4 Plant-Based Recipes to Try

Eating plant-based doesn’t mean you have to sacrifice flavor or satisfaction. In fact, plant-based meals can be as filling and comforting as any traditional dish, without missing a beat. Whether you’re a long-time plant-based eater or just starting to explore, these recipes offer inventive and accessible options that anyone can try. From a hearty curry to a zesty salad, these dishes are packed with fresh, nutritious ingredients that will keep you feeling energized. Ready to dive into some delicious plant-based cooking? These four recipes are here to inspire your next meal.

Chickpea & Spinach Curry (photo above)

A one-pot wonder, this creamy and flavorful curry brings together chickpeas, spinach, and a blend of aromatic spices. The coconut milk creates a rich base while the spices add warmth and depth to every bite. Served with basmati rice or quinoa, this dish makes for a satisfying meal that’s as comforting as it is healthy.

Ingredients:
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
1 can (14 oz) coconut milk
1 can (15 oz) chickpeas,
drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups fresh spinach
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked basmati rice or quinoa, for serving

Directions:
1. In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add garlic and ginger, cooking for another 1-2 minutes.
2. Stir in the curry powder, cumin, and turmeric, and cook for 1 more minute until fragrant.
3. Add coconut milk, chickpeas, and diced tomatoes. Stir well and bring to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
4. Stir in spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper to taste.
5. Serve over basmati rice or quinoa and garnish with fresh cilantro.

Zucchini Noodles with Pesto & Cherry Tomatoes

This fresh, vibrant dish is light yet satisfying, with spiralized zucchini noodles tossed in homemade pesto and juicy cherry tomatoes. It’s a gluten-free, plant-based alternative to traditional pasta, perfect for a quick and delicious weeknight dinner.

Ingredients:
4 medium zucchinis, spiralized
1 pint cherry tomatoes, halved
1/4 cup toasted pine nuts (optional)
1/4 cup fresh basil, chopped
1/2 cup pesto (store-bought or homemade)
Salt and pepper, to taste

Directions:
1. In a large bowl, toss the spiralized zucchini noodles with pesto until well coated.
2. Gently fold in the halved cherry tomatoes and chopped basil.
3. If desired, sprinkle with toasted pine nuts for added crunch. Season with salt and pepper to taste.
4. Serve immediately as a light lunch or dinner option.

Roasted Cauliflower & Chickpea Salad with Tahini Dressing

This roasted cauliflower and chickpea salad is a warm, hearty meal packed with protein and fiber. The smoky, roasted cauliflower pairs beautifully with crispy chickpeas, all tied together with a creamy tahini dressing. The perfect balance of flavors and textures, this salad works well as a main or a side dish.

Ingredients:
1 head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
4 cups fresh arugula or kale
1/4 cup tahini
2 tbsp lemon juice
1 tbsp maple syrup
1 garlic clove, minced Pomegranate seeds, for garnish
Water, as needed to thin the dressing

Directions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, until cauliflower is golden and chickpeas are crispy.
3. While the vegetables roast, whisk together tahini, lemon juice, maple syrup, garlic, and a pinch of salt in a small bowl. Add water a tablespoon at a time until the dressing reaches your desired consistency.
4. Once the cauliflower and chickpeas are done, toss them with the arugula or kale in a large bowl. Drizzle with tahini dressing and garnish with pomegranate seeds if desired. Serve immediately.

Stuffed Sweet Potatoes with Black Beans & Guacamole

These roasted sweet potatoes are the perfect vessel for a savory black bean filling and topped with creamy guacamole. It’s a nutrient-dense dish that’s packed with fiber, healthy fats, and protein. Plus, it’s easily customizable with your favorite toppings.

Ingredients:
4 medium sweet potatoes
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
1/2 cup guacamole (store-bought or homemade)
Fresh cilantro, for garnish
Lime wedges, for serving

Directions:
1. Preheat the oven to 400°F (200°C). Pierce sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender.
2. While the potatoes roast, heat black beans in a small saucepan over medium heat. Stir in cumin, chili powder, salt, and pepper. Simmer for 5-7 minutes until heated through.
3. Once sweet potatoes are done, slice them open and fluff the insides with a fork. Top with black beans, a generous scoop of guacamole, and fresh cilantro.
4. Serve with lime wedges on the side for an added burst of freshness.

Klaire Maranto Turns Love for Food into a Thriving Lynchburg Business

By: Olivia Carter | Photos By: Ashlee Glen

Klaire Maranto never imagined she’d run a thriving meal prep business here in Lynchburg. But a tablespoon of love for food, a few teaspoons of passion for helping others, and a large cup of faith led her to launch Klaire’s Kitchen in 2021.

Since then, her small idea has become a weekly staple for many of her clients in the area.

“I have always been a lover of health, fitness, and food and I come from a really big Italian family, so we always were in the kitchen,” Maranto said. “It was always just a way that you showed love or you brought a meal to someone when someone was in need. You’re always making food.”

Her connection to cooking, paired with a keen understanding of nutrition, became the foundation for what is now Klaire’s Kitchen.

But she says the journey to launching a business was far from straightforward.

Like many others, she found herself at a crossroads during the COVID-19 pandemic. A 2020 graduate of Liberty University, she returned home to Buffalo, New York, only to be met with a bleak job market.

“Nobody was hiring. And I was like, ‘You know what? This is maybe my time to get all the nutrition certifications that I want,’” she said.

While she initially intended to use her expertise in a traditional job setting, something unexpected happened. Maranto started coaching family and friends on healthy eating habits, helping them with meal planning and giving them guidance on nutrition. Without realizing it, she was laying the groundwork for her future business.

When she and her husband moved back to Lynchburg for his law school studies, she took a job at a gym and noticed a consistent pattern.

“People would come in and be like, ‘What are you eating? It smells so good.’ And I’d be like, ‘Oh, you know, I just meal prepped,’” she said.

That curiosity quickly turned into meal prep requests.

“I actually love doing this,” she said. “These people are so happy when they get their food. It’s making their life so much easier.”

After a brief stint working at a local weight loss clinic, Maranto felt compelled to make a change and decided to meal-prep for others full-time. It was a bold move, especially since she and her husband were both young and in the midst of building their future.

“He was like, ‘You just went to school for four years to do something completely different,’” she laughed. “But I really feel like this is what I’m supposed to be doing.”

Initially, she assumed that her primary clientele would be fitness enthusiasts, athletes, and college students looking for convenient, healthy meals. But to her surprise, her customer base expanded far beyond that.

“It’s actually been completely the opposite,” she said. “It’s been pregnant and postpartum moms, working parents, a lot of professionals, a lot of teachers, doctors, lawyers, other small business owners that are like, ‘I don’t even have time to go do anything. I can’t cook my own food.’”

Through trial and error, Maranto has her finger on the pulse of what Central Virginian’s palates are craving.

“Everybody loves Mexican food. So the beef burrito bowls, the chicken burrito bowls, we have a beef enchilada skillet,” she said. “Everyone loves the side salads as well as this one meal that has sweet potatoes, ground turkey, kale, bell peppers and goat cheese,” she said.

She said people can still eat what they want, such as pasta, but enjoy it in the correct portion size.

“You’re getting a cup of pasta instead of the two and a half [cups] fixing it at home,” she informed.

One group of customers in particular has touched Klaire’s heart: the elderly.

“Those people have such a special place in my heart at the kitchen, because they’re talkers,” she said fondly.

“I love being around people and they’ll come in and tell me all about their week and what’s going on.”

What started as a small-scale operation has grown significantly, with customers coming to rely on Klaire’s Kitchen not only for nutritious meals but also for the personal touch she provides.

“It’s not just about the food,” she said.

“It’s about connection and making people’s lives easier.”

Klaire’s Kitchen operates with accessibility in mind.

There are no subscriptions, no commitments, and no minimum orders.

“It’s literally, like, if you want to try one meal, you just order and try,” she said.

Each week, customers place orders and meals are ready for pick-up on Mondays at her new location at the corner of Old Forest and Wiggington roads. This system allows flexibility for busy individuals and families who might not want the pressure of a meal plan but still need healthy options available.

Although meal prep businesses are common in larger cities, Maranto had noticed that Lynchburg lacked similar offerings.

“I actually met with someone, a meal prep business owner [in New York], and that was super insightful,” she said. “But here, there was really no one doing this.”
She started with modest expectations.

“I really went into it like, ‘Hey, as long as I can pay my bills and as long as I’m happy doing something that fuels me, I’m good,’” she said.
But demand quickly grew.

“I had people just calling me saying, ‘Hey, I hear you cook for so and so, would you do it for me?’”

When Klaire first moved back to Lynchburg, she and her husband expected their stay to be temporary.

“We had this idea that we were going to be here for three years and then move somewhere else,” she said. But as Klaire’s Kitchen grew, so did their sense of belonging.

“We can’t walk away from this now,” she said. “The business has grown so much, and I’ve built this incredible community here.”

She credits much of her success to Lynchburg’s strong network of small business owners and supportive residents.

“People here really want to support local businesses and that’s something special,” she said.

She said her business isn’t just about selling meals, but about helping and serving people.

“If you’re passionate about something, you have to go for it,” she said. “I’m so glad I took that leap, because now I get to wake up every day and do something I love.”

Ironclad Coffee Brings Innovation and Community Spirit to the Hill City

By: Emeri Glen | Photos By: Ashlee Glen

A series of happy clicks greet patrons as they walk into a green-filled room. The source of the clicking? Two Vestaboards above a bar featuring rotating jokes that flip every couple of minutes. Behind the bar, baristas wear crisp, black shirts and welcoming smiles as they ask coffee-seekers about their day, skillfully making espresso and other colorfully-named drinks. Excellence pervades Ryan and Kelly O’Rourke’s Ironclad Coffee.

The inspiration for the O’Rourke’s first Ironclad location in their hometown of Richmond began to take root when they lived for a time in Galway, Ireland.

“We started out with a hobby roaster…and I could see my husband Ryan was really getting into it,” Kelly said.

She explained that, when it came time to come back to the U.S., Ryan considered becoming a barber for a time but couldn’t pursue the idea due to an old football injury. And so, the O’Rourkes decided to lean into what they had already found a small amount of success in: Roasting beans.

This dynamic duo started small, roasting their own beans—purchased from farms that benefit their communities, were sustainable, and were dedicated to treating their workers well—and selling to local coffee shops, but found that the feedback regarding quality was inconsistent. Determined to showcase the best that their beans had to offer, the O’Rourkes upgraded their roastery to a café. Seven years later, two coffee shop locations in Richmond were followed by Lynchburg’s new addition, which has decidedly made its mark on the Candler’s Mountain area.

The carefully curated atmosphere of the cafe is classy, with gold accents, jazz playing in the background, and a grand piano sitting in the center of the space. The O’Rourkes’ business has come a long way from its beginnings in Ireland, but they still pay homage to their roots. In fact, you can find traces of these ties in one of their drinks, the Connemara Cappuccino.

The drink is smoked on the counter using real peat shipped from Ireland.

“It’s very nostalgic, because [peat] is what we burned in our little house,” Kelly said.

In addition to the Connemara, the café boasts a pomegranate and lime espresso tonic and browned butter chocolate chip cookie milk latte. Their bakery has a diverse menu, including consistent classics and more experimental items, all of which you can watch being made over the open bar.

Kelly noted that this layout choice was a departure from their other locations, saying “It’s incredibly rare to go into a shop and have everything being made from scratch.

We wanted to make sure that people knew that this is what was happening.”

Part of the O’Rourkes’ dedication to excellence is their desire to partner with the Lynchburg community. They use Homestead Creamery milk (which is very low in lactose) and desire to continue to foster an environment that makes all ages feel welcome and special. During “Tiny Tuesdays,” kids five and under receive a little packet with craft supplies, a “Babyccino” (steamed milk), and a muffin with the purchase of mom or dad’s drink. They also plan to have live jazz events in the future.

To learn more about the O’Rourkes and their Lynchburg location, visit ironcladcoffee.com.

A Local’s Dream and A Community’s Treasure

By: Jeremy Angione | Photos By: Ashlee Glen

After years in a mix of careers in entertainment and manufacturing, local Chris Seigla decided to serve his community by opening a restaurant. Formerly Spring House Dining and Reception Hall, Seigla bought the Richmond Highway building in October and turned it into the Grinnin’ Bear Tavern.

After years of passing the building while helping with his family’s food truck, Butts Up BBQ. Seigla’s curiosity compelled him to check the place out.
After bringing his wife in to see it, he suggested they buy the building.

“Have you lost your damn mind?” she asked.

After his wife explained all the risks and considerations in owning a restaurant, Seigla decided he was still up for the challenge. The true reality check for Seigla was the amount of “red tape” involved in food service.

“That was the biggest hit for me; the amount of stuff that we had to go through just to be able to cook a hamburger and sell it to somebody,” Seigla said.

Despite the challenges, Seigla remained excited for the opportunity, describing himself as an “eternal optimist.” In preparation for their grand opening, Seigla posted a six-minute video on Facebook, introducing himself, Grinnin’ Bear, and his vision for its impact in the community. According to Seigla, the video was viewed more than 100,000 times.

Because of the unexpected exposure, Seigla says that “everything got thrown into fast forward.” Grinnin’ Bear Tavern held a grand opening March 8. In what became the saving grace for the day, Seigla and his staff approached neighbors of the business to ask for permission to have their patrons park along the road in front of their houses, if necessary.

It was necessary.

“Our grand opening was terrifying. You’ve got to be ready for 10,000 people, but you’ve also got to be ready for 100 people to show up,” Seigla said.

Despite the spacious rooms, large deck, and all the preparation Grinnin’ Bear’s team could muster, the day still proved a challenge.

“We got our butts whipped,” Seigla joked.

Fortunately, according to Seigla, patrons who did not want to bear the crowded venue during the grand opening were understanding and pledged to return another time.

“The support and encouragement that we got from the people around here and the community in general—it’s been unbelievable. I thought it would take a year to get to the point where people knew who we were, knew what we were about, and knew my face. It happened in two months,” Seigla said.

With lessons learned since opening day, Seigla and the Grinnin’ Bear are already planning events, new menus, and infrastructure updates. Chief among those updates are refreshing the decor, installing a proper HVAC system, and expanding parking to take advantage of the 5 acres of land the Grinnin’ Bear Tavern sits on.

Seigla believes the back room and deck will be key in making the tavern a full-fledged event space, with the ability to host several events simultaneously, thanks to retractable partitions throughout the large room.

According to Seigla, the Grinnin’ Bear event space has already been booked 22 times this year. As a former wedding DJ, Seigla is confident that he can show his patrons a good time.

“If I can give them a good meal and a cold beer, then I think this thing could be something really special,” Seigla said.

As a born and raised local, Seigla wants the Grinnin’ Bear to be a boon for the community and all his neighbors whenever possible. The Grinnin’ Bear staff will often bring the fire department, and even one of their elderly neighbors, food, to make sure they are taken care of.

According to Seigla, he wants to do everything from sponsoring little league teams to donating to the local Humane Society.

“We want to be a service to this community. I want to be something to people. I want these people to know, I live 2 miles up the road.

This is where I’ve been my whole life. I want people to know that we want to be a part of this for reasons other than just making money,” Seigla explained.
In accordance with their values of community, Grinnin’ Bear Tavern’s menu is full of what many would consider “comfort food.” What sets it apart, according to Seigla, is the true homemade nature of many of their dishes and their affordability.

With his mom and stepdad helping in the kitchen, Seigla is enthusiastic about the love and quality ingredients that go into Grinnin’ Bear’s simple menu. The tavern’s menu is what you might imagine a bar menu would look like, with items such as a BLT (Seigla’s favorite), mozzarella sticks, or a Philly cheesesteak. Seigla also made a point to highlight their foot-long hotdog that he says you can’t really find anywhere.

What elevates those classic food items is the commitment to making things in house. From housemade condiments to thoughtfully sourced meats, a Grinnin’ Bear Tavern meal provides guests with a generous, plate-filling portion at dive bar prices.

Every Sunday, Grinnin’ Bear offers a breakfast and lunch buffet that Seigla believes will be a staple in the community once it gains traction. According to Seigla, the Sunday buffet was a tradition at Spring House that he’d like to continue in the community.

“The stuff that we’re doing is food that you can’t just go buy anywhere. Rather than trying to do a bunch of stuff right now, let’s do 10 dishes and let’s do ’em really good,” Seigla said.

Seigla also plans to bring the tavern’s menu on the road by converting Butts Up BBQ to a Grinnin’ Bear food truck in October.

Aside from the large and varied spaces, and unique menu, the thing that makes Grinnin’ Bear Tavern the place to visit is Seigla himself.

“I’m the grinnin’ bear. I’ve got these dents on my face ’cause all I do is smile, man,” Seigla exclaimed.

Seigla recalls his time working at Paradise Lake getting paid to wear a Yogi Bear costume. Coincidentally, Seigla is also a Chicago Bears fan. Although Seigla says the name is just one he’s always liked.

“This world’s got enough problems. If for an hour of your day or week, you can come in here and you’re not worried about that stuff, that just swells my heart up,” Seigla said.

Currently, the Grinnin’ Bear Tavern is only open on Fridays, Saturdays, and Sundays. However, the Tavern will sometimes open for special sporting events, such as March Madness.

The Miller Home for Girls’ Legacy of Empowerment and Transformation

By: Olivia Carter | Photos By: Ashlee Glen

For 150 years, the Miller Home for Girls has provided a safe place for young women in need, guiding them toward stability, self-sufficiency, and a brighter future.

Executive Director Stacy Garrett, who has led the organization for two decades, passionately upholds the mission that has remained steadfast since the home’s founding in 1875: to care for girls and help them build a positive path forward.

“Miller Home opened its doors in 1875 and has been taking care of girls who needed a safe place to live, redirect their path, and become smart, intelligent, well-rounded individuals who can go back into our community after the age of 18,” Garrett said. “That has always been our mission.”

Above: When first established, the Miller Home was known as the Lynchburg Female Orphan Asylum. At that time the home could care for approximately 100 girls at once and it was located in a four story building on a working farm. The Asylum was located on Memorial Avenue where E. C. Glass High School and The Plaza are today. Photo courtesy of Lynchburg Museum System.

Originally established as the Lynchburg Female Orphan Asylum, the home primarily served orphaned girls. Back then, a guardian, family member, or parent could drop off a girl and she would remain at the home until she married or finished school. In the 1950s, the institution was renamed the Miller Home of Lynchburg and the term “orphan” was phased out as societal needs and the structure of child welfare evolved.

Today, girls come to the Miller Home in various ways.

Many are placed by a guardian or through the Department of Social Services due to changing home circumstances, truancy, or court orders. The home serves as an alternative to detention centers, offering preventive care rather than treatment.

“We’re not a treatment facility; we are a preventive care facility,” Garrett said. “We aim to smooth out a bumpy road and build a network of professionals to help these young women transition back home, move into foster care, or age out and become independent members of the community.”

Dr. Selinna Creasy, volunteer while in college, full-time staff member, and Board of Directors member, said as a volunteer, she witnessed firsthand the organization’s profound impact on the community.

“Inspired by the dedication of the staff and the lives being transformed, I transitioned into a full-time staff role, contributing to the mission that I deeply believe in, ‘Changing Lives, One Girl at a Time.’ Over the years, my commitment to Miller Home grew stronger, eventually leading me to serve on the Board,” Creasy said. “As the current vice president of Miller Home for Girls, this progression has been incredibly fulfilling, allowing me to support and advocate for a place that continues providing hope and strength to so many. It’s a privilege to be part of such a legacy and I look forward to seeing what the future holds for Miller Home.”

The Miller Home focuses on three key areas to support the girls in their care: academics, mental health, and life skills.

“We work to ensure our girls are engaged in school, attending every day, and striving for academic success,” Garrett said. “We also connect them with professional counseling services to help them develop problem-solving and coping skills, particularly if mental health is a factor in their placement.”

The Miller Home also helps girls develop essential life skills.

“We teach them how to keep their rooms clean, cook meals, do their laundry—basic skills they need to be self-sufficient,” Garrett said. “By combining these three aspects, we help them build a strong foundation for the future.”

Unlike some institutions, the Miller Home does not offer in-house counseling. Instead, they partner with outside professionals to ensure an unbiased perspective on each girl’s progress.

“Having a third-party professional involved means we’re not the only ones making the call, especially when it comes to mental health,” Garrett said.

The Miller Home has never relied on state, federal, or city funding to sustain its operations. Instead, it has thrived for 150 years thanks to unwavering
community support.

“The reason our doors are still open is because of our community,” Garrett said. “Through donations, volunteering, and in-kind gifts, our supporters ensure we can continue our work. But it’s getting harder. With economic uncertainties, people are more cautious about giving, yet the needs of our girls remain.”

Local organizations, civic groups, and businesses have played an instrumental role in keeping the home running. St. John’s Episcopal Church, Park View Community Mission, Food for Thought, the Lynchburg Hillcats, and Liberty University have all contributed through fundraising, pantry donations, and volunteer efforts.

Phil Vassar, a country music artist, has partnered with the home since 2008.

“We are incredibly grateful for the Greater Lynchburg Community Foundation’s grants, which have helped us purchase necessary items,” Garrett said. “And our community always steps up, whether it’s Dave and Chris Henderson at Water Dog supporting our fundraising events or Starr Hill Brewery organizing an Angel Tree for us. The generosity is overwhelming.”

The Miller Home has an ability to tailor individualized service plans for each girl. As one of only three programs in Virginia licensed by the Department of Social Services under minimum standards, the Miller Home develops monthly goals and structured plans based on each girl’s specific needs.

“We don’t take a ‘one-size-fits-all’ approach,” Garrett said. “Each girl has her own plan, reviewed on a monthly basis. Because we have a small number of residents, usually eight to ten girls, we can work with them closely and ensure they are making progress.”

She said it’s this hands-on approach that is one of the reasons the Miller Home continues to thrive and make a lasting impact.

Justine, who was a resident from middle school until her first semester of college, then becoming an intern and a full-time staff member with Miller Home, said the impact that the organization had on her life as a resident inspired her to want to come back and complete an internship.

“During my internship a full-time position opened and I decided to take it and become a Child Care Worker,” she said. “Miller Home has had such an impact on my life that I wanted to come back, stay involved, and keep Miller Home in my life.”

Over the decades, the challenges faced by the girls at the Miller Home have evolved.

“In the past, our girls had to sew their clothes and work on farms. Now, we’re dealing with issues like technology, social media, vaping, and the aftermath of COVID-19,” Garrett said. “But our mission remains the same, which is to provide a stable, nurturing environment that prepares them for a successful future.”
One of the most significant measures of success is the transformation that takes place in the lives of the girls.

“Success for us isn’t about numbers, it’s about the quality of the time we spend with these girls,” Garrett said. “It’s seeing a girl make the honor roll for the first time, getting a job, opening a bank account, or applying to college.”

The consequences of not having a place like the Miller Home are stark. Without its support, many of these young women could face homelessness, fall into gang-related activities, or continue cycles of instability, Garrett said. Instead, they are given the chance to break generational patterns and build a better future.
“We’ve had girls who are the first in their families to go to college,” Garrett said. “They learn to trust people outside their immediate family, gain self-worth, and see possibilities they never imagined.”

Kayla, current intern for Miller Home, said her time at the nonprofit has been one of the greatest blessings of her college journey.

“I’ve witnessed firsthand the profound impact Miller Home has on the lives of the girls it serves, and the incredible difference made when dedicated individuals, like the Miller Home staff, step up to care for them every day,” she said. “Miller Home is not just a building or a temporary place for the girls to stay, it’s a true home, where they can find safety, support, and a sense of belonging.”

Every single day, the staff gives 100 percent to these girls, Garrett said.

“We make sure they are fed, safe, clothed, and supported,” she said.

“That’s the heart of what we do. I definitely think our community is proud of it and I appreciate them riding along with us and we need their support to keep us here for another 150 years.”

Elevated Mexican Fare at Uno Mas

By: Anna Eileen White | Photos By: Ashlee Glen

Neon signage and greenery floating overhead usher visitors into 5th Street’s latest culinary spot. It’s almost as bright inside as outside. Walls of windows illuminate cactus-green subway tiles and conversation buzzes beneath the electric pulse of a well-curated playlist.

This is Uno Mas, and if the experience lives up to its name, visitors will be tempted to stick around for “one more.”

Upon entering, a mustard-yellow bus with a rust-speckled fender doubles as a hostess stand —this is chef and owner Alan Gutierrez’s favorite design element. He said they cut the bus in half allowing servers to walk and stand behind the dashboard. License plates and road signs reading “Uno Mas,” “Tacos BLVD,” and “Tequila Way” are affixed around the antique VW badge.

Where to sit is the first choice: pick a table or booth in the main dining room and admire colorful homages to Mexico’s Day of the Dead, find a seat at the bar, slip into the secluded side room and dine under a blue haze away from the crowd, or feast al fresco on the patio. Any location will more than complement the extensive menu of Lynchburg’s self-proclaimed “home of street tacos.”

“Everybody loves tacos,” said Gutierrez, who has been cooking for most of his life.

His menu features 10+ tacos served on house-made corn or flour tortillas with endless customizations. Choices include two styles applied to any taco—Gringo and Street. Choose Gringo and receive a taco topped with lettuce, tomatoes, crema, and cheese. Choose Street and enjoy the bright addition of cilantro, onions, and lime. Among protein choices like melt-in-your-mouth lengua (tongue) for the adventurous and tender carne asada, visitors can find a standard favorite and stick with it, or never eat the same taco twice by swapping salsa verde for a creamy avocado salsa and vice versa.

Everything at Uno Mas is made in-house, the result of skills Gutierrez has built over his 29 years.

“Since I was little, I would always cook for my brothers, my mom, my dad, and I wanted to be a chef,” he said. Born and raised in Mexico, he grew up watching his mom navigate the food industry there. He said she rarely measures, and her culinary methods are subconscious and natural, “I definitely got that from her.”

When his parents opened El Camino on Lakeside Drive, it was another opportunity for Gutierrez to explore the food industry and eventually become part-owner.
“Little by little, I started liking the restaurant business,” he explained.

Though busy splitting his time between construction in the mornings and El Camino in the afternoons and evenings, Gutierrez didn’t have any doubts when
512 5th Street came available. His dad first saw the listing.

“He showed me a picture, and as soon as he told me, I called the number,” he said. After multiple unanswered calls, Gutierrez’s persistence paid off.

“[The agent] showed me the place, that same day or the day after, and I told him I wanted it, and then we jumped on it the day after that.”

Now the location is Gutierrez’s canvas, and his preferred mediums are the sights, sounds, and flavors of the big city. He says the details are inspired by his travels, where he pays close attention to “the colors, the decorations, the food, how they present things, the drinks.” He’s taken “a little bit of everything” from favorite locations including Acapulco, Guadalajara, Jalisco, California, and Puerto Rico. “Everywhere I would go, either Mexico or bigger cities, I would look at things and get ideas,” he explained.

Despite the main dining room’s joyful allure, the patio is irresistible on a 75-degree spring evening. Sheltered on two sides by buildings, but open to 5th Street, traffic hums and occasionally roars by—an organic addition to Gutierrez’s big-city bent. Several of 5th Street’s iconic cherry trees mark a chiffony margin between the roadway and patio. On one side, life as usual; on the other, good food, good drinks, good atmosphere, and good music, according to Gutierrez.

“[People] always have a good time,” he explained. “They kind of just come and hang out, and they bring their friends, and those friends bring more friends. It’s kind of just like a cool hang-out place.”

Open since February 3rd, Gutierrez says they never truly announced they were open and didn’t do any paid advertising. Instead, they used social media and let news spread word-of-mouth.

“We just turned the lights on and opened the doors and people just started coming in,” he shared. “We’ve been getting really good feedback. I knew it was going to be successful.

I just didn’t think it was going to be this quick.”

Top-ordered food items so far include tacos, Burrito Cocino, and Maria Bonita. Gutierrez says the top-ordered drinks are margaritas and palomas. He is already envisioning a second location in the near future. “If you want to try new Mexican food that’s not at any other restaurants around,” he explained, “this is the perfect place.”

Gutierrez says it’s not just the food—he’s worked hard to create an atmosphere that visitors won’t find elsewhere. The way diners stick around, soaking up the many sensory delights, confirms that he’s concocted something magnetic.

A toddler finds his groove dancing atop the patio’s flagstone pavers and his parents join the fun in between polishing off a few more bites. Conversation keeps pace with the playlist even as daylight dwindles. “I think people just love to be here,” said Gutierrez.

Whether looking to enjoy one more drink or one more round of steak nachos, Uno Mas is meant for lingering, and visitors will surely leave with one more colorful moment in time under their belts than they began with.

As summer settles in, there’s no better time to explore the rich history and vibrant arts scene that define our region.

From captivating theater performances to immersive historical sites, Lynchburg offers a unique blend of culture and storytelling that brings the past to life. Whether you’re rediscovering familiar landmarks or venturing to new experiences, this guide is your perfect companion for an unforgettable summer filled with adventure.

Park View Community Mission’s Comprehensive Fight Against Food Insecurity

By: Emily Mook | Photos By: Ashlee Glen

For many of us, food can be both fun and frustrating. When it comes to our culinary experiences, our emotions may range from excitement about trying a new recipe or restaurant to ennui over planning and preparation. We consider notions of form, function, and perhaps even presentation, and we may forget what a privilege it is to think about food in such certain terms and to contend with things like indecision and overwhelm rather than hunger and food insecurity.

Merriam-Webster defines food insecurity as “the fact or an instance of being unable to consistently access or afford adequate food,” and according to the 2024 USDA Food Security Report (the latest data available), a staggering 13.5 percent of U.S. households experienced food insecurity in 2023. Lynchburg’s statistics mirror that figure very closely; according to Park View Community Mission’s Food for Families Director Heather Gibson, the latest Feeding America’s “Map the Meal Gap” data indicates that 13.6 percent of Lynchburg’s citizens are food insecure. That data also indicates that surrounding counties aren’t too far behind: Appomattox is at 12.1 percent, Amherst is at 11.8 percent, Campbell County is at 11.2 percent, and Bedford is at 10.7 percent. As these numbers continue to climb globally, nationally, and locally, food-distributing nonprofits are experiencing more demand than ever before and thus need more attention and community support than ever before. Lynchburg is home to several such organizations, including the outstanding and uniquely comprehensive 501(c)(3) Park View Community Mission.

Located at the corner of Memorial Avenue and Wadsworth Street, Park View Community Mission began as a weekly Wednesday night dinner service in 1996. It was spearheaded by the late Fred Fauber and the late Larry Brooks and initially run by members of the now-disbanded congregation of Park View United Methodist Church. Those weekly dinners continue today as the Park View Café, providing at least 100 meals each Wednesday from 4:30 to 5:30 p.m. A carryout setup—introduced after the onset of the COVID-19 pandemic—allows neighbors to dine in or take their meals to go. Volunteers (and Park View staff, as needed) conduct all steps of the process.

“Typically, we have various groups cook and serve the food,” Gibson noted. “Volunteers can come and help set up, serve, and take down at the end of the dinner. If they want to cook, they can reach out to the director of the Café and she can schedule a time for them to cook. If we don’t have enough volunteers, then the staff pitches in. Due to the bad weather in February, we had a group cancel, so I cooked chili for 100.”

After 20 years of providing weekly meals, Park View added a service that would ultimately become the cornerstone of their organization: a food pantry called Food for Families. Since its creation in 2006, Food for Families has grown into Lynchburg’s largest food pantry and into the largest client-choice pantry in the state west of Richmond.

The pantry is open from 9:30 a.m. to 2:00 p.m. on Thursdays and Saturdays, and emergency food bags are available to anyone who needs them on the days the pantry isn’t open.

“We began serving groceries to about 40 families per week, and we now serve over 400 families each week,” said Gibson. “In 2024, Food for Families served 16,479 families from Lynchburg, Amherst, Appomattox, and Bedford and Campbell Counties. We receive USDA food from the Blue Ridge Area Food Bank; this food is given free to anyone living in Virginia whose yearly income is below 250% over the poverty line. We also receive weekly donations from Walmart, Kroger, Panera, Little Caesars Pizza, Flowers Foods, Tree of Life Midtown, and Starbucks. Along with these donations, we receive donations from food drives done by churches and businesses along with donations from individuals. We can always use non-perishable donations.”

Park View also welcomes non-perishable donations for its Food for Thought initiative, which provides food during the weekends to Lynchburg students in need. Launched in 2018, this initiative provides elementary school students with bags including two breakfasts, two lunches, and three dinners and middle and high school students with access to food pantries.

“Students are identified by the guidance counselors of the schools, and parents sign a permission slip to allow their children to receive food,” Gibson stated. “Each school decides how to distribute the bags at the end of the day on Fridays. Some do it in the hallways and some in the last class of the day. Foods given out include ravioli, tuna, chicken noodle soup, cups of mac & cheese, individual cereal cups, shelf-stable milk, and snacks. Food for Thought provided 38,865 weekend meal bags last year.”

Food insecurity is a complex issue that extends beyond food scarcity, and thus the fight against it necessitates holistic education and support.

Park View’s remaining initiatives—the Clothing Connection, the Community Resource Center, and the Life Skills Institute—allow the organization to address and mitigate other roadblocks to food security.

The Clothing Connection provides free clothing, the Community Resource Center provides eviction and utility assistance and matches neighbors with other organizations as needed, and the Life Skills Institute imparts practical life and career skills.

“Our Life Skills Institute provides job readiness training through the ‘Vital Skills with Jeff from CVCC’ series,” remarked Gibson. “It teaches the necessary soft skills for retention, interviews, making career goals, and networking. LSI has classes on financial wellness and computer skills, as well as a series of cooking classes through the VA Extension Office. We also provide clothing for job interviews and to start your new job.”

In addition to offering these six invaluable initiatives, Park View is dedicated to raising community awareness about food insecurity and about how to join in the fight against it.

“We have an educational component to make people in the community aware of food insecurity,” Gibson said. “The directors of the programs are always willing to discuss Park View with civic groups, college classes, and churches. We also have the Teal Bag Initiative that has a food drive and educational components. We will give any organization a presentation and will provide teal reusable shopping bags with lists of needed items. We then arrange a pickup time for the bags.”

As demand for these comprehensive services continues to rise, Park View is hoping to find a larger physical space to meet that demand.

“With the increase in neighbors, we have outgrown our physical space,” noted Gibson. “Our neighbors have to wait outside until their numbers are called before they can come inside. We are looking at options to be able to serve more families in our community.”

Community awareness and support are critical in ensuring that Park View Community Mission can continue to serve our most vulnerable neighbors. As we consider our feelings about and relationships with food, may we also consider the feelings and needs of those whose relationships with food are less secure.

“Individuals can help in the fight against food insecurity by donating to local food pantries in both time and money,” Gibson stated. “It takes quite a few people to help stock the pantry and then help our neighbors grocery shop during distributions. The most rewarding thing about my job is knowing I am helping to feed our neighbors, but the most challenging thing is making sure I have enough food to go around.”

A Native Gardener’s Guide to Long-Term Success

By: Lindsey Cline-Shrader

In the early days of my garden, weeding became a kind of ritual. I’d save phone calls for the task—earbuds in, kneeling in the dirt, losing track of time while I yanked out invasive plants and tried to stay ahead of the chaos. There was something satisfying about the rhythm, but I realized I was also giving weeds the perfect conditions to thrive.

Weeds are opportunists. Bare soil, open space, and soil disturbance create the perfect storm for unwanted plants to thrive. Remember you can follow these tips and plan like a pro—but weeding is still part of the garden contract, written in clay and weed seeds.

Learn Your Weeds and Pull Them Early

First, knowing what you’re dealing with can maximize your efforts and help avoid pulling beneficial plants. I once mulched right over jewelweed—now one of my favorite native “weeds” that provides crucial nectar for migrating hummingbirds. While apps aren’t perfect, I’ve found PictureThis highly accurate in identifying common weeds and native lookalikes. Double-check IDs when possible through extension offices, the Virginia Native Plant Society Facebook group, or a field guide. Then you can look up its life cycle, how it spreads, and how to remove it if needed. It’s helpful to know if weed root pieces can resprout, like mugwort, so you know it’s worth extra time to dig it out thoroughly or if a quick pull makes a difference.

Weeds tend to show up most in disturbed areas and during the first few seasons of a new garden.

The key is to pull them while they’re small. At this stage, the plant’s roots haven’t established deeply, nor have they had a chance to set seed.

Weekly walkthroughs in the garden allow you to catch trouble spots early. A five-minute weed pull now can save hours down the road by preventing seed spread or fast-growing rhizomes.

Dense Planting: Crowd Out the Competition

One of the most effective tools in weed mitigation is dense planting. Closely spaced plants shade the ground with their foliage, blocking sunlight from reaching weed seeds and preventing them from germinating. This method mimics plantings found in nature where the ground is always covered with plants (except in mature forests, where deep leaf litter takes over).

Groundcover plants are key—adding color and interest and outcompeting weeds for light, moisture, and nutrients. My favorites are violets, moss phlox for sun (Phlox subulata), woodland phlox for shade (Phlox divaricata), native coral bells (Heuchera Americana), or the many varieties of sedges (Carex spp.). You could also try partridge berry (Mitchella repens), lyre-leaf sage (Salvia lyrata), or blue-eyed grass (Sisyrinchium angustifolium).

Go Easy on the Compost

It’s tempting to add compost or fertilizer to “support your plants,” but richer soil can work against you when it comes to weeds. Many fast-growing weeds thrive in nutrient-rich soils, and research shows that weeds can absorb added nitrogen and phosphorus more quickly than many ornamental or native species, giving them a competitive edge. Native plants are adapted to native soils and grow beautifully without added nutrients.

Say No to Systemic Herbicides

While chemical herbicides promise convenience, systemic products—including pre-emergent granules—can have serious ecological consequences. These chemicals persist in soil, harming beneficial fungi, bacteria, and invertebrates critical to healthy plant growth. Herbicides have been linked to pollinator decline, affecting bees and butterflies that rely on garden plants for food. A new study published in Science magazine recently showed that butterfly populations in the US are down 22 percent in the last 20 years.

Organic methods call for time and planning, but they protect the biodiversity we rely on for pollination and pest control.

A Living Solution to a Persistent Problem

Mulching and pulling sprouts early help beat the weeds while your ground covers fill in the gaps.

That early attention can stave off the July jungle, giving your plants time to fill in before invasive plants gain ground.

I still take calls from the garden with my favorite weeding tool in hand—because some things, like death, taxes, and weeds, are just part of life. But with the right approach, there’s a lot less of it. The goal isn’t perfection—it’s balance. With the right approach, the weeding gets easier, the soil gets healthier, and the garden starts to take care of itself.

What to Pull & What to Let Be

A quick guide to common weeds in Central Virginia

Japanese Stiltgrass
(Microstegium vimineum)
An aggressive annual grass that spreads by seed. Smother with mulch or wood chips in early spring and densely plant over. Mow once in late summer, just before flowering. Cut low to remove the hidden cleistogamous (self-pollinating) flowers tucked in at the base of the leaves.

Creeping Charlie
(Glechoma hederacea)
A low-growing, creeping ivy that thrives in disturbed, shady lawns. Suppress it with healthy plant cover and regular mowing.

Mugwort
(Artemisia vulgaris)
A fast-spreading perennial by rhizomes.
Mow before seeds mature in summer to prevent spread. Pull young plants in spring before rhizomes develop. Smother with landscape fabric, and stabilize bare soil to reduce future growth.

Better Left Alone (or Tolerated):

Native Strawberry
(Fragaria virginiana)
Often mistaken for a weed, this spreading ground cover feeds bees and birds and helps stabilize soil in sunny or partly shaded spots.

Violets
(Viola spp.)
Native, early-spring bloomers that spread easily. While not everyone wants them in their lawn, they’re great for pollinators and ground cover in shady spots.

A scenic 3-Day drive offers much to do in the southern gateway to the Shenandoah Valley.

SPONSORED CONTENT / Written by Hope S. Philbrick, Editor Foodie Travel USA.

Make the most of a three-day weekend by visiting Rockbridge County, Virginia. More than 30 attractions are located within a mere 30 miles of one another, so it’s easy to pack as much adventure as you’d like into your stay.

Flanked by the Blue Ridge and Allegheny Mountains, Rockbridge County offers heart-pumping adventures, charming towns, farm-fresh cuisine, historic sites, and so much more.

Use this south-to-north guide to drive scenic U.S. Route 11.

Southern Rockbridge

One of Virginia’s most historic thoroughfares, Route 11 has a 200-year history and is also known as “The Wilderness Road.”

Described by Thomas Jefferson as “the most sublime of nature’s work,” Natural Bridge State Park is a genuine “wow.” Estimated to be at least 500 million years old, this 30-story high natural wonder is simply magnificent.

Descend 34 stories into the earth at The Caverns at Natural Bridge, the deepest on the East Coast, to see formations on a 45-minute guided tour.

Walk through the weirdly hilarious Dinosaur Kingdom II, an artistic display that imagines how the Civil War might have been fought using prehistoric creatures.

At the 180-acre Virginia Safari Park, the state’s only drive-through safari adventure, drive through in your own car, feeding hundreds of animals along the way. Stroll through a ten-acre village for encounters with graceful giraffes, bright birds, and other content creatures.

Great Valley Farm Brewery & Winery produces Belgian-style ales using ingredients from its 27-acre farm.

Halcyon Days Cider Company produces hard ciders from 50 different apple varieties grown in an orchard that’s a stunning labyrinth that’s an adventure itself.

Virginia Gold Orchard is a small farm best known for its juicy Asian pears. Blackberries, raspberries, persimmons, chestnuts, jujubes, local honey, and heirloom vegetables are also available.

Lexington

Several attractions are clustered in close proximity in the charming college town of Lexington, so park your car for free at the Visitor Center and explore on foot.

Local “wild farmhouse beers” made from regional ingredients are on tap at Heliotrope Brewery. Sip your pick alongside creative brick oven pizzas.

Climb aboard a horse-drawn tour with Lexington Carriage Company, and a team of spunky horses will roll you through town while a friendly guide highlights local history.

Oak Grove Cemetery honors more than 3,000 people including General Thomas “Stonewall” Jackson, 144 Confederate veterans, two Virginia governors, and Margaret Junkin Preston, “the Civil War Poet Laureate of the South.” Book a Haunting Tales Ghost Tour to delve into the city’s eerie past.

Jackson House Museum, the only home ever owned by General Thomas “Stonewall” Jackson, shares the story of family life on the eve of Civil War. Visit, tour, shop and stroll the gardens.

Campbell House, a historic house built in 1845, displays local furniture and artifacts indoors and lovely gardens outside.

University Chapel & Galleries, a part of the university’s Institutional History Museum and Galleries, shares the post-Civil War Reconstruction story of Robert E. Lee, through artifacts such as the Recumbent Lee statue, an exhibition on President Lee’s Office, and exhibitions that detail the history of the chapel.

Virginia Military Institute Museum houses 15,000 artifacts, from a Revolutionary War musket to seven Medals of Honor awarded to VMI alumni. The firearms collection includes more than 450 rare and one-of-a-kind pieces.

Miller’s House Museum at Jordan’s Point presents the area’s industrial and transportation history inside a house built in the early 1800s.

Buena Vista

The Chessie Nature Trail connects Lexington and Buena Vista, two delightful Virginia Main Street Communities that straddle I-81. The seven-mile trail is located along the former Chesapeake and Ohio Railroad.

A short 6 mile drive, visit the quaint town of Buena Vista, which is nestled in the majestic Blue Ridge Mountains and flanked by the Maury River and George Washington National Forest. Among its attractions is Glen Maury Park, a 315-acre playground that boasts wooded hiking/cycling trails, Kids in Park TRACK Trail, an Olympic-sized pool, campgrounds, disc golf course, and more.

Meander the River Walk alongside the Maury River. See the Paxton House, a National Historic Place built between 1828 and 1831. Roll onto or hike alongside the Blue Ridge Parkway for spectacular views along what’s billed as “America’s Favorite Drive.” The famed Appalachian Trail is just nine miles outside of town.

Northern Rockbridge

Virginia Horse Center is a world-class, 600-acre equestrian event facility with eight barns, 11 show rings, two arenas, a cross-country jumping course, and huge coliseum. Over 80 events take place each year, including horse shows, rodeos, and Balloons Over Rockbridge Hot Air Balloon Festival.

Devils Backbone Outpost Tap Room & Kitchen produces more than 50 different beers based on European brewing traditions throughout the year.

Roadmap CoffeeWorks focuses on sourcing top-quality beans from Latin America and Africa roasted on-site. Enjoy a coffee flight, sip hot or cold coffee drinks, and grab a pastry.

Hull’s Drive-In Theatre, a local landmark since the 1950s, boasts the area’s largest movie screen. Watch a double feature sitting in your car.

Built in 1756, Timber Ridge Presbyterian Church sits behind a marker for the Sam Houston Birthplace. Born in 1793, Houston served as commander-in-chief of the Texas army, President of Texas, U.S. Senator, and Governor.

The Lavender Fields at Tantivy Farm is a pleasant stop for all of your senses. Whiff blooming fields (in season), hike to a picturesque waterfall, taste lavender ice cream, shop for lavender-infused soaps, enjoy peaceful quiet, and more.

A must-stop for quilters and the people who love them, The Quiltery is a supply store packed with patterns, fabrics, notions and more.

At Cyrus McCormick Farm enjoy a picturesque setting then tour a barn filled with exhibits about the invention of the grain reaper that kick-started the mechanical revolution in agriculture.

Rockbridge Vineyard & Brewery produces small-batch wines and beers in a range of styles. Enjoy a glass while gazing out at the 17-acre vineyard.

See the oldest continuously operating commercial grist mill in the Shenandoah Valley at Wade’s Mill, where local grains have been stone-ground in the traditional way since 1750. Stock up on grits, cornmeal, flour and other treats to take home.

To quench thirst and hunger along Route 11 there’s nothing like a country store to sample true local flavor while stocking up on road-trip snacks plus goodies to take home. From salty country hams to sweet jams, Virginia peanuts to Route 11 Potato chips, fresh-made pies to slow-smoked barbecue, there’s much to make mouths water at a country store. Visitors and locals flock to Coiner Country Store, Gertie’s Country Store, Layne’s Country Store, and Natty B’s Country Store.

More To Explore…

To the north – Discover the North Rockbridge Trail, which is comprised of some of the attractions mentioned above plus additional farms, farm shops, antique stores, fabric shops, vineyards, and bed and breakfast accommodations.

To the west – Explore Goshen Pass Natural Area Preserve, a 936-acre preserve protecting the 3.7-mile Goshen Pass gorge on the Maury River. This natural treasure boasts steep slopes, jagged rocks, cliffs, river and shoreline, as well as forests and woodlands.

Wanna Go?

LexingtonVirginia.com

540-463-3777