Dr. Knolhoff is certified by the American Board of General Surgery. He comes to us with impressive credentials and vast experience in general surgery.
The doctor has exceptional experience in laparoscopic, open, and robotic surgery. Moreover, he is proficient in breast, hernia, biliary, colon, and skin, non-operative management, image-guided diagnostic, elective and emergent endoscopy, and acute care surgery. Dr. Knolhoff also has extensive burn and trauma experience and is certified in laparoscopic surgery.
Please join us in giving Dr. Knolhoff and his family a huge Polk County welcome.
(828) 894-5627
StLukesNC.org/surgery
130 Forest Glen Rd. Suite B Columbus, NC 28722
JOSHUA KNOLHOFF, MD — Director of General Surgery
Mark is retired from a career in education, both in and outside of the classroom. He enjoys traveling in his campervan and finding stories about the people and places encountered along the way. You can follow his blog at FoothillsFaces.com as well as at youtube.com/ TheCountryLifeWithColumbusMark.
Linda List’s career was spent in the food industry, often surrounded by chocolate and candy. Retirement and the Tryon Daily Bulletin have provided the opportunity for her to share her writing. Growing up in New York on the Canadian border, she lived most of her adult life at the foot of the Rockies in Golden, Colo. And is now enjoying life in Landrum the foot of the Smokies.
Clay is an award-winning documentary producer and writer as well as a contributing producer for PBS NC’s “North Carolina Weekend” show. He also produces educational videos and writes magazine and newspaper articles. Johnson and his wife Debra moved to Tryon in June 2021 and enjoy exploring the outdoors. He can be reached at cj@ clayjohnsonproductions.com.
Once the editor of the Tryon Daily Bulletin, Claire Sachse now manages several freelance side-hustles in the public relations and publishing arena. She’s also working on writing a mystery novel in which an editor solves crimes in a fictional (maybe) mountain railroad town. Raised by a painter and a diplomat, she considers herself immensely lucky to have a home full of weird and wonderful art, and a passport full of stamps.
Storme Smith is a writer who lives in the Foothills of North Carolina. He is the co-founder and publisher of Buno Books, and has a passion for the arts. He also enjoys writing about the history, sports and unique people and places of our area.
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
Spring is in full swing here in the Foothills! The azaleas are in bloom, flowers brighten the landscape and the trees are now full of welcome greenery.
Now is the time to get outdoors, visit our beautiful towns and enjoy the wonderful weather the Thermal Belt is known for. Making lasting memories with friends and family are easy to do in our neck of the woods. Soak in every moment, because, as they say, time flies when you’re having fun!
Speaking of fun, this month we feature several opportunities for locals and visitors alike to see the best of what the Foothills have to offer.
First, we meet with Sara and Tim Bell, owners of Green River Adventures and the Gorge Zipline in Saluda. For years, Green River Adventures has been a destination for those who prefer a little excitement as they enjoy nature. It offers whitewater kayak trips, waterfall treks, rentals, and more out of its downtown location.
We also visit with Jonathan Gerst and Greg Junge, the crag stewards of Tryon’s newest destination for outdoor adventure, Melrose Mountain Climbing Park. This public park gives rock climbers and hikers a chance to scale rock faces on Melrose Mountain, and there are plans for expansion. We learn a bit about the sport from Gerst and Junge and learn what makes this new park so special.
We also learn about the Orchard Inn and Newman’s Restaurant in Saluda, as we visit Marc and Marianne Blazar. The Blazars share with us a bit of their personal history, as well as the history of the iconic inn that has become a destination in its own right here, in our Foothills.
You’ll find all of this and more in the April edition of Life in Our Foothills! We hope you enjoy what we’ve put together for you, and as I do each month, I encourage readers to reach out and help us share your story. Email me at jeff.allison@tryondailybulletin.com with any thoughts or ideas for upcoming issues.
Living up to its name
(Story on page 16)
Story by Clay Johnson
Photography by Clay Johnson and Erik Olsen
As always, thanks for reading!
Jeff Allison Manager
General Manager
Jeff Allison
Graphic Design
Justin Akey
Marketing
Kevin Powell
Linne Gilbert
Distribution
Jamie Lewis Administration
Sydney Wilkie
Because of your giving, St. Luke’s is now #1 in the region for “outstanding patient experience.”
Your generosity helps ensure our community has access to high-quality healthcare for years to come.
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 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 Manager, Life in Our Foothills, 16. N. Trade St., Tryon, NC 28782, or email to jeff.allison@ tryondailybulletin.com. Life in Our Foothills is available free of charge at locations throughout Polk County and Upstate South Carolina, and online at www.tryondailybulletin.com. Subscriptions are available for $30 per year by calling 828-859-9151. To advertise, call 828-859-9151.
Hippity Hoppity Easter Egg Hunt
Tryon Presbyterian Church
430 Harmon Field Rd, Tryon
April 1, 10 am
Tryon Fine Arts Center presents:
Loudon Wainwright III
Tryon Fine Arts Center
34 Melrose Ave, Tryon
April 1, 7:30 pm
Dreaming of Dioramas
Landrum Library
111 Asbury Dr, Landrum
April 6, 3:30 pm
Movie Screening: Inside Man
Tryon Fine Arts Center
34 Melrose Ave, Tryon
April 11, 7 pm
Tryon Welcome 4 (A/Level 3)
Tryon International Equestrian Center
25 International Blvd, Mill Spring
April 13 - 16
Spring Bird Walk
Foothills Equestrian Nature Center
3381 Hunting Country Rd, Tryon
April 13, 8 am
75th Block House
Steeplechase Races
6881 N.C. Hwy. 9, Columbus
April 15, 9 am
Creating a Native Woodland Garden
Anne Elizabeth Suratt Nature Center
179 Wood Thrush Ln, Mill Spring
April 15, 10:30 am
The Nature Conservancy’s
Blue Wall Preserve:
An Ecological Light in the Dark Corner
Landrum Library
111 Asbury Dr., Landrum
April 18, 6 pm
Trot into Tryon Airstream Rally
Harmon Field and Locations in Tryon
117 Harmon Field Rd, Tryon
April 20 - 23
Tryon Fine Arts Center presents:
The Pink Unicorn
Tryon Fine Arts Center
34 Melrose Ave, Tryon
April 20, 7:30 pm
Dark Corner Classic Car Show
N. Trade Ave., Landrum
April 22, all day
7th Annual Pig Pickin’!
Parker-Binns Vineyard
2275 Whiteside Rd, Mill Spring
April 22, 12 pm
Amphitheater Series: Smilo and the Ghost Tryon Fine Arts Center
34 Melrose Ave, Tryon
April 27, 6:30 pm
Fourth Fridays in Tryon Trade St, Tryon
April 28, 5 – 7 pm
Upstairs Artspace Show
The Pull of Place by Lori Heckleman
It Figures by Cyrus Glance
Drawings and Paintings by Lynne Tanner and Caroline Young
49 S Trade St, Tryon Through April 28
Coffee & Crafts: Mother’s Day Glass Bead
Holiday Workshop
Tryon Arts & Crafts School
373 Harmon Field Rd, Tryon April 29, 11 am
All Members Exhibit: Touch of Style
Tryon Painters and Sculptors
78 N Trade St, Tryon Through April 29
Artistic Weavings Through Paints & Fibers
Tryon Fine Arts Center
34 Melrose Ave, Tryon
Through May 6
ONGOING:
Artists & Writers Coffee
Tryon Fine Arts Center
34 Melrose Ave, Tryon
Saturdays, 9 am
Free Yoga at FENCE
Foothills Equestrian Nature Center
3381 Hunting Country Rd, Tryon
Fridays through April 28, 10:15 am
Green River Plantation Tours
6333 Coxe Rd., Rutherfordton
Mondays, Tuesdays, Wednesdays, 11 a.m.
Film Fridays
Polk County Public Library, Columbus
Fridays, 1 p.m.
Columbus Winter Market
Iron Key Brewing Co.
1st & 3rd Saturdays, 10 am – 1 pm
Through April
Saluda Winter Market
Saluda Center, 64 Greenville St.
2nd & 4th Fridays, 10 am – 1 pm
Through April
Landrum Farmers Market
221 W. Rutherford St.
Saturdays, 8 am – 12 pm
April - December
To a dog, it’s always a good day when they get to spend time at one of our local dog parks. These photos are from the Landrum
Community Dog Park and the Dog Park at Harmon Field in Tryon. The Landrum Community Dog Park is provided for the public’s use by Suzanne Strickland, owner of the adjacent Stone Soup Restaurant.
Tryon’s dog park is part of the Harmon Field complex. Both parks offer separate spaces for large and small dogs and for all the dogs who find themselves in the middle. No matter their size, they all love it.
Tim and Sara Bell, owners/founders
You can check a few things off your bucket list at Saluda’s Green River Adventures, whose business name pretty much sums up the experiences it offers, from whitewater kayaking to ziplining.
It sits on the edge of the Green River Gorge, a mostly undeveloped tract of land that traverses Henderson and Polk counties and is split by the river for which it’s named.
“There are three distinct sections that provide the full spectrum of whitewater rapid classes,” says co-owner Tim Bell, whose wife Sara opened Green River Adventures in 2007. “Also, the Green River is a dammed river that only runs when Tuxedo Hydro Station is generating electricity. While many rivers are similarly controlled, the Green has the most consistent daily releases of any river I’m aware of.”
The Bells should know. They’re both experienced whitewater kayakers and outdoor enthusiasts who met at the Wilderness Leadership and Experiential Education degree program at Brevard College. They graduated in 2002, married and took jobs operating adventure travel camps for American teenagers in Costa Rica. They moved to Vermont for a few years then back to western North Carolina in 2005. Tim worked as a cabinet maker while Sara took a job with Pisgah Whitewater, a local kayaking school.
“Sara is from a family of entrepreneurs and she has always had an instinct for entrepreneurship,” says Bell. “She was also very passionate about teaching whitewater kayaking. Put the two together and voila, Green River Adventures.”
The Bells saw Saluda as the perfect location. The town was famous for being at the crest of the steepest mainline rail grade in the US. Passenger trains used to bring people to Saluda for the air quality and to escape the summer heat. Main Street, which is also Highway 176, was a busy thoroughfare to the mountains and lined with gas stations (Green
River Adventures is in a building that used to be an Esso station). After the passenger train stopped running and Interstate 26 re-directed traffic, Saluda’s tourism economy evolved into an outdoor recreation destination.
“Protected lands including the Green River Game Lands and the Greenville Watershed shield Saluda from being enveloped by development making it an oasis between the growing population centers of Greenville, Asheville, and Charlotte,” says Bell.
“A lot of our adventures are almost untouched by the hustle and bustle of mainstream cities which is amazing because you get the green trees, you get the clean water and you’re just out in nature in this moderately remote area with guides who know what they’re doing,” says general manager Samantha Miller.
Since it opened Green River Adventures has moved away from retail sales and instruction and more towards tourism, providing experiences for its customers including guided and self-guided inflatable kayak trips, guided waterfall rappels and treks, and gear rentals.
If you’re new to whitewater kayaking GRA’s Lower Green River Adventure with its class one and two rapids is a good place to start.
“It’s great for a variety of age ranges,” says Miller. “And we can take kids as young as five so it’s amazing for groups or families.”
There’s a three-mile trip and a six-mile trip both self-guided and guided.
“We’ve never been on this body of water before so figured guided was the right way to go,” says Matt Dorsey of Charleston, who went on the lower trip with his wife and two young children.
For more experienced whitewater kayakers the Upper Green River Adventure offers a more challenging experience with its class two, three and four rapids.
“It’s awesome for high adventurers that still want to be on a guided trip,” says Miller.
GRA also offers a 100-foot waterfall rappelling trip down Little Bradley Falls and a 200-foot rappelling trip down Big Bradley Falls.
“We do ask that people have some type of harness or repelling experience prior to doing that just because it is a little bit more technical,” says Miller about the Big Bradley Falls trip.
Green River Adventures also offers a waterfall trek that it describes as an amphibious adventure.
“That involves hiking and boulder hopping,” says Miller. “There’s some rock slides, swimming holes, jumps, the whole gambit.”
The Bells’ experiences ziplining during their time in Central America inspired them to open The Gorge Zipline on the other side of I-26 from Saluda in 2013.
“We were able to acquire a spectacular 105 acres of land that stretched from the rim of the Green River Gorge all the way to the river,” says Bell. “Since much of that land was too steep to log, the stunning forests featured several groves of old-growth trees.”
The Green River Gorge
Waterfall trek
The author on the zipline
The Gorge Zipline winds its way on an 1100-foot vertical drop through the tree canopies. At the end, with help from guides, customers rappel down to the ground from the zipline platform.
“I’m an adrenaline junkie, so I love skydiving and mountain biking and anything that’s going to give me a little pump in my chest,” says Samantha Halstead of Charlotte, who took her boyfriend ziplining to help him get over his fear of heights. “And he’s not afraid anymore. He was the one that was like leading everything.”
That’s at the heart of what Green River Adventures is all about.
“We want our customers to experience unique, empowering adventures that challenge comfort zones and expand perspectives,” says Bell.
Green River Adventures is located at 111 East Main Street in Saluda. For more information go to greenriveradventures.com.
Jonathan Gerst holds one of the fixed anchors to assist climbers.
Melrose Mountain Climbing Park is a recent addition to the Foothills community that provides an area for beginner and advanced mountain climbers to practice their skills. The park is located just outside Tryon on Hogback Mountain Rd.
Every mountain tells a story, and many stories in the Foothills revolve around Melrose Mountain. With its
scenic views overlooking the Blue Wall Preserve, one of the best ways to take in that view can be hanging off the mountainside at the Melrose Mountain Climbing Park.
Rock or mountain climbing has become increasingly popular over the years, especially in our area, with events like the Rumble held in Chimney Rock. The sport’s popularity has grown for many reasons, including its obvious health benefits and the fact that it’s an excellent way to enjoy nature.
It’s also a sport that mentally and
physically challenges climbers, making it necessary to have places to practice close to home. The Melrose Mountain Climbing Area gives local climbers just that.
Kevin Junge and Jonathan Gerst work together as the crag stewards of the new climbing park, established in 2019 off Hogback Mountain Road across from the water well. Since its establishment, it has provided climbing opportunities for beginners and advanced climbers, including numerous school and college groups and the Boy Scouts of America.
Story and photography by Storme Smith
“After the location was scouted, the Carolina Climbers Association, of which Kevin and I are a part, went to the Town of Tryon and Blue Ridge Adventure Guides. Everyone worked together and established a public climbing access here at Melrose Mountain,” Gerst says. “And thanks to thousands of volunteer hours, a parking area and a trail leading to the rockface were put in, which allow
local climbers to climb in their backyard without having to go to Asheville or elsewhere.”
As crag stewards for the Melrose Mountain Climbing Park, Junge and Gerst put considerable time into maintaining the relatively steep trail leading to the climbing area, a 15-minute hike down and off the road. They often use a McLeod tool, a rake hoe created by the US Forestry
The rather steep trail winds around the side of the mountain.
Service, to build and maintain the trail to the rockface. They’ve also had to go to more extensive measures to increase the trail width, including removing 3-ton boulders to provide more room should first responders ever be called in.
They also spend considerable time on the side of the mountain. Both men are experienced climbers and often climb with their entire families. They have seen groups, both large and small, enjoy the sport of rock climbing. The cliff is roughly 30-90 feet, depending on where the climber starts, and there are numerous routes with locking carabiners already installed into the rock.
“Rock climbing difficulty is based on the type of grading, with a 5.0 to 5.7 is considered easy, 5.8 to 5.10 is considered medium, 5.11 to 5.12 is hard, and 5.13 to 5.15 is extremely difficult,” Junge explains.
“Melrose has several routes between 5.75.11.”
The rock at Melrose Mountain Climbing Park has numerous attractive features for climbers of all levels and styles, with sub-vertical and overhanging routes. The cliffs have large handholds and cracks perfect for beginners and advanced climbers.
“Park development is ongoing and includes plans for trail improvements, a trail kiosk and a picnic area,” Gerst adds. “A new gravel parking lot was put in, with
the gravel donated by the town of Tryon and grading provided by Greg Junges Construction, LLC. And we recently had a volunteer day where we constructed staircases out of locust logs.”
Melrose Mountain Climbing Park is one of many projects of the Carolina Climber’s Coalition, established in 1995 to promote safe climbing practices and preserve climbers’ access to climbing areas in North and South Carolina. It has helped create and preserve dozens of climbing areas similar to Melrose
Mountain.
The park consists of two climbing areas on Hogback Mountain Road, a few miles outside of Tryon’s downtown, at 3450 Hogback Mountain Road. Parking is limited to road shoulders on non-residential properties, and tentative permission has been granted for parking on private property. It’s asked that visitors not park on this lot’s left side. Visitors are also asked not to loiter or litter, making sure to pack out what they pack in.
Some things to be aware of when
climbing in the area are the steep approach, loose debris, overhead rockfall potential, scorpions, snakes, bears and poison ivy.
Responsibility for safe climbing rests solely with the individual climber. All climbers are strongly encouraged to be self-sufficient and possess the appropriate first-aid gear and self-rescue skills. Climbers should climb with a partner and have proper clothing, water, and food in the case of an emergency.
The Town of Tryon, CCC,
Mountain Water Inc, and Blue Ridge Adventure Guides assumes no responsibility for any injuries incurred by anyone engaging in any climbing activity on Melrose Mountain, and they are not responsible for the conditions of the terrain or acts of persons who may be on Town of Tryon or Mountain Water, Inc property. Cell phones are encouraged for emergencies. The CCC has shared GPS points of cliff locations and maps with local rescue squads for rescue purposes.
one of the first things you notice is the mountain view.
When you walk into the Orchard Inn and Newman’s Restaurant just outside of downtown Saluda
“I don’t tire of that view one single day,” says Marc Blazar, who co-owns the inn and restaurant with his wife Marianne. “It’s always different. It changes from day to day, season to season.”
The view helped inspire the
Blazars to purchase the inn in 2010. Their journey here is a four-and-a-half-decade love story filled with the kind of adventure you’d read about in a best-selling romance novel.
The Blazars met in the US Virgin Islands in 1978. They were both sailors each running
Story by Clay Johnson, Photography by Bob Gunter and Clay Johnson
Marc and Marianne Blazar, owners of Orchard Inn
their own charter business, which they say is like running a bed and breakfast inn on the water. They stayed in the Virgin Islands for 20 years and raised their three sons, Adam, Michael and Julian. Adam is the inn’s general manager and Michael handles bookkeeping and IT needs. Julian works in the banking
industry in New York City.
After their stint as charter boat captains, they traveled the world working as corporate photographers for Fortune 100 clients going from the Arctic Circle to Australia and most everywhere in between.
“It was a wonderful gig,” says Marianne.
The gig was up after the
Great Recession of 2008 and the Blazars decided it was time to settle down. Their travel had given them an education in the hospitality industry, so they went on a search for an inn to buy and operate.
“(We searched) from Napa Valley to Vermont, places where we either had friends or family, or we knew were
very pretty,” says Marianne. “We didn’t really find anything that totally spoke to us until somebody told us about Saluda. We had no idea about Saluda but we came here and I think it was love at first sight.”
A railroad union built the house that is now the inn in 1926 as a retreat for clerks and agents.
“The concept was for the average working guy to be able to vacation like a Rockefeller,” says Marc.
The railroad union owned the building until the mid-1950s. Marc says afterward it went through a variety of incarnations, eventually becoming a bed and breakfast inn in 1980. When the Blazars took over, they wanted to put their own spin on the inn.
“What we’ve tried to create here is an elegant, stress-free environment, where people can come and relax, renew, refresh,” says Marc.
The expansive front porch is an inviting place to do just that and so is the main living area just inside the front door. The room is large, yet cozy with comfortable chairs, a large stone fireplace and a stunning mountain view through tall windows along the back. Downstairs is a game room with a pool
table and another fireplace. The room also has a 60-inch television since the inn’s guest rooms have no TVs, something the Blazars said their guests requested.
The main house has nine guest rooms and there are five adjacent cottages, four of which sleep two people and a larger one that sleeps eight and has a living and dining room.
In 2018 the Blazars built a separate two-story addition to the inn that has two luxury suites with mountain views upstairs.
“We have 16 different accommodations in total and they vary in price and amenities so there’s really a nice variety and something for everybody,” says Marc.
Downstairs in the addition, there’s a spa that offers massages, facials and
other services and a room that’s used as a yoga studio and a meeting space. When the Blazars took over the inn its restaurant was only for guests, but they wanted to open it to the public for Sunday brunch and dinner Thursday through Saturday and give the restaurant its own brand. They named it after their cat, “Newman.” How the cat got its name depends on who you ask. Marianne says the cat is named after Paul Newman and Marc says the cat is named after the “Newman” character on the TV show “Seinfeld.”
A stay at the Orchard Inn includes breakfast at Newman’s, with danishes, scones, homemade granola, Greek yogurt, fruit and steel-cut oatmeal. Main breakfast courses include
Marianne’s homemade crepes using a recipe from her native Austria and eggs prepared any way guests like.
Dinner and Sunday brunch at Newman’s is a white linen tablecloth affair. The Blazars limit the number of people they serve each night to try and ensure the highest quality in both food preparation and service. The menu is built around locally sourced, organic ingredients that are chosen based on seasonal availability. Much of Newman’s produce comes from its own 4,000-squarefoot organic garden and mini orchard.
“Every dish is handcrafted,” says Marc. “The chef labors over the presentation and preparation of every single dish that comes out of the kitchen. Everything is the best of the best.”
Dinner is four courses, featuring items like lobster
cauliflower gratin and duck comfit. Brunch is three courses with choices like Marianne’s Austrian crepes and different variations of eggs benedict.
At dinner, Marc is the bartender serving a wide variety of handcrafted cocktails, craft beers or fine wines retrieved from the Blazers’ well-stocked wine cellar.
The Orchard Inn hosts a variety of events each year mostly centered around holidays like Christmas, New Year’s Eve, Easter and Mother’s Day, but the unusual exception is the Titanic Dinner in April which recreates the menu aboard the ship the night it sank and an actor recreating the events of that day.
For guests, there’s plenty to do in the area especially if you love the outdoors, with multiple nearby
opportunities for kayaking, ziplining and other activities.
“Saluda is an amazing place for outdoor sports and activities,” says Marc “It’s a very eco-tourist destination.”
There are plenty of hiking trails in the area, including a one-mile loop on the inn’s property. In fact, the Blazars say the inn is a destination in itself.
“There are a number of guests who come multiple times a year and they never leave the property the whole time they’re here,” says Marc.
Many guests spend their time just soaking in the mountain views or reading by the fireplace.
“If you come to the Orchard Inn and you can’t relax there is no hope for you,” Marianne adds with a laugh.
Every one of us who lives long enough to reach full maturity possesses past experiences that shape us. Our history defines our current idiosyncrasies, quirks, and consistent behavior.
Bad habits die hard. Our noble qualities elevate us to new levels in relationships with four-legged herd members and with our human partners.
I am a lucky pony. At age 13, I am home for the duration of my life with my mistress, Heather Freeman, and my pony pal,
Sedona. No matter how naughty and persnickety I choose to be, I am loved by my family beyond compare.
I wish this was the case for our two new arrivals into our HERD rescue, Dustin, and Gatsby. We are hoping that one fine day, they will both find the love that
was meant to be.
On one of those incredibly cold winter days of 2023, we saw the down-on-his-luck, cute dark bay pony, Gatsby, being ridden roughly at a livestock auction. This Morgan cross 14-hand pony donned a large western saddle that covered his back. A leggy rider filled the seat amply, steering Gatsby for a walk, trot, and
canter demonstration. Gatsby was described as a 10-year-old pony who was well-trained in the Amish country of Pennsylvania. He had a dense winter coat from spending his winters enduring the elements.
Right behind Gatsby came a bigger, 15-hand, handsome red dun gelding, Dustin. He too rode well in his cameo appearance. There was fear in both
equines’ eyes as they performed for their life. Any horse that misbehaves at these last-chance feed lots ends up on the meat truck bound for slaughter across the border. Many perfectly good equines end up shipping out to a terrible end. Lucky for Gatsby and Dustin, our nonprofit contacted the horse dealer and bought them.
Gatsby was said to be a 10-year-old
on his paperwork. Dustin was age eight according to the auctioneer. Both steeds loaded easily into a trailer that delivered them to North Carolina foster trainers, Beth Harrill and Kailey Greene. Upon Gatsby’s arrival, Beth called Heather instantly to inform her that the pony was cute and sweet. He appeared much older than his video footage portrayed.
“Heather, Gatsby has a drop to his back; swaybacked is the correct term,” warned Beth. “On the positive side, he comes when called and does have a stellar personality.”
At his vet appointment, he stood like a perfect gentleman, waiting his turn for a full examination. No doubt about it, he charmed the vet staff. They confirmed he had no unsoundness issues. His back was a cosmetic issue. It did not cause him any discomfort to
Dustin learning to trust Scott Homstead.
carry a rider. The big western saddle had hidden this blemish from view.
One other major finding was Gatsby’s age. His teeth revealed he was between the age of 20 and 25. He also had a respiratory infection from his time at the auction. The vet prescribed antibiotics and rest for Gatsby to recover from his runny nose and cough. We decided that once he cleared the vet, with a health certificate for travel, he would come to stay with Heather. With us, he would be pampered and be able to put on weight over the winter months. Older horses and ponies are harder to home, especially if they are thin and shaggy. Dustin was quarantined at Kailey’s farm for two months. He also had a bad respiratory infection and lost weight through the ordeal. Kailey confirmed he was friendly, with enormous kind eyes and nice big feet. His thick bones
and substantial size meant he would be well-suited to carry a larger rider. However, Dustin was a bit pushy and disrespectful on the ground. Once a rider was in the saddle, he behaved well and moved out easily with little pressure.
Unlike Gatsby, Dustin was a wiggle worm. He pawed in the crossties and refused to stand still for the vet and farrier. He was also age 13, a bit older than described at the auction. However, he was full of energy once he entered the training ring. It was clear from his fearful behavior that someone had chased him frequently with a whip in a round pen, applying too much pressure on him. Once the training line was unhooked from his halter, Dustin would gallop at full speed, lap after lap, avoiding contact with humans. This was going to be a project to help him overcome this
ingrained mindset.
Dustin needed to move with Gatsby to our ranch for months of groundwork training. Scott, Heather’s husband, is an expert at this task, having worked with many feral horses over the years. Until the ground manners were better, there was no need to ride Dustin. His quirky behavior had to be addressed first.
Gatsby and Dustin settled right in here with us, sharing a big pasture across from my digs. The HERD volunteers enjoyed riding gentle Gatsby, however, we all worried that at his older age, he would be harder to place safely in a forever home. Kids outgrow ponies and move up to horses. It seemed likely that Gatsby would need to stay with us to live out his golden years.
Then a miracle happened. Heather received a call from a woman in the
Raleigh area that needed an older, sound pony, specifically over the age of 15, to be a companion for her 18-year-old driving steed. She was losing her second pony to Cushing’s disease and needed a kind, gentle replacement as soon as possible. It was a plus for her that Gatsby was also rideable. Heather sent the prospective new home lots of photos and videos of Gatsby in action.
As I pen this column, the adoption process is underway. Transportation arrangements are in the works for Bessie Bell Transport to deliver Gatsby to his new home.
As for Dustin, Scott is working his groundwork magic with him. Then he will graduate to under saddle training with a professional. The hope is that one fine day, he too will want to settle down.
Easter is about coming together with loved ones, enjoying beautiful spring weather and eating your family’s favorite foods. The kids will be playing, adults will be chatting and all will be patiently waiting for the table to be set.
If you’re visiting and making memories with family and friends you haven’t seen in a while, there are few things better than diving into a marvelous Easter spread.
While eyeing the table, you notice all the colors popping off the dishes. Fruits and veggies make the feast come to life, but a warm Easter dip paired with rolls for dipping is a perfect way to start the festivities.
These Easter Bunny Rolls with Spinach Dip are as eye-catching as they are delicious. Not only will the kids love its shape, but the layers of taste will wow your Easter crowd.
To make this recipe, start by combining a 16-ounce package of frozen spinach, cream cheese and garlic in a skillet. Once heated, add mayonnaise, salt, onion powder, chili powder and Italian seasoning.
Add in Parmesan and mozzarella cheeses then stir until combined.
Next, roll out crescent rolls. Stretch the dough then cut into 24 rolls.
Form the bunny shape and scoop your spinach dip mixture into the center of the bunny and its ears. Sprinkle the spinach dip with mozzarella cheese before baking at 375 F for 18 minutes.
This dish is made for a crowd, served warm and full of cheesy goodness. You can watch as your family dips into the spinach and one-by-one, before you know it, the rolls will have disappeared and the dip will be devoured.
Find more Easter recipes at Culinary.net.
Serves: 24
16 ounces frozen spinach, thawed
8 ounces cream cheese
2 cloves garlic, minced
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 teaspoon Italian seasoning
1 cup shredded Parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
2 crescent roll tubes (8 ounces each)
Heat oven to 375 F.
In skillet, over medium heat, cook spinach, cream cheese and garlic 3-4 minutes until cream cheese is melted. Stir in mayonnaise, salt, onion powder, chili powder, pepper and Italian seasoning. Stir in Parmesan cheese and 1/2 cup mozzarella cheese. Cook until cheese is melted. Keep skillet on burner over low heat.
Remove dough from tubes. Leaving dough intact, roll and stretch into 18-inch ropes. Cut each rope into 12 pieces for 24 total. On baking sheet with parchment paper, form bunny head by placing one piece of dough in middle then surrounding it with six more pieces. Use 13 pieces to form round body. Use remaining pieces to form ears on top of head.
Scoop hot spinach dip into center. Spoon small portions on each ear. Sprinkle ears and belly with remaining mozzarella cheese. Bake 18 minutes, or until crescent dough is golden brown and thoroughly cooked.
right, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.
For your next springtime meal, lean on a versatile ingredient like sweetpotatoes as a key ingredient in this Sweetpotato Power Salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweetpotatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove, baked, microwaved, grilled or slow cooked to fit your favorite dishes as a natural sweetener without added sugar.
According to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. Due to their high carbohydrate content, they’re an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy. Additionally, the antioxidants help reduce inflammation and aid in muscle repair, meaning sweetpotatoes can help both your endurance and recovery.
Another fun fact: the North Carolina Sweetpotato Commission deliberately spells “sweetpotato” as one word, a spelling officially adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion with the white potato or yam among shippers, distributors, warehouse workers and consumers. However, this spelling isn’t universal; you can help teach others and update dictionary entries by signing the change.org petition to give this superfood its due.
Find more information and springtime recipe inspiration at ncsweetpotatoes.com.
Recipe courtesy of Carol Brown on behalf of the North Carolina Sweetpotato Commission
Servings: 6
4-6 North Carolina Sweetpotatoes, peeled and diced (6 cups)
2 teaspoons, plus 1 tablespoon, olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 1/2 bunches curly kale, rinsed and chopped (7-8 cups)
1/2 large lemon, juice only
1 can (15 ounces) garbanzo beans, rinsed and drained
1 large avocado, pitted and diced
1/2 cup cranberries
1/2 cup coarsely chopped almonds
1/4 cup red onion, chopped
1/2-3/4 cup feta or goat cheese
Dressing:
2 tablespoons pure maple syrup
2 tablespoons olive oil
1/4 cup balsamic or white vinegar
Preheat oven to 375 F.
Place sweetpotatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweetpotatoes and place potatoes on large sheet pan. Bake 35-40 minutes until tender, flipping once during baking.
Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and massage with hands until mixed, about 1 minute.
To make dressing: In bowl, whisk syrup, olive oil and vinegar. In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweetpotatoes and cheese. Toss with salad dressing and serve.
Note: Sweetpotatoes can be baked and refrigerated 1 day in advance.
You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie.
A spring dish that is sure to impress is this Cheesy Asparagus Tart. It has melty cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection.
Start by cooking your asparagus on the stove top in 5 cups of water for 5-8 minutes. Then soak it in an ice bath until cooled. Transfer to a mixing bowl to add vegetable oil, salt and pepper for tasty, seasoned veggies.
Now it’s time to work with your puff pastry. Sprinkle some flour on a flat countertop. Roll out the thawed puff pastry to a 16-by-10-inch rectangle. Move to a lined baking sheet and prick with a fork to create a thin, flaky texture. Bake around 12 minutes and cool.
The final steps: mix the cheeses, shallots, egg yolks, nutmeg, salt and pepper. Spread this mixture across the pastry and lay asparagus over the top. Bake 5
more minutes.
For a little extra flavor, add lemon zest over the tart.
This tart is a perfect appetizer before Sunday brunch or to cut up and take outside for some al fresco dining this spring.
It’s got gooey, melted cheeses, is seasoned well and has hearty asparagus on top. Plus, it’s a yummy way to add vegetables to your kids’ diet (and yours, too).
Find more spring recipes and dining ideas at Culinary.net.
Servings: 8-10
5 cups water
1 pound asparagus
ice water
2 teaspoons vegetable oil
1/4 teaspoon salt, plus additional, to taste, divided
1/4 teaspoon pepper, plus additional, to taste, divided flour, for dusting
1 sheet frozen puff pastry, thawed
1 cup grated fontina cheese
1 cup grated gruyere cheese
1 tablespoon shallot, minced
2 egg yolks
3 tablespoons milk
1/4 teaspoon nutmeg
1 lemon, zest only
Heat oven to 400 F.
In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green.
Drain asparagus and soak in ice water.
In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.
Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.
In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture.
Bake 5 minutes, or until cheese has melted.
Sprinkle lemon zest over tart and serve.
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