IF BE T ST SH O P G
Southern Charm in the High Country
HOME · GARDEN · GIFTS
215 Boone Heights Dr., Boone
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www.thebeeandtheboxwood.com
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828.386.6212
What books, podcasts and/or shows are you currently enjoying? Bonnie Church “Those who do not learn history are doomed to repeat it. I am currently learning as much as I can about all of our presidents, from George to Donald. On that quest I discovered the podcast ‘Presidential.’ It offers unbiased and enlightening insights.” Kayla Lasure “It’s probably not shocking that as a reporter who covers crime and court, I also enjoy true crime TV shows and podcasts. I’m intrigued by crime documentaries/shows on Netflix like ‘Abducted in Plain Sight’ and ‘The Seven Five’ in addition to podcasts such as ‘Dirty John,’ ‘Serial,’ ‘Believed’ and others.” Lise Jenkins “In ‘Weeds: In Defense of Nature’s Most Unloved Plants,’ author Richard Mabey reminds us that ‘Plants become weeds when they obstruct our tidy map of the world.’ Mabey transforms villains into innocent bystanders, granting permission to appreciate all the residents of my garden this summer.” Hollie Eudy “I recently finished the delightful ‘Crazy Rich Asians’ series and followed that with a tear through several books by Pat Conroy. No one tells a story so richly, powerfully, more Southern than Conroy. I am hooked on the OWN series ‘Queen Sugar’ and HBO’s ‘Big, Little Lies.’ Both include a stellar cast and create drama that asks life’s most important questions.” Heather Jordan “The book I am enjoying right now is ‘The Midwife of Hope River’ by Patricia Harmon. It is well-written and paints the picture of what it was like to practice in Appalachia in the 1930s.”
Heather Brandon “I am excited to relive my childhood with ‘Stranger Things’ season 3 – the music, the toys, the fashions. The first two seasons were Gooniesesque ‘80s flashback fun. I look forward to chills and thrills, humor and adventure of the new season, set in 1985.” Sue Spirit “Twenty years late, I finally read ‘The Poisonwood Bible’ by Barbara Kingsolver. Best novel I’ve ever read. Set in the former Belgian Congo in 1959, it follows a mad missionary preacher and his family of five. He’s determined to convert the ‘heathen natives’ to Christianity. Kingsolver is simply amazing. She creates a universe, for sure.” Jessica Isaacs “Kate Quinn’s ‘The Alice Network’ has recently cracked my list of all-time favorites. Two strong heroines from different wars, female secret agents in German-occupied France, war-torn romance and lots of drama — it was totally addictive. Even if you’re new to historical fiction, Quinn will make you a believer!” 4 | July-August 2019
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 Jessica Isaacs Lise Jenkins and Kit Flynn Heather Jordan Kayla Lasure Bailey Little Melanie Davis Marshall Sue Spirit
PRODUCTION & DESIGN Meleah Bryan Kristin Obiso
ADVERTISING 828.264.6397
COVER PHOTO
by Jessica Isaacs
Any reproduction of news articles, photographs or advertising artwork is strictly prohibited without permission from management. © 2019 Mountain Times Publications aawmag.com
CONTENTS
features 18 Homegrown Heroines: Blue Ridge Women in Agriculture 22 Come for the Food, Stay for the Company: Business Woman Brings Friendly Atmosphere to Local Diner 26 Fire from the Mountain: Zionville’s Dorene and Pete Jankowski Cultivate Specialty Sauces and Salsa 28 Gyros and Girl Power: Allexia Brewer and High Country Greek
health 9 Beauty: Garden Raised Skin Care 10 Living Well: Fish, The Super Food
food & drink 11
Summer Recipes
homestead 12 The Absentee Gardeners: Table to Table Gardening 14 Hillbetty Revival: Canning Tools of the Trade
style/leisure 30 Travel: Ambrosia, Indian Food of the Gods and Goddesses
18
relationships 32 Mom’s World: Comfort Food 34 Children’s Council: Accreditation Program Raises the Bar on Early Childhood Education
in every issue 6 Editor’s Note
26
32
7
Women in the News
36 Young at Heart: Collecting Restaurants 41 All About Town
July-August 2019 | 5
editor’s
note
Have you placed an order with the High Country Food Hub yet? If not, you’ve got to take ad-
I enjoy being a High Country Food Hub customer!
6 | July-August 2019
vantage of this easy, convenient online farmers market that we are so lucky to have in Watauga County. A food hub, according to the USDA, is “a centrally located facility with a business management structure facilitating the aggregation, storage, processing, distribution and/or marketing of locally/regionally produced food products.” As of 2017, about 10 food hubs were known to be operating across North Carolina, with most in the Triangle area — but few of those sell products directly to the consumer like the High Country Food Hub does. And other online food ordering programs do not make it clear where the food is coming from; our food hub offers only food produced within a 100-mile radius, and its website makes it easy to read about the farmers and producers who are growing and making the food. The hub emails reminders about when the ordering period opens and closes, and you’ll even get a text reminder toward the end of the pickup day if you haven’t picked up your order yet! All of this and more is possible thanks to the efforts of Blue Ridge Women in Agriculture, an organization dedicated to helping build an equitable, sustainable High Country local food system by supporting producers and cultivating community connections that educate, inspire and increase the demand for local food. Their programs include not only the Food Hub but a winter farmers market and the Tuesday King Street Farmers Market, Lettuce Learn school gardens and Double Up Food Bucks, a healthy food incentive program that doubles the value of federal nutrition benefits spent at farmers' markets. This organization is making a visible impact on the High Country, and they need our support! Check out www.brwia. org to learn more. And heads up, readers — our annual wedding issue is coming up next, as we have moved the publication date to the fall. Thank you for your patience as we work to best serve our readers and advertisers.
aawmag.com
Women in the News Childers Named Executive Director of Children’s Council
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lisha Childers has been selected as the new executive director of the Children’s Council, the organization announced recently. Childers has more than 26 years of progressively responsible experience in the administration and operation of nonprofit organizations. Her roles have included client services, program management, grant writing, fundraising, advocacy and executive leadership. Her career began in 1991, when she accepted an internship, followed by her first job, at the Center for Creative Leadership in Greensboro, which ignited a deep interest in organizational psychology, leadership and development. In 2010, Childers became the executive
director of the Children & Family Resource Center in Hendersonville after eight years with the organization. In this role, she was responsible for guiding the organization in fulfilling its mission while managing a 25-member team, nearly 100 volunteers, a diverse board of directors, a $1.2 million budget and multiple state contracts (grants). Childers was recently appointed to the Birth through Third Grade Interagency Council by the N.C. General Assembly. She has served as a member of the board of directors for the United Way of Henderson County and is a member of the Hendersonville Rotary Club and the WNC Early Childhood Coalition.
Elisha Childers
Nursing Grad Wins 2019 Academic Excellence Award
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Rachel Plott of Fleetwood is the winner of CCC&TI’s Academic Excellence award. Photo submitted
hen Rachel Plott’s youngest son needed life-saving surgery at only six weeks old, it was the kindness shown by a member of the hospital staff that inspired her to go back to school. “The admitting nurse left such an impact on me that I decided to go to nursing school to give back what was given to me in the form of comfort, encouragement and love,” she said. Eight years later, Plott has completed nursing school on Caldwell Community College and Technical Institute’s Watauga Campus and already has a job at Watauga
Medical Center. During her time at CCC&TI, Plott’s positive attitude and hard work so impressed her instructors that she was chosen as winner of the college’s annual Academic Excellence Award. Plott, who lives in Fleetwood with her husband and two children, graduated on May 10 with an associate’s degree in nursing and is preparing to take a licensure exam to become a registered nurse. On May 15, she was presented with the college’s Academic Excellence medallion and plaque, one of 58 community college students statewide to receive the award.
Pennington Named ACS Support Staff Employee of the Year
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she County Schools recently announced Christina Pennington as the districtwide Support Staff/Supervisory Employee of the Year for 2019-2020. Pennington’s main roles at Ashe County High School are Curriculum Coordinator and Graduation Coach, according to a release from ACS. As a coach, she collaborates with teachers to create the best instructional lessons while assisting in finding relevant resources to aid in improved learning, the release said. Additionally,
as the graduation coach, she is intentionally working with students to provide needs that will enable them to be more successful in the classroom and ultimately ensure graduation. “Christina is an incredibly hard worker,” ACHS Principal Amanda Hipp said. “She cares about the students and works hard to help them create a plan for graduation and what they will do next. She is excited to bring new learning opportunities to our students and teachers.”
Christina Pennington
- Colin Tate July-August 2019 | 7
Women in the News
Ingrid was notified this past December that she would be featured in a campaign launched by the U.S. Department of Transportation’s Federal Motor Carrier Safety Administration — called “Our Roads, Our Safety.”
Zionville Woman Selected as Voice of National Trucker Safety Campaign
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ith a passion for driving semitrucks as well as ensuring the safety of all drivers on the road, a Zionville native was chosen as a voice for a national campaign aiming to raise awareness of how to share the road with larger vehicles. Ingrid Brown is a local woman who has been trucking for 40 years this December. She was notified this past December that she would be featured in a campaign launched by the U.S. Department of Transportation’s Federal Motor Carrier Safety Administration — called “Our Roads, Our Safety.” A voices in safety video series includes Brown as a truck driver, a bus driver and passenger vehicle driver to offer perspectives, experiences and advice on driving safely around large trucks and buses, according to the FMCSA. This campaign includes billboard images, radio commercials and handout materials, Brown said. Starting her truck driving career at 18 in 1979, Brown said she grew up around big machinery and decided the industry was for her. She has driven through all 48 of the U.S. mainland states and through 8 | July-August 2019
Canada — logging more than four million miles of safe driving. “I don’t care if you’re in it four months, four years or 40 years, there’s no two days that are alike,” Brown said. Her truck goes by the name of Miss Faith “because I have faith with me every mile I go,” she told the FMCSA. As an independent hauler, Brown is a dedicated carrier for Rabbit River Transport based out of Holland, Mich. Brown hopes this safety campaign reaches drivers across all age groups. She said everyone can benefit by learning the blind spots around semi-trucks and the dangers of cutting off a truck in traffic. She mentioned that it takes a semi-truck driver the length of two football fields to come to a complete stop when traveling 65 miles an hour. Over the years Brown has garnered several safety awards and various accolades. In 2015 she was named to the National Association of Small Trucking Companies Driver of the Year team and was also named the Woman Driver of the Year. In the same year, she was selected to serve
on — and still currently sits on — the Women in Trucking image team. Information on Women in Trucking can be found at www.womenintrucking.org. Additionally, Brown is on the board of the United States Transportation Alliance — an advocacy group for safer roads and better conditions for drivers. Brown was nominated last June to be a nominee for the TA-Petro “Citizen Driver Program.” After a year-long process, Brown was chosen as one of four people to achieve the award. Brown was able to choose any TravelCenters of America location to be named after her. The Petro location in Oklahoma City, Okla. is now renamed the “Ingrid R. Brown Petro.” To add to her list of accomplishments, Brown appeared on the cover of USA Today in March. Brown has two daughters and six grandchildren. While she said she doesn’t get to return to her Zionville farm often, it is still her home. She said she wouldn’t be where she is today without her family and friends in the Watauga community. - Kayla Lasure aawmag.com
Health
BEAUTY
Garden Raised Skin Care
Planting a garden this year?
Why not include fruits and vegetables that lend great benefit to your skin health? We all strive for healthy, resilient, glowing skin not just visible on our countenance but all over our body. Keep in mind that fruits and vegetables contain powerful antioxidants that help protect the skin from cellular damage from free radical and sun exposure. We all know that free radicals and sun cause wrinkling, dryness and age spots and eating a colorful array of garden fruits and vegetables (red, orange and green) can have a positive impact on the health of your skin. You always want to be sure you’re getting enough essential nutrients to protect your skin, so eating fresh from your garden can be a booster. Listed below are some of the good eats we can harvest from our garden to benefit our skin — just
think, skin care in a garden, instead of a jar! Dark leafy greens, sweet potatoes and yams — rich in vitamin E and A. Vitamin E is a natural antioxidant that provides protection from free radicals and toxins. Free radicals are produced during metabolism, and they can speed up the effects of the aging process, such as wrinkles in your skin. Vitamin E can also protect your skin membrane from UV damage. Vegetables naturally rich in vitamin E include avocados, dark leafy greens, sweet potatoes, yams and yellow and green peppers. Carrots contain high levels of beta carotene, a precursor to vitamin A that is the main active ingredient in Retin-A and acts as a natural sunblock (you still need to apply sunscreen). Carotenoids help prevent sunburn, cell death and dry, wrinkled skin. Tomatoes are rich in lycopene, a powerful antioxidant as well as vitamin C. This multi-purposed fruit contains all of the carotenoids, so it’s very healthy for maintaining good skin. Pair with a fat source (like avocado, cheese, olive oil) and boom — you will increase absorption. Helps protect against sun damage and wrinkling. Broccoli is the source of many vitamins and minerals necessary for good skin health. It includes zinc, vitamin A and vitamin C. Like tomatoes, broccoli also contains lutein, which protects from oxidative damage and dryness. The florets contain sulforaphane, a powerful compound with impressive potential benefits. It may even have anti-cancer benefits, including skin cancer. Studies show sulforaphane may also maintain collagen levels in skin. Avocados are added to my list, even though you may not be able to grow them in your garden. They rate high on the skin benefit chart. This fruit is rich in essential oils and B complex vitamins
that nourish the skin. Avocados are high in healthy fats. These fats benefit many functions in your body, including the health of your skin. Avocados are also a good source of vitamin E, which is an important antioxidant that helps protect your skin from oxidative damage. Most Americans don’t get enough vitamin E through their diet. Avocados are also rich in vitamin C and healthy fats. How we wish we could grow this one in our garden — dark chocolate! This food source covers every food group and nutrient requirement known to mankind. Yes, the effects of cocoa on your skin are pretty astounding. Studies show after 6-12 weeks of eating a cocoa powder high in antioxidants each day, participants experienced thicker, more hydrated skin. Also, skin was less rough and scaly, less sensitive to sunburn and had better blood flow. Another study showed that eating 20 grams of high-antioxidant dark chocolate per day could allow the skin to withstand over twice as much UV radiation before burning versus eating low-antioxidant chocolate. There was improvement in the appearance of wrinkles. Choose dark chocolate with at least 70 percent cocoa to maximize the benefits and keep added sugar to a minimum. Eat well for beauty!
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. July-August 2019 | 9
Health
LIVING WELL
Fish
The Super Food
Omega 3 fatty acids are a super nutrient. They are needed
for a healthy heart, brain, bones and eyes. The best source of omega 3 is fish. The challenge is finding a source of fish uncontaminated by toxins like mercury and dioxins. According to Seafood Watch (an advisory group that provides information on fish sources to consumers and business professionals) some food choices that are the least likely to contain toxins (and least likely to be depleted due to overfishing) are: 1. Pole-caught Albacore Tuna (from cold northern waters). Trolling for tuna with a pole near the water’s surface harvests younger albacore tuna that are naturally lower in mercury and higher in healthy Omega 3 Fatty acids. 2. Salmon (wild-caught, Alaskan). Alaska’s wild-caught salmon is rich in Omega 3 and more sustainable than just about any other salmon fishery. 3. Sardines (Pacific, wild-caught). The tiny, inexpensive sardine is making it onto many lists of superfoods and for 10 | July-August 2019
good reason. It packs even more omegas per 3 oz serving than salmon, tuna or just about any other food. It is one of the very few foods that’s naturally high in vitamin D. 4. Freshwater Coho Salmon (farmed in indoor recirculating tank systems). Freshwater Coho salmon is the first and only farmed salmon to get a Super Green rating. All other farmed salmon still falls on the Seafood Watch “avoid” list. Many farms use crowded pens, where salmon are easily infected with parasites, may be treated with antibiotics and can spread disease to wild fish (one reason Alaska has banned salmon farms). Also, it can take as much as three pounds of wild fish to raise one pound of salmon. Coho, however, are raised in closed freshwater pens and require less feed, so the environmental impacts are reduced. 5. Oysters (farmed). Okay. technically not a fish. but an important source of omega 3 that is often overlooked. Farmed oysters are good for you. Better yet, they are actually good for the environment. Oysters feed off the natural nutrients and algae in the water, which improves water
quality. They can also act as natural reefs, attracting and providing food for other fish. Others: Arctic Char (farmed), Barramundi (US & Vietnam farmed), Bass (US hooks and lines, farmed), Catfish (US), Clams, Cockles, Mussels, Cod: Pacific (AK), Crab: King, Snow & Tanner (AK), Crab: Stone (US), Crawfish (US farmed), Lionfish (US), Mahi Mahi (US handlines), Mullet: Striped (US), Pompano (US), Rockfish (AK, CA, OR & WA), Salmon (New Zealand) ,Shrimp (US farmed), Snapper: Mutton (US diving, handlines), Sturgeon (US farmed), Tilapia (Canada, Ecuador, Peru & US), Tuna: Skipjack (Pacific trolls, pole and lines), Wahoo (US Atlantic) and Wreckfish. To download a free consumer guide for healthy fish choices, visit Seafoodwatch.org.
bonnie church Certified Life and Wellness Coach Author/columnist, motivational speaker Certified Trainer for TLS Weight Loss Solution
aawmag.com
Summer Recipes when served in kebab form. In this recipe for “Spiedini of Chicken and Zucchini with Almond Salsa Verde” from “Cooking Light: Dinner’s Ready” (Oxmoor House) by The Cooking Light Editors, skewers are paired with a zesty salsa full of nuts, herbs and citrus, which makes for the perfect complement to the smoky grilled flavor.
Food & Drink
Spiedini: 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces 6 small zucchini, cut into 1-inch slices (about 11/4 pounds) Cooking spray: ¼ teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
Makes 6 servings
Spiedini of Chicken and Zucchini with Almond Salsa Verde Grilling chicken is an easy way to transform this versatile food into something even more delicious. Various cultures serve chicken in kebab form after grilling it over an open flame, and taste is a big reason this particular method of cooking chicken is so beloved. While you might not expect to see kebabs on the menu at your favorite Italian restaurant, “spiedini” is Italian for “little skewers,” proving that Italian chefs recognize how delicious chicken can be
Chickpea Salad From food allergies to dietary restrictions to conscious decisions to avoid certain foods for ethical reasons, peoples’ diets tend to be as unique as they are. That can make it tricky when hosting a crowd and preparing a menu. Variety is the spice to life, and having a go-to selection of recipes at the ready
Salsa: 1 cup chopped flat parsley 2 tablespoons chopped almonds, toasted 2 tablespoons chopped fresh chives 3 tablespoons capers, chopped ½ teaspoon grated lemon rind 3 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil ½ teaspoon chopped fresh thyme ½ teaspoon chopped fresh oregano ¼ teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 garlic clove, minced
can make everything from sit-down dinners to impromptu backyard barbecues that much easier. Vegans eschew all animal products such as dairy, eggs and meats. Vegans must carefully read the labels of foods that seemingly are animal-free, as even certain dairy-free cheeses may contain casein or other animal-derived products. When grilling for family and friends, mushroom and tofu burgers can be prepared specifically for vegan guests, but a versatile salad can be enjoyed by all and make for a delicious side dish. This recipe for “Chickpea Salad” from “Vegan Cooking for Beginners” (Publications International) by the Editors of Publications International is sure to please vegans and non-vegans alike. Makes 4 servings
Soak 12 (10-inch) wooden skewers in water for 30 minutes to prevent burning. Bring the grill to medium-high heat. To prepare the salsa, combine the first 12 ingredients; set aside. To prepare the spiedini, thread the chicken and zucchini alternately on each of the 12 skewers. Coat the spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on a grill rack; grill 6 minutes or until done, turning once. Serve with salsa. Tip: Prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with the seasonings just before grilling. 1 can (15 ounces) chickpeas, rinsed and drained 1 stalk celery, chopped 1 dill pickle, chopped (about 1/2 cup) ¼ cup finely chopped red or yellow onion 1/3 cup vegan mayonnaise 1 teaspoon lemon juice ¼ teaspoon salt Black pepper Whole grain bread Lettuce and tomato slices Place chickpeas in a medium bowl. Coarsely mash with a potato masher, leaving some beans whole. Add celery, pickle and onion; stir to mix. Add mayonnaise and lemon juice; mix well. Taste and add 1/4 teaspoon salt or more, if desired. Sprinkle with pepper, if desired; mix well. Serve on bread with lettuce and tomato, if desired. July-August 2019 | 11
Homestead
The
Absentee
Gardeners
Table to Table
Gardening PHOTOS BY LISE JENKINS
Basil
Passing the herbs displayed in the produce section brought a smile to my face — my gardening superpowers saved me
$3 for a bundle of chives. I grow greens and herbs in my tiny garden and happily purchase the fruits and vegetables that need more time and space than I have to offer. Lettuce, spinach and an assortment of Japanese greens claim my raised beds — while the herbs inhabit the other nooks and crannies in my landscape. This season it occurred to me to bring them out of the corners, so I’m growing herbs on our outdoor dinner table where we can all enjoy them. Early records from priests and healers describe the healing and nutritional value of helpful herbs. These herbalists spark my interest in my plants’ storied past and their presence on our dinner table initiate lively discussions.
Rosemary
Lavender 12 | July-August 2019
GROW
CHOOSE
Mastering the basics of container growing can keep herbs looking pretty all season. Sun: Most herbs are happy growing in at least six hours of full sun. Soil: You want to achieve a Goldilocks balance, soil that drains well but still retains moisture. For containers use a mix of soilless media, compost and a few handfuls of local soil. Top the pots with a layer of ground hardwood mulch, it keeps plants looking neat and reduces mud splashing on their leaves when watered. Water: The trick to watering containers is to do so slowly, allowing the water to seep down to the lowest levels. Pouring water on your plants too quickly will just overflow the container making things messy. Alternatively, you can place the pots in a shallow tray of water allowing them to absorb the water over a couple of hours.
The most popular kitchen herbs to grow: Basil — Ocimum basilicum: Beloved for its affinity with tomatoes and as the principal ingredient in pesto, basil is a summer garden staple. The key to growing basil throughout the summer is to stagger the plantings, as this annual wants to bolt and go to seed. Once the leaves mature and grow tough, put the plant on the compost pile and turn to the younger versions in the garden. Chives — Alium schoenoprasum and A. tuberosum: Chives are a welcome addition in a wide variety of foods, from omelets to salads. The key is to cut off the flowers, attractive though they might be. This will promote new growth — and after all, the leaves are the reason you grow it. Lemongrass — Cymbopogon citratus: aawmag.com
popular in Southeast Asian cooking, lemongrass is a handsome addition to the garden, reaching a height of 30 inches. It will not survive winter but can be grown as an annual.
Herbs in small pots can be arranged on any table.
Mint — Mentha ssp.: There are two groups of mint, spearmint and peppermint, so the choice is yours as to which one to grow. Grow in containers or where it cannot take over the world. Oregano — Origanum ssp.: This is one case where many cooks prefer the dry form of this herb. See for yourself. Please note that “Mexican oregano” is not an oregano but is a member of the verbena family. Tarragon — Artemisia drucunculus: This herb is difficult to grow in most of North Carolina but is worth trying at higher elevations where the temperatures are cooler. It needs a good, well-draining soil. Be warned that the so-called “Russian tarragon” is the inferior tarragon; search out the “French tarragon.” Mountain gardeners are fortunate in that we can grow English lavender, Lavandula augustifolia, a lavender that doesn’t survive in the Piedmont or eastern Carolina. Utilize its captivating aroma in potpourris or add the flowers to the cooking herb mixture known as herbs of Provence. Add mulch to protect it from harsh winter conditions. Marjoram — Origanum majorana should be treated as an annual. O x majoricum is somewhat easier to grow but will not survive our winters. Harvest just before the flowers bloom. Cut back before blooming for a repeat performance. Sage — While sage is a Salvia, be aware that all salvias are not sage. The one here you want is S. officinalis.
MAKE Kit’s Best Butter ½ pound butter, preferably unsalted 1 T. chopped chives (or garlic chives) 1 T. chopped Italian parsley 1 T. chopped additional herbs (tarragon or basil go well here) Mixing with a spoon, add the chopped herbs to the softened butter. Add additional herbs if desired along with a good sea salt.
Variations might include 1 T. lemon juice, 1-2 crushed garlic cloves, Dijon mustard, ½ t. pimentón (either hot or sweet). For an extra zip, add a dash of Sriracha. Herbs de Provence Use this mixture in stews and soups. Traditionally cooks use dried herbs but why not use a mixture of fresh herbs at the end of summer? Use in marinades or infuse in olive oil to baste meat, especially chicken. Use equal amounts of: Marjoram, Garlic, Oregano, Basil, Thyme, Rosemary, Sage, Lavender flowers and Chives. Add 2 bay leaves crumpled up to the mixture. The lavender flowers are not mandatory but they do add a lovely touch.
Lise Jenkins & Kit Flynn Absent from their gardens, Kit and Lise enjoy roaming our region exploring the intersection of horticulture and suburban living. More on Instagram @AbsenteeGardener or email: info@absentee-gardener.com.
July-August 2019 | 13
Homestead
HILLBETTY REVIVAL
Canning Tools of the Trade There are a lot of kitchen gadgets out there, but canning
does not require them. It is surprisingly easier than making a four-course meal and doesn’t have much in the way of required purchases to get started. The photo contains my canning go-to tools of the trade. Not pictured is the water bath canner. Think of a giant sauce pot with a lid and a wire basket to lift jars in and out. Pressure canning is an option, but not recommended or safe for an electric or flat, glass stovetop. Water bath canning has been my go-to method for years and works great for my needs. These large water bath canning set-ups can be purchased for less than $20. Most of the other tools are probably already in the kitchen with the exception of a couple jar handling tools. 1. Liquid and dry measuring cups and spoons for your ingredients. With canning, the batches are likely to be larger than your regular dinner recipe, so a good four-cup measure cup and larger dry good, spice spoons are handy. 2. This neoprene, silicone-lined oven mitt changed the canning experience for me. Waterproof, perfect for grabbing wet jars fresh out of the water bath, and the silicone grip helps tighten a slippery, hot jar band with ease. 3. Jars. Jars. And more jars. Halfpints and pints can stretch a batch recipe into the holiday gift-giving season. Nothing says love like homegrown, homemade jams and jellies. Jars should be sanitized properly just prior to filling to prevent bacteria growth. Thoroughly washing the jars in hot, soapy water, then placing the empty jars in your boiling water bath for 15 minutes just before filling them will do the trick. 4. Jar lifters make transitioning jars from the canner to the countertop a breeze. The silicone-coated (green end) grips are sized perfectly to lift a jar by the rim and move it to awaiting counter space without the juggling of a sizzling 14 | July-August 2019
wet glass jar of goodness. 5. Slotted spoons, regular spoons of both metal and wood are indispensable. Metal is great for cleaning, but keep some wooden around to prevent a metallic taste when dealing with acidic foods that might react to a metal utensil. 6. When packing the jars, skewers can help remove air bubbles and help the veggies or fruits settle into the jars with syrup or brine to ensure tightly packed canned items. There are some specialty tools out there for this step, but a skewer does the trick for much less expense. 7. Label the jars with the contents and dates to ensure food safety. Canning is a long-term food preservation, but it isn’t forever. 8. A jar funnel will keep the rim of the jars clean for a proper seal and make filling, especially with liquids much easier. Even with the jar funnel, it is a good idea to give the rim a wipe with a towel to remove splatters before putting the canning lid in place. 9. Canning lids, the flat discs with a
rubber ring to create a seal, and bands to hold the lids in place. Just prior to placing the canning lids on the freshly packed jars of whatever you are making, simmering them in hot water will loosen up the rubber and help create a better seal. There are just a couple more not-pictured items. Keep plenty of towels handy to wipe jar rims, wipe up spills and grab a jar in a pinch. I am guilty of adjusting my countertop display barehanded before they cool and I don’t recommend it. My favorite, tattered, stained apron also didn’t quite seem photo-worthy, but I wouldn’t can without it. There is evidence of many a recipe on my canning attire, but all of those splatters would have been clothing marks without it.
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. aawmag.com
High Country
WOMEN in REAL ESTATE
CAROLINE MCGUIRE
HOPE HARVEY
ALICE ROESS
Caroline has lived in the High Country for 33 years and is a real estate broker with Keller Williams High Country. Caroline is extremely knowledgeable of the High Country area because she knows the neighborhoods, the schools, the communities, and even the best places to explore! Caroline loves a challenge and is tenacious, hard working, organized and resourceful. She wants all of her clients to have a positive real estate experience from beginning to end, period. When Caroline isn’t selling real estate, she is often hiking near the Blue Ridge Parkway or flying an airplane above the Blue Ridge Mountains. She has walked the Camino de Santiago, sky dived over Oahu, Hawaii, skied in the Swiss Alps and hiked trails in the Czech Republic and Austria. Contact Caroline today and allow her to be “The Guide By Your Side” and assist you in finding that High Country address just for you!
Licensed since 1993 and specializing in first time buyers and second home investments.
Former President of the High Country Association of Realtors and currently serving as a State Director
Roess (pronounced “Race”) and her family, although native Floridians, have spent every summer and fall in the beautiful Blue Ridge Mountains in Blowing Rock for the past twenty years. A legacy attendee at Ashley Hall School for Girls in Charleston and a graduate from Eckerd College, Roess received an honorary doctorate from Appalachian State University in 2011. Residing in Blowing Rock, Roess has been civically and socially active and has recently been reappointed by the North Carolina Board of Governors to serve her second four year term on ASU’s Board of Trustees, a treasured honor indeed. A lifelong Episcopalian, Roess has supported St. Mary’s Episcopal Church in Blowing Rock. She loves working with her friends in real estate by sharing her passion for the High Country.
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Feature
Photos by Jessica Isaacs
Homegrown Heroines Blue Ridge Women in Agriculture Appalachia is home to many traditions — longstanding values and ways of life that
comprise a culture all their own. Among them are rich mountaintop farmlands, time-honored growing practices and generations of families who have worked them both. Today’s growers employ a fusion of modern and old-time methods to manage a promising local food system in the High Country, and a network of female farmers known as Blue Ridge Women in Agriculture have made it their mission to strengthen it across the board. As the leading ladies of sustainable agriculture in Western North Carolina, BRWIA has for nearly two decades been committed to a three-fold approach — to help farmers improve their operations, to develop a growing market for their products and to get fresh, healthy food on the tables of local families. Along the way, the organization has been careful to grow and change with the times in order to be most effective for the people it serves. BRWIA’s founding members banded together in the early 2000s as an informal collective of farmers and students interested in local agriculture. “There was a group of students at Appalachian State University who were doing some research on female farmers. At the same time, there was a group 18 | July-August 2019
of women who wanted to farm but weren’t getting much help from the men,” says Carol Coulter, farmer at Heritage Homestead Goat Dairy in Ashe County and former BRWIA executive director. “We were told that it’s hard, that we weren’t going to make any money — very discouraging. So, we got together and decided we’d figure it out amongst ourselves.” Participating growers would convene for potluck dinners — precursors to some of today’s BRWIA programs — which would entail touring one another’s properties and sharing in their challenges and successes. “That was the start of it, and then more and more women started to hear about what we were doing and wanted to join our potlucks,” Carol recalls. “It was really obvious that women were very interested in farming, homesteading, home gardening and producing their own food. It wasn’t like everybody had to be a commercial farmer, but they were growing food or raising animals or whatever aspect they wanted to get involved in.” Grant funding for programs was secured through the university until BRWIA earned its legal status as a nonprofit organization in 2003. As it continued to grow from there, the group tailored its programming to the needs of local farmers, offering small-scale grants and more specific small group education aawmag.com
I think local food, whether we know it or not, is the future of sustainable agriculture. By focusing on local food, we can more closely address food insecurity issues and overall strengthen our local economy. - Casey Jordaan sessions. Eventually, with an established network of growers in place who could help the up-and-comers find a foothold in the economy, BRWIA expanded its vision to include growing a better regional food system. “People were farming and had lots of food,” Carol notes, “but the markets weren’t there. We knew we really needed to work on creating spaces to sell products.” They worked alongside other groups and agencies to establish farmers markets across the area and market the things they were producing to the people who wanted to buy them. They also developed and continue to operate the High Country Food Hub, which makes local products available for online ordering Thursday through Monday every week. Continued on next page
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The Food Hub began as a freezer storage program to help those who raise livestock better manage their inventory by renting shelf space. Now, it features more than 500 locally made products from more than 50 producers. “It has everything you can get at the farmers market and more — meat, vegetables, eggs, cheese, milk, plants, soaps, lotions, crafts — it’s pretty cool,” Carol says. “It’s doing a lot of business now, it’s helping the farmers and it’s great for people who can’t make the Saturday market and still want to buy local.” Today, BRWIA also manages other educational programs like the Lettuce Learn elementary school series, hosts tours to help expose local farms to the community and connects farmers with restaurants and other resources. It also offers programs to help get healthy food to families who need it, like Double Up Food Bucks, which doubles the spending power of SNAP and WIC vouchers at farmers markets. In every stage of its growth, the organization has remained a beacon of strength for women looking to get established in the world of sustainable agriculture, as Casey Jordaan of Mountainwise Farm in Zionville can attest. “This is the only community I’ve been exposed to — I haven’t grown food in other places — but I think we are really lucky to have something like BRWIA that highlights female farmers and growers. It makes this really inclusive community that empowers all of us,” Casey says. “For me, there was never a question in my mind if I could do it. There were already these growers who were connected and established, so this model really opened a door for me to feel like there was no doubt I’d be accepted into this growing community.” While their practices and products vary greatly across the eight counties of Caldwell, Wilkes, Alleghany, Ashe, Watauga, Avery, Mitchell and Yancey, all who participate in the organization — whether they’re new or experienced growers — share a vision for stronger relationships between farmers and local buyers. “There’s a really big disconnect right now. People think if they buy something organic in the grocery store that they’re buying local, but they’re not. It might be good food because it’s organic, but it isn’t coming from anywhere around here,” says Carol. “We figure right now in Watauga County that about 3 percent of people are actually buying local. That’s small, but we have a lot of growth potential. “If you don’t believe in climate change, you can look at all the crazy weather issues we’ve had; and then there’s unstable governments in
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HOW TO SHOP LOCAL IN THE HIGH COUNTRY The Watauga County Farmers’ Market: Shop every Saturday from 8 a.m. to noon May through October (9 a.m. to noon in November) at 591 Horn in the West Drive in Boone. The High Country Food Hub: Shop online at highcountryfoodhub.org Thursday through Monday and pickup Wednesdays at the Watauga County Ag Center, 252 Poplar Grove Road in Boone. The King Street Market: Shop from 4-7 p.m. on Tuesdays May through October in front of the Watauga County Social Services Building at 26 Poplar Grove Connector in Boone.
We were told that it’s hard, that we weren’t going to make any money — very discouraging. So, we got together and decided we’d figure it out amongst ourselves. - Carol Coulter other countries. Our food system is pretty precariously balanced right now, and there could be a disruption. Having a strong local food system seems like a really smart thing to do in these crazy times.” The message that BRWIA has for the community is simple: buying local food is an opportunity to make a difference on many fronts. “I think local food, whether we know it or not, is the future of sustainable agriculture. By focusing on local food, we can more closely address food insecurity issues and overall strengthen our local economy,” Casey says. “It’s also a really close-to-home approach to focusing on environmental issues — it’s something we can all do. Buying local food is one way we can really address some real issues.” Visit brwia.org and highcountryfoodhub.org to learn more.
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.
The East Boone Farmers’ Market: Shop from 9 a.m. to 1 p.m. every Saturday at 150A Den Mac Drive in Boone. The Blowing Rock Farmers’ Market: Shop from 3-6 p.m. Thursdays May through September on Park Avenue in downtown Blowing Rock. Boone’s Winter Market: Shop from 9 a.m. to noon on the first and third Saturdays December through April at the Watauga County Ag Center, 252 Poplar Grove Road in Boone.
GET THE APP! The N.C. Department of Agriculture has developed a brand new “Visit NC Farms” app that will connect you with local food markets by zip code wherever you are in the state. Check out visitncfarmstoday.com to download for Apple or Android devices.
July-August 2019 | 21
Feature
Come for the Food, Stay for the Company Business Woman Brings Friendly Atmosphere to Local Diner PHOTOS BY KAYLA LASURE
It’s lunchtime at Troy’s 105 Diner and it’s buzzing with the clatter of
plates, employees calling meal orders, the chatter of customers and the sizzle of the restaurant grill — all of which are under the direction of one woman. The ringleader of the Boone restaurant is Sandy Byrum, the business co-owner alongside her husband Troy — the diner’s namesake. Of the 14 years that the couple has owned the diner, Sandy has served as the sole managing owner for the last seven. At the diner, like much of the hospitality industry, Sandy says no two days are the same. She typically comes into the business of a morning to conduct payroll, keep up on bills and run errands. During the day Sandy’s helping out any way she can, whether that’s bussing tables, making milkshakes or rolling silverware. “I try to see who needs what,” Sandy says. As the work day at the diner comes to a close, Sandy likes to relax at home with a good book — likely some kind of fictional novel or mystery tale — and love on her dog Deacon. When she’s not working, she likes to spend time with her two sons or go kayaking or paddleboarding. As a native of a small town, Sandy understands what kind of impact a local business can have in a community. “Other local businesses aren’t competitors,” Sandy says. “We all stand together or we all fall together. I love that the independent restaurants in Boone really are succeeding and shining.” Growing up in Jackman, Maine, Sandy graduated high school with a class of 27 students. She and her two brothers enjoyed activities such as snowmobiling, water and snow skiing, skating, kayaking and swimming. “I was a wild child,” Sandy says. 22 | July-August 2019
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During one summer while she was in a college business school, she and a friend backpacked through Europe for 10 weeks. She says the two of them visited destinations such as France, Italy, Greece, Yugoslavia, Germany, Austria, Switzerland and the Netherlands. “It was a highlight of my early years,” Sandy says. “Being from such a small town in Maine, it was really eye-opening. It showed to me that we’re really not all that different. We’re all the same.” Deciding not to return to college once she was back in the U.S., Sandy was given the opportunity to move to Florida and work with a few friends at a club. Within a month of working at the club in Palm Beach, Fla., Sandy met Troy — who was working at the establishment as a chef during an internship. The two later married and lived in Palm Beach until Troy was recruited as a chef by Eseeola Lodge in 1985. For the next 10 years the Byrums shared residency between Florida and North Carolina before moving to the High Country in 1995. Troy went on to work at places such as Elk River Club and the Broyhill Inn. Purchasing Troy’s Diner was a fairly quick decision that the couple made in 2005. The Byrums couldn’t decide if they wanted to open a fine dining business — a field they were comfortable in — or take a chance on buying the diner when it came up for sale. The couple had 10 days to decide, and made the jump by buying the diner. Sandy says she often tells people, “We bought it with our eyes wide shut.” The two did not have much experience in the fast and casual fare a diner would offer, and found it to be more difficult than they had originally thought. The business officially opened under their management on Labor Day of that year. As the fourth set of owners of the diner, the Byrums ran the business under its previous name — Mel’s Diner — for a short time before changing it to its current name. As a business that is open seven days a week and only closes two days a year, Troy’s experiences its fair share of clientele. On average, Troy’s serves approximately 10,000 customers in a month. Sandy says her staff are the backbone of the restaurant, and she appreciates all of
the diner’s regular customers. Sarah Grant has worked at the diner for 22 years, and stayed with the business from its transition from Mel’s to Troy’s. She says the personable and caring way Sandy conducts business and pushes her employees to treat customers is why the diner often has a line of customers out the door on the weekends. “She’s been an angel when I needed
Top: Some members of the Troy’s 105 Diner staff join together at the restaurant’s entrance. Left to right: Adam Gorsky, Alex Scott, Abigale Collins, Sarah Grant, Sandy Byrum, Laura Stahl and Deborah Klein.
Continued on next page July-August 2019 | 23
one,” Sarah says. “She’s been one of the best bosses and owners that I’ve worked for in my whole career of waiting tables.” Sarah battled cancer and had to be out of work from Troy’s while she received treatments for some time. She says Sandy hosted a spaghetti fundraiser to help her raise money so Sarah could pay bills. This giving and caring gesture isn’t an isolated incident, as Sarah notes Sandy is often over generous. Sandy has aided other employees in similar ways, such
as helping to pay to send an employee’s child to a summer camp. She is also known for donating food or money to multiple local charity functions. “There’s a lot of us that can’t thank Sandy enough for what she’s done,” Sarah says. As a person who typically likes to work behind the scenes, Sandy says her biggest passion is helping others — a lesson she picked up from her parents and grandparents.
Other local businesses aren’t competitors. We all stand together or we all fall together. - Sandy Byrum
“I like to take care of people,” Sandy says. “If you need something, I’m going to go do it for you whether you know it or not.” This kind of mentality is one that Sandy said everyone should adopt. She encourages people to volunteer their time to help a worthy cause or donate even if it’s a small amount. One person, one dollar or one hour of time can change the world, Sandy says. “Everybody has something to give — a kind word, just say hi, open a door or even just a smile,” Sandy says. “It costs nothing to be kind.”
Kayla Lasure Is a Kentucky born reporter currently living in Boone. She enjoys traveling, watching “Grey’s Anatomy” and spending time with her two cats, Owen and Mushu.
Sandy’s Lemon-Blueberry Cake 2 C. blueberries plus 1 Tbsp. flour 2 ¾ C. flour leveled 1 Tsp. baking powder ½ Tsp. baking soda 1 Tsp. salt ¾ C. butter, softened 2 C. sugar 4 eggs 2 Tsp. vanilla extract 1/3 C. lemon juice 2 Tbsp. lemon zest ¼ C. oil 1 C. sour cream Glaze: 1 C. powdered sugar 2 Tbsp. lemon juice Mix dry ingredients. Beat sugar and butter until light and fluffy. Mix eggs in with the sugar and butter one at a time. Add vanilla, lemon juice, zest and oil. Add dry ingredients slowly, alternating with sour cream. Slowly fold in blueberries. Pour in bundt pan. Bake at 350 degrees for 45 minutes. 24 | July-August 2019
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1. BRACELETS Pura Vida bracelets provides full-time jobs to artisans worldwide, and donates millions to charity through products that give back. A variety of colors available. $6.00. Shoppes at Farmers Hardware. www.shoppesatfarmers.com 2. PEACH-STRAWBERRY PIE We offer lots of pies! Peach, Peach-Blueberry, Mixed Berry, Blueberry, Blackberry, Apple, Lemon Chess, Fudge, Coconut Chess. All homemade locally. Maw’s Produce. Hwy 105 Foscoe, NC. 828-963-8254 3. MAW'S PRODUCE Smiling faces, baked goods, cheeses, crackers, jams, honey, peanuts, Moravian pies, seafood and meats, locally made crafts, and of course Awesome Produce! Maw’s Produce. Hwy 105 Foscoe, NC. 828-963-8254 4. COW HIDE RUG Locally sourced Carroll Leather Goods hair on hide rugs. These hair on hides are bold and natural and represent a true cowhide. No two hides are exactly the same giving you a one-of-a-kind product. Use as rugs, wall hangings and upholstery. $289.95. Shoppes at Farmers Hardware. www.shoppesatfarmers.com 5. TOP KNOBS Normandy birdcage cabinet knob. $8.40. Precision Cabinets. (828) 262-5080. www.precisioncabinetinc.com 6. VANITY Medallion Bath Silhouettes, Galleria collection, Santa Cruz door style, Maple in Silver Appaloosa (does not include top, sink, faucet, knobs). $3,000. Precision Cabinets. (828) 262-5080. www.precisioncabinetinc.com July-August 2019 | 25
Feature
Fire from the Mountain Zionville’s Dorene and Pete Jankowski Cultivate Specialty Sauces and Salsa
Fire from the Mountain offers a variety of hot sauces and salsas. Photo by Melanie Davis Marshall
When Dorene Jankowski and her husband, Pete, bought their farm in the Zionville community
of Watauga County in 1998, they were not thinking about commercial production. They were in search of flavor — fresh, homegrown flavors. Having met while stationed in New York City with the U.S. Coast Guard, the pair married at the end of their enlistments and settled in Florida for a short time while taking care of her grandparents’ property of exotic fruit trees from around the world. They eventually left to find a cooler climate and put down some roots. They had always maintained a garden and, for Dorene, horses and farming had been a part of her life as a child and came naturally. “Produce from the store just didn’t have the flavors were looking for,” Dorene says. “We bought the farm just for our own food and country living. Giving to 26 | July-August 2019
Dorene Jankowski is pictured at her farm in Zionville. Photo by Melanie Davis Marshall
friends and just enjoying the process.” Dorene worked in the kitchens of Grandfather Country Club until medical concerns forced her to leave the workforce. Rheumatoid arthritis was taking a toll on her body while she tried various methods of treatment, homeopathic and medical. For more than a year, she used a cane to get around the farm, still working on the gardens, tending to the chickens, a couple of pet goats, and the rescue dogs who have claimed her as a pack leader. “I just had to keep moving,” she says. “Keep pulling weeds. Keep finding new ways of doing things.” After a few unsuccessful trials, Dorene has now found a treatment that allows her to move without a cane and blossom alongside her pepper plants. She said R.A. turned out to be a blessing. In that time out of the workforce, Dorene found a new passion in crafting her recipes for sauces and canning. Rath-
er than return to the restaurant kitchen environment, Dorene and Pete embarked on a journey to find their own commercial kitchen for production. Fire from the Mountain was born in 2005. Why hot sauce? “It was all for him,” she laughs, gesturing to Pete. “Actually, we both like spicy. But we wanted something that tastes good and isn’t just hot and vinegar, and we couldn’t find anything on the market with the flavors we wanted.” The five acres that was a hay field in 1998 is now fully cultivated, with far more than peppers. Each Saturday in season, Fire from the Mountain can be found at the Watauga Farmer’s Market with all types of vegetables and their signature sauces and salsa. The farm is Dorene’s passion. Beyond what is grown for sale or production, she appreciates knowing where her food comes from, every ingredient, and considaawmag.com
ers herbs and healing plants a hobby. “I am always learning,” Dorene says of life on the farm. Together, she and Pete have taken organic growers courses in Asheville, worked with the N.C. Cooperative Extension office locally, and continue to learn from experience one season to the next. “We had to learn how to grow peppers here,” she said. “A three-month growing season was challenging. The house is full of plants beginning in January through to early spring, when we can move them to the greenhouses.” From the greenhouse, the plants are distributed among the garden beds, raised beds, covered greenhouses and a covered row house. Dorene recommends rotation, soil testing, cover crops to feed the soil between plantings, and everyone’s favorite, weeding, for plant health. “Just get yourself a radio and find a rhythm,” she says. “Weeding is the most important chore. The plants need air and nutrients, and it cuts back on disease.”
Dorene is responsible for all the recipes for Fire from the Mountain products. “I played and played until I thought it tasted good,” she says. “The challenge was (to) take that process to batch size while maintaining flavors. The experimentation is fun, but for commercial production, your ingredients better match the label when inspected.” She and Pete load up the car and head to a shared commercial kitchen in Asheville a few times a year to create the salsa and sauces sold around the area in stores and at the farmers market. They are inspected annually during the process for food safety. “Everything you need better be in the vehicle,” she laughs as she described the process. Not all ingredients are grown in Zionville. While they do grow tomatoes, the crop can be a little unpredictable in the mountains. But all sourcing and organic practices are important to the Jankowskis and are carefully selected. The farm is not certified organic, but
they do follow organic practices. Each plant is nurtured by Dorene and Pete only, including weeding and hand-watering; they do not have any employees or interns. It is a labor of love. What is Dorene’s favorite crop on the farm? Lettuce. Well that, and hatch peppers for roasting. Those are the two vegetables on the farm she and Pete eat the most. Dorene continues to learn and expand the offerings, though. New to this year’s planting are a black raspberry. The size and shape of a raspberry and the color of a blackberry, we can hope to see these making an appearance at the farmers market soon. For more information on Fire from the Mountain, including where to buy, visit www.firefromthemountain.com. 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.
Fire from the Mountain produces its sauces and salsas at a commercial kitchen in Asheville. Photos submitted July-August 2019 | 27
Feature
Gyros and Girl Power Allexia Brewer and High Country Greek BY BAILEY LITTLE
Tucked away inside Deer Valley Athletic Club in Boone
lies an opportunity to experience Greek food and culture without having to board an airplane. The High County Greek, a cozy restaurant which offers the taste of Greece, is owned and operated by the Brewer family. Allexia Brewer, along with her husband Mike and their three daughters Adaira, Genna and Della, all work together to ensure customers receive
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great service while enjoying traditional Greek food. They are no strangers to the restaurant business — their family has owned and operated a broad range of different types of restaurants, including cafes and fast food chains. She described the great interest customers take in their family and how much they love to see them operating the business as a family. “Other than the food, the exclamation point is our family working this business,” Allexia shares. “You can go to your
favorite spots everywhere but very rarely do you see all of the generations working the business.” Allexia’s grandparents immigrated to the United States from Greece and the first thing they did was open a restaurant, which was what a lot of immigrants did at the time. However, they wanted to assimilate to the culture, so their restaurant served American food and the only time they cooked Greek food was in the comfort of their own home. aawmag.com
As far as cooking goes for Allexia, she learned from watching her mother cook, baking and cooking at home and also working at their church’s Greek festivals. Some recipes she uses were handed down to her from her grandmother, but she has also learned from what she loves to eat when she goes out to eat Greek food. At The High Country Greek, the family strives to keep the foods they serve traditional and authentic. However, they do incorporate some additions to their menu options which combines both Greek and American culture. Lamb gyros are their most popular menu item at the restaurant and they contain lettuce and tomato. Lettuce is not included on gyros in Greece, but many Americans prefer lettuce with this dish. The customers appreciate the family’s efforts to slightly alter the food while still preserving its authentic nature and often rave about the dishes. “I hear it over and over, ‘I’ve been all over Greece and your food is the best I’ve ever had,’” Allexia shares. After moving to Boone from Raleigh, where they had lived as a family for most of their lives, Allexia noticed there were not any Greek restaurants in the area. After constantly being asked by others if she cooked Greek food, she decided she was going to open a restaurant and serve all of her favorite dishes and share the culture with the community. Allexia also writes children’s books for little girls that contain messages of empowerment and leadership. Her main character, a fiercely independent Greek goddess named Monadiki, was really what inspired her to keep persevering towards her goal of opening the restaurant. The books deliver an adult message wrapped in a colorful book that appeals to young girls with stylish characters. Her books have the power to inspire grown women as well who are able to reflect back on their own strug-
Allexia writes children’s books with positive messages for girls.
gles and experiences with the topic of leadership as they share the books with their daughters. “This restaurant really is a work of leadership. I was persistent and I kept my eye on the goal. I never tell myself it’s not going to happen, but I did think maybe this is the wrong time, because everybody kept saying I don’t have a place for you,” Allexia reflected about her journey on securing a location for the restaurant. “The leader is persistent, they just keep going, no matter what,” says Allexia.
PET FRIENDLY!
Our Banner Elk hotel has everything guests need for a great trip. We welcome your four-legged family members! Call us about our designated pet friendly room options.
1615 Tynecastle Hwy | Banner Elk, NC 28604 (828) 898-4571 | (800) 780-7234 July-August 2019 | 29
Style/Leisure
TRAVEL
Ambrosia Indian Food of the Gods and Goddesses PHOTOS BY SUE SPIRIT
A Thali plate at ‘Blest Food’ restaurant.
“In India, food isn’t the fuel to get you through the day — it’s
the reason for your day,” declares Seth Kugel, the Intrepid Traveler. After my recent sojourn in Rishikesh, India, I couldn’t agree more. In fact, I’m wondering, with a tear in my eye, whether I will ever again taste any USA-prepared Indian food as magical as that in India. Four of us formed a medical team to volunteer nine days at Mother Miracle School, doing physical exams for the 400 gifted, very poor students ranging in age from 5 to 17. Our Indian eating adventure started there. Each child gets a glass of warm milk to begin the day, and at noon feasts on an all-you-can-eat hot lunch of dal (lentils), rice and vegetables. Teachers and volunteers get the same tasty repast. Did you know there are nine varieties of dal? A medical team from Cambridge University visiting the school determined that including a daily dose of 30 | July-August 2019
Boys eat lunch at Mother Miracle.
dal coupled with the morning milk would give the children the proper vitamins for maximum growth. We were fortunate to be at the school for the annual Children’s Day celebration, which included three-legged potato sack races, tugs of war and musical chairs. Shahla, the energetic founder-director of the school, pointed out that party food was added to the usual lunch: kheer (warm milk pudding), poori (puffy chapatis) and a giant cake in honor of Shahla’s birthday. Shahla is searching for a way to afford the addition of an inexpensive but nutritious breakfast cookie or cake to accompany each child’s morning milk. Mother Miracle has its own bakery, which supplies baked goods to Rishikesh restaurants, and could easily produce the students’ breakfast treat. Our living quarters in Rishikesh, a five-minute walk to Mother Miracle, was
the Kailasa Guest House, which could be classified as a somewhat dingy youth hostel. But what do you want for $10 a night per person? Our included “breakfast” turned out to be hot chai and some white bread toast, not exactly the fortification we needed for a day of hard work examining patients. When Shahla found out about our meager rations, she immediately sent Kailasa some loaves of Mother Miracle Bakery’s healthy, delicious whole grain bread. When she discovered that our water supply was questionable, our rooms were dirty, and our towels torn, never mind no working TV or hot water, she placed an indignant phone call to the manager, saying that if he didn’t spruce things up she would no longer recommend Kailasa as a suitable residence for her volunteers. The staff jumped to action, cleaning up a storm. We even got a fruit plate for breakfast the next morning. aawmag.com
Forget the puny Kailasa Guest House breakfasts. On to greener pastures. We had the pleasure of eating, guests of Shahla, at three awesome restaurants. Rishikesh is an all-vegetarian city. Vasundhara Palace Hotel is near the famous foot bridge, Ram Jhula, that spans the turquoise Ganges. It specializes in several scrumptious paneer (Indian cheese) dishes, lassi (a yogurt drink served in clay pots), and the best garlic naan ever. The Madhuvan Ashram, with its breathtaking pastel spotlights dazzling the night, is the top choice of Rishikesh diners, its specialty being tandoori (mixed vegetables) and banana lassi. One evening we drifted away from Indian nirvana and went to Tavola Con Te, a highly touted pizza place romantically located on a hillside patio sprinkled with twinkling lights. Bruschetta, pineapple lassi, crisp pizza infused with olive oil and decadent chocolate-topped tiramisu made for a perfect meal. On our last night in India, when we flew to Delhi for our return trip to the USA, we were met by Jogi, our Indian friend and guide, who, before Rishikesh, had taken us on a whirlwind tour to the Taj Mahal and other landmarks. Jogi had a surprise for us. We arrived at his favorite restaurant, Naivadhyam, which means “Blest Food” or “Supplication.” Supplication, indeed! We were to invoke the gods and goddesses — how appropriate in India — for an ethereal meal. Jogi’s wife Reena and young sons Chandrash and Vedansh were there to meet us, with big smiles on their faces. Jogi had ordered ahead for us. First came tamarind coconut soup with papaad, a crisp, paper-thin bread. Next, the main course, thali, arrived, a variety of little dishes served on a round metal tray: raita, rice, dal, kheer, paneer, pakora (deep-fried fritters), vegetable curry, and poori piled in the middle. It is said that thalis will take you straight to foodie heaven. Chach, buttermilk with coriander, finished the feast. Foodie heaven it was! Blest food, for sure. We said a sad farewell to Jogi and his family, knowing that we would remember their beaming faces and the incredible food forever. My last blast of flavor in India was my usual purchase in every country I visit. I guess you could call it a hobby: a bag of
potato chips. For 10 rupees (14 cents) I was in the fore-mentioned foodie heaven with a sack of “Masala Munch.” 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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MOM’S WORLD
Comfort Food Being a foodie, I have to admit that I enjoy excellent food and certainly can tend to overindulge if I am stressed or tempted. But part of enjoying a meal or a particular comfort food is the power of the association that goes with that delectable delight. My dad has always said with a smile that he married my mom because of her 32 | July-August 2019
chocolate mayonnaise cake (you might cringe, but it is amazing). I was blown away by getting treated to fantastic Louisiana restaurants in the early days of dating my husband, in pre-children times when our incomes allowed luxuries of a multi-course meal and a bottle of wine. My husband starts salivating on our way down the road to New Orleans to see his
family, since frequently my mother-in-law will notify him well in advance of which of his many comfort foods are on the menu upon our arrival. Now, while I love his mom’s cooking, I don’t have the same passion for seafood that he developed over the years. Still, I do have to smile when we are greeted with more pounds of boiled crawfish aawmag.com
than should be consumed by any human, because of one of my earliest memories from almost 30 years ago. We met his sister and brother-in-law at a local restaurant and they ordered boiled crawfish. My sister-in-law tried to demonstrate to me the proper way to peel the crawfish, suck the head and eat said crawfish, as I watched in a state of horror. During her demonstration, she put the remnants of the crawfish shell with head intact over her fingertips as a joke and animated them with her hand motions. It was hilarious in hindsight, but alas, did not bring me comfort at the time. Somehow, I’ve never quite been able to shake that image and tend to eat a few ounces of crawfish compared to the pounds my husband and sons can put away. Even so, it gives me joy to see how happy the crawfish boil tradition brings to my husband and children. I stick mostly with the corn, potatoes and sausage from the boil and look forward to my mother-in-law’s shrimp stew, crawfish etouffee and red beans and rice. Not to mention the fine bottle of port with chocolate cake. While my husband’s comfort foods tend to be seafood and savory, my memories of home cooking and comfort foods tend to be of my mom’s baked goods — from chocolate mayonnaise cake to her chocolate pudding cake to her pecan pies and Christmas cookies. For good or bad, my sweet tooth developed early,
and I have inherited that desire to bake for my kids as a means of showing love and bringing comfort during times of stress. Wrestling season sometimes forces me to channel this baking to healthier options, but I still get asked to bake when big tournaments come and go. Sometimes traveling far away from home leads to an intense yearning for familiar comfort foods. When I studied abroad in India in college, I loved the spicy and authentic foods that we had the pleasure of eating but still had to adjust to the cultural differences in what types of foods were served when. When our student group from Davidson College first arrived, I remember thinking that they were serving “dinner-type” foods for breakfast (i.e. warm, fried foods that included meats and/or vegetables) such as dosas or parathas. My Americanized brain had a hard time grasping eating these types of meals for breakfast, but eventually I gained an appreciation for these foods, despite the fact that they were “out of my comfort zone.” In addition, the longer I was gone from the States, ironically the more I missed the stereotypical American fare of burgers and pizza, which I was not that dedicated to while in the States. I remember toward the end of my time in India, I became fixated on getting some American food and went with my student peers to a Pizza
Hut in New Delhi. I was ecstatic to get a piece of pizza. In hindsight, I know the pizza was truthfully not that good, but the memory of home overpowered the actual quality of what we were eating. Overall, I think that the tastes of our childhood and past experiences create lifelong yearnings for these foods again as a way of reconnecting with our families, our experiences and our world. Food, like music, is diverse and creates complex road maps to our past emotions and relationships. While we all need food to physically survive, food also is an inherently social and cultural phenomena that helps tie us all together. So, the next time you take a bite of that favorite food of yours, think about who you most want to share it with, and why. And if you have a burning desire for that chocolate mayonnaise cake recipe, feel free to reach out! heather jordan, CNM, MSN Comments or questions? 828.737.7711, ext. 253 landh@localnet.com
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Children’s Council Accreditation Program Raises the Bar on Early Childhood Education
Pictured are Pathways to Accreditation participants, from left, Julianna Kopczynski, Merryland Academy; Courtney Williams, Merryland Academy; Robin Hawkins, Appalachian State University Child Development Center; Lindsay Mynes, Lynhill Child Development Center; Hunter Varipapa, Children’s Council of Watauga County; Alex Neofotis, Appalachian State University Child Development Center; Paula Hicks, Appalachian State University Child Development Center; Sara Isaacs, Sunny Side Daycare; and Amber Fairbetter, Sunny Side Daycare.
In Watauga County, like many places in the country,
the cost of child care is one of the largest expenses in a family’s budget. Full-time child care for an infant is greater than the cost of tuition at Appalachian State University. Even with the climbing costs, early childhood teachers continue to make an average of $9.50 per hour and many struggle to make ends meet for their own families. We know that the early years are some of the most critical for brain development, and the presence of warm, nurturing and supportive caregiving is necessary for children to grow and thrive. Over the past year, over 30 community leaders have come together to imagine a different possibility for the families in Watauga County. Local leaders have been working to develop a solution that increas34 | July-August 2019
es compensation of local teachers without passing the cost along to working families while also increasing the quality of early childhood settings across the country. Just this past December, the county commissioners unanimously passed a resolution to promote investments in young children and families from prenatal to age 3. The Children’s Council has recently launched a local accreditation program for child care centers that want to increase the quality of their programs and are willing to increase the education requirements and the compensation for their lead teachers. Accreditation by the Children’s Council is a prestigious accomplishment that provides high-quality trainings, mentoring and professional development along with financial rewards to Watauga County
early childhood programs that meet the standards and criteria set forth by the Children’s Council. The Children’s Council Accreditation Program offers a consistent and shared understanding of a high-quality early learning environment. These environments not only serve to provide children with the immediate benefits of educated teachers and nurturing experiences, but have a direct impact on longterm positive outcomes as well. Research now shows us that these early, high-quality experiences directly lead to individuals seeking higher education, healthy lifestyles and successful careers. In order to support local centers towards meeting these standards, the Pathways to Accreditation program was created. In the first year of the program, five private child care centers, three family aawmag.com
child care homes, and six NC Pre-K classrooms participated, affecting 361 children in Watauga County. Over 35 teachers are part of this year’s cohort focused on increasing quality in early childhood classrooms across the county. One teacher said, “Each time I attend the Pathways class I always leave with new information to include or expand our learning environment. Thank you for this class! A lot of learning is happening!” This program is free to participating centers thanks to funding from Watauga County, Smart Start and the Child Care Services Association. Building a high-quality, early childhood system that works for all families is a primary goal of the local National Collaborative for Infants and Toddlers. Watauga County is one of 29 communities across the country to join NCIT. Funded through the Pritzker Children’s Initiative, NCIT brings together national partners, early childhood leaders, philanthropy, policymakers and practitioners inside and outside state and local governments to create and strengthen promising policies and programs, and share what works, so that more states and communities can support the healthy development of our youngest children. To learn more about this initiative, or to get involved in local efforts, contact Crystal Kelly, Pritzker Fellow and Director of Strategic Initiatives at the Children’s Council, at (828) 262-5424. 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 & 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.
July-August 2019 | 35
YOUNG AT HEART
Collecting Restaurants PHOTOS BY HEATHER BRANDON
Crispy Petrale Sole Tacos at Solbar in Calistoga, CA.
I did not make a conscious decision to start collecting restaurants — it happened organically
over time and good eats. Upon reflection, the first few restaurants I collected date to my college years in Boston — the Chau Chow (closed 2017), my favorite spot in Boston’s Chinatown where I habitually dined on garlic sautéed pea pod stems; the Elephant Walk, a French Vietnamese bistro that served fragrant, complex curries and the most decadent desserts; and, the Union Club, a members-only dining club where I worked for four years and first tasted bay scallops and soft shell crab. Now, 20 years later, I have added a number of other restaurants to my collection. Some I have only visited once — like the two Michelin-starred restaurants at which I have dined, Gramercy Tavern in Manhattan, New York and Solbar in Calistoga, California – others I revisit at every opportunity — like Linda’s Dutch Pancakes in Aruba, Restaurant Fishalicious in Curaçao, and closer to home, Cúrate in Asheville and Cabo Fish Taco in Charlotte.
How do restaurants make the cut? My criteria is simple: 1. I must remember the name of the restaurant; 2. I must remember where it is located; 3. I must remember what I ate. 36 | July-August 2019
(From left, clockwise) Smoked Eel on Toast, Garlic Shrimp, and Wakame Bitterballen at Restaurant Fishalicious in Curaçao.
Some are fancy(ish) — like the above mentioned Michelin-starred restaurants — some are quirky — like El Avion in Costa Rica which is built into and around an historic C-123 cargo plane — some are old favorites — like my favorite NYC deli, Barney Greengrass, with its house-cured pastrami, fresh bialys and my favorite, the mouthwatering Nova Scotia Salmon Scrambled with Eggs and Onions — and, some are tied to a memorable story — like Cathy’s in St. Kitts, an on-the beach restaurant where Roger and I savored grilled Caribbean lobster while on our honeymoon, and because their credit machine was down, had to return the next day with cash to pay for our meal. I carefully preserve these food memories digitally, with photos or social media posts, or, for places where I am a frequent visitor, like NYC and New Orleans, I record my collected restaurants on handy spreadsheets that can be sorted by neighborhood and/or type of cuisine. And, I am happy to share! Many of these dining establishments have been immortalized in the pages of this magazine, and I often offer suggestions to friends, family and colleagues based on where they will be visiting. For example, a work buddy recently attended a conference in Savannah, Georgia. My recommendations — Churchill’s Pub, the Olde Pink House and, for dessert, Lulu’s Chocolate Bar. And, because I have a reputation as a
Pecan Pie French Toast at Buttermilk Channel in Brooklyn, NY.
“foodie,” I am even sometimes sought out for ideas. “Hey, Heather,” someone will say, “Where should I eat in Boulder, Colorado? Carrboro, North Carolina? Charleston, South Carolina? Orlando, Florida?” In Boulder, I recommend Lucille’s, where I enjoyed one of the best biscuits I have ever eaten and, apologies to New Orleans, the best beignets. Gourmet Kingdom, an authentic Chinese restaurant, is my Carrboro go-to — try the Kung Pao Lotus Root. Husk, from James Beard award-winning chef Sean Brock, in Charleston, serves an ever-changing menu of locally sourced, farm-to-table perfection. Orlando… sorry, I have nothing. I have not been to Orlando since childhood, when my palate had not yet developed into the flavor-appreciating, ingredient-discerning, food memory-making one that it is today. And, my collection keeps growing. On my last two trips, to New Orleans and NYC respectively, I collected a few new restaurants.
In New Orleans: • Willa Jean, which is rated one of the top breakfasts in the city. Their trendy and delicious avocado toast and ridiculously large homemade biscuits deliver (Roger and I shared one with homemade sausage and pimento cheese)! • Joey K’s is a Magazine Street local aawmag.com
favorite, serving up Creole and Cajun classics. The red beans and rice with sausage is spot on, but I would return for the eggplant napoleon — crispy eggplant slices layered with the most perfect fried shrimp and smothered with a crawfish cream sauce. • Mopho was a happy accident. Roger and I had read about it in advance of our trip but thought it was out of our way… until we were searching for a lunch spot near City Park and realized it was close by. The menu features Vietnamese-inspired Southern dishes and/or Southern-inspired Vietnamese dishes and in true New Orleans spirit, adult bubble teas.
In NYC: • Buttermilk Channel, in Brooklyn’s Carroll Gardens neighborhood, is a local favorite for weekend brunch. They are known for their Pecan Pie French Toast and Fried Pork Chop and Cheddar Waffles. We tried the former — it is as decadent as you would expect — but not the latter — opting instead for the light and fluffy House-cured Lox, Green Onion and Cream Cheese Scramble; however a gentleman seated near us ordered it… twice, so it must be pretty good. • Shuka is a Mediterranean establishment on the restaurant-heavy MacDougal Street in Greenwich Village. Roger and I shared a classic Mediterranean platter with falafel, tahini, pita, spiced yogurt and pickled vegetables as well as a lamb merguez sausage and kale salad platter. But, the highlight — the spiced, crispy fried chickpeas, which Roger is determined to duplicate at home! Hungry? Me, too! Ready to start your own restaurant collection? My suggestions will get you started. I also recommend lots of research, a little trial and error, and talking with locals — this is the best way to find off-the-beaten-path hidden gems. And the best part…yes, the noshing is fun, but the best part is that this collection requires zero dusting!
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.
GOOD EATS The Elephant Walk 1415 Washington St., Boston, MA, 02118 www.elephantwalkboston.com Gramercy Tavern 42 E 20th St, New York, NY 10003 www.gramercytavern.com Solbar (at the Solage Auberge Resort) 755 Silverado Trail, Calistoga, CA 94515 www.aubergeresorts.com/solage/dine/solbar Linda’s Dutch Pancakes Route 3 Palm Beach 6-D, Rte 3 6, Noord, Aruba www.lindas-aruba.com Restaurant Fishalicious Penstraat 57, Willemstad, Curaçao www.fishalicious.net Cúrate 13 Biltmore Ave, Asheville, NC 28801 www.katiebuttonrestaurants.com/curate
For the Best Experience and RESULTS Ask Our Clients:
Cabo Fish Taco 3201 N Davidson St, Charlotte, NC 28205 www.cabofishtaco.com El Avion Manuel Antonio, Costa Rica • www.elavion.net Barney Greengrass 541 Amsterdam Avenue (at 86th Street), New York, NY 10024 www.barneygreengrass.com Cathy’s Ocean View Bar and Grill Timothy Beach, Frigate Bay, St. Kitts www.cathys.restaurantsnapshot.com
828.406.0828 | Leslie@EasonTeam.com www.MountainHomesNC.com
Churchill’s Pub 13 W Bay St, Savannah, GA 31401 www.thebritishpub.com The Olde Pink House 23 Abercorn St, Savannah, GA 31401 www.plantersinnsavannah.com/olde-pink-houserestaurant Lulu’s Chocolate Bar 42 Martin Luther King Jr Blvd, Savannah, GA 31401 www.luluschocolatebar.com Lucille’s 2124 14th St, Boulder, CO 80302 www.luciles.com Gourmet Kingdom 301 E Main St, Carrboro, NC 27510 www.thegourmetkingdom.com Husk 76 Queen St, Charleston, SC 29401 www.huskrestaurant.com Willa Jean 611 O’Keefe Ave, New Orleans, LA 70113 www.willajean.com Joey K’s 3001 Magazine St, New Orleans, LA 70115 www.joeyksrestaurant.com Mopho 514 City Park Avenue, New Orleans, LA 70119 www.mophonola.com Buttermilk Channel 524 Court St, Brooklyn, NY 11231 www.buttermilkchannelnyc.com Shuka 38 Macdougal St, New York, NY 10012 www.shukanewyork.com July-August 2019 | 37
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ALL ABOUT TOWN
Top Left: Star Kiser, center, speaks with those in attendance at the Jen Houck Fashion, Fun and Feelings Fashion Show at Jefferson Landing on June 1, as she sports attire from Libby’s. Top Right: Libby’s owner Libby Cockerham introduces model BJ Detweiler, sporting an ensemble from Libby’s, at the Jen Houck Fashion, Fun and Feelings Fashion Show at Jefferson Landing on June 1. Photos by Colin Tate
Middle: At the Women’s Fund of the Blue Ridge’s Power of the Purse luncheon held in June, Josette Glover and Allison Schlake display a cake that looks like a Louis Vuitton purse that was made by Kathy Peters from Ashe County.
Bottom: Suzanna McBee, Mary Bickers and Julie Hoover attend the Power of the Purse event on June 27. Photos by Kayla Lasure July-August 2019 | 41
ALL ABOUT TOWN
Top Left: Jaren Stines, Marsha Owens, Shannon Isaacs and Cohen Isaacs walk together in the downtown Boone July 4 parade. Top Right: Ruby Benson, 8, walks in the Boone Parade on July 4 for the Back 2 School Festival. Photos by Kayla Lasure
Bottom Left: Andi Gelsthorpe, center, prepares to march in the Todd Liberty Parade. Bottom Right: From left, Kirby McKinney, 4, of Boone, and Clara Boylan, 4, of Boone, march hand in hand at the Todd Liberty Parade. Photos by Anna Oakes
42 | July-August 2019
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