Lynchburg Local Embraces Artistic Lifestyle  through designing two-story home mural and more

By Christian Shields  |  Photos by Ashlee Glen

Whether it’s painting, home renovation, gardening, or designing a two-story mural for her house, Lynchburg resident Sallie Sydnor consistently looks for ways to improve her craft as well as strengthen her relationship with her fellow artists. 

From a young age, Sydnor has had a passion for the arts. The daughter of a church minister, she remembers spending her Sunday mornings drawing on the church bulletins during her father’s messages. She later attended Eckerd College in Saint Petersburg, Florida, with the goal of one day becoming an art teacher. After spending several years as a special education teacher, she left that career to stay home with her children. Once they grew up, she returned to her artistic pursuits.

Although oil painting is her style of choice, she recently completed a two-story mural at her home, which she and her husband Walker moved into last May. Sydnor said that she got the idea for the mural after shopping for wallpaper and realizing the incredible cost to cover her entire stairwell. Instead, she purchased a stencil kit and some wall paint and set to work.

Not only did this method allow her to save money on wallpaper, but it also allowed her to customize the decoration to her own liking. Featuring picturesque imagery of nature, the mural transports the viewer to a wooded forest occupied by birds and deer. Sydnor described the mural as a “colonial and early American inspired grisaille,” which follows a monochrome coloring style.

“I have an affinity for anything creative,” she said. “I’m afraid I live a very creative life, for better or for worse. I’m always thinking up projects and getting myself into things like that mural. I thought about it the whole time we were doing the [other home renovations], I was thinking ‘How am I going to do that? And when am I going to do that?’”

The project, which took a couple weeks from start to finish, also required scaffolding to go up inside the house for a week so Sydnor could reach the higher points on the wall, adding an additional challenge to navigating the house.

Describing the project as an “adventure,” Sydnor humorously remarked that she has “more guts than talent” regarding her artistic ability. She completed the project with help from her daughter, Brantley.

Since moving to her current house last spring, Sydnor has completed a number of major renovations to the home, including adding additional rooms. With the completion of the mural earlier this year, she does not currently have plans for another project of such magnitude. Instead, she plans to spend her time working on her oil paintings.

Sydnor credits a large portion of her expertise to the numerous art workshops that she has attended both locally and in the surrounding states. She currently has trips planned to Philadelphia, Pennsylvania, as well as the Nimrod Hall Artist Retreat later this year. These trips allow her to not only fellowship with like-minded artists, but also help provide inspiration for future art projects.

“Any creative person will say that you never stop learning and you never stop acquiring inspiration from all spheres of life,” she said. “The more you can get out there and experience life, the more inspired you are.”

“Maybe there are artists who enjoy a solely introspective life, but I can’t imagine that,” Sydnor added. “It’s too much fun to do this with other people. It’s also very encouraging. Creative people feed off each other, encourage each other, boost each other. It’s all good.”

In addition to these workshops, Sydnor also participates in the local art community through her membership in the Lynchburg Art Club as well as participating in the Lynchburg Art Festival each year. Although she does not create her paintings primarily for profit, her works can often be found at local businesses such as Findings Art Gallery in Boonsboro as well as on www.artworkarchive.com.  

Achieving your fitness goals isn’t just about putting in the sweat at the gym or on the track; it’s also about what you put into your body. Nutrition plays a pivotal role in fueling your workouts, whether you’re lifting weights, going for a run, practicing yoga, or even just getting your daily step count in. But did you know that different workouts and activity levels require different foods and nutrient levels to ensure optimal performance? We’ve got the facts on fitness fuel:

1. Pre-Workout Nutrition: Powering Up

Before you hit the gym or start your workout routine, it’s essential to fuel your body adequately. Your pre-workout meal should ideally consist of a combination of complex carbohydrates and protein to provide energy and support muscle function. Here are some pre-workout meal ideas tailored to different types of workouts:

Strength Training: A banana with a tablespoon of almond butter or a small serving of Greek yogurt with berries and a sprinkle of granola can provide the right balance of carbs and protein for strength-focused workouts.

Endurance Activities:Opt for a whole grain toast with avocado or a small bowl of oatmeal topped with nuts and a drizzle of honey to sustain your energy levels during long runs or cardio sessions.

Yoga: Keep it light with a fruit smoothie made with yogurt, spinach, banana, and a scoop of protein powder for a refreshing pre-yoga boost.

2. During Workout Hydration: Stay Hydrated

Hydration is key to maintaining performance and preventing fatigue during your workouts. Remember to drink water before, during, and after your exercise sessions. For longer or more intense workouts, consider incorporating electrolyte-rich beverages or sports drinks to replenish lost minerals and support hydration.

Tip! Skip the added ingredients in many store-bought electrolyte drinks and make your own at home instead.

Homemade Electrolyte Drink

Ingredients
1 1/2 to 2 cups water
Juice of 1/2 lemon
1/8 to 1/4 tsp sea salt
2 tsp local honey (raw if available)

Directions
1. Add everything to a jar that has a lid (such as a Mason jar), close the lid, and shake well to combine.
2. Store your drink in the refrigerator for up to a week.

3. Post-Workout Recovery: Replenish and Repair

After a strenuous workout, your body needs nutrients to recover, repair muscles, and replenish glycogen stores. Focus on consuming a combination of protein and carbohydrates within 30 to 60 minutes post-exercise to optimize recovery. 

Strength Training: Grilled chicken breast with sweet potatoes and steamed broccoli or a quinoa salad with chickpeas and mixed vegetables can provide the protein and carbs needed for muscle recovery.

Endurance Activities: Try a tuna wrap with whole grain tortillas or a protein-packed smoothie with fruits, spinach, and a scoop of whey protein to refuel after a long run or intense cardio session.

Yoga: Nourish your body with a bowl of Greek yogurt topped with fruits, nuts, and a drizzle of honey or a whole grain toast with scrambled eggs and avocado for a balanced post-yoga meal.

4. Snack Smart: Fueling Between Workouts

In between meals, choose nutrient-dense snacks to keep your energy levels steady and support muscle recovery. Opt for options like:

• Greek yogurt with berries
• A handful of nuts and seeds
• Hummus with veggie sticks
• Cottage cheese with fruit
• Protein bars or shakes (choose ones with minimal added sugars)

5. Listen to Your Body: Individualize Your Nutrition

Remember that everyone’s nutritional needs may vary based on factors such as age, gender, activity level, and fitness goals. It’s crucial to listen to your body’s cues and adjust your nutrition accordingly. Consulting with a registered dietitian or nutritionist can also provide personalized guidance tailored to your specific needs and preferences.  

A physician weighs in on the pros and cons of popular weight loss medication Wegovy

By Grace Silipigni

No two weight loss journeys are the same. Some people easily shed pounds by making simple lifestyle changes while those genetically predisposed to weight gain struggle to reduce the number on the scale. When improving dietary and exercising habits doesn’t yield results, what are your options? 

Wegovy, more commonly known as Ozempic, has garnered significant attention for its effectiveness in helping users lose weight. The pharmaceutical drug promises patients up to a 15% reduction in body mass by slowing digestion and suppressing appetite. 

The self-administered semaglutide injection has been dubbed a miracle drug by celebrities and TikTok influencers and has even been adopted as the driving force behind WeightWatcher’s GLP-1 Program. 

Is this blockbuster drug the universal answer to weight loss woes, or should users proceed with caution? 

Dr. Sheba Mohsin, board certified family medicine physician and diplomate of the American Board of Obesity Medicine, sheds light on the rise of Wegovy in the following interview.

Lynchburg Living: What is the difference between Ozempic and Wegovy?

Dr. Sheba Mohsin: Ozempic and Wegovy are both GLP-1 agonists and are the same medication, however they have acquired indications for different conditions. Ozempic is approved for type 2 diabetes management and Wegovy for weight loss assistance. 

What exactly is GLP-1?

GLP-1 is a hormone that is secreted in everyone’s gastrointestinal (GI) system and the purpose is to curb appetite. It also works by slowing down the body’s digestion process. So, because food is in there longer, people feel full for longer periods and eat less.

Since GLP-1 is universal, can anyone interested in losing weight be prescribed Wegovy?

No. Qualifications for weight loss medications are very specific to the patient. We base our recommendations on a patient’s body mass index (BMI) and pre-existing health conditions. For BMI, 18.5-24.9 is healthy, anything between 25-30 is overweight and above 30 is obese. Patients who are in the 25-30 BMI range and have more than one weight-related illness (hypertension, type 2 diabetes, etc.) qualify for prescription weight loss medication. When recommending medication,
pre-existing conditions play a role in what medications are recommended to support the best outcomes with minimal side effects.

Users say “Ozempic Face” is one of the drug’s biggest drawbacks. Have your patients experienced this side effect?

Sudden weight loss can occur, which is where the gaunt “Ozempic Face” comes from. We often see the satiety effect makes patients feel nauseated [too]. I would estimate that 60-70% of my patients report this symptom. 

In addition to the immediate symptoms you mentioned, what are the long-term effects of semaglutide injections?

At this time, the long-term side effects are unclear, which makes the consultation and prescription from a medical expert that much more necessary. There are also studies currently examining how these medications impact muscle mass. The current theory is that because you feel full longer, your muscles may not be receiving the nutrition they need to maintain strength.

Speaking of nutrition, how important are diet and exercise when combined with a weight loss medication?

Lifestyle changes are an integral part of every weight loss journey. As a medical provider, I like to look at weight loss as a catalyst for bigger changes in a patient’s daily decisions such as nutrition and exercise with medication as an optional supplement to the plan. Nutrition is one of the most important factors that determine weight loss. Increasing the amount of protein and healthy sugars (like fruit) in combination with other nutrition-dense calories can support gradual weight loss. Additionally, a consistent exercise routine is a valuable asset.

When does medication become the preferred avenue for weight loss?

When asked by a patient about receiving a prescription for any weight loss medication, it is a moment to pause and learn more about my patient’s current lifestyle and discuss potential adjustments that can be made to support weight loss before relying on medications like this to ensure the best health outcomes. If, after working through lifestyle changes, we find more support is needed to achieve a healthy weight, we begin to explore medication options.

Speaking specifically to your expertise in family medicine, what can families do to encourage healthy habits for all members?

Diet and exercise continue to be the biggest factors in a family’s overall well-being. Obesity prevalence in children is on the rise and when a child has a high BMI or is in the 97-99 percentile for their age group for weight, then it is time to talk about current health habits.  

Sattva Yoga & Wellness Center Promotes Wellness to the Community

By Megan Williams  |  Photos by Ashlee Glen

Sattva: quality of goodness, purity, positivity, and truth.

In Ayurveda—a practice and philosophy stemming from India and believed to be one of the oldest healing sciences in the world—there are three modes of existence: Sattva (goodness), Rajas (activity/passion), and Tamas (darkness). With this philosophy, it is believed that goodness, passion, and darkness have always existed and exist within everything and everyone. While all three exist in everything, it’s the proportion of each that defines the character of someone or the nature of something.

In downtown Lynchburg, one would argue that there’s an extra proportion of goodness
and positivity radiating from 12th Street—and it’s Sattva Yoga and Wellness Center.

“During the COVID pandemic, I was inspired to start a nonprofit yoga center to help people find a support community to overcome the struggles of isolation, depression, and poor health conditions,” explained Gary Sullivan, Executive Director and Founder of Sattva Yoga and Wellness Center. “We use the practices of yoga, healthy nutrition, and disciplined lifestyle to help others pave the way toward more healthy and productive lives. We aim to help those struggling in their daily lives to stay happy, healthy, and joyful.”

A former manager at BWXT, Sullivan discovered the personal benefits of yoga at age 59 and shortly after became a certified yoga instructor.

“I knew it’s what I needed—the mental clarity that comes from yoga,” he said. “In six months, I was teaching.”

Sullivan focused his training and certification on trauma-informed instruction and began teaching a yoga class for veterans at the downtown YMCA in 2018. Over the years, he gained a loyal following of students, particularly Vietnam veterans who quickly saw increased mobility and flexibility through Sullivan’s classes.

In October 2022, Sullivan was given the opportunity to expand and build on his vision by leasing the 100-year-old former Salvation Army building on 12th Street.

“We have been cleaning, restoring, and improving the building over the past 18 months to help meet current needs and to enhance the use as a health center space,” he said. “In the building, we have our yoga center where we do daily yoga classes, tai chi, cooking lessons, workshops, and retreats. We have a meditation garden and lease offices for our providers who offer their services on a sliding scale cost basis and supported by a grant from the Greater Lynchburg Community Foundation.”

Sattva Yoga and Wellness Center lives true to its name. When you walk through the unassuming side door of the looming 12th Street building, you are greeted with a silencing sense of calm. The front entrance room is kept open on purpose—it’s an empty vessel waiting to be used by the community. On one evening, it may be filled with veterans gently stretching while seated in chairs. The next, it could be filled with mats, blankets, candles, and Tibetan Singing Bowls as students are guided through a sound healing. And one afternoon, the room could be filled with community members as they take a cooking class, learning techniques and recipes to cook nourishing meals for themselves and their families.

“Almost every activity at the Sattva Center is intended to promote wellness and increase mindfulness,” said Sullivan. “Weekly yoga classes and support groups for veterans and those in recovery help overcome physical disabilities and trauma experience. These practices rebalance and restore the nervous system to a natural state of health. We have retreats for women to allow release of trauma and PTSD, with support groups and counseling to augment the healing process. Sound baths, breathwork classes, energy healing, and meditation practices aid the individual in reducing stress and anxiety and returning back to the present moment. Counseling and coaching are provided for youth and adults, specifically geared toward those struggling with anxiety and depression.”

Sullivan believes that improved physical health is achieved through daily yoga classes, healthy living workshops, and nutritious cooking classes, all activities Sattva aims to offer at an accessible price.

“We also have community events like drum circles, music events, and community socials for all to find community and overcome the impact of isolation and social media,” he furthered. “These practices help those suffering from mental and emotional distress and depression.”

Of course it’s not just Sullivan taking on the responsibility of guiding the community to improved health and wellness. Within Sattva’s space, there are a number of providers and instructors, offering everything from yoga and tai chi classes to nutrition classes and energy healing.

“We try to teach people how to incorporate wellness tools into their daily lives,” explained Lauren Platanos, National Board-Certified Health and Wellness Coach and Ayurveda Instructor for Sattva.

Sattva members as well as the broader community can seek health and nutrition support from Platanos, who will focus on the individual’s health history, current health challenges, and current state of health across a full spectrum of holistic wellness. Sessions are either in-person on the second floor of Sattva Yoga and Wellness Center, where a number of providers maintain offices, or via phone or Zoom.

“I help get to the root of health challenges, uncover your personal vision of wellness, and set realistic habits and goals to move toward that vision,” she said.

“The key is bridging the gap,” continued Brooke Mays, Marketing Director and Reiki Master for Sattva. “Our goal is to make [wellness] more accessible and understandable.”

Through Reiki, Mays uses energy force to reduce stress and anxiety and encourage relaxation. Reiki is based on a century-old belief that vital energy flows through your body. Established originally by a Japanese Buddhist monk, the idea is that a reiki master, such as Mays, uses gentle touch—
or places their hands just above a student’s body—to help guide energy in a way that leads to balance and healing.

Both Mays and Platanos describe Sattva as a “multi-disciplined wellness center,” which is appropriate considering Sattva’s ever-growing roster of offerings. Their event calendar is constantly expanding with breathwork classes, self-defense training, recovery groups, youth counseling, yoga, and so much more. It’s clear that Sattva is on a mission to pour as much goodness into the community as it can and meet whatever needs that may arise.

“Our membership is small but steadily growing,” said Sullivan. “We have had over 200 people participate in our programs and activities during the past 19 months and we see this steadily growing as our community becomes informed of our services.”

The community can take advantage of Sattva Yoga and Wellness Center’s programs via a monthly membership (just $32 per month), which gives an all-access pass to any yoga class taught at Sattva. Workshops and individual classes can be reserved and paid for separately. 

“We have recently added a family yoga option for $50 [per month] for a family of two with kids,” Sullivan concluded. “The unlimited single memberships are $32. We really hope to motivate families to bring their kids and incorporate wellness practices into their daily lives to encourage healthy minds and bodies at a young age.”  

Sattva Yoga and Wellness Center is located at 300 12th Street, Lynchburg, VA. More information on membership and programs can be found at sattvacentercv.org.

University of Lynchburg’s Burton Dining Hall

By Suzanne Ramsey | Photos Courtesy of John McCormick, University of Lynchburg Marketing and Communications

One Friday, my husband and I had a “date night.” It was dinner and a show—the “show” being the University of Lynchburg’s spring musical, Seussical. Since the play was at the university’s Dillard Fine Arts Center, it made perfect sense to have dinner beforehand a couple hundred yards away at Burton Dining Hall. 

For full disclosure purposes, as a writer with the university’s marketing department, I’ve done this a lot over the years—having a meal at Burton before lectures, readings, concerts, and plays. 

First of all, you can’t beat the convenience of a quick, scenic walk across the Dell between dinner and your event. Secondly, an all-you-can-eat meal for $11—$7.50 for kids—including beverages, desserts and tax, isn’t bad these days. And there’s no tipping, to boot. 

Thirdly, and perhaps most importantly, the food is great—a far cry from my college days, where cheese melted between two tortillas was declared a quesadilla and was cause for celebration. 

On the contrary, you’ll find restaurant-quality fare at Burton. In fact, it’s a Level 1 Certified Green Restaurant—the first private university in Virginia to achieve that designation. 

According to Michial Neal, co-director of dining services, that means there are “certain qualifications you have to meet, like water conservation, LED lighting, Energy Star equipment, recycling, composting, and no Styrofoam.” 

Burton uses locally sourced food whenever they can: milk from Homestead Creamery in Wirtz, honey from Hungry Hill Farm in Shipman, ground beef from Seven Hills Food in Lynchburg, etc.  

Breakfast sausage comes from Baker’s Farm in Mt. Jackson. 

“Our sausage is spec’d per our qualifications and tastes,” said Shaun Dearden, co-director of dining services. “Michial [Neal] helped come up with the flavor profile and that’s what we go with.”

Burton also uses ethically and sustainably sourced seafood, whenever possible, which means diners might encounter a fish they’ve never heard of: Peruvian trout, barramundi, pangasius, walleye, black drum, and more.

“When they try it, they’re like ‘Wow,’” Dearden said. “It’s opened up another market, so you can get some of the other species. You get to try something unique sometimes when you come here. You never know what you’re going to get.”

Dearden estimates that about 60 percent of the food served at Burton is scratch made. 

“A lot of the pasta dishes are made in house,” he said. “Briskets are smoked in house. Rotisserie chickens are done in house. All of our sauces are made from scratch. There are a lot of recipe-driven items. We’re trying to be unique and create some of our own tastes and flavors.”

With a record number of international students on campus—210 students from 38 countries to be exact—they’ve also been working to globalize the menu.

Depending on the day, the “Global Destinations” bar might include food from the West African coast, Thai street food, Mongolian beef, Chinese bao buns, Hawaiian poke, “British Breakfast,” or “Wings of the World,” with Indian, Korean, and Filipino-style chicken wings.

Every day, dal bhat—lentils and rice, a South Asian staple popular with the university’s 114 Nepali students—is offered on the vegetarian bar. 

“Our cooking staff has stepped up and are more than willing to learn these cuisines and are putting their spin on it,” Kitchen Manager Angelo Harris said.

To make sure they’re getting the flavors and spice-levels right, Burton staff lean heavily on international students. A good example of this is the Nepali-inspired chicken curry. 

“We started with a base recipe and kept tweaking it,” Sous Chef John Barker said. “It took us quite a few tries, but we found what works best for us, production-wise, as well as making sure we got a consistent outcome for our students.” 

Barker added that the recipe, which calls for habanero chiles, originally called for jalapeños but Nepali students “demanded it be spicier.” (Find the recipe on page 39.) 

“The Nepali kids are very vocal,” he said. “We’re lucky to have them. They let us know when they don’t like it—too much turmeric, etc.” 

Although hesitant to admit it, Dearden said the most popular menu item is “dino nuggets,” with more than 37,000 consumed in 2023. 

“We cover everything from dino nuggets to salmon to flank steak,” he said. “We have surf-and-turf nights, Alaskan king crab legs, and occasionally we offer sushi from Choice Hibachi Buffet, which is extremely popular.”

Liam Young, a 7-year-old who comes to Burton with his family, is particularly fond of the ribs and chicken wings. The Italian dressing served on the salad bar, in particular, has set the bar for him.

“I don’t know why it’s so good, it just is,” he said, adding, “When I grow up, I want to go to the University of Lynchburg because the dining hall is so good.” 

From a recruiting and retention standpoint, the kid could be on to something. 

“We need to retain students here,” Neal said. “If they’re not satisfied with what they’re eating here, they’re going to go somewhere else. Students’ dining options are in the top-five of persuaders of where they go [to college]. It’s important to them. 

“We try to serve the best products we can for the budget that we’re given. We’ve been very fortunate to do that. … If you’re going to do something, do it right.”  

While Burton Dining Hall is located on University of Lynchburg’s campus, it is open to the public.

The Transportive Power of the James River Batteau Festival

By Emily Mook | Photos Courtesy of Holt Messerly & Faye Smith

There are no right or wrong answers to the question, “What makes Lynchburg Lynchburg?” but the annual James River Batteau Festival (JRBF) is undoubtedly a compelling and comprehensive candidate. It is integral to Lynchburg’s history and culture, it bridges Lynchburg’s past and present in both tangible and intangible ways, and it inspires enthusiastic participation in many and an impressive level of dedication in some. Since the inaugural JRBF in 1986, this annual living history reenactment has evolved to allow for advancements and increased community involvement while also staying true to its roots. This effort to strike a balance between tradition and innovation is much like a batteau’s journey down the James River: a delicate dance that requires collaboration, patience, diligence, fortitude, passion, and adaptability. This year’s Festival, which will run from June 15 through June 22, promises to be another dynamic celebration of Lynchburg’s history and of the river that runs through it.

The James River was the site of the first permanent English colony at Jamestown in 1607 and is recognized by Congress as the founding river of the United States. Incidentally, the James is also the founding river of Lynchburg.

“Lynchburg started as a depot for storing goods to be shipped on the batteaux and later the canal down to the markets in Richmond,” explains Robert Campbell, Upper James Senior Manager of the James River Association and longtime JRBF participant. “Over the years a settlement grew up on the hillside above the James where John Lynch ran his ferry across to the north bank on the Amherst County side. This little spot would eventually become Lynchburg, and it all had to do with geography and its position by the river.”

JRBF’s 120-mile, eight-day journey from Lynchburg to Richmond is full of visible reminders of the James River’s rich history.

“There are aqueducts spread down the River which are beautiful examples of stonework from the early 1800s and which carried the canals over the creeks and rivers entering the James,” notes Ralph Smith, Owner of High Peak Sportswear and former Festival Chairman (a position he held for 15 years). “There are also multiple sluices, which are places where the batteaumen—many of whom were slaves—cleared the rocks in particularly shallow places in the River. Many of these sluices are still functional today and are the only way to get a batteau around a ledge or shallow.”

It is important to recognize that many African American men—both enslaved and free—operated the batteaux that made Lynchburg the large city that it is today.

“In January 1854, Frank Padget, a slave and head boatman, lost his life in the process of saving others after the canal boat Clinton’s tow rope broke in the flooded James River at Balcony Falls,”
says Diane Easley, Archivist for the VA Canals and Navigations Society. “Lynchburg resident Sydnor Royall was on the Clinton and successfully swam to shore. Sam Evans, another African American boatman, rescued the rescue party the day after Frank Padget drowned. We need to appreciate the work these men did and learn more about their lives.”

Batteaux are 45 to 50 feet long, six to eight feet wide, flat-bottomed boats made of white oak. They are stored in lakes and ponds and kept submerged underwater to preserve the wood. Campbell, Smith, and Easley have all led or been part of batteau building crews. 

Building and operating batteaux are no simple feats, but dedicated crews happily take on these arduous tasks for JRBF year after year.

“Maneuvering a boat that large and heavy using the same methods that would have been used in the 1700s is truly a unique skill in this world that only a few have mastered,” Campbell remarks. “Wooden poles are used to give the boat momentum and on the other side of that to help slow the boat down. Large sweeps at each end of the boat are used to maneuver the vessel as it shoots through rapids. Batteaux cannot take too many big hits on rocks, so the whole idea is to navigate through a rapid—however long, narrow, curvy or shallow it may be—without having the batteau strike a rock. It is extremely challenging, but for those of us who like a challenge, it is a truly amazing thing to take part of.”

Luckily, when hiccups inevitably occur during the Festival, many hands are on deck to assist.

“More times than I can count, batteaux have gotten hung up on the rocks of this rapid [Goosby Falls] and required sometimes 40 people to be in the water to free the boat,” Smith says. “It’s a great sense of community and nobody needs to be asked to help.”

Although traveling by batteau makes for the most authentic Festival experience, “a trip down the James is great no matter what boat you’re in,” as Campbell says. Those looking for a more laid-back experience may choose to travel by canoe or kayak and to join for a day or two rather than the full eight days. After launching near Percival’s Island, the batteaux and accompanying boats travel to a new camp each day, located respectively in Stapleton, Bent Creek, Wingina, Howardsville, Scottsville, Slate River, Cartersville, and Maidens Landing.

JRBF’s singular sense of community is further bolstered by shared meals and stories and impromptu concerts at the camps and on the River.

“One of the hidden gems of the festival is the fantastic, authentic music that usually comes out while a couple batteaux are hiding in a creek on the side of the James River underneath a 250-year-old aqueduct that has better acoustics than a lot of famous music halls,” notes Campbell. “Those are some of the magical moments that happen while we’re on the River that can never be planned, but end up being as perfect and unique as they are elusive and irreplaceable.”

Of course, in order to provide a framework for these serendipitous moments, the Festival itself must be meticulously planned. Longtime leaders and innovators are looking to the next generation to take the helm. Easley works closely with Dr. William E. Trout III, the Founder of the VA Canals and Navigations Society and one of the founders of the Festival, and she observes that “as we are coming up on the 40th anniversary of the JRBF, we need to recruit younger people for it to continue another 40 years.”

Fortunately, this necessary passing of the torch is already well underway. Smith’s two sons are both longtime participants in the Festival, and his eldest son is the co-founder of the James River Batteau Company.

“My son Will, along with his close friend Will Cash, started the James River Batteau Company in 2022,” Smith remarks. “They give tours out of Scottsville on batteaux.  The business is doing very well, and they were booked for most of last summer. I always dreamed of finding a way to make a living being a batteauman but thought it was impossible. But now my son and his friend are actually making it happen, which is tremendously exciting and gratifying for me.”

JRBF’s success is a direct reflection of the people who plan, run, and participate in it with care—perhaps confirming that what ultimately makes Lynchburg Lynchburg is the people.

“The people who gather to run the river every year are some of the most amazing people that you’ll ever meet,” Campbell says. “There are people from all walks of life. We all put our lives aside for a week to run these big boats down the River with our friends and family and experience living history. We are all in it together while we’re out there. We look out for each other, help each other off of rocks, and help repair each other’s boats, and we laugh and have a good time while we’re doing it!”

Conversations on Childhood Flavors, Embracing Cultures, and the Beauty of a Simple Meal

By Megan Williams  |  Photos by Ashlee Glen

When it’s ready, your roux should look like peanut butter,” Candace Vinson said, standing in front of her stove in her 100-year-old home.

Vinson swirled the roux around the pan with a rubber spatula in a way that was effortless and seasoned, giving the sense that it’s a movement she has done time and time again in her 39 years. The scent wafting through the kitchen is nutty from the toasted roux and slightly sweet from the biscuits proofing on the sunlit countertop. She moves through the kitchen, rinsing mustard greens one moment and dropping celery ends in broth the next—it’s a beautiful balance of improv and choreographed movements that are the hallmark of a practiced chef.

As the Culinary Director for Hen and Hound Management Group, the managers behind The Water Dog, The Glass House, Fratelli’s, and 7 Rooftop Bar, Vinson gets her fair share of time in front of a stove—but it’s her childhood that inspires the meal she’s preparing in this moment.

“After the roux is done, I toss in the trinity of vegetables,” she said of the celery, onion, and green pepper she rustically chopped. “These vegetables are the ones I’m so familiar with because it’s what my mom always cooked with.”

Vinson grew up in Portsmouth, Virginia, an area that forms part of the U.S. military complex in Hampton Roads. Her childhood is earmarked by a transience that’s common in military towns—people from every branch of the military, representing a melting pot of cultures, moving in and moving on.

“There were a lot of people who brought in a lot of different cultural influences,” she said, recalling eating Filipino foods like lumpia from local restaurants and Ya Ka Mein from church fundraisers.

“Yock (referring to Ya Ka Mein) is a staple dish from where I’m from,” she said. “Black churches always had fundraisers and sold yock. Essentially you boil yock noodles in soy, oyster sauce, vinegar and onions. It almost tastes like adobo chicken but in a broth. You go back home—anyone born and raised in the 757 knows about yock.”

As Vinson strains a homemade broth of shrimp shells, smoked turkey leg, and odds and ends from the vegetables she’s working with (“I never waste anything”), you begin to see her childhood reflected in the saltiness of the broth, the pepperiness of the mustard greens, and the warmth of the biscuits rising in the sun.

“My dad used to always make soup,” she said, dipping a small spoon in the broth for a quick taste test before adding in chopped chicken thighs. “We would get home from church on Sundays and my dad would cook. Everyone would come to our house and just eat. That’s what made me become a chef—everyone is happy when they are eating together. On Sundays, it was peaceful. The rule for us kids was, ‘get out of your church clothes, put your play clothes on, eat, and go play.’ We’d eat whatever my dad had cooked and be outside playing double dutch or hopscotch.”

Vinson describes her family as “improv cooks,” using up whatever you had in the refrigerator or pantry and making something out of it. Oftentimes, those meals involved seafood that was
freshly caught by a family member off a nearby pier.

“A lot of people think of soul food as collard greens, mac and cheese, fried chicken,” she said. “Soul food is what imparts your memories. Everyone’s soul food is different. For me, that’s seafood.”

Vinson remembers crabbing for blue crabs with her father or celebrating a fresh catch of croaker and spot—two fish native to the East Coast—from her Uncle Curtis. Tossing in the freshly washed and chopped mustard greens, Vinson points to her refrigerator, decorated with magnetic letters and family photographs, where head- and tail-on croaker is wrapped in the freezer.

“Anytime I go back home, I bring a cooler with me just so I can bring back croakers and spots,” she laughed.

It’s this appreciation for local food and ingredients that informs Vinson’s cooking, both at home and at the restaurants. A graduate of Johnson & Wales University’s North Miami Campus, Vinson got a firsthand look at another cultural junction in Miami, and grew to love discovering the food that meant “home” to so many. After graduating, Vinson moved back to Virginia where she took a job at Colonial Williamsburg.

“One of the most significant milestones in my career was working at Colonial Williamsburg. I had the opportunity to receive more intricate training from chefs from around the world,” she explained.
“It was there that I learned about Virginia foodways and developed a deep appreciation for food history.”

Vinson treats her job as Culinary Director for Hen and Hound as a personal charge to educate customers on the Lynchburg region’s unique ingredients.

“I can’t wait to get my hands on a pawpaw,” she said, referring to the mango-banana-citrus fruit that grows wild along banks and waterways and is only ripe for a week or two out of the entire year.

Vinson uses her childhood, Virginia’s food history, and her own unique culinary point-of-view to inform the menus she creates under Hen and Hounds purview. Whether it’s a caramel-coated chicken wing as an ode to her husband who always requests an old-fashioned caramel cake; or she-crab croquettes, where the star of the show is Chesapeake blue crab, Vinson’s restaurant menus are equal parts nostalgic and inventive. 

“Blue crab is home to me,” she said, pulling out a small tray of day-old rice to make crab fried rice, a creamy, salty accompaniment to the stew simmering on her stove. “I can’t live without rice, seafood, or my cast iron at home.”

Vinson whirls oil around a wok before dropping in a few roughly chopped green onions. Blue crab goes in next, followed by the rice—dry and firm, ready to take on the flavors of the crab and stew. With a gentle squeeze of one of the biscuits to make sure they have proofed enough, she brushes them with buttermilk and pops them in the oven, a sign that the meal is almost ready.

Watching Vinson in her home kitchen, which looks and functions like any other home cook’s kitchen, it’s almost difficult to make the connection between the young, apronless woman stirring stew on her glasstop and the meticulous, styled chef we know from Jefferson Street’s beloved restaurants. But as she puts two cornbread biscuits brushed with honey into a small bowl, each slightly askew and perched onto one another, and gives a deft swipe with a kitchen towel to the steaming bowl of stew, you see it. And as you expectantly dip your spoon into the stew, assembling the perfect bite of crab, rice, greens, smoked turkey, shrimp, and broth, you taste it, too.  

HAVE A TASTE

Cook the recipes Chef Candace makes in this story! Find the recipes for her sweet cornbread biscuits and black eyed pea, chicken, and shrimp stew over crab fried rice on page 35 of the printed magazine.
Read digital version here >>

Sponsored Content

By Barrett Baker  |  Photos by Ashlee Glen

Hickey Plumbingm Air & Electrical is a one-stop shop for all your plumbing, heating, cooling, electrical, and generator needs, serving residential, commercial, and industrial customers. If you are experiencing multiple comfort issues in your home or office, you don’t need to call all over town to get assistance. Hickey does it all with transparent pricing, quick dispatch, and guaranteed satisfaction!

The company was founded by Fred Hickey in 1978 and has been growing ever since. Fred was an electrician when he started the company, then added the Heating, Ventilation, and Air Conditioning (HVAC) division sometime around 2012.

By 2018, Fred was starting to think about retirement and approached Steven Jefferson, one of the distributors he worked with, about potentially taking over the company. Jefferson wasn’t ready to buy at that point, but two years later, he became Hickey’s General Manager with the intention of heading the company shortly after.

“In October of 2020, I met with Fred to talk about buying the company from him,” said Jefferson. “I told him I would come on as General Manager, and that in three months I would know if I wanted to buy the company.”

It only took one month before Jefferson was convinced that’s what he wanted to do, and he purchased the company in December of 2020. He added their plumbing division in 2021, and in three years the company has doubled in size and revenue. To handle their growth Jefferson purchased a building in Amherst in October of 2022, which they have been remodeling and are getting ready to host their grand opening on May 17, 2024. The move took them from 1,500 square feet of operational space to more than 17,000 square feet of room.

“When I bought the company, that was during COVID,” said Jefferson. “We buckled down, made some good decisions, and really focused on customer service. That’s what we’re building the whole business on.”

Another thing that has helped grow the company is that Jefferson doesn’t believe in hard sales tactics when it comes to providing customers with what they need.

“We’re not pushy,” said Jefferson. “I’m not a pushy salesperson and I don’t want pushy salespeople. We talk to people, find out what’s going on, what they want, what they don’t want, then we give them three, sometimes four different options, as opposed to just providing them the highest-end product and telling them that’s all they have to choose from.”

In fact, their values are all about serving others: One more value to add is that they are respectful of their customers’ time. 

“If you call us during business hours, you’re always going to get a live person on the phone,” said Jefferson. “I’m not big on those call services where you have to dial 1 to get this, dial 2 to get that. That stuff drives me nuts.”

When an appointment is set and a technician is on the way, they will provide the customer with a 30-minute “heads up” to let them know. That way, customers don’t need to wait around all day. If customers have errands to run or can’t take a lot of time away from the office to be at home, the call from the technician gives them time to get home or to where the service is going to take place.

School Will Soon Be In Session Soon

When Jefferson bought the building they recently moved to in Amherst, he was initially concerned that they actually had too much available space. But he quickly formulated a plan that would help utilize different spaces to maximize their efficiency.

As a part of the Nexstar Group, which is a business consultant group, Jefferson is able to tap into their NexTech Academy, which provides software for online programs that teach plumbing, electrical, and HVAC theory. He has set up a computer lab in their building in Amherst so anyone interested in learning either plumbing, electrical, or HVAC trade skills can come get training.

“I have the computer lab set up already for online theory, and I’m working on setting up a hands-on training lab in our office,” said Jefferson. “So, students will go from theory on the computer, to hands-on training, then go out on calls with our techs for field training.”

The program was originally designed to be available for apprenticeships when Jefferson is ready to hire new techs. However, with some encouragement from the Mayor and City Council of Amherst, he decided to open it up to anyone interested in learning a specific trade. He’s also trying to apply for grants so that tuition for the program can be fully paid, or at least will provide students with deep discounts.

“It’s a work in progress, but I think it’s going to be a great way to help the community and also help us,” said Jefferson. “I think there’s a really big opportunity now because more people are leaving the trades than are coming in.”

The school, which hasn’t been named yet, is targeted to open in August 2024. It will be an ideal opportunity for high school students to learn a skill without going to college, and Jefferson believes it will be great for veterans who have finished their service and are looking for something new to do.

A Story of Resilience, Tradition, and the Allure of Classic American Diners

By Olivia Carter | Photos by Ashlee Glen

On Main Street there is a culinary institution with a blue roof where time seems to stand still. You know it.

The Texas Inn, affectionately known to locals as the T-Room, is more than just a diner, it’s a cherished icon, an institution deeply woven into the fabric of the community’s history and culture.

Dave Saunders, the current owner, looks back on its history beginning in 1935 of how it started with Isaac “Nick” Bullington, a former employee of Ringling Brothers Circus, and how it now has three sister locations not only in the Hill City in Cornerstone but in Harrisonburg and, most recently, Richmond.

“The Texas Inn is kind of Texas in name only,” he said. “It really is a Virginia institution. And it certainly is a Lynchburg institution.”

Originally opened in Lynchburg, the T-Room had only ten stools and a to-go window, yet it quickly became a local hotspot, drawing in crowds with its signature dish— the Cheesy Western.

The Western was on the menu originally at the Lynchburg location and at Roanoke’s Texas Tavern, but in the late 1940s and early 1950s, people began asking for cheese on the burger.

While some items have been added and removed over the years, the core essence of the T-Room remains unchanged with its offerings of hot dogs, cheesy westerns—a hamburger with relish, a fried egg, and cheese—and chili, better known as a “bowl.”

“Basically, you could get a Western and you’d say, ‘Add cheese,’” Saunders said. “In the ’70s when they moved locations and they put up the menu board, they had a Western and they had a Cheesy Western. And then basically the lingo for the servers was just shortened to ‘cheesy.’ So it was just like the shorthand that the servers used to call back to the cooks.”

Over the decades, the T-Room evolved from its humble beginnings across from the Academy Theater to its current location on Main Street. In 1971, a relocation transformed a former gas station into the popular diner we know today. Renamed the Texas Inn to distinguish itself from its Roanoke counterpart, the T-Room retained its iconic charm, complete with the legendary blue roof proudly displaying its name to passersby.

Saunders said what truly sets the Texas Inn apart besides its history is the commitment to quality and tradition. Soon after Saunders bought the business in 2018, he spent not only time but money perfecting the famed chili recipe, a labor of love that involved months of collaboration with food scientists.

“I’ve described our business model as ‘good, fast, and cheap,’” Saunders said. “You’re not going to get people to fall in love with you until you get all three and the Texas Inn does. People love it. I mean, they don’t just like it, they love it. They have an emotional attachment with the experience and with the food.

I get notes all the time saying, ‘Thank you for buying it. Thank you for returning it to its former glory. It tastes as good as it did in 1950.’ And I think that’s important. I think the proof is in the numbers. We serve twice as many people today as we did five and a half years ago,” he continued.

Beyond the food, there is a power of community and nostalgia in the diner. Saunders said there are patrons who have traveled from all over to the T-Room, including Governor Glenn Youngkin,
who never fails to make a pit stop to order two Cheesys and a Dr. Pepper whenever he visits Lynchburg.

Every dollar earned is reinvested into the diner, Saunders said, making sure that it remains a strong landmark for generations to come. From meticulous attention to cleanliness and compliance with regulations to the curation of Sunday Stories on social media, Saunders makes it a part of his job to honor the T-Room’s rich history and the characters that populate its stools.

A Lynchburg native, Saunders remembers his father, a fire marshal, would tell stories about his friends in the health department conducting inspections at the establishment downtown.

“They were really mean because they showed up at the same time. They used to scare the bejesus out of people,” Saunders laughed. “I can’t imagine today having an inspector and the fire marshal at the same time. But my dad said everybody at the fire department and everybody in the police department knew the cleanest place in town to eat was the Texas Inn and to see it fall on such rough times… I’m proud that we’re in compliance with everything.”

Saunders said when he first purchased the business, the parking lot had holes in it, the ceiling tiles were hanging down, the lights were flickering, and parts of the restaurant were broken and dirty. 

Yet, nostalgia, as Saunders points out, is a double-edged sword. While it fosters a sense of connection and belonging, he said it can also cloud judgment, leading to unrealistic expectations and comparisons with a bygone era. 

“On the one side, it’s wonderful and people really do connect with it,” he said. “I got a picture a guy sent me of three generations sitting at the counter in Cornerstone. But on the other side, people will go in and say, ‘Well, gosh, I remember when I could get a Coke for a nickel,’ and I’m like, ‘Well, yeah, that was before I was born, and gas was 35 cents a gallon.’”

What was once a male-dominated establishment, now a more inclusive community hub, the Texas Inn has shifted to a staff of more women than men and a commitment to fostering an environment of respect and inclusivity.

“It’s the community dining table regardless of what neighborhood you come from,” Saunders said. “You can be in Boonsboro, or you can be on Diamond Hill, or you can be on MLK Boulevard, it doesn’t matter. You’re all sitting there and at that counter, you’re all sitting on the same stool, you’re all getting the same treatment, and you’re all eating the same food. And that closeness of those stools gets people talking.”

It may not offer a gourmet dining experience, but it does provide something far more valuable: a sense of belonging and tradition and a slice of Southern hospitality that keeps patrons coming back, time and time again.

“I think we’re very comfortable with what we are,” Saunders said. “And I think we’re very comfortable with what we’re not. We’re not a gourmet dining experience, we’re a good, fast, cheap dining experience where the intangible value of dinner and a show is really what keeps people coming back.”  

Experience Lynchburg Restaurant Week June 15-22, 2024!

Lynchburg Living magazine’s Lynchburg Restaurant Week is a delicious way for locals and visitors alike to connect with the local flavors that make our community unique. We have an incredible line-up of participants this year with nearly thirty restaurants for you to try. They may be old favorites or new-to-you experiences, we just hope you get out there and enjoy their hard work and delicious meals.

From June 15 to June 22, a full roster of restaurants will be opening their doors and serving up fixed price menus with three-course meal options specially created for this culinary week. During Lynchburg Restaurant Week, you’ll have the chance to sample inventive appetizers, delectable entrees, rich desserts—and maybe even a beverage or two. 

PLUS! You can vote for your favorite restaurant! If you have a truly great experience at one of our participating restaurants, cast your vote at lynchburgrestaurantweek.com! The winning restaurant will receive some well-earned recognition and prizes.

Click here to view the 2024 Participating Restaurants and then Vote for your Favorite Restaurant!

Presented by Lynchburg Living, this event is unlike any other in our area, featuring only local, home-grown eateries and benefiting the important work of local, nonprofit organizations, we’ve found a way to provide the public with great food at unbeatable prices all while helping a great cause.

Lynchburg Restaurant Week brings fabulous food to the greater Lynchburg region. Don’t miss a thing and follow us on Facebook; you may even catch some giveaway opportunities!

Take us along with you! Tag @LynchburgLiving on Instagram or Facebook and use #LRW2023 to show us the delicious meals you’re having.3

Vote for your favorite restaurant!