Sand & Pine April/May 2018

April/May 2018

Olde Carthage Farm Growing Organically

Fungi for Supper Mushroom Mania

Ahhh, Sangria

The Flavors of Spring

PROUD SPONSOR OF FIRST FRIDAY IN SOUTHERN PINES

CELELBRATING COMMUNITY, ONE HOME AT A TIME

Properties of the Pines

A mother is like a flower, each one beatiful & unique.

Order by May 9 to ensure delivery before Mother’s Day.

www.SandandPineMag.com | 1

120 West Main Street, Aberdeen, NC 28315 | 910.944.1071 | www.JackHadden.com

contents 16

10 Olde Carthage Farm

SAND & PINE

From tobacco to soy to organics, Olde Carthage Farm—a family business for more than 50 years—is a living history lesson of farming in our region.

18

Garden Variety

Sangria

Monarch butterflies are disappearing at an alarming rate, but planting milkweed is a simple way to help this elegant insect thrive again.

Ahhh, sangria! The beverage that drops you into a Hemingway novel or van Gogh’s Cafe at Night. A drink with endless variations ... ahhh Sangria!

Publishers Greg Girard, Amanda Jakl Editor Greg Girard greg@sandandpinemag.com

April/May 2018

Creative Director Amanda Jakl amanda@sandandpinemag.com

On the Cover Image: The flavors of spring.

Word Geek Rachel Dorrell Ad Peddler Marissa Cruz marissa@sandandpinemag.com

Contributing Scribblers Karen Caulfield, Darcy Connor, Ellen Cooper, Jason Dickinson, Kelly Kilgore, Anthony Parks, Patti Ranck, Claudia Watson Our Girl Friday Iris Voelker iris@sandandpinemag.com Visual Alchemists Steven Jordan, Kira Schoenfelder Free Labor (Intern) Haley Ledford

2 | SAND& PINE MAGAZINE April/May 2018

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Far Olde Carthageally Growing Organic

Fungi for Supiaper Mushroom Man

Ahhh, Sangria

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The Flavors of Spri

P.O. Box 892 Southern Pines, NC 28388 Tel. 910.315.0467 info@sandandpinemag.com www.sandandpinemag.com facebook: SandandPineMag

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© Copyright 2018. Sand & Pine Magazine is published six times annually by Sand & Pine, LLC. Reproduction in whole or in part without written consent is prohibited.

Quicksand 4 Good Reads 8 Puzzle 22 Beer Matters 28 To Your Health 30

24 At the Table

Did you know there’s a mushroom that tastes exactly like fried chicken? It’s called “chicken of the woods.” It’s OK, we know we’ve just blown your mind.

38

Humans of Moore 32 Music 34

DIY

Last Word

Have liquor, will travel ... responsibly, mind you. Our resident do-it-yourself expert creates a traveling whiskey bar you can take just about anywhere.

40

editor note

by Greg Girard

My daughter usually likes to grab a sneak peek at the newest issue of Sand & Pine before it’s sent to the printer.

She’s 10, with a keen eye for design, and typically offers insights on the cover or a particular story that is always worth noting.

She’s also a voracious reader, so she tends to gravitate toward Good Reads, checking off the books she’s already read and noting the ones she’d like to read. Witnessing a young mind bloom with curiosity, I think, is one of the simplest and purest joys in life—at least for a doting father.

In this issue’s Good Reads, Darcy highlights My Side of the Mountain by Jean Craighead George, which I readily explained to my daughter was the book that ignited my passion for reading.

I was in fourth grade, the same as my daughter, and I had just broken my arm a few weeks earlier during a particularly nasty pile up in a pick-up football game. Me, dashing gallantly for the end zone (or the two parallel trees that designated an end zone) as the opposing players galloped in pursuit. Me, getting caught and tackled. Me, falling awkwardly while still trying to hold onto the football. Me, screaming in pain under a pile of 10-years-olds.

Anyway, fast forward a week or two, and My Side of the Mountain unceremoniously lands on my desk as I’m manically itching under a cast that reaches up past my elbow riddled with my classmates signatures. At that point, I was still milking the fact that the cast was on my writing hand, and my fourth-grade teacher was looking at me with mild yet intuitive disgust at what I thought was a subtle and logical argument for getting out of practicing cursive writing.

“If you’re just going to sit there, read this,” she said. Not the “teaching moment” you’d hear most teachers reminisce about but, hey, it worked. I managed to crack open the cover with my still useful right hand and the rest is history.

What was it about My Side of the Mountain? I think I was at an age where George perfectly tapped into my psyche, where I was beginning to realize a bigger world and that I would have some independent role within it.

Yesterday, my daughter came home from the library with My Side of the Mountain. Will it ignite the same fire? Maybe, but if not that book, there are thankfully always others. www.SandandPineMag.com | 3

! d n a s

k c s i k u o Q Bo c i m Co

6,250 number of comic books Batman

100K — the number of comic books in the

has appeared in, the most of any DC Comics superhero.

world’s largest collection, at the Library of Congress in Washington, D.C.

600m number of Superman comic books sold as of February 2015, the most of any comic book series. The Batman series comes in second with 460 million copies sold.

20 the number of different types of kryptonite known in the Superman realm, including pink kryptonite, which makes Superman flamboyant. we think that’s fabulous!

7,000 the number of characters in the 8,140,000 the price, in dollars, of the most valuable vintage comic book in the world. The book is Action Comics #1 (June 1938). considered the first superhero comic ever, it features the first appearance of Superman, Lois Lane and the Daily Planet.

4 | SAND& PINE MAGAZINE April/May 2018

Marvel Comics character library and counting. Who knew there was such a thing as a “character library"?

8,186,500 the number of copies sold of the best-selling comic book in history. The X-Men, Vol. 2, #1 was published in 1991.

LOOK, LEARN & LISTEN

OUTER SANDBOX

Flotsm Flotsm is the 21st century’s answer to the Dear Abby column. The app allows you to put your questions up anonymously for strangers to answer—everything from “Can I change my career?” to “Should I ask Bill out for coffee?”—giving you an unbiased answer of life’s biggest questions.

APRIL 11-15

and other tech marvels

PaperKarma We all have junk mail flooding our inbox but what about the junk in your actual mailbox? PaperKarma is an app that contacts the senders of the junk mail you receive and gets you off their list. All you have to do is take a photo of the spam addressed to you and the app handles the rest. Perhaps the best part, other than it being completely secure, is that it helps save paper! No more junk in your mailbox and less wasted paper in your recycling bin. Talk about a win-win!

Road trip! Beyond the boundaries of our little sandbox, there is much to see. Here are a few events worth checking out. For events with a more local flavor, check out moorechoices.net.

North Carolina Azalea Festival Wilmington ncazaleafestival.org WHY: It's the largest of its kind in the state, and you’re sure to have a “spring” in your step.

APRIL 21

Carolina Donut Festival Marion carolinadonutfestival.com WHY: A festival fit for Homer Simpson as downtown Marion transforms into the donut tasting capital of the world!

MAY 19-20

Las Culturistas If you’re like us and you don’t have time to see all the Oscar nominated movies or listen to all the Grammy nominated albums, then the Las Culturistas podcast is a great listen to get you caught up on the latest pop-culture fads. Hosted by comedians Matt Rogers and Bowen Yang, the podcast offers a comedic slant to the latest ups and downs of the entertainment industry. Be sure to check out their “I Don’t Think So, Honey.”

QUOTABLES

Hippie Fest Salisbury hippiefest.org WHY: Yup, they still exist. Enjoy local arts, goods and aromas (ahem), bohemian shopping, live music, cirque performers, DIY tie-dye (of course), food trucks and more.

A day without sunshine is like, you know, night.

- Steve Martin

Start where you are. Use what you have. Do what you can.

- Arthur Ashe

If at first you don‛t succeed, find out if the loser gets anything.

- William Lyon Phelps

www.SandandPineMag.com | 5

Quicksand QUICK TIP

By Kelly Kilgore, owner of R.I.O.T. (Run In Our Tribe)

Channel the Metronome

Rhythm in your running rarely comes easy. To help you feel consistent with a comfortable pace and good form, try these quick tips: Go at a comfortable pace. Finding comfort in your run will bring ease to your run. Be there. Be present.

Imagine Dragons, be my guide. Make a play list to fit your mood that has similar beats or rhythm. Think of a metronome.

Going solo. Even though company can be motivational, listening to your body without competition can be a way to really learn your running rhythm.

When running doesn’t ‘feel’ right, take a few deep breaths. When you inhale, allow your body to relax and let go of any preconceived thoughts on how this run is going to feel. This inhale-exhale process will help start a rhythm.

Close that mouth. Many of us breathe through our mouth when exercising because our brain has tricked us into thinking we are gulping in more air when we’re actually only filling our lungs half way with fresh air. This in turn does not allow our bodies to get the amount of oxygen needed to continue at an even, constant pace. This is also why we may feel out of breath. Slower breathing through our nose (and exhaling through our mouth) can help maintain a steady pace and give our bodies more control.

Relax. Relaxing your shoulders away from the ears (physically pulling your shoulders down and away from your ears, feeling your shoulder blades slide down your spine) should release tension. You might have your shoulders bunched up without even noticing causing circulation to be cut off. Also, keeping your arms and hands relaxed helps to keep rhythm in your form. Shorter strides will lessen impact and help with a consistent cadence and form when you are out there on the road.

Be the tortoise. Sometimes, emotions like excitement, frustration or competition, can really amp up a run and get us out of rhythm, without our even realizing it. When this happens, the body may not physically be able to finish at the rate where it started. Staying steady and finding your rhythm can help you feel more confident and help you to increase your mileage over time.

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6 | SAND& PINE MAGAZINE April/May 2018

APRIL 14 RUN FOR THE RIBBONS Rockingham 5K, Fun Run

runsignup.com

APRIL 27 ROCK 'N' RUN: RAISE YOUR VOICE FOR SEXUAL ASSAULT AWARENESS Southern Pines 5K

SandhillsRaceSeries.com

JUNE 2 RUN FOR THE LEGEND: AIRBORNE & SPECIAL OPERATIONS MUSEUM Fayetteville 5K

active.com

Home is where one starts from.

- T.S. Eliot

No matter where you are coming from or going to, we can help you find a home to start from.

Call us today.

Mark & Karen Caulfield Tomas Stevens & Tracy Murphy Team Phone: 910.684.3339 TheHomeTeamNC@homescba.com www.SandandPineMag.com | 7 WeKnowMooreNC.com

Good Reads

by Darcy Connor

Preschool/Toddler Hooray for Fish!

Written and illustrated by Lucy Cousins

Best known for her Maisy Mouse series of books, English author Lucy Cousins enters the aquatic world with Hooray for Fish, an adorable read-aloud book vibrant with color.

Swim along with Little Fish as she visits all the friends she loves, like Spotty Fish, Grumpy Fish, Shy Fish, Shelly Fish, while saving her last visit for the fish she loves the most.

Picture Book Antoinette Written by Kelly DiPucchio / Illustrated by Christian Robinson

While Antoinette’s brothers already have a special skill, Antoinette still isn’t sure where her talents lie; that is until one of her friends, and sister to Gaston (wink-wink), goes missing. Where has Ooh-La-La gone? Antoinette won’t give up until she finds her, and along the way she discovers her own hidden talents.

8 | SAND& PINE MAGAZINE April/May 2018

Elementary School My Side of the Mountain

By Jean Craighead George

First published in 1959, My Side of the Mountain has given inspiration to generations who inevitably wonder, can I make it on my own?

Unhappy living in New York City, young Sam Gribley runs away to the mountains, using wits, courage and just a few tools to survive a year in the wilderness. My Side of the Mountain shows the natural urges all children have to explore and spread their wings.

Middle School Hello, Universe

By Erin Entrada Kelly

“Hello, Universe,” to quote author Erin Entrada Kelly, “is about fate, destiny and friendship.” Intertwining the points of view of four unique children, Kelly wraps a story of intrigue and adventure around the quest to find one of the children, Virgil, who became lost at the bottom of a well with his pet guinea pig. The other three children, including Kaori, a self-proclaimed psychic, work together to save the boy, no matter the obstacles they face along the way.

Adult LaBrava

By Elmore Leonard

This one lands in my husband’s favorite author and book categories, and I’m reminded, in no uncertain terms, that this is Leonard at his classic best. Winner of the Edgar Award for best mystery novel in 1984, Joe LaBrava is a retired Secret Service agent living in Miami’s South Beach neighborhood who gets caught up in a highstakes scam involving a former Hollywood starlet, a hillbilly psychopath and a Cuban hitman that moonlights as a go-go dancer.

Fast-paced and with the pitch-perfect dialogue Leonard is known for, this is the perfect read for spring break at the beach.

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BLUE & BREWS A Festival at the Farm

FEATURING tommy edwards bluegrass experience, unspoken tradition, time sawyer & songs from the road band!

04.21.18 | 11-6PM Malcolm Blue Farm

$5 TICKETS Beer, Cider & Food Available for purchase!

910.944.7275 www.townofaberdeen.net

www.SandandPineMag.com | 9

An Organic

e v o r L o b a L of

10 | SAND& PINE MAGAZINE April/May 2018

BY EL L EN CO O PER PHOTOS BY K AT CLO U T I E R & A M A NDA JA K L

Farming in North Carolina,

especially in the Sandhills area, is nothing new. From sweet potatoes to peaches to even Christmas trees—Sandhills residents are blessed by the abundance of fresh, local produce right here in our own backyard.

The Sandhills area farm-to-table culture has grown in the past few years as the relevance of healthy produce has shifted to purchasing both local and organic.

And now, thanks to that shift, Sandhills residents can purchase the fresh, local, and yes, even organic produce right in their own backyard at Olde Carthage Farm in Carthage.

Olde Carthage Farm is a family business—one that was started more than 50 years ago by brothers Ralph and Frank Bryant. For more than 35 years the farm produced tobacco but, with the increased awareness of the effect of smoking on one’s health, tobacco sales began to decline and the Bryant family turned to more conventional farming with crops of corn, soy and wheat until production of those ended in the late ’90s.

As the children of the family grew older, and more interested in agriculture, Harvey and Jane Godfrey became the new owners of the farm.

Jane, whose father and uncle owned the farm, and Harvey, along with their sons Jonathan and Joshua, had high

hopes of keeping the family tradition of farming alive on that very land that Jane grew up on.

“It seemed natural for us as a family to take that land and do something completely different with it,” Jonathan says. “We also wanted to create something sustainable and beneficial for the Sandhills area.”

In the late 2000s the family decided to make the farm a certified organic farm.

“Our family has been bee keepers for more than 20 years,” he says. “So when it came time to start the farm, it was obvious that it needed to be friendly to our national declining bee population as well as other pollinators. That is when the decision was made for the farm to become an organic farm. Even more, we wanted to create something that we could be proud of, and certified organic farming allows us to do that.”

The family began making the steps to prepare the land for its first organic crop in 2009.

“Everything was cleaned up and uprooted,” Jonathan says. “We spent a lot of days, and even nights, preparing the land by hand. We dug the rows, built shelter for crops, prepared the soil—we did it all. It was a family effort to get started.”

The first crop of blueberry plants were planted in late 2010/early 2011, and rooted from the Godfrey family’s own www.SandandPineMag.com | 11

Jonathan (left) and Joshua Godfrey

personal plants. Blackberry plants were planted in the fall of 2011, and grapes, strawberries, tomatoes and even flowers all followed suit.

Once the farm was ready, the family began the organic certification process through the United States Department of Agriculture (USDA).

“In order to be certified organic there are many, many steps to take,” he says. “We had to wait three years for certification because the first step was to make sure we hadn’t used any USDAprohibited substances on our land. From there, the USDA had to check our soil, our water, the way we planted the seeds, our bees—everything you can think of—in order to become certified.”

According to the USDA, organic agriculture is a fast growing sector in U.S. agriculture, creating jobs and promoting economic growth and opportunities across rural America.

There are more than 22,000 certified organic farms and businesses in the U.S., and that number continues to grow as consumer demand for organic grows.

While organic farming results in a cleaner product for consumers, it is also beneficial for the environment by improving water quality, increasing biodiversity and contributing to soil health.

12 | SAND& PINE MAGAZINE April/May 2018

With a Masters in Agriculture from N.C. State, and a career in the soil and water industry, Jonathan is highly knowledgeable about the techniques behind farming and how to farm safely and effectively.

“Working in environmental health has made me extremely aware of the health factors in the foods we produce.

Everything—from the soil, to the insects, and especially the chemicals that are sprayed on conventional produce —affects not only the crops and the produce that we end up consuming, but the entire ecosystem on a farm. We went into organic farming because of that. We wanted to be different, to be innovative, and to create something special for our community, and especially to create something special for our family and the generations to come.”

While there are hundreds of certified organic farms—including livestock and crop farms—in North Carolina, Olde Carthage is one of the few certified organic produce farms.

“It takes a lot of work to become and stay certified organic, and we are proud to be amongst the small group of farms in this state who are deemed certified organic.”

From the scientific standpoint, certified organic means that the Godfrey

family is creating a sustainable, chemicalfree resource.

“Our farm isn’t dependent on chemicals, we are dependent on nature,” he says. “It’s a balancing act; we rely on nature, and a lot of hard work, to create the best possible product.”

While providing a delicious product for their customers is top priority, one of the family’s main goals is to create a sustainable environment.

“There are two types of sustainability —financial and environmental,” he says. “To be honest, our focus is more on the environmental aspect—we didn’t necessarily get into organic farming for financial sustainability. Environmental sustainability means that while farming you are leaving more with the soil and plant than you took away the first year.

We don’t rob from tomorrow. Modern farming doesn’t make for efficiency or sustainability, but we try not to farm the modern way. Our goal is to leave the farm at the end of the season the same way it was at the beginning of the season.”

And according to Jonathan, learning to balance the ecosystem of the farm and create sustainability has been the hardest part of running an organic farm.

“When peopleMeyer purchase produce - Nicole from us, they are purchasing produce

www.SandandPineMag.com | 13

that was handled by one or two people,” he says. “It has taken us these eight years to establish balance of the whole system.

I think that is what makes us stand out.

It’s the love and labor in everything we do that makes our farm unique.”

The brothers use push lawnmowers to cut the grass in an effort to reduce the amount of chemicals from gasoline and oil. They pick weeds with their hands. They use no commercial fertilizers and no sprays on the produce. They have their own bee habitat to control the pollination of their plants. They also work diligently to control the insect population.

“While it’s a beast to grow certified organic produce, it is so worth it,” Jonathan says. “We are doing what we do because we love it and because we want to.”

The Godfrey family is hands on.

Harvey and Jane, who are both retired, assist in running the daily operations and are the friendly faces customers see during season at the farm stand.

Brothers Jonathan and Joshua man 14 | SAND& PINE MAGAZINE April/May 2018

everything else—especially the day to day farming operations.

“It is truly a family-run business,” Jonathan says. “Our parents are the face of the farm, and customers love to see them at our farm stand. My brother and I both work full-time jobs, but also consider the farm a full-time operation and are happy to split responsibilities in order to harvest the produce. Our wives and children are also hands-on, and help out in whichever way possible.”

“We hope to continue to grow, to continue to test limits in the organic produce world and to continue to do this as a family. It’s our love for one another, and the love of the labor we do that will keep us growing.”

Season at Olde Carthage Farm begins in March and ends in early fall.

“Our strawberries are ripe very early because they are, obviously, organic.

Nature controls the production time.”

Patrons can expect strawberries starting in the end of March and running through mid-May.

Blackberries follow suit and are typically ready in the first week of June and are available through August.

Blueberries, the farm’s first crop, are available around the same time of the blackberries.

“Our blueberries are a completely different variety than most you eat from North Carolina,” Jonathan says.

“They are rabbit-eye blueberries and are harvested specifically for North Carolina organic soil. North Carolina raised and North Carolina grown.”

The farm is open to the public two to three days a week during strawberry season, and six days a week during blackberry and blueberry season, all with the availability to pick berries on Saturdays. The family also sells already picked berries at their farm stand, as well as the farm’s other available produce, flowers and homemade goodies.

Season opening information and produce updates can be found online at oldecarthagefarm.com or on the farm’s Facebook page.

SP

S

Be Part of the Solution.

DONATE TODAY!

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The Companion Animal Clinic Foundation makes affordable spay and neuter for individuals without a private veterinarian and animal welfare groups at the Spay Neuter Veterinary Clinic.

SERVIN

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Sandwiches BURGERS

Salads SOUPS

Coffee FLOATS

Celebrating 10 Years!

Surpassing 70,000 surgeries since opening in 2008.

Spay Neuter Veterinary Clinic 5071 US Hwy. #1, Vass, NC (910) 692-3499 (FIXX)

Donate at www.companionanimalclinic.org

Ice Cream 176 NW Broad Street Southern Pines 910.692.7273

Your

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Companion Animal Clinic Foundation

PO Box 148, Southern Pines, NC 28388 www.companionanimalclinic.org • info@companionanimalclinic.org 1-855-439-3498 (FIXT) 501c3#20-2886984

passion. life.

Your

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Garden Variety

Milkweeds

BY CL AUDIA WATSO N NC CO O PERAT IV E EXTENSIO N SERV ICE M ASTER GA RDENER VO LUNT EER

16 | SAND& PINE MAGAZINE April/May 2018

There’s been an astonishing decline in the population of monarch butterflies in recent years, with potential culprits including disease, climate change and land development. Scientists, however, say it may have more to do with the loss of the insect’s habitat, caused by the increased use of pesticides and herbicides.

The monarch’s habitat must be rich in milkweed and nectar plants to support its viability. Milkweed (asclepias spp.) is a class of more than 100 varieties of leafy green plants named for the milky sap that oozes from its stem when snapped. It is the sole food source for monarch caterpillars, and female monarch butterflies lay their eggs on it. As adults, monarchs get their nutrients from plants laden with nectar.

To offset the habitat loss, Monarch Watch (monarchwatch. org)—a nonprofit that focuses on the monarch butterfly, its habitat and migration—urges gardeners to create and certify a “Monarch Waystation.”

These waystations provide the resources necessary for monarchs to produce successive generations and sustain migration. The waystations can fit into a home or school garden, parks, along roadsides, wetlands and other areas.

Waystation kits are available from Monarch Watch and provide milkweed seeds, suggestions for companion nectar plants and instructions … order now! The non-vernalized seeds will need to be soaked in water and exposed to cold for a few days.

Milkweed seedlings or plugs (no chilling process required) are also available at many regional nurseries and online.

Look for those that adapt well to the Sandhills such as, Asclepias syriaca, “common milkweed,” Asclepias incarnata, “swamp milkweed,” Asclepias tuberosa, “butterfly weed,” and Asclepias humistrata, a milkweed native to pinewoods. Refer to Monarch Watch for planting instructions.

Once planted, wait until late summer to witness butterfly metamorphosis and take pleasure in having helped grow their habitat with milkweed.

For more information about milkweeds, visit, xerces.org/milkweed.

Milkweed is deer-resistant.

Did you know?

Milkweed grows from a long and sensitive taproot. Once planted, leave it in place.

Milkweed self-seeds— so let it grow for a larger patch.

/NCMGMooreCnty www.SandandPineMag.com | 17

, h h h A

a i r g n Sa

18 | SAND& PINE MAGAZINE April/May 2018

"Save water, drink sangria."

We came across this saying online, but in truth the first iteration of sangria saved lives not water. Back in the B.C. days, a common drink for the Greeks and Romans was a concoction called hippocras, which consisted of a mixture of wine and water with sugar and spices, like ginger and cinnamon. The alcohol in the wine killed off any bacteria in the water and the spices added flavor and zest.

Sangria, which means “bleeding” in Spanish, can find its roots in Spain, but truly, most countries throughout Europe have some version of “red wine punch.”

It wasn’t until the 1964 World’s Fair in New York City, where Spain’s pavilion offered the drink, that the U.S. got its first delectable hint of this fruity alcoholic beverage.

Traditionally, sangria is made with red wine, fruit juices, soda water, brandy and sugar, but there are hundreds of variations using just about every type of wine.

For us at Sand & Pine, sangria is a reminder of warm days on the patio with good friends and good food. And while December 20 is National Sangria Day, we think the spring is the perfect season to try a sangria recipe. Just remember, it’s best to let your sangria chill overnight.

And while you can always try a “Mangria,” created by comedian Adam Carolla, which consists of three parts red wine, one part vodka and one part orange juice, we recommend you try one or two recipes with a little more style ... and flavor. Ahhh, sangria!

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Traditional Sangria

courtesy of foodnetwork.com Ingredients 2 bottles chilled dry red wine, preferably Rioja 1 cup brandy 1 cup orange juice 1/4 cup superfine granulated sugar 2 oranges, cut into thin rounds 2 Meyer lemons, cut into thin rounds 3 Key limes, cut into thin rounds 2 apples, cored and cut into 1/2-inch chunks 2 cups cold club soda Directions In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well-chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.

www.SandandPineMag.com | 19

Berry Rose` Sangria » courtesy of epicurious.com

Ingredients 1/2 cup sugar 1 cup water 1/4 cup crème de cassis 1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries 1 orange, cut into wheels and quartered 1 bottle chilled dry rosé wine 2 teaspoons fresh lemon juice, or to taste Directions Put berries into a heatproof pitcher. Bring sugar, water, and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve.

Serve over ice. Sangria keeps, chilled and covered, up to 3 days. ssssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss

Watermelon Wonder Sangria » courtesy of allrecipes.com

Ingredients 12 cups cubed watermelon 1 bottle dry white wine 1 cup vodka 1/2 cup triple sec 1/2 cup simple syrup 1 medium lime, cut into wheels 1 orange, cut into wedges 1 cup fresh blueberries Directions Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine.

Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving. Garnish with mint and serve over ice.

20 | SAND& PINE MAGAZINE April/May 2018

White Cucumber Sangria courtesy of bluegrassbites.com

Ingredients 1 bottle Sauvignon Blanc 3 limes, sliced 1 large cucumber, sliced and halved 2 cups lemon-lime soda Mint for garnish Directions Combine white wine, two limes and 1/2 of cucumber slices in large pitcher. Cover and refrigerate for 4 hours, up to overnight. To serve, strain sangria to remove any cucumber or lime particles. Pour in wine glass and garnish with fresh mint sprigs and slices of cucumber and lime. Top each glass with about 1/4 cup of lemon-lime soda just before serving.

The

Market Place

Serving Moore County for more than 37 years!

Breakfast & Lunch Menus Available Daily fresh baked goods!

Fresh fruit smoothies!

Quiches, homemade soups, salads, sandwiches, desserts and more! gluten-free options everyday

DELIVERY (Mon-Fri 10:30 am - 1:30 pm)

Venue available in evenings for private events, parties, bridal showers, rehearsal dinners & business events Enjoy our food truck too!

Discounts to our military & first responders Gift certificates available

Download our App today!

Don’t forget your Market Place apparel!

246 OLMSTED BLVD., SUITE C | PINEHURST 910.295.1160 | 910.690.5127 www.SandandPineMag.com | 21

SOMEWHERE OUT THERE

Puzzles DIFFICULT

Place numbers into the grid so that every row, every column and every 3x3 box contains each of the digits 1 to 9. No guessing is needed.

EASY

Across 1. Earthenware container 4. Crustacean 8. Tavern 11. North American nation 12. Acting part 13. Nothing 14. Arranged in series 16. Spree 17. Wood sorrel 18. Pivot 19. Long flat piece of timber 22. Slender freshwater fish 23. Drinks (as a cat) 24. Hawaiian outdoor feast 25. Cereal grass 28. Single unit 29. Being before all others 30. Exclamation of disgust 31. Lair 32. Send forth 33. Seaward 34. Lustrous 36. Search 37. Evoke 39. Ingot 40. Covered on the inside 41. Subject to a vote 45. Propagative part of the

plant 46. Monetary unit of Western Samoa 47. Affirmative vote 48. Abstract being 49. Above 50. Cardinal number Down 1. Legal right 2. Exploit 3. Needlefish 4. Snap 5. Roster 6. Malt beverage 7. To exist 8. Roof apartment 9. Exhort 10. An Afrikaner 13. Bluish white metallic element 15. Charged particles 16. Beautiful 18. Seashore 19. Trudge 20. Alley 21. Mountain range in Italy 22. Livid 24. Boundary

26. Matures 27. Demonstrative pronoun 29. Stinking 33. Distinctive quality 35. Chilled 36. Emirate on the Persian Gulf 37. Otherwise 38. Mortgage 39. Trunk of a tree 41. 6th letter of the Hebrew alphabet 42. Racket 43. Alkali 44. Even (poet.)

46. In the direction of

HOW OUTKAST DESCRIBES SPRING Ladderword puzzles are like crosswords but with a twist. The words in the middle column are anagrams of the words of the first column.

The words in the last column are anagrams of the middle column plus one additional letter. The anchor words (the down clues) are related by a common theme.

Across 1. Lesser 3. Disclose 5. Verify 6. Make into an act 7. Daze 8. Middle 9. Divest 10. Goblin 11. Reprieve

12. Italian composer 13. Sundry 14. Counselor 15. Father 16. Volcanic material 17. Cougar Down 2. Newly made 4. Unsoiled

22 | SAND& PINE MAGAZINE April/May 2018

Puzzle answers found on SandandPineMag.com

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At the

Table

By Karen Caulfield of MooreEats.com 24 | SAND& PINE MAGAZINE April/May 2018

WHY DID THE MUSHROOM GO TO THE PARTY? BECAUSE HE'S A FUN-GI!

FALLING IN LOVE IS LIKE EATING MUSHROOMS, YOU NEVER KNOW IF IT'S THE REAL THING UNTIL IT'S TOO LATE. – BILL BALANCE

KIDS ARE NOW EATING THINGS LIKE EDAMAME AND SUSHI. I DIDN'T KNOW WHAT SHIITAKE MUSHROOMS WERE WHEN I WAS 10—MOST KIDS TODAY DO. – EMERIL LAGASSE

When I was growing up in the ’50s and ’60s, the most readily available mushrooms came in a jar. As you can probably imagine, they had a texture very different from fresh mushrooms and, to be honest, I was not a fan. Since then, however, America has expanded its fungi palate and several fresh mushroom varieties are found in most groceries, as well as many more dried varieties. They are much more than a pizza topping now, and I have come to love them.

Because of the range of climates and soils found in North Carolina, there are more than 3,000 varieties of mushrooms found in the state, of which 200 are edible.

Foraging for wild mushrooms can be both pleasant and profitable, but I would highly recommend joining a mushroom club before foraging solo. Many poisonous mushrooms appear similar to nonpoisonous varieties.

There are well-established clubs in Durham, Winston-Salem and Asheville.

North Carolina encourages cultivation of edible and medicinal mushrooms as part of the state’s Department of Agriculture’s Specialty Crop Program, which was founded to introduce new crops to farmers transitioning from tobacco. The primary cultivated varieties are button and shiitake mushrooms—our warm, humid climate is perfect for shiitake production.

MUSHROOM FUN FACTS > Mushrooms are comprised of 85-95 percent water. > Mushrooms have their own immune system. > Mushrooms are more closely related in DNA to humans than to plants. > Like human skin, mushrooms can produce vitamin D by being exposed to sunlight. Exposing a freshly cut shiitake mushroom, gills up, to the sun for eight hours can increase its vitamin D content by as much as 4,600 times! > The honey mushroom (armillaria ostoyae) is the world’s largest known organism, covering 2,384 acres (nearly 4 square miles) of soil in Oregon’s Blue Mountains. The fungus is estimated to be 2,400 years old, but could be as ancient as 8,650 years. > Psathyrella aquatica is a gilled mushroom that lives completely under water. > Ancient Egyptians believed mushrooms were the plant of immortality. > A single portobello mushroom can contain more potassium than a banana. > There are more amino acids in mushrooms than in corn, peanuts or soybeans.

www.SandandPineMag.com | 25

At the

Table

Brie, Roquefort and Mushroom Fondue from Bon Appetit, February 1997 Serving: 6 to 8 Ingredients

1 1/2 teaspoons olive oil 4 ounces fresh shiitake mushrooms, stemmed, caps diced 1 shallot, minced 1 teaspoon chopped fresh thyme 1 1/2 tablespoons all-purpose flour 12 ounces chilled 60 percent (double crème) Brie cheese (do not use triple crème) 2 ounces chilled Roquefort cheese 1 cup dry white wine 1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes)

Preparation Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.

Mushrooms Berkeley from The Vegetarian Epicure by Anna Thomas Serving: 4 to 6 1 pound fresh mushrooms 2 medium bell peppers 1 onion 1/2 cup butter

Sauce:

2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1/2 cup brown sugar 3/4 cup mellow red table wine freshly ground pepper seasoned salt

Wash mushrooms and, unless they are quite small, cut each one in half.

Wash and seed the bell peppers and cut them into approximately 1-inch squares. Peel and chop the onion. Melt the butter in a large saucepan and sauté the onion until it is transparent.

Prepare the sauce: Mix together the mustard, brown sugar, and Worcestershire sauce until you have a smooth paste. Add the wine, season with lots of pepper, and a little salt, and stir well.

When the onion is clear, add the mushrooms and peppers to the pan and sauté an few minutes, stirring often. As the mushrooms begin to brown and reduce in size, add the wine sauce.

Simmer the mixture over a medium flame for about 45 minutes, or until the sauce is much reduced and thickened. The mushrooms and peppers will be very dark and evil-looking, but irresistible in flavor and aroma.

26 | SAND& PINE MAGAZINE April/May 2018

Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes.

Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat.

Add cheese by handfuls, stirring until melted after each addition.

Continue stirring until smooth.

Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables.

SP

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After trying several venues, Vanguard has found its home nestled in the pages of Sand & Pine and Pinehurst Living magazines.

“We are able to reach a broad diversity of people in Moore County for a reasonable cost. Amanda took the time to meet my staff and sat down with me to listen to my mission statement and goals for the veterinary practice. I felt she was invested in my success as a business owner, and I trusted her guidance in approaching the advertising market.

“Since 2014, the team at Sand & Pine and Pinehurst Living has fulfilled my marketing goals with beautifully designed pages showcasing Vanguard to the area. I couldn’t be happier, and advertising with them was and remains a great investment in the future of my business.”

- Dana Vamvakias, Veterinarian Owner, Vanguard Veterinary Hospital

www.SandandPineMag.com | 27

Beer Matters

The Money Side of Beer With the proliferation of craft breweries, many consumers are experiencing sticker shock at the difference of prices between craft beer and macro lagers (Anheuser-Busch, Coors, Miller, etc.). So, what makes a beer worth a price tag that can be as high as a dollar an ounce?

To answer that question properly, we must first define value. Craft beer drinkers value flavor above all else, whereas macro lager drinkers value consistency. Many craft beer connoisseurs will verbally express their distaste of macro lagers by generalizing the category as inferior quality. When people say this, I know they are confusing the term quality with flavor.

From a technical brewing standpoint, Anheuser-Busch has the highest quality control in the country. Bud Light is brewed to be crisp, refreshing, and nearly flavorless. Just because the beer is low in flavor doesn’t mean the beer has inferior quality.

A Bud Light will taste the same nationwide because it is perfectly executed. By producing a nearly flavorless product, Anheuser-Busch can target the widest possible audience. In contrast, craft brewers who produce a very flavorful but bitter IPA ensure that over 75 percent of the drinking population won’t seek out their product.

28 | SAND& PINE MAGAZINE April/May 2018

BY JASON DICKINSON, CERTIFIED CICERONE®

To illustrate the price discrepancy, let’s juxtapose the brewing process of macro lagers to craft beer. Anheuser-Busch is a giant in the brewing industry. They own much of the raw materials they need to produce their beer. Because of the type of barley they use, Anheuser-Busch can reduce cost by using cheaper ingredients such as rice, which adds no major flavors to the final product.

On the other hand, a craft brewer who is trying to maximize flavor can’t get away with using 50 percent rice in their beer. Craft brewers need to purchase their malted barley from a company that prepares the raw grain for brewing. The malt company in turn buys the raw ingredients directly from farmers.

Anheuser-Busch owns the ingredients and process from farm to beer, which is a massive cost savings. Since AnheuserBusch produces a limited number of different beers in their portfolio, they can simplify their hop requirements to only a couple varietals. On the other hand, it is not uncommon to see a craft brewer use six or more hop varietals in a single recipe. The more hops, the more expensive the beer.

Larger breweries often have hop contracts, which lock in prices and quantities for the coming year. Many smaller craft

breweries purchase hops on a spot market where the supply and demand create price fluctuations throughout the year. Larger breweries have their own labs and can reuse yeast to further cut down on costs. Most small breweries need to purchase fresh yeast for each batch. AnheuserBusch has the money to develop state of the art brewing equipment that reduces the number of employees needed.

Craft breweries often buy their equipment second hand from other breweries that need to expand. This leads to efficiency issues due to old equipment, which requires more employees to run.

Lastly, craft brewers aim to provide as much flavor in their beer as possible. The more ingredients they use, the more flavor they can bottle or can. Flavor can also be added through complex brewing and cellaring techniques.

You can take the same base beer and drastically change the flavor by adding fruit or aging in a bourbon barrel, both of which will increase the costs for the brewery.

A Bud Light 12-pack averages out to a cost of $0.06 per ounce to the consumer. Using the same math, a four-pack of Evil Twin Bible Belt Imperial Stout at $38.99 comes out to $0.61 an ounce. A Cascade Brewing Company sour ale bottle at $29.99 costs the consumer a whopping $0.85 an ounce!

So let’s unpack those costs. To brew an imperial stout that is 13 percent alcohol by volume, the brewer needs to add a massive amount of grain to the batch. The more grain you add, the more hops you need to balance out the sweetness and the more yeast cells you need to convert sugar to alcohol. Many imperial stouts have added ingredients such as vanilla, cocoa nibs, chili peppers, etc. All of this dramatically increases the price of the beer. Cascade employees manually and painstakingly cut thousands of pounds of fruit for each batch of sour beer.

They then age their beer on fruit for up to a year in barrels and then age the beer in bottles for an additional year.

That’s why Cascade beer is $0.85 an ounce.

Craft breweries are betting that consumers will pay a premium for flavor. Macro lager producers are betting that 80 percent of the population want a reliable, inoffensivetasting product at an affordable price. If you value flavor, no amount of price discount will make you pick up a 12pack of Bud Light. If flavor is not your driving purchasing factor, then no amount of bourbon barrel aging or fruit additions will entice you to fork over $38.99 for a fourpack.

SP

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www.SandandPineMag.com | 29

TO

YOUR

Health !

Plant-based Eating

By Ashley Carpenter, RD

A

plant-based diet is higher in unsaturated fats and fiber, both of which support better health. Such a diet can contain more vitamins, minerals and phytonutrients, which help to reduce your risk for chronic disease. A couple of things to keep in mind if you’re considering a plant-based diet: • • •

Plant-based is not “all-or-nothing.” You don’t have to go meat-free to be more plant-based.

Treat meat as a side, instead of the main feature.

To get started, focus on adding foods. Start your meals with a salad. Try adding veggies to your favorite recipes and comfort foods. Use fresh or dried herbs and spices—they're plants too, and offer loads of flavor!

Check out these two events at FirstHealth to help you get started. Call 910-715-1800 to register.

• •

April 12 (6 p.m.): Farmer’s Market Farmacy with Dr. Ann Marie Richards, FirstHealth Family Medicine April 26 (6 p.m.): Taste of India Cooking Demo & Tasting with Chefs Ivory Mulholland and Jen Karlowicz.

30 | SAND& PINE MAGAZINE April/May 2018

Farmers Markets in Moore County Mondays Moore County Health Department Farmers Market 10:30 a.m. – 1 p.m. | 705 Pinehurst Ave., Carthage Moore County Farmers Market 2 p.m. – 5:30 p.m. |170 Memorial Drive, Pinehurst Wednesdays Sandhills Farmers Market 3 p.m. – 6 p.m. | Village Green, Pinehurst Thursdays Moore County Farmers Market 9 a.m. – 1 p.m. | 604 W. Morganton Road, Southern Pines Saturdays Moore County Farmers Market 8 a.m. – noon | Downtown Park, Southern Pines Sandhills Farmers Market 10 a.m. – 1 p.m. | Village Green, Pinehurst

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www.SandandPineMag.com | 31

One of the best experiences of my life so far was a concert I went to about two years ago. It was in May so the weather had started to be that kind of humid summer storm weather and there was a tornado warning during the concert, but since it was Beyonce, I couldn't miss it.

It was held at the NC State stadium and since it was open we could see the lightning in the distance as she hit crazy high notes! They eventually had to evacuate us because of the lightning and so they moved everyone across the street to the PNC arena and we hung out there for about an hour before they brought us, and Beyonce, back for the rest of the show. I'l never forget singing in the rain with Beyonce while she danced on stage in a pool of water in a big plastic poncho. It was so crazy.

I have a basketball game on Thursday that I am practicing for. Last week I sprained my finger and it was purple but I hope it is better so I can play in my game. My dad helps coach, so I get extra practice at home.

32 | SAND& PINE MAGAZINE April/May 2018

When I was growing up, I lived in Edmonds, Washington, and one memory that will always stand out is the day Mt. St. Helens erupted. I was 10 years old and I remember that it sounded like a big bird had hit the window. We later found out it was actually the volcano! We ended up getting a few days off school as the soot and ash traveled through the air and everything was so gray we wore masks outside when we went out to play.

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387 W. Pennsylvania Ave. Southern Pines, NC 28387 www.SandandPineMag.com | 33

Music

THE JAMES CREEK GANG

BY ANTHONY PARKS

Having the wind knocked out of you is a sensation you just don’t experience every day … well at least you shouldn’t. Honestly, we were lucky that we made it out alive. There was blood, bones were broken, and concussions were merely cause to break for a snack. This wasn’t boot camp. It wasn’t a mixed martial arts tournament. It was growing up in my neighborhood in the ’80s. So fasten your seatbelt as we travel back to a more dangerous time.

Wait, scratch that, we didn’t fasten seat belts. Our parents weren’t breaking any laws by not having us buckled up or even sitting in a seat. I clearly recall taking naps in the back window of the Buick on the way to visit the grandparents. I never got hurt from being back there, but the unexpected sunburn was intense. The point is, the late ’70s and ’80s was the last stretch of time where the safety of our children seemingly wasn’t much an issue. For example, it was well into the ’90s before I saw any kid wearing pads 34 | SAND& PINE MAGAZINE April/May 2018

and a helmet to skate or ride a bike. There were no cell phones, so being out of contact with your family for hours on end was no need for panic. We would end up miles from home and totally exposed to the world armed only with the parental wisdom “don’t take candy from strangers.”

A typical day in my neighborhood in the early ’80s would have been drenched in a lack of concern from our parents about our well-being. I guess they relied on the idea that because we ran in a pack we would be OK. To some extent that was true, but in other ways it was actually the cause of whatever pain one of us might find ourselves in that day. Someone was going to want to build a “jump.” This would usually consist of some old rotted piece of plywood that was propped up on a log or curb.

To keep us all equal in the pack, there was an unwritten rule that whoever built the ramp was not obligated to be the first one to use it and it took a few nasty spills before we dialed in the right angle. Flying

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Saturday, April 28 10am // 4pm

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www.SandandPineMag.com | 35

running through those creek beds. But the cold water, scratches and bruises made us tougher.

Anthony with his first skateboard over the front of your handlebars at a height that allows for a moment of introspection as you see the ground approaching is an invaluable experience and cannot be gained by playing video games all day on Saturday. So the risk was high, but if you were the first one to land that jump and keep all the air in your tires … king for a day.

Another fun game was “bump bump chicken,” which involved everyone riding quickly around the cul-de-sac in the same direction, except for one of us who would have to go against the flow until he made someone else crash or put their feet down. Epic game, and I’m still waiting to be asked to help bring it to the Summer Olympics.

Races were a good way to kill time and tear some skin as well. Skateboarding face first on your belly down the driveway was a race that we only tried once. If you remember those ’70s plastic skinny skateboards, you understand why this race had no winners. Other games like “BB gun war” and “shoot an arrow straight up in the air and try to catch it” were also short lived, but we gave it a good run.

A little further away from the house we would stash our bikes off the side of the road and head out into the woods.

We lived next to the nature preserve, so 500 acres became our territory and amazingly there was never a need for a medical helicopter or search party. We figured it out. We played capture the flag along the trails and in the swamps of James Creek. It wasn't until I returned to those woods 20 years later and saw five water moccasins on one hike that I realized we had no clue how stupid it was to go

36 | SAND& PINE MAGAZINE April/May 2018

We didn't need our parents, until we got cold and hungry (of course), and we became independent. We had to be home for dinner (of course), but as long as we all got home at the same time, no one got in trouble if we were late. It was after the mothers began calling each other that you entered world of potential punishment. If your buddy got home 30 minutes ago and your location was unknown, motherly worry could lead to fatherly anger, and the next day your crew might be one rider short.

You might find yourself helping your mom wash out the Tupperware and last night’s fondue pot even if it was the day you were supposed to all meet at the McKeithan’s trampoline to see if we could “double jump” John’s little brother (still in diapers) and make him bounce over our heads, which we pulled off only after a full summer of trying. I believe we were the last generation to be sent to our room as a punishment. It seems “you go outside and think about your behavior” would pack a much bigger punch with the device zombies today.

I quit riding a skateboard after busting hard off a ramp in the driveway. The air left my body and did not come back for what seemed like hours. My sister thought I was dying and I think I mouthed the words “goodbye.” I was totally fine but it was time to start making smarter choices.

I’m am so glad to have grown up in a time that seemed to have danger at every turn. We ate crab apples and muscadines. We had bottle rocket fights. When it snowed, we would sled down Steelman Road fully aware that no one had ever been able make it all the way down but what if today was the day?! We learned to take risks, we learned from our mistakes and we created a childhood. If the old gang got together today I think there would be no end to how many stories would follow the phrase “ Do you remember the time we …?”

SP

Live Music Events

Southern Pines The Sunrise Theater

The Wine Cellar 241 NE Broad St.

250 NW Broad St.

Friday, April 6, 7:00 p.m., Free Momma Molasses

Aberdeen

Saturday, April 7, 7:30 p.m., $15 regular or $18 VIP Singer-Songwriters in the Round Event

Saturday, April 7, 7:00 p.m., Free James Villone

105 E South St.

Weymouth Center

Friday, April 13, 7:00 p.m., Free Frankie Moree

555 East Connecticut Ave.

Saturday, April 14, 7:00 p.m., Free Tyler Godfrey

Tuesday, April 24, 7:00 p.m., Free Musician’s Song Circle

Friday, April 20, 7:00 p.m., Free Cousin Amy Deluxe String Band

Broad Street Bar

Saturday, April 21, 7:00 p.m., Free Heather Kenney

715 SW Broad St.

Saturday, April 7, 10:00 p.m., Free Moonlight Shiners

Jefferson Inn

Friday, April 27, 7:00 p.m., Free Scott Grote & Johnathon Robinson

Saturday, April 28, 7:00 p.m., Free Whiskey Pines

150 W. New Hampshire Ave.

Friday, May 4, 7:00 p.m., Free Chris Munsom

Wednesday, April 4, 7:00 p.m., Free Tony Barnes

Saturday, May 5, 7:00 p.m., Free Bill West

Thursday, April 5, 7:00 p.m., Free Whiskey Pines

Friday, May 11, 7:00 p.m., Free Simple Things

Friday, April 6, 7:00 p.m., Free The Homewreckers

Saturday, May 12, 7:00 p.m., Free Tim Wilson

Saturday, April 7, 7:00 p.m., Free Jill Charles

Friday, May 18, 7:00 p.m., Free James Villone

Wednesday, April 11, 7:00 p.m., Free Russ Thompson

Saturday, May 19, 7:00 p.m., Free Heather Kenny

The Railhouse Brewery Saturday, April 7, 8:00 p.m., Free Reflections 2 Saturday, April 14, 8:00 p.m., Free Motor Junkie Saturday, April 21, 8:00 p.m., Free August Burning Saturday, April 28, 8:00 p.m., Free Blue Sky Crying

Pinehurst Drum & Quill

40 Chinquapin Road Sunday, April 1, 5:00 p.m., Free Ireland Sister City Music Jam Wednesday, April 11, 8:00 p.m., Free Faith Bardill Friday, April 27, 9:00 p.m., Free LV Duo Friday, May 18, 3:00 p.m., Free Ambiguously Acoustic Duo

Magnolia Inn

65 Magnolia Road Saturday, April 7, 7:00 p.m., Free Tim Wilson and Friends Thursday, April 12, 7:00 p.m., Free David Smith Friday, April 13, 7:00 p.m., Free Paula Carlson and Acoustic on the Rocks Saturday, April 14, 7:00 p.m., Free Dos Amigos Friday, April 20, 7:00 p.m., Free Whiskey Pines Saturday, April 21, 7:00 p.m., Free Jen Hillard Thursday, April 26, 7:00 p.m., Free Dos Amigos Friday, April 27, 7:00 p.m., Free Chill Factor Featuring Barron Maness Saturday, April 28, 7:00 p.m., Free Tim Wilson and Friends

Friday, May 4, 7:00 p.m., Free David Smith

Saturday, May 5, 7:00 p.m., Free Paula Carlson and Acoustic on the Rocks Friday, May 11, 7:00 p.m., Free Tim Wilson and Friends Thursday, May 17, 7:00 p.m., Free Dos Amigos

Dugan’s Pub

Friday, May 18, 7:00 p.m., Free Chill Factor featuring Barron Mannes

Every Tuesday, 6:30 p.m., Free Will McCanless

Saturday, May 19, 7:00 p.m., Free Jen Hilliard

2 Market Square

Thursday, April 12, 8:00 p.m., Free Nico Zarcone

Friday, May 25, 7:00 p.m., Free Scott Grote & Jonathan Robinson

Friday, April 13, 9:00 p.m., Free Two Stories Wide

Saturday, May 26, 7:00 p.m., Free Cousin Amy Deluxe String Band

Wednesday, April 4, 7:00 p.m., Free Boombadeers

Saturday, May 26, 7:00 p.m., Free Dos Amigos

Saturday, April 14, 9:00 p.m., Free Tony Barnes

Kickback Jack's

Friday, April 13, 9:00 p.m., Free THC Band

Thursday, May 31, 7:00 p.m., Free David Smith

Wednesday, April 18, 7:00 p.m., Free Dylan Branson Thursday, April 19, 8:00 p.m., Free Frankie & Jeff Friday, April 20, 9:00 p.m., Free Faith Bardill & The Back Row Saints Saturday, April 21, 9:00 p.m., Free The Chemical Lizards Wednesday, April 25, 7:00 p.m., Free Tony Barnes Thursday, April 26, 8:00 p.m., Free Paula Carlson Friday, April 27, 9:00 p.m., Free Jill Charles

10745 U.S. 15 / 501 Wednesday, April 11, 7:00 p.m., Free Jeremy Robinson Wednesday, April 18. 7:00 p.m., Free Tony Barnes Wednesday, April 25, 7:00 p.m., Free Tony Richardson Duo

The Bell Tree

Saturday, April 14, 9:00 p.m., Free THC Band Sunday, April 15, 7:00 p.m., Free Boombadeers

Dates and times subject to change.

Check directly with event organizers before making plans.

Wednesday, April 18, 7:00 p.m., Free Boombadeers Friday, April 20, 9:00 p.m., Free Paula Carlson

155 NE Broad St.

Saturday, April 21, 9:00 p.m., Free Paula Carlson

Every Saturday, 9:00 p.m., Free Live Music on the Patio

Friday, April 27, 9:00 p.m., Free August Rain Saturday, April 28, 9:00 p.m., Free August Rain

Saturday, April 28, 9:00 p.m., Free Dos Eddies

www.SandandPineMag.com | 37

DIY YOUR OWN WONDERFUL WHIMSICAL

TRAVELING WHISKEY BAR

BY PATTI RANCK, OWNER, INDIGO EARTH EVENTS

Whether you’re entertaining outdoors or your house doesn’t have quite the room for a permanent bar, you can bring the party anywhere with a portable, suitcase-hack whiskey bar.

SUPPLIES • A vintage-type old suitcase. These can be found at Goodwill, garage or tag sales, or even your own garage.

• Two thick squares of foam. A minimum of 2.5-3 inches thick will work. Since the suitcase I had was fairly large, I used the foam squares sold for making seat cushions and it wasn’t quite perfect, but served the purpose. Purchase foam at most sewing centers, craft stores or WallyWorld. I just happened to have two left from a previous project (of course I did).

• Pen or marker • Any kind of paper to make templates for the cut outs for your bottles and

such. Newspaper or brown craft paper from the Dollar Store will do.

• Scissors • Utility knife blades. Have a couple on hand. It is surprising how quickly the foam dulls the blade, and then you will just end up tearing the foam instead of getting a clean slice. FYI, I went through three blades. Also ... I feel compelled to say this (yeah, I know we are all adults here, so maybe it’s just the mom in me) but safety first!

Please use caution as these blades were very sharp, and in order to make a deeper cut, you will not be using the blade inside the handle so watch those fingers!

• Metal Ruler. You will use this as a straight edge guide when cutting.

*Optional: The luggage straps in the suitcase will help hold all the pieces in place.

But you may just need Velcro and needle and thread to attach to the ends of the straps for extra security. I just tied mine and it worked OK for my inside bar, but I would definitely add the Velcro if I was taking it “on the road.”

38 | SAND& PINE MAGAZINE April/May 2018

• Tape measure • Foam glue and Mod Podge. I used a liquid because I really feel that the spray adhesive is so much worse for the environment and also messy to use.

Purchase at the craft store. I mixed the glues together to make a more spreadable consistency — a ratio of about one to one.)

• Paint brush. Just a cheap chip brush will do here. When you are done you will want to throw it away.

• Books to use as weights • An additional thinner piece of foam cut to the same size as the others, to be used as a protective insert (or “sail” as I discovered in luggage terminology).

**Note: Do not line the foam inserts with fabric the way I did … it was way too lengthy a process, and the bottles didn’t seem to fit as snuggly. I thought the fabric was pretty, but it mostly got in the way.

By the time I finished with the whole fabric ordeal I really did need a drink! Ha! So, live and learn … that’s part of what this process is about. Me getting the kinks out of the project so you don’t have to.

TO FILL THE BAR • Whiskey bottles (yup). Choose your own poison.

Life • Art • Celebrations

• Shot glass or jigger • Shaker. Make sure it has a built-in strainer so you don’t have to tote that along too.

• At least 4 small jam jars with lids. You can repurpose some, or pick a few up where they sell canning supplies. You will be using one for your choice of simple syrup, one for your garnish and at least two as drinking glasses. Why would you want lids on your drinking glasses, you ask? So that when you pack up the bar, the residual drips don’t mess up the inside of the case.

Yeah, I think about that kind of stuff. *Note: You will have to pack and carry your ice in a separate insulated container.

THE PROCESS 1 - Measure the inside of your suitcase and cut foam pieces to

size carefully using the knife blade and metal ruler as a guide.

This will take a few cuts as the foam is thicker than the blade is long. The deeper you can go, without cutting through, will really help nestle the bottles and jars in there securely.

2 - Take paper and pen and trace around the outline of each item you want to use in your bar case.

3 - Cut out your paper templates slightly inside the outline.

This will ensure a really snug fit. Then lay them out on the foam inserts to be sure the placement is good and everything will fit.

4 - Then take pen to foam and trace around the paper shapes.

5 - Using your blade and metal ruler, carefully slice into the

foam following your outline as closely as possible. Then lifting one edge of the cutout, slice under and across horizontally until you have “scooped” out the hole where the bottle or jar will fit.

Give a test and make sure the item fits very tightly. Always err on the side of a bit smaller here, because the foam is stretchy it will encase the bottle best if the opening you have cut is a bit on the smaller side.

6 - After all the cuts are made. Mix the glues using any glass

bowl as the glue is water soluble and it will wash out no problem.

Take your paint brush and apply a good amount to the bottom and sides of your suitcase and press down the foam inserts (cut sides up, of course). Put some heavy books on top and let dry at least overnight. The foam takes quite a while to fully dry.

7 - Fill your bar, fasten the straps tightly and use the thin piece of foam to place over the bottles before you close the case. Just extra insurance against any possible breakage.

Now make some munchies, gather some friends and have yourself a whiskey party!

As seen in Pinehurst Living Magazine!

Weddings & Events Design & Styling/Vintage Rentals Custom Handmade

IndigoEarthEvents.com Vintage & Eclectic Rentals • Design & Styling Custom Artwork & Sculpted Cake Toppers by appointment indigoearthevents@icloud.com | 910-638-8322

SP

www.SandandPineMag.com | 39

Last Word A United Cause

by Linda Pearson

S

pring brings about a sense of renewal and hope as we see new life blossoming from various budding trees and the sunny smiles of the daffodils in the Sandhills. This is also the time of year when the United Way of Moore County does a refresh and, with the help of volunteers, considers what community programs will be awarded grants for the year.

The United Way campaign officially kicks off in September of each year, but donations are encouraged throughout the year for distribution in the spring. As a local nonprofit organization, we support other local nonprofits who fall under the impact areas providing education enhancement for our youth, financial stability and health care. Annually, those partners apply for funding from United Way for money raised as a result of the fall campaign and contributions collected during the year.

The United Way of Moore County does due diligence in efforts to best serve the community. Research into how our community is impacted by education enhancement, assurance of financial stability for individuals and families, and access to health care for those living here helps drive the United Way of Moore County mission.

Currently, the United Way of Moore County is providing financial support to the following local organizations: American Red Cross, the Arc of Moore County, Bethany House, Bethesda Incorporated, Boy Scouts of America-Occoneechee Council, Moore Buddies Mentoring, Friend to Friend, Legal Aid of North Carolina, Meals on Wheels, Moore County 4-H, Moore County Literacy Council, MooreHealth, Northern Moore Family Resource Center, Partners for Children & Families, Salvation Army and the Sandhills/Moore Coalition for Human Care.

Each year, local nonprofit organizations are invited to apply for grants from the United Way of Moore County and must provide information regarding their finances,

leadership and governance. Volunteers living in the community serve on panels that conduct site visits to applying agencies, interview their staff and leadership, and make recommendations for funding to the United Way board of directors who are also members of the Moore County community. This process is a real eye-opener for those who participate and a great way to learn about the place where we live, work and have chosen to retire.

The United Way of Moore County works every day to build a stronger community with the help of individuals who live here and companies who do business here.

Through the United Way, the impact on the people living in the community is far reaching. Because of how United Way works, any individual can help make a difference and help others by giving financially to United Way of Moore County or by volunteering their time and talents. From the youngest to the oldest, the United Way of Moore County helps ensure that “life-necessary” services and programs are available when they are needed. Whether its support for individuals with disabilities and their families, the family experiencing a series of events that place them in financial jeopardy, children getting the needed boost in education and extra-curricular learning activities, mentoring or the individual in need of a safe haven—just to name a few— the United Way of Moore County is a big picture organization working to encompass whole community needs and provide for the greater good.

On April 1, the United Way is relocating from their current office at 375 SE Broad Street to 780 NW Broad Street, Suite 100 in Southern Pines. The mailing address, PO Box 207, Southern Pines, NC 28388 and the telephone number 910-692-2413 remain the same. For more information about the United Way of Moore County, please call us or visit our website at unitedwaymoore.com and Facebook page at facebook.com/UWayMoore/.

SP

Linda Pearson has been executive director of the United Way of Moore County since 2004. She is a graduate of Appalachian State University and a native of Moore County.

She serves on the local board of directors for BB&T and MooreHealth, and is a founding member of Moore Executive Women. Linda has certifications from Duke University’s Office of Continuing Studies in Nonprofit Management, the U.S. Chamber of Commerce Institute for Organization Management, the Dedman Fellow in Leadership from Sandhills Community College, and the Chamber’s Moore County Leadership Institute.

40 | SAND& PINE MAGAZINE April/May 2018

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