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THE MOTTLEY CREW REVIEW
www.MottleyLawFirm.com | (804) 823-2011
CELEBRATING GRANDDADDY
A B I RTHDAY FOR THE AGES
February is a big birthday month in our family. It always has been, and none is bigger than Granddaddy’s. Granddaddy, Cecil Burley, was born in February 1926 in Maidens, Virginia, making him 93 years old this year. Granddaddy’s life has been an amazing journey filled with adventure, love, and tragedy. He has experienced it all and is a walking well of wisdom for his children, grandchildren, and 14 great-grandchildren. His life started off rough. Granddaddy’s mother passed away from tuberculosis when he was 1, leaving him and his two older sisters, 3 and 5, with their father. His father worked as a chicken farmer to support the children. But then he, too, contracted tuberculosis and died, leaving three orphans behind.
those were some tough years, “but we survived” with the help of family.
Eventually, things got better. Granddaddy met the grandmother I knew, Lilo. They married and added three more children to the family. I have a lot of fond memories of the family from back then. The entire clan would vacation every summer on Hatteras, a place Granddaddy began taking the family in his Airstream camper in the early 1960s. Some of my best memories of those trips are of my grandparents and my father surf fishing all day and of the card games over fresh fish every night. Now the memories are there, but a lot has changed. Lilo passed in 2013. One of their children, aunt Bridget passed away shortly thereafter. We lost Dad in 1997. And all the cousins have gotten married and had kids of their own. But Granddaddy remains. I asked him recently about his perspective on life. For him, the key to a life of abundance is family. “You need family. I don’t know what I’d do without my supportive family.” -Kevin W. Mottley
When Granddaddy was 16, he left school and went to work at the Defense General Supply Center. As he explains it, “World War II was going on and I felt, if I was going to get drafted, to heck with it, I’ll just go to work.” That’s what he did, and that’s where he met my grandmother, Mammie Hicks from Appomattox. They soon got married and three months later, when he turned 18, Granddaddy was drafted into the Navy. Pretty soon, he was on a boat to the South Pacific, where he worked to re-supply Allied ships during the war. When he got home, Mamie and Granddaddy had my mom, and times were good. Granddaddy got a job working at Reynolds Metals on Byrd Street in downtown Richmond, working his way up to shift foreman. But then, in 1957, tragedy struck again. Mamie was killed in an accident leaving Granddaddy with my mom, 10, and her younger sister, 1. Granddaddy says
But then came love. Two Richmond families stepped in — the Tucks and the Gills. The Tucks took Granddaddy and one of his sisters in. The other sister went with another relative. Mr. Tuck and Mr. Gill were both carpenters, and the two families lived in a frame house they built together on Fairfax Avenue in Manchester. Granddaddy describes growing up in south Richmond with a smile. “It was a wonderful community. Everybody knew everybody. If I did something wrong, my parents knew it before I got home. Everyone looked out for each other.” He recalls going to movies all day for 25 cents at the Venus and the Ponton theaters on Hull Street and skipping school to go skinny dipping on Mayo Island in the James River with all the other children who were skipping. He laughs as he recalls the passenger trains coming over the river and all the kids jumping in the James so they wouldn’t be seen.
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T H E S T A B L E S A D I N I NG EXPER I ENCE NO T SOON F ORGO T T EN
THE 2 MOST COMMON WAYS CRIMINALS STEAL FROM SENIORS AND HOW TO SPOT THEM Scamming older adults has become big business. According to the American Journal for Public Health, an estimated 5 percent of seniors are hoodwinked by criminals every year, and that statistic is thought to be a steep underestimate since so many scams go unreported. To stem the tide of seniors unknowingly giving $36 billion to scammers annually, it’s important for retirees and their loved ones to get savvy on the subject. Here are the two of the most common scams older folks fall prey to — and how to avoid them. ADVANCED FEE FRAUD The most common con in 2017 and 2018 was the classic “You’ve won a sweepstakes!” scam. Victims are told they’ve won some exorbitant amount of money, but they must pay a fee to receive the prize. After the “fee” is paid, victims receive a fake check in the mail, but by the time it bounces, the scammers are gone and they’ve taken the money. If you ever receive a contract from an unknown entity out of nowhere, you should start seeing red flags. Unless you remember entering a contest, there is no chance you’ve won something. And it’s vital to understand that it is never safe to give out financial information over the phone or via email. COMPUTER SOFTWARE SERVICE FRAUD This type of scam is slightly more sophisticated. First, a hacker will call a victim and claim to be a member of a tech support team or an employee from a trusted company like Microsoft or Apple. Then, they’ll tell the victim there is a problem with their phone or computer and that if they cooperate with the “tech support” representative, they can sort it out. They may also ask you to install a piece of software on your device or provide credit card information to “validate your software.” The fact is that well-known tech companies will never send unsolicited emails to ask for your personal or financial information, and they definitely won’t ask you to install some shady software on your computer. If you ever receive a call out of the blue from “Microsoft,” hang up the phone immediately. The first step to stopping these criminals in their tracks is to be aware of their tactics. With these tips in your arsenal, you’ll be able to defend yourself and your bank account effectively.
Located in Richmond’s historic museum district, The Stables at Belmont has been serving up elevated new American cuisine in a laid-back neighborhood setting since May 2017. However, I first learned about The Stables a bit before that, when my friend Thad Jackson told me he would soon start work as the sous chef at a new restaurant. Soon after they opened, I stopped in for brunch and
ordered the shrimp and grits with a biscuit on the side. Everything was amazing. From my first bite of what was, without exaggeration, the best biscuit I’ve ever had, I knew I’d be coming back regularly. I recently visited The Stables and spoke with Thad and Executive Chef Evan Campbell about what makes The Stables such a great spot. Evan, a native of the Northeast, describes his approach to cooking as “comfortable Southern fare with a little bit of New England grit.” The menu, which changes regularly, focuses on well- executed, seasonal ingredients, locally sourced produce, and fresh seafood. The goal is to offer high-end dining in an environment where customers feel like they’re among friends. “We have such a close-
knit neighborhood group,” Evan says. “It’s a very interactive, intimate, communal dining experience.” From the many conversations I’ve struck up with other folks sitting at the bar, I would agree. Although the menu changes regularly, several staples always remain. These include popular items like grilled lamb lollipops, cioppino, and the crowd-pleasing “Southern Scallops” served with braised collard greens, crispy herbed polenta, and a bacon beurre. The scallops highlight the collaborative nature of Evan’s and Thad’s cooking: The greens are Evan’s recipe, and the polenta is Thad’s. Owing to Thad’s affinity for smoking and braising meats, the menu also tends to feature one slow-cooked dish. On the winter menu, it was smoked veal short ribs with a bahn mi slaw and Chinese five-spice baguette bread pudding. The menu also features vegetarian and gluten-free options. So no matter what you like to eat, you are bound to find something at The Stables that will leave you wanting more. In addition to the standout food, The Stables also offers an expansive cocktail program run by bartender Elizabeth Nguyen, as well as an ever-changing wine list. Elizabeth incorporates many of the same seasonal ingredients into her drinks that Evan and Thad use in the kitchen. “She is objectively one of the most talented bartenders in Richmond,” Evan says. “She’s just effortlessly creative,” Thad adds.
Hands down, my favorite thing about The Stables is its open kitchen. Sitting at the bar, you can watch Evan and Thad cook from just steps away. This leads to a unique amount of interaction between customer and chef. “It’s fun for us because we get to explain what we’re doing,” Evan says. From the customer’s perspective, the open kitchen offers a rare glimpse into how dishes are made. If you watch closely enough, you might just learn something. Whether you’re just going for a drink and a small plate at the bar or planning a meal out, The Stables is well worth a visit. If you’re like me, the delicious food, creative drinks, and welcoming atmosphere will have you coming back again and again.
- Ben Kyber
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T HE T Y PE S O F CAS E S WE HAND L E
that sort of work as part of our practice. But we have many trusted estate planning attorneys in our network, and we refer people to them frequently. 3. BUSINESS DISPUTES About 20 percent of our practice involves business disputes. This is a very general topic that covers a lot of different scenarios, from ordinary breaches of contract to more complicated tortious interference and business conspiracy cases. Most of these cases are billed by the hour. But on occasion, if the fit is right, we will take one of these cases on a contingency fee arrangement, meaning that we don’t get paid unless we win or obtain a settlement. 4. APPEALS Ben Kyber is actively taking referrals and offering co-counsel arrangements in appeals to the Supreme Court of Virginia and Fourth Circuit. This work is a real passion of Ben’s, and his appellate-brief writing and issue-spotting skills are top-notch. Check out his new Twitter feed, @ScovaScoop, for the latest in news from the Supreme Court of Virginia.
When I meet people and mention that I’m a lawyer, the most common question I get is, “What kind of law do you do?” When I get this question, the first thing I tell people is that if they have a legal issue, I would love to be the first person they call. My practice covers a miniscule sliver of the legal world, as you’ll see below. But my collection of contacts and referral sources throughout the legal industry is huge. I have contacts in every part of Virginia and from sea to shining sea. In fact, a good deal of my time is spent referring people who call me to the right lawyer for their situations. Just yesterday, a young lady facing a very serious drug charge called me. I was able to refer her to one of Richmond’s leading criminal lawyers in my network. So, whatever the issue, I am happy to help people in my network find the right fit. As for The Mottley Law Firm, the cases we handle fall into four buckets.
2. ESTATE DISPUTES We also handle any dispute involving an estate. These cases take a variety of forms. They could involve a trust that is being mishandled, a power of attorney that is being abused, or a questionable will. In these cases, our initial job is to assess the situation for the client and provide some advice as to the matter. Most of the time, this results in no legal action being taken. But in some cases, it is necessary to pursue legal action in court to address the situation. We get a lot of calls from people who need help drafting their estate plan documents. We do not do
1. BRAIN AND OTHER SERIOUS INJURY Representing individuals who have suffered a traumatic brain injury (TBI) or other serious injury due to some other person’s or company’s negligence makes up a substantial portion of our practice. Over the past several years, we have produced, together with our colleagues in each case, over $12,500,000 in settlements and verdicts for our clients in TBI cases. We are actively taking referrals and co-counsel arrangements in this area.
SUDOKU
EASY BACON AND SPINACH STIR-FRY
INGREDIENTS:
• •
1 teaspoon crushed red pepper Salt and black pepper, to taste
• • •
3 slices bacon
3 cloves garlic, coarsely chopped
2 bunches spinach
DIRECTIONS:
oil. However, keeping the fat is recommended for flavor. 4. Add garlic and cook for 1–2 minutes. 5. Add spinach and crushed red pepper and stir-fry for 10 minutes. 6. Season with salt and pepper, and serve.
1. Heat a large skillet to medium. 2. While skillet is warming, cut bacon into squares. 3. Cook bacon until fat is rendered and bacon is almost to your desired doneness. If desired, you can remove bacon fat from skillet and replace with 1 tablespoon
SOLUT ION
Inspired by OhSnapLetsEat.com
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PRST STD US POSTAGE PAID BOISE, ID PERMIT 411
1700 Bayberry Court, Suite 203 Richmond, Virginia 23226
INS IDE THI S I SSUE
www.MottleyLawFirm.com | (804) 823-2011
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Celebrating Granddaddy
2 Tactics Criminals Use to Steal From Older Adults
The Stables
3
The Types of Cases We Handle
Easy Bacon and Spinach Stir-Fry
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3 Great Opening Days in Baseball
Baseball’s opening day has been an American holiday of sorts since the Cincinnati Red Stockings threw out the first major league pitch in 1869. To celebrate the start of the 150th season of professional baseball, here are three of the best opening days in baseball history. PEANUTS AND CRACKER JACKS THE BEST OPENING DAYS IN BASEBALL HI STORY
A NEW BEGINNING On April 15, 1947, an opening-day game changed the course of Major League Baseball. On this day, Jackie Robinson started for the Brooklyn Dodgers, becoming the first African-American player to start for a major league baseball team. Robinson’s historic showing was lackluster, going 0-for-3 at the plate and making a solid showing on the infield at first base, but his mere presence in a Dodgers uniform had already broken history. Despite his nationally-recognized skills — Robinson was named MVP of the MLB farm team league in 1946 — the backlash that followed his rise to the pros, both from fans and teammates, was palpable. Still,
as well-known sportscaster Howard Cosell said, “Suddenly, it was a new beginning.”
LOU, COMBS, AND BABE — OH MY! Considered one of the best teams in baseball history, the 1927 New York Yankees started their historic run and 25th season by dismantling the Philadelphia Athletics with a score of 8–3. The slugfest was true to form for the 1927 Yankees, whose players would go on to make up baseball’s famous “Murderers’ Row.” With sluggers like Lou Gehrig, Earle Combs, Babe Ruth, Mark Koenig, Bob Meusel, and Tony Lazzeri, it’s no wonder this team went on to win its fifth championship that year.
THE HAMMER TIES BAMBINO For decades, no one could match George Herman Ruth. The Great Bambino’s all- time home run record seemed like an impossible feat of strength — that is, until Henry “Hammerin’ Hank” Aaron came along. On opening day, April 4, 1974, Aaron smashed his 714th homer, tying Babe Ruth for the most home runs ever hit and extending the Atlanta Braves’ shutout lead over the Cincinnati Reds. A few weeks later, Aaron surpassed Ruth’s record, prompting a standing ovation from the crowd.
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