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

By Megan Williams  |  Photos by Ashlee Glen

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

HAVE A TASTE

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

Sponsored Content

By Barrett Baker  |  Photos by Ashlee Glen

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

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

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

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

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

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

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

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

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

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

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

School Will Soon Be In Session Soon

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

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

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

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

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

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

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

By Olivia Carter | Photos by Ashlee Glen

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Experience Lynchburg Restaurant Week June 15-22, 2024!

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

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

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

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

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

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

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

Vote for your favorite restaurant!

Hill City Homebrewers Unites Beer Enthusiasts

By Jeremy Angione  |  Photos by Ashlee Glen

Virginia is home to hundreds of craft breweries (344 at the time of publishing) that have helped to craft a more positive culture around social drinking and an appreciation for the process that goes into making beer and other fermented or alcoholic drinks such as cider or mead.

In Lynchburg, dozens of craft beer enthusiasts over the last few decades have turned their appreciation into a hobby. The Hill City Homebrewers are a collective of members who trade ideas, recipes, and processes to create their own signature beers.

The club was cofounded by Doug John and Chris Molseed in 1998.

“I’m proud of the fact that it’s still going after all these decades,” John said.

Currently, Hill City Homebrewers is led by club president John Meade, who joined in 2012, due, in part, to Doug John’s tutelage. According to Meade, he was also gifted a homebrewing kit for Christmas by his wife, which helped to initiate his interest in the hobby.

“Doug was really good. He would come to your house and brew that first beer with you, and show you how to use all that equipment. He was instrumental in getting many, many people into the hobby.” Meade said.

For John, much of his life led to the formation of what would become Hill City Homebrewers. He moved from Florida to Lynchburg to earn his degrees in chemistry and biology from University of Lynchburg (then Lynchburg College). He would later return to his alma mater to earn his Master’s degree in business.

John stayed in the area and opened a homebrew shop in downtown Lynchburg called Pints O’Plenty in 1995.

“That kinda fueled my passion for brewing. That’s when the evolution of the club started,
or shortly thereafter in 1998. We were a little ahead of the curve when it came to homebrewing,” John said.

According to John, many of his frequent Pints O’Plenty customers would go on to be some of the first members of the Hill City Homebrewers.

John would later open Apocalypse Ale Works in 2013, the brewery that would become the primary location for the Hill City Homebrewers to meet
every month.

“The club was the foundation and the key to becoming a professional brewer,” John explained.

Meetings are held one Monday a month, and the club even hosts a quarterly competition for members to pit their brewing skills against each other creating their own versions of the same beer. 

Despite being the victor of many of these in house competitions, Meade insists that the club is mostly a place to socialize and learn.

“I think the purpose is to better yourself in the hobby,” he said.

Just as John passed on his expertise to the club, Meade also enjoys sharing his knowledge about the brewing process.

Although the club hosts members who enjoy a more scientific approach to brewing, Meade claims the process can be as simple as following instructions.

“It’s simply a matter of using all kinds of different grains that would soak in water for an hour or so,” Meade explained. “You’re getting the sugars out of those grains. Then, when that sugar is eaten by the yeast, that’s where your alcohol comes from.”

A brewer can also change their batch by adding ingredients like hops or fruit at different times during the process to yield different results.

“In most cases, it’s about a three-week process from your brew day to when it’s ready to drink. So, it’s a fairly quick turnaround,” said Meade.

For most homebrewers, a batch will be roughly five gallons, which could fill about 50 beer bottles. Meade says most homebrewers typically just share their batches with friends and family, rather than selling them, since there is “quite a bit of regulation on selling.”

Despite his name, Meade has yet to brew a batch of the honey-based drink, mead. He says it is a longer process that he simply has not gotten around to.

“I’ve written several recipes that I’ve wanted to do, I just haven’t made the leap yet. I’d like to do it one day. I’m what they would refer to as a ‘hophead’,” Meade said.

His favorite batch to brew is a hop forward West Coast IPA that has a clear look and bitter taste which Meade says is caused by adding hops early in the brewing process.

According to John, a friend brought him a beer from Belgium that smelled like raisins, had a ruby color, and was apparently brewed by monks. That beer would help inform his love for the drink and the craft.

“For me, the Belgian ales are near and dear to my liver,” he joked.

Currently, the Hill City Homebrewers hosts around 12 paying members who pay 35 dollars in membership dues annually. Both Meade and John agree that interest in homebrewing ebbs and flows, but it is currently declining.

“The fact that great beer is readily accessible at one of the 300 plus breweries in Virginia, homebrewing is less of a need,” John said.

Despite the level of interest in homebrewing from the local community, the current members remain dedicated to their craft. Aside from monthly meetings, the Hill City Homebrewers typically attend the Maker Faire at Randolph College where they can hand out samples of their personal brews and educate the community on the process of homebrewing.

If Meade and John are any indication, the community of homebrewers seem eager to share their knowledge and their beer with newcomers. 

More information about Hill City Homebrewers can be found at facebook.com/hillcityhomebrewers. To join the club, simply show up at their next Monday meeting (dates and times posted routinely
to Facebook).

Foraging and Food Forests Resurge as Locavore Trends Take Root

By Lindsey Cline-Shrader

Virginia’s lush landscapes contain a cornucopia of edible treasures. Like much of our evolving local food system, the art of foraging has undergone a renaissance, capturing the imaginations of foodies, homesteaders, and environmentalists. From upscale eateries’ haute cuisine to grassroots gatherings, foraging offers culinary delights and a pathway to health and sustainability—and, of course, this path sparks debate.

In modern culture, foraging has resurged with every back-to-the-land movement starting in the 1930s, 1960s, and early 2000s when, rather than subsidizing, foraging joined a broader movement of sustainable food systems and permaculture design. The current ease of information sharing is building a new generation of wild food advocates. Foraging experts and online influencers like Alexis Nikole and Gabrielle Cerberville translate in-depth wild food knowledge into quick, digestible videos for their respective 1.7 million and 359,000 Instagram followers. 

Viewers already educated in the flaws of a chemical-heavy industrial food system are ready for the good news. While more people get outside to taste and test, a growing awareness of responsible foraging practices has taken root.

Wild ramps are the poster child for a well-loved and occasionally over harvested wild food. In early spring, this edible onion carpets the forest floor of the Blue Ridge and Allegheny Mountains. Ramps are prized for their unique flavor profile, which adds a spicy, earthy depth to dishes. For decades, foragers and chefs were beckoned to the hills to bring ramps to high-end restaurants in DC and beyond. 

While ramps often grow in patches of hundreds, they take up to seven years to produce flowers and several more years for the seeds to germinate. This slow growth, coupled with their particular growing conditions, led West Virginia to ban harvesting in many parks and recreation areas as wild populations began to disappear. Responsible harvesting now includes taking a leaf or two from large plants and rarely, if ever, harvesting bulbs. 

The lesson from ramps has led some farmers and gardeners to revive the concept of sustainable cultivated food forests. This ancient practice, a lesson from Native American culture and cultivation practices, means planting in multiple layers, which builds an ecosystem and creates more food per cubic foot. For example, a canopy top layer might consist of nut trees like oak and chestnut, followed by understory fruit trees like pawpaw and persimmon, interplanted with berry bushes like elderberry and blueberry. The herbaceous and ground-cover layers can include your favorite hardy edible perennials like wild strawberries, asparagus, rhubarb, sorrel, Jerusalem artichokes, mayapples, or wild violets.

My food forest would first and foremost contain yaupon holly, the only caffeinated plant that grows wild in Virginia and across the South. Yaupon seems to be a lightly caffeinated wonder plant full of antioxidants, vitamins, minerals, amino acids, and theophylline and theobromine, the “pleasure molecules.” 

Since it’s locally grown, yaupon has a smaller carbon footprint and causes less environmental stress compared to coffee farms. Project Communitea, a Richmond-based company, grows and sells yaupon tea regionally and online.

Treasures like the pawpaw, a custard-like fruit, tempt some palates (and decidedly not others) with their creamy sweetness. Despite their delicious fruit, pawpaws refuse to submit to the conventional horticultural industry. The first challenge lies in their flowers, which emit a faint musky odor that fails to attract many critical pollinators for fruit production. Additionally, the fruit’s delicate nature makes it unsuitable for shipping and storage, limiting its commercial viability. 

Thus, pawpaws remain wild, found in thickets along bottomlands and streamsides, leaving us to celebrate and preserve wild populations and enjoy the fruits where we find them. Or, for the adventurous, to cultivate pawpaw trees in gardens. If this entices you, remember that pawpaws are dioecious, so you’ll need both male and female trees for fruit set and pollination. Edible Landscaping in Nelson County grows and sells pawpaw trees and a variety of edible plants. 

Beyond this hidden gem, more commonly found herbs and plants offer nutritional value right outside your door. The humble dandelion, often considered a nuisance, reveals its charm in everything from teas and tinctures to infused oils, syrups, and vinegar. Roots can be stored in a dirt-filled basket in a shed or basement to provide a steady supply of greens throughout winter.
Dried, mature leaves make a medicinal tea full of vitamins A, C, and K and many minerals. The bloom is the main ingredient in dandelion wine, for which there are nearly as many recipes as winemakers. 

Other flavorful and spicy greens include the common horseweed, which can be thrown into salads or blanched and added to soups. Chickweed grows abundantly in moist, shaded areas and can be eaten fresh or brewed into a tea for soothing medicinal properties.

While it’s easy to dismiss wild food as lackluster, renowned chef René Redzepi proved that foraged foods hold their own. He prioritized indigenous ingredients in his culinary creations and earned three Michelin stars for his Danish restaurant, Noma. 

Chefs like Alan Bergo, a former chef in fine-dining restaurants, left the kitchen to write the popular The Forager Chef’s Book of Flora, which eventually spawned a TV show and earned a James Beard award.

Virginia’s landscape offers edible wonders waiting to be discovered and savored. The resurgence of foraging in our evolving local food scene reflects a broader cultural shift toward sustainability and connection with the land. Let’s hope the allure of wild foods continues to inspire us to revere and appreciate nature’s bounties.  

Everything You Need to Know About this Nearby National Park

By Abby Price

Shenandoah National Park is spread over 200,000 acres of preserved land. It showcases lovely plants, stunning waterfalls, beautiful views of the Blue Ridge Mountains, exciting hikes, and amazing wildlife encounters. It’s an excellent place to escape and appreciate Virginia’s natural beauty.

The park is also home to Skyline Drive, which extends 105 miles within the park. This drive showcases Virginia’s stunning natural beauty and is renowned as one of the state’s most picturesque drives.

The Journey To The National Park

The most convenient way to reach Shenandoah National Park is by car. Four different entrances provide access to the park: the Front Royal North Entrance, located near Front Royal; the Thornton Gap Entrance, close to Luray; the Swift Run Gap Entrance, near Elkton; or the Rockfish Gap South Entrance, near Waynesboro.

If you’re coming from Lynchburg, the best entrance to use is the Rockfish Gap Entrance at 282 Skyline Drive, Waynesboro, Virginia, 22980. This entrance is about an hour’s drive away, taking you along US-29.

Once you’re on Skyline Drive, the views are breathtaking. You’ll have panoramic vistas of the Shenandoah Valley to the west and the Piedmont region to the east. The road twists and turns, offering different perspectives of the surrounding mountains and forests at every bend.

Cozy Accommodation Options

There are plenty of places to stay near Shenandoah National Park, so you can be close and maximize your time exploring the park. If you want a nice place to stay, consider booking a room at Skyland Resort. It’s located at the highest point on Skyline Drive and has terrific views of the area.
They have different room options like premium rooms, suites, cabins, and more to fit what you like. Besides the rooms, they also have a dining area, taproom, and even a Starbucks. It’s an excellent spot for a relaxing getaway with great amenities and beautiful views.

If you prefer camping, check out Big Meadows Campground along Skyline Drive at mile marker 51. They have over 200 sites, each with space for a tent or RV, a fire pit, and a picnic table.  Just make sure to reserve your spot ahead of time to ensure you get one.

Essential Experiences

Old Rag Mountain is a top spot in Shenandoah National Park and a favorite among hikers. The trail is a challenging loop covering a little over 9 miles. It climbs more than 2,500 feet and offers fantastic views at the summit. Due to its popularity, the National Park Service now requires $2 day tickets, which you can reserve online.

Consider Hawksbill Summit, the park’s highest point, for a shorter hike with great views. This trail is 1.7 miles round trip with a 690-foot elevation gain, providing panoramic views of the Shenandoah Valley and Blue Ridge Mountains.

And don’t miss the waterfalls in the park, like Rose River Falls. A 2.4-mile hike with a manageable elevation gain leading to this 67-foot waterfall will leave you amazed.

If hiking isn’t your cup of tea, consider visiting the park after sunset to appreciate stargazing at Big Meadows. With minimal light pollution, it offers stunning views of the Milky Way Galaxy.

Outdoor Adventures To Enjoy

Shenandoah National Park is the perfect destination for immersing yourself in nature. While a scenic road trip along Skyline Drive is a great way to experience the park, several outdoor activities are also available.

While hiking is one of the most popular choices, the park offers much more than just hiking. Birdwatching is a fantastic option, with over 190 bird species inhabiting or passing through the park, including Carolina Chickadees, Barred Owls, and Red-Tailed Hawks. Although birdwatching is possible from various locations throughout the park, specific trails are prime spots for this activity. Limberlost is a notable example, offering ADA accessibility and being recognized as one of the park’s top trails for birdwatching. Another excellent choice is the Fox Hollow Trail. Regardless of your chosen spot, you will want to remember your binoculars and camera to capture these beautiful creatures in their natural habitat.

For an exciting adventure, consider horseback riding. From May 3rd to October 27th, 2024, guided rides are available through the park’s wooded trails, departing from Skyland Stables. Another option is if you have your own horse; over 180 miles of trails are open for horse use, providing stunning views and enjoyable experiences from spring to fall.

Fishing enthusiasts will appreciate the park’s over 90 mountain streams, offering excellent fishing opportunities. While Brook Trout is a favorite catch, there are over 40 fish species in the park, all wild and not stocked. It’s important to note that you are required to have a Virginia State Fishing License to fish in the park.

Camping is another highlight, with options to book reservations at main campgrounds like Big Meadows Campground or Mathews Arm Campground. Alternatively, you can purchase a Backcountry Permit for a wilderness camping experience in Shenandoah’s backcountry. It’s a perfect way to disconnect from the world and experience the beauty of nature firsthand without distractions. 

To add to the list of outdoor adventures, remember to take in the sights of the park’s flora and fauna. The park is home to more than 1,400 species of vascular plants, including common trees like Chestnut and Red Oak and others such as Tulip Poplar and Cove Hardwood. You’ll also find a variety of flowers like Quaker Ladies, Azaleas, Columbine, and Daisies and plants like Goldie’s Wood Fern and Mountain Laurel.

In addition to the rich plant life, the park is bustling with wildlife, including over 50 mammal species,
20 reptiles and amphibians, and many other critters and insects. During your visit, look out for birds,
white-tailed deer, black bears, salamanders, box turtles, butterflies, and more.

Insider Secrets

While Shenandoah National Park offers an exceptional experience throughout the year, there’s a distinct charm to visiting during the spring, summer, and fall. In spring, the park bursts with colorful wildflowers, creating a picturesque landscape with shades of white, pink, and purple. In contrast, fall gives visitors a stunning display of foliage in vibrant reds, yellows, and oranges.

However, one of the prime times to visit is during the summer months, despite it being peak season with expected crowds. To make the most of your visit, I suggest arriving early to avoid congestion and fully appreciate the park’s tranquility. This strategy also helps beat the summer heat. If possible, plan your visit on a weekday to avoid weekend crowds, allowing for a more peaceful experience. Additionally, summer is ideal for wildlife sightings, so keep a lookout for bears, deer, and other animals that frequent the park during this season.

Another great tip is to spend a whole day exploring the park. Choose a few activities you really want to do and take your time to enjoy them fully. Bring along a picnic and relax at one of the picnic areas while taking in the scenery and having a meal. Shenandoah National Park is wonderful, so taking a whole day to soak it all in is the best way to appreciate its natural charm. Consider staying overnight at one of the lodging options or campgrounds to end your day with stargazing. Seeing the starry sky light up is one of the most memorable ways to top off your visit.  

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The Expert: Debi Farley | Acupuncture Works, LLC

What is Alpha-Gal Allergy ? 
Alpha Gal Allergy is an allergy to the sugar molecule galactose-a-1,3-galactose that is found in all 4 limbed mammals, except humans and Old World Apes. You are allergic to this sugar and all mammal meats and their products including milk, dairy, protein powders, medications… 

What is the treatment for Alpha-Gal? 
The Soliman Auricular Allergy Treatment (SAAT) is a highly effective treatment for any allergy. It is currently the only effective treatment available for Alpha-Gal. SAAT turns the positive allergy response to a negative response. 

Is SAAT the same as using acupuncture?  
No, it is not the same as acupuncture. It is based in French Auricular Medicine and the works of Dr. Paul Nogier and Dr. Nader Soliman.  Studies have shown SAAT to be more effective than these treatments.

Why does SAAT not work for some people?  
There are many reasons, the most common is that you are reacting to something for which you’ve not yet been treated. Example: Natural ingredients in bacon. 

Why does Alpha Gal still show up in blood work after the treatment? 
Blood work does not tell you if, when, what, or how you will react if you consume mammal meat. No allergy treatment will change your blood work. 

Alpha Gal is the only food allergy that an allergist may tell you, it is okay to try after a few years if your numbers are lower. They do not do this with a peanut or shrimp allergy. Have you ever wondered why? 

If I get bit by another tick, will my Alpha Gal symptoms return? 
The signal for the positive allergy response to Alpha Gal has been turned off. If you do
have symptoms, it is most likely an allergy to something else. But you can always be
checked to see.

ABOUT THE EXPERT

With over 20 years of experience as an Acupuncturist, Debi Farley is board certified by the National Certification Commission (NCCAOM), licensed by the State of Virginia as a Licensed Acupuncturist (L.Ac) and licensed in Florida as a Doctor of Oriental Medicine. She is certified in Chinese Auricular Therapy, the Soliman Auricular Allergy Treatment (SAAT) and Auricular Medicine, she is Lynchburg’s expert on treating the Alpha Gal food allergy as well as diseases the tick may give you.  

It is Debi’s mission to partner with her patients to help them live their best life possible.

Acupuncture Works, LLC 
114 Duncraig Dr. (Wyndhurst), Lynchburg VA 24502
434-237-0302
www.AcupunctureWorks LLCLynchburg.com

Recipes from this issue for you to enjoy

Sweet Cornbread Biscuits

Photo Above. Recipe courtesy Chef Candace Vinson, pg. 63.
Serves: 8-10

“The aroma of fresh yeast from the nearby bread factory always filled the air with a delightful scent, bringing warmth and comfort to my childhood in Portsmouth, Virginia.” – Chef Candace Vinson

Ingredients
1/4 cup warm water
1 tsp granulated sugar
2 1/4 tsp rapid yeast
1 1/2 cup all purpose flour
1 cup masa corn flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp granulated sugar
1 tsp kosher salt 
1/4 cup unsalted butter, cut into small pieces + 1 tbsp for brushing
1/4 cup butter flavored shortening (Candace prefers Crisco)
1 cup buttermilk + 1 tbsp for brushing
1 tbsp honey

Directions
1. In a large bowl, combine warm water, sugar, and yeast. Let proof till foamy.
2. In a large mixing bowl, combine all dry ingredients and blend till fully combined.
3. To the dry mix, add butter and shortening. Using your hands or a biscuit cutter,
crumble butter shortening till the mix resembles rocky sand. 
4. Make a well in the center of the flour
mixture and add buttermilk and yeast mixture. Gently fold till completely mixed.
5. Lightly flour a work surface and turn the dough out onto the surface.
6. Gently knead the dough to incorporate all the crumbs.
7. Pat the dough out into a 1-inch thick rectangle.
8. Using a floured bench scraper or biscuit cutter, cut your biscuits into desired shapes. You should yield 8-10 biscuits. 
9. Lightly grease a sheet pan and place your biscuits about 1/2 inch apart. 
10. Cover the pan loosely with plastic wrap and place in a very warm, sunny draft-free location. Let rise for 1 hour.  
11. Preheat the oven to 400 F.
12. Once the biscuits have doubled in size, remove plastic wrap and gently brush the tops with 1 tbsp of buttermilk. 
13. Bake for 12-14 minutes. While the cornbread biscuits are baking, melt the remaining butter and honey. 
14. Remove the biscuits from the oven and brush the biscuits with the honey mix. Sprinkle with a little kosher salt if desired.  

Black-Eyed Pea, Shrimp, and Chicken Stew with Crab Rice

Recipe courtesy Chef Candace Vinson, pg. 63.

Serves: 8 

“Having a busy schedule, leftovers are essential. This dish is one that I can rely on when I come home after a busy shift. Plus, it’s all the flavors of home” – Chef Candace Vinson

Ingredients
1 cup canola or grapeseed oil
1 1/2 cups all purpose flour 
1 pound chicken thighs, boneless, skinless, chopped (You can pre-season if desired)
1 pound medium raw shrimp, peeled (reserve shells and tails)
1 smoked turkey wing or leg
1 pound mustard greens, washed, rough chopped
32 oz chicken stock
2 cups onion, diced, reserved scraps
2 cups green bell pepper, diced
1 cup celery, diced, reserve scraps
4 cloves garlic, minced
3/4 cup black eyed peas, canned or frozen  
1 cup canned diced tomatoes, drained
1 cup okra, cut
2 bay leaves
4 sprigs of fresh thyme
Salt to taste
Crushed red pepper to taste

Directions
1. In a small stock pot, combine smoked turkey, shrimp shells, chicken Stock, 2 sprigs of thyme, 1 bay leaf and all vegetable scraps. Bring to boil and reduce to simmer for 1 hour.
Add 1-2 cups of water if the liquid has reduced too much. 
2. To a large pot on medium low heat, add oil and flour. With a rubber spatula, stir constantly until mixture resembles peanut butter. Be careful not to burn. 
3. To the roux mixture, add celery, onions, green peppers, and garlic. Stir till vegetables are fragrant. 
4. Carefully remove the smoked turkey and set aside to cool. Strain your smoked turkey stock (discard vegetables) into the roux mixture and whisk till fully combined and the broth is smooth (no clumps). 
5. Add your black eyed peas, tomatoes, diced chicken, bay leaf, thyme, okra, and mustard greens. Allow stew to simmer for 30-45 minutes or until black eyed peas are tender. 
6. Carefully shred your smoked turkey meat and discard the bones. Add shredded meat to stew. 
7. Add your shrimp, salt, and pepper to stew and cook until shrimp are pink and fully cooked. 
8. Divide stew into serving bowls and top with crab fried rice. 

Crab Fried Rice

Recipe courtesy Chef Candace Vinson, pg. 63.

Serves: 8 

Ingredients
1/4 cup canola or grapeseed oil
4 cup cooked, day old jasmine rice
1/2 cup crab claw meat
1 cup green onions, small diced
1 tsp onion powder
1 tsp garlic powder  
Salt and pepper, to taste

Directions
1. In a wok or large fry pan on medium high heat, add oil.
2. To the oil, add crab and green onion and stir until heated thoroughly. 
3. Add rice and remaining seasonings. 
4. Toss ingredients in the pan ensuring the rice is broken up (we don’t want clumpy rice).
5. Remove from heat and serve 1/2 cup portion on top of bowled stew. 

Nepali-Inspired Chicken Curry

Recipe courtesy Burton Dining Hall at University of Lynchburg, pg. 53.

Serves: 6 

Ingredients
2 pounds chicken thighs (cut into roughly 1-inch chunks)
3 cups chopped onion
3 cups chopped tomato
2 tbsp chopped garlic
2 tbsp chopped ginger
2 deseeded habanero chilies (depending on size, or omit or use jalapeños for less heat)
1 bundle cilantro (chopped)
8 oz plain Greek yogurt 
1 tbsp red Kashmiri chili powder (can substitute with paprika mixed with cayenne pepper)
1 tbsp turmeric
1 tbsp cumin powder
2 tbsp curry powder
6 bay leaves
2 tsp salt
2 tsp pepper

Directions
1. Combine chopped tomatoes, onions, cilantro, garlic, ginger and chiles in your blender/food processor. Blend/pulse until smooth and set aside. 
2. Set frying pan to medium heat and pour in enough oil to coat the
bottom of the pan.
3. Once oil is hot, add spices and fry for roughly 2 minutes.
4. Add blended vegetables.
5. Cook until sauce starts to thicken.
6. Reduce heat and add yogurt. Mix until fully incorporated.
7. Remove curry sauce from pan and set aside. Rinse frying pan and apply to high heat, once again coating the bottom of your frying pan with oil.
8. Once oil is hot, add in chicken thigh chunks. Season with salt and pepper.
9. Cook until browned.
10. Reduce heat to a simmer and (slowly) pour curry sauce back into the pan and cover. Simmer until chicken is fully cooked.
11. Serve over rice with lots of chopped cilantro and enjoy!  

On Church Street there’s a towering black and white building across from The Virginian—you know the one. It looks like it has been plucked right out of a side street in London, with its paneled glass shop windows and inky exterior practically begging you to stop and take a photo. Inside, you’re transported yet again—this time to a Parisian cheese shop. Wheels of cheese are stacked atop one another, and strands of salami sit nearby, tied up like delicious little packages waiting to be opened.

Behind the counter, a blonde woman flits about, pouring wine for one guest, and cutting a sample of duck prosciutto for another. Between tasks, she’s talking, laughing, and sharing about her passion: cheese and charcuterie.

The shop isn’t an ordinary cheese shop and the woman behind the counter isn’t an ordinary cheese monger. In fact, the space—Beau’s Gourmet Cheese & Charcuterie—is notorious for peddling the unconventional. Its counter windows are lined with charcoal lemon cheese—as jet black as the building itself—and blue-veined cheddar, cheeses you won’t find at your local grocery store. And Ashley Hall, the owner of Beau’s, has a backstory as unique as the cheeses she serves.

With a PhD in counseling, Hall previously worked in crisis intervention and disaster recovery, spending weeks or months at a time on-site after hurricanes, covering the needs of disaster survivors. But when life pivoted for Hall, she took a leap no one saw coming: She opened a cheese shop in Lynchburg, Virginia.

The concept for Beau’s Gourmet Cheese & Charcuterie started in August 2022, when Hall would go to wine festivals or pop up at local breweries to offer cheeses and charcuterie to hungry customers. From there, Beau’s took on a life of its own—amassing a loyal following of customers until, one day, Hall sought out permanent residence on Church Street.

Within its footprint, which includes the cheese and charcuterie shop to the left and a 1,000-square-foot event space to the right, Hall offers lunch, dinner, and cut-to-order cheese and charcuterie.

“Our menu is simple,” Hall said. “We always have a soup of the day and flatbread. The specials change daily and we update our menu at least three times per week. Our meats have no chemicals or nitrates. We offer 18 types of cured meats—lamb, elk, wild boar, duck prosciutto, Wagyu beef bresaola. I know exactly what’s in these products.”

With the fervor of someone who is truly passionate about food, Hall is happy to share information and even a nibble or two of cheese with curious customers—one minute showcasing a wheel of II Forteto Pecorino Toscano and the next educating customers on the importance of storing bleu cheese properly (“Always take bleu cheese out of the plastic when you get home and store it in aluminum to maintain its flavor.”).

“From day one I’ve said that I wanted to do things differently,” Hall said. “I wanted quality food.
My boards may not look as good [as others around town], but I know the quality. I know the farmers and the owners. I’ve built these relationships for the past two years.”

This dedication to quality is infused throughout every decision Hall makes, including a weekly shopping trip to the Lynchburg Community Market for farm fresh, local ingredients for menu items or local jams and jellies to accompany the cheese boards.

“‘Grow Virginia’, that’s what we’re all about at Beau’s,” explained Hall. “We shop local as much as we can.”

Customers come in for a cut-to-order block of cheese to have at home, stop in to sample from a curated cheese board, or dine-in for lunch or dinner and, if Hall has her way, they’ll leave with a deeper appreciation for the ingredients that found their way to their plate.