All About Women November-December 2018 by Mountain Times Publications

Southern Charm in the High Country

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Let’s hear it: Name your favorite holiday song — or your most despised. Or both. Melanie Davis Marshall “The absolute favorite, it-isn’t-Christmas-until-I-hear-it song is Dolly Parton’s ‘Hard Candy Christmas.’ This is the song that was always full blast in the kitchen while we made Christmas treats, to the point of my oldest sister hiding a cassette tape that has yet to be found in my Mama’s house. I should add we sing along at full volume and we are not a musical family.” Derek Halsey “People forget that ‘I’ll Be Home for Christmas’ was written for soldiers overseas in World War II. After witnessing human life taken on a massive scale thousands of miles away in a faraway land, thoughts of normal life at home during Christmastime weighed heavy. The last line still reflects the emotional reality of those in a precarious spot during the holiday season: “I’ll be home for Christmas, if only in my dreams.”” Mackenzie Francisco “My favorite holiday song used to be ‘All I Want for Christmas Is You’ by Mariah Carey — until she butchered it on live television and my dreams were crushed. ”

Heather Brandon “I have a tradition of rewatching my beloved original Star Wars trilogy over the holidays; therefore, my favorite holiday song is ‘The Imperial March’ composed by John Williams.” Sue Spirit “It’s the Christmas music of the Benedictine monks of the Weston Priory in Vermont. They compose and sing their own music, accompanied by organ. ‘Morning Softly Awakens’ is my favorite: ‘Morning softly awakens all our deepest longings to be reborn. Into the desert of our lives, bringing truth and freedom, God comes to us...’”

PUBLISHER Gene Fowler

EXECUTIVE EDITOR Tom Mayer

EDITOR Anna Oakes editor@aawmag.com 828.278.3602

CONTRIBUTORS Heather Brandon Children’s Council of Watauga County Bonnie Church Marion Edwards Hollie Eudy Mackenzie Francisco Derek Halsey Jessica Isaacs Heather Jordan Melanie Davis Marshall Dawn Shumate Sue Spirit

PRODUCTION & DESIGN Meleah Bryan Kristin Obiso

ADVERTISING 828.264.6397

Anna Oakes “Well, as I’ve described in a past editor’s note, my most beloved holiday song is ‘Merry Christmas from the Family’ by Robert Earl Keen. Dislikes: ‘Chestnuts Roasting on an Open Fire’ (too schmaltzy), ‘Santa Baby’ (too materialistic) and ‘Baby It’s Cold Outside’ (too creepy).” Hollie Eudy “My all-time, No. 1 favorite holiday song is Elvis’ ‘Blue Christmas’ because my dad’s rendition of it is an annual event for our family, and when cajoled properly, for our extended friends and family! Also, every year of my childhood, Dad would sing this on our way back home on Christmas night and I would always be the off-key backup singer. Elvis’ version has nothing on my dad!” 4 | November-December 2018

COVER PHOTO by Dawn Shumate

CONTENTS

features 10

Christmas Tree Angels

Sanctuaries of Hope: Children’s Homes

Cheers for Cider

20 For the Love of Chocolate: Beth Westfall

relationships 24 Your Holiday Bucket List for the Family 26 Mom’s World: Matryoshka Nesting Dolls

style & leisure 27

Beauty: Holiday Glam

34 Travel: The Riches of Inspired Hospitality

health 28

Living Well: Keeping the Happy in Holidays

homestead 29 Hillbetty Revival: Spice Up the Season

32 ‘Tis the Season for Streamlining: Send Christmas Cards More Efficiently

food & drink 30 Holiday Appetizers Perfect for Entertaining

in every issue 6

Editor’s Note

Women in the News

36 Young at Heart: The Gift of Travel

By the Book

40 All About Town

November-December 2018 | 5

Who

editor’s

note

Should We Feature? In March, in honor of Women’s History Month, we again want to feature multiple women who are “making their mark” here in the High Country — and we need your help to find them! Whether she’s an entrepreneur, professional, craftswoman, stay-at-home mom or a dedicated volunteer, contact us if you know a woman who falls into one of the following categories:

Champions: Women who have achieved remark-

able success or who are survivors of incredible challenges. This category is also for women who are champions for others, both as mentors and advocates.

Givers:

Through their service as volunteers and benefactors, these women set the example of how to give back and pay it forward.

Pioneers: From entrepreneurs to innovators, these

women are bringing new ideas, approaches and concepts to our community and to their organizations.

Mountaineers:

Through various activities and efforts, these women are preserving the heritage, music or lifeways of the mountains, or they’re conquering mountains through adventure. If this describes a High Country woman you know, email us a name and why you feel she should be featured at editor@aawmag.com by Friday, Dec. 14.

I’m grateful for these mountains, views and cold-weather hikes.

Like many, I appreciate the Thanksgiving holiday for its simplicity and purity of intent — a day not defined by compulsory gift exchanges or displays of colors and decorations, but instead just a day to be grateful and to share food with family and friends. But practicing gratitude need not be restricted to a single day of the year. According to the Harvard Medical School, in positive psychology research, gratitude is strongly “associated with greater happiness and can help people feel more positive emotions, relish good experiences, improve their health, deal with adversity and build strong relationships.” “Gratitude is a way for people to appreciate what they have instead of always reaching for something new in the hopes it will make them happier, or thinking they can’t feel satisfied until every physical and material need is met,” an article in the school’s HEALTHbeat publication states. “Gratitude helps people refocus on what they have instead of what they lack.” So, I’ll start: I’m grateful for two years as editor of this magazine, and I’m proud of the stories and the beautiful issues we’ve brought to our readers. I’m grateful for our annual Friendsgiving get-together, which turns six years old this November. I’m grateful for Fraser fir Christmas trees and their intoxicating aroma. I’m grateful for year-round access to farmers’ markets and local food in the High Country. I’m grateful for sweet potatoes. And I’m grateful for 2018, a year that has driven me to grow through intentional goal-setting, that has brought generous recognitions that are both rewarding and humbling, and that has also delivered many unwanted challenges, but I believe my family and I are stronger — and more grateful — as a result. Wishing you a wonderful holiday season and a gratifying New Year,

6 | November-December 2018

aawmag.com

ALWAYS BE YOU!!! Mon–Fri 9:30 – 6:00 Sat. 9:30 – 5:30 205B Long St., Shamrock Square Jefferson, NC (336) 846-9551 www.libbyslook.com

Women in the News West Jefferson Native Named 2018 NC Student Teacher of Year

Makayla Church

he North Carolina Association for Colleges and Teacher Educators has named recent UNC-Charlotte alumna Makayla Church the 2018 Student

Teacher of the Year. Church received the award on Oct. 4 at the 36th annual North Carolina Teacher Education Forum, “Celebrating Our Professional Identity: Shared Knowledge and Advocacy” held in Raleigh. The award includes a stipend of $2,500. Church was one of 10 ﬁnalists from across the state. She graduated from UNC-Charlotte in May with a bachelor’s degree in dance, concentrating in K-12 dance education, and student teaching in the dance department at Northwest School of the Arts. “Makayla takes the time to get to know the students and staff, creating a

Patricia Alexander Named BRAHM Founder Emeritus

High Country Breast Cancer Foundation Walk/Run Raises Over $40,000

High Country Breast Cancer Foundation founder Irene Sawyer meets Dr. Anne-Corrine Beaver at the finish line. Beaver donned running bib No. 1 as the race’s dedicated cancer survivor. Photo by Sydney Wolford

igh Country Breast Cancer Foundation’s Oct. 27 5K Walk and Run at the American Legion building in Blowing Rock saw more than 400 participants and raised more than $40,000. The previous year’s race raised $30,000. All of the money raised from the walk/run will go to local breast cancer patients and their families in “out-of-the-box” ways that are customized to the patient’s needs, Sawyer stated in an email. In the past, the organization has sponsored trips for Disney World and Tweetsie Railroad, and has provided money for groceries, rent or expenses that insurance and/or Medicaid cannot cover. To ﬁnd out more or donate to the High Country Breast Cancer Foundation, visit highcountrybreastcancerfoundation. org. - Sydney Wolford

8 | November-December 2018

positive environment in the classroom and sending positive vibes wherever she goes. She drums up conversations as simple as complimenting someone on their shoes to inquiring about something someone said about their loved one a week prior. It shows that she cares,” says Chandra-McCloud Glover, Church’s clinical educator at Northwest School of the Arts. Church, who is from West Jefferson, is now the dance teacher at Flat Rock Middle School and East Henderson High School, both in Henderson County.

Patricia Alexander

he Blowing Rock Art & History Museum Board of Trustees honored longtime supporter Patricia Alexander as museum founder emeritus at the Alexander Arts Lecture on Sunday, Oct. 7. Husband and current Founder Emeritus Welborn Alexander was in attendance and accepted the honor with her. Patricia Alexander was an active and gracious advocate of the museum long before it opened its doors in 2011. She helped keep building contributions ﬂowing in even during the economic crisis. “Her dedication to artistic expression, education and the Blowing Rock community has enlivened the town and made BRAHM a cornerstone of culture in the local area, the museum said. “We thank Mrs. Alexander for her continued service to the arts in the High Country.” aawmag.com

Women in the News Daniel Boone Chapter DAR Donates to App Theatre Mural

he site of the Appalachian Theatre of the High Country is now a construction zone as the 1938 movie theater and performing arts center is being transformed to its former glory. Within the storied interior, the addition of a 50-foot mural will narrate the history of Watauga County from the 1600s. John Cooper, chairman of the new theater, and Executive Director Laura Kratt were present to receive the $3,000 donation from Regent Jill Privott and Historic Preservation Chair Mary Moretz, a descendant of 18th century early settler Benjamin Howard and the artist, Brenda Mauney Councill (who descended from Jordan Councill, the founder of Councill’s Store (now Boone). The donation will fund one of the ﬁve panels being created. The Daniel Boone Chapter chose to fund the important Longhunter Period from 1760-1800. Regent Jill Privott notes that the artist researched original local characters for this segment of the panel.

Pictured from left: longhunter interpreter Joseph Trivette, Cherokee descendant Barry Sheppard, artist Brenda Councill, DAR Chapter Regent Jill Privott, ATHC Chairman John Cooper, DAR Chapter Historic Preservation Chair Mary Moretz, and ATHC Executive Director Laura Kratt. Photo submitted

Kelly Selected as National Pritzker Fellow

Crystal Kelly

rystal Kelly was selected to join a dozen other community leaders nationwide for the inaugural cohort of the Pritzker Fellows Program. The fellows, with expertise across the ﬁelds of pediatric medicine, social work, child care and mental health services, were se-

lected to lead their community’s unique efforts to advance policies and programs focused on increasing the availability of high-quality programs and services for infants and toddlers from birth to age 3. Kelly has served as the executive director of the Children’s Council for the past seven years and brings a strong commitment to equity, diversity and cultural competence in early childhood system building. Each community is being awarded up to $150,000 for two years to support the creation of a two-year fellow position to be a dedicated leader for birth to 3 initiatives in Watauga County. The fellow will direct efforts to building a coordinated early childhood system and local ﬁnancing stream for early childhood initiatives that include a high-quality early care and education accreditation program for local child care programs and universal home visiting for new families. November-December 2018 | 9

Feature

Christmas Tree Angels Three Area Women Are Active in High Country Christmas Tree Industry PHOTOS BY MACKENZIE FRANCISCO

The Fraser fir is the primary Christmas tree sold at Stone Mountain Farms, but the also offer the Canaan fir, Turkish fir, Serbian spruce and more.

From seed, to farm, to home — every Christmas tree has a story. Every year, people travel from far and wide to the High Country to ﬁnd the perfect tree to bring a little more holiday magic to their households. Whether they’re placing the seeds into the soil of rolling mountain hills, implementing strategies for pest control or spearheading business operations, women in the High Country play an instrumental role in the Christmas tree industry. Puns aside, these ladies are women in a man’s ﬁeld, and they’re embracing every minute of it. Diane Cornett Deal Corneħ Deal Christmas Tree Farm Diane Cornett Deal never thought she would become a Christmas tree farmer. But then again, she never thought that she’d serve on the Christmas Tree Association board at the county 10 | November-December 2018

and state levels, or that her choose-andcut Christmas tree farm would evolve into a local holiday staple. For almost 30 years, Cornett Deal Christmas Tree Farm has brought joy to families from all over the state and country as one of the High Country’s most prominent choose-and-cut Christmas tree farms. Diane planted her ﬁrst trees in 1986 on her newly purchased 26-acre farm. A single mother in her 30s, she planted the

trees upon the suggestion of her father, Clint, who was already in the Christmas

Cornett Deal Christmas Tree Farm opened almost 30 years ago. aawmag.com

County and North Carolina Tracy Taylor Christmas Tree Association Stone Mountain Farms boards has come to an end, but Nothing can stop her passion for Christmas tree Tracy Taylor from farming hasn’t. Diane’s job as the tending to her Watauga County Clerk of Court family’s Christleaves her little time to go out mas tree busiand plant trees, but her inness — not even volvement in her business pera metal brace on sists. She spends her weekends her knee. in November and December “I talked to my out on the farm with her famsister the other day and she said, ‘Well I ily, making wreaths, preparing guess you’re not doing harvest this year’ refreshments, greeting some and I just laughed and was like, ‘You don’t of the same customers she’s get my life at all, do you?’” Tracy jokes. known since 1992 and getting On a chilly October morning, Tracy to know the new ones. sits in a recliner in her home with her Top: The Blue Ridge Mountains are visible from the porch of the Cornett Deal Christmas rental cabin on Diane’s farm. leg elevated. She blew out her knee a Tree Farm spans across rolling few weeks before playing tennis. Stone green hills in Vilas, N.C. The Bottom: Diane’s father, Clint, encouraged her to plant Christmas Mountain Farms, the Christmas tree farm farm offers a variety of Fraser trees on her farm in 1986. and landscaping business that Tracy runs fir Christmas trees. Guests with her husband, is a mere two weeks tree business. In November of 1992, Corenjoy Diane’s special apple away from opening its gates for their nett Deal Christmas Tree Farm opened its cider made from apple juice, pineapple Christmas tree harvest, but Tracy doesn’t gates for the first time. juice and Red Hots, cookies and hayrides, seem too worried about her injury. “Choose and cut was my passion … I all while taking in the entire holiday “Oh, I’ve hired someone to take me to discovered that quickly,” Diane says. “I experience. and from the farm,” she laughs. just love people. I love inviting people out “The choose and cut brings people Tracy won’t be getting her hands and serving refreshments, providing this together and it offers the opportunity as dirty this year unloading trucks and service for them and just getting to know for families to come together in a time cutting trees, but that doesn’t mean them.” and season that can sometimes be really she hasn’t done that in the past. Since Just like the trees she planted on her stressful for people,” Diane says. “They’re the opening of Stone Mountain Farms 26-acre piece of land, Diane’s business not just picking out a Christmas tree in 1988, Tracy has been involved in all grew — and so did her involvement in the — they’re creating a memorable family aspects of her business, from delivery Christmas tree industry. experience.” scheduling to shearing trees. She jokes Throughout the years, Diane has Cornett Deal Christmas Tree Farm is that she’s a woman in a man’s field, but served on the board of the Watauga open from Nov. 16 through Dec. 16. It’s for Tracy, that doesn’t matter; the only County Christmas Tree Association and located at 142 Tannenbaum Lane in Vilas. thing that matters is her farm, her emthe choose-and-cut committee for the In addition to trees, Cornett Deal Christployees and ensuring that business keeps North Carolina Christmas Tree Associamas Tree Farm offers plain and decorated rolling. tion. As the only woman on the choosewreaths, gifts and a rental cabin that Located about 12 miles from Boone and-cut committee at the time, Diane overlooks the farm and the Blue Ridge in Trade, Tenn., Stone Mountain Farms says she earned the respect of her male mountains. serves as a wholesale Christmas tree farm counterparts on both boards quickly by As for the future Cornett Deal Christthat supplies trees to hundreds of buyers working hard and getting to know them. mas Tree Farm, Diane says she doesn’t Recalling a time when she suggested Continued on next page plan to retire from the Christthat Christmas tree growers attend the mas tree world anytime soon. Southern Women’s Show in Charlotte “My farm has been such a and Greensboro, Diane says she offered blessing to me,” Diane says. a unique perspective to the team — a “I’ve made so many friends woman’s perspective. over the years.” “My approach to convincing them was I said to the guy, ‘Look, think of it like this. If something is going on inside your home, who makes the decision? Who Left: Stone Mountain Farms offers wholesale trees and a choose decides what’s going to go in your living and cut service. room and what kind of furniture you have?’ It was that simple,” Diane says. Right: Crew members at Stone Mountain Farms load trailers Her time serving on the Watauga and prepare to ship trees. November-December 2018 | 11

every year during the holiday season. Although the Christmas tree business is only open for a couple months at Stone Mountain Farms, Tracy calls the endeavor “a 13-month business.” Each tree’s growth is charted throughout the summer, and their branches are sheared to perfection. From there, Tracy’s husband tags the trees by hand, they’re loaded onto trailers and delivered to customers across the state and country. “You can’t get this done in a year,” Tracy says. “We have less than two months to pull this off and there’s no time for error — if it doesn’t go the day it’s supposed to go, we’re in trouble.” The process she conducts is tedious, but Tracy embraces it all, serving as the go-to person for her crew. Her crew, Tracy says, plays a key role in the operation, and in turn, Tracy treats them like family. Throughout the years, Tracy and her husband have cultivated a sense of mutual respect and trust between themselves and their employees, and as a result, completed more than two dozen successful harvests. “I think in my business and how I’ve always worked, I’ve been willing to do whatever my crew will do,” Tracy says. “I can’t act like I can’t get dirty and act like something is too hard for me.” Stone Mountain Farms offers a variety of trees, from the “Cadillac of Christmas trees,” the Fraser fir, to the Canaan fir, Turkish fir, Serbian spruce and more. Injuries aside, the trees at Stone Mountain Farms are ready for harvest and Tracy is ready to tackle another holiday season with her family and staff. “It’s not easy, but the more people get to know me, the more they get to know the fact that I’m not behind my husband, I’m beside him,” Tracy says.

Jill Sidebottom: Mountain Conifer Integrated Pest Management Specialist Before evergreen branches can stand tall in the living rooms, dining rooms and bedrooms of homes during the holiday season, they have to be healthy and protected before harvest. Jill 12 | November-December 2018

How to Recycle Your Christmas Tree

Jill inspects balsam woolly adelgid control at the grower seed orchard at Grayson Highlands State Park.

After the lights and ornaments are removed from your Christmas tree and packed away in the attic, you may think it’s time to drag it out to the curb for pickup on New Year’s Day. Think again! Christmas trees can have a purpose beyond their role as the centerpiece of the holiday season. HERE’S HOW:

Sidebottom devotes her time to ensuring that Christmas tree farms across Watauga, Ashe and Avery County are protected from disease, insects and mites with little to no use of environmentally harmful chemicals as a mountain conifer integrated pest management specialist. Jill says that the main goal of integrated pest management is to reduce pesticide use. She works as a part of the North Carolina Cooperative Extension Service and the N.C. State Agricultural Department. By applying the research she’s done in the ﬁeld, Jill is able to help farmers protect their harvest with the least toxic pesticides with the lowest rates for pest control. The majority of Jill’s work is done during the growing season, which falls between March and October. She goes out to individual farms, monitors tree growth, collects soil samples and works with farmers to formulate pest control plans that utilize what she calls “free pest management.” With Jill’s help, Christmas tree growers across the High Country are able to produce vibrant and healthy trees that help make the most wonderful time of the year a little more wonderful. “I’m sitting here at 30 years in this job, and it’s been a rewarding thing to do,” Jill says. “I get to work in some beautiful places … it’s wonderful.”

Keep your tree in its stand and move it outside. Coat pine cones or oranges with peanut butter and or birdseed to provide a snack and hang out spot for birds and squirrels. If you live on a lake or pond, drag your tree outside and push it out into the body of water. The tree’s many branches provide an excellent habitat for fish. The crevices make great hiding spots for smaller fish who want to avoid being dinner for large birds. Take your tree to a chipper and turn its trunk and branches into a fragrant air freshener for closets and cars. After all, there’s no better way to duplicate that Fraser fir smell than using an actual Fraser fir. Use the branches to make a base for a backyard compost pile. The branches allow for a little bit of airflow at the bottom of your pile, and the branches decompose naturally.

Mackenzie Francisco Mackenzie is a journalism student at Appalachian State. She’s a big fan of the mountains, sunﬂowers and small towns. aawmag.com

Feature

Sanctuaries of Hope Crossnore School and Children’s Hope Alliance

Education is a main component of Crossnore’s programs for residential children.

Quietly tucked away on opposite ends of Avery County, havens of peace for children of all ages, ethnicities, backgrounds and socioeconomic status can be found in both Crossnore School & Children’s Home in Crossnore and Children’s Hope Alliance at Grandfather Home in Banner Elk. For over a century, these sanctuaries of hope have welcomed and harbored children in need. With close to 100 residents, CSCH “provides a world-class classroom education with outside experiences, a safe place to live, both medical and therapeutic interventions and the love and support of a healing commu-

nity,” describes Hope Solomon, director of communications at CSCH. Similarly, Madison Cornwell, development officer working speciﬁcally at Grandfather Home’s branch of CHA, explains, “CHA offers residential care for children ages 11-18 as well as outpatient services, intensive in-home services, day treatment and a growing community of foster care and adoption.” Both communities have evolved since their early 20th century beginnings based on children’s changing needs, yet both continue to honor the vision of their founders in providing a light for children in an otherwise dark and hopeless world.

The Rev. Edgar Tufts initially came to the mountains of Western North Carolina as an evangelist serving the Watauga community. From 1897-1901, Tufts pastored in both Watauga and his native Georgia. From 1902 until the time of his death, he established permanent residence in Banner Elk, serving as pastor to various churches in the area and also founding Lees-McRae College, Grace Hospital, and, in 1914, an orphanage, Grandfather Home. Of his life’s vision, his daughter, Margaret Tufts Neal, explains her father’s Continued on next page November-December 2018 | 13

simple creed: “He didn’t come up here with a plan, ‘I’m going to found a school,’ or ‘I’m going to found a hospital.’ It was a matter of answering a need, whether it was a physical need or a spiritual need…” Meanwhile, Edgar’s contemporary, Dr. Mary Martin Sloop, came with her husband Dr. Eustace Sloop as medical missionaries in the Plumtree area. Her vision grew in a similar capacity to Edgar’s as she recognized the Crossnore area’s need “to provide children in the mountains with a higher education.” In 1913, she founded Crossnore School, which

it is to both Edgar’s and Mary’s credit that their schools continue to evolve and adapt to meet students’ diverse needs. As Madison explains, “The Grandfather Home campus speciﬁcally was founded as an orphanage for children. As times have changed, so has the type of children that are on our campus today. We are now serving some of the most highly abused and neglected youth in all of the state.” Grandfather Home’s campus includes facilities for students

and foster care services across the state and hope to one day know that there isn’t a kid left that isn’t getting the help that they need,” Madison describes. The emotional investment of CHA’s 50-member staff is one of daily challenge and reward. Madison asserts, “The biggest challenge of my work is to continue to have a smile on my face when I am

Top Left: Williams Academy on the Avery campus is a charter school educating residential children and community children. Bottom Left: Grandfather Home in Banner Elk has been serving children for a century. Right: Sloop Chapel on the Avery campus is named in honor of founders Drs. Eustace and Mary Martin Sloop.

eventually expanded a four-month school term to a nine-month term and provided up to an 11th grade education. In 1939, the school began receiving orphaned and abandoned children as residents. Of her life’s work, Mary shared, “We wanted to be missionaries, Doctor and I, and what could be better than to spend our lives helping to bring to these people of the mountains, these ﬁne, highprincipled men and women so capable of great things, a more fruitful, happier manner of living?” With such determined, sincere starts, 14 | November-December 2018

whose needs are severe and require constant care, students who need extensive therapy and support and students who have experienced abuse or neglect, but are able to attend public school and could be placed with a therapeutic foster family if one came available. Children’s Hope Alliance works to begin the healing process from day one. “Our vision is to heal the hurt, provide a safe home and extend care for the whole family no matter what it takes. We are working to ﬁll the void of therapeutic

working alongside these children. To know the level of abuse and neglect that they have faced would bring anyone to tears. I am so proud to be a part of this work and so incredibly moved by these children and their resilience. “The most rewarding part of my job is when I get to travel around to individuals and churches and tell them about some of the most amazing success stories of our children and their growth,” she adds. “When I see someone moved to tears, aawmag.com

and then they become a part cottage parent was knowing of our mission, I cannot help that my time was limited but feel that I am directly with the kids I had grown to helping these children and see as my own. I knew that giving them a voice and at some point, I would have providing them with hope.” to let most kids go back On the other side of the home to their real families or county, those connected to another foster home. I still with CSCH have also been remember every face, every moved to share their lives story and every smile. For all and hearts with those at of the kids I got to know and Crossnore. Along with her love, I pray for them as they husband, Mark, Lorah Young go back into their worlds worked for seven years as a and always hope to see them cottage parent — responsible again under better circumCrossnore Weavers employs local women and students to weave for managing homes of up stances.” beautiful garments, table linens and home decor. to nine children. Drawn to Paige also shares, “My this mission through their kids taught me more about rehow to listen to someone, really listen. I work with the youth at their church, Lorah silience and spirit than I could have ever learned that children in foster care can be describes her time at the school. learned on my own. I have seen children some of the strongest people in the world, “For us, a huge ‘success’ would be who look in the face of abandonment, true survivors. I learned to be open to that moment that one of our girls had an heartbreak and devastation and come love the unlovely. I learned to try to look encounter with Father God. We saw many out triumphant on the other side. I have past behavior to see what is going on in a heart transformations. Another huge learned from them that there is nothing deeper level of heart.” success for our girls was sticking it out that we cannot come back from. There Paige Henderson, a recent graduate to graduate … I think that long-term sucis no low so low that we cannot get back of the University of Alabama, worked cesses were the ones that could forgive up.” ﬁrst at Crossnore as a substitute teacher their families for however they were hurt at Crossnore’s charter school, Williams by them.” Academy. Soon after she made the deciHollie Eudy Lorah also describes the lessons she sion to become a cottage parent, underHollie Eudy is an English teacher learned through her work as a cottage going an intensive application process who loves stories, words and the parent. Appalachian Mountains. and interview. “For me,” Paige shares, “the “I think I learned the most about most challenging thing about being a

Give to Children’s Homes This Holiday Season and Beyond There are many ways the community can support the life-changing work that has inspired generations for over a century. Madison Cornwell, development officer for the Children’s Hope Alliance branch at Grandfather Home in Banner Elk, says, “I am desperately seeking individuals to sponsor one of the children on our campus for Christmas. Our kids create lists of their wants and needs, and I look for people with huge hearts who will sponsor a child for Christmas and buy those gifts for them.” For information about sponsoring a child for the holidays, call (828) 406-2424 or email MLCornwell@childrenshopealliance. org. For information about volunteering or donating at Grandfather Home, call (704) 832-2207 or email volunteer@childrenshopealliance.org. For more information about Children’s Hope Alliance, visit childrenshopealliance.org.

Likewise, Lorah Young, former cottage parent at Crossnore School & Children’s Home, says that spending time with the children is very meaningful. “I think the public doesn’t realize that most of the teens didn’t have much of a real childhood, so they can become like children very fast if given the chance to be loved on and just to have fun with them,” Lorah says. “I don’t think many know that something so simple as taking them to dinner or just out for a milkshake could mean so much.” For more information on becoming a volunteer or giving to Crossnore School, contact Courtney Lane, advancement associate, at (828) 733-4305 or clane@ crossnore.org. For more information about Crossnore School & Children’s Home, visit crossnore. org. November-December 2018 | 15

Feature

Cheers f

Photo submitted

Photo by Derek Halsey

CIDER Local Cidery Entrepreneurs Turn Apple Season into Tasty High Country Libations

16 | November-December 2018

aawmag.com

Lansing, N.C., is a small town in Ashe County located on Big Horse Creek, a short distance from

Continued on next page

Photo by Dawn Shumate

where the tributary enters the second oldest river in the world, the North Fork of the New River. A small section of old brick buildings remain from the town’s heyday, when it was on the Virginia Creeper railroad line in the 1900s. In that same time period, the great and late singer, musician and songwriter Ola Belle Reed was born in Lansing in 1916. Eventually, Reed and her family moved to Maryland looking for better work during the Great Depression, and the Virginia Creeper railroad ended its run in the 1970s. Fast forward 40 years later into the 21st century, and the wifeand-husband duo of Kate and Tim Arscott are ensconced in the corporate world in Atlanta. Successful yet disenchanted with urban life, the Arscotts plot a course for a new adventure in a rural place. That leads them to Lansing, with a population of 200, and the formation of the unique and growing company they created, Molley Chomper Hard Cider. “I moved to Atlanta and earned a master’s degree in nonprofit management and childhood development, and I ended up being a fundraiser for a nonprofit organization,” says Kate. “My husband Tim was a consultant for a big firm in Atlanta. After mov-

ing around to different places, we just thought, ‘We need to slow down. We need a different life.’ We had our first child and wanted a different pace. It took us about a year and a half of looking in Western North Carolina in places like Hendersonville, Asheville, Watauga County and Ashe County, and eventually we found a farm and an old farm house near Lansing, and it fit.” As time went on, the Arscotts bought some surrounding acreage to expand their land. Then, they had to decide how to proceed — figuring out how to make a living while being at peace with their surroundings. Eventually, the idea was hatched to create Molley Chomper Hard Cider. “At the time, I was a hardcore cider drinker, so we said, ‘This is perfect. We will grow apples and make them into cider,’” Kate says. “We began to pursue that business plan, and we love it. We bought the farm in 2010 and planted our first apple trees in 2011 and we did our first commercial pressing in 2015. We do the pressings ourselves. We do it all.” Now, with over 60 varieties of apples growing on their farm, the Molley Chomper Hard Cider Company basically sells all of the cider that they make every year. While many of the apples

We bought the farm in 2010 and planted our first apple trees in 2011 and we did our first commercial pressing in 2015. We do the pressings ourselves. We do it all. - Kate Arscott, Molley Chomper Hard Cider November-December 2018 | 17

Kate Arscott pours cider samples at Molley Chomper as part of a farm tour. Photo by Dawn Shumate

come from the Arscott farm, they will also buy specialized apple varieties from many local and regional farmers. Tim is the one behind the many different kinds of hard ciders that are invented by the company. Kate keeps the business, distribution and marketing end of the company on track. “When I do go to various cider festivals and events, it is definitely male-dominated, and I am not sure why that is,” says Kate. “I like being in this business as it is physically demanding, which feels good and keeps you young. And, it is definitely challenging as far as the chemistry involved behind the scenes, as there is a lot to do as far as the research and the business decisions you have to make to create good ciders.” You can visit the Molley Chomper Hard Cider Company (molleychomper.com) at 165 Piney Creek Road in Lansing, behind the historic Old Lansing High School, which was built in the 1940s by President Roosevelt’s Works Progress Administration. There, you can taste many varieties of hard ciders that include Mountain Maelstrom, made from at least five apple varieties grown in the High Country, the semi-dry Bent Apple cider, the popular Porch Swing cider and late-season Hopped Molley cider and more. Another place that you can find Molley Chomper Hard Cider and many more cider brands is at Peabody’s Wine and Beer Merchants store in Boone. The retail outlet sells ciders made all around the U.S. as well as in England and France, where the cider craze began. “Bull City Cider is from Durham, Noble Cider is made in Asheville and Shacksbury Rosé Cider is from Vermont, but Molley Chomper is probably one of our most popular brands,” says Josiah Cameron, specialist at Peabody’s Wine and Beer 18 | November-December 2018

Merchants. “The brands from England and France are extremely different from the American brands because of the fermentation process they use. Over there, they do natural fermentation or what is called spontaneous fermentation, and the ciders are a lot more wild and funky, musty and tart.” The shelf space dedicated to ciders has grown exponentially in recent years. “We have gone from having one designated spot for ciders to four sections of cider products,” says Josiah. “Cider consumption has increased significantly. People want an alternative to beer, and some are gluten intolerant. There are many different styles made from many different fruits, from peach to strawberries and pears and more. Molley Chomper makes cherry and blueberry ciders that are really good.” When Appalachian Mountain Brewery and Cidery opened its doors five years ago in Boone, the creation of quality craft beer was the main focus. As the cider craze gained steam, however, Appalachian Mountain Brewery and Cidery’s head brewer Nathan Kelischek began to add more exclusive cider recipes to the roster. A graduate of Appalachian State University’s growing fermentation science degree program, Nathan, a first-generation German-American, found a whole new route for his brewing creativity with the ciders he creates. “We started making ciders about four years ago, and I was fortunate enough to go over to England and take a cider-making course over there,” says Nathan. “So, we do a French-English style technique called ‘keeving,’ which means we leave a lot of natural sugars in the cider. We don’t back-sweeten the batches. That is why our ciders tend to be a little bit drier, and a meld between aawmag.com

Coming up with new flavors means tons of experimenting. It is a long process. We fail more often than we succeed. But, it is fun when you create something good. - Nathan Kelischek, Appalachian Mountain Brewery and Cidery

the English style and French style. It basically means that we starve the yeast of nutrients so that it slows down fermentation, which leaves natural sugars in the cider so that you are not adding apple juice concentrate to it.” The brewery offers up to 10 different flavors of hard cider, and that requires much trial and error when it comes to flavor and a lot of scientific knowledge. “Coming up with new flavors means tons of experimenting,” Nathan notes. “It is a long process. We fail more often than we succeed. But, it is fun when you create something good. I personally like our cider called The Roots, which is made with turmeric and ginger. Mystic Dragon, made of strawberry, rhubarb and green tea, is also a favorite and the cinnamon and plum Scarlett Rose also sells really well. We are doing all sorts of things with ciders.”

As for the mixed drinks you can create using hard ciders, there are many to choose from, including using them to make mimosas, as a mixer with gin, or combined with warm rum and a cinnamon stick. The folks at Molley Chomper prefer to use their cider instead of champagne in the famous French 75 cocktail recipe, which also requires some gin, lemon juice and dissolved sugar water. Whatever your drink of choice, there are plenty of great, locally made hard ciders to choose from in this beautiful part of the world. Derek Halsey Derek is a freelance journalist living in the High Country. He is a winner of the Charlie Lamb Excellence in Music Journalism Award and a 9-time IBMA Journalist of the Year Award nominee.

Serve Up Warmth for the Holidays People often associate holiday imbibing with eggnog, but many other beverages can be enjoyed this time of year. Wassail is a hot, mulled cider that was traditionally consumed while wassailing, a ritual of Medieval English Christmas and Twelfth Night celebrations. A warm beverage and caroling go hand-in-hand. Wassail can be made in many different ways, depending on one's tastes. But cider is an integral ingredient in most wassail recipes. Home cocktail creators can use this basic recipe and modify as they see fit.

Wassail Serves 8 to 10 1/2 gallon apple cider 2 cups orange juice or pineapple juice 1/4 cup lemon juice 8 whole cloves 4 cinnamon sticks 1 cup orange juice Whiskey, if desired

Add all ingredients to a large pot over medium heat. Allow to boil. Reduce and simmer for 30 to 45 minutes. Strain out the cloves and cinnamon sticks. For an alcoholic drink, add whiskey to desired taste. Wassail is traditionally served out of a communal punch bowl, but can also be presented in individual mugs garnished with cinnamon sticks. November-December 2018 | 19

FOR THE OF

The High Countryâ&#x20AC;&#x2122;s Own Gourmet Chocolatier

Feature

Westfall Specialties

Chocolatier Beth Westfall shows off a selection of artisan bonbons and truffles in her home kitchen, from which she produces fine chocolates and operates her business. Photo by Jessica Isaacs

You know what they say: “Find something you love to do and you’ll never work a day in your life.” That just might be the case for chocolatier Beth Westfall, who’s been busy building a new business here in the High Country. Luxury quality ingredients, handcrafted design and meticulous technique are at the heart of her brand, and every product is as beautiful as it is indulgent. “It’s a technical process. It combines being a technician with creativity and ambition,” says Beth, whose handmade confections are now sold in some of the area’s highest quality food and wine shops. “You’re always thinking: What can I try now? What can I do next? With beautiful chocolate, I’m always aiming for perfection. I want that perfect looking piece and the skills that go with creating a perfect chocolate.” Bonbons, truffles, dessert bars and more made from ﬁne French chocolates headline Beth’s repertoire of specialty sweets, which are made to order in her home kitchen. “I love the fact that more people than not love chocolate — especially women. I’ve never met a woman that didn’t like chocolate,” she says. “It has a universal appeal.” Continued on next page

Beth keeps a small variety of signature treats available for order on her website, including her favorite bonbon recipe to make: the Lime Café Hazelnut Crunch, in which a locally roasted coffee ganache steals the show. It’s joined by light, crispy, crunchy hazelnut and finished with a hand-painted lime green swipe. “It’s the one I enjoy making the most because it’s a layered piece. It’s deligh ul in that it’s got the lime and the coffee, which really work well together, and then the hazelnut crunch at the bo om, and all in this li le, one-inch bonbon,” she says. “It’s pre y — it’s the green one with tan spots for the coffee. I try to decorate for what’s inside. That’s my favorite to make, but I don’t really have a favorite flavor. I do love dark chocolate, so I make the Raspberry Rose with dark chocolate and I could eat those all day.” Other signature bonbon flavors include Strawberry Lemon, Tropical, Sea Salt Caramel and Earl’s Banana, which showcases a creamy banana and Earl Grey tea ganache. Also on the menu are 5-Spice Orange white chocolate truffles and a variety of bars.

Lime Café Hazelnut Crunch November-December 2018 | 21

Really, the learning process is the failing process, and I’ve got plenty of people who like to eat my mistakes. - Beth Westfall Beth transitioned into the world of fine chocolates approximately four years after leaving behind a lengthy career in the restaurant industry. After a brief hiatus, her work took off again a little over one year ago when she started selling her artisan products. As her business continues to grow, so, too, does her enthusiasm for honing her craft. “I worked with it for a few years and then I put it down. When I decided to get back into it after I got out of the restaurant business, I had more questions about it than I had answers. That’s when I really started pursuing the education side of it,” explains Beth, who has completed various certifications and training programs around the country. “I like the artisan side of it, and I’m still small — small batch is what I do. I’m in the process of trying to build a small business with it, and you’re always learning something new when it comes to this type of craft. That’s the other part of the passion in my life — to always be learning something new.” Intense online education and hands-on workshops help her develop her skills, although she maintains that trial and error often make for the best lessons in the kitchen. “Really, the learning process is the failing process, and I’ve got plenty of people who like to eat my mistakes,” she laughs. “Those are few and far between now, and I’m always striving for perfection. Even though it may look perfect to somebody else, I may know where this little flaw or that little flaw might be.” As an entrepreneur, Beth’s philosophy is to keep it small and stay focused on the quality of her work. “The small batch works well for me because I don’t have the facility to produce vast amounts of product, so I can make 100 pieces in a day or in two days. It just depends on what I’m making,” she says. “Then I can control the quality more so than if I were mass producing chocolates with automation.” Creating beautiful sweet treats is not just an art for Beth, but also a science. 22 | November-December 2018

“I use fine French chocolate, so I get it in bulk and first have to melt it down and temper it. The tempering part of it is the key thing. It’s the technical part, and it’s the first part of any good chocolate,” she explains. “Tempering involves melting all five different crystalline structures that are in chocolate. You melt all of that down and you want it to become one crystalline form — they each have to get in a row and start holding hands and decide they’re going to be one crystal. “That’s where you get that shiny finish, the snap when you break open a chocolate bar — then you’ve got a good tempered chocolate. It won’t melt in your hand when you touch it and it doesn’t necessarily need to be refrigerated.” Specialty bonbons anchor the array of products she provides, and presentation is equally as important in her kitchen as quality and taste. “On these bonbons that I make, I do colored cocoa butter, so I actually paint or spray with an airbrush the molds. I spray the

The Gift of Chocolate In the midst of the holiday season, specialty fine chocolates can make a great gi choice for just about anyone on your shopping list. “There are people who are hard to buy for, and there’s the ques on: What am I going to get for somebody that has everything? This is so diﬀerent that you’re not going to go to the drug store and buy these. It’s kind of an upscale gi ,” Beth says. “You’re giving something out of love that’s beau ful and you want to bring pleasure to that person you’re giving it to. You know if it’s a box of chocolates they’re going to enjoy that experience again every me they eat a piece, so it’s a unique gi .” Beth Wes all Chocolates oﬀers ar san confecons in gi boxes of varies quan es. Order online through bethwestfallchocolates.com to choose your package, select individual products or choose “Chef’s Choice” for an assortment curated by the hocola er. An online e em mai ail co ccontact ontac ntac nt act chocola email orm is provided, too, form or inquiries regarding for ustom orders. custom

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molds, then I make the shells with the tempered chocolate. Depending on what recipe I’m making, I’ll make a ganache — and sometimes I’ll do layered pieces with like a nut ﬁlling or little cookies inside to create a crunch layer — and pipe it in,” she says. “That has to sit for 24 hours to cure and fully crystalize, and then we can what they call cap, or close them up. Once that’s done you can unmold them, and you’ve got these beautiful little pieces. “That’s where I decided to try to work just because I love that process. I love how the bonbons look and I get great response from customers about that. They always say they’re too pretty to eat. Well, then you’re missing the wonderfulness of the bonbon, because they should taste as good as they look.” While expanded operations may be in store for the future of Beth Westfall Chocolates, its owner and head chocolatier remains committed to the small batch method and producing luxurious, expertly crafted delicacies. “Chocolate has a rich history, and it was even used in a lot of different ways medicinally. It does have some qualities that work on the pleasure centers of the

brain, so people feel good when they eat it, and they always have good memories,” Beth says. “When you’re young and you’re growing up, when you got a piece of chocolate, it was probably a treat and you have fond memories of it. Now when you eat a piece of chocolate it all comes right back to you. Everybody has their ﬂavor preferences — dark, white, milk chocolate — but the psychology of it is all the same. Besides, it tastes really good.” For more information or to place an order, visit bethwestfallchocolates. com. Beth Westfall Chocolates are also available for purchase in retail settings including J&M Produce in Boone (summer season only), Peabody’s Wine and Beer Merchants in Boone and Erick’s Wine and Cheese in Banner Elk.

Jessica Isaacs Jessica Isaacs is a local writer, wife and new mommy who loves the Lord and always keeps her eyes peeled for his mercies and miracles.

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828.295.3323 November-December 2018 | 23

Relationships

Your Holiday

BUCKE T LIS T

Maximize Family Time During Holiday Breaks

BY THE CHILDREN’S COUNCIL OF WATAUGA COUNTY

Winter break is quickly approaching for the kids in the High Country. They will be out of school, it will be cold, and our normal routines will be nowhere in sight. We won’t even begin to mention the countless snow days that may come our way as well! If being at home with your children is not your normal routine, you’ll ﬁnd that it can be easy to resort to screen time for activities. Although a good movie night or a few hours of video games can be fun here and there, it does not have to be the only experience our kids have over the break. The High Country is full of activities during the winter that are low cost, enriching for your children and great opportunities for the whole family. Here are some ideas to explore: The Children’s Playhouse is a wonderful facility that is designed for interactive play for kids and their families. They are located at 400 Tracy Circle in Boone and are open Tuesday through Friday, 10 a.m. to 5 p.m., and on Saturday, 24 | November-December 2018

10 a.m. to 3 p.m. It is only $6 per person for non-members. Children 12 months old and under are free. You can also contact them concerning a scholarship if needed. Activities and classes are also offered throughout the week and over holiday breaks. You can ﬁnd the schedule on their website: goplayhouse.org. Going to our local Chik-ﬁl-A is also a wonderful indoor idea for young children. If buying dinner for the family is too much, it could be a great place to just get a treat with the kids and let them play in the indoor gross motor space for a while. They are open Monday through Saturday 6:30 a.m. to 10 p.m. Head to the local library or bookstore to get out of your house this winter and pick out some books to read together. The Watauga County Library has several free activities for children and families. These include Family Story Time, Baby Lap Time, Awesome Alphabet Activities, Alphabet Ready By 5, Lego Club, Beginning Coding Club, Battle of the Books, a monthly scavenger hunt, and more. You

can ﬁnd more information here: arlibrary. org/watauga-childrens-services/wataugachildren. They are open Monday through Thursday, 9 a.m. to 7 p.m., and Friday and Saturday, 9 a.m. to 5 p.m. Foggy Pine Books, a local bookstore located on King Street in Boone, also offers story times for children, and all parents get free coffee! Find more details about their opportunities at foggypinebooks.com. Stop by the Children’s Council to get a free pack of diapers or to check out a themed resource kit that is designed for speciﬁc age groups (up to 5 years old). While you are here, learn about all of the free classes, workshops and groups we offer throughout the year. You can sign up to receive free books for children up to age 5 with our Imagination Library program: thechildrenscouncil.org. Do your kids love animals? A trip to the Watauga Humane Society is a wonderful plan that even older children will enjoy. They are open Tuesday through Sunday 12:30 to 5 p.m. They have multiple cat rooms to visit, an area where you can aawmag.com

walk dogs, and sometimes a few special furry or scaly friends. This is a great free activity that allows you and the kids to go get cuddly with some fuzzy friends. It is a great adventure to get out of the house, but of course there will be times when a cozy day inside is more appealing. On days like these, there are so many creative ways to keep from going stir crazy or being secluded to a screen for too long. Having fun in the kitchen is something many children love. Baking an easy dessert or making a pizza from scratch typically creates a positive experience for you and the kids, AND you get to eat what you cook! Playing a game with food like “name that food” can even be a thrill. It is a great game that involves one person closing his/her eyes and tasting different foods and ﬂavors and trying to guess what it is by the taste or texture. It’s always exciting to throw in something strange that gets everyone laughing. Playing other indoor games such as hide and seek, I Spy, card games like Crazy Eight, Go Fish or UNO, doing a puzzle or playing board games are great options for interacting with one another

while learning and having fun at the same time. Make some holiday gifts or baked goods to give to friends and family. There is nothing better than the feeling of making something meaningful together to give to a loved one. If this is not an option, you could let your children decorate some plain wrapping paper to wrap around holiday gifts. Get some plain white or brown paper, tie a bow around it and let your children color the wrapping paper! Your children will surely have a lasting memory of these moments, especially when you are joining in on the fun with them. Doing things like creating a treasure hunt for your children or building a blanket fort will be worth the time. You can even create contests to see who can make a paper airplane that ﬂies the farthest. Put some music on and learn a dance together or make up your own dances, draw pictures of each other, make up stories, or write letters to friends and family members. These are fun things that most families don’t take the time to do during regular busy weeks.

Make a holiday bucket list of activities including these and others you come up with. Take turns picking activities and creating quality moments as a family, making the most of your holidays. Established in 1977, the Children’s Council of Watauga County Inc. builds upon the strengths of children, families and educators by investing resources, information and training toward promoting the future health and success of our greatest community asset: Our Children. All of the programs, from prenatal to age 12, concentrate on child development to prepare children to be ready to succeed in school. Through family support, early literacy programs, child care technical assistance and professional development and community outreach and collaboration, we focus on the importance of each child. We are committed to our vision of a community where every child has the support to live a healthy, happy life. We work to build a strong foundation for children’s learning and development by strengthening families, the early childhood system and the wider community.

November-December 2018 | 25

Relationships

MOM’S WORLD

Matryoshka Nesting Dolls Christmas at My Grandmother’s House Holidays inevitably bring up memories of going to my grandparents’ houses in upstate New York as a child. Unlike so many of my friends and women I know through my work as a midwife now, I did not live anywhere near my grandparents growing up. From Pennsylvania, it was about a six-hour drive, and then when we moved to Virginia, it became a long 12-hour drive of “MOM, she’s leaning on me again” in the backseat with my sisters. Having extended family dinners once a week on Sundays did not happen since

26 | November-December 2018

my grandparents lived so far away, so the holiday meals and time together seemed more momentous. It’s funny how there are certain images that pop immediately into my head when I contemplate these occasions from my childhood. Green marshmallow pistachio Watergate salad. Sleeping on the floor at my Gramma and Grampa Bates’ house and waking early, swearing I saw Rudolph. And the special wooden Czech Matryoshka nesting dolls on the bookcase. These dolls always fascinated me, from the time I was very young. For those who are unfamiliar, the Czech nesting dolls are typically wooden, opening at the waist of a matronly figure to reveal a slightly smaller doll, within which there is an even smaller doll, and this continues within the seven-doll set. I do not know how long my grandmother had had them, but I know they existed from the time that I was a very small girl, and that it is likely she had them before I was born. In thinking about these dolls, I have pondered why I was so fascinated. Now it seems somewhat obvious and appropriate, given that symbolically the dolls have been thought to represent mothering and how one woman gives birth to the next generation which in turn births the next generation, and so on. Being a midwife, it seems fitting that I would love the symbolism of such dolls who can give birth to the next generation. I researched the dolls a little bit more and learned some other fascinating details. Matryoshka literally means “little matron” in Russian and is derived from the Latin root word mater (pronounced maw-ter, not ma-ter like tomater), which in turn means mother. It turns out that these

were ﬁrst made in Russia around 1890 and were introduced to the world by 1900. Many areas of the world have versions of the nesting doll, but they are most associated with Eastern Europe. In Russia, and I would suppose also in Czech culture, the Matryoshka nesting doll symbolizes a strong family matriarch. Perhaps it was appropriate that my Gramma Bates, who was known for her lengthy story-telling, joyful squaredancing, and above all her ruling over the household, should possess a beautifully crafted and colorful nesting doll that represents the beauty and power of mothering into future generations. My grandmother passed away the year my middle son Joseph was born, on my sister’s 35th birthday in 2003. I wish I could hear her stories again, as we sat around their dining room table, eating marshmallow ﬂuff and listening to her coffee percolator bubble on. She spoke her mind, danced in the kitchen with my Grampa, and loved like she meant it. She barely knew my oldest son Will and never knew Joseph or Benjamin, or my sister Holly’s children Caroline, Philip and Danielle, but I think she would’ve loved seeing what wonderful people arose from her daughter and her daughter’s daughters. I hope one day to get a nesting doll of my own, for some other child or grandchild to pick up and discover the layers underneath each and every doll and the beauty within.

heather jordan, CNM, MSN Comments or questions? 828.737.7711, ext. 253 landh@localnet.com

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Style & Leisure

Holiday Glam BEAUTY

‘Tis the season to pull out the sparkly party clothes and put together your holiday glam game. Yes, I know you’re pretty mild most of the year — but Christmas calls for celebration. Everywhere there is sparkle and glitz, visions of sugar plums dancing in our heads ... so let loose and let’s go on a wild sleigh ride! First, let’s make sure that complexion is glowing from within. Continue to stay hydrated as some folks only drink water when the weather is hot. News ﬂash — your body needs just as much in winter, as inside heat can be equally drying. Since your skin care routine should change seasonally, it is a good idea to take your game up a notch and use more powerful moisturizer or night cream if you live in a cold climate. To get the JLo glow, use a luminous primer before applying foundation. The eyes and lips will set the tone for your glam look, and there is so much fun to be had with all the possibilities. Shades of sparkling and metallic golds, coppers, silver and just about any color you prefer. High gloss, pearly and metallic lips in bold reds, copper and plums, to name a few. My favorite way to glam up a look is to apply glitter on the eyes, and we will discuss how to do it. Remember to keep everything in balance. If you’re wearing an over-the-

top killer glitzy outfit then you definitely want to forgo the eye glitter. If eyes are the highlight, then lips must be subdued, otherwise there is too much competing going on, and you will look costumey (is that a word?). Here are a few ideas to get your holiday game on. The Glitterati: Little girls love glitter — big girls too. You will need be careful in applying and definitely careful that you don’t spill it, because you will continue to see it for years to come. It is wise to apply glitter glue. If you are good at makeup and are going for a precise eye, you can press a small flat brush into the glitter and gently press into the area you wish to cover. A quick and easy way is to dip a small loose hair brush into the glitter, shake, and then swish across the glue area. This creates a messy eye but still quite beautiful. You might want to hold a tissue under the eye and slightly tilt your head back. I personally don’t do a loose glitter eye — instead I use a wonderful glitter liner, which gives the same holiday effect. Do not use craft glitter, as it can cut the cornea. The Classic Winged Liner: This look is best executed with liquid or gel liner rather than pencil to achieve the sharp wing tip. Having trouble getting the line? Simply apply tape to make the perfect flick. Pair this look with a strong red and bam!

Smoky and Sultry: This is generally the “go-to” look for the holiday season. Rich browns, blacks, purple and wine colors are great, but you can basically make a smoky eye from almost any rich tone color. Priming the eye is absolutely essential if you want your color to hold. Here is an easy smoky eye: Add medium tone in crease, add darker brown on outer corners, blend for gradient effect, line bottom lash line with shadow then pop the lid with a neutral shimmer shade and inner corners. Add more for more intensity. Top with two coats of mascara or get bold and apply lashes. Keep lips simple. Bare Face, Bold Lip: Make sure lips are smoothed, with no loose chapped skin. Use natural look for eyes, but amp up the lips in sparkling red burgundy, coppery or whatever color you like. Always use a liner to line, and completely ﬁll in the lips before adding color. This season hot matte colors are in, shiny metallic are popular and you can just press a little glitter into your favorite color. There are plenty tutorials online, so no excuses — ‘tis the season to glam it up. Let Your Beauty Shine! 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. November-December 2018 | 27

Health

LIVING WELL

Keeping the Happy in Holidays Do you dread the holidays? That is almost blasphemous to admit, but for many it is the truth. Social media and TV highlight smiling faces around the holiday buffet and ruddycheeked children, calmly opening the perfect Christmas gift. This amplifies that feeling of being out of step with the rest of the world. “I think a lot of people would say that the holidays are the worst time of the year,” says Ken Duckworth, MD, medical director of the National Alliance on Mental Illness. “They’re just straight up miserable, and that’s not only for people with clinical depression.” There are tensions that are specific to the holiday: - Noise and messiness increase if you are hosting family. - Food preparation and cleanup can be a full-time job. - Gift giving can create financial pressure and dashed expectations. - Unhealthy relationship dynamics magnify when families are thrown together. - Bad memories from holidays past are awakened. - Empty spots at the table due to the death of a loved one trigger sadness. Here are some things you can do to cope with holiday pressures and increase the joy. Have realistic expectations: Anticipate the tensions. Don’t get hung up on what the holidays are supposed to be like and how you’re supposed to feel. If you’re comparing your holidays to 28 | November-December 2018

some abstract greeting card ideal, they’ll always come up short. Don’t worry about stoking that “holiday spirit.” Start your morning with a serenity ritual: Bundle up and take a walk. Spend some time in prayer and meditation. Moderate your sugar and alcohol intake: Blood sugar ups and downs can increase moodiness. Know when to quit. Sip a calming tea: These are noted for their calming properties: peppermint, chamomile, lemon balm, passion flower and green tea. Diffuse or apply some essential oils: Some oils with moodenhancing effects include: lavender, rose, ylang ylang, bergamot, chamomile and frankincense. Don’t get into it: When confronted with a tactless remark or irritating behavior from a loved one, choose to ignore it or respond peacefully. Holiday gatherings are not the best place for dealing with deep issues from the past. Holidays are a rare time of family togetherness. Make a conscious decision to savor this time. The season will pass quickly, and this just might be your best ever. bonnie church Certified Life and Wellness Coach Author/columnist, motivational speaker Certified Trainer for TLS Weight Loss Solution

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Homestead

HILLBETTY REVIVAL

Spice Up the Season PHOTOS BY MELANIE DAVIS MARSHALL

Left: When you have a good mess of peppers, wash them and dry thoroughly. Middle: Use the twine to tie each pepper around the stem tight enough to hang on when dangling. Right: Hang somewhere warm and dry. It will take about a month for the peppers to really dry out well.

All it takes to take a boring meal up a notch is a little spice, or a lot if you are feeling brave. Peppers are a favorite in my garden, although this year was a bust. A little too much rain left my pepper plants in a sad state of droopy, soggy mess. Thanks to a friend donation, I still ended the season with a healthy batch of cayenne peppers. Drying peppers is a simple process. All that is needed is a little jute twine and patience, and a warm dry spot inside the house that could use a splash of red for decoration. After picking the peppers, place them in a paper bag somewhere dry and out of the sun to begin to dry a little and until you are ready to string them up. If you are waiting for a few to ripen up, you can leave the picked one waiting in a paper bag. When you have a good mess of peppers, wash them and dry thoroughly. I pat down each pepper with a paper towel. Moisture left from the washing could lead to mold before they are good and crunchy. Use the jute twine (although really any kitchen string you have lying around will work) to tie each pepper around the stem

tight enough to hang on when dangling. Each pepper should be about an inch to an inch and half along the string. Hang somewhere warm and dry. Mine are dangling from light fixtures in the dining room. I consider them a lovely decoration. It will take about a month for the peppers to really dry out well. Once dry, you can either leave them hanging and just cut off a pepper as needed, place them whole in a mason jar to add to your spice cabinet, or chop them up really fine as pepper flakes. Buying a coffee grinder dedicated to peppers in another option. A word of caution, take the peppers and the grinder outside. Going for cayenne pepper powder is an outdoor activity. The dust can be killer flying about in the kitchen. Whole, crushed, flaked, or powder will last seemingly indefinitely, but a couple years at least if dried thoroughly before storage.

Spicy Hot Chocolate This is a guess-timate recipe. I have never actually measured the ingredients. Adjust to taste as needed. 4-5 cups whole milk Half a can of sweetened condensed milk 3-4 heaping tablespoons of dark cocoa powder 2 tablespoons of cinnamon powder 1 teaspoon of cayenne pepper Mix well with a whisk over a medium heat until desired temperature and thickness. This spicy sweet chocolate treat is perfect for a holiday dessert when the stomach is just too full for pie.

Melanie Davis Marshall Melanie is a born-again Hillbetty attempting to revive her Appalachian roots. She lives in Creston with her two dogs and 21 chickens. November-December 2018 | 29

Food & Drink

Holiday Appetizers Perfect for Entertaining Presents may get much of the glory during the holiday season, but there is much to be said about the foods found throughout this time of year as well. During the holiday season, people frequently ﬁnd that dinner invites, cocktail parties, office happy hour gatherings and other opportunities for socialization are easy to come by. At the heart of these events are foods and beverages. Whether one is hosting a holiday soiree or plans to bring something to a potluck party, it’s helpful to have a list of fail-proof recipes at the ready. Tasting menus, bite-sized treats and ﬁnger foods are always a hit at holiday functions. Enjoy these recipes, courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association and Denise Gee’s “Southern Appetizers: 60 Delectables for Gracious Get-Togethers” (Chronicle Books).

Mini Merry Meatballs (Serves 24) Paired with a cranberry barbecue sauce, these savory appetizers are bursting with ﬂavor and holiday appeal. 1/2 pound ground beef brisket 1/4 pound ground beef ribeye steak boneless 1/4 pound ground beef (80 percent lean) 1 cup seasoned stuffing mix 1 egg, beaten 3 tablespoons water 1 teaspoon minced garlic 1/4 teaspoon salt 1/8 teaspoon pepper

1/2 teaspoon ground red pepper Salt Preheat oven to 400 F. Combine brisket, ribeye, ground beef, stuffing mix, egg, water, garlic, salt and pepper in a large bowl, mixing lightly but thoroughly. Shape into 24 11/2-inch meatballs. Place on a rack in a broiler pan that has been sprayed with cooking spray. Bake for 13 to 15 minutes until the internal temperature reads 160 F. Meanwhile, prepare the Cranberry Barbecue Sauce. Heat oil in a medium

saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes, or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to a boil; reduce heat and simmer for 20 minutes, or until cranberries burst and the mixture has been reduced to a thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired. Serve meatballs with barbecue sauce.

Cranberry Barbecue Sauce 2 teaspoons vegetable oil 1/2 cup chopped white onion 1 tablespoon minced garlic 2 1/2 cups fresh cranberries 1/2 cup orange juice 1/2 cup water 1/3 cup ketchup 1/4 cup light brown sugar 2 tablespoons cider vinegar 2 tablespoons molasses 30 | November-December 2018

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Cornbread Blinis (Makes 24)

skillet or griddle. When bubbling, add the batter in tablespoonfuls about 1 inch apart. cook the blinis until bubbles form on top, about 2 minutes. Flip and cook another minute or so, until lightly browned and golden. Remove them to a cooling rack and, if desired, keep warm in an oven heated to its lowest temperature. Use paper towels to wipe away crust giblets or darkened grease from the pan. Repeat the process with more butter and batter. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Appetizers need a solid base onto which the culinary creation can be built. “Cornbread Blinis” offer just that. These small cornmeal “pancakes” are beautiful, sturdy hosts for the likes of thinly sliced prosciutto or smoked salmon. Top the pancakes with “Divine Crab Spread.” 1/2 cup good quality, stone-ground yellow cornmeal 1/2 cup all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg, lightly beaten 4 tablespoons butter; 2 tablespoons melted 2 to 3 tablespoons finely chopped fresh chives or Italian flat-leaf parsley, optional In a medium bowl, whisk to combine the cornmeal, flour, sugar, baking powder and salt. Whisk in the milk, beaten egg, melted butter and chives (if using). Stir until just combined. Heat 1 tablespoon butter in a hot

1/2 to 1 teaspoon lemon zest, plus thinly sliced lemon wedges for garnish. 2 tablespoons chopped fresh chives or ﬁnely sliced green onions, plus whole chives for garnish 1 to 2 tablespoons mayonnaise 1 teaspoon Worcestershire sauce 1/4 to 1/2 teaspoon salt 1/8 teaspoon hot sauce 1 pound jumbo lump crab meat, picked over for shells In a medium bowl, combine the cream cheese, cream, lemon juice, lemon zest, chives, mayonnaise, Worcestershire, salt and hot sauce and stir until smooth. Gently add the crab meat, using a rubber spatula to fold it into the cream cheese mixture until just combined. Refrigerate the dip for at least 2 hours, or up to 1 day. To preserve the freshest ﬂavor, keep the dip in a well-sealed container surrounded by ice in a larger container. Serve it very cold, garnished with lemon wedges and whole chives.

Divine Crab Spread (Makes about 3 cups) 8 ounces whipped cream cheese 1/4 cup heavy cream or half-and-half 1/4 cup freshly squeezed lemon juice,

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Homestead Photo by ProFlowers courtesy of flickr, www.proflowers.com

‘Tis the Season for Streamlining Send Christmas Cards More Efficiently Festive greetings sent to family, friends, coworkers and business associates are an enjoyable element of the holiday season. Despite the popularity of online cards and social media posts for other occasions, when it comes to Christmas cards, many people still choose to write out and mail their cards. Although millions of people are still buying boxed cards, signing and mailing them, there is no denying that the process of choosing, addressing and mailing cards can take a considerable amount of time. Streamlining the process and starting card preparation early can make sending Christmas cards that much easier — and can cut down on costs.

CARD SELECTION Photo greetings remain fashionable, particularly among families who may want to show how much their children have grown over the last year. Book photographers and print cards early, as both services may be booked up closer to the holidays. Consider opting for a variety of themes — some friends may be religious; some may not. Aim for a more general 32 | November-December 2018

card for business associates and others you don’t know well. Purchase extra cards in case any are ruined, lost or if you remember more friends or family who should receive cards.

WHAT TO SAY For most cards, keep your messages short and sweet. You may choose to include a typed letter with a more extensive yearly update for certain friends and family. Include real-life details to provide a vivid snapshot of your family’s life — your kids’ favorite foods, books or hobbies, for example.

ORGANIZE MAILING LISTS Maintaining a digital file of current addresses can make sending cards much more efficient, and if you update it throughout the year you won’t find yourself scrambling to find addresses during the holidays. Keeping lists in a spreadsheet can help you organize according to certain attributes, including who sent you a card the previous year, which contacts get a personalized newsletter, etc. And digital contact lists can be set up to easily

print address labels, saving valuable time.

CUT COSTS Shop end-of-season sales to purchase discounted generic boxed cards, or make it a family activity to create your own homemade cards. Another option is to send a holiday postcard, which will save money on postage. Personally delivering cards to family, friends and neighbors who live nearby can also save on mailing costs. Or, for people on your list who you don’t know as well, such as coworkers, electronic greetings may suffice.

WHEN AND WHERE Spend the weekend after Thanksgiving getting cards sealed and ready to ship. Give yourself more time than you think you need. For business associates, keep it professional and send your card to his or her office. For coworkers, while hand-delivering cards is convenient, if you have their addresses, sending to their homes could eliminate the possibility of someone taking offense at not receiving a card. aawmag.com

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November-December 2018 | 33

Style & Leisure

TRAVEL

The Riches of Inspired Hospitality Isabel’s

A tiny, run-down restaurant, located on the way to West Jefferson across the road from a yard full of clawfoot bathtubs, once bore a battered sign simply announcing “ISABEL’s.” I don’t remember if we just happened by and stopped, or had received a recommendation to go there for lunch. We entered the steamy room, redolent of spicy salsas, and found seats at a long slab table, wedged among a bevy of diners happily sipping sweet tea and digging into laden plates. Isabel herself, a woman getting up in years, greeted us, wrapped in a sauce-spattered apron. Eyes twinkling, she showed us her steam table of rice, beans, empanadas, chiles rellenos, enchiladas and red and green sauces, motioning to us not to forget a side table weighed down with ﬂan, brownies and pitchers of sweet tea. She loaded our plates. We squeezed in at the long table, introducing ourselves to the contentedly-munching crowd. I sighed, opened my napkin, took one bite, and knew at last the nature of inspired hospitality. Since that long-ago day I’ve been amazed to discover such hospitality everywhere. In Cairo, Egypt, hungry after a light show at the Pyramids and the Sphinx, we 12 travelers boarded our mini-bus, wondering how we would get something to eat. Emen, our leader, pulled up to what appeared to be a small drive-in right on the crowded downtown street. She ordered falafel sandwiches on pita bread with a spicy yogurt sauce for everyone — hold the lettuce and tomato — for 20 cents each. Cozy in our mini-bus, we chowed down happily on the best falafel we’d ever had or ever would have. Inspired hospitality, indeed. Freezing on a cold, snowy day in a little Belgian town, two of us had 34 | November-December 2018

Spicy liħle corner of the world, Isabel’s ধny kitchen. If you have to ask where, it’s right across from a yard full of clawfoot bathtubs. Isabel’s: the star ship of Route 88. Exactly four and a half tables, but you can squeeze in. You must. A poem is as big as your heart. Isabel’s heart is as big as a burrito. This place is the heart of a chowing-down gang. Eyes eye Isabel. Steam-rosy, salsa-spaħered, she chunks about from oven to steam table, calling out the empanada of the day. Rice and beans aplenty tumble from her spoon. She shovels bunuelos, flautas, enchiladas, tamales, tacos, chilaquiles. We sit shoulder to shoulder, elbow to elbow at wooden trestles. We’re packed in. It’s packed out. New best friends: farmer in grimy overalls, cowboy-haħed gent, guys in hoodies, women in house dresses, mom with a crying kid. Sweet tea or unsweet? If you haven’t had enough there’s more to be had: corner table’s loaded with with brownies, Isabel’s: the heavenly banquet. aawmag.com

just visited, of all things, a baby buggy museum, and had 45 minutes to wait till a local trolley picked us up to return us to our boat. Noticing a sign for Marie Ellen’s tea shop, with outdoor chairs and tables loaded with puffy pillows and quilts, we eagerly entered. Marie Ellen herself greeted us, promising us the best hot chocolate ever. Moments later she appeared at our wrought-iron table bearing a tin tray with two cups of steaming milk, piles of brown sugar, tiny plates of chocolate pieces, and a bowlful of whipped cream, the hand-whipped kind. Never had hot chocolate tasted so good. Inspired hospitality once again. In a tiny village, Yandabo, in Burma, where most of the residents were occupied making huge clay pots used throughout the country to hold drinking water, we went on a walking tour. Later we gathered ‘round a campﬁre in the village center while Min Min, our leader, prepared a special ﬁsh stew, also in a clay pot. Being a vegetarian I could not have the stew everyone else was enjoying, so Mokoro, the head waiter on our Irawaddy River boat, who’d come along for the fun of it, ran to a nearby open air restaurant.

Hospitality is precious wherever you find it. He returned with samosas for me, the most delicious I’ve ever tasted. What hospitality could have been more inspired? I don’t have to go to Vietnam, nor even leave the High Country, to experience the best Vietnamese food ever. But the real pleasure is the gracious hospitality of Nancy Nguyen, chef and owner of Cam Ranh Bay in Banner Elk. One of the boat people ﬂeeing Vietnam in 1980, Nancy, at age 20, almost died on the treacherous journey to the USA. Her new country welcomed her, and in turn she is one of the most welcoming people I’ve ever met. A lunch of spring rolls with peanut sauce, tofu and lettuce summer

rolls, and canh chua (the everything-butthe-kitchen-sink noodle soup Vietnamese families have daily) is enough to satisfy your soul and brighten your day. You may want to stay all day. I hang around and write. Amazing, warm hospitality. Hospitality is precious wherever you find it. Whether it’s gathering ‘round the dinner table of a poor country family in Costa Rica or sharing mint tea and cookies in a nomad’s tent in Morocco to honor the birthday of the Prophet, you can’t escape the warm, happy feelings that result. And you don’t have to go halfway ‘round the world to find that perfect fit. You can create an event, such as a dinner of African sweet potato and peanut stew, to learn something about Senegal. Or a meal you’re invited to, such as an outdoor whole foods banquet, where you ponder the riches of the local harvest. May you seek them out often, and be warmly gifted with inspired hospitality. sue spirit Writes poetry and essays about nature, spirituality, writing, and travel. She has a little cabin in the mountains. degreesoffreedom@frontier.com

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YOUNG AT HEART

The Gift of Travel PHOTOS BY HEATHER BRANDON

Top Middle: Toes in the sand on Coronado Island near San Diego, CA. Bottom Middle: Visiting the Castello di Amorosa, an authentically styled 13th century Tuscan castle winery in the Napa Valley. There is even a torture chamber. Top Left: Roger and Heather goofing around at Doffo Winery in the Temecula wine region near San Diego, CA. Bottom Left: Enjoying the Napa Valley scenery.

PBS regularly plays an advertisement for Viking Cruises, the luxury European cruise line, in which the chairman, Tortstein Hagen, says: “There’s real power in travel — it’s a two-sided thing. First, is what it does to yourself. Because, it does give you experiences of other cultures and other people. But, also, it lets other people experience you, and I think it helps make us kinder.” This sentiment speaks to me! Every time I see this ad, I ﬁnd myself nodding my head in agreement, and, if I am honest, wanting to book a Viking River Cruise! Because, as Hagan notes, without travel, we do not experience others, nor do they experience us. Without travel, it is easy to believe that everyone is just like me — just like you. They are not! And, that 36 | November-December 2018

is a good thing! There is something empowering in seeing beyond your backyard. It makes you feel small, and yet, part of something bigger at the same time. Travelers get to see, hear, smell, taste and feel what makes each place unique. Travelers learn to appreciate humankind’s differences while celebrating our sameness. When we travel, we also learn about ourselves, our travel companions and our ability to adapt. We learn where it is safe to drink the water, that it never hurts to pack travel toilet paper and Clorox wipes, and that European-style hotels do not have washcloths. We learn that parades can pop up unexpectedly and that snorkeling with sea turtles is a serene and magical experience.

Top Right: Sampling small plates in Curacao. Bottom Right: Roger snorkels at Playa Lagun.

This is not to say that travel is always easy — it takes time and money — and it can be a hassle, especially air travel with its shrinking seats, baggage restrictions and seemingly silly security policies. However, I can honestly say I have never regretted visiting and exploring new places or revisiting favorite haunts. Furthermore, according to Project: Time Off, a coalition of organizations committed to researching and changing Americans’ vacation habits, travel makes us happier and healthier (projecttimeoff. com). Unfortunately, Americans are horrible at taking time off, and it is not because we lack the time. According to the Project: Time Off website: • 52 percent of Americans had unused aawmag.com

vacation days in 2017; • 25 percent of Americans took zero vacation days in 2017; and • Americans forfeit around 212 million vacation days annually. What about those of us who do take time off? Americans used on average 17.2 days of vacation time last year. And, this number is increasing. While this upward trend is a good thing, Project: Time Off ’s research concludes that using vacation time for travel is the best way to maximize health and happiness benefits, and yet, across all age groups surveyed, we use less than 50 percent of our time off for travel. My husband, Roger, and I value travel, and we try to take several trips each year. Travel gives us the opportunity to explore and relax, meet new people, reconnect with each other, and selfishly, it gives us a break from cooking and cleaning. Because travel can be pricy, we often gift each other at least a portion of the trip’s cost for birthdays, anniversaries, etc. In the past two years, we have visited: • San Diego, California • Napa Valley, California • Curaçao, Dutch Antilles We have also taken workcations to Savannah, Ga., and New Orleans, La. – Roger had a conference in Savannah and I had a conference in New Orleans. I had forgotten how much I love New Orleans, and being there for work, I did not get nearly enough time to play and explore. Therefore, we are gifting ourselves a trip over the Christmas holidays. We also just booked a visit to our beloved New York City next summer for our birthdays, and we are researching a spring trip to Portugal. If you are one of the 86 percent of Americans who say that they have not seen enough of this country (not to mention the world!), I encourage you to book a trip today. Without travel, as Project: Time Off says, we miss “the experiences, moments and memories that define us.” Travel is the best gift you can give yourself!

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.

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The Month of Their Ripening: North Carolina Heritage Foods through the Year Georgann Eubanks “Remind yourself that the one you love is mortal, that what you love does not belong to you, it is given to you for a time, not irrevocably or for ever, but just like a fig or a bunch of grapes at the season of ripeness.” -“The Golden Sayings,” Epictetus Thus begins Georgann Eubanks’ collection of essays, “In the Month of Their Ripening,” as an injunction for readers and food lovers alike: enjoy it now as fully and completely as possible; ask for seconds, even thirds; celebrate the fruition of year-long anticipation with intensity and fervor. Inspired by Barbara Kingsolver’s “Animal, Vegetable, Miracle,” Georgann Eubanks “wanted to write about food and its impact on North Carolina’s identity as a state.” Selecting a food at its peak for each month of the year, Georgann and her photographer, Donna Campbell, “have had the great pleasure to eat our way across the state with gusto.” From snow cream in January to ramps in April to September’s scuppernongs and December’s oysters, Georgann guides readers through North Carolina’s varied edible history from mountains to sea. With ancedotes from well-known N.C. natives such as Jill McCorkle and descendants of Carl Sandburg to more obscure farmers and fishermen who are familiar and revered in their communities, Georgann exposes the intimate connection between the earth’s harvest and our understanding of it. Further, she explores the number of ways both farmers and chefs nurture and prepare nature’s exquisite bounty. In the preface of her book, Georgann explains further: “Organized by the month of their arrival, these heritage foods are quite perishable and therefore most precious in their fresh form. They epitomize the kinds of flavors that make us long for the harvest, yearning for their bright tastes on our tongues … These are foods that are not available year-round. We have to long for them, and in that longing is their special character.” This kind of yearning is something Georgann suggests, “for our own sake and the benefit of our children, we need to recapture the practice of anticipation. Then later we can savor the rewards of those authentic, local, seasonal foods whose arrival is driven by nature, not commerce … Once-a-year foods also help us to build community, containing the sweet and savory traditions particular to place, climate, soil and season.” Through Georgann’s collection of essays, readers are lured into the romance of food through detailed descriptions of its growth cycle, vari-

38 | November-December 2018

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ous methods of selling and transporting it in its prime, and the unique ways it is prepared and presented for consumers. The rich tradition of searching for and cultivating ramps, well-known in Western North Carolina for their pungent taste and smell, and their recent appearance as a culinary delicacy, placed alongside the story of shad, a ﬁsh referred to in 1621 that was used as manure for early settlers’ farms and is still sought after today, creates a collection of stories ripe with the ﬂavor of history, tradition and change as complex as our personal heritage. Georgann’s book reminds us of the inextricable link between food, appetite and community while also cautioning us with life’s paradox: “the fragility of the durable and the durability of the fragile.” Replete with stories past and present in mouth-watering detail, Georgann’s stories will encourage the exploration of North Carolina’s month-by-month feast. Readers will walk away from a book about food with a new taste for life.

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Hollie Eudy is an English teacher who loves stories, words and the Appalachian Mountains.

Sexual Violence is Wrong. About the Author Georgann Eubanks is a writer, Emmywinning documentarian and popular speaker. She is the author of “Literary Trails of Eastern North Carolina,” “Literary Trails of the North Carolina Piedmont” and “Literary Trails of the North Carolina Mountains.”

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November-December 2018 | 39

ALL ABOUT TOWN

Top: Pictured at the Hunger and Health Coalition’s Oct. 26 Masquerade Ball held at the Blowing Rock Country Club are, from left, Appalachian Musical Theatre Ensemble Secretary Jordan Glyder, Ryan Murphy and Ensemble President Sabrina Furches.

Bottom: Stephanie Dalton (left) and Tiffany Hart (right) of Boone are dressed up as the twins from ‘The Shining’ at the Hunger and Health Coalition’s Oct. 26 Masquerade Ball held at the Blowing Rock Country Club. Photos by Sydney Wolford

40 | November-December 2018

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ALL ABOUT TOWN

Top Left: Finley Kanipe and Sarah Kanipe of Boone await the runners and walkers with pom-poms in hand at the second annual High Country Walk/Run 5K for Breast Cancer, held Oct. 27 in Blowing Rock. Photo by Sydney Wolford

Bottom Left: From left, Ashe County High School varsity cheerleaders Ashley Tilley and Sarah Bledsoe pose for a picture at the homecoming football game against Wilkes Central. Photo submitted

Bottom Right: Judy Ferguson, left, shows off some of her crochet work to festival organizer June Gouge, of Clifton, at the St. Francis of Assisi Catholic Church in Jefferson. Ferguson, of Banner Elk, was a vendor at the festival, representing Crocheted Creations. Photo by Colin Tate November-December 2018 | 41

ALL ABOUT TOWN

Top Left: From left, Charlotte Bartee and Sarah Rohrbaugh of Mountain City, Tenn., chat between sets at Blue Bear Music Fest on Sept. 8.

Top Right: Melissa Reaves performs a set on the Barn Stage at Blue Bear Music Fest near Todd on Sept. 8. Photos by Anna Oakes

Bottom Right: Jaimie McGirt plays with her 10-month-old son Amos at the Todd New River Festival on Oct. 12. Photo by Kayla Lasure

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