Lexplore - Spring 2024

L explore

Editor’s Note

This magazine was written, photographed and designed by the Journalism 351 class, Editing for Print and Online, during the 2024 winter term at Washington and Lee University.

Each student in Editing for Print and Online pitched, reported and wrote the best story they could, captured the most compelling images possible and designed the most inviting layout within the time they had.

What you hold in your hands shows how ideas morphed into stories with photos. But the work also represents the individual journey of each student.

The 11 students picked a theme best described as people and places in and around Lexington. You’ll meet a blacksmith, bakers and baristas. A special thanks to co-instructor, Michael Todd, who trained them how to shoot crisp photos and design engaging layouts for their stories.

We hope their work helps you explore new places and meet some great folks along the way.

Dr. Alecia Swasy

No story or any creative endeavor is ever truly finished. You simply run out of time.

This magazine is a testament to that truth.

I hope they learned a few things along the way and take pride in their work. I know I certainly do.

Michael Todd

FORGING IN THE FLAMES

Follow Lee Sauder’s journey around the world, from workshops in Maine to archeological expeditions in Sudan, as he keeps the ancient art of blacksmithing alive.

Editors Note

Pizza & Pints

With local sources ingredients, chefs at Heliotrope have been cooking up creative pizzas since they opened in 2019. Get to know the creative process behind the staple Lexington eatery.

Breaking

Bread

From monthly bread days to supplying local venders, the farmers at Season’s Yield Farm are bringing the community together through food.

Big Spring Farm

From a historic waterfront barn rolling meadows and mountain views, this venue brings a rustic charm to weddings and events throughout the year. Get to know about this unique wedding nestled in the mountains of the Shenandoah Valley.

Lending a Hand

Meet the people feeding the hungry in Rockbridge County. A community grocery store has been helping for decades.

28 30

Lives Behind the Lavender

Brian and Penny Ross have been tending to lavender fields for over five years. Learn more about their lives together traveling the globe across five continents.

An insider’s guide to the treasures throughout the Blue Ridge. From hiking, to tubing and more, Rockbridge and Lexington have something for everyone in the family. Where’s

Behind the Music

Q&A: Find out how Diana MadsenSchofield’s has continued to give back to the Rockbridge music community for over 40 years.

HELIOTROPE GOES LOCAL

Pizzas & P ints

Luke Fountain

Chef Corey Smallwood tends 900 degrees and churns out around 75 pizzas a night at Heliotrope Brewery.

One night it may be a tango of roasted corn, lime and chipotle. On another, fresh ham and pesto swirl under a blanket of melted

mozzarella cheese with a balsamic glaze.

“If we can dream of a pizza,” Smallwood said, “we’re going to make it.”

seasonal ingredients and the global trend to support local farmers and better nutrition. Since 2000,

“If we can dream of a pizza, we’re going to make it”

to Tastewise and the National Restaurant Association.

“Lots of restaurants will throw some locally grown greens on the ball game to shape your menu

Photos, Story and Design By

according to seasons and supply,” said Mary Pedersen co-owner of Verdant Acres Farms, which grows organic produce. “They are without a doubt doing it the right

Co-owners Erik Jones and Jenefer

with a mission to bring high quality local food to Lexington residents.

that brings our community together and does it the right way,” Jones said.

“With so many fast-food chains and processed foods, we think it is important to produce the best, most ethical, and products.”

lately, sometimes prices can go up a little.”

The second issue is logistics. Working with many small nightmare.

“When you are getting tomatoes from one farm and

much as they expected or orders may fall through, but we adapt.”

Still, choosing to rely on local ingredients like those from Verdant Acre Farms comes with

“When you raise animals and produce like we do, it takes longer, costs more, and is more labor

prices but the end product is more nutritious and more ethical.”

But Smallwood says he tries to make sure they keep prices low.

“We do our best to make sure we

making sure that we don’t pass it on to customers,” Smallwood said.

Another challenge is unpredictable

“In months like January and February, there’s a lot less fresh local produce around to use,” Smallwood said. “I see

big challenge. It can be harder in the winter but we make do and create

Just recently we said let’s put Tikka Masala on a pizza, and you know what?

But Heliotrope isn’t just about

chance to “taste Virginia” with anything from crisp locally forged hops.

sustainable practices.

and keep it clean,” said Thomas Maxey, founder of Gracious Day Grains. “So much of our food today, grown on big industrial farms, is soaked with pesticides and other harmful chemicals. By growing our crops as

That barley gets shipped an hour down the road to Heliotrope where it’s soaked in hot water, releasing and aromas, and local forged yeast does the rest. It ferments the sugars into alcohol and bubbles. Finally, the

bottled or kegged.

“Making beer is just as much a science as it is an art,” Jones said. “I am my own worst critic and don’t excitement is making sure I get the ratios right: temperature, aging, yeast, etc. There are plenty of things that could go wrong, but that’s the fun.”

“Making beer is just as much a science as it is an art”

Heliotrope’s mission to cook with local products is equally apparent in their beer.

“With the beer, we’ll try to use ingredients like fruits and other ingredients that are fresh at the time,” Jones said. “Last summer we made a beer with fresh watermelons grown at Herman’s fruit stand just up the road. We will use local honey in the summer too. Right now we in it.” Despite the challenges, worth it.

“Our commitment to fresh, highquality ingredients, whether it be

Heliotrope has four steel tanks which ferment ales and lagers. The tanks are named Joe, Mick, Paul and Topper, after the four members of The

our most popular Margherita pizza or with we think our mission makes us who we are,” Smallwood said.

Many customers agree.

get a beer or a pizza, I’ll always point them to Heliotrope,” Kelsey Portwood said.

“It’s the best place in town.”

Local producers like Verdant Acre Farms supplies the

Clash band.

From the Garden, From the Grain

realized his true passion was bread making, specifically sourdough.

Because they were short-staffed, the family’s products could only be sold every other Saturday. Organically, Seasons’ Yield Farm Bread Days were born.

“We would sell bags of lettuce, carrots, and a few loaves of bread right out of our house every other weekend,” he said, “and we called it Bread Day.”

The Shears welcome the public to their farm to enjoy freshly baked breads, pastries and specialty items like whole-hog barbeque.

Daniel Shear grew weary of Army deployments that took him away from his wife, Fawn, and their five children. But a 2012 visit to his parents’ home in Raphine, Virginia convinced the couple to follow their entrepreneurial dreams and become farmers.

“The military really exposed for us the brevity of life,” Shear said. Shear put his family first when he decided to farm in Virginia. Now, the family of seven live in Raphine and raise pigs and chickens, bake sourdough loaves and host a bi-monthly “Bread Day” for the surrounding community.

Vegetables were where the two thought to start their endeavors, so the Shears entered farming through the garden. But over time, Shear

“It wasn’t necessarily a part of our master plan,” Shear said, “Now, it has become a twice-a-monthly staple.”

Bread Days offer sourdough loaves, baked goods, espresso and occasionally wood-fired pizzas.

Shear said Bread Days have fostered a special sense of community between the Rockbridge County and Lexington areas.

Shear said most of Seasons’ Yield employees are friends of theirs. Today, there are eight full time staff and 12 part time staff members. General Manager Ben Gilbert said the work culture and partnership that has fostered between him and the Shears is what keeps him at the business.

“They’re just good people,” he said. “I feel like I’m friends with my co-workers and friends with my boss.”

The Shear family farm. Photo seasonsyieldfarm.com

Daniel and Fawn Shear Photo seasonsyieldfarm.com

Story, photos and design by Ruby Gregg

In 2021, an opportunity to expand into downtown Lexington presented itself to the Shears. The family befriended Haywood’s Guest Chef, Jared McCaroll, who saw a potential for morning pastries in the established restaurant.

Unbeknownst to the Shears, McCaroll recommended Seasons’ Yield Farm to management.

“He [McCaroll] said, ‘hey this has got to work, you’ve got to give Seasons’ Yield an opportunity in Haywood’s’,” Shear said.

Ironically, the Shears hatched their business plan over dinner at Haywood’s, where they now operate Seasons’ Yield out of. In 2012, the couple envisioned their future of bread making and farming. Now, 12 years later, the pop-up resides in the same building they once discussed the vast possibilities of one small idea.

“It’s so cool to think full circle where we’re at now, literally renting this space, as the beginnings were right here,” Shear said.

The Shears took the leap. Acquiring a rental spot in

downtown Lexington allowed the business to reach new crowds such as the W&L student and faculty community.

“It felt like a hand-in-glove fit,” Shear said.

Shear said the energy in the café is significantly better due to the life the students provide. Washington and Lee junior Sinclair Walker said the kindness she feels from the staff is what keeps her to be a frequent customer.

“It’s clear that it’s a family business and that the employees care about what they do, who they serve, and who they work for,” she said.

Mary Morgan Lilley, another Washington and Lee junior, is a regular at the café. She said the quality of the food and the establishment is what attracts her, but the people make the place. ”

“The staff is always friendly,” she said.

Seasons’ Yield recently established a new business venture – shipping baked goods. Gilbert said they’re excited about what a service like

this could mean for nationwide business growth.

“We want to nourish people,” Shear said. “We want to do that on a larger scale, and this is our vision to do that, the mail order system.”

Their recent efforts to expand are important, but managing the Lexington café remains a priority.

“It’s clear that it’s a family business and that the employees care about what they do, who they serve, and who they work for.”

Fresh baked croissants are a Seasons’ Yield staple. Photo seasonsyieldfarm.com

Ben Gilbert makes a latte.

The Shear family. Photo seasonsyieldfarm.com

As the Haywood’s location has grown in popularity, the Shears and their staff feel that they’ve successfully ingrained themselves within the city’s atmosphere.

“I feel really connected to what’s going on in downtown Lexington because of this job,” Gilbert said.

Between their farm location and rented space in Haywood’s, Seasons’ Yield Farm is flourishing.

But the business feels constrained.

Gilbert said the future of the

business is a spot in downtown Lexington that is their own.

“We want to nourish people. We want to do that on a larger scale.”

Next year, Seasons’ Yield will move to 116 North Main St. The Shears will own the space with Rockbridge Barbell.

The new place will seat around 80 people and offer an expanded menu.

“Having our own spot opens so much opportunity,” Gilbert said. “We’re all about being a place where people can gather and have good conversation.”

Scene from Bread Days. Photo seasonsyieldfarm.com

W&L Students Love Their Daily Grind

Story, Photos, and Design by

Frances Bragg

Reagan Radocesky, a sophomore at Washington and Lee Gelateria every week. Her go-to syrup and almond milk.

Radocesky decided Pronto was her atmosphere, bright lighting and friendly workers. “It’s the most consistent one,” she said, “And you can tell it’s authentic.”

students look for quality and atmosphere, opting for local shops over chains like Dunkin’ or Starbucks. Pronto was the most students.

prices, quieter study spots or

Their opinion matters. A 2024

consumption trends showed that 51% of Americans purchase their

least once a week, and two in three

votes for those looking for lower

prefers to leave downtown to treat

“I love Roadmap because they say, but theirs actually tastes like lime, or cherry, or chocolate, or whatever they say it’ll taste like.”

students don’t go to Roadmap because it’s not walking distance from campus. But she recommends

unique drinks and its national the U.S.

Students say they spend roughly the same amount of money at each

cheapest option, at $2.20, while Pronto costs $2.73 and Roadmap is $3.

When hungry, 85% of students said Pronto serves the best food. Their menu includes fresh pastries, salads and a variety of baguette sandwiches.

Most students would prefer to go on a date to Pronto, which they rank as the most inviting option. But LexCo’s dark and to study.

says LexCo’s iced dirty chai latte hits the spot every time. She also loves the shop’s warm and homey environment.

“Every time I’m in there,” Wills version of a hug, and it’s a great escape from the craziness that is college life.”

Customer mug collection at LexCo.Customers seated outside at Pronto.

Photo courtesy of Meridith Benincasa

Coffee bean storage at Roadmap. Customer working at Pronto. Photo Courtesy of Meridith Benincasa.

A HOMEBEHIND THE DOOR OF A MUSIC STORE

Story, Photos and Design by Kate Keeley

DWhat brought you to Lexington?

My husband. There was a guy that was an electrician at Washington and Lee that my husband knew from Penn State. My husband wanted to move east. When he called this guy, he said, “Well, you should come to Lexington.” I didn’t want to move, but my criteria for moving [were] I wanted to live in a house with plumbing, I wanted to have a creek in my yard and I wanted to live in a college town because I felt they were more vibrant. So, he found this farmhouse and we moved out there.

Why did you decide to open your store?

I worked for the guy who [became president of] the Gibson guitar factory [in Montana]. I worked at his place for three years. I taught a year in Montana, and I had been playing piano at this ski resort. When we moved here, I thought I’d just give lessons at the local music store, and there wasn’t one. I kept saying, “Well, maybe I’ll just start my own store.”

One day my husband came home and he said, “I rented you a spot for your store.” And I went, “Oh my

own.” I called Steve Carlson, who was the Gibson guy, and he gave me the name of his main supplier. And so,

How did you get involved in music?

My parents loved music. When we moved, my mom years old and I’d never seen her play the piano. All of a sudden, she sits down and her hands just start moving and all this music comes out of it. It was astounding to me. So, I started on piano in third grade. Trumpet in fourth grade. Got a guitar

In high school, my sister’s boyfriend said, “You should learn the Montana mom had a stopped by the barber in our town to see about taking

When I went in for my lesson, he gave me a cassette them learned, come back.” In two months, I was competitions. I played in a couple of bands out there [in Montana], and then I moved out here and just got right away into the music.

How have you remained open and

A lot of people ask me that. One of the things I read after I had already opened was to have a students sign up [for lessons]. I’ve always run at of the running of it, and the management too. I half years.

I ended up raising four children in here. When they were going to school and doing sports, they could come here and hang out. It also became our base in town. It just always worked out. And now the biggest problem for me is

retire. I have this great sense of obligation to keep a music store in town.

heart of it was in Virginia, Kentucky and Tennessee. A lot of the really famous bluegrass people came from United States was in Fincastle, which is right down the road. There were some pretty famous musicians to come out of this area. Or that are still famous to this day, playing old-time music. I think that this area had a lot of love for music in it. It seemed like everyone I knew played music when we moved here.

Why is music important in a small town?

I learned all about playing bluegrass in Montana because the guy I worked for was a banjo player and he taught me a lot about it. But then as I started to learn, really the

Guitar. I like them all, but I think the guitar is and even with marginal chords, people can play it and have a good time with it. Banjo is super fun. It’s like riding a horse fast. I played bluegrass banjo and it’s just fun and exhilarating to play a banjo fast. And charm.

Rockbridge Music?

The independence. My husband said I could never work for anyone else. He started to work here one day a week for me while I give lessons and I said I have to to take my orders. I’ve also never had to worry about vacation time. If I want to go, I can go. That’s one of the things I realized. I was going to close it last year, but then I thought, I don’t really need to close it to retire. It has a lot of freedom built into it.

Michael Whitlow, a Lexington resident, spends a Friday afternoon trying out new guitars at Rockbridge Music.

I HAVE THIS GREAT SENSE OF OBLIGATION TO KEEP A MUSIC STORE IN TOWN. “

House Mountain

Only a 30-minute drive away from Lexington, House Mountain offers a quick hike to an open landing for a beautiful sunset spot. Driving through Buena Vista to reach the winding roads that lead to the trail head is all made worthwhile when summiting the mountain. Begin your hike around 4 p.m. to crest the stop of the mountain around sunset time. You are welcomed at the top with an aerial view of Virginia's Blue Ridges all around you. Sit on the rocks or run around in the grass, the landing at the top of House Mountain has plenty to offer. “The view of the Blue Ridge Mountains is breathtaking, especially during the fall when the leaves are changing,” said avid hiker Lizzie Lamb. After the sun settles below the mountains, begin to head back down the trail to your car to beat the darkness.

Lexplore!

By: Mary Schleusner

A guide to your city's treasures nestled in nature. Stunning hiking, trail running, biking, white and flat-water paddling, caving, cold and hot water fishing, and the best lookouts in the country.

Glen Maury Park

Goshen Pass

Overlooking the small sleepy town of Buena Vista, Glen Maury Park gives yet another breathtaking view of the Blue Ridge Mountains. Gazing up at the blue sky while lying on the grass, Glen Maury offers a double decker shelter for meals and events, as well as swings and a playground. No better place to take the long mountain drive than just to enjoy a meal. The lookout gives an aerial view to soak up the Blue Ridge Mountains that surround you. This park is a perfect way to explore Rockbridge’s nature at your leisure.

Cresting House Mountain above the clouds.

Photos and Design by Mary Schleusner

Panther Falls

Spring through summer, Panther Falls remains the perfect escape nestled in the deep woods of Lexington. It is a short 30-minute drive away from the center of the town paired with a quick walk down the mountain to arrive at the waterfall. A lovely swimming hole is presented in front of you to escape from the heat. “Don’t forget your beach towel, book, and some sunglasses to make for the perfect day,” Lamb said. You can jump off the rocks, climb behind the waterfall, or simply sunbathe atop the rocks to take in the sounds

Enjoy Goshen's still river as the sun basks down.

Goshen Pass

Whether you are a fisherman, swimmer, a student, or even a dog, Goshen Pass has something for everyone. Between the spring and fall seasons, you are bound to run into someone finding tranquility in nature. “It is a secret Eden off the highway,” Lamb said. Goshen is an entrance to the Maury River. Walking down the steps you'll find an array of picnic tables and the sun reflection on the river as it runs over the rocks. Making your way to the middle of water, the current will pass under your body as you look into the distance at the endless river surrounded by the forest, with the mountains towering in the horizon. James Dick, Head of the Outdoors Club at Washington and Lee University advises that the perfect day for Goshen is at Chamber’s Ridge. “Stay until sunset at Chambers Ridge,” Dick said, “you’ll be looking down at the river and the rapids above the birds, and it’s absolutely gorgeous.” Don’t forget to pack a snack for your full afternoon adventure ahead.

around you. A getaway from the Lexington heat, Panther Falls welcomes everyone with the sounds of the waterfall, birds chirping, wind blowing, and friendly laughs

Tinker Cliffs

Looking for a rewarding view? Tinker Cliffs is for you. This 12-hour behemoth lies 45 minutes outside of Lexington and contains twists and turns throughout the hike. Come experience the 19.5 miles of Tinker Cliff trails through strenuous switchbacks and pieces of the Appalachian Trail to be greeted with views of the Carvin Cove Reservoir. Walk out on to the rock cliffs to overlook miles of hills and valleys coated with green trees. Snap a photo on top of this glorious look out looking to be on top of the world.

Devil’s Marble Yard

Looking for a challenging but fulfilling adventure? Devil’s Marble Yard is for you. A 15mile drive from Lexington, a tower of boulders awaits you ready to be scaled with your friends. “This one is no joke,” says Davis Bussey, the founder of Virginia’ largest hiking group, Hikers with History. “Don’t be afraid to tackle this hike. With some patience and leg strength anyone can do it,” Bussey said. However, the perfect experience can be found hiking underneath a full moon. Don't worry about

a headlamp- the moon illuminates each marble guiding you to the top for a star-gazing lookout. Not into night hiking? Scale the rocks during the day and follow it up with an evening picnic on Thunder Ridge Overlook. This spot is one of the best sunset overlooks in Virginia and can be found up the Petite’s Gap gravel road.

Brushy Hills

Looking for a great first date location? Dick recommends Brushy Hills. Only a 10-minute drive from the heart of this magazine, Brushy Hills is a choose your own destiny location. Park your car and take a walk around the Hills, weaving in and out of the trees through the trails. Get lost in the colors during fall to truly capture the beauty of Rockbridge. Whether you are there for a brisk walk or a meal with a view, the Hill is open to your preference.

Get lost in the trees wandering through Brushy Hills.

Unearthing An Blacksmithing in the Blue Ridge Ancient Art

Lee Sauder sits cross-legged in front of a small furnace, patiently waiting for its

The furnace, known as a “bloomery,” air each time Sauder pours a bucket

He’s making iron for his blacksmithing, a craft he started from scratch, he shapes it through a molding process he calls “heating and meating,” which helps bring his

trinkets by hand, which can range

He sells many of them at the local art

cooperative where artists pitch in to

His wife, Elizabeth, also works at the gallery selling her own paintings of

He repeats this process until all the ore

Next, the ore falls through the bloomery and eventually fuses together at the bottom to form what Sauder describes as a “spongy bowl

“spongy bowl,” known as a “bloom,”

Sauder is one of a handful still making his own iron, an art from a Sauder always knew he

“I’m not a 3D thinker, I’m a 2D true 3D thinker and so his sculptures really move in space, touch space and eat up space in ways I could never

“This was always considered a kind of magic thing, a kind of sorcery, and I

Sauder has been perfecting this ancient technique through years

Sauderalwaysknewhe

Sauder knew he t He tried college but dropped out after two years to pursue

“What I lear ned in college was that I wasn’t going to be happy unless I was travel, he decided to open his own shop, Germinal Ironworks, near House Mountain where he has been

Sauder’s “3D” eye that makes his blacksmith in the area who creates his

The process dates back to around 12th

known for his iron smelting,” said obviously a master blacksmith and has

Iron smelting is a long and demanding process that requires careful attention says it typically takes about “a day’s do this, he has to continually heat up and melt down a 90-pound block of

Sauder collects his own iron ore from abandoned 19 to prepare the material for

do this, he has and melt dow 1 He he to pr

Sauder makes all kinds of iron sculptures and smaller known for his a m Iron that req it typicall

Sauder’s “3D” that makes his on ter blacksmith and has a uires careful attention takes about “a o heat up a block of ore 9th century mines then takes the ore and ts it up in a furnace epare the material for melting, a process that extracts the metal

breaking up the ore into smaller pieces, he adds it to the top of the fur nace with

Sauder’s experience has taken workshops for students in Maine, conducted demonstrations at blacksmith gatherings in Italy, and

He says some of his most exciting trips were to Sudan, where he spent several winters at a huge iron-making site

“That was one of the most magical whole other world, like some kind of

Sauder now spends most of his time at on a replica of the historic Iron pillar

same ancient techniques to design a smaller version of the sculpture so that the project will likely take him the rest

“I never run out of ideas or things to do because the process is always giving

“A lot of spiritual energy gets released during this process. This was always considered a kind of magic thing, a kind of sorcery”

Sauder’s smelting process is depicted above. Each photograph illustrates one step of the ancient technique that he has spent years perfecting. The top left photograph shows iron ore in its most natural form. The bottom

FURRY YOGIS

High Five Farms brings goat yoga to Rockbridge County

Story, Photos and Design by

Jenny Hellwig

Sarah Burd took a deep breath as she stretched into a downward dog pose.

The Washington and Lee University senior gets “a boost of serotonin” from attending the beginner yoga classes at High Five Farms. of school.”

She didn’t even mind the baby goat that had jumped on her back.

High Five Farms’ class participants balance goats on their backs. Photo courtesy of Kate Canine

Fawn smiles for the camera.

Goat yoga is a nationwide trend as people search for ways to enjoy nature and relieve stress. Classes at High Five Farms cost $30 and are about an hour long. Participants can socialize with the animals before and after the class.

The baby goats will often leap without being prompted. But not all goats are enthusiastic about exercising, with some preferring to wander around and munch on grass. And some may bite.

Kate Canine, who owns High Five Farms with her husband Orion, said she wants to provide visitors to their farm with unique experiences, such as goat yoga. The trend originated at an Oregon farm in 2016 and has remained popular since.

Canine started High Five Farms after moving to Virginia in 2019. Her inspiration came when she

where she could spend time with animals.

“There’s so many farms, but nobody will let you come and hang out with their animals,” Canine said. “I wanted to be that place for people.”

The goat yoga classes began this fall and are taught by Emmie McElroy, initially hired as a babysitter for the owners’ three children, Loretta, 4, Mason, 6, and River, 8.

“I really expected some people to come in and love it—and some to

who comes responds positively,” she said.

humans and “It’s not a competition between p and animals.”

From working on the farm, McElroy realized she “meshed really well” with the Canines. So she moved in with them.

“We’re kind of family now,” she said.

Raising “kids”

The goats all have names, Canine said, and her family is able to tell them apart.

“Every now and again, [my husband] will call one the wrong name,” Canine said. “But for the most part, we’ve all got it down.”

The goat population varies because the farm sells some of them. At most, the farm will have about 100 goats.

Seven goats were born at the farm last month. Baby goats, who live in the Canine’s home, require around just about every hour with them like a newborn child,” she said.

Kate Canine, owner of High Five Farms, holds TT.

Sarah Burd lies on a yoga mat.

Canine feeds a swarm of hungry goats.

Two baby goats, Aries and Arlo, strike a pose.

Raising young children while taking care of dozens of animals is “hectic,” Canine said. But she enjoys the busyness of her schedule.

“It’s not a competition between humans and animals,” she said.

River Canine said she’s enjoyed seeing goat births while living on the farm. She also said her favorite goats are Lola and Lala.

“Lala, she likes to bite people, and she’s just really funny.”

Expanding the business

After pausing for the winter, goat February.

The classes have been popular among W&L students, Canine said. McElroy, who also works at W&L’s Outing Club, advertises classes to the club’s members.

Interest in the farm, from locals continued to increase.

“Every season, I feel like we have

more and more people that are interested in seeing the farm,” Canine said.

High Five Farms is looking to expand beyond goat yoga.

Visitors can now pay to hang out Pyrenees puppies on the farm.

The litter of Great Pyrenees puppies.

The owners also plan to collaborate more with other local businesses, like they did with their “champagne with goats” event at Ecco Addesso Vineyards, and they want to start hosting “painting with goats” classes in the coming months.

Meet The Go

really just a way to bring the community here to learn where we are and who we are,” Canine said.

Lydia

Jazzy Penny Tinker

Back to the 1950s: Diners and Drive-Ins

T he new Chick-fil-A off North Lee Highway attracts hungry college kids and streaming services make it easy to watch a movie on the couch. Yet, some folks still search for the nostalgia of classic diners and drive-in theaters. Rockbridge County’s Pink Cadillac Diner and Hull’s Drive-in are two favorites that have preserved the aura of the 1950s. Community support has helped both thrive.

Locals come to the Pink Cadillac Diner to satisfy their craving for a greasy home-cooked cheeseburger and fries; travelers spot the Pepto pink diner and vintage Cadillac parked out front.

The diner’s low prices are hard to beat. All homecooked items offered on the lunch menu cost under $12. Dinner meals of steak, pork, chicken and fish meals ranging between $13 and $22. The diner, which opened in 1999, is now owned by Courtney Ayers,

a former waitress. Ayers has been working at the Pink Cadillac Diner since high school; it was her first job.

“When the opportunity arose to purchase the business in March of 2022, I jumped on it,” Ayers said.

Records by Elvis Presley, Jerry Lee Lewis and Chuck Berry line the back wall along with an oldfashioned jukebox playing tunes from the 1950s. Treble Clef and Half Note cutouts fill in the extra

wall space. The baby blue cushions are left with imprints of those dining in the booth before, and a vintage Coca-Cola cooler catches the eyes of customers.

From floor to ceiling, the main dining room is decorated with all things Elvis. The diner was renovated back to 2016, but Ayers says much of the décor dates back to the diner’s first owner. Photos of the original 1950s diner are still hanging on the wall.

Story, photos and design by Bella Timmerding

“It’s just one of those places that make you feel like you never grew up. You’re still that child you always were,” - Courtney Ayers

The diner, located off South Lee Highway near Natural Bridge, relies heavily on local customers during their off-seasons. Nearby workers come for lunch.

Ayers says the locals in Rockbridge County “enjoy supporting their community.”

“I’ve been coming to the Pink Cadillac Diner every day for years,” said local farmer Mac Smith. “I even helped Courtney get this thing going so it’s been really neat to see this thing happen.”

Ayers said she considers Smith to be family so if he’s not present at the diner, everybody notices.

“While we may be a tourist attraction in the summer,” Ayers said, “the locals are what really gets us through.”

The summer is the busiest time of

the year for the diner. The average wait time for a table of two can be up to an hour and 45 minutes when in peak season or on the weekends.

What keeps the customers coming back is not the weekend specials such as the prime rib Saturdays. It’s the Elvis Burger.

The burger is the diner’s best-selling menu item; a half-pound, doubledecker burger topped with lettuce, tomato and a secret house-made sauce.

Breakfast is also a big hit among the diner’s customers. Menu items such as biscuits and gravy, hashbrown casserole, omelets and pancakes are just a few favorites.

“The hashbrown casserole was simply delicious. A bowl of gooey goodness. Eat this one time and you will never order from Cracker Barrel again,” said customer George Reynard.

Many choose to top off their experience at the Pink Cadillac Diner with a giant waffle cone of Hershey’s ice cream or a handdipped milkshake topped with whipped cream and a cherry.

“The sundae was simply delicious and really added the perfect touch to the unique homestyle dining experience,” customer Abby McGee said.

Hull’s Drive-In, originally operated as the Lee Drive-In, has been around since the early 1950s.

Rhianna Schlief grew up going to Hull’s on the weekends and remembers having her 18th birthday party at the drive-in. Schlief said when she moved back to Lexington, she volunteered to serve on the board as the Executive Director.

“I saw it as an opportunity to step up and get more involved with this community treasure,” Schlief said

The drive-in’s busiest season is summer with a mix of locals and tourists.

On a typical weekend, families pour into the venue just before dinner and begin to snack on concessions. Kids enjoy playing on the front lawn with one another waiting for the sun to go down.

Volunteers spend their nights working in Hull’s Angel’s booth selling merchandise and refilling souvenir cups.

“We have people come from the campgrounds at Douthat State

Park, Natural Bridge, and other surrounding areas for a fun night under the stars, ” Schlief said.

The outdoor style of drive-ins allows for a special kind of community connection.

“People are able to walk around, talk, and meet up with friends and family in a friendly atmosphere. People are reconnecting, or meeting up, and that human connection is important.”

-Rhianna Schlief

Hull’s Drive-In is a non-profit business and relies on donations to stay open. It is the first communitysaved drive-in movie theater in America.

The theater was closed for two summer months in 1999 due to the high cost of necessary technical improvements.

A group of over 50 concerned fans formed a noprofit to save the drive-in.

The newly founded group called themselves Hull’s Angels and they were dedicated to re-opening the drive-in.

“Board and committee members, as well as many of the organization’s staff, are unpaid volunteers who donate their time and efforts out of pure love of the drive-in and the desire to help it persevere through tough economic times,” Schlief said.

A new movie screen is the only physical renovation Hull’s Drive-In has seen until the start of its recent project. The theater is building a stage where they hope to host live music prior to movie showings beginning this summer.

“I hope this brings more people to the drive-in and as a community, we can work to keep this place running!”

One of Rachel Shaver’s favorite wedding day memories is the mountain-top, sunset photos at Big Spring Farm.

“Something about off-roading in a Polaris across creeks in a wedding dress made me feel so free on a day that was otherwise planned to the minute,” said Shaver of the September 2022 wedding.

Big Spring Farm nests in the scenic landscape of the Blue Ridge Mountains about six miles outside of Lexington. James “Buddy” Powers and his wife, Jill, spend an increasing amount of time organizing farm weddings along with their farm chores.

Indeed, the Knot, an online wedding-planning site, reported that 15% of couples choose to get married in a barn, or on a farm. Powers said couples like the remote, quiet setting that is still a reasoable drive to Charlottesville, Richmond, and Washington D.C. Plus, it’s a less expensive option compared with resort hotels.

They charge $8,800 to host a wedding.

“The beautiful peninsula with the weeping willow trees offered a stunning backdrop for a ceremony.”

Married on the Mountain

Story, photos and design By:

Carmen Tosi

“Many venues are very formulaic and controlled, and you pay a ton for not a lot of options,” Powers said.

Powers greets the couples and helps them plan their dream wedding. He enjoys taking brides and grooms on his Polaris, a farm vehicle, around the 500-acre farm.

“Buddy himself toured us around the property and had answers to all of our questions,” Shaver said. The experience “made us feel an immediate level of trust, which was something that other venues did not offer.”

Most days, Powers and his wife are busy tending to cattle, which are moved to a new pasture each day to allow the soil to rest and metabolize the manure. Powers

The owners of Big Spring Farm, Buddy and Jill Powers with their four kids Knox, Monroe, Scout and Sunday. By bigspringva.com

likens the routine to the grazing pattern of wild buffalo.

“A working farm with livestock gives you street credit if you are from Rockbridge,” said Emma Dishman, a coordinator at Big Spring Farm. Dishman and her husband met the Powers at church in 2021. At the time, Dishman worked as an art teacher at Central Elementary School and was looking for a change.

Likewise, Powers was a suburban kid from northern Virginia, but dreamed of living as a farmer and tending to cattle. Powers’ mom sparked the idea of becoming a farmer when she introduced him to Michael Pollan’s “The Omnivore’s Dilemma.” His interest peaked when the book mentioned Polyface Farm in Swoope, Va.

Polyface Farm run by Joel Salatin also follows the regenerative agriculture system according to “Our Story” at polyfacefarms. com. In the book, Pollan writes about Salatin moving cattle to mimic nature and to farm more sustainably.

After high school, Powers attended Christopher Newport University where he met Jill. The couple met after walking home from church one day. “I thought she was way out of my league,” Powers said.

During his college summers, Powers interned at Polyface Farm and joined full time after graduation. At the same time, Jill started her own wedding photography business.

The couple bought their first farm in Swoope, Va. and their second in Middlebrook, Va.

The couple chose to settle in Lexington in 2014. When they opened Big Spring Farm for weddings in 2017, the couple hoped to host five to 10 weddings a year to support their farm. Now, they host 40 to 50 events annually.

“God had other plans, and the business took off,” said Powers.

Big Spring Farm’s bookings have dropped this year, which the owners attribute to the lingering impact of the pandemic. The

lockdown curbed dating, so fewer couples are tying the knot.

Moving forward, Powers hopes to add guest lodging to attract more happy clients like the Shavers.

“Buddy and Jill are truly just two of the most outstanding people,” Shaver said. “You walk away from having a wedding at their home to wanting to be friends with them. They are incredibly down to earth and truly in this business to make people’s wedding days special.”

Driveway at Big Spring Farm overlooking the barn and the hills where the cattle graze.

Eric and Rachel Shaver walking at Big Spring Farm. By Carrie Mitchel Photography

Margaret Seaman is searching for bananas for her signature banana bread recipe. She relies on Rockbridge County’s food pantry for fresh fruits and vegetables to help feed her extended family. “I’m just so glad that they help people, said the 78-year-old Seaman. “We are really in need here.”

The Rockbridge Area Relief Association, known as RARA, started the Neighborhood Grocery as one of three financial assistance programs. The non-profit serves Lexington, Buena Vista and the rest of Rockbridge County. Founded in 1972 by a group of women, RARA staff and volunteers also provide cash to pay utility and housing bills.

“Our focus is simple: helping people,” said Shadrey Sands, RARA Programs Manager. “We want our community members to lean on us in times of need. There’s no judgment, no complex process and no person turned away.”

More and more residents need RARA’s support because poverty rates in Rockbridge County are higher than the state and national averages. According to the U.S. Census Bureau, 15% of local residents live below the poverty line. Many families struggle to purchase fresh food and to keep up with their bills. The Neighborhood Grocery helped feed more than 500 families in January alone.

RARA partners with Washington and Lee University’s Campus Kitchen, a food pantry and meal service program, to operate a mobile food pantry that delivers groceries. “We’re hoping that it’s a little easier for somebody who lives out in Goshen, which is 30 minutes from the nearest grocery store to come to our monthly mobile food pantry,” said Campus Kitchen Coordinator Ryan Brink. W&L student volunteers hold food drives on campus to stock RARA’s shelves.

RARA also saw a growing need from Latino clients. The agency plans to add more Spanish-speaking volunteers at the pantry. The website will soon be available in Spanish.

“One of the things we’re most proud of is having an increase in Latino clients,” said Ventura. “We made hard efforts to increase our inclusivity and accessibility towards the Latino community. It’s nice to see it paying off and giving people what they need.”

Seaman sees the increased need in her own family and circle of friends. Lately, she’s been shopping for her son, who is unable to work after knee surgery. On occasion, she has delivered food to elderly neighbors. Now retired, Seaman started working as a caretaker when she was just 10 years

old. She still cares for her husband, who suffers from dementia.

She is grateful for RARA’s assistance. “They make it so easy here by being so friendly. I keep saying that I want to come to help.”

Seaman often brings extra grocery bags to donate. She also likes to bake desserts for the food pantry staff. On a recent day, Seaman surprised the staff with a plate of freshly-baked banana bread. She then sits in the waiting room with about 20 other clients waiting to shop.

“Number 37, Miss Margaret you’re up!” says the staff member stationed at the lobby door.

Seaman smiles and grabs her shopping cart. Multiple staff members stationed at the different food aisles offer to help her fill the cart. She waves them away.

“I’ve got it!” she replies. “Just show me the walnuts, I’ve got a banana bread to bake!”

Poverty rates in the Rockbridge area are higher than the state and national averages. According to the U.S. Census Bureau, 15% of residents live below the poverty line. Many families struggle to purchase fresh food and to keep up with their bills.

Margaret Seaman says hello to a friend in the pantry’s waiting room.

Lean On Us

“Our focus is simple: helping people. “We want our community members to lean on us in times of need. There’s no judgment, no complex process, and no person turned away.”

Story, photos and design by Madison Karlin

Lavender

Jackie Weaver sips her creamy lavender Earl Grey tea at a picnic table with her husband Jeff, who enjoys the fresh air and view at Tantivy Farm. Nearby, their two children run around and play on tree swings.

“When you first drive up, it’s so peaceful and relaxing,” Weaver said. “It’s got a beautiful view; the mountains are so blue. It’s so nice, almost like a little retreat.”

The farm’s bucolic setting gives guests a brief escape and the chance to buy lavender bouquets and other products. Kids love to pet the horses, donkeys and goats. On hot days, visitors can take a dip in a nearby waterfall.

“It’s like there’s no one else in the world,” said Brian Ross, who owns the farm with his wife, Penny. “It’s a very peaceful spot.”

The Rosses began growing lavender and selling products at the Lexington Farmer’s Market in 2018. During the pandemic, they decided to open the farm to the public.

“We got swamped with people,” Brian Ross said.

Brian Ross managed the Lexington Farmer’s Market for two years before stepping down due to

health issues, he said. He enjoys being a vendor because managing the farmer’s market demands a lot of coordination and bookkeeping.

“I enjoy the people. Living out here

Opposite: Brian and Penny Ross with their Great Pyrenees, Holly.

“I don’t get a lot of interaction with people.”

He chooses items from the farm that he thinks would sell and are appropriate for the season, such as lavender soaps, oils, syrups, lip balms and teas. Over the summer, he brings the fan-favorite lavender ice cream.

Jackie Weaver’s favorite products are the teas. The lavender Back Porch Tea is perfect for summertime, she said.

Brian Ross loves having customers on the farm and on a typical summer day when lavender is in full bloom, there are 20 or 30 cars in the lot, he said.

The couple has lived on the farm since 1989. Penny Ross ran the horse shows at the Virginia Horse

Tantivy Farm is currently closed for winter but will reopen on April 19 and return to their typical hours.

The farm is open Fridays and Saturdays from 10 a.m. to 5 p.m. and Sundays from 1 p.m. to 5 p.m.

Thlidhd Chilhldhld

Center while he traveled the world judging equestrian shows.

Brian Ross judged in the 2000 Olympic Games in Sydney and the 2006 World Equestrian Games in Germany, he said.

The Rosses met at the Potomac Horse Center in Maryland, where Brian Ross worked after moving to the United States from Oxford, England.

“He was walking across the loft, he had his English cap on, he had black riding boots that were spit polished, he was in britches, and a sweater and gloves,” she said. “I just fell in love with him then and there.”

The couple married, had two children and moved to Lexington so they could manage the Virginia Horse Center. They retired when Brian Ross was diagnosed with cancer.

They decided to grow lavender as a fun activity and a small source of income.

Although they had no idea how popular the farm would become, they continue to love running it together, they said.

“It’s just my wife and I bumbling along, enjoying what we’re doing and enjoying meeting people,” Brian Ross said.

“Thekidslovetogosee andpetalloftheanimals.”

-Jackie Weaver

“It’s like there’s no one else in the world. It’sa verypeacefulspot.”

-Brian Ross

“It’s just my wife and I bumbling along, enjoying what we’re doing and enjoying meeting people.”

- Brian Ross

“The second it reopens,

Story, photos and design by Julianna Stephenson

Lexplore

The mosaic of stories found in this magazine reflect the rich history and gems throughout Lexington, Rockbridge and the Blue Ridge. Perhaps the most iconic gems are the bricks lining Lexington’s sidewalks. The bricks’ distinctive pattern, with groves and a star in the middle, were molded with a specific purpose – to provide much-needed traction for horses and pedestrians navigating Lexington’s hilly terrain and icy winters. The bricks were created about two hours down the road at the Chilhowie Brick Plant. As transportation evolved, streets were paved and the bricks were relocated to the sidewalks. The brick pattern is also seen in artisans’ jewelry, pottery and more, reminding residents and tourists of Lexington’s heritage.