Title: Visual Artist | Age: 45

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Stuffed Mushrooms

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

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

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

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

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

Mark Your Calendars Sept/Oct 2017

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

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

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

Local Openings & Closings

Hello! to James River Adventures in Madison Heights.

Hello! to Country Kids Consignment Boutique on Leesville Road.

Goodbye to the Zaxby’s location in Forest.

Hello! to Iron and Ale restaurant in Cornerstone.

Goodbye to Open Porch Café in Wyndhurst.

Hello! to Corner Burger in New London.

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

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

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

Hello! to Rolling Dough Cookie Company in Cornerstone.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Magnolia Foods Chorizo Black Bean Dip

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

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

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

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

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

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

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

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

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

Go Team!

Title: Sculptor | Age: 50

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

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

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

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

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

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

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

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

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

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

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

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

Take any stereotypes you have about financial service industry professionals and throw them out the window as we introduce you to this issue’s Local Flavor.

Mike Sharrett works in Lynchburg and enjoys spending time with his wife and one-year-old son. When he’s not in front of his desk, he’s in front of the oven or grill—perfecting “Viking Style” meals that center around savory cuts of meat from beef ribs to pork tenderloin and beyond. (And when he’s not cooking, Mike lives life to the fullest as a licensed race car driver, high performance driving instructor, and competitive firearms shooter.)

Mike began experimenting with cooking and marinating at 16 years old when his parents went to the beach and he stayed home. After ruining all of his mother’s Teflon pans trying to cook steaks, he started to figure things out. Fast forward to now: Mike has a YouTube channel called “Cook Like Mike” so he can share his recipes with the world. (He also is a self-proclaimed “oversharer” of food photos on Facebook.)

His advice to you? For starters: “You can’t skimp on steak quality.” Mike says anything less than USDA Prime…isn’t worth your time. But more importantly, he reminds us all: “Life’s too short to eat bad food so sometimes you have to make it yourself.”
Take this lesson to heart and try out his dish today!

Reverse Sear Tenderloin

with Montreal Seasoning Roasted Potatoes and Sautéed Green Beans

Steak
1. Ideally, let your steak sit out so it can come to room temperature.
2. Preheat your oven to 250°. (Anything above 275° and the meat will sweat all your seasoning off.)
3. Liberally season both sides with sea and mineral salts. (I prefer Red Hawaiian, Pink Himalayan, and Mayan.)
4. Crack fresh pepper on both sides then pat the steaks so your “rub” doesn’t fall off.
5. Place steak on a wire rack with a cookie sheet below.
6. Insert a thermometer so you can monitor the temperature.
7. Bake in oven to desired internal temperature. (I prefer 115° for tenderloin and 120° for ribeyes.)
8. Remove from oven and let the steak rest on a plate for 15-20 minutes. You can’t skip this part!
9. While resting, bring a cast iron pan up to medium heat or turn a grill on high.
10. Once the 15-20 minutes has passed, place your steak on the pan or grill for one minute per side to sear the outside.

Potatoes
Peel Russet potatoes and cut into cubes. Toss in a bowl with olive oil and Montreal seasoning. Pour into a pan and cook while your steak is cooking. After the steak is removed turn the oven up to 375° and finish baking potatoes until lightly golden brown.

Green Beans
Wash beans and cut off the stems. During the resting period of the steak, place green beans in a skillet on medium heat with olive oil. As the oil gets hot, crack fresh pepper and sea salt over the beans (add crushed red pepper if desired). Sauté until crispy and cooked.

Serve & Enjoy!

Notes From Behind the Wheel: Lynchburg’s NightLife Through the Eyes of a Rideshare Driver

It’s Friday night and I’m ready to head out for the evening. I’m off to meet new people, visit the local hot spots, and likely not leave the driver’s seat of my car for six hours. I’m not partying—I’m working.

I drive for a ridesharing service, taking people where they want to be. I experience Lynchburg’s nightlife, but one step removed, through the windows of my car. Most riders are friendly and want to talk, and I feel like I’m included in their conversations, at least for a few minutes.

The thing about ridesharing is; at the beginning I don’t know where the end will be. I know where the rider is when they request a pickup, but I only find out the destination when they climb aboard. The mystery keeps things interesting.

Any ride could be a three-minute hop over to Wal-Mart or a half hour trek to a residential neighborhood out in Appomattox. For some reason, those long drives always seem to come after I’ve decided “one more fare, then I’m going home.”

Tonight you will be included in my night’s roving to find out how much is happening in Lynchburg. I know I won’t see everything that’s going on, but it should be an exciting ride. Tipping is not required, but always appreciated.

At 8:25 p.m. I cruise past Cook Out on Wards Road. The parking lot is full, and the drive-through line stretches back to Wards. I want to stop for a burger and shake, but the wait is too long.

It’s nearly 9 p.m. and I’m on my way out to Wyndhurst to take a couple to Neighbors Place. This restaurant/bar is popular with college students, couples and families. On my way through, I see there are some more eateries open along Enterprise Drive. I’m sure I’ll be back around to them before long.

Just before 9:30 p.m. I’m cruising along Route 29 heading towards the Kemper Street station. I glance over as I pass Big Lick Tropical Grill and Phase 2. Fantastic—both parking lots are full. Must be an event or concert going on tonight. I’ll be sure to swing back around closer to midnight. New Year’s Eve and Halloween were big nights for me.

Heading in the opposite direction with two riders aboard, my destination is Buffalo Wild Wings, off Wards Road. “B-Dubs” is one of those places that always has a crowd. Whether it’s football, basketball or soccer, the big screens draw a lot of sports fans. Or it might be the wings.

At 9:43 p.m. I pass Cook Out again, and it looks like the line hasn’t gotten any shorter.

It’s 10 p.m. and I’ve just picked up a couple from El Jefe on Commerce Street. We chat about the town; the husband has lived here all his life. He tells me that Lynchburg is the largest city in the U.S. that does not have an interstate highway. Now I share that factoid with all of my out-of-town riders.

Rolling along Fort Avenue, I pass by City Stadium. The Hillcats are playing tonight! There’s a good crowd, and sure enough I get
a ride request. Four large fellows squeeze into my car. I get to hear about the game, and how the ’Cats are doing this year. Oh, and there’s going to be a music festival held at the stadium in a few weeks. Got to remember that, so I can be around when it closes. I pay much more attention to local events since I started driving.

Later, at 10:20 p.m. I’m finally taking a rider to Cook Out. We sit in the drive-through line for 20 minutes and I take him back home again, where I help him unload the four orders he picked up for his friends. Then it occurs to me that I should have ordered something for myself at the same time. Sigh. On at least two other occasions I have provided a rider with a round trip to a fast-food place for takeout.

It’s past 10:50 p.m. Shoemakers at the Craddock Terry Hotel is the next stop. I’ve only eaten there once myself, but it was a great dining experience. I’ve picked up several passengers from the restaurant, mostly taking them back to local hotels. It seems that’s the place for vendors and sales types to take clients out to dinner. Great place, all except for the cobblestone parking lot. I am not a fan of cobblestones. When I go by, I always scan the parking lot, though. I’m looking for that Lamborghini I saw once.

Now it’s after 11 p.m. and I’m pulling into the Holiday Inn on Main Street. There’s a group here in town for a wedding. It reminds me of a fellow I picked up a while ago and took to the Aviary at Miller Park. He was going there to play guitar at a wedding reception for a friend. Two couples I know held their receptions at the Aviary too—it is a splendid location.

At 11:19 p.m. I’m waiting to pull out onto Timberlake Road. I almost get my front end torn off by a car that burned through the red light. I see a lot of that.

Just on the other side of midnight, people are beginning to look homeward. I’m pulling up beside Kegney Brothers Irish Pub on Main Street. Turns out my fare is a group of Lynchburg College girls. On the way back to campus, they talk about the karaoke that evening; the good, the bad, and the badly off-key.

Returning downtown, I know just where to go—Jefferson Street. Not only is there Riverfront Park, where they held Lynchstock, but there’s also the Glass House event space. If there’s a party going on there tonight, I’ll be sure to have lots of business. Across the street is The Water Dog, another very popular spot. I don’t know what it is, but whenever I have a lull in activity, I drive down to Jefferson and park by The Water Dog. I get a ride request within 10 minutes. Sometimes I barely have enough time to stretch my legs.

Jefferson Street is bracketed with nightspots. Near Ninth Street is the Emerald Stone Grille, which I only realized was there a few weeks ago. At the Washington Street end up on a hill is Bootleggers. I wonder why most folks have me drop them off at the back entrance, an alley off Commerce Street. Could it be all those stairs?

It is almost 1:30 a.m., and I finally get a call to pick up someone from Rivermont Pizza, next to Randolph College. It’s not a weekend without stopping here. I can hear the music coming from inside and as always there’s a crowd of folks just relaxing on the sidewalk outside.

2 a.m. has come and gone, and most places are closed. It’s late, or early, depending on your view of it, but it’s time for me to head home. Sorry if I didn’t get around to pick you up,
but I’m sure I’ll be out again next weekend.

See you then!

By “Bob”

Since opening in 2010, the Riverside Park Sprayground has become a go-to destination for parents and children during the hot summer season. From spitting fish to dumping buckets, kids have a blast splashing around with their friends and family. The sprayground is free and open to the public from 11 a.m. to 7 p.m. through October 1.

Photo by Jim Pile

Behind the Scenes
Photographer RJ Goodwin visited sculptor Ken Faraoni’s studio inside Hill City Hardwoods/The Craft Crucible off Thurman Avenue. Full disclosure, according to Ken—he does not usually work wearing a suit jacket!
Read about our Artist Profile’s career on page 24!

Quotables
“I truly believe that the display of art in the community brings us together. The artist whose work is on display is giving something to the viewer and that person takes that something, whatever it may be—a feeling, a memory, an idea—and shares it with someone else. This begins a domino effect of communication, all starting with a piece of artwork.” – Kimberly Gibson-McDonald, E.C. Glass High School teacher.
Read more about outdoor art in Lynchburg on page 29!

#LynchburgLiving
Referencing the Bluffwalk steps,
@ariellanae wrote “Beautiful spot downtown. Had to capture all these wonderful textures and strong lines!”

@manndalynn posted a gorgeous summer sunset that’s reflected by standing water in the parking lot below.

Include the hashtag #lynchburgliving on your posts and your photo may be featured in an upcoming issue!

Local Dermatologists Debunk 9 Sunscreen Myths

Exposure to ultraviolet (UV) radiation is the most preventable risk factor for all types of skin cancer, including melanoma. With hot weather in full swing, sunscreen should be a staple in your routine whenever you or your family spends time outside.

However, there are a lot of myths and misconceptions surrounding sunscreen, when it should be worn, and how often it should be applied. Several local dermatologists put these myths to rest, so you can be informed about your sunscreen choices this summer.

Myth: “I don’t need to wear sunscreen.”
The American Academy of Dermatology (AAD) recommends that everyone (all skin types) wear sunscreen, at least an SPF of 30, to protect their skin from the sun’s damage. The higher the SPF, the higher the protection from the UVB rays. Dr. Kappa Meadows of Dermatology Consultants recommends a broad spectrum sunscreen to her patients to protect against both UVA and UVB rays. “Because the sun is classified as a carcinogen, just like nicotine is, it’s recommended to protect your skin so that you won’t develop cancer,” she says.

Myth: “One good burn each season will protect me.”
There is no scientific data to support the claim that a base tan or burn will protect your skin from future damage. “Every bit of sun damage increases your risk for skin cancer,” says Dr. Sonni Carlton of Dermatology Consultants. “Sunburns are definitely a known risk factor for melanoma.” According to Dr. Meadows, a base tan will give you a protection equivalent to an SPF of 3, so you should apply sunscreen for optimal protection.

Myth: “All sunscreens are the same.”
“All sunscreens are certainly not the same,” says Dr. Kristen Kuk of Ridgeview Dermatology. “One way to categorize sunscreens is into chemical and physical sunscreens, which have different properties. Chemical sunscreens work by absorbing and essentially deactivating ultraviolet rays as they reach the skin. The advantage of chemical sunscreens is that they are more easily made to be colorless and odorless, which makes them more appealing to most. However, they are also the most likely to cause allergic reactions. Physical or barrier sunscreens most commonly contain titanium and or zinc oxide. They work by reflecting ultraviolet radiation and therefore often have the more opaque appearance that is less popular, particularly in facial sunscreens. However, physical sunscreens are better tolerated by people with sensitive skin.”

Myth: “I can apply at the beginning of the day and I’m covered.”
The AAD recommends reapplying sunscreen at least every two hours. When doing so, apply generously to all areas of skin that will not be covered by clothing. Adhere to the guideline of “one ounce, or enough to fill a shot glass,” which the AAD considers enough to cover all exposed areas of the body.

Myth: “The SPF in my makeup is enough.”
In general, most people do not apply makeup heavily enough to give them adequate sun protection. “The recommendation is a moisturizer with an SPF of 30 or greater under makeup,” says Dr. Alexis Chantal of Ridgeview Dermatology.

Myth: “Last year’s bottle is still okay to use.”
Before being made available to purchase, sunscreen is put through rigorous tests. In order to be placed on store shelves, sunscreen must be able to survive three months in the laboratory conditions, which simulate three years in the real world. This means your sunscreen should be good for three years from the production date. However, be sure to check all sunscreen containers for an expiration date, and throw it away once that date has passed. Dr. Megan Allison of Ridgeview Dermatology says, “For optimal sun protection as well as texture, stability, and sterility of the product, use the sunscreen prior to the date listed on the bottle. Keep in mind that sunscreen should be used generously and frequently.” If used correctly, a bottle of sunscreen should be used before the end of summer.

Myth: “I need sun to get vitamin D.”
This is perhaps one of the most common misconceptions.

Dr. Kamal Chantal of Ridgeview Dermatology explains, “You do not need sun to get the vitamin D your body needs. You can get all the vitamin D you need through your diet or a vitamin D supplement negating the need for unprotected sun exposure. In fact, many people who are exposed to a tremendous amount of sunlight, such as surfers in Hawaii, have been proven in medical studies to be vitamin D deficient.”

Myth: “The chemicals in sunscreen are more dangerous than sunburn.”
The FDA regulates sunscreen ingredients and holds them to the same standard as any other over-the-counter drug. “The American Academy of Dermatology strongly emphasizes the need to wear sunscreen,” says Dr. Carlton. “Just because the internet says sunscreen isn’t safe doesn’t mean that it’s true.”

Myth: “I only need sunscreen when it’s sunny.”
“Forty to 80 percent of UV rays penetrate clouds,” says Dr. Carlton, meaning you are still very likely to get burnt under cloud cover. Continue to follow the same guidelines for sunscreen application that you would on a bright, sunny day.

By Leah Jones