Sandhills Naturally - Sept. 2014

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Yo u r G u i d e to H e a lt hy L i v i n g i n t h e S a n d h i l l s A r e a • S E P TE M B ER 2 0 1 4

what's in a name?

The labels explained

Exploring Weymouth Woods • Olive Trees in NC?

table of contents

september 2014

What's in a Name? The Labels Explained, page 4

nutrition Cover Story: What's in a Name?................4 Healthy Lunch Ideas for Back to School......7 Tips & Tricks for Healthy Substitutes...........8 Back to School Bites..................................9

living The Grass Is Greener................................10 Farm Aid Comes to NC............................12 Tips for a Green Back-to-School Season...13

September is Yoga Month! 10 Reasons to Try Yoga, page 18

d.i.y Foods to Stop Buying, Start Making.........14

fitness Ommm...Try Yoga in September..............15

wellness Chiropractic Care for Runners..................16

Explore Weymouth Woods, page 18

Essential Oils for Back-to-School Blues.....17 Can Olive Industry Make It in NC?...........18

explore Exploring Weymouth Woods...................21 Spotlight on Chiropractic Wellness Clinic...22 Resource Guide.......................................24 Calendar of Events..................................26 Brain Games............................................27

Watch our Facebook posts for a chance to win a bundle of classes at Tree of Life

“This region knows the value of its farmers and offers increasing opportunities for new farmers to build a strong regional food system.�

Farm Aid President Willie Nelson on NC, pg. 12

2

www.SandhillsNaturally.com September 2014

from the publisher

sign, sign, everywhere a sign Your Guide to Healthy Living in the Sandhills

The first issue of Sandhills Naturally, published in August, received overwhelmingly positive reviews. I've

Editor & Publisher Joy Godwin Crowe Associate Editor Karen Gilchrist karen@sandhillsnaturally.com Contributing Writers Crystal Cox Dr. David Fonke Marketing & Advertising Joy G. Crowe joy@sandhillsnaturally.com

received many encouraging e-mails from readers, with comments like, "It is wonderful! Great job! I've lived here over 30 years and have longed for this kind of connection in our area."

"It's been a long time coming."

"It's well done and much needed."

"I enjoyed your first issue. This is going to be a win for our community, and I know it's a labor of love."

There was one e-mail message with the subject line, "Very cool pub."

And then there was my favorite: "Just picked up your

Mike Cole (Lee Co.) mcole@sandhillsnaturally.com

first issue and I have one word for you...AWESOME!"

F. Michael Edwards (Cumberland Co.) michael@sandhillsnaturally.com

we are on the right path with Sandhills Naturally. Our

Logo Design Petra Bobbitt, Wild Hair Graphic Design petra@wildhairdesign.com Published by Main Street Media 213 Skyland Plaza, Ste 1370-163 Spring Lake, NC 28390 For more information or to become an advertiser, please call (910) 551-2883 www.SandhillsNaturally.com www.facebook.com/sandhillsnaturallync

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mission is to be a resource for healthy living — to help educate on matters of health, fitness, wellness and living from a more natural and sustainable perspective. You want to explore your options to live a healthier, better life, naturally — and we want to help you on that journey.

"Sign, sign, everywhere a sign. Do this, don't do that, can't you read the sign?"

As I was working on this issue and reading the finished article about labels and what they mean, this old song popped into my head. We are bombarded with signs and messages every day. Even with food, we are often being told that we should eat this, don't eat that. Everywhere we turn in the grocery store, there are signs, labels, symbols and logos. "Whole Grain." "All natural." "100% Organic." But what do the labels really mean? Is there truth behind them, or is it marketing hype? I think you'll find this article enlightening. My personal goal with this publication is to learn something with each issue, and I certainly did with this story!

Again, please let me know what you think and send me your ideas for future stories. And your positive comments make my day, so keep them coming! Be sure to like us on Facebook (sandhillsnaturallync) and check out our digital edition online.

Please, please thank our advertisers for making this publication possible. As always, if you would like to help support Sandhills Naturally by being a sponsor or a distribution

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Copyright ©2014 by Main Street Media and Sandhills Naturally. All rights reserved.

No part of this issue may be reproduced in whole or in part in any form without permission of the publisher or copyright holder. Neither participating advertisers nor the publishers will be responsible or liable for misinformation, misprints or typographical errors. The publishers reserve the right to edit any submitted material.

Main Street Media is not responsible for unsolicited manuscripts, artwork or other material. Information in this publication is not meant to diagnose, treat or prescribe for medical conditions. The opinions expressed by contributing writers are their own and do not necessarily reflect those of the editors and publisher.

These encouraging comments have let me know that

Proud member of

location, please let me know.

Thanks for reading our second issue!

Joy Godwin Crowe, Publisher

a

September 2014

joy@sandhillsnaturally.com

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nutrition

what's in a name? the labels Explained

By Karen Gilchrist

One finds them all over today’s food products, both fresh and prepared, on boxes and cartons, fruits and vegetables. No, not insect infestations. Food labels –– those bar codes, numbers, descriptive words and acronyms with clever little images. Natural. Organic. Cage-free. Non-GMO verified.

Wild-caught. And the list goes on. But where did they originate, what do they mean and are they really necessary?

appear on the packaging of cheese, eggs, meat, milk, etc., and as a sticker on fruits and vegetables or on produce signage.

Multi-ingredient foods, including beverages, snacks and processed foods, use a more detailed classification system:

Prior to the establishment of the first self-service grocery store in 1916 –– a Piggly Wiggly® in Memphis, Tenn., founded

by Clarence Saunders –– consumers attended markets, picked their food at the farm or out of the back yard or gave a list to a grocery clerk who would collect and pack up the provisions for customers. The increased efficiency of allowing consumers to “hunt and gather” their food from shelves and refrigerated cases, combined with a world made smaller through improved transportation methods, increased variety in food offerings and the growing interest in eating more healthfully gave rise to the use of food labels, benefiting producers, distributors and consumers alike.

And though occasionally irritating (some sticky glue on tagged produce appears to be stickier than others), or even misleading in certain applications, food labels can provide quite useful information to consumers concerned with the source of their food –– and what is in it.

• Organic – Contain by weight at least 95-99% organic ingredients, with remaining ingredients unavailable organically but approved by the NOP; may display the USDA Organic seal

Organic According to the United States Department of Agriculture’s (USDA) National Organic Program (NOP), whose mission is to ensure “the integrity of USDA organic products in the U.S. and throughout the world,” the term organic “indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.”

The following guidelines were established since October 21, 2002.

For single-ingredient foods, the word “organic” and the seal may

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• 100% Organic – Made with 100% organic ingredients, excluding salt and water, and may display the USDA Organic seal

• Made With Organic Ingredients – Must contain 70-94% organic ingredients; may list up to three ingredients on the package front; no USDA Organic seal • Other – Containing less than 70% organic ingredients; may only list organic ingredients on the package information panel; no USDA Organic seal As use of the USDA Organic label is voluntary, not all producers certified organic choose to use it.

Likewise, some producers maintain organic practices, but opt not to go through the strict (and costly) certification process.

Natural Many people –– a third of those surveyed by “Consumer Reports” –– believe the words natural and organic are interchangeable. The term “organic” is strictly regulated as noted above; however, the Food and Drug Administration (FDA) has never formally defined the term “natural,” recognized as a buzzword that helps to generate over $22 billion in yearly sales.

A product labeled natural may in fact contain non-natural ingredients. To assure that a product’s ingredients are indeed natural, consumers should read the Nutrition Facts label on the package.

Artisan Like natural, “artisan” is another buzzword not formally defined by the FDA, but found on hundreds of products, from pizzas to tortilla chips to doughnuts. It may mentally evoke nostalgic images of handcrafted foods, like cheeses, breads and baked goods and confections produced in small batches.

www.SandhillsNaturally.com September 2014

Consumers looking for artisanal products might wish to look for the words “handcrafted” and “small batch.”

Multi-grain, Whole Grain and Whole Wheat Americans have been encouraged to increase consumption of more whole grains to help prevent heart disease, yet again, the FDA has no legal definition of what a whole grain is. Legally, “only whole wheat bread must be made with 100 percent whole wheat, but any other wheat product can have as much or as little wheat as the manufacturer decides.”1 Multigrain simply means the product has more than one grain, which could all be refined flour and not whole grains. If a product is labeled “Whole Grain,” the first and most prevalent item in the ingredient list in the Nutrition Fact list is –– whole grain.

Non-GMO Verified and GMO-Free GMOs or genetically modified organisms, defined in detail by the Non-GMO Project, “are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE),” an experimental technology that “…merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding.” GMOs differ from hybrids, which are created by “cross-pollinating two different, but related plants over 6 to 10 plant generations, eventually creating a new plant variety”2 and heirlooms, grown from “seed that has been saved and grown for a period of years and is passed down by the gardener that preserved it….

To be capable of being saved, all heirloom seed must be open pollinated.”3 Much controversy surrounds GMOs and their actual benefits and potential safety, which has led to their outright banning and importation in many countries and increasing demand for labeling in several states in the U.S. Most of the canola, corn, cotton, soy and sugar beets grown in the U.S. is GMO. The retailers who started the Non-GMO Project, North America’s only independent verification for products made according to best practices for GMO avoidance, believe “that consumers in North America should have access to clearlylabeled non-GMO food and products.” The Non-GMO Project Verified seal indicates that the product has gone through its verification process. The Non-GMO Project Verified seal is not a “GMO-free” claim. Products bearing the label GMO-free “are not legally or scientifically defensible, and they are not verified

September 2014

by a third party.” Furthermore, the risk of contamination from cross-pollination “to seeds, crops, ingredients and products is too high to reliably claim that a product is ‘GMO-free.’”

Price Look-Up (PLU) Labels Yes, they can be annoying, those little sticky number labels on produce. But though originally created to help speed up the checkout process and track inventory in grocery stores, they enhance quality control for producers and distributors and help limit costs tied to tracing tainted products, as well as provide consumers with beneficial information about what they are eating, and where it was grown. The codes apply to fruit, vegetables, herbs and nuts and are most commonly affixed to fruit. One can look up a code online at http://plucodes.com.

• Four digits – conventionally raised, which may include the use of pesticides and petroleum-based fertilizers • Five digits, beginning with 8 – grown from GMO seeds • Five digits, beginning with 9 – organic, grown in accordance to the National Organic Standards Board Cage-free, Free-range, Free-roaming and Pasture-raised How an animal raised for food is treated during its life has grown in importance to many consumers as a result of information regarding crowded concentrated animal feeding operations (CAFOs) that deny animals the opportunities to live outside or engage in their natural behaviors. Laying hens not confined to small cages (battery hens) with floors slightly smaller than a legal-sized sheet of paper will forage, nest, perch, spread their wings and take dust baths. A label on egg cartons including “free” suggests the opportunity to “act like chickens,” but can be misleading. The Humane Society of the United States provides detailed descriptions of these labels with regard to egg production.

• Cage-Free – Hens live un-caged inside barns, generally with no access to the outdoors.

• Free-Range – No government-regulated standards required, but hens typically live un-caged inside barns with some access to the outdoors.

• Free-Roaming – Also known as “free-range

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• Pasture-Raised – No governmentregulated standards required, but hens typically live outdoors for most of the year on pasture and kept indoors at night for protection.

Chickens raised for meat are often labeled hormone- or steroid-free, but the use of either is not allowed in chicken production in the United States. Many producers today actively promote chicken as raised without antibiotics or antibiotic-free or without the use of antibiotics.

According to the National Chicken Council, antibiotic-free, which is the same as raised without antibiotics, is not allowed on labels, but can be used in marketing materials. However, all chicken is essentially antibiotic-free because of the time required between administration of the drugs and slaughter.

Only certified organically raised chickens received a diet that is antibiotic- and/or pesticide-free.

Grass-fed and Pasture-raised The USDA’s definition of grass-fed animals, which refers to bison, cattle, goats and sheep, requires that 100% of the diet consist of “freshly grazed pasture during the growing season and stored grasses (hay or grass silage) during the winter months or drought conditions.”4 However, it doesn’t indicate an animal’s access to pasture –– it could be fed harvested forage –– or whether it has received antibiotics or hormones, and yet it could still carry the USDA grass-fed label.

Alternatively, the American Grassfed Association’s (AGA) independent third-party certification “verifies a 100 percent forage diet, raised on pasture that has a minimum of 75 percent cover, no confinement, no antibiotics and no added hormones.”

So a grass-fed animal isn’t necessarily pasture-raised, and pasture-raised doesn’t necessarily mean grass-fed; grass-fed refers to what is eaten, and pasture-raised to where an animal eats. Farmers may feed grain to animals that feed on grass,

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especially during winter months, and to further confuse the consumer, “a product may say “grass-fed” on the packaging, but the cow might have been “finished” on grain, meaning it ate grain during the last 2 or 3 months of its life.” Consumers looking for 100% grass-fed beef should look for products labeled as such.

Lastly, the term grass-fed cannot apply to pigs or chickens, as both require grain as part of the diet, but they may be pasture-raised and labeled accordingly.

Farm-raised and Wild-caught Fish and seafood provide high-quality protein, minerals and vitamins and are considered heart-healthy. But concerns about overfishing and mercury levels in the oceans have contributed to the rise of the fastest-growing sector of animal food production, aquaculture or fish farming. Fish are raised in tanks or in netted cages in coastal waters. Responsible fish farming uses water filtration systems and non-polluting natural fish foods.

Wild-caught fish, which are often more nutritious, are caught where they live naturally, often using methods (like drag nets) that can negatively impact other marine species and ecosystems.

Consumers may want to look for the Marine Stewardship Council’s “Fish Forever” label verifying sustainable practices, such as hook-and-line fishing, long-lining and trap fishing.

While the original intentions of food labels may have been to increase efficiency and accountability for producers and distributers, consumers clearly benefit from knowing more about their food, enabling them to purchase products aligning with their interest in and desire for particular consumption habits. But the list above features just a small sampling of the labels used in product packaging, some of which are defined by government regulation; most, however, are not. Companies simply use them to market products, giving rise to confusion, misunderstanding, misuse and even lawsuits. For more information, The Animal Welfare Approved (AWA) Program’s offers its publication “Food Labeling for Dummies: a definitive guide to common food label terms and claims” at http:// animalwelfareapproved.org/wp-content/uploads/2013/04/ Food-Labelling-for-Dummies-screen-v9-041013.pdf.

Karen Gilchrist is a writer, yoga instructor and longtime resident of Southern Pines. You can reach her at karen@ sandhillsnaturally.com. A complete list of sources for this article can be found on our website, www.sandhillsnaturally.com.

1 “Companies Not Telling the Whole Truth About Whole Grains,” http:// abcnews.go.com/blogs/health/2012/02/07/companies-not-telling-the-whole-truthabout-whole-grains.

2 http://www.foodrenegade.com/hybrid-seeds-vs-gmos 3 http://gardening.about.com/od/vegetable1/f/Heirlooms.htm 4 “Food Labeling for Dummies,” http://animalwelfareapproved.org/ wp-content/uploads/2013/04/Food-Labelling-for-Dummies-screen-v9-041013.pdf

www.SandhillsNaturally.com September 2014

healthy lunch and snack ideas for back to school If schools and parents received report cards on the lunches they're serving kids, most wouldn't receive a passing score.

Many lunches, whether served at school or brought from home, are made with bleached flour, artificial sweeteners, food coloring, high-fructose corn syrup, artificial preservatives, hormones and trans fats. Studies have shown that these ingredients are linked to weight gain, defects in insulin and lipid metabolism, hyperactivity, increased risk of tumors, cancer, digestive issues, asthma, premature heart attacks, diabetes, and overexposure and resistance to antibiotics. Some of these ingredients are even banned in other countries.

As a parent, what can you do to keep your child healthy?

Check in with your child's school to learn where foods are sourced and the nutritional values and ingredients in order to make informed decisions.

"The more highly processed foods are, the more likely they are to contain the seven unsavory ingredients. Meaning they are foods it's best to find alternatives for," says Laura Burbank, a registered dietitian with the Life Time Foundation.

"We encourage parents to speak with school nutrition directors and cafeteria managers about reducing the amount of highly processed and artificial items served in their lunch rooms, in favor of wholesome, real foods, and we're able to help parents throughout that process," Burbank says.

Until changes are made, Burbank advises actively engaging kids — starting when they're young — in packing lunch at home. "Getting kids involved in packing their lunches makes them more likely to eat and enjoy them," says Burbank. "They feel helpful, and they're learning along the way." She says it's important to include a protein, whole grains, fresh fruit, vegetables and healthy fats with every meal and provides some ideas below.

Lunch box option one: * Lunch: turkey or ham sandwich with avocado and spinach on whole grain bread. Look for meat that is free of hormones, antibiotics, nitrates, artificial preservatives and other additives. * Snack: orange slices and string cheese.

Lunch box option two: * Lunch: grilled chicken breast, avocado and roasted bell September 2014

pepper or shredded carrots in a whole grain pita with a Greek yogurt based dressing or pesto. * Snack: apple slices and almond butter. If your child's school has a strict nut-free lunchroom guideline, include Greek yogurt with vanilla and/or honey.

Lunch box option three: * Lunch: a wholesome PB&J made with almond butter and 100 percent fruit preserves on whole grain bread. * Snack: hard-boiled eggs, cherry tomatoes, cucumbers with Greek yogurt-based vegetable dipping sauce or pita chips and peppers with hummus.

Healthier lunch room choices Burbank notes that sometimes making lunch at home isn't a viable option. If that's the case, she suggests parents discuss healthy lunch room options with their kids, as studies have shown that in addition to nutritional benefits, healthier diets also associate with higher academic performance. Things to consider include * Choosing a salad when available to include more vegetables in the meal. * Choosing white milk over chocolate milk to cut down on sugar intake. * Choosing 1 percent milk over skim or non-fat milk; the higher fat content is more satiating. * Choosing whole grain pasta over bread, which may contain bleached flour and preservatives. * Choosing red pasta sauce (vegetable-based) over cream sauce (high in fat). * Choosing fresh fruit over canned fruit, which may contain artificial colors, preservatives and sweeteners.

Parents should also be encouraged to talk to the nutrition directors and cafeteria managers about reducing the amount of highly processed and artificial items in the school meals.

The Life Time Foundation partners with schools to help them remove highly processed and artificial ingredients from school meals by providing resources and assisting with menu development. For more information on how your school can get involved, visit www.ltffoundation.org.

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Source: BrandPoint (BPT)

7

tips & tricks for healthy food substitutions Whether you are trying to shed a few pounds or just make some healthy changes, simple food substitutions can help.

Some substitutions are easy, for example, substituting brown rice or quinoa for white rice or adding barley in with brown rice to add another type of whole grain.

Other substitutions are completely unexpected. To be inspired and jazz up any meal time, take cues from culinary experts.

Chef Andrew Lyman, culinary director, The Art Institute of Austin, suggests, "It is not uncommon to use brown sugar for white sugar, but I often challenge my students to use other ingredients as a sweetener — for example, using a teaspoon of vanilla can often produce similar results as a cup of sugar, and it saves over 400 calories. Another option is using prunes for butter, especially in brownies or other dark baked goods — 3/4 cup of prunes with 1/4 cup of boiling water, puree to combine and you have a great option."

Chef instructor Peachy Seiden from The International Culinary School at The Art Institute of Cincinnati-Ohio says, "Using pureed fruit warmed on the stovetop with a bit of honey is a great substitute for classic maple syrup — decreasing the sugar content and providing an extra dose of antioxidants and vitamins and minerals."

Elliott Hilton, culinary director for The International Culinary School at The Art Institute of Michigan, adds, "Using non-fat Greek yogurt when the recipe calls for mayonnaise or sour cream works really well since it's a lot less fat and a good way to add additional protein."

Here are a few more substitutions you can make in your recipes: * Unsweetened applesauce for sugar (can be in a 1:1 ratio, but reduce the amount of liquid in the recipe by 1/4 cup). * Mashed bananas for fats. The creamy, thickening power of very ripe mashed bananas is the ideal consistency in place of

one cup of butter or oil. * Spaghetti squash for pasta is a natural substitute. Simply roast and pull apart with a fork and voilá!

* Using coconut oil instead of butter adds additional health-benefiting nutrients, and the flavor is superb. * Reducing the calorie count of meals is helpful, but small adjustments make a big impact. "Something simple that I recommend is to make broths, soups and stews in advance and chill them. Before reheating, lift the hardened fat that formed on the surface. In a pinch, you can also float a few ice cubes to help harden the fat so it can be lifted and removed," says Hilton. * "Using brewed tea (green, white, oolong, black) as a 'liquid ingredient' to our sauce or stews add another flavor dimension, not to mention the added protective antioxidants" says Seiden. * Meat consumption overall is an area that can be reduced tremendously both for the sake of health and calories.

"We make a mean veggie burger here at the student-run restaurant — one that would make any meat lover a veggie burger convert," says Lyman.

Source: BrandPoint (BPT)

Vitamins & Things

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Vitamins, nutritional supplements, homeopathic remedies, teas, essential oils, food supplements and literature to aid in your quest for perfect health.

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NUTRITION

back to school bites Hectic mornings, busy schedules and afternoon snack cravings can make it difficult to eat foods that are tasty, healthy and satisfying. Instead of grabbing a bag of packaged cookies or vending machine chips, have a healthy alternative available for you and your family that’s delicious and satisfying.

“Better food options keep energy levels high in between meals,” said Nancy Siler, vice president of consumer affairs at Wilton. “By planning ahead with healthy snacks or mini meals, you’ll have great choices available, even with a chaotic schedule.”

or while at work. For more healthy recipes ideas, baking tips

Try these tips for healthier, tasty treats:

and inspiration, visit www.wilton.com.

* Think Greek.

With more protein

Squash and Banana Mini Muffins

and richness than

Makes about 48 mini muffins

other yogurt

• 1 1/2 cups all-purpose unbleached flour

varieties, Greek

• 1 cup quick oats (uncooked)

yogurt can be used

• 2 teaspoons baking soda

in many different

• 1/2 teaspoon salt

ways. Try it in

• 1/2 teaspoon pumpkin pie spice

fruit dips or as an

• 1 1/4 cups thawed frozen pureed winter squash

alternative for mayo

• 3/4 cup firmly-packed light brown sugar

or sour cream. You can even substitute it for some of the

• 3/4 cup mashed banana (about 2 medium bananas)

butter in baking recipes to reduce calories and fat.

• 1 egg

* Make it fun. Let kids get creative by using cookie cutters

• 2 tablespoons canola oil

on low-fat cheese slices and whole grain bread or tortillas to

• 1 cup dried cranberries

build their own snacks. Or, have them make funny faces using natural peanut butter, raisins and fruit, like sliced bananas. * Sneak in veggies. Bakers are using veggies more than ever before in new, inspirational baked treats. Many vegetables have a natural sweetness, so your family won’t taste the difference during snack time. Try sweet potato cupcakes or carrot and zucchini cookies.

Make this recipe for Squash and Banana Mini Muffins for a quick and healthy snack that’s delicious whether after school

Preheat oven to 350ºF. Prepare mini muffin pan with vegetable pan spray.

In large bowl, stir together flour, oats, baking soda, salt and pumpkin pie spice.

In medium bowl, whisk together squash, sugar, banana, egg and oil. Make a well in center of flour mixture; whisk in squash mixture until just combined. Stir in cranberries.

Fill cavities 2/3 full with batter. Bake 12-14 minutes or until toothpick inserted into center of muffin comes out clean.

Serve a Satisfying Snack Do you need an easy way to pack more protein, calcium and other nutrients into your family’s diet? You can’t go wrong with a kid-friendly kitchen staple like low-fat yogurt.

With a wide array of textures, consistencies and flavors, there are sure to be several varieties that even the pickiest eater will enjoy. Take these beloved flavors to new heights with toppings such as dried fruit, organic granola, dark chocolate and coconut shavings.

Source: Family Features; Photo courtesy of Getty Images

September 2014

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got dandelions? the grass is greener with organic lawn care, part two What’s not to like about an organic lawn? It’s relatively

If you’ve eliminated the common culprits and are still

cheap. It’s better for the environment, and it takes less work

having problems, see whether caterpillars are doing the

than your traditional well-manicured turf. This is the second

damage. Most caterpillars in lawns are the larval form of a few

part of a two-part article on organic lawn care. Last month we covered mowing and watering.

Fiddling with Fertilizer Once you’ve tested the composition of your soil, you’ll know what type of fertilizer it may need. Of course you’ll want natural fertilizer. It’s best to apply it in the spring and fall. Organic lawn fertilizers, although costing more up front, are cost-effective in the long term because they promote better growing conditions, decrease the need for pest controls and require fewer applications.

In addition to fertilizer, consider feeding your lawn seaweed. It contains trace elements like iron, magnesium and zinc oxide. Seaweed will support plant health and root development and will help fight fungi.

To Rake or Aerate?

Remove thatch in the spring or early summer using a rake or a tool especially designed to remove that matted, dead grass.

Aeration can also promote a healthy lawn. It removes plugs of dirt, which helps increase the soil’s ability to retain water, and it increases air circulation to the roots. Aeration is

moths species (armyworm, sod webworm). When populations

usually a task for spring, but you can also do it in the fall. You

are high, they can chew grass down to the crown, leaving

can rent a motorized aerator from a garden center. or you can

rough patches or bare spots. To get ride of these pests, rake out

purchase a pair of Lawn Aerator Sandals, which takes more

any thatch, apply a solution of beneficial nematodes and scatter

work, but provides great exercise.

endophyte-enhanced grass seeds on the affected area.

Curing Common Lawn Problems

Brown grass is unsightly, but may not signal a major

Here’s a sampling of common lawn problems and organic and natural ways to solve them.

emergency. It’s often the result of poor maintenance. Be sure that you are not mowing your lawn too short and that you are

Yellow grass can be caused by traffic or lack of water or

watering enough. If that doesn’t do the trick, test your soil to

can indicate a soil deficiency (iron or nitrogen). Test your soil to

see if it is suffering from any nutrient deficiencies and correct

determine what and whether organic soil amendments can help

those deficiencies.

return your lawn to its green glory.

Weed & Pest Control

Bare or rough spots can also be caused by traffic or dog

The good news is that improving lawn health by proper

poop. The cure is to remove the cause. (Don’t allow pets or

watering, mowing and fertilizing will greatly reduce weeds. If

your family to walk on the problem areas, clean up after your

weeds are fairly minor (rather than overtaking the grass), start

dog immediately after he or she does its business or start

by simply weeding by hand.

walking Fido elsewhere.)

10

Still got weeds? Part of the solution is figuring out what’s

www.SandhillsNaturally.com September 2014

making weeds possible and changing things around so that

grass to become

weeds will face a tougher time. Here’s a quick tutorial on ways

established.

to keep weeds and troublesome insects at bay:

Control

If clover is taking over your lawn, there’s a good chance

bugs by mixing

your soil lacks nitrates, which encourage grass growth. In fact,

dishwater

the easiest way to control clover is to promote healthy grass.

soap — a

To remove clover, first till the soil and then add compost to

“natural” brand

increase the soil’s fertility. Finish off by reseeding bare spots

like Bi-O-kleen

with grass. To prevent clover, apply a slow-release organic lawn

works best — with water.

fertilizer in the fall and leave clippings on the grass during the summer.

Dirt mounds are usually caused by moles and the tunnels they burrow. Press down the mole ridges with a rake or

To rid your lawn of dandelions, remove the flower heads

other garden implement so that the grass roots can reengage

before they go to seed. Dig out the roots with a dandelion

with the soil. Then tackle the moles. The best way to keep

weeder. To prevent existing weed seeds from germinating,

them away is to be an inhospitable host: eliminate their food

apply corn-gluten meal in early spring.

source. Moles normally invade a lawn to feed on grubs and

Mow your grass too low, and you’ll be doing crabgrass a

earthworms. In the case of grubs — which can also cause

favor. The low grass allows sun to reach the weed’s seeds. To

brown grass — apply milky spore, the #1 control of Japanese

eradicate, completely remove plants before they go to seed and

beetle grubs.

then sow grass seed. You can prevent crabgrass by allowing

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11

farm aid comes to north carolina The Mission: Family Farmers, Good Food, A Better America

by Joy G. Crowe Farm Aid, the concert, is finally making its way to North Carolina. It's been a long time coming. Willie Nelson, Neil Young and John Mellencamp organized the first Farm Aid concert in 1985 near the height of the farm crisis to generate awareness about the loss of family farms and to raise funds to keep farm families on their land. Dave Matthews joined the Farm Aid Board of Directors in 2001. Since that first concert, Farm Aid has raised more than $45 million to "promote a strong and resilient family farm system of agriculture." Although the organization has held serveral concerts in the Southeast, it has never been to the Tarheel state. Until now.

everything happening in the state."

"In North Carolina and across the Southeast, family farmers have struggled to stay on the land, but they have also pioneered new roads to economic sustainability. This region knows the value of its farmers and offers increasing opportunities for new farmers to build a strong regional food system," said Farm Aid President Willie Nelson.

"On the Farm Aid stage Saturday, September 13, we'll celebrate family farmers and the healthy communities they're growing for all of us."

Farm Aid 2014 is an all-day music and food festival, featuring a unique lineup of artists and genres. In addition to great music, it will also offer concert-goers family farm-identified, local and organic foods with its own HOMEGROWN Concessions®. In Farm Aid's HOMEGROWN Village, attendees will have the chance to meet farmers, engage in hands-on food and farm activities and learn about the ways family farmers are enriching our soil, protecting our water and growing our economy, in addition to bringing us good food for good health.

"There is a fair-like feeling when you go to Farm Aid. All day long, people are performing onstage, and food from family farmers is being served," said Farm Aid board member John Mellencamp. "It's a great occasion for families to come listen to great music and teach their children about where their food comes from. We're proud to bring Farm Aid 2014 to North Carolina for the Farm Aid board members Willie Nelson, Neil Young, Dave Matthews and first time to feature the family farmers whose hard work John Mellencamp will perform at Walnut Creek September 13. and innovations are essential for all of us." © Paul Natkin/Photo Reserve, Inc. Paul Natkin/Photo Reserve, Inc. But Farm Aid is more than a fun music concert.

Farm Aid is a nonprofit organization whose mission is On Saturday, September 13, Farm Aid 2014 will take "to keep family farmers on their land in order to guarantee an place at Walnut Creek Amphitheatre in Raleigh. Farm Aid agricultural system that ensures farmers a fair living, strengthens 2014 will feature Farm Aid board members Willie Nelson, John our communities, protects our natural resources and delivers Mellencamp, Neil Young and Dave Matthews — with Tim good food for all." At a Farm Aid concert, education is as Reynolds — as well as Jack White, Preservation Hall Jazz Band, important as entertainment.

Jamey Johnson, North Carolina's own Delta Rae, Lukas Nelson & "Even from the get-go, the concert was designed to raise Promise of the Real, Carlene Carter, Gary Clark Jr., Todd Snider, money and raise awareness in equal parts," said Fahy. "Willie has Raelyn Nelson Band, and Insects vs Robots. always said it needs to move around the country so farmers can "We have long wanted to come to North Carolina, and attend. Just being there generates additional press and helps tell we have long-time partners in the area. But given the makeup the stories of the farmers in the region. We also work to connect of our board of directors, we do have logistical challenges just organizations who work on similar efforts and to inspire new scheduling the concert. Any given year, all four artists are out on organizations to get involved in the movement." the road touring," said Jennifer Fahy, Communications Director For more information on the 2014 Farm Aid concert or the for Farm Aid. "This year, the planets aligned, and we can bring organization, visit www.farmaid.org. Tickets for the event are the concert to North Carolina. We have been so inspired by available at www.livenation.com.

12

www.SandhillsNaturally.com September 2014

LIVING

tips for a greener back-to-school season With back-to-school shopping, changing schedules and preparing kids for the upcoming school year, your family's environmental impact may be the last thing on your mind.

It is possible to have a greener back-to-school season. Here are seven simple things parents and children can do to care for the environment — and themselves — as they return to school.

1. Reuse and recycle notebooks.

While high schoolers may go through multiple notebooks per subject every year, it's rare for elementary school-aged kids to use up their notebooks. Tear out used pages (and recycle them, of course) from last year's notebooks so that kids can use the remaining blank pages. Use contact paper to freshen and reinforce covers that are worn or written on.

2. Give broken and worn down crayons new life. Gather all the bits and separate by color. Remove all papers.

Using a mini-muffin pan (or mini ramekins in fun shapes), fill each cup with crayon pieces in one color. Melt in an oven set at 350 degrees just until crayons are completely melted. Cool at room temperature, and then freeze for 30 minutes to make it easier to remove the newly formed crayons.

3. Refresh smelly shoes naturally.

Stinky gym bags and tennis shoes don't have to be a reality for your athletic child, and you don't have to resort to chemicals to kill odor. You can create a natural deodorizing spray with essential oils.

Simply mix 12 to 16 drops of lemon oil, six drops of red thyme oil and 2 drops of patchouli oil with 4 ounces of water in a misting bottle. Shake vigorously and mist inside gym bags and shoes. The formula not only kills odors, but also adds an energizing, refreshing aroma.

September 2014

4. Look for ways to green your commute to school. If you live close to school, consider walking or biking.

Families with longer commutes may consider carpooling or using the school bus.

reusable plastic container and place in your child's book bag. Whenever he needs a burst of energy during the day, he can open it and take a quick whiff.

5. Green lunches by packing them in reusable lunch bags (no brown bags or plastic baggies, please). Pack sandwiches in reusable sandwich containers, and use bento-style boxes with multiple compartments to hold snacks, veggies and other sides. Replace plastic water bottles with reusable bottles — plenty of fun, colorful options are available.

6. Energize naturally. Do your kids grab a sugary soft drink or sweet snack to boost their awareness while doing homework? Instead of relying on unhealthy treats for an energy boost that will come with a crash afterward, energize homework time with an essential oil diffusion. Try this moodboosting blend: Ingredients: 10 drops peppermint essential oil 3 drops eucalyptus essential oil 2 drops ginger essential oil 3 drops sweet orange essential oil Directions: Combine all oils in a mister bottle and spritz in the air around your child's work space.

To give kids a boost during the school day, soak a cotton ball in the essential oils blend, slip it into a www.SandhillsNaturally.com

7. Lighten up your electricity use and carbon footprint. Get kids involved in a fun weekend project by replacing incandescent bulbs throughout the house with energy-efficient CFLs or LEDs. These bulbs give off the same amount of light for back-to-school tasks like homework or picking out a first-day outfit, but use about 80 percent less electricity and can last for eight or more years before needing replacement.

Article courtesy of BPT - Brandpoint.

Mood-boosting essential oil spray recipe courtesy of Aura Cacia. Photo from BPT.

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D.I.Y.

foods to stop buying and start making Even if you’re a well-versed cook, there are certain foods you may not have ever considered making yourself. For example, when is the last time you made your own apple sauce, jam or chutney?

While preparing these staples from scratch does take more time than picking up a store-bought variety, the benefits to DIY are numerous, say experts.

“Making the foods you typically buy means you can skip the artificial flavors, preservatives and generous additions of sodium, sugar and fat that many storebought foods use to ensure shelf life and profitability,” says Ivy Manning, food writer and author of the new cookbook “Better from Scratch,” a collection of more than 60 do-it-yourself recipes of kitchen staples. “Homemade foods can be more healthful and easier on the wallet.”

To give this a try at home, Manning is offering her recipe for Apple-Onion Chutney to be served as an accompaniment to roast pork loin or roast beef: Ingredients • 2 cups raisins • 1 cup cider vinegar • 1 cup light brown sugar, firmly packed • 4 lemon zest strips, each 1⁄2 inch wide and 2 inches long

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• 1/2 teaspoon ground cloves • 2 tablespoons unsalted butter • 2 tablespoons olive oil • 2 large chopped yellow onions • 4 lbs of good baking apples, such as granny smith or pippin, peeled, cored and chopped • 3 tablespoons fresh mint, chopped • 1 tablespoon fresh thyme leaves Directions • Have ready 4 sterilized jars and their lids.

• In a nonreactive saucepan, combine the raisins, vinegar, brown sugar, zest strips and cloves. Add 2 1/2 cups water and stir to mix well. Bring to a boil over high heat.

Remove from the heat and set aside.

• In a large nonreactive saucepan over medium-low heat, melt the butter with the olive oil.

Add the onions and cook, stirring occasionally, until tender, about 15 minutes. Add the raisin mixture and apples and bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the apples are just tender, about 25 minutes. Add the mint and thyme and continue to cook until the apples are tender, about five minutes longer.

Discard the zest strips.

• Ladle the hot chutney into the jars, leaving 1/4 inch of headspace and using a small rubber spatula to push the apple and onion pieces gently into the jar so they are covered with liquid. Slide a metal chopstick or thin tool down the side of each jar, between the glass and the chutney, four or five times to release air bubbles. Adjust the headspace, if necessary, then wipe the rim of each jar clean and seal tightly.

• Store the jars in the refrigerator for up to 2 weeks.

From condiments to pickles to crackers, consider taking the next step in your kitchen adventures and going DIY. Source: StatePoint; Photo: ©Alice Gao, "Better from Scratch"

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14

www.SandhillsNaturally.com September 2014

FITNESS

ommm... september is national yoga month Celebrate with One Week of Free Yoga

Throughout the month of September, people across the country will have access to an entire week of free yoga classes by visiting www.yogamonth.org. The offer is part of the National Yoga Month campaign, which is designed to educate, inspire and generate awareness of the positive impact of yoga on health.

During National Yoga Month, one of a select few national health observances, millions will come together for free events and activities. Festivities will take place across the U.S., with hundreds of studios, teachers, individuals and organizers taking part in their own hometowns. The events are all designed to educate people about the mind and body benefits of yoga practice.

“We are all looking for ways to take an active role in managing our health. There are readily available solutions that don’t necessarily require insurance or even a doctor,” said Johannes Fisslinger, co-founder of National Yoga Month.

“Preventative wellness can be accessed by simply unrolling a yoga mat!”

As part of its mission to provide actionable guidance and tools, National Yoga Month is providing people with an opportunity to try yoga for free. Whether you are attempting it for the very first time or are an experienced yogi looking to deepen your practice, participating is simple. Just visit www. yogamonth.org and search for free yoga classes and events in your city or print your Yoga Month Card to be redeemed for One Week Free Yoga at over 2,000 participating yoga studios nationwide.

10 Reasons to practice Yoga 1. Stress Relief: Yoga reduces the physical effects of stress on the body. By encouraging relaxation, yoga helps to lower the levels of the stress hormone cortisol. Related benefits include lowering blood pressure and heart rate, improving digestion and boosting the immune system, as well as easing symptoms of conditions such as anxiety, depression, fatigue, asthma and insomnia.

2. Pain Relief: Yoga can ease pain. Studies have demonstrated that practicing yoga asanas (postures), meditation or a combination of the two, reduced pain for people with conditions such as cancer, multiple sclerosis, autoimmune diseases and hypertension, as well as arthritis, back and neck pain and other chronic conditions. Some practitioners report that even emotional pain can be eased through the practice of yoga.

3. Better Breathing: Yoga teaches people to take slower, deeper breaths, which helps to improve lung function, trigger the body’s relaxation response and increase the amount of oxygen available to the body.

4. Flexibility: Yoga helps to improve flexibility and mobility, increasing range of movement and reducing aches and pains. Many people can’t touch their toes during their first yoga class. Gradually they begin to use the correct muscles. Over

September 2014

time, the ligaments, tendons and muscles lengthen, increasing elasticity, making more poses possible. Yoga also helps to improve body alignment, resulting in better posture and helping to relieve back, neck, joint and muscle problems.

5. Increased Strength: Yoga asanas (postures) use every muscle in the body, helping to increase strength literally from head to toe. And while these postures strengthen the body, they also provide an additional benefit of helping to relieve muscular tension.

6. Weight Management: Yoga (even less vigorous styles) can aid weight control efforts by reducing the cortisol levels as well as by burning excess calories and reducing stress. Yoga may also encourage healthy eating habits and provides a heightened sense of well-being and self-esteem.

7. Improved Circulation: Yoga helps to improve circulation and, as a result of various poses, more efficiently moves oxygenated blood to the body’s cells.

8. Cardiovascular Conditioning: Even gentle yoga practice can provide cardiovascular benefits by lowering resting heart rate, increasing endurance and improving oxygen uptake during exercise.

9. Focus on the Present: Yoga helps us to focus on the present, to become more aware and to help create mindbody health. It opens the way to improved concentration, coordination, reaction time and memory.

10. Inner Peace: The meditative aspects of yoga help many to reach a deeper, more spiritual and more satisfying place in their lives. Many who begin to practice for other reasons have reported this to be a key reason that yoga has become an essential part of their daily lives.

"10 Reasons" Text courtesy of Yoga Alliance. For more information, visit the Yoga Health Foundation, yogahealthfoundation.org.

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15

chiropractic care can benefit runners IT helpS crossfit participants, exercise enthusiasts, too!

by David Fonke For those who exercise regularly and are in good overall

Many athletes choose chiropractic care for both

shape, chiropractic care can be one of the best ways to

injury prevention and injury care. A thorough chiropractic

avoid future injuries. Taking care of yourself when you are

examination, postural evaluation and functional examination

healthy is what chiropractic care is all about. The days of

will reveal misalignments. Some of the most common injuries

seeking chiropractic care for aches and pains is short sighted.

seen include shin splints, plantar fasciitis, ankle sprains,

Many athletes in all levels

knee pain and hip pain.

of participation are enjoying

Many times, correcting

chiropractic care on a regular

misalignments will prevent

basis to maintain optimal health

injuries from becoming

and fitness.

chronic problems.

No one has perfect

Preventive chiropractic

alignment in the joints of the

care offers many advantages

body and spine. The physical

for athletes. These include

stress imposed upon your

improved coordination,

joints by the force of gravity

reaction time and balance;

during your training will cause

stronger muscles and

misalignment. Emotional stress

improved range of motion.

and chemical stress create

The equipment and

muscle tension that results in

attire you choose should

misalignment. Chiropractic

improve your work outs.

adjustments bring the joints into

Choosing to visit your

proper alignment, allowing your

chiropractor on a regular

body to handle the pounding

basis will energize and

and impact from intense exercise. Misalignment of the joints can result in long-term pain and injury.

optimize your training routine.

Dr. David Fonke is the owner of Chiropractic Wellness

Symptoms of misalignment include pain in the feet,

Clinic, 1570 Hwy 24/87 in Cameron, NC 28326, and has been

knees, hips, lower back, shoulders, elbows, wrists and neck.

practicing since 1999. He can be reached at 910-436-3336 or

Symptoms usually mean that injury has already begun, requiring

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rehabilitation. Proper alignment is a great way to prevent

Photo: © Ersler | Dreamstime.com - Lifestyle Collage Photo

injuries from occurring.

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www.SandhillsNaturally.com September 2014

WELLNESS

essential oils can help with back-to-school blues

by Kelli Edwards

The kids have gone back to school, and the coming months may be filled with new challenges for them and for you as a parent or grandparent. As a mom of two beautiful boys and an Autism advocate, I enjoy offering ideas and support to families dealing with Autism. Due to my experience and success in the journey of my own son's healing, I am often asked to put together a diet plan, cleanse or essential oil regimen for friends and family.

Essential oils can be a great addition to the "medicine" cabinet to cure back-to-school jitters, help with focus and encourage more restful sleep. The following are just a few common oils to consider: Balance (a grounding blend of spruce leaf extract, ho wood oil, frankincense, blue tansy oil, blue chamomile, in a base of fractionated coconut oil): I use this oil before school each day for focus and attention, rubbing it up the neck and the base of the skull and a dabbing on the third eye point.

We also use Balance before bed at night. It is detoxifying and promotes courage and self-esteem.

Lavender: It is great for focus and attention, anxiety, sleep issues, inflammation, meltdowns and rashes. We use it every night, either on the bottoms of the feet, in our bath, in a backrub or on the base of the skull and neck. I also use it before going out in public since my son still can become overwhelmed and upset in big crowds. Recently I started using it for him before his daily reading, and immediately he was paying better attention.

Frankincense: This oil is top of my list for anyone. It stimulates the limbic system of the brain. I use this oil nightly on my children's feet for calming, focus and inflammation in their body. I take it internally daily. It is analgesic, anti-depressant, anti-fungal, anti-inflammatory, antiseptic, astringent, diuretic and sedative. Frankincense oil supports the healthy production of white blood cells and boosts the immune system.

Vetiver: This is a great oil for focus, calm, anxiety, depression, insomnia, skin care and healing, nervousness and stress. Diffusing vetiver essential oil may help to relieve stress and to recover from emotional shock and trauma. A natural tranquilizer, it can help induce a restful sleep. It is also helpful for a congested liver and pancreas. It is very grounding and can be used at night if you have a child who walks in his sleep or seems very fidgety while sleeping. Vetiver pairs well with lavender and clary sage.

September 2014

In Tune (a blend of amyris bark, patchouli leaf, frankincense resin, lime peel, ylang ylang flower, Hawaiian sandalwood, Roman chamomile flower essential oils): Helps restore focus and increase ability to stay on task, promotes clarity of thought and increases alertness and centering thought processes.

Some kids can be sensitive to smell or touch. If this is the case with your child, you can put all the oils on the feet and even do it after they are asleep. Otherwise, massage can become a favorite time for your child and a very healthy bonding time. Sometimes they may take a few times to really be comfortable with it, and you may get a minute one night, two the next, working your way up at a frequency with which they are comfortable.

Kelli Edwards, owner of Pure Phoenix Cleanse & Wellness, is a health enthusiast with a passion for helping people achieve optimum health. She helps people through yoga instruction, as a colon therapist, and also as a wellness advocate for döTerra essential oils. She loves being a mom and taking care of her family. She enjoys reading and learning about all aspects of health, creating new recipes, yoga, dancing, music and nature. Photo: © Showface | Dreamstime Stock Photos

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17

EXPLORE

can an olive oil industry thrive in the tarheel state? one man thinks so

By Jan Leitschuh

Down near Lumberton, one man entertains a bold, sundrenched Mediterranean vision of silvery olive leaves and extravirgin golden oil.

To that end, USDA-certified organic farmer Lem Barnes has planted 1,000 specially selected olive trees of nine varieties rooted in the sandy soils of his farm's test plot. Yes, olives — grown with a premium, artisinal, organic, local olive oil in mind — and yes, in the humid South. And yes, improbably, this far north into Carolina.

And yes, Barnes is a dreamer, but he also has followthrough cred. He's an experienced, third-generation conventional blueberry grower and current owner of New Dawn Organics. He also has chef training. And he would like to see this heat-loving Mediterranean and California crop thriving and producing in North Carolina's coastal plain regions within a decade.

There is precedent. While the U.S. produces less than 1/10th of 1 percent of the world's olive oil, those few drops of homegrown oil are squeezed out of groves in California, Texas and Arizona — and now Georgia. The first modern olives harvested east of the Mississippi were squeezed just two years ago. The chefs of Savannah swooned at this first pressing, pronouncing the extra virgin Georgia product outstanding, "buttery, smooth and grassy," with a pure freshness unmatched by imported oils. They drizzled the Georgia gold on heirloom tomatoes and dredged rustic wedges of bread through the stuff.

But the improbable tale of the Southern olive extends much further back in time.

Olive trees actually flourished once along Georgia's 100mile coast. The original trees were planted in the 1590s by Spanish settlers at missions established in southeast Georgia.

British colonists found mature Spanish olive trees after their arrival in 1773. Plantations on the barrier islands of St. Simons, Sapelo and Cumberland grew olives and pressed their oil well into the 1800s. However, the trees were wiped out after a series of disruptions such as natural weather disasters, the Civil War, and shifts in land ownership, where farming took second billing to winter residential island retreats for uber-wealthy Yankee industrialists.

Even further back, Founding Father and progressive farmer Thomas Jefferson sent olive trees down to South Carolina to see how they would fare. They died. The Georgia successes are much farther south, in the southern part of the state along the Florida line. The Texas trees are even farther south. So a

18

North Carolina oil industry looks like a roll of the dice for the Mediterranean tree.

But Barnes, 46, says that with proper selection of coldhardiest varieties, a homegrown TarHeel olive oil has a fighting chance of seeing a bottle in our down east USDA Climate Zone Zone 8, especially in view of climate change bringing longer, hotter summers. The Spanish Arbequina olive, for example, is widely grown in California and said to be hardy up to Zone 8, a zone where the average annual extreme temperature sometimes dips to as low as 10-15 degrees for short periods.

Though the Arbequina olive is happiest with the lowest temps in the 20s, reports suggest it can survive lower bouts.

Even more astonishing are reports of survival in parts of Zone 7, with favorable microclimates and protection techniques.

Those include planting against a south-facing wall (attention, adventurous home gardeners), restricting irrigation after Labor Day and annually mounding 18 inches of soil around the trunk

www.SandhillsNaturally.com September 2014

from November to March until the tree has been in the ground about five years. Mature trees can take a bit more cold, it is said.

In addition, olive trees need what we have in abundance — long, hot summers.

Barnes wants to grow on an agricultural scale, not a garden situation. The former chef wants to see a NC specialty olive oil industry.

So he's decided to roll those dice. He began by replanting his Lumberton olive nursery (the deer browsed earlier efforts) with 12 varieties to test, at 10 to 12 trees per variety. He is now up to 1000 trees. The trees themselves will tell him which ones favor the Carolinas.

"I'm prepared to lose a few soldiers. Someone has to go first," he says wryly. "We need to have those first pioneering farms that are larger than 6-8 trees in a test plot."

Sourcing plants from the Georgia olive farms, his test plot has three different Spanish and three different Italian olive varieties. Through contacts in Texas and California, he'll also try other strains. He's doing this fully out of pocket, without grants, without state-funded research.

Why the willingness to put his own money where his enthusiasms lie? That story actually lies with the blueberries.

Barnes grew up in bustling Cary but spent his long, hot summers working on the family's conventional farm down east in White Lake, Bladen County — the third-generation Barnes to do so.

In 1991, he enrolled in a culinary program and was living in Atlanta, planning to be a chef, when he got a call from his uncle who managed the home farm.

"He was diagnosed with bone cancer, and he wanted me to come back, just for the '92 season," says Barnes. "I had 10-12 years of experience at that point, and running the whole operation that summer was something I knew I could do. After, I was planning to return to Atlanta, but that summer the blueberry bug hit me hard." He spent the next two years learning from his uncle exactly what blueberry farming was and how to coax the best from their different varieties. His uncle died in October of '93. "My uncle opened my eyes up to the seasonal labor of love," he says. "It wasn't long after his passing that I began to think of new ways."

One of those new ways was organics.

In the late 1990s, Barnes began to wonder about other methods of crop culture. "I knew it was where we needed to go from a farming perspective," he says. "How can I do my part to help preserve and protect our environment? I allowed September 2014

myself to talk myself out of it for several years, but the voice in my head kept getting louder." Yet Bladen County, heart of the NC blueberry scene, had an abundance of blueberry pests and diseases, and Barnes wanted to minimize spraying. So he began

Organic blueberry farmer Lem Barnes believes that olive trees have a future in North Carolina. to search farther afield for land to plant his blueberries. In 2009, Barnes purchased a 252-acre tract of land in Robeson County. Ninety acres of that was cleared for farmland.

Now the work began.

Most consumers think "organic" means "unsprayed," but the process begins in the dirt. "I'd moved from running a conventional farm with over 400 acres of blueberries to figuring out a smaller, more organic system," he says. "Your whole mindset has to change. The focus has to shift to the soil. What do I have to do to cleanse it, after being farmed four decades conventionally. My soil was injured and had been stressed.

From the microbiological perspective, I had little of the beneficial bacteria and fungi that aids any crop. You have to start the slow, arduous process of helping your soil back to a healthy state."

Much of that is leaving things be. "It's not so much what you do, but rather what you don't do. You have to stay out of the way and not dump herbicides or pesticides," he says. "You need to have a relationship with your soil."

And with the entire local ecosystem. There are certain flowering weeds, for example that Barnes fosters."They support beneficial insects that pollinate berries and keep pest insects in check." As the harmony reestablishes itself on the farm, "you can't take credit for it. I just stay out of the way and let nature find the balance. If I don't push to try to get the maximum potential yield out of the field every season, it will stay healthy and continue to produce."

Barnes planted 26 acres in organic blueberries, a half-acre of blackberries and an assortment of fruit trees. But with berryseason action focused on the summer, Barnes became restless, and began looking for something to do in fall.

He recalled an old "American Fruit Growers" magazine from the early 2000s. The issue spoke about the California olive industry, which was starting to take off with high-density plantings of Arbequina and two other cold-hardy, self-fertile varieties that had potential for areas with colder winters and/or a little wetter climate at times.

www.SandhillsNaturally.com

19

nc olives, continued Barnes had gotten excited about NC possibilities back then and even encouraged a neighbor in White Lake to try it. The man casually planted a number of trees, and they died.

"So I lost sight of the olives until a couple of years ago, when I discovered the Georgia olive farms," he said. "That threw gas on the embers" of his earlier interests.

As research increased, Barnes grew excited about having an specialty olive oil industry growing in concert with blueberries on the coastal plains of NC. "The blueberry folks already have the equipment and processing facilities," he said. Olives and blueberries can both require a tremendous amount of investment. Both crops deploy similar sprayers, are planted orchard style and use the same mechanical harvesters which cost in excess of $100,000 a piece.

Blueberry growers already have sophisticated and expensive packing facilities for processing, with useful items like air cleaners and color sorters.

"Why couldn't these do double duty?" Barnes wondered.

"The olive is somewhat similar in size to a blueberry. We know that Arbequina has proven itself in south Georgia, a similar climate. We get a few more chill hours on the NC coastal plain, but our temps aren't that different. It's very very mild in most years, similar to that south-central region of Georgia, Lakeland.

They don't get much hotter, and they don't get that less colder than we do."

Barnes has explored his subject thoroughly and with great enthusiasm, spending time picking the brains of growers in Georgia and Texas. He's sold on new olive culture techniques such as the high-density plantings, where the trees are rooted six feet apart instead of twelve, maximizing harvest per acre and assisting harvest. He sees how $100,000 blueberry-picking equipment, with modifications, can also solve the labor issue of picking olives, further amortizing that very expensive investment in machinery. He sees blueberry farmers, busy in mid-summer but idle in fall, as the perfect stewards for a fall-harvested crop.

Olives prefer well-drained land, as do blueberries.

But first, "There needs to be those first acres of Arbequina put in in the ground," he said. If cold, humidity and northern location weren't challenge enough, yet another obstacle has reared its head. Barnes planted several test subjects earlier, but deer destroyed them. "They were gorgeous trees, too, with those beautiful silver-green leaves. I was thinking, 'In two to three years, we'll pick 20 pounds off each tree in the fall, and we'll cold-press it to prove the concept. But two Januarys ago,

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when everything lost its leaves except the olives, a group of deer came out of his woods and defoliated them. That's such a desperate time of year for those animals that don't hibernate."

He since erected an outward-slanting deer fence designed by NC State to solve that issue.

Current trends focusing on local foods and quality have encouraged Barnes. "People are demanding local product.

About 99 percent of our domestic olive oil is produced in California, and that 99 is only 1 percent of what we consume — the rest we import from Spain, Italy, Greece, South America, Africa. There's also the growing health movement.

We've been able to measure phenolics and other health benefits these oils provide to us. People want locally grown, organic and safe produce. It's exploded in the last 10-15 years. Now there is a market that's being untapped. It's exciting."

In about three years, if the deer issue is solved and the plants thrive in Lumberton, Barnes will pick his olives when about two-thirds of the crop is green and slightly underipe and the remaining third begin to ripen deep red and black. The green olive has the higher level of antioxidants and peppery aromatics, the grassy notes, the almond flavors and that vibrant green color, he says. Ripeness produces the buttery, smooth notes.

I met Lem Barnes while scouting organic growers to meet subscriber demand from the Sandhills Farm to Table Co-op.

His olive story captivated me. Several local home gardeners, including this one, keep an Arbequina olive in pots, moving them inside to a sunny window during the the coldest months.

Olives take well to pot culture and are sold by Georgia nurseries for about $10. But perhaps, in the right sheltered spot, the Arbequina and Mission varieties could perform well directly in the ground here. No one knows for certain. But Barnes encourages a rash of experimentation among interested gardeners.

"Home gardeners could probably make some of the finest, fresh-squeezed cold-pressed, rustic olive oil," he says. "It doesn't require any fancy pasteurization. Just pick, grind a paste in a food processor and then press to get all those essential oils from skin, flesh and pits that give the nutty tones and peppery bite."

So, if Barnes has his way, the man who once thought he'd be chef-ing in a Michelin restaurant will kickstart a new artisan industry in NC agriculture.

"The whole eastern third of the US is where two-thirds of our population is," he notes. If the olives thrive in NC — and that is the question — "here is something that could make a real impact for those consumers concerned about their health and the environment — a local, high-quality olive oil."

"I'm crazy about olives now."

Jan Leitschuh is co-founder of Sandhills Farm to Table Cooperative, and author of the backpacking memoir "The Ordinary Adventurer."

www.SandhillsNaturally.com September 2014

EXPLORE

exploring weymouth woods sandhills nature preserve

by Karen Gilchrist

This past April on Earth Day, a very special birthday celebration took place in the Sandhills region. The guest of honor, the oldest known living member of its family, sported a rather flat crown of bristly green indicative of its advanced age –– an estimated 466 years: Pinus palustris or the longleaf pine, a species that once extended over 90 million acres from Virginia to Texas and now reduced to just three percent of that range, according to the U.S. Fish and Wildlife Service’s Longleaf Pine Range-wide Conservation Initiative*. This tree, as well as the second-largest longleaf pine in North Carolina, is located on a piece of land known at the Boyd Tract, one of three tracts that comprise the approximate 980 acres of the Weymouth Woods Sandhills Nature Preserve.

Located in Southern Pines in Moore County, the preserve was the first state preserve or state natural area in North Carolina. Katherine Boyd, wife of author James Boyd, donated the first tract of 403 acres to the state in 1963. The second piece of property acquired, the 165-acre Boyd Tract behind the Weymouth Center (the Boyd House), was originally donated to Sandhills Community College before becoming the property of The Nature Conservancy, from whom Weymouth Woods then bought it.

The third tract, Paint Hill, is 250 acres.

The visitor center was built in 1969 on the original tract. The preserve added smaller tracts, increasing its size to about 500 acres.

Nancy Williamson, park ranger, explained its development for public access. “They created some trails and began a prescribed burn program. That was one of the first concerns, that we’re protecting the longleaf ecosystem, that we need to get it back to what a longleaf ecosystem should be. So the burn program was started by the first superintendent here, Mac Goodwin. Since the first trails have been put in, there have only been a few reroutes of trails, so the original tract has not changed drastically.”

Six marked trails totaling about 4.5 miles and ranging from .3 to 1.8 miles in length as well as equestrian trails, wind through one of the most ecologically diverse ecosystems.

The preserve is home to rare Eastern fox squirrels, opossums, raccoons, coyotes, foxes and bobcats and a variety of reptiles,

September 2014

such as the pine snake, skinks, green anoles and glass lizards.

Bird enthusiasts may glimpse the endangered red cockaded woodpecker; Bachman’s sparrow, a species of concern, The red cockaded and migrant species woodpecker and old groth such as warblers and longleaf pines are just a few of scarlet tanagers. Over 572 plant species the sights at Weymouth Woods. have been identified, including the rare Sandhills pyxie moss, a remnant plant of the tundra from the last ice age; the Sandhills lily, a federal species of concern, and carnivorous pitcher plants and sundews.

Since the preserve is not a state park, no camping or boating is allowed. But the center offers a wide variety of activities and outreach to encourage the public to get in touch with nature.

“Every Sunday, spring through fall,” Williamson said, “the center hosts a nature program, which might include a hike or presentation on Sandhills geology, insects, the longleaf pine or wild flowers.”

Fieldtrips bring in up to 120 kids at times, and education is a huge component of the center’s offerings. Staff and volunteers visit schools, nursing homes and libraries through the preserve’s outreach efforts. Additionally, the center issues special activity permits for outside events such as races, and the auditorium can host after-hour parties and celebrations for a fee.

The preserve is open every day except Christmas from 8 a.m.-6 p.m., November through March, and 8 a.m.-8 p.m., April through October. For more information, visit www. ncparks.gov/Visit/parks/wewo/main.php or call 910-692-2167.

The address is 1024 Fort Bragg Rd., Southern Pines, NC 28387.

Karen Gilchrist is a writer, yoga instructor and longtime resident of Southern Pines.

You can reach her at karen@ sandhillsnaturally.com. *www.fws.gov/southeast/shc/pdf/ LongleafPineLCC.pdf

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EXPLORE

dr. david fonke helps others find balance through chiropractic care

by Karen Gilchrist

Dr. David Fonke, DC, of Chiropractic Wellness Clinic in Cameron first came to chiropractic in a way that an estimated more than 30 million people do each year: as a patient.

With a BS degree in health and physical education from East Carolina University and an interest in conditioning and fitness, Fonke, a resident of Fayetteville since 1961, entered the commercial fitness industry in the late ‘70s. He opened the first Nautilus center in Fayetteville on Raeford Road, later moving to an 8000-sq-ft location in the Tallywood Shopping Center.

In addition to the Nautilus equipment, Fonke and his brother Jerry offered other classes like aerobics. Both participated in the center’s activities and were, according to Fonke, “getting banged up.” A friend referred them to a chiropractor who was also a client, and Fonke asked him, “This stuff is pretty good.

Where do you go to learn it?” He and his brother drove down to Marietta, Ga., to Life University to visit, and Jerry entered the chiropractic program.

Fonke, a father of four, returned to Fayetteville and his family, sold the fitness center in 1988 and taught fitnessrelated and health and safety courses at Fayetteville Technical Community College. Another brother, Dan, who had three sons (who have all become chiropractors!), completed his degree in chiropractic, and Fonke decided he could, too. He entered the program in 1995, graduating in December of 1998, and has been licensed since 1999. And while he has opened and/or practiced in several locations across Cumberland County, first in Hope Mills and then on Yadkin and Fort Bragg roads in Fayetteville, Fonke noted that his current location in Western Harnett County at 1570 Hwy 24/87, established in February 2013, has been the best since he’s been in practice. “It was a night and day difference. I seldom had walk-in patients, and I had plenty here.” Fonke transitioned to the new location fulltime from his practice on Fort Bragg Road in May 2013.

Fonke explained that the essence of chiropractic is accessing the central nervous system and affecting the function

"Day in, day out we deal with stress. The key is finding balance."

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of the central nervous system, the brain and spinal cord, which are housed in the skull and flexible spinal column.

“Between each vertebra are spinal nerves coming out from the cord,” said Fonke. “When the vertebra is not moving or is in the wrong position or fixated, called subluxation, there’s a decrease in the signal going from the spinal cord to that joint.

The nerve flow is affected, which affects the function of the body.

“As a chiropractor, I can find those areas in the spine before you become De. David Fonke and his symptomatic, identify assistant Jennifer enjoy them specifically on the helping others at their right side or left side and location in Western adjust your spine and Harnett County. improve your function; you can feel a difference.

What happens most of the time is an overall increase in well-being, a decrease in tension in the body, that feeling that everything is working better.”

This subluxation is caused by stress –– physical (the effects of gravity), emotional (tension due to the body’s automatic reactions to events) and chemical (voluntarily ingesting alcohol, nicotine and additives, all toxic to the body, irritating to nerves). “Day in, day out we deal with stress. The key is finding balance,” Fonke said.

With over 100 chiropractic techniques available, Fonke’s primary focus in his practice is the Activator Method Chiropractic Technique (AMCT), which uses a precision instrument to adjust and reduce subluxation. “It’s very gentle, very effective and very specific, allowing adjustment of one

www.SandhillsNaturally.com September 2014

vertebra at a time, one side at a time. It’s been in existence for over 45 years,” said Fonke, “and over half of practicing chiropractors in the U.S. use it. I can adjust an infant or a 96-year-old osteoporotic woman. About 99% of the time, people say ‘that’s amazing!’”

Fonke also uses the activator to adjust extremities. “Any joint in the body in addition to the spine –– shoulder, elbow, knee, ankles, feet, wrists –– suffering from overuse, repetitive motion. We get really good results using the activator.”

With the high visibility of and easy access to his new location, walk-ins make up about 75% of Fonke’s business, and he delights in helping more people. “Chiropractors are often the doctor of last resort. It happens frequently. People say, ‘I’ve been here, been there, been to the pain clinic, been dealing with this systemic issue for years.’ I say, ‘Let’s try it.

No guarantees, but let’s give it a fair trial and see how you respond.’

“What we tend to see both from chiropractors and the media is that chiropractic is all about pain. Certainly pain brings people into the office. Pain introduces people to the chiropractor, but the majority of people recognize the improvement in the function of their body and their overall

Sponsors Needed!

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of Western Harnett County

well-being if they give it a little time. The central nervous system is the master control system in charge of healing and regulation.

Interference in the central nervous system interferes in healing and regulation. Remove the interference, and you improve healing and regulation –– and well-being.”

For more information on Dr. David Fonke and Chiropractic Wellness Clinic, contact them at 910-436-3336 or visit 1570 Hwy 24/87, Cameron, NC 28326.

Karen Gilchrist is a writer, yoga instructor and longtime resident of Southern Pines. You can reach her at karen@ sandhillsnaturally.com.

Join us in practicing everyday spirituality with an Open Heart!

We are a New Thought teaching and empowerment community offering spiritual gatherings and education. We provide a sacred space for growth, transformation and community.

Please join us as we inspire, educate and empower one another to: • Build a consciously connected community • Inspire global transformation through personal growth • Create a world that works for everyone

Marie Kirkland, RScP Spiritual Director

Community Golf Tournament September 20, 2014 Captain's Choice Shotgun Start @ 8:30 a.m. $60 per player, includes golfing fees, steak dinner, refreshments, door prizes and goodies.

Carolina Lakes Golf Course

Buffalo Lakes Road, Sanford NC 27332 For more info, call 910-797-0141 or 910-818-2120.

September 2014

September Theme: Born to Learn Through Inner Guidance Wisdom Wednesdays in September, 7 p.m. The Teachings of Joel Goldsmith. September 3: The Art of Meditation - Book Discussion; September 10: Workshop: The Purpose; September 17: Workshop: The Practice Spiritual Cinema, September 5 , 7 p.m.

World Day of Service, September 13 Prosperity Plus Program, September 30, 7 p.m.

Beginning of 10 week program 1404 Raeford Road, Fayetteville, NC 28305 • (910)644-6608 www.clsfayettevilletc.org • connect@cslfayettevilletc.org Connect with us on Facebook, Twitter and Meetup

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EXPLORE

resource guide baked goods Indigo Earth Events Natural Organic Cake Art & Desserts (Vegan is available, too!)

220 NW Broad St., Southern Pines.

910.692.5211, www.facebook.com/ indigoearthevents CHILDREN & EDUCATION Aptitude Sea & Explore Children's Gym Offering ABA Therapy Services 169 Mittie Haddock Dr., Cameron.

919.498.9555, www.aptitudeservices.com The Griffin Academy: A Montessori Learning Experience, 488-B Commerce Dr., Sanford. 919.499.1032, www.thegriffinacademy.org Chiropractic Care Chiropractic Wellness Center Dr. David Fonke 1570 HWY 87, Cameron. 910.436.3336 cameronchiropracticwellnessclinic.com Coffee Rude Awakening coffee house, 227 Hay St., Fayetteville. 910.223.7833, www.rudeawakening.net Colon hydrotherapy Pure Phoenix Cleanse & Wellness Center, offering Colon Hydrotherapy and Ionic Foot Detox. 305 Owen Dr., Fayetteville.

910.849.8891, purephoenixcleanse@ gmail.com ELECTRICITY Central Electric Membership Corporation, Your Friends, Your Neighbors, Your Cooperative.128 Wilson Rd., Sanford.

919.774.4900, www.cemcpower.com ESSENTIAL OILS Crystal A. Cox, Certified Aromatherapist and Master Blender. gypsyowlblends@yahoo.com

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Kelli Edwards, Wellness Advocate for dĹ?TERRA Essential Oils. IPC#446470.

910.644.2307, www.mydoterra.com/ detoxdiva Environmentally friendly household goods Green Goods - Recycled, Repurposed and Organic Goods 220 NW Broad St., Southern Pines.

910.692.5211, www.greengoodsshop.com Health & Fitness Corinne Henderson, Independent Representative for Advocare offering energy, weight-loss, nutrition, and sports performance products. 508.954.6415, www.advocare.com/140154604 Iron Forged Athletics offers group CrossFit classes, individualized design programming, assessments, kids program, and personal/small group training. 444 W. Russell St., Suite 101, Fayetteville. 910.229.2214, www.ironforgedathletics.com Massage Therapists Michael Edwards, Intuitive Energetic Healer, practicing at Deeproots Bodywork, 5004 Spruce Dr., Fayetteville.

910.644.5181 Presence Healing Yoga, Massage & Bodywork, Crystal Hetrick, LMBT, RYT Offering Thai massage, Thai yoga bodywork & classical massage. 237 W. Pennsylvania Ave., Southern Pines and 115 Carbonton Rd., Sanford. 941.350.1175, www. presenceyoga.vpweb.com ReNewU Wellness Spa, Gina Allen, L.M.T. # 6737, Specializing in Russian Medical & Deep Tissue Massage. Check our facebook page for menu of services and specials. 100B Wicker St., Sanford.

910.964.3194, www.facebook.com/ ReNewYouWellnessSpaSalon

Sandhills Therapeutic Effects, Amie O'Connor. 237 W. Pennsylvania Ave., Southern Pines.

919.478.5647, www.facebook. com/sandhillstherapeuticeffects, sandhillstherapeuticeffects@gmail.com.

Natural Foods Nature's Own Natural Foods Market offers a wide selection of natural, organic and herbal food products, teas and remedies, hard-to-find herbs, roots and spices, supplements & more. The Kitchen lunch counter and Juice Bar. 195 Bell Ave., Southern Pines. 910.692.3811, www.naturesowninc.com Natural PARENTING Sugar Plums Mom, Cloth diapers, nursing supplies, slings and wraps, toys & more.

910.684.8016, 222 W. Pennsylvania Ave., Southern Pines. www.facebook.com/sugarplumsmom Prana Doula, Ashley Keith, RPYT, CD, LCCE, Lamaze-certified birth doula, childbirth education & pregnancy yoga.

222 W. Pennsylvania Ave., Southern Pines.

910.585.4084, www.pranayogadoula.com PRODUCE DELIVERY Sandhills Farm to Table. Eat fresh, locally grown produce. Now taking subscriptions for fall co-op boxes. 910.722.1623, info@sandhillsfarm2table.com, www.sandhillsfarm2table.com SPIRITUALITY Center for Spiritual Living Fayetteville Teaching Center, offering spiritual enrichment and development classes, workshops, Wisdom Wednesday gatherings and more. 1404 Raeford Rd., Fayetteville. 910.644.6608, www.cslfayettevilletc.org

www.SandhillsNaturally.com September 2014

resource guide Vitamins & Supplements Vitamins & Things carries vitamins, nutritional supplements, teas, essential oils, food supplements and literature to aid in your quest for perfect health.

3723 Carbonton Rd., Sanford.

919.777.0288. www.vitaminsandthingsnc.com Whole-food based nutrition, through Juice Plus+, including juice powder concentrates from 25 different fruits, vegetables and grains. And grow your own good health with the Tower Garden! www.jcrowe.juiceplus.com and jcrowe.towergarden.com Yoga StudioS Breathing Space, 1404 Raeford Rd., Fayetteville. 910.977.4476, www.breathingspacenc.com

continued Embrace Yoga Studio, 145 Franklin St., Fayetteville. 910.705.8020, www.embraceyogastudio.com Tree of Life PiYo. Specializing in Piyo and Yoga, and now offering Yoga Monkeys Family Class. 126 West Main St., Sanford. 910.366.3664, www.piyo4me.moonfruit.com WATER PURIFICATION Jerry Holder, EnagicÂŽ Independent Distributor. Changing your water can change your life. Call for a free presentation and a free jug of Kangen water! 910.245.7972 www.holderfarmsalkalinewater.com

Alkaline Antioxidant water, Change Your Water...Change Your Life!

207 W. Front St. Lillington, 910.850.9278 www.KangenDemo.com WRITING & EDITING SERVICES Plays with Words: Writing, editing and proofreading. Over 25 years' experience.

Karen Gilchrist, 910.638.6397, playswithwords@embarqmail.com This Resource Guide is a directory of local natural health and wellness practitioners and supporters of green living in our community. To find out how you can be included in our Resource Guide, call Joy at 910-551-2883 or email joy@sandhillsnaturally.com.

Alkaline Antioxidant Water at The Water House. We offer education & information and a Free 21-Day Trial of Kangen

WE ARE DIFFERENT!

Structural Integration uses a soft tissue approach to help people achieve better posture, alignment and body awareness that often leads to freedom from painful patterns and better overall athletic prowess. DeepRoots also offers Myofascial-Release, Functional Richard Gamble Movement and Cranio-Sacral Therapy, some of the most (910) 273-5351 powerful bodywork rdgamble@aol.com modalities available. www.deeprootsbodywork.com Veteran-owned and operated.

Come Grow With Us. Do you have a local business that could benefit from reaching 20,000 people each month — those that share your interest in natural health and wellness and sustainable living? If so, we'd like to help you. For more information, call 910-551-2883.

Natural Parenting in a Modern World Cloth diapers, nursing supplies, slings & wraps, gifts, toys & more.

910.684.8016 222 W. Pennsylvania Ave. Southern Pines, NC 28387 www.facebook.com/sugarplumsmom Offering Childbirth Education classes and events for expectant families with Ashley Keith, CD(DONA), LCCE

September 2014

www.SandhillsNaturally.com

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calendar of events • september

1 4

MONDAY Labor Day

Thursday Function at the Junction Concert Series, 7 - 10 p.m., Depot Park, 106 Charlotte Ave., Sanford. Free outdoor concert featuring Transistor Days (Folk & Classic Rock). 919.777.1400

ReNewU Wellness Spa Grand Opening and Open House, Sept. 14, Noon-4 p.m., 100B Wicker St., Downtown Sanford.

910.964.3194 The Kirtan band Samadhi will offer a special upbeat Kirtan at Breathing Space, 1404 Raeford Rd., Fayetteville (suggested donation).

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FRIday First Friday, 5 - 8:30 p.m. Sunrise Green Space, 250 NW Broad St., Southern Pines. A family-friendly event. Live music, food & beverages, entertainment featuring Simplified.

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SATURDAY Lillington Fall Festival, 10 a.m.4 p.m., downtown Lillington. Food, arts, crafts, jewelry and more, with music throughout the day and activities for children. www.lillingtonchamber.org

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Moore County Airport Flyers & Tires Open House, 10 a.m., 7825 Aviation Dr., Carthage. Collecting non-perishable food items, static aircraft displays, plane rides, antique cars, war bird airplane flyovers, a radio controlled airplane display and fun!

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SATURday Free Wine Tasting, Noon - 4 p.m., Elliotts Provision Company, 905 Linden Rd., Pinehurst. 910.255.0665

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MONday Celiac Disease Support Group 6 -7 p.m., Enrichment Center, Third St., Sanford.

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SATURDAY 41st Annual Crepe Myrtle Celebration, Downtown Angier. Arts, Crafts, Games, Rides, Food and live music.www.angierchamber.org Farm Aid Concert, Walnut Creek Amphitheater, Raleigh. www.farmaid.org

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Sunday Sanford Second Sunday Noon - 4 p.m. Downtown Sanford.

An afternoon of music, vendors and fun in downtown. For more info, check out www.sanford2ndsundaync.weebly.com.

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WEDNEsday Take a Child Outside Week: Geocaching Adventure at Weymouth Woods, 6 p.m. An outdoor scavenger hunt... with a GPS! 910.692.2167 or visit ncparks.gov for more info.

Thursday Mule Days, Sept. 25-28, Benson. Rodeos, a mule pulling contest, arts and crafts, vendors, street dances, carnival rides, camping, parades, bluegrass shows and more. www. bensonmuledays.com

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Friday 4th Friday, 6 - 10 p.m., Downtown Fayetteville. 4th Friday is a true celebration of the arts and downtown Fayetteville. 910.323.1776, www.theartscouncil.com/fourthmain.php Living Balance Studios One Year Anniversary Celebration - Two free yoga classes: 4 - 5 p.m. PiYo; 5:15 - 6:15 p.m.

Happy Hour Yoga; 6:30 - 8 p.m. Open House. 201 S. McPherson Church Rd., Fayetteville.

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Saturday Trail Steward Training at Raven Rock State Park, 9 a.m. Calling everyone interested in becoming a trail steward!

One-day training session to teach the basics on how to maintain the 20 miles of trails following park trail maintenance guidelines. A NC Parks & Recreation Trail Specialist will be leading the training.

Please call for details and to register (required), 910.893.4888.

National Public Lands Day: Hike with a Park Ranger at Weymouth Woods, 10 a.m. Come learn about the amazing ecosystem at Weymouth Woods on a hike with a Park Ranger.

• ONGOING EVENTS & EXHIBITS • Every Tuesday night at 7 p.m.

Wellness Seminar/Water Demo at The Water House, 207 W. Front St., Lillington, 910.850.9278 Every Wednesday night, Kirtan Night at Breathing Space, 1404 Raeford Rd., Fayetteville. 910.977.4476, 7:30 - 9 p.m.. It's free, and it's fun.

Every Wednesday night, Wisdom Wednesdays, 7 p.m., covering The Teachings of Joel Goldsmith. Center for Spiritual Living, 1404 Raeford Rd., Fayetteville. 910.644.6608 Every Thursday, 9 a.m. Hike for Your Health at Raven Rock State Park.

Must be able to hike 3 to 6 miles on trails that can be flat, hilly and include steps. Ages 12 and up. Please call 910.893.4888 to register.

Every Friday at 10 a.m. and on Sundays at 1 p.m., Free Piedmont Biofuels Tours, 10 - 11 a.m. Lorax Lane, Pittsboro.

Tours are of the biodiesel plant and begin promptly. Rain or shine.

Items are accepted for the calendar on a space-available basis. Please send the information on your free event to joy@sandhillsnaturally.com for consideration. www.SandhillsNaturally.com September 2014

• FARMERS MARKETS • Dunn Farmers Market Saturdays from 8 a.m. - 12 noon, May-Nov. Behind Sherry’s Bakery, Clinton Ave., Downtown Dunn. 910.567.2512 Fayetteville City Market Wednesdays 2 - 6 p.m.; Saturdays 8 a.m. - 1 p.m.; Fourth Friday 6 - 10 p.m.

Fayetteville Transportation & Local History Museum Grounds, Downtown Fayetteville. www.facebook.com/ CityMarketAtTheMuseum 910.433.1457 Murchison Road Community Farmers Market Wednesdays, 10 a.m. 2 p.m., Parking Lot at Bronco Square (across from

Fayetteville State University), Fayetteville.

Sandhills Farmers Market Saturdays, 9 a.m. - 2 p.m., through Sept. 230 Chapel Hill Rd., Spring Lake. www.sandhillsfamilyheritage. org, 910-497-0628

brain games Research has found that keeping the brain active seems to increase its vitality and may build its reserves of brain cells and connections.

Math SquareS

Be square! Fill in the missing numbers.

Use the numbers 1 through 9 to complete the equations.

Each number is only used once.

Each row is a math equation. Each column is a math equation.

Remember that, respecting natural operator precedence, multiplication and division are performed before addition and subtraction.

Sanford Farmer's Market Every Saturday, 9 a.m. - Noon, Depot Park, Sanford.

All products locally grown or hand crafted! 919-343-8440 Southern Pines Farmers Market, Saturdays, 8 a.m. 12 noon, through October 25, 2014. Downtown Park, 145 SE Broad St. and at The Armory Sports Complex Thursdays, 9 a.m. - 1 p.m., year round. 604 W. Morganton Rd.

9

"LABELS" wordfind

MAKE THE SWITCH! Go from Hog to Hero today!

128 Wilson Road Sanford, NC 27332 (919) 774-4900/ (800) 446-7752 www.CEMCpower.com

Ask about our EnergySaving options and more!

September 2014

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Take a Look! There's Fun for the Whole Family in Harnett County this Fall!

september 13 Angier Crepe Myrtle Festival Spivey's Corner Hollerin' Contest September 20 Lillington Fall Festival September 25-28 Benson Mule Days

October 2 Erwin Denim Days

October 18 Wings Over Harnett

October 10-11 Coats Farmer's Day

October 18-19 Living History, Averasboro Battlefield 2014 16th Annual Touchstone Energy

NC CottoN Festival Saturday, Nov. 1 Downtown Dunn www.nccottonfestival.com

For more information, visit www.dunntourism.org • (910) 892-3282

CHANGING YOUR WATER CAN CHANGE YOUR LIFE !

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• Antioxidant (slows down the aging process) • Alkaline (Aids in balancing your acidity and restoring your health) • Exceptional Hydration (restructured water, exceptional hydration at a cellular level).

Life-giving water without the chlorine, chemicals and toxins that are in today’s water enables our body to prevent or overcome degenerative diseases like: Asthma, Angina, Migraine Headaches, Back Pain, Cancer, Constipation, Diabetes, Acid Reflux, Heart Burn, Depression, Chronic Fatigue Syndrome, High Cholesterol, High Blood Pressure, Inflammatory Bowel Disease, Tumors, Overweight Problems, aids in the prevention of Heart problems, and more.

Learn more! Contact Jerry Holder - 910.245.7972 www.holderfarmsalkalinewater.com Call for a free presentation and a free jug of water!

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www.SandhillsNaturally.com September 2014