Washington the Magazine Sept-Oct 2017

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featuring Beaufort County's outdoor treasures

FALL FRESH

From produce and seafood to repurposed locations

SEPTEMBER/OCTOBER 2017 WASHINGTON, NORTH CAROLINA SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 1

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Think You’re Too Active for Retirement Living?

Meet Future Resident Dr. Susan McDaniel.

“I’ve always liked being around people and spending time outdoors. While I’m still a very active person, I knew it was time for me to start thinking about moving to a continuing care community—one where I can receive assistance, if I ever need it. I’ve looked at a lot of different options, but SpringShire appealed to me because it’s run by a top-notch company and it’s surrounded by natural beauty. But also, the other future residents are just delightful. I know we’re going to have great fun together!” – Susan

Think you’d like to enjoy the natural beauty of SpringShire with Susan?

Call and schedule your visit today 252-689-7921 or visit us online at www.SpringShire.org Information Center: 3404 NC-43 North • Greenville, NC 27834

SpringShire is a Retirement Living Associates (RLA) Community run by the Ammons family. RLA operates a number of other

4 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017 continuing care communities including Springmoor in Raleigh and SearStone in Cary, NC.

Featuring

Craig Woolard Tickets for Dinner, Auction & The Embers...

$60 per person $110 per couple

Thursday, October 19!

Washington Civic Center

Dinner by Keyzer Catering

Social hour with cash bar, catered dinner and silent auction Doors open at 5:30 pm • The Embers performance begins at 7:30 pm

24th Annual

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INVITATIONAL GOLF TOURNAMENT Friday, October 20, 2017 Washington Yacht and Country Club

Registration Lunch Shotgun Start

11:30 am 11:30 am – 12:30 pm 1:00 pm

$85 per golfer – $340 per team

For more information, contact Serena Sullivan at 252-940-6326 or serena.sullivan@beaufortccc.edu.

BEAUFORT COUNTY COMMUNITY COLLEGE F

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IN THIS ISSUE

FEATURES & DEPARTMENTS INTO NATURE

IN EVERY ISSUE

26

8 12 22 46 52 56 62 64 67

FALLING FOR AUTUMN: A Beaufort County autumn offers adventures outdoors

26 EASTERN BBQ 30

TIMELESS TRADITION: Vinegar-based sauce is law of the land in eastern NC

Publisher’s Note The Scene What's in Store Cast a Line What's to Eat Calendar Why I Love Washington Dining Guide Advertiser Index

30 LOCAL PRODUCE 34

HOMEGROWN: Family owned produce store only sells the best of the best

34 HISTORIC CHARM 42

A NEW LIFE: Repurposing brings fabric of Washington into the 21st century

42 ANNUAL EVENT

ON THE COVER

48

Petals and Produce packs its homegrown produce into Community Supported Agriculture baskets.

See HOMEGROWN, page 34.

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A PURPOSE TO PICKIN': Signature event a tribute to the county's greatest asset

[PHOTOGRAPH BY MICHAEL PRUNKA]

GARDEN LOVERS WEEKEND OCTOBER 13-15 F� � � G � � � � � A � � � � � � � �

Come to Tryon Palace and explore more than 16 acres of gardens and thousands of mums at North Carolina’s �irst state capitol during New Bern’s annual MumFest weekend.

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1-800-767-1560 tryonpalace.org SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 7

NOTE FROM ASHLEY

ENJOY A REFRESHING NEW SEASON

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he fall season is upon us in Beaufort County. It brings with it slightly cooler temperatures and turning leaves, also prompting a change in palate.

There’s nothing quite like it, and in this area, we welcome this season in our own way. Fall offers a sense of freshness after the heat of summer.

Kick off this autumn season with some time spent in the outdoors. From hiking to camping to kayaking, Goose Creek State Park offers plenty of opportunities for a fall excursion. The days are plenty warm, but the nights cool off just right.

Check out some of the opportunities at Goose Creek and along the river on page 26.

While you’re at it, keep turning the pages to experience options for a fresh, fall palate. On page 30, take a bite out of one of eastern North Carolina’s most

popular cuisines — barbecue simmering in a vinegar-based sauce with a twist of hot pepper to match.

But don’t stop there. Delve into some of Beaufort County’s finest produce, grown fresh and right here at home.

Take your pick at Petals and Produce, featured on page 34 — produce pruned to perfection by the Van Staalduinen family.

Are you still hungry? Visit page 48, which captures the feel of one of the county’s main fall events: Pickin’ on the Pamlico. Seafood lovers wait all year to pick those blue crabs, straight from the Pamlico River and Pamlico Sound.

Never has the freshness of fall been more apparent. If you prefer, catch your own puppy drum, flounder or trout. Get hooked on page 46.

After selecting the perfect eggplant or fall tomato, and/or hiking along Goose Creek to combat a stomach full of seafood, don’t forget to take a look at

Beaufort County’s manmade treasures.

Page 42 begins a different kind of excursion with recognizable, trademark structures given new life through revitalization. Refurbished landmarks bring an unexpected meaning to fresh.

Enjoy this season, especially before the holidays kick into high gear. Summer may be past, but there are still many ways in which this area comes alive. It’s a refreshing time of year.

Ashley Vansant, Publisher

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

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Publisher Ashley Vansant Editorial Kevin Scott Cutler Caroline Hudson Michael Prunka Vail Stewart Rumley Mackenzie Tewksbury Contributors Richard Andrews Liz Liles Advertising Director David Singleton Marketing & Sales Thomas Hall Cecilia Prokos Spencer Stanley Amy Whitaker Distribution Sylvester Rogers Art Direction Elizabeth Reed 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. Copyright 2016, Washington Newsmedia, LLC

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 9

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THE SCENE POSITIVE PEOPLE IN ACTION BANQUET On Saturday, July 1, Positive People In Action hosted its 8th annual banquet at the Yankee Hall Plantation at 5 p.m.

Positive People in Action is a nonprofit organization based in Beaufort, Martin and Pitt Counties with a common interest of working in the community to benefit the less fortunate. Many members gather for the “All White Affair”. The banquet honored many educators of Beaufort, Martin and Pitt counties. Patricia Moore gave a keynote speech about her many years educating Martin County. Mayor Joyce Whichard-Brown of Williamston was awarded the George Hawkins Community Service award.

Patricia Moore and Ralph Corey

Leah Street and Alexis Keech

Joyce Moore and Lakisha Griffin

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Stephanie Walters and Alison Hayn

Virginia Moore and Rosalie Grimes

Norris Parkern and Patricia Moore

Geraldine Roberson, Deborah Corey, Derkey Harrison and Kelly Harrison

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THE SCENE ICE CREAM CHILL OFF The Grace Martin Harwell Senior Center in Washington held a ice cream chill off from 1 p.m. to 2 p.m. an ice cream chill off July 17. Seniors gathered to enjoy one anothers company and homemade ice cream. Senior Center supervisor Stephen Clayton prepared the ice cream. He prepared vanilla, chocolate, peppermint and more.

Bill and Jonell Barbara

Kathy and Jim Smith

Harlan MacKendrick, Rose Andrew, Jim Andrew

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Jean Lemantowski and Rose Andrew

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Professional Solutions

THE SCENE PAMLICO ROSE OPEN HOUSE Pamlico Rose Institute hosted an open house July 11, from 6:30 p.m. to 8 p.m. on Park Drive in Washington. The open house was meant to celebrate PRI’s upcoming work in Washington, which includes renovating a circa-1890s farmhouse and turning it into a home for female veterans suffering from post-traumatic stress disorder. Pamlico Rose plans to expand its work to other locations, but is trying out its first home renovation in Washington.

Emily Rebert and Jayne Meisell

Scott Campbell and Alexis Davis

Mike and Gerry Arakelian

Jane McCotter, Rebecca and Bill Clark

Allison Greene-Sands and Rob Greene-Sands

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THE SCENE ‘BREATHE EASY’ SILENT AUCTION Friends of the Sleeper family gathered July 15 for a “Breathe Easy” silent auction, from 6-8 p.m. at River Walk Gallery and Arts Center.

Artwork for the auction varied from paintings to pottery. Proceeds from the auction went toward Joe Sleeper’s medical bills. Sleeper was born with cystic fibrosis, but has continued to defy the odds. He hopes to soon receive a double lung transplant.

Kathleen Redman, Sharon Owens and MJ Carbo

Colleen Knight, Simon and Lindalee Stroud and Mark Everett

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Danny Sleeper and Thad Aley

Grace Bonner and Janice Simons

Mary Pat Musselman, Valda Belyeu and Alice Rochelle

Carolyn Sleeper and Mary Ann Mason

Danny and Carolyn Sleeper and Alice Rochelle

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 19

THE SCENE PIG PICKIN’ FOR A CAUSE Higher Heights Human Services hosted its annual Pig Pickin’ for a Cause fundraiser on June 30, from 6-10 p.m. at St. Clair Ranch. The fundraising event featured a silent auction, live auction, cake auction, catering by Keyzer’s and music by DJ Jackie Haislip. Proceeds went to Higher Heights, an organization that serves teen moms in Beaufort County and strives to keep them in school and prevent secondary pregnancies.

Tuijunia and Iya Keech

Steve and Sally Moler

Stacy Baker and Phyllis Woolard

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Israel and Loretta Ebison

Leesa and Milton Jones

Robert Harding

Scott Radcliffe, Pam Spencer, Sam Vadillo, Tina Harrison, Nicki Foster and Adriana Mendieta

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 21

WHAT’S IN STORE

A piece of

Washington WRITTEN BY MACKENZIE TEWKSBURY | PHOTOGRAPHY BY ASHLEY VANSANT

ARRGH! It’s time for football in Pirate Nation! There is only one way to watch Pirate football, and that’s in purple. Gear up for the season with these East Carolina pieces. Pair them together or wear them separately, but either way, they are the perfect look for a chilly tailgate, a crisp day in Dowdy Ficklen or just a backyard barbecue. However you watch the Pirates, make sure you add these pieces to your game day wardrobe. Vest and polo can be found at Russell’s on West Main Street in downtown Washington. Vest $110, polo $125.

RIVER READY This accessory makes for the perfect gift for someone special or for yourself! Even as chillier weather makes its way back to Washington, days and weekends spent on the river can still be just as valuable. Be sure you or your favorite Pamlico river-lover doesn’t leave the house without this hat. Get it today at Cottage Junkies in downtown Washington. Hat $24.

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CLUCK CLUCK Keep it comfy and casual with this relaxed T-shirt from Cottage Junkies. It’s just the shirt you need for lounging around the house or running some errands around town! Multiple sizes and colors are available at Cottage Junkies in Washington. Shirt $24.95.

ACCESSORIZE This blue and red scarf may just be the accessory your new fall outfit is missing. Get ready for the crisp, autumn Washington air with this scarf. Pair it with a sweater and boots and you should be good to go for a casual night out in Washington.

Get the scarf today at Bloom Women's Apparel on West Main Street in downtown Washington.

Scarf $82.

FLAVORS OF FALL The arrival of crisp, autumn days also means the arrival of fall flavors. Get into the fall mood with this fresh local honey, made here in North Carolina. Pick up a bottle at Cottage Junkies in downtown Washington. Bottle of honey $12.95.

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 23

GO PACK GO Watch the Wolf Pack score touchdowns this season in this vibrant red Southern Tide polo. Stamped with the North Carolina State official logo, this classic piece is a musthave item for any die-hard N.C. State fan.

Available at Russell’s on West Main Street in downtown Washington. Polo $89.50.

SEASIDE DECOR Does a room in your house need a splash of color? Add these eclectic prints to your home, and they are sure to lighten up any room. Hang them on the wall or set them on a mantle — either way, they will stand out in just about any room. The prints can be found at Nauti Life on Main Street in downtown Washington. Prints $24.99 each.

24 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

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SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 25

INTO NATURE

FALLING FOR AUTUMN A Beaufort County autumn offers adventures outdoors

WRITTEN AND PHOTOGRAPHED BY MICHAEL PRUNKA Chirping birds and noisy crickets are becoming less and less frequent, giving way to the scurrying of squirrels hunting down an acorn as it falls through branches and hits the ground. Leaves are changing from their summer hues to shades of orange and brown.

Summertime in Beaufort County is coming to an end. School is back in session and Friday nights are spent under the lights religiously watching local football teams. For many, it’s a welcomed shift to cooler days and crisp evenings.

As much as people enjoy to explore the outdoors during the summer, there’s still much to do come fall.

Cooler temperatures make for more comfortable hiking conditions, and are more conducive to camping trips.

Beaufort County has a lot to offer between the heat of summer and chill of winter.

“My favorite part about the fall is the cooler weather, and the trails are much better,” said Goose Creek State Park superintendent Doug Lequire.

“One of the things about regular tent camping in eastern North Carolina is

we’re kind of a two-season park. With the cooler nights, you’ve still got warm days to get out on the trails or get out and enjoy the swimming beach during the day, then at nighttime it makes for more pleasant nights around the campfire.”

Goose Creek offers a myriad of ways to take in autumn nature. A stroll around the various trails and hiking paths reveals the transformations taking place. One can observe the various trees, plants and animals as they prepare for the coming winter.

The camping amenities are improving — Lequire said that RV sites and cabins are likely to be added by fall 2018. It will add many more options to an already extensive camping destination.

The local state park isn’t the only place one can be completely

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 27

immersed in nature. For other camping outings, the Tar-Pamlico river water trail offers an adventure of its own. The river can be a bit more navigable in the fall.

“I like the fall because you get, from a paddling perspective, you start to get higher water,” Sound Rivers

environmental projects manager Matt Butler said. “So, you get a little bit better flows and better currents. You’re able to kind of get out on the river, relax and not work as hard. It’s just really calm and a nice time to go out.”

Taking in the Tar and Pamlico from

the vantage point of a canoe, kayak, boat or paddleboard is another way to enjoy the serenity of Beaufort County in the fall. For those who wish to further absorb the natural beauty of the area, there are four screened-in river-camping platforms in the county.

A dragonfly finds a nice spot to perch itself on a twig protruding from the

Signs point in the direction of trails and parking for those visit-

swampy areas surrounding a trail at Goose Creek State Park.

ing Goose Creek State Park.

SOUND RIVERS

Beaufort County has four camping stops like this on the river. Anyone with a reservation beforehand can call this enclosed area home for the night while navigating the waters.

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Each platform, which requires a permit that can be reserved through Sound Rivers, is a 16-by-32-foot wooden deck right on the river. They’re accessible only by water, and feature a 16-by-16-foot screened-in porch.

It guards campers from bugs and weather, allowing them to peacefully sleep under the stars. Upon waking up, campers can resume their trek on the river with the backdrop of the sun rising.

“These really provide wonderful access for folks to be able to camp, especially on the lower end of the Tar River and Pamlico River,” Pamlico-Tar riverkeeper Heather Deck said. The sites are only about 5 years old.

She said she traversed the entire Tar River — about 120 to 140 miles from Granville County to Washington — about a decade ago. She said these overnight spots, which weren’t around then, are a better alternative to finding a questionable situation on a sandbar.

“You can get out and get the quiet of nature.

You don’t have to deal with car noises, a lot of light pollution or people while you’re out there,” Butler said.

From the Pamlico to Beaufort County’s agricultural industry, this area has always been tied to the nature surrounding it. There are ways to enjoy it year-round, but autumn brings its own unique sights, sounds and experiences. It doesn’t take an evening in the woods to truly enjoy it. Even a stroll down the Washington waterfront as the orange sunset over the Pamlico complements the colors of the leaves can give one appreciation for the beauty all around.

Mike and Mary-Ellen Liebal, of Greensboro, navigate their way

Moss has made its home on a log lying just off of one

back to the front of Goose Creek State Park.

of the hiking trails at Goose Creek State Park.

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EASTERN BBQ

TIMELESS

TRADITION WRITTEN BY CAROLINE HUDSON | PHOTOGRAPHY BY VAIL STEWART RUMLEY

Vinegar-based sauce is law of the land in eastern NC

P

ulled pork, beef brisket and Kentucky-style mutton.

Call it what you like, but around here, it’s known as old-fashioned, eastern North Carolina barbecue.

All barbecues are not created equal. Ask anyone east of Raleigh, and vinegar-based sauce is the expected recipe, with a little hot pepper added to give the palate a spicy twist.

To the west, tomato-based sauces begin to crop up. Travel down into South Carolina and a German-inspired, mustard-based sauce takes precedence. Northern Alabama boasts a white, mayonnaisebased sauce.

But not here. Here, it’s vinegar-based.

Barbecue-lovers have the Native Americans to thank for this food tradition. When the first European settlers stepped onto American soil, they saw natives cooking meat over an indirect flame. The Spanish referred to it as “barbacoa.”

As the tradition traveled north with the settlers, pig became the meat of choice, as pigs were easier to feed than cows, especially in times of low food supplies.

“Vinegar was used for canning and preserving. … It was really the only thing that we had in that period of time that we could transition with a little hot pepper to season the meat,” certified barbecue judge Brownie Futrell explained. “Early settlers thought tomatoes were poisonous.”

Others say the vinegar may have come from the British tart palate and technique of adding sauces to meat while cooking.

Futrell spoke of how culinary traditions in Europe are best marked with wine and cheese selections.

“In the United States, that culture is best described as changes in barbecue, in terms of the sauces used, in terms of the meats used,” Futrell said. “The first English settlers were right here in our state. … We argue that North Carolina was really the start of the barbecue tradition in the country.”

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While there are different meats used in barbecue across the country, North Carolinians tend to stick to pork. In the eastern part of the state, smoking a whole hog is common. Other areas closer to the Piedmont choose to only serve the shoulder piece. Mostly gas-powered grills are used, but some prefer the smoky essence given from a charcoal grill.

Although Futrell has to remain objective in his judging, he said his personal favorite recipe is, of course, eastern Carolina style. That’s what he grew up with.

“There’s nothing better to me than a crisp skin on a whole hog,” he said.

However it’s prepared, this longstanding tradition not only comes from

how it’s cooked, but also from how it’s eaten.

By the close of the colonial period, neighborhood barbecues were already common, but the early 1800s is when the tradition was really established.

Throughout the South’s agriculture-rich history, it was common for plantation owners to hold large barbecues for their slaves, according to Sam Bowers Hilliard, author of “Hog Meat and Hoecake: Food Supply in the Old South.”

Hilliard also argues that the practice of distinguishing one’s region from another through pork grew in popularity, as well.

Southerners quickly became known for hog farming.

Even today, eating barbecue is an

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affair for family and friends. If it’s not eaten around a picnic table or amongst the company of loved ones, you’re simply doing it wrong.

“For us in North Carolina, barbecue is a noun,” Futrell said. “It’s such a highly social event.”

To Futrell, the ability to cook a whole hog evenly with perfectly crisped skin is a sort of art form. One might argue that it’s a southern art form.

Barbecue — its roots and the continuing tradition — represents more than food. It represents southern culture, the people’s palate and a time to gather. It represents what a region has to offer.

Now that’s something to bite into.

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LOCAL PRODUCE

HOMEGROWN Family produce store only sells the best of the best WRITTEN BY MACKENZIE TEWKSBURY | PHOTOGRAPHY BY VAIL STEWART RUMLEY

At Petals and Produce, tomatoes are grown all year long. They are grown out of a heated greenhouse in the wintertime.

F

ew things in life are comparable to a homegrown tomato — and perhaps nobody knows that better than Tom Van Staalduinen.

Van Staalduinen, owner of Petals and Produce, walks around his family run business in Pinetown dressed in a “So God made a farmer” T-shirt, doing what he absolutely loves most: growing produce. More specifically, growing tomatoes.

He seems to have mastered the craft of harvesting the summer fruit. Van Staalduinen described growing tomatoes as his business’ “calling card”, and something that the majority of his customers savor. That’s likely because he doesn’t just sell the fruit in the summer — he grows tomatoes in his heated greenhouses in the wintertime, as well.

“People will do anything for a really good tomato. I almost believe that the forbidden fruit in the garden of Eden had to have been a tomato,” Van Staalduinen laughed.

Petals and Produce is the pride of the Van Staalduinen family.

At its origin in 2000, it was simply a two-man-show run by him and his father, Bill Van Staalduinen. Today, after almost 17 years, it’s a dream that has slowly manifested itself into reality. It’s a fully staffed, fully functioning flower and produce shop.

The shop has expanded steadily over the years. Van Staalduinen does all the growing at his location in Pinetown; he said it seems they’ve added a greenhouse every year for five years. After about two years, he opened up a shop in Washington for selling produce, plants and salsas.

But, the dream didn’t become a dream for Van Staalduinen until later in life. As a teenager, he worked for his father trailing bulb diggers at Terra Ceia Farms. Van Staalduinen later traveled to Holland for two years after college to work in an Amaryllis greenhouse, and that’s where he learned to have a gardener’s eye — or as they call it — a green thumb.

“Before I went to Holland, I thought I was going to be a hog farmer. I thought that’d be a nice way to go. I learned all my horticulture in Holland. I’ve never thought about myself, before working here, as having a green thumb,” Van Staalduinen said.

When he returned to Beaufort County, he managed Pungo Nursery in Belhaven, and worked at Petals and Produce only as a side job. He only lasted one summer at Pungo Nursery before he was spending all his time at Petals and Produce. At the time, he was purchasing produce from Woolard and Woolard produce, but they wanted out of the produce business. The glove seemed

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 35

Tom Van Staalduinen grows his produce out of five greenhouses in Pinetown, each specified for different uses.

36 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

I almost believe that the forbidden fruit in the garden of Eden had to have been a tomato.

—TOM VAN STAALDUINEN

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 37

Petals and Produce is nothing short of a family business. Bill Van Staalduinen, Tom’s father, ran the shop with Tom when they first started it in 2000.

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to fit, and Van Staalduinen bought their business.

Now, the former hog-farmer works six and a half days a week, rarely takes a Sunday off and grows just about everything one could think of.

“Broccoli, cabbage, beets and carrots, cucumbers, squash and tomatoes and pepper and okra, eggplant. You name it,” he said.

Van Staalduinen must produce what he sells, so he’s always thinking about the next season ahead of him. In August, he’s growing spring plants. Day to day, a “typical” routine for him changes constantly. He said there is no normal day, as his hours are spent bouncing between Pinetown and Washington, taking care of whatever issue is at hand. Whether it’s just picking and washing produce, transporting produce from store to store, or irrigating water and planting new produce, Van Staalduinen is always busy.

He said he always gets tired — but the farmer doesn’t see himself calling it quits anytime soon.

“I think I’ve got my dad’s genes.

Eighty-four years old and still comes to work every day. He says, ‘I don’t want you working ’til 84.’ But then if I’m not I might be dead,” Van Staalduinen said with a laugh.

One of Van Staalduinen’s many tricks to his trade is that he’s always running back and forth between stores to ensure that only the highest quality produce is available to his customers. He said he will go the extra mile to get the best produce, and he’s quick to throw out an apple or tomato that isn’t up to par.

“We don’t want to appear to be selling junk. Lord willing, I sure hope our customers think we sell nothing but the best,” Van Staalduinen said. “That’s always been our motto. Dad would always say, ‘Sell the best, eat the rest.’”

Van Staalduinen added a wood furnace to heat their greenhouses, making him the first one in the area to have one. The

This wood furnace is unique to Petals and Produce and was the first of it’s

Okra, a southern staple, is just one of the many fresh and local

kind in Beaufort County.

produce grown at Petals and Produce.

Tom Van Staalduinen often spends his time split between helping his store in Washington and growing new produce in Pinetown.

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 39

furnace burns wood to heat water that’s circulated in the greenhouses. It can be temperamental, typically acting up in the middle of the night, but Van Staalduinen said it operates at almost 100-percent efficiency.

“The idea was incredible. It burns wood waste. Instead of heating everything for $100 or more a night, you can do it for $28 a night. It’s pretty impressive when it’s running. It takes a ton of woodchips and reduces it to 2 1/2 gallons of ash. It consumes everything and turns it into energy,” Van Staalduinen explained.

Van Staalduinen is certainly not chasing after riches; rather, he’s chasing after his passion.

“It’s a labor of love. I don’t ever see myself getting rich from it. But you don’t destroy your treasures,” he said with a grin.

Those treasures, just may be the first bite into a fresh, homegrown tomato.

Welcome home.

Serving you from 3 convenient locations: 1311 Carolina Avenue • Washington (252) 946-4178 300 N. Market Street • Washington (252) 940-4945 2999 US Highway 17 S • Chocowinity (252) 940-4970 firstsouthnc.com A batch of colorful peppers grows outside of the shop in Pinetown.

40 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

HISTORIC CHARM

A NEW LIFE Repurposing brings fabric of Washington into 21st century WRITTEN BY CAROLINE HUDSON | PHOTOGRAPHY BY VAIL STEWART RUMLEY

T

here’s nothing quite like the musty smell of old wood, or the discovery of peeled paint, folding back to reveal another layer of history beneath.

Washington’s oldest buildings tell the story of a time long past. They offer a glimpse of what life used to be and how times were different.

And for those who choose to breathe new life into the buildings, every day is one of nostalgia.

“The whole thing is, historic preservation: the ultimate recycling.

And there’s truth to that,” said Emily Rebert, community development planner for the City of Washington.

She said many towns in eastern North Carolina are embracing their roots and seeking to capitalize on historic community tourism.

City hall to bakery treats Take, for example, the old firehouse at 126 N. Market St., built in 1884 and now known as Rachel K’s Bakery. Some may know it as the DeMille Building.

City firefighters used the downstairs as a place to store carriages, and horses were kept out back. Upstairs was used as office space for city officials, at one time set up similar to a courtroom, according to bakery owner Rachel Midgette.

Midgette said the building held city offices until 1982, when it became vacant. She purchased the building through public auction in 2014.

“The city, maybe 10 years previous, had repaired a large portion of the roof, of the front part of the roof, and rebuilt that and that’s kind of what saved the basic structure of the building,” Midgette recalled.

The DeMille Building is now bustling with customers, inspecting fresh-baked pastries, getting a caffeine boost or enjoying a sandwich.

Once alive with papers and city employees, the upstairs now mostly serves as storage, although Midgette said she’d like to turn it into baking classroom space one day.

Family home to homemade meals Along East Second Street is a quaint, yellow house, built in 1889, but now home to catering business Carry Out by Chrislyn. What began as a family home eventually transitioned into office space, and with owner Marie Peedin’s blessing, a commercial kitchen space as of 2016.

Washington Waterfront Underground Railroad Museum founders Leesa and Milton Jones made the museum’s home in a 1960s-era Seaboard Coastline M-5 caboose. With a nod to Washington’s railroad history, the museum now offers a pictorial view of Beaufort County’s history of slavery.

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 43

Walk into the house at 128 E. Second St., and it’s easy to see the remnants of a family home. Current owner Marie Peedin has since converted half of the space into a commercial kitchen.

Washington’s old city hall, also known as the DeMille Building, on Market Street is now home to Rachel K’s Bakery. Before becoming city hall, this building also housed a fire station starting in the 1880s.

Built in 1889, this quaint, yellow house on East Second Street went from a family home, to office space, and most recently, to commercial kitchen space. Some of its old windows have been repurposed as Carry Out by Chrislyn’s menu board.

44 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

Extensive renovations were done to turn the offices into a space conducive to a catering business, according to Chrislyn Wedderien. Peedin did much of the renovations herself.

The day’s meal options are scrawled on glass from the home’s old windows, repurposed into a menu board.

On track with history Leesa Jones, founder of the Washington Waterfront Underground Railroad Museum, is another resident who is no stranger to restoration. The Seaboard Coastline M-5 caboose, which now houses the museum, is a local treasure, hailing back to 1967.

“Built to be a 'work horse,' in the mid70s, it brought things like phosphate to places like the Old Port Tampa railroad yard in Tampa, Florida. The Seaboard line itself ran from April 14, 1900, to July 1, 1967, and reportedly covered some 4,135 miles from Richmond, Virginia, to Miami, Florida,” Jones said.

Its history, however, began much earlier than 1967.

Trains were running through Washington as early as the 1880s, and in 1892, Atlantic Coast Line Railroad Co. laid tracks in the

city. The city’s old train depot was built in 1903. Remains of the circa-1892 tracks are still visible underneath the caboose, according to Jones.

“Because of the transport of Tropicana products, legend states that's why the caboose's color was originally orange. The color you see on the caboose today is the original color with the original style of lettering,” Jones said.

Now, the Seaboard Coastline caboose is full of African-American history, telling of the Underground Railroad’s role in the Washington area. It encompasses multiple aspects of railroad history.

Belhaven boasts its own mid-20thcentury caboose, a bright red, 40-foot-long Southern Railways X682 model. Similar to Washington, Norfolk and Southern Railroad Co. laid tracks in the Pantego and Belhaven areas and has a history dating back to the 1890s.

Built in the 1950s, Belhaven’s caboose was renovated in the 1970s, and most recently, another renovation project began in 2015 to bring it back to its former glory.

Belhaven residents are using the inside as a museum with local artifacts and may use the surrounding land to create a park in the

future.

The adjacent depot building now serves as Belhaven Police Department headquarters.

Rebert said the city’s historic structures mean everything to the area — in essence, they are the fabric of Washington.

“When you’re living in a historic town, it’s giving you a sense of being a part of something bigger. There’s an emotional bond that develops with places,” Rebert said.

Without its history, Washington’s charm begins to fade, and so does a sense of identity. Renovating and repurposing is a vital part of the city’s existence, but it also takes a high level of commitment — the same commitment it took to build those places so many years ago.

“You can see the hand chisel marks and the hand-sawn rafters and things like that, and it’s just kind of amazing to me to think … those workmen that created that did it in such a way that it was still here,” Midgette said. “I like the idea of using something that was already here, kind of building on something that was inherently part of Washington.”

CAST A LINE

F

Fall offers best weather, fishing of the year WRITTEN BY CAPT. RICHARD ANDREWS

all can be the best season of the year for light-tackle enthusiasts seeking speckled trout, puppy drum, flounder and striped bass. Humidity levels are lower, and air temps are starting to cool as we get more gentle (and sometimes not so gentle) breezes out of the northeast.

My memories of fall fishing always include pleasant temperatures and sunny blue skies. During the late summer and early fall transition on the river, the speckled trout fishing typically gets very good (usually around mid-to-late September).

The puppy drum and flounder fishing remains about the same as it is in the summer, with the flounder bite typically falling off around mid-to-late October.

The striper bite also picks up a bit. They are much like speckled trout in that they prefer the milder water temperatures of fall and spring. One of the most interesting attributes of our local fishing is the seasonal variability, which occurs during every transition of the year, particularly in September and October.

This fall is shaping up to be one of most productive speckled trout seasons we’ve had in years due to low winter mortality the last two winters. These fish have had a chance to survive and grow. For the speckled trout, we often fish with topwater baits or soft plastics on a jig head when trying to locate fish. These baits enable us to move faster and cover a wider area of water when locating hungry schools of fish. Once the fish are located, we'll often keep catching them on what we're using if they continue to work, or switch to popping corks or suspending twitch baits such as Mirrolures if the fish are being more particular.

Fall slot drum fishing should be excellent. The 3-year-old class of fish is dominant in the estuary this year. Most of those fish range in the 21-to 26-inch class, making excellent light tackle targets. In the fall, the puppy drum have a tendency to school up better as the water temperature drops. One of their preferred forage species this time of year is our fall crop of white (green tailed) shrimp. Find the shrimp and you’ll find some puppy drum.

The stripers are our most consistent, year-round option. This year, we've seen more juvenile stripers (15-21 inches) than we've ever seen in the estuary. We are fortunate to have them, and we'll have some incredible striper fishing over the next few years as they grow 5-6 inches a year on average. We catch them consistently on the Pamlico up to about 30 inches.

My favorite way to fish for stripers is on topwater baits. We’ve also been targeting them often on fly tackle, which is a great

46 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

CAPT. RICHARD ANDREWS

Lisa, Austin and Bryan Adams show off their haul from the Pamlico River.

experience for saltwater fly fishermen. Once you try this, you'll be addicted to the vicious blowups you'll witness behind your favorite topwater lure or fly.

To experience our wonderful fall fishing on the Pamlico, give us a call at 252-945-9715 or visit us on the web at www. tarpamguide.com for information about your next fishing adventure on the Inner Banks.

Capt. Richard Andrews is a resident of Washington and the owner of a local year-round guide service offering fishing excursions on the Pamlico and nearby rivers. He can be reached at 252-945-9715 or richard@tarpamguide.com.

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ANNUAL EVENT

A PURPOSE TO Signature event a tribute to the county’s greatest asset WRITTEN AND PHOTOGRAPHED BY VAIL STEWART RUMLEY

And the crowd goes wild — for crabs.

Hundreds of people descend on Festival Park to get their fill of blue crab at this annual event.

T

hey gather on the shore of the Pamlico River once a year. These revelers take in the late September warmth and the explosion of sunset across the eastern North Carolina sky.

They’re there to celebrate: good food, good friends and the bounty of the river.

This is Pickin’ on the Pamlico.

“It’s a giant family reunion. It has the feel of a giant family reunion except nobody brings a covered dish,” laughed John Butler, chief executive officer of Washington Harbor District Alliance.

WHDA has hosted Pickin’ on the Pamlico for the past decade.

Held on the waterfront Festival Park in downtown Washington, it draws a diverse crowd: locals and out-of-towners, young and

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 49

The main course: blue crab straight from the Pamlico.

old. There are table-decorating contests, raffles, live music and dancing under a starry sky. But the focus is on the food and one of the Pamlico River’s greatest assets: blue crab.

The Chesapeake Bay is known for blue crab; visitors flock to its shores to pick steamed crab every year. But it’s a little-known fact that a good amount of that blue crab thought to hail from the Chesapeake actually comes from the Pamlico River and Sound. Though the local crabbing industry has diminished in the past several decades, there’s still plenty of blue crab to go around — including in many shipments north.

Here, it’s the proximity between the Pickin’ on the Pamlico event and the star of the show that resonates with those who come back year after year.

“It is one of the few events of its kind in our region, but it’s also the fact that the seafood we serve is locally harvested.

So, we have an event where the food is where it comes from, and you can’t forget that,” Butler said. “There’s definitely a lot of Washingtonians there, both new and old, but there’s a lot of people — and I would even say a good half of the people — are from areas outside of Washington that use the event to support and demonstrate their pride in the region,

50 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

whether it’s from Oriental and Havelock to Raleigh and Goldsboro.”

To Butler, Pickin’ on the Pamlico serves several purposes: promotion of WHDA, the downtown economy and the environment. Though relatively new to Little Washington, Butler draws on his background with the National Fish and Wildlife Foundation and the African Wildlife Foundation in Washington, D.C., and sees the event as a way to celebrate a thriving ecosystem.

“I’ve spent a good portion of my career helping people understand the value our wildlife and environment plays in our lives. And for Washington, that value

isn’t just in aesthetics; it plays a huge role in economic development for our downtown, for our small businesses, for our farmers, for our fishermen,” Butler said. “I mean, if you really think about it, the river is a focal point for all of us. … It’s important that we have this event outside and by the river, so we can be as close as possible to one of our greatest assets.”

Ultimately, Pickin’ on the Pamlico is deceptive, but in the best way possible.

Its purpose is to raise money, and with 400 to 500 people showing up each year to partake in the riverfront party, it’s been highly successful. The funds raised are used to promote downtown Washington — its waterfront, shops and restaurants — as a destination for anyone who enjoys a walk on the waterfront and exploring a historic town, built by once-thriving shipping and lumber industries, now budding with art galleries, restaurants and small businesses.

Keeping with tradition, Pickin’ on the Pamlico still comes across as a downhome good time, where the focus falls on camaraderie over pickin’ blue crab and sides of shrimp (also harvested in the region), coleslaw and that downeast specialty: hushpuppies.

“It’s a fundraiser, but it’s not a stuffy fundraiser,” Butler laughed. “It’s as basic as you can get. Good food, friends, something cold to drink, and you’re helping a good cause — and the cause is helping to revitalize our downtown.”

In all, it’s a laid-back affair, a good time to be shared by old friends and new — those who grew up on the river and those who are experiencing its beauty for the first time.

“The atmosphere of the event is not upscale, but that the sense of community, and the food, is priceless.”

More information about Pickin’ on the Pamlico can be found at www. pickinonthepamlico.com.

Calvin Street and his niece, Kimberly Jackson, spent last Sept. 24 in Festival Park picking crabs and enjoying family at Pickin’ on the Pamlico.

Hushpuppies are a staple at Pickin’ on the Pamlico, along with steamed crab and shrimp, corn on the cob, coleslaw and more.

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 51

WHAT'S TO EAT

‘PICKIN’ ON THE PAMLICO’

in your own backyard WRITTEN BY KEVIN SCOTT CUTLER | PHOTOGRAPHY BY VAIL STEWART RUMLEY

D

CORN ON THE GRILL

Melinda Woolard Church of God of Prophecy, Washington 6 ears unhusked corn; 1/4 cup salt; melted butter or herb butter.

Place unhusked corn in large container and cover with water. Add salt. Soak two hours.

Place unhusked corn on grill. Cook and turn until entire outside husk is black (cooking time 15 minutes). Remove from grill and husk corn, or leave on and pull downward. Brush off silks.

Pour butter onto corn.

52 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

owntown Washington’s traditional Pickin’ on the Pamlico festivities offer something for virtually everyone: good food, toe tapping music and the opportunity to celebrate with friends and family. The annual event is one folks talk about year ‘round.

But you don’t have to wait until the waterfront party to celebrate. A scaled down version in your own backyard is as easy as procuring fresh seafood and delicious side dishes. Steamed blue crabs are a must, along with a shrimp dish, potatoes, green beans, corn on the cob, onion rings and piping hot hush puppies. Thrown in an old-fashioned chocolate pie and a sinfully rich rum cake, and you have the makings for a true southern feast.

As always, these recipes are selected from the Washington Daily News’ Pamlico Pantry collection of local fundraising cookbooks.

Enjoy!

SOUTHERN HUSH PUPPIES

Cecil Smith Tri-Community Ruritan Club 1/2 cup all purpose or bread flour; 1/2 cup ground meal, medium; 1 tablespoon ground meal, medium; 1 1/2 tablespoons sugar; 1 teaspoon salt; 1 tablespoon baking powder; 1 large egg; 3/4 cup milk; oil for frying.

Mix all ingredients together in a quart-size bowl or measuring cup (except oil). If mixture is dry, add a little more milk until batter is smooth and not lumpy. Let stand for 10 minutes. Heat at least 3 inches of oil in a pot to 350 degrees. With two iced-tea teaspoons, spoon several spoonfuls of the mixture into the hot oil. Fry one to two minutes until golden brown and turn each piece over. Cook until golden brown on both sides. Remove from oil and place on paper towels to drain. Keep warm until served.

STEAMED BLUE CRABS

Mac Pigott The Wilkinson Center, Belhaven Steaming Crabs: 1 dozen live blue crabs; 1/2 cup Old Bay seasoning; 3 cups vinegar; 3 cups beer.

In a large pot, combine beer and vinegar; bring to a boil and cover. Place six crabs on a rack which will insert into the pot.

Liberally cover the crabs with half of the Old Bay seasoning. Add the remaining crabs and cover them with the remaining Old Bay. Cover and steam for 20 minutes. For best results, make sure the crabs are not in contact with the boiling solution. Serve with Butter Sauce, cold beer and corn on the cob.

Crab Baron Butter Sauce: 2 sticks butter; 2 tablespoons lemon juice; Old Bay seasoning to taste.

Melt butter over low flame. Add the lemon juice and lightly season with Old Bay. Place in small bowls with parsley sprig.

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 53

MUSHROOM & GARLIC POTATOES

Cindy Cutler Washington Pediatrics 5-6 large potatoes, peeled and diced; 2-3 fresh garlic cloves, minced; 1 container of cream cheese with chives; 2 tablespoons butter; 1/2 cup sour cream; fresh mushrooms; shredded cheese; salt and pepper to taste; bacon bits.

Cook potatoes, garlic and mushrooms until potatoes are tender. Drain. Add butter, salt and pepper. Mix cream cheese and sour cream together, then add to potatoes. Top with shredded cheese and bacon bits.

SPICY BAKED SHRIMP

Mavis Rodman Peele Arts of the Pamlico 1/2 cup olive oil; 2 tablespoons Cajun or Creole seasoning; 2 tablespoons lemon juice; 2 tablespoons chopped parsley; 1 tablespoon honey; 1 tablespoon soy sauce; cayenne pepper; 1 pound uncooked shrimp, peeled and deveined.

Combine first seven ingredients in 9-by-13-inch baking dish. Add shrimp. Refrigerate for one hour or more. Bake at 450 degrees about 10 minutes, or until shrimp are cooked. Yield: four servings.

54 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

MAX’S TOMATO PIE

Crickett Rumley & Max Dupree 2 cups Bisquick; 1/2 cup milk; 2 cups sliced tomatoes; 1 cup mozzarella; 1 cup mayonnaise; freshly grated parmesan; fresh basil; salt; lemon pepper.

Mix Bisquick and milk, roll out and place in casserole dish, pie plate or cast iron skillet. Bake 10 minutes at 350 degrees. Layer with tomatoes and sprinkle with basil, salt and lemon pepper. Mix mozzarella with mayonnaise and spread on top. Sprinkle with parmesan. Bake at 350 degrees for 30 minutes.

CHOCOLATE PIE

GREEN BEANS WITH RED PEPPER STRIPS

Carolyn Fisher Bath Christian Church 1/2 cup water; 1 teaspoon instant chicken bouillon or 1 chicken bouillon cube; 1 1/2 pounds (4 cups) fresh whole green beans; 1 tablespoon butter or margarine; 1 red bell pepper, cut into strips; 1/2 teaspoon garlic salt.

In medium saucepan, combine water and bouillon; bring to boil. Add beans. Cover and cook over medium heat until beans are crisp-tender, about eight to 12 minutes.

Drain. Meanwhile, in small skillet, melt butter. Add pepper strips. Saute until crisptender. Combine beans, pepper strips and garlic salt. Toss gently.

Patricia Cutler Chocowinity Primary School 3 tablespoons flour; 1 tablespoon cocoa; 1 cup sugar; 1 cup milk; 2 egg yolks (reserve egg whites for meringue); 1 cup hot water; 3 teaspoons butter; 1 teaspoon vanilla; 1 pie shell, baked until lightly browned.

Mix all ingredients, except vanilla, in pot and cook over low/medium heat, stirring to keep from sticking. Cook until thickened and then add the vanilla. Pour into baked pie shell.

Meringue: 2 reserved egg whites; 1/4 cup of sugar.

Beat egg whites and sugar until stiff peaks form. Spoon meringue over pie filling. Brown in a 400-degree oven.

COUSIN TRUDIE’S RUM CAKE

Sally McGahey First Presbyterian Church, Washington 1 package yellow butter-cake mix; 1 (3-ounce) box instant French Vanilla pudding; 4 eggs; 1/2 cup light rum; 1/2 cup oil; 1/2 cup water; nuts; 1 cup sugar; 1 stick butter or margarine; 1/4 cup light rum; 1/4 cup water.

Grease pan and line bottom with chopped nuts. Mix first six ingredients well for three or four minutes and pour over nuts. Bake at 350 degrees for 55 minutes. Cool for 30 minutes in pan then punch holes in cake with fork. Bring to a boil the sugar, butter, rum and water and boil for four minutes. Pour over cake and let stand one hour, then turn out of pan. Makes two loaf cakes or one bundt cake.

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 55

CALENDAR

OUT AND ABOUT

SEPTEMBER

All Month BCTMA Jams Turnage Theatre Thursday Night/Saturday Morning Jam. Open jam Thursday nights from 6:30 to 8:30 p.m. and every Saturday morning from 10 a.m. to 1 p.m. Musicians and fans are encouraged to attend and play.

Sponsored by the Beaufort County Traditional Music Association. No admission fee. www.bctma.org.

Farmers Market Downtown Washington Every Saturday, 8 a.m. to noon.

The market begins on April 30th and runs through October. Our market features local growers of fresh fruit, vegetables, plants and flowers. You will also want to try some delicious, fresh-baked goods. You never know what you might find; the products are always changing. Call 252-9471487 for more information.

River Roving Educational River Tours North Carolina Estuarium

Learn about the histor y and h a b i t a t s o f t h e Wa s h i n g t o n waterfront. These boat tours cruise the Pamlico River Wednesdays through Fridays at 10:30 a.m. and 1:30 p.m., and Saturdays at 10:30 a.m. No admission fee, but advance reservations are required. Riders should check in 15 minutes in advance. Children must be at least 6 years old to ride; a responsible adult must accompany children under 16.

Call 252-948-0000 for reservations.

September Science Saturdays Aurora Fossil Museum

11 a.m. to 3 p.m. Every Saturday starting Sept. 9. Call 252-322-4238 or visit www.aurorafossilmuseum. org for more information.

Sept. 1

Sept.

5

Movie Night Turnage Theatre

Rock the Pamlico Turnage Theatre

‘Rocky Horror Picture Show’ (1975), 8 p.m. The “Rocky Horror Picture Show” returns to the Arts of the Pamlico’s Turnage Theatre stage.

Doors open at 6:30 p.m. Costumes encouraged. Call 252-946-2504.

6:30 p.m. Join area musicians in this great new Tuesday night jam set to some of the best rock music. Free.

Sept. 2

7 p.m. Sponsored by the Beaufort County Traditional Music Association, and featuring area traditional musicians. The event is free: donations appreciated. www.bctma.org

1st Saturday Program Historic Bath 10 a.m. – 2 p.m. at the State Historic Site in Bath. Flags were very important to sailors. Different flags had different meanings, even pirate flags. Learn about the different flags that pirates used, then create your own. This arts and craft activity is free for children. Call 252-9233971.

Sept. 2

“It Was a Very Good Year” Turnage Theatre Shows at 3 p.m. and 7:30 p.m. A tribute to Frank Sinatra starring Tony Sands. Call 252-946-2504 for tickets or go to www.artsofthepamlico.org.

Historic Washington Ghost Walk Downtown Washington

8 p.m. This 90-minute ghost walk begins at Harding Square, in the rose garden at the foot of Market Street, beside the Washington Chamber of Commerce/Visitors Center. We begin selling tickets at 7:30 p.m. for the 8 p.m. walk. Tickets are $10 per person, cash only, no reservations.

For more information, call 252-4028595.

Sept. 3

NSCA Fun Shoot Hunters’ Pointe Sporting Clays Call 252-975-2529 or go to www. hunterspointenc.com/Events.html for more information.

56 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

Sept. 7

Variety Show Turnage Theatre

Sept. 8

Fourth annual Dining in the Dark Washington Yacht & Country Club A unique fundraiser for The Blind Center of North Carolina. 6 p.m.

Enjoy a cash bar, delicious dinner, silent and live auctions as we advocate for sight together! Call 252-946-6208 for tickets or more information.

Sept. 8-10

The Murder Room Turnage Theatre 7:30 p.m.; Sunday at 3 p.m.

Community theatre production of a fabulous mystery farce. Call 252946-2504 for more information.

Sept. 9

Breath of Fresh Air Ministry’s Luncheon and Book Signing Washington Civic Center Noon – 5 p.m. Apostle Gary Lee (Spirit & Truth Worship Center Church) will be guest speaker. David Chavies - minister of music, Min. Charisse Moore - psalmist, the Rev. Linda Hunter - host/author. Tickets $50. Contact Lenora Bailey-Robinson at 252-946-2331 or 252-227-5857; Martha McClain at 803-422-3744; Linda Hunter at 718-288-7139.

Wine & Cheese Paddle Inner Banks Outfitters 5 p.m. Join other kayakers and stand up paddleboarders for this evening journey from Runyon Creek to Castle Island to watch the sun set.

For more information, call 252-9753006.

Sept. 14

Senior Dance Washington Civic Center 7 p.m. Singles and couples over 40 are welcome to come and dance the night away. Admission is $8. 50/50 drawing. Door prizes. No alcohol/no smoking/ no children.

Tony Pace in Concert Turnage Theatre

7:30 p.m. Talent, quick comedic wit and musicianship. When energy, music and comedy collide, it’s a guarantee Tony Pace is on the stage.

Combination of hilarious musical comedy, crazy characters, dead-on impressions, versatile musicianship, an endless supply of explosive raw energy all wrapped around one of the most incredible serious voices.

252-946-2504.

Sept. 15-17

Marquee on Main Film Festival Turnage Theatre 7:30 p.m. The Marquee Film Festival will kick off on Sept. 15 at 7:30 p.m. with a showcased film and continue through the weekend showing professional, amateur and student movies and documentaries.

Live blues and jazz in the gallery before the opening starts at 6:30 p.m. Films shown on a Saturday from 11 a.m. to 6 p.m. and on Sunday from 2–4 p.m. ending with awards. See https://filmfreeway. com/festival/MarqueeonMain or call 252-946-2504 for more information.

Sept. 15

Jazz & Blues Friday Nights Turnage Theatre 6:30 p.m. Join us for more great Jazz & Blues Friday Nights in the Gallery at the Turnage Theatre. This great music is free. Sponsored by Arts of the Pamlico. 252-946-2504.

Sept. 16

A Night at the Museum Washington Waterfront Underground Railroad Museum 6:30 p.m. Bring a chair and join us for movies, songs and storytelling about the Underground Railroad on the lawn in front of the museum after a tour of the museum. Snacks available for purchase, and donations are welcomed.

Reservations are required and can be made by calling 252-833-0995.

1600s to the Civil Rights Movement of the emerging 1960s. Cost is $10.

Reservations are required and can be made by calling 252-833-0995.

Movie Matinee Turnage Theatre “Space Jam,” 2 p.m. (1996). In a desperate attempt to win a basketball match and earn their freedom, the Looney Tunes seek the aid of retired basketball champion, Michael Jordan. $5 admission. 252-946-2504.

Pickin’ on the Pamlico Festival Park

5:30 p.m. The popular crab festival held every year at Washington’s

picturesque Festival Park on the riverfront. All the blue crab you can crack and eat, live music, shrimp, fried chicken, sides, open bar, beer/wine, door prizes, auction. Call 252-9471487 for tickets or more information.

offerings of this free community event. Call 252-946-2504 for more information.

Sept. 29

11 a.m. Local artists converge o n t h e Tu r n a g e T h e a t r e f o r demonstrations, arts and crafts for children and work for sale. Call 252946-2504 for more information.

Open Mic Night Turnage Theatre 7 p.m. Open Mic Night provides opportunities for artists to perform five-minute blocks in the Historic Turnage Theatre Gallery. Family friendly performances from 7-9 p.m.

Adult only, 9-10 p.m. Free event for artists and patrons. Donations requested to support ongoing

Sept. 30

Hands on Art Festival Turnage Theatre

Sept. 19

Rock the Pamlico Turnage Theatre 6:30 p.m. Join area musicians in this great new Tuesday night jam set to some of the best rock music! Free.

Sept. 22

Free Friday – Pamlico Sounds Series Turnage Theatre 6:30 p.m. Join us at the Turnage Theatre for the Pamlico Sounds Series! Free open, live performances including a rotating showcase of local and regional talent in the gallery and on stage. Beverages, popcorn and snacks sold before and during event. Doors open at 5:30 p.m. 252-946-2504.

Sept. 23

The African-American History Walking Tour Washington Waterfront Underground Museum 7 p.m. Come and learn about 300 years of African-American history that happened here in Washington.

From the rice plantations in the late SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 57

CALENDAR

OUT AND ABOUT

OCTOBER

All Month

BCTMA Jams Turnage Theatre

Thursday Night/Saturday Morning Jam. Open jam Thursday nights from 6:30 to 8:30 p.m. and every Saturday morning from 10 a.m. to 1 p.m. Musicians and fans are encouraged to attend and play.

Sponsored by the Beaufort County Traditional Music Association. No admission fee. www.bctma.org.

Farmers Market Downtown Washington Every Saturday, 8 a.m. to noon.

The market begins on April 30th and runs through October. Our market features local growers of fresh fruit, vegetables, plants and flowers. You will also want to try some delicious, fresh-baked goods. You never know what you might find; the products are always changing. Call 252-947-1487 for more information.

River Roving Educational River Tours North Carolina Estuarium

Learn about the histor y and h a b i t a t s o f t h e Wa s h i n g t o n waterfront. These boat tours cruise the Pamlico River Wednesdays through Fridays at 10:30 a.m. and 1:30 p.m., and Saturdays at 10:30 a.m. No admission fee, but advance reser vations are required. Riders should check in 15 minutes in advance. Children must be at least 6 years old to ride; a responsible adult must accompany children under 16. Call 252-9480000 for reservations.

Oct. 1

Broadway on the Big Screen Series Turnage Theatre "Cats" 3 p.m. A musical composed

by Andrew Lloyd Webber, based on "Old Possum’s Book of Practical Cats" by T. S. Eliot, and produced

by Cameron Mackintosh. The musical tells the story of a tribe of cats called the Jellicles and the night they make what is known as “the Jellicle choice” and decide which cat will ascend to the Heaviside Layer and come back to a new life. Free. $5 suggested donation.

Oct. 3

Rock the Pamlico Turnage Theatre 6:30 p.m. Join area musicians in this great new Tuesday night jam set to some of the best rock music. Free.

Oct. 7

Alzheimer’s Walk & Education Fair First Baptist Church 9 a.m. WITN’s Dave Jordan will emcee! Registration for the walk 9–10 a.m.; walk begins 10:30 a.m. Education Fair from 9 a.m. to noon; experts and free materials for anyone needing information about Alzheimer’s disease or other dementias. Call 252-944-3446 for more information or go online at www.alznc.org/washingtonwalk.

1st Saturday Program Historic Bath 10 a.m. – 2 p.m. at the State Historic Site in Bath. Children are invited to the site for an arts and craft activity. Call 252-923-3971.

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ACCEPT/EXCEL Prom Washington Civic Center Annual fundraising event. Call 252-945-5627 for tickets and information.

Historic Washington Ghost Walk Downtown Washington

8 p.m. This 90-minute ghost walk begins at Harding Square, in the rose garden at the foot of Market Street, beside the Washington Chamber of Commerce/Visitor Center. We begin selling tickets at 7:30 p.m. for the 8 p.m. walk. Tickets are $10 per person, cash only, no reservations.

For more information, call 252-4028595.

Oct. 12

Senior Dance Washington Civic Center 7 p.m. Singles and couples over 40 are welcome to come and dance the night away. Admission is $8.

50/50 drawing. Door prizes. No alcohol/no smoking/no children.

Variety Show Turnage Theatre

7 p.m. Sponsored by the Beaufort County Traditional Music Association, and featuring area traditional musicians. The event is free; donations appreciated. www. bctma.org.

Movie Night Turnage Theatre “Caddy Shack” (1980), 7:30 p.m.

An exclusive golf course has to deal with a brash new member and a destructive, dancing gopher. 252946-2504.

Oct. 13-14

Bath Towne After Dark Historic Bath 6 p.m. A walking tour through North Carolina’s oldest town. Hear stories from the dead who once walked the streets of Bath. From Governor Eden and Blackbeard the Pirate, to Edna Ferber, it is sure to be a night you will not forget! Tickets can be purchased in advance, or the night of the event.

Tickets are $12 for adults, $8 for kids, and kids 5 and under are free.

Tour times are 6, 6:15, 6:30, 6:45, 7:00, 7:15, 7:30, 7:45 and 8 p.m.

Call 252-923-3971.

Oct. 13-14, 20-21, 27-28, 31 Annual Six Nights of Fright Raised in a Barn Farm

The best haunted hayride and trail in the east and scary woods at the farm. This event is recommended for ages 10 and up, with adults, as it is not for the little ones. Parental discretion advised. Signed waiver is required. There will also be entertainment for family and kids with food, vendors, music and more outside of the maze and haunted trail/hayride. General admission tickets available without attending corn maze or haunted trail. Call 252-945-6153 for more information.

Oct. 14

A Night at the Museum Washington Waterfront Underground Railroad Museum 6:30 p.m. Bring a chair and join us for movies, songs and storytelling about the Underground Railroad on the lawn in front of the museum after a

tour of the museum. Snacks available for purchase, and donations are welcomed. Reservations are required and can be made by calling 252833-0995.

Call 252-940-6326 for tickets and information.

Darleen’s Flamingo 5K Belhaven

5 p.m. The smell of downeast barbecue fills the air in downtown Washington on the Pamlico River. This family festival features barbecue and chili cook-offs, run, music, children’s activities and artisans’ market! Call 252-944-6136 for more information. http://smokeonthewater.info/

9 a.m. The eighth-annual Darleen’s Flamingo 5K’s net proceeds and donations will again benefit the Shepard Cancer Foundation in Washington in honor of Darleen Smith. https://runsignup.com/Race/ NC/Belhaven/DarleensFlamingo5K.

Oct. 20-21

Smoke on the Water Stewart Parkway

Oct. 21

Eastern Carolina Walk to End Hydrocephalus Festival Park

Washington Montessori 5K Festival Park

8 a.m. Help raise money for hydrocephalus research, education, advocacy and community support networks. The walk is the Hydrocephalus Association’s largest annual fundraising event. Call 252945-1983.

8:30 a.m. 5K to support Washington Montessori Public Charter School, https://runsignup. c o m / R a c e / N C / Wa s h i n g t o n / WMPCS5KSmokeontheWater

The Outboards Turnage Theatre

7:30 p.m. With local boy Adam Brinson playing the big stage. Tickets are $10. Call 252-946-2504.

Oct. 17

Rock the Pamlico Turnage Theatre 6:30 p.m. Join area musicians in this great new Tuesday night jam set to some of the best rock music. Free.

Oct. 19

Beaufort County Community College fundraiser Washington Civic Center Dinner, auction and The Embers.

Jazz and Blues on the Waterfront Stewart Parkway 1-5 p.m Arts of the Pamlico presents a free showcase of hometown and New Orleans jazz and blues musicians on the waterfront. Don’t miss it and come early to take part in the Washington (noon) Rotary Club’s annual Smoke on the Water event!

252-946-2504.

Annual Humane Society Dinner and Auction Washington Civic Center

6 p.m. Funds raised support spay/neuter programs and lowered adoption fees for animals in the Betsy Bailey Nelson Animal Control Facility. For more information, call 252- 946-1591.

Oct. 26

54th-annual Juried Fine Arts Show Turnage Theatre Juried work will exhibit through Nov. 27. Free and open to the public. Call 252-946-2504 for more information.

Oct. 27

Movie Night Turnage Theatre “Halloween” (1978), 7:30 p.m.

Join us for this chilling Halloween classic at the Turnage Theatre. This is the original movie with Jamie Lee Curtis. Tickets are $5 at the door, with wine, beer, soda, water and popcorn available for purchase.

Co-sponsored by Haunted Pamlico.

252-946-2504.

Oct. 28

Halloween Kids Carnival Turnage Theatre Halloween Kids Carnival at 1 p.m. (free), movie “Frankenweenie" at 2 p.m. ($5), Spooktacular Costume Party at 7:30 p.m.($10). Call 252946-2504.

Intracoastal Waterway Celebration Belhaven

begins at Harding Square, in the rose garden at the foot of Market Street, beside the Washington Chamber of Commerce/Visitor Center. We begin selling tickets at 6:30 p.m. for the 7 p.m. walk. Tickets are $10 per person, cash only, no reservations.

For more information, call 252-4028595.

Oct. 29

Broadway on the Big Screen Series Turnage Theatre 3 p.m. “Jekyll and Hyde,” Broadway on the Big Screen Series.

Call 252-946-2504.

Oct. 31

Historic Washington Ghost Walk Downtown Washington 7 p.m. This 90-minute ghost walk begins at Harding Square, in the rose garden at the foot of Market Street, beside the Washington Chamber of Commerce/Visitor Center. We begin selling tickets at 6:30 p.m. for the 7 p.m. walk. Tickets are $10 per person, cash only, no reservations.

For more information, call 252-4028595.

Blessing of the boats, live music, local vendors, artisans and handmade goods, wine and beer garden, parade, kids’ activities, classic cars and boats and more!

Contact the Belhaven Celebrations Committee or visit belhavennc.us.

Historic Washington Ghost Walk Downtown Washington

7 p.m. This 90-minute ghost walk

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 59

Take 30 minutes for you.

You have a long list of responsibilities. But you’re important too.

Consider this: breast cancer is the second leading cause of cancer death in American women. It’s also one of the most treatable cancers when caught early. Annual mammograms are the only screening method proven to reduce cancer deaths — and usually it takes just half an hour. Carve out a little time for you. Schedule your mammogram today at 252.946.2137, or visit us online at easternrad.com

60 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

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SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 61

Y’ALL COME BACK

Why I love Washington

HOME is in the HEART WRITTEN BY LIZ LILES | PHOTOGRAPHY BY VAIL STEWART RUMLEY

A

s a girl who grew up living near the reservoir in Nash County, I have always loved the beauty and peace that water brings to the soul.

Therefore, when I stepped into serving at The Blind Center in Washington, there was a part of my heart that felt like I was simply coming back to a piece of my childhood through the gift of this beautiful town!

Yet, as much as I adore this amazing view and the whimsical allure of the shopping and recreational experience, the piece that has absolutely captivated my heart more so than anything else is the

people, the community that makes this precious town exactly what it is.

While serving at The Blind Center for the past year and a half, I have had the sweet privilege of truly experiencing the heart of Washington. This is a community that truly loves one another — not simply in words, but in deed and in truth. When one is in need, they gather together to provide. Businesses partner together to ensure that all people are served adequately and collaborate so that resources are used wisely. Personally, I have had the opportunity to grow and develop professionally through the invaluable resource that has been

62 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017

extended by community leaders and network connections.

Washington is the kind of community, the safe haven, that draws you in like a warm, cozy blanket on a frigid day. It has this way of welcoming the stranger in and at the end of the day, you simply do not want to leave this treasure of a town!

For the person or family who is seeking a safe place to call home, a place where they can truly belong and also make a difference in the lives of others, Washington is the place where all of these dreams can come true — and you have one of the most beautiful views in the state of North Carolina!

AssureVest Insurance Group ryanwhitford@allstate.com

252-946-3904 700 W. 15th St. Washington, NC

252-792-8131 1121 Walmart Dr. Williamston, NC

We Want to Be Your PharmacY!

The Areaʼs Largest Staff Of Local Registered Pharmacists & Certified Pharmacy Technicians. tayloeshospitalpharmacy.com

252-946-4113

601 E. 12th St. • Washington, NC Corner Of Brown & 12th Streets • Near The Hospital

DINING GUIDE

DINING GUIDE

SHARE YOUR RESTAURANT WITH WASHINGTON

ADVERTISER INDEX A-1 Awards & Promotions, 10 Acre Station Meat Farm, 64 Alexis Davis/Century 21 The Realty Group, 47 Arendell Parrott Academy, 63 Arts of the Pamlico, 57 AssureVest Insurance Group, 63 Beaufort County Community College, 5 BERTIE County Peanuts, 63 Big Bargain Furniture, 25 & 61 Bloom Women’s Apparel, 25 Coldwell Banker Coastal Rivers Realty, 3 Dellinger’s Pawn, 25 Eastern Radiologists, 60 El Charrito, 64 Executive Personnel Group, 47 Farm Bureau Insurance, 15 Feyer Ford, 11 First South Bank, 40 G.W. Walker & Sons, 25 Gail Kenefick/CB Coastal Rivers Realty, 67 Gerri McKinley/CB Coastal Rivers Realty, 67 Kimberly Lee - Attorney, 41 Lone Leaf Gallery, 10

Gail Kenefick, Broker ®

REALTOR - GRI, SRES

mobile: (252)

office: (252)

945-3030 975-8010

gail.kenefick@coastalrivers.com

Waterfront and Luxury Home Marketing Let an Experienced Professional Navigate the Real Estate Market for You! gailkenefickrealestate.com | coastalrivers.com Each Office is Independently Owned and Operated.

Market Street Pub, 10 Mauri Evans/State Farm Insurance, 10 Meeting Place Café & Catering, 64 Moss Landing, 15 No Wake Zone Grill, 64 On the Waterfront, 65 Patio & Hearth Shop, 41 Professional Staffing, 16 Rachel K’s Bakery, 65 Rich Company, 60 Robinson Jewelers, 60 Rod and Jordan Cantrell/Edward Jones, 47 Servpro, 41 Sloan Insurance, 25 Smoke on the Water, 41 Sneet Teen Club, 41 Southern Nest Antiques, 25

Gerri McKinley, Broker/Owner REALTOR - GRI, CRS, ABR-trained

Multi-Million Dollar Producer gerri.mckinley@coastalrivers.com mobile: (252)

office: (252)

945-1582 975-8010

SpringShire, 4 Stewart’s Jewelry Store, 9 Tayloe’s Hospital Pharmacy, 63 Teriyaki Hibachi Buffet, 64 Tryon Palace, 7 Vidant, 33 & back cover Vinny’s Pizza and Subs, 64 Washington Harbor District Alliance, 2 coastalrivers.com

Each Office is Independently Owned and Operated.

SEPTEMBER/OCTOBER 2017 | WASHINGTON THE MAGAZINE • 67

Expert medical care lives here

Vidant Health is part of your community Here in Beaufort and surrounding counties, you can count on the network of services Vidant Health brings to you. You’ll find expert medical and surgical care, emergency services and skilled, compassionate nursing at Vidant Beaufort Hospital. A variety of physicians and surgeons serve our community, including oncology and radiation services at Marion L. Shepard Cancer Center. They’re all part of Vidant Health’s long-standing commitment to the Beaufort region. With a growing number of local medical practices plus tools like Vidant MyChart, which gives patients 24/7 access to their health records, you can get the care you deserve, here at home.

Local services offered by Vidant Medical Group and Vidant Beaufort Hospital providers: Behavioral Health • Cardiology • Family Medicine • Gastroenterology • General Surgery • Internal Medicine Neurology • Oncology • Orthopedics • Pulmonology • Rheumatology • Sleep Lab • Urology • Women’s Care Call toll free 855-MYVIDANT (855-698-4326) to make an appointment.

VidantHealth.com

68 • WASHINGTON THE MAGAZINE | SEPTEMBER/OCTOBER 2017