Tony Camm is Writing His Own Artistic Story

Photos by Ashlee Glen

Local influencer, musician, and creative Tony Camm has nothing more to prove when it comes to how he impacts the Lynchburg community. All know him for his funk band FunkAllStars but he is much more than that. Calling himself an “entertainer-prenuer,” Camm is a jack-of-all-trades. Starting his creative journey around the age of twelve, while making home films with his younger brother, allowed him to learn the importance of creativity and its impact. Starting off with silent films he began to realize the value of being creative, leading him to become a well-versed artist, entrepreneur, and influential leader, whose goal is to entertain, impact, and exude positivity. 

The entertainer-prenuer works in many facets such as painting, music, cartoon producing, and much more. He is a father, actor, leader, and community member who believes that entertainment is his way of impact. He also manages the Lynchburg Grand Hotel across from the Academy Center of the Arts in downtown Lynchburg.

“I think my creative imagination was always there, you know… when you get into the school system they always want to put you in the box,” Camm said, remembering that school only encouraged students to learn certain subjects. “What about the creative side of things?” 

Likewise, Albert Einstein once said, “Creativity is intelligence having fun.” That thought further validates that the need for arts and innovative programs not only adds value to learning but enhances intelligence. 

Camm understands the importance of the arts in that they help youth determine who and what they want to be—understanding the value of education but emphasizing the importance of creativity in schools. 

“When I was younger they defunded a lot of the arts stuff, [but] that’s the key stuff because kids at their young age need to know at that age what they really want to do,” he said. 

In addition, it is clear that math, reading, and other subjects are valuable, but Camm believes it is not what everyone uses every day. 

“We use our reactive minds all the time,” he shared. 

Moreover, it is creative sensibility that influences our society and Camm truly believes that all ideas can be completed if there are two things. First is “being able to come up with an idea,” and the second thing is to “have the [support] and people to help you make it happen.” 

Realizing that the things he does make an impact on the people that watch, he ensures that he thinks of every individual in his following when doing a project, program, or event. Being an entertainer-prenuer has given Camm the space to create community everywhere he goes, though he is well aware of the impact he makes and does not take it lightly. 

“With everything I do, I make sure I think of how it can impact someone because it can impact someone positively or negatively,” Camm explained. “And if you think it will impact someone negatively then you have a choice. You can still do it, if it will benefit you or you could say, ‘Well that would be cool but I don’t want it to [impact others like that]’. That option is always right there.” 

He cares about what he provides to his community to certify that the arts can truly help change the atmosphere and connection among individuals within a community. Hoping that his impact has youth saying, “Well if he [Camm] did it let’s see if we can do it.”

Despite the possible mental obstacles such as self-doubt, Camm continues to muster the courage to act on an idea. 

“It’s not why, it’s a why not?” said Camm, as to say, the only thing stopping an individual from making all of their ideas possible is based on the resources and support they have. If the individual has all of the above, then is it the individual getting in the way of one’s own dreams and aspirations?

It can be believed that he is an amazing person who all can learn from. Teaching those who come in contact with him the principles of positive thinking and overcoming self-doubt. 

Recently, Camm launched a Jazz Club in the shared space at 720 Commerce Street—something he didn’t even know the community wanted until he started to do it. 

“Everybody wants to be entertained and sometimes people don’t even know they want it…,” he shared, yet again reinforcing that it’s all about acting on your ideas and having confidence that it will all work out. 

Tony Camm has various ideas he has pursued—his jazz club, comic book series, radio show, and even his own clothing line—and yet he still continues to grow and dream up new ideas. His motto is, “Live everyday like it’s your first…” and every day he says to himself, “I’m brand new to the world…so what can I do today?” Ultimately showing how profound his wisdom is and why he is so successful at what he does. 

Entertainment is one thing he does well and will continue to do because, “Everything we do daily, involves some form of entertainment… Entertainment to me equates to fun. So, if you wipe away all forms of entertainment and there is nothing but work, there is no art, no music, there’s no culture—all that stuff, in my opinion, is more important than anything else. I don’t think anyone is born to work a job… the arts and the culture, which doesn’t get enough credit for anything, needs to be different.”

To see Camm’s current projects, visit his website at cammentertainment.com.  

Serving the community through food

Lynchburg residents in search of authentic southern cooking need look no further than Val’s Comfort Kitchen, which serves the community through its delicious soul food.

Started in March 2022 by Valerie Braxton, the restaurant provides a wide variety of options to cater to each customer’s needs, including cooking vegetables in smoked turkey to provide for customers with Alpha-gal restrictions as well as providing healthy meals for those with health concerns. 

Although Val’s is only entering its second year of business, Braxton said that she has spent the last 30 years working in the food industry, including her time with her catering business Lasting Impressions Catering Services, as well as her previous restaurant Soul Food Express.

Braxton stated that some of her main selling points are her meatloaf and fish sandwiches, both of which she claims are the best in Lynchburg. 

“I have guests that will come in and if we don’t have meatloaf, ‘Val, we’ll see you tomorrow when you have meatloaf,’” Braxton said. “The meatloaf and the meatloaf sauce are a seller. I make that every single day.”

While customers quickly fall in love with the food, Val’s Comfort Kitchen also provides a community unlike any other. 

“This place here is filled with love,” said Braxton, who noted that she takes time to speak with patrons at every table, regardless of how busy she is. “We cook with love. We treat our guests as if they’re family. We never meet a stranger.

Our food here speaks for itself. It is good home-cooked, wholesome comfort food.”

Instead of treating customers as simply opportunities to make money, she cares for them as individuals. 

“My focus point is helping others who need help… I have people that walk through those doors and they’re hungry and we feed them,” Braxton said. “I understand they don’t have money, that’s fine. My goal is to give back to the community.”

Braxton attributes this care for others to her faith in God.

“God is the center of this thing,” she said. “I’ll shout it from the rooftops because He is why we’re here.”  

Muralist paints life on a large scale

Muralist Andrew Williams has always been an artist. Born in West Palm Beach, Florida, Williams’ mother was a proponent of his connection with the arts from an early age.

“I had great access to art stores,” Williams remembered. “My mom would buy charcoal pencil sets and paper—I still have my first drawing pad. It started with charcoal drawings, and then I got into drawing Disney characters. From there, I transitioned to watercolor.”

That transition to watercolor was the first time Williams experimented with color—an experiment that led to his future as the muralist he is today. In 2016, Williams was contracted by The Draper Mercantile and Trading Company in Draper, Virginia, for a large-scale mural.

“I was good friends with the folks at Draper Mercantile and I had gifted the owner a watercolor of the building,” he said. “She offered to have me take a stab at the wall outside, which already had a mural on it, but it was faded. It’s a 160-foot wall and was the first mural I ever did.”

The Draper Mercantile mural took three months for Williams to complete. The process began with sketches with pen and pencil on paper and then, once approved by the owner, the design transitioned onto the wall surface.

“While I was working on that mural, I was contacted by someone from Wytheville to do a 90-foot mural,” Williams said. “And it just kind of snowballed from there.”

In 2018, Williams’ muralist work brought him to Lynchburg when he was commissioned to paint a mural of Donkey Kong at The Water Dog. Then, just a few years later, The Water Dog team commissioned Williams to paint a large-scale sign for the entrance of Oktoberfest in downtown Lynchburg.

“Dave [one of the owners of The Water Dog] wanted Donkey Kong, so that was pretty straight forward,” he explained. “But, as for the Oktoberfest sign, that was an incorporation of the logo mixed with German characters and beer. Dave pushed the envelope for me with the Oktoberfest sign because it opened up a different path to travel down and seeing the opportunities that can come with that. I’m excited to see the evolution of public art, and that’s what I’m trying to focus on for these next few years. I’m excited to see what’s next after murals for public art—what balances between a mural, a sculpture, etc. I’m excited to continue to explore the beautification of public events.”

Williams’ work keeps him traveling all over Virginia—hopping from one commission to the next. As of this writing, Williams has just finished a memorial for a WWII veteran and is currently working on a three-dimensional mural in Roanoke.

“I’m at the point in my career where I can find a wall that’s begging to be beautified,” Williams said. “I see a vision, and then I cold call it and pitch it. I’m not afraid to tackle any sort of project that someone may have. The more unique and the more crazy a project is, the more I want to do it.
I’m not scared to push the envelope on some of these projects.”  

The Summit Revamps their Culinary Program

Photos Courtesy of The Summit

Good nutrition is important at every age. Not only is food essential to life but it is also emotional, evokes the senses, and should taste good! The residents living at The Summit, a senior living facility in Lynchburg, are enjoying a major food upgrade with even more culinary progress on the horizon. Gone are the days of institutional food service in order to make way for fresh, exciting choices as residents enjoy a true destination dining experience. 

For the last twenty years, The Summit has offered seniors Independent Living homes, spacious apartments, and Assisted Living residences with twenty-four-hour care. 

“With its mission of providing residents with choices for purposeful living, The Summit is shifting services and amenities to be customizable, putting choices in the hands of those that call the community home,” explained Marketing Director Brenda Dixon. 

Some of those choices extend to dining and meals. 

“Our vision at The Summit is to provide a place for residents’ wellness to flourish where dining becomes an integral part of any wellness routine,” Dixon said. “While it has been known that a diet centered around fresh ingredients can improve your physical well-being, research is now finding that healthy eating habits can benefit your mental well-being as well. We promote community and friendship here at The Summit and we can’t think of a better way to promote community than through our culinary program by sharing a great experience around a great meal with friends. Our goal is to create a place where our residents know they can come and enjoy food that will help them maintain a healthy lifestyle.”

The menu at The Summit has gone through its share of changes over the years. Most recently, flexibility in menu creation, vendor sourcing, and resident input have become top priority. The atmosphere in the dining room at The Summit now feels more like a restaurant where community members can eat and enjoy. Residents choose from various meal plans, decide how often they want to eat, what they would like to eat, and how they want to spend their money on meals.

Some options on a recent menu, which rotates often, include pan-seared pork chop with peach barbecue sauce, grilled mahi with lemon garlic cream, and marinated beef medallions with mushroom demi-glace. If vegetarian choices are preferred, there is a vast array including butternut squash curry, spinach and artichoke dip pasta, and stewed chickpeas with eggplant and tomatoes. If a resident has a sweet tooth, there is a delicious dessert menu that includes French silk pie, cannoli, and brown sugar cake. There are also frequent ticketed coursed meals with wine pairings that residents can enjoy together as a community.

Who is responsible for these tasty changes at The Summit? Mitch Rodhe recently has become the Director of Culinary Services and has had a hand in implementing many improvements in his department. If you recognize his name, it could be from his last role as the Food and Beverage Director at the Craddock Terry Hotel, which includes Shoemakers and Waterstone Pizza.

Currently, only lunch and dinner are available to residents but a café is slated to open later this year where breakfast will be offered, including sandwiches, pastries, fresh fruit, bagels, and smoothies. Snacks and bites will be available focusing on finger foods and hors d’oeuvres to accompany the atmosphere of mingling and fellowship. 

“The community can come together, soak up those gorgeous views, and enjoy a glass of wine and some appetizers,” Rodhe said of the café and its ability to utilize an outdoor patio area on warmer days.

Chef Rodhe assures that The Summit is able to meet each resident’s dietary needs and wants whether they are due to allergies or medical restrictions but also if a resident eats gluten-free or vegetarian by choice. The Summit has new resident meetings, focus groups, and committees to discover what residents love to eat and how they are able to deliver meals in a safe and delicious way. 

“We’re going to continue the traditions of culinary excellence at The Summit, along with new options for the residents we serve,” Rodhe said. 

The idea of sustainability and farm-to-table focuses are important to The Summit and will become even more so later this year. Culinary Services is challenging vendors to offer a wider selection of locally grown fruit and produce. They also hope to partner with Lynchburg Grows, a nonprofit urban farm, to increase local sourcing availability. There is a plan to implement an herb garden and produce beds on the property to feature in daily recipes. Plant-based menu selections will be featured on the daily menu offerings incorporating plant-based proteins, fresh grains, and vegetables to meet the growing demand for vegetarian and vegan meal options. 

Chef Rodhe shared, “Buffets and action stations will become more frequent to allow our residents to get to know our kitchen team. Plus, action stations have the benefit of showcasing our ingredients before they become entrees, thus enhancing customization, temperature, and freshness of our dishes.”

Not only will this new culinary program, with its emphasis on resident engagement and satisfaction, improve quality of life for The Summit residents, it will also work to further engage the residents’ visitors.

“Our goal is to build a culinary experience in which residents are excited to host their family and friends, creating a quality experience for all residents and guests,” Dixon said. “An experience that brings joy to their days and quality nourishment to their bodies.”  

Recipes & Photos Courtesy of Laura Miner, Cook at Home Mom

Nothing says summer like making dishes with fresh, local ingredients. Kick off the season with summer-inspired recipes by food blogger Laura Miner. Find Laura’s kitchen tour on page 65 and find more of her delicious, healthy recipes at cookathomemom.com.

Beetroot & Feta Salad (photo above)

This delicious and easy beetroot and feta salad is tossed with walnuts, dates, and fresh herbs, then drizzled in a simple vinaigrette—the perfect side or appetizer.

Servings: 4 servings
Calories: 308kcal
Total Time: 10 minutes

Ingredients

2 cups diced cooked beets (About 3-4 medium beets)
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts
4 pitted dates diced
2 Tablespoons minced fresh mint
2 Tablespoons minced fresh dill
2 Tablespoons vinegar use white balsamic, regular balsamic, or red wine vinegar.
3 Tablespoons olive oil

Instructions

1. Prep the ingredients. Dice the beets, mince the herbs, and chop the walnuts and dates into small pieces. 

2. Add all the ingredients to a medium-sized bowl. Toss with the oil and vinegar and season to taste with salt and pepper. Because the feta cheese is fairly salty, you may not need much extra salt. And that’s it!

3. Serve right away or cover and refrigerate until you’re ready to eat it. 

To read this recipe in full: https://cookathomemom.com/beetroot-and-feta-salad/

Stone Fruit Caprese Grilled Chicken

This recipe is the perfect combination of sweet and savory. It’s a lovely gluten free dinner for summertime!

Servings: 6 servings
Calories: 341kcal
Total Time: 1 hour 20 minutes

Ingredients

Balsamic Chicken Breasts

1.5 lb chicken breasts
1 Tablespoon olive oil
3 Tablespoons balsamic vinegar
1/2 teaspoon Italian seasoning

Caprese Toppings

4 apriums
1 small bunch fresh basil
4 ounces prosciutto
4 ounces mozzarella cheese (either buy mozzarella pearls or slice into bite sized pieces)
2 Tablespoons balsamic reduction or use balsamic vinegar
salt and pepper to taste

Instructions

Prepare the Chicken

1. Preheat your grill to medium, about 375F. Trim the chicken breasts and gently pound them to a uniform thickness.

2. Whisk the oil and vinegar together and drizzle over the chicken breasts in a rimmed dish. Sprinkle with the Italian seasoning and cover. Marinate the chicken for at least 30 minutes.

3. Brush the grill with a little oil and lay the chicken breasts with space between them on the grill. Cook for about 5 minutes, turn, and cook for another 5 minutes or until cooked through.

Do the Prep Work

1. Meanwhile, wash and dice the apriums. Slice the basil. Get the prosciutto, balsamic reduction and mozzarella cheese out of the fridge.

Assemble & Serve

1. Arrange the cooked chicken breasts on a large platter and top with the diced apriums, mozzarella pearls, slices of prosciutto, and fresh basil. Drizzle the balsamic reduction and season lightly with salt and pepper. Serve immediately. 

To read this recipe in full: https://cookathomemom.com/stone-fruit-caprese-grilled-chicken/

Prosciutto Wrapped Melon & Gluten Free Snack Board

An healthy and delicious crowd-pleasing appetizer for your
next party or get together!

Servings: 8 people  
Calories: 454.16kcal  
Total Time: 10 minutes

Ingredients

1 cantaloupe
6 ounces prosciutto
1 small bunch basil
1 cup pistachios
8 ounces gluten free crackers
4 ounces goat cheese
6 ounces gouda or cheddar cheese

Instructions

Make the Prosciutto Wrapped Melon

1. Cut the melon in half and scoop out the seeds with a spoon. Slice into 1-2 inch segments and cut away the skin.

2. Lay a slice of prosciutto on a cutting board. Sprinkle a few basil leaves on top of the prosciutto, then set the melon segment on top.

3. Wrap the prosciutto around the melon a few times. Repeat until all are wrapped. Sprinkle fresh black pepper on top.

Assemble the Snack Board

1. Slice the cheese and arrange with the prosciutto wrapped melon and nuts on a board. Garnish with a few extra basil leaves. 

To read this recipe in full: https://cookathomemom.com/prosciutto-wrapped-melon/

Instant Pot Santa Maria Pork Lettuce Wraps

A delicious and simple meal filled with bright, delicious flavors!

Servings: 4 people 
Calories: 914kcal
Total Time: 1 hour 20 minutes
Equipment: Pressure Cooker / Instant Pot

Ingredients

1 pork shoulder roast
1 head bibb or butter lettuce
2 avocados
1 Tablespoon minced cilantro

Pickled Cabbage

2 cups purple cabbage thinly sliced or shredded
1 clove garlic
1/2 cup apple cider vinegar
2 Tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook the Pork Roast

1. Add the pork roast and 1 cup of water or broth to your Instant Pot. Cover and turn to High Pressure (or Meat/Stew) and set to cook for 55 minutes. Alternately, to cook the pork directly from frozen, set the Instant Pot to High Pressure for 75 minutes.

2. Once the pork is cooked, allow for a Natural Pressure Release (simply wait for the pressure to release, which takes about 15 minutes). Open the lid and remove the roast. Use two forks to shred the pork into bite sized pieces. Spoon a bit of the liquid over the shredded pork.

Make the Pickled Cabbage

1. While the pork is cooking, make the pickled cabbage. Thinly slice the cabbage. Set it in a bowl or mason jar.

2. Bring the apple cider, garlic, lime juice and seasonings to a simmer. Pour the mixture over the cabbage and stir it to coat. Set it on
the counter and allow it to come to room temperature.

Prep the Ingredients

1. Mince the cilantro and slice the limes. Wash the lettuce leaves. Wait until just before serving to dice the avocado to prevent it
from browning.

Assemble and Serve

1. Serve the pork, pickled cabbage, avocado, and cilantro, with slices of lime, and assemble in individual lettuce cups.  

To read this recipe in full: https://cookathomemom.com/instant-pot-santa-maria-pork-lettuce-wraps/

How a Local Non-Profit is Supporting Expecting Parents

Photos by Ashlee Glen

With two years under its belt, Birth in Color Central Virginia has trained a fourth group of doulas to help support pregnant women of color and their families in the Lynchburg region throughout their entire birth journey. Doulas work alongside the other professionals responsible for birth care by offering physical, emotional, and informational support during and shortly after childbirth—efforts that have been proven to improve maternal mortality rates during childbirth.

Miosha McDaniel, a doula for Birth in Color Central Virginia, said the maternal mortality rate for Black women during delivery is three times higher than that of white women.

“That’s a really scary number and we understand that a lot of women walk in wondering if they’re going to be able to come out of the hospital with their babies,” she said.

In just two years, Birth in Color Central Virginia has already received hundreds of applications from women wanting support from the program’s doulas and wanting someone who understands their needs and struggles.

Kenda Sutton-El, executive director of Birth in Color RVA, created the flagship organization four years ago in Richmond after realizing the birthing needs of women of color—especially Black women, who needed support, education, and advocacy. She launched Birth in Color Central Virginia as RVA’s sister organization in 2021.

McDaniel said most doulas meet with their clients two to four times throughout their pregnancy to educate them on what their rights are and how they should be protected within the birthing spaces of hospitals. The doulas also hold community baby showers, childbirth classes, including classes for spouses and partners.

“We serve them emotionally, physically, and we’re really heavy on advocacy as well,” she said. “Because a lot of the time in the hospital rooms, the partner is uncomfortable and doesn’t know how to speak up or doesn’t know what to say. And that’s where the doula can step in and advocate for them and educate them on what the doctor or nurse is saying.”

Doulas also provide comfort measures including acupuncture, acupressure, and the “double hip squeeze,” which is performed during a contraction to help with discomfort in the lower back and pelvis.

“So a lot of education goes into being a doula, a lot of advocacy, and a lot of mental and emotional support, because that’s a really trying time when labor comes around,” McDaniel said.

Birth in Color Central Virginia has trained more than 20 women to become doulas but not everyone serves at once, she said. Right now, the program has about 10 active doulas.

McDaniel said the program is important to have in the area because, before the program launched, there weren’t many doulas who were women of color.

“When I was pregnant with both of my little ones, I used doulas, but they didn’t look like me,” McDaniel said. “And a lot of the times when I would walk into appointments at the doctors’ offices or even with my doulas they didn’t understand or know how to advocate for me as a Black woman.

And it was uncomfortable. I’m just a pregnant person. Don’t look at my color, just look at me being a pregnant person and coming in wanting to be educated. “

McDaniel said that Sutton-El noticed this as well when she looked around doctors’ offices and hospitals searching for women of color who worked there.

“We understand that it’s not going to be fixed overnight, but we are grateful for the role that we do get to play in helping change those numbers,” McDaniel said. “We are the first collective of Black women who serve Black women in our city. So I think it’s really special that [Sutton-El] thought that Lynchburg was worth investing in and supporting to help support other women.”

For others in the community looking to help, McDaniel advises them to have the awkward conversations and ask how they can support these women.

“Most importantly, if you see something, say something. That’s my biggest thing. If you are in a doctor’s office and you’re overhearing something or a conversation that’s going on that might be inappropriate or is not a supportive or inclusive conversation, speak up and say something,” she said.

She added that each doula is paid through donations and grants because the organization doesn’t require families to pay for their services.

“We believe that everyone should have a doula,” McDaniel said. “Every birthing person deserves that support and advocacy outside of their partner, their spouse, or family members. So donations help us do the work that we’re doing. And if you can’t support financially, just share about Birth in Color by getting the word out and talking about the work that we’re doing.”

Now more than ever, the community needs to support one another, especially women, she said.

“I think it’s a really trying time that we’re going through right now where women’s bodies are being policed,” she said. “We know our bodies the best and I think that we all need to come together to support one another and advocate for every person no matter what and no matter who they are.”  

Lynchburg resident aims to keep ice cream history alive

If it wasn’t for the mob, Strawberry Shortcake Bars and Chocolate Eclairs might not have been everyone’s favorite summer treat. And what’s a visit from the ice cream truck if you can’t get one of those to help you cool off?

That’s just one of the facts ice cream enthusiast Robert Jacobs (or Pops) loves to share when people spot him around Lynchburg with his authentic 1967 Ford Good Humor ice cream truck. 

“It’s a neat story,” he said. “The mob demanded that Good Humor pay protection money and [their owner] refused. So, they blew up the factory that housed the trucks in Chicago and [the idea of an ice cream truck] gained national attention after that.”

After surviving a mob hit, it’s no surprise that the Good Humor brand has been around for more than 100 years. What started as an idea by Harry Burt in 1920 has turned into a multi-billion-dollar delicious empire.

Burt had come up with what he believed was a competitor to ice cream: a chocolate coated frozen treat. There was just one critique from his daughter: good, but way too messy to eat.

It was Burt’s son who first suggested the idea of adding a stick. That way, people could avoid getting their hands sticky or dirty. From there came more than 50 options of treats for customers to choose from. 

But today only about 100 models of the Good Humor trucks remain—with one making its home in Lynchburg. 

“Who Doesn’t Love Ice Cream?”

For Jacobs, the ice cream truck has always reminded him of great childhood memories. 

“With five kids we didn’t really have a lot of money,” he said. “But when the ice cream guy came around it was a treat.”

It only made sense to eventually buy one as an adult. 

“I had looked at several of them and finally did get one,” Jacobs said. “I figured it could be something I did once I retired, but I didn’t really do anything with it and ended up selling it.”

But after moving to Lynchburg to be closer to family several years ago, Jacobs decided to try again. 

Finding an authentic one was not an easy task. While the trucks were once abundant, Good Humor sold its fleet in 1976 to focus on selling their ice cream in grocery stores. Many were lost, scrapped, or repurposed into other trucks like Mr. Softee. 

Thankfully, Jacobs found another one and got it working once again. However, he didn’t stop there. If Jacobs was going to keep true authenticity of a Good Humor truck, he wanted to do it right. He invested in the starch white uniform and even the triangle hat. 

“Starting out, ice cream was considered scary because it wasn’t sanitary,” Jacobs said. “That’s why, when you see photos of the uniform, it’s white because [Burt] wanted it to remind people of a doctor—which meant safe and clean.”

Being a Good Humor Man though is more than just a nice uniform. According to Jacobs, truck drivers had extensive customer service training they were required to do. Because of that it was considered a good job back in the ’30s and ’40s. 

“That’s why they would come around and hand out ice cream from the curb,” Jacobs said. “It was about the personal face-to-face experience. In more modern ice cream trucks, someone hands you ice cream through a window instead of coming out of the truck.”

Jacobs said he found videos and articles online that helped him get the etiquette down. Then it was time to get it out on the road.

“We live in Boonsboro so I would just go up and down the block,” he said. “But it’s hard to hear because it doesn’t have a speaker with music. It just has a little bell that I ring instead.”

Now you can find Jacobs around at parks, special events, car dealerships, and even
house visits. 

“People have always come up to me and told me what good memories it brings back to them,” Jacobs said. “I had this family call me and asked me to come to their house so their six-year-old could see the truck with his grandparents. So at 10 a.m. I pulled up to the house and they all came out and took pictures. It was really special.”

Jacobs said he never expected the response he’s gotten.

“It all started when someone posted a photo of me on Living in Lynchburg [Facebook group] with the truck,” he said. “I think it got about 300 shares and it blew up. People wanted me to come to their neighborhoods.”

This year Jacobs said he’s working on getting his two trucks up and running for the summer. 

“It’s a labor of love,” he said. “The cost can quickly add up. But I love doing this and hearing about people’s good memories.”

So if you see Jacobs out with the truck this summer, the real question is, what should you order?

“Creamsicles, Strawberry Shortcakes, Chocolate Eclairs—those are my big sellers.”  

Fleming Mountain Grill breathes new life into an iconic space

It isn’t a surprise that when the name “Mitchell” is used in conversation within the Hill City, it is most often answered with one question, “As in Mitchell’s Grocery?” 

With the opening of the beloved location’s doors in 1949 came residents from all across town to fuel their tanks, catch up with a friend, or grab some of Mitchell’s famous fried chicken. From their warm atmosphere to their warm meals, the spot became a home for any and all. 

The grocery stood firmly at 1060 Lee Jackson Hwy. for sixty-five years until the closing of its doors in 2014. Today, most Lynchburg locals still recall both the authentic fried chicken and friendship that came from within Mitchell’s Grocery walls; a place that offered up much more than just a meal to anyone who went there for gas or grub. As of January 2023, however, the place has been made anew. Today, sitting within Mitchell’s Grocery Store’s footprint is Fleming Mountain Grill—a revamped version of the old, treasured space, now serving hospitality, smiles, and the best ribeye in town. 

This chapter of the story began years ago after the Mitchell’s Grocery chapter came to an end. Somewhere in Wilson, North Carolina sat Roger Keeling, a baseball coach who had stumbled into a run-down steakhouse in a cinder block building. Despite the appearance of the restaurant, the food was impeccable. So impeccable that Keeling, upon returning to his home in Lynchburg, thought,
“We need something like that in Lynchburg.” Going back to the Wilson spot soon after, Roger knew. “The old Mitchell’s Store,” he said to his wife, Carolyn. “That’s where we need to put a steakhouse.” 

After deciding to make those thoughts a reality, the Keelings knew they couldn’t be the sole operators. Enter Kevin Smith, an experienced butcher who was told of the idea and posed the question, “Are you interested?” He visited that same place in Wilson that sparked Roger’s vision and replied, “Yeah, I like it.”

The Keelings’ dream soon transpired from an idea, to purchasing the old Mitchell’s Grocery building in April of 2022, to finally turning it into the restaurant they imagined. With Roger’s background in construction, Carolyn’s superior design eye, and Kevin’s knack for “physically destroying things,” as Roger jokes, the process took from the end of May 2022 to the end of December 2022, about 8 months. 

Throughout the renovation, they strove to bring a new look while keeping the roots of the old grocery there. 

“Mitchell’s was such a centerpiece of our community,” Keeling noted. “We wanted to build around some of the existing building—to create a space where people would walk in the doors and feel like they were home.”

“Country elegance,” Keeling deemed the atmosphere of the space. “It’s meant to feel like you’re just outside of the city and heading into the mountains, like you’re sitting in our living room, having dinner.” 

Due to Smith’s familiarity with meat and the Keelings’ previous ownerships of two restaurants outside of Virginia, the owners knew their place would be a steakhouse. But when the future opening of Fleming Mountain Grill was announced, there was one question on everyone’s mind: “Is Mitchell’s fried chicken coming back?”

The owners got connected with Kay Mitchell, the last owner of the store. 

“We brought Kay on as a small partner to ensure we got the old chicken right,” Roger Keeling explained. 

“It’s the real deal!” Smith chimed in with agreement. “There would be no way to do fried chicken without it being Mitchell’s.” 

The original fried chicken isn’t the only staple on the Fleming Mountain Grill menu, however. They specialize in high-end meats across the menu, including rib eyes, tenderloins, and filets. Table cut by Smith himself upon ordering, the popular 1920 rib eye from Greater Omaha Packing Company is one of the top signature meals at the restaurant. 

“It’s a very high-end steak,” noted Smith. He tells customers who order it, “The royal family of Dubai gets their meat from Greater Omaha Packing Company, so here, you’re eating like royalty.”

The excellence of Fleming Mountain Grill doesn’t stop with their menu, either. 

“When people come in, we have a beautiful live edge bar,” Smith stated. “No one else in the Lynchburg area has that.” 

Behind the bar is Mixologist and Bar Manager Michelle Simmons, who has been in the community for twenty years and excels in making craft cocktails. 

Keeling and Smith emphasize how important each of their customers’ experiences at Fleming Mountain Grill is to them, and they aren’t shy to give credit to each of their thirty-two employees. They think all of their staff members are “in the right seat on their bus”; everyone is vital to the success of the restaurant. 

Most of the staff is handpicked, for that matter. Keeling and Smith sang the praises of their team members, including Alice Ritchey and Tommaso “Tommy” Crouse, employees who have been in the service industry for years. The younger servers just starting out are equally important to the operation as well. Keeling and Smith emphasize how they are constantly working with and investing in the next generation. 

Smith voiced that the restaurant is always progressing, and that clearly is rooted in the passion exuding from all parts of the operation: from behind the bar to front of house, from steaks to cocktails, from the staff to the owners. 

“We’re barely eight weeks old [at the time of this writing], but we’re always learning and evolving,” said Keeling. “Our goal is to get better every day. We know we will occasionally mess up, but we want to strive to get better and better, so we become a long term staple in this community.”

Fleming Mountain Grill is the perfect blend of old and new, a mixture of nostalgia and novelty. It serves as a fresh breath of air and a commitment to the community that even when one door closes, another one opens—and sometimes, it’s a familiar door that calls you back home.  

Laura Miner knows a thing or two about a well-run kitchen. As a mom of three and the creator behind the popular food blog Cook at Home Mom, Miner spends much of her time testing recipes and creating content for her blog, all while serving up three square meals a day for her family.

“I always wanted the kitchen to be the center of the home, like it was for my mother and grandmother,” Miner said.

A New York native, Miner grew up around food and the community that it can create. Her grandmother was known for hosting big family meals and get-togethers and it was in her kitchen that Miner herself began to cook.

“Every Sunday, we were there and she always had something cooking,” Miner recounted. “The kitchen was the center of the household and food was always at the center of our family. I learned the basics from my grandmother and, as I got older and went away to college, I would call her and say, ‘Okay, I have a can of beans and an onion here, and I think I have some pasta in the cabinet,’ and she would basically give me a cooking lesson on the phone.”

It was after Miner got married and had kids that she started experimenting more in the kitchen—deviating from the soul-nourishing cheese and pasta staples from her childhood and learning how to adapt recipes to her and her family’s preferences. She started her blog, Cook at Home Mom, in 2014 on a whim and a means to connect with others creatively. At that time, she had just moved to Lynchburg with her family and was a new stay-at-home-mom and the blog served as a hobby, creative outlet, and, by 2018, her full-time job.

Steady readers of Cook at Home Mom will notice an emphasis on whole, healthy foods, many of which are Whole30, paleo, or low-carb friendly.

“I didn’t grow up eating that way,” Miner explained. “I grew up eating pasta and cheese—all the things that are good for the soul but not necessarily good for my body. I did the Whole30 in 2015 and I found that all sorts of lifelong issues that I had felt—rosacea, joint pain, inflammation issues—disappeared. I hadn’t realized before then that I was having reactions to certain foods. So anti-inflammatory diets have just helped me feel better. After I finished the Whole30, I started transitioning to a paleo-type of diet—but I still do occasionally eat bread and cheese.”

There’s a natural crossover between the recipes Miner shares on her blog and the meals that make their way to her family’s table. On and off the internet, Miner prioritizes whole foods while still leaving plenty of room for special indulgences.

“We don’t have our kids follow any strict protocol or anything like that. My main concern is their overall health,” she said. “I think it’s good to allow them to experience all the different foods that there are and talk in kid-friendly terms about the decisions that we make. When we are watching what we eat, we talk about it not in terms of what we can’t have, but in terms of what we can have. To little kids, that makes sense in a way that is less harmful than talking about food as either ‘good’ or ‘bad.’ And we explain to them that their taste buds change every now and again and that they may now like a food that they didn’t before. I want them to have a good relationship with food.”

The prioritization of accessible whole foods plus the daily cadence of creating new content for her blog means Miner requires a lot out of a kitchen. But when they moved into their Lynchburg home, its piecemealed kitchen quickly exposed inefficiencies and frustration.

“The kitchen was essentially three separate rooms,” said Miner. “We had to knock out two walls. There was a full wall and a door between the kitchen and the dining room. For us, it just didn’t make sense.”

Despite the glaring inefficiencies of the space, Miner and her family spent a full year living in and getting to know their home before jumping into renovations.

“Over time, you think about how you use the space and how you want to use the space,” she said.

After observing, cooking, and learning, renovations got underway. The Miners knocked out the ancillary walls to completely open the kitchen into their living room and took down the door between the kitchen and dining room. What was left was a flood of northwestern light that gradually softens throughout the year as the tall trees in their backyard leaf out in the spring and summer.

Opening up the kitchen into the living room left two stunning bay windows that allow light to stream in.

“We went through several rounds of designs, and I was really worried about the windows, that they would look clunky or strange. But we wound up figuring out a way to make it work,” she said.

The new open space served as a blank canvas for what the new kitchen could be.

“I wanted the kitchen to be a place that was calm,” Miner explained. “I didn’t want it to feel crowded or cluttered, which meant we needed a lot of storage. And, of course, I wanted to focus on the utility of the kitchen. I wanted a place for everything, and I wanted everything easily accessible so I could cook quickly and with expedience.”

As a focal point to the kitchen, Miner had a large island installed with enough seating for her family of five. Miner opted for marble countertops despite countless warnings that they would get chipped and stained over time.

“I made my peace with it,” she laughed. “We opted for a leathered finish, so it really hides and masks any wear. I’m hard on the kitchen and I cook a lot. I also have little kids. So, I wanted something more durable but couldn’t find anything that matched that finish that I loved so much. I felt it brought a lot of warmth to a white kitchen.”

The island features abundant storage underneath and beside the deep stainless steel farmhouse sink, but the true storage abilities of the space can be found in the cabinets across and adjacent to the island.

Within arm’s reach of the stove is a dedicated, tiered spice drawer that keeps the many spices and seasonings Miner uses organized and close at hand.

“I knew I didn’t want to be rifling through cabinets,” she explained. “I wanted to be able to go through it in quick order.”

Other efficiencies found their way into Miner’s kitchen redesign—from electrical outlets in the pantries and a dedicated coffee space to a uniquely placed kettle faucet.

“I fill my Berkey [water filtration system] twice a day, so I knew that I wanted a dedicated faucet right above it,” she said. “I also wanted the coffee out of the way so people could come in and make themselves a cup and not interrupt me while I was making breakfast. You just have to know how you work and how you function.”

Miner prioritized design and functionality decisions that felt timeless—like the picket tile backsplash and cabinet finishes—with enough flexibility for the kitchen to continue to evolve as their needs change.

“A designer once told me, ‘Don’t do anything permanent if you’re not sure.’ That’s advice that I took to heart,”  she said.

Miner doesn’t consider her kitchen to be “finished,” and it may never be. For now, future plans include installing bay window seating and storage and continuing to spend her days whipping up nourishing meals for her family and readers.  

Amelia Perry Pride’s Steadfast Quest for Equity in—and Beyond—Home Economics

By: Emily Mook  |  Photos by Ashlee Glen

“I would rather wear out working among all classes of my race than to rust out seeing so much to be done.” – Amelia Perry Pride (in a letter to Orra Langhorne, 1899)

Although she was one of Lynchburg’s most groundbreaking, altruistic, and inspiring citizens, Amelia Perry Pride is not as well-known as she should be.

“During her time, everybody knew her, and yet today, I feel like nobody knows her,” said Ted Delaney, Director of the Lynchburg Museum System.

Perhaps this is partially the case because Pride, a free biracial woman born in Lynchburg in 1857, did not seem to be concerned with her own prominence. A monumentally generous and seemingly tireless philanthropist, Pride focused her energies on bettering the lives of others—particularly people of color who were less fortunate than she—rather than on widely broadcasting her own name and achievements. Additionally, Pride was more concerned with practical matters of equity and equality than with outright innovation. It also cannot go without saying that the accomplishments of people of color are routinely and unjustly undervalued.

Whatever the reasons may be for Pride’s relative lack of present-day recognition, her story is unquestionably worth knowing and celebrating. Among her most remarkable endeavors are her founding and running of the Theresa Pierce Cooking School, which ultimately became the basis for the public home economics curriculum for Lynchburg City Schools.

Born to biracial parents and orphaned by the age of 16, Pride demonstrated early abilities to take care of, motivate, and challenge herself. After attending local schools as a child, she continued her education at the highly esteemed Hampton Normal and Agricultural Institute (known today as Hampton University) and graduated in 1879 from the teachers’ education program. Upon her graduation, Hampton immediately hired Pride to teach a group of Native American girls through its missionary program. Over the next decade, she taught at various Lynchburg public schools, including Polk Street Colored School, Old Payne School, and Jackson Street School, and she went on to serve as the principal of Polk Street School from 1890 to 1911. She was one of the first Black women employed by the Lynchburg School system. Pride also established The Dorchester Home (a retirement home for elderly Black women) in 1897, the McKenzie Sewing School (a free sewing school for Black children) in 1898, and the Theresa Pierce Cooking School (a free cooking school for Black girls) in 1903. 

The Theresa Pierce Cooking School was held in a house owned by Pride and her husband, Claiborne Gladman Pride, and located on Madison Street across from the couple’s home. Its name evinces a common practice of that time period.

“[A white couple named] Wallace and Stella Pierce donated money to Amelia Pride to start the school in memory of their deceased daughter, Theresa,” Delaney noted. “At Hampton Institute, each student was sponsored by someone, and students were expected to write their sponsors letters. Sponsors were typically white people in the North trying to help Black people in the South. Amelia Pride herself was expected to write letters to her sponsors to update them on what she was working on. She had this model of how you were supposed to do things: Get sponsors to underwrite your projects and keep in touch with them. It was very natural and normal for her to make contact with Wallace Pierce, get him to underwrite the school, and name the school after his daughter.”

In fact, Pride was generally extremely adept and resourceful when it came to using her identity as an affluent biracial individual to enact positive change.

“Another thing she was very skilled at was, through her connections to the white community, getting white people to donate to her causes and being able to walk that line,” stated Delaney. “She was in a socioeconomic class where she could socialize with white people and gain their support while at the same time—because she was considered ‘colored’ or ‘Negro’ by the society of that time—she had full reign to work, lead, and start initiatives in Black communities. She used her position—which was very much on the line of race—to navigate both worlds.”

Although there are no rosters or other data sources indicating the number or ages of students who attended the cooking school, Delaney believes that students likely ranged in age from about eight years old (old enough to follow a basic recipe) to 15-20 years old (old enough to get work on their own). That said, he also thinks that Pride would have been unlikely to turn adults in need of basic cooking instruction away.

“It wouldn’t surprise me at all if she had some adults in the classes,” he said. “She was so equal opportunity. Whoever was in need, she was going to help.”

According to Delaney, Pride’s granddaughter Miriam Pride Kyle said her grandmother was committed to helping families learn how to grow and prepare nutritious foods. An avid gardener herself, Pride insisted on adding a garden to the grounds of Polk Street School to facilitate this learning and took matters into her own hands when her request was initially denied. 

“The school board denied her request to plow a plot of land behind Polk Street School,” Kyle recalled in 1981. “She got a horse and plow and proceeded to do it herself. It was reported immediately and a man was sent out to do it. She taught gardening to pupils and canning to their parents.”

Pride’s focus on imparting essential skills also applied to her curriculum for the Theresa Pierce Cooking School.

“As far as I’m aware, there was nothing particularly revolutionary about her cooking and she didn’t have a signature dish,” said Delaney. “At that time, she was really worried that there were young people—and even older people—who maybe had been enslaved, were now on their own, and had never been taught things as basic as boiling water. She really focused on the core principles of cooking and being able to feed yourself. Reading her letters and articles that she sent to [Hampton Institute periodical] The Southern Workman, I think that in everything—cooking, sewing,
The Dorchester Home—she was really about imparting those fundamental life skills that many of us take for granted and assume that everyone knows or has the opportunity to learn at home with family.”

The Theresa Pierce Cooking School was transferred to Virginia Theological Seminary and College (known today as the Virginia University of Lynchburg) during the 1916-1917 school year. An excerpt from the College’s 1920-1921 catalog (seen to the left) outlines Pierce’s (likely somewhat modified) curriculum.

In 1949, 17 years after Pride’s death, Lynchburg City Schools created a new home economics building at Dunbar High School and named it the Amelia Pride Center in Pride’s honor.

“The oral history is that her cooking school and curriculum were generally integrated into the public schools here for Black students,” Delaney noted.

Today, the Amelia Pride Center is part of the Paul Laurence Dunbar Middle School for Innovation campus, and it houses continuing education and alternative secondary education programs. Pride’s steadfast legacy lives on, and her name is one we should all feel proud to know.

“She was in command at all times!” Kyle said of Pride in 1981. “It was often said of her: ‘When Mrs. Amelia Perry Pride walks down the street, the street has been walked down.’ I’m sure she could have persuaded the rattles off a snake if she had to in order to help someone.”

“She strikes me as one of the hardest-working, most productive people who lived in Lynchburg,” stated Delaney. “Starting schools, starting an old folks’ home, and taking on the many other initiatives that she took on were not easy tasks by any means. These are major accomplishments, and they require not only your own hard work and investment, but also the ability to mobilize other people and to get other people to follow your vision and support you. It’s really amazing to see how much she accomplished and to think about the forces she was able to marshal to support her work. She was an incredible woman in this community.”