Presented by Lynchburg Living and Discover Lynchburg, and sponsored by Clear Channel, Lynch’s Landing and WSET, Lynchburg Restaurant Week’s mission is to create a cultural event that raises awareness of the Hill City’s excellent, independent restaurant community.

With price-fixed menus designed to fit every budget while showcasing each restaurant’s most beloved flavors, the restaurants taking part in Lynchburg Restaurant Week are offering a whole host of “3 for $15” and “3 for $25” menus with you in mind. These three-course dinner offerings will serve up two delicious options per course for your choosing, giving you the most bang for your buck.

From appetizers and soups, salads and entrees, desserts, drinks and more, you can dine big like the local royalty you are at more than a dozen local restaurants for just a little green. Try one, try all! The point is to get out and experience the local restaurant scene in a new, interesting, and truly affordable way.

Best of all, Lynchburg Living is giving back a portion of the proceeds to Meals on Wheels, a nonprofit in town committed to providing home-delivered meal services to local people in need.

So turn the page to check out all the special menus that will be available from June 23-29 ONLY. Get ready to SAVOR LOCAL FLAVOR!

For more information about Lynchburg Restaurant Week, visit www.lynchburg restaurantweek.com and “Like” it at Facebook.com/LynchburgRestaurantWeek.

Saric’s beautiful house resides in the “Avenel Historic District” of downtown Bedford. The neighborhood is on the National Register of Historic Places and is just a block away from the former Randolph Academy. Over the years, Saric’s home has seen many changes to the original design. If walls could talk, this historic house would have many stories to share. Its resounding theme would be of the many renovations it has seen over the last 172 years.

When Saric purchased the house in 2008 to be closer to family, she quickly began to place her own mark in history upon this special residence. Many beautiful aesthetics have enhanced its features, but one of the initial improvements she made was to upgrade what had aged.

As she put it, “I put in stuff to make living in an old house more convenient.”

Beyond just cosmetics, Saric decided to make some upgrades for safety. She had fire alarms mounted throughout the house and brought all the lighting and wiring up to modern code. Central air and heat were also installed.

“Old homes are built differently than in modern day. There are different building codes and materials. There are challenges to living in an old house,” Saric explained.

Upon entering the foyer, guests are greeted with an elegant, slightly curved stairway. To the left of those wooden treads is the parlor, a sophisticated space with American-made furniture and durable, eco-friendly upholstery. The rug in the parlor belonged to Saric’s parents and was the inspiration for the colors in both the parlor and the dining room. Stacked upstairs above the parlor is a bedroom as well as another bedroom above the dining room. These four rooms would have comprised the entire house when it was originally built; a configuration known as a “two-on-two.”

Underfoot, refinished heart pine floors flow throughout the home, though there are places where the floor has been patched, indicating it was laid over different eras. Due to the direction of patches in the foyer, Saric believes the stairway may have been reversed at one time, meaning  the front door would have been completely reconfigured. There are multiple fireplaces throughout the house as well as a large coal bin and shoot in the basement, which undoubtedly were used as the main source of heat when the house was built. This leaves Saric to wonder why the fireplace was covered over in the dining room. There is a cut-out in the floor the exact size of a hearth, suggesting that at some point, someone decided to cover over the chimney. Perhaps the aesthetic of the fireplace was not such a priority when the former homeowner made this decision? Or perhaps new sources of heat were coming into vogue, eliminating the need for this type of heat? Was this the only way to upgrade to a more modern heat source? There are clues of what once was, but the answers remain locked in history.

Shortly after moving in, Saric contracted the help of local interior decorator, Linda Edwards of Decorating Den. She had worked with a decorator before and found the process to be so enjoyable, she wanted that kind of help again.

Together, they dreamed up a sophisticated home that beautifully blends the old with the new, using sustainable materials and American-made furniture. It is evident that Edwards chose pieces which would modernize the house, yet also keep to the tradition of the home’s period. To create cozy conversations, Edwards had a solid cherry, circular dining table custom built by a local craftsman to perfectly seat a party of eight. This crimson dining room showcases color, dimension, texture and pattern by creatively combining fabrics, fibers and woods. The dining chairs uniquely combine a blue and pink floral with a coordinating stripe on a set of Parsons chairs, while cream Queen Anne chairs are also incorporated, introducing a sustainable natural fiber of 100 percent paisley linen. Adorning the nearby windows are gold and red buffalo check silk panels.

In the 1800s, homes would not have had indoor plumbing for bathrooms or kitchens, so Saric’s kitchen is not original to the home. In fact, it wasn’t added on until 1913. Until this addition, Saric believes the original homeowners used what is known as an “English basement.” They would cook all meals at a fireplace in the rough, cold dirt basement below the parlor and then bring it all upstairs.

“These are all clues, but we’re just guessing,” Saric said.

Today, however, many kitchen upgrades abound. The previous homeowner remodeled the dated decor and outdated appliances by building in a double-oven and pantry. They also had the cabinets painted a bold yet enticing red. Complete with farmhouse-style hardware and butcher block countertops, this galley kitchen serves up delicious meals and quaint charm. Interestingly, the floors are partially covered in indoor/outdoor area rugs; a clever solution in a room that gets a lot of use. Carol explained that the rugs have been great for wear and tear and are easy to vacuum and clean.

Adjoining the kitchen is a small sitting area with big impact. This room was added on to the back of the house in 2004 and it’s where Saric spends much of her time. The beautiful fireplace draws guests in with a unique medallion centered on the facing, showcasing a cluster of apples, grapes, pears and leaves. Keeping with simplicity, two boxwood topiaries with a dried hydrangea arrangement were placed on top of the mantel. Roman shades were custom-made in a bold paisley material. Creating the perfect balance of symmetry, two red arm chairs upholstered in recycled fabric rest upon an oval, braided rug, replacing the need for a sofa in this space. An overstuffed ottoman doubles as a coffee table. To blend modern with memories, Edwards paired abstract art on one wall off-set with a collage of family photos on another wall. This grouping of black and white pictures is characteristically in keeping with the age of the house, since it displays Saric’s ancestors, including a photo of her parents courting.  

Upstairs, three bedrooms now all have closets, but when the house was built, families would have used chifferobes, a closet-like piece of furniture, which combines a long space for hanging clothes with a chest of drawers. This would have eliminated the need for additional clothing storage in the 1800s. Today, the extent of storage needed is much greater. The master bedroom upstairs is believed to have been built after 1913. Since this room is “newer,” Edwards chose to work in recycled and eco-friendly but also period-appropriate pieces by using an antique trunk at the foot of the bed, a 1940s dressing gown on a mannequin and an evening bag as artwork above the bed that once belonged to Saric’s mother. As the centerpiece of the room, the black iron scroll bed pairs perfectly with the crisp red, pink and green floral and striped fabrics used in the bedding and window treatments.

Saric shared that Edwards “mixed patterns together so well. Once it was done, it came together.”

Numerous families have walked the hallways of this quaint home, and Saric has come to enjoy the many additions to her house, saying that they add to her imagination of what may have transpired there through the years. Each family that lived here placed a special mark upon the house, leaving unanswered questions etched upon its frame. All of this just adds to the rich history and story of owning such an old house. For Saric, this is her time to leave yet another mark by adding to the centuries-long story that is still being written.

Heather’s Helpful Hints for an Old Home:

1. Think safety first! Upgrade electrical. This allows you a chance to also incorporate your personal style into the new designs.

2. Incorporate personal elements. Decorate with items from the time period your house was built. Carol hung black and white family photos and her mother’s old purse as artwork.

3. Create functionality. For instance, when decorating around radiators, consider having trays built on top so they become functional shelves.

4. Mix patterns on your upholstery. Florals, stripes, checks and dots can all work well together—let your eyes be the guide.

5. Combine traditional with modern. Blending the two styles creates more visual and conversational interest.

I knew that organic food was good and that buying local food was better for the environment than food transported to me from China or New Zealand. I also knew that if Chick-fil-A and Kroger happened to shut their doors for good tomorrow, I would be up the proverbial creek without a paddle.

In today’s world, with more options than you could ever sample and an entitled expectation of instant gratification, many of us do not know how to meet one of man’s most basic needs: how to grow our own food from the earth.

Getting Back to Our Roots

Jason Fowler, a transplant from Northern Virginia, along with his wife, Pam, was vexed by a similar theme. Over the years, the couple grew stronger in their conviction to become self-reliant.

“We just started with a garden,” Jason remembered. The Fowlers consider themselves a part of a post-consumerism movement. “Consumerism cannot continue forever,” Jason pointed out.

They also felt a spiritual conviction to conduct their lives in a way that fosters intentional community.

“In Northern Virginia life was very disintegrated and disjointed. There was an absence of community,” Jason said.

So after migrating south and living in Lynchburg for a bit, the couple, along with their children became homesteaders on the Village Farm in Bedford, Virginia, owned by Joe and Teresa Dittrich.

There on a wildly picturesque spread complete with a flowing stream and incredibly cute lambs, Jason and Pam tend to chickens, sheep and cows. Lucy, the dairy cow, is milked daily in a late afternoon ritual.

“I grew up in the ‘burbs. Interacting with a cow … has been a learning experience,” Jason said with a gleam in his eye.

Jason points out how much most of us rely on industrial farms to get meat, vegetables and grains. Skills like milking a cow are hard to come by these days.

“These are skills we all knew a couple of generations ago,” Jason reasoned.

The Land and Table Movement

It’s not just learning how to milk that gets Jason zealous. He has been an integral part of a local food movement occurring in Lynchburg and the surrounding areas. Through an initiative called “Land and Table,” people who care about sustainable agriculture and the local food movement gather once a month to network, discuss local issues and most importantly, eat together.

Fowler wears two hats. As a member of the Region 2000 Technology Council and a local homesteader, he serves as a liaison between farmers and regional leaders.

According to Fowler, the intention behind creating “Land and Table” was “to seek the shalom of our community, to seek the renewal of our local economy, the land and our bodies. We are asking ourselves, ‘How can we help grow the local food movement and sustainable agriculture in our regional foodshed?’”

Danielle Hunter of Spring Mill Farm, along with her husband, HB, are part of the core “Land and Table” team as well and provide artisan meats and cheeses locally. They sell their cheese at the Lynchburg Community Market, the Forest Farmer’s Market and will soon be selling at the new Campbell County Farmer’s Market. Their pork and eggs are available at the Lynchburg Community Market and their cheeses are sold at the Bedford Avenue Meat Shop and seasonally at the Farm Basket. Their cheeses can also be found at dish, Mangia, Rivermont Pizza, Bull Branch and Isabella’s. In addition, their pork is used in dishes at Bull Branch, Rivermont Pizza and Isabella’s.

According to Danielle, “’Land and Table’ has provided fellowship with other farmers who share a similar interest in being a part of the local food scene, and for those who share an interest in sustainable farming. We appreciate connecting with farmers who offer similar products so that we can network and help each other out with maintaining a constant supply of goods to our customers.”

“Land and Table,” she added, is open to the community “with the purpose of establishing a local food forum from which a larger foodshed renewal movement can grow.”

A “Sustainable” Education

A farm is considered “sustainable” if its methods and ways of interacting with the land don’t involve chemicals.

According to Fowler, there are two parts to sustainable living. First, as consumers, to be “sustainable” a person must learn and understand where their food comes from. Second, they must determine ways in which they will commit to being self-reliant. That may be by planting an herb garden, some potted vegetables or committing to buy local poultry.

For Fowler, the goal of sustainability is to “live in a way that we are not diminishing the land, resources, or community. [We] respect the land and animals.”

A number of local farms are springing up who are committed to producing food that is superior in quality to commercially produced food. Lucy Overstreet of IdleWild Farm explains the conditions of their livestock.

“We strongly believe that raising pigs and chickens in open air systems where they can forage in the healthy woods and forests for portions of their diet is the best way for the animals to obtain nutrients that we, in turn, consume when we eat the animals,” Overstreet said.

As for the diets of their animals, Overstreet said, “We supplement our pigs’ and chickens’ foraging efforts with grain that is custom milled locally in Stuart’s Draft, Virginia, that contain no GMOs (genetically modified organisms). We feel strongly about not feeding our animals any grain that is grown from genetically modified seeds.”

The Sedalia Center plans to use their 17-acre campus to host a festival in late summer or early fall to continue educating the local community about sustainability. According to Doris McCabe, director of the Sedalia Center, people can expect “demonstrations of renewable energy technologies and [to learn] ways for people to use their land to reduce spending and become more self-reliant.”

Fowler points out the importance of awareness.

“People should know where their food comes from, what it does to the body and what has happened to the land,” he said.

Benefits of Buying Local

Buying food directly from farmers at community and farmer’s markets are incredibly productive ways of putting money right back into the local economy. According to sustainabletable.org, “buying direct from a farmer sends 90 percent of food dollars back to the farm.”

The Forest Farmer’s Market, which was founded just last year by Dorothy McIntyre, is unique in the area in that it requires all participating farmers to be producer only. Phyllis Wilson who wrote the book “Eating Locally in Virginia—from Farm to Family,” explains, “This means that all produce and all meats must be grown or raised on local farms and the farmer must have a clear understanding of the way each item was produced as well as to be able to relay this information correctly to the consumer.”

Many of the farmers at the Forest Farmer’s Market bring freshly picked produce to sell.

“Many of the farmers pick their produce in the wee hours of the morning of the market and bring exceptionally fresh produce to the consumer,” Wilson said. “This opens up a whole new possibility for foods that many not have a long season or the ability to stay for a long time but is more in line with the way people used to eat.”

And the success of the farmer’s market is inspiring others to try their hands at gardening.

“Because of the success of the Forest Farmer’s Market, many farmers or folks with a few extra acres have been encouraged to try their hand at producing new crops and heirloom vegetables,” Wilson explained.

According to a study conducted by the University of Minnesota, small farms with gross incomes of $100,000 or less made almost 95 percent of farm-related expenditures within their local community. Farmers put money back into the local economy by buying feed, seed and other materials from local businesses. Other studies have shown that small local farms do good for the local economy. According to a study conducted by Iowa State University, “for every dollar a farm spends, a percentage remains in the local economy, contributing to the economic health of the community.”

Statistics released by the Commonwealth of Virginia estimate that if each Virginia household spent $10 a week on locally raised food, the total impact on the state would be $1.65 billion a year.

Author, philosopher and farmer Wendell Berry said, “A sustainable rural economy will depend on urban consumers loyal to local products. Therefore, we are talking about an economy that will always be more cooperative than competitive.”

The Forest Farmer’s Market is open now and will run through October 27. They will also be hosting holiday markets on November 22 and December 17. To learn more about “Land and Table,” visit www.LandandTable.com.

Beginner’s Guide to Eating Local

by Jason Fowler and Hilary Sutton

1) Get Educated.  Start by reading books like “Fast Food Nation” and non-fiction by Wendell Berry. Documentaries such as “Fresh” and “Food, Inc.” will help you learn how economic, ecological, social and personal health issues intersect with your dinner table.

2) Grow something. Growing a tomato plant in a pot is possible virtually anywhere. You can even begin with a small garden. The surest and quickest way to eat local and even somewhat organic is to grow it yourself. Choosing to be a producer and not just a consumer is the first place to begin. If you are really adventurous, you can keep a few chickens (yes, even in the city).

3) Buy together. There are times when buying as a group can really save you a lot of money. For instance, if you are interested in buying local, grass-fed beef it would be most economical to go in with a few other families to buy a whole cow rather than buy particular cuts a little at a time. Start by identifying what you are interested in and ask the farmer or food producer about starting a buyer’s club.

4) Support sustainable producers. Whenever possible, support farmers who are committed to methods and means of farming that do not harm the land. The local food movement is integrally linked with sustainable agricultural practices. Sustainable agriculture involves growing food and raising animals in a way that continually restores the land and respects the animals. Using toxic pesticides, herbicides and chemical fertilizers is destructive over the long-term and does not build the health of the soil. Also, raising animals in confined feeding operations raises the risk for disease.

5) Decide what you value. Figure out what eating local means for you. Is it a 100-mile radius? Is it only eating food grown within your state? Region? Decide what matters to you and, more importantly, why. Begin small. Decide what is important to you and begin to take steps toward your new priorities.

6) Seek the source. Always inquire about where food comes from. Check with your seller to see where and how it has actually been raised or grown. Eating local is about restoring our relationship with the food, the land and those who grow and produce it. Build relationships with the farmers and it will change the way you eat. As farmer, philosopher and writer Wendell Berry has said, “Eating is an agricultural act.”

7) Pick five foods that you can buy local. Rather than trying to buy all your food locally at once, choose five foods that you regularly purchase and decide to only buy them locally. Apples, lettuce, tomatoes, meat, poultry, eggs and cheese are among some of your options.

The Lynchburg Humane Society (LHS) will hold its sixth annual Paws on Peaks View Dog Walk and Show-Off Competition on May 19 at Peaks View Park. Sponsored by Peaks View Animal Hospital, Shelley Basinger from WSET will act as the master of ceremonies. Registration opens at 9 a.m. and the walk begins at 10 a.m. with the dog show-off starting at 11 a.m. A minimum pledge of $20 is suggested for the dog walk and the dog show off is $10.

The dog show-off allows dogs and owners to compete in any of the classes which include Best Costume, Owner Look-a-Like, Musical Sit, Fairly Odd Family, Best Trick, Best Looking Rescue and Best in Class. Other festivities of the day include music by Dog Boys Band, a lure course presented by the trainers at Happy Tails and Connie Snavely, vendors and children’s activities.

In 2011, LHS moved the dog walk event to the fall but supporters wanted to see it back in the spring because of competing events and school activities, so they listened.

“We are excited to have this event back in the spring. Last year, more than 250 pets and people came out to enjoy the annual dog walk,” Makena Yarbrough, Executive Director, said. “It is a fun day for people and pets of all ages.”

Register online at www.firstgiving.com/lynchburghumanesociety/pawsonpeaksview or in person the morning of the walk. The event is rain or shine and all proceeds go to help the pets at the Lynchburg Humane Society.

UNITED WAY ACCEPTING DAY OF CARING PROJECTS FROM LOCAL NON-PROFIT AGENCIES

Join over 1,000 helping hands in Central Virginia for the United Way’s 19^th annual Day of Caring on May 23. Every business, organization, group and individual in Central Virginia is invited to donate their skills, labor, time and talents to fulfilling projects submitted by area nonprofits. Projects can range from landscaping and painting to window-washing and cleaning and much more. Lunch is provided for participants at the Hillcats Stadium. T-shirts will be available for purchase for $5 after teams and individuals have registered for their project(s).

One for Another, a volunteer database for both volunteer needs and interests will be in charge of project registration and volunteer sign-up. Please contact Connie Crank, Coordinator for One for Another, at (434) 455-6916 or connie.crank@one-for-another.org to sign-up for a project. Volunteers will be open to register for projects through May 11, with the Matching Breakfast set for May 9.

Visit www.unitedwaycv.org for directions on how to sign-up and go online to www.one-for-another.org to get registered.

ANNUAL BLUE RIDGE SUMMER THEATRE FESTIVAL KICKS OFF JUNE 1

The annual Blue Ridge Summer Theatre Festival, produced by Endstation Theatre Company and held at Sweet Briar College near Amherst, Virginia, will take place from June 1 through July 22.

Established in 2008, the festival is an annual event that features a variety of productions, including inventive outdoor stagings of classic plays, re-imagined musical favorites, regionally based original works and innovative theater for young audiences. The 2012 season features three exciting productions: Shakespeare’s “The Comedy of Errors” and “Macbeth,” both produced outdoors on the bucolic Sweet Briar College campus, and “Big River: The Adventures of Huckleberry Finn,” an adventurous musical perfect for the whole family.

This year’s “The Comedy of Errors” will be set amidst the gardens of the historic Sweet Briar House, originally built in the 19th century and now used as the home of the College president. “Macbeth” will be staged in the dell at the heart of campus beneath the stars. Audience members are encouraged to bring picnics for both shows.

Festival audience members will also be offered discounts at various local restaurants, wineries, breweries and hotels surrounding the festival. Getaway packages with even greater discounts will also be available, and will include hotel stays, festival tickets, dinners and more. This program is made possible in partnership with Virginia Commission for the Arts, Virginia Tourism Corporation, Nelson County Convention & Visitors Bureau, Lynchburg Regional Convention and Visitors Bureau, and Bedford Tourism & Welcome Center.

“The areas of Lynchburg, Bedford Amherst and Nelson counties have so much to offer travelers,” Geoffrey Kershner, artistic director and founder of Endstation Theatre Company, said. “We have mountains, scenic drives and national forests, but we also have fantastic local wineries, breweries and restaurants. We want our audience members to come to the festival, stay for the weekend, and experience everything that is great about this region. It’s a great reason to explore Central Virginia.”

In partnership with the Blue Ridge Summer Theatre Festival, 14 local wineries are offering free or discounted tastings to all festival-goers. Additionally, each outdoor theatrical performance will feature wine from a different local vineyard or brewery to be enjoyed during the show.

Tickets for the Blue Ridge Summer Theatre Festival are $15-$22 for adults and $7-$15 for students. For festival tickets, package information and to request a free Festival Guide with discounts to local business, visit www.endstationtheatre.org.

INAUGURAL “HIKE WINTERGREEN” DEBUTS FOR NATIONAL TRAIL DAYS 

Wintergreen Resort and The Wintergreen Nature Foundation, atop Virginia’s Blue Ridge Mountains, will debut “Hike Wintergreen” as part of National Trail Day, also referred to as “America’s largest TRAILgating party” on June 2.

Hike Wintergreen will feature four diverse trails with varying levels of difficulty and terrain to provide hiking opportunities for the novice as well as advanced trailblazer. The hikes include Appalachian Amble, an interpretive hike for adventurers of all ages, Cliff’s Challenge, a guided hike for able adventurers, Wintergreen Highland for intermediate adventurers, Devil’s Walkabout, an advanced adventurer and Perimeter Purgatory, a difficult to advanced trail running experience.

All hikes start from the Discovery Ridge Adventure Center, which will have a variety of beverages, sandwiches and snacks available for purchase from 10 a.m. to 6 p.m. Wintergreen’s Zipline and summer tubing will also operate from Noon to 6 p.m. on June 2. As a complimentary bonus, Wintergreen Resort will provide one 30-minute summer tubing session per registered participant on that day. Tickets for tubing will be available the day of event at check-in. Tubing is limited to 25 people per session and is restricted to participants 42 inches or taller.

Registration is now available. All Hike Wintergreen net proceeds will benefit the Nelson County Parks and Recreation Scholarship Fund. For a complete schedule of festivities and locations, call (434) 325-2200 or visit www.wintergreenresort.com/hike-wintergreen.

LYNCHBURG HOSTS THE LAUNCH OF THE JAMES RIVER BATTEAU FESTIVAL

The James River Batteau Festival, now in its 27th year, will launch from Percival’s Island in Downtown Lynchburg on June 16th. The Festival is an eight-day flat boat journey from Lynchburg to near Richmond in the tradition of the bateau, which once carried goods and passengers in Early America. In addition to the festivities on the river itself, the festival will host traditional crafters, artisans and nonprofit organizations dedicated to history. Festival goers will enjoy music, educational activities, historic games and crafts for children as well as enjoying the launch of 20 replica batteau as they begin their journey down the river.

The launch of the batteau from Lynchburg celebrates the unique history of these boats and the James River. John Rucker, of Amherst County, first applied for the patent on the boats’ unique flat bottom design in about 1771. This boat was described by Thomas Jefferson in Notes on the State of Virginia. With a draw of only around six to eight inches, these boats could carry several thousand pounds of tobacco and other goods on the shallow James River. The batteau were the preferred method of transporting goods until around 1840 when improvements along the river made navigation by larger vessels possible. The importance of the batteau to the James River seemed doomed to be forgotten, until original batteau were unearthed at a construction site in Richmond. With renewed interest in the James River Batteau, the Virginia Canals and Navigation Society began the James River Batteau Festival as a program to promote and educate about the unique heritage and ecology of the James River.

The festival is the result of a cooperative effort of Lynch’s Landing, Lynchburg’s Leader for Downtown Revitalization, which is working with the James River Association, Lynchburg Museum System, the Lynchburg Historical Foundation, Amazement Square, the James River Council for the Arts & Humanities and the James River Batteau Festival, a program of the Virginia Canals and Navigation Society.

“My grandmother said if I saw people I knew I would have to speak to, I would begin to tremble,” McGehee, now 90, remembered.

Though she would not find her voice for many years, she would find expression. The woman whose name means “shining light” in Greek took to heart the words of her dance composition teacher, Louis Horst, who once told her, “You have the vanity of shyness. Just get over it.”

Indeed, she did.

McGehee not only performed with the world-renowned Martha Graham Dance Company in New York, beginning in the 1940s and becoming a lead dancer in 1954, she also helped to found the Juilliard School of Dance, serving on the faculty there from 1951 to 1984. She traveled around the globe appearing before audiences of many languages who “heard” her through movement.

“It was sort of wonderful to be able to say things with the body,” she said.

In February, the Lynchburg native received the James River Council for the Arts Lifetime Achievement Award. The Council recognized McGehee for “bringing distinction to Lynchburg and to Virginia for her legendary contributions to high attainment in modern dance.”

A Dancer’s World

Helen McGehee did not discover her talent for dance until she entered Randolph-Macon Women’s College in the late 1930s. The petite girl with vibrant blue eyes and a natural grace majored in Latin and studied ancient cultures. Then, a friend came into the “day room” and encouraged her to enter a dance class.

McGehee soon discovered she possessed excellent technique and an instinct for bringing to life a large variety of roles. At the same time, she remained humble about these talents.

“One of Helen’s most striking character traits is her modesty — yet another essential quality for a successful dancer. She is completely lacking in arrogance or in any need to demonstrate her superiority. In her writings about dance, Helen emphasizes the importance of being part of the whole, rather than striving for individual glory,” wrote Dr. Linda Thomas in her 2009 book, Squirt Blossom to Goddess: Helen McGehee’s Pursuit of Bliss as a Martha Graham Dancer.

McGehee lauds the instruction and support of Randolph-Macon dance instructor, Eleanor Struppa, for her early success. The then all-female college also afforded McGehee the opportunity to see many noted dance companies, including Martha Graham. McGehee excelled so quickly that she was selected to attend the June courses at the Martha Graham Dance Company, which had become a leader in the development of contemporary dance since its founding in 1926.

“I sensed that Martha Graham was the most important of those involved in the development of modern dance,” McGehee said.

For just $100, McGehee took two technique classes that summer. She returned for a second summer in New York as she was finishing college.

“[Martha Graham] said, ‘What will you do now?’ I said, ‘I suppose I’ll become a Latin teacher.’ She said, ‘Don’t be a fool,’” McGehee recalled with a smile.

McGehee was no fool. She joined what was and has been one of the greatest dance companies in the world.

“[Martha Graham] had a genius that attracted other geniuses to work with her. The company of my time had an extraordinary group that wanted to make something terrific,” she said.

McGehee has been lauded for her own dedication to excellence, as a dancer, choreographer and costumier.

An Artistic Partner

While it was an exciting time for the young dancer, McGehee was not isolated from the world around her that was at war by then. Moving to New York and beginning her career in the midst of World War II presented many challenges.

She met the man who would become her husband just weeks before he was drafted and eventually sent to the Pacific Theater for two years. McGehee and Rafael Alfonso Umaña Mendez, known as Umaña, were married in 1950. Umaña was an artist, whose work is now represented in numerous museums, including the Metropolitan Museum of Art in New York, the National Gallery of Art in Washington, D.C., and at Harvard University.

Being in New York from the 1950s through the 1970s, and then traveling around the world as McGehee performed provided a wide range of experiences and the opportunity to meet many interesting people. She said her favorite travels were in the Mediterranean region, which she had studied extensively as a Latin major. She enjoyed the travel and the dance profession because “it was always changing. That was what was so interesting.”

She used those experiences and her love of all things Roman and Greek in creating Changes, which was premiered in 1978 by the Juilliard Dance Ensemble. Each of the work’s six sections was devoted to a mythological figure: Pan, Phaeton, Niobe, Bacchus, Narcissus and Arethusa.

All along the way, Umaña supported his wife and even participated in her work, making sets for some of the pieces she choreographed and taking photos of the dancers.

“He was so great about my performing, so helpful,” she recalled.

Artistic Inheritance

McGehee, likewise, supported and admired her husband’s art. She was, herself, from a long line of artists, and she personally enjoyed drawing. In fact, in 2008, the Virginia Historical Society showcased the art of four generations of women in McGehee’s family. The exhibit was called A Creative Dynasty: Four Generations of Virginia Women.

Exhibition designer Andrew Gladwell recalled that when he met McGehee, he expected to talk about doing an exhibit based on her dancing. Instead, she suggested incorporating art from the three previous generations of women in her family. A unique combination of history and art, the exhibition included works by Julia Anne Morrison Blount (1831–1877); her daughter, Sallie Lee Blount Mahood (1864–1953); her daughter, Helen Gray Mahood McGehee (1892–1980); and her daughter, McGehee.

Julia Anne Blount took up painting out of necessity to support herself and her daughter after her husband was shot. Sallie Lee Mahood studied art at the Corcoran School of Art in Washington, D.C., and in Paris, and became a successful portrait artist. After attending Randolph-Macon Woman’s College, Helen Mahood McGehee became an accomplished miniaturist and orchestra musician.

McGehee herself now lives across the street from the house her grandmother, Sallie Mahood, lived in when McGehee was growing up in Lynchburg. McGehee bought the house in 1980, when she and Umaña decided to retire to her hometown, which had a much lower cost of living than New York. Umaña lived there until his death in 1994.

Upon moving back to Lynchburg, McGehee established the distinguished Visiting Artists Program at Randolph-Macon. Through the program, many young dancers have been exposed to a variety of styles and had the opportunity to pursue their dreams, just as McGehee did.

In a 1960s film produced by the Martha Graham Dance Company, McGehee said, “I hope that each person here will find something in your life which is as significant for you as dancing is for me.”

Today, the silver-haired nonagenarian continues to live in her Rivermont home, even while combatting mobility issues created by Meniere’s disease and a tick bite that caused some paralysis two years ago. Meniere’s disease is an inner ear disorder that affects hearing and balance. McGehee calls it “nature’s punishment for balance.”

Still, the discipline she learned as a dancer serves her well. She spends each morning from 5:30 to 7 a.m. doing specific therapies to strengthen muscles around the affected areas. Because of this perseverance, she continues to keep up with dog, Spacer.

She has no advice for young dancers today, as she says each must find their own path. Yet, her tenacity serves as its own lesson.

“My time was lucky for me,” McGehee said. “Anyone who wants to do something, has to do something, has to do it enough to be lucky.”

Some people will tell you about the fights they witnessed at the Bedford Avenue establishment that for most of its 65-year existence could best be described as a dive. They’ll tell you about how the men would go outside to duke it out and then come back inside and have a beer together like nothing ever happened.

Or, the Christmas Eve day in the 1970s, when everyone sang carols while two guys fought on the sidewalk in front of the bar.

“They were giving out free beer in the middle of the afternoon,” said Pam Evans, who was visiting The Dahlia for the first time that day with her boyfriend, now husband, Bobby.

“Everyone was really drunk and so a fight breaks out in the bar and the guy behind the bar, who I assume was the owner, pulls out a gun and starts waving it around and telling them to ‘Take it outside.’ Meanwhile … I’m thinking, ‘I’m going to die in this crappy bar in Lynchburg on Christmas Eve day.’”

Evans, who was visiting from Connecticut, said the men proceeded to “beat each other to a pulp in front of what was then a big picture window. All the people in the bar … crowded around, watching these guys beat each other up, and they’re singing ‘Peace on Earth, good will to men.’ That was my introduction to The Dahlia.”

Some owners of The Dahlia—originally called The Blue Dahlia in homage to a 1946 film title—were as colorful as their patrons. Jerry Godsey, described his father Roy, who opened The Blue Dahlia in 1947, as a perennial showman with a “huge heart” and a sense of humor, who also was never without a pistol.

“Daddy always had a show going … always an event,” he said.

One of those events was an annual ball celebrating the “Most Worthless Man in Town.”

“It was not the kind of contest you wanted to win, but it was pretty much the sorriest person in Lynchburg,” Godsey said. “It was typically somebody who came from a pretty affluent family who didn’t do much. People nominated people. It was a big deal. I can tell you a lot of fathers made sure their sons didn’t win it.”

According to Buzzy Coleman, a Dahlia regular in the 1960s and 70s, owner Dink Robertson once hit an unruly patron with a pick hammer.

“Dink always had a little something back there, you never did know [what],” Coleman said. “He was a good boy, but he didn’t put up with any crap. You could raise a little hell, but don’t get out of line.”

But it wasn’t all drunken brawls and wild escapades at The Dahlia. Like Lynchburg’s version of the TV series, “Cheers,” The Dahlia was a place where buddies met after work and where, when bad things happened, like a 1976 plane crash that killed several Dahlia regulars, they bonded.

“One of the worst things that happened down there was … the plane crash,” Coleman said. “That was just terrible. They left The Dahlia and had some really nice people on the plane, and [the pilot] just got lost up in the air. That was the worst thing I ever remember … related to The Dahlia. A fight was nothing compared to that. … The whole gang that hung around The Dahlia went to three funerals in the same day. That was terrible.”

Throughout its history, The Dahlia has also been a hotspot for college students, particularly its basement bar, appropriately called The Cellar.

“We boomed all the time back then because you didn’t have beer on campus or liquor by the drink,” Mary Jane Abbott, Dahlia bartender from 1965 to 1971, said. “We were busy from the time we opened to the time we closed.”

Phil Trent, who owned The Dahlia from 1976 to 1979 said, “It was full of Randolph-Macon girls when I had it. … When I had it, 18-year-olds could drink so the girls from up the street loved to come down there. Several of them worked for me. Sometimes, the boys would roll in on the busloads from Washington & Lee and UVA. … It was fun.”

Over the years, The Dahlia went through a series of owners until 2009 when the business finally went under. About a year later, James West, who owns next door neighbor, Blue Marlin Seafood, bought the building with the goal of opening a new and improved Dahlia.

As a Rivermont resident and business owner, West was no stranger to The Dahlia.

“I had a pub crawl before my wedding that started [there],” West, 38, said. “Having the business next door, I’d often have a cold one after work at The Dahlia. … I’ve been going there for the past 10 years. … The Dahlia had the cheapest beer. When I was young and working in the restaurant business, money wasn’t in abundance. You could put up with the smell for cheap beer.”

When West bought the building, he found it in awful shape. For example, in 1997, the local newspaper reported that city officials shut down The Dahlia for violating building codes, more specifically, faulty wiring. The fire marshal quoted in the article said, “wiring was just one of a variety of hazards at the Bedford Avenue restaurant.”

West described the building’s condition as “deferred maintenance” and said, “Everything single thing, practically, had to be replaced.”

On The Dahlia’s Facebook page, there are about three dozen before-and-after photos of the transformation. Among other things, the old circular booths were replaced with upholstered, rectangular ones, over which hang pendant lights with stone-colored shades.

The dingy, blue-green walls were painted in red clay and stone hues, the industrial tile floor was swapped for hardwood, and the chrome-and-vinyl barstools were ousted in favor of tall wooden chairs. Outside, the blue-and-white facade was painted a subdued brown and cream, and the once-concrete entryway was paved with flagstone.

Some remnants of the past remain, however. The glass blocks in the bar are original, as is the blue neon Dahlia sign that hangs where it has for decades on the wall behind the bar. Black-and-white photos from 1950s soapbox derbies, with cars sponsored by The Blue Dahlia, hang on the walls, along with menus from the early days, touting everything from brains and eggs for 50 cents to a porterhouse steak for $1.50.

The Dahlia’s new menu is an eclectic mix of English-style pub food—fish and chips, bangers and mash and beef in Guinness—and Southern standards like shrimp and grits, Brunswick stew and lump crab cakes.

There are also soups, sandwiches, salads and hamburgers, including a Lynchburg staple, the Cheesy Western, and the pimento cheese-topped Pearson Burger, a nod to Pearson’s Drug Store. Most entrees are in the $10 to $12 range and a burger and beer can be had for about 10 bucks.

“I’ve been a foodie most of my career, so taking the food seriously was something that The Dahlia needed,” West, a self-taught chef with 23 years in the restaurant business, said. “One thing about The Dahlia, too, when we put together the menu, we wanted it to be the kind of place we wanted to go: non-pretentious, exceed your expectations in the quality and not sock-it-to-you in the wallet.”

West opened his reincarnated Dahlia on Christmas Eve 2010. He also reopened The Cellar. On Friday nights, The Cellar’s 50-foot-long bar—once rumored to be the longest on the East Coast—is reportedly packed with young professionals. Patrons can also order from the same menu downstairs as up.

“It’s a little more casual downstairs,” West said. “It feels more like a traditional bar. There are five TVs, a jukebox, a dartboard. We went 21st century with the new jukebox. It’s hooked to the Internet. You dream a song and you can play it. All the old favorites, everything you can imagine.”

Godsey, who now lives at Smith Mountain Lake, has eaten at the new Dahlia a few times with his younger brother, Eddie, a well-known business owner in Lynchburg. For Godsey, even with the new menu and stylish décor, it’s still the same place his dad built in 1947.

“I thought, ‘How cool is this?’ You used to go to The Dahlia and it was like ‘Cheers,’ where everybody knows your name. … It didn’t make any difference if you delivered mail or were the doctor,” Godsey said. “I was amazed that everyone in the restaurant was intermingling with each other, going from this table to the next. It was really fascinating that you could take that kind of atmosphere [of the old Dahlia] and convert it to a restaurant and do the same thing. I thought that was very good. It’s amazing how little they’ve changed. … It’s a good place.”

Check out The Dahlia online at thedahlialynchburg.com and on Facebook.

Here’s the back story: Graham F. Blandy was a wealthy New York stock market investor. The Tuleyries was an estate built in Clarke County, Virginia, by Colonel Joseph Tuley, Jr., around 1833. In 1905, Blandy purchased the Tuleyries. When he died in 1926, he willed 700 acres of the property to the University of Virginia with the only provision being that it be named The Blandy Experimental Farm. Today, Blandy Experimental Farm is a research haven for academics and a fun spot for day trippers looking for a mini-adventure.

“Our mission is to increase understanding of the natural world through research and education,” David Carr, Director of Blandy Experimental Farm, said. “We are home to the 170-acre Orland E. White Arboretum (The State Arboretum of Virginia), which is open to the public from dawn until dusk, 365 days a year, with no entrance fee.”

Where Academics Blossom

“Blandy serves the academic community (undergraduates, graduate students and faculty from UVA and elsewhere) as well as the broader public,” Carr said. “As far as the academic community goes, we provide support for research in the environmental sciences. This includes sites for field research, laboratory and greenhouse research, and housing for a community of over 30 researchers each summer.”

Carr believes Blandy would be proud of the impact his generosity has had on future researchers, educators and students.

“Blandy has a very active K-12 program that serves all of our local school districts, private schools, and home-schooled children (a total of over 6,000 students annually),” Carr said. “These programs provide inquiry-based learning opportunities with programs designed to address specific Virginia Standards of Learning for each grade level. We also provide programs for learners of all ages through workshops, lectures and field trips for adults and children.”

If you’d like your kids to find out about soil, snakes, birds and trees while learning about the environment, Blandy offers K-12 programs that meet the Standards of Learning. This win-win scenario creates the perfect opportunity for kids to get their energy out while discovering new and exciting facts about nature and wildlife.

Exploring Nature at Blandy

Blandy is known for the diverse and interactive programs they offer. While other kids are inside playing video games all winter, children who visit Blandy explore nature and learn about insects, nature and art from the expert staff there. The Young Naturalist program is designed to make learning fun for kids. But the learning opportunities don’t end there.

“Blandy also provides a diverse public program series each fall, spring and summer that targets audiences of all ages,” Carr said.

Gardening workshops, moonlit hikes, bike rides and field trip journeys to learn about wildflowers, Blandy offers a unique experience to those wanting to do something more unique or off-the-beaten-path. Pre-registration for their programs is recommended.

Fun at Blandy

Blandy Farm isn’t just a stomping ground of those looking to learn. There are plenty of attractions for non-academics as well.

Take the State Arboretum of Virginia. It gets more than 150,000 visitors each year. People go to the Arboretum for a variety of reasons, from biking to hiking, horseback riding on the Bridle Trail to walking the scenic trails there. Visitors can take self-guided tours to view the exotic and domestic trees and plants and flowers that are on-site in abundance.

“The Arboretum still has one of the most extensive conifer collections in North America with highlights including Cedars of Lebanon, Blue Atlas Cedars and pines from throughout the world,” Carr said. “Blandy also has one of the largest ginkgo collections in North America, and our grove of over 300 trees bursts into a glorious gold in late October each year.”

The Arboretum was the creation of Dr. Orland E. White, the first director there who developed the collections for his research and the research of his students.

“He had a particular interest in conifers, trees from temperate Asia and trees from the American southwest,” Carr said.

The plant varieties are impressive, as well. Visitors can journey down the Virginia Native Plant Trail and see the assortment of plants that are indigenous to the Commonwealth. In fact, since the 1980s, the Arboretum has focused on showing off plants that are original to Virginia.

“It is our goal to help connect our visitors to the rich botanical heritage of the Commonwealth,” Carr explained.

In addition to plants and trees, the Arboretum is home to a variety of specialty gardens.

“The Arboretum hosts a number of specialty gardens, including an herb garden and one of the most diverse collections of boxwoods in the world,” Carr said.

A particular favorite amongst Blandy’s gardens is the Community Farm. The Community Farm is a place where local families and groups can go to grow vegetables for themselves as well as  donate what they grow to area food banks, soup kitchens and families.

Growing Up Exciting Events

Blandy is host to two large public events each year. The larger of the two is Garden Fair, a huge outdoor event with a plant and garden supply sale, as well as free guided tours and demonstrations and a lot of fun activities for kids.

Garden Fair, presented by The Foundation of the State Arboretum, takes place this year on May 12-13, Mother’s Day weekend. It’s the Foundation’s biggest fundraiser of the year, yet, the events and activities are free. Guests can treat mom to the Arboretum’s annual sale from 9 a.m. and stay till 4:30 p.m. on both days if they’d like. Those with little ones will want to be on-site from 10 a.m. to 4 p.m. on Saturday and from Noon to 4 p.m. on Sunday to take part in the activities for kids.

Last year, Garden Fair was a huge success. There were more than 80 Garden Fair vendors selling everything from native plants, perennials and annuals to bonsai and berry bushes. This year, in addition to plants, vendors will be offering botanical skin care products and handcrafted garden art and tools. There will also be gourmet food.

The cost is $10 per car. The money raised at the Garden Fair is used to support the programs offered at the State Arboretum.

Blandy’s other big annual event is ArborFest. This fall festival of sorts takes place the weekend of October 13-14 and offers another opportunity to purchase plants and items for your home and garden. In years past, ArborFest has included hayrides, apple tastings and scarecrow-making for the kids.

A relatively new annual event is the Membership Picnic. The second annual Membership Picnic will be held on June 23 and will include live music and children’s activities.

“Membership in the Foundation of the State Arboretum helps support Blandy and all of its programs,” Carr said.

Still, visitors don’t need to attend an event or become a member to explore Blandy throughout the year.

“Many of our visitors are here for our programs and special events, but the majority of our visitors explore Blandy and the Arboretum on their own,” Carr said. “Many simply enjoy the peace and beauty of walks through the Arboretum and along our trails. Many arrive to walk their dogs. Some ride bikes on our roads. Some even arrive with a horse to take advantage of our Bridle Trail. All hopefully gain an appreciation for the natural world and learn a thing or two about the importance of plants in our environment.”

To learn more about Blandy, the Arboretum and its programs, visit http://blandy.virginia.edu/.

The Jubilee Family Development Center will host Lynchburg’s Top Chef competition on September 8, at Jubilee’s Alford Carrington Gymnasium. This exciting spin-off of BRAVO’s hit television show Top Chef will be a multi-course dinner competition where celebrity chefs and audience attendees judge dishes prepared by local chefs to determine who will be crowned Lynchburg’s Top Chef. All event proceeds will benefit Jubilee.

Johnny Iuzzini, renowned chef and head judge on BRAVO’s Top Chef Desserts will join Jim Meehan, master mixologist and managing partner of celebrated speakeasy, Please Don’t Tell, and Valerie Meehan, general manager of acclaimed American eatery, Market Table, as celebrity judges for the event. WSET anchor, Danner Evans, and legendary “Get Downtown” frontman, Tony Camm, have also signed on as event emcees.

Much like the television show, local chefs, including Trey Ward from Meriwether Godsey, Sean Meeks from Isabella’s, Justin Mays of Bedford Avenue Meat Market, Laurie Ward of Avenue Foods, Marisa Jones of Catalano’s, Michelle Hamrick of Gerald’s, Elsa Duran of Machu Picchu and Roger Murphy of Shoemakers will duel it out by preparing tasting-sized dishes for the judges and attendees featuring ingredients chosen by the celebrity judges. These dishes will be complimented by wines selected by event sponsor Roanoke Valley Wine Company based on the ingredients featured. The chef chosen as Lynchburg’s Top Chef by the celebrity judges wins an all expense paid trip to New York. The chef receiving the most votes from attendees wins a trip to Washington, DC.

Between courses, attendees will have the chance to bid on several spectacular epicurean vacation experiences in Napa Valley, Miami and New York. Guests may also bid on the “Locavore” package that includes a variety of V.I.P. experiences at culinary destinations across Virginia.

To prepare for the competition, volunteers will transform Jubilee’s Alford Carrington Gymnasium into a sophisticated fine dining venue with the assistance of local lighting specialists and True Value’s Just Ask Rentals. Attendees will also have the chance to explore the facility to see firsthand the many ways the nonprofit is offering support to area youth.

“We are excited not only about the nature of the event and the caliber of the participants, but also for the opportunity to introduce attendees to Jubilee and the positive impact we are making in the lives of youth in need in our community,” Sterling Wilder, Executive Director of Jubilee Family Development Center, said. “We are grateful to our celebrity judges, chefs, sponsors, donors and volunteers for all they are doing to make this new signature fundraising event a success for us.”

Local businesses and individuals have rallied around the concept and cause so quickly that sponsorships have nearly sold out. Moore & Giles and Orthopedic Center of Central Virginia have pledged their support as Presenting Sponsors, Roanoke Valley Wine Company and Dr. Richard Sterne, DDS have committed to be Event Sponsors and Select Bank, Davidson & Garrard and Dr. Brian McAvoy have signed on as Event Patrons.

A limited number of tickets will be available for purchase for $125 through Jubilee.

Founded in 1999, Jubilee offers programs and services to help at risk youth develop their academic and social skills. In addition to programs for young people, Jubilee also provides family development services that foster personal, social and spiritual growth and the stability of families.

For more information on the event, sponsorships or tickets, visit www.jubileefamily.org  or e-mail jubileepr@aol.com.

Age: 62

Occupation: Artist/Painter

Hometown: Newport News, VA

Your work as a painter is described as “Contemporary American Landscape,” with the majority of your art showcasing sprawling fields, mountains, bodies of water and the like. What drew you to this type of art?

I believe that in order to paint well, an artist must paint what he loves and what he knows. My greatest passion in life has always been exploring and discovering the beauty of the natural world. Landscape painting allows me to relive these visual experiences. My hope is that viewers of my work share these experiences and in effect, become lost in my world.

You’ve described painting outdoors as “a workshop … a great learning experience.” What are some lessons you’ve learned while painting in the middle of nature?

Keep it simple—there are fewer disappointments. You have to make many decisions in a short period of time, rely on your past experiences and be open to new approaches. It is not that difficult to overcome the elements, with the use of bug spray, sunscreen, a painter’s umbrella, etc. Painting outside with others increases enthusiasm and helps form a commitment.

Start with a small canvas, especially if your work is detailed. Be open to constructive criticism; use it to improve your work. Light changes quickly outdoors, altering your subject, so you must paint quickly and be able to recall the original impression. Don’t assume that all horses and cows will enjoy your presence in their pasture.

Certainly our area has a whole host of gorgeous scenery. Tell us some places you like to visit around our area to garner inspiration.

It is very difficult to answer this question because there are literally thousands of great locations in our area. I will attempt to be brief: The Blue Ridge Parkway around the Big Island area, the Arnold Valley overlook, the Peaks of Otter and the view overlooking Buchanan. Also, the Smith Mountain Lake area, all along the James River, the farmlands around Sedalia, the Appalachian Trail, Cole Mountain, Fullers Rocks and the many small rivers and streams. I have painted all of these areas on-site.

What is the most memorable or stunning landscape you’ve had the honor of painting?

I could not limit this to one. Fullers Rocks on the Appalachian Trail overlooking the James River. The Adirondacks near Lake Placid where the Hudson River School artists painted. Seascapes along Cape Cod, Maine, and Rhode Island.  The stretch of the James between Eagle Rock and Snowden.

All of your art is breathtaking. Is there any one painting that you are particularly proud of?

Thank you for the compliment. Again, this is difficult to answer briefly. Although it was a departure from my usual subjects, I was honored to be commissioned to paint the Lynchburg Bicentennial Painting which now hangs in the Lynchburg Museum. It was also a great honor to have my work chosen twice by the Art in Embassies Program to represent the United States in foreign embassies. I am especially pleased that one of my paintings was the first work to enter the permanent collection of Liberty University.

It’s now been decades for you as a painter. What have you learned from your art that has translated into real life wisdom?

This is by far the most difficult question.  First, have faith that you are not alone in this life, and that if you follow your passion and love for what you are doing, great things can be accomplished. You must be persistent even when faced with rejection or failure and learn to use negative experiences to grow, rather than allowing them to defeat you. In the specific area of landscape painting, you must learn to develop good taste. Always be willing to learn and change. Practice patience in all things.

Any words of advice you would give to other aspiring artists?

Be ready to work extremely hard. Study the works of great artists who inspire you. Surround yourself with positive, creative people who share your vision. Learn and grow from constructive criticism. Believe in yourself. Most of all, help others. When your work is ready to be sold, research all marketing avenues with regularity; the art market changes constantly and you must be open to new options.

Learn more about David Heath and see a sampling of his work at www.davidheathart.com.

When contemplating where to begin growing your own herbs and produce, there is much to take into consideration. First and foremost, it is important to recognize the condition of your soil. Knowing the pH levels of your soil, and more importantly, how to alter it, is critical to your garden’s success.

Gardening soil is a combination of clay, sand and silt; each of these refers to relative sizes of the soil particles. Sand, the largest of the three, has a gritty feel. Silt, slightly smaller, has a smooth texture. Finally, clay is the smallest in size, with a sticky consistency. Soil needs to have equal portions of sand and silt and a small amount of clay for decent gardening conditions.

Jim Taylor, member of the Master Gardeners and volunteer at the Lynchburg Boy’s and Girl’s Club garden, recommends having your soil tested by professionals.

“I sent off some soil samples to have them analyzed at Virginia Tech in the extension program. In less than two weeks, they came back and told me what nutrients my soil was lacking and what I needed,” he said. “They also let me know what the acidity level was in the soil.”

For a small fee (less than $10), you can send a soil sample to Virginia Tech and receive a detailed explanation of what needs to be altered to produce adequate gardening conditions. For example, in Central Virginia, the density of pine trees tends to create an overly acidic soil. In most cases, working limestone into your soil will neutralize the acidity. The addition of woodchips, fertilizers and other nutrients may also be suggested. These materials can all be found at a local garden shop.

“I spayed the whole garden by hand and I added a lot of rotted organic material like wood chips and that sort of thing. Typically around Virginia we have a lot of heavy clay soil which doesn’t have a lot of organic material in it,” Taylor said. “Having a lot of organic material helps not only with the nutrition in the soil, but also the water holding capability.”

Taylor explains that it takes three or four years of gardening the soil to get a garden in good shape. He has found that circulating his plants around in his garden every few years disrupts soil-based diseases.

“You can try rotating your crops so that you don’t have the same crops growing in the same place year after year. Sometimes tomatoes, for example, have a viruses and diseases that are carried over in the soil from one year to the next,” Taylor said. “By rotating the spot in the garden, the viruses tend to die out over a couple of years.”

The next step in getting your garden underway is selecting a location for the vegetation. Depending on the space you have to work with, this could be a large 20 x 20 plot of land, a pot on a patio or even a plastic lined tire on a roof-top apartment complex. Location should be determined by available sunlight, proximity of larger plants and water access.

“The most important thing I did in the beginning was try to find a spot that had a lot of sunlight and didn’t have a lot of slope to it to ensure the rain didn’t simply run off the top,” Taylor said.
“It was also important that I not have a lot of trees around the area of the garden. Trees will take a lot of the moisture and ingredients out of the soil from the plants.”

Dereck Cunningham, founder of Lynchburg Grows, an urban farm purposed with educating the community on sustainable food production, now has nine greenhouses under his belt. He will be the first to acknowledge the hard work it takes to maintain a successful garden.

“Start with the simplest of vegetables. Some crops require a lot of maintenance. Small vegetation crops are the easiest to maintain and great for beginners,” Cunningham said. “It is also good to anticipate how much of the vegetable you plan to harvest. If you are feeding a small family, you will only need one tomato plant. If you plant a whole row of tomatoes, you are going to be bombarded with more than you could ever eat. Don’t be overzealous, unless you want to support your neighbors, one plant for each type of vegetable should be enough.”

Depending on your location, protection from deer, groundhogs, rabbits and bugs will be a proactive process. Taylor invested in a large fence to protect his crop from outsiders and Cunningham suggests using organic bug sprays at the first sign of bug and animal invasion. A successful garden will be a work in progress. Pay attention to which fruits and vegetables thrive and what you may be better off buying from your local farmer’s market.

“You will learn what works best for your garden,” Taylor said. “Our cool weather crops were spinach and beets. In the warmer weather, I love to grow tomatoes and squash, cucumbers, corn and green beans.”

From start to finish, gardening with the intent to supply edible fruits, vegetables and herbs is hard work. It takes attention to detail, a desire to succeed and the willingness to get your hands dirty.

“You just can’t plant and leave and expect to have a great harvest. You have to maintain your garden; water it, do pest control and keep your plants healthy,” Cunningham said. “It can be very rewarding, seeing the fruits of your labor. The most important part is seeing the end results and knowing that you worked hard for it.”

Sources of Specific Nutrients

Fertilizers available ready processed and packaged.

• Nitrogen: bat guano, blood meal, chicken manure, cottonseed meal, fish emulsion, kelp meal, livestock manure (composted)
• Phosphorus: bone meal, rock phosphate, super phosphate
• Potassium: granite meal, greensand, seabird guano, shrimp shell meal, sulfate of potash, wood ashes
• Calcium: bone meal, chelated calcium, eggshells, limestone, oyster shells, wood ashes
• Boron: borax, chelated boron, manure
• Copper: chelated copper
• Magnesium: chelated magnesium, dolomitic limestone, Epsom salts
• Sulfur: iron sulfate, sulfur, zinc sulfate
• Zinc: chelated zinc, zinc sulfate
• Iron: chelated iron, iron sulfate