Pinehurst Magazine

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PINEHURST® magazine

SEPTEMBER/OCTOBER 2011 Sandhills Media Group, Inc. publisher Ronny Stephens Advertising Sales Regina Alston Myra Gammon creative director Travis Aptt art director Heath Hilliker graphic design Jennifer Casey contributing writers Christa Gala • David Droschak • Illyse Lane Robyn James • Dolores Muller • Robert Gable Jenni Hart • Dan Bain • Mark Elliott photography McKenzie Photography

For advertising or subscription inquiries call 919-782-4710

Pinehurst Magazine is published six times annually

by Sandhills Media Group, Inc. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher.

Mailing address is P.O. Box 1635, Pinehurst, NC 28374.

Phone (910) 295-8899, Fax (919) 782-4763, Email: regina@pinehurstmagazine.com.

Unsolicited material is welcome and is considered intended for publication. Such material will become the property of the magazine and will be subject to editing. Material will be returned if accompanied by a self-addressed stamped envelope.

Pinehurst Magazine will not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.

www.pinehurstmagazine.com “Pinehurst” is a trademark of Pinehurst, Inc.

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PHOTO © PINEHURST RESORT

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features

september/october 2011 contents

14 SANDHILLS’ TOP CHEFS You know about the fabulous food in the Sandhills. We are lucky indeed.

But do you know the chefs behind the masterpieces?

54 CAPTIVATING KITCHENS, PART 2 This issue, we explore how to have your own captivating kitchen, focusing on flooring, appliances and window treatments.

26 GOLDEN RULE A deeper understanding of the Golden Rule may help us better connect with and care for others in challenging times.

62 THANK YOU GIFT IDEAS Say “Thanks” with these great gifts under $50!

32 FABULOUS FALL FASHION What’s in for fall? Pops of color! And fantastic jewelry and accessories!

38 GLASS HALF FULL Local businesses see improvement in the economy.

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64 LIVING LEGEND Pinehurst Resor t member has shot his age a staggering 1,200 times.

in every issue 24 wine review 44 calendar 63 book review 70 chef’s corner

new 72 healthy you

74 firsthealth spotlight 78 sandhills sightings

On the cover: Tuna Tar tar with avocado, blistered serrano pepper oil, crispy wonton and scallion flower prepared by Nathan Continenza of Ironwood Cafe.

Photography by McKenzie Photography.

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sandhills’

TOP

CHEF

PHOTO © ELLIOTT’S ON LINDEN

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Y

ou know about the fabulous food in the Sandhills.

We are lucky indeed. But do you know the chefs

behind the masterpieces? They’re from all over the

world. Some started cooking in elementary school; many

were influenced by their family’s devotion to food. Here, we give you amazing stories about how these chefs got started and what influences them.

Intrigued? We were. We asked about the ingredient they

use the most and what they think is the most overrated dish in the industry. Pull up a chair and meet our Top Chefs.

BY CHRISTA GALA

The Country Club of North Carolina 910-692-6565

1600 Morganton Road Pinehurst

Paul Jarrett

Executive Chef The Country Club of North Carolina Paul Jarrett’s maternal grandmother, Evelyn Blue, taught him how to make pie crusts and cook wild game when he was just 10 years old. In 1976, his grandfather, a gardener, was growing Japanese cucumbers long before most folks knew what they were. When it came to food, Jarrett’s childhood was a collection of the wonderful and the weird. “at 12, I knew about dried cod and caviar, the best Italian sausages and cheeses,” says Jarrett, who went on to graduate in 1995 from The culinary Institute of america in Hyde Park, new York.

From there Jarrett worked all over the country – connecticut, Hawaii, Washington D.c. and Pinehurst. Pinehurst is where he chose to return in 2007, first as an executive sous chef at The country club of north carolina and now as the executive chef.

What is your favorite dish to make?

“I like to make braised dishes. Long, slow-cooked menu items, made from the tougher cuts of the animal – lamb shanks, short ribs, osso buco, stews. I love the process and the way the flavors and textures develop.”

What ingredient do you use the most?

“Chicken, brown and vegetable stocks that we make from scratch. Stocks are the base for all of our sauces and soups. I cannot imagine cooking without real stocks. Bones and scraps should never be wasted. There is so much flavor and texture available. It’s amazing how much food is thrown away as useless that could used in some manner.’

What is the most overrated thing you’ve ever eaten?

“Shark’s fin soup. I tried it once in a traditional Chinese restaurant in Honolulu. Not only did I dislike the soup, I found that the way sharks are harvested is probably the most wasteful use of an animal I have ever seen.”

Dugan’s Pub 910-295-3400

No. 2 Market Square Village of Pinehurst

Alan Riley

Co-owner and Lead Cook Dugan’s Pub With more than 33 years in the culinary industry, alan Riley got his start out of necessity. “I had to cook as a child and help take care of my family,” he says. He was about eight or nine when he started learning how to put ingredients together to make a tasty meal.

What influences you?

“Fresh ingredients, consistency and the return guest.” ~ alan Riley

although he’s been at the helm of Dugan’s pub for nearly 13 years, he’s also cooked at steakhouses and owned an Irish Pub in Minnesota for three-and-a-half years. Riley has worn the teacher’s hat, too – teaching for three years at Fayetteville Technical community college.

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Riley is especially proud of the three other men he cooks alongside on a daily basis. It’s a team effort.

“They have worked with me for more than 12 years now,” says Riley. “Each has his own talents, yet collectively on any given Friday we serve as many as 500 to 600 guests. It takes consistency, timing and dedication, all of which I’m glad to say I have with Roger Hoke, associate manager; Jonathon Hundley, kitchen supervisor; and Jeremy Germain, assistant supervisor.”

What is your favorite dish to make and why?

“Curry dishes! They are made fresh-to-order, all natural and with no gluten. Very robust and full of flavor. They’re second only to Shepherd’s Pie made with lamb.”

What ingredient do you use the most?

“Potatoes. After all, we are an Irish Pub.” What do you think is the most overrated ingredient?

“Salt. Often folks salt food even before tasting.”

Carolina Dining Room 910-235-8434

80 Carolina Vista Dr Village of Pinehurst

Matt Avery

Resort Pastry Chef Carolina Dining Room at The Pinehurst Resort & Country Club Matt Avery’s family was ahead of its time, embracing both the local food movement and the idea of reducing its carbon footprint.

“At an early age I was taught that meats and fish didn’t come in cellophane packages and that it was important to respect and know where your food comes from,” remembers Avery. “We would grow most of our vegetables and fruit; everything was from scratch.” Avery’s dad loved good food, especially BBQ. He also made his own wines.

For his first job, Avery tried out for a fry cook position at an Applebee’s in New York. He didn’t get it, but instead was hired as a prep cook.

“After that failure, I decided to work as hard as I could to be the best prep cook that I could be,” says Avery. His strategy worked.

Within six years, he’d earned the title of sous chef at a high-end hotel. “I would work with the pastry chef in the morning and found that I really enjoyed it. I got connected with a French pastry chef named Jean-Claude, and I was his apprentice for three years and his pastry chef for three more.” Six years later Avery came to Pinehurst where he’s been for five years.

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What influences you?

“There are some incredible pastry chefs in the industry that are true mavericks; food trends change just like fashion and it’s important to be current with changes. I love to mix the avant-garde with traditional to create interesting desserts that evoke childhood memories and that stimulate many senses.”

What is your favorite dessert to make?

“A strawberry spring roll that we make at the Carolina Restaurant.

It is just so wrong ... but so right, absolutely sinful.”

What ingredient do you use most often?

“Vanilla Bean.”

What do you think is the most overrated ingredient?

“It’s not a dessert, but I think Sea Bass is over-rated and over-fished. There are so many other better tasting and more sustainable varieties to choose from.”

Ironwood Cafe 910-255-0000

2176 Midland Rd Pinehurst

ATaste of Romance Bringing

ITALY

to Your Tab

le!

Nathan Continenza Executive Chef/Owner Ironwood Cafe

some of nathan continenza’s earliest childhood memories include running around his family’s restaurant trying to see over the tables. It was the allure of the restaurant business that first hooked him, not cooking. But that changed.

“I gravitated towards the kitchen and the cooking aspect of the business as an outlet for creativity,” continenza says. He was 14 when he got his first job; the bulk of his career has been spent in family-owned operations. During culinary school, continenza helped open restaurants and worked for event coordinators and caterers.

What influences you today?

“Flavor is my largest influence. I love to taste – anything and everything.

I don’t always end up liking what I taste, but I never pass up the opportunity to try something new or out of the ordinary.”

What is your favorite dish to make and why?

“I really enjoy making sauces. Sauces to me are a labor of love.

Some take two minutes, some take two hours, and some take two days. I believe a great sauce is key to every successful dish.”

LUNCH &

DINNER Traditional Italian Dining 9735 US 15-501 Suite C Fairway Village, Pinehurst PInEHuRsTMaGazInE.coM | XX 910.215.9800

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What ingredient would you say you use most often?

“Miripox – onions, carrots and celery.

Miripox is the base for most all soups, stocks, sauces, braises and stews. I use a lot of this.”

What’s the most overrated dish or ingredient?

“Meatloaf. I know many people love this classic comfort food dish. Over the years I have had it prepared several different ways, and I have tried different variations myself. In the end, it just never really has done much for me.”

From there, Elliott apprenticed for three years in Torquay and attended South Devon Technical College. He went back to college for an additional two years to learn more about the art of cooking. “From a class of 16, only four of us survived the program and only two of us passed.”

Elliott worked at a hotel in Germany and then took a stint as a personal chef accompanying a family all over Europe and ending up in Hawaii. “From Elliott’s On Linden Hawaii I moved with my 910-215-0775 family to North Carolina 905 Linden Rd and eventually settled in Pinehurst the Sandhills, where I worked at the Magnolia Inn for about seven years,” says Elliott. “In 2000, I took the leap and opened my own restaurant, Elliott’s on Linden. From there came The Sly Fox in 2010, and I am in the throes of opening rue thirtytwo as we speak.”

What influences you today?

“Farmers, ranchers and food artisans. Simply put, we are returning Chef to what is good, sustainable and Elliott’s on Linden, nourishing, and it’s exciting times.”

The Sly Fox, and rue thirtytwo

What is your favorite dish to make A Tunisian vacation launched Mark and why?

Elliott’s cooking career when he was just “For me to make and eat? An 11 years old. It was his first time in a hotel. egg and chip butty! A ruby murry “My mum got me a tour of the kitchen, – that’s slang for curry. I also love which was the first time I had seen a chef, cooking fish. Fish can take on so and from there things just happened.” many personalities in texture and Elliott’s dad bought a hotel in Torquay, the marriage of flavors. Fish can England, and Elliott helped out during handle so many techniques; it school breaks, prepping vegetables seems endless in possibilities.” and washing dishes. But he wanted to

do more, even signing up for home What ingredient would you say you economics in school. Finally, around the use most often? corner from the hotel, he discovered “There are many, but I’d have to a restaurant called Disraeli’s, also the say bacon.” summer home of Benjamin Disraeli, a

Victorian prime minister of England.

What’s the most overrated dish “I pretty much begged the chef to let or ingredient? me hang out every evening after school,” “Let’s change this to the most says Elliott. “Eventually I think I wore him under-rated ingredients: parsnips, down and from the minute I left school I rutabaga, cauliflower. All underutilized entered the apprentice program.” and all have great personalities.”

Mark Elliott

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‘

Chef Warrens 910-692-5240

215 NE Broad St Southern Pines

Warren Lewis Chef/Proprietor Chef Warren’s

Warren Lewis was just 11 or so when his grandmother got him interested in cooking. After attending the Culinary Institute of America, Lewis worked all over the world acquiring an impressive resume, including Christian DeLouvrier in New York City, Rafferty’s in Darwin, Australia and Four Seasons Hotel in D.C and Boston, among others. These days, though, he and his wife, Marianne Lewis, run Chef Warren’s.

What influences you today?

“My wild, manic mood swings. Marianne grows a lot of our produce. I find out at three o’clock what I’ll have for that night.

What is your favorite dish to make and why?

“Anything from the water; I love the diverse flavors and textures.”

What ingredient would you say you use most often?

“Olive oil, from all sorts of vineyards.”

What’s the most overrated dish or ingredient?

“Eggs Benedict for breakfast.”

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Pinehurst Resort 910-235-8434

80 Carolina Vista Dr Pinehurst

Thierry Debailleul Resort Executive Chef Pinehurst Resort

As a kid, when Thierry Debailleul got a day off from school, his job was to cook lunch for himself and two brothers.

“Some quick-cooking rice, pan-fried fish sticks and chocolate pudding bag mixes. I had no idea that the seed was planted until I turned a teenager and cooking became more a way to escape boredom in my small town, plus I was always hungry,” says the French native. “I am still.”

Right out of high school, Debailleul accepted an internship in Paris. Then he served his one year of mandatory Army service in South America, cooking for the officers. “Some days we served jaguar, wild pig, various game, iguana,” he remembers. “And some days just Beef Bourguignon.”

What ingredient would you say you use most often?

“Heavy cream and olive oil.”

From there he worked in England and St. Martin before coming to America through New Orleans. “I made my way through Hawaii, Texas, Arizona, Connecticut and finally to Pinehurst. I’ve never stopped cooking.”

What influences you today?

“Cooking. A job well done. All the moving parts of the resort in motion all together. The love of food and building teams that can execute magic moments for guests. And the never-ending learning experience. I like to tr y new things, new products and techniques. New age cooking is fascinating.”

What is your favorite dish to make and why?

“Nearly impossible to answer, but I love seafood and cheeses.”

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restaurant Recreating

home meals at

Do you ever wish you could make restaurant-quality meals at home? no doubt you’ve tried, but it’s harder than it looks. Green Gate olive oils got so many cooking questions from customers coming in and sampling the wide selection, the store decided to hire cooking instructor Ellen Marcus to see if she might be able to shine some light on the subject in a series of cooking classes: Good Bites, Garden Delights and saturday sampler.

Marcus says shows like “Iron chef” have inspired men and women to think about getting creative in the kitchen.

“In the past, cooking was considered ‘woman’s’ work,” says Marcus. “as women have made their way into the workforce they became more reliant on fast food. However, taste, freshness and nutrition were sacrificed. The beauty of cooking is that anyone at any age can do it, and do it well.”

Marcus grew up in Texas, where her family farmed year-round and supplemented their diet with game and wild food. “The Texas-Louisiana state line offers a culinary fusion of creole, cajun and French, Tex/ Mex, Mexican and homestyle,” Marcus says. “It was a great training ground for cooking in restaurants, my catering business and teaching.

Marcus hopes to help customers create simple, healthy dishes and teach proper techniques. one of her “must-haves” is:

Confi dence “confidence comes

from learning good technique, kitchen common sense, how to read a recipe and also when it’s okay to deviate from a recipe.”

Marcus says.

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Quick tips

for home cooks

Salvatore Doria, Chef and Owner of Fratellos, offers these quick tips for home cooks:

Holly Inn

910-235-8434

On olive oil: Taste before you buy. “If it has a buttery taste, that typically means the oil went rancid,” says Doria. “I make certain that is has been cold-pressed or first-pressed because that is the best method used to extract the oil from the olives without over-processing it, and alsoto keep its natural health benefits.”

On garlic: “Did you know that when you cut fresh garlic you must leave it out in the air to oxidize for 10 minutes before using it? Otherwise, if you just throw it in the pan right away, you will cut down its cancer-fighting properties by 90 percent.”

80 Carolina Vista Dr Pinehurst

Con O’Mahoney Jules Bott

Chef de Cuisine Holly Inn, 1895 Grille, Pinehurst Resort Jules Bott always enjoyed helping his folks out in the kitchen at home, so when he was 16 he got a part-time job as a prep cook at Seven Lakes Country Club. “I fell in love with it after my first busy night covering a station on the line.” Bott worked in the Sandhills for a while before going to Johnson & Wales University in Charleston, S.C. What influences you today?

“I like to find fun new ways to prepare classic dishes. It lets me have fun while providing the same flavors and textures people are used to.

It’s like finding a new drive home; you get to the same place but get to see different things along the way.”

What is your favorite dish to make and why?

“Around here, I like to make grits. Not breakfast grits, but rich, creamy grits finished with a nice ingredient like tasso ham or even foie gras.

People are always so surprised; they aren’t expecting grits to be like risotto.”

What ingredient would you say you use most often?

“My favorite fat is real good olive oil. My favorite flavoring is a splash of Pernod.”

In your opinion, what’s the most overrated dish or ingredient?

“Filet Mignon. Don’t get me wrong, it’s a good steak, but if you’re talking about real beef flavor it just doesn’t stand up to some of the other cuts.”

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Owner/Manager The Bell Tree Tavern and O’Mahoney’s Pub and Grill

Bell Tree Tavern

910-692-4766 At 10 years old, Con O’Mahoney’s mom let 155 NE Broad St him and his brothers help her in the kitchen, Southern Pines which slowly led to an interest in cooking.

“When she was at work we would cook for ourselves and put a twist on my mom’s recipes,” says Mahoney.

By 13, Mahoney was working at Vito’s Restaurant and has been in the industry ever since, a fixture at many local restaurants, including the Holly Inn, Mulligan’s and The Carolina Dinner Train. He and his wife moved to Arizona for a while, where he worked at Marie Callender’s.

Once back in the Sandhills, Mahoney worked for five years as manager at JFR Barn before deciding it was time to hang his own shingle. “I opened O’Mahoney’s Pub and Grill and three months later we purchased The Bell Tree Tavern.”

The local restaurant scene feels just like family to Mahoney. “Eat local,” he says. “We put heart and soul into it.”

What influences you?

“I am influenced by fresh ingredients and local fare. I love salads and fish.

Vegetables are an extremely important part of my cooking, and adding a nice glass of wine and some hearty cheeses is important as well.”

What is your favorite dish to make and why?

“I love a fresh baby arugula salad or my mom’s pork chops. Tomato salad is another favorite. Add some really good olive oil and bread and you’re there. These light dishes are good for you, and they don’t overdo it.”

What ingredient would you say you use most often?

“Oregano and basil. And maybe olive oil.”

In your opinion, what’s the most over-rated dish or ingredient?

“Any tapas plate. I want to eat; I don’t want to taste too many different flavors, and you never get satisfied. Also, salt and heavy cream is used too much by many places.”

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Fratellos

910-215-9800 9735 US 15-501 Suite C Pinehurst

Salvatore Doria

Chef and Owner Fratellos Italian Restaurant, Pinehurst

For Salvatore Doria, food was always at the forefront growing up Naples, Italy. “In Italy, food is not just something you put into your mouth on the way to your stomach. It is an art,” says Doria. “You use different colors, textures and tastes to create a masterpiece that makes you glad to have taste buds.”

Doria was eight years old when his parents immigrated to the United States, and he grew up in Brooklyn, N.Y. with six siblings and very loud family dinners. “I can still remember how different it all was to me. My neighborhood was one big melting pot. It was there that I was introduced to so many new and otherwise exotic foods and ingredients, like couscous, Szechuan sauce and gandules (grain legumes), for example.”

Doria started off his career working in his family ’s restaurants. It was there he learned to cook and cook well. “Since then, I’ve succeeded in owning quite a few restaurants of my own,” Doria says.

What influences you?

“My recently deceased mother, Anna Costa Doria. Every time a person comes into my restaurant, I want them to know that each dish they order has come from my mother’s own personal recipe book. These are recipes that have been passed down through the family from generation to generation. I feel like I can keep her spirit alive, to some degree, by continuing to pass on the amazing food she created for so many years.”

What is your favorite dish to make and why?

Hands-down, my favorite dish to make is the Zuppe de Pesce. It has mussels, clams, shrimp, scallops and calamari in a delicious homemade marinara sauce – all served over linguine. My mother and I prepared this dish together from the time I was a little boy.”

What ingredient would you say you use most often?

“Olive oil. I am very picky; I will not use any other oil except extra-virgin olive oil straight from sunny Italy.”

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great five but simple

WINE &

cheeseparings Hosting a wine tasting party is always a fun and welcome idea, but why not take it to the next level and make it a wine and cheese pairing party?

Assign each friend a different wine variety and challenge them to match it with the appropriate cheese!

Here are five perfect pairings to get you started!

CHEESE: Ashe County Carolina Bleu Marble Cheese from North Carolina Made from whole cow’s milk, it has bluegreen veins, a strong salty flavor, with a creamy white inside.

WINE PAIRING: First Press Cabernet Sauvignon, Napa Valley Firm structure and rich layers in perfect balance, this wine offers aromas of blackberries, cassis and mocha with the distinctive flavors of black cherries, fig and dark chocolate.

CHEESE: Celebrity Unripened Goat’s Cheese Coated with Cranberries and Cinnamon Creamy tang from the cheese with tart/sweetness from spicy cranberries.

WINE PAIRING: Roederer Andersen Valley Brut Rose’ Sparkling, Calif.

Wonderful complex aromas and flavors, with smooth creamy vanilla notes, lots of delicate black cherry, herb, spice and pear flavors, showing lots of finesse. Long and complex on the finish.

By Robyn James, Proprietor, The Wine Cellar & Tasting Room 24 | PINEHURSTMAGAZINE.COM

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CHEESE: Grafton White Cheddar Aged for approximately one year, handcrafted with premium cow milk from small Vermont family farms.

Creamy and rich, presents the comforting flavor and broad appeal of old-fashioned farmhouse cheddar.

WINE PAIRING: St. Supery Sauvignon Blanc, Napa Valley Lemongrass, green apple, lemon and lime zest notes are intense, mouthwateringly juicy, and a bit pungent, with plenty of focus.

CHEESE: Mountain Gouda Accounts for more than 60% of the cheese produced in Holland. A traditional, creamy, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity.

WINE PAIRING: Artesa Chardonnay, Carneros, Calif.

Alluring for its creamy texture and complex mix of vanilla, orange blossom, spice and tangerine flavors.

Full-bodied, spicy and elegant.

CHEESE: Claudel French Brie A double-cream brie with big buttery flavor and a creamy texture. White rind imbued with penicillin candidum.

WINE PAIRING: Sinskey Aries Pinot Noir, Carneros Berry, cherry and spice aromas beckon.

Woven into the sensual texture are raspberry and black cherry fruit accented by clove, vanilla and cinnamon.

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d n o y

be

Golden

A Closer Look at an Ancient Rule

o matter your own religious or spiritual background, you’ve no doubt grown up with some understanding of the Golden Rule, known also as the ethic of reciprocity: “Do unto others as you would have them do unto you” or its counterpart, “That which is hateful to you, do not do to your fellow”. Some iteration of this principle, however embellished, customized or simplified, is a central tenet in most, if not all of the world’s religions. It forms the basis for international law, treatment of prisoners, and the mediation of preschool squabbles. But a deeper understanding of the Golden Rule may help us better connect with and care for others in challenging times.

When we seek to carry out the Golden Rule, the risk is that even our best intentions may fall short. And maybe that’s because we make faulty assumptions about exactly what it is that others want or need. In other words, what’s good for us may not in fact be what’s good for them. The Golden Rule, when applied haphazardly, may not bear the fruit we intend.

An example that comes to mind is the tragic eventual outcome of one of the ABC Network’s Extreme Makeover – Home Edition episodes. In the reality show’s second season, the show’s producers arranged the construction of a new, 5,300 square-foot home for the Harper family of Lake City, Georgia. The family shared the hallmark heart-wrenching story familiar to the show’s devoted fans; for this family, it included the death of a child several years earlier, and the purchase of a home with devastating unforeseen problems which the family could not afford to fix. The Harpers received a new home, which featured multiple fireplaces, a three-car garage and a music room. In the reality TV vernacular, the “reveal” was predictably breathtaking, and the family – father,

mother, and three children – appeared to be well on their way to recovery and happiness.

Enter the bad business decision. Not long after the Harpers received their new home, they used it as collateral to finance a construction business start-up. When the business failed, the family was forced to declare bankruptcy in order to avoid foreclosure.

They have been in and out of court attempting to avoid foreclosure, and now they’re deeply in debt. They’re not alone.

As many as five Extreme Makeover recipients have faced similar fates, with property taxes and utility bills exceeding the family’s reach; or loans taken against the houses which they’ve been unable to repay.

BY JENNI HART 26 | PINEHURSTMAGAZINE.COM

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How could a tale of such laudable intentions, grand plans, and toilsome physical exertion not have a happy ending? Could it be that, while the extravagance of the gift makes for must-watch television, it also contains all the ingredients of a recipe for disaster? Sudden, unimaginable good fortune, for a family ill-equipped to manage it judiciously, did them more harm than good. Their experience offers many lessons, and forces each of us to look at the complexities of giving to those in need. When we do unto others, there are particular challenges that may require us to suspend our own preconceived notions about how we ourselves would wish to be treated; from our lives of relative ease or lulled ignorance, perhaps we should take ourselves out of the equation altogether.

Is it appropriate to question the sufficiency of the Golden Rule? It does, after all, appear in the Bible, though not by that name.

Barbara Kemple, Director of Religious Education at Sacred Heart Roman Catholic Church in Pinehurst and Director of Youth Ministry at St. Anthony of Padua Catholic Church in Southern Pines, offers her perspective. “In Catholic teaching or theology or scripture study, we don’t ever take one quotation from scripture without reading

At once profound in its idealism, and absurd in its frivolity, the collection of “new or almost new, medium-sized teddy bears”, which numbered in the tens of thousands, points toward the incongruity between our fleeting good intentions and our rational best selves.

it in the context of the paragraph, the chapter, the book, and the entire Old and New Testament. So to say that that one statement would be enough would never hold true,” she says.

Kemple cautions that the practical application of what we call the Golden Rule is effective and sufficient only to the extent that the individual makes it so. “The mistake would be to approach it with a feeling of indifference,” Kemple warns. “Does the reader look at the Golden Rule and say ‘I really just want to be left alone, so that’s how I’ll treat others’, or ‘I’m happy just being tolerated’, which I think is a terrible term, or do they say ‘I really want somebody to love me and to care about my eternal salvation’? I think

Jesus was very clear about the active – or proactive – nature of our caring for others.”

Kemple refers to the well-known proverb about teaching a man to fish, rather than simply giving the man a fish; a galvanizing directive for those whose charitable efforts merely address immediate suffering, while ignoring long-term strategies for lasting change. “I think charity often just makes people beholden, and that’s not charity at all,” Kemple adds.

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One need not look far to find glaring examples of good intentions gone dreadfully awry. In response to the January, 2010 Haitian earthquake, the landscape of the morning talk shows was peppered with feel-good accounts of children collecting such items as teddy bears and second-hand school supplies.

At once profound in its idealism, and absurd in its frivolity, the collection of “new or almost new, medium-sized teddy bears”, which numbered in the tens of thousands, points toward the incongruity between our fleeting good intentions and our rational best selves.

While the comfort of a teddy bear may epitomize a Golden Rule application, a discerning donor would think first about the real needs of a population in such dire circumstances.

Weary from the weight of cast-off household items and one-ounce bottles of shampoo and conditioner gleaned from hotel vanities, many in the aid and disaster relief community reel at the logistical and long-term ramifications of these responses. The notion that barges of used clothing and crumpled notebooks and crayons will somehow alleviate suffering for an earthquake-ravaged Haiti is preposterous to those on the ground trying to reunite parents with lost children, or setting up sanitary temporary surgery tents to perform limb amputations.

The answer? The keenest minds among all the international aid agencies, private donor organizations, and emergency response agencies cannot come to an agreement on how best to answer the needs of people stricken by famine, disease, civil unrest and natural disasters. But what is clear is that in almost every case, money trumps goods. Preparation trumps reaction. And deep, rational, prayerful consideration must accompany our unbridled kindheartedness.

What if the Harper family had been given a 2,500-square foot home and an abundance of financial planning advice? Some might see that as paternalistic, but there may not be a single right answer.

Cast in the light of the sensational family drama, cradled by a community of hard-working volunteers, the well-honed formula of an Extreme Makeover episode provides a hopeful vignette we can all feel good about. But a short-term shot of optimism at others’ expense is the ultimate selfish act. When we begin to approach others with an intensity that surpasses even our own needs and wants, the Golden Rule evolves into what some have called the Platinum Rule.

Just like the metal, this way of conducting ourselves is precious and rare, malleable, resists corrosion, can be used in a variety of applications, and has a beautiful patina that improves with age.

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Shopping

DOWNTOWN ABERDEEN

talk of aberdeen

of the sandhills classes

artists league

Drawing the Figure Betty DiBartolomeo A Step-by-Step class September 12-14, 1:00-4:00 $90 member/$110 non-member

Painting Local Scenes (oil or acrylic) Harry Neely A Step-by-Step class

Post-Impressionist Small Works and Miniatures Jean Brylowe

September 20-22, 9:30-4:00 $100 member/$130 non-member

September 15, 9:00-4:00 $40 member/$50 non-member

In The Studio With June (watercolor) June Rollins

Follow the Leader (oils) Joan Williams

September 23, 9:00-4:00 $40 member/$50 non-member

September 19, 10:00-3:00 • $70

artistleague.org • 129 Exchange Street • 910.944.3979 30 | PINEHURSTMAGAZINE.COM

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hot

Check out these must-have fall looks from local boutiques and get ready to shop!

fall

for

wh

at

’s

Fall is here. Ready for cozy sweaters and jackets layered with great accessories?

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Kors York black sling peep toe pumps $120 1 Michael Kate Spade Glasses Pendant $148 Milly Cecelia Shift Dress $380 Available at Monkees of the Pines

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3 2

neutral keep it

& CO. black leggings $65 2 ISDA ISDA & CO. black ponte skirt $105

Necessitees long sleeve shirred v-neck $40 Gracia brown sleeveless plaid jacket $98 Wooden bracelet $15 Silver and wood bangle $15 Available at Morgan Miller

Polkadot Bellisima dress $120 3 Pink Recover tan tank $30 Recover chocolate leggings $36 Ivory & Champagne jeweled bracelet $57 each Hobo Gabor bag in mauve $288 Teardrop gold tone earrings $32 Amethyst stone ring $36 DV by Dolce Vita Zela boot $175 Available at The Village Fox Boutique PinehurstMagazine.com | 33

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Christopher Blue stretch denim. Flares, Skinnys and Patterned Available at Coolsweats Turbo Brown ankle boot $62 Cavalier pink tank $26 1 Rebels 2 Great J Brand skinny ankle jean $165 Jag straight leg stretch jean $79 BB Dakota Smoke sweater $95 MM Coutoure grey basic tee $34 Embellished black necklace $16 Black feather earrings $21 Available at Denkers

City Girl reversible quilted jacket $148 Brighton look-alike belt $28 Black & Silver Onyx necklace/ earring set $34 Available at Lookin for Linda

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Pie mod tie dress $54.99 3 Mud Red leather handbag $29.99 Black leather handbag $29.99 Me Too ballet flat $59 Available at Cameron & Co. Piana Storm System Car Coat $895 4 Loro Available at Gentlemens Corner

menswear suit 5 J’envie Jacket $370, Pant $240 J’envie purple sweater $120 Otazu jewelry Necklace $360, Ring $125 Available at Eve Avery

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it up!

blown Italian Murano glass jewelry 1 Hand Choker $69-$79, Bracelet $39

Hand woven boucle wrap $145 Silk Dupioni wrap $195 Emerald Green Italian leather Kelly Bag $350 Dupioni silk “Tie One On” $39 Available at Le Feme Chateau

cable scarf $21.95 2 Chocolate Eggplant cable wrap $29.95 matching ear muffs $11.95 Available at The Shops of Fairway Village

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accessorize with air

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quartz bracelet $19 3 Smokey Stone necklace $40-$90

Hardy sunglsses $199 4 Ed Available at Eyemax

Gold chained necklace $46 Gold earrings $14 Sondra Roberts taupe handbag $94 Available at Glam Salon & Boutique

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Half-Full: Local Businesses See

the glass is

Improvement in economy

have you watched the news lately? if so, chances are you’ve heard someone talking about the economy. there’s no shortage of opinions from the pundits in their studios, but what are things really like out here, where life happens and money matters?

We asked some local businesses for anecdotal evidence. according to Fred Buzzeo of the Market oracle, they’re the “backbone of the u.s. economy.”

Patrick coughlin, Moore county chamber president and ceo, agreed: “the real value in where you’ll see business and job growth is in the small, locally owned businesses that are sprouting up left and right.”

A benchmark for improvement What, then, is “sprouting up” – and does it mean the local economy is improving? to answer that question, we first have to look at what the state of that economy was during the overall recession. “We’re a membership organization, so we’re kind of a microcosm of the county as a whole,” coughlin explained. “seventyfive percent of the members we lost last year closed their doors, which was absolutely unprecedented. compound that with the businesses that closed in late 2008 and 2009, and it was a very dramatic shift from anything we had seen in the past.”

and those that didn’t close, still suffered financial setbacks. Joe radigan, owner/president of Knollwood house of southern Pines, bought that bed and breakfast in 2007 – just in time for the downturn. revenue dropped 10 percent in 2008-2009, followed by another five percent in 2010, he said.

Deborah Myatt, owner of Le Feme château – an accessories and gift shop in the Village of Pinehurst – saw even bigger losses. “revenue dropped about 34 percent in 2008 and plummeted even further in 2009,” she said, attributing it partially to the domino effect. “i lost 11 vendors over two years.” adding to the domino effect was the pervading feeling of negativity, causing people to stop spending, businesses to stop hiring and the economy to stop growing. even now, as she senses an upturn, Myatt said she still sees plenty of caution and/or fear. “almost everyone will say, ‘how is business?’ in a tone they would use for a sensitive subject. they’re concerned because all they hear is doom and gloom,” she said. “the news is filled with almost pure negativity; we hear horror stories. i’m more careful than i’ve been in the past, but i’m not going to live in fear or stop living – i’m just going to be smarter in what i buy for the business and myself. i think a lot of people are feeling the same way – you can’t control the economy, but you’re also not going to stop living. i hear that a lot from customers.”

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Increased spending, increased revenues and as consumers are standing up to pessimism, they’re also beginning to spend again, which will pump new life into the economy. Myatt believes her shop has weathered the storm, and is pleased to see business picking up. “Last year was encouraging with an increase,” she said, “and the first half of this year increased 27 percent over last year. i find that very encouraging.” radigan, too, has been encouraged by recent increases.

“For the first six months of this year, we’re up just under 50 percent in revenue,” he said. “a key market for us is people within two hours’ drive time: greensboro, charlotte, raleigh, etc., and we’ve seen an increase in business from all of those areas. People feel like it’s time to get up and travel again, but maybe not jump on a plane so much as get away for a couple of nights.” it’s not just an increase in guests at Knollwood house, it’s also what those guests are telling radigan. “i’ve been really chatting for the past year or so to get their sense of what’s going on with economy, travel and tourism, etc., and gotten a sense that they’ve previously delayed vacations and other expenditures, but things are on the rebound,” he said. “We see a sense of optimism with our guests and we’re very optimistic that we’re turning the corner.”

Due to the nature of a bed and breakfast, ratigan must stay in touch with other local businesses, especially the restaurants where his guests inevitably go for dinner. he said business appears to be picking up for those businesses, as well.

Expanding the business landscape in addition to improved conditions for existing businesses, the sandhills can look forward to some expansion. “We’re starting to see quite a bit of re-investment here,” coughlin averred. “even though the recession ended some time ago, we saw a lot of lingering effects of that and some businesses closing, but what we’re seeing now is those businesses being re-opened by new owners.” coughlin said the chamber has seen a “tremendous amount” of new members joining, which tells him the downward slide has stopped. additionally, he said he’s seen indications of larger-scale investment – including a developer who has stepped up to breathe new life into the old K-Mart property with a new Kohl’s, several restaurants and some other retail shops. “i think three signed at the beginning, but there will be more – that shopping center will fill up as the anchors get up and running,” he promised.

What’s key now is to support these businesses – remember the domino effect? a lot of it is psychological only. investors and consumers play as big of a part in the economic backand-forth as the businesses themselves, and if one gives in to fear, the others are bound to see negative side effects.

“We’re all in this together,” coughlin said, “and if a couple of businesses fail, that pulls us all down. if we can help new ones succeed, that will help the economy – it will get people back to work, create more disposable income and help us grow again.” and that growth has already begun.

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calendar september • october

23RD ANNUAL PINEHURST LABOR DAY FOOD & WINE FESTIVAL | September 2-4 | Pinehurst Resort | 800.486.4653, www.pinehurstwinefest.com COOKING DEMO | September 3, 10, 17, 24 & October 1, 8, 15, 22, 29 | NOON & 2PM | Elliotts Provision Company | 910.215.0775 WINE TASTING | September 3, 10, 17, 24 & October 1, 8, 15, 29 | NOON-4PM | Elliotts Provision Company | 910.215.0775 MOORE COUNTY CHORAL SOCIETY REGISTRATION | September 6,13 | 6:30PM | Brownson Memorial Presbyterian Church, Southern Pines | 910.692.8306 LUNCH & LEARN – PROTECT YOUR INVESTMENT | September 7 | 12:301:30PM | The Laser Institute of Pinehurst | 910.295.1130, www.pinehurstlaser.com SANDHILLS WOMAN’S EXCHANGE OPENING | September 7 | Historic Log Cabin in the Village of Pinehurst | 910.295.4677 KITCHENS...AND MOORE TOUR | September 8 | 10AM-4PM | 910.947.3188 OPENING RECEPTION FOR WATERCOLOR ARTIST AMY HAUTMAN | September 9 | 6-8PM | Campbell House Galleries, Southern Pines | 910.692.2787, www.mooreart.org

THE ROOSTER’S WIFE – JEFF & VIDA | September 11 | Poplar Knight Spot, Aberdeen | 910.944.7502, www.theroosterswife.org

TOM GRUBB PRESENTATION | September 12 | www.sandhillsphotoclub.org

AFTERNOON TEA WITH DR. ELAINE STATEN | September 13 | 2:30PM | Lady Bedford’s Tea Parlor | 910.255.0100 NC SYMPHONY - SCHUBERT’S “GREAT” SYMPHONY | September 15 | 8PM | Robert E. Lee Auditorium, Pinecrest High School, Southern Pines | 877.627.6724, www.ncsymphony.org CLASSIC CAR & TRUCK CRUISE-IN | September 16 | 5-8PM | Ledo Pizza, Southern Pines | 910.639.1494 JAZZY FRIDAYS | September 16 | 7-10PM | Cypress Bend Vineyards & Winery, Wagram | 910.369.0411 $5 PET RABIES VACCINES | September 17 | 11AM-3PM | Harness Track in Pinehurst, NC | 914.772.7873

$20 2-DAY PET MICROCHIP CLINIC | September 17-18 | 11AM-3PM | Harness Track in Pinehurst, NC | 910.772.7873 70th ANNUAL MOORE COUNTY MEN’S AMATEUR GOLF TOURNAMENT | September 17-18 | Hyland Golf Club | Dick Wilson 910.949.4675, flogger@embarqmail.com

KENNEL CLUB AKC ALL-BREED DOG SHOWS & OBEDIENCE TRIALS | September 17-18 | 8AM | Pinehurst Harness Track, Pinehurst | www.moorecokc.org MOORE COUNTY KENNEL CLUB DOG SHOW | September 17-19 | Harness Track in Pinehurst, NC | 910.772.7873 THE ROOSTER’S WIFE – JONATHAN BYRD AND GRACE PETTIS | September 18 | Poplar Knight Spot, Aberdeen | 910.944.7502, www.theroosterswife.org EMPIRE BRASS WITH ORGANIST DOUGLAS MAJOR | September 19 | 8PM | Village Chapel, Pinehurst | 910692-2787, www.mooreart.org KENNEL CLUB ANNUAL TOURNAMENT | September 19 | Bill Pace, 910.528.6265, k9bytes2@aol.com FRESH MARKET WINE GALA | September 20 | 7:30-9:30PM | Fresh Market of Southern Pines |910.692.2787, www.mooreart.org PINEHURST CROQUET CLUB INVITATIONAL | September 21-25 | Pinehurst Lawn & Tennis Club, Pinehurst | 910.255.6368, halliburton_2@msn.com BIG FALL SALE | September 22 | 1PM | 910.

692.3066, thewinecellartastingroom.com

7th ANNUAL FALL HARVEST FESTIVAL & GRAPE STOMP | September 10 | 126PM | Cypress Bend Vineyards, Wagram | 910.369.0411 ARTS IN THE PARK | September 10, 17, 24 | 10:30AM-NOON | Camelot Playground in Cannon Park, Pinehurst | 910-295-2817, www.mooreart.org

6TH ANNUAL ARTS SHOW & PREVIEW PARTY | September 30 | 6:30-9:30PM | Penick Village, Grand Hall of the Village House | sseawell@penickvillage.org, 910.692.0428

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42nd ANNUAL MALCOLM BLUE HISTORICAL CRAFT & FARM SKILLS FESTIVAL | September 23-25 | Friday 8:30AM-4:30PM; Saturday10AM-6PM; Sunday NOON5PM | Malcolm Blue Farm, Aberdeen | 910.944.7558, www.malcolmbluefarm.com FALL CLASSIC – NCHJA “C” HUNTER/ JUMPER | September 24 | Carolina Horse Park, Raeford | 910.875.2074, www.carolinahorsepark.com ANTIQUE CAR SHOW | September 24 | 9AM-3PM | Pinehurst Harness Track, Pinehurst | 910.235.8456 PINEHURST FALL DRESSAGE SHOW | September 24-25 | 8-5PM | Pinehurst Harness Track, Pinehurst | 910.692.1788 THE ROOSTER’S WIFE – LITTLE WINDOWS | September 25 | Poplar Knight Spot, Aberdeen | 910.944.7502, www. theroosterswife.org

AUDITIONS FOR THE TORTOISE VERSUS THE HARE | October 3 | 3:305:30PM | Tentative location: Southern Pines Elementary School Auditorium | 910-692-2787, www.mooreart.org LUNCH & LEARN – ALL ABOUT HAIR REMOVAL | October 3 | 12:30-1:30PM | The Laser Institute of Pinehurst | 910.295.1130, www.pinehurstlaser.com SWINGS FOR HOMES GOLF TOURNAMENT | October 5 | 9AM | Pinehurst No. 8 | 910.295.1934, rmartinez@sandhillshabitat.org FIRST FRIDAY | October 7 | 5-8:30PM | Grassy knoll by Sunrise Theater, Southern Pines | www.firstfridaysouthernpines.com THE TORTOISE VERSUS THE HARE | October 7-8 | 7PM | Southern Pines Elementary School Auditorium | 910.692.2787, www.mooreart.org

QIGONG AND TAI CHI IN THE GARDENS | September 26 | 9AM | Ball Visitors Center | Tricia Mabe, 695-3882

NORTH CAROLINA PASTEL SOCIETY | October 7 | 6-8PM | Campbell House Galleries, Southern Pines | 910.692.2787, www.mooreart.org

MOORE COUNTY CHAMBER OF COMMERCE GOLF CLASSIC | September 26 | 9:30AM | National Golf Club | 910.692.3926, dbunch@moorecountychamber.com

SHAW HOUSE VINTAGE COLLECTIBLE & ANTIQUE FAIR | October 8 | 9AM3PM | 110 Morganton Road and SW Broad Street, Southern Pines | www.moorehistory.com, 910.692.2051

AUTUMNFEST | October 1 | 9AM-4PM | Downtown Park, Southern Pines | 910.692.2463, www.mooreart.org

AFTERNOON TEA WITH ANNE GOODWIN | October 11 | 2:30PM | Lady Bedford’s Tea Parlor | 910.255.0100

CAMERON ANTIQUES STREET FAIR | October 1 | 8AM-5PM | 910.245.3055, 910.245.3020, antiquesofcameron.com

GROWING DAYLILIES | October 12 | 10AM | Owens Auditorium of Sandhills Community College | Tricia Mabe, 910.695.3882

OKTOBERFEST AT FAIR BARN | October 1 | 6PM | Fair Barn, Pinehurst Harness Track, Pinehurst | Ann Owen 910.295.0166, aowen@villageofpinehurst.org

FRESH MARKET WINE GALA | October 12 | 7:30-9:30PM | Linda Guerra 910.215.9353, trehuger@nc.rr.com

FALL-O-WEEN CARNIVAL | October 22 | 3-5PM | Aberdeen Lake Park, US Hwy 1, Aberdeen | 910.944.7275

HOLLY ARTS AND CRAFTS FESTIVAL | October 15 | 10-4PM | Pinehurst Historic Old Town Area | 910.295.7462 HORSE FARM TOUR | October 16 | 11AM-4PM | Southern Pines | 910.

246.3202, www.prancinghorsecenter.com AUTUMN IN THE PINES. USEF “A” HUNTER-JUMPER SHOW | October 20-23 | Carolina Horse Park, just off Hwy 211, between Aberdeen and Raeford | Andrew Ellis 910.637.2958, www.carolinahorsepark.com “PIECEFUL GARDEN” QUILT SHOW | October 21-22 | Dennis A. Wicker Civic Center, Sanford | www.heartsandhandsnc.org CLASSIC CAR & TRUCK CRUISE-IN | October 21 | 5-8PM | Ledo Pizza, 1480 US Hwy 1 South, Southern Pines | 910.639.1494 SANDHILLS HORTICULTURAL SOCIETY & STUDENT PLANT SALE | October 22 | 8AMNOON | Next to Steed Hall at Sandhills Community College | Tricia Mabe, 910.695.3882 THE SANFORD BRUSH AND PALETTE CLUB | October 22-29 | Mon-Sat 10AM6PM, Sun 1-6PM | Hale Center, 147 McIver Street, Sanford, NC VIOLINIST CAROLINE GOULDING | October 24 | 8PM | Sunrise Theater, Southern Pines | 910.692.2787, www.mooreart.org

SCOTLAND COUNTY HIGHLAND GAMES | October 1 | 8AM-4:30PM | John Blue House, Laurinburg, NC | www.schgnc.org

TCHAIKOVSKY’S FIFTH SYMPHONY | October 13 | 8PM | Robert E. Lee Auditorium, Pinecrest High School, Southern Pines | 877.627.6724, www.ncsymphony.org

PINEHURST SPRINT TRIATHLON | October 2 | 8AM | Pinehurst Marina, Pinehurst | www.setupevents.com

19th ANNUAL INTERNATIONAL SARDINE FESTIVAL | October 14 | 11AM2PM | Lake Aberdeen | 910.944.7275

A complete list of events throughout the Sandhills can be found on our website

STARTER HORSE TRIALS | October 2 | Carolina Horse Park, Raeford | 910.875.2074, www.carolinahorsepark.com

JAZZY FRIDAYS | October 14, 28 | 7-10PM | Cypress Bend Vineyards & Winery, Wagram | 910.369.0411

Community events you would like published in the calendar may be emailed to regina@pinehurstmagazine.com

www.pinehurstmagazine.com

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Shopping

southern Pines

tak of southern pines Autumnfest Saturday, October 1 come out and join us at Downtown Park in southern Pines for great family fun at the 33rd annual autumnfest. the festival will kick off at 9:00 am and will end at 4:00 pm. the event will feature crafts, concessions, local entertainment, youth activities/games, and foot races

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penick sixthannual

artshow andsale

Want a chance to go to Colorado, have a VIP tour of Coors brewing facility, perhaps even a chance to meet Pete Coors and have seats in the Coors box to see the Colorado Rockies game?

Like to play with lemurs? how about spending a day shadowing a WraL-tV anchor or a pastry chef? or going behind the scenes on a movie set or at the coca cola 600? or at the us open at the olympic club in san Franciscoo, including week-long pass for two? and maybe best of all, how about an opportunity to see beautiful art work or pottery from some of the sandhills finest artists? it is all part of an eclectic evening september 30 from 6:30 until 9:30 p.m. at the brand new and elegant Village house at Penick Village. the occasion is the Preview Party for the 2011 Penick art show and sale, which previews not only wonderful art but includes a number of auction items, featuring unique experiences rather than things. the art show and sale continues through that weekend and is open to the public at no charge. the annual art show features works by evelyn Dempsey, harry neely, susan edquist, suzy Morgan, Mary o’Malley, Joan Williams and many, many more. and it has been the impetus for a small but growing collection at Penick of works by area artists. each year proceeds from the art show and sale and the Preview Party benefit Penick’s Benevolent assistnace Funds which enables those residents who have outlived their resources to continue the rest of their lives at Penick Village.

For more information about the raffle tickets or the Preview Party, call the Penick Development Office at 692-0428

September 30: Preview Party 6:30-9:30PM October 1: Show & Sale 11-4PM October 2: Show & Sale Noon-3PM chances on the colorado trip include air fare and hotel accommodations for four as well as a ViP tour of new Belgium Brewing company, a very cool “green” facility with a lot of wind and solar energy in the mix. only 200 of the $100 chances will be sold.

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Fa

Container Gardens By family Home & Garden

Fall is a great time to experiment with texture and color in your container gardens. While mums and asters can be spectacular and classic in a fall container garden, there are lots of other choices that will last well beyond the first frost. Think about using perennials or trying out some cold-loving annuals in your containers.

For more tips on container gardens, see Gulley’s Garden Center!

Containers Make sure your containers are made of material that will stand up to freezing and thawing. Ceramics, terra cottas and thin plastics may not stand up to extreme temperature variations. Try containers made out of fiberglass, metal, thick plastic, stone or concrete.

sedum

Perennials Fall is the season to try hardy perennials in your container gardens. Have fun and experiment with color combinations.

Use purples and oranges, mixed with bright greens and deep reds. Some hardy perennials for fall containers are:

Creeping Jenny

• Coral Bells • Sedum • Grasses • Smokebush • Lambs Ear • Ivy • Creeping Jenny • Ornamental sweet potato vine • Hens and Chicks

lambs ear

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COlD-lOVinG annUals There are also lots of annuals that look great and will last well past the first frost. Try some of these cold-loving annuals.

• Flowering cabbages • Flowering kales • annual grasses • sages • Flaxes • Pansies • Creeping Wirevine • new Zealand Flax

neW Zealand FlaX

FloWerinG kaleS

panSieS

Try combining different heights and forms, or go simple and pot a single dramatic plant in a beautiful container. a single plant in a wonderful pot can look stunning. Try grouping your containers – by grouping your containers you can really change the look of an area. you can also change the look by moving your containers around in the grouping. This is especially true since asters and mums get tired looking, and when they do you can easily move them to an out-of-the-way spot.

Try using some pumpkins or decorative gourds to unify your design or add a bit of whimsical surprise!

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Kitch1ens captivating

Flooring, Appliances and Window Treatments Last issue, we explored how to have your own captivating kitchen, focusing on some of the larger elements, such as countertops and cabinets. But we’d be remiss if we stopped there. For there’s still a lot more to do….

BY ILLYSE LANE

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Let’s face it.

Your kitchen is a big deal.

It’s more than where you sit to eat. It’s your gathering place. Your read-the-morning-paper place. Your fix-your-kids-a-snack place and have-a-glass-of-wine space. It’s where company congregates. “The kitchen is the heart of every home,” says Wayne Haddock of Pinehurst Homes.

Because of this fact, it only makes sense for you to have a kitchen that you enjoy spending time in. A room that reflects your sense of style. And to get it the way you want it, you may have to make an investment. But out of all the home improvement projects you could choose to undertake, a kitchen renovation is the smartest. “A renovated or updated kitchen will add significant value,” says Haddock. “Money spent here yields high returns not only with personal enjoyment but in real estate value.”

Simply put, if you’re thinking about redoing your kitchen, know that you will not only get the benefit of enjoying it now, but the added benefit of offering potential home buyers a kitchen that has all the bells and whistles they crave, should you decide to sell in the future.

“If someone is going to buy a home, they are either inspired by an updated kitchen or turned off by the cost of remodeling an outdated one,” says Alex Bowness of Bowness Custom Homes. “It is the most important room in the house.”

When undertaking a kitchen renovation, cabinets and countertops will surely be on the top of your list.

These two elements will set the tone of the room, establishing the color, theme and style. But in order to pull everything together, it’s essential that the same level of attention be paid to the rest of the details, whether it’s the appliances, flooring, fixtures or backsplash.

With so many details to consider, it may make sense to seek advice from a professional. We consulted a few local experts to get their take on three essential elements: appliances, flooring and window treatments. Here are their recommendations…

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The Kitchen Workhorse: Your Appliances cooktop ranges, ovens, refrigerators, microwaves and dishwashers. numerous brands and endless styles offered at various price points. how do you know where to begin? “it’s really a personal decision. You need to ask yourself what’s important and if the appliance makes sense for the way you live,” says craig Baggett of Kees appliance center.

While there are definite trends to the styles homeowners are buying, Baggett explains what you should be thinking about when you shop for your core appliances.

Your appliances

Refrigerators: the most popular style is the French door refrigerator, with two doors on top and a freezer drawer on the bottom. While this style has actually been around for a long time, its resurgence as a popular choice is due to the fact that the French door refrigerator now offers an icemaker and water dispenser in the door. and, even though its dimensions are the same as the traditional sideby- side refrigerator, the French door refrigerator freezer drawer can fit more, making it an especially attractive option for families with children.

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Microwaves: these da ys, a convection microwave, which can function either as a traditional microwa ve or another oven so you can cook to a certain temperature, is the mi crowave of choice. this can be an especially attractive option when entertaining.

Popular Finishes: stainless steel still ranks number one, followed by black, as well as custom panels from designers. and a tip for keeping that stainless clean? get something that is certified for stainless steel, and don’t use a product with ammonia in it.

Dishwashers: Double drawer dishwashers that allow you to run two different cycles simultaneously are in demand. is it for you? “ask yourself how many times a week you run the dishwasher,” suggests Baggett. “if you’re a retired couple who only runs it a few times a week, this is a perfect choice.” if you’re running the dishwasher every day, a standard dishwasher may be a better option. regardless of the model, the one request Baggett gets more than any other is for a quiet dishwasher. “stainless steel interiors offer a more quiet cycle,” says Baggett. “there are also delayed cycle options, so you can run the dishwasher late in the night after you’ve gone to bed.”

Oven and Ranges: Double ovens continue to be popular, as well as having one convection oven. and homeowners also desire cooktops of at least 36 inches, which allows the option of five burners.

But do you splurge on the Wolf or the Viking? “there are different reasons for wanting these brands” says Baggett. “it could be that you love to cook, or that your friend has one and swears by it.” the best way to decide is to consider the way you cook and determine if the unit warrants the investment.

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Put Your Foot Down: Flooring “Even if you just wanted to spruce up an area, the floor is a great place to start,” says Ted Rhodes of Flooring America of Pinehurst. “It can add a whole new dimension to a room.” And in case you haven’t been in a flooring store in a while, you’re in for a surprise. “There are no cookie-cutter plans for a kitchen. There’s such a large selection that you will find something to meet your needs,” says Rhodes.

Considering your lifestyle plays an important part in your decision. The top three choices today are:

Hardwood: Hardwood floors are consistently in demand, especially if you are tying two rooms together or flooring a large kitchen that opens into another room. “You do want a smooth transition from room to room, so it is a good idea to have the same surface in those types of big spaces,” says Rhodes. Available in many different stains, this timeless, traditional choice is always going to add to the look of your kitchen.

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Ceramic Tile: This type of floor adds texture and ties in well with granite and other types of countertops. Looks include stone, tumbled marble, and even porcelain, which lends itself to resemble high gloss marble. Often, a rug is used in conjunction with ceramic tiles since the tiles do provide a harder surface.

flooring

Custom tile flooring by Flooring America of Pinehurst

Luxury Vinyl Tile: This growing segment of flooring products is not the old style vinyl that you may be thinking about. Offering a softer option due to a slight cushion on the bottom but the look of either ceramic tile or hardwoods, homeowners are turning to luxury vinyl for comfort. This is also an easy product to take care of; a damp mop is all you need.

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Enjoying the View: Window Treatments “Choosing the right window treatments is a matter of taste and function,” says Diane Robinson of Colony Shade and Custom Closet. “Some windows lend themselves to shutters, and others may be a better fit for something that lifts off the window, providing a clear view.” It’s also essential to consider how much sun protection and privacy you want. Robinson offered her tips for choosing the right treatment your window.

window treatment Shutters and Wood Blinds are classic choices if you’re looking for more coverage. They provide a look that never goes out of style. They can also be cleaned simply by being wiped down, making them a good choice for an area that is more prone to grease or dirt. These days, shutters are made of poly-wood, making them easy to take care of. And with a shelf life of 20 to 30 years, they can also add value to your home appraisal – something other types of window treatment cannot do.

Hunter Douglas Silhouette and Nantucket are perfect choices for shades that add décor to the room when lowered, but when raised, disappear, blending the ideal combination of beauty and functionality. These styles support the trend of homeowners gravitating away from heavy draperies and moving toward lighter-looking options. If you are going to go with a shade, Robinson recommends choosing a neutral color. “You don’t want the coverings taking the stage away from the room,” says Robinson. “You want beauty that complements.” A neutral color shade will still be useful should you decide to change the paint color of your room down the road.

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get started

Get Started

if you’re feeling motivated to begin your kitchen redo, do your homework, including asking for and checking references. the person you hire to either build your new home with your new kitchen or renovate your current kitchen is one of the most important decisions you’ll make. and then, to get the kitchen you have only imagined, be open minded. Kitchens today are all about high-quality products in a space that is utilized well. “a renovated kitchen, with several entrance points and features such as an eating bar, a breakfast room, a sitting area with sofa, television or fireplace, and even outdoor seating becomes the backbone for the family,” says Bowness. “sometimes, the best plan may mean tapping into a nearby laundry room, or incorporating a dining room. a builder or designer can provide you with options that maximize your space.” after all, you’ll be spending a lot of time in your kitchen. and you’ll want to enjoy it.

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book review by Robert Gable

CAMPY:

By Neil Lanctot >> Simon & Schuster >> 516 pages >> $28

The Two Lives of Roy Campanella

Adversity is something we all have to face in our lives. Whether that adversity is great or small, arrives seldom or often, our reaction to it reveals our character. People who manage to thrive in the face of adversity tend to become our so ciety ’s hero es. Roy Campanella is one such hero who went through some difficult days. One minute he was a three-time MVP catcher for the Brooklyn Dodgers, the next he was paralyzed from the neck down. CAMPY is the insightful story of his life and times.

“Campy” grew up in Nicetown, a neighborhood in Philadelphia, Pennsylvania. As a kid he loved to play baseball and then watch as many games as he could. By age 14 he was a precociously talented youngster playing solid baseball for the local team.

Scouts from the Negro Leagues came calling in 1937, and at the age of 15 he was a full-time baseball player.

Author Neil Lanctot begins with a prologue, tells Campanella’s story over the course of 20 chapters, then follows with the acknowledgments, Roy Campanella’s batting record, notes, and an index. He places all the events in Campanella’s life into the context of American society as well as to events happening worldwide. He also gives a complete account of what happened to whom, and why. Lanctot thoroughly commands his subject matter. This is his third book on baseball (the first two are FAIR DEALING AND CLEAN PLAYING and NEGRO LEAGUE BASEBALL).

The racial barrier was still in place when Campy started playing for a Philadelphia-based black independent team, the Bacharach Giants. The owners hustled for whatever box-office receipts they could get, and the players in turn hustled for their chance to make anything at all. Campy proved to be an eager student of the game as he honed his skills and learned the science behind the catcher position. After eight years in the Negro Leagues, he got his break into Major League baseball when Branch Rickey and the Brooklyn Dodgers offered him a contract.

Even so, the money was not on the scale it is today. Can you imagine a current-day All-Star Baseball player working at the local YMCA during his off-season? Or needing to start a liquor store as a side business to ensure a nest egg for retirement?

Campy did. The sports and entertainment scene certainly has changed since the 1950s.

Roy Campanella wasn’t perfect, as he would freely admit. He had his share of problems, like all of us. The circumstances behind his late-night car accident in January 1958 remain cloudy (but we do know he wasn’t coming back from choir practice). He struck out in his first two marriages before getting it right the third time. After his accident, he had to carve out a new life, one that didn’t find him catching pitches behind the plate. Frustrations and anger from dealing with life in a wheelchair – 35 years of daily hassles, dealing with inconveniences, extended hospital stays, and constant physical pain – could sometimes overwhelm him.

Part of what endeared him to teammates and fans was his ability to easily make friends with others. Lanctot notes, “Campy, as always, not only knew how to get along with people but was hard not to like with his laid-back but quick-witted ways.” He could certainly throw out runners with a quick arm and slam home runs. “But,” Lanctot observes, “what ultimately distinguished Campy from other elite jocks was his personality. Here was a celebrity who was anything but bland and who exuded color from every pore.”

From the day in October 1958 when he was honored at Yankee Stadium to the day he died in June 1993 at age 71, “He was no longer just a ball player, but a symbol of something much more.”

Lanctot doesn’t miss a beat, and he supports his story with observations and conclusions based on painstaking, detailed research, league records and interviews.

(Great tidbit: before Campanella broke into the big leagues, he was training with another major-league hopeful, Chuck Connors – who went on to star in the TV series THE RIFLEMAN.) This is a balanced and comprehensive rendering of Campanella – the man, his talent and his tribulations.

At least nowadays your race doesn’t exclude you from playing in the Major Leagues. What does matter is your talent, ability and desire – you can’t fake the ability to hit a curveball. Roy Campanella had that ability, and he wanted to play baseball more than anything else.

Tragically stripped of the chance to play, his reaction was all the more admirable. He didn’t give up, he didn’t complain publicly. He tried to keep an even-tempered demeanor as his way of getting through a paralyzed life.

He did his best in the face of adversity, and that’s all any of us can do.

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living

LEGEND Pinehurst Resort member has shot his age a staggering 1,200 times

If you’re looking for some good odds on the golf course, Mike Asztalos is as close to a sure thing as you’ll find.

At 5-foot-10, 180 pounds, a floppy hat hiding his balding head and knee-high, flesh-toned stockings protecting varicose veins, he’s not exactly an intimidating figure as he strolls to the first tee.

But mention Asztalos in Pinehurst Resort golfing circles and it’s as if you’ve engaged in a conversion about Ben Hogan, Sam Snead or Jack Nicklaus.

“He’s a freak of nature,” friend

and golfing buddy Harvey Albright says when describing Asztalos.

Asztalos is not a professional golfer, doesn’t blast his drives 300 yards or is one of the Sandhills’ teenagers dreaming of making it on big on the PGA Tour. In fact, Asztalos is rather sheepish about his remarkable golfing accomplishments and often wonders what all the fuss is about.

“Maybe I’m a little behind the times biologically,” says the 86-year-old Asztalos, who has shot his age or better more than 1,200 times.

Asztalos first shot his age when he

BY DAVID DROSCHAK PHOTOS © DAVID DROSCHAK

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Mike Asztalos poses with a group of senior golfers (left to right) Harvey Albright, Asztalos, Floyd Herndon and Dave Campbell.

was living in his home state of Wisconsin – a 67 at the age of 69. But since retiring to Pinehurst in 1995, Asztalos has been able to record the feat more than 120-130 times a year – most since reaching his 80s.

The day I followed Asztalos for 18 holes on Pinehurst No. 6 for a feature story in Pinehurst Magazine, he carded a 74 and didn’t play particularly well by his standards.

“I never thought too much about it, but the guys talk about it so much so I though geez, I can keep going and keep track of it.

I probably shoot my age more than 9 times out of 10.”

Asztalos chuckles when asked if it’s more difficult to shoot his age or make a hole-in-one, which, by the way, he has accomplished five times in his 73-year golfing career, which started as a 12-year-old caddie outside of Milwaukee.

“A hole-in-one is kind of an accident,” he says. “I think shooting your age takes a little more.”

The odds of an amateur recording a

hole-in-one is 1 in 12,750, while there are too many variables to be able to calculate any odds for shooting your age, although it is very unlikely for most of the golfing population.

A large portion of golfers aren’t good enough to even think of accomplishing the feat, while the small percentage of talented players who might be able to shoot their age often see their talents diminish drastically as they become seniors, let alone into their 80s.

And the scores posted by Asztalos are legitimate. The foursome he plays in putts everything out (even from six inches) and they play from the regular men’s tees, which measure at least 6,000 yards.

Asztalos is pretty automatic, splitting

the fairway with his 220-yard drives and hitting greens on a regular basis. And his putting stroke, which normally is the first skill to fade for older golfers, remains steady. However, it is harder than it looks.

“I will say that in order to shoot good rounds you have to really work at it,” he says. “I am not one of those guys who can just play, when I score well I have to really concentrate and really grind it.”

When the Pinehurst Legends Championship rolls around this October, Asztalos will be defending his title – for the sixth straight time.

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The 86-year-old Asztalos reviews the scorecard from a recent 74 he shot on Pinehurst No. 6.

golfers who are 80 years old or older.

Last year, a 90-and-over division was formed that included seven players.

“I wanted to get at last 20 players that first year or I said I wasn’t going to do it,” Bennett says. “We ended up with 40 who signed up. We went out to the course and I expected the winner would shoot in the 80s. Well, Mike comes in with a 72 and we had about four or five other guys who shot in the 70s that first year. We got off to a pretty roaring start.”

The resort awards its iconic Putter Boy trophies to the Legends winners, and a banquet after the championship includes – of all things – hot dogs and beer.

“You would be amazed at how these guys gobble up the hot dogs,” Bennett says. “There is something about competition, particularly among the really good players, but the Legends Championship is designed to be more of a celebration of people in their 80s still playing the game of golf.”

Asztalos shot 72 in 2005 to win the first Legends Championship, and followed his titles up with rounds of 72, 71, 75, 74 and 76 as the only gross score winner in the event’s six years.

“One of the sadness of this tournament is we lose a lot of them every year,” Bennett says. “But these guys are pretty amazing. We’ve got a couple of hot-shot 90-year-olds coming in this 66 | PINEHURSTMAGAzINE.COM

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year. And of course every year we have rookies, and the rookies can’t wait to get into this tournament. We’ve got a couple of people who will challenge Mike this year. But he’s so tough, so steady that he’ll be hard to beat.”

“I hear there are some new studs ready to take over,” Asztalos says. “Listen, your window of opportunity is so narrow at this age. The objective is to stay alive for the next year.”

Asztalos was never more than a “weekend golfer” before retiring to Pinehurst. Between his service in World War II (a fighter pilot) and the Korean War (nuclear weapons squadron), his job (37 years at Wisconsin Electric Power Co.) and family life (wife Marjorie and two sons); Asztalos never had ample time to hit the links on a regular basis.

“I had a chance to play six days a week when I moved to Pinehurst and got the consistency I didn’t have prior to that,” he says.

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lee hansley

His golfing was also interrupted 28 years ago by double bypass surgery.

“I’m lucky I’m in as good of health as I am. The doctors told me the bypass surgery would last about 10 or 15 years.

Of course I’m going on 28 (years) now. I really don’t work out or anything, but I try to take care of myself. I’ve got the pot, though,” he says, smacking his belly.

Asztalos still crouches to read putts, and is able to pick his ball out of the hole with relative ease.

Asztalos’ golf game is simple, just like his life. No cell phone, no computer and wife Marjorie has never driven a car in 63 years of marriage. She also doesn’t play golf.

“She does her thing and I do mine,” Asztalos says. “She is kind of excited now about my golf game because people always say ‘Mike is a good golfer’ and she’s kind of proud of that.”

At 86, Asztalos admits he thinks about passing away, just not on the golf course.

“Hey listen, young guys don’t think about dying, but I enlisted in the Air Force as a teenager during WWII and we knew that our chances of surviving would not be good. The losses were so tremendous in

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Asztalos gives a fist pump following a birdie putt on the 18th hole to cap yet another round shot under his age.

those days on the air crews. Whenever you flew you took a chance. You didn’t get hazardous duty pay for nothing.

“So, when you talk about death, you just hope you survive somehow to the next day,” he says. “I don’t worry about dying on the golf course because there is nothing you can do about it anyway – maybe when I miss a shot and scream and holler and my blood pressure goes up. Hell yes, I get mad on the course.”

The fun of competing, even well into his 80s, remains a source of youthful stimulation for Asztalos.

“One thing about golf compared to competition in business is there are set rules and you stay within those rules and you don’t compete unfairly. Everybody is competing on the same level.”

Well, everybody except Asztalos.

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chef’s corner copy & recipes by Mark Elliott, Elliotts on Linden

PHOTOS ©MCKENZIE PHOTOGRAPHY

Dry rub style ribs For the rub 2 tablespoons paprika 1 tablespoon black pepper 1 tablespoon dark brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons celery salt 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon cumin 1/4 teaspoon cayenne pepper

For the mop sauce 2 cups distilled white vinegar 1/2 cup water 1/2 cup Dijon mustard 1 tablespoon salt 2 cups hickory chips or chunks, soaked in cold water

1. Wash the ribs and blot dry with a kitchen towel. Remove the thin papery skin on the back of each rack of ribs.

2. Combine the ingredients for the rub in a mixing bowl and stir to mix. Rub the dry mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate for at least 4 hours – preferably overnight.

3. Set up the grill for indirect grilling and preheat to medium (about 350 degrees). Place a drip pan in the center. If using a gas grill, place all the chips in the smoker box or smoker pouch and preheat the grill to high. When smoke appears, lower the heat to medium. If using a charcoal grill, toss the wood chips on the coals.

4. Place the ribs on the grill over the drip pan and cover the grill.

Cook the ribs 1-1/4 to 1-1/2 hours. Start basting with mop sauce after 30 minutes, basting every 20 minutes. If using a charcoal grill, remember to replenish the coals. The ribs are done when the meat is tender.

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BBQ

Wet barbeque sauces for ribs

For the following recipes, just follow the same guidelines laid out in the dry rub recipe using the wet sauce in place of the mop! I like to cook the ribs dry with salt and pepper or a complementary rub and then start applying the wet sauces about 45 minutes. experiment with different wood chips.

Malay barbeque sauce

Thai style barbeque

Slaw builder

(Good with or without smoke) 1 cup oyster sauce 1/2 cup soy sauce 1/2 cup ketchup 1/2 cup brown sugar 1/4 cup chopped garlic 1/4 cup chopped ginger 1 cup diced onion 1/8 cup hot chili sauce 1/4 cup oil

thai marinade (ribs)

basic slaw

heat oil in thick-bottomed sauce pan; add onions, garlic, and ginger. Sauté for approximately 4 minutes. add remaining ingredients, bring to a boil and turn to a simmer for 15 minutes. Cool and use.

Bourbon barbeque 1 1/4 tsp ground cumin 1 cup basic barbecue sauce 1/4 cup chopped fresh cilantro 2 Tbsp minced red onion 2 Tbsp bourbon 2 tsp chili powder Place in a sauce pan. Bring to a boil and simmer for 10 minutes. Cool.

1 bunch cilantro 6 cloves garlic 1 tsp. crushed black peppercorns 3 tsp. lime zest 1 Tbsp curry paste 4 Tbsp nam pla (fish sauce) 1/2 cup coconut cream 1 1/2 cups coconut milk

Method: Place all the ingredients in a blender or food possessor and puree. note: I like to pre-cook the ribs with a dry rub of salt, pepper and ginger for about 1 1/2 hours. Cool, then chop into small pieces and then marinate overnight.

Pulled Pork 5-6 lb. pork shoulder 2 Tbsp cumin Salt and pepper 1 Tbsp chili powder 1 Tbsp onion powder 1 Tbsp ground mustard 1 tsp smoked paprika Vegetable oil to help coat spices

6 to 8 cups shredded cabbage 1 cup sliced onion 1 cup shredded carrot 1/2 cup mayonnaise 1/2 cup buttermilk 3 Tbsp sherry vinegar 1 Tbsp Dijon mustard Salt and pepper to taste

Method: Combine the wet ingredients and pour over the vegetables. Let stand for about an hour.

Great flavor combinations for slaw: Dill and lemon, cilantro and jalapeño, sweet chili sauce, mustard seeds, apples and vinegar

Dress shredded pork with your favorite barbeque sauce or condiment.

Rub pork shoulder with copious amounts of dried spices above and let sit in refrigerator overnight.

Bake in 325 degree oven, covered in foil for 4-5 hours or until very tender. Let cool. Shred by hand.

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healthy living

advance lasik 2011 in

BY Neil Griffin, MD, Corneal Disease, LASIK and Cataract Specialist

Ophthalmologists from around the world have spent years researching and perfecting surgical techniques to eliminate dependency on glasses and contact lenses. The concept of corneal refractive surgery is to change the shape of the cornea so that images seen will be focused on the retina. There are two main types of laser refractive surgery available in the U.S.: Photorefractive Keratectomy (PRK) and Laser Assisted In-Situ Keratomileusis (LASIK). In PRK the surface of the cornea is treated with the laser. The surface cells then heal over the treated cornea, usually in three to five days. While PRK results in more post-operative discomfort and slower visual recovery, it may be the best refractive surgery option for many patients.

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Dr. Neil Griffin, corneal disease, LASIK & cataract specialist states, “LASIK was developed to give faster results with less discomfort. Here, a thin flap of corneal tissue is created, gently lifted and excimer laser treatment is applied to the cornea below. The flap is placed back over the treated cornea. Originally, a blade was used to make this flap but the femtosecond laser has almost entirely replaced the older blade method.

Both surgical options, PRK and LASIK, have their advantages and disadvantages. The surgeon determines the most appropriate procedure for each patient during the pre-operative evaluation based on the glasses prescription, corneal tissue thickness and other factors�.

Lasik has been available in the US for over 10 years. During that time technology and experience have improved vision outcomes and the safety of the procedure.

Third generation lasers now provide customized treatments to reshape the cornea.

The incidence of glare and halos is now much lower with custom treatments, giving a higher quality of vision to LASIK patients.

While glasses are the safest method to correct vision, for many individual’s glasses are a significant inconvenience and may limit activities. All surgical procedures have risks, including refractive surgery. Contact lens wear can also have significant risks. “The preoperative examination is critical to evaluate individual risk. The degree of the refractive error, the eye exam and general medical health are important factors. Recent technological advances in corneal imaging allow us to detect subtle findings that might increase risk for LASIK.”

LASIK was developed to give faster results with less discomfort. ~ Dr. Griffin

The American Society of Cataract and Refractive Surgery announced, worldwide, an average of 95.4 percent of LASIK patients are satisfied with their new vision, according to the first review of the world body of scientific literature.

Dr. Neil Griffin, MD, Corneal Disease, LASIK & Cataract Specialist, has provided medical and surgical care at Carolina Eye Associates, Southern Pines, NC, since 1994.

For more information on LASIK, diagnosis and treatment of eye diseases visit www.carolinaeye.com.

healthy living

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Chairman’s Choice Potter Built His Business From the Ground Up

BY BRENDA BOUSER

WestMoore – Although there have assuredly been other such occasions, Michael Mahan recalls two “magical moments” of particular importance in his life. one occurred as he played irish airs on his flute for a young woman with a softly gaelic accent. it was his first date with Mary holmes, but he was smitten and she apparently equally so. Mary is now his wife. the second moment of magic took place quite a few years earlier, occurring the first time Mahan saw a seagrove potter throw clay on a wheel. Mahan is now the resident talent behind his From the ground up Pottery between seagrove and robbins.

Mahan is also the chairman’s choice potter for the 2011 Pottery Plus Auction, which will be held saturday, october 1st, at the country club of north carolina. in addition to being the traditional fundraiser for the Firsthealth hospice Foundation, the event will this year allow the community to celebrate the

opening of the new Firsthealth hospice campus on highway 15-501 in Pinehurst.

Auction chair holly Floyd finds a certain irony in the name of Mahan’s business and the new campus since both have made their way “from the ground up.”

“We are really excited about the new campus,” says Floyd. “it brings an entirely new perspective to Firsthealth hospice & Palliative care and its level of caregiving, one that this community has asked for and needed for a long time. this is a great time for hospice care in Moore county.”

The making of a potter Michael Mahan tried making a living in several different ways before finding his life’s work in pottery. “it’s a very personal experience, creating pots,” he says.

As with many Pottery country potteries, From the ground up is reached via nc 705, the aptly named “Pottery highway.” signs promoting dozens of pottery ventures pop up all over the scenic

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byway that begins near seagrove and travels through randolph county before entering Moore county near the Dover and Westmoore communities and ending near eagle springs.

Ben owen iii is a From the ground up neighbor, and 2010 chairman’s choice potters sally Larsen and Mo McKenzie of Fireshadow Pottery are friends. “the pottery community is the community in which we socialize,” says Mary holmes.

Pottery country potters are generally of two backgrounds: those who claim at least two generations of the pottery soul and those who somehow brush up against it and are somehow mystically charmed. Michael Mahan, he of the “magical moments,” comes from the second group.

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Mahan grew up in Miami, but ventured into north carolina as a high school sophomore in the early 1970s to live with his father in Waxhaw. A few years later, he enrolled in n.c. state university, “not really knowing what i wanted to do,” he says, but where he learned he could write.

During a newspaper internship with in Monroe, north carolina (near charlotte), he wrote a couple of stories on pottery that piqued his interest. After returning to n.c. state, he took a couple of classes at the university’s craft center. only later, while working as a reporter for the courier-tribune in Asheboro, did his passion for pottery really take hold, though. “sitting there, with a pot on a wheel, is just magical,” he says.

Because his first wife was also interested in pottery, Mahan joined her in pottery classes at Montgomery community college. eventually, the time seemed right for a major change. “it just seemed like the perfect opportunity to open a shop,” Mahan says. “i was tired of writing about interesting people. i wanted to do something interesting myself. i decided to quit my job and do pottery full-time.”

Mahan and wife Jane Braswell opened the Wild rose Pottery in the Whynot community in 1986, creating their first showroom from an old house they had bought and disassembled in clemmons and then moved to the Wild rose property.

A similarly reconstructed house, this one a two-story building from Advance, became their workshop. eventually, four old buildings found new life on the Wild rose site. Mahan’s father – the boys’ camp entrepreneur who didn’t understand how a decent living could be made in pottery – helped put the first one together, but died before the second had arrived for reconstruction.

“My father was in the naval Academy when he met my mother and chose to marry her rather than pursue a career in the navy,” Mahan says. “the thing that influenced me most about him was his ability to make his dreams come true. he was a visionary. he decided to open up a boys’ camp in the Florida Keys when i was a kid, and for 12 years, i spent my summers in the Florida Keys, first as a camper, then a counselor and finally as co-director when i was just 18.”

the fall kiln opening at From the ground up is celebrated on the first saturday in october as the r.D. Mahan Kiln opening and turkey roast.

From the Ground Up After a dozen or so years with the Wild rose, Mahan and Jane Braswell decided to end a partnership that had also produced three children. A division of property gave Mahan the 30 acres where he would start his new life. the name for the new venture, From the ground up, pretty much came from out of nowhere. “i was jogging one day, and it just popped into my head,” Mahan says.

Mahan admits, however, that the concept of “starting over” seemed appropriate for his new venture, especially when coupled with the image of “clay ‘from’ the ground and then ‘up’ on the wheel.” he opened his current shop in its crestwood road location in 1998 and, as with the Wild rose, has fashioned a rustic compound out of several buildings.

A house that is now used for storage dates from the time of the original owner, W.J. stewart, a potter and moonshiner of the 1890s.

Although she was a citizen of the world, born, raised and schooled in ireland with subsequent stopovers in england, Australia and new zealand, she warmed quickly to the briars and chicken huts of the From the ground up landscape and to Mahan’s children – the sons Wil and Levi (now his father’s apprentice) and daughter chelsea. the two were married in 2006, and Mahan has since built a wall outside their combination gallery and living quarters that reminds her of the rock walls of ireland.

Mary, whose professional background is in project management, handles the business end of From the ground up, dealing with administrative matters, customers and orders, but will take on some elements of pottery work – “everything except throwing and glazing” – when necessary.

“When we have a deadline, i’ll do whatever it takes to get things finished,” she says.

Despite the fact that she lived most of her life before Pottery county thousands of miles away, she believes she is where she was meant to be. A fortune teller

16th Annual

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Pottery Plus Auction Saturday, October 1, 5:30 to 8:30PM

Held at the Country Club of North Carolina, Pinehurst and benefitting FirstHealth Hospice & Palliative Care. Featuring silent and live auctions, cocktails and hors d’oeuvres. Tickets are $65 per person. For more information and tickets, call (910) 695-7510.

After he and his children found shards of stewart’s salt-glazed work on the property, some with an identifying name stamp, Mahan was encouraged to launch a search for an intact pot. When he finally found one, at an auction in Asheboro, he lost it to a collector who paid $8,000 for it.

Life with Mary Mahan met Mary holmes in 2002 at a raleigh leadership program that he had been coaxed into by a friend. she was a class ahead, and he won her heart by playing the flute.

once told her that she had been a potter in a previous existence, and she has carried the wares of an irish potter with her throughout her peripatetic travels. in addition to helping out with the pottery, she works part time at a holistic health center in southern Pines. Many of her clients are dealing with serious illness, and some are hospice patients, which makes her especially tuned into the Pottery Plus Auction and the Firsthealth hospice Foundation that benefits from it. “i am a very big supporter,” she says.

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Mahan’s pottery the two Mahan creations chosen as chairman’s choice pieces bear his signature tree design, a tribute to the neighboring uwharrie Mountains. Like most of Mahan’s work, they are based in the seagrove pottery tradition. “they’re influenced by traditional seagrove shapes, since i learned the craft here,” he says. “A lot of my work just evolves. it’s influenced by what i see.”

Mahan’s work is also influenced by the natural materials of the region. A favorite clay comes from his property, and he prefers the natural glaze of the traditional wood kiln.

“Most of my work at this year’s auction – the chairman’s choice pieces, for sure – is fired in my wood kiln that i built by myself in the summer of 2009,” he says. “the subtle glazing and flashing on the pieces is all from the ash and atmosphere inside the kiln.”

Mahan’s glazes include the southwestern glaze he developed two decades ago from a matte turquoise base and the newer celtic green, a combination of an ash glaze atop a glaze made from rock dust from an Asheboro quarry.

Although he has experimented with more artistic expressions, he is known for his functional pottery – plates, pitchers, mugs, bowls, casseroles and candle holders – and for his “soul pots,” so named because he believes he puts “a little bit of my soul” into each one. “they’re designed to absorb and release positive energies of love and kindness,” Mahan says.

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“A lot of my work just evolves. It’s influenced by what I see” Mahan says.

PHOTO ©MCKENZIE PHOTOGRAPHY

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Reasons

Why Now May Be the Right Time to Choose a Retirement Community

these days, many retirees are waiting to sell their homes – reluctant to take that step in a down real estate market and make plans for the next phase of their life. however, this may not be the best plan of action for your health – or for your finances. take time to evaluate what the right choice is for you by considering several facts about seniors and the economic climate today.

1: The Real Estate Market Isn’t Getting Better Many believe that we just need to wait it out, and the real estate market will recover to its pre-recession levels. unfortunately, experts say that just isn’t realistic. on March 21, 2011, Meredith Whitney, a financial analyst and frequent contributor to cnBc and other news outlets, stated: “Banks are resuming their foreclosure process, so you’ll see more property come on the market that will have a significant pressure on home prices. home prices will be down another eight percent, 10 percent in the next 12 months.” it is very unlikely that we will see real estate prices and home sales skyrocket like they did around 2006, and that does not mean you should just sit tight and hold onto your home – or that your home won’t sell. “houses are selling – not for the same price they would have in 2006,” says senior living expert rick hunsicker, who visited at the Village at Brookwood at the end of June.

Just because a home won’t sell for what it would have in 2006, it doesn’t mean you are losing money if you sell now. For many individuals who bought their homes years ago, home value prices are still on the expected rate of historic increase.

2: When You’re Tied to a House, You Have Less Control seniors today want to have control of their lives, but it’s hard to have control when a significant portion of your money is tied up in your house, even when your house is paid off and you own it.

For example, if you live in a neighborhood where young families have lost a job and there are foreclosures, you cannot control the value of your house.

houses do not help you age successfully like a retirement community does. successful aging occurs when seniors avoid disease, remain engaged with life, and maintain high cognitive and physical function, hunsicker explained. With physical and cognitive programs for wellness, on-site dining, social and volunteer programs, security features and on-site health care if needed, a retirement community offers much more than a house.

“People who live in retirement communities are more fit than those who do not because it’s right down the hall,” hunsicker said. the socialization of a retirement community also has important health benefits. “research shows it has an effect on your immune system, blood pressure, brain health and memory, amount of physical activity, depression, nutrition and relationships,” hunsicker said.

3: Demand for Retirement Communities May Outpace Supply in a Few Years new construction of senior living housing is way down. “it’s unlikely that you will see many brand-new retirement communities opening up in the next three to five years,” hunsicker said. “the current retirement communities that are open today … are probably what you are going to have to choose from in the next three to five years.”

“A lot of seniors would say, ‘the economy’s too bad right now, it’s not a good time to move,’ whereas i would say, ‘if you want a good selection and a better price, you’ll get it now as opposed to later; when these fill up you won’t have as much to choose from, and you may pay a higher price.” seniors today have many options for retirement living that will allow them to gain a greater degree of control over their lives and lead to a more satisfying lifestyle. consider taking advantage of the opportunities that are available to you to enhance your lifestyle today and assure yourself against those unforeseen circumstance that may be a part of your future.

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boys and girls homes luncheon On June 13th the 7th Annual benefit Luncheon for the Boys and Girls Homes of North Carolina was held at the Country Club of North Carolina. Lunch, a fashion show and silent auction raised money for this organization that helps abused and neglected children.

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1. President of the Boys and Girls Homes Gary Faircloth, Carolyn Register, Jane Jackson, event chairman Hartley Fitts and guest speaker Ron Faircloth. 2. Some of the models wearing fashions from The Clothes Horse. 3. Carolyn Register and Clothes Horse owner Kelly Ward.

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fourth of july The 4th of July in Pinehurst was celebrated with a parade, entertainment and plenty of activities for young and old alike.

1. Katie, Anna, Lydia and Hallie get ready for the pet parade.

2. The Menke family: Howard, Estelle, Sophia, Carolyn, Steve, Valerie and Charlotte. 3. Tiffany, Chris & Harper Willis. 4. Jason, Matthew, Daniel and Sean with Stella. 5. From the American Legion Riders Post 72: Richard Ross and Donna Paston. 6. Melissa and Charlie. 7. Mayor Ginsey Fallon. 8. The Shriners.

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instant ice cream On June 23rd the Given Memorial Library hosted an ice cream social. Elliotts Provision Company sponsored the event in which children learned how to make instant ice cream.

1. Deborah & Taylor Bullock, Dawn & Ryan Foster and Melanie & Isabella Coughlin make ice cream. 2. Jason Koepp and Robert Jackson. 3. Racheal Dales and Jacqueline Moore. 4. Brook & Hannah Arbest.

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Want your event featured in Sightings? Call

Dolores Muller 910.295.3465

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linden garden club On June 16th the Linden Garden Club of Pinewild held their annual luncheon and installation of officers for the 2011-2012 season.

1. The 2011-2012 officers: Nona Burrell - treasurer, Ann Barlow – secretary, Kathryn Talton - president and Joan Power – vice president. 2. The luncheon committee: Phillis Greene, Barb Rueb, Nancy Hill, Beverly Newman, Martha Romero, Carol Matuza and Julie Gilbert. 3. Jeanne Leone and Kathryn Talton. 4. Janet Waters, Nancy Strickfaden, Nona Burrell, Barb Newton and Rene Scesa.

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woof woof open The Woof Woof Open golf tournament took place on June 18th at Longleaf Golf and Country Club. Proceeds benefit the Pooch Park in the Pines.

1. Event chairman Linda Hubbard, her husband John, event sponsor David Harbous of Dave’s Dirty Dogs and Scott Cox. 2. Kathy Constantino & Tess, Barbara Ross & Luke, Nancy Copeland & Chinook, Linda Guerra and Betsy Vicarro. 3. John Dunlap, Dalton Wheeless, John & Carolyn Rea.

i’ve got rhythm On June 30th the Pinehurst Performing Arts Center in partnership with the Carolina Philharmonic, Life 103.1 and Pinehurst Resorts sponsored a jazz concert in a cabaret setting, in the Cardinal Ballroom of the Carolina Hotel. Laura Didier and the Jim Martinez Trio wowed everyone with their performance.

1. Laura Didier and the Jim Martinez Trio: Jim Martinez, Jason Foureman, Laura & Jeff Crouse. 2. Maestro David Michael Wolff & his wife Young Mee Jun. 3. Sandra & Richard Schnare and Steve & Nan Moore. 4. John & Mary Beth Thomas. 5. Joan Hodges, Kay Wildt, Joan Meyer and Jane Deaton. 6. Ted & Joan Rees. 7. Pat & Jim Koubek. 8. Sandy Hemingway, Suzanne Faker, Joan Latta and Anne Howell.

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At the July 10th opening reception the men took center stage at the Artists League of the Sandhills Exchange Street Gallery.

The exhibit, which was on display until July 29th, featured the art of the male members.

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1. Artists Walt Hasbrouck, Ron Davis, Hugh Harris, Chet Ensign and Frank Giordano. 2. Artist Mike D’Andrea, his wife Joanne, Nancy Yanchus and artist Harry Neely. 3. Patty, Bevan & Zelda Carlton, Chet Ensign and Antwan Hill. 4. Marilyn & Paul Baxter.

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pen and watercolor The Sandhills Horticultural Society hosted a Pen and Watercolor class on July 16th in the Ball Visitors Center of the Sandhills Horticultural Gardens.

1. Class instructor Donna Whitman and her assistant/daughter Sarah Finison. 2. Rani Battle, Lynne Healy and Alice Wilson with their finished pictures. 3. Belize Menzies, Lynne Healy, Denise McQuillin and Tim Howle. 4. Jayne Simpkins, Suzanne Hubbard and Patti Friedman. 5. Arnie Emery and Ursula Clifford.

6. Bernedette Dabady, Donna Whitman, Karin Infuso and Caroline Sheffield. 7. Nancy Geddes and Estelle Menke. 8. Belize Menzies and Rani Battle.

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cvb connect The CVB, Convention and Visitors Bureau, held a get together on July 20th at the Sly Fox in Southern Pines. Members of the hotel, entertainment, restaurant and marketing industry connected to discuss how to better serve the community and visitors.

1. Chad Kirtland, Caleb Miles, Karen Toomey, Karen Davis, Beverly Stewart, Gary Smith, Claire Phillips, Sybil Stokes and Lisa Long. 2. Kathy Witkins, David Byers and Dana Gainer. 3. Dana Gainer, Meighan & Jeffrey Jones, Mark Elliott and Bobbi Scarboro.

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fine arts festival The 31st Annual Fine Arts Festival opening reception was held on August 5th at the Campbell House in Southern Pines.

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1. Best in Show winner Annette Pleasant and Arts Council Director Chris Dunn. 2. Photography category winner: Hunter Rudd with Jessica Buddi. 3. Jane & Joe Berton, Sharon & Peter Russell and Sheila & Dick Mason. 4. Sharyn Cruce, Ron Davidson and Eve Avery.

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jewels in the sandhills On July 31st the Artists League of the Sandhills held the opening reception for their exhibit titled Jewels in the Sandhills. Small works and fine art miniatures were on display.

1. Frank Giordano, Kathy Wilford, Elizabeth Koeckert with Mary & John Fogarty. 2. Courtney Herndon. 3. Carl Anders and Len Block. 4. Kathy Luckhaus and Beth Cunningham. 5. Margie & Bill Butcher. 6. K.C. Sorvari, Betty McDaniel and Tommy McDonell.

7. Mary Bryson, Bob Way and Sarah Fredericks. 8. Jim & Dolores Flashman and Deane Billings.

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afternoon tea with eldora wood On July 12th Lady Bedford’s Tea Parlour hosted a tea with guest speaker Eldora Wood, owner of the Potpourri in Pinehurst.

1. Lady Bedford’s Tea Parlour owner Marian Caso & Eldora Wood. 2.Nancy Hill, Diane Galusky, Christine Stackhouse, Carole Southon, Linda Vernier & Phillis Green. 3. Betsy Pry and Muriel Ryder. 4. Carolyn Padley, Pam Copley and Mitzi Underwood.

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coming up in the next

PINEHURST

®

®

MAGAZINE

Color, Color, Color!

Ideas on how to mix the hottest colors of the season with your wardrobe.

2011 Holiday Gift Guide From $5 to $5000 – fantastic gift ideas for everyone on your shopping list!

Holiday Decorating Tips for getting your home ready for the holiday season!

“The Conversation” It is hard to talk to your parents about getting older and their changing needs. We offer suggestions on how to approach “the conversation” and get the best results for everyone!

&

PINEH URST MA GA

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in every issue:

Wine Review • Book Review Sandhills Social Sightings Chef’s Corner Healthy You

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