Kuumba Dance Ensemble Continues to Thrive During Pandemic
Photography by Ashlee Glen

The beat of the drums was powerful and hypnotic and seemed intrinsically connected to the dancers leaping and gesturing adeptly across the floor. Dressed in beautiful, bright costumes, the performers seemed focused but also free. Their unified movements indicated that they had clearly rehearsed rigorously for this performance, but there was an easy exuberance in their presentation that created a relaxed, yet dazzling, environment—you couldn’t take your eyes away from them.

I first saw the Kuumba Dance Ensemble perform in 2018 at the Lynchburg Public Library, where I work as a youth services library assistant. On that day, there was someone else behind the scenes who caught my eye as well. Directing the dance routine was ensemble founder Sheron White. Her pride in her students was a joyous thing to witness. I was immediately struck by her positive and infectious energy and by the camaraderie she had fostered within the company. I knew then that I wanted to be part of this extraordinary group, and I got my chance to do so the following year.

Last fall, I had the privilege of participating in White’s Adult Afro-Caribbean dance class through Lynchburg Parks and Recreation. She and the other members of Kuumba made me feel so welcome and encouraged me to express myself at a time in my life when I really needed an outlet to do so. It was one of the best and most freeing experiences of my life, and I cannot thank Sheron enough. It is an honor to share a piece of her story and spotlight the important work she’s doing in our community.

White had a strong and varied dance background before eventually focusing on African dance in the mid-80s. In 1986, she moved from Lynchburg to Baltimore, where she taught dance at several middle schools and joined an African dance company. Her dance teacher suggested that she visit Africa, and she did so in 1996.

“My professor said, ‘You cannot teach African dance unless you go to Africa.’ So I went to Senegal, West Africa,” White recalls. “I learned so much. The culture in Africa was so amazing and accepting.”

Upon her return to the U.S., White moved to a different dance company in D.C. and became a principal dancer. She ultimately decided to move back to Lynchburg in 2013 and established Kuumba Dance Ensemble in 2017.

Kuumba was originally called “Lynchburg Afro-Caribbean Dance Ensemble,” but White found the name clunky and decided to change it.

“The reason I named it ‘Kuumba’ is because when I went to Africa, they named me ‘Kuumba’,” says White. “At first, I hated that name! We had a naming ceremony and everyone else got these cool names—I can’t remember what they were—but I got ‘Kuumba’? Well, that was my own inability to understand what that name meant. It means creativity. Come on, Sheron!”

Over the past three years, Kuumba has grown from four adult dancers and one drummer to about 40 dancers—30 of which are children—and seven drummers. A partnership with Lynchburg Parks and Recreation and the aid of donors such as the Greater Lynchburg Community Foundation have added to the ensemble’s momentum, and even a global pandemic hasn’t slowed it down.

“We wanted to engage our children and keep them motivated during the pandemic,” White says. To that end, White connected with a hip-hop instructor from Alabama who offered virtual hip-hop classes for Kuumba students twice a week.

Kuumba also participated in the Academy Center of the Arts’ Juneteenth 2020: An Exercise in Resilience event on June 19. The live-streamed event, which was put on by the Academy, the Juneteenth Coalition, and The Listening, Inc., featured several Black artists, performers, and local figures.

“The pandemic was in full bloom, so we practiced in my backyard,” notes White. “We were limited to ten people. It was difficult, but we made it happen.”

Part of the difficulty was learning how to work in masks, which includes practicing proper breathing techniques.

“We actually ended up performing in masks made by Cynthia Hudson, one of our drummers and seamstresses,” says White. “During practices, I always instruct the students to walk away, remove their masks, take deep breaths, and drink lots of water when they get winded.”

Safety is paramount for White, who cares for her 94-year-old mother. “It is huge for me to socially distance and keep things safe for everyone,” she says. “In addition to wearing masks, we take temperatures before classes. When bad things happen, we don’t get discouraged. We problem solve and figure out how to make things work.”

White and other members of Kuumba resumed classes in early July. Participants were able to choose between in-house lessons at Lynchburg Parks and Recreation and online lessons. Kuumba will hold a virtual recital on November 7, and White’s inspiration for the theme of the performance is very close to her heart.

“There is a book written by Mychal Wynn called The Eagles Who Thought They Were Chickens that I used to share with my students when I worked in schools,” White says. “I use this book to help children understand that they can soar and feel good about who they are no matter what other people think. This year, Kuumba is going to draw inspiration from this book to catapult us into talking about the beautiful eagles of Africa and how they soar, and about how when people cut you down, you rise above.”

In preparation for the recital, instructors from Africa will hold virtual dance classes and teach choreography inspired by eagles while White comes up with her own twist on the theme for additional choreography. Although tickets and other details are still in the works, there will be an opportunity to make donations to support Kuumba’s continued growth.

Kuumba also plans to perform at the annual Kwanzaa celebration at Miller Park on December 30 if conditions allow, and White hopes that the celebration will be extended next year. “In 2021, we’re looking at having Kwanzaa celebrations each of the seven days of Kwanzaa,” she says.

As Kuumba continues to adapt and thrive through these unprecedented times, the overarching goal of the group—to spotlight and honor African culture while also supporting and celebrating other cultures—will stay the same.

“I believe that, in Lynchburg, culture matters. Whether the culture is white, Black, Mexican, Asian, or something else, it’s rich here,” says White. “It’s a good idea for us to learn about other cultures. We wouldn’t be afraid of different cultures if we tried to understand where those cultures come from. We [at Kuumba] see what we do as an opportunity to teach people about African culture. When we perform, we hope to provide instruction, share a rich tradition, and show that we are all more alike than unalike. This is my calling.”

Why many are turning to elderberries as a way to avoid the doctor’s office

What if someone told you that to build up your immune system, prevent sickness, reduce length of sick days, and possibly even help with chronic or autoimmune diseases… all you had to do was take a daily dose of syrup? After this year, your answer would likely be a quick, resounding YES.

Maybe you have heard of elderberry products before but aren’t quite sure what the hype is all about. They are made from the fruits produced by the black elderberry shrub (officially called Sambucus nigra)—the berries are loaded with vitamin A, vitamin C, potassium, zinc and antioxidants.

Morgan Powell turned to elderberries in 2016 after her three young children always seemed to be sick. While researching herbs and natural remedies, she learned about elderberries and decided to whip up a batch of syrup for her family to try. In a matter of weeks, she noticed a significant improvement in her children’s health and wellbeing. “My husband and I thought it would be great to spread the word and help other families build their own immune systems and keep their children healthy, and the idea to create a small business out of it came naturally,” she explained.

Powell started her Central Virginia–based business, The Enchanted Elderberry, in the fall of 2018. She sells elderberry-infused syrup, vinegar, gummies and loose teas at the Bedford and Forest farmers’ markets. Powell says she grows her own fruit but sometimes has to order from Croatia when her supply is limited. The berries are generally harvested in the fall.

Elderberry syrup isn’t just a natural remedy with no credible support. Powell shared that before she spread the word, she wanted to know that elderberries were not only a safe option but also had the science to back them up. “What elderberry does on a molecular level is attach to a virus, preventing it from entering or replicating in a cell inside,” she explained.

Many of the benefits of the elderberry can be attributed to the antioxidant anthocyanin.

While scientific studies on the effects of the berries have only been conducted on a small scale, the National Institutes of Health believes they have anti-diabetic, anti-cancer, anti-inflammatory, antimicrobial, and anti-obesity effects. More reasons to consider adding this small, dark purple berry into your daily routine include aid to the upper respiratory system, ease of joint and muscle pain, and blood vessel support.

Ready to stock up? When purchasing your elderberry products, always consider the source and make sure you are buying a credible product. Also, never eat elderberries raw as this can cause nausea and dizziness; side effects are not experienced when consuming the product in any cooked form.

Finally, the most important piece of advice, doses and concentration can vary, so always check with a physician or pediatrician before adding elderberry into your diet. Powell says most children take one teaspoon a day while adults may take two, even three if fighting an illness.

According to Powell, her results are measurable. Her children have not been to the doctor in over three years for a virus since taking elderberry syrup year-round. “Since starting this entrepreneurship, we’ve been humbled at the amount of people we have helped live healthier lives,” she said. “Elderberry can be a great addition to your daily routine.”

The Enchanted Elderberry is available at the Bedford and Forest farmers’ markets. Elderberry products can also be found locally at Health Nut Nutrition (Wyndhurst) and Nature’s Outlet (Graves Mill Shopping Center).

FOR “FOREST FOODIES”
photos by Ashlee Glen

What’s on the menu when you go camping? Are you content with a bucket of cold KFC for breakfast, lunch and dinner? Or do you prefer vacuum-packed, dehydrated veggies for an ultra-light soup? I’ve tried both extremes and honestly, the best option in my view is somewhere in-between. I like to make REAL nutritious food but without fussy recipes, perishable ingredients or a need for too much equipment.

Here are some of my favorites that you can try next time the woods are calling and you must go, whether it’s over a backyard campfire or on a backwoods trail.

Campfire Nachos
Nachos roasted over an open fire are simply delicious! They turn super crispy and take on a smoky, wonderful flavor that can’t be beat.

This dish is geared more toward the “backyard camper” than the thru-hiker because you’ll need a cast iron skillet. Plus, nacho chips tend to turn into nacho crumbs in a backpack, right?

The key to success is to wait until your campfire has died down enough that it will not burn the chips before the cheese has melted. If you do that, you’ll be amazed how special this surprising campfire treat can be!

Equipment:
Cast iron skillet
Aluminum foil

INGREDIENTS:
Corn chips, about half a bag
1 1/2 cups cheese, grated
(cheddar or Monterey Jack is safe up
to 12 hours without refrigeration)
1 tomato, diced
1/2 cup black olives
(Kalamata tastes best), sliced
1/2 cup cilantro, chopped
1/2 cup spring onions, sliced thin
1 jalapeño, diced (optional)
Sour cream, for serving
(optional; requires refrigeration)

Directions:
After your campfire has started dying down (embers only), position two flat stones on opposite sides of the fire so the skillet (or grate, if using) can balance over the embers. Prep the nachos by adding half of the chips to the skillet and sprinkle over 1/3 of the cheese. Avoid cheese falling to the bottom because it tends to burn. Add the second layer of chips and sprinkle tomato, olives, onions and cheese and cover with aluminum foil.

Cook over fire for about 10 minutes or until the cheese has melted. Keep checking under the foil because temperature is unpredictable! Serve with a few dollops of sour cream and plenty of cilantro!

Penne Alla Backwoods

This is our go-to meal for longer hikes because it’s tasty, filling and fast! It’s also reasonably lightweight and portable. The key to bringing prepared pasta sauce is to transfer it to a leak/crush-proof plastic container. Most camping stores sell Nalgene food jars and they are great. The jars only cost a couple of dollars and last forever.

Equipment:
Hiking stove

For two hungry hikers:
Penne Rigate, three servings Water, in bottle or filtered from stream Alfredo sauce, one jar. My favorite brand is Newman’s Own. Fresh parsley, chopped or torn Salt/pepper, to taste

Directions:
Well, there’s not much needed in terms of instructions for this meal! Set up your camp stove, boil the pasta and drain off the water. Add the sauce, sprinkle with parsley, season with salt and pepper to taste, and serve! By the way, bringing fresh parsley and fresh ground pepper with you is easy and totally worth it.

Pro tips:
Bring a glass of wine to make this meal even more special! Most grocery stores sell very packable “juice-box” wines, and some are surprisingly good!

Overnight Oats
Few foods fill up and sustain like oatmeal. This recipe is a great option for hiking since it doesn’t require you to fire up your stove like regular oatmeal, but will fuel you for a long day of hiking. Just be sure to soak the oats in water, rather than dairy, to avoid any health concerns. Adding some peanut butter creates the same creaminess!

Two servings:
1 cup rolled oats
1 cup water
1/2 cup berries, dried fruits and/or seeds
Salt, a pinch
Peanut butter, one single serve container

Directions:
Mix all dry ingredients and water in a container that can be sealed tight enough to keep bugs out and leave overnight. Next morning, stir in fresh berries and peanut butter, if using it.

Trail Mix Balls
Trail mix (or granola bars!) is fantastic pocket-fuel for the journey, and it could not be easier to make. Mix some raisins, nuts and chocolate chips in a bag, and you have the carbs and fat you need on the trail.

This recipe for trail mix balls ups the ante a couple of notches, with fancier ingredients and upgraded presentation. Great for the “backyard camp” or paid campsite, but perhaps not ideal for the overnight hiker since they get sticky after a while.

Core ingredients:
1 cup rolled oats, old fashioned
1/2 cup peanut butter
1/4 cup honey
A pinch of salt
1 tsp vanilla extract
For rolling: sesame seeds, cocoa

Mix-ins of your choice
(should total 1 cup):
1/2 cup of seeds, such as flax, chia, pumpkin, sesame
1/2 cup of dried fruits, such as raisins, cranberries, dates, apricots or mangos

Directions:
Make ahead and mix all core ingredients, plus any mix-ins, in a food processor for about 30 seconds, then scoop and shape. Roll each with the sesame seed or cocoa coating—or, if you prefer, dip them in chocolate! These Trail Mix Balls stay good for two weeks if stored in an airtight container in the refrigerator. You can even freeze them for up to 3 months so they are ready when you go for that camping excursion.

“Baklad”
Baked Bananas with Chocolate

This was a favorite hiking dessert among me and my scout friends when growing up in Sweden. The name, “Baklad,” comes from combining the names of the two ingredients; banana and chocolate. It’s the perfect dessert after your camp dinner and essentially makes itself.

How’s this for easy:
3 bananas
1/2 cup chocolate chips (chips are less likely to melt during transport)
Aluminum foil, for roasting over the fire

Directions:
With a knife, slit the “inner curve” of a banana from top to bottom, about 3/4-inch deep. Push as many chocolate chips into the slit as you can. Wrap in foil and place in the outer edge of the burning-out fire. Bake until very soft, up to 30 minutes if your fire has died down a lot, and eat with a spoon!

Meet local yoga enthusiast Leslie Davis
Photography by LaShonda Delivuk, Eye for Ebony

Lynchburg Living Editor Shelley Basinger: Leslie, you have become very well-known both locally and on social media for your passion for yoga. When did you first develop an interest for it?
Leslie Davis: In 2008, Lynchburg Parks and Recreation held a course at James River Yoga. I did it and I loved it. From there, I just kept taking classes and became a teacher five years later. Yoga just took me over. One of my teachers in North Carolina told me to go see Cyndi Lee in Lynchburg, at Yoga Goodness, and I met her and just fell in love.

SB: What set her style apart?
LD: She was a dancer and her movements felt natural to me. The Vinyasa (or flow). That’s what I practice the most now, Vinyasa. I love the flow in and out of poses, to make it feel like a dance move.

SB: One very common message you seem to have when posting on social media is about breaking the stereotypes about yoga.
LD: Yes! My goal is to put it out there that you don’t have to be a certain size to do yoga. “Yoga Barbie” is what that stereotypical person is called on Instagram. I think everybody gets stuck on what is culturally normal. Sort of, “This is what you should be doing,” instead of thinking outside the box and being your own person. I feel like nowadays people are still scared to be their own person. Do what you love!

SB: There have been some ups and downs in your career journey over the past couple of years.
LD: When Cyndi Lee, my mentor, stepped down from Yoga Goodness in March of 2019, I took over. I learned so much during that time and had so much fun. But unfortunately, due to the ongoing pandemic, I made the difficult decision to close the doors to the studio in July. I miss all the faces of our community.

SB: But you really made your mark while teaching there with lots of unique classes.
LD: My Voluptuous Ladies classes were always very popular. I also started Trap Yoga. It’s more yoga and dance and is a fun way to get people in to the class who thought they would never do yoga. And I started my Black Queens class as a way to diversify. I also teach donation-based Black Lives Matter and prenatal yoga classes.

SB: Even though Yoga Goodness has closed, you are still remaining a fixture in the local yoga community.
LD: Absolutely. I will continue to teach classes via Zoom. This fall, I still plan on teaching Yoga in the Park. The class is every Saturday in the month of September at 8:30 a.m.

SB: Finally, what best piece of advice would you give to someone who hasn’t tried yoga due to any insecurities?
LD: Don’t let fear get in the way of you living your life to the fullest. If you apply the practices of yoga, it can change your life physically and mentally.

Connect with Leslie on Instagram: @yoga_by_leslie_davis

Seven Unique Destinations for Virginia Beer Lovers

With Lynchburg experiencing its own brewery boom, you may have beer on the brain when considering your next weekend road trip. Belly up to this tour of Virginia breweries, all located in historic, repurposed spaces. We’ll take you inside old schools, a bus station, a movie theater, a barn and even a Western Auto.

Bristol Station Brews & Taproom
41 Piedmont Ave, Bristol
276-608-1220, bristolbrew.com

Ken Monyak opened what is now called Bristol Station Brews & Taproom in 2015 at a former Greyhound bus station on Piedmont Avenue in downtown Bristol. The station opened in 1936, and, though closed for more than 30 years, it still features some original architecture.

“We were able to get the original drawings for the building,” Monyak says. “So we know what the original configuration of the bus station was.”

With plans in hand, Monyak began brewing beer at the former food counter and set up a bar at what was once a ticket counter. “We tried to put it back where it was in 1937,” Monyak says, “but with the thought process that it was being a brewery.”

Bristol Station’s most popular brands include Piedmont Pilsner and California or Bust, a New England–style IPA.

Box Office Brewery
177 E. King St., Strasburg
540-233-3353, boxofficebrewery.com

Tom Price serves suds where couples once witnessed westerns and romances. Standing on Strasburg’s bustling East King Street, the Box Office Brewery occupies the former Strand Theatre, one of the oldest movie houses in Shenandoah County.

The front lobby was constructed in 1918; the theater was added in 1920 and remained open until 1959. Unfortunately, some walls caved in due to decay, says Price, the brewery’s co-owner. “We saved the old stage lumber,” he adds.

The owners also saved six murals plus 150 movie posters that had been discovered in the attic.

Today, the staff serves Curtain Call Coconut Porter and Goldie Hawn Ale on what looks like old movie reels.

“We saved every possible thing from the theater,” Price says. “And we try to stick to the movie theme as much as we could. It’s turned into a destination. And it’s been fun to watch.”

Moon Hollow Brewing Company
4237 Prices Fork Rd., Blacksburg
540-505-2293, moonhollowbrewing.com

What was once a kindergarten classroom now serves as a beer bar for the Moon Hollow Brewing Company of Blacksburg.

Open since January, this brewery occupies space inside the old Prices Fork Elementary School, a building that has also been carved into apartments for seniors age 65 and up.

“We generally get more business from young parents and middle-aged adults,” says Liz Aker, a pourer at Moon Hollow. “And all of our beer names are themed to the moon and astronomical things and astronomy.”

Wild Wolf Brewing Company
2461 Rockfish Valley Highway, Nellysford
434-361-0088, wildwolfbeer.com

In the beer-rich community of Nelson County, brewers count clear mountain water among the assets for making great beer. That’s certainly the story at Wild Wolf Brewing Company, where you’ll find a restaurant inside the former Rockfish Valley School, open from 1910 to 1939. The adjacent brewery produces such flavors as Blonde Honey, a customer favorite.

Molly’s Bicycle Shop & Molly’s Blind Dog Brewery
4515 W. Hundred Rd., Chester
804-530-9022, mollysbicycleshop.com

Molly’s Blind Dog Brewery takes its name from a nearly-blind, completely deaf Australian Shepherd. “She is a dog,” says the brewer, Chad Ritter. “She’s here just about every day.”

In Chester, the staff answers the phone “Molly’s Bikes and Brews.” And the top-selling beers include Strawberry Single Track Blonde.

Open since 2019, this microbrewery sits inside Molly’s Bicycle Shop, which is housed in a re-purposed commercial building that was once a scuba diving shop, just a few miles outside of downtown Richmond.

“There are no walls,” Ritter says. “It’s bikes and beers right up in here.”

Stable Craft Brewing
81 Livery Lane, Waynesboro
540-490-2609, stablecraftbrewing.com

Right in the middle of a horse farm, Craig Nargi brews beer in Augusta County. He bought the farm in 2006 and opened the brewery in 2016. He’s also transformed it into a wedding venue.

Look for a dozen beers on tap inside a barn. All the while, you’ll hear horses. “We still have an active stable,” Nargi says. “We still have horses. It’s still a working farm.”

Nargi grows five types of hops. “And we use all of our hops in our beer,” he says. “We use sort of a flat-base recipe. So we complement that recipe with different hops that the brewery wants to explore. It’s sort of like our hops are the brown sugar in a chocolate chip cookie recipe.”

Twin Creeks Brewing Company
111 S. Pollard St., Vinton and
1 Old Salem Turnpike (Explore Park), Roanoke
540-400-0882, twincreeksbrewing.com

Twin Creeks Brewing Company operates two locations in the scenic Roanoke Valley. In Vinton, you’ll find the original brewery inside what was once a Western Auto. And, just off the Blue Ridge Parkway, Twin Creeks operates inside Explore Park at a historic tavern.

“They are about 15 minutes apart, but they’re completely different atmospheres,” says co-owner Andy Bishop. “The Vinton one is at a downtown location. And the one at Explore Park is like a very rustic, outdoor getaway setting.”

The Explore Park location opened in 2019 inside the Brugh’s Tavern, built in the 1700s at a site just off U.S. 11 at Troutville. The tavern was moved about 30 years ago. “There have been a couple of restaurants there over the years, but we are the first brewery,” Bishop says.

Now, the catchphrase says, “From Brugh to Brew,” Bishop says. “We make Brugh’s Brew and Brughgrass Ale.”

Is a too-small patio putting a damper on your parties? Or is the blazing afternoon sun making you sweat during that 5 p.m. beverage? It might be time for an outdoor space overhaul.

“You have to balance aesthetics with function,” says Rebecca Mahanes of Land Tech Group.

First, she says they usually address space issues. “The big thing is being able to have space for furniture and people to gather,” she says, adding that many standard new builds only provide a small concrete pad in the backyard. Their team will start by using pavers or concrete to make an area large enough for the homeowner’s entertaining needs.

Another common complaint that prevents patio usage—the sun. “In Forest, where a lot of newer homes are being built, there is not a lot of shade,” says Mahanes. “Pergolas are becoming more popular.” The slats or some type of fabric can provide the extra shade homeowners need to feel comfortable. Not only does it look good, it’s typically a very economical addition, she says.

Whether you have an unlimited budget or just enough money for one cool feature, we hope you can gain some ideas from this stunning project Land Tech completed a few years ago in Forest’s Ivy Lake neighborhood:

Overall Aesthetics:
It’s always trendy to have your outdoor entertaining area blend into its natural environment. Here, Mahanes says the homeowners wanted a rustic look. A stacked stone retaining wall adds to that vibe as well as the A-frame metal roof over the kitchen area.

In-Ground Hot Tub:
This custom in-ground hot tub has a water feature that runs on a pump and flows into the spa. It’s partially raised so that guests who don’t want to get in the water can still socialize with those who are.

Fire Bowls:
These run on gas/propane and can either be turned on with a wireless antenna or lit with a match. “I love these because they create a warm ambience,” says Mahanes. “It’s not just about having the space but also having the nice lighting at night.” Landscape lighting is another way to create a cozy atmosphere.

Outdoor Kitchen:
These are a highly popular addition to outdoor areas right now. Mahanes says those who seek one out always want a grill, but many are also starting to request smokers, such as a Big Green Egg. Outdoor kitchens function best if they are covered well and have enough counter space to operate like an indoor kitchen.

Fire Pit:
“This home’s fire pit is really the centerpiece that ties the whole area together,” says Mahanes. She adds that there’s about a 50/50 split between wood burning and gas fire pit installations. “People who like the smoky smell choose wood for the camping ambience. Those who choose gas just want to come out, turn it on and be done.”

Every September since 2016, Beaver Dam Farm—located a little over an hour from Lynchburg—has drawn in visitors from across the state as its fields of beautiful sunflowers reach full bloom.

The farmland was purchased in 1900, and the farm became a dairy in 1927. They switched to beef cattle last year. In 2016, to diversify the farm’s income, the family owners and operators planted 20 acres of black oil sunflowers. They invited guests to come walk the picturesque fields, and since then, their beloved Sunflower Festival has grown and expanded to include crafters, food vendors and much more.

The festival is still taking place this year, with precautions. Online ticket sales begin in early September, and there will be a limited number of people allowed on the grounds at one time, as well as a two-hour time limit.

Learn more at beaverdamsunflowers.com.

Lifting Black Voices

In our July/August issue, we asked members of the local Black community to submit essays that give us their voice as the country continues to wrestle with issues regarding race and equality. Nicholas George, local poet and nonprofit founder, submitted a poem that asks: “Is It Okay to Love My Skin?” Here is an excerpt:

“i’ve spent my life uncertain of my beauty.
like i was not comprised of cosmic dust
blessed with earth’s tone
and i just want to know
is it okay to love my brown skin…
or does that scare you?”

Read George’s full poem, as well as check out any future submissions to this essay campaign, at the Lifting Black Voices Here.

Remembering a Local Artist
When Inez Berinson Blanks passed away unexpectedly in July, her husband Norris’s life was forever changed. “The one true light in my life has gone and since that day my life will never be the same,” he said.

Born in Australia, Inez settled in Lynchburg via stops in Sydney, parts of Africa, India, Nepal and Washington, DC. In 2002, Norris and Inez traveled to Lynchburg and, after she fell in love with the city’s history, texture and more, they decided to relocate here.

For the past 14 years, Inez was deeply rooted in the local art community, working as a private employed artist, art teacher and part-time employee at the Art Box. She remodeled their historic home on Washington Street and created an art studio in the lower garden level. That’s where she would often work through the night creating art or teaching many of her art students. Inez also showed in two exhibitions and sold pieces of her work.

Inez was scheduled to have a show at the Academy Center of the Arts in 2021. Late summer, a slot opened up in October, and the Academy is now able to host a retrospective show to highlight her incredible works—from abstract pieces to beautiful portraits. “The greatest gift I could give Inez in her passing is the recognition of her art,” said Norris. “I’m so grateful for this opportunity.”

Royal Visitors
Pageant Queens Make Stops in the Hill City

In late July, Miss America Camille Schrier spoke at the International Athena Awards luncheon at the Virginian Hotel and took a few photos around town with local photographer Rick Myers. Schrier was crowned Miss Virginia in June 2019 and earned the Miss America title later in the year. She will be the first Miss America to serve a two-year tenure, since the next pageant has been rescheduled to 2021.

Mrs. Virginia American may be a recognizable face to some in Central Virginia. Dhomonique Murphy, formerly a news anchor/reporter at ABC-13, visited Lynchburg to talk about her July pageant win. She made rounds with an interview on talk radio station WLNI and an appearance on ABC-13’s “Living in the Heart of Virginia.” Murphy will compete in the Mrs. USA pageant later this year.