Foothills Magazine, Tryon Newsmedia, Tryon Daily Bulletin

FOOTHILLS MAGAZINE

FOOTHILLS MAGAZINE

OCTOBER 2018

Growing Polk County Ag director helps connect the dots for local farmers

OCTOBER 2018

FEELING BULLISH

Campobello man putting new twist on classic Southern snack 1$4.95 FOOTHILLS MAGAZINE

SERIOUS ABOUT SPROUTS

Green Creek farm a silent juggernaut in the local food industry

OLIVES AND GRAPES

Tryon shop offering a taste of the Med in the South

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OCTOBER 2018

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WELCOME

Something to chew on...

If there is one theme we’re safe that everyone can savor, it’s food.

Besides the fact that we all eat (it’s kind of an important part of living, after all), there’s just something about food that speaks to everyone. We love making it, we love sharing it, and, of course, we love eating it.

Food has been an integral ingredient to the success of Foothills Magazine, as well. Over the years, we have profiled different restaurants, farms and even cooking classes in our community. We’ve also offered cooking and nutrition advice, and shared some great recipes with our readers.

It’s been a natural pairing with our community, especially given how rich our history and culture is with farming and cooking.

Agriculture has long been a backbone of the local economy. Thanks to the efforts of many individuals, small farming is making a comeback here.

With the success of our farmers markets, more and more people are stocking their fridges and pantries with locally sourced produce and meats.

While the Foothills community is home to greasy spoons and fine dining establishments alike, there are plenty of businesses outside the restaurant industry that are invested in producing and selling quality food to customers.

In this issue of Foothills Magazine, we want to highlight a few of those businesses — and, more importantly, the talented and creative people behind them.

Among these individuals is a Campobello man who has set his sights on reinventing a humble Southern favorite — boiled peanuts. Another is a pair of local farmers who have spent the past 20 years creating a powerhouse in the sprout growing industry. Yet another is a woman, who, with the help of her family, is sharing her passion for olive oil and balsamic vinegar with the community.

Dig in!

Ted Yoakum, Managing Editor ted.yoakum@tryondailybulletin.com

Foothills Magazine is published monthly by Tryon Newsmedia LLC. Foothills Magazine is a registered trademark. All contents herein are the sole property of Tryon Newsmedia LLC. No part of this periodical may be reproduced without written permission from the publisher.

Please address all correspondence (including, but not limited to, letters, story ideas and requests to reprint materials) to Editor, Foothills Magazine, 16. N. Trade St., Tryon, NC 28782, or email to ted.yoakum@ tryondailybulletin.com. Foothills Magazine is available free of charge at locations throughout Polk County and the upstate of South Carolina, and online at TryonDailyBulletin.com, and on Facebook@FoothillsMag. Subscriptions are available for $35 per year by calling 828-859-9151.

To advertise, call 828-859-9151.

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OCTOBER 2018

General Manager Kevin Powell Managing Editor Ted Yoakum Marketing Magan Etheridge Trish Boyter Production Gwen Ring Distribution Jeff Allison Jamie Lewis Alex Greene Administration Heather Holbert Contributors Jimmi Buell Leah Justice Mark Levin Vincent Verrecchio Steve Wong

on the cover Polk County Agricultural Economic Development Director Dawn Jordan poses for a photo on the pasture at Jason Craig’s Once Upon a Cow Micro Dairy in Green Creek.

Read more about how Jordan is helping local farmers “connect the dots” to find success in the food world in our Difference Maker feature, beginning on page 38.

Photo by Mark Levin

OCTOBER 2018

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INSIDE

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SOCIAL LIFE

6 October calendar of events

FOOD

44 For the Recipe Book

Trending tastes — Mediterranean-inspired cuisine 46 Let’s Eat! North Carolina sweet potatoes — not just for Thanksgiving pie anymore

FOOTHILLS FAMOUS

FEATURES

COLUMNS

8 Fourth Annual Walk/Remembrance 10 100 Women for St. Luke’s 12 Tryon Fine Arts Center BIG reception 14 Bullish on boiled peanuts

Campobello business owner goes gourmet with simple Southern snack 22 Serious about sprouts Sunny Creek Farm a silent powerhouse in the food world 30 The magic of olive oil and balsamic vinegar Tryon shop brings the taste of the Med to the South

SERVICE

38 Difference Maker

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Ag development director helping Polk County re-establish its roots

FOOTHILLS MAGAZINE

48 Much Ado

Let’s take a walk on the wild side of Trade Street

APPOINTMENTS

51 The world gathers in the Foothills

The sights of the 2018 World Equestrian Games 56 Pebbles A close call

PARTING GLANCE

60 Parting is such sweet sorrow...

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SOCIAL LIFE

October

Tryon International Film Festival Kick Off

Oct. 4 TRYON CONCERT ASSOCIATION: CANADIAN BRASS 8 p.m.

Tryon Fine Arts Center 34 Melrose Ave., Tryon

Oct. 6 MUSIC AT THE PLAZA Noon to 3 p.m.

Huckleberry’s Restaurant/St. Luke’s Plaza 62 N. Trade St., Tryon

Oct. 5 TRYON INTERNATIONAL FILM FESTIVAL KICK OFF 6 p.m.

Tryon Fine Arts Center 34 Melrose Ave., Tryon

Oct. 6 COLUMBUS HERITAGE FESTIVAL 10 a.m. to 2 p.m.

Columbus Courthouse Grounds

Oct. 6 CELEBRATE FALL, FENCE FESTIVAL 11 a.m. to 5 p.m.

Foothills Equestrian Nature Center 3381 Hunting Country Road, Tryon

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Art Trek

FOOTHILLS MAGAZINE

Oct. 6-7 TRYON INTERNATIONAL FILM FESTIVAL Various times and locations Oct. 12 ART TREK CLOSING RECEPTION 6 to 7 p.m.

Upstairs Artspace 49 S. Trade St., Tryon

Oct. 12 100% LOCAL Time TBD Tryon Fine Arts Center 34 Melrose Ave., Tryon Oct. 13 LITTLE MOUNTAIN FESTIVAL 10 a.m. to 4 p.m Tyson Graham Pottery 6148 Peniel Road, Tryon Oct. 18 “ONE NOBLE JOURNEY: A BOX MARKED FREEDOM” — MIKE WILEY 7 p.m.

Tryon Fine Arts Center 34 Melrose Ave., Tryon

Oct. 19 SALUDA TRAIN TALES 7 p.m.

Saluda Historic Depot 32 W. Main St., Saluda Oct. 20 HINCAPIE GRAN FONDO BIKE RIDE 9:45 to 11 a.m.

Throughout the Foothills area Oct. 21 FAMILY CONCERT WITH FREE WHEELIN’ MAMAS 4 p.m.

Foothills Equestrian Nature Center 3381 Hunting Country Road, Tryon Oct. 26 TRYON CONCERT ASSOCIATION: TGIF 6 p.m.

Tryon Fine Arts Center 34 Melrose Ave., Tryon Oct. 31 LANDRUM HALLOWEEN STROLL 5 to 7 p.m.

Downtown Landrum

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FOOTHILLS FAMOUS

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Fourth annual Walk/ Remembrance The fourth annual Walk/Remembrance was held on Saturday, Sept. 8, at Harmon Field in Tryon, with more than 400 people in attendance. The event was sponsored

by Polk Fit Fresh and Friendly, and funded by the Polk County Community Foundation.

Photography by Leah Justice 1. Chrissy Binion, Stephen Morris and Jaime Fitzgerald 2. Tamara Black and Mary Prioleau 3. Lemont Jones and Grant Waddell

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4. Melissa Thompson 5. Aaron Greene 6. Jessica Greve and Paula Ravan

7. Kailyn Brown and Emery Viehman 8. Von Cunningham and Patricia Cunningham 8. Ian Lewis and Sean Thomas Gaul OCTOBER 2018

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FOOTHILLS FAMOUS

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100 Women for St. Luke’s Hospital St. Luke’s Hospital Foundation recently held an event for its women ambassadors, 100 Women for St. Luke’s Hospital, at the home of board member Sherry Dashiell. While enjoying a lunch catered by Pat Struther, attendees learned about the newest and latest St. Luke’s Hospital has to offer.

Photography courtesy of Jennifer Wilson

1. Linda Schutter, Jane Grinde, Rachel Ramsey, Margie Pankey and Heidi Shull 2. Elizabeth Nager, Angie Bross and Mary Ann Sloan 3. Peggy Lyons, Gail Cornelius and Deborah Fitzgerald

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4. Sherril Wingo and Palma Davis 5. Lynn Hensley, Lisa Broyles and Belynda Veser

6. Susan McHugh, Joan Feagan and Darlene McFarland 7. Jo Ann McMillan, Sherry Dashiell and Carolyn Jones

OCTOBER 2018

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FOOTHILLS FAMOUS

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Tryon Fine Arts Center BIG reception

In late August, a group of educators from North and South Carolina gathered to receive grants from the Tryon Fine Arts Center.

More than a dozen teachers were recipients of TFAC’s Be Inspired Grant for the 20182019 school year.

Photos courtesy of Michelle Fleming 1.TOP: Ginger Rackley and Susie Walker; MIDDLE: Ronnette Dill and Cari Maneen; BOTTOM: Michael Darpino, Stephanie Uhrich, Brandi Drake and Eric Eaton 2. Angela Bohon, Julia Sullivan, Briana Wright, Shameka Dawkins, Hague Williams, Cindy Riddle, Gigi D’Ambrosio and Kellianne Floyd 3. Ginger Rackley, Stephanie Uhrich, Craig Debrew and Cari Maneen 12

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OCTOBER 2018

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FEATURE STORY

Campobello’s Bear Tyler takes a seat inside the break room of his kitchen. Behind him is the logo of his business, Bullhded Peanut Co.

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A scoop of one of Bear’s newest boiled peanut flavors, or “profiles,” Market Salsa.

BULLISH ON

BOILED PEANUTS Campobello business owner goes gourmet with simple Southern snack Story by STEVE WONG / Photography by TED YOAKUM

W

hen it comes to boiled peanuts, Will “Bear” Tyler is both simply complex and complexity simplified.

Bear is a big guy with great hair, an Army vet, a computer programmer, a barber, an idea guy, an entrepreneur who has recently turned his attention to boiled peanuts, that simple Southern snack of taking whole peanuts in the shells and boiling them in salty water.

They are dripping wet, messy to open, can be a little slippery and slimy, salty and faux-meaty, like most other legumes, a family of veggies that includes soybeans, pinto beans and peas.

Traditionally, you make them yourself or buy them from a roadside stand. They can be eaten hot or cold.

Because the hulls are biodegradable, you can just throw them out the car window as you drive, eat and drip salty

water on your shirt.

To the purest, boiled peanuts are seasonal: a summer snack. To the ultra-purest, they are “green,” “fresh,” “new crop,” or never dried, and hard to come by.

For those desperate for a boiled peanut fix in the offseason, you can buy them canned from the grocery store.

But that is Old South boiled peanuts.

The peanuts made by Bear’s Bullhded Peanut Co. are “A Southern Staple Reinvented,” just one of the catchy marketing phrases he’s come up with.

Since he started the business at the beginning of 2018, Bear has developed an ever-changing menu of boiled peanuts with creative names and even-more creative recipes, or “profiles,” as he calls them. Some of his creations include All The Ways (mustard, chili and onions), Rick Flares (bloody marys), Kill Dills (dill pickle), June Bugs OCTOBER 2018

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Bear works on a batch of his Cajun-flavored peanuts, which are among his best sellers.

A batch of grape tomatoes — sourced from South Carolina farms — and spices, which are to be mixed into a batch of Market Salsa peanuts.

(spicy cherry cola), Bear Claws (charred oak, bourbon and hot peppers), Warpaint (spicy Cheerwine and basil), Pot Liquor (collard greens and thangs), The Klink (German-style with spicy mustard, onions and sauerkraut), Hot Snakes (Cajun heat) and Bull Nuts (sweet tea and bourbon).

Two of the most recent releases are Market Salsa (garden fresh) and Greyhounds (grapefruit freshness). The more popular profiles are Southern Draws (salty and savory) and Salty Dawgs (five-salt blend).

“One year ago, I wanted to bring together my passions for business, design and culinary [arts],” Bear says. “I knew that I wanted the product to be a simple idea, so I chose something that had always given me comfort.

“Every day, I create. From new business, to relationships with vendors, to flavor profiles, to media design.

“All peanuts start off exactly the same: peanut, salt, water. I add basic ingredients at specific points after that to produce a reinvented Southern staple. Nothing I use is a new idea, I just thought of how to rearrange them to produce the profile that I am looking for.

“People disbelieve that a peanut can be prepared,

presented and served up in a different way than the normal. The thing that I always hear is that I have a new way to enjoy a classic. I pull from the things that I love in food and make attempts to translate that into a peanut profile. From salty, to sweet, to spicy, to a combination of all three. The main goal is to create a product that can be enjoyed by all.”

Another Bear original is, “At Bullhded, what we do is simple. Take parts salt, peanuts, mix it with grit, and the result is a Southern staple cooked to perfection.”

FYI, “Bullhded” is not a typo, but rather another bit of marketing creativity that came about when Bear was trying to come up with the wording for a vanity car tag.

Bear spends a lot of time working his craft in his parents’ old mustard-making building on the Campobello property where he grew up on. It’s out there in the countryside, not so easy to find, but when you smell peanuts in the air, you know you’ve arrived.

For many hours a day — and often throughout the night — he’s prepping the dried Georgia peanuts with exotic marinades of locally sourced ingredients and flavorings.

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Bear labels some bags in his makeshift office space inside his kitchen, which was formerly used to make mustard.

Five-gallon buckets sit around the commercial kitchen, full of peanut mixings. A little hot pepper, a lot of pink Himalayan salt, maybe some Cheerwine soda pop, a beer or two. He strives for his profiles to have layers of flavors.

His vintage turntable stereo system is loud and keeps him company with high-energy hip hop, rock ‘n’ roll and music that is hard to define. The prep table is crowded with herbs, bottles and tools of the trade.

He has his two giant cooking kettles simmering with hundreds of pounds of peanuts. During the summer months, it’s hot in there, and no amount of air conditioning is going to rid the room of the humidity.

Sweat is just part of the business plan.

When he’s got a big order or he’s working on a new “profile,” most batches of boiled peanuts take about three days of processing. The end product is ziplock plastic bags with a pound of peanuts, plus a pepper or grapefruit slice.

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Because boiled peanuts are very perishable, timing is vitally important. He has to cook the peanuts to meet the demand, be it a high school football game, community festival, the Landrum Farmers Market or an order for a special event. They sell for $5 per bag, but he sometimes sells them for $6 and includes a bottle of water.

At 46 years old, Bear has a new beginning with Bullhded.

A native of Campobello, he left the South at 15 and went on to earn an undergraduate degree in computer science and a master’s degree in business, and spent a lot of years in the tech industry “typing in dark rooms,” he said.

In 2007, he came home, looking for a “low-tech” change.

One of his enterprises was a high-end barber shop just for men, which included cigars and bourbon in addition to a shave and a haircut.

At the end of 2017, he thought about boiled peanuts as

t

Tryon Fine Arts Center SOMETHING DIFFERENT SERIES

Music from Bear’s collection of vinyl records rings throughout the kitchen while he concocts his boiled creations.

a career choice.

Before then, he had only eaten boiled peanuts. He had never cooked them.

To learn how, he went to the library. Luckily, he had access to his parents’ industrial kitchen and equipment that had been used to make mustard many years ago.

In the early stages of profile development, Bear would make batches of boiled peanuts and then give them to community groups, such as firemen, for taste testing and feedback. He also called upon friends, family and local chefs to give input.

He readily admits that at the time, he “didn’t know how to cook,” but he was constantly brainstorming.

“Bulls don’t ask, we do,” is another of Bear’s original marketing phrases.

“I grew up eating [boiled peanuts],” Bear says. “Now making them is a different story. A lot of trials, a lot of

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OCTOBER 2018

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A batch of Cajun peanuts boils away. Customers can expect to find a pepper or two with their peanuts in every bag.

Bear bags up a scoop of peanuts, for sale at the farmers market, football game, festival, or maybe even in a roadside stand.

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errors and a lot of hours.”

One friend and fan of Bear and his boiled peanuts is Stuart Partin, who was once the head chef at Newman’s Restaurant at the Orchard Inn in Saluda.

“I met Bear at the farmers market. He was parked next to me his first day,” says Stuart, who often sells ready-made gourmet foods at the Landrum market. “Bear is really crazy about boiled peanuts. He takes his peanut business really serious, from marketing to recipe creation.

“He is an interesting dude: He was in the Army, then a computer engineer, now he is a barber and a peanut chef. I never get bored when we talk.

“I eat his newest creation every week. I like the Hot Snakes the best. I really like Bullhded Peanuts because Bear is doing a great job adding a modern twist to the classic Southern staple. I think it fits in to what is going on with the food world. Everybody is pushing the envelope, trying to make things better and more adventurous.

“I think he is successful because he is really passionate

about boiled peanuts. He uses fresh local ingredients to make the special flavors.”

In all likelihood, it is Bear’s commitment to the local community that has enabled him to double his business in recent months. Whenever possible, he uses locally sourced ingredients, such as garlic, herbs and veggies. And, despite his savvy online marketing with his website and Facebook page, his best marketing has come in the form a handshake, he says.

When he’s not in the kitchen cooking, he is usually out and about the Carolina Foothills networking his business at every level, from garlic farmers to school authorities.

“I have made every attempt to source all of the ingredients in my peanut profiles from local farms,” Bear says. “It’s easy to shelf buy many products without any thought, but it takes effort to source everything that you need to run a business on the day to day. For me, it’s salt, vegetables, fruit, paper products, etc. I spend a solid day buying and driving to get what I need to produce the week’s batches of peanuts. I am going the extra mile, and the people with whom I do business with are doing exactly the same.

“This business has to give back locally. It’s a circle that travels. I’m here to serve the people of Campobello and Landrum.”

As school and football were coming back into session in late summer, Bear found that he had great sales — selling out — at Landrum High School’s football games.

As a small-business owner, Bear keeps his ear to ground where the peanuts grow, and his head above the boiling water, looking at the big picture and attending to the small details. He talks the talk, boils the peanuts and shakes the hands that feed him.

He is one of those rare people who can say: “I worry about here and now, and three months out.” And in the next breath say: “I do it now. Every week is a crapshoot.”

One thing is for sure: he’s all-in when it comes to boiled peanuts.

“I live my dream every day,” Bear says. “I wake up with a smile and go to bed tired. I grind every day to keep my dream going forward.” • Steve Wong is a writer living in the peach orchards in Gramling, South Carolina.

He can be reached online at Just4Wong@Gmail.com.

OCTOBER 2018

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FEATURE STORY

Sunny Creek Farm CEO Ed Mills (left) and Jesse Ewing stand in front of the facility’s automated Rota-Tech rotary drums, where the company grows many varieties of sprouts.

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SERIOUS

ABOUT SPROUTS

Sunny Creek Farm a silent powerhouse in the food world Story and photography by TED YOAKUM

A batch of mung bean sprouts— which are grown in complete darkness — only take six days to germinate before they are ready to be packaged.

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ver the past 21 years, two men have funneled their passion for growing a still rather underappreciated wholesome, nutritious crop, right in their backyard of western North Carolina.

What has sprouted from their dedication is a venerable food juggernaut, responsible for growing healthy produce that line the shelves of supermarkets and garnish the plates of dishes made in restaurant kitchens all over the Southeast and beyond.

Located in a secluded, wooded area in Green Creek, Sunny Creek Farm has silently grown into one of the nation’s top producers of sprouts in the U.S., and into one of Polk County’s most successful privately-owned farms, selling $6 million worth of produce every year, according to owners and founders Lee Ewing and Ed Mills, who serve as president and CEO of the company, respectively.

Lower in calories and fat, and richer in vitamins, proteins and anti-oxidants in comparison to their mature counterparts, raw sprouts — the germinated form of plant seeds, such as alfalfa and broccoli, or beans, such as mung or soy — are considered by many nutritionists to be a “superfood.” Unlike traditional crops, sprouts do

A batch of heirloom tomatoes that the farm will distribute on behalf of an area grower.

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A batch of mung bean spro

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outs ready for packaging.

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With around 50 employees working at the facility, Sunny Creek Farm is the third-largest private employer in Polk County.

The sprouts grown at thefarm take between two to six days to germinate.

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Seeds are throughly sanitized by staff before they are thrown into the tanks to grow.

The company’s sprouts are found in supermarkets and restaurants across the Southeast and beyond. (Submitted photo)

not need soil to grow, only water, and are ready to be eaten within several days of growth.

Lee was introduced to the food by his mother, who would grow them in a bottle that sat on their kitchen windowsill in their home in Los Angeles. Sprouts were a part of his everyday diet, with Lee often enjoying them on his sandwiches, he said.

Lee moved to North Carolina when he was 26 years old, and began working in Tryon in the kitchen of the Pine Crest Inn. On the menu were dishes that incorporated sprouts — the quality of which Lee felt was below par in comparison to what he enjoyed as a child.

“I felt I could put out a better product,” Lee says.

Put out a better product he did. Lee opened his own farm, Green Creek Sprouts, out of his home in 1990, where he grew bean, clover, alfalfa and radish sprouts, and began selling his product to retail customers in the region.

Lee’s success soon caught the attention of Ed, who had operated his own growing business, Sunshine Maker’s Sprout Farm, around 50 miles away in Fairview, North Carolina, since 1987. Like Lee, Ed OCTOBER 2018

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The company produces more than a dozen types of sprouts, including alfalfa and broccoli.

The farm also distributes produce such as heirloom tomatoes and lettuce for other growers.

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had been eating sprouts for years before getting into the business, incorporating them into his ultra-healthy diet consisting of raw foods, he said.

Rather than continue to butt heads, Lee and Ed decided to join forces in 1997, and founded Sunny Creek Farm.

Over the past 21 years, the business has become the top sprout producer in the Southeast and among the top growers in the entire country, producing around 1 million pounds of sprouts every year, with varieties including alfalfa, broccoli, daikon radish and mung bean. With around 50 employees on staff, the farm is also the third largest private employer in Polk County, the owners say.

“It’s come a long way from growing [sprouts] by hand in a bucket,” Lee says.

On top of growing sprouts, shoots and other products in-house, Sunny Creek Farm also partners with growers from around the area to sell and distribute specialty produce, such as ginger, lettuce and heirloom tomatoes, to supermarkets and restaurants across the region.

“It takes a lot of stress off growers,” Ed says. “They can just worry about growing their crops instead of trying to find someone to buy them, or someone to distribute them.”

With raw sprouts linked to several reported outbreaks of foodborne illness since 1996, Lee and Ed both make

food safety their top priority at Sunny Creek Farm. Seeds are sanitized before they are placed in vats to germinate, and the effluent water from the tanks are monitored for Salmonella, E. coli and listeria in the facility’s state-ofthe-art water monitoring lab — located right on-site — throughout the growing process, with employees discarding the entire vat if even a trace amount of harmful bacteria is detected.

The facility’s safety standards far exceed those set out for sprout production by the Food and Drug Administration — in fact, the agency has used footage of the farm’s safety protocols in action for its own training videos, Ed says.

“It’s like if the IRS visited an accounting office and told the owner ‘we like the way you guys do your taxes,’” Ed says.

For more information on Sunny Creek Farm, people may visit sunnycreekfarm.com. • Ted Yoakum is the managing editor of Foothills Magazine and the Tryon Daily Bulletin. He can be reached at 269-588-1040 or ted.yoakum@tryondailybulletin.com.

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FEATURE STORY

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A Taste of Olive and Grapes store manager Jessica Phillips has few reasons to put her bachelor’s degree in psychology to work, preferring “to share my excitement I feel for the history and romance of olive oil and balsamic vinegar, the experimentation and possibilities.” Cooking for her is a passion often expressed in creating recipes for free tastings at the store.

THE MAGIC OF

OLIVE OIL AND

BALSAMIC VINEGAR

Tryon shop brings the taste of the Med to the South Story and photography by VINCENT VERRECCHIO

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wirl, sniff, slurp and swallow to savor a taste of myth and history, and to sample the flavor and aroma of the oil of a fruit descended from the legendary tree planted by Athena on the Acropolis.

As a magical gift to the Greeks, the olive was credited as a source of food, medicine, fragrance, light and heat. Romantics rumor that the olive tree now on the hill springs from the original divine roots.

Archaeological evidence, with greater factual credence, dates the olive as one of the oldest cultivated trees, grown before a nameless Sumerian first inscribed language on limestone. This same family of fruit most likely financed Minoan civilization.

Bull leaping acrobats on Crete in 1400 B.C. would have known the nuances of its different oils. As a lubricant for civilization, olive oil would have been found in transport across ancient Roman trade routes, and eventually far beyond.

Across centuries and continents, the journey has come to 10 N. Trade St. in Tryon, arriving in 35-pound polyethylene jugs rather than ceramic two-handled amphorae.

From the bulk jugs, store manager Jessica Phillips fills 15-liter stainless steel fustis for dispensing into 100, 250 or 500 mL glass bottles, each neatly labeled with the name “A Taste of Olives & Grapes.”

Twenty of the 38 fustis contain olive oils meticulously selected from about 2,000 varietals in 599 extant olive species of the world. The other 18 fustis dispense balsamic vinegars.

Jessica talks first about her family’s olive travels and quest. Her mother and stepdad, Kimberly and Ronald Tarach, own Qual-Tech Inc., and travel the world consulting on quality control processes and certifications for aerospace, defense, nuclear and other heavily regulated industries.

“They would bring home gifts of olive oils and vinegars [they] tasted while traveling...Italy, France, Turkey, Saudi Arabia, Afghanistan, South Africa...other places,” Jessica says.

“I always liked to cook. I was managing a pub in Oregon and cross trained into the kitchen, and learned to make a special raspberry vinaigrette. I got serious about the versatility, anti-oxidant properties and other health benefits of oil and vinegar, and started tastings for friends at my home using Mom’s gifts and what I could find locally.

“Mom, seeing an opportunity to work together as a family, had the idea for a store that could help a home cook transform easily into a gourmet chef...where a family could be indulged without spending a fortune.”

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Jessica poses for a photo inside the shop, located at 10 N. Trade St. in downtown Tryon.

To meet customer requirements for quantity and price, a choice of 100, 250 and 500 mL bottles are filled on demand from the fustis.

When store owners Kimberly and Ron Tarach travel the world as industrial quality control consultants, they also frequently find “A Taste of Olives and Grapes� they want to bring back to Tryon.

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The shop has 20 kinds of olive oils and 18 kinds of vinegars for sale.

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Ron and Kimberly Tarach founded the store and established management practices based on the strict quality control principles of their international consulting business. As store president and chief operating officer, respectively, they and Jessica source suppliers with on-site visits to evaluate QC processes. (Submitted photo)

Kimberly and Ron founded the store, and established management practices based on the strict quality control principles of their consulting business. As store president and chief operating officer, respectively, they and Jessica source suppliers with on-site visits to evaluate quality control processes.

In routine store operations, Kimberly and Ron are mostly behind the scenes.

“They are hands on when here, refilling fustis and filling orders for customers,” Jessica says. “My stepdad wants every label he applies to be bubble free and perfectly aligned going out the door.”

The three of them enjoy chatting with customers on how to fully enjoy the olive oil experience, even with a sampler cup.

Place your palm over the cup, swirl the oil to release the aroma and sniff. As with wine, even if you can’t find words to describe the olfactory sensation, you will have a personal OCTOBER 2018

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From 35-pound polyethylene jugs of extra virgin olive oil, Jessica fills 15-liter stainless steel fustis.

reaction across the range of pleasantness.

Slurp, and feel no embarrassment at making a sound.

Sucking in air with the oil coats the top of the mouth and tongue for optimum experience. Finally, swallow and savor the finish.

“Finding suppliers to meet our criteria for consistent quality is a hard, ongoing job, so finding a great supplier is a trade secret,” Kimberly says.

“We define quality as organic certified, a cold first pressing and free of olive byproducts.” Jessica adds. “Right now, we’ve refined the oil selection in our store to those made from Italian Ogliarola, California Arbequina, Greek Kalamata, Spanish Picual and Chilean Frantoio. These will change depending on vintage, season and conditions at the growers.”

There are no grapes per se at A Taste of Olives & Grapes, but balsamic vinegars at the store are Trebbiano grapes, pressed and boiled to “must,” a dark syrup rich with skins, seeds and fruit, then aged for 12 years in increasingly smaller wood kegs of chestnut, cherry, ash, mulberry and juniper.

The final velvety reduction can add intrigue to any food, alone or when mixed with olive oil as a vinaigrette.

Based on the Qual-Tech standards, the family works with the only balsamic vinegar supplier who reliably delivers 80 percent “must” for sweetness and 20 percent wine vinegar for bite.

“No need to swirl and sniff balsamic vinegar, just go right to the sip,” Jessica says. “A drizzle of blackberry adds an extra dimension to plain vanilla ice cream, and a brownie with cranberry orange becomes sinful.”

The first reference to balsamic vinegar is 1046, Reggio, Italy. History has no obvious record of who first mixed 36

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balsamic vinegar with olive oil, but the word “vinaigrette” was first used in English in 1699.

Today, Jessica simply says with a smile, “For adding depth of flavor, oil and vinegar is an emulsification made in heaven.”

Jessica sees her primary job as education.

“With so many great cooks in our small town, I like hearing someone say, ‘I had no idea,’” she says. “One of the best compliments is ‘I tried your recommendation and the family loved it.’

“I reach out with Ladies Nights and other events, such as our November dog adoption party in November with the Foothills Humane Society, to share my excitement I feel for the history and romance of olive oil and balsamic vinegar, the experimentation and possibilities.

“Consider that with the 20 olive oils currently in the store and the 18 vinegars, a customer can mix 360 possible vinaigrettes at a 2:1 ratio. For another 360, a cook can try a 3:1 ratio. Surprises are countless when trying different combination ratios to suit your taste.”

There are so many ways to taste the magic. • A photo waits in all things, all places, and everyone with a passion has a story to be told.

That’s the perspective Vince Verrecchio, lightly retired ad agency creative director, brings as a writer and photographer contributing to Foothills Magazine. He can be reached at vincent.verrecchio@gmail.com.

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INGREDIENTS 2 one-inch thick bone-in pork chops 2 tablespoons raspberry ginger balsamic vinegar 2 tablespoons garlic olive oil Salt and pepper, to taste DIRECTIONS • Whisk together oil, vinegar and salt and pepper until well combined • Pat chops dry and tenderize a little bit • Put chops in resealable plastic bag, add oil/vinegar marinade, seal and refrigerate at least 8 hours • Grill chops to internal temperature of 145 degrees F, brushing on leftover marinade while cooking

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Polk County Agricultural Economic Development Director Dawn Jordan poses next to her Ram 3500 diesel farm truck.

DIFFERENCE MAKER

CONNECTING

THE DOTS

Ag development director helping Polk County re-establish its roots

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Story and photography by MARK LEVIN

Dawn is right at home in the middle of a cow pasture, in an apple orchard or sitting around a farmer’s kitchen table.

D

awn Jordan seems quite at ease as she literally jumps out of a hefty Ram 3500 diesel farm truck.

On this morning, she’s visiting Jason Craig’s Once Upon a Cow Micro Dairy in Green Creek, one of the farms she’s helped as the agricultural economic development director for Polk County.

It’s obvious she’s become a favorite of the Craig children, as a couple of Jason’s kids gather around her before she heads out to see some cows.

The cows also seem excited to see Dawn and Jason, as the small herd heads over to check them out.

Perhaps they wanted a handout or to photo bomb a picture, but in the end, the cows were thrilled to be moving to a new patch of pasture.

It was Dawn who helped Jason and his family manage this move to Polk County. Jason had never farmed a day in his life, but was ready to make a lifestyle change. It was his lucky day when he encountered Dawn, who beams as she describes the process of helping Jason and his family become Polk County farmers.

It’s her job, she says, to help farmers “connect the dots” so they can be successful in a job that isn’t easy.

“Farming,” as Dawn says, “isn’t for sissies.”

Farmers, in her opinion, are the smartest people on earth.

They’re entrepreneurial; they have to be think three, if not 10, steps ahead.

There’s a different challenge every single day.

Jason Craig’s Once Upon a Cow Micro Dairy is one of dozens of Polk County farms that Dawn has helped protect under the guidelines the Polk County Board of Commissioners and North Carolina Agriculture and Consumer Services Department have set up to voluntarily preserve farmland. There are currently over 10,000 farms in North Carolina being preserved and protected across the state through this program.

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Jason Craig and Dawn head out to the pasture one early morning, coffee in hand.

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They have to keep their mind thinking ahead all the time to “stay on top of this profession.”

Another big part of Dawn’s job is to help farmers find new ways of marketing their products, and that’s part of connecting those dots. Times have changed in farming, and it’s important to look into the future and plan for that.

Her position was first held by Lynn Sprague, who Dawn refers to as the person who woke up a sleeping giant in Polk County.

It was Lynn who started many of the programs Dawn helps oversee today, including the popular Polk Fresh Farm Tour and the Friends of Agriculture Breakfasts, held monthly September through May at the Green Creek Community Center. Sixty to 90 farmers and friends of farming come to those breakfasts to learn more about their vocation and be motivated by an invited speaker. The local branch of Farm Bureau sponsors the breakfasts.

A little over a decade ago, the county passed the Farmland Protection Plan, which led to the adoption of the voluntary agricultural district ordinance. This helps landowners voluntarily place some or all of their property in protective easements.

Polk County was one of the first counties in the state to pass the law, and Lynn was hired as the first agricultural economic development director.

Dawn took over for Lynn about five years ago, and is a one-person shop, though she has assistance from AmeriCorps program service members from time to time.

She is perfect for the position. Dawn knows the county from edge to edge, and what seems like most of the people in it.

She grew up in Polk County, and went to high school at Polk Central. Dawn was away for several years when she first got married, and returned with her husband, Terry, to become farmers and entrepreneurs.

The job as agricultural development director was a natural fit for her skill set.

Dawn sees herself as a relationship builder, and is helping bridge the old with the new as young people consider the move into farming. It’s Dawn’s passion to help keep farming alive and well in Polk County.

Dawn’s office is a powerful resource to help rekindle the farming lifestyle for people looking to come here or stay here, and start small and build a successful agricultural enterprise.

Dawn mentions several area farms that are carving out a niche. She talks about a farm in Saluda that grows microgreens and is on just a quarter acre, mentions another farm producing greens hydroponically, talks about a farm that is growing garlic, one that has an intensive apple orchard that uses a trellis system, a sprout farm that’s one of the biggest on the East Coast, another that specializes in

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“Farming,” as Dawn says, “isn’t for sissies.”

Dawn has lots of items to check off her to-do list, including finalizing details for the next Friends of Agriculture breakfast. Stopping to pose for photos isn’t one of them.

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Once Upon a Cow Micro Dairy in Green Creek, Jason Craig’s farm, is carving out a niche in the community with its drinkable yogurt product.

Hidden within an old barn is a Grade A commercial processing dairy.

Jerusalem artichokes, and then we’re back to farmer Jason’s Once Upon a Cow Micro Dairy, whose milk is converted into drinkable yogurt.

All of these farmers have come to rely on Dawn as not only a friend but as a link to their success. She’s helping them connect the dots to go from idea to product to market, and to keep up with current trends.

There’s a definite move afoot for restaurants and some stores to want to source locally — and Dawn helps that happen.

Dawn has some advice for anyone thinking about making the move to farming: do your research, start small, pick one or two products and get really good at those, and find ways to add value to your product, such as turning that milk into drinkable yogurt, like Jason does.

The future of farming in Polk County looks bright, and a big part of that is thanks to Dawn Jordan.

For more info, check out PolkCountyFarms.org, or contact Dawn at djordan@polknc.org or 828-894-2281. •

Mark Levin has recently retired from a career in education and, along the way, has had a lifetime of experiences, earning a buck as a photographer, videographer, author, musician and camp director. You can follow his blog about people and places in the Foothills at FoothillsFaces.com or on Facebook.

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FOR THE RECIPE BOOK

Trending Tastes J

ust like forward-thinking culinary artists, many at-home chefs seek out the next trendy flavor to provide friends and family gathered around the table.

When pondering which trend you’ll dive into in the future, consider incorporating tastes from an especially influential international location — the Mediterranean Sea region.

Considered by the experts at Les Dames d’Escoffier International in the organization’s 2018 Trends Report to be one of the most influential parts of the world on the American food scene, flavors from the Mediterranean Sea focus on a diet heavy on fruits, vegetables, grains, beans, seeds and nuts. Take this Hummus recipe, for example, which involves processing a host of beans, seeds and seasonings to create a light, smooth dip to serve with anything from vegetables to crackers.

Mediterraneaninspired cuisine

Because the fare is typically lighter, small bites and salads such as this Tomato, Feta and Basil Salad provide easy-toprepare versions of Mediterranean cuisine. Incorporating vegetables (tomatoes and basil) along with the salty, milky flavors of feta cheese makes the salad a distinctly Mediterranean dish.

As trends continue changing, growing and spreading, the experts at LDEI continue to provide updates from the food world. •

TOMATO, FETA AND BASIL SALAD Servings: 15-20 INGREDIENTS 8 medium size tomatoes, sliced into 1/8-inch strips 1 block (8 ounces) feta cheese, sliced into 1/8-inch pieces 2 small packages fresh basil, leaves picked off stems 3 teaspoons sea salt 2 teaspoons fresh ground pepper 1/4 cup olive oil DIRECTIONS • On large platter, arrange slices of tomato and feta so they overlap. Place basil leaf between each tomato and feta slice.

Repeat.

• Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately.

(Recipe courtesy of Beth Vlasich Pav of Cooking by Design LLC, on behalf of Les Dames d’Escoffier International)

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HUMMUS Yield: 2 cups INGREDIENTS 2 cans (15 ounces each) garbanzo beans 1 medium garlic clove, peeled 1 teaspoon sesame oil 1/4 cup fresh lemon juice 2 teaspoons sea salt 1 teaspoon fresh ground pepper 1 teaspoon black sesame seeds 1 teaspoon olive oil 1 teaspoon toasted sesame seeds DIRECTIONS • Drain garbanzo beans reserving 1/2 cup liquid.

• In food processor, process garbanzo beans, garlic, sesame oil, lemon juice, salt and pepper until incorporated. Stop and scrape down sides of bowl.

Add garbanzo liquid and process until smooth.

• Scoop mixture into medium bowl, add black sesame seeds and mix gently.

Serve with drizzle of olive oil. Sprinkle toasted sesame seeds on top.

(Recipe courtesy of Beth Vlasich Pav of Cooking by Design LLC, on behalf of Les Dames d’Escoffier International)

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LET’S EAT!

North Carolina sweet potatoes Not just for Thanksgiving pie anymore

By JIMMI BUELL

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D

o you know which vegetable is our official state vegetable?

It’s the sweet potato. North Carolina is the number one producer of sweet potatoes in the United States.

Today, more than 40 percent of the national supply of sweet potatoes comes from North Carolina. According to the U.S.

Department of Agriculture, North Carolina harvested nearly 95,000 acres of sweet potatoes in 2016, nearly 30,000 more acres than California, Louisiana and Mississippi combined.

Commonly thought of as a winter comfort food, sweet potatoes are actually available year-round.

SWEET POTATO HASH Servings: 6 Start to finish: 40 minutes INGREDIENTS ¼ cup vegetable oil 2 cups frozen or fresh chopped bell peppers and onions 2 pounds sweet potatoes (about 2 medium potatoes,), peeled and cut into small cubes 1 teaspoon cumin 1 teaspoon salt 1 teaspoon red pepper flakes (or less, depending on your taste)

DIRECTIONS Heat oil in a large skillet over medium-high heat.

Sauté bell peppers and onions until tender, about 5 minutes.

Add remaining ingredients and reduce heat to medium.

Cook for 20-25 minutes, stirring frequently. Sweet potatoes may begin to stick to the skillet, but continue to stir gently until they are cooked through.

Serve and enjoy!

They’re not just for Thanksgiving’s sweet potato pie anymore. Sweet potatoes are high in vitamins A and C, manganese, antioxidants and fiber, and low in fat, paired with a low glycemic index.

These large, starchy, sweet-tasting tuberous roots can be prepared in a variety of ways. Sweet potatoes are now found in frozen and microwave products, and even sweet potato chips, which are not the healthier option.

Even the young leaves and shoots are sometimes eaten as greens.

There are hundreds of types of sweet potatoes, ranging from white and mild to deep red and super sweet. We’re familiar with varieties such as the Evangeline, Bayou Belle, Beauregard, Bonita, Covington, NC05-198 and Orleans, just to name a few.

The Covington variety of sweet potato has rose colored skin and super-sweet orange flesh. It’s a favorite for mashing or roasting. Eat it whole with your favorite toppings, or cut into wedges and bake as a side dish.

As one of the top 10 most nutritious vegetables, the sweet potato should rank high on your grocery list.

According to the Center for Science in the Public Interest, sweet potatoes are the top-ranking nutritional all-star.

Rich in vitamins, antioxidants like the beta-carotene, anti-inflammatory properties and blood sugar regulation properties, the sweet potato can be a go-to vegetable for those striving for a super healthy meal.

While the names are sometimes used interchangeably, yams and sweet potatoes are two totally different plants.

Botanically, yams and sweet potatoes are not very close

relatives.

The yam is more closely related to lilies than the sweet potato, and the sweet potato is more closely related to morning glories than potatoes.

The USDA has tried to regulate use of the name. Any use of the word “yam” to describe sweet potatoes must be accompanied by the name “sweet potato.”

Many yams contain more sugar than sweet potatoes, but they must be prepared properly before they are safe to eat. Yams contain chemicals such as oxalates that can have adverse health effects if eaten raw. Typically, yams go through cycles of boiling, pounding and otherwise leeching out these harmful compounds before they are eaten.

While sweet potatoes can typically be found year-round in the grocery store, November and December are when they are in season.

They are a very versatile vegetable, and can be prepared in a variety of ways as an ingredient or as a stand-alone side dish. Sweet potatoes can be grilled, baked, steamed, roasted or puréed.• Jimmi Buell, extension agent, family and consumer sciences, Polk County Center of the North Carolina Cooperative Extension Service, teaches cooking and nutrition classes with a focus on improving health with better food choices. She can be reached at jimmi_ buell@ncsu.edu or 828-894-8218.

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MUCH ADO

Let’s take a walk on the wild side of Trade Street

By STEVE WONG

I

n so many ways, Tryon is a unique and interesting community.

It can be an oasis of culture, a hotbed of politics, laidback, silly, serious as all get-out about its pet causes and supportive of its own in times of need.

Nestled in the thermal belt, it has long been the envy of neighboring villages, large and small. It has been a destination long before that word became a trendy catchphrase by civic leaders hoping to cash in on tourism.

When I first moved to the Carolina Foothills — the South Carolina side of the state line — about 30 years ago, I knew my home state had blue laws that prohibited a long list of possible vices, such as dancing too close to a graveyard, beating your wife on the courthouse steps and buying alcohol on Sundays.

At the time — and still today — we often would like to eat out on Sunday afternoons, and having a beer with our pizza or tacos was a high priority. No problem, I soon learned from my brother-in-law, the school principal.

We lived just across the state line, and getting a drink with a meal on Sunday afternoon in Tryon was no big deal.

Actually, we could somehow manage to get six-packs for take-home back down to Gramling.

At the time, I didn’t understand. I’m not entirely sure I understand now.

The disconnect for me was that I was told that Polk County was “dry,” meaning it didn’t sell alcohol. But the town of Tryon was in Polk County.

And what was this “brown bag” thing? Caro-Mi restau48

FOOTHILLS MAGAZINE

rant (my forever favorite place to eat) didn’t serve alcohol, but I could bring my own — in a brown bag?

My brother-in-law, a Carolina Foothills native, repeatedly tried to explain the situation to me, but I never really felt knowledgeable enough to order a beer on Sunday in Tryon.

I’d let him place his order first, and if he didn’t get turned down, I’d order a beer, too.

As the years and beers rolled by, the blue laws began to fade, and Tryon continued to be a progressive safe haven for responsible imbibers, such as me and my brother-in-law.

I’m told that actually a great many nearby South Carolinians would travel to Tryon on Sundays because of its more liberal drinking laws.

But the lack of complete understanding between the laws in South Carolina, North Carolina, Polk County and Tryon still troubled me. To cope, I just did whatever everyone else was doing — if someone ordered a beer and got it, I’d order one too. If no one ordered a beer, I didn’t either.

I guess I’ll never be a trendsetter in beer drinking.

In more recent years, as I found myself doing more work and making more friends in Tryon, I noticed people drinking on the sidewalk on Trade Street, usually on Friday afternoon for what I would call happy hour. Now that seemed really odd to me.

From my South Carolina perspective, open containers of alcohol in public was a big no-no. Certainly no open containers in cars. No open containers on the beach on the Grand Strand. Restaurants would not let you take your beer or wine with you when you left.

But now, I was seeing small crowds of people standing outside of beer-selling establishments in Tryon, knocking them back. Not that I personally minded, but I wanted to understand — just in case I ever found myself standing on Trade Street with a Budweiser in hand.

Recently, I decided to ask the questions and get the answers once and for all. After just a little digging, I began to understand that a city or town can create its own law or ordinance in regards to alcohol sales and consumption — and yet still be in a dry county.

I found myself at the town hall looking for answers.

There, I met the town clerk, the town manager and the chief of police — all very nice people willing to discuss the matter and do their best to make me understand.

We huddled for about 20-30 minutes, with me asking everything from the simply obvious to the most outrageous questions. After much ado, some of the beer fog began to clear.

By the power of a city ordinance, adults can drink beer and wine on the sidewalk of Trade Street in Tryon. You can drink as far south as New Market Street and as far north as Palmer Street between the hours of noon and 11 p.m. any day of the week. Do not cross the street with a beer in hand.

Technically, I could bring my little red cooler from home, find a nice bench on the sidewalk and crack open a Miller beer. I could walk with beer in hand from New Market Street to Palmer Street. I could start as early as noon but I must stop by 11 p.m.

Wow! Well, OK. I heard this from the chief of police in the presence of the town manager, so I take it to be true and perfectly legal. FYI, the mayor says this is accurate and fair, too.

But why? I think this ordinance is great, but I’m surprised and wondering why such a law would have been on - Bullet Point the books to begin with. In South Carolina, we get para- Bullet Point noid drinking a beer in our own backyard, grilling Sunday’s Bullet Point dinner.

Bullet Point As it was explained to me, the thinking behind Tryon’s DBA Name Here liberal open container laws is to promote tourism and hospitality. It certainly seems to be working.

But,000-000-0000 as with most laws, there are rules — rules that can trip youStreet up ifAddress you’re not careful.

City State Zip infraction of the law might happen is The most likely www.servicemasterclean.com when someone tries to take an open container in or out a door. I was getting confused again. What about those small Off crowds $00 of people in front of the beer-selling establishment Offer description on Trade Street?

Valid at this ServiceMaster Clean location only. Minimum purchase of $XXX required. Cash value 1/100 of 1¢. Offer good through 00/00/00.

Are they not buying beer inside and walking outside to drink? Yes, sort of.

There’s a tricky little state law that say you cannot buy a beer, open it inside the business and carry it outside where it is legal to drink on the sidewalk.

The trick is to buy the beer, but don’t open it until you have both feet on the sidewalk.

I admit, I don’t understand, but I do know how to follow rules, no matter how bewildering they may be.

The town’s leaders had hoped the liberal drinking laws would accommodate better business downtown, like when several art galleries have receptions and you want to visit them in one fell swoop and carry that little plastic cup of Chardonnay with you.

No. Stop right there.

You cannot carry an open container of alcohol out of a building, not even in a Dixie cup. You could open a full bottle of wine on the street and drink it as you walk.

Basically, open containers of alcohol should not cross a business’s threshold. Open it inside and drink it inside, or open it outside and drink it outside.

Good thing I’m not a big drinker. I’m sure I’d manage to mess up somewhere, somehow.

I guess I’ll just do what I normally do — whatever the guy next to me is doing.

Steve Wong is a writer living in the peach orchards in Gramling, South Carolina.

He can be reached online at Just4Wong@Gmail.com.

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FOOTHILLS MAGAZINE

APPOINTMENTS

The world gathers

IN THE FOOTHILLS

Photography by TED YOAKUM/Courtesy of FEI

T

he eyes of the equestrian world recently fell upon Mill Spring’s Tryon International Equestrian Center, the host of the 2018 World Equestrian Games, which took place Sept. 11-23. World-class riders and horses from nearly 70 nations came to the Foothills area, where they competed for

medals in eight equestrian sports. The event drew thousands to the rural community, and forever cemented the region’s legacy in the equestrian world. The following are some photos from the two-week long event, taken by our staff and those with Fédération Equestre Internationale, the organizer of the games.

OCTOBER 2018

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FOOTHILLS MAGAZINE

in Western North Carolina The Blue Ridge Mountains are one of the best places for equestrian properties.

Our climate, abundant natural resources, and proximity to both the Tryon International Equestrian Center and Asheville make our region one of the most desirable places to live with horses.

Rely on our experience to help you find your perfect horse-friendly property.

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LAURETTA COOK 828-808-0287 laurettac@beverly-hanks.com

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FOOTHILLS MAGAZINE

• Design Build General Contractors • Fine Custom Homes • Equestrian Facilities • Timber Frame and Log Homes Horse barns built by horse people with an amazing attention to detail 75 S Trade Street, Suite E, Tryon, NC 28782 | www.tryonbuilders.net

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APPOINTMENTS

Indian Prospect, aka Lee

A CLOSE CALL

By PEBBLES

W

elcome Indian summer, how I rejoice in your return.

The horse flies have relinquished their persistent biting for the season. An autumn breeze lifts my spirits while I kick up my freshly manicured hooves for a good gallop with my donkey pals, Lily and Claree.

We dash to our favorite grazing spot by the pond in the lower field. I have a buck buddy, a “deer” friend with whom I cultivated a relationship last October. Like clockwork, he has returned this fall to share my sweet 56

FOOTHILLS MAGAZINE

spot under the shelter of the huge oaks that trim the fence line of this heavenly pasture.

Color has not yet painted the leaves on the trees.

Something about this time of year makes me reflective of all things, both good and bad.

Most recently, it was a frightening situation with the beautiful thoroughbred mare, Indian Prospect. She was saved in August 2017, and lived almost a full year in the foster care of Sandy Brown.

Lee served as a pasture pal for Spirit, Sandy’s

Lee with Rick Millweard

handsome gelding and riding companion. When Spirit passed away, Indian Prospect, called Lee for her barn name, had to move, as, at 3 years old, she was too lonely without a mentor to lead the way.

This stoic, long-legged mare is a great beauty. Horse trainer Rick Millweard, who is such an important volunteer for HERD Rescue, devoted numerous hours to helping Lee get back to groundwork training in preparation for reintroducing a rider to her back this fall.

Clever and confident, Lee jumps over logs, propelling herself onto the obstacle bridge with the point of Rick’s finger. They were working regularly in Sandy’s training ring.

Soft-eyed Lee keeps intensive focus on her leader. Her full attention expresses her pleasure to be in training again, with new challenges to tackle.

Lee moved from Sandy’s farm to Edge Rescue barn for a short stay. Then horsewoman Karen Benson became enamored with her and decided to foster Lee at her farm to continue the training to find her a new home.

Karen had recently lost a rescue thoroughbred gelding, Atom, she saved from a kill pen in Pennsylvania.

This hole in her heart made room for taking Lee into her care as, like Atom, Lee is a stunning bay with outstanding presence.

All was going well in this new scenario, with Lee becoming a bonded member of Karen’s herd of horses.

Then, one afternoon, trouble came a-calling.

Lee was in distress and rolling on the ground, not following the other horses into the barn. The doe-eyed beauty was in great pain, biting her sides.

Karen immediately called my mistress, Heather, the founder of HERD who oversees all the rescue horses’ medical care.

Veterinarian Kris Woodaman was summoned for help, and Lee was brought to her barn for evaluation immediately. Within an hour of her arrival, after pain medication and a mineral oil flush of her stomach, Lee appeared much brighter.

She passed some manure, and was loaded to go back home for the night to monitor her progress.

About five hours later, Lee was down again, thrashing in pain. Karen spent much of the late night keeping her on her feet while giving her more pain medication until Dr. Woodaman’s early return. Heather came to help as they hooked Lee up to an IV for administering large bags of fluids the entire day.

A tube was also placed down her nose into her stomach to monitor the reflux not able to leave her body under the normal course of action. As the day wore on, the horrific smell coming out the tube let her team of caregivers know she was in very bad shape.

Lee was so brave. She endured the pain, standing for hours on end, accepting the fluids and visitation from many of her fans, including Rick and Barbara Claussen, who brought essential oils for calming Lee during this OCTOBER 2018

57

stressful event.

It was not looking promising, as the smell intensified.

She wreaked of death, and fear danced in her eyes. A plan was made for burial arrangements in the event her suffering became too great.

Dr. Woodaman was on-call as the fluid bags emptied, one after another. Lee’s team took shifts holding her in place on her four unsteady feet.

By the second sundown, Lee was still not out of the woods, but showed improvement. She was anxious to walk around and nibble on some grass, which was a good sign.

Heather and Karen stood with her, hand-grazing at 11 p.m. Both women were tired, but not nearly as exhausted as Lee. She drank some water, went in her stall and passed a dry manure.

This was promising. Now, only time would tell.

Karen called early the next morning to report Lee had produced a big, wet pile of fresh droppings. A wonderful gift and an indication that the blockage in her intestines was breaking up, and the pain was subsiding.

For two more days, Lee only ate soupy meals and a bit of fresh grass until everyone felt confident she could return to her herd and resume a normal day of grazing.

How can colic be prevented? What did we all learn to prepare for next time?

Not one of us is sure why this happens to many equines, but it does, in varying degrees of intensity. Lee had access to fresh water and good grass all day. Still, she was afflicted when none of the other horses were.

I, too, have endured two mild bouts of colic living here in the Foothills. No one knows what brought on my suffering, either.

Maybe it was a change in the weather, or could it have been caused by something I nibbled on in my pasture?

Call it a terrible stomach ache if you will but, in Lee’s case, it was truly a life or death situation. In short, it was a very close call. •

Gift Certificates Available!

Reservations Recommended

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Pebbles is the “spokespony” for HERD, or Helping Equines Regain Dignity, a local nonprofit that saves equines from dire conditions and in many cases slaughter.

She dictates her monthly columns about her adventures and what a rescue organization does to Heather Freeman.

Pebbles and Heather can be reached through HerdRescue.org.

PEBBLES’ PUMPKIN MOUSSE PARFAITS Servings: 12 INGREDIENTS Pumpkin Mousse 1 envelope unflavored gelatin 1/4 cup dark rum 1 can solid-packed pumpkin 1/2 cup granulated sugar 1/2 cup light brown sugar 2 extra-large egg yolks 2 teaspoons finely grated orange peel 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1 1/2 cup cold heavy cream 1 1/2 teaspoons pure vanilla extract

Cream 1 cup cold heavy cream 1 tablespoon granulated sugar 1 teaspoon pure vanilla extract Parfaits 3 1/2 cups chopped storebought gingersnap cookies (Tate’s Bake Shop Ginger Zinger Cookies are our favorite, and are gluten free) 3 tablespoons dry crystallized ginger (optional)

DIRECTIONS Prepare mousse: In small heatproof metal bowl, sprinkle gelatin over rum. Let stand 10 minutes to soften gelatin.

In large bowl, whisk pumpkin, sugars, egg yolks, orange peel, cinnamon, nutmeg and salt until well combined.

To 2-quart saucepan, add enough water to come 1-inch up side. Heat to boiling, then reduce heat to simmer. Set bowl of gelatin mixture over simmering water. Heat until gelatin dissolves. Immediately whisk hot gelatin mixture into pumpkin mixture.

In large bowl, with mixer with whisk attachment on high speed, beat cream and vanilla until soft peaks form. Fold cream into pumpkin

mixture.

Prepare cream: In large bowl, with mixer with whisk attachment on high speed, beat cream until it starts to thicken. Add sugar and vanilla; beat until medium peaks form. Do not over beat.

Assemble parfaits: Divide half of pumpkin mixture among 12 small parfait glasses. Divide chopped cookies among glasses.

Top with half of whipped cream, then remaining pumpkin mixture.

Dollop remaining whipped cream on top. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.

To serve, garnish parfaits with crystallized ginger.

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PARTING GLANCE

The SWEET part Photography by KEVIN POWELL

W

hen it’s raining outside, what should a 12-yearold do to pass the time?

Why not bake a cake? That’s exactly what Brianna Powell did recently on a Saturday afternoon. And yes, it was delicious! The cake was gone before the sun rose the next day.

Brianna Powell

BLACK FOREST CAKE This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur and a simple whipped cream frosting.

Start to finish: 2 hours 45 minutes Servings: 14 INGREDIENTS

DIRECTIONS

Chocolate Cake 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup Dutch-processed cocoa powder, sifted 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 1 cup buttermilk, room temperature 1 cup hot water 2 large eggs 2 teaspoons vanilla Cherry Liqueur Syrup 1/2 cup granulated sugar 1/2 cup water 1/4 cup cherry liqueur Whipped Cream Frosting 3 cups whipping cream, cold 1/4 cup powdered sugar, sifted Chocolate Bark 250 grams good quality dark chocolate, chopped Assembly 2 1/2 cups cherries, pitted and cut in half 1 bar dark chocolate, for shavings Cherries

Chocolate Cake • Heat oven to 350 degrees F. Grease two 8-inch round baking pans and dust with cocoa powder. Line bottoms with parchment.

• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment.

Stir to combine.

• In a medium bowl, whisk all wet ingredients (pour hot water in slowly, as not to cook the eggs).

• Add wet ingredients to dry and mix on medium for 2-3 minutes. Batter will be very thin.

• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

• Bake for 45 minutes, or until a cake tester comes out mostly clean.

• Cool 10 minutes in the pans, then turn out onto a wire rack to cool completely.

Cherry Liqueur Syrup • Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 minute, then remove from heat. Stir in cherry liqueur and allow to cool completely.

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Whipped Cream Frosting • Whip cream and powdered sugar until stiff peaks, ideally in a cold bowl with a cold whisk.

Chocolate Bark • Melt chocolate over a double boiler or in 20 second bursts in the microwave.

• Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.

• Roll up from the short side of the parchment.

Place on a baking sheet and refrigerate or freeze until firm.

• Unroll to create chocolate bark.

Assembly • Cut each cake layer in half horizontally.

• Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.

• Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.

• Decorate side of cake with chocolate bark, chocolate shavings, rosettes and cherries.

22336 Asheville Hwy Landrum SC

864-457-4115

www.hensonbuildingmaterials.com

VINEYARD & SANCTUARY Vineyard and Home to Rescued and Special Needs Equines from Across the United States The Sanctuary at Red Bell Run Columbus, NC • 863.845.0961 OCTOBER 2018

61

Marketplace Foothills Magazine • 828.859.9151

C.N.A $1,000 Sign-On Bonus 2nd $2 shift diff 3rd shift $1 shift diff RN/LPN $2000 Sign-On Bonus 7p7a FT PT 3p-11p and 11p7a C.N.A II PT Weekends.

Please apply in person at Autumn Care of Saluda 501 Esseola St. Saluda, NC 28773.

Call Bill the Painter for all your painting needs!

We also do drywall repair and wood repair! 32 years experience. Like Bill the Painter on Facebook!

Call 828-899-2647 CUSTOM STONE & BRICK MASONRY • Decks • Water features • Lighting effects • Landscaping. Call Craftsman Services now to schedule your personal consultation.

864-978-2283 email: Craftsman1211@ gmail.com Craftsman Services.

YOUR most trusted name for remodeling and repairs.

For more information e-mail: craftsman1211@gmail.com Or call: Tel: 864-978-2283 Maintenance Unlimited For all your home maintenance needs. We can fix everything but the kitchen sink... no wait, we can fix that too!

828-447-0669 or 828-817-4284 Days Inn is Hiring Night Auditor (Full-Time or Part-Time) Housekeeping (Saturday & Sunday) Apply in person: 626 W. Mills St. Columbus, NC. 828-894-3303 DIXON AC & HEATING • Your HVAC Service & Repair Expert • Serving the Tryon area for 30+ years.

62 FOOTHILLS MAGAZINE Call (828)863-0555

Deal Asphalt & Paving • Driveways • Parking Lots • Asphalt Seal Coating GC Licensed Contractor Free Estimates Call 864-4730194 or 864-580-9892 dealasphalt@yahoo.com

Hunting Country Rental 1BR/1BA, new kitchen, carpet and painting Mountain views with deck No animals or indoor smoking $1,000/mo includes water, ac and heat 828-817-4663

CARPORTS, RV, BOAT COVERS Oldest Dealer LARGEST ON SITE Display 12’ to 40’ WIDE 1-3 weeks installed in most cases Johnson Sales,Inc Forest City,NC 828-245-5895

Dominguez Tree Service, LLC • 828-460-7039 Free Estimates • Insured • Stump Grinding • No Job Too Small • Bucket Truck Available

Office/Light Industrial 1,500 sq.ft, includes office, bathroom, roll-up door, one min from Hwy 74 in Columbus, 16ft. ceiling, water and sewer included $850/month 828-649-7755

TRAILERS!!! Utility, Cargo, Dump, Goosenecks Area’s Largest Selection, Best Price in Town!!! NEW 5x8 with gate $730.00 Johnson Sales, Inc Forest City, NC 828-245-5895

LOCAL DRIVERS to haul petroleum products out of: • Spartanburg, SC • Hendersonville, NC Complete benefit package including: • Medical • Dental • Vision • 401K with company match and profit sharing Must have a clean driving record, stable work history and possess Class A-CDL with hazmat and tanker endorsement.

One year of verifiable Class A driving experience required

Bathliners of the Carolinas Bathtub Refinishing Porcelain, Fiberglass & Ceramic Tile Guaranteed 35 Years Experience Call us NOW!!! 864-915-7297 www.bathliners.com

PAST UR TIME FARM Ready to work! 8-wheel Tonutti Hay Rake w/ new wheels, tires great, hydraulics perfect, well maintained, have extra tines $3200-OBO Call/text Steve:954-658-9138

FOR RENT Premium 1BDApartment Fully furnished, all utilities included, Located in Harmon Field area of Tryon Enjoy spectacular views and serene setting $875/month Inquire at:828-817-9748

GOOD BY STUMPS Stump Removal Fully Insured Free Quotes!

Call Ron at 828-447-8775

Epperson’s Tree Service • Complete Tree Service • Dangerous removals • View Cutting •Lot Clearing • Tree Trimming • Crane Removals Serving NC for 25yrs Fully Insured ISA Certified Arborist (828)606-4980 828-817-2580 garywcorn@gmail.com First Real Estate, Inc 2512 Lynn Road Tryon, NC 28782 www.TryonRealEstate.com “Come Dilly Dally with Us” 123 W. Marion Street • Shelby Something for everyone!! Antiques, Elephants, Wind Chimes, Golden Books. We have vendor spaces and consignment available!!

Becker Electric is seeking all level of electricians to facilitate growth in our commercial & residential markets Great Wage package Email resume to: jim.becker@beckerelectric. biz Call:828-348-0977 Now Hiring Experienced Gutter & Downspout Installers Pay based on experience Call Robie at: 864-303-5955 Carolina Gutter Helmet 20yr Local Specialty Home Improvement Company

Architectural Gardens End of Summer Sale 188 Johnny’s Road, Inman SC Friday & Saturday September 14th & 15th 9am-5pm vintage/repurposed affordable home/garden decor architecturalgardens188. com Position Available Delivery Driver Must have clean driving record Great pay with benefits Call: 828-228-6655 Acts Home Health is Hiring CNA’s and Companions Full-Time and PRN, 1:1 Client Ratio, Competitive Pay Apply at www.acts-jobs. org or Call: 828-894-2142 Housing Trade 1BR September 9th-24th for 2 people exchange for 4-bedroom oceanfront condo for any week in 2019 near Myrtle Beach Call: 518-527-5424 cwcollection@hotmail.com NOW-HIRING Part-time, must be 21yrs old subject to background/drug screen, be able to work any hours including weekends, must have basic computer skills.

Come by Columbus ABC for application

Lodge and cottages for lease during WEG. 15 Miles from TIEC. Sleeps 28. Meals available.

524+/- acres Call Alice Cox, Keller Williams Realty (864)266-2816 Full-Time Job Available Tile Apprentice/Helper No experience necessary Starting pay $10/HR Apply at: Tile Specialties 202 E. Mill Street, Columbus (828)894-7058 PSR PLUMBING • Service • Repair • New Installations • Commercial & Residential Local, licensed plumber with 10+ years experience Call Lou at: 864-326-5051 or visit facebook.com/PSRPlumbing

Now Accepting Applications for Several Positions • Class A CDL Drivers • Heavy Equipment Operators • Landscape Supply Yard Associates www.hensonsinc.net Click on Employment Opportunities 828-859-5836 Holt’s Grading No Job Too Small • Lawncare • Bobcat Service • Snow Removal • Fence Building • Mechanic/Servicing • Deck Building/Repairs • Bush Hogging • Driveway Repair • Waterline Repair • Insulation Tractor Work • Trenching Call Brandon Holt (828)899-0116 Now Hiring: Hospice of the Carolina Foothills: • Case Manager RN Full-Time • RNs & CNAs for Crisis Care as needed Visit www.hocf.org Email hr@hocf.org EOE

Are you looking for a great place to work?

Housekeepers Needed to work in safe, clean environment. Competitive pay, great benefits. Drug screen & background check required. Apply in person: 333 Thompson Street, Hendersonville, NC No phone calls, please.

HIRING CNA’s, PCA’s & Experienced Med Techs (cert. req’d). Weekday & weekend. Background check & drug screening req’d.

APPLY IN PERSON. Laurel Woods Assisted Living & Memory Care, 1062 W. Mills St, Columbus, NC 28722.

No phone calls.

Private House Cleaning.

Weekly, Bi-Weekly, Monthly or 1 Time. 15 yrs exp.

References upon request.

Free In-home Estimates!

Marjorie 828-817-6350 Mitch Contracting Serving your demolition needs since 1918. We offer roll-off waste containers for home and commercial use. Call 828-252-0694 or visit us at www. mitchcontracting.com.

Nelon-Cole Termite and Pest Control- Locally Owned and Operated.

Pest control including termite, general, carpenter bees/ants, mosquitoes, moisture-control including waterproofing, mold/ mildew remediation, indoor air quality and odor control, termite & water damage, repairs.

828-894-2211 Pavillon -PREP/LINE COOK Leads preparation of meals for clients and employees. Requirements: • 5 years foodservice experience • AA/ appropriate certification • Clean criminal background/ drug screen. Benefits package for full-time employees including medical/dental/vision /life insurance, long/short-term disability, PTO, 401K. View

application at: pavillon. org/employment.php Email: HumanResources SupportTeam@Pavillon.org POLK COUNTY SCHOOLS • Full-time Bus Driver/ Custodian Sunny View & Tryon Elementary Custodian-$11.83/hour Bus Driver-$13.74/ hour+$.25/hour • Part-Time Food Service Worker Polk Central Elementary $11.99/hour • After-school Workers/All Schools $10.00/hour • Substitute Bus Drivers-$13.74/hour • Food Service Worker Substitute $8.28/hour Visit:www.polkschools.org/ employment Call:828-894-1001 Pure Country Inc. is Hiring BtoB Inside Sales Executive. Must have prospecting and customer management/strong people skills and the ability to work with professionals in a team environment.

Monday-Friday, full-time.

Send resumes to: karlw@purecountry.com 7-K Garbage Service Monthly • Weekly One Time Service We Pick It Up! 828-894-9948 hyatt2658@yahoo.com Owner - Suzette Hyatt South Carolina Elastic a division of Rhode Island Textile Company is expanding & hiring for full-time positions, all shifts. We offer Medical Insurance, 401k, Life Insurance, Flexible Spending Accounts, Accrued Vacation, Seven Paid Holidays.

Apply in person at: 300 Landrum Mill Road Landrum, SC 29356 (8:30am to 4:00pm) A Great Place to Work!

Come Join Our Team!

Fifth Wheel 32 Ft. 2007 Sundance by Heartland Three Slides. Fully Loaded Like New $14,500 OBO Call: 864-804-0035 or 864-895-1278

VFW Post 10349 Annual Turkey Shoot.

Every Saturday Until December 9th.

10:00am-1:00 pm (except holidays).

We supply the shells.

12ga/16ga/20ga/410ga Lot of good prizes!

3788 E Hwy 108, Mill Spring (828)817-9775 (828)817-0470 WARRIOR MET COAL NOW HIRING Located in Brookwood, AL Immediate need for experienced: •Underground Miners •Electricians •Maintenance Foreman •Supervisors Apply online: www.warriormetcoal.com Meditation FREE Every Wednesday. Qigong class: 6:30-7:00p.m. Meditation: 7:00-7:30p.m. Come to one or both. No charge, just locals coming together.

In Tryon. Call for directions.

828-273-4342 HAY FOR SALE • Alfalfa / Orchard Mix -or- Timothy Hay for Sale.

Call 828-817-4970 Your Charleston, SC Real Estate connection for farms, ranches, homes & waterfront properties. We have it all- from sailing to horses! Susan Bryant AgentOwned Realty 843-224-0804 skbryant1@gmail.com https://plantationssc.com Real Estate for Sale: 10 Miles from TIEC •5 Homes •35 Acre Farm •Airport -All by ownerwww.avionre.com Wildflower Farm Stables - First time on the market!

211 Sea Horse Lane, Huger SC. Incredible 78-acre equestrian property near Charleston/Mt. Pleasant/ Daniel Island.

•Custom 2BR/2BA home with master bedroom opening onto screened porch overlooking garden.

•2BR/1BA caretaker’s

cottage with covered porch. Center-aisle barn wwith six 12x12 stalls near covered arena •Four-stall barn with studio apartment, tack & feed room.

•3+ miles of professionally designed training-level trails •Possible 20-acre parcel for 1-2 acre building lots •Can be purchased as 2 separate parcels.

Laurie Minges, REALTOR 843-270-7633 lt@scplcaes. com Priscilla Shumway, REALTOR 843-425-1850 pshumway@ dunesproperties.com www. dunesproperties.com Sandhurst Designs Leather Work: Saddle, Tack & Boot Repair, Brass nameplates engraved & installed, Belts, dog collars & leads made & customized.

687 North Trade Street, Tryon NC. 203-858-0488 TAILORED SLIPCOVERS Slipcovers by Anita.

Yes, I’m still doing Slipcovers..........Sofas, love seats, chairs & cushions.

30 years experience.

(828)625-4459 Local Scrap Hauler in Reidville, SC seeks qualified CDL-A drivers.

Must have 2 years experience. Newer equipment & competitive pay. To apply please call 864-486-0400 3BR/3BA furnished, custom-built home: Bright’s Creek community.

Month-to-month $2,850/month plus utilities.

One-year lease $2,650/month plus utilities. $2000 deposit.

References/credit check required.

Available October 1.

Call/Text 828-595-0882 VRBO Listing #1356630

Double-wide Trailer for Sale on almost an acre, between Holbert Cove Road & Green River Cove Road. Priced to sell as-is!

828-894-6183 5.5 Acres of Farm Land: Cooley Spring Community of South Carolina. Beautiful area, 700ft road frontage, public water, 30min from Equestrian Center.

864-384-4392 Taking applications now!

Available October 1.

2 Modular homes for rent. Both 3BR/2BA. Approximately 1600 square feet, recently remodeled.

Located on horse farm, 4 miles from TIEC. $1000/month, $1000 deposit.

Background check required.

Call 828-863-2029 Professional House Painting by Shannah • Interior, Exterior & Pressure Washing • Call 828-748-5363 Free Estimates Available!

For Lease or Sale: Commercial/Industrial Metal Buildings, 43,200’, High/Low Docks, Offices, Spindale, 3 phase.

Properties UnlimitedCommercial Division: 828-287-0750 Rojas Maintenance 7 Gardening • Tree Trimming • Landscpaing • Mulch Services FREE ESTIMATES!!!

Horacio Rojas: 864-518-6793

OCTOBER 2018

63

ADVERTISER INDEX

Beverly Hanks and Associates The Book Shelf Boon Choo Brunson’s Furniture Center and Patio Shoppe Carolina Storage Solutions Carruth Furniture Cason Builders Supply Century 21 Claussen Walters LLC EcoView Windows Doors Siding The Esmeralda Inn & Restaurant Freeman Farm Insurance The Furniture Barn Harper Eatery & Pub Heartwood Gallery Henson Building Materials Hilliard Lyons Hospice of the Carolina Foothills JCD Amazing Art Lake Pointe Landing

53 27 35 35 59 45 37 41 13 11 58 50 50 43 21 61 58 Inside back 55 3

Laurel Hurst/LaurelWoods McFarland Funeral Chapel & Crematory Ned Kiser Consulting New View Realty Odean Kkever & Associates Inc. Parsec Financial Penny Insurance Polk County Transportation Red Bull Run SC NC Realty ServiceMaster SG Power Equipment Southside Smokehouse St. Luke’s Hospital Tryon Beer Festival Tryon Builders Tryon Fine Arts Center Wells Fargo Advisors White Oak Village

Using Our 30+ Years of Excellence to Define the Path Forward.

At Parsec Financial, we recognize that priorities around money are different for everyone. And these priorities are shifting toward a higher purpose about what money can do. We develop each client’s path individually, making wealth management more meaningful.

For today and tomorrow.

Individuals | Businesses | Trust Services | Tax Services | parsecfinancial.com 64

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OCTOBER 2018

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“I love my work and enjoy being able to help patients on the road to recovery.”

– Billy Kee, RN

E XCE P TIONAL CARE , CLOSE TO HOME .

My hospital for quality patient care.

We’re more than a great hospital, we’re healthcare professionals who are passionate about our jobs.

Our skilled medical staff and hospital teammates are committed to providing exceptional care and treatment right here in Polk County.

828.894.3311

SaintLukesHospital.com 101 Hospital Drive Columbus, NC 28722

We’re proud to offer world-class orthopedic care, as well as a 24/7 physician-staffed onsite emergency department. Our healthcare network includes primary care providers, behavioral medicine, pain management, one-on-one rehabilitation and chemotherapy/infusion services.

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With support from St. Luke’s Hospital Foundation