Washington the Magazine July/August 2021

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SECRET IDENTITY

TAKE A WALK AT THE PARK SEAFOOD SUPPER RECIPES

JULY/AUGUST 2021 WASHINGTON, NORTH CAROLINA

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In this issue

FEATURES & DEPARTMENTS A DAY IN THE LIFE GONE CRABBING: 16 Tag along with crabbers in

Beaufort County from their early morning expedition along the Pamlico River to selling their catch at a local crab house.

16 TAKE A WALK 26

EASY HIKES, ENTICING SCENERY: Goose Creek State Park provides easy hikes and enticing scenery.

26 TRAVEL & LEISURE 36

BEAUTY ALONG THE BARRIER: Located just over two hours away from Washington, the seaside town of Kitty Hawk offers visitors the perfect mix of history and nature packed into 8.2 miles.

36 IN EVERY ISSUE 6 10 50 56 58 66

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Publisher’s Note

ON THE COVER

What's in Store

Washington native Sarah Lynch played North Carolina State mascot Ms. Wuf the past two years, but couldn’t tell anybody until she graduated. Now the secret is out.

What’s to Eat Wine Column Cast a Line Why I Love Washington

Schedule Your Screening Mammogram ONLINE!

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A NOTE FROM ASHLEY

Secret identity

Native reveals she was Ms. Wof

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ashington native Sarah Lynch spent two years appearing before thousands of Wolfpack fans at NC State University. But only a small handful of friends and family were ever keen to her identity — thanks to the responsibility that comes with serving as mascot Ms. Wuf. In the spirit of a position all about school spirit, the few that perform in the suit are asked to remain tight-lipped about their roles in order to keep from breaking character. With her duties performed and life as a college mascot now in the rearview, Lynch is ready to take a look back at her experience and her hometown is ready to celebrate how one of its own served as the iconic Ms. Wuf. Join along for fun and games on page 44.

The blue crab is a linchpin of the economy and culture along the rivers of eastern North Carolina. For generations, hard-working residents have made a living harvesting blue crabs from the waters of the Pamlico, Pungo and surrounding rivers and creeks. It can be a grueling, physical trade, punctuated by the relentless glare of the sun over open water and the persistent brackish spray across the bow of utilitarian vessels. The days start early and for some, like Dylan Blane and Christian Abramson, the work starts at a young age.

Spend a day baiting, setting and checking pots with the next generation of local crabbers starting on page 16.

Eastern North Carolina is known for its natural wonders, from its estuarine rivers to its swamps and forests. All of these elements come together at Goose Creek State Park, where scenic views are preserved in a refuge for native plants and wildlife. There’s no better way to take it all in than a hike along one of the parks nine different trails spanning some eight miles across 1,672 acres. Satisfy your natural curiosity and check out some creatures along the way on page 26.

This is a great time of year to explore Washington and the Pamlico region.

I hope that you enjoy this issue of Washington the Magazine and all that our area has to offer.

ASHLEY VANSANT Publisher

We would love to hear what you think about Washington the Magazine. Email us at news@thewashingtondailynews.com Write or write to P.O. Box 1788, Washington, NC 27889. Letters chosen for publication may be edited for length and clarity. All to us submissions become the property of Washington the Magazine.

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Publisher Ashley Vansant Editorial Steve Barnes Chelseas Hofmann Brandon Tester Contributors Richard Andrews Mary Mehlich Vail Stewart Rumley Advertising Director David Singleton Marketing & Sales Kristen Smith Scott Williamson Distribution Kim Riggs Art Direction Ryan Webb Contact information Washington the Magazine P.O. Box 1788 Washington, NC 27889 Advertising inquiries 252-946-2144 Ext. 221 Subscriptions & change of address 252-946-2144

Washington the Magazine is published six times a year by Washington Newsmedia, LLC.

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WHAT'S IN STORE

A piece of

Washington WRITTEN AND PHOTOGRAPHED BY CHELSEA HOFMANN

a.

Embrace nature Prioritize natural ingredients with these handcrafted natural beauty products from Back Creek Soaps, a local company focusing on infusing natural beauty into everyday life. These soaps, deodorant and skin care are handmade in Washington and feature only the best natural ingredients to nourish your skin, available at Flying Pig Provisions (a.) $8 - $28.

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b.

Shimmering stones The perfect accent to any outfit, these crystal and agate necklaces by Merging Metals feature bold colors and artful patterns to make for a thoughtful gift and can be found at The Wander Co. (b.) $25 - $50.

c.

Express yourself These one-of-a-kind tees are sure to become a staple in wardrobes across Washington. With witty sayings and a bleached pattern that is unique to each and every shirt, these shirts available at The Wander Co. will be a favorite for going out with friends or staying in for a night at home (c.) $28.

Fishing frenzy From downtown newcomer The Pirate Waters Outfitter, this hat features the likeness of a bass caught jumping out of the water. Embroidered on an eye-catchingly bright yellow hat, this piece is sure to be a fisherman’s favorite (d.) $25.

d.

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k.

e.

For a future fisherman These baby booties are handcrafted in the villages of the country of Kyrgyzstan in Asisa and feature a motif of a blue fish with colorful scales. Perfect for babies aged 0 to 12 months, these unique booties help to reduce global poverty and are available at Flying Pig Provisions (e.) $29.95.

Caffine fix

f.

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Treat yourself to an early morning coffee with these mugs, available at Flying Pig Provisions. Sure to put a pep in your step, each mug features a unique saying for a dash of humor to ease your early morning woes (f.) $15.95.

g.

Neat notebooks h.

These themed notebooks are perfect for mealprepping, writing down ideas or staying organized and feature humorous sayings printed along the front cover. These perfect gift options are available at Flying Pig Provisions (g.) $ 9.95 - $11.95.

Travel mug Featuring a license plate motif, this mug available at The Wander Co. brings a whole new meaning to the term ‘travel mug’. With multiple styles and colors, these mugs are just right for the travelers in your life (h.) $25.

Award-winning

i.

Pick up this exclusive post card from Flying Pig Provisions. The artwork on the front of the postcard is an original piece painted by Gale Champion and was selected as the first place winner in an art competition held by Arts of the Pamlico and Flying Pig Provisions (i.) $1.49.

Touch of the water Handcrafted with seashells, driftwood and other pieces found during a beachside collection, this custom candleholder currently available at The Wander Co. will bring a little touch of the ocean to any waterfront home with its interesting composition (j.) $50.

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In full bloom These handcrafter paper flowers are excellent alternatives to fresh cut flowers and can provide beauty for years to come if taken care of. Made by local paper florist Echo Paper Studio, these roses are just one of the many options available at The Wander Co. (k.) $28.

k.

Fishing on the fly Handcrafter using the finest materials, this fly flishing rod was produced by Greg Camacho of Camacho Rodworks and is available at the newly opened fishing supply store, The Pirate Water Outfitters, located on North Market Street in downtown Washington (l.) $400.

l.

Catch of the day m.

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You’ll be the talk of the pier in these short sleeved shirts by American Fishing Tackle Co. Sold at The Pirate Water Outfitters, these shirts are available in numerous patterns and sizes to fit every fisherman’s taste (m.) $45.

WASHINGTON HARBOR DISTRICT

FINDING THE RIGHT POLICIES FOR YOU!

Shop Local JULY/AUGUST 2021 | WASHINGTON THE MAGAZINE • 15

GONE CRABBING A day in the life of a county crabber

O

STORY AND PHOTOS BY CHELSEA HOFMANN

n an almost dreary morning under a sky of overcast clouds in late June, Beaufort County crabbers set out along the brackish waters of the Pamlico River. Hundreds of buoys bob in the waves of the early morning, each representing a crab pot resting along the bottom of the river. Spray from the river cast over the sides of the open boat, coating the watercraft and its inhabitants with the salty water.

The voyage lasts 20 minutes and ends in an inconspicuous location near a row of residential

waterfront properties. More buoys bob along the white-capped waters of the Pamlico, and with the help of a metal gaff hook and an electric pulley, the first crab pot breaks the briney surface with a bounty of one of Beaufort County’s most recognizable residents.

The crabbers’ target, the blue crab, is a species native to the Eastern coastline of the United States. Blue crabs, so named for the bright blue coloring of their shells and claws, can grow up to nine inches long when measured from tip to tip of their hard shell, also known as the carapace, according to the National Oceanic and

Atmospheric Administration. These animals can live for three to four years and reach maturity after 12 to 18 months depending on the temperature of the water in which they reside.

Populations fluctuate often and some areas may have smaller populations every other year. Male crabs are genuinely larger in size compared to their female counterparts and are more desirable a catch in the crabbing industry.

These crabs have a long and storied history in and out of the water in Beaufort County. From Washington to Belhaven, the influence of blue crabs can be felt both on land and along the

Blue crabs are native to the brackish waters of the Pamlico River and crabbers throughout the county head out on the water in the early morning hours with hopes of catching these colorful crustaceans.

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16-year-old Dylan Blane has been crabbing with his stepfather for over eight years. Blane now has over 250 crab pots of his own and often ventures out along the Pamlico to check and repair his pots.

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Blane and his fellow crabber, 17-year-old Christian Abramson, leave from a dock in Belhaven and work together to transport crab pots to and from the water after harvesting any caught crabs.

water. Hundreds of crab pots are stacked along properties dotting U.S. Highway 264 in either direction. Oversized models of these crustaceans can be found throughout Washington, each decorated to represent and honor a specific place or landmark. Crab houses, or processing centers for the crabbers to sell their catch, litter the county, with most being out of commission.

“I’ve been doing this since I was 8,” said Dylan Blane, captain of the morning crabbing expedition. “My stepdad gave me maybe 50 pots to start out and I just got hooked. I have around 250 pots now that I bait and cast myself and I go out as often as I can. It’s definitely a lot and some years are better than others in terms of catch and profit.”

Blane is 16 years old, and along with help from friend and fellow crabber, 17 year old Christian Abramson, crab pots are pulled to the surface and emptied of their catch. Two wooden crates hold the blue bounty of the boys’ efforts, and as more crab pots are fished from the depths of the river, more crabs are emptied into the crates. Once empty, the crab pots are tied together along the bow and stern for transportation back to land. Away from the water, Blane will repair any damages to 18 • WASHINGTON THE MAGAZINE JULY/AUGUST 2021

the pots and bait them for a recast.

From the brackish waters of the Pamlico River, the crabbers transport their haul some 32 miles to one of the biggest operational crab houses in the county, the Washington Crab and Oyster Company. Owner Jason Hall, who purchased the business last year with his wife, says that crabbers come from all over to sell their catch of the day.

Once the crabbers bring in their catch of the day, the workers at Washington Crab and Oyster Company and the crabbers sort the crustaceans into three categories.

“Crabbers start getting here around 11 a.m. They pull right up to the dock with their trucks and at that point, we do what’s called culling or grading the crabs,” Hall said. “We ice dip all of our crab. We want to give them a last little bit of water and it calms them down and makes them last a little longer. We dump them all on one end of the table and we grade them in three different sizes. The number one crab is called a Jimmy crab, which is 6 inches or larger, a number two crab is a male crab 5 to 6 inches across and a number three crab is all the female crabs.”

Males and females can be easily identified by their aprons,

This boat is just one of the Blane family’s boats they have outfitted specifically for crabbing. The bow and stern of the boat are left vacant to allow for crab pots to be transported back to shore on the return trip.

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For the crabs that don’t make the cut, the Washington Crab and Oyster Company steam up to 1,500 pounds of crabs at a time. These crabs are picked clean of their meat, which is then sold in Washington Crab’s retail store and to local businesses and restaurants.

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This crab is known as a Jimmy Crab and is graded as a number one among Washington Crab’s grading scale. These crabs are male crabs that measure 6 inches or greater from tip to top of their shell.

or underbellies. Male crabs have a thinner apron that resembles the Washington Monument along their underbelly while females have a thicker apron that resembles the domed shape of the Capitol Building. According to Hall, there is not much difference between the taste of the meat from male and females but females do contain a mustard that must be removed or eaten depending on the patron’s taste.

“They’re obviously very perishable so we sell most of our crabs every day. We sell a lot of them through our retail store and through other wholesalers in North Carolina. As we get further into the season, we’ll pick more crab. Right now, we’re making more money shipping them than we are picking them so we’re only at two to three days of picking a week,” Hall said.

For crabs that do not fall in the three graded categories, Washington Crab loads the crustaceans into carts that can hold 1,500 pounds of crabs and cook them in the in-house industrial steamer.

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“We take smaller crabs that might not have a lot of meat in them so we cook them and we’ll pick the meat out. And as the season goes on, our grading does change and we focus on larger crabs,” Hall said. “During this time in the season, we’re cooking three to four days a week. When it gets later in the season and we aren’t shipping so many crabs up north, we’ll probably cook a couple times a day.”

From here, both fresh and cooked crabs move to either the in-house retail store or are sold to restaurants and wholesalers both in the area and across the country. For crabbers like Blane who sell to Washington Crab and Oyster Company among other seafood wholesalers, the risk and unpredictable nature of the trade is worth the reward of pulling these blue crustaceans from the waters of the Pamlico River.

“It’s definitely not for everybody but you just get hooked,” Blane said. ⋇

Smaller crabs like this one are often thrown back in the water when they wander their way into a crab pot. These crabs usually reach full maturity after 12 to 18 months and will continue to moult, or shed their shells, throughout their lifetime.

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Nita Lee Joins

Eastern Dermatology Now Offering Aesthetic Services in Washington

PROCEDURES OFFERED Microdermabrasion Chemical Peels Dermaplaning

Eastern Dermatology is pleased to announce the hiring of Nita J. Lee to the Washington office, spearheading the opening of our Beaufort County Aesthetics’ division. A Washington native, Lee is a Registered Nurse and a Licensed Aesthetician. She is passionate about beautiful and enhanced skincare. Lee can introduce you to our newly available lines of products and services preferred by our physicians.

Lee is now accepting appointments for these and other services.

Please call to schedule your appointment, or to learn more about the services offered.

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142 Avon Avenue Washington, NC (252) 946-1340 www.easternderm.com

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TAKE A WA

Goose Creek State Park is home to several types of snakes. This redbellied water snake was spotted near the Palmetto Boardwalk Trail.

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ALK

GOOSE CREEK provides easy hikes, enticing scenery

STORY AND PHOTOS BY BRANDON TESTER

E

ight miles of trails lie within the 1,672 acres Goose Creek State Park occupies.

In total, there are nine different trails spread throughout the park. More than half of them are a mile or less in length; the longest one, Goose Creek Trail, is 2.5 miles long.

Each trail presents a flat, easy hike. Hikers can set up shop at Goose Creek’s various campsites, or they can drive in for a day trip. Either way, the hiking experience at Goose Creek is less about navigating the challenging peaks and valleys you might find at other state parks. Here, it is more about getting up close and personal with nature — including plants, bugs, reptiles and animals of all sizes.

The Palmetto Boardwalk Trail, for example. One of the park’s most popular trails, the Palmetto Boardwalk spans about half a mile and takes visitors across a freshwater marsh.

The trail starts behind the Goose Creek Environmental Educational Center, one of the first buildings visitors see when they drive into the

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This path behind the Goose Creek State Park Educational Center leads to the Palmetto Boardwalk Trail.

park. A short trail behind the Education Center leads to the start of the boardwalk, where you might see deer roaming around the edge of the marsh. Near the start of the trail is a covered picnic room, which is protected by netting that allows visitors to peak into the marsh while protecting them from mosquitoes and other nuisances.

From that point on, the sights and sounds of wildlife in the marsh surround you. Peak into the murky swamp water and you might see a nonvenomous water snake or a venomous cottonmouth poking its head out. Look hard enough and you’ll see some small fish swimming around.

Look up and you’ll see birds flying from branch to branch, sometimes nesting in tree cavities.

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Farther down the trail, you’ll continue to see more signs of wildlife.

Signs along the boardwalk show visitors what they might see in the swamp — anything from the common snapping turtle, which often floats just below the water’s surface, to black bears.

There are also plenty of wetland plants on display, one of the most prominent being the lizard’s tail, which gets its name from the dropping tip of its flower stalk. Lizard’s tail once had medicinal purposes. It was used to used to treat sore breasts, backs and upset stomachs, as well as spider bites and other issues.

The park’s other trails provide unique experiences. Goose Creek Trail, for instance, takes hikers on a two-mile journey through black gum

Some trails in Goose Creek State Park feature views of wetlands that host a diverse array of plants and creatures.

Markers along Goose Creek trails show hikers what kinds of wildlife they might see on their travels. This marker on the Palmetto Boardwalk trail gives details about one of those animals.

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Anyone seeking to explore Goose Creek can take advantage of several camping spots that are open for reservations.

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Insects and animals alike call Goose Creek State Park home.

and cypress swamps. Ivey Gut Trail passes through the Goose Creek forest. Live Oak Trail, a quarter-mile loop, passes along the shoreline of the Pamlico River at one point. Huckleberry Trail — which, as its name suggests, winds through a patch of huckleberries — serves as a short connector between the Live Oak and Mallard Creek trails.

For campers, Goose Creek offers cabins as well as sites for tent, trailer and RV camping. To make a reservation, call 1-877-722-6762. The park is open 8 a.m. – 6 p.m. from November to February, 8 a.m. – 8 p.m. from March to May, 8 a.m. – 9 p.m. from June to August, and 8 a.m.

– 8 p.m. from September to October. ⋇

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Goose Creek State Park contains eight miles of trails. Some of the trails are loops, and others connect with each other at various locations. All of the trails are flat, and none are more than 2.5 miles long.

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TRAVEL & LEISURE

With picturesque views of the ocean, along with plenty of parks and other family-friendly activities, Kitty Hawk offers more than meets the eye. This barrier island town is the perfect getaway for a short weekend trip or an extended vacation.

BEAUTY ALONG THE BARRIER History and nature await in Kitty Hawk STORY BY CHELSEA HOFMANN IMAGES FROM LIBRARY OF CONGRESS, PRINTS & PHOTOGRAPHS DIVISION PHOTOGRAPHY BY CAROL M. HIGHSMITH

L

ocated just over two hours away from downtown Washington, the seaside town of Kitty Hawk along North Carolina’s Outer Banks offers visitors the perfect mix of history and nature packed into 8.2 miles.

Made famous by the Wright brothers in 1903, Kitty Hawk is known internationally for being the birthplace of powered flight. Today, visitors can enjoy picturesque views of the Atlantic ocean

from the pier or take a trip to one of the several parks located throughout the barrier island town.

Kitty Hawk has an expansive public beach that can be enjoyed by residents and visitors alike throughout the year. Public beach access with parking is available throughout the town, with 11 parking areas containing 266 spaces for beachgoers.

A public restroom with showers is located at the Kitty Hawk Bath House and a port-a-potty is located at the public access point at Byrd Street.

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During the season, members of the town’s Ocean Rescue personnel will be on duty. These personnel will perform lifeguard and ocean safety duties from Memorial Day until Labor Day, in addition to informing the public about ocean safety throughout the year. The fixed lifeguard stands are located at the beach access points at Byrd Street, Eckner Street, Lillian Street and the Kitty Hawk Bath House with roving lifeguards are also roaming the beach on ATVs. From Memorial Day

Kitty Hawk is located along the 200 mile stretch of barrier islands that form what is known as the Outer Banks. These barrier islands are known for picturesque views of the Atlantic Ocean, as well as hotspots for vacationers and historians alike.

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The Wright Brothers’ influence can be felt throughout the Outer Banks. This monument, located in the nearby town of Kill Devil Hills, is part of the National Park established to honor the brothers.

A similar monument, the Icarus Monument to a Century of Flight, is located in downtown Kitty Hawk and was installed to commemorate the 100th anniversary of the brothers’ achievement.

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Kitty Hawk is well known among aviation enthusiasts and historians alike as the birthplace of powered flight. On December 17, 1903, brothers Wilbur and Orville Wright successfully completed the first powered airplane flight.

to Labor Day, the Ocean Rescue personnel will be on duty daily from 10 a.m. to 6 p.m. After Labor Day and until Sep. 30, Ocean Rescue will be on duty from 10 a.m. to 5 p.m.

Glass and fires are not allowed on the beach and it is forbidden to drive on the beach.

Motorized watercraft cannot be launched from the shores of Kitty Hawk’s beaches and surfers must attach a surfing leash that connects them to their surfboards. Swimming in the ocean is prohibited when “No Swimming” flags are posted, and swimming during these times can result in a $250 fine. Unattended personal equipment like chairs, umbrellas, canopies and coolers cannot be left on the beach overnight and digging holes or mounding sand on the beach is not allowed for the safety of all beachgoers.

For those wanting to take a break from the surf and sand, Kitty Hawk also has multiple parks, paths and visitor centers for the budding outdoor enthusiast or history buff. Paul Pruitt Jr. multi-use path is a dedicated two-mile path that runs from the intersection of West Kitty Hawk Road and The Wood Road. Parks in the town include the Paul Pruitt Jr. Park, the Sandy Run Park, the Windgrass Circle Park and Kitty Hawk Park. The Monument to a Century of Flight stands as a memorial to Wilbur and Orville Wright, who achieved flight on the shores of Kitty Hawk in December of 1903.

Kitty Hawk is one of many towns located among the Outer Banks but its beautiful scenery and steeped history make for an exciting and unusual day at the beach. For more information about the town of Kitty Hawk, visit the town’s website. ⋇

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The shores of Kitty Hawk cover a small portion of the Outer Banks but visitors to the town are sure to find plenty of seaside activities fit for the entire family.

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ADVERTISER INDEX Adams & Associates (42) Beaufort County Schools (2, 65) Big Bargain Furniture (15, 67) Century 21 Real Estate (63) Cindy Twiddy Realty (60) City of Washington (60) Coastal Community Action (49) Coldwell Banker Coastal Rivers Realty (3) Crisp RV Center (35) Daughtridge Patio (34) East Coast Radiator (35) Eastern Dermatology, Nita Lee (24) Eastern Radiology (5) Executive Personnel Group (34) Feyer Ford (6) First Bank (64) Gail Kenefick - Coastal Rivers Realty (64) IBX Ink & Thread (42) Jones & Sasnett, P.A. (15) Kari Hall, Century 21 (49) King Chicken (25) Little Washington Sailing School (15) Mauri E. Alligood - State Farm Insurance (64) Nan McLendon - The Rich Co. (24) Norman’s Home Furnishings (43) Precision Eye Care (60) Ryan Whitford - AssureVest Insurance Group (35) Seabird Realty (59) Sloan Insurance (15) Southern Bank-Belhaven (24) Stewart’s Jewelry Store (9) The Rich Company (7) Tideland EMC (62) Truist Wealth (42) United Country Respess Real Estate (64) Vidant Health Systems (68) Washington Funeral Home (61) Washington Montessori Public Charter School (34)

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The secret is out...

WASHINGTON NATIVE PLAYED

Cutline

MS. WUF

P

WRITTEN BY STEVE BARNES erry White, the gruff, suspicious newspaper editor at the Daily Planet suspected, but could never confirm that Clark Kent was Superman.

Aunt May was very surprised to find out Peter Parker had an alter ego at the end of the Spider-Man: Homecoming movie in 2017.

Bruce Wayne’s faithful butler, Alfred Pennyworth, always knew he was Batman.

Sarah Lynch’s family knew her secret as well, but this one was real.

The 22-year old Washington native and recent North Carolina State graduate spent her junior and senior year playing Ms. Wuf-the iconic Wolfpack sports mascot that has appeared at sporting events and other occasions, along with husband Mr. Wuf, for the past 40 years, but couldn’t tell anybody else it was her in the suit until her tenure ended in May. Lynch played volleyball and softball all four years at Washington High School and swam her senior year, which left little time to think about being a cheerleader or mascot.

However, her fraternal twin sister Katherine was the captain of the Pam Pack cheerleading squad, so she was familiar with the routine. The twins followed in their father, Walker’s, footsteps by choosing to go to N.C. State.

“It was always our first choice,” Lynch said. “We grew up State fans because of my dad and went to a lot of football and basketball games. I was really excited when I got my acceptance letter.”

After two years of sitting in the front row of the student section cheering on the Pack with her friends, Lynch decided she missed being a part of the action.

She was attending a gymnastics meet in Reynolds Coliseum when one of her friends dared her to go up and talk to Ms. Wuf. “I still wasn’t thinking of actually being in the suit, but my sister introduced me to a cheerleader

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“It’s a strange feeling to have 15,000 people watching you, but not knowing it’s you,” Sarah Lynch said.

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Lynch has played Ms. Wuf for the last time, but the tradition continues.

who described the tryout process and the other responsibilities,” Lynch said. “I said sure why not, sort of on a whim. Tryouts were in the spring of my sophomore year and I ended up being one of several Ms. Wufs starting in the fall of 2019.”

One of the first things her cheerleading coaches told her was she couldn’t tell anybody she was Ms. Wuf, except her family. Her friends figured it out when she wasn’t in the stands with them anymore and Ms. Wuf seemed oddly familiar.

“It was strange and fun at the same time to be in front of 60,000 football fans, but none of them knew it was me in the suit,” Lynch said. “It was exciting and a little nerve-wracking to ride out to midfield on the helmet golf cart at the beginning of the game and running out with the team. There were a handful of us who rotated in and out

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because it’s hot in the suit and there were a lot of events to attend. I think I’m a combination introvert-extrovert, so it was hard sometimes to not let people know, then other times it was very funny to be among people I knew and not break character.”

The mascots perform at charity events in addition to football, basketball and other games. Lynch has done everything from birthday parties and weddings to corporate events.

“I even went to a gender reveal,” Lynch said. “It was a girl, so Ms. Wuf was happy.”

Among the highlights of her two years as Ms. Wuf, three stood out. Not surprisingly all involved life on the road.

“We flew a private charter to Florida State my junior year and we able to stay a couple of days,” she said. “Football players eat all the time,

Lynch entertained the Wolfpack faithful for two years as Ms. Wuf through many warm football Saturday’s.

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Lynch spent the summer in the Rocky Mountains of Colorado working at a Young Life camp after graduating with a degree in Natural Resources and Program Management.

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so they fed us really well. It was strange being on the field in front of a few hundred Wolfpack fans, but it was a fun trip.”

Her hardwood highlight involved a trip to Greensboro for the ACC Women’s Tournament in March. “ We stayed the entire week and performed at all the games with the mascots from the other ACC schools,” Lynch said.

“We were on the court when the Wolfpack women won the championship and our fans went crazy.”

Lynch capped her college career with the final highlight. “ We won the ACC cheerleading championship and finished third overall in the country at the NCAA competition,” she said. “We practiced six days a week and sometimes practice lasted four hours. It was worth it when we won.”

COVID-19 curtailed fan attendance at many Wolfpack games, but the mascots and cheerleaders were there once restrictions loosened. They were tested every week and were subject to base line vital sign testing to make sure they were properly hydrated before donning the suit on a football Saturday. They also had athletic trainers who monitored their hydration and overall health.

“The COVID part was weird, but it was that way for everybody,” Lynch said. My sister was my biggest “cheerleader” who kept my secret and always encouraged me.

Being Ms. Wuf was a great experience that I wouldn’t trade for anything. They let me wear the wolf tail with my cap and gown at graduation in keeping with the tradition. I’m proud to be one of over 200 women who were Ms. Wuf and she will always be a part of me.”

Lynch graduated with a degree in Natural Resources and Program Management and is spending the summer working at a Young Life Camp in the Colorado mountains.

She plans to return to Raleigh to pursue job opportunities in the fall. ⋇

Proud parents Stacey and Walker spend time with Ms. Wuf in Raleigh. Sarah is one of around 200 women who have played Ms. Wuf.

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WHAT'S TO EAT

SUMMERTIME A savory season for seafood

FOOD PREP, PHOTOGRAPHS AND STORY BY VAIL STEWART RUMLEY

S

eafood is synonymous with summer, and on the banks of the Pamlico River, we are blessed with the bounty from local waters.

Whether it’s blue crab pulled from the river via baited string and a simple net, shrimp trawled from the sound just downriver, delivered fresh to local markets or flounder hooked on a hot August day and cooked up in an even hotter pan, the possibilities are endless for meals made of savory seafood and the perfect sides — all courtesy of recipes shared by some of the best cooks Beaufort County can claim.

Everyone’s vision of the ideal summer menu may differ, but you can’t go wrong with this one: pairing shrimp with blue crab, Mildred Rumley’s Sea Island Supper is a light and delicious casserole, perfect for those days spent on the river or beach and a quick, easy-toassemble gourmet meal is required to cap off the

day. With a side of Delores Mayo’s fresh corn cornbread, and a dessert of Cindy Smithwick’s blueberry cobbler, topped with a generous scoop of vanilla ice cream, it’s a summertime feast that can’t be beat.

Starting in the dog days of summer, you’ll find there’s a very short window for catching and keeping flounder in local waters (Aug. 16 – Sept. 30). Make the most of it with Lemon Pepper Flounder, a side of old-fashioned, chilled cucumber salad and a simple dessert of baked peaches with ice cream. Another delicacy that’s abundant through September is soft-shell blue crab; breaded and fried, accompanied by marinated coleslaw, they make for a great meal of some of eastern North Carolina’s best catch.

Summer is in full swing — take advantage of what’s being caught (and growing) right here, right now, and get a fresh, local take on what’s for dinner. ! ⋇

FRIED SOFT-SHELL BLUE CRABS Recipe by Skybo Langley “Scent from Heaven,” Smyrna OFWB Ladies Auxiliary, Blounts Creek 12 soft-shell blue crabs; 2 eggs, beaten; 1/4 cup milk; 2 teaspoons salt; 3/4 cup flour; 3/4 cup dry bread crumbs.

Dress crabs by cutting off the face just back of the eyes. Remove the apron; remove the spongy parts (the gills, stomach and intestines) under the parts of the body covering them. Rinse in cold water; drain. Combine egg, milk and salt. Combine flour and crumbs. Dip crabs in egg mixture, then roll in flour and crumb mixture. Place crabs in a heavy frying pan which contains about 1/8-inch of fat (or oil), hot but not smoking. Fry at a moderate heat. When crabs are brown on one side, turn carefully and brown on the other side. Cooking time approximately 8 to 10 minutes. Drain on paper or paper towels.

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FRESH CORN CORNBREAD Recipe by Delores Mayo “Heavenly Treasures: Recipes from Our Kitchen to Yours,” Hodges Chapel PH Church, Chocowinity 1 cup cornmeal; 1/2 cup self-rising flour; 1 tablespoon sugar; 1 cup fresh corn; 1 egg; 1/4 cup shortening (or softened butter); 1 cup buttermilk.

Combine all ingredients and mix well. Pour into a greased 9-inch-by-9-inch pan. Bake at 475 degrees for 20-25 minutes.

WATERMELON AND TOMATO SALAD Recipe by Bev Walker “Our Celebration Cookbook,” First Presbyterian Church, Washington 2 1/2 cups seedless watermelon, cut in 1-inch cubes or balls; 1 1/2 cups cherry or grape tomatoes, cut in half; 3 teaspoons sugar; 1/2 cup minced scallions or small red onion, quartered and thinly sliced; 2 tablespoons extra virgin olive oil; 2 tablespoons sherry vinegar (1/2 cup of balsamic works too, if you don’t have sherry vinegar); 1/2 cup cilantro or parsley, roughly chopped; salt and pepper to taste.

Mix all ingredients together, refrigerate and serve. Keeps for several days.

LEMON PEPPER FLOUNDER Recipe by Brenda Willis “Country Cooking: Favorite Recipes from the Heart,” Church of God of Prophecy, Washington 1/2 stick of butter; 1 large lemon; lemon pepper seasoning; 1 small Vidalia onion; 6 flounder fillets.

Lightly coat flounder fillets with lemon pepper seasoning. Place on a lightly greased sheet pan. Thinly slice lemon and place two slices on top of each fillet. Slice onion and separate layers. Thinly layer onions over fillets and lemon. Place a pat of butter over each fillet. Cover with foil and bake at 425 degrees for about seven minutes. Uncover and continue baking until fillet is flaky.

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BLUEBERRY COBBLER Recipe by Cindy Smithwick “Recipes: Mt. Olive (Church of Christ) Friends and Family,” Belhaven 1/4 cup plus 2 tablespoons butter (or margarine); 1 1/2 cups sugar (divide 1 cup in batter and 1/2 cup in fruit); 3/4 cup flour; 3/4 cup milk; 2 cups blueberries.

Melt butter in a 2-quart baking dish. Combine 1 cup of sugar and 3/4 cup flour. Add 3/4 cup milk, and stir until mixed well. Pour batter over butter in dish. Do not stir. Combine berries and remaining sugar. Spoon berries over batter — do not stir! Bake at 350 degrees for one hour. (*Cook’s note: I made this cobbler with blueberries, blackberries and raspberries — any combination will be fabulous for this recipe!)

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CUCUMBER SALAD Recipe by Tina Boerema “Welkom,” Terra Ceia Cookbook III, Terra Ceia Christian School, Pantego 3 cucumbers; 1/2 onion; 1 1/2 tablespoons sugar; 3 tablespoons vinegar; 1 teaspoon salad (olive) oil; 1/2 teaspoon celery seed; salt and pepper to taste.

Peel and slice cucumbers and onion paper thin. Salt generously. Let stand until water is drawn out of cukes. Squeeze off water. Mix sugar, vinegar, oil, celery seed, salt and pepper. Stir into cucumbers. Let stand in refrigerator at least 30 minutes before serving.

MARINATED COLESLAW Recipe by Charlie Cline “Say Grace,” Women of the ELCA Grace Lutheran Church, Washington 1 pound grated cabbage; 1/2 green bell pepper, 1/2 medium onion; 1/3 cup cider vinegar; 1 tablespoons olive oil; 1 tablespoon prepared mustard; 1/2 teaspoon salt; 1/2 teaspoon celery seed; 1/2 teaspoon black pepper.

Chop and mix the cabbage, bell pepper and onion. Mix the last six ingredients and bring to a boil. Pour over cabbage mixture. Toss and let stand at room temperature for one hour, tossing several times. Cover and store in refrigerator for 1-2 days. Will last several weeks or more. For a larger quantity, you can use 3 pounds grated cabbage, 1 bell pepper and 1 medium onion; 1 cup cider vinegar, 1/3 cup olive oil, 3 tablespoons prepared mustard, 1-1 1/2 teaspoons each of salt, celery seed and black pepper.

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BAKED PEACHES Recipe in memory of Amanda Chancey “Praise God, Let’s Eat,” Christ Vision Church, Blounts Creek Peaches; brown sugar; nutmeg; butter.

Put peeled fresh peach halves, cut side up, in shallow baking dish. Sprinkle with brown sugar. Dust with nutmeg. Dot with butter. Bake at 350 degrees for 15 minutes.

Serve while warm with ice cream, whipped topping or plain.

SEA ISLAND SUPPER Recipe by Mildred Rumley “Plate & Palette,” Arts of the Pamlico (formerly Beaufort County Arts Council), Washington 2 cups cooked white rice; 6-8 ounces crabmeat; 1 cup mayonnaise; 1/8 teaspoon black pepper; 1/2 cup minced green pepper; 1/2 cup minced onions; 1 can water chestnuts, thinly sliced; 1 1/2 pounds shelled, cooked shrimp; cheese or bread crumbs.

Mix all ingredients together lightly and fill a greased 3-quart casserole dish. When read to cook, sprinkle cheese or bread crumbs on top. Bake at 350 degrees for 25 minutes. (*Cook’s note: I chose to go with light mayonnaise and bread crumbs, with a dash of Creole seasoning — Tony Chachere’s — on the plate. Yum!)

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WORD ON WINE

I

n the summertime grilling and sipping wine and go hand in hand. When the temperatures soar, sunny Summer weather calls for something cold and refreshing. Sharing a bottle of bubbles with friends while grilling is just so relaxing.

Grilling is a forgiving way of cooking, and pairing wines with grilled fare is relatively easy. While seafood, chicken and vegetables tend to absorb the flavors of whatever sauces or marinades you use, lighter more refreshing wines such as dry Roses and crisp whites pair perfectly.

Even if you marinate steak, sausages, burgers or lamb beforehand, the dominant flavors will still be the meat flavor. This calls for hearty Rose made in the Saignee method (Saignée (“sohn-yay”) means “to bleed,” and it also describes a method of rosé winemaking that involves “bleeding” off a portion of red wine juice after it’s been in contact with the skins and seeds. Saignée is a unique style of rosé wine because it is so often bolder and darker in color than any other rosé wine) or red wine.

Here are some pairing recommendations. Remember, drinking wine is about what you like and enjoy. Cheers!

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FOOD & WINE PAIRINGS for the summer WRITTEN BY MARY MEHLICH | PHOTO BY BRANDON TESTER

APERITIFS OR STARTERS FOR HORS D’OEUVRES

stimulating aperitif as well as a terrific food wine, especially when matched with fish dishes and hot sunshine. Organic

PALOMA ROSE ITALIAN S PUMANTE BRUT, ITALY Aromas and flavors of almonds, lemon chiffon, ripe apples, and summer peach with a silky, vibrant, fruity light body and a polished, medium-length finish. A friendly sparkler with a sophisticated side; appropriate for celebrations of all sizes.

Organic.

HOUCHART ROSE, PROVENCE, FRANCE Aromas of fruity and floral notes, good structure with flavors that are a good combination with food. Freshness and good acidity for this dry rose. The grape varieties used are those traditional to Provence and balanced to give the best possible results. Pair with salmon or tuna.

NINO FRANCO RUSTICO P ROSECCO SUPERIORE, ITALY Aromas of white spring flower, Bartlett pear and citrus waft out of the glass. The racy, refreshing palate is full of energy, offering crisp yellow-apple, lemon drop and orange zest flavors balanced by vibrant acidity. A perlage of small, refined and continuous bubbles provides the silky backdrop.

VALDELAVIA CAVA BRUT, CATALONIA, SPAIN Aromas of pastry, and apple pie come prior to a nervy palate with a mix of tropical melon and papaya flavors along with salad-like garden notes. Flavors of green herbs are prominent on the finish. Organic.

SEAFOOD, CHICKEN AND VEGETABLES RED TAIL RIDGE DRY RIESLING, FINGER LAKES, NEW YORK White floral and orange zest on the nose with fresh squeezed lime juice and lemongrass. On the palate, juicy peaches followed by notes of pineapple and tropical fruit.

Solid acidity mid palate, followed by tart lime, hints of sweet basil and stonefruit to finish. Organic.

DOMAINE REINE JULIETTE PICPOUL DE PINET, LANGUEDOC, FRANCE This is a citrus-fresh wine, with green apple aromas, a hint of spice, light to medium body and mineral firmness. It can go anywhere a good modern DRY Muscadet can: it’s a

STEAK, SAUSAGES, BURGERS OR LAMB CANTINA DEL PINO DOLCETTO D’ALBA, PIEDMONT, ITALY The Cantina del Pino Dolcetto has splendid perfume with ruby and garnet colors with an intense and interesting nose and finesse... with a jammy fruit flavor and a hint of black pepper and a soft background of mineral. This wine has the bouquet of fresh summer fruit with good acidity and a full round finish that makes this wine perfect for serving food. Organic.

MICHEL GUIGNIER BROUILLY GRAND CRU BEAUJOLAIS Brimming with red cherry and redcurrant, yet subtle and delicate with discreet tannins neatly underlining the medium-body, then mineral freshness at the elegant finish.

This is a remarkable, Beaujolais that says so much about what this region is capable of ! Truly Burgundian in style.

From organically grown grapes.

5th & BOWIE BOURBON BARREL AGED CABERNET SAUVIGNON, PASO ROBLES, CALIFORNIA Rich aromas of blackberry, black cherry and brioche lead to a bold wine brimming with black fruit, baking spices and backstrap molasses. Expressive tannins blaze a trail for a round and extended finish. Aged for 3 months in Kentucky Bourbon Barrels.

Mary Mehlich is the owner of Wine & Words & Gourmet in downtown Washington.

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CAST A LINE

Summer fishing

T

ON THE PAMLICO RIVER

STORY AND PHOTOGRAPH BY CAPT. RICHARD ANDREWS

he summer is when most people enjoy the beauty and recreation offered by our Pamlico River.

Kids are out of school. Visitors are taking their summer vacations. The days are long and warm. Along with all the various recreational activities including boating, kayaking, water skiing, and swimming, anglers are also taking advantage of the long days and warm weather. Fishing on the Pamlico can be excellent in the summer; however, following a few tips and guidelines can make it even more productive.

In the heat of the summer as temperatures reach the 90’s for sustained periods of time, our water temperature will be in the 80’s.

Many of our fish aren’t as active during the day in this super-hot water. Fishing very early and very late in the day will help mitigate that effect. Many anglers choose to start at daybreak and only fish for a couple of hours. Conversely, some will hit the water just before dusk and fish until dark. This strategy is most successful if you have already found a productive area that is holding fish.

That area may be a stump bed along the bank of the river, a series of docks at the mouth of a major tributary, or even a featureless area with a high concentration of baitfish.

Another tip is to not fish the afternoons until the wind dies out. In the heat of the summer, the Pamlico River usually gets an afternoon southeasterly sea breeze which blows off the Pamlico Sound almost directly up the river. The wonderful wind cools us a bit and provides much needed relief from the midday heat; however, it can make fishing and navigating in the river challenging, as its direction, fetch, and velocity (sometimes reaching 20-30 knots) can leave few places for boaters and anglers to hide as the southeasterly swell rolls up

Captain Richard Andrews holding a speckled trout caught on the Pamlico River.

the river. The sea breeze can start as early as 9-10 a.m. but more often it gets cranked up sometime after lunch about 1-3 p.m. In the summer, I usually try to get off the water by lunch or shortly thereafter on my guided fishing charters. This sea breeze will often completely quit as the sun goes down, leaving the river calm just before dusk and providing a wonderful opportunity for the late afternoon angler to catch the evening bite.

Another tip which will help mitigate the effects of the heat is to fish with live bait.

Live bait fishing enables anglers to effectively fish and catch throughout the heat of the day when artificial baits can be less effective. The

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Pamlico has a wide variety of forage species including menhaden, mullet, mud minnows, shrimp, croaker, spot, pinfish, blue crabs, bay anchovies, and others. Getting familiar with their advantages and disadvantages, where to find them, how to catch them, and how to fish them has a huge learning curve and can be a fun journey in any fisherman’s career.

Taking a little different approach to summer fishing and using these tips will greatly increase your success rate. I encourage any angler fishing in the summer to set a minnow trap or learn how to throw a cast net, and you might find that catching and chasing the bait is just as much fun as using the bait to catch the bigger fish.

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WHY I LOVE WASHINGTON

HELPING every day

T

he other day, my son and I were leaving Burger King.

When we got out into traffic, a trash can fell off my truck.

A young boy got out of his car and helped us put that trash back in our trailer.

I really cherished that. There are still people that want to help. They don’t have to know you. They see you in trouble, and they stop and help. And this young man saw us in trouble, with all that traffic out there, and he stopped and helped us. And that makes me want to serve even more, because he energized me to do more.

I’ve always enjoyed helping people less fortunate than me. I got a chance to get on the Board of Adjustment (in 1983) — they were trying to put a junkyard in our area. I fought it and convinced City Council not to change the zoning of that property, and we put that junkyard uphill. And Buddy Cutler convinced me that I’d be a good candidate for the Board of Adjustment.

Eventually I ran for City Council, and I enjoy it. Someone told me if you don’t enjoy what you’re doing, you need to get off. And I do enjoy it, and I’ve been there ever since.

I’ve learned a lot of things from previous City Councils, and I’ve stayed. I thoroughly enjoy it. I enjoy fighting for what’s right. I love working with people. And I can work with anybody.

I can’t ever learn enough — there’s always someone who knows a little bit more, or knows some things that you can do better. And I try to do things better each and every day I wake up. You’ll never know everything; you’re always going to learn.

Things change as time goes by. What was good yesterday might not be good today.

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WRITTEN BY RICHARD BROOKS

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9:41 Reminder Schedule Your Colonoscopy Today!

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