All About Women November 2016 by Mountain Times Publications

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editor’s note

Although I’m serious about my work, I’m not one to take myself too seriously. Here I am struggling to maintain my balance on a bike while riding the Greenbrier River Trail in West Virginia in early September.

For more than 10 years, this community news journalist has, for the most part, successfully managed to avoid the first person. Committed to fair reporting, I prefer not to become part of the story, and I’m quite comfortable in the role of invisible observer. In my first issue as editor of All About Women magazine, I might be expected to make an extended introduction, or to impress upon you my wealth of experience and enthusiasm, or to wax poetic about — something. But that would be much too awkward for me, so let’s kick that can a little farther down the road. For now, I’d much rather tell you about our “cover girl,” Sherrie Norris. Of course, you already know Sherrie, AAW’s editor for the past eight years — whose big shoes I’m now tasked with filling (or clumsily clop-clopping around in, like a young girl in mother’s heels). Sherrie, too, is reluctant to talk about herself, and she fought my request to feature her in this month’s issue. “Oh, I think I’m going to be sick.” Yes, I believe that’s how she put it. “I never wanted it to be about me,” she groaned. But after much arm-twisting and pleading, she relented, and as a result, I hope you’ll learn a thing or two about Sherrie that you didn’t already know. Here’s what I know: Working across the newsroom from Sherrie for the better part of five years, I’ve known her to be kind, strong, determined, and most of all, selfless. Sherrie rarely turned down a request for a story or for her attendance at an event, oft often to the detriment of her own time and stress levels. Her office door was always open to the unannounced visitor, or to coworkers who regularly sought to bend her listening ear. And no matter how many interviews, articles and functions she had on her plate, Sherrie always took time to ask how we were doing, to inquire about our families and to remember our birthdays. I am so thankful for the true friend and confidante she has been to me, and for the advocate she has been for women and for our High Country community as a whole. Many of you also know Sherrie for her longtime recipe colu umn, the “Lovin’ Spoonful,” and for her famous Southern cooking, w which brings us to this issue’s theme — food! AAW invites you to meet several chefs and owners leading a few popular restaurants in the High Country, and you’ll find a sa sampling of a few of my favorite things: tailgating, decorating and ge get-togethers with friends. And as always, our contributors have gr great advice and entertaining stories to share. You’ll also notice a few changes in this issue, including new fea features such as “Fashionista,” in which we highlight a local lady with ag great fashion sense, and “All About Town,” a gallery of photos from the High Country’s many events and social gatherings. And we have a Pinterest Pi page — follow us at pinterest.com/aawboards. S So, OK, about me: I grew up in Buffalo Cove in Caldwell County, I’m a proud Appalachian State alum, I’ve been a reporter and editor in Boone for the past 10 years, I live in the beautiful rolling hillsides of Meat Camp, and I have a fierce love for these mountains and the people in them. I’m honored to follow Sherrie’s example in uplifting local women, and I know I’ve only begun to scratch the surface of the people I want to meet, the places I want to see and the stories I want to tell. I promise to open up a bit more, and maybe share a few of my own adventures (and misadventures) along the way — but only if you promise to bring me your stories, thoughts and suggestions. Contact me at editor@aawmag.com. Cheers!

What was your worst-ever cooking disaster?

publisher Gene Fowler

There have been so many! I think the worst was when I attempted to make a coconut cake for my grandmother and I left out the baking soda. No one else ate it, but my grandmother talked about how great it was for months! – Hollie Greene My birthday and Mother's were days apart. To my dismay, we shared a cake, always chocolate with brown beauty icing that never worked in summer. It was supposed to be fluffy, light chocolate whipped in a double boiler, ice cubes underneath. Usually it collapsed into a muddy mess. Mother and I ended up screaming at each other. Some birthday! – Sue Spirit

I was a new bride and it was my first "I'm doing all the cooking" Thanksgiving. I invited the in-laws as my family was in another state. I felt pretty proud of my beautiful table spread. All was well until his sister began to carve the amazing looking turkey, and when she cut near the bone, blood appeared — arrrgggh! We simply continued with what we could eat and popped that rascal back in the oven. – Marion Edwards

I refuse to acknowledge cooking disasters, instead seeing creative opportunities to reinvent less than successful dishes. You may discover the next hot new flavor combination, or you may create something that should be featured on “Bizarre Foods.” Either way, the only disaster is giving up! – Heather Brandon

Easter 2003. I decided that, as always, our meal had to include some sort of chocolate dessert. I pulled out my well-worn recipe card from my mother. On one side there was her "Chocolate Mayonnaise Cake" (for which my father reportedly married her) and on the other side, there was the equally decadent "Chocolate Pudding Cake." Ingredients out on the counter, I started mixing busily until half-way through the process I became confused. I then realized that I was putting in some ingredients from one recipe and some from the other! – Heather Jordan

I’d say it’s pretty much a disaster any time I go “off script” in the kitchen. My occasional attempts at culinary creativity typically lead me back to the safety of my recipe book.

NOVEMBER 2016 | AAWMAG.COM

Tom Mayer

editor Anna Oakes editor@aawmag.com 828.278.3602

Contributors Heather Brandon Sharon Carlton Bonnie Church Chamian Cruz Matt Debnam Jeff Eason Marion Edwards Hollie Greene Heather Jordan Rob Moore Garrett Price Laney Ruckstuhl Megan Sheppard Sue Spirit

production & design Meleah Bryan Brandon Carini Kristin Obiso

advertising Rick Tobin 828.773.0406

– Anna Oakes

While making hot cereal for my travel-weary husband, I accidentally let the water boil over. The resulting smokespewing short under the sealed countertop electric range precipitated a sirens-blaring visit from our local fire department. Hence my reputation for not being able to boil water without having to call the fire department. – Sharon Carlton

executive editor

cover photo by Megan Sheppard

contents

FEATURES 28 32 40 42 44

Sherrie Norris Food, Family and Holiday Favorites Friendsgiving Sharon Arnold Hunger and Homelessness Month

Health 12

Living Well

Relationships 14

Mom’s World

Leisure 16

Travel

32 Style 18 20

Beauty Fashionista

Food & Drink 22

Game Day Grub

Homestead 24 26

Thanksgiving Table Centerpieces Mountain Vistas

IN EVERY ISSUE 3 6 9 10 46

Editor’s Note Women in the News Young at Heart High Country Courtesies All About Town

24 AAWMAG.COM | NOVEMBER 2016

WOMENINTHENEWS Roess named chairwoman of ASU Board of Trustees The Appalachian as chair began immeState University Board of diately after the voting Trustees voted unanitook place and will last mously on Sept. 23 to for one year. approve the nomination “I am absolutely of Blowing Rock resident thrilled to be named Alice G. Roess as its next chair for the next year,” chairwoman. Roess said. “It’s only the Roess, a broker with second time a woman Blowing Rock Investhas been selected to lead ment Properties, moved the board of trustees.” to Blowing Rock from St. Roess is one of three Petersburg, Fla., in 2003. women on the 12-person She received an honorboard and is entering Alice Roess is the new chairwoman of the Appalachian State University Board of ary Doctor of Humane the last of her eight years Letters from ASU in May Trustees. serving on it. Members 2011. Roess has served are selected to four-year as vice chairwoman for the ASU Board of terms with a two-term limit. Trustees for the past two years. Her term “It’s a very diverse board that we have,

with people from all over the professional map,” Roess said. “My ﬁrst love is Appalachian State, and my second love is the Watauga County Humane Society. I like to keep busy because I have no family, except for my ﬁve dogs that I rescued from the Humane Society.” “People who experience Appalachian State just love it. Students who transfer here from other schools cannot believe how great it is. I am eager to help anyone who is considering going to ASU. All of the students, staff and faculty here have been easy to work with. It is like a family to me.” – Jeff Eason

Daniel Boone Chapter of DAR celebrates 50th anniversary On Saturday, Oct. 15, the Daniel Boone Chapter of the National Society Daughters of the American Revolution celebrated its 50th Anniversary at the Courtyard by Marriott in Boone. In attendance were state and district officers, other chapter officers and members, Boone Mayor Rennie Brantz, Daniel Boone Daughters and honored guests, including the family of Founding Regent Kathryn McGimsey. Regent Zela Beckett presented the family with the Daniel Boone Yearbook that was dedicated to their mother. Vice regent Jill Privott and Chaplain Phyllis Shore led a memorial wreath laying ceremony at the grave of Founding Regent Kathryn Wilson after the regular chapter meeting prior to the celebration event. The organizational meeting of the Daniel Boone Chapter National Society Daughters of the American Revolution was held on Oct. 15, 1966. Wilson, the founding regent, and 18 communityminded women united to join a national organization whose goals and purposes

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aligned with their ideals of serving, honoring and promoting our nation. The Daniel Boone chapter became a Diamond Jubilee Chapter, having been organized during the 75th Anniversary of the founding of the NSDAR. Fifty years A celebration of the 50th anniversary of the Daniel Boone Chapter of the Daughters later, the chapter is of the American Revolution is celebrated in October in Boone. Photo submitted devoted to education, historic preservation and patriotism in the local schools, presenting citizenand celebrating the continued passion ship awards to students in the elementary of serving “God, Home and Country.” schools and high schools, honoring vetSixty-nine women who have proven their erans and their organizations, promotbloodline descendancy from an ancestor ing women’s issues, distributing ﬂags at who contributed in securing the indepencommunity events, dedicating and placdence of the American colonies voluntariing markers of chapter patriot’s graves, ly give of their time, talents and resources serving community organizations, giving to perpetuate the legacy of service. scholarships, partnering with local groups The Daniel Boone Chapter’s activities in historic preservation and providing include sponsoring Constitution Week genealogy workshops at the library.

WOMENINTHENEWS

The annual Power of the Purse luncheon — held this year at Elk River Club — is one of the largest fundraisers for the Women’s Fund of the Blue Ridge. Photo by Sherrie Norris

Women’s Fund allocates $110K in grants Earlier this fall, the Women’s Fund of the Blue Ridge distributed $110,000 in grants to regional nonprofits helping women and girls. The allocations to 21 agencies from Alleghany to Yancey counties ranged between $1,000 and $10,000. “The day we write the grant checks may be our best workday of the year,” said Karen Sabo, executive director of the Women’s Fund of the Blue Ridge. “Our mission is to be a philanthropic catalyst for positive change for women and girls, and the way we do that is by funding the great nonprofits that help women directly.” The WFBR funds programs that advance women’s financial, professional and personal potential, serve marginalized populations and use innovative techniques to help women and girls pursue positive change. “We give to programs for young girls, like Girls on the Run of the High Country, and the afterschool Girls Circle at the Western Youth Network,” said Christina Howe, WFBR Grants Committee chairwoman. “We also love to give to programs

that help women who have fallen through the cracks, by supporting feeding programs for older women on ﬁxed incomes, and helping women in poverty gain job skills at programs like the New Opportunity School for Women at Lees-McRae.” Grant recipients included ACCESS (Appalachian State), A.S.H.E. (A Safe Home for Everyone) Ashe Family Literacy, Blue Ridge Women in Agriculture, The Children’s Council, Children’s Hope Alliance, Children’s Playhouse, Community Care Clinic, D.A.N.A (Domestic Violence is Not Acceptable), F.A.R.M. Café, Girls on the Run, Hospitality House, Hunger and Health Coalition, Mitchell County Safe Place, Mountain Alliance, NOSW (New Opportunity School for Women at Lees-McRae College), OASIS, Two Rivers Community School, W.A.M.Y. Community Action, WeCAN (Watauga Crisis Assistance Network) and Western Youth Network. The Women’s Fund of the Blue Ridge is a membership organization, and they invite community members to join. For more info, visit www. womensfundoftheblueridge.org.

AAWMAG.COM | NOVEMBER 2016

WOMENINTHENEWS

Pictured from left are Land Harbor Knitting and Crochet Club members Phyllis Miller, Esther Reynolds, Pat Grandmaison, Wilma Jones, Judy Lilly, Carol Cote, Linda Drivas and Linda Yount. Members not pictured include Sherry Snodgrass, Laura Lind, Esten Medlin, Bonnie Lauterer, Edith Cantwell and Eileen Kopp. Photo by Matt Debnam

Knitting and Crochet Club donates 288 knitted items Over the course of the past 25 years, the Linville Land Harbor Knitting and Crochet Club has taken what many consider a hobby and turned it into a labor of love that has benefited thousands of individuals in Avery County. Year round, the members of the club keep their needles flying, picking up every stitch and laying each piece of yarn with care to create items that are donated to the community at the end of every summer. Whether yearround inhabitants of Avery County or summer residents who come for a few months of the year, each member of the group contributes to the effort with creations made throughout the year. This year, the group is donating more than 288 knitted and crocheted items to individuals and organizations throughout the community. As the group met for its final distribution meeting on Oct. 3, they had assembled 71 scarves and cowls, 67 hats, 53 blankets, 45 knitted critters, 30 knitted bunnies and five scarf-and-hat sets. These items will be distributed to

NOVEMBER 2016 | AAWMAG.COM

local organizations this week, including Cannon Memorial Hospital, Crossnore School, Heritage House, Cranberry House, the Linville Fire Station, Life Care in Banner Elk and Avery Citizens Against Domestic Abuse. In turn, these colorful items will be distributed to children, senior citizens in assisted-living facilities, domestic abuse survivors and those who have lost their homes in ﬁres. “This group is absolutely fantastic,” club member Linda Yount said. “It’s been going for 25 years or better, and we have donated thousands of items to the local charity.” For all the good the group does, it is completely reliant on donations of yarn, which comes from club members or members of the community. Taking that yarn, the group turns it into items that are usable and helpful. Anyone wishing to make a donation of yarn can call Yount at (828) 733-8654. – Matt Debnam

youngatheart

The Notorious Young Boys (from right to left: Darrell #1, Paul #2, David #3)

The Great German Chocolate Cake Caper My father, Paul, has two brothers: Darrell the elder and David the younger. In another time and place, I could easily believe that the notorious Young brothers would have been swashbuckling pirates or a Wild West gang of outlaws. Whenever they are together, my father and uncles love to reminisce about their past shenanigans and quite possibly plan some for the future. After an adult beverage or three, the stories start ﬂowing. Some of the tales seem very tall indeed — such as the time they “liberated” a bunch of baby alligators from a nature preserve in Florida into their parents’ bathtub — and the family has heard these same anecdotes time and time again. If the three of you are reading this… yes, we have heard that story before… and, yes, that other one, too… yes, several times. I, for one, do not mind hearing the stories more than once. It is fun to see the three of them laughing together, recalling the trouble they got into as young men. Most of these incidents occurred long before I was born; however, I was around to witness one story-worthy event ﬁrst hand — a tale that I have titled The Great German Chocolate Cake Caper. Our story begins approximately 30 years ago. It was Thanksgiving, Christmas or some celebratory occasion,

because most of my family had gathered at my paternal grandparents’ house. I say most, because Uncle David was living in Germany at the time. I know the occasion was celebratory because my grandmother had, as was her custom, baked for a week to prepare an extensive spread of delectable desserts. The centerpiece of the display was her famous German Chocolate Cake. After engorging ourselves at dinner, we tucked in to the sweets, the German Chocolate Cake included. As we were scraping those last cake crumbs from our plates, the telephone rang. It was Uncle David. It was well known that David had a sweet tooth, and that his mother’s German Chocolate Cake was one of his favorite desserts. Therefore, the conversation naturally turned to said cake with Dad and Darrell teasing their younger brother about what he missed. It was during this fateful conversation that David made the mistake of saying to his brothers that he wished he had a big slice of that cake. His brothers obliged! Refusing to listen to reason, assuming anyone tried to reason with them to begin with, Dad and Darrell proceeded to cut a generous slice of the German Chocolate Cake. They then stuffed it into a bag and added a large scoop of vanilla ice cream. This was subsequently boxed, addressed

and shipped to David in Germany. Mail was not so fast in those days. The box may have travelled by air, perhaps by boat. Either way, it was in transit for at the least several weeks, if not a month or more. It did ﬁnally arrive and was opened by a surprised David. I will not say that the surprise was a pleasant one. The now putrid cake and ice cream had grown an interesting array of mold spores and had an unpleasant aroma. To put it bluntly, it was disgusting! To add insult to injury, if I recall correctly, David had guests over when he opened the box. None of us were there to witness David’s reaction, but I like to imagine it as the scene from Star Trek: The Wrath of Khan when a distraught Kirk screams, “Khaaaaaaaaaaaaaaaan!” Only, in this instance, David had two names to yell… Darrell and Paul! Now, some 30 or so years later, even David laughs when this infamous tale is told. If nothing else, sharing the story with each other and the next generation is a reminder to be careful what you wish for… it just may arrive in the mail!

heather brandon Considers life to be one big anthropological ﬁeld experience. She observes and reports. She enjoys travel, food and wine and adventures with her husband, Roger.

AAWMAG.COM | NOVEMBER 2016

highcountrycourtesies

Recipe for

Growing Older Gracefully

“A little dab of powder, a little dab of paint, makes a gal of my age seem like what she ain’t.” – American Proverb, shared by G.G. Carlton “Take care of yourself; you are the only one who can.” – Martha Anderson

We do not wake up one morning to ﬁnd we have been transformed overnight into our grandmothers. Indeed, the aging process is one steady, continuous process, and though I still feel 25 years old inside, my graying hair, sagging skin and wrinkles testify that this 10

NOVEMBER 2016 | AAWMAG.COM

well-traveled body has had quite a long journey. While my grandiose “bucket list” features much yet to accomplish, this aging process with brittle bones, aching joints and weakening muscles and organs is cramping my style. My efforts to eat

wisely, exercise well, drink lots of clean water and sleep eight hours a night (at least semi-regularly) are beneﬁcial, but these tools seem to barely slow the raging aging machine. The bad news: aging is inevitable; the good news: there is much we can do to

age gracefully. Having had the exquisite good fortune to have a delightful motherin-law and a saintly mother as wise role models, plus good friends to blaze the aging trail ahead of me, I offer a few pointers I have observed from their lives to all those who come behind me. Positive Attitude: My sweet motherin-law, best known as GG, infected all those around her with cheer. As a 17-yearold, I was completely overwhelmed by her non-stop puns, poems, flying zingers and corny jokes when I first met her. However, her cheery outlook was contagious, and soon I was a student of her good humor and wit. As I got to know her better, I learned of her strong work ethic, devotion to family, courage, loyalty and perseverance through life challenges. GG appreciated life after helping support her family when she was a child, raising a daughter while her husband was serving in World War II, and working 24/7 to start and manage a business with her husband in the 1950s and 1960s. Faith: My mother instilled the awareness that I was here with a purpose and mission, a role to play in the larger scheme of life. I saw my mother and her mother live their faith as they trusted God through my grandfather’s cancer and other major health crises, through marriage and family difficulties and financial challenges. They taught me to communicate with God, to ask for his direction, and to watch for his hand in my life. From the sorrows and challenges I have experienced, I can comfort and encourage others. When pain or weakness caused my precious 89-year-old mother or dear 99-year-old mother-in-law GG to wonder why they were still here, my faith empowered me to remind them they still had value, purpose and mission. Acceptance: In my 40s, I was indignant at having to deal with acne and graying hair at the same time; what injustice, I thought. GG taught me that aging happens, so get used to it, and adjust. As GG’s hearing capacity declined in her 90s, even with her hearing aids, her understanding of what others said was sometimes seriously misconstrued. When she finally understood what others were saying, GG would laugh at herself for the outrageous goofiness of what she

had thought they said. After communicating by telephone was no longer possible for her, GG’s great-grandson Thompson showed her how to text. I was thrilled to connect with her and to show my friends 98-year-old GG’s emoticon-ﬁlled messages. Friends: Friends are family that we make for ourselves. We women are especially made for community: we need good sister-friends and family with whom we can share the joys and sorrows, thrills and frustrations of life. Listening, being heard, encouraging others and being encouraged are vital aspects of life for us women. Girlfriend time with lots of laughter is one of the best medicines for whatever ails me. Gratitude: Counting our blessings helps us see our glass is much more half-full than half-empty. Focusing on all I have in my life lessens any anxious thoughts, promotes contentment and gives me peace. Gratitude fosters kindness towards others and gentleness with ourselves. Thankfulness is a great natural facelift. Self-care: Wearing the many roles we wear as women, we often ignore our own needs to our detriment. Though my mother, Martha Anderson, urged me to “take care of” myself for many years, I didn’t “get” what that could look like for a long time. Who had time? Now I do what I can do in the hope of feeling stronger and being able to do more for others. In my 60s I recognize that lack of self-care is immediately apparent in the mirror, and takes longer, if possible, to reverse. Growing older is liberating, difficult, painful, joyful, baffling, exhilarating — depending on the moment. Just as I become more comfortable with who I am, I lose parts, break parts, can’t remember where I left parts! Not for sissies, this growing older, but so worthwhile. So, hang in there, you who follow behind me. The best is yet to come.

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Sharon Carlton Sharon Carlton, High Country Courtesies ©2016 Sharon Carlton writes and speaks on modern etiquette and life skill topics. She conducts High Country Courtesies dining etiquette and customer service workshops. Contact her at highcountrycourtesies@gmail.com

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LivingWell

Swee t Options Try these alternatives to sugar this holiday season The holidays are on the horizon, and the temptation to load our plates with sugary temptations will be high. Sugar not only packs on the pounds, but also impairs our mental focus [aka sugar coma], stokes inﬂammation and wreaks havoc on every cell of the body. That is why many are seeking healthy alternatives. Well, there is a new kid on the block, and she is incredibly sweet. Meet monk fruit [also called Luo Han Guo]. Actually, monk fruit is not all that new. The Chinese have been using the sweetener for centuries. They call it the “longevity fruit” because in the area where it is grown, there are an unusual number of residents that live to be 100 years old or more. Monk fruit is a member of the gourd family. The fruit is processed into a powder that contains natural substances called mongrosides, a compound that is 300 times sweeter than sugar. It has FDA approval.

Pure monk fruit can be used to sweeten your coffee, tea or other beverages. It can be used in making sauces and salsas. Though super sweet, it does not produce the health hazards of sugar. As a matter of fact, it has some health beneﬁts. There is evidence that this antioxidant rich sweetener prevents blood sugar spikes, protects the heart and is being investigated as a potential tumor inhibitor. Pure monk fruit can be used to sweeten your coffee, tea or other beverages. It can be used in making sauces and salsas. It can be sprinkled on oatmeal or stirred

into yogurt. Using it in baking gets a little tricky. To reduce the negative effects of sugar, but still get the volume and texture you need in your baked goods, monk fruit can be blended with sugar. Some experimentation to ﬁnd the perfect blend will be needed. If you can’t have, or don’t want, added sugar, there are blends that contain monk fruit and a sugar alcohol called erythritol. One brand of this blend is LaKanto. It is gluten free. It is formulated as a 1:1 sugar replacement. The reviews on taste are mixed. Some love it; some consider it not sweet enough. But it might be worth a try, especially if sugar is wreaking havoc on your health.

This and other alternatives to sugar can be found in your local health food store or on Internet shopping sites like Amazon or Shop.com. These alternatives do cost a little more — but it goes without saying that so do all the diseases associated with excess sugar consumption. Remember: always check with your supervising health professional before making dietary changes.

bonnie church Certiﬁed Life and Wellness Coach Author/columnist, motivational speaker Certiﬁed Trainer for TLS Weight Loss Solution

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AAWMAG.COM | NOVEMBER 2016

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Harvest Time

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There is something contemplative about Fall as a season. Spring bursts out of the earth’s Winter slumber, only to give way to the insistence of Summer’s heat that is fairly relentless and demanding. And then, in September, you go outside one day and realize that the air has become expansive, refreshing, crisp and your body drinks it in like a tall glass of water. The leaves turn and tumble. The sun says goodnight too soon, and it seems that the whole world flocks to our region to glimpse the transition that culminates with Harvest Time. I love the apples that explode on trees and the pumpkins in their patches at this time of the year. The color of the fruit and squash and of the leaves stands out with such grandeur on certain autumn days that they look surreal against the clear blue sky. My sons, Joe and Ben, relish in the accessibility of apples where we live and waste no time seizing the opportunity to climb a tree and pick the most perfect specimen they can find — one that has escaped the eager caterpillar or worm and is typically just an arm’s length out of reach, thus requiring shaking of tree limbs or frantic throwing of other apples or, say, the handy soccer ball, to force the tree to let go of her gifts just a day or two early. On a recent run with me, my son Joe stopped within the first quarter mile to climb a familiar tree, pick an apple, and chomp bites in between his footsteps. Less than a quarter mile further, he spotted another tree and went for an apple from it as well. I jogged in place, waiting less than patiently for him to finish and then internally scolded myself for my lack of appreciation for nature’s bounty in that moment that he so readily recognized. Slow down and enjoy, I thought. Eat the

apple. The earth was telling me, and I struggled to listen past the mental list of “Exercise – check.” One of our favorite things to do with all of these apples is to make an apple pie. It is all the tastier when the apples used are those same apples that were knocked down with the whirling pitch of another apple or other ball by said child who is making the pie. My job is usually to carefully slice these apples. It is both tedious and gratifying. Some of them have blemishes, bruises, or a small worm hole, and so the knife pares away the imperfections, yielding thin slices of heaven that pile into a bowl where sugar and cinnamon coat the pieces with ﬂavors of Fall. For all my obsession and love of dark chocolate, Joe would take a piece of apple pie any day over a Death By Chocolate cake. My all-American kid, who ponders the historical signiﬁcance of wars and long-ago battles, reveres the veterans of our country, knows more about football than most adults I know, and loves baseball — he gets the utmost pleasure from the slow-cooked natural goodness that apple pie presents. He savors it, like the promise that it is, and probably always

FLORIST &

was, for those settlers of the past who had to suffer through a hard winter until the frost melted and spring-delivered greenery back to the world. Apples and all the fruits of the harvest are reminders for us to give thanks for the bountiful kindness of the earth, and that, in doing so, we hopefully are prompted to extend a similar kindness to our fellow human beings at this time of Thanksgiving. So if you’re inclined to wince a little at the chill to the air or become discouraged at the shorter days, pause for a moment and reﬂect on the slowing down of time and passage of the seasons. Autumn begs for that casual stroll or bike ride, but also for invitations to the table to enjoy good food, share in the harvest collectively, and give thanks. As for me, I plan to take a lesson from Joe. My Fall resolution is to stop and eat more apples — with my face towards the sun, a smile in my heart, and my arms around my family. heather jordan, CNM, MSN Comments or questions? 828.737.7711, ext. 253 landh@localnet.com

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Travel

Madsen Donuts in Geneva on the Lake. Photo by Jessica Jeanne

‘This Is Your Once-a-Year Day’ I guess we were sort of poor when I was growing up on Lake Erie, in Ashtabula, Ohio, in the 1940s. My mother and father, both teachers, barely made a living wage. We ate peanut butter, lettuce and mayonnaise for lunch most days. We got evicted from our apartment once because we couldn’t pay the rent. But etched in my memory are the six “big-splurge” outings we went on as a family once a year, every year, without fail. My earliest memory of a yearly trip was having dinner at Clampitt’s restaurant. We all had the special, the creamed chicken on biscuit, for 35 cents apiece. I was small enough that I remember wearing a bib, as we sat at the gleaming chrome counter. Clampitt’s advertised itself as:

“the home of just-theright food at popular prices.” I’ll say! 16

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Mother had many dreams, none of which came true: to own a knitting store, a motel (a new phenomenon when we traveled out West in 1949), or a donut shop. The closest we ever came was our once-a-year trip to Madsen’s Donuts in Geneva-on-the-Lake. Its blue-and-white sign proclaimed “SINCE 1938.” Magical! The year I was born! It seemed significant that our annual donut—powdered for Mother, plain for Daddy, sugared for Jeff and me — came from such a venerable establishment. Best of all, they were only 15 cents a dozen. We, of course, ever the frugal family, bought only four. Daddy was the high school basketball coach. When tournament time rolled around, our team often won the district championship. The team, managers, and coach’s family got to stop on our way home at Jerry and Bert’s Restaurant for a hamburger, french fries, and a Coke. Each meal cost 50 cents. In those days there were no fast food restaurants. Jerry and Bert’s was a big, big deal. Cross your fingers. We had to win the District. If we lost, we didn’t stop. When I was in sixth grade we began to hear about a new treat, frozen custard. My friend Doris and I, imagining that we would be the first to bring this new fad to Ashtabula, decided to prepare it for a sixth-grade party. We simply cooked up a batch of egg custard and put it in the freezer. You should have seen the look on the face of Miss Howard, our teacher, as we triumphantly carried our frozen custard into the classroom. A real, honest-to-goodness custard stand soon became another of our family’s once-a-year

"Geneva-on-the-Lake Snapshot" By Sue Spirit

Cicada chorus sizzles. It must be August. Our beat-up blue Chevy sits out front under the green-and-cream awning of Madsen's Donuts. Jeff and I are clutching the linoleum countertop of the walkup window, sniffing slightly-rancid oil, sighing happily. “Four donuts?" Daddy's hairy hand The author, Sue Spirit, around age 5. Photo submitted

is grabbing the sack stained with splotches of grease,

destinations. At Sweet Molly’s on the Geneva-on-the-Lake boardwalk, we could choose vanilla, chocolate, or twist, for 10 cents a cone. Three years later I graduated to the big time, getting a summer job at Dairy Treet, a custard stand owned by Frank, a family friend. I could eat all the custard I wanted, so our annual custard trip lost some of its appeal. One of Daddy’s friends, Pete Sardella, opened an Italian restaurant, something new even in our melting-pot city. The pizza that’s a staple of the American diet now was unheard-of then. Mother taught at Columbus Junior High in an Italian neighborhood. When the students had a potluck meal, some brought “peetsie pie,” a thick, doughy crust with stewed tomatoes strewn on top. Mr. Sardella, who thought a lot of Daddy, served us a free yearly dinner of spaghetti, meatballs, Parmesan cheese, and garlic bread, with red-checkered tablecloths and candles in Chianti bottles to boot. Our family were all big-time Cleveland Indians fans. Ears pressed to the radio, we listened intently to every game, pausing only when Daddy turned the beer commercials off. Once a year we made the two-hour, 56-mile trip along Lake Erie to the Cleveland Municipal Stadium for a ball game. The highlight of the game came when a vendor sashayed by, crying, “Ice cold beer here!” which meant that he would soon be followed by another vendor shouting, “Get your hot dogs here!” Daddy wanted nothing to do with the evil beer, but we each got a rubbery hot dog with its grainy, sharp stadium mustard. We probably got a pop, too. Somehow, actually being at the ball game wasn’t quite as good as hearing the radio announcer scream, “And it’s a high ﬂy ball out into left center ﬁeld, and it’s going, going, gone!” We probably weren’t the only family way back in those penny-pinching days who clung to our once-a-year traditions. Perhaps I’ve triggered some memories for you, as well.

shoving a quarter toward the boy in white paper hat and apron. "Now take your time and enjoy these," Mother is saying, handing us napkins.

sue spirit Writes poetry and essays about nature, spirituality, writing, and travel. She has a little cabin in the mountains. degreesoffreedom@frontier.com

AAWMAG.COM | NOVEMBER 2016

BEAUTY

Food for Thought

and for your face We are moving towards the season where our thoughts turn to food — Thanksgiving, Christmas holiday parties, eating, eating and more eating. Yes, we’re going to eat it all, and we’ll then make the annual New Year decree to shed all the pounds we gained during the holiday season. I will not be sharing how to make a turkey dressing masque, though if we can eat it, we can probably put it on our face. We all know the importance of diet and the saying “you are what you eat.” Yes, what you eat will determine your beauty, health, your skin, teeth and so on. You may still be amazing at 30 with bad eating habits, but I can guarantee there will come a day of reckoning if you don’t make some changes now. I dare say that a huuuggee number of our ills and health woes are directly related to what we have put in our mouths. My grandmother lived until 111, and did not die of a sickness — her heart just stopped beating. As I thought about her habits, I remember that she ate tons of vegetables and shielded herself from the sun with a wide brim hat, hung near the door, that she would grab each time she went outside. There is a world of healthy food to eat and no reason to ever be hungry. Here are a few simple everyday beauty-boosting foods that can greatly beneﬁt your skin while providing great beneﬁts to your body as well.

Chocolate: Cacao in chocolate has a hydrating effect and makes the skin supple and firm. Dark chocolate (70% cacao) provides high levels of flavanols, which are potent antioxidants, and we know antioxidants keep us from rusting from free radical damage. A few squares per day (not a bar). Walnuts: Contain omega 3 essential fatty acids and copper. Great for skin elasticity, and the copper kicks up collagen production. (A handful/ day) Greek yogurt: Protein content in Greek is usually double that of regular. Eating a serving daily helps skin retain firmness and resistance to the formation of facial lines. Green, yellow and red peppers (or any other vegetables with this color): Veggies high in carotenoids decrease skin’s sensitivity to the sun. In a study, women who ate 2 cups/day had significantly less crows feet. Sunflower seeds: Loaded with vitamin E and help keep skin supple by protecting the top layer from UV rays. (handful/day) Kidney beans: Great for zits because they are high in zinc and provide healing properties. Studies show a correlation between blemishes and low zinc levels. (Serving 4oz/day) Soy or edamame: Helps clear complexion. Contains proteins and minerals that reduce hyperpigmentation. (1 cup/day) Steel cut oatmeal: Helps stabilize blood sugar. Has more vitamin content than processed counterparts. Since it takes a long time to break down it puts the break on blood sugar spikes. Blood spikes elevate levels of androgens, which are hormones that contribute to wrinkles. Olive oil: Homer called it “liquid gold,” and just 2 teaspoons daily yields approximately 31 percent fewer signs of aging. Olive oil contains three major antioxidants: vitamin E, polyphenols, and phytosterols. Topically applied, antioxidants may help protect the skin from premature skin aging. Vitamin E partly accounts for the anti-aging benefits of olive oil because it helps restore skin smoothness and protects against ultraviolet light. (cold pressed) Tomatoes: Lycopene is found in tomatoes and is a powerful antioxidant that improves your skins natural SPF. Cooked or processed tomatoes (sauces, pastes) offer higher levels on lycopene. (You still need sunscreen.) There are so many others, such as green tea, kale, grass-fed beef, eggs, red wine (half glass per day) and kiwi. Simply replace the bad with the good, and before long you’ll be eating healthier and looking lovelier.

Marion Edwards Marion Edwards is a Licensed Esthetician, Professional Makeup Artist and Certiﬁed Trainer for Motives Cosmetics. She can be contacted at 828.773.1500.

AAWMAG.COM | NOVEMBER 2016

Fashionista From sassy to sophisticated, a local woman’s sense of style is highlighted by All About Women.

Kimberly Dull Hopeful believer. Determined optimist. Recovering perfectionist. Vivacious nerd. Well-loved spouse.

Style : Favorite color to wear :

Comfortable. Functional. Conﬁdence-building. Simple. Feminine.

Any shade of blue.

An MBA candidate, Kimberly is dressed in business formal attire for a Business Connections event at Appalachian State’s Peacock Hall.

Fashion inspiration : My friend Kimberly English. There’s no pretense in her style, and I admire that bravery. Her style reﬂects her character: straightforward, delicate, strong, and a little quirky. Her clothes neither camouﬂage nor distract from her — you understand who she is just by looking at her.

NOVEMBER 2016 | AAWMAG.COM

Photos by Anna Oakes

Kimberly looks relaxed and casual in the office of her church, The Heart, located on Howard Street in downtown Boone.

Fashion trend you hate : Extremely short shorts — I’m a ﬁrm believer that some things are best left to the imagination.

Fashion trend you love : I like cigarette pants — slim, tailored, straight leg pants that hit at or just below the ankle. I’m 5’4”, and they allow me to wear ﬂats without scrunching, rolling, or hemming, which is fantastic!

Worst-ever wardrobe malfunction : Eighth grade. In a community production of “Our Town,” all the girls’ costumes included huge, billowy, ankle-length chorus skirts. Late for my cue, I was running through the band room to get to the stage when a bass drum stand snagged my skirt. My forward momentum pulled the stand out from under the drum, and unfortunately, my skirt went with it. When the drum crashed to the ground, the whole cast turned around to see me standing there — my skirt in a pile.

Know a fashionista? Nominate yourself or someone you know at editor@aawmag.com.

From left, Meredyth Hall, Caitlin Haynes and Kelly Beckley pose for a photo at Big C’s Tailgate earlier this fall. Photos by Rob Moore

Game Day Grub with the ladies of Big C’s Tailgate “The ﬁrst tailgate of the year is just as anticipated as the football season,” says Caitlin Haynes, who, along with husband Charles, hosts Big C’s Tailgate in the hours before Appalachian State home football games. The 2011 winner of App State’s Tailgate of the Year award, Big C’s Tailgate always draws a lively crowd for great food, music and a festive atmosphere. “We start each season not only scouting out our new team, but also our new tailgate menu,” explains Caitlin. “The large spread of food is the perfect gathering point to catch up with friends and chat about the upcoming game.” Caitlin and friends were kind enough to share a few game day favorites with All About Women readers. 22

NOVEMBER 2016 | AAWMAG.COM

Big Câ&#x20AC;&#x2122;s Baby Back Ribs (Charles Haynes) Four racks of baby back ribs 2 cups of wood chips (apple or hickory) 1/2 cup peanut oil 1/4 celery salt 1/4 cup paprika 1/4 cup dark brown sugar 1 tbsp ground dry mustard 1 tsp garlic powder 1 tsp onion powder 1/2 tsp cayenne powder 1/2 tsp black pepper Smoke for approximately 3 hours at 225-250 degrees and use your favorite barbecue sauce.

Game Day Deviled Eggs (Kelly Beckley) 1 tsp mustard 1 1/2 tbs sweet pickle relish 1/4 cup mayonnaise 7 large eggs Paprika, salt and pepper to taste

Mountaineer Mac & Cheese Cups (Caitlin Haynes) 2 1/2 cups macaroni 2 cups cheddar & pepper jack cheese blend 2 tsp cornstarch 1 cup milk 1 egg Garlic salt and pepper to taste 1/2 cup panko breadcrumbs 2 tsp melted butter Cook macaroni and add cheese, whisk cornstarch, milk and egg. Mix melted butter and panko breadcrumbs in bottom of muffin tins, add macaroni mixture, sprinkle additional panko crumbs on top. Bake at 400 degrees for 20 minutes.

Sideline Spinach Dip (Debbie Carter) 1 box chopped spinach I 16 oz container sour cream 1 cup mayonnaise 1 can water chestnuts 3 green onions 1 package knorr vegetable mix Make your own game day bread bowl with a local loaf of your choice. AAWMAG.COM | NOVEMBER 2016

Ways to Dress a Thanksgiving Table

Photos by Megan Sheppard

Fresh ﬂowers aren’t just for spring and summer. Bring life to your Thanksgiving table with a bright bouquet from your local ﬂorist. Donna Breitenstein of Bouquet Florist displays a cornucopia of options for dressing up your family feast. Brenda Walters, an event planner from Ashe County, and designers Karen Cole and Addison Hincke assisted with these arrangements.

NOVEMBER 2016 | AAWMAG.COM

Farm rustic: Blue mason jars filled with fall dahlias, solidago, Queen Anne’s lace, gladiola, orange roses and Italian ruscus make for a country-inspired look.

Shades of green: ferns, seeded eucalyptus, hypericum berries and Queen Anne’s lace create a fresh presentation.

Colors of autumn: For those who want that bouquet to last a little longer, vibrant silk flowers are also an option. A cornucopia and tiny pumpkins complete the seasonal display.

Something different: Hues of canary and indigo carry spring’s energy into the late autumn. This centerpiece features yellow chrysanthemums, yellow daisies, blue thistle and delphinium to show that other colors can be used in fall decorating.

See more photos at aawmag.com AAWMAG.COM | NOVEMBER 2016

Sponsored Content

Treating clients like family

Miss Vista the company mascot

Adina’s Parents

Adina Prowant- Century 21 owner and broker-in-charge.

Photos Submitted

Century 21 Mountain Vistas helps local sellers, buyers from around the country The word vista has several meanings: a large and beautiful view of an area, a far-reaching mental view, or a possible event that one can imagine. The business of Century 21 Mountain Vistas is to connect buyers with their own High Country vista, and to do so with family service. Adina Prowant, Century 21’s owner and broker-in-charge, moved to Boone from Wilmington in order to help care for her mother who suffers from Alzheimer’s disease. Prowant aids her father and mother, providing for them ﬁnancially and helping them with everyday tasks like shopping, paying bills and yard work. She purchased Century 21 Elliott Properties in October 2015 and set to work. “We help buyers and sellers to accomplish their goals in real estate,” Prowant said. “We treat our clients like we would want our parents or family treated: with honesty and respect. We ﬁght hard for our clients and keep them educated along the selling process.” Prowant said when a client chooses to buy or sell with Century 21, they are getting not only her support, but the support of an entire team of dedicated professionals that she employs. “As an owner, I have high standards for my agents, and I believe in rewarding them when they do outstanding things. We have a lot of friendly competitions and really enjoy being around one another. We are a team, and when a client hires one of us, they get the backing of our entire office.” Prowant said it is her goal to take the stress out of the homebuying process for her clients, taking away the difficulty and al-

lowing those who hire her agency to focus on the positives of the process — the excitement of moving into a new home or selling their current home. “More than anything, we want our clients to feel good once they have closed on their home. We want them to enjoy the process and be excited about it. So we do our best to take on all the stress for them.” On its website, Century 21 Mountain Vistas noted, “the area in which we live has some of the most beautiful views in North Carolina, and even the country. Many people retire here or long to move their families here because of that beauty. That may be an event you have dreamt of, moving to the Blue Ridge Mountains. If you have imagined or have a far-mental view of residing here, then you understand Mountain Vistas. “ Century 21 Mountain Vistas is a local firm in Boone, but the Century 21 family has over 6,900 offices with over 101,000 realtors working together to serve its clients. The Century 21 brand has been named the company with the highest overall satisfaction for first-time home sellers, first-time home buyers, repeat home sellers and repeat home buyers among national full service real estate firms three years in a row by J.D. Power. “We at Century 21 Mountain Vistas love what we do, love the area we serve and are proud to work with you,” the business said. Garrett Price garrett.price@wataugademocrat.com

NOVEMBER 2016 | AAWMAG.COM

things we

LOVE

BRACELET West & Company turquoise cross charm bracelet. Watsonatta Western World. www.booneboots.com FINE JEWELRY Your Jeweler for all Seasons. Old World Galleries. 828-264-6559. www.oldworldgalleries.com FOOTWEAR We feature gently worn Frye, Ugg and other designer brand footwear. Shoppes at Farmers Hardware. www.shoppesatfarmers.com AGENDAS Lilly Pulitzer Agendas and More. Shoppes at Farmers Hardware. www.shoppesatfarmers.com NECKLACE Vidalia Vogue western steer necklace, exclusively at Watsonatta Western World. www.booneboots.com BOOTS Corral ladies cowhide snip toe boot with embroidery. Watsonatta Western World. www.booneboots.com POTTERY Hand carved bottle with inlays of deep greens. $148. Doe Ridge Pottery. www.doeridgepottery.homestead.com

Sherrie Norris The Voice of the High Country

Thirty-plus years ago, a white-haired, fair-skinned woman with violet-colored eyes sat at the kitchen table of her small home in Crossnore, faithfully reporting the happenings of her community for the Avery Journal. Each week, despite poor eyesight and the challenges of albinism, Mary Pritchard put pen to paper and made news out of the small town she loved. In the midst of an often volatile home life combined with the responsibility of raising ﬁve children, Mary’s awareness of the value of sharing stories and the beauty of capturing life through words provided her with an outlet and her community with a gift that she gave diligently for 25 years. This dedication to writing and recording the life around her was part of the legacy Mary passed on to her daughter, Sherrie Pritchard Norris, known throughout Western North Carolina as a beloved journalist, writer, story collector, caterer, mother, wife, grandmother and liaison for those who need special representation. Challenged by her own lifelong battles yet choosing to share the stories of the

joys and heartaches of others, Sherrie’s passion, creativity, vision and faith have solidly established her as the voice of the High Country. The fourth of ﬁve children, Sherrie’s early life is remembered as a tumultuous series of extremes. The contrast between her mother and father was quite distinct. Describing her mother as “anything gentle and good” and her father as “temperamental and hard to please,” Sherrie says her childhood and adolescence were often “difficult and confusing.” Always “with a creative streak,” Sherrie’s favorite classes in high school were English and drama. She could be found anywhere writing love letters, poems and short stories — even when she should have been working on other assignments, as her typing teacher once pointed out to the class. A lifelong best friend, Kathy Benﬁeld, describes, “Sherrie has a God given talent to write and a great imagination. She uses writing as a way to release emotions and thoughts.” From an early age, the process of putting words on a page has provided

Sherrie with a way to manage the feelings and passion that churn in her heart and mind. A 1978 graduate of Avery County High School, Sherrie brieﬂy studied criminal justice at Mayland Community College. “I took some psychology classes there. I knew I wanted to work with people and do something with counseling,” she says. At that time, Sherrie found classes challenging, noting that she resisted anything structured. She left school to become a wife and an emergency admittance clerk.

A turbulent decade In 1986, the death of Sherrie’s oldest brother, Gary, began a series of loss and tragedy that tore at the underpinning of Sherrie’s world for the next few years. One month after her brother’s passing, Sherrie’s mother was diagnosed with cancer.

Continued on page 30

Photo by Megan Sheppard

“It was a slow slide from there to her painful death three years later,” Sherrie explains. “It was heartbreaking to watch her fade away from us.” As her mother’s health declined, Sherrie began to compose the column her mother had enjoyed writing about the Crossnore community. Following her death, Sherrie continued to write for the Avery Journal — about Crossnore and other local events and people. “I could see that giving people the spotlight — their moment — was vital. Those I wrote about benefitted equally to those who read the stories,” she says. And that is where Sherrie’s own writing legacy began. Although heartache and loss prevailed through much of the 1980s — “a cloud over me” — the decade ended in celebration with the 1989 birth of Sherrie’s son, Garrett, two months after her mother’s death. Describing him as “the love of her life,” Sherrie glows when she speaks of Garrett’s accomplishments as a deputy sheriff at Watauga County Sheriff ’s Office, an EMT and a firefighter. She is also quick to include her love for his wife, Sara, “the daughter I never had,” and, most especially, for “the most precious gift they could ever give me — my 16-month-old grandson, Noah.” Following Garrett’s birth, Sherrie’s volunteer work at Life Care in Banner Elk turned into a full-time position as a social worker and liaison for patients in long-term care. Of the 10 years she spent working with nursing home residents in Banner Elk and Boone, Sherrie explains, “I was the voice for those who couldn’t always speak for themselves, and I loved being able to represent my residents in the final days of their lives.”

Soon after her transfer to the Boone facility, Sherrie met her future husband, Van Norris. From the moment they met, she describes, “He was always the perfect gentleman. He courted me, and he always included my son. Of the 24 years we’ve spent together, I know him to be the most stable, compassionate, kind, gentle and solid human being I have ever known.” When others comment on his outstanding character, she is quick to joke, “What you see is what I get!” “His only fault is that he is too good for his own good — and he crunches ice!” she laughs. Marrying Van proved to be a turning point in Sherrie’s life. At a shower held in her honor before moving to Boone, Sherrie received a keepsake with Jeremiah 29:11, inscribed, “For I know the plans I have for you, plans to give you a future and a hope.” Sherrie explains that from an early age through her youth group and the support of several women in the Crossnore Baptist Church community, her faith in God was the anchor that kept her from drowning, and with Van the plans described in her verse began to develop into a healthy hope and future. “Van and his commitment to God have proven to be an extension of God’s love for me,” Sherrie says. “Coming from a place where I was fearful of life and always expected the worst, I have found a haven of peace, love, and joy with Van, Garrett, Sara, and Noah.” Quoting one of her favorite authors, Joyce Meyer, Sherrie hopes, “I want the rest of my life to be the best of my life.”

Photo by Megan Sheppard

A cooking queen and magazine maven After a decade of work in long-term care, Sherrie’s interest expanded to include a catering business that grew out of her increasingly-in-demand cooking at her church, Mt. Vernon. Her cooking career began humbly, however: “During my ﬁrst waitressing job at a local diner, I had the early morning shift, which was disastrous, as I didn’t know sunny side up from over easy!” she recalls. But armed with lessons learned by her grandmother, mother and older sister, Gail, Sherrie’s creativity in the kitchen would prove to be limitless. Preparing food trays for deacons’ meetings and special events at church grew into an incredibly successful “Lovin’ Spoonful” catering company. Through it all, each career choice and endeavor, Sherrie was always writing, sharing stories and covering the events of the High Country. As a writer for the Avery Journal, The Mountain Times, the Asheville Citizen-Times and as features editor of the Watauga Democrat, Sherrie’s goal “to make people feel better — to bring to light stories that would otherwise be left untold” continued to become a reality. And she shared her talent for cooking with readers, also, through her “Lovin’ Spoonful” column of recipes and insights, and later a cookbook by the same name. As serious food allergies cut her career as a caterer short, in 2008, Sherrie was offered the job as editor of All About Women, a position she describes as “an amazing opportunity to showcase women of all ages and walks of life in this area. “This has been much more than a job to me — it has been a treasured gift, to be unwrapped one month at a time with each magazine we’ve printed, with each story we’ve told.” Of the eight years she has spent as editor, Sherrie says, “This work has been one of the greatest honors of my life. The chance to support women in their joys as well as their heartaches is beyond my comprehension. To honor their stories with the dignity and respect they deserve has given me an indescribable joy.”

Sherrie Norris spent about 10 years operating a catering business, the Lovin’ Spoonful. Photos submitted

NOVEMBER 2016 | AAWMAG.COM

Photo submitted Husband Van, son Garrett, daughter-in-law Sara and grandson Noah are Sherrie’s greatest joys.

Photos by Megan Sheppard

Sherrie’s decision to transition at this point is wholly bittersweet. “I cannot imagine my life without All About Women; yet I know that I am being pulled toward other things. A new phase of my life is beginning. I know I will spend a great deal of time with my grandson and my family, and for that I am very excited!”

In all things, a community servant Bolstered by many recognitions and awards such as 2006 Volunteer of the Year for Watauga County, dedicated service to Mt. Vernon Baptist Church, “Best of the Best Reporter” in a newspaper-sponsored contest, editor of the award-winning AAW and recognition by the DAR and DAV/American Legion for exceptional community journalism, Sherrie carries the stories of a community into her promising future. As Congresswoman Virginia Foxx described in the Washington, D.C.-based POLITICO publication, “Our collective story requires regular updates as it grows in richness and continual retelling. Because of Sherrie Norris, the contributions of the High Country’s North Carolina women are regularly added to this library.

Young women will be inspired, much like she was when she saw the power of her mother’s pen, by the archives, seeing just a glimpse of what North Carolina women are capable.” In addition to writing and storytelling, Sherrie loves to read, cook, bake, garden, travel and spend time with her family. Her siblings, Joe, Gail, and Sandy and their families, as well as Gary’s daughters, continue to enhance her life as “our deep love for one another has kept the memory of our mother alive.” She has a love for volunteering and has served on numerous nonproﬁt boards. She and Van are very active in several community clubs and efforts, especially the Deep Gap Ruritan Club. They have also taken numerous mission trips through our church, including relief efforts to New Orleans area following Katrina. Sherrie and Van are also owners of four classic cars and enjoy involvement in two civic-minded antique car clubs. When asked about her favorite meal, Sherrie’s response is “tomato soup and a grilled cheese.” It serves as a reminder, she says, of her humble beginnings in a

small house in Crossnore — a place where her mother’s determination to document community life was the start of the message Sherrie has worked tirelessly to share: “A woman’s past does not have to deﬁne her future.” Although many years have passed since the white-haired woman was bent over her work at the kitchen table, her passion and commitment echo throughout our Western North Carolina mountains, as Mary’s daughter has taken the helm as the voice of the High Country. Sherrie continues to make her mama proud.

In her days at the Avery Journal, Sherrie competed against other local media representatives in a race of elephants at Beech Mountain — and won. Photo submitted Hollie Greene Hollie Greene is an English teacher who loves stories, words and the mountains of North Carolina.

AAWMAG.COM | NOVEMBER 2016

Food, family & Holiday Favorites Four local restaurant owners talk Thanksgiving and turkey â&#x20AC;&#x201D; and share a few recipes

Photos by Megan Sheppard

Wendy Sykes Gordon Chef/Owner/Beast of Burden, The Gamekeeper

NOVEMBER 2016 | AAWMAG.COM

BACKGROUND: I grew up in a family restaurant environment with great Southern cooks. My father had an on-the-side cake baking business. It’s where I have honed my love for cooking with booze. I went to the “school of hard knocks” way of training — trial by ﬁre. You can learn something valuable in any restaurant at any level. I think every American should be required to work in the service industry. It would make for a more appreciative, humble human being.

TRADITION: My fave tradition would be after the service of Thanksgiving. My coworkers and friends sit down and have a family-style dinner and wine. It makes me become maudlin and thankful for how lucky I am to work with this wonderful staff/family. We all work so hard and deserve this moment of peace. THANKSGIVING: is spent here at The Gamekeeper: we do a fabulous set course menu. You can’t beat brined and wood grilled heritage turkey! I do all of the baking for the Thanksgiving menu and the spiced pecans. But pumpkin bisque is my fave with a little spice and savory whipped cream.

AAWMAG.COM | NOVEMBER 2016

Food, Family & Holiday Favorites

Kaye Reinhofer Owner, Kaye’s Kitchen

Photos by Anna Oakes

BACKGROUND: Before moving to the High Country in 2003, I was a financial planner and investment advisor in Miami. My culinary background is a lifetime love of fine food and good times shared with friends and family. Raised by a great Southern cook, I grew up on simple down-home cooking, using fresh, often locally grown foods. My menu is certainly based in Southern tradition, but being a native Miamian, you will often find some of my favorite Cuban and Caribbean dishes on the menu. Sharing my kitchen with two fabulous chefs provides ongoing opportunity to expand my expertise as we develop new and delicious offerings for our guests.

NOVEMBER 2016 | AAWMAG.COM

THANKSGIVING: means family to me. I love to spend the holiday in the kitchen with my two daughters, and grandchildren also pitch in while the guys are glued to football on the TV. Lots of love and laughter and helping hands make the day extra special. The menu always begins with the turkey — always fresh and brined. I still prefer to stuff the bird, but always have a casserole dish of extra stuffing so we don’t run out. Over the years we have gone to two gravies: one, a rich smooth gravy made from pan drippings and the other a giblet gravy that harkens back to my mother’s South Georgia roots. And then there are the pies — oh, the pies — pies are my thing! Pumpkin, Dutch apple, buttermilk coconut, chocolate chess, key lime and a wonderful cranberry lime crostada.

TRADITION: Since the day is for family, there is nothing better than sitting around the table as we give thanks for the blessings of the last year and reminisce about holidays past. Since I’ve had Kaye’s Kitchen, my favorite new tradition is coming to the restaurant after our Thanksgiving meal and decorating the shop for Christmas. All the family members who are here join in, and the Christmas Spirit has taken over Kaye’s Kitchen when we open on Black Friday.

AAWMAG.COM | NOVEMBER 2016

Food, Family & Holiday Favorites

Donna and Natalie Nicastro Mother and daughter, co-owners, Boone Bagelry

NOVEMBER 2016 | AAWMAG.COM

Photos by Megan Sheppard

BACKGROUND: Natalie: My mom worked for my dad’s parents (at a bagel restaurant), and not too long after she left, her family opened up a bagel shop. When they got married, their parents were in the height of their bagel competition. I always joke that they’re the Romeo and Juliet of bagels! Donna: I was a travel agent and my husband was an insurance agent, and we moved to Boone when Natalie was 1 to do this restaurant and get out of the corporate world. Natalie: When I was little, I would run around and pretend that I was a waitress, and take people’s orders. I started working (at Boone Bagelry) when I was 15.

THANKSGIVING: Donna: We usually do it at my house, and we all do the cooking; we do it together. Turkey, sweet potato pie, soup, stuffing, mashed potatoes, the normal stuff, traditional. We’re closed on Thanksgiving Day at the restaurant — the only other days are Easter and Christmas.

TRADITION: Natalie: Besides eating a whole bunch, and watching football with my dad — whenever there’s some staff that happen to be here, when they don’t have any other plans, we invite a lot of them over to our house. With the Bagelry family, we all try to get together before the holidays, and go and have some fun before everything is closed.

AAWMAG.COM | NOVEMBER 2016

Food, Family & Holiday Favorites

Recipes from Our Featured Restaurateurs

Dutch Apple Pie Kaye Reinhofer, Kaye’s Kitchen

1 3/4 cups water, divided 6 tablespoons granulated sugar 2 tablespoons brown sugar, packed Dash of nutmeg 1/4 teaspoon ground cinnamon 1/4 ounce orange liqueur 4 medium apples 3 tablespoons raisins 2 1/2 tablespoons cornstarch 1 (9 to 10-inch) partially baked pie shell Crumb Topping 1/2 cup brown sugar, packed 1/2 cup granulated sugar 1 3/4 cups self-rising flour 3/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1/2 cup plus 2 tablespoons butter, softened Peel, core, and slice the apples into wheels. Combine 1 1/2 cups of the water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to a boil; add apple and cook 4 minutes. Add raisins. Cook 2 minutes more or until apples are no longer crisp, but not mushy. Mix cornstarch into remaining 1/4 cup water, and add to apple mixture. Continue cooking, stirring until slightly thickened and clear. Pour into pie shell making a slight mound. Crumb Topping: Combine sugars, flour, nutmeg and cinnamon, mixing thoroughly. In another bowl, combine vanilla extract and butter, then add to first mixture. Consistency should be moist but not wet, and dry but not powdery. Crumble on top of pie. Bake at 350 degrees for 45 to 50 minutes or until browned.

Pecan Bread Pudding From The Gamekeeper Restaurant

Pudding 8 Slices day old bread (preferably french baguette), cut into cubes 1 Cup milk 1 Cup cream 3 eggs 1/3 Cup sugar 1/4 tsp salt

Sweet & Spicy Calabasa Soup Kaye Reinhofer, Kaye’s Kitchen

Approx. 3 lb. Calabasa squash 1/2 stick butter (4 Tbs.) 2 large onions, chopped 2 tsp. coriander 1 tsp. cumin 1/2 tsp. ground white pepper 5-6 cups chicken broth 1 ½ cup apple juice or apple sauce or peeled diced tart apple 1 ripe plantain in 1/4” slices (optional) Cut the squash in half and remove seeds. Place cut side down on baking dish and bake at 350° for 30 min. until tender. Cool. In a large stock pot, melt butter and cook onion over medium heat until tender, approx. 20 min. Add coriander, cumin and pepper. Pour in chicken stock and bring to simmer. Add apple juice or applesauce. Scoop out the squash and add the pulp to the stock. Simmer, covered, for about 20 minutes. Use a handheld blender to puree the mixture, or strain the soup, saving the stock, and process the pulp in a food processor. Add the puree to stock and heat through before serving.

Whisk the eggs, salt and sugar together. Add the milk & cream. Pour over the bread. Allow to rest in the refrigerator for an hour. Coat coffee cups with butter and sugar. Pour 1/8 cup caramel sauce into each cup. Fill cup with bread pudding mixture and add pecan topping. Bake at 400°F for 15 to 20 minutes or until topping really gets bubbling. Allow to cool for ﬁve minutes. Serve with whipped cream. Caramel Sauce 1 Cup Sugar ½ Cup Water ¼ tsp Cream of tartar ¼ Cup Cream Bourbon to taste Combine sugar, water and cream of tartar in saucepan on high heat. Boil to allow water to evaporate and to let sugar lightly burn, i.e. caramelize. When the mixture reaches a dark caramel color remove from heat and slowly whisk in the cream. Be careful this mixture is more than 500°F. Season to taste with bourbon of choice. Pecan Topping 1 Cup pecans, pieces ¼ Cup ﬂour 1/3 Cup butter ½ Cup brown sugar Combine all ingredients.

NOTE: If a plantain is not available, a ﬁrm banana, preferably “Matansas,” may be substituted. NOTE: Calabasa squash can be found at many Hispanic markets. If you can’t ﬁnd this squash you can use butternut or other winter squash or pumpkin with similar results.

AAWMAG.COM | NOVEMBER 2016

, y e k r u t e h t s Pas

! g n i v i g s d n e it’s Fri By Laney Ruckstuhl

This emergent Thanksgiving tradition shares the warmth of the customary family holiday with friends, coworkers and even strangers.

NOVEMBER 2016 | AAWMAG.COM

With the holidays approaching, many are solidifying travel plans to see their families, but others will share a turkey and table with a different set of people — their friends. Identiﬁed as a growing national trend in 2015 by major media outlets like CNN, Friendsgiving has continued to grow in popularity among people who may or may not also share a similar meal with their family. The holiday has especially gained traction in the High Country due to its popularity among college students, many of whom may not be able to travel home during the short break from classes. Appalachian State University senior Jordan Hines, who ﬁrst attended a Friendsgiving two years ago and hosted her own last year,

said spending the holidays away from her family has made her closer with her friends, who she considers a “second family.” She organized her event via Facebook, and friends brought their own dishes, serving a potluck-style meal. “I made my mom’s sweet potato casserole; others brought stuffing, biscuits, green beans, mashed potatoes, and someone even made an apple pie,” Hines said. “We ended up getting a rotisserie chicken from the store instead of trying to tackle the turkey situation.” Hines and her friends spent the evening eating, swapping embarrassing family stories and playing cards. “I got to spend time with my close friends in a setting that was outside of school, and the stress that comes with that, and outside of the normal party scene at a typical college campus,” Hines said. “It was special.” But the holiday isn’t just for college students. For Boone resident Amy Odom, Friendsgiving has become something of a regular holiday. “My husband Michael and I have been hosting Friendsgiving off and on since 2006,” Odom said. “Michael managed the Blowing Rock Market for several years and employed many Appalachian State students. There were many times that the students could not travel home for the short holiday and had nowhere to go for Thanksgiving.” Thus was born what Odom refers to as “an orphan’s Thanksgiving.” “It grew to include not only students, but also single friends or those without close family ties,” Odom says. Odom’s Friendsgivings offer a stress-free atmosphere and create special memories for all who attend. “Many of us shared a bond that friends do before life events such as marriage, children and mortgages start tear-

How to Host Your Own Friendsgiving 1. Plan your event via Facebook, so you can easily keep up with how many people will attend. If you’re doing a potluck-style meal, ask your friends to post in the event what dish they will be bringing, so you won’t have duplicates of any one dish. 2. Start cooking early. Nobody likes an undercooked turkey, and this will create less stress for you. 3. Consider some non-traditional foods to go along with your non-traditional holiday. Why not eat tacos or seafood instead of turkey? 4. Plan activities. Consider playing cards or board games, or ask your friends to collaborate on an online photo slideshow to be displayed at your get-together. 5. Have fun and take lots of pictures. Remember that you’re creating a memory you will cherish for years to come.

Many Friendsgivings are held potluck style, with each attendee bringing their favorite dish.

ing away at the seams of youth,” she said. “The wine and gravy ﬂowed freely with no worries of typical holiday family conﬂicts.” Odom said that often, attendees bring their own favorite Thanksgiving dish. “Either way, we were most thankful for their presence and our ability to provide a home for their holiday,” she said. Many of her friends have since moved, but she and her husband still host Friendsgiving every other year, Odom said. And this year, their Friendsgiving will include an extra special guest — an international student from Japan who has never experienced the holiday in any form. “This Friendsgiving will truly be one to remember,” Odom said. ASU alumna Erica Stewart also has fond memories of Friendsgiving, though she also traditionally celebrates the holiday with her family. “After everyone came back from break with their families, we wanted to get together before classes started back up, and Friendsgiving seemed like the most fun — and delicious — way to do that,” Stewart said. Stewart said the holiday is a great way to stay in touch with old friends. “Especially now that a few of us have graduated, it’s really nice to have Friendsgiving to keep us all in touch, since school friendships so easily drift apart. We may have not done anything unique or special, but I know I will remember Friendsgiving as one of the highlights of my college years, because we were able to just be together as a family.” AAWMAG.COM | NOVEMBER 2016

Sharon Arnold Mixing Up Miracles

Sharon Arnold preps food in the kitchen of Loaves and Fishes in Crossnore. Photos by Hollie Greene

A ﬁfth-generation Crossnorian, Sharon Johnson Arnold has spent most of her life in the town known as “the miracle in the hills.” A graduate of Crossnore High School, Sharon spent two semesters at ASU before marrying Wayne Arnold, her husband of almost 50 years. The couple lived in Boone, Charlotte, Shelby and Williamsburg, Va., before returning to Crossnore to start their family and build the home they live in today. Two children and three grandchildren later, Sharon has spent a great deal of time in the kitchen cooking for her family and working with Bugs Smith Wise as partner in their catering company during the 1980s and 1990s. “I have always had a knack for ﬁnding good recipes and trying dishes and recreating them,” Sharon says. “I like to try

NOVEMBER 2016 | AAWMAG.COM

a variety of things and then add my own touches.” A seasonal business, “Loaves and Fishes” catering’s success continued to expand to a degree that change was necessary. “We needed more space, and Wayne and I began to consider opening a restaurant as well,” explains Sharon. “We wanted it to be close by, and we began to think of Crossnore as the place for our new endeavor.” Opening a restaurant in this small community was met with some doubt. As Sharon explains, “There were some naysayers — yet my faith has taught me that with God anything is possible. I knew he wanted us to open a restaurant, and when the property just within the town limits came up for sale, we jumped on it.” Fourteen years later, “Loaves and Fishes” has become a place where friends

meet regularly, where locals come to revel in mountain cooking, and where tourists come to discover the hospitality of our mountain community. There is a measure of camaraderie felt throughout the venue — an unspoken invitation to “come as you are.” As Sharon’s friend Bugs describes, “There is no pretense there; rather, there is a genuineness and an appreciation for mountain culture. This is where all social classes come and rub elbows, discuss politics and religion, play cards and gossip.” Sharon’s philosophy of “what I serve is what I’d want to eat myself,” paired with her love of “watching the community come together,” may explain the miraculous success of this small restaurant nestled just at the edge of Crossnore. “This has become a meeting place of sorts,” Sharon describes. “This is Cross-

nore’s gathering place.” Although Sharon and Wayne have enjoyed their time with Loaves and Fishes, Sharon says they are ready to consider new options. “I long to have no restrictions or limitations on God’s voice and direction. I want my time to be open to him in every dimension, and the amount of work required with the restaurant doesn’t provide that.” Featured on Sharon’s menu is her favorite meal: fresh green beans, salmon cakes, squash casserole and raspberry al-

mond cake with white chocolate frosting. “This meal will miraculously satisfy each area of a person’s appetite,” she declares. And, take it from her regulars: Sharon is skilled in mixing up miracles.

Hollie Greene Hollie Greene is an English teacher who loves stories, words and the mountains of North Carolina.

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I have always had a knack for finding good recipes and trying dishes and recreating them. I like to try a variety of things and then add my own touches.

Full Line of Holiday and Gift Items

585 West King Street • Suite D Boone, NC 28607 doeridgepottery.com 828.264.1127 Open daily from 10am - 6pm

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- Sharon Arnold

828-264-4660 2082 Blowing Rock Rd • Boone, NC 28607 www.cfarestaurant.com/boone/home AAWMAG.COM | NOVEMBER 2016

November is Hunger and Homelessness Month Women and children among most vulnerable By Chamian Cruz

NOVEMBER 2016 | AAWMAG.COM

Since July, Laura Parker, 30, and her three children, ages 10, 9 and 7, have been living at the Hospitality House, a homeless shelter in Boone. The landlord of their apartment gave them 15 days to move out when Parker’s ﬁancé went to jail for failure to pay child support from a previous relationship. Because he was the household’s sole source of income, she and her children had to move their things into storage and move into the emergency shelter. “It’s been hard doing all of this on my own,” Parker says. “It’s hard being cooped up with nowhere to take the kids. I always feel like I’m being watched. It’s good that I have a place over my head, but it’s just stressful. I’m really on my own.” November is Hunger and Homelessness Month, and Parker’s family is among many women and children in the High Country who face these problems. High rent and high costs of living in Watauga County often force the hungry and homeless to decide between paying for food, medications or bills. Earlier this fall, a total of 24 children resided at the Hospitality House shelter, according to Todd Carter, director of development. Other families living at the shelter included a single mom with three children, a single mom with a newborn, a family of seven and a family of three generations — a grandmother, mother and daughter. Women and children are 68 percent — more than two-thirds — of the homeless population in the service area, Carter says. Trauma and domestic violence are the reason 90 percent of them are homeless, he said. “Domestic violence shelters and facilities can only serve intimate partner domestic violence; that’s what their funding is for,” Carter said. “What we’re not talking about is non-intimate partner domestic violence — fathers beating up their daughters, brothers abusing their sisters, uncles, grandfathers. The only place for them to go is here.” When women and children who have suffered domestic violence or other trauma arrive at the shelter, they meet with a service coordinator and develop a 90-day goal plan. Carter said one case involved a woman whose plan was to sit in the lobby, then to ride the bus with someone and ﬁnally to ride the bus alone

— all things that would seem generally easy for people who have not suffered domestic violence or other trauma. “When we talk about helping to end homelessness, it’s not just about getting a job, but about dealing with all types of impediments — psychological and otherwise,” Carter said. Parker’s family eventually moved out of the emergency shelter and into the Transitional Housing Program, a two-year program that prepares residents for employment and sustainable housing. On Sept. 30, Parker graduated from a six-week program that helped her write a resume and search for jobs. Her three children are also part of a kaleidoscope program that helps them with homework after school. HH provided clothing and school supplies to the kids upon arrival.

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When we Talk about helping to end homelessness, it’s not just about getting a job, but about dealing with all types of impediments — psychological and otherwise.

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- Todd Carter, Hospitality House development director

But Parker’s family isn’t out of the woods yet. Her children have suffered from health problems and accidents, including an asthma attack, epileptic seizures, anxiety and one falling off the top of a bunkbed. The incidents led the Department of Social Services to get involved. With teary eyes, Parker said she was doing her best to do what they ask, because she didn’t know what she would do if her children were taken away from

her. On top of homelessness, hunger is a reality faced by many women and children in the county. The 2014 Hunger in American Study by Feeding America found that 18 percent of people in Watauga are food insecure. Among children, 19.2 percent of children in Watauga live in poverty, and 25 percent live with food insecurity, the study said. The Hunger and Health Coalition is a nonprofit organization that serves the community through a food pantry and pharmacy. HHC is busiest during the winter months, when work dwindles down for summer seasonal workers. Crystal Winebarger, director of operations at HHC, said the average age of people that come in for food and medication are between 18 and 64 years of age, about 75 percent are women and an estimated 80 percent of those women have children. During school breaks especially, HHC provides various programs other than the food pantry and pharmacy to help feed children. Winebarger said 40 percent of students in Watauga qualify for the National School Lunch Program, which provides children with reduced price lunch at school. When children are home over school breaks, they cannot rely on breakfast and lunch from the school. To help fill in the gaps for parents, HHC started a program at four local schools once a week, sending backpacks filled with food home with students for the weekend. HHC provides 275 backpacks per week. HHC also provides food for people in the community through programs like The Market, a daily self-serve market that allows people to choose food that they enjoy; Snacks for Scholars, a snack bag to hold kids through the school day; and a fresh garden with produce such as squash and green beans. Carter said there is no easy solution for hunger and homelessness, but closing the large disparity between the wealthy and poor in the region would help. “Watauga County has the perfect storm of income inequality,” Carter said. “We’ve got the wealthy and the destitute. Everyone needs to know that the burden of inequality falls on women and children. People need to open their eyes to the facts and stop pretending these problems don’t exist.” AAWMAG.COM | NOVEMBER 2016

ALL ABOUT TOWN

Among the attendees at the Boone Meet and Greet on Sept. 22 were, from left, Lynda Gioia-Flynt, Fuschia Moss, Kim Holt and Katelyn Voglewede. Photo by Anna Oakes

From left, Kathleen Haynes, Anne Moody, Emily Burgland and Ginny Brookshire enjoy light food and conversation at a Meet and Greet at Vidalia hosted by the Boone Service League. Photo by Anna Oakes

NOVEMBER 2016 | AAWMAG.COM

ALL ABOUT TOWN

Above: From left, Kelsi Butler and Kelli Haas catch up at the Boone Service League’s Meet and Greet social held at Vidalia on Sept. 22. Photo by Anna Oakes

Left: Light hors d’oeuvres are served by Vidalia for the Boone Service League’s Meet and Greet held in September. Photo by Anna Oakes

AAWMAG.COM | NOVEMBER 2016

ALL ABOUT TOWN

Left: From left, Debby Glover, Gwen Dhing and Shellie Karaus prepare to take the stage at ‘Groovy Nights 8’ in Blowing Rock. Photo by Jeff Eason

Below: Alton Russell as Elvis Presley and his daughter Susanna Russell as Marilyn Monroe at ‘Groovy Nights 8.’ Photo by Jeff Eason

NOVEMBER 2016 | AAWMAG.COM

ALL ABOUT TOWN

Above: Christy Kennedy, Donna Lebert, Corinna Dietrich, Christy Pruess, Katie Masura, Susan Shaw and Gwen Dhing backstage at ‘Groovy Nights 8.’ Photo by Jeff Eason

Left: From left, Melissa Pickett of the Blowing Rock Chamber of Commerce and Jennifer Brown, director of Blowing Rock Parks and Recreation, tour the upper observation deck at the Foley Center at Chestnut Ridge on Sept. 16. Photo by Jeff Eason

AAWMAG.COM | NOVEMBER 2016

ALL ABOUT TOWN

At the Chestnut Ridge ribbon cutting and tour Sept. 16, Brenda Boozer holds up a book about her grandfather, Williams Cummings Tate, one of the ďŹ rst doctors to practice medicine in the High Country. Photo by Jeff Eason

Jessica Mason, Marcia Greene and Margaret Holder of Chetola Resort mingle during the Boone and Blowing Rock Chamber of Commerce Business After Hours event held at Moses Cone Manor in September. Photo by Jeff Eason

NOVEMBER 2016 | AAWMAG.COM

one cuff

THREE LOOKS

Boone Drug at King Street Soda Fountain & Grill

Serving you for over 50 years now!

Boone Drug at King Street 202 W King Street | Boone, NC 828.264.8929