July '16

JULY 2016

Food Truck Friday:

Eclectic Meals on Wheels

Food Fads 2016:

Go Figure

Healthy Living: Fruits, Vegetables and Fermentation

Cabarrus Business: On the Go

Cabarrus Crime Stoppers: The Toys“R”Us Case

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July 2016 3 n

Word on the Street July 2016 Volume 16 n Issue 7 President Pam Tolen Publisher Jason Huddle

Advertising Kimberly Brouillette Jason Huddle Contributing Writers Kim Cassell PHHI at N.C. Research Campus Contributing Photographers Michael A. Anderson Photography Crispy’s Bar & Grill Food Truck Friday PHHI at N.C. Research Campus

Cabarrus Magazine is published by: Comfort Publishing Inc. 296 Church Street N. Hidden Plaza Concord, NC 28025 For editorial inquiries, call 704-782-2353 or email them to Kim Cassell at kcassell@ cabarrusmagazine.com. For advertising inquiries, call Jason Huddle at 704-907-7847 or Kimberly Brouillette at 704-305-7599.

Visit us at www.cabarrusmagazine.com.

All rights reserved. ©2016, Comfort Publishing Inc., 296 Church Street N., Concord, NC 28025. Reproduction, in whole or in part, without permission is prohibited. Products named in these pages are trademarks of their respective companies.

The opinions expressed herein are not necessarily those of Cabarrus Magazine or Comfort Publishing Inc.

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Rachel Fesko

Managing Editor/Art Direction Kim Cassell

As you can tell by my physical appearance, I like food. But it’s not always the actual taste of food that is the draw for me. Food is deeply personal to many people. People are passionate about their favorite recipes and restaurants. It evokes memories of days gone by. It can transport you back to a special time or place in your life. So, it’s no wonder that people get downright defensive about their favorite eateries. For example, just check out the social media comments on our monthly restaurant report found at www.cabarrusmagazine.com.

For subject matter that hits so close to home, we would be remise not to dedicate an entire issue to it. That’s why this month is for all you “foodies” out there. We’re covering the fastest growing trends in food, including food trucks and their ever-increasing popularity. We also look into the latest food fads of 2016, such as cooking with bison, seaweed and, my personal favorite, bacon! And PHHI at the N.C. Research Campus explains the nutritional benefits of fermentation.

What’s interesting to note is that, no matter your taste – fancy or simple, decadent or bland – there is no wrong answer with food. Good food is how you define it. So grab your forks and dig in to this issue of Cabarrus Magazine. Feel free to invite your friends and come back for seconds!

As always, don’t forget to support the businesses that support us!

Bon appe´tit!

Jason Huddle

This Issue...

For Foodies 6

Food Truck Friday: Eclectic Meals on Wheels

13

Breaking Bread: Chef Bailes Dishes

14

Food Fads 2016: Go Figure

22

Cabarrus Business: On the Go

24

Healthy Living: Fruits, Vegetables and Fermentation

27

Paw Prints: Cabarrus’ Adoptable Dogs

28

What’s Happening: July Events Calendar

July 2016 5 n

New Wrap Order describes itself as a destination for Internationally-inspired wraps and bowls.

By Kim Cassell

Food Truck Friday: Eclectic Meals on Wheels Those of us who have been part of the workforce long enough remember the roach coaches that stopped at our places of employment during breaks and lunchtimes.

Today, when referring to food trucks, calling them roach coaches is a definite no-no. Food trucks now embody local, gourmet, culturally inspired edibles more reminiscent of a sit-down restaurant than a rolling box truck.

The food truck phenomenon, as it’s called, is believed to have gotten national recognition when Los Angeles’ Kogi BBQ truck was opened in 2008. News of its success spread cross-country, and box trucks became a hot commodity on the re-sale market.

“They combined Korean BBQ and Mexican tacos in a tasty, inexpensive and unique way that California customers appreciated,” restaurantengine.com says.

“They crossed social and economic boundaries, introducing L.A. to convenient, top-quality dishes, something unexpected since traditional food truck fare may have been viewed as unhealthy and greasy.”

What’s not lost on those in the food industry is the timing. The growth of the food truck nation coincided with the downturn of the U.S. economy that saw food preparation professionals facing an unemployment line. Instead of giving up, they saw a means to share their culinary expertise with a hungry public, one seemingly always in a hurry. "

July 2016 7 n

The Trucks The businesses participating in Cabarrus County Food Truck Friday can change on a weekly basis, so while this is a good overall representation, check Food Truck Friday’s facebook page just prior to the event to see if your favorite truck or new trucks will be there. This is just a small sampling of what each offers on its menu.

• All-Star Cafe: Turn Down For Brat!, Lobster Nachos, Super Bowl Loaded French Fries • Bebo’s American Bistro: The Nature Boy, Rowdy Roddie Pollo, Mac+Charred Asparagus • Big Tasty: Sabrett All-Beef Hotdog, Cajun Andouille Sausage, Authentic Philly Cheese Steak • Chibogz Asian Cafe: Manila BBQ Skewers, Sisig, Tapsilog • Comfort Foods on Wheels: Chicken & Waffles, Polish Boy, Sweet Potato Pie • Cremoso Cheesecake Company: Turtle Peanut Butter, Key Lime Pie, Banana Pudding cheescakes

“It’s interesting that food trucks experienced a boom just as the economy started to nose dive,” restaurantengine.com adds. “Many restaurateurs who were hesitant to take on a new restaurant turned to mobile canteens as a less expensive way to sell food and reach customers.”

Ibisworld.com reports that there are more than 4,000 food truck businesses nationwide that employ nearly 15,000 people. With an annual growth rate of more than 9 percent, the industry is still viewed as a small piece of the food industry pie. This stems from both a low rate of employment – given the nature of the food truck operational

• Crowders Creek Coffee Co.: Organic coffee, lattes, cappuccinos, frappes, award-winning espresso • EmergenSweets: Red Velvet Oreo Cookie Cheesecake, Peach Cobbler, F.B.D. Sundae • Hillbilly Bob’s Homemade Soda: Root beer, cream soda, black cherry, grape • Hiya: Korean Veggie Dumplings, Carolina Bulgogi Burger, Deep-fried Panko-crusted Chicken Cutlet

Locke Mill serves as a backdrop to Cabarrus County Food Truck Friday.

• Magnolia’s Poboys: New Orleans Po-boys, Chicken & Andouille Gumbo, Red Beans & Rice

set-up – and the “unfavorable regulatory conditions in some cities (that) have limited the growth of industry vendors,” the site says.

Cities that do have ordinances put them in place to regulate the trucks’ pollution (trash), parking, health codes and proximity to residential neighborhoods. And some municipalities require festival permits or temporary use permits to conduct food truck events on occupied commercial property.

Cabarrus Magazine spotlighted The Pig & Cow Inc. back in August 2013.

As the county’s first food truck, it promoted relationships with local farmers and produce markets as well as the hope of a cohesive food truck community. While that particular business was sold and moved out of Cabarrus County, that “community” has taken shape.

Greg Helmandollar is co-founder of Cabarrus County Food Truck Friday.

He’s a familiar face in the area, having

• MarlieQ’s Caribbean Queen: Jerk Salmon, Oxtails, Mango Salsa • Maryland Crab & Co.: Maryland Crab, Shrimp, Fish • Masterbacon: Ultimate Bacon Crusted Fried Green Tomato BLT, Honey Sriracha Bacon BBQ Glazed Ribs, Bacon Wrapped Pecan Pie or Cheesecake • Mel’s BLT Kitchen: Avocado Goat Cheese, Turkey Lurkey, Banh Mi-LT • New Wrap Order: Wraps and bowls – Mongolian, Dirty South, Caribbean • River Wild on Wheels: Tonka Bison Burger, Fried Catfish Strips, Cuban Panini • Smax Flatbread Grill: American, Greek and Mediterranean; homemade sauces

• SweetCakes Bakery: Cupcakes in flavors like Blackberry Wine, Mississippi Mud and Salted Caramel • Taco Green-Go: Slammin Burrito, Incred-A-Bowl, Loaded Quesadilla • The Big Woodie: Jr. Woodie Hotdog, Caribbean Chicken Wrap, Big Kahuna Cod Sandwich • The Mac-Attack Chicken: Dipped Fried Chicken, Mac & Cheese Cupcakes, Sausage Dogs • The Wonut Hut (waffle donuts): Cream Cheese with Oreos, S’mores Wonut, Turtle Wonut Sundae • What The Fries CLT: Sriracha Crab Fries, Smokey Bacon Fries, Veggie Fries

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been co-owner and chef at Union Street Bistro. At the same time – in 2013 – he and his father-in-law started Masterbacon, a patriotic-looking food truck labeled as a bacon response unit; both men had been in the military.

Meant to bring in some extra money, the truck became so successful that Helmandollar was forced to make a choice.

“I had to make a decision to keep the truck or the Bistro, and I kept the truck. We hit the ground hard,” he says. Masterbacon made appearances at Charlotte’s growing Food Truck Friday, but that event booked up quickly so Helmandollar’s exposure was limited. He also found people asking why he didn’t set up a similar event in Concord.

With co-founder, Jimmie Banis, “Our first Food Truck Friday was in August 2014. We had it two times a month, on the first and third Friday,” Helmandollar says. “We started at the Disabled American Veterans (DAV) lot, but we outgrew that really fast. Plus, there was a $250 charge for the lot and we had to get a trolley. People had to park way out, then the trolley would bring them in. It cut into DAV profits (money the event donated to the DAV at that time). Then we moved it to the Fifth Third bank lot (on Church Street), but there was no way. It was too crowded. Now it’s behind the Old Creamery.”

Helmandollar announced the local Food Truck Friday on social media to gauge interest. He brought in 12 trucks the first time they set up, usually have about 12 now, and that number seems to work.

“A lot of people don’t understand.

If you have too many trucks and not enough customers, or not enough trucks and too many customers...we average 1,500 to 2,000 people each Friday, depending on other events in the county and the weather,” he says.

Because Cabarrus’ event has grown so quickly and because Helmandollar is now owner of Crispy’s Bar & "

July 2016 9 n

The Wonut Hut is a dessert truck whose specialty is a waffle doughnut incorporated into its recipes.

Grill, he can’t handle both anymore and knows it isn’t fair to try. So he has handed the operations of Food Truck Friday over to Lisa Banis, wife of cofounder, Jimmie Banis. She coordinates the trucks participating each week and keeps up with the Facebook page, the

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event’s mode of promoting trucks and advertising itself.

While Harris Morrison Company does charge Food Truck Friday to rent its property, no ordinances or permits are currently required. Each food truck owner kicks in money to cover costs,

which also typically include a DJ and various kids’ activities. “I just have to make sure the trucks are current with their health permits,” Banis says.

In addition, because of its present location (Helmandollar sees them outgrowing it), businesses within the Old Creamery building can participate in the weekly event.

Cougar Run Winery stays open to serve its well-known wine slushies to the adults. Flavors vary weekly and may include peach, sangria, margarita, raspberry and lemonade.

The Peachtree Market is open until 6:00pm on Friday nights and specializes in local produce, meats, eggs, cheeses, bread, honey, etc.

So, what can be so tasty that it brings out thousands? The dominant draw to food truck events is the variety of original menu items, and the National Restaurant Association surveyed about 1,600 professional chefs last fall – members of the American Culinary Federation – asking them what types of foods, beverages and practices they view as being the most sought-after.

The top 20 food trends from the What’s Hot 2016 Culinary Forecast are: 1. Locally sourced meats and seafood; 2. Chef-driven fast-casual concepts; 3. Locally grown produce; 4. Hyper-local sourcing; 5. Natural ingredients/minimally processed food; 6. Environmental sustainability; 7. Healthful kids’ meals; 8. New cuts of meat; 9. Sustainable seafood; 10. House-made/artisan ice cream; 11. Ethnic condiments/spices;

An open field behind the Old Creamery allows patrons to picnic while enjoying the family-friendly festivities.

12. Authentic ethnic cuisine; 13. Farm/ estate branded items; 14. Artisan butchery; 15. Ancient grains; 16.

Ethnic-inspired breakfast items; 17.

Fresh/house-made sausage; 18. Housemade/artisan pickles; 19. Food waste reduction/management; 20. Street food/food trucks.

“Every year food truck owners look at their menus and try to determine what changes need to be made to continue their success,” mobilecuisine.com says. “For others, their menu may not be as popular as it was the previous year so they have to reexamine what did well and what needs to be corrected.”

To go along with local trucks’ efforts, Banis works at ensuring Food Truck

Friday is a well-rounded, familyfriendly event. Big Pop Productions brings the music, there’s face painting, hoola-hoop contests, dancing, and now trucks with different themes.

Mobile boutique Dress Like a Girl is

one. Banis also does fundraising for locals battling medical crises. Patrons are asked to bring lawn chairs, and dogs are welcomed as long as owners pick up after them.

Additionally, Banis and "

July 2016 11 n

Concord Pedals & Pints High Branch Brewing Co. and Cabarrus Brewing Company at Gibson Mill have teamed up to present Concord Pedals & Pints Cycling Club! This club meets at 6:00pm each Friday with rides starting at Gibson Mill and making loops around the Concord area. It is open to anyone who owns a bicycle, no matter how experienced you might be. All types of bicycles are accepted, whether you have a road bike, a mountain bike, etc. Just come to the parking lot between the breweries by 6:00, sign a waiver and you are off! Enjoy a fun ride with a stop at Cabarrus County Food Truck Friday, then finish back at the breweries for a well-deserved beer. Both breweries are donating $1 per rider to Cooperative Christian Ministries!

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Masterbacon are organizers of the food truck rally that is part of the Kaleidoscope Cultural Arts Festival series held in Kannapolis. Five food trucks join artists, musicians, poets and jewelry makers, etc., downtown.

The next festival is scheduled for September 26.

“I didn’t think we’d reach 10,000 likes on Facebook; I didn’t think it would have grown this fast in Concord,” Helmandollar admits.

But these food truck owners are serious about their business endeavors.

Many cater and some already own brick & mortar establishments, while others are looking to put their products – like sauces – into grocery stores. They are from a variety of North Carolina locations and travel to wherever the food truck events are.

This is not viewed as a passing fad, and new markets and opportunities continue to present themselves. These colorful trucks with the uber-creative names are hired for business functions, weddings and parties.

Want to go? Cabarrus Food Truck Friday is held from 5:00 to 9:00pm each Friday at 363 Church Street N., in Concord, behind The Old Creamery at Church and Peachtree. Banis can answer any questions truck owners or patrons might have about the event.

Visit facebook.com/CabarrusFood Trucks for more information. n

Decoys and calls are used to flush out wild turkeys.

Breaking Bread cabarrus magazine is happy to feature CHEF SKYLER BAILES. he WILL BE BRINGING ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

Chef Skyler Bailes has been executive chef at Union Street Bistro for more than three years and has 15-plus years of professional cooking experience.

His previous cooking styles – other than American – have included French, Italian, Low-country, Asian and South American. Chef Bailes always enjoys the challenge and personal gratification of creating new dishes and exceeding customer expectations. n

Brown Butter and Pecan Blondie Bars Ingredients Dough: 16 ounces brown butter 3 cups brown sugar 6 whole large eggs, plus 2 egg yolks 1 Tbsp. vanilla extract 4 cups sifted all-purpose flour 2.5 cups chopped pecans 1.5 tsp. fine salt

Icing: 4.5 cups powdered sugar 2 cups brown butter 1 tsp. fine salt

Directions In a mixing bowl, combine brown butter and brown sugar. Mix until smooth.

Add whole eggs and two additional egg yolks, vanilla and salt. Mix until well blended. Add flour. Mix on low speed until combined. Fold pecans into mixture.

Grease a 9” x 13” pan and press dough evenly into pan. Bake at 350ºF. for 18 to 20 minutes until edges and top are golden brown. The center will be slightly undercooked. Let cool for one hour. Combine all icing ingredients and mix well.

Spread evenly on top, cut, serve and enjoy!

July 2016 13 n

By Kim Cassell

Food Fads 2016: Go Figure Food fads come and go, often making it into mainstream America by way of the media or nutritionists. This year is no different, offering up a varied group of edibles that may or may not have staying power.

Bacon. It’s become an obsession and shows no signs of letting up. According to wikipedia, North Carolinians eat 47 percent above the natural average in bacon.

After all, we’re home to a thriving pork industry; it’s the other white meat.

Bacon was a $4-billion business in 2014, even though eating it in large quantities has shown to increase the risk of colorectal cancer, plus it’s high in sodium and saturated fat, and is linked to high blood pressure and cholesterol.

Consumers seem to look past these negatives, however, as they are presented with bacon-scented perfumes, bacon sundae toppings, bacon-distilled vodka and bacon jam. Greg Helmandollar is one person that’s happy about the trend. He is owner of Crispy’s Bar & Grill in Kannapolis, a bacon lover’s dream of a restaurant.

Crispy’s opened in October 2015 under the umbrella of Helmandollar’s mantra: “Stay crispy, my friends.” As chef at Crispy’s, he’s constantly creating new recipes.

But, why bacon? “It’s good, he says, simply. “We make quality food with bacon – not just bacon. I’m always experimenting with new recipes. Once you stop, complacency sets in.”

Helmandollar wore a bacon-themed tie as he and his wife, Lisa, accepted their Readers Choice Award for Best Casual Dining at Celebrate Cabarrus in May. He carries a piggy keychain and is amassing a collection of bacon-themed t-shirts.

And, according to inc.com, he chose a winning cuisine. "

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Greg Helmandollar, owner and chef at Crispy’s Bar & Grill, is all about the bacon.

mybakingaddiction.com

Bacon and Cheddar Scones (Yields 8) DIRECTIONS INGREDIENTS Preheat oven to 400ºF. Line a • 2 cups all-purpose flour baking sheet with parchment • 1 tsp. baking powder paper. In a medium bowl, mix • 1/4 tsp. baking soda flour, baking powder, baking soda • 1/2 tsp. salt and salt. Grate the frozen butter • 8 Tbsp. unsalted butter, frozen into flour mixture; use the tips of • 1/2 cup sour cream your fingers to work in the butter • 1 large egg (the dough will be crumbly). In a • 1 cup shredded cheddar cheese small bowl, whisk the sour cream • 1/2 lb. bacon, cooked, cooled and chopped and egg until smooth. Using a • 2 Tbsp. finely chopped chives fork, stir sour cream mixture into • 1/4 cup heavy cream flour mixture until large dough clumps form. Stir in the cheese, bacon and chives until they are well incorporated into the dough. Use your hands to press the dough against the bowl into a ball, then place it on a lightly floured surface and pat into a 7-inch disk about 3/4-inch thick. Use a sharp knife to cut the dough into 8 triangles; place the scones onto the prepared baking sheet. Use a pastry brush to lightly brush the tops with heavy cream. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

SPICY SAUCY BISON MEATBALLS (SERVES 8) DIRECTIONS Meatballs: Preheat oven to 350ºF. In a large bowl, mix ground bison, egg, onion, bread crumbs, parsley, salt, pepper, basil and Worcestershire sauce. Form into walnut-sized balls and place on an oiled cookie sheet, careful not to overcrowd or let the meatballs touch. Bake for 15 minutes; makes about 32 meatballs.

Sauce: Mix everything except the meatballs together in a large nonstick pan. Simmer over medium heat for 15 minutes, stirring frequently. Add cooked meatballs and cook gently for another 10 to 15 minutes until meatballs are heated through.

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INGREDIENTS • 2 lbs. ground bison • 1 egg • 1 medium onion, finely chopped • 1 cup plain bread crumbs • 3 Tbsp. fresh parsley • 1 tsp. ground black pepper • 1/2 tsp. salt • 2 tsp. ground basil • 1 tsp. Worcestershire sauce SAUCE • 2 Tbsp. green relish • 1/4 cup ketchup thebisoncouncil.com • 7 oz. can tomato sauce • 2 Tbsp. finely chopped onion • 2 Tbsp. brown sugar • 1 Tbsp. Worcestershire sauce • 1/4 cup water • 1 Tbsp. vinegar • Good pinch of cracked black pepper

“Our obsessive love for bacon shows no sign of letting up, and huge numbers of companies are capitalizing on it,” the site says. “No matter the industry, there’s a way to infuse bacon into it – and people will buy.”

Bacon is also easy and relatively inexpensive. It can be candied with brown sugar, maple, cinnamon, bourbon…”It appeals to any meat eater, no matter the person’s age, background or (non-vegetarian) lifestyle,” Ceci Snyder of the National Pork Board says.

Crispy’s menu items include baconwrapped shrimp and grits; bacon crusted chicken; bacon-wrapped lobster rolls; ultimate bacon-crusted fried green tomato BLT; bacon-wrapped cheesecake and pecan pie…the list goes on. And as owner/chef of the Masterbacon food truck, Helmandollar can take his bacon on the road.

Bison. Yes, an image of the stoic beasts grazing on native prairie grasslands may come to mind first, but this lean, tender, flavorful meat is being touted as a more nutritious, less fatty red meat. Even the more timid – like myself – have found bison to be delicious. It can be cooked and stored just like beef, and is becoming an indemand food trend.

According to bisoncentral.com, “Meat from bison is a highly nutrientdense food because of the proportion of protein, fat, minerals and fatty acids to its caloric value. Comparisons to other meat sources have also shown that bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. It tastes similar to fine beef, with just a slightly sweeter and richer flavor.”

Bison meat is making its way into local grocery stores and restaurants, although typically in ground form, like hamburger. It’s more expensive, but, as they say, you get what you pay

for. The United States Department of Agriculture (USDA) does not allow bison to be given antibiotics, stimulants or growth hormones. And, according to the USDA, 100 grams of raw bison contains 109 calories and 1.8 grams of fat compared to beef, which contains 291 calories and 24 grams of fat.

Now there are bison in North Carolina. Carolina Bison Farm, located near Asheville, is the brainchild of Dr. Frank King, whose mission is to educate the general public in the healthy properties of bison meat. As a bison meat wholesaler, his herds, which roam large pasturelands and breed freely, are supplemented with hay and grain, and are 100 percent USDA inspected.

Carolina Bison and DK Natural Meats brands can be found at our local Harris-Teeter stores as well as at the farm itself, which sells cuts like tenderloin filets, roasts and steaks.

Both Ruby Tuesday restaurants in Cabarrus County – on Lyles Lane in Concord and on Wonder Drive in Kannapolis – offer the Bison Burger and Bison Bacon Cheeseburger on their menus.

According to the Department of Agriculture, there are currently about 500,000 bison in the U.S., with some 60,000 processed each year. For that reason, some bison farmers don’t see their meat going mainstream, remaining a specialty meat instead.

Time will tell, as other bison ranchers jump on board.

Kale. A member of the cabbage family, it first came onto the trendy scene in 2013-’14 and some wonder if it will remain there. Its saving grace might be that, like so many green, leafy vegetables – it comes in ornamental, dinosaur and curly varieties – it provides a wealth of nutritional value. It also grows well in Cabarrus County.

Steamed kale – in conjunction with its inherent fiber – can reduce cholesterol levels. Its Isothiocyanates "

July 2016 17 n

seriouseats.com

KALE, SHRIMP AND SHIITAKES DIRECTIONS INGREDIENTS Melt butter over medium-high • 2 Tbsp. butter heat in a large frying pan. Add • 1 onion, thinly sliced onion and shiitakes and cook, • 1 lb. shiitake mushrooms, stemmed and stirring occasionally, until the thinly sliced onions are softened, about 5 • 6 cloves garlic, chopped minutes. Add garlic and cook, • 2 bunches kale, stemmed and chopped stirring, for 1 minute. Add the kale into bite-sized pieces by the handful and cook, stirring • 1 1/2 lbs. shrimp, peeled and cleaned occasionally, until wilted and • 2 Tbsp. soy sauce almost tender, about 3 minutes.

• 1/2 cup dry white wine Push the vegetables to the sides • 1/4 cup heavy cream (optional) of the pan to make room for the shrimp. Add the shrimp and cook, stirring occasionally, until not quite opaque, about 3 minutes. Add the soy sauce, wine and cream (if using), and cook until sauce has thickened slightly, 2 to 3 minutes.

NASHVILLE HOT CHICKEN (SERVES 2-4) DIRECTIONS INGREDIENTS Combine buttermilk, 1/4 cup Brine: cayenne, 3 Tbsp. each granulated • 9 Tbsp. paprika • 3 cups buttermilk garlic and paprika, 2 Tbsp. onion • 6 Tbsp. onion powder • 3/4 cup cayenne powder and 1 Tbsp. sugar in a bowl; • 9 Tbsp. garlic granules • 3 Tbsp. sugar whisk until smooth. Add chicken • 1 (2 1/2–3 lb.) chicken, cut into 8 pieces, and toss to coat; cover and chill at or 3 lbs. chicken wings least 4 hours. Drain chicken, rinse • Kosher salt and freshly ground black pepper and pat dry; season with salt and Dip: pepper. Make the dip and dredge: • 1 cup whole milk In a bowl, whisk together the milk, • 2 large eggs eggs and hot sauce. In a separate • 1 Tbsp. Louisiana-style hot sauce bowl, whisk together the flour and Dredge: 2 tsp. sea salt. Dredge the chicken • 2 cups all-purpose flour in flour mixture, dip in the milk • Sea salt mixture, then in the flour mixture • Vegetable oil, for frying again, shaking off the excess after Spicy Coating: each step. Heat vegetable oil in a • 1/2 cup lard, melted and heated Fried & True deep-fryer to 325ºF. Working in • 3 Tbsp. cayenne pepper batches, lower the chicken into the • 1 Tbsp. packed light brown sugar fryer and fry until crisp, 15 to 17 • Sea salt and freshly ground black pepper minutes for breast quarters and • 1/2 tsp. paprika 18 to 20 minutes for leg quarters.

• 1/2 tsp. garlic powder Remove and let drain on a rack.

Make the spicy coating: Carefully ladle the lard into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 tsp. sea salt, 1 tsp. black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

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(chemicals that counter carcinogens) can lower the risk of bladder, breast, colon, ovary and prostate cancers.

And there are more than 45 different flavonoids in kale – like kaempferol and quercetin – that provide both antioxidant and anti-inflammatory benefits.

“Kale is one of the healthiest veggies you can put on your plate,” according to whfoods.com. “One serving, which contains just 30 calories, provides a day’s worth of vitamin C, twice the recommended daily intake of vitamin A and nearly seven times the recommended amount of vitamin K. Add a sizable dose of minerals and healthy fatty acids, and you’ve got yourself a nutrition powerhouse.”

On the down side, kale can be bitter; it also has a tough texture. For these reasons, finding good recipes is key.

Kale chips are a tasty alternative, which can be made at home by simply tossing chopped kale in some olive oil and baking it until it’s crispy.

Olive Garden, located on Concord Mills Boulevard in Concord, offers Zuppa Toscana on its menu, an Italian soup made with spicy Italian sausage, fresh kale and russet potatoes in a creamy broth.

Nashville-style Hot Chicken. The name says it all. Hailing from Prince’s Hot Chicken Shack in Nashville, this trend brings on a runny nose, sweating and a burning mouth.

Some say it’s addictive.

The story goes that the first hot chicken was prepared in the 1930s by one of the many women in Thornton Prince’s life. It was meant as a punishment for his wandering ways.

Unfortunately, he really liked it.

Since then, true Southerners have used bacon grease and rendered bacon fat with their cayenne pepper. Some might include garlic powder, ground mustard, cumin, paprika and dill pickle

juice. While recipes have been tweaked over the decades at the discretion of the cook, one thing always remains consistent: the heat.

It’s a given that frying food – especially in grease or fat – is unhealthy, but there are benefits to consuming cayenne pepper. They include aiding in digestion and weight loss; relieving migraine, joint and nerve pain; and boosting metabolism.

Nashville Hot Chicken has spread worldwide and is offered here in Cabarrus County at Kentucky Fried Chicken locations and at O’Charley’s, on Concord Parkway North. The restaurant is promoting its Nashville Hot Summer with five menu items: Nashville Hot Chicken Tenders, Salad, Sliders, Ribs and Sandwich.

Poke. It’s a Hawaiian dish that’s pronounced POH-kay. “Poke is a mix of raw cubes of seafood (usually ahi tuna or salmon) in a soy saucebased marinade. It’s often garnished with seaweed, cucumber, avocado or tobiko (flying fish roe), and served over rice or greens,” according to globalfoodforums.com. “Ubiquitous in Hawaii – you can pick it up at grocery stores or even gas stations – poke is a deconstructed, flavorful version of sushi. It’s also generally healthy, endlessly customizable and very pretty.”

Other fruits, vegetables and seasonings like sesame oil, dried peppers, garlic, tomato and onions are used, but less frequently.

One serving of poke is typically about four ounces. Only 149 calories, it has less than five grams of fat, 33 milligrams of cholesterol (from the ahi), 240 milligrams of sodium (if using low-sodium soy sauce), 24 grams of protein and about 400 international units of vitamin A. With the popularity of sushi all over the country – including Cabarrus County – it’s predicted that poke will make a huge splash over the course of this year. Enoodles Asian Bistro on Exchange Street in Concord offers Hawaiian Poke on its menu. "

7/2 6:00pm All-American Community Celebration Youth baseball game, All-American parade for kids and fireworks at 9:30pm presented by Windstream

7/4 7:05pm Hagerstown Suns Independence Day Celebration with Post-game Fireworks presented by City of Kannapolis, Guaranteed Win Night

7/5 7:05pm Hagerstown Suns Two-For-Tuesday presented by Arby’s, Senior Club Night 7/6 7:05pm Hagerstown Suns Weenie Wednesday $1 Hot Dogs presented by Nathan’s 7/12 7:05pm Lexington Legends Two-For-Tuesday presented by Arby’s, BINGO presented by CEENTA, Senior Club Night 7/13 7:05pm Lexington Legends Weenie Wednesday $1 Hot Dogs presented by Nathan’s 7/14 7:05pm Lexington Legends Charity Spotlight presented by ACN, Thirsty Thursday presented by Buffalo Wild Wings

7/15 7:05pm Greensboro Grasshoppers Craft Beer Sampling Night, Freebie Friday, Sundrop Can Drop Night, Get Healthy Kannapolis Night

7/16 7:05pm Greensboro Grasshoppers Post-game Fireworks presented by Carolinas HelathCare System, 15th Anniversary of the Intimidators (2001 Players Reunion), Downtown Concord Night 7/17 5:05pm Greensboro Grasshoppers Kids Day presented by Cornerstone Church

7/18 7:05pm Greensboro Grasshoppers Belly Buster Monday, Kannapolis Citizen Appreciation Monday

7/28 7:05pm Greensboro Grasshoppers Thirsty Thursday presented by Buffalo Wild Wings 7/29 7:05pm Greensboro Grasshoppers Craft Beer Sampling Night, Freebie Friday, Pizza Hut Deal of the Century 7/30 7:05pm Greensboro Grasshoppers Post-game Fireworks presented by Sign Art 7/31 5:05pm Greensboro Grasshoppers Kids Day presented by Cornerstone Church, Wet N’ Wild Splash Day 8/1 7:05pm Charleston RiverDogs Belly Buster Monday, Kannapolis Citizen Appreciation Monday 8/2 7:05pm Charleston RiverDogs Two-For-Tuesday presented by Arby’s, BINGO presented by CEENTA, Senior Club Night

Buy One, Get One Free Reserved-Level Ticket!

Valid for any Intimidators home game in July and August 2016.

With this coupon, courtesy of Cabarrus Magazine

July 2016 19 n

aspicyperspective.com

HAWAIIAN AHI POKE (SERVES 6-8) DIRECTIONS Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes.

Place in a bowl. Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce and sesame seeds.

Gently toss. Serve immediately or cover and refrigerate. *For another variation, omit the chili sauce and add 1/2 teaspoon wasabi paste and 1 teaspoon honey. You can also add a fresh avocado if you so desire.

INGREDIENTS • 2 large sashimi-grade Ahi tuna steaks (about 1 1/2 pounds) • 1 shallot, sliced (or Maui onions) • 1/2 cup chopped green onion • 3 Tbsp. soy sauce • 1 tsp. sesame oil • 1 tsp. chili garlic sauce • 1 Tbsp. sesame seeds

Seaweed, Cucumber and Avocado Salad (SERVES 6-8) DIRECTIONS Chop cucumber and avocado into bite-sized pieces and slice bell pepper. Chop seaweed into pieces.

Combine the dressing ingredients to make the dressing. Mix all chopped ingredients with dressing.

Place paprika, seaweed and ground sesame on top. Sprinkle lemon juice on top before serving.

INGREDIENTS • 1 cucumber • 1/2 avocado • 1 pack seaweed (wasabi, for example) • 1/4 red bell pepper • 1/4 lemon • Ground sesame • Paprika, to taste For the dressing: • 1 Tbsp. soy sauce • 1/2 Tbsp. sesame oil

Annie Chun’s

Seaweed. It’s said to be the new kale, replacing “animal-based proteins and high carbohydrate foods,” according to Globaleat.net.

“Sea vegetables are environmentallyfriendly, sustainable and plentiful plants that contain an abundance of nutrients like fiber, iodine, vitamin C, iron and B vitamins. In the Specialty Food Association’s 2016 Trend Forecast, seaweed is ‘set to explode, thanks to its sustainability angle and umami (a savory taste) appeal.’ ” Some of us can’t get past the mental image of the green stuff rolling up on our oceans’ beaches, but out of the thousands of varieties, just 300 to 400 – cultivated or wild and in shades of green, red or brown – are harvested for commercial use, according to the Seaweed Industry Association.

Cultivated seaweed now supplies 90 percent of total demand because wild species are becoming scarce.

Edible seaweed is high in nutrition content, containing vitamins A, B, C and E; fiber; essential fatty acids; protein; antioxidants; copper; and iron.

It reduces the risk of cardiovascular disease, prevents colon cancers, helps with gastrointestinal inflammation, among other benefits.

Sold fresh, frozen, cooked and as dried flakes or sheets, spirulina and chlorella are popular varieties in North America. Seaweed is typically found in local Asian grocery stores.

“They look slimy; taste salty (red and green type), a bit fishy, chewy in texture and best kept in the fridge

Cabarrus Magazine would like to thank its digital sponsors!

| Prominent position on homepage | Categorized business website listing | Logo placement with hotlink on every page of website | Company profile page To find out more about all of our great print and digital marketing opportunities, please call us at 704-782-2353.

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What’s New Bonefish Grill New construction. The restaurant will be located outside Neighborhood 2 of Concord Mills Mall, Concord.

Completion is slated for early 2017.

• Wide variety of fish selections: Ahi Tuna, Chilean Sea Bass, Rainbow Trout, Salmon • Signature Sauces: Lime Tomato Garlic, Mango Salsa, Herb Pesto, Pan Asian Sauce, Lemon Butter Chipotle Mexican Grill New construction. The restaurant will be located outside Neighborhood 2 of Concord Mills Mall, Concord.

Completion is slated for early 2017.

• Salads, burritos, bowls, tacos; patrons can create their own meal with meat and tofu: steak, carnitas, chicken, barbacoa and sofritas.

49 Yard Line 4539 N.C. Highway 49, Harrisburg • More than a dozen North Carolina craft beers alone • It’s Always Sunny in Philly sandwich, Mad Cow burger, Tuna tacos, Cheerwine braised ribs

Hotshots Sports Bar & Grill 7731 Gateway Lane, Concord • Salads, burgers, sandwiches and pizzas: Fowl Bowl, Mafia Burger, The World Series, The Paisano Outback Steakhouse New construction. The restaurant will be located outside Neighborhood 2 of Concord Mills Mall, Concord.

Completion is slated for early 2017.

• Steak cuts complemented by choices of chicken, ribs, seafood and pasta • Hand-carved Roasted Sirloin, Bone-in Natural Cut Ribeye The Smoke Pit The Smoke Pit and Union Street Bistro are collaborating to enhance the restaurant appeal of Cabarrus Brewing Company: 329 McGill Avenue, Concord. More details to come!

• Smoke Pit: Brisket Super Spud, The Stock Market, Burnt Ends, Dragon Pork Sliders • Union Street Bistro: Crab-stuffed Flounder, Pork Calvados, Chicken Marsala

for freshness. Dehydrated seaweeds can be found in the dry goods section.

Alternatively, try the health food stores or natural grocers,” globaleat.net says. Check out Enoodles; they serve Japanese Seaweed Salad.

So, if you’re game to try something new, Cabarrus County restaurants can provide that first taste. Then the sky’s the limit as to what you can create in your own kitchen. Be an explorer of food! n

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On the Go McManaway to Receive ECHS Award of Merit

The public is invited to the Eastern Cabarrus Historical Society (ECHS) on July 17 as Terry McManaway, local researcher, is presented with the ECHS Award of Merit.

The program will include a “walk” through more than 120 cemeteries in Cabarrus and surrounding counties as McManaway shares his treasure of who’s-who and humorous stories surrounding his journey. He has compiled more than 34,000 local burials in a database as well as 50,000plus photographs. He can now search his database for burials with as little information as the month of death.

The program starts at 2:00pm and the ECHS Museum is located at 1100 N. Main Street in Mt. Pleasant. There is a $3.00 admission fee; society members are admitted free.

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Rowan-Cabarrus Named One of Top Ten Digital Community Colleges For the second year in a row, Rowan-Cabarrus Community College was named as one of the 2015-’16 top 10 digital community colleges by the Center for Digital Education. Placing 6th this year, Rowan-Cabarrus was recognized for its work on mobile technology, smart classrooms and technology innovation.

Colleges surveyed indicated that mobility devices/app support and website redesign are their top priorities in the coming year, followed by cybersecurity tools and testing, network infrastructure modernization, server consolidation and virtualization, and disaster recovery/business continuity.

The college also supports a Bring Your Own Device (BYOD) approach to technology on campus and supports students, faculty and staff with the college’s IT help desk, open 24/7 through a partnership with Blackboard. It has created a stable, secured wireless network that allows students, faculty and staff to connect to network resources using not only college-owned devices, but personal devices like smartphones, tablets or laptops. The Rowan-Cabarrus mobile app allows students to view their entire course load along with detailed descriptions of each class, check their final grades on the go, access Blackboard and even get personalized notifications regarding any holds on their student account.

Southern Grace Distilleries to Relocate Southern Grace Distilleries is moving from its 3,000-square-foot Warren C. Coleman Manufacturing plant location in Concord to the old Cabarrus Correctional Facility in Mount Pleasant, which closed about five years ago. They hope to be in place in their new home in the fall.

Mt. Pleasant Properties, which purchased the old prison, is leasing nearly 20,000 square feet of space to Southern Grace, enabling the distillery to expand the manufacturing of their popular, legally-made moonshine, Sun Dog 130.

Plans include a visitors center, tours, a tasting room and retail space. Hopes are to preserve the history of – and boost tourism in – the Mt. Pleasant area.

iTek Announces Relocation and Major Expansion iTek Corporation, a provider of commercial print and business solutions, announces it is moving its offices and manufacturing facility from Charlotte to new, larger quarters in Concord. The move is expected to be completed by October 1.

According to iTek president, John Rawlins, the move was necessitated by the significant growth the company has realized in the last few years. “As our industry evolves, and our products and solutions have changed and advanced, demand has risen,” he says. “Our new office and manufacturing space is 50 percent larger than our previous facility, and offers a well-planned and more efficient layout.

It will support our continued growth and expansion, and provide a better work environment for current and future staff. We look forward to moving to the Concord area and helping to add to the advancing edge of economic activity in this dynamic area.” iTek’s new facility, along with next door neighbors Amazon and Roush Fenway Racing, will be located at the newly-developed Concord Airport Business Park off Derita Road. Visit www.itek.rocks for more information.

Dermatology Group of the Carolinas Celebrates 25th Anniversary Dermatology Group of the Carolinas, located on Penny Lane in Concord, is celebrating 25 years of serving patients in our community.

Founders Dr. Joseph Roche and Dr. William (Chip) Hoover Jr. have since been joined by professionals in Mohs surgery (removing and repairing skin cancers in critical locations of the face), Pediatric Dermatology, Anatomic Pathology and Dermatopathology (focuses on the microscopic examination of the skin), and cosmetic services.

Dermatology Group of the Carolinas continues to grow, having acquired Salisbury Dermatology Associates in May of 2015. With a staff of more than 70 professionals, they look forward to continuing to meet the needs of those seeking comprehensive dermatologic care.

Murphy Named Silverlake Users Group President Bank of North Carolina announces that Mark T. Murphy, platform systems analyst, has been named president of the regional Silverlake Users Group for the next two years.

Silverlake is the core processing system used by the bank. The user group of 47 banks partner for support and best practices, as well as provide feedback and influence to Silverlake for changes that could improve and enhance the customer experience.

Mark Murphy “I’m honored to be chosen to lead this group, and to have the support of Bank of North Carolina,” Murphy says. He has 16 years of banking experience in the area of information technology (IT) and is retired from the U.S. Air Force. n

July 2016 23 n

Sweet Potato Fly (see recipe, opposite)

Courtesy of NC State University Plants for Human Health Institute

Fruits, Vegetables and Fermentation A few months ago, Aubrey Mast got a text message from her roommate, “Did you mean to leave raw chicken on the counter?”

Mast chuckled.

It wasn’t chicken in the little zip-tight bags; it was SCOBY, or Symbiotic Colonies of Bacteria and Yeast, that she had prepared to share with the participants in her latest Healthy Living class. She was going to talk about the health benefits of fermentation and planned to send each one of them home with a starter culture to make their own kombucha, a fermented tea.

Fermentation is a centuries-old technique for preserving foods. Yogurt is by far the most widely consumed fermented food in American culture, being produced by the bacterial fermentation of milk. Second is likely sauerkraut, a side dish made by layering finely shredded cabbage and salt in a non-porous container and allowing lactic acid fermentation to “work” its culinary magic. (Really, it’s a great science lesson on population dynamics where different bacterias dominate in an increasingly acidic environment.)

Mast works at the Plants for Human Health Institute (PHHI) at the N.C. Research Campus in Kannapolis. As an N.C. State Extension Associate, she develops programs that bring research-based information to the general public; specifically, she focuses on research conducted at PHHI. PHHI faculty are looking at food crops – fruits, vegetables and herbs – that provide benefits to human health. "

Sweet Potato Fly This mild-flavored, fermented beverage offers the health benefits of the superfood, sweet potato.

Research into sweet potato phytochemicals has shown that they are high in antioxidants, can prevent liver damage, and convey heart protective properties and anti-diabetic effects.

INGREDIENTS • 2 large sweet potatoes • 1 gallon water • 2 cups sugar • 1/2 cup whey or kombucha or water kefir (starter culture) • 2 lemons, zested and juiced • 2 tsp. cinnamon • 1 tsp. nutmeg • 1/2 tsp. ginger DIRECTIONS Grate the sweet potatoes. Add other ingredients, stir and cover.

Allow to ferment for three to five days. Strain through a sieve and bottle the fermented liquid. Enjoy a 2-ounce “shot” daily. Store in the refrigerator up to one month.

July 2016 25 n

PHHI’s Healthy Living classes are led by Aubrey Mast, MPH.

One of the programs Mast has launched is the Healthy Living Series, a three-part course that teaches: 1) the health benefits of certain foods, particularly with regard to treating and preventing chronic disease; 2) making food choices based on more information than just taste

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and calories; and 3) demonstrations of recipes and alternative food preparation techniques, including fermentation.

One big area of PHHI research is exploring phytochemicals in foods.

Phytochemicals are plant compounds that provide health benefits without

providing nutritive value. Fermented foods allow these phytochemicals to be more readily absorbed by the body, offering increased health benefits compared to the raw or traditionally cooked fruit or vegetable.

Fermentation immediately targets inflammation and aids digestive problems. It is a treasure trove of probiotics that enhance the gut microbiota. In fact, according to Mast, two ounces of homemade sauerkraut has more probiotics than 100 capsules of a store-bought probiotic.

Mast maintains a wealth of information on the PHHI website, plantsforhumanhealth.ncsu.edu, including a schedule of class offerings (and online registration). The next Healthy Living Series is being held July 12, 19 and 26, 1:00 to 3:00pm, in the Community Kitchen at Cabarrus Health Alliance. If you would like to host Mast to teach a Health Living Class for a group, contact her at 704-250-5471. n

Give Me Shelter THERE ARE SEVERAL ANIMAL RESCUES IN CABARRUS COUNTY, USUALLY PAST CAPACITY, FILLED WITH ADOPTABLE DOGS, CATS AND MORE!

The saying goes, “People that say money can’t buy you happiness have never paid an adoption fee.” These are the faces of the abandoned, neglected and abused, and they’re looking for that second chance. If you’re looking for a furry family member, please consider pet adoption.

Sweet and gentle Molly, 2 1/2, was left to starve to death by her owners.

She was very shy and scared, but has blossomed into a lovable girl that likes to give kisses. Molly is crate trained, sleeps all night and has not had a potty accident in several weeks. She is good with her foster mom’s kids, loves her dogs – both big and little – and wants to play with her cats. She is not a big barker, knows simple commands, and is spayed and up-to-date on her vaccines. Come get a kiss from Molly!

Cabarrus Pets Society P.O. Box 5042, Concord, NC 28027 704-786-7729 petpals@cabarruspets.com www.cabarruspets.com

RAIN, a real cutie at six months old, was surrendered to Ruth’s Memorial Shelter with her three siblings after they were found running down a busy road.

Rain looks to be a Laborador Retriever/ Border Collie mix. She currently weighs about 20 pounds and should top out at about 40-45 pounds. Like all puppies, she likes to run and play, and would do great with an active owner/family.

One that will provide her with puppy training would be even better...come meet her!

SWEETIE, as beautiful as she is, was not taken care of; just look at those fearful eyes. She is a low-energy threeto four-year-old black Laborador Retriever mix that came into rescue heart worm positive. She’s completed treatment and is now ready for an owner/family that will give her the love, time and patience she needs to get over her shyness and allow her to trust.

Sweetie is good with most dogs and all cats. She will soon be spayed and is upto-date on her vaccines. Sweetie needs a chance at a wonderful life!

Humane Society of Concord & Greater Cabarrus County Ruth’s Memorial Shelter 2010 Wilshire Court, Concord 704-784-7387 www.cabarrushumanesociety.org

HS Cabarrus Animal Rescue 590 Crestmont Drive, Concord 704-701-5441 cabarrusanimalrescue@all2easy.net www.cabarrusanimalrescue.org

July 2016 27 n

What’s Happening Brown Bag Coloring for Adults July 1, 8, 15, 22, 29 • 11:00am-12:00pm Mt. Pleasant Branch Library 8556 Cook Street, Mt. Pleasant • Coloring books aren’t just for kids anymore. Bring your lunch and color your stress away. We provide the materials, or feel free to bring your own.

• 704-436-2202 cABARRUS COUNTY FOOD TRUCK FRIDAY July 1, 8, 15, 22, 29 • 5:00-9:00pm 363 Church Street N., Concord • Created for local food trucks to come and showcase their food and talent while promoting the closeness of families • 704-910-9612 Concord Pedals & Pints July 1, 8, 15, 22, 29 • 6:00-8:30pm • Free • A cycling club that holds weekly rides around Concord; open to anyone who owns a bicycle, all types of bicycles accepted.

• Both breweries donate $1 per rider each week to the Cooperative Christian Ministry.

• 603-831-1671; www.highbranchbrewing.com HARRISBURG JULY 4TH CELEBRATION July 1-2 • Free Hickory Ridge High School 7321 Raging Ridge Road Harrisburg Park 191 Sims Parkway • Fireworks, amusements, food, parade, crafts, live musical entertainment • www.harrisburgjuly4th.com

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Piedmont Farmers Market July 2, 9, 16, 23, 30 • 8:00am 518 Winecoff School Road, Concord • Open year-round. Fresh local produce, honey, free-range eggs, antibiotic- and hormone-free beef, chicken and pork.

• 704-425-5559; www.piedmont-farmersmarket.com Rotary Square Farmers Market July 2, 9, 16, 23, 30 (9:00am-12 noon) July 5, 12, 19, 26 (10:00am-1:00pm) 120 Union St. S., Concord • Fresh local fruits and vegetables, free-range eggs, antibiotic- and hormonefree meat • 704-425-5559; www.piedmont-farmersmarket.com HARRISBURG FARMERS MARKET July 4, 11, 18, 25 • 3:00-6:00pm 6960 Robinson Church Rd., Harrisburg • Enjoy fresh, local produce and other locally-sourced goods.

• 704-425-7275; www.harrisburgnc.org/departments/parksrecreation/harrisburg-farmers-market Kannapolis Farmers Market July 7, 14, 21, 28 • 4:00-7:00pm Corner Vance St. and Dale Earnhardt Blvd.

• Fresh produce, dairy products, baked goods, honey and crafts • WIC vouchers, SNAP/EBT and credit cards accepted.

• www.kannapolisnc.gov TODDLER Story Time July 7, 14, 21, 28 • 10:30am Mt. Pleasant Branch Library 8556 Cook Street, Mt. Pleasant • Children from walking age to three years old with caregiver. Songs, stories, finger plays and more, followed by playtime for toddlers and networking for parents.

• 704-436-2202

Movies in the Park: KANNAPOLIS July 8, 22 • 8:30-10:30pm Village Park 700 West C Street, Kannapolis • Most nights begin at 7:30pm with music and entertainment before the movie. Movie starts at dusk.

• Blankets, lawn chairs and picnics/coolers are permitted, and concessions will be available.

• 704-920-4343; www.kannapolisnc.gov treet Light 5K July 8 • 7:30-9:00pm Historic Downtown Concord • Pre-registration: $15; race day: $20 • Start/finish line will be on Means Avenue and the race will run through downtown Concord, utilizing the Greenway System.

• Festival and live music: 6:00-9:00 • www.concordparksandrec.org.

2nd Saturday Open Studios at CLEARWATER ARTIST STUDIOS July 9 • 10:00am-4:00pm 223 Crowell Drive N.W., Concord • Several art studios on premises will be open with resident artists present to talk to, watch work, etc. Paved, free parking on-site.

Concord’s Historic Downtown and eateries close by.

• 704-784-9535; clearwaterartists.com Harrisburg Food Truck Rally July 9 • 5:00-9:00pm Hagler Street (Carl Parmer Drive), between Kee Lane and Main Street, Harrisburg • A family-friendly evening in Town Center.

Bring lawn chairs and blankets.

• Leashed dogs welcomed, no alcohol allowed.

• www.eatfromatruck.com

Kannapolis Cruise-In July 9 • 1:00-7:00pm • Free Corner of West Avenue and First Street, downtown Kannapolis • This family-fun event brings out thousands of show cars and spectators.

• 704-932-3808; www.cabarrusevents.org The Cabarrus Quilt Guild July 11 • Doors open at 6:00pm Forest Hill United Methodist Church 265 Union Street N., Concord • Meet & Greet/refreshments: 6:15-6:45pm • Quilts of Valor presentation to local vets • July 16: Quilts of Valor workshop – Covenant Church of Harrisburg, 9am-3pm • www.CabarrusQuiltersGuild.com Bojangles’ Summer Shootout July 12, 19, 26 • 5:00-8:00pm Charlotte Motor Speedway • Adults: $8.00; children under 14: free • Tow Truck Competition on July 12, a one-night only battle between six local tow truck companies to see who can get the job done the fastest.

• Little Luggies 600 on July 19, a race pitting some of the best young racers against one another on motorized power wheels.

• Media Mayhem School Bus Race on July 26 takes center stage for one of the Shootout’s most popular school bus showdowns.

• 800-455-3267; www.charlottemotorspeedway.com chamber Business After Hours July 12 • 5:30-7:00pm Hilbish Ford 2600 S. Cannon Boulevard, Kannapolis • Members are FREE; non-members are welcome three times per year: first visit is free, second and third visits are $10.

• Chemin Duffey: 704-260-8110; coordinator@cabarrus.biz

Small Business Counseling July 13 • By appointment (second Wednesday of each month) Harrisburg Town Hall 4100 Main Street, Harrisburg • Free, confidential counseling for advice on business planning, growth, problem solving, funding, marketing • Complete the Request for Counseling form and you will be contacted within 48 hours: www.rccc.edu/sbc • Sponsored by RCCC: SBC • Barbara Hall: 704-216-7222 Thursdays on Main: Evening July 14 • 6:00-9:00pm Veterans Park 119 North Main Street, Kannapolis • Featuring Boat Rockers • Free performances by various musicians, ranging from bluegrass to classical to country and rock music. Held under the oak trees, dinner will be available or attendees can bring their own picnics.

• 704-920-4343; www.kannapolisnc.gov SUMMER CONCERT SERIES July 16, 30 • 7:00-10:00pm • Free Village Park 700 West C Street, Kannapolis • Blankets, lawn chairs and picnics/ coolers are permitted; concessions will be available.

• Sponsored by the Kannapolis Parks and Recreation Department • 704-920-4343; www.kannapolisnc.gov children’s theater July 20 • 10:30am Veterans Park 119 North Main Street, Kannapolis • Featuring Upcycled Cinderella • Kids of all ages will enjoy these free performances in the park!

• www.kannapolinc.gov Memory Cafe´ July 20 • Free (third Wednesday of each month) Faith Coffee & Sweets 5040 N.C. Highway 49, Harrisburg • Open to anyone experiencing dementia, their loved ones and/or their care partners.

Share time, stories and journeys together while having fun in a social setting.

• No preregistration is required.

• Michelle Marciniak: 704-698-6324; michelle.marciniakcarillonassistedliving.com

CABARRUS CHRISTIAN Women’s Connection July 21 • 9:30am • $15 Cabarrus Country Club 3247 Weddington Road, Concord • All That Jazz: Featuring Tempe Brown, former nightclub singer • Putting The Puzzle of Life Together Without The Box Lid by guest speaker, Tempe Brown, a Stonecroft regional speaker trainer • Brunch Music: Martha Campbell • For reservations (July 18 deadline) and information, contact Barbara at 704-7862722 or barb1960@windstream.net.

Sponsored by the Cabarrus Christian Women’s Connection, an affiliate of Stonecroft Ministries Union Street Live! Concert & Block Party July 21 • 6:00-9:00pm Historical Downtown Concord • Free outdoor summer concerts featuring regionally recognized musical entertainment in a family-oriented environment • Main Stage: Fantastic Shakers; North Stage: Feedback • 704-784-4208; www.concorddowntown.com SMALL BUSINESS SATURDAY July 23 • All Day Historic Downtown Concord • Make a purchase at any participating business and enter into a drawing for $100 in Downtown Concord Dollars to be spent in participating businesses.

• 704-784-4208; www.concorddowntown.com Stories Under the Stars June 23 • 7:00-8:00pm Village Park 700 West C Street, Kannapolis • Featuring Piedmont Dance Ballet • Join us for this unique literary performing arts event. Programs are geared toward families with children of all ages.

• 704-920-4343; www.kannapolisnc.gov

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At a Glance Accountants Solutions Accounting, Tax & Consulting 1 Buffalo Avenue N.W., Suite 2203 Concord, NC 28025 704-918-4274 www.yourtaxguys.com

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Antiques & Collectibles The Depot at Gibson Mill Page 2 325 McGill Avenue N.W., Concord, NC 28027 704-787-9351 www.depotgibsonmill.com

Automotive Sales Ben Mynatt Family of Dealerships 281-289 Concord Parkway S. Concord, NC 28027 704-786-2151 (Cadillac) 704-788-2121 (GMC) www.benmynatt.com

Land Sales

New Hope Worship Center Page 2 452 Brookwood Ave. N.E., Concord, NC 28025 704-786-0155 www.newhopewc.org

American Land Corporation Charlotte 21031 Catawba Avenue, Suite 105 Cornelius, NC 28031 704-535-4100 www.americanlandcorporation.com

Civic Organizations

Addiction Hotlines The Addiction Recovery Network 800-467-8861

Churches

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Banking Services Wells Fargo Page 32 400 Ashdale Court, Concord, NC 28027 1501 S. Cannon Blvd., Kannapolis, NC 28083 50 Union Street, Concord, NC 28025 984 Concord Parkway N., Concord, NC 28027 5075 Highway 49S., Harrisburg, NC 28075 704 N. Cannon Blvd., Kannapolis, NC 28083 216 West Avenue, Kannapolis, NC 28081 868 Church Street, Concord, NC 28025 1-800-946-9524 www.wellsfargo.com

Breweries/Event Venues Cabarrus Brewing Company Page 17 329 McGill Avenue, Concord, NC 28027 704-490-4487 www.cabarrusbrewing.com

Business Development Concord Downtown Development Corporation Page 9 30 Cabarrus Avenue W., Concord, NC 28025 704-784-4208 • 704-784-2421 (f) www.concorddowntown.com

Cabarrus Regional Chamber of Commerce 3003 Dale Earnhardt Blvd., Suite 2 Kannapolis, NC 28083 704-782-4000 www.cabarrus.biz

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Pharmacies

Blue-J Page 12 Serving Cabarrus County and the Greater Charlotte Metro Area 704-589-3148 www.bluejsmallofficecleaning.com

Dentists Robert Rogers, DDS Page 11 980 Lee-Ann Drive, Concord, NC 28025 704-793-1535 • 704-746-9670 fax www.drrobertrogersdds.com

Financial Advisors

Harrisburg Hometown Pharmacy Page 21 5006 Highway 49 S., Harrisburg, NC 28075 704-454-RX4U (7948) www.harrisburgpharmacy.com

Photographers Michael A. Anderson Photography Page 10 38 Union Street S., Concord, NC 28025 704-701-5908 mike@michael-a-anderson.com www.michael-a-anderson.com

Plant-based Nutrition Research

Edward Jones Page 2 Max Miller 143 Union Street S., Concord, NC 28025 704-793-1189 www.edwardjones.com

Plants for Human Health Institute N.C. State at N.C. Research Campus 600 Laureate Way Kannapolis, NC 28081 704-250-5400 www.plantsforhumanhealth.ncsu.edu

Funeral Homes

Print & Technology Services

Hartsell Funeral Homes Page 10 460 Branchview Dr. N.E., Concord, NC 28025 704-786-1161

Modern Impressions 5029 West W.T. Harris Blvd.

Charlotte, NC 28269 800-840-2554 www.modernimpressions.com

13575 Broadway Avenue, Midland, NC 28107 704-888-5571 522 N. Second Street, Albemarle, NC 28001 704-983-1188 www.hartsellfh.com Page 21

Jewelry Stores Grimsley’s Jewelry Page 3 5405 Village Drive N.W., Concord, NC 28027 704-788-4653 www. grimsleysjewelry.com

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Meat Retailers Omaha Steaks 800-663-8971 www.omahasteaks.com/fire19

Cleaning Services – Office

Wilkinson Funeral Home 100 Branchview Drive N.E. Concord, NC 28025 704-786-3168 www.wilkinsonfuneralhome.com

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Professional Sports Kannapolis Intimidators P.O. Box 64, Kannapolis, NC 28082 704-932-3267 www.intimidatorsbaseball.com

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Restaurants/Catering Services Bistro Catering & Events Page 13 48 Union Street S., Concord, NC 28025 980-621-6333 www.bistrocateringandevents.com