Barbara Guinn

“It is very humbling. It is kind of an honor they would trust you with an article of clothing that is so personal for them.”

—Barbara Guinn

Roan Mountain resident Barbara Guinn has been making memory bears since October 2018 when her husband died. She has since made between 150 and 175 bears for dozens of families across the country.

* Story and Photos by Star Staff * Roan Mountain resident makes memory bears for grieving families

Roan Mountain resident has been helping families heal from death in the family by stitching special teddy bears, made from the clothes of the deceased loved ones.

Barbara Guinn, who lives in the heart of Roan Mountain, said she came up with the idea after her husband died in October of 2018.

“As I was going through his stuff, it was hard for me to part with it,” Guinn said.

Rather than throw it out or donate it, however, she decided to make a few teddy bears out of her husband’s clothes for her grandchildren. They loved the idea.

“I took a picture and posted it on Facebook,” she said. “I was surprised how many people still have a shirt that belonged to a loved one.”

Popular demand saw her make a few more for her friends and neighbors, and slowly her reputation spread.

Now, a year later, Guinn occasionally gets requests from as far away as Montana. Currently, she is working on five orders of about 14 bears total.

“It is very humbling,” Guinn said. “It is kind of an honor they would trust you with an article of clothing that is so personal for them.”

Clients can contact Guinn with a variety of requests, and the two parties discuss what will work and what will not. For starters, she said she does not use T-shirts or

stretchy fabrics, as it is too difficult to cut consistent limb shapes out of them.

“My favorite fabrics to work with are cotton and flannel,” Guinn said.

She uses patterns to make sure all the limbs, the torso and the head are all the same size, which have been used so often in the past year they are starting to fade with age and tear slightly at the edges.

From there, Guinn has a small, personal sewing machine she uses to attach the pieces together and fill the bear with the right amount of stuffing. Each bear takes between four and five hours to complete.

The bears will not use all of a given article of clothing, so unless the client specifically requests Guinn keep the scraps, she will always send them back to them along with the bear.

She said she is thinking of creating a quilt later using these scraps to represent the roughly 150 to 175 bears she has made in the last year. “I am not in it to get rich,” Guinn said. “I want to make something they can cherish.” This desire to help people, she said, comes from her faith. An attendee at Morgan Branch Freewill Baptist, she said she takes particular inspiration from Psalms 147:3, which reads “He heals the brokenhearted and stitches their wounds.”

“If I did not have my church family, I do not know what I would do,” she said. “It is not just a verse. It is a promise.” She said she loves seeing the smiling faces when they see their completed bear. One little girl who got one took multiple tries for her parents to convince her not to take hers literally everywhere they went, for fear of losing it. Lately, as word has spread of her work, Guinn said it has been overwhelming keeping up with all the requests.

Teddy bears are not the only thing she makes, however. Guinn said she enjoys making pillows and quilts, as well. She said she has been sewing since she was a child.

Guinn uses patterns to ensure each body part is the same size.

They have seen extensive use in the past year since she started making the bears more consistently. “You hear a lot of heartache,” she said. “It touches your heart.” Again, she said faith is her motivator when the job gets tough. “I always pray for [the recipients],” Guinn said. “It was the worst heartache I have had in my life.” Those interested in obtaining a bear of their own can contact Guinn for details either through email at nannybguinn@hotmail.com or by messaging her on Facebook. She said each bear is $35, and she works to make sure her prices stay exactly the same unless the cost of materials go up. “I do not know how to put it into words,” Guinn said. “It is a lot of fun.”

30

The Hungry Wolf, a place to have fun, relax and enjoy good food

* Story and Photos by Star Staff *

Though the restaurant that used to occupy the space has left the Milligan community, the spirit and passion for food has not truly left, and another chain has stepped up to give the community a place to have fun, relax and enjoy good food.

Jacob Johnson, executive chef of the Hungry Wolf, said the new restaurant has experienced a steady, large selection of customers since their opening.

“Our goal is we want to bring as natural and homemade food as possible,” Johnson said.

The restaurant is the latest in the Mad Greek chain from Johnson City, situated where the old Aunt B’s was located along Milligan Highway. The restaurant experienced some power issues in the first few days after they opened at the end of January, but Johnson said they have resolved those issues and have been good to go since.

The Hungry Wolf serves a wide variety of local delicacies, from burgers and sandwiches to soup and BBQ.

“I feel like everybody wants the same thing,” he said. “They want to sit down somewhere and feel comfortable.”

This attitude towards a relaxing environment boils down to the items on their menu. He said everything available is something he knows will work because family members have made it before.

“It is the thought that takes the ingredients and makes it taste like a meal.”

Johnson came into Mad Greek after his time in Texas, where he worked for a catering business. A North Carolina native, he said he wanted to return to the mountains, but found Tennessee provided a better environment.

“I get to make this menu around what I

Johnson said he takes pride in the food they create at the restaurant. Everything there is something he knows already works.

Jacob Johnson (center) shows off some of their menu items with his co-workers.

do best,” said Johnson.

An example of an item he will not make is brisket. He said the shelf life is so low, no one is going to take it outside the restaurant, which defeats half the point of the Hungry Wolf’s location.

“We want to feed the community,” he said. “People want to eat some good food.”

Johnson said his passion for food comes straight from his family.

“I was raised in a kitchen,” Johnson said. “I am happier in a kitchen than sitting at home.”

As the business only gets more and more popular, Johnson already has plans to expand their scope, from offering discounts to law enforcement personnel to creating a lounge area for college students.

He said he wanted to thank Mad Greek for giving him the opportunity to run the Hungry Wolf.

“They do not stop doing stuff,” he said. “Becoming stale is what kills us.”

The Hungry Wolf is currently open from 11 a.m. to 8:30 p.m. every day except Sunday, when they are closed all day. The business is located on 1436 Milligan Highway.

Cozy up to a slowcooked meal

Slow cookers are a handy tool for any home chef, particularly those who juggle busy daily schedules. With slow cookers, meals can be prepared in advance and then left to simmer for hours while they develop deep flavors as meats become tender and succulent.

When cooking recipes in a slow cooker, it’s best to choose cuts of meats and poultry that can stand up to long cook times. These cuts tend to be more fibrous and tough, but will tenderize with time. Short ribs, for example, are a prime option for slow cooking magic. They’re the star of this recipe for “Bacon, Onion & Stout Braised Short Ribs” from “Crock-Pot® 365 Year-Round Recipes” (Publications International, Ltd.) from The Crock-Pot Kitchens. Short Ribs (Serves 4) 4 pounds bone-in beef short ribs, well trimmed 1 teaspoon salt, plus additional for seasoning 1⁄2 teaspoon ground black pepper, plus additional for seasoning 1 tablespoon vegetable oil 6 ounces thick-cut bacon cut into 1⁄4-inch dice 1 large onion, halved and cut

Slow-cooked short ribs and mashed potatoes make for a tasty meal.

into 1⁄4-inch slices 1 tablespoon tomato paste 2 tablespoons all-purpose flour 2 tablespoons spicy brown mustard 1 bottle (12 ounces) Irish stout 1 bay leaf 1 cup beef broth 2 tablespoons finely chopped parsley leaves

Hot mashed potatoes or cooked egg noodles (optional)

Season beef with salt and pepper. Heat oil in large skillet over medium-high heat until almost smoking. Working in batches, cook short ribs in skillet, turning to brown on all sides. Transfer each batch to a slow cooker as it is finished. Wipe out pan with paper towels and return to heat.

Cook bacon, stirring occasionally, until crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Remove and discard all but 1 tablespoon drippings from pan. Reduce heat to medium and add onion. Cook until softened and translucent, stirring occasionally. Add tomato paste, flour, mustard, 1 teaspoon salt and 1⁄2 teaspoon pepper. Cook, stirring constantly, 1 minute. Remove from bottom of pan. Pour over short ribs. Add drained bacon, bay leaf and beef broth. Cover and cook on low 8 hours, or until meat is tender and falls off the bone.

Remove beef and skim fat from cooking liquid. Remove bay leaf and stir in parsley. Serve with mashed potatoes or egg noodles.

Tip: This recipe can be cooked ahead and refrigerated overnight.