited with their husbands. Once stateside, she received notification of her promotion to Captain, but health concerns became too difficult for her to continue active service. Eventually her health disorders, which remained a mystery for years, would finally be revealed as narcolepsy and cataplexy. Moore not only persevered through unknown illness at the time of serving but also time and again found herself rising to the occasion—ones that demanded she overcome her own fears for the sake of ushering others to a safe harbor.

As Moore looks back on her time in the military, she says with a smile, “I felt proud. We did a good job!” RONNI JACOBS— MARINE CORPS OFFICER “I believe in serving.” Ronni Jacobs, with the certainty of someone speaking her heart, offers “service” as her simple explanation for joining the military. For Jacobs, it was less about what she could achieve and more about what she could offer by serving. Her offerings would be to serve in Iraq and at home; and for one marine in particular, she would be the quiet song that brought him calm in the midst of turmoil. While on scholarship to Oregon State, Jacobs was undeterred by the typical temptations of college life. Instead, she worked towards something greater than a degree. While participating in ROTC, she completed physical fitness challenges and toured

specialty areas that ranged from surface warfare to submarine descents. Somewhere between her training and education, she would also catch the attention of a particular USMC Staff Sergeant, John Jacobs. However, in September of 2001, the global climate changed and the culmination of their training and college experience would become ominously clear. In the spring of 2003, both John and Ronni were commissioned. Ronni was sent to Quantico for specialized training and unlike the generations before her, she would serve in an integrated troop. Jacobs reflects upon her training with an unrestrained laugh. She was one of two women in a platoon of 30.

“All you can do is your best! Sometimes it’s enough, and sometimes it’s not,” Jacobs said. “I didn’t win any grappling matches. . .[but] I could make it up on test scores.” Either way, she stood out as a female officer and became a member of an elite group. Fewer than 7% of those with the same Marine Corps ranking are women. >> W W W. LY N C H B U R G L I V I N G . C O M

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A MOTHER AND A MARINE—One of very few women to be appointed an officer in the U.S. Marine Corps, Jacobs spent time serving in Iraq where she was at the time her husband, also a marine, was injured due to a head trauma sustained in battle. Today, the Jacobs reside in Bedford and are raising three daughters.

As training came to an end, celebrations began for John and Ronni’s planned nuptials. It was in the whirlwind of wedding planning that the call came; John received orders for deployment. Wedding planning screeched to a halt and a rushed ceremony took its place. John was deployed within 5 weeks, and Ronni quickly followed a month later. In place of honeymooning, the couple found themselves sent to war; separated not by great distance but rather by a small city called Fallujah. John led an infantry unit of heroic marines across the scorching desert under constant bombardment by mortar and direct fire from insurgents. He proceeded, always closing the distance between himself and Ronni. At Al Taqaddum Airbase, Ronni immersed herself in work serving the men on the ground, coordinating supplies, physical training and administrative duties. As the time approached for John’s troop to descend upon Fallujah and engage in the most intense urban fighting of the Iraq war, Ronni became filled with emotions that words fail to describe. “I knew he was there when the shelling at my base stopped. . . I was

sick with worry,” Jacob recalls. “To have an idea of what [was] going on and not be able to protect. . .or help them.” One day, three simple words would change everything: “Jacobs—Head trauma.” Ronni describes the moments following this information as a slow blur of unintelligible thoughts. She was living in a body that moved of its own volition. “This was the hardest part of the war for me,” Jacobs says now. Eventually, Jacobs would learn that John was alive—and being treated with the best medical treatment available—but what could be a small measure of reassurance for a marine would not alleviate the worries of a new bride. “I was sick,” Jacobs says. “I couldn’t eat, I couldn’t sleep, I couldn’t hold still…” It was a haze of anguish and doubt in which her only reprieve was the support of her fellow servicemen. John would eventually mend and return stateside; soon after Ronni would follow. Upon her return to Camp Pendleton, Ronni was appointed Company Commander, then later Battalion Executive Officer. It was during this time that she discovered she was pregnant, and John was sent on his second deployment. Tongue-in-cheek, Ronnie recounts, “It’s hard to look tough when you’re nine months pregnant...” Even then, Jacobs expertly balanced service and pregnancy as she continued in her administrative duties right up to delivering her first daughter. Jacobs would go on to have three daughters, and while balancing onesies and diapers, she also graduated—with honors—from law school. It was an arduous journey but one in which Jacobs would find her stride. Today Jacobs says, “I was supported by the marines I served with. . .[they] made it worth it.” By her resolute courage and strength of character, Jacobs’ example demonstrates that the 21st century woman can aspire to greatness if she is willing to match her dreams with determination.

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Thomas Jefferson’s Poplar Forest June: 12, 13, 14 @ 7PM An Endstation Original By: Walter Kmiec & Jude Flannelly

A New Play Inspired by Lynchburg’s Texas Inn By: Kirin McCrory

Sweet Briar College June: 19, 20, 21 & July: 4 @ 7pm

Lynchburg Parks and recreation’s Miller Center july: 2, 3, 9, 10, 11 @ 7:30pm July: 5, 12 @ 2pm *For mature audiences.

academy of fine arts warehouse theatre july: 23, 24, 25, 29, 30, 31 & August: 1 @ 7:30pm July: 26 & August: 1, 2 @ 2pm

YOUR COMMUNITY. YOUR STORY. YOUR THEATRE COMPANY.

For ticket information visit: www.endstationtheatre.org

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Lynchburg Living Magazine is pleased to present the 2nd annual Giving Back Awards, honoring Lynchburg’s outstanding non-profit organizations. The Giving Back Awards aims to recognize the often unrecognized groups living among us who transform our communities and enrich the lives of others. The winners-as determined by reader voteswill be revealed at a special awards reception and profiled in our November/December 2015 issue. The nomination period runs June 15- July 15, at which point the contest will move onto its voting rounds. Please mark your calendar for the following dates to ensure that your non-profit of choice makes it to the final round: August 3-10 First voting round

50 non-profits advance to the next voting round

August 11-18 Second voting round

25 non-profits move onto the semi-final round

August 19–26 Final voting round

15 non-profits and winners honored at awards reception planned for October 2015

Please encourage your volunteers, friends and family to nominate and vote to show support for their favorite non-profits! Visit LynchburgLiving.com to apply or submit a nomination. For more information contact Kearsten Walden at Kearsten@vgnet.com

Sponsorship packages available contact Missy Celli, Missy@lynchburgmag.com, or Cheryl Blevins, Cheryl@lynchburgmag.com.

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WIN NIN G ESSAY

High School Essay Scholarship Winner Our inaugural High School Essay Scholarship contest invited local seniors to submit a response to the question, “How do you envision Lynchburg in 50 years?” The responses revealed both the creativity and optimism of our local students and give us the confidence to say that 50 years from now Lynchburg will be a better city because of individuals like them. The contest culminated in a luncheon hosted at Berglund Toyota’s showroom on Wards Road where we recognized each student who had submitted an essay. As the essay scholarship winner, Dalana Salyer received a commemorative plaque and a check for $600. Sponsored by Lynchburg Living and Berglund Toyota, the scholarship money will be applied towards Salyer’s college tuition this coming fall.

otential. It is defined as having the capacity to become something in the future. However, I believe it is something different. Something more meaningful and certainly more powerful. It has the means to power neighborhoods and communities and individuals. You can feel its influence in the aisles of grocery stores, in the halls of local schools and in the streets of downtown. It is an energy of sorts that has always been seen and felt in Lynchburg’s atmosphere but has almost been ignored in the past. Even more, it has remained an untapped resource. An untapped resource that I feel will become more and more undeniable as Lynchburg crowns upon its most profitable, enjoyable, and pleasurable days, all within the next 50 years. Lynchburg has been on the rise for quite some time now. Almost all of us can agree on that. We have seen an influx of residents, tourists, and students. We have seen the effects of this in our economy, and in our diversity (and certainly in the traffic of Wards Road). But beyond all of these easily measurable observations, there is something else. We are seeing an influx of ideas. An influx of exposure. Within the next 50 years, these influxes, these ideas, and our people will all have built a solid city, with solid communities, where our businesses are prospering and our families are growing. Our importance in the Commonwealth has been rising as well. Before long, we will be more than a small city in the simple foothills of the Blue Ridge Mountains. By 2065, we will have gained influence in Virginia, and with it we will have gained criticism and respect and profits. Our place on the James—our roots on the James—will never change. However our place in the state, and in the nation, will have grown into something our founder John Lynch would never imagined when he started a ferry service in 1757. Lynchburg is lucky. Not just for its people or its history or its culture, but for its educational opportunities as well. These educational institutions will continue to grow and continue to foster Lynchburg’s labor force. These institutions will make our community competitive on the national stage. Companies, firms, and engineering groups will have come to Lynchburg because of these opportunities. Within the next 50 years, we will have easily become a formidable force in the technological sector. An invaluable tool that will rocket Lynchburg to the forefront of innovation, transformation, and opportunity. Potential. It is thrilling and exciting. I can see so much of it around me, around my peers, in my school, and in my community. As we progress in the next 50 years to a larger player in economics, education, and technology, I have no doubt that we will retain the same level of cohesiveness and identity and culture that we always have had. Lynchburg living. That term is going to come to mean something much more within the next 50 years.

Dalana Salyer: At a Glance School: Rustburg High School College Plans: Attending Mary Baldwin College this coming fall and majoring in applied mathematics and engineering through a dual-degree program with the University of Virginia

Future Plans: Hoping to work with “Engineers without Borders” in South Africa and help develop infrastructure in that region

On why she entered the contest: I saw a flyer for the contest at school, and it was a really thought-provoking prompt! I had almost written the essay entirely in my head by the time I got home. I love writing, and it seemed like a good opportunity to voice my opinion.

On how she felt after winning the contest: I felt great! While I enjoyed the recognition of my writing, I was more excited that my ideas resounded with somebody else.

On what she enjoys about the writing process: Writing is my favorite thing to do. For me, writing consists of not only putting words on paper, but expressing my opinions in something that is more concrete than what we vocalize each day. While it is a great form of expression, it serves as an avenue for ideas and communication. For me, writing has always just been really exciting.

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NE WS & N OTABLES

MAY/JUNE 2015

COMMUNITY NEWS Top Teachers & Student Scholarship Essay Winner Announced Lynchburg Living held a luncheon honoring the Top Teachers of 2015 along with their friends and family at a luncheon hosted by Berglund Toyota on February 28. The reception allowed teachers to meet and for each one to be recognized for his or her excellent work in education. Dalana Salyer was honored for her prize winning scholarship entry in the first ever High School Scholarship competition. Her writing about the potential of Lynchburg can be found on page 67. Also in attendance, and honored for their participation, were the other seniors who entered the scholarship competition, each demonstrating initiative and ambition. Sponsored by Rempfer Construction and Berglund Toyota, the inaugural Top Teachers awards was warmly received and laid a great foundation for a tradition we look forward to continuing.

55th Annual Central Virginia Invitational Tennis Tournament Set for June 3-7 The Lynchburg Tennis Patrons Association is hosting the 55th annual Central Virginia Invitational Tennis Tournament (CVITT) at Oakwood Country Club from June 3-7. The tournament, which is being presented by API Funds and Portfolios, is free and open to the public. Ranking players will compete in multiple divisions: Men’s open singles/doubles; men’s ages 35, 45, 55, and 65 singes/doubles; women’s open singles/doubles and mixed open. >> CLOCKWISE: Stephen Plunkett and Jennifer Redmond congratulate Harry Farmer on his Top Teacher recognition; Emily Morris of Perrymont Elementary; Richard Brown of Liberty University; senior scholarship participants; Steve Putney of Liberty University; the Top Teacher recipients; Krista Rawsls of E. C. Glass poses with a student; Doug Brown of Linkhorne Middle School; Jennifer Redmond chats with Berglund Toyota representatives; Westray Nowlin of Rustburg High School; Kaye Watson of Virginia Episcopal School.

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NE WS & N OTABLES

Meet the CVITT players at the “Players Party” on Thursday, June 4, from 7 to 10:30 p.m. while listening to a great band; food and drink will be available for purchase. $17,000 is available in prize money for the victors while all players will receive t-shirts and meals. Housing is available for out of town players. “Kids Play Day,” for children ages 10 and younger, Art and Photo by Andrea Lewis is Saturday, June 6, from 8:30 to 10 a.m. There will be Search for #ArtonMain on Instagram, a quick-start game, prizes and snacks available. Contact Jenny D’Orio and you'll find even more photos like the ones we printed here. Storefronts at 434-237-2496 to register. For more information or to register to play have been decked out in efforts in the CVITT, contact Chris Johnson at 434-941-1919. to promote local art and increase interest in Main Street Lynchburg.

Bringing Art to the Heart of Downtown Lynchburg A small Leadership Lynchburg group has partnered with local artists and downtown property owners to help make Main Street Lynchburg a little more artsy! Local artists will create original works of art that will be placed in the windows of vacant properties in downtown Lynchburg. Check out #ArtonMain anytime beginning Friday, April 3rd, just in time for First Fridays! Participating properties include: 709, 713, 715, 805, 815, 828, 901, 912, 1112, 1125 and Main Street. Share your favorite works of art through Facebook, Twitter, and Instagram using our hashtag: #ArtonMain.

Art and Photo by Victoria Towns

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HIGHER EDUCATION

Up Close & Personal— ADVICE FROM THE EXPERTS ON FINDING THE RIGHT FIT FOR YOUR COLLEGE YEARS BY JEREMY ANGIONE

hen I came down with a bad case of “senioritis” during my junior year of high school, the dream of finally going to college was an exciting but daunting one. As peers were frantically sending in applications and envisioning their college commencement ceremonies, I was left wondering what I wanted to do at the precipice of higher education. Waxing poetic aside, local high school and college officials agree that one of the most fundamental steps in your college experience, is to first, actually experience the college. “The college selection process is very often a family decision, so everyone needs to be informed. There are some specific things that families can learn on a tour that they’re not going to learn anywhere else, and the campus visit is so important,” Lynchburg College Director of Admissions Sharon Walters-Bower said. Walters-Bower emphasizes that a hands-on experience with a school is the only true gauge of a student’s interest. “You can look at websites and publications, but until you visit the campus, meet the people and walk around, you don’t get to know the personality of the school or experience what it could feel like to be part of the community.” Whether a prospective school is large or small in physical size and student population, there is no doubt the experience can be a lot to take in. Associate Director of Liberty University’s Visitor Center, Ed Parker, breaks down the touring process with five things students and parents should examine.

1. Academic strength of your program of interest 2. Residence halls 3. Food options 4. Social opportunities 5. Facilities Holy Cross Regional Catholic School Principal Patti Culbreth works with and constantly advocates with her students to make sure they “find the right fit.” As simple as a college visit may seem initially, what really goes into finding that right fit for a potential student? From their wide range of experiences, Culbreth, Parker and Walters-Bower share their best tips to guide parents and students to a suitable college.

MAKING THE VISIT COUNT Let your parents tag along: “We love to show parents and students alike what our university has to offer them from campus life to academics to career support. Often at the tour’s end, parents express an interest in going back to college,” Parker said. While visits are always available, your experience will be richer if you visit while students are on campus: “If at all possible, visit schools when classes are in session. The visit is the way for a student to know if they can picture themselves on that campus,” Walters-Bower said. >>

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HIGHER EDUC ATI O N Your visit makes an impression: “A lot of colleges keep data on who has visited their campus and who has not. All things being equal between you and another candidate, if you’ve taken the time to go and visit, that could be the swaying factor,” Culbreth said. You don’t have to fit everything into one trip: WaltersBower noticed that students may visit in their Junior year of high school just for a tour. When Senior year rolls around, students can take part in a more in-depth experience with classroom sessions, faculty meetings and perhaps a scholarship competition. Don’t underestimate the community experience: Walters-Bower claims that the town or city that surrounds a campus is also important for a student’s social and academic growth. “So much of what happens in a student’s education, happens outside the classroom. Students are a part of the community. When we admit students to the college and the classroom, we’re admitting them to the community.” You’ve made your way from tour to tour, state to state, and you’ve seen the best that higher education has to offer. But, how do you as the parent or student make that tough choice easier?

MAKING THE CHOICE Keep it simple: “I don’t think you can ever underestimate the pro and con list,” Culbreth said.

Stay on top of finances: While that may come as a given, Walters-Bower suggests parents and students familiarize themselves with the “Scholarship Calculator” and the “True Cost Calculator,” tools that colleges offer to assist in acquiring finances and distributing them respectively. When it comes to scholarships, Walters-Bower suggests that families “assume nothing and apply for everything.” Hopefully these few tips will make selecting a college process a bit more manageable. For more information on tour events held at Liberty University or Lynchburg College visit www.liberty.edu/ visitus or www.lynchburg.edu/visit/ respectively.

Discover

Connect

Achieve

Lynchburg College

Opportunities for life www.lynchburg.edu 70

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HIGHER EDUC ATI O N

Getting the Jump ON COLLEGE OR CAREER BY JAMES EBRAHIM

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HIGHER EDUC ATI O N

hether it is the parent or the student who is footing the bill, college tuition can be expensive. In some cases dreaded student loans cannot be avoided. For students in Lynchburg who are looking to reduce the time and cost of college, there are many opportunities to earn college credit while still in high school.

DUAL ENROLLMENT Dual enrollment is one of the opportunities afforded to students in the Lynchburg area. “The financial aspect just cannot be discounted,” said Janet Reynolds, Director of Counseling at E.C Glass High School. “Students can walk out of here with nearly a full year of college and not having spent a penny.” Tuition discounts vary from school to school and system to system. “Typically Bedford County picks up 75 percent of the cost of the class, but it can change from year to year depending on the school budget,” said Susan Hogg, Career Coach at Jefferson Forest High School. Though many who come through the dual enrollment program transfer credits to a 4 year college, it can also be advantageous to students who aren’t looking to go to college, but instead jump straight into a career. “I have students here that go to school and work on engineering or welding, or a culinary certificate,” said Hogg. “If you are more of a hands-on, technical type of student 72

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then you can take those classes. A lot of those students are very successful and are able to get jobs right out of high school because they have the credentials that they need.” Depending on the class and high school that they are attending, students may be able to take their courses at the high school instead of at a community college such as Central Virginia Community College. “It is great that they can be here at their school with a teacher that they already know and see five days a week. They have a lot of access to that teacher,” said Reynolds. “When you are on a college campus, you don’t see the professor five times a week. You may see them two or three times, and then you have to get in to see your professor during office hours.” Application to and participation in dual enrollment includes a three-way relationship between the students, the parents and the school’s guidance counselor. “I would recommend for parents to be involved in the classes their children are taking and how well their children are doing. I would recommend that they keep in touch with their child’s guidance counselor,” said Hogg.

ADVANCED PLACEMENT Advanced Placement classes are another opportunity for students to get the jump on college credits. From 2010 to last year, Lynchburg City Schools saw an increase of 22 percent

HIGHER EDUC ATI O N

in the number of students taking at least one Advance Placement class, according to their comprehensive plan. “With Advanced placement, you have the opportunity to earn college credit,” said Reynolds. “Depending on what you score on the test and wherever you ultimately decide to attend school, it’s based on what score that school wants you to have.” Advanced Placement classes are not pitted against dual enrollment or early college, but simply offer another opportunity for students. Each of these options affords different advantages to the student.

EARLY COLLEGE Early College is a program that allows students to fulfill their high school requirements and receive an Associate of Arts and Sciences in General Studies from CVCC at the same time. Casey Davis participated in the Early College from 2012 to 2014 during her junior and senior year of high school. “I thought it was great. It prepared me for college,” Davis said. “I missed out a little bit socially at Jefferson Forest because I didn’t take any classes there.” Davis took general education classes that included government, English, health, public speaking, math and literature. “It is hard as a junior in high school to know exactly where you are going, but I would just say that if you are going to do it, make sure you have a plan because it comes so quick,” Davis said. There are many options for Lynchburg students and the choice of what programs to participate in vary widely by individual need. The best resource for students and parents looking to take advantage of these programs is their school’s guidance counselors. For more information about which college credits are best for you or your child, meet with your school’s guidance or career counselors.

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RESTAURANT WEEK 2015 | JUNE 20-27

L A U N

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JUNE 20-27, 2015 presented by: sponsored by: benefiting: 76

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www.LynchburgRestaurantWeek.com

We're giving away more than $1,200 in gift cards!

Local. Charitable. Delicious. These are the words we would use to describe the

Turn to page 94 for information on how to enter our daily gift card giveaways launching June 1!

A mere $20 can provide at least four meals to an

one-and-only Lynchburg Restaurant Week. Four years

individual in need according to Kris Shabestar, executive

ago when this event first launched it was an experiment

director of Meals on Wheels. “We are a local program that

in creative collaboration—a merger of local restaurateurs,

serves people right here in this community,” Shabestar

Lynchburg Living and community groups. Since then, and

said, adding, “For many of the people we serve, our

due to the public’s incredible enthusiasm and support,

volunteer might be the only person they see that day.

Lynchburg Restaurant Week has grown to be a well-loved

Frequently, our volunteers become their friends as well.” Enjoying Lynchburg Restaurant Week can be a great

entity in the Central Virginia region. And for good reason! Lynchburg Restaurant Week

time to reconnect with friends. “To me, Lynchburg

is unlike any other event in our area. Presented by

Restaurant Week is a highlight of my year,” Shabestar

Lynchburg Living and Discover Lynchburg, featuring only

said. “I make sure to schedule dinners and lunches

local, home-grown eateries and benefiting the important

with many of my friends who I don’t get to see often

work of Meals on Wheels of Lynchburg, we’ve found a

enough.” Be creative—have a business lunch at one

way to provide the public with great food at unbeatable

of our participating locations, enjoy a lady’s night out

prices all while helping a great cause.

with friends or take your family to try a new place. The

And the cause is truly important because it’s meeting an undeniable need in our community—Meals on Wheels

possibilities are endless. Speaking of the food, we have more participating

of Lynchburg provides over 225 daily meals and most

restaurants than ever before! Topping out at 26

recently they distributed more than 4,000 local meals

restaurants, you have an abundance of choices among the

in one month. The support they receive from events like

special “fixed price” menus. The variety and creativity of

Lynchburg Restaurant Week is so beneficial because

the participating chefs is impossible to ignore. Where else

they receive no state or federal funding; Meals on Wheels

can you enjoy a three-course meal for no more than $25?

exists due to local volunteers and monetary support.

That’s right—participating restaurants are offering diverse

Following last year’s Lynchburg Restaurant Week,

options with “3 for $15” and “3 for

through a portion of the sponsorship proceeds and

$25” price points. Turn the page

donations from the public, Meals on Wheels received over

to find 16 pages of delectable

$3,000. This year, with your help, we’re hoping to increase

menus before you—be sure

that amount. You can easily add a donation at the end of

to tag your foodie outings on

your meal to one of the Meals on Wheels envelopes that

Facebook and Instagram with

are distributed with your tab. You can also donate through

#LRW2015.

a linked portal at www.LynchburgRestaurantWeek.com.

Make sure to submit photos of your Lynchburg Restaurant Week outings with #LRW2015

Bon appétit!

We appreciate the support of our sponsors— Genworth Financial, Ford Mays Wealth Management, Lynch’s Landing, Moore & Giles and US. Foods—and our media partners WLNI 105.9 FM and WDBJ-7.

FOR RESTAURANT HOURS AND FULL DETAILS ABOUT LYNCHBURG RESTAURANT WEEK:

www.LynchburgRestaurantWeek.com CATCH UP WITH US ON SOCIAL MEDIA:

facebook.com/LynchburgRestaurantWeek

@LynchburgRW

#LynchburgRestaurantWeek W W W. LY N C H B U R G L I V I N G . C O M

RESTAURANT WEEK 2015 | JUNE 20-27

205 Gristmill Drive, Forest (434) 385-6688

14900 Forest Rd, Forest (434) 534.6077

3 for $25

Your choice of three items (one item from each category) for $25

1 . S TA RT E R S Dry-fried Mushrooms Japanese Mushroom breaded and fried, seasoned with chili and cumin powder, and Szechuan pepper corn. Stir-fried Smoked Chicken Stir-fried chicken strips seasoned with Szechuan seasoning, onions and cilantro. Crispy Pork Belly Deep-fried slices of pork belly with Szechuan seasoning, scallions and cilantro.

1 . s ta Rt e R s 1/2 lb. Prince edward Isle Mussels Scallions, tomatoes, smoked bacon, finished with beer and garlic butter, toast points. Fried Green tomato Bruschetta Toast points, fresh mozzarella, fresh basil, extra virgin olive oil and balsamic reduction.

2. MaIn couRse 2. MAIN COURSE Jumbo Shrimp or Chicken or Beef with Pepper and Garlic Fresh garlic, snow peas, asparagus, dried hot pepper, leeks. Beef or Jumbo Shrimp with Asparagus and Snow Peas Asparagus, snow peas, wood ear mushrooms. Bamboo Fish Fried fish filets with Szechuan seasoning.

shrimp & Grits Texas brown shrimp, Anson Mills stone ground grits bacon, scallions, tomato herb jus. Fish-n-chips Beer battered fresh catch, Southern style puppies, tavern fries, slaw, house-made tartar. twin Grilled Pork Ribeyes Flame roasted Fuji apples, Stella blue cheese, dried cranberries, sautéed seasonal vegetables.

3. FInIsheRs 3. FINISHERS Chinese Pumpkin Cakes Pumpkin cakes with sweet red bean paste filling. 1 bottle of Tsing Tao

Mama sue’s Dulce De Leche Whipped cream & caramel. Mama sue’s chocolate Éclair cake Whipped cream and chocolate sauce.

1 bottle of Heineken

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14805 Forest Road Suite 221, Forest (434) 525-2727

3 for $15 Your choice of three items (one item from each category) for $15

1887 Graves Mill Rd, Forest (434) 385-7581

3 for $15

1 . S TA RT E R S

Your choice of three items (one item from each category) for $15

Black & Tan Onion Rings Stout and lager beer-battered onion rings served with a side of our house-made Bräuburgers’ sauce.

1 . S TA RT E R S

Frickle Chips Beer-battered dill pickle chips served with a side of our house-made Bräuburgers’ sauce. Jalapeno Bottle Caps Beer-battered jalapenos served with a side of our house-made Brauburgers’ sauce.

Soup Choice of french onion, homemade chili or soup of the day. Bulls House Salad Shredded lettuce, tomato, cucumber, onions, cheese, almond slices and croutons. Chips and Chili Tortilla chips served with a cup of homemade chili for dipping.

2. MAIN COURSE Zeppelin Double Burger Two double patties totaling 6.6 oz of fresh Angus beef topped with fresh free toppings. Served on a fresh and toasted potato bun. Premium toppings and cheeses additional, see menu for pricing. Reuben Corned Beef, sauerkraut, and provolone served on toasted marble rye with Thousand Island dressing. Wings Your choice of 8 Chicken Wings, or 8 Boneless Chicken Wings. Comes with your choice of sauce: Mild, Hot, Hotter than Hades, sriracaha, mango habanero, BBQ, Chipolte Citrus BBQ, Bourbon Molasses BBQ, Sweet Thai Chili, or Teriyaki.

3. FINISHERS New York style cheesecake Your choice of chocolate or raspberry sauce. German Chocolate Cake Rich and decadent. Beverage Choice Any craft beer, glass of wine, soda, or ice organic tea.

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2. MAIN COURSE Chicken Supreme Chicken breast lightly fried, topped with mushroom supreme sauce and Swiss cheese. Served over white rice. Center Cut 6 oz. Sirloin Aged and cut in house. Seasoned and grilled to perfection. Choice of side. Fried Flounder Lightly breaded and fried to a golden brown. Choice of side.

3. FINISHERS Wine Sauce Parfait Chocolate chip ice cream with our non-alcoholic wine sauce. Fiesta Chocolate Sundae Chocolate chip ice cream on a cinnamon coated flour tortilla. Fried Ice Cream A scoop of french vanilla ice cream, rolled in a crunchy coating.

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RESTAURANT WEEK 2015 | JUNE 20-27

707 Graves Mill Road, Lynchburg (434) 237-5988

6120 Fort Ave, Lynchburg (434) 239-7744

3 for $15 Your choice of three items (one item from each category) for $15

3 for $25

1 . S TA RT E R S

Your choice of three items (one item from each category) for $25

Black Bean Soup Garnished with sour cream and green onions. Chicken Quesadillas Flour tortilla stuffed with chicken, mild green chilies, mixed cheese, grilled and served with sour cream and salsa. Chili Nachos Nachos topped with beef chili, cheese, lettuce and tomato. Served with sour cream and salsa.

2. MAIN COURSE

1 . s tA rt e r s shrimp Cocktail supreme Jumbo shrimp steamed in a spice bath and served with housemade cocktail sauce. she Crab soup A rich and creamy stock, stuffed with crabmeat.

2. MAin Course

Grilled Sirloin Steak A 6oz sirloin steak grilled to order and topped with garlic mushrooms. Served with a baked potato and vegetable medley.

Grilled Chicken teriyaki Two 5 oz. boneless chicken breasts, marinated in the Crownâ&#x20AC;&#x2122;s very own teriyaki sauce, and grilled over charcoal.

Crab Cake One crab cake seared to perfection. Served with confetti rice and vegetable medley.

Grilled Pork ribeye Eight ounces of tender, juicy, pork ribeye grilled in a balsamic and sriracha glaze.

Cajun Chicken Pasta Cajun grilled chicken tossed in Alfredo with broccoli and garlic bread.

The niblick Filet For the lighter appetite, a five-ounce cut of tender filet mignon, wrapped in bacon.

3. FINISHERS Bread Pudding An individual portion of our bread pudding topped with warm whiskey sauce. Fruit Crisp Warm crisp served with vanilla ice cream. Ask your server for the dayâ&#x20AC;&#x2122;s selection.

3. Finishers Crown sterling Parfait Chocolate chip ice cream, smothered in our famous non-alcoholic wine sauce topped with whipped cream. olde towne Cheesecake Light and fluffy cheesecake nestled in a light crumb crust.

Chocolate Silk Pie Homemade, melt in your mouth!

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2008 Langhorne Road, Lynchburg (434) 528-1107

3 for $15 Two meals included Your choice of six items (two from each category) for $15

610 Commerce Street, Lynchburg (434) 845-1116

3 for $25 Your choice of three items (one item from each category) for $25

1. sandwiches Select Two Pimiento cheese on rye Pimiento cheese with cucumber on white cream cheese and Olives on rye egg salad on white albacore Tuna salad on whole grain Virginia country ham on sweet potato biscuits signature chicken salad with pecans on croissant smoked Turkey and swiss on harvest grain with champagne mustard smoked Turkey and Brie Baguette, spring mix and fig jam Tuscan BLT on white, applewood bacon, spinach, sun dried tomatoes and goat cheese Grilled chicken and Mushroom caesar wrap Virginia ham and swiss on white with apple butter Roast Beef and cheddar on baguette with horseradish mayo Veggie wrap

2. side Select Two Potato Salad • Tomato Aspic Pasta Salad • Cole Slaw Frozen Fruit

3. FinisheRs

1 . S TA RT E R S Caesar Salad Soup du Jour

2. MAIN COURSE Rockfish With cauliflower purée and roasted asparagus Flat Iron Steak With whipped potatoes and charred Brussels sprouts

3. FINISHERS Fuji Apple Pastry ala Mode With rum caramel sauce “F3” Chocolate battered Oreos deep fried topped with berries and creme anglais

Select Two Cookie • Apple Dapple Cake Brownie • Pound Cake Lemon nut Bread with cream cheese

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RESTAURANT WEEK 2015 | JUNE 20-27

7001 Timberlake Road, Lynchburg (434) 237-6110

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

1 . S TA RT E R S

Asian Spring Rolls Lightly fried vegetable filled spring rolls served with homemade sweet-n-sour sauce.

Crab Bisque A rich, creamy lump crab bisque.

Harrison House Salad Fresh spring mix with tomato, cucumber, red cabbage and carrots. Fried Mushrooms Flash fried with chef’s special batter.

2. MAIN COURSE

Calamari Flash fried calamari strips with Chef Eugene’s homemade marinara.

2. MAIN COURSE

Homemade Meatloaf Southern style homemade meatloaf served with Parmesan broccoli and our macaroni and cheese.

Donna’s Ribeye & Crabcake Medallions Five ounce ribeye seasoned with our special seasoning and grilled to order paired with two crabcake medallions. Served with a baked potato.

Hill City Cheeseburger Certified Angus Beef burger topped with lettuce, tomato, onion and mayo served with homemade potato chips.

Shrimp-n-Grits Jumbo shrimp sautéed with mushrooms and sun dried tomatoes over stone ground grits with cheese.

Pasta Primavera Blend of fettucine pasta with fresh broccoli, red peppers, spinach and sun dried tomatoes with a basil pesto sauce.

Cajun Chicken or Shrimp Pasta Angel hair pasta with red pepper, spinach and Cajun butter sauce.

3. FINISHERS

Harrison House Salad Fresh spring mix with tomato, cucumber, red cabbage and carrots.

3. FINISHERS

Housemade Brownie Sundae Warm, moist brownie topped with vanilla ice cream.

Orange Blossom Special Orange cake infused with orange zest layered with jello and a light, fluffy frosting.

Grandma’s Cobbler Warm cobbler topped with vanilla ice cream.

Cheesecake Homemade cheesecake with fruit topping.

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4925 Boonsboro Road, Lynchburg (434) 385-1660

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15. This menu not valid Sunday, June 21st or Monday, June 22nd. This menu only offered at lunch.

Your choice of three items (one item from each category) for $25. This menu not valid Sunday, June 21st or Monday, June 22nd. This menu only offered at dinner.

1 . S TA RT E R S

1 . s ta Rt e R s

Calamari Basil aioli and tomato dipping sauces.

tuscan Minestrone soup

Tuscan Minestrone Soup

2. MAIN COURSE Bolognese Rustic Italian meat sauce tossed with tagliatelle pasta; shaved reggiano.

Watermelon & Feta salad Arugula; toasted almonds; tossed with red wine vinaigrette.

2. Main couRse Bolognese Rustic Italian meat sauce tossed with tagliatelle pasta; shaved reggiano.

Caprese Panini Siced tomatoes, fresh basil, and fresh mozzarella; basil aioli; choice of fresh fruit, pasta salad, chips, or parmesan potatoes.

chicken saltimbocca Seasoned angelhair with extra virgin olive oil, cracked pepper, sea salt, and parmesan.

Watermelon & Feta Salad Arugula; toasted almonds; tossed with red wine vinaigrette.

Mediterranean shrimp Linguine Pan seared shrimp over olive oil tossed pasta with country olives, capers, mint, and feta cheese.

3. FINISHERS

3. FinisheRs

Cannoli

cannoli

Dark Chocolate Truffles

Dark chocolate truffles

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y Brot h ne e g

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RESTAURANT WEEK 2015 | JUNE 20-27

1118 Main Street Lynchburg, VA

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1118 Main Street, Lynchburg (434) 616-6691

2476 Rivermont Ave., Lynchburg (434) 528-5442

3 for $25

3 for $15

Your choice of three items (one item from each category) for $25

Two meals included Your choice of three items (one item from each category) for $15

1 . S ta rt e r S

1. sAndwiches

Mussels Galway-whiskey.

Vegetable & herb Cream Cheese Wrap with Avocado

Lamb Pasty Braised lamb, peas, carrots. House Salad Fresh field greens, tomatoes, carrot, cucumber & goat cheese with Kegney Brothers IPA vinaigrette.

Select Two

Roast Beef & swiss on Crusty French with Horseradish Aioli Turkey & Apples on Multigrain with Spicy Honey Mustard hummus wrap with Veggies & Feta dilled Tuna salad with Cucumbers on Multigrain curried chicken salad with Mango Chutney on Pumpernickel ham & swiss on Crusty French Tarragon chicken salad with Raisins on Multigrain Turkey & Bacon wrap with Herb Cream Cheese

2. Main courSe chicken tikka Masala Simmered chicken in a rich spicy tomato sauce basmati rice, mint chutney & grilled naan. Bangers & Mash Classic mild sausage, mashed potatoes, fried kale & Guinness onion gravy with caramelized onions. Fish & chips Beer batter cod with chips & malt vinegar.

Genoa salami & Provolone with Green Olive Relish on French PB&J on White

2. side

Select Two spicy sesame noodles Redskin Potato salad Fresh cut Fruit chips

3. FinisheRs 3. FiniSHer

Select Two cappuccino Brownie

chocolate irish cream cheesecake

Lemon cake carrot cake cookies â&#x20AC;&#x201C; Peanut Butter or chocolate chip

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Milano’s Italian Restaurant

907 Main Street, Lynchburg (434) 847-2526

4327 Boonsboro Road, Lynchburg (434) 384-3400

3 for $25

3 for $15

Your choice of three items (one item from each category) for $25

Your choice of three items (one item from each category) for $15

1. APPETIZER Avocado Nantucket Fresh ripe avocado filled with smoked salmon salad.

1 . s ta Rt e R s

Duck & Shitake Mushroom Spring Roll Laced with Hoisin sauce.

Fried Calamari Lightly breaded and seasoned, served with marinara sauce.

The Wedge Salad Crisp romaine lettuce with craisins, apricots and pear, Caesar dressing.

Fried Ravioli Lightly breaded and deep fried until golden brown, served with marinara sauce.

2. ENTRÉE Salmon Oscar Grilled salmon steak with asparagus and Béarnaise sauce and basmati rice, vegetable du jour. Steak Frites Beef medallion, grilled to your choice, pommes frites, and rosemary butter, vegetable du jour. Pork Tenderloin Pork tenderloin laced with chipotle demi-glace, brasserie potatoes, vegetable du jour.

Minestrone Classic Italian vegetable soup.

2. Main CouRse Capellini alla Pomodoro Angel hair pasta with fresh tomatoes, basil, garlic, and virgin olive oil. Fettuccini alfredo Fettuccini pasta with our special Alfredo sauce. Lasagna Baked with a blend of Italian cheeses, ground beef, tomato sauce.

3. DESSERT Viennese Apple Strudel With vanilla sauce. Moccachino Crème Brulé

3. FinisheRs Cheesecake Cannoli

Cream Puff Filled with Nutella crema.

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RESTAURANT WEEK 2015 | JUNE 20-27

904 Main Street, Lynchburg (434) 847-9040

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

1 . S TA RT E R S

Fried Green Tomatoes Our house specialty.

Warm Pimiento Cheese Dip Our home-made pimiento cheese served warm with toasted pita.

Fried Oysters Fresh oysters, hand-battered and fried.

Cup of Soup Selection changes daily.

Warm Brie Brie, warmed and topped with cherries and pecans.

2. MAIN COURSE

Chicken Pot Pie Biscuit Chicken pot pie filling served over a flaky biscuit.

Chicken and Waffles Fried chicken and a Belgian waffle â&#x20AC;&#x201C; a Southern tradition.

Caprese Burger Our angus burger topped with fresh mozzarella, tomatoes and basil.

Jambalaya Traditional Creole blend of rice, chicken, shellfish and sausage.

Shrimp Po Boy Fried shrimp on a hoagie roll with homemade slaw, lettuce and tomato.

Thai Coconut Shrimp Fresh shrimp poached in a Thai coconut sauce.

3. FINISHERS

Key Lime Pie

Strawberry Shortcake

Chocolate Cake

Chocolate Mousse

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1344 Main Street, Lynchburg (434) 845-1601

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

1 . S ta rt e r S Soup or Salad Choice of a seasonal scratch-made soup or a house tossed garden salad. Spinach Dip Fresh spinach, artichoke hearts & sun-dried tomatoes in a garlic cheese sauce with tortilla chips & Pico de Gallo. Oysters rockefeller Chesapeake Bay oysters on the half shell roasted with sautéed spinach & parmesan cheese crumbles.

2. Main courSe tuscan Steak Skewers Marinated top sirloin skewers on a bed of sautéed spinach with goat cheese, sundried tomato, white wine butter sauce and served with a choice of side. Pesto chicken Pasta Marinated steak or chicken skewers on a bed of Alfredo pesto pasta tossed with tomatoes & feta cheese. Pan Seared Southwest Salmon Lightly seasoned & pan seared salmon glazed with chipotle BBQ, topped with black bean corn salsa & served with a choice of side.

3. finiSher Bistro Mocha Mud Pie A slice of House-made chocolate chunk coffee ice cream pie with an Oreo crust topped with Kahlua caramel fudge, roasted almonds, whipped cream & chocolate sauce.

LynchburgRestaurantWeek.com

2. Main cOurSe Surf & turf Chipotle marinated sirloin topped with lump crab cake, asparagus & white wine sauce & served with a choice of side. Lemon Basil chicken & Shrimp Herb marinated chicken breast chargrilled & topped with sautéed shrimp in a rich lemon butter sauce topped with fresh basil & boursin cheese & served with a choice of side. Pan Seared Scallops Hand selected large sea scallops lightly seasoned & pan seared with white wine served on wilted baby kale & choice of side.

3. finiSher Bistro Mocha Mud Pie A slice of House-made chocolate chunk coffee ice cream pie with an Oreo crust topped with Kahlua caramel fudge, roasted almonds, whipped cream & chocolate sauce.

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RESTAURANT WEEK 2015 | JUNE 20-27

on-

3401 Candlers Mountain Road, Lynchburg (434) 847-7425

1312 Commerce Street, Lynchburg (434) 455-1510

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

Reservations Appreciated

1 . S TA RT E R S

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1 . S TA RT E R S Shakers House Salad Chopped lettuce, bacon, tomato, red onion, julienne carrots, croutons and cheddar cheese. Chicken Gumbo Soup A rich, flavorful stew with chicken, okra and andouille sausage.

Porcini Stuffed Ravioli A la vodka sauce with bacon. Seafood Bisque Eggplant Rollatini Stuffed with mozzarella and ricotta cheeses. Accompanied by fresh tomatoes.

2. MAIN COURSE 2. MAIN COURSE Salt & Pepper Catfish Lightly breaded, crispy fried with Shakers special salt and pepper blend. Served with tartar sauce. One fillet and one side. Honey Chicken Grilled chicken breast topped with a sweet honey glaze, served with choice of side.

3. FINISHERS Strawberry Shortcake Sweet pound cake topped with strawberries and whipped cream Fried Ice Cream Sundae Fried ice cream finished with chocolate sauce and whipped cream

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Shrimp â&#x20AC;&#x2DC;n Grits With Virginia ham and collard greens. Wasabi Crusted Atlantic Salmon Topped with lump crab meat on sautĂŠed garlic spinach. Pepper Encrusted Petite Filet Mignon Drizzled with green peppercorn sauce and served with garlic broccolini.

3. FINISHERS Chocolate Cannoli Cupcake Filled with cannoli cream and served with fresh fruit. New York Style Cheesecake With pecan and graham cracker crust. Glass of Pierre Larousse, Blanc de Blancs, Brut

LynchburgRestaurantWeek.com

Oven Roasted Stuffed Breast of Chicken With prosciutto and Gruyere. Served with garlic and chive mashed potatoes.

LYNCHBURG LIVING

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2221 Bedford Ave, Lynchburg (434) 846-0601

10 Ninth Street, Lynchburg (434) 846-4464

3 for $25

Your choice of three items (one item from each category) for $25

1 . S TA RT E R S Jumbo Seared Sea Scallops Iceburg Wedge Salad Jumbo Wild Caught Shrimp Cocktail

2. MAIN COURSE Shrimp and Cheesy Grits With our signature rosemary and garlic cream sauce. Jameson Sirloins Whiskey marinated pair of 6 oz sirloins with choice of 2 sides. Chicken Salad Grilled or blackened chicken on top greens, tomatoes, cheddar and tortilla crisps. Blackened Fish Tacos Your choice of tilapia or salmon with spicy fries. Fried Shrimp and Oyster Dinner Your choice all shrimp, oysters or 1/2 and 1/2 with fries and coleslaw.

Your choice of three items (one item from each category) for $25

1 . S ta rt e r S Fried Chesapeake Bay Oysters Served over sautĂŠed spinach and drizzled with a chipotle-lime sauce. Buffalo Chicken Quesadilla With blackened chicken, bleu cheese, cheddar cheese, and bacon. Greek Calamari Lightly fried and tossed with garlic, cherry peppers, and white wine.

2. MaiN COurSe Parmesan Crusted Chicken Topped with basil cream sauce served with choice of side and salad. Marinated Pork tacos A trio of flour tortillas with marinated pork, spicy cabbage slaw, cilantro, and cheddar served with pico de gallo, sour cream, guacamole, black beans and rice, and choice of salad. Beer Battered Cod Served with coleslaw and choice of side and salad.

3. FINISHERS Bread Pudding with Cognac Sauce Homemade Key Lime Pie

3. FiNiSherS Lorettaâ&#x20AC;&#x2122;s homemade Key Lime Pie

Your Choice of Any Beer or House Glass of Wine

Boxcar Brownie Served with vanilla ice cream.

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RESTAURANT WEEK 2015 | JUNE 20-27

2900 Candlers Mountain Road, Lynchburg (434) 455-1301

3009 Old Forest Road, Lynchburg (434) 384-3004

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

1 . S TA RT E R S Signature Woodson Mills Cornmeal Onion Rings Classic Iceberg Wedge Salad With blue cheese, bacon, hard cooked egg and grape tomatoes. Sweet Potato Cottage Fries With house made curried ketchup.

2. MAIN COURSE

Your choice of three items (one item from each category) for $25

1 . S TA RT E R S Quesadillas Chicken, bacon, green onions, cheddar and colby-jack cheese stuffed inside a 12-inch flour tortilla. Comes with salsa and sour cream. Southwest Rolls Spicy Southwest rolls filled with chicken, corn and black beans served with choice of dipping sauce. Burger Sliders Two Angus beef sliders topped with cheese and Southwest mayo and served on toasted potato rolls.

Rigatoni Marinara with imported San Marzano tomatoes, fresh basil and evoo, Grana Padano Parmesan on the side.

2. MAIN COURSE

Authentic Manchester Fish & Chips with mushy peas and creamy cocktail sauce.

Rib Platter A half rack of ribs with your choice of spicy barbecue or honey barbecue sauce.

Petite Steak, Fries & Salad Grilled NY Strip, red wine shallot butter, authentic Belgian fries and Peteâ&#x20AC;&#x2122;s salad.

Cajun Pasta Chicken, Andouille sausage, onions, peppers and tomato tossed in a spicy Cajun cream sauce and served over linguine.

3. FINISHERS

Fish and Chips Beer battered rockfish, served with homemade chips or fries and one additional side item.

Triple Chocolate Mouse Parfait Black and White CrĂ¨me Brulee Fresh Strawberries Drizzled with 25 year old Balsamic vinegar with real whipped cream dollop.

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3. FINISHERS Homemade Chocolate Brownie Peanut Butter Blast

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104 Paulette Circle, Lynchburg (434) 455-4300

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15

Your choice of three items (one item from each category) for $25

1 . s ta rt e r s roasted Garlic Hummus A smooth blend of chickpeas, select seasonings, Tahini and roasted garlic. Served with corn chips and cucumbers. supreme Nachos Topped with chili, cheese, jalapenos, lettuce, Pico de Gallo, sour cream

1 . s ta rt e r s spinach Dip Fresh spinach, select seasonings, fresh garlic and a mixture of cheeses served with corn chips. shrimp Cocktail Chilled peel and eat shrimp served with cocktail sauce. House or Caesar salad

House or Caesar salad

2. Main Course 2. MaiN Course Blackened Chicken Pasta Pan seared chicken breast with a creamy garlic Alfredo sauce on choice of pasta. Pork Chop A tender pork chop grilled with sweet Chile glaze and served with choice of two sides.

3. fiNisHers strawberry shortcake Brownie and ice Cream

LynchburgRestaurantWeek.com

Chicken Parmesan Panko breaded chicken breast topped with capicola ham, fresh mushrooms, marinara and mozzarella cheese. Served over pasta with choice of marinara, rose or Alfredo sauce. Creole Glazed salmon A hand-cut North Atlantic salmon filet char-grilled, glazed with a honey Creole sauce. Choice of two sides.

3. finisHers Bananas fosters nY Cheesecake

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RESTAURANT WEEK 2015 | JUNE 20-27

2496 Rivermont Avenue, Lynchburg (434) 846-2585

3 for $15

3 for $25

Your choice of three items (one item from each category) for $15. This menu only offered at lunch.

Your choice of three items (one item from each category) for $25. This menu only offered at dinner.

1 . s tA Rt e R s spinach salad Sliced strawberries, blue cheese crumbles and red onions served over fresh spinach with Dijon vinaigrette. Gazpacho Classic cold tomato soup – a summer fave! Prosciutto & Melon Fresh cantaloupe wrapped in thinly sliced prosciutto served with balsamic vinegar and fresh mint.

2. MAin couRse shrimp Po Boy Classic New Orleans favorite – served with our house made fries. Mussels with Frites Steamed mussels in pesto cream sauce served with fries for dipping! t-Burger House-ground top sirloin burger served to order on a Kaiser roll and with fries or side salad.

3. FinisheRs Apple Butterscotch cake With cinnamon ice cream drizzled with a butter rum sauce. tiramisu strawberry Mountain Pie

LynchburgRestaurantWeek.com

2496 Rivermont Avenue, Lynchburg (434) 846-2585

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1 . s tA Rt e R s House Made Pimento Cheese Served with Grilled Flatbread. Grilled Beef Bulgogi Strips of grilled sesame-soy marinated top sirloin served with seaweed salad. Watermelon Caprese Watermelon slices with fresh mozzarella, basil and balsamic glaze drizzle.

2. MAin CouRse smothered Chicken Grilled chicken breast smothered with mushrooms, applewood smoked bacon and provolone, served with roasted potatoes, sautéed Brussels sprouts and roasted red pepper aioli tilley’s tap Room salad Classic Tap Room salad served with your choice of dressing and served vegetarian or topped with beef, chicken or shrimp. Honey Lime salmon Grilled Norwegian salmon with a honey lime glaze, topped with strawberry-mango salsa served with your choice of side.

3. finisHeRs Apple Butterscotch Cake With cinnamon ice cream drizzled with a butter rum sauce. tiramisu strawberry Mountain Pie

LynchburgRestaurantWeek.com

www.LynchburgRestaurantWeek.com

3700 Candler’s Mountain Rd, Lynchburg (434)847-1288

3 for $25 Your choice of three items (one item from each category) for $25

1309 Jefferson Street, Lynchburg (434) 455-1515

3 for $15 Your choice of three items (one item from each category) for $15

1 . s ta Rt e R s edamame Boiled soybeans with a hint of salt.

1 . S TA RT E R S

California Roll Crab meat, avocado, and cucumber.

Warm Crab Dip Crab, cream cheese, fresh herbs – served with toasted pita.

2. Main CouRse

Arancini Risotto fritter with Italian sausage and fontina, served with spicy mustard.

Entrées are cooked on a traditional Japanese teriyaki grill and served with fried rice, onion soup, garden salad, hibachi vegetables, and two jumbo shrimp. Hibachi Chicken Large chicken breasts, diced and grilled to hibachi perfection. Hibachi sukiyaki steak Thinly sliced stir-fry style steak. Hibachi Vegetables (no shrimp) Fresh vegetables, cut and grilled in a special hibachi sauce.

2. MAIN COURSE Penne Alfredo Made with sweet cream butter, garlic, heavy cream and tossed with diced tomatoes, roasted red peppers, basil and shaved Parmesan. Margherita Pizza Red sauce, Roma tomatoes, fresh basil and fresh mozzarella.

3. FinisHeRs tempura ice Cream Choice of ice cream flavor deep fried in our tempura batter. nY tempura Cheesecake NY Style Cheesecake, deep fried in our tempura batter. Mochi sherbert Japanese pounded sticky rice encompassing a soft ice cream filling.

LynchburgRestaurantWeek.com

3. FINISHERS Lemon Mascarpone Tart With berry compote. Tiramisu With chocolate syrup and powdered sugar.

LynchburgRestaurantWeek.com

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RESTAURANT WEEK 2015 | JUNE 20-27

JUNE 20-27 4TH ANNUAL LYNCHBURG RESTAURANT WEEK

GIVEAWAYS With more participating restaurants than ever before and 32 menus to choose from, we’re also bringing you more gift card giveaways than any other year.

Follow “Lynchburg Restaurant Week” on Facebook where we’ll do a daily announcement of that day’s restaurant. With a simple and quick entry at www. LynchburgRestaurantWeek.com, you’ll be entered for a chance to win!

For the 4th annual Lynchburg Restaurant Week you can look forward to gift card giveaways totaling over $1,200 in value.

Make sure to submit photos of your Lynchburg Restaurant Week outings with #LRW2015

WAYS TO WIN. . .

WHAT YOU CAN WIN:

Follow “WLNI 105.9” on Facebook and tune in daily to hear The Morning Line with Larry and Janet where they’ll start giveaways June 3.

We’re giving away gift cards valued at $15 or $25 to correspond to each restaurant’s special “fixed price” menus.

Follow us on Instagram now to get access to an exclusive giveaway option! Follow @LynchburgRestaurantWeek by May 5, tag 3 friends and you’re entered for the first and only giveaway in May!

CATCH UP WITH US. . . facebook.com/LynchburgRestaurantWeek @LynchburgRW #LynchburgRestaurantWeek and visit us at www.LynchburgRestaurantWeek.com

LET’S GO SOMEWHERE

DRIVE ONE TODAY AT TERRY SUBARU!

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[ TA S T E ] » DISHING

IT UP

Rediscovering a Classic GOURMET GRILLED CHEESE HITS THE FOOD TRUCK SCENE BY JENNIFER REDMOND

hey may be new to the Hill City food scene, but the Cheesy Rider certainly isn’t new to cooking up some satisfying sustenance. Imagine the perfect grilled cheese sandwich—for me, it would have been served up by my Grandmom Clare, who always managed to find the perfect balance of buttery, crispy bread and warm, gooey cheese. Matthew Kaplan and Elizabeth Russell have discovered the secret to the same elusive balance. Take the crowd favorite pictured here. The Garland Hill sandwich is packed with Gouda, fresh spinach, artichoke

hearts and diced red onion. Served with a hearty side helping of chunky tomato soup, these food truck connoisseurs are excited to be serving around the city that inspired the names of their signature sandwiches. For more selective palates, their entire menu is vegetarian, and they have some vegan options as well. Do you have a favorite dish at a local restaurant? Tell us about it! Email the name of the dish and restaurant and a few words about why you love it to LL’s food editor, Patrick Evans-Hylton, at patrick@lynchburgmag.com

RSVP

Cheesy Rider Find them weekly at the Lynchburg Community Market & other locations around town. Follow them on Facebook for daily updates.

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Be a Loca-Pour Nine Hill City-Inspired Imbibes for Spring BY PATRICK EVANS-HYLTON This time of year is perfect for relaxing outdoors. It’s the Goldilocks time of year, where it’s not too cold and not too hot. The grass is green, the flowers are in bloom and a sleepy sun hangs in a powder blue sky. It doesn’t get more perfect, unless you have a nice cocktail in hand. Here are nine cocktails inspired by wineries, breweries and markets around the Hill City, perfectly easy to prepare and perfectly delicious to drink.

Stay thirsty, Lynchburg.

Mocha-Choca-Lata Milkshake

Strawberry Mimosa

www.EndOfBadBeer.com

STRAWBERRY COULIS INGREDIENTS 1 cup fresh strawberries with caps removed from the Lynchburg Community Market 1/2 cup sugar 1 tablespoon lemon juice

WITH APOCALYPSE ALE WORKS 6TH SEAL CHOCOLATE STOUT

INGREDIENTS 4 scoops premium coffee or vanilla ice cream, slightly softened 1/2 cup whole milk, well chilled 2 ounces prepared espresso coffee, well chilled 4 tablespoons chocolate syrup 16 ounces chocolate stout beer, like Apocalypse Ale Works 6th Seal Caramel sauce Sea salt METHOD In a blender, add ice cream, milk, espresso, syrup and stout. Add stout carefully so it does not foam over. Blend until smooth and pour into four well-chilled glasses Drizzle caramel syrup on top and sprinkle on a pinch of sea salt. YIELDS 4 SERVINGS

WITH STRAWBERRIES FROM THE LYNCHBURG COMMUNITY MARKET www.Lynchburg.gov/Community-Market

MIMOSAS INGREDIENTS 8 tablespoons fresh orange juice (juice of 2 oranges, approximately) 1 bottle (750 mL) sparkling wine Whole fresh strawberries for garnish METHOD Make the strawberry coulis: combine the strawberries, sugar, and lemon juice in a medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer, stirring continually, for about 5 minutes. Puree the strawberries in a blender until smooth, and then strain or press contents through a fine sieve. Chill at least 2 hours before use; will keep in refrigerator up to one week. Make the mimosa: spoon 2 tablespoons of strawberry coulis and 1 tablespoon of orange juice into each champagne flute. Top off with the sparkling wine. Garnish with the fresh strawberries, either sliced and dropped into the glass, cut and placed on the glass rim, or whole on cocktail skewers. YIELDS 8 SERVINGS From the book Dishing Up Virginia by Patrick Evans-Hylton

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Rad Red Watermelon Cooler WITH WATERMELON FROM THE LYNCHBURG COMMUNITY MARKET www.Lynchburg.gov/Community-Market

INGREDIENTS 2 cups cubed and seeded watermelon from the Lynchburg Community Market 2 ounces vodka 1 ounce melon liqueur, such as Midori 2 tablespoons lime juice (juice of 1/2 lime, approximately) 1 cups ice Watermelon wedge METHOD Add watermelon, vodka, melon liqueur, lime juice and ice in a blender and blend until smooth. Pour into glass and garnish with a small wedge of watermelon.

White Sangria

WITH HICKORY HILL WINERY VIDAL BLANC www.SMLWine.com

INGREDIENTS 3 tablespoons confectionary sugar 3-4 shots apple brandy or apple-flavored vodka 1 lime, sliced 1 lemon, sliced 1 orange, sliced 3 Granny Smith apples, cored/seeded, cut into wedges 1 bottle white wine like Hickory Hill Winery Vidal Blanc Club soda METHOD In a pitcher, add sugar, brandy/vodka, lime, lemon, orange, apples and wine; stir and chill for at least 4 hours. Pour into glasses, spooning in fruit, add some ice and top off with a splash of club soda. YIELDS 4-6 SERVINGS

YIELDS 1 SERVING

Red Sangria

WITH RAMULOSE RIDGE WINERY CHAMBOURCIN www.RamuloseRidgeVineyards.com

Milk Punch

WITH SAVOY-LEE WINERY JOHNSON MOUNTAIN WHITE www.Savoy-Lee.com

INGREDIENTS 3 tablespoons confectionary sugar 3-4 shots blackberry brandy or blackberry-flavored vodka 1 pint blackberries 1 pint blueberries 1 orange, sliced 3 red apples, cored/seeded, cut into wedges 1 bottle red wine like Ramulose Ridge Winery Chambourcin Club soda METHOD In a pitcher, add sugar, brandy/ vodka, blackberries, blueberries, orange, apples and wine; stir and chill for at least 4 hours. Pour into glasses, spooning in fruit, add some ice and top off with a splash of club soda. YIELDS 4-6 SERVINGS

INGREDIENTS 2 ounces brandy, sherry or Savoy-Lee Winery Johnson Mountain White 1 ounce vanilla simple syrup 4 ounces whole milk Whole nutmeg METHOD In a cocktail shaker filled with ice, add alcohol, simple syrup and milk and shake well. Strain into a glass with a few ice cubes and freshly grate nutmeg on top. YIELDS 1 SERVING Editor’s note: to make a vanilla simple syrup, bring one cup water to a boil over medium heat and add 1 cup sugar, stirring constantly until sugar is dissolved, about 3-5 minutes. Remove from heat, cool completely, and stir in 1-1/2 teaspoon pure vanilla extract. >>

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TASTE

Snakebite

Bourbon Slush Shandygaff

www.BlueMountainBrewery.com

INGREDIENTS 4 cups bourbon 4 cups lemonade 4 cups sweet ice tea 1 cup ginger ale

WITH BLUE MOUNTAIN BREWERY CLASSIC LAGER

INGREDIENTS 7 ounces Virginia cider 1 ounce Virginia vodka 1 ounce raspberry liqueur, such as Chambord 7 ounces lager like Blue Mountain Brewery Classic Lager METHOD Chill the cider and beer. In a pint glass, add the cider, vodka and raspberry liqueur and gently stir to combine. Fill the glass with the beer and serve immediately. YIELDS 1 COCKTAIL

WITH EVERYONE’S WARM WEATHER FAVORITE, ICE TEA

www.JeffersonStreetBrewery.com

METHOD Combine the bourbon, lemonade, and tea in a 9-by-13-by-2-inch baking dish. Freeze overnight. Remove the frozen mixture from the freezer 30 minutes before serving. Break up the mixture slightly and transfer to a punch bowl. Add the ginger ale. Stir until a slushy consistency is reached and serve immediately. YIELDS 12-16 SERVINGS From the book Dishing Up Virginia by Patrick Evans-Hylton

WITH JEFFERSON STREET BREWERY HONEY WHEAT

INGREDIENTS 4 ounces limoncello 6 tablespoons lemon juice (juice of 2 lemons, approximately) 2 pints Belgian-style wheat beer like Jefferson Street Brewery Honey Wheat 2 pints ginger ale 4 orange slices METHOD In a large pitcher, add limoncello, lemon juice, ale and ginger ale and stir. Pour into glasses filled with several ice cubes. Garnish each glass with an orange slice. YIELDS 4 SERVINGS

one sweet

Summer! The only full-service location in Lynchburg is open all summer! The perfect way to sweeten up √ meetings √ church groups √ birthday parties √ your boss

For seasonal hours and promotions, visit www.libertydining.com or call 434.592.4745

Continuing to bring you fresh, local products through the entire summer. 434.582.2287 libertydining.com

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Located on University Boulevard | Residential Commons 1

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Food Truck Thursdays

Photos by Luann Hunt, City of Lynchburg

OFF TO A RUNNING START BY JENNIFER REDMOND

ith the possibility of rain threatening the first ever Food Truck Thursday event, Ashley Kershner was cautiously optimistic. However, even her conservative estimates were far surpassed when the day arrived, rain clouds remained at bay and hundreds of people enjoyed fresh food served up at Miller Park. “We were so pleased to see such a positive response from the community,” Kershner said. As Marketing and Development Coordinator for Lynchburg Parks and Recreation, Kershner explained that they see the positive response as a sign that they “can expand the number of food trucks on site, [provide] more food options for visitors and [allow] more vendors to be involved. We hope that Food Truck Thursdays will encourage citizens all over town to take a break from their busy day, visit one of our city parks, visit with a friend and meet [new] ones, and enjoy some fantastic, local food.” Running from 11 a.m. to 2 p.m. on its first week, each participating truck sold out by the closing hour. After receiving feedback from attendees, Kershner said they decided to make some adjustments in anticipation of future large crowds. For example, they already

expanded event time by an hour to stay open through 3 p.m. Having more than the anticipated amount of attendees is a challenge they welcome. “With over ten food trucks operating in the city, there is plenty of food to go around,” Kershner said. “As long as the community need for the event is there, Parks and Rec will keep it going.” Follow “Food Truck Thursdays” and “Lynchburg Parks and Recreation” on Facebook for weekly updates on park locations, weather updates and participating vendors. So far they’ve included a wide range of trucks with offerings for every palate—soft serve ice cream, pizza, tacos, BBQ sandwiches, salads, gourmet grilled cheese, fresh soup, hot donuts and much more! There are plenty of tasty reasons to make it to each Food Truck Thursday throughout the coming months. More information: Trucks convene every Thursday from 11 a.m. to 3 p.m., hosted at Miller Park. Check “Food Truck Thursdays Lynchburg” on Facebook for weekly updates!

Bedford Area Farmers’ Markets JOIN FORCES, WIN ACCOLADES

BY JENNIFER REDMOND

ometimes a partnership can be mutually beneficial. Such was the thought behind the merger of two separate markets into a Farmers’ Market coalition of sorts. Paul Stern, Farm Market Manager for the Bedford Farmers’ Market said, “We feel confident that our 2015 markets will be a success for the greater Bedford community. With the support of the Bedford County community, Bedford Area Family YMCA, Bedford Area Chamber of Commerce, Bedford Main Street, the Town of Bedford, our wonderful farmers and vendors and our loyal consumers, everyone involved will eat healthier and support our ‘buy local’ economy.” You can find the market open on Tuesdays from 3 to 6:30 p.m. at the Y pavilion located at 1111 Turnpike Road, Bedford. On Fridays you’ll find the market up and running at the Centertown Pavilion located at the merger of Center and Washington Streets from 7:30 a.m. to 12:30 p.m. The first Saturday of every month the market will convene at the same spot from 8 a.m. to Noon. Stern, who manages both locations, says they plan to be open through late October.

The work of all involved in this joint effort has already garnered community support and the winning of the “Agribusiness of the Year” award during the Bedford Area Chamber of Commerce—Excellence in Business Awards this past March. More information: Find the “Bedford Area Farmers’ Market” on Facebook.

RIGHT: Bedford Farmers' Market. ABOVE: Opening day of Bedford Farmers Market at the Y. Photos provided by Paul Stern.

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Donuts and Ice Cream Available All Summer Long BY JENNIFER REDMOND

T Courtesy of Dunkin' Donuts / Baskin Robbins

Provided by Liberty Marketing

hough “school’s out for summer!” tasty treats are certainly here to stay. The Dunkin’ Donuts/Baskin Robbins storefront located on Liberty University’s campus will be open seven days a week throughout the warm days of summer, and they’re inviting the public to stop in. As the “first and only full Dunkin’ Donuts / Baskin Robbins location in the city,” Julia Pfeifer is excited to share their many tasty offerings with the greater community. The store offers a full menu of both brands’ well-known items such as donuts, specialty beverages and coffees, ice cream sundaes, hot sandwiches and more. “We also offer bags of coffee,” Casey Guise, marketing coordinator, said, “so guests can enjoy Dunkin’ at home.” Shaded tables and seating are available at the location but recent campus expansions offer some nice walking tours as well. “Guests can easily walk to the pond at the foot of the Jerry Falwell Library and enjoy their ice cream or iced coffees on the grass or the steps of the terraced lawn,” We work for tips! Guise said. Patrons will also find reserved parking for Dunkin’ Donuts and Send food tips – new restaurants, new chefs, Baskin Robbins right in front of the store location which is on the ground new menus, special events, floor of Liberty’s newest dormitory—Residential Commons 1—adjacent to restaurant closings, chef departures, fabulous the Vines Center. food finds and more – to Lynchburg Living food More information: Liberty’s campus, 1971 University Blvd, editor, Patrick EvansHylton, at patrick@ Residential Commons 1. Call (434) 592-4745 or visit them on the LynchburgMag.com web at www.LibertyDining.com.

COME & EXPERIENCE AUTHENTIC

LACARRETAONLINE.COM

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mexican cuisine

TIMBERLAKE RD.

WARDS CROSSING

Langhorne Rd.

FOREST RD.

BARRICKS LN.

(434) 239-9701

(434) 237-4009

(434) 528-6800

(434) 525-4737

(434) 332-1600

(434) 846-6079

(434) 846-2248

Lynchburg

Forest

Rustburg

Madison Heights

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Lakeview Dr. S Amherst Highway

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From Market to Meal A SEASONALLY INSPIRED SALAD FROM LYNCHBURG COMMUNITY MARKET BY PATRICK EVANS-HYLTON

e love farmers markets; they provide an opportunity to be inspired and stock our pantry with delicious, fresh offerings. The Lynchburg Community Market is a true gem in the community with farmers and producers selling everything from apples to zucchini. It’s the market and newness of the season that inspired us to come up with this quick, easy and delicious salad recipe, perfect for spring and summer dining. You’ll find many components of it at the Lynchburg Community Market, and others readily in your pantry. >>

Photo by Jim Pile W W W. LY N C H B U R G L I V I N G . C O M

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Beet, Goat Cheese & Arugula Salad WITH CITRUS VINAIGRETTE Something special happens when beets are roasted: their mineralladen flavor mellows and a rich robustness shines. That gorgeous, earthy flavor is met in this salad with the addition of peppery arugula, creamy goat cheese, roasty, toasty pistachios and sweet dried cherries. We throw on a few cut orange segments, then accent with a fresh, bright vinaigrette with fresh citrus juice.

BEETS INGREDIENTS 1-1/2 pounds small red beets, trimmed 1-1/2 pounds small yellow beets, trimmed 6 tablespoons olive oil 1 teaspoon kosher salt DRESSING INGREDIENTS 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper SALAD INGREDIENTS 4 cups baby arugula leaves 1/4 pound goat cheese, crumbled 1/3 cup toasted, chopped pistachios 1 orange, peeled and segments cut into thirds 1/3 cup dried cherries BEETS METHOD Preheat oven to 375 F. Place the beets on a foil-lined baking sheet and toss with the olive oil to coat. Cover the beets with another sheet of tinfoil and crimp the edges of both pieces to seal. Roast the beets for 25-35 minutes then check for doneness by inserting the tip of a knife into a beet; it should easily slip in; roast longer if needed, checking for doneness every 10 minutes. Remove the beets from oven and allow to cool. When the beets are cool enough to handle, slip the skin off with your fingers or remove it with a paring knife. Cut beets into 1/4-inch cubes. Set aside. DRESSING METHOD Combine the orange juice, lemon juice, olive oil, mustard, salt, and black pepper in a large liddedjar. Shake until well mixed and refrigerate until ready to use. Shake again just before serving. SALAD METHOD In a medium bowl, add arugula and four tablespoons dressing; toss to coat. On four plates, evenly divide dressed greens, and top with even amounts of beets, cheese crumbles, pistachios, orange segments, and dried cherries. Drizzle lightly with dressing. Editor’s note: to toast pistachios, in a medium sauté pan over medium heat, heat 2 tablespoons canola oil. Add the pistachios and stir constantly until they begin to become fragrant and golden brown, about 5-7 minutes, making sure they do not burn. Remove with a slotted spoon to a bowl, add 1 teaspoon sea salt and toss to cover. Place on paper toweling to drain. Allow to cool before using. This tip comes from my cookbook, Nuts: 50 Tasty Recipes, from Crunchy to Creamy and Savory to Sweet (Sasquatch Books, 2015) which will be released this summer.

YIELDS 4 SERVINGS

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Meet Chef Patrick Evans-Hylton Lynchburg Living food editor Patrick Evans-Hylton is a Johnson & Wales-trained chef and award-winning food journalist. He has reported on food in print, television, radio and social media since 1991, including being senior editor for food and wine at Coastal Virginia Magazine. His latest book is Dishing Up Virginia. He blogs at PatrickEvansHylton.com

Give Us Some Feed-back How are you eating fresh and local this season? We’d love to hear from you! Submit a photo and recipe and we’ll pick one to be featured in the July/August 2015 issue.

Guidelines: • The recipe must be original or your take on a classic • Main components of the recipe should be found at the Lynchburg Community Market • The deadline for submission is May 30, 2015 • Email your recipe and photo, along with a brief description of the dish, which ingredients you found at the market, and the best phone number at which to reach you (your phone number will not be published) to LL food editor, Patrick EvansHylton, patrick@LynchburgMag.com

LO C AL FIN DS

LOOK WHAT I FOUND!

TREATS FOR THE

HOME CHEF 1 | Sausage, Egg & Cheese Puff Pastry, the perfect blend of light and hearty for a breakfast that is filling without being too heavy, $3.50; White Chocolate Raspberry Scones, a customer favorite for years, filled with raspberries and drizzled with white chocolate, $2.05. Available at Joe Beans various locations, Timbrook Square, (434) 237-7100; Wards Road, (434) 582-1630; Linkhorne Road, (434) 660-7100. www.joe-beans.com.

2 | Honeysuckle by Michel Design Works— all made of 100% natural cotton: Apron, adjustable neck strap, $20; Potholder, $7; Oven Mitt, $8.50; Foam Shea Butter Hand Soap, specially formulated with shea butter and aloe vera to gently cleanse and moisturize, $10; Paper Hostess Napkins, $7. Available at Accents Flags, Gifts, Home & Garden, 1716 Main Street, Downtown Lynchburg, (434) 847-0576.

3 | Kentuckyaki, handcrafted, all natural, vegetarian, Kentucky-style Teriyaki, $10; Le Pain Des Fleurs, the bread of flowers, 100% organic Crispbread and deliciously gluten free, $7.95. Available at The Farm Basket, 2008 Langhorne Road, Lynchburg, (434) 528-1107. www.thefarmbasket.com. 4 | Artisan Bakeware creates an ideal baking environment with a natural unglazed stoneware interior wrapped in vibrant glazes; Huckleberry—Large Baker, $25; Hazelnut—Small Casserole, $16; Herb Green—Large Casserole, $25; Raspberry—Deep Dish Pizza Pan, $25. Available at Emerson Creek Pottery, 1068 Pottery Lane, Bedford, (540) 297-7884. www.emersoncreekpottery.com.

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Care for your

ENTIRE FAMILY At RidgeView Dermatology, our priority is to provide expert skincare for the whole family. • Skin cancer screenings for cancer detection, diagnosis and treatment • Mohs micrographic surgery for skin cancer removal • Advanced light treatment of pre-cancerous skin lesions and acne • Surgical removal of skin lesions (moles, birthmarks, cysts, skin tags, etc.)

• Management of acne, warts, eczema, and other skin problems in infants, children and teens • Cosmetic rejuvenation with Botox®, Belotero Balance®, Juvéderm®, and chemical peels • Comprehensive care from diagnosis to management and treatment

To schedule an appointment or to learn more about our services, call or visit us online at www.ridgeviewdermatology.com

434.363.4190 | 101 Candlewood Court | Lynchburg, VA 24502

Improve Your Selfie The peri- and post-menopausal years are very challenging for women due to dramatic hormonal and physiological changes. Maintaining good menopausal health is vital during this transition and it helps to lay a foundation for future well-being. Blue Ridge Apothecary compounds bio-identical hormones to help mitigate negative symptoms such as hot flashes, night sweats, and sleep disturbances. For more information, call us or like us on Facebook.

Blue Ridge

apothecary

(434) 851-5015

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[ BODY]

Back to the Basics: LIBERTY UNIVERSITY TAKES NUTRITION BACK TO ITS ROOTS BY CLAIRE MOLINEAUX DIAMOND

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COMPLETE FAMILY DENTISTRY

Free Health Insurance Information and Enrollment

Call 434-929-1400 ext. 1140

JOHNSON H E A L T H

WE WELCOME NEW PATIENTS Our friendly and compassionate staff will make your visits comfortable.

C E N T E R

Amherst

Lynchburg

Bedford

Amherst County Health Center (434) 929-1400

Johnson Health Center (434) 947-5967

Bedford Health Center (540) 425-7910

James River Dental (434) 847-4691

JHC Pediatrics (434) 455-3260

Bedford Dental Center (540) 425-7914

JHC OB/GYN (434) 455-3270

VOTED #1 DENTAL CENTER

Thank you Lynchburg, for voting to make us #1, and to all our patients for trusting us with their smiles. Dr. Binder | Dr. Yeager Dr. McAvoy | Dr. Lysenko | Dr. Chalk

434-385-7307

1604 Graves Mill Rd., Lynchburg, VA 24502 Open: Monday–Friday 8am-5pm www.ForestDentalCenter.com 106

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Lynchburg’s Premier Pilates Studio! Our fully equipped STOTT® Pilates studio offers custom programming for private, duets, or small group training to serve your fitness needs.

We offer a variety of classes including: • Pilates Equipment Classes • Pilates Mat • Core Reform • TRX • Barre • Core Kickboxing • PiYo • Yoga for Strength and Balance 4327 Boonsboro Rd | Peakland Crossing Shopping Center peaklandpilates@gmail.com | 434-384-5354

Visit peaklandpilates.com to view our schedule!

BO DY Liberty's campus garden not only provides fresh produce, it also gives students unique work experience.

ollege food. If you’re like me, that statement probably invokes memories of ramen noodles in your dorm room. There might have been a stash of high-carb snacks near your mini-fridge. Maybe a few energy drinks to fuel those late-night study sessions. For many, college and nutrition can be conflicting concepts. Demanding class schedules don’t allow much time for grocery shopping or preparing healthy meals. Not to mention the fact that healthy food can be expensive—something many college students simply can’t afford. Understanding the challenges faced by college students, Liberty University is revolutionizing the dining scene on campus by providing healthy, sustainable food options.

AWARD-WINNING NUTRITION Liberty was recently ranked the third healthiest college in the United States, based on a report from The Daily Beast. The study cited data from College Prowler, a student-led website for ranking colleges, where students were asked to rate their experiences with Liberty’s food selection and overall dining experience. Sodexo, Liberty’s dining services provider, was awarded the Best Wellness Concept award by Food Management Magazine for their Simple Servings station at Liberty’s Reber-Thomas Dining Hall. The Simple Servings station provides high-quality food that avoids seven of the most common food allergens. Customizing this station to students with food allergies is just one of the many ways that Liberty is putting student wellness first. As if those awards and accolades weren’t enough, Liberty is constantly pushing the envelope to develop new programs that will advance student nutrition. Two such ventures are the new student-tended gardens on campus, and a weekly farmer’s market hosted by Sodexo. >>

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from oulyr fami

LYNCHBURG is for

LOCAVORES

, come find out why . local is better learn more at m m LynchburgIsForLocavores.com LynchburgIsForLocavores.com

to yours

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CAMPUS GARDENS Tucked away off Sunnymeade Road, Liberty’s Morris Campus Garden stretches across an impressive 15 acres. Founded in 2012, the facility boasts greenhouses, new fencing and expansive crops. Some of the crops grown on a seasonal basis include beets, broccoli, carrots, corn, garlic, green beans, kale, peppers, squash, sweet potatoes and tomatoes—to name just a few. The garden’s mission is tri-fold: to provide agricultural training and experience for students, to provide nutrient-dense produce by implementing restorative farming practices and to support the local community. Liberty students and volunteers manage the growing and harvesting process. Fresh produce is sent to the farmer’s market, Sodexo (for use in Liberty’s dining facilities), or donated to Lynchburg Daily Bread, the Liberty Godparent Home or Lynchburg Grows. Alicia Cripe, the Campus Gardens Manager at Liberty, founded the program in 2012 and works there full-time. She oversees garden staff, student engagement with the garden and provides direction for agricultural development.

The 15-acre garden is tended on a daily basis by a mixture of full-time employees like Chris Marvel, pictured on the right, and students like Laura Brumble, pictured on the left.

“It’s so amazing to get to do what I love every day,” Cripe said. “Being a part of the campus garden is special because I get to share my passion with students, as well as form personal relationships with them. It doesn’t feel like work, but like making new friends and working together toward something that we all feel good about.” Cripe is working diligently to build partnerships with key organizations in the Lynchburg community as well. “I love how we have formed relationships with various organizations and farmers in the Lynchburg area. Being a part of a wide circle of people that support one another is really special.” >>

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One such partnership is with Lynchburg Grows, a community outreach organization that provides fresh produce to low-income areas in Lynchburg, making locally-sourced fruits and vegetables more accessible. “We donate supplemental produce to Lynchburg Grows for their mobile produce van. The van visits food deserts in Lynchburg— areas where there are no grocery stores within walking distance—and sells produce at reduced rates,” said Cripe. Cripe is passionate about the garden’s mission, which is focused on the Biblical principles of stewardship and loving your neighbor.

“Farming is an act of community. We aim to engage the Liberty community as well as the Lynchburg community through working together, sharing produce and providing workshops and educational events.” Liberty’s student workers enjoy tending the garden, and the peaceful ambiance it provides. Laura Brumble, a senior studying Business Administration and Finance, has been working at the garden since May 2014. “I enjoy working outdoors and learning new skills. Having a fresh snack at your fingertips doesn't hurt either,” she commented. “The experience of working in the garden has really taught me to be curious about the food that I eat. It has also given me an appreciation for organic food

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and opened my eyes to why fresh and local food is better,” said Brumble. “It has been incredible to witness the changes between each season and cultivate an appreciation for the beauty of growing fresh food.” The campus garden program teaches students sustainable agriculture methods and a variety of practical gardening skills, including sheet mulching and building planters. Students learn how to sow seeds, transplant, harvest, use basic tools, cut down trees, and work with wood. Cripe has big plans for expanding the garden program over the next five to ten years. “I envision the campus garden becoming a mini-farm and a vibrant educational center. We hope to add livestock such as cows, goats, pigs, and chickens in the near future.” Cripe is also working toward establishing tours and volunteer times, as well as educational events and workshops.

FARMER’S MARKET Every Thursday afternoon from March through November, the Doc’s Diner parking lot on Liberty’s East Campus is transformed into a flourishing farmer’s market. Representatives from the campus garden sell discounted produce, and other local vendors offer fresh fruits, vegetables, crafts and more. Casey Guise, Marketing Coordinator for Sodexo at Liberty, oversees the market. “I love that we are offering local vendors an opportunity to sell their produce, crafts and other items,” said Guise. “It’s a fantastic situation where the community and Liberty University students can have access to a variety of local items ranging from organic vegetables and delicious food to apparel and home décor.” Vendors at the farmer’s market offer a wide selection of items for sale. Local growers like Johnson’s Orchards sell produce, eggs and herbs. Vendors also sell baked goods, cider donuts, authentic Filipino food, jewelry, candles, local coffee, gluten-free meal replacements, scarves, barbeque, natural honey and preserves. >>

Liberty's Farmer's Market convenes every Thursday afternoon with a host of food, wares, fresh flowers and more.

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Fresh produce and local items are the main attractions at Liberty's Farmer's market where students and community members mingle among stands—often while sipping some cold brewed coffee or fresh kombucha tea.

Students come to the farmer’s market not only for locally-sourced produce, but also for the thriving atmosphere. Ashley Bunner, a senior studying Print Journalism at Liberty, loves the whole concept of the farmer’s market on campus.

“What I most enjoy is the sense of community the market brings. It’s nice to be surrounded by other people who love and appreciate local businesses as much as I do.” “I purchased a bottle of homemade kombucha tea from the farmer's market, and it was some of the best I've ever had!” Bunner said. “I am really passionate about health and nutrition, so I was excited to see that the farmer's market had items like that for sale.” The farmer’s market is open to students as well as the local community. “We are open to the public. We meet people who come from several towns away to visit the market. We have regulars we love seeing who live in Lynchburg, Forest, Danville, and elsewhere in the area,” Guise noted. Jacob Siner and his wife Carolyn are Lynchburg locals who frequent the farmer’s market at Liberty. “As a family with many food allergies, the farmer’s market provides us with a place to get local, organic produce that is safe for our allergies and is not modified or pesticide sprayed. We mainly get fruits, vegetables, and honey, as well as grass-fed beef,” Siner noted. The market is open from 3:30-6:00 p.m. every Thursday from March through November. Learn more about the farmer’s market by following @LibertyDining on Twitter or Liberty Farmer’s Market on Facebook. Liberty University is trailblazing the way to better college nutrition. Goodbye, ramen noodles and junk food. Hello, sustainable gardens and locally-sourced produce. Now that’s good college food. Claire Molineaux Diamond is the Founder & CEO of Lynchburg Mom; connect with her at www.lynchburgmom.org.

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“Not everyone gets a shot at the pros,” he said. “We understand that, the guys understand that. But at the end of the day, as a part of this team, you are going to come out better off.” — JOHN FOSTER 116

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Team President, John Foster, believes this team will give players athletic and personal opportunities while granting the community an added sporting event to support.

single inch farther. One second faster. A few pounds lighter. A very thin margin of error exists for high school student athletes, and the slightest mistake can make all the difference in being overlooked for a shot at a college scholarship or a professional tryout. It is not uncommon to find former high school standouts in a rut— whether due to injury, the disappointment of failure or a careless, juvenile blunder—with little or no higher education and few career options. Given a second chance, not every one of these prospects will go on to success on the big stage, but for many, a second chance is exactly what they need to set their lives back on track. This is exactly what the World Development Football League (WDFL) seeks to do. Give overlooked athletes a shot and, whether or not they make it to the next level, to help them become better individuals—in their jobs, communities and lives. This summer, the Lynchburg community will get to watch as their own receive that opportunity. And in the stands, no longer will it be about the rivalries between Hilltoppers and Lancers, Bees and Pioneers, Devils and Raiders or Cavaliers and Minutemen; the community will have a unified banner to rally behind, that of the Hill City Stampede. Lynchburg’s first professional developmental football organization will storm the gridiron for its inaugural season this May with seven games—including home showdowns on May 16, June 6, June 20, and June 27 at Lancer Stadium in Amherst—slated between May 9 and July, when playoffs begin.

The team’s President and CEO, John Foster, explained that the WDFL is distinguished from semi-pro football—which Foster played and coached between 2000 and 2004—in that it is intended to be a stepping stone for higher levels of competition, such as the National Football League, Canadian Football League, or Arena Football League. Foster likened semi-pro to more of a “Little League for adults.” The league holds an AAA rating and its commissioner is an established sports agent whose firm represents several NFL and NBA players. This gives WDFL players the chance to play before a talent scout and access to an agent should their prospective stock rise. Foster, who played cornerback for Liberty University from 1994-98, believes in the talent spread across Region 2000 and the surrounding areas. So when he was approached by a former coach of his about starting a D-league team in the area, even though he had been away from the game for a few years, Foster was in. Not only is the community ripe with talent, Foster noted that it is hungry for more sporting events, especially football. He expects to see fans pack Lancer Stadium by the thousands for each Stampede home game, not unlike high school rivalry games.

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Foster's vision for his players includes them mentoring and coaching youth in the community and helping them to dream beyond the ordinary.

“The community loves football, and the fans want more,” Foster said. “Before (the Stampede) what you would see is rivalry—friendly rivalry, but still rivalry. Now, we take the best players from those programs, so that all of those communities get to come together and rally around football. Now they cheer for Central Virginia.” The fans have plenty to cheer for, not just for a home team W but to see the players succeed. Foster tells his players and coaches that his goal is for them to not be on the team next year because he hopes they will have moved up to the next level. “Not everyone gets a shot at the pros,” he said. “We understand that, the guys understand that. But at the end of the day, as a part of this team, you are going to come out better off.” Wherever a player or coach ends up, Foster’s aim is for them to have developed not just athletically, but professionally and with their character. He said that the spirit of mentorship trickles down throughout the WDFL—since he is new to team ownership, other owners have helped him; likewise, he uses his coaching experience to train his staff and Foster sees the coaches investing in the

players, who, in turn, will serve as mentors in the community. But that mindset of bettering others also extends outward—Stampede players and staff will run athletic camps and serve with local nonprofits and charities. This commitment may be a league-wide effort, but it is one Foster, who works full time as a mental health professional, takes to heart. “So many kids in this community can’t see past their neighborhood, they don’t know the world is bigger. We want to change that,” Foster said. The league takes the future of its players very seriously, not just in ensuring they get training, exposure and representation— but in helping them develop skills that can make them useful in other careers. Players who still have college eligibility can sign an agreement to compete as an amateur, meaning they cannot accept compensation for playing but are able then to be offered college scholarships. There are also programs in development to help players secure internships and learn skills such as interviewing and résumé writing. “Our league is truly developmental, from top to bottom,” Foster said. Since the organization is brand new, all players and those on the coaching and management staff of about a dozen (save two who are paid on a commission basis) are volunteers. Non-amateur players (those not seeking college scholarships) can receive performancebased bonuses. As the organization becomes successful, Foster plans to offer part-time positions. The WDFL season taking place in the early summer months is strategic, Foster explained, for two primary reasons. First, the Stampede will not have to compete for field time or fans since it is offseason for high school and college ball. Second, it gives the players the advantage of stepping off of the field battle tested, just in

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LEFT: Foster shows off some of the team's branded gear and cards. TOP: Team members come from a variety of backgrounds, but Foster's goal is that their time with the Stampede is a stepping stone to greater things. RIGHT: Running back Ben Simmons sees this opportunity as his second chance at football.

time for pro camps to begin. Ideally, Foster said, a player could wrap a championship, and be ready for a try-out, already in prime, game shape. Having this opportunity in a community like Lynchburg—where fewer standout players seem to get noticed—means a lot to the players. In fact, Foster said the Stampede’s four tryouts between January and February were more heavily attended than those of any other team in the league. Of the 100-plus individuals who tried out, only 53 could make the cut, 46 on the active roster. Numbers may give the Hill City an advantage, Foster said, as the Stampede has the most stacked bench in the WDFL. Ben Simmons, who started at running back for three years at Brookville High, broke down in tears when he found out he had made the squad as a wide receiver. Before hearing about the tryout, he was not doing much of anything. Family crises and financial troubles pulled him away from college once and after earning a shot to play at a DIII college he walked away before giving himself a real chance to be tested. At the prompting of his mother, who saw an online post, Simmons decided to take the shot at football he thought he had forfeited. Now, he is in the best shape of his life and eager to step on the gridiron in front of the fans he loves once again.

“If it wasn’t for our fan base, if it wasn’t for our families, friends and God himself—everyone who has been there from the get go—we would not be here,” Simmons said. “We are doing this for the city, for the athletes who never got a shot, and to represent Lynchburg in a good way. So we are not going to let them down, we are going to put on a good show.” Though Simmons is confident in the Stampede defense, as a member of the offensive unit he realizes that fans come to see points

put on the board. He said that they will not disappoint. Simmons described the Stampede offense as faced paced and expects them to keep the lights on the scoreboard active throughout the games. Foster noted that the WDFL is going to feature fierce competition, with many former college players and pro prospects battling to stand out. As an expansion team, Hill City does not have the history of other teams in the league (which were already established in leagues at a lower level). But the Stampede’s youth and depth will likely be an advantage. Hill City was ranked at No. 5 in the preseason standings of eight teams in the league this season (as many as four or five more may join by next season). The WDFL is broken up into two conferences, with the Hill City competing in the North against the Delaware Legacy (New Castle), the DMV Exclusives (Capital Heights, Md.) and the Virginia Wildcats (Va. Beach). Lynchburg will also host the Palm Beach Phantoms for its lone non-conference bout. The top three teams from each conference will make the playoffs, which begin July 11 and conclude with a championship game and all-star showdown on July 25. For more information or to purchase tickets visit www.HillCityStampede.net or follow the team on www.Facebook.com/HillCityStampede.

2015 Home Game Schedule Lancer Stadium at Amherst High School 139 Lancer Lane, Amherst • Kickoffs at 7p.m. May 16: vs. Virginia Wildcats June 6: vs. Palm Beach Phantoms June 20: vs. Delaware Legacy July 27: vs. DMV Exclusives

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Irises as companion plants for roses on the old OCC brick wall . Photo by Susan Saandholland.

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[ GARDEN]

A GRAVE GARDEN MEMORIAL WHERE HISTORY MEETS NATURE IN A TOKEN OF REMEMBRANCE THROUGH THE AGES BY SUSAN TIMMONS, Master Gardener

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With sunset approaching, long shadows turn tombstones into slightly tipsy silhouettes. Photo by Ted Delaney.

“When Johnny comes marching home again Hurrah! Hurrah! We’ll give him a hearty welcome then Hurrah! Hurrah! …The village lads and lassies say With roses they will strew the way, And we’ll all feel gay When Johnny comes marching home.” - Lyrics from 1863

any a girlfriend, fiancée, wife, mother and sister (and even some menfolk) sang these lyrics while clinging to hope that their beloved soldier would soon come home from the war. Maybe you recall the orchestration of this war music from Gone with the Wind and other movie soundtracks. Union or Confederate, loved ones sang for Johnny’s safe return from the Civil War. But Johnny didn’t always come marching home. Instead of strewing roses in his path, those he left behind tearfully placed them on his grave. That is, if he was lucky enough to make it home for his final resting place. Many a soldier didn’t make it home at all—alive or dead. The wounded and diseased were transported in droves by train from battlefields to Lynchburg, the Confederacy’s second largest permanent hospital center, and 2,201 of these from 14 states now have the Confederate Section of Lynchburg’s Old City Cemetery (OCC) as their final resting place.

FIRST IMPRESSIONS OF THE CONFEDERATE SECTION The undulating 27-acre OCC “gravegarden” hugs a Lynchburg hill high above the James River—duly located to offer a final home as close to heaven as our terrain can offer. The entrance drive lined with Atlantic White Cedars lifts my eyes to rolling foothills of the Blue Ridge beyond, and several hundred yards past the cemetery gate, a late-winter, sun-strewn path to the left beckons me toward an inviting 124

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The late-winter, sun-strewn path invites visitors through the entrance arch of the Confederate Section. Photo by Susan Timmons.

granite arch sheltered by a graceful overhanging Deodora Cedar and carved with the simple phrase, “In Memory of the Confederate Dead Who Are Buried Here.” Lending an aura of mystery and reverence, the perimeter of the Confederate Section in the OCC is shrouded in an almost unbroken 12-foot-high American Boxwood hedgerow on all sides except the southwest border with its 5-foot-high, 500-foot-long red brick wall. As enticing as the entrance to a great cathedral, the arch lures me to discover secrets beyond. And they do not disappoint. At first sweep I take in majestic trees—a commanding 150 year-old Tulip Poplar, many Sugar Maples (old, young, and stumps returning to the earth) and several striking sculptural features—a memorial obelisk soaring above its earthen mound, a speaker’s belvedere, a concrete bench for weary veterans and a boxwood parterre filled with butter-yellow crocuses. And row upon row of small rectangular marble grave markers, some slightly askew, with a random smattering of small, fluttering weather-worn flags of various persuasions: Confederate, several Southern states and American. Then a train rumbles nearby and brings me back to the sad story of men and boys, some mere children, under the markers in these rows.

BACK STORY ON THE GRAVEGARDEN Descriptive plaques, markers, brochures and Jane Baber White’s book, “Once Upon a Time: A Cemetery Story,” all tell the tales of these soldiers and the ladies of the Southern Memorial Association (SMA), formed in 1866 to shoulder care of the Confederate >>

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GARD EN Memorial Day services. But over time these roses declined, and 50 years later were removed, leaving only a few scraggly antique rose bushes surviving on family plots. According to OCC records, “By the mid-1980’s the neglected Old City Cemetery was starting to look like a trash dump mingled with tumbling tombstones, scruffy uncut grass and no landscaping or flowers to speak of.”

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part of the OCC. These early SMA leaders planted the boxwood hedge, parterre and Sugar Maples, placed the obelisk, belvedere and bench and over a period of 15 years, marked all 2,201 graves with marble tablets inscribed with each soldier’s initials, company, regiment and state—guided by meticulous burial records from George Diuguid, undertaker. For 100 years dedicated SMA ladies cared for the Confederate Section, sometimes partnering with the city. Lined with roses in 1933, the old brick wall made a memorable display for annual

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The American Boxwood hedgerow envelopes the grave markers, obelisk and speaker’s belvedere. Photo by Ted Delaney.

Rising to the challenge under Jane White’s passionate, able and contagious leadership, the ever-faithful SMA expanded its mission beyond the Confederate Section to include the entire cemetery and retrieved it from its plight. This journey of rehabilitation and development, begun in the 1980s, continues to expand through buildings, sculptural structures, landscaping and programs into present day. Confederate Section work has taken many forms, such as restoration of the toppled speaker’s belvedere and replacement of many of the felled ancient Sugar Maples after a devastating 1993 storm, while other trees were cut down and stumps left to return to the earth with their human neighbors. One of these was a 120-year old sugar maple, one of many planted by Lucy Norvell Otey and her husband, Colonel Kirkwood Otey, a disabled Confederate veteran who used his crutch to tamp dirt around the roots of each tree while she held it in place. Cut down in 2003, a plaque on the stump contains two poems that speak of reverence for the dead in this sacred place:

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CLOCKWISE FROM TOP RIGHT: Heirloom roses attract bees. Photo by Ted Delaney. Antique roses drape over the red brick wall. Photo by Doni Guggenheimer. The OCC heirloom rose collection includes many with unusual bloom shapes and colors. Photo by Ted Delaney.

Excerpt from The Giving Tree by Shel Silverstein, 1964 “I don’t need very much now,” said the boy, “Just a quiet place to sit and rest. I am very tired.” “Well,” said the tree, Straightening herself up as much as she could, “well, an old stump is good for sitting and resting. Come, Boy, sit down. Sit down and rest.” And the boy did. And the tree was happy.

Thanksgiving Mourning by Sarah Elizabeth Smith, 2003 Train cars pass, smooth as wind--Background music for the dead. Resting 150 years in this old cemetery, boys with Yankee tongues and southern slurs slept together in the end. Now a united nation cared for their unmarked, Cookie cut gravestones. Rose bushes line the yard; mountains enclose the dead moving gracefully in Thanksgiving mourning. Chilled sunlight etches the figure of a maple, whose roots hug another unmarked tomb. This old tree feeds on succulent corpses. Passion, patriotism and youth are scaled into its bark.

TODAY’S STORY COMES UP ROSES Thanks to brilliant collaboration between rosarian Carl Cato and Jane White, whose SMA leadership grew into service as OCC’s first Executive Director, the present rose collection was envisioned, and planting began in the ‘80s. According to Ted Delaney, current OCC Executive Director, “Jane went to work—physical labor—to make it happen. Thus, the handsome brick wall is now covered with a magnificent collection of heirloom roses…” Companion plantings for the roses, such as lavender and other herbs, not only add to the charm of the place but also help discourage pests, and something is blooming almost year round. >>

20th Annual Antique Rose Festival A three day rose festival celebration of heirloom roses. Featuring nationally recognized antique rose expert Rev. Douglas Seidel. Friday, May 8: "The China Revolution" Lecture and Reception Saturday, May 9: Personalized Rose Advice During Rose Sale Sunday, May 10: Guided Walking Tour of Cemetery Roses Old City Cemetry, Lynchburg. For more information visit www.gravegarden.org

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CLOCKWISE FROM TOP LEFT: The ever popular Antique Rose Festival draws visitors and shoppers from far and wide. RIGHT: Fall foliage of Sugar Maples sets off the boxwood parterre and speaker’s belvedere. Photos by Ted Delaney. BOTTOM: As winter’s snow melts, butter-yellow crocuses raise their cheerful faces to greet guests. Photo by Susan Timmons.

Most of the roses in the Confederate Section are planted chronologically by date of introduction, as far back as pre-1581 (Rosa Mundi and Musk Rose). Over 300 roses are now thriving, and some that were moved to the southwest side of the wall for increased sunlight are pruned to drape gracefully over the wall. Today’s care and maintenance is shared by the City of Lynchburg, the SMA and volunteers such as rosarian and expert pruner, Kaye Moomaw. The roses, in Jane’s words, “…are the symbol, the common thread of love and beauty and persistence— thorns, problems, blooms, bursts of energy, cycles of progress, some losses, some gains, some victories. Through it all— its restoration, reclaiming, rehabilitation, they have been there.”

MORE ROSY NEWS As a Virginia Historic Landmark and on the National Register of Historic Places, the OCC and Confederate Section enjoy credibility as a destination worthy of sharing with the world. Director Delaney notes, “The annual rose festival in May during peak bloom draws tourists from far and wide.” Confederate Memorial Day, the Sunday before our national Memorial Day, brings the community together for a floral memorial to honor those buried in this section. Thousands of cut flowers from gardens, roadside or grocery stores are gathered by Sunday school classes, neighborhoods and individuals and then placed on each and every one of the 2,201 graves. This year the event is May 24th. For our united nation, Memorial Day is the last Monday in May, the 25th of the month. It’s a day of remembering and honoring all the men and women who sacrificed their lives while serving our country, giving up their future for their families, homes and country. We, as mothers, fathers, sisters, brothers, wives and friends, remember them as we remember all the Johnnies If you have a question for the master gardner, email from every war who didn’t come feedback@lynchburgmag.com, marching home. I, for one, will and we may print your question! strew roses on their graves.

Ask the Gardener!

Meet the Gardener

Susan Timmons served in the 1970s as Virginia’s first Environmental Impact Statement Coordinator, then Assistant Administrator and Acting Administrator of Virginia’s Council on the Environment and editor of The State of Virginia’s Environment. During that time she also served on the Board of Directors of the National Association of Environmental Professionals and received the National Wildlife Federation’s Award for Environmental Communications. More recently, she worked in higher education and non-profit management and, in retirement, she serves as a member of the Speakers Bureau of the Hill City Master Gardeners Association with a series of talks on “Gardens of the World.” Susan and her husband, Tim, live and enjoy their mostly DIY country garden at Walnut Branch Farm in Bedford County.

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Fredericksburg is home to four major Civil War battle sites.

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[ T R AV E L ]

From Jackson’s Arm to Carl’s Custard

A NO-FAIL GUIDE TO EXPERIENCING ALL THAT FREDERICKSBURG HAS TO OFFER BY SUZANNE RAMSEY Photos Courtesy of Fredericksburg Area Tourism

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Drive thru happiness.

Timberlake | Wards Road | Linkhorne

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www.joe-beans.com

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CLOCKWISE FROM TOP RIGHT: Hugh Mercer Apothecary gives a close look at historic medical treatments . Trolley tours give an overview of the area's history. The Kenmore Plantation and Ferry Farm preserve the history of George Washington's family.

few years ago, having watched a segment on “CBS Sunday Morning” about Carl’s Frozen Custard, my husband and I made the near-three-hour drive from Lynchburg to Fredericksburg to see what Carl’s, a culinary institution since 1947, had to offer. Apparently, that’s how lots of people end up in Fredericksburg, Virginia. “Carl’s is a super-fun place,” Julie Perry, manager of the city’s visitor center said, adding that it’s “gotten so much notoriety” over the years that some people visit Fredericksburg just for the ice cream. But while Fredericksburg may be known far and wide for Carl’s retro charm and road-trip-worthy confections, there’s more to experience in this nearly 300-year-old town than ice cream, amazing as it is. Much more.

OLD TOWN Founded in 1728 as a port on the Rappahannock River, Fredericksburg has what Perry describes as a “strong Colonial history.” In the historic district, or “Old Town,” 18th- and 19thcentury buildings still stand along streets named for various historical figures of the Colonial era: Prince Edward, Princess Anne, Charlotte, Caroline, George, Lafayette and others.

There are numerous historic homes to visit in and around Fredericksburg, among them George Washington’s childhood home, Ferry Farm, located across the Rappahannock in Stafford County, and Washington’s sister’s home, Kenmore Plantation. The Mary Washington House, where the mother of the first president spent her last years, also is open to visitors. A good way get an overview of Fredericksburg is by taking a trolley tour. Trolley Tours of Fredericksburg has been offering 75-minute, fully narrated tours since 1994. Tours leave from the Fredericksburg Visitor Center at 11 a.m. and 1:30 p.m., seven days a week, and cover a variety of historic sites. Hugh Mercer Apothecary, on Caroline Street, is another popular site for tourists. Named for a physician who practiced in Fredericksburg and died in the Revolutionary War, the museum’s exhibits feature items related to Colonial pharmaceuticals, medicine, military and politics. A “big attractor” at the Apothecary, according to Perry, are the live leeches. Using leeches for bloodletting was a common medical treatment for various ailments, before, during and after the Colonial period. “It’s one of those little call-out boxes for parents,” Perry said, referring to how fascinated children are by the blood-sucking creatures. “Live leeches could go with Stonewall Jackson’s arm as one of the oddities of our community.” >>

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TOP LEFT: The Confederate Cemetery honors the memory of slain soldiers. MIDDLE: Civil War reenactors bring history to live in numerous events throughout the year. BOTTOM RIGHT: The Hugh Mercer statue honors a veteran of the Revolutionary War and is located on Washington Avenue.

CIVIL WAR HISTORY Yes, you read that correctly: Stonewall Jackson’s arm. The Fredericksburg area has a rich Civil War history. It was the site of four major battles—Fredericksburg, Chancellorsville, Wilderness and Spotsylvania Courthouse—and the final resting place of Confederate Gen. Thomas “Stonewall” Jackson’s left arm. Amputated after a friendly fire incident during the Battle of Chancellorsville, the arm was buried in the family cemetery at Ellwood Manor. Ellwood, circa-1790, is located about 20 miles west of Fredericksburg in Locust Grove and once served as a Confederate hospital, among other things. Some say Jackson’s arm was later unearthed by Union troops, its whereabouts unknown, but one can still visit the simple, granite marker that states, “Arm of Stonewall Jackson May 3, 1863.” Free tours of Ellwood are available from April through October, and the grounds are open from sunrise to sunset, throughout the year. Admission also is free at all four area battlefields, which are managed by the National Park Service. Another point of interest for Civil War buffs is White Oak Civil War Museum, located six miles east of Fredericksburg in Falmouth. According to its web site, the museum “houses one of the nation’s most extensive collections of Civil War artifacts, representing both Union and Confederate troops. Most items were discarded or lost by troops camping in Stafford [County] before and after the battles in Fredericksburg and Spotsylvania in 1862-1863.” >>

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Open for tours, Chatham Manor is an 18th-century home located near the Rappahannock River. INSET: Time for tea at Mary Washington's House.

SHOP, EAT, SLEEP. REPEAT

AFRICAN-AMERICAN HISTORY One of Old Town Fredericksburg’s must-see historic sites, according to Perry, is one visitors might easily overlook: a slave auction block located on the corner of William and Charles streets. “That is just on the street corner, where it spent its entire career, not in a museum,” Perry said, calling the object a “sobering piece of our history.” Fredericksburg also was the site of what Perry calls “one of the largest mass exoduses in history.” During the spring and summer of 1862, an estimated 10,000 African-Americans crossed the Rappahannock to the north side of the river where the Union army was encamped. One person who crossed the river to freedom was John Washington, a Fredericksburg slave who recounts his story in “John Washington’s Civil War: A Slave Narrative.” Perry called the book “one of the few first-hand accounts of being a slave in America” and “one of the most compelling African-American Civil War stories.” Along the “Trail to Freedom,” a self-guided driving tour, historical markers tell the story of slavery in Fredericksburg and the surrounding area. Guided African-American history tours are also offered through Fredericksburg’s tourism office and Trolley Tours of Fredericksburg. Sites on these tours may include, among others, the Mary Washington House, which has slave quarters above the original kitchen house; Chatham Manor, site of a slave rebellion; and Belmont, the Gari Melchers Memorial Gallery, with its portraits of African Americans.

Fredericksburg’s 40-block historic district boasts more than 100 shops and is said to be an antique lover’s paradise. A quick web search indicates there are at least 16 antique shops on Caroline Street alone. There are other interesting shops as well, including Fraser Wood Elements, also on Caroline Street, which specializes in items made from reclaimed wood and recycled materials. The shop also sells crafts and home decor items made by local artisans. If all of this shopping makes you hungry, there are plenty of dining options in and around Fredericksburg. There is the aforementioned Carl’s Frozen Custard, of course, and one of Perry’s favorite eateries is Paul’s Bakery on Lafayette Boulevard. Paul’s makes dozens of different kinds of donuts, along with breads, cakes, cookies, pies and other treats. >>

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FARM-TO-TABLE DINNER AT

Pharsalia

IN BEAUTIFUL NELSON COUNTY

SATURDAY, JUNE 20 Enjoy Local Food Prepared by Dean Maupin of C&O Restaurant, Claudia Gibson of Claudia Gibson Catering, and Gail Hobbs-Page of Caromont Farm. Music by The Carol McAvoy Project

www.pharsaliaevents.com

Sponsored by Arboristry Associates • C&O Restaurant • Caromont Farm Claudia Gibson Catering and Carry-out Cuisine • Heartpine Company Merrill Lynch, The Hoskins Group • Moore & Giles • Mountain Area Realty Nostalgic Motor Cars, Inc. • Skyline Tent

Proceeds benefit Pharsalia’s historic restoration.

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TR AVEL CLOCKWISE FROM TOP LEFT: Foode provides a farm-totable menu experience. Old Town Fredericksburg is packed with shops, cafes and more. Look for beautiful views of the Rappahannock River during your trip. Carl's Frozen Custard serves up some nostalgic desserts.

According to Perry, there are no chain restaurants in the historic district. Instead, there is what she describes as a “wide variety of really fantastic culinary options,” among them Foode, pronounced “foodie.” The farm-to-table restaurant, whose chef, Joy Crump, was a contestant on Bravo’s “Top Chef,” has Lynchburg-area connections. Foodē uses hormone-free eggs from Auburnlea Farms in Gladys and goat cheese from Spring Mill Farm in Concord. Hyperion Espresso, at the corner of William and Princess Anne streets, offers a variety of coffees, along with teas, pastries and snacks. The shop is named for “one of the original Greek titans that brought the sun across the sky in the morning,” shop manager Amanda Jones explained, “which is kind of good for coffee.” At Sunken Well Tavern, guests can dine just a stone’s throw away from the Sunken Road, site of a major Union defeat during the Battle of Fredericksburg. The gastropub has 12 beers on tap and the menu includes >>

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TR AVEL TOP LEFT: River cruises on the Rappahannock give a taste of old world travel and scenic views. MIDDLE: The Fredericksburg food scene has something to offer every palate. BOTTOM: The Gari Melchers home, also known as Belmont, is a museum of the artist's works and daily life.

everything from Pan Seared Duck with Quinoa to a classic Reuben sandwich. One of the newest additions to Fredericksburg’s restaurant scene is Spencer Devon Brewing, a craft brewery and restaurant located in the historic district on George Street. The restaurant has six staple and four seasonal beers, and a menu that owner Shawn Phillips describes as “American contemporary” and “very elegant.” The Fredericksburg area also has numerous wineries, among them Mattaponi Winery, in Spotsylvania, which bill itself as a “Native American Indian Winery.” The award-winning winery is named for the Mattaponi Indians, the tribe of Pocahontas. The winery’s co-owner, Janette Evans, who is of Cherokee descent, said she’s “trying to bring the history [of the Mattaponi] out” in the area. If hard liquor is more your style, A. Smith Bowman Distillery, located in Fredericksburg, crafts small-batch whiskey, vodka, gin and rum. The distillery also offers complimentary tours. If you’re considering more than a day trip to Fredericksburg, there are lodging options in the historic district, among them 1890 Caroline House, Kenmore Inn, the Richard Johnston Inn and the Courtyard by Marriott Historic District. Vacation packages, focusing on history, food, wine and other interests are available through the city’s tourism website, www.visitfred.com.

For More Information: Ferry Farm and Kenmore Plantation www.kenmore.org

African American History Tours

Sunken Well Tavern

City of Fredericksburg, Tourism Contact: Lura Hill, (866) 405-3046 www.visitfred.com

www.sunkenwelltavern.com

Mary Washington House www.washingtonheritagemuseums.org

Spencer Devon Brewing www.spencerdevonbrewing.com

Chatham Manor www.nps.gov/frsp/chatham.htm

Hugh Mercer Apothecary Shop

Mattaponi Winery www.mattaponiwinery.com

www.washingtonheritagemuseums.org

Belmont, the Gary Melchers Memorial Gallery

A. Smith Bowman Distillery

Trolley Tours of Fredericksburg

garimelchers.umw.edu

www.asmithbowman.com/

www.fredericksburgtrolley.com

Fraser Wood Elements

1890 Caroline House

Ellwood Manor

www.fraserwoodelements.com

www.thecarolinehouse.com

www.fowb.org (Friends of Wilderness Battlefield)

Paul’s Bakery

Kenmore Inn

www.paulsbakery.com

www.kenmoreinn.com

Hyperion Espresso

Richard Johnston Inn

www.hyperionespresso.com

www.richardjohnstoninn.com

Foode

Courtyard by Marriott Historic District

Battlefields www.nps.gov

White Oak Civil War Museum www.whiteoakmuseum.com

www.foodeonline.com

Trail to Freedom www.trailtofreedomva.com

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www.marriott.com

EVENTS

MAY/JUNE 2015

CALENDAR OF EVENTS MAY 1

MAY 8–10

First Friday at the Lynchburg Museum 901 Court Str., Lynchburg 5 to 8 p.m. Free to the general public.

Peaks of Otter Winery invites you to Mother’s Day Weekend 2122 Sheep Creek Road, Bedford Noon to 5 p.m. Follow the back roads along the picturesque Blue Ridge for a taste of grandma’s fruit wine. Mom gets a gift. www.peaskofotterwinery.com

First Friday at Riverviews Artspace 901 Jefferson Street G3, Lynchburg 5:30 p.m. to Midnight Free and open to the public.

MAY 2 Finger Licking Feast Mountain Run Farm, Sedalia 4 to 9 p.m. Hosted by New Vistas School; live music, dinner and auctions. Tickets are $75. Information at (434) 846-0301. 18th Annual SML Triathlon Smith Mountain Lake State Park 1235 State Park Road, Huddleston 8 a.m. to 5 p.m. Participate or cheer for your favorites in swimming, biking and running events at the beautiful Smith Mountain Lake State Park. Conversations with Thomas Jefferson and Andrew Jackson Thomas Jefferson’s Poplar Forest, 1542 Bateman Bridge Road, Forest 1:30 to 5 p.m. Matinee at 2:15 p.m. and reception at 1:30 p.m. Evening performance at 8 p.m. and reception at 7:00 p.m. Advanced tickets are strongly recommended. Matinee Performance Adults (16 and over) Youth (6-16) Advance $28.00 $12.00. Day Of $32.00 $14.00. House tours not included. $9.00 for house tours. Free Comic Book Day Star Port, River Ridge Mall 10 a.m. to 9 p.m. Stop by the store to receive free comics, see the 501st Legion from Star Wars and read some great comics. More information at www.freecomicbookday.com.

MAY 3 Free Organ Concert featuring virtuosa Gail Archer Westminster Presbyterian Church, 1022 Floyd Street, Lynchburg 4 p.m. Free and open to the public. More information at (434) 847-6655 or www.WPCLynchburg.org.

MAY 4 Student Spring Recital Memorial Chapel, Sweet Briar College 7:30 p.m. Recital by Sweet Briar music students. For more information, contact Marcia Thom Kaley at mthom@sbc.edu.

MAY 5 Dance Composition Showing Upper Dance Studio, Babcock Fine Arts Center, Sweet Briar College 7 p.m. A free presentation by Sweet Briar dance students. All are welcome. Shoes must be removed before entering the studio. For more information, contact Mark Magruder at (434) 381-6150.

MAY 8

Second Fridays in Centertown Bedford Centertown Bedford, Bedford 5 to 8 p.m. Art Galleries, museums and shops will be open.

MAY 8–9 56th Fishersville Shenandoah Antiques Expo Augusta Expo, Fishersville Friday, 9 a.m. to 6 p.m.; Saturday, 8 a.m. to 5 p.m. More information at www.heritagepromotions.net/events.

MAY 9 Beer & BBQ Annual Tasting Event Historic Miller Claytor House, Riverside Park 5 to 8 p.m. Presented by the Lynchburg Historical Foundation. Tickets at (434) 528-5353 or www.lynchburgtickets.com. Mother’s Day Tea Party and Wildflower Walk Smith Mountain Lake State Park 1235 State Park Road, Huddleston 11 a.m. to 1 p.m. Water Safety Day with Field Trip Fun 10 a.m. Grab a paddle and learn to be safe in the water! Register at www.FieldTripFun.com. $15 per child, all ages welcome. Parent must accompany children. VCCA’s The Commission Adventure Farm, Earlysville 6 p.m. Multimedia arts installation appearing for one night only! Includes cocktails, hors d’oeuvres, live music and art. Tickets starting at $125; more information at www.vcca.com. Children’s Dance Concert Murchison Lane Auditorium, Babcock Fine Arts Center, Sweet Briar College 7 p.m. A dance concert featuring children taking dance at SBC. For more information, contact Ella Magruder at (434) 381-6349.

MAY 10 Mother’s Day Tea Avoca Museum 1514 Main Street, Altavista 1:30 to 4:30 p.m. Includes tea and refreshments. Free for all mothers. General admission, $5 for ages 6 and older, $3 for seniors, free for ages 5 and younger. (434) 369-1076 Mother’s Day at Thomas Jefferson’s Poplar Forest 1542 Bateman Bridge Road, Forest 10 a.m. to 4 p.m. Give mom a special treat this Mother’s Day with a FREE tour of Poplar Forest. Admission is free for all mothers. >>

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EVENTS MAY 14

MAY 24

Luncheon & Fashion Show for Mothers Boonsboro Country Club, Lynchburg 11:30 a.m. Hosted by the Lynchburg Area Newcomers Club; buffet lunch; tickets are $18. Information at LANCinfo@lynchburgareanewcomers.com.

Decoration Day at Old City Cemetery 401 Taylor Street, Lynchburg 3 to 4 p.m. An annual Lynchburg tradition since 1866; bring cut flowers and lay them on veterans’ graves; meet in the Confederate section. More information at www.gravegarden.org.

MAY 15 Relay for Life of Campbell County/East Rustburg Rustburg High School, Rustburg 6 p.m. to 6 a.m. Information from Virginia Pulley at (434) 845-0973. Tom Maynard Memorial Poker Run at Smith Mountain Lake Smith Mountain Lake May 15 at 8 a.m. to May 16 at 5 p.m. Charity event featuring poker play on watercraft and boat safety promotion. Various prizes awarded. Call (540) 761-5147 for details.

MAY 16 10th Annual BBQ & Brew Sedalia Center, 1108 Sedalia School Road, Bedford Noon to 5 p.m. Live music and cold beverages for all ages. Barbecuers welcome; contact director@sedaliacenter.org. $10 advance ticket and $15 at the gate; children 12 and under free.

MAY 25 Remembering Their Sacrifice National D-Day Memorial, 3 Overlord Circle, Bedford 11 a.m. to 5 p.m. Special ceremony at 11 a.m.; admission free until noon. More information at www.dday.org.

MAY 30 Artisan Fair Sedalia Center, 1108 Sedalia School Rd., Bedford 10 a.m. to 5 p.m. Showcasing the best of the region’s community artists, agriculture, farm to table foods, live music and more. Admission $5. Details (434) 299-5080. “It's All About The Children” Golf Tournament Benefiting LCS Ivy Hill Golf Club, 1148 Ivy Hill Dr., Forest 9 a.m. $75 Per player or $300 per team; contact Joe Deffner 434-229-6126.

Relay for Life of Bedford Liberty High School, Bedford 4 p.m. Information from Jessica Huff at (540) 774-2716.

Freedom Fest to Benefit the National D-Day Memorial Freedom Aviation, 310 Hangar Road, Lynchburg 10 a.m. to 4 p.m. Tribute to local veterans and military history at the Lynchburg Regional Airport. Free admission with donations accepted.

MAY 19 Miriam’s House 16th Annual Luncheon Burton Dining Hall, Lynchburg College Noon to 1:30 p.m. For more information visit www.miriamshouseprogram.org.

1st Annual Cornhole Tournament Fundraiser Apocalypse Ale Works, 1257 Burnbridge Road, Forest 3 to 10 p.m. Family friendly event to benefit the Forest Rotary Club and the Forest Volunteer Fire Dept. No admission fee; games available for $5 entry. Live music, food trucks and more. Information at (434) 420-2322 or forestcornhole@gmail.com. “A Patriotic Tribute” concert Memorial United Methodist Church, Appomattox 7:30 p.m. Presented by Bells of the Blue Ridge; more information call (434) 851-0914.

MAY 31

“A Patriotic Tribute” concert Schewel Hall, Lynchburg College 7:30 p.m. Presented by Bells of the Blue Ridge; more information call (434) 851-0914.

Lynchburg Symphony Orchestra Finale Concert Towns-Alumni Lecture Hall, Liberty University, Lynchburg 3 p.m. $20, pre-purchased, for adults; children 12 and under free; www.lynchburgsymphony.org.

MAY 23

JUNE 5–7

Stars & Stripes Forever: Patriotic Concert National D-Day Memorial, 3 Overlord Circle, Bedford 7 to 10 p.m. Tickets available at (540) 586-3329. More information at www.dday.org. Horsin’ Around with Field Trip Fun 10 a.m. Saddle up to learn about animal care and safety. Register at www.FieldTripFun.com. $15 per child, all ages welcome. Parent must accompany children.

Memorial Day Weekend at Peaks of Otter Winery 2122 Sheep Creek Road, Bedford Noon to 5 p.m. Enjoy the scenery with a glass of wine. www.peaskofotterwinery.com.

Armed Forces Day/We Honor Veterans 5k National D-Day Memorial , 3 Overlord Circle, Bedford 8 a.m. to 5 p.m. Fundraiser race for The National D-Day Memorial and Centra-Bedford Hospice Care. www.dday.org.

Family Fun Fest Bedford Moose Lodge, 2986 West Lynchburg Salem Turnpike, Bedford 11 a.m. to 5 p.m. Fundraiser for the Bedford Community Christmas Station featuring carnival games, prizes, live music, hay ride and craft vendors with food and drink available for purchase.

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Celebrate D-Day with Peaks of Otter Winery 2122 Sheep Creek Road, Bedford Noon to 5 p.m. Visit the National D-Day Memorial, present your receipt at the winery and receive a 10% discount on your purchase. www.peaskofotterwinery.com.

JUNE 5 First Friday at the Lynchburg Museum 901 Court Street, Lynchburg 5 to 8 p.m. Free to the general public.

EVENTS First Friday at Riverviews Artspace 901 Jefferson Street G3, Lynchburg 5:30 p.m. to Midnight Free and open to the public. National Donut Day at Old City Cemetery 401 Taylor Street, Lynchburg 11 a.m. to 1 p.m. Drop in for a free donut and tour the Station House Museum. More information at www.gravegarden.org.

JUNE 5–7 “Grease” by Little Town Players Little Town Players Theatre, 931 Ashland Ave., Bedford Tickets, $15 for adults, $10 for 12 and under. Box office information at (540) 586-5881.

JUNE 12 Relay for Life of Lynchburg City Stadium, 3176 Fort Ave., Lynchburg 7 p.m. to 3 a.m. Information from Blair Wade at (434) 845-0974. Second Fridays in Centertown Bedford Centertown Bedford, Bedford 5 to 8 p.m. Art Galleries, museums and shops will be open.

JUNE 12–14 “Grease” by Little Town Players Little Town Players Theatre, 931 Ashland Ave., Bedford Tickets, $15 for adults, $10 for 12 and under. Box office information at (540) 586-5881.

JUNE 13 Made in the Shade Craft Beer Festival Avoca Museum, 1514 Main Street, Altavista Noon to 6 p.m. Features six craft breweries, live music, craft vendors, house tours and food trucks! Tickets at (434) 369-1076 or avocaevents@embarqmail.com. Little Horticulturist with Field Trip Fun 10 a.m. Master Naturalists will teach the science of plan cultivation. Register at www.FieldTripFun.com. $15 per child, all ages welcome. Parent must accompany children. Teaching with Historic Places: Workshop for Teachers Prothro Dining Room, Sweet Briar College 8 a.m. to 3 p.m. An annual all-day event for teachers to learn about historic places in Virginia. Theme is “Farms & Barns;” more information, email Tusculum Institute director Lynn Rainville at lrainville@sbc.edu.

JUNE 19 Celebrate Father’s Day at Peaks of Otter Winery 2122 Sheep Creek Road, Bedford Noon to 5 p.m. www.peaskofotterwinery.com.

JUNE 25–27 ‘Doc’ McCabe Memorial Bluegrass at Sedalia Festival Sedalia Center, 1108 Sedalia School Rd., Bedford, Va. Camping and concerts all weekend long! Tickets available at (434) 299-5080; bluegrass@sedaliacenter.org.

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SNAPSH OT

SNAPSHOT Images from Lynchburgâ&#x20AC;&#x2122;s storIed hIstory

Living the Life: Virginia Beach History Museum Post The unveiling of The Listening nt ume Mon of statue at the base n know ue, stat The . Terrace ca. 1926 pted scul was oy, ghb locally as The Dou by Charles Keck.

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