June Magazine

2023 BAND LINE-UP

May 29 (Memorial Day)

Woodie & The String Pullers

June 7

Lucky Strikes

June 14

The Harris Brothers

June 21

Delta Fire

June 28

Smokin’ Joe Randolph

July 5

Opal Moon

July 12

The Rockabillys

July 19

The Collective

July 26

70’s Kids

August 2

Preston Benfield Band

August 9

The Rewind

August 16

Soul Benefactor

August 23

Split Shot

August 30

The Night Move Band

Sept 4 (Labor Day)

Tanya & The Roadrunnerz

Fine linens from France, Italy, Switzerland, Belgium, Portugal, and around the world.

Abyss & Habidecor™

Home Treasures

John Robshaw

Matouk

Peacock Alley

Pine Cone Hill

Pom Pom at Home

Schlossberg

SFERRA

Stamattina

Yves Delorme

Since 1983

Makers of European-inspired down comforters, pillows, & featherbeds. Our 40 th year in the High Country.

down bedding & fine linens

Disc Golf in the High Country

By Jan Todd

“What sets it apart is the scenery and use of the natural features, which add challenge to the play. There are some holes with the basket on the edge of a cliff. If you miss a putt, you might spend two or three more throws just to get back to the basket.” -

Rich Minford

High Country Candles

By Sherrie Norris

“Nothing is more satisfying than making beautiful, useful things with our own hands – unless it is meeting and talking with those who enter our doors.” - Cyndi Ziegler

150 Years of Shipley Farms

By Kris Testori

“When you’re trying to grow a farm for many more generations, you have to look at not just sustaining, but improving the quality of land, soil and forage.” –

Gray Shipley

Beekeeping in the High Country

By Peter Morris

“When you are surrounded by several thousand stingers it can feel unnerving. After a while, I became more comfortable around the bees, and I started to understand how complex and beautiful the honeybee life cycle is." -

Paige Bolick

Boone Chocolat

By Harley Nefe

“Something will pop into my head, and I’ll play with it. I made a banana caramel, and that didn’t work too well. I have to keep playing with it, but you get inspiration, you come into the kitchen, and you play.” - Suzanne

Clouzeau

Joda Ollis at 108

By Sherrie Norris

“I never asked the Lord to let me have a long life, I just depended on Him to give me what He wanted me to have, I reckon this is part of it.” -

Joda Ollis

Welcome Back Summer Residents!

As many college students are leaving the area at this time in the year to visit their families on vacation or spend quality time with friends traveling, we are welcoming back summer residents with open arms. In this issue of High Country Magazine, readers will find an extensive summer calendar full of events that are scheduled to take place in the upcoming weeks and months. We hope you will enjoy the new user-friendly layout of the calendar, which our Creative Director Ashley Poore designed with icons representing the various activities occurring throughout the High Country.

Farmers’ markets, art galleries, wineries, music concerts, theater shows, sporting events, outdoor activities, among many other opportunities await for guests to attend this summer. Be sure to pick up some fresh produce, flowers, and other goods at the farmers’ markets. I’m sure you will be able to find some harvested honey like those produced by members of the various beekeeping associations in the area. Support local businesses run by family traditions such as High Country Candles and Shipley Farms. Take an afternoon stroll to view some fascinating art exhibits. Spend an evening at wineries and breweries while enjoying live music from local artists. While you are at Grandfather Vineyard & Winery or Linville Falls Winery, indulge in some sweet treats from Boone Chocolat. Attend a variety of theater performances and sporting events to show your team spirit. Participate in outdoor activities by going on a hike or playing disc golf. Try something new to make this summer one to remember. There is truly something in store for everyone.

And while you are engaging in these events, don’t forget the most important aspect – community. Spend time meeting people and getting to know one another. You will be surprised at the experiences people have had and the stories they are willing to share like Joda Ollis, who is celebrating being 108. High Country Magazine is all about celebrating the individuals, groups, and businesses that make our community so special. And we could not publish the quality of work that we do if it wasn’t for our advertisers and readers. We appreciate all the support and that so many of you ask for High Country Magazine by name!

Thank you!

Publisher / editor

Sam Garrett design

Ashley Poore

Advertising d irector

Michelle Harrell

contributing Writers

Peter Morris

Harley Nefe

Sherrie Norris

Kris Testori

Jan Todd

cover Photogr APher

Ashley Poore

contributing Photogr APhers

Freddie Georgia

Shirley Hollars

High Country Magazine is produced by the staff and contributors of High Country Press Publications, which serves Watauga, Avery and Ashe counties of North Carolina.

HIGH COUNTRY MAGAZINE P.O. Box 152, Boone, NC 28607 828-264-2262

Copyright © 2023, All rights reserved

Sam Garrett - Publisher

Sam Garrett with George and Megan Shinn, who recently purchased Cornerstone Bookstore in Boone.

Photo by Ashley Poore.

One of Shipley Farm’s many cattle can be seen in the vibrant pasture. Photo by Ashley Poore.

mountain echoes

Jazz Night at Appalachian Theater Serves as a Prelude to the Second Annual High Country Jazz Festival

STORY BY KRIS TESTORI

All the large jazz ensembles and jazz bands in Watauga County performed at a joint concert for the first time on May 5 at Appalachian Theater.

“This led to a great evening of these groups coming together to share jazz fellowship,” said Todd Wright, Director of Jazz Studies at Appalachian State University.

Wright explained he was very excited when Suzanne Messenger Livesay, the Executive Director at Appalachian Theatre, asked him if he'd like to get Appalachian State University's Jazz Ensemble together with the Watauga High School Jazz Band to present a concert.

“I immediately said yes,” Wright said. “But I wanted to include Watauga Community Bands' jazz group, the local band Swing Set, and Appalachian States' other large jazz ensemble,” he added.

Wright noted the concert was extra special Friday because it provided a platform to honor Steve Frank, who was the Musical Director and organizer of the band Swing Set and died unexpectedly in December.

“He was a great lover and supporter of music in every way,” Wright said.

“Jazz Night was a perfect warm up for our Second Annual High Country Jazz Festival in early June,” Wright explained. “I asked the audience how many of them were at the Appalachian Theatre for the first time, and many hands went up. I hope those people, and many others, will enjoy events there as much as possible. Our community needs an event space just its size. The theater is an amazing art déco space. It's the perfect size for entertainment of many types, and particularly jazz.”

The 2nd Annual High Country Jazz Festival is June 9-11.

“The jazz festival is going to be spectacular, again,” Wright said. “The festival features a great line-up including

the Legendary Count Basie Orchestra, the Emmet Cohen Trio, and the Reggie Buie Group. Participants can also enjoy jazz at dinners, lectures, jam sessions, cocktail hours, and a Sunday brunch. Last year's enthusiasm was tremendous, and we want to build on that. We have a ton of great people organizing this year's concerts and other events.”

Wright shared that while he has played at many festivals, helping to organize and run one has been a real eye opener and a wonderful experience.

“June in the High Country is the perfect time and place for a jazz festival,” he said.

“I'm sure I can speak for all of us organizing the festival when I give a huge shout out to all of our sponsors and friends who are making this possible. It really takes a village. We will fill the weekend with tons of fun, so I hope to see lots of people at all the events.”

Headliner performances are at the Appalachian Theatre and Chetola Resort & Spa. More information and tickets can be found online.

“Y'all come out for this big party because we will be cookin' up some incredible jazz,” Wright said. “I can taste the excitement right now.” t

The Watauga High School Jazz Band performed at Appalachian Theatre on May 5.

Jazz Night was extra special because it provided a platform for the band Swing Set.

mountain echoes

Former Charlotte Hornets Owner George Shinn Purchases Cornerstone Bookstore

George Shinn, former owner of the Charlotte Hornets, and his wife Megan Shinn, recently purchased Cornerstone: Christian Books, Gifts & Gallery in Boone, after being regular customers to the bookstore.

“There’s something about this place that makes me feel good,” Megan Shinn described. “There’s always someone with a smiling face who is going to ask, ‘How are you?’ and say, ‘I hope you’re having a great day.’”

The positive energy the store elicits has brought the couple back to the store many times, often with guests as well.

“This is one of the first places we bring them,” George Shinn said. “I don’t think we have ever spent less than $1,000 when we come here. We buy Bibles for friends who we’re trying to lead to the Lord.”

The husband and wife reflected on one of their previous visits, where Megan Shinn asked, “Wouldn’t it be nice if we could own something like this?”

“I said, ‘Yeah, it would be great, and I’d

love to,’” George Shinn shared. “I just feel like God is all around this building.”

Soon after, George and Megan Shinn received the opportunity to purchase the bookstore in April.

“There was something inside me that just said, ‘This is something that you can do, and do well,’” George Shinn explained. “At this point in my life – to jump into something like this – it’s not to benefit me; it’s to benefit the Lord.”

He continued, “I’m motivated. There’s a void in this country. Close to 1,000 bookstores have closed in 10 years. I feel like God put me here for that reason. People need to have the opportunity to come to a place like this.”

The Shinns have many ideas when it comes to growing Cornerstone, as George described, “My mind is running 100 miles per hour on what we could do. I have faith that it’s going to work. I’m on fire about it; I really am.”

Some changes include partnering with churches, businesses, and individuals

throughout the area to come together to expand. Guest speakers, pastors, artists, and musicians are being invited to participate in the efforts.

“We want to welcome the entirety of the community more – create a place where people can come in fellowship,” Megan Shinn said. “We really want to make a beautiful community spirited place.”

Cornerstone Bookstore has been serving the High Country for over 40 years by offering a wide variety of products that encourage one’s walk of faith in God. The store is located at 1894 Blowing Rock Road and is open from 10 a.m. to 6 p.m. Monday through Saturday. For more information, please visit the website https://cornerstoneboone.com/.

“You have to have faith, believe, and work hard,” George Shinn shared. “If you surround yourself with good people, it’s amazing what can happen.” t

STORY BY HARLEY NEFE

George and Megan Shinn. Photo by Ashley Poore.

apprhs.org

65,

people older than infants, & young children are most at risk for HEAT STROKE along with people who are ill, have chronic health conditions, are overweight or on certain medications.1

Staying adequately hydrated should be a priority during all seasons, but in the summertime, you need to compensate for the extra fluids your body loses when you sweat during high heat and exercise. As a general rule, you should strive for 8x8 ounces per day ...but if you’re still thirsty, drink more.3

wear sunscreen

Choose a Broad Spectrum Water Resistant SPF of 30 or higher for any extended outdoor activity. Apply it 30 minutes before getting in water and reapply every 2 hours or after swimming or sweating. Seek shade, wear protective clothing, hats and sunglasses.2

TRAIL MIX

Hiking-related injuries like broken or sprained ankles, Poison Ivy, snake bites and insect bites are also more common at the WMC Emergency Room this time of year. ED Director Cindy Hinshaw, RN advises to never hike alone.

Poison Ivy is easier to prevent than it is to treat. Recognizing and avoiding it is the most important step to reduce your risk.4

Each Poison Ivy leaf has leaflets. 3

476,000

Americans are diagnosed and treated for Lyme Disease each year. 5

Road trippin’

According to Cindy Hinshaw, RN, Director of Emergency Services for Watauga Medical Center, the summer months bring a definite increase in the number of ATV, biking, horseback riding, motorcycle and car accidents. We all know the rules of the road and how to take extra precautions, we just need to put those rules into practice.

• Wear helmets and appropriate gear

• Follow traffic rules

• Drive or ride defensively

• Don’t drive or ride when you’re not well rested

• Don’t drive or ride while impaired

20

species of snakes can be found in the Blue Ridge Mountains including two that are venomousthe Copperhead and Timber Rattlesnake. 6

1-https://www.cdc.gov/disasters/extremeheat/faq.html

2-skincancer.org

3-https://www.healthline.com/nutrition/how-much-water-should-you-drink-per-day#section6

4-https://www.mayoclinic.org/diseases-conditions/poison-ivy/symptoms-causes/syc-20376485

5-https://www.cdc.gov/lyme/stats/humancases.html

6-https://www.nps.gov/blri/learn/nature/reptiles.htm

7-https://www.cdc.gov/homeandrecreationalsafety/water-safety/waterinjuries-factsheet.html

Drowning is a leading cause of death among children

1-14 years old.

Among children ages 1-4, most drownings occur in home swimming pools. Nearly 80% of people who die from drowning are male.7

NEVER SWIM ALONE.

As always, if you are experiencing a true medical emergency, CALL 911.

care

For your non-life threatening medical needs visit our Same-Day and Walk-In Clinics at AppFamily Medicine in Boone or Baker Center for Primary Care in Linville.

Carolina Gal

By Jan Todd

Beach Bound

When the calendar flips to June, my mind turns to the beach. We moved every few years when I was a child, but no matter where we were, we’d head to North Myrtle Beach for a summer vacation.

There were five of us kids — plus a dog or two, and sometimes a cage of birds or rodents. My dad would lay the seats down in the back of the station wagon, put in a piece of foam he’d cut to serve as a mattress, and we’d all pile in with our sleeping bags, pets, comic books and snacks. This was in the 1960s and 70s, long before seat belts and kiddie car seats were a thing.

We’d set off after my dad got home from work on Friday night, with suitcases, box fans and beach chairs strapped to the top of the car. Mama was always the last one ready to go, because she had to wipe the counters down before leaving. Maybe so the burglars would be impressed by her cleanliness?

With the cozy mattress and sleeping bags, my dad had high hopes we’d conk out early so he could drive in peace, but my oldest sister generally started leading the rest of the kids in songs like “Hole in the

Bottom of the Sea” — where there is a log, then a branch on the log, then a bump on the branch, then a frog on the bump, then a hair on the frog, then a flea on the hair on the frog, and so on. Google it. You’ll wish you never did.

Eventually we’d fall asleep, and Dad would drive until we reached our great aunt’s house in Asheville. The next day, we’d finish our trek to the beach, and Dad would get out of the car, stretch, look at his watch and announce how many hours and minutes it took for us to get there. He was an engineer, so efficiency was important, even with the variability of children and animals as passengers.

There was no unnecessary stopping on our road trips. Mama packed sandwiches and drinks, and no matter how longingly we looked at the billboards for South of the Border, we knew a visit and a Stuckey’s Pecan Log Roll was not even a remote possibility.

I remember one time when we were traveling late at night, and everyone was sleeping soundly while my dad sipped coffee as he drove. I woke up when one of my pet mice escaped from her cage and

scurried across my arm. I started screaming frantically because I was afraid she’d be crushed in the melee of the moment. Everyone scrambled awake as my dad screeched to a halt on the side of the road, trying to figure out the source of the crisis. We were able to rescue the mouse and secure her back in the cage, but I will say my dad’s efficiency was thwarted.

We were usually joined at the beach by grandparents, aunts and uncles, cousins and occasionally a friend or two — all jammed into sandy beds and playpens and on couches to sleep. We’d have all the windows open, with fans circulating air to keep us cool in the vintage beach houses of the era.

We older kids spent our days riding the waves and making sandcastles, while Mama tried to keep the younger kids from getting toppled by waves and eating sand. One year, my little sister glued her legs together (she wanted to be a mermaid).

Meanwhile, my dad sat on his beach chair with a can of Budweiser and boiled peanuts by his side. He managed to relax — and recover just in time for the trek home. t

As summer arrives, our thoughts turn to the beach. Photo by Jan Todd

In 2021, the state granted AMOREM’s request to build a hospice patient care unit for Ashe, Avery and Watauga counties. Please consider a tax deductible donation to make this a reality. Donate today or learn more at 828.754.0101, www.amoremsupport.org or scan here!

Summer Calendar

BANNER ELK

Avery County Farmers Market

CARLTON GALLERY

Spring Group Exhibition: The Poetry and Power of Abstraction (Through July 15th)

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

THE APPALACHIAN THEATRE

Town Mountain with Brooks Forsyth

BEECH MOUNTAIN

Beech Mountain Farmers Market

DOWNTOWN BOONE

First Friday Art Crawl

GRANDFATHER VINEYARD

Music in the Vineyard: Woodard & Brewer

THE INN AT RAGGED GARDENS

Live Music: Shelby Rae Moore Band

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Forest City

JONES HOUSE

Summer Concerts at the Jones House

LINVILLE FALLS WINERY

Live Music: Joseph Hasty

SHOPPES ON THE PARKWAY

Artisan Market

WEST JEFFERSON

Backstreet Park Concert Series

Watauga County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Smokin' Joe Band

LINVILLE FALLS WINERY

Live Music: TBD

GRANDFATHER MOUNTAIN National Trail Days

TED MACK SOCCER STADIUM

Appalachian Football Club vs. 865 Alliance

WEST JEFFERSON

Ashe County Farmers Market

GRANDFATHER MOUNTAIN Rhododendron Ramble

GRANDFATHER VINEYARD

Music in the Vineyard: Tess Band

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Asheboro

LINVILLE FALLS WINERY

Live Music: Smokin' Joe Band

06

EDGEWOOD COTTAGE

Artists in Residence: Jack Hamrick & Joann Pippin

DOWNTOWN BOONE

King Street Farmers Market

THE ART CELLAR

Exhibition: Raymond Chorneau & Zoey Brookshire (Through June 24th)

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

GRANDFATHER VINEYARD

An Evening to Benefit Casting Bread with Special Guest Adam Church

LINVILLE FALLS WINERY

Live Music: Adam Musick

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: Lucky Strikes

08

BANNER ELK

Avery County Farmers Market

BLOWING ROCK

Charity Horse Show - Saddlebred (Through June 11th)

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Forest City

JONES HOUSE Jones House Jams

09

07 10 05

THE APPALACHIAN THEATRE

High Country Jazz Festival: The Legendary Count Basie Orchestra

BRAHM

High Country Jazz Festival: The Jazz Swing Feel

GRANDFATHER MOUNTAIN Nature Photography Weekend

GRANDFATHER VINEYARD

Music in the Vineyard: The King Bees

THE INN AT RAGGED GARDENS

Live Music: Continental Divide

JONES HOUSE

Summer Concerts at the Jones House

LINVILLE FALLS WINERY

Live Music: TBD

TWEETSIE RAILROAD

Day Out With Thomas (Through June 12 & 15-18)

THE APPALACHIAN THEATRE

High Country Jazz Festival: Emmet

Cohen Trio

THE ART CELLAR

Exhibition Open House: Raymond Chorneau & Zoey Brookshire

BEECH MOUNTAIN RESORT

Summer Concert Series: The Revivalists with Son Little

BLOWING ROCK

Art in the Park

BOONE

Watauga County Farmers Market

ENSEMBLE STAGE

Kid's Theatre: Puss in Boots - The Beginning

GRANDFATHER VINEYARD

Music in the Vineyard: Woodie & The Stringpullers

THE INN AT RAGGED GARDENS

Live Music: Continental Divide

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. HP - Thomasville

LINVILLE FALLS WINERY

Live Music: The Classics Trio

NEWLAND

Avery County Summer Fest (Through June 11th)

WEST JEFFERSON

Ashe County Farmers Market

CHETOLA RESORT

High Country Jazz Festival: The Reggie Buie Group

GRANDFATHER VINEYARD

Music in the Vineyard: Shelby Rae Moore Band

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Carolina

EDGEWOOD COTTAGE

Artist in Residence: Cathy Futral, Lucas Hundley, & Lauren Waterworth

SHOPPES ON THE PARKWAY Classic Car Cruise-In

DOWNTOWN BOONE

King Street Farmers Market

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Catawba Valley

GRANDFATHER MOUNTAIN Animal Birthday Party

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: The Harris Brothers

BANNER ELK

Avery County Farmers Market

DOWNTOWN BOONE

Boonerang Music & Arts Festival (Through 17th)

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

BAKERSVILLE NC Rhododendron Festival (Through June 18th)

ENSEMBLE STAGE

Dr. Jekyll & Mr. Hyde, A Comedy Farce (Through the 25th)

GRANDFATHER VINEYARD

Music in the Vineyard: Edward Main

THE INN AT RAGGED GARDENS

Live Music: Random Animals

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Forest City

LINVILLE FALLS WINERY

Live Music: Pressley Laton

WEST JEFFERSON

Backstreet Park Concert Series

BOONE

Watauga County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: The Classic Trio

THE INN AT RAGGED GARDENS

Live Music: Smokin' Joe Randolph

LINVILLE FALLS WINERY

Live Music: Wayne & Adam

TED MACK SOCCER STADIUM

Appalachian Football Club vs. Charlottetowne Hops FC

WEST JEFFERSON

Ashe County Farmers Market

BLOWING ROCK

Jerry Burns Day

GRANDFATHER VINEYARD

Music in the Vineyard: The Neighbors

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. HS - Thomasville

LINVILLE FALLS WINERY

Live Music: Shelby Rae Moore Band

EDGEWOOD COTTAGE

Artist in Residence: Scott Ballard & Randi Robeson

FORUM @ LEES-MCRAE COLLEGE

Broadway Baritone: William Michals in Concert with Friends

BLOWING ROCK FRAMEWORKS & GALLERY

Show: Bill Jameson

DOWNTOWN BOONE

King Street Farmers Market

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Catawba Valley

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: Delta Fire

AMERICAN LEGION: BLOWING ROCK

Blowing Rock Women's Show with Martin House Gallery

BANNER ELK

Avery County Farmers Market

BRAHM

Square Dancing in Wilson Education Center

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

THE APPALACHIAN THEATRE

Damn Tall Buildings

BLOWING ROCK FRAMEWORKS & GALLERY

Opening Reception: Bill Jameson

BRAHM

2023 Summer Luncheon

GRANDFATHER VINEYARD

Music in the Vineyard: Scarlet Lemonade

THE INN AT RAGGED GARDENS

Live Music: Soul Benefactor

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Martinsville

JONES HOUSE

Summer Concerts at the Jones House

LINVILLE FALLS WINERY

Live Music: Joseph Hasty

WEST JEFFERSON

Backstreet Park Concert Series

APPALACHIAN SUMMER FESTIVAL

An Evening with Leslie Odom, Jr.

BOLICK & TRADITIONS POTTERY

Heritage Day and Wood Kiln Opening

BOONE

Watauga County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: The Collective Trio

LINVILLE FALLS WINERY

Live Music: Malibu Cowboys

NEWLAND

Avery County Heritage Festival

TODD

Todd Summer Music Series

WEST JEFFERSON

Ashe County Farmers Market

SHIPLEY FARMS

Good Fields Festival

GRANDFATHER VINEYARD

Music in the Vineyard: Typical Mountain Boys

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Martinsville

FORUM @ LEES-MCRAE COLLEGE Symphony

APPALACHIAN SUMMER FESTIVAL

The Blue Caftan

BOONE

Horn in the West Opening Night

DOWNTOWN BOONE

King Street Farmers Market

ENSEMBLE STAGE

Back Home to Broadway

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Holly Springs

APPALACHIAN SUMMER FESTIVAL

Apollo's Fire: The Road to Dublin

THE ART CELLAR

Exhibition: Richard Oversmith & Trey Finney (Through July 15th)

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: Smokin' Joe Randolph

APPALACHIAN SUMMER FESTIVAL

Behind the Curtain at the Rosen-Schaffel Competition

BANNER ELK

Avery County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Forest City

JONES HOUSE

Jones House Jams

GRANDFATHER VINEYARD

Music in the Vineyard: Classic Highway

THE INN AT RAGGED GARDENS

Live Music: Harris Brothers

JONES HOUSE

Summer Concerts at the Jones House

WEST JEFFERSON

Christmas in July (Through July 1st)

SUGAR MOUNTAIN RESORT

Bike Park & Scenic Chairlift Rides Begin (Visit www.skisugar.com for full calendar)

JULY 01

APPALACHIAN SUMMER FESTIVAL

12th Annual Rosen-Schaffel Competition for Young and Emerging Artists

BANNER ELK

Art on the Greene

BOONE

Watauga County Farmers Market

DOWNTOWN BLOWING ROCK

Fourth of July Parade & Festival

03 04 05

GRANDFATHER VINEYARD

Music in the Vineyard: Preston Benfield

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. HP - Thomasville

SHOPPES ON THE PARKWAY

July 4th Block Party (Through July 3rd)

SUGAR MOUNTAIN RESORT

Sport Shop Sale Begin

TED MACK SOCCER STADIUM

Appalachian Football Club vs. Georgia Revolution

WEST JEFFERSON

Ashe County Farmers Market

BANNER ELK

Art on the Greene

DOWNTOWN BOONE

First Friday Art Crawl

GRANDFATHER VINEYARD

Music in the Vineyard: Shelby Rae Moore Band

BROYHILL PARK

Monday Night Concert

FORUM @ LEES-MCRAE COLLEGE

Forever Simon and Garfunkel

GRANDFATHER VINEYARD

Music in the Vineyard: Edward Main

EDGEWOOD COTTAGE

Artists in Residence: Earl Davis & Alise

Whitworth (Through July 9th)

BANNER ELK

Banner Elk 4th of July Parade

DOWNTOWN BOONE

Boone 4th of July Parade

DOWNTOWN BOONE

King Street Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Handlebar Betty

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Forest City

TODD

Todd Summer Music Series

TWEETSIE RAILROAD

July 4th Fireworks Extravaganza!

SUGAR MOUNTAIN RESORT

Fireworks on top of Sugar Mountain

SUGAR MOUNTAIN RESORT

Summit Crawl

APPALACHIAN SUMMER FESTIVAL

Calidore String Quartet

THE APPALACHIAN THEATRE

Highland Echoes (Through July 9th)

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: Opal Moon

07

APPALACHIAN SUMMER FESTIVAL

Turchin Center Exhibition Profile: Passage/Time Pieces

BANNER ELK

Avery County Farmers Market

GRANDFATHER MOUNTAIN

Grandfather Mountain Highland Games (Through July 9th)

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

APPALACHIAN SUMMER FESTIVAL

Summer Exhibition Celebration: The Turchin Center Turns 20!

BEECH MOUNTAIN

Beech Mountain Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: The Neighbors

THE INN AT RAGGED GARDENS

Live Music: Soul Benefactor

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Holly Springs

JONES HOUSE

Summer Concerts at the Jones House

WEST JEFFERSON

Backstreet Park Concert Series

08

APPALACHIAN SUMMER FESTIVAL

Lea Salonga

THE ART CELLAR

Exhibition Open Houes: Richard Oversmith & Trey Finney

BLOWING ROCK

Casting Bread 8th Annual Ducky Regatta

BOONE

Watauga County Farmers Market

ENSEMBLE STAGE

Kid's Theatre: Puss in Boots - The Beginning

GRANDFATHER VINEYARD

Music in the Vineyard: The Rockabillys

SHOPPES AT THE PARKWAY

Classic Car Cruise-In

WEST JEFFERSON

Ashe County Farmers Market 09 10

APPALACHIAN SUMMER FESTIVAL

Eastern Festival Orchestra with Gil Shaham

GRANDFATHER VINEYARD

Music in the Vineyard: The Lucky Strikes

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Catawba Valley

FORUM @ LEES-MCRAE COLLEGE

Sail On: The Beach Boys Tribute

EDGEWOOD COTTAGE

Artists in Residence: Susan Payne & Jane Campbell (Through July 16th)

15

APPALACHIAN SUMMER FESTIVAL

Aurora's Sunrise

DOWNTOWN BOONE

King Street Farmers Market

APPALACHIAN SUMMER FESTIVAL

Strings for Peace

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. HP - Thomasville

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: The Rockabillys

APPALACHIAN SUMMER FESTIVAL

Meet the Juror: Jennifer Hecker

BANNER ELK

Avery County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

APPALACHIAN SUMMER FESTIVAL

Belk Distinguishes Lecture featuring Vivian Howard

APPALACHIAN SUMMER FESTIVAL

John Oates

GRANDFATHER MOUNTAIN

Grandfather by Night

GRANDFATHER VINEYARD

Music in the Vineyard: Jeff Honeycutt Band

THE INN AT RAGGED GARDENS

Live Music: Shelby Rae Moore Band

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Asheboro

JONES HOUSE

Summer Concerts at the Jones House

SUGAR MOUNTAIN RESORT

Avery Fine Art & Master Crafts Festival (Through July 16th)

SUGAR MOUNTAIN RESORT

Tween & Teen Gravity Mountain Bike Camp (Through July 16th)

APPALACHIAN SUMMER FESTIVAL

37th Rosen Sculpture Walk with the Juror

BEECH MOUNTAIN RESORT

Summer Concert Series: Amos Lee with Langhorne Slim

BOONE

Watauga County Farmers Market

DOWNTOWN BLOWING ROCK

Art in the Park

GRANDFATHER VINEYARD

Music in the Vineyard: Smokin' Joe Band

TODD Todd Summer Music Series

17

WEST JEFFERSON

Ashe County Farmers Market

APPALACHIAN SUMMER FESTIVAL

Reduced Shakespeare Company: The Complete History of Comedy

GRANDFATHER VINEYARD

Music in the Vineyard: The Harris Brothers

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Lexington County

EDGEWOOD COTTAGE

Artists in Residence: Cindy McEnery & Karin Neuvirth (Through July 23th)

FORUM @ LEES-MCRAE COLLEGE Chris Ruggiero

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Forest City

18 19 20

APPALACHIAN SUMMER FESTIVAL Alcarràs

DOWNTOWN BOONE

King Street Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: The Collective

THE ART CELLAR

Exhibition: Tony Griffin (Through August 5th)

APPALACHIAN SUMMER FESTIVAL

Dance Theatre of Harlem: A Conversation with Robert Garland

BANNER ELK

Avery County Farmers Market

BRAHM

Square Dancing in Wilson Education Center

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Martinsville

JONES HOUSE Jones House Jams

21

CHETOLA Sympony By The Lake

ENSEMBLE STAGE

City of Dreadful Night (Through July 30th)

GRANDFATHER MOUNTAIN Grandfather by Night

GRANDFATHER VINEYARD

Music in the Vineyard: The Collective Trio

THE INN AT RAGGED GARDENS

Live Music: Harris Brothers

JONES HOUSE

Summer Concerts at the Jones House

22

WEST JEFFERSON

Backstreet Park Concert Series

APPALACHIAN SUMMER FESTIVAL

Keb'Mo' with special guest Allison Russell

THE ART CELLAR

Exhibition Open House: Tony Griffin

BOONE

Watauga County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Shelby Rae Moore Band

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Forest City

SUGAR MOUNTAIN RESORT

Ladies Gravity Mountain Bike Clinic

TWEETSIE RAILROAD

K9s in Flight Frisbee Dogs (Through July 24th & 27th-30th)

WEST JEFFERSON

Ashe County Farmers Market

23

GRANDFATHER VINEYARD

Music in the Vineyard: Be Jazz

JIM AND BETTIE SMITH STADIUM

29

GRANDFATHER MOUNTAIN

Grandfather by Night

THE INN AT RAGGED GARDENS

Live Music: Continental Divide

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Forest City

JONES HOUSE

Summer Concerts at the Jones House

SUGAR MOUNTAIN RESORT

Downhill Southeast Race #6

WEST JEFFERSON

Backstreet Park Concert Series

APPALACHIAN SUMMER FESTIVAL

Darius Rucker

BOONE

Watauga County Farmers Market

BRAHM 2023 BRAHM Galla

CARLTON GALLERY

Mid-Summer Group Exhibition: Diverse Imaginings in Landscapes (Through September 15th)

ENSEMBLE STAGE

Kid's Theatre: Puss in Boots - The Beginning

GRANDFATHER VINEYARD

EDGEWOOD COTTAGE

Artists in Residence: Waitsel Smith & Kathryn

Regal (Through July 30th)

FORUM @ LEES-MCRAE COLLEGE

How Sweet It Is!

APPALACHIAN SUMMER FESTIVAL

Girl Picture

BLOWING ROCK

Charity Horse Show: Hunter/Jumper 1

DOWNTOWN BOONE

King Street Farmers Market

Boone Bigfoots vs. Uwharrie 24 25 26

APPALACHIAN SUMMER FESTIVAL

Garrick Ohlsson, Pianist

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: 70's Kids 27

APPALACHIAN SUMMER FESTIVAL

Celebrating 20 Years of Turchin Center Exhibition Programs

BANNER ELK

Avery County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams 28

BLOWING ROCK Tour of Homes

30 31

Music in the Vineyard: The Rewind

WEST JEFFERSON

Ashe County Farmers Market

TODD

Todd Summer Music Series

GRANDFATHER VINEYARD

Music in the Vineyard: The Classic Trio

MEMORIAL PARK

Community Band Concert

EDGEWOOD COTTAGE

Artists in Residence: Evenlight Eagles & Susan Sharp (Through August 6th)

FORUM @ LEES-MCRAE COLLEGE

A Band Called Honalee

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Catawba Valley

DOWNTOWN BOONE

King Street Farmers Market

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Martinsville

BLOWING ROCK

Charity Horse Show - Hunter/Jumper 2 (Through August 6th)

GRANDFATHER MOUNTAIN

Animal Enrichment Day

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: Preston Benfield Band

BANNER ELK

Avery County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. HP - Thomasville

JONES HOUSE

Jones House Jams

BEECH MOUNTAIN

Beech Mountain Farmers Market

GRANDFATHER MOUNTAIN

Grandfather by Night

GRANDFATHER VINEYARD

Music in the Vineyard: Jeff Honeycutt Band

THE INN AT RAGGED GARDENS

Live Music: Harris Brothers

JONES HOUSE

Summer Concerts at the Jones House

SHOPPES ON THE PARKWAY

Artisan Market

SUGAR MOUNTAIN RESORT

Tween & Teen Gravity Mountain Bike Camp (Through August 6th)

WEST JEFFERSON

Backstreet Park Concert Series

BANNER ELK

Art on the Greene

BOONE

Watauga County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Smokin' Joe Band

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots vs. Asheboro

TWEETSIE RAILROAD

Riders in the Sky

WEST JEFFERSON

Ashe County Farmers Market

BANNER ELK

Art on the Greene

BRAHM

Tambien Live in Concert

GRANDFATHER VINEYARD

Music in the Vineyard: The Corklickers

JIM AND BETTIE SMITH STADIUM

Boone Bigfoots: Petitt Cup Playoffs Begin (Through August 12th)

DOWNTOWN BOONE First Friday Art Crawl

08

EDGEWOOD COTTAGE

Artists in Residence: David Collins & Wendy

Painter (Through August 13th)

FORUM @ LEES-MCRAE COLLEGE

Orlando Transit Authority–Honors Chicago

BLOWING ROCK FRAMEWORKS & GALLERY

Show: Jeremy Sams

DOWNTOWN BOONE

King Street Farmers Market

09

THE ART CELLAR

Exhibition: Noyes Capehart (Through August 26th)

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

10

BANNER ELK

Avery County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

11

GRANDFATHER MOUNTAIN

Grandfather by Night

GRANDFATHER VINEYARD

Music in the Vineyard: Brewer and Hodges

THE INN AT RAGGED GARDENS

Live Music: Soul Benefactor

JONES HOUSE

Summer Concerts at the Jones House

SUGAR MOUNTAIN RESORT

Avery Fine Art & Master Crafts Festival (Through August 13th)

THE ART CELLAR

Outdoor Concert: The Rewind 12

Exhibition Open House: Noyes Capehart

BEECH MOUNTAIN RESORT

Summer Concert Series: Grace Potter with Morgan Wade

BLOWING ROCK FRAMEWORKS & GALLERY

Opening Reception: Jeremy Sams

BOONE

Watauga County Farmers Market

DOWNTOWN BLOWING ROCK

Art in the Park

ENSEMBLE STAGE

Kid's Theatre: Puss in Boots - The Beginning

GRANDFATHER VINEYARD

Music in the Vineyard: Soul Benefactors

SHOPPES ON THE PARKWAY

Classic Car Cruise-In

TODD

Todd Summer Music Series

WEST JEFFERSON

Ashe County Farmers Market

13

BLOWING ROCK Concert in the Park

GRANDFATHER VINEYARD

Music in the Vineyard: The Lucky Strikes

14 15 16 17

EDGEWOOD COTTAGE

Artists in Residence: Ashley & Samuel Burr and Morgan McCarver (Through August 20th)

BRAHM

Plein Air Festival - Wet Paint Show & Sale

DOWNTOWN BOONE King Street Farmers Market

BLOWING ROCK COMMUNITY LIBRARY Centennial Celebration

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: Soul Benefactor

BANNER ELK

Avery County Farmers Market

BRAHM Square Dancing in Wilson Education Center

BROYHILL PARK Summer Concert Series

GRANDFATHER MOUNTAIN

Grandfather by Night

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

WEST JEFFERSON

Ashe County Farmers Market

BANNER ELK

Avery County Farmers Market

GRANDFATHER MOUNTAIN

Grandfather by Night

GRANDFATHER VINEYARD

Music in the Vineyard: Shelby Rae Moore

THE INN AT RAGGED GARDENS

Live Music: Gracious Day

JONES HOUSE

Summer Concerts at the Jones House

WEST JEFFERSON

Ashe County Farmers Market

WEST JEFFERSON

Backstreet Park Concert Series

BOONE

Watauga County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Scarlet Lemonade

WEST JEFFERSON

Ashe County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: The Neighbors

EDGEWOOD COTTAGE

Artists in Residence: High Country Modern Quilt Guild (Through August 27th)

DOWNTOWN BOONE

King Street Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: Split Shot

BANNER ELK

Avery County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

GRANDFATHER VINEYARD

Music in the Vineyard: The Dawgful Dead

THE INN AT RAGGED GARDENS

Live Music: Shelby Rae Moore Band

JONES HOUSE

Summer Concerts at the Jones House

BOONE

Watauga County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: The Collective Trio

SUGAR MOUNTAIN RESORT

Go Nuts North Carolina Regional Downhill & Enduro (Through August 27th)

TWEETSIE RAILROAD

Railroad Heritage Weekend

WEST JEFFERSON

Ashe County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Smokin' Joe Band

MEMORIAL PARK

Community Band Concert

EDGEWOOD COTTAGE

Artists in Residence: Lee Harper & Tunde

Afolyan-Famous (Through September 3rd)

DOWNTOWN BOONE

King Street Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Tom Pillion

SUGAR MOUNTAIN GOLF CLUB

Outdoor Concert: The Night Move Band

BANNER ELK

Avery County Farmers Market

GRANDFATHER VINEYARD

Music in the Vineyard: Adam Musick

JONES HOUSE

Jones House Jams

Flying Saucers in the High Country

Flying Saucers in the High Country

STORY BY JAN TODD

Fifteen years ago, the Minford family was vacationing in Florida, looking for an outdoor activity they could enjoy together. There was a disc golf course nearby, and they decided to give it a try.

“We had the best time,” said Jeri Minford, mother of three sons. When they returned home to Boone, her husband Rich started talking about designing their own disc golf course on their hundred-acre Christmas tree farm — located on Sugar Mountain off of Highway 181 between Linville and Newland.

“We have about 35 acres for the Christmas trees, and the rest is wooded. We don’t want to cut the timber, so a disc golf course is a perfect way to use the woods as they are. Rich is a visionary in things like that,” Jeri said.

Rich and the boys — who were in high school and college at the time —set up a course within two months, with the help of some friends. Now the course, named Sugaree, is ranked #23 on the 2023 World’s Best Disc Golf Courses list compiled by UDisc, the top app used by disc golfers across the world.

What is Disc Golf?

Disc golf is a sport similar to traditional golf — but instead of hitting a ball into a hole, the player throws a disc into a U-shaped wire basket. Players typically use a variety of discs — some designed for long throws, some for mid-range, and some for “putts” — to reach the target. The goal of the game is to complete each “hole” with as few throws as possible.

According to the Professional Disc Golf Association (PDGA) website, the sport began as “Frisbee™ Golf.” The first specialized course, located in Pasadena, California, was designed and installed in 1975 by “Steady” Ed Headrick, the inventor of the Frisbee™ and of the prototype for the Disc Pole Hole catching device (the basket).

Hendrick, considered the “Father of Disc Golf”, was an employee of Wham-O — the toy company that markets childhood favorites including the Frisbee™, the Hula Hoop™, and the Slip ‘n Slide™. Hendrick organized the first major Frisbee Golf tournament in 1979, held in Huntington Beach, California with a purse of $50,000. Today, the PDGA has more than 200,000 members across 54 countries.

When playing disc golf, the target — or “hole” — is set of U-shaped chains that catch and direct the disc into the wire basket. “Steady” Ed Headrick, employeed by Wham-O toy company, was the inventor of the Frisbee™ and of the prototype for the Disc Pole Hole catching device. This basket is positioned at Sugaree, a private course in Newland, open to the public by reservation. Photo courtesy of Sugaree.

Jeri and Rich Minford own Sugaree, a Christmas tree farm with a disc golf course. They were vacationing with their three sons about 15 years ago when they discovered the sport and decided to build a course of their own. The number of baskets, course length and difficult factors have evolved over the years to keep pace with the industry. Photo by Jan Todd.

Over the years, discs have evolved from the traditional Frisbee™ to specialized discs designed for distance throwing, curves or straight paths, stability in wind, loft and other considerations. Innova, the leading disc manufacturer, offers more than 100 different discs for various conditions of play.

Disc golf can be played individually or in groups. Its popularity has sky-rocketed in recent years with many professional and amateur tournaments held annually.

It is immensely popular in North Carolina, ranking fourth in the nation in PDGA membership — behind Texas, California and Michigan. UDisc reports about 400 courses in the state, with seven ranked in the top 100 “best in the world.”

Players can use the UDisc app and website to find courses nearby, navigate each hole using GPS technology, track their throws and statistics, find tournaments and events, review courses and share their

scores with friends. The app provides information on public courses as well as publicized private courses. Some are free to play, while others request donations or charge fees.

Sugaree

Sugaree is a private course, requesting a $10 donation per player and requiring permission from the owner prior to playing. They are open April through mid-October.

“We’re a working Christmas tree farm, so we need to close when certain types of work are in progress, or when the weather makes conditions too treacherous,” Rich said. He described the course as “very challenging — not necessarily the place to play your first round.”

“It is secluded. You might be the only one playing the course on a weekday,” he added. “What sets it apart is the scenery and use of the natural features, which add challenge to the play. There are some holes with

What sets it apart is the scenery and use of the natural features, which add challenge to the play. There are some holes with the basket on the edge of a cliff. If you miss a putt, you might spend two or three more throws just to get back to the basket.

- RICH MINFORD

Tyler Gillick launches a disc at Sugaree, navigating a path through tall trees to reach the basket. The sport requires hand/eye coordination, precision and stamina. Photos by Jan Todd.

Disc golf backpack – Players use a variety of discs during play, including some designed for long throws, others for mid-range, and putters. Different discs may provide more stability during windy conditions, or more right or left leaning trajectories. Beginners usually start with three basic discs. Photo by Jan Todd.

the basket on the edge of a cliff. If you miss a putt, you might spend two or three more throws just to get back to the basket.”

Sugaree attracts many players who are visiting the High Country. “We had people represented from 30 different states last year,” Rich said.

Tyler Gillick, from Durham, found Sugaree on his UDisc app. “Sugaree is definitely the most scenic course I’ve ever played,” he said. “It has cool features you won’t see on other courses, like baskets positioned on rock faces.”

The course can be strenuous. Gillick, who carries about 25 discs in his backpack, said Sugaree provides a good workout. “I’ve probably burned 10,000 calories today,” he joked.

Rich said his disc golf course is one of the more difficult courses around. “I majored in forestry in college, and designed

the course with that in mind, rather than a more conventional approach. While a traditional course might have all the trees cut on the fairway, with the rough along the edges, I left trees in the fairway and designed a couple of narrow routes to get to the

- TYLER GILLICK

Sugaree is definitely the most scenic course I’ve ever played. It has cool features you won’t see on other courses, like baskets positioned on rock faces.

Tyler Gillick, from Durham, chooses a mid-range disc during his play at Sugaree, a course situated on a Christmas tree farm near Newland. Gillick found Sugaree on his UDisc app and said it is the most scenic course he has played. Photo by Jan Todd.

basket. It requires a lot of precision.”

The course evolved to keep pace with the industry, Rich said. “Technology has improved, and today’s disc designs allow for longer throws. So, we lengthened some of our holes. We started with a 5,000 foot course and now it is about 10,000 feet in total length. We also expanded the number, going from 18 holes to 30.”

Rich mentioned they do have a short course option for beginners, along with discs for them to borrow and try.

Beech Mountain Resort Disc Golf

Beech Mountain resort opens a disc golf course in the summertime, with

18 holes installed on the ski slope. It is open to the public Thursday through Sunday from the last weekend in May through the first weekend in October. The course length is 7500’, with twelve holes playing down the steep ski runs, and six winding around the resort village. The 18th hole plays uphill toward the Beech Mountain Brewing Company for a refreshing end to the round.

“The course is walkable for free, but most people purchase a scenic lift ride to access the summit,” said Talia Freeman, marketing director at Beech Mountain. “The course is very popular, and usage continues to grow each year.”

The course is very challenging with rugged terrain — but the panoramic views of the mountains and Pisgah National Forest are unparalleled.

Ashe County Park Course

Ashe County Park in Jefferson established a disc golf course in 2006, which is the most frequently played public course in the High Country. It is open year-round and is free to play.

The front nine holes are mainly open, and the back nine is mostly wooded with some dramatic elevation changes. LJ Wobker, a part-time Boone resident, remembered his first experiences at the park.

“The first time I played the course, a thunderstorm came up, and I had to quit halfway through. The next time, I showed up with a friend. I told him the course was all pretty open, not too

difficult, holes all visible. We got to the back nine and my friend was like, dude, did you even play this?” Wobker said. “It plays like two very different courses.”

Wobker, who is an engineer at Cisco in Raleigh, said he used to play disc golf in college, but set it aside for a number of years and instead played in an Ultimate league — a non-contact football-like team sport played with a Frisbee™ or similar type disc.

“When Covid hit, group sports like Ultimate went away, and a friend invited me to play disc golf. So I started playing again in the summer of 2020,” he said. “A lot of people started playing or picked it up again during the pandemic.”

Wobker occasionally plays in disc golf tournaments and noted the growing popularity in the past few years. “Back in 2019, it might take two or three days for a local tournament’s registration to fill up. Now, if the registration opens at 8pm, all 72 slots are gone by 8:05.”

The Ashe County course is one of the best in the state, Wobker said. “The place is a gem. That part of the mountains is gorgeous, plus the course is really well maintained. I’ve played some courses where the grass is so tall that if your disc lands in it, it’s gone — like really hard to find. But Ashe County is always clean and taken care of,” he said.

Charles Saffer first played the Ashe County course about 12 years ago. “It was a beautiful day and I was just sitting around with a buddy and he said, ‘Let’s go play disc golf.’ I’d never heard of it, and we went out to the Ashe County Park and played a

round. It was so much fun,” he said.

One of Saffer’s friends has a family farm with about 90 acres of land, and a group of friends decided to build their own course on the land. It was there Saffer connected with Daniel Quinn, whom he called “the dad of local disc golf.” Quinn, who worked with Ashe County Parks and

Innova, the leading manufacturer of discs for the sport, displays a set of “flight numbers” on each disc, rating the design’s speed, glide (ability to maintain loft), turn (tendency to bank right) and fade (tendency to hook left). Photo by Jan Todd.

The place is a gem. That part of the mountains is gorgeous, plus the course is really well maintained. I’ve played some courses where the grass is so tall that if your disc lands in it, it’s gone — like really hard to find. But Ashe County is always clean and taken care of.

- LJ WOBKER

Recreation when it opened the disc golf course in 2006, introduced Saffer to a Facebook group called High Country Disc Golf Community.

“I wanted to play more and get better. After joining the Facebook group, I started playing regularly, especially at some of the private courses in the area. They are pristine and have beautiful landscapes — just stellar,” he said.

He often brings his two sons along to play. “The courses are basically hiking trails, where we throw discs along the way. We get outside, learn about the local fauna and flora, and get exercise,” he said.

While there are some players who are very competitive and focus on scoring well, others are just out there to enjoy the High Country and each other’s company, Saffer said. Players learn from one another, and the game itself provides a topic of conversation and a way to connect.

The “Underground” Disc Golf Community

With open and available land at a premium in Watauga County, currently there are no public courses for disc golf.

Members of the High Country Disc Golf Community — who have a group page on Facebook — meet regularly to play both public and private courses in the High Country. Pictured from left to right are Daniel Quinn, Charles (Chuck) Saffer, Joe Smith, Robbie Cheves and John Dighton.

Photo taken at Ashe County Park and provided by Charles Saffer

That doesn’t mean there is no interest, however.

Eric Smallwood, director of Parks and Recreation in Watauga County, said, “There are certainly a lot of disc golf advocates in Watauga County. As we work on the master plan for the next ten years, the desire for a public disc golf course will probably show up as one of the top three new things people want to see. There are a lot of people up here who love the sport.”

Players find one another while throwing discs at one of the area’s publicized courses or by connecting on a Facebook group such as High Country Disc Golf Community or The High Country Disc Golf Club.

Robbie Cheves, a “senior” player in his 60s, has been playing disc golf since he was 20 years old. “Back then I lived in Greenville, and only one or two parks had baskets. Most didn’t. I played alone for years, but about eight years ago I hooked up with a group who were all members of the High Country Disc Golf Community, and they invited me to join,” he said.

The disc golf course at Ashe County Park includes open fields, hilly forests and even a water shot over a pond. Photo provided by LJ Wobker.

- RICHARD FURR

“I have a competitive streak,” Cheves admitted. “I play with some 20 and 30 yearolds and I kick their butts.” Cheves has participated in a number of local tournaments and often places first in his division.

Cheves has been involved in building a couple of private courses, where he plays with other members of the group. “You couldn’t ask for better people to hang out with in the woods,” he said. “There is everyone from businessmen to hippy dudes wearing tie dye. They’re quite a unique breed.”

Richard Furr, a Boone native, echoed that sentiment. “Disc golf has a totally different culture than traditional golf. It’s very relaxed,” he said.

Richard and his wife, Carrie, learned to play disc golf when they were graduate students in Texas. The courses there were set up on plains, with high grass and no trees.

“It’s great to play in the mountains,” Richard said. “You can play a few holes nestled in the valleys and have fun around rivers and creeks, then move up to a landscape with more trees and elevation and experience a whole different type of play. You’ll have challenging winds along the ridgelines and get diversity you wouldn’t necessarily see off the mountain.”

The Furrs often include their son, Grayson, when playing disc golf. “It’s a good way to engage with kids and teach them sportsmanship Grayson started playing when he was five years old, but age 8-10 is probably a good time to start, because it does require some stamina and hand/eye coordination,” Richard said.

Like many disc golf enthusiasts, Richard sets up his own basket in his yard to practice throwing and putting. He even belongs to a putting league — a group who set up indoor baskets after hours in restaurants and other establishments to “toss some plastic” while enjoying a social outing. t

Charles Saffer scores a hole-in-one (an ace) at a private course in Vilas. Photo provided by Charles Saffer.

New

Boone Location - 3148 Hwy. 105 South Boone, NC 28607 828-264-5650

HIGH COUNTRY CANDLES H IGH Shaping Community Connections for 30 Years

STORY BY SHERRIE NORRIS

Awalk down main street in Blowing Rock would not be complete without a visit to High Country Candles and Blowing Rock Pottery, located in the historic Martin House. Visitors and homefolk alike have found the unique shop to be more than the perfect place to pick up the perfect gift for any occasion. Many recognize the family-owned and operated business to be a “connection” to the High Country area.

Just as they have shaped and crafted their candles and pottery through the years with great care and precision, owners Larry and Cyndi Ziegler have worked hard to forge relationships within the shop — and throughout the town and surrounding area that welcomed them into the fold many years ago.

Since 1994, the Zieglers have been hand pouring, dipping and carving wax in the historic village; more recently, the addition of Larry’s pottery has added a new dimension to their already quaint corner shop, where thousands of visitors stop in each year.

Such was the case recently when Zachary and Jasmine Whitmeyer from Prineville, Oregon, were making their first stop at the shop, taking turns getting a whiff of the many candles therein and admiring the handiwork of the pottery. On their first trip to Blowing Rock, which was in fact, their first trip to the east coast, the young couple was enthralled not only by the products found in the corner shop, but also by the warm welcome they

The Zieglers were both on hand to chat with the Whitmeyers, explaining a little about their candles and pottery.

“We have 80 different fragrances we use to scent our handcrafted jar candles, pillars and votives,” Cyndi was overheard explaining, as Larry shared information about the pottery he creates in his homebased studio.

Afterward, Cyndi

could be heard describing to others the process of how their candlemaking journey began — with pouring, dipping and sculpting carved ribbon candles, which they still make today in a wide variety of styles and colors.

“We handpour our pillar candles right here in the store. This is our

factory,” she explained, pointing to a rather small workspace, visible to those inside the store, as well as to others peaking in from the sidewalk.

“Nothing is more satisfying than making beautiful, useful

Cyndi and Larry Ziegler found their way to the High Country three decades ago, raised their family, developed a successful business and have never looked back. Photo by Sherrie Norris

- CYNDI

things with our own hands — unless it is meeting and talking with those who enter our doors,” Cyndi added.

Their jar candles, made with richly hued dyes, scented oils and the best wax available, are blended by hand in small batches, Cyndi said, “to ensure the longest fragrance retention and a beautiful appearance.”

After two decades of making candles, the Zielgers decided it was time to try something new. And so it was, that in 2012, they began making pottery — and Blowing Rock Pottery was born. A wide variety of mugs, bowls, vases and more blend nicely with the large selection of candles currently available in the store. A few more locally-made crafts by other artists have also found their way to the shelves through the years.

From Humble Beginnings

It’s “kinda funny” that the duo wound up in this small-town area of Boone and Blowing Rock, said Cyndi, describing both Larry and herself as “big city people;” she hailing from Miami and he from Kansas. After moving here, Cyndi remembers asking herself, “What have we done?” But, years later, the what and why became clear.

And their candle making? “It started earlier, almost by accident,” she recalled.

“We were in Miami, helping a friend make candles to sell at a mall during Christmas,” Cyndi said. “I was a teacher at the time, but I eventually decided to quit teaching to help my friend.”

The challenge was real, however. “In Miami in the middle of the summer, we were making candles in her garage, which wasn’t air conditioned —and we were both pregnant at the time!”

Then, Cyndi’s husband, Larry, got involved and also began helping. “It came so naturally for him . . . he has a knack for making and doing things. He just didn’t know that, back then.”

The friend’s technique was carving waxed candles. “That was our introduction to what we do now,” Cyndi said. “We helped her and her husband, off and on for about two years, when they set up at a mall or craft show. And eventually, for about five years, Larry worked for a family member of theirs who also had a candle business. Somewhere in the middle of all that, Larry realized that he wanted to do it on his own.”

While not the most stable employment situation at the time, the Zieglers admitted, they did learn a lot about running a business, and despite the obstacles they faced, they believed they were on the right track.

“As I’ve thought back over the years of our history, and our shop, the only thing I keep coming back to, over and over again, is how many people have helped us get to where we are today,” said Cyndi. “When you are making your own products, and needing financial assistance, if you do not have a brick and mortar

In the early days, Larry hones his skills at the carved candles that helped the couple get their start. Photo submitted.

High Country Candles, located in the historic Martin House on Main Street in Blowing Rock, is celebrating its 30th anniversary this year. Photo by Sherrie Norris.

Nothing is more satisfying than making beautiful, useful things with our own hands — unless it is meeting and talking with those who enter our doors.

ZIEGLER

- CYNDI ZIEGLER

backing, you learn very quickly that banks don’t want to loan you money.”

Unable to obtain funding for a candle business, it was while Larry was managing a business for someone else in a large tourist town, that their breakthrough arrived.

Cyndi describes: “Larry was eating lunch with a local businessman one day who could tell that he (Larry) had something on his mind. When the man asked him what it was, Larry told him that we wanted to start a candle business, but we could not get funding. The next day, Larry went down there to eat lunch again and the man handed him a check. ‘I’ve seen what you do,’ the man told him, “And I have faith in you – pay me back when you can (with an agreed amount of interest).”

It’s this “people connection” the Zieglers agree, that is such an important part of their story.

“If we wanted to inspire anyone with our story – and we do – it would be for people to recognize how important other people are in their lives. We wouldn’t be here 30 years later if it weren’t for the people who helped us along the way.”

And The Waxing Begins

The Zieglers started out on their own with a small booth at a South Carolina mall during Christmas, near the home of Cyndi’s aunt and uncle. “They

offered for us to live with them; otherwise, it would have been very difficult for us.”

In December 1993, the Zieglers moved to the High Country and secured a business location at the Martin House.

“When we moved up here, there were several established business owners, and everyone was nice to us, but the people who really took us in, welcomed us and encouraged us, were Rogers and Jo McGee, the folks who owned the dulcimer shop in town. We came to know them as Papaw Rogers and Mama Jo –they considered us their family. Our kids were little at the time and that dear couple was such a big part of helping us make a connection here.”

And the employees they hired? “We couldn’t have made it without other young adults and several beautiful college students who worked for us. We’ve had them from eight or nine months and as long as six to eight years.”

There is a thread of humanity here, of people coming alongside each other, Cyndi emphasized. And the customers? “We would not have survived through the years, and especially during the pandemic, without the support of our community. People who visited this town contributed to a fund, donating thousands upon thousands of dollars, because they didn’t want small business owners to lose their livelihood. We had to apply for it – but we got money to help us through, and for that, we are forever grateful.”

The shop was officially closed for 2½ months during that time,

Betsy Harris is shown pouring wick cores to help keep candles centered

Photo by Sherrie Norris.

Pictured with Cyndi Ziegler, far right, are her employees who she considers family. From left: Diedre Durham, Betsy Harris, Becca Stickler, Diane Stroud and Emma Walker. Photo by Sherrie Norris.

There are candles for any room and any occasion at the High Country Candle and Pottery shop. Photo by Sherrie Norris.

If we wanted to inspire anyone with our story – and we do – it would be for people to recognize how important other people are in their lives. We wouldn’t be here 30 years later if it weren’t for the people who helped us along the way.

but they still received calls for candles. “We practiced social distancing, and brought the items ordered out to the cars for our customers. We also offered to ship anything at a flat rate of $10, but most people wanted a good excuse to come to Blowing Rock.”

One customer, they recalled, added a generous amount to her order’s cost, and was adamant that they keep it.

“Yes, we’ve worked hard, but what I see is the goodness of God through people who may or may not even know that’s what they were doing. And our suppliers are just a family of connections that we have made through the years, too. I dare say that just about any business owner who managed to stay in business through that difficult time doesn’t has a similar story.”

More Than A Family Affair

And, now, they’re seeing a new generation coming on.

“We’ve been here so long that kids who were 6 and 7 running into watch us, are now bringing in their kids to watch us make candles.”

One, in particular recently came in, Cyndi said. “She told me that she planned their family trip here because her daughter said, ‘We have to go to that candle shop that you always talked about.’

Her daughter was 20 . . .that’s really huge, right?”

And there are many more similar stories she could tell.

Early on, it was very hard, especially in the off-seasons when few people came to Blowing Rock. “Selling candles was our only income. We had no family to fall back on and winters were very hard. We didn’t really make money until October — and then that had to carry us through the winter.”

It was in those “lean” days, Cyndi said, that she began to realize that she was in a “give and take situation.”

“Sometimes people are going to provide you with resources, and you are going to accept what they offer – and other times, people come in and do not buy anything, but you have to give something to them.”

Case in point, in the dead of winter, a woman named Gracie came in out of the cold, asking if she could ‘hang out’ in the shop. “I feel at peace in here,” she said.

Following a brief conversation, with Cyndi

telling her she loved the name Gracie, and explaining what Grace meant in the Biblical sense, Cyndi encouraged the woman to read the book of John in the Bible. The woman’s reply that she used to read the Bible, but didn’t anymore, “Because I’ve been so bad.”

“I told her not to read the whole thing, just find the book of John. Pretend you are following Jesus around, and you will understand how God looks at you.”

The visitor asked if she could make a private phone call in the other room.

“All I heard her say was, ‘I’m fine – I wanted you to know that I’m OK,’ Then she left.”

The woman returned six months later and asked Cyndi if she remembered her. “Yes, I told her, you are Gracie. Her sister was with her; they bought a candle and left. Three hours later, Gracie came back in and whispered to me, ‘That first day I was in here was the day I was going to take my life.’”

It was during those days, Cyndi recalled, they were struggling. “We had to make money to pay our bills; we couldn’t afford employees and I wasn’t sure if we were even going to make it, but I learned a valuable lesson. It’s not about the money, for us. Whether a child walks in with no money,

While he prefers to spend most of his time in his home-based pottery studio, Larry Ziegler still enjoys coming to work at the candle shop. Photo by Sherrie Norris.

Emma Walker, left, and Becca Stickler, right, work well together on the pillar candles, which they and their coworkers agree are the most challenging of all the candles to make. Photo by Sherrie Norris.

It’s not about the money, for us. Whether a child walks in with no money, or someone comes in with a lot of money, we treat them the same. That was early on – it’s what God was trying to tell me – it’s about the people – not about the money

- CYNDI ZIEGLER

Entertaining Music Series

or someone comes in with a lot of money, we treat them the same. That was early on – it’s what God was trying to tell me – it’s about the people – not about the money.”

The lessons continued, but so did God’s grace.

The Zieglers have “lots of cool history to look back on and be grateful for,” Cyndi added. “Our three kids have worked in our business at one time or another – especially Luke, who help was so valuable. Now, they are pursuing their own careers in writing, sales and cooking. I think their experiences growing up in a family business have helped them succeed in what they are doing now.”

Beyond The Challenges

The economic downturn in 2007-08 hit hard, Cyndi shared. “I ran the business while Larry did handy-man jobs. It was demanding, but there has always been provision.”

Broadway

2022 Season

Hayes Auditorium, Broyhill Theatre

All performances begin at 5 p.m. and 7:30 p.m.

June 19

Forever Simon and Garfunkel

July 3

Chris Ruggiero

July 17

A Band Called Honalee

July 31

Purchase tickets at www.lmc.edu/forum

Symphony of the Mountains

June 26

Sail On, The Beach Boys Tribute July 10

How Sweet It Is! July 24

Orlando Transit Authority Honors Chicago August 7

For season ticket information, call 828.898.8748 or email forum@lmc.edu.

Baritone: William Michals in Concert with Friends

“At that time, we were just making elaborate, ribbonycandles. Within a couple of years, because of my husband, a thinker, (he’s always doing something and thinking about how to do it better at the same time,) we began to expand. Larry has an engineering mind, I am more creative with colors, designs, etc." (Opposite in gifts, talents and personalities, the Ziegler couple agree that they balance each other very well.)

And, so it was that the couple developed an entire line of scented jar and pillar candles. And today, they offer those candles and so much more.

Larry always wanted to take a pottery class, so “about a dozen years ago,” he completed not one, but two, classes at App State’s Craft Enrichment Center.

“When he went for the third class, he was basically told that he needed to get his own kiln and wheel and start his own thing,” Cyndi said.

For the last 10 years, he’s been doing just that and the business evolved into the combined High Country Candles and Blowing Rock Pottery.

“I’m here at the shop every day with a crew of lovely girls, and a couple of women closer to my age – and Larry is really glad to be in the pottery studio in our basement at home, mostly alone, working on his pottery.”

When asked to elaborate on what they consider the best advice for a successful business, the Zieglers did not hesitate to respond: “Provide your best product, as well as the best possible customer service; be there when you say you will and don’t quit. We tell new business owners this a lot – and we see that it works. There’s way more to success than simply the business aspect.”

When they opened their shop three decades ago, they had five candles on the shelf.

Currently, Becca Stickler, one the candle shop employees who is an art student, enjoys working with Larry in his studio. “He loves working one-on-one with students, investing in their artistic skills and career.”

Mentoring is a gift that both Larry and Cyndi recognize and appreciate in each other.

Others who have been taken under the Zieglers' wings and currently working in the candle shop, include manager, Diane Stroud, who Cyndi describes as “the glue that holds us together;” Betsy Harris, a retired biology professor from App State works in the shop and does a lot behind the scenes with shipping, etc. “I call us three ladies the more mature crew; our young’uns, Deidre

Since 2012, Larry Ziegler’s pottery has been a nice addition to the other handmade products found in the quaint Blowing Rock candle shop. Photo by Sherrie Norris.

Diane Stroud pours the wax as she and Diedre Durham finish up a new batch of jar candles. Photo by Sherrie Norris.

It’s important to be purposeful as mentors. What we are doing now, investing in these young lives, will be passed on years from now.

- CYNDI ZIEGLER

Durham, Emma Walker and Becca Stickler, are all very talented and do a little of everything, from making candles to stocking and sales.”

“It’s important,” Cyndi stressed , “to be purposeful as mentors. What we are doing now, investing in these young lives, will be passed on years from now.” At the same time, the employees agree that the shop is a “special place to work,” calling it “a warm and inviting family atmosphere.”

And another important part of their success has been with their suppliers, the Zieglers admit. “We have 30 years of history with most of them and have enjoyed a good working relationship, especially with some of our old suppliers of raw products – wax, glass jars, pigments, etc. — all the things that go into the process.”

And as growth usually dictates, the business has recently required equipment upgrades to keep up with increasing demands.

Continuing to Make Connections

Investing in other business connections has been “kinda fun, too,” the Zieglers admit. “You have to do that. People who come back, year after year, don’t want to see the same old things. We’re always rearranging and thinking of ways to do things differently.”

With that in mind, working with a few local crafters has been good, too, they said.

“We have added a few things through the years, and in particular the woodworking creations of Richard Campbell who learned the art from his maternal grandfather, and started Avodah – which in Hebrew means, ‘When you work, you serve.’”

Again, Cyndi acknowledged, “I enjoy making connections with other people that have their own small cottage industries.

The Zieglers began their candle-making journey by pouring, dipping and sculpting these carved ribbon candles, a product they still make today in a wide variety of styles and colors. Photos courtesy of High Country Candles.

I feel that we’re encouraging other people and their passions.”

The shop also began a “refill program” on their jar candles, which their regular customers appreciate.

“When customers return every three months or so, they love seeing the changes and extra things we have to offer. It’s like going to your favorite restaurant: You go and you love what you order, but you come back later and see that something new is being offered, so you want to try that, too. I get bored easily – I’m always looking for something new, and I want to make sure others have that same opportunity. That’s perhaps my greatest strength and my greatest weakness.”

Visitors also come in often, wanting to learn how to make candles, but Cyndi stressed, “We are very careful about what we say to them. We never tell people how to make candles, in case we are misunderstood. “Cyndi said, “There are all kinds of processes, different waxes, wicks and a lot of detail that would be boring to describe. It’s just something you have to see, and on most days, they can watch us here or find YouTube videos. But, one thing we will tell them is don’t ever heat your wax directly on the kitchen stove!”

Looking Forward with A Backward Glimpse

What does the future hold for the Zieglers?

“Retirement? I don’t know,” Cyndi said. “I heard this woman, years ago on NPR, who had started a little bookstore/card shop many years earlier; she was 90 and still going to work every day.

Someone said to her that she must love the cards and the books. She responded, ‘I love the people.’ That is so like me. I’ll be 90 and most likely still walking around the candle shop.”

At the same time, the couple considers themselves “semi-retired.”

With a staff they trust to run the shop in their absence, they feel comfortable leaving, if the notion strikes.

“We were gone for five weeks in the winter and spent that time in Spain. A former student invited us to come there and wants us to grow old together. Another shop owner across the aisle from me, Katherine Lisle –is quite amazing, and keeps an eye out for us while we’re away. We can go and do and help other people, but we always have to come back to our people.”

It is a big deal to have survived 30 years in Blowing Rock, the Zieglers agree — from the early days when the struggle was real, through economic crashes, the pandemic and other challenges. “We are proud of what we have been able to accomplish, but we want to make sure everyone understands that we all succeed in what we do because of people who invest in us — their wisdom, time and encouragement.”

Cyndi paraphrases a quote that she loves, by the late Maya Angelou: “Our resources are our time; our words are incredible gifts to share with other people.”

“All of these things,” she added, “I’ve seen happening in the history of our shop. Life is like a beautiful stream of living water that continues from person to person. We have to trust the ripples — our little rock of love makes the splash, but our trickle keeps going. We don’t have to force anything. We can look back and see what was happening, even though we didn’t know it at the time.” t

High Country Candles is located at  1098-8 Main St. Blowing Rock, NC. For more information visit their website at www. highcountrycandles.net, find them on Facebook or Instagram, call (828)295-9655, or email brcandleshop@gmail.com

On their first trip to Blowing Rock, Zachary and Jasmine Whitmeyer from Prineville, Oregon, take turns getting a whiff of the many fragrances at High Country Candles. Photo by Sherrie Norris

We are proud of what we have been able to accomplish, but we want to make sure everyone understands that we all succeed in what we do because of people who invest in us — their wisdom, time and encouragement.

- CYNDI ZIEGLER

Shipley Farms Celebrating

Tucked away in the hills just a few miles west of Boone, Shipley Farms in Vilas is celebrating its sesquicentennial this year. If this homestead could talk, it would tell the storied history of five generations of farmers who were all well known for their leadership in agricultural education.

Deep Roots

“To me, this is still Granddad's farm,” Gray Shipley said, referring to his grandfather Robert (R.G.) Shipley, who passed away in 2015 at 103. “Grandad grew up in Valle Crucis, and this was his Uncle Huston’s farm. He inherited the 117-acre farm at the start of the Great Depression when he was a freshman at Virginia Polytechnic Institute. At the time, he paid his way through the elite school, milking cows four times a day by hand. Out of the blue, he got word his Uncle Huston had passed away. In his will, Uncle Huston left him everything, including the farm. Grandad stayed in school, hitchhiking back and forth on the weekends to keep the farm going. He was the proprietor here for 86 years and made it his role in life to serve the community for those eight decades.”

Gray Shipley's great-great grandfather Nathan Shipley originally bought the farm land in 1872. Nathan Shipley's son, W.E. Shipley (R.G.’s father), “Mr. Ed” as he was known to many, and his brother Huston, had a well-deserved reputation for their farming and livestock expertise. In 1897, W.E. Shipley brought the first registered Hereford bull into North Carolina from Virginia, walking the bull behind a horse-drawn wagon.

“They were both well respected for their knowledge of cattle,” Gray Shipley said.

W.E. Shipley's brother, Huston Shipley, is the person who eventually left the farm to R.G. Shipley. The farm, considered one of the more modern facilities in the region, had the first cattle scales in the region, which all farmers in the region were invited to use.

“When Grandad found a problem, he worked on solving it for everyone, not just for himself,” Gray Shipley said. “I think he took that from his Uncle Huston.”

He further explained that one example of Uncle Huston’s sharing nature is his mechanical cattle scale.

“He had the only mechanical cattle scale

150 Years

STORY BY KRIS TESTORI

in the Western part of the county for many years,” Gray Shipley said. “He let his farm be used as the trading post, for other farmers to come, weigh, and trade at a fair price. The farm was always a focal point of cattle trading in the agricultural community."

“I knew Grandad was known and respected in the community, but it wasn't until I got older that I realized the impact he had on people,” Gray Shipley continued. “Granddad’s presence in the community and across North Carolina agriculture was tremendous.”

Gray Shipley said after he moved back to the farm to help with livestock, he was constantly meeting people in town and across the state who knew his granddad.

- GRAY SHIPLEY

Father and son duo, Bob Shipley and Gray Shipley, now manage most of the day-to-day operation of the farm. Photo by Ashley Poore.

I knew Grandad was known and respected in the community, but it wasn't until I got older that I realized the impact he had on people. Granddad's presence in the community and across North Carolina agriculture was tremendous.

“People talk about the impact he had on their life or their dad's life, many who had him as a teacher, but even some who didn't,” Gray Shipley said. “I still run into people constantly who wear with pride their status as a ‘former student of R.G. Shipley,’ or who interacted with him on some agricultural or community organization. Grandfather treated every conversation as an opportunity to teach somebody something about agriculture, and to learn something new.”

Gray Shipley described R.G. as a prototype grandfather: “stately, kind, and caring, but in a way that never broke the stoic farmer exterior. He would take us in his lap and jostle us around, always telling stories, always teaching, always working. He and grandmother would be at every graduation, every event, every recognition, no matter how far they had to travel. And as influential and as great as he was … Grandmother was better.”

Gray Shipley shared that the Great Depression had a strong impact on his grandparents.

“It was still real to them,” Gray Shipley said. “Grandad saved old nails to reuse, built his own gates and fences, and the pair canned and froze massive amounts of food from the garden and rarely ate out at restaurants. Not miserly, but frugal – they would scrutinize every expense and waste nothing. They still remembered a time when nobody had enough, and knew those times could return with little notice.”

Selling Farm-Raised Meat

It was in 2013, when R.G. was 101 years old, that the Shipleys ventured out from raising livestock and began producing finished beef.

“We built on what Granddad knew about raising good quality livestock, taking care of the land and animals, and good stewardship,” Gray Shipley said.

R.G.’s wife, Agnes Shipley, passed away in 2013 at the age of 96.

“It was a couple of months after my grandmother's passing that he [R.G.] brought up the idea of getting back into the cattle business,” Gray Shipley said. “When my grandmother passed, I just assumed my grandparents would be one of those couples who died a few weeks apart. I expected him to check out.”

He added, “Grandad was never quite the same without her, but it seemed after a couple of months of the kind of grieving that builds up over seven decades, it seemed to kind of click in, and he decided he wasn't done; he had

The livestock on Shipley Farms graze on lush, clover-rich mountain pastures, which produce beef with higher levels of nutrients than conventional feedlot beef production. Photo by Ashley Poore.

The only known photo of Huston Shipley. Photo courtesy of Shipley Farms.

more to work on. So, he jumped back into farming and started writing a book. We learned later that the state mandated his retirement from teaching at 70 years old, and Grandmother mandated his exit from farming 20 years later, when she seemed to conclude that the toll and the risk of working with 2,000 pound animals in his 90s wasn't worth it, and that was that. They were married for 71 years, and apart from two pretty hard years during WW2,

wallflower, she could hold her own just fine – they just wanted to be together. He was 101 when she passed at 96, and they still lived by themselves on the farm up until that point.”

“I got to be a partner with my 100-year-old granddad for two years until he passed,” Gray Shipley said.

He and his father Bob Shipley worked alongside R.G. to begin producing finished beef.

every year for the first seven years or so,” Gray Shipley said.

Gray Shipley also partners with his dad, Bob Shipley, who moved back to Vilas to help with the new adventure.

“Dad's career was in financial services, and he is an exceptional relational salesman," Gray Shipley said. "But he has always loved the farm, livestock, and memories of working alongside his dad. It's cool to watch him settle back in at home after 50 years off the mountain, and he's already being looked to as a leader in the industry and community, building on Granddad's legacy. So, people see a lot of similarities between him and Granddad, but I see him a lot more like my grandmother, because he has selflessness, humility, and kindness that I've rarely seen in anyone else. It's really special to have started as a business partner with Granddad for two years, and worked alongside both of them, and then continued to build this with Dad. It has truly been a blessing.”

The trio began producing the finished beef using the same breed of cattle, Herefords, that Gray Shipley’s greatgrandfather W.E. Shipley brought to North Carolina in the late 1800s. Hereford is a British breed of cattle originally from Herefordshire in the West Midlands of

Robert G. Shipley, Sr., at 103, is pictured on the family farm with his son, Bob, and his grandson, Gray. Photo courtesy of Shipley Farms.

- GRAY SHIPLEY

disposition, and they are calm, easy-going animals, and that actually affects meat quality. They tend to marble better, you can get a better meat quality out of them, and they're pretty well suited for this environment."

The Hereford cattle weigh an average of between 1200 and 1300 pounds. Each cattle produces approximately 400 pounds of meat.

Community of Farmers Working Together

“We have a great community of local farmers across NC, and especially in the High Country,” Gray Shipley said. He explained that most farms

in the Appalachians are smaller farms, and that most farmers do it as their second job.

“Industrial farming has driven prices down, and farming does not feed the family anymore. Our farms aren't big enough to have all the tractors, automation, and expensive equipment that large farms out west do,” Gray Shipley explained. “So, we have to work together; you can't go it alone; you have to depend on and help each other. We borrow a neighbor's tiller to get the garden ready in the spring, and let other farmers borrow our post driver so they can fix their fence a lot quicker. And we lend a hand when someone gets into a pinch.”

Gray Shipley shared how a recent local tragedy occurred several months ago.

“The whole community came

Monthly and bi-monthly postal orders are available, offering various rotating cuts of beef. Photo by Ashley Poore.

While Shipley Farms Beef is used in restaurants and stocked in local butcher shops across North Carolina, their signature beef products can also be purchased right on the farm. Photo by Ashley Poore.

The silo and red barn pictured date back to the 1860's. Photo by Ashley Poore.

I got to be a partner with my one hundred year old granddad for two years until he passed. The three of us started building the program, making farm-raised beef available to friends and neighbors. And then started getting to restaurants, and just grew it bit by bit and kind of doubled every year for the first seven years or so.

together to help the family that was affected,” Gray Shipley said. “I'd like to think Granddad had a hand in helping build that culture, or extending it. As the local agriculture teacher, he invested so much in helping all the farm families find better ways to farm and spent a lot of time helping others.”

Gray Shipley explained that the environment also partly influences the community culture in the region.

“I think it's more born out of necessity, from the environment that we're in,” Gray Shipley said. “Farming is harder here, in many ways. The ground is very fertile, but it's rocky. The plots are small. The slopes are steep. The winters are long. This used to be called the "Lost Province," this little sliver of the state on the back side of the Continental Divide – we're out here on our own, fending for ourselves – so you've gotta help each other just to make it. There's always one or two who don't have that same mentality; they're maybe a little arrogant and want to view their neighbor

as the competition, trying to beat the other guy – but even for those folks, the farmer up the road will still be the first one to hitch up the tractor to pull them out of the mud when they get stuck. That's just the culture around here.”

Creating a Sustainable Local Beef System

“We do things the way we've been doing it for 150 years,” Gray Shipley explained. “When you're trying to grow a farm for many more generations, you have to look at not just sustaining, but improving the quality of land, soil, and forage. That said, sustainability has to mean financial sustainability first, so

the answer to sustaining our local beef system has to start with supporting local farms. Farming is a production business, margins are remarkably tight, and local farms don't have the economies of scale

When you're trying to grow a farm for many more generations, you have to look at not just sustaining, but improving the quality of land, soil and forage. That said, sustainability has to mean financial sustainability first, so the answer to sustaining our local beef system has to start with supporting local farms.

- GRAY SHIPLEY

Gray Shipley manages the overhead at the farm, including sales and marketing, finance, and accounting.

Photo by Ashley Poore.

Shipley Farms is open to the public.

Photo by Ashley Poore.

Culinary Director Danny Bock is over operations for product sales, processing services, and events.

Photo by Ashley Poore.

The Shipley Beef operation is on an 117 acre farm in Vilas, NC.

Photo by Ashley Poore.

that industrial farming has. Consumers have a great opportunity to get to know their local farmers, understand the differences in quality and what goes into meat quality, and find ways to help support and promote their local farming community – a benefit to all parties.”

Gray Shipley stressed he has nothing bad to say about any kind of beef, even massproduced beef.

“Beef is one of the most natural and nutrient dense foods you can eat," he explained. "It is also one of the most affordable if you look at cost per nutrient instead of per pound. We have close to 8 billion people to feed, and animal agriculture is critical to that whole system. We can't feed everyone from Watauga County, so we need it all and need to make it work for everybody."

He further explained, "So, some livestock is raised for beef to maximize the volume of meat production, and some livestock is raised for dairy or breeding stock and can still be turned into meat once it ages out."

He shared that while that meat is a little lower quality, it can be much more affordable.

"Some livestock, such as ours, are bred, fed, cared for, and raised for the

best possible end product quality,” Gray Shipley said. “This care provides marbling, flavor, and tenderness – and it costs more and leads to a much better experience. None of those systems are wrong, but in any of those [mass produced] systems, you can do things with a depletion mindset, of using up resources to convert them into something more valuable, or with a stewardship mindset, leaving land, environment, and community better off year by year, as you create value from it.”

Gray Shipley explained there are lots of buzzwords that come and go in agriculture, and right now it's regenerative agriculture. At its core, regenerative agriculture is the process of restoring degraded soils using practices based on ecological principles.

“That's where it comes from, creating value in the soil, pasture, root system, and water quality while you're producing from it,” Gray Shipley said. “All these things are critical to keep farms as farms in this area.”

We’d Rather Grow Something Than Build Something

When visiting Shipley Farms, you'll find 30-40 heads of cattle grazing on lush, clover-rich mountain pastures. The cattle are also supplemented with a vegetable based feed.

“We decided that instead of trying to compete in commodity livestock, we should create a brand based on the 150year legacy that the family has here,” Gray Shipley said. “Small farms simply can't compete with 10,000 acre farms. You can't plow slopes, and we don't have flat ground. The only way to get value from that agricultural land is to send the animals up here in the mountains to harvest it. If we just try to compete at the commodity level, what will happen is that a few wealthy families will have enough money to buy a farm, farm it for 20 years before

they sell it and turn it into a resort. If that occurs, we're gonna lose what makes the region what it is. We have 117 acres here and don't want to develop it. We obviously wanted to keep the farm in the family. We'd rather grow something than build something.”

Once a month, Shipley Farms offers farm tours, providing customers with a first-hand look at how humane farming makes a difference for the animals, for the environment, and for the flavor of the meat.

Meeting a Community Need

Once cattle reach market weight, they are sent to processing facilities overseen by the United States Department of Agriculture (USDA). Prior to Covid, most local farmers took their animals down to Taylorsville or Wilkesboro for processing.

“Before Covid, it took a month to six weeks to get an appointment,” Gray Shipley said. “We called in April to book some animals for May, and the facilities said they were full for the year.”

Gray Shipley shared that within a few weeks, every processor in the state was booked out for 18 months.

“They were holding slots for animals that weren't alive yet,” Gray Shipley said. “We, and all the farmers in the community that didn't have their reservations on

Current view of the 117 acre farm. Photo courtesy of Shipley Farms.

The Shipley family has been breeding and raising premium quality beef on the family farm in the heart of the Southern Appalachian Mountains since 1872.

Photo courtesy of Shipley Farms.

the books, were out of business. We didn't have any place to go, and we had animals standing in the fields. The Covid lockdowns messed up the whole supply chain – the whole market was shot. So, we could either go out of business or start an extra business. So, at that point we put the plans in place to open a butchery.”

In 2020, Shipleys went to a nearby seasonal wild game processing plant, worked out an arrangement to lease it, and converted it to USDA inspection area. Named Watauga Butchery, the plant serves and supports local farmers and producers in North Carolina, Tennessee, and Virginia.

“These farmers produce some of Southeast’s finest pasture raised and locally grown meats,” Gray Shipley said.

Currently, the Shipley Farm uses 15 percent of the capacity at the butchery for its own products and 85 percent for other farmers. “Most of what we're doing is still for all the other farmers in the community,” Gray Shipley added.

Good Fields Festival

As part of its 150-year celebration, Shipley Farms is planning a food festival aimed at raising awareness of the

I grew up in this community and on this farm. My dad used to ride his horse to Mast General Store as a kid to get flour, salt, and canning supplies for his mother. This was all normal to us - we didn’t call it hyper local or pasture raised, it was just food.

- BOB SHIPLEY

Danny Bock, culinary director, hand packs a box of beef.

Photo by Ashley Poore.

importance of local farms.

“Part of the theme of the food festival is that commodity agriculture is not viable in some places," Gray Shipley said.

The festival will highlight the rich agricultural heritage of the region, with 12 top chefs from across the state drawing from Shipley Farms and other local farm products. With the theme "Local Food Elevated," Good Fields aims to draw attention and support to the decline in family farms and agricultural land in the High Country and across North Carolina.

Bob Shipley, R.G.’s son, is the festival’s co-founder and host. He said his goal is to strengthen the local agricultural community, so that this way of life can stay around for several more generations.

“I grew up in this community and on this farm. My dad used to ride his horse to Mast General Store as a kid to get flour, salt, and canning supplies for his mother. This was all normal to us – we didn’t call it hyper local or pasture raised, it was just food. I didn’t know it was great food, because I barely knew processed food existed.” Bob Shipley said. “It never occurred to us that our experience was a bit unique at the time – but it’s far more unique now. North Carolina has lost over 40,000 farms since I went to college. Fewer and fewer people are getting exposed to local farm experiences, and it’s getting harder and harder for local farms to compete and to make it to the next generation. We think this festival can help bring some attention to that issue, and get some momentum to turn that trend back a little in the other direction.”

Currently, North Carolina ranks second in the country for farmland projected to be

lost to development in the next two decades. To address this issue, Good Fields will support the programs working on the ground to support local food and farms. They are donating a percentage of proceeds to the Appalachian Sustainable Agriculture Project, Piedmont Culinary Guild, the NC Choices initiative of the Center for Environmental Farming Systems, and the Watauga High School chapter of Future Farmers of America.

“Part of the theme of the food festival is that what we're doing here is commodity agriculture's getting to the point where it's not viable in places,” Bob Shipley said.

In the next few years, organizers intend to grow to a multi-day summer festival modeled after other events across the region, with dinners, music, tastings, demos, and other events occurring at farms and local restaurants across the High Country each summer.

“If you have ever been to the food festival in Charleston, I would like to do a food festival like that," Gray Shipley said. "This year, I want to prove it out and see it become a success. I want it to spread across different farms and local restaurants.”

The chef lineup includes 2019 North Carolina Restaurant & Lodging Association’s Chef of the Year Steven Goff from Asheville’s Tastee Diner, along with multiple James Beard Foundation Award

nominees and Chef of the Year finalists. The event also features a live music performance by IBMA Bluegrass Music Awards

Showcase band Nick Chandler and Delivered, and storytelling from Evan Peter Smith, author of the popular nonfiction novel Here By The Owl. The novel is a true story based on the life of R.G. Shipley.

Tickets are General Admission, and details can be found at the Good Fields website, www.GoodFieldsNC.com. t

RG’s father, Ed Shipley, is pictured in the middle. Photo courtesy of Shipley Farms.

The Shipley Farms logo hangs on the side of the barn.

Photo by Ashley Poore.

The cattle on Shipley Farms are bred, fed, and well cared for to ensure the best possible end product quality.

Photo by Ashley Poore.

Honey of a Tale Beekeeping in the High Country

When working a colony of honeybees, if I am at peace with myself and my surroundings, and use slow and gentle movements, the bees allow me access to their realm. However, if I am tense or use rapid movements, the worker bees quickly remind me that I am not welcome in their home. When I am working with the bees, I must put aside my own cares and demands and focus on what the bees are doing and how I am interacting with them. What is it like to open a hive with 60,000 or more stinging insects? It is not an adrenaline rush or a feeling of dominance, but a connection with the natural world and God’s creation as God intended it to be.” These are the words of Jim Rash, who tends 47 hives in Ashe County on his 40 acre homestead. He also teaches beekeeping at Wilkes Community College.

Beekeeping is big in the High Country. It seems almost everybody knows someone who keeps bees – a family member, a neighbor, or the friendly farm folk down the road who raise chickens and sell eggs. However, locating beekeepers is not such an easy matter. Yes, there are several beekeeping organizations listed on the Internet for the region, which include the Watauga County Beekeepers Association, the Ashe County Beekeepers Association, and the Toe Cane Beekeepers Association, which covers Avery, Mitchell, and Yancy Counties. There is also the official Tarheel state site known as the North Carolina State Beekeepers Associations, which has chartered beekeeping groups in 83 counties from the mountains to the coast.

With the previous facts acknowledged, it took literally dozens of phone calls and emails and list-lookings to find some of the owners of the hives which dot our hilly landscape.

“Most of the local organizations which are listed for beekeepers simply don’t have the staff to oversee them, as there are few paying positions, with every association primarily being staffed by volunteers,” explained H.S. Greene, owner of Hidden Happiness Bee Farm in Deep Gap. “Covid changed everything, and now many people don’t want to work…or volunteer.”

The history of bees being kept for honey dates back 11,000 years, with the practice being included 4500 years ago in Egyptian art.

To bring regional beekeepers together, Greene has established the High Country Beekeepers Association, which meets monthly with more than 40 members representing the five counties of Watauga, Avery, Ashe, Wilkes, and Caldwell. The organization meets in Greene’s massive Hidden Happiness “bee store” which offers everything imaginable for honey gatherers and includes a large classroom where several specialized beekeeping classes are held regularly. Greene teaches the art of beekeeping to what he calls “newbies” several

Paige and Sharon Bolick with hives. Photo by Peter Morris and Shirley Hollars.

Jim Rash shows a "double beehive." Photo by Peter Morris and Shirley Hollars.

A smoker such as this is used to calm hives. Photo by Peter Morris and Shirley Hollars.

STORY BY PETER MORRIS

times annually. However, Greene went on to acknowledge that the term is somewhat misleading.

“Actually, we are all newbies, as we learn everything together,” he notes. “I decided it was time for me to take up a hobby 13 years ago that I could enjoy in a new chapter in my life. Our local bee club was offering a beginner’s class, so I took time out of my schedule and took the class and then ordered enough bees for three hive setups. I couldn’t wait till I could get my girls (the lady bees) and put them into the hive,” Greene continued. “After starting the new hives and my first trip to feed the girls, looking into the hive to do my first inspection, I was hooked, line and sinker. I could say it got into my blood, and I knew right then I could build a passion for these girls right away.”

While Greene may have started his new endeavor into beekeeping with only three hives, he now tends more than 40 working hives. When questioned about the current popularity of beekeeping in the High Country, he reflected on post-Covid enthusiasm.

There are over 20,000 known bee species in the world, and 4,000  of them are native to the United States.

“The High Country’s future for beekeeping is getting stronger each year after the pandemic took place, with more people working remotely and getting into it as a hobby. More professional people are now moving to the mountains, many of them retiring, and many view beekeeping as a great way to harvest honey to eat themselves or sell or give as gifts. The average hobbyist will usually have about four hives, although I’d estimate there are

probably 2000-plus hives throughout the High Country.”

Many local families see their beekeeping activities as a family affair, with parents, children and even grandchildren helping in the process of making honey. One such beekeeping operation is headed by Tim Bolick, who with wife Sharon and daughter

Jim Rash from Ashe County harvests a bee swarm from a low lying tree.

Photo by Peter Morris and Shirley Hollars.

When I am working with the bees, I must put aside my own cares and demands and focus on what the bees are doing and how I am interacting with them. What is it like to open a hive with 60,000 or more stinging insects? It is not an adrenaline rush or a feeling of dominance, but a connection with the natural world and God’s creation as God intended it to be.

- JIM RASH

- PAIGE BOLICK

Paige work several hives near Blowing Rock.

“I purchased Tim his first hive 10 years ago for Father's Day,” noted Sharon. “My grandfather, Leonard, was a beekeeper, and we wanted to continue the tradition with our family. We also realized the importance of bees to our food supply and wanted to contribute to the bee population. Currently, our family has 10 hives and would love to add even more.”

In a single year, one honeybee colony can gather about 40 pounds of pollen and 265 pounds of nectar.

The Bolicks have harvested 10 gallons of honey for the past two years, always making sure to leave much more than that for the bees’ winter nutrition.

While Paige, their youngest daughter, was at first unsure around the bees, time spent in the presence of the armed insects has worked everything out.

“I was hesitant when I first started tending to the bees with

my parents. When you are surrounded by several thousand stingers it can feel unnerving. After a while, I became more comfortable around the bees, and I started to understand how complex and beautiful the honeybee life cycle is,” explained Paige Bolick. “Today, I love

Paige and Sharon Bolick. Photo by Peter Morris and Shirley Hollars.

Sharon Bolick in a beekeeper suit. Photo by Peter Morris and Shirley Hollars.

Paige Bolick loading the smoker. Photo by Peter Morris and Shirley Hollars.

I was hesitant when I first started tending to the bees with my parents. When you are surrounded by several thousand stingers it can feel unnerving. After a while, I became more comfortable around the bees, and I started to understand how complex and beautiful the honeybee life cycle is.

tending to the bees and harvesting honey. I am thankful for the opportunity to learn alongside my parents, and it's a tradition I hope to carry on for generations to come.”

Mom Sharon described on that day when the honey truly comes home. “Honey harvesting day is super exciting and a lot of hard work. We begin by suiting up in bee suits, as the bees are not particularly fond of us taking their honey. A little smoke from the bee smoker will help to calm them a bit. The first step is to gently remove the frames of honey from the hive. Then, we carefully brush the bees from the frames and place

them in a large tote with a lid on it.”

She continued, “After we have all the frames from 1-2 hives in the box, we bring them into the house. Then we use a wax uncapping tool to remove the wax from the tops of the cells, thus allowing the honey to flow from the frames. Next, we place the uncapped frames into a hand-crank honey extractor. Our extractor can hold 3 frames at a time. After spinning the honey from one side of the frame, we flip it onto the other side to retrieve the rest of the honey. We repeat this process until we have gathered all the frames, capped them, and

GONE FISHING...

Jim Rash opening one of the hives. Photo by Peter Morris and Shirley Hollars.

H.S. Greene opening a hive. Photo by Peter Morris and Shirley Hollars.

extracted the honey. The golden goodness then flows through a double strainer into a five-gallon food-grade bucket. After the bucket is full, we put a lid on it and let it settle for a day or two to remove bubbles. We then wash, dry, and sterilize all our equipment immediately. Finally, it is time for the fun part of bottling the honey. Everyone in our family loves to help bottle the honey, and it’s extremely rewarding to see the product of all our hard work.”

While the process of raising the bees seems both taxing and rewarding, the real work of beekeepers extends far beyond the gathering of the honey to the plight of bees worldwide, which is of concern to many.

Beekeeper H.S. Greene is one of thousands of beekeepers who worry and “look out” for the world’s bees.

“First, we must take care of the little insect that was created for us to enjoy and be able to collect her harvest called honey, and we must take care of the bee generations to come. Honeybees are the best and most efficient pollinators in the world and the most important pollinators for modern agriculture, responsible for pollinating one-third of the foods mankind eats. Would we starve without bees?” he questions. “No, we would not starve, at least not right away, but we would get tired of eating the same old foods. Our diet would certainly be affected; the food chain

A Bee Swarm

would be different, and we’d rapidly see the effect on prices in the grocery store. If we lost all our bees, we would lose the plants which rely on them for pollination, then possibly the animals that rely on these plants. Problems would travel throughout the food chain. Bees are responsible for putting billions of dollars back into the economy each year.”

Somehoneybees will leave their hives in early spring, often when things get too crowded, and land on a nearby tree or other structure. The queen will follow, and the beekeeper will have to track them down and relocate them to a new hive.

According to the U.S. Center for Biological Diversity, more than half of North America’s 4,000 native bee species are in decline, with one in four species at risk of extinction.

According to the United States Department of Agriculture, mankind cannot exist without the lowly bee. “Pollinators like bees and butterflies help pollinate approximately 75 percent of the world's flowering plants. They pollinate roughly 35 percent of the world's food crops, including fruits and vegetables. If we lose the plants that bees pollinate, all the animals that eat those plants and so on up the food chain would succumb. Which means a world without bees could struggle

to sustain the global human population of 7 billion. Our supermarkets would have half the amount of fruit and vegetables.”

North Carolina, which boasts more beekeepers than any other state, also ranks among the top ten states in number of beehives.

In summary, we tip our hats to bestselling author Sue Monk Kidd, who obviously thinks highly of bees. “Place a beehive on my grave and let the honey soak through. When I'm dead and gone, that’s what I want from you. The streets of heaven are gold and sunny, But I'll stick with my plot and a pot of honey. Place a beehive on my grave and let the honey soak through.” t

A bee swarm being captured from a tree. Photo by Peter Morris and Shirley Hollars.

A hive frame holds the honeycombs and makes it easier for the beekeeper to inspect the hive. Photo by Peter Morris and Shirley Hollars.

Boone Chocolat

Delivering the Food of the Gods

STORY BY HARLEY NEFE

At all types of gatherings – whether it be for holidays, celebratory events, or regular get-togethers – a delicious treat can usually be found that is sure to put a smile on everyone’s face: chocolate.

A local High Country resident is spreading cheer one piece at a time with her midlife transformation that has resulted in a new business venture – Boone Chocolat.

Suzanne Clouzeau is the owner of Boone Chocolat, a small independent business that delivers a high quality product to satisfy the sweet tooth of the local and tourism community.

Boone Chocolat is a pop-up shop, and Clouzeau can often be found with her mobile retail cart at Grandfather Mountain Vineyards, Linville Falls Winery, and other locations across the area.

Clouzeau’s intense love of chocolate comes from her time spent living in Paris, France for several years, where she indulged in the very best French and Belgian chocolates.

“I remember thinking about how much I loved the chocolates,” Clouzeau described. “You can’t go 200 yards without stumbling into a beautiful, wonderful chocolate shop. That was my inspiration.”

Clouzeau has been making chocolates for a long time – over 10 years. However, before this sweet adventure, she used to work in the commercial film industry.

“I got to my mid-forties, and I was like, ‘I want to make a change,’” Clouzeau shared. “I didn’t want to dread going to work. I wanted to be challenged and have fun. If you’re enjoying what you’re doing, then you are blessed.”

At the age of 47, Clouzeau went back to school, taking many business and chocolate courses.

“I trained and practiced and made lots of mistakes,” Clouzeau said. “Then, when I felt like I could make a decent bonbon, I went back to France and got my professional chocolatier training.”

After more than eight years of education, Clouzeau graduated with honors from Ecole Chocolat in Vancouver, and she earned her Master Chocolatier designation from Ecole Du Grand Chocolat Valrhona in Tain-l’Hermitage, France.

While learning from French professors, Clouzeau trained alongside 13 other students from all over the world, including Russia, Hong Kong, Canada, Belgium, and Germany.

“Here in the States, we are so lucky that you can start over, and you don’t have all that pressure,” Clouzeau described. “In France, if you want to be a chocolatier, you have to decide at the age of 12. You spend 25 years being trained before you get into restaurants. We’re fortunate in that respect. You don’t have to be 12 and decide that that’s what you want to do, and then you are literally stuck doing something for the rest of your life. And it’s mostly guys who do it. It was unbelievable how skilled they were. I was so nervous because they were so phenomenal, but I learned so much. They are artists. That’s what I’m aspiring to be – as artistic as they are.”

Clouzeau further reflected that her previous venture, commercial film, also required a lot of creativity. Because these videos were shot on actual film, much of the work, made easy by digital editing technology, had to be done by hand. Her current interest in chocolate clearly stems from her artistic spirit.

“There’s always new recipes; there’s always new decorations,” Clouzeau explained. “You’re not always making the same.”

Clouzeau’s goal is for customers to love her bonbons as much as she loves creating them for others.

One of Clouzeau’s close friends and neighbors, Freddie Georgia, said, “As a chocolate snob who has tasted some of the finest artisan chocolates in the USA, I have to say Suzanne is

Suzanne Clouzeau, owner of Boone Chocolat. Photo by Freddie Georgia.

- FREDDIE

making an awesome product – I don’t use that word frivolously. Her chocolates are divine!”

Georgia has known Clouzeau for 15 years, and she shared that Clouzeau’s passion and enthusiasm are the most important ingredients in her craft.

“I’m loving it, and I’m having the best time of my life,” Clouzeau responded.

“At first, I didn’t realize … I knew in Paris how big of a deal chocolates were, and in Europe. If you’re invited to someone’s house for a meal, you bring either flowers, chocolate, or wine – those are the three most popular,” Clouzeau continued. “So, I knew chocolate was really big in France, but I was like, ‘I’m just going to roll the dice, and hopefully, if I make a really good product, I can get popularity growing in the States. I just rolled the dice and went for it because it just hit me that this is what I want to do. This is the passion in my heart.”

Clouzeau originally intended to open a store for her products; however, as she took business courses and prepared her business model and plans, she discovered being a pop-up was the right path for her.

“I realized the shop would not be a good move,” Clouzeau explained. “It would have been tough, and I want to have fun. I don’t want to wake up at 3 a.m. and be like, ‘I have to make so many chocolates to break even.’ I want to enjoy this, and I do.”

Clouzeau has been selling her chocolates professionally since 2017, and the logo for her

business was designed by an App State student.

“I paid her, and she used it for her senior project,” Clouzeau said. “I like to take a little credit, but right now, she’s in San Francisco just killing it!”

Throughout her journey, Clouzeau has received help from many different individuals, including students who are looking for experience.

After deciding on being a popup business, Clouzeau reached out to Grandfather Vineyard & Winery and Linville Falls Winery for partnership opportunities.

“They were like, ‘Oh, my God. Yes, come!’” Clouzeau recounted.

“They have been so wonderful. They are like, ‘Suzanne, you are welcome any time. If you want to come every day …’ They have been so awesome. The problem is I need to make the chocolates. My challenge is time – making all of the chocolates and selling them.”

Clouzeau makes all of her chocolates by hand and currently has 27 different recipes that she uses.

Orange Crunch bonbons. Photo courtesy of Suzanne Clouzeau.

Assortments of Seasonal, Heart Throb, Pavé, and Orange Crunch chocolates. Photo courtesy of Suzanne Clouzeau.

As a chocolate snob who has tasted some of the finest artisan chocolates in the USA, I have to say Suzanne is making an awesome product – I don’t use that word frivolously. Her chocolates are divine!

GEORGIA

“Something will pop into my head, and I’ll play with it,” Clouzeau shared. “I made a banana caramel, and that didn’t work too well. I have to keep playing with it, but you get inspiration, you come into the kitchen, and you play.”

“Being French trained, there are recipes I was taught, but I always tweak them a little bit,” Clouzeau continued. “I was thinking one day, ‘I love strawberries. What can I do with strawberries?’ And it hit me –strawberry and lavender. So, I made a dark chocolate ganache with strawberry purée infused with organic lavender blossom and vodka, and it’s molded in white chocolate. I love making this chocolate because the whole kitchen smells like strawberry lavender.”

Clouzeau has a newly built kitchen located on the back of her property.

“That’s what’s great,“ Clouzeau described. “I can put my music on and don’t have to worry; I used to have to worry. I used to rent a commercial kitchen – there’s a great one in West Jefferson – but you just can’t control who will be in there. I would go in, and someone would be baking bread, so it would be too warm, and the humidity wouldn’t be right. This kitchen is mine, and I have total control.”

In her kitchen, Clouzeau has everything she needs to create her craft – a freezer, a refrigerator, a sink, and a cooling room set at 17 degrees celsius with 50% humidity.

“The first thing about making chocolate is knowing that chocolate has six different glycerides or fats,” Clouzeau explained. “You have to melt them down completely, and then you have to temper the chocolate.”

To temper chocolate is to heat and cool the product in a specific way. Clouzeau uses granite slates to do so.

“It’s alchemy – it’s time, temperature, and agitation,”

Clouzeau said. “Once you melt chocolate and get those glycerides completely broken down, then you use time, temperature, and the coolness of the granite to lower it to a cooler temperature with the agitation. That gets the chocolate to make a chain – like playing nicely together. If you don’t do that, you won’t have tempered chocolate, and what that means is you won’t have that snap.”

Clouzeau further described, “If you put a chocolate that is not tempered in your hand, you’ll feel it starting to melt in your fingers. With tempered chocolate, you get that really shiny surface. If the chocolate is not properly tempered, it’s going to have a dull look.”

Other parts of the process involve grinding up hazelnuts and almonds if pralinés – a sugar-coated nut based candy – are being made. After melting and tempering the chocolate and praliné, it needs to be poured into a frame before cutting it into different shapes.

“I’ll let it crystalize in my cooling room, and I’ll make the ganache and pipe it in before letting it crystalize again for 24 hours,” Clouzeau said. “Then I can cap them.”

Due to the lengthy process, Clouzeau prefers to have a twoweek notice when it comes to orders depending on how many chocolates are needed.

Clouzeau often holds chocolate pairings with local wineries, where she will typically bring five or six different types of chocolates to match with various drinks.

“Normally, they will tell me the wines that they are going to have, and then I do a pre-tasting, and I bring chocolates,” Clouzeau shared. “We try a bunch of wine and chocolates and see which ones the winemakers like and I like, and then we have the tasting.”

For example, if someone is enjoying a rosé champagne, Clouzeau recommends her Raspberry Club, a raspberry purée sandwiched in praliné, then enrobed in milk chocolate.

“When I pop-up, we have a little cart,” Clouzeau explained. “We have a little display, and on display, we have all of my chocolates. We run through the flavors and describe everything,

and people can say, ‘I want a box of six, and I want this one, this one, this one, and that one.’”

Clouzeau can regularly be found holding her pop-up shop on weekends at the wineries among other local places such as Hounds Ear Club.

“I usually bring about 30-40 extra of each chocolate because people want to buy them,” Clouzeau said. “A problem I’m having is selling out on the weekends.”

When asked what the best-selling product is, Clouzeau answered, the Madagascar Vanilla Caramel.

“My Madagascar caramel is probably my most popular, and it’s probably the easiest for me to make,” Clouzeau said. “I can probably make it in my sleep right now.”

While she does not have a personal favorite product, Clouzeau said there are some chocolates that she has more fun making because they are more of a challenge, such as the layered chocolates like Café Au Lait. This is a double-layered bonbon with almond praliné, milk chocolate, and ground coffee in the bottom layer and white chocolate caramel in the top layer.

Another popular choice are chocolates with Appalachian State University’s A decorated on them, which Clouzeau received the rights to use. She pays a royalty to the college every quarter

based on what she sells.

“It’s a dark beer milk chocolate caramel molded in dark chocolate,” Clouzeau described. “You get this really soft, gooey caramel. You also get a little maltiness from the dark beer, but it’s chocolate.”

In order to receive the rights to use the App State logo, Clouzeau explained, “You have to apply and fill out all of these questions. They wanted to make sure I was going to represent the university correctly. I told them I use chocolate manufacturers that engage in fair trading practices. They wanted to make sure that whoever is representing the college is ethical.”

Clouzeau sources her chocolate from a variety of places including west Africa, Madagascar, Costa Rica, Honduras, and Brazil. Depending on which chocolates she’s making and for what events, she sources from small batches and large distributors.

One of her Belgian distributors is Callebaut.

“They are fantastic about free trade and treating farmers very well,” Clouzeau shared. “That’s two of the reasons why I chose them in particular. I want to make sure the farmers are well taken care of. I think that’s very important because they are going to take better care of the cacao trees. The prince of cacao, Creole, is the oldest cacao tree, and it’s very rare because it’s more fragile and

Customers enjoying the tasty treats. Photo by Freddie Georgia.

Suzanne Clouzeau in her newly built kitchen. Photos by Freddie Georgia.

Something will pop into my head, and I’ll play with it. I made a banana caramel, and that didn’t work too well. I have to keep playing with it, but you get inspiration, you come into the kitchen, and you play.

- SUZANNE CLOUZEAU

susceptible to disease.”

Clouzeau has a bag of Creole that she uses for wine pairings at Grandfather and Linville, especially with their wine clubs.

“They’ve had my chocolates a lot, so I brought in the Creole just to let them try the prince of cacao – this rare chocolate – and I’m hoping that if the farmers are well taken care of, then they’ll have more motivation to keep the prince of cacao going, so we don’t lose it. It’s a phenomenal chocolate,” Clouzeau explained.

Chocolate is made from the beans of cacao trees, which are native to Central and South America.

“The cacao tree can only grow along the equator, 20 degrees below and 20 degrees above, and it’s slowly spreading from South America to Asia,” Clouzeau said. “Asia is starting to grow chocolate. I haven’t tried any of theirs, but I want to.”

The history of chocolate, and its creation from the beans of the cacao tree, can be traced to ancient Maya and even the Olmecs of southern Mexico.

“Thousands of years ago, chocolate came from Mesoamerica, and they would drink it,” Clouzeau described. “It wasn’t a solid like we know chocolate today, and they would put chili peppers in it.”

Instead of the rich-tasting treat that is popular now, chocolate used to be a bitter beverage.

“When the Olmecs, Mayans, and Aztecs were drinking this, it was considered food of the Gods,” Clouzeau said.

Theobroma Cacao is a scientific name for a type of tree that cacao beans are sourced from. Theobroma is a Greek word that means ‘food of the Gods.’ Cacao is a Mayan word for ‘bitter/acidic water’ and later came to be associated with chocolate. When the Mayan word, with its modern definition, and the Greek word are combined, Theobroma Cacao can be interpreted as ‘chocolate is the food of the Gods.’

The Spanish brought chocolate to Europe, where originally it was a drink for the wealthy. Over time, others were able to enjoy chocolate as well.

“It was the Belgians that made it into the solid that we know today,” Clouzeau said.

Clouzeau mainly gets her ingredients from two different sources – a French and Belgian manufacturer.

“Every once in a while, I will play with different chocolates,” Clouzeau said.

Clouzeau’s historical knowledge of chocolate sparked her inspiration in creating her Devil’s Choice variety, which is dark chocolate ganache infused with dried chili peppers and cinnamon, molded in dark chocolate.

“I like when I’m doing infusions, like my Devil’s Choice,” Clouzeau shared. “When I’m infusing it with the chili

- SUZANNE CLOUZEAU

Boone Chocolat can be found at Grandfather Vineyard & Winery. Photo courtesy of Suzanne Clouzeau.

Linville Falls Winery is also happy to partner with Boone Chocolat. Photo courtesy of Suzanne Clouzeau.

The other challenge we try to aspire to do as chocolatiers is we try to give you the experience. So, when you bite into it, you’re going to get one flavor, and then as it’s melting in your mouth, you’re going to get another flavor and another flavor.

A Letter About Clouzeau's Chocolates A Letter About Clouzeau's Chocolates

Iam a chocolate snob and have been since I was just a little bean living in Upstate New York near the town of Fulton, famous for its huge Nestle’s chocolate factory. Mom would be at the wheel of our family Rambler as we’d drive by with the windows rolled down, inhaling the scrumptious air that always made me ask; “Can we move to Fulton?”

Mom was a biology professor and a bit of a prankster, so it all seemed in good taste for her to treat my friends and I to chocolate covered ants and grasshoppers on special occasions. These fine specimens would come individually wrapped in gold foil and had a wonderful crunch. That is, until my mom would say something like “Enjoy that thorax!” after you’d eaten your second piece. What I knew even back then (despite the insect), was that these chocolates were far better than Nestle’s Crunch.

Fast forward more than a few decades to rural Ashe County where I settled on a farm with a new boyfriend and great neighbors, including Suzanne and Didier Clouzeau. The Clouzeaus and I shared a love of rescue dogs, gardening, and rural living.

Meanwhile, my boyfriend and I started a tradition of ordering artisan chocolates from far and wide for holidays and special occasions. It hadn’t taken me any time to turn him into a chocolate snob.

You can imagine our elation when Suzanne decided

to become a chocolatier. We knew all about her love of European culture, her talents as a gourmet vegetarian cook, and her sense of perfectionism, so we felt certain she’d succeed. We rooted her on while she studied in France, we offered to be test subjects for any experimental creations when she returned, and when she hit the big time as Boone Chocolat, we became some of her first and most impassioned fans.

The gal knows how to make bonbons. Hands down, lips smacked. She’s got the passion and the talent as found in such creations as her Mango-Lime Cacao, Raspberry Club, Mint Truffle, Cherry Jazz or Rosé Lips. We especially enjoy the way Suzanne combines ingredients like lavender, chili peppers, beer, mint, tequila, pralines, and so much more. Once her kitchen was finished in 2022, I could hardly wait to make some sensational, if not sexy, photos of her chocolates.

As a child living up the road from the Nestle’s factory, I didn’t know the word ‘aphrodisiac,’ but I sure do now. There are a few other words I’d pair with Suzanne’s chocolates … words like divine, elegant, sumptuous, ambrosial, magnificent meltdown. But don’t take my ‘words’ for it. The proof is inside the box. The bonbon box from Boone Chocolat. t

-

FREDDIE GEORGIA

- LINDA WISEMAN

peppers, you don’t always know what you’re going to get because sometimes the chilies are a little bit hotter than others. I like when they are a little more complicated because it’s a challenge that I enjoy.”

As Forrest Gump once said, “Life is like a box of chocolate. You never know what you're gonna get.”

“The other challenge we try to aspire to do as chocolatiers is we try to give you the experience,” Clouzeau described. “So, when you bite into it, you’re going to get one flavor, and then as it’s melting in your mouth, you’re going to get another flavor and another flavor.”

One example of this experience can be found by tasting Clouzeau’s Paradise.

“It is a white chocolate ganache with mango and passion fruit purée, so when you bite into it, you’re going to get – and everyone is a little bit different – either the milk chocolate first, or you’re going to get the mango and the passion fruit, then you’re going to get the lime,” Clouzeau detailed. “Then after the chocolate is practically gone, on your tongue, you’re going to taste licorice. That’s coming from Pastis.”

Over the years, Clouzeau has been reflecting on what she has learned from her experiences.

Clouzeau shared, “Chocolate is not easy. I’ve made a lot of mistakes along the way. Chocolate is temperamental, and if you don’t treat chocolate right, you’re not going to have beautiful looking chocolates. I still struggle with certain molds getting little air bubbles. I bang my molds to get those air bubbles out, but every once in a while, they are there. It’s a lot of trial and error, especially with my new recipes.”

However, experimenting with chocolate is what helps Clouzeau determine which recipes she will share with the world. She is starting to build a large following, as Linda Wiseman, the Tasting Room Manager at Linville Falls Winery, said, “I am a big fan! She really is talented, and her craft is fantastic.”

Wiseman further shared these words about Clouzeau: “She is an amazing and talented woman, cultivating the most delicious bonbons out of the finest ingredients, sourcing cocoa from various countries, bringing the High Country outstanding and beautiful truffles. Her background and experience makes her a master chocolatier. When I have the pleasure to indulge in one of her elegant chocolates, it transports me back to when I visited a gourmet chocolate shop in Belgium. I often tell folks, ‘it's not just chocolate; it's an experience.’ We as a business feel so blessed to be able to partner with Suzanne and her amazing confections.”

In response, Clouzeau said, “I’m so blessed that they have welcomed me with open arms.”

Nicole Tatum, Event Coordinator at Grandfather Vineyard & Winery, shared, “Suzanne has been bringing her delicious artisan chocolate and friendly face to Grandfather Vineyard for five years. She has forged an amazing partnership with us and quickly became a cherished friend to

Her background and experience makes her a master chocolatier. When I have the pleasure to indulge in one of her elegant chocolates, it transports me back to when I visited a gourmet chocolate shop in Belgium. I often tell folks it's not just chocolate, it's an experience. We as a business feel so blessed to be able to partner with Suzanne and her amazing confections.

Suzanne Clouzeau spreads smiles with her sweets. Photo by Freddie Georgia.

Suzanne Clouzeau can often be seen with her mobile retail cart doing pop-ups. Photo by Freddie Georgia.

employees and customers, alike! Her expertise and knowledge in chocolate has made her a true Boone treasure!”

“I’ll go to wineries, and people will go, ‘You’re here! We’re so thrilled you’re here. You’re chocolates are so good!’” Clouzeau described. “And Nicole will be like, ‘Suzanne, there are already a few people asking if you’re here.’ To see how excited they are to get my chocolates, that’s the greatest compliment you can get – To see the excitement. Sure, my demographics are older, professional women, but I’m starting to see men as well as younger people.”

Clouzeau also said that she has started to see repeat customers as well who reach out to her and say, “We’re going to be in town. Where are you going to be? We have to get more of your chocolates!”

“That touches the heart,” Clouzeau responded.

As far as what the future holds, Clouzeau plans to venture into more wholesaling with local businesses. Boxes of artisan chocolate can already be purchased during business hours at Grandfather Mountain Vineyards and Linville Falls Winery.

“My chocolates are always available at Grandfather and Linville, even if I’m not there. They will sell my little boxes of four chocolates,” Clouzeau said. “I advertise where I’m going to be, and I give out my business cards. You can always call me or send me a text, and I’ll meet you to give you chocolate. Or, I’ll send chocolate. I’ve sent chocolate down to Charlotte, Texas, and Louisiana.”

For more information about Boone Chocolat and its products, please contact Suzanne Clouzeau at 704-796-2801 or via email at boonechocolat@gmail.com. To see the schedule of upcoming appearances, visit the website at https://www.boonechocolat. com/ or follow @boonechocolat on Facebook and Instagram to stay up-to-date on latest announcements. t

Suzanne Clouzeau is eager to share her chocolates with others.

Photo by Freddie Georgia.

Guests indulge in the delicious truffles. Photo by Freddie Georgia.

DUCKY REGATTA

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10:57 AM - 2:05 PM

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Proceeds help Casting Bread increase food security in the High Country

Event endorsed by "The American Rubber Duck Racing Association of America"

Joda Ollis at 108

“Blessed Beyond Anything I Could Ever Imagine”

STORY BY SHERRIE NORRIS

Avery County native Joda Greene

Ollis celebrated her 108th birthday on April 10 at The Waters at Roan Highlands in Roan Mountain, Tenn., where she has resided for the last 13 years.

In recent years, she didn’t want “a big deal” to commemorate her birthday, especially television interviews. “The last time they came, they asked me what I attributed to my longevity, and I told them it was the good Lord. Do you know when they showed it on television, they cut that part out? When they called back the next year, I told them not to come, that if they couldn’t leave in the most important thing I had to say, they didn’t need to come back. So, they didn’t."

But this year, when the call came in, Ollis agreed — with a strong stipulation —and when the segment aired later that night, her message was loud and clear. “The good Lord has taken care of me all these years. He’s blessed me beyond anything I could ever imagine.”

While the celebration began days earlier and continued for several days later, the official birthday party was held on Easter Sunday, at her request, the day before her actual birth date. “It’s just special that I can celebrate my birthday on the day that Jesus came back to life after that awful crucifixion,” she said.

On Sunday, dozens of friends and relatives poured into the dining room at the facility where Ollis resides.

Gifts of flowers, candy and more had already begun piling up in her room; her many birthday cards, sent from near and far, were read to her and placed in a box for safe keeping.

“I just can’t explain what all this means to me. You just have no idea,” the grateful centenarian said. “I can’t believe that people care so much about me to drop what they are doing to come visit me. My family has been especially good to me, and I love them.”

Not Ready To Give Up, Just Yet

With a rare mental clarity for one her age, and an infectious enthusiasm for life, Ollis said she is not ready to give up “just yet,” but added, “It’s not up to me. I’ll be ready whenever the Lord calls me.”

Rebecca Birchfield, the activities director at Roan Highlands, had this to say about “Ms. Joda,” as she is

- JODA OLLIS

known at the facility. “One of the best things about Joda is her strong faith in Christ and her love for her family and friends. Joda attends as many activities as she possibly can, especially church, Bible study, any religious activities — and bingo.”

According to Birchfield, Ollis enjoys attending the social events with her best friend and fellow resident, Janice Setzer. “Where you see Joda, you will also see Janice. Janice lives next to Joda, and they often visit each other throughout the day. Janice tries to help Joda with anything she needs, like looking things up online,

I just can’t explain what all this means to me. You just have no idea,.I can’t believe that people care so much about me to drop what they are doing to come visit me. My family has been especially good to me, and I love them.

She’s still the queen at Roan Highlands and always ready for a party. Photo by Sherrie Norris.

writing stuff down, assisting her with bingo, and just being someone she can talk to.”

Birchfield continues, “Although she can’t see well, Joda is still able to recite many of her poems and songs (word for word) that she has written — and she is still creating them! Her latest song was written on November 15, 2022 and is titled ‘He’s All I Need.’ This woman is incredible. Staff and residents love her very much, and she is an inspiration to anyone who meets her.”

When High Country Press visited Ollis in the midst of her milestone birthday week, Olllis was overwhelmed by the attention she was receiving. “I’m so thankful to the dear Lord for all He has done for me and that people care so much about me,” she said. “I’ve been here for 13 years, and the staff are all so good to me. I am really blessed.”

“As Different As Daylight Is to Dark”

Ollis has lived “a real good life,” she said, but she added that today’s world is “as different as daylight is to dark” compared to her earlier days.

Delivered by a midwife at home on April 10, 1915, Ollis was the first of four children, and the only daughter of Thomas J. and Margaret McCoury Greene. She and her youngest brother, T.J. Greene of Crossnore, are the only survivors. “I’m the only one I know of in our family who lived to be 100.”

“Our family grew most everything we ate, and we children had chores,” she said. We raised farm animals for our meat. We milked the cows and churned the milk to make butter. We had to slop the hogs, feed the chickens, chop and carry in the wood to build our fires. We carried water from a spring and washed our clothes on an old washboard. We didn’t have much money — not many people did back then

— but we didn’t go hungry.”

Her childhood memories have remained so vivid that she wrote a lengthy poem called “Growing up in Powdermill;” she hopes it will help her nieces and nephews appreciate what life was like “back then.”

She also wrote “The Stages of Life,” which she was asked to recite for a nursing assistant’s graduation celebration. She still recites both these poems and others for family and friends who visit.

Ollis attended school at Riverside through the seventh grade, graduating from Cranberry High School in 1933; she took a business course afterward, but dropped out to care for her ailing mother.

“I decided not to go back to school and got married, instead.”

She still remembers clearly the day she met Stokes Ollis at the home of her friend, Grace (Buchanan) Ollis.

“Grace’s family was having a bean stringing,” she recalled with a smile.

Joda Greene Ollis, pictured here as an infant, was born at home on April 10, 1915 and delivered by a midwife.

Photo submitted.

Joda Ollis is pictured during her 103rd birthday celebration.

Photo by Sherrie Norris.

These hands have seen many days of hard labor in their 108 years. Photo by Sherrie Norris.

One of the best things about Joda is her strong faith in Christ and her love for her family and friends. Joda attends as many activities as she possibly can, especially church, Bible study, any religious activities — and bingo

- REBECCA BIRCHFIELD

“Stokes was working with his dad on the road below her house. I didn’t dream of him coming back that night to help (string beans), but I’m awful glad he did.”

Romance blossomed between the couple soon thereafter, but they dated for nearly eight years before marrying, in 1936.

‘Til Death Do Us Part

“We got married in a little one-room church at Belview in Cranberry,” she said. “The preacher met us there at 11 o’clock, just like he had told Stokes he would.”

Her parents didn’t know about the prearranged ceremony.

“My dad never wanted me to marry,” she said. “He kept telling me I had been seeing that boy long enough — and

- JODA OLLIS

warned me that I’d be sitting up in some holler with a house full of young’uns one day and not enough to eat.”

Her wedding day started out like most other days, she recalled. “I had picked beans all day and told my parents I was going to my friend’s house. I got my bath and left my mother a note on the kitchen table, telling her I was going to get married, but I’d be back. That’s all I told them.”

She wore a pretty white dress with pearls that she had bought. Her dress, with a jacket and fur on the sleeves, “was real pretty,” she said. “It was a Saturday and my brother, Ray, was at the store where I was going to meet Stokes. They said when Ray saw me, he jumped up and ran home and told Mama that he’d seen me and that I was all dressed up — that I must’ve been going to get married.”

She was 21 at the time; Stokes was 22.

“Stokes was just making $1 a day working with the CCC Camp, so we didn’t have any extra to go anywhere. We stayed at his brother’s house for a couple of nights,” she recalled.

The newlyweds returned to Joda’s family home on Monday. “We sat down at the dinner table, and Papa gave us a little lecture, and nothing more was said.”

They stayed between their two families for the first two months of married life, which Ollis remembers was in the late summer, during a busy canning season.

Their first home, she described, was “an old house at Cranberry Gap that had never been painted.”

“It was a monstrosity, but we were just as happy as if it had been a mansion,” she said. And she remembers her curtains made out of flour sacks. “You don’t have to have fine things to be happy.”

I had picked beans all day and told my parents I was going to my friend’s house. I got my bath and left my mother a note on the kitchen table, telling her I was going to get married, but I’d be back. That’s all I told them.

In the midst of celebrating her 108th birthday, Joda Ollis takes a moment to reflect on all that is happening around her. Photo by Marie Beale Greene.

A young Joda and Stokes Ollis. Photo submitted.

On the Move

Stokes soon got a job with the Virginiabased A.B. Burton Construction Company, where he worked for the next 30 years

“He helped build roads through four different states,” she said. “And he always wanted me with him, so we bought a little trailer at first, and then a nicer one made out of solid metal, war material, and moved it from one job site to another. It was just like a home.”

The two lived at 16 different locations in North Carolina, 14 in Virginia, two in West Virginia and four in Tennessee.”

She eventually grew tired of it, she admitted, but said it was something Stokes loved — and seeing him happy was enough for her.

No surprise, she made friends easily with the wives of other crew members, and they made long-time friends with many of the couples. She is still in touch with one of those women, Faye Huddleston, from Cookeville, Tenn., whose husband was a shovel operator, Ollis said.

Not one to just sit around, she said, she became bored in those early years.

“The only time I mentioned working, Stokes said, ‘Well, you go on and make a living, and I‘ll quit what I’m doing and do the housework.’ I never mentioned working again, but there were times when we could’ve used the extra money.”

She admitted that cooking was not one of her talents, “But Stokes never complained. There was not much he wouldn’t eat, except for pickled beans and

kraut. He loved coconut cream pie, so I always tried to have him one of those.”

The couple left their trailer behind to new owners in Bryson City at the last job site, before Stokes retired and the couple moved into the home they had purchased in Elizabethton, Tenn.

“He was 62 when I talked him into retiring,” Ollis said. “I’m awful glad he did. We had 11 more wonderful years together, a total of 51 years and nine days, when he died in 1973 with leukemia.”

Life was never the same, Ollis admitted. “I still miss him so bad I can’t hardly stand it, sometimes. I’d give anything if I could just see him walk in this room.”

As a widow, she lived alone in Elizabethton for 15 years. She was a faithful member of Big Springs Baptist Church, enjoyed participating in activities at the senior center and working in her flower gardens.

Everything changed, however, when she fell and broke her hip, she described, after which, her brother, T.J., encouraged her to move to Crossnore to be near him and his family.

“I lived there for nine years and enjoyed making so many new wonderful friends and going to church,” she says. “I couldn’t have moved to a better place, but I missed my home and

all my friends and neighbors, and my little doctor, in Elizabethton.”

Giving In, But Not Up

In 2010, Joda agreed with her family that it was time to relinquish her independence; she agreed to a move into the Roan Mountain facility, halfway

At 108, Joda Ollis is likely the oldest resident in the area at this time. Photo by Sherrie Norris.

Fifty wonderful years is how Joda Ollis describes her life as wife to Stokes Ollis, pictured here at their golden anniversary. Stokes passed away just one year later. Picture submitted.

Joda Ollis is a shining star in Tennessee, as well as in her home state of North Carolina.

Photo by Sherrie Norris

between family and friends in Avery County and Elizabethton.

She was determined to remain active and quickly found her niche in facility events. When she turned 100, Ollis received an honor of distinction from the Tennessee Health Care Association’s Tennessee Center for Assisted Living, when she was named to the organization’s Who’s Who in Tennessee Long-term Care. She was among others honored, including military heroes, educators and entertainers, living in the THCA/TNCAL member nursing homes and assisted living communities statewide.

The last 13 years at the facility have been good, she admitted. “They take such good care of me here. My family is so good to me. They didn’t put me in here and forget about me. They come regularly to see me.”

Despite visual and hearing deficits, Ollis said she is still “in pretty good shape;” she has a pacemaker and takes “a few pills for my heart and my blood pressure . . . But other than that, I can’t complain.”

She makes occasional trips outside the facility to have her pacemaker checked and to see her dentist. “But other than that, I’m right here all the time.”

At the same time, she said, “I never asked the Lord to let me have a long life, I just depended on him to give me what He wanted me to have. I reckon this is part of it.”

And, we asked, if she had her life to live over again, what would she do differently. Her response? “I’d try to be a better person.”

In her century-plus eight, we’re just not sure how she could have done it any better. t

I never asked the Lord to let me have a long life, I just depended on him to give me what He wanted me to have. I reckon this is part of it.

- JODA OLLIS

Joda Ollis says you never get too old for chocolate and you need to enjoy every birthday you have. “You never know when it will be your last.” Photo by Sherrie Norris.

Meet the Young Entrepreneurs of Blowing Rock Elementary School

STORY BY KRIS TESTORI

Two Blowing Rock Elementary School students are showcasing their business skills. One is an artist and businessman; the other launched a non-profit business to raise money for the homeless population.

Atlas Brown - Lemonade For Change

Ten-year-old Atlas Brown launched her non-profit business after seeing a homeless person outside of the mall and asking her mother why the person was homeless. “My mom told me some reasons why people are homeless, and I wanted to do something to help,” she said. “I saw some girls at the beach selling lemonade for animals, and I thought I could sell lemonade to help homeless people.” That year, in 2021, she started her non-profit business Lemonade for Change at the age of eight. You can find Brown and her lemonade stand at the Blowing Rock Farmers’ Market on Thursday afternoons and at the Blowing Rock Concert in the Park series.

Proceeds from her lemonade sales go to local nonprofits that provide support to Watauga County's homeless population. The funds she raised in 2022 went to the emergency winter shelter at the Hospitality House in Boone. Brown said she chose that charity because “I like my bed, and I think everyone should have a bed.” She plans to expand her business this year by bottling her lemonade and selling it at local restaurants, including the Speckled Trout. “And I want to raise $1,000 to help people with addiction issues,” Brown added.

Brown shares that her biggest influence is Jesus. “He tells us to be nice to others and give to people who don't have as much as we do,” she said. The biggest piece of advice Brown has for other young entrepreneurs is to believe in yourself.

Ryland Brinker - RB WoodWorking

Ryland Bringer, 14, an eighth grader at Blowing Rock Elementary School, launched his business, RB WoodWorks, in 2019. His art focuses on reclaiming fallen locust from his family's property and turning it into functional art. “I get ideas for my business from spending time in the woods,” he said. “I can look at a fallen tree in the woods and picture what I can make with it. With raw wood, I see shapes and characteristics that I want to really focus on. With my bowls, I have burls or chunks of wood, and I can see from the grain, knots, and texture the size and shape the bowl should be. It’s like the wood talks to me.”

His art offerings include wooden posts that can be used as pencil holders, brush holders, or flower holders that sit on a

desk or shelf. “I also turn wooden bowls and create custom charcuterie boards made from walnut,” he said.

Brinker has been selling his art at the Blowing Rock Art in the Park since 2019; however, this was the first year he was in the main area with the rest of the artists. “Being in the main area of Art in the Park was a much different feeling,” he said. “It was a more visible spot for sure. I had a ton of traffic, but lots of folks didn’t realize (or believe) that I was the artist. I enjoyed having neighboring artists to talk with throughout the day and got some good advice from them,” he added.

You can find his art at the October 7th Blowing Rock Art in the Park and at the Mustard Seed’s Artisan Holiday Market in December. His plan for this summer is to work on fine tuning his bowls and getting them ready for the October Art in the Park. “I'll have all my same products this year, but will be working to create wooden spoons and mugs for next season,” he added.

His best advice for other young entrepreneurs is to “go after art and projects you are interested in. Keep working on getting better at what you are doing, and seek inspiration and advice from others that share your interests.” t

Ryalnd Brinker displays and sells his art at Blowing Rock Art in the Park. Photo submitted.

Atlas Brown built and painted her lemonade stand for her non-profit Lemonade For Change. 100% of the profits from her lemonade sales go toward creating brighter futures for Watauga County's homeless population. Photos submitted.

Hudson

Lyn Sappington Cindy Giarrusso

Karen Cleghorn John Heinlein

Linda Cramblit Tracy Simms

Jay Coble Paige CarterJeanne Robinson

Tim Gentry Hanse Kohler

Brett Baldwin John Thomas

John Rice

David Cook

Tuesdae Rice

Becky Morgan

Amanda Moffatt

Rick Goodwin Jim Lewis

Hope Harvey

Kaitlin Crawford Stephen Holland

Beverly Clark

Breanna McKay Lisa Holmes

Byron Proffit

Todd RiceBill Aceto

Mary Rupp

Andrew Plyler

Jim Perry