Craveables Ice Cream Shop serves community, provides unique job opportunity for employees

By: Christian Shields  |  Photos by: Ashlee Glen

CraveABLEs ice cream shop combines quality desserts with exceptional service to ensure that customers and staff alike feel welcome, supported, and well-fed.

Started by local high school special education teachers Taylor Perkins and Genevieve Weaver, craveABLEs aims to come alongside individuals with intellectual disabilities by providing them with a stable job that not only allows them to better their community, but also gain valuable life skills that they can carry for the rest of their lives, including food prep, money skills, taking inventory, fulfilling online orders, busing tables, building relationships with customers, and more.

Perkins, who serves as the president of the non-profit, said that she first had the idea for the ice cream shop after watching several of her high school students have trouble finding work
after graduation.

“Outside of just my classroom, I have also met so many families who have had children with disabilities struggling to find something meaningful… and specifically overlooked in the workforce,” she said.

“A lot of people hear they have a disability and think that they can’t do anything, but that’s false. They are able to do tons of things. Sometimes they just need encouragement or the correct platform to showcase all they are able to do.”

With over a dozen different flavors of Homestead Creamery ice cream as well as options for ice cream nachos, sammies, and floats, the shop looks to meet every customer’s specific sweet tooth.

“Our slogan is ‘full bellies, fuller hearts’ because customers can go to different places and get ice cream, but there’s no other place where you can go and get sweet treats and also know that you are doing a great thing and changing lives,” Perkins said. “You’re providing [craveABLEs employees] with their first and, for some, only job they will ever have. So, we need the community and the customers to make this successful. Without customers, we are an ice cream shop with no one to serve.” 

In addition to the craveABLEs trailer, which launched in April, the company also added a brick-and-mortar location in June at 2608 Lakeside Drive. While the trailer allows employees to venture out and serve the community at festivals and private events, the permanent store enables them to better foster relationships with the community.

“By coming to craveABLEs, customers will know that it’s more than just ice cream and they are making a difference in all the employees’ lives,” Perkins said. “And vice versa—our employees are so happy to have a job and a chance to engage with the community and meet new friends. Our customers can learn a lot from our employees, such as how to be happy with the little things in life, specifically the opportunity to just have a job!”  

You can find craveABLEs at 2608 Lakeside Drive in Lynchburg and online at craveables.org.

Regency-inspired cocktails that Lady Whistledown herself would approve of

The Regency era represents the height of romanticism. Jane Austen, Thomas Lawrence, and the glittery adornments and delicate clothing of that time period are iconic and unrepeatable. Perhaps that’s why millions of viewers are hooked on Bridgerton, which has broken numerous streaming records since its Netflix debut in December 2020.

To celebrate the debut of Season 3 Part 2—Penelope! Colin! Cressida’s sleeves!—we have some Regency-inspired cocktails for a Bridgerton-inspired happy hour. 

We also chatted with Daniel Beedle, Assistant Food & Beverage Director at Kimpton the Forum Hotel in Charlottesville about bringing Regency-era aesthetics to cocktail recipes and, naturally, what his Bridgerton name would be.

Beedle has been the Assistant Food & Beverage Director at Kimpton The Forum Hotel since January 2023. He oversees their beverage programming at their three onsite outlets: Birch & Bloom, a modern steakhouse overlooking the hotel’s botanical garden; The Good Sport, an elevated sports bar serving crafted cocktails and local brews; and Aspen Bar, the hotel’s lively lobby bar.

“My focus is on sustainability, using ingredients from local purveyors and the hotel’s five-acre botanical garden, and introducing zero-waste methods and composting in our beverage program,” Beedle explained. “We also launched Cocktails for a Cause, donating $1 per cocktail to local nonprofits each month.”

Beedle’s career began in Oregon at LeVelle Vineyard, which led him to experiences in New York where he served as sommelier at The NoMad and wine director at Michelin-starred Betony and Juni. He was named one of WIne Enthusiast’s “40 Under 40: America’s Tastemakers” and earned Wine Spectator’s “Award of Excellence.” Beedle then went on to work globally with Chef Manish Mehrotra’s Indian Accent in New York, London, and New Delhi, and later as Corporate Beverage Director at LDV Hospitality. He founded Sage Beverage Consulting, advising Michelin-starred restaurants like Agern. But after years of traveling, Beedle was ready for a role that would keep him in one place.

“What really excites me about my role at Kimpton The Forum is the chance to incorporate Virginia’s natural produce into our menus and build sustainable offerings,” he said. “We have so many opportunities for unique programming here. For instance, this month (June), we’re hosting a Cocktail Master Class that dives into the history of spirits and cocktails. We’ve also got some great Summer Soiree events coming up, like the Lo-Fi High Tea and Casamigos Summer Supper. I’m really looking forward to continuing to build relationships with the local community and creating memorable experiences for our guests.”

Birch & Bloom is known for its lush botanical backdrop and, similarly, Bridgerton is known for its elaborate (though not necessarily historically accurate) costumes and aesthetics—it almost feels like a natural pairing. According to Beedle, aesthetics should always be taken into account when creating signature cocktail recipes.

“I never separate the two,” he advised. “It’s always about experience as a whole and it has to have both. You always have to consider where they are drinking—what’s the vibe, season, color scheme of the room, music, and, most importantly, your target audience. I would make entirely different cocktails for young adults in their 20s versus people in their 60s. They’ve been exposed to different things and different trends, so you have to create a cocktail list that paints with all the colors.

So what about a cocktail list for, say, a group of ladies in their first season out in society? We’re glad you asked.

Suzey-Q

Recipe by Kimpton the Forum Hotel

“This is a very balanced and refreshing highball with flavors of juniper, gentian flower, and grapefruit. This is a wonderful cocktail for food and is my favorite for leafy salads and green vegetables.” – Daniel Beedle, Assistant Food and Beverage Director for Kimpton the Forum Hotel

Ingredients:

• 1 oz. Beefeater gin
• 1 oz. Giffard pamplemouse
• ½ oz. Suze
• ¼ oz. honey syrup (recipe below)
• 1 oz. lemon juice
• 2 oz. soda

Directions:

1. Make the honey syrup: Add ¼ cup of honey and ⅛ cup of warm water to a squeeze bottle. Recipe makes more than one serving.
2. Make the cocktail: Combine all ingredients except the soda into a cocktail shaker. Prime a Collins glass with ice and 2 oz. of soda water. Double strain the cocktail mixture into the Collins glass. Garnish with nasturtium or edible flower of choice.

Bridgerton Berry Bramble

Ingredients:

• 2 oz. Sipsmith gin
• 1 oz. fresh lemon juice
• ½ oz. simple syrup
• ½ oz Giffard crème de mûre (blackberry liqueur)
• Fresh blackberries and lemon wheel for garnish

Directions:

1. Fill a glass with crushed ice.
2. In a shaker, combine gin, lemon juice, and simple syrup.
3. Shake well and strain over the crushed ice.
4. Drizzle crème de mûre over the top.
5. Garnish with fresh blackberries and a lemon wheel.

The Featherington Fizz

Ingredients:

• 2 oz. Hendrick’s Midsummer Solstice gin
• 1 oz. fresh lemon juice
• ¾ oz. simple syrup
• 2 dashes orange bitters
• Egg white
• Soda water
• Lemon peel for garnish

Directions:

1. In a shaker, combine gin, lemon juice, simple syrup, and egg white.
2. Dry shake (without ice) vigorously to create a frothy texture.
3. Add ice to the shaker and shake again until well chilled.
4. Strain into a tall glass filled with ice.
5. Top with soda water.
6. Garnish with a lemon peel.

Regency Rose

Ingredients:

• 2 oz. Bloom gin
• 1 oz. rose water (or a few drops of rose essence diluted in water)
• ½ oz. fresh lemon juice
• ½ oz. simple syrup
• Edible rose petals for garnish

Directions

1. In a shaker, combine gin, rose water, lemon juice, and simple syrup.
2. Fill the shaker with ice and shake gently.
3. Strain into a chilled coupe glass.
4. Garnish with a few edible rose petals.

Final notes from Daniel Beedle of Kimpton the Forum Hotel: If you’re having a Bridgerton-themed cocktail party at home, a simple combination of Roku Japanese gin with Fever Tree ginger beer is a great option. 

“Easy, simple, refreshing, and fantastic,” he said. “And my Bridgerton name would be…Lord Truffleton.”

Don’t miss the Cocktail Master Class at The Aspen Bar, every Saturday starting June 1.

Cocktail Master Class | The Aspen Bar

• Date: Every Saturday, starting June 1, 2024
• Time: 4:00 p.m.
• Description: School is out, but class is in session this summer at The Aspen Bar inside Kimpton the Forum. Join expert mixologist Daniel Beedle for a 9-week series exploring the rich history of spirits and cocktails, covering a new topic each week. Learn the origins of agave, pre-prohibition cocktails, and the evolution of drinks like the Aperol Spritz. Gain insights into the history of spirits and master techniques to use at home.
• Pricing: Adults $36
• Reservation: Book your reservation here. 

Revive happy hour with these four refreshing drinks, perfect for any occasion. From sophisticated cocktails to delightful mocktails, these beverages combine innovative flavors and elegant presentations that will impress your guests and elevate your gatherings. Whether you’re in the mood for a vibrant gin cocktail or a fragrant, alcohol-free mocktail, these recipes offer something for everyone. 

1. The Purple Stiletto

Crafted by Paul Kelley at Shoemakers American Grille, The Purple Stiletto is a striking cocktail that combines the elegance of Empress gin with the floral notes of elderflower and the refreshing zest of grapefruit.

2. Rosemary Pear Fizz Mocktail

For a delightful non-alcoholic option, the Rosemary Pear Fizz Mocktail offers a blend of fresh pears, rosemary, and a hint of maple syrup. This mocktail is both refreshing and aromatic.

This elegant mocktail is perfect for any occasion, offering a sophisticated taste without the alcohol.

3. Lavender Lemonade Spritz

The Lavender Lemonade Spritz is a versatile drink that can be enjoyed as both a cocktail and a mocktail. Its floral notes and citrusy tang make it a refreshing choice for spring and summer.

Whether you choose the cocktail or mocktail version, this spritz is sure to delight with its refreshing floral notes.

4. Tiki Tango Manhattan

The Tiki Tango Manhattan offers a tropical twist on the classic Manhattan, featuring rye whiskey and pineapple liquor. This cocktail is a perfect blend of traditional and exotic flavors.

This unique take on a Manhattan is perfect for those looking to add a tropical flair to their cocktail repertoire.

Rhubarb, with its vibrant pink hue and tangy flavor, is a quintessential ingredient of springtime desserts. Among the many delightful treats it can create, rhubarb cake stands out as a beloved classic. This moist and flavorful cake combines the tartness of rhubarb with the sweetness of cake batter, resulting in a delightful harmony of flavors that’s perfect for any occasion. Whether you’re a seasoned baker or just starting your culinary adventures, this recipe is sure to become a favorite in your repertoire.

Ingredients:

• 1 1/2 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup sliced almonds (optional, for topping)

Instructions:

1. Prepare the Rhubarb: Start by washing the rhubarb stalks thoroughly and trimming off the ends. Dice the rhubarb into small pieces, about 1/2 inch in size. Set aside.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
3. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using a hand mixer or a stand mixer fitted with the paddle attachment.
5. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.
6. Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix, as this can lead to a dense cake.
7. Fold in Rhubarb: Gently fold the diced rhubarb into the batter until evenly distributed. The batter will be thick, but that’s normal.
8. Bake: Pour the batter into the prepared cake pan, spreading it evenly. If desired, sprinkle the sliced almonds on top for an extra crunch and visual appeal. Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Enjoy: Slice the cooled rhubarb cake into wedges and serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Tips:

• If fresh rhubarb is not available, frozen rhubarb can be used as a substitute. Just thaw it before adding it to the batter.
• Adjust the amount of sugar according to your taste preferences and the tartness of the rhubarb.
• You can add a hint of cinnamon or nutmeg to the dry ingredients for a subtle spice flavor.
• This cake stays moist and flavorful for several days when stored in an airtight container at room temperature.

Rhubarb cake is a fresh and delicious way to celebrate the flavors of spring and create a memorable dessert for family and friends. This recipe is a must-try for anyone looking to add a touch of seasonal flavors to their dessert meal plan.

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!”