(ISSN 0008-6746) (USPS 832800) Volume 56, No. 12 Published monthly by
Scott Gates, CCC Editor
Warren Kessler Creative Director
Renee C. Gannon, CCC Senior Associate Editor
Rue Reynold Editorial Assistant
Jessica Armstrong Graphic Designer
Tara Verna Creative Services Associate
Donna Natosi Digital Strategist
Keith Alexander Advertising Keith@carolinacountry.com
Joseph P. Brannan Executive Vice President & CEO Nelle Hotchkiss Senior Vice President & COO
Kristie Aldridge, CCC Vice President
North Carolina’s electric cooperatives provide reliable, safe and affordable electric service to 1 million homes and businesses. The 26 electric cooperatives are each member-owned, notfor-profit and overseen by a board of directors elected by the membership.
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20
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27
Fruitcake Face-Off
Love it or leave it? Two experts weigh in.
Carolina Voices
What’s your favorite holiday tradition?
Cornbread Recipe Revelations
Kitchen secrets exposed.
Where There is Darkness, Light
Community proves stronger than Helene’s devastating power. 9
Favorites On the Cover
We don’t know what it is about this time of year and fruitcake, but there’s no denying it’s a holiday tradition for many. And for those who may not think so highly of fruitcake, we have a recipe for nut cake — as well as its fruit-filled cousin — on page 9. Photo (and baking) by Tara Verna.
To help you deck the halls, we’ve partnered with Fisherman Creations to give away one of their uniquely NC Crab Pot Christmas Trees. Learn more on page 28.
From Our Readers
New Beginnings
The article “Secrets by the Sea” (September 2024, page 16) about the Kindred Spirit mailbox was excellent. I was both surprised and pleased to read about the history of this special place, and to see the picture of the original owner. One item not in this article is that this mailbox was specifically mentioned in the Nicholas Sparks novel “Every Breath,” which was how I first learned about it. My husband and I drove to Sunset Beach in January and found the mailbox after a cold and invigorating walk. The wind was blowing the sand behind us while the waves were crashing on a beautiful winter day. Both of us wrote in the journals as a “new beginning” for 2024. We plan to do the same thing for January 2025. The walk is long but worth it. Thanks for this wonderful article.
Linda Barron, Spring Lake, a member of South River EMC
Prayers and Thanks for Lineworkers
Thank you for the pictures and kind words said about our linemen (“Communities Work Through ‘Hardships and Heartbreak’ in Wake of Helene,” November 2024, page 6). I am still in shock, and tears still want to come when I think of Hurricane Helene. I am very fortunate no trees hit my house — I had some leaking, but I am very blessed.
There are so many stories that people want to share in my area. The loss of life, loss of towns, loss of homes is so tear-jerking. But I saw and still see our electric linemen working tirelessly. I know I speak for many, many people when I say thank you, guys! You were in my prayers and still are.
I’m 74 years old and have lived in our home for 48 years. I’ve never seen anything like this in McDowell County.
Ann Barrier, Nebo, a member of Rutherford Electric
Carolina Snapshots: Submit your photos!
February theme: In Love (Deadline Dec. 20)
March theme: Farm animals (Deadline Jan. 20)
Send us your best shots based on the upcoming themes — we’ll pay $25 for those published. Submit high resolution digital photos and find full terms and conditions at carolinacountry.com/snapshots (no emails, please). We retain reprint and online rights for all submissions.
THIS MONTH: Fruitcake: Love It or Leave It?
In last year’s December issue, we ran a feature story about eggnog, and we were amazed at how divisive the topic was. We’re continuing the theme this month with a food tradition I’ve always loathed: fruitcake. I recently joked that a fruitcake my brother gifted me would be stored in the garage until I could find a use for it, although I may very well be in the minority. Take a look on page 9 and choose a side. Also, we continue coverage of Helene’s aftermath throughout this issue — please consider holiday shopping with a Western NC business, which you can learn more about on page 6.
—Scott Gates, editor
My heart breaks for the Appalachia area and the people who have made this land their home for generations. My Daddy was from Murphy, and I still have much-loved cousins there. They have made their home there since birth and will probably die there. Daddy moved to Gastonia where my brothers and I were born, but I know each and every town that was devastated by the flooding by heart. When my Grandparents were alive, we made the long trip thrugh Black Mountain, Spindale, Morganton, Bat Cave, Cherokee and Chimney Rock many times. When I began to drive, the mountains drew me and I rambled all over the Blue Ridge Parkway, took friends from work to Asheville, the Biltmore House and Grove Park Inn! As we watch donations and workers pour into the area, we can only give material things and support as they need it. The Appalachian people that I know will survive and come out stronger. Our beautiful state will resurrect and again give joy and peace to the thousands that visit. As the song goes, “a country boy will survive!”
Ruth Nesbitt, New Bern, a member of Carteret-Craven Electric Cooperative
Correction to our October Issue
Thank you to the eagle-eyed reader who wrote in about “All About Ava” on page 26. We noted novelist Edna Ferber as a North Carolina author. Although Ferber drew inspiration from a visit to NC in writing “Showboat,” she was born in Michigan, and primarily lived in Wisconsin and New York City.
WNC Strong
Jones-Onslow
Moving Mountains Through Cooperation
By Dirk Burleson
It’s hard for many to comprehend how a hurricane could so dramatically affect the mountains of North Carolina as Helene did in late September. I’ve heard it countless times: the mountains are where many from the coast go to escape the wrath of Atlantic hurricanes, and yet, here we are.
Helene delivered massive amounts of rainfall to a region where any precipitation is channeled through typically quiet brooks, streams and scenic rivers, winding through idyllic communities. But so much rain, measured in feet, not inches, and tropical storm winds proved too much.
Rutherford EMC and our sister electric co-ops in Western North Carolina had built our systems from the ground up over decades. Within hours, Helene had left much of it in shambles, leaving 236,000 co-op members without power, as well as severe damage to homes, businesses, roads — and the loss of human life.
“We are in this together, and brighter days are coming.”
When stepping back to assess the damage from such an event, it can be overwhelming. One of the few truths that can bring hope in such times is knowing we’re not alone. For electric cooperatives, that truth shines through in one of our very founding principles: Cooperation Among Cooperatives.
It sounds simple enough, but in times of need it can mean the difference between success and failure. In the case of Helene, that cooperative principle brought more than 500 lineworkers to our region to join local co-op crews in restoring power to co-op members in as short a time as possible. Contractors and crews from more than 30 electric co-ops in 11 states, including from all parts of North Carolina, made the drive into unknown conditions — leaving warm beds and
families behind — to do whatever it took to get power back on.
It was a Herculean effort. In many cases, crews had to cut their own paths to access downed lines, navigating washed out roads, floodwaters, mudslides and countless thousands of downed trees. Our co-op, Rutherford EMC, had 6,800 total miles of power lines damaged or destroyed, nearly 90% of our system. The three other electric co-ops impacted the most, Blue Ridge Energy, French Broad EMC and Haywood EMC, saw similar devastation.
But with the help of those who traveled so far to come to our aid, we systematically worked through the damage to restore power throughout Western North Carolina, allowing us all to turn our focus on helping our communities get back on their feet. As any who are from our region know, we have a long way to go before we get back to anything resembling normal, and for many who suffered unimaginable loss, that “normal” will never be restored. But we are in this together, and brighter days are coming.
We thank our members for your patience and understanding as we worked to get power back online, many of whom housed, fed or otherwise supported the army of lineworkers in the field. And we thank our peer cooperatives from North Carolina and across the country who came to our aid. We could not have done this without you.
Dirk Burleson is the general manager for Forest City-based Rutherford EMC.
4-H CAMP TEACHES RESPONSIBILITY
For many, 4-H camp is a first experience cleaning a cabin or setting a table. It may also be the first time campers work with others to overcome challenges.
4-H CAMP PROMOTES PHYSICAL HEALTH
Combined with activities like swimming, canoeing, horseback riding, hiking and more, youth learn how to enjoy physical activity.
4-H CAMP CULTIVATES A SENSE OF BELONGING 4-H Camp gives young people the opportunity to be themselves while appreciating others with values, attitudes and abilities different from their own.
4-H CAMP TEACHES INDEPENDENCE
Children are encouraged to push their boundaries, step out of their comfort zones and grow the self confidence necessary to become independent.
4-H CAMP BUILDS AFFINITY FOR NATURE
Far from the digital screens at home, 4-H campers are fully immersed in the natural world.
NC Farm Provides White House Christmas Tree
For the second year in a row and the 16th time since the tradition began, a North Carolinian will be headed to the White House for the holiday season: “Tree-mendous,” a 20-foot Fraser fir from Cartner’s Christmas Tree Farm in
Avery County. The tree will be decorated and on display in the Blue Room of the White House.
Cartner Christmas Tree Farm, served by Tennesseebased Mountain Electric Cooperative, was selected to provide the tree by the National Christmas Tree Association, and has been growing Fraser fir Christmas trees for wholesale and choose-and-cut customers since 1959. The farm was founded by the late Margaret and Sam Cartner, who was instrumental in organizing the NC Christmas Tree Growers Association, and is now managed by their sons, David, Jim and Sam Jr.
“We are honored to have the opportunity to represent the Christmas tree growers of America, by continuing the tradition of providing a farm-grown Christmas tree to the White House Blue Room, which will be viewed by millions of people,” Sam Cartner Jr. said.
The Cartner’s farm, along with other tree farms across Western North Carolina, lost thousands of trees during Tropical Storm Helene. Visit ncchristmastrees.com to search for and support NC choose-and-cut tree farms.
Field of Dreams Celebrates 20 Years
In October, approximately 20,000 children from across the state visited the Field of Dreams exhibit at the NC State Fair, a partnership between North Carolina’s Electric Cooperatives and the NC Department of Agriculture. The exhibit marked its 20th year in 2024.
Field of Dreams featured gardens full of dozens of NC-grown crops, including soybeans, peanuts, sorghum, and other herbs and greens, helping kids make the connection between the food they see growing and what they see on their plates.
The interactive exhibit was staffed by local FFA chapters and 4-H clubs as well as employees from the North Carolina Department of Agriculture and Consumer Services.
Shop WNC
A new website, shopwnc.com, was created by volunteers in North Carolina counties impacted by Tropical Storm Helene, dedicated to helping to support mountain region communities and small businesses that endured significant losses due to the storm.
The site includes a variety of online shops, artist galleries, restaurants and more — as you shop this holiday season, please consider supporting these Western North Carolina businesses!
The 2023 White House Christmas Tree was presented by Cline Church Nursery, a member of Blue Ridge Energy.
whitehouse.gov
Photos by Josh Conner
Big Questions About Our Brighter Future
Your Energy Questions, Answered
We received some great questions from readers about articles in our October issue. Drop us a line any time at editor@carolinacountry.com if you want to learn more about a topic.
Q: Great idea growing food with less land and water (“From Box to Bowl,” page 10), but the article does not include the electricity costs of this endeavor. Why?
A:The type of container farm being used is designed to power different systems like lighting, pumps, fans and environmental controls on one of three modes: eco, standard and performance. Spanning these modes, power use could range from 151–350 kilowatt-hours (kWh) per day, according to Freight Farms. There are a lot of variables that can affect that, so James Sprunt Community College is working with Four County EMC and North Carolina’s Electric Cooperatives to monitor the farm’s energy use throughout its first year of operations.
“During this first year, we’re gathering data and working to understand how we can optimize the farm and maximize energy efficiency,” explains Kara Gravinese, innovation and business development analyst for North Carolina’s Electric Cooperatives. “From an electricity standpoint, we anticipate the Freight Farm to have a greater energy intensity per acre than traditional farming. Conversely, we expect significant savings on water, diesel fuel, pesticides and fertilizer. It’ll be valuable to see how hydroponic crop production compares over time and demonstrate if it can be a cost-effective method of farming for our members.”
Q:You say nuclear power is safe (“Safe, Steady and Emissions-Free,” page 6). What do you do with the waste?
A:At the Catawba Nuclear Station, used fuel rods are cooled in large pools for an average of 10 years before being transferred to 18-foot tall, long-term storage canisters, designed to keep fuel safe without power or moving parts. Catawba came online in 1985, and all fuel used since then is still onsite.
The volume of waste generated by nuclear plants is remarkably small: If all the electricity an individual used for 70 years was generated at nuclear facilities, the used fuel from that power would be about the size of a hockey puck.
Spent fuel casks are designed for long-term storage above ground.
Renewables to Generate Nearly Half of Global Electricity by 2030
Renewable energy generation is now projected to meet almost half of global electricity demand by the end of this decade, according to the “Renewables 2024” report from the International Energy Agency (IEA, iea.org). Global renewable additions of 5,500 GW by 2030 would roughly equal the current power capacity of China, the European Union, India and the United States combined.
Solar PV and wind together account for 95% of projected renewable growth, and China will account for 60% of that new global capacity. That would make China home to almost half of the world’s total renewable power capacity by the end of the decade.
“This report shows that the growth
20232030
of renewables, especially solar, will transform electricity systems across the globe this decade,” said IEA Executive Director Fatih Birol. “Renewables are moving faster than national governments can set targets for.”
The report also looks at the state of manufacturing for renewable technologies. By 2030, China is expected
Source: IEA
to maintain more than 80% of global manufacturing capacity for all PV manufacturing segments.
“Given the growing international focus on industrial competitiveness, solar PV manufacturing capacity is forecast to triple in both India and the United States by 2030, helping global diversification,” the report said.
Duke Energy
In praise of fruitcake’s unusual nature
I’ve heard the doorstop jokes, and endured the shocked expressions and suggestions that I need a checkup from the neck up.
All because of my love for a food that I dare not speak its name in gourmet company.
I love fruitcake.
Yes, made from tubs of gleaming candied fruit. Even the “green things,” which are an honorable fruit called citron, a variety of citrus fruit that’s important in the Jewish harvest festival of Sukkot. (Or they might be green marachino cherries. Or dyed pineapple, depending on the blend. I don’t judge.)
I love the cake’s unusual nature, that there’s nothing like it the rest of the year. The burst of sweetness against the buttery cake. And the history. According to “Favorite Fruitcakes” by Moira Hodgson — yes, I own a book about fruitcake and wish I’d written one — they have a solid British history, and have been mentioned in literature, not always as the butt of jokes. In Truman Capote’s beautiful “A Christmas Memory,” the narrator recalls he and his beloved cousin gathering ingredients and making fruitcakes for gifts, and what it meant to him as an awkward, neglected child. Fruitcake lover or not, read it.
candied fruit from the A&P and chopped walnuts. No shelled nuts back then, so the two of us cracked walnuts while watching her soaps, which was tedious work, but I learned a lot — such as that a woman could have a baby without a husband.
She made minimalist fruitcake, but it
If we ate it all before Christmas, she bought a Claxton cake. Everyone in the South knows Georgia’s Claxton. Log-like in color and shape, stickysweet, it’s the fruitcake that birthed a thousand haters. It’s not my favorite, either. But someone’s eating it — the company sold nearly $2 million worth in 2023.
Nor do I extol cake from a popular North Carolina bakery, which it proclaims is “full of nuts.”
Then it’s not fruitcake, y’all. It’s nut cake. I’m willing
I conceded to a fruitcake-hating husband and developed a recipe using dried fruit, which is acceptable. But I make fruitcake cookies for myself and let my fruitcake flag fly. Or I would if I could find one.
The only time my mother baked anything but cornbread was a fruitcake for which she combined boxed date-nut quick-bread or spice-cake mix with a tub of
Reader Poll Results
Debbie Moose grew up in WinstonSalem and now lives in Raleigh. She has authored seven cookbooks, including “Southern Holidays: A Savor the South Cookbook.”
Our social media followers have their own opinions about fruitcake, and they shared them in response to a recent poll, where we asked: Do you love fruitcake, or despise it? Follow us on Facebook and Instagram (@carolinacountrymagazine) to participate in future polls.
“I make my favorite aunt’s fruitcake recipe every year and mail one to my cousin in Pennsylvania. It’s one of my favorite activities at Christmas. I have warm memories of my mother and his mother cracking nuts, heating a fresh coconut to crack and mixing the candied fruits together for a delicious cake. If it is made right and baked perfectly, it is the perfect Christmas cake.”
Shirley C. Routh
“Homemade fruitcake by mom was the best holiday treat. Dad hand cracked the nuts.”
Barry Thomas
“Claxton fruitcake was always a favorite at our house during the holidays!”
Karen B. Kiser
James Russell Moore Jr., who I affectionately called Papa, loved feeding his grandchildren. I was his oldest. As a child, I was a skinny girl and a finicky eater. But anything my Papa made, I was at least willing to try. And as a child, every Christmas I could count on two gifts from Papa: a homemade fruitcake and a hermit cake (a type of nut cake).
I didn’t care for the dense fruitcake with all its candied jewels in it, like bright colored cherries. I would nibble around the fruit and just eat the cake part, which left little to eat. As time, went by, I just ate the hermit cake.
The hermit cake, which is filled with dates, raisins, English walnuts and almonds, is believed to have originated as a colonial New England cookie recipe. I’m not sure how the recipe crept into our family tradition, but I’m glad for it.
Papa made the cakes on a weekend afternoon in the fall, often when my mother or aunts could help with the stirring, especially as Papa got older and his hands hurt from arthritis. He baked them in the same fluted pan as his pound cakes. Then he soaked them in his homemade wine, wrapped them tightly in cheesecloth and aluminum foil and let them age for nearly a month.
Fond memories of Papa’s Holiday Hermit Cake
The cakes arrived at our home sometime between Thanksgiving and Christmas. My mother had her own tradition to greet the arrival of Papa’s cakes. She always served the moist slices of hermit and fruitcake to us with hot tea from a real China teapot. It was a
winter tea party for me and my two sisters, Britta and Bernadette, as we sat at a small table in the kitchen for
I learned a lesson that would guide me into adulthood during those meals. Food tastes better when it’s shared. Those were some treasured memories of sitting down with family and sharing that holi-
After Papa’s death in October 1988, my Uncle William Booker Moore became the keeper of Papa’s recipe notebook. But Papa’s instructions for making the hermit cake were incomplete. Even though I am an accomplished cook, I couldn’t determine when and how to add the ingredients in a way that would maintain the cake’s rich texture.
Executive Chef Walter Royal of Raleigh’s iconic Angus Barn restaurant stepped in and updated Papa’s recipe for me. He sent me the cake, and I took it to my mother’s home in Lynchburg that Christmas. As she cut the dense cake and put a piece in her mouth, I saw a few tears in her eyes. I knew she was thinking about her daddy.
Bridgette A. Lacy is a journalist who writes about food for the Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer. Connect with her on Twitter @bridgettealacy
“Ugh, fruitcake is definitely a doorstop. Mom loves it, though.”
Donna McLean
“Depends on the fruitcake. My grandma’s was amazing. Most others I don’t care for.”
Amy Marie Leave It!
Dried Fruit Fruitcake
VS.
Papa’s Holiday Hermit Cake
I adapted this recipe from one in “The Joy of Cooking” for those who object to candied fruit — and “green things.” Although you could substitute ( I like ‘em). Don’t skip the soaking or the dried fruit will absorb moisture from the batter, making for a dry cake. If using a candied fruit blend, soak for about 10 minutes before continuing.
21/2 cups chopped dried fruit*
Dark rum, spiced rum or bourbon**
1 cup chopped pecans
4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
11/2 sticks unsalted butter, at room temperature
2 cups sugar
5 eggs
1 teaspoon vanilla
Preheat the oven to 325 degrees. Grease two 81/2- by 41/2-inch loaf pans well.
Place the dried fruit in a large bowl, then pour in enough rum or bourbon to cover the fruit. Let sit for about 1 hour, then drain well.
Sift the flour and salt together. Place the butter in the large bowl of a stand mixer and beat until smooth and creamy, then beat in the sugar until light. Whisk together the eggs and vanilla, then gradually add to the butter-sugar mixture while beating. With the mixer on medium, gradually beat in the flour mixture, stopping to scrape the sides of the bowl as needed. With the mixer on low, or by hand, fold in the dried fruit and pecans until evenly distributed.
Bake for 1 hour or until a toothpick or cake tester inserted in the center of the cakes comes out clean. It may take a bit longer depending on your oven. Let the cakes cool in the pans on a wire rack for 30 minutes, then release them from the pans and let them finish cooling to room temperature on the rack.
Optional: When the cakes are still slightly warm, wrap in rum- or bourbon-soaked cheesecloth, then in aluminum foil and place in a resealable bag. Let soak for at least several days before serving.
* Dried apricot, mango, pineapple and cranberries are a good combination. Use wet kitchen shears to cut the larger fruits into pieces about a half inch or so large.
** For an alcohol-free alternative: Put the fruit and enough orange juice to cover in a large pan on the stove over medium-low heat. Let the juice and fruit get warm but don’t let it come to a boil; lower heat if necessary. Gently warm the fruit for about 20 minutes, stirring frequently, until it’s a little soft. Drain well and continue with the recipe.
Yield: Makes 2 loaves
Executive Chef Walter Royal of Raleigh’s Angus Barn restaurant updated this recipe for me, a family favorite from my grandfather Papa. Walter found the flavor and moistness of this hermit cake impressive.
3 cups unsalted butter, at room temperature
4 cups sugar
9 eggs, separated 7½ cups cake flour, sifted
2½ cups chopped almonds
3½ cups chopped walnuts
2 cups raisins
2 cups chopped dates
3 tablespoons lemon juice
½ teaspoon salt
½ teaspoon baking soda
3 teaspoons baking powder
6 tablespoons cinnamon
3 tablespoons vanilla extract
1 (750-milliliter) bottle fruity white wine
Preheat the oven to 250 degrees. Butter and flour two 10-inch loaf or Bundt pans.
Using an electric mixer, beat the butter and sugar on low speed until a creamy texture is reached, being careful not to overmix. Add the egg yolks one at a time, mixing thoroughly after each addition.
In a separate bowl, whip the egg whites to a firm peak.
In another bowl, combine the flour, almonds, walnuts, raisins, and dates. Fold the butter mixture into the flour mixture. Add the lemon juice, salt, baking soda, baking powder, cinnamon, and vanilla. Fold in the whipped egg whites.
Pour half the batter into each pan and bake for 2¼-2½ hours.
While the cakes are baking, pour the wine into a saucepan and bring it to a boil over medium heat; lower the heat and simmer until the wine is reduced by about two-thirds. When the cakes are done, pour the syrup over the cakes and wrap in cheesecloth. Place in the refrigerator. When ready to serve, decorate with sliced almonds and powdered sugar if you like.
Sarah Gore serves culinary creations with hometown love
By Tori Jones
Pleasant Plains Church Road, Whiteville Open Tuesday through Saturday, 10 a.m.–5 p.m.
Chef Sarah Gore Events & Catering sarah@chefsarahgore.com or 910-840-3362
Facebook.com/chefsarahgore chefsarahgore.com
Take one part work ethic and a culinary arts degree from Johnson and Wales University, add the joy that happens when food brings people together, and combine it with a Southern girl who loves her hometown and has a whole lot of creativity.
Now finish with the support of family and friends, and a reputation for scrumptious food that spreads like wildfire, and you have the inevitable success of Chef Sarah Gore Events and Catering, and now Chef Sarah’s Market, both located a few miles outside of her beloved hometown, Whiteville.
After several years managing The Boundary House Restaurant in Calabash, Sarah opened her catering business in 2016, armed with three chafing dishes. It quickly grew, and in 2018, she and her father, David Gore, who serves as Board President for Supply-based Brunswick EMC, converted a section of his business warehouse into a full commercial kitchen. Business was booming — and then Covid hit.
“I was flying to Vegas for a catering convention the weekend before everything shut down and booked eight caterings on that flight,” Sarah remembers. “Then everything stopped, and I realized I had to do something. My special pimento cheese and chicken salad was popular,
so I posted on Facebook that it was available for pre-order and pickup. The response was huge — so much that I had to add two commercial refrigerators.” People suggested she offer full meals for pickup. She did, the first week selling 40, the next week selling 250. “From there it just grew organically, until there was no need to pre-order.”
Chef Sarah’s Market opened in August of last year, offering everything from shrimp and grits and pulled pork to smothered chicken, meatballs marinara and crab cakes. There’s a freezer section too, with selections that are created especially to freeze well, like made-from-scratch lasagna and meatloaf.
“We have some staples, but we’re always trying new things,” Sarah says. “I have a wonderful, very talented team. We don’t cook from recipes; we cook like we cook at home for family and friends. We cook with love, and we can tell when it’s just right. We get to know our customers like family. If someone has a food allergy,
we’ll make something special just for them. We love what we do, and enjoy the process.”
If all this care and expertise sounds expensive, it’s not. The family-style meals cost around $10 per person. The catering side of the business is still going gangbusters as well, with weddings, corporate events and private dinners.
“It’s the personal small town touch that means so much. I love Whiteville, it’s where my heart is, and this whole area is special, that’s why I had to try to make it work here,” Sarah says, who has trained as far away as Florence, Italy, but first fell in love with cooking thanks to her dad and grandmother (Ma-Ma). “I’m just a homegrown girl, trying to work hard, be a good person and enjoy what I’m doing. If it’s someone’s wedding, I treat it like it’s my own. It’s more than food, it’s all about the people we’re serving and their experience.”
Tori Jones is president of Wilmingtonbased Clove Marketing and supports the Brunswick EMC communications team.
Chef Sarah’s Market
(Left to right) Kelli Cribb, Sarah Gore and Ndia Marlow
The Spirit of Kwanzaa
Celebrating a holiday forged in the fires of resilience
By Rue Reynold
At a time when the world felt both turbulent and transformative, the Civil Rights Movement was reshaping lives, yet something was missing. While the 1960s brought waves of social change, roots sometimes felt distant, and stories of heritage and history often went untold or underappreciated. One fateful day in 1966, Kwanzaa was born — a holiday with no religious ties but a story and a voice that binds communities together worldwide.
Connection through tradition
At the heart of Kwanzaa lies the Seven Principles known as the Nguzo Saba. From December 26 to January 1, each day honors a guiding value: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith. Individuals and families are invited to reflect deeply on how these values have shaped their past, guided their present and will transform their future.
Central to this celebration is the lighting of the Kinara, a special seven-branched candle holder with candles of three colors: black represents the African people, red symbolizes their struggles, and green signifies hope and a commitment to a brighter tomorrow. Kwanzaa is a holiday designed to spark meaningful conversations, foster a sense of purpose for building stronger and more connected communities, and ignite passion for one’s goals.
Honoring roots
Brightly colored fabrics with intricate designs, such as dashikis or kaftans, are often worn to honor the holiday’s cultural origins. These clothes represent pride and a deep connection to heritage, giving the event a unique and vivacious atmosphere.
Food also plays an important part to Kwanzaa’s joyful and evocative celebration. On the final day, families and communities come together for the Karamu feast, a grand gathering that features a variety of dishes inspired by African and African-American cuisine. Think savory stews, collard greens, fried plantains, jollof rice — a diverse spread that reflects the richness of African culture and tradition.
And like other holidays this time of year, Kwanzaa has a gift-giving tradition as well, but with a twist! The goal is to give something that adds value to the recipient’s life and promotes creativity and growth. Rather than simply offering material or flashy items, gifts are often handmade or may include books or art that have cultural significance. This approach reflects Kwanzaa’s deeper message of enriching the community and nurturing a shared sense of purpose.
Unity in diversity
Ultimately, Kwanzaa is about connecting — with your heritage, your family, your community and your future. Even if you don’t celebrate it, understanding Kwanzaa gives you a deeper appreciation for the beauty of cultural traditions and the importance of fostering togetherness in our diverse world. It’s not a replacement for Christmas or Hanukkah, but a unique holiday that stands on its own as a celebration of African culture and values that anyone can take part in regardless of skin color or religion.
And, hey, with all the food, music and meaningful reflection, it’s hard not to get caught up in the joy and warmth it brings. Heri za Kwanzaa! Happy Kwanzaa!
Rue Reynold is the editorial assistant for Carolina Country magazine.
Youth Tour: An All-Expense-Paid Week in Washington, D.C.
We are currently accepting applications from local students to attend the Youth Tour to Washington, D.C., from June 15–21, 2025. CHEC will sponsor one rising senior on an all-expense-paid trip to Washington, D.C., to learn about our nation’s history while touring national monuments, museums and meeting with members of their state’s congressional delegation. The trip offers an incredible leadership opportunity if you are a student looking to boost your resume for college applications. Not only that, but if you are selected to attend, you will have the chance to meet new friends and make long-lasting memories.
The all-expense-paid tour is hosted by electric cooperatives nationwide and is a tradition more than 50 years strong. About 1,800 students from more than 40 states are expected to participate in 2025, with North Carolina sending approximately 45 students to represent our state’s electric cooperatives.
Operations Center Open House
In October, the Cooperative hosted over 200 members at the new Operations Center Open House. Members enjoyed touring the facility, visiting with staff and a barbeque dinner. Many kids and adults also enjoyed the view from a ride in a bucket with a CHEC Lineman!
The new building, on Light Plant Rd in Buxton, was completed earlier this year and now houses the cooperative’s fleet of trucks, offices for operatons staff, a large training area and kitchen facilities. The Cooperative is now working to convert the old vehicle storage building to a new warehouse, as the current warehouse has flooded repeatedly during storms.
Applications are available at the CHSS guidance department or online at chec.coop/youthtour. The deadline to apply is January 15, 2025. All finalists for the 2025 Youth Tour will also receive sponsorship consideration for a chance to attend the Cooperative Council of North Carolina’s Cooperative Leadership Camp.
Annual Toy Drive
Underway
The
holidays will be a little bit brighter for children in need on Hatteras Island this year! CHEC invites members and visitors to participate in the Annual Christmas Toy Drive. CHEC’s Toy Drive is coordinated with Hatteras Island Angel Gift, sponsored by the Hatteras Island churches.
The Cooperative’s office on Light Plant Rd in Buxton is a delivery point for new and unwrapped gifts for children, ages 2 to 14 years. Monetary donations by cash or check are also appreciated.
Please make your check payable to HUMC Angel Gift. The deadline for gifts and donations to be delivered to CHEC is Dec. 13.
Cape Hatteras Electric Cooperative December 2024, Vol. 55, No. 12
CHEC Returns $1.7M in Capital Credits
At the September 2024 meeting, the Cape Hatteras Electric Cooperative Board of Directors authorized the return of $1,794,333 for its annual capital credit retirement.
Capital Credits represent each member’s ownership or “equity” in the Cooperative. Patronage Capital, the sum of that “equity”, can be likened to the retained earnings of a for-profit or investor owned utility. Capital Credits are similar to the dividends paid to the for-profit entity’s stockholders. Each member of CHEC has a capital credit account that tracks their ownership in the Cooperative.
The patronage capital allocation factor per $100 of electricity usage for 2023 was $20.17.
The refund amount approved equals 50% of the Cooperative’s 2023 margins and will retire the patronage balances for members with services in 1997, 1998 and 2023.
Checks were mailed to CHEC members in November for amounts of $30.00 or more. Any amount less than $30.00 was issued as a credit to the member’s account. Capital Credits are one of the many benefits of being a cooperative member!
2025 Calendars Available
As the year comes to a close, be sure to stop by our office and pick up your free 2025 Calendar! The calendar features winning photos of Hatteras Island from last year’s Member Photo Contest.
Pennies Add Up to Help the Community
Since1997, participating Cape Hatteras Electric Cooperative members have voluntarily contributed from one cent to ninety-nine cents each month to the Operation Round-Up fund by rounding up their monthly electric bill to the nearest dollar. Each month an average of $3,700 is collected from rounded up bill contributions.
The funds collected from Operation Round-up are held in a special account and their distribution is administered by the Cape Hatteras Electric Foundation. CHEF is governed by a volunteer board of directors who meet once a month to review applications requesting assistance. The Foundation was established to provide assistance to individuals suffering financial crisis and non-profit groups that provide emergency assistance.
CHEF has provided support to individuals with payment assistance for unexpected medical expenses, housing or vehicle repairs and other necessary living expenses. The Foundation does not assist with electric bills. Funding has also been provided to several local non-profit organizations such as Hatteras Island Meals and Cape Hatteras United Methodist Men.
If you would like to make an additional contribution to the Foundation, please mail your tax deductible donation to the CHEF, PO Box 9, Buxton NC, 27920. If you do not have an Operation Round-Up amount on your current electric billing statement and would like to contribute each month, please email billing@chec.coop or call 252-995-5616.
Calendar cover photo by Caleb Cole
Handcrafted for the Holidays
Unique DIY gift ideas to celebrate the season
This holiday season, skip the usual gift-giving stress by opting for DIY presents that come straight from the heart. Crafting handmade gifts like festive snow globes or cookie mix jars adds a personal touch that will make your loved ones feel extra special. Not only are these projects simple and budget-friendly, they also offer a fun way to embrace the spirit of the season.
Find more DIY holiday gift ideas at BallMasonJars.com.
—Family Features
Homemade Holiday Snow Globes
This jar of joy will allow the recipient to shake up a little holiday spirit anytime they desire.
Jars
Hot glue gun
Hot glue sticks
Foam cubes
Glycerin
Holiday Cookie Mix Jar
A jar featuring ingredients needed to bake a batch of cookies even Santa couldn’t resist.
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
1/2 cup brown sugar (100g) (light or dark)
1/4 cup granulated sugar
1/2 cup coarsely chopped dried cherries
11/4 cup old-fashioned rolled oats
3/4 cup coarsely chopped bittersweet chocolate Canning funnel (optional)
In large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add mixture to the bottom of the jar using a large spoon or canning funnel. Shake gently to make sure layer is even.
Add remaining ingredients in the order listed, using a spoon or pestle to press ingredients down when necessary to even the layer.
Seal jar. Wrap top of jar with holiday-themed bow and attach a card with the following instructions to complete the recipe.
Baking Instructions:
Plastic holidaythemed figurines
Water
Red, green or blue glitter
Remove lids from jars. Using hot glue gun, glue foam cube to inside of lids then glue figurines to foam cubes.
Place 1 tablespoon glycerin in jars then fill with water.
Sprinkle glitter in jars.
Seal jars by placing lids over mouths of jars and screwing rings onto lids.
Flip jars over so figurines are right side up. Shake for snow globe effect.
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 large egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
In large bowl, beat together butter and egg until combined, beat in the vanilla until incorporated.
Add the contents of the cookie jar and stir until all ingredients are well combined.
Place cookie dough by the heaping tablespoonful about 2 inches apart on baking sheet.
Bake 12–15 minutes, rotating the cookie sheets halfway through until cookies are puffed and lightly golden on the edges. Remove from the oven and cool for 5 minutes before removing to a wire rack to cool completely.
Smart Home Tech on a Budget
Small upgrades can yield big results
By Miranda Boutelle
Smart technology for our homes is more accessible every year, and you may see some devices on sale (or under your tree) this holiday season. Many smart devices can make it easier to save energy by simplifying or automating tasks, as well as help optimize energy use to reduce waste and improve efficiency.
When upgrading to smart technology at home, consider the purchase cost as well as long-term savings. For example, you may pay a little more for a product with the latest technology, but it could result in significant savings each year and over the lifetime of the appliance.
Here are some smart devices that will take the work out of saving energy.
Smart thernostats
Smart thermostats save energy by automatically adjusting your heating or cooling system. For example, if your home has a traditional HVAC system (with a furnace and air conditioner), you can save as much as 10% a year on heating and cooling costs by adjusting your thermostat 7 to 10 degrees from its normal setting for eight hours a day, according to the U.S. Department of Energy (DOE). Smart thermostats can also help optimize performance in homes with heat pump systems.
You can program a smart thermostat to change the temperature when you are asleep or away, or use a smartphone app to adjust your thermostat settings. Some models use artificial intelligence to maximize efficiency by learning your patterns and preferences. Prices range from $80 to $250, depending on features. Smart thermostats do not work with all heating and cooling systems, so check compatibility before you buy.
Smart
water heater
Your water heater can also be controlled for energy savings. Installing a timer on your electric water heater can save 5% to 12% of the energy it uses by turning it off at night and when you don’t need to use hot water, according to the DOE.
If you are already planning to replace your electric storage water heater with a heat pump water heater, consider a model equipped with smart technology features, including Wi-Fi capabilities for controlling it remotely or during peak demand times, viewing the amount of hot water available and tracking energy use. There are a variety of modes, including vacation, efficiency and high demand, which produces more hot water. Some models can notify you or shut off if a leak is detected. Depending on the manufacturer and size of the unit, a smart heat pump water heater may only cost a few hundred dollars more than a standard heat pump water heater.
Smart lighting, switches and plugs
Smart lighting gives you the power to control lights in your home remotely or set a lighting schedule that fits your lifestyle. This can be beneficial for energy savings and provide home security benefits. If you or other members of your household are notorious for leaving lights on, smart lighting can help. Numerous features are available, including dimmable bulbs and color-changing effects.
Smart light switches are another budget-friendly way to control lighting. They’re priced from about $10 to $50. Smart switches with dimmable options are available and can also control ceiling fans. Some have occupancy sensors that turn lights off when no movement is detected in a room.
A smart plug fits into any outlet to control whatever is plugged into it. Set them to automatically turn off and on or control them using a smartphone app. Prices range from $8 to $25.
Smart shades, curtains and blinds
A wide variety of smart shades, curtains and blinds are available, including styles with integrated controls. You can also add smart controls to your existing blinds or curtains. Both options allow you to adjust the tilt of blinds and open or close curtains. Set a schedule, control them remotely or use a voice command paired with a voice assistant, such as Alexa or Google Home. This allows you to reduce cooling needs in the summer and heating needs in the winter. Smart controls start at around $70. To save the most energy, prioritize windows with the most incoming light.
Upgrading to smart home technologies can make it easy to use less energy at home. Choose options that make the most sense for your lifestyle to optimize savings.
This column was written by Miranda Boutelle of the Efficiency Services Group. Visit CarolinaCountry.com/your-energy for more ideas on energy efficiency.
What is your favorite holiday tradition?
From the reverent to the ridiculous, every family has its own beloved holiday traditions — some passed down for generations, some born in the spur of the moment. We asked readers to share theirs, and here are some of our favorites.
Finding the Perfect Tree
Our favorite family holiday tradition is to go up to the mountains around Boone after Thanksgiving is over, and we go and pick out our annual Christmas tree from a tree farm. My kids are now fully grown adults, but as the picture shows, the tradition was especially fun and memorable when they were younger. They would run excitedly out into the field of trees, weaving in between all the rows, fully decked out in winter weather gear and hunting for the right tree with the perfect size and shape to fit into the corner of our den next to our fireplace — the perfect setting to open presents
on Christmas morning with the lovely smell of the fresh pine throughout the room. They loved watching the tree farm workers cut down and pack up the tree they picked. And the three-hour drive back home with the tree tied on to the car roof and classic Christmas music playing through the speakers is a favorite holiday memory.
Angela Himmel, Youngsville, a member of Wake Electric
He Sees You …
This Santa face belonged to my Dad’s grandfather and is circa 1933. Dad was so proud of this decoration, despite its faded paint and antique look, but my siblings and I gave him such a hard time about it. We told him Santa looked creepy, not jolly, and that we should just retire the decoration. So, naturally, my Dad made the Santa face into a game. Every year he would hang THE Santa face, as it became known, in a new place outside on a timer and scare us the first time it came on. He got such a kick out of this and enjoyed the annual challenge of finding a new place for Santa when he decorated. As we grew older, Dad said that the kid that had the first grandchild would inherit the Santa face to follow the tradition. Lucky me! I am now the proud owner of the Santa face. My husband has embraced the family tradition and now strategically moves the Santa face when he puts up our outside decorations. My father passed away last year, and putting up the Santa face was hard without Dad stopping by to make a joke about how it’s the best decoration at the house. But, we will always continue the Santa face tradition in Dad’s honor.
Lindsay Walker, Charlotte, a member of Blue Ridge Energy
Permission To Write on the Tablecloth
When our daughters were small, I purchased a white linen tablecloth for our Thanksgiving dinner. I got colored permanent markers and after our meal we wrote on the tablecloth what we were thankful for, something that had happened the year before, or traced small handprints and noted the dates. We use the same tablecloth every Thanksgiving, doing the same thing. Over the 20-plus years, the tablecloth has taken on many drawings,
Sock It to Me!
For several years now we have had what we call a “sock it to me” tradition in our family. We put on goofy new themed socks, a gift from grandma, and as the chimes of the clock give us a prelude to the New Year, we join hands and heart; and with laughter and silliness, we kick the old year to the curb. Then, “Auld Lang Syne.” The familiar Scottish song that has become a traditional New Year's song worldwide pulls us into a more serious, sentimental mood, and we share our hopes and prayers for a New Year. A 20-year ritual and lots of socks are reminders of past births, deaths, dreams fulfilled and dreams deflated; but each year we continue to put our feet together and wrap arms around each other to welcome in another year. With sentimental gratitude, we kick the old to the curb and prepare to dance in another year, gleefully shouting our familiar, annual mantra: "SOCK IT TO ME — HAPPY NEW YEAR!"
Donna Varnam, Shallotte, a member of Brunswick Electric
sentiments and details. If we had a guest for dinner, they wrote on the tablecloth as well. Each year we look back at the memories written and drawn on the tablecloth. It’s a treasure full of priceless memories that will forever hold a special place in our hearts.
Ravonda Hanes, Asheboro, a member of Randolph EMC We’d
CORNBREAD RECIPE REVELATIONS
KitchenSecretsExposed
ByJoeHobby
Since the holiday season is upon us, I decided today was going to be the day. I have put this off long enough. Without hesitation, I walked into the bedroom with purpose, and called to my wife, Carol, who was watching a movie on her iPad.
I got right to the point and said, “Hey, the time has come. I should have done this a long time ago. Today I want you to teach me how to make cornbread. And once you do that, show me how to make pecan pies. Then I will have no further use for your services.”
She looked over her iPad and said, “My services? Do you know the only reason I even keep you around is for lawn maintenance and minor home repair?”
Touché.
She followed me into the kitchen, which is my domain now. That’s because I enjoy cooking, and Carol, well let’s just generously say it’s more of a chore for her.
There are two exceptions to this rule. She can cook pecan pies and cornbread. I’ve seen the proof in many a church covered dish where her pecan pie vanishes early, and her plate of cornbread is always empty. So today I was going to force her to reveal one of her dark secrets, one I’m sure has been passed down for generations. At last, I was going to learn the secret of making proper cornbread.
She immediately opened the pantry door and pulled out a package of cornmeal mix from a secret stash. Then from the very back of the fridge, a quart of buttermilk and an egg.
After grabbing a mixing bowl, she picked up the cornmeal package, turned it over, and said, “The directions are right here on the back, and I just follow them.”
I knew there had to be some special secret to all this. The magic skillet! Of course. I felt better — that is, until I saw the next step.
While the oven heated, my wife reached in a lower cabinet, pulled out a small tub and put it on the counter. I knew what it was, and I knew what she was about to do. My face turned white. The fear of eternal damnation rose in my soul. I recoiled in horror. Carol was about to put sugar in the cornbread.
“No! You can’t do that!” I shrieked.
“I thought you wanted to learn how to make cornbread,” she replied.
“I do, but I know enough about it to know what you’re doing is so wrong.” I was almost pleading. “My mom would never do this! She used to say that if you put sugar in cornbread, then you’re really just making cake.”
A look of mild disgust came over her face.
“Well, this is the way my grandmother taught me, and this is what the recipe calls for, and this is what we’re going to do.” Then she scooped a tablespoon into the sugar tub and dusted it over the batter.
I began to feel faint as I stepped back from the counter. I just knew that any minute Paula Deen would come crashing through our front door and arrest us for impersonating Southerners. I could already see the crime scene tape being strung across our kitchen door. What’s she gonna do next, put mayonnaise in it?
I began to feel faint as I stepped back from the counter I could already see the crime scene tape being strung across our kitchen door.”
“What? That’s it?” I asked incredulously. “No secret ingredients? No magical incantation passed down from little old ladies in bifocals?” I felt like a student at Hogwarts who had been told there was no such thing as magic.
I continued by saying, “The next thing you’ll tell me is the recipe for green bean casserole is on the back of a can of Campbell’s mushroom soup.”
“Joe, that recipe is on the back of a can of Campbell’s mushroom soup.”
This cooking lesson was becoming more traumatic with each passing minute.
Carol continued, “Now there is one secret, one thing you must have for good cornbread, ” I perked up. And she produced an old cast iron skillet, brandishing it like a wizard’s wand. “This was my grandmother’s. An old, seasoned cast iron skillet is what really does it. But first, you coat it with oil, swish it around, then place it in a hot oven.”
My wife looked up, shook her head, and said, “Enough with the drama, Shakespeare. How many times have you eaten my cornbread?”
“Lots of times,” I replied uncertainly.
“Right. And people love my cornbread, right?”
“Um, well … yeah.”
“Then what are you worried about? It’s just a personal preference, not a crime against humanity.”
“That depends on who you ask,” I replied.
Soon, the batter was poured into the hot cast iron skillet and placed back in the oven. Within 25 minutes we had a perfect pone. The top was a warm oak color, while the bottom was a rich, crisp mahogany crust because of the hot cast iron. In between was light, moist perfection. My Cornbread 101 lesson was now officially complete.
Carol washed her hands and began walking out of the kitchen, saying matter-of-factly, “That’s all there is to it.”
“Hey, wait! What about the pecan pie?” I asked.
She looked over her shoulder and replied, “Joe, don’t push your luck.”
Joe Hobby is a comedian and a syndicated columnist who wrote for Jay Leno for many years. Find more of his stories on his blog (mylifeasahobby.blogspot.com) and follow him on Facebook @Joe Hobby Comedian-Writer.
I Remember
Memories and photos from our readers
Green Bean Time
The summer vacations from my youth were some of the best times of my life. The hot days were long and stressfree, and the memories from those days are wonderful. One of the best memories from those summer days is Dad’s big garden and green bean time.
Dad planted and took care of the green beans, but it was up to my stepmother and me to do the rest. When the beans were ready for picking, I really dreaded the work, but I somehow always managed to have a good time. We took the long walk down to the garden early in the morning while Dad was still at work. The picking took place early before the heat of the day ramped up, and we took our little mutt dog with us as we felt he would offer some protection from snakes that might be lurking in the garden.
I carried a large, white-colored plastic bucket that looked as deep as the Grand Canyon when I dropped my first handful of beans inside. My stepmother used a long, woven basket. Some of the beans hid camouflaged among the green plants, and finding them was like a fun little game. Filling the bucket to the top felt like an impossible task, but I knew it had to be done. The morning was picking and dropping over and over again until the sweat came and the pile of green beans came closer and closer to the top.
‘One of a Kind’ Sewing Talent
My Mom loved to sew! At her sewing machine was her happy place. She sewed all her life, as did my grandma. I don’t think there’s one of my relatives who hasn’t had her make or alter their wedding dresses and bridal party dresses. She did the same for the public. Some of the wedding dresses were her own creations. When I was young, she would take me shopping, find something I liked and then go home and make it herself. It was always hard to tell the difference between what she made and the other pieces. My Daddy and I showed horses. Mom would sit and draw designs for my show clothes, then make them. Many people would see my outfits and ask her to create something special for them. She also designed and made the shirts my daughter wore when she rode in rodeos.
When I married my kid’s dad, Mom designed and made my dress. We took it to a local store to see if I needed a hoop under it. A girl came in looking for a dress, saw me in mine and told the clerk, “I want that dress. How much is it?” She was shocked to learn it was a “one of a kind.”
My Mom always wanted her own sewing shop. Thankfully she was able to achieve that dream: Betty’s Alterations. My Mom was one of a kind. She touched many with her God-given talent.
Cindy Cascaddon, Statesville, a member of EnergyUnited
After my bucket was full, my favorite part of the process started. I took my bucket back to the house and downstairs to a cool, air-conditioned room and a big glass of red Kool-Aid. I sat there comfortably, and removed the strings and broke the beans while I watched shows like Wheel of Fortune and Sale of the Century. The broken green beans were thrown into a plastic cake plate cover. When the cake cover filled to the top, I took the beans up to the kitchen for canning. My stepmother took care of the canning. The jars made a “pop” sound whenever they sealed, and my stepmother had a superstition of saying “thank you” whenever a jar sealed. When I overheard a random “thank you” from the kitchen, I knew another jar of green beans was ready. When the beans were all sealed, I got to write the year on top of the lids with a marker. Then, I carried the jars downstairs to the canning room for storage. Our family had the pleasure of enjoying canned green beans through the winter, and I took a little pride in the work I had done on the beans.
Store-bought beans can never compare to the taste of those homegrown beans. When summer arrives, I still think about those green beans. And I can still smell them cooking.
Blair Bryant, Granite Falls, a member of Blue Ridge Energy
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These Yellow Sands: Memories of Manteo
The 1930s transformed North Carolina’s Outer Banks. The decade was a turning point for the storm-tossed islands where narrow strands of sand curve out into the Atlantic Ocean. Swampy inland shores were havens for bootleggers, anglers and wealthy Carolinians seeking summer escape in cottages built from shipwrecks tossed ashore by the Graveyard of the Atlantic. Tourism was redefining this isolated coast, altering the lifestyles of its inhabitants. Author and Eastern North Carolina native Joseph N. Vaughan sets this as the backdrop for a young reporter, haunted by the loss of a friend who drowned in these Banks, who seeks solace on Roanoke Island. High stakes come with unmasking the past. The price of progress becomes clear, and the line between legend and reality blurs. As the suspense tightens its grip, it becomes clear that mysteries carry soulful consequences, begging the question: is it better to let the shadows of the Outer Banks keep their haunting secrets? Paperback, 325 pages, $14.99; e-book, $5.99.
amazon.com
Talmadge Farm
It’s 1957, and tobacco is king. Wealthy landowner Gordon Talmadge enjoys the lavish lifestyle he inherited but doesn’t like getting his hands dirty; he leaves that to the two sharecroppers — one white, one Black — who farm his tobacco but have bigger dreams for their own children. While Gordon takes no interest in the lives of his tenant farmers, a brutal attack between his son and the sharecropper children sets off a chain of events that leaves no one unscathed. Over the span of a decade, Gordon struggles to hold on to his family’s legacy as the old order makes way for a New South. A sweeping drama that follows three unforgettable families navigating the changing culture of North Carolina at a pivotal moment in history, readers have been raving that Talmadge Farm is one they cannot put down. Perfect for fans of Wiley Cash and Amor Towles. Paperback, 328 pages, $16.95.
barnesandnoble.org
King of Nod
Sweetpatch Island, South Carolina, 1971. For young Boo Taylor, it’s a land of lush salt marshes and sun-soaked beaches, rich in history and folklore — yet steeped in superstition and hiding a terrifying secret. After 20 years of self-imposed exile, Boo is summoned home to Sweetpatch upon news of his father’s strange death to face the friends and enemies of his youth, including his long-forsaken love. It seems everything he ran away from — the bigotry, the violence, the betrayal — has been buried under a modern landscape of golf courses and luxury hotels. Yet his homecoming reawakens the ancient forces that haunt the island and seek to right a centuries-old crime. Scott Fad’s Southern Gothic masterwork, King of Nod, layers time and secrets in an intricate pattern of half-truths and glimpses of redemption to unravel the island’s great mystery — and its inexorable connection to Boo’s own fate. Paperback, 738 pages, $34.95; e-book, $9.99 (prices may vary by retailer).
barnesandnoble.com
The Goings on at Glen Arbor Acres
If you think retirement is all about bridge and marmalade, think again. From a lusty activity director and a practicing yoga nudist to a celebrated wig maker and a dog who rises from the dead, the madcap residents of Glen Arbor Manor prove that your senior years may be the best of your life. With an authentic Southern voice, Ruth Moose creates characters that resonate the humor and tragedy of everyday lives. After all, what can be greater — or scarier — than real life? For 40 years, Ruth Moose has written poems, short stories, book reviews and columns, and recently completed her first novel. Originally from Albemarle, she now lives in Pittsboro, where she continues to write and teach since her retirement from the faculty of the University of North Carolina at Chapel Hill Creative Writing Department in 2010. Paperback, 239 pages, $14.99. amazon.com
Carolina Bookshelf features select books that relate to North Carolina by setting or topic or that are by NC authors. To submit a book for a possible mention, please mail a copy of the book, along with a description of its topic, purchase information and your contact information, to Carolina Bookshelf, Carolina Country, 3400 Sumner Blvd., Raleigh, NC 27616.
Digital Extras
Visit carolinacountry.com/bookshelf to find more books about and from NC.
Prefer to support independent bookstores? You can cross-reference books and local shops where they are sold by visiting indiebound.org
Where There is Darkness, Light
Community proves stronger than Helene’s devastating power
By Jacob Brooks
Hurricane Helene and her devastation of Western North Carolina has left us heartbroken. The roots which run deep through our mountains and hollers anchor not just long leaf pines and sturdy oaks. They carry our spirit and our resolve, our resilience and our strength. Our peaks teach us the value of a cast iron skillet, the honor in a family name. Our hollers comfort us with front porch wisdom bestowed by a Mamaw or a Papaw who had lived a long life and had “seen a thing or two.” Our diverse communities built by all creeds, kinds, kinfolk and tribal elders pass on our traditions and our way of life as it was passed down generation to generation long before us.
Naming the names of the countless first-responders, linemen, retired veterans, active miliary, volunteers, government personnel, business owners, church organizations, neighbors and friends who continue to answer the call to serve Western North Carolina is an impossible task. But permit me to share the actions and reflections of a few to offer comfort and hope for the days to come.
In Buncombe County, Keith Thomson, cofounder of the Critical Services Microgrid Group, sprang into action. From delivering 600 pounds of water in his Chevy Bolt to installing temporary microgrids for folks in need of power, he’s another example of service to a greater good.
One of his first stops was a medical center and Givens Estates retirement
community. “The spark plug on their generator had failed, and they did not have grid power. So, we took them solar generator batteries, and they were able to power ventilators.”
“The redemptive piece of this tragedy is folks were treating each other kindly. People with the least were helping the most. And that’s what mountain people do,” Keith says with pride.
“The redemptive piece of this tragedy is folks were treating each other kindly. People with the least were helping the most. And that’s what mountain people do.”
His focus turns to the future, “We take for granted our ability to have internet, running water, power. But all of that suddenly went away. So, while we process and grieve, we have to think about how we can build back stronger for future generations.”
Summit Pickleball, in partnership with the Boone Chamber of Commerce, Cornerstone Church and Watauga High, became and remains a safe harbor in Boone for folks impacted by the storm. Crystal Smith and Grant Williams, co-owners of the facility, turned their space into a
distribution hub for supplies.
“Community is everything,” Crystal shares. “It’s the main reason I’m still in Boone. This town is resilient. It’s giving, it’s inclusive, it’s uplifting and at any point always willing to lend a hand. There are no strangers in a small town — in some way, we are all connected.”
Crystal recounts feeling inspired by the volunteers. “They came from all over. Some days we had over 40. We had a gentleman from Kentucky make multiple trips with donations and folks from Virginia and Ohio. We had six college guys from East Carolina University. It was a beautiful thing to watch.”
“The hurricane may have destroyed, it may leave scars we wish to erase, but it also left an impression on just how beautiful community can be,” she continues. “How we can work together as one, not knowing who is beside you or caring — only seeing the bigger picture. Where there is darkness, light always finds it.”
On behalf of us who call Western North Carolina home, a heartfelt thank you to our family, friends, and neighbors from across the state and country helping us rebuild.
Jacob Brooks is sending love to the Blue Ridge. He’s proudly wearing a #CraigTownStrong T-shirt in support of a community that lost 13 family members. You can snag one at bit.ly/ct-strong
Volunteers move supplies at Summit Pickleball in Boone.
Keith Thomson’s Chevy Bolt has hauled hundreds of pounds of water and microgrid components to communities in need.
Win a Free Crab Pot Christmas Tree
You may remember the uniquely-North Carolina Crab Pot Christmas Trees from our July 2020 feature “Crab Pot Christmas in July.” The simple yet beautiful decorations are handmade Down East in Smyrna. This year we’ve partnered with Fisherman Creations to give away a 6-foot pre-lit tree (white or multi-colored LEDs, winner’s choice), shipped out in time for Christmas!
We’re continuing our Carolina Voices section in 2025, so keep those submissions coming! Our first round will run in the March issue.
MARCH’S QUESTION: Why do you love the NC mountains?
Submit your answer (up to 300 words) for a chance to be in an upcoming issue. We retain reprint rights, and we’ll pay $50 for those we publish in the print version of the magazine. Deadline: Dec. 31
Advertising published in Carolina Country is accepted on the premise that the merchandise and services offered are accurately described and willingly sold to customers at the advertised price. All ads must adhere to Carolina Country’s advertising policy, which can be found in our media kit at carolinacountry.com/advertise/MediaKit. The magazine, North Carolina Association of Electric Cooperatives, Inc., and the member cooperatives do not necessarily endorse the products or services advertised. Advertising that does not conform to these standards or that is deceptive or misleading is never knowingly accepted. Should you encounter advertising that does not comply with these standards, please inform Carolina Country at 3400 Sumner Blvd., Raleigh, NC 27616. 919-875-3091.
Honey Roasted Vegetable Panzanella
With Warm Caraway Bacon Dressing
Share this veggie-and-fruit-laden winter salad with friends during this busy season, dressed with warm bacon dressing. Caraway seeds add an unexpected layer of flavor!
4 cups pumpernickel bread, torn
¼ cup oil
1 tablespoon garlic powder
Salt and pepper
1 large sweet potato
1 delicata squash, cut in ½ moons
2 medium turnips, peeled and cubed
Olive oil
Honey
1 large red onion, cubed
1 blood orange, cut into thin slices
6–8 cups torn greens (we used kale)
2 cups shredded brussels sprouts
Dressing
8 slices thick-cut bacon, cut into ½-inch pieces
1 medium yellow onion, diced
1 tablespoon caraway seeds
½ cup light brown sugar
1 tablespoon cornstarch
¼ cup spiced apple cider
½ cup apple cider vinegar
Salt and pepper to taste
Gingerbread Biscoff Truffles
No time for fussy foods during busy December … so how about these spicy, 5-ingredient truffles? Make them days ahead to have on hand when company comes. So scrumptious with a cup of warm tea or cider!
1½ cups gingerbread cookie crumbs, finely ground
1½ cups Biscoff cookie crumbs, finely ground
1 block (8-ounce) cream cheese, softened
3 tablespoons butter, softened
1 bag (12-ounce) white melting chocolate
Toppings
2 cups sliced celery
2 cups chopped walnuts, toasted
1 cup pomegranate arils
1 cup sesame sticks
½ cup toasted pumpkin seeds
Preheat oven to 400 degrees. Combine the bread, ¼ cup oil, garlic powder and salt/ pepper, spread on a baking pan and toast for 10 minutes or edges are crisp. Bump the oven up to 425 degrees. Toss potato, squash and turnips with oil and a drizzle of honey. Place on a baking pan and roast until tender, about 40 minutes, stirring in onion and orange slices after the first 15 minutes. For dressing, while vegetables are roasting, fry bacon until crispy. Remove to use as topping and drain all but ½ cup of drippings. Add onion and seeds. Cook over medium heat until tender.
Whisk remaining ingredients into the mixture, scraping bits from the pan. Simmer 1–2 minutes until slightly thickened. Remove veggies from oven and fold into greens, sprouts and bread. Stir in dressing. Let stand 20–30 minutes. Scatter with toppings, including bacon. Serve warm.
Yield: serves 8
From Your Kitchen
One-Skillet Lemony
Paprika Chicken Thighs
We’d put this one in the comfort food category for sure — and in the repeat recipe category! Between the crisp of the paprika-laced chicken skin and the myriad of flavors running through the rice, seconds are guaranteed!
1 tablespoon of oil in a large skillet over medium-high heat.
Recipes by Culinary Adventurist Wendy Perry (WendyPerry.com), home economist, blogger and NC food artisan, unless noted.
In a food processor, pulse together all but the melting chocolate until well blended. Roll into 1-inch balls, place on a wax-paper-lined pan and refrigerate at least 1 hour. Heat chocolate for 30-second intervals in microwave, stirring as it melts until thin. With toothpick or on a fork, dip balls into the melted chocolate, tapping to remove excess. Garnish with cookie crumbs and/or other candy sprinkles. Keep in airtight container in refrigerator up to 2 weeks or freezer for 1 month.
Yield: 18 truffles
Toss the chicken with the paprika, 1 teaspoon salt, and pepper in a large bowl. Place the chicken skin side down in the skillet for 4–5 minutes, or until it is golden brown.
Set chicken aside and add the remaining oil to skillet. Add the carrots, shallot and celery and sauté 4–5 minutes. Add in the thyme, oregano, ½ teaspoon salt, lemon zest, lemon juice and garlic. Cook for 1 minute.
Pour in rice and cook for 2 minutes, or until lightly toasted. Pour in broth and add ½ teaspoon salt, stir and then add the chicken thighs, skin side up. Boil and then cover. Reduce to a simmer and cook until the chicken is done, 15–20 minutes. Remove the lid and broil in the oven until the chicken skin is golden and crispy, 2–3 minutes. Sprinkle with chives.
Yield: 4–6 servings
Submit your recipe at: carolinacountry.com/ myrecipe. Contributors whose recipes are published will receive $25.
Recipe courtesy of Nicole Thompson of Sanford, a member of Central Electric
December Events
DEC. 21
Holly Jolly Train Rides Main Street, Hendersonville 828-233-3216
NOV. 29–DEC. 23
Festival of Lights
Lu Mil Vineyard, Elizabethtown 910-866-5819
Kersey Valley Christmas Kersey Valley, Archdale 336-431-1700
NOV. 29–DEC. 28
Country Christmas Train Denton FarmPark, Denton 336-859-2755
NOV. 29–DEC. 30
Tweetsie Christmas Tweetsie Railroad, Blowing Rock 877-893-3874
DEC. 5
Christmas Parade and Tree Lighting Downtown, Tabor City 910-653-4141
DEC. 6
Christmas Parade Downtown, Asheboro 336-626-2626
DEC. 6
Ryanhood: A Winter’s Evening Acoustic performance Old Theater, Oriental 252-617-2125
DEC. 6–7
Warmth of Winter Holiday Market Robeson County Arts Council Gallery, Lumberton
Holiday Market Handcrafted items, music The Haw River Ballroom, Saxapahaw
October’s winner
DEC. 14
Christmas Market and Flotilla Soundside Park, Surf City 910-329-4446
DEC. 15
The Nutcracker Ballet By nonprofit Jill M. Taylor Dance Company Rolesville High School, Rolesville 919-556-2332
DEC. 18
DEC. 7–22
Holiday Open House with Seagrove Potters Various locations, Seagrove 336-879-2426
DEC. 8
Christmas Open House Historic Hope, Windsor 252-794-3140
DEC. 13–14
Christmas in Aurora Tree lighting, Santa, food, music, hayride Aurora Richland Township Chamber of Commerce 707-416-1048
DEC. 13–15
Christmas at Lake Junaluska Various locations, Lake Junaluska 828-452-2881
Holiday Spectacular with The Western Piedmont Symphony CoMMA Performing Arts Center, Morganton 828-433-7469
DEC. 21
Solstice Lantern Walk River Park, Hillsborough 919-643-2500
DEC. 29
Kwanzaa Celebration
The Cary Arts Center, Cary 919-469-4000
The Menorah Lighting Birkdale Village, Huntersville 704-895-8744
DEC. 31
New Year’s Eve & Nugget Drop Downtown, Marion 828-652-3551
Visit carolinacountry.com/calendar for more information about each event, including links to the most current information, or to submit your own event.
where in Carolina Country is this?
Send your answer by Dec. 15, with your name, address and the name of your electric cooperative.
Online: carolinacountry.com/where
By mail: Where in Carolina Country? 3400 Sumner Blvd., Raleigh, NC 27616
Multiple entries from the same person will be disqualified. The winner, chosen at random and announced in our February issue, will receive $25. Have a roadside gem you’d like to share? Submit a photo, plus a brief description and general location information, at carolinacountry.com/where
The October “Where Is This” photo by Carolina Country’s Renee Gannon features a bronze teapot atop a revolutionary war-era cannon commemorating the Oct. 25, 1774, Edenton Tea Party. Sculpted in 1905, the teapot, located on Colonial Avenue, sits about a block from the 1767 Chowan County Courthouse (in background), the oldest courthouse in the state still in operation. Under the leadership of Penelope Barker, 51 colonial women gathered that day to sign a letter to Britain’s King George III stating they would no longer purchase British tea or cloth as result of excess taxes. This act is seen as the first woman-led political protest in the United States. Reader Deb Crotts noted the sculpture was modeled after a teapot owned by fellow Edentonian Samuel Johnston, who served as NC governor from 1787–1789. The winning entry chosen at random from all correct submissions came from Linda Arneson of Sunset Beach, a Brunswick Electric member.
Discover North Carolina’s NEW Moonshine and Motorsports Trail and experience our state’s history of perseverance and innovation like never before.
North Carolina’s electric cooperatives were created to serve you, our members. We’re committed to powering your home, life and adventures with reliable, affordable electricity. Our purpose is you. And together, we can power a brighter future.
