A Locally-Focused Meal (with a Side of History)

Some of you may remember the stunning old plantation-style home on Old Forest Road as Grace Restaurant, but these days there is a beautiful new concept taking up residence within the historical Locust Thicket. The Manor House is the brainchild of father-daughter pair Paul Hughes and Sarah Quinn and Chef Partner Jason Arbusto.

The Lady of the Manor
Sarah Quinn has a long impressive resume in the restaurant industry; it’s so extensive we don’t have enough room on this page to include it all. But it’s clear she followed her father’s lead. (His hospitality career spans decades and continents. He even introduced the concept of home delivery pizza to Australia.)

After earning a degree in Business Hospitality Management, Quinn worked for years in restaurants, swanky resorts, private clubs,
and then veered into the world of real estate development. It was about this time that she became a mother in London, England and began considering a change of pace.

Why Lynchburg and Locust Thicket? So how on earth did she get to Lynchburg?
Local realtor Billy Flint can take some of the credit. They met through real estate dealings, and he encouraged Quinn and her family to come to town just to check things out. They did and call that time their “eyes and ears open, mouth shut” period.

“Our main focus was to find a hospitality-orientated project.

We looked at everything including having contracts on several buildings downtown. However, Locust Thicket just kept coming back into view,” Quinn said.
In September 2013, Quinn and her father purchased the property, excited and proud to make the place shine again. They also saved it from possible demolition. Quinn says others interested in the property had plans for creating a townhouse/duplex project.

“The idea of the project was to create a destination for all Lynchburgers and visitors alike to be able to come and enjoy a piece of Lynchburg history whilst enjoying a great meal at a range of food and beverage facilities that offer something for everyone at all price points,” she said.

The Chef
All well and good. But who was going to cook? With the completion of the renovation and rezoning process, it was time to start the search for a partner and chef. After scouring their considerable network, Chef Jason Arbusto actually contacted Quinn.

A Lynchburg native and Virginia Espiscopal School (VES) alumnus, Arbusto went on to graduate from the Culinary Institute of America in New York City. An internship in France followed. From there, he got a copy of the Michelin Guide and decided to knock on doors to see if anyone would “answer.” His number one pick, Alaine Ducasse, not only answered, but invited him to work in several of his restaurants.

Arbusto tells me Locust Thicket reminds him of the first place he worked in France, which was an old mill with its own history and charm. Returning to Lynchburg meant the chance to live closer to his family in Maryland, return to his Virginia roots, and allow him to send his children to his alma mater VES.

The Food
Arbusto refers to his cuisine as “Locally-Focused American.”

And what a thrill it was to hear about his passion to use local providers and seasonal products.

“I love working with local producers, and you can see me at the farmer’s markets in either Forest or Lynchburg every weekend,” said Arbusto.

But his local touch also has an international flair. He spent most of his career in France and Monaco.

“I want to be able to share some of those flavors I discovered,” he said.

Quinn says Arbusto’s Brussels sprouts can turn even the harshest critic into a believer and that his bread pudding is “simply fantastic.” She also raves about his celery fennel salsa. It consists of raw green celery and fennel as a base with fresh lemon zest, preserved lemons and fresh juice as well as green olives and capers with fresh mint.

“When you come and eat here, you can taste the fresh-made bread that has a little char and smokiness on it from the wood fired oven in our backyard or the flavor searing on the cast iron pan or the charcoal flavor off the grill. Flavor is King,” Arbusto said.

The Chef’s Table
I personally had the good fortune of dining at the Chef’s table at The Manor House with some friends.

It was so much fun; very intimate, incredibly memorable and the most unique dining experience I have had in Lynchburg.

“The idea of the ‘Table’ is for the guests to get to experience a one-of-a-kind dining experience, which is prepared and served by Jason himself. Each reservation is sent a culinary questionnaire, which asks questions such as, ‘How adventurous are you when it comes to food?’” said Quinn.

“I love the contact with the guests. It’s great to see them enjoy the food right before me. It’s fun to be able to make a custom-made tasting menu each time,” said Arbusto.

What’s Next?
Quinn, Hughes and Arbusto are excited for their future plans, including a more casual, relaxed dining experience. “We are currently working on a small plates menu for our new upstairs tavern area which will open late January,” said Quinn. “I call this our ‘stop in after work for a drink and a quick bite’ offer.”

They are also working on finalizing plans for outdoor dining areas. Another more casual dining experience called the “Terrace,” featuring flat breads, burgers and pizzas, will be located outside. In addition, the front lawn will be reserved to offer an outdoor dining area for guests of The Manor House. Both these areas will be available this spring.

“No need to drive to Nelson County for that outdoor dining experience anymore.

We will have it right here in Lynchburg!” said Quinn.

Big Picture
The ultimate goal is a lot bigger than an incredible meal or night out with friends. The team wants to turn the Locust Thicket Historical Precinct into a nonprofit governed by a Board of Directors. The restaurant’s revenue would assist in the maintenance and continued restoration of the property.
Arbusto sees a bright future—one that puts Lynchburg on “the Culinary map.”

“Lots of other cities in the South and elsewhere have had their Culinary Renaissance; it’s our time now.”

By RACHEL DALTON

At Nelson County’s Virginia Distillery Company

When George Washington started a commercial distillery in the late 1700s, it was at the urging of his Scottish farm hand James Anderson. Washington’s distillery at Mount Vernon became the largest in the nation of its time.

The Virginia and American whisky tradition continues today in Lovingston, with Scottish malted barley and the vision of another George.

“We found the southern highlands,” said Guest Experience Manager Amanda Beckwith when talking about how early Scottish immigrants described the Blue Ridge Mountains. Beckwith was our guide on our mid-winter visit to Virginia Distillery Company.

The late Dr. George Moore came to the United States for new opportunities in the 1970s. The Irishman’s two great passions were single malt whisky and his adopted Virginia home. A marriage of the two gave birth to Virginia Distillery Company in 2011. Moore’s son and wife continue the vision he did not live to see come to fruition.

The distillery opened in late 2015. Tours and tastings began the following summer. Guided tours start with a brief history of single malt whisky in the distillery museum. A moonshine still, generously donated by a neighbor, sits in the corner. It’s non-working, licensed as a museum piece to keep it legal.

From there visitors have the opportunity to see modern-day whisky making in action on the distillery floor and cask house. The guide describes the science of making the beverage, though they consider it an art.

Virginia Single Malt, an American Malt Whisky, is produced on-site using malted barley from the United Kingdom and water from the Blue Ridge Mountains. Guests unknowingly walk right over freshwater springs as they move from the museum to the distillery.

Inside the distillery, there’s a working 1920s Boby Malt Mill. Copper pots, handmade by a fabricator in Scotland, are used for their even conduction of heat, removing the things that would give the whisky an undesired flavor. The spirit safe, which looks like something you’d see in a mad scientist’s lab, assists the distiller in making the cuts between heads, hearts and tails.

When the cask house doors swing open, the strong yet gentle aroma of whisky sneaks out from 700 carefully stacked former Kentucky bourbon, sherry and wine casks, patiently resting inside since November 2015.

“It’s a beautiful smell, but it also breaks my heart because it’s evaporation,” said Beckwith.

That evaporation occurs at a rate of six to eight percent per year, and there’s always the devastating chance a barrel will end up bone dry inside. The resources and surroundings of the Blue Ridge Mountains are reminiscent of the Scottish Highlands, though the weather in Scotland is much more consistent than the four seasons we enjoy. The distillery does not employ artificial climate control.

“Climate has a huge impact on our whisky,” said Beckwith.

The bottling date for the Virginia Single Malt will be determined through tasting. The finished product may come from a single barrel or samples from different barrels could be “married” or mixed for the perfect flavor and finish. Either way, the finished product can bear the single malt label. The expected release date is three to six years from the time of the 2015 casking.

While we wait on Virginia Single Malt, guests can already enjoy the distillery’s Virginia Highland Malt. The aged whisky is brought over from Scotland and cask-finished in port-style wine barrels that once held Virginia wine. It’s finished over six to 12 months.

Virginia Highland Malt was waiting for us at the conclusion of our tour. In another toast to Scotland, Beckwith meticulously poured the beverage into traditional Glencairn whisky glasses, emblazoned with the distillery’s split-V logo.

“It’s the best way to experience whisky,” said Beckwith.

It’s meant to be an experience, not just a drink. When trying the whisky neat, Beckwith shows us how to hold the glass, depending on the season. She suggests letting the whisky hit the tip of your tongue and slowly roll back, so you’re able to taste the individual notes.

“It breaks my heart to see people throw it back,” said Beckwith.

There’s no need for that with the distillery’s bar offerings. Bartenders will serve it neat or with a splash or cube. Tasting options also include seasonal cocktails, both hot and cold, served full-sized or in a choose-your-own flight. This whisky can be both a manly drink or the surprise in a girly drink with a twist.

“It has a backbone,” said Beckwith. “You can put it in a cocktail and not lose it.”

The cocktail menu changes the first Friday of every month. Cocktails are selected based on what ingredients are available by season, getting as much as they can from local farms.
Virginia Highland Malt is available for purchase on-site and in ABC stores. The delicious hot and cold cocktails served at the distillery bar are easily recreated at home using the whisky and the cocktail recipes found on the Virginia Distillery Company website.

For the distillery, Virginia isn’t just in its name, it’s in its business model. In addition to purchasing cocktail ingredients such as lavender and honey from local suppliers, the distillery is working with local farmers toward sourcing some of the barley used in the whisky making process. A test patch is growing on a hill near the site.

Albemarle Baking Company uses the distillery’s flour by-product to bake bread. Early Dawn Dairy in Crozet feeds cattle with spent grain from the distillery.

Charlotteville’s McCharen’s Bitters makes bitters to complement the distillery’s whisky. They’re used in the cocktails made on-site and are available to take home with a bottle of whisky. Gearhart’s Fine Chocolates, also in Charlottesville, created Virginia Highland Malt Whisky Truffles in conjunction with the distillery. The chocolates are also sold in the distillery’s shop.

A late fall forest fire crept over the hill, dangerously close to the distillery operation, cask house and visitor center. To thank the firefighters for saving the facility, Virginia Distillery Company will sell a one-barrel, limited release, coffee finish whisky. Proceeds will benefit the county’s first responders.

In an area some call the Fruit Loop, once wiped out by Hurricane Camille, spirits are starting to rise both literally and figuratively. Virginia Distillery Company is a welcome addition to Nelson County’s popular and growing beverage tourism industry.

While they won’t bottle the whisky until it says “I’m ready,” there’s no better time than now, even for non-whisky drinkers, to try something new, perhaps something against the grain.

Learn more at www.vadistillery.com

By Angela lynch

Love it or hate it, people recognize the new Hillcats branding. But under new management, Lynchburg’s Advanced A Minor League Baseball Club (a Cleveland Indians Affiliate) received more than a radical logo upgrade and paint job altering the team colors from hunter green and yellow to navy, lime green and teal; the organization has been reinvigorated across the board.

This should come as good news to Hill City baseball fans.

For years rumors circulated that the ’Cats were going to be sold and moved out of town.

Elmore Sports Group, however, purchased the team last year with the intent on keeping “Lynchburg” in the name.

“Other people wanted to buy the team and move it because they didn’t see the potential here,” said Hillcats President Chris Jones. “We actually do see the potential in Lynchburg. We want baseball in Lynchburg; we know it will succeed. That is our ultimate goal—to keep baseball here.”

For that commitment to work all aspects of the operation had to be evaluated.

“We had to look at everything from the ground to the top,” Jones, who has worked in baseball since 1998, said. “We had to look at all aspects of what a team is, all revenue streams from ticket sales to merchandise sales to concession sales to sponsorship sales.

“We knew that something needed to change. We needed to get our exposure in the community up; we needed to improve on attendance, merchandise sales, everything.”

In regard to merchandise sales, the team was in the lowest sales in all of Minor League Baseball, not just at its level.

“You have to ask, ‘Why?’” Jones said. “Something wasn’t working.”

The idea to change the name came up from a respected marketing firm Jones has worked with in the past. One of his former clubs regularly tops Minor League Baseball in merchandise sales. Knowing that Lynchburg’s baseball team has had a number of nicknames (including the Hill Climbers, Shoemakers, Grays, and Senators) over its storied history (dating as far back as the 1800s), Jones wanted to make sure that the team had the right name for the community. So, he let the fans decide. A voting contest was held last summer with options including the Derechos, Doves, Lamb Chops, Love Apples and River Runners. (All were explained to have some sort of inspiration from the area.)

“We just wanted to see if there were better names out there,” said Jones, who has worked with elite clubs and has experience turning teams around. “Some name that the community could rally around. They rallied around the Hillcats, which we kind of expected.”

After the community affirmed its commitment to the team name with a landslide vote, Jones had the marketing firm work to freshen up the image. Replacing the cartoonish smirking cat logo were three new marks—a fiercer snarling cat logo with Lynchburg’s seven hills skyline incorporated into the design, a stylized “L” with a cat’s paw and a leaping cat secondary logo.

They chose a brighter color scheme to better evoke the beauty of the region. Jones said he personally likes hunter green, but for the Hillcats team what it had simply did not work.

So, a darker blue was chosen to evoke the beauty of the Blue Ridge Mountains, lime green was selected because that hue stands out all around in the springtime as vegetation ripens and teal was the final touch, just as it accents Lynchburg’s sunsets.

“The sunsets over here are unreal,” Jones, a Houston, Texas native, said. “When it first starts turning, you see the teal. It’s really neat. We used some of the colors from the surroundings as our bases.”

Though some in the community had a hard time with the change—a “vocal minority” on social media, according to Jones—the new look seems to be largely well-received.

In just one week, online merchandise sales of the new look exceeded that of the entire offseason of the old.

“Right away, you had response,” Jones said. “A lot of positive, some negative.”

People now point out the new logo in restaurants and bars, and, more importantly, children are eager to gear up with the new look, one they deem significantly more fashionable.

Aesthetics are just one aspect of the organization’s efforts to excite the fan base. Jones wants the Hillcats to be a part of the community by giving back. The team has a fundraising program for nonprofits where they can sell tickets for $9 and keep $4. The team has reached out to all of the area children’s baseball groups to offer support and partnership opportunities.

In January, the organization announced a partnership with the Humane Society.

Shortly after announcing the partnership, the Hillcats revealed their new mascot, Southpaw 2.0, a warmer, brighter and friendlier version of its predecessor (who will still make appearances at games). Jones is friends with the original “Philly Phanatic” Dave Raymond (one of the most iconic sports mascots ever) who has consulted with him on characters.

The new Southpaw was unveiled as a “rescue” from the animal shelter, helping highlight the important work the society does and demonstrating the Hillcats’ commitment to a symbiotic relationship with the community.

Also, the new Southpaw has been making the rounds at as many local elementary schools as possible to help promote literacy and reinforce the core values that the schools teach. The baseball organization wrote a coloring book, “Southpaw Goes to School,” that is being given away at these rallies and is also available online to download. The book includes a bookmark that encourages children to read four books and receive two free tickets to a select game.

“It is our way of giving back and helping with literacy and supporting the schools and reinforcing what they are trying to teach in a fun way,” Jones said.

To open their gates to a wider fan base, regardless of income, the team slashed ticket prices—general admission dropped to $6, the lowest price in four years, and all chairbacks are now $9 (instead of varied price points). The goal is to allow more families to come in and enjoy the ballpark. Home games have theme night promotions for each day of the week (see graphic) including fireworks every Saturday the ’Cats are in town.

The ballpark is now dog-friendly every game, allowing guests to bring their pets along, provided they behave and remain in a certain section (so those who do not wish to be near dogs need not worry).

Upgrades to the stadium were made to elevate the fan experience. The souvenir shop was moved and its former space turned into a taphouse. An expanded kids area with new inflatables was created along the first base side. A picnic area with room for 300 was added along the opposite side. Four-top tables were added behind home plate, from dugout-to-dugout, offering a special seating area that gives fans the feeling that they are sitting right there on the field.

A state-of-the-art, sub-terrain drainage system was installed to reduce the number of rain cancellations. Even the parking lot was completely redone to remove the trip hazards. The team is considering adding a dog park as well.

If attracting more people to Hillcats games means Jones has to shrug off some flak, he’s fine with it. He will let his team’s game, on and off the field, speak for the club.

“The ultimate thing is that there is a loyalty to this brand,” he said. “Whatever it is; there are people who wanted everything to change and some people who wanted nothing to change. Unfortunately, the people who wanted nothing to change were not going to have a team for much longer. So, we had to do something. I hope that they understand that ultimately baseball is still here in Lynchburg. Young professionals are still running out on the field trying to get their Big League dreams, that hasn’t changed. What has changed is hopefully we are getting more involved in the community and giving back to the community and more visible in the community, making the fan experience better so that they want to continue coming.”

Learn more at Lynchburg-Hillcats.com

By Drew Menard

How Barre Classes Are Changing Work Outs

As a former dancer with over a decade of experience, I walked into local fitness studio Iron & Grace feeling pretty confident. I was there for their Fluid Sculpt barre class, and I assumed my years of experience doing tendus and pliés would mean this class would be a piece of cake. I think you can tell where this is headed—I was wrong.

After 45 minutes of strenuous exercise, I emerged from the class feeling exhilarated and a bit sheepish. Barre workouts, I discovered, utilize many techniques and poses from ballet barre exercises, but they may also integrate elements from aerobics, yoga and Pilates. Combining these approaches makes for a rigorous and comprehensive workout that targets and strengthens several areas of the body.

To learn more about barre classes and how they are changing the fitness world, I spoke with Alaya Sexton, co-owner/program director of Iron & Grace, and Megan Heatwole, community recreation programmer with Lynchburg Parks and Recreation.

Iron & Grace
Alaya Sexton founded Pilates and yoga studio Vitality Inc. in St. Paul, Minnesota in 2004 before deciding to open a new studio, Iron & Grace, in Lynchburg in 2013. “The move was about the same thing we want for our clients, a healthy balanced life,” she says. “For us, that meant having more time for our family and following our passions.”

Sexton, who co-owns Iron & Grace with her husband, Chad, believes Lynchburg is the ideal place for their studio for several reasons. “More than any city we were considering, Lynchburg was ripe for a business just like ours,” she says.

“It seemed like this community needed a studio that could bridge the gap between rehabilitation and fitness, and there were just a couple people teaching Pilates and kettlebells. We also understood that there were a lot of people like us—outdoor enthusiasts—who enjoy being active in this beautiful place, and being strong makes your endeavors more enjoyable.”

Among the body-strengthening classes offered at Iron & Grace are three different formats of barre (see sidebar, left).

Although barre workouts are trending now, Sexton and her team do not choose which classes to offer based on popularity alone. “Because we all attend industry conferences and pursue continuing education frequently, we have an awareness of what is trending but choose formats that honor our educational pursuits and creativity and align with evidence-based practices and sound exercise science,” she says.

Sexton believes barre workouts are popular because “they are accessible to all fitness levels, require little to no extra equipment that may otherwise intimidate, and they deliver results.” She also notes that barre classes “target the areas where many women seek change: they lift your bottom, tighten your waist, and tone your arms and shoulders.”

Although each barre format is distinct, certain elements run throughout all barre classes at Iron & Grace. “All barre classes at Iron & Grace are Pilates-based so the attention to posture, the role of the core, and proper mobility/stability principles are present in every class,” Sexton says. “Our classes are consciously crafted to move in functional patterns that promote better overall balance. All definitions of balance apply. First, in a steady/equilibrium way: you won’t fall down. Second, in a balancing the length and strength of a joint way: reducing wear and tear and optimizing both flexibility and power. Third, in a mind/body way: coaching conscious breathing and body awareness to decrease stress hormones. The endorphins that come with fun, invigorating cardiovascular exercise certainly help one stay balanced as well.”

Sexton believes barre classes will continue to be popular in the future as long as studios, not corporations, retain creative control. “Industry wide there are many homegrown barre programs, like ours, that will continue to deliver results, apply new knowledge and grow,” she says. “However, franchised and licensed barre programs lack creative control for the person delivering the class when they are subject to corporate programming. That model puts a performer, not a teacher, standing in front of a class giving the same workout and not interacting with their students to teach them. If one is always doing the same workout, their body adapts and they no longer get results. Luckily, there are always innovators who have direct interaction with their students and can continually deliver results.”

Iron & Grace is without a doubt one of these innovators. Since opening in Lynchburg, it has grown in terms of both physical space and staff, recently developed a two-year apprenticeship to keep up with demand, and trained other studios in its Power Barre format. “Our message is and always will be the same: knowing and moving your body improves your quality of life, and the pursuit of fitness should be relevant to life,” Sexton says. “We are scientists practicing the art of movement and can help any person achieve their fitness goals.”

Lynchburg Parks & Recreation
Lynchburg Parks & Recreation has always offered a multitude of health and fitness classes, and one of their latest offerings is called “Ballerobics.” Community Recreation Programmer Megan Heatwole describes Ballerobics as a class that “uses ballet exercise and technique for a gentle, full body workout, aimed to increase flexibility, balance, and muscle tone.”

Heatwole indicates that enrollment has grown since Parks & Rec first offered the class in spring 2016, and she attributes that growth largely to the abiding popularity of ballet.

“Ballet is the mother of all dance, and it is a great workout,” she says. “It is one of the most classical and revered styles of dance. Ballet form and technique has been used in many different styles of fitness classes. In addition, many professional athletes, such as football players, have been known to use the art form as a workout to improve balance, flexibility, posture and strength. Ballet-influenced fitness classes aren’t going away.”
Ballerobics is for individuals age 16 and older, and it can be modified for those who are new to barre workouts and those with minor injuries. “All movements can be modified to accommodate your fitness level and physical ability,” Heatwole says. “For example, I took the class as I was recovering from ankle surgery. Although squatting and jumping were nearly impossible for my left foot, I was able to easily modify the movements to accommodate my limited mobility.”

Regardless of which fitness class you choose, Lynchburg Parks & Recreation always aims to create a fun, active experience for attendees. Says Heatwole: “Our fitness classes offer a friendly, laid back environment for people to get motivated, have some fun and get a workout in!”

By Emily Hedrick

Let me tell you about this amazing woman I knew in my childhood.

Up before 5 every morning to get her kids ready for school, then started her work day by 7:30 a.m. where she managed about 30 people—some of them very, very difficult to work with. Then, she often stayed a few hours after her official “quitting time” just to get everything done. Once home (after dinner, homework, dance practices/baseball games) the paperwork would continue. Her pay was not the best—and many times she had to use her own money to accomplish daily work tasks.

This woman didn’t wear a business suit… but a denim jumper smeared with Elmer’s glue. Instead of a briefcase… a giant canvas bag full of lesson plans. Everyone called her Mrs. Basinger; I called her mom.

Being a “teacher’s daughter” earned me a slight celeb status at my elementary school just outside of Charlotte, NC where my mom taught kindergarten. I also saw firsthand that teaching is not a breezy 8 a.m. to 3 p.m. job that people sign up for so they can get their summers off. It’s hard. It’s demanding. And it’s a profession that requires passion (and a lot of patience).

This year, we are once again honored to recognize some of the area’s best educators in our 3rd annual Top Teachers contest. A panel of judges selected the Top 25 after reviewing heartfelt nomination forms sent in from the community. Starting on page 47, hear from the Top 10 teachers, including their biggest challenges and favorite moments. Our Artist Profile on page 22 is also a teacher; barely in his 30s, Derrick Thompson’s musical resume is already very impressive.

We also have plenty of teaching moments in this issue, perfect for spring. If you want to learn a thing or two about the very popular farmhouse style, we go inside the home of Peg Breiholz, the owner of The White Brick House on page 66. Our Expanded Home and Garden section also includes Spring Cleaning advice and practical lawn/garden tips from local experts.

In the Taste department, food editor Rachel Dalton highlights the best places in town to get fresh, local veggies. And this issue’s “Local Flavor” is a father of three who knows how to cook so much more than chicken nuggets. Find his healthy recipe (that includes the up-and-coming sous vide method) on page 100.

Finally, it isn’t officially spring until you’ve watched a Hillcats game at City Stadium, and there are a lot of changes (including the colors) for fans to see and experience this year. Team President Chris Jones explains it all starting on page 31.
As always, when you pick up a copy of Lynchburg Living, I hope you learn something new. And after reading this issue, I hope you’ll make it a point to thank a teacher in your life.

Because I can tell you from experience, he or she works a lot harder than you realize.

Shelley Basinger, Managing Editor
Shelley@lynchburgmag.com

Richmond Ballet II,
March 25 at 7 p.m.
Experience the beauty and elegance of ballet. The Lynchburg Symphony Orchestra and Liberty University are joining together to bring these incredible performers to LU’s Worship Arts Concert Hall. Tickets at lynchburgsymphony.org.

Food Truck Thursdays Begin,
April 6 from 11 a.m. to 2 p.m.
Featuring food trucks from across the region, this popular event is back for its third year! Stop by Miller Park every Thursday through September 31.

Hillcats Home Opener,
April 6 at 6:30 p.m.
Bring the whole family to City Stadium to watch the Hillcats take on Myrtle Beach. Read more about the team’s new look (and more exciting changes) on page 31!

Lynchstock Music Festival,
April 22 from 11 a.m. to 11 p.m.
With over 40 bands, musicians, and performers, Lynchstock is the largest local music and arts festival in Central Virginia. Read more about the event’s history and growth on page 25!

Lynchburg Garden Tour,
April 25 from 10 a.m. to 5 p.m.
This walking tour features five private homes with gardens in varying stages of development. Find ticket and schedule information at www.vagardenweek.org.

Paint Out Lynchburg,
April 28 – 30
The Lynchburg Art Club welcomes you to a weekend of painting “in the open air.” Bring your easel and paints and be inspired by Lynchburg’s beautiful architecture and scenery. Full schedule of events at lynchburgartclub.com.

Tree Hugging World Record Event,
April 29 at 3 p.m.
You could help Lynchburg go down in history! Stop by Peaks View Park to help break the Guinness World Record for the most people hugging trees at the same place at the same time. Check in starts at 3 p.m.; the attempt is at 5:30 p.m. Then, stick around for an after party that will include live music, food trucks, inflatables and more.

Local Openings & Closings

Hello! to William Alexander Tobacconist (formerly City Place Cigar) on Main Street and on Enterprise Drive.

Goodbye to women’s consignment store Salvaged in Cornerstone.

Hello! to Marco’s Pizza in the new Forest Square Shopping Center.

Goodbye to the J. Crew Clearance Store on Millrace Drive, which closed in January.

Hello! to the newly reopened salad and juice bar Crisp on Church Street.

Goodbye to Isis Spa on Enterprise Drive in Wyndhurst.

Title: Choral Instructor,
Staunton River Middle School & High School

Your teaching job at Staunton River High School (SRHS) isn’t too far from where you grew up.
As a child, I grew up in Madison Heights with my mother. I attended Madison Heights Elementary, Monelison Middle School and Amherst County
High School.

When did you start to develop an interest in music?
I had always enjoyed listening to music. I remember as a child I was drawn to the music of Whitney Houston and consider her to be my favorite artist.

It wasn’t until the age of 13 that I began singing, which began in church.

Aside from church, did you focus on music in school as well?
Yes. I began singing in the high school choir at Amherst High with the group Amherechos, which included concert choir and show choir.
You eventually decided to pursue music as a career.

Describe your experience at Lynchburg College (LC).
Attending LC was the best choice I could have ever made. The music department was like a family, and they pushed not just me but all their students
to be great musicians and educators. I give a lot of credit to my voice instructor, Dr. Jong Kim, for making me the musician and educator I am today.

By 2007, you made your professional debut here in Lynchburg. Tell us about that performance with Opera on the James.
In 2007, I was a junior at LC. During this time, the choral department would participate in the opera productions with the local opera company, Opera on the James. During this particular season the opera company was in search for a baritone to play the role of the Duke in their production of Gounod’s Roméo et Juliette. My professors excused me from a few of my classes to complete rehearsals and take French lessons in preparation for the role. For me, this performance was one of the highlights for me and my career. Being able to perform with “professional” artists was simply amazing.

After you graduated, where did life take you next?
After graduating from LC in 2008, I immediately went into completing my master’s degree at Morgan State University in Baltimore.
Then you decided take your talents overseas.

How did you end up with a music-related job in China?
During the summer of 2009, I visited China with the Morgan State University choir as we toured and performed in some of the major cities there. Dr. Oeida Hatcher, dean of Communication and the Arts at Lynchburg College, knew that I had just come back from the tour. In an email, she sent me information about a performance hall in search for an artistic director. Once I figured out where the position was I decided to apply thinking that they wouldn’t hire me since this would have been my first professional position right out of college. A couple of weeks later, I interviewed via Skype and two weeks after that, they called back saying I had the job as Artistic Director of the Mulan Children’s Choir at the Tianjin Concert Hall in Tianjin, China.

What was it like teaching in China?
It was a wonderful experience. I taught at a performance hall, so this served as an extracurricular activity for the students. Classes were held on Friday through Sunday. The students learned primarily the Western style of music, while also teaching me Chinese for the opening music festival of the performance hall held each summer.

One statement I heard often especially once returning from China was, “I bet the students were a lot more well behaved than here.” Not sure if I would agree with that 100 percent. In China, I taught about 140 kids. They were all excited about music and a majority of them had some type of music background.

And you also recorded an album along the way?
When performing locally, many people always asked if I had a CD, and I would tell them no. This encouraged me to record one of my favorite styles of music, spirituals, which is the title of my album. The album Spirituals can be found on iTunes, Google Play, and Amazon.

Now in your current position at SRHS, what does an average day look like for you?
I am currently the choral director at Staunton River Middle School and Staunton River High School. In the morning, I teach at the middle school where I have one seventh-grade choir and two eighth-grade choirs. In the afternoon, I travel to the high school where I teach a general chorus (beginning students) and my advanced choir. I teach roughly 140 students between both schools combined.

What do you enjoy the most about working with your students?
Being able to see my students growing musically and making wonderful choral music is the greatest joy.

And as if you aren’t busy enough, you’re getting your doctorate at Columbia University. How does that work since you are still here in Central Virginia?
I am currently working on my Doctor of Education in the College Teaching of Music and Music Education at Teachers College, Columbia University.
During the academic year, I complete online courses, and my summers are spent in New York City completing summer intensive courses.

Once you obtain that degree, what’s next for you on your journey?
Once completing this degree, I would love to teach vocal/choral music on the college level and perform as a soloist more.

Any ultimate goal you hope to reach with your musical talents?
I currently feel I have had one of the greatest careers so far as an educator and musician. It is my goal to continue to perform and touch the lives of those who attend my performances.

How can readers get in touch with you?
Readers can visit my website at www.derrickthompson.webs.com.

So, what is ikebana anyway? It’s where East meets West in an art form. A spiritual practice. A channel for connecting with nature. A mental and physical discipline of concentration. A proven meditation practice and stress reliever. It’s about being here and now. And it’s pronounced EE KAY’ BAH NAH. But what IS it, and what does it have to do with gardening?

Philosophy and History
The Japanese characters for the word ikebana most simply translate into “arranging flowers,” but it’s much more than how we Westerners often define flower arranging as making attractive groupings of cut flowers and other plant material for pleasure and to enhance our surroundings. Ikebana is that too. Plus, it goes deeper. It’s a way of communing spiritually with our physical environment through understanding the natural world of seasonal cycles, flowers, and other plant material—and becoming more fully aware of our own nature as humans in the natural order of life.

It is rooted in the concept of spiritual enlightenment central to Zen Buddhist philosophy. While the very word ikebana is Japanese, the practice of ikebana originally came from India and China to Japan over 600 years ago, and it remained for centuries the exclusive province of priests and royalty.
Interest in ikebana expanded from Buddhist ritual to secular art form by mid-17th century and then spread geographically around the world. Aided by ease of travel and speed of communications, a robust following has emerged worldwide.

Schools of Ikebana
Numerous schools of ikebana focus on different aspects of the art form, with the oldest, the Ikenobo School, dating back about 500 years. My firsthand encounters with this school of ikebana were at its birthplace at the Rokkaku-do Temple in Kyoto, Japan in the late 1960s and again in the 1980s. An ikebana temple arrangement featuring a massive construction of logs was so inspiring that I later captured its essence in an etching,
Kyoto Arrangement II.

The Ohara School, founded in 1912 (or up to 50 years earlier, per other sources), is now claimed by many as the foremost authentic school of ikebana after the Ikenobo School, emphasizing the importance of closely observing seasonal aspects of nature and valuing the beauty of natural environments. When I visited London’s Hampton Court Palace Flower Show (the largest flower show in England) in 2012, an entire section of the rose marquee was devoted to ikebana arrangements representing the Ohara School.

I once took a class at the Ohara School of Ikebana in Tokyo that combined philosophy with strict rules and rulers to ensure exact proportions. It was a bit intimidating and tedious for this free-form, broad-brush gal, albeit the beginning point in learning this new discipline, I concede.

The Ichiyo, Sangetsu, and Sogetsu Schools join the Ikenobo and Ohara Schools with global following. The Sogetsu School, formed in 1926 with the philosophy that ikebana should expand beyond Japan, is today the largest and best known internationally. This school believes that ikebana is to be appreciated by people from all cultures all over the world, rather than remaining exclusively Japanese.

I witnessed this inclusivity at the Festival of Flowers in Christchurch, New Zealand, which featured intriguing free-form arrangements and installations through Ikebana International to promote “friendship through flowers.”

Ikebana International was founded in 1956 by the late Ellen Gordon Allen, “…to create an organization uniting the peoples of the world through their mutual love of nature and enjoyment of ikebana.”

Its website, www.ikebanahq.org, notes 161 chapters in 50 countries with approximately 7,600 members. Ikebana is now in Virginia in Northern Virginia, Virginia Beach, and Richmond. Ikebana of Richmond (www.ikebanaofrichmondva.org) holds monthly meetings at Lewis Ginter Botanical Garden that feature certified demonstrators, classes and workshops.

The Art of Arranging
It’s no surprise that ikebana requires carefully considered and immaculately fresh plant material. Withered leaves, flowers or fruit may be used only as an intentional part of the concept of the arranger in making a statement featuring that stage of the life cycle of the plant. The arranger can combine unlikely plant material (dried twigs or surprising combinations of shapes and colors) to convey a message or an emotion—and can also include objects such as rocks, driftwood, or even metal or plastic.

Ikebana can even feature just one plant, such as bamboo for an assemblage (as in the construction pictured on page 87). As my friend Janice Berkley, who also studied ikebana in Japan, says, “…they can be quite elaborate, but they need not be. Whatever you have that speaks to you is a possibility!
This makes ikebana less intimidating.”

Isn’t creating ikebana beginning to sound like the fun we had as children when gathering wildflowers, interesting rocks, and other found objects and arranging them on our bedroom dressers?

Ikebana avoids formal symmetry, and the arranger thoughtfully considers negative space: where not to place plant material as well as where to place it. And combinations of shapes and colors can certainly seem odd and discordant compared to traditional Western principles of design and color in the Western tradition of arranging flowers in harmoniously colorful masses or lines.

If thinking in Western terms, consider contemporary ikebana as something Picasso might have created after his departure from traditional painting. For some, it’s an acquired taste. For me, each arrangement is an exciting work of art that encourages the creator and viewer to consider nature and the visual world in challenging and exciting ways. As an art form, ikebana is more like performance art—ephemeral, expected to return to the earth after making a powerfully evocative statement that rises from a discipline of the inner spirit.

Arrangement Styles
Among the plethora of ikebana styles, let’s start with the basics of two historic styles practiced by the Sogetsu School: moribana and nageire.
Moribana is the upright style with three primary elements or lines representing heaven (shin), man (soe), and earth (hikae) as the innate symbolism of ikebana. They are positioned in varying heights according to formula (here’s where the ruler comes in) in a flat, low container and held in place by a spiked frog (kenzan); and while shin is upright, the other two are angled in the round so the arrangement does not appear flat. Or the entire composition can slant. In either case, it’s important to camouflage the kenzan with plant material, stones or in other creative ways.

Basic nageire arrangements are natural or casual looking in vertical containers, hence the translation of being called “thrown in.” Yet, they’re anything but thrown in. Rather, they are carefully and artfully assembled with traditional cross-bar mechanics (or currently any way that works) to hold the elements in place. The heaven, man and earth concepts still preside. But in today’s world, anything goes!

Ikebana 101: Let’s Try One!
It’s not hard. It just requires you to put aside your daily concerns and move into a creative zone: First, think about what plant material and containers (and perhaps other objects) to use. What’s growing in your yard or other places where you may gather? Look at it carefully. How does it speak to you?

Here are a few simple attempts of my own that I hope will give you the idea (see photos). It was winter, and I was longing for spring, so I chose branches that I knew I could force to bloom inside to tell the message of approaching spring. Oh, and it helps me to create haiku poems (5-7-5 syllables) to aid in focusing on my message. Here goes:

#1 Spring Arising
Quince sings heaven’s song
While aucuba braves earth’s chill:
We bow low in praise

What I was thinking: Quince branches forced to bloom indoors in winter reach upward toward heaven, paralleling the uplifted arms in the stained-glass window next to the arrangement. Stalwart aucuba leaves, representing earth, remain firm throughout winter months. We humans, hothouse flowers like orchids, pay homage to heaven and earth.

#2 Forced Flowering
Dangling golden charms
Add bling to copper and jade:
Spring’s jewel box opens.

What I was thinking: Fantail Willow catkins are early blooming flowers (inflorescence) that brighten winter’s brown and green landscape and foretell the multitude of jewel-tone spring blooms to come. Glossy green magnolia leaves with velvety copper undersides symbolize man’s outer shell, yet inner tenderness; arranged in a fired clay pot with trailing ivy reaching for earth.

#3 Saucy Saucers
Stealing stage center
Eager to please, always zapped
Spring frost says, “Tricked you!”

What I was thinking: Saucer Magnolia puts on its early spring show of beautiful blossoms before the last frost, which inevitably kills the blooms. These blooms force easily indoors, as shown in this winter arrangement, where they are paired with a casual cluster of winter jasmine.

Want to learn more?
This is the year for getting hooked on ikebana right here at home in Lynchburg! Opera on the James (www.operaonthejames.org) will feature ikebana at Madama Butterfly’s Garden Cabaret, along with kimonos, lanterns, Japanese art (on display and at auction) and more, on Saturday, April 22 at the Academy Center of the Arts. Then on April 25, Lynchburg’s Garden Day will also include ikebana at all houses (including our own) as part of the Garden Club of Virginia’s annual Historic Garden Tour (www.vagardenweek.org).

Give it a whirl and see how ikebana can become a way of more deeply understanding nature and your garden. A way of personal philosophical and artistic expression. And a way of melding cultures and celebrating worldwide respect and friendship.

Story and Photos by Susan Timmons

Your Virginia529 Questions Answered

Years before Tamara Parker adopted her daughter, Jenna, she and her husband were already thinking about how they’d pay for a child’s college education. “It was before she was even born,” Parker said, referring to 4-year-old Jenna.

Lately, Parker has been thinking more and more about the cost of college. After all, according to CollegeData.com, “a ‘moderate’ college budget for an in-state public college for the 2016-2017 academic year averaged $24,610. A moderate budget at a private college averaged $49,320.”
Multiply that times four and a bachelor’s degree—what Parker envisions for her daughter—can easily run six figures. For a lot of parents, that’s a shock.

“One of the largest misconceptions about college is it’s a lot more expensive than most people think it is or plan for,” John Hall, certified financial planner at Lynchburg Wealth Management, said.

“A lot of folks, they’ll look at, ‘What are my tuition costs?’ Books can be a couple hundred bucks. Supplies, room and board is expensive. It all adds up to be your combined college cost. Sometimes, folks will pay for the tuition but still have a financial burden because they haven’t planned for all the expenses of college.”

To tackle this problem, Parker is thinking about a 529 plan.

As described at Virginia529.com, 529s—named for the IRS section code that established the tax advantages for such plans—“help you plan and save for qualified higher education expenses at eligible educational institutions.”

There are two basic options: Virginia529 prePAID, in which tuition costs are more or less locked in, and college savings plans, which act much like an investment account. In the savings plan category, there are three options—inVEST, CollegeAmerica and CollegeWealth—which have subtle differences and are further explained on the Virginia529 website.

Some kind of 529 plan is offered by all U.S. states and the District of Columbia, and money saved is tax free when used for college. In Virginia, there are additional tax benefits as well.

Parker shared some of her questions with Lynchburg Living:
My biggest concern is if Jenna doesn’t go to college, what happens to that money? I don’t want it locked in and we can’t touch it. If we have an extreme emergency and we have to touch that money is it even an option?

According to Hall, all money saved through a 529 plan is “tax free, as long as it’s used for education. It works the same way as an IRA or 401K. So, as long as you take it out for the purpose it’s intended for, you’re not paying taxes on it when you take it out.

“There are scenarios where you do [pay taxes]. If your child ends up not needing it…or might get other ways to pay for college—a scholarship—you have to do something with the money. You can transfer it to an immediate family member … and that’s a tax-free transfer, but if you take it out for no educational expenses, there would be a penalty and taxes on it at that time.”

Are 529s just for four-year, Virginia colleges or can they be applied to community college, or even a university in another state? Can it be used for a trade school?

“It just has to be a qualified higher education expense,” Hall said. “It can be trade school or community college. It includes books. It doesn’t have to go to tuition. In some cases, room and board. It depends on how it’s classified. No apartments, but on-campus housing.”

And you’re not limited to Virginia schools. “A lot of folks think if my kid doesn’t want to go to U.Va. or Tech, and wants to go to Alabama, it won’t pay for them, but it will,” Hall said.

Michael Farris, dean of enrollment management at Central Virginia Community College, added a caveat, however. While a 529 plan will pay for out-of-state schools, he said, out-of-state tuition is more expensive.

“The best bang for your buck … would be to stay in state,” Farris said, “because if you’re going to a school out of state—I’ve seen this often—money they save, that could effectively be paying the in-state rate … is only going to go about half as far.”

Does Jenna have to use it immediately, right out of high school? Can she delay going to college?
According to Virginia529.com, college savings plans—inVEST, CollegeAmerica, CollegeWealth—require that funds be used within 30 years “after the beneficiary’s projected high school graduation date.”

If the account was opened after graduation, funds must be used within 30 years of that point.

For prePAID plans, funds have to be used within 10 years of high school graduation.

Another common question involves whether you need a financial advisor to set up a 529 or if you can do it yourself. “You can do it on your own,” Hall said. “For lots of folks, particularly here in Virginia, I recommend going directly to the Virginia529 website.

“You can purchase a plan or invest in a plan there. It’s cheaper than if you went to a bank or financial advisor, unless the financial advisor chooses not to charge you. For a lot of folks, that option makes sense and I do encourage people to look at that.”

Not intending to put himself out of business, however, he added, “Financial advisors can help parents plan for education expenses, keeping the family’s entire financial picture in mind. I simply wanted to state that there’s an easy option in Virginia to invest in a 529 plan directly online, and it’s a good option that I often recommend.”

No matter what route you take, local professionals say the 529 is a good plan. “I recommend it, most definitely,” Farris said. “I don’t say that lightly. Saving for college is a challenge, and an extreme challenge because of the cost and so many variables and unknowns. If the family has the means to do it, I’d highly recommend doing it.”

Norwood Morrison is proof that the burden of “what’s for dinner” doesn’t always have to be mom’s responsibility. The husband and father of three has perfected the art of preparing healthy, tasty meals—yes, even on those busy weeknights.

Morrison traces his interest in cooking to his grandmother and a year he spent in Charleston during college. Now, with his demanding schedule as a salesman (oh, and you may know his wife Danner from local TV), he prefers to cook sous vide. If you aren’t familiar with this method, food is put inside a re-closable or vacuum-sealed bag—sous vide is French for “under vacuum.” The bag is submerged in water that is heated to a precise temperature using an immersion circulator (which costs $130 on average, depending on the model.)

Morrison prepares food this way four to five times a week. He says it’s an easy way he and his wife can stick to their Whole 30 diet without sacrificing flavor and variety.

His flaky salmon and creative vegetable sides had our Lynchburg Living crew raving.
Bon Appétit!

Fresh Scottish Salmon on a bed of mint and pea purée with lemon sauce and glazed carrots

by Norwood Morrison

Salmon
2 8-oz salmon filets (The fresher, the better.
I use Blue Marlin Seafood.)
Cook sous vide for 1 hour at 122 degrees.
(If not cooking using sous vide, broil in oven for about 10 minutes for 1″-1 1/4” pieces.)

Mint and Pea Purée
10 oz. bag of frozen peas defrosted
1/4 cup fresh mint
1 clove garlic
1/4 cup grated parmesan
1/2 cup olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Combine all items except olive oil in a blender and mash. With the blender running, drizzle in the olive oil until combined. Refrigerate until needed.

Lemon Sauce
1 tablespoon olive oil
1/2 shallot, finely diced
1 lemon, juiced
1/2 lemon, zested
1 cup chicken stock
1/2 tablespoon chopped fresh mint
Sauté the shallot in olive oil over medium heat for 5-10 minutes until tender and translucent. Add remaining ingredients and keep warm on the stove until needed.

Carrots
Fresh baby carrots
2 tablespoons ghee or clarified butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
Combine everything in a Ziploc bag and cook sous vide for 90 minutes at 185 degrees. Remove, and immediately put in a sauté pan and cook until the sauce has reduced to a glaze covering the carrots.