Occupation: Student

You stay very busy for someone so young! Let’s start with your education path at Liberty University.
I am a junior at Liberty University. I’m pursuing a major in Biomedical Sciences with a minor in Psychology. I’ve taken major sciences including Genetics, Cell Biology, Organic Chemistry, Anatomy and Microbiology. Liberty University has been a stepping-stone to where I am today.

Aside from those demanding classes, you started an LU chapter of the Foundation for International Medical Relief of Children (FIMRC). How did that come about?
This started during my last summer research internship. At the end of the internship I went to the NIH campus in Bethesda, Md., to present my research. There I had the opportunity to meet other students from around the nation. One of them had been a part of the Harvard FIMRC chapter. After hearing more about FIMRC from her, I realized this was an organization I wanted to be a part of.

Why do you have a passion for international medicine?
Being from Puerto Rico, studying here in the mainland U.S., and interacting with international students have helped me realize that there certainly is a need for improved healthcare in many parts of the world, including the U.S. As an aspiring physician and Christian I want to do my part in providing this care.

You completed not one, but two internships with the National Institutes of Health (NIH). Getting one of those couldn’t have been easy!
Yes, it all started freshmen year during a meeting with a professor from the Eagle Scholars Program at Liberty University. He challenged me to apply to a competitive internship for the summer. I found the NIH’s STEP-UP Program and at first I was actually scared of applying. It was competitive and I felt I wouldn’t get in anyways. It certainly took a lot of time, effort, prayer, and motivation. However, I knew this was something I wanted to do.

And one of those internships put you in the national spotlight. Tell us about your PTSD research.
For both summers I researched at the Ponce Health Sciences University under the topic of Fear Conditioning and Extinction. Basically, the lab uses an animal model to study the fear pathway, mimicking PTSD. For my research, we lowered the expression of a protein previously linked to PTSD called FKBP5 in the ventral hippocampus (involved in memory formation).

Our project showed that these lower levels lead to more fear that was harder to extinguish than the control group. Similar to what is seen in PTSD. Along with all the research done in the lab, this can shed more light on how PTSD works.

Once you leave LU, what’s your plan? Do you have a career goal?
I know I want to go into medicine. I am currently considering pursuing either an M.D. or an M.D./Ph.D. Eventually, my goal is to treat patients, and I like the idea of doing some research as well that could go on to help more people.

Try the Tender Filet and Crab Cake at Shoemakers American Grille

While it’s easy to get a thrill from the shiny new hot spots popping up along Lynchburg’s Bluffwalk, there is something to be said for the timeless appeal of a local favorite that can be relied on for its classic dishes and elegant ambiance. Since 2007, Shoemakers American Grille has been serving up the finest steaks, freshest seafood and tempting desserts to Lynchburg residents and beyond.

Go all out and order one of the most popular dishes on the menu, the filet and crab cake. On a recent visit, the Midwestern beef is prepared to perfection—medium rare.

It’s so tender there is no use for the accompanying steak knife. The delicate crab is Maryland Blue, and the cake is seared with a panko crust. General Manager Jen Reilly suggests this luscious combo would be perfectly paired with a glass (or two?) of BR Cohn Pinot Noir or Trefethen Cabernet.

If you have a sweet tooth and a little more room, Jen tells me the Chocolate Blackout Cake “is the richest, most decadent chocolate cake” she has ever had. It is the perfect way to finish your meal. If you’re not in the mood for chocolate, she recommends the cheesecake. Executive Chef Roger Murphy is from New York and promises, “It is wonderfully authentic!”

By Rachel Dalton

Title: Artist and Handyman
Awards: Best in Show, Academy Center of the Arts Juried Art Exhibition (April 2015)

Before we jump into your current life as an artist, tell us a little bit about your childhood.
I grew up in Virginia Beach, in Norfolk—around those areas. Just a poor kid from the inner city. I did horrible in school—failed at everything. I dropped out in 7th grade and went to work like most kids do where I come from.

You are becoming well known in Lynchburg for your sculptures made from recycled materials. Do you remember the first time you turned “trash” into treasure?
Since we were poor, I didn’t have toys. I would go into the trash and find things and make them. I remember being 4 or 5 years old. I had a G.I. Joe guy, but I had no vehicle. So, I found some toilet paper rolls and made my own tank.

At what point along the way did you realize your pieces were not just a hobby—but an art form?
It gradually evolved. It started with toys, then I started building bigger things as I got older. I built houses for people, then built cars. And it kept growing.

And you had a handful of jobs over the years that helped improve your craft?
Right. They were all construction and labor-type jobs. Interior and exterior work on homes. Landscaping. My art really does come from my work.

How would you describe your career now?
I’m a full-time handyman and artist. I just do what I do for the day—always something different. For about seven years, I’ve been committed to my art. I work as a handyman for the minimal amount of hours I can to eat and pay the bills so I can keep making art.

Tell me about a few of your favorite pieces.
Well, the horses I make are the best sellers. But for me, I don’t have one certain piece that’s my favorite. I put part of myself into my art so each piece has meaning and is original and is important to me. Even though they are made from trash, I treat them like they are glass.

How long does it take to complete each piece?
It just depends. I’ve had pieces take anywhere from a week up to three months. Depends on the size. And sometimes it takes so long because I have to find the right element to add to a piece.

What is your favorite “medium”? What inspires you?
None of them… and all of them. All of my sculptures are built from my imagination and dreams. I call myself a “magnet to media” because the things I need to make a sculpture just come to me.

You have a nickname “Bartertown Bobby.” Can you explain where that came from?
It has a lot of meaning. To start with, it’s my stage name… my name as an artist. The meaning is…I’m a drifter and a wanderer. I’ve never really had a home or have been accepted. I wanted to have my own town so I created one. Kind of like a place where I’m welcome and people like me, even if I’m the only one.

You have a unique lifestyle to go along with your unique art. Can you explain the story behind the teepee at your house?
I live in that teepee. Most of my art comes from thoughts of my childhood and my imagination so I try to apply that to my life. A teepee is what every boy wants to live in. I also have Native American lineage, and I enjoy having contact with nature and the environment.

Moving forward, are there any other types of art you want to learn?
I want to taste all flavors. I want to try all types of art. I have a million plans. Street art is one of them. I’m also interested in starting up mobile art galleries. I really want to show people that it’s all right to be an artist and take a chance on yourself.

What’s next for you in your journey?
More participation in the community. Taking part in the community as an artist and as myself, trying to be accepted and show acceptance. It’s not about the money, not about things I can sell but about giving from the gift. I hope to show that you can make a life from art, by living my art and all the aspects of it.

How can readers get in touch with you?
They can call or text me at (434) 544-1182. I also keep in touch with the community on Facebook and on Instagram (@barter_town_bobby).

Typically, when you need a lawyer, it’s not for something good. From divorce to bankruptcy, lawyers help individuals and businesses through some of their most difficult times. If the time comes for you—who do you call?

Top Lawyers of Greater Lynchburg is a comprehensive list that is a service to readers, giving them a lawyer’s perspective regarding the top lawyers in over 30 specialty areas. Using an online ballot, DataJoe Research surveyed 140 lawyers directly; each lawyer could vote for up to three lawyers in each category. Then, DataJoe reviewed and processed all ballots, checking for signs indicative of cheating. A total of 337 lawyers were nominated. Lawyers with the most votes in each category made the list.

On the following pages, learn more about the top three adoption/marital/family lawyers along with an in-depth look at the challenges in the adoption process. You will also find the complete Top Lawyers listings and informative profiles about lawyers in the region.

I can’t recall ever making a New Year’s resolution. It’s not that I’m perfect; there are plenty of ways I could improve myself. (Just ask my husband.) But the whole idea of waiting until a certain day to make a change? I’ve never been a fan of that.

However, there is something about the start of a new year, when I go to write a new date on my checks, that makes me change my overall outlook. (And, let’s be honest—I’m probably going to write 2016 until at least March.)

Anything is possible. I think to myself, “Maybe this could really be my best year ever.”

This issue is all about being the best, starting with the much-anticipated results of our Best Of Lynchburg contest. I’m still floored over how many votes were counted on our website—165,452! Starting on page 93, flip through to see who took the gold in dozens of categories—restaurants, shops, area leaders…you name it.

If your goal is to downsize in 2017 (especially after the typically-greedy holiday season), you will be very impressed with the Fosters in our Home department who decided 310 square feet is all they needed. It blows my mind! We will walk you through their tiny house adventure starting on page 29.

Another popular resolution: a pledge to finish what you start. I’m guilty of trying out a Pinterest project and quitting halfway through (usually after a few expletives, too). In our Art department, we introduce you to Rivermont Makery—a place where DIY is not so intimidating! And you can get started immediately with a special craft for your front door on page 26.

Make your marriage the best it can be this year by setting aside some time for a special trip, just for the two of you. If you’ve always wanted to visit Homestead Resort in Hot Springs but weren’t sure, writer Jeremy Angione spent a couple of days there checking it out. Read about his experience on page 154.

And maybe this is the year you finally branch out in the kitchen and deviate from the same ol’ spaghetti or chicken casserole. Intimated by oysters? Think they’re too fancy for you? Don’t worry; you have plenty of company. Our new Taste editor Rachel Dalton caught up with several local chefs to give you some confidence. Check it out on page 159!

Whether you have a list of resolutions or zero, here’s to starting out 2017 with a positive outlook. I truly hope it’s your best year ever!

Shelley Basinger, Managing Editor
Shelley@lynchburgmag.com

Home of the Virginia Slice

Tucked into a cozy block on Main Street, Benny Scarpetta’s is just one of many (more than ten!) for pie shop owners Zach Toth and Chris Brown. With locations in Virginia, North Carolina, and South Carolina, I was curious what made them bring their gooey, piping hot, HUGE slices of pizza to our town for their next venture.

Chris and Zach live in Blacksburg and Moneta respectively but really love the history and character of Downtown Lynchburg. Already fans of the “pizza by the slice” shops they had seen in New York City, the guys wanted to bring this concept to Southwest Virginia. But it seems we have another person to thank for getting these gigantic slices to Lynchburg. Chris and Zach received a letter from a boy by the name of Cooper Cook asking them to open a shop here, and they just couldn’t refuse!

The guys tell me, “We really enjoy the excitement surrounding historic downtowns and in terms of landscape, Downtown Lynchburg is our favorite in Virginia. The old Famous building on Main Street presented a perfect location for us where it housed a business that had been part of Lynchburg for almost 100 years.” They also say they have received more support from Lynchburg locals than anywhere else and are so excited to be a part of our downtown.

The menu and concept at Benny’s is simple. No frills, fresh ingredients, delicious pizza, cold drinks. One of the most popular local pies is Buffalo Chicken, but the Classic Pepperoni “trumps all.” The least popular pie was the Hotdog Slice so don’t anticipate seeing that one again. For now, there is no delivery option.

Chris and Zach like the face-to-face interaction and prefer that the phones aren’t ringing constantly.

Bring your kids, bring your friends or pull up a bar stool solo…just get to Benny’s ASAP. The owners are awesome, and the pizza is the best I’ve had in awhile (ever?). Welcome guys—and thanks Cooper Cook for getting them to town!

By Rachel Dalton

We are excited to kick off a new spin on the Local Flavor section of Lynchburg Living. Each issue, we will put local dishes and their creators in the spotlight. It’s a chance to give them some kudos while giving you some fresh, attainable ideas for your kitchen.

Lisa Woodroof is the proud mother of a “super-kindergartener” and wife to a “local Lynchburg-ian.” In her previous life, she owned a restaurant on the Rappahannock River and a catering business in Northern Virginia. These days, you will find Lisa working as a proposal manager by day but chef extraordinaire come dinnertime.

Lisa writes a fabulous food blog called Bourbon in the Kitchen (www.bourboninthekitchen.com) and is published in the book A Taste of Virginia History.

She warns when you try one of her recipes, you may never be the same!

10 Steps to Perfectly Fried Oysters, Every Time

Ingredients:
1 quart of Virginia Oysters
8 cups of flour or House of Autry
Seafood Breader
1 cup of panko bread crumbs
1/4 cup of Old Bay, Chesapeake Seasoning or Cajun Seasoning
2 tablespoons of sea salt

2 tablespoons of course ground black pepper
Pinch of Cayenne (Optional if you like spicy)
6 large eggs
1 lemon
50-60 ounces of cooking oil
Cocktail sauce
Tartar sauce

DIRECTIONS:
Step 1: Pour the quart of oysters into a strainer and drain for five minutes (do not rinse oysters).

Step 2: Pull out a large platter and prepare the southern seasoned breader by combining the House of Autry Seafood Breader, panko, Old Bay seasoning, sea salt, black pepper and cayenne.

Fork together the ingredients.

Step 3: Beat your six eggs and place nearby the breader platter.

Step 4: Place your drained oysters into your egg mix (if you have small eggs, you may need to add more eggs). Oysters should be well submersed. Lightly move around your oysters in the eggs to ensure they are coated well.

Step 5: Grab a pair of kitchen tongs, and place your oysters in that mixed southern seasoned breader one at a time. Using a fork, make sure each oyster is coated (not drenched in thick breader but coated). Move those tasty oysters to a clean large platter (I put parchment paper down on the platter first). Once all oysters are breaded, place this platter in your freezer for 5-8 mins just before frying.

Step 6: Fire up the deep fryer or get a deep cooking pan and add enough oil where you have approximately 1.5-2 inches of standing oil. If you are doing this on your stove, remember that your oil should be somewhere between 360 to 375 degrees for frying. Medium to high temperature will get you there on the stove top.

Step 7: Pull out your cocktail sauce. Do yourself a favor and kick up the recipe: add a pinch of cayenne, Old Bay, black pepper and a smidgen of horseradish. Squeeze a lemon slice too. Tartar sauce: add a pinch of cayenne, Old Bay, black pepper, squeeze a lemon slice, and toss in fresh parsley.

Step 8: Drop a test oyster into your pan/fryer to confirm your oil is good to go. If your oil isn’t hot enough, your oysters will be soggy. If it’s too hot, you will burn them. Bring over each oyster individually allowing enough space in the pan between each oyster for frying.

Step 9: Place cooked oysters on a large platter (I like to drain the oil by placing paper towels down on the platter). But immediately pinch sea salt over while the oysters are hot. (This is an important tip).

Step 10: Have someone pour your favorite beverage and serve these hot and amazing oysters, with a pinch of sea salt and that Old Bay on top. Don’t forget to scoot over the kicked-up cocktail and tartar too.

By Lisa Woodroof

Mark Your Calendars January/February

Cookiefest 2017:
January 14,
11 a.m. – 4 p.m.
Put your New Year’s Resolution on hold for a day, and head to Heritage United Methodist Church for Cookiefest 2017. This family event includes tasty samples from a Cookie Cook Off Contest, face painting, nature learning activities and more. Admission is $5 (free adult with each accompanying child). All proceeds benefit Camp Sacajawea.

“Doublewide Texas”:
February 17-18, 24-26
Beat the winter blues, and visit the Renaissance Theatre for “Doublewide Texas,” a hilarious, fast-paced comedy written by Jessie Jones, Nicholas Hope and Jamie Wooten. The plot centers around one of the smallest trailer parks in Texas that’s fighting a town’s move to annex them. Buy tickets at Etix.com.

Red Carpet Gala:
February 25, 5 – 11 p.m.
Even though we are 2,500 miles from Hollywood, you can still feel like you’re a celebrity at the Red Carpet Gala for United Way at the Academy Center for the Arts. Dust off that fancy dress or tux, and enjoy this evening of delicious cuisine, a live/silent auction and dancing. Tickets for sale at UnitedWayCV.org.

Local Openings & Closings

Hello! to a new location of Gladiola Girls, now open in Boonsboro Shopping Center.

Hello! to the much-anticipated Dunkin Donuts’, open on Old Forest Rd. since November.

Hello! to Jump Trampoline Park on Candlers Mountain Road in the old movie theater.

Hello! to two new loft apartments, Piedmont Flour Mill (Jefferson St.) and Gish Flats (Court St./Fifth St.).

Goodbye to Charlie’s Chicken on Timberlake Road.

Hello! to Woven Devotion, a women’s clothing store in Cornerstone.

Lynchburg’s Cutest Baby
Chubby cheeks, tiny little toes, sparkling eyes. All babies are adorable. But is yours Lynchburg’s Cutest Baby? Visit LynchburgLiving.com and nominate your child today! Nominations end February 25. The results will be published in the
May/June issue of Lynchburg Living.

Top Teachers Search
We received over 70 nominations in this year’s Top Teachers contest. Our panel of judges scrutinized the nomination forms to find the best of the best. Look for the winners in the March/April issue!

Giving Back Awards
On November 3, Lynchburg Living invited representatives from 25 nonprofits to a special event in their honor for the 3rd annual Giving Back Awards. Flip to page 172 for a full recap of the event, including photos!

Read All About It
Our November/December issue included an interview with Hollywood screenwriter Randall Wallace. On the Lynchburg Living Facebook page, Evelyn Duncan Saunders called our story “a must read about Desmond Doss and the movie Hacksaw Ridge.” Thanks Evelyn!

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.

This year, we took our Lynchburg Living “Best Of” contest to a new level with an expanded list of categories. And you all, the readers, responded with force—a record 165,452 votes were counted on our website.

Whether earning gold, silver, bronze or honorable mention, inclusion on the following pages should be considered an honor. Enjoy flipping through to see who came out on top this year!