Washington The Magazine September/October 2021

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GRIDIRON

GREATS PLAYING WITH FIRE GAME-DAY RECIPES TO SCORE

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In this issue

FEATURES & DEPARTMENTS GATHER SUMMER 10

FESTIVAL RETURNS Back after one-year hitatus, the annual festival returns.

10 MEMORABLE PAST 22

A GRIDIRON DYNASTY Bath High School captured three straight state titles

22 IN THE SPOTLIGHT 38

PLAYING WITH FIRE Performers showcase expertise in flow arts.

ON THE COVER PLAYING WITH FIRE Performers showcase expertise in flow arts.

38 WHAT'S TO EAT 44

START THE SEASON Fall football fare: Game-day recipes guaranteed to score big

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IN EVERY ISSUE 18 52 54 68

The Scene Wine Column Cast a Line Why I Love Washington

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We will be here for you wherever life takes you.

William Taylor

Area Executive

Helen Taitt

Business Banking

Washington 639 W. 15th Street 252-946-4171 Belhaven 770 W. Main Street 252-943-2149

Equal Housing Lender. Member FDIC.

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Publisher Ashley Vansant Editorial Steve Barnes 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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GATHER

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Summer

Festival PHOTOS BY MEREDITH MCLOUGHLIN

AFTER A ONE-YEAR HIATUS CAUSED

BY THE COVID-19 PANDEMIC, THE WASHINGTON SUMMER FESTIVAL RETURNED IN AUGUST. THE EVENT INCLUDED RIDES, VENDORS, FOOD, FIREWORKS, LIVE MUSIC AND OTHER ACTIVITIES. HERE’S A LOOK AT WHAT THIS YEAR’S FESTIVAL HAD TO OFFER.

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THE SCENE

Washington Summer Festival

These happy teens, all from Washington, found a resting spot during Summer Fest. From left to right: Katie Perez, Stephanie Zenil, Sheilin Zenil, and Xiomara Zenil

Washington residents Sara Bell, at left, Joy Waters, at center, and Cheryl Brantley, at right, got an early start on a Saturday in Washington.

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PHOTOS BY KAREN THIEL

Three of the city employees who keep a careful watch on the waterfront include, from left to right, firefighters Jacob Sessions, Jordon Andrews, and Jeremy Wetherington.

Fans got lots of use during Summer Festival, and three who enjoyed the hand-held breeze-makers were Amanda Hudnell, Cassandra Brickhouse, and Brittany Johnson.

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Kathy Daley of Asheville got to spend some quality time with Washington friends Kelly and Ike Gaskins.

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United Way held its traditional “Rubber Duckie Race” during Summer Festival, under the careful eyes of several members including Theresa Moore, Charlotte-Ann Alexander, and executive director Sally Love.

Beekeeper Matthew Hooker and his wife, Johana, spent part of the day sharing how to love all things natural with their children, 3-year-old Arlo and 5-year-old Willow.

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BATH’S BOYS 22 • WASHINGTON THE MAGAZINE SEPTEMBER/OCTOBER 2021

We were all going crazy in the stands. It was a magical time for Bath as we were a very close-knit school community. It was a time of special memories and friendships that have lasted a lifetime.”

—JUNE WALLACE

WIFE OF COACH JACK WALLACE

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MEMORABLE PAST

A GRIDIRON DYNASTY Bath High School captured three straight state titles STORY BY STEVE BARNES

Travis Sullivan (32), Jimmy Edwards (33), Ray Sullivan (34), Paul Thomas (27), Cedric Black (23), Mitchell Harris (37)

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Leon Wingate vividly remembers his freshman season on the 1960 Bath High School team that won the eight-man state title. (Photo

by Steve Barnes)

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The trophies from the 1958, ’59 and ’60 Bath High School state championships on display. The 1960 commemorative football has been missing for several years. (Photo by Claudia Alligood)

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he press clippings, photos and accompanying stories that overflowed from June Wallace’s file box made it seem like it was 1958 all over again as high school friends met in what was the Bath High School cafeteria to relive and reminisce about a time of comradery, youthful jubilation, and remarkable success.

The Korean War was over and Vietnam was a decade away.

The Beatles hadn’t invaded yet and times were simple in the tiny hamlet along the river.

The names involved in the Pirates plundering of 1A football rolled smoothly off the tongues amid an avalanche of memories.

Larry Alligood, Carlton Ambrose, Bruce Biggs, Reuben Braddy, Jimmy Brooks, David Everett, Terry Harris, Sam Jarvis, Lyn Leggett, Sam Matthews, Bill Slade, Lindsay Sykes, Leo Sullivan, Tommy Taylor, Jimmy Tyer and Leon Wingate along with many others had a hand in three straight state championships. The

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common thread was the young head coach, Jack Wallace, who didn’t want his players to know exactly how young he really was.

Wallace, class of 1945, played baseball at East Carolina, then signed with the Cubs, but the Korean War interrupted his plans for a big league career.

He returned to his alma mater during peace time in 1953 to teach history and coach the football team. Coaching also included sweeping out the locker room and doing laundry for little to no extra pay. Wallace was 31 when he won his first state title.

Small schools in North Carolina played six-man football until 1959. The ‘58 Pirates knew it was their last chance to cash in under the current rules and several previously successful seasons convinced them they had a chance to win it all.

They won their last three games in 1957, but didn’t make the playoffs. That set the stage for an unprecedented run of 40 straight victories, including a 56-22 rout of Laurel Hill in Laurinburg for the last 6-man championship.

‘58 ‘59 ‘60

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From left: Carlton Ambrose, June Wallace and Leon Wingate. (Photo by Steve Barnes)

“We were just better than everybody we played,” recalled Ambrose, who never lost a game during his high school career. “We’d have 30 or more guys out for football every year and our back-ups were probably the second- best team in the state.”

The 6-man game consisted of a center, a quarterback, two running backs and two ends. They played on a 40-yard wide, 80-yard long field and the quarterback, who lined up in the short punt (pre-shotgun) formation had to pitch the ball. The defense could line up anywhere.

“I played halfback and defensive end and Guy Cutler was our center,” recalled Ambrose. “He was an eligible receiver and our first play was always 51 AP, where the quarterback faked to the fullback, then to the tailback and threw to the right end. More times than not, we scored.”

The 1959 move to 8-man didn’t stop the Pirates, who outscored Rock Ridge (twice), Elm City (twice), Chocowinity (twice), Saratoga, Belhaven and Hallsboro 41-12 on average.

“I remember that Rueben Braddy looked like a ghost because nobody could catch him and his uniform stayed clean,” Ambrose said. “We were all dirty except for him.”

Bath was the host team for the title game against Carthage, but had to play it at Washington’s Kugler Field because they didn’t have dressing rooms or enough seating capacity.

“It was like going to Raleigh to play,” then-8th grader Leon Wingate said. “The place was packed and I wanted so much to be out there, but I knew I had to wait a year.”

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A dramatic drive kept the streak alive and allowed the Pirates to claim the first 8-man state title over Carthage.

The Bulldogs wiped out a 13-0 deficit to tie midway through the final quarter.

Bath’s 59-yard drive in the final minutes included a 23yard scamper from Everett on fourth down and culminated on Taylor’s eight-yard run around left end with 90 seconds left to clinch the title.

“We were all going crazy in the stands,” remembered June Wallace, the coaches widow. “It was a magical time for Bath as we were a very close-knit school community.

It was a time of special memories and friendships that have lasted a lifetime.”

Wingate joined the team for the 1960 title run as the Pirates continued to roll. They averaged 48 points a game and blasted Candor 33-13 in the title game in Troy.

“By that time, we were very confident that nobody could play with us,” Wingate said. “We beat Candor on Thanksgiving Day and never thought about losing.”

After three more victories by a combined 109-0 to open the 11-man era at Bath, the streak met its end on Friday, October 13th at Farmville, 20-6, ending a fairy-tale saga.

“When you beat up on each other every day in practice like we did, you become close to your teammates,” Ambrose said. “A lot of those guys are still my friends and I think sports kept some of us coming to school. The discipline we learned prepared us for life. Winning three straight state championships without losing a game stays with you every day.”

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IN THE SPOTLIGHT

Will Reising uses one of the many props the performers use to twirl fire.

PLAYING WITH FIRE

Performers showcase expertise in flow arts

I

f you take up the opportunity, Stuart Lannon will show you the ropes of fire eating.

It sounds dangerous, and, without proper training from a professional, it can be dangerous. But it’s practically second nature for Lannon and his crew of flow artists.

You’ve probably seen it tens or hundreds of times: a performer tilts their head back and lowers the tip of a flaming torch into their mouth, before closing their mouth and somehow putting out the flame in the process.

The process is quick and surprisingly painless.

STORY AND PHOTOS BY BRANDON TESTER “It’s not that difficult. It’s more getting over the nerve of putting a giant fireball in your face,” Lannon said after a recent performance on the Washington waterfront.

“It’s not hard at all,” fellow performer Will Reising chimed in. “And it’s the least dangerous thing we do out here.”

That relatively low level of danger is due to a combination of physics and chemistry concepts.

One of those concepts is thermodynamic lag.

“Once you light something on fire it takes a little while for that thing to heat up,” Lannon said.

“Like, I can light my arm on fire and for the first

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few seconds I’m not gonna feel it."

Another main concept has to do with what Lannon calls the “water barrier.”

“Your mouth is wet, and any time you light a fire on top of water it takes time for that heat to transfer — the water creates a barrier,” Lannon said. “You ever dip your hand in cold water and then dip it in boiling water and it didn’t hurt?

Same concept. Same as licking your fingers and pinching out a candle.”

So, performing the stunt quickly is essential. At its culmination, the performer closes their mouth on the torch, thereby cutting off oxygen to the

Mandy Lannon performs a trick with fire during one of her group’s performances in Washington.

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Mandy Lannon and her fellow performers occasionally put on free shows on the Washington waterfront, a location they discovered while doing a film shoot.

flame and putting it out.

No trip to the dentist or emergency room needed.

It’s one of many fire-related tricks Lannon and his fellow performers showcase at pop-up performances in Washington and throughout eastern North Carolina. The crew includes Lannon and his wife, Mandy, as well as Will and Shannon Reising. When they’re not eating fire, they’re twirling it using levi wands, palm torches and a selection of homemade props. They also add a variety of colors to their shows by occasionally twirling LED batons and poi balls.

“I’ve been doing it for about four years now,” Stuart Lannon said.

Mandy joined in a while after he did, and her interest peaked when the heart of the COVID-19 pandemic curtailed her restaurant job.

“We spent a lot of time at home practicing,” Stuart said.

Stuart teaches a flow arts class at the Reisings’ Washington dance studio, Le Moulin Rouge de Danse.

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Mandy Lannon performs tricks using a levi wand.

Stuart and Mandy Lannon show off their fire tricks during a night show in Washington.

Your mouth is wet, and any time you light a fire on top of water it takes time for that heat to transfer — the water creates a barrier. You ever dip your hand in cold water and then dip it in boiling water and it didn’t hurt? Same concept. Same as licking your fingers and pinching out a candle.”

—STUART LANNON PERFORMER

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For performers like Shannon Reising (pictured), safety is paramount when performing with fire. The performers take precautions to make sure they’re prepared should something go wrong.

“We just started doing the (performances) on the waterfront,” Stuart said. “Most of the time we just do it in the backyard. When we started doing the class, we looked into coming down here for a film shoot. … After that, talking to the fire department to make sure we were OK to actually do it here on the waterfront. They told us as long as we weren’t building an actual fire down here, go right ahead.”

“We fell in love with doing it out here,” he added. “It’s not too often — it’s hard to find a night where all of us are free. But it’s definitely nice because we get out in the community. We have all the LED props, and it’s a lot of fun to watch the kids run around and swing them around.”

SAFETY FIRST The performers are well aware of the risks present in their performances.

“There’s always that inherent danger to it,” Lannon said. “You’re playing with fire.

There’s the old adage, if you play with fire you’re gonna get burned. Occasionally that

happens, but there’s a few safety techniques — one, we never spin fire or do anything with fire without a safety person there on the side.

One of us will always have a fire blanket in case something goes wrong.

The clothing the performers wear is made of all-natural fibers. That prevents the clothes from melting and potentially fusing to the skin.

“There’s a lot of practice that goes into it as well,” Lannon said. “Practice, and then there’s certain methods you can use to prevent yourself from catching on fire.

All of the performers catch an errant flame every now and then. “’I’ve got a bunch of burns on my arms,” Mandy Lannon said.

“Singed hair is the more common one of anything,” Stuart Lannon said. “I always joke bcause now I’ve got no arm hair left because I’ll keep on intentionally lighting my arm on fire.

“I’ve just given up on having arm hair at this point,” he laughed.

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Stuart Lannon demonstrates fire eating during a recent show. Lannon says the key to fire eating is more about “getting over the nerves of putting a giant fireball in your face.”

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WHAT'S TO EAT

START THE SEASON Fall football fare 44 • WASHINGTON THE MAGAZINE SEPTEMBER/OCTOBER 2021

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GAME ON

A winning season starts with fall football fare FOOD PREP, PHOTOGRAPHS AND STORY BY VAIL STEWART RUMLEY

W

arm days, crisp nights — September and October signal a change of season, and a change in what’s on the menu. Thoughts turn to hearty meals that warm the soul and hot soups to ward off the chill. But before diving into the cooler weather to come, there’s another seasonal shift taking place.

It’s football season.

It’s time to break out the party mix, invite the gang over and sit down to watch some friendly (or not so friendly) competition. There’s no competing with this game-day slate of recipes from some of the best cooks, and kitchens, in Beaufort County. Whether tailgating outside the stadium or staying home to watch the game on

the big-screen TV, these dishes will score with friends and family.

Nothing performs better on game day than a team of dips to choose from. Kick off with Deb Gurganus’ Warm and Creamy Bacon Dip, Marilyn Roth’s Pico de Gallo, Sylvia Barnhill’s Baked Vidalia Onion Dip or Kim Van Essendelft’s Deadly Dip. Make the long drive with Teresa Smith’s Mac ‘n Cheese, Joan Campbell’s Sweet-N-Sassy wings or Allison Smith’s Cincinnati Chili, sweeten the play with Betsy Jarman’s Yummy Party Mix and take Sherry Hollowell’s Pinwheels into the playoffs.

At home or on the road, these savory recipes have the makings of a winning football season.

This fall, up your game on the field — and in the kitchen!

BAKED VIDALIA ONION DIP Recipe by Sylvia Barnhill “Cooking with Grace, Volume II,” Bath Christian Church, Bath 2 tablespoons butter; 3 large Vidalia onions, coarsely chopped; 2 cups shredded Swiss cheese; 2 cups mayonnaise; 1 (8-ounce) can sliced water chestnuts (drained and chopped); 1/4 cup dry white wine; 1 clove garlic, minced; 1/2 teaspoon hot sauce.

Melt butter in large skillet over medium-high heat; add onions and sauté 10 minutes, or until tender. Mix together Swiss cheese and remaining ingredients; stir in onion and mix well. Spoon mixture into lightly greased 2-quart baking dish. Bake at 375 degrees for 25 minutes. Let stand for 10 minutes. Serve with tortilla chips and crackers.

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SWEET-N-SASSY WINGS Recipe by Joan Campbell “Plate & Palette,” Beaufort County Arts Council (Arts of the Pamlico), Washington 5 pounds chicken wings and drumettes; 1 (2-pound) bag of brown sugar; a bunch of chopped garlic; 1 (15-ounce) bottle Worcestershire sauce.

Spread wings and drumettes in two 9-by-13-inch pans. Liberally cover the chicken with brown sugar, sprinkle with garlic and pour Worcestershire sauce over sugar and garlic. Use enough Worcestershire sauce so the sugar somewhat dissolves. Bake at 350 degrees for 20 to 30 minutes, stirring occasionally.

Drain on foil. Serve warm, room temperature or cold — any way, they are great!

(Cook’s note: so easy and so good! I cooked for 30 minutes in the oven, then threw them on the grill to finish them off and give them that fantastic freshfrom-the-grill taste. Dipping in bleu cheese or ranch dressing complements these wings’ sweet side!)

WARM AND CREAMY BACON DIP

YUMMY PARTY MIX

Recipe by “Heavenly Treasures,” Hodges Chapel PH Church, Chocowinity 1 (16-ounce) container sour cream; 1 (3-ounce) jar bacon bits; 2 cups cheddar cheese (shredded); 1 (8-ounce) package cream cheese (softened); 1 cup green onions (chopped); sourdough loaf.

Heat oven to 400 degrees. In bowl, combine all ingredients.

Place in baking dish. Cover. Heat 25-30 minutes. Serve with vegetables, crackers or chips. May also use a bread bowl: place dip in in hollowed out, round sourdough loaf, wrapped in foil and heated at 400 degrees for 30 minutes.

Recipe by Betsy Jarman “Asbury’s Old Tyme, Good Time Recipes II,” Asbury United Methodist Church, Washington 1 box Rice Chex; 1 box raisins; 2 cups dry-roasted peanuts; 1 stick of butter (or margarine); 6 ounces chocolate chips; 1 cup peanut butter; 2 cups confectioners’ sugar.

Melt the last three ingredients and pour over the first three. Stir and coat. In a paper or plastic bag, shake and coat the whole mixture with confectioners’ sugar.

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PICO DE GALLO Recipe by Marilyn Roth “Keys to the Kitchen; Gracefully ReKeyed,” St. Peter’s Episcopal Church, Washington 1 medium tomato, chopped; 3/4 cup tomato juice; 1 small bell pepper, chopped; 1/4 cup chopped white onion; 1/4 cup chopped cilantro; 4 or 5 jalapenos, chopped; 1 clove of garlic, minced; 1/4 teaspoon white pepper; 1/4 teaspoon salt.

Combine all ingredients in a medium bowl and mix well. Refrigerate 30 minutes, but not more than 24 hours to be certain the crisp flavors don’t fade. Serve as an appetizer with tostado cips or with any interesting Southwestern dish. Yield: 3 cups.

CINCINNATI CHILI Recipe by Allison Smith “Without A Doubt, St. Thomas’ Best,” St. Thomas Episcopal Church, Bath 1 pound ground beef; 1 medium onion, chopped; 1-2 cloves garlic, minced; 1 (15-ounce) can tomato sauce; 1 cup water; 1/2 ounce unsweetened chocolate; 1 tablespoon chili powder; 1 teaspoon allspice; 1 (15-ounce) can dark red kidney beans, drained; 1 tablespoon red wine vinegar; 1 tablespoon cinnamon; 1/2 teaspoon salt; thin spaghetti of angel hair, cooked; cheddar cheese, shredded; finely chopped onions.

Brown beef with onion and garlic; drain. Add tomato sauce, water, chocolate, vinegar and seasonings. Bring to a boil, reduce heat and simmer for 45 minutes. Stir occasionally. Add drained beans. Cook 10 minutes more. Serve over spaghetti, with shredded cheese and chopped onions.

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MACARONI AND CHEESE Recipe by Teresa Smith “Time for Tea and Our Favorite Recipes,” Ephesus Free Will Baptist Church Ladies Auxiliary, Blounts Creek 1 1/2 cup elbow macaroni; 3 tablespoons butter or margarine; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups milk; 8 ounces sharp cheese, cubed or shredded.

Cook macaroni in salted water until tender. Melt butter and flour. Add salt and pepper. Pour 2 cups milk into mixture. Cook and stir until thick and bubbly. Add cheese. Stir until melted.

Pour mixture over cooked and drained macaroni in 1 1/2-quart baking dish. Bake at 350 degrees for 35 to 40 minutes.

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DEADLY DIP Recipe by Kim Van Essendelft “Welkom, Terra Ceia Cookbook III,” Terra Ceia Christian School, Terra Ceia 2 (8-ounce) packages of cream cheese; 2 cans Libby’s chili without the beans; 1 chopped onion; 2 (4-ounce) cans of green chilis, chopped; 1 (16-ounce) package shredded Monterey Jack cheese; chopped jalapeno peppers, to taste.

In the following order, layer cream cheese, chili, onion green chilis, Monterey Jack cheese and peppers in a 9-by13-inch pan. Bake at 350 degrees for 20 minutes. Serve with tortilla chips.

PINWHEELS Recipe by Sherry Hollowell “Favorite Recipes,” St. Clair’s Church of Christ, Bath 1 package large tortillas; 1 (8-ounce) container of sour cream; 1 (8-ounce) cream cheese; 2 cups shredded Mexican cheese; 1 can chopped black olives; 1 can chopped green chilis; garlic salt; (optional: chopped green olive).

Mix sour cream, cream cheese, Mexican cheese, olives and chilis. Spread mixture on tortillas. Roll up and chill. After chilled, cut into circles (pinwheels) and serve with salsa and tortilla chips.

(Cook’s note: I used spinach wraps for a bit more color; shredded cheddar substitutes just fine for Mexican cheese.)

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WORD ON WINE

O

range wine is not a type of wine made from oranges or an orange grape. Orange wines are produced with white wine grapes but vinified as though they were red wines. This method results in skincontact white wines. The grapes are fermented with skin contact and yeast from a few days to a few months. The result is a wine that is given time to develop tannic structure, polyphenol, proteins and aromatic qualities.

This process produces a wine unlike a white or a red in both viscosity, flavor and color.

At first sight, it’s clear that orange wines are different than other wines, they take on an orange hue, with shades of amber that vary according to the structure of the wine and if the wines are finished in wood casks.

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ORANGE WINE A complete guide

WRITTEN BY MARY MEHLICH | PHOTO BY BRANDON TESTER

THE ORIGINS OF ORANGE WINE Some are of the opinion that Orange wines are a fad, but these wines find their roots in ancient techniques. Let’s take a look at the origins and history of orange wines. They date back thousands of years to regions in current-day Georgia.

During these times and areas, wines were fermented in qvevri, or large clay anfora used for aging wines. Some winemakers still use these “terra cotta” anforae today.

Modern-day orange wine-making has seen a resurgence in the last 5 to 10, primarily by a handful of Bulgarian and Italian producers. There are however, a few producers stateside as well. These producers have an understanding of these ancient and traditional winemaking practices.

HOW IS ORANGE WINE MADE? Orange wines are, by nature, natural wines: production is organic and biodynamic, with great attention placed on the surrounding environment and little to no artificial or chemical additives. This means that some orange wines are

more likely to undergo oxidation, and develop typically sour aromas and nutty, yeasty flavor that come with natural wine production. Don’t fear the funk, though – their dense texture and rich terroir make for interesting, complex wines (and perfect for the fall and winter).

WHAT DOES ORANGE WINE TASTE LIKE? If the nose of orange wines can be herbaceous and even fruity, their palate is decidedly more complex and structured than the majority of white wines and rosés, thanks in large part to the high level of tannins paired with fresh flavor and acidity that comes from the way the white wine grapes are fermented. According to the duration of the fermentation and the quality of the vines, the differences between orange wines themselves are clearly defined (in other words, not all orange wines taste alike). In general, these wines pair pleasantly with meat and seasoned or spicy dishes.

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

WHAT FOODS PAIR BEST WITH ORANGE WINE? • Lamb or chicken spicy slow cooked kebabs, tagines or biryanis.

• Roasted Mediterranean eggplant.

• Roasted Mediterranean cauliflower.

• Tahini or babaganoush.

• CHEESES: Manchego, Halloumi, Feta • Mediterranean spiced olive mix • Dolmas (stuffed grape leaves) SEPTEMBER/OCTOBER 2021 | WASHINGTON THE MAGAZINE • 53

CAST A LINE

Fly Fishing Paradise

N

THE INNER BANKS

STORY AND PHOTOGRAPH BY CAPT. RICHARD ANDREWS

ot too many issues ago, I wrote a column about the fly fishing potential here on the Pamlico.

We have excellent fishing, but not very many people fly fish in our area, even though any species of fish caught with conventional gear can also be caught on a fly rod.

Our area is full of avid fly fishers who have traveled and fished extensively in the great trout rivers of the world and/or some of the best saltwater flats in the tropics. Some of these folks have actually done very little fly fishing right here in their own backyard.

Realizing this potential and getting people turned onto fly fishing in our area has been a goal of mine for many years, but as the saying goes, some things take a village.

If someone had told me 10 years ago that Washington would have a fly shop, I would have told them they were crazy. Now we actually do. My friend, Bo Brooks, just opened Pirate Waters Outfitter on Market St. in downtown Washington.

The store mostly sells outdoor apparel and accessories but the big surprise is a fly fishing section in the back of the store featuring freshwater and saltwater fly patterns appropriate to our area, leaders and lines, fly rods and reels, fly boxes, and other accessories.

Another friend, Greg Camacho, is helping Bo with his fly fishing inventory and is building beautiful custom fly rods right there in the shop. Check out @camachorodworks on Instagram.

Fly fishing is a rapidly growing facet of the fishing industry. Many people are taking up the sport for the first time or rekindling a past passion for it. Women are getting into the sport at an astonishing rate as well.

Catching fish on a fly rod is the main goal but just one part of fly fishing.

The author is holding a redfish. (Contributed photo)

There’s the casting, which can take a lifetime to master. There’s the fly tying, which is a craft borderlining an art form, which many people enjoy more than the fishing or fly casting. All of these aspects of fly fishing make it such an intricate activity and leave much room for learning.

We have all discussed working together to promote this sport in our area and building somewhat of a fly fishing scene here.

One exists everywhere that fly fishing is popular. Small mountain towns, beach towns, quaint low country towns on the tidal salt marshes of the southern Atlantic seaboard all have a group of fly fishing fanatics that gather to share their experiences and help each other not only improve their fly fishing game, but also continue to evolve their particular fishery. This is exactly

54 • WASHINGTON THE MAGAZINE SEPTEMBER/OCTOBER 2021

what some like-minded individuals such as myself, Bo, Greg, and several others are attempting to do.

The physical space of Pirate Waters Outfitter is the perfect platform. We are currently planning to offer casting lessons, fly-tying seminars, and general fly fishing seminars throughout our fall, winter, and spring months.

We invite anyone who wants to be a part of the fly fishing scene in our area to come participate. Maybe you’ll learn and a thing or two, or maybe you’ll teach us a thing or two.

Drop by the shop and let us know who you are. At the very least it will be a great place to swap a few stories, but if you are serious about learning and improving, we intend to provide the equipment and resources you’ll need to become a better fly angler.

SEPTEMBER/OCTOBER 2021 | WASHINGTON THE MAGAZINE • 55

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SEPTEMBER/OCTOBER 2021 | WASHINGTON THE MAGAZINE • 57

WHY I LOVE WASHINGTON

HELPING every day WRITTEN BY JEFF FURST AND LINDA HARRINGTON

T

wo of our guests at When Pigs Fly Inn checked in around 3 in the afternoon on a Friday then went for a walk. Their plan was to stroll the waterfront for an hour then come back, get cleaned up, and go have an early 6 p.m. dinner downtown.

Well, they didn’t get back from their walk till after 7.

“We thought we’d never get back.

Everyone wanted to talk to us. Is everyone in this town always so friendly?”

Well, actually, yes….yes they are. And after we talked to them for another hour, they finally went out to eat.

Their tongue-in-cheek lament really resonated with Linda and me. It’s one of the things that drew us here six years ago.

Over about five years, and at our leisure, we traversed the state looking for a place to start the next chapter in our lives. We recently finished the raising kids, save for college, hold it all together chapter and were ready to start on the empty nester, kinda retired, maybe start a small business chapter. We visited Washington and fell in love first with its beauty and then — once we spent some time here — its people.

The town had good bones, we thought.

So we made the leap and bought the Moss House and turned it into When Pigs Fly Inn, a bed and bath, then we opened Flying Pig Provisions, a little boutique retail store on West Main Street in the Downtown Harbor District. And, in the process, we partnered with a dear friend and bought the Scoops/ Flying Pig Provisions building.

58 • WASHINGTON THE MAGAZINE SEPTEMBER/OCTOBER 2021

One of the things we love about Washington is getting to see it through fresh eyes every day via the guests in our inn and the shoppers in our store; to see how it lights people up; to see how it works it’s magic on others just as it worked its magic on us just a few years earlier.

Washington has so much to offer and that offering is expanding seemingly every day.

The Streetscape was huge. The best thing the city could have done for all of us who live here. And now all the private investment pouring into downtown. Buildings that have been vacant for decades now being purchased and developed. It all continues to make Washington better and better. So much so, that sometimes Linda and I feel like ticket-takers at Disneyworld…and it’s wonderful.

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SEPTEMBER/OCTOBER 2021 | WASHINGTON THE MAGAZINE • 59

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