For These Top Local Ice Cream Shops

You know you want it. Everyone does. Especially on a hot, sunny summer day. Sweet, creamy, smooth, velvety, cold, crunchy, fruity, chocolatey—however you enjoy your ice cream, Lynchburg has plenty of outrageous options.

As a self-professed foodie who is always checking out new additions to the local restaurant scene (and who also happens to have a sweet tooth), I was asked by Lynchburg Living to pick my top five ice cream spots in town and highlight their top treats.

Check out my recommendations on the following pages—and be sure to visit these spots this summer!

The Crazy Mason Milkshake Bar (pictured above)
Graves Mill Shopping Center, 18013 Forest Rd., Forest

The Scoop: This newest addition to the Lynchburg sweets scene is the store’s fifth location and is just as described—crazy! Touted as an “ultimate dessert destination,” their milkshake-filled mason jars are topped with indulgences such as Pop-Tarts, cake, fruit, doughnuts, maybe even a waffle—the choices are endless! But they don’t stop there. The menu hosts other artistic desserts, ice cream sandwiches, unique monthly specials, and even funnel cakes.

Creams of the Crop: Exclusive to the Lynchburg store, I recommend you try the Heart of Virginia Shake. This delectable delight begins with strawberry and cake batter ice cream with a red marshmallow swirl that was custom-designed for Lynchburg, Virginia. It boasts a vanilla frosted rim rolled in red candy hearts and then topped with a Virginia-shaped sugar cookie, crushed blue rock candy pieces, fresh strawberry, an apple slice and whipped topping. (Perfect for IG!)

MayLynn’s Creamery
4925 Boonsboro Rd., Lynchburg;
1016 Jefferson St., Ste. B, Lynchburg
maylynnscreamery.com

The Scoop: MayLynn’s serves out sweets from a food truck at its founding location in the Boonsboro Shopping Center, where you will usually find a long line of folks ready to beat the heat with a few cold ones. If you prefer to head downtown, grab a shake and enjoy a stroll on the Bluffwalk. Also important to note: both locations serve up non-dairy options so there is nothing holding you back from enjoying some MayLynn’s.

Creams of the Crop: I personally love their Frozen Banana (a frozen banana dipped in chocolate and then rolled in either sprinkles or nuts) because I can get away with thinking it’s healthy-ish! My family also thinks the Peanut Butter Bliss is pretty decadent and delicious—and it’s one of the most popular items on the MayLynn’s menu! It’s what these guys call a “stacker”— chocolate ice cream, Reese’s Cups, peanut butter, and hot fudge are stacked into one tasty treat. The stackers come in all sorts of varieties and combinations, and you can even customize your own. (Don’t mind if I do!)

Outside the Cone
1305 Enterprise Dr., Lynchburg
outsidethecone.com

The Scoop: If you have not been to this super special spot in Wyndhurst yet, what are you waiting for? The owners say their goal is to make the best ice cream in Virginia—and they do it by using only the freshest and finest ingredients and making many of their “mix-ins” in-house. You’ll also notice some very innovative flavors and flavor combinations. For example, the Bee My Honeycomb contains honeycomb they make in-house with a precise recipe they have developed. Bee My Honeycomb was named best new flavor of 2020 in a national contest sponsored by the North American Ice Cream Association.

Creams of the Crop: While flavors often sell out and change frequently, I love when we can catch “It’s All Greek to Me” on the Outside the Cone menu. They start with homemade baklava with layers of phyllo dough, chopped nuts, and honey from local Dry Branch Apiaries. Chunks of baklava and a sea salt Greek caramel swirl are then wrapped into their vanilla ice cream. (Drooling!)

Mister Goodies
21556 Timberlake Rd., Lynchburg
Find on Facebook

The Scoop: At Mister Goodies, you get all the nostalgia of a carnival ice cream stand, without the price of admission. From the street, you can’t miss the huge ice cream cone on top of the building with bright lights showcasing ice cream, soda floats, cookie sandwiches, apple dumplings, banana splits, and much more. In addition, they offer lower-sugar and lower-calorie options. This year, Mister Goodies added homemade hard serve to the menu, something that was not available in the past.

Creams of the Crop: The aficionados behind Mister Goodies are so passionate about what they do—and Lynchburg Living readers definitely notice. Mister Goodies is a consistent winner in the Best Of Awards, even winning Gold for Best Frozen Dessert last year. With so many tasty menu items, it was hard to narrow down a favorite, but I just love the Strawberry Dole Whip. And believe it or not—it’s dairy- and gluten-free and vegan. The Dole Whip also comes in several other flavors such as mango, pineapple, and watermelon. (If you know, you know.)

Rookie’s
174 Norfolk Ave., Lynchburg;
16129 Forest Rd., Forest

The Scoop: The great folks at Rookie’s started out in Forest and now have a second Lynchburg location off of Rivermont Avenue (conveniently located next to Rivermont Pizza—a match made in heaven, if I may say). With a selection of delicious handmade ice cream sandwiches in classic combinations such as chocolate chip cookie with vanilla ice cream or sugar cookie with strawberry ice cream (my personal favorite), you really can’t go wrong. They also serve vegan and gluten-free options and tasty coffee if you’re in the mood for something warm.

Creams of the Crop: Not really feeling a sweet sandwich? You can always just enjoy Rookie’s traditional cookies paired with ice-cold milk. Or for something different, we like the Affogato al caffe from Rookie’s. I choose the Nutella ice cream as my base; it is then drowned in hot espresso, resulting in a magical amalgamation of sweet and bitter, cold and hot. (Trust me.)

I love rice. It does not matter if it is brown or white, short grain or long grain, boiled or fried—or puffed! I love the versatility, the taste, and how quick and easy it is to make. I eat rice several times a week and always keep multiple varieties on hand.

And it appears I am not alone. According to data from UNICEF, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than 20% of the calories consumed worldwide by humans.

Rice is the seed from a grass plant, related to other grasses such as wheat, oats, and barley. It completes its entire life cycle within six months, from planting to harvesting. The rice grain is made of three main layers: the hull (or husk), the bran and germ, and the inside kernel (or endosperm).

Once the protective husk is removed, the rice grain becomes what we call brown rice. Because it still contains the rice germ and outer bran layers, brown rice contains more fiber and vitamins than white rice.

Gentle processing removes the germ and bran layers from the grain to expose a white starch center. The polished white starch center is what we know as white rice.

It was hard to pick my favorite rice recipes since rice plays a part in so many wonderful dishes, but these two are very different and great in their own ways. Enjoy!

Scandinavian Rice Pudding with Cinnamon Sugar

This rice pudding makes for a great breakfast and is traditionally served in a bowl with milk and sprinkled with cinnamon sugar. It’s easy, fairly quick, and filling enough to be a meal!
Servings: 4-6

Ingredients
2/3 cup of short-grained rice, such as Arborio
1 tsp. kosher salt (I like Diamond Crystal brand)
4 cups whole milk
3 Tbsp. unsalted butter
1 Tbsp. sugar
1 Tbsp. cinnamon sugar (2/3 sugar and
1/3 cinnamon) for sprinkling on top

Instructions
In a thick-bottomed saucepan, stir together the rice, salt, and milk and bring to a boil over medium heat. Be careful because milk has a tendency to bubble over once it starts boiling. Reduce heat to low and simmer until all milk has been absorbed, about 20 minutes. Stir often to ensure it doesn’t stick to the bottom of the pot. If the rice is not soft and creamy, add a bit more milk. Remove from heat. Add the butter and sugar and stir until the butter has melted and the sugar is incorporated. Sprinkle with cinnamon sugar and serve warm in a bowl with more milk!

Fried Rice with Chicken, Eggs, and Vegetables

Fried rice is best when made with day-old rice. If your rice is coming from the refrigerator, bring it to room temperature before stir-frying it. If you are making the rice the same day, spread it out on a baking sheet to cool for a couple of hours. This recipe works best with a wok.
Stir-frying happens quickly, so be sure to have all ingredients measured out and lined up before you begin.
Servings: 4

Ingredients
3 large eggs
1 1/2 tsp. kosher salt, divided
2 Tbsp. olive oil, divided
1 carrot, peeled and cut into
1/4-inch pieces
4 oz. dark meat chicken, cooked and cut into roughly, 1/2-inch pieces
4 scallions, sliced
4 cups cooked jasmine rice
1/4 tsp. pepper
1/2 cup frozen peas

Instructions
Turn your burner to medium-high and heat the wok. In a bowl, whisk eggs lightly with a fork. Add 2 tsp. of the oil to your hot wok. When the oil is rippling, add the eggs and cook, stirring frequently, until most of the egg is non-liquid, about 30 seconds. Transfer to a plate.

Next, add 1 tsp. oil to the now-empty wok and reduce heat to medium. Add carrot and 1/2 tsp. salt and cook, stirring frequently, until just beginning to brown, 2 to 4 minutes. Add chicken and cook, stirring frequently, until the chicken is warmed through, 1 to 2 minutes. Transfer to the plate with eggs.

Add half of the sliced scallion and remaining 1 Tbsp. oil to the wok. Cook, stirring constantly, for about 30 seconds. Add the rice and stir until combined. Sprinkle pepper and remaining 1 tsp. salt evenly over rice. Continue to cook, stirring frequently while also breaking up clumps, 2 to 5 minutes. Add peas, egg mixture, and remaining scallion, and cook about 2 minutes. Serve and enjoy!

Looking for swim instruction? Here are a few of the most popular options in the greater Lynchburg area.

Lynchburg Parks & Recreation
Lynchburg Parks & Recreation hosts swim lessons at Miller Park Pool every summer and utilizes the American Red Cross Learn-to-Swim program. Instructors focus on building swimming skills one step at a time, working up six course levels—from introduction to water to swimming and skill proficiency.

Where: Miller Park Pool • Ages: 18 months to adult
Group or Private: Group • Cost: $67/city residents, $82/non-city residents
Session Length: Daily lessons over a 2-week period

Sign Up: Visit lynchburgparksandrec.com and look for swim lesson registration under the Programs & Activities tab, Aquatics department. The pool opens for the summer June 12 and the first group of summer lessons starts the next day.

YMCA of CVA Swim School
The YMCA of CVA Swim School is a comprehensive, progressive swim program aimed at creating strong swimmers while cultivating a love of swimming—not just as a necessary survival skill, but also as a way to stay healthy and active. The YMCA’s eight different levels of instruction mean that your child can start at the most appropriate level for them.

Where: Downtown YMCA and Jamerson Family YMCA
Ages: Six months to adult
Group or Private: Both
Cost: $40/members, $70/non-members
(scholarship opportunities available)
Session Length: Varies, but typically two lessons per week for four weeks

Sign Up: Visit ymcacva.org, give them a call, or stop by your preferred YMCA location. Group lessons run continuously throughout the year. Typically, registration for a session of lessons opens three weeks before the session begins.

LU Campus Recreation
LU Campus Recreation offers a limited amount of swim lessons to the Liberty and Lynchburg communities each semester, as well as a more compact summer schedule. Their certified swim instructors teach lessons for a wide range of skill levels and ages. Information about their summer classes is below, but check back on their website for more information on their semester offerings, which are typically eight days of classes over two weeks.

Where: LaHaye Aquatic Center
Ages: Six months to 14+
Group or Private: Group
Cost: $65/week
Session Length: Five days in one week, 45 minutes

Sign up: Visit liberty.edu/campusrec/lahaye-rec-and-fitness/aquatics/ to register. Summer sessions start May 30.

A Smith Mountain Lake Home Gets an Elevation in Height & Style

If Scott Elliott has learned anything over his many years of building and renovating properties as the owner of Custom Structures in Lynchburg, it’s to move fast when the right thing pops up. So that is exactly what he and his wife, Meredith, did in July 2021 when a house on Smith Mountain Lake, right by Hales Ford Bridge, came up for sale.

“I called her and said, ‘Get to the lake now!’” Scott recalled. “She hauled tail to the house and I hadn’t even seen it. I was on a plane when she made the offer.”

The home had been a rental for many years and was dingy and outdated, but the empty shell didn’t scare the Elliotts. In fact, they are well accustomed to transforming properties from abysmal “Befores” into gorgeous “Afters.” Here are some highlights of what they did to overhaul their personal lakehouse-turned-Lynchburg Living Smith Mountain Lake Idea House in a matter of just seven months.

COASTAL CHIC MEETS LAKE LUXE
Not every lake dreams of being an ocean, and thankfully the Elliotts’ SML house didn’t have to choose stylistically either. Exterior additions to the home include cedar shake siding, a copper cupola up top, and hurricane shutters, all of which give the entrance a coastal vibe. Two decks on the back flank the home, while a flat seating area with a fire pit and Adirondack chairs awaits conversations overlooking the lake. Down the stamped concrete walkway to the dock is a shed that the Elliotts repurposed into a “Bar Barn,” adding cabinetry, a mini fridge, and a margarita machine so visitors can grab a drink on their way to the water.

POP THE TOP
With four kids plus an exchange student under one roof, along with Meredith’s desire to host large gatherings and rent the home out to others, the first major change the couple decided to make was raising the roofline. By building up instead of out, the Elliotts were able to stay within the home’s original footprint while adding soaring ceilings with wooden beams in the great room and kitchen, as well as a loft above that holds a Queen bed, two children’s cots, and a full bathroom. As they went up, the Elliotts also added new windows and transoms to bring in abundant light and clearer views of the lake. Their thoughtful renovations helped transform the home’s total hosting space into five bedrooms (including a children’s room with six bunk beds), four bathrooms, and a full basement.

A KITCHEN WITH SHIMMER
Lake kitchens lend themselves to a certain vibe, often with dark wooden cabinets and walls and green or red tones. While this look conjures up joyous summer memories for some, Meredith wanted a fresher look for her new kitchen. She accomplished this vision with white cabinets and quartz countertops, married together with gold hardware and a shimmery fin-shaped tile backsplash that nods to her surroundings.

A PLACE TO GATHER
Another priority for Meredith was to integrate a large dining table without making a formal space for one, so she cleverly inserted it at the intersection of the kitchen and the great room.

“I had to have somewhere to seat a lot of people,” she said. “I want this place to be for families, big families—grandparents, grandkids, aunts, uncles—so everyone can cook together and be together.”

UNEXPECTED ART
“Before it got cold, we took the jet skis around the corner to a little cove and literally just grabbed so much driftwood and let it dry,” Scott said. “Then we cut it and put hooks in there and attached it [to the foyer chandelier]. We hit the jackpot on that.”

This unique focal point of the home’s entry is just one of the surprising ways that Scott and Meredith wove artful touches throughout the home. They also repurposed larger works of art and even an old privacy screen to use as headboards. Then there’s the 1960 surfboard hanging above the couch in the great room—a $100 Facebook Marketplace find, though it took a little negotiating on Meredith’s part.

“I messaged [the owner] and he said, ‘I have 30 people lined up and I just want someone to cherish it,’” she recalled. “I said, ‘I can promise that I will cherish this. I know exactly where it’s going and you can come see it if you want.’

And he said, ‘I’m going to sell it to you!’”

TILE WITH STYLE
Additional impressive features can be found in the bathrooms, where Meredith made good use of unexpected colors and patterns, retrofitted vanities from Green Front Furniture, and glimmering bowl sinks from Ferguson. Tile selections range from a skinny teal tile laid in a herringbone pattern in the hall bathroom to a blue dot tile in the master bath to a textured white tile running from the walls through the shower in the loft bathroom.

HAVE A COW, AND A DRINK
Although the home’s basement was “dungeon-like” when they bought it, Meredith saw that it held possibilities. She took advantage of an existing bar, retrofitting it with a bronze sink, mint tile backsplash, and a sheet of patinated copper under a new quartz countertop. Above the bar hangs a large cow mural with a memorable back story.

“That came out of Big Lick [Tropical Grill] on Timberlake Road,” Meredith recalled. “They were going to throw it away and Scott was like, ‘Nooooo!’ So we have had that since 2010, and it has gone from our barn to the first lake house to here. It’s just fun.”

The colorful cattle oversee the rest of the entertainment space, complete with a ping pong table, TV area, and large windows that beckon guests outside.

For the Elliotts, the home has been both a labor of love and a sprint, and Meredith eagerly awaits the moment when she can finally sit down and soak in the finished product.

“I can’t wait until I can turn on that gas fire pit when it gets dark, open a bottle of wine, and just sit here and not be bothered and listen to the boats,” she said.

View the 2022 Lynchburg Living Smith Mountain Lake Idea House special section virtually >>

A Comprehensive Guide to Hot Water–Canning

Canning is one of those old-world skills that feels a little unnecessary until you’re left with an end-of-the-season bumper crop of tomatoes, beans, or other garden produce that you can’t stand to throw away—then, it’s something you really wish you knew how to do. The good news is, it’s really not that hard to learn.

Once you do, you’ll have healthy, safe food for your family that you can store up for the winter, allowing you to enjoy the fruits of your garden all year long.

There are two home canning methods: hot water–canning and pressure canning. Hot water–canning can only be used on highly acidic foods because the acid prevents the growth of dangerous bacteria, including botulinum, which causes botulism. Many fruits contain high levels of acid, and pickled veggies and tomato sauces can be safely hot water canned. As a rule, don’t use the hot water method for anything with a pH higher than 4.6, and always do research before hot water–canning.

We highly recommend visiting the New London Cannery in Forest to jump in on a canning session. They offer their knowledge to the public starting in mid-summer, while guiding you through the canning process with the produce you bring in. They do charge a small fee of $1 per 28 oz. can, and $0.75 per 14 oz. can, but at the end of the class, you walk out with your very own properly preserved produce. It’s well worth it.

In the meantime, here’s a jump-start guide to hot water–canning:

The Supplies
Two Large Pots: To start, you’ll need a big, deep pot with a tight-fitting lid. You don’t have to have an official canning pot, but you’ll need an aluminum pot that’s deep enough to completely submerge your jars with at least an inch of water above the lids. You will also need a second large pot (no lid necessary) to boil your empty jars before the canning process begins.

Rack: The rack keeps the cans in place when boiling and holds the bottoms of the glass jars above the bottom of the pan. If they sit on the bottom, the jars will overheat and crack.

Jars & Lids: Glass jars like the ones made by Mason and Ball come in all shapes and sizes, and you can reuse the jars again and again! That said, you should never reuse the lids; always start with a clean, new lid. You should also never recycle antique jars, store-bought pickle jars, or other collected glass vessels for canning.

Tongs: The jars will be extremely hot when lifted out of the pot, so get yourself a set of canning tongs, which are specially designed to hold onto those jars.

The Steps
1. Boil your empty jars in the large pot that you aren’t using for canning. The lids and bands don’t need to be boiled, but the jars will need to be fully submerged in boiling water for about ten minutes.
2. While the empty jars boil in the other pot, place the rack inside the canning pot. Then, fill the canning pot with water and bring to a simmer. Keep the simmer going as you complete the next steps.
3. Pull your boiled jars out of their bath and dry them. While they are still hot, fill them with your recipe! Leave about a half inch of empty space above the product.
4. Give the product a little swirl with a spoon or spatula to release any air bubbles.
5. Thoroughly wipe down the rims of the jars so that no food residue remains.
6. Place the lids and bands, screwing them snugly but not too tightly.
7. Place the jars into the rack in the canning pot. The jars should be fully submerged and covered by at least an inch of water. Put the lid on the pot.
8. Bring the pot to a boil and allow the jars to bathe in the bubbling water for at least ten minutes.
9. Remove the pot lid and allow the jars to rest in the hot water for another ten minutes.
10. Pull the jars out of the pot and place them on a towel or rack to cool. Do not open or adjust the lids; they’ll need to sit for about a day.
11. Once the jars have cooled after about 24 hours, check to see if they were sealed properly by unscrewing the bands and pressing down gently on the lids. If the lid is taut and doesn’t spring back up when you remove your finger, it has sealed correctly! If the lid does pop back up, the jar didn’t seal. In that case, you’ll want to place the jar in the fridge and eat the contents within a week or two.

Properly sealed jars can be placed in a closet and stored for up to a year! Remember, food safety should always be your Number One concern when preserving your harvests. Do your research to find safe recipes when using the hot water canning method, and always check for signs of botulism. If you see the jar lid bulging, if the jar is under pressure when you open it, or if the food smells or looks bad, it’s best to toss it.

Happy canning! Let us know if you come up with any delicious ways to preserve those bountiful harvests this season.

The Farm Basket Thrives Under New Ownership

Since purchasing The Farm Basket last summer, Alex Wood and her husband, Sackett, have made a few changes to the beloved Langhorne Road gift shop and café—but to the delight of many customers, the pimento cheese remains the same.

Wood closed the shop for a couple of months to make way for interior and exterior renovations before reopening last October 1.

The Woods purchased the property from Rie and Eddie Godsey and their dining and catering company, Meriwether Godsey. They are the third owners in the shop’s 57-year history.

Wood was working doing interior design—mainly residential—but said she always wanted to own her own home décor shop with a mix of old and new items.

“The previous owners of the Farm Basket were looking to sell, and they wanted the business to continue running similarly but not exactly the same,” she said. “It’s such a historical landmark in Lynchburg, and I grew up coming here. The owners approached us and asked if we would be interested, and I was so excited before I even really thought it through.”

Wood said owning the shop is a more extensive endeavor than she had originally envisioned.

“I knew there was a café and I had eaten here many times, but the restaurant is much more of a daily demand than I initially realized,” she remarked.

As such, Wood immediately hired a manager for the café and said that was the best thing she could have done.

The previous owners sold pretty much all of the inventory before Wood took over, leaving a mostly empty slate for her to work with.

First, she had to learn quickly about the timing and quantity of ordering inventory.

“I went to market in July, which was critical,” she noted. “We got all the new inventory, but inventory is hard to come by right now and it was late. Usually you place Christmas orders in January and we didn’t do it until July. I didn’t know how silly I was to think that.

I didn’t even have it on my schedule on the calendar.”

She also learned the vast importance of certain inventory. She looked around at what was working in the store and what wasn’t necessarily flying off the shelves.

“I initially thought, ‘Wow, there’s not enough room for baby and dog [items],’ and it turns out those are major gifts and are an important part of the business,” she said. “Those things didn’t seem important to me at first. I had to kind of get in there and figure that out.”

Thankfully, most of the staff stayed on and helped guide Wood in those first few months.

She also hired some new employees who had been working in retail stores that closed due to COVID-19.

“I feel like I nailed the whole hiring part,” she said. “Everybody’s been so good.”

Under Wood’s ownership, three local businesses have found a secondary home at The Farm Basket.

Golf Park Coffee opened another location in the shop, Thistle Ridge Farm will sell vegetables out of the gazebo in the parking lot during the warmer months, and Sackett Wood will bring in some pieces of furniture, bags, and accessories for the front retail space from his employer, leather goods company Moore & Giles.

Plans are in place to repave the parking lot this summer. Once that project is complete, electricity and water will be installed in the gazebo.

New jewelry lines have also been introduced along with a small capsule line of clothing. Wood said the clothing selection will be highly specialized because those sales are pretty narrow in the shop, which has limited space.

The café keeps The Farm Basket steady, which comes as no surprise. Customers continue coming back for not only the pimento cheese, chicken salad, and various sandwiches and soups, but also for the tranquil backdrop of the Blackwater Creek in the shop’s backyard, where picnic tables adorn the lawn.

“It’s always been a great café and there’s nothing like the setting and nothing like sitting by the river on a beautiful day,” noted Wood. “I think our food has gotten even better, though, and we have some of the best sandwiches in Lynchburg.”

She hopes that with the help of a newly launched website, The Farm Basket will reach people from all over the country and will be the place shoppers go for that perfect piece for their home or for their wedding registries.

“I’d like to be more of a destination for people to just come in and look for their own home and a really great gift,” Wood said. “I do think we’ve really carefully curated what we have here and I think our offerings are some of the best. You don’t need to go to Charlottesville to get a great gift.”

She is working on bringing in inventory that can only be found at the shop, such as Supergoop, a skincare and sunscreen line.

“I’m hoping to bring in more lines like that that aren’t found anywhere else in Lynchburg,” she remarked.

At the end of the day, Wood wants the shop to evolve and add fresh inventory while also continuing to offer tried-and-true products.

“I think if people haven’t tried The Farm Basket in a while or they don’t know what’s back there, they should just stop in and just check it out because it’s pretty special,” she said.

By Olivia Carter | Photos by Ashlee Glen

At age 19, Lynchburg native Seth Westgate realized his passion for food service thanks to the infectious joy of local pizza truck proprietor Al “Vito” Vassallo.

“When we got busy on the food truck, Vito would get excited,” Westgate recalled. “He’d start dancing around and just being silly, messing around. That instilled a passion for [food service] in me. I love to be busy, and I love serving people food that I know is quality.”

Six years after he started working for Vito’s Pizza, Westgate is now the owner and operator of 5th Street Vito’s, downtown Lynchburg’s newest pizza shop. Along with his two brothers, Myles and Ethan, he is laying the foundation of a family-run business he hopes to continue for years to come.

After working alongside Vassallo in his food trucks, Westgate got the initial opportunity to try his hand at running his own business when Vassallo decided to retire.

“I worked with Vito for a couple of years, and then he retired,” he noted. “He told me to build a truck and that I could have all his spots. That’s where it started with the food truck.”

Westgate had success and enjoyed the food truck business, often traveling to businesses around Lynchburg to serve company lunches and setting up at community events.

Everything changed in March 2020.

“I did [the food truck] full-time for a few years,” said Westgate. “Then, when COVID-19 hit, I really didn’t have a choice but to do something different.”

He knew his best move was to try to find a brick-and-mortar location for his business.

One place stood out to Westgate in particular: the building on Fifth Street that formerly housed Daughters and Sons Pizza. The building sat empty for over a year and was not put up for lease, but in April 2021, the Westgate family’s fate changed.

“One day, my dad was driving by and saw it was up for lease,” Westgate recalled. “I called and signed the lease two days later.”

Westgate, his two brothers, and their parents spent the next five months tearing down, reconstructing, and redecorating much of the inside of the building.
Finally, on December 10, 2021, 5th Street Vito’s opened its doors to the public.

Westgate said that while there has been a learning curve for him, running the restaurant has been a blessing.

The three Westgate brothers make all their products in-house—everything from wing sauces to dry rubs to blue cheese dressing—and are consistently honing their craft to make the best pizza, sandwiches, salads, and wings for their customers.

“I am going for the best pizza in Lynchburg this year,” Westgate said.

“I want to get that award.”

Photos Courtesy of Downtown Lynchburg Association

Soup 22 Will Serve Lynchburg Community One Bowl at a Time

There’s something about a steaming bowl of soup that makes one feel all warm inside, literally and figuratively. This summer, Michelle Ayers is bringing that feeling to downtown Lynchburg with her new soup shop, Soup 22.

The significance of Soup 22’s name goes beyond the year it’s being opened. Twenty-two is a very special number in Ayers’ life: it’s her birthday and the opening day of Soup 22, June 22. Throughout her life, the number has been a sign that she is on the right track.

“Twenty-two has kind of been a confirmation between God and me,” Ayers said. “Any time I’m struggling or overwhelmed, God kind of shows me confirmation in twenty-twos. It’s just always been a positive thing for me to know to keep moving forward and keep pursuing my dreams.”

One of her longstanding dreams has been to open a soup shop.

“I’ve just always wanted to have a soup shop,” she noted. “Out of everything I’ve done, this is probably the thing I’ve been wanting to do for the longest time.”

Ayers is no stranger to the food business; it has been a part of her life for the past 20 years. She has owned a couple restaurants and continues to run Purple Door Gourmet Kitchen and Catering here in Lynchburg.

Faithful customers of Ayers will notice some similarities between Purple Door and Soup 22: sandwiches, salads, mini charcuterie boxes, and desserts will be offered to accompany the soups.

“There will be a feel of Purple Door, an extension of Purple Door,” she said. “I think when people come in and taste the food and recognize the style, they’re definitely going to think of Purple Door.”

Twenty types of soups will be available year-round, from chicken noodle to Brunswick stew. Some fundamental soups will be on the menu regularly, along with soups that will be switched out depending on the season. During the summer, chilled soup options will be available.

No matter what they order, customers will be able to get their food fast with Soup 22’s grab-and-go setup. Additionally, customers will be able to place orders online and pick them up at the shop.

“Everything is going to be made fresh every morning, but in a grab-and-go style,” noted Ayers. “That’s going to take up a good part of the floor space. I want us to be able to serve a lot of customers and serve them quickly.”

After having lived downtown for eight years, the area holds a special place in Ayers’ heart.

“It lends itself to good street traffic and walking traffic, which I think will be really good for the residents downtown,” she said. “People who work downtown will be able to stop and get soup on their way back to their offices.”

Another reason Ayers chose the downtown location was its proximity to Lynchburg Daily Bread. Soup 22 will be providing more than just soup: one dollar from every soup sale will be donated to the nonprofit, which serves free lunch to those in need seven days a week. Ayers has seen the positive effects that have come from Daily Bread.

“They serve a lot of different purposes,” she noted. “There are a lot of things that go into running an organization like that. I think that raising money for them—and not just giving them food—will be very helpful.”

Ayers hopes to see Soup 22 have a positive impact on the Lynchburg community. She is looking forward to seeing customers warm up with a cup of soup on chilly fall and winter days in the future.

“Soup is a comfort food,” she said. “It literally warms the soul.”

By Ellowyn Steele | Photos by Ashlee Glen

Local doctor explains how IV therapies work

“Don’t forget to hydrate!”

It feels like this is something everyone is saying nowadays—and many of us need the reminder as we routinely reach for that third cup of coffee instead of a glass of water.

“Most people are chronically dehydrated, at baseline, and if you add any physical activity into the equation then you are into a fluid deficit,” explained Dr. Michael Richmond, owner of Virginia Vein & Wellness Center. He is also a cardiac anesthesiologist at Centra.

Chronic dehydration can lead to a range of problems—but in general, as we all know, you just don’t feel as good as you should. While upping your daily water intake can help, one way to immediately reverse your dehydration is with IV hydration therapy. Virginia Vein & Wellness Center has been offering these services since 2020.

“Most [of our clients] are just feeling run down and fatigued, experiencing brain fog,” he explained. “We are also seeing a lot of people post-COVID who just can’t quite get over the hump of recovery.”

By using an IV, fluids skip the gastrointestinal tract and go directly into a patient’s bloodstream. Not only does the patient get hydrated more quickly than drinking water, but Richmond says therapy can also boost immune systems, help with a hangover, and fight against fatigue.

He says while they started out just offering fluids, they have since created a list of IV options that include extra vitamins. For example, the Myer’s Cocktail is the base for most of the infusions at Virginia Vein & Wellness Center—it includes B complex vitamins and vitamin C.

According to office administrator Lydia Brown, sessions can last anywhere from 45 minutes to an hour. Each session is tailored to a patient’s specific needs depending on what they are looking for.

“Some people view IV hydration as ‘preventative’ and receive infusions once a month as part of their wellness regimen,” says Brown. “Others seek out IV hydration when they feel run down or exhausted, which are potential symptoms of dehydration and/or an imbalanced diet.”

Brown says the feedback they receive from patients is that many see results—increased energy, better sleep, and less joint pain, to name a few—quickly after starting treatment.

Tasha McConnell, a certified personal trainer and nutritionist at Burn Boot Camp, has received their IV therapy and agrees that results were immediate.

“One was after a hard week of training and I noticed a significant difference in the time it took me to recover and my performance,” she says. “The second one I got was after a week of being sick and slightly dehydrated. Not only did it help with hydration but their cocktail of vitamins gave my immune system a boost to help fight the sickness.”

According to Richmond, patients who are trying to recover from the lingering effects of COVID—symptoms such as brain fog—are also reporting positive results. But he does note that it seems to take multiple, consistent sessions.

“It takes about 4-6 weeks for them to get back to feeling normal again, but they do see some benefits for about a week,” he says. “Then they have the symptoms, such as brain fog, come back, so they come back in for another treatment.”

Patients are also receiving similar services at Lynchburg Aesthetics and Wellness. The therapy is more common and more well known in larger cities.

The main downside is that it isn’t cheap—depending on the type of IV therapy, sessions cost anywhere from $100 to $200. But Richmond says they offer a lower-than-market price because they are trying to spread the word about the therapy. Another possible con, for some, is a fear of needles.

“But that’s where our experience comes in and we comfort them,” he says, adding that they numb the arm where the IV is administered. “[Patients] are typically pleasantly surprised by the comfort.”

By Tobi Walsh and Shelley Basinger

Since 1985, the James River Batteau Festival has been a cherished event in downtown Lynchburg. Crews build replicas of 18th- and early-19th century wooden cargo vessels and then make an eight-day trek to Richmond down the James River. The launch of the 37th annual event is set for June 18 at 11 a.m. at Percival’s Island.

Visit vacanals.org/batteau to learn more.

Photo by Michael Yeatts