Benny Scarpetta’s

Home of the Virginia Slice

Tucked into a cozy block on Main Street, Benny Scarpetta’s is just one of many (more than ten!) for pie shop owners Zach Toth and Chris Brown. With locations in Virginia, North Carolina, and South Carolina, I was curious what made them bring their gooey, piping hot, HUGE slices of pizza to our town for their next venture.

Chris and Zach live in Blacksburg and Moneta respectively but really love the history and character of Downtown Lynchburg. Already fans of the “pizza by the slice” shops they had seen in New York City, the guys wanted to bring this concept to Southwest Virginia. But it seems we have another person to thank for getting these gigantic slices to Lynchburg. Chris and Zach received a letter from a boy by the name of Cooper Cook asking them to open a shop here, and they just couldn’t refuse!

The guys tell me, “We really enjoy the excitement surrounding historic downtowns and in terms of landscape, Downtown Lynchburg is our favorite in Virginia. The old Famous building on Main Street presented a perfect location for us where it housed a business that had been part of Lynchburg for almost 100 years.” They also say they have received more support from Lynchburg locals than anywhere else and are so excited to be a part of our downtown.

The menu and concept at Benny’s is simple. No frills, fresh ingredients, delicious pizza, cold drinks. One of the most popular local pies is Buffalo Chicken, but the Classic Pepperoni “trumps all.” The least popular pie was the Hotdog Slice so don’t anticipate seeing that one again. For now, there is no delivery option.

Chris and Zach like the face-to-face interaction and prefer that the phones aren’t ringing constantly.

Bring your kids, bring your friends or pull up a bar stool solo…just get to Benny’s ASAP. The owners are awesome, and the pizza is the best I’ve had in awhile (ever?). Welcome guys—and thanks Cooper Cook for getting them to town!


By Rachel Dalton




Southern Fried Oysters

We are excited to kick off a new spin on the Local Flavor section of Lynchburg Living. Each issue, we will put local dishes and their creators in the spotlight. It’s a chance to give them some kudos while giving you some fresh, attainable ideas for your kitchen.

Lisa Woodroof is the proud mother of a “super-kindergartener” and wife to a “local Lynchburg-ian.” In her previous life, she owned a restaurant on the Rappahannock River and a catering business in Northern Virginia. These days, you will find Lisa working as a proposal manager by day but chef extraordinaire come dinnertime.

Lisa writes a fabulous food blog called Bourbon in the Kitchen (www.bourboninthekitchen.com) and is published in the book A Taste of Virginia History.

She warns when you try one of her recipes, you may never be the same!


10 Steps to Perfectly Fried Oysters, Every Time

Ingredients:
1 quart of Virginia Oysters
8 cups of flour or House of Autry
Seafood Breader
1 cup of panko bread crumbs
1/4 cup of Old Bay, Chesapeake Seasoning or Cajun Seasoning
2 tablespoons of sea salt

2 tablespoons of course ground black pepper
Pinch of Cayenne (Optional if you like spicy)
6 large eggs
1 lemon
50-60 ounces of cooking oil
Cocktail sauce
Tartar sauce

DIRECTIONS:
Step 1: Pour the quart of oysters into a strainer and drain for five minutes (do not rinse oysters).

Step 2: Pull out a large platter and prepare the southern seasoned breader by combining the House of Autry Seafood Breader, panko, Old Bay seasoning, sea salt, black pepper and cayenne.

Fork together the ingredients.

Step 3: Beat your six eggs and place nearby the breader platter.

Step 4: Place your drained oysters into your egg mix (if you have small eggs, you may need to add more eggs). Oysters should be well submersed. Lightly move around your oysters in the eggs to ensure they are coated well.

Step 5: Grab a pair of kitchen tongs, and place your oysters in that mixed southern seasoned breader one at a time. Using a fork, make sure each oyster is coated (not drenched in thick breader but coated). Move those tasty oysters to a clean large platter (I put parchment paper down on the platter first). Once all oysters are breaded, place this platter in your freezer for 5-8 mins just before frying.

Step 6: Fire up the deep fryer or get a deep cooking pan and add enough oil where you have approximately 1.5-2 inches of standing oil. If you are doing this on your stove, remember that your oil should be somewhere between 360 to 375 degrees for frying. Medium to high temperature will get you there on the stove top.

Step 7: Pull out your cocktail sauce. Do yourself a favor and kick up the recipe: add a pinch of cayenne, Old Bay, black pepper and a smidgen of horseradish. Squeeze a lemon slice too. Tartar sauce: add a pinch of cayenne, Old Bay, black pepper, squeeze a lemon slice, and toss in fresh parsley.

Step 8: Drop a test oyster into your pan/fryer to confirm your oil is good to go. If your oil isn’t hot enough, your oysters will be soggy. If it’s too hot, you will burn them. Bring over each oyster individually allowing enough space in the pan between each oyster for frying.

Step 9: Place cooked oysters on a large platter (I like to drain the oil by placing paper towels down on the platter). But immediately pinch sea salt over while the oysters are hot. (This is an important tip).

Step 10: Have someone pour your favorite beverage and serve these hot and amazing oysters, with a pinch of sea salt and that Old Bay on top. Don’t forget to scoot over the kicked-up cocktail and tartar too.


By Lisa Woodroof




Upfront Jan/Feb 2017

Mark Your Calendars January/February

Cookiefest 2017:
January 14,
11 a.m. – 4 p.m.
Put your New Year’s Resolution on hold for a day, and head to Heritage United Methodist Church for Cookiefest 2017. This family event includes tasty samples from a Cookie Cook Off Contest, face painting, nature learning activities and more. Admission is $5 (free adult with each accompanying child). All proceeds benefit Camp Sacajawea.

“Doublewide Texas”:
February 17-18, 24-26
Beat the winter blues, and visit the Renaissance Theatre for “Doublewide Texas,” a hilarious, fast-paced comedy written by Jessie Jones, Nicholas Hope and Jamie Wooten. The plot centers around one of the smallest trailer parks in Texas that’s fighting a town’s move to annex them. Buy tickets at Etix.com.

Red Carpet Gala:
February 25, 5 – 11 p.m.
Even though we are 2,500 miles from Hollywood, you can still feel like you’re a celebrity at the Red Carpet Gala for United Way at the Academy Center for the Arts. Dust off that fancy dress or tux, and enjoy this evening of delicious cuisine, a live/silent auction and dancing. Tickets for sale at UnitedWayCV.org.


Local Openings & Closings

Hello! to a new location of Gladiola Girls, now open in Boonsboro Shopping Center.

Hello! to the much-anticipated Dunkin Donuts’, open on Old Forest Rd. since November.

Hello! to Jump Trampoline Park on Candlers Mountain Road in the old movie theater.

Hello! to two new loft apartments, Piedmont Flour Mill (Jefferson St.) and Gish Flats (Court St./Fifth St.).

Goodbye to Charlie’s Chicken on Timberlake Road.

Hello! to Woven Devotion, a women’s clothing store in Cornerstone.




A Lonely Diagnosis

Understanding the Impact of Orphan Diseases

For parents, there is perhaps no more terrifying prospect than being helpless to protect their children. That is why early in child rearing the slightest sniffle can activate the darkest parts of the imagination—the fear that this illness is more than a common cold. As time goes on, and ear infection after fever after flu after stomach bug pass, a parent’s mental resilience builds up, a peace that germs and viruses can be overpowered by the advancement of modern medicine.

Reality
While percentages may be in a parent’s favor, the truth is that not every case is the same and not every solution simple.
About a year and a half ago, Susan Davidson, of Forest, noticed that her 11-year-old daughter, Lauren—the youngest of three children—continued complaining about pain in various places: her hip, her ankle, her elbow, her wrist. The pain would come and go—one day Lauren would be swimming competitively and another she would say that she couldn’t walk or break out in a high fever, which would disappear the next day.

“I just thought, she’s 11, she’s growing, it’s growing pains,” Davidson explained. “When you’ve had three children, and it is your youngest, you have seen everything you can imagine in that period of time. You get desensitized to things after a while.”

But in October of 2015 Lauren’s condition announced itself in force. Lauren’s ankle swelled to twice the size of the other one and was covered in a rash of red pin-dots. A trip to her physician turned up no more than a raised eyebrow—there appeared to be nothing wrong, no explanation for the symptoms. Four days later, Lauren broke out in a high fever.

“I assumed she had picked up something at the doctor’s office, so I was kicking myself for taking her,” Davidson said.

For a few days, Lauren was bedridden. She wouldn’t eat, would barely drink and would only crawl if necessary to use the restroom. Then, one evening, Lauren called for her mother in earnest.

“When I went upstairs,” Davidson recalled, “she was on her hands and knees and she was hovering over a pool of blood that she had coughed up.”

Through 16 years of parenting, Davidson had never witnessed anything like that before. She rushed Lauren to the doctor.

The Davidsons wouldn’t be there long.

“The nurse walked in, took one look at her, and said, ‘Oh honey…,’” Davidson said. After some quick tests the doctor had Lauren sent to University Hospital in Charlottesville.

Orphan
According to the National Institutes for Health (NIH), there are 7,000 rare diseases—commonly called orphan diseases—affecting more than 25 million Americans. A rare disease, by definition, is one that affects fewer than 200,000 people. The Food & Drug Administration (FDA) notes that some orphan conditions have patient population in the low hundreds and are relatively unknown, while others are more recognizable, such as cystic fibrosis, ALS (or Lou Gehrig’s disease) and Tourette’s syndrome.

Dr. Jennifer Charlton, Associate Professor in the Department of Pediatrics, Division of Nephrology, at the University of Virginia Children’s Hospital, added that “a lot of pediatric diseases are orphan diseases.”

Furthermore, even after a child gets a diagnosis, it is not necessarily as simple as applying what has worked for adults.

“The harder part of dealing within a rare disease is dealing with it within the context of a growing child,” Charlton said. “Although we may have good data on adults, there is always the question, ‘Does this apply to my pediatric patient?’ Most randomized control trials do not include pediatric patients. They have always been considered a ‘vulnerable population;’ there are a lot of different technical details that go into designing a trial to study a disease in a child that do not have to be considered for adults. Things like growth and development.”

Because orphan diseases do not have broad patient populations, it can be extremely difficult to organize pediatric trials for them. Charlton said the medical community, with support, needs to work toward setting up better infrastructure for collaborative trials across institutions.

Miracle
The NIH notes that rare diseases are often misdiagnosed and may not have effective treatment.

Just getting a diagnosis can take months or even years.

“Common things happen commonly,” Charlton said. Since rare diseases can “look, act and smell” like any number of things, physicians are going to test for the most likely diseases first.

She said that is the beauty of having tertiary centers—large hospitals with specialists that see referrals from primary and secondary care facilities.

“Many things can be taken care of in your local hospital,” Charlton said. “We do see (rare diseases) more often; we have it on our radar. It doesn’t mean we are better doctors, it is just that we have a different viewpoint.

“Community doctors work incredibly hard to provide excellent care of their patients,” she added.

“We have wonderful relationships with these physicians, and we support these relationships as best we can.”

When Lauren came in to UVA on Oct. 13, 2015, bleeding from numerous places and with extremely low hemoglobin levels, things could have gone any number of ways.

Fortunately for Lauren, the doctors were able to confirm a diagnosis more quickly than usual, due to their familiarity with her symptoms.
“The constellation of symptoms was suspicious for the diagnosis of vasculitis,” said Charlton, one of the physicians who saw Lauren that night.

A kidney biopsy and other blood tests were ordered to confirm the suspicion. Lauren was soon diagnosed with Granulomatosis with Polyangiitis (GPA), a condition that causes vasculitis, an inflammation of the blood vessels. In Lauren’s case, the lungs and kidneys especially.

“The fact that she got a diagnosis within 12 hours of admission is uncanny,” Davidson, who could have chosen to take Lauren to a different center, said. “It’s not a coincidence, I really believe it’s not.”

Charlton pointed out that Lauren’s example is extremely rare.

“These are diseases that take some time and observation,” Charlton said. “Even if Lauren had been seen at the University of Virginia at the same time that she had walked into her pediatrician’s office, we wouldn’t have magically said, ‘You have this diagnosis.’ It is the persistence of her family and her primary care doctor that contributed to the rapid diagnosis in Lauren’s case.”

Help
Getting the diagnosis was only the beginning.

The FDA notes that in many cases, families struggled alone as they coped with a rare disease.

Davidson recalls being warned not to Google the condition, which is called Wegner’s granulomatosis (a dated term) by many who struggle with it. Of course, she did and was not prepared to learn this “wasn’t something that will go away. It is lifelong, there is no cure.”
Lauren’s treatment has included blood transfusions, chemotherapy infusions and a regiment of a number of medications, including immunosuppressant drugs. Her condition is monitored closely; even if she gets a cough or fever it is taken seriously and her treatment assessed.

But through the darkness came some light. Through a friend of a friend on Facebook, the Davidsons were put in touch with a family in California also battling the disease. The power of social media connected them to an online support group of 20 families. Lauren was even able to meet a girl her age online who is battling the disease.

“Everything changed after that,” Davidson said. “It was a godsend—I don’t know that if this had happened in 1995 we would have been connected. We would have felt far more alone.”

Now 12, Lauren has had relapses but has also readjusted to life. She hasn’t gotten back into competitive swimming yet—mostly because she associates the atmosphere of indoor pools with the onset of her disease. Lauren has, however, been nurturing her creative interests with art.

While not everyone will suffer from a rare disease, anyone can help fight them. Awareness is key, as physicians may not even know to watch out for many of them.

More importantly, however, Charlton explained the need for better resources for the research community. Budgets and grants constantly are being cut. Electronic medical records are not being systematized or easily integrated outside of local networks. Initiatives to improve this need to happen, and people need to speak out.

“If the general public would stand up and say, ‘We need more research on these rare diseases,’ and support research and establish more infrastructure and ways to do it, those are the kind of things that make a difference.”


By Drew Menard




Rivermont Makery

Making Memories… One Project at a Time

Photo-sharing website Pinterest is undoubtedly a great source of ideas and inspiration. Users can create themed boards for things like recipes and clothes and then search for and “pin” images to those boards. One of the most popular board themes is DIY crafts and projects as more and more people are electing to make their own decor and gifts rather than simply buying mass-produced items from stores.

When it comes to these DIY images and tutorials, however, Pinterest can sometimes fall short. Unclear directions can lead to what are known as “Pinterest fails”: unsuccessful but admittedly humorous attempts to recreate pinned crafts. New Lynchburg crafting haven Rivermont Makery has the solution to this problem.

Like Pinterest, Rivermont Makery offers DIY inspiration, but it also offers things that Pinterest can’t. For starters, it boasts expert instructors who will help you avoid DIY disasters; they specialize in activities like painting, drawing, ceramics, photography and sewing. The business also offers access to arts and crafts supplies in both class and open studio settings.

Owner Laura Watts has over 17 years of experience in the art industry. She opened Rivermont Makery in August 2016 after discovering she had a knack for teaching what she herself has learned. “To be completely honest, the idea for the makery just kind of happened!” Watts exclaims. “For as long as I can remember, I have always loved arts and crafts, and as I got older I found myself exploring both of those options further in college. With my degree in Fine Art, I went on to work in interior design and decorating, furniture refinishing, faux painting and murals, and then went into graphic design and finally slowed down and found myself teaching all that I had acquired.”

Watts found the perfect home for her business on Rivermont Avenue, an area that inspires her both artistically and personally.

“Lynchburg, especially this Boonsboro/Rivermont area, is just perfect for this business,” she says. “My aunt and uncle lived just across the street on Elmwood, and I spent a lot of time there. I can remember saying even when I was very little, ‘I’m going to live here one day.’ There is something about the timeless feel of this street and the beautiful homes that line it that I just love. It’s home.”

This notion of home carries over into Watts’ business philosophy; she and her team strive to offer a fun, relaxing and collaborative space where all feel welcome. “Our vision for this program is for everyone, young and old, to be able to come, use the space, use special supplies and just unwind,” Watts says. “I would love to have home school groups, Boy and Girl Scout troops, book clubs, small groups, etc. involved in creating! [Rivermont Makery is] a place to come, craft and create, and get out a little more!”

There are several different options for those interested in participating in projects at the makery. Monthly and yearly membership options are available for adults and children, and there is a Mini-Makers Club for children ages four to 12, which includes admission to “Kids Crafternoons” programs. These membership options include access to open studio time and arts and crafts materials as well as discounts on classes.

Non-members may also use the open studio for an hourly fee. A schedule of upcoming classes is available on Rivermont Makery’s website (rivermontmakery.com), and those who wish to attend a specific class can purchase admission online. Private parties are also available.

When it comes to selecting what classes to offer, Watts and her team of instructors seek exciting ideas from Pinterest and put their own spins on them to create unique crafting experiences. “I am always perusing Pinterest,” Watts says. “If something catches my eye or one of our instructors sees something unique, we do it! It’s really that simple. We don’t follow trends and really seek to provide new and unique activities for everyone!”

Among the classes Rivermont Makery has offered are hand lettering, watercolor monograms, passion tea sugar scrubs, open air terrariums, canvas embossing, and string cactus art. In November, the makery transformed into Hogwarts by offering several crafts from the world of Harry Potter; attendees made their own mandrakes, wands, golden Snitch bath bombs, and more. Watts says the bath bomb projects were her favorite: “They make the whole place smell great, and it’s so fun seeing everyone so excited when they come out of the molds.” In December, attendees traveled to a galaxy far, far away with Star Wars–inspired crafts and activities.

Watts hopes to offer more events inspired by pop culture in 2017. “We are planning to have a lot more themed events,” she says. “We are also exploring wood burning, more advanced level creative lettering and calligraphy workshops, silk painting, and experimenting with some cookie decorating!”

Watts encourages those who are interested in becoming an instructor at the makery to fill out a form on their website: “We are always looking for makers! We want to showcase the best Lynchburg has to offer.”

One of the current instructors, Azalea Faye Smith, teaches children’s craft classes such as collage, nature art, fairy houses and flower crowns. “I’ve been with the makery from the beginning, before they opened the doors,” Smith says. “I love being an instructor at the makery because the owner is so genuinely nice and supportive of all of my ideas. Laura and her husband are two of the most hilarious people I’ve ever met. I also have to mention how pretty the space is, and it has the most awesome natural lighting.”

Regardless of a given day’s goings-on, Watts is inspired by the constant love for crafting and sense of community at the heart of the makery and its customers. “Handmade products are more than just a product; there is love, creativity and uniqueness in each item,” she says. “Handmade goods always feel more personal to me. I also love that here at the makery, it often feels like a craftsman community. We learn from one another, and there is a sense of fellowship that you can’t get in a shopping mall.”

Whether you visit the open studio for an hour, become a member, or take a class or 20, Watts and her Rivermont Makery team hope your experience is one you will cherish. “Our goal is to make certain your time in the makery is a memory, and one you will want to revisit again and again.”


Yarn & String Winter Wreath
By Laura Watts
This project is best done while watching TV, chatting with friends and just spending time relaxing. It’s not only simple but also very helpful for those “after holiday blues”!

You Will Need:
1 large MDF craft ring
Variety of Styrofoam balls in different sizes
(Cheaper option: use newspaper and masking tape)
3 to 5 different colors of yarn, string or fabric strips
Other objects (Can be natural or artificial such as pine cones or ornaments)
Standard glue gun
Approx. 15-20 standard glue sticks

DIRECTIONS:
To begin, wrap your Styrofoam balls with yarn, alternating different yarn colors for different size balls. I started with just a dab of glue on the ball and then continued to wrap until I didn’t see any of the original Styrofoam peeking through. Then, simply cut the piece of yarn and finish with a dab of glue.

After all the Styrofoam balls are covered, place them around the craft ring, making sure to disperse the colors and sizes of yarn balls equally. After I arranged them, I secured the largest balls first, followed by the medium, then small. After all of those were glued down, I used the pine cones to fill any holes that may have been allowing the craft ring to show through.

Lastly, I attached the snowflake ornament to the back of the wreath so that it hangs down the center—and voila! I hope the warmth and whimsy of this wreath is just perfect for your home this winter.


By Emily Hedrick




Living Out Loud Jan/Feb 2017

Lynchburg’s Cutest Baby
Chubby cheeks, tiny little toes, sparkling eyes. All babies are adorable. But is yours Lynchburg’s Cutest Baby? Visit LynchburgLiving.com and nominate your child today! Nominations end February 25. The results will be published in the
May/June issue of Lynchburg Living.

Top Teachers Search
We received over 70 nominations in this year’s Top Teachers contest. Our panel of judges scrutinized the nomination forms to find the best of the best. Look for the winners in the March/April issue!

Giving Back Awards
On November 3, Lynchburg Living invited representatives from 25 nonprofits to a special event in their honor for the 3rd annual Giving Back Awards. Flip to page 172 for a full recap of the event, including photos!

Read All About It
Our November/December issue included an interview with Hollywood screenwriter Randall Wallace. On the Lynchburg Living Facebook page, Evelyn Duncan Saunders called our story “a must read about Desmond Doss and the movie Hacksaw Ridge.” Thanks Evelyn!


We Want To hear From You!

Write to Feedback, Lynchburg Living magazine, 1035 Avalon Dr., Forest, VA 24551. Send e-mail to feedback@lynchburgmag.com.

Correspondents must identify themselves; names may be withheld on request. Lynchburg Living may edit or condense letters.




Community Gardens

Feeding Body and Soul

Miss Minnie brought us eggs from her backyard chickens.

Curles Neck Dairy delivered bottles of milk from nearby county cows to our back porch. And Farmer John’s rusty pick-up rumbled through the alley behind our house with fresh veggies for sale.

The butcher and grocer at neighborhood Stonewall Market (where delivery was an option) rounded out the basic food groups for our table. This was the food delivery system of my childhood in the city of Richmond. This was before agri-business and super market chains took over.

Waste Not, Want Not and Third-World Nutrition
Mom regularly referenced “Starving Armenians” when admonishing my sisters and me to eat every morsel placed before us (like it or not). Despite only vague awareness of where these poor people were starving (or what we could do about it), I grasped her point that we weren’t to take the privilege of three wholesome meals a day for granted. First-hand experience with those struggling for nutritious meals in less well-fed neighborhoods of our own city came later through Girl Scout, school, and church service projects.

But inadequate nutrition didn’t really wrench my heart until I lived in Korea for two years in the ’60s (then a third-world country).

It dug even deeper into my soul when working more recently in small villages in Malawi, Africa (one of the poorest countries in the world) on several mission trips. With my own eyes, I witnessed the gnawing struggle for food through seasonal subsistence farming in community gardens—pooling resources, labor and sparse produce.

Maize (corn)-based nsima (pronounced see’-ma) is the starchy staple for Malawians. When supply is short, help comes from nearby Zambia—and from around the globe through The World Food Bank—with donated corn, rice, soybeans and more from Spain, Saudi Arabia, Japan, the U.S. and other countries. Seeing this, I understood community gardening on a global scale: A global community of gardeners in spirit—caring, growing and sharing.

Growing food locally to feed the hungry globally. Thank you, Mom, for teaching me not to take food for granted.

Delivery Systems and Food Deserts
As still practiced in Malawi, community gardens supplied food for people since man evolved from “hunter-gatherers” to “local growers” many millennia ago. Then people gravitated to cities, our agrarian economy in the U.S. gave way to urbanization and industrialization, and more centralized agriculture and large grocery stores became the norm, with notable exceptions such as WWII Victory Gardens—promoted by the government to bring our nation together. A swift post-WWII rise in agribusiness, mass-produced foods, and mega-grocery conglomerates, convenience stores, and fast food chains, brings us to today’s efficient and economically viable food delivery system, despite a brief resurgence of community gardens in the U.S in the 1970s inspired by the environmental movement.

But there’s a downside: Agribusiness and grocery conglomerates have not solved the problem of dietary deficiencies in lower socio-economic neighborhoods. In fact, they have exacerbated it. Results of a 2011 study by my former colleague in the Economics department of Randolph College, Professor John Abell, and others on Inner City Food Deserts in Lynchburg, suggest that “downtown Lynchburg is indeed a food and pharmaceutical desert.”

Grocery chains locate where profits are greatest. Business 101.
So, with Lynchburg’s 24 percent poverty rate, many poor residents live in neighborhoods without healthful food markets. I remember when Food Lion pulled the plug on its Bedford Avenue store leaving those without cars looking for bus routes to buy reasonably priced, healthful food. Grocery chains as their food delivery system had failed them.

Granted, we have a thriving community farmers’ market, as well as churches, service groups, and charities. We have Daily Bread, Meals on Wheels, Gateway and others to help feed those in need, so we aren’t reminded of poverty and starvation by dramatic images of skeletal people dying on the side of the road. Yet lack of access to healthful food is linked to an insidious illness here. And it kills.

People living in food deserts—without neighborhood food markets or transportation to healthful groceries—tend to walk to the corner convenience store to grab fast food, chips, candy and sodas to fuel their day. Then what? Poor nutrition. Obesity. Diabetes. And other social ills.

Buses and Beyond
Fortunately, our city has improved bus routes to markets.

Other successful efforts include educational school programs and gardens run by the Hill City Master Gardener Association (HCMGA), under the auspices of the Virginia Cooperative Extension (VCE).

But this still isn’t enough. Buses aren’t necessarily the answer for parents corralling a passel of kids, the disabled struggling to schlep groceries home, or shut-ins; and school programs aren’t putting three square meals on the table for these kids every day. Taking it a step further, the HCMGA established community gardens at the Boys and Girls Club, Jubilee Center, Juvenile Detention Center, and more—
so kids can understand where their food comes from, cultivate and harvest a garden, and take fresh produce home.

The answer seems to be community gardens—currently defined as “any piece of land gardened by a group of people.” In some early-adopter, high-density cities, such as San Francisco, a rental garden plot in a premier community garden has a waiting list of many years.

Increasing reliance on these gardens is generating enthusiasm and traction as a movement across the U.S, and state land-grant university extension agents are actively promoting them.

Our own VCE agent, Kevin Camm, is passionately promoting community gardens across our city. And broader efforts are underway to develop a regional agricultural strategic plan for a systemic stable supply and access to affordable, healthful food delivery systems, especially in low-income neighborhoods.

The “How To” For Success
The “Nuts and Bolts” for establishing successful community gardens include bringing together the right partners, sponsors, funders, budget and neighborhood leaders—and a relentless drive for success.

Commitment, cooperation and collaboration are the three critical “C’s”—and we’re seeing our city, VCE, HCMGA, Randolph College, Lynchburg Grows, churches (such as St. John’s Episcopal, Holy Trinity Lutheran and Quaker Memorial Presbyterian), Camp Kum-Ba-Yah, private landowners, and more all coming together to make it work. The HCMGA community garden at Humankind is on the horizon after countless hours of putting these three “C’s” into practice, plus many hours of on-the-ground effort by Master Gardener Richard Givens and other volunteers. This garden will offer everyone in our community a rental plot (San Francisco style) to grow vegetables, fruits, or flowers, and it will serve as an educational center to show people the “how to” as well as provide food preservation demonstrations.

Lynchburg’s Department of Parks and Recreation maintains gardens on city properties and a general directory of “What’s in My Neighborhood”—and they just won a statewide award for encouraging healthier eating. Much of the credit goes to cooperative efforts spearheaded by Parks and Rec employees, Howard Covey and Lucy Hudson, who are also Master Gardeners.

Land for community gardens may be rented, borrowed or owned. Randolph College maintains an organic community garden with plots on request. In some community gardens, such as The Veggie Spot on Lynchburg’s Daniel’s Hill, neighborhood leaders came together on a vacant lot to garden and share the produce with fellow neighbors. The success of this garden, as all neighborhood gardens, is in the passion and “sweat-equity” of the people who live there.

Organizational considerations include agreement on methodology, design, physical layout, membership/labor (including regular watering and weeding), membership rules/fees, and distribution of produce, conflict resolution among participants, neighbors and vandalism. Horticultural decisions must, of course, address water, soil, sunlight, plant choice, security, pest control and all the other factors any garden requires.

The Spirit of Community
In addition to feeding the needy, community gardens serve a multitude of purposes, including educational, entrepreneurial, job training and therapy. The communal garden at the Pearson Cancer Center provides focus and hope for the future for patients and their families. The Awareness Garden provides scholarships to assist students whose lives have been impacted by cancer or who plan to work in a cancer-related field. And Lynchburg Grows has given much to our community through remarkably successful entrepreneurial and training programs for youth, disabled and low-income residents; running a food co-op; sending a food truck—or “Veggie Van”—out to take produce to food deserts and more.

The communal garden behind our new home in a condominium at The Woodstock is a peaceful sanctuary for residents to read a book, breathe fresh air and enjoy a sunny day, or give a pet dog some outdoor time. As a newcomer, I look forward to discovering what’s blooming this spring and getting to know my neighbors as we prepare to share our communal garden for Garden Day in Lynchburg on April 25th.

Community gardens are about proven food delivery systems, improving health, developing productive use of eyesore vacant lots or otherwise underutilized land, and building community spirit.

They can be a global effort to feed the starving or a local effort to bring fresh and nutritious produce to our neighbors—or a flower garden to attract pollinators and feed our souls. They’re about people coming together to take care of each other. It’s good to return to the old-fashioned way of doing things of my childhood.


by Susan Timmons




Best of Winners 2016-2017

This year, we took our Lynchburg Living “Best Of” contest to a new level with an expanded list of categories. And you all, the readers, responded with force—a record 165,452 votes were counted on our website.

Whether earning gold, silver, bronze or honorable mention, inclusion on the following pages should be considered an honor. Enjoy flipping through to see who came out on top this year!





A Smorgasbord for Seniors

Local senior living facilities offer a plethora of dining options

There are some assumptions or stereotypes about senior living facilities. One of them—the food is bland and the choices are limited. But seniors at The Summit, Westminster Canterbury and The Williams Home would disagree; each offers a range of options for residents to enjoy.

The Summit
The Summit, which opened in 2003, is home to approximately 275 seniors at various levels of care: independent living, assisted living, long-term care and rehabilitation. The 143-acre campus is complete with an 8.5-acre lake, walking trails, benches, a gazebo, dock and, best of all, top-notch dining options.

At The Summit, residents are served a restaurant-style dinner Monday through Saturday, complete with a seasonal menu and daily specials.

“Residents come in, and they order off a menu,” said Brenda Dixon, marketing director. They try to offer a variety of options that will satisfy all of their residents.

“Our Sunday Brunch Buffet is extremely popular, and many residents host family and friends for brunch on Sundays,” said Mary Margaret Little, director of dining services for dining service management company Meriwether Godsey at The Summit. Their current menu features grilled salmon with apple chutney and a harvest salad made from locally-grown hydroponic greens, roasted butternut squash, diced local apples, quinoa, toasted walnuts and apple cider vinaigrette. Grilled chicken can be added to the salad upon request.

“One of Meriwether Godsey’s Core Values is ‘Embrace Fresh, Local, Scratch.’ This includes incorporating current trends in food as well as presentation and style and trying to make sure our choices are seasonal,” Little said. “We believe that good food should also be fun!”

They have partnered with Homestead Creamery to offer fresh, local milk and ice cream on a daily basis to their residents, both in the dining room or delivered directly to their door.
“Recently, Homestead representatives brought two of their calves, Butter and Pecan, to visit The Summit, along with samples of their wonderful egg nog, custard, ice creams and milk,” Little said. “The calves were even decked out with Santa hats!”

Typically, all the food can be made to order, and food allergies are accommodated.

“We work really hard to meet people’s dietary needs,” Dixon said. “Even in independent living there are a lot of allergies, so they’ll offer gluten free options…They really can do most any dishes to order, which I think is really nice.”

The Williams Home
Nestled on six acres in a residential area off Langhorne Road, The Williams Home provides independent, residential and assisted living facilities
for women. Their core values are courtesy, dignity and respect, while giving residents comfort, security and enjoyable daily activities. The dining staff at The Williams Home strives to provide delicious, healthy meals daily that will satisfy everyone.

“We offer a food meeting to our residents to voice their opinion on their likes and dislikes on the menus,” said Denise Dombroski, director. “We incorporate their ideas.” This leads to diversity on the menus; they change every week. Dombroski says the ladies’ favorite dishes include meat loaf, oysters, prime rib and mashed potatoes. They also enjoy the salad bar.

Focusing on the health of residents, each quarter a dietitian visits The Williams Home and reviews their menu options. They also strive to always include healthy alternatives on their menu.

“We cater to our residents’ special diets and special food requests,” Dombroski said.

Dining rooms are designed to have an elegant, sophisticated feel, and private dining rooms are available for special occasions.

Westminster Canterbury
Westminster Canterbury is a life plan community that serves over 400 residents at various levels of care. The dining service staff strives to provide popular, trendy meals that satisfy everyone. For independent living residents, there are three dining options offered.

The Westminster Dining Room is a formal dining room open seven days a week. The Canterbury Café operates six days a week for breakfast, lunch and dinner and is opened for dinner on Sundays. The café offers plate selections, including two or three entrées to choose from, and a variety of sides. The café also hosts a deli station where sandwiches can be made to order, a soup and salad station, and a grill with hamburgers, grilled cheese, hot dogs and other typical grill items. And let’s not forget a dessert station complete with fresh fruit and a variety of ice cream. Finally, the beverage station provides fountain drinks and specialty coffees.

“The café also serves our employees…not only residents,” said Debbie Callahan, vice president. Visitors also enjoy dining at the café.

“Families who come to visit, or just people from the greater Lynchburg community who may be visiting someone who lives here at Westminster Canterbury (as long as they are a guest of resident), can come and enjoy any of our dining options,” Callahan said.

The third option for residents is the James River Grille.
“To me it kind of reminds me of a men’s grille in a country club or golf club,” said Michael DeWinter, dining services operations manager. “It’s a more intimate atmosphere.” Not only do they offer different lunch and dinner menus but they also change the menus seasonally and offer breakfast on weekends.

“For our assisted living residents we have another dining room,” DeWinter said. “It’s a smaller, more intimate dining area, but it’s really nice.” The dining room has a buffet, but servers are also available to assist residents if they choose.

The menus at Westminster Canterbury change every five weeks and every season.

“We don’t take off the popular items, like the grilled burger or mac ’n’ cheese,” DeWinter said. Their winter menu this year includes a salmon dish and a Cuban sandwich.

“We go through a lot of salmon,” DeWinter said. “Salmon is very popular here.” The salmon is brought in fresh multiple times each week, and they fillet it by hand.

During the spring or summer, they often serve lighter options such as a blueberry salad or a strawberry pecan salad.

“We’re very sensitive to bringing in as many fresh fruits and vegetables from the local area as much as possible,” Callahan said. The majority of the food served is fresh and made from scratch.

“All of our soups are made fresh every morning,” DeWinter said. Nearly 98 percent of the baked goods are also made on-site.

“We’re so interested in healthy, fresh and local, we even have a farm that comes every Thursday and sets up a little farmer’s market in our lobby for the residents to buy produce,” DeWinter said.


By Megan L. Horst




The Buzz Jan/Feb 2017

Behind the Scenes
Photographer Jim Pile spent two days getting the best shots possible of our Best Of Lynchburg winners. While some photographers won’t show their work until after the editing phase, Jim doesn’t mind one bit. He invited the staff at Maven Salon to gather around his camera after their shoot! On page 93, check out the full Best Of listings!

Quotables
“Me and the ‘old girl’ [have] been together a long time. She’s an old girl, but she’s a beautiful girl.” – Kenny Gwin, Omni Homestead Resort staff member. Read about the iconic Virginia hotel starting on page 154!

#LynchburgLiving
We loved the simple solitude found in this Instagram photo taken by Jonathan Perkins, who enjoyed a cup of coffee and a game of chess as a way to relax. Learn by his example in 2017 and find a hobby that can help you unwind!

Include the hashtag #lynchburgliving on your posts and your photo may be featured in an upcoming issue!