Appalachian Country Magazine Oct/Nov 2012 by Appalachian Country Living Magazine

eNJoY THe BesT oF NoRTH GeoRGIA THIs HolIDAY seAsoN!

ppalachian Country Vol. 8 Issue 7 oCT/NoV 2012 www.acmagazine.org

HEART

& SOUL

COAsT 2 COAsT CATERING sERVEs UP THE HOLIDAYs IN sTYLE

IT's APPLE TIME! U-PICK ORCHARDs & THE GA APPLE FEsTIVAL DITCH YOUR CELL PHONE FOR THE HOLIDAYs THE BREW CREW sHAREs GREAT FALL RECIPEs

Increase quality time on your home’s porches and patios Enclose your unheated spaces and enjoy them well into the fall and winter!

Hard to believe now, but cool and windy weather will eventually arrive in North Georgia driving residents indoors and making their porches and patios an uncomfortable no-man’s land. Outdoor Living’s affordable vinyl enclosures take the chill out of the air and with no construction muss and fuss extend the time homeowners can enjoy their porches and patios. PGT® Eze-Breeze® Sliding Panels are made of vinyl which has the transparency of glass without the weight, cost and fragility. They are easy to clean, tough and durable. A variety of tints are available. They may be adjusted for as much ventilation as needed. So make the move now and have your porch ready for fall! Contact us today for more information on how you can better use the space already available at your house.

Embarrassed by the condition of your deck or patio? When you need a deck tile that’s attractive, hard as nails, and stands up to pouring rain, freezing snow or blazing sun, then SwiftDeck Ipe is your obvious choice. The tiles are built with one of the world’s hardest and most durable wood species, kiln dried under controlled conditions and secured to a sturdy UV resistant base with stainless steel screws. You’ll still be enjoying your SwiftDeck Ipe wood deck long after inferior wood tiles have cracked, rotted, fallen apart with rusted screws and been consigned to the trash. Tiles composed of other materials also available.

n Floor-to-ceiling views n Ease of operation – leave it up year ‘round n Protection from bugs, rain, wind and dust n Reduction of extreme heat, cold and humidity n Custom made for a perfect fit in any opening CONTACT US TODAY FOR A FREE ESTIMATE ...

LLC

JULIE HEINSMAN

P.O. Box 267, Marble Hill, GA 30148-0267 Business: 770-894-4579 n Cell: 404-550-0270 Website: www.myenclosedporch.com Email: info@myenclosedporch.com

Authorized PGT eze-breeze Distributor

An amazing family adventure on the Blue Ridge Scenic Railway is only a short drive away. It all starts at the historic depot in downtown Blue Ridge, Georgia. The train winds alongside the beautiful Toccoa River on a four hour round trip with a stop in the twin border towns of McCaysville, GA and Copperhill, TN.

Arrange a trip at brscenic.com or 1-877-413-TRAIN 241 DepoT STReeT • Blue RIDge, gA 30513 >> 1-877-413-8724 • 1-706-632-8724

BRSceNIc.com

Lakota Cove Celebrates the Holidays with the opening of their “New” Website Showroom...LakotaCove.com

N o r t h G e o r g i a’ s L a r g e s t “A m e r i c a n M a d e ” G a l l e r y Inspired by the Colors & Charm of Nature

PUBLISHER Alice Sexton EDITOR Jodi Williams

GEORGIAâ&#x20AC;&#x2122;S NEWEST LODGE & RESORT

LAYOUT/DESIGN Blue Ridge Media Group CONTRIBUTORS Joshua Daniels, Charles Everitt, Jim Francis, Betty Kossick, Dr. Kyle Raque, John F. Sugg, Daniel Thompson

ADVERTISING SALES AC Magazine 706. 492. 5070

PRESENTS

HOG JAM 2012

Sanctioned GA BBQ Association Competition Featuring Live Music, Artists & Vendors. Advance wristbands on sale now! $15 includes Friday night live music, Saturday admission and tasting.

Nestled in the Appalachian Mountains of North Georgia, The Lodge at Copperhead is a high country resort offering Lodging, Casual Fine Dining, a Full Service Bar, Entertainment, and Special Events.

706. 835. 7433

thelodgeatcopperhead.com 4

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Appalachian Country

APPALACHIAN COUNTRY MAGAzINE PO Box 1250 Blue Ridge, GA 30513 706. 492. 5070 hello@blueridgemediagroup.com www.acmagazine.org

WHAT'S THIS?

If you want to take home our issues without all the bulk, make it easy by using your smart phone. Make sure you download a QR Reader App from the App Store (it's FREE). Once it's downloaded and ready, start the program and hold your phone camera over this symbol. It'll take you directly to our website where you can browse through your own digital copy of our magazine online. Bookmark it and never miss another issue! How easy is that? Appalachian Country Magazine is published six times a year. All rights reserved under International and Pan-American copyright conventions. Reproduction of this work in whole or in part without the written consent of the publisher is strictly prohibited. Appalachian Country is printed in the United States of America. The articles contained in this magazine are works of journalism and do not represent the opinions or ideas of Appalachian County Magazine and the publisher assume no responsibility for the content of advertisements. While we welcome submissions, the magazine is not responsible for unsolicited manuscripts or photographs. Please do not send originals. The magazine is given away free by advertisers and at selected businesses in the region. A one year subscription is $18 per year for six issues. For renewals, new subscriptions, or any other correspondence, write to PO Box 1250 Blue Ridge, GA 30513.

October/November 2012

CONteNts 7

Restaurant Spotlight, Poole's BBQ Down Home Georgia BBQ

Feed Fannin A Community effort to Fight Hunger

Enjoy Nature Year-Round Outdoor Living shows You How

The Brew Crew Recipes Fall Dishes to Die For!

24 28 30 46

Heart & Soul Hector & Gerard from Coast 2 Coast Catering embrace NGA Holiday Catering Tips From the Professionals

Plan a Holiday Party that Will Impress Family & Friends

Ditching Facebook the Importance of Genuine Interactions with each Other Advertiser's Index Buy Local, Please support Our Advertisers

24 30

ENJOY THE BEST OF NORTH GEORGIA THIS HOLIDAY SEASON!

Appalachian COUNTRY VOL. 8 ISSUE 7 OCT/NOV 2012 www.acmagazine.org

HEART

& SOUL

COAST 2 COAST CATERING SERVES UP THE HOLIDAYS IN STYLE

ON THE COVER

Let Coast 2 Coast Catering dazzle your guests this holiday season.

IT'S APPLE TIME! U-PICK ORCHARDS & THE GA APPLE FESTIVAL DITCH YOUR CELL PHONE FOR THE HOLIDAYS THE BREW CREW SHARES GREAT FALL DISHES

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Appalachian Country

October/November 2012

RESTAURANT SPOTLIGHT

Poole's Bar-B-Q

oon! S g n Comi October/November 2012

Appalachian Country

Colonel Poole knows about barbeque. What started as an eight by twelve shack in 1989, Poole’s Bar-B-Q is now world –famous for its great food, friendly service, and the Pig Hill of Fame. Poole’s Bar-B-Q is an All-American establishment with delicious options for any diner. They offer beef, pork and chicken barbeque plates with Colonel Poole’s in-house barbeque sauce. There are a plethora of side dishes to choose from: barbeque beans, creamy mac-n-cheese, crisp coleslaw, potato salad, Brunswick stew, freedom fries, and onion rings. For the younger (or maybe just less hungry) crowd, Poole’s offers Junior plates. If you’re not in the mood for barbeque, Poole’s offers pork ribs, chicken strips, corn dogs and hot dogs. Call 706. 635. 4100 for more information or check out www.poolesbarbq.com. Best yet, come visit them! Their hours of operation are Thursdays from 11 am to 7pm, Fridays and Saturdays from 11 am to 8 pm and Sunday from 11 am to 6 pm. Look for the Pig Hill of Fame right off Highway 515 at 164 Craig Street East Ellijay, GA 30540. AC www.acmagazine.org

ADVERTISE IN THE DECEMBER/JANUARY ISSUE OF

APPALACHIAN COUNTRY MAGAZINE

eeeeeeeeeeeeee DECEMBER HOLIDAY

JANUARY HEALTH CARE

Grab those last minute shoppers and increase your holiday revenue!

Ring in the New Year by reaching over 40,000 potential readers!

Bring shoppers right to your door by featuring your hottest items for the season. What are your top ten gifts items? Why not let all of North Georgia know about what you have to offer?

This is a prime advertising opportunity to showcase your business.

Don’t miss this once -a-year to let your business sparkle for the holidays.

We need health care professionals from every area to join us in providing resources for our reader’s 2013 Resolutions, covering everything from food, exercise and even advice on where to go and who to see.

We welcome new advertisers and work with any budget. Space is limited so give us a call now!

760. 492. 5070

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Appalachian Country

October/November 2012

Community Harvest WORDS: JOHN F. SUGG

eed Fannin To “help others help themselves” – and others – by reviving community spirit in Fannin County, encouraging commongood use of resources within communities, providing people with the means to grow their own food and “paying it forward” to neighbors in need and the Fannin County Family Connection Food Pantry from the abundance of their efforts. It was an idea, and it became a great idea. Two women, Barbara Ferer and Velda Harrison, began talking about poverty and hunger in Fannin County. They belonged to the same church, and the discussion soon began to take the form of “what can we do.” So, in January 2009, they called a meeting of people who also shared their concern. Ferer recalls that she wasn’t quite sure what could be done, but said she “couldn’t sleep” until she did something. At a second meeting, Jane Kimzey joined, and along with Ferer became co-chairs of the fledgling anti-hunger crusade. “From the beginning, we wanted to address more than providing food for those in need,” says Ferer, who has devoted much of her life to being a chaplain. “The level of hunger has reached a crisis in our area. So, we wanted to give people the means for them to become self-sufficient.” Reggie Lenoir, a farmer for most of his adult life, was at the second meet-

AC COMMUNITY

ing. “What a great idea,” he says, “but we needed land for a community garden.” Lenoir trekked to the Davenport Lumber Yard near downtown Blue Ridge, and asked owner Danny Davenport to allow Feed Fannin to use his land for a garden. Davenport, the first of many business owners to support Feed Fannin, agreed. And then the work began. Members – keep in mind, they were all volunteers, some motivated by a love of gardening, others by concerns about hunger in Fannin County – began removing rocks and hauling in manure to the Davenport land. They borrowed a tractor from Mason Tractor Supply to till the dirt. Irrigation took the form of hand-carrying buckets of water from a nearby stream. “After all of that hard work, the land welcomed our labors and responded with a great harvest,” says Kimzey, a retired executive for Red Cross and the March of Dimes. The gardening was hard, but with dozens of helpers, the enterprise flourished. Meanwhile, Feed Fannin established other community gardens at Forge Mill worked by Faith Presbyterian Church, at Shepherd of the Hill Lutheran Church and Cherry Log Christian Church Disciples of Christ. Left: Bert Lent and Jane Kimzey weed lettuces for the Family Connections Food Pantry from Feed Fannin’s abundant harvest. Above: Some of our over 100 volunteers gathered to begin planting. Above right: Tuly Fodo and Maggie Curbow taking ripe red tomato harvest to the food pantry. October/November 2012

The gardening is producing well over 10,000 pounds of vegetables each year, which is donated to the Food Pantry at Family Connections. Another initiative of Feed Fannin has been to seek support from businesses and citizens in the area. Money provided by the Tennessee Valley Authority, the Georgia Farm Bureau and a prominent county official allowed Feed Fannin to purchase its own tractor. Donations from Feed Fannin (and from other donors) have enabled Family Connections to buy food from large food pantries in Chattanooga and Atlanta, and that food also goes to the Fannin Food Pantry. Even more food is donated at Feed Fannin’s green boxes at churches and businesses. Also, Feed Fannin has an ongoing education program, providing classes in everything from how to build raised gardens to growing herbs. Local businesses have been stalwart supporters of Feed Fannin. Home Depot has donated many items that Feed Fannin can use as prizes for raffles at community events. The operators of Serenity Garden restaurant also own several horses – and those horses happily contribute truck loads of manure to the gardening efforts. Jerry Davenport of Lakewood Hardware deeply discounted the price of the tractor Feed Fannin acquired. Monte Alban Mexican Restaurant contributes 100 pounds Appalachian Country

of beans and rice to Feed Fannin each month. More than 20 other sponsors include: The Blue Ridge Chamber of Commerce, the Community Theater, the Blue Ridge Design Workshop, the Famers Market, Cohutta County Store, Cucina Rustica, Danielle’s Great Eats, The News-Observer, the Fannin Sentinel, Folger Gas, Food Lion, Harvest on Main, High Country Art Gallery, IGA, Ingles, Lisa Affordable Websites, Mercier Orchards, Quinn’s Greenhouse and Nursery, and Save-A-Lot. Citizens, too, have been generous. Feed Fannin’s individual supporters contribute many thousands of dollars each year, with donations ranging from a few coins to hundreds of dollars. Those contributions help fund the Food Pantry with a commitment from Feed Fannin of $1,000 each month. More than 92.5 percent of Feed Fannin’s donations directly support the group’s activities, particularly the Food Pantry, and the small remainder is for the supplies and equipment. Like any organization, Feed Fannin is now growing up. Its members’ commitment remains the same: To help others help themselves through initiatives such as community gardening and sharing resources. During its “incubation” period, Feed Fannin was part of Family Connections. As the group has grown and become a vital force for good in the community, it matured into adulthood and on July 6 founded its own non-profit organization. So Feed Fannin now has an “Inc.” after its name. On Aug. 23, Feed Fannin received its designation as a tax-exempt non-profit from the federal government. Not much has really changed, however, other than Feed Fannin’s ability to grow. Indeed, in the future it will have a more active role in the Food Pantry, which each month already serves about 1,000 people. Already, Feed Fannin www.acmagazine.org

Cartecay Vineyards

Crush Festival October 6th • 11am – 7pm

Live Music • Grape Stomping 7 Samples of Wine Cartecay Vineyard Wine Glass. Free Art Class for Making Wine Glass Charm Tickets are $25.00. Children 12 and under free

Live Music for October October 6 • Crush Festival with the Barefoot Boone Band and Bobby Mountain October 12 • Tim McNary October 13 • Mathew Croxtona

October 20 • Man Bites Dog Band October 27 • Phillip Dudley Music every Saturday in November

October 19 • Jeriamah Beck

G e t I n s pi re d. Month of October Open 7 Days a Week Monday thru Thursday 11am to 6pm Friday and Saturday 11am till 7pm Sunday 12:30pm to 5:30pm Hours are subject to change due to season, please call ahead or visit our website.

Directions

ARTIST MARKET & ANTIQUE SHOW

WOODSTOCK MARKET

Nov 2–4, Nov 30–Dec 2 Fri & Sat 10-6, Sun 11-5

Open Every Day Mon–Sat 10 – 7, Sun 12 – 6

125+ Vendors Indoor & Outdoor

Over 100 Dealers & Showrooms

facebook.com/woodstockmarketshow

From 515, Exit onto hwy 52 East. Travel approximately 8 miles to Clear Creek Road on right, Go 1.0 miles to Tasting Barn on left.

706. 698. 9463 (WINE) CartecayVineyards.com

facebook.com/woodstockmarket

5704 Clear Creek Road Ellijay, GA 30536

5500 Bells Ferry Rd, Acworth, Georgia · 770.517.7771 www.woodstockmarket.com

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Appalachian Country

October/November 2012

Left: Reggie Lenoir, garden coordinator, prepares enriched soil for planting. Center: As part of Feed Fannin’s education project, Tuly Fodo and Sue Campbell learn how to prepare seedlings at Quinn’s nursery. Right: Billy Harrison, Phil Slaughter, Betty Riancho, Sue Campbell and Skip La Belle planting along the sometime not so even rows.

has helped foster other efforts in the community – Snack in a Backpack, which provides healthy food for school children; and Heat Fannin, which helps ensure that families have adequate heating during the winter. As it emerged into a more formal organization, Feed Fannin now has officers, directors and committees. The ongoing committees include food distribution, technology, fundraising, newsletter, communications, and more – but at the heart of Feed Fannin is the gardening and supplying food to neighbors in need. This year’s officers are Chair Barbara Ferer, Vice Chair/ Gardening Jane Kimzey, Vice Chair/ Operations John Sugg, Secretary Maggie Curbow and Treasurer Bill Voyles. On the agenda for the next year is an effort to provide “allotment gardens” so that families and the community can become more sustainable with locally grown produce. The idea is to find a large tract of land where families can garden – and learn to garden. “We have a commitment that comes from faith in our neighbors,” Ferer says. “We saw a need in the community to combat hunger. We had hoped we would make a small contribution. October/November 2012

But the community’s support has been phenomenal. What we saw as a small effort has become a robust enterprise, one that feeds those in need while strengthening the entire community. Feed Fannin’s conviction was a belief in the unity of this small town and a determination that it could contribute to a local, sustainable food supply, and support neighbors who needed help.”

SAVE YOUR HEMLOCKS FROM THE HEMLOCK WOOLLY ADELGID

So this fall when your garden is overflowing with more than you and your family can consume, consider donating your extra harvest to a local food pantry. Many will even come to your house and pick your donations. How easy is that? AC For more informtion, donations or to volunteer with Feed Fannin please contact: 706. 374. 4372, feedfannin@gmail.com or visit www.feedfannin.com John F. Sugg has been a journalist for 40 years, and until he recently retired was the group senior editor for Creative Loafing newspapers in Atlanta. Food Banks Fannin County: Family Connections 101 Industrial Park Drive Blue Ridge, GA 30513 706-632-6063

TREATMENTS IN 10% HEMLOCK OCTOBER – NOVEMBER 2012 & MARCH – MAY 2013 OFF WITH THIS AD

FREE ESTIMATES • EFFECTIVE TREATMENT LONG-LASTING RESULTS REASONABLE RATES CUSTOMER SATISFACTION SERVING ALL OF NORTH GEORGIA

THE HEMLOCK DOCTOR

Gilmer County: Community Food Pantry 1298 Old Highway 5 North Ellijay, GA 30540 (706) 273-3663 Pickens County: CARES 89 Cares Drive/ P.O. Box 1342 Jasper, GA 30143 706. 253. 4777

Mark Shearer

706. 864. 4787 www.hemlockdoctor.com Appalachian Country

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Enjoy Nature

Year-round

LOCAL BUSINESS PROFILE

“We should attempt to bring nature, houses, and the human being to a higher unity.”

hen Julie Heinsman bought her small Pickens County farm eight years ago, one of her new home’s favorite qualities was a spacious screened deck, the perfect size for entertaining family and friends on cool autumn evenings. However, winter temperatures proved inhospitable, and when spring finally arrived, so did great blankets of pollen all over her patio furniture. Frustrated, she searched for a convenient, affordable option for extending the enjoyment of her deck beyond summer mornings and autumn evenings. Lucky for her, and savvy North Georgia homeowners, she didn’t have to search too long or far. As a former executive with Florida-based PGT® Industries, a 100% American owned company, Julie knew the perfect solution for reconnecting with nature and expanding the usable space of her country home: sliding panels. Julie founded Outdoor Living Porch & Patio in 2011 to bring a new and innovative home improvement technology to North Georgia: PGT Eze-Breeze® Sliding Panels. These custom-fit panels are made of super-flexible, heavy-duty vinyl and sturdy aluminum frames. They fit virtually any outdoor space and turn a covered patio, screened porch or gazebo into a flexible leisure space that can be enjoyed year-round. Better yet, all manufacturing of the panels is done right here in the southeastern United States. Each Outdoor Living job is custom, offering a variety of colors for the vinyl and frames, multiple ventilation styles and optional screens. What’s more, the Eze-Breeze experience provides a rarity in renovation projects: it increases a home’s value and enhances enjoyment without increasing stress level or putTop photo: Vertical Four Track Panels Lower left: Floor to Ceiling Horizontal Side Sliders Lower right: Horizontal Side Sliders October/November 2012

Appalachian Country

Mies van der Rohe ting a huge dent in a savings account. And, since the panels are not structural elements—no building permits are required. Plus, maintenance is almost nonexistent. To clean the vinyl, owners simply vacuum the panels. If further cleaning is needed they can use the cleaner supplied with each job or Murphy’s Oil Soap. Getting the panels installed is easy. Once a client contacts Outdoor Living, Julie and her father, John Heinsman (a retired sales and marketing executive), come to your home and provide an estimate for the work. After the estimate is approved, they return to take measurements. Manufacturing and delivery of the custom panels takes only three weeks and the installation is just a one or two day process, depending on the size of the job. Big Canoe’s Gary and Judy Anderson opted for horizontal side sliders and custom pieces for their gabled roof. Judy was thrilled with the results. “We are extremely pleased with our porch enclosure by Outdoor Living. It was so wonderful to have the spring pollen season come and go and we didn’t have any pollen in our porch! We were able to enjoy it every day. We did worry a bit about our dog’s claws going through the vinyl, but no worry. The dogs love the porch and we haven’t had a problem. We would not hesitate to recommend Julie and Outdoor Living to any of our neighbors. She makes sure every detail is handled with care. She and her professional installers were in and out of our home quickly and left no mess. We are very happy customers.” Outdoor Living can also help you complement your amazing new EzeBreeze porch with HandyDeck’s stylish and durable flooring, featuring a variety of material finishes such as wood, slate, ceramic, granite, and more. Best of all, with Eze-Breeze and HandyDeck, there’s no construction needed to create www.acmagazine.org

Upper left: Vertical Four Tracks Upper right: Horizontal Side Sliders with Transoms above and Fixed Panels in the gable end Lower Right: Strong yet Flexible Vinyl Far Right: Gary and Judy Anderson optedfor horizontal side sliders and custom pieces for their gabled roof

your relaxation paradise. Outdoor Living Porch & Patio has dozens of satisfied customers who couldn’t be happier with their revitalized living spaces, the speedy installation or the superior customer service they received from the Outdoor Living team. In fact, Julie’s father delivers fresh local eggs with each job. Now, that’s service! So if you want to make your porch or patio more usable and more livable year-round—why not support your local community by turning to a truly local business, Outdoor Living Porch & Patio? With their PGT Eze-Breeze® Sliding Panels you can really enjoy those outdoor spaces for the fall, fastapproaching holidays and even plan ahead for the spring pollen season. Making your porch or patio more enjoyable year-round is a breeze with Eze-Breeze Sliding Panels and HandyDeck flooring from Outdoor Living Porch & Patio—simple, affordable, and built to last. Schedule your free consultation today by calling Julie at 770. 894. 4579, emailing her at info@myenclosedporch.com, or visiting www.myenclosedporch.com. AC 16

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Pictured with her American Quarter Horse Chip, Julie Heinsman is an avid equestrian and member of the Bent Tree Saddle Club. Appalachian Country

Julie's father, John Heinsman, manages the farm and delivers fresh eggs to all of Outdoor Living's clients. October/November 2012

Upscale & Pet-Friendly

MOUNTAIN VACATIONS

Escape the Stress of your daily life and enjoy all of the activities that the Blue Ridge area and the Hwy 515 Corridor has to offer. Our Upscale, Pet Friendly Cabins are privately owned and are decorated in comfortable North Georgia Cabin décor with fully equipped kitchens, all towels and linens provided, ﬁreplaces, hot tubs, wireless/high-speed

877. 307. 3367

October/November 2012

internet and some even have fenced yards for your furry friends! Enchanted Mountain Retreats’ Pet Friendly Vacation Log Cabins are the perfect destination for family vacations or reunions, corporate retreats, romantic getaways, weddings, honeymoons or adventure trips. Relax. Enjoy. Book your stay with us today!

North Georgia Furniture & Home Decor It is our goal to deliver comfort, style and quality furniture, bedding and accessories at very competitive prices. We pride ourselves in delivering American made products whenever possible!

My Paw Paw Will Save You Money!

Like many good things in life, North Georgia Furniture & Home Decor is a little hard to find, but certainly worth the effort!

2142 Tails Creek Road, Ellijay GA 30540

Located 2 miles from Dairy Queen on Highway 282 in west Ellijay

www.GeorgiaEMR.com

Appalachian Country

706. 635. 4202 Visit us on the web at: http://ngfh.net

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AC RECIPES

THE BREW CREW

The hardworking Brew Crew pictured in the Brewery's new live music room addition. From left to right: Back row: Kelly Senuik, Lisa Ware, Emily Thomas, Sophia Swain, Wendi Weigle, Jessie Young Middle row: Daniel Queen, Timothy J. Petraroi, Pat Walker, Andy Jones Front row: Les Morgans, Mike Hurn, Emma Williams

When you find yourself strolling through downtown Blue Ridge, GA you’ll notice something different here. Yes, this small town caters to the tourist industry as many others do, but as you strike up conversations with any of the shop owners you’ll find a friendly, open atmosphere. Can’t find what you’re looking for? Don’t be surprised if one shop owner directs you to another business down the way. Not seeing what you were hoping for on the menu? Just ask and they’ll recommend another establishment that might be more to your liking. You’ll hear residents speak often of camaraderie and family, a true sense of community. The Blue Ridge Brewery opened its doors three years ago in October 2009 and has been growing with the community ever since. Owners Pat and Polina Walker met 11 years ago while living in Austria. As a native Floridian, Pat often came to Blue Ridge for vacations, so when he and Polina moved stateside they found themselves drawn to the area. “The more we visited Blue Ridge, the more we realized there were very few choices for casual yet eclectic dining,” said the Walkers. With Polina’s skill in the kitchen and Pat’s love of brewing small batch craft beers, a new member of the community was born. The Brewery started out as two rooms and, as a testament to its success, is now expanding into the space next door adding another 1400 square feet that will feature a full-size brew room and a live music stage. The Brew Crew, as they like to be called is a congenial, hardworking, knowledgeable team. “We involve all of our employees, from dishwasher to head chef in the menu choices", say the Walkers. "Everyone is encouraged to bring recipe ideas, we make them, taste them and decide as a group what to present." Additionally, all staff is cross-trained to be able to step in and do any job as needed. We truly believe that operating as a family has been key to our success.” The Blue Ridge Brewery, known for its fine dining, great beer and excellent company serves a rotating seasonal October/November 2012

AC RECIPES

lunch, dinner and bar menu including many local ingredients. Head chef Mike Hurn keeps an experienced and watchful eye on each dish that leaves the kitchen and is instrumental in making everyone’s visit to the Brewery memorable. There are 8 craft-brewed beers on tap that rotate weekly and sometimes daily, as well as 18 unique bottled brews. Their wine selection features an eclectic mix covering most varieties from around the world. And newly added to the bar menu is a hand-picked selection of high-end, small batch liquors. We hope you enjoy these recipes and pairings chosen with care from The Brew Crew!

Saffron Chicken and Garbanzo Soup You can prepare a vegetarian version of this nutritious soup; garbanzo beans contain fiber, iron, and vegetable protein. Simply omit the chicken and replace the chicken broth with vegetable Appalachian Country

broth and add a little bit more butternut squash, or serve it with cooked rice for a delicious and filling late summer or early fall dinner. Soup 3 or 4 (about 1 Lb) boneless, skinless chicken thighs Salt and pepper to taste 1 Tbsp. butter 2 Tbsp. white wine 1 Onion, chopped 1 Tbsp. garlic, minced 2 teaspoons ground cumin 1 teaspoon cinnamon ½ teaspoon cayenne pepper ¼ cup chopped fresh cilantro 4 cups chicken stock ½ teaspoon saffron threads 1 28-ounce can diced tomatoes in juice 2 cups ½-inch pieces peeled butternut squash 1 cup ½-inch pieces peeled russet potato 1 16-ounce can garbanzo beans, drained Fresh chopped cilantro for garnish

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Please Join Us For Our Open Air Markets October 6th & November 3rd

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Appalachian Country

October/November 2012

AC RECIPES

Chicken Season chicken with salt and pepper. Heat butter over medium heat in large heavy bottom pot. Sear chicken for 3-4 minutes, then transfer to bowl. Add white wine to pot and deglaze, scraping browned bits from the bottom of the pot. Add onion, and sauté until tender, about 6 minutes. Add garlic and the next four ingredients, and sauté for1 minute. Return chicken and accumulated juices to pot, distributing chicken evenly; cover and cook on low for 25-30 minutes till chicken is cooked through. Remove chicken to a clean platter, let cool for a few minutes, then shred to desired size. Add broth, saffron, tomatoes, squash and potato to pot; bring to boil. Reduce heat to low and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans and chicken; simmer for 10 minutes. Ladle soup into bowls. Sprinkle with chopped cilantro and serve. Pairings: Wine: Primaterra Pinot Grigio, Veneto, Italy Beer: Ommegana Witte, Belgian wheat

October/November 2012

Pan Seared Duck with Cranberry-Port Sauce, Wilted Spinach & Sweet Potato Mash We love the colorful presentation of this dish! It’s perfect for a special occasion. Makes two Entrees. Cranberry-Port Sauce 2 cups port ½ cup fresh cranberries 2 springs fresh rosemary ½ cup balsamic vinegar 2 Tbsp. brown sugar 1 cup beef broth 3-4 Tbsp. cold unsalted butter Salt & pepper to taste In a medium saucepan, combine port and the next four ingredients. Simmer on low until it is reduced by half. Then add broth and reduce to desired consistency. Add butter, one tablespoon at a time, whisking after each addition. Salt and pepper to taste. Sweet Potato Mash 3 large sweet potatoes 3 teaspoons cinnamon 2 teaspoons nutmeg 3 Tbsp. brown sugar Appalachian Country

3 Tbsp. butter ¼ heavy cream 1 cup pecans, chopped Bring 2 quarts of water to boil. Peel and dice potatoes; boil till soft, then drain. Add cinnamon, nutmeg, brown sugar butter and cream. Purée potato mixture until smooth, then stir in pecans. Wilted Spinach 3 Tbsp. butter 3 Tbsp. white wine 1 teaspoon minced garlic 3 cups fresh spinach In a large sauté pan heat butter and wine over medium heat. Add garlic and sauté for a minute. Add spinach and wilt for 2-3 minutes. Duck 1 Tbsp. grape seed oil 2 duck breasts skin-on Salt & pepper In a large pan heat 1 tablespoon grape seed oil over medium heat. Season duck breasts with salt and pepper. Pan sear duck for about 3 minutes on both sides, starting with skin side down. Remove to a cutting board. Slice duck breasts diagonally to ¼ www.acmagazine.org

BLUE RIDGE COMMUNITY THEATER PRESENTS

Charlotte’s Web

Sunny D Children’s Theater

November 2 – 11, 2012 Ticket prices: $10 & $5 plus tax and fees

November 23 – December 9, 2012 Ticket prices:

$20 plus tax and fees

2012 Concert Series Doug and Telisha Williams Saturday 10/13 7:30 pm

Roxie Watson Band Saturday 10/20 7:30 pm

The High Country Harmonizers Saturday 10/27 7:30 pm 291 East 1st strEEt • BluE ridgE, ga 706. 632. 9223 Buy ONliNE @ www.BluEridgEcOmmuNitythEatEr.cOm 22

October/November 2011 www.acmagazine.org

Appalachian Country Appalachian Country

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inch slices (duck should be pink inside for med-rare). Arrange duck and sides on plates; pour sauce over duck. Serve immediately. Pairings Wine: Meiomi Pinot Noir, Napa, CA Beer: Ommegang Rare Vos, Belgian style amber.

Apple Strudel This is a traditional Austrian dessert. I adopted the recipe from Franz Schmei�l’s �l’sbook�DasGro�e�sterl’s book �Das Gro�e �sterreichische Backbuch” which has been a great inspiration for me. In this version I used �Lady Finger” cookies in place of the sweet breadcrumbs the recipe called for, and a ready-to-bake puff pastry. If you choose to make the pastry yourself you will need a rectangular shape about 16” x 10”. 1 box Pepperidge Farm (2 sheets) ready-to-bake puff pastry 1-½ lb tart apples (such as October/November 2012

Granny Smith) peeled and cut into ¼ inch cubes 1/3 cup sugar 1 teaspoon lemon juice ½ teaspoon lemon zest ¼ teaspoon cinnamon 3 �Lady Finger” cookies processed 1/3 cup raisins 1/3 cup chopped pecans 1 egg, lightly beaten Preheat the oven to 350°. Lightly grease a cookie sheet with sides. Unroll two ready-to-bake puff pastry sheets on to a lightly floured kitchen towel to thaw. Pinch the pastry sheets together to form a rectangle. In a large bowl combine apples, sugar, lemon, lemon zest, cinnamon, and cookie crumbs; mix to coat. Stir in raisins and pecans. Arrange apple mixture along the middle part of the pastry rectangle. Fold the top third of the dough over the apple mixture; brush the lower third of the dough with a lightly beaten egg, then fold over the top. Pinch the ends of the strudel closed to prevent the filling from falling out. Carefully place Appalachian Country

the strudel, seam down on the prepared baking sheet; brush with the egg, then let rest for about 10 minutes. Bake at 350° for about 40 minutes or until golden. Let cool on the rack, then chill for at least 1 hour. Using a serrated knife cut strudel to preferred size, sift powdered sugar on top, and serve. Pairings Wine: Clara C Prosecco, Veneto, Italy Liquor: Zaya Spiced Rum, Trinidad Blue Ridge Brewery 187 Depot Street, Blue Ridge, GA 30513 706. 632. 6611 Open Wednesday through Saturday; please visit the web site for details: www.blueridgebrewery.com Place settings provided by Gatewood Hall Gracious Home 165 Depot Street Blue Ridge, GA, 30513 706. 946. 6246 AC

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Heart & Soul

WORDS: JOSHUA DANIELS PHOTOS: COAST 2 COAST

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Appalachian Country

October/November 2012

Paramount studios, Universal, Hollywood Blvd, Sunset & Vine, Graumen’s Chinese and The Kodak Theatres (home of the Academy Awards) are just a few landmarks and previous neighbors to Coast 2 Coast Catering in California. So, why have they relocated to Jasper, Georgia in the heart of the North Georgia mountains? The keyword is HEART. “After many successful years catering to the stars in Hollywood such as Nigel Lythgoe of “American Idol” and “ So You Think You Can Dance”, we felt ourselves losing focus of our true goals,” explained Gerard Monte & Hector Rosano, proprietors of Coast 2 Coast Catering & Events, Madeline’s Café & Bakery and the soon-to-open, Millie’s Diner in Tate. Gerard continues, “Sure, success and popular recognition have its perks, but truth be told, what we wanted all along was to cook and entertain directly for our clients and their guests at the highest level of performance possible. So much of that is lost as a company grows too large. We gain the greatest satisfaction when we not only work with our clients in the planning stages, but are truly rewarded on the event day when we can actually see the guest’s reactions to all looking china line Don’t miss Madeline’s 1st Annual Holiday our hard work.” the tables of patrons. Once you meet Entertaining, Home Décor & Gift Trunk Show Only high-quality Gerard and Hector, on Sunday, Oct 14th from 1:00 - 5:00 pm and ingredients are used it’s easy to see why Monday, Oct 15th from 10am - 2 pm. They’re and always fresh diners love them bringing in some of their "Favorite Things" when possible. “We and customers want like tabletop décor, scarves, totes and are establishing relato work with them. fashion jewelry, gourmet foods, books and tionships with local They are a flurry much more! Bring a friend and enjoy light farmers to bring in of activity, ready to hor d’oeuvres and refreshments. fresh produce, herbs, tackle a problem one and cheeses,” says minute or to pause Gerard. “It’s a great way to support the to chat with a customer the next. Both local community and get fresh ingredimen are enthusiastic and their creativents in return.” ity comes across not only in how they So much of their current success can decorate their restaurant Madeline’s, be attributed to their attention to detail but also in how they describe their and, of course, their award-winning mouth-watering food. It’s hard not to get caught up in the excitement of culi- and truly inspired recipes. “Both of nary possibilities. It is also obvious from our backgrounds are Latin and Italian– two cultures that really cook with a meal at their restaurant that the pair doesn’t believe in shortcuts. When most soul,” smiles Gerard. “I suppose that is what drew us to the South and North eateries use plastic or paper, at MadGeorgia (discovered on a business trip eline’s heavy silverware and antiqueOctober/November 2012

Appalachian Country

Left: A delicious array of bite-sized desserts to tantalize your holiday guests. Above: Gerard and Jennifer Love Hewitt at the Kids Choice Awards in Westwood, CA.

to Atlanta in 2006). People seem very genuine here and appreciate all the extra touches we offer in the many facets of our business. That is why we have always offered staffing, décor, flowers and decadent cakes and desserts as part of our food and catering services. We want our clients not only to have the ease of one stop shopping, but most importantly we want the event to flow effortlessly and feel united.” Any visitor to their restaurant in Jasper can see that Gerard & Hector pride themselves on the quality and presentation of their foods. That same attention to detail carries over to their catering business. Their claim to fame is that guests will always tout “that was some of the best food I ever ate.” The www.acmagazine.org

OCTOber eVenTS in HiSTOriC CAnTOn, GA

Canton Main Street Scarecrow Contest

MADELINE’S OPEN HOUSE HOLIDAY ENTERTAINING, HOME DECOR & GIFTS TRUNK SHOW Sunday October 14th 1 pm to 5 pm Monday October 15th 10 am to 2 pm

We have brought in our “Favorite Things” Like Tabletop Decor, Scarves, Totes & Fashion Jewlery

Deadline, Monday, October 1, 2012 Open to all schools and organizations 1st, 2nd & 3rd place cash prizes

12th Annual Taste of Canton Cannon Park Thursday, October 11, 2012 5pm-8pm The Taste of Canton is a fun-filled, family event that showcases this area’s culinary delights.

Be a Part of Madeline’s 1st Annual Holiday Gift Show! 706. 253. 1052

Gourmet Foods, Books & Wonderful Items for Gift Giving Light Hors D’Oeuvres & Refreshments Will Be Served

1052 East Church Street, Suite I, Jasper, GA 30143

The Great Pumpkin Festival Cannon Park October 27, 2012 1pm-4pm Trick or Treating 1:00-2:00 Kid’s Costume Contest and Costume Parade 2:00 Hayrides, Music, Bounce House, Face Painting, Games Scarecrow Contest – Vote for your favorite scarecrow!

For more details on the events listed above contact: www.cantonhdl.com 770-704-1548

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Appalachian Country

October/November 2012

food may not always be the focus of the event, but it will certainly be a draw with Coast 2 Coast’s stellar reputation. Unfortunately, bad food usually costs the same as exceptional food,” explains Gerard. “We have sample menus available online to inspire our customers for their next event. We frequently customize menus to each customer’s personal taste.” Some of their famous creations include creole shrimp and grits martinis, mac & cheese cupcakes and pulled pork sliders on potato rolls. For the customer wanting to create their own meal, Gerard and Hector made sure that their restaurant, Madeline’s Café & Bakery, had a deli section with some of the chef ’s favorite meats, cheeses and ready-made take-home items like soups and breads. Specialty cakes can also be ordered by phone or inspired by the delectable creations in the pastry cases. Weddings, charity events and holiday parties are the duo’s favorite events to cater because they usually are hired for their expertise, knowledge and ability to create a theme or execute the host’s vision. Their 35 years of combined experience give them the ability to turn the ordinary into extraordinary. Hector’s face lights up as he remembers a recent wedding. “We took a covered barn with a sandpit floor and brought in turf, whiskey barrel tables, yards and yards of burlap fabric, local artifacts and antiques, as well as the wedding couple’s personal memorabilia to hang on the walls. It created a stunning visual backdrop for a Southern wedding reception. The hosts even joined in on the fun by scattering personalized burlap pillows on vintage church pews and chairs, monogrammed burlap drapery panels at the entrance and even decorated a flatbed trailer to resemble a country bandstand for the disc jockey.” “Any private or public space,” explains Gerard, “can be transformed into a venue with a little creativity and a lot of team work!” Whether you visit their café, attend one of their local functions or are planning your next big event, there is no doubt that that Hector and Gerard, October/November 2012

Top: Gerard creates a watermelon and fruit pirate ship for Colton's birthday party. Above: A Coast 2 Coast signature hors d'oeuvre– an elegant imported cheese station displayed on a kitchen island. Right: Gerard at their festive table setting that took first place for presentation at the Jasper United Methodist Church cookbook launch luncheon.

with their ability to capture a moment and make it into a lasting memory will capture you—heart and soul. Coast2Coast has established relationships with local venues and event facilities as their talents are being solicited by professionals. They are currently working with Jasper facilities like Venue 2 Remember, Chattahoochee Technical College, the Pickens Chamber of Commerce and Sharp Top Mountain Arts Association, The Sconti Grill, The Canoe Lodge and the Swim Club at Big Canoe. They also work with The Gardens at Great Oaks in Roswell, The Water Tower in Coosawattee, The Stover House in Braselton, The Wheeler House & Gibb’s Gardens in Ball Ground, The Hall at Saint Brigid’s in Appalachian Country

Alpharetta, The Solarium at Old Scottish Rite in Decatur and the Atlanta Botanical Gardens in Atlanta to name a few. While some venues are open to all of their services, some have a preferred caterer where they can only provide flowers, cakes, staffing or event planning and coordination services. Contact them directly if you have any questions regarding a facility or venue not listed. For more information, call 770. 870. 9892 or visit www.coast2coastcatering.com. Madeline’s hours of operation are Tuesday – Friday 11:00am to 2:00pm, Saturday breakfast 8:00am to 10:45am and lunch 11:00am to 2:00pm. AC www.acmagazine.org

WORDS: JOSHUA DANIELS PHOTOS: JIM FRANCIS

Holiday Catering Tips from the Professionals

he holiday season is right around the corner and this year, you want to plan a holiday party that will impress family & friends and be remembered for years to come. Sound like a lot of work? Not for those who hire professionals to do the work while they get all the credit. “From the theme to the music playing in the background, no detail should be left out in order to provide your guests the full experience of being entertained,” say 28

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Chefs Gerard Monte & Hector Rosano from Coast 2 Coast Catering in Jasper, GA. Here are a few of their tips to making your next party an event: Setting the Mood “My mother always said a good party starts at the curb and she was absolutely right,” insists Hector. “Making a good first impression for your guests will definitely set the mood and the rest will follow suit.” Porch décor, candles and a Appalachian Country

welcoming door wreath are simple effects that can help you set the stage. Greet Them with a Bang Nothing says “welcome” better than a signature drink or cocktail to greet your invitees just inside the door. Something as simple as a glass of hand selected wine or homemade hot cider can signal to your guests that they are here to be pampered. October/November 2012

Carry the Theme Through Now that you have captured your guests attention, show them why you have invited them (a few supermarket balloons or putting a nativity set out with a few stray straw blades just won’t do). Keep your theme moving throughout the space by using colors, fabrics, flowers or décor that reinforces your theme. Show your guests that you have taken the time and effort to entertain them, but not overwhelm them. Your décor should be strong yet effortless so as not to look like a show off. Try an over scaled item like a life-sized nutcracker on the porch or an extra large live tree in the living room versus many a nutcracker collection or a tree in each room. Don’t Skimp with Food Make it fabulous! You have gone to all this trouble and you can’t stop now. The food is one of the most important items on your party planning list and planning a menu with a professional can make all the difference. Whether you have all the food The menu included catered or bring in Don’t miss Madeline’s 1st Annual Holiday specialties like fresh some pre-prepared Entertaining, Home Décor & Gift Trunk Show made tamales, potato foods, a cohesive on Sunday, Oct 14th from 1:00 - 5:00 pm and tacos with guacamenu will captivate Monday, Oct 15th from 10am - 2 pm. They’re mole & homemade your guests and salsas, black beans bringing in some of their "Favorite Things" solidify your party’s & fried plantains. like tabletop décor, scarves, totes and success. “The menu The bounty of desfashion jewelry, gourmet foods, books and should flow with serts were stationed much more! Bring a friend and enjoy light the theme, beverage in three different selections and even hor d’oeuvres and refreshments. locations to keep the the style of music guests flowing while playing in the background,” explains classic flamenco, salsa and Jose Feliciano Gerard. “A pasta dish, potato chips singing “Feliz Navidad” played on the and French onion dip really don’t fit iPod. Even a festive sangria and a latin the holiday theme while Bing Crosby hot chocolate were offered to keep the croons “White Christmas”. One of our guests warm and toasty.” most successful holiday events was a “Latin Christmas” with bright tissue Everybody Loves Dessert paper banners over the dining table. When the holidays are here, all dieting Bright colored ornaments in shimmering limes, pinks and blues compliment- must be relinquished. However, treat ed the garland hanging on the bannister. your guests to a bevy of bite sized desserts. Include some of your most A festive holiday buffet at the beautiful home popular family recipes along with a mix of Dr. Max and Sondra Jones of Big Canoe. of unexpected treats stationed in differCoast 2 Coast lovingly provided everything ent rooms. This will keep your guests from chocolate dipped strawberries and old flowing instead of laying on the sofa in a family cookie recipes to the sophisticated decor and wonderful floral arrangements. sugar coma. October/November 2012

Appalachian Country

Be a Gracious Host Success! You have circulated around the room and thanked your guests for coming. You have graciously accepted all the kudos for including them in the party of the year. Now is the time to offer guests goody bags and insist they take home some of their favorite foods of the evening. Hector suggests, “Offer hot coffee to the designated drivers and night caps for the non-drivers and don’t forget to make sure all your guests have a safe way home.” He smiles. “Even if that means Aunt Josie will be spending another night in the guest bedroom.” Originating in Hollywood and now celebrating their 6th year in the north Georgia area, Coast 2 Coast has the experience and knowledge to plan your next red carpet event or your intimate dinner for two. For more information on planning your next holiday event, contact Coast 2 Coast Catering & Events at 770. 870. 9892 or www.coast2coastcatering.com. AC

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DITCHING FACEBOOK AND sMARTPHONEs The Importance of Genuine Interactions with Each Other

WORDS: DR. KYLE RAQUE PHOTOS: BLUE RIDGE MEDIA GROUP

My wife and I slowly push our daughter’s stroller as we walk into our favorite neighborhood restaurant to relax and get a comfortable meal. We don’t even have to look at the menu, because we have been here so many times, we already know exactly what we want. Actually, so does the waiter. He quickly recognizes us, and we tell him we will have the usual. I think how nice it is to go to a place where they know what we want and they treat us so well. My wife and I have a nice conversation while we wait for our food and our nine-monthold daughter watches us intently, as though we are discussing the most important wonders of the universe. We laugh, as she makes funny squeaking noises that only a baby can make. I think to myself how nice it is to have moments like these to share with my family. Too soon, I am reminded of the electronic blitzkrieg that zeros in on our modern culture when I look over to the family sitting at the table across from us. As a psychologist, I tend to notice people’s interactions. My awareness is equipped with radar that continuously observes the human dynamics around me. The father, with nice trimmed hair and sleek glasses is peering into his cell phone. I guess he is checking his e-mail or making an appointment on his calendar. Meanwhile, his wife looks relaxed enough in her sweats and baseball cap, but she too is fumbling with her phone, checking her missed calls. The two children are slaves to the media world too. The younger one is around six and barely reaching the tabletop where his iPad sits. The iconic pad mesmerizes him as he plays the latest app. But his preteen sister sits with a laptop. I can overhear her comment about playing in “Zombie Mode” and I realize that she is playing Minecraft at the dinner table. I look at my wife and she smiles sadly since she knows what I am thinking. I can’t decide if I should be angered, saddened or frustrated by what I have Dr. Kyle Raque, his wife Beth and their daughter Eva frequently spend Saturday afternoons at Horseshoe Bend Park. October/November 2012

observed in this family’s interactions, but I am certainly not surprised. Over the last decade our human interactions have been under repeated assault by modern gadgetry. IPods, iPhones, iPads, smartphones, laptops, mp3 players, playstations, Nintendos, and more are the electronic devices that have been designed to connect us. But, connect us to what? I can think of nothing more detrimental to genuine human interactions than the proliferation of these digital devices. While these devices can serve as tools to help us streamline our businesses or keep track of our schedules, they have also stripped us of our time to sit across from the ones we love at the dinner table and genuinely relate to one another. Human relationships are suffering from a sustained onslaught of digital technology designed to lull us into a relationship with an electronic world. In addition to robbing us of genuine interactions with one another, the negative effects of media devices include increased hazards while driving, diminished attention span to other tasks, health-related issues and obsessive behaviors. We do not need to search far to hear about another automobile accident that occurred as a result of texting while driving. Nor do we need to conduct a study to determine that reading your e-mail while talking to your spouse is not a good way to preserve marital bliss. In addition to risk of auto accidents, repeated cell phone and computer use disrupts sleeping patterns and may cause vision problems. Even if we avoid these complications, we might fall pray to obsessive behaviors focused on accessing our constant stream of digital media. In my clinical practice, I have noticed many patients who are obsessed with checking their smartphones constantly. Often, I have to remind my teenager patients to please put their phones away while we are talking. I even have the occasional parent that cannot turn their phones off for even ten minutes to discuss their child’s depression or behavior problems. It’s often surprising to parents when they realize how much time their child Appalachian Country

is spending on digital devices every day. According to Dr. Michelle Borba (micheleborba.com), a leading expert in the field of parenting and education, the average American 8 to 18 years old is now plugged into digital media of some type an average of seven and a half hour per day! I don’t know about you, but I’m lucky if I get seven and a half hours of sleep at night. Reports show that media usage has increased by almost 40 percent in just the past five years. What does that mean for the future? Mainly, it means that we are witnessing the weakening of attachments with our children, the withering strength of our family relationships, and the diminishment of time with our friends and families to engage in activities, family rituals, and memorable events. It is not so much about what we are watching on our devices—the bigger issue is what we and our children are missing. Dr. Borba asserts our modern gadgetry kidnaps our children’s attention away from the face time required to build critical skills such as empathy, nonverbal communication, emotional intelligence, trust, compassion, sharing, friendship-making, humor and more. Although the digital devices may aid children in locating reading materials, finding quick answers, and learning to type efficiently, the costs is dire. Face-to-face time is extremely valuable for children in their formative years. Early interactions with our children help them to develop social skills, learn to empathize with others and feel important and connected to people around them. Without these basic skills, our children are not equipped to carry on healthy relationships later in their lives. These children will not be able to make friends at school because they have poor conversational skills, don’t maintain eye contact and behave without regard for others. So, next time you are reading your child or grandchild a bedtime story, put down your cell phone. Emails will still be there when you are finished making a genuine connection. It’s important to realize that children are not the lone targets of the modern www.acmagazine.org

technological takeover. Adults are just as at risk. As a result of our affair with modern gadgets, adult relationships are suffering too, interactions are far more impersonal and we are enamored to the point of giving up our time outdoors, in church, or visiting with friends. Our fascination with Facebook, Twitter, online games and texting comes with many sacrifices. While some may argue that these new virtual worlds help us to connect, the truth is that the quality of the online connection is simply not the same. It’s too easy to text instead of picking up the phone or riding down the street to visit a friend. Texting has its place, but it lacks the genuine communication that occurs in a face-to-face visit. In her book Alone Together: Why We Expect More from Technology and Less From Each Other, Sherry Turkle argues that the virtual world of the internet, Facebook, iPhones, and other modern devices have served to trick us into a virtual relationship that lacks the genuine interpersonal nature of true relationship. These modern doodads are robbing us, and our children, of connections with our families, stealing away our ability to empathize with others and forming a society in which one’s Facebook status is more important than a ten-minute talk with a loved one. Not only are we robbed of emotional intimacy with each other, but we also give away our connection with our broader physical and spiritual environment. When we are entrenched in our cell phone or computer, we are missing out on our connection with nature and our spiritual connection or beliefs. Can you imagine children sitting in a park on their cell phone, walking through the zoo with their hand-held video game parked in front of their face, or reaching a peak of the mountain only to check their email? I doubt you can see too many elephants with a monitor in your face, much less stare into the eyes of a real live chimpanzee. So how do we disconnect ourselves from something we have grown so accustomed to using you may ask? How do we manage to change towards a October/November 2012

healthier interface with technology? As a psychologist, I ask people to give up faulty habits and patterns every day. Whether it is changing negative thought patterns or destructive behaviors, any change is best accomplished by making a commitment to change, designing a good plan, increasing awareness of behavior, substituting the

Let’s face it, electronic devices are extremely useful, and they can provide a fun diversion from daily life. However, as a culture and as parents, we must take a stand and reclaim our connections with our children, our friends and our communities. bad habit with something positive, and finally maintaining the positive change. In the case of digital technology, I suggest we work to limit the time and energy we spend on our phones, computers and other devices. While phones and computers are obviously useful at times, I encourage you to take a good look at your daily behavior and increase your awareness about how much you are using each of these devices. This can vary from making mental notes of your use or actually tracking it on a calendar, you can even record your actions on your cell phone. Once you have a baseline of your current behavior, the next step is to make a detailed plan of how to change towards your desired outcome. You can start slowly. For instance, making a commitment to only use the phone or computer during certain hours of the day or not using it during mealtimes. Once you have a detailed plan, remain tuned-in to your behavior and the environment around Appalachian Country

you. This will help you to be more aware of your choices. Practice catching yourself when you go to use your phone, and then deliberately engage in an alternate activity. Next, try to engage in behaviors that are naturally rewarding while you are not using your digital devices. In other words, be aware of the interactions with your children and your friends, go fishing, or take a walk in the park. Concentrate on what you are gaining by not being plugged in. I believe you will find that by limiting your time with devices, you will become more productive when you do need to log in. Also, make sure to reward yourself for your progress in changing for the better and continue to discuss your changes with others and keep them in your awareness. Finally, do not despair if you catch yourself slipping one day. Instead, focus on what you can learn from your digital relapse and sharpen your plan. Change takes time, and maintaining change takes a lifetime. Let’s face it, electronic devices are extremely useful, and they can provide a fun diversion from daily life. However, as a culture and as parents, we must take a stand and reclaim our connections with our children, our friends and our communities. As the holidays draw nearer, my hope is that we can all find the time to set aside our new fangled digital devices and devote some good old fashioned face time with those we love. Let’s choose to spend our time around the table talking with loved ones, sharing our memories, and making new ones. AC Dr. Kyle Raque, Psy.D is a licensed clinical psychologist with Blue Ridge Psychological Services. While his training is in general clinical psychology, he specializes in working with children, adolescents, and families. Dr. Raque is a self-described outdoorsman, who enjoys fishing, hiking, and camping during his time off. Blue Ridge Psychological Services is located at 9757 Blue Ridge Drive in Blue Ridge, GA, 30513. You may contact them by phone at 706. 455. 2490 or visit www.blueridgepsychological.com www.acmagazine.org

Hillcrest Orchards 706-273-3838

Family Owned & Operated Since 1946 9696 Hwy 52 East • Ellijay GA

U-Pick every weekend till the end of October!

Apple Pickin’ Jubilee - September & October WAGON RIDES • PIG RACES • JUMPING PILLOW • CORNY KID’S MAZE • PETTING FARM PONY RIDES • PEDAL CART & TRIKE RIDES • PLAY AREA • MOONSHINE MUSEUM LIVE ENTERTAINMENT • GREAT FOOD...PIES, FRITTERS, DOUGHNUTS, ICE CREAM, FUDGE, BBQ, BOILED PEANUTS, CORN, HOT DOGS & BURGERS

We Are 9 Miles East of Ellijay on Georgia Highway 52. www.hillcrestorchards.net applelan@ellijay.com

5 U-Pick on Weekends Apples • Ciders Fried Apple & Peach Pies Fritters • Breads • Caramel Apples Jams & Jellies • Pumpkins Our very own Cookbook! Open Monday-Saturday, 9am-6pm Sunday 12:30 pm-5:30 pm

RED APPLE BARN 706-635-5898

www.redapplebarn.com 3379 Tails Creek Road Hwy 282 West (US 76) • Ellijay GA

Each year, the Georgia Apple Festival brings thousands of tourists to the area to taste the fruits of the season. Apple Houses are one of the favorite stops for families with the ability to pick their own apples, buy homemade preserves, visit petting farms and more. Hillcrest Orchards

Owned by Janice & Lynn Hale. Janice’s parents Hayward and Ellen Reece started Hillcrest Orchards in 1946. The U-Pick is every weekend in September and October. Their annual "Apple Pickin' Jubilee" is in its 17th year. This fall the festival begins Sept. 8 and continues through Oct. 28. Times are 9:00 a.m.-6:00 p.m. both days and admission is $6 per person. New this year are the Hillcrest Paddlin’ Pigs...yes the pigs swim in the last race of the pig races. Other activities available include the U-Pick apples, wagon rides, milk a cow, Moonshine & Farmhouse Museums, playground, your picture atop a bull, pedal cart rides, trike rides, giant jumping pillow, live entertainment on our stage and great food. For additional fee visitors can visit the petting farm, take pony rides & bungee jump. The inside market is open 7 days a week. Hillcrest is available for school field trips and senior tours on Wednesday, Thursday and Friday, September-November. Address: 9696 Hwy. 52 E. Ellijay, Georgia 30536, Phone: (706) 273-3838, email: applelan@ellijay.com, website: hillcrestorchards.net.

Reece Orchards

Since 1960, Reece Orchards has operated a family owned business that brings loyal customers back year after year. Owners John and Rachel Reece offer u-pick apples to customers September-October with two large orchards overlooking the breathtaking Blue Ridge mountains. There are many varieties of apples available and the orchards and apple house are open everyday 8:00 a.m.-6:00 p.m. This year, the petting zoo is open on weekends and there is the traditional apple cannon on site that allows kids of all ages to shoot apples. Reece Orchards is also noted for their bakery, filled with October/November 2012

Red Apple Barn

fresh pastries and their famous apple cake. It’s a destination for family fun. Address: 9131 Highway 52 East Ellijay, Georgia 30536, Phone: (706) 2763048, email: Reeceorchards@ellijay. com, website: reeceorchards.com.

R and A Orchards

Known for their orchard fresh fruit, homegrown vegetables, and Southern hospitality, R&A Orchards is family owned and was established in 1947. This large apple house is comprised of an air conditioned farm market and dining area, serving lunch from 11am-4pm. Homemade soups, pies, sandwiches, cakes, homemade fudge, hand-dipped ice cream and cider slushies are available anytime customers get a craving, since the apple house is open year round. Owners Andy and Jennifer Futch offer pick your own apples during September and October every year (call our market for dates and times), with a free wagon ride and tour of the farm during the weekends of September. Location: 5505 Hwy. 52East Ellijay, GA 30536, Phone: (706) 273-3821, Email: apples@randaorchards.com, Website: randaorchards.com. Appalachian Country

From the apple house that won the Atlanta Journal and Constitution’s “Cider Taste Test” comes the Red Apple Barn. Owner Marvin “Pop” Pritchett dreamed of raising delicious apples since he was a boy looking through his father’s catalogs. Even with decades of experience, he sometimes has trouble keeping up with the demand for his pies, fritters, cider and fresh produce. Greeting each customer with a smile, the staff at the Red Apple Barn host a u-pick from September through November. Each Friday it’s for groups of ten or more and by appointment only, but on Saturdays the U-Pick wagon runs throughout the day. Sunday tours are from 1:30 p.m. to 4:00 p.m. Visitors are able to tour the working apple farm, ask questions and get first choice on some of the tastiest apples in the country. Location: 3379 Tails Creek Road Ellijay, GA 30540, Phone: (706) 635-5898, Email: apples@redapplebarn.com, Website: redapplebarn.com.

Mercier’s Apple House

The nationally famous Mercier’s Apple House is located just above Gilmer County in Blue Ridge, Georgia. Open year round, the apple house is filled with its own bakery, produce shop, gourmet foods and home décor. U-pick begins August 20 and continues every weekend through October on Saturdays and Sundays from 10 a.m.-4 p.m. For more than 60 years, Mercier Orchards has been growing and selling apples. Their famous fried apple pies, cider and doughnuts are just a few of the reasons visitors keep coming back. Now customers can shop from the online country store and products are shipped right to their homes. Location: 8660 Blue Ridge Drive Blue Ridge, GA 30513, phone: (706) 632-3411, email: customer.service@mercier-orchards.com, website: mercier-orchards.com. AC www.acmagazine.org

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Appalachian Country

October/November 2012

apple legend lore

WORDS: DANIEL THOMPSON

Since the beginning of time, one fruit has captured the human imagination more than any other. It can be seen in Greek mythology, Roman poetry, medical textbooks from 1100 A.D., history books, science books, math books—apples encompass a broader spectrum of subjects than any other fruit or vegetable. From Sir Isaac Newton to Johnny Appleseed, men have been inspired by one of the simplest things on earth. From this simplicity, comes an abundance of food and vitamins that are able to feed the world. Some say that apple juice was the first prescribed antidepressant. So, get yourself a glass and read on. October/November 2012

After The Fall of Man was painted in 1470 by Hugo Van Der Goes, apple demand plummeted. Van Der Goes had painted the fruit of temptation as an apple—giving the fruit a reputation that still can’t be shaken today. Despite this, the apple tree was probably the first tree to be cultivated. Today, there are more than 7,000 cultivars of apples. Gilmer County itself produces over 600,000 bushels of apples every year. According to legend, John Clayton brought the first commercial orchard to Gilmer in 1903. By 1913, he was shipping apples out of the county. Today, an organized market of growers are able to use their history and modern research to keep the orchards alive and production growing. Although, most types of apples are bred for eating, some are Appalachian Country

produced for cooking or making cider, which are usually too tart to eat, but add a concentrated flavor to food. Apples have the amazing ability to be stored for months in the cold without damage to the nutrients. They can be cooked, canned, juiced, fermented and made into wine. They can be dried or re-constituted by soaking in water. They can also be eaten fresh. There is no fruit with a wider adaptation. Because of this, around 55 million tons of apples are grown each year in the world. Behind China, the United States produces the second largest amount, with just over 7% of the world’s production.

Greek

The Greeks acquired the Persian affinity for apples when they assumed www.acmagazine.org

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dominance in the third century B.C. Other than ambrosia, there is probably no fruit more mentioned by the Greeks than apples. In one myth, Aphrodite provided Melanion with three golden apples to entice Atalanta to marry him. She stopped in the middle of a foot race to pick up the apples he was dropping. Who wouldn’t? Eris started the Trojan War by using an apple. She threw a golden apple in the middle of a group of beautiful women. Inscribed on it were the words “to the fairest.” If that isn’t a smart way to start a war, I don’t know what is. Hercules completed one of his labors by stealing a golden apple from the garden of Hesperides. Actually, he talked Atlas into stealing it by holding the Earth for him. Of course, he had to trick him to take it back. Who wants to spend a lifetime holding up the Earth when there are better things to do? The apple appears throughout mythology as a symbol of desire and temptation. Aphrodite, the goddess

and experimenting. Many varieties would be lost if it weren’t for the Christian monasteries in the 1100’s. As for Roman mythology and stories, it’s safe to take all the stories from the Greeks, change the names a little and you basically have the same stories for the Romans. Inventive? No. Smart? Yes.

Italian

of love and marriage, was presented on several occasions in art holding an apple. Later the Romans took over the food customs and horticultural skills acquired from the Persians and Greeks. As the Roman Empire grew, so did their growing skills and knowledge.

Roman

As the Roman Empire declined people lost interest in the art of growing apples

Apple growing came back during the Renaissance, when growing plants became a form of art. Another reason for its revival was the Italian love of cooking. Oh yeah, they also added sugar and a new reason for cavities was born.

American

Only crab apple trees were native to America until the European settlers came and brought with them their favorite fruits. They passed their love to some of the Native American tribes, who then began cultivating apples extensively. Americans seemed to prefer

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seedling orchards—grown from seeds rather than by grafting. By the early 1800’s, most varieties could be found in America. The first American orchard was planted around 1625 by William Blackstone on Boston’s Beacon Hill. Presidents George Washington and Thomas Jefferson were also avid planters. The legend of apples has been enhanced over the years in the United States by the tale of Johnny Appleseed. Born John Chapman in 1774, he was a generous missionary and a pioneer. Instead of the idea that was passed of Chapman planting apple seeds randomly, he planted the seeds in nurseries and built fences around them. Obtaining the seeds from cider mills was easy and free. Chapman then left them in the care of a neighbor and would return every year or two to collect rent. Chapman’s neighbors were asked to sell apple trees for credit, cash, corn

meal or used clothing. He never pressed for payment and some notes were never paid. A gypsy at heart, Chapman would wander, giving (literally) the clothes off his back to someone who needed them. He believed in the humane treatment of animals and would purchase or take in strays, then give them away to a good home. Today, we make all sorts of products with apples. It can be substituted for oil in recipes or made into apple brandy, cider, fried pies, fritters, jam and more. Sliced, diced or peeled, there’s no fruit more well-rounded (literally and figuratively). Irish folklore claims that if an apple is peeled into one continuous ribbon and thrown behind a woman’s shoulder, it will land in the shape of the future husband’s initials. When I was a kid, we would twist the apple stem and say each letter of the alphabet. The letter that was being said when the stem came off was the initial of the last name of your future spouse. I can’t tell

you how many times I tried to make my apple stems last to “M” for Sarah Mindleson. Come to think about it, I guess I buy into the myth of apples, too. AC

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Satterwhite Log Homes Welcomes Apple Festival Visitors FRESH

Baked Apple Bread & Cider!

Apple Festival Fairgrounds

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Satterwhite Log Homes

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Homes made Ellijay, Georgia home to our Eastern Division Office. Our nearly 5,000 squarefoot model office and show home is our showcase of the many specialty wood products we have to offer. Everywhere you look, you will see our unique wood products, from the ceilings, to the staircases and the walls. On each of the three floors, and in every room, we’ve tried to feature as many different products and styles as we could, to give YOU a life-sized “sample”... We understand

how hard it can be to visualize how different types of wood are going to look, so we’ve done all we can to help you see for yourself. With that said, please do come see for yourself. We’d love to meet you and show you around. While you are in town enjoying the Apple Festival please take the short drive north to see us and come relax on our spacious deck, while enjoying some 52 freshly baked Ellijay apple bread and some 2 apple cider 76 our treat! Ol dH wy 5

Come on by and visit with Us! Satterwhite Log