November/December 2021 Pinehurst Living

Classical Realist | Holiday Traditions | Pie Season

NOVEMBER/DECEMBER 2021

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Features

NOVEMBER/DECEMBER 2o21

12 Classical Realist

24 Sunday Supper

18 Pie Season

42 A Look Back

Artist Jill Hooper, who grew up in Southern Pines, shares her insights on the unique world of shadow and light.

Lovers of pie rejoice! The great pie season is upon us. Southern Pecan, Sweet Potato Pie, Buttermilk Custard and more. Mmm, mmm.

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The original orange was native to China and sour to the point of inedible. With a few engineering tweaks, however, this fruit became a culinary all star.

Holiday traditions differed depending on where you lived in Moore County in the early 20th century.

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10 From the Editor 28 In Vino, Veritas 30 Life Under Pines 32 Pick of the Pines 40 The Garden

48 Healthy Choices 50 On the Buckle 52 Puzzle 54 On the Green 56 Calendar 59 Sightings

46 Books

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64 Last Impression

ON THE COVER Classical Realism | Holiday Traditions | Pie Season

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend.”

NOVEMBER/DECEMBER 2021

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HAPPY HOLIDAYS!

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- Melody Beattie

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From the Editor

I

n December 1923, President Calvin Coolidge hit a switch that lit up a 48-foot Vermont Balsam fir tree with more than 2,500 light bulbs. It was the first lighting of the national tree in our history.

It cost $5,000 to install underground lighting cables for the trees’ bulbs, and a church choir and a brass quartet of the Marine Band performed.

President Coolidge agreed to push the button to light the tree but refused to speak at the event. In 1924, Coolidge almost put an end to the tradition before it began as he was reluctant to cut down a tree for the event, only agreeing to the ceremony again if a living tree was used.

While the event would eventually become a national tradition symbolizing unity and thankfulness, the original intent was to encourage more people to use electricity. The idea came from Frederick Feiker, assistant to the Secretary of Commerce.

He wrote: “The Society for Electrical Development was interested to have as many people use electric lights at Christmas time as possible, so I thought of this idea of having the National Christmas Tree at Washington, which would stimulate other people to have outdoor Christmas trees. In order to get this started, we had to get the President of the United States to light the tree. If you get the President of the United States two years in succession to do a thing, he will always do it.”

It seems to have helped. In 1920, 35 percent of homes had electricity. By 1930, it was 68 percent.

In 1945, after several years of no tree lighting ceremonies during World War II, President Truman lit the national tree and noted, “This is the Christmas that a war-weary world has prayed for through long and awful years. With peace come joy and gladness. The gloom of the war years fades as once more we light the National Community Christmas Tree.”

In 1983, 7-year-old Amy Bentham wrote the Make-A-Wish Foundation: “The Christmas tree that lights up for our country must be seen all the way to heaven.

I would wish so much to help the President turn on those Christmas lights.” She did just that, joining President Reagan the same year.

The Pinehurst Christmas Tree Lighting will be December 3, and I hope many of you will be able to enjoy this community tradition. In a time of increasing turmoil and division, a tree lighting ceremony can still evoke a sense of community and help narrow, at least briefly, our broadening differences.

Happy holidays!

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NOVEMBER/DECEMBER 2021

PUBLISHER/EDITOR Greg Girard greg@pinehurstlivingmagazine.com PUBLISHER/CREATIVE DIRECTOR Amanda Jakl amanda@pinehurstlivingmagazine.com ADVERTISING SALES Debbie Jordan debbie@pinehurstlivingmagazine.com GRAPHIC DESIGN Steve Jordan COPY EDITOR William C. Nelson OUR GIRL FRIDAY Amanda Oden CONTRIBUTING WRITERS Robert Gable, Sundi McLaughlin, Dolores Muller, Robert Nason, Ray Owen, Sassy Pellizzari, Helen Ross, Whitney Weston PHOTOGRAPHY Moore County Historical Association, Tufts Archives For advertising or subscription inquiries call 910.420.0185 © Copyright 2021. Pinehurst Living is published six times annually by Sand & Pine LLC. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher.

Mailing address: PO Box 5202, Pinehurst, NC 28374 Phone 910.420.0185 www.PinehurstLivingMagazine.com Pinehurst Living will not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.

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A Dance of Shadow and Light

BY RAY OWEN

J

ill Hooper is an old soul, warm and instantly likable, and keenly perceptive of everything she sees. Born in New York and raised in Southern Pines, she is a classical-realist painter living in Charleston, South Carolina, and London.

A gregarious recluse, she is active in the society of her patrons yet retreats to charcoal and paints to render her subjects beautiful in the play between shadow and light.

As a classical realist, Hooper is aligned with an art movement dating from the late 20th and early 21st century that places great value upon skill in drawing and painting. This movement combines elements of 19thcentury realism and classical antiquity, and exhibits a preference for order, harmony and completeness based on the artist’s observation.

From a young age, Hooper enjoyed drawing and worked under Jeffrey Mims, a Southern Pines-based classical realist of international acclaim. She went on to study with Charles Cecil in Florence, Italy, and apprenticed under Ben Long, assisting with his Crossnore fresco in Western North Carolina. “Being an artist was the only thing I was ever good at,” she explains. “I never questioned it.”

“It was wonderful having Jeffrey just down the road from where I grew up,” she recalls. “I would walk right down Massachusetts Avenue and there he was. That was pretty much the highlight of when my mother moved 12 ASOUTHERNSOPHISTICATION

here. Also, my stepfather’s church is right next to Jeffrey’s Studio. It’s a wonderful community and it was easy to concentrate on my artistic studies here.”

“My friend’s family used to own the Jefferson Inn, which was so fun. We’d go to the top floors and play cards. One of my favorite things is the depot and the trains coming through town. It always offers possibility, doesn’t it? Seeing people going to an exciting destination. Sometimes, I’d take the train from Charleston to Fayetteville on my way here.”

“Don’t you love how Southern Pines has been home to such a remarkable number of extremely talented and skilled artists? It’s rather surprising that people like Jeffrey Mims, Paul Brown, Kamille Corry, and so many others are connected to the place.”

As for Hooper, she is the youngest living artist to ever be collected by the Gibbes Museum of Art in Charleston. Her work has been widely exhibited in France, England, and the United States and can be found in numerous private collections. She is also an artist-in-residence at London Fine Art Studios and an instructor at the American College of the Building Arts in Charleston.

A deep believer in fine drawing, Hooper is dedicated to working from life, not photographs.

For her, it comes down to artist and model and the atmosphere around them. Flowing in that sweet spot

PINEHURSTLIVINGMAGAZINE.COM 13

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Jill Hooper teaching children to draw in Jerusalem in 2014.

between control and abandonment is the living pulse she attempts to capture in her renderings.

Many of Hooper’s models have never posed before, so it’s important that she respects her sitter. The faces of her portraits reveal this sensitivity, offering a view that’s authentic and raw, so evident in her work. “I think beauty is something that is genuine, something honest,” says Hooper. “That’s what appeals to me, not necessarily just an attractive person.”

When painting or drawing people, she’s really looking at a subject’s personality and focusing mostly on their eyes. She starts out with an idea of how she wants the person posed, but then they show up and their head tilts to the left, not the right, and they have their own body movement. “I have to adapt to whom I’m with,” she says. “That’s the great thing about working from life. It’s kind of a dance.”

For a major work, a large portrait, Hooper starts with a series of drawings to develop the composition.

For example, if her subject was the Good Samaritan, she might think about how the body moves in generosity—the whole gesture of it. “The great thing about the Good Samaritan, it could be anybody,” she says. It could be someone in Afghanistan or right here on Broad Street, so you just have to consider your overall intention.”

“I am giving myself to it and when it’s going well, the subject has a life of its own and I’m letting it breathe as I become a part of it. It’s like a collaboration, even with an inanimate object such as a clove of garlic.”

“I love chiaroscuro, the strong contrast between light and shadow,” she muses. “I’m always mixing colors and drawing in my head. I suppose it’s a part of my nature. I love my charcoal, the way a line can push and pull, and help something recede or give action. I will pull charcoal right out of my own hearth and draw with it at times for fun.”

“I probably prefer drawings over paintings,” she continues. “Therefore, I need the light and I need the dark equally. Most people prefer painting and for the artist, the light just provides the color. When I paint, I think in light and dark, I don’t really think in color.”

As for inspiration, Hooper is really into Rubens and French painter Honoré Daumier. She also likes Spanish painter Diego Velázquez and she’s always liked Repin, a Ukrainian-born Russian painter. “As he added color, it’s not aggressive,” she says with consideration. “I really like his subject matter—he seems like a sensitive painter.”

“I’m very inspired by the 18th-century French painter Chardin who takes a very common object and puts it in its own vignette. I pull fruit off of the trees in

PINEHURSTLIVINGMAGAZINE.COM 15

season and I love how this common little bruised pear is more beautiful because it’s bruised. I watch how it changes even as I’m painting it. All in all, I’m trying to give everything its own place, its own life.”

Hooper is endlessly refining her technique in a slow and exacting process that requires working all day with few breaks. “I’m very mission-oriented,” she says.

“You have to be if you’re going to be a painter. A piece is done when you can’t figure out what else to do to make it better. I know when a drawing is done, but you have to live with a painting before you’re comfortable signing off on it. You always feel like it could be improved upon.”

In 2014, Hooper traveled in a medical van throughout Palestine and Gaza sketching people, then auctioned off drawings to raise money for St. John of Jerusalem Eye Hospital, a charitable provider treating patients regardless of ethnicity, religion or ability to pay. “I’ve been there many times,” she says. “I see how effective it is as a charity.”

“I want more out of life than painting pretty sunsets and models. I’ve felt as though peace in the Middle East seemed a little out of control. Though this is just a drop in the bucket, it’s helping desperate people that are very poor and taking some edge off of their despair.

Maybe they’ll remember that someone from the US and UK cared enough to fix their eyes.” PL

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’Tis the Season of Pie P

ies have been a staple of the human diet for centuries. The Ancient Greeks are thought to be the inventors of the pastry shell. The first published pie recipe dates back to the Romans for a rye-crusted goat cheese and honey pie. The earliest pies were primarily filled with meat and spices. It’s believed the fruit and sweet pies we are so familiar with today originated sometime in the 16th century. The English believe the first cherry pie was made during the reign of Queen Elizabeth I. While it makes for good storytelling, there were no pumpkin or pecan pies at the first Thanksgiving in 1621, although historians note

that some type of meat pie, fowl or venison, very well could have been part of the meal.

The role of pies in American culinary history evolved as colonists spread across the continent and began utilizing local ingredients. According to Time Magazine, there were three sweet pie recipes published in a cookbook in 1796. By 1947, there were 65 sweet pie recipes published in the Modern Encyclopedia of Cooking.

The apple pie, which we Americans like to call our own, also originated in England, with the first printed reference made in 1589. Some of our readers were kind enough to share their pie recipes for the holiday season. It is, after all, pie season.

Southern Pecan Pie

Buttermilk Custard Pie

Ingredients 1 unbaked 9 inch pastry shell 1 ½ cups pecan halves 3 eggs 1 Tablespoon butter 1 cup dark Karo syrup ½ teaspoon vanilla (I always add more) 1 cup sugar 1 Tablespoon flour

Directions Heat oven to 350 F. Arrange pecans in bottom of pie shell. Beat eggs until light. Add butter, corn cyrup and vanilla. Stir until blended.

Combine sugar and flour and blend with egg mixture.

Pour over nuts in pie shell and let stand until nuts rise to the surface. Bake for 45 minutes.

Ingredients 1 unbaked pie shell 2 cups buttermilk 1/2 cup butter 1 cup sugar 3 Tablespoons flour 3 eggs, separated

Directions Mix flour and sugar together dry. Beat yolks lightly, add sugar and flour. Add this to buttermilk. Beat whites stiff, add to mixture last.

Pour into unbaked pastry shell. Bake about 30 minutes at 350 degrees or until crust is brown and filling firm.

submitted by Judie Wiggins

submitted by Ellene Place

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Spicy Sweet Potato Pie

Crook's Corner Atlantic Beach Pie

Ingredients 1 unbaked pie shell 1½ cups mashed cooked yams 3 eggs, beaten 3/4 cup dark brown sugar 1 tsp cinnamon ½ tsp ginger ½ tsp cloves 1/4 tsp nutmeg 3/4 tsp salt 1 2/3 cups undiluted evaporated milk Whipped cream

Directions In a large bowl, combine the mashed yams, beaten eggs, sugar, spices, and milk. Beat until well blended, preferably with an electric mixer. Pour this mixture into the pie shell and bake in a preheated 375 F oven for 55 minutes. Cool before serving and garnish with whipped cream.

Ingredients 1½ sleeves of saltine crackers ⅓ to ½ cup softened unsalted butter 3 tablespoons sugar 1 can (14 oz) sweetened condensed milk 4 egg yolks ½ cup lemon or lime juice, or a mix of the two Fresh whipped cream and coarse sea salt for garnish

Directions Preheat oven to 350 F. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough.

Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.

While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

created by Anna Thomas, submitted by Karen Caulfield

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created by Bill Smith, submitted by Charlotte Lammers

Photo by Photography by Tiffany

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Blueberry Custard Pie submitted by Amanda Jakl

Ingredients 1 unbaked pie crust 1 cup sour cream 3/4 cup sugar 1 egg 2 Tablespoons all-purpose flour 2 teaspoons vanilla 1/4 teaspoon salt 2 1/2 cups fresh blueberries Streusel topping 1/2 cup brown sugar 1/3 cup all-purpose flour 1/4 cup butter softened 1/2 cup chopped pecans

Directions Preheat oven to 400 F. Prepare 1 single-crust pie crust and line a pie plate with it, trimming and folding edges under and crimping into a decorative scallop with your fingers. Set aside.

In a large bowl, mix the sour cream, sugar, egg, flour, vanilla and salt until smooth. Gently fold the blueberries into the custard mixture. If you stir the blueberries in too vigorously your whole pie will turn purple! Pour into the unbaked pie crust and bake in for 25 minutes.

Streusel topping: In a medium bowl combine the brown sugar and flour. Mix in the butter with a pastry cutter or just using your hands until crumbly. Mix in the chopped pecans.

When the pie crust and blueberry custard filling has baked for 25 minutes, pull it out of the oven and sprinkle the streusel over the top of the pie. Bake for an additional 15-20 minutes or until filling is set and topping is brown. Watch your crust to make sure it doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking to protect the edges of the pie from burning. Remove from oven and let pie sit for at least 30 minutes before serving.

Upside Down Apple Pie submitted by Terry Nanney

Ingredients 6 Tablespoons butter, melted, divided 1/2 cup packed light brown sugar 1/2 cup chopped pecans 1 package folded refrigerated pie crusts 1 cup granulated sugar 1/3 cup all-purpose flour 3/4 teaspoon ground cinnamon 5 large Granny Smith or other firm apples, peeled, cored and cut into 1/2-inch wedges

Directions Preheat oven to 375 F. Coat a deep-dish pie plate with cooking spray and line with with waxed paper. Coat the waxed paper with cooking spray. In a small bowl, combine 4 tablespoons butter, brown sugar and pecans; mix well and spread evenly over the bottom of the pie plate. Unfold one pie crust and place it in the pie plate, pressing the crust firmly against the nut mixture and sides of the plate. Set aside.

In a large bowl, combine the granulated sugar, flour, cinnamon, and the remaining 2 tablespoons butter; mix well. Add the apples and toss gently to coat. Spoon into the pie crust.

Unfold the second pie crust and place over the apple mixture. Trim, pinch the edges together to seal, and flute, if desired. Using a knife, cut four 1-inch slits in the top crust. Bake for 60-75 minutes or until the crust is golden. Carefully loosen the waxed paper around the rim and invert the pie onto a serving plate while still hot. Remove the waxed paper and allow to cool slightly, then cut into wedges and serve warm. Or allow to cool completely before serving.

Southern Sweet Chocolate Pie submitted by Brooklyn Smith

Ingredients 1 package Baker's German Sweet Chocolate 1/4 cup butter or margarine 2 cans (5 oz. each) evaporated milk 1 cup sugar 3 Tbsp. cornstarch 1/8 tsp. salt 2 eggs 1 tsp. vanilla 1 frozen deep-dish pie crust (9 inch), thawed 1 cup flake coconut 1/2 cup chopped pecans

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Directions Heat oven to 375 degrees. Cook chocolate and butter in medium saucepan on very low heat until melted, stirring constantly. Remove from heat; gradually add milk, stirring constantly until well blended.

Combine sugar, cornstarch and salt in medium bowl. Whisk in eggs and vanilla.

Gradually whisk in chocolate mixture. Pour into crust; sprinkle with coconut and nuts.

Please note filling willP almost completely fill crust.

L Bake 45 minutes or until top is puffed and browned, covering pie loosely with foil after 30 minutes. Filling will be soft, but will set while cooling. Cool 15 minutes, then refrigerate 4 hours.

Tony Barnes

Photo by Bobby Hancock

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SundaySupper

by ROBERT NASON

24 ASOUTHERNSOPHISTICATION

Oranges T

he orange tree first bloomed in China producing a small, inedible fruit. Indeed, according to genetic testing, the sweet, juicy version of the orange we know today never grew in the wild, but was engineered in ancient China. It’s believed traders and explorers brought the “China apple” to Europe during the 16th century.

Before the fruit traveled across continents, the color we know as orange was called yellow-red due to the lack of the color in nature (pumpkins had yet to be discovered and carrots had yet to be engineered into the color). When the orange fruit did arrive in Europe, in Old French the fruit was called orenge, taken from Arabic, which calls the fruit naranj. It was eventually adapted by the English to orange to describe both the fruit and the color.

Ponce de Leon is credited with planting the first orange tree in the Americas near modern-day St. Augustine, Florida. Today, oranges are the most commonly grown fruit in the world and there are more than 600 varieties. While Florida is the largest grower of oranges in the U.S., Brazil is the largest grower in the world, producing about half of the world’s orange juice.

Packed with Vitamin C, potassium and fiber, oranges help improve digestion, regulate blood sugar and yield a powerful age-fighting antioxidant. In the kitchen, oranges are one of the more versatile fruits for cooking and can accompany a plethora of foods, from breakfast and salads to dinners and desserts.

Orange Chicken

modernhoney.com / Serves 4

Ingredients

Sauce 1 cup orange juice 1/2 cup sugar 2 tablespoons rice vinegar or white vinegar 2 tablespoons soy sauce 1/4 teaspoon ginger 2 garlic cloves, finely diced

1/2 teaspoon red chili flakes Orange zest from 1 orange 1 tablespoon cornstarch

1/3 cup cornstarch 1/3 cup flour Oil for frying

Chicken 4 boneless skinless chicken breasts cut into bite-size pieces 3 eggs whisked

Garnish Green onions Orange zest

Directions

Orange Sauce: In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.

In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

Chicken: Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.

Whisk eggs in shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.

Heat 2–3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 F. Working in batches, cook several chicken pieces at a time. Cook for 2–3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.

Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired. Serve over white rice.

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SundaySupper Orange Dream Bars

crazyforcrust.com / Yield: 24 bars

Ingredients Crust 1 cup unsalted butter 2 cups all-purpose flour 1/2 cup granulated sugar 1/4 teaspoon salt Filling ½ cup fresh squeezed orange juice

Zest of 1 orange 1 teaspoon orange extract 1 1/2 cups granulated sugar 1/4 cup all-purpose flour 1/2 teaspoon baking powder 4 large eggs Powdered sugar for topping

Directions

Mandarin Orange Salad delish.com / Serves 4

Ingredients 3 cups baby spinach 3 cups arugula 1 (11-oz.) can mandarin oranges, drained 1 cup toasted walnuts 3/4 cup dried cranberries 1/2 cup shaved Parmesan Pinch of flaky sea salt Red onion, optional

For Dressing 2 tablespoons red wine vinegar 1 tablespoon orange juice 1 tablespoon honey 2 teaspoons poppy seeds 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Kosher salt Freshly ground black pepper

Preheat oven to 350 F. Line a 9-inch x 13-inch pan with foil or parchment paper and spray with nonstick cooking spray.

Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.

A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender.

You can also do this with a whisk in a large bowl.

Carefully pour filling evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20–23 minutes. Cool completely before dusting with powdered sugar and slicing into bars.

Notes: Don't strain the fresh squeezed juice. That pulp adds flavor!

Make sure your crust is compacted firmly. Any holes in the bottom can cause the filling to leak through, ending in upside down bars. For crunchier crust, bake it for 22 minutes before topping.

Directions In a large bowl, toss together spinach, arugula, mandarins, walnuts, and cranberries.

In a medium bowl, whisk together red wine vinegar, orange juice, honey, poppy seeds, and mustard. Slowly pour in oil while whisking until incorporated. Season with salt and pepper.

Pour dressing over salad and toss to combine. Top with Parmesan and a pinch of sea salt.

Orange Cheesecake Breakfast Rolls tasteofhome.com / Yield: 2 dozen

Ingredients 2 packages active dry yeast 3/4 cup warm water 1 3/4 cups warm 2% milk 1 cup sugar 2 large eggs, room temperature 3 tablespoons butter, melted 1 1/2 teaspoons salt 7 to 8 cups all-purpose flour

Filling 1 package soft cream cheese 1/2 cup sugar 1 tablespoon thawed orange juice concentrate 1/2 teaspoon vanilla extract Glaze 2 cups confectioners' sugar 3 tablespoons orange juice 1 teaspoon grated orange zest

26 ASOUTHERNSOPHISTICATION

Directions In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18-inch x 7-inch rectangle. Spread half the filling to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13-inch x 9-inch baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 350 F. Bake rolls for 25-30 minutes or until golden brown.

Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. PL

Why Limit happy

to an hour?

Maple SMoked CinnaMon old FaShioned 2 teaspoons maple syrup* 1 teaspoon water 1-2 dashes of Old Forester Smoked Cinnamon Bitters* 2 ounces bourbon Orange peel Add the maple syrup, water, and bitters to the bottom of an old-fashioned glass. Add ice and bourbon and stir.

Rub a piece of orange peel around the rim of the glass then drop in.

*Available at The Purple Thistle

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In Vino, Veritas

Not Just a Bottle

By Sassy Pellizzari

W

e recently co-hosted a fabulous wine dinner at Elliott’s On Linden. The chef outdid himself and the plates were spectacular, pairing perfectly with wines we selected from Italian regions such as Lombardy, Abruzzo and Piedmont. The 30 guests were seated together at one long, lovely table and they were all in the most jovial of spirits, truly enjoying being out, socializing, tasting fantastic dishes and unique wines. They were quizzical and curious in learning about the winemakers, the faces behind the wines and all that goes into it.

One particular question came as I was pouring the Amarone. A guest asked me why there wasn’t such a huge imprint at the bottom of the bottle, where one’s thumb would usually rest when holding the bottle. As you may notice with some wines, the bottle may have a very large imprint at the bottom and with others, there is hardly a hump. This inspired me to delve into different bottle shapes and their history.

Like with the cork, there exist many different solutions when choosing the bottle of wine. The relationship between the wine and the bottle takes a 28 ASOUTHERNSOPHISTICATION

long road with much history, but there is also room for experimentation in a modern world.

The standard bottle is the one that is mostly associated with wine: 750 ml, not too thick and not extra tall. Half bottles (375 ml) and magnums (1.5 l) are also seen on the shelves, but are not as common. This classic bottle that you see used with most wines is known as Bordolese because it originates from the Bordeaux zone.

It is traditionally dark for red wines and transparent for white or rose wines. Its cylindrical form is designed to allow potential residues to stay at the bottom and avoid entering the glass. Stemming from this classic is the big brother, the Bordolese with a tall neck. This is considered slightly more elegant and was historically reserved for higher end wines.

The Borgogna bottles were also born in France, but in the Burgundy region. It has a simple form, larger at the base and with a tall neck. You will also find these to be tinted for red wines and transparent for whites or rose and is commonly diffused among all types of wines.

Bottle shapes very similar to this from Italy are the Albeisa for red, which was born in the Piedmont region

and gets its name specifically from the town of Alba, and the Marsala for white wines and fortified wines, but with tinted glass.

You can clearly recognize a sparkling wine by the shape—just the image of it brews an idea of a party and there is even a champagne bottle emoji! This shape originated in the Champagne region and the glass is thicker than the other bottles in order to be resistant to carbonation and pressure of the bubbles. It also means that the bottles are much heavier so make sure to use your legs and abs when lifting a case of bubbly! There is also a fancy big brother to this, a Champagne Cuvée size bottle which is thicker and has a longer, skinnier neck than the regular champagne bottles.

The Rhine Alsatian bottles come from Germany and are used mostly for just white wines. This is the taller, skinnier bottle which is designed for simple whites that have little sediment and, therefore, do not need the fat bottom rim to collect it. This form is also used for dessert wines and sweet wines.

Finally, the Bocksbeutel or Pulcianelle is characterized by a form with a large belly and a very large “thumbprint” which was part of our discussion at the dinner at Elliott’s. This style, born in France, is generally reserved for very big red wines, wines that typically have a lot of sediment. The thumbprint creates a circular gorge at the bottom where the sediment can fall, and, therefore, not get poured into a glass.

With all of the traditional options for glass bottles, it has been interesting to watch the “bag in box” trend unfold recently. Seemingly new, the patent for this was actually created in the U.S. back in the 1950s. Recently its popularity seems to have grown because of online purchases and feasibility of shipping. Additionally, another popular wine container evolution is the can, which has gained popularity in the younger crowd for its feasibility in transport as well as its easy-to-open and easily recyclable form.

It is possible that just the shape of the bottle influences which wines we purchase. Personally, Alsatian whites are my favorites, so when I see that tall, pointy bottle with no round belly, I am immediately intrigued.

That’s just the first step, however, in choosing as there are many other factors in selecting a wine. But, like the wine in the glass, it is all a personal preference. Some days you might choose the wine by the label and that is absolutely fine—there are no rules when it comes to shopping for wine! PL Sassy Pellizzari lived in Italy for more than 13 years, where she developed a passion for and knowledge of Italian wines. She and her husband, Paolo, are the owners of Bacco Selections, a Pinehurst-based company specializing in fine wine importing and distributing.

The Village Chapel The Village Chapel is an interdenominational church welcoming and embracing all Christians.

Sunday Worship Services 8:15 am - Communion Service 9:30 am - Family Service 11:00 am - Traditional Service

Sunday Radio Broadcasts WIOZ 550 AM - 8:00am WLHC 103.1 FM - 8:30 am

You’re Welcome Here!

10 Azalea Road • Pinehurst, NC tvcpinehurst.com • 910.295.6003 info@tvcpinehurst.com

All I want For Christmas...

135 Beverly Lane (next to Fresh Market)

910.684.8546

Monday - Friday 11 - 5 Saturday 11 - 4

PINEHURSTLIVINGMAGAZINE.COM 29

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Life Under Pines

New Traditions, and Old

By Sundi McLaughlin

T

radition (cue the Fiddler on the Roof Soundtrack) … we all have them. The thing with family traditions is when you grow up with them daily, yearly, etc., they seem completely normal. But when you introduce your holiday traditions to others, it is only then that you realize how nuanced and possibly bizarre are those things which, though endearing to you, might not translate. These moments are dramatically highlighted during the holiday months. We are passionate, willful and irrational when it comes to these childhood memories and we want them carefully recreated every year to commemorate the perfect holiday.

This passion and strict adherence to custom is never more on display than when you sit down for a Thanksgiving meal with a group outside of your family bubble. If you have had the misfortune to host a large party for Thanksgiving, the bizarre, food-specific requests can go on forever. They don’t want to know if there will be stuffing, they want to know if it is cornbread, French bread, meat or meatless. These aren’t just side dishes, these represent a person, a moment in time, a place … and it’s serious!

Each culinary plea is asked with anticipatory glee and before

30 ASOUTHERNSOPHISTICATION

you know it you are making two different styles of turkey and 51 randomly requested side dishes. Grandma Gloria’s cottage cheese Jell-O salad, Aunt Linda’s cold oyster stew, Uncle Mike’s father’s mother’s marshmallow green bean casserole with just a hint of cayenne (eye roll). It goes on and on. I used to attempt to bring those recipes to life only to be met with polite disappointment.

The thing is, none of us think our family dishes or drinking habits are unusual until we drop our guards and invite others to share the love for the meat Jell-O your Grandma Ethel makes every Christmas Eve. Even though you could make it anytime, you only eat Grandma’s version one night a year. Then you watch the attentive, smiling faces turn to horror at how strange meat Jell-O sounds, and maybe there is a reason you have never seen that particular dish on a menu anywhere, ever.

A friend of mine used to love her dad’s Spam cracker casserole but it never occurred to her everyone in the world didn’t eat the same thing until she saw her friends reaction when describing it. Another friend of mine only celebrates Christmas breakfast and never has enjoyed a holiday family dinner, which I cannot fathom; however, it’s probably a smart approach. My mom grew up eating a fancy oyster cocktail on Christmas Day

at her grandma’s house, but realized very recently oysters are not local to Idaho and therefore they were probably from a can. She doesn’t care, though. She still remembers it as being fancy and delicious.

Growing up, my family Christmas went a little something like this: Christmas Eve after church, a small group of friends and family would come over to my folks’ house for a party. I grew up Southern Baptist so drinking alcohol was not allowed and I never even considered it odd until my soon-to-be in-laws came over and the look on their faces when they realized they would be remaining sober for the evening still haunts my dreams.

After everyone left for the night my brother and I were allowed to choose one gift to open and then my Dad would read either The Night Before Christmas or the story of Jesus’ birth. Christmas morning, my parents, brother and I would open gifts one at a time. We listened to Christmas music and then played with our gifts until it was time for our midday feast! My mom and I would fry up shrimp and my dad would grill steaks on the BBQ. We would load up our baked potatoes, throw in a few side dishes and a million pies my dad would make from scratch, and then eat until gorged. Completely magical!

We lived in Florida, so we could run outside in the sunshine and play with whatever toys our friends were gifted with that day. We played until it broke or someone went

“

If you happen to find yourself away from

home this year and are lucky enough to be invited into

someone else’s

lair, do your best to let go of your

familial notions, keep an open

mind and stay in the present.

home in tears, at which point, my brother and I would return home, eat more pie and go to sleep with a belly full of pie and shrimp—heaven! Now when I tell people I used to look forward to fried shrimp for Christmas I get a sideways look and judgement.

I remember years ago spending Christmas morning with my first serious boyfriend and his family. It was utter chaos! Everyone woke up, ripped open presents at once, no one saying thanks or even acknowledging who it was from.

I just sat there watching the carnage in horror. It seemed greedy and lacking any sort of decorum.

You see, that’s the other thing your tradition gives you—self-righteous superiority with the steadfast belief your ways are better than anyone else’s. One can get real cocky until realizing they are having just as much fun as you did in your environment, even if they are animals (obviously).

If you happen to find yourself away from home this year and are lucky enough to be invited into someone else’s lair, do your best to let go of your familial notions, keep an open mind and stay in the present. You never know what fun, new ideas or recipes you might discover and even incorporate into your future personal traditions, like my addition of booze. Let yourself evolve because I have seen the disappointment first hand.

Trust me, no one will make grandma’s Jell-O salad like she did.

But don’t focus on that. Focus on the people around you, the kindness of others, and if all else fails bring a flask and fake it till you can get home and try out one of those family recipes for yourself. And call your mom and ask for advice.

Moms love that.

In the words of Thomas Wolfe, “You can’t go home again”, but just maybe you can find a new one, bring along your oddball traditions and fill your life up with people and things that make you PL As feel as excited as a kid on Christmas morning. for me, I will be frying up some shrimp and eating pumpkin pie right here Under the Pines ….

Sundi McLaughlin is a proud military wife and small-business owner of Mockingbird on Broad in Southern Pines.

PINEHURSTLIVINGMAGAZINE.COM 31

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of

NOVEMBER/DECEMBER 2021

PICK

THE PINES

IMPERIAL PEARL NECKLACE AND EARRINGS Prices vary, Heavenly Pines Jewelry & Design

BECK PIXIE HANDBAG $299, Eve Avery

KINROSS SWEATER Prices vary, Cool Sweats

BECK WALLET IN METALLIC GOLD $150, Eve Avery

LINDA CONSTANTINI NECKLACES Prices vary, Eve Avery

Christmas in the air.

– W.T. Ellis

TIANA BEADED HANDBAG $168, DuneBerry

32 ASOUTHERNSOPHISTICATION

❛❛

Christmas ❛❛in theIt isheart that puts

SOUTHERN GATE CUFF BRACELET Prices vary, Heavenly Pines Jewelry & Design

BECK COIN WALLET $50, Eve Avery

DIAMONDS BY THE YARD BRACELET Prices vary, Heavenly Pines Jewelry & Design

ANNE-MARIE CHAGNON RING $78, Eve Avery

JULIE RYAN EARRINGS $106 & $98, Courtney's Shoes

→

COLOR BLOCK FLOWER VASE Prices vary, Lavender ReStyle Market

VANELI MARINA BOOT $198, Courtney's Shoes

→

DOLCE VITA HUEY H2O $146, Courtney's Shoes

KEW PLANTERS AND HOME FRAGRANCE Prices vary, Lavender ReStyle Market

ALI MILES TUNICS Prices vary, Clothes Horse

❛❛The world has

grown weary through the years, but at Christmas, it is young.

❛❛

– Phillips Brooks

COSMETIC CASE Prices vary, Courtney's Shoes PANIER DES SENS HAND CREME $8 each, Purple Thistle Kitchen & Co.

PINEHURSTLIVINGMAGAZINE.COM 33

PICK

of

THE PINES

NOVELTY GOLF BALLS $15, Lily Rose

JO-LAMMIE 1/4 ZIP PREPFORMANCE PULLOVER $115, DuneBerry JO-HAINEY PREP-FORMANCE BUTTON DOWN SHIRT $115 each, DuneBerry FIRE STARTERS $58, Lily Rose

VINEYARD VINES BELTS $58 each, DuneBerry

❛❛Christmas magic is silent.

You don't hear it–you feel it. You know it.

You believe it.

❛❛

– Kevin Alan Milne

→

SWELL CARAFE AND ICE BUCKET $50 & $60, Lily Rose

→

GOLF CART DECANTER SET $150, Purple Thistle Kitchen & Co.

34 ASOUTHERNSOPHISTICATION

THE FURNITURE BIBLE $35, Lily Rose

101 RUMS TO TRY $25, Purple Thistle Kitchen & Co.

135 NE Broad St, So. Pines 910.315.1280

FOUND & NEW

•

Tuesday - Friday 11am-5pm Saturday 10am-5pm

•

VINTAGE & RESTYLED

L av e n d e r R e s t y l e M a r k e t . c o m

PINEHURSTLIVINGMAGAZINE.COM 35

PICK

of

THE PINES

FARMHOUSE CANDLE $27, Lily Rose

PEA SHOOTERS $15, Lily Rose

BUSY TRAIN BOOK $24.99, Bump & Baby

SANTA FIGURINE $70, Lily Rose

GOURMET HOT CHOCOLATE $10, Purple Thistle Kitchen & Co.

MAMA SAID MUG $22, Lily Rose

SUPERSOFT PLUSH WOODLAND FOX $27.50, Bump & Baby

WIPE-CLEAN ACTIVITY BOOKS $7.99 each, Bump & Baby

36 ASOUTHERNSOPHISTICATION

SANTA STADIUM CUPS WITH LID AND STRAW $15 for set of 8, Purple Thistle Kitchen & Co.

910.693.1277

E V E

A V E R Y

131

N NE E B BR RO OA AD D S ST TR RE EE ET T S SO OU UT TH HE ER RN N P P II N NE ES S N NC C PINEHURSTLIVINGMAGAZINE.COM 37

PICK

of

THE PINES

HOLIDAY DOG TOYS Prices vary, Cared for Canine & Cat

SCENTSICLES IN FIR Prices vary, Lily Rose

DIRTY PAWS DOG SHAMPOO $9, Lily Rose

DOG MOM TEA TOWEL $15, Purple Thistle Kitchen & Co.

HOLIDAY DOG TREATS Prices vary, Cared for Canine & Cat

➺

Shop the Stores

Bump & Baby 3 Market Square, Pinehurst thebumpandbaby.com

Courtney's Shoes 135 Beverly Lane, Southern Pines courtneysshoes.com

Lavender Restyle Market 135 NE Broad Street, Southern Pines lavenderrestylemarket.com

Cared for Canine & Cat 1150 Old US Hwy 1, Southern Pines caredforcanineandcat.com

DuneBerry 120 Market Square, Pinehurst duneberry.com

Lily Rose 122 W Main Street, Aberdeen jackhadden.com

Clothes Horse 163 Beverly Lane, Southern Pines facebook.com/clotheshorseofspines

Eve Avery 131 NE Broad Street, Southern Pines eveavery.com

Purple Thistle Kitchen & Co. 100 Magnolia Road, Suite 102, Pinehurst purplethistleshop.com

Cool Sweats 105 Cherokee Road, Pinehurst coolsweatspinehurst.com

Heavenly Pines Jewelry & Design 45 Dowd Circle, Pinehurst heavenlypinesjewelry.net

38 ASOUTHERNSOPHISTICATION

Make your yard

mosquito free!

A West CoAst LifestyLe Boutique

CoolSweats in the Village of Pinehurst 910.295.3905 105 Cherokee Rd. Pinehurst, NC

Call 944-2474 NC License #277PW • Art Parker, Owner aparker@nc.rr.com

214 N. Poplar St • Aberdeen, NC aberdeenexterminating.com

“No one is useless in this world who lightens the burdens of another.”- CHARLES DICKENS

United Way supports local nonprofit programs in education, financial stability, and health. Your donation to United Way mobilizes resources to help local families, children and individuals through unexpected setbacks and life challenges. Your gift ensures hope and opportunity to thrive right here at home.

Give Moore Local

Give securely online: UnitedWayMoore.com Text to Give: (910) 915-8275 Payroll Deduction At Work or Mail a Check to: UWMC, PO Box 207 Southern Pines, NC 28388 Phone: (910) 692-2413

Gifts to United Way are tax deductible.

PINEHURSTLIVINGMAGAZINE.COM 39

PL

The Garden

Witch hazel

BY DOLORES MULLER

T

he aroma of witch hazel transports me back to memories of my childhood. My grandma used it for just about everything. When I came in with a bug bite, I can still hear her say to me, “Rub some witch hazel on it, honey.” Not just bug bites, but rashes, sunburn or any skin irritation or inflammation was treated with witch hazel. I guess grandma knew what she was talking about. Native Americans have long used the leaves and bark of the witch hazel tree for many folk remedies. It contains tannins, oils and other substances that lessen inflammation, draw tissue together and slow bleeding.

Witch hazel is produced from the leaves and bark of the North American witch hazel shrub, hamamelis virginiana, When distilled and combined with alcohol, the aromatic oil extracted from the bark of the shrub makes a soothing and mildly astringent lotion. Today it has many uses, including relieving inflammation and sunburn, reducing skin irritations and treating hemorrhoids.

Witch hazel is easy to grow. The shrub or small tree has arching branches generally growing as a dense, multi-stemmed clump. They can reach 30 feet high and 15 feet wide at maturity and are more often referred to as a tree owing to their size. The plant sets out pretty yellow ribbon-like flowers in the fall or early winter that are fragrant. These beautiful tissue paper-like flowers are generally blooming when nothing else is flowering. Most years, mine blooms in January or February. Growing witch hazel is easy since it requires very little care. They like part shade as they are considered an under-story plant, but full sun forms fuller, more symmetrical plants. It loves most any soil type but the long-lived witch hazel performs best on moister sites. It tolerates wet soils, pollution, shade and poor soil.

As a bonus, it is a native plant. With the emphasis on native plants these days, this is a good one to add to your landscape. PL

40 ASOUTHERNSOPHISTICATION

PINEHURSTLIVINGMAGAZINE.COM 41

PL P L

A Look Back

Our Holiday Season Story by Ray

Owen / Images courtesy of Moore County Historical Association

I

t’s hard to imagine today, but when our nation was founded we had no universally celebrated holidays aside from Independence Day and Washington’s Birthday.

In those early years, people saw themselves first as citizens of their state and regionally distinct as New Englanders, Westerners and Southerners. Below the Mason-Dixon line, Thanksgiving was totally eclipsed by Christmas, a holiday increasingly popular in the 19th century.

Thanksgiving, as we know it today, was not officially recognized in North Carolina until 1849. The previous year, Governor William Graham called on the legislature to establish the holiday as: “A season for kind, social sentiment; for the forgiveness of injuries; for acts of good neighborhood; and especially for the charitable remembrance of the poor.”

While 1849 marked our first official Thanksgiving, in 1758 North Carolina Royal Governor Arthur Dobbs proclaimed a day of fasting and prayer following the French and Indian Wars, and President George Washington asked the Continental Congress to declare a day of thanks after the American Revolution.

The date of observance differed from state to state until 1863 when Abraham Lincoln formally designated the last Thursday of November as Thanksgiving Day, but because of the ongoing Civil War and its aftermath, a nationwide celebration was not realized until the 1870s. Still, many Native Americans are understandably averse to aspects of the holiday.

During the 18th and 19th century, the Yuletide was celebrated in parts of North Carolina as “Old Christmas.”

This custom came about after the British adopted the Gregorian calendar in 1752 and Christmas was moved to December 25. Many colonists refused to accept the change and continued to celebrate the Nativity on January

42 ASOUTHERNSOPHISTICATION

6, commemorating the day when the Wise Men came to adore baby Jesus, bearing gifts of gold, frankincense and myrrh.

Traditions varied, and in some communities Old Christmas lasted for twelve days, counted from sundown on the evening of December 25 until the morning of January 6. Santa arrived on Christmas Eve with a tree and presents once the children went to bed, and the decorations were left up until the twelfth day.

This was a period of great revelry, sometimes called “Breaking up Christmas,” with families taking turns hosting music, dancing and dinners in their homes. Other festivities included the blessing of fruit trees and going out at daybreak to watch livestock kneel in remembrance of the Nativity.

While the tradition of Old Christmas died out in most areas, the holiday is still observed to some degree in the Outer Banks region and parts of western North Carolina in a more secular than religious form.

After the turn of the 20th century, how you celebrated Christmas in Moore County depended on where you lived. At Jugtown in the Seagrove area, children were given handmade dolls, carved wooden guns and homespun clothing. An apple or orange was a special treat, along with a piece of store-bought candy.

By contrast, the Sandhills resorts were illuminated in their own spirit, their inns filled with many classes of people—from the very rich to the respectable poor. Finely appointed trains pulled into the Southern Pines depot six or more times a day, the new arrivals longing for escape from the icebound shores of the North.

To the native population, Pinehurst and Southern Pines seemed to have dropped down from the sky into a sea of sand, adorned with an abundance of evergreens and crimson-berried holly, their winter festivities coming on

thick and fast as the little towns made ready for the holidays.

The smell of cedar filled the air as stores filled with toys, silver and glass, confectioneries, fruits and fine cakes and fattened turkeys. Standing out among the offerings were boxes of local greenery for mailing to friends up North—pine boughs and cones, holly, mistletoe, cotton and persimmons—packed neatly into squares.

This tradition began in the late 19th century when Sandhills residents gathered cartloads of woodland greenery and flowers as gifts for shipping north to those who had aided in constructing churches and schools and other public buildings.

In those early days, countryfolk welcomed resort guests to holiday celebrations at area churches. A carriage ride from a local inn cost a quarter, and oftentimes twice the anticipated audience turned out and couldn’t all fit in the sanctuary. The Southern practice of having a decorated tree outside in the open air dazzled the Northerners. Adorned with small flags, ornaments and popcorn strings, it was indeed a wonder.

In the Village of Pinehurst there were often record crowds who enjoyed an array of fine dinners and

PINEHURSTLIVINGMAGAZINE.COM 43

A Look Back

Right, Jugtown Christmas, circa 1926.

dances and other formal affairs. The younger guests produced a special section of The Pinehurst Outlook newspaper called “Pinecone” featuring their cotillions, vaudeville entertainment, burlesque ball games and minstrel shows. Holiday golf tournaments attracted many entrants and there was an indoor putting contest on a green made of red carpet.

The Holly Inn was a spectacle to behold with twin trees embellished in crimson bells and sparkling tinsel, flanked by bright-berried holly. Running down the middle of the hall were streamers of English ivy and large red bells at four corners. A big cluster of mistletoe hung in the center with stockings hung over the fireplaces. An orchestra played and gifts under the trees included tin jewelry and small china dolls for the ladies, along with little tin guns for the men.

The Pinehurst Village Hall was said to be a “bower of beauty”—transformed with holly and evergreen boughs and painted pine cones for resort workers and their families. A Christmas tree dominated the room, and on its branches rested brightly colored paper flowers, gild paper trimmed with lace with wax tapers supported by twisted pieces of tin. Over the tree was a star of ground glass, casting a certain glow shared by everyone.

Originally celebrated more at public gatherings, Christmas changed after World War II as families began choosing their own way to observe the holiday.

Christmas became increasingly commercial with the advent of radio and television marketing, leading to the traditions we know today. PL

44 ASOUTHERNSOPHISTICATION

Pinehurst Dermatology Welcomes Timothy Pearson, MD, FAAD Dr. Timothy Pearson is a Board-certified Dermatologist performing both medical and surgical dermatology.

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R R EE LL II EE FF •• C CO OR RR R EE C CT T II O ON N •• R R EE H HA AB B II LL II T TA AT T II O ON N 315 PAGE ROAD N. #11, PINEHURST 910.295.1215 PINEHURSTCHIRO.COM

Monday - Wednesday 8am - 5pm Thursday 8am - 12pm Friday 8am - 5pm PINEHURSTLIVINGMAGAZINE.COM 45

PL

Books

Playing A Part

By Robert Gable

S

ome celebrities seem bigger than life. Some celebrities are not what they seem. Cary Grant was an oversized figure from Hollywood’s Golden Age. He cut a dashing, suave character on the silver screen for more than 30 years—and got out while at the top of his game. How much of the persona was real, and how much was Hollywood hokum is still being debated some 35 years after his death. In his latest book, Cary Grant, Scott Eyman does a creditable job of exploring the complex human being behind the movie-star mystique.

Eyman covers all the aspects of Grant’s life and times, private and public. He uses extensive research and quotes from directors, producers, movie stars, relatives, wives and friends to fill out his portrait of the man born Archibald Leach in Bristol, England. Eyman has also written about John Wayne, directors John Ford and Cecil B. DeMille, and producer Louis B. Mayer.

From humble beginnings, Grant went on to the kind of riches and fame that only Hollywood can deliver. It came with a personal price, though. Long hours of work and shrewd calculations upholding his “Cary Grant” image occupied his whole life. He always felt Cary Grant was his greatest role. Late in his life he reflected, “He’s a completely made-up character and I’m playing a part. A friend told me once, ‘I always wanted to be Cary Grant.’ And I said, ‘So did I.’ In my mind’s eye, I’m just a vaudevillian named Archie Leach.” As Eyman notes in the prologue, “His specific genius was to project a consistent image of style and grace … with a little something extra.”

His unhappy childhood, as an only child to a “manic” mother and an alcoholic father, made for hard times with little money. At age 14 he happily left school and joined a traveling British troupe of acrobats. That was his ticket out of Bristol and a chance to start his acting career. By 1920 he was a tumbling acrobat and an integral part of the troupe. He went to America, immersed himself in New York City vaudeville, and never looked back.

In New York, Archie Leach came up with his distinct manner of speaking and in 1927 he made it to Broadway, before heading to California in 1931. He was going to be in the movies, and his new name would be Cary Grant. In California, he befriended David Niven. Eyman notes, “Niven’s standard line would be that when he started in Hollywood it consisted of gentlemen trying to be actors. Then it became

46 ASOUTHERNSOPHISTICATION

Cary Grant: A Brilliant Disguise

By Scott Eyman 556 pages, Simon & Schuster / $35.00

actors trying to be gentlemen. Eventually, it became neither trying to be both.”

Around this time he hit it off with Randolph Scott, both relishing the image of Hollywood playboys. Paramount Pictures purposely put out innuendos that the two were themselves an item. As long as it made for publicity, Grant didn’t much care. Scott says the innuendos were hogwash.

Grant also palled around with Howard Hughes, Douglas Fairbanks Jr., William Randolph Hearst, and Hollywood leading ladies at Sunday soirees. He preferred to be mostly in romantic comedies, utilizing his fine-tuned comedic timing.

He went on to do more than comedy, capped by suspenseful roles in Alfred Hitchcock movies. (His best movie: Notorious with Ingrid Bergman.) As Eyman writes, “… A grim childhood, vaulting ambition fueled by extraordinary looks, and relentless focus” were the fuel that kept him going.

Grant missed out on some superb roles just because he felt Cary Grant would never do that role. (He turned down the lead role in 1954’s version of A Star is Born, where the director said Grant would have won the Oscar had he taken it.) He carefully safeguarded his image, ever-vigilant that a poorly chosen movie would tarnish that image.

Eyman has a lot of years to cover. To his credit, he manages to keep the narrative moving along, proceeding chronologically until Grant’s final years. Eyman stays mostly true to the man. This is not a hatchet job; he deals with the rumors that have swirled around Grant and lets you decide.

Grant’s five wives have something to say about his complex character. Like many successful, driven people, he was interested in what was best for him. Throw movie stardom into the mix, and those success-at-any-cost traits were magnified.

Eyman shows that during the Golden Age of Hollywood, Cary Grant’s brilliant disguise made him seem bigger than life. PL Robert Gable worked in book publishing for 18 years before going into the golf industry. He lived and worked in Pinehurst for five years and still misses it. He currently lives in Queens and works as an assistant golf pro at Metropolis Country Club in White Plains, New York.

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Healthy Choices

Mindful Eating By amelia kirkland

W

e are quickly moving toward “the most wonderful time of the year”—the holiday season is upon us bringing great joy, much anticipation and stress!

One of the ways that many of us cope with stress is by eating. Comfort food is, well, comfortable. It makes us feel better, at least in the short run. Comfort foods are typically high carb, and often are loaded with fat, sugar and salt.

Think of things like Christmas cookies, macaroni and cheese and mashed potatoes with gravy. Also, in this category are fast convenience foods such as French fries, pastries and Frappuccinos. During the busy holiday season, we tend to eat on the run more frequently as we hurry to buy gifts, decorations and party supplies.

However, there is a strategy to combat stress eating that will leave you feeling healthier, happier and better positioned to enjoy your family and events during the holiday season.

It’s called mindful eating.

But what exactly is mindful eating? Well, the eating part is easy; we know what that means. So, let’s tackle “mindful.”

What is mindfulness? Simply stated, it’s the basic premise

48 ASOUTHERNSOPHISTICATION

of being fully present and aware of where we are, what we’re doing and how we’re feeling.

This seems like an easy concept, doesn’t it? But how many times have we driven to work without recalling a single mile?

How many times have we gotten through a day and not remembered what we ate for lunch, never mind breakfast?

Or worse, how many times have we eaten a whole bag of chips or a whole pint of ice cream and barely registered its flavors?

We’ve all been there. During the holidays, mindless eating is the norm.

Mindful eating is tasting every bite, savoring every texture and enjoying it all. We need to pay attention to the way food looks, the way it smells and the way it feels in the mouth. Is it hot or cold? Crunchy or smooth? Sweet or savory? Is it something we love or something we merely like?

Mindful eating is much like exercising mindfulness in other areas of our lives. It involves slowing down and paying attention. Here are some tips to help you practice mindful eating:

• •

•

• •

•

•

Don’t eat on the go. Set aside time to eat so that you really taste your food.

Don’t multi-task. Truly enjoying food means experiencing it without the distractions of TV or social media. Eating while you’re doing other things almost always leads to overeating.

Plan ahead. If you’re planning a celebratory meal, or attending a gathering where there will be lots of yummy food, plan accordingly. Have a small snack ahead of time, so that you won’t be ravenous when you get there. Extreme hunger is also a recipe for overeating, and less enjoyment.

Eat with love. This could mean eating with people you love or enjoying food that you love.

Aim for zero waste. Don’t waste your time or calories on mediocre food. If you’re not a “food-motivated” person, this might seem a little strange, but still important. Make sure you look at, smell and experience food rather than just shoving it into your mouth.

Really taste the food. Experience its texture. Remember the old adage about chewing your food 100 times?

Well, 100 might be a bit of an exaggeration, but you should definitely chew enough times to allow the food to break down in the mouth before sending it to the stomach.

Take time between bites. Put your fork down; ask or answer a question, or offer your dining companion a

smile. By taking time between bites, you taste each bite more fully. This also allows your stomach time to register fullness.

• STOP eating before you are full. Have you heard the term food coma? It’s a real thing. It happens when most of your blood flow is shunted to your digestive system following a big meal, rather than to your brain. Eating in this way causes insulin to be dumped into your blood stream and causes your blood sugar to spike.

When this happens, food is processed quickly and you get an energy high, only to have it plummet 2-3 hours later and you feel hungry again! This seesaw effect can eventually lead to poor metabolic health, hallmarked by insulin resistance.

Finally, give yourself grace without making excuses. If you want something, eat it. Then don’t beat yourself up over it.

Don’t say to yourself, “Oh well, I’ll just wait until January to start eating healthy.” Good health is an every day, every meal decision. We aren’t meant to deprive ourselves of good food.

Nor are we meant to indulge in every delicacy. Balance is the key. And that’s what mindfulness is, balanced eating and living! PL Amelia Kirkland has been an advocate for good health for more than 30 years. She is the founder of The Helpful Plate (thehelpfulplate.com), a company committed to empowering people to lead fulfilling, healthy lives. She is an avid cyclist, runner and student of Pilates.

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On the Buckle

So You Want to Own a Horse, Part II

by Whitney Weston

A

fter reading Part I of this series in the March/April issue, I hope you eager new horse shoppers have assembled a quality team of vets, farriers, dentist, trainers and barn owners. Now you are ready to pounce should the perfect horse come across your path! In the industry, we call the perfect horse a “unicorn.” Let me walk you through the steps on how I help my clients find their own unicorn.

First, have a sit-down with a spreadsheet. Let’s identify a few parameters for your unicorn.

Budget: There are wonderful horses at every price point.

You don’t need to be a millionaire to purchase a horse, but there are some correlations to observe with price. Usually a more trained and beginner-safe horse can cost more. Showing experience and good placings up the cost of any horse. Does your horse need to know to jump or are you looking to practice Dressage? The discipline the horse practices and barn it is sold from can vary the price greatly. Are you looking to do local trail rides/competition, or are you planning to travel and show aggressively on a circuit? This is a conversation to have with your trainer to identify your needs and what budget range those unicorns are found in.

Personality and Breed: Are you a nervous rider that needs a laid back horse to gain confidence? Or are you a bit of a wild child and don’t mind going fast and living on the edge?

These are two different rider personalities that require two 50 ASOUTHERNSOPHISTICATION

very different horse personalities. I have seen the wrong match many times and it’s not fun for anyone!

This can become a bit of a “nature vs. nurture” situation.

Horse breeds, like dog breeds, have been meticulously created over (often) centuries. Hot blooded horses like thoroughbreds are born runners and jumpers, typically intense and excitable, and need exercise 4-6 days per week. If you enjoy athleticism and responsiveness in your ride, and are able to keep up with the thoroughbred schedule, then this might be a breed for you! But if you are more of a “weekend warrior,” you need a dependable mount that doesn’t mind being worked a couple days a week and can relax in the paddock until you get there.

A cold blooded draft horse, a mix, or a quarter horse might be more your speed. You wouldn’t pick a working dog blue heeler to live in a small apartment in NYC, would you? We have many different breeds at my farm, and clients find it helpful to take lessons on each type, to learn what personalities and breeds might suit them.

Here is the nature part: Not all thoroughbreds are hot headed, not all draft horses and slow and dependable! Super cut and dry right? Some thoroughbreds who are trained and race well might be worldly in attitude and not surprised by anything. I have known some ill-mannered draft horses who were untrained and unsafe. Refer to the trainer on your team to help suss out each specific horse before you try them.

Age: This is where I see new owners miss the mark the most. They want young, so there are many years left to ride. Yet if the horse is young and untrained, will those be quality, fun and safe years? In my experience, no. If you are a rider who has ridden all her life and has trained young and green horses in the past and enjoy that adventure, then great! If you are a first time owner, don’t do it! Caveat: I have had and sold well meaning and young (6-8 years) horses to amateur clients. This works only if the trainer is heavily involved, which will make monthly expenses higher, and the owner is willing to go slow. If you are wanting a horse that is ready to compete with you next weekend, this is not the adventure to sign up for. If you find a dependable horse that fits all your requirements, but is healthy and happy at 15 years old or higher, go for it!

Height: This is not as simple as it sounds! Besides how tall you need a horse to be for your height (are you 5 feet tall or 6 feet tall?), make sure to look into the horse’s build. A 14.2 hand pony who is wide-barreled and big boned will be able to carry a small adult in addition to a child while a 16.3 hands is fairly tall, but if the horse is slight in build, the rider’s leg falls lower on the horse’s belly and might seem much smaller. In that scenario, a tall rider should not discount a smaller 16 hand horse that has good bone (perhaps a part draft breed), as he might fit the rider even better.

Now that we have your ideal unicorn written down on a spreadsheet, it’s time to get started in the search! Happy Hunting, and stay tuned for Part III where I’ll address test riding a horse. PL Whitney Weston is a professional horse trainer with more than 30 years of riding experience and competing at the international level of eventing for 15 years. She trains out of her Southern Pines farm through Valkyrie Sporthorses, and runs Southern Pines Riding Academy.

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Puzzles

Across 1. Tired 7. Louts 12. Save 13. Fruit ice 14. Bed canopy 15. Rag 16. First woman 17. Dissuade 19. Fuss 20. Row 22. Wine 23. Bat an eye 24. Deadly 26. “Inferno” author 27. Decade 28. Pull with effort 29. Split 32. African antelopes 35. Matures 36. Sol 37. After deductions 39. Worthless dog 40. Food fish 42. Change colour of 43. Island in the South China Sea 45. Signs up 47. Entwine 48. Young lion 49. Reserved purchase which is paid off (3-2) 50. Marine mammals

word search ABYSSAL ASPIRES BEL BENZOIC BOLE CUSPIDOR DEGAS DRAG ENTHRALS

52 ASOUTHERNSOPHISTICATION

Down 1. Russian cooperative 2. Grain beetle 3. Jewish fraternity 4. Play division 5. Regretted 6. Capital of Armenia 7. Rime 8. Food scrap 9. Acquire 10. Contraction of need not 11. Rub gently 13. Submachine gun 18. Sesame plant 21. Suffix, diminutives 23. Dray 25. Female bird 26. Excavated 28. Hybrid citrus fruit 29. Wife of Jacob 30. Large lizard 31. In truth 32. Cloistered woman 33. Repeated 34. Hair dresser 36. Trigonometric function 38. Examines 40. Lacelike 41. Fit of rage 44. Arrest 46. Decay

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On the Green

A Perfect Fit

by Helen Ross

H

arold Varner has a lot of great memories of Pinehurst.

Competing in the Donald Ross Junior when he was a kid. Bringing friends from Charlotte to play a round, then hitting the 19th hole and talking golf when he got older. Shoot, he can even joke about the time he discovered he was allergic to shellfish after a meal he ate in Pinehurst.

And on a warm September afternoon earlier this year, the PGA Tour veteran returned the favor as he held a clinic for a group of about 50 inquisitive kids and their parents at the Country Club of North Carolina.

Varner wasn’t there to dazzle them with big drives and pinpoint irons, though. He wanted to talk with the youngsters—“They do enough listening in school,” he said—just like so many people had opened up to him as he was growing up.

No question was off limits for the gregarious Varner. Not even when one of the kids asked how many shoes he owned.

For the record, it’s about 300, but considering he’s a Jordan brand ambassador that’s really nothing out of the ordinary.

Yes, that Jordan. Michael Jordan. Varner has the ear of Tiger Woods, too, after finding him in the locker room one day and boldly asking him, “Dude, when are we going to play?”

“It worked out and he’s been incredible, just when I need to ask him something, responding, not always timely, but he responds,” Varner says. “So, all of a sudden just hoping he’s healthy, you know, I guess we’ve been hoping for that for a while now.”

Varner has carved out a solid career on the PGA Tour, making the FedExCup Playoffs the last six years and earning more than $8 million. The first win has proven elusive, but the affable 31-year-old knows better than to obsess over it.

“I need to win anything,” Varner said, joking with reporters before the clinic. “I didn’t even win the little match I played today.

“Yeah, winning’s the most important thing, but I’ve been around two winners that have won a lot—MJ and Tiger— and I find it weird that they don’t talk about winning. So maybe I should just focus on getting better. They talk about getting better, the process. They’re big about focusing on the present. The fundamentals. They’ve been really good to me, so yeah, it’s been awesome.”

As Varner entertained the kids with stories about golf

54 ASOUTHERNSOPHISTICATION

Photo courtesy of Al Van Vliet, CCNC

and life, Mike Rogers looked on proudly. The CCNC member and East Carolina booster first met Varner when he was playing golf for the Pirates, and a friendship quickly developed. They played golf together and tailgated together and, most importantly, talked about how to make an impact on others.

“When I first got to know him or meet him, I thought there’s really something special here,” Rogers said. “I think the quality of the person, the golf, you thought, well, there’s a lot of great players, but he’s got something extra. And then I saw this will to succeed.

“I saw this positive attitude and everything about his approach was so purposeful. … We just became friends, and I gave him thoughts about life and how to progress as a person, how to hopefully be successful in every step of the way.”

Rogers also noticed how people gravitated to Varner.

So, he introduced him to Tom Beddow, who is president of CCNC, and suggested he would make a good ambassador for the club. The Board of Directors agreed, and the partnership, the club’s first, was announced last January.

“He sees the good in people,” Rogers said. “He knows that people, if you give a hand to them, they can make something of it. I’ve had some business success and I’ve

never been around a more positive, purposeful person than Harold.”

The September clinic was part of a larger effort to raise funds for the HVIII Foundation, which aims to give children affordable access to sports, and the CCNC Foundation, most specifically, its employee emergency fund. Earlier in the day, Varner played golf with several donors, and he was the featured guest at a reception at the club, which is coming off a highly successful staging of the U.S. Junior Amateur, that night.

Varner was born in Akron, Ohio but moved to Gastonia when he was 6 years old. He is passionate about affordable access because he knows first-hand the impact it can have. He did not come from wealth, with the notable exception of the treasure of his close-knit family.

But his parents always managed to find $100 each summer so he could play golf at Gaston Municipal Golf Course where he learned life lessons—as well as the game—that stay with him to this day.

So, his Foundation has partnered with Youth On Course, a non-profit that created relationships with more than 1,400 courses in the U.S. and Canada so kids aged 6–18 can walk and play 18 holes for only $5. Fifty of those courses happen to be in the Carolinas.

“We believe in him, and we’re so delighted to have him as an ambassador for our club,” Rogers said. “Our mission about helping grow the game of golf and our support of amateur golf tournaments, which we’ve had his help in in so many ways, just recognizing what we’re trying to do as a club. It was really a perfect fit.” PL Helen Ross is a freelance golf writer who spent 20 years working for the PGA Tour and 18 more at the Greensboro News & Record. A UNC-Chapel Hill graduate, she has won multiple awards from the Golf Writers Association of America.

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November/December 2021

CALENDAR OF EVENTS Dates and times subject to change. Check directly with event organizers before making plans.

NOVEMBER 11.2.2021 Adult Story Time - Story Time isn’t just for Kids Given Memorial Library | 150 Cherokee Road | Pinehurst Cost: FREE | 12 p.m.

Contact: 910.295.6022, giventufts.org 11.3.2021 Writers-in-Residence Readings: Highlighting Home: A Couple of Poets Return to NC Weymouth Center | 555 E. Connecticut Avenue | So. Pines Cost: Free | 5:30-6:30 p.m.

Contact: 910.692.6261 | weymouthcenter.org 11.3.2021 Forest Bathing Whitehall Track | Parking at 490 Pee Dee Road | So. Pines Cost: $45 - $90 | 9 a.m. - noon Contact: recreation_parks@southernpines.net 11.4.2021 27th Annual Fall Exhibit & Sale: Opening Reception Artists League of the Sandhills | 129 Exchange St. | Aberdeen Cost: $100 | 5:30 p.m. - 8 p.m.

Contact: artistleague.org 11.4.2021 Kristy Woodson Harvey - Christmas in Peachtree Bluff Weymouth Center | 555 E. Connecticut Avenue | So. Pines Cost: $20 | 4 - 5 p.m.

Contact: ticketmesandhills.com | weymouthcenter.org 11.5.2021 First Friday at the Sunrise - Empire Strikes Brass Sunrise Theater | 250 NW. Broad St. | So. Pines Cost: FREE | 5 - 8 p.m.

Contact: 910.692.8501, sunrisetheater.com 11.6.2021 Family Gardening Day Weymouth Center | 555 E. Connecticut Avenue | So. Pines Cost: Free | 10 a.m. - 12 p.m.

Contact: 910.692.6261 | weymouthcenter.org

56 ASOUTHERNSOPHISTICATION

11.6.2021 Saturday Kids Program – Winter Birds & Animals Given Memorial Library | 150 Cherokee Road | Pinehurst Cost: FREE | 10 a.m. - 12 p.m.

Contact: 910.295.6022, giventufts.org 11.6.2021 2021 Southern Pines Veterans Parade Downtown Southern Pines Cost: Free | 10 a.m. - 11:30 a.m.

Contact: southernpines.net 11.6.2021 10th Annual Holiday Open House & Bread Bowl Walking Tour Downtown Aberdeen Cost: Free | 12 p.m. - 4 p.m.

Contact: See Facebook event page 11.6.2021 3rd Annual Pop Up in the Pines - Fall Edition Southern Pines Brewing Co. | 656 Air Tool Drive | So. Pines Cost: Free | 11 a.m. - 4 p.m.

Contact: See Facebook event page 11.7.2021 SoPines Chili Cook Off 2021 O’Donnell’s Pub | 133 E. New Hampshire Ave. | So. Pines Cost: $10 | 12 p.m. - 3 p.m.

Contact: See Facebook event page 11.10.2021 Writers-in-Residence Reading: Julia Ridley Smith Weymouth Center | 555 E. Connecticut Avenue | So. Pines Cost: Free | 5:30 p.m. - 6:30 p.m.

Contact: 910.692.6261 | weymouthcenter.org 11.11.2021 Taste of the Sandhills Fair Barn | 200 Beulah Hill Road S. | Pinehurst Cost: Free | 6 p.m. - 10 p.m.

Contact: one.bidpal.net/usonctasteofsandhills 11.13.2021 Holiday Artisan Market Sanford Farmers’ Market for a Holiday Artisan Fair Parking lot across from Yarboroughs | 132 McIver St. | Sanford Cost: Free | 8:30 a.m. - noon Contact: 919.718.4659

11.13.2021 Harvest Fest for Freedom National Athletic Village | 201 Air Tool Drive | So. Pines Cost: $5-35 | 10 a.m. - 2 p.m.

Contact: ticketmesandhills.com

DECEMBER 12.2.2021 Aberdeen Christmas Tree Lighting Train Depot | 100 E. Main St. | Aberdeen Cost: Free | 6:15 p.m. - 7:15 p.m.

Contact: townofaberdeen.net

11.15.2021 Women of Weymouth Monthly Meeting Weymouth Center | 555 E. Connecticut Avenue | So. Pines Cost: Free | 9:30 a.m.

Contact: 910.692.6261 | weymouthcenter.org 11.17-21.2021 Sandhills Children’s Center Festival of Trees Pinehurst Hotel | 80 Carolina Vista Drive | Pinehurst Cost: entry by donation | see website for times Contact: 910.692.3323 | festivaloftrees.org 11.18.2021 Resources for Military Families Given Memorial Library | 150 Cherokee Road | Pinehurst Cost: FREE | 3:30 p.m.

Contact: 910.295.6022, giventufts.org 11.19.2021 The Night Market at Soiree on South Soiree on South | 111 W. South St. | Aberdeen Cost: Free - $5 | 5 p.m. - 8 p.m.

Contact: See Facebook event page 11.23.2021 Carthage Christmas Parade and Tree Lighting Downtown Carthage Cost: Free | 6:15 p.m.

Contact: 910.947.2331 | townofcarthage.org 11.27.2021 Pinehurst Pop-Up Holiday Market Fair Barn | 200 Beulah Hill Road S. | Pinehurst Cost: Free | 8 a.m. - 2 p.m.

Contact: fairbarn@vopnc.org 11.27.2021 Southern Pines Christmas Tree Lighting Downtown Southern Pines Train Station Cost: Free | 4:30 p.m. - 6:30 p.m.

Contact: southernpines.net

12.3.2021 Pinehurst Christmas Tree Lighting Tufts Memorial Park | Pinehurst Cost: Free | 5 p.m. - 7:30 p.m.

Contact: vopnc.org 12.4.2021 Southern Pines Christmas Parade Downtown Southern Pines Cost: Free | 11 a.m. - 12:30 p.m.

Contact: southernpines.net 12.4.2021 “Back into the Swing of Things” Holiday Gala Weymouth Center | 555 E. Connecticut Avenue | So. Pines Cost: $90 Members / $110 Non-Members | 6-9 p.m.

Contact: 910.692.6261 | weymouthcenter.org 12.10-12.2021 “Miracles at Weymouth” Holiday Festival Weymouth Center | 555 E. Connecticut Avenue | So. Pines Cost: Any donation to enter | 11 a.m. – 4 p.m.

Contact: 910.692.6261 | weymouthcenter.org 12.11.2021 Old Fashioned Christmas Malcolm Blue Farm | 1177 Bethesda Road | Aberdeen Cost: Free | 1 p.m. - 5 p.m.

Contact: townofaberdeen.net

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November/December 2021

CALENDAR OF EVENTS Dates and times subject to change. Check directly with event organizers before making plans.

puzzle solution from page 52

12.11.2021 Breakfast With Santa!

Sandhills Woman’s Exchange | 15 Azalea Road | Pinehurst Cost: TBD | 9 a.m. - 11 a.m.

Contact: sandhillswe.org 12.12.2021 Sing and Rejoice presented by Moore County Choral Society Owens Auditorium | 3395 Airport Road | Pinehurst Cost: $10-20 | 7 p.m. - 9 p.m.

Contact: ticketmesandhills.com 12.16.2021 The Night Market at Soiree on South Soiree on South | 111 W. South Street | Aberdeen Cost: Free - $5 | 5 p.m. - 8 p.m.

Contact: See Facebook event page 12.20.2021 Women of Weymouth Monthly Meeting Weymouth Center | 555 E. Connecticut Avenue | So. Pines Cost: Free | 9:30 a.m.

Contact: 910.692.6261 | weymouthcenter.org 12.31.2021 First Eve Celebration!

Southern Pines Train Station | Downtown So. Pines Cost: Free | 6 p.m. - 8 p.m.

Contact: 910.692.7376

Email upcoming events to

events@pinehurstlivingmagazine.com

58 ASOUTHERNSOPHISTICATION

Sandhills Sightings

PL

November December 2021

with DOLORES MULLER

Shakespeare in the Pines “Twelfth Night” Tufts Park Pinehurst August 21

Top, from left: Amanda & Jason McGalliard; Judy, Tess, & Hugh Allen with Chase / Bottom, from left: Marcia & Michael DeBolt and Liz Polston & Brad Hoffetker; Jonathan Drahos, director; and The Uprising Theatre Company performing “Twelfth Night.”

Come Sunday Jazz Brunch

Weymouth Center for the Arts and Humanities

Southern Pines August 29

Top, from left: Petra & Aaron Vandermeer and Weymouth’s new Executive Director Katie Wyatt; Anne Howell, Barbara Keating and Rosemary Zuhone / Bottom, from left: Sidecar Social Club; Michael & Alisa Sorenson with Cramer Hall; and Marianna Grasso and Alex Klalo.

PINEHURSTLIVINGMAGAZINE.COM 59

Pinehurst BBQ Festival Pinehurst

September 3–5

Top, from left: Craig & Marion Evinger with Ed Sikes; Aubrey, Stevie, Pit Master Ed & Ryan Mitchell of Whole Hog BBQ / Bottom, from left: Calvin Owens, Jackie Sloan, May Anderson and Jayne Fleming; Leah Samaras and Ryan Hopkins; and the Fraser family.

Lunch n’ Learn - The Hope Diamond Sandhills Woman’s Exchange Pinehurst

September 16

Top, from left: Guest speaker Dorothy Gibson; Barbara Rogers, Rosemary Corcoran and Estelle Menke / Bottom, from left: Lola Garbarino and Paula Nowicki; Jan DeAngelo and Cav Peterson; Diane Wiltjer and Sue Scherff; and the presentation on the Hope Diamond.

60 ASOUTHERNSOPHISTICATION

Eats, Beats & Brews Aboretum Pinehurst

September 18

Top, from left: Nolan Mann with Gabby; Neal & Kelly Stewart with Katherine, John & Ann Claire Campbell / Bottom, from left: The bubble fairy thrills the kids; Todd & Kelly Stevens; and crowd enjoying the day.

Flutterby Festival Arboretum Pinehurst

September 25

Top, from left: Rowan Parker; David, Hailey, Susan & Kevin Price / Bottom, from left: Event organizers Beth Stevens and Lynda Acker helping attendees tag and release Monarch butterflies; Bryan, Rebecca & Dylan Nyiri; and Frances Kruibosch and Julie Nesbit.

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Supper on the Grounds

Weymouth Center for the Arts and Humanities

Southern Pines September 29

Top, from left: Carole McFarland, celebrating her birthday; Rolf Hennington, Carol & Larry Westerly, Estelle Menke and Joyce Pilewski. / Bottom, from left: A beautiful evening; Scott Margolis of Scott’s Table; Jude Mansur, Sally Saucinnac and Eileen Giglio; and Event Organize Bev Reynolds.

League of Women Voters of Moore County Centennial Celebration

Weymouth Center for the Arts and Humanities

Southern Pines October 9

Top, from left: Robert & Karen Curtis; Honorees – Jessica Wells, Elizabeth Mangrum, Gretchen Arnoczy, Catherine Graham, Teresa Hanf and Glenda Clendenin / Bottom, from left: Event Chairmen Mary Lou Bernett and Shirlee Sanderson with Joan Matula; Carolyn Mealing and Kim Auman; and Jennifer Dail, Kathy Johnson, Hannah Altergott and Stephanie Miller.

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Sandhills Sightings 13th Annual Shaw House Heritage Fair Southern Pines October 9

Top, from left: Sarah Mathews and Caroline Collins; Kerry, Morgan & Mathew Wathen sample honey from Donald Dees / Bottom, from left: Stuart Spatz and town crier Tom Imars; Lesley & Makena Grady; and Hugh Shepard extracts turpentine from a pine tree.

Holly Arts & Crafts Festival

Pinehurst

October 16

Want your event featured in

Sandhills Sightings?

Contact

Dolores Muller 910.295.3465

sightings@ pinehurstlivingmagazine.com Top, from left: Kirsten & Marcie Ballard; Ginny & George Ferrell with Judie Wiggins; Lauren & Mitch Van Osten-Bridge / Bottom, from left: Barb Summers, Leslie Lipski, Kate Len and Eileen Ragona selling baked goods for the Women of the Pines; and the Gale family.

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Last Impression

Rather Be Riding photograph courtesy of Moore County Historical Association

Foxhunters leaving on a hunt from the backyard of the James Boyd Weymouth estate were seen often in the first half of the 20th century. The home of novelist and poet James and his wife Katharine is preserved today by a non-profit volunteer foundation. Interestingly, Boyd himself once said he would rather ride than write.

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Count your blessings instead of your crosses; Count your gains instead of your losses.

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– Anon, How to Observe Thanksgiving

Veterinary Laser Therapy ...

Chance is getting his laser therapy for arthritis after hip surgery several years ago. Laser therapy can be used to improve many injuries and certain diseases. It is most known for helping after surgery, muscle strains and for arthritis. However, it can also be used for gingivitis, wound healing, certain skin disorders, infections, and many other disorders. If you feel your pet may benefit from laser therapy, contact Vanguard’s rehabilitation and pain management department or have your primary veterinarian submit a referral.

-Dana A Vamvakias, DVM, CCRT, cVMA, CAC

OPEN MONDAY - FRIDAY, 8:00AM - 5:00PM 1995 JUNIPER LAKE ROAD, WEST END

910.420.2902

VANGUARDVETHOSPITAL.COM