OutreachNC October 2019

COMPLIMENTARY COMPLIMENTARY

OCTOBER 2019 | VOL. 10, ISSUE 10

the and featuring

issue

Fall Cocktails for Fireside Sipping His Daily Bread: Feeding the Hungry in Harnett County Small-Scale Farming Equals Big Rewards

Serving the Sandhills & Southern Piedmont

OCTOBER 2019 |

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| OUTREACHNC.COM

ICHMENT CENTER LCG ENR

2019 Fall Festival 1615 S. T

30 3 7 2 C HIRD ST. | SANFORD, N

SATURDAY, OCTOBER 26, 2019 8:00 AM - 2:00 PM

Purchase from more than 50 tables filled with woodcarving, jewelry, paintings, baked & canned goods, homemade soaps and lotions, candles, Christmas decorations, hand sewn items and much more!

Grilled hot dogs and sausage dogs with all the trimmings - chili, slaw, & onions.

Drinks and Fresh Baked Goods will be available for purchase.

Lending Paws A Hand, Inc. Animal Rescue will have pets on site ready for their “furever” home! 9 AM - 1 PM

20% off Inventory!

Orders accepted.

All food and cutlery proceeds benefit The Enrichment Center, Inc. Helping Fund The Helping Fund assists Lee County older adults who are in a crisis situation with the basic necessities of life.

LCG Enrichment Center

NC Certified Senior Center of Excellence 1615 S. Third St. | Sanford, NC 27330 919.776.0501 ext. 2201 | www.leecountync.gov/ec 2

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SANFORD BRUSH & PALETTE CLUB

55TH ANNUAL ART SHOW Featured Artwork is 2018’s Best in Show Winner: “Eggs, Grapes & Rolls” by Doug Rowe

October 19 — 26, 2019 Bob E. Hales Center ~ 147 McIver Street, Sanford, NC 27330

FREE EVENT ~ MEET THE ARTISTS ~ DOOR PRIZES ~ RAFFLE Sat 10 am — 6 pm; Sun 1 pm — 6 pm; Mon ~ Fri 11 am — 6 pm More information at sanfordbpc.org Many thanks to the Lee County Parks and Recreation Department for their continuing support of our Annual Art Show This project is supported by a grant from the Lee County Arts Council through the Grassroots Arts Program of the North Carolina Arts Council, an agency funded by the State of North Carolina and the National OCTOBER 2019 | Endowment for the Arts.

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features CONTENTS

26 26

SMALL FARMS, BIG REWARDS: Small-Scale Farming Equals Big Rewards

46

HIDDEN HOMETOWN HEROES: His Daily Bread Feeding the Hungry in Harnett County

30

52

34

FALL COCKTAILS: Fireside Sipping at its Finest

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34 PHOTO ESSAY: G Charles Bakery - Aberdeen

OPIOIDS: THE LIVED EXPERIENCE Stories of Hope from the Opioid Epidemic

It’s more than just a color.

Starting at age 40, you should talk to your doctor about when to begin screening.

FirstHealth Moore Regional Hospital would like to encourage you to get screened this October by offering a FREE lunch bag with your mammogram.

To schedule your mammogram, call (866)415-2778 or ask your provider for a referral.

www.NCCancerCare.org OCTOBER 2019 |

OutreachNC.com 5 897-60-19

CONTENTS

departments 13

10 12 13 14 16 20

ASK THE EXPERT: Home New Home Amy Natt, MS, CMC, CSA NUTRITION: Quench Your Thirst Joy Bradford, RD, LDN COOKING SIMPLE: Sweet Potato Casserole A Southern Classic VETERANS CORNER: Filing A Claim Jim Pedersen DRIVIN' FOR LUNCH: Diner Made Famous by Andy Ray Linville BODY HEALTH: Dementia-Friendly Hospital Initiative at First Health Deana Kearns, MSN, R.N.

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22 24 25 62 65 66

LAW REVIEW: Part 1: Guardianship Margaret (Mia) Lorenz, Attorney BRAIN HEALTH: Update on Brain Health Products Taeh A. Ward, Ph.D. COMIC: Part D Medicare Open Enrollment Jonathan Scott GREY MATTER PUZZLES Crossword, Word Search, Sudoku OVER MY SHOULDER: Food: Universal Language Ann Robson GENERATIONS QUESTION: If you could be a guest star on any TV show which would it be?

CHEF'S FEAST SANDHILLS Tuesday, November 5, 2019 6pm – 8:30pm Pine Needles Resort

The Food Bank of Central & Eastern North Carolina at Sandhills would like to invite you to our Chef’s Feas event. The funds raised will provide food to the 40,090 food-insecure individuals in the Sandhills service area, in partnership with more than 98 partner agencies. Tickets are $60 until October 1 and $75 dollars from October 2 until the event. They are available online at chefsfeastnc.org and at the Sandhills branch, located 195 Sandy Avenue, Southern Pines, NC Monday through Friday from 8am to 4:30pm.

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from the editor

I recall once being at a gym and listening to one ultra-fit man saying to another ultra-fit man, “Food is fuel. Energy in, energy out. That’s all it is.”

I was at a machine that promised to whittle my outer thighs to the sleekness of a surfboard and paused, midthrust, when I heard this sentence spoken aloud.

Energy in, energy out?

No, no, no. Hadn’t this man’s mother told him? Food is love. Food is comfort. Food is the last thing there when everyone else is asleep and the world is quiet and you’ve just finished Cormac McCarthy’s The Road and you need to know the world does, in fact, go on. Food is the small fire McCarthy says you’ve got to always keep going. I mean, I know he meant that literally, but isn’t the whole point of being human that we can take something literal and make it figurative and enjoy a cinnamon roll? Can’t a freshly-baked baguette and homemade jam be a small fire?

And what of drink? What of a cocktail on the porch, when the sun is setting and the children are all wonky and begging for dinner (which you haven’t yet considered) and for a moment all is right with the world as you sip a whiskey and ginger and pretend you can’t hear farther than the front door?

Oh, and let us not think drink means only alcoholic beverages because then life would be dull without the smoky-hued morning elixir known as coffee but also known as happiness and definitely known as the thing that makes Amy a respectable citizen. Coffee. Tea. Herbinfused spa waters we drink with cucumbers perched atop our puffy eyelids. Lemonade. Juice, squeezed fresh by people who love us enough to use elbow grease.

I think, for me, when someone stands in a kitchen (with a kitchen towel tossed over a shoulder) and prepares a meal or pours me a drink, there is something so comforting in that gesture, something so soothing in the act of being fed that it feels as if I’m at home wherever that’s happening, 8

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whether it’s in my girlfriend’s kitchen with kids underfoot or my mother’s kitchen with the tea kettle whistling or my students’ village home in China with the scent of charcoal wafting in from an open window. To be fed, to be cooked for, to be given a bite of food and a sip of drink are perhaps the most fundamental ways we show we care for each other, see each other and literally want each other to survive.

In honor of all that high food-and-drink drama, we’re serving up cocktail recipes this month for fall porch sipping and outdoor adventuring (p. 34), heading out to explore the resurgence of small farming in the Tarheel state (p. 26) and hearing from a group of women in Harnett County committed to feeding anyone in need at His Daily Bread (p.

30). We also continue our series on the opioid epidemic with stories of lived experience, hope and recovery (p. 52). Finally, we visit the G. Charles Bakery in Aberdeen for freshly-baked bread, biscotti and blueberry scones (p. 46).

Whether you’re eating breakfast on your patio listening to birdsong, cooking dinner over a campfire or simply flipping a grilled cheese to scarf down before Downton Abbey begins, food and drinks are part of all of us, and how we share them is one of the best ways we connect.

Happy feasting and drinking,

Editor’s Note: We’re taking our time with this month’s Book Club pick: The Recovering: Intoxication and It’s Aftermath, so we’ll be writing up our review next month, giving us ample time to sit with this memoir and think hard about its message.

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Editor-in-Chief Amy Phariss | Editor@OutreachNC.com

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Ad Designers Stephanie Budd, Cyndi Fifield, Sarah McElroy Proofreaders Abegail Murphy, Kate Pomplun Photography Morgan Masson, Diana Matthews Contributors Joy Bradford, Deana Kearns, Ray Linville, Margaret (Mia) Lorenz, Amy Natt, Crissy Neville, Jim Pedersen, Amy Phariss, Ann Robson, Jonathan Scott Publisher Amy Natt | AmyN@AgingOutreachServices.com Advertising Sales Executive Kara Umphlett | KaraU@OutreachNC.com Marketing & Public Relations Director Susan McKenzie | SusanM@AgingOutreachServices.com Circulation 910-692-0683 | info@OutreachNC.com OutreachNC PO Box 2478 | 676 NW Broad Street Southern Pines, NC 28388 910-692-0683 Office | 910-695-0766 Fax info@OutreachNC.com | www.OutreachNC.com OutreachNC is a publication of The entire contents of OutreachNC are copyrighted by Aging Outreach Services. Reproduction or use without permission of editorial, photographic or graphic content in any manner is prohibited. OutreachNC is published monthly on the first of each month.

Distributed within

Cumberland, Harnett, Hoke, Lee, Montgomery, Moore, Richmond, Robeson and Scotland Counties.

OutreachNC.com info@outreachnc.com 910.692.0683 or mail a check to: PO BOX 2478 Southern Pines, NC 28388 OCTOBER 2019 |

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advice

Our Aging Life Care ProfessionalsTM will answer any aging questions you may have.

Email us your questions! info@OutreachNC.com

ASK THE EXPERT

Home New Home

by Amy Natt, MS, CMC, CSA My brother and I are planning to move our mom closer to where we live. She is in the hospital now and will need to go to an Assisted Living Facility. We do not know much about the area facilities; do you have any tips for picking the best one?

&

There are many factors that should be considered when choosing a facility for a family member. Leaving the home can be a very difficult transition for most people, but the fact that your mom is already in the hospital may make it a little easier.

I would suggest that you try to involve her in the conversation and the process of choosing a facility; this may help her adjust to the change. If it seems overwhelming to her, simplify the process for her and reassure her that you all plan to take care of all the details. Try to determine one or two things that might be important to her in her new home. You and your brother can narrow down the options and bring her literature on your top two choices.

the facility is free standing or part of a larger continuing care community. This will be important when looking at entrance fees and requirements for admission. A larger continuing care community may involve a buyin fee to the system. Your mom would most likely stay here and transition through the levels of care offered. A freestanding facility will offer just the one level of care, but will likely offer lower entrance fees and a monthly room and board option.

Evaluating and choosing a facility involves doing your homework. You can start by making a list of all the Assisted Living Facilities (ALF) in the county you plan to move her to. The area agency on aging or a private care manager can help you with this. You can also get a lot of information online. It is important to identify if

You will need to ask lots of questions, so make a list before doing any visits and try to ask the same questions to each facility. Some facilities will offer a check list, which can also be easily found online; just search “Questions to ask when looking at an Assisted Living Facility.� As you narrow your choices, you can look back

Once you identify the type of community that best fits her needs, you should ask about payment sources. Is the facility private pay only? Or if your mom exhausts her funds, will they accept other supplemental forms of payment, such as assistance through the state program?

Serving residents of Scotland, Robeson, Richmond and Hoke counties in North Carolina, as well as Marlboro, Dillon and Chesterfield counties in South Carolina.

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www.ScotlandHospice.org

at the notes and compare options. Are you looking for a private room? Or is having a roommate an option? This may impact cost and availability. Your mom may also have a strong opinion when it comes to this decision. Does the facility have a waiting list? If your mom is in the hospital, you will have a limited amount of time to secure a bed. The case manager at the hospital can also help you identify options and get the necessary information over to the admissions director at the facility. Keep in mind that not only do you need to approve the facility, but they will want to assess your mom and make sure she is a good fit for the community.

FIVE STAR SENIOR LIVING, AT A VALUE YOU’LL LOVE

I would recommend making several onsite visits.

Request to have lunch or dinner at the facility. This will allow you to assess the quality of the food, as well as interact with the staff and other residents.

What types of activities do they offer? How are they staffed? Make sure one of your visits is over a weekend. Also, keep in mind that some of the nicer facilities will have waiting lists. Think about alternatives if there is a wait to get a room in the facility of your choice. Also keep in mind that newness or décor does not always determine quality of care. Pay attention to how the staff treat the residents, cleanliness and reviews from other family members. You can ask the facility for references or talk to other family members during your visits.

Observation will tell you a lot. Keep your eyes open.

Do the residents and staff seem happy?

This is a big step for your mom and your family.

It can seem overwhelming with the various tasks that will need to be taken from beginning to end.

Remember to take one step at a time and seek out others who have been in a similar situation.

There are often community support groups, family caregiver groups and professionals you can call in to assist you if it becomes too much. Build your support network and remember to take time to be a daughter in the process; mom will need all the love and encouragement she can get.

Move in this season and enjoy Five Star Dining and Lifestyle360 activities with friends by your side. Reserve the apartment of your choice, ahead of the winter rush, and fall in love with Fox Hollow Senior Living.

Call to enjoy lunch and a tour.

190 Fox Hollow Road • Pinehurst, NC 28374 Readers may send questions to Amy Natt, an Aging Life Care ProfessionalTM, certified senior advisor and CEO of Aging Outreach Services. She can be reached at amyn@agingoutreachservices.com .

910-695-0011

www.FoxHollowSeniorLiving.com ASSISTED LIVING • MEMORY CARE RESPITE/SHORT-TERM STAYS ©2018 Five Star Senior Living

OCTOBER 2019 |

Pet Friendly

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health

NUTRITION

Quench Your Thirst: Why, How, and What We Need to Stay Hydrated

by Joy Bradford, RD, LDN

When we consider what it means to take care of our health as we get older, we typically think about eating healthy foods, exercising and taking the medications our doctors prescribe for us. We often overlook adequate hydration, but this is a very key part of healthy aging. Water makes up two thirds of our body weight and is considered an essential nutrient. Water is responsible for: • • • • • • •

Helping the kidneys flush out waste Regulating body temperature Preventing constipation Stabilizing blood pressure Cushioning organs Lubricating joints Transporting oxygen and nutrients throughout the body • Keeping tissues and skin moist and healthy.

In order to optimize these functions the average amount of fluid we need to consume each day is about 64 ounces or 8 cups. More is necessary when it is very hot or for exercise. A good rule of thumb is to have 16 ounces of water for every 30 minutes of exercise.

This is a lot of fluid! And to complicate matters, as we get older we do not feel as thirsty, and sometimes our brain confuses thirst with hunger. Our brain can tell us we are hungry when what we really need is hydration, and this can lead to overeating and unnecessary weight gain. Imagine if all you had to do to eliminate food cravings was to stay adequately hydrated.

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This is actually true for many of my older patients.

Therefore, drinking before we are thirsty helps not only maintain good hydration but can also help with weight management.

So what fluid is best for hydrating us? The short answer is water. Water is the most easily absorbed and utilized in the body without providing things we don’t want like extra sodium, sugar, calories and caffeine. Sports drinks and juice can be beneficial in preventing fatigue for vigorous exercise lasting longer than an hour. However, when we engage in moderate or vigorous exercise that lasts less than 60 minutes, water is all that is necessary and is the best option.

There are various flavored waters and flavored seltzer waters on the market now in case you want to keep your taste buds from getting bored with all of this water. Choose one that does not have any added sugar or artificial sweeteners. Another option is to create your own water infusions at home. You can do this by adding fruits, vegetables and/or herbs to your water and let the flavors infuse into the water prior to drinking.

Citrus fruits, frozen berries, cucumbers, mint leaves, cinnamon sticks, and ginger root are all good flavors to experiment with in water infusions. There are limitless combinations of flavors to play with as you set out to improve your health with better hydration.

Joy Bradford, RD, LDN, is a Health Coach at Pinehurst Medical Clinic in Pinehurst. She can be reached at 910.235.3347 or jbradford@ pinehurstmedical.com.

life

COOKING SIMPLE

Sweet Potato Sweet Potato Casserole is a southern classic. With a rich, buttery taste and crunchy topping, this sweet potato casserole recipe makes a perfect side dish or even a dessert.

INGREDIENTS: MAKES 8-10 SERVINGS POTATO MIXTURE:

Casserole

DIRECTIONS:

1.

2.

3.

4.

5.

6.

7.

Boil unpeeled, whole sweet potatoes until soft Peel and mash sweet potatoes Preheat oven to 350° Mix first 6 ingredients until well blended Pour mixture into a buttered baking dish (approx. 10" x 10") Mix topping ingredients until crumbly (do not melt butter) Sprinkle crumbled topping mixture on top of potato mixture Optional: Pecan halves may be added to topping for appearance 8. Bake at 350° for approx. 30 minutes until topping is brown 9. Remove from oven 10. Allow to cool slightly before serving 11. Enjoy!

• Approximately 4-5 medium sized sweet potatoes (enough for 3 Cups mashed) • 1 stick of butter, softened • 1 Cup of Sugar • 2 eggs • 1 Tsp Vanilla • 1/2 Cup Evaporated Milk (or Half and Half)

TOPPING:

• • • •

1/2 Stick of Butter 1 Cup Light Brown Sugar 1/2 Cup Flour 1 Cup Chopped Pecans

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advice

VETERANS CORNER

Filing a Claim: What You Need to Know

by Jim Pedersen, VSO & Director of Moore County Veterans Service Office

The process of filing a Veterans Administration disability claim is lengthy. Typically it takes the VA six months to a year – and sometimes longer – to decide a claim.

Understanding the steps in the process and who is involved can make the journey less frustrating.

The first step is filing a claim. Veterans can file their own claims through the VA’s website, www.va.gov, or through an advocate who is knowledgeable about the VA system and the filing procedure. In North Carolina, most counties have veterans service offices staffed by nationally-accredited Veterans Service Officers (VSOs) who will advocate for veterans with the VA. The county offices aren’t part of the Veterans Administration system.

They are funded by county tax dollars to help veterans in their respective counties.

In accordance with Title 30 of the U.S. Federal code and Title 38 of the Code of Federal Regulations, veterans advocates must be accredited. Accredited Veterans Service Officers complete hours of training in VA procedures and must pass a national certification test before they receive their accreditation.

In order to protect veterans, the Federal Code outlines very strict ethical guidelines for VSOs regarding fraudulent behavior, dishonesty and misrepresentation.

The Code also prohibits anyone who serves as a veterans advocate from charging a fee for filing a claim or extracting a commission if a claim is decided in a veteran’s favor.

WHAT MAKES A SUCCESSFUL VA CLAIM? Submitting compelling evidence that clearly shows the disability is connected to the veteran’s military service is crucial to obtaining a VA disability. The VA will attempt to obtain service medical records; however, the veteran can assist by providing these records. The veteran should also provide private medical records, which may include a favorable opinion from a private physician regarding the

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disability in question. Additionally, it is helpful to have statements from friends, family members, and witnesses that may help to prove the claim.

A veteran who needs time to gather necessary medical and lay evidence in support of his claim may file an Intent To File a Claim Form. This form essentially “saves the date,” allowing the veteran one year to gather evidence in support of his claim before actually filing the claim.

Any disability awards are paid retroactively to the date on which the VA received the Intent To File form.

A veteran who has all the evidence needed to establish eligibility for a compensation claim may skip the waiting period and file a Fully Developed Claim. Once filed, a Fully Developed Claim begins the VA review process.

WHAT HAPPENS AFTER A CLAIM IS FILED? Once the VA receives a claim, an examiner at the nearest VA Regional Office sorts through the evidence to determine a service-connection. If the examiner decides more evidence is needed to prove the claim, the veteran will be required to attend medical examinations by either a VA medical professional or a contracted medical facility.

Once the VA decides a claim, it will notify the veteran and his or her advocate of the decision. If it is resolved favorably, the veteran will begin receiving monetary benefits.

WHAT IF THE CLAIM IS DENIED? If the VA denies the claim, the veteran has the right to appeal. The appeals process has several steps.

Notice of Disagreement (NOD): In the Notice of Disagreement, a veteran lists the reasons why the veteran feels the claim was erroneously denied. The VA will respond with a Statement of Case which explains why they decided as they did.

DeNovo Review: This is an optional, additional procedure during which a VA decision reviewer will look at the unfavorable decision and either uphold it, revise it, or reverse it.

Hearing at the Regional Office: During this non-adversarial hearing, a VA hearing officer will ask questions and gather information about the claim and issue a new decision and can grant the claim if the evidence supports it.

Board of Veterans Affairs Appeal (BVA): A veteran can formally appeal a Regional Office decision to the BVA within 60 days of receipt of the Statement of Case or within a year of the date of the Regional Office’s decision. A BVA appeal can be conducted as a personal or video hearing or the veteran can submit a written argument for the board’s consideration.

The BVA may obtain new information, ask for clarification on existing information, correct a procedural issue, or take other action needed to make a decision. The Board may also remand the appeal back to the VA Appeals Management Center or the VA regional office for any addition information, such as medical records or a new medical examination, which would be helpful in deciding the case.

U.S. Court of Appeals for Veterans Claims (CAVC): Veterans can appeal a BVA denial to the CAVC, which is part of the U.S. Judicial System and is charged with reviewing final BVA decisions. Appeals at this level are adversarial and the veteran should obtain legal representation. CAVC decisions may be appealed to a higher court, although they have very limited power to change the outcome.

At all levels, the VA is supposed to weigh in favor of the veteran. If the veteran has evidence that demonstrates his injury or condition is a result of military service, the VA should decide in the Veteran’s favor.

The Veterans Service Officers at the Moore County Veterans Service Office will guide veterans through the entire application process. Appointments are necessary and may be made by calling the office at 910-947-3257 between the hours of 8 a.m. and 5 p.m.

VSO Jim Pedersen, right, is the director of the Moore County Veterans Service Office. Experienced nationally-certified VSOs Kelly Greene, and Robert “Bob” Hall, a Vietnam-era veteran who retired from the Army after 30 years of service, assist Moore County veterans with their disability claims.

NAVIGATING VETERANS BENEFITS

Q&A

GATHERING AT GIVEN November 14, 2019 | 3:30 PM GIVEN MEMORIAL LIBRARY 150 Cherokee Rd | Pinehurst

SPEAKER:

JIM PEDERSEN

Moore County Veterans Service Office Directer Veteran’s Corner OutreachNC columnist

For many Veterans and their families, obtaining service-related benefits can be a daunting, confusing process. The Moore County Veterans Service Office helps Moore County residents obtain benefits from the Department of Veterans Affairs and the State of North Carolina.

Bring your questions and learn more about services available to both Veterans and families.

Gathering at GIVEN

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life

DRIVIN’ FOR LUNCH

The Diner Made Famous by Andy

by Ray Linville

Would you drive two hours for a pork chop sandwich in “Mayberry,” the small town made famous by The Andy Griffith Show? The location is the real city of Mount Airy, the birthplace of Griffith and nicknamed as Mayberry for inspiring the fictional N.C. town where the show is set.

Although a two-hour drive seems long, Linda Quick and Haynes Cane actually drove three hours, all the way from Bennettsville, S.C. (well south of OutreachNC’s distribution area), for their pork chop sandwiches.

Linda had been to Mount Airy many times before, but this visit was her first to The Snappy Lunch, which she had heard about on the TV show. “This time I made time to have the pork chop sandwich. It’s delicious,” she adds.

Fans of the show step back in time when they visit Mount Airy, which now hosts “Mayberry Days” each September, and stroll down Main Street that looks almost like it was created for the show. Most also plan a visit to The Snappy Lunch, which is next door to Floyd’s City Barber Shop.

The fried pork chop sandwich is the menu item of distinction. Yes, really. All the way includes chili, cole slaw, mustard, onion, and tomato. (Lettuce and mayo are also available.) Considering its celebrated status, it is served unceremoniously -- simply wrapped in waxed paper.

The menu itself is as simple as the trademark meal. The only “side” available is a bag of potato chips. No fries, no 16

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potato salad, no beans, no dessert. Beverages are served in Styrofoam cups.

Warning: The sandwich is messy (but no one complains).

You’ll appreciate the extra napkins on each table. You’ll also want to wash your hands before you leave.

As you approach Mount Airy, enjoy the view of Pilot Mountain (called Mount Pilot on the show), which rises abruptly more than 2,000 feet and was a navigational landmark for Native Americans and European settlers of the Carolinas.

When you arrive at the diner, don’t be surprised to find a line of customers outside waiting to be seated.

(I had to wait 10 minutes when I arrived at 12:30 p.m.)

After you order the signature sandwich, enjoy the memorabilia from the 1960s displayed on the walls as you sit in mid-century vinyl chairs at Formica-topped tables.

A variety of other sandwiches are on the menu, but few customers order them. Almost everyone having lunch when I was there ordered the famous sandwich. The lone exception was Denise McGuire who ordered a hamburger because she remembers Griffith telling Goober on a program that they would go to the diner for a burger.

She and her husband Kevin win the record for driving the farthest distance to The Snappy Lunch while I was there.

The McGuires are from Cleveland (Ohio, not N.C.), about seven hours away.

“It’s our first time to Mount Airy. We had just been at The Andy Griffith Museum, and the people there told us not to miss The Snappy Lunch. It’s very memorable and mesmerizing here, and I just love the oldfashioned chairs,” she says.

Of course, the museum also recommended the pork chop sandwich. Although she stayed true to her memory by ordering a burger, her husband followed the museum’s guidance. After his first bite, he says, “Man, this is awesome. It’s really good, and I recommend it.”

Although his wife missed out on ordering the premier sandwich, their visit to Mount Airy was successful.

They came on a day when actress Betty Lynn, who played Thelma Lou on the show, is at The Andy Griffith Museum. Seeing her was almost as good as being at the diner.

Also having lunch were first-time visitors Melody Towell and Russell Myers from Morrisville, about 120 miles away from Mount Airy.

Why did they come? She says, “I’ve read about Snappy Lunch, plus it’s too hot to do anything in the garden. I’d heard that the pork chop sandwich is good and if you come to ‘Mayberry,’ you have to eat one.”

The diner was made famous on The Andy Griffith Show when Andy suggests to Barney that they get a bite at The Snappy Lunch. (Show fans can see the scene in “Andy the Matchmaker,” an early episode.) Griffith also mentions the diner in his version of the song “Silhouettes.” Surprisingly, the diner is the only Mount Airy business ever mentioned on the TV show.

In four years, the diner will celebrate the 100th anniversary of its opening in the location where it has always been: 125 North Main St. In its early days, customers were local workers and students. (Local schools did not yet have cafeterias.) Then, a hot dog sold for 10 cents (now $1.60), and a bologna sandwich (now $1.90) was a student’s bargain for only a nickel.

Griffith often talked about getting a hot dog and a soft drink at The Snappy Lunch when he was young.

Another warning: Sandwiches are served only after 10 a.m. Don’t arrive late. The diner closes promptly at 1:15 p.m. on Thursday and Saturday. On Wednesday, Thursday and Friday, it closes at 1:45 p.m. Watching tourists tug on the front door after it had been locked was the only sad scene of the day.

I still remember my first visit to The Snappy Lunch. I marveled at how it is “locked in time” and adds to the old-timey atmosphere of Mount Airy. If you haven’t been before, now’s the time to go.

Got extra time? Visit The Andy Griffith Museum (open daily until 5 p.m.), which has the world’s largest collection of Andy Griffith memorabilia, at 218 Rockford St. Actress Betty Lynn, now 93, is there from 1 to 3 p.m. on the third Friday of each month.

Mayberry Days will be held Sept. 23-29.

Ray Linville writes about local connections to Southern food, history and culture. He can be reached at linville910@gmail.com.

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Food forThought A Collection of Flavorful Quotes

One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf Always do sober what you said you’d do drunk.

That will teach you to keep your mouth shut.

Ernest Hemingway You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.

Julia Child After a good dinner, one can forgive anybody, even one’s own relations.

Oscar Wilde Let things taste the way they are.

Alice Waters 18

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If you’re afraid of butter, use cream.

Julia Child There are people in the world so hungry that God cannot appear to them except in the form of bread.

Mahatma Gandi If you bake bread with indifference, you bake a bitter bread that feeds but half man’s hunger.

Kahlil Gibran A bottle of wine contains more philosophy than all the books in the world.

Louis Pasteur I always take a Scotch whiskey at night as a preventive of toothache.

I have never had the toothache; and what is more, I never intend to have it.

Mark Twain Food is our common ground, a universal experience.

James Beard When a man’s stomach is full it makes no difference whether he is rich or poor.

Euripides

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health

B O D Y H E A LT H

Dementia-Friendly Hospital Initiative at FirstHealth Q and A with Deana Kearns, MSN, R.N.

Q. What is dementia?

A. Dementia is a term used to describe changes in brain function that interfere with a person’s ability to process stimuli and carry out everyday tasks. Alzheimer’s disease is a form of dementia, along with a host of others. Individuals with dementia account for 3.2 million hospital stays each year, exponentially more than those without dementia.

Q. What is the dementia-friendly hospital initiative?

A. The dementia-friendly hospital initiative at FirstHealth of the Carolinas is designed to engage staff through training and education to raise awareness of the special care needs of people with dementia and provide best-practice approaches to effectively interact with patients with dementia to provide safe and quality care.

Q. Why is this initiative important?

A. According to the World Health Organization and Alzheimer’s Association, dementia is a public health priority. Presently, there are 50 million people worldwide with dementia, and these numbers are set to triple by the year 2050 to 152 million.

A hospital stay can be stressful for anyone. But the unfamiliar noises and activities of a hospital can be especially upsetting for a person with dementia.

Q. What steps are being taken through this initiative to make a hospital stay less stressful for someone with dementia?

A. The initiative is being rolled out in phases. The first priority is to create awareness of our patients with dementia and teaching our clinical staff how to recognize the disease’s signs, how to view a hospital stay from the patient’s

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point of view, and how to best communicate with these patients. Communication methods include lowering voices, addressing patients from the front instead of the side, and redirecting conversations when patients become agitated.

Phase two of the initiative is the adoption phase and will include specific tactics to highlight patients with dementia and the development of a number of comfort resources to improve care for patients with dementia. Examples include special room packets that include labels to be placed on items in the patient’s room to help decrease confusion and toolkits at each nurses’ station with reference materials for staff and caregivers.

Q. How can the community help?

A. Our ultimate goal is to take this initiative beyond the walls of our hospitals and clinics. We want to improve all experiences for people with dementia, not just hospital experiences, by partnering with local businesses to provide education and resources to create a dementia-friendly community.

To learn more about the dementia-friendly hospital initiative and how you can help, call (800) 213-3284.

Deana Kearns, MSN, R.N., is the Administrative Director of Corporate Education and Professional Development for FirstHealth of the Carolinas

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DO YOU KNOW SOMEONE WITH MEMORY IMPAIRMENT WHO COULD USE SOME FINANCIAL HELP?

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AOS&FC believes that it will take a community effort to offer the support and understanding that those with dementia and their caregivers deserve.

AOS&FC participates in community events, offering informational presentations and seminars to area groups. This includes Mums2019 for Memory™, OCTOBER | OutreachNC.com 21 our annual fall fundraiser.

advice

L AW R E V I E W

Part 1: Guardianship: A Remedy of Last Resort

by Margaret (Mia) Lorenz, Attorney although the Senior appears to have willing In a perfect world, we move through our lives without and able family members who can take care of experiencing a guardianship proceeding and we can remain them, assist with making personal care and living ignorant as to what “guardianship” technically means. But decisions, or manage their finances, the Senior in order to achieve this perfect world, we have to do advance does not have the necessary legal documents in planning to provide for our care. If we become impaired place to empower these helpers as their agents. In or incapacitated, and we need trustworthy, responsible and other words, the Senior does not have the requisite financially astute persons to assist us; hopefully we have legal capacity to execute powers of attorney. Loyal family members and friends are very concerned, executed the appropriate legal documents for those persons but nobody has the power to assist the Senior once to help us. If we have not – or if we are incapacitated they learn what needs to be done; and it is too late and uncooperative -- then the chances are very high that for legal documents to be signed because requisite you and your trusted person(s) (in an effort to help you), mental capacity is absent in the Senior. will have to spend time at the courthouse learning about “guardianship.”

2. Seniors have documents in place, but the people This article is different than my past articles because it involves explanation of legal process and technical terms.

The topic of guardianship is complex. Some of you may have heard of guardianship but do not know all of the intricacies that are explained in this article. I dig into this “nitty gritty” to make sure that guardianship is considered as a remedy of absolute, last resort. In my opinion, it is extreme and its consequences are severe.

When does Guardianship come up?

Increasingly, I run into the following situations: 1. A Senior comes to me, often brought by their children when mental incapacity has set in, and

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named are dead or no longer available, willing or appropriate to serve.

3. The people who the Senior trusted and anticipated would be appropriate have become exploitive and abusive to them – or - Seniors have been conned into paying for, or agreeing to pay for, fraudulent products and/or services. As discussed in last month’s issue, elder abuse in its many forms including fraud by unscrupulous “vendors,” financial exploitation, and physical or emotional abuse by “friends” and relatives - is a huge problem in the United States.

4. Seniors may have excellent powers of attorney in place, but the Seniors are noncompliant about what they now need to do for their own safety and

care. For example, they may need to live in an assisted living community or nursing home, but they voluntarily check themselves out of the facility and depart. They are free to make their own decisions, even though imprudent or unsafe, so they can walk right out and put themselves in danger. If they have access to an automobile, they put the general public at risk as well.

Alternatively, they refuse to enter the facility in the first place even though it is unsafe to remain home alone.

Adult Protective Services In emergencies, where the Seniors are unwilling to cooperate and their intransigence is putting themselves or others at risk, often a neighbor – or the hospital – or a friend – calls Adult Protective Services (APS). APS is a state agency within the department of social services of the state of North Carolina.

APS generally will appoint a social worker or other staff person to investigate, perhaps with local police in order to gain access to the Senior and entry into the home. APS will initiate guardianship over a Senior if they believe guardianship is the only method of protecting the Senior. In some cases, APS and/ or the court appointed Public Guardian actually becomes the guardian of the Senior – in such a case, the Senior is truly a ward of the state.

Seeking Court Protection Whether or not Adult Protective Services gets involved, and whether or not the case is an emergency or just a situation where the Senior needs help and is not willing or able to sign a power of attorney – or if they have signed a power of attorney, but they are jeopardizing their physical or financial health and safety -- the solution is often a guardianship over the Senior, if he or she meets the applicable standards of incapacity.

How does Guardianship happen?

To be blunt, the Senior is sued. The person signing the “petition” (starting the lawsuit) alleges that the Senior is incompetent – incapable of handling his or her financial and personal affairs. The petition goes into detail about the deficiencies of the Senior. Sadly, many times, the person signing the petition is a family member. This is a difficult position for a family member. Other times, it is APS who initiates and files the lawsuit. The petition is served on the Senior by a Sheriff Deputy. The Senior is automatically appointed an attorney guardian ad litem who visits with the Senior to determine what the Senior “wants” and to determine what is in the Senior’s best interest. The attorney guardian ad litem talks with all interested persons. The stage is set as an adversarial proceeding, and it next moves to a hearing phase at the courthouse.

Next month’s article will explore and explain the court hearing that necessarily occurs in order to achieve guardianship. All interested parties and next of kin are summoned to court to participate in the matter of whether or not the Senior is incompetent – and if so – who among all interested, should be guardian.

Margaret (Mia) Lorenz is an attorney in Southern Pines at Lorenz and Creed Law Firm PLLC, where she helps people with many legal needs such as preparing their wills and/ or trusts, helping when a loved one dies, and helping purchase or sell real estate. She has been assisting people with their legal needs for 26 years. In addition to her husband, John, to whom she has been married for 27 years, she has two children (Matthew and Nicole); three furry children (Brandy (basset beagle hound mix), Mickey and Minnie (cats); and is grandmother to two furry grandchildren (Clif the dog and Aurora, the cat).

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The 2020 Youth Tour trip will be June 20-26. The application period for next year’s trip has begun and will run through Jan. 24.

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OCTOBER 2019 |

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health Update on Brain Health Products B R A I N H E A LT H

by Taeh A. Ward, Ph.D. Among brain health supplements, memory enhancing products dementia. represent the largest category. The term nootropics has become a Although there is presently no strong evidence that fish oil buzzword referring to medication, supplements, or other substances supplements prevent cognitive declines in older adults, research that may improve brain function and cognitive performance which indicates that higher levels of polyunsaturated fatty acids (e.g. are part of a million-to-billion-dollar industry. There is presently no omega-3 EPA+DHA) are associated with less atrophy and greater dietary supplement or medication confirmed by research to prevent blood flow to areas of the brain. There may also be some benefit or cure dementia, but some products show promise. of fish oil supplements in mild Alzheimer’s disease when combined SELECTING A PRODUCT The FDA regulates dietary supplements, but products do not currently have to be proven safe or effective to be sold in U.S. However, in February 2019, the FDA commissioner announced a plan to improve oversight of dietary supplements aimed at increasing the safety of these products and stronger actions against those making false claims regarding their products. This regulation is important because dietary supplements can have adverse effects, and individuals wasting time and money on ineffective products may miss out on more effective strategies. The phrase “supported by research” does not always mean that a product works or has been tested in humans. The gold standard for this type of research is a randomized control trial (RCT) with an adequate number of participants to answer questions regarding how effective the product is in humans.

RESEARCH The majority of substances researched as potential treatments for Alzheimer’s disease have unfortunately not been proven effective so far. However, there are medications (e.g. donepezil, memantine) with some benefits for memory and other cognitive abilities in individuals with at least mild-to-moderate dementia. In addition, there are many dietary supplements and other products on the market aimed at brain protection and cognitive enhancement.

Coconut oil is theorized to increase energy in the brain, but there is no current evidence that coconut oil can treat Alzheimer’s disease and it can raise LDL cholesterol. While studies show that simply taking B vitamin supplements does not significantly improve cognitive performance, having an untreated vitamin deficiency (e.g. B1, B12) can negatively impact brain function and should be treated. Research on coenzyme Q10, vitamin D, soy, and ginseng do not strongly suggest prevention of cognitive declines or potential for treatment of dementia. Several well-designed studies showed no benefit of ginkgo biloba for memory enhancement or prevention of dementia, and there is no statistically significant evidence that Prevagen improves cognitive performance. Research does not suggest that herbal cannabis or CBD oil can prevent or treat 24

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with curcumin or lipoic acid. Current studies do not support L-carnitine as a treatment for dementia, but there is potential for brain protection and possible benefit in individuals with mild cognitive impairment (MCI), which can be a precursor to dementia.

There is some evidence of a link between caffeine consumption and lower risk of developing cognitive impairment including dementia, although caffeine has some negative effects and these findings are not yet supported by RCTs. Initial research also shows a modest benefit of nicotine (patch) to enhance cognitive function in individuals with MCI (e.g. Memory Improvement Through Nicotine Dosing study, which is still recruiting participants).

Some of the more encouraging results regarding brain health comes from dietary and exercise research. An initial study of the ketogenic diet (modified Adkins Diet) in older adults shows possible benefits for improving cognition. The MIND diet (Mediterranean-DASH Intervention for Neurodegenerative Delay) as well as sustained cardiovascular exercise have shown benefits for better brain function, brain protection in general, and potentially reducing the risk of developing Alzheimer’s dementia. While this is not an exhaustive review of brain health products, there are some positive results so far and additional research is ongoing.

BE AN INFORMED CONSUMER If you are considering the use of a memory enhancing or brain protection product, remember that not all researched products have been proven safe or effective. Do your own research about the product so that you will be aware of the true potential benefits and risks/side effects. It is important that you inform your medical provider of any supplements/vitamins or other products you are taking or planning to take, and only use the recommended dose.

Dr. Taeh Ward, a clinical neuropsychologist at Pinehurst Neuropsychology, can be reached at 910-420-8041 or by visiting pinehurstneuropsychology.com

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2019 | tOutreachNC.com 3. IF You AREN’t CoMFoRtAbLE DoINg thIs YouRsELF, FREE INDIvIDuAL hELp Is OCTOBER AvAILAbLE thRough hE NC DEpt. oF INsuRANCE shIIp pRogRAM. CALL 855-408-1212 FoR thE LoCAtIoN oF YouR NEAREst CouNsELoR.

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Small Farms AR Y-

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Old MacDonald is up to something. These days, he can be found pitching ideas. Diversifying. Trending. Employing new revenue streams. And, even fishier, this famed farmer is not even old after all; often he’s young and in his prime, or mature, yet entering a new season of life. Old Mac is not working solo in the pasture, barn or back 40, either. The gregarious grower operates in hoop houses, farmers’ markets, urban spaces, small backyards, and even online. And, for an 26 OutreachNC.com | OCTOBER 2019

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added twist, he could be she as well, hence the popular TV show and hashtag, #FarmHer. Looks like Old MacDonald is set to a whole new tune.

Agriculture has always been a top industry in the Tarheel state. According to the 2018 USDA North Carolina State Agriculture Overview, there are nearly 50,000 farms operating in the state on over 8 million acres. These farms produce everything from field crops and dairy to livestock and fruits.

Farmers are growing edibles such as the customary corn and sweet potatoes, but also products like asparagus, mushrooms, kale, and herbs for more variety. Non-edibles like cotton and hay are still a mainstay, but some farmers are branching out to grow flowers, nursery plants and even hemp, which was legalized as a pilot program in 2014.

Animals raised range from the traditional cattle, poultry, hogs, and goats to the not-so-ordinary llamas, emus, and trout. Today’s trend is for farms to be more creative than in times past -- so creative that people flock to said farms for tours, vacations, and farm-to-table dinners, to read their blogs, and increasingly source them for healthy, local foods instead of the big-box stores.

Another change is that of farm dynamics. According to USDA census data, more young people are seeking out a more agrarian lifestyle now. While the number of farmers aged 35-54 dropped from 2007 to 2012, there was an increase in Millennial farmers by 2.2%. Female farmers are on the rise, too.

And contrary to popular belief, these farms are not always on the large tracts of land that first come to mind. Based on the National Agricultural Statistics Service’s Census of Agriculture, small-scale farms make up 88 percent of all farms nationwide and 87 percent in North Carolina.

By definition, a small farm is one of 179 acres or less in size or earns $50,000 or less in gross income per year. So, a Piedmont ten-acre pumpkin patch or 20-acre coastal blueberry farm fits the bill.

Little River Eco Farm in Erwin, a small Harnett County town, does too. Owned by John and Mary Jane Bartlett, Little River was started in 2012 as the latter Bartlett was looking for a career change.

“I have an environmental engineering background,” she explained. “I had worked in the Triangle and did not want to be a cubicle rat any longer or commute long distances when we moved to Harnett County in 2005. John is a wildlife ecologist and professor of biology at Campbell University. So, my second career was in real estate but with the recession, that did not work out so well.

customers in central North Carolina. The farm’s name is derived from its location on the Upper Little River and focus on environmentally-friendly, sustainable growing practices.

The Bartletts are also very concerned about animal welfare and the humane treatment of livestock. Their animals are pasture raised and rotationally grazed so they stay healthy and happy. They do not use antibiotics, growth hormones, synthetic pesticides or herbicides.

Customers to Little River Eco Farm can order selections of chicken, turkey, pork and beef. Most popular is their sausage, including bratwurst, country, maple, Italian, and Polish varieties. Meat shares may be purchased in sizes ranging from one-fourth of a pig or one-eighth of a cow, all the way up to the whole animal delivered in individual, consumer-sized cuts. They sell at the Apex Farmer’s Market seasonally and at various “meat-up” locations in Fayetteville, Sanford, and Southern Pines. Picking up at the farm is also an option, with a tour if interested.

Customers can also order online at their website www. littleriverecofarm.com or from the Sandhills Farm to Table Cooperative’s artisan category.

Another small farm a little further south that stands out is New Ground Farm, LLC. Owned and operated by husband and wife team Millard and Connie Locklear, New Ground has been in the Locklear family for five generations.

Located in the town of Pembroke in Robeson County, New Ground was started in 2015 as the former Locklear’s second career.

After retiring as a Project Manager with DuPont after 37 years, Locklear was ready to endeavor into the farming trade he learned from his father, grandfather, and even great-grandfather.

“When I left the farm to get a public job, I was the first person in my family to leave the farm to work,” he reflected.

The farm was my way to get back to my green roots and have a flexible job I could enjoy.”

“All my people had farmed this tract of land for generations and I felt called back to do the same.

I am of Lumbee Indian descent and everyone in this community is my cousin or relation.

Little River Eco Farm specializes in grass-fed beef shares and pasture-raised pork shares delivered directly to

Farming was a traditional way of making a living for the Lumbee, especially in a rural and impoverished area like OCTOBER 2019 |

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this one. After working for DuPont, I had the personal resources to put into the farm to modernize and I was glad to do it.”

The farm offers a wide variety of fruits and vegetables along with culinary and medicinal herbs. It is all grown on 11.2 irrigated acres of Locklear’s total 26-acre parcel, both in the field and in four large greenhouses.

Vegetables grown include greens such as collards, kale, turnip, mustard greens, broccoli, and cabbages.

In the summer months, there’s a host of other choices including heirloom tomatoes, yellow squash, zucchini, okra, peas, butter beans, sweet potatoes, peppers, eggplants, onions, cucumbers, and sweet corn. Herbs grown and sold include rosemary, oregano, chamomile, chives, basil, and yarrow. Other specialties include blackberries, blueberries, jams, jellies, and their bestselling chow-chow.

Their produce is available at a farm-site stand on Alvin Road in the Pembroke area, at local farmer’s markets in Robeson County, through Sandhills Farm to Table community-supported agriculture (CSA), and arriving at local grocery stores after final “Harmony” certification is earned. New Ground is already GAP certified, which stands for Good Agricultural Practice.

This allows them to sell their produce wholesale to distributors such as Fresh Point, a company that provides food to large cafeterias such as that found at the local University of North Carolina at Pembroke.

Small farms such as these are the backbone of North Carolina as they contribute to and build upon the state’s agriculture industry. Bartlett describes the success small farms like hers have found as being due to “the mindset change” she has personally seen in consumers over the past years.

“People want to know more about where their food comes from and how it is produced,” she concluded. “They want to know their farmer, and that is all a part of being small and local.”

So, mystery solved. Lyrics rewritten. Old MacDonald had a SMALL farm. E I E I O

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For I was hungry and you gave me something to eat.

Matthew 25:35

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Hidden Hometown Heroes I

His Daily Bread: Feeding the Hungry in Harnett County

by Crissy Neville

It’s a Tuesday night in the small Harnett County town of Coats and Shirley Allen is stirring her simmering dish, eyeing the pot like a watchful mother. Gale Penny and Dottie Tyndall, her chosen sidekicks, are flitting around the room like the social butterflies they are, greeting guests, setting places at the table, hugging necks. The line outside starts to dwindle as men, women and children alike file into the homey dining room located inside the Coats Community Center. Aromas beckon. Smiles greet.

Dinner is served. Such activity is par for the course at His Daily Bread Community Ministries where visitors are welcomed guests and no one is turned away.

The three-woman team set out back in 2012 to do a Godsized thing in their little town: Feed the children. The less fortunate. The hungry. Anyone in need of a hand up, not a handout, in their view.

Their main goal then and now is to lighten the load of others in need of help, with no questions asked. They do not need a name, a number, an income level or an address.

“We do not care about any of that,” said Penny, the ministry vice-president. “We just need to know how many came to eat and if there are more back at home.

Do they need some groceries to take with before they go?

That is all we want to know.”

His Daily Bread has grown in size and morphed in form in its 7 years in operation, but remains true to its mission to feed the folks in their community who are in need, and nourish their souls, too. One plate at a time.

Penny and Allen talked with Outreach NC’s Crissy Neville recently to discuss this ministry that not only matters so much to them but to countless others, too.

Crissy Neville: Your team has done a tremendous thing here in Coats. How did you get started?

Gale Penny: We started in 2011 after we heard some children in Vacation Bible School at our church talking about being hungry. Shirley’s granddaughter came home from VBS and told her how a young boy was crying because he was hungry. This broke Shirley’s heart and spurred us into action. I had been volunteering at a feeding program in Raleigh for the homeless and had fallen in love with feeding people and listening to their stories. After talking to Shirley, I decided I wanted to do something to help people here at home more than anywhere else.

Shirley Allen: What my granddaughter told me I considered a sign from God. I knew I was meant to open a soup kitchen in Coats. I had been yearning to do this for years after hearing how a co-worker and her son had started such a ministry at their church. I went to my pastor and he gave me the go-ahead to open our doors on November 15, 2011, at my church, Coats Methodist. I am the president of our board.

CN: Does your church sponsor His Daily Bread? Who helps you with the program?

GP: His Daily Bread is not directly related to any church even though Coats UMC was our host, at first. We have since moved to Coats Community Center in order to rent a larger space. The ministry is a community effort; different denominations of churches come and serve, as well as college and youth groups, local businesses, and even a restaurant owner who caters a meal monthly so we do not cook that night. We are blessed with help but can always use more volunteers. A group may rotate off the schedule opening a need for another group to step in.

SA: Gale, Dottie and I could never do this without our faithful helpers. We are all retired and this is volunteer work for us, but it takes a village to do this mission.

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SA: We primarily help feed shut-ins and the elderly, and we also serve people who are in need of a hot meal and companionship. However, our mission is to feed anyone who comes to our door. We have had families, the homeless, and people of all ages. No one is turned away. We can offer them one meal a week and we can send groceries for another meal.

GP: We always have a few new ones, though. We miss those that used to come but are not with us any longer, but we pray that that is because they have bettered themselves with employment or a move. This has happened a lot this year with our country’s improved economy.

CN: Do you have to meet any federal or state guidelines for your feeding program?

GP: We work in conjunction with the North Carolina food bank, where we pay 3 cents per lb. for the food we pick up weekly, but the only information the state needs is how many are in the home. In numbers served, we have averaged from 24 a night on the low side, when we were first starting out, to 200 on the high side. We served 155 plates last night and 60 of those were take-out deliveries to locals who are shut-in, disabled or unable to drive at night.

CN: The meals you serve are free, so what means do you have of raising money for the food and rent?

GP: We have regular contributors who donate towards our rent and insurance, and donors in-kind who bring supplies and food to us.

Every time we have a need God sends us the right person at the right time.

For example, right after we moved up to the community center the stove broke and it was not two hours after word got out that somebody drove up with a brand new stove.

Next, the freezer went out and the man who helped with the stove told a friend, who in turn brought us a new one within a week. We have never gone without.

CN: Do you hold fundraisers to supplement the help received from donors?

GP: We hold a certified race and kids’ fun run each year on Super Bowl weekend. We call it the SOUPER BOWL 5K and all the participants receive a bowl of soup at the end.

We have done this for 7 years now and each year we have had better sponsors and bigger outcomes. It is totally a God thing because from this one fundraiser we get enough

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funding to support the food we buy all year. Shirley also writes grants and that funding fills in any financial gaps.

CN: Tell me about your meals. Feeding programs like yours are called “soup kitchens” but I know you serve a lot more than that.

SA: I am the cook so I think our food is pretty good; people seem to like it. It is home-cooked, good-country eating. We serve meals like fried chicken with potato salad and snap beans; grilled hamburgers with the fixings and baked beans; chicken enchiladas and salad; chicken Pastry with green beans and sweet potato casserole; lasagna and salad; spaghetti and pizza; soup and sandwiches; breakfast for dinner; and favorite casseroles include pineapple casserole, vegetable casserole and corn pudding. We also get homemade desserts from a loyal supporter and cakes from the local IGA. CN: Can you share any of your favorite stories about those sweet folks, those whom you serve?

GP: We had a man come a few years and I greeted him and hugged him as I do for all our guests. At that time, he was homeless and was hoping to stay with some family members that night.

A few weeks later, he came back to the soup kitchen.

I said oh my goodness, it is so good to see you, and his answer to me was: It is so good to be seen.

People look right past people like me, so thank you.

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That is my favorite story of all.

CN: You are both retired and could be spending your time in many other ways. Why do you choose to do this?

GP and SA: In Matthew 25:35 Jesus says, “For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in.” Those listening asked Jesus when did we see you see us this way, Lord? Jesus answered, “When you do these things for the least of these you have done it unto me.”

We take that literally and know that hunger especially does not just mean for food; we know people are hungry to know the Lord and have Christian fellowship. So, in addition to the meal, we also share a message and prayer every week. It all boils down to being the hands and feet of Jesus. He made a point to go to those who had less, to give them more of Himself. That is what we try to do, too.

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for Fireside Sipping

by Amy Phariss | Photography by: Morgan Masson This fall, as we celebrate food and drink, we are serving up cocktails to accompany fireside chats, family dinners, front-porch heart-to-hearts and everything in between.

Of all my cocktail memories, my favorite is of visiting my Great Aunt Marie at her home in Pennsylvania. She lived in a long term care facility, and each year when I visited, she would schedule dinners with her friends in the dining center. Each evening, we’d have dinner reservations with a different friend or group of ladies, and we’d catch each other up on all the latest gossip, goings-on and news. One friend in particular, Nina, was a treat, and during each visit she invited Aunt Marie and me for a round of 4:45s before dinner. We arrived at Nina’s apartment promptly at 4:40 and were seated in her living room. Nina, always dressed in slacks and a sweater (no matter the season), rolled in a cocktail cart from which she served glasses of sherry and a small bowl of mixed nuts. We discussed art, politics and literature for 45 minutes, sipped our sherry, and then Nina rolled it all away. We left for dinner promptly at 5:30, and to this day, when the clock rolls over to 4:45, I think: shall we all sit down for a cocktail and a brief discussion about the state of modern fiction? Anyone?

Here are a few recipes for anyone who wants to jazz up your cocktail repertoire this season. We’ve kept them simple and classic, easy enough to replicate and compelling for the male and female palate alike.

Cheers!

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This cocktail is a jewel because it can be made cold, over ice, or warm, which is lovely this time of year.

There is something incredibly soothing about drinking something warm when the air around us is cool, and warm milk has the added benefit of nostalgia, as if our mothers are all beside us, nudging us to have just another sip before we drift off into some sort of lullabyinfused bliss. In this case, that bliss is tinged with Benedictine liqueur, which is laced with the flavors of twenty-seven flowers, berries, herbs, roots and spices and apparently developed from a recipe based on Benedictine monks from an abbey near Normandy.

Are we loving this story? We are.

INGREDIENTS: • 1 ½ oz. Bénédictine • 4-6 oz. milk (enough to fill a hand-thrown mug or highball glass) • Cinnamon Sticks & Orange Slices DIRECTIONS: Add the Bénédictine to a warmed mug and top with milk. Stir well and garnish with a slice of orange and/or a cinnamon stick. For the iced version, simply pour the ingredients over ice and add garnishes in the same way.

Both are wonderful.

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It doesn’t get any simpler or more refined than the combination of Bénédictine and brandy.

INGREDIENTS: • 1 oz. brandy • 1 oz. Bénédictine DIRECTIONS: Add brandy and Bénédictine to a snifter. Add ice if desired or enjoy as-is, swirled gently with dignity. If you want to get fancy, add the Bénédictine first, then gently add the brandy so it hovers just above the Bénédictine, creating two separate layers. Enjoy the nuance.

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We’re not big drink-in-the-morning kinds of ladies over here at OutreachNC, but when we do, we can usually be found with a champagne flute in one hand and a slice of bacon in the other. We’ve never been known to turn down a champagne brunch, and I have personally traversed the entire city of Shanghai on foot to the Ritz Carlton to linger for several hours, switching between cups of steaming coffee and glasses of champagne, tuning out the cacophony of China while enjoying buttery pastries and mimosas. Though I love a classic orange-juice infused mimosa, I was curious when I saw an apple-cider based one served at a party. We recreated it at the office and readers: it’s a hit. Put on your cable-knit sweaters, pull out your riding boots and knot a scarf at your necks. This is the drink you want in your hand while you sit on the back porch and wait for the pancakes to be flipped.

INGREDIENTS: • Cinnamon • Sugar • Apple Cider • Champagne • Apples DIRECTIONS: Mix cinnamon and sugar into a small plate. Dip the rims of the champagne glasses first in water and then in the cinnamon-sugar mixture. Set aside.

Fill champagne classes ¾ full with apple cider and ¼ full with champagne. Garnish with a slice of apple, if desired.

See how easy-peasy that was? No measuring. No spoons or cups or ounces or jiggers or shakers or anything at all, which is how we like to roll when it comes to champagne (and sugar for that matter).

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This drink single-handedly got my husband through the War College and a harsh Pennsylvania winter.

It’s simple but all grown-up, and the beauty of this cocktail is the back-to-basics nature of it. Pick your favorite whiskey or bourbon and let it shine. Dial back the ginger ale if you want to keep it tight, or add an extra splash if you’re keeping it light. It’s flexible and classic, as all the best cocktails should be. And though it holds its own without the lime, if you can remember to pick them up at the market, the twist if citrus really does finish it off.

INGREDIENTS: • 1 ½ oz. whiskey or bourbon •

5 oz. ginger ale

• Lime DIRECTIONS: Fill a highball glass with ice. Pour in the bourbon, top with ginger ale and stir to combine. Add a squeeze of fresh lime juice and garnish with a sliver of freshlysliced lime.

Sit back in a leather armchair, watch the leaves fall and put another log on the fire.

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DIRECTIONS:

a.k.a. Bourbon Thyme Cocktail INGREDIENTS: • 2 oz. bourbon • ½ oz. pure maple syrup (this is no place for Aunt Jemima) • ½ oz. freshly squeezed lemon juice • Sprig of fresh thyme

Fill a cocktail glass with ice, add the ingredients one at a time and stir to combine. Garnish with a sprig of thyme if you like your herbs on the light side, for color and flair. If you actually adore the scent and flavor of thyme, start the whole thing off muddling the thyme at the bottom of the glass, before you even add the ice, and garnish for that bit of extra that takes it next level.

Variations on this cocktail abound including the use of honey rather than maple syrup, the addition of simple syrup (for those who have the patience of saints and can actually boil things on the stove before imbibing) and swapping out bourbon for vodka, which smacks of summer rather than fall, if you want to hang on to the last vestiges of warmth and sunshine rather than the crisp autumn air and tumbling leaves.

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from farm to table Scott’s Table is all about quality, fresh ingredients being respected and handled carefully. Our dishes have been carefully crafted by Chef Scott and executed by his skilled team of professionals. Our pride shows in every plate we create. Our dedication and commitment to using the best of ingredients carries over into our dining rooms in the way we take care of each and every guest that comes to Scott’s Table. Pull up a chair and make yourself comfortable.

We are glad you are here.

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TEMPLE 120 Carthage Street

THEATRE Sanford, NC 27330

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G. Charles Bakery

The first time I knew anything about the G. Charles Bakery in Aberdeen, NC, was at a birthday party for a preschooler. After the dinner and presents, a cake was brought out, heaped with fresh fruit and the obligatory candles, and the little girl’s mother (a native of Spain) assured us all, “It’s not too sweet. Don’t worry.”

For someone who loves the frosting and doesn’t get why anyone would say anything is ‘too sweet,’ I was cautious. Then, two bites into the cake, I got it. The cake was light, moist, fresh and sweet without being cloying or heavy. There was no sugary grit clinging to my teeth, and it was as if I had a revelation, a moment, if you will: sweet and sugar are not actually the same thing.

I know. You all know this. What can I say? I’m a late bloomer.

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The cake was a specialty item from G. Charles Bakery, where my friend goes for all of her baked goods because owner Gary Clark isn’t afraid to tackle specialty items and bake cakes to suit his clients’ tastes. In fact, that’s part of what he’s been doing since he opened his bakery in 2016. Clark, who is originally from Connecticut, says, “The bakery has a northern flair.

N

Locals here tell me what they want, and I try to come up with recipes to make their favorites, stuff they remember from their childhoods here in the south.”

When I asked what the most unique thing he’s made has been, he says, “Cheese straws. I didn’t even know what those were before I came down here.”

Now Clark is baking up all sorts of gems including biscotti (his favorite item to bake) and blueberry scones (his favorite item to eat). He has cookies, cupcakes, croissants and cannolis on regular rotation. But the G. Charles Bakery is also famous for its bread line. Clark says, “The bread line took a while to take off. People think bakery and they think sweets. But the bread is popular now.” The bakery has a presence at the Pinehurst Farmer’s Market where Rosemary Olive Oil and Jalapeno Cheddar loaves are especially popular.

We asked Clark his favorite part of owning his own bakery. He says it’s the independence.

“I like making the meal and buying the ingredients, if that makes sense.”

It does. And we can taste the hard work and pleasure in each slice of bread, biscotti or cake we try.

LOCATION:

Photography by: Town & Country Shopping Center Diana Matthews 1319 N. Sandhills Blvd. | Abderdeen, NC 28315 46

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910-757-0394 Hours: M – Th 7 a.m. – 6 p.m. | F – Sat.: 7 a.m. – 7 p.m.

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Enjoy the of Quail Haven Village in the

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THE LIVED EXPERIENCE: STORIES OF HOPE FROM THE OPIOID EPIDEMIC

by Amy Phariss

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As we continue our exploration into the opioid crisis, one of the most surprising aspects of the epidemic is the silence surrounding it. Though we’ve all seen it on the news, read the headlines and heard it mentioned in social circles, we often fail to actually talk about the effects of addiction in our families, in our communities and in our own circles of friends.

We know a fellow churchgoer’s son struggles with addiction. We realize Aunt Linda is in treatment.

We even know our own sibling is using again, but somehow we don’t talk about it at Thanksgiving or during our weekly calls with our parents, and it’s the bowling ball under the rug we all step over and pretend doesn’t exist. How does this happen?

Why does this happen? What can we do to stop the silence and begin the conversations so desperately needed in order to share our stories so that we might acknowledge what is happening, reach out to each other and ultimately understand how opioid use starts, how addiction takes hold and what we can do to support each other in recovery?

I could do anything. I can clean the house. I can dig ditches. I can do anything.” When her husband returned that evening and found the pill bottle empty, he said, “What have you done?”

This month we hear the stories of three people whose lives have been directly affected by opioid addiction.

We are grateful and humbled by their willingness to share.

It wasn’t long before Nancy was taking medication regularly to get through the day. The drug use continued for four or five years, until she and her second husband moved to North Carolina from West Virginia.

These articles have been edited for length.

Nancy – 75 Nancy is a pharmacist. It’s ironic, though perhaps unsurprising, that she became addicted to prescription pain medication. Her first foray into misusing pills began in college. “We found out that diet pills could make you fly. You could stay up all night on diet pills.”

When her husband became a pharmacist, he brought some of the pills home. Nancy remembers, “I realized

That kept Nancy away from prescription pills for the next ten years, and she never had what she calls a ‘party stage.’ Married at 18 and with three kids to tend, Nancy didn’t use pills to party but to get her through the day. She used Valium or whatever she could find to get her through a day, keep her energy up, calm her down, whatever she needed to take care of herself and her kids. Then, at the age of 42, she had back surgery.

Following that, she began having other back pain, and her doctor prescribed pain medication. Because Nancy was a pharmacist, she was given the prescription easily, with access to refills, and her doctor told her, “Stay ahead of the pain.” So she did.

“Whooo...I knew what that meant. Before I went to the grocery store, which I know causes back pain, I take some codeine.”

“I lost everything. My social network. My friends. My job. My co-workers. My beautiful mountains. We came here and suddenly I had to be superwoman. I had to start working again, had to get the house ready, and I just got so isolated. I had a suicide kit I’d kept for years. I always believed that if I was no longer useful, that if I could no longer work and be productive, I felt suicide would be a better option. Well, I was doing some remedial work they were making me do when I got a job down here in North Carolina. I hated it. One night I grabbed my kit and told my husband I was going to do it. I was going to kill myself. I got to work, and he had called, so my co-worker knew. I thought: I have to do it now. Everyone knows.

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“My husband called the police. I knew they’d be looking for my car. I went and hid out behind a church and waited until they wouldn’t be looking for me anymore. Then I drove up to West Virginia, to my mountains. I realized I couldn’t do it to my husband.....I always said:

I went in with depression and came out with addiction.”

Amy Phariss: What happened then? When you got back?

Nancy: Well, because I’m a pharmacist, they said I had to do recovery and treatment and get a sponsor and do all these things. I had to pee in cups. I went one day to pee in a cup, and the woman said, “You don’t look like one of those.” I thought: come to a meeting with me one day. A lot of us don’t look like one of those.”

AP: Was it hard to go back when you did return to work after your treatment?

N: Nope. I was three years clean before I ever went back into a pharmacy again. I went back to work in public health rather than a retail pharmacy. It was a safe place. The stress wasn’t there. A retail pharmacy is so stressful.

I’ve never quit going to meetings. I’ve never not done what I’m supposed to do. I’m a meetings girl.

The 12 steps is actually a way of processing information – things that used to stress me out (which was everything), they don’t anymore. One thing I had to learn was that anytime I was frustrated or something...that it was about me. It was how I was perceiving it. It was how I was allowing it to affect me.

It’s not that things are not stressful now. They are. But I go through it now with no problem. I’ve been taught.

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AP: If you could sum that up in one sentence what you’ve learned, what would it be?

N: (pauses, laughs) I’m not as important as I think I am.

AP: What would you say to someone who is in your shoes when you were at your worst?

N: Just try it, AA. If you don’t like it, you can walk out.

If you don’t like what you see or hear, you can leave.

But those who stay, stay sober. It’s hard to watch people not be able to get there.

We call it the gift of desperation. You’ve got to be desperate enough.

I wouldn’t change one thing about my life. I take every pain. I take every regret. It took all of that to get me where I am today.

AP: Where are you today?

N: When I got here, sober, I knew I could never work in a pharmacy again. I thought I’d lose my house and never travel and lose everything. In two weeks, I’m going to Norway on a working ship and meeting my kids. I took my grand daughter to Paris. I’m doing all the things I wanted to do with my life. My grandkids know me. They know me. My grandkids, all of them were born after I was in the Program, so they never saw me screwed up. But that’s the blessing. I get to be with them. They will know me.

AP: What is the biggest misconception people have about drug users?

N: That it’s a weakness in them; that it’s for weak people. That they have no willpower.

Brittney, 30 Brittney’s story, which she told me over coffee as sunlight filtered through the windows on a bright summer morning, is what you might think of as a classic story of drug use, addiction and its aftermath.

It’s also about recovery and redemption. Starting with marijuana in high school, Brittney eventually “tried everything” and ended up addicted to Opana (oxymorphone), a highly-addictive opioid pain killer.

Amy Phariss: How were you introduced to Opana?

Brittney: A guy I was seeing at the time. That’s how he did it. It’s like shooting morphine.

AP: Did you hesitate?

B: Yeah. But I did it anyway. That’s right when my son’s dad left me.

I just didn’t want to feel anything. At that point, I didn’t really care if I died or not.

AP: What about your son?

B: I called my parents to come get him. I couldn’t even look at him. He looked just like his daddy.

AP: Did your parents know you were using drugs?

B: Yeah. I got arrested in 2008. They busted a coke house I’d just left. They raided it and stopped me. I had one Percocet on me, so I got charged with possession of a controlled substance. It was a misdemeanor. I did probation and community service.

AP: Did that scare you?

B: Not really. It didn’t change anything. I still kept getting high.

AP: Your parents were taking care of your son then.

What were you doing?

B: Working at my parents’ restaurant. Getting high.

Then I started stealing from them. They had to close the restaurant doors. They sold their house and bought an older house and tried to fix it up. They had money in the bank to do that. I found an old checkbook for that account and drained it, every penny of it. I stole a bunch of my Daddy’s guns that his dad left him and traded them. I stole my sister’s income tax check and cashed it.

They could have gotten their money back, all of it, through their bank. All they had to do was take charges out on me, but they didn’t.

AP: How did your parents react?

B: They screamed at me, begged me, kicked me out. I slept in the woods. They’d take me back. I’d go to jail and come back and get high within a couple of days.

AP: What finally changed?

B: In March of 2017, the guy I was seeing....he told me he had a baby on the way with someone else, which turned out to be a lie. He just wanted to end things and thought that was the way to do it. When he did that, I called the dope man, and that’s who came and got me.

My son got ready to go to school, and he leaned over and kissed my cheek and said, “Don’t go anywhere today, Mommy.”

I woke up days later in a bathroom, covered in bruises and marks. I was so messed up. I don’t remember a whole lot of it. My mom had called my probation officer. All I wanted was my mom to come and brush my hair. I didn’t realize I’d been gone for days. She came and brushed my hair, and my probation officer came and drug tested me. My probation officer put a $50,000 bond on me so that nobody could get me out.

I sat in jail until my court date. The judge asked me if I wanted 90 days in jail or a 2-year rehab. I told her, I said, “Jail, we’ve been down that route, so I think I need treatment.” She let me out of jail that day on

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house arrest until a bed opened up in rehab.

AP: What is the hardest part of sobriety?

AP: You were in rehab before this. What made it work this time?

B: Dealing with the emotions and feelings you don’t want to feel, not being able to numb the pain.

B: I got kicked out, actually. Not for drugs but for not following some of the rules. But I made my mind up while I was in rehab and when I got kicked out that I wasn’t going back to that life, to the drugs. I wouldn’t leave the house unless I was with a family member. I got a job. I found an outpatient program from 10-12.

This program, if you had Medicaid, they’d come pick you up and take you home. They’d pick me up in the mornings, and they’d drop me off at work. That’s all I did. I went to my classes and went to work.

AP: How do you do that?

I paid off my probation. I got my license back. I got a car. When I went to court, I had all my ducks in a row.

I passed every drug test. So the court terminated my probation. Now I have my own home. I take care of my son and daughter fully.

AP: What do you think is the biggest misconception people have about drug users?

B: That they want to ruin their life.

Nobody uses the first time wanting to destroy their life and to become a hopeless drug addict.

AP: What have you learned or gleaned through this process?

B: I was a very codependent person. All my life I had to have a boyfriend, but by overcoming drug addiction, I’ve learned just how strong I can be. I’ve always believed in God, but I was not a real believer.

But knowing from where I was to now, it has definitely strengthened my faith, and I know there is a God. I would not be here if there wasn’t.

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B: It’s hard. I have a support network. Family. My cousins. My sister-in-law. Travis (my husband). But a lot of times, I’ll grab my babies. And that will reel me in real quick. I’ll grab them and look at what I can lose and ask: is it really worth it? A lot of times I just cry.

And I share. I don’t hold back if I’m feeling the urge. I let someone know that I’m feeling the urge, and they talk me down. That’s the one thing, you relapse in your mind way before you actually relapse. It’s a struggle every day. It’s a struggle.

AP: If you could describe your life in three words before sobriety, what would they be?

B: Living pure hell.

AP: Now? B: The opposite.

Now I’m free. I’m happy.

I love life. My eyes are clear. My mind’s clear.

I never thought I’d be where I am now.

I was driving to pick my son up yesterday, and it hit me: I’m in my own vehicle going to pick up my son, with a license, no worries; it’s just the most natural thing. I’m not trying to pick up dope and get my mom’s car home before she notices.

In recovery, you have to feel the pain before you feel the happiness.

Clint - 28 Clint, like so many who struggle with addiction, has addiction in his family. Both of his parents struggled with addiction, and he grew up with the uncertainty of where his next meal or bed might be, living out of cars, hotels and homeless shelters. When a ‘perfect storm’ of life events hit, and without a skillset, discipline or coping skills, Clint himself started on his own path of drug use, addiction and ultimately recovery. Clint answers hard questions about this time in his life and where he’s at now, questions a mother, father, sibling or friend might want to ask but might be afraid to voice.

Amy Phariss: When you were using drugs, did you think about the long term?

Clint: Never. Never. Well, the only thing I would think about was that some day...one day...I would turn my life around.

AP: Did anyone enable you?

C: Oh, everyone. Everyone wants to believe you’re trying. I think it’s a natural tendency of addiction to manipulate and exploit that. It’s not because I don’t care about you...it just means that my addiction is more important.

I always judged myself on my intentions. My intentions to do better. But I could never pull it off when the time came.

AP: What was your catalyst for change?

C: Everyone found out I was a screw up. People found out that I wasn't some fit guy who loves to travel. Transparency is a key component to sobriety.

We all wear masks and compartmentalize our lives.

My biggest fear when I first got sober was everyone knowing how screwed up I was. For drug addicts, we put on a huge facade that everything is okay, but we're dying inside.

AP: How do you go from social drinking to harder drugs? To addiction?

C: I think you get there by little compromises along the way. You become willing to part ways with your moral codes. Then the consequences come faster than you can lower your standards.

AP: What would you say to a parent/grandparent whose child is struggling with addiction?

C: That there is help out there, but I don’t think there is anything you can offer but love and support. You can’t fix the problem.

For me, I became really desperate to get help. I was an atheist, but I became desperate enough to pray. I was desperate enough to try. And when I did, this huge catalyst of events that ended up saving me happened.

So, I don’t know how everyone can get the help they need...but for me, prayer was key.

AP: Is there anything anyone could have done to help you?

C: Let me suffer the consequences of my poor decisions. Once I went for help, once I got treatment, my family supported me emotionally. But they didn’t give me money.

AP: What is the biggest misconception about addiction?

C: It’s that I’m like you....just making poor choices.

There is something different about me, mentally and physically within the brain. It’s not an accident that addiction runs throughout my dad’s side of the family.

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If I could have stopped, I would have a long time ago.

You think I don’t want to stop hurting everyone in my life?

AP: What do you regret the most?

C: How selfishly I behaved with no clue that I was being self-centered or neglectful. It’s not even the consequences about losing jobs, cars, money or girlfriends. It’s not that. It’s just how could I have hurt people? And it wasn’t out of spite. I just cared about myself and my addictions more.

AP: What are you most proud of?

C: I don’t feel proud of much. I guess when I first got sober, getting a year seemed easy or small, but having lived sober now for 1.5 years, it’s hard. And I did it. I’m also proud of the relationships I put effort into mending. If I truly believe that life is about my relationships with other people, I want to do everything I can to square that away. I’m here solely because of people who helped me.

AP: What are three adjectives to describe your life during addiction?

C: Tragic, comical and pitiful AP: And now?

C: Purposeful, difficult and rewarding

During my addiction, I couldn’t imagine I would be going to college or thinking about planning my life about trying to be an advocate for recovery or helping people.

I didn’t see that I could give back to the world instead of taking from it.

Medicare plans to fit your needs New! $0 monthly premium plans available in certain counties Authorized Agent

Kevin Williford (877) 905-0007

After hours and Customer Service Phone: 1-800-665-8037 • TTY: 1-800-922-3140 1 You must continue to pay your Part B premium. Plans and premiums vary based on selected CMS approved service areas. For more information contact the plan. ®, SM Marks of the Blue Cross and Blue Shield Association. Blue Cross and Blue Shield of North Carolina is an independent licensee of the Blue Cross and Blue Shield Association. U14960, 9/18 Y0079_8362_M CMS Accepted 10062018 58

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Hours: Mon. - Fri., 5 p.m. - 8 p.m.* Sat. - Sun., 8 a.m. - 8 p.m.

*Phone lines for Blue Medicare Supplement and Dental Blue for Individuals are open Mon. – Fri., 8 a.m. – 5 p.m.

October is

National Pizza Month

THE FIRST PIZZA JOINT IN AMERICA THE WORD ‘Pizza’ THE OLDEST CONTINUOUSLY OPERATING WAS LOMBARDIS IN NEW YORK CITY AND WAS FIRST DOCUMENTED PIZZERIA IN THE UNITED STATES STARTED SELLING PIZZA IN 1905.

AROUND 997 AD IN GAETA, ITALY. WAS OPENED IN 1912 AND WAS FOUNDED

BY GIUSEPPE PAPA AND REMAINS IN AT FIRST, PIZZA WAS ONLY SOLD BY THE PIE. THAT CHANGED IN 1933 OPERATION TODAY BY THE WHEN PATSY LANCIERI, (OF PATSYS PIZZERIA IN NYC) BEGAN SELLING IT PAPA FAMILY IN NEW JERSEY.

BY THE SLICE. THE REST IS HISTORY. PIZZA HUT WAS FOUNDED IN 1958. CURRENTLY, THERE ARE 11,139 PIZZA HUT RESTAURANTS AROUND THE WORLD. THE FIRST FROZEN PIZZA HIT THE SHELVES IN 1962, THE SAME YEAR THE HAWAIIN PIZZA WAS CREATED

BY A NATIVE OF GREECE: SAM PANOPOULOS.

CHICAGO-STYLE DEEP DISH PIZZAS WERE FIRST CREATED IN 1943 BY THE RESTAURANT THAT LATER BECAME THE PIZZERIA UNO CHAIN. THE RESTAURANT WAS STARTED

BY FORMER UNIVERSITY OF TEXAS FOOTBALL STAR IKE SEWELL.

IN 2001, PIZZA HUT DELIVERED A SIX-INCH SALAMI PIZZA TO THE INTERNATIONAL SPACE STATION.

Toppings in America

MOST POPULAR: PEPPERONI, SAUSAGE, MUSHROOM, BACON LEAST POPULAR: ANCHOVIES, EGGPLANT, PINEAPPLE, ARTICHOKES

QuickFacts:

WORLDWIDE PIZZA MARKET: $144.68 BILLION

NO. OF U.S. PIZZERIAS: 76,993

DOMINOS WAS FOUNDED IN 1960. FOUNDER TOM MONOGHAN IS ONE OF THREE PEOPLE IN THE ENTIRE WORLD TO HOLD AN ADVANCED DEGREE IN Pizza-ology.”

AS OF 2017, AMERICAN SOLDIERS CAN ENJOY PIZZA IN THEIR MRES, WHICH LASTS FOR UP TO THREE YEARS.

Interesting Ingredients Worldwide:

INDIA: GINGER, MUTTON, PANEER, TOFU RUSSIA: MOCKBA (A COMBO OF TUNA, SARDINES, SALMON, MACKEREL, RED HERRING, ONIONS) AND PIZZA IS SERVED COLD BRAZIL: GREEN PEAS, CORN, RAISINS, HEARTS OF PALM & BOILED EGGS JAPAN: EEL, SQUID & TERYAKI CHICKEN GERMANY: CANNED TUNA SWEDEN: PEANUTS, CHICKEN, BANANAS, PINEAPPLE & CURRY POWDER PIZZA IS A FAVORITE PAKISTAN: CURRY, CHICKEN TIKKA & ACHARI CHICKEN COSTA RICA: COCONUT & SHRIMP OCTOBER 2019 |

OutreachNC.com 59

T h e S a lvat i o n Army of the Sandhills Region in connection with Christmas for Moore are looking for sponsors for Angel Tree 2019

Angel Tree provides families in need with toys so this Christmas will be a memorable one.

Howell Drug Serving Raeford & Hoke County

SINCE 1947

Your Prescription for Savings!

Your Single Source for Events in "The Pines"

Order ReďŹ lls Online!

For information call Salvation Army - Moore County Office 575 SE Broad St. Southern Pines, NC 28387 910.483.8119 ext. 66490

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311 Teal Drive

RAEFORD

910-875-3365 HowellDrug.com

LOG ONTO

www.ThePinesTimes.com Contact Sue@ThePinesTimes.com or call 910 639 9909

Take the Worry Out of Caregiving Let us provide referrals to carefully screened private-duty caregivers who work according to your needs and schedule.

- Lindsey Simmons Registry Administrator

Caregiver Registry in North Carolina

Call us TODAY!

OutreachNC.com 61 910-692-0683 | www.AOSNC.com OCTOBER 2019 |

GREY MATTER

See Grey Matter Puzzle Answers on Page 64

ACROSS

1. Scottish tax 5. Filled with horror 11. Type of music 14. Variety act 15. Half-conscious state 16. Discontinued European money 17. Formal declaration 19. Shaft horsepower (abbr.)

20. A way to express concentration 21. Airline 22. Goes well with a carrot 23. Length of pant leg 25. Mark with a cut 27. One who destroys completely 31. Greek sophist 34. Thomas Hobbes’s “De __” 35. Copyreads 38. Talk

39. Endangered 41. Snag 42. Comedienne Tyler 44. Castrate a male animal 45. Taj Mahal site 46. Tending to concede 49. One who accepts 51. Albanian capital 55. Takes kids to school 56. About Moon 60. __ Seamounts: underwater volcanoes 61. __ Lilly, drug company 62. Not working 64. Alaska nursing board 65. Howl 66. Muslim ruler title 67. Famed arena 68. Back again for more food 69. Cheek

DOWN

1. Raccoonlike animal 2. Small 3. Separates 4. Parties 5. Automated teller machine 6. One who earned his degree 7. Dislike 8. Flowering plant 9. Nova __, province 10. Inhabited 11. Breathing 12. Partner to pains 13. Immature insects 18. The back 24. Heavy club 26. Edible fish 28. Lament for the dead 29. Woody climbing plants 30. Small rooms for prisoners 31. Ottoman military commander 32. “The Crow” actress Ling 33. A way of lopping off 36. Cigarette (slang) 37. Helps little firms 39. Member of small discussion group 40. Copyread 43. V-shaped open trough 45. Pokes holes in 47. Beloved “Captain” 48. Resume 49. On a line at right angles 50. Light up lamps 52. Part of the psyche 53. Leeward Island 54. 1960s counterculture activist 57. Edible seaweed 58. Imitator 59. Look at and comprehend 63. Root mean square (abbr.)

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OutreachNC.com | OCTOBER 2019

FUN FACT There are 7,500 varieties of apples grown throughout the world. If you tried a new variety each day, it would take you 20 years to try them all.

Guess Who?

I am a chef born in Ohio on January 22, 1968. I managed chain stores before my spikey, bleached hair, cooking skills and laid-back personality helped me become the face of the Food Network.

Before Autumn leaves fall...

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ABSTAINING ACCESSIBLE AEROBICS ANEMIA ANTIOXIDANTS BALANCED BASAL CALORIE CALORIES CARBOHYDRATES CHOLESTEROL COMPLEX CONSUMPTION DEHYDRATION DIET DIGESTION ELECTROLYTES FAT FATS FIBER FOOD FRUCTOSE GLUCOSE HEART RATE METABOLISM MINERALS NUTRITION OBESITY ORGANIC PROBIOTIC PROTEIN SUPPLEMENT OCTOBER 2019 | OutreachNC.com 63 VITAMINS WATER

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GREY MATTER ANSWERS

info@aosvc.com | 910.692.0683 | AOSVC.com

64

CROSSWORD

SUDOKU

WORD SEARCH

GUESS WHO?

Guy Fieri

OutreachNC.com | OCTOBER 2019

Food Network shows that feature Guy Fieri include Diners Drive-Ins and Dives, Guy's Grocery Games, Guy's Big Bite and more!

OVER MY SHOULDER

Food: Universal Language

life

by Ann Robson

Food brings us together around a table where we exchange ideas, discuss whatever is on someone’s mind. We’re also making memories and enjoying the food, which usually has a special story.

I remember helping my mother make what we called “tea biscuits” used for strawberry shortcake. Imagine my surprise when I was served ham and biscuits in Kentucky and discovered they were basically the same biscuits, different use.

One of my nephews and his bride gathered favorite family recipes for a booklet they gave everyone at their wedding.

The tortellini soup was in it with a comment from my nephew that he made the soup for his roommates at university and they gave him a standing ovation. At their wedding one of his friends asked me if I was Aunt Ann of the tortellini soup. When I said yes he told me he was impressed.

Soup I can do. Pies I can’t.

Over the years we have entertained business visitors from several countries. Since we were usually in semi-rural areas, A Kentucky friend told of cooking a large country ham. She places to take them for dinner were limited. So Chez Robson always cut a large hunk off the shank. When asked why she was born. My standard fare was a grilled steak, which seemed did that, she said her mother had cooked ham that way. So we to be a favorite. I served acorn squash to an English man and asked her to ask her mother “why?” Turns out her mother did he barely touched it --- squash is considered cattle food. We it to make the ham fit her pan, not for any superior cooking. served a full blown Thanksgiving meal to some Germans From that disclosure, I began to wonder how many things who rarely eat turkey but there were few leftovers. We did we do a certain way because our mothers did it that way. I hamburgers for some Brazilians who quickly began to play have no scientific proof, but my guess is that most of us start soccer with our daughter and neighbors in our side yard. On out with what our mothers have done for years. Gradually as a cold, dreary night we ate pizza around the fireplace with we acquire new gadgets, get a few cookbooks, watch cooking a young Japanese gentleman who had been traveling for a shows, we begin to put our own mark on our cooking. couple of weeks and was delighted to sit around the fire and There’s nothing like a few disasters to make you change your be part of a family for an evening. In every case, food was the method. I cannot make a decent pie crust. I worked very hard reason for being together but the fellowship that developed was priceless. as a young bride trying to make a pie because our parents were coming for dinner. Everything else went well but I Our food culture has changed. We used to go out to eat just couldn’t get the pie. I remember throwing a fistful of dough at for special occasions. Then we’d eat out if we came home a cabinet door and declaring “Never again!” And I have not from work and were tired and we’d go to a favorite spot where even tried since. My rationale is that if God wanted me

to bake pies, He wouldn’t have invented bakeries.

A friend in Detroit gave me a recipe for tortellini soup. I first made it, tripling the recipe, one March break when my brother, twin nephews and a friend were coming to see us.

It’s a hearty soup that makes a meal along with a salad and some crusty bread. They devoured it. Tripling the recipe was necessary. It’s one of those standbys we all have that we make for certain reasons. I usually make it when people are traveling to see us. It has now become an expected dish when family comes.

they served good food quickly. Then we retired and found that cooking for two wasn’t much fun so we began to eat out on a regular basis.

Home cooking is becoming a lost art. I hope we can manage to keep it as part of the joy of being together and savoring good food and equally good company.

Ann Robson is the author of “Over My Shoulder: Tales of Life and Death and Everything In Between.” She can be reached at overmyshoulder@charter.net .

OCTOBER 2019 |

OutreachNC.com 65

OutreachNC asked adults and children our October question. Share your answer on our Facebook page.

If you could be a guest star on any TV show which would it be?

Ru Paul’s Drag Race – that would be my sign that I had made it in life. – Meredith, 17 NCIS. – Terry, 74 Mental Samuri. – Courtney, 23 The Price is Right, but only when Bob Barker was host! – Ethel, 80

Friday Night Lights. I’m watching it all over again now, the whole series, on Amazon.

I’d love to go back to Texas, to Friday night football, just for a night, even if it was TV. – Amy, 43 Dora the Explorer. – Abby, 7

Little House on the Prairie. That was back when television had something of value to say, some good lessons to learn. – Louisa, 72

Andy Griffith. I see it on reruns now. I’d fit it on that show. I’m not sure about the modern shows anymore. – Jim, 93

Wheel of Fortune. – Deb, 62

Grey’s Anatomy, back when McDreamy was on. I could easily have been a patient on an episode under his care. – Jan, 54

Curious George. He has so much fun, even if he gets in trouble. – Sam, 4 The Carol Burnette Show. I always love how they'd try to crack each other up, and were often successful! – Sarah, 28 Pokemon. – Cameron, 7 Alaska: The Last Frontier. I’d figure out how to live off the land. I’d use a snowmobile and hunt for my own food. I’d be a wilderness man.

– Timmy, 10 Ellen. – Dustin, 26

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American Idol. – Sarah Gray, 7

OutreachNC.com | OCTOBER 2019

Planet Earth. I like learning about snakes.

– Gavin, 12 The Good Wife. That show could use a dose of ‘real’ law, but it would also be nice to dress up in fancy clothes and sit in a courtroom with wood paneling. – Stephanie, 57 Boss Baby. – Joshua, 7 Downton Abbey. Just to go to England would be worth it. – Susan, 74

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