Humans have been living in the foothills of the Blue Ridge Mountains for thousands of years, yet most of the stories we know about our local heritage tend to begin in the 18th century when a teenager named John Lynch started a small ferry company, helping travelers from local colonies cross the James River.

But what did life look like before Lynchburg grew into a city?

If you were standing at the top of Lynchburg’s Monument Terrace way back then, what would you see? What would you smell? Who would be there? And, most importantly, what would you eat? This story is an imaginary culinary tour of the place we call home.

Meet the Monacans
Picture multiple rows of corn growing as far as the eye could see in the fertile ground on the banks of the James River over by Percival’s Island, almost like a wide fence. Not the large sweet corn variety we are used to today, but a smaller more grass-like ancestor called maize. Vines of beans may have been climbing up the corn stalks and squash plants were growing on the riverside, protected by the wall of corn.

The long, winding garden did not need a fence. Children armed with pebbles would keep rabbits and squirrels away, and if a hungry deer would be foolish enough to approach the crops, it may not have lived long enough to take a bite. The deadly arrow from one of our area’s first permanent inhabitants, the Monacans, would have killed it instantly.

In 1605 when British explorer Captain John Smith surveyed our region for the first map of Virginia, he identified five Monacan villages in the area between Lynchburg and Natural Bridge. As many as 25,000 members of the Monacan tribe called the area home at that time. Sadly, their numbers were decimated when the British settlers arrived, mostly from disease they brought with them. The lands of the Monacans were taken over during those years as well.

Thanks to the Monacans’ skills in making clay pots and building sophisticated woodstoves, you would be smelling a bubbling stew of squash, corn and beans if you lived in the area back then. A bone from a deer helps make a tasty stock, but the meat is from a freshly caught rabbit. The rest of the deer is hanging in the smokehouse for preservation. The stew will be served with a bread made from acorn flour mixed with a little wood ash from the fire—a natural form of baking soda.

West African Influences
Fast forward to the 1730s and the view has changed dramatically. The Monacan lands in the Lynchburg region have been taken over by European (mostly British) settlers, and there are green rows of tobacco growing as far as the eye can see. Stately plantation homes are earning a reputation for their “Southern Hospitality.”

The food you are smelling is being prepared by the plantation’s cook, typically an enslaved black woman who survived the long journey in chains from West Africa. She is literally bound to the fire as she prepares a sweet potato and peanut soup with corn bread in the plantation kitchen. Kitchens often had a dirt floor and an open-flame hearth—and housed the cook’s living quarters.

The first slaves are said to have been brought to Jamestown by the British from West Africa in 1619, although the industrial-scale slave trade came decades later to support plantation farms. We don’t know exactly when the first enslaved Africans were brought to Lynchburg, but considering there was direct access to Jamestown via the James River, they likely came early in the 17th century.

Chef and food historian Michael Twitty in his book The Cooking Gene explains that, “The American plantation wasn’t exactly the quaint village community you saw described in your history textbook. It was a labor camp system for exiled prisoners of war and victims of kidnapping.”

The African cooks brought both skill and taste to America. Black-eyed peas, okra, peanuts, and sweet potatoes were all new flavors they integrated into the fare of European favorites, essentially giving birth to what we today call Southern cooking.

Our Founding Foodie
Founding father Thomas Jefferson may have been known as the “founding foodie” because of his passion for fine foods and drink, but at his retreat home on the Poplar Forest plantation just outside of Lynchburg, the fare was surprisingly simple. When he famously stated that “Lynchburg is the most interesting place in the state,” he probably was not talking about the culinary scene.

Locally grown vegetables with a side of chicken was often served at 3 p.m. as the main meal of the day at Poplar Forest. And although the kitchen garden was the size of a football field, Jefferson complained in letters that his beloved peas didn’t grow well there and all they had was “spinach and scrubby lettuce,” as he put it.
Martha Jefferson inherited the plantation we know as Poplar Forest from her father, and Thomas himself started visiting Lynchburg after his presidential term had ended in 1809. It was much larger than the site we know today, and Jefferson added even more land over time. At one point this tobacco farm stretched all the way to today’s Jefferson Forest High School, or 5,600 acres to be exact.

Jefferson did not have an ice house at Poplar Forest, so his enslaved cook, Hannah, was not able to make his favorite treat, which was ice cream. However, archeologists have found pieces of what appears to be a serving glass for wine jelly at Poplar Forest, another favorite of Jefferson’s. What is wine jelly, you ask? Well, it’s similar in texture to what we call Jell-O today, but it’s made with fortified wine and milk.

Step back in time and taste some of our Virginia heritage recipes, adapted for our modern palates!

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APPETIZER
West African Peanut & Sweet Potato Soup
This is a family-friendly yet flavorful soup that’s easy to make. For the best result, look for sweet potatoes with red flesh. The peanutty goodness comes from peanut butter and for optimal flavor, go with either fresh ground or “natural” creamy peanut butter.
SERVINGS: 4 to 6

INGREDIENTS:
2 pounds sweet potatoes, peeled and sliced thin
3 tablespoons peanut butter (creamy)
2 tablespoons unsalted butter
1 medium onion, minced
1 teaspoon brown sugar
3 garlic cloves, minced
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3 cups chicken broth
2 cups water
1 teaspoon salt (and more to taste)
1/4 teaspoon fresh ground black pepper
Serve with fresh cilantro, chopped and a few drops of olive oil

DIRECTIONS:
In a large saucepan, melt the butter over medium heat. Add the minced onion, brown sugar and salt and cook until the onion is starting to turn brown, about
5-6 minutes. Add the garlic, coriander and cayenne and cook for about 30 seconds.

Add the chicken broth, water, peanut butter and sweet potatoes. Bring to a boil over high heat, then cover and turn to low and let cook for 20 minutes or until the sweet potatoes are soft.

Pour the soup into a food processor and blend slowly and carefully until smooth. Return to the saucepan. Ladle into bowls and serve with cilantro and a splash of olive oil.

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MAIN COURSE
Braised Rabbit with Mushrooms
In addition to being farmers, the Monacans knew how to hunt and live off the land. Deer was the most common menu item, but smaller game such as squirrel and rabbit was also common and easy to trap. If you are new to cooking rabbit, this is an easy way to get started. Much like chicken, rabbit doesn’t have a very strong flavor so the key to a good rabbit recipe is to pair it with other flavorful ingredients, in this case the mushrooms and roasted garlic.

Rabbit is available from the Forest Farmers Market (look for Rainbow’s End Farm) as well as from Fresh Market in Lynchburg. However, if you are not in the mood for rabbit, regular chicken (dark meat) works well as a substitute in this recipe.
SERVINGS: 4

INGREDIENTS:
1 rabbit (3-4 pounds)
2 heads of garlic (don’t worry,
it will not taste garlicky!)
1 pound of mixed mushrooms, sliced
1 cup white wine
3 cups chicken stock (or even better, rabbit stock!)
3 large shallots, diced
1 large parsnip, diced large
(sub for carrots if preferred)
2 tablespoons fresh thyme
2 tablespoons fresh parsley
2+2 tablespoons unsalted butter
2 tablespoons olive oil

DIRECTIONS:
Preheat oven to 375 degrees. Cut up the rabbit and season pieces liberally with salt and pepper. Let sit at room temperature for 30 minutes. Be sure to use all parts of the rabbit in the stew; you can fish out ribs and spine before serving but keeping them in during braising since they add valuable flavor.

Slice the top third off the two garlic heads and drizzle with olive oil.

Wrap heads loosely with aluminum foil and bake for about 45 minutes, or until cloves are soft and brown. Set aside to cool.

Add the oil and 2 tablespoons of the butter to a large Dutch oven or saucepan and brown the rabbit pieces on all sides, a few at a time. Take your time to develop proper browning because this is a key step to build flavor in the dish. Remove the rabbit from the pot.

Sautee the onions until translucent. Add the mushrooms and cook until they have released most of their water, about 5-7 minutes. Add the wine and let cook for 2 minutes while scraping the bottom of the pot. Squeeze the soft roasted garlic cloves into the pot and stir to dissolve.

Add back the rabbit and add thyme, parsnip, water and stock to the pot and simmer for 90 minutes, or until the meat is starting to fall off the bone.

Time to thicken the sauce. Carefully fish out all of the rabbit. In a small bowl, melt 2 tablespoons of butter and mix with 2 tablespoons of all-purpose flour. Add the flour paste to the braising liquid and cook for 3-4 minutes over medium heat until the sauce thickens. Add back the rabbit.

Serve on its own or with a side of rice. Sprinkle some chopped parsley on top for garnish and enjoy!

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DESSERT
Thomas Jefferson’s Wine Jell-O
This is a modern adaptation of an old recipe for wine jelly, attributed to Thomas Jefferson. It’s a refreshing dessert with a pungent wine flavor and a small serving goes a long way. Keep in mind that since the fortified wine is not boiled, the alcohol is still there—so eat responsibly! Worth noting: This recipe calls for regular gelatin packets from the grocery store, but Jefferson’s cook actually used the hooves from a calf and boiled them to extract the natural gelatin for this dessert.
SERVES: 4

INGREDIENTS:
1 packet of gelatin
3/4 cup fortified wine (Madeira)
1 cup whole milk
1/4 cup water
1 lemon, juiced and strained
3 tablespoons sugar
1 pinch salt

DIRECTIONS:
Soak the gelatin in the water and let sit for 3 minutes. Add the milk to a bowl with a pouring spout, then whisk the gelatin, sugar and salt into the milk until completely dissolved. Add the lemon juice to the wine and then whisk the wine mixture into the milk mixture.
Pour into individual serving glasses, cover with plastic wrap and refrigerate until firm, about 2-3 hours or overnight. Grate a little lemon zest on top and serve!

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SPECIAL THANKS: Thank you to the following for their help with this feature: Vicky Ferguson, Sally Latimer and Jennifer Austin from the Monacan Indian Nation; the Stocker family of Rainbow’s End Farm; Dr. Kelley Fanto Deetz, author of Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine; and Gail Pond, manager of collections at Thomas Jefferson’s Poplar Forest.

Try Wildlife Refuges Off-Season

Fall, winter and spring can provide the best beach time, especially when a pandemic requires us to keep our distance from each other.

Sunrises come later and sunsets come earlier. Dolphins still play in the waves and crabs scuttle across the beach.

For bikers, hikers, paddlers and surf fishers, the weather can be balmy or brisk, but not suffocating, and for birders, it’s the best time of year.

Virginia’s Back Bay National Wildlife Refuge, established in 1938 to protect migratory and wintering waterfowl, supports up to 10,000 snow geese and a large variety of ducks and other waterfowl during the annual peak migration, usually in December and January.

The refuge encompasses nearly 10,000 acres of beach, dunes, woodlands of live oak and loblolly pines, farm fields and marshes, along with the freshwaters of Back Bay.

Located just north of North Carolina, this coastal refuge also provides habitat for threatened and endangered species including sea turtles and piping plovers, small shorebirds that are declining rapidly.

More than 300 species of birds have been observed at Back Bay, primarily during winter months. Mammals include river otters, mink, opossums, raccoons, foxes, and white-tailed deer.

Canals provide a glimpse of venomous cottonmouth snakes, swimming across the water, along with brown and northern watersnakes. On warm days, a variety of turtles, including red-bellied, painted, eastern mud, and snapping, may warm themselves on logs or lurk beneath the surface.

This slender strip of land is covered in common reeds, which can reach 15 feet in height, providing cover for many animals, including humans as they stroll along boardwalks.

Groundsel or sea myrtle, with lovely white flowers, attracts butterflies and other pollinators, and provides seeds for birds.

Wax myrtle, a traditional source of wax for bayberry candles, is a favorite of the
wintering yellow-rumped warbler.

On a visit in October, the refuge was full of yellow in the form of goldenrod and smooth beggarticks. Great Plains lady’s tresses, a spiky plant with white blossoms, and blue mistflowers, could be spied along the trail.

Entrance to the refuge is just south of Sandbridge, a long narrow barrier island, 16 miles south of Virginia Beach.

We stayed at an Airbnb at Surfside at Sandbridge, an RV resort, just north of the refuge and enjoyed views from our canal-side porch. For dinner, we ordered takeout from the nearby Baja Restaurant with its many seafood options. For a breakfast treat, the homemade doughnuts at the Sandbridge Seaside Market are not to be missed.

A short stroll from our Airbnb mobile home took us to the Atlantic Ocean, where only a handful of people splashed along the water’s edge, tossed in a fishing line, or flew kites.
A five-minute car ride took us to the entrance to Back Bay National Wildlife Refuge. Outdoor trails are open a half hour before sunrise and a half hour after sunset, and there is no entry fee from Nov. 1 to April 1.

All vehicles must park at the visitor center, which was closed due to COVID-19. To protect wildlife, no dogs are allowed in the refuge.

From the parking area, folks can walk along boardwalks to Back Bay or to the ocean. You can also bike or hike the four-mile trail to False Cape State Park or continue to the North Carolina line for an 8.8-mile trek one-way.

Several adventurous types were backpacking into False Cape, where primitive tent camping is available for a complete getaway.

While at Sandbridge, we couldn’t resist a trip north to Kiptopeke State Park, where the annual hawk migration count was underway. To get to the eastern shore, you must traverse the Chesapeake Bay Bridge-Tunnel, which is an amazing experience in itself.

The Bay Bridge-Tunnel is a four-lane 20-mile-long vehicular toll crossing that provides direct access from southeastern Virginia to the Delmarva Peninsula (Delaware plus the Maryland and Virginia Eastern Shore).

Spectacular views of the Chesapeake Bay along the bridges also offer glimpses of brown pelicans and black-backed gulls, the largest gulls in the world. As you take two plunges under the bay in two separate tunnels, you appreciate the engineering required to disappear under the water as giant cargo ships ply overhead.

As you leave the bridge, you enter the Eastern Shore of Virginia National Wildlife Refuge, one of the most important avian migration funnels in North America. This 1,100-acre refuge is the scene of a spectacular drama as millions of songbirds and thousands of monarch butterflies and raptors converge on their journey south. Favorable weather patterns push migrating species through the area in waves.

Numerous tree swallows swirl overhead and monarch butterflies float aloft. Protected habitats such as these provide critical stopover areas where birds, monarchs, and dragonflies can rest and feed before resuming their arduous journey.

We saw several sharp-shinned and a handful of cooper’s hawks and bald eagles at the refuge before continuing on to Kiptopeke. While it turned out to be a slow day for migrating raptors, we saw hundreds of pine siskins and a dozen red-breasted nuthatches, northern species which only venture south when there is a poor seed crop in Canada.

Another winter getaway awaits near the Maryland state line at Assateague Island National Seashore, famous for its wild ponies and the annual summer roundup at Chincoteague.

To our south, the Outer Banks of North Carolina are also thick with off-season delights. Pea Island National Wildlife Refuge offers some of the best winter birding.

The refuge is 13 miles long and covers 5,834 acres of land, located on the north end of Hatteras Island. The bird list for Pea Island boasts more than 365 species; the wildlife list has 25 species of mammals, 24 of reptiles, and five of amphibians.

These refuges are among 567 National Wildlife Refuges administered by the U.S. Fish and Wildlife Service, many along the East Coast.

No matter what coastal wildlife refuge or state park you choose, you have many choices for outdoor activities, wildlife viewing, and the peace and serenity of open spaces.

Charcuterie boards are colorful, creative and always crowd-pleasers (even when there’s not a crowd).

Pinterest. Instagram. Weddings. Taking up their own endcap at the grocery store.

The charcuterie board business is booming right now.

Maybe it’s just a coincidence that these boards began to explode about the same time as the pandemic. They serve as a fun way to eat anything (fun moments are important during a pandemic), a good way to gather and share with your “quaranteam,” and can even be made into single servings for socially distanced gatherings.

The term “charcuterie” refers specifically to the process of curing meat products such as salami, bacon, and ham.

Most traditional charcuterie boards are spilling over with meats, various types of cheese, and other accoutrements. However, themed boards with more eclectic choices—see sidebar on page 137—are becoming popular as well.

Michelle Ayers, owner of Purple Door Gourmet Kitchen, has been making charcuterie boards for a decade but has seen their popularity rise this year along with their larger counterpart: the grazing table.

“I have done very large displays as long as 18 feet for an event for 300 people to small trays for two to 20,” she says. “This is my absolute favorite part of my work. I always dreamed of playing with food for a living and now I get to do it every day.”

Food Checklist
Every board is unique, but Michelle says the checklist in her head for a charcuterie board always includes color, texture, flavor, and variety.

“Every board needs to have assorted cheeses, cured meat, olives, nuts, chutney, crispy bread and chocolate,” she says.

Personal chef and health coach Megan Current, of The Current Dish, also receives numerous requests for charcuterie boards. She always starts with the “forward points”: the meats and cheeses.

“The rule of thumb for cheeses is making sure to have an aged cheese, such as cheddar, and a
soft cheese. I like brie. Then a hard cheese such as gorgonzola,” she explains. “For the meat,
I include a variety of favorites such as prosciutto, peppered salami, and capicola.”

From there, Megan likes to include local jams and honeys, pickles, olives and fruit. But she will branch out depending on the season or occasion—for example, a caramel dip for apple slices or cake pops for a birthday board.

Building Your Board
Once you’ve gathered your items comes the trickier part for amateurs. Part of the appeal of a charcuterie board is the way it looks. As Michelle explains: “I believe you eat with your eyes first.”

First, decide what will be your focal point.

A brie or goat cheese log works well, or use folded meats in a creative way.

“Some people like to make a prosciutto river, sort of a swivel line down the middle of the board,” Megan says.

Folding or rolling meats will not only allow you to pack more items onto your board, but it also looks nice. Depending on your types of cheeses, mix it up and have one sliced and another cubed, for example. For accoutrements such as olives, fruit or nuts, put some into small bowls and others directly on to the board.

“Rosemary or mint sprigs are a pretty way to fill in any holes and add some greenery,” says Megan.

Better Than Dip
For those with new fitness goals in the new year, charcuterie boards can also be a smarter appetizer choice. “You have an option of foods that are whole and less processed, many with single ingredients,” Megan says. “Also, it’s so much easier to fill up on these foods compared to something like chips and dip.”

Better yet, it’s the one-size-fits-all appetizer for family members or friends with various dietary preferences. You can order or create a board with a little bit of everything on it and let everyone pick and choose what they want.

Whether you make your own, or let a professional such as Megan or Michelle take control, the sky is limit when creating a charcuterie board. Have some fun and be sure to share your photos with us on Facebook or Instagram with the hashtag, #LynchburgLiving.

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Take it further

Not-Your-Average Charcuterie Board. While lacking the traditional cured meats, these boards
pull from the idea of arranging your food in a “choose-your-own” display.

TACO Board:
Chips or Shells, Small Pitas, Salsas, Cheese, Guacamole, Veggies

VEGAN Board:
Carrot “Bacon,” Tomato “Ham,” Assorted Fruits and Vegetables

BRUNCH Board:
Bagels, Capers, Smoked Salmon, Cream Cheese, Red Onion, Fruit

This year—as we focus on the health/safety of ourselves, our families and our communities more than ever before—there is no better time to celebrate the men and women who are working behind the scenes in the healthcare industry. These “Healthcare Heroes” can be found in a variety of roles but all have one thing in common: a true heart for service to others.

In our second annual Healthcare Heroes campaign, we chose eight individuals (doctors, MD and DO, are excluded). Each was either nominated or recommended to us by someone who has seen their impact firsthand.

We also want to note we recognize there are so many Healthcare Heroes who did not make this list. Space in a printed magazine is limited, but we salute everyone in the healthcare industry who sacrifices so much to improve the well-being of our community.

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LOCAL RESIDENTS, ORGANIZATIONS UNITE DURING THE COVID-19 PANDEMIC

As unprecedented shutdowns from the coronavirus left people without work, food, or places for children to go, local governments, schools, and nonprofits stepped up to be sure people could meet their basic needs. Likewise, volunteers began helping neighbors and strangers alike during these unsettling times. People found creative ways to thank those who kept working, to keep businesses open, and to entertain each other— proving that in times of crisis, our greater Lynchburg community unites.

LENDING A HAND TO HEALTH CARE WORKERS

With nationwide shortages of masks and hand sanitizer, Central Virginians decided to take matters into their own, well, hands.

The Junior League of Lynchburg created “Mask-Her-Aid,” a project to sew masks for Centra. Existing sewing groups such as Patches ‘n Pieces Quilt Club and the Seven Hills Quilt Guild also jumped in to help.

Throughout the region, other women formed groups of their own. Emily Harris said friends at Blue Ridge Community Church called area hospitals to see if they would want cloth masks made by volunteers. The answer was a resounding, “Yes!” After receiving an “influx of requests” to donate masks, Centra Health said on Facebook that cotton masks would be used by patients and visitors upon entry in low-risk areas or used for covering coughs and preventing someone from touching their face.

Harris, a hair stylist and makeup artist, was unable to work because of the pandemic. With both a sister and a brother-in-law who are doctors, as well as friends who are nurses, she felt especially compelled to do something. “It makes me feel better to be of service,” she said. “It makes me feel helpful and hopeful.” Harris, who used to make designer bathing suits, had plenty of elastic on hand so she got busy, along with nine others on their sewing team.

In early April, about a week after getting a call from a family that works at Lynchburg General Hospital, nonprofit Vector Space organized an effort to create 3D-printed face shields for nurses in the non-COVID intensive care unit. After delivering 28 face shields to the hospital, Vector Space also started conversations with local anesthesiologists about prototyping ventilator parts and intubation boxes.

“We are so grateful for those that have stepped up to offer help with this project. Individuals and organizations have volunteered time and money, fired up their 3D printers and sewing machines, and sourced all kinds of materials to contribute to the cause of getting personal protective equipment and other needs to our medical community,” said Elise Spontarelli, co-founder of Vector Space.

Price Blair, a professor of physical therapy at the University of Lynchburg, learned that Centra needed glassware and alcohol for making hand sanitizer. Lab instructors Desi Justice and Steve Burris teamed up with mathematics professor Mike Coco to pull the supplies together from the university’s labs.

Randolph College also put some unused personal protective equipment to good use by donating items such as gloves, disposable lab goats, isolation masks and protective masks to Centra Health. “Our healthcare workers are on the frontlines and shouldn’t have to worry about their safety,” said Bradley W. Bateman, Randolph’s president.

Liberty University’s respiratory therapy program, which launched in 2019, loaned two mechanical ventilators to Centra Health for use at Lynchburg General Hospital. Dr. Brian Walsh, the program’s director, and his staff also provided online training to area medical personnel on how to operate ventilators.

Other notable donations to Centra Health include 3,700 masks and 100 hazmat suits from the Southern Baptist Convention of Virginia. The Centra Foundation released funding to purchase six new ventilators and five portable x-ray machines as well as conduct a public health campaign about COVID-19 for the region.

FEEDING THE MASSES

In response to school closures, Lynchburg City Schools immediately mobilized to prepare and bag meals for delivery to children age 18 and younger at school bus stops, beginning March 16. In just two weeks, the schools delivered 24,000 meals. In addition, Lynchburg Parks & Recreation supplied vans for meal delivery in many of the city’s housing complexes and at six community centers for meal pick-up. Other area school systems soon followed suit.

“I was honored to have been able to volunteer and take food out to the students of Lynchburg,” said Karl Loos, representative for the Lynchburg Educators Association. “Our food service colleagues are amazing. Everything was safely and perfectly prepared. Our bus drivers are outstanding ambassadors for LCS, as they spoke to every student and parent and represented us so well. Lynchburg should be proud.”

Park View Community Mission’s Food for Thought program continued to provide weekend food bags—with up to 7,000 pounds of food each weekend—at bus stops on Fridays.

Many area soup kitchens and food banks made sure individuals and families kept eating as well. Lynchburg Daily Bread started serving to-go meals instead of a sit-down meal. “We are the busiest we’ve been in six years,” said Tracey Dixon, executive director. “We have lots of new faces every day.”

The Daily Bread typically feeds 80 to 130 people a day, but were averaging 175 a day by late March. And while fewer restaurants were open to contribute donations, lots of individuals, businesses and churches stepped up. One man dropped off 10 hams, for example. “It’s been amazing,” Dixon said. “This community really is stellar.”

RESTAURANTS CHANGE GAME PLANS

Many customers were making a point of getting takeout from their favorite restaurants to help them stay open, while some restaurants changed their business model more significantly. “I was stressing really bad and my husband said we’ve got to try and think of something different,” said Adi McCauley, co-owner of Magnolia Foods.

So they turned her restaurant into a small grocery store, providing juice, milk, fresh produce, bread, and chips instead of pre-made salads and meals. Waterstone Pizza unveiled a similar idea inside their Jefferson Street restaurant, selling items that might not be found in local stores such as bread and toilet paper.

Mama Crocket’s Cider Donuts food truck began taking orders online, preparing the donuts, and then sliding them through a shoot to protect both their workers and their customers.

Myke Barron, one of the new owners of White Hart Café, has been continuing to provide curbside carryout to his customers, but has found another reason to work during this crisis. “What we’ve latched onto is a community kitchen,” he said.

Partnering with LOJ Ministries, a local nonprofit, and local churches, White Hart is preparing hot meals to be distributed to folks in need. For example, The Ramp Church has a relationship with James Crossing, so White Hart cooks and Ramp members deliver.

“We are building community and relationships with people, even if six feet away,” Barron said. “People are scared and isolated. Isolation is not what we’re built for. …We need to get the ‘why’ that we can all latch on to so we can come out stronger on the other side.”

PUBLIC EMPLOYEES KEEP WHEELS TURNING

Government policymakers pitched in to help businesses and individuals stay afloat. Lynchburg delayed business license tax payments, waived late fees on water, and promised not to cut water off to those who couldn’t pay. The Greater Lynchburg Transit Authority suspended fare collection to protect drivers and help people get to work, grocery stores, and essential services.

VIRTUAL LEARNING

Local schools—both public and private—quickly switched gears to map out online education plans for the rest of the school year. “It’s our intention for students to be better prepared when schools resume,” Dr. Tommy Coleman, LCS Director of Curriculum and Instruction, said in an online message in early April. LCS school administrators also addressed that virtual learning opportunities were created with an understanding that most parents are not teachers.

Local organizations also were fast on their feet to provide ways for residents to stay connected. A few examples are:

More than 1,000 people joined the live Facebook page hosted by the YMCA of Central Virginia to enjoy programs about exercise, crafts, cooking and more. The Lynchburg Regional Business Alliance started hosting Wednesdays@One, a webinar series to support local businesses. The Academy at Home Series, hosted by the Academy Center of the Arts, features live-streamed performances, tutorials and living room concerts from area performers.

CHANGING THE VIEW

All of the extra time at home together helped families unite in creative ways, including artistically. Here, siblings Bobby Vinson and Rebecca Spitzer used painter’s tape to section off the glass on their front door. Then, they painted the shapes different colors, creating a beautiful stained glass effect.

The Virginian Hotel was transformed into a “Swing Era” party on Feb. 1, as Lynchburg Living celebrated our 2020 Best Of Lynchburg winners.

Guests were encouraged to dress in costume—and many did! They enjoyed delicious food provided by 10 local restaurants, with Simply Vanilla Gourmet Cheesecakes taking home the evening’s Best Restaurant Award. The evening also included jazz music, a talented magician and green screen fun.Congratulations again to all of our winners—and thank you to everyone who helped make our Best Of Lynchburg Party such a success!Photography by Jenna McKenney.

Spring Tablescapes

Goodbye folded laundry and paperwork—it’s time to return your dining table to its former glory

If a spring brunch or dinner party is on your end-of-winter-celebration checklist, there is an easy way to take your dining area décor to the next level: a styled tablescape. “Tablescapes can elevate furniture, from an incredibly simple table to a hand-me-down set to something brand new,” says Ashley Hilbish, interior designer with Curtains, Blinds & Bath. “They add tons of visual interest to a room that typically gets the smallest budget and is usually left for last when it comes to decorating.”

Looking at your empty table and not sure where to start? Ashley says first, try to block out the colors in the rest of your home. “The table is one place where you can get away with not matching the rest of your space,” she says, adding that great tablescapes have lots of layers as well as contrasting colors.

To show us how it’s done, Ashley created two table settings—in two very different styles—that we hope will inspire you to reclaim your dining table this spring.

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Bright & Traditional

Versatility is the backbone of this transitional tablescape that’s perfect for someone trying to incorporate updated pieces into their more traditional home. “It neither screams stuffy or too casual,” Ashley says. “This look can go from full-blown Easter meals with the family to a simple cheese and wine pairing on a sunny afternoon with friends.” In fact, this table setting is so versatile, just switch out your textiles and flowers from season to season—everything else can stay.

Give your table a personal spring touch by painting the names of your guests on eggs.

Ditch the rings and tie your cloth napkins into a bow-tie shape. Also, don’t be afraid to use a mix of metal finishes.

Intricate floral candlesticks are a nod to traditional style. For a finished and cozy look, add white unscented candles.

Ashley encourages clients with longer tables to try using two table runners horizontally instead of one down the middle.

This more formal spring centerpiece features orange tulips alongside a diverse mix of white flowers, pampas grass, and feathered/seeded eucalyptus.

Like What You See?
Many of these items from both tablescapes are for sale at Curtains, Blinds & Bath—18458 Forest Road, Forest, VA 24551.

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Bold & Whimsical

Dark colors, matte finishes and soft textures collide gorgeously in this “moody” tablescape that would fit well in mid-century, boho or modern homes. It gives off a metropolitan vibe—you may even want to pretend you’re brunching with friends in New York or Los Angeles. “Am I saying you can’t mix in grandma’s vintage silver with this for a personal touch and still make it work? Not at all … but I think overall, the textures and finishes—even down to the eucalyptus greens—really make this look on trend,” Ashley says.

Create your own floating plants—these centerpieces are easy to make and work well with most décor styles.

A white boho-inspired runner gives this table setting a more laid-back vibe. For those with a playful spirit, ceramic bunnies give this décor the “spring” touch it needs.

Burgundy Scabiosa gives a pop of color to this arrangement that features delicate pink Quicksand roses.

Select items with varying heights to add dimension and interest.

Soft pink bowls contrast sharply with black plates, fitting in with a modern aesthetic.

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Many thanks to:
Tablescape Design: Curtains, Blinds & Bath,
www.curtainsblindsbath.com
Venue: Atelier Studio & Gathering Space,
www.atelierlynchburg.com
Photography: Adam and Sarah Mullins,
www.themullinsphotoco.com
Floral Arrangements: Fleur by Heather,
www.fleurbyheather.com

GO BRIGHT OR KEEP IT LIGHT BUT DON’T BE AFRAID TO CRANK UP THE PIGMENT IN 2020

After a long stretch of whites and neutrals, we are extremely excited to announce: color is making a comeback. And if you’re ready to bring some bolder hues (and patterns) into your home, what better place to start than on the walls?

“People are definitely wanting to add in more color,” says Mary Lou Stufano at James T. Davis Paint and Design Center in Lynchburg. “There has been a very strong shift towards the artisanal movement and working with local artists. People are also traveling and bringing back fabrics from other countries that they want to work into their style.”

Mary Lou and fellow James T. Davis designer Kara Oliver not only showed us a few top color choices, they took it a step further and showed us how to style these paint options in your home.

Colors of the Year

While you may have heard about Pantone’s widely publicized “Color of the Year” (their 2020 pick is an elegant Classic Blue), you may not realize that local paint stores, such as James T. Davis, research and prepare their own list of recommendations. What’s even better—it’s not limited to just one color!

From “Mullen Pink” to “On the Nile,” their 2020 lineup includes mostly vibrant, rich colors—with only a few tamer counterparts. The color palette as a whole gives off a formal, traditional vibe. Kara and Mary Lou see these colors working well in one of Lynchburg’s older, historic homes with dark mahogany furniture, even wicker and rattan. But don’t forget to bring in some modern touches so it doesn’t look dated.

“Add maybe a brass and glass coffee table or a very modern piece of art to tone down that traditional feeling,” says Stufano.

If you aren’t quite ready to paint your living room the orange-inspired “Ballet Cream,” Oliver suggests starting small. “Think in small doses. A half bath for example. A homeowner can have some fun with that space,” she says.

Transitional Style

Taking a step down from the Colors of the Year are two “transitional” looks created by our James T. Davis experts. “These are a transition between a traditional and contemporary design. You may see a traditional style or wood furniture but much cleaner lines. Not curly and fussy,” Stufano says.

The colors they chose for these looks—a range of pinks and blues—are not neutrals, but they are soft and feminine, even in their darkest shades.

“Gold accents can play well off the blue,” Oliver says, but adds that silvers would work as well and encourages homeowners to mix metals. “Because they aren’t as glaring and shiny anymore, some metals you can’t even really tell if it’s a gold or a silver.”

One way to bring a metal into a room is with wallpaper. A modern, geometric pattern can give these pink and blue shades a little bit of an edge. Add other textures to draw people in such as velvet, a popular fabric choice. “People like things that feel good, and light plays off of velvet differently than it would a linen,” says Stufano.

If velvet and Laura Ashley–inspired colors have you thinking, “what decade are we in?” don’t fret. “Some colors and textures are definitely coming back into play, but they are being presented differently. For example, we are seeing cleaner, straighter window treatments. None of those valences that used to be popular,” Stufano says.

Overwhelmed By Your Choices?
Oliver and Stufano tell clients to find items in their home that they love and bring them to their consultation. Then, they can start choosing some colors around those choices. “This could be a pillow, a fabric, a piece of art. I had someone bring me a shell once,” she says. “For people with new builds or those who are ‘I don’t know where to start,’ this narrows down their selections.”

Step away from the vase (and out of your comfort zone) and give one of these STUNNING displays a try

Photography by Heather Kidd

Special spring events call for statement-making blooms. According to Mary Ellen LaFreniere of Steel Cut Flower Co., one of the biggest mistakes she sees is when people display flowers in vases all over their home. “Focus all of your attention on one area, make that the focal point,” she says.

Ready to try something different? Mary Ellen created three unique options to get you started.

Chandelier

Most people have a chandelier over their dining table, and it’s already a focal point, especially if your event centers around a meal. First, Mary Ellen suggests keeping it simple—choose one color palette or even just one flower. “With one color family, the placement of flowers won’t matter as much,” she says. (In all three of these arrangements, Mary Ellen used tulips, sweet peas, heirloom carnations, peonies, bush ivy and lilies.) For the modern, rectangular chandelier on the previous page, she molded chicken wire into a column shape—to create a base for greenery—then after attaching it to the chandelier, added in flowers throughout. Let the flowers cascade down and be natural, she says, “as a way to liven up the space.”

Tip: For those with traditional chandeliers, Mary Ellen says she would wrap greenery around the center point and then use the fixture’s natural curves as places where flowers would hang down, affixed with small wire hooks.

Chair

An exquisitely decorated chair is perfect for a gathering with a “guest of honor” who will be the center of attention in lots of photos. Mary Ellen used chicken wire molded into a column shape to create the backbone of the arrangement, then fastened it to the chair with boutonniere pins. She suggests starting from the ground and working your way up to create an organic, climbing shape. The goal is to make the greenery and flowers look like they are connected to the rest of the space. “We like for things to look natural, have a liveliness factor. Instead of just a decoration we stuck on the chair,” she says.

Tip: Don’t go overboard. You don’t want this arrangement getting in your guest of honor’s way or dominating photos.

Mantel

A home’s mantel is often already the focal point of the living room. Why not dress it up? Mary Ellen says the goal is to have the arrangement feel as though it’s reaching out into the room. “People tend to go upward on mantels,” she explains. “But due to the height of them, it looks better when they are more at eye level and reaching out.” Also, asymmetry is key to make the arrangement feel more “alive” and less stuffy. Here, you can embrace finicky flowers that don’t always look great in vases (we’re talking about you, tulips) and have them cascading upside down for a modern look.

Tip: If you want the arrangement to last, put shallow bowls or planters on the mantel to keep your flowers in place and watered. For day-of décor, use chicken wire as the structure, and attach to small nails in the back of your mantel.