The Original White Brick House

Store Owner Peg Breiholz’s Personal Farmhouse Style

I’ve always loved doing creative things,” states Peg Breiholz, local artist and owner of The White Brick House in Forest. From her upbringing to her current business, Peg has maintained a strong sense of self that drives all her decisions and inspires others to do the same.

Staying true to roots
The Minnesota native grew up on her family’s homestead in Springfield where they farmed livestock and crops; Peg remembers they “had acres and acres of strawberries and cucumbers in the summer.” As one of 13 children (she calls herself “the lucky middle”), she pitched in around the farm along with her nine brothers and three sisters. She attributes this lifestyle to helping establish and nourish an entrepreneurial spirit within the family.

Peg came to Virginia for the first time when she was 20 years old: “I worked as a camp counselor over in Goshen, a couple of hours away from here, and I just had this distinct feeling that this is where I belong.”

Raising a family
As soon as she and her husband married, he attended a technical school in Hutchinson, Minnesota and moved to Alabama for a brief time so he could complete his studies. “After he finished, he had a job offer there and one at Babcock and Wilcox, and I already had two brothers who were living here in the Lynchburg area, so we came here!” Peg explained.

That was 28 years ago. Since then, Peg became a mother of two, educated her children, ingrained herself in her artwork and family life, and opened several small businesses—it’s been a busy time of life.

The Breiholzes live in Forest along with their daughter, who just finished her master’s degree in counseling at Liberty University, and her cat Sasha. They also have a son who recently began a doctoral program in electrical engineering at the University of Virginia.

Tending creativity
Peg refers to herself as “a junker” because she loves finding objects that others might pass over and enjoys making them beautiful and useful again.
She acknowledges that “most items I work on aren’t visibly valuable; they often have minor cosmetic issues to begin with. I like to give them a new life.”

She found herself doing this so frequently that she and a friend began selling their personal creations at Peddler Antiques in Forest six years ago. This wasn’t Peg’s first foray into the world of arts and crafts; she has been an artist as long as she can remember, working as a graphic designer for a local newspaper before staying home to raise and homeschool her children.

As a young mother, Peg turned to her art as a fun and creative outlet. “I started doing pastels when my son was two—it was something I could pick up for a few minutes and come back to.” She especially enjoyed dabbling in pastels and watercolor, and her original work is not only on display within her house, but it has also made appearances and won awards around the area, such as Best in Show in Bedford’s Centerfest one year, a ribbon from the Bedford Council for the Arts, and several ribbons from the Lynchburg Art Show.

Around the time her youngest child was graduating from high school, Peg opened a small shop on Etsy, and eventually moved into business for herself and opened The White Brick House, a home goods store named for the building’s façade on Ashwood Park Drive in Forest.

The store carries goods made by Peg and several local artisans, most of which would fall into the category of farmhouse style, which has been a mainstay in American decor far longer than HGTV and Pinterest might indicate—and who would know more about authentic farmhouse style than someone who grew up on a legitimate Midwestern farm?

Building a white brick house
The owner of the booming Forest business calls a white brick house home herself. An easy drive down a pastoral Forest road leads to a lot with a clear view of a Blue Ridge panorama overlooking the rolling green hills of the neighboring farmer’s land.

It was that view that ultimately sold them on the lot six years ago and the landscape dictated many of their final decisions.

“The fireplace was originally supposed to go on the back wall, but we asked Deitz Lilly, our builder, to move it so we could add windows and really capture the view that we loved so much, and we wanted to bring in as much natural light as possible,” Peg explained.

Her inspiration comes from light, which she finds quiet, clean and peaceful. “I need a lot of white and bright lights, especially in the dullness of winter,” she admits, and even the briefest moment spent here makes it clear. Visitors who enter through her quaint front porch walk into a bright, open space, made to feel even more airy with high ceilings and flowing white custom curtains from every window.

Even though Peg lives in and loves the mountains, she enjoys decorating with the colors of the ocean: blues, greens and sandy beiges. She achieves this palette by incorporating jute rugs, white furniture and a striking collection of countless aqua bottles and mason jars that reside in a front-and-center hutch she rejuvenated with new hardware and paint, anchoring down the space between the foyer, living room and dining room in the open floor plan.

Sowing a sense of style
The dining room draws the eye up, beginning with hand-scraped hickory floors to its board and battens all the way to the blue ceiling “so it seems endless” like the sky. Vintage tablecloths hang on a wooden ladder, and antique corbels add a bit of old-fashioned charm. Peg designed the mantelpiece that frames the see-through gas log fireplace. She coated the chairs, mantel and hutch in Westhighland White (Sherwin Williams) for a crisp look that balances the other pieces Peg made over in the milk paint she carries at her shop.

Peg points out that milk paint helps provide the timeworn and time-loved chipped look on furniture.

Opposite the dining room is a small hallway and one of Peg’s own framed pastel drawings of her son as a little boy. The hallway leads to the office and a hall bath featuring Meador Blue walls, subway tiling, and glow in the dark tile as an accent. “I thought that would be fun!” Peg laughs.

Straight ahead of the foyer lies the family’s living room with an entire wall of windows highlighting the bucolic scenery that persuaded them to purchase the property. In spite of having a dining room and a kitchen nook, this is where the family typically eats dinner and relaxes with the view (or a show on the huge TV that sits atop a reclaimed buffet). She isn’t worried about spills or stains on the custom white slipcovers that adorn the sofas. “Even when my kids were little, I had white slipcovers. With upholstered furniture, if you spill something, you can’t always get the stain out.

With slipcovers, you just take ’em off and bleach ’em!”—and this practical nature is the sentiment behind farmhouse style.

In spite of all the white, the room doesn’t feel cold; it seems welcoming, cozy and warm thanks to a layering of textures and the comfortable couches.
For instance, a collection of skeleton keys rests in a wooden dish on an end table, and Peg’s husband fashioned the lamps from porch posts. Exterior light fixtures are hand-forged and made with hand-blown glass. A glimpse up the staircase reveals an original watercolor of Peg’s two children.

Harvesting history
Peg points out that she loves to tie in forms of local and personal history in all her designs. This is evident from old Bedford County license plates that hang over a doorframe to a pile of yardsticks placed in a primitive milk can bearing the name Roanoke and the old general store scale that provides a perch for a topiary. Of her massive collection of blue glasses, her most special pieces preside on a shelf over the kitchen table; these came from her parents’ home in Minnesota.

Peg loves to bake pies and cakes in her custom kitchen that displays a kitchen island her husband created out of a cast-off workbench; Peg ordered the zinc for its counter and added beadboard along the trim. Although her kitchen contains some modern, high-end features like the Carrera marble countertops, her favorite aspects of her kitchen are her farmhouse sink (“the raised sides make it look like an important statement, like art, instead of just a plain sink”) and her separate drink cooler (“it’s so helpful instead of having drinks take up room in the fridge”).

Would she describe her style as farmhouse chic? “Not chic,” she laughs, “just farmhouse style. Shabby chic isn’t really a term that people use anymore, and it differs from farmhouse in that it’s a more feminine style that uses pastel colors in a neutral palette along with small florals. Farmhouse is more simple, direct, and clean.”

Simple and direct—a perfect example of this comes from Peg herself: “I buy things because I like them, not because of their supposed value or because they’re considered antiques. I like old things with a history, I love seeing chippy paint, and I’ve always decorated with aqua.”

Peg’s sense of style and self is just as spot on as her intuition about living in Virginia. “I have always felt like this is where I belong,” she emphasizes.

A conversation with Peg and a visit in her personal home reveals so much more than figuring out how you want to style your home or how to pursue your craft, but how to stay true to yourself, your roots, and your own personal history.


By Charlotte Farley
Photography by Tera Janelle Auch




Eat Your Vegetables!

A Local Guide to Finding the Freshest Produce

Have you ever noticed there are things you were forced to do in childhood that you choose to do with pleasure as an adult? You know, like staying in, going to bed early, and even eating your vegetables? I have always been a fan of veggies, but even I can remember sitting in the dark at my parents’ dining room table until I finished a plate of (Canned! Plain! Cold!) peas I had staunchly refused. The peas and my parents won.

If you have watched any number of food shows or skimmed through one of many food magazines, you know that vegetables can be the main attraction on your plate for breakfast, lunch and dinner. The best part is we aren’t talking about canned peas. Veggies these days are roasted, stuffed, grilled, sautéed and, no matter what, should be absolutely delicious. So good, in fact, that some days you won’t even miss the meat.

You can find some of the best tasting, freshest veggies at some local providers. Here are a few places you will want to check out.

Fresh Start Micros
Do you know Joe Dowdy? You will want to after this article—I promise! A few years ago he started a small greenhouse for vegetables simply to feed to his family. He began with tomatoes, peppers, green beans and lettuce. His plants took off, and they couldn’t eat nearly as fast as the produce was growing, so Joe began to give away all the extras. As he continued to hone his craft, Joe really “fell in love” with microgreens and began to reach out to local restaurants to see if anyone would be interested in purchasing from him. Thus, Fresh Start Micros was born.

“My staple microgreens is the mustard mix. It is a blend of different mustards that bring a spicy note to whatever it’s added to—salads, garnishes, wraps, etc. At peak, I was growing 30 to 40 trays at a time for local restaurants. They are grown indoors in a small indoor greenhouse. This allows the control of the environment much better than an outdoor environment, where they are very prone to diseases,” said Dowdy.

Staff at Isabella’s Italian Trattoria regularly use his microgreens. You’ll also find them occasionally at the Corner at Rivermont.

“I always welcome the opportunity to grow for anyone who asks and will continue to do so,” said Dowdy. “We have traded our outdoor greenhouse for a smaller container garden and continue to educate everyone we can of the benefits of homegrown, locally-grown, and the incredible benefits of microgreens.”

Dowdy is also working to teach his son about micros so that he may continue the business and hopefully expand it one day.

Want to get your hands on these microgreens? Just shoot Dowdy an email at or find him on Facebook. He is excited to share his passion for microgreens with our community. So excited, in fact, he will deliver them to your door!

Email Joe Dowdy at freshstartmicros@gmail.com.


Lynchburg Grows
Lynchburg Grows (LG) is sort of the coolest concept ever. The nonprofit is a seven-acre urban farm “dedicated to providing access to fresh, local, produce for Lynchburg residents, restaurants, and organizations, while also providing onsite vocational training for disabled and
low-income individuals,” according to its website.

LG says a quarter of Lynchburg residents live in a food desert, which is a higher number than any other city in Virginia. They are working hard through community gardens to make vegetables more accessible to everyone, and in a partnership with Live Healthy Lynchburg, they now support a mobile produce van that takes produce to areas around town with the greatest need.

You can support the LG mission and get your hands on their green goodness by signing up for a Veggie Box.

“Our summer Veggie Box is stocked with all the most delicious summer veggies like tomatoes, cucumbers, green beans, lettuce (early summer), peppers, eggplant, onions… We grow everything we can on the farm, but supplement from other farms for things we do not grow like mushrooms, peaches, corn and melons,” said Shelley Blades, executive director. “We also try to highlight local artisans and give our Veggie Box members something unique like tea from Good Karma Tea Company or bread from Lorraine Bakery.”

The Veggie Box season runs from March 22 through December 20. The cost breaks down to $20 a week, and there are several payment options.

“Pick up is every Wednesday at the farm. We like the pickup method better than delivery. We find it gives customers more freedom to choose which items are most appealing to them and personally pick out their vegetables,” said Blades.

But what if I get my veggies and am stumped with what to do with them? I hate to waste food, especially fresh local vegetables. But Blades says they have you covered.

“We send out a weekly newsletter to our customers to let them know what their veggie options are that week. If there is a ‘funky’ vegetable (think colorful carrots or Chinese cabbage) we usually give a little description about that and provide several recipes.

But, regardless of ‘funky’ vegetables, a few recipes are always included,” she said.

Learn more at www.lynchburggrows.org.


Lynchburg Community Market
Located downtown at the corner of 12th and Main streets, the Lynchburg Community Market is a place where you can choose from a plethora of fresh produce all year long. There are rows and rows of dedicated local vendors.

You may find something you have never seen before, and most of these farmers and sellers are excited to share with you easy ways to prepare their produce. I have been fortunate enough to have some very kind vendors help me figure out quantities of items I would need for serving a group at a dinner party, what to serve, how to keep things fresh and how to best prepare the veggies.

More than produce, these days at the market you can find handmade candy, homemade breads, local jams, eggs, meats, goat cheese, coffee and so much more.

From potatoes to squash, spring onions to juicy tomatoes, the market is an excellent choice to get all your local produce (and more!) from friendly farmers at even friendlier prices.

Learn more at lynchburgcommunitymarket.com.


By RACHEL DALTON




Home Staging

The Benefits of the Growing Trend

Selling your home these days is a fierce competition. HGTV shows are popular; professional photography is expected. Upon seeing your listing in their inbox or social media feed, a buyer’s first impression is critical. It’s either, “Show me that home, now!” or “Not interested”—with very little gray area in between.

So, how do you make your home stand out? How do you make sure a potential buyer who sees your home’s listing…asks to see it in person? Then, how do you turn that showing…into a sale?

The answer could be home staging—giving your home a facelift that makes it more appealing to potential buyers. According to a 2015 report from the National Association of REALTORS®, 81 percent of home buyers say it is easier to visualize a property as their future home when it is staged.

RE/MAX realtor Nadine Blakely provides the service for free when a seller lists their home with her—something she has been offering since 2007.
“I’ve been trained to have a keen eye for the little things that make a big difference,” said Blakely.

She explains how “staging is different from decorating.”

“I don’t necessarily decorate your home but work with a client to help them show off the really good side of all aspects of their property,” said Blakely.

Staging in occupied houses for sale focuses on the elimination of “things” to attract buyers to the spaciousness, organization and cleanliness of rooms. And sometimes, they aren’t major tasks. For example, Blakely tells homeowners to take the magnets off the front of the refrigerator or, her pet peeve, remove cereal boxes from the top of the fridge.

“[Doing that] screams that the kitchen is too small to even store cereal boxes in the cupboards,” said Blakely.

If you don’t currently live in the home, Dan Vollmer, associate broker with RE/MAX, says staging is “incredibly important.”

“Buyers sometimes have trouble envisioning the way a space can be used, particularly if it’s empty,” Vollmer said.

But does all the effort pay off? In the decade since Blakely started offering free professional staging, she says, “It works.”

“Many of my homes sell in a matter of days, and even for more money, once I’ve staged them,” said Blakely.

More statistics from the National Association of REALTORS® back her up. Their report says 32 percent of buyers’ agents believe staging a home increases the dollar value buyers are willing to offer by one to five percent. Another 16 percent believe it increases by six to 10 percent.

But if you do choose to hire a professional to stage your home (or take advantage of a free service), Vollmer has these words of wisdom.

“You should rely on them and their guidance…” he said. “No one likes to be told their paint color choices or furniture or decor is anything less than beautiful! But if you take a step back, swallow your pride a little, and trust the person you’ve hired to give you expert advice, you’ll be much better off.”

If a professional is not an option, prepare to roll up your sleeves and do it yourself. The elbow grease could pay off through a faster sale for a higher price.




Face the Dragon Bowl

At Millie’s Living Café

I love this time of year in Lynchburg because there are promises of spring everywhere. A lot of us tend to cook lighter meals, eat more raw foods, and focus on a healthier diet as summer approaches.

One of my favorite places to eat clean but easily fill up and fuel up is Millie’s Living Café in Wyndhurst, which opened in April 2015. “The inspiration has been the fact that there were little healthy options in Lynchburg. I had always wanted a café within our store (Health Nut Nutrition) and the passing of my mother in 2012 inspired me to go forward and name it after her,” said owner Dave Thomas.

Thomas has always lead a healthy lifestyle. But after spending some time in California, he got a few ideas that he brought back to Lynchburg and incorporated into the Millie’s menu. The plant-based options are endless and delicious, but the top seller and my personal favorite is the dragon bowl.

Thomas describes the dragon bowl as “a superfood smoothie bowl. It includes fresh frozen fruit featuring the superfruit pitaya (aka the dragon fruit), strawberries, banana, almond butter, and plant protein powder blended together and topped with granola and more fresh fruit. It is naturally sweet with no added sugar or other processed ingredients; it is low in calories and super healthy. It is heart healthy, fiber rich and high in antioxidants.”
And so, so tasty.

You can get the same flavorful sweet treat in smoothie form, just ask for the Pitayalicious.


By RACHEL DALTON




The Manor House at Locust Thicket

A Locally-Focused Meal (with a Side of History)

Some of you may remember the stunning old plantation-style home on Old Forest Road as Grace Restaurant, but these days there is a beautiful new concept taking up residence within the historical Locust Thicket. The Manor House is the brainchild of father-daughter pair Paul Hughes and Sarah Quinn and Chef Partner Jason Arbusto.

The Lady of the Manor
Sarah Quinn has a long impressive resume in the restaurant industry; it’s so extensive we don’t have enough room on this page to include it all. But it’s clear she followed her father’s lead. (His hospitality career spans decades and continents. He even introduced the concept of home delivery pizza to Australia.)

After earning a degree in Business Hospitality Management, Quinn worked for years in restaurants, swanky resorts, private clubs,
and then veered into the world of real estate development. It was about this time that she became a mother in London, England and began considering a change of pace.

Why Lynchburg and Locust Thicket? So how on earth did she get to Lynchburg?
Local realtor Billy Flint can take some of the credit. They met through real estate dealings, and he encouraged Quinn and her family to come to town just to check things out. They did and call that time their “eyes and ears open, mouth shut” period.

“Our main focus was to find a hospitality-orientated project.

We looked at everything including having contracts on several buildings downtown. However, Locust Thicket just kept coming back into view,” Quinn said.
In September 2013, Quinn and her father purchased the property, excited and proud to make the place shine again. They also saved it from possible demolition. Quinn says others interested in the property had plans for creating a townhouse/duplex project.

“The idea of the project was to create a destination for all Lynchburgers and visitors alike to be able to come and enjoy a piece of Lynchburg history whilst enjoying a great meal at a range of food and beverage facilities that offer something for everyone at all price points,” she said.

The Chef
All well and good. But who was going to cook? With the completion of the renovation and rezoning process, it was time to start the search for a partner and chef. After scouring their considerable network, Chef Jason Arbusto actually contacted Quinn.

A Lynchburg native and Virginia Espiscopal School (VES) alumnus, Arbusto went on to graduate from the Culinary Institute of America in New York City. An internship in France followed. From there, he got a copy of the Michelin Guide and decided to knock on doors to see if anyone would “answer.” His number one pick, Alaine Ducasse, not only answered, but invited him to work in several of his restaurants.

Arbusto tells me Locust Thicket reminds him of the first place he worked in France, which was an old mill with its own history and charm. Returning to Lynchburg meant the chance to live closer to his family in Maryland, return to his Virginia roots, and allow him to send his children to his alma mater VES.

The Food
Arbusto refers to his cuisine as “Locally-Focused American.”

And what a thrill it was to hear about his passion to use local providers and seasonal products.

“I love working with local producers, and you can see me at the farmer’s markets in either Forest or Lynchburg every weekend,” said Arbusto.

But his local touch also has an international flair. He spent most of his career in France and Monaco.

“I want to be able to share some of those flavors I discovered,” he said.

Quinn says Arbusto’s Brussels sprouts can turn even the harshest critic into a believer and that his bread pudding is “simply fantastic.” She also raves about his celery fennel salsa. It consists of raw green celery and fennel as a base with fresh lemon zest, preserved lemons and fresh juice as well as green olives and capers with fresh mint.

“When you come and eat here, you can taste the fresh-made bread that has a little char and smokiness on it from the wood fired oven in our backyard or the flavor searing on the cast iron pan or the charcoal flavor off the grill. Flavor is King,” Arbusto said.

The Chef’s Table
I personally had the good fortune of dining at the Chef’s table at The Manor House with some friends.

It was so much fun; very intimate, incredibly memorable and the most unique dining experience I have had in Lynchburg.

“The idea of the ‘Table’ is for the guests to get to experience a one-of-a-kind dining experience, which is prepared and served by Jason himself. Each reservation is sent a culinary questionnaire, which asks questions such as, ‘How adventurous are you when it comes to food?’” said Quinn.

“I love the contact with the guests. It’s great to see them enjoy the food right before me. It’s fun to be able to make a custom-made tasting menu each time,” said Arbusto.

What’s Next?
Quinn, Hughes and Arbusto are excited for their future plans, including a more casual, relaxed dining experience. “We are currently working on a small plates menu for our new upstairs tavern area which will open late January,” said Quinn. “I call this our ‘stop in after work for a drink and a quick bite’ offer.”

They are also working on finalizing plans for outdoor dining areas. Another more casual dining experience called the “Terrace,” featuring flat breads, burgers and pizzas, will be located outside. In addition, the front lawn will be reserved to offer an outdoor dining area for guests of The Manor House. Both these areas will be available this spring.

“No need to drive to Nelson County for that outdoor dining experience anymore.

We will have it right here in Lynchburg!” said Quinn.

Big Picture
The ultimate goal is a lot bigger than an incredible meal or night out with friends. The team wants to turn the Locust Thicket Historical Precinct into a nonprofit governed by a Board of Directors. The restaurant’s revenue would assist in the maintenance and continued restoration of the property.
Arbusto sees a bright future—one that puts Lynchburg on “the Culinary map.”

“Lots of other cities in the South and elsewhere have had their Culinary Renaissance; it’s our time now.”


By RACHEL DALTON




Raise your Spirits

At Nelson County’s Virginia Distillery Company

When George Washington started a commercial distillery in the late 1700s, it was at the urging of his Scottish farm hand James Anderson. Washington’s distillery at Mount Vernon became the largest in the nation of its time.

The Virginia and American whisky tradition continues today in Lovingston, with Scottish malted barley and the vision of another George.

“We found the southern highlands,” said Guest Experience Manager Amanda Beckwith when talking about how early Scottish immigrants described the Blue Ridge Mountains. Beckwith was our guide on our mid-winter visit to Virginia Distillery Company.

The late Dr. George Moore came to the United States for new opportunities in the 1970s. The Irishman’s two great passions were single malt whisky and his adopted Virginia home. A marriage of the two gave birth to Virginia Distillery Company in 2011. Moore’s son and wife continue the vision he did not live to see come to fruition.

The distillery opened in late 2015. Tours and tastings began the following summer. Guided tours start with a brief history of single malt whisky in the distillery museum. A moonshine still, generously donated by a neighbor, sits in the corner. It’s non-working, licensed as a museum piece to keep it legal.

From there visitors have the opportunity to see modern-day whisky making in action on the distillery floor and cask house. The guide describes the science of making the beverage, though they consider it an art.

Virginia Single Malt, an American Malt Whisky, is produced on-site using malted barley from the United Kingdom and water from the Blue Ridge Mountains. Guests unknowingly walk right over freshwater springs as they move from the museum to the distillery.

Inside the distillery, there’s a working 1920s Boby Malt Mill. Copper pots, handmade by a fabricator in Scotland, are used for their even conduction of heat, removing the things that would give the whisky an undesired flavor. The spirit safe, which looks like something you’d see in a mad scientist’s lab, assists the distiller in making the cuts between heads, hearts and tails.

When the cask house doors swing open, the strong yet gentle aroma of whisky sneaks out from 700 carefully stacked former Kentucky bourbon, sherry and wine casks, patiently resting inside since November 2015.

“It’s a beautiful smell, but it also breaks my heart because it’s evaporation,” said Beckwith.

That evaporation occurs at a rate of six to eight percent per year, and there’s always the devastating chance a barrel will end up bone dry inside. The resources and surroundings of the Blue Ridge Mountains are reminiscent of the Scottish Highlands, though the weather in Scotland is much more consistent than the four seasons we enjoy. The distillery does not employ artificial climate control.

“Climate has a huge impact on our whisky,” said Beckwith.

The bottling date for the Virginia Single Malt will be determined through tasting. The finished product may come from a single barrel or samples from different barrels could be “married” or mixed for the perfect flavor and finish. Either way, the finished product can bear the single malt label. The expected release date is three to six years from the time of the 2015 casking.

While we wait on Virginia Single Malt, guests can already enjoy the distillery’s Virginia Highland Malt. The aged whisky is brought over from Scotland and cask-finished in port-style wine barrels that once held Virginia wine. It’s finished over six to 12 months.

Virginia Highland Malt was waiting for us at the conclusion of our tour. In another toast to Scotland, Beckwith meticulously poured the beverage into traditional Glencairn whisky glasses, emblazoned with the distillery’s split-V logo.

“It’s the best way to experience whisky,” said Beckwith.

It’s meant to be an experience, not just a drink. When trying the whisky neat, Beckwith shows us how to hold the glass, depending on the season. She suggests letting the whisky hit the tip of your tongue and slowly roll back, so you’re able to taste the individual notes.

“It breaks my heart to see people throw it back,” said Beckwith.

There’s no need for that with the distillery’s bar offerings. Bartenders will serve it neat or with a splash or cube. Tasting options also include seasonal cocktails, both hot and cold, served full-sized or in a choose-your-own flight. This whisky can be both a manly drink or the surprise in a girly drink with a twist.

“It has a backbone,” said Beckwith. “You can put it in a cocktail and not lose it.”

The cocktail menu changes the first Friday of every month. Cocktails are selected based on what ingredients are available by season, getting as much as they can from local farms.
Virginia Highland Malt is available for purchase on-site and in ABC stores. The delicious hot and cold cocktails served at the distillery bar are easily recreated at home using the whisky and the cocktail recipes found on the Virginia Distillery Company website.

For the distillery, Virginia isn’t just in its name, it’s in its business model. In addition to purchasing cocktail ingredients such as lavender and honey from local suppliers, the distillery is working with local farmers toward sourcing some of the barley used in the whisky making process. A test patch is growing on a hill near the site.

Albemarle Baking Company uses the distillery’s flour by-product to bake bread. Early Dawn Dairy in Crozet feeds cattle with spent grain from the distillery.

Charlotteville’s McCharen’s Bitters makes bitters to complement the distillery’s whisky. They’re used in the cocktails made on-site and are available to take home with a bottle of whisky. Gearhart’s Fine Chocolates, also in Charlottesville, created Virginia Highland Malt Whisky Truffles in conjunction with the distillery. The chocolates are also sold in the distillery’s shop.

A late fall forest fire crept over the hill, dangerously close to the distillery operation, cask house and visitor center. To thank the firefighters for saving the facility, Virginia Distillery Company will sell a one-barrel, limited release, coffee finish whisky. Proceeds will benefit the county’s first responders.

In an area some call the Fruit Loop, once wiped out by Hurricane Camille, spirits are starting to rise both literally and figuratively. Virginia Distillery Company is a welcome addition to Nelson County’s popular and growing beverage tourism industry.

While they won’t bottle the whisky until it says “I’m ready,” there’s no better time than now, even for non-whisky drinkers, to try something new, perhaps something against the grain.

Learn more at www.vadistillery.com


By Angela lynch




Saving for College

Your Virginia529 Questions Answered

Years before Tamara Parker adopted her daughter, Jenna, she and her husband were already thinking about how they’d pay for a child’s college education. “It was before she was even born,” Parker said, referring to 4-year-old Jenna.

Lately, Parker has been thinking more and more about the cost of college. After all, according to CollegeData.com, “a ‘moderate’ college budget for an in-state public college for the 2016-2017 academic year averaged $24,610. A moderate budget at a private college averaged $49,320.”
Multiply that times four and a bachelor’s degree—what Parker envisions for her daughter—can easily run six figures. For a lot of parents, that’s a shock.

“One of the largest misconceptions about college is it’s a lot more expensive than most people think it is or plan for,” John Hall, certified financial planner at Lynchburg Wealth Management, said.

“A lot of folks, they’ll look at, ‘What are my tuition costs?’ Books can be a couple hundred bucks. Supplies, room and board is expensive. It all adds up to be your combined college cost. Sometimes, folks will pay for the tuition but still have a financial burden because they haven’t planned for all the expenses of college.”

To tackle this problem, Parker is thinking about a 529 plan.

As described at Virginia529.com, 529s—named for the IRS section code that established the tax advantages for such plans—“help you plan and save for qualified higher education expenses at eligible educational institutions.”

There are two basic options: Virginia529 prePAID, in which tuition costs are more or less locked in, and college savings plans, which act much like an investment account. In the savings plan category, there are three options—inVEST, CollegeAmerica and CollegeWealth—which have subtle differences and are further explained on the Virginia529 website.

Some kind of 529 plan is offered by all U.S. states and the District of Columbia, and money saved is tax free when used for college. In Virginia, there are additional tax benefits as well.

Parker shared some of her questions with Lynchburg Living:
My biggest concern is if Jenna doesn’t go to college, what happens to that money? I don’t want it locked in and we can’t touch it. If we have an extreme emergency and we have to touch that money is it even an option?

According to Hall, all money saved through a 529 plan is “tax free, as long as it’s used for education. It works the same way as an IRA or 401K. So, as long as you take it out for the purpose it’s intended for, you’re not paying taxes on it when you take it out.

“There are scenarios where you do [pay taxes]. If your child ends up not needing it…or might get other ways to pay for college—a scholarship—you have to do something with the money. You can transfer it to an immediate family member … and that’s a tax-free transfer, but if you take it out for no educational expenses, there would be a penalty and taxes on it at that time.”

Are 529s just for four-year, Virginia colleges or can they be applied to community college, or even a university in another state? Can it be used for a trade school?

“It just has to be a qualified higher education expense,” Hall said. “It can be trade school or community college. It includes books. It doesn’t have to go to tuition. In some cases, room and board. It depends on how it’s classified. No apartments, but on-campus housing.”

And you’re not limited to Virginia schools. “A lot of folks think if my kid doesn’t want to go to U.Va. or Tech, and wants to go to Alabama, it won’t pay for them, but it will,” Hall said.

Michael Farris, dean of enrollment management at Central Virginia Community College, added a caveat, however. While a 529 plan will pay for out-of-state schools, he said, out-of-state tuition is more expensive.

“The best bang for your buck … would be to stay in state,” Farris said, “because if you’re going to a school out of state—I’ve seen this often—money they save, that could effectively be paying the in-state rate … is only going to go about half as far.”

Does Jenna have to use it immediately, right out of high school? Can she delay going to college?
According to Virginia529.com, college savings plans—inVEST, CollegeAmerica, CollegeWealth—require that funds be used within 30 years “after the beneficiary’s projected high school graduation date.”

If the account was opened after graduation, funds must be used within 30 years of that point.

For prePAID plans, funds have to be used within 10 years of high school graduation.

Another common question involves whether you need a financial advisor to set up a 529 or if you can do it yourself. “You can do it on your own,” Hall said. “For lots of folks, particularly here in Virginia, I recommend going directly to the Virginia529 website.

“You can purchase a plan or invest in a plan there. It’s cheaper than if you went to a bank or financial advisor, unless the financial advisor chooses not to charge you. For a lot of folks, that option makes sense and I do encourage people to look at that.”

Not intending to put himself out of business, however, he added, “Financial advisors can help parents plan for education expenses, keeping the family’s entire financial picture in mind. I simply wanted to state that there’s an easy option in Virginia to invest in a 529 plan directly online, and it’s a good option that I often recommend.”

No matter what route you take, local professionals say the 529 is a good plan. “I recommend it, most definitely,” Farris said. “I don’t say that lightly. Saving for college is a challenge, and an extreme challenge because of the cost and so many variables and unknowns. If the family has the means to do it, I’d highly recommend doing it.”




Fresh Scottish Salmon

Norwood Morrison is proof that the burden of “what’s for dinner” doesn’t always have to be mom’s responsibility. The husband and father of three has perfected the art of preparing healthy, tasty meals—yes, even on those busy weeknights.

Morrison traces his interest in cooking to his grandmother and a year he spent in Charleston during college. Now, with his demanding schedule as a salesman (oh, and you may know his wife Danner from local TV), he prefers to cook sous vide. If you aren’t familiar with this method, food is put inside a re-closable or vacuum-sealed bag—sous vide is French for “under vacuum.” The bag is submerged in water that is heated to a precise temperature using an immersion circulator (which costs $130 on average, depending on the model.)

Morrison prepares food this way four to five times a week. He says it’s an easy way he and his wife can stick to their Whole 30 diet without sacrificing flavor and variety.

His flaky salmon and creative vegetable sides had our Lynchburg Living crew raving.
Bon Appétit!


Fresh Scottish Salmon on a bed of mint and pea purée with lemon sauce and glazed carrots

by Norwood Morrison

Salmon
2 8-oz salmon filets (The fresher, the better.
I use Blue Marlin Seafood.)
Cook sous vide for 1 hour at 122 degrees.
(If not cooking using sous vide, broil in oven for about 10 minutes for 1″-1 1/4” pieces.)

Mint and Pea Purée
10 oz. bag of frozen peas defrosted
1/4 cup fresh mint
1 clove garlic
1/4 cup grated parmesan
1/2 cup olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Combine all items except olive oil in a blender and mash. With the blender running, drizzle in the olive oil until combined. Refrigerate until needed.

Lemon Sauce
1 tablespoon olive oil
1/2 shallot, finely diced
1 lemon, juiced
1/2 lemon, zested
1 cup chicken stock
1/2 tablespoon chopped fresh mint
Sauté the shallot in olive oil over medium heat for 5-10 minutes until tender and translucent. Add remaining ingredients and keep warm on the stove until needed.

Carrots
Fresh baby carrots
2 tablespoons ghee or clarified butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
Combine everything in a Ziploc bag and cook sous vide for 90 minutes at 185 degrees. Remove, and immediately put in a sauté pan and cook until the sauce has reduced to a glaze covering the carrots.




Come Out of Your Shell

Start the New Year with a New View of Oysters

You either love them or hate them. There is not much gray area when it comes to oysters, except maybe when it comes to their outer shell. It has been said, “He was a bold man who ate the first oyster.” But these days, with all the varying ways to prepare and serve them, almost anyone can find a way to enjoy oysters. Still not sure? To convince you of what you’re missing, we visited a few of the best oyster spots in town to get some advice. >>

Millstone Tea Room
Chef Partner Jared Srsic of Millstone Tea Room gave me the scoop on when and why to eat oysters. “The old crusty fisherman’s rule of thumb was to eat oysters in the ‘R’ months for two reasons: lack of proper refrigeration in the old days and the fact that oysters spawn in the warmer waters of summer. Spawning oysters won’t hurt you, but they don’t taste great, kind of milky and languid. It is for those reasons that many people shy away from oysters in the summer months,” he said. “But the modern chef’s access to cold water oysters from around the world and super reliable refrigeration helps in alleviating most guests’ fears of the summer oyster. Stick with the grilled and fried ones during the summer if you’re unsure.”

There is only one rule that Chef Jared tends to follow in his kitchen—keep it simple. “Garlic butter, mignonette, salt and pepper, cornmeal crust or bacon-laced scalded milk are about the only things that should touch a great Virginia oyster. I remind my cooks that the shell oyster is alive and should remain alive when it is stored. We scrub each religiously upon arrival; store them cup-side down and blanketed with a damp towel in our produce refrigerator closest to the fan. When they shuck them, we evaluate appearance, texture and aroma. If they don’t pass these tests, they are promptly discarded.”

Our favorite dish on the menu at Millstone has to be the fried oysters with deviled egg dressing that they have proudly been serving since 2007. Chef Jared had a similar dish in Charleston years ago, thankfully was able to recreate it, and it’s been a staple ever since. The best way to wash them down? He swears by a cheap pale ale or the best French champagne!

The Main St. Eatery and Catering Co.
We asked Chef Urs Gabathuler, proprietor of The Main St. Eatery and Catering Co., if oysters are a popular dish at his intimate restaurant. He tells us “yes, indeed” for the sophisticated clientele they tend to service. He sources his from the Chesapeake Bay and North Carolina. Chef Urs tells me raw oysters should have their own juice within the shell, called liquor, and warns us the biggest mistake when preparing oysters is to overcook!
If you are an oyster neophyte, Main St. Eatery will provide you with the most variety of preparations.

You must go soon as Chef tells us their special oyster menu is seasonal and only available from November through February.

Of the many dishes, the Oysters Imperial Au Gratin with Crabmeat Imperial seems like the easiest choice. Served fresh and hot, these babies are the perfect introduction into the wide world of oysters.

Chef Urs tells me his customers often enjoy drink pairing suggestions from his staff. He would recommend a fine dry Pinot Grigio, Chardonnay or a flute of champagne with any of his oyster dishes.

The Water Dog
If you have not been to The Water Dog (TWD) yet, you’re one of the few. The tap house and oyster bar has quickly become a Lynchburg favorite and the “go to” in town for raw oysters. Owner Dave Henderson wants you to think of TWD as an extension of your home where the oysters are shucked fresh to order, the menu is almost entirely scratch made, and the craft beer flows endlessly. While the menu boasts many decadent grilled cheese options, snacks, salads and desserts (homemade cookies!), the raw oyster is the star of this show.

A self-proclaimed “oysterhead,” Dave has been eating oysters for as long as he can remember. He brings this passion to TWD, and there is evidence of it everywhere. “I think oysters are the purest expression of the sea, outside the sea itself. They can be briny, light, sometimes slightly metallic. They can remind you of the sea and its mesmerizing, rolling waves. The foam and bubbles clinging to sand as the ocean creeps back leaving only your footprints as evidence that you were ever there. The romantic in me yearns for that feeling, and I know by eating a raw oyster in the half shell—naked and only soaking in its own liquor—that I can be back on that beach in seconds.”

How can you not love this guy?
We asked Dave how someone new to the intimidating raw oyster can ease into them, and he joked, “Raw and down the hatch!” Not convinced? He tells us, “Lynchburg’s cherished astronaut and frequent visitor, Leland Melvin, loves them fried. That’s probably the best way one could ease into them without diving right into raws.”

If you need a little liquid courage, TWD also serves up a great Oyster Shooter. “The best way to experience the Oyster Shooter is to have it with just a touch of our house-made Bloody Mary mix and a little Silverback Distillery Vodka from just up the road in Afton, Virginia. Some people like it from a shot glass, but I prefer it straight out of the half-shell. Whatever you do, make sure you capture all of the salty oyster liquor!” Not in to the shooter but want to enjoy a drink with your raw oysters? Dave promises a bottle of buttery white wine will pair effortlessly with oysters and is fun to share with friends, which is what TWD is all about.

The Water Dog showcases Chesapeake oysters. They most often serve Rappahannock River (Topping, Va., Lower Bay, Western Shore), Stingray (James River, Tidewater), Tom’s Cove (Chincoteague, Va., Seaside), and Chesapeake (Ship John, NJ, Upper Bay, Eastern Shore). Dave tells me they “also feature fan favorites such as Blue Points from Long Island, NY, or Cooks Cove from P.E.I. in Canada.”

Chef Liz Roberg serves them up with an optional Spicy Mignonette that she generously shared with us! And Dave says hair of the dog secret is to
use the Spicy Mignonette as the hot sauce in your Bloody Mary at brunch—now we know!


By Rachel Dalton




Could Your Driver’s License Be At Risk?

New Legislation Would Ensure That Every Driver Receives Fair Treatment From The DMV

“Our society poorly supports individuals who no longer drive. Patients who forego driving often lose independence, compromise their ability to work and provide for their dependents, have difficulty maintaining social contacts, continuing involvement in personal interests, and participating in community activities. Those losses have profound implications in terms of emotional and physical well-being, quality of life, and evaluation of self-worth. The physicians’ role often is pivotal in determining physical and mental conditions which may impair a patient’s ability to drive. In some situations, physicians may have an ethical obligation to the safety and welfare of the community to report such disabilities to the authorities.

However, this obligation must be in proportion to actual and relative risk and, in order to be just, must cover all disabilities that convey similar public risk. Furthermore, the disclosure must lead to concrete actions in the interest of public safety. Otherwise, the breech of patient confidentiality cannot be justified ethically.”1

Grayson’s Story
On a late summer morning in rural Virginia, Grayson drove his SUV to the doctor’s office. He had a lot on his mind. As primary caregiver for his spouse who was battling Alzheimer’s, he was responsible for almost every aspect of their domestic and civic lives. In addition, the outcome of the appointment to which he was driving would help determine whether he was a good candidate for a surgical procedure that had been looming on the horizon. Thinking about the surgery added an additional layer of stress and anxiety to his day. He pulled into the parking lot of the medical office where a general practitioner examined Grayson for approximately 10–15 minutes. At one point during the examination, Grayson was asked to remember three words, words that would ultimately prove life-altering. Grayson left the physician’s office, completed his errands and drove home.

Several weeks later, Grayson received a non-descript US Mail envelope from the Virginia Department of Motor Vehicles stating that the DMV had received unsolicited ‘information’ concerning his ability to drive and that Grayson’s driving license had been suspended immediately. There was no customary 15-day notice, no indication of who dropped the dime on Grayson and no option to submit to a driving examination or road test prior to suspension. Grayson was informed that if he wanted to get his license reinstated, he had to obtain a positive medical report from another doctor, a process that could easily take several months. Or, he could contest the decision, another lengthy route. Grayson was stunned to find himself so abruptly stranded. He considered the events of the past several months: Who had reported him? Why? What would he do now? Of equal importance, Grayson felt he deserved answers relating to the chain of events that led up to his license being summarily suspended without the due process afforded other drivers in Virginia.2

Grayson’s fight would take over a year from start to finish, including six months trying get an appointment with a new GP, then with an appropriate geriatric specialist. In the end, he was diagnosed with ‘mild’ cognitive impairment and cleared to take the driving rehab evaluation, which might have afforded him a restricted license. But by then, almost a year had passed and, recently diagnosed with macular degeneration, his vision had begun to diminish. Grayson, disillusioned and frustrated with an already lengthy process, decided not to pursue further testing and to forego driving altogether. A tough decision for anyone.

Grayson’s story is real. It could happen to you, to me, a parent, or loved one. Current Virginia law allows any medical professional to anonymously recommend to the DMV the suspension of a patient’s driving privileges without any further testing or involvement from driver assessment professionals. There are no special credentials or training required of the medical professional, and they’re not required to disclose to their patient that they are administering a test or what it is for.

Grayson and his family were determined to find a way to use this eye-opening experience to create positive change. Having already spent countless hours navigating the maze of problematic DMV policies and the Virginia Codes that enable them, they decided that the way forward was to press for modifications to current legislation. If enacted, those amendments would ensure that every driver (not just mature drivers) in Virginia would receive due process from the DMV.

With the help of subject matter experts, we explored the significant medical, legal and legislative issues that surfaced during Grayson’s journey. We’ll discuss their implications, and finally, circle back around to highlight the common sense legislative fixes crafted by Del. Barry Knight.

Patient Confidential?

Physician Reporting, Privacy Law and the DMV
In Virginia, anyone may report a driver suspected of being impaired to the DMV, but current DMV policy, supported by Virginia law, protects the identity of the reporting individual and the reasons given for reporting the driver if the source of the information is “a relative of the driver, or a physician, physician assistant, nurse practitioner, pharmacist, or other licensed medical professional … treating, or providing medications for the driver.”3

In Grayson’s case, it came to light that the person who reported him to the DMV was a medical professional—the physician he had seen for the pre-surgery evaluation. Grayson wondered why his personal medical information had been disclosed to the DMV without his assent and precisely what information in that report drove the decision to suspend his license.

Given the strict medical privacy protection provided by the Healthcare Insurance Portability and Accountability Act (HIPAA), how was this possible? Well, it’s possible if someone is considered by a medical professional to be a ‘serious and imminent threat.’ In that case, normal HIPAA protections cease to apply. Physicians may report patients to the DMV and share what would normally be considered Protected Medical Information (PMI) with the DMV—then the DMV can immediately suspend a driver’s license. Just like that.

Making the determination is a huge responsibility for physicians; if PMI is disclosed without clear, empirical evidence that the patient is a serious and immediate threat, that disclosure could be considered a violation of HIPAA privacy rules, and the reporting medical professional could face serious consequences, including loss of license.

It would be difficult for Grayson’s doctor to claim that Grayson represented a “serious and imminent threat” since he was allowed to drive home from his appointment and was never questioned about it. Further, it is difficult to understand how the DMV could accept and encourage such reporting of Protected Medical Information under the “serious and imminent threat” determination when they are fully aware that their license suspension process takes at least six weeks to enact. Serious and imminent threats generally imply a 911 call, not a 6-week process that leads to a notification mailed standard US Mail with no proof of delivery.

The decision to report Grayson to the DMV was triggered principally by his inability to recall those three words the doctor had asked him to remember—a zero score, which, according to the test’s metrics, placed Grayson within the ‘demented range.’ Thus, the doctor elected not to give Grayson the second, important, clock-drawing portion of the test, which evaluates higher-level executive functions like those that operate when a person is driving. If there were adjacent concerns that could have impacted Grayson’s driving such as arthritis, or mobility issues, those could be addressed through occupational therapy or through initiatives like CarFit, a program designed to “fit” a vehicle to senior drivers for maximum comfort and safety.

But let’s put Grayson’s examination in context. In a brief, prior visit to the same physician, Grayson found the doctor to be a fairly jovial guy, and so he didn’t take the request to remember the three words very seriously. He later related that he thought the doctor might have been setting him up for some sort of joke or punchline. In reality, Grayson had been tested without his knowledge, the doctor using only one portion of the Mini-Cog test, a basic screening tool designed to help medical professionals identify patients who might require a more complete evaluation to firmly diagnose the degree of cognitive impairment present. Usually, both parts of the Mini-Cog are administered together. Neither is considered a stand-alone diagnostic tool.

Additionally, why were family members excluded from the decision-making process when such important judgements were being made on Grayson’s behalf? Diverse professional associations within the medical community urge physicians to view their patient’s lives as part of a larger ecosystem, taking into consideration the family dynamic and, whenever possible, inviting both the patient and appropriate family members into significant potentially life-altering conversations—including driving-related issues.

The American Medical Association (AMA) recommends that if a physician suspects that a patient’s driving may be impaired, then a sensitive discussion with the patient and family may suggest further treatments such as occupational therapy and may encourage the patient and family to decide on a restricted driving schedule. Mature drivers and their families don’t have to do it alone—Virginia has many excellent resources to help seniors extend their safe driving careers, and they’re available through the Grand Driver Program, AARP, AAA and The Virginia Department for Aging and Rehabilitative Services.

Being without a driver’s license for several months may not seem like a big deal to many people, but absent a clear diagnosis and supported by an unconfirmed suspicion of cognitive impairment, an immediate suspension can present considerable hardships, particularly for people who live in rural areas where no public transport exists. Suspension should be a last resort. Drivers of any age should not be presumed guilty until proven innocent.

In a letter to Grayson’s son, the doctor stated that it was a requirement of his being licensed in the state of Virginia to provide Grayson’s report to regulatory agencies such as the DMV so that they could take appropriate action. Under current policy, if the initial report to the DMV originates from a medical professional, the DMV doesn’t have to give the driver the benefit of the 15-day notice or opportunity to obtain an examination from a specialist prior to suspension. This means that in terms of due process, the DMV doesn’t treat every driver uniformly, one of Grayson’s concerns.

Though Virginia is not a mandatory reporting state, the doctor ‘in good faith’ may have felt a personal duty to prevent harm. But he made no effort to have a preliminary, fact-finding discussion with Grayson about his driving capabilities, nor did he attempt to create an opportunity for meaningful collaboration with the patient and with supportive family members. Since drivers with some level of cognitive impairment may have perceptions of their driving ability that do not correspond with reality, family involvement can be key.5

A large segment of mature drivers eventually decrease their range, avoid night driving or cease driving on their own as they acknowledge diminishing abilities or creeping, non-correctable visual impairment. Grayson thought he’d have the opportunity to naturally and gradually decrease his driving range on his own, enlisting the help of his family to put in place alternative transportation plans that could be acted on in the future. But Grayson’s GP and the DMV made that decision for him.

We posed some interesting and controversial questions to four regional medical experts pertaining to cognitive testing, anonymous reporting, family involvement, privacy law and physician responsibility. Since we consider their responses to be especially impactful, we placed them together in their own section titled ‘OP Med’ beginning on page 56.

Are You a Serious and Imminent Threat? Who Decides?
As the population ages, healthcare professionals will more frequently be faced with the difficult task of determining whether a patient is safe to drive and whether to report mature drivers (and others) with suspect abilities to the DMV. Maintaining safe highways is important, but preserving the physician-patient relationship, protecting a patient’s private medical information and fostering a collaborative approach that involves the patient’s family members when possible helps creates a supportive environment where touchy subjects like driving ability can be discussed.
It’s complicated. Neither the DMV, The Department of Health and Human Services (HHS), nor the Virginia Legislature have any guidelines or multi-pronged test to help medical professionals determine whether a person poses so severe a threat to themselves or public safety that they can in good conscience release protected medical information to the DMV, which then can decide to bypass the 15-day notice and reinstatement process outlined in Virginia Code.

In fact, much of the thinking behind ‘duty-to-warn’ laws and the meaning of the terms ‘serious and imminent’ have their roots within the psychiatric, social work and mental health communities. Over time, meaning was derived from crisis situations: persons deemed to be suicidal or homicidal, and from the perpetrators of mass-shooting incidents—not drivers ‘suspected’ of being impaired.

For example, in 2013 after the mass shootings in Newtown, Connecticut and Aurora, Colorado, the HHS Office of Civil Rights released to all healthcare providers a letter to make them aware that the HIPAA Privacy Rule does not prevent their ability to disclose patient information to law enforcement, family members of the patient or other persons when you believe the patient presents a serious danger to himself or other people.
Any preventable car-related death is one too many, but can one really make a correlation between premeditated mass murder by a psychopath who displayed definite warning signs and the potential danger that a mature driver with a ‘yet-to-be-determined’ level of cognitive impairment poses to the general public?

To help us navigate these issues, we reached out to Scott Alperin, a Virginia Beach-based attorney specializing in elder law, and also to a representative of HHS who would not be quoted in this article but who shared perspectives on the issues surrounding ‘serious and imminent’ as outlined in HHS publically accessible documents and via their website for professionals.6

Alperin explains: “In drafting the federal regulations that govern HIPAA, the Department of Health and Human Services did not specifically define what constitutes ‘a serious and imminent threat to the health or safety of a person or the public.’ However, in recognizing the difficulty that healthcare professionals often face in attempting to comply with the HIPAA regulations, the Health and Human Services Office for Civil Rights (OCR) issued guidance in February 2014 to help explain when a healthcare provider may relay protected healthcare information to third parties. This publication does not have the force of law, but underscores the fact that a legal vacuum exists when defining a ‘serious and imminent threat’ and the need to provide direction in order to balance legal requirement or privacy against public safety concerns.

In the absence of a court ruling that addresses a particular circumstance, healthcare professionals are left to try to apply the law to their particular set of facts. I don’t think the DMV is at risk legally for encouraging healthcare professionals to report ostensibly impaired drivers. The legal risk falls squarely on the shoulders of the party maintaining and wrongfully disclosing protected patient information.

Obviously, these are very subjective determinations that depend upon the facts and circumstances of the particular case. If a court were to define ‘serious and imminent threat’ in the context of the regulation, it would be typical for the court to develop a multi-pronged legal test that would provide standards for future application. But the only way that a court will be prompted to develop a legal test is if there is an actual, justiciable controversy (i.e. an actual lawsuit) that gets before the court. Courts don’t issue advisory opinions.

Regarding a legal remedy, the optimal fix would happen at the federal level through the promulgation of detailed regulations by HHS defining ‘serious and imminent threat’ that would be published in the Code of Federal Regulations. This is especially true in light of the fact that HIPAA is federal law and is being applied by the states. In the absence of guidance from HHS, the Virginia General Assembly could take action by adopting its own definition that would at least delineate the circumstances under which it would be legally appropriate for the healthcare provider to disclose protected health information to protect the motoring public.”

And fielding our questions about the release of medical information, legal opinion, preemption and HIPAA violations, the HHS contact helped clarify their stance: HHS (like the DMV) defers to the assessment of the healthcare provider that an individual poses a serious and imminent threat, and there is the presumption that the provider is exercising their judgement in good faith.

HHS does not offer legal opinions, and they have no specific criteria for what constitutes a serious and imminent threat. Rather, they rely on the judgement of the healthcare provider.

Laws themselves do not violate HIPPA. However, if there are questions surrounding whether a particular use or disclosure of protected information is in violation of HIPAA, individuals have the right to file a complaint, and then HHS can open an investigation ‘where appropriate.’

HIPAA does not prevent states from enacting laws or require that elected officials request a preemption exception determination for any particular law. This means that state law can allow a medical provider to generally comply with the stricter HIPAA law without violating more permissive state law.

So basically, unless a complaint is filed questioning the report of a medical professional, and it is deemed worthy of follow-up, HHS would not intervene or offer an opinion in a particular case, nor would they question the report of a medical professional.

The DMV Position
In the interest of fairness, we wanted to give the DMV the opportunity to weigh in on how they view the role they play in the driver reporting process. Brandy Brubaker, Communications Director for the Virginia DMV answered the following questions: Does the DMV or the Medical Advisory Board utilize any specific or general guidance to determine whether the reported driver is indeed a ‘serious and imminent’ threat before immediately suspending a driving license, or does the DMV feel that any medical professional is in the best position to make that determination?

DMV: DMV’s goal is to allow individuals to drive for as long as they can safely operate a motor vehicle. The agency intervenes if we have reason to believe that the individual may be an unsafe driver.  DMV accepts reports of potentially unsafe drivers from law enforcement, medical professionals, judges, DMV representatives, concerned citizens and friends and family. DMV investigates reports and may require a driver to provide a medical/vision report from a healthcare provider, complete driver’s license knowledge and/or road skills testing or to provide a medical report from a healthcare provider. If DMV’s investigation determines that the driver has a condition that affects driving ability, the agency may take one of several actions, based on the severity of the condition, such as restrict or suspend driving privileges or require periodic medical reports.

While the Medical Advisory Board does not individually review every case, it does provide advice to the commissioner. The Medical Advisory Board consists of seven physicians appointed by the governor. Advice from the board is incorporated into agency policies which are used as guidance documents by the staff of Medical Review Services, all of whom are licensed practical nurses, and by the medical compliance officer who is a registered nurse.

Cases are submitted to the Medical Advisory Board for review when the situation is not addressed by these policies or when a case has been referred for an informal conference during which the customer is able to present information as to why they contest the action/requirements imposed by DMV.

Given the fact that there are vast variations in the levels of training that GPs and other non-specialists have in terms of cognitive testing, wouldn’t it make sense to have the driver submit to a more extensive examination by a neurologist or geriatric specialist prior to suspension regardless of who made the original report?

DMV: We can request that a driver obtain a medical report from a medical specialist, if we feel it will assist us in making a determination in their case.

If a GP allows a client to drive home from an appointment, then later anonymously reports the driver to the DMV, is that client really an ‘imminent’ threat to public safety? If the driver were a real threat, wouldn’t it make more sense for the physician to dial 911, or call a cab?
DMV: Virginia is not a mandatory reportable state; per state law, it is at the physician’s discretion whether they initially report their patients. As Virginia’s Highway Safety Office, we would advise anyone who believes a driver is an imminent threat to public safety to arrange alternative transportation for the individual or contact their local police department.

DMV isn’t required to question the action a physician takes when they have concerns about the ability of one of their patients to safely operate a motor vehicle. DMV reviews each impaired driver report submitted by a physician and takes appropriate action.

Does the Medical Advisory Board review the case of every reported driver prior to issuing a notice of suspension or only after a driver wants to appeal the order?

DMV: DMV reviews cases of individuals who may have health or medical conditions that impair or hinder their safe driving.  The review process ensures the safety of the individuals and all drivers sharing the road.

DMV’s goal is to allow individuals to drive for as long as they can safely operate a motor vehicle. A report of an impaired driver is reviewed in conjunction with our medical policies to determine whether to move forward with a medical review. The agency only intervenes if we have reason to believe that the individual may be an unsafe driver.  DMV investigates reports and may require a driver to submit a medical and/or vision report from a healthcare provider, knowledge and/or skills testing, or to complete a driver evaluation conducted by a certified driver rehabilitation specialist.

If DMV’s investigation determines that the driver has a condition that affects driving ability, the agency may take one of several actions, based on the severity of the condition, such as restrict or suspend driving privileges or require periodic medical reports. If no such condition is found, no further action will be requested.

Cases are submitted to the Medical Advisory Board for review when the situation is not addressed by these policies or when a case has been referred for an informal conference during which the customer is able to present information as to why they contest the action/requirement imposed by DMV.

The 2013 Mature Driver Study: Is there Age-related Bias?
The result of studies in the U.S. and U.K. show that healthy older drivers are no more unsafe than other age groups, though the potential for death or serious injury resulting from an accident is increased because older drivers often aren’t as resilient as their younger counterparts and less able to survive serious injury. But as increasing numbers of mature drivers traverse our roadways (an estimated 57 million Baby Boomers will make up approximately a quarter of all licensed drivers by 2030), there has emerged a national discussion on how such a transformational event will impact public safety. In some states, the discussion has turned into a debate as stakeholders try to find a balance between individual freedoms and public safety.

In January 2013, as directed by the chairmen of the House and Senate Transportation Committees, the Virginia DMV established a stakeholder group to study “whether the commonwealth should adopt additional objective criteria in current license renewal requirements as a means of assessing mature drivers’ continued capability to remain active, safe, independent and mobile on the road as they age, and to better prepare the commonwealth for an aging driving population.” A group of over 40 stakeholders participated in the study, and their recommendations addressed three areas: Driver Licensing, Medical Review, Outreach and Education. The resulting was the Mature Drivers Study, 2013 Report.7

One of the most significant results of the study was the passage of legislation amending §46.2-330 of the Code of Virginia. Effective January 1, 2015, the statutory age for mandatory in-person license renewal for mature drivers was lowered from age 80 to age 75, and licenses issued to persons age 75 or older will be valid for no more than five years, as opposed to the current eight-year license. This legislation makes sense.
However, the study’s medical committee also discussed some rather slippery slope options that would certainly draw fire should they ever be seriously considered, such as providing confidentiality and immunity to all individuals who report a potentially impaired driver, not just medical professionals and relatives.

Senior advocate organizations like AARP support safe driving initiatives as long as they are based on the health and ability of the driver, not age.

AARP was one of the stakeholder organizations involved in the Mature Drivers Study. David DeBiasi, AARP Virginia’s associate state advocacy director, reports that to date, AARP Virginia is not aware of any age-related bias as a result of the study and that they do not see any legislative changes on the horizon that might unfairly impact older drivers in the commonwealth. Good news, for now.

Under current DMV policies, which are enabled by Virgina code, decisions about licensing can be made based on the opinions of a wide array of medical professionals, from general practitioners to pharmacists to nurse practitioners, most of whom have had little or no special training when it comes to assessing levels of cognitive impairment, let alone assessing driving skills or knowledge.

Under current Virginia code, there is no “standard” testing set forth to be adopted by the medical professionals administering such testing. The code allows medical professionals to devise and conduct their own testing. Further, there is no requirement for the professional to inform their patients that they are being tested or to advise them on possible outcomes or consequences of their testing.

New legislation is being considered this session which will address due process for all Virginia drivers as well as fair reporting and full disclosure from the medical community.

Del. Barry Knight, sponsor of the HB1494 bill, had this to say: “Currently, members of the medical profession have the ability to be both judge and jury when a driver’s license is at stake. This legislation will ensure that mature drivers will have a process to prove they have the ability to safely remain on the road. Our seniors have given a lifetime to our community, and it is important for them to retain their independence for as long as possible.”

The actual changes to Virginia code as submitted in Delegate Knight’s bill are found below.

Virginia Is a Mecca For Development Of Automated-Vehicle Technologies: A Potential Game-Changer For Mature Drivers

Virginia has always been at the forefront of implementing new transportation solutions, and we are committed to providing an environment in which industry leaders from the automated-vehicle realm can work to answer the needs of drivers.
—Aubrey Layne, Secretary of Transportation for the Commonwealth

In June 2015, Governor Terry McAuliffe announced a new partnership with the Virginia Department of Transportation and Department of Motor Vehicles permitting research and development for autonomous vehicles to take place in the commonwealth via special automated corridors and test facilities. This alliance further enhances Virginia’s standing as a high-tech idea incubator and laboratory for emerging unmanned systems, smart highways and intelligent vehicle safety technologies.

Autonomous and semi-autonomous innovations could be a game-changer for the nation’s growing number of older drivers. Approximately 45 million people in the U.S. are age 65 or older, a figure that stands to grow by another 27 million by 2030. About 36 million current older drivers still hold valid licenses, and about 80 percent of them live in car-dependent suburbs or rural areas—not cities with public transit.4 Chairman of the House Transportation Committee, Ron Villanueva, recently had the opportunity to test drive several autonomous and semi-autonomous vehicles. This is what he had to say: “Virginia is in full-throttle mode when in it comes to transportation innovation. We’ve made investments in many transportation sectors: construction and maintenance, the Port of Virginia, airports, rail and public transport. But there is an equal amount of attention focused on transportation safety and technology, which includes automatic vehicle systems. Collaborations with Virginia Tech’s Transportation Institute, VDOT, the auto industry and various transportation sectors have produced advancements in road construction materials, signage and markings. These advances make our roads safer for our citizens.

For mature drivers and permitted disabled drivers, autonomous and semi-autonomous vehicles will help make their driving more efficient and safe and provide welcome mobility and independence to citizens who might otherwise find their transportation options very limited. However, public policy and legislation surrounding these innovations is still being developed; we must ensure that when these new vehicles are on the road the safety of the public is paramount.”


By Beth Hester

[To read this complete article view page 54 in the Jan/Feb 2017 edition of Lynchburg Living]