Her Magazine - November 2022

Coleen Starling, owner of Café Madeleine Bakery and Wine located in downtown, Farmville, North Carolina.

Jasmine Blount-Coward Designer

Kris Fay

Ruthie Daniels Contributor

Coach Chris Contributor

I love sweets and I LOVE to bake. I literally grew up in the kitchen. My dad’s family owned an Italian bakery in Rhode Island during my childhood. Many of my tastiest and fondest memories were found in that industrial kitchen watching Grandma or Cousin Corinne shaping dough for their famous butterball cookies, rolling the hot cookies in powered sugar, throwing them in a paper bag with more powered sugar and shaking the bag until the cookies were white dusted snowballs of heaven. I would eat so many cookies, I would get a tummy ache, but it was so worth it. To this day the smell of butter and powered sugar send me into deep waves of nostalgia. The bakery is no more, but the fond memories will always stay at the edges of my heart always. Baking for me is an escape from a demanding work life and baking keeps me in balance. Some of my favorite things to bake other than butterball cookies are seasonal fruit cobblers, almond pound cake, cookie bars and cupcakes. I am not alone in my love of baking as so many others find the same solace and joy in the process of baking. For the holiday issue of Her Magazine, I decided to showcase professional and novice bakers from right here in eastern, North Carolina. Our cover model is Coleen Starling, owner of Café Madeleine Bakery and Wine located in downtown, Farmville, North Carolina. She has been professionally baking and providing decadent treats and meals for years. Here food is truly a transcontinental journey in exquisite flavors. In this issue, you will meet other bakers who share some of their favorite recipes for the holidays. I hope this holiday issue inspires you to grab your apron, dust off your favorite cookbook, bake some cupcakes, prepare a new dish for Thanksgiving or Christmas or just sit back and let the professionals make it for you. No matter if you have a sweet tooth or not, I hope you find something delicious to sink you teeth into this holiday. May the new year bring your good tiding and tastings new beginnings.

Cindy Kosor

4-7 Baking With Love- Coleen Starling, Owner Of Café Madeleine Bakery & Wine Inside

8 Her Health: Mindful Eating During The Holiday Season 8 Her Recipe: Strawberry Chocolate Greek Yogurt Bark 9 Her Baker Spotlight: Suffolk Loaf Recipe 10-11 Ways To Give Back This Thanksgiving 12 Her Advice: Don't Forget To Remeber

Christina

the editor of Her Magazine, Hot

Coach Chris, is an improvement coach for leaders. She helps them break free from feeling overwhelmed and prepares them to take their teams to high levels of performance. Contact her at www. beginmonday.com.

Jasmine Blount-Coward is a graphic designer and owner of Jas-Creates Graphics & Web. She enjoys spending time with family, her husband, Dom and two sons, Dash and Jett.

Photographer

Kris Fay is a photographer based out of Greenville. She and her husband, Patrick, own In Bloom Studios. She is a graduate of East Carolina University with a degree in interior design. She has always loved planning spaces and composing designs, and her friends often say she is good at making things pretty. She utilizes her training and experience to capture an image that tells its own story. She specializes in portraits, maternity and first year, wedding and engagement photos, graduation photos as well as business development photos..

Ruthie Daniels is an intern with the ECU dietetic internship program completing her first rotation in Greenville at Pitt County Health Department. She graduated from Meredith College in 2021 with a bachelor of science degree in nutrition and dietetics. She enjoys trying new foods, the beach, fishing, and spending time with family.

Contributor

Cindy Kosor is chief operating officer of Beauty Bar Medispa in Greenville. A Forbes Executive Business Council member, she serves as chairwoman of the board for Daughters of Worth and is on the board of advisers for the Greenville Museum of Art.

Editor, Her Magazine

John Powell

Contributor

Her Magazine — November 2022 3

Love with BAKING

Coleen Starling, Owner of Café Madeleine Bakery & Wine

BY CHRISTINA RUOTOLO PHOTOS BY KRIS FAY

Most mornings hours before the sun has risen and the streets awake with cars, you will find 64 year-old Coleen Starling, apron on, rolling dough for homemade croissants, frosting cakes, making fresh salads and loading her baked good cases gearing up for a day of hun gry patrons. Coleen has been a professional baker for many years and is the owner of Café Madeleine Bakery and Wine located in the heart of downtown Farmville. NC at 3699 East Wilson Street. Their mission is to employ local talent, provide quality food in a beautiful ambiance, and to contribute to the Farmville community by drawing visitors to them daily. Each day, they learn and meet more wonderful new customers and are offered the opportunity to give back.

The charming bakery features bright red tables gracing the sidewalk and once you walk inside the exposed brick walls and smell of fresh baked French pastries takes you on a transcontinental journey to the quaint streets of Paris on a hot summer day. The Artisanal French bakery opened in July of 2019. They specialize in French pastry, custom cakes, daily lunch specials, custom charcuterie and grazing tables, wine, locally roasted coffee from Lanoca, and some breads. They are trying to facilitate an expansion into the building next to them which they currently use as storage, but once the reno vation is complete, it will allow for expansion and additional seating area for groups.

A typical day for Coleen starts at midnight when she gets up. She first gives all her pets a snack before starting work at

the sidewalk and once you walk inside the exposed brick up. She first gives all her pets a snack before starting work at

1a.m. You can find her shaping and proofing the doughs, turn

Then,

on social media. Next we prep lunch. Lunch is served between next We

1a.m. You can find her shaping and proofing the doughs, turn ing on the ovens, and then her employees will begin to arrive between 6:30- 7:30a.m. Then, they make coffee and the cas es get filled. The first set of customers come in around 8a.m. when the doors open. “I write the menu for the day and post it on social media. Next we prep lunch. Lunch is served between 11am-2pm. After that I prep for the next day. We close at 3pm so it makes for quite a long day” Starling says. She gets home hopefully before 7p.m., grabs a quick bite for dinner, throws the bakery laundry in the wash, and off to bed she goes just in time to get up and do it all over again.

the bakery laundry in the wash, and off to bed she goes just in over credible ethnic foods during my growing up years when I lived I began to challenge myself in the kitchen early on,” Starling

But, when you love what you do, it’s not work, not for Coleen. She started cooking when she was young as a way to help out the family. “My family is Volga-Deutsch, so we ate some in credible ethnic foods during my growing up years when I lived in Kansas. I started cooking for my siblings when my mom was working. It was very exciting to pull out my mom's cookbooks and figure out what I could make from what was on hand. I began to challenge myself in the kitchen early on,” Starling says.

toes, onions, carrots, and fresh green beans and a salad with

sels sprouts, massaged kale salad with cranberries, pecans,

Even though she is known for her many sweet French in spired bakes, Coleen has more of a love for savory. “My fa vorite meals is probably roasted chicken with roasted pota toes, onions, carrots, and fresh green beans and a salad with vinaigrette.” And her favorite holiday meal would be a nice Brisket, cabbage rolls stuffed with meat and rice and cooked in tomato sauce and kraut, mashed potatoes, roasted Brus sels sprouts, massaged kale salad with cranberries, pecans,

and feta.”

There are so many things that Coleen loves about the job including the customers, getting to know the commu nity and sharing her love of baking and food with patrons. “The absolute best part of my job so far is making people happy with food.” Her favorite things to bake and cook with are Laminated doughs. “I love to make pastry with Croissant dough, Danish dough, and Puff Pastry,” Star ling says. Her dedication to the French pastry making is evident in all of the decadent and flaky pastries that she makes on a daily basis. Customers delight in the artfully presented treats and meals that they can enjoy when eat ing at Café Madeleine Bakery and Wine. For Coleen and her staff, they are just getting started and look forward to providing a tasty array of treats and baked goods for the community to continue to enjoy. “I hope to keep baking for more years, but in five years, I will be about 70 yearsold, so I see myself possibly selling the business and spending time with my family, pursuing my hobbies once again. I used to love sewing, canning, collecting antiques, helping my husband with the gardening. I want to travel. I want to see Paris and Florence again. For now I will bake, cook and continue creating treats the entire community can enjoy,” Starling says.

For more information on Café Madeleine Bakery and Wine, visit the website, www.CaféMadeleinefarmville. com or call (919) 594-7553.

...

I started cooking for My siblings when My mom was working. It was very exciting to pull out my mom's cookbooks and figure out what I could make from what was on hand. I began to challenge myself in the kitchen early on...”

Mindful Eating During the Holiday Season

BY RUTHIE DANIELS

The most exciting time of the year is approaching, the holiday season! It is a time to enjoy family traditions, celebrations and delicious food. Holidays bring people together to cook alongside friends and family and try new recipes and old family favorites.

In addition, cooking with family helps to reduce the consumption of processed food and increase nutrientrich foods. Personally, I think about the over-consumption of calories and sugarrich desserts during this festive time of year. Who doesn’t enjoy seasonal sweet treats? Mindful eating brings awareness to portion sizes, sugar intake and overall food and beverage consumption. Below are some helpful tips for this holiday season.

Try using smaller plates for meals to reduce large portions on your plate.

Use dessert plates for sweet treats instead of standard-size dinner plates. Place smaller portions on your plate. (One scoop of a side dish, instead of two.)

During mealtime, eat slowly and only to the level of “satisfaction.” Achieving the level of satisfaction means your body has reached a pleasurable level of fullness.

During meal preparation, consider having more vegetables on the menu. For example, MyPlate.gov explains the concept of having half of your plate consisting of fruits and vegetables. Include more non-starchy vegetables such as cabbage, asparagus and broccoli on your menu.

Try to be creative when cooking by searching out online recipes and using cookbooks to make cooking fun! Invite family and friends to cook with you to make it a memorable and cheerful experience.

When making homemade dishes, think about using fresh vegetables and take advantage of seasonal produce available at local farmers’ markets. Reduce the intake of sweet beverages to reduce sugar intake.

Use creativity with recipes by making ingredient substitutions or alterations. If a recipe calls for a stick of butter, try using half, and the same for sugar. Olive oil and applesauce are valuable substitutes for butter. For example, a ½ cup of butter is equivalent to a ½ cup of applesauce. When cooking, consider using lower fat or whole-grain or wheat ingredients. For more information on ingredient substitutions visit: https:// www.heart.org/en/healthy-living/ healthy-eating/cooking-skills/cooking/ smart-substitutions-to-eat-healthy

Eating healthy during the holidays doesn’t have to be hard, just consider making a few simple changes. Be mindful, happy, and healthy, during this joyful time of year!

Ruthie Daniels is an intern with the ECU dietetic internship program completing her first rotation in Greenville at Pitt County Health Department. She graduated from Meredith College in 2021 with a bachelor of science degree in nutrition and dietetics. She enjoy trying new foods, the beach, fishing, and spending time with family.

SUFFOLK LOAF RECIPE

There is nothing quick and easy about this bread, but the results are spectacular. Before starting, I highly recommend purchasing a Henry Watson terra cotta bread pan and seasoning it as per its instructions. Also, while none of this is hard to do, there are two long rises, so plan on some other tasks while the dough does its thing. Preparing dinner while the dough rises is one suggestion.

RICHARD WILLIAMS

• 450 grams all-purpose flour

• 6 grams kosher salt

• 1 packet yeast (not fast-acting)

• 285 grams whole milk

• 15 grams unsalted butter

• 30 grams honey

INGREDIENTS INSTRUCTIONS

1. Combine milk, butter, and honey in a small pan. Stir over medium heat until small bubbles appear around the edges. Set aside to cool for 20 minutes or until the milk mixture has cooled to around 100 degrees F.

2. In the bowl of a stand mixer, combine the flour, salt, and yeast. Fit the mixer with a dough hook. If you do not have a stand mixer, combine the flour, salt, and yeast in a large bowl.

3. Once the milk mixture has cooled, add it all at once to the flour mixture. If using a stand mixer, allow to mix at a medium speed for at least six minutes or until the dough has formed, pulled itself into a solid mass, and has a smooth texture. If mixing by hand, pour the milk mixture into the bowl with the flour mixture, work it with your hands until a dough is formed, then kneed the dough on a floured work surface until smooth (at least 10 minutes).

4. Form your dough into a ball. Spray a large bowl with cooking spray. Place your dough ball into the bowl, and spray the dough lightly with cooking spray. Cover the bowl with a clean kitchen towel or plastic wrap.

5. Place the bowl out of the way and allow to double in size (probably about an hour).

6. Once the dough has doubled in size, spray a clean counter with a little cooking spray, then dump the dough onto

the counter. Using the palms of your hands, completely flatten the dough (no big bubbles). Do not tear the dough.

7. Spray the inside of your bread pan with cooking spray. Roll the dough into a loaf, and pinch closed the seam on the bottom. Squish and form the dough into a shape that approximates the size and shape of the bread pan, then place the dough (smoothest side up) into bread pan. Push the dough down and out so it reaches the corners.

8. Cover very loosely, then set aside.

9. After about 45 minutes, check your loaf. If it has risen to the top of the bread pan, then remove the covering and brush the dough with some melted butter. Preheat your oven to 390 F (not convection).

10. Once the dough has risen about an inch above the bread pan rim and your oven has preheated, use a very sharp knife to cut a slit down the center (lengthwise). Brush with a little more butter, then place in the center of the oven.

11. Bake for 25 minutes. The internal temperature should be at least 190 degrees F.

12. Try to wait until the bread has completely cooled until you cut it. Store wrapped in plastic in the ‘fridge for up to a week.

THANKSGIVING

BY CINDY KOSOR

Our community is where we live, where we do business, where we raise our children, and the place we call home. In an age of e-commerce, virtual meetings, and remote working, human interaction and personal connection is more important than ever.

Beauty Bar Medispa recognizes the need to support other independent business owners and to become involved with local non-profits, to help strengthen both the economy and our relationships.

Janice Gallagher, Pitt County manager, has this to say about businesses that give back and how it impacts our county:

“A community thrives when the public and private sector work together to address the needs of the people they serve. Give-back programs and charitable events help to cultivate a culture of kindness and compassion in a community that inspires others and enhances a customer base while supporting those most in need. As the manager of a midsized eastern North Carolina county, I have seen first-hand the tremendous impact that businesses have when they invest in their community, no matter how big or small. Business owners should make it a priority to meet and get to know local officials—managers, law enforcement, human services directors, planners, and economic developers. Strengthening these relationships creates an opportunity for businesses to better understand the challenges and opportunities within the community and identify areas that would benefit from a give

back program. In turn, those local officials will be an excellent resource to businesses to share opportunities that may directly benefit the business, such as state and local grants, incentives, or linking businesses to resources that address capital or workforce development needs. The intersection of private sector with public needs is a win-win venture every time!”

Since incorporating a give-back program at Beauty Bar Medispa, our business has grown substantially. Our clients are involved in our efforts, and they feel good knowing that a portion of the money they spend with us goes to charity. A giveback program also promotes corporate social responsibility and demonstrates that business is not just about making a profit.

Our staff members are not only supportive of our give-back program, but they are also enthusiastic and take great pride in helping our community.

“Our give-back program has personally opened my eyes to the needs in our community that otherwise, I would not have been aware of,” Marianna Russ, Beauty Bar Medispa office administrator, said. “I’m proud to be employed by a business that recognizes the importance of charity!”

Our give-back charity for 2021 was NC Stop Human Trafficking, and this year we have been working with Joy Soup Kitchen. In 2023, Beauty Bar Medispa will be partnering with Daughters of Worth, a non-profit for which I serve as chairwoman of the board. In addition to our give-back

“Itiseveryman’sobligationtoputbackintotheworldatleast theequivalentofwhathetakesoutofit.”- Albert Einstein

partnerships, we are active with several other local organizations and provide gift baskets for fundraisers.

Our director of marketing, Addie Kate Kunkel, has been moved by the community’s support.

“When Cindy first coined the phrase ‘Beauty Bar Medispa – the Medispa that gives back’ at the start of our give back partnership in 2020, I had no idea where this program would take us,” she said. “Since then, I have been truly blown away by our community’s genuine interest, involvement, and commitment to the program. It’s funny—aesthetics may not be for everyone, but this program has allowed a visit to Beauty Bar Medispa to be about so much more than that. In just over two years, we have raised over $25,000 to benefit various organizations right here in our own community. I think there’s something remarkable about that.”

There is a ripple effect to giving back and the positive effect is contagious, inspiring, and will have a profound impact on our community.

Liz Liles, the founder and CEO of Daughters of Worth is sincerely grateful to this community.

“In 2015, I founded Daughters of Worth with a vision and mission to be able to serve girls who desperately needed a voice, a safe haven of support, a place where they could find the help that they needed and the confidence to create the life of their dreams,” she said. “This journey has been absolutely amazing, but it has also been incredibly challenging. The weight of their stories, the reality of their hardships, the pressure of finances and bringing a vision into fruition can often be incredibly challenging, and to be honest, lonely.

“Yet, when Cindy Kosor of Beauty Bar Medispa reached out and shared that she wanted to invest in this work, to come alongside of our team and serve these girls and women, it has been absolutely life- changing. There is such a tremendous power in having business owners and community leaders rise up and serve with you. It brings a sense of strength, solidarity, and a knowing deep within you that you are not alone—and not just for Daughters of Worth, not just for our team. Our girls and women feel this same strength, energy, and solidarity that is coming through this movement, this partnership, this unity. Ultimately, it sends a resonating message directly to the heart of the organization and to the community as a collective whole: We are in this together. We are going to fight the good fight together. That is what Cindy and Beauty Bar Medispa has brought to our organization, to our team, to our girls, to our

community, and to me personally. We didn't just find a partner in this work. We found a tribe, a sisterhood, a unified force. At the end of the day, we are better when we are all working together to improve the lives of people and our community. When businesses and non-profits come together to make this happen, it is truly a game-changer for every single person involved. And the impact? Communities get stronger, healthier, and better. It's an investment that ultimately not only changes lives, but generations. It's a legacy investment for an entire community.”

Cindy Kosor is chief operating officer of Beauty Bar Medispa. A Forbes Executive Business Council member, she serves as chairwoman of the board for Daughters of Worth and is on the board of advisers for the Greenville Museum of Art.

Tyler Boe, Jude Connally, Bella Dahl, Rails, THML, BB Dakota,Liverpool Jeans, Dolce Vita and more!

Don't forget to Remember

BY COACH CHRIS

Hey, ladies, can you believe that we are almost at the end of 2022? I can hardly believe how fast this year has gone by. Time is truly filled with swift transitions.

As I sit and I think about many of the things that have happened this year, I reflect upon several of the great occurrences like being able to commune with family. I had the opportunity to share some precious moments with some of my family members whom I have not been able to see in several years. It was so refreshing to sit with them, laugh with them, eat good food with them and just celebrate being together.

The holidays give us a chance to (if we allow it to happen) remember the real joys of life, family and relationships. You know, at the beginning of each year, we race to sit down and create vision boards, and write down what we desire to accomplish in the year. We set priorities, we cut out pictures to paste, and we glance over our fitness and financial goals. We are super focused—at least the first couple of months. One of the things that I have noticed however, is that by mid-March and early April, we tend to either abandon those goals, fall off track or get so bogged down with other priorities that we simply cannot focus on what we set out to do. The one thing that never changes though is this: the major connections or relationships in our lives remain constant. Those relationships remain as the “true riches” of life.

As I was in the kitchen with my family baking cakes, pies and all the other

delicious food that I absolutely enjoyed (probably a little too much, LOL), I realized something: Over this past year, I had allowed the “tasks” of life to get me so busy and consumed that I had forgotten and failed to stop and create some moments with the people that I love the most! I want to encourage you today with this one simple statement: “Don’t Forget to Remember.”

1. Don’t forget to remember that the people in your life are a true gift. The time that you spend pouring into the people that are a part of your life is not a waste of time and it is not an inconvenience. In fact, it is a pipeline to the legacy that you will leave behind. It is a catchall for the stories, the experiences and the memories that will live longer than you will on this earth.

2. Don’t forget to remember that you have a limited amount of time as well as a limited amount of energy. Use it wisely. Don’t fill your life with things that take up too much space and drain you. Find what really makes you come alive. Find what fills you and get busy placing your “life cup” under that fountain. Get around people who inspire you, not diminish you. Life is too short for that!

3. Don’t forget to remember that you are worth it! I know you are asking “worth what?” You are worth whatever “it” was that just came to your mind. You are worth the quality time that you

desire, you are worth taking time to think and plan if that is what you need, you are worth saying “no” so that you can say “yes” to your dreams. You are worth it. You are important. You matter. A lot of times during the holiday season, there is a pressure to forget about yourself and focus on everyone else. Well, I am giving you permission to take a moment and fill your personal cup. I am giving you permission to give yourself the care and concern that you need to feel full. This is not about being selfish; it is about being self-full so that you can have something to give to the people in your life that matter most.

As we prepare for 2023, there is a lot to consider and there is a lot to think through and think about. Before you step foot into January 2023, I want to encourage you to “Don’t forget to remember” and take some time to think about what is really important to you and for you. Think about how you want to spend this next year and get busy doing it! Until we meet again in this space, I pray many blessings and peace over your life.

Christy Jones, also know as Coach Chris, is an improvement coach for leaders. She helps them break free from feeling overwhelmed and prepares them to take their teams to high levels of performance. Contact her at www.beginmonday.com.

What is your favorite thing to bake during the holidays and why?

I love baking chocolate chip cookies during the holidays. The smell brings back memories of holidays long ago when our children were young.

-Susan Leggett, 63, Greenville

My favorite holiday meal is a Prime Rib with the Au jus, creamy mashed Yukon potatoes with bacon wrapped asparagus with flaked almonds on top and for dessert a classic cool Watergate salad, which is green, my favorite color. It's classic Christmas on a plate with all of the flavors of the holidays and it makes me happy."

“My favorite thing to bake at Christmas time is actually a no bake icebox fruitcake! This has been a tradition in my family for generations. I remember my mama and my aunt spending all day making fruit cakes. My grandmama would make this one, slice it into pieces, wrap it in wax paper, and freeze it until my uncle came home from Florida in the summer! Each bite is filled with delicious memories!”

-Darlene Messerli, 66, Greenville

- Lien Hou, Greenville

-

“I love to make Sticky Buns at Christmas.”

Lisa Thomas-Harner, 53, Greenville

“Since moving to Greenville in 2019 and now living near my three oldest grandkids; Marino, 21, Dominic, 19, and Ava, 17, we adopted a new tradition of making Christmas cookies! I shop for all the ingredients ahead of time and we decide on a day and time. Then all four of us spend so much fun together from start to finish! Our favorites to bake are Italian Christmas cookies and classic Chocolate Chip cookies. When I say we make a lot, I mean A LOT! Everyone enjoys them during the holidays and we freeze them to enjoy throughout the year (however in our family they don’t last very long!) I look forward to this time of year to put the phones down and just enjoy the company and laughs with my oldest grandkids!”

-Rose LaMantia, 69, Greenville

Sausage Balls

“My favorite holiday dish to make is my mom’s Yankee Bean Bake. It is made with seasoned ground beef, a variety of baked and kidney beans, sauteed onions, bacon, molasses, seasonings like ketchup, mustard, white vinegar and baked to bubbly, golden perfection. It’s great for a cold day, for a cookout anytime of year. It always reminds me of home and I love it so much!”

- Christina Ruotolo, 44, Greenville

JESSICA FARMER SETZER

“My family grew up with family cooking all the special Christmas treats. This is one of the staples that family still gathers together each year to make.”

INGREDIENTS

450 grams all-purpose flour 6 grams kosher salt 1 packet yeast (not fast-acting) 285 grams whole milk 15 grams unsalted butter 30 grams honey

INSTRUCTIONS

1. Mix together all the ingredients in a large bowl

2. Form into balls using hands or a small scoop

3. Place 2" apart on a baking sheet lined with parchment paper 4. Bake in the oven at 350 degrees for 20-25 minutes or until lightly brown

5. Serve with your favorite dipping sauce. These would be great with honey mustard or marinara. Ranch dressing is also a favorite!

Recipe for Job Hunting Success

BY JOHN POWELL AND EVELYN INESTROZA, ROEBUCK STAFFING

The job search can oftentimes be challenging and demoralizing. You may find yourself sending out countless resumes only to be met with silence. If that’s where you are, take a look at this recipe for job hunting success. The following recipe includes 4 basic ingredients: 1 part networking, 1 part presentation, 1 part continual development and 1 part attitude.

Networking. Did you know that the majority of the positions that are filled in the U.S. come from networking? The U.S. Bureau of Labor and Statistics concludes that 85 percent of jobs are filled this way. When you begin a search, it is important to let as many people as possible know that you are looking for work. Use professional sites such as LinkedIn and social media sites such as Facebook. Be sure to regularly

do a web search for events on local government, chambers of commerce, and economic development pages, as well as check out news outlets. Attend functions such as ribbon cuttings, community events and job fairs. Don’t be shy at these events; start by introducing yourself and then ask questions about what the other person does. You can also frame the conversation by inquiring about the needs of the company and then sharing what skills you possess that can be a benefit. When you think about it, don’t you like to have people around you that can help? Sometimes you just may need a job — any job — and it’s OK to say as much. The biggest challenge is to not come across as desperate. You have value and worth, and you need to showcase that in your interactions with those you come into contact with. It has often been said that it is easier to find work when you have a job. If you are looking to make

a change, review opportunities and try to make the change. If you find yourself unexpectedly between opportunities — not unemployed — utilizing these networking techniques can really help you find a job more promptly. Staffing agencies are also a great place to start. Their existing relationships with many employers can help your application or resume get directly to hiring managers, and they can also provide you with information regarding upcoming events that you can also attend.

Presentation. When beginning or continuing your job search, be mindful of social media posts. Many employers routinely scan a candidate’s social media looking for indicators of inappropriate activities, professionalism and even grammar. It may be time to review your privacy settings or altogether remove pictures and posts that aren’t professional. Also, when you get the interview, put your best foot forward. Get plenty of rest the night before, do some research about the company you are applying for to be able to ask or answer questions. And remember, clean clothes, a firm handshake and a smile go a long way in making a great first impression. An advantage of working with a staffing agency is that recruiters can work with you in updating your resume, doing pre-interviews, providing insights and pointers. Recruiters can be an invaluable source of information to help you make the best possible presentation.

Continual Development. While there are many jobs currently available, employers like to hire employees that can grow with the company. When networking or presenting

yourself, be sure to share how you have grown professionally. It may be as simple as listing certifications on your resume or application. When interviewing, share additional tasks that you have taken on at your current or former positions. Take advantage of free online trainings or attend local seminars. When you do land a position, volunteer to do more than is asked of you. If you see something that needs to be done, even something as small as replacing a roll of paper towels, do it.

Attitude. The last and most important ingredient is attitude. Finding a new job or career can be daunting. Going through the process of describing your experience and reviewing interview questions can quickly get old. Working through rejection emails, and all of the opportunities that you “just missed out on” can be disheartening, but don’t give up. Hang in there, the right position will come along.

John Powell  is the newest addition to the Roebuck Staffing team. Roebuck is a multi-state staffing agency based in Greenville, NC. Helping job seekers find both temporary and permanent positions, the agency also helps employers find staff either for short-term projects or long-term staffing needs. Eastern NC job seekers and employers are invited to contact their local recruiters in Greenville and New Bern, NC. For more information, visit roebuckstaffing.com or linktr.ee/roebuckstaffing.

JEANNIE CLEATON

INGREDIENTS PIE CRUST

INGREDIENTS PIE FILLING

Mix Jell-O with boiling water. Stir in strawberries. When it begins to thicken, pour over the cream cheese mixture. Refrigerate.

“My family loves this salad at Christmas. It’s a family tradition.”

“W

Mackenzie Tewksbury, Owner of the New Backstage Coffee in Downtown, Greenville, NC

hat’s goin on?” is how I normally greet a customer walking into my coffee shop, whether I’ve known them for ten seconds or ten years. That’s because when you get coffee from me, you get a friend first.

First, my journey in coffee was a journey to myself. It started in 2019 when I got a job at Lucky Tree Coffee House in Raleigh. What started as a fun new skill to learn turned into a life line. It turned into family, a passion, a home. Since then, coffee has been home. I’ve stood behind a coffee bar in some of the hardest moments of my life, and it’s served as a place of solace.

Second, It has been a dream of mine since I was a teenager to open a coffee shop. I used to spend hours in coffee shops taking mental notes of what I liked and disliked, what made me feel that sparkly feeling of home I so desperately longed for. I thought long and hard about what constantly drew me back to certain shops. The answer I always found: the people. Since then, I’ve spent my time behind a coffee bar treating strangers like family, and that’s exactly what will happen at Backstage Coffee.

Third, the seeds for Backstage Coffee were honestly planted long ago when I began my coffee journey, but the wheels really started turning in March of 2022 when a few people close to me gave me the nudge I needed. I remember feeling burnt out as my fiancé sat me down and told me, “It’s time.” We came to Greenville and I did some research. Doors kept opening, one after the other. It would’ve been stupid for me to turn down the opportunities placed in front of me. I found that when you’re doing what’s meant for you, things will fall into place. It’s time, I thought. And so I went. Head first.

Lastly, Backstage Coffee is a physical manifestation of my love for coffee, music and Greenville, N.C. It’s a craft coffee shop intentionally created to feel like coming home. It’s a cozy space with music inspired-decor, vintage couches, bean bag chairs and colorful details are designed like a living room where strangers become friends over a cup of coffee. The menu will feature traditional coffee items, unique cold brews, hot and cold teas, and seasonal items throughout the year.

So come check us out, sit down, grab a cup of coffee and let’s get to know each other. Backstage Coffee is located at 714 Dickinson Avenue inside the Farmers and Maker’s Market. We are open Inside Wednesday-Sunday 10am-8pm. For more information, follow us on Facebook.

Open House Baking has recently opened in Greenville at 620 Red Banks Road, Unit D. Opened by sisters, Kimberly Hanger and Kia Hewett, the bakery provides custom cakes, decorated sugar cookies, macarons, cupcakes and a variety of fresh baked treats for any occasion. They will also be offering some additional options in the coming months from cookie decorating classes, cookie drops, pre-sales and subscription boxes.

How did you start your business?

We come from a long line of bakers and have spent many years in the kitchen, baking for our families and friends. Making our childrens’ birthday cakes was our first foray into decorated items and it only grew from there. A few years ago we started making decorated sugar cookies and last year we officially opened Open House Baking as a home-based business. This year we saw an amazing retail space was available and we both decided to change careers and jump into baking full-time.

What do you offer on a daily basis?

You can always find a variety of homemade items at our bakery, including cupcakes, French macarons, cookies, lemon bars, brownies, marshmallows (made from scratch!), and scones.

What is the best part about what you do?

Helping people make sweet memories with their families. We love to bake but we love baking for all of our new friends and family in Greenville even more.

What is your favorite dessert to make and why?

We absolutely love making decorated sugar cookies. Taking a sugar cookie and turning it into a one-of-a-kind piece of edible art is our passion. And not only are they beautiful to see but they taste delicious, too.

What does the future look like for Open House Baking?

Oh gosh, the sky’s the limit. We’re just so happy to be here and to have a chance to share doing what we love with others. We have a million ideas of things we’d like to do in the future so stay tuned!

Open House Baking is open Tuesday through Saturday, 10a.m.6p.m. For more information, you can visit their www.openhousebaking. com or call 252-320-9147.

CONNELLEY

Chris Godley State Farm Party With a Purpose

Chris Godley State Farm, Party With A Purpose is a high energy party that brings the entire community together for an amazing party, but with a purpose. Local business owners purchase sponsorship packages to help raise money for the non-profits of choice.

This year's benefactors are the Ronald McDonald House and Horizons at The Oakwood School. The goal for 2022 is to raise a minimum of $60,000. Both of these amazing organizations have such positive impacts on the lives of children and families in our community; they want to continue supporting them in their efforts. The success of this event will depend on you! They kindly ask you to please join them in helping Party With A Purpose reach their goal. The entertainment for the 2022 PWAP is the amazing band, Tru Sol, who opened for the Grammy Award winner, Lalah Hathaway.

2019 was the first time the event started and they raised $15,000 for the Ronald McDonald House and had approximately 350 attendees. This year they are expecting to have over 500 people attend. Chris Godley is encouraging everyone to come out and enjoy an amazing event, also it’s a great Christmas party for your office staff.

You can also donate or sponsor through the website. Thus far, they have raised just over $30,000 in just three weeks, but they still need community help. Please come support and party with them this year.

CHRIS GODLEY STATE FARM PARTY WITH A PURPOSE FUND IS A CHARITABLE FUND OF THE COMMUNITY FOUNDATION OF NC EAST, A 501 (C) 3 ORGANIZATION, TAX ID #56-2152669. WWW.CFNCEAST.ORG

reenville based food photographer, Sue Colon started taking photos with her brother as a way to help both of them with mental health issues. “After his suicide, I used it in my healing process. I found that not only did it help me, but it made me stronger and able to focus more efficiently. My love for food and photography seemed a natural fit, before we knew it we started photographing food. This is when we realized we wanted to start a food photography business and Rturn Product Photography, LLC was born. We believe we can help small business compete with major companies. We believe that we can help businesses tell their story and grow their business,” Colon says. The internet today has leveled the playing field when it comes to content creation. Small businesses can generate opportunities locally and regionally because of the reach and impact they can have.

Coleen Starling

NC

Tell us about yourself:

I am the owner of Café Madeleine Bakery located in downtown, Farmville, NC. I am the oldest of five siblings. I have four adult children and four grandchildren. I live in Farmville, North Carolina but am originally from Hays, Kansas.

My Favorite cooking utensil? A good sharp chef knife

If you could have dinner with any famous person, who would it be? Martha Stewart and Ina Garten. Can you hook me up?

What is your favorite dessert?

Coffee Ice Cream. Maybe some cheese, fruit, and a piece of baguette. I don't go nuts for chocolate and I am really a savory person, not a sweet person.

My favorite Book?

You will find my table piled with cookbooks, food industry magazines, and shelter magazines.

How to celebrate the holidays away from home

A popular Christmas song attests “there’s no place like home for the holidays.” For many people, a truer state ment couldn’t be uttered. But sometimes life gets in the way of an old-fashioned holiday spent at home. There are a number of reasons why individuals may not be able to spend the holidays at home. Active mili tary service people may not be able to leave their posts to travel home. Some students studying abroad or even far away domestically may find getting back to their homes can be time- and cost-prohibitive. Some people may not be home for the holidays because work obli gations keep them out of town, or because they have planned vacations to serve as nontraditional holiday celebrations.

Being away from some familiar sights and sounds of the holidays doesn’t mean celebrations should be any less special. Here are tips for celebrating away from home.

• Find people in similar situations. Chances are you will not be the only person away from home, particularly if you are a student or someone on a business venture. Connect with others who are away from their families and do something together for the holidays.

• Partake of local traditional activities. You may be used to baking sugar cookies for the holidays, but in a for eign country, the locals may make another type of des sert. Figure out how the locals celebrate the holidays and then take part in any way you can.

• Volunteer your time. If you will be away or alone for

the holidays, volunteer your time to help the less fortu nate. Deliver meals to those who are not able to leave home, like seniors, or volunteer at a soup kitchen. Visit a children’s hospital and deliver small gifts.

• Engage in virtual fun. Connect with people at home through the power of digital technology. Video confer encing services connect people who can’t be together in person. Utilize these apps and services to remote into a holiday dinner or when loved ones open gifts.

• Cook up your favorites. Evoke traditional holiday cele brations by cooking the foods you would normally en joy at home. Those tastes and smells can transport you back to grandma’s kitchen or dad’s living room.

• Stay off of social media. Being away from home during the holidays can be challenging, and that challenge can be even greater if you see photo after photo on social media of people you know spending time with their friends and loved ones. Tune out of your social feeds for a few days.

• Invite others to you. Maybe you don’t have the means of getting home, but you can bring those at home to you. Find out if anyone can plan a road trip, train ride or flight to where you are and then enjoy the holidays together.

Being away from home during the holidays may not be ideal. However, there are plenty of ways to maintain your holiday spirit when celebrating in unfamiliar sur roundings.

Experiential gifts shift the em phasis from tangible items to building memories through experiences. There are many different experiences to accommodate peo ple’s specific interests. People who enjoy spending time in the kitchen will undoubtedly be excited by these food-related experiential gifts.

CULINARY CLASSES

What better way to enjoy a passion for cooking than by learning more about tech niques and terminology? Cu linary classes can be the per fect avenue through which to gain more experience and in struction from professionals. Many different private classes are ideal for hobbyists, such as cake decorating lessons to classes catering to children and teens.

ATTEND A SHOW

Food as entertainment was first made popular by legend ary television personality Julia Child. Network food shows often tape in metropolitan areas like New York and Los Angeles. Research how to pur chase tickets and give the ex perience of being an audience member.

FOOD AND BEVERAGE HOP

To promote local businesses, many cities and towns with strong hospitality markets organize seasonal restau rant tasting tours. Gift-givers can purchase entry to these events, gifting a few people at the same time.

PERSONAL CHEF FOR A DAY

Private caterers and person al chefs will sometimes offer their services and walk guests through the making of a meal — preparing it right before their eyes in one person’s home. It’s a great way to learn technique and gather with a few other lucky people to en joy a delicious meal at home with little effort.

- METRO CREATIVE

Simple ways to make meals healthier

Cooking foods at home is one of the simplest ways to gain greater control over personal health. Cooking at home is the easiest way to know precisely what you’re putting into your body each day. Cooking your own meals also enables you to customize recipes so they align with any dietary restrictions or personal preferences you may have.

According to a 2021 survey by the consumer market research firm Hunter, 71 percent of people in the United States plan to continue cooking more at home after the pandemic ends. Increased creativity and confidence in the kitchen, as well as the fact that cooking at home helps to save money and enables one to heat healthier, is driving the ongoing increase in dining in. When cooking at home, cooks can consider various tips to make meals that much healthier.

• INCREASE FIBER INTAKE. Fiber improves bowel regularity and helps a person feel full between meals. High fiber foods also help stabilize blood sugar levels. Two servings of fibrous foods at each meal and an additional fiber-rich snack each day

can ensure your body is getting the fiber it needs.

• SLOW DOWN EATING. The pace at which a person eats a meal can affect his or her overall health. Healthline reports that fast eaters are more likely to eat more and have higher body mass indexes than slow eaters.

• CHOOSE WHOLE GRAINS. Choosing whole grain breads or cereals over refined grains can make for a more nutritious diet. Whole grains are linked to a reduced risk for type 2 diabetes, heart disease and cancer.

• SWAP GREEK YOGURT FOR OTHER VARIETIES. Greek yogurt contains up to twice as much protein as regular yogurt, providing roughly 10 grams per 3.5 ounces. Protein along with fiber helps a person feel fuller longer, which can manage appetite and reduce overeating. Greek yogurt also can replace mayonnaise or sour cream in certain recipes.

• ADD A VEGETABLE TO EVERY MEAL. Vegetables are loaded with essential vitamins and minerals. Plus, they tend to be high in antioxidants that strengthen

the immune system.

• CHOOSE HEALTHY FATS. When it’s necessary for a recipe, select the best fat possible. Olive oil is a monounsaturated fat that is packed with antioxidant polyphenols. It is considered a heart-healthy oil, and it may promote a healthy brain and memory function.

• CUT OUT SWEETENED BEVERAGES. Sodas and other sweetened drinks are leading sources of added sugar in diets. Opting for water or naturally sweetened fruit juices can improve overall health.

- METRO CREATIVE

PAN-FRIED EGGS AND MIXED MUSHROOM SAUTÉ ON TOASTED SOURDOUGH SLICES

The late-night revelry of New Year’s Eve has made New Year’s Day brunch a go-to tradition for millions of people. Staying up until the calendar officially turns from one year to the next at the stroke of midnight can make it harder to get out of bed on the morning of January 1, so there may be no better day to plan a brunch than the first day of the calendar year.

Many restaurants offer brunch specials on New Year’s Day, but people need not leave home to ensure their first meal of the new year is delicious. This recipe for “Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices” from “Sunday Brunch” (Chronicle Books) by Betty Rosbottom can be just the dish to begin a new year.

- METRO CREATIVE

INSTRUCTIONS

1. For the Mushroom Sauté: Place the dried mushrooms in a medium bowl and cover with the boiling water. Let stand until softened, 20 minutes. Strain in a sieve lined with a double thickness of paper towels and reserve the soaking liquid. Coarsely chop the mushrooms.

2. Heat the olive oil in a medium, heavy frying pan set over medium heat. When hot, add the brown mushrooms and sauté, stirring often, for 6 minutes. Add the reserved mushrooms, garlic, rosemary, and 1⁄2 teaspoon salt; stir for 1 minute. Add the mushroom liquid and cook, stirring, until it has evaporated, 4 to 7 minutes. Season with salt and several grinds of pepper. Remove the frying pan from the heat and cover with foil to keep warm. (The mushrooms can be prepared 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over medium heat.)

3. For the toast and eggs: Brush both sides of the bread slices generously with olive oil. Set a 10- to 11-inch nonstick frying pan over medium-high heat, and, when hot, add the bread and cook until lightly browned, about 2 minutes per side. Remove the toast and cover loosely with foil. When pan is cool enough to handle, wipe it out with clean paper towels.

4. Add the butter to the frying pan and set it over medium heat. When the butter starts to foam, break an egg into a saucer, being careful to remove any shell fragments., and gently slide it into the frying pan. Repeat with the remaining eggs. Immediately reduce the heat to low and cook, basting the eggs with some of the butter in the pan frequently, until the whites are firm and the yolks are still soft and runny, 3 minutes.

5. While the eggs are cooking, arrange a toasted bread slice on each of four plates. Mound the mushrooms evenly over the toast.

6. Remove each egg with a spatula and arrange on top of the mushrooms. Season with salt and pepper and, if desired, garnish each serving with a rosemary sprig. Serve immediately.

Tip: If you can’t find dried crushed rosemary, crush regular dried rosemary in an electic spice mill, or place it in a self-sealing plastic bag and roll over it with a rolling pin.

MUSHROOM SAUTÉ

TOAST AND EGGS

PUZZLES & GAMES