Greenville Magazine Winter 2018

Greenville of

LIFE in the EAST

WINTER 2018

LIFE in the EAST

WINTER 2018

INSIDE:

Coffee roasters • Anne’s chicken pastry • From chef to table • Green Lean Clean • Hardee’s

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Greenville: Life In The East

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Greenville of

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coffee roasters in the east

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Anne’s old fashioned products

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from chef to table

small town chef big time talent

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Hardee’s legacy

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On our table

Publisher Tim Holt Editor Mackenzie Tewksbury Contributing writers Mackenzie Tewksbury and Christina Ruotolo Photographers Amanda Parmelee, Juliette Cooke and Molly Mathis Advertising manager John Powell Advertising representatives Robbie Beeker, Christina Ruotolo, Alan Skirnick and Rubie Smith Creative services director Jessica Harris Creative services Brandi Callahan, Alex Ezzell, Lora Jernigan, Tim Mayberry, Dawn Newton Layout design Samuel Alvarado Greenville: Life in the East is a publication of The Daily Reflector and Adams Publishing Group ENC. Contents may not be reproduced without the consent of the publisher.

Cover photo

lle i v n e e r G of

LIFE in

by Amanda

2018 WINTER WINTER

the EAST

Ahhh, food.

It makes us happy. It brings us together. It brings us home again.

My parents just moved to Wilmington, North Carolina earlier this year, officially making them first-time southerners.

Well, sort of, at least. My dad is from Virginia, but my mom is from Boston. Then, we lived in Maryland. When they moved to the south, we sat in my apartment and I told them all about the things they should get used to eating — which are the things that I got used to eating five years ago.

Chicken and waffles. Shrimp and grits. Barbecue. We then started thinking about the foods we all grew up eating that made us feel at home — lobster and oysters for my mom, crabs and old bay for me.

Now, they call North Carolina home, and I’ve gone to many restaurants with my dad since that conversation. I swear he’s ordered a barbecue sandwich every time, and that makes me smile. My mom hasn’t come around just yet.

I’m still trying to get her on board with chicken and waffles.

She doesn’t get it.

My point is that it’s no secret that food can help define a place and its culture. It brings a sense of community.

It’s what can bring you home time and time again.

For my mom, it was eating oysters and Maine lobster around the table with her family. For me, it was cracking open blue crabs at a restaurant on the Chesapeake Bay. But for folks here in the east, it’s the cozy feel of Anne’s Chicken Pastry. It’s hometown guy Christian Brown. It’s Hardee’s. It’s fresh roasted coffee. It’s rockstar chefs at Starlight Cafe and Farm, Nino’s Cucina Italiana or Ford + Shep.

Enjoy a taste of Greenville: Life in the East, our first food and drink edition. Dig in. You won’t regret it.

2018

Parmelee

the EAST LIFE in

Enjoy,

Mackenzie n Clean

: INSIDE

Winter 2018

ster Cof fee roa

e’s chicken s • Ann

pastry

chef to • From

Green Lea table •

’s • Hardee

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Blackbeard photos by Juliette Cooke

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Greenville: Life In The East

Winter 2018

Fresh, local, simple Coffee roasters in the east strive to provide the best

By Mackenzie Tewksbury Photos by Juliette Cooke and Molly Mathis

“ Isn’t coffee

magical?”

Mike Fox said as cream mixed with cold brew and swirled into a creamy mixture in a cup stamped with “Blackbeard Coffee Roasters” on a rainy Thursday afternoon.

Mike, co-owner and brewer of the downtown coffee shop, made us five different drinks, all pleasing to the eye and smooth to the taste.

Winter 2018

Greenville: Life In The East

However, the 33-year old didn’t always believe that coffee was in fact magical. He grew up with what I would call the usual view on coffee — admittedly because that’s how I once viewed it — rarely appreciating the drink for what it is.

“Once I tried fresh-roasted coffee… having that first cup of coffee that was smooth, free of bitterness, that opened my eyes that coffee was different than I thought. It wasn’t bitter. It wasn’t heart burn-inducing,” he laughed.

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On the other hand,

Matthew Wright, owner of Lanoca Coffee Company in downtown Ayden, had his first cup of 8 o’clock black coffee with his great aunt when he was five years old. He’s been hooked ever since.

“I fell in love with the smell of it at the grocery store. I just loved black coffee. As a kid, I had to put an ice cube in it because I couldn’t wait for it to cool down,” he said.

While their backgrounds in coffee may differ in stark comparison, their goal is the same: roasting fresh, delicious coffee for their communities and beyond.

Lanoca photos by Molly Mathis

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Inside Lanoca Coffee Company, the idea is simple. Local, local, local. I walked past the front desk to the very back room — passing two tasting rooms decorated with wooden pallets — to find Matthew Wright pouring green coffee beans into his roaster while listening to bluegrass music from his phone. There are concert posters from R.A. Fountain on the walls. The room is modest. It’s not flashy — that’s the whole point, he tells me. He’s not in the business of making expensive lattes or exquisite espresso drinks. Just fresh, simple coffee.

He makes me a pour over with a Chemex coffee maker while we talk, inadver-

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Greenville: Life In The East

Winter 2018

“ We’d sit and eat saltine soda crackers and drink black coffee.

That’s kind of the origin story.

It’s a very personal thing.

I’m a very nostalgic and sentimental person and to me, coffee goes back to that.”

tently exposing his rich knowledge of coffee. It becomes apparent that this guy knows his stuff. I walked out of the interview knowing more.

Matthew, originally from Laurinburg, N.C., took me on a trip through his childhood while he makes the coffee. On Saturdays, he tells me, his parents would go to Fayetteville and he would stay with his great aunt, who lived on a dirt road in Scotland County named Lanoca Avenue (the company’s namesake). She rescued a baby squirrel and kept it as a pet — there is a framed photo of the squirrel on the wall, and now a squirrel is in the company’s logo. They would go to the store together and buy the big red 8 o’clock coffee grinders. Then they’d watch Lawrence Welk.

“We’d sit and eat saltine soda crackers and drink black coffee,” he said. “That’s kind of the origin story. It’s a very personal thing. I’m a very nostalgic and sentimental person and to me, coffee goes back to that.”

The Chemex starts to beep in the middle of this story. It’s time to try it.

I don’t drink black coffee. But I would drink this all day.

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Greenville: Life In The East

Wright runs Lanoca Coffee as his side job. It was an interest-turned business endeavor. He was gifted a popcorn popper and green coffee beans for Christmas seven years ago. He then started roasting the beans on a gas grill in his backyard.

“I made some really crappy coffee,” he said.

“It’s a matter of trying to find out how this bean taste best, and how that one tastes best.”

After some experimentation, a pretty steep learning curve and extensive research, he finally pulled the trigger and bought himself a roaster, unsure of where this coffee hobby would take him.

“I can do it in my garage, but do I want to do it out of the garage?” He said.

He bought this location in downtown Ayden and shared it with a vinyl store. He just wanted the back room for his roaster, but before long, he had the whole store. The building is now used for roasting, tastings that Matthew runs himself, and private appointments. Sometimes, people unaware that it’s not a full-service coffee bar, will stumble in after a quick google search for coffee in the area. Matthew doesn’t care though. He’ll invite them in for a tasting.

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At Blackbeard Coffee Roasters in downtown Greenville, the vibe is a bit different.

It’s modern — with exposed brick, white tiles and quartz countertops — but also weathered; the flooring still has the scars of what came before them. It’s charming and filled with baristas ready to serve fresh roasted coffee (that is literally roasted behind where we are all talking), espresso drinks or tea.

The idea of Blackbeard started in 2015 as a side project for Mike Fox and his business partners. His business partner, Jason, bought their first batch of green coffee beans. Fox, Jason and their other business partner Brooks split the cost of a roaster together. The beans sat idle for a few weeks, until Jason signed them up for their first event — a food truck festival downtown.

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And thus, began Blackbeard’s journey.

“It went from being a home operation where we were roasting coffee and showing up at events with small bags of it, to now having a full scale roasting operation.”

Fox worked at East Carolina University; Jason worked at a church; Brooks worked at a bank. It was truly a “side hustle” transformed into a lifestyle.

“It was just kind of a hobby that creeped into becoming a business and an endeavor,” Fox said.

Fox’s now co-owner and head roaster Matt Sterling came on board in 2017, right before the downtown shop opened. A former assistant golf coach at ECU, he would help Fox out with odd jobs throughout the early years of Blackbeard. He said the idea and the brand drew him in.

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Greenville: Life In The East

“I just saw value in it,” he said.

I look around the downtown coffee shop that has only been open for just over a year. It’s almost 4 p.m. on a Thursday in the midst of Hurricane Michael, but every single table is full. The lyrics of The Avett Brothers’ “Ain’t No Man” play through the speakers. Baristas laugh with each other in the background. It’s lighthearted and easygoing. There is attention to detail.

It’s all part of the Blackbeard way. Along with, of course, doing their absolute best and going the extra mile.

“If you’re drinking a cup of Blackbeard coffee, it’s going to be the best we could’ve done.”

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NNE’S A Old Fashioned Products

a history rooted in faith and chicken pastry

By Christina Ruotolo Photos by Juliette Cooke

Heading out toward Ayden on a bright fall day, I drive past eastern North Carolina fields and farmlands dotted with crops, puffy white cotton and produce, the bounty that sustains and fuels the bellies and souls of our region.

The tiny towns that weave in and around Greenville are home to bakers, farmers, barbecue makers, movers and shakers, and one such lady, Anne Grimes has paved a bright path decades long rooted in deep faith, abiding love for family, the land and food.

Anne, a matriarch of Ayden, is the owner of Anne’s Old Fashioned Products. From pastry, biscuits, and more, Anne and her family and love of cooking has literally fed thousands of people on a daily basis, one chicken pastry bowl at a time. I met her for the first time; her warm southern charm and hospitality is evident and I feel as if I’ve known her my whole life.

Chicken and dumplings, or “chicken pastry” — which for some is a heat-

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ed debate on the name — has always been a food that fed America, a tribute to the past, embedding in the food culture of eastern North Carolina. For many, when you gather around the family table with hot food and fresh baked biscuits, you share and grow memories. Food has the uncanny ability to bring you back to the times when life was simple and neighbors gave each other cups of sugar, cooked together, snapped beans into glass bowls sitting in rockers or helped their neighbors harvest their crops. Food built us up, and faith was its constant companion for Anne ever since she was child.

“God’s divine providence placed me on this earth scarcely two months after the famous attack at Pearl Harbor. I have always heard that the rich are born with silver spoons in their mouths, but I was born with a spoon in one hand and a pot in the other. We weren’t rich, but life in my family was good — especially when it came to fun and food!” Anne said.

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When Anne was six years old, she contracted Rheumatic Fever, was in bed for a year and missed the entire first grade. That did not stop her tenacity and want for learning. In 1950, her dad bought her mom the Betty Crocker Cookbook and her mom used it to teach her how to read. To Anne, words and food went hand in hand. A few years later, at age nine, she started her first business baking cakes for neighbors and friends.

“I charged $3 for a three-layer, nine-inch cake and offered five varieties including a 1,2,3,4 butter cake with chocolate icing, coconut cake, and orange-lemon cake just to name a few,” she said.

Her customers started asking for more and with word or mouth, her baking business was building its wings. Even during college, Anne would come home on the weekend and make cakes for customers. Soon after that, she got married, kept baking and growing her family and the seed for her future business.

Anne had a vision while working at a local grocery store and thought she was supposed

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I have always heard that the rich are born with silver spoons in their mouths, but I was born with a spoon in one hand and a pot in the other. We weren’t rich, but life in my family was good — especially when it came to fun and food!”

ANNE GRIMES

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to open a bakery. So, she opened her own shop in 1979 aptly named the Rolling Pin. She made cakes, doughnuts, pies and other sweet treats. The business did well, but little did she know, divine intervention would take over. Anne never had dumplings on her radar and it was not something she cooked very often. She was known for sweet treats, so making dumplings was an accident she was almost forced into. A lovely group of ladies, who she later called “angels,” came in her shop one day wanting to buy some pastry. She didn’t have any and they told her that maybe she didn’t know how to make them. Anne was having none of that and later that day, mixed eight pounds of dough, rolled it out using her tried and true signature rolling pin, cut it into strips, packaged it, labeled it, and put it in the freezer. The ladies came back a few days later and bought her dumplings.

Not long after that, Anne quit making pies, cakes and sweets and started making dumplings exclusively from home in her carport which has been transported into a bakery. Anne says it was divine intervention and she is grateful for those two ladies. “It was the beginning of a commission from God to feed physically and spiritually. We named our new company Harvest Time Foods and included a scripture and a number to call for prayer in every box.” They later renamed their dumplings to “Anne’s Flat Dumplings” in 1981. From then on cooking, along with a strong faith were always Anne’s loyal and steadfast companions helping her shape her business as she was kneading the dough and cutting the path for a business that has

continued to sustain a community.

Not all years were perfect, hardships came and went, but her food and products grew in numbers. In 2006, Anne’s husband died after many years of poor health, but her faith and family surrounded her and fed her soul and the business continued to grow as she became a household name.

You can go into almost any grocery store and find her products on the shelves. She even published a cookbook called Dumplings N’ More in 2008, which included 175 recipes that she had gathered from her friends over the years. She made sure to give credit to the people who gave her the recipe. Her Daddy’s fish stew, a hotdog chili, Judy’s Velveeta cheese fudge, Poota bear’s pineapple stuffing, peach pandowdy, and her momma’s cooked coconut cake are just a few recipes that grace the pages of her cookbook. Anne says she is blessed and happy to share her love for cooking with anyone who wants a good meal and a spiritual message. “Through the years,

Who’d ever thought I’d be traveling around cooking for people, meeting celebrities, and having so much fun? All the time doing something I love.”

we’ve kept on growing thanks to the Lord and the incredible testimony from you, our customers….and those recipes are like hand-me downs getting passed down as long as there is life left in them,” she said.

Anne never thought food would take her so far, but food, like faith, can feed you in more ways than one. Anne’s favorite foods even for breakfast are sliced tomatoes, stewed corn, sliced cucumbers, country ham and biscuits.

“I grew up on country style steak, fried chicken, mashed potatoes, and butter beans and I never went to school hungry.”

She gives as much as she has received and believes it is God’s will.

“We believe in helping other people with their need and supporting the community... who’d ever thought I’d be traveling around cooking for people, meeting celebrities, and having so much fun? All the time doing something I love,” she said.

Anne and her staff have spent dozens of years developing products to eat, cook, and bake with. They offer 34 gluten free products you can purchase at the local retail shop located at 3865 Emma Cannon Road in Ayden. There are over forty products in Anne’s Old Fashioned Product line available in store and online. Some items are the flat dumplings, frozen gluten free biscuit, sauces, bases including the famous chicken or ham base, brownies, pizza dough, dips, cornmeal, seasoned breading, grits, and maple butter as well as additional items.

You can find their products with the bright yellow labels in twenty-eight states in the deep south all the way west to

ANNE GRIMES

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Greenville: Life In The East

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Mississippi. Anne and her “chicken pastry”have shaped the food culture and local community along with other food establishments that has put the little town of Ayden on the map.

If you haven’t tried Anne’s products, I encourage you to make her chicken pastry.

I was able to be in the kitchen with her, and it was like being at my grandmother’s house standing together at the stove sharing stories and eating. Grab some family, gather around a pot of boiling water, and drop in the flat pastry pieces and watch as they are transformed into a warm bowl of the past. When you buy Anne’s products, you are supporting the community, helping to retain the golden food memories of the past while sitting around the table breaking bread together.

Anne is a force in eastern North Carolina and her legacy will live on long after she is gone. She will continue to offer up her homegrown wisdom rooted in southern tradition, all while deepening her walk with the Lord, or as she calls herself, “a full gospel charismatic.” Having a thriving food business has and will continue to allow her to share her gift of cooking with you and God, her faithful companion reminding her of where it all began.

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FROM CHEF TO TABLE W

hile putting together this issue, it became increasingly apparent that there is absolutely no shortage of rockstar chefs in eastern North Carolina, and these truly are really only a handful of them. From a tried and true downtown Greenville staple and talents of Toby Boutilier at Starlight Cafe and Farm, to the award-winning and internationally recognized talent of Massimo Mannino at Nino’s Cucina Italiana and the brand new, immaculate and delicious tastings of Brandon Qualls at Ford + Shep, this chef series was a legitimate treat to put together for you. Take a moment to see what these chefs brought from their minds, to the kitchen, to the table, just for you — I think you’ll find it as mouthwatering as I did.

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FORD + SHEP Chef Brandon Taylor Qualls EntrĂŠe Nooherooka bone in pork chop and orange brandy marmalade, harissa rainbow carrots, pea tendrils, fried brussels, pickled fennel

for a reservation fordandshep.com 252.689.6853

Photo by Amanda Parmelee

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Greenville: Life In The East

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Greenville: Life In The East

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STARLIGHT CAFE & FARM

Chef Toby Boutilier EntrĂŠe Five Spice Duck Confit: Purple sweet potato puree, ginger glaze garlic green beans, duck

for a reservation starlightcafe.org 252.707.9033

Photo by Juliette Cooke

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NINO’S CUCINA ITALIANA Chef Massimo Mannino EntrÊe Spaghetti Carbonara: Traditional homemade Spaghetti tossed with pancetta, Parmigiano and eggs seasoned with parsley

for a reservation ninoscucinaitaliana.com 252.689.6446

Photo by Juliette Cooke

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Small

town

chef,

BIG TIME TALENT Chef makes magic in the kitchen

By Christina Ruotolo Photos by Molly Mathis

P

itt County is home to some national treasures in the culinary world. One such rock star is 40 year-old Christian Brown, who has been making food music both in the kitchen and on television — bringing his upbeat personality and killer cooking chops front and center.

I first met Christian when he was a room service attendant at a local hotel and I was a waitress. I was witness to his transformation from a twenty-something cook eager to learn the ropes, before he was classically trained in French cook-

Winter 2018

ing and received a nutrition degree from Johnson & Wales University. Over time, he moved up in professions to line cook and pastry chef. He is inventive, and a visionary when it comes to thinking outside the kitchen, combining ingredients to create masterpieces on the plate.

In a way, he is a wizard and his knife is his wand, and the foods and ingredients are the potions.

Over the last ten years, Christian said the food industry has morphed from a blue collar job to a high profile profession. Christian has been lucky enough to be among those immersing themselves into its circle.

Greenville: Life In The East

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“Being a chef is hard work and I wouldn’t have it any other way,” Brown said as he gathers ingredients and walks among the bright stainless steel of the kitchen effortlessly preparing to cook.

Currently, Christian is co-owner of Green, Lean & Clean, LLC in Washington & Wilmington, a dietary delivery service that specializes in delivering healthy boxed meals to the community. Each meal includes a green vegetable, lean protein, and clean starch in portions that fit in with health conscious fitness buffs and those looking to be fueled the right way. Before this job, he cooked at Lake Gastronomy restaurant in Lake Gaston, and the Back Door Bistro & Bakery in Littleton as well as having pop-ups and being a private chef.

Christian sums up his life in the food industry thus far by doing what he loves everyday and reinventing himself.

“It’s a crazy life, but a great life. It may not be the most glamorous, but cooking is my passion and I’m just getting started.

The best is yet to come.” Brown said as he sharpens the edges of his knives and runs the steel blade between the sinuous fat on a massive piece of red meat on the cutting board.

He effortlessly removes the fat, cuts one long wedge of beef that any animal would be jealous of and begins to slice it into pieces. He brings out a large bowl of

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lobster mushrooms and a few florets of bright, green broccoli and gets to work.

It’s easy to see his comfort behind a flame on a stove; adding a drizzle of oil in a pan, adding in the meat, and moving the pan back and forth along the burner.

As he does this, long, plumes of flames reach up and within seconds the flash is gone, the sizzle and aroma of a meal front and center. Adding a little of this, and a little of that, using his fingers as mixers, the meal comes together: a savory steak dinner bowl.

“Cooking is a sensual experience. It’s a chemistry, the combining of ingredients, that when blended together react together turning into a meal,” Brown said. He hands me a fork and I dig in.

So, as I eat, I ask him how did he get the opportunity to be on Food Network’s Cutthroat Kitchen, not once but twice.

Back then, Christian was sporting a man bun and he had the crazy look with tattoo sleeves and a lively personality, exactly what Food Network was looking for. “In the early 2000’s, food tastings, and television cooking channels and shows were building their roots. Consumers were getting on board and building their palates and America was catching up to the game.”

Christian says he was becoming known regionally for his cooking and the network contacted him and he flew to LA to compete first on an episode called “Shrimp My Ride.” He made it to round three. He went home and continued to cook.

The network contacted him a few months later and he went back out to compete again on an another episode called “Get Rich Or Die Frying,” where he only made it to round two. He wasn’t upset and said it was a great experience for him. “In my job, I have been lucky to meet culinary geniuses like Mario Batali, Alton Brown,

Greenville: Life In The East

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C

ooking is a sensual experience.

It’s a chemistry, the combining of

ingredients, that when blended together react together turning into a meal

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It’s a crazy life, but a great life.

It may not be the most glamorous, but cooking is my passion and I’m just getting started. The best is yet to come.

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Winter 2018

Wolfgang Puck, and many others. I got to do what I love for a wider audience and I get that same joy when I’m a private chef in someone’s home just cooking for two people,” he said.

Even though his culinary talents haven taken him far and wide, there are hints of Christian Brown all over eastern North Carolina. “There isn’t a restaurant I didn’t help open.” He’s been on television, has a knife company sponsor him, and has owned, managed and operated several restaurants. He still works just as hard as he did when I met him dozens of years ago.

He works on average over eighty hours a week, in a hot, high stress environment, from morning until night. “It’s an arduous, long, difficult job, but it’s a good life that has rewarded me well,” Brown said. He may have a tough exterior with arms covered in black artful tattoo sleeves and an affinity for cuss words, but his food and artful plates keep people coming back for more.

Winter 2018

Greenville: Life In The East

When not cooking or thinking about cooking, Christian is an avid outdoorsman and certified mushroom hunter with certifications to hunt mushrooms in five states. He can tell you what mushrooms are edible, poisonous, as well as the genius & phylum names.

“I love spending time in the woods, just me, my knife, and no plan,” Brown said.

From a paperboy at The Daily Reflector at 14, to a room service attendant, to a chef, to a culinary wonder Pitt County is proud to have, Christian is one to keep your eye on.

There is no telling how many more televisions shows, accolades, or new adventures that await Christian, but one thing is for sure, he is happy to be in the food game and always ready to roll up his sleeves, get dirty, and cook. For more information on Christian Brown and Green, Lean, Clean, LLC check out the website, www.burnglc.com.

37

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Winter 2018

Realtors

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Greenville: Life In The East

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Godfrey G. Bell, Sr.

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Greenville: Life In The East

Winter 2018

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Winter 2018

Greenville: Life In The East

41

Hardee’s

LEGACY Daily Reflector File Photos

N

early two months before JFK was elected president and before The Beatles invaded the United States, those looking for a great cheeseburger needed not look that far, nor spend that much money: a 15 cent cheeseburger was available thanks to Wilbur Hardee, who opened Hardee’s Restaurant right here in Greenville on September 3, 1960.

42

Greenville: Life In The East

Winter 2018

Elite Properties

1131978 -Black 9/10/07 135:23 0:00

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Beautiful Landscaping $96,900 541 SNOW HILL ST remodeled 3BR/1BA w/new kitchen countertops, stove & hood. Master BR w/WIC. Dir: Take Hwy 11 S. To Ayden, turn Lf on 3rd St., Lf on Snow Hill St. Hostess: Kunny 531-1872. MLS# 80513

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Greenville: Life In The East

Mobile Home

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43

Country Charm $127,900

1960s

— Hardee’s owner Wilber Hardee opens first restaurant in Greenville in 1960.

— In 1961, James Gardner and Leonard Rawls open second store in Rocky Mount.

— Operate nearly 200 stores by end of decade

1964 MENU hamburger •••••••••••15¢ cheeseburger ••••••••••20¢ fries •••••••••••••••••••10¢ apple turnovers •••••••15¢ milk •••••••••••••••••12¢ coffee •••••••••••••••10¢ Coke, Pepsi, root beer and orange soda •••••10-15¢ milkshakes •••••••••••20¢

44

Greenville: Life In The East

Winter 2018

1970s — Hardee’s debuts fresh, made-from-scratch biscuits — Hardee’s purchases Sandy’s and Dee’s Drive In — Opens 1,000th restaurant

1980s — Purchased by Canadian company Imasco Limited in 1981 — Acquires 650-unit Burger Chef — Opens 2,000th restaurant

1990s — CKE Resaurants Holdings, Inc, parent company of Carl’s Jr., buys Hardee’s — Creates chain of about 3,152 Hardee’s restaurants Winter 2018

Greenville: Life In The East

45

Photo by Molly Mathis

2016

— 3,664 franchised or company-operated Hardee’s restaurants

46

Greenville: Life In The East

Winter 2018

The Daily Reflector is there.

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ACADEMY PARROTT SCHOOL ARENDELL IFTON HIGH SCHOOL AYDEN-GRCOVENANT SCHOOL OL CHRIST EY HIGH HIGH SCHO D.H. CONL CENTRAL N ACADEMY FARMVILLELE CHRISTIA SCHOOL GREENVILROSE HIGH HIGH SCHOOL J.H. OLIC II CATH SCHOOL JOHN PAUL H PITT HIGH OL NORT OOD SCHO OL SCHO THE OAKW TY HOME SCHOOL PITT COUN RAL HIGH OL CENT N SCHO SOUTH CHRISTIA TRINITY

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