CONTRIBUTORS
Mark Levin, Writer and Photographer
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, Writer and Photographer
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 Johnson, Writer and Photographer
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.
Emily Williams, Writer and Photographer
Emily Williams is a recent graduate of North Greenville University with a Bachelor of Arts in English. She is currently pursuing her Master of Fine Arts in Creative Writing while working as a substitute teacher. In her free time, Emily loves to explore Western North Carolina, try out new coffee shops, and write fiction and nonfiction alike.
Storme Smith, Writer and Photographer
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, Writer
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
Publisher
ON THE COVER
As November arrives in the Foothills with its golden embrace, we welcome this season of giving thanks. Our communities have much to be thankful for— friendly small towns, beautiful mountain vistas, and a thriving arts scene. We’re also thankful for the many businesses and organizations that infuse our community with their unique touch. This month, we’ll introduce you to more than one.
First, we visit Will Barclift and the Tryon Arts and Crafts School, which is keeping traditions alive in Polk County. TACS provides educational opportunities for adults and youth in the community and features a rotating gallery exhibition, an accomplishment the whole staff takes pride in.
We’ll also meet Sam Slade, the owner, baker, and artist behind Valhalla Cakes, a custom cake shop selling baked goods and coffee. Slade’s talents are on full display at her cafe in downtown Tryon, and Valhalla offers more than just cakes—it features a welcoming environment as a gathering place for locals and visitors alike.
We’re also introduced to Donald Burroughs and Kellie Bracken of Willow Home and Interiors in Landrum. Willow is filled with some of the finest modern and traditional home furnishings and features lighting, fabrics, wallpaper, custom pillows, bedding, gifts, delicious treats, and more. We also hear from Pebbles, our resident spokespony, as she shares a tale about volunteerism at the HERD ranch.
You’ll find all this and more in this month’s edition! We hope you enjoy what we’ve put together for you this month, 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. As always, thanks for reading!
Jeff Allison Editor
Jeff Allison
IN OUR STAFF
Publisher & General Manager
Jeff Allison
Graphic Design
Prakhar Khare
Marketing
MJ Parsons
Lynn Cromer
Distribution
Jamie Lewis
Alex Greene
Administration
Stacey Tully
FOOTHILLS
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.
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CALENDAR OF EVENTS
Winter Market & Holiday Craft Fair
Nov. 2, 9, 16, 23, from 8am-12pm 221 W. Rutherford St., Landrum Landrumfarmersmarket.com
Columbus Winter Market
Nov. 2 & 16, 10am – 1pm Iron Key Brewing 135 Locust St., Columbus
Walnut Creek Preserve Speaker Series: Path to Liberty
Nov. 2, 10:30am
Anne Elizabeth Suratt Nature Center 179 Wood Thrush Lane, Mill Spring ConservingCarolina.org
Guided Interpretive Hike with William Caldwell
Overmountain Victory National Historic Trail
Bradley Nature Preserve at Alexander’s Ford Nov. 2, 2-4pm ConservingCarolina.org
13th Annual Tryon Beerfest
Nov. 2, 12-6pm 22 Depot St., Tryon Tryonbeerfest.com
FENCE 40th Anniversary Gathering
Nov. 2, 6pm 3381 Hunting Country Rd., Tryon Fence.org
91st Annual Any & All Dog Show
Nov. 3, 12-4pm Open Air Pavilion
Harmon Field, Tryon
828-351-9709
How do the Sun and Moon Affect the Earth?
Nov. 5, 6pm Landrum Library 111 Asbury Dr., Landrum
Yoga @ Your Library
Nov. 6, 13, 20, 27 at 4pm Landrum Library 111 Asbury Dr., Landrum
NOV. 12
Tryon Concert Association presents: Avery Gagliano, Piano
Nov. 12, 7:30pm
Tryon Fine Arts Center 34 Melrose Ave, Tryon Tryonconcerts.org
NOV. 21
Cocktail Hour: The Show by Ballet with a Twist
Nov. 21, 7:30pm
Tryon Fine Arts Center 34 Melrose Ave., Tryon Tryonarts.org
NOV. 30
Music at the Market: Borderline Therapy
Nov. 9, 7pm
221 W. Rutherford St., Landrum Landrumfarmersmarket.com
12
Saluda Library Speaker Series: Freshwater Mussels of the Western Carolinas
Nov. 12, 2pm
Saluda Library
44 W. Main St., Saluda ConservingCarolina.org
Beginning Carving: Rudolph the Red-Nosed Reindeer Workshop
Nov. 30, 9am-5pm
Tryon Arts & Crafts School
373 Harmon Field Rd., Tryon Tryonartsandcrafts.org
Fall Hiking Series at Walnut Creek Preserve
Nov. 8, 9am-4pm
179 Wood Thrush Lane, Mill Spring ConservingCarolina.org
Saluda Winter Market
Nov. 9 & 23, 10am-1pm
Saluda Center 64 Greenville St., Saluda
World Wanderings (Morocco, Independence Day)
Nov. 12, 3:30pm
Miss Bennet: Christmas at Pemberley Nov. 14-17 and 21-24
Tryon Workshop Theater 516 S. Trade St., Tryon Tltinfo.org
Tryon Half Marathon & Fall for the Foothills 5K Nov. 16, 8am Harmon Field, Tryon Tboutreach.org
Columbus Library 1289 W. Mills St., Columbus Sign Up:jdickenson@ polklibrary.org
Landrum Library Speaker
Series: Naturalist Tim Lee on Carolina Meadows Nov. 12, 6pm Landrum Library, 111 Asbury Dr. ConservingCarolina.org
All Members Exhibit: Dare to Dream Nov. 16 – Dec. 22 Opening Reception Nov. 16, 5pm Tryon Painters and Sculptors
Dance the Night Away Nov. 19, 6:30pm Tryon Fine Arts Center 34 Melrose Ave., Tryon TryonArts.org NOV. 30
78 N. Trade St., Tryon 828-859-0141, Tryonpaintersandsculptors. com
FOOTHILLS DISCOVERIES
Compiled and Photographed by Mark Levin
Each month, you’ll be introduced to something in our area that’s worth some exploration. Some of these will be familiar, but perhaps you’ve never been or haven’t been in years. And others might be things you have never heard of or thought to visit. All of these will be family-friendly and either free or inexpensive. Get out there!
THERMAL BELT RAIL TRAIL –IT’S WORTH THE SHORT DRIVE
In about thirty minutes from Columbus, you can be unloading your bikes for a delightful ride on the Thermal Belt Rail Trail in Rutherford County. And, of course, you can also take a walk or a run on the trail. But, if you just want to hike, you can enjoy all the hikes right here at home. (Check out PolkTrails.org for a list.)
With all the buzz about the possibility of the future Saluda Grade Rail Trail, this Thermal Belt Rail Trail gives you a great opportunity to see what it’s all about.
The Thermal Belt Rail Trail runs a total distance of approximately 13.8 miles one way (27.6 miles roundtrip). The northern endpoint is in the Gilkey community on Oak Springs Road (Rutherfordton) which is considered mile zero. The southern terminus is at Forrest W Hunt Drive (Forest City) and is mile 13.8.
You can start at either end and go the full length and return, or just bike or walk until you feel like turning around. I like to park at about the halfway point in downtown Spindale and pick up the trail there. I’ll bike toward Gilkey, turn around, and return to Spindale where I have a choice of restaurants and shops.
The entire trail is asphalt and is 12 feet wide. The Rail Trail is open only to bicycles, runners, and walkers. The section from Spindale to Gilkey is my favorite because it has fewer road crossings and more tree cover to keep you out of the direct sun. The section from Spindale down to Forest City has many more road crossings and fewer trees. Both are nice. Keep in mind that vehicles have the right-of-way at all crossings. Trail users must stop and make sure the way is clear. In my experiences, I have found the drivers, for the most part, to be very courteous and wait for bicycles to get across. But don’t count on it.
About two miles from mile 0 at Gilkey, you will come to Bechtler Mint Site Historic Park. There’s a porta-potty there, and of course the historic site is worth your exploration. There are some bike repair stations located along the trail. Sadly, some of them have been vandalized with the tools stolen. If you think you might need a repair, carry a few basic tools.
Be safe, wear a helmet, hydrate, and have fun. The virtually flat trail is kid-friendly, but they’ll need supervision at the road crossings. Enjoy.
This repair station in Spindale has all its tools. Others aren’t so complete.
INFO: A map, parking info, and locations of services along the trail can be found at ThermalBeltRailTrail.com
You’ll go over a
Bikes must stop at all road crossings. Vehicles have the right-of-way.
Section of the Thermal Belt Rail Trail in Spindale. There’s ample parking on Main Street and on the lower adjacent side street next to the trail.
couple of old railroad trestles along your ride.
View of the active tracks below the old trestle that now serves as the rail trail.
The end of the trail at the parking area on Forrest W. Hunt Drive in Forest City.
Parking lot at the southern terminus in Forest City. There is also parking at the northern terminus in the Gilkey community.
Information kiosks are located at a few places along the trail. This one is in downtown Spindale.
Keeping Local Traditions Alive
Polk County has had a rich history of art and craft-making since its establishment. Creativity seems to be woven into many of the people from this small area of the country, and that creative element reaches out to others all across the United States as a warm invitation, saying, “Welcome, creative minds. You have a place here.” Because of the inviting nature of a creative environment, creative people naturally desire
to come together as they craft beautiful works in their respective mediums.
In the 1950s, the artists and craftspeople of Tryon started an initiative to have a center for people to refine their disciplines. Their initiative came to fruition in 1960 when the first craft center was established in the town. Over the years, this craft center evolved into what is known today as the Tryon Arts & Crafts School (TACS), located
in the old Tryon Middle School at Harmon Field. Will Barclift, executive director of TACS, sheds light on how the school has grown over the years and the many ways it impacts the community. Even though he grew up in Alabama, Will Barclift has had ties to Western North Carolina since childhood that fostered his decision to move here. As a child, his parents would rent a cabin in Cashiers for vacations. When Will grew
Story by Emily Williams, Photography by Emily Williams and courtesy of TACS
Tryon Arts & Crafts School
up, he chose to go to college on the West Coast to receive fine arts degrees in various artistic genres at the bachelor’s and master’s levels. He eventually decided to pursue an MA in Education for visual arts,
which led him on a search for an MA program. Recalling the fond times he spent with his family in Cashiers, he decided to move from San Francisco to North Carolina and study at Western Carolina
University. He worked at the Bascom Art Center in Highlands for six years before making his way to Tryon and the Arts & Crafts School. In his six years serving at TACS, Will has noticed monumental
Will Barclift, Director of TACS
growth in the scope and fortitude of the school.
“One of the unseen aspects that we’ve worked on that I’m most proud of is raising our expectations for institutional standards,” he shares. “We’ve raised our standards for how we serve our instructors and students as an institution. We’ve increased the diversity of offerings that we provide and focus on a commitment to inclusion in classrooms that are safe environments to be your best and most creative self.”
Will has also been a part of the school’s initiative to provide more educational opportunities for adults and youth in the community, and he helped with the curation of the rotating gallery exhibition at the center of the TACS building, an accomplishment the whole
Crafts for sale inside the school
staff takes pride in. In recent years, the school has also taken on the task of committing to sustainable energy by resurfacing the roof, switching to LED lighting, and using solar energy. All these changes were funded through the aid of the Polk County Community Foundation.
Over the years, the school has also experienced growth in the types of classes and workshops they provide. They offer staple craftworks such as pottery, weaving, jewelrymaking, mosaics, welding, blacksmithing, and woodworking. In addition to these, the school offers unique workshops in specialized mediums like printmaking, wire weaving, lapidary, and even instrument making. Many of these mediums are also available to the youth
Students watching a pottery lesson at a TACS youth event_
in Polk County through after-school programs and through TACS’s annual Summer Sizzler youth art camp in July. The students receive lessons from a broad curriculum, but they also learn from guest artists, local and traveling, who teach more niche craft skills. Such experiences widen the youth’s understanding of art and give them more opportunities than a school art program can.
Much goes on behind the decision-making process of what crafts are offered at the school.
“We always had a broad outlook on what our purpose was and what media we could potentially do,” Will says. “We are open to a broad platform of what is art, what is craft.”
While the school tries to offer as many disciplines as possible in order to
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highlight the numerous opportunities in craft, they also consider what other nonprofit craft schools offer. TACS makes sure that they offer what is standard, but they also choose to build on those standards to meet the desires of the community. “We want to ensure we are being good stewards of the heritage practices of Western North Carolina while still offering relevant, contemporary art practices,” states Will.
This begs the question: why is it important to preserve the craft practices of this area while opening doors to new modes of creativity? According to Will, craft is what defines an area because creativity is a part of what it means to be human.
“Practicing crafts in WNC in and of itself is unique,” he says. “You are
The grounds, including metal sculptures and the welding studio
carrying forward rich traditions that the people of this area have practiced for centuries. When you sit down at the potter’s wheel or you turn a lathe, you are sitting in the same seat as somebody before you. You bring out the character of our region that’s inextricably tied to creativity.”
Building upon the traditions of this area and forging new methods of artistic endeavors is what makes
Tryon Arts & Crafts necessary to the Foothills. “Most Tryon residents, whether they are involved here or not, would say Tryon Arts & Crafts School is a necessary part of the identity of the town,” Will asserts.
TACS loom weaving studio
The school is an integral part of what makes Tryon, and Polk County as a whole, so unique. Not only is it a defining point in the town, but the school is also a defining piece in the life stories of many residents.
One such person who was impacted by the mission of TACS, and who in turn impacted the school in many ways, was Shane Urquhart. A blacksmith and glass blower by trade, Urquhart had to take a break from his craft when diagnosed with leukemia in his thirties. While in remission, Urquhart decided to visit the Arts & Crafts School, where he befriended
and began to work alongside other blacksmiths. The school brought joy to him in the last stretch of his life before cancer took him, and the blacksmiths at TACS decided to build the Shane Urquhart Metals and Glass Studio in his honor.
Another person whose life was changed by TACS is Lisa Bell, a retired judge who attended FuseFest, a weekend-long fused glass workshop, in 2020. Touched by the artistic mission of the school and inspired by the beauty of the town, Bell decided to move to Tryon and now serves as Secretary on the TACS Board of Directors.
The school is also serving the community through many other avenues such as collaborations and expansions to other art forms. One way the school collaborates with other artistic organizations is opening its doors in the evenings to house different clubs, such as the local open mic group called Literary Open Stage. Currently, TACS is focusing on collaborating with local farms like Caitlyn Farms
to promote these businesses and to establish culinary arts classes at the school. Another way the school will expand in the near future is a new photography and digital media center, which is under construction.
TACS also participates in community outreach by having their potters make 350 bowls for the annual Empty Bowls fundraiser at Parker-Binns Vineyard. Additionally, they receive funding from the Polk County Community Foundation to provide free classes for local youth and adults. Names can be placed in a lottery monthly for the chance to win free classes in basket-weaving, knife-making, bronze work, mosaics, or woodworking.
November is an important month as the school looks to support its community of artisans through its annual Online Auction and Handcrafted Holiday Market, two events that allow crafters to advertise their pieces and sell goods. The auction will begin through the TACS website on November 8 and last through November 16,
Tryon Arts & Crafts Mosaic_
Students
and the market will commence with a reception at 6 p.m. on November 8 and last until December 19.
Tryon Arts & Crafts does so much in and for the community because that is its top priority. Will asserts, “Our focus is not strictly on people who are already practicing artists. We have advanced art studio practitioners, and yes, we do serve them; we have the upand-coming intermediate artists; we have beginners. But we also are here for art appreciators and non-artists. We want to make sure we offer an inspiring experience for anyone who walks through the door. This is not an insular building. This opportunity is free and open to the general public during business hours all year round.”
To book a class, volunteer your creative skills, or donate to this 501c3 nonprofit, please visit https://tryonartsandcrafts.org/.
Creative Custom Cakes and More
Tryon residents Dick and Lynne Perlmutter love to sit on the porch at Valhalla Cakes near downtown for coffee. They sometimes take their one-yearold standard poodle, Pierre, with them.
“He loves to sit on that porch and just watch the world, and everyone admires him,” says Lynne.
Sam Slade is the owner, baker and artist behind Valhalla Cakes, a custom cake
shop that also sells baked goods and coffee. As Lynne’s birthday was approaching, Dick had an idea and shared it with Slade, who knew the Perlmutter’s dog from their visits to the shop.
“I said can you make a cake of Pierre, and she said sure,” says Dick. “She has a mastery of her medium. She knows how to sculpt and she knows what ingredients to use. It’s all edible and the details are amazing.”
When Dick returned to pick up Lynne’s cake, he was impressed with the level of detail, especially Pierre’s eyes and teeth. Slade even put a bow tie on him. She says it goes back to her training as a sculptor and illustrator.
“Honestly, I think the thing I love to draw most and make most are animals, so I like to spend more time working on little details like that just to bring it to life. I just enjoy doing it,” says Slade.
Story by Clay Johnson, Photography by Clay Johnson and courtesy of Valhalla Cakes
Valhalla Cakes & Cafe
Pierre
“I just said yeah, that’s it,” Dick recalls thinking when he first saw the cake. Lynne had a similar reaction.
“I couldn’t believe it,” says Lynne. “It was just so fun and so well done and so realistic for a cake. How did she even do it, you know?”
Slade says the process began with reviewing about 30 photos of Pierre that Dick sent her. Then, she made a basic form out of popsicle sticks.
“Then I build him out of rice crispy treats and cover that in chocolate and then I do all the fondant work to make it look like the dog,” says Slade.
The Perlmutters say the vanilla cake with vanilla icing and the chocolate Pierre were the talk of their birthday gathering with friends and were delicious, too.
Sam with Pierre cake (Dick Perlmutter)
“I love seeing people be happy when they see the cake that I made for them and worked hard on,” says Slade.
Slade was exposed to baking growing up in the Chicago area where her father owned several bakeries. She attended the School of Art Institute of Chicago, studying design, sculpture and illustration. Afterward, Slade started working in bakeries and decided on cakes as her artistic medium. She moved to Denver and opened her own cake shop in 2015. She called it Valhalla Cakes because of her love of Norse mythology.
“Valkyries are women warriors, so as a womanowned business, it seemed kind of fitting. When they die, they go to Valhalla, so it’s kind of like heaven but with cake,” says Slade.
Lynne reacting to Pierre cake (Dick Perlmutter)
Slade made cakes for all kinds of occasions, including weddings, birthdays, graduations and baby showers. She even made cakes for the Denver Nuggets NBA team.
“I was really busy,” she says. “It was awesome. I was doing cakes for shows at Red Rocks and the Pepsi Center and just a bunch of really cool cakes I got to make while living there.”
But in October 2022 Slade and her fiancé Jason Bailey decided to move to his home state of North Carolina and near his hometown of Shelby. They found a house they liked in Columbus.
“We were kind of over the Denver scene and just wanted a little more space,” says Slade.
She began looking for a space in the area to open another custom cake shop and saw a place for rent at
Customers on front porch of Vahalla Cakes
90 Pacolet Street in Tryon.
“It popped up and I really fell in love with the town,” says Slade. “It seems like a really great hub for people all around to be able to get my cakes. I just really like the vibe of the whole town.”
The space on Pacolet Street had been a bookstore. Slade essentially gutted it and came up with her own design that included a kitchen, bathroom, service counters, a display case and seating along one side from front to back.
“It all came out perfect,” she says.
After the ten-month renovation project, Valhalla Cakes opened on June 8.
“It’s been going really well. Once people come in and know we’re here they seem to become a regular pretty quickly,” says Slade. “It’s a slow growth but we’re definitely seeing it happen.
Every day it seems like there’s new faces coming in and it’s getting better and better. We’re excited.”
In addition to Slade’s custom cakes the shop started out with pastries and coffee. The beans come from a roaster in Chicago that her family owns called Hexe Coffee Company.
“It’s just wonderful stuff and everyone seems to love it here too,” she says. Since opening, Valhalla Cakes has extended its hours into the evening on Fridays and Saturdays and is offering beer and wine and slices of fresh baked focaccia pizza. It’s also offering breakfast
sandwiches in the mornings. Slade’s fiancé is the store manager and barista and soon plans to be the sandwich maker.
“His dream is to have a deli,” she says. “He loves making sandwiches so the long-term plan for us is to incorporate sandwiches into our bakery.”
Valhalla Cakes is also adding a back deck that will overlook part of downtown Tryon and the future Saluda Grade Trail. Slade is hoping to have it completed by next spring. It will expand the local gathering space that the shop has become.
“We just have a really nice group of regulars and this is their place to come and hang and meet everybody,” she says. “It’s awesome. It’s exactly how I hoped opening something in a smaller town would be.”
Customers at counter at Vahalla Cakes
A Haven for Modern and Traditional Home Furnishings
One of Willow’s many beautiful displays celebrating autumn.
One of the better-known landmarks to those who commute through Landrum is 611 E. Rutherford
St., the home of Willow Home & Interiors, a shop filled with some of the finest modern and traditional home furnishings while also featuring lighting, fabrics, wallpaper, custom pillows, bedding, gift, garden, delicious treats, and more run by owner Donald Burroughs and Manager Kellie Bracken, who are both interior designers by trade.
Originally from Athens, Georgia, Donald, at only 24 years of age, might seem young to some to be both a business owner and interior designer. Standing in his shop, it is clear he has merely found his calling earlier in life than most—a calling that began with a love of decorating Christmas trees in his teens and led him to decorate a large bakery in Hartwell, Georgia, for Christmas.
Eventually, he met his fiancee from Boiling Springs,
where they both lived before relocating to Landrum. He met Willow’s manager, Kellie Bracken, when they worked together for an interior designer in Spartanburg.
When Burroughs left to start his own business, he asked Bracken to join him, creating a dynamic interior design duo.
Burroughs explains why he chose Landrum for the home of his business.
“The people are great here, and we felt there was a need for interior design,” he says.
Story and Photography by Storme Smith Willow Home & Interiors
Owner Douglas Burroughs and Manager Kellie Bracken
“There are a lot of new homes and large homes being built. We love the equestrian folks and feel this location is centrally located here in Landrum.”
Burroughs had always dreamed of owning his own home design business. He named the new location after his and his grandmother’s love of willow trees. Interior design, though, is just part of what Willow offers.
“We tried to make this your one-stop shop for gift, garden and home,” says Burroughs.
First opening in December 2023, Willow has a little something for everyone: an eclectic selection of gifts, including a men’s section filled with stylish items and handselected coffee table books on subjects ranging from cooking to wreath-making
Charleston Candle Company is one of their more popular local brands.
to bourbon.
Burroughs and Bracken take care to showcase numerous local brands and craftspeople. They sell art on consignment, collaborating with local artists like Becky Hyatt-Rickenbaker. Even their pillows are custommade by an artisan in Inman.
“We consign a lot of local art so that artists can put their work in here, and we can use it in homes or in the shop, where it sells,” adds Burroughs. “We love locals. We look for smaller brands because they work hands-on, making them better than mass-produced products.”
They also sell brands such as Round Bottom Farms, which makes natural bath and body products in Chesnee, Low Country Produce, which makes delicious soups and sauces in Beaufort, and handpoured all-natural candles from
Burroughs and Bracken have an endless supply of fabrics.
Charleston Candle Company. They also sell Carolina Plantation stoneground grits, which are made in Darlington.
While Burroughs and Bracken love their shop, the fun part is
visiting other people’s homes and helping them find the right look for their homes. They offer in-home consults where they share their expertise in interior design and space planning, lighting, rugs, and
anything one may want for their home. Burroughs services include in-home visits for consultation and arrangements for subcontracting work for home design if needed. They offer wallpaper from
Owner of Willow Home & Interior, Donald Burroughs.
Thibault Designs and Brunschwig & Fils. The fabrics on their furniture are all performance fabrics and bleach-cleanable.
“We also redesign using what they have,” Bracken elaborates. “Moving furniture and art around makes such a big difference when folks don’t know how to place it. That’s my favorite part.
“We get to do what I love. We get to be creative working here and get involved in everything together. What we do would make a great reality TV show. We want this to be a place to come and shop normally,” said Burroughs. “But if they need interior design or an informed opinion, we’re here to lend an ear and our expertise.”
Donald and Kelly will host a Christmas Open House on Friday, November 8, from 2 to 8 p.m. and Saturday, November 9, from 10 a.m. to 3 p.m. at Willow, open Tuesday through Friday from 10:30 a.m. to 5:30 p.m. and Saturday from 12 to 4 p.m.
More information can be found at willowhomeinteriors.com or by contacting willowsinteriors@gmail.com or (864) 457-1193.
If
Some is Good, More Is Better
Quoting the famous Mae West, “If a little is great, and a lot is better, then way too much is just about right!” As for me, Pebbles, the indulgentloving spokespony for Helping Equines Regain Dignity (HERD), I say, “Some is good, more is better, and too much is perfection!”
This applies to the amount of clean pine-scented shavings in my stall and the number of sliced apples presented to me when I comply with the
By Pebbles
veterinarian or farrier visit. It also pertains to the amount of fan mail from well-wishers who follow my writing. However, being a bit more diplomatic, it best reflects the generous volunteers and donors who support our equine rescue.
My mistress, Heather Freeman, was making her weekly run to Tractor Supply to buy supplies when she witnessed four fit young ladies picking up feed bags and stacking them on their cart.
They had at least ten bags of feed at 50 lbs. a bag as they effortlessly moved to the next aisle for more. Heather commented to them on how strong and capable they were.
“I could sure use your energy and coordination with our young horses at our rescue,” she exclaimed.
Their mother, Renee Moore, joined the conversation with a big smile and shared that her daughters worked well as a team. They volunteered weekly, working
Heather Freeman and barn dog Frenchie with Renee Moore (center) and her four daughters.
at a local food pantry. However, depending on scheduling, they could also probably help at HERD a few days a week. Abigail, the eldest daughter, beamed with delight at this idea. She owned pet goats, cats, and dogs but had always wanted to be around horses. The Moore sisters had never worked around equines, only cows, but were willing to learn. They were very familiar with pitching in on barn chores. They performed them on their family farm. After another brief phone conversation, a preliminary visit was arranged. The new Moore
family training volunteers would come to meet the horses of HERD.
HERD currently houses nineteen rescue equines under my direct supervision. Most of them are age two or younger, including the feisty colt Zippy, who is five months old. All the equines but Zippy have been handled extensively for the last year to stand for the farrier and vet. Zippy is learning but requires Heather’s husband, Scott’s leadership, as he can be a handful at his tender age. Heather fondly calls him “Hot Shot” as he is so full of himself and gallops
around his entire three-acre field just for fun to show off to onlookers who admire his fine build.
Step one for the Moore family’s initial visit was to have Abigail, Arya, Aireabella, and Aireanna pick their horse. This would be a longterm partnership if they chose four younger horses for training. Both humans and equines would learn together at both ends of the lead rope. Heather guided the family to each pasture to introduce every horse and pony in our care. Each of the young ladies picked a yearling horse.
The Moore family grooms Mystic and Sedona before putting them in for the night.
Aireabella was immediately drawn to Jupiter, Arya to Domino, Abigail to Sloan, and Aireanna to Clayton. Renee would be there to help as needed supporting her daughters. She, too, would learn the training steps. Renee would become a substitute teacher when required in this educational endeavor.
Despite lots of wet weather initially, progress was ongoing and rewarding for all parties. The young ladies learned how to catch and halter their steeds. They mastered desensitizing the young colts using their training sticks and long lead ropes. They excelled at grooming techniques, too, and worked up to leading the horses out of the pastures across the farm to the obstacle playground. In the playground, they guided their yearlings to cross the tire obstacles,
bank jumps, swaying noodles, and suspended blowing feed bags. This is very impressive for these yearlings considering they had not been taken out of their pastures frequently. Veterinary and farrier appointments had been conducted within their confines with precious volunteers and trainers.
Domino and Clayton proved to be the bravest in overcoming the playground obstacles for Arya and Aireanna. From the beginning, Jupiter was a natural leader entering unknown territories with Aireabella. However, he consistently wants to taste everything as part of his new experience. Much to Aireabella’s dismay, Jupiter took a few bites from the spider obstacle’s wiggling, yellow noodle legs. In contrast, Sloan was a gentleman about the entire
Aireanna Moore with Clayton in the playground.
new exposure process. His easygoing temperament was good for Abigail’s confidence-building and desire to be a good leader. The pair excelled quickly at both desensitizing exercises and obstacles.
As I write this, the cooler autumn air is arriving. We will have shorter daylight hours for afternoon training sessions. The Moore family will continue to come to help us as much as their busy fall schedule allows. Jupiter, Domino, Sloan, and Clayton grow taller by leaps and bounds. It is a grand gift to HERD to have the
Moore family’s help with the consistent socializing of these yearlings. The horses enjoy this attention, especially with young people learning alongside them. A testament to their new bond is that all four colts trot or canter up to their gates as the girls arrive each visit. This exposure will make them better partners for their future placements into permanent homes when the time comes. HERD horses stay with us until age three, and then they begin under-saddle training with professionals.
Abigail Moore with Sloan, who loves pushing the ball.
Arya Moore and Domino at the noodle obstacle.
There is a hard part for us when each equine turns age three. They enter training and must move on to make room to save another horse. We all cry buckets of tears with each departure of a HERD horse. It is hard after investing so much time and effort into each of them. This is part of the rescue process. So, regarding these special equines, a little training is great, but a lot is better for building a good foundation through socialization. I am convinced that if one volunteer is good, more is better, and having five Moore family members is pure perfection!”
Aireabella Moore with Jupiter in the training pen.
QUICK BITES PECAN PIE MAKES A PERFECT DESSERT
THIS THANKSGIVING
A Thanksgiving dinner table can be a sight to behold. For foodies and others who love the array of comfort foods on display come the second Monday in October (in Canada) or the fourth Thursday in November (in the United States), Thanksgiving is a day to circle on the calendar each year.
While a mouthwatering turkey and sides like mashed potatoes and stuffing garner the bulk of the attention on Thanksgiving, the dessert table also can be a tempting place to direct one’s eyes. Though no dessert is off limits on Thanksgiving, pie is a particularly popular option on Turkey Day. With that in mind, those tasked with crafting something for dessert this Thanksgiving can consider the following recipe for ‘Pecan Pie’ courtesy of Lines+Angles.
PECAN PIE
Makes 8 servings
INGREDIENTS
• 1 9-inch unbaked frozen deep dish pie shell, thawed
• 11/2 cups pecans, coarsely chopped
• 3 eggs, lightly beaten
• 1 cup light corn syrup
• 1/2 cup brown sugar
• 1 tablespoon molasses
• 2 tablespoons butter, melted
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
DIRECTIONS
• Preheat oven to 350 F.
• Spread pecans along the bottom of the prepared pie shell.
• In a large bowl, mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
• Bake for 60 to 65 minutes until the filling has set. Pie is done when the center reaches 200 F. Pie center when lightly tapped should spring back. Remove pie from oven and let cool on a wire rack for at least 2 hours.
• Serve.
Preparation time: 15 minutes
Cooking time: 1 hour, 5 minutes
Cooling time: 2 hours
Total time: 3 hours, 20 minutes
SPINACH ALL ROLLED UP WITH FLAVOR
Including more spinach in one’s diet can be a healthy decision. Spinach is rich in iron, potassium, magnesium, folate, and vitamins C, E and K. With that strong profile, spinach supports the heart, eyes, skin, and immune system. Spinach also can aid digestion and strengthen bones.
The good news is that spinach is a versatile ingredient and can be added to many dishes relatively easily. As an alternative to meat-based dishes, ‘Spinach Balls’ serve up flavor in easy-toportion style. Serve these with a dipping sauce as an appetizer, or place alongside pasta instead of meatballs. Enjoy this recipe courtesy of ‘It Just Happens to Be Gluten-Free’ (Do Life Inspired Publishing) by Jen Fiore.
SPINACH BALLS
Makes about a dozen
INGREDIENTS
• 1 10-ounce box frozen chopped spinach
• 3 eggs, beaten
• 1 tablespoon extra virgin olive oil
• 1 cup shredded sharp cheddar cheese
• 2/3 cup gluten-free breadcrumbs
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried parsley
• 1/4 to 1/2 teaspoon garlic powder
• 6 shakes Tabasco sauce (6 shakes more if you like it hotter!)
DIRECTIONS
• Place the spinach box in the microwave for 2-3 minutes until defrosted. Set aside to cool.
• In a large bowl mix together the cheese, bread crumbs, salt, pepper, parsley, and garlic powder.
• Squeeze excess water out of the spinach. Place the spinach into the cheese mixture. Mix.
• Add oil, eggs and Tabasco sauce.
• Form into balls and place on a parchment-lined baking sheet.
• Bake at 375 F for 18 to 22 minutes.
• Serve with garlic aioli.
MAKE THIS SIDE DISH THE STAR ON THANKSGIVING
Food is foremost on the minds of Thanksgiving guests. While food is a big deal on just about every holiday, the meal really takes center stage on Thanksgiving.
Although turkey can be a delicious main course, many Thanksgiving diners might admit they anticipate the side dishes more than the turkey. Potatoes, soups, salads and dinner rolls are all competing for space on the Thanksgiving table and can be equally tasty. However, perhaps no side dish is more synonymous with Thanksgiving than stuffing.
Though stuffing is sometimes cooked inside the turkey, while others prefer to prepare it in a casserole dish. There’s no shortage of ways to prepare stuffing, and adventurous types might enjoy this recipe for ‘Stuffin’ Muffins’ courtesy of ‘Lord Honey Traditional Southern Recipes With a Country Bling Twist’ (Pelican Publishing) by Chef Jason Smith. In this recipe, stuffing is baked in muffin tins for the perfect portion you can sink your teeth right into.
STUFFIN’ MUFFINS
Makes 1 dozen
INGREDIENTS
• 1 pound breakfast sausage
• 2 medium onions, diced
• 2 cups diced fresh baby portobello mushrooms
• 1/2 cup butter
• 8 cups crumbled cornbread
• Salt and ground black pepper to taste
• 1 tablespoon dried rubbed sage
• 1 teaspoon onion powder
• 1/2 cup shaved or grated parmesan cheese
• 2 eggs
• 11/4 cups chicken or veggie broth or stock
DIRECTIONS
• Preheat oven to 350 F. Butter a 12-hole muffin tin.
• In a large skillet, crumble the sausage and cook until halfway done. • • Add the onions, mushrooms and butter. Cook until tender.
• In a large mixing bowl, combine the crumbled cornbread and the sausage mixture. Add salt and pepper. Add the sage, onion powder, parmesan cheese, eggs, and broth. Mix with hands until all ingredients are moist but hold together.
• Using a 3-ounce ice cream scoop, place 12 balls into the prepared muffin tin and pat tops flat. Bake for 30 minutes.
Tacos are a beloved comfort food. While the true origins of tacos are unknown, they are believed to have originated in Mexico long before the Spanish arrived. Ancient Mexicans made soft, flat corn tortillas and filled them with various ingredients, including cooked organ meats and fish.
The process of assembling and devouring a taco is relatively simple, but there are ways to improve the flavor profile of this delicious dish. Certainly you can purchase any number of tortillas from a local supermarket, but for a truly great taco, think about homemade tortillas. Here is a recipe for Tortillas de Ma’z, courtesy of King Arthur Baking.
TORTILLAS DE MA’Z
Yields 16 5-inch tacos
INGREDIENTS
• 21/2 cups (231 grams) King Arthur Organic Masa Harina
• Pinch salt
• 12/3 cups warm water, about 100 F
INGREDIENTS
• To make the dough: Weigh your masa harina; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large, shallow mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands to make a cohesive dough.
• Using your hands, mix and knead the dough in the bowl for a minute or so until it is smooth and somewhat firm; it should feel like Play-Doh. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon at a time. If you roll a piece into a ball and squeeze it and the edges crack, add more water a teaspoon to a tablespoon at a time.
• To shape the tortillas: Preheat a comal, a cast iron or nonstick pan, or a griddle over medium heat for 5 min-
utes, or until evenly hot.
• Cut two round or square pieces of foodsafe plastic from a plastic produce or zip-top bag to a size about 1/2-inch larger than the diameter of your tortilla press. Set aside.
• Divide the dough into 16 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic or a damp kitchen towel to keep them moist.
• Working with one ball of dough at a time, sandwich it in the center of two pieces of plastic. Place the plastic-enclosed dough on the bottom plate of a tortilla press. Gently squeeze the handle of the press until the dough is about 1/16- to 1/8-inch thick and about 5 inches in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.
• To cook tortillas: Peel the top piece of plastic and then the bottom piece away from the tortilla. Quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear.
• Cook the tortilla until it releases easily
from the pan and its color has lightened and become opaque, 30 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.
• Using a spatula or your fingers, flip the tortilla and cook it until the bottom edges start to brown and some freckles appear, 60 to 90 seconds more.
• Flip the tortilla one more time and cook until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 to 20 seconds longer, until full set and soft.
• Remove the tortilla from the heat and wrap it in a clean kitchen towel, or transfer it to a cloth-lined tortillero.
• Repeat the pressing and cooking process with the remaining dough.
• Storage information: Enjoy the tortillas the same day by keeping them wrapped in a kitchen towel or tortillero. Refrigerate leftover tortillas, wrapped in a kitchen towel and sealed in a plastic bag, for to three days, or freeze for two to three months.
• To reheat tortillas: Preheat a comal, pan or griddle for 5 minutes over medium heat and warm the tortillas for about a minute on each side.
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