Editor’s Letter May/June 2018

True confessions from a mother, wife and work-from-home magazine editor. Sometimes I pour a can of Manwich into some ground beef, throw some buns on the table and call it a day. (I know. Some of you are throwing your magazine in the trash as we speak. Please keep reading.)

But lately, I’ve set a small goal for myself to try to make more of those quick-and-easy shortcuts “from scratch.” For example, I made my own sloppy joe sauce with fresh veggies instead of relying on my good buddy Manwich. I also was extremely proud of a homemade chicken noodle soup we enjoyed on a freezing night in late March (because it was the winter that would never end). It was nice to slow down and feel accomplished by a culinary creation…instead of settling for what came out of a can.

Seriously—I fished for compliments from my husband for weeks I was so proud of myself: “Remember how awesome that soup was that I made?”

Our goal with this Food Issue is to recharge your confidence in the kitchen as well as your fondness for food. In the Taste department, we’ve compiled dozens of cooking tips from multiple sources.

From time-saving tricks to top kitchen mistakes, we hope you learn something new in “Back to Basics: Helpful Hints for the Home Kitchen.”

The Lynchburg Community Market is working hard to spread awareness about how to prepare healthy food (and other healthy lifestyle habits) in the second year of its “We Got the Beet” program. By focusing on areas of the city that are considered “food deserts,” this initiative has already led to better choices and attitudes among participants. Hear more in our Body feature on page 61.

It’s perfectly okay to let someone else nurture your food-loving spirit. Our much-anticipated Lynchburg Restaurant Week is back for its 7th year with 30 restaurants participating. See all of the menus starting on page 73 and start planning out where you will dine June 23-30.

And if you are on the road this summer and are looking for a new food spot to try, we have highlighted four options for you in four different parts of the state in our Travel feature, “Go Out (of Town) to Eat.”

Now that I’ve finished this Editor’s Letter I can move on to the next item on my agenda for the day: finish building my online shopping cart with Kroger ClickList. And I promise you—no cans of Manwich are allowed!


Shelley Basinger, Managing Editor
Shelley@lynchburgmag.com




America’s Favorite Couple

Step away from the grill this summer and let someone else do the work once in awhile. We recommend these three unique local burgers, all perfectly paired with craft beer.


 

The Mac Attack
at Beale’s Brewery
510 Grove St., Bedford • www.bealesbeer.com

Two house ground chuck and brisket blend patties topped with American cheese, homemade mac and cheese, and hot sauce. (Add bacon for extra flavor.)

Take your napkin and tuck it into your collar because this burger experience isn’t for the prim and proper. The Mac Attack at Beale’s Brewery combines the classic American cheeseburger with an all-time favorite comfort food—then a rich and complex tangy hot sauce seals the deal.

According to pitmaster Neal Agee, “Everything on this burger is made in house, fresh daily.” Be sure to ask for a fork because you’ll want to scrape up every last bit of this messy creation from your plate.

Wash it down with: A flight of Beale’s beers that are brewed just feet from where you sit. (Pictured: Gold, Silver, Red and Black)


Black & Blue Bacon Jam Burger
at Benjamin’s Restaurant
14900 Forest Rd., Forest • www.cowsandcrabs.com

80/20 Sterling Silver ground chuck topped with blue cheese crumbles, Benton’s Smoky Mountain Tennessee bacon mixed with caramelized onions, brown sugar and local honey, and Arugula.

Sweet, spicy, creamy, smoky, juicy—if it’s possible to pack every savory flavor into one beef experience, Benjamin’s Restaurant accomplished that with their Black & Blue Bacon Jam Burger. “It has a wider spectrum of flavors and unique ingredients than most other burgers,” explained owner Benjamin McGehee.

The bold blue cheese is the perfect complement to a unique “bacon jam” and some spicy Arugula. We would give this burger two thumbs up but we’re too busy stuffing our faces.

Wash it down with: Ben recommends a “big IPA” that can stand up to the burger’s powerful flavor, particularly the Hells Frozen IPA from Apocalypse
Ale Works.


The Hogtown
at Fifth and Federal Station
801 Fifth Street, Lynchburg • www.fifthandfederal.com

8oz. burger cooked to your preference topped with slow cooked pulled pork, house smoked bacon and a savory bacon bourbon jam.

Barbecue… bacon… bourbon… your encounter with a burger doesn’t get much more Southern than this.

The Hogtown is crafted 
by Fifth and Federal’s
Chef Rufus, formerly
of Toy Town Soul
Food in Amherst—this piece of pork lovin’ goodness is a nod to the nearby Madison Heights.

Y’all will not be able to put this one down after the first bite.

Wash it down with: Their house brew, Chaos Federal Reserve—a Scottish ale brewed by Chaos Brewing Company then aged in Smith Bowman bourbon barrels.




Lynchburg Living Top Teacher Award Winners 2017-2018






Coastal Virginia Attractions Insert




Upfront March/April 2018

Mark Your Calendars March/April

Design on Stage
March 8, 12 p.m.
Home décor enthusiasts will not want to miss this second annual event at the Academy Center of the Arts. This year, celebrated interior designer Meg Braff and Steele Marcoux, Style Editor of Country Living, are the featured speakers. Tickets include a seated box lunch and wine. For more information, visit academycenter.org.

Empty Bowls Fundraiser
March 24, 11:30 a.m.
Support Lynchburg Daily Bread at the 9th annual Empty Bowls Fundraiser at the Academy Center of the Arts. Your $20 ticket not only includes soup tastings, bread and dessert but also a handmade ceramic bowl donated by a local potter. Buy your tickets at etix.com.

Art Expo Lynchburg
April 14, 11 a.m. – 4 p.m.
For one day only, Lynchburg Parks and Rec will transform the Miller Center into a fine art trade show. Stop by to see art vendors, galleries and live art demonstrations from local artists. Bring the whole family to this event that is free for everyone. More information at lynchburgparksandrec.com/art-expo-lynchburg.

Lynchburg Garden Day
April 24, 10 a.m. – 5 p.m.
It isn’t officially spring in the Hill City until Lynchburg Garden Day! Walk through five private homes and gardens, dating from 1870 to 1950, and see the diverse architecture and history the heart of Lynchburg has to offer. Find ticket information at vagardenweek.org.

Downtown Loft Tour
April 28, 10 a.m. – 4 p.m.
Lynchburg’s “loft life” has really taken off! This annual event, benefiting The Free Clinic, opens the downtown area’s newest apartment-style properties to the public. Whether you are
in the market for a new place to live or just curious, this tour will show you how much downtown Lynchburg is changing. Buy tickets at freeclinicva.org.


Local Openings & Closings

Hello! to Salon 1223 on Rivermont Avenue.

Hello! to Carly and Company Gifts on Forest Road across from Food Lion.

Goodbye to downtown Amherst eatery Lori’s Restaurant.

Hello! to East Coast Wings and Grill on Forest Road, expected to open this spring.

Goodbye to Ice Cream Dream on Jefferson Street.

Hello! to Maylynn’s Creamery, opening on Jefferson Street this spring.




Artists Profile: Arnulfo Murillo Galvan Jacinto, Jr. March/April 2018

Age: 56 | Title/Occupation: Creative Director/CEO of Jacinto Enterprises

Art has been a part of your life since your earliest memories. Tell us about your dad and what you learned from him growing up.

My dad was awesome! He had the gifts of humor, love, imagination and art. I can remember being in his studio as young as 3 years old. I had a table where I would try to imitate his paintings, utilizing line and shape. At age 5 or 6 I understood perspective and composition, and by age 10 I began to understand color theory.

My dad was extremely gifted. He painted in oils, painted murals, developed logos, and created ads for local businesses. He gave me advice that I never forgot. He said, “Never, ever, ever let anyone place you in a box. You paint, draw, create, express, and illustrate what your heart and God tells you, not where people want to place you. They will tell you that you are either a fine artist or commercial artist or illustrator. Don’t conform to their demands.”

Because of what he told me, when asked what kind of artist I would consider myself, I say, “An artist that creates.”

What was school like for you as a child and teenager?

I loved school until I hit the 4th grade. During the ’60s, the educational system in California was structured in such a way that my learning style did not match the teaching methods. I was labeled as a “slow learner” and was placed in a “special class.” What was not taken into account was that I was not an analytical learner but a global visual learner. Compound that with my dyslexia and auditory processing disorder and instructions and explanations were just words. I was bullied not only by my classmates but teachers as well.

Eventually my reading suffered and studies were impossible. The only thing I thought I could do was art, music and swimming. In 1975, I met Paul Royle, who was the head coach of our city swimming team who also became my high school teacher (and is still a friend of over 40 years). He painstakingly peeled all the garbage away. I was learning physics through swimming, math through music, and my art was teaching me about history, anthropology, geometry, architecture, and even astronomy. Art and art history connected the subjects in school. I was learning and did not even know it. This led to self-confidence and eventually I began to excel not only in art but also in sports, including setting records and state championships for swimming and becoming a national champion and Olympic paddler for sprint kayaking. Still, through all these accomplishments, I doubted my intelligence and knowledge, even after being accepted to the University of Southern California’s Roski School of Art and Design.

Moving on to college, you met someone special. But didn’t know it at the time?

Before I was accepted to USC I had to go back to Ventura Community College to repeat some classes that were hurting my GPA. It was there I met my college sweetheart Alisa Ontiveros. She was a soccer player at the time and had graduated with honors—she helped me pinpoint the areas in Algebra in which I was struggling. We dated that year and fell in love. The plan was that while I was at USC she was going to transfer to Pepperdine in Malibu and play soccer, but that changed when she received an athletic scholarship to Liberty University. We thought we would make the long-distance relationship work but later broke up.

What type of work did you do after college?

Throughout my life I have been in and around the arts. I designed t-shirts for high schools and organizations in Ventura County and worked on advertising for businesses, signs and murals for homes and business. Once I graduated I thought I would be teaching high school art and coaching; however, things went in a whole different direction. Right after graduation I worked on the set of How the Grinch Stole Christmas starring Jim Carrey. Then, I was selected as the national junior development coach for Olympic sprint kayaking. I accepted and was working at both Olympic Training Centers in Lake Placid and Chula Vista while also building my own sprint kayak team in Ventura County. I later began working for a billboard company as the airbrush supervisor and developed my own art studio. I worked on movie billboards for corporations such as Disney, Universal, and Warner Brothers and movies such as Armageddon, Mask of Zorro, and Godzilla.

And while in California, you also added teaching to your resume.

Yes! Paul, who I spoke of earlier, told me I would be a great teacher because of what I went through as a child. I began teaching art and art history at Christian high schools in California. I found that the arts really took a back seat in education as many school systems today feel the arts are a waste of time and money. In my opinion, the problem is not the arts, but rather how they are taught, at least in California, where there is no curriculum. I teach my art classes using a very structured curriculum that I have developed. Not only do the students learn about the fundamentals of the arts such as materials, tools of the trade, and theories in composition and color but also art history and how it connects to other subjects. I also teach critical thinking of art history, not just regurgitated information.

When did you and your wife move to Lynchburg and why?

Now, remember I said Alisa and I broke up back in ’93? Well, we didn’t see each other for 18 years and neither of us married. In January 2010, we reunited via Facebook, and on December 10, 2011 we tied the knot. At this point I was rebuilding my life; I had a business that fell hard. When we got married I was teaching, but even with both of our incomes, we knew we would never be able to afford a house in California. Her sister and her family decided they were going to move back to Virginia, so that was when I made an executive decision for us to move back as well in June 2014. It also gave me the chance to pursue my master’s degrees at Liberty. I am currently pursuing a Master of Art in Teaching-Secondary and Master of Fine Arts, both of which I should complete by the end of next year.

What do you think of the Hill City?

I feel that Lynchburg is America’s best-kept secret. The beach is only three hours away, there is snow skiing here, and the one thing we have here that Southern California does not is four regular seasons. Also, the people are extremely friendly, social, and very, very polite. Another thing that is here is talent. The amount of talent in music, dance, and theater is amazing, from the kids of the elementary schools to the college and professional levels. There is also a lot of talent in the visual arts as well; however, my wife and I were extremely surprised with the lack of set designers and painters in the technique of airbrush. Much of the set work for the bigger performances are brought in from other states as far as Illinois, which opened the door for us.

What types of projects are you working on in the community?

When we arrived here in 2014 the plan was for me to fully concentrate on my master’s degrees, while my wife would be the breadwinner. But that plan went out the window—in a great way. In 2015 when I was cast in the Thomas Road Baptist Church Christmas Spectacular, the directors found out that I had worked on sets back in California and asked if I could do some airbrushing. This is where everything took off like a rocket. The next set I worked on was for Masterworx’s performance of Oklahoma. Once word of my work got out, I recruited my wife to help out with the sets and organize my schedule.

Today we are designing and painting sets in and around the Lynchburg area for high schools and other community theaters including the Academy Center of the Arts and Opera on the James. Last year my wife and I produced 29 sets throughout the area, and this year promises to be even bigger. My work is now expanding even further in commissions for children’s book illustrations as well as paintings and portraits. I’m also working on my cartoon characters called Rollerbots and the Elite 7; they will be featured this summer at my art show at the Academy Center of the Arts.

If there is one thing you wish you had known as an aspiring artist, what would that be?

Oh boy where do I start? Well, let me say this to young artists: There is money in the arts, and you can make a great living working in the arts. However, it requires more than just talent. You have to be willing to work hard, meet deadlines, and know where you want to go.

I would also want to tell teachers, parents, and friends of those who have artistic talent, do not tell these individuals, “Wow, you’re so talented you should become an artist!” That statement is equivalent to telling a child who is great in math, “Wow, you’re so gifted, you should become a mathematician!” Direct that artistic student into an area where their strengths are because once they laser into that field, they can expand into other areas beyond their dreams.

How can readers get in touch with you?
Phone: 805-617-8652
For theater set designs: ajsquared@att.net
www.facebook.com/AJSquaredProductions
For fine art, portraits, murals, etc:
jacintostudios@yahoo.com
www.facebook.com/JacintoStudios




The Buzz March/April 2018

Behind the Scenes
Photographer RJ Goodwin took 10 Top Teacher portraits in four days near the end of January. This year’s 2018 Top Teacher, Melissa Neumann, didn’t know she was going to be on the cover at the time of her session! See who made this year’s list starting on page 65.

Quotables
“I was labeled as a ‘slow learner’ and placed in a ‘special class.’ … The only thing I thought I could do was art, music and swimming.” – local artist Arnulfo Jacinto. Hear more about his school struggles and his unique path to Lynchburg on page 24.

#lynchburgliving
Hope Stevens (@hopestevensphoto) shared this photo showing a senior aviation student who had just completed his first solo flight! Be sure to share your photos with us on Instagram by using the hashtag #lynchburgliving!




Mango Habanero Balsamic Shrimp

Put away the slow cooker and soup ladle… and emerge victoriously from the doldrums of winter mealtimes with this spring-inspired recipe. Remember your backyard grill? Clean it up, then follow directions to create this tasty shrimp marinade with contrasting flavors of mango, chili peppers, red onion and garlic. It’s perfect for a twist on the typical family dinner—or better yet, invite some friends over and take advantage of a warmer spring evening on the porch!

Ingredients:
1 small red onion (minced)
2 garlic cloves (minced)
1 lemon (zest and juice)
3 tablespoons White Mango Habanero Balsamic Vinegar
1/4 cup extra virgin olive oil
Salt to taste
Freshly cracked black pepper to taste
2 pounds large shrimp (peeled and cleaned; tail on)

INSTRUCTIONS:
Mix together the marinade ingredients in a zip-top bag or baking dish then add the shrimp. Allow the shrimp to marinate for 20-30 minutes in the fridge. Remove shrimp from marinade and skewer onto soaked wooden skewers. Preheat grill. Place shrimp on the grill and cook for 2 minutes per side or until cooked through but not tough. Remove from skewer and serve with your favorite side dish. Drizzle with more balsamic vinegar if desired.

Serves 4

Cooking Tip:
For the best possible results, buy fresh shrimp on the day that you plan to grill them. Shrimp thaw quickly and can go bad even more quickly. Make sure that you buy either jumbo or colossal sized shrimp for easier grilling.




Living Out Loud March/April 2018

An Old-Fashioned Thank You
Sometimes our reader feedback comes in the mailbox (not the inbox). Betty Drinkard, president of the local Mended Hearts chapter, sent a handwritten note to editor Shelley Basinger, saying: “Now, our community knows some of the many things we do for them… Thank you and your staff for a job well done!”

Social Media Shout Out
Selena Campbell, interior designer featured in the Home department of our January/February issue, wrote about her experience with Lynchburg Living, calling it “flattering and exciting.” She went on to say, “We are very pleased with the story and the way the writers represented our style.” Thank you, Selena, for letting us into your home!

Mouth Watering Event
When we posted our Battle of the Burgers event on Facebook in January, it took off like a wildfire! We hope to see you at Riverfront Park on June 10th. Look for more details at LynchburgLiving.com!

Hard Earned Cash
In January, Lynchburg Living and the Retail Merchants Association presented checks to the 1st, 2nd and 3rd place float winners in the Lynchburg Christmas Parade. (Don’t worry, we didn’t make them carry these giant posters to the bank; there were normal paper-sized checks waiting for them, too!) Pictured top to bottom: 1st Place, Heritage Baptist Church; 2nd Place, Steph’s Bubbles & Bows; 3rd Place, Piedmont Beekeepers Association.


We Want To hear From You!
Send us an e-mail to shelley@lynchburgmag.com. Correspondents must identify themselves; names may be withheld on request. Lynchburg Living may edit or condense.




Person of Interest: Luis Quijano March/April 2018

AGE: 19 | TITLE: Liberty University
senior fashion design student

You are in the middle of some research that almost sounds a little impossible! How did you become interested in the concept of growing your own clothes?
I originally needed a topic for my public speaking competitions with LU’s Forensics Team and had encountered a Ted Talk by Suzanne Lee called, “How to grow your own clothes.” Then, I decided to use the topic of bacterial cellulose (vegan leather) as my research focus in the Honors program. Through this experience of learning how to grow my own vegan leather, Sacha Laurin, owner of Kombucha Couture, guided me through the various proportions and I was able to begin to grow it. I started applying for research grants. Now, I have completed my Honor’s thesis, while I continue to learn about the process.

How does the process work?
You need water, sugar, green tea, kombucha tea and a container. Boil the water so it no longer contains chlorine or fluoride or use distilled water. Add the sugar, and mix it into the water letting it dissolve. Next, steep the green tea for approximately 10 to 15 minutes, letting the combination cool to room temperature within your container. After the batch is at room temperature, you would insert the kombucha tea, allowing the mixture to grow three to four weeks. Around that time, you will see a thick layer on the surface of the liquid that would then be dried into your vegan leather.

The fabric is described as “sustainable.” What did you learn about the fashion industry that made you want to study this?
Unbeknown to most, the fashion industry is among the most polluting industries in the world, second only to oil. The industry perpetuates an enormous amount of waste environmentally, chemically, and textile-based. The process of growing bacterial cellulose removes most of the steps needed in today’s industry—from growing the resources, making the fibers, converting fibers to thread, and using threads to create the final fabric.

You even spent some time in Australia, right?
I was awarded the Provost’s Award for Research Excellence grant through Liberty University and that allowed me to go to Brisbane, Australia from May to August 2017. I partnered with the Queensland University of Technology and the State Library of Queensland to explore alternative sugars for the growing process of bacterial cellulose (tea leather).

What’s next for you in your journey?
Currently, I am working on designing a collection of sustainable garments for LU’s annual FACS fashion show in April. After I graduate with my B.S. in Fashion Design in May, I will be continuing research with bacterial cellulose, and hopefully begin pursuing my Ph.D. at the Queensland University of Technology in Australia. I am a Fulbright semifinalist for Australia to pursue research in bacterial cellulose. Semifinalists will be notified about finalist notifications in March and April.