Title: Architectural Renderer, Owner of Point Of View, LLC | Age: 68

How long have you been doing this and what led you down this career path?
As I was growing up I was constantly drawing and loved art projects. But when I entered college I floundered with general art courses. A wise professor recognized this and suggested I look into some design-oriented paths. I switched over to Architectural Design and was surprised to learn that most assignments included doing renderings in perspective and color to show the instructor we could visualize the final design. While most of the class groaned at the notion of drawing, I was ecstatic. As a professional Interior Designer, I would get requests from my colleagues to produce some for their presentations. I made the decision to turn renderings into a business, and now I’m in my 36th year.

You have created a business around what can be considered a “lost art” in the architecture world. How did computers change the demand for hand-drawn architectural renderings?
I graduated in 1978 B.C. (Before Computers) so for me personally it was many years before Computer Aided Design (CAD) started to encroach on the hand-drawn market. As personal computers got more sophisticated with 3D capabilities, it seemed like everyone was getting into the act. This took some of my business away, but not enough to lure me away from the pencil. I also realized that even though the demand for hand-drawn images diminished somewhat, the recognition of the benefits and importance of renderings increased throughout the design industry.

And as you can attest, a lot of businesses and organizations still want that hand-drawn “look.” Why?
CAD generates an almost too photo-realistic representation for the design concept. As a significant part of design presentations, clients get more excited looking at a visual that has an artistic look. Another advantage to the hand-drawn method comes when the design is still in the conceptual stage. Computers can only convey specifics where art has imagination and can fill in the blanks.

Do you still love it just as much as when you started?
Absolutely. I consider what I do as providing a service to the architecture community. The ultimate satisfaction comes when the client regards my drawings as an essential part of their design process. I have a photograph of a CEO giving the press corps a tour of a new hotel during construction and carrying a stack of my renderings to show what each space will ultimately look like. That’s pretty rewarding.

What types of renderings have you drawn for clients over the years?
There are quite a few renderers who specialize in exterior building art, but few concentrate on interiors as I do. But that doesn’t limit the subjects that I’m asked to produce, especially in the commercial field. Hotel jobs usually include lobbies, restaurants, bars, guestrooms, pool areas, etc. Museum exhibits and custom trade show booths are always a treat because there’s usually a lot of fantasy involved. Of course, I always look forward to the house drawings for homeowners who want their dream home in art. Some realtors even give them as appreciation gifts to clients for choosing them to list their home.

Which ones are your favorite to do? Any drawing in particular you are the most proud of?
A real sense of pride comes from doing local projects, like when I saw my rendering of the Lynchburg College Drysdale Student Center on a couple of billboards. I’m especially proud of how the exterior of the new Lynchburg Humane Society building turned out, not to mention several views of the Randolph College Student Center and several financial institutions. My favorite ones happen when I can look at the design elements I’m given to render and instantly know if I feel a connection to the space and would like to visit it after it’s built.

Tell us how the process goes when you work with a client, from start to finish.
It all begins when a designer or architect gives me their design package that includes blueprints of the room or building, photos of furnishings and material samples. They indicate the viewpoint they’d like to show, and I visualize what all these pieces of the puzzle will look like as a final design. I email the drawing in stages for their input just to make sure they don’t have any second thoughts about their design. Perspective drawings have a way of revealing surprises even to the designer.

And computers can make things a lot easier at times, right?
Before computers I was creating renderings directly on illustration boards big enough for presentations, making changes and design revisions nearly impossible. Being able to scan the original to digital format, I can render a change if necessary in a separate drawing then cut and paste it onto the original. I consider this a supplement to my mixed media creation. And of course, emailing drawings saves me from delivery issues and connects me with clients all over the country I’ve never met—and they receive them instantly. In addition, as a digital image the client has the ability of sending the art conveniently to printing services to reproduce them in sizes from a billboard to a brochure.

What types of mediums do you use when creating a rendering?
Markers are my primary tool, and accents are made with colored pencils. In school, they teach the mechanics of creating perspective, but not how to render. I got my hand on every rendering book I could and studied different techniques and styles and marker seemed to be a good fit for me. Marker manufacturers have come a long way since the “Magic Marker” days, and now offer hundreds of colors and tones that give me more realism and flexibility. I’ve been able to develop a wash effect that many clients mistakenly identify as watercolor. And that’s all right with me!

What advice would you have for someone wanting to enter this field?
Expect to put any artistic ego aside. Realize not all design projects to be rendered are award winners, but treat them as though they are. My job is to convey the vision of the designer in the most aesthetically effective means and in the least amount of time possible. Having a design background helps in understanding the designer’s development process, but that also means accepting the constant revisions that occur throughout the drawing creation with grace.
How can readers get in touch with you?

My website: povrenderings.com or Facebook: facebook.com/povrenderings

Behind the Scenes
The wreath seen on our cover is made from clippings gathered from the country property of Holly Watters, VistaGraphic’s VP of production. And a special thanks to our hand model and online content editor Grace Silipigni, art director Chris Meligonis and photographer Dave Uhrin.

Quotables
“I kind of pictured it as you go through this class and then you just get a kid and they are like, ‘good luck.’ [But] we were just surrounded by support.” – Adam Mullins on his transition to becoming a foster parent. An in-depth look at the misconceptions about foster care starts on page 63.

#LynchburgLiving
Kelly Mortemousque posted a photo complimenting the “amazing” meal she had at the Lynchburg Grows Greenhouse Dinner on September 30. The second annual event was sold out!

Be sure to share your photos with us on Instagram by using the hashtag #lynchburgliving!

It’s a dessert many people drool over but are too intimidated to make for themselves: the decadent, but finicky, cheesecake.

Donna Kelly makes it look easy. Just call her “The Cheesecake Lady.” (Some people actually do!)

It’s a title she has earned after not only perfecting the art of the standard cheesecake, but also learning how to make 70 different types of recipes/flavors.
You crave it? She will create it.

It all started 15 years ago when her boss at Charley’s Restaurant needed a dessert for the weekend. She knew how to make some sweet stuff but didn’t consider herself an expert. She made a carrot cake—and it was a hit. That opened the door to her experimenting with more restaurant-worthy desserts, including cheesecake.

“People are scared to make cheesecake. They go, ‘I couldn’t ever do that’,” Donna says. “It just takes a little patience… and practice too.”

Donna says first, don’t “beat it to death.” Aside from the first three minutes of mixing, only beat the cheesecake batter when you have to as you add ingredients. Overbeating will result in a dry and cracked cheesecake, she says. Putting the cheesecake in a water bath (see tip on next page) also helps reduce cracks. She also suggests freezing your crust to get a “nice, tender” end result.

So stop fretting, pull out your mixer and follow Donna’s recipe. You might not be “The Cheesecake Lady” but you can still wow your friends and family with one of her fabulous creations.

Blueberry White Chocolate Cheesecake

Crust Ingredients:
1 cup graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter

Cheesecake ingredients:
3 8-oz. portions of cream cheese at
room temperature
3 eggs at room temperature
1 cup sugar
1 cup sour cream
1 tsp. vanilla
1 cup of white chocolate chips melted
1/2 cup of fresh blueberries
1/3 can of blueberry pie filling

DIRECTIONS:
Preheat oven to 350 degrees. Grease a 9-inch Spring Form pan and line with parchment paper.

Combine crust ingredients and press into bottom of cheesecake pan. Put in freezer for at least 15 minutes.

In a large mixing bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs at low to medium speed one at a time, beating after each addition. Mix in sour cream and vanilla. Slowly beat in melted chocolate.

Line outside of pan with two layers of heavy duty aluminum foil.

Pour half of batter over frozen crust. Dot with fresh blueberries. Slowly pour remaining batter over blueberries. Spoon dollops of pie filling over batter. With a sharp knife gently swirl filling through batter.

Put cheesecake in roasting pan or large cake pan and add hot water (at least an inch). Bake 65 to 75 min. Center will jiggle slightly. Turn off oven and open door slightly. Remove after oven has cooled. Chill for 4 to 6 hours or overnight.

Butterscotch Cheesecake

Crust ingredients:
1 1/2 cups of chocolate sandwich cookie crumbs
2 tbsp. melted butter

Cheesecake ingredients:
3 8-oz. portions of cream cheese at room temperature
3 large eggs at room temperature
1 cup sugar
1 cup sour cream
1 tsp. vanilla
1 cup butterscotch chips melted

Preheat oven to 350 degrees. Grease a 9-inch Spring Form pan and line bottom with parchment paper. Combine crust ingredients and press into bottom of pan and freeze for at least 15 minutes.

In a large mixing bowl combine cream cheese and sugar and beat for 3 minutes on medium-high speed. At low to medium speed, add eggs one at a time and beat after each addition. Beat in sour cream and vanilla. Add melted butterscotch slowly and mix in thoroughly at low speed.

Line cheesecake pan with two layers of heavy duty aluminum foil. Pour batter over frozen crust. Place in roasting pan or large cake pan. Fill with hot water, about 1-inch deep. Bake 60 to 65 minutes. Center will jiggle slightly. Turn off oven, crack oven door and let cool. Chill 4 to 6 hours or overnight.

As we near the end of Virginia Wine Month, we remember why Wine Enthusiast magazine named us one of the 10 best wine travel destinations in the world. Each turn of our scenic roads brings a new adventure, perfect for your October wine trip. In one afternoon, you can go from rolling vineyards, to picturesque horse farms, to cozy country inns. A mouthwatering barbecue stand to a five-star restaurant serving Virginia’s finest wines. A stunning Viognier to a world-class Cabernet Franc. This is Virginia. It’s how we roll.

The more time you take, the more you’ll discover – every region, every vintage, every winery in Virginia is unique. The one constant is a warm welcome.

Virginia wines are now recognized among the world’s best, and there are over 250 local wineries ready to show you why. Although the exciting events and special promotions of October Wine Month are coming to a close, we encourage you to continue your exploration of Virginia’s stunning vineyards and award-winnings wines. Be sure to visit VirginiaWine.org for a complete list of wine-related activities.

Drink Local October Challenge
Be true to your roots, Virginia! In celebration of Wine Month, please choose a Virginia vintage when enjoying wine during the month of October. Whether at home or in a restaurant, be sure to support our local wineries. Tell us about your Virginia Wine crush at #VAWine and #OctVAWineMonth.

Always drink responsibly.
VirginiaWine.org
804-402-1896

While surfing the net… I came across this song about Lynchburg, VA. Many of you have probably already heard it, but to me it has the sound of “Virginia’s Red Dirt Roots”. I hope you enjoy it as much as I do! The song is titled, “Goin’ Down to Lynchburg Town”, by Randy Thompson. Below is a little bit of history about Randy and his music stylings.

Virginia has history nestled among its rolling hills and verdant valleys. The Piedmont region has witnessed turbulent and formative events that have in turn produced an uncommonly rich variety of compelling musical styles and voices. From Blues to Country to Bluegrass and beyond, it is a heritage that Virginia-based singer/songwriter Randy Thompson intuitively understands and brings vividly to life. His music lovingly embraces the past even as it blazes kicking, picking, singing and rocking into the 21st Century.

Randy Thompson can trace a Virginia bloodline back to the early 1700s. Thompson, who now resides in the small town of Clifton, gives true meaning to the term “roots music.” Like his musical antecedents, Randy draws inspiration directly from his own experience, creating starkly drawn musical and lyrical pictures.

Randy’s 1998 debut, ‘Wearin’ Blue,’ garnered widespread critical acclaim, while his 2004 sophomore release, ‘That’s Not Me’, expanded on achievements and generated significant airplay on both a national and international level, debuting at No. 1 on the International Hotdisc chart and reaching Top 40 on national Americana, Country, and Roots Rock charts. AboutCountry.com was among a number of sites and magazines that listed ‘That’s Not Me’ as one of the top 10 albums of 2004.

The release of ‘Further On’ in 2008 took Randy Thompson to a whole new level, receiving positive reviews from radio and industry worldwide. Brian Ahern from Country Music UK said, “for me, this is the very essence of what country music is all about…. Through Randy Thompson and Further On country music has done it again”. It was instantly picked up by Sirius XM and hundreds of radio stations, both Americana and Country, all over the US, Europe and Australia and spawned three more Top 5 Hotdisc chart singles. The album opened many new doors for the artist including, European tours, national television, a movie soundtrack appearance, and an NPR radio special.

‘Collected’ stands ready to raise the bar once again for Randy Thompson. The album will be simultaneously released in the US and Europe on Jan 24th 2012. ‘Collected’ is a compilation of fifteen tracks recorded over the last thirteen years, including three newly released tracks, a 2011 single, and eleven songs taken from Randy’s previous releases. The album includes eight Top 10 International Hotdisc singles and a Top 40 American country single, ‘Sound Of The Rain’. For Thompson, the new CD is a humble offering to the fans who, he says, “Chose the songs themselves. These are the tunes that my fans ask for again and again at my shows. I wanted this to be the album that you’d play in the car when you’re driving down Route 66 with the windows wide open.” There are a few ballads here, but the bulk of the material is more mid to up-tempo Americana country rockers. Regardless of tempo, Thompson’s distinctive voice captures the listener, while his unerring guitar work and compelling pen continue to justify his ever-expanding fan base.

The Randy Thompson Band is a touring powerhouse. The Washington Post said of a recent performance, ‘He can really put it across in a live setting with undeniable confidence….a compelling performer”. The Randy Thompson Band hits the road in 2012 to fulfill on the unstoppable momentum they have built and forged on the road, the path carved from hard-lived experience. Randy Thompson’s music, like the man, cannot be stuck in one place and expected to stay put. Call it country, call it roots music, call it Americana; but if you want to call an artist who knows where he comes from, where he stands and how to make the most out of both……call Randy Thompson. It’s the sound of the Virginia hills, of war and peace and love and fear. Randy Thompson’s music is the sometimes sad, often simple and always beautiful sound of the truth.

To read more about Randy, visit his Facebook page.

October is Virginia Wine Month and a great time to get out and discover your favorites.

Virginia is the nation’s fifth largest wine grape producer and our wines are now consistently recognized around the globe. Not all wine grapes grow well here, but some truly thrive. Chardonnay is the state’s most planted grape, creating rich and full-bodied wines, that are a testament to the grape’s versatility. There are over two-dozen other Virginia varieties, including well-known favorites like Merlot, Cabernet Sauvignon, Pinot Gris/Pinot Grigio and Sauvignon Blanc. There are, however, some wonderful surprises, too.

Red Bordeaux varieties, particularly Cabernet Franc, Nebbiolo, Petit Verdot and Tannat, grow well in Virginia’s warm climate and have become extremely popular throughout the state.

Our Cabernet Franc has earned an international reputation and is considered to be among Virginia’s best red wines. It is a spicy, peppery wine with aromas that can contain plum, blackberry, violets and tobacco notes. Well-spiced meat dishes or an aged cheese plate make perfect pairings for this flavorful red.

Nebbiolo is one of Virginia’s best kept secrets. It is grown very selectively throughout the Commonwealth, and requires a long growing season. Nebbiolo has a distinctive brick-orange color and pairs especially well with earthy flavors. A perfect match for truffles, it is also wonderful with braised short ribs, rack of lamb, or mushroom risotto.

Generally used as a blending grape in Bordeaux, Petit Verdot has come into its own as a Virginia varietal. It creates a dark, full-bodied red wine characterized by dense, dark fruit with spicy notes of leather, coconut, smoke and dark chocolate. Pair with steak, rich sauces, barbecue and strong cheeses to showcase both wine and food to their maximum potential.

Another French grape, Tannat, is becoming a rising star in Virginia. Along with earthy flavors and spice, Tannat’s full-bodied palate showcases fruit flavors including plum and raspberry. Usually produced as a single varietal wine in Virginia, its smoky character makes it a perfect pairing for sausage, roasted meats and strong aged cheeses.

Emerging Virginia whites of interest include Albariño, Viognier and another French white variety called Petit Manseng.

Albariño is highly aromatic and showcases intense lime, apple, hyacinth, almond and grass notes that are balanced by a naturally high acidity. This lively wine is made in a dry style without oak and is best served young. It is wonderful with fresh fish and seafood of all kinds as well as other light meats, and is a lovely accompaniment to goat cheese.

Viognier has become somewhat of a signature white wine for Virginia. Internationally, Virginia Viognier has consistently earned praise for its intense and complex aromas of stone fruit with tropical notes. It is a superb accompaniment to rich dishes such as lobster, veal, pork and cheeses, and particularly shines when paired with a rich sauce.

Petit Manseng is a white wine variation of the black Manseng grape, whose name derives from its small berries. It features rich aromas of candied fruit and spice which are often complemented with flavors of honey, nuts and pineapple. Quickly gaining critical acclaim in Virginia, Petit Manseng goes well with a variety of foods including moderately spicy Asian and Thai dishes.

To see how your favorites stack up against the experts, check out the medalist winners from the 2017 Virginia Governor’s Cup wine competition at www.virginiawine.org/governors-cup

Drink Local October Challenge
Be true to your roots, Virginia! In celebration of Wine Month, please choose a Virginia vintage when enjoying wine during the month of October. Whether at home or in a restaurant, be sure to support our local wineries. Tell us about your Virginia Wine crush at #VAWine and #OctVAWineMonth.

Always drink responsibly.
VirginiaWine.org
804-402-1896

October is Virginia Wine Month, and a great time to discover why Wine Enthusiast magazine named us one of the ten best wine travel destinations in the world. Lots of new and exciting things are happening at Virginia wineries these days. The state is consistently recognized in publications like Wine Spectator, the Washington Post and the New York Times as one of the country’s most promising wine regions. Virginia was also named one of the World’s 10 Best Wine Travel Destinations by Wine Enthusiast magazine.

Some are surprised by Virginia’s winemaking success, but in fact, the birthplace of America is also the birthplace of American wine. In 1619, early settlers were required by law to plant grapes in hopes that Virginia would become a major wine source for the British empire. Unfortunately, due to disease and drought, little came of the initial harvest.

Thomas Jefferson tried to grow wine grapes for over 50 years, yet could never produce a single bottle.

In the 1820s, wines made from Native American grapes met with great success, and in 1873, a Virginia Norton wine was named “best red wine of all nations” at the Vienna World’s Fair. Alas, Prohibition promptly halted the momentum in the early 20th century.

Despite the setbacks, some visionary vintners persevered. Thanks to modern viticultural advances and refined planting techniques, the winemaking dream that began in 1619 has finally become a reality.

Virginia wines are now recognized among the world’s best, and there are over 250 local wineries ready to show you why. There are exciting events and special promotions going on all month long. Be sure to visit VirginiaWine.org  for a complete list of October Wine Month activities.

Drink Local October Challenge Be true to your roots, Virginia! In celebration of Wine Month, please choose a Virginia vintage when enjoying wine during the month of October. Whether at home or in a restaurant, be sure to support our local wineries. Tell us about your Virginia Wine crush at #VAWine and #OctVAWineMonth.

Always drink responsibly. VirginiaWine.org 804-402-1896

October is Virginia Wine Month, and a great time to discover why Wine Enthusiast magazine named us one of the 10 best wine travel destinations in the world. Here are a few tips to help maximize your Virginia vineyard experience.
1. Do your homework. Are there specific types of wines you want to try or viticultural areas you’d like to visit?
2. Go to VirginiaWine.org and plan your route. There are existing wine trails designed to make the most of your trip. It’s recommended to visit no more than three to four vineyards per day, and if possible, go during the week for more personalized attention and less crowds.
3. Check out each winery beforehand for details. All have different hours, special events, tasting policies and group availability. Many require advance notice for larger parties.
4. Travel smart. It’s important to have bottled water on hand to stay hydrated between tasting sessions. All those sips can add up. Experts recommend spitting out wine after tastings to ensure sobriety. And be sure to have a designated driver.
Virginia wines are now recognized among the world’s best, and there are over 250 local wineries ready to show you why. There are exciting events and special promotions going on all month long. Be sure to visit VirginiaWine. org for a complete list of October Wine Month activities.

Drink Local October Challenge Be true to your roots, Virginia! In celebration of Wine Month, please choose a Virginia vintage when enjoying wine during the month of October. Whether at home or in a restaurant, be sure to support our local wineries. Tell us about your Virginia Wine crush at #VAWine and #OctVAWineMonth.

Always drink responsibly. VirginiaWine.org 804-402-1896

October is Virginia Wine Month, and a great time to discover why Wine Enthusiast magazine named us one of the 10 best wine travel destinations in the world. Each turn of our scenic roads brings a new adventure. In one afternoon, you can go from rolling vineyards, to picturesque horse farms, to cozy country inns. A mouthwatering barbecue stand to a five-star restaurant. A stunning Viognier to a world-class Cabernet Franc. This is Virginia. It’s how we roll.

 The more time you take, the more you’ll discover ― every region, every vintage, every winery in Virginia is unique. The one constant is a warm welcome. 

 Virginia wines are now recognized among the world’s best, and there are over 250 local wineries ready to show you why. There are exciting events and special promotions going on all month long. Be sure to visit VirginiaWine.org for a complete list of October Wine Month activities.

Drink Local October Challenge Be true to your roots, Virginia! In celebration of Wine Month, please choose a Virginia vintage when enjoying wine during the month of October. Whether at home or in a restaurant, be sure to support our local wineries. Tell us about your Virginia Wine crush at #VAWine and #OctVAWineMonth.

Always drink responsibly. VirginiaWine.org 804-402-1896