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Shoes are Linked to Lynchburg

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Vintage shoes from the Craddock Terry Shoe Co. in Lynchburg

Did you know that from the first half of the 19th century and until the late 1980’s shoes and Lynchburg, Virginia were synonymous?

In 1888 the Craddock-Terry Shoe Company was founded by John W. Craddock, A.P. Craddock and T.M. Terry.  This company became the largest and most significant manufacturer in Lynchburg and grew into the 5th largest shoe company in the world.  When the Craddock-Terry Shoe Company opened a plant at the corner of 14th and Jefferson Streets in 1901 it was the first shoe company south of the Mason-Dixon Line.  By the mid-1900’s the company employed over 3,000 workers, in various plants located throughout the city.  In addition to its Lynchburg plants, by 1921 Craddock- Terry had factories in St. Louis, MO. and Milwaukee, WI.

Logo of the Craddock Terry Shoe Company, Lynchburg, VA.

Known for manufacturing a quality, precisely fitted product with careful attention to detail and practicality, by 1941, the Craddock-Terry Corporation was manufacturing 26,000 pairs of shoes and boots each day, most of them for the military.  Combat boots and other military shoes were the biggest sellers.

During the late-1940’s the sale of regular footwear picked up.  It was during this time that Craddock-Terry began to specialize in shoes for babies, children, women and men.  During their peak production capacity they were producing almost 100,000 pairs of shoes each day!

By October 1987, Craddock-Terry was forced to file for bankruptcy, with assets of $44.1 million, liabilities of $49.8 million and over one thousand creditors.

We are lucky enough to own an original pair of Craddock-Terry women’s shoes, probably from the late 1800’s.  We found them in an antique store in Roanoke.  The stamp on the bottom is still clearly visible, the shoelaces are in tact and the condition of the shoes is pristine.  When we close and sell The Carriage House Inn Bed and Breakfast we will probably donate them the Craddock-Terry Hotel to be put on display in their lobby.  They were a “true find” that we routinely share with our guests.


“Food To Live For”

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Food to Live For Cookbook

As our blog followers know, last month I posted an entry entitled “Food To Die For” which was a synopsis of Jessica Bemis Ward’s first cookbook for Lynchburg’s Old City Cemetery.  Today I want to expose you to her second book, Food To Live For We’re Alive and Cooking.

It took Jessica almost ten years to compile and write her second cookbook.  After the huge success of her first she and the wonderful staff and volunteers at Old City Cemetery knew she needed to write a follow-up.

Food To Live For concentrates on the foods prepared for gatherings of family and friends, as did Food To Die For.  The recipes in Food To Live For celebrate daily meals as well as celebrations, birthdays, holidays, dinner parties and spur of the moment suppers among neighbors and friends.  Just reading the table of contents to review the categories of recipes included will make your mouth water.  Appetizers, soups and chowders, salads-including main dish salads, main courses and of course desserts.  Speaking of desserts, there are six recipes for all things chocolate!

As before, sprinkled throughout the book are helpful hints, tips, sayings, musings and wonderful pictures from various members of the Old City Cemetery staff and volunteers.  Some of these will make you chuckle.  Others will remind you of your mother or grandmother.  Others still will prod you into action.  The pictures throughout the book add to the stories of the gravegarden, the people who reside there and there lives before.  Several pages speak of “cooks in the gravegarden.”  Personally I find it interesting to know more about some of the people who are buried at Old City Cemetery.

Food To Live For is available for purchase at Old City Cemetery, 401 Taylor Street, Lynchburg, VA 24501.  434.847.1465.  Proceeds from this book also benefit the cemetery and it’s education programs, tours, maintenance and growth.  Old City Cemetery is always an interesting place to visit, no matter the month, season or weather.  If you haven’t visited this special place yo are long overdue.


Hawaiian Pancakes

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Hawaiian Pancake

Hawaiian Pancakes, moist and very tropical.

While thumbing through a cooking magazine recently there was an article about Masaharu Morimoto, an Iron Chef on the Food Network show, Iron Chef America, stating his favorite breakfast was a pancake with pineapple, coconut and macadamia nuts.  Having lived in Hawaii for three years in the 1960’s I never had pancakes with these tropical ingredients, but I do enjoy each ingredient individually so I decided to create a recipe with these three ingredients and I’m calling it Hawaiian Pancakes.  First I took our Ultimate Buttermilk Pancake recipe and altered it a bit.  When we lived in Waialua, our neighbor worked at a sugar mill and would always bring us bags of what we called “raw sugar” so I changed the white ganulated sugar to Turbinado.    Next, get a fresh pineapple (it tastes so much better than canned pineapple) and you will use macadamia nuts and shredded or flaked coconut as the toppings.

  • 2 Cups all-purpose flour
  • 3 Tablespoons of raw sugar (Turbinado)
  • 1 teaspoon baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 Cups buttermilk-room temperature
  • 2 eggs-room temperature-separated
  • 2 Tablespoons melted unsalted butter

To the Buttermilk Pancake recipe above you can alter or add the following ingredients to make them “Hawaiian”

  • add 1 teaspoon coconut extract
  • add 3 heaping tablespoons of shredded coconut to the batter
  • add 1/3 cup diced, fresh pineapple chunks to the batter
  • top with a few fresh pineapple chunks, as a garnish
  • top with 1/3 cup toasted macadamia nuts, as a garnish
  • top with 1/3 cup toasted shredded coconut or coconut flakes, as a garnish

Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda, salt, pineapple chunks and shredded coconut).  In a second bowl whisk together the wet ingredients (buttermilk, eggs yokes, coconut extract and melted butter).  Keep the two mixtures separate until you are ready to make the pancakes. Whip the egg whites to stiff peaks then gently blend to the combined ingredients before cooking

Heat a griddle or frying pan to medium heat.

Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon.  Mix until just blended together (it will be lumpy).  Do NOT over blend the mixture.  Let the batter sit for 15 minutes before cooking.  ADD THE EGG WHITES NOW. Using a scoop (I use an ice cream scoop)  pour the batter on the griddle or frying pan.  Brown on both sides and serve with butter and maple syrup.  This recipe should serve five or six people.  If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).

Top with pineapple chunks, macadamia nuts and coconut.  Serve with syrup.

We have had several return guests ask us to make these pancakes for them again.  Yes, they are that good!  And who doesn’t hope that winter is finally over and you can dream of sunny and war, Hawaii?  I’s sure you will enjoy our Hawaiian Pancakes.  They are moist, fluffy, light and soooo much more.

“Food To Die For”

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Food to Die For Cookbook

Many of you who read our blog posts, from The Carriage House Inn Bed and Breakfast, know of and have visited Old City Cemetery, in Lynchburg, VA.  A unique spot in Lynchburg, it obviously started out as merely a cemetery.  Funeral customs in the 1800’s encouraged family, friends and others to spend time in the cemetery “visiting” the departed, sharing picnic space with the departed, caring for the gravesites and enjoying a place of peace and beauty.

Today Old City Cemetery is visited in much the same way.  Every time we visit there are people walking the grounds, visiting the various grave sites, enjoying the roses, trees and plantings, taking time for quiet reflection at the fish pond, swinging in the giant swing hanging fro the pecan tree or learning about the cemetery by visiting the village of small museums or participating in a tour.

The book Food To Die For A Book of Funeral Food, Tips and Tales, by Jessica Bemis Ward was first published in 2004.  Published as a fund raiser, 100 percent of the cookbook’s profits have benefitted the cemetery.  Initially the profits were allocated toward the building of the cemetery’s chapel and columbarium, which were completed in 2006.  Since it’s first publication more than 16,000 copies of the cookbook have been sold, raising funds for various projects throughout the cemetery.

The more than 100 recipes found within the pages of the cookbook are for comfort foods, the types of dishes taken to bereaved families or relatives.  Chapters include casseroles, main dishes, soups, vegetables and side dishes, breads and desserts.  The recipes were gathered from various sources, including local cooks, friends and relatives of Jessica’s, along with many from Jessica herself.

In addition to the delicious recipes the book is full of practical information.  How to write an obituary. Writing condolence notes and thank you’s for funeral food.  Advice pertinent to funeral food: send food in a non-returnable container, include a copy of the recipe along with your dish, along with reheating instructions.  Extra advice: two small pans are better than one large one, how to keep hot foods hot and cold foods cold and many other useful tips and hints.

We have enjoyed reading and studying this book.  There are several recipes we have used, both at the B & B and in our “normal” life.  Be sure to try the Blueberry Bundt Cake, the Classic Chicken Tetrazzini (great for leftover Thanksgiving turkey), or Jane White’s Corn Pudding (which is very similar to Mike’s Grandmother’s recipe she passed down to me.)

Strangely enough this book makes for an interesting read, even if you are not looking for a recipe to help comfort someone you know that has experienced a loss.  Next month you will find a blog post written for the companion book Food To Live For We’re Alive and Cooking.

Both of these books can be purchased at the Old City Cemetery Visitor Center.  They each cost $25.00, with all proceeds remaining at the cemetery.  Old City Cemetery is located at 401 Taylor Street, Lynchburg, VA 24501.  434.847.1465 or

Black History Month: Origins and Purpose

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Legacy Museum

On February, 25, 2018 the Legacy Museum will be presenting an afternoon of celebration in honor of Black History Month.  This event is celebrated annually.  Created in 1926 by Dr. Carter G. Woodson, he was the son of freed slaves from Virginia who became one of the first African Americans to receive a doctorate from Harvard University.

Today Black History Month is celebrated during the month of February, in the United States.  African American History is a complex and amazing story which dates back to 1619, when the first slaves arrived from the west coast of Africa.  The celebration includes stories of courage, cruelty, hope, fear, ignorance and cowardice, all of which helped shape our nation’s past.  In addition, the program will highlight historical insights and information that explain the importance of observing this special month.  At the conclusion of the program a traditional soul food “Sunday Supper” will be available for those in attendance.

The program and supper will take place at The Miller Center, 301 Grove Street, Lynchburg, VA between the hours of 4 until 6 p.m.  434.455.5858.  The Miller Center was completed in 1911.  Originally it served as Miller Park Elementary School.  The program will take place in the Theater Room number 205.  The second floor theater space once served as the auditorium for the elementary school.

Contact The Legacy Museum, 434.845.3455 for more information or to acquire tickets to the Sunday Supper.  The program is free and open to the public.


Chocolate Delight

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The Carriage House Inn Massage and BodyWorks Studio is introducing the “Chocolate Delight” body treatment.  Sound like a great way to wish your special one a happy Valentine’s Day?

This body treatment and massage uses a hot chocolate sugar polish, to exfoliate and leave the skin looking and feeling fresh and smooth.  After the body polish a yummy smelling chocolate body cream is used in conjunction with a Swedish massage.  This 60-minute treatment is specially priced at $135.00 during the month of February.  What a great way relax!

Call The Carriage House Inn Bed and Breakfast, Lynchburg, VA at 434.846.1388 to make your appointment.  When calling ask us about our room availability to make this Valentine’s Day even more special.  Advanced appointments are required.