Mottley Law Firm March 2019

S PO T L I GH T ON BEN K Y BER THE MOTTLEY LAW F IRM’ S SECRET WEAPON

puzzle pieces together in a legal brief and creating a clear picture of the key issues that will help a client win their case, especially after they have already fought a tough battle in the trial court. That’s what keeps bringing him back — and what keeps his clients coming back too. Ben’s passion for the law is matched only by his love of his hometown of Richmond and his home state of Virginia, which he has yet to finish exploring. When he’s not in court advocating for his clients, Ben likes to be on the tennis court and loves picking up a racket to play when it’s time to unwind. Off the court, Ben spends much of his free time enjoying local craft breweries and restaurants with his friends, cheering on his favorite sports teams, and going to concerts with his soon-to-be wife, Anne Stewart. The pair are set to wed this June, and if you ask her, it’s about time.

When Ben Kyber found the law, he knew it was his calling. Ben wasn’t born into a family of lawyers, but his parents, a journalist and a PR professional, instilled in him a love of the written word from an early age. Combine that with his inquisitive nature and the interest in public policy he developed as an undergraduate at the College of William and Mary, and Ben soon realized law school was the right place for him. His experiences since then have only confirmed that. After graduating from law school at the University of Virginia, Ben spent a year clerking for Justice Elizabeth A. McClanahan of the Supreme Court of Virginia and has practiced at the Mottley Law Firm for almost five years now. Although his practice encompasses all of the firm’s practice areas, Ben has a particular interest in, and a knack for, appellate litigation. There is nothing more satisfying to Ben than putting the

SUDOKU

EVERYTHING POPCORN

INGREDIENTS:

• • • •

2 teaspoons granulated garlic 2 teaspoons granulated onion

• • • •

3/4 cup popcorn kernels 2 tablespoons flaky sea salt 1 teaspoon black sesame seeds 2 teaspoons white sesame seeds

1/3 cup canola oil

4 tablespoons unsalted butter, melted

DIRECTIONS:

popcorn kernels start to pop. Once popping, continue cooking and shaking the pan intermittently until popping ceases, about 3–5 minutes. 3. Transfer popcorn to a large mixing

1. In a small skillet over medium heat, toast sesame seeds. Shake skillet often and cook until white seeds are golden and fragrant, about 2 minutes. Transfer to a small bowl and add garlic, onion, and salt. 2. In a large saucepan, combine popcorn kernels and oil. Cook over medium-high heat, covered, until

SOLUT ION

bowl. Pour in butter and toss to coat. Finally, add seasoning, toss again, and serve.

Inspired by Food & Wine magazine

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