Yadkin Valley Magazine July-August 2023

History & Heritage

Our Shop is CLOSING

It is with much sadness and great excitement that my husband (Wayne) and I have decided to soon close the doors of Dalton’s Crossing. We are sad because over the past 11 years we have had the opportunity to meet many wonderful people but we are excited to begin this new chapter in our life; we both are officially retiring! Owning a small business has been an incredible journey providing us with many ups and downs over the years.

If you have a Dalton’s Crossing Gift Card or our Customer Loyalty Program Card please come by and take advantage of our SALES. We will be operating our regular hours on M­F 10am­6pm, Sat. 10am­3pm. We will be open on July 4th from 10am­2pm.

Our last day of operation will be July 29th at the latest depending on in­house inventory. Please feel free to contact us at (336) 985­5464 with any questions. If you aren’t able to stop by please know we sincerely appreciate your support over the years.

Sincerely,

Joyce & Wayne

Oh how time flys, so many fashions, so many friends

For more information or to schedule a complimentary financial review, call or stop by today.

Anyone can provide advice. At Edward Jones, our goal is to provide advice and guidance tailored to your needs.

That’s why we live and work in your community. When

financial

and

to­face attention.

Dobson

Paul J. Bunke, Sr., AAMS™, CFP®

Financial Advisor

124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336­386­0846 paul.bunke@edwardjones.com

Audra Cox

Financial Advisor 715 S Main St, Suite B Dobson, NC 27017 336­569­7385 • 844­795­3462 audra.cox@edwardjones.com

Frank H. Beals

Financial Advisor 965 North Bridge Street Elkin, NC 28621 336­835­4411 frank.beals@edwardjones.com

Barry Revis, AAMS™

Financial Advisor 116 E. Market St., Elkin, NC 28621 336­835­1124 barry.revis@edwardjones.com

Nathan Sturgill

Financial Advisor

116 E Market Street Elkin, NC 28621 336­835­1124

nathan.sturgill@edwardjones.com

Aaron L. Misenheimer

Financial Advisor 1530 NC Hwy 67, Suite A Jonesville, NC 28642 336­258­2821 aaron.misenheimer@edwardjones.com

Andi Draughn Schnuck

Financial Advisor 496 N. Main Street Mount Airy, NC 27030 336­789­1707 andi.schnuck@edwardjones.com

Dale Draughn, AAMS™

Financial Advisor 140 Franklin Street Mount Airy, NC 27030 336­789­0136 dale.draughn@edwardjones.com

Logan Draughn Financial Advisor 492 N. Main Street Mount Airy, NC 27030 336­789­3323 logan.draughn@edwardjones.com

Kody Easter, AAMS™, CRPC™, CFP®

Financial Advisor 304 East Independence Blvd Mount Airy, NC 27030 336­789­2079 kody.easter@edwardjones.com

Randy D. Joyce Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 336­789­6238 randy.joyce@edwardjones.com

Tammy H. Joyce, AAMS™

Financial Advisor 136 W. Lebanon Street, Mount Airy, NC 27030 336­789­6238 tammy.joyce@edwardjones.com

Tanner Joyce Financial Advisor 752 S. Andy Griffith Pkwy, Suite 400 Mount Airy, NC 27030 336­789­6238 tanner.joyce@edwardjones.com

Mike Russell Financial Advisor 106­B South Depot Street, Pilot Mountain, NC 27041 336­368­2575 mike.t.russell@edwardjones.com

Michael Warren Financial Advisor 101­D Shoals Road, Pilot Mountain, NC 27041 336­368­0782 michael.warren@edwardjones.com

Christopher L. Funk

Financial Advisor 128 South State Street • PO Box 790 Yadkinville, NC 27055 • 336­679­2192 chris.funk@edwardjones.com

it comes to your

needs

goals, we believe you deserve face

You talk, we listen, and we get to know you.

OUR RECIPE BOX... foodsandflavors ™

All Honey Chocolate Cake

Baked Cheesy Pasta

Banana Pumpkin Pancakes

Basic Vegetable Stir-Fry

Beef Stir-Fry

Cardamon Drop Scones

Chicken on the Griddle

Chili-Garlic Roasted Broccoli

Chocolate Mousse

Flatbread with Peaches/Arugula

Fried Rice

Frozen S’mores

Fruit Pizza

Grilled Summer Squash

Honey Coleslaw

Lime Cheesecake

Peanut Butter Cookies

Pork Chops Supreme

Potato Croquettes

Rice & Bean Burritos

Rice Pilaf

Roasted Marinated Pork Tenderloin

Roasted Sweet Potato Wedges

Sausage and Cheese Quiche

Sweet Ham & Yams

Tofu and Veggie Stir-Fry

Vegetable Egg Roll Up

Miss Katie Pie

Unless You’re Living a

STORY IDEAS. At Yadkin Valley Magazine

we value the concerns, ideas and interests of our readers. We welcome all story ideas and suggestions, always keeping an open file and working them in when possible. All story ideas should be submitted by mail to: 413 Cherry Street, East Bend, NC 27018.

WEEKENDS.

Please submit information regarding fundraisers, gallery show openings, plays, readings, concerts or other performances at least two months in advance of an issue’s cover date. Sign up for our free weekly newsletter yadkinvalleymagazine.com/weekends

DISTRIBUTION.

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The magazine is available FREE at locations throughout the Yadkin Valley. You will find a highlight listing of pick­up locations on our web site at www.yadkinvalleymagazine.com. Not all locations will always have copies in stock.

ADVERTISING.

We view our advertisers as people providing a service who are genuinely interested in their customers. These businesses make it possible for you to enjoy the magazine for free. We hope that you’ll make them your first choice when you need the products and services they offer. Be sure to share that you read about them in Yadkin Valley Magazine

For advertising information, please call 336­699­2446. Information about advertising is also available at: yadkinvalleymagazine.com/advertising

Health and educational articles included in Yadkin Valley Magazine are for education purposes only. Be sure to consult your personal physician before you begin any diet, medicine or course of treatment.

Yadkin

336­699­2446

July­August 2023

Volume 23 Number 5

Publisher/ Editor

Barbara Krenzer Norman

Advertising Sales

John Norman

Ken & Denise Knight

Contributing Writers

Mary Bohlen, John & Carrie Byrd, Jim Collins, Rebecca Cranfill, Ryan Guthrie, Peggy Isenhour, Amanda Joyner, D. Ellen Kincer, Carmen Long, Cindy Martin, David L. May, Sandra Miller, Judy Mitchell, Kellee Payne, J. Dwaine Phifer, Lisa Prince, June Rollins, Courtney Tevepaugh, Jessica Wall, Vicki Yount.

Photographs & Photographers

John & Barbara Norman, Cindy Martin, June Rollins, Amanda Joyner, Jim Collins, Lisa Prince, Mary Bohlen, J. Dwaine Phifer, John & Carrie Byrd, Mitchell’s Greenhouse & Nursery, Vicki Yount, Carmen Long, Ryan Guthrie, Rebecca Cranfill, David Johnson

Distribution

Rebecca Cranfill

Ken & Denise Knight

Cindy & Wayne Martin

Michael Scott

Debbie & Andy Hennings

Test Kitchen Chef

Amanda Joyner

Manny J’s Bakery

Handle with Care

A voice jolted me from behind as I was demonstrating before a small gathering. “Watercolor isn’t for me. I can’t control it. I’ve tried.” She laughed and walked away.

I kept my head down trying to focus on the pigment flowing pure and unpredictable before me, but my inner dialogue had gone into overdrive. Not everything is for everyone and that’s okay. Walking away from /

something that doesn’t suit us is a good choice. But walking away out of… A different observer spoke. “My mother was a watercolorist.” I looked up. Our eyes met. “Want to try?”

She hesitated. Others went before her accepting my invitation to try watercolor. She eventually sat beside me. I offered guidance as she dipped the brush into water, wet the paper and dropped in pigment. I showed her how to tilt the paper to encourage the colors to flow and mingle. We watched her emerging results, transfixed.“I have all of her supplies.”A stillness settled around us.

“Think you’ll continue?” “I might.”

“I hope you do.”

I remember being a fragile beginner. The local art guild needed one more participant to meet the minimum class size for a nationally known instructor to come to our town. I was told the three-day workshop was for all levels and I would be fine. I paid the registration fee and I was not fine. The more experienced watercolorists flourished while the beginner floundered. I had been so discouraged and felt so defeated, I almost quit watercolor.

From that experience, I began picturing handle-with-care tags attached to my beginner students. Soon, I believed we all had them. And not just in art classes but in life.

Happiness is a work of art. Handle with care.

—Edith Wharton

Red Zinnia, 5x7, watercolor Rollins

just a note from Barbara

We had such a long autumn-like spring, yet I knew July and August would refuse to leave their hot and steamy traditional days and nights out of summer.

Actually, the old wives’ tale of counting the August morning fogs tells us how many snows we’ll have this winter is just that, a tale!

The July/August issue of Yadkin Valley Magazine has always been our heritage issue. Our heritage is a life-journey, a blending of our families, homes, cultures, past treasures and future memories. We hope you find this issue of Yadkin Valley Magazine a restful haven of reading about the Yadkin Valley spirit. Hoping too, when you find a “new” historic site you will pack a picnic and make a day of it, back in time.

Have you visited the new Pilot Mountain Visitors’Center, (that’s where we found our copy of Fix It In Foil on page 46) ? How about the enormous newly constructed fort at Fort Dobbs in Statesville? See what’s cooking at Historic Bethabara, Horne Creek Living History Farm in Pinnacle, and Rendezvous Mountain State Park in Wilkes County where by the way, there is an outstandingly impressive Railroad Depot being brought back to life in N. Wilkesboro.

While you are driving around the Yadkin Valley be sure to check out the new Donna Fargo mural in Downtown Mount Airy.

foodsandflavors offers up a diverse collection of 27 recipes for any and every event of this season. Let’s be outside and find cooking in foil over an open fire, flat-top grilling in addition to Cook Smart & Eat Smart with Carmen for a healthy menu from a pro. (Participants shown below.) Ryan, Amanda and Vicki share cool and refreshing desserts to get you plenty of accolades from all around.

Someday we’re hopeful life will grant us one long summer vacation. Until then, we salute the sunny days of summer. Looking forward to seeing you again as the autumn breezes and leaf color give us another wonderful season to enjoy.

After nearly 25 years of Yadkin Valley Magazine, John and I are packing up all our good memories of Yadkin Valley folks and retiring at the end of the year. We’ll share more details over the next couple of issues.

Our telephone number is: 336-699-2446

web address: yadkinvalleymagazine.com

Email Directory: Editor- Barbara Norman: barbara@yadkinvalleymagazine.com

Advertising- John Norman: john@yadkinvalleymagazine.com

Weekends/Events

Calendar submissions: weekends@yadkinvalleymagazine.com

BEST Yadkin Valley COOKS recipes: bestcooks@yadkinvalleymagazine.com

Share your pet photos: petpics@yadkinvalleymagazine.com

Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright © 2023 All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living, Yadkin Valley Magazine, Yadkin Valley Weekends, Best Yadkin Valley Cooks, 52 Pounds and then some!, are trademarks of Cherry Street Media LLC, 413 Cherry St., East Bend, North Carolina 27018.

Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in the magazine. We assume no responsibility for changes in schedules, prices, hours or information.

Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule.

The contents of advertising and articles do not necessarily represent the views of the publisher.

The publishers assume no responsibility for errors or omissions of any advertisement beyond the actual cost of the advertisement. In no event shall the publishers be liable for any consequential damage or any damages in excess of the cost of the advertisement.

foodsandflavors ™ ~ Amanda Joyner

WRITER & PHOTOGRAPHER

Amanda Joyner

owner

Manny J’s Bakery

Speciality cakes, desserts, wedding cakes

Facebook: @mannyjsbakery

amanda9joyner@gmail.com

COOKBOOK SALE

The word fruit pizza doesn’t exactly conjure thoughts of something delicious (unless you’re a pineapple on your pizza type of person) but this certainly is! It’s a great summer dessert that takes advantage of the seasonal fruits we have on hand.

The sugar cookie “crust” is the perfect amount of sweetness and pairs extremely well with the whipped cream cheese “sauce.” Great for cookouts, parties or something fun for the kids to help you assemble.

Fruit Pizza

1 package sugar cookie mix (I use Betty Crocker)

1 stick room temperature butter

1 large egg

1 (16-ounce) tub Cool Whip

1 (8-ounce) box cream cheese room temperature

1/2 cup granulated sugar

Fresh fruit of your choice

Make sugar cookies to package directions. Cream together cream cheese and sugar. Add Cool Whip and continue to mix. Once cookies are baked allow them to cool. Spoon or pipe on the whipped cream cheese icing. Add fruit of your choice on top!

Amanda Joyner

Bread & Butter Pickle

Sweet Garlic Dill

Baby Dill Pickles

Dill Pickle Spears

Day Sweet Pickles

Old­Fashion Dill Pickles

Spicy Bed & Butter Pickles

Select Fire Dill Pickles

Sweet Garlic Dill Spears

Sweet & Spicy Bread & Butter Pickles

Baby Dill Pickles

and how about:

Pickled Dilly Corn

Sweet Pickled Dilly

Spicy Dilly Beans

Sweet Pickled garlic

Hot Pickled Garlic

Mama’s Recipe Box

Our favorite foods are time honored delicious treats, the kind you find in Mama’s Recipe Box.

Potato Croquettes

9 medium red potatoes (3 1/2 pounds) peeled and quartered 1/3 cup butter, soft 1/2 cup chopped green onions

3 eggs, beaten

1 teaspoon salt

1/4 teaspoon white pepper

1 cup seasoned bread crumbs

Rough and Finished Lumber & Building Supplies

family owned • serving since 1947

Yadkin Lumber Company, Inc.

800 North State Street Yadkinville, NC (336) 679‐2432

Monday‐Friday 7:30‐4:30

Saturday 7:30‐12

Cook potatoes until tender; drain. Add butter, mash and let cool 20 minutes. Stir in onions, eggs, salt and pepper. Spoon 1/3 cup potato mixture onto bread crumbs (on a plate), shape into a 3-inch patty covered with crumbs. Fry in heated vegetable oil; brown on each side. Makes 18 patties.

WRITER Barbara Norman

Recipe Correction

In the Speedy Brownie recipe in the May/June, 2023, issue we missed adding to the ingredients list:

1 3/4 cups all purpose flour.

Thanks to the bakers who spotted the omission. Our apologies for the inconvenience.

Here’s the complete recipe.

Speedy Brownies

2 cups brown sugar

1 3/4 cups of all purpose flour

1/2 teaspoon salt

5 eggs

1 cup vegetable oil

1 teaspoon vanilla

1 cup chocolate chips

Powdered sugar

Mix the first 6 ingredients. Beat well & pour into a square cake pan. Sprinkle with chips & powdered sugar. Bake at 350°F. for 30 minutes.

WRITER & PHOTOS

Lisa Prince, Director, NC Egg Association

When: Generally, you can offer eggs to your baby when they are developmentally ready (between 4 and 6 months of age). For more specific information about when your baby is ready for solid foods see the American Academy of Pediatrics parent site HealthyChildern.org and talk to your pediatrician about next steps.

Why: The American Academy of Pediatrics and the Dietary Guidelines for Americans recommend eggs as an important source of nutrition for brain development.

Eggs are naturally nutrient-rich and contain eight essential nutrients. With 90% of brain growth happening before kindergarten, eggs help make every bite count, especially with babies are being introduced to solid foods.

How: Give only one new food at a time and wait 2 to 3 days to see if there is a physical reaction before beginning another. First food egg idea, cooked eggs pureed or mashed (with or without infant cereal). Mixed foods and texture ideas, scrambled eggs mixed with minced meats or vegetables, baked oatmeal. Finger food ideas: Egg frittata fingers, pancake or French toast strips, egg bites or bowls. Once introduced, eggs should stay in the diet often— about three times per week.

When, Why and How should I introduce eggs to my baby?

Vegetable Egg Roll Up

Egg rolls are a fun way to serve eggs to kids, while also giving them tasty vegetables. These roll-ups are a nutritious dish you can feel good about serving the family.

Servings: 4

1 Tablespoon olive oil

1/4 cup red bell pepper, diced

1/2 cup baby spinach, chopped

6 large eggs

2 Tablespoons milk

1/2 cup cheddar cheese, shredded

In a small skillet over medium heat, add oil. Sauté bell pepper until tender. Add spinach; cook until wilted. Place in a bowl. Add eggs, milk, and cheese to the bowl. Whisk until combined.In a medium skillet over medium heat. Spray nonstick cooking spray. Add a quarter of the egg mixture to the skillet. Heat until cooked through, about 3 to 5 minutes, then carefully use a spatula to roll egg mixture.

Place it on a cutting board. Repeat with remaining mixture. Allow egg rolls to cool slightly, for babies and toddlers. Cut into desired size pieces. Serve. Refrigerate leftovers for up to 3 days.

Baked Cheesy Pasta with Broccoli and Pear

Pasta is baked with tender broccoli and sweet pear, perfect for the whole family to enjoy. It’s an upgraded version of classic mac and cheese!

Servings: 4

12 ounces fusilli pasta

2 large eggs

2 cups milk

3 Tablespoons butter, softened

2 1/2 cups cheddar cheese, shredded

3 cups broccoli florets

2 medium red Anjou pears, peel ON, diced.

Preheat oven to 350°F.

Prepare a 2-quart baking dish with nonstick cooking spray. In a large pot, fill halfway with water; bring to a boil. Lightly boil pasta for 5 to 7 minutes, until slightly cooked.

Strain; place in prepared baking dish. In a bowl, whisk eggs and milk together. Add butter, cheese, broccoli, and pears. Pour cheese mixture over pasta and gently stir to combine. Bake 20 to 25 minutes, until lightly browned. Serve. Refrigerate leftovers for up to 3 days.

Banana Pumpkin Pancakes

Banana, pumpkin, and eggs come together to create a soft texture making these pancakes perfect for babies and toddlers.

Servings: 4

3 bananas (about 1 cup)

1/2 cup pure pumpkin puree (about 1/2 of a 15-ounce can)

4 large eggs

1 teaspoon baking powder

Optional: Fresh fruit to serve

In a blender, combine banana, pumpkin, eggs, and baking powder. Blend until smooth. Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray. Pour about 1 Tablespoon of batter onto skillet and cook until golden-brown, about 1 to 2 minutes. Carefully flip and cook until golden-brown on the other side, about 1 to 2 minutes. Repeat with remaining batter. Refrigerate leftovers for up to 3 days.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

2 Tablespoons sugar

6 Tablespoons melted butter

Mix the crust ingredients together until well blended. Press into an 8 or 10 inch springform pan. If you do not have a nonstick springform pan you may need to lightly grease the sides of the pan. Place in the refrigerator to cool while you make the cheesecake filling. Preheat oven to 300°F. Add a heat safe pan with 2 inches of water. The water steams and keeps the cheesecake moist.

The Cheesecake Filling

3 (8-ounce) blocks cream cheese (room temperature)

1 cup sugar

1 Tablespoon corn starch

1/2 cup fresh or bottled lime juice

1 1/2 teaspoons lime zest (zest limes before extracting juice)

3 large eggs

Beat cream cheese with sugar and corn starch until there are no lumps, scraping the bowl well. Add eggs 1 at a time. Add lime juice and zest. Pour filling onto the chilled crust evenly. Bake cheesecake 45 to 50 minutes until the center of filling is firm. Let cheesecake cool to room temperature.While the cheesecake is cooling, make the topping and keep refrigerated.

Topping:

1/2 cup sour cream

1 Tablespoon sugar

1/2 teaspoon vanilla

1/2 teaspoon lime zest

Spread the topping over the cooled cheesecake and refrigerate until well chilled. Chill the cheesecake several hours before serving. Happy summer! Vicki

Vicki’s Lime Cheesecake

Vicki Yount

WRITER & PHOTOGRAPHER / Vicki Yount

Monday thru Friday: Lunch 11a to 2p

Tuesday Night: Breakfast 5p to 8p

Saturday Morning: Breakfast 7a to 11a

Saturday Night: Southern Favorites 5p to 8p

foodsandflavors ™ ~ Jim Collins

Many years ago, soon after we got married, Mark, an old friend of my bride, would send us some of his homemade scones from South Carolina. They were so amazing that Cheryl finally asked him to send her his recipe. She put it in her recipe box and there it remained for many years. You can guess it has been a long time since we have been married for 52 years.

The other day I was going through the recipe box when I came across this recipe. Wow! Wouldn’t it be great to make these and see if they would taste as

Dr. Shircliffe is from Winston Salem, NC and attended North Davidson High School. He then received Biology and Biochemistry degrees from The University of North Carolina at Greensboro, and a Masters Degree in Biomedical Science from Mississippi College. Dr. Shircliffe completed his Doctor of Dental Medicine degree in Boston at Tufts University.

Dr. Shircliffe became interested in a career in dentistry during his own orthodontic treatment as he experienced first hand the benefits of improving oral health and the confidence dental treatment can provide. He recognizes that there has historically been a disconnect between the dental and medical fields and aspires to help educate his patients and unite these fields to provide his patients with the best possible care.

Dr. Shircliffe strives to encourage not only oral health, but overall health, providing his patients with an improved quality of life and confidence through a comfortable dental atmosphere with patience and communication, a gentle touch, calming demeanor, and a great supporting staff.

Dr. Shircliffe and his wife, Carlee, currently live in Winston Salem with their son, Landon, their dog, Luna, and two cats, Lennox and Salem. His interests include spending time with his family, golf, disc golf, and traveling. He is excited to provide dental care in the area in which he and his family grew up and he looks forward to building a relationship with you as a patient.

Jim Collins

Jim lives in Winston­Salem. He is a great cook who knows Yadkin Valley Wines and, his way around a kitchen!

301 East Lee Avenue Yadkinville, NC 336.679.2034 www.dentalvirtue.com

Dr. Mark Shircliffe DMD, MS, ADA, NCDS, IAOMT

The team at Virtue Dental Care in Yadkinville, North Carolina, is pleased to introduce our new dental provider, Dr. Mark Shircliffe!

great as we remembered. I made them and to our surprise not only did they taste as great as we remembered, but they tasted better. They were amazing.

I can’t wait to make them again.

For this wonderful recipe I can’t take credit. It all belongs to Mark Padget. Mark, your recipe lives on. Rest in Peace.

Cardamon Drop Scones

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cardamon

1/4 salt

3/4 cup sour cream

1 large egg

1 cup sugar

Freshly grated peel of 1 lemon

1 stick cold unsalted butter, cut up

1 generous cup dates, prunes or a combination, cut up

Preheat oven to 375ºF.

In a large bowl, mix well flour, baking powder, baking soda, cardamon and salt.

In another bowl, beat the sour cream, egg, sugar and lemon peel until well blended.

Cut butter into flour mixture with a pastry cutter.

Add fruit and toss to distribute evenly. Add sour cream mixture and stir with a spoon until a sticky dough forms. Drop cupful of dough onto an ungreased cookie sheet 2 inches apart. Bake 20 to 25 minutes or until golden brown.

Cool on a wire rack loosely covered with a dish towel.

Store in an airtight container.

Note: Do not use dates or prunes already chopped. They are coated and are too dry. I use a generous mound of dough on a soup spoon to approximate cup.

on the cover

1400 Styers Mill Road, Yadkinville 27055 336-391-8459

Dawn to dusk.

R. Thomas Jewelers

We’ve discovered in the 24 years of Yadkin Valley Magazine there are still lots of Yadkin Valley sites we haven’t covered in the magazine. One of those extremely photogenic places is the Shore-Styers Mill Park and its locally called Shacktown Falls in Yadkinville.

The mill itself is long gone but Mother Nature’s cascade waterfall is a site worth seeing and hearing. This is a nature park…it is primitive so don’t expect amenities but a gravel parking area and wear appropriate clothing to hike the trail or cool off in the water.

foodsandflavors ™ ~ Courtney

Tevepaugh

WRITER Courtney Tevepaugh

Family and Consumer Science Agent, Wilkes County

North Carolina Cooperative Extension

Courtney_tevepaugh@ncsu.edu

Follow along on Facebook @wilkesFCS

Summer is the perfect time to take advantage of grilling. Without having to heat up the kitchen you can have a delicious meal and enjoy time outdoors. In my family, we like to fill the grill with foods we can eat throughout the week. Similar to meal prepping, it saves a lot of time and energy when the days are busy. Recently outdoor griddles or flattop grills have become increasingly popular. Adding versatility to outdoor cooking. The large, easy-to-clean surface can cook almost anything and often in large quantities.

If you’re looking to purchase a flattop grill keep in mind these do require more cleaning than a traditional grill. The surface needs to be seasoned properly and wiped down after use. The fun advantage of a griddle is the ability to cook foods that wouldn’t otherwise work alone on a traditional grill surface, like eggs, pancakes, sandwiches, and more. Here are some delicious recipes to try!

Flat-Top Grilling : Summer Recipes to Savor

Grilled Flatbread with Peaches and Arugula

1 package naan flatbread

2 peaches pitted and sliced

Olive oil

1/2 cup pesto

4 ounces fresh mozzarella cheese

1 cup fresh arugula leaves

Balsamic glaze

Preheat grill to medium-high heat. Lightly oil grill surface. Add the peach slices. Cook about 3 minutes on each side. Peaches will begin to caramelize. Remove from grill; cover to keep warm. Lightly brush flatbread with olive oil. Place on grill about 2 minutes, flip. Spread with pesto, remove from grill. Top with grilled peaches, mozzarella, and arugula. Drizzle with balsamic glaze. Adding prosciutto to the topping makes a great flavor combination.

Fried Rice

2 Tablespoons olive oil

1 cup diced onion

1 cup frozen peas and diced carrots

3 eggs lightly beaten

4 cups cooked rice, cooled

2 Tablespoons sesame oil

3 Tablespoons soy sauce

1 teaspoon salt

1 teaspoon pepper

Preheat grill on medium heat, around 350°F. Add vegetable oil to grill, add peas, carrots, and onions. Sauté 3 to 5 minutes or until soft, move to the side. Add eggs, scramble; move aside.

Courtney Tevepaugh

photo: Pixels On Paper Photography

Add cooked rice, topped with sesame oil, soy sauce, salt and pepper. Sauté rice 3 to 4 minutes until heated through and browned. Mix all ingredients and enjoy.

For extra flavor garnish with green onion and sesame seeds. Add grilled chicken, shrimp, or steak for more protein. Vegetable or olive oil will work in place of sesame oil, but will not have the sesame flavor. This recipe works great with leftover rice.

Grilled Summer Squash

2 zucchinis, sliced

2 yellow squash, sliced

2 Tablespoons olive oil

Seasonings to taste (we like salt, pepper, and garlic powder)

Preheat grill to medium high. Spread oil onto griddle surface. Add zucchini and squash in a single layer. Season. Cook about 2 to 3 minutes, flip and season again. Continue cooking until reaching the tenderness you prefer. Enjoy!

Chicken on the Griddle

1/2 cup Dijon mustard

1/2 cup honey

1/4 cup mayonnaise

1 teaspoon fresh lemon juice

4 boneless chicken breasts

4 slices bacon

2 Tablespoons olive oil

8 ounces mushrooms, sliced

2 cups shredded Colby Jack cheese

Optional: fresh parsley for garnish

Marinade: In a small bowl whisk together mustard, honey, mayonnaise, and lemon juice. Reserve 1/4cup sauce in a covered container; refrigerate until serving time. Meanwhile, place chicken breasts in a large plastic bag. Pour in remaining sauce to coat chicken. Refrigerate 30 minutes or overnight.

Chicken: Preheat grill to 350-400°F. Place chicken on grill. Cook about 4 to 5 minutes per side, until internal temperature reaches 165°F. Meanwhile, begin cooking bacon on a separate part of the griddle. Add 2 Tablespoons olive oil. Sauté mushrooms for around 5 minutes. Remove bacon and mushrooms from heat once cooked. Once chicken is complete, divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover until cheese melts, about 4 to 5 minutes. Serve with reserved sauce.

Bobbie Tennant says, “Fond memories are one of life’s greatest blessings...memories of happy days with family sharing good times and delicious food. Several Christmases ago my twin sister Lisa, arranged for our family to stay at a fabulous house on the water in Beaufort. We enjoyed everything—sightseeing, shopping and good food from the local restaurants. Our house had everything you would need for a great getaway including cookbooks that guests had left with some of their own interesting recipes. We copied numerous recipes including a Miss Katie Pie…a sausage and cheese quiche borrowed from the Beaufort Inn. Our family and friends have enjoyed baking and serving this recipe often...we hope you will, too!

Miss Katie Pie

2 (9-inch deep dish) pie shells, thawed

2 cups grated mozzarella cheese

2 cups grated sharp cheddar cheese

5 eggs, beaten

1 cup milk

1 (16-ounce) roll Jimmy Dean HOT sausage

Thaw and prick bottom of pie shells lightly with fork; set aside. Brown sausage; drain; set aside. Beat eggs; add milk, cheeses and sausage. Pour evenly into prepared pie shells. Bake at 425°F. for 10 minutes; reduce heat to 350°F. and continue baking for 30 to 40 minutes. Freezes well!

To make only one pie you need: one 9-inch pie shell thawed, 1/2 pound sausage, (about 1 to1 1/4 cups when cooked, drained), 3 eggs, beaten, 1/2 cup milk, 1 cup each of grated mozzarella and cheddar. Bake at 425°F. 10 minutes. Reduce to 350°F. 30 to 40 minutes.

Bobbie’s niece, Teresa Bryant, Statesville, and a yummy quiche

Frozen S'mores

WRITER/PHOTOGRAPHER

Ryan Guthrie

It’s pool season and the summer heat is in full effect, typical of our steamy NC summers. Prep this delicious and light dessert to take to outdoor events or in the cooler to the pool.

These squares are great individually wrapped for on-the-go treats. They need about 15 minutes to thaw when pulled out of the freezer, so by the time you get the kids in the water and kick back on your lounge chair, they are perfectly soft and creamy!

Another bonus for moms, s’mores flavor with ice cream coolness without sticks and flames for the kids!

1 box instant chocolate pudding

(6 serving size)

2 1/2 cups cold milk

15 graham crackers

1 (7-ounce) jar marshmallow creme

1 (4-ounce) block cream cheese, softened

1 (8-ounce) tub Cool Whip, thawed

Line a 9x13-inch pan with foil or parchment paper, allowing paper to overhang the pan. In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Then, fold in 1/4 of the whipped topping. This will make the chocolate layer creamier! Pour into a 9x13-inch pan; spread into an even layer. Chill pudding layer while you mix up the marshmallow layer. In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in remaining 3/4 of the whipped topping. Spread the marshmallow layer evenly over the chocolate layer. Cover with foil. Freeze layers about 6 hours, until firm enough to cut through (freezing time will vary depending on how cold your freezer is). Use the foil or parchment paper to remove layers from the pan and put on a cutting board. Break the graham cracker sheets in half. Lay graham cracker squares on top of the frozen layers, in a grid format, touching on all sides. You will use the graham crackers as a guide to cut your squares. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers. Leave yourself some room to make clean edges on your outside squares. If your layers have frozen very hard you may want to wait 15 minutes before slicing. (Chef’s

note: the leftover edges are even better than licking the spatula!) Sandwich layers in between two graham crackers.

Eat right away or store sandwiches individually wrapped in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while, and I think that makes these taste even better. After they've been frozen, allow them to rest at room temperature 15 to 20 minutes before eating for the best texture.

Servings: 15

Ryan & Dylan Guthrie

Contact me today to get started. David L. May, Jr. Insurance Agency

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A gift of history, Cookie Cutters

At one time, John and I owned the Yadkin Valley Hotel in East Bend. We loved the old building! A contractor told us the old hotel, built in 1895, had strong bones and could survive many more years.

Study told us the important influence this Virginia family had to the development of the East Bend Community. Two of the Morse girls became dentists, another a business major and brother, Duke became a dentist. Mother Annie Laurie had a tobacco sack company, affording women in the town the opportunity to earn extra money. Over the years the family ran a store, the post office and a cannery business in the basement along with a nearby tobacco factory and farm.

When Shannon Zachary Adams emailed and asked if we would like something from the hotel’s auction, we were excited. Memories flooded back of sweeping, painting, cleaning, mowing and even decorating the huge glass display windows facing Main Street for Christmas.

We went through the process of having the building listed in the National Register of Historic Places. But we could not raise the massive amount of money to do all the needed repairs to restore the building to a hotel. She still sits deeply in our hearts and often wonder how she would be in 2023, if the building hadn’t been forced into a premature demise.

The cookie cutters Shannon gave us are a star, a heart and I would guess a flower. Notice there are no handles!

Over the years people have been so kind to share photos and objects from East Bend’s past with us.

Thank you, Shannon, we’re displaying them along side the photos and mem orabilia from the hotel at our store at 413 Cherry Street, East Bend. There is no charge to visit the displays.

COOKING SMART & EAT SMART

KEEP IT SIMPLE: The most important thing to remember to help. You Cook Smart, Eat Smart is SIMPLE is best. Simple cooking techniques, simple equipment, simple ingredients, simple recipes and simple menu planning.

MAKE ROOM TO COOK: If you don’t have space on your counter to cook it will not be a pleasant experience. You don’t need a large kitchen just an uncluttered kitchen with at least a little counter space. Clear your counter of decorator items, mail or small appliances that are not used daily. Keep as much of the kitchen counter as possible clear for food preparation so that when it is time to cook you don’t have to stop and make room each time.

CLEAN as YOU GO: Waiting untill the end of the meal to do any cleaning will quickly cause your cooking area to become cluttered. Clean pots, pans, bowls and cooking utensils as you use them. If you have a small space, you may even choose to dry and put away items as you use them.

MINE en PLACE: This is one of the only French terms you will hear in Cook Smart, Eat Smart but it is an important one.The literal translation of Mine en Place is “put in place.” In cooking circles, it means put everything in hot place— it is what chefs do to prepare for their night. For the home cook, it means to organize before you begin—assemble ingredients and needed equipment. Think of Mine en Place as an organized, enjoyable way to prepare food, instead of preparing food in chaos with unneeded stress.

DEVELOP YOUR OWN STYLE: There are many wonderful foods that are available to use wherever you live. Develop your own style of cooking. Use cooking as a way to express your individuality. Use Cook Smart techniques.

GO SLOW: Allow yourself to grow the cooking skills you need a little at a time. Don’t be overly ambitious when you first start cooking. If you have never made a recipe before or are trying a technique for the first time, give yourself a little extra time. Mistakes happen even to experienced cooks. Learn from your mistakes and try again.

TRUST YOUR INSTINCTS: Use your instincts of smell, taste and touch.Use a recipe as a guide—if it calls for 1 teaspoon of salt and the dish tasted good with half teaspoon, great; if it calls for rosemary and that is not a favorite of yours, substitute something else or leave it out. Use your instincts to make food the way you want it. The best thing about making meals at home—you are in charge!

ORGANIZE YOUR RECIPES: Recipes crammed in a drawer in no particular order will not be used. Find a system that works for yo to organize your recipes. You may like a card file or a 3-ring binder—it doesn’t matter as long as you create some system to be able to find recipes when you need them.

FIND THE JOY: Look for the joy in cooking. You are cooking food for yourself, family and friends. Nothing says love any more than that. Think of cooking as something you get to do for yourself and your family, not as a chore. Keep it interesting by continually trying new techniques and foods.

PLAN: The more important key for cooking smart is to plan! If you don’t plan, you will probably not have the foods you need to cook dinner and will most likely be frustrated and end up going out or ordering in.

Carmen Long

WRITER & PHOTOS

Carmen Long

Family and Consumer Agent

N.C. Cooperative Extension Surry & Alleghany county centers.

Another great reason to visit the merchants and services you see showcased in

where you’ll find your FREE copy!*

Chili-Garlic Roasted Broccoli

2 Tablespoons olive oil

5 cloves garlic, finely chopped

1 Tablespoon chili powder

1 Tablespoon grill seasoning

Roasted Marinated Pork Tenderloin - Marinade Recipe

2 (pound each) pork tenderloins

Non-stick cooking spray

1/2 cup low-sodium soy sauce

1 Tablespoon sesame oil

1 Tablespoon grated ginger

1/2 teaspoon crushed red chilli flakes

In a large, resealable plastic bag, combine pork and marinade. Seal bag; turn to coat. Refrigerate overnight. Drain and discard marinade from meat. Spray a baking dish with non-stick cooking spray; place pork into dish. Bake, uncovered at 350°F. until an instant read thermometer reaches 160°F. about 40 to 45 minutes. Let stand 10 minutes before slicing. NOTE: This recipe works well to prepare in advance.

Vegetable Stir Fry...You choose!

1 to 2 cups PER PERSON of vegetables: Onion, broccoli, celery, carrots, peppers, mushrooms, squash, zucchini,cauliflower, cabbage, Bok choy.

1/4 cup FOR 4 SERVINGS: Lite/low sodium soy sauce, low sodium, Tamari, teriyaki marinade, bottled stir-fry sauce, sweet chili saucer and prepared favorite sauce.

1 cup PER PERSON: Starch: White, brown, Jasmine, Bosmati rice, rice noodles, whole wheat spaghetti noodles. Wash and cut selected vegetables into small, even-sized pieces. Heat 1 Tablespoon of vegetable oil, peanut oil preferred, over high heat in a 10-inch frying pan or stir fry pan. Keep heat high add vegetables in order of firmness—harder first. With a spatula, move vegetables around in pan to keep from sticking. Cook vegetables a few minutes until they are brightly colored and still crisp. Add sauce to taste (about 1/4 cup). Stir fry until all vegetables are thoroughly coated. Serve with choice of starch.

Tofu and Vegetable Stir Fry

4 medium carrots

2 (6-inch) zucchinis

4 green onions

2 stalks celery

1 Tablespoon vegetable oil

1 clove garlic

1 cup mushrooms, diced

1 (14-ounce) package tofu, drained, cubed (1/2” cubes)

1/4 cup stir-fry sauce

4 cups cooked brown rice

Thoroughly rinse and dry first 4 vegetables. Gently rinse mushrooms and dry. Mince garlic. Cut vegetables into 1/4 to 1/2-inch pieces. In wok or skillet, heat 2 Tablespoons oil. Stir-fry garlic in oil for 1 minute. Add tofu; fry until browned. Remove from pan.Remove from heat; add zucchini, onions, mushrooms, celery and carrots. Lower heat to medium-high; stir-fry vegetables. until tender. Add tofu into vegetables. Add stir-fry sauce; thoroughly coat vegetables. Remove from heat and serve over cooked brown rice.

1 large head broccoli, cut into long thin spears

None-stick cooking spray

Preheat oven to 425°F. Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl; add broccoli. Toss to coat. Spray baking sheet with non-stick cooking spray. Roast until ends are crisp, brown and stalks are tender, 17 to 20 minutes.

Note: Cauliflower can be substituted or combined in this recipe.

Tofu and Vegetable Stir Fry

Marinated Pork Tenderloin

Roasted Broccoli

Roasted Sweet Potato Wedges

2 (8-ounce) sweet potatoes, peeled

1 Tablespoon live oil

1/2 teaspoon curry powder

1/4 teaspoon ground cumin

1/8 teaspoon ground cloves

1/4 teaspoon pepper

1/2 teaspoon salt

Preheat oven to 425°F.

Cut potatoes in half lengthwise; cut each half into 6 wedges. Combine wedges, olive oil, curry salt, cumin, pepper and cloves in a bowl.

Toss gently to coat.

Place wedges on a baking sheet so they do not overlap. Bake until very tender.

Note: Additional spices such as cinnamon and chili powder can be substituted for a flavor variation.

Beef Stir Fry

1 pound lean beef, cut into thin strips (may use other meats: pork or chicken)

1 small onion, chopped

1 green pepper, cut into strips

2 cups fresh-cut vegetables such as carrots, broccoli, cauliflower

6 cups cooked, hot rice

1 Tablespoon vegetable oil

Place stir-fry pan, wok, skillet over medium-high heat. Add 1 Tablespoon vegetable oil. When oil and pan are hot, add the meat; cook until meat is thoroughly browned. Remove meat from the pan. Add vegetables; continue to stir until vegetables are tender. Add cooked beef back to the pan. Combine sauce mixture. Pour into skillet with stir fry. Cook until sauce bubbles. Spoon stir-fry mixture over cooked rice.

Rice Pilaf

1 Tablespoon olive oil

1 1/2 cups chopped onion

1. cup long grain white rice

2 1/2 cups chicken or vegetable broth1/2 to 3/4 cup of one or a combination of frozen peas, canned tomatoes, cooked spinach, raisins, chopped dried fruit, nuts

Seasoning such as dried thyme, dried oregano or curry powder, if desired

Add oil to medium saucepan over medium heat;

Add chopped onion and sauté until tender, about 3 minutes.

Add rice and seasoning and stir 1 minute.

Make sure all of the grains of rice are coated with the oil.

Mix in broth; cover, simmer over low heat until rice is almost tender, about 15 minutes.

Add your selection of vegetables, dried fruit and/or nuts.

Cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes.

Season with salt and pepper, if needed.

Cookbook Collector

One of my most fun experiences was taking a batch of Girl Scouts to Rendezvous Mountain State Park in. Wilkes County. The Rangers shared scat and footprints (made of rubber!) of mammals found in the area. While the girls were learning animal facts, a chaperone kept watch on our lunch cooking over open flames in the Park’s handsome fireplace.

Before the rangers walked the girls to the classroom, I gave each girl a square of tin foil and directions to select the prepared cut up foods I had carried in containers. I learned not everyone likes mushrooms, green pepper, oh well, my heart warmed as the skeptics DID try the foods they had not experienced!

Pilot Mountain State Park has a gorgeous new visitors Center and gift shop. I found this neat cookbook called Fix It In Foil and it brought back those memories. With foil, you can prepare food ahead of time, cook it whenever it’s convenient and toss away the “pan” when you’re done.

“So whether you’re cooking outside, on a grill or campfire or inside in an oven, fix it in foil and enjoy a fabulous meal!”

Rice and Bean Burritos

1 (16-ounce) can refried beans

1 1/3 cups cooked rice

1 1/3 cups shredded Cheddar cheese

1 1/3 cups salsa

1/3 cup chopped green onions

2 Tablespoons chopped fresh cilantro

4 (10-inch) flour tortillas, warmed

In a medium bowl, combine the beans, rice, cheese, salsa, green onion and cilantro. Mix well and set aside.

Cut four (18”) pieces of heavy duty foil. Place 1 tortilla on each piece of foil. Spoon equal portions of the bean and rice mixture across the middle of each tortilla. Roll the tortillas burrito-style and set them seam side down on the foil around each burrito in a flat pack.

Oven: 450°F., 18 to 20 minutes. Open fire: Double wrap foil, 10 to 15 minutes/turn packs over every 5 minutes.

Grill: Medium-high heat.

Close lid for 12 to 16 minutes.

Turn packs over once during cooking.

Sweet Ham and Yams

1 pound boneless fully cooked ham

2 large yams or sweet potatoes

2 apples

Ground cinnamon to taste

3 Tablespoons brown sugar

1/4 cup pancake syrup

Cut ham into small chunks. Peel and cut yams into 1/2” cubes. Peel, core and cut each apple into 8 slices. Cut four (12”) pieces of heavy-duty foil. Place an equal portion of ham and yam cubes on each piece of foil. Place 4 apple slices on top. Sprinkle each pack with cinnamon and 2 teaspoons brown sugar. Drizzle 1 Tablespoon pancake syrup on the very top. Wrap foil in a tent pack around each serving.

Oven: 350°F., place on baking sheet; bake 20 to 30 minutes. Open fire: Double wrapped on medium embers 15 to 20 minutes. Turn over after 10 minutes. Move often for even cooking. Grill: Preheat to medium heat. Put packs on grill over direct heat. Close lid for 15 to 25 minutes. Turn over once during cooking.

NORTH IREDELL RECORDS, INC.

Left to right: Whitney Barker, Zeth Davidson, Steven Howard, Chris Barker, Rose Speece

What’s the Buzz about Honey Bees?

Did you know that North Carolina’s official state insect is the European honeybee? In 1973, the North Carolina General Assembly recognized how important pollinators are to the agriculture industry. They are not only vital for the state’s major cash crops, but also for home gardens. Pollinators promote the production of over 85% of our food and fiber producing crops. In the world, more than 3/4 of the world’s flowering plants, including fruits and vegetables, depend on animal pollinators. Humans also depend on pollinators to help provide us with the food we eat.

The European honeybee, also referred to as the western honeybee naturally occurs in Europe, the Middle East, and Africa. The species has since been subdivided into at least 20 recognized subspecies, none being native to the Americans. European honeybees are typically black or brown with yellow bands on its abdomen, grow to between 3/8 and 3/4 of an inch long with two sets of wings. The dark brown to bright yellow bands on the bee’s body warn predators of its venomous sting, deters attacks to the hive and the bees. Some mammal predators such as bears and skunks will attack hives for their honey.

Honeybees live in hives that host up to 80,000 individuals. A hive is made up of one queen, a small group of male drones, and sterile female worker bees. Young worker bees are referred to as house bees, their job consists of constructing maintaining the comb, caring for the eggs and queen and drones, regulating temperature, and defending the hive. Old workers are the field bees, their job consists of gathering nectar and foraging for pollen, and to water and plant resins used in the hive construction. Worker bee’s anatomy consists of an extra stomach and a special pollen

Adult bees eat pollen and nectar that is collected from flowering plants by the worker bees and concentrated nectar or honey. Young larval bees eat honey, nectar, and bodily secretions from worker bees called “worker jelly” or “royal jelly” which is used to determine if a female will be a worker or queen.

During the spring and summer months, mating will occur near bee hives. Since the queen bee is the only female in the colony capable of reproduction, she will fly through droves of bees from her own hive and other hives. Drones are attracted by her pheromones and mate mid-flight. The drones will fall out of the sky and die within a few hours of mating. Fertilized eggs will develop in female bees, whereas unfertilized eggs will develop into male bees. Eggs hatch into larvae approximately three days after being laid and are cared for by worker bees. During this stage, if female bees are fed royal jelly they can develop into worker or queen bees. In about 15 to 24 days, the larvae will develop into adult bees. Worker and drone bees live a few weeks to several months. Queen bees can live up to five years.

Kellee Payne

Kellee Payne

Do Bees Communicate?

The answer is yes. Honeybees use the dance language to actively communicate. This language is used by an individual worker to communicate the distance and direction to a location of a food source or patch of flowers. The language is used in many ways for communication. It is often used when experienced foragers return to their colony with a load of food, nectar or pollen. A “dance” will be performed on the wax comb surface to recruit new foragers to the resource, when the quality of food is high. The language can also be used to recruit scout bees to new nest sites.

Dr. Karl von Frisch is accredited to interpreting this honeybee language. His team of students used multiple research experiments to define the components of their language. Several scientists have argued that floral odors on a forager’s body are the major cues to recruit others to the food source. However, the commonly accepted view is that new recruits move to the area that is depicted in the dance and use odor cues to zone in on the flower patch.

The honeybee has many forms of the “dance” language; the round, waggle, and sickle dance. The round dance is performed by a forager when the food source is precisely close to the hive, less than 50 meters away. This dance is performed by the forager running around in narrow circles then abruptly reversing direction to her original course. The dance may be repeated several times at the same location or she may move to repeat the dance. After she has finished, she may distribute food to the foragers following her. If a food source is between 50 to 150 meters, she will form a crescent-shaped dance called the sickle. The sickle dance is a transitional dance between a round dance and waggle dance. The waggle or wag-tail dance is performed for food sources that are over 150 meters away from the hive. This dance helps communicate distance and direction to potential new forager recruits. The dance is performed with a straight forward run for a short distance, returning in a semicircle back to the starting point, running straight, then making a semicircle in the opposite direction to complete a full figure-eight circuit.

Want to learn more about the honeybee language, visit: https://content.ces.ncsu.edu/honey-bee-dance-language

Honey Chocolate Cake

2 cups sifted CAKE flour

1 1/2 teaspoons soda

1/2 teaspoon salt

1/2 cup margarine

1 1/4 cups honey

2 eggs

3 squares unsweetened chocolate, melted

2/3 cup water

1 teaspoon vanilla

Sift flour; add soda and salt-sift together 3 times. Cream shortening; gradually add honey, beating well after each addition to keep mixture thick. Add 1/4 flour mixture and beat until smooth and well blended. Add eggs one at a tine, beating well after each addition. Stir in melted chocolate and blend. Add remaining flour alternately with water, beating very well after each addition. Mix in vanilla. Bake in two greased 9-inch pans at 350°F. for 30 minutes or until done.Cover with your favorite frosting for one 9-inch cake.

Pork Chops Supreme

6 pork chops

1 cup catsup, heated

6 Tablespoons honey

1 large lemon, sliced

Blend honey and catsup. Pour over each chop. Top with a lemon slice. Bake uncovered at 350°F. for 1 hour or until done.

Honey Coleslaw

1 cup thick sour cream

1 teaspoon salt

1/4 cup honey

2 teaspoons celery salt

Combine all ingredients; pour over 4 cups shredded cabbage.

How to Grow a Pollinator Garden?

Colonies of honey bees have been declining as the number of hives declines by over 40% since the mid-1980s. It is important that we are protecting our pollinators. How can you help protect our pollinators?

Consider growing a pollinator garden!

To grow a pollinator garden, you can incorporate a variety of flowers to support not only honeybees, but other important pollinators such as birds and butterflies. Select the size of pollinator garden that fits your space, any size helps. Pollinator gardens are best fit with an area that receives full sun. It is important to plan for bloom times from early spring through frost, with late summer being the most critical time. When selecting flower varieties for your space, avoid flowers with an excess of petals where bees are unable to access pollen or nectar. Remember, bees get thirsty just as humans do, try providing a water station such as a birdbath filled with rocks for safe hydration.

There is a wide variety of plants that can be planted in a pollinator garden. Some examples include; Asters, Black-eyed Susan, Blazing Star, Coneflower, Daisy, Goldenrod, Milkweed, Piedmont Azalea, Sunflower, Swamp Rose, and many more. Not only do flowering plants provide pollination, you can also select to plant a tree, shrub, vine, or herb as your pollinator plant(s).

For a list of native pollinator plants, contact your local extension office or visit: https://ncwf.org/habitat/native-pollinator-plants/.

Want to Learn More about Bees or Beekeeping?

The Yadkin County Beekeepers Association is a nonprofit organization whose mission is to educate and encourage better beekeeping practices. They strive to promote cooperation among beekeepers in Yadkin and surrounding counties. The Association meets monthly on the 2nd Monday at the Yadkin County Senior Center; 207 E. Hemlock St., Yadkinville. The monthly meeting begins at 6pm with a potluck dinner followed by a business meeting/program. These meetings are open to everyone.

They hold an annual beekeeping school during the springtime for those interested in learning about honeybees.

Check out their Facebook page for more information: www.facebook.com/yadkinbees. Our office is an equal opportunity provider, so if you have any questions related to bees or other horticulture questions, please contact Kellee Payne at kellee_payne@ncsu.edu or 336-849-7908.

foodsandflavors ™ ~ Gluten Free with Peggy Isenhour

I have always loved to bake. I can remember when I was little standing on a stool to help my mom stir together ingredients for a cake or pie she was making.

In 2019, I was diagnosed with Celiac Disease which caused me to experience severe side effects if I consumed wheat, barley or rye. I had to learn a whole new way of cooking and baking. I am still learning and experimenting and would like to share a few gluten free recipes.

Chocolate Mousse

A super easy delicious dessert

24 ounces heavy cream, divided 12 ounces good quality milk chocolate chips

1 teaspoon vanilla

Melt chocolate chips with 12 ounces (save 12 ounces) of heavy cream in 20 second intervals in the microwave or in a double boiler on the stove until the chocolate chips are melted. Cool mixture completely. Whip remaining 12 ounces of heavy cream on high until soft peaks form. Add vanilla. Continue whipping while adding cooled chocolate mixture. Pour into individual serving dishes or a gluten free graham cracker crust.

Peanut Butter Cookies

Enjoy easy homemade peanut butter cookies quickly.

1 cup regular peanut butter, creamy or crunchy

1 egg

1 cup sugar

Preheat your oven to 350°F. Mix all together. Roll into balls and flatten slightly with a fork. Bake on an ungreased cookie sheet or parchment paper for 9 to 11 minutes.

Let cookies cool in the pan for several minutes before removing to a wire rack to finish cooling.

Peggy Isenhour

336-667-0101 • quickframe@wilkes.net

Wed/Thurs/Friday 9:30-6:00

Saturday 9:30-4 (Closed Sun/Mon/Tues)

823 Main Street, Downtown North Wilkesboro

(336) 760-4070

Monday-Saturday 9:30-6 • Sunday 1-5

North Wilkesboro Depot Trivia

Original depot was a wooden structure built in 1890. North Wilkesboro incorporated in 1891.

• Current depot built in 1914 was a combination passenger/freight station. Depot became primary shipping center for six mountain counties.

• Railroad brought substantial economic growth to NW: 700 carloads of furniture output from three factories were shipped in 1914 as well as 45,000 dozen eggs.

• The Depot is the sole surviving historic depot in Wilkes and Surry counties on the north side of the Yadkin River.

• Freight depot has the large historic freight scales that still function.

• Passenger service to Winston ended in 1955. Active freight service continued into the 1960s and 70s but dwindled significantly by the early 90s.

• Added to the National Register of Historic Places in 2004. Known as one of the best preserved depots in the State! See the Depot story on page 82

Food Allergy Education is Critical

WRITER Jessica O. Wall, MPH Director, Yadkin County Human Services Agency Medical Clinic and Wic jwall@yadkincountync.gov 336.849.7588

When making some rounds through my social media sites, a reel on Instagram caught my attention. After watching a post about a young boy that lost his life, I went looking for more information. It turns out I was seeing a post about Oakley Debbs. The post was by the private, non-profit Red Sneakers for Oakley (RSFO). According to the organization’s website, “Oakley suffered from both asthma and — what his doctors called — a “mild” allergy to peanuts and tree nuts”. Unfortunately, Oakley “ate some cake that unknowingly contained either nut extract or nuts — and ultimately suffered a fatal anaphylactic reaction.” The family took the steps they thought were best for their child, with what they knew about their child. In the end, the family started RSFO because they felt that if they had been more educated and aware, they may have acted differently to Oakley’s reaction and he may have survived.

Hearing this story and reading about this child and his family got me thinking. Thinking about my own children, who at this point, have no known allergies. But what if one of my children did have a reaction to an allergen? And they started to exhibit symptoms of this? Would I know enough to be able to recognize it for what it is and take the right actions quickly enough? This is the inspiration for this article. To bring food allergies to our attention so we all have, at least, a baseline amount of information. So, we can be better equipped to help those in our lives if, or when, the times comes.

HealthyChildren.org, a platform from The American Academy of Pediatrics (AAP), has a page dedicated to information on anaphylaxis in infants and children. The AAP defines anaphylaxis as a rapid and severe allergic reaction. And a life-threatening emergency. Something that can make it difficult to recognize anaphylaxis and administer treatment early is the signs and symptoms can vary and they may present within a few minutes or may take several hours. The AAP goes on to specifically share to be aware of any of the following symptoms, especially if they appear suddenly:

• shortness of breath, wheezing, coughing or tightness in chest

• trouble breathing or swallowing

• skin changes like rash, redness or hives, and/or pale or bluish color

• swelling of the lips or tongue

• sneezing, stuffy nose, runny nose

• tight throat, difficulty swallowing, hoarseness

• weak pulse, symptoms of shock

• vomiting, diarrhea (if severe or combined with other symptoms)

• dizziness or fainting

• feeling of "doom," confusion, drowsiness or agitation

Infants may also experience other symptoms such as:

• irritability, fussiness, or inconsolable crying

• sudden drooling

• unusual sleepiness

Epinephrine is the recommended emergency treatment for symptoms of anaphylaxis. The Cleveland Clinic states that an epinephrine injection is a medication that treats severe allergic reactions or sudden asthma attacks. It works by reducing the effects of an allergic reaction. If it is available, epinephrine should be given immediately to anyone experiencing symptoms of anaphylaxis, followed by a call to 911, and a trip to the emergency department. Epinephrine autoinjectors should be prescribed for anyone who has ever had an anaphylactic attack and for infants and children at high risk for anaphylaxis, especially those children with known food or other allergies that can cause anaphylaxis.

Common food allergens that can cause anaphylaxis include peanuts, milk, eggs, tree nuts, shellfish, fish. But there are also non-food allergens to be aware of, such as: bees, wasps, yellowjackets, hornets, fire ants and some medications like antibiotics or antiseizure medications. Anyone caring for a child needs to know if there are ANY allergies, how to recognize a reaction and know the steps for care and treatment.

A family with a child with allergies should have an “Allergy and Anaphylaxis Emergency Plan” (visit healthychildren.org to locate the form).

continues on page 64

Love that healthy smile!

help keep your teeth happy with these tips

WRITER Dr. Andrew Rivers

People who have jobs working outside in the sun are more prone to developing lip cancer and should use a lip UV protection.

Are your young ones in sports? Make a mouth guard part of their uniform. Mouth guards usually cover your upper teeth and protect your teeth, lips, tongue, face and jaw against injuries.

Vitamin C is great for your teeth and body overall. It is found in many citrus fruits. Be sure to eat these fruits with a meal or rinse with water after you consume them as they are acidic and can damage your teeth.

Cheese is a great snack for your children’s teeth. It is packed with calcium and helps stimulate salivary flow that disrupts the development of cavities.

If you can’t find your floss during the day, opt for Mother Nature’s toothbrush. Hard, crunchy foods, such as carrots and apples, can clean your teeth naturally.

Rinse out your mouth with mouthwash, or at least water, after every meal. This practice will help kill germs and prevent others from knowing you had onions on our sandwich!

Oakley’s family shares these lessons learned for families on their website: Food allergy reaction symptoms, such as difficulty breathing, can often be mistaken for asthma symptoms. Asthma is a cofactor that affects the severity of a food allergy reaction. Exercise is described as a cofactor, as well as extreme air temperatures. Consuming the allergen on an empty stomach may affect the severity of a reaction. Prior food allergy reactions are not necessarily indicative of future reactions’ severity. Read labels, every time. If there is no label, like with a food product from a gift basket, do not take a risk. Learn more about Oakley and the mission of RSFO at https://www.redsneakers.org.

If you or someone you know has an allergy, please consult with a primary care physician to better understand the condition and what is best for you. This information is provided as an educational guide. As always, please seek the guidance of a medical provider.

Summer Yard Work

Can bring low back pain

Every season brings unique activities requiring us to perform some physical activity we may not want to do but have no choice. In the winter, shoveling snow comes to mind while spring, summer and fall may include yard clean up, mowing, and raking. All these seasonal activities are "I have to" activities of daily living, (ADLs). Let's talk about gardening, digging a hole or some other yard related shoveling activity.

First, a few facts to help us appreciate why back pain is so common.

1. When we bend over, approximately 2/3rds of our body weight is being lifted in addition to what we're lifting. So a 180 pound person lifts 120 pounds of body weight every time he/she bends over.

2. A five pound weight equals 50 pounds to our back when it is held out in front us. Consider the 10 to 20 pound weight on the end of a shovel.

3. Our legs are much stronger than our back and arms. If a person bench presses 300 pounds, they can usually leg press 500 pound, almost two times more weight. Yet, most of us use our arms, not our lets when shoveling.

4. Most of us bend over using poor technique, lifting with the arms and back rather than the legs and rapidly extend and twist the back when emptying the shovel.

5. When this faulty action is repeated many, many times and it is not something we're used to doing, we're not physically adapted or "in shape", it's no wonder we often can barely move after an hour of digging in the garden.

So what can we do? We can't change the fact most of our body's weight lies above our waist so we're stuck with that and, we're not going to lose weight in time for yielding the shovel. But we can certainly put less material on the shovel so the load on our back is less. It's important to squat down using our strong leg muscles while keeping our back as vertical/straight as possible, DO NOT BEND COVER! Try sticking out your posterior to keep an inward curve in your back; lift the load of material straight up with your legs, maintaining that arched back/posterior out position. Keep your arms/elbows straight and walk the shovel load to the dumping spot, don't try to throw the dirt by twisting your body. Take multiple breaks and switch sides so you don't "beat up" the same muscle groups repeatedly.

If you do hurt your back, using an analogy of a skin cut, avoid picking at the cut so it can heal. Use ice/rest followed by gentle stretching and modified activities, DON"T go back outside to work again. Some wise considerations include warming up before starting your gardening routine, staying "in shape" by regular exercise throughout the year, maintaining a good nutritional diet and getting enough sleep.

Amy Macumber of Kernersville has received recognition for her 38 years of volunteering and 50 years of Girl Scout membership with the presentation of the National Honor Award.

Because

“Our volunteers play a critical part in delivering our mission to the girls throughout our Council areas,” said CEO of Girl Scouts Carolinas Peaks to Piedmont Jennifer Wilcox.

This award recognizes a registered Girl Scout adult who has delivered outstanding service and contributions to the achievement of the Council’s goals in two or more scout geographic areas.

Yadkin • Valley

Dr. Andrew Rivers, wife Katie, son Nolan and daughter Nora

YV Girl Scout Volunteer Receives the National Honor Award. L to R are CEO, Jennifer Wilcox, Amy and Board Chair Carolyn Brickey.

Rendezvous Mountain

Where Nature & History Present Themselves

WRITER & PHOTOGRAPHER J.Dwaine Phifer

Rendezvous Mt State Park (1956 Rendezvous Mountain Rd, Purlear, NC--336-667-5072) became the newest addition to the NC state park system in January, 2022.

The park is just one of the seven divisions of the NC educational forest system. (https://carolinaoutdoorsguide.com/educational-state-forestsin-north-carolina/). Purlear is northwest of Wilkesboro off HWY 421. The winding, scenic country roads in and around the Rendezvous Mt. are delightful.

The park had its beginning in 1926 when Judge Thomas B. Finley of North Wilkesboro donated a large tract of forested land to set up a historical park. His goal was commemorating the role the area played in the American Revolution. Because the mountain itself may have served as a meeting place for Wilkes County Revolutionary War soldiers before the Battle of Kings Mt., the name “Rendezvous”...French for “present yourself”...stuck.

Over the years, due to the logging industry’s influence in the region, the park developed as an educational/recreational area devoted to the history of the NC timber industry. The “Talking Tree” Trail is a unique educational experience. Visitors can view specific specimen trees along the trail, press a button on a device below the tree’s identity marker, and hear information about the tree. The Logging Demonstration Trail is devoted to forestry education. The sheltered exhibits along the trail give visitors historical examples of machinery and methods used by loggers in the past. The life-sized display of two mules patiently waiting to pull a large log affords viewers an impressive, surreal time-traveler’s glimpse of days gone by.

For the seasoned hiker, the four-mile Amadahy (Cherokee for “forest water”) Falls trail follows the picturesque Purlear Creek. The trail has its share of ups and downs with a few spots requiring a bit of dedicated physical resolve and wherewithal. This trail is certainly one for seasoned hikers. Hiking

Top: Office and education center. Middle: Mules and log carrier display. Bottom: Ampitheater. Page 12/contents: CCC Cabin and firetower

boots, insect repellent and bottled water are important. For viewing a fire tower up close and seeing the original CCC (Civilian Conservation Corps) cabin, the .2-mile trail behind the log office/educational building offers a short but steep jaunt. Give oneself a few catch-your-breath breaks on this trail and enjoy the beautiful vista views across the valley below. There are other shorter less demanding strolling paths that wind through the rhododendrons in and around the impressive picnic pavilion. The two beautiful stone fireplaces and numerous picnic tables under the pavilion’s vaulted roof are welcoming and dry even if it rains. The pavilion can be booked for group events. Next to the picnic pavilion is a small open-air amphitheater, with seating, that is also available for group activities.

Along the paved roadway from the parking lot to the pavilion and amphitheater are individual picnic tables with small, box-like BBQ grills at ground level. The site engineers strategically placed each picnic spot among the rhododendrons and large trees. The dense rhododendron evergreen foliage serves as a privacy wall and offers a feeling of separation from one’s picnic neighbors. The large canopy trees shade the picnic area from late Spring into Fall. The Rhododendron’s April blossoms are the perfect celebratory decoration for the picnic area. Neat restroom facilities are found adjacent to the large parking lot.

The only downside to visiting Rendezvous Mt. State Park is the steep unpaved road winding around the side of the mountain. Because of numerous sharp twists, turns and ditches wash out during heavy rains, the roadway has a few spots only wide enough for one vehicle. Careful, considerate negotiation between folks going up the road and those coming down, however, ensures both vehicles can move forward.

Interestingly, as of March, 2023, apparently plans are underway for making the roadway more user friendly. There were prominent survey stakes evenly placed along both sides of the current gravel roadway. Their placement seemingly indicates, with work, the road will be wider at some future date.

Outdoor educational workshops and ranger-conducted classes are available at various times during the year. Contact the main office for information about learning events, booking the picnic pavilion or the amphitheater, and current roadway conditions.

Hours: March 1—October 31, Tuesday-Friday 9a to 5p.

Saturday & Sunday 11a to 6p.

November 1 through end of February,

Tuesday-Friday 9a to 5p. Saturday & Sunday closed. The Park is also closed for all recognized NC state holidays.

Dogs are welcome in the park as long as they are on a sturdy leash and completely under their human’s full control. As with any natural area where Mother Nature is boss, it is also important to be alert for possible encounters with poison ivy, thorny plants, ticks, mosquitoes, bees and native animals particularly snakes. Too, good stewardship dictates visitors leave trails and picnic areas orderly and free of debris. Per the Boy Scout motto, “Be prepared!”

Historic Bethabara Park

Hands-on-History Day, July 15, 1:30 to 4:30.

What was life like in the 18th century Bethabara? Find out by visiting with our potter, blacksmith, or woodworker; tasting some freshly prepared food, playing Colonial games and touring the 1788 Gemeinhaus and 1834 log house and exploring archaeological ruins.

In August, on Saturday, the 5th, 11a to 4p, participate in A Celebration of Cultures with Indigenous Peoples and Moravians.

Learn about the connections between the Indigenous Peoples and early Moravians by visiting with the Atsila Anotasgi Cultural Specialists from the Museum of the Cherokee Indian; examining NC Native American Artifacts from the Lam Museum. Of Anthropology; and taking an informative tour of the Park grounds.

Phone: 336­924­8191

Address:2147 Bethabara Rd. Winston­Salem, 27106

Hands on History Day

A MURAL FOR DONNA FARGO

Dynamic duo Donna Hiatt and Ann Vaughn and the Donna Fargo Mural Committee have teamed up with local businesses and members of the community to sponsor a mural to honor award-winning country music legend, Donna Fargo. “The Happiest Girl in the Whole USA” is returning to her hometown for the mural’s dedication on July 4th. She and JEKS (Brian Lewis), the mural artist, will be coGrand Marshalls of Mount Airy’s Independence Day Parade.

Donna Fargo’s likeness will join the renderings of other Mount Airy greats displayed throughout the city: Andy Griffith, Melva Houston, and the Easter Brothers. Her mural is unique, however, in that she is the first LIVING person to be depicted by JEKS. The Greensboro artist was thrilled and honored to be chosen for the project. He and Donna have collaborated on the design and have become fast friends.

The location of the mural is of special significance to many involved in this project. The site agreed upon was Canteen Alley on the wall of Walker’s Soda Fountain, formerly Lamm Drug.

“Donna Fargo went to the soda fountain there, and the location really means a great deal to me,” Donna Hiatt confided. “I knew the owners of The Canteen, Archie and Margaret Barker. Their daughter, Mae Barker, was my best friend. Also, my uncle, Russell Hiatt (owner of Floyd’s Barber Shop) has a memorial bench there. And, of course, David Jones, the owner of Walker’s Soda Fountain, is thrilled!”

Also unique to this major undertaking is that all fundraising has been through private donations. Friends and fans from near and far and of all ages have come together to make the mural happen. The Donna Fargo Mural Committee has left no stone unturned.

Fundraising projects included a “Star-Spangled Donna Fargo Fashionista” at the Mount Airy Museum of Regional History, where the response was so great, the museum agreed to host two shows! The program featured Donna Fargo look-a-likes from 7 to 70 walking the runway. Fargo’s personal costumes and other never-before-seen outfits and memorabilia were on display for all to enjoy. Music was provided by John

Rees, a former member of her band. In addition, Marty and Sally Adams of Mayberry Online Auction conducted an auction which not only included items and memorabilia from Donna Fargo’s music career, but also some of her cards and books from Blue Mountain Arts. Moreover, local businesses and individuals contributed, showing their support for this worthy cause.

Their second event was held at Slate Mountain Baptist Church, where Donna Fargo was a member and sang in the choir. The gospel venue highlighted local talent and included bluegrass, country and traditional gospel songs. The touching grand finale was Fargo’s “You Can’t Be A Beacon if Your Light Don’t Shine.” The free-will donations collected went toward the mural and other expenses, such as preparing the wall for painting, lighting, landscaping, and maintenance.

“An Evening of Donna Fargo’s Reflection in Word and Music,” the committee’s final event, was held at Mount Airy High School in the Blue Bear Café, where Polly Long’s Workforce Initiative students provided refreshments. Enter-

WRITER Cindy Martin

Yadkin • Valley PEOPLE

tainment included members of the Mount Airy High School Band, directed by Nik Tirpack; the Mount Airy High School Choir, led by Jennifer Riska; a poetry reading by Niya Smith; and Emmy Smith, winner of the Donna Fargo Fashion Show singing “The Happiest Girl in the Whole USA.” Special guests read from Donna Fargo’s published works, as John Rees provided musical accompaniment.

A personal video message from Donna Fargo that includes her latest song, “One of the Good Guys,” (featuring three locals – Floyd Rees, Wally Shelton, and Ray Reed) was played at each event, expressing how much the love and dedication of her friends and fans meant to her.

Born “Yvonne Vaughn,” Fargo grew up just outside Mount Airy and graduated from Mount Airy High School. After earning her degree from High Point College, she moved to southern California and became an English teacher. Fargo recalls picking tobacco for ten cents an hour in her younger days and working at Ellis Clothing Company in high school.

“She is truly genuine,” Ann Vaughn said. “She is always so kind and gracious and humble. We want her to know just how very special she is to us.”

Donna Fargo, Donna Hiatt, Ann Vaughn and the Donna Fargo Mural Committee want to express their heartfelt thanks and gratitude to all those who contributed to this project. They really appreciate the support of Linda Cottingham and Brenda Madden of the Donna Fargo Fan Club.

So mark your calendars for July 4th and don’t miss a single minute of this history-making event. It will surely be a “Skip-a-dee-doo-dah day!

If you would like to make a tax deductible donation to the Donna Fargo Mural Fund, send your contribution to one of the four locations of First Community Bank in Mount Airy.

For more information about event schedules and locations, visit the Donna Fargo Mural Page on Facebook.

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Sandra Watts is President of the Board of Directors for Fort Defiance, one of the finest 18th century homes in Western NC located in the upper Yadkin Valley. Her zeal and leadership for the site has led the way to a recent restoration done on the historic house and out buildings. Watts says her goal is to make the home of General William Lenoir “the crown jewel of Caldwell County.”

On a spring afternoon I met up with Sandra at the Fort* to discover more about this lady who has great passion for her job.

From the get-go she announced, “This is a great place to be. There are few historic places that remain mostly untouched by modern intrusions.” That day the sky was azure, shades of blue, grey and green ridge tops traced across the horizon. Gentle breezes came by and drifted into the woods. Green fields surrounded us with the sound of a single bumble bee mixing in our conversation.

Sandra explained that over the past few months much work has been done

at the site to ensure its preservation for the present and the future.

The wooden shake roof has been completely replaced as well as new siding added and a fresh coat of paint. The Lenoir cemetery has been groomed making it easier for visitors to walk the grounds and inspect grave stones, air conditioning has be updated in the gift shop and roof replacement on the smoke house, summer kitchen and picnic shelter has been completed. Watts says all this has been done with the help from grants received, generous donations, and many hours of service from the Board of Directors and volunteers. “We have a hard working Board. This is not just about one person, but many working together. Certainly a collective effort.”

Sandra who lives on fourth generation farmland in Boomer says she first became interested in the historic house back in the year 2000. “It was December and I was driving my parents around for a Sunday afternoon drive. We saw the sign for the Fort and decided to turn in

Yadkin • Valley PEOPLE

Sandra Watts, Leading Fort Defiance with Passion

and go see what was there. They were having a Colonial Christmas Program. It was wonderful. There was food and decorations and music. I just loved it and wanted to start volunteering. That’s how it all got started for me.”

About passion, Sandra says, “It is what you love. And this is what it is for me; taking care of the house and the collections, telling the story of William Lenoir and the history of life back then.”

I asked Sandra what was the best part of her job here and with no hesitation she smiled, “Talking with visitors, making connections to people up and down happy valley...there is so much history here. One thing I enjoy is giving tours of the house and making it come alive for visitors. When they hear William Lenoir was the first President of the Board of Trusties for the University of NC at Chapel Hill they have the ‘Wow’ look. Think of that. A man from the backcountry with minimal formal education was so well esteemed to be given that honor. He was an extraordinary man.”

An amazing fact about the house...in 1788, Thomas Field was contracted to build the house. William Lenoir’s papers show precise and explicate directions for construction including design of door panels, mantels, window panes, shutters and colors. Lenoir used cash and a bartering system to pay for the house. Today the house remains as it was when finished in 1792. Sharing little known details creates a meaningful tour for visitors.

After retiring from 38 years in banking Sandra has moved on to other interests in her life. When Sandra is not the Fort she actively volunteers at the Boomer Volunteer Fire Department where she is President of the Fire Core, serves on the Board of Directors and helps with fundraising. She is treasurer of the NC Genealogy Society. In her spare time, if she has any, Sandra is a working in her garden, quilting and sewing cross stitch and enjoying the outdoors.

To learn more about Fort Defiance, become a supporter or volunteer log on to www.historicfortdefiance.org or follow in Facebook.

Fort Defiance, a frontier stockade was built prior to the American Revolution and utilized during the Second Cherokee War in 1776 but later abandoned. The location was well known in the area and near the Lenoir property. William Lenoir gave this name to his home.

Historic Richmond Hill Law School Site

July 22, 1 to 4, docent guided house tours

1:30 & 2:30 “Tom Dula Trial”

Presenter: Greg Luck

Aug 19, 2 to 4

Open house with docent guided tours of house & grounds

Picnic shelter reservations: 336-849-7751.

4641 Law School Road, East Bend.

The Windsor’s Crossroads community building has played many roles over the years. It was originally built in 1916 as a school house. With its towering red roof and stately bell tower it stands proudly at the corner of Windsor and Buck Shoals Roads in the southwest corner of Yadkin County. The school closed in 1935. The building sat unused for a few years.

In 1955, the Windsors Crossroads Grange purchased the building from the Board of Education and started using it for their club meeting house. They did many improvements to the building over the years, including adding a kitchen and bathrooms during their club years. They also moved the stairwell from the back of the building to the main foyer.

After the Grange became inactive, the Windsor’s Crossroads Ruritan Club

continued on page 80

The Windsor’s Crossroads Community Building

WRITER & PHOTOGRAPHER Rebecca Cranfill

Twice named “Finest Festival” in the “Carolina’s Finest” competition, the Carolina Bible Camp Bluegrass Festival in Mocksville, NC provides fun for all ages. The one-day event takes place on

Spend the Day at Davie County’s Award-Winning Bluegrass Festival

Saturday, September 9 between 10am and 5:30pm.

This year’s line-up will bring charttopping bluegrass artists The Grascals and the Becky Buller Band to the 68-

acre campus. The Grascals are pleased to feature original member Jamie Johnson in his return from a hiatus and 2018 Steve Martin Banjo Prize winner Kristin Scott Benson. Becky Buller is the

recipient of 10 awards from the International Bluegrass Music Association (where she was the first woman to win the instrumentalist award for fiddle) and she has had original songs featured on two Grammy-winning albums. Also filling out the day’s exciting on-stage schedule will be family band Williamson Branch, old-time musician Dwight “Sawman” Hawkins and Greensboro singer-songwriter Colin Cutler.

The day is full of free activities for kids including arts and crafts projects under the AGAPE of NC Kids’ Activities tent; a special instrument session for children at the Swicegood Group Pickers’ Place; an escorted nature walk; ga-ga ball demonstration and old-fashioned sidewalk games. An NC State Highway Patrol trooper and other uniformed professionals will be available for photo opportunities and visits during the “When I Grow Up, I Want To Be…” activity at the Kids’ Tent.

The festival includes a display of unique antique cars, a Coffee Café’ with hot and cold beverages and the Baked With Love baked goods café. Festival shoppers will enjoy hand-crafted items from artisan vendors, a Silent Auction, and meet-and-greet opportunities with

The Grascals

Photo by David Johnson

the performing artists.

Hungry? Purchase a plate from the Camp’s commercial grade kitchen. Carolina Bible Camp & Retreat Center Executive Director Randal Burton doubles as Head Chef during the festival. He puts his professional catering experience to good use as he works with a staff of volunteers to turn out as many as 900 meals!

“It’s not as hard as it sounds,” said Burton modestly. “We’ve been doing this for years. We have a great team, a great plan, and we prep for a couple of days. Our menu includes pork and chicken barbeque with sides, beverages and a dessert, usually a fruit cobbler. And if you need a snack, we have two Canteen locations that make you feel like a kid again.”

grade tents. Either way, they are comfortable, protected from both sun and rain. All proceeds from the fundraising festival benefit the Camp’s capital development and scholarship funds. The fes-

Monday-Friday 9-5 • Saturday 9-2 Closed Sun/Wed KINGSDOWN SAVINGS EVENT! KINGSDOWN SAVINGS EVENT!

Photo by David Johnson

took over and has maintained the building for over 30 years. In addition to the upkeep of the building, the club has raised money over the years for new windows and a new roof which was replaced in 2018.

This building continues to be used as a community building, as well as a meeting place for the Ruritan Club, and the location of the South Buck Shoals voting precinct The Ruritan Club has monthly events to raise money for those in need in the community and the building’s upkeep.

One of the biggest events of the year for them is their annual Tractor Cruise/ Breakfast that will be held this year on August 19th from 7 to 10am. This has become a popular event over the years where farmers can bring their classic tractors to display and ride them on the rural roads of the community. This will be the 19th year this event has taken place. This event is free to the public. A small fee is charged to participants of the cruise. The breakfast charges by do-

nations. This is one of their main fundraisers of the year for the Club. Recently, the Club has raised money for a veterans’ Memorial that has just been placed on the grounds. They hope to have landscaping done around the monument later this year. The monument was placed in memory of one of the founding members of the club. Windsor’s Crossroads is a tight-knit

farming community that has become popular with tourists who travel here to visit the local vineyards and to stop by the Shiloh General Store, as well as other businesses owned by several local Amish families. It has also become popular with cyclists who enjoy the scenic roads. This building is the one of the most recognized landmarks of this community.

July 15 Horne Creek Farm Pilot Mountain: Landscapes Tell Stories. Our land is an artifact worthy of study. Mark Farnsworth, Assistant Manager of Horne Creek Living Historical Farm, will discuss how and why the landscape changed in the area from the Hauser Farm to Pilot Mountain between the times of the early settlers and the arrival of the interstate. Maps and images of the area will be examined. 11am-12pm. Free, although donations are welcomed.

July 22 Horne Creek Farm. The Fantastical World of Fairy Tales and Houses. Come out to the site to listen to some of the 1900-era’s most beloved fairy tales. Then, let your imagination take wing and make your very own fairy house to take home with you. 10:30am-12:45pm. $25 per person. Appropriate for ages 7–adult. Children under 11 must be accompanied by an adult to assist with the project. Fee includes a variety of fairy snacks to enjoy. Pre-registration required by July 20. Class size limited to 20. No walk-ins will be allowed. Call 336-325-2298 to pre-register.

August 26 Horne Creek Farm. The Fantastical World of Fairy Tales and Houses. Come out to the site to listen to some of the 1900-era’s most beloved fairy tales. Then, let your imagination take wing and make your very own fairy house to take home with you. 10:30am-12:45pm. $25 per person. Appropriate for ages 7 – adult. Children under the age of 11 must be accompanied by an adult to assist with the project. Fee includes a variety of fairy snacks to enjoy. Pre-registration required by August 24. Class size limited to 20. No walk-ins will be allowed. Call 336-325-2298 to pre-register.

The Beauty of Travel in NC

WRITER/PHOTOGRAPHS

D. Ellen Kincer

While you’re out enjoying all the waterways and roadways NC has to offer this summer, take a look around and notice all the plants that call the river banks home. You will likely find beauty unmeasured and see things you never noticed before. From the perch of your inner tube or kayak, take the relaxing pace, drifting on the current of nature at the pace of the day.

Look for some of these native favorites.

Yadkin River Goldenrod

Apparently this one particular variety of golden rod known as the Yadkin River Goldenrod or Solidago plumosa, is a very rare type of Solidago. It can only be found growing on the banks of the Yadkin River in NC along a 2.5-mile stretch. This is the only population of this variety currently known. It grows in the cracks of the mafic bedrock in the area and in the cracks of the concrete at the base of the Narrows Dam and the Falls Dam. It is probable it needs to grow where competition is sparse. Due to its rarity, please do not pluck, pull, cut or dig these gems. There is plenty of Solidago around in the wild or at your local garden center. LEAVE THESE PROTECTED PLANTS WHERE THEY ARE OR YOU MAY BE PROSECUTED! Definitely not the way to spend your vacation.

Swamp Milkweed

This is a favorite of the monarch butterfly and several other species of butterflies. While this species of milkweed is quite prominent there are many different varieties to choose from. Milkweed in general is the plant of choice for monarch butterflies to lay their eggs so when the young caterpillars have hatched, they eat the milkweed plant until they are ready to make their chrysalis and molt into a beautiful butterfly. As the name suggests, the swamp milk weed can be found in low lying areas along the river banks and beside ponds. As I said before, there are many different kinds of milkweeds: 16 of those types are native to NC. Some of these varieties may be difficult to find in cultivation, meaning your native plant nurseries and garden centers may not have them for purchase. Joe Pye Weed is fairly easy to find at garden centers that offer native plants.

Black Eyed Susan

Though the black-eyed Susan is prone to root rot if grown in soggy soil, you will often see them growing along the top edge of a river bank or along the roadside while traveling through our state. Recognized as the state flower of NC, it is a native and also recommended as a staple in most pollinator gardens. Bees and butterflies love them for the pollen and birds for the seeds in the fall.

Just like your mother, Mother Nature takes care of all of her family equally. Most of these beautiful flowers or some variation can be found in garden centers or plant nurseries across the state. I recommend including flower watching in your travels along our waterways and our roadways. When you spot a beautiful subject, photograph it and visit your local garden center to finds out if you can purchase it or a variation of it. Please leave nature in its place. As tempting as it may be to dig or pull up things you find, forego the temptation. Even collecting seeds from these plants takes away from natures food supply for the wildlife and repopulation of the plant species. Enjoy your travels, soak up the beauty of our state. When you return home, as always, HAPPY GARDENING!

To learn more contact:

Yadkin • Valley PEOPLE

North Wilkesboro Depot has a New Life

WRITER Mary Bohlen

Jeff Gould, the new Depot Man in North Wilkesboro says,“We are here to preserve the history. When I bought this building, I was thinking, we could make this the best depot in the State!”

Growing up in Hendersonville, NC Jeff often passed the old depot there but did not give much attention until one day his daughter said hey, Dad, come with me I want to show you something. It was the Saturday morning farmer’s market at the restored depot. Wow, says Jeff, this is a really good idea. Much to his surprise he ran into a dozen or more people he had not seen in years. The depot had become a gathering place, it drew people. He was impressed and the seed was planted. Time went by and on a recent business endeavor Jeff visited North Wilkesboro and passed by the empty depot. He said, “I was already

thinking way out of the box.”

On a rainy spring day I drove by the depot and saw the OPEN sign and an open door. That was all I needed to pull in and meet a most interesting man that I call the Depot Man. He loves history and trains. I do too. Sitting at his favorite spot in the depot waiting room around the wood stove Jeff shared his vision for the future of the North Wilkesboro Train Depot. “This place is perfect, Think about it! People from North Wilkesboro and Wilkesboro, and all around – can gather – have events – experience their own history. Here, we are hometown.”

Jeff is thrilled about the response he has received from so many. People have stopped by to see the inside and asked what is going on, some want to share stories about the depot or donate items for display. When they see that the inside is just as it was years ago they all

say, ‘Keep it like it is’. “That’s just what we are going to do. People ask me what are you going to do here? Is going to be a restaurant, antique shop? No, no, we want people see the hundred year old exposed truss beams, original plank floors, walls of brick that were made just down the street. It will all be open.”

Two things that identify Wilkes County and North Wilkesboro are Trains and Moonshine. The railroad was vital. This was how commerce and people moved. Here we are part of the blue ridge mountains where herbs and roots were gathered and brought to market. Trains shipped out apples, dried herbs, produce, leather, and furniture. Likewise it shipped in car loads of sugar for making the recipe. This was the moonshine capital. Trains and moonshine go together. They are a huge part of the Wilkes story and then with moonshine came Junior Johnson and the birth

of racing. Trains and moonshine will be the focus of Jeff’s entrepreneurial venture. With hands pointing to different directions in the freight section of the depot, Jeff explained, “We have an apothecary venue which ties into the herbal story. We will have train memorabilia and train related merchandise. There will be a bottling room for moonshine. Mike Cox, our photographer, and the one that keeps me grounded and takes care of events and will be here to take vintage photos. Visitors can pose in the 1900s buggy or the beautiful Christmas sleigh. Mike is also writing a book about the depot that will be out soon, Moonlight, Moonshine and Trains. There will be open space for meetings, parties, dancing and weddings. We even have a butcher shop and grill so you can have your own personalized steak. On the open covered deck there is plenty of room for music and entertaining.”

A depot cannot be without a train so to solve that, Jeff has ordered a 1913 steam locomotive out of Fort Lauderdale to one day sit on the tracks by the station. This is a massive effort and will take some time to get everything ready. With a grin Jeff reminds us... “when it gets here, it will be on time.”

Visitors can come in from Charlotte, Greensboro, Winston, and Asheville to see the depot. “This will make a nice day trip. After they see everything here we will provide them with a map for a walking tour around town to see the old hardware store, dispensary, antique shops, the Record, gift shops and restaurants. It’s going to be a great opportunity for everybody.” “The people in Wilkes are genuine and that means a lot. We want to keep the town’s train history alive with the opening of the depot. It’s already started to be a gathering place. Stop by to see us.”

The North Wilkesboro Depot by artist Kelly Royall from Miller's Creek

Jeff Gould’s photo is courtesy of Mike Cox.

Yadkin • Valley PEOPLE

Shaped By Nature

as told by Heather Pressley

Shaped By Nature started in 2018. “Our goal was to bring nature’s beauty to people’s homes with artwork. We stumbled onto pottery through a pottery class at Missions Pottery. Owner Tommy Davis was so kind to encourage me to continue pottery by offering me a job at his pottery studio. He’s been such a big influence and has such a giving heart.”

After that Heather was hooked, one of her favorite things was being able to paint her art onto pottery. “I feel it’s such a great way to express myself. I eventually decided to purchase a building and try pottery on my own.”

One of Heather’s first students was her husband Chon Carlile and he fell in love with it just as quickly as she did! Their studio is located behind their home where they create and host one on one classes. They also have a web page (https://www.shaped-by-nature.com/) that they blog and showcase their work. “We get our inspiration from nature and want to encourage our love for the outdoors.”

The couple likes to donate and support foundations that support nature. A few of their favorites are Happy Roots and Three Rivers land trust. Their work is available for purchase on their web page, and you can also find it at Missions Pottery in Lexington, NC and at Seagrove Pottery in Seagrove, NC.

“Our plan for our little pottery business is to not only make a difference but to bring nature into people’s everyday life. We get so busy we sometimes forget to stop and appreciate the colorful beautiful world around us. Our goal is to inspire and expand our business. We are all about family and would love to build something to pass down to our two boys Aaron (14) and Austin (11) and of course, our little dog Red.

I was always taught we leave this world better than we found it and we aim to do just that one pottery piece at a time.”

Heather and Chon Carlile

Old Salem’s Terry Taylor in conversation with Barbara

“It was never my aspiration to be in this role. I feel fate and my love for this place has led me to this point in my life,” Terry confided.

I want you to know the new CEO and Director of Old Salem Museums and Gardens. He has a Bachelor of Science in Business Administration from Appalachian State University with minor hours in accounting graduating in 1983 and “Yes, that's 40 years ago and yes, I am that old!” states Terry.

His first "real" job was at the WinstonSalem Retail Merchants Association. After 29 years, Terry was the Chief Operating Officer. “My love for history and antiques led me to the Museum of Early Southern Decorative Arts (MESDA), a department of Old Salem. “I volunteered for several years before becoming a MESDA guide in 1999 working some Saturdays but mostly on Sunday afternoons. Over time I became known as the ‘Sunday Guy.’ I was part-time at MESDA 17 years at the same time I was working full-time at DataMax.”

Not counting the years of volunteering, Terry came to Old Salem full-time in May, 2016 managing the Visitor Center and Group Tours. He became interim Chief Operating Officer and became permanent in 2020. He then became interim President & CEO and was named President & CEO in 2022... a total of 24 years.

When asked the favorite part of his work Terry instantly replied, “Just being here. I get a thrill every time I drive into the District and go to my office in one of our most important landmarks – the Single Brother's House built in 1769 with an addition added in 1786. Old Salem is a recognized as a National Historic Landmark District and within the district, two of our buildings are further designated as National Historic Landmarks. Those are the Single Brother's House and Salem Tavern where George Washington spent two nights in 1791. There are lots or firsts here. The Wachovia Historical Society is the oldest of i ts kind in the United States, and the Historic District designation was the first in the state of North Carolina. You have to stop and think that in 1766 when the Moravian's broke ground to begin their town of Salem, there was virtually nothing else was here. Salem, NC was almost in the middle of the 100k acres of land they were settling, referred to as the ‘Back Country’meaning it was "back" from the coast, that they had named Wachovia.”

With his strong passion for historic Old Salem, I asked Terry what his goals were for the future. “One of the first projects I was given when I became COO was to sell 10 properties Old Salem owned west of Marshall Street with the centerpiece being WinstonSalem's original 1939 Coca-Cola Bottling Plant. That building is being developed into a food hall by the new owners and will be a destination within itself when completed. Old Salem could not be happier with their plans and our community partnership.

Then Covid hit and we had to close for a while, lay some staff off, re-open gradually, re-hire and train new staff again. During this time we had strong social media presence, but it is not the

same as being open. Many of our historic buildings sat idle for a year or more. Most are now back open, but we're still re-bounding from Covid. Some days it seems like everything we do is a struggle, but we're very positive about the future as visitors and elementary school field trips are slowly coming back. Many visitors think we're a state, county or city park. The dynamic is much more complex than that. Old Salem, Inc. is a 501c non-profit started in 1950 to preserve the town of Salem we share with Salem College & Academy, Home Moravian Church, Salem Congregation, and private residents who pay for and maintain their own properties. Everything we do is also governed by the Forsyth County Historic Resources Commission even down to changing a paint color. Old Salem, Inc. relies on funding from the county, city, and state, but also admission dollars and revenue from our retail stores. We have a substantial endowment, but those funds are highly restricted in how they can be used. For example, a donor may give us a million dollars, but restrict it in a way we only get 5% of its yearly interest to buy seeds, or to go toward buying an artifact for our collections, or whatever the donors’ passion may be.”

Now we know Terry has set some high goals for Old Salem mainly to keep it a float, headed in an affordable direction to operate within, and to maintain the treasure we are trusted to care for at this moment in time so it's still around another 257 years. “Every day we educate visitors and students about the importance of the Moravians settling this area and their contributions to what we are today.”

If he has any spare time, I asked what do you do? “My hobby is history,” Terry admitted. “Collecting, and antiquing, too. I have a very small booth space at Antique Mall of the Foothills in Jonesville.”

Micah 6:8 basically instructs us to do justice, love, mercy and walk humbly with God. I think this is a good way to live and give generously.

If we treat all the people we meet fairly, love our neighbors and show mercy we end up living and giving of ourselves generously.

Mercy is withholding something that is deserved. It pays dividends sometimes to withhold that sharp criticism of a co-worker, loved one or employee and look for way to build them up instead. Being swift to hear, quick to listen and slow to anger is wise advice.

Being humble is not thinking less about yourself but thinking more about other people and their needs. Who needs your generosity, love or mercy today? In these difficult times of rising prices and generally rough economic times on almost every front, let’s keep our eyes open and ears tuned to the many needs of others.

As the line goes, in the land of the blind the one-eyed man is king. Our attitude determines our altitude. Let’s adjust our attitudes. You will be amazed how following these simple suggestions can help improve your financial situation. Opportunities to prosper yourself and those around you will begin to show up.

I can’t fully explain it, but I know it is true. Try it and see for yourselves.

No Matter What Model or Condition

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Our personnel have many years of experience in all the various areas of Automobile Restoration.

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your guess is the first correct entry drawn WIN

What IS That? presents:

If your guess is the first correct entry drawn WIN $100

The next two correct entries drawn win a copy our One Last Sweet Bite Cookbook.

Enter by postcard, letter or email, be sure to include your: name, PHYSICAL MAILING ADDRESS and guess. And if you’d like, tell us about your experiences using or collecting this item. Entries must be received no later than 8/4/23, Winner will be drawn 8/5/23.

The winners will be notified by mail and announced in the September/October 2023 issue. All entries become the property of Yadkin Valley Magazine

Turn to page 90 to read about the May-June Contest.

We wanted some item related to Dairy Month. This time I was confident we had an item guaranteed to challenge our readers. WRONG!

This item is a frame that holds the head of a dairy cow in place to facilitate milking called a stanchion. I dragged it from the family farm in Scottsville, NY to N. Miami Beach and finally to East Bend. Still trying to decide how to decorate with it.

Betty Francis of N. Wilkesboro was the first correct guess drawn and she is the winner of $100. Both Carrie Miller, Mocksville and Shirley Joyner of Lewisville were the next two correct guesses drawn and they will receive a copy of YVM’s cookbook: One Last Bite.

Thanks for playing What Is That?

We got a bunch of great pet pics, we couldn’t fit everyone in, look for them in Sept/October.

Brianna sent these photos of Sadie, her black lab chilling in the green grass, and Sammy her phantom golden doodle getting ready to get in the lake! Both are turning 8 months old.

Sheila says, Ruthie is 7 years old and we certainly did not know what we were in for when she came into our lives, but she’s our sweetheart and great entertainment!

Kimberly wanted you to meet, Tootsie Roll!

Smart Ways to Invest in Bonds

Most investors are aware of the different types of stocks: big-company, small-company, technology, international and so on. And it may be a good idea to own a mix of these stocks as part of your overall investment portfolio. But the importance of diversification applies to bonds, too — so, how should you go about achieving it?

To begin with, individual bonds fall into three main types: municipal, corporate and government. Within these categories, you’ll find differences in the bonds being issued. For example, government bonds include conventional, fixed-rate Treasury bonds as well as inflation-protected ones, along with bonds issued by government agencies, such as the Federal National Mortgage Association (or Fannie Mae). Corporate bonds are differentiated from each other by several factors, but one important one is the interest rate they pay, which is largely determined by the credit quality of the issuer. (The higher the rating grade — AAA, AA and so on — the lower the interest rate; higher-rated bonds pose less risk to investors and therefore pay less interest.)

Municipal bonds, too, are far from uniform. These bonds are issued by state and local governments to build or improve infrastructure, such as airports, highways, hospitals and schools. Generally, municipal bonds are exempt from federal tax and often state and local taxes, too. However, because of this tax benefit, municipal bonds typically pay lower interest rates than many corporate bonds.

How can you use various types of bonds to build a diversified bond portfolio? One method is to invest in mutual funds that invest primarily in bonds. By owning a mix of corporate, government and municipal bond funds, you can gain exposure to much of the bond world. Be aware, though, that bond funds, like bonds themselves, vary widely in some respects. To illustrate: Some investors may choose a low-risk,

low return approach by investing in a bond fund that only owns Treasury securities, while other investors might strive for higher returns — and accept greater risk — by investing in a higher-yield, but riskier bond fund.

But you can also diversify your bond holdings by owning a group of individual bonds with different maturities: short, intermediate and long-term. This type of diversification can help protect you against the effects of interest-rate movements, which are a driving force behind the value of your bonds — that is, the amount you could sell them for if you chose to sell them before they matured. When market interest rates rise, the price of your existing, lower-paying bonds will fall, and when rates drop, your bonds will be worth more.

But by building a “ladder” of bonds with varying maturities, you can take advantage of different interest-rate environments. When market rates are rising, you can reinvest your maturing, shorter-term bonds at the new, higher rates. And when market rates are low, you’ll still have your longer-term bonds working for you. (Generally, though not always, longerterm bonds pay higher rates than shorter-term ones.)

A bond ladder should be consistent with your investment objectives, risk tolerance and financial circumstances. But if it’s appropriate for your needs, it could be a valuable tool in diversifying your bond holdings. And while diversification — in either stocks or bonds — can’t always guarantee success or avoid losses, it remains a core principle of successful investing.

This article was written by Edward Jones for use by your local Edward Jones Financial Advisor.

Edward Jones, Member SIPC

Dobson

Paul J. Bunke, Sr., AAMS™, CFP®

Financial Advisor

124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336­386­0846 paul.bunke@edwardjones.com

Audra Cox

Financial Advisor 715 S Main St, Suite B Dobson, NC 27017 336­569­7385 • 844­795­3462 audra.cox@edwardjones.com

Elkin

Frank H. Beals

Financial Advisor

965 North Bridge Street Elkin, NC 28621 336­835­4411 frank.beals@edwardjones.com

Barry Revis, AAMS™

Financial Advisor 116 E. Market St., Elkin, NC 28621 336­835­1124 barry.revis@edwardjones.com

Nathan Sturgill

Financial Advisor 116 E Market Street Elkin, NC 28621 336­835­1124

nathan.sturgill@edwardjones.com

Jonesville

Aaron L. Misenheimer

Financial Advisor 1530 NC Hwy 67, Suite A Jonesville, NC 28642 336­258­2821

aaron.misenheimer@edwardjones.com

Mount Airy

Andi Draughn Schnuck

Financial Advisor 496 N. Main Street Mount Airy, NC 27030 336­789­1707

andi.schnuck@edwardjones.com

Dale Draughn, AAMS™

Financial Advisor 140 Franklin Street Mount Airy, NC 27030 336­789­0136 dale.draughn@edwardjones.com

Logan Draughn

Financial Advisor

492 N. Main Street Mount Airy, NC 27030 336­789­3323

logan.draughn@edwardjones.com

Kody Easter, AAMS™, CRPC™, CFP®

Financial Advisor

304 East Independence Blvd Mount Airy, NC 27030 336­789­2079

kody.easter@edwardjones.com

edwardjones.com

Member SIPC

Randy D. Joyce

Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 336­789­6238

randy.joyce@edwardjones.com

Tammy H. Joyce, AAMS™

Financial Advisor 136 W. Lebanon Street, Mount Airy, NC 27030 336­789­6238

tammy.joyce@edwardjones.com

Tanner Joyce

Financial Advisor 752 S. Andy Griffith Parkway, Suite 400 Mount Airy, NC 27030 336­789­6238

tanner.joyce@edwardjones.com

Pilot Mountain

Mike Russell

Financial Advisor 106­B South Depot Street, Pilot Mountain, NC 27041 336­368­2575

mike.t.russell@edwardjones.com

Michael Warren

Financial Advisor 101­D Shoals Road, Pilot Mountain, NC 27041 336­368­0782

michael.warren@edwardjones.com

Yadkinville

Christopher L. Funk

Financial Advisor 128 South State Street • PO Box 790 Yadkinville, NC 27055 • 336­679­2192 chris.funk@edwardjones.com

Left to right: Tanner Joyce, Logan Draughn, Audra Cox, Paul Bunke, Aaron Misenheimer, Michael Warren, Andi Schnuck, Frank Beals, Barry Revis, Dale Draughn, Mike Russell, Kody Easter, Tammy Joyce, Christopher Funk Not pictured: Randy Joyce, Nathan Sturgill

I recall thinking once, I’d be bad off if I couldn’t use my hands! Little did I know what that would actually be like. Now I do. For me it meant years of piano lessons down the tube. Learning to create maneuvers to get things done in an unconventional way. And adapting to various gadgets just to get ordinary things done, like dressing, grooming, cooking, etc I’ve had curious people ask me some insensitive questions through the years, like how do you do this or that. People are crazy!

Once when my mom and I went to a restaurant the hostess seating us asked, are you crippled? I’m not as sensitive to things like that now that I’m older. I can laugh at myself now. It takes a lot of stress off. But I’ll admit that I’m weary of struggling. It has been nearly 48 years since I was rudely introduced to quadriplegia and all that goes with weakness in all four limbs.

Truth is, I don’t much like change. Shoot, I’m still trying to get used to blue M&Ms. They just don’t feel like part of the traditional M&M family. So being reduced to my handicap after 25 years of being “normal” still stings. It does my heart good when someone mentions that I was a good basketball player in high school. They have to be up there with me in years to remember that far back. But I guess everybody desires to be good at something.

When Rev. Billy Graham became bedridden in his late nineties, he commented that he was exactly where God wanted him. I confess, I wrestle with my present state being God’s will for me. I fought with all I could muser to learn to walk again at 26 and I had to start all over again after an injury from a tumble six years ago. Youth was on my side after the first incident but this last episode has been a doozy.

The apostle Paul said that he had learned to be content in whatever site (circumstance) he was in. Even while in prison he was able to sing praises to his king, Jesus. I’m not that spiritual! But in my heart of hearts I know the Lord is working this change for my good and His glory. So whatever state your plight may be remember as I do, that this light affliction, which is but for a moment, works for us a far more exceeding and eternal weight of glory (2 Corinthians 4:17).

In other words, life is like a vapor; we won’t be afflicted long. But if we know the Master, we shall be changed in a moment in the twinkling of an eye and it will be worth it all when we see Jesus!

Closing Thoughts

Miller

WRITER/ Sandra

Connie Key Hobson

Care South, Inc. is a locally owned and respected agency that has provided more than 20 years of In­Home Aide Care to individuals who require assistance with Activities of Daily Living (ADLs).

Mission

To deliver exceptional Personal Care Services (PCS), allowing the client to live safely and comfortably in their own home and to provide leadership in which employees have faith and confidence.

What Programs are Provided through the Agency?

• Community Alternative Program for adults (CAP/DA)

• Personal Care Services (PCS)

• Veterans Administration (VA)

• Temporary or Long­term Care

• Chore Respite

• Private pay

Summary of the Service Provided:

• Activities of Daily Living (ADLs) (i.e., eating, bathing, dressing, toileting, mobility, and grooming)

• Instrumental Activities of Daily Living (iADLs) (i.e., light housekeeping, meal prep)

Practices and Staff:

• Licensed and bonded in North Carolina.

• RN Supervisor conducts quarterly visits to the home.

• CPR Instructor

• Staffing Coordinators provide 24/7 On­Call Services.

• Caregivers complete monthly in­services, maintain C.P.R., and perform skills competency verification by the R.N.

• Comprehensive background investigation of all caregivers (i.e., criminal background)

To inquire about services for you or a family member or employment opportunities for: In-Home Aides, Certified Nursing Assistants (C.N.A), and Personal Care Assistants (P.C.A), please contact us at:

512 N. Bridge Street, Elkin, NC 28621

• Quality Assurance Program