No'Ala September/October 2012

The Best Pies in the Shoals | Fresh Fall Fashion | Good Food, Naturally | Made in North Alabama

LET’S EAT! From Barbecue to Blueberry Peach Pie, We’re Dishing On Everything That Makes North Alabama So Delicious SEPT/OCT 2012 $3.95

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Billboard at the TVA intersection in Sheffield.

Actual time at 11:30 a.m., July 26, 2012

Billboard on Florence Boulevard near Huntsville Road. Actual time at 11:30 a.m., July 26, 2012

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begins with Fuller

256-381-7195 SEPTEMBER/O CTOBER 2012 | NOALAPRESS.COM | 7

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september/october 2012

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Our staff and readers have done the tough job of pigging out on barbecue around the region, and we’ve come up with a list of the 10 best barbecue joints, from the Shoals to Huntsville and everywhere in between.

BY LAURA ANDERS LEE

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Through social media and word-of-mouth, we reached some of the best bakers in the Shoals and asked them to roll up their sleeves and get to baking to defend the honor of their favorite pie recipe.

BY CLAIRE STEWART

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Sarah Jennifer Thompson wants to feed the children, but she needs your help.

BY LAURA ANDERS LEE

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A change of seasons means a change of wardrobe. And you can find it all here in the Shoals.

PHOTOS BY ARMOSA STUDIOS

Do the little things today for a healthy life tomorrow.

It is all about bout ou me! me a hhealthy hy 1-800-545-1098

This publication was funded in whole or in part by the U.S. Department of Health and Human Services, Health Resources and Services Administration, under Grant No. 6H5MMC20275

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contents

SWEET DEAL JoAnn Gunner has been making pies for Big Bob Gibson’s for 38 years.

SHOALS ••••• September/October 2012 Volume 5: Issue 5 ••• C. Allen Tomlinson Editor-In-Chief David Sims Managing Editor/Design Director Sarah Gaede Guest Editor Contributing Writers Sarah Gaede, Laura Anders Lee, Claire Stewart, Andy Thigpen, Allen Tomlinson Contributing Photographers Armosa Studios, Patrick Hood, Danny Mitchell Business Manager Roy Hall Marketing Coordinator/Advertising Sales Heidi King Editorial Assistant Claire Stewart Graphic Designer Rowan Finnegan Interns Ann Harkey, Sara Kachelman, Ryan Paine, Andy Thigpen ••• No’Ala is published six times annually by No’Ala Press PO Box 2530, Florence, AL 35630 Phone: 256-766-4222 | Fax: 256-766-4106 Toll-free: 800-779-4222 Web: www.noalapress.com

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Standard postage paid at Florence, AL. A one-year subscription is $19.95 for delivery in the United States.

Signed articles reflect only the views of the authors and do not necessarily reflect the views of the editors.

Advertisers are solely responsible for the content of their advertisements.

Calendar Events for September-October 2012

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Everybody’s Business Good Food, Naturally

BY ANDY THIGPEN

70

© 2008-2012 ATSA, All rights reserved.

Market

Send all correspondence to Allen Tomlinson, Editor, at the postal address above, or by e-mail to atomlinson@atsa-usa.com.

Letters may be edited for space and style.

Made in No’Ala

BY CLAIRE STEWART

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Food for Thought Oink If You Love Barbecue

BY SARAH GAEDE

108

Twenty Answers Your Last Meal is Now Served

BY CLAIRE STEWART

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Bless Their Hearts Life at Grandmother’s Table

BY LAURA ANDERS LEE

114

Parting Shot

BY PATRICK HOOD

REGRETS, WE HAVE A FEW In our last issue, we incorrectly spelled the names of Ann Harkey and Rob Aldridge. We sincerely regret these errors.

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editor’s letter « Sarah Gaede « 11

Oink!

Welcome to one of the most controversial issues of No’Ala ever.

That’s right, we are talking about barbecue. As any aficionado of barbecue knows, the definition of what constitutes good barbecue varies widely, and wildly. As you can see from my article, “Oink if You Love Barbecue”, I am as rabid in the defense of my chosen style as anyone could be. That doesn’t mean it’s the only barbecue I’ll eat. Pig is pig, when you get right down to it, and when a person is craving pork, proximity is paramount.

We have highlighted some of our readers’ favorite barbecue spots. If we missed yours, we apologize, but we were overwhelmed by the embarrassment of barbecue riches available locally. If your favorite place is a well-kept secret, talk it up.

That’s how our favorite local dining spots get to be known, and what helps them thrive. We are blessed with wonderful local food, especially this time of year, when home gardens and farmers’ markets supply us with seasonal bounty. So whether you cook it yourself, employ one of our great area caterers, or treat yourself to a night on the town, make sure to eat local.

As summer slowly fades into fall, and the weather becomes perfect for grilling, why not have a pork-themed party, right down to the battle for the pigskin on the big screen. If you want proof of how passionate we Southerners are about food and football, go all out and have a barbecue smack-down the day of the Alabama-Auburn game. Invite people from both football camps, and several different barbecue genres. Top the meal off with one of our winning pies. Wash it all down with locally brewed beer, and maybe a little sip of Alabama whiskey from Conecuh Ridge. (That would be more on the lines of “think local, drink local.”)

Whatever your barbecue or team preference, we thank you for choosing to read our magazine. We love where we live, and the people who live here. The more we learn, the more there is to love, and the more we love sharing our discoveries with you.

Providing Insurance and Financial Services

Myron Gardner, LUTCF 1819 Darby Drive, Florence, AL 35630 Bus 256-764-2234;Cell 256-335-6080 Email myron.gardner.b17k@statefarm.com

Phil Wiginton 419 Cox Boulevard, Sheffield, AL, 35660 Bus 256-383-4521; Cell 256-762-5859 Email phil@philwiginton.com SEPTEMBER/O CTOBER 2012 | NOALAPRESS.COM | 13

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calendar

September 1 Rogersville First Saturdays Downtown Rogersville, 3:00pm–8:00pm; no admission charged; 256-247-9449.

Live music and merchants line the streets of downtown Rogersville.

September 1–21 Roots: Mixed Media Works by Sarah Irvin Kennedy-Douglass Center for the Arts, 217 E. Tuscaloosa Street, Florence; 9:00am-4:00pm, Monday–Friday; No admission charged; 256-760-6379 or florenceal.org.

Paintings, drawings and mixed media words by the artist who is from Richmond, VA. September 2–7 Artworks 2012 Tennessee Valley Museum of Art, 511 N. Water St., Tuscumbia; 1:00pm–3:00pm Sunday; 9:00am–5:00pm Monday through Friday.

Weekdays, $5 Adults, $3 students; no admission charged on Sunday; 256-383-0533.

An annual exhibition that’s a multi-media survey of work by Tennessee Valley Art Association artist members, illustrates the vast range of talent and innovation by artists in northwest Alabama.

September 3 Coon Dog Graveyard Labor Day Celebration Coon Dog Graveyard, Colbert County; 1:00pm–4:00pm.

No admission charged; 256-383-0783.

September 7 First Friday Downtown Florence; 5:00pm–8:00pm.

No admission charged. www.firstfridaysflorence.com.

This exciting monthly event is a gathering of artists of all kinds: musicians, painters, sculptors, photographers, hand-crafted jewelry creators, and more. Local and regional artists will be selling their works along the sidewalks, live music can be heard throughout the streets, and downtown merchants will stay open late.

September 7–8 Shoals British Car Club Show Joe Wheeler State Park, Rogersville; no admission charged; 256-247-5461.

September 8–9 BFL Fishing Tournament Weigh-In McFarland Park, Florence; 256-740-4141.

September 11 & 13 Chair Caning Workshop Tennessee Valley Museum of Art, 511 N. Water Street, Tuscumbia; 5:30pm-7:30pm; $40 admission charged; 256-383-0533 or tvaa.net.

Glenn Rikard, of Tuscumbia, an experienced chair-caning craftsman, will lead this workshop, 5:30pm–7:30pm, Tuesday and Thursday, Sept. 11 & 13. Cost is $40 per person for the two twohour sessions. Supplies included. Bring your own chair. Maximum number of participants is 10. Reservations and payment must be made by Monday, September 3.

September 14 Paul Thorn Concert Shoals Theatre, 123 N. Seminary Street, Florence; 8:00pm; $30 at the door; 256-764-1700.

September 15 Trail of Tears Motorcycle Ride and Native American Pow Wow Florence and Waterloo; motorcycles only; 256-740-4141; www.trailoftears-remembrance.org This commemorative motorcycle ride begins in Chattanooga, Tennessee, and ends in Waterloo, to remember the Trail of Tears in which thousands of native Americans were forcibly relocated.

360 Grille presents Farm to Table Classroom UNA East campus, corner of Tune Street and Decatur Avenue; 6:30pm–10:00pm; $130 admission charged ($100 for James Beard Foundation members); 256-246-3673.

In conjunction with the University of North Alabama’s Department of Human Environmental Science, the 360 Grille is raising funds to benefit James Beard Foundation culinary scholarships which will be distributed in the name of the UNA Culinary program. The event will consist of a cocktail reception and five course dinner, with the menu featuring products from the local area and other Alabama farms. The food will be prepared by Chef Josh Quick, Chef Ryan Matthews, and Chef Einar Gudmundsson from the Marriott Shoals, as well as Chef Johnson Ogun, UNA Culinary Director, with the help of the UNA culinary students. Each course will be paired with wine and service will be orchestrated by Kristy Bevis, 360 Grille Maitre ‘D. The menu will feature many local items such as pork from hog farmer Willie Gold, beef from Spryce Cattle, and lamb from JC Holt, all processed in Florence, AL at Cox Butcher Shop. Produce will be sourced from both Shamrock and JackO-Lantern Farms located in The Shoals and cheese from Belle Chevre in Elkmont, AL. September 15 Yoga in the Park (In Honor of National Yoga Month) Wilson Park; 10:00am–12:00pm; Free; Contact Danielle Snoddy at Shoals Yoga for more information; 256-702-3022.

October 6 Zombie 5K, the Undeadly Dash

September 20 On Stage presents Queen of the Blues, Shemekia Copeland Norton Auditorium on the campus of UNA; 7:30pm; admission charged. www.shoalsonstage.com.

Named “Queen of the Blues” by the 2011 Chicago Blues Festival and heir to the rich tradition of soul-drenched divas like Ruth Brown, Etta James and Koko Taylor.

September 22–23 Huntsville Symphony Orchestra presents Cirque de la Symphonie Von Braun Center, Huntsville; 7:30pm, Saturday and 2:30pm Sunday. Admission charged; 256-539-4818 or www.hso.org.

Part musical extravaganza, part acrobatic exhibition, the athletic members of Cirque de la Symphonie perform to classical music presented by Alabama’s premiere symphony orchestra.

September 23 Gallery Talk and Reception: Sarah Irvin Kennedy-Douglass Center for the Arts, 217 E. Tuscaloosa Street, Florence; 2:00pm; No admission charged; 256-760-6379 or florenceal.org.

September 23–November 9 Merging: Guadalupe Lanning Robinson Tennessee Valley Museum of Art, 511 N. Water St., Tuscumbia; 9:00am-5:00pm, Monday-Friday and 1:00pm-3:00pm Sunday; Admission is $5 adults, $3 children, Sundays free, museum members free and group rates available for 15 or more people; 256-383-0533 or tvaa.net.

A show by artist Guadalupe L. Robinson, who designs and builds pots in her studio in Huntsville, where she has been working since moving from her native Mexico City in 1985. The exhibit will include both pottery and quilts.

September 23–November 16 World War I & II Axis and Allied Posters Tennessee Valley Museum of Art, 511 N. Water St., Tuscumbia; 9:00am–5:00pm, Monday-Friday and 1:00pm–3:00pm, Sunday; Admission is $5 adults, $3 children, Sundays free, museum members free and group rates available for 15 or more people; 256-383-0533 or tvaa.net.

World War I & II Axis and Allied posters from collection of Peter Morris, of Leighton, will be on display at the Tennessee Valley Museum of Art. Sept. 27–29 Center Stage presents the military-legal drama A Few Good Men Ritz Theatre, 111 W. Third St., Sheffield; 7:35pm; Tickets are $11.50 adults and $7 students in advance from the Tennessee Valley Museum of Art, 256-383-0533, or www.ritztheatre.ticketleap.com (online handling fee added) and $13.50 adults and $8 students at the door; 256-383-0533 or www.tvaa.net.

September 29 UNA Homecoming Football vs. Shorter University Braly Stadium, 6:00pm; admission charged; www.roarlions.com.

September 29–October 22 St. Francis Fund Art Show and reception Trinity Episcopal Church, corner or Tuscaloosa and Pine Streets, Florence. Times to be determined; admission charged to the recepContinued page 16

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calendar

tion on September 29, but the show is open to the public from September 30 through October 22; www.stfrancisproject.com Proceeds benefit the St. Francis Project, a charitable fund whose goal is to raise and give away a million dollars to non-profit and charitable organizations in the Shoals.

September 30 Huntsville Symphony Orchestra presents Divertimento, Back to the Future Thurber Arts Center, Randolph School, Huntsville; 3:30pm.

Admission charged; 256-539-4818 or www.hso.org.

October 2–30 Shoals Artists Guild Exhibition–Art Expressions Kennedy-Douglass Center for the Arts, 217 E. Tuscaloosa Street, Florence; 2:00pm. No admission charged; 256-760-6379 or florenceal.org.

The exhibit features works by Guild members in a wide variety of styles and media including watercolor, acrylic, oil, pastel, pencil, and mixed media.

Pianist Benedetto Lupo joins the Huntsville Symphony Orchestra to perform Schumann’s Piano Concerto; Webern’s Passacaglia and Brahms’ Symphony No. 4 are also featured.

October 11–14 Shoals Community Theatre presents Little Shop of Horrors Shoals Theatre, 123 N. Seminary Street, Florence; 7:30pm.

Admission charged; www.shoalstheatre.com October 19 CASA of Colbert County Charitable Golf Tournament Twin Pines Golf Course, Russellville; 8:00am shotgun start. $375 per team or $125 per individual; CASA of Colbert County, 505 N. Columbia Ave., Sheffield, AL 35660; 256-248-1932.

Annual golf tournament to raise funds for CASA of Colbert County, an organization that works to ensure that every abused, neglected and/or abandoned child in Colbert County will have a safe, nurturing, permanent home.

On Stage presents Chris Thile & the Punch Brothers Shoals Theatre, 123 N. Seminary Street, Florence; 7:30pm.

Admission charged; www.shoalsonstage.com.

A progressive bluegrass band with a national reputation, led by former Nickel Creek band member Chris Thile.

Oct. 4–5 Center Stage presents the military-legal drama A Few Good Men Ritz Theatre, 111 W. Third St., Sheffield; 7:35pm; Tickets are $11.50 adults and $7 students in advance from the Tennessee Valley Museum of Art, 256-383-0533, or www.ritztheatre.ticketleap.com (online handling fee added) and $13.50 adults and $8 students at the door; 256-383-0533 or www.tvaa.net.

October 20 Rogersville Fall Festival Downtown Rogersville, all day; no admission charged; 256-247-9449.

October 5 First Friday Downtown Florence; 5:00pm-8:00pm; No admission charged. www.firstfridaysflorence.com.

Alabama Renaissance Feast Florence/Lauderdale Coliseum, 7:00pm; $20 Admission charged.

256-740-4141 or www.alarenfaire.org

October 6 Zombie 5K, the Undeadly Dash Downtown Florence and Deadwood Hollow, Killen; registration from $25-$60; facebook.com/zombie5k or facebook.com.undeadlydash.

A fundraiser for the United Way of the Shoals, the Zombie 5K is a race through the streets of downtown Florence to escape from zombies, followed by an “apocalyptic obstacle course” in the haunted woods of Deadwood Hollow.

Sam Phillips Music Celebration Street Party Downtown Florence; Gates open 6:00pm; more information at samphillipsmusic.net.

Rogersville First Saturdays Downtown Rogersville, 3:00pm–8:00pm; no admission charged; 256-247-9449.

Live music and merchants line the streets of downtown Rogersville.

Huntsville Symphony Orchestra presents The Voice of the Piano Mark C. Smith Concert Hall, Von Braun Center, Huntsville; 7:30pm.

Admission charged. 256-539-4818 or www.hso.org.

Food vendors, arts and crafts and multiple children’s activities, and live music can all be found at the park during this exciting annual event.

October 26 UNA presents Step Show Norton Auditorium; 7:00pm; admission charged. www.una.edu.

Join SGA UPC as we host the annual Step Show competition featuring RSOs from all over campus! Stepping begins at 7:00pm!

Huntsville Symphony Orchestra presents Friday Night at the Opera Mark C. Smith Concert Hall, Von Braun Center, Huntsville; 7:30pm.

Admission charged. 256-539-4818 or www.hso.org.

Veronika Kincses, the mother of HSO Conductor Gregory Vajda, is joined by Anton Belev and the voices of the Huntsville Community Chorus to present an evening of favorite operatic works.

October 27–28 Alabama Renaissance Faire Wilson Park, Florence; all day; no admission charged.

Begun in 1987, the official Alabama Renaissance Faire has developed into a major tourist event in Northwest Alabama. For the past several years it has been named one of the top 20 events in the Southeast by the Southeast Tourist Society in Atlanta. Held in Wilson Park (renamed Fountain-on-the-Green for the two days of the Faire), this unusual event draws 30,000–40,000 people each year to its site in downtown Florence, Alabama.

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scene

Chad Willis and Mike Hand Michael Bandge, Jody Lanier, Steven Lawler, and Rusty Murks Kyle Buchanan and Selena Inman Tommy and Matt Jones

Bill Deegan, Patrice Brown and Hal Mills

Charlie Farquhar and Mike Holway

Above: Coach’s Clinic and Golf Tournament

A.E. Joiner, Johnny Long and John Mann

Brett Bendall and Cam DeArmon

Sponsored by North Alabama Bone and Joint Clinic, Helen Keller Hospital, and Fellowship of Christian Athletes

Below: 10th Anniversary of the Healing Place Charity Championship

JULY 17, 2012  VARIOUS LOCATIONS

JUNE 34, 2012  TURTLE POINT YACHT & COUNTRY CLUB Auction Party Goers

Katherine Anderson, Chad Parker, and Kay Parker

Brad and Brantley Bishop

PGA Pros and Auction Party Committee

Ashley Anderson, Sarah Rhodes, and Karen Grisham

Woody Truitt, Jonathan Byrd, Jim Furyk and Martha Truitt

Laura Jane Self and Jeremy Grigsby

Tommy and Debra Glascow

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everybody’s business

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Good Food, Naturally TEXT BY ANDY THIGPEN » PHOTOS BY PATRICK HOOD

A swarm of bees swirls, reeling above their hives on the outskirts of Jack-O-Lantern Farms. A man stands in a full beekeeper uniform in the summer heat, attempting to wrangle the bees with a basket attached to a pole.

As Steve Carpenter pulls the uniform off, drenched in sweat, he explains that bees swarm when their hives are too small. If the queen manages to leave before a new hive is built, he’ll lose his bees. Without the bees, Steve can’t sell his all-natural honey—a favorite, Steve says, of local celebrity Gary Baker.

Steve and his wife Connie are local celebrities themselves, but not many know it. Hundreds have even eaten food from Jack-O-Lantern Farms without even knowing it; they supply most of the produce for local restaurants such as the 360 Grille and City Hardware in Florence, and the Claunch Café in Tuscumbia.

If that wasn’t reason enough, Jack-O-Lantern Farms is one of the only Certified Naturally Grown (CNG) farms, as well as one of the only farms using a hydroponic system, in the area. For those curious, hydroponic means the produce isn’t grown in the ground. Instead, the roots are submerged directly in water. That water is constantly being filtered and is packed with nutrients.

“Anything grown properly hydroponically will have a higher nutrient content than anything in the ground,” Steve said. “Hydroponically grown lettuce has about three times the nutrients than field-grown lettuce.”

No worries, though, the nutrients are all natural. “(The nutrients) are food grade or pharmaceutical grade, water-soluble products, so there’s nothing in there you don’t already eat,” Steve said. “We’ve found through the years that micronutrients are what really make a difference in a crop.”

That makes for some really good lettuce. Right now, they have around five different kinds of lettuce, including lollarosa and red oak leaf. But lettuce is only the beginning of Jack-O-Lantern’s cornucopia. They also grow varieties of tomatoes, squash, melons, okra, collard greens, spinach, kale, and cauliflower, just to name a few.

They also grow different heirloom vegetables and often experiment with new varieties. This season they will be trying out a flower sprout, which is a cross between a Brussels sprout and kale, along with an indigo rose tomato. Indigo roses turn purple in the sunlight and are reportedly to be very high in antioxidants.

“It’s something new all the time,” Steve said. “We’ll grow your normal stuff, but we go through the seed catalog and find new interesting things.”

Above: As part of the honey harvesting process, Steve Carpenter uncaps a frame of honey.

Facing page: Jack-OLantern Farms is one of the only CNG farms using a hydroponic system to grow vegetables.

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“It bothers [me] that people are willing to pay money for produce shipped across the country that is covered with pesticides and other unnatural chemicals.”

—Steve Carpenter, Jack-O-Lantern Farms

The new and interesting things don’t stop there. They also offer a substantial selection of imported cheeses, Fair Trade coffee beans roasted in Alabama, honey sticks, stone-ground grits and flour, and even homemade pumpkin rolls and zucchini breads by Connie.

The little pumpkin farm that started in 1996 has definitely grown. While they still do plenty of pumpkins around Halloween, Jack-O-Lantern has expanded to an off-site farm in Barton, in addition to the main house in Muscle Shoals.

Part of Jack-O-Lantern’s goal in its growth is to be educational. Steve has been working extensively with Auburn and Alabama A&M University in his research and methodology, and he wants to schedule an Organic Production Field Day with help from officials at the universities. He also hopes to plan spring and fall arts and crafts festivals, and wants to start incorporating cooking demonstrations.

“It’s a great place for hands-on events,” said Chris Becker, the regional extension agent for Home Grounds, Gardens and Home Pests. “Steve does a great job with what he grows, and he is taking advantage of education and research-based material.”

“It’s our way to give back to customers,” Steve said.

And customers seem responsive. Steve said he’s seen an increase in a number of people and organizations wanting to support more local, sustainable agriculture.

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It bothers him that people are willing to pay money for produce shipped across the country that is covered with pesticides and other unnatural chemicals.

“To me, it’s just not right,” Steve said. “It’s best if you know the people you’re getting things from. And a lot of the customers, we know.”

On top of that, it’s good for our local economy.

“It’s a great way to help support the local economy,” Becker said. “Buy local fresh product. The more money you keep in your area, I think it will benefit you ultimately.”

Most people have a stigma about naturally grown foods being more expensive. Steve says that’s not the case, but the rumor is hurting business.

“We’re not really that high to be Certified Naturally Grown (CNG),” he said. “We could be a lot higher.”

In the end, the community is what it’s all about—the community and staying afloat. Money is not the main issue here, either way.

“We’re not in this to make a killing,” he said. “We’re not wanting to make hundreds of thousands of dollars. We’re in this to make a living.”

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Our Readers Picked Their Favorite Barbecue Joints, and We Grilled Them for Their Recipe for Success TEXT BY L AURA ANDERS LEE » PHOTOS BY PATRICK HOOD PRODUCED BY ROY HALL

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FROM KANSAS CITY TO MEMPHIS, NORTH CAROLINA TO NORTH ALABAMA , barbecue has always been king in the South. We are blessed to live in God’s country, where we have an abundance of heavenly barbecue at our fingertips, which by the way, are certainly worth licking. Whether dressed with slaw, chopped or pulled, doused in vinegar sauce or white sauce, North Alabamians have a pretty strong philosophy about how barbecue should be. Lucky for us, there are plenty of choices right in our backyard so we can all live high on the hog.

Contrary to popular belief, North Alabamians didn’t actually invent barbecue. The Native Americans earn that credit as do the early European settlers who adopted their techniques—and that’s certainly something to be thankful for this November.

Today, the tradition of barbecue is as strong as ever as local institutions continue to perfect their smoking methods, secret sauces and Southern side items.

Our staff and readers have done the tough job of pigging out on barbecue around the region, and we’ve come up with a list of the 10 best barbecue joints, from the Shoals to Huntsville and everywhere in between. Some are older—like 87-year-old Big Bob Gibson’s in Decatur, and some are newer—like 14-year-old Pop’s outside Florence. But each is family owned and offers something pretty special—whether it’s an addictively tasty slaw, a punchy sauce or a creamy peanut butter pie.

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Location: West College Street in Florence Founded: 1972 by John Bunyan Cole Pulled or chopped: Pulled Sauce: Hot, vinegar sauce; mild, red sauce; and white sauce which are bottled and sold in area stores Non-BBQ Favorites: Hot mustard slaw, slaw dogs and banana pudding

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Dwight Cole

BUNYAN’S BAR-B-QUE FLORENCE

FOR THE PAST 40 YEARS, everyone from blue collar workers to doctors at nearby ECM hospital have been coming to Bunyan’s Bar-B-Que for a quick lunch or to grab dinner on the way home. Customers come inside the cinderblock diner, order their meals from the window, pay with check or cash, and either leave with their white bags or take their paper-wrapped food and canned drink to one of a handful of tables.

The system is as simple as the food, yet both are extremely effective. It’s the way John Cole did it when the restaurant opened, and it’s the way his son Dwight does it today.

“He used to work at Ford, and he had a knack for barbecue,” says Dwight Cole of his father. “He was always grilling in the backyard. As a child I remember he had big barrels of barbecue he cooked after work. He thought he’d give the restaurant business a go. This place was vacant, so he checked it out.”

Dwight’s mother and father are now 75 and 78 respectively, and while they still come by the restaurant from time to time, it’s up to Dwight to run the business, cook the barbecue and make the side items, from the spicy mustard slaw to the potato salad and baked beans.

“My mother’s a gourmet cook,” says Dwight. “She takes recipes and makes them better. Someone else had the mustard slaw, but she made it her way. The banana pudding is also her recipe.”

Bunyan’s offers all the staples of a good barbecue place with a few extras, from smoked chicken and hearty slabs of ribs to pulled pork sandwiches and hot dogs which both come with mustard slaw. Their sauces and slaw have become so popular, they are packaged and sold in Florence grocery stores and at Star Market in Huntsville. So now everyone can enjoy a little taste of Bunyan’s at home.

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SINGLETON’S BAR-B-QUE FLORENCE

YOU WOULDN’T WANT TO BE CAUGHT RED-HANDED in Singleton’s, unless of course we’re talking barbecue sauce. That’s because Singleton’s is owned by longtime Florence police chief Rick Singleton and his wife Peggy. And once this article is published, Rick could be the city’s new mayor. Rick’s father Junior started the restaurant with his brothers back in the 50s, and today the Singleton name is still going strong.

“Both of our daughters grew up here, working after band practice,” recalls Peggy. “As soon as my girls turned 14, I got them a work permit.”

The Singletons’ daughters both followed in their father’s footsteps as a public servant and in law enforcement—one is a school teacher and the other is an assistant district attorney.

Throughout the restaurant is Rick’s badge collection from various police departments across the country and as far away as France. He even has a Florence-themed collection, with badges from cities named Florence in Oregon, Colorado, Arizona, Texas, Kansas, Mississippi, Kentucky and New Jersey. While Rick has served the Florence police department for 32 years, and as police chief for 16, he’s kept an active role at the restaurant.

“My husband loves to cook,” says Peggy. “We have an outdoor kitchen at our house.

A lot of time he’ll come in here and try new recipes and let our staff critique them.”

That’s how the Pig Trough Taters were invented. Rick baked a potato, chopped it up, fried it, and then added pork, peppers and onions.

Another popular menu item is the Barnyard Sampler, a colossal plate of chopped pork, a whole roasted chicken, beef brisket, ribs and sausage with three sides, such as Brunswick stew, sweet potato fries and spiced apples.

“Believe it or not, people order it and eat it all,” says Peggy.

But they’d better save room for one of Singleton’s desserts, made from the original family recipe. There’s chocolate, chess, peanut butter and lemon ice box pies, and the first Sunday of every month there’s homemade banana pudding. It’s unlawfully good.

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Location: Huntsville Road in Florence Founded: 1957 by Aaron, Junior and W.D. Singleton Pulled or chopped: Chopped (can be pulled by request) Sauce: Hot, vinegar sauce; thick, mild sauce and white sauce made in house Non-BBQ Favorites: Homemade pies like peanut butter, chess, chocolate and lemon ice box; spiced apples and sweet potato fries

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Affordable Academic Excellence Still registering for 2012-2013 More than 32 years ago, Riverhill School was founded to give its students an educational experience that promoted each child’s individual potential. Today, we still provide academic excellence and experiences that create a lifelong love of learning.

School has started, but we’re still accepting applications for the 20122013 year. Want to know more? Come and visit! You’ll find we make the difference of a lifetime.

Registering now for Pre-K2 through sixth grade classes.

Call 256-764-8200 or visit riverhillschool.org for more information.

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“Bring me a pig, and I’ll give you a sandwich.” —Beverly Dixon

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POP’S BBQ ST. FLORIAN

POP’S HAS THE LOOK AND FEEL of an old country general store, complete with a big chicken outside the simple brick structure with squatty, wooden porch.

Once inside it doesn’t take long to notice the collection of pigs. There are probably more than 100 pigs, from paper towel holders, clocks and piggy banks to stuffed animals lining the wall.

“Bring me a pig, and I’ll give you a sandwich,” laughs Beverly Dixon, who owns the restaurant with her husband Tim and greets their customers at the front counter. “Tim’s dad opened the restaurant—that’s where the name Pop comes from. My husband just stepped into his footsteps.”

While Pop has passed away, his wife Johnnie still works at the restaurant alongside her son and daughter-in-law. She remembers her husband as a good business man who liked being in business for himself, and his love for barbecue didn’t hurt his motivation for opening the restaurant 14 years ago.

The ribs, pork and chicken are cooked under Tim’s supervision on a hickory wood pit located right outside the building. Pop’s also offers daily specials such as country fried steak and fried catfish. Tim makes his own mustard slaw that customers put right on their pulled pork sandwiches, not to mention he bakes chocolate and lemon ice box pies.

“It’s my recipe but he makes them,” says Johnnie. “Mamma taught him well.”

Location: County Road 61 in St. Florian Founded: 1998 by Beverly and Tim Dixon Pulled or chopped: Pulled Sauce: Red sauce, hot sauce and white sauce made in house Non-BBQ Favorites: Chocolate and lemon ice box pies

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DICK HOWELL’S BAR-B-Q PIT FLORENCE

THE SECOND-OLDEST BARBECUE RESTAURANT in North Alabama is Dick Howell’s, another well-known institution. While Big Bob Gibson introduced North Alabama to white sauce, Dick Howell introduced the area to hot mustard slaw. Today the restaurant is run by Dick and Samella Howell’s great-grandson Kevin, who’s still serving his family’s legendary pulled pork sandwiches and hotdogs, topped with the spicy mustard slaw.

“I grew up in it,” says Kevin. “I’ve been working up here since I was 11 years old and took over in 2008. We’re about the oldest restaurant around here.”

The business has survived a lot of ups and downs in the past 65 years, including three fires, but Dick Howell’s strong customer base—from downtowners to UNA students—keep on coming back. While much of the menu remains the same, Kevin has made a few adaptations. At his customers’ request he introduced smoked chicken and white sauce in 2010. But Kevin honors his family traditions by displaying photos on the walls and on the backs of menus as well as continuing to smoke the meat outside in the pit as his great-grandfather did, which is much more labor intensive.

“We’re the only one around that still does it the old-fashioned way,” says Kevin. “We have a big old open pit that we’ve been doing since the 40s. A lot of people have switched over to the smokers. It has a better flavor with the real hickory pit. We cook it about 16 hours.”

All the meat is smoked with local, hand-cut hickory wood. Kevin keeps the pit hidden from the public eye so the family technique remains a secret.

While the chicken, ribs, turkey, ham and pulled pork from the pit are certainly worth a visit, perhaps the best item of all is the hot dog. One bite of that perfect combination of bun, hot dog and mustard slaw…hot diggity dog it’s good.

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“We’re the only one around that still does it the old-fashioned way.”—Kevin Howell

Location: Pine Street in Florence Founded: 1947 by Dick Howell Pulled or chopped: Pulled Kevin Howell

Sauce: Original mustard slaw and white sauce made in-house Non-BBQ Favorites: Mustard slaw, slaw dog, baked beans and potato salad made in-house

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SOUNDS LIKE A GREAT SATURDAY! N TOWE! N W C DO REN FLO

Presents

P& %

Shemekia Copeland, 7:30pm, September 20, Norton Auditorium

Q ‚ Kennedy Douglass Center for the Arts or www.shoalsonstage.com

SignUp: deadwoodhollow.com

Chris Thile & The Punch Brothers, 7:30pm, October 19, Shoals Theatre 7KH 2Q 6WDJH VHDVRQ LV SUHVHQWHG LQ SDUW E\ D JHQHURXV JUDQW IURP &% 6 %DQN 0(0%(5 )',& 38 | NOALAPRESS . COM | S EPTEMBER /O CTOBER 2012

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Locations: Sixth Avenue and Danville Road in Decatur and Monroe, NC Founded: 1925

by Big Bob Gibson Pulled or chopped: Pulled Sauce: Original white sauce, which is bottled in house and sold in area grocery stores; championship red sauce; backyard mustard sauce Non-BBQ Favorites: Lemon, chocolate and coconut pies made fresh daily

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BIG BOB GIBSON’S DECATUR | MONROE, NC

BIG BOB GIBSON IS CONSIDERED THE FATHER of North Alabama barbecue. His devoted followers say that because of him, North Alabama is now its own region for barbecue, celebrated by foodies in the same way as Kansas City, Memphis, East Tennessee or North Carolina.

The recipes and cooking methods at Big Bob Gibson’s have been carefully passed down from generation to generation. And running the business is still a family affair.

Big Bob’s grandson Don McLemore is the owner, and in the summers, his grandchildren help out. Don’s son-in-law Chris Lilly has represented Big Bob Gibson’s in the national media including the Food Network, Today Show and most recently in July on CBS Morning News.

The restaurant is filled with first-place trophies and certificates from the National Barbecue Association, magazines, newspapers and various national competitions claiming Big Bob Gibson’s the best in the country. One of Big Bob Gibson’s claims to fame is its award-winning white sauce which Big Bob Gibson invented himself.

“We started it in North Alabama in 1925,” says Ken Hess, manager of Big Bob Gibson’s. “No one else has white barbecue sauce. South of Birmingham, north of Nashville, you won’t find it. It’s a secret recipe of mayonnaise, black pepper and assorted spices. Here, people put it on pork, ribs—and it’s really good on turkey and chicken.”

While the barbecue and sauces have received much acclaim, the pies, and the ladies who make them, just might be Big Bob Gibson’s secret weapon. For the past 38 years, JoAnn Gunner has risen before dawn, getting to work by 6:00 a.m. to start baking pies.

“I love doing it,” says JoAnn. “And I wish I didn’t like to eat them, but I do.”

Three varieties are offered daily, including chocolate, lemon and coconut. The creamy filling rests on a crispy, buttery crust and is piled high with meringue. It’s the perfect ending to a perfect meal.

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Locations: Highway 72 at I-65 and Hobbs Street in Athens; Airport Road, Jeff Road and South Parkway in Huntsville; Hughes Road in Madison, Madison Hospital location opening soon; Lewisburg, Tennessee.

LAWLERS BARBECUE ATHENS | HUNTSVILLE | MADISON | LEWISBURG, TN

CUSTOMERS OF LAWLERS BARBECUE GET A BIG HELPING of Southern hospitality and friendly service. That’s because the company is owned by brothers Phillip and Jerry Lawler and their best childhood buddy Jim Kelley, who all grew up together in Athens. The restaurants reflect what’s important to the trio: God, food and fishing. Patrons sit in old church pews before heaping plates of barbecue and all the fixings surrounded by fishing lures and even a boat that belonged to Jim’s father.

“Growing up in Athens, barbecue’s always been a staple, part of everyday life,” says Jim. “It’s comfort food.”

LawLers stays busy through the week with both locals and travelers down I-65, but the restaurants are closed Sundays “on purpose,” as Jim says.

“We smoke the pork, ham and turkey slowly for 24 hours over glowing hickory to give it that tender, juicy, old-fashioned taste, and we have pickers who handpick the barbecue,” said Jim. The high-quality ribs, pulled pork, smoked ham and turkey bring people through the doors, but it’s as much the down-home feel and “tickled pink service” that’s made the company successful, expanding from the founding restaurant in Pulaski, Tennessee to now eight locations in North Alabama and Lewisburg, Tennessee.

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Founded: 1978

by Phillip and Jerry Lawler Pulled or chopped: Pulled Sauce: White, hot, rib and mild which are all made in-house Non-BBQ Favorites: The super stuffie potato, loaded with cheese, chives, butter and either smoked turkey, ham or pork (well, almost non-BBQ)

“Growing up in Athens, barbecue’s always been a staple, part of everyday life.

It’s comfort food.” —Jim Kelley

At his Athens location, Jim Kelley sits beneath the “brag board,” where customers have written notes of praise for LawLers food.

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“I think it’s the nature of barbecue itself that makes it so popular. Every geographical area adapts and makes it their own.” —Derrick Nottingham

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Location: Highway 72 in Madison Founded: 1990 by Tom and Derrick Nottingham Pulled or chopped: Pulled

SMOKEY’S BBQ MADISON

TWELVE YEARS AGO, TOM NOTTINGHAM WAS RETIRING and looking for a new project. He and his son Derrick wanted to open a barbecue business but didn’t know where to start.

Friends of theirs in Chattanooga had a successful restaurant and gave them the best business boost of all: the recipe for their thick, zesty, Appalachian-style barbecue sauce. The Nottinghams thought the sauce was an ideal way to offer the Huntsville market an alternative to North Alabama’s typical thin vinegar sauce. They headed back to Madison ready to open shop.

Sauce: Their signature, Appalachian-style red sauce Non-BBQ Favorites: Homemade cobblers made with blackberries, peaches, apples or whatever’s in season; Tom’s homegrown tomatoes

“I think it’s the nature of barbecue itself that makes it so popular,” says Derrick. “Every geographical area adapts and makes it their own. Our family’s from East Tennessee—we kind of brought that style to Huntsville.”

Smokey’s offers pulled pork, tender ribs and smoked chicken, all served with their signature sauce. For a lighter option, customers can even order a pulled pork Panini. Diners have an array of side item options from fried okra and fresh cornbread to banana pudding and homemade cobblers. Cobblers are made from scratch daily with local ingredients.

This fall, check out the apple cobbler with apples from Scott’s Orchards in Hazel Green. Between the food and the big screen TVs, Smokey’s is an ideal spot to watch some football.

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Feed the soul. Make it count.

light of hope

for AIDS

Call for auditions The Florence Camerata is adding singers. If you’ve always loved to sing and would like to be a part of the Shoals area’s premiere choral group, please join us for auditions on October 1. Contact Ian Loeppky for details at irloeppky@una.edu or 256.765.4515.

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lightofhopeforaids.org A dedication by the AIDS Action Coalition

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WHITTS

BARBECUE

ATHENS | DECATUR | ROGERSVILLE | ARDMORE | LAWRENCEBURG, TN

WHILE HE WAS IN THE TRENCHES during World War II, Floyd Whitt, a bricklayer, began drawing out plans for a brick barbecue pit. Back at home in Athens, he built backyard barbecue pits for clients until his wife Laura started nudging him to start his own business. To save money to put their four children through college, Laura had been working various jobs, from selling Avon makeup to socks, and was always looking for the next business opportunity. So Floyd built a barbecue pit in the back yard of their house on Elm Street and started experimenting with cooking. Soon, neighbors saw the smoke, smelled the meat and started knocking on their door. So, in 1966, Floyd and Laura had their back yard zoned as commercial, and Whitts Barbecue was born.

Today, there are nearly three dozen restaurants in North Alabama and Tennessee.

But while years have passed and the business has expanded, not much else has changed. Each of their four children along with their families has remained involved in the business, and the meat is still smoked on Floyd’s brick masonry pit.

“Most places are going to pellet cookers or gas cookers, but we’re doing it the oldfashioned way in the brick pit that my dad designed,” says Mark Whitt. “The smoke touches the meat rather than the flames.

That makes a big difference.”

“We’re still doing it the older, harder way, but we think the result is worth it,” adds Mark’s daughter Holly.

Whitts cooks their pork shoulders for 24 hours over hickory wood coals. The meat is pulled and cut before it’s put on a bun topped with slaw, Laura’s original recipe, and moistened with a thin vinegar sauce. Note to reader: to keep the sandwich intact, once you’ve picked it up, you shouldn’t put it down—and you won’t want to.

Facing Page: Jeff Wales prepares food for the daily rush.

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Locations: Elm Street (original location) and Marion Street in Athens; Spring Avenue and Sixth Avenue in Decatur; Highway 72 in Rogersville; Main Street in Ardmore; Highway 24 in Lawrenceburg; and dozens more in Tennessee Founded: 1966

by Floyd and Laura Whitt Pulled or chopped: Pulled then cut Sauce: Vinegar made in-house Non-BBQ Favorites: Vinegar slaw and baked beans made in house

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Locations: Whitesburg Drive and Memorial Parkway in Huntsville Founded: 1956 by Paul and Velma Hampton, daughter of Big Bob Gibson Pulled or chopped: Either Sauce: Big Bob Gibson’s original white sauce recipe from 1925; hot vinegar sauce and sweet sauce Non-BBQ Favorites: Breakfast, including country ham with biscuits and gravy

“BBQ is a very localized product. You grow up used to a local style and flavor. You go 50 miles in one direction and get different styles and sauces.” —Art Sanford

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GIBSON’S BAR-B-Q HUNTSVILLE

VELMA HAMPTON, DAUGHTER OF BARBECUE LEGEND Big Bob Gibson, wanted a piece of the family business, but her four siblings had already staked their claim on the Decatur market. She and her husband Paul set out to open their own restaurant in Huntsville. They spotted the perfect piece of land southeast of the city in a cotton field, and they pulled over to ask a farmer on a tractor if they could lease it. The year was 1956. Redstone Arsenal had already been established, and Huntsville was about to take off.

Today, Gibson’s Bar-B-Q is located just a quarter mile from that original spot. Of course it’s no longer in the country but right in the center of Huntsville’s commercial district, just a minute from Parkway Place Mall.

The restaurant is now run by Velma’s grandson, Art Sanford, and he’s still serving the same secret family recipes from his great-grandfather Big Bob Gibson. Through the years, the restaurant has maintained its family feel, with black-and-white photographs and red-and-white-checkered tablecloths. Pork shoulders are smoked on hickory wood for 12 hours, and sides and desserts are made fresh daily. Gibson’s has even expanded to breakfast which has become popular among diners looking to start their day with a hearty meal cooked to order.

Below: A photo of Velma and Paul Hampton, John Paul and Charlotte Hampton, and Louise and Jess Sanford (Art’s parents) hangs in the Huntsville restaurant.

“From my earliest days, I always wanted to work in the business,” says Art. “I’ve been in the restaurant since diapers. We haven’t changed any of the original recipes. The white sauce is identical to the first day my great-grandfather created it.”

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GREENBRIER BAR-B-QUE MADISON

IN 1957 IN THE SMALL COMMUNITY OF GREENBRIER , Margaret Berzett, a single mother of three, opened a barbecue restaurant. For 30 years, she perfected her cooking techniques, and in 1987 when the new interstate opened, she was ready to expand, and moved Greenbrier Bar-B-Que to its current location at I-565 and Greenbrier Road.

“For years in Greenbrier there was just a restaurant and a cotton gin,” recalls Johnny, Margaret’s son who has been involved with the restaurant since finishing college in 1975. “Mom passed away in 2001; she was 83. She worked as long as she could and only took one day a week off work.”

Johnny now runs the restaurant with help from his sisters-in-law and son. The nofrills, family-friendly atmosphere appeals to all types of people, from professionals and highway patrolmen to a table of ladies celebrating a 70-plus birthday. Patrons visit over plates piled high with pulled pork, smoked chicken with white sauce and baskets of hushpuppies (which by the way are excellent dipped in the white sauce).

Greenbrier also offers customers a hot vinegar sauce.

“What makes North Alabama barbecue different than other places is that our sauce is served on the side,” says Johnny. “In Texas and other parts of the country, barbecue comes with a lot of red sauce already mixed in. You can technically serve any kind of meat, put barbecue sauce on it and call it barbecue. But here, we cook our pork butts overnight on hickory wood to give it its flavor and tenderness.”

Catfish is as much an Alabama staple as barbecue, and Greenbrier serves both to perfection. Generous dinners of golden fried catfish accompany shrimp, oysters and stuffed crab while pork plates come with the standard vinegar slaw, fried okra, baked beans or fries. Or for those who can’t decide, the combination dinner allows for barbecue pork and catfish. It’s a win-win.

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Location: Off I-565 in Madison Founded: 1957 by Margaret Berzett Pulled or chopped: Pulled Sauce: White sauce and hot vinegar sauce made in house Non-BBQ Favorites: Hushpuppies, fried okra and catfish

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News, classical music and more 88.7 FM Muscle Shoals • 100.7 FM Huntsville www.apr.org

PHOTOS BY DANNY MITCHELL » TEXT BY CLAIRE STEWART PRODUCED BY CLAIRE STEWART » STYLING BY DAVID SIMS

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DESSERT FADS COME AND GO. Remember the 1960s, when we oohed and ahhed at the amazing shapes and fruit variations that could be embedded in a Jello-molded dessert? In the 1970s, we dipped things in chocolate at fondue parties with our hippest friends. In the 1980s, molten chocolate cake swept the nation and was included on every restaurant chain’s menu. And now, it seems, you can find a cupcake or a cakepop on every street corner. But, nothing will ever, ever touch the classic Southern pie. Admit it— you have never heard someone say “I am just not a pie person.” Pies are for everyone.

And pie in the South stirs up memories. Who doesn’t have a favorite pie that Grandma used to make, or the pie we remember always having for special occasions? Pie loyalty is why we decided to host a pie contest here in the Shoals (and because we were hungry and knew you were all great cooks). Through social media and word-of-mouth, we reached some of the best bakers in the Shoals and asked them to roll up their sleeves and get to baking to defend the honor of their favorite pie recipe. After sifting through the recipe entries, we taste tested our top recipe picks, and chose from every variation of pie imaginable, from creamy, meringued pies to classic lattice-topped fruit pastries, as well as a few savory pies to make us feel better about ourselves. Many arduous hours of tasting, arguing, and a few sugar-induced comas later, we finally reached a decision. Here are our top pie picks from the Shoals, including a delectable German Chocolate Pie from our winner, Tracy Posey. The recipes for the very top choices are included for you to try at home—but be warned: you are likely to drool over the next few pages.

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And the winner is…

German Chocolate Pie Tracy Posey Crust • 1-1/4 cups chocolate graham cracker crumbs (make in food processor) • 1/4 cup sugar • 5 tablespoons unsalted butter, melted Mix together chocolate crumbs, sugar, and melted butter.

Press into a 9” glass pie plate and refrigerate.

Filling • 4 ounces sweet German chocolate • 4 tablespoons unsalted butter • 1 cup sugar • 1-2/3 cups milk • 3-1/2 tablespoons cornstarch • 4 large egg yolks, room temperature • 2 teaspoons vanilla extract • 1 cup shredded sweet coconut • 1 cup chopped pecans In a heavy saucepan, melt together chocolate and butter.

Whisk together egg yolks, sugar, milk, and cornstarch until smooth. Pour into chocolate/butter mixture, whisking constantly. Cook over medium heat until mixture is thick, whisking constantly. Stir in vanilla extract, coconut and pecans. Pour into crust and top with meringue.

Meringue • 4 large egg whites, room temperature • Pinch salt • Pinch cream of tartar • 1/4 cup confectioners’ sugar

PIE FACTS: Although we think there is nothing quite as American as apple pie, pies have actually been around since about 2000 BC, according to the American Pie Council. (Yes, there is an “American Pie Council.”) The first recorded pie recipe was Roman, and was for a rye-encrusted goat cheese and honey pie. Most of the earliest pies we know about were meat pies, but fruit pies or tarts were probably first made in the 1500s.

Pie came to America with the English settlers.

National Pie Day is celebrated on January 23. But why wait until then to have a slice? According to the American Pie Council, if you lined up the number of pies sold in U.S. grocery stores in one year—not counting the pies sold in restaurants and food clubs—they would easily circle the globe.

With an electric mixer, beat the egg whites with salt and cream of tartar, until foamy. Keep beating, gradually adding the confectioners’ sugar, until the mixture is shiny and holds stiff peaks.

Cover the warm filling with the meringue, making sure it comes in contact with the edges of the crust. Bake at 350° until the meringue is lightly browned, 10 to 15 minutes.

Cool on a rack, then refrigerate before serving.

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Three Nut Pumpkin Pie Dorlea Rikard Flaky Pie Crust • 2-1/2 cups flour • 2 tablespoons sugar • 1 teaspoon salt • 1-1/2 sticks of cold butter, cut into small pats • 1/2 cup cold butter flavored shortening, cut into four pieces • 1/4 cup cold vodka (I keep it in the freezer) • 1/4 cup cold water Mix flour, sugar and salt together. Cut the butter and shortening into the flour mixture until mixture looks roughly like small granola. Add the vodka and the water and toss, then stir until the mixture holds together. Divide into two equal portions and form gently into two discs. Chill about 30 minutes. Roll out quickly and fit into pie plates.

The secret to success is to have your ingredients very cold and to handle the mixture as little as possible.

Nut mixture • 4 tablespoons butter • 1/3 cup dark brown sugar (packed) • 1/4 cup each chopped pecans, hazelnuts, and walnuts Combine these ingredients and press into the bottom of the unbaked pie shell. Bake at 450 degrees, 10 minutes.

Cool thoroughly.

Filling • 1-1/2 cups whole milk • 3 large eggs, well beaten • 1-1/2 cups cooked and pureed pumpkin • 1/2 cup white granulated sugar • 1/2 cup dark brown sugar (packed) • 1 teaspoon ground cinnamon • 1/2 teaspoon freshly grated nutmeg • 1 teaspoon salt Combine all the ingredients and pour over the mixture in the cooled pie crust. Bake at 350 degrees about 50 minutes or until the center of the pie is set. You may need to cover the edges of the crust after about 25 minutes.

If you serve this pie chilled, it is very good with a dollop of sweetened whipped cream.

PIE FACTS: When asked which dessert Americans would prefer a friend or family member bring to the house for a holiday dinner, according to an American Pie Council and Crisco survey, the answer was “pie.”

Thirty-six million Americans identify apple pie as their favorite, and 47% of Americans, when they think of pie, think of the word “comforting.” One in five Americans admit eating an entire pie by themselves, and it is estimated that six million men, ages 35-54, have eaten the last slice of pie and denied it.

PIE CHART: WHAT IS YOUR FAVORITE DESSERT?

Cookies Cake Other Pie

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Blueberry Peach Lattice Pie Carolyn Waterman • • • • • • • • •

2 pounds fresh Alabama peaches 1 to 1-1/2 cups fresh blueberries 4-6 tablespoons sliced almonds 1/2 cup light brown sugar 3-4 tablespoons cornstarch (amount depends on how juicy the peaches are) 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1/4 teaspoon salt 1 egg and 1 tablespoon sugar

PIE FACTS: According to a survey by the American Pie Council and Crisco, Americans prefer apple pie above all others. In fact, the state of Vermont adopted Apple Pie as its State Pie in 1999. Cherry pie ranked fifth in the survey, and in the state of Kansas at one time it was illegal to serve ice cream on cherry pie. Boston Cream Pie is not on this survey because it is, in fact, not a pie: it's considered a cake.

Heat oven to 400 degrees. Fit one crust into pie plate and refrigerate. Prepare peaches, peel and chop. In a large bowl mix together peaches, blueberries, vanilla and almond extracts, brown sugar, cornstarch, almonds and salt. Spoon into chilled crust. Cut second crust into one inch strips and weave across top. Lightly beat egg with one tablespoon water. Brush over strips and sprinkle top with sugar.

Bake in 400 degree oven for 10 minutes. Reduce oven to 375 degrees and bake 50 minutes until top is browned and filling bubbly.

The American Pie Council says that people who prefer apple pie are independent, realistic and compassionate; pecan pie lovers are thoughtful and analytical.

Chocolate pie lovers are said to be loving, and those who prefer pumpkin pie are considered funny and independent.

Cool a little bit before serving.

Pie Crust (from Dorlea Rikard) • 2-1/2 cups flour • 2 tablespoons sugar • 1 teaspoon salt • 1-1/2 sticks of cold butter, cut into small pats • 1/2 cup cold butter flavored shortening, cut into four pieces • 1/4 cup cold vodka (I keep it in the freezer) • 1/4 cup cold water Mix flour, sugar and salt together. Cut the butter and shortening into the flour mixture until mixture looks roughly like small granola. Add the vodka and the water and toss, then stir until the mixture holds together. Divide into two equal portions and form gently into two discs. Chill about 30 minutes. Roll out quickly and fit into pie plates.

PIE CHART: WHAT IS YOUR FAVORITE KIND OF PIE? Cherry Banana Cream

Pecan

Other

Pumpkin Apple

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Farmer’s Market Heirloom Tomato and Basil Pie Shonda Purvis Whole Wheat Olive Oil Crust • 2/3 cup extra virgin olive oil • 2-1/2 cups whole wheat flour • 1 teaspoon salt • 1 teaspoon baking powder • 1/2 cup ice water • 1 tablespoon apple cider vinegar Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey—around three hours.

Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix.

Add remaining ingredients and pulse until a dough ball forms. Cut ball in half and wrap each half in plastic wrap.

Put one half in the fridge for one hour, and freeze the other half for a later use.

After one hour, using your fingers, press the crust into your quiche pan. It is very forgiving and is similar to a graham cracker crust. Just push and press to line the bottom, and up the sides of the quiche pan. Set aside.

Basil Pesto • 2 cups fresh basil • 1/4 cup parmesan cheese, grated • 1/4 cup pine nuts • 1 garlic clove • 1/2 teaspoon salt • 1/4 cup extra virgin olive oil Place ingredients in a blender or food processor and blend/process until smooth.

Note: This recipe makes approximately one cup. You will need three tablespoons for the pie filling. Refrigerate the rest for use within three days, or freeze for later use.

Pie • 1 half recipe Whole Wheat Olive Oil Crust • 1 block cream cheese, room temperature • 1/4 cup freshly grated parmigiano reggiano cheese, plus 1/8 cup for sprinkling • 1/4 cup sour cream • 2 eggs • 3 tablespoons basil pesto • 5-6 medium heirloom tomatoes, thinly sliced, and allowed to drain slightly on a tilted cutting board • 5 basil leaves for chiffonade* garnish • Balsamic vinegar • Extra virgin olive oil Preheat oven to 350ºF. Put cream cheese, 1/4 cup parmesan, sour cream, eggs, and pesto in a blender and blend until smooth. Pour filling mixture into whole-wheat crust.

Bake for 10 minutes to set up filling.

Remove pie from oven and arrange tomato slices in a circular pattern, overlapping the edges until you reach the middle of the pie, trying not leave any gaps. Sprinkle with 1/8 cup parmesan. Return to oven and cook another 30 minutes or until center is set and edges of crust and tomatoes and parmesan are lightly browned. Remove to a wire rack and cool to room temperature, about one hour. Just before service, sprinkle top of pie with basil chiffonade, and drizzle with balsamic vinegar and olive oil. *To make the chiffonade: Stack the five reserved basil leaves on each other and tightly roll them from the top of the leaves away from you. Hold the rolled leaves together with one hand and finely slice across the roll to make thin ribbons.

PIE FACTS: According to a “Pie Slice of Life” survey conducted by Schwan’s Consumer Brands North America, Mom makes the best pie. Surprisingly, Grandma doesn’t—store bought convenience pies ranked second, which was good new for Schwan’s Consumer Brands North America, but bad news for grandmothers and those of us who love them. Not represented in this survey, but significant: according to the American Pie Council, 18% of men say their wives make the best homemade pie. Two percent of women say their husbands do.

PIE CHART: WHO MAKES THE BEST PIE?

Grandma Someone Else Mom Store Bought

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Coconut Cream Pie Abram Tidwell • • • • • • • • • • • •

3/4 cup white sugar 1/4 cup corn starch 1/4 teaspoon salt 2 cups milk 6 tablespoons butter 3 egg yolks 1 teaspoon vanilla 1 cup flaked coconut 3 egg whites 6 tablespoons white sugar 9” pie crust (baked) 1/2 cup flaked coconut (garnishing)

Bake a 9” piecrust at 400° for 10 to 12 minutes or until golden brown. Remember to use a fork to poke several holes in the bottom of the pie shell to keep it from rising. Remove from oven and let cool.

Combine 3/4 cup sugar, cornstarch, salt and milk in a saucepan. Cook over medium heat while stirring constantly until liquid becomes thick and bubbly.

Beat 3 egg yolks in a medium glass bowl. Gradually stir in 1/4 hot mixture into the egg yolk mixture. Pour the egg yolk mixture back into the remaining hot mixture and return saucepan back to the heat making sure to stir constantly for 30 seconds. Remove from heat and add butter, vanilla and coconut. Stir until well blended. Pour into a baked pie shell and prepare meringue.

Preheat oven to 375°.

In a large glass bowl beat the egg whites until the mixture becomes thick and frothy. While continuing to beat egg whites, slowly add 6 tablespoon white sugar until they form stiff peaks. Spread meringue over the pie making sure to seal the edges. Sprinkle the pie with coconut.

Bake pie in preheated oven for 8 to 10 minutes or until meringue is golden brown.

For best results let the pie chill for 1 to 2 hours, or overnight in refrigerator.

PIE FACTS: A Schwan’s Consumer Brands North America survey asked which TV mom would probably make the best pie. Carol Brady, of The BRADY BUNCH, led the pack, followed by THE COSBY SHOW’s Claire Huxtable, DESPERATE HOUSEWIVES’ Bree Van de Camp, and EVERYBODY LOVES RAYMOND’s Debra Barone.

Believe it or not, 8% of the respondents thought Marge Simpson, of THE SIMPSONS, would make the best pie.

In the 1890s, “pie” was a common expression meaning anything easy—hence “easy as pie.” And did you ever wonder why Don McLean sang “Bye, Bye, Miss American Pie?” The airplane Buddy Holly died in was named the “American Pie.”

PIE CHART: WHICH TV MOM WOULD MAKE THE BEST PIE? Someone Else Marge Simpson

Debra Barone Bree Van De Camp

Carol Brady Claire Huxtable

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market » Claire Stewart » Photos by Danny Mitchell

Made in No’Ala!

Lobster Necklace ($20) Bÿouterie by Rachel (256) 443-9827

Alabama Denim Ruffle Top ($315) Alabama Chanin (256) 760-1090

Jason Stoddard Bracelets ($215, $215, & $188) Side Lines (256) 767-0925

Alabama Gulf Coast T-shirts ($56) Billy Reid (256) 767-4692

Proceeds go to Gulf Coast Hurricane Relief Florence Y’all Shirts ($15) Rivertown Shirts ($15) Black Owl Trading Company

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Jade Necklace ($20) Bÿouterie by Rachel (256) 443-9827

Headbands by Mckenzie Holt ($30) Side Lines (256) 767-0925

Girl’s top and Pants Set ($79.99) Boy’s John-John ($59.99) Babyellabella (256) 810-8062

Shalla Wista Cross Bracelets ($198 each) Side Lines (256) 767-0925

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market Katie’s Homemade Mustard Slaw ($3.25) Shoals Culinary Center (256) 764-0044

Coconut Mango Salt Scrub ($7.98) Willows Day Spa (256) 386-0630

Big Juicy BBQ Sauce ($3 per pint, $6 per quart) Big Juicy’s B-B-Q (256) 345-0581

Mook Mills Cheese Straws ($4.25) Shoals Culinary Center (256) 764-0044

Trowbridge’s Pimento Cheese ($5.99) Foodlands, Big Stars, and Hometown Markets in Lauderdale and Colbert County

W.D Rick’s Signature BBQ Sauce ($3.50) Jack-O-Lantern Farms (256)386-2335

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White BBQ Sauce ($4.29) Moon Hollow Foods moonhollowfoods.com

Two Mamas Salsa ($3.25) Shoals Culinary Center (256) 764-0044

Slappy Pappy Squash Pickles ($5) Jack-O-Lantern Farms (256)386-2335

Jewelweed Soap ($6) Sheer Pleasures Soapworks (256) 233-3426

Great for alleviating itch from mosquito bites!

Local Wildflower Honey ($7) Frank Fuller Honey (256) 247-6932

Cherry Almond Milk Bath ($9) Relique (256) 767-4810

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74 Âť

market Assorted Frames (Prices vary) Willowfly Designs (256) 246-2680

Custom-made Ornament (Prices vary) Sincerely Yours

by Lynne Bevis (256) 762-1477

Customized Banners (Prices vary) Driftwood Home+Design (256) 762-6894 Randall Holland Vase ($160) Artisan (256) 765-7779

Custom-made Wooden Desks (Prices vary) Robin Wade Furniture (256) 766-0049

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scene

Ashley, Hudson, and Will Beadle Mike Carter, Teresa and Chip Rasch, and Linden Reeder

Jeff and Sherry Isbell Henri and Liza Hill

Judy Rogers and Sandra Johnson Kay and Mark Butler and Lisa Hughes

Anders, Brian, and Laura Lee

First Southern Bank Handy Music Festival Kickoff Party—Featuring Rob Aldridge JULY 20, 2012  HOSTED BY FIRST SOUTHERN BANK, NO’ALA M AGAZINE, Z AXBY’S, AND PRINTERS AND STATIONERS

Casey Nicole Conley

Sylvia Towery, Carson Richey, Edsel Holden and Laura Irvine Cindy Schlosser and Teresa Russ

Roberta Tomsik, Patty Klos, Martha and Woody Truitt

Rob Aldridge

Tom and Mary White

Susan and Wells Beckett, Dixie Carter, and Trip Bauer

Ava Grace and Ginger Jones, and Sarah Templet PHOTOS BY CLAIRE STEWART

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TEXT BY L AURA ANDERS LEE » PHOTOS BY PATRICK HOOD

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William was so excited that school was about to start. His friends weren’t nearly as happy—they dreaded having to study and the fact that school cut down on their playtime. But William didn’t mind any of that, because he had a secret none of the others shared. When school was in session, for nine months out of the year, William knew that he would be able to eat.

About two children in every classroom across the Shoals are just like William. A 2010 study by the Department of Agriculture showed that Alabama is the number one state for “low food security,” which means, simply, that one in 15 people reported being hungry because of lack of food. So, while William’s friends were busy getting their new backpacks and pencils and erasers, William knew that he would get breakfast and lunch every day during the week at the school’s cafeteria. And on Friday afternoon, thanks to an organization called “Pack Them With Love,” William knew he would take food home for the weekend, too.

S

arah Jennifer Thompson has a huge heart for children who are suffering. In 2006, her sister passed away after suffering from addiction, extreme depression and domestic violence. Sarah Jennifer is raising her sister’s children, along with four children of her own, two stepchildren and a grandchild. To honor her sister, Sarah Jennifer started an organization called Sidney’s Safe Foundation, which is designed to help women who face issues similar to her sister’s. Pack Them With Love came shortly afterward.

Previous page Sarah Jennifer Thompson (center, in blue) is surrounded by members of her family and the people who have helped make Pack Them With Love so successful. Front row, left to right: Audra Parker, Dakota Coosenberry, Tate Thompson, and Beth Keyse; Seated, left to right: Christy Coosenberry and Joanna Stovall; Standing, left to right: Ann Lilly McDaniel, Jodi McDaniel, Maevry Thompson, Sophie McDaniel, Madisen Thompson, and Trooper Thompson.

“Right now, we provide bags of food to 25 to 30 children every week,” said Sarah Jennifer. She assembles the bags, which each contain about a dozen items, including fruit cups, granola bars and peanut butter crackers. Every Friday, she drops them off at Florence City Schools, where teachers discretely pass them out to students in need. The program serves students from kindergarten to the twelfth grade, and, in some cases, the food doesn’t just feed the student; it feeds the entire family.

“It certainly is a wonderful program for our schools and for our students,” said Dr. Janet Womack, superintendent of Florence City Schools. “So many times people in our community don’t realize that for many of our students, the only meals they get are the ones we have at school. This program has given our students the opportunity to bring home a backpack with snacks that will carry them into the afternoon and evening. We have a passion for children and in making sure we meet their needs.

And meeting our children’s needs in today’s educational environment means meeting their needs both academically and socially.”

Pack Them With Love is now in its third year. “I wanted to do something in the summer for kids who were out of school who didn’t have food since their main meals are from school,” said Sarah Jennifer. So, she set about expanding the program, and now youth groups, churches and other community organizations are helping. The culinary program at UNA, the state’s only four-year culinary program, is one group that helps, allowing their facility to be a drop-off point for donations and giving Sarah Jennifer and her volunteers the space they need, including access to the kitchen where they can prepare homemade snacks.

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Right: Dakota Coosenberry is one of several young volunteers who, instead of gifts for his birthday, requested donations to Pack Them With Love.

So many times people in our community don’t realize that for many of our students, the only meals they get are the ones we have at school.”

—Dr. Janet Womack, Florence City Schools Superintendent

“I had Sarah Jennifer come and talk to our class because some of our students didn’t believe people in our county were actually starving,” said Chef Lewis Yuille, culinary assistant at UNA’s East Campus Culinary Center. “She really opened their eyes. Our culinary club made them our charity of choice. It was a good fit. Education and nutrition go hand in hand. If children aren’t eating, they can’t develop and they can’t learn. It was a no-brainer.”

Chef Lewis even hopes his student volunteers will help bake birthday cakes, since many of the children in the program have never had a cake on their birthday.

“Where the program relates to Sidney’s Safe Foundation,” said Sarah Jennifer, “Is that most of the kids going without food—their parents in one way or another are addicts who are also suffering from depression and abuse. These kids are affected by the same issues as my sister.”

And Pack Them With Love is making a difference—in Florence. But Sarah Jennifer would like to see it expand.

“There’s a need for more,” she said. “If we have the food, we’ll do the program anywhere.”

It takes around $150 to feed a child for an entire year, according to Sarah Jennifer. And they are more than happy to take food donations, as long as the items are nonperishable. Food can be dropped off at the UNA East Campus or at a variety of local merchants, including Frolic, Envy and Jewell’s; checks and gift cards (especially to grocery stores) can be mailed to Sidney’s Safe Foundation, 328 Thompson Drive, Tuscumbia AL 35674.

No one wants to think that students like William are going hungry. Thanks to Pack Them With Love, maybe they won’t have to.

From let to right: Dakota, Madisen, and Ann Lilly pack items for weekly distribution.

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When it comes to your mom or dad, this is how we feel about them at Glenwood.

We’ve been a premiere provider of long-term healthcare in the Shoals for over 35 years.

At Glenwood Healthcare, we know there is no one more important than your mom or dad... and that is the heart of the matter.

Rehab • Assisted Living • Long-Term Care ___________________________________ 211 Ana Drive, Florence, AL 35630 256-768-2775 • www.glenwoodhc.com

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scene

Wanda M. Lewis, Lanetta Real Phillips, and Dallas W. Hoskins Rocky and Ginger Stone, Don and Jennifer Aston, Kay and Jim Durrett

Tom and Kathy Norman Ken Shepski

Jeanne Hauck, Sherry Gamble, Pat Shoemaker, Cameron Kay, Marcia Bystrom, and Roland Hauck

Jennifer Gray Tina Woods, Rachel Cabaniss, and Kristin Brown

Karen Ritter and Michelle Scott PHOTOS BY JESSICA RUMBLE

Above: Safeplace Liberty Luncheon

Below: Edsel Holden’s “It Was A Very Good Year”

JULY 13, 2012  M ARRIOTT SHOALS CONFERENCE CENTER

JUNE 3, 2012  SHOALS THEATRE, FLORENCE

Selwin Jones, Midge and Pete Akers, and Jennifer Bartmess John Finch, Tricia and Harold Lewis, Edsel Holden, and Myra Finch Ron and Patti Jacobs, Bernie and Beth Borosky, and Harriet Jacobs

Sylvia and Fitz Hill, Laura and Chris Connolly

Marcella, Narma, Valerie, Paola, and Melissa Villagrana Betty Jean Mitchell Cynthia Briand, and Sara Elizabeth Doss

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FRESH FOR FALL

PHOTOS BY ARMOSA STUDIOS » PRODUCED BY CLAIRE STEWART MAKEUP AND HAIR BY NATALIE FAGGIONI

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FASHION FRESH FOR FALL

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ON KAITLYN: PREVIOUS AND FACING PAGE KNITTED DOVE CARDIGAN $86 COIN BANGLES $38 EACH GERANIUM EARRINGS $17 BEADED NECKLACE $84 SKIRT $82 VERY VOLATILE WEDGES $85 SEE PHOTO, PAGE 8  AUDIE MESCAL ON ETHAN: PRANA JEANS ($75) PATAGONIA TEE ($35) ARC’ TERYX JACKET ($299) » ALABAMA OUTDOORS

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FASHION FRESH FOR FALL

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BB DAKOTA JACKET $118 NECKLACE $1,850 MZ WALLACE BAG $415 ANTELOPE SHOES $178 BB DAKOTA DRESS $96  MARIGAIL MATHIS

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RSVP by October 29, 2012 at www.una.edu/previewday Lunch & Football Tickets are Complimentary If you have questions, call 1-800-TALK-UNA; Local 256-765-4608 Visit our website at www.una.edu or contact Admissions by email at admissions@una.edu A full tuition one-year scholarship will be given away at the end of the 3rd quarter. Student must be present at football game and must be entering UNA Fall 2013 to WIN! S EPTEMBER /O CTOBER 2012 | NOALAPRESS . COM | 95

FASHION FRESH FOR FALL

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ON E THAN: GREY JACK CHINO $165 SKINNY TIE $48 JOHN TSHIRT $185 WESLEY BLAZER $595  BILLY REID

ON KAITLYN: THREE SISTERS COAT $275 BRIGHTON BAG $195 CHOCOLATE TANK $30 TRESKA EARRINGS $23 TRESKA BRACELET $50 LEGGINGS $65  THE VILLAGE SHOPPE

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FASHION FRESH FOR FALL

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ON KAITLYN: C. LUCE DRESS $64  FROLIC

CHAIN NECKLACE $32 HORSESHOE NAIL EARRINGS $28  RELIQUE

ON E THAN: TAILORED TRAVEL T WILL $115 SWEATER VEST $89.50 BUTTONUP $87.50  JOS. A. BANKS

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FASHION FRESH FOR FALL

ANDANTE EARRINGS $14 CECICO SWEATER $29.95 SILVER SUKI SLIM JEANS $82 ROCKLER HOBO $268 MARKET HOUSE

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Teaming Up For Food Chef Kevin Kilburn has a dream, and it’s so strong he can taste it.

“There are a lot of people in the Shoals who would like to have careers in food,” he said, “but they are somewhere in between. That means they aren’t ready to go to culinary school and become chefs, but they aren’t interested in waiting tables for a living. They want to get in the kitchen and get involved in the preparation of food, and we want to help train them so that they can do that.”

Kevin Kilburn (right) reviews a FOOD Team student’s work.

With that in mind, Chef Kilburn, the Culinary Complex at the Shoals Entrepreneurial Center, and Northwest Shoals Community College put together a plan, called the FOOD Team. (“FOOD Team” stands for “Food Occupational Opportunity Development Through Enrichment and Mentoring.”) With a grant from the Appalachian Regional Commission, the program got its start in June with a dozen students, all at no cost to the student at all.

“This is a hands-on program,” said Kilburn. “It’s a sixteen-week course that helps them build their resumes by teaching them food safety and sanitation, food prep, and other skills that will make them great candidates for the types of jobs they are look-

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ing for.” Students have learned how to chop, prepare broths, and other fundamentals of food prep, and each student will take the National Restaurant Association’s Serv-Safe exam. Kilburn lectures in a classroom environment some of the time, but the vast majority of time is spent in the kitchen, working with food.

If you wander past the classroom, you’re likely to hear the chop, chop, chop of students intently working on the perfect cut of carrot or the perfectly diced onion.

All students wear chef ’s garments and hats and work with professional grade knives, all given to them as a part of the program.

“The most gratifying part, to me, is that some of these students are talking about continuing their education by going to culinary school,” said Kilburn. “I think a real love for food preparation has been awakened, and I’m delighted that no matter what they decide to pursue after this course, they will have a better understanding of what’s involved in the restaurant business. At the very least, these are going to be very attractive employees for the local restaurants. This program makes them very marketable.”

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food for thought » Sarah Gaede

Oink if you love barbecue I HAVE A HORRIBLE CONFESSION TO MAKE. Although I do not have a drop of Yankee blood in my body, sweet tea makes the hair stand up on my arms (not in a good way), I can’t fry chicken to save my life, and I do not care about football. At all. College or pro. I don’t even like to hear a game on the TV as I pass through a room on my way to somewhere else. This is not a danger chez Gaede, since one of my husband’s primary virtues, besides his fabulous house-cleaning ability, is his indifference to football. And no, he is not a girly-man.

So I was at a bit of a loss when we moved to Florence, and I was supposed to choose between Alabama and Auburn. I had already encountered this problem when we lived in Orlando, where the Florida/Florida State rivalry is almost as intense. My compromise has always been to look at the Sunday paper before heading off to do church, so I can be prepared to rejoice with those who are rejoicing, and weep with those who weep. But there are limits. One church where I served in Orlando had as a member a rich Gator fan(atic) who, I am not lying, preferred that I say “Go Gators” when placing the communion wafer in his hand, rather than “the Body of Christ, the bread of heaven.”

And speaking of heaven, I may not care about football, but by golly, I am passionate about barbecue—East Carolina barbecue, to be exact, the barbecue of my people, the barbecue that Jesus serves at the heavenly banquet. Just as even the most rabid Alabama or Auburn fan will watch another team play, just

“I MAY NOT CARE ABOUT FOOTBALL, BUT BY GOLLY, I AM PASSIONATE ABOUT BARBECUE” to be watching football, I will eat other barbecue. I have found tasty barbecue in the Shoals. But as far as I am concerned, it is not real barbecue. That would be chopped pork with a vinegar-based sauce, served with coleslaw and thumb-size hushpuppies.

My father, my husband Henry, and I still dream about the little barbecue place run by an old black woman we happened upon one summer in Surf City, North Carolina. We loaded up on pork, slaw, and the best hush puppies I’ve ever eaten, and received a hero’s welcome back at the beach house. Although we looked every summer for years after that, we never found the place again. It was, apparently, the Brigadoon of barbecue.

Illustration by Cory Thoman

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Fortunately, East Carolina barbecue no longer has to be a dream here in North Alabama, thanks to the Oink Express, the shipping branch of King’s Barbecue in Kinston, NC, my mama’s home town. Whenever I have a craving, I just call up and order from

my new friend Ashe Worthington, who is good for 15 minutes of heated conversation about the superiority of real East Carolina barbecue over all others. While I got him to give me a vague idea of their coleslaw recipe by asking yes and no questions, you are on your own with the hushpuppies.

Although I have several pints of King’s barbecue in my freezer, I tested this slow cooker recipe just for you all, in case you want to know what all the fuss is about. It’s pretty darn close to the original. But it’s a lot easier to call Oink Express at 800-3326465, ask for Ashe, and tell him Sarah from Florence sent you.

Be sure to order slaw and hushpuppies too, while you’re at it.

East Carolina Style Chopped Pork • • • • • • • • • •

1 (5 pound) bone-in Boston butt pork roast Kosher salt Freshly ground black pepper Liquid Smoke (optional) 1-1/2 cups apple cider vinegar 2 tablespoons light brown sugar 1-1/2 tablespoons hot pepper sauce (I use Frank’s) 1 to 2 teaspoons cayenne pepper 1 to 2 teaspoons crushed red pepper flakes Hamburger buns, the classic white kind, no whole wheat, no sesame seeds (optional) • Coleslaw (See recipe below) Place the pork shoulder in a slow cooker and season liberally with salt and pepper. Add a few dashes of Liquid Smoke if desired. Pour vinegar around pork, cover, and cook on Low for 12 hours. Do not lift the lid at any time, or you will be blasted by fumes.

Remove the pork from the slow cooker, and discard any bones and big chunks of fat. Strain the liquid into a large glass measuring cup, and refrigerate overnight. Cover and refrigerate pork overnight.

To serve, pull pork into strands, then chop with a chef’s knife. This is not particularly enjoyable, but it is necessary for authenticity. Place chopped pork in a Dutch oven or heavy pot. Remove the solidified fat from the cooking liquid and discard. Measure out two cups liquid; stir brown sugar, hot pepper sauce, cayenne and red pepper flakes into liquid. Stir into pork and heat. Add salt, pepper, and Liquid Smoke to taste. Serve with coleslaw on buns, or save the calories and just pile barbecue on a plate and top with slaw. Makes a lot, and freezes well.

Coleslaw • • • • • •

1 medium head cabbage 2 carrots, peeled 3/4 cup mayonnaise 2 tablespoons white vinegar 1 tablespoon sugar Salt and black pepper to taste

Remove just the very outer leaves of the cabbage, and core it. You want some dark green in there too. Grate cabbage in a food processor (easy); or the big holes of an old fashioned grater (not so easy). Grate carrots. Combine with remaining ingredients, pack in a container, and refrigerate overnight before serving.

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scene

Rachel and Holt Doyle Jackie Hendrix, Van Morgan, Andy Mann Jennifer Reding and Holt Boyles Michelle and Hope Caricco

Teryl Shields and Rick Singleton

Cheri Dudley, Cathy Bramlett, and Barb Rosenberger

Jay Klos and Chad Etheridge

Debbie Brewer, Gayle Fowler, and Marilyn Johnson PHOTOS BY HEIDI KING

Above: Alabama Outdoors Grand Opening

Below: 41/20 Polo Tournament and Crawfish Boil

AUGUST 3, 2012  FLORENCE

JUNE 17, 2012  BLUEWATER CREEK POLO CLUB

Morgan Morris and J.D. McCorkle

Tosha & Andy Frith, Jennifer Frith, and Kerry Berryhill

Eli & Tracy Flippen Brad and Cathy Cooper

Tyler and Leigh Carl Corum Bradley and Jordyn Dean

Will and Ashley Beadle, Katie and Timothy Wakefield,Trip Bower, and Julia Mefford

Lyndsie McClure, Claire Stewart, and Frances Adams PHOTOS BY TERA WAGES

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20 answers » Claire Stewart

What would you eat for your last meal?

“Cube Steak and gravy, mashed potatoes, green beans and Sister Shubert rolls.”—Melanie Harris Melanie Harris

“King crab legs, asparagus, red velvet cake, and a Makers 46 on the rocks”—Bret Jennings Bret Jennings

“Hot wings and beer” —Megan Stein Megan Stein

“I would eat an entire dish of true Chicago-style pan pizza”—Connie Daniels Connie Daniels

“Definitely Mexican food.

With a lot of queso dip!” —Heather Green Heather Green

“Ricatoni’s Chicken Tagliarini with extra garlic” —Baylee Smith Baylee Smith

“Grandma’s famous chicken and dressing along with her lemon cake.”—Brett Woodis Brett Woodis

“Chocolate melting cake from Carnival Cruise Lines—I would order it… a couple hundred times” —Beth Jones Beth Jones

“One large pizza with all of the works and an extra-cheesy, stuffed crust.” —Ashley Keenum Ashley Keenum

“Ribeye steak, mashed potatoes, banana pudding and sweet tea” —Ryan Keenum

Ryan Keenum

“I would go to Fairhope, Alabama and eat at Master Joe’s Sushi. It is the best!” —Chris Anderson Chris Anderson

“Purple hull peas, fried okra, picnic ham, boiled new potatoes, green onions, cornbread, a bowl of cantaloupe, watermelon, and strawberries.

I would finish it all off with a slice of apricot nectar cake and a cup of coffee.”

Grover Johnson

—Grover Johnson

Chelsea Murdock

“Lemon pepper grilled chicken, loaded baked potato, cheddar rolls, pecan pie, and a big glass of fruit tea” —Chelsea Murdock

“Schnitzel and Hasenpfeffer fries” —Chris McKinney

Chris McKinney

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20 answers » What would you eat for your last meal?

“Fried Chicken, homemade cream potatoes with gravy, green beans, biscuits, banana pudding, and coleslaw” —Betty McCutchen

Betty McCutchen

“Steak and shrimp for dinner and peanut butter pie for dessert”—Rick Busbee Rick Busbee

Bryant Burgess

“Fried catfish and a cold beer” —Bryant Burgess

“I would eat all of my favorite dishes: Chicken Stew with every vegetable and herb available, chicken alfredo, and spinach pizza.

I would finish it all off with Éclair Cake.”

—Rachel Wakefield

Rachel Wakefield

“Grilled Salmon from Firebirds Restaurant, then head home for some homemade banana ice cream” —Brianna Bolden Brianna Bolden

“Turkey and dressing, corn green beans, candied yams, homemade rolls, homemade coconut cake” —Paula Offutt

Paula Offutt

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bless their hearts » Laura Anders Lee

Life at Grandmother’s Table MY GRANDMOTHER IS 93, AND IN A FEW MONTHS SHE’LL COOK THANKSGIVING DINNER for her three sons, seven grandchildren and three great grandchildren.

With spouses, significant others and a few of my dad’s cousins thrown in, it’s close to thirty people gathered inside her modest home in Massey, just down the highway from Hartselle.

About this time every year, my grandmother starts calling everyone in the family to get a headcount and any special menu requests. My brother wants creamed potatoes, my husband wants macaroni and cheese, my cousin wants creamed corn and another wants lima beans, and so on. And I just want her desserts. She always makes at least three pies from scratch—pecan, coconut, chocolate or lemon—since we all have our favorites. She aims to please…everyone.

It saddens me to think that when my grandmother goes all of those traditions will go with her.

Massey, Alabama in the 1950s Doris Herring (my grandmother) is on the far right. My father is on the far left and his two brothers and cousins and aunts are all in the middle.

You’d think at her age, my grandmother would want some extra help in the kitchen, but we seem just to get in her way. When I try to pitch in, I put the leftover peas in the wrong Tupperware dish (who knew?), or reheat the green beans on the wrong microwave setting (no use explaining that unlike her, I’ve actually used a microwave my entire life). While my grandmother loves to entertain us for Thanksgiving, Decoration Day, birthdays and other holidays, her rules as hostess go beyond the kitchen. In her one and only bathroom (I’m not complaining considering the outhouse was once my dad’s only option) she affixed a sign with a clothes pin to her two nice hand towels which reads “For looks only, do not use.” My grandmother might be bossy and determined, yet she’s thoughtful and gentle. She can kill a garden snake with her hoe in one fell swoop but she can sing my son to sleep, as she did for my brother and me, with “You Are My Sunshine.” She’ll make me so angry during an argument, but she’s the first to call me on the morning of my birthday. It might be her way or the highway, but I happen to like it her way.

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Walking into her house, a warm, familiar feeling washes over me. (Not just because the window unit isn’t on high enough or that the décor hasn’t changed over the years.) There are new pictures framed, but the old, dusty ones are behind those, crammed on the bookshelf over the couch and on the television stand. (Must my awkward fourth grade portrait still be on display?) Grandmother’s thimble collection still has a place of prominence, but it’s grown as family members visit new places, bringing her back a token. There’s congenial chatter from my family and my grandmother’s Southern voice shouting orders (only because her hearing aid isn’t in). And there’s always the smell of something cooking, chicken frying or hot biscuits awaiting a crown of tomato gravy.

I think it’s her strong will (and good cooking hasn’t hurt) that’s made her survive all these years… picking cotton in the brutal Alabama heat, becoming a widow at the age of 44. She herself never finished the eighth grade, but her three sons and seven grandchildren all attended college, and most went on to graduate school or law school. But although we’ve made my grandmother proud, I think in many ways she’s much more accomplished. I’m afraid I’m part of the new generation where nothing much is homemade. We are the generation of convenient suppers, boxed cake mixes, canned vegetables and frozen biscuits. My grandmother and her sisters used to make the most beautiful and intricate quilts, pick apples for jelly, put up beans and corn for the year. I can’t do any of those things.

I can’t even hem a skirt (unless you count the iron-on tape). It saddens me to think that when my grandmother goes, all of those traditions will go with her.

One of these days, I am going to write down her recipes so that my children know what it was like “in the good old days.” But I’d also need to include her expressions to go with them. “Oh my lands, I have burned the potatoes;” “I reckon this tea needs to be sweeter. Laura, bring the sugar, it’s over yonder;” “I saw so-and-so at the Wal-mart, and she has put on weight, bless her heart;” “Oh, mercy! I went by Kentucky Fried Chicken the other day, and can you believe what they charge for chicken?”

(She would probably dig her own grave if she knew that at one of Emeril’s restaurants in New Orleans, I ordered an entrée of fried chicken, sweet potatoes and macaroni and cheese for a whopping $30. I will never tell her because the last thing I want is her shaking her head at me.)

Some of my best days have been spent enjoying the simple life at my grandmother’s house, playing in the backyard followed by a homecooked meal and a sing-along to her guitar. Our family is scattered across the state and across the south, but each year we’re drawn back to my grandmother’s familiar table. Four generations bounded by food. And for that, I am thankful.

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parting shot » Patrick Hood

Honey Bees, Jack-O-Lantern Farm, Muscle Shoals

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When you’re ready to finance your home, isn’t it nice to know that First Southern Bank has been helping homeowners with their dreams for over 70 years?

Brenda Crittenden 1027 E. Avalon, Muscle Shoals 256-718-4241

That’s experience - and that makes all the difference.

How can we help you? Call DeWayne, Debbie or Brenda to talk about your home owner dreams!

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Three convenient locations to serve you: 869 Florence Blvd.

Florence, AL 35630 256-764-4700 202 W. Avalon Ave. Muscle Shoals, AL 35661 256-386-5220 2602 Hough Rd. Florence, AL 35630 256-740-5515 www.mrdrugs.com