Her Magazine

Food & Wine 2020

Featuring

Brenda Drake, Owner of Firefly Wine Shop

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Dear Readers, I currently write the Hot Dish food column for the newspaper. I get the pleasure of eating amazing food, drinking cocktails and telling you about it on a weekly basis.

What a great job this is! Food has shaped me from when I was little and helped make cookies at my grandmother’s bakery in Rhode Island to when I learned to make meatballs and pasta in the kitchen with Dad. But the first time I really educated myself on wine was when I started my first job after moving to Greenville in 1997. I fell in love with wine and all the beauty and complexity it brings forth while I was working as a waitress at Christinne’s Restaurant. In order to work the dinner shifts, we had to take multiple classes on wine, educating ourselves on various wine regions, varieties of grapes, pairing notes, maker notes, and so on. Wine has always filled me up, but now it was expanding like a treasure map of the world. I can travel anywhere with wine from the Côtes du Rhone region in France to the sun-drenched Napa Valley in California. Wine has so many beautiful possibilities, and when paired with various foods, the “notes” explode on the palate.

I was falling in love with wine and my love affair has only flourished.

When we eat delicious food or drink wine or cocktails, we are traveling without leaving the dinner table or bar. Come join me as we travel around the world in our fall food and wine issue. Meet Brenda Drake, owner of Firefly Wine Shop, and learn how wine shaped her life. It’s time for a culinary adventure with no passport required. Bon Appetit and cheers.

Christina Ruotolo

— editor

www.reflector.com/her

Meet our team Christina Ruotolo is the editor of Her Magazine, Hot Dish writer, and a multi-media specialist at The Daily Reflector newspaper.

She is active in the community, is a part-time bookseller at Barnes & Noble and a creative writing instructor. When not Christina Ruotolo going 100 miles per hour, she enjoys cooking, eating out and Editor drinking wine with friends, and is a mom to a new rescue puppy named Reyna.

Jasmine is a graphic designer at The Daily Reflector. She enjoys sonic slushes and spending time with her husband & two sons, Dash and Jett. Contact her at jblount@apgenc.com.

Jasmine Blount Designer

Marlen Luna is an editorial and lifestyle photographer based in Greenville. When she is not behind the camera, she is a business development specialist at Hyster-Yale.

Marlen Luna Photographer

DeeAnn Rivera Contributor

Christy Jones Contributor DeeAnn Rivera, also known as the Victory Garden Gal, started her blog, because she’d had to be a lot of things: student, wife, mom, grandmother, nurse, accountant, chauffeur, project manager, career woman, sister, daughter, friend, and child of God, just to name a few. But one thing that has always brought her joy (and sometimes solitude-some kids don’t like weeding) is her garden. She shares stories and recipes with readers. Visit her website www. victorygardengal.com

Bonnie Lesko-Roberts Contributor

Christy Jones, also known as Coach Chris, is an improvement coach for leaders who works to help them break free from feeling overwhelmed while taking their teams to high levels of performance. Contact her at beginmonday. com.

Bonnie Lesko-Roberts is a Registered Dietitian with the Pitt County Health Department WIC Program. She has worked in community health for almost 25 years. For information about nutrition programs at the Health Department please call (252) 902-2300.

Contents

Cover Story

4-7 Seeker in the Cup: Brenda Drake & Firefly Wine Shop

Inside

9 Meet Him: Eric Allienello 10 Meet Him: Brandon Qualls 12-14 Her Health: Infusing in the Victory Garden 15 Meet Her: Laura Bell 16 Meet Him: Mark Phillips 17 Her Business Spotlight: Simply Divine Oil & Wine

18 Her Advice: Appropriate shirt and shoes

required 21 Meet Him: Richard Williams 20 Summer food: safe and tasty 21 Her Recipe: Tomato Bruschetta 22 Her Panel: What's your favorite Comfort Food?

24-25 Her Shopping: Food & Wine Edition 26-27 Her Success

Meet Her

30-31 Brenda Drake

Contact Her

Christina Ruotolo | Editor | 329-9532 Craig Springer | Advertising | 329-9513 Jasmine Blount | Designer | 329-9606 Email: cruotolo@reflector.com

Her — August 2020

3

Seeker in the Cup

Brenda Drake & Firefly Wine Shop

By Christina Ruotolo

It’s a Wednesday night at 5:30, and the parking lot of Firefly Wine Shop in Greenville is packed. Inside are groups of wine enthusiasts and friends laughing over a glass of Cabernet. Members of the International Wine Club are putting out a spread of crudités, sliced cheeses, meats, and water crackers. A sea of colored wine bottles dot the landscape like a treasure map. The inside of the store is humming with life as women and men raise wine glasses to someone’s birthday, thankful they have a mid-week respite from work and responsibility. Here, the wine dreamers have come seeking truth in deep jammy red wines with floral bouquets, dry white wines with sharp citrus notes, feeling the worries of life wash away with just one sip. No matter what you seek, Firefly Wine Shop has the answer. Pop open the cork and take a journey to a new destination every week.

Owner and proprietor Brenda Drake opened Firefly in 2015, but her love of wine started long ago. Before becoming a wife, mother of three children, home-school teacher, and wine shop owner, Brenda was a college graduate beginning a new phase of life's journey.

“After college I was a financial planner but quit when my husband started his PhD program in Alabama. I worked retail at big box stores while he finished up. I stayed home with the kids for a few years and then jumped around part-time jobs until deciding to open Firefly,” Drake says.

She decided in 2015 that she needed to find a full-time job or something to do that would be more fulfilling.

“I liked working retail previously, but hated ‘other people’s’ retail.

I didn’t want to work crazy hours at a thankless job. I decided I loved wine, was good at retail and Greenville had room for another wine shop.”

Before opening her wine shop, Brenda was well versed on wines and liked to try out new wines often. “I fell in love with wine and I just drank a lot to educate myself. I liked how there was always

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5

something new and different. No matter what my preconceived notions of a grape might be, a bottle would come along that was outside of them. It was exciting.”

She decided to become a certified sommelier in order to dig deeper and educate herself more on wines from all regions.

“I took a class in December 2015 to get my entry level sommelier certificate just prior to opening the store. I felt that the extra credibility of being a somm would help with the store opening. That being said, wine is a never-ending educational experience. You truly have to do it all day every day to know wine. And even then, it always feels like you’re just scratching the surface. Prior to getting my certificate, I spent a year and a half 'studying' wine on my own, reading everything I could and trying as many wines as possible. It is fun, but it is definitely work.”

Educating oneself, educating others, tasting, buying and selling wine is a well-rounded profession for Brenda. Her favorite part about her profession is that wine makes people happy.

“I joke all the time that no one is ever unhappy at the wine store, but it’s true. Even if someone has had a really bad day, coming in to pick up a bottle on their way home is almost medicinal for them. When I can help someone discover something new that they like, it’s a great day. I love to share my enthusiasm for wine, and it’s even better when I see that enthusiasm returned,” Brenda says. Firefly features more than 300 types of wine – with beer, mead and cider options as well.

Brenda is always smiling, always bubbly, and having her wine shop has helped her gain a following of repeat shoppers, some now lifelong friends.

“The best part about owning Firefly is getting to meet so

6

many great people in Greenville, she says. “I am not a native and have lived here for nine years. It’s been so nice to meet people from every corner of Greenville and get to know them.”

Everyone tends to find their favorite wines or stick to certain regions and vintages that they can go back to time and again.

If there is a wine people want that Brenda doesn’t have, she can order it.

Opening the door of her shop is like circumnavigating the globe one region at a time from France, Germany, Africa, Northern or Southern America and every green and lush valley and wine orchard in between. Pick a favorite region, and Brenda and her staff with make recommendations for you based on your preferences.

It’s only natural to wonder what Brenda’s favorite wine is. How hard it must be to choose a favorite among the hundreds of wines that grace the wooden shelves at Firefly.

“Oh, there are too many great wines to choose a favorite one,” she says. “I’m a seasonal wine drinker. I love a big red, probably an Amarone is my all time favorite, when it’s cooler. In the summer, I drink more white but still like Pinot Noir. For my whites, I love pretty much any from Alsace, France.”

During the COVID-19 pandemic, many alcohol vendors saw an uptick in sales, and Firefly has such a wonderful following of wine enthusiasts who helped keep the shop afloat. Brenda's weekly wine tastings changed from face-to-face events to take-home tastings, but she still makes sure customers are updated weekly on new wines to love.

“When the world goes back to normal, we do a weekly wine tasting every Wednesday from 5 to 7 p.m. It’s a great way to try

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"The best part about

owning Firefly is getting to meet so many great people in Greenville..."

Brenda's Wine Picks Find these select wines at Firelfy Wine Shop

White

new wines before you buy,” she says. “Currently, we are doing a Take Home Wine Tasting, and each week, we highlight three wines that you can pick up to try at home at your leisure. The wines come with a fact sheet with information on the wineries, tasting notes, pairing notes and fun facts. We have classes quarterly that are more in depth and limited to usually 20 people.”

I asked Brenda to describe wine using only four words and she came up with the perfect answer, “Wine makes everything better.”

For those who may have not tried wine (not sure these people exist) I asked Brenda to offer benefits for wine drinkers.

“Refer back to my four words about wine. There are health benefits to dry red wine, and I believe (although I am in no way a medical expert) that relaxing with a glass of wine helps to reduce stress in our lives,” she says. “There is a wine for everyone, I’m sure of it. I love finding that wine for people.”

So whether you seek adventure in a dry, brisk white wine or a smooth and fruity Pinot Noir, go to Firefly, take a journey around the globe and let Brenda and her vast knowledge of wines help you find you new hobby or passion, one delicious sip at a time.

Firefly Wine Shop is located at 3110 S. Evans St. For more information, visit www.fireflywineshop.com or call 756-4994.

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Cederberg Bukettraube 2019 South Africa

Red

Cantine Miali Podere Potenza Rosso Puglia, Italy

Rose

Jansz Sparkling Rose -Non Vintage Tasmania, Australia

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Bartender, Ninos Age: 25 City of residence: Greenville Tell me about your family: I was raised in Rhode Island.

Favorite drink to make?

Smoked Old Fashioned Favorite drink to drink?

Spicy Sidecar How long have you been a bartender?

I have been a bartender for five years.

Smoked Old Fashioned

Solerno Blood Orange Liquor FJW Solera style whiskey Orange bitters

Spiced brown sugar simple syrup smoked with Cedar chips.

Served in a martini glass and garnished with an orange slice.

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Chef & President of FORD + SHEP & Redbird Restaurant Group

Sloppy Yo! 1 lb. ground beef 1 1/2 cup of green onions 1 1/2 cup of sweet peppers pane de casa (bread) 1/2 cup* of pimento cheese coleslaw scallions Bone Doctors' Barbeque Sauce: (found at Artisan's Market or online at Bonedoctorsbbq.com)

Age: 38 City of residence: Greenville Tell me about your family: Proud father of two beautiful boys, Redford Bennett and Shepherd Fox, and our Chocolate Lab, Maise Maye.

Favorite meal to make?

My favorite meal to make is Braised Beef + Root Vegetables, This dish is very similar to pot roast. There is a comfort in this dish that brings me back to snowy days in Vermont as a child. It smells so good cooking, and the leftovers are even better with crusty bread.

Favorite meal to eat?

I love cheese and charcuterie with pickles and mustard. Honestly, give me a hot dog or a taco and I am happy.

How long have you been a chef?

I have been cooking for over 20 years.

Season ground beef with Bone Doctors’ premium spice blend.

De-seed and dice sweet peppers; dice red onion Heat pot with olive oil. Once oil is hot, place ground beef into pot and brown.

While beef is browning, spread pimento cheese on slices of bread and place onto baking sheet. Heat oven to 400 degrees and toast bread until cheese is lightly melted for 5-8 minutes Add onions, peppers, and a sprig of rosemary to ground beef. Stir and cook through.

Add bottle of Bone Doctors’ sweet and spicy barbecue sauce, then stir and simmer for 15 minutes.

Remove toast from oven and place on a plate. Remove beef from heat and ladle over toast.

Top with fresh coleslaw (optional). Garnish with scallion, and add Bone Doctors’ Original BBQ sauce.

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The Wine Shop at Jefferson’s Monthly “Guided Tastings” Fun & Educational Seating Limited, Reservations Required

252.355.5600 Extensive Wine Selection 310 W. Ninth Street, Greenville • 252.355.5600 • www.jeffersonsflorist.com

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11

Recipes

Infusing in the Victory Garden: Herb Infusion – Drinks, Honey & More!

V

By DeeAnn Rivera

ictory Gardens go back to World War I and WWII when food was being rationed for civilians so the military could be fed. The government started a campaign that encouraged everyone to plant a “Victory Garden” to help with the war effort. Many resources claim this was just propaganda and gardens were actually needed because food was scare and money was tight.

I’m a huge fan of thrift stores. Some of my favorite things in my house and garden have come to me second hand. Since I have shopped in consignment stores their whole lives, my children and grandchildren don’t mind thrifting with me. Each child has an usual affection for certain items. My grandson has found a love of fancy glasses, and we often bring home mismatched goblets and delicate wine glasses so we can drink our fancy drinks out of. (We call him a “mixologist,” but he only makes non-alcoholic beverages.)

In case you don’t have a mixologist, our everyday cuisine can become quite bland. From drinking water to sugar, our taste-buds have accustomed to worn flavors. We can turn to our Victory Gardens for a solution!

The benefits of herbs range from cooking to health.

Sprinkling herbs into our usual diet can add new, earthy flavors.

Even more, enjoying our delicious herbs will give us health benefits along the way!

Sprinkling herbs into our drinking water is the simplest way to start infusing. Also, those who have a hard time staying hydrated may find these water flavors more alluring.

Dried vs Fresh Herbs Crafting your own herb-infusions is an easy way to create flavorful pairings. Before we begin, however, let’s distinguish the uses of dried and fresh herbs. This information will help you properly store your herb creations!

Dried herbs are ideal if you plan on long-term storage or gift-giving. In this form, herbs retain usefulness and flavor for a longer period of time. Still, ensure the infusions are stored in a cool, dark space to prevent bacteria growth.

Also, keep in mind, dried herbs are more concentrated than fresh herbs. As you infuse, adjust and taste-test along the way to avoid overly pungent flavors.

Fresh herbs are ideal for infusions that are immediately consumed or stored in a cool, dark place for a short period.

When using, ensure your herbs are dry. Any water interaction (especially in the honey infusions), can breed bacteria over time.

Now that we’ve covered the basics for herb handling, enjoy these tasty infusion ideas:

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Herb-Infused Water Mint, Basil, Cucumber + Lime Water

This tasty combination of herbs is anti-inflammatory and great for digestion. If you’re looking to boost your digestion before a meal, or have a yummy drink, try this recipe:

Ingredients: •

1 cup of water

•

1-2 basil leaves (or 1 tsp. of dried basil)

•

3-4 mint leaves (or 2 tsp. of dried mint)

•

1 tbsp. fresh lime or lemon juice

•

3 slices of cucumber (peeled)

Directions:

Add in these ingredients to your flat or sparkling water for a summery, fresh twist. To turn this recipe into an adult fusion, add in 1 1/2 ounces of vodka.

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Herb-Infused Honeys If you’re like me, a beginning beekeeper, you know the excitement of backyard honey is overwhelming.

Lately, I’ve been trying to think of new ways I can use the versatile sweetener.

Here are some of my ideas:

Chamomile + Lavender Honey Both chamomile and lavender have proven benefits for relaxation and sleep quality. That means, these anti-stress herbs are perfect to swirl in a nighttime drink or cup of oatmeal. To make this floral, soothing honey, first gather:

Ingredients: •

¼ cup lavender (flower or dried)

•

¼ cup chamomile (flower or dried)

•

1 cups raw honey

Be mindful: Dried herbs have a more concentrated scent and taste. If you prefer to use these, taste test and adjust along the way.

Once you’ve gathered your herbs and spices, now begins the process of infusion. There are three methods for infusion, yet, the method below is the most effective.

Directions: 1.

2.

3.

4.

5.

6.

7.

Place herbs in a cold saucepan.

Pour honey over herbs. Turn stove heat onto medium.

“Fold” herbs into honey to stir. Note: This will be easier once the stove begins to warm up, be patient as to not burn the honey.

As the honey mixture bubbles, stir frequently.

Remove saucepan from heat and cool.

Repeat steps 3-4 repetitively throughout the next 1-3 days. (The longer the time, the stronger the infusion.

Cover at night, with cheesecloth, in the fridge.)

Taste-test to your liking. Once you enjoy the flavor, strain the herbs from the honey.

Store honey in a glass container in a cold, dark place

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(or fridge).

For quicker infusion, complete the steps above for approximately 30-45 minutes. Instead of straining after days of infusion, leave the herbs in the honey. This will allow for a strong flavor without the extensive time.

Or, store unstrained honey in a glass jar for approximately one week. Keep the jar in a cool, dark place, or refrigerate. Then, check the honey regularly to taste test until you reach your ideal flavor.

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Herb-Infused Sugars The variety of herbs in your garden can enliven your tastebuds. Herb-infused sugar is a unique, beautiful spin on the classic sweetener.

As a note, remember the key to a fine sugar is using dry herbs.

Any dampness from fresh or dried herbs will result in clumping.

Cilantro + Chile Sugar A sugar perfect for fresh fruit and salads, cocktail glasses, or guacamole. This herb infusion creates a perfect balance of sweet and spicy.

Ingredients: • • •

¾ cup sugar ⅓ cup cilantro (fresh or dried) 2 tbsp. chile powder

Directions: 1.

2.

3.

Mix sugar with preferred herbs and spices.

Pour mixture into glass, airtight container.

Store in a cool, dark place for approximately one week.

Check sugar everyday for a flavor check, and use once it’s ideal. (If kept correctly, your sugar will last up to 3 months.)

Or, for a faster method, process the herbs, spices, and sugar into a food processor.

DeeAnn Rivera is also know as the Victory Garden Gal started her blog, Victory Garden Gal because she’d had to be a lot of things: student, wife, mom, grandmother, nurse, accountant, chauffeur, project manager, career woman, sister, daughter, friend and child of God-just to name a few. But one thing that has always brought her joy (and sometimes solitude-some kids don’t like weeding) is her garden. For more information on the author, visit her website www.victorygardengal.com or find her on Pinterest at https://www.pinterest.com/DeeVictoryGardenGal/ pins/

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Favorite Meal to Make & Eat? If my family could answer what their favorite meal is that I make regularly for them, it would be Spaghetti Bolognese, but, my favorite dish to make & eat (that I rarely do anymore) is Osso Bucco. There's just something about the whole layering of flavors and process that yields this fall off the bone, succulent, tender meat and out of this world sauce that somehow happens during those hours and hours of braising. Not to mention, that delicious bone marrow, I could almost just have that. In years past, it's definitely been a specialty of mine.

How Long Have You Been a Chef? I've been called "Chef" for SO MANY yearsthankfully- but being called "mommy" takes the cake, for sure!!! I have been creating culinary creations for over 20 years. Geeezzzzz, I'm old!!

Chef, Tiebreakers Age: 42 City of Residence: Kinston, NC by way of Denver, Colorado, Widespread Panic Tour & Chattanooga, Tennessee. I was born and raised a Southern Tennessean, lived in Colorado for exactly twenty years and moved here (K town) to be with the loves of my life.

Tell Me About Your Family: My handsome & wonderful partner in life & love, Ian & our beautiful & precious daughter, Bella Bell. "Mommy" is my most favorite title & position I have ever had the privileged to have..... I never had any children of my own & when Ian and I fell (madly) in love, Bella was just barely 3. Since then, she has been our life & light (well, always was his) & I couldn't imagine a day without her in our home!! I was all the sudden a mom & I like to think it suits me pretty well. www.reflector.com/her

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Tiebreakers Pimento Cheese (Yield 1 quart) 2 1/2 cups shredded cheddar & Monterrey Jack blend.

3/4 cup Duke's mayo 1/4 cup sour cream 4 roasted red peppers, diced 1 can Rotel, slightly drained 1 bunch scallion, sliced on a bias 1 Tablespoon Chopped fresh Parsley Sriracha (as much as you like) Dash of Worcestershire Salt & Pepper to taste

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Bar Manager, aTavola!

Age: 46 City of residence: Greenville (since 1977) Tell me about your family: I’m married to Phoi Phillips and we have three children, a 24 year-old, 20 year-old, and 14 year-old.

Favorite drink to make? I make sure each drink is tailored to each person. I am proud of my margaritas and Bloody Marys.

Favorite drink to drink? A classic bourbon old fashioned or a nice glass of wine.

How long have you been a bartender? I have been a bartender for a long time. My first bartending job was at Red Lobster. I have been with aTavola! for seven and a half years.

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Lemon Drop Martini

Splash of simple syrup Splash of fresh lemon juice ¼ shot of blueberry vodka ¾ shot Triple Sec

Shake and strain into a sugarrimmed martini glass

Her — August 2020

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business spotlight

Simply Divine Oil & Wine Simply Divine Oil & Wine is owned by Kimberly Sayers, who moved to Greenville with her husband in 2007 to raise their four boys in the tight-knit community. Since then, Kimberly had many roles ranging from ECU audiology clinical supervisor to Little League coach, school volunteer, and stay-at home-mom.

“Being a part of bettering the community has always been important to me,” said Kimberly, who has been a board member for Horizons at The Oakwood School and currently serves on the board of the Service League of Greenville. “Before starting Simply Divine Oil & Wine, I had never imagined running my own business.”

That all changed in 2014 when she and her husband, Ron, visited Italy for their 25th wedding anniversary and went cycling the Tuscan countryside. While in Tuscany, they had a chance to visit an olive farm and try authentic, fresh-crushed, extra virgin olive oil for the first time.

“The gentleman who owned the farm and his family prepared us an amazing meal born of the fruits of their labor,” Kimberly said. “Inspired by this trip, we set our focus on healthy eating and exercise.

“Discovering 692 Olive in the height of our passion for the finer things - olive oils, balsamic, and a perfectly paired bottle of wine - started what would become Simply Divine Oil & Wine,” she said. “This journey into a better lifestyle has been five years in the making for us.”

The business, located at 692 E. Arlington Blvd. in Arlington Village, now features a new wine bar. Call 565-8472 or visit simplydivineoilandwine.com.

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17

Advice

APPROPRIATE SHIRT AND SHOES REQUIRED

By Coach Chris

O

ne of my favorite things to do is eat seafood! I absolutely love any kind of shrimp, salmon and red Snapper fish. Honestly, I probably could eat shrimp every day — that is how much I love it.

Every time I am deciding what to eat from a restaurant, I always look at the options that they have with shrimp —and if they do not have any, I am already almost on to the next place.

I remember this one time before COVID-19, my husband and I were at the beach and we decided to visit a restaurant.

The menu was located outside the restaurant so that you could preview it before you asked to be put on the list to be seated.

Another couple in front of us was checking the menu out as well.

The young lady was wearing a bathing suit with a cute cover up and flip flops and the gentleman was wearing a tank top, swim shorts and sand shoes. They decided that they wanted to give the restaurant a try, but, unfortunately, they were not allowed to because they were not appropriately dressed for the restaurant.

Now, you would have thought being at the beach, and the restaurant being pretty close to the water, that they would have just let you come on in and be seated in beach attire with flip flops. Their rules were different. They had a standard dress code and it did not matter what who you were, if you did not follow the standard set, you would be standing outside. You could not come in with tank tops, and you had to have the right shoes on!

I learned a very valuable lesson that day as it relates to success in life. Success has rules that you and I must follow if we want to achieve it — not only do you have to have the “right clothing on” so to speak, you have to make sure that you have the right S.H.O.E.S. on as well.

If you are going to be successful, you must do the following:

S.

(SET SMALL GOALS) If you are going to be successful, you have to start off with setting a goal. How will you know what you are aiming for if you do not have a target? I always encourage the women that I mentor and coach to set small goals. Small goals lead to big outcomes!

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H.

(HAVE THE RIGHT HABITS) Successful people do daily what unsuccessful people do only occasionally. John Maxwell said, “The secret of your success is determined by your daily agenda.” What you and I do repeatedly is what will set us up to achieve what we desire in our lives. Successful people have rituals, routines and smart habits. You have to figure out what will work for you and exactly what you need and establish the structure in your life so you can succeed.

(OVERCOME OBSTACLES) The bottom line is life is an obstacle course. It is filled with ups and downs. To win and be successful, you must be willing to overcome your challenges. You must be willing to square your shoulders, look trouble in the face and decide that you are not going to be overwhelmed but instead, you are going to overcome! Life would not be interesting if things were all easy and comfortable. There is no growth inside our comfort zones.

(ELIMINATE EXCUSES) There is always a reason to stay on the sideline of life and complain about all that is wrong or all that you do not have. This kind of mindset will never lead to success. You have to make sure that you eliminate excuses and open yourself up to possibilities outside of your safe zone. Don’t make excuses, make moves!

(SEE WHO IS WATCHING YOU) There are people watching you whether you know it or not.

There is a generation coming behind you and they want “in” on your secrets to success. It is our responsibility to pave the way for those who are following in our footsteps. Let us make the commitment to create a path that will save them some steps!

Although I felt sorry for the couple who really wanted to try out that restaurant but could not because they were not dressed appropriately, I am thankful for the lesson I learned that day. The truth of the matter is, often in life, you have to play by the rules in order to get the success you want. You must be appropriately dressed, and you must have the right S.H.O.E.S. on! By the way, the shrimp I had at the restaurant was delicious!

O.

E. S.

Her — August 2020

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Owner, Luna Pizza

Margherita Pizza Entree Ingredients: pizza topped with fresh mozzarella, crushed San Marzano tomatoes, and fresh basil.

The pizza was named after Queen Margherita and has the three colors of the Italian flag: red for the sauce, white for the cheese and green for the basil.

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Age: 55 City of residence: Greenville Tell me about your family: I’m single and live with two retired racing greyhounds.

Favorite meal to make?

My go-to meal for guests at my house is a whole de-boned chicken stuffed with wild rice, Swiss chard and dried apricots.

Favorite meal to eat?

I like meals in restaurants that I have no idea how to make or that would be difficult to replicate at home So, something like Pho or ramen is interesting to eat out.

How long have you been a chef?

I suppose that, if I am a chef, I became one two and a half years ago when we opened the restaurant.

Her — August 2020

19

Health

SUMMER FOOD: SAFE AND TASTY

By Bonnie Lesko-Roberts, MPH, RD, LDN

As we adjust to a new normal, we can still keep the fun and

grain crackers, or a frozen berry smoothie made with

good taste in foods for our families. Here are a few tips on how

spinach and shelf-stable milk as quick meals or snacks.

to get creative with your plate and meals!

Use a running shopping list that includes basic items

•

First and foremost, stay safe. What is the safest way

such as whole grains and beans as well as low-sodium,

to have a summer meal? Try a shady outdoor get away where your family can stay at least 6 feet apart from

canned fruits and vegetables with no sugar added.

•

Have a Zoom party. If you prefer even less contact than a

others. Also, make sure that you have an area available

small family gathering, invite some girlfriends to a Zoom

for proper hand-washing and have hand sanitizer handy.

party! Make some bruschetta, add a few pieces of diced

Use environmentally friendly single use items such as

fruit (such as watermelon or strawberries) or fresh mint,

paper plates and cups instead of foam. In addition,

and hang out with your friends.

make sure that foods are cooked thoroughly and served and stored at correct temperatures. Cold foods should

We can all learn to celebrate with more social distancing or even virtually. Make the best of the situation together.

be held chilled at 40 degrees or less while hot foods should be served above 140 degrees, then chilled to •

Bonnie Lesko-Roberts is a registered dietitian with the Pitt

store.

County Health Department WIC Program. She has worked in

Pantry prep. If you are trying to limit trips to the store,

community health for almost 25 years. For information about

get creative with items you may already have in your

nutrition programs at the Health Department, call 902-2300.

pantry, refrigerator or freezer. Try tuna salad with whole

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Recipes

Tomato Bruschetta (makes 8 one cup servings)…

No oven needed!

Use locally available or home grown ingredients to prepare simple but delicious foods. The bruschetta recipe below can help use up those garden tomatoes for a light appetizer or meal. The individual servings are perfect for a small group.

This is a vegan dish, but it can be used as a topping for grilled meat.

Ingredients 8 medium tomatoes, diced 2 medium onions, diced 1 cup fresh parsley, minced 2 cloves garlic, minced 1/8 cup olive (or canola) oil ¼ cup white (or balsamic) vinegar ¼ cup lemon juice ½ teaspoon salt ½ teaspoon pepper

Directions

Women’s and Men’s Perfumes and Colognes, Ability to Select Unique Designs, Names, Colors, Bottles, Boxes, and Fragrances.

In a medium bowl, mix together tomatoes, onions, parsley, basil and garlic. In a small bowl, mix together oil, vinegar, lemon juice, salt and pepper. Add dressing to the tomato mixture and mix gently. Chill and serve on sliced whole-grain toasted French bread or whole grain crackers.

Tailormade fragrances in Milano Italy

Nutrition Facts Calories: 100; Fat 3.5 grams; Protein 2 g; Carbohydrates 9 g; Cholesterol 0 mg; Sodium 160 mg; fiber 2 g.abetic Exchanges: 2 starch, 2 medium-fat meat, 1 fat.

Cheryl Felton at 252-814-0143

Adapted from : https://www.albertahealthservices.ca/assets/info/nutrition/ if-nfs-tomato-bruschetta.pdf, https://www.webmd.com/lung/healthy-cookingpantry#2 and https://www.cdc.gov/foodsafety/keep-food-safe.html

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For more information, contact

Her — August 2020

or visit the website

21

Panel

What is your favorite comfort food?

Web Photos

Elaine Hughes, 57, Greenville “Potatoes (baked, twice baked, mashed, french fries, tater tots... I just love potatoes)

Vickie Joyner, 58, Greenville “Ice cream.”

Lauren LaMantia, 45, Greenville “Any pasta that my husband Charlie makes!”

Susan Leggett, 61, Greenville “Macaroni and cheese”

Crystal Hildenbrand, 47, Greenville “Chicken and biscuits, sort of a Northern version of chicken and pastry.”

Margaret Howdy, 38, Washington, NC “It’s hard to choose! I definitely go

by Rachel K’s Bakery for a pastry & a honey latte when I’m having a bad day. (Or to be honest, even when I’m not!)”

Connie Corey, 65, Greenville “My sister, Donna, makes the best little cucumber sandwiches. I could eat them everyday.”-

Linda Moore, 48, Greenville “Cheddar cheese popcorn”

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Her — August 2020

LaVette Lang Ford, 50, Greenville “Oxtails and Rice.”

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Shopping

Fresh Popped Popcorn Popcorn bundles made to fit your needs. Multiple sizes and options available at Pirates Popcorn, 614 E. Arlington Blvd. (www. piratespopcorn.com)

Savannah Bee Company Honey Enjoy specialty honey, honey straws, raw honey and whipped honey in a variety of flavors. Available at Halo Home, 801 Dickinson Ave. (www.halohome.com)

Pitt Street Locally Brewed Beer Enjoy locally brewed beer as well as locally brewed beers on tap at Pitt Street Brewing, 630 S. Pitt Street.

Enjoy canned Pactolus Light Lager, Hay Chaser Kolsch German Style Ale, or Codes of Conduct Hazy IPA. (www.pittstreetbrewing.com)

Custom Coastal Fog Hostess Basket includes basket filled with bottle of wine, Rustic Bakery sea salt flat bread, linen tea towel, fresh bread and compote. Available at The Market at Coastal Fog, 330 Evans St. (www.coastalfog.com) 24

Her — August 2020

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Wine Chips A variety of flavored chips made to perfectly pair with your favorite wine. Flavors include Blue Cheese, Manchego, and Smoked Gouda. Available at Jefferson’s Wine Shop, 310 W. Ninth St. (www.jeffersonflorist.com)

The Original Savory Party Cracker Seasonings Turn ordinary saltine crackers or oyster crackers into addictive party snacks by adding a variety of flavors for party success. Available at Artisans Decorative Accessories and Fine Gifts, 150 Plaza Drive. (www.artisans.com)

Flavored Olive Oil and Vinegars/ Variety of Wines Simply Divine Oil & Wine, 692 E. Arlington Blvd., provides a variety of flavored olive oils and vinegars along with a tasting bar. They have a large selection of wines and specialty foods and spices. (www.simplydivineoilandwine.com)

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Her — August 2020

25

Success

Cheryl Felton of Winterville has started her own fragrance line called LUKEWARM Fragrances. She sells women's and men's perfumes and colognes, choosing her own designs, names, colors, bottles, boxes, and fragrances.

Tailormade fragrances in Milano Italy creates the look and the scents. For more information visit the website, lukewarm fragrances.com, or call 814-0143.

Diane Gray of Chocowinity has published her first nonfiction book, “Faith, Hope and Perseverance: An Adoptee's Journey To Finding Biological Family.”

After a successful career in advertising and owning her own bridal boutique, Diane decided to retire and focus on her journey to find her biological family.

After the death of her adoptive parents, Diane decided to use DNA, science and technology to help answer questions she had been asking for a lifetime.

The book tells the story of her emotional journey to connect with her family.

Diane is available for speaking engagements or via email at fhpspeaker@ yahoo.com . The book or e-book can be purchased at Barnes & Noble or on Amazon.com.

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Her — August 2020

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Portia Bright-Pittman and Calvin Mercer have published a new children's book, “There Ought To Be A Law.” This book, illustrated by Harry Averia, teaches children how government works. Bright-Pittman served as legislative assistant for the North Carolina Senate and House of Representatives and currently leads programs for schools, faith communities, and civic groups about the legislative process. Mercer served a decade on the Greenville City Council and works to engage citizens in their government. He is a professor of religion at East Carolina University.

For more information on this book or to order a copy, go online to www. brightbooks.org, email brightbooks@brightbooks.org or call 984-500-5978.

Jessica West of Greenville has published a new fiction book, “Escaping to Freedom.”

The book centers on Bernita, a teenager from a prominent South American family, who knows little about the “real world” until one decision changes everything. Her papa’s alcohol consumption, depression, and lost job aid in her shattered dreams.

With mounting debt and little money, Bernita’s papa sells her as a child bride. Her only escape is the dark and lonely streets, where she learns to trust no one. Her father vows to find her no matter the cost. West lives lives in Greenville with her husband, one daughter and five sons. She writes young adult and middle-grade fiction, enjoy playing the piano, photography, and spending time with family. Her books can be purchased on Amazon.

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FOLLOW US ON

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BRENDA DANEEN DRAKE

47, Greenville, NC

Tell me about your family: Still very happily married 16 years to John, a professor in the school of Business at ECU. We have three kids: Thomas 14, Tara 13 and Benjamin 11. They are our world.

My mom also moved to town from St. Louis a few years ago, so it’s nice having other family nearby.

Current job: Owner/ Manager Firefly Wine Shop What is your anthem? Maybe Pink's “Raise Your Glass.” Life should be fun, loud and lived well.

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Who is your style icon?

I don’t know if I have one. I try to stay current, be comfortable and not embarrass my children too much.

Favorite vacation destination?

Somewhere I haven’t been before.

I have only recently discovered how much I love to travel.

If you could have dinner with any famous person dead or alive, who would it be and why? Thomas Jefferson. His writings that started this country, the only country ever in the history of the world founded on the basis of individual rights is awe inspiring.

Favorite wine and why?

Most of them. There are so many exciting and delicious wines to try, so many nuances to eek out of each one.

COMING SOON

Your House For Sale

Favorite food? Same as my wine. I just love to try new things.

CLARK-BRANCH, REALTORS

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Want to buy or sell a home?

252-355-2000

Favorite book? Really I have to choose just one? I guess my current favorites are the “Stormlight Archives” by Brandon Sanderson. www.reflector.com/her

Favorite family activity? We are pretty close-knit, so we enjoy spending time together. Lately it’s a lot of hiking, movie watching and game nights.

Call Me

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