The Loafer June 13th by The Loafer

theloaferonline.com | June 13, 2017

Foodie Fun

Publisher Luci Tate Editor Graphic Arts Director Don Sprinkle Cover Design Bill May Advertising Dave Carter Patti Barr Paul Kavanaugh Brad Parris Janie Jarvis Renee Taylor Office Coordinator Amanda Lane

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Founder: Bill Williams Let’s Get Social!

24 Stargazer Foodies in Space...Pass The Hot Sauce! 25 Skies This Week 26 Batteries Not Included I Was A Teenage Ina Garten 30 Pop Life Snacks & The Movies 33 Appalachian Wanderers Hiking Fuel 34 Mountain Movers The Stephen LaHair Interview 374 The Casual Word Cookie Monster 40 Puzzle Page 43 Kelly’s Place The Food Is Killin Me: Culinary Mayhem In The Movies

columns & reviews

Contributing Staff Jim Kelly Andy Ross Ken Silvers Mark Marquette Brian Bishop Daniel Worley Jason Worley Langley Shazor

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your week’s line-up

Volume 31 • Issue #28

Growing and Enjoying a Garden throughout the Year Zachary's Steak House The Market No Sugarcoating Here.... Mona Lisa's Gelato & Cafè The Cody Blackbird Band @ Northeast State Local Theatre Brings Royalty to Kingsport Porter's Wine & Liquor Saturdays with the Chef Keepers of the Tradition Exhibit Forlorn Strangers @ Thursday Jams Flying Pigs are Real Tootie's - Bristol's Oldest Restaurant The Java Corner Blue Hills Natural Foods Market Spe Barter Days c Pau ial tha Brumley's in Greeneville nks l Ka for all t vanau to Magic Wok he p he art gh Vintage Linen & Lace Trunk Sale ic rov ided les Dolly's Diner ! J.W. Farrell @ Acoustic Coffeehouse Jae's Smoked Meat Shack Finish Line Diner Unknown Hinson @ HRBC Spotlight V's Vietnamese Food Whiskey Rebellion Contra Dance in Jonesborough Middle TN State University Baconland BBQ The Incredible Farm Dinner on Main BoBo McFarlands JJ's Restaurant & Sports Bar Pets Of The Week Things To Do

theloaferonline.com | June 13, 2017

on the cover

theloaferonline.com | June 13, 2017

Growing Enjoying and

a Garden throughout the Year Written By: Armand Celentano

In both simple and fancy restaurants, in grocery stores, and in homes, what’s old is new again: local gardening is recognized as an important and tasty food resource. A walk through the neighborhoods of Bristol reveals an abundance of backyard gardening enthusiasts, and I count myself in that group!

live in an older established neighborhood in Bristol, Tennessee in amongst large and small houses built 50 to 100 years ago (some much older). My family's modest bungalow-style home was built in 1928, and the yard is the standard size for the neighborhood. When my wife and I bought the home 33 years ago, the landscaping was minimal and even the grass was sparse and weedy. Although the kitchen and bathroom needed major repairs, and style changes had to be made (interior paneling, lowered ceilings and shag rugs all had to come out!), we spent the first year working in the yard. Over the next few years, we put in some of the usual evergreens, a pair of white Dogwood trees out front, as well as a row of forsythias along the street, but our main objective was to create beds for herb and vegetables. For the first several years of our marriage, we had lived on a large farm in Friendsville where we had access to large garden plots and where my wife’s father—who had raised a garden to feed his family almost to the day he passed at age 91—helped guide us. This experience hooked us early on! So when we arrived in Bristol and chose a home close to schools and jobs, we had to have a garden. While my wife and I both love to garden, she is the flower person and I do the vegetables and herbs, though we do overlap, especially with herbs. The earliest beds we established mainly featured basic herbs—parsley, basil, sage, rosemary—with a few tomatoes and peppers thrown in for good measure. Over the years the garden beds have evolved and enlarged to include a variety of hybrid and heirloom tomatoes, squash, bush and pole beans, sugar snap peas, cucumbers, pumpkin, peanuts, Swiss chard, hot and sweet peppers, nasturtiums, arugula, lettuce, mustard, radishes, green onions, beets and carrots. As we both like to cook, our herb variety has also grown over the years. The perennials such as rosemary, thyme, oregano, parsley (a biennial), chives, sage, lavender, fennel, and mint, once established,

can be enjoyed for many years. Basil varieties feature prominently in our cooking and all of the herb flowers are edible as well. There is something to enjoy every season. Cilantro plays its part in spring before the heat of summer. We pick the arugula and mustard throughout the winter, and the rosemary and sage do not die back, allowing us to enjoy their pungent herbaciousness through the cold gray days of winter. My wife pickles the green beans and beets and makes a stout hot pepper relish to go with winter pots of cooked dried beans, bringing the colors and heat of summer back to mind. Of course we dry excess herbs, especially the annuals like basil, to use and share as well. These small 8 x 8 or 5 x 5 garden beds provide us much enjoyment and nutrition as well as help with our food budget (have you noticed that green and other vegetables cost more than chicken and pork??). Also the abundance allows us to share with neighbors and family, something my father-in-law always did. The passion we have for gardening started when we were young adults being mentored by him, and now, watching successive generations catch that passion, we are reminded of that time Mia i and remember the bounty s s q u ickly ix. She's t and pleasure of each garden rid of and ran to asting m we’ve had over 45 years. u the h ot mu the mint b stard gre ens w stard ed to Seeing the love of gardening taste. c h Stand hew a leaf ich she s grow in our grandchildren brings pit o which ing in ut the p pleasure as well. The greatest reward, though, ole be she said g ot an str is the simple satisfaction of eating a meal made from uctur e. things we’ve grown in our own backyard.

theloaferonline.com | June 13, 2017

he restaurant business is not for the faint of heart. Yared Desalegn, the proprietor of Zachary’s Steak House, knows that all too well. His original location in Colonial Heights has been a success story from the beginning, prompting him to open a second location on State Street in Bristol. Business is steady there too, so he must be doing something right since expanding is always a scary proposition. The food is certainly the focus for Yared. He features steaks that are hand cut fresh every day. He has always had other offerings, and is now preparing Alaskan Whitefish, Southern Tilapia and several other delectable delights. Fresh is a focal point too. As an example, their homemade coleslaw is prepared fresh two or three times each day. With at least six beers on tap and smaller offerings like Quesadillas and hand-pattied 8 oz. burgers, this is a nice spot for lunch or happy hour as well. Yared says that the homemade chicken salad, his own recipe, is quickly gaining in popularity. There is even a veggie plate and a veggie quesadilla for those non-meat eaters among us. Yared says his business plan is simple: good products, very affordable prices and an excellent taste will give him the edge he is looking to have. My wife and I have eaten there several times and we marvel at the presentation every time. You certainly can’t go wrong visiting Zachary’s!

Get Fresh With A Farmer

Keeping Quality High while Expanding the Menu

The Market

Zachary’s Steak House

oday just like yesterday someone forgets how things come to be in their day to day. From the way you make a biscuit to how a farmer bails hay. Some have lost the wonder of how and to question why. Still a few grip their heritage tight and preserve not only their food but their right to life in the truest of sense. What choices will you make for your future. Where it comes from who it comes from, is it worth the fight. Drink it deep and reflect that it does make a difference. When one makes the right choice to take care of their neighbors, in turn we take care of ourselves. Drink a cold beer and get fresh with a farmer. The Market, 1220 West Main St Unit A, Abingdon, Virginia

Best tips to decorating your own cake

theloaferonline.com | June 13, 2017

No Sugarcoating here…

reezing a Cake: Freezing the cake layers for at least an hour and up to even a month in advance will make frosting the cake way easier, since it will create a firmer surface. To do this properly, let the layers cool, level them and then immediately wrap in plastic wrap twice to make sure no areas are exposed. Crumb Coat: A crumb coat is a very thin layer of frosting that helps prevent any loose crumbs from turning up on the outside of the cake. Once the layers are stacked, use an offset spatula to spread a thin layer of frosting all over the outside. Writing on Cakes: This can be intimidating, but it gets way easier with practice. Use a small round piping tip and practice on parchment before going for the real thing, applying even pressure as you go. Any practice frosting can be easily scraped off the parchment and reused. Fondant cutouts: These are an easy way to add whimsical elements to the cake. Knead gel food coloring into fondant, roll it out, cut out the desired shapes and then stick them onto the cake. Tiered Cakes: To create supports in tiered cakes so that they hold up sturdily, stick a few milkshake straws or dowel rods into the cake underneath where the next tier will go and trim them so that they’re the same height as the cake. Place each tier on cardboard for support. But if your cake decorating skills are lacking you can always visit Gazebo Party Shop. They specialize in candy making supplies, cake baking & decorating supplies, packaging, and wedding items. They also have Captain Rodney's Boucan Glaze, which makes the most amazing cheesebake dip, Wind & Willow dip mixes, cheeseballs, & soup mixes. Gazebo Party Shop also offers cake decorating classes & candy making classes. Find them on facebook & instagram. 225 E Market St, downtown Kingsport. 423-245-0771

Mona Lisa's Gelato & Cafè

ona Lisa's Gelato & Cafe' is a Tennessee Corporation owned and operated by Steve and Sheridan Nice. Sheridan is a classically trained chef who studied at the prestigious La Varenne Ecole de Cuisine in Paris and the Culinary Institute of America in Napa, California. MLG & C is committed to producing the finest all natural Soups served with house-baked Ciabatta Rolls, Organic Salads, Gluten-Free Thai Noodle Bowls, Veggie Burgers, Grilled Sandwiches (Panini) served on house-baked Focaccia Flatbread, Daily Specials, and Artisan Gelato. Mona Lisa's sources the healthiest ingredients, Organic and GMO-Free where possible, and has its own large Organic Garden to supply much of the Vegetables, Tomatoes, Greens and Legumes used in our recipes. Mona Lisa's has been named one of the Top Ten Best Restaurants in Johnson City by The Culture Trip for three years in a row.

At Northeast State

As a traditional flutist and singer Cody Blackbird has been recognized as one of the top Native American flutists touring today, reaching over 120 communities annually.

ody and the Cody Blackbird Band kick off the “Hot Nights, Cool Music” summer concert series at Northeast State Community College on June 15. The series features local, regional, and nationally known musical artists. Cody is of the Eastern Band Cherokee and Roma descent. His father is Thomas Blackbird, an accomplished American Indian Cowboy poet. Cody found his calling as a musician and has had worldwide success with his band the Cody Blackbird Band. Starting as a traditional flutist and singer, he recorded the album Raven Speaks Cody recorded the album Raven Speaks which garnered him a nomination at the 2010 Native American Music (NAMMY) Awards for Best Debut Artist. Blending the old with the new, Cody merges the Native American flute with powerful vocals into contemporary blues rock sounds. The band has been compared to a hybrid Native version of the famous Blues rock band Blues Traveler. The band recently received attention and praise from luminaries including Mike Posner and the Steve Miller Band’s Kenny Lee Lewis as well as Kris Kristofferson and others. Featured on NBC, PBS, WGN, MSNBC, CNN and the New York Times, Cody has performed over 1,500 shows both nationally and internationally. The Cody Blackbird Band has shared the bill with such artists as Michael Franti, Arlo Guthrie, Lynyrd Skynyrd’s Rickey Medlocke, Buffy St. Marie, Peter Paul and Mary’s Peter Yarrow, and reggae legends “Big Mountain” among others. Blackbird collaborated in 2014 with Lakota Producer Terrance to create the album Euphoria, an exploration of merging Native American flute with celestial synth key and drums to create an album that lives up to its name. Euphoria placed number 17 on the iTunes and Billboard New Age charts and was featured in Top 40 and was nominated at the 2016 NAMMY Awards.

Doors open at 6:30 p.m. The concert begins at 7:00 p.m. in the Regional Center for the Performing Arts Theater at the Blountville campus next to TriCities Regional Airport. Tickets are $5.00 and can be purchased at www.northeaststate.edu/tickets, by calling 423.354.5169, or at the door. Northeast State students with ID are admitted for free. The band will also hold a workshop at 3:00 p.m. on the Blountville campus. Contact Jim Kelly at jpkelly@ northeaststate.edu to sign up. For more information about this or other upcoming concerts in the Hot Nights, Cool Music series, visit www.NortheastState.edu or contact jpkelly@NortheastState.edu.

theloaferonline.com | June 13, 2017

The Cody Blackbird Band

theloaferonline.com | June 13, 2017

to Kingsport

Royalty meets the Renaissance Center in Kingsport Theatre Guild’s Princess Diana: The Musical. Local actors from all parts of the Tri-Cities came together to bring history to life in this sweeping production.

he Kingsport Theatre Guild is one of only 10 theaters selected to perform the musical, and they received a grant in order to help bring the show to local audiences. Kingsport Theatre Guild is thrilled to kick off their monumental new season with such a special production. With around 30 songs, choreography plays an enormous role in Princess Diana. Choreographer Jessica Barrett says that there is a wide variety of musical styles in the show, and she wanted her choreography to reflect each one. Everything from classic musical theatre dance to ballroom is represented in the production. According to Barrett, she brainstormed much of the choreography while watching interviews with Diana—but the most poignant inspiration came from videos of Diana while the princess was surrounded by her friends and family. Barrett wanted the choreography to be more than just movements; she wanted it to aid in telling the story. Her goal is, she said, “to bring the story to life” through her choreography. Kingsport local Shelby Potter also breathes life into the production with her portrayal of Princess Diana. Potter says that she found multiple surprising similarities between herself and the “People’s Princess.” In order to study Diana’s mannerisms, Potter not only watched videos of the princess but also found second opinions about her through the eyes of people

who knew her. Potter is excited to show audiences the “normal person” that Diana was underneath her responsibilities and her representation in the media. Christy Peters, who is playing Queen Elizabeth, had a similar take on her character. She enjoyed researching the Queen and delving deeper into her history. Peters remarked that she is honored to be playing such an iconic woman—but the role also has sentimental value for her. Peters said that she vividly remembers watching the Royal Wedding with her mother. She grew up seeing Princess Diana in the media. While any fan of Diana will enjoy the show, Peters commented that the show is also perfect for those who know little about the princess. The show gives an in-depth look, through the eyes of Diana, at the struggles the young woman faced as she was thrust into the public eye. Both Potter and Peters are excited to share this story with the community. Princess Diana: The Musical will open at the Renaissance Center on June 15. The show will run on June 15, 16 and 17 at 7:00 p.m. There will also be matinee performances on June 17 and 18 at 2:00. Tickets can be purchased through www.kingsporttheatre.org or calling the box office at 423-392-8427. Tickets are also available through the Kingsport Theatre Guild office, located in room 211 of the Kingsport Renaissance Center.

theloaferonline.com | June 13, 2017

Local Theatre Brings Royalty

Written by: Makenna Arnold

Pairing Beer with Food

hoosing a beverage to enhance your meal in a restaurant once involved perusing a wine list or consulting a sommelier. Now it seems that more than ever, establishments are providing extensive craft beer lists in addition to their fine wine selections. A well chosen beer can complement a meal in a unique and exciting way, and the wide range of beer styles make it easy to turn a satisfactory dish into a memorable one. There are two approaches to pairing beer with food: The first method is to choose a beer style which complements the dish. You want a beer that perfectly accentuates the prominent elements of the dish, like a rich Stout with a Mexican Mole or smoked meats. Hoppy IPAs make a great accompaniment to Curry and Spicy dishes, while Hefeweizen and wheat beers pair perfectly with seafood as well as cleanse the palate. Another technique is to contrast the dominant characteristics, such as using a malty beer to balance spiciness, or a nitro carbonated style to accentuate a velvety, creamy beer with a pungent cheese or fried fish. Itâ&#x20AC;&#x2122;s best to offer small pours, just a couple ounces of beer go a long way in enhancing appeal. The best way to discover exciting new combinations is to experiment!

Join us for live cooking demos

Porter's Wine & Liquor

Saturdays with the Chef

theloaferonline.com | June 13, 2017

his summer, discover how to take advantage of those peak season produce items with creative tips and new recipes from our chefs. The cooking series offers a free cooking demo showcasing some of our local chefs each Saturday morning at 9:00 a.m. in June and July. Buying from our local farmer's market not only boosts the local economy but also is a great way to provide healthy and fresh food for you and your family! Every Saturday, live cooking demos by local chefs will happen at the Kingsport Farmer's Market. Free samples, along with copies of the recipe, will be presented. Come sample cooking from featured chefs from Food City and other local businesses! The series is sponsored by Food City, Healthy Kingsport, Visit Kingsport and the City of Kingsport. For more information, visit www.kingsporttn.gov.

eepers of the Tradition" is collaboration between artist, Leslie Gregg & writer, Michael Abraham. The award winning project is a compilation of fine art portraits of contemporary Southwest Virginia Appalachians who are following the paths of those who came before them. It was first unveiled in 2015 at the Historic Alexander Black House in Blacksburg, VA and has since traveled to multiple locations including The History Museum of Western VA. The show includes original portraits of a Moonshiner, Coal Miner, Gospel Singer, Father‐ Daughter Guitar Makers, Presbyterian Minister, Quilter, Farmer, Herbalist/Midwife, Millstone Preservationist, Violin Maker, Restorative Forester and Woodworker. The accompanying hard bound book tells their heartwarming stories. The book and portrait name plates are interactive‐QR codes can be accessed to hear the "Keepers" speak, play music, and sing. Their goal, from the birth of this project, has been to share and celebrate the unique and talented Appalachian individuals and traditions of Southwest Virginia. The Exhibit’s official opening reception and book signing will be held on Saturday, June 17th from 2‐4pm at the Arts Depot located at 314 Depot Square, Abingdon, VA. "Keeper" Edwin Lacy will perform. Edwin is a world‐class claw‐hammer banjoist with a golden voice. Edwin was born & raised in Wytheville, VA. After graduating from Virginia Tech. Edwin played music professionally and semi‐professionally until entering seminary in 1997. He currently leads the Wild Goose Christian Community in Floyd County, VA. The artist and author will be available throughout the day on to share information about the project and will be accompanied by some of the "Keepers". The exhibit and reception are scheduled as a Cultural Experience during the Crooked Road’s 2017 Mountains of Music Homecoming. This exhibit is sponsored by Abingdon Olive Oil Company who will offer a special tasting during the reception. Seven Resident Artists studios will also be open from 10am‐4pm. For further information about the exhibits, classes, or other offerings and activities of the Arts Depot, Abingdon, VA, call 276- 6289091 or e-mail abingdonartsdepot@eva.org, or visit their facebook place page or their web site at www.abingdonartsdepot.org.

theloaferonline.com | June 13, 2017

KeepersExhibit ofand the Tradition Book Sale June 14-July 21

A Cultural Experience during The Crooked Road’s 2017 Mountains of Music Homecoming.

Forlorn Strangers At Thursday Jams Summer Concert

theloaferonline.com | June 13, 2017

The Town of Abingdon continues its Thursday Jams Summer Concert Series by showcasing a band of five songwriters that combine their individual styles and sounds into one cohesive voice. Nashville based band Forlorn Strangers will take the stage at Abingdon Market Pavillion Thursday, June 15.

he band includes sisters Abigail Dempsey fiddle, percussion, and vocals and Hannah Dempsey Lusk mandolin, percussion, and vocals; along with Chris Banke guitar, mandolin, and vocals, Benjamin Lusk on banjo, guitar and vocals and Jesse Thompson upright bass, dobro, guitar vocals. Their music is rooted in family harmonies & flavored with guitars, banjo, mandolin, fiddle, dobro, & foot stomping percussion. Those who are fans of Old Crow Medicine Show, Punch Brothers, and Pete Seeger will enjoy Forlorn Strangersâ&#x20AC;&#x2122; sound.

Forlorn Strangers has released two EPs, While the Grass Grows and American Magic Tricks, and has been touring the U.S. continuously since 2013 They just wrapped up production on their first full-length release which was produced by grammy winner Phil Madeira. Forlorn Strangers will take the stage at 8 p.m. after opening act Missy Rains & the New Hip. Missy Raines & the New Hip is led by 7 time IBMA Bass Player of the year Missy Raines. Her vocals have been described as smoky and seductive.The quartet features mandolin, guitars, bass, and drums. Music will start at 7:00 p.m at the Abingdon Market Pavilion. The doors and beer garden benefiting Abingdon Main Street open at 6:30 p.m. Food trucks and local vendors will be offering concessions beginning at 6:30 as well. Attendees are encouraged to bring chairs and blankets to sit on to enjoy the show. Inclement weather updates will be posted on social media, and Wolf Hills Brewery will serve as the rain location. In depth descriptions of the artists can be found at abingdonmusicexperience.com.

Tootie’s

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Just Visit Bear’s Bar to Discover One

Flying Pigs are Real

here’s this eclectic little place out on 421, close to Holston Lake, that has really caught my fancy. First of all, ya gotta love a guy named Bear. Second, extremely reasonable beer prices and a covered outdoor patio are simply impossible to resist. Now, add into that some really good home cooked food and you have your destination identified. Before I tell you about the pig, let me just say that I admire an establishment that cuts their potatoes to order right in front of you and then slips them into the fryer for the freshest French Fries you’ll ever eat. But on to the Flying Pig. It’s their own original concoction. They take a chicken wing, wrap it in bacon and cook it. How long I don’t know; they’re quite tight-lipped about internal recipe secrets out there. Then, they take it off, apply their BBQ sauce and put it back in to cook a little more. All I know is, you’ll likely need a fork to eat this baby, but you certainly won’t be disappointed! Another feature of Bear’s is that they serve free biscuits and gravy at the end of the evening whenever a band is playing. There is a wide variety of biscuits and gravy available around here, but they keep getting better with experience and I can heartily recommend this particular concoction. With Open Talent Night on Thursdays and Karaoke on Friday – plus there is typically a darn good band there on Saturdays – Bear’s Bar is definitely more than a “try once” type of joint. See you there!

Bristol’s Oldest Restaurant

f you take 421 out of downtown Bristol, you’ll pass by a real landmark, Tootie’s. This venerable establishment started in 1945 and is still going strong today. That part of town used to be known as Willie Boom, back in the day when there was a lake where Food City is now on Virginia Avenue. Through the years, Tootie’s has seen it all and thrived. The main reason, of course, is the food. Tootie’s features an extensive menu from breakfast all day thru great lunch offerings and ice cream and homemade desserts. The star of the show has always been their fresh ground, hand formed hamburgers. And the real star of the burger show is the Arvil Burger, named after proprietor Arvil Vance, who owns the place with his wife Jane. This concoction is a 10-ounce burger with onions fried within to weld the flavor throughout. Served on a big bun with double everything, lettuce, tomato, mayo and onion – oh, and one secret ingredient to enhance the flavor even more. This baby weighs in at 1 lb. & 2 oz. If that won’t fill you up, I am not sure anything will.

Not up for a burger today? Tootie’s offers great hot dogs, hot and cold subs, side dishes too numerous to mention and they even have a BBQ platter. The menu has certainly kept up with the times, but sitting on their patio enjoying a delicious meal, you can’t help but look around and harken back to the days when this was the only restaurant between State Street and Mountain City and was the “capital” of Willie Boom, Tennessee. Do yourself a favor and head over to Tootie’s. You’ll be glad you did – I know I am!

Proving that Good Things Come in Small Packages

The Java Corner theloaferonline.com | June 13, 2017

hen you go by the small, colorful building at the corner where Cedar meets King College in Bristol, you can understand that this could certainly be a coffee spot. And it is, but it also is so much more. Owner Sonya Powers has managed to get the coffee spot she opened last autumn turned into a drive-thru breakfast and lunch place that also does catering and prepares great BBQ. I know, hard to believe - but she utilizes all the available space, works it to the fullest and presents a nice product. Not that she has let coffee take a back seat. Her flavor collection is now up to 60, and with six types of milk at her disposal, she can whip up the most delectable specialty coffees, cappuccinos, americanos, breve and cortadas. Breakfast sandwiches include a variety of toppings and can come on a croissant, a bagel, a biscuit or just regular bread – most of which she bakes herself. Coming by for lunch? You have to try her homemade chicken salad or her pimento cheese, both personal recipes made on premises. For catering, she does her own BBQ using her specialty rub – a totally unique approach - in a process that takes almost 5 days. I tried it and fell in love with it! She’ll prepare almost anything from stuffed peppers to lasagna to a homemade apple pie. Let your imagination take over, but while you’re doing that, have my favorite, a cappuccino. As the saying goes, you’ll be glad you did!

Blue Hills Natural Foods Market Ingredients for Life

lue Hills Market, located at 130 Pecan Street SE in Abingdon, Virginia, believes that healthy families and communities begin with healthy people. We are a natural food market that understands how individuals have an impact on the lives of many others. And we believe that as the health of one individual is enhanced so are the lives of the people touched by that healthier, more energetic person. With this in mind, Blue Hills Market seeks, through its organic and natural products, to be a fullservice grocery and health food store. With a wide range of grocery items, fresh produce, supplements, herbs, bath and body products, and more, Blue Hills Market strives to be a one-stop shop for the consumer dedicated to healthier living. As a local small business, we also are committed to featuring a wide range of local products as part of our dedication to the economic health of our community. Our staff is knowledgeable, friendly and committed to your well being. We strive to provide individual assistance to each of our customers as they explore the food choices for healthier living and the vital ingredients for an enriched community.

“ B

arter Days” allows patrons to barter for their admission to three performances by donating non-perishable food items for tickets to the show. This year’s “Barter Days” will include: “The Cottage” on Tuesday, June 13 at 7:30 p.m.; “The Savannah Sipping Society” on Thursday, June 15 at 7:30 p.m.; and “Mike Mulligan and his Steam Shovel” on Saturday, June 17 at 10:00 a.m. The concept of bartering for tickets started when Robert Porterfield founded Barter Theatre during the Great Depression to offer local farmers the chance to gain admission to plays by trading some of their crops for tickets. This allowed patrons who otherwise couldn’t afford admission to enjoy the theatre and helped provide food for the actors at the time. By the end of the first season the Barter Company cleared $4.35 in cash, two barrels of jelly and a collective weight gain of more than 300 pounds. No advance reservations can be made for any tickets that will be purchased with goods during “Barter Days”, and only a limited amount of barter tickets will be available for each of the three performances. Tickets are distributed on a first come first serve basis. Anyone interested is reminded that these events are usually very popular, so it is recommended to arrive early.

Founder Robert Porterfield barters with a patron in the early days of Barter Theatre Barter requests, when possible, that those interested bring an amount of food equivalent to the cost of a ticket. Barter staff will begin collecting food one hour prior to the show times listed, and all collections will be donated to a local food bank to help those in need in our area.

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With "Barter Days"

Barter Theatre Recalls Its History

Barter Theatre is once more returning to its namesake by offering patrons the chance to barter for tickets to a show with its annual “Barter Days” event.

Proving that Good Things Come in Small Packages

theloaferonline.com | June 13, 2017

Brumley’s in Greenville

amed in honor of the Brumley family who owned and operated the hotel (then known as the Hotel Brumley) from 1920-1980, Brumley’s Restaurant celebrates signature service and a seasonal menu selection featuring Southern American cuisine with a creative flair. Served in three welcoming dining rooms, Brumley’s easily accommodates couples looking for a romantic dinner, small families sharing stories over dinner, or even large groups of friends enjoying each others’ company. Brumley’s Bar, featuring an exquisite antique art-deco mirror originally purchased in the 1940’s by Judd Brumley, offers Greeneville’s best selection of quality cocktails, as well as a Wine Spectator award-winning wine list. Executive Chef Michael Gonzalez joined the Brumley’s team in 2016, bringing over twenty years of experience in the culinary arts to an already prestigious restaurant, gracing it with a wider variety of tastes and styles. Following his position as executive chef at the Bistro Restaurant at Biltmore Estate, Michael also loaned his talent and knowledge of food, its art, and industry to Callaway Gardens Resort in Pine Mountain, Georgia. Now at Brumley’s, Michael works hard to provide the best quality of food selection to the restaurant’s renowned kitchen, its visitors, Brumley’s, and General Morgan Inn. Chef Gonzalez supports his new home town’s local suppliers by working with nearby farmers to choose the absolute b e st products—the only products fit for serving guests at Brumley’s. The restaurant, the General Morgan Inn, and many residents of Greeneville are overjoyed to have Chef Michael Gonzalez, wife Heather (and chocolatier), and their daughter Reilly as a part of the family and look forward to years of exquisite dining. Food and Beverage Director, Brenda Triplett, has offered her time and talent to the food industry as well as quality customer service at Brumley’s for thirteen years. The General Morgan Inn staff is consistently grateful to the service that she provides for not just Brumley’s but the entire hotel as one established business. For years Brenda has passed on her knowledge of fine dining and excellent customer service to restaurant staff and hotel staff alike. It goes without saying that Brumley’s is lucky to have Brenda’s passion and intuitiveness every day. Brumley’s offers what you love most: great food and the best Southern hospitality with warm décor and modern elegance. Don’t miss their phenomenal Sunday Brunch; it’s the perfect way to end any week. Also remember to treat yourself to their all-youcan-eat lunch buffet, served Tuesday through Friday from eleven AM to two PM with different delectable food selections each day. Dinner is served Tuesday through Saturday from five PM to nine PM. Brumley’s and the General Morgan Inn welcome you to visit and cannot wait to see you! Written By: Kathryn Carter

Magic Wok

Outstanding Chinese Cuisine

Magic Wok Chinese Restaurant is a cornerstone in the Johnson City community and has been recognized for its outstanding Chinese cuisine, excellent service and friendly staff. Proudly serving the tri-cities area for 25 years. With both an American style and an authentic Szechuan menu available, it's the only place in the area serving true Chinese food. There is something for everyone from mild to spicy, traditional to adventurous eaters. See Magicwokjohnsoncity.com for a full menu.

llison Bass Russell of Shabby Allie’s Boutique & Catering will provide an English-inspired Afternoon Tea with sweets and savories. Harpist Sandra Parker will enhance the event with period-music. A Kingsport resident, Judy has enjoyed collecting and marketing vintage clothing and textiles from Georgia to New England for the last 35 years. Her Heirloom Collection spans the decades from the Victorian era through the 1950’s. She has presented pieces from her collection in scores of fashion shows, trunk sales, and national vintage textile exhibitions, including a 1920’s exhibit at the B. Carroll Reece Museum at East Tennessee State University. At the June 17th event, Judy will offer selected garments, accessories, linens and laces from the late 19th through the early 20th century. In addition to fine white cotton garments embellished with lace and embroidery, she will feature a number of vintage

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calico and indigo “country" dresses as well as natural linen “walking” and “motoring” pieces. Attendees will find items fitting for bridals, special occasions, portraits, photo-shoots, home decor, historic venue displays, vintage collections, doll & teddy bear dressing, textile crafting-there's something for everyone! Reservations can be made and $15 tickets purchased from Allison Russell at 423-367-0957 or through "Shabby Allie's Boutique and Catering” facebook page. The Trunk Sale itself will be held over for one day on Tuesday, June 20, 10:00 - 4:00. Tickets are not necessary for Tuesday. Just drop in.

The Loafer has always been reliable and a great source for all things happening in the Tri-Cities. It keeps me in the loop." Tiffany B.

theloaferonline.com | June 13, 2017

VintageTrunk Linen & Lace Sale and Afternoon Tea

On June 17, 2:00-5:00 p.m., at Taylored Venue & Events at 115 Shelby St. in downtown Kingsport, Judy Murray will 17 present for purchase a selection of authentic Victorian- and Edwardian-period finery, in addition to linens and laces, from her Heirloom Collection of vintage textiles.

A Study in Perseverance

Dolly’s Diner theloaferonline.com | June 13, 2017

but was now empty and available. She called the ave you ever wanted anything realtor, met her an hour later, did a walkreally, really bad, but through and said, “I’ll take it.” just couldn’t make Working night and day for the next eight that BIG first step? weeks, Dolly finally, after overcoming Yeah, know the feeling many setbacks, opened her own – and so did Dolly Self. place, Dolly’s Diner, on Hwy 126, the She had spent a lifetime road to the airport from downtown in the food industry, Blountville. managing kitchens and As cool of a story that is, the ensuing restaurants, and doing success is what makes it a great an exemplary job. But story. She used her vast experience she always had in the to create simple yet delicious meals back of her mind that she for breakfast and lunch – only to wanted to own her own find out that folks wanted her food place. Time was passing, for all three meals! Her special take on as they say, so eleven years the pepper gravy in her biscuits and gravy ago she decided to start saving breakfast entree is mouthwatering. Her burgers so she could realize her dream. Nine are freshly made every day, never from frozen meat. long years went by but Dolly gradually built up her meager war chest. Then, driving They can customize a dessert to please the most discerning palate. It’s to work one day, she spotted a building that had previously had a church as an occupant

just plain old good home cooking with a dab of Dolly pizzazz. No wonder her count of regulars is high and growing. Dolly works hard at it, and takes pride in never asking an employee to do something she wouldn’t do. Truly a family atmosphere. If you don’t stop by, it’s you that is missing out!

.W. Farrell, an emerging artist based out of Philadelphia, will be performing at the Acoustic Coffeehouse this upcoming Wednesday, June 14th at 8pm. The Acoustic Coffeehouse will be his second stop on his “Little Words Tour”, an impromptu summer promotion for his upcoming full length LP. Listeners can expect a compelling blend of Americana, new wave and rock, a sound that Farrell has carefully crafted as a solo artist. Seating is on a first come, first served bases, so patrons are encouraged to come early. J.W Farrell will be available after the show for a meet and greet. Farrell is a former member of the NYC based pop rock group “La La Lush”. After two records, a sold-out show at the Bowery Ballroom, and a US tour culminating in an appearance at SXSW, the band took a permanent hiatus in 2015. During this time, he began to develop his sound as a solo singer/songwriter. While hibernating in Virginia, he wrote and recorded his debut EP. Born and raised in Bucks County in the suburbs of Philadelphia, Farrell began forming bands with his friends as soon as he started learning guitar, much to the annoyance of anyone within ear shot. His material is a reflection of both personal experience and a variety of musical influences (Van Morrison, Bruce Springsteen and John McCauley, as well as the sonic influence of some of his favorite bands, The Walkmen, My Morning Jacket and The Gaslight Anthem). “Alexandria EP” was released 6/10/16 at NYC’s Arlene’s Grocery, accompanied by a music video for the first single “Alexandria”. J.W Farrell is currently in the studio working on his first full-length album with producer Tim Stezzi. More information at www.jwfarrellmusic.com

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@ The Acoustic Coffeehouse

J.W. Farrell to Perform

Philly Musician Heading South to Promote Upcoming Album

A Double Jump Entrepreneurial Tale

Jae’s Smoked Meat Shack

theloaferonline.com | June 13, 2017

ason Carpenter is a true entrepreneur, and has proved it twice now. This is a man who left his Food City manager’s job after close to 20 years to start a food truck selling all manner of BBQ. And if that wasn’t enough, a couple years later he jumped again, this time into a standalone building. He admits that both jumps were scary, but he firmly believed in his ability to smoke meats and serve the public what they wanted. He’s been doing that since late last year at his facility on Euclid Ave. in Bristol, not far from the ballpark. Of course, much happened in between. The public loved his food at every venue he attended, and kept asking him where his location was. That is what gave him the inspiration to make the second leap. So now here he is with his shop, and the success appears to be following him. But as bold as Jason was, it is still the food that makes the difference. Jason has that magic touch that lets him know when the meat is ready. Times can vary wildly depending on outdoor atmospheric conditions among many factors. He does pork and chicken in several varieties, but his signature meat is his brisket. He believes that brisket is not a readily available around the Tri Cities, and certainly not the way he prepares it. So far, the customers seem to agree wholeheartedly. The homemade BBQ sauce is just another of his creations that all work towards a delightful and delectable experience for the foodies who trek to his door. I suggest you join them for what is certain to be a great gastronomic experience for you too!

Finish Line Diner

It’s Hard to Have a Grand Opening, when You’re Busy from Day One

ummer Booher is a woman of opportunity. She had been toying with the idea of opening a restaurant since she and most of her family had experience in the food industry. She heard about a potentially available spot in the recently closed diner at the Pit Row complex on 394. She went over, took a look, and the rest is emerging history. After a couple weeks of elbow grease and remodeling, her new enterprise, the Finish Line Diner, opened two weeks ago, admittedly to little fanfare, but who noticed. The place filled up quickly and has stayed busy ever since. The food is the main reason, naturally. Their biggest seller is their hamburger (odd for a diner) but for a very good reason – her sister Heather’s special blend of seasonings. It quickly became a crowd favorite. Then add to that her mother Carol’s special way of preparing biscuits and gravy (now the breakfast favorite) and you have another winner. Summer herself contributed her “Summer’s Special Salad” which uses multiple lettuces, grilled chicken and many other delectable ingredients to create a mouthwatering way to have lunch. And oh, by the way, they create their own homemade desserts. The fav is the cobbler, either the strawberry or the peach. Last week a gentleman came in, tried the strawberry cobbler, and then bought a whole pan. He said it reminded him of his childhood. That’s good enough for me. If you haven’t tried the Finish Line Diner yet, do so; and if you have, I’ll see you there!

ou have to be intrigued by a guy who describes himself as 400-year-old hillbilly vampire playing magical searing guitar riffs and funny as hell lyrics with a tight as a tick band with perfect pitch. This is definitely eclectic! He describes his genre as psychobilly meets surf, country, classic rock and Universal Horror Monsters. Yep, we’re in for a wild ride on Saturday. Band members include their namesake Unknown Hinson on lead guitar, Jimmy Church - pedal steel, Tuff Blanton - bass guitar and Rick Cutshaw – percussion. These guys combine to produce a truly unique sound, their own take on popular music. How many bands attribute their influences to such a diverse group as Faron Young, Chet Atkins, Perry Como, Jackie Gleason, Beach Boys, Beatles, Rolling Stones, Sons of the Pioneers, Les Paul, Django Reinhardt, Dick Dale, and The Who? Holy mackerel! Interestingly enough, Mr. Hinson is the voice of Early Cuyler on Squidbillies, the Cartoon Network show. Is there anything he can’t do? I don’t think so, but we all get to find out Saturday night. Don’t miss out – head for the Brewery and get ready to be entertained. Photo by: Robert Stoutamire

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Hosted by Holston River Brewing Company Saturday June 17 at 8:00

Unknown Hinson

Tri-Cities Live Presents

We’re in for a treat, Tri Cities. The entertainer extraordinaire, Unknown Hinson, is bringing his incredible music and off the wall showmanship to the Brewery this weekend.

theloaferonline.com | June 13, 2017

Spotlight - TUESDAY - June 13th Enfold Darkness / Invoking the Abstract / Dire Hatred At Night They Return Official Capone’s EC Frazier Beef O’Brady’s Shades of Refinement Holston River Brewing Company Downtown Country Jiggy Ray’s Pizzeria

- WEDNESDAY - June 14th Jeff Anders & Friends Wild Wing Cafe Hadley Kennary The Harvest Table Open Mic The Willow Tree Coffeehouse & Music Room J.W. Farrell Acoustic Coffeehouse Open Mic Jiggy Ray’s Pizzeria

- THURSDAY - June 15th Jam with David Mitchell Wellington’s Restaurant Audiobiotic w/ Rusty Steel at Holston River Brewing Company Whiskey Sticks at General Morgan Inn Open Talent Night at Bear’s Bar Shallow Side The Hideaway Jason Llyod Model City Tap House Thomas Taylor Full Moon Jam Gerald Sheppard Blackbird Bakery Forlorn Strangers Abingdon Market Pavillion Live Music Bone Fire Smokehouse Cody Blackbird Band Northeast State Center for the Performing Arts

- FRIDAY - June 16th Faded Travelers Studio Brew Grandpa’s Cough Medicine & Ghost Eagle The Willow Tree Coffeehouse & Music Room Under The Table Band Painter Creek Marina

If you or your band are playing in the upcoming week and would like to be in The Spotlight, call in advance to (423) 283-4324 or go online to: theloaferonline.com. Due to last minute cancellations or changes, please call the location to confirm.

- FRIDAY - June 16th Monk & Malone Our House Restaurant Rhythm Revue at Holston River Brewing Company Rehab Tour State Line Bar & Grill Retroville Sonny’s Cafe Acoustifried Marker ‘2’ Grille Matt Hogan / Thrystatine Acoustic Coffeehouse Turkey Tracks Trio Jiggy Ray’s Pizzeria If Birds Could Fly Border Bash Rusty Steel w/ Quarter Bounce Country Club Bar & Grill Trey Hensley & Rob Ickes Carter Family Fold Folk Soul Revival Twilight Alive Concert Series Blue Eyed Bettys Bone Fire Smokehouse

- SATURDAY - June 17th Lauren Cole Band Wild Wing Cafe Unknown Hinson Holston River Brewing Company Webb Wilder Down Home The Woodsheep The Willow Tree Coffeehouse & Music Room Justin Crider Unplugged Bristol VFW Post 6975 Nightshift Band Country Club of Bristol Southern Countrymen Band Buffalo Ruritan The Diamonds Jazz Rock’s Wood Fired Pizza & Grill The PF Flyers David Thompson’s Produce Bluesman and the Blues Essentials The Damascus Brewery Ali Randolph & The Outta Luck Band Sonny’s Cafe Asylum Suite Marker ‘2’ Grille Alliez / Before The Storm The Johnson City Mall Summer Concert Series Ashley Taylor and David Ryan Acoustic Coffeehouse

- SATURDAY - June 17th John & Issac from Junkyard Dogz - Acoustic Set at Bear’s Bar Hogslop String Band at Carter Fold JV Squad Jiggy Ray’s Pizzeria Crooked Road Rejects CJ’s Sports Bar Copper Ridge Country Club Bar & Grill Live Music Bone Fire Smokehouse The Bosses Live 71st Rhododendron Festival

- SUNDAY - June 18th Ivy Road Marker ‘2’ Grille Travis O’Guinn Sonny’s Cafe West King String Band Acoustic Coffeehouse Jacob Green Bone Fire Smokehouse

- MONDAY - June 19th Open Jazz Jam Rock’s Wood Fired Pizza & Grill Stateline Band Crooked Road General Store Open Mic / Nosedive Acoustic Coffeehouse State Street String Band Blackbird Bakery

- TUESDAY - June 20th The Dusty Travelers Elizabethton Farmers Market Rusty Steel w/ Quarter Bounce Holston River Brewing Company Downtown Country Jiggy Ray’s Pizzeria Duty Free Full Moon Jam Hope Griffin O’Mainnin’s Pub

for show time & more details, visit

theloaferonline.com

Bristol Station & Brews 41 Piedmont Avenue Bristol VA 276-608-1220

Model City Tap House 324 E Market St. Kingsport 423-765-0875

Bear's Bar 4460 Highway 421 Bristol TN 423-502-1975

CJ’S Sports Bar 516 Morelock St. Kingsport 423-390-1361

Painter Creek Marina 766 Painter Creek Rd Bristol TN 423-878-5755

Bone Fire Smokehouse at the Hardware 260 W Main St Abingdon VA 276-623-0037

Country Club Bar & Grill 3080 W State St Bristol 423-844-0400

Rock’s Wood Fired Pizza & Grill 3119 Bristol Hwy. Johnson City 423-262-0444

Country Club of Bristol 6045 Old Jonesboro Rd. Bristol 423-652-1700

Sonny’s Marina & Café 109 One Street Gray, TN 423-282-9440

Holiday Inn (Exit 7) 3005 Linden Dr. Bristol VA 276-466-4100

Studio Brew 221 Moore Street Bristol VA 423-360-3258

Boomershine's Pizza 4079 Highway 394 Bluff City 423-575-7500

KARAOKE

Bristol Golf Club 115 Cedar Creek Road Bristol TN 423-797-4411

Holston River Brewing Company 2621 Volunteer Pkwy Bristol TN

TUESDAY Karaoke w/ Tina and West at Dawg House Tavern Karaoke w/ Absolute Entertainment at Logans Karaoke with Top shelf Entertainment at Boomershine’s Karaoke at Numan’s - Johnson City TN *********************** WEDNESDAY Karaoke w/ Southern Sounds Karaoke at American Legion 8pm Karaoke at CJ’s Sports Bar Karaoke w/ DJ Marquez & Top Shelf Entertainment at Holston River Brewing Company Karaoke w/ DJ Brad & Top Shelf Entertainment at Quaker Steak & Lube Karaoke w/ Absolute Entertainment at Smokey Bones - Johnson City TN Turn the Page Karaoke At VFW Post 2108 - Johnson City TN *********************** THURSDAY Karaoke w/ Absolute Entertainment at Macado’s - Kingsport Karaoke at CJ’s Sports Bar Karaoke w/ Top Shelf Entertainment at Painter Creek Marina Karaoke at Numan’s - Johnson City TN Karaoke w/ Absolute Entertainment at New Beginning’s Karaoke at Jiggy Rays Pizzaria ***********************

FRIDAY Karaoke w/ Southern Sounds Karaoke at Sportsman’s Bar & Grill 9pm Karaoke w/ Absolute Entertainment at Los Amigos Karaoke w/ Shane Rouse at Bear’s Bar Karaoke at Los Amigos - Kingsport Karaoke at Kingsport Moose Lodge Karaoke w/ Reverb Karaoke at The Cottage 8:30 pm Turn the Page Karaoke at VFW Post 2108 - Johnson City TN Karaoke w/ Toddzilla at Sportsmans Pub Karaoke at CJ’s Sports Bar Karaoke w/ DJ Brad & Top Shelf Entertainment at BoBo’s - Damascus VA Karaoke at Elizabethton VFW Karaoke w/ DJ Marquez & Top Shelf Entertainment At Holiday Inn (Exit 7) - Bristol VA Karaoke w/ Absolute Entertainment at Moe’s Original BBQ Karaoke at Numan’s - Johnson City TN *********************** SATURDAY Karaoke at The Horseshoe Lounge Karaoke w/ Toddzilla at Sportsmans Pub Karaoke at Kingsport Moose Lodge Turn the Page Karaoke at VFW Post 2108 - Johnson City TN Karaoke w/ Absolute Entertainment At Macado’s - Kingsport Karaoke at Numan’s - Johnson City TN ***********************

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SPOTLIGHT DIRECTORY

Acoustic Coffeehouse 415 W Walnut St. Johnson City 423-434-9872

theloaferonline.com | June 13, 2017

Foodies in Space… Pass The Hot Sauce!

Stargazer

By Mark Marquette since 1996 stargazermarq@ gmail.com

o matter what NASA foodie technicians do to make space food taste good, our outer space taste buds seem to make everything a bland palette. The reason is the shift in body fluids in weightlessness and competition for smells surrounding an astronaut in the cramped spaceship. So, at every meal around the dinner table at the International Space Station the big question is… who has the Tabasco Sauce? It is such a desired ingredient in nearly everything they eat that former Space Shuttle pilot and commander Eileen Collins personally told me that one of the most smuggled items to the ISS are packets of Taco Bell hot sauce. When a cargo ship like SpaceX’s Dragon or Orbital ATK’s Cygnus rocket off to the ISS, you better believe there is plenty of soy, barbecue and hot sauce on board! Food has truly come a long way in the 50 years of manned space exploration. In the 1960s, we didn’t know for sure if humans could swallow food, drink water, process it in their stomach and intestines and then eliminate the waste. Those questions were answered by NASA’s oneman Mercury space program. Our first orbiting astronaut John Glenn drank a popular orange powder, Tang, and then ate a tube of apple sauce with no ill effects. Later the day-long mission of Mercury 9 and Gordon Cooper saw him eat, sleep and go to the bathroom in space. A famous gastronomy space story involves the first two-man Gemini 3 space shot, when astronaut John Young smuggled a corned beef sandwich in his space suit pocket, made at Wolfies, a restaurant frequented by astronauts. Once in orbit, he offered a bite to his startled commander, Gus Grissom, who told him to put it away so bread crumbs didn’t get into computer consoles. Young was gently reprimanded for his unauthorized snack. Today on the ISS (and Space Shuttle mission before) bread is still forbidden, but a peanut butter and jelly on a flour tortilla is a popular sandwich. Everything can be rolled in a corn or

Astronauts eating in space has come a long way in 50 years, but one ingredient they seem to crave—hot sauce!

flour tortilla, and they keep preserved well in the space environment. Space food started with tubes of pate-like veggies and meats and has evolved to complete dinners like you’d buy in the grocery isle. Like military rations, called MRE’s, these meals can be heated in a microwave oven o n b oa rd

the ISS. However, there isn’t a refrigerator onboard—they take too much power—so yogurt and ice cream aren’t available. And no, astronauts don’t really eat that dehydrated ice cream that is so popular in science gift shops. There is a common dinner table in the ISS for a psychological boost of home life. But the food packets, forks, spoons and knifes are held in the weightless environment with Velcro, magnets and even springs. One of the favorite meals of space travelers has been shrimp cocktail. And one they genuinely miss is cold milk on cereal—your corn flakes or sugar smacks are crunched dry. Today, fruits and vegetables that can be safely stored at room temperature are eaten on space flights. Astronauts also have a greater variety of main courses to choose from, and many request personalized menus from lists of available foods including items like fruit salad and spaghetti. Astronauts sometimes request beef jerky for flights. Space nutritionists ensure the food astronauts

eat provides them with a balanced supply of vitamins and minerals for the special needs of space exploration, like loss of calcium. An astronaut can choose from many types of foods such as fruits, nuts, peanut butter, chicken, beef, seafood, candy, brownies, etc. Available drinks include freeze dried coffee and tea, orange juice, fruit punches and lemonade. A cola war was waged in 1985 on the Space Shuttle between Pepsi and Coke. It was found that carbonated drinks in space are not favored due to changes in belching caused by microgravity; without gravity to separate the liquid and gas in the stomach, burping results in a kind of vomiting called "wet burping." Pioneers of eating in space are the Russian cosmonauts aboard their series of space stations called Salyut and Mir. And, boy, do they eat hearty! A typical days’ meals for Russian cosmonauts: Breakfast: curds and nuts, mashed potatoes with nuts, applequince chip sticks, sugarless coffee and vitamins. Lunch: jellied pike perch, borsch with meat, goulash with buckwheat, bread, black currant juice, sugarless tea. Supper: rice and meat, broccoli and cheese, nuts, tea with sugar. Night time snack: dried beef, cashew nuts, peaches, grape juice. Some of the best space videos are those of astronauts eating their meals…playing with their food, which Mom scolded all of us for doing! Pudding will stick to spoons twirled around and peas can be tossed across the spacecraft and chased down like a dog retrieving a stick. Most interesting are how liquids react in space. All liquids ball up into liquid bubbles, fun to stick a straw into and suck down into your tummy. And candy is a big hit in space. Hershey’s chocolate bars are welcome as well as some fun, floating morsels of M&Ms, Skittles and Reese’s pieces. But no Moon Pies, please, the crumbs might end up where you least expect them.

he week we celebrate the two women who pioneered spaceflight—Russia’s Valentina Tereshkova and America’s Sally Ride. Skyward, the night is in transition as Spring constellations are setting and the Summer stars are beginning to appear. And don’t forget about Jupiter blazing high overhead and glorious Saturn rising above the eastern horizon. Tuesday, June 13 Arcturus is the bright orange star directly overhead at dark, the bottom of Boötes the Herdsman. This constellation looks like a huge kite, or ice cream cone, and is one of the most ancient constellations, dating back to the early Sumerian stargazers 4,000 years ago. And orange Arcturus is 36 Light Years away, a giant star, filling the orbit of Venus if place in our Solar System. Wednesday, June 14 As darkness grips the late Spring landscape by 10 pm, Leo the Lion is dipping down toward the western horizon, soon to be gone by midnight. Once heralding the end of our long Winter, the familiar outline of backward question mark for its head and right triangle for its hindquarters is diving toward the western horizon, a sure sign that Summer is on its way. Thursday, June 15 Looking south are the scales of Libra, an indistinct small group of stars that garners attention with the famous planet’s presence. And there is an easier to see, lopsided square of stars that represent Corvus the Crow. To the east are the claws of Scorpius, on the border of the Milky Way. As the night wears on, the planet Saturn will be low in the southeast between Scorpius and Sagittarius. Friday, June 16 On this 1963 date in space history, Valentine Tereshkova, 80, became the first woman to be launched into space aboard her spaceship Vostok 6. She is still the

only female to fly solo in space—probably never to be duplicated. Tereshkova is Russian national hero, having been appointed to political posts and part of the public ceremonies like the torch ceremony at the 2014 Winter Olympics in Russia. Saturday, June 17 The Last Quarter Moon is today, and our celestial neighbor rises at 1 am EDT to begin its trek this week across the morning skies. Often ignored by backyard telescope because of the middle of the night observing time, this western side of the Moon is dominated by the huge ancient lava sea called the Oceanus Procellarum, or the Sea of Storms. Sunday, June 18 On this 1983 date in space history, Sally Ride became the first American female in space as was rocketed off Earth with four men aboard the Space Shuttle Challenger. It was the seventh Shuttle flight, and Challenger’s second. Ride made a second flight before becoming a NASA ambassador. She died in 2012 of pancreatic cancer at age 61. Her maiden voyage at age 32 still makes her the youngest American to orbit Earth. Monday, June 19 Jupiter still dominates the night, high overhead in the constellation Virgo with the white star Spica below to the left. And visible in the east after 9 pm red Antares, the heart of Scorpius, with planet Saturn behind.

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THIS WEEK

SKIES

Celestial events in the skies for the week of June 13-19, 2017 as compiled for The Loafer by Mark D. Marquette.

theloaferonline.com | June 13, 2017

I Was a Teenage Ina Garten I bought a house recently. I was surprised by how affordable it was once I gave up my $600,000 a week avocado toast habit. It took a few weeks of searching, but I finally found a home that was right for me.

Batteries Not Included

By Andy Ross aross@ theloaferonline.com

as all I wanted, a guest room, office, finished basement for a home theater, and plenty of storage for board games and records. But the real selling point of the home was the kitchen. Large and roomy, with a six burner gas stove, double oven, and even a prep sink in addition to the regular sink. It even has a fireplace that really makes it feel homey. Moving in was a chore, I detest moving of any kind, I’ve only done it a few times in my life and it’s been dreadful each time. With help from friends, and a reliable moving company, we got everything moved into the house in one day. Not unpacked, but at least it was all inside my new home. Setting up the kitchen was my top priority--I gotta eat after all. As I was unloading my kitchen gear and placing it into the cabinets, I noticed a hard to reach cabinet above the fridge. With the aid of a step ladder, I opened up the cabinet and was surprised to see that the previous homeowner had left a cookbook inside it. It was a cookbook by

Ina Garten, host of “Barefoot Contessa” on Food Network. The book was dusty, the pages were still crisp, but both and pages and the cover had the occasional stain on it from where it must have been cooked out of. I sat at my kitchen table and flipped through the book. It was clear the book must have been used with some regularity. I pondered why they would have left it behind. As I made it midway through the book, I turned a page that had a sharp edge and got a rather nasty, one inch long paper cut on my right index finger. Quickly, I sat the book down and went to take care of my wound. Once it was settled, I felt I had spent enough time checking out my free cookbook, and went about unpacking more of my kitchen gear. It took about four hours, but I had 90% of my kitchen unpacked and set up to a useable state. I thought about doing more, but it had been a long day and I

Continued on page 38

theloaferonline.com | June 13, 2017

V's Vietnamese Food Fresh, Healthy, Fast, Delicious Food

e’ve made the commitment to deliver authentic Vietnamese food within an accessible experience for our customers. There are no hot lights, steam tables, or buffet. Food is always made fresh to order from the menu. Each individual diner gets the attention of a family member, just as if you were around a table in Vietnam. We shop for the freshest ingredients and best spices to ensure the truest flavors. No buffet with countless unnamed options or unfamiliar counter containing odd shapes of sushi. No sitting with strangers or watching chefs perform. The surprises come, as they should, from the goodness of the food. The comforting warmth of flavorful Pho and the zing of cilantronderlying savory beef. V’s gives customers a unique opportunity to experience one of the world’s healthiest cuisines in a familiar, clean, and comfortable atmosphere. Classic dishes as well as an adaptable menu make it easy to enjoy this unique and delicious cuisine. The V’s focus is on the food, the quality and the experience!

Revolutionary Plates and Pours

Whiskey Rebellion

theloaferonline.com | June 13, 2017

estled within the Tennessee mountains and situated adjacent to the Paramount Theatre on State Street in historic downtown Bristol, Whiskey Rebellion offers road weary travelers and adventurous locals alike a dining experience that is exciting and unexpected. It is a steakhouse with fresh perspective on Southern cuisine, incorporating fresh, locally grown seasonal produce. This highly spirited establishment is a tribute to the past, a time when individuals fought for their right to be masters of their spirits. Whiskey Rebellion exists to celebrate the right to enjoy a good glass of whiskey, while allowing patrons to be part of a modern culinary revolution. They’re not modest about their robust collection of whiskey and bourbons, including pours directly from barrels exclusively bottled for this site. But the food – oh the food! Their ever-changing menu has a unique perspective on Southern cuisine. They source as much as possible locally and create some of the most mouth-watering dishes you’ll ever have the pleasure of devouring. Steaks are naturally one of the features, but the various seafood offerings and other expertly prepared dishes make this a menu to be envied. I have been invited to one of the private functions hosted there. Let me tell you, if you ever get the chance, don’t miss it! Whiskey Rebellion promises to give their patrons a reason to return to this culinary crossroads again and again. A colleague of mine, in his own inimitable way, simply calls Whiskey Rebellion “the coolest bar downtown”. I certainly don’t disagree with him!

The Historic Jonesborough Dance Society will host the next contra dance of the season on Saturday June 17, 2017 at the Jonesborough Visitors Center at 117 Boone Street at 8:00 PM.

he featured band is Star Front Property from Blacksburg, VA. The caller is Phoebe Williams. Admission is $7, $5 for HJDS members and students. A special family package for members is now offered for a total of $15. Parents and all of their own children under age 18 can gain admission for one price. HJDS welcomes back a group of talented high school juniors and seniors from the Governor’s School at ETSU. “This is the fifth year that this group has come to our contra dance knowing they are in for a very fun and lively dance experience. They came to our dances twice last year and danced enthusiastically. We are glad that they are coming back this year “adds David Wiley, President and founder of the Historic Jonesborough Dance Society. Star Front Property is a 4-piece string band from Roanoke, VA and the New River Valley. They play a variety of styles of dance music from Old Time to a newer repertoire of contradance tunes, including several original tunes. Matt Livingston (mandolin) and Joel Keebler (bass) played together in Dot Dot Dash for over 10 years before Joel relocated to Portland, OR in 2013. He recently returned to the Appalachians and is currently living in Blacksburg. Jason (guitar, banjo) and Gina Dilg (fiddle) are

a husband and wife duo that recently moved east from Colorado to Christiansburg, VA. While steeped in the Old Time tradition, they have the flexibility of playing across a wide range of styles. From a whisper to a growl, Star Front Property will keep dancers movin' and groovin' all night long. Phoebe Williams was born into a contra dance family. She started calling contra dances about 6 years ago. A dance enthusiast in her own right, Phoebe has participated in a variety of dance styles. She can teach swing, waltz, Irish set, Irish step, Scottish country style dance. As a caller, she likes to focus on the community aspect of dance and the overall pattern of the dance. Making beginners feel welcome and giving advanced dancers style points to think of is her only goal. The caller will teach a class for beginners at 7:30 PM and the dance will run from 8:00-11:00 PM. Come to dance or come to listen. No partner is necessary. It is customary at contra dances to change partners after each dance. As always, our dances are smoke, alcohol and fragrance free. Families, students and singles are welcome. All dances are taught by the caller. No previous dance experience is necessary. For more information, contact David Wiley at 423-534-8879, or email to david@historicjonesboroughdancesociety.org. Also visit the Historic Jonesborough Dance Society on FACEBOOK.

theloaferonline.com | June 13, 2017

Contra Dance In Jonesborough

theloaferonline.com | June 13, 2017

Snacks & The Movies I dare you to walk into a movie theater and not savor the sent of freshly made popcorn.

Pop Life

By Ken Silvers ksilvers@ theloaferonline.com

hen I go to a movie even if I have no intention of buying popcorn, I rarely can resist the fluffy treat due to the smell emanating in the theater lobby. These days a movie fan can get various treats at the theater ranging from pizza to pickles, depending on the theater you choose. Did you know when theaters first starting showing films, snacks, mostly popcorn, was sold outside the theater? It didn't take long for theaters to realize they were losing moeny in that set up. Of course candy has also been a part of the movie going experience, and the most popular treats have varied over the years. According to MSN the hit movie treat of 1926 was Milk Duds. In 1935 Kit Kat ruled theaters. 1949 was a big year for Whoppers. Hot Tamales rules the box office in 1950. One of my favorites, Sweetarts ruled theaters in 1963. 1979 saw Reese's Pieces being eaten by most movies patrons, and they became even more popular in 1982 due to being featured prominently int the movie "E.T". Sour Patch Kids ruled in 1985, and when they first came out were called Mars Men. Butterfinger BB's were a smash hit in 1992, due to part to being bite sized and favored by cartoon character Bart Simpson. 1999 was a hit year for Zours, with their combination of chewy and sour. Jolly Rancher Bites were the hit of 2001, which were flavorful soft chews. 2013 saw Starburst chews make the big time at theaters in the ready-to-eat from the bag format. Even with candy being a stable at theater concession stands, and no matter what other choices are available, popcorn will also rule in theaters. Often while we are munching on theater snacks, we see movie characters eating onscreen, or we may even be watching a food themed movie. If you have ever seen the 1955 Disney animated film "Lady and the Tramp", you will no doubt remember the famous spaghetti eating scene. Other movies feature food as the main theme. They include the following: "Chef" from 2014; "Dinner Rush" from 2000; "The Hundred-Foot Journey" from 2014; "Julie & Julia"

from 2009; "Like Water for Chocolate" from 1992; "Ratatouille" from 2007; and "Soul Food" from 1997. You may also have seen "Mystic Pizza", "My Dinner With Andre", and the infamous "91/2 Weeks". So needless to say, you often eat at the theater and see those on the big screen doing the same. Some specialty and upscale theaters even have employees who will bring your food and drink to your seat, and a lot of theaters have a tray-type contraption you can put in from of you. In fact, the Showcase Cinemas chain features appetizers, steaks, salads, sandwiches and burgers along with the more traditional snacks. These theaters even has a call button service so you don't need to leave your seat. I'm in favor of Showcase Cinemas hitting our area. Food at movie theaters sure has progressed since the days of the Nickelodeons (what the first theaters were called). Well until next week when I will be discussing "Wonder Woman", I'll see you at the movies with my snacks in hand.

theloaferonline.com | June 13, 2017

Fermentation Science

Middle TN State Univeristy

theloaferonline.com | June 13, 2017

iddle Tennessee State University’s new Fermentation Science degree program, the first of its kind in the state, educates students in the science and art of fermenting foods and beverages. The science of fermentation combines the art of creating fermented products with the desire to create new and innovative flavors, aromas, and nutritional properties in fermented products driven by scientific research. Students will study the core sciences of biology and chemistry to understand how fermentation changes and enhances flavor and nutritional values of foods and spirits. This program creates new opportunities for experienced food and beverage industry specialists who could transition to new fields within the food industry. A recent survey by the Master Brewers Association of the Americas (MBAA) shows a preference for a four-year degree for management and leadership positions, as well as for brew masters or head brewers. Students can prepare for careers in quality analysis and control, food microbiology, dairy and cereal sciences, brewing and distillation, and research and development, federal government positions, or continuing to graduate school. Learn more at mtsu.edu/ fermentation.

Baconland BBQ

The Epitome of an American Small Business

e hear a lot these days about how small business is the backbone of the American economy. Baconland BBQ, on the Bluff City Highway in Bristol, is just such a business. Owners Fred and Elizabeth Bartlett decided to get into the BBQ business about 6 years ago. The couple for years had hosted pig roasts at their home and fell in love with the process of slow cooking the meat over hot coals for 24 hours, the smell of hickory in the air and the time honored tradition of wood -smoked cooking. So they made a leap of faith, and decided to get into the food business. They found their location, an old gas station on Bluff City Hwy and then spent two years getting it ready. Now they have their own wood-fired smoking facility where they use a mixture of hickory, oak and Cherry woods to create their delectable BBQ offerings. Fred designed the smoke house himself and was able to build it with the help of some great friends. It is truly a family business, and in the grand tradition of family-owned businesses, you will see either Elizabeth or Fred and their boys working the counter. They are open four days a week, Wednesday through Saturday 11am until 7 pm. Everything is made on premises, not only the meat, but they make their own sauces and side dishes as well. Elizabeth calls it a labor of love, and once you try their food, you will understand why. And if you like bacon, their signature sandwich is the Boss Hog which consists of a 1/2 pound of juicy pit smoked pork BBQ and crispy strips of bacon. Stop by and try it for yourself. I guarantee you’ll be back!

Mountain Mix: First take 4 pinecones and break them up into small pieces. Add in a handful of acorns (chestnuts can be substituted) and mix with 3 hand cups of creek water. Now take a boot full of soft sifted dirt (be sure to remove any earthworms, they will be added in later)… Errrr…

eek after week, we have taken you along on trips through the woods and mountains on trails and hikes that last for several hours. Long enough that you need to take some sort of snack with you when you hit the trail. A few of you have messaged us to find out what the best thing is to take along with you on the trails to keep the hunger down and the energy up so we thought this would be a good time to talk about a few of those things. Before you go hiking, it’s extremely important to “fuel up” your body. Think of it like your car, you’re not going to go get on the interstate and start a cross country drive without fueling up your car are you? We need to start out the day with some very important foods. Some things we recommend are fruits and veggies. Make sure to have something like whole grains and some quality (we stress quality) protein such as lean meats, eggs, peanut butter or nuts. Stay away, far away from the fast food breakfast and things like doughnuts and muffins before a hike. This isn’t the fuel your body needs to keep you safe and healthy while in the mountains. And drink plenty of water as it is very important to your body when hiking. So many people don’t realize how easy it is to become dehydrated when you go hiking. Stay away from the coffee, soda, orange juice and just fill up on water. By Jason & So now that we have our bodies fueled up and ready to go, what about those rest stops we need to take while on the trail? I’m good if I just pack Daniel Worley a ham and cheese sandwich at home or stop by subway and get a turkey jdworley@ sub and throw in my bag right? WRONG! First, if you are going to be hiking theloaferonline.com long enough to want to eat something of that size, you are probably going to be out too long without refrigeration to keep those meats and condiments safe. Any who wants to carry the extra weight of three or four frozen ice packs around? So, if you are going to be on the trail more than two hours, we recommend taking a snack. A good rule of thumb, is take something for please don’t forget a break every two hours of hiking. We recommend things like dry fruit, fresh And While you are nuts, carrots, celery sticks, seeds, raisins, apples, pears, or something like the water again. using water. A hiker can shredded wheat, crackers or granola bars. Here is a great trail mix that we hiking, your body is constantly dehydrate twice as fast as someone just casually walking. It is best to drink like to use that is easy to make: about half a cup or 125mL every 20 minutes to keep your system hydrated. So, what now that the hard part is over? I have finished that six mile • 3/4 cup raw pecans (We toast ours in the oven for 10 mins at 350 degrees F) hike so now I can reward myself with a nice steak and baked potato or • 3/4 cup raw cashews (We toast ours in the oven for 10 mins at 350 degrees F) some boneless wings dripping with BBQ sauce right? Wrong again. After hiking, you want to continue to fuel your body with healthy foods it needs • 1/2 cup raw sunflower seeds to recover and gain strength. Its best to do this within one hour of the • 1/2 cup raw pumpkin seeds hike. If we aren’t going straight home after the hike, we like to take along • 1/2 cup unsweetened, unsulfured dried fruits a cooler or bag in the car and bring things such as more fresh fruit, veggies • 1/2 cup unsweetened, unsulfured raisins and nuts, or now you can think about that turkey sandwich (make sure • 1/2 cup chopped dark chocolate you have plenty of ice or ice packs to keep it cold in the car while hiking). • 1/4 tsp sea salt And after your hike, make sure you drink plenty of water again. It is recommended that you consume at least two more cups or 500mL within • 1/2 tsp cinnamon the first hour after hiking. We hope you find this week’s article helpful to you while you are out and 1. Combine all ingredients in a large bowl and mix well. about in the mountains this summer. Remember that safety while hiking 2. Store in a ziploc bag or mason jar. is the most important thing. Good healthy and energetic foods with plenty 3. Will keep for up to 1 month. of water is vital to a successful hike. (disclaimer… please do not try to eat any of the above “Mountain Mix” unless you are in the bear, deer or raccoon family!)

Appalachian Wanderers

theloaferonline.com | June 13, 2017

Hiking Fuel

theloaferonline.com | June 13, 2017

Stephen LaHair The Interview

Here is a story of strong family values, faith and food that will make your mouth water just thinking about it. No dining tour of Kingsport can ever be considered complete until you have eaten at Chef’s Pizzeria! The food is awesome, but the story behind the restaurant as part of Kingsport’s history over the past three decades leads to one guy, Stephen LaHair.

I Mountain Movers

By Brian Bishop bbishop@ theloaferonline.com

f you haven’t heard of Stephen, quite frankly your head is in the sand. STEPHEN: Kinsport has so many wonderful things that are unique like Bays He is a very involved community member and has carried on the long- Mountain, the Symphony of the Mountains, the river, a carousel and our standing tradition of great local food through Chef’s. If you haven’t met downtown that continues to see revitalization. Stephen or his family take time to read his story and let it inspire you. But the one thing that I do love most about our area is the people. My wife, Trida and I moved to the Tri-Cities in our early twenties. We were BRIAN: First of all, thank you for taking time out of your schedule to talk with welcomed with open arms. We've made lifelong friends since moving here me. Let’s start at the beginning for folks who may not know you. Will you talk and were adopted into the Phillips family. This is our home, both of my about where you grew up and how those younger years impacted who you daughters where born and raised here. This is were we have created so many are today? incredible memories. STEPHEN: Thank you for giving me the opportunity to talk about myself and We are very fortunate to live in a place where people still genuinely care about Chefs. I was born and raised in a small town in central Massachusetts. I was the well-being others. A place that always seems to have an abundance of the middle of three children. My parents divorced when I was five and my volunteers with a "can do" attitude. mother worked very hard to raise us with strong values and to provide for us. This has always been a strong motivation for me to be a good husband BRIAN: One of the things I love best about living here is the focus on family and father to my children. It also taught me that through hard work and life. How important is family to you and how in the world do you find time to perseverance you can accomplish anything if you put your mind to. balance a busy professional life with quality family time? BRIAN: I know this region and the people here are very near and dear to your heart because you are very involved in this community. What is it about this place and these people that make them make them so special to you?

theloaferonline.com | June 13, 2017

STEPHEN: I am proud to say that Chefs is closed on Sundays and on all major holidays so that all of our staff can spend quality time with their families. We try to make it a priority that our staff has the opportunity not to miss out on the special moments in life with their families. My family is probably one of the main reasons I try so hard every day. I will have to admit that initially when we were first growing our business it was very difficult to find a good balance. We have been blessed over the years to have added some incredible people to our staff. Some have been with us for over twenty years. These are the people that we owe our success to. When you own a small business your family is typically part of the everyday workings of that business, it is part of your life 24/7. My wife and I have been married for twenty six years and we have worked together at Chefs for the last eighteen years (this might drive some couples crazy but we love it). Both of my daughters have worked in the restaurant since before they could see over the counter. It would often amaze people when a little seven year old, standing on a milk crate so they could reach the cash drawer and could make change before we had the computer system. I would tend to think that it has had some influence on who they are and who they will become. As I stated earlier we have a great team that affords us the luxury of not having to be at restaurant constantly so that we can enjoy family time and also time to volunteer in our community. BRIAN: Our faith is another foundational element for folks in this region. How does your faith affect your daily approach to business and community? STEPHEN: I am a Christian and God has blessed me in so many ways. First for forgiving me for my sins and for loving me so much that he sent his son to die on the cross for me, then for giving me an amazing wife and family, for giving us a successful business and an incredible place to call home. I really don't know what else a man could ask for. I would hope that directly or indirectly I might in some way help someone come to know how much Jesus loves them - be it personally or through some effort of our business. Our faith teaches that salvation cannot be earned, but rather comes through His grace. I do not know what the future holds for me but I trust that God has a plan.

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Exhibits

BRIAN: I am not holding this one back, I absolutely love eating at Chefâ&#x20AC;&#x2122;s Pizzeria! Tell folks how you got started in the business and how they can find out more about what you offer. STEPHEN: It is hard to believe that at the age of thirteen I started folding pizza boxes as an after school job and here I am thirty two years later still folding pizza boxes. After moving to the Tri-Cities in 1993 I was given the opportunity to work for Dennis and Bobbie Phillips and in 2000 we purchased Chef's Pizzeria from them. Chef's opened its doors in downtown Kingsport in 1991 as Pizza Chef and has been serving incredible food and memories to the Tri-Cities for over 26 years. You can find out more about us at chefspizzeria.com or on Facebook fb.me/ chefspizzeriakingsport or you can reach us at 423-245-CHEF(2433)

theloaferonline.com | June 13, 2017

The Casual Word

By Langley Shazor Follow Langley at TheCasualWord

he event will feature local food and live music for a unique farm-to-table experience. “The Incredible Farm Dinner on Main is the ‘don’t miss’ event of the summer in Greeneville,” said Rural Resources Executive Director Sally Causey. “Guests will enjoy local fare around one community table set to perfection right in the middle of Main Street! We will gather at 7pm in the lobby of the Capital Theatre for hors d’oeuvres and drinks, and then be seated on Main for a 4 course meal.” This event benefits Rural Resources and the Capital Theatre and is made possible with generous sponsorship from Eastman Credit Union, Jost, Inc, Meco, Rogers Family Dentistry, TEVET, The Well Stocked Bar, Towne Square Package Store, Consumer Credit Union, JD Metals,The General Morgan Inn, Through the Eyes of Sam Photography, and others. Special thanks to Catalyst Coffee Company and Popcorn Video. In the event of inclement weather the event will be held inside the Capitol Theatre. Tickets are $75. For more information or to reserve a seat at the table, call Rural Resources at 423-636-8171 or visit ruralresources.net, or call the Capital Theatre at 423638-1300 or visit http://www.capitolgreeneville.org.

theloaferonline.com | June 13, 2017

Farm Dinner on Main

I think I have all the ingredients Where was that list again? My mom Nor my Grandmother Ever actually used recipes Or Perhaps I just couldn’t read the words Tps? I thought “tips” had an “I” And why do I need 3 of them? I have yet to see anything That makes understanding these steps any easier Mix into a ball Use this wooden thing to flatten it out Ahhhhh! Cutters Now the fun begins All shapes and sizes Being placed in a pan Oven set Now we wait I sure hope these are as good as I remember Oh snap! How long do I set the timer?

The Incredible

Cookie Monster

Rural Resources and the Capital Theatre 37 are hosting downtown Greeneville’s first Incredible Farm Dinner on Main on June 23rd at 7:00 p.m.

theloaferonline.com | June 13, 2017

BATTERIES continued from page 26 was exhausted, I went upstairs to my new bedroom and got settled for bed. Friends handled setting up my bed for me, I was ever grateful to them. After the long day I was ready to plop right in the middle of my bed and zonk out for the night. It’s always hard to sleep in unfamiliar settings, especially a new home. New “house sounds” to get used to and the like. Despite being exhausted, it took me a good bit to fall asleep. It also didn’t help that it was a full moon that night, and the light-though pretty--shined right into my bedroom. I didn’t have curtains or blinds up yet--that would be solved the next day. Morning came. I got out of bed feeling most different than I had the night before. I took a shower, put on a nice dark blue button up shirt, and went down into my kitchen. As I put on a pot of coffee made from beans roasted locally in the Hamptons, I thought being the first morning in my new home I should go all out. I’ve always thought that currants are one of the more overlooked fruits, and it seemed to me that currant scones with orange zest and cream anglaise would be an idea start for the day. A little decadent, but hey, you gotta be decadent now and then. As the scones cooled on a baking rack, I went out to my garden to pick fresh flowers for a centerpiece. You know flowers really do make a home, such a simple, yet elegant touch. I phoned my girlfriend, Katie, and I told her that we should have a party tonight “Be a dear and invite Alec Baldwin and the cast of ‘Law and Order’” I told her. I also suggested Katie tell her pregnant sister that Geoffrey would be a wonderful name for a boy. It was such a beautiful morning that I took my coffee and scones out into my back yard. It’s just a few miles away

from the beach and you can smell that wonderful salt air in the mornings. I started planning my menu for my impromptu dinner party. I thought we’d start the menu with cocktails--naturally--then we’d have a Maple-Roasted Carrot Salad--I love how the maple mixes with the tang of goat cheese that dots the top of the salad. The main course will be a slow roasted beef tenderloin with a basil parmesan mayo. I like to make my own mayonnaise for that, but if you don’t have time to do that, store bought is fine. Dessert will be a devils food cake with buttercream frosting. How easy is that? There’s so much to do when you’re throwing a quick gathering that you want to make things as easy as possible--and everyone loves cake. Cocktails will be at 7:00, with dinner to follow at 8:00. I think it will be such a great way to welcome my friends into my new home. I’ve even asked my interior decorator friend to come and make my house look really spectacular for the evening. Well, I have so much I need to get done before tonight. I ought to go look into my getting my hair styled too--thinking I should grow it out to be longer. It’d match my new wardrobe of 90 dark blue button up shirts. Ciao!

reat food, cold beer, and warm, friendly faces are just a fraction of what will make Bobo McFarland’s your goto spot. One visit with us and you’ll find yourself part of a welcoming family, although we may be a little dysfunctional at times! Vanessa and Joel Jerkins have strived to provide a superior casual dining experience at a reasonable cost to all of the lovely people of Damascus and its visitors. Dining with us is truly like dining with an old friend. This restaurant was built by a family that believes in hard work, dedication, and a positive attitude. You will always see employees willing to help each other succeed, and eager make sure every patron has a good time. Each day our creative staff constructs a tempting special, always made with fresh produce and some local meats and cheeses. Our hand-tossed pizzas, homemade sides, and other signature dishes are always cooked to perfection and served with a kind smile. We

also have 13 taps ready to deliver you an icecold brew. Bring the kids along to play some arcade games while you make some new friends with us, or the local crowd! The helpful attitude doesn’t stop at the door; Joel and Vanessa are always looking for opportunities to advocate the community. Little leagues, high school sports and clubs, and other local organizations (such as the Penny F. Garrett Foundation) have found support from the Bobo’s family. We strive to better ourselves and our surroundings on a daily basis and are always excited to help others achieve their ambitions. We open for lunch at 11 every day, ready to rock your taste buds and wet your whistles with our ‘coldest tap on the App!’ Hikers, bikers, families, beer lovers, tree huggers, and everyone in between are welcome to share a delicious meal and an unforgettable time with us. We can’t wait to see you!

arlic butter, green and red peppers and onions, mushrooms, zucchini and squash, grilled chicken. Deglaze with white wine, salt and pepper, heavy cream, grated parmesan cheese, reduce until thickened, add cooked penne, toss in fresh spinach at the end served with garlic bread.

*Grilled meatloaf (made with ground pork, ground beef and bacon). *Meats fresh, never frozen (not pumped full of additives) . *All local produce. *All food is cooked to order.

theloaferonline.com | June 13, 2017

Written by Rachel Williams

& Sports Bar

Your Go-To Spot

JJ's Restaurant

Bobo McFarland's

Grilled Chicken Alfredo 39 (one of JJ's favorites!).

theloaferonline.com | June 13, 2017

Answers on page 42

Nelly is a 3 year old Yorkie. She is spayed and up to date on all vaccines. This cutie is full of personality and exceptionally sweet!

Dakota is a 14 year old Shih Tzu. He is up to date on all vaccines. This sweet boy has a sad story. His owner was in a car wreck that broke both arms, both legs, pelvis and neck. He had to give up 4 dogs and 2 cats. Two dogs have been adpoted, one has cancer and is being fostered. Dakota is looking for a special person to give him a loving home. He is such a sweet fellow!

he Bridge Home has an ongoing aluminum can can collection in front of the shelter at 2061 Hwy 75 in Blountville,TN 37617. The cans are collected by a volunteer and the money from the aluminum goes towards badly needed food and supplies for the animals The Bridge Home No Kill Animal Rescue has started a pet food pantry for people that have had financial hardships because of job loss or medical problems and are struggling to feed their pet. They can come by the shelter and get cat or dog food to get through the tough time. Donations can be sent to The Bridge

Home Shelter PO Box 654 Blountville, TN 37617 Every animal in their care is spayed or neutered and fully vaccinated before being adopted. Being a non profit the shelter is funded entirely by membership dues and private donations. They always need volunteers or monetary donations. Other always needed items:pet food, cat litter & cat toys dog treats & dog toys,paper towels, cleaners, office supplies,Purina weight circles. Phone: 423-239-5237 Hours are Mon-Fri 12pm-6pm Sat 12pm3pm and Sun 2pm-4pm. Website is www. bridgehomerescue@gmail.com or like them on Facebook: www.Facebook.com/ bridgehome

41 theloaferonline.com | June 13, 2017

PETS

OF THE WEEK

theloaferonline.com | June 13, 2017

THINGS TO DO Blood Drive Marsh Regional Blood Center will conduct public blood drives at the area locations. Visit http:// tinyurl.com/n4aujx9 to find a location near you. In addition to scheduled blood drives, donors are welcome at Marsh Regional’s collection centers: 111 W. Stone Drive, Suite 300, Kingsport, 2428 Knob Creek Road, Johnson City and 1996 W. State St., Bristol. For more information about scheduling a blood drive at a local business, church, school or community organization, please call 423-408-7500, 423-652-0014 or 276-679-4669 or visit www. marshblood.com. •••••••••••••••••••••••••• Senior Services seeking Zumba instructor Senior Services at Memorial Park Community Center, 510 Bert St., is seeking a Zumba instructor to teach classes on Tuesdays and Thursdays from 9:15-10:15 a.m., May 16 through Aug. 10. Instructors are required to have current certifications in Zumba or Zumba Gold and CPR and must carry liability insurance. Please contact Lauren Fowler at 423-4614852 or lfowler@johnsoncitytn. org for more information. •••••••••••••••••••••••••• The Casual Word Adult Creative Writing Class Join us for a free, fun, engaging, and different look into writing. In this class, we will not focus on structure, form, or rules, but on the freedom of writing. It is the goal of this class to open the mind to its full creative potential by allowing participants to write what they want, how they want to write it. Sessions will be student lead; we will engage in topics and

subjects that are of interest to the students. The atmosphere is casual and jovial. This class is designed for all those 18 and up who wish to try their hand at creative writing. Thursdays @ 6:00 p.m. Jones Creativity Center. Bristol Public Library. •••••••••••••••••••••••••• JC Community Drum Circle The Johnson City Community Drum Circle meets every Wednesday evening (April – October), 7pm - 8:30pm, inside the Farmers’ Market Pavilion next to Founders Park. Everyone is welcome to attend and participate. Come drum, hoop/ holler, dance, or just relax and take in the scene, no experience or “talent” necessary. There are shared instruments and of course you can bring your own drums or percussion. It's all improvised, so there are no mistakes. We just smile and keep playing. Bring your own seating! ••••••••••••••••••••••••••

impact on a child’s life. Second, spread the word by following BBBS on social media. Third, Invite the BBBS agency to your organization or company's site for an informational Lunch and Learn. BBBS of the Greater TriCities, serves the Greater Bristol, Kingsport and Johnson City area, including Carter, Hawkins, Sullivan, and Washington County, Tenn. and Washington County, Va. For more information on how to become a Big Brother or Big Sister, visit www.tennesseebig. org or call 423-247-3240. •••••••••••••••••••••••••• Gray Library Computer Classes Classes begin at 4:30 p.m. and last about an hour. Call the library for information or to register at 423-477-1550. Thurs., June 15 Skype---how to make free phone calls using the internet Thurs., June 29 Basic internet searching---how to find what you need online •••••••••••••••••••••••••• Sew Crazy The next meeting for Sew Crazy will be Saturday, June 17, from 10 a.m. -2 p.m. at Bethlehem Lutheran Church, 201 E. Watauga Ave., Johnson City. The group will

be starting a new project, large Christmas stockings for December delivery to the attendees of the nonprofit organization Dawn Of Hope. For more information, please contact Donna Horowitz at 423-434-0424 or info@sew-crazy. org . •••••••••••••••••••••••••• Steven James Performs @ The Library The Johnson City Public Library is pleased to host nationally known author and storyteller Steven James on Thursday, June 15 at 11:00 a.m. as a featured performer of the “Build a Better World” Summer Reading Program. Steven James has been sharing stories for over 20 years. Author of the adult awardwinning Patrick Bowers series, Jevin Banks series, and the Blur Trilogy thrillers, Steven’s focus this evening will be on playful, engaging stories for children and their parents or caregivers. This special event is sponsored by the Friends of the Johnson City Public Library. The Summer Reading Program will continue through July 20. Support materials are provided by the Tennessee State Library and Archives. Children are encouraged to participate in the Summer

Reading Program and register at the library or online at www.jcpl. net. For more information about this free program or other Youth Services programs, please call 423-434-4458. •••••••••••••••••••••••••• Stress Clinic Community Acupuncture Enjoy a de-stressing and pain relieving thirty minute seated acupuncture session in the Art Gallery of The Renaissance Center in Kingsport. Hosted by Acupuncture Associates, come and get your painless acupuncture and get your nervous system strengthened! $40 (plus get a $20 bonus voucher to apply toward your next visit). Join us EVERY THIRD THURSDAY 12-3pm. For infomations, call 423239-7044. •••••••••••••••••••••••••• Friday Night Dance, June 16 Friday Night Dance from 7-10 p.m. The Eddie Skelton Band. Cost is $5 with a Silver Sneakers® discount for eligible participants. Please pre-register and pay in person at the MPCC Senior Services desk. For more information, call (423)434-6237. Memorial Park Community Center, 510 Bert St.

BBBS Continues 100 Mentors in 100 Days Campaign Cryptogram: Old friends are best. King James used to call for his old shoes; they were easiest for his feet. Big Brothers Big Sisters of DropQuote: "Civilization is very much an immature and ongoing experiment, the success of which is by no means yet Greater Tri-Cities and East TN proven." continues its campaign to recruit “100 Mentors in 100 Days”. The campaign began May 1st and will go through mid-August. During the 100 days, BBBS strives to raise awareness of the need for more volunteers to step up and become “Bigs” and decrease the wait time for children on the waiting list to be matched with a caring and safe mentor. During the campaign, there are several ways YOU can help make the 100 Mentors in 100 Days recruitment campaign a success. First, you can become a Big Brother or Big Sister; it only takes a little time to make a huge

This Food Is Killing Me: Culinary Mayhem In The Movies

When I was asked to write about food this week, I was delighted, and immediately turned my attention to one of my favorite movies, “Who Is Killing The Great Chefs Of Europe?” (directed by Ted Kotcheff, 1978). While not one of the best movies ever made, it belongs in the company of other diversionary “who-done-it?” films like “Murder By Death” and “Clue” that also spend lots of time in the kitchen.

T Kelly’s Place

By Jim Kelly since 1989 jkelly@ theloaferonline.com

here are certainly worse ways to spend one hundred and twelve minutes. I urge you to watch it as soon as possible, while enjoying the perfect score by Henry Mancini. Warning--watching it will make you very hungry, although you might not be able to eat during some of its unsavory, yet quite humorous scenes. This wonderful movie, which will serve as a springboard for considering how food is a central character in many fiendish movies, has a very simple plot. Natasha O’Brien, a celebrated pastry chef, played by Jacqueline Bisset, arrives in London to assist obnoxious food critic Max Vandeveer, played to perfection by Robert Morley, in planning a grand meal for the Queen. Natasha’s ex-husband, Robby, played by George Segal, is a fast-food magnate who shows up in London to provide a generous serving of irritation to Max and Natasha with his less-than-savory culinary tastes. His object is to open a chain of taco restaurants and to find a way to win back Natasha’s heart. In the meantime, Max has been ordered by his doctor to go on a drastic diet to reverse the bodily damage that has been inflicted after many years of dining on the rich gourmet food he loves. When his favorite European chefs start showing up dead, killed in the manner of their culinary specialties (i.e. cooked in an oven, drowning in a lobster tank, and crushed to death in a duck press), suspicion falls on Max, who might be eliminating the sources of his temptations. I won’t spoil the ending, which is quite the bomb, As an extra treat, if you like the movie you can read the equally enjoyable novel by Nan and Ivan Lyons (“Someone Is Killing The Great Chefs Of Europe,” 1978). A major reason to watch this movie is to revel in the delicious (no pun intended) dialogue, which reminds me of the banter in which Cybill Shepherd and Bruce Willis engaged when they starred in the 1980s series “Moonlighting.” For example, when warned by his doctor that unless he goes on a diet he will die within six months, Max replies, “I am what I am precisely because I’ve eaten my way to the top! I’m a work of art, created by the finest chefs in the world. Every fold is a brush stroke. Every crease a sonnet. Every chin a concerto. In short, doctor darling, in my present form, I’m a masterpiece!” I can’t help but wonder if Morley’s portrayal of Max provided the inspiration for the infamous Mr. Creosote and his show-stealing performance in “Monty Python’s The Meaning Of Life” (1983). If you don’t believe me, just take a look at the next-to-last scene in Great Chefs. Food, murder, and mayhem have played major roles in way too many movies and TV shows to list in this column, so I will just skim the surface. As

a case in point, let’s examine one of my favorite TV shows, “Columbo.” In “Murder Under Glass”, which was aired in the same year as the Great Chefs movie, Louis Jourdan plays a pompous food critic, Paul Gerard, who uses venom from a poisonous blowfish to poison the wine of a well-known Italian restaurateur. Lieutenant Columbo, of course, manages to capture the critic by using another bottle of wine. This episode’s real star, however, is a steady procession of very appetizing dishes, the last one prepared by Columbo himself. And the disheveled Lieutenant often solved many of his toughest cases after treating himself to a bowl of his beloved chilli. A movie that is in so many ways a much darker companion to Great Chefs is David Fincher’s 1995 thriller, “Seven,” which is a very fiendish take on the seven deadly sins, particularly gluttony. Other horror films that feature food in very prominent, and cannibalistic ways include Tobe Hooper’s “The Texas Chainsaw Massacre” and Herschel Gordon Lewis’ “Blood Feast” (a genuine, yet very unappetizing, black comedy and cult classic). Perhaps the best examples of how food and murder can be very close companions are found in the films and TV shows associated with Alfred Hitchcock. In fact, all of Hitchcock’s many movies feature food in prominent roles. Just think of the simple meal enjoyed by Janet Leigh and Tony Perkins immediately before the infamous shower murder in “Psycho,” the dinner table murder in “Sabotage,” the foreshadowing meal in “Shadow of A Doubt,” and the first time Jimmy Stewart sees (and becomes enthralled by) Kim Novak in a restaurant in “Vertigo.” Entire chapters have been written about Alfred Hitchcock’s use of food in his movies. In fact, like Max Vandeveer, Hitchcock was a gourmet whose many health problems resulted from his love of gourmet food. Perhaps the best example of the way Hitchcock used food as a theme is his self-directed 1958 TV episode, “Lamb To The Slaughter.” In the this 30-minute masterpiece, Barbara Bel Geddes plays a wife who is suspected of murdering her husband, but the police can’t find the murder weapon. The audience learns that the police officers destroy the weapon by eating it. You see, the wife killed her husband by hitting him over the head with a frozen leg of lamb and then served the cooked leg to the unsuspecting officers. The perfect murder indeed. I will leave you to find your own examples of culinary mayhem in the movies. And I hope your foodie encounters are filled with pleasure rather than mayhem. Thanks to Luci Tate for giving our columnists this tasty opportunity to focus on food. See you next week with another hopefully appetizing column. Bon Appetit!

theloaferonline.com | June 13, 2017