Our annual Top Teacher Awards are a way to honor deserving educators who have not only answered this call for public service, but they also go above and beyond to make sure their students are thriving.
This list—made up of various school districts, grade levels and subjects—is only a snapshot of the incredible teacher talent we have in our region.
Photos by Ashlee Glen
I always had a dream of opening a brick-and-mortar place,” Samir Elazazy said.
The owner of Downtown Cairo—a Mediterranean food-truck-turned-restaurant that serves authentic Egyptian, Greek, and Middle Eastern food—Samir and his wife, Emily, opened their new, permanent location in December 2023.
“We opened our food truck in May 2021,” Emily explained. “We were in Appomattox for about six months and got an offer to go to The BackYard [in Forest] in November 2021.”
The journey from food truck to restaurant, which is located in Graves Mill Shopping Center, has been quick, with the Elazazys embracing every step.
Before starting the food truck, Samir had worked for Cook Out for 10 years in various positions, including General Manager. As he worked his way up within the chain, he learned the intricacies of running and operating a growing and successful restaurant—knowledge that proved invaluable when the food truck opened for business nearly three years ago.
“We started the truck because of the kids,” Samir and Emily said nearly in unison referring to their three daughters, ages three, five, and eight.
“It’s a really beautiful journey because I’m able to share a lot with them,” continued Samir. “My oldest comes to events with us. It was really cool to have them alongside us and sharing our dreams together. It’s an important message to them to do what you love and don’t be afraid.”
When the Elazazys decided to transition from a food truck to a brick-and-mortar location, they knew it would be a leap of faith.
“I didn’t have any money saved up to open a store,” Samir said. “So I asked God to lead the way. I called a real estate agent just to look.”
The realtor showed the Elazazys two locations, but neither gave them a confident feeling. On a whim, the agent showed them a third location that day.
“It was the perfect one,” Samir remembered. “We came here, and I said, ‘This is it.’”
With little money saved but a lot of gumption, the Elazazys were challenged with figuring out how to make their dream a reality. They offered their truck up for sale with the terms that they keep it until the end of the year with money up front and they approached the owner of the Graves Mill location with an ambitious offer.
“I knew there was no way either would be accepted. But they were,” Samir said with a gracious smile.
From the moment the dotted line was signed for 18013 Forest Road A03, it took three weeks to open. The steps for retrofitting the space into a functional counter-service restaurant fell together seamlessly and on December 21st they opened their doors.
The menu is almost identical to that of the former food truck, with customer favorites like the shawarma plate and gyros wrapped in fluffy pita.
“We like our small menu,” Samir explained. “It gives customers the opportunity to pick and choose, but not overwhelm.”
Samir was born in Alexandria—the second largest city in Egypt and the largest city on the Mediterranean coast—and moved to the Lynchburg area when he was 15. Alexandria is a melting pot for cultures and flavors, with Greek, Italian, and Egyptian influences weaving themselves into the local cuisine. But at the heart of Downtown Cairo is Egyptian food.
“I developed my passion for cooking from my mom,” Samir said. “When I left home, I didn’t know how to cook, so my mom would tell me what ingredients to get and I would FaceTime her for hours going step-by-step making everything.”
Many of the recipes found on Downtown Cairo’s menu are derived from those FaceTime cooking lessons, though Samir is quick to admit he still hasn’t cooked for his mother, who still lives in Egypt.
“I can follow her recipes exactly and they still won’t taste as good as hers,” Samir laughed.
Samir says his mother is very proud of the journey Downtown Cairo has taken, and it’s a journey he and Emily have enjoyed sharing with their children, as well.
“There are a lot of challenges out there,” he said. “A lot of things could have stopped us, but we don’t believe in that. And, of course, God is always in the center of our lives. We want our kids to make decisions based on what God guided them to do.”
The Elazazys hope that their new Graves Mill location is just the next chapter in a long story for Downtown Cairo. In the next four or five years, they hope to expand to three locations all within the Lynchburg regional footprint. But, for now, Samir and Emily are content running one growing location side by side and creating a working environment for their staff that is uplifting and healthy.
“God will open those doors when it’s time,” Samir said.
By Leona Baker / Photos by Greg Powers, Leona Baker and courtesy of Patty O’s Cafe & Bakery
They say the devil is in the details. And legendary Virginia-based chef Patrick O’Connell is known to take devilish delight in not letting even the smallest details go under-delivered in the service of a transcendent and unapologetically whimsical dining experience.
“It’s either art or garbage,” O’Connell says in the 2023 PBS-produced A Delicious Documentary, which chronicles his renowned Inn at Little Washington’s quest for an elusive third Michelin star, a near-Herculean feat he and his team achieved in 2018 after 40 years in business—making it one of just a handful of 3-star Michelin restaurants in the country.
“Anything we do has to be extraordinary,” says O’Connell, whose tireless pursuit of culinary excellence is famously delivered with a side of quirky irreverence. Say, serving world-class, triple-crème cheeses on “Faira,” a rolling cheese cart that looks like a cow (and really moos) or populating the Inn’s dining room with well-dressed mannequins for social distancing during COVID.
I got my first taste of O’Connell’s commitment to extraordinary fun on a recent girls’ getaway, which I affectionately dubbed the “Bougie Brunch, Bubbly, and Bread Weekend.” At the generous invitation of my friend’s sister and her husband, who live nearby the Inn, top billing for our food-fueled adventure was a Sunday morning reservation at Patty O’s Café & Bakery, the long-awaited casual cousin of the Inn at Little Washington. Our trip also included stops at the much-celebrated Red Truck Bakery and some nearby wineries.
Housed in a restored 1950s-era gas station and situated catty-corner to the Inn, Patty O’s is the latest addition to O’Connell’s microcosmic empire in the small, historic village in the foothills of the Blue Ridge Mountains known as Little Washington, about an hour’s drive from D.C.
While dining at the Inn’s main restaurant or Patty O’s, visitors are free to stroll the 26-acre campus, which includes a hotel with more than 20 guest rooms. There are also shops, cottages, gardens, special event spaces, a small farm, farm animals, beehives, O’Connell’s restored Victorian manor house, and even a stylish chicken coop that may or may not be more architecturally notable than your own home.
For my traveling companions and me, that walk around the grounds was much needed after indulging in Patty O’s singularly charming Bluegrass Brunch featuring live bluegrass music on the sidewalk café’s open-air patio (weather permitting). O’Connell has quipped that he opened Patty O’s so that he would have a place to eat lunch during the day when the Inn’s restaurant is closed.
While Patty O’s shares the Inn’s playful spirit, its aesthetic is a little less Old World maximalism and more “Howdy, partner!” jollity. Think ice-cold water served from metal pitchers shaped like cowboy boots and adorned with colorful bandanas or cream for coffee dispensed from little white porcelain cows imported from France, both for sale through the Inn’s Tavern Shops, of course.
Approachability is deliberately baked in here with brunch, lunch, and even dinner prices akin to those at any mid-range to upscale eatery—compared to the Inn’s main restaurant, which only serves dinner and features a luxurious fixed-price, tasting menu starting (and I do mean starting) at around $375 per person.
Appetizers, soups, sandwiches, salads, burgers, Southern comfort food, and brunch faves share menu space at Patty O’s with seasonal main dishes in the evenings like Wild Mushroom Bolognese with artisanal pasta and freshly grated parmesan; Pan Seared Swordfish with white wine, tomatoes, black olives, and toasted couscous; or Momma’s Mammoth Meatball with creamy garlic polenta. Dinner entrée prices range from about $22 to $52.
A delicious assortment of muffins and breads, served with coffee and tea and handcrafted in the adjoining retail bakery, kicked off our brunch experience. We proceeded to sample our way through the menu including an elegant and memorable amuse-bouche—Ribbons of Smoked Salmon and Celery Root Remoulade with dill-mustard sauce and crispy caraway flatbread, served on fish-themed China.
We also tried the Classic Quiche Lorraine served with a roasted cherry tomato topped with toasted breadcrumbs; the spicy Shrimp and Grits featuring North Carolina Shrimp and stone-ground Virginia grits with Tasso ham; the Classic Eggs Benedict with champagne brined ham and hollandaise; a decadent French Toast with blackberry sauce and mascarpone-whipped honey butter; and the Half Pound Beef Burger from Snake River Farms with crispy onions and comté cheese, cooked to pink-center perfection.
From Patty’s O’s gorgeously appointed bar, with its signature happy hoedown mural, we sipped from a craft cocktail menu including the Venetian Lace with Tito’s, Aperol, Cointreau, and lime. Other tempting libations such as the Cavendish Old Fashioned with raisin-fixed bourbon and rye and the Bloody Mary with dill potato chip–infused vodka are on the wish-list for a second visit.
Our shared dessert was a theatrical triumph when our server presented Patty O’s famous house-made Butter Pecan Ice
Cream in a beautiful silver ice cream coup. When we couldn’t decide on whether we wanted it with the accompanying caramel drizzle on top, he performed a precision 50/50 pour as if choreographed by Balanchine himself. Indeed, all the service felt like a well-rehearsed ballet, attentive but not overbearing—no doubt perfected through decades of experience at the Inn, only in a more laid-back environment.
The “bread” portion of our “bougie” weekend was actually bread, pies, cakes, pastries, coffee, sandwiches, and more at not one but both nearby locations of The Red Truck Bakery, which has been touted by everyone from Oprah to Garden & Gun magazine. Red Truck has become nationally known not only for its baked goods “made with love and butter in the Virginia Piedmont,” but for its cookbooks, including the latest, The Red Truck Bakery Farmhouse Cookbook, released in 2022.
Both the main location in Warrenton, home to the photo-op namesake 1964 Ford truck, and the larger Rural Bakery in Marshall (right across the street from another foodie destination, Field & Main Restaurant) are worth the 20- to 30-minute jaunt from the Inn at Little Washington. We fueled our Saturday with savory breakfast croissants and other pastry-case goodies, their signature java roasted and blended by Counter Culture Coffee, and even a whole apple cake to take home to devour later.
Any road trip to Virginia’s Blue Ridge ought to necessitate a visit to at least a winery or two. We had a fine time sipping and noshing at two of them within easy driving distance, Three Fox Vineyards & Brewery and Barrel Oak Winery and Brewery, both in Delaplane.
Three Fox’s spacious modern tasting room, complete with foxy artwork, is perched on the top of a small hill and offers tasting flights, brick oven pizza and visiting food trucks along with a covered patio and café tables with umbrellas situated one by one at the ends of some of the vineyard’s grapevine rows (table reservations available).
I happen to be a big fan of sparkling wine, and Three Fox offers two—not very common for Virginia wineries. I enjoyed both on that “bubbly” weekend, the 2022 Sparkling Seyval Blanc and the 2022 Duality Rosé. You’ll find a Cab Franc, a Sangiovese, and a Petite Syrah among their reds and a barrel-fermented Viognier, a Pinot Gris and a Vidal Blanc among their whites.
Over at Barrel Oak, we also ordered tasting flights and took in the lovely scenery from their sloped, grassy picnic area. We were lucky enough to land there on a day when they had live music and an oyster truck called Nomini Bay Oyster Ranch. With our Barrel Oak Tasting Flight of their Vidal Blanc, stainless steel Chardonnay, BOWHaus red and white, Merlot and a Norton, we happily paired plates full of both freshly shucked raw oysters and Oysters Rockefeller and made a sunny afternoon of it.
Both wineries we visited are also breweries, so there is plenty to slake your thirst no matter your taste or mood. There are also many wineries to choose from in that area of the state, of course, including Pearmund, Philip Carter, Naked Mountain, RdV, Slater Run and more.
While we stayed overnight with friends, there are also some nice B&B and boutique options if you’re not going for the full Inn at Little Washington experience, or it’s booked up. Some of those include The Foster Harris House, The Middleton Inn and Gay Street Inn in addition to your readily searchable Airbnb, Vrbo, and chain hotel reservations.
Patty O’s Café takes reservations with a $35 deposit for lunch, dinner and Sunday brunch but also offers a walk-in waitlist (probably not worth the risk if you’ve planned a special trip, so make those reservations).
The bar, lounge, and patio are available on a first-come, first-seated basis. Reservations for the Inn itself and the main restaurant are an absolute must and often book up as far as a year in advance. However, dinner reservations are guaranteed for overnight guests of the inn.
Photos by Ashlee Glen
As a child of former enslaved parents, living in a time when Black Americans had to piece together their lives with what the era would allow, Mary McLeod Bethune understood the importance of preserving family and ensuring children are properly cared for, no matter their circumstances.
Despite the challenges and injustices facing Black Americans, including segregation, Mary would go on to found Bethune Nursery School, Lynchburg’s first childcare center, in 1936.
Today, Mary Bethune Academy carries on the legacy of its founder, nestled among a quiet neighborhood on Halifax Avenue, emphasizing its place in the community.
Although it is a daycare center for families who need childcare, Mary Bethune Academy embraces
its academy moniker acting as an early learning center.
The academy partners with the United Way of Central Virginia and receives federal assistance for roughly 70 percent of families, helping to make resources for the academy and childcare rates for families as accessible as possible.
As you enter the academy, every color imaginable is splashed over the walls, tiles, and furniture to keep the young minds engaged. Four classrooms divide up children by age, from infants to toddlers, with each class overseen by a lead teacher and an assistant or two.
“I’m thinking about what has contributed the most to our center’s longevity, and I really do keep coming back to our staff and the incredible job they do every day with our children,” said Karen Fitzgerald, Director of Office Operations for Mary Bethune Academy. “They really do treat every child as if he or she is their own, and they truly have a passion for children and wanting them to succeed. They are, without a doubt, the reason our center is trusted and supported by the Lynchburg community, and has been for almost a century.”
A few staff members at the academy have been woven into the long legacy of Mary Bethune, caring for generations of families in Lynchburg over the years.
Director of Facilities and Senior Lead Teacher Mary York has worked at Mary Bethune Academy since 1994, and her dedication to the community of families and children in Lynchburg has not wavered over that time.
York was born and raised in Chicago to a single mother who had to work while Mary attended daycare. York cites her mother as her initial inspiration to enter the childcare field. She went on to receive her Associate’s degree in Early Childhood Education.
Mary, her husband, and her three kids moved to Virginia in 1984, where she has lived since. Now a grandmother to seven, Mary says that “being a parent and a grandparent helps me to understand the concerns and expectations parents have when they place their children into someone else’s care.”
“From when I started to now, I believe I’m more in-tune with my kids. I see their potential and enjoy listening to their views and explanations on everything,” York said.
As York speaks about her work at Mary Bethune Academy, she often, if not always, refers to the children attending as “my kids.”
Considering the teachers at Mary Bethune care for and teach children in their most formative years, Fitzgerald’s thought that the academy is “kind of like a little family” is demonstrated every day the center opens its doors.
“Working at MBA has brought me closer to the community because I’ve gotten to know the families. I am fortunate that I have been at MBA for so long that I’ve had the children of former children in my class. I think we, as childcare workers, become part of a child’s extended family,” York said.
Because of her continued dedication to quality childcare, York was recently awarded the Heart of Service Lifetime Achievement Award. The Virginia-based award is granted to the individual with “longevity and overall excellence in the field, with 20 plus years of service, and a demonstrated commitment to a career of caring for children.”
York’s consistent work over 30 years likely made her an ideal candidate. Reflecting on her career, York suggests that childcare has mostly remained the same over the years, as teachers try to support the social and emotional needs of their kids, with a recent and increasing focus on their readiness for elementary school.
“I feel that receiving this award means that I have truly made a positive impact on the lives of the children and families MBA has served,” York said.
While the academy staff are experts in their field, there are many challenges inherent to the work they do. York says that the most prevalent issue is having enough space and resources to accommodate the increasing childcare needs of the community. Fitzgerald echoes that sentiment saying that there is “no such thing as a slow season.”
“We are always looking for new ways to partner with our local schools and area organizations to provide services for more children and their families,” York said.
Fortunately, Mary Bethune Academy will soon make an addition to its facility that the kids will likely enjoy much more than the parents and staff. A new state-of-the-art playground is under construction, and set to be complete by Spring 2024, thanks to several donations to the facility.
No matter the shape of the facility, the academy is continually ensuring that Mary McCleod Bethune’s legacy of care and love for all of the community’s children is being carried on through the generations.
What do Lynchburg lawns have to do with waterways from Blackwater Creek to the iconic Chesapeake Bay?
How we manage our yards isn’t just for show. It affects animals from the smallest damselfly to the trophy smallmouth bass in our local waters and impacts wildlife downstream to the Chesapeake Bay. Ramifications ripple out to the benefits we receive, like clean drinking water and our opportunity to paddle, fish, and enjoy our rivers. In fact, lawns and water quality are so intertwined that nonprofit and government programs might help you cover the costs of transforming soggy, poor turfgrass into native plant gardens or bare riverbanks into forests.
Pollution from cities and farms has damaged local streams into the James River and beyond for decades. The Chesapeake Bay has nearly become a “dead waterway,” with aquatic life and fish drastically disappearing from its waters. In 2010, the Environmental Protection Agency devised a plan to reverse this course by setting goals for Virginia to reduce pollution by 2025.
This is where homeowners and their backyards come in. Picture those “dead” areas in your lawn that won’t grow turfgrass, bare dirt at new building sites, or water rushing down driveways to stormwater drains.
Bare soil from new building sites and poor lawns has become the leading cause of pollution in the James River. Sediment wreaks havoc: it smothers river bottom habitats, elevates water temperatures, and clouds water, which kills underwater plants.
The other primary water pollutants—excess nutrients, nitrogen, and phosphorus—come from agricultural fields and overly fertilized lawns. Nutrients foster problematic algae blooms that create oxygen “dead zones” that suffocate aquatic life and lead to fish kills.
The good news is that homeowners can reduce runoff in several ways. Replacing lawns, especially those with poor cover or near streams, with lush native gardens, preserves water quality—root systems act as a shield, grabbing pollutants, sediment, and nutrients before they enter water sources.
These gardens are carefully designed to absorb excess nutrients, hold soil in place, and create critical wildlife habitat. They require no fertilizers or chemicals, further reducing nutrient pollution.
Recently, City of Lynchburg and Campbell and Amherst County homeowners became eligible for a state program, the Virginia Conservation Assistance Program (VCAP). This program helps cover costs for pollution-reduction projects, like rain gardens, conservation landscaping, and permeable pavements.
“The projects I want to see installed are the ones that solve water issues for individuals. Whether they have erosion and soil loss on their property, standing water issues, or need to contain water for raised beds—the right project for the location and landowner are the priority,” says Blair Blanchette, VCAP Coordinator.
Concrete exacerbates polluted runoff as water picks up other pollutants like bacteria and pesticides, then flushes straight to local creeks. Projects that slow water runoff, such as rainwater harvesting or dry wells, can keep lawns and gardens healthy and provide water during dry spells while significantly reducing polluted runoff.
The James River Association’s Buffer Program works with landowners in the James River watershed to plant forested areas along creeks or streams called buffers. Buffers stop pollution as gardens do while building cooler, clearer, more stable streams, providing habitat for sensitive species like herons and brook trout.
“Everyone can have an impact. Trees are part of the answer, and anyone, especially those with open streamside land, can grow trees to help clean our water,” says Anne Marie Roberts, Senior Restoration Field Manager for the James River Association.
Through a technical modeling program, Roberts can see precisely how much a buffer reduces pollutants like sediment and excess nutrients. Through such programs as these and continued community investment, the James River can return to total health. Luckily for many of us,
it may start with a lush forest or a beautiful garden.
Government program managed by Soil and Water Conservation Districts (SWCD) aims to help residential homeowners reduce urban stormwater runoff.
Who: Homeowners, businesses, schools, places of worship, and community centers in Lynchburg, Amherst, and Campbell counties (R. E. Lee District) or Bedford County (Peaks of Otter District)
What: Design, prepare, and install “best management practices,” including conservation landscaping, impermeable surface removal, permeable pavement, green roofs, rainwater harvesting, and more. Up to 80% of project cost reimbursed.
Get Started: Visit Releeconservation.com or Poswcd.org
The James River Association and the Chesapeake Bay Foundation provide technical and financial support for landowners to create forest buffers along stream banks.
Who: Landowners in the James River watershed with a creek, stream, or river frontage
What: Design, prepare, install, and provide three years of maintenance support to restore forested buffers. 100% project cost provided.
Results: Since its launch in 2019 and with support from Department of Forestry, 1,084 acres of buffers installed across the James River watershed, including 358,331 native trees.
Get Started: Visit jamesriverbuffers.org
The Central Virginia Land Conservancy works with landowners to save the farms, forests, waterways, and rural landscapes that make Virginia beautiful. Land conservation easements save land through voluntary, permanent agreements that outline how land can be used.
Who: Landowners in Amherst, Appomattox, Bedford, Buckingham, Campbell, and Nelson counties and Lynchburg
What: Permanent agreements to protect land from intense development. Tax credits and deductions based on the reduced land value.
Results: 5,900 acres protected
Get Started: Visit www.cvalc.org
Charlottesville changed everything for me,” Pete Fanning remembered. “I guess I was naive. I knew it wasn’t perfect, but I wasn’t aware it was so mainstream. It really shook me.”
In 2017, when a Unite the Right counter-protester was killed on the Charlottesville Mall, the country—and those of us in Charlottesville’s backyard—was left reeling from such a public glimpse into the country’s widespread racism and white supremacy.
“I remember turning on the TV and being floored that this was here and an hour away,” Fanning said. “Seeing the fighting in the streets just tore at my heart and stayed there.”
As many artists do, Fanning took to his craft to process the horrific events, not realizing that the basis for his latest book, Hometown, was being formed. Just a few years later when Fanning and his son attended a local high school football game and saw a racial rift between the two opposing teams, Fanning saw the full story unfold.
“My kid was too young to notice. But I couldn’t get it out of my mind,” he said. “That’s when I wrote the first chapter.”
From there, Hometown, a young adult fiction, effortlessly flowed to the page. Fanning pulled from his memories of Charlottesville, the high school football game, and his own experiences to weave a tale about life, racism, unity, and a little bit of football. While this is a book for children ages 13 and up, Fanning recognizes that anyone can take away something from Hometown, which will be available for purchase where all books are sold in April.
“This book is for kids who want to make things better for their siblings,” Fanning said. “It’s like a passing of the guard—we’re trying to find a space for everybody.”
As he finalized Hometown and started going through edits, Fanning reached out to his friend and fellow-artist Jon Perry who had created cover art for Bricktown Boys, a book Fanning published in 2021.
“I reached out to [Jon] for Hometown. As a Black man, he has this vision. The first thing he showed me was a piece featuring the two [main characters] and a monument. But inside of the monument was a burning Confederate flag. We got into a friendly pushback,” Fanning said. “Writing this book I discovered my own little habits and the way I see things. It’s a book about unity, but he saw it in different ways that I never, as a white guy, would think about.”
Fanning and Perry connected over the story and the ways in which they each related to different characters in the book. From there, Perry created story and cover art that put into visuals the characters’ journeys from division to understanding.
Fanning also reached out to Quincy Cunningham, a local musician, to write and produce a song for the book’s trailer, which can be found on YouTube and on Fanning’s author website.
“Quincy had just released some music on Facebook and it caught on pretty big,” Fanning said. “He had written a song about Virginia and I was blown away by it. He got back to me and was interested in doing the music for the Hometown trailer. Hearing his music, I knew it was going to be good. He’s a little younger than Jon and myself, so we have that perspective too.”
With such a collaborative effort in telling the Hometown story—from Fanning’s words to Perry’s art to Cunningham’s music—the creative process in and of itself has been a lesson in crossing lines and meeting people where they are. While the three artists come from different backgrounds, they worked together to flesh out the true narrative of the story and see Hometown from each other’s perspectives.
“Discussions of race are so eye-opening at times,” Fanning said. “It’s one thing to write it down—it’s a story and I’m closed in an office, writing my thoughts. It’s a whole other animal to put it out in the world where we live. Yeah, it’s racial but it’s more about unity. So I’m telling the story in the best way that I can.”
Hometown is being published by Immortal Works, a publishing house that focuses on clean genre fiction for general audiences. Hometown will be available for purchase in April via Amazon,
Barnes and Noble, Target, or online at www.petefanning.com. Fanning will be releasing another book later this year.