Life In Our Foothills - November 2016 - Tryon Daily Bulletin by Tryon Daily Bulletin

life in our foothills

NOVEMBER 2016

TRYON LINDABURY Reflects on military service in Vietnam

The edible art found at

NEWMAN’S RESTAURANT AMERICAN ASSOCIATION OF UNIVERSITY WOMEN

Advancing and advocating for women’s education

NOVEMBER 2016

Editor’s Note

Claire Sachse, Managing Editor claire.sachse@tryondailybulletin.com Twitter: @TDBClaire

s I was photographing Tryon Lindabury on the grounds of Tryon Estates for the cover of this month’s magazine, we got to talking about a mutual friend, his upstairs neighbor and fellow veteran, John Albree. It was John’s idea that I meet Tryon. I’m so glad

he had that idea, as Tryon Lindabury is a great guy with an interesting story. Tryon and I talked about John’s health, which hadn’t been good, and when I left Tryon Estates, I left a note for Tryon to give to John. “Let me know when a good time is for me to visit,” I wrote. John passed away that morning. He never saw my note. John spent a career in the Army. Like many who spend decades in the service, you can take the person out of the service, but you can’t take the service out of them. A little gruff and tough on the outside, but, once you got to know him, he was quite kind and encouraging – and he had a devilishly good sense of humor and a mischievous laugh to match. Politically conservative, he determined that the reason his emails to me never arrived in my inbox was because they somehow ended up on Hillary’s server. I will miss our conversations! Tryon Estates is full of veterans

-- indeed Polk County is home to more than 2,000 veterans -- so it’s no wonder we have such a fantastic tradition of the Veterans Day Parade this month, and active VFW and American Legion posts that stay busy all year with a variety of activities that raise awareness for veterans’ issues. Unfortunately though, the honor guard stays busy, too, at funerals and memorials for those, like John, who have passed. Take a moment this month to reach out to these many veterans, shake their hand or give them a hug, or listen to their stories. In addition to Tryon Lindabury’s story, which starts on page 28, we’ll be highlighting several more veterans throughout the month of November on the pages of the Tryon Daily Bulletin. Theirs are stories that need to be told. From all of us at the Bulletin family to our foothills veterans and their families, we thank you and honor you for your service and sacrifice to this country. •

on the cover PUBLISHER EDITOR CONTRIBUTORS

Betty Ramsey Claire Sachse Gillian Drummond Kirk Gollwitzer Judy Heinrich Carol Lynn Jackson Linda List Michael O’Hearn Mark Schmerling Vincent Verrecchio Pat Salomon Steve Wong Kathy Woodham

MARKETING Kevin Powell Magan Etheridge PRODUCTION Gwen Ring ADMINISTRATION Ashley Bryant DISTRIBUTION Jeff Allison Jamie Lewis William Hill

Tryon Lindabury Photo by Claire Sachse

Life in Our Foothills is published monthly by Tryon Newsmedia, LLC. Life in Our Foothills is a registered trademark. All contents herein are the sole property of Tryon Newsmedia Inc. [the Publisher]. 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, Life in our Foothills, 16 N. Trade Street, Tryon, N.C. 28782, or email to claire.sachse@tryondailybulletin.com. Life in Our Foothills is available free of charge at locations throughout Polk County and upstate South Carolina. Please visit lifeinourfoothills.com for a list of those locations. Subscriptions are available at a rate of $35 for one year by emailing subscribe@lifeinourfoothills.com or by calling 828-859-9151. ext. 101. Advertising inquiries may be made by emailing advertise@lifeinourfoothills.com or by calling 828-859-9151. 2

November 2016 LIFE IN OUR FOOTHILLS

Calendar of Events

Lagerhosen at the Tryon Beer Fest Nov. 5.

Jackie Thon at Tryon Fine Arts Center in Tryon, N.C. Nov. 12.

Tom Dimond, “Turning.” Displayed at Upstairs Artspace in Tryon, N.C. through Dec. 2

PHILOSOPHY OF FILM

TRYON FILM CONNECTIONS

THE SECRET LIVES OF SNAILS

THE BLACK & WHITE SHOW

TFAC FILM SERIES: WHAT’S COOKING?

5TH ANNUAL TRYON BEER FEST

Upstairs Artspace Through November 9 49 S. Trade St., Tryon upstairsartspace.org or 828-859-2828

Tryon Arts & Crafts School Through November 9 373 Harmon Field Rd., Tryon tryonartsandcrafts.org or 828-859-8323

CAROL BETH ICARD

Holy Cross Gallery Through Mid November Holy Cross Episcopal Church 150 Melrose Ave., Tryon 828-859-9741

JOINED AT THEIR ART: THREE COUPLES

Upstairs Artspace Through December 2 49 S. Trade St., Tryon upstairsartspace.org or 828-859-2828

November 2016 LIFE IN OUR FOOTHILLS

Tryon Fine Arts Center, Gallery I Through January 14 34 Melrose Ave., Tryon tryonarts.org or 828-859-8322

Tryon Fine Arts Center Tuesday, November 1, 7 P.M. 34 Melrose Ave., Tryon tryonarts.org or 828-859-8322

JACKIE MARSTON AND THE DALE BURKE QUARTET Tryon Fine Arts Center Friday, November 4, 7 P.M. 34 Melrose Ave., Tryon tryonarts.org or 828-859-8322

PRINTMAKING ON TEXTILES WITH CHRISTINE MARIOTTI

Tryon Arts & Crafts School Saturday, November 5, 9:30 A.M. 373 Harmon Field Rd., Tryon tryonartsandcrafts.org or 828-859-8323

Anne Elizabeth Suratt Nature Center at Walnut Creek Preserve Saturday, November 5, 10:30 a.m. pacolet.org or 828-859-5060

Tryon Depot Plaza Saturday, November 5, 12 p.m. downtowntryon.org

TPS WINTER SHOW

Featuring Rich Nelson, Keith Spencer, David Zacharias, Patricia Hayes, Douglas Chamberlain, Blaine Owens, Susie Welsh Tryon Painters & Sculptors November 5 - December 23 78 N. Trade St., Tryon tryonpaintersandsculptors.com or 828859-0141

PETER AND THE STARCATCHER Tryon Little Theater Workshop Nov. 10-12, 17-19, 8 P.M. Nov. 13, 20, 3 p.m. tltinfo.org or 828-859-2466

Calendar of Events

US MARINE CORPS 241ST BIRTHDAY CELEBRATION

Landrum Depot Thursday, November 10, 6 p.m. Open to Marines, their friends and family members, as well as members of all branches of the military Reservations required jtroppmann @Windstream.net or 513-600-3334.

SALUDA UNITED METHODIST CHURCH’S ANNUAL TURKEY DINNER At Saluda School Cafeteria Saturday, November 12, 5-7 p.m. saludalifestyles.com or 828-749-3789

JACKIE TOHN

Tryon Fine Arts Center Saturday, November 12, 8 p.m. 34 Melrose Ave., Tryon tryonarts.org or 828-859-8322

MUSIC IN LANDRUM

Presents Louise Dubin, Cello, and Fabio Parrini, Piano Landrum Methodist Church Sunday, November 13, 3 p.m. 227 N. Howard Ave., Landrum musicinlandrum.org

& COGGINS CLINIC

Foothills Equestrian Nature Center Saturday, November 19, 10 a.m. fence.org or 828-859-9021

HARVEST TEA & PREVIEW PARTY Tryon Fine Arts Center Sunday, November 20, 3 p.m. 34 Melrose Ave., Tryon

tryonarts.org or 828-859-8322

BLESSING OF THE HOUNDS AND OPENING HUNT

Thanksgiving Hill Farm Thursday, November 24, 10 a.m. Near Jackson Grove Rd. & Jackson Grove Methodist Church Tryonhounds.com

COMMUNITY MEAL

Landrum United Methodist Church Saturday, November 26, 4 p.m. 227 N. Howard Ave., Landrum 864-457-3984

LIVE@LANIER

Featuring Gayle and Scott Lane Lanier Library Tuesday, November 15, 12 p.m. 72 Chestnut St., Tryon lanierlib.org or 828-859-9535

TGIF CONCERT FEATURING JASON DECRISTOFARO

Presented by Tryon Concert Association Friday, November 18, 6 p.m. Tryon Fine Arts Center 34 Melrose Ave., Tryon tryonconcerts.com or 888-501-0297

HOLIDAY SHOW

Tryon Arts & Crafts School November 18 - December 23 373 Harmon Field Rd., Tryon tryonartsandcrafts.org or 828-859-8323

GELDING, MICROCHIPPING, LIFE IN OUR FOOTHILLS November 2016

In this issue

FOOTHILLS FEATURED 7 Friends of the Library 10 Sneak Peek at Missildine’s 12 Green Creek Community Celebration 13 Art Trek Preview Party

8 IN GOOD TASTE Tasty Tacos in the Fall

14 AN EDIBLE WORK OF ART Newman’s Restaurant at The Orchard Inn

21 AMERICAN ASSOCIATION OF UNIVERSITY WOMEN Tryon Branch Nears 30-Year Milestone

26 COUNTRY LIVING Creating Quality of Life

28 “WE’RE IN IT, LET’S WIN IT” Tryon Lindabury Reminisces on Military Service During the Vietnam War

34 Q&A WITH ZACH OLLIS On the Cusp of Something Good with Tryon’s New Town Manager

37 MUCH ADO

Turkey Trot: Preventing a Thanksgiving Day Massacre

39 MARKUS WULLIMANN Horticulture Therapy Gets a Green Thumbs Up

45 THANKSGIVING TRADITIONS Thanksgiving Day Blessing of the Hounds and Opening Hunt

51 MARKETPLACE 6

November 2016 LIFE IN OUR FOOTHILLS

Foothills Featured

Friends of the Library celebrate libraryâ&#x20AC;&#x2122;s 10th anniversary Photos by Michael Oâ&#x20AC;&#x2122;Hearn Friends of the Library put on a party Sunday, Oct. 2, 2016, which featured catered food (each dish had a book theme), a birthday cake and speeches praising the collaboration of private donors and efforts by the county commissioners. Over 900 individuals and organizations contributed to build the library, noted Barie Baker, chair of the board of trustees.

1. Polk County Commissioner Ted Owens 2. Barie Baker 3. Nettie Sweet 4. Ernie Giannini 5. Judy Sublett provided piano background

Cake presented to library donors.

LIFE IN OUR FOOTHILLS November 2016

In Good Taste

Tasty Tacos IN THE FALL

WRITTEN BY CAROL LYNN JACKSON

ust because it’s fall, doesn’t mean we have to say so long to the bright summery tacos of the roadside taquerias and mobile food units. I love to adjust the basic ingredients of a good counter-top taco mill with the seasons. And fall ingredients can make the heartiest, tastiest tacos of all. I learned to love authentic Mexican food in Mexico both as a child and a travel-loving adult. With a sister living in Arizona, finding phenomenal regional Mexican cuisine in the American Southwest helps to take the

customs crossings out of the equation. Under the umbrella of Southwestern regional cuisine, Mexican, Spanish and Native American heritage finds shelter in Tex-Mex (beef fajitas), Sonoran-style (the chimichanga), CalMex (fish tacos) and New Mexicanstyle (green chile stew and rellenos casseroles), for example. More than 200 varieties of chiles add fire to Southwestern food. Chiles come fresh or dried. Often they are roasted or smoked, and sometimes packed in adobo sauce. Chiles can be mild, like the Anaheim; medium,

like the dark green poblano (perfect for rellenos); or super-hot, like the habanero. Grill fall vegetables like winter squash, potatoes and shiitakes and wrap in tortillas with an eggplant and ancho-chile spread. Achieve a rich, smoky taste with marinated skirt steak and a pecan-chipotle salsa. Or go fresh with seasonal fish with lentils and onions pickled in a local apple cider. • Manna Cabanna will serve up local seasonal tacos at the Nov. 5 Tryon Beer Festival in downtown Tryon from 12-6 p.m.

THE FLANK STEAK (MARINATED) Yield: 4-6 servings 1/3 cup chopped cilantro, plus more for garnish 1/2 small red onion, chopped 1/2 medium serrano chile, with seeds 1 garlic clove, crushed 1 tablespoon fresh lime juice Extra-virgin olive oil 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard Kosher salt Freshly ground pepper 2 pounds trimmed skirt steak, cut crosswise into 4- to 5-inch pieces 12 warmed corn tortillas, for serving Shredded carrots, pickled jalapeños and chopped white onion, for garnish 8

November 2016 LIFE IN OUR FOOTHILLS

• In a food processor, combine the cilantro with the red onion, serrano chile, garlic, lime juice, 1 tablespoon of olive oil, Worcestershire sauce, mustard and a generous pinch each of salt and pepper. Puree until nearly smooth. Scrape the marinade into a large resealable plastic bag. Add the steak pieces and turn until well coated. Seal the bag and refrigerate for at least 3 hours or overnight. • Remove the steak from the marinade and let stand at room

temperature for 15 minutes. • Light a grill or preheat a grill pan. Brush the steak with oil and season with salt and pepper. Oil the grill grates and grill the steak over high heat, turning once or twice, until lightly charred outside and medium-rare within, 5 to 6 minutes. Transfer the steak to a carving board, let rest for 5 minutes and slice across the grain; serve with the tortillas, garnishes, pecan-chipotle salsa and limes.

In Good Taste

THE PECAN-CHIPOTLE SALSA Yield: 1 cup, can be made up to five days in advance 3 dried chipotle chiles [small, purplish-red], whipped clean and stemmed ½ cup pecans, coarsely chopped 2 tablespoons olive or vegetable oil ½ cup finely chopped white onion 1 medium garlic clove, finely chopped ½ teaspoon kosher salt • Preheat a dry small pan over medium-low heat and toast the chiles, turning them over occasionally, until they have puffed up and blistered in spots, 3 to 5 minutes. Transfer them to a blender along with ½ cup of water. • Preheat the oven to 350⁰F and toast the pecans in one layer on a baking sheet, shaking once or twice, until they are two shades darker and very fragrant, 5 to 8 minutes. Transfer them to a blender. Blend the mixture to form a slightly chunky puree, gradually adding more water if necessary to blend. • Wipe the small pan clean, add the oil and set the pan over medium heat. When the oil shimmers, add the onion and garlic and cook just until the onion is translucent and soft, about 2 minutes. Add the blended mixture to the pan, then pour 1 tablespoon of water into the blender to loosen the remaining puree and pour it into the pan. • Add the salt and let the mixture come to a strong simmer, stirring constantly, then turn off the heat. Let the salsa cool, then season it to taste with more salt. LIFE IN OUR FOOTHILLS November 2016

Foothills Featured

Sneak Peek at Missildine’s Photos by Kirk Gollwitzer Upstairs Artspace sponsored a sneak peek fundraiser event Sept. 30 at the Missildine’s building on the corner of Trade and Oak St. A lengthy renovation project undertaken by Scott Lane, the Missildine’s, Bank and Jackson buildings are now open for business. 1. Jessica Gilbert, Alexia Timberlake Boyd, Gayle Lane, Lydia Juenger, LJ Meyers. Scott Lane, Elizabeth Nager, Bailey Nager 2. Alan Leonard, Marianne Carruth, Susan Leonard, Jim Peterman, Pat Strother 3. Cindy Viehman, Pete Viehman 4. John and Ann Gargiulo 5. Jessica Gilbert, Alexia Timberlake Boyd 6. David Ward, Lane Robbat 7. Emily Clark, Dale Musselwhite 8. Michelle Souli, Michelle Deudne

November 2016 LIFE IN OUR FOOTHILLS

Foothills Featured

9. Sofia Dow, Adam Marcello 10. John Gargiulo, Beau Menetre

11. Dean Trakas 12. Lydia Juenger, Patti D’Arbanville

13. Bailey Nager, Elizabeth Nager, Will Behrends, Charlotte Behrends, Jeff Byrd, Emily Clark

14. Patti D’Arbanville, Beau Menetre, Deborah Fitzgerald, Ashley Menetre

15. Bill Crowell, Sandra McCormack, Gayle Lane LIFE IN OUR FOOTHILLS November 2016

Foothills Featured

Green Creek Community Celebration Photos by Pat Salomon The Green Creek Community Center held a Community Celebration Saturday, Oct. 8. Residents of Green Creek and beyond were invited to the grand opening of the new walking track extension, a kids’ obstacle race, music by the children from PACJAM (Junior Appalachian Musicians) and free food. Construction of the walking track and the celebration were made possible by a generous grant from the Polk County Community Foundation. Elizabeth Nager, CEO of PCCF, officiated at the ribbon-cutting ceremony for the new track. Later, 28 kids divided into four groups, conquered the rigors of the obstacle race, and the young Junior Appalachian Musicians, led by Green Creek’s own Phil and Gaye Johnson, treated the crowd to old timey music. The healthy food by Cinda Austin was deemed delicious.

November 2016 LIFE IN OUR FOOTHILLS

Foothills Featured

Art Trek Preview Party Photos by Mark Schmerling An opening preview party was held at Upstairs Artspace Sept. 23 to kick off the popular ArtTrek Open Studios weekend, a self-guided tour of 19 artistsâ&#x20AC;&#x2122; studios throughout Polk County and Landrum.

1 1. David Edgar and Janet Orselli

2. Kirk Gollwitzer and Lydia Juenger 3. Soule, a gallery assistant

4. Eun-Sun Lee and Lynda Evans 5. Maureen and Ken Miller of Tryon

LIFE IN OUR FOOTHILLS November 2016

edible

Newman’s Restaurant

AN WORK OF ART

Newman’s Restaurant at The Orchard Inn

November 2016 LIFE IN OUR FOOTHILLS

Newman’s Restaurant

WRITTEN AND PHOTOGRAPHED BY STEVE WONG

oing to dinner at The Orchard Inn should begin long before you sit down at the white-linen table, overlooking the majestic wooded scenery just one mile from the quaint mountain-top town of Saluda, N.C. It should be that special occasion, that anniversary, that get-away, that secret rendezvous that you savor in your mind for days in advance. The food may be what you originally came for, but along the way, you realize the food is actually the climax of a love story you’ll have at The Orchard Inn. It is something you don’t want to rush, you want to enjoy every moment, even the time you spend driving either up or down the winding Saluda Grade. Take it slowly and enjoy the journey, the dappled sunlight, the cooler breezes, the fresher air. Like a patient lover of all things refined, you’ll be welcomed and received, and made to feel oh-so-special. It is impossible to experience Newman’s Restaurant without experiencing The Orchard Inn. They are forever intertwined, one giving gracious shelter, the other giving nourishment prepared from the best and freshest ingredients found within the Carolina Foothills, prepared by a reserved young man who is called “an artist” by those who know him best. Who cares what exactly is on the menu, you know it will all be over-the-top tasty, every baby veggie still firm and bright bursting with natural flavor, every careful smear of truffle oil, every tidbit of something you just aren’t sure what it is. Sometimes, not knowing exactly what you are eating is part of the pleasure.

You can’t see The Orchard Inn from the road, the Saluda Grade. Look for the unassuming sign ensconced in manicured greenery and take the one-lane graveled driveway just far enough into the woods for total seclusion. The curvy driveway is lined with old-growth woods and a scattering of mophead hydrangeas, altheas, and hostas. Will you stay in the historic inn, in the one of the cozy upstairs rooms once occupied by a retreating employee from Brotherhood of Clerks for Southern Railway that built the inn 1926? Or will you stay in one of the outlying cottages and be afforded a higher degree of privacy? If you are there just for dinner, you’ll be greeted by either the hostess or one of the owners, Marc or Marianne Blazar, and treated to some

pre-dinner nibbles right from the backyard garden, a concocted cool drink, or, if you like, something a little stronger to take off the edge. Chill before you sit down to dinner. Explore the side deck and look far off into the distance, find a seat on the porch, and say “hey” to who’s coming and going, or engage other guests in light conversation in the large main room furnished with an eclectic collection of antiques and art. Two resident Boxer bulldogs will come by to sniff you. Newman, the Siamese cat and restaurant’s namesake, is likely to pass by, too. Lose yourself in the inn’s casual comfort, and don’t worry: When dinner is ready, they’ll find you. My wife and I were so fortunate to be among those staying a recent Saturday night. We spent several hours just

LIFE IN OUR FOOTHILLS November 2016

Newmanâ&#x20AC;&#x2122;s Restaurant

November 2016 LIFE IN OUR FOOTHILLS

Newman’s Restaurant wandering about, enchanted by Marianne’s exotic Venetian accent as she told the inn’s story. As I was there to experience and write, I felt obligated and privileged to spend time with the chef, Stuart Partin, a South Carolinian gone rogue from his downhome upbringing. He’s traveled far and wide, and along the way gained an instinct for what worldly people with discriminating palates like to eat. When it comes to food, this guy is the bomb of locally sourced − preferably grown by himself in the inn’s backyard garden − ingredients. That bomb explodes in the kitchen and the fallout is gastronomical. This was the growing season and a few hours until dinnertime. Stuart was tending the fruits of his labor. There were pole beans, eight varieties of heirloom tomatoes, greens of every variety, sugar snap peas, carrots, beets, Australian cucumbers, Mexican cucumbers, Ronede De Nice squash, but the parsley was gone, chewed off at ground level. One of the Boxers had decided he needed fresher breath. Oh, well, Stuart is the kind of guy who goes with the flow. He had plenty of other options. Some of his beds were filled with seedling sprouts, growing for later in the season. It takes a lot of water, time, and labor to grow organic veggies for Newman’s guests, but that’s the way Stuart likes it. This was his calm before the storm, time to get back to nature, to remind himself where it all comes from. As we continued to tour the 4,000-square-foot garden, Stuart pointed out that at some point in the inn’s history, this terraced hillside had been a small vineyard. The garden was maintained and organized but not manicured to perfection. Like all the grounds at the inn, there was a bit of casual unkemptness, giving it a level of “let your hair down” comfort. Most of the plants had been grown from select seeds that Stuart had personally sought out from specialty companies. He tends toward the unusual, the exotic, the unheard of, or at the very least, the not common varieties. He admitted to feeling a bit privileged to have complete control of the garden, and he appreciated the confidence that Marc and Marianne had granted him. Little did he know, both Marc and Marianne had said they felt privileged to have Stuart, who they consider to be “an artist” in the kitchen. The afternoon was waning and dinner guests would be arriving soon, and the mood of the inn was picking up from a casual lull to a perky anticipation. It was time for Stuart to head to the kitchen. I followed. The sous-chef and serving staff LIFE IN OUR FOOTHILLS November 2016

Newman’s Restaurant

were already in gear, hustling about between the kitchen and the dining room. Not a big kitchen, they dodged and bobbed around each other, coming and going with glassware, napkins, and the ingredients for the pre-dinner nibbles. All was well under way and under control. Ever thoughtful, Marianne asked if I would prefer to eat at the moreprivate Perry Como Table or in the main dining room along the backside of the great room. Despite the Perry Como Table’s celebrity status, we opted to be the center of attention and took a table with a panoramic view of the rolling countryside. There was seating for as many as 45 guests with tables for two, four, or more all with fresh flowers and candles. Tonight’s 18

November 2016 LIFE IN OUR FOOTHILLS

menu was Prix Fixe, meaning for the fixed price of $59 per person, there would be four courses with three to six choices within each. The inn’s wine list, something Marc takes great pride in, is extensive and well thought out. If you’re splurging, ask to see the “Exceptional” wine list. For my first course, I chose the salad, and my wife chose the Burrata (Italian cheese) plate, and we both wondered what we might be missing by not choosing the chilled beet soup with crème fraiche, bacon, roasted beets, sunflower seeds, and basil cracker. This would be a dilemma we would face throughout the entire meal. As an avid salad eater, I was most pleased with the buttercrunch lettuce, red Russian Romaine, Arugula, spinach,

Simpson lettuce combination with peaches, cucumber, toasted pecans, pickled beets, goat cheese, and a peach and rice wine vinaigrette. I was quite glad that each bite was a singular delight, so unlike most salads where each bite is exactly the same. My wife’s cheese plate introduced us to Burrata, an Italian combo of soft mozzarella and cream that was light and a welcome reprieve from the richness of the other items it came with, the star being the duck prosciutto that was cured by Chef Stuart. Thankfully, only a very small portion of the prosciutto was served for its richness was off the chart. The same can be said for the raisin membrillo that was tempered with fresh strawberry. The pickled shallot gave the plate a nice tart

Newman’s Restaurant contrast as you might expect. But the standout for us was the grilled marinated carrots. So many times, carrots are just okay, but these – marinated slices, grilled, and served cold – got our attention. Tender but not mushy, infused but not overwhelmed, these gourmet carrots retained their true flavor and made fans of those who have for so long considered carrots to be a vegetable of the last resort. We had four choices for the second course: trout, squash blossom, shrimp, and baby artichokes. I ordered the grilled Gochujang pepper marinated North Carolina shrimp with lemon risotto, crustacean nage, Nasturtium foam, sugar snap peas with borage. I like spicy food, so when I was told the Gochujang pepper is a Korean fermented condiment made with chili peppers, I was intrigued. The fantail shrimp were excellent, of good size, and had a kick, especially when paired with the lemon risotto, which was surprisingly light, flavorful, and unique. It all sat on a seafood reduction sauce, a bit of Nasturtium (the edible peppery flower) foam, a few sugar snap peas and some Borage, which is a Mediterranean blue star-shaped flower that tastes like sweet cucumber. My wife chose the tempura fried squash blossom with grilled marinated carrots, parsnip puree, roasted baby chioggia beet and aged balsamic. As born and bred Southerners, we had only heard of eating squash blossoms, and found them it to be delightfully light and filled with gooey herbed cheese. We ate the stem and all. Adding touches of new flavors were the parsnip puree and roasted baby chioggia beet, which is an Italian heirloom vegetable. Very small; very tasty. And the balsamic vinegar gave just a tad of zing. The main course offerings: beef tenderloin, poussin ballotine (stuffed chicken thigh), duck confit, scallops, lamb chops, and flounder. Each of these entrees would come with exotic accompaniments and suggested wines. At this point, I was looking for something a bit more basic and chose the hickory smoked bacon-wrapped beef tenderloin with parsnip puree, sautéed swiss chard and lacinato kale, roasted beet, asparagus, roasted mushrooms with a demi-glace. It was the perfect choice for me. The meat was cooked to my personal perfection and to prevent any surprises, it was cut right in half to demonstrate the doneness to order. The combo of chard and kale was a good mixture of cooked greens that provided some earthy bitterness, and the single beet, asparagus spears and scattering of mushrooms LIFE IN OUR FOOTHILLS November 2016

Newman’s Restaurant were just enough to make me have second thoughts about dessert. My wife ordered the chicken, aka spinach-stuffed poussin ballotine, with grilled baby artichoke, carrot puree, sugar snap peas, grilled carrot, and porcini mushroom jus. This was not a simple plate of food. The stuffed chicken thigh could certainly hold its own against any rival. And although the other individual elements were small and few, together they ganged up on the chicken competing for attention. When everything is extra special, every bite is an adventure. It was almost too much of a good many things. Not the biggest eaters in the world, my wife and I were by now about to our limits. The idea of dessert was daunting, but we opened wide and went for the vanilla bean panna cotta with white chocolate, pistachio and lavender gelée; and the chocolate espresso crème brulee, with pecan biscotti, strawberries, topped with the lightest, airiest whipped cream ever. The panna cotta was another new experience for me. It is an Italian dessert of chilled and molded cream, sugar, and gelatin. The white chocolate morsels, and bits of pistachio and strawberry slices, created a sort of trail on the plate, leading to the panna cotta. It was the lavender gelée that got our attention. Sitting atop the mold, this thin layer of gelatin was just a strange and wonderful hint of English lavender. It tastes like it smells: elusive and alluring. The crème brulee was much heavier and richer. The thin layer of torched crispness was like a lace of caramelized sugar, covering a creamy darkness. However, those deep flavors were offset by fresh strawberries, the simple biscotti, and, again, a whipped cream that I’ve never thought could be so light. Like all great moments in life, a visit to The Orchard Inn and a meal at Newman’s are experiences to be remembered. Universally, The Orchard Inn gets five-star ratings from Google, TripAdvisor, Yelp, and BedAndBreakfast.com. In my mind’s eye, I see the grand yellow two-story house with a slatestone walkway bordered by old boxwoods. I know that it welcomes me as no other place can. And as I imagine sitting at the small table looking at the wonders of nature, I anticipate the server gently placing an edible work of art before me. It looks too good to eat, but somehow I’ll manage. I tell myself to go slow, but I know, once I take that first bite, there’s no stopping the inevitable: indulgence with no regret for leaving nothing behind. • 20

November 2016 LIFE IN OUR FOOTHILLS

American Association of University Women

AMERICAN ASSOCIATION OF UNIVERSITY WOMEN Tryon branch nears 30-year milestone

Beth Laughridge, Shirley Elliot, Gayle Lane, Lillie McCain, Carolyn Hicks, Becky Collins, Cathy Brettman, Jo Myers and Priscilla Yeager (not pictured: Judy Irving) make up the board of the Tryon Area branch of the American Association of University Women.

WRITTEN AND PHOTOGRAPHED BY MICHAEL O’HEARN

hen the American Association of University Women convenes for their first annual meeting in the fall of 2017, the organization’s local branch will have a milestone 30-year anniversary to celebrate. Founded in 1987, the AAUW Tryon branch’s goal was to send girls from Polk County High School and Landrum High School to a sum-

mer college experience at Clemson University. Peggy Woodward, now a resident at Tryon Estates in Columbus, was instrumental in creating the Tryon branch with two of her friends, Patricia Fiol and Mary Huddleston. “Me and two of my other friends decided we needed a branch down here, as we were driving up to Hendersonville to a larger branch. We had to have 25 members to be sanctioned

by the national organization,” Woodward explained. “Tryon and the area have a lot of college-educated women so it wasn’t hard to find 25 members. We used to have 150 members at one point, but now it’s so hard for people to carve out time for another activity.” The organization’s mission is to advance equity for women and girls through advocacy, education, phiLIFE IN OUR FOOTHILLS November 2016

American Association of University Women

The Tryon Area Branch of the AAUW has approximately 45 members in a national organization that has more than 170,000 members and 1,000 local branches. Peggy Woodward, Patricia Fiol and Mary Huddleston chartered the local branch in 1987. The Tryon branch will be celebrating their 30-year anniversary in 2017.

Author Michel Stone talks about her upcoming book “Border Child,” coming in early 2017, at the Porcelain, Poetry and Prose Tea event at Sunnydale on Oct. 15. The tea is the only fundraiser held by the Tryon Area Branch of the AAUW and raises money for two female high school juniors to go to Clemson University for a week of immersion studies. 22

November 2016 LIFE IN OUR FOOTHILLS

Judy Irving, treasurer of the Tryon Area AAUW, speaks to members of the branch during their September meeting and urged women to get the vote out during this year’s election, which is highlighted as one of the branch’s top issues this year.

Tryon American Association of University Women President Priscilla Yeager addresses the group at their first meeting of the year at Tryon Presbyterian Church in September. Yeager said the organization is all about “giving a fair shake” to women when it comes to social, financial and educational equality.

American Association of University Women

About the AAUW The AAUW, founded in 1881, is the nation’s leading voice for women and girls and encompasses issues ranging from educational and social to economical and political. According to the national AAUW website, the nonpartisan and nonprofit organization has more than 170,000 members, 1,000 local branches and 800 college and university partners. The organization has also awarded $3.7 million in fellowships and grants to support 241 women in their professional and academic careers. For more information on the Tryon branch and to join the association, contact Priscilla Yeager, AAUW Tryon branch president, at 828-894-6327 or visit aauw.org/membership.

lanthropy and research, according to president Priscilla Yeager. “The national organization was founded in 1881 by a group of like-minded women who wanted to see what they could do to raise the status and plight, I guess, of women and promote equity for women in terms of education and gender equity,” Yeager explained. “We also have scholarships for two girls for a summer camp at Clemson.” The organization, which is open to both women and men who hold at least an associate degree from a regionally accredited college or university, holds meetings on the fourth Monday of each month in the fellowship hall of Tryon Presbyterian Church, according to Yeager. Each year, the AAUW holds one fundraiser. This year, the sixth annual “Porcelain, Poetry and Prose Tea” fundraiser at Sunnydale featured authors Michel Stone and Katheryn Quigg. Yeager explained this fundraiser raises the money necessary to sponsor two rising juniors from Polk County High School and Landrum High School to go to Clemson for a week each summer. “The tea is AAUW’s only fundraiser and supports scholarships for our young women attending the Clemson Summer Scholars program,” Yeager said. “The program offers a challenging academic summer experience for selected gifted rising juniors from our local high schools.” This year, juniors Grace Valentine, from Landrum High School, and Melanie Metcalf, from LIFE IN OUR FOOTHILLS November 2016

American Association of University Women

Each year, the Tryon Area AAUW gives a scholarship to two female juniors from Polk County High School and Landrum High School to experience a week of college at Clemson University that includes full immersion and classes in the student’s area of course interest. Melanie Metcalf, PCHS junior, and Grace Valentine, LHS junior, spoke to the Tryon AAUW in September about their experiences at Clemson.

Carolyn Ashburn, Cathy Brettman, Donna Southworth, Terry Catalano, Inglis Sellick and Patricia Gass enjoy the recent Porcelain, Poetry and Prose Tea.

Polk County High School, received the Clemson summer experience scholarships. Metcalf talked about her experience in the human oncology program during the AAUW’s first meeting of the year in September. “I was really interested in the human oncology and genesis program because my father had cancer,” Metcalf said. “It was just something really 24

November 2016 LIFE IN OUR FOOTHILLS

important to me. My professor there was a cancer survivor of 11 years, and I enjoyed learning about cancer and how to kill cancer cells and various treatment options. I also enjoyed the environment that was there and the friends I made.” Beth Laughridge, a member of the AAUW, works with the Clemson Scholars program that gave Metcalf

and Valentine the opportunity to go to the university for a week of immersion in college life this past July. Laughridge said this program is especially important for rising female juniors to determine what they want to do with their futures. “We’ve been sending girls down since the 1990s, I think, and we raise the money to send these girls. We

American Association of University Women used to be able to send more, but the cost has gone up so much that we can only send one girl from each school in each county now,” Laughridge explained. “The purpose was to give young women an opportunity on a college campus to experience not only the campus, the college campus experience, but also be totally immersed. A lot of it used to be mathematical, the science, but it has expanded a little bit more now and you can see all the courses they offer on the Clemson website.” Laughridge said both schools pick the girls they want as candidates for the program as a scholar. The girls would then register for their courses like a normal college student while the AAUW provides the tuition for a week. Through their annual fundraiser, Laughridge said the Tryon organization branch generates as much as $3,000 for these students. “The girls who have come back have done amazing things,” Laughridge said. “There were twin girls who went to Wake and were able to do research there as undergraduates and were able to present it. We pay for a week’s study, and it’s total immersion, and in the beginning women weren’t really involved with science but that’s changed now. It certainly gives them the insight to choose their courses, and it’s a very positive program.” Aside from providing young women with the opportunity to receive education through a university, the AAUW also ensures women of low income have affordable housing. AAUW chairman Judy Irving said the group is looking forward to a presentation from Jim Yamin in November, about ways to help provide affordable housing to women of low income. “He’s done about 16 or 17 projects so far. He obtains the land and, if he has to do zoning changes he does that as well,” Irving said of Yamin. “He hires the builders, contractors and architects and one thing he told me is that with this affordable housing, there is a disproportionate number of women who rent so it really is an advantage for women of low income or single parent women to have this kind of housing.” The overarching goal of the AAUW, according to Yeager, lies within ensuring women are given a fair chance. “Just trying to give women a fair shake through education, philanthropy, advocacy and research is our goal,” Yeager said. “Anyone with a college degree can join, even men. One of the interesting things about the AAUW is that they, in 1921, bought a gram of radium for Marie Curie so that she could continue her research on X-rays. That’s pretty amazing.” •

Trusted in the Industry. Rooted in the Community. • SINCE 1931 •

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Www.IandrumAntiquesFurniture.com LIFE IN OUR FOOTHILLS November 2016

Country Living

Life

CREATING QUALITY OF

WRITTEN BY GILLIAN DRUMMOND

he environment around us affects our mood, attitude, outlook on life and our relationships with family and friends. It also improves our productivity and energy levels. Creating a beautiful, functional environment in which to live our lives is not just about impressing your guests and surrounding yourself with fashionable furnishings. It is about creating a space where you feel relaxed, comfortable, organized and at peace. It is about expressing who you are and how you want to live your life. Lately, working with some real estate agents to stage houses for the market and by going online to see what is on the market and what is selling, has given me the opportunity to see how many people live. It has been an eye opener. It is not about money and how large your house is or how expensive it is. It is all about creating an atmosphere of beauty and functionality so that you are leading a life of comfort, peace and tranquility, or to have a festive home to entertain in. You want to create a home that you are proud of and want to share with friends and family. A professional interior designer can truly improve your quality of life. Over the years, I have witnessed the 26

November 2016 LIFE IN OUR FOOTHILLS

Interior design by Drummond House, photography by Grace Seidman Photography

positive changes that good design has brought to my clients. Does this sound too good to be true? Below I have listed the answer to this question. Creating a comfortable, relaxing environment Families and busy professionals need a space where they can unwind, but many people aren’t sure how to go about creating a restful and harmonious space. I consider everything from the placement of furniture to the colors impacting your space, to create a relaxing environment which is balanced, comfortable and properly proportioned. Improving organization and making the space functional Designers take the time to understand your lifestyle, and then they create a space that fits you. They bring organization and order to your home, including creative storage solutions. They create a space where there is a place for everything. Having a home that is neat and well organized not only makes your home more comfortable and inviting, it also works as a tranquil haven. I know what questions to ask to understand how you live and what you need. Good design is not just beautiful, it is functional and it suits your lifestyle.

Safety Designers also give considerable thought to creating a space that is healthy and safe. I am concerned with your well-being, not just aesthetics. I can also create a space with aging in mind. Your home will be safer and more comfortable. Designers create spaces that improve family time and family togetherness, but they can also create individual spaces suited to each member of the family such as children’s rooms that express their individuality, or a reading nook or library for a book lover. I have also been asked to design places for pets, such as a barn, a tack room or a special place to wash your dog. When each member of the home has personal space that is suited to them, everyone feels more comfortable. Working with a professional will ensure a beautiful house and make everyone happy to be at home. It will not necessarily cost you more than doing it on your own and I promise the outcome will be better. • For more information visit drummondhouseco.com, or contact Gillian Drummond at info@drummondhouseco.com or 828-859-9895.

LIFE IN OUR FOOTHILLS November 2016

Tryon Lindabury

Lindabury was copilot on missions during first tour.

‘WE’RE IN IT, LET’S WIN IT’ Tryon Lindabury reminisces on military service during the Vietnam War 28

November 2016 LIFE IN OUR FOOTHILLS

WRITTEN BY MICHAEL O’HEARN PHOTOS SUBMITTED BY TRYON LINDABURY

n preparation for Veterans Day this month, Tryon Lindabury sat down to reminisce about his military experiences, with one underlying theme in common: his honor in serving the United States of America. Lindabury, with a towering presence even at the age of 74 (he jokingly said he just celebrated his 47th dyslexic birthday on October 8), was a B-52 bomber pilot during the Vietnam War and is now retired. During a slideshow

Tryon Lindabury 1st Lt. Tryon Lindabury in front of decals showing number of bombing missions flown by this B52.

presentation, he showed photographs of his combat missions from Guam where he was stationed at Andersen Air Force Base on his first tour of duty. A native of St. Louis, where he was raised until he was 13 years old, Lindabury said he is named Tryon because his grandmother’s maiden name was Gertrude Belle Tryon. He added that while the Royal Governor of the Carolinas had no direct descendants, the Tryons from which he is descended were a part of the same family. Ironically, he now lives approximately 10 minutes from Tryon at Tryon Estates with his wife, Anne, in Columbus. He and Anne married on April 24, 1965 in Augusta, Ga. while Lindabury was still in Air Force training at Moody Air Force Base in Valdosta, Ga. According to Lindabury, Anne was a Good News Club teacher, Sunday School teacher, executive secretary, freestyle canoe instructor, national newsletter editor for Freestyle Canoeing and four-time national champion in freestyle canoeing. “My first tour of duty after coming out of pilot training at Moody Air Force Base was to learn how to fly B-52 bomb-

ers at Castle Air Force Base in California,” Lindabury explained. “That lead to my first actual permanent duty station which was down in McCoy Air Force Base in Florida – Orlando -- and that base has since been closed. I was in the very first contingent of bombers that was sent over to fight in the Vietnam conflict and so I was still a copilot at this time.” Lindabury flew with the Black Eagles outfit while stationed in Guam on temporary duty with the 306th bomb fleet out of Orlando. Lindabury being a jokester, said with a laugh that the nickname for the B-52 bombers was “B.U.F.,” otherwise known as the “Big Ugly Fellow.” Each B-52 had tip tanks that held more than 3,000 gallons of fuel and weighed 450,000 pounds fully loaded with 108 weapons at takeoff. “The B through D models of the B-52 were known as the ‘Tall Tail’ because they had very tall tails, and when they went to the G and H models, they cut off about 20 feet off the tail to 40 feet,” Lindabury said. “There were some different adjectives used in there, and at the time it was the largest aircraft flown in the United States as part of the Air Force and it was LIFE IN OUR FOOTHILLS November 2016

Tryon Lindabury

Bird strike during take off shattered pilotâ&#x20AC;&#x2122;s forward facing windscreen.

Above: Mekong Delta, South Vietnam from 35,000 feet. Right: Early morning contrails en route back to Guam.

November 2016 LIFE IN OUR FOOTHILLS

Tryon Lindabury

Honoring veterans for patriotism, service and sacrifice

Temporary bomb wing insignia flying B52 missions out of Guam.

Lindabury is pictured with his dog Rebecca, a certified therapy dog beloved by all at Tryon Estates.

According to Sara Staton, life engagement coordinator at Tryon Estates, a short parade and ceremony honoring the more than 100 veterans at the retirement facility will take place on Nov. 11, 2016 at 10:30 a.m. at the main entrance lobby flagpole. Tryon Estates is located at 617 Laurel Lake Dr. in Columbus. These veterans are welcome to attend and be in the Columbus Veterans Day parade on November 12 if their health permits. The Columbus Veterans Day parade, according to Bevin Corbin, will take place on Saturday, Nov. 12 at 10 a.m. and be hosted by The Patriots Salute to Veterans Association, a subsidiary of the Polk County Veterans Association. Corbin is the commander of American Legion Post 250 in Tryon. The parade will honor the more than 2,200 veterans living in Polk County.

a throwback to WWII with a gun sticking out of the tail of the aircraft, where a physical tail gunner would be used sometimes. There is only one known case where a B-52 gunner actually shot down anything.” Bomb-shaped decals were attached to the side of the B-52 Lindabury flew, and he said he had more than 150 bombing missions under his belt. “Subsequently, I went out and was assigned to the CH-3 helicopters and had a little more than 50 missions in those,” Lindabury explained. “This was almost all behind enemy lines, as I was working with Special Forces and Special Operations.” After eight years in the military as a captain and B-52 aircraft commander, from 1964 to 1972, Houston, Texas became Lindabury’s home where he went on to serve as a police officer for 30 years. When he left the police force, Lindabury was a senior police officer in rank holding a Master Peace Officer certificate from the State of Texas. “From the time I was a freshman in high school to the time I had graduated from Emory University with a military distinction, I had worked in Black Mountain every summer and I grew to love this area. When I retired, we started looking around and found ourselves at Tryon Estates,” said Lindabury. Lindabury said he has a history of military service in his family with his great grandfather, grandfather and LIFE IN OUR FOOTHILLS November 2016

Tryon Lindabury

Above: 500-pound bomb carried externally on wing. At left: Tryon Lindabury at his Tryon Estates residence.

father serving before him. His father served in the Army Air Corps during WWII, and was on a ship en route to Japan when the Japanese surrendered. Lindabury said he is unsure of where and when his grandfather and great grandfather served. Being in the military was not Lindabury’s first career choice, however. “I thought I was going to become a doctor and so I was in pre-med, and I thought, ‘Well, okay, as a backup plan I better have something going on,’” Lindabury said. “I joined the Air Force ROTC at Emory University and I took a full year’s worth of organic chemistry in six weeks. It was very concentrated and after that I said there’s no way I wanted to be doctor if I had to put up with this.” He ended up majoring in chemistry, history and political science because, like many college students today, he didn’t know what he wanted to pursue as a major. He originally thought he wanted to be a career political attaché, which he explained as being 32

November 2016 LIFE IN OUR FOOTHILLS

Tryon Lindabury

“Our generation had the phrase, ‘We’re in it, let’s win it.’ I think that once you commit troops of any nature into a conflict, your government should back them to the hilt.”

– Tryon Lindabury

like a liaison between an ambassador in the country he would be serving in, and his particular branch of service. “You were just representing your branch of service in a foreign government,” Lindabury said. “If they ended up with the questions, you would be the one to answer them. That never worked out as I got out because I was offered a regular commission as opposed to a reserve commission. With a regular commission, which I accepted, there was no termination date. With a reserve commission, you had a 20 year date that was set even when you signed up so you knew exactly when you were going to get out of the Air Force.” Although he had accepted the regular commission as a career pilot, Lindabury said he only spent eight years serving in the Air Force because he felt he had spent too much time overseas. “I spent more than two years overseas, being forced to do what these young men are being forced to do today,” Lindabury explained. “You get to rotate over, come back, rotate over, come back. The first Christmas my wife and I observed together was on our fifth Christmas because I was always overseas. Sometimes it was six months, sometimes it was two months and, of course with helicopters, it was for a year.” Overall, Lindabury said he felt proud to serve in the Vietnam War for eight years. “Our generation had the phrase, ‘We’re in it, let’s win it.’ I think that once you commit troops of any nature into a conflict, your government should back them to the hilt,” Lindabury said. “The term used during the Iraq invasion was ‘shock and awe’ and that was the idea that you went in with overpowering force and ended the thing. Unfortunately, today that’s not the way we do things. We send 100 troops here and 100 troops there and we just keep escalating it. That’s what happened in Vietnam, exactly. Lyndon Johnson felt like he had to OK every mission, and it was no wonder we never really hit anything. We tore up a lot of territory though.” •

Tony Walters Barbara Claussen We are your real estate team with a total of 55 years experience from Berlin to Nova Scotia to our beautiful Carolina foothills.

CLAUSSEN WALTERS, LLC www.claussenwalters.com Tony’s cell 828 713-1818 Barbara’s cell 828 989-0423 LIFE IN OUR FOOTHILLS November 2016

Question & Answer: Zach Ollis Zach Ollis, like Morris the Horse, is at the center of all of the townâ&#x20AC;&#x2122;s activities as town manager. Ollis, a graduate of Appalachian State with a degree in communication, came to Tryon from Wilsonâ&#x20AC;&#x2122;s Mills, a town outside Raleigh with a population of approximately 2,500.

November 2016 LIFE IN OUR FOOTHILLS

“ON THE CUSP OF SOMETHING GOOD”

Question & Answer: Zach Ollis

Tryon’s new town manager shares thoughts on his new home

INTERVIEW AND PHOTOGRAPHS BY MICHAEL O’HEARN In August, Tryon welcomed a new town manager by the name of Zach Ollis, 30, an Appalachian State graduate with an undergraduate degree in communication and a master’s in public administration. He arrived from a slightly larger town, Wilson’s Mills, located outside of Raleigh, N.C. Ollis officially began in Tryon August 15, and said the experience has been good in terms of working in a beautiful and busy town that he said is bursting with character. Ollis talks about how he got to this position and his ideas for the town going forward. How has the experience been so far since you started in August? It’s been good so far. I’ve worked in a larger town with about 2,500 people but it wasn’t as busy as Tryon. It’s a beautiful town and, once it cools off, I’ll be able to walk to work more. It’s interesting because there aren’t many small towns that have what Tryon has. When you really break it down, you’re not going to find small towns with a movie theater and a fine arts center. It’s a great place to be.

Visitors to the town and residents of Tryon can visit Ollis in his office at Tryon Town Hall.

some hands on stuff and maybe look around to make us more efficient. It’s all about making the town better and providing a better level of service to the citizens.

You graduated from Appalachian State? Yes, I did get my undergraduate degree in communications and after What is your outlook for the town and what would you like to do for it? that I ended up working at a homeless I want to watch the town grow and shelter. It’s an 18,000 square foot facility and I can’t remember my title but it maintain some of the history that has made it great to begin with. But for the was something like shelter manager. It had 100 beds and fed 300 people a day. town I want to bring stability to my I did that while I was in grad school. position. I feel I can come in and do

I went back to Appalachian State for grad school and ended up working full time and going to grad school full time. I ended up working in Wilson’s Mills and then ended up here. Do you feel like your experience at the homeless shelter prepared you for working as town manager? Oh, yeah. One of the biggest things about working at the shelter is that you’re providing services and housing to more than 100 people a day and feeding over 300 people three times a day in one of the worst crises of their lives. These people are stressed all the LIFE IN OUR FOOTHILLS November 2016

Question & Answer: Zach Ollis time and the emotions are at a peak and it’s a really rough place. I learned how to stay calm during chaos, and communication skills. Basically, just how to talk to people, how to treat people and how to look at something through someone else’s eyes. Someone may call in to complain about a sewer system, and for me, it could be very easy to say that it is a phone call to pass on to someone else but in reality this is someone’s house that they live in and it’s someone’s life that is getting interrupted. The shelter prepared me a lot in life. When the weather cools down, you said you wanted to be able to walk to work. Is fitness a big aspect of your life? Yes, I used to work out every day but since I’ve been here I’ve slacked off. I love being outdoors and like to fish, stay outdoors and do a lot of hiking since I went to App. I’m definitely into fitness, and this is a great place for it as this is a great location in the mountains not only for kayaking, fishing, fly fishing, hiking, hunting and it’s all out here. Very few small mountain towns have something like this and I think there’s a lot of growth here when you look at the

November 2016 LIFE IN OUR FOOTHILLS

Part of Ollis’s job as town manager is to interact with the many business owners in Tryon like Michaila Cowles, owner of Huckleberry’s restaurant at St. Luke’s Plaza.

bone structure in terms of shopping and tourism. People complain about towns growing and dying, but towns evolve and I think Tryon is going through an evolution right now. Towns are like a living and breathing entity and you can watch it change over time. I think we’re on the cusp of something good. •

Much Ado

TURKEY TROT Preventing a Thanksgiving Day Massacre WRITTEN BY STEVE WONG y son’s bedroom is now my home office, with Godzilla standing guard in the corner, beloved stuffed Puppy perched high and protected, and ceiling-to-floor glass windows on two out of four walls. My Mac and I spend a lot of time there, researching, organizing, writing via the information superhighway. For many hours, the only sound in the house is my typing… unless you count the voice in my head that screams, “Do more, faster!” People who stay in this room compare it to sleeping in a treehouse

because there are a lot of trees close to the windows. It is place where hightech communications are shaded by Mother Nature. It always freaks me out when I’m deep in thought writing this column and some bird, usually a cardinal, does a kamikaze: flying full speed into the double-pane glass, breaking its neck in a head-on collision. Boom! My train of thought is now a wreck, and I walk outside to find another dead bird beneath the window. Thankfully, my dogs have no interest in dead birds. They are more interested in killing a few birds, most

notably a rafter of wild turkeys that has teased them since spring. Seeing wild turkeys near my home is common. In the spring, I’ll see a Tom or two with a gaggle of hens making their way through the fields and woods in search of food. Soon, I’ll see them with a dozen or so chicks in tow. Admittedly, that is a cute and wholesome sight: little fluffy chicks scurrying to keep up with their moms and dads. Throughout the summer, I watch them grow. As the jakes and jennies grow up, the older gobblers and hens relinquish their parental LIFE IN OUR FOOTHILLS November 2016

Much Ado

duties. By late summer, most of the grown-ups are gone (who knows where) and it’s just the remaining young adults strutting across the road or gathering in my garden to feast on cucumbers and tomatoes. Little do they know that Thanksgiving plans are in the making. Now, I’m not a hunter, so they have nothing to worry about from me. I get my easy-bake turkey from the Bi-Lo. But I have friends who are hunters and dogs that love fresh, wild, and young turkeys. Until I installed an underground electric dog fence, the turkeys kept their distance from my house for fear of canine attacks. My dogs have caught, killed, and eaten many wild turkeys over the years. Not any more. Recently, my dogs have learned that they cannot go beyond a certain 38

November 2016 LIFE IN OUR FOOTHILLS

perimeter in the yard. Wearing their red shock collars, if the dogs get close the perimeter, they get a warning beep. Get any closer, and they get a shock on their throats. They’ve learned their limits and so have the turkeys. Most mornings or evenings, I’ll be at my computer and will notice my dogs sitting silently on the deck, looking at something. Ears up, tails slightly swaying, heads following the progressive movement in the distance. They don’t bark. They just sit and watch as the turkeys march by about five feet from the invisible electric fence. Somehow the turkeys know they are safe from attack, and they seem to relish the fact that my dogs cannot get to them. They never hurry and often stop to peck at seeds and bugs. They seem unaware of the dogs, but the dogs

are very aware of them… just out of their reach… just beyond the shock… unconcerned that given battery failure there could be a Thanksgiving Day Massacre in the Carolina Foothills. As I exceed the word-count on this column, I am aware of the Turkey Trot happening just outside. From the comfort of my office, I see the daily visit of about 10 turkeys coming out of the woods into my yard. The dogs are watching patiently. We are all very aware of Thanksgiving this month and the Bi-Lo special of buy-one-get-onefree. A Butterball for me; a Butterball for the dogs, and the wild turkeys never know just how close they have come to crossing the line. • Steve Wong is a writer and publicist living in the Carolina Foothills. He can be reached at Just4Wong@gmailcom.

Markus Wullimann

MARKUS WULLIMANN Horticulture therapy gets a green thumbs up WRITTEN AND PHOTOGRAPHED BY VINCENT VERRECCHIO

LIFE IN OUR FOOTHILLS November 2016

Markus Wullimann

s a toddler, Markus Wullimann was dwarfed in the bright warmth and rows of his father’s greenhouse, about 50,000 square feet under glass at the foot of the Jura Mountains in Switzerland. Markus had no names then for the geraniums and the many flowering ornamentals that were the family business going back to his great grandparents. In his mother’s flower shop, there was a richness of color and fragrance but he had no understanding of how and why. It was simply a good place to be. Now after more than six decades, Markus, a registered horticultural therapist, reflects, “As a teenager, I can’t say I remember any particular passion for plants. Flowers were simply always part of who we were...who I was. We were a horticultural family growing for the Swiss market and flowers were our life. As the eldest son I accepted that I would carry on with the business. “There have been many chapters over the years. As one chapter ends, another begins, but in one way or another, they’ve all been about plants and growing.” As Markus answered questions about those chapters, I thought that the growth he mentioned could be interpreted as more than the transformation from pollen to seed and flower. There seemed to be a pattern of pushing boundaries: not only the literal borders of geography from To prepare a bed for adding more brassica rapa perviridis (same Asian Greens as along the wall), Switzerland to Atlanta, Kenya, and Markus Wullimann is hands-on with a four-pronged cultivator to aerate the soil, work in amendColumbus, N.C., but those of knowl- ments and fertilizer, and smooth for direct seeding or planting seedlings from trays. edge in breeding healthier plants; of accomplishments such as election as deputy of the Swiss canton of Valais; “There have been many chapters over and of purpose, such as the application of his horticulture expertise to the years. As one chapter ends, another help psychiatric patients. begins, but in one way or another, they’ve In 1979, an early chapter included all been about plants and growing.” a BA in horticulture from the Zurich University of Applied Science, 40

November 2016 LIFE IN OUR FOOTHILLS

Markus Wullimann

Named for the city of Cayenne in French Guiana, the cayenne pepper prospers in the warmth and moisture of nutrient-rich soil that Markus Wullimann carefully maintains.

The preference for pest control in the greenhouse under Marcus Wullimannâ&#x20AC;&#x2122;s care is the natural way: lady bugs for aphids, and shown here, a Black and Yellow Arigope Aurantia with its distinctive zigzag stabilimentum to control flying insects that would destroy produce.

With care, a tray of 128 cells yields about 100 viable Pac Choi seedlings. LIFE IN OUR FOOTHILLS November 2016

Markus Wullimann knowledge that was put to quick use with the opening of a second family greenhouse further west in the Swiss Alps. During that time, the family business reached out and touched most of Western Europe with its own cuttings and as a licensed producer of internationally recognized clean stock geraniums from Oglevee Limited, near Pittsburgh, Pa. “Europe was a tough competitive market...we had to have quality and got it the old fashioned way...no GMO...just slow careful breeding and cutting.” “Old fashioned” plant breeding could be as old as 11,000 years ago when a pioneering horticulturist first cut the pollen-bearing stamens from different lines of flowers and then brushed the stamens of one line over the stigmas of another line. The receiving flowers became the seed parents. Today, the goal is still to join the best traits of different flower lines into one improved line. Seeds are harvested and planted after a year. “It takes 20,000 to 30,000 crosses a year to come up with about seven new varieties.” As Markus explained plant breeding, I could sense, even after his years in the business, that there was still a sense of amazement at the natural wonder of it. Once seeds germinate and the plants mature, cuttings can be made, a process with nuances at every step from cutting a shoot, planting it in properly prepared compost, fertilizing, and more. “From a successful crossing to proMarkus Wullimann takes pride in the tray success rate and quality of his Brassica rapa variety duction quantities takes three years,” Minuet seedlings, more generally known as Chinese Cabbage. he said. In a subsequent chapter, Markus was recruited by Oglevee as general “Europe was a tough competitive manager in Atlanta because of his market...we had to have quality and got business experience and fluency in German, French, and English. He it the old fashioned way...no GMO... remembers a culture shock for he and just slow careful breeding and cutting.” his wife and four children when moving from the valleys of Switzerland to 42

November 2016 LIFE IN OUR FOOTHILLS

Markus Wullimann

Marcus Wullimann harvests his Asian Greens carefully by hand. He says, “I finally realized, that over time, plants had become more of a passion than a business.” The time spans from Switzerland to Atlanta to Kenya and elsewhere.

the most populous city in Georgia; where one of his major responsibilities was far beyond the beltline. “I was flying back and forth to a 55-hectare [5,920,151-square foot] greenhouse in Kenya. Part of my job was teaching 800 employees to grow millions of plants that could prosper in the cloudier European climates. We were making enough two-inch cuttings to fill a small truck for a daily drive to the airport.” The next chapter began after resigning as Oglevee R&D director and moving to the more serene foothills of North Carolina. “I finally recognized, that over time, plants had become

Environmental controls for the specific varieties of plants in the 3,500-square foot greenhouse are through-the-wall fans and a wall of water-filled coils and heat dissipating fins.

more of a passion than a business. I loved the nurturing, and came to believe that a seedling represents a more meaningful change than any I could have made as a business director in commercial flowers or as a Swiss politician...” Today, he is putting the horticulture he loves to work in ways he would never have predicted from behind a corporate desk. With handson, he is growing organic produce in the 3,500-square foot greenhouse of Beneficial Foods Grocery on the Adawehi campus in Columbus and caring for the many flowering ornamentals on the grounds. He is also

recognized by the AHTA (American Horticultural Therapy Association) as a registered horticultural therapist and has worked as an HTR with CooperRiis, a long-term residential program in Mill Spring for treating schizophrenia, PTSD, and other mental issues. Dr. Benjamin Rush, a signer of the Declaration of Independence and “Father of American Psychiatry,” was first to document the therapeutic benefits of fieldwork in a farm setting. Acceptance of HT modalities expanded significantly with the many WWII veterans. In 1973, Clemson University offered the first HT graduLIFE IN OUR FOOTHILLS November 2016

Markus Wullimann

Organic produce grown by Marcus Wellman can be found on the refrigerated shelves of the Beneficial Foods Grocery on the Adawehi campus in Columbus, N.C.

ate degree program. “The AHTA is now worldwide. Response in Japan is especially enthusiastic,” says Markus. At CooperRiis, Markus is currently facilities director with fond memories of having created the therapy gardens and working alongside patients. “Garden design depends on the patient. An elderly patient with dementia typically responds to a gentle garden of softer shape, shade, and water. For PTSD, an option may be a working plot producing tomatoes with benchmarks of progress. If there is a sensory impairment, a garden may have highly fragrant or even stinky blooms and hairy leaves. “I remember the survivor of a suicide attempt who had lost his business and family. Early on we were harvesting corn together and he complained, ‘I’m not paying all this money to pick your corn.’ Later, we sat shelling and chatting. He’s now back in business and recently confided, ‘shelling corn changed my life.’ I really liked hearing that.” From the enthusiasm in Markus’ smile, I’d conclude that after all his years in so many places, he is in a good place to be. • 44

November 2016 LIFE IN OUR FOOTHILLS

With a degree in horticulture from the Zurich University of Applied Science and a lifetime of practical experience, Marcus Wullimann really knows what he’s growing from front to back: Lactuca sativa variety Edor, Brassica rapa chinensis, Beta vulgaris variety Moneta, and Beta vulgaris vulgaris variety Bright Lights (or more commonly, lettuce, Pac Choi, beets, and Swiss Chard).

THANKSGIVING TRADITIONS WRITTEN BY JUDY HEINRICH PHOTOS BY DON WEST

rosted grass crunching underfoot, tri-color foxhounds swirling in anticipation, riders impeccably attired in formal dress, and the breath of waiting horses visible in the air as a robed clergyman offers his blessing of the hounds. This scene could have been painted in 8th century Europe or 17th century America. And it can be witnessed in person on November 24 at the Tryon Hounds’ annual Thanksgiving Day Blessing of the Hounds and Opening Hunt of their formal hunting season.

A Thanksgiving Day opening is a tradition shared by many US hunts, and Tryon Hounds has held theirs for 44 years. For 27 years the ceremony and hunt have been held at a property on Jackson Grove Road near Jackson Grove Methodist Church, at a hunting fixture long known as “Thanksgiving Hill.” In fact, the new owners of the property, Jenny and Alan Taylor, named it “Thanksgiving Hill Farm” in recognition of its special history. In addition to the blessing, the morning’s ceremonies include the distribution of St. Hubert medals to rid-

APPOINTMENTS

Hunt flasks often hold special recipes to share.

Blessing of the Hounds Riding hunt members await the hounds.

November 2016 LIFE IN OUR FOOTHILLS

Blessing of the Hounds

ing hunt members who have not yet received one from Tryon Hounds. St. Hubert is the patron saint of hunters. Joint Masters of the Hunt also award “colors” to riding members who have newly earned theirs, signifying that they are full members of the hunt.

Every hunt has its particular color, which is worn on the collar of a black hunting jacket and on the collar and lapel of a scarlet coat. Members are awarded their colors based on their time and skill in the hunt field, support of the hunt, and time spent

volunteering. Formal dress for the hunt includes black coats for women riders and scarlet coats for men. Those red coats are called “pinks” because, as the fable has it, they were first created by a tailor named Mr. Pinque.

LIFE IN OUR FOOTHILLS November 2016

Blessing of the Hounds

The Reverend Michael Doty gives the Blessing of the Hounds before members of the hunt and public.

Karl Alexander (mounted) and Rick Webel.

November 2016 LIFE IN OUR FOOTHILLS

Public Invited The public has always been welcome to enjoy the Tryon Hounds Thanksgiving ceremony, to watch the riders depart behind the hounds, and to follow the hunt by road. There will be hot chocolate and cookies for the children, and ham biscuits with champagne or port for the adults. The ceremony begins at 10 a.m. and the hunt usually starts around 10:30. But please note: if weâ&#x20AC;&#x2122;ve had lots of rain prior to Thanksgiving Day, check www.tryonhounds. com to be sure the hunt hasnâ&#x20AC;&#x2122;t been postponed!

Blessing of the Hounds

What’s in that flask?

Hunt flasks often hold special recipes to share.

It’s a foxhunting tradition to both carry and share a flask during a hunt, and many members pride themselves on their personal drink recipes. Here are a few from Tryon Hounds members. Roberta McKinney, Field Secretary and Second Flight Field Master: Our daughter Katie gave us a very nice bottle of Grahams 20-year-old tawny port, which we’ll share with the hunt field this season. When we hunt in freezing temperatures I go to “McKinney Mix II” – 2/3 Remy Martin VSOP Fine Champagne Cognac and 1/3 Apricot Brandy. Very smooth indeed. Nelson Minnick, Member: A Spanish liquor called “Cuarenta y Tres” (43). Martha Hall, Board Member and Hunt Staff: A favorite of my fellow Tryon Hounds riders: ½ Remy Martin and ½ Chambord Raspberry liquor (recipe courtesy of Kate Manno). Cheers! Dean McKinney, Joint Master and First Flight Field Master: 80 percent good brandy and 20 percent blackberry brandy. Best served in brisk weather and guaranteed to warm your toes and fight off the common cold. CeeCee Wilmanns, Member: It is a secret. A treat that’s sure to make you happy, with Southern flair. There is a bit of a warning with the first gulp. LIFE IN OUR FOOTHILLS November 2016

Blessing of the Hounds

Hunt and hounds prepare for departure.

November 2016 LIFE IN OUR FOOTHILLS

Marketplace Life in our Foothills • 828.859.9151

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RENTALS Go to www.tryonrealestate.com For Furnished and Unfurnished Long and Short Term Rentals Contact Pat Martin at First Real Estate 828-859-7653 For Sale: All Brick House on 3 lots near Tryon and Lake Lanier. $189,900 See craigslist.com; select Real Estate For Sale & search ”Lanier” 865-310-4731 TIEC visitors - 2 or 3 bedroom house – pool table/laundry room – garage and parking available. CLOSE to TIEC and local restaurants. 828-894-2763 LAND & ACREAGE FOR SALE Beautiful 13.1 acres of rolling hills, with established fescue pasture, mountain view & 400 foot road frontage- $140,000. Property is 20 minutes from TIEC in South Carolina. Follow the signs at Hwy 11 and Burnt Chimney Road to property on North Pacolet Road. Call 864-590-1906, after 5pm or 864-680-6309 for more information. STORAGE BUILDING BLOWOUT! Areas largest selection! Carports, garages, sheds, barns, RV/Boat covers, & loft buildings! Best cash prices! Rent to own! No credit check! J Johnson Sales, Forest City 828-245-5895 YEAR END CLEARANCE SALE! All Trailers Must Go! All utility, box, dump, gooseneck, & equipment trailers at Closeout Prices! 5x8 Utility Trailers w/Gate only $599! J Johnson Sales, Forest City 828-245-5895 NEED CASH? I BUY MOST ANYTHING THAT’S A BARGAIN. CAR--TRUCK--RV/CAMPER--JEEP--68 CAMARO--TRAILER CARGO-SUBURBAN--4-WHEELERS--GOLF CART--TRACTOR--GUNS--LAND-HOME. NO JUNK! MUST HAVE TITLE. DON’T_CALL_IF_IT’S_NOT_A_ BARGAIN! 828-551-7176

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CNAs & Exp. 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. Pavillon Bringing hope, healing, and lasting recovery to individuals and families who suffer from alcoholism, drug addictions and related disorders. 828-694-2300 241 Pavillon Place, Mill Spring Polk County Schools Custodian Positions Full-Time & Part-Time Various Locations Visit www.polkschools.org/ employment for more info & to apply Personnel 828-894-1001 Rogers Petroleum CLASS-A CDL DELIVERY DRIVERS W/X ENDORSEMENT Deliver Petroleum in Spartanburg Area. Requires clean MVR, 2+ years experience. Competitive pay/benefits. Equal Opportunity Employer. Please send resume to: rogjobs@rogerspetro.com or fax 423-714-1164. HELP WANTED! General Labor with some mechanical aptitude. General Machinists, Manual & CNC experience. Apply in person at Southern Machine Services 771 E. Rutherford St, Landrum Tore’s Home Inc. in East Flat Rock seeking Dependable and Drug-Free CARE GIVERS. New facilities. Only 6-12 residents in each facility. 828-697-7522 • Custom homes • Equestrian facilities • Barns • Boat houses Tryon Builders 75 S. Trade St, Tryon Reed McNutt: 828-777-5688 Roy Gibson: 864-430-5250 White Oak of Tryon is Currently Accepting Applications For: •Full-Time 1st Shift CNA’s Apply in person: 70 Oak Street Tryon, NC 28739 Barn for rent: 4-6 stalls on Hunting Country Road. Short hack to C.E.T.A. trails, fenced turnouts and riding area. $300 per stall unless you rent the whole barn. 864-382-9313 ***Negotiable***

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We care. Our purpose is simple:

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