5 Pieces of Advice to Improve the School Year

Whether a child is starting school for the first time or returning to the classroom as a senior student, heading “back to school” is the perfect time to start fresh and begin the year in the right mindset.
We asked people in all areas of Lynchburg City Schools to give their best piece of advice to students of all ages.

“Be involved as much as you can.”

Marcy Farris sent her son, Ben, off to school for the first time in the fall of 2016. She said during the transition process, she made sure to go to all the orientations she could and ask every question possible. “If you have questions, ask them,” she says. “Chances are someone else is wondering the same thing.” In fact, many times after a meeting she would have several parents come up to her and thank her for asking the questions they were too scared to voice.
Farris said her son’s school, Bedford Hills Elementary, was always supportive and never made her feel as if the question was too small or insignificant. If they didn’t know the answer, they were willing to find out. She felt much more prepared this year as Ben returned for his second year. Now that she has a year of the school routine under her belt, she plans on being involved as much as her schedule will allow her.

“Tell your children what to expect.”

As the principal of Dearington Elementary School, Daniel Rule is no stranger to the back-to-school mindset. However, this year is a little bit different, as his oldest headed off to Kindergarten this fall. “A lot of time, children are excited to go to school, but that excitement fades when they realize they have to keep coming back day after day for years and years,” says Rule.
Get them interested in meeting new friends and learning new things. For example, in the weeks leading up to the first day, Rule gave his child regular “Kindergarten tests” by asking him to perform tasks such as showering by himself or pouring milk. “It really gets him excited about things,” he says.
Rule’s final piece of advice is to make sure your child knows their bus number. While the teachers will know it, it’s helpful if the child knows what number to look for and has it written down somewhere they can easily check, such as on their backpack.

“Every new year is a chance to start fresh.”

“Often, students get into their heads that just because they had a bad year or weren’t a good student last year, that this year is going to be the same,” says Catherine Bragg, eighth grade English teacher at Dunbar Middle School.
However, Bragg doesn’t let this attitude stay around for very long in her classroom. On the first day of school, she lets her students know they can start fresh if they would like, giving them a chance to do better. “My eighth graders are still trying to decide if they want to participate in school or not, so I try to encourage them as much as I can,” Bragg says.
In the classroom, Bragg spreads this idea to daily life as well. She reminds students that just because they were grumpy or tired the day before doesn’t mean they can’t do well in the present. She encourages parents to utilize this mentality at home and has seen it turn student
mindsets around.

“Don’t be afraid to reach out to teachers and peers about anything you need help with.”

Mary Kate Comerford is a rising senior at Heritage High School. “When starting a new year and a new grade, it’s a big change and adjustment,” she says. Comerford says she has a lot of questions at the start of each year and utilizes those around her for answers.
Normally, she asks upperclassmen about teachers—what to expect about their personality and workload. However, last year she had a history teacher who was new to the school. Since none of her peers could offer any information, Comerford went straight to the teacher to get answers. The teacher responded by laying out all the expectations for the year, a timeline Comerford could use to anticipate assignments, and guidelines for assignments. Comerford says, “Reaching out to her made me more comfortable. I didn’t have to go in blind.”

“Stay on top of your grades.”

As the director of Heritage High School’s Future Center, Leidra McQueen helps prepare high school students for college. “Your GPA starts ticking on day one of high school, and it’s important for students not to let it slip,” she says. The clock starts even earlier for those who take high school classes while still in middle school. Even though GPAs carry over from year to year, McQueen says each year is still an opportunity to start fresh and recommit to doing well.
For those who struggle with a low GPA, assistance is available. Both E.C. Glass and Heritage high schools offer assistance through Beacon of Hope. The two Future Centers offer tutoring, SAT and ACT prep courses, financial aid assistance and college admission guidance.

“Best Of Lynchburg” Awards
The finalist round for the “Best of Lynchburg” Awards is underway now through September 25. Head to lynchburgliving.com to cast your votes for the top 10 nominees in every category! The top five of each category will be published as winners in our January/February issue.

Lynchburg Restaurant Week Donations
For the first time, Lynchburg Restaurant Week partnered with Meals on Wheels of Greater Lynchburg. During the one-week dining event June 10-17, $415 was raised for the nonprofit. Thank you, Lynchburg, for your giving spirit!

Positive Feedback
Riverviews Artspace wrote on Facebook, “Lynchburg Living did a great article on Ken Faraoni and his art. … Celebrate your local artists and local artspace!” DebraLee Hovey, organizer of the SML Charity Home Tour, wrote to the editor about the July/August Home feature: “We all loved the spread you did … It came out fabulous. Thank you for your professionalism and for making our home tour look as great as it really is!”

We Want To hear From You!

Write to Feedback, Lynchburg Living magazine, 1035 Avalon Dr., Forest, VA 24551. Send e-mail to feedback@lynchburgmag.com.

Correspondents must identify themselves; names may be withheld on request. Lynchburg Living may edit or condense letters.

Aspiring Librarian
Age: 7

Why did you decide you want to be a librarian when you grow up?
Because you get to look at books!

Where did you get the idea to create the Little Mimosa Library at your house?
I said that I wanted to be a librarian, then my daddy showed me a little library once downtown.

You had a lot of help from your family, especially your grandfather. How did he help?
My Dan Dan built the library for me.

Have people been using the library so far?
Yes! Pinocchio was the first book checked out.

Why do you think reading is important?
Because it helps you learn about stuff. I love when my daddy and mommy read to me. I love a lot of books like Fancy Nancy, The Hobbit, and books about Narnia.

Check out the newest Little Free Library
in Bedford County, located at the Goode Rescue Squad. Usually using scrap wood and donated materials, the Bedford Rotary Club has helped create five of these across the county over the past two years. The libraries further their goal to support education and a love of reading.

Photo by Jonathan Freitas of Sheffield Elementary School Photography Club

During the 2016-2017 school year, Sheffield Elementary School introduced its first
Photography Club for students. Fifth graders must be selected for the club; it serves as an incentive for positive behavior as well as a program for kids who are interested in photography.

Do you think you have a good perspective on the Lynchburg area?
If so, send us a photo of what you feel is special to this area and it just may end up in the next issue of Lynchburg Living! Send all images (shot in high resolution, of course) to shelley@lynchburgmag.com.

Title: Visual Artist | Age: 45

In the past, you have described yourself as a folk artist. How would you define that genre?
I see folk art as an everyday art done by an untrained artist that is more decorative than aesthetic. I used to define myself as a folk artist for my lack of formal training but now, as my art has evolved, I’m leaning more to surrealistic or pop artist.

What do you hope people experience when they observe your artwork?
I want to bring the child out of the observer. I want to take them to an imaginary world inspired by nursery rhymes, fairy tales, lullabies and childhood memories. I want to generate a feeling of nostalgia.

What are your preferred mediums?
My favorite medium is acrylic paint. I also like making dioramas using wood and clay. I love combining elements like fabric and paint to make art dolls.

Are there any special pieces you have created over the years that stand out as being your “best”?
It’s hard to pick one because even the ones that aren’t the best have a reason to be and reflect a moment in my life I wanted to express.
From the public I get great reactions from “The Cat with a Pearl Earring”—they think of the movie and the painting “Girl with a Pearl Earring” by 17th century painter Johannes Vermeer. But since it’s a cat, not a girl, many think that is very amusing.
The other painting that brings a lot of compliments is “Sir Ram.” The texture of the horns and the folds in his clothes make people want to touch it and that gives me joy.

Where do you sell or show your art?
I sell my artwork at art shows, outdoor art festivals, art galleries, art stores and from home when I get commissioned work.
Once I had a fun experience when I needed to set up my booth in my front yard to check my new panels before an art festival. People driving by my house stopped and started shopping and I made a few sales. It was a very encouraging experience.

Take us back to your upbringing in Buenos Aires, Argentina. It didn’t take long for you to discover your talents.
I remember the exact day I thought I wanted to be an artist. I was in 5th grade and my teacher left the classroom for a while. She said we could draw on the chalkboard and I did. My classmates told me they liked my drawings and asked me to make drawings for them. They offered candy as payment and I gladly accepted.

After childhood, where did your art career take you next?
I kept drawing as a hobby; I wasn’t a painter—just drawing using charcoal and pencil. One day back in 2006, for my birthday, my husband gave me an acrylic paint set and brushes. I tried to use them right away, but it was like pushing mashed potatoes with a tiny mop. I went to the library and got some books on acrylic paint; I kept practicing until I got it.
At that time I was a stay-at-home mom of three young kids. One day I was browsing eBay and I noticed people were selling paintings. I posted my first painting and I sold it. My husband’s birthday was coming up, and I felt pretty good about being able to buy him a present with the money I had earned as an artist.
Selling my artwork online gave me confidence to apply to art festivals and shows. At my first art market I sold almost all my artwork and the owner of a nearby consignment store asked me if I would like to sell my artwork at her store.
Then at different venues, art store owners like Space Montrose in Houston asked me to show my artwork at their stores so I realized I didn’t have to be a part of so many art festivals (I was booking one a week)—I can just send my artwork to stores.

Now, you are taking care of a family of your own. How has having children changed you as an artist?
In the beginning of my career my artwork was more serious and realistic. From them I learned to have fun with my work and paint what I want to paint—not to pretend to be something that I’m not. I’m a silly mom who loves fairy tales and movies and that’s what I paint.

Do you think one of your children may follow in your footsteps?
I have four kids. All of them like art, and they are all very talented. One of them, my 17 year old, wants to follow a career in art. He is in high school and is already doing art commissions. He sold his first painting online when he was only 9 years old.
My 11- and 13-year-old girls’ drawing skills are amazing, but they want to be doctors like their dad. My 7-year-old boy is the only one who has not shown signs of liking art.

What is your best piece of advice for aspiring artists—including children and teenagers?
Work on your technique, practice and create. Don’t get too attached to your paintings so when you make a mistake or you are not happy with it you can let it go and move on to the next piece. Listen to criticism; consider it, but don’t dwell on it too much. People love to tell artists what to make or how to run their art business, but they are usually not in the art business. Don’t be afraid to be different.
I would also like the concepts of “starving artist” or “profitable hobby” to be removed of the way people approach this business. My experience of talking to young or aspiring artists is that they believe they are not going to make enough money as artists and that is not true. You can have a very profitable career as an artist. It’s hard work, but it’s possible.

What’s next for you in your journey?
Do you have any big goals?
I would like to have an art gallery and art center in the future.

How can readers get in touch with you?
They can visit my website at www.adrisart.com, follow me on Instagram at adris.art or on Facebook at facebook.com/adrisfolkart.

Rhonda Sydnor doesn’t really like football that much. But what she does like… is cooking delicious food for family and friends. So instead of sitting on the sidelines all season long, this James River Day School teacher finds a way to be a part of the fun in her own way.

Her husband, a long-time UVA football season ticket holder, takes the Hoos and his tailgating menu very seriously. “Each August, we get out my notebook that contains all of the tailgate menus I have put together for each game over the past 10 years that we have been together. He selects items for each game in the upcoming season,” she says. “It’s a tradition we look forward to each year.”

Her dishes fit a self-described “New Southern” style—she uses traditional Southern cooking techniques, such as real butter and whole milk. “But I also put a twist on foods such as adding good bourbon and brown sugar on grilled peaches,” she says.

Some of her best recipes are savory with no utensils required, perfect for parking lot parties—from homemade caramelized onion dip to stuffed ham biscuits. Eggplant parmigiana and “Oysters Rhonda” are also big favorites.

Enjoy trying out a couple of her delightful bite-sized dishes that will be sure to win over the crowd at your next tailgate!

Stuffed Mushrooms

You will need:
4 8-ounce containers of whole
Baby Bella and/or white mushrooms
2 cups fine plain breadcrumbs
2 cups fresh spinach, chopped
1/2 of a red, orange and
yellow pepper finely chopped
1 tablespoon minced garlic
3 shallots finely chopped
2 cups fresh basil chopped
1 8-ounce package of shredded
Colby Jack cheese
1 teaspoon sea salt
2 cups of olive oil

Preheat oven to 350 degrees. Remove the stems and insides of caps from mushrooms. Pour small amount of olive oil to coat the bottom of a glass baking dish. Combine remaining ingredients. Place mixture inside of each mushroom cap. Bake at 350 degrees for 30 minutes. Makes 30-45 mushrooms.

Stuffed
Mini Potatoes
You will need:
About 25 small yellow, red and
purple potatoes
1 cup sour cream
1 3-ounce bottle real bacon bits
(I use half of the bottle.)
1/2 cup fresh chives, chopped

Boil potatoes until cooked. Cut a small piece off each end so it will sit flat. Cut in half and use a melon ball scoop to remove the insides of the potato leaving an outer shell with a small amount of potato inside. Mix together remaining ingredients. Spoon mixture into potato shells and refrigerate one hour. (Tip: Use the inside part of potatoes for a side of mashed potatoes.)

Do you have some “local flavor” you want to share?
A dish friends and family beg you to make time and time again? We want to hear from you! Send an email with your recipe and explanation to shelley@lynchburgmag.com.

Mark Your Calendars Sept/Oct 2017

The Rocky Horror Show: September 7-30
Head to the woods for this hilarious and wild performance by the Appomattox-based Wolfbane Productions. Described as “a loving homage to the classic B sci-fi film and horror genres,” this show will get you in the Halloween spirit in no time! Find ticket information at wolfbane.org.

Old City Cemetery Candlelight Tours: October 13-28
See the cemetery come to life—in a not-so-spooky way. Professional actors in period costume will pretend to be cemetery residents, telling true stories from local history. Tickets must be purchased in advance; visit gravegarden.org for more information.
Learn more about local cemetery history on page
50 in our feature
“Tombstone Tales.”

Sedalia Chili Cookoff: October 21
As the weather starts to cool down, stay warm at this fall festival that’s been going strong for 21 years. Teams will compete to see who has the best chili recipe. Find out how to enter your chili or buy tickets at sedaliacenter.org.

Local Openings & Closings

Hello! to James River Adventures in Madison Heights.

Hello! to Country Kids Consignment Boutique on Leesville Road.

Goodbye to the Zaxby’s location in Forest.

Hello! to Iron and Ale restaurant in Cornerstone.

Goodbye to Open Porch Café in Wyndhurst.

Hello! to Corner Burger in New London.

Hello! to Hippos, a family-owned restaurant in Wyndhurst.

Goodbye to the Baby Giraffe’s storefront in the Forest Square Shopping Center.

Hello! to Brother Jake’s Brick Oven Creations, a new food truck.

Hello! to Rolling Dough Cookie Company in Cornerstone.

Hello! to the new, bigger location of Bräuburgers in Forest.

Step Up Your Game on Game Day with Upscale Accoutrements and Recipes That Extend Far Beyond Burgers and Brats

It’s that time of year again—the smell of charred meat wafting through the air, the raucous crowds cheering on their favorite team, the temperatures slightly beginning to cool off. Then, as the clock strikes noon, you take a sip of your first socially acceptable day drink to kick off the unofficial start to fall: The parking lot tailgate.

Read on for recipes, tips and more to step up your game this year and take your tailgate over the top.

Spicy House-Smoked BBQ Wings
Recipe by Anne Leonard
There are regular wings, and then there are these wow-inducing wings that are sprinkled with a dry rub, fried, doused in a combination of three sauces, slow-smoked and garnished with toasted sesame seeds and chopped scallions.

Time: About 25 minutes total
Yield: A dozen wings
Ingredients
Dry rub
1 tsp lemon pepper seasoning
1 tsp curry powder
1 tsp smoked paprika
2 tbsp garlic powder
2 tbsp salt
1 tsp pepper
Other materials
Wood chips
Foil
Sealable container
Wings
1/3 cup Peter’s Beach Barbecue Sauce
and Marinade
1/3 cup Tommy Bahama’s Blackberry
Brandy Sauce
1/4 cup A. Smith Bowman Barrel-Aged Bourbon Hot Sauce
1 dozen chicken wings, pat very dry
with paper towels
1/2 cup canola oil for frying
2 tbsp sesame seeds
2 tbsp scallions, chopped

Directions
Mix all ingredients for the dry rub into a small bowl and season both sides of the wings.
In a separate bowl, combine and mix the three sauces. Lightly toast the sesame seeds in a toaster oven for about 2 minutes. Keep a close eye on them since they can burn quickly. Once lightly toasted, remove and set aside. Create a packet of wood chips. Lay out a piece of foil and place a large handful of chips in the center. Fold foil over on each side to seal in chips. Place wood chip packet in the center of the grill and turn on low heat.
Heat the canola oil in a pan on medium high heat until sizzling. Lay seasoned wings in a single layer in the pan (you may have to cook it in two batches). Fry for 3 minutes on each side or until browned and crispy.
Remove fried wings from oil and place in a sealable container. Pour in the sauce, seal the container, and shake to evenly distribute the sauce. Place wings in grill in indirect heat. Allow to grill for 8–10 minutes. Remove from grill, and garnish with sesame seeds and scallions to your liking.
You can also add more sauce on top after grilling if you prefer your wings extra saucy.

Sweet Potato Hummus
Recipe by Anne Leonard
Instead of playing up sweet potatoes’ earthiness with sugar, here, they’re accentuated with the tell-tale ingredients of hummus—tahini, chickpeas and garlic. But to raise the stakes, there’s a smidgen of smoked paprika, a dash of toasted walnuts and a sprinkling of red pepper flakes for that extra bit of heat.

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: about 3 cups
Ingredients
1 large sweet potato, cooked and peeled
1/3 cup tahini paste
1/3 cup olive oil
4 cloves garlic, chopped
A generous dash of salt
2 tsp smoked paprika
1 tsp crushed red pepper flakes
1 can of chickpeas, drained and rinsed
A small handful of toasted walnuts
Pita bread, toasted and cut into triangles

Directions
Place all ingredients into a food processor, except for the walnuts and toasted pita bread.
Blend ingredients in processor until smooth and fluffy. You may have to stop and stir hummus with a spatula a few times to even it out. Place sweet potato hummus in a deep-dish bowl of your choosing, and drizzle olive oil as well as a light sprinkle of paprika and pepper flakes over top if you prefer.
Top with toasted walnuts. Serve hummus warm or cold with the toasted pita bread.

Bacon Bleu-Crab Dip
Recipe by Anne Leonard
This voluptuous crab dip boasts all the good stuff: bleu cheese, cream cheese, Chesapeake Bay seasoning and bacon, along with succulent blue crab, for a Virginia-centric dip that’s promised to please.

Total Time: about 1 hour
Yield: 6 servings
Ingredients
1 cup crumbled bleu cheese
2/3 cup cream cheese, softened
3 garlic cloves, minced
Juice of 1/2 lemon
Splash white wine
12 oz. blue crab meat (freshly picked or canned)
2 thick-cut pieces of bacon, diced
1 tbsp Chesapeake Bay Seasoning (or Old Bay),
plus more to garnish
Crackers or toasted baguette slices to serve

Directions
Preheat oven to 350. Mix bleu cheese, cream cheese and minced garlic in a bowl. Add lemon juice, white wine and crabmeat to bowl; then mix well.
In a separate bowl, toss the bacon with the Chesapeake Bay Seasoning. In a frying pan on medium heat, fry bacon until crispy for about 6 minutes, flipping throughout the time. Remove bacon from the pan and blot with paper towels to remove excess oil. Add bacon to crab mixture.
Transfer crab dip to an oven-safe baking dish. Sprinkle Chesapeake Bay Seasoning over top. Bake for 25 minutes until slightly toasted on top. Serve immediately with crackers or toasted baguette slices.

Big Blue Mules
Yield: Approximately 16 drinks
Prep: 1 week for blueberry infused vodka; 2 minutes for mixing

Ingredients
2 pounds fresh blueberries, plus more for garnish
750 ml bottle of vodka
Ginger Beer (Q Drinks Spectacular Ginger Beer is super spicy and not too sweet, just how we like it)
Limes
Ice
Mint leaves for garnish

Directions
A week before game day, make blueberry-infused vodka. Add blueberries and vodka to a large container, and let set at room temperature, out of direct sunlight, until ready to use. Strain and discard blueberries.
In a Mule mug, add ice, and pour in 1 oz. blueberry-infused vodka. Squeeze in the juice of 1/2 lime, and top with ginger beer, Garnish with fresh blueberries, a lime slice and fresh mint.

Brown Sugar & Herb Rubbed Ribs
Recipe by Avenue Foods and Catering

Ingredients
1 tsp pepper flakes
1 tsp garlic powder
1 tsp cumin
1 tsp dry mustard
1 tbsp onion flakes
1 tbsp thyme
1 tbsp rosemary
2 tsp kosher salt
2 tsp coarse ground pepper
2 tsp paprika
2 cups brown sugar

Directions
Mix all ingredients in blender then coat both sides of ribs. Pat the mixture into the ribs. Bake at 250 degrees for at least 4 hours or until meat pulls from bone. You can always bump up the temperature if you need ribs to cook faster.
These can be cooked the day ahead, wrapped in foil and reheated the next day for a tailgate. Reheat at 350 degrees for about 30 minutes then put in a cooler to keep warm until you are ready to serve. Enjoy!

Magnolia Foods Chorizo Black Bean Dip

Ingredients
1 pound ground chorizo, browned
16 oz. cream cheese, softened
8 oz. salsa (any kind)
1 yellow onion, diced
5 cloves garlic, minced
1 can black beans, rinsed
8 oz. shredded cheese, cheddar
or Monterrey Jack
Green onions, finely diced
for garnish

Directions
Sauté diced onions and garlic in olive oil, add cream cheese and cooked chorizo (don’t walk away—keep stirring). Cream cheese should be smooth
and no lumps, add black beans, salsa and cheese. Season with salt and pepper to taste. Transfer to serving dish, top with diced green onions for garnish.
Serve warm with tortilla chips.

Five Ways to Take Your Tailgate Over the Top
by RACHEL DALTON

While everyone seems to have ideas on how to make their tailgate the best, we talked with a few local experts about ways to make your space the place everyone wants to be.

1. Plan ahead. Never was an awesome, monumental tailgate thrown together the night before. No way. An over-the-top tailgate requires precision, attention to detail, and planning. Send invitations (yes, you read that right) about a month ahead of time. Fall is a busy time for everyone so whether it’s a casual text or an Evite, people need to get this date on their calendar.

2. Gather the right equipment. Depending on the menu, there may be a need for some special pieces of equipment at your party. Make sure you’ve assigned who will bring a grill and a portable burner to your tailgate, Cissa Willman from Avenue Foods suggests.
Someone in the group should also provide tents for shade and protection from the elements. Other overlooked items include: fans, extra coolers, large/lidded plastic containers for bringing back used dishes, ice, plates, flatware, cups, aluminum foil, trash bags and bottle or wine openers.

3. Expand your menu. Skip the burgers and hotdogs this year and try Cissa’s suggestion of grilling quesadillas, sausages, pork tenderloin, kabobs, marinated flat iron steaks and custom pizzas.
You don’t have to bring a grill to be creative. Cissa says keep it simple with items that don’t necessarily have to be hot and can be easily transported in on ice. Some of her favorites are seared Ahi tuna, chicken salad, smoked salmon, assorted gourmet sandwiches and oysters.
If you don’t have the time or energy to prep your own spread, Adi McCauley of Magnolia Foods suggests many mouth-watering options from their catering menu such as their black bean & chorizo dip, sandwiches, appetizer platters, potato salad, pasta salad, quinoa, and chopped vegetable salad… you will be able to satisfy the pickiest palate in your crowd! Magnolia will package up any items for easy travel and provide a heat source with disposable chaffing racks, pans and fuel so all you have to do is chow down.
Round out every savory menu with a little sweet. Both Adi and Cissa say bars of any kind travel well; raspberry, lemon, brownies, Derby bars from Magnolia or cookies from Avenue Foods appeal to all ages at your party.

4. Stock a wide variety of drinks. Make sure to have plenty of water on hand. (Tip: freeze bottles the night before so they will stay cold and help keep other items cold.) Also include sparkling water, sodas and juice for your designated drivers, younger tailgaters and those who aren’t imbibing.
For the folks who do like to have a celebratory drink, you can’t go wrong with a great Bloody Mary. May we recommend the Texas Beach Bloody Mary mix made in Richmond and sold at Magnolia foods. One of the only vegan mixes on the market, it pairs well with vodka, ice and a large celery stalk. Another local option is T.C. Trotter’s Moose Mix, sold at Moose’s Café and other local businesses such as Pints O’ Plenty in Forest. It has a kick but is not too spicy, and the best part is this mix never waters down. To take things over the top, offer a Bloody Mary bar with accoutrements such as fresh horseradish, hot sauces, spiced shrimp, olives, pickled veggies and bacon. Mix it up with vodkas too, by offering citrus, spicy or any flavors you think will entertain your family and friends.
Aside from the Bloody Marys, choose an assortment of wine and beer, liquor and mixers. Adi suggests ordering a keg of local beer from Magnolia to add to the fun.

5. Create a game-winning atmosphere. Set the tone for a memorable day by providing a few activities such as a football to throw, corn hole boards, horseshoes and ladder toss.
Large helium balloons at your table are festive and help your friends find you in the crowd. To stand out from the crowd, Cissa tells me they always make sure to have the table decorated in their team colors. “Flowers or candles can fancy it up… flags are great as well!” she says.
Check your team schedules, invite your pals, and reach out to your favorite local Lynchburg caterers to help with the heavy lifting. Tag us in pictures from your over-the-top tailgates this fall with the hashtag #lynchburglivingtailgate.

Go Team!

Title: Sculptor | Age: 50

When did you first discover your passion for art and sculpting?
I was really little. My parents were divorced and when I was six years old I got to spend a summer with my father in California. He took me to Disneyland, and I was amazed—but not for the reason most kids are. I just wanted to know how they built it. I went on the Pirates of the Caribbean ride and I couldn’t believe what I was seeing. I knew they weren’t real people, but they looked like real people. Before we left the park, my dad bought me a magazine and it had pictures of the original Disneyland Imagineers as they were sculpting. Then, he gave me $20 for allowance, and I went to the hobby store and bought every piece of clay they had. I spent the rest of the summer sculpting all of the characters in that magazine. I was only six years old, but I knew what I wanted to do with my life.

Once you graduated from high school, did you receive any formal training?
I was mostly self taught. I had my own little mask business—making rubber Halloween masks and dentures. And then Dick Smith, who was the undisputed master or “Godfather” of special effects makeup, started a mail order course. I sent him a couple of pictures of my work and within three days I got a letter back that said, “Your work is fantastic. You can take my course at any time.” I was about 18 or 19. That was the only kind of training I had.

Where did your career take you next?
In my 20s, I moved to Colorado to work for this huge mask and prop company. I worked for them for a year and I absolutely hated it because I had to run everything by a committee. It got so tedious. I didn’t know at the time I moved… but the town I lived in, Loveland, had the highest rate of sculptors per capita than anywhere in the world. The world’s best bronze foundries were right there in town. So I left the mask company and started working at a foundry creating huge, monumental pieces. I stayed there for three years, then started working as a freelance sculptor for independent projects. I would get hired by these independent companies and I would sculpt something, then they would put their name on it. People don’t realize this but there are so many “sculptors” out there who haven’t sculpted anything in their lives. For years, I made really good money doing that.

Did you encounter any major setbacks?
When I worked for a company in Connecticut I got really sick on the job with toxic chemical overload. Doctors told me I would never sculpt like I used to ever again. But while I was recovering and couldn’t get out of bed, I worked on little pieces that ended up becoming some of my best sellers.

What did that teach you?
After all of that, I said I would never work for anyone else. So I started taking part in fine art shows and worked my way up to better shows all while learning how to market and brand myself. And the rule for me now is I won’t create something I wouldn’t have in my own house. There is no amount of money that’s enough… because it’s like selling a part of your soul.

You first came to Lynchburg in 2010 to visit a friend. What made you stay?
It took only two days for me to fall in love with the city. First, the historic district—I think every artist is a secret architecture nut. I just fell in love with the whole design of the town and architecture. And I started meeting so many nice people. Everybody was just so nice. I love it here.

Now you’re a key player in the community and one project in particular has you very busy.
Oh yeah—the M.W. Thornhill statue on the Fifth Street roundabout. It will be nine feet tall in bronze. Thornhill was the first African American mayor back in the 90s, and he did so many good things in this town…he stirred stuff up and worked hard for equal rights.

How are you making it look like him?
Multiple photos. The News & Advance was a huge lifesaver for me. They let me go through their archives and scan tons of photos of him. It’s a really challenging project because once I put it out there…this will be how Mr. Thornhill will be remembered by future generations —it’s a lot of pressure. And his family has been a part of the process.

You’re also doing some work for the owners of the Villa Maria?
They have commissioned me for a dream project to create some sculptures they want. I came up with a series of designs and they picked one and said, “Let’s start with that one.” They are great to work with. They don’t put any pressure on me and just let me do my thing.

So—what’s next for you?
I would like to have a facility where I could have interns and train them in this type of work. Ideally, I can foresee teaching the particular skill set I’ve learned over the last 35 years to someone who is interested in the process so that I can eventually step back a little bit from the production aspects and be able to focus more on just creating the sculptures. I’m doing almost all of it at the moment and it gets a little overwhelming at times. I’d love to find the time to get back to oil painting too; I’ve absolutely fallen in love with it.

What’s your vision for Lynchburg’s arts community moving forward?
I’d love to help turn Lynchburg into a sculpture mecca, with a sculpture garden located somewhere in town. I’ve seen them in a few places that I’ve lived and they seem to be a popular tourist destination. If you build it, they will come.

How can people get in touch with you?
Faraoni Studios on Facebook
Ken Faraoni on Instagram
www.kenfaraoni.com