Yadkin Valley Magazine July-August 2021

July­August 2021

FREE

scrumptious 20 foods to taste and enjoy

a very special section:

my Grandma Memory

American Healthcare Services, Inc. offers up to 24 hour care, 7 days a week Hourly Rate Does Not Change Regardless Time or Day of Service Providing In‐Home Aide Assistance

For the Following Programs:

PRIVATE DUTY SERVICES in Surry and Stokes Counties American Healthcare Services, Inc. offers sitting and companionship, meal preparation, light housekeeping, errands and personal care.

We sit privately in hospitals and nursing facilities. All caregivers provide socialization, a safe environment and support.

• MEDICAID PROGRAMS

CAP ­ PCS • WORKER’S COMP • FAMILY CARE GIVER VOUCHERS • HOME ­ COMMUNITY CARE BLOCK GRANT • EPSDT • LONGTERM CARE • PRIVATE INSURANCE

915 Rockford Street Mount Airy, NC 27030

336­789­2273 Through all the Seasons of the Year,

We’re In‐Home Care

www.americanhealthcare-services.com

American Healthcare Services, Inc. July/Aug ust 2021

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SLEEP CHAIR SALE!

6715 Shallowford Road • Lewisville, NC Mon­Fri: 9AM ­ 6PM Sat: 9AM ­ Noon (336) 946­0220 pharmacy@lewisvilledrug.com

Over 100 Different Flavors of Chocolate Truffles

165 North Main Street

Mount Airy

336-786-6602 Monday-Thursday 9-5 Friday 9-6 Saturday 8-6 • Sunday 9-3

Safely order your delicious homemade fudge online at: www.BEARCREEKCANDY.com

From R. Thomas Jewelers Christy Beane & Robert Jones present...

The Infinite Angel™ Bracelet One pearl represents your heart and the other represents a loved one’s heart.

Together, they are INFINITELY connected. Handcrafted in the USA Part of the proceeds benefit Alzheimer’s Research

R. Thomas Jewelers

336-983-4923 rthomasjewelers@windstream.net

For The Third Year!

614 C South Main Street Lowes Food Shopping Center King, NC 27021

Voted Best of Wilkes Women’s Boutique

See our exciting NEW Men’s Apparel!

Visit us, shop online, or on our new free App to find your next outfit.

www.shopsomethingspecialboutique.com

615 Cherry Street, North Wilkesboro 336.838.7177 Monday-Friday 10-5:30 somethingspecial_boutique

Saturday 10-2

Something Special Boutique

Apparel Sizes S ­3X Accessories Home Decor 6

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classic • affordable • trendy

At Gullion’s you’ll always find: Bibles Books Gifts Music Videos Health Depot Church Supplies

+ Quality Curriculum + Personalized Pace + Safe Environment + Comfortable Facilities + Caring Teachers = HOMESCHOOLING

We Buy, Sell & Trade Used Books & Curriculum

Has there ever been a better time?

www.gullions.com King Shopping Center 607 South Main Street King, NC 27021 336.983.2220

M,T,Th,F,Sa 10­7 • Wed 10­5

Honda of Winston-Salem

Northwinds Plaza 560 Turnersburg Hwy. Statesville, NC 28625704.924.8855 Mon­Sat 10­6

6209 Ramada Dr. • Clemmons, NC 27012 (336) 765-0330 • www.hondaws.com

is a must in everyone’s closet!

at Ladies Upstairs 198 North Main Street Mount Airy, NC 336-786-6121 Free Alterations Free Gift Wrap • Free Shipping

July/Aug ust 2021

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July‐August 2021

contents Throughout this issue, you’ll find a wealth of fun discoveries to fill your Yadkin Valley Weekends.

Visit yadkinvalleymagazine.com and sign up to receive a free weekly email with suggestions for fun ways to visit a special event or make a special memory.

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Home & Garden 48 Herb: Stevia 50 Growing Blueberries & Blackberries 112 Best Annuals for Summer Heat 113 Do You Want a Banana Tree?

TERMITE • PEST CONTROL AND WILDLIFE MANAGEMENT

People & Celebrations 36 Ways to Preserve Strawberries 52 Winery vs Vineyard 57 YV People: ...a grandma memory 80 Elkin’s David Allen Iron Forge 82 Happy 40th, SCGA! 83 Off the Shelf: Even As We Breathe 84 Off the Shelf: A Literate South 85 YV People: Eden Hamby 108 Lighting

Health & Wellness 33 Summer Grilling Safety 90 Managing Stress 92 Why Am I Burping so Much?

97 Get Out to High Rock Lake

Weekends 88 Budbreak Wine & Beer Festival 100 3rd Annual Peach/Heritage Festival 102 Pumpkin Festival 103 God & Country Celebration

104 Hook, Line & Sinker: Watch the Owl! 114 Dogs Can Become Depressed 117 petpics

in every issue...

14 Our Recipe Box 16 editor’s letter 20 beginnings 118 What Is That?

120 Collectors: Elephant Figurines 122 Business Section 128 Sandra’s closing devotion

RESIDENTIAL COMMERCIAL INDUSTRIAL ANTS • BEES • RATS • MICE • COCKROACHES MOISTURE CONTROL • AUTOMATIC FOUNDATION VENTS INSPECTION REPORT FOR BUYING, SELLING OR REFINANCING OUR TECHNICIANS ARE FULLY REGISTERED ASK ABOUT OUR SENIOR CITIZENS & MILITARY DISCOUNTS

Locally Owned & Operated by the Roberts Family We appreciate your business!

1-800-682-5901 WWW.RIDABUGINC.COM Same­Day, Weekend & Evening Service Available

Trusted, Effective Pest Control Since 1973 WE RESERVE THE RIGHT TO CHARGE FOR SERVICE CALLS

NC LICENSE # 678PW

July/Aug ust 2021

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about the cover

Potlucks, Picnics, Parties, We have everything you need!

Our Cover Photo …is one of John Norman’s special views of Historic Richmond Hill Law School c. 1860.

The home of NC Supreme Court Chief Justice M. Pearson, is listed on the National Register of Historic Places and the Civil War Trails Program. The house, trails and picnic shelters are overseen by an historic commission appointed by the Yadkin County Commissioners.

Hopefully needed repairs, now underway, will be completed by the 3rd Saturday in August, 2 to 4:30, when the house is scheduled to be open for docent touring.

Picnic shelters are available on a first come basis or by reservation.

To reserve a picnic shelter call Yadkin County Parks and Recreation 336-840-7902.

225 North Main Street, Mount Airy

336­648­8130 Monday­Saturday 10­6 visit our easy­to­shop online store at www.farmhousespitsandspoons.com

Gift Cards 12

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Richmond Pearson

Meet up with your friends over a cup of coffee!

We offer: All specialty coffees Sparkling Waters & Teas Pastries

Frios Gourmet Popsicles in a variety of flavors

Mrs. Pumpkins Chicken Pies New & Used Books There’s table games to play & enjoy Ask about our Special Events & Activities for Kids! photos by Golden Rust Photography

Monday - Friday 8am to 3pm

For more than three decades I’ve been practicing dentistry with the support and help of my experienced staff, serving many of our patients for years.

With trusted, state of the art dentistry, we look forward to welcoming you to Virtue Dental Care.

Dr. William Virtue, FIAOMT, NMD, Dr. Mary Katherine Taylor, IAOMT and the staff of Virtue Dental Care.

Dr. Virtue is a Naturopath as well as a Certified Biologic Dentist. He is the past Executive VP of the International Academy of Oral Medicine and Toxicology, IAOMT. Dr. Virtue teaches other dentists how to properly perform Biologic safe dental care which he practices every day!

Biocompatible, Cosmetic Restorative Dentistry 301 East Lee Avenue Yadkinville, NC 336.679.2034 www.dentalvirtue.com July/Aug ust 2021

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foodsandflavors ™ OUR RECIPE BOX...

Blueberry Mint Lemonade Cherry Crumb Cake Chicken & Vegetable Kabobs Chicken Enchilada Stuffed Peppers Cookie Delight Creamy Jalapeno Deviled Eggs Favorite Pimiento Cheese Fried Grits Chicago Hot Dog Special Low Sugar Mint-Chocolate Tart Peach Boats with Shrimp Salad Peach Dessert Supreme Peach Omelet Pimiento Cheese Deviled Eggs Grace’s Potato Salad Sandwich Wrap Sausage & Egg Pie Silly Face Sandwich Summer Squash & Onion Packet Virginia Blackberry Pie

At Barn Star we are pleased to present you with furniture of the highest quality, made in the USA by craftsmen of the Amish community. Rustic, traditional or even contemporary, you’re sure to find home furnishings to fit your needs.

We offer solid wood furniture built from North American hardwoods with a wide variety of textures and finishes to choose from. Explore the variety of offerings on our website, or visit our showroom in King. If you don’t see exactly what you like, bring us your ideas and we can provide you with a custom piece to fit your needs.

48 27 33 45 46 34 30 39 40 51 100 100 100 35 26 29 38 30 33 51

Special Offer! Pay half down & remainder upon delivery We make it easy to own your dreams

26 607 S. Main Street, King, NC

336.985.8109

barnstar59@gmail.com www.barnstarnc.com Tuesday-Friday 10:00-5:00 Saturday 10:00-4:00 or by appt 14

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26 Grace’s Potato Salad

27 Cherry Crumb Cake

For more information or to schedule a complimentary financial review, call or stop by today. www.edwardjones.com Member SIPC

Anyone can provide advice.

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

Retirement Plans Rollovers and Consolidation

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

When it comes to your financial needs and goals, we believe you deserve face­to­face attention.

Individual Retirement Accounts

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

Frank H. Beals

Business Retirement Plans Education Savings Strategies Insurance

Portfolio and Retirement Plan Reviews

Doug Draughn, AAMS, CFP

Fixed Income Investments

Tanner Joyce

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

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

Paul J. Bunke, Sr., AAMS

Logan Draughn

Aaron L. Misenheimer

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

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

Audra Cox

Kody Easter, AAMS, CRPC

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

Financial Advisor 124 W. Kapp Street, Suite C Dobson, NC 27017 336­386­0846 audra.cox@edwardjones.com

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

Andi Draughn Schnuck

Christopher L. Funk

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

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

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

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

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

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

Tammy H. Joyce, AAMS

Michael Warren

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

Financial Advisor 106­B South Depot Street, Pilot Mountain, NC 27041 336­368­2575 michael.warren@edwardjones.com

July/Aug ust 2021

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just a note from Barbara Recently I read it is typical for older women to develop a new interest in bird watching. The statement itself isn’t bothersome…I imagined all humans thought our little feathered friends to be interesting and admired. The crux is John came home with two no special occasion bird feeders for our front porch...a gift I thought was wonderful. The feeders hang outside my desk window at home and I see with fascination the birds eating at the Norman Cafe. With four bird books in hand to ID the little guys and gals, I watch as they usually social distance instinctively. Yet some species are tolerant and will eat together, at least momentarily. My favorite feathers belong to the ground doves…they move as if they could wrap their wings around you for a big hug. They also eat on the porch so we have moved the wicker furniture to bar our German Shepard from chasing them away!

At the office I’ve been feeding and defleaing a homeless cat for almost two years. It doesn’t matter the brand of dry food I feed, the birds enjoy it!

What shouts summer more than water and sun-warmed days? It’s time to venture out into Nature for all the promise summer brings. Hit the road for a special trip, a picnic, a gathering of family, “...one of Nature’s masterpieces,” says George Santayana—all to increase health and happiness. From parkrxamerica.org we know time spent in nature can decrease high blood pressure. Too, being outside can decrease negative thinking, anxiety, stress as well as lowering levels of depression.

For both adults and children more time outside improves mental and physics wellbeing. Work in a 3-day weekend or a flag-waving holiday parade...a parade is a pretty slice-of-Americana. foodsandflavors always offers up some new and old-time favorite recipes to lift the spirits for the season...like some fresh peaches? Ever tried Fried Grits?

In keeping with the July/August issue as our Heritage issue, a step in preserving a family history is our feature on “a grandma memory.” Bet you can’t summon up even one memory of your grandmothers when their busy hands were still. The response was awesome. It was heartwarming. It’s not too late to plan a family reunion to share all memories with multiple photocopied family photos: people/items/buildings to share, cute name tags and favorite family Southern dishes.

Congratulations to Amanda Joyner of Yadkin Valley Magazine’s In Amanda’s Kitchen, her husband Nathan and daughter Millie on the birth of Emmitt, the new baby brother.

Hope you find inspiration with the people, places, recipes and pursuits that make the Yadkin Valley so special. All of us with Yadkin Valley Magazine wish you safe days filled with summer skies, along with pleasant temps and maybe even in-person hugs and/or handshakes. It takes only four things to be truly happy: something to look forward to, something worthwhile to work hard towards, someone to love and a new issue of Yadkin Valley Magazine!

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 © 2021 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.

P.S. My maternal Grandmother Etta is pictured to the left. Times were different in my growing up... our elders stayed within the family home. Etta lived with me and my parents until I was 13.

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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.

July/Aug ust 2021

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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.

Is your home or business this HOT?

DISTRIBUTION. 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. Mail subscriptions are available with a postal charge.

Call us and we’ll dispatch trained service techs who take pride in their work. From repair calls to whole house installations, we’ll get your home or office back to cool & comfortable.

Our services also include:

UV Lights Digital Thermostats Air Filtering Systems Humidifiers Duct Balancing

Seal Ducts Carbon Monoxide Detectors Preventive Tune­Ups

Schedule a BI­ANNUAL TUNE­UP for your heating and cooling system. It’s as easy as calling

K&V Heating and Air Conditioning today at 336­699­2088.

A little money spent in preventative tune­ups can save you big money and stress for emergency repairs when temperatures soar.

K V & Inc.

HEATING AND AIR CONDITIONING

304 NC Hwy 67 East Bend, NC

(336) 699-2088 kvheatingair.com 24 Hours Emergency Service FREE Estimates on Installation

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Financing Available

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Locally Owned

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 Valley Magazine is a publication of Cherry Street Media,LLC. 413 Cherry Street East Bend, NC 27018 336­699­2446 July/August 2021 Volume 21 Number 6

Farm Fresh Taste Naturally Wholesome Delicious Enjoy all our Farm Fresh Dairy Products

Publisher/Editor Barbara Krenzer Norman Advertising Sales John Norman Sue Harrison Ken & Denise Knight Contributing Writers Josh Armstrong, Ashley Beard, Kimberly Blaker, Mary Bohlen, Amie T. Brendle, Jim Collins, Caroline Donalson, Ryan Guthrie, Wendi Hartup, Amanda Joyner, Scott Lewis, Carmen Long, Dr. Ashley Martin, DVM, Cindy Martin, Charles Gray Mathis, Laura Mathis, Sandra Miller, Judy Mitchell, J. Dwaine Phifer, Lisa Prince, Adrienne Roethling, June Rollins, Courtney Tevepaugh, Jessica O. Wall, Vicki Yount.

Photographs & Photographers John & Barbara Norman, Cindy Martin, June Rollins, Carmen Long, Ryan Guthrie, Amanda Joyner, J. Dwaine Phifer, Lisa Prince, Mary Bohlen, Wendi Hartup Mitchell’s Greenhouse & Nursery, Ashley Beard, Vicki Yount, Ciener Botanical Garden, Courtney P. Tevepaugh..

Distribution Rebecca Cranfill Ken & Denise Knight Test Kitchen Chef Amanda Joyner To inquire about advertising in Yadkin Valley Magazine (336) 699­2446 john@yadkinvalleymagazine.com

This is the best ice cream we’ve every made. And you herd it straight from the Holstein #34!

Grass Fed Cow’s Milk Whole Cow’s Milk Butter Milk Butter • Kefir Half & Half Heavy Cream Chocolate Milk Goat’s Milk & Yogurt Flavored Yogurt Drinkable Yogurt Ice Cream

Be sure to pick up pnty of our featured summer ice cream flavor – Beberry!

Our farm fresh, Non-GMO dairy products are available at our farm store & at: Shiloh General Store, Hamptonville • Mill Creek General Store, Mount Airy Moffitt-Toolon Family Farm, Wilkesboro • Fair Share Farm, Pfafftown Troyers Country Market, Salisbury

Farm Fresh means Everything is Naturally Wholesome 6400 Windsor Road, Hamptonville 336-468-1520 Farm Store Open Monday-Saturday 9:00-5:00

Naturally

Wholesome Products

Ask about our Beef Shares. Know where your beef comes from!

Pastured, Non GMO Beef, Raised on our farm. Taste the Difference!

beginning s

with June Rollins Visit June’s website at: www.junerollins.com

Keep Your Face to The Sunshine

Like many artists, I’m drawn to sunflowers.The bright colors and strong form, plus the symbolism is alluring. I love walking among them. When surrounded by the tall sturdy giants, it feels like I’ve entered into a different world. Some seem to be looking at me while others are gazing into the distance. I’ve planted, photographed, painted and been inspired to write poetry, by what Europeans have called, the Marigold of Peru.

Van Gogh called them his ‘rustic sunflowers.’ Most are familiar with his famous painting, Sunflowers, 1888, The National Gallery London, but many are surprised he painted two series of sunflower paintings.The first, painted in Paris in 1887, featuring heavy, dead flower heads; the second, created a year later in Arles, painted during a period of high optimism, showing bouquets of sunflowers in vases.

Van Gogh relished the idea that the sunflower paintings had become his artist’s signature. In January of 1889, while other artists were painting peonies and hollyhocks, he told his brother Theo, “the sunflower is mine”. I believe this excerpt

by Tess Thakara, from, “Why Van Gogh Fell in Love with Sunflowers,” explains his fascination.

“The sunflower, which Van Gogh once saw as decorative, had become something almost sacred, a symbol that represented light itself, an ideal of an honest life lived in nature. The Symbolist poet and critic Gabriel-Albert Aurier claimed that Van Gogh’s sunflowers contained a powerful idea, writing in the Mercure de France of the artist’s “obsessional passion for the solar disc, which he loves to make shine in the blaze of his skies, and, at the same time, for that other sun, that vegetable star, the magnificent sunflower, which he paints over and over, without wearying, like a monomaniac.” Van Gogh responded that they did indeed represent an idea: “gratitude.” His paintings, he wrote to his sister in 1890, were “almost a cry of anguish while symbolizing gratitude in the rustic sunflower,” an image that brought him comfort and familiarity, and which, one can imagine, had a certain vital glow and form that could raise his spirits in troubled times.”

The last sentence resonates for me. We all need our spirts raised in troubled times. Through the years, countless artists have sought inspiration from these gentle giants. Here’s a sample of how they’ve inspired me.

Keep your face to the sunshine and you cannot see the shadow. —Helen Keller Learn more at: “Why Van Gogh Fell in Love with Sunflowers,” Tess Thackara: https://www.artsy.net/article/artsy-editorial-van-gogh-fell-love-sunflowers

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We offer: Short Term Rehab • Respite Care Skilled Nursing – Long Term and Short Term • Assisted Living Independent Apartments • Offering in-patient & Out-patient therapy Now Open Our NEW Physical Therapy Wing

It’s 2,400 sq ft of helping patients reach their full potential with kitchen, bedroom & bath set­ups, so patients can practice preparing meals, bathing, getting in & out of bed... building the overall functional abilities they’ll need to return home, including speech therapy. Open for out­patients, our residents and all of the community.

Our Administrative Staff strives to create a family environment throughout our facility.

Julie Stafford Administrator

Elizabeth Lockett Director of Nursing

Kathy Sparks Candy Crissmon Dietary Manager Household Supervisor

Elizabeth Pardue Social Worker

David Lilly Tammy Johnson Maintenance Supervisor Office Manager

Where kind hearts welcome you Yadkin Nursing Care and Rehab Center 903 West Main Street • Yadkinville • (336) 679­8863 Call Crystal Watkins to schedule a visit.

Now a part of Wilmington, North Carolina’s Liberty Healthcare. This well known, well respected partner brings new resources and years of experience to providing our residents only the best in care.

EnJoy our famous all-you-care-to eat

Buffet

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 all buffets include tea or coffee

Serving a full menu of dining options for Breakfast, Lunch & Dinner, Take-out too!

Made fresh in our Kitchen daily Freshly ground coffee!

Our popular Wraps are a taste pleaser!

Grilled or Crispy Chicken Wrap with french fries or homemade chips Add any sauce: Ranch, Chipotle, Honey Mustard or BBQ Turkey Wrap with fries or chips Ham & Cheese Wrap with fries or chips

Closed for Vacation July 11 thru July 18 • Reopening July 19 Mon­Sat 5am­8pm • Closed Sunday

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7844 Highway 67 West, East Bend (336) 699­4293

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28.7 AC / WILKES CO.

Very desirable location in Wilkes County. Good paved road frontage, pristine woods with mature trees, mountain views, creek frontage, vacation getaway or permanent home. Turkeys, squirrels and deer are abundant in these mature woods.

Nice long range view from the top of the hill.

Private yet close to Wilkesboro and not far from Boone and Blowing Rock either. $149,900 High Rock Road MLS#: 3724782

10 AC / LEXINGTON

Sink Road Lexington, 10 +/­ Acres to be surveyed out. Has good road frontage on Sink Rd. This land has mature trees, a nice creek and is in a desirable area of Davidson County. $129,900 MLS#: 3736135

24 AC / MOCKSVILLE

198 Ponderosa Road Mocksville 24 acres and older house that could use some work. House has termites. Nice project for the horse person or someone that wants some rural elbow room. Part of the land is fenced and has horses on it now. Nice rural location close to amen­ ities and yet secluded. House is being sold as is.

This lovely older home is in need of some attention. $254,900 MLS#: 3741759

2.7 AC / STATESVILLE

504­510 Augusta Drive Opportunity to buy 2.7 acres in the Statesville Country Club. Nice mature trees plus one acre open. Private and well established neighborhood with community security patrol. City water and City sewer. Statesville Country Club golf course and clubhouse nearby. This is lot 387 and a portion of lot 388 and a portion of the one acre tract that joins to the rear. $175,000 MLS#: 3630478

51 AC / MOCKSVILLE

28 AC / LEXINGTON

American Way, Lexington 28 +/­ to be surveyed out of a larger tract. This joins Pendleton Industrial Park and has a 60' wide ease­ ment and rough driveway going between lots 3 and 4 at the end of American Way. Presently Zoned RA3. There is a sewer lift station on this property. $249,900 MLS#: 3736280

34 AC / SHELBY

00 W Zion Church Road Shelby RR Zoning Specification This is a true gem in Cleveland County. 32+/­ Acres with long range views and creek frontage, Shelby, NC. I am told this is the highest ground in Cleveland County. This is a very nice clean rural area just across the road from Kingstown, NC City limits.

Land to be surveyed off of larger tract.

Area may vary. $289,000 MLS#: 3701545

194 AC / SURRY COUNTY

UNDER CONTRACT

Everhart Road 51 acres of privacy with creeks, hay fields, woods, two ways to drive on to property, deer, turkeys, small game, secluded yet close to Mocksville. This property is suitable for private residence or for hunting land. It has well main­ tained creek bottoms, some cut over land and some mature pines and hardwood land on a hill looking over the bottoms. Nice homesite. $299,000 MLS#: 3750923

Harbour Lane 194 acres in Surry County, with about 65 acres in crop production and the rest is mature trees, Nice long range views, secluded and private at the end of deeded easement Harbour Lane off of Siloam Road, Ararat, NC. Deer and tur­ keys as well as small game. This is a big tract with good high ground. Not many tracts like this come available for sale often. $1,200,000 MLS#: 3750933

Theo’s Italian Family Restaurant has an impressive array of menu options. Start with our famous chicken wings in our “Secret” sauce. Then, try any of our appetizing dinner items from steak to pizza to wraps Theo’s has it all!

336-366-4150

Featuring an up and coming product -

Cheese Curds

Find these cheese curd varieties: White Yellow Buffalo Wings Garlic with Dill

Buffalo Hickory Hollow Jalapeno Cheddar Ranch Cheese

All Delicious Snacks with Troyer’s Bologna and Breton Bites Crackers!

Shiloh General Store and Bakery

5520 St. Paul Church Road, Hamptonville (336)468­4789 Tuesday ­ Friday 9am–5pm, Saturday 9am–4pm

Remember to pick up:

Our fresh from the bakery breads Popular jar goods including pickles Candy and Snacks • Pies Troyer Deli Meats Refrigerated/frozen foods from Pimento Cheese to Chicken Pies Made to Order Lunchtime Sandwiches

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

Reader Favorite

recipe from July/August 2010

Laurette Leagon shared her mother’s recipe. She admitted not to own any stock in the brand names included but over the years, she had discovered these brands complement each other for this traditional recipe.”My Mom was not one of the best cooks in our family, but she sure could make a mean potato salad.”

Grace’s Potato Salad

You’ll find this issue as well as past magazines

on-line at yadkinvalleymagazine.com Revisit a story, a recipe or carry the magazine with you, on your phone or tablet.

Our digital issue is brought to you by:

ViennaVillage.com • (336) 945­5410 26

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Laurette Leagon shared her mother’s recipe.

She adds 5 pounds white potatoes cut into cubes 1 large white onion coarsely chopped 6 hard boiled eggs cut into cubes 6 Mt. Olive Kosher Baby Dills cut into cubes 1/4 cup French’s Yellow Mustard 1/2 cup Duke’s Mayonnaise Salt & pepper to taste Start with a pot of cold water; bring to a boil Boil potatoes until just tender; 18 to 20 minutes.

Boil eggs until firm; about 8 to 10 minutes.

Gently rinse potatoes with cold water to cool.

Drain well.

Add remaining ingredients in order.

Gently mix all ingredients until well-blended.

Place in air tight container; chill.

NOTE: I you put a paper towel between the lid & the salad it will help absorb the moisture.

This recipe is from my Mom. She was the best baker and was always baking yummy German treats for us. Once we had a cooking day where Mom helped

us make various recipes that were family favorites.

I’m so honored to carry on the baking tradition and share with family and friends! I truly miss my Mom and her wonderful baking. This recipe can be made gluten free using your favorite gluten free flour... I am gluten free so have converted many of Moms recipes.

Daughter, Stephanie Ray, RN, HTP

Krumel Kirsch Torte or Cherry Crumb Cake 2 cups of flour or Gluten free flour of choice 3/4 cup sugar Canned pie filling 1 stick butter 1/2 teaspoon baking powder 2 teaspoons vanilla 1 egg Place pie filling aside. Mix remaining ingredients either by hand or with a mixer until crumbled together using additional flour as necessary .

Lightly grease spring form pan. Put half of crumble pan.

Spread with your fingers to touch sides, pressing down as you go.

Put pie filling on top of dough in center of pan, Leave an inch around from the sides of pan. It will spread as it bakes!

Spread other half of crumble on top.

Using fingers to make crumbles as you spread it out.

Bake at 350°F. 25 minutes. Brown top under broiler watching carefully Cool on rack Remove spring form; dust with confectionery sugar.

Cake can be frozen.

Serves 10 to 12

Join our Best Cooks by sharing a favorite recipe!

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Yadkin Valley Magazine branded & gift items...total value at over $100.* Tell us a bit about the recipe, and why it’s a favorite.

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Remember to include all the basics, from ingredients to dish sizes, baking times and temperatures. Thank you! *bonus offer ends 12/31/21 Send your recipe submission(s) to: bestcooks@yadkinvalleymagazine.com or mail to: Best Cooks, Yadkin Valley Magazine 413 Cherry Street, East Bend, NC 27018 Discover more delicious recipes in our Best Cooks Cookbook.

These are the best of the best down home Southern recipes.

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foodsandflavors~™ Carmen Long

WRITER & PHOTOS Carmen Long Family and Consumer Agent N.C. Cooperative Extension Surry & Alleghany county centers.

Summer Sandwich Creations

Summertime brings the opportunity for picnics and simple meals that don’t require spending much time in the kitchen. If you are looking for something different to add to your menu, try a sandwich. You may think how can a sandwich be different and have visions of endless peanut butter and jelly or lunchmeat? If we think creatively, sandwiches are the perfect choice for something quick and easy and the possibilities are endless.

Growing up I took sandwiches in my lunch to school, typically peanut butter and honey or peanut butter and marshmallow cream. (Give these a try if you have never experienced one. They are delicious, especially on homemade bread.) We often had “make your own” on Sunday night to give my Mom a break from cooking. This tradition gave my Dad the chance to make his own favorite sandwich creation, peanut butter and banana. My husband likes to have a meat and cheese sandwich for lunch on Saturdays. My kids are fans of pimiento cheese sandwiches and love chicken and cheese quesadillas. BLTs and Rubens are some of my personal sandwich favorites. By making the sandwiches my family likes at home, I can lower the fat and sodium in comparison to what similar sandwiches purchased at a restaurant may have.

Working with Cooperative Extension and being more aware of different dietary concerns, we are always looking for ways to make our favorite foods a little healthier.

We encourage individuals to choose lower fat meats, cheeses and spreads. Processed meats are traditionally high in sodium. Read the food labels and select the lower sodium varieties. Better yet, cook your meat at home to control the sodium used to make your sandwiches or wraps.

Individuals with diabetes often think sandwiches are no longer an option since they are counting carbohydrates. This really isn’t true. Sandwiches can fit into the meal plan but the top and bottom piece of the bread or bun both count as a serving for a total of two. Most men can have four carbohydrate servings at a meal and women can have three. This means along with the sandwich the plate needs to be filled with non-starchy foods like a green salad, coleslaw or raw cut-up broccoli, cauliflower and carrots instead of a scoop of potato or pasta salad which adds more carbohydrates. Choose water or another sugar-free beverage to drink and maybe save a piece of fruit for a snack later in the day.

Several years ago my parents, an aunt and uncle were visiting us from out of state. We planned a picnic on a beautiful day and things were going great until we started unpacking the food and realized no one had packed the bread. We improvised and made delicious wraps of meat and cheese rolled up in lettuce leaves which were enjoyed by all. We were really just a step ahead of a current trend. Lettuce wraps are another option for individuals counting carbohydrates. Not having to count the bread provides the opportunity to enjoy other carbs, like that potato or pasta salad or a small piece of a favorite dessert.

Through the years the bread options for sandwiches have really increased.

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Homemade bread is still a family favorite, but is more of a “special occasion treat” than the norm. When shopping for bread, read the labels and look for the word “whole” on the list of ingredients. Just because it is brown doesn’t mean it is a whole grain product. Multigrain is just what it says, multiple kinds of grains but not a whole grain product. Try some of the 100-calorie sandwich thins, whole wheat pita bread, high-fiber English muffins or different types of wraps. Strive to make one half of your grains whole grains each day.

Remember recipes are just guides, but this Sandwich Wrap recipe from the North Carolina Cooperative Extension, Expand Food and Nutrition Education Program (EFNEP) curriculum may give you some ideas for a new sandwich sensation. Use your imagination and start creating your next meal.

Sandwich Wraps

(Makes 1 wrap) 1 whole wheat tortilla Choose 1 Tablespoon of a spread: Low-fat mayonnaise Low-fat salad dressing Mustard Low-fat sour cream Hummus Salsa Choose 1 ounce of precooked meat: Ground beef Roasted chicken Turkey or Roast beef are great OR use low-fat, low-sodium sandwich meats like ham or turkey.

Choose 1/4 cup chopped, slicked or shredded fresh vegetables.

only the

freshest

vegetables

…are now rolling in!

We’ve got garden plants and bedding flowers.

Fruit Baskets and bins full of old-fashioned candies

Ronnie’s CME4HAM

Old Fashioned Sugar Cured Country Ham

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Use one vegetable or mix a few together to equal 1/4 cup: Cucumbers Slaw mix Onions Green peppers Spinach Carrots Tomatoes Lettuce Celery Choose 1/4 cup grated or 1 slice of cheese: Low-fat Cheddar Low-fat American slices Part-skim Mozzarella Coat one side of the tortilla with spread.

Add meat as the second layer.

Toss on the veggies.

Add cheese as the final layer.

Roll up.

May be eaten cold or heated in a microwave or toaster oven until the cheese melts.

(Secure with a toothpick before heating; remove before serving.)

July/Aug ust 2021

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Silly Face Sandwiches Have some fun with your food and let your family create their own sandwiches based on how they are feeling—happy, sad, silly, confused, excited…before you know it, everyone may be smiling. When children help prepare their own food, they are much more likely to eat it. Silly Face Sandwiches are an ideal recipe for chefs of all ages.

Bread Sandwich filling of your choice: meat, cheese or peanut butter and jelly A variety of vegetables, leafy greens, olives, etc.

Make your favorite sandwich and decorate as desired.

The sillier the better and more delicious.

Favorite Pimiento Cheese By using reduced fat mayonnaise and lower-fat cheeses, the total fat content of Favorite Pimiento Cheese is less than traditional recipes or one you would purchase pre-made.

3/4 cup light mayonnaise— substitute plain Greek yogurt for some mayo 1 (4-ounce) jar diced pimiento, drained 1 teaspoon lemon juice, (I leave this out when using yogurt) 1 teaspoon Worcestershire sauce 1/4 teaspoon ground red pepper 1 (8-ounce) block 2% reduced fat extra-sharp Cheddar cheese 1 (8-ounce) block 2% reduced fat sharp Cheddar cheese

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Stir together the first five ingredients.

Grate cheese.

OR if in a hurry, buy cheese already shredded.

Add cheese to first mixture until desired consistency; stir well.

May not need the total amount of cheese.

Makes about 3 cups.

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Summer Grilling

foodsandflavors~™ Courtney Tevepaugh

Food Safety Tips to Put on the Front Burner In the heat of the summer, I find myself wanting to steer clear of heating up my kitchen. Grilling provides excellent flavor to foods without adding a lot of extra fats or oils. In addition to the added benefit of a cooler house and less clean up. One of my summertime favorites has come to be grilled summer squash and zucchini. There’s something about the taste of grilled vegetables that cannot be matched. As with any cooking practice we want to avoid foodborne illness.

Consider these food safety tips to put your mind to ease at the next cookout.

Wash Your Hands!

This may seem obvious, but it’s important to remember to wash your hands before and after touching any raw meats, poultry, and fish.

Courtney Tevepaugh photo: Pixels On Paper Photography

WRITER Courtney Tevepaugh Family and Consumer Science Agent, Wilkes County North Carolina Cooperative Extension Courtney_tevepaugh@ncsu.edu Follow along on Facebook @wilkesFCS

Look GOOD this Summer in a FREE Tee!

Prepare Avoid cross-contamination by storing raw meats away from fresh produce or other ready to eat foods. Use separate utensils and cutting boards for raw foods, properly sanitize these items following use. The easiest way is to utilize a dishwasher or wash thoroughly in hot soapy water. Discard marinades that have touched raw meat, use a separate marinade if making a sauce for cooked meat.

Grill The only way to know if a food is fully cooked is to check the internal temperature. Checking color, texture, or taste will not ensure safety.

Insert a food thermometer into the thickest part of the meat.

Finally place fully cooked foods on a clean dish.

Safe Minimum Cooking Temperatures are: 135° F. – Commercially Processed, fully cooked foods (ex: hot dogs) 145° F. – Whole cuts of beef, pork, veal, lamb and fish 155° F. – Ground or tenderized meats 165° F. – All Poultry (ground or whole)

Leftovers Store leftovers promptly in the refrigerator within 2 hours of cooking. (If the temperature if above 90°F. outside refrigerate within one hour) Leftovers should be used within 3-4 days.

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One of my summertime favorites has come to be grilled summer squash.

There’s something about the taste of grilled vegetables that cannot be matched.

Grilling provides excellent flavor to foods without adding a lot of extra fats or oils. Many vegetables will cook on the grill in 5 to 7 minutes. For example, broccoli, summer squash, bell peppers, and onions. More dense vegetables like potatoes take around 12 to 15 minutes on the grill.

Depending on available tools try one of these four ways to grill vegetables. Use a grill basket, kebabs, foil packet or simply place vegetables directly on the grill.

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Building & Restoring Family Heirlooms

Chicken and Vegetable Kabobs

before

2 Tablespoons vegetable oil 2 Tablespoons lemon juice 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder) 1/4 teaspoon ground black pepper 1 pound boneless, skinless chicken breast, cut into 1-inch cubes 1 large fresh red onion, cut into 1-inch pieces 2 medium bell peppers (any color), cut into 1-inch pieces 2 medium fresh zucchinis, cut into 1-inch slices 2 medium fresh yellow summer squash, cut into 1-inch slices 1 (8-ounce) package fresh whole mushrooms, cut in half or keep whole In a medium container with a lid, combine vegetable oil, lemon juice, garlic, and black pepper.

Add chicken pieces and toss to coat.

Cover container with lid; marinate in refrigerator for at least 1 hour.

Cut vegetables into sizes indicated.

Pre-heat grill to medium heat.

Prepare six wood or metal kebab skewers according to directions on package.

Thread alternating pieces of chicken with vegetables; Add kebabs to grill.

Cook on one side for 5 to 10 minutes.

Turn & cook for another 5 minutes or until chicken reaches 165°F.

Summer Squash and Onion Packet 2 small yellow summer squash or zucchini (or one of each) 1 small onion 1 Tablespoon olive oil 1/4 teaspoon black pepper Cut summer squash or zucchini into 1/4-inch rounds.

Cut onion in half and then into thin slices.

Gather two large pieces of foil. Divide vegetables evenly between foil pieces.

Divide oil & black pepper evenly between foil packets.

Fold foil to seal all sides.

Grill over indirect heat for 15 to 20 minutes or until vegetables are tender.

after

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foodsandflavors~™ Lisa Prince Summer is the time of year we get together with friends and family to celebrate July 4th, head to the beach, the lake or maybe even go for a picnic. This year, more than ever, we will come together again to re-connect and enjoy those long days of summer. The perfect addition to any summer gathering is that southern favorite: Deviled Eggs! We are sharing two flavor-packed deviled egg recipes in this edition that we know will be a hit.

But before you head out to your celebration, here are a few egg safety tips from the Egg Safety Center. Shell eggs and hardboiled eggs need to be returned to the refrigerator within two hours. But if the temperature is 85 degrees or above the eggs need to be refrigerated within one hour. Dishes containing egg, like casseroles and quiches, need to be served immediately and the leftovers refrigerated. If serving on a buffet use ice or freezer packs with commercial coolant to keep cold foods cold (40° F or lower) and food warmers or thermal containers to keep hot foods hot (140° F or higher). Serve buffet foods in small dishes and replenish them with fresh dishes often, rather than leaving foods at room temperature. Eggs or egg dishes sitting at room temperature beyond these limits should be discarded.

Lisa Prince

WRITER & PHOTOS

Lisa Prince, Director, NC Egg Association

For more of our favorite deviled egg recipes visit: https://ncegg.org/recipecategory/deviled-eggs/

Creamy Jalapeno Deviled Eggs https://ncegg.org/recipes/creamy-jalapeno-deviled-eggs/

Celebrate Summer with

Deviled Eggs Egg Tips:

Steam eggs 14 minutes; place in a cold ice bath for 10 minutes before peeling.

A quick and mess-free way to make deviled eggs: once eggs are cooked, halved and yolks are hollowed out, place the yolks and other ingredients into a resealable bag, close and mash all together with your hands.

When completely mixed, snip off a corner and pipe the filling into the egg halves.

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Jalapeno cream cheese snacks meet deviled eggs for a modern update sure to delight guests. These creamy deviled eggs are loaded with crispy bacon and spicy jalapeno for a delicious combination.

Serves: 4/ Yields: 8 servings 4 large eggs 2 Tablespoons mayonnaise 2 Tablespoons cream cheese, softened 2 teaspoons yellow mustard 1/2 teaspoon white vinegar 1/8 teaspoon salt 2 small jalapenos, divided 1 Tablespoon cooked bacon pieces 1/4 teaspoon ground nutmeg 2 teaspoons green onions, sliced Place eggs in a large saucepan.

Cover with cool water.

Bring to a boil. Remove from heat; cover with a lid.

Allow eggs to sit in pan for 12 minutes.

Then transfer eggs to an ice bath using a slotted spoon.

Or steam eggs for 14 minutes, then transfer eggs to an ice bath.

Once eggs are cool, peel eggs and slice in half lengthwise.

Place egg yolks in a bowl.

Add mayonnaise, cream cheese, mustard, white vinegar & salt.

Finely dice one of the jalapenos, then add to the bowl.

Stir until smooth, then place in a piping bag fitted with a small piping tip.

Pipe filling into the whites of each egg.

Slice the remaining jalapeno into thin rounds; place on each egg.

Sprinkle each egg with bacon and green onions.

Serve and refrigerate leftovers up to 3 days.

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Creamy Jalapeno Deviled Eggs

Pimento Cheese Deviled Eggs https://ncegg.org/recipes/pimento-cheese-deviled-eggs/ This is a classic spin on two Southern staples: deviled eggs and pimento cheese!

Servings: 24 12 hard-boiled eggs, peeled 1/4 cup mayonnaise 2 Tablespoons pimentos, chopped 2 Tablespoons scallions, chopped 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper Pinch garlic powder Pinch onion powder Half eggs lengthwise with a sharp knife.

Gently remove yolks; place in a food processor.

Add all remaining ingredients, process until smooth.

Spoon or pipe about 1 Tablespoon filling into each egg white half.

Top with more chopped scallions, if desired.

To make ahead: Refrigerate for up to 1 day.

For more delicious recipes using nutrient-packed eggs,

Pimento Cheese Deviled Eggs

For more delicious recipes using nutrient-packed eggs, visit: www.ncegg.org!

July/Aug ust 2021

35

foodsandflavors~™ Ashley Beard

Ashley Beard

WRITER & PHOTOGRAPHER Ashley Beard Family and Consumer Sciences Agent, Yadkin County Ashley_beard@ncsu.edu Follow along on Facebook at Facebook: @YadkinFCS

preservation technique is best for you and the outcome you want! Do you want it shelf stable for long term storage? Do you want to use it in a month and have freezer space? Is it food lasting better with moisture taken out of it?

My #1 piece of advice is you get your resources, recipes and directions from a trusted source. It is imperative you follow a recipe/directions that is tested to ensure proper food safety steps were taken to eliminate any potential for toxin/bacteria growth. A couple of my favorite websites and resources for people who are starting their food preservation journey: •The National Center for Home Food Preservation—a one-stop-shop for all information around food preservation.

•USDA’s Complete Guide to Home Canning •So Easy to Preserve (UGA) many of these recipes can be found on the National Center for Home Food Preservation website.

•The Ball Blue Book, 100th Anniversary Edition (Jarden, 2009/2010) – researchtested recipes by the popular canning jar brand, Ball.

Pressure canning and water bath canning may seem daunting and intimidating to a beginner (it did to me). There are so many precautions you need to take to ensure the food was properly canned to prevent a very serious disease called botulism caused by toxins from the Clostridium Botulinum bacteria. That word sounds very scary and it should make any person very cautious when it comes to canning. Making sure you are canning with the proper supplies (pressure canner vs. water bath canner), following exactly a tested recipe and knowing the signs for food being properly canned. I am saying all this not to scare you, but to show you there should be thoughtful consideration to what you want to start out with in home food preservation.

Dear Beginner Home Food Preserver...

I would like to tell you, you are capable of preserving foods and to keep learning new techniques! Most people preserve their own food for satisfaction, creativity, or it is a passed down family tradition. Preserving your food may save some people money by not having to throw food out if not eating it before it goes bad. There are many different techniques to food preservation like pressure canning, water bath canning, fermentation, freezing and dehydration.

If first starting out, find which food 36

Freezing foods may be a great start to your food preservation journey if you have the freezer room available! There are many advantages to freezing that make it enjoyable such as many foods can be frozen while the natural color, flavor and nutritive value can be retained. Freezing works to slow down the enzymes that cause changes to the color, flavor, and quality. An example of an enzymatic change

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could be slowed down due to freezing is the browning of fruits such as apples and bananas. You will want to freeze foods quickly at their peak quality (freezing will not improve the quality of the foods you first begin with). You will want to make sure your freezer is set at 0°F for best quality (we suggest purchasing a thermometer for your freezer to know the exact temperature at all times). Most foods can be held for a year at 0°F. Knowing whether the food needs to be blanched is also important.

Making sure you have the correct airtight freezer containers for your foods will help keep air/moisture out and cut down on freezer burn. Again, the National Center for Home Food Preservation has all the steps you need for freezing specific foods.

To get you started, these techniques for freezing strawberries down below are easy and very cheap to accomplish!

Sincerely, A Very Supportive Family and Consumer Science Agent

If wanting to learn more about proper steps to canning, check with your local Cooperative Extension office about home food preservation classes!

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July/Aug ust 2021

37

foodsandflavors~™ Jim Collins

Jim Collins

Jim lives in Winston­Salem.

He is a great cook who knows Yadkin Valley Wines and, his way around a kitchen!

Sausage and Egg Pie (Frittata) I call this a pie because you cut it just like a pie, but city folks call it a Frittata. Anyway, it is my Bride’s favorite breakfast and I fixed it for her on April 17 to start the day celebrating our 50th Wedding Anniversary. I can’t believe that beautiful woman has put up with me for that long! She deserves an Oscar for that performance. (And I don’t mean my Uncle Oscar either.) I still call her my Bride to this day. I can still recall how beautiful she looked that day as she turned the corner and started down the aisle. That was the beginning of the happiest time of my life.

Oops, sorry I got carried away. Now back to the pie. Instead of sausage you can substitute crumbled cooked bacon or chopped baked ham.

To keep our food warm, I always put our plates and serving plates in the oven set to warm (170ºF.) and take out just before setting the oven to broil. On that morning, I served the egg pie with biscuits and fried grits.

1/3 pound sausage 2 teaspoons butter 1/2 cup chopped bell pepper (any color) 1/2 cup chopped onion 4 large eggs 3 Tablespoons milk 1/4 teaspoon each salt and pepper 3/4 to 1 cup shredded extra sharp cheddar cheese Use a large oven proof frying pan.

38

At medium heat, break up & cook sausage.

Cover paper plate with paper towels, drain sausage of grease.

Add butter, bell pepper & onions to pan.

Sauté until translucent.

Spread bell pepper & onion evenly over bottom of the pan.

Whisk eggs, milk, salt & pepper until well combined.

Pour eggs slowly over bell pepper & onion.

Gently shake pan to distribute.

Sprinkle top evenly with sausage & cheese.

Cook until eggs are well set.

Set oven temperature to broil.

Place pan about 6 inches under broiler.

Cook until cheese is browned.

Slide egg pie onto a serving plate.

Slice into 4 even pieces.

Serves 4 or if real hungry, serves 2!

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Fried Grits 1 cup Quaker Old Fashioned grits (serving for 4) 4 cups water 1/4 teaspoon salt 2 heaping Tablespoons butter 1 1/2 cups extra sharp cheddar cheese (You can use any kind of grits. Just follow the directions provided for 4 servings.)

In a pot with briskly boiling water, slowly pour grits and salt.

Stir until well mixed.

Cover & cook on low 15 to 20 minutes, until thickened, Stir occasionally.

Add butter; stir until well mixed.

Then add cheese & stir until well mixed.

Remove from heat.

Pour into a 7x10-inch glass baking dish.

Let cool until set, cover and put in the fridge.

When totally cooled and set up, slice grits into 6 equal pieces.

(Grits can remain in the fridge up to 1 week.

Just remove each slice as needed.)

To fry each slice, just add ½ teaspoon butter to a frying pan over medium heat. Fry on all 4 sides until golden brown.

Serve with the Sausage and Egg Pie. It also goes well as a side dish or just by itself for breakfast.

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39

foodsandflavors~™ Vicki Yount

Vicki Yount

WRITER & PHOTOGRAPHER / Vicki Yount Several years ago my husband was traveling extensively for the company that he was working for and he would have connecting flights in Chicago. He would come home raving about the Chicago Hotdogs that he ate O'hare airport.

He tried to explain the ingredients to me but until the internet came along with the myriad of recipes was I finally able to make them at home. They were delicious and a very unique change from the slaw, chile and mustard hotdogs that we all love. You can make two as I did for my picture or enough for a crowd.

Most of the ingredients are things we all have on hand.

Special Chicago Hot Whether you pick up your copy of Yadkin Valley Magazine at your favorite store, subscribe, or read on­line, thank­you for spending time with us.

We’ll continue to bring you positive, uplifting stories and delicious Southern Foods.

All beef hotdogs (I buy Hebrew National Hotdogs for the snap of the cooked hotdogs that I love.)

Hotdog buns Poppy seed ( you can find in spice aisle) Yellow mustard Sweet pickle relish Dill pickle slices Chopped onion Diced fresh tomatoes Celery seed (you can find in spice aisle) Peperoncini ( you can find in pickle aisle) The buns: I slather the buns with butter and sprinkle them with the poppy seed and heat them in a frying pan.

The hotdogs: I score the hotdogs with a knife and fry them until crispy in butter in a frying pan or you can cook them on the grill.

Place the hotdog in the bun and top with the sweet pickle relish, the dill pickles, chopped onions, the peperoncini slices, chopped tomatoes and a good squiggle of mustard. Sprinkle with celery seed.

I really hope that you like these hotdogs and have a great summer! Vicki

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Fresh Local Eggs

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Peperoni Rolls are back!

We’re excited to announce... We’re now stocking our very own

Yadkin Valley General Store products.

Only the best, most freshest ingredients make it into our jars.

All made and packaged in Amish kitchens, just for us.

baking supplies a variety of flours honey & molasses sauces • pickled items all your candy favorites including sugar-free candies and cookies • trail mixes gluten-free products Rada Knives Camino Bakery Fresh Breads & cookies Locally Owned by Jimmy and Amy Gardi who invite you to visit.

Hot Pepper Jelly • Hot Red Peper Relish • Southern Mild Chow Chow Mild Pickled Brussel Sprouts • Sweet Pickled Garlic • Mild Pickled Okra Tomato Jam • Raspberry Jalapeno Jelly & many more

Look for many more YVGS exclusives & new items Coming Soon through out the store!

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On Approved Credit

The Rotary Club of Mount Airy in cooperation with the Department of Tourism & the Mount Airy Downtown Business Association presents the 11th Annual Budbreak Wine & Craft Beer Festival

Saturday, August 28, 2021 12:00 to 6:00 pm 400 Block Main Street Downtown Mount Airy, North Carolina a family­friendly welcoming event for lovers of music, food, wine, beer and friends

Hometown DJ Blanton Youell starts the entertainment

Enjoy Friends, Foods, NC Wines & Beers all while raising money for good works

returning from Nashville

Headliner

Will Jones

Food provided by 13 Bones and Main Street Eateries All proceeds benefit local, regional and International Rotary charities.

Pre­event $20 • Day of event $25 $5.00 general admission (no tasting)

Tickets online at: budbreakfestival.com Locally: Old North State Winery • Webb Interiors The Hampton Inn by Hilton Offering special packages visit www.hilton.com/en/hotels/mtanchx­hampton­mount­airy/ Event presented by: Rotary Club of Mount Airy

who has performed with some of

Country Music’s biggest names

Budbreak is made possible through the generosity of these Sponsors and more:

in cooperation with

Learn more at: budbreakfestival.com/sponsors/

In a busy household like ours, the perfect dinner involves minimal dirty dishes and food prep!

Ryan Guthrie

WRITER/PHOTOGRAPHER Ryan Guthrie

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in a busy

Mom’s Kitchen

Rotisserie chickens are one of my favorite timesavers and, honestly, I love them because they are always more flavorful and tender than I can ever get chicken when I cook it myself! This recipe is my goto way to use rotisserie chicken breast for protein and feed my Tex-Mex cravings with fresh bell peppers.

The sweetness of red bell peppers with savory chicken, cheese and smoky enchilada sauce and spices make this an easy comfort food meal for a weeknight or a make-ahead recipe.

It is easily customizable – you can add more veggies to the filling, take up the heat, or omit cream cheese to lighten up. I love to serve this with cilantro lime rice.

Chicken Enchilada Stuffed Peppers Serves 4, one pepper each 4 large bell peppers 12 (16-ounce) rotisserie chicken breasts, shredded 1 (19-ounce) can of red enchilada sauce (I use Old El Paso.)

1 (15-ounce) can black beans, drained and rinsed 1 white onion, chopped 1 (4-ounce) block cream cheese, softened 2 Cups fiesta blend shredded cheese 2 teaspoons minced garlic 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano Salt and pepper to taste Sour cream & chopped cilantro, optional for garnish Preheat oven to 350°F. Cut off the stem & a bit of the top bell peppers.

Clean out seeds & membranes, then line peppers, open end up, into a baking dish.

Add a Tablespoon of enchilada sauce inside each pepper.

Set aside 1⁄2 cup of enchilada sauce & 1 cup of shredded cheese.

In a large mixing bowl, toss remaining ingredients.

Spoon 1⁄4 of mixture into each pepper, packing tightly.

Pour remaining enchilada sauce on top of stuffed peppers.

Tightly wrap baking dish with foil.

Bake covered for 30 minutes or until peppers are fork tender.

Uncover, top with remaining shredded cheese.

Place back in oven for 5 minutes or until cheese is melted.

Garnish with a bit of sour cream & cilantro.

Enjoy!

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foodsandflavors~™ in Amanda’s Kitchen

Amanda Joyner

WRITER & PHOTOGRAPHER Amanda Joyner

owner Manny J’s Bakery Speciality cakes, desserts, wedding cakes Facebook: @mannyjsbakery amanda9joyner@gmail.com

If you have eaten lunch in almost any school in Yadkin County then you know what Cookie Delight is. This was the coveted dessert at lunch time and was probably the thing I always ate before my actual food. The lunch ladies always used fresh baked cookies in theirs but it’s just as easy and delicious to use store bought. This is a great cook out dessert and kids absolutely go nuts for it.You can even get them to help make it! I always make a day ahead just so the cookies are nice and “mushy,” YUM!

Cookie Delight 2 cups of milk 3 (8-ounce) containers of Cool Whip 1 family size package of Chips Ahoy cookies Place milk in a shallow casserole container.

Soak 5 cookies at a time for about 10 seconds.

Layer cookies in a small square pan.

Continue with a small layer of Cool Whip, then another layer of soaked cookies.

End with a layer of Cool Whip and top with crushed cookie pieces.

Almost like a cookie lasagna!

Watch Kristen Moore make one of our 52 Pounds and then some pound cakes every Friday.

Follow on Facebook!

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foodsandflavors ~™ Laura Mathis

Laura Mathis

By now many of you have heard about stevia. It has become the new “popular” sugar substitute. It is widely talked about as being a healthier alternative to other sugar substitutes linked to cancer and other health issues such as aspartame and saccharin. In more than a dozen studies over the past decade, stevia has never been shown to cause any adverse effects.

Stevia, also known as “sweet leaf ” or “candy leaf ” is a small perennial herb in the Asteraceae family with sunflowers and chrysanthemums. Stevia is a unique herb and is perhaps most valued for what it doesn’t do—it doesn’t add calories and it does not raise blood insulin levels. The extract is 200 times sweeter than sugar.

Unlike other sugar substitutes, stevia is derived from a plant, which makes it a healthier choice.

In order to enjoy the health benefits of stevia the closest it can remain to its natural state the better. You can grow stevia yourself or purchase dried stevia leaves in bulk. When harvesting stevia, wait until it is almost time for the herb to flower then choose an early morning or a cloudy day to harvest the stevia leaves. Pick the medium size leaves (large leaves have a strong taste) being careful to only pick a few at a time from each plant. This is true with most herbs as you do not want to put the plant under too much stress. Fresh leaves can then be dried and stored in an airtight container for future use: store in a cool, dark, humid free place where it will stay fresh for several months.

To use, simply put the leaves in a tea ball. Steep them along with tea and you will have naturally sweetened tea. Also steep stevia alone, making a sweet water to use for lemonade or other drinks. Remember to use dried stevia in small proportions—it is nearly 30 times sweeter than cane sugar. Roughly, one teaspoonfuls of dried leaves or 1/3 cup stevia powder is equivalent to 1 cup of sugar—use it in small quantities adjusting the amount to achieve your desired levels of sweetness.

Try out different forms of stevia until you find one that is right for you.

Low Sugar Mint-Chocolate Tart Crust 1 1/4 cups plain chocolate cookies, crumbled 5 Tablespoons melted butter 1 Tablespoon sugar 1 Tablespoon powdered stevia Filling 12 ounces unsweetened chocolate, chopped 5 Tablespoons butter 1 1/4 cups heavy cream 3/4 cup sugar 3/4 cup powdered stevia 1 1/2 teaspoons pure peppermint extract

Try Mrs. Laura’s Herbal Shortbread!

Old fashioned shortbread in unique herbal flavors.

Made with: Non-GMO flour, real butter, pure flavorings, and dried herbs.

For more information check out

www.herbalaccents.net or call at (336) 998-1315.

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Preheat oven to 350°F. Lightly grease 9” round springform pan(with removable bottom & sides) Stir together cookie crumble, melted butter, sugar, stevia, Blend well.

Press mixture into bottom of springform pan & up sides.

Bake crust until firm, 5 minutes. Remove from oven; let cool.

Heat cream, sugar, stevia whisking constantly until dissolved.

Take off burner; add chocolate & butter; whisk until both are melted.

Stir in peppermint & pour into crust.

Chill at least one hour before serving.

Top with your favorite whipped topping.

Garnish with fresh mint & chocolate pieces.

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Two Locations: King and Mt Airy Call or stop by Contact me today to get started.

David L. May, Jr. Insurance Agency 336‐983‐4371 King 336‐786‐4697 Mt. Airy david@davidmayinsagency.com

July/Aug ust 2021

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Summertime Treats Blackberries & Blueberries WRITER / Shannon Holden Associate Degree in Applied Animal Science Technology Associate Degree in Horticulture Technology from Wilkes Community College

Shannon Holden Berries in general are important in an everyday diet. Some favorite berries in our area of North Carolina are raspberries, strawberries, serviceberries, elderberries, blackberries, and blueberries. It’s nice to have different berries throughout the year but in summertime, blackberries and blueberries are widely available. Berries provide many nutrients, are loaded with antioxidants, high in fiber, may help lower cholesterol levels, and also may help improve blood sugar. Overall, berries are nutritious, provide many health benefits, and just taste great! A lot of people make healthy smoothies with them. Also, it’s a plus that you can enjoy berries with basically any kind of diet you’re on. Below are some helpful tips on growing and managing blackberries and blueberries plants.

Kinds of Blackberries: Tame and wild; trailing, semi-trailing, and erect Planting: Blackberries grow best in full sun but can also be in part shade. Don’t plant them in too much shade because they won’t produce fruit good and won’t perform at it’s best. They prefer well-drained soil. They like the weather to be warm days and cool nights. It is best to plant blackberry plants during their dormant period which is early spring. Be sure to make the hole size big enough so the roots can spread out and not be bunched up together.

Care: Using 10-10-10 fertilizer should work great and be sure to apply it in early spring when the new growth starts and again in summer just after they harvest. Make sure you get all the weeds and grass from out around the base of plant and mulch. Just be sure to keep the weeds and grass down so it won’t take over your berry plants. I’ve found a good way to water blackberries s by using a soaker hose. If you have a trellis you can run the soaker hose along the top of the trellis.

Pruning: In the springtime, it helps to do a good tip pruning on the blackberry canes. In late summer, after they have finished producing, it’s good to trim out any clusters that are done producing. You can tell which ones to prune because they will be brown and look dead. Make sure you use sharp pruners and make a clean cut.

Harvesting: To get the best tasting blackberry, leave the berries on the bush until they are ripe and black all around.

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Kinds of Blueberries: Rabbiteye, highbush, lowbush, and hybrids Planting: When it comes to any kind of plant the most important thing is site selection. If you don’t plant it in an area it requires then you might as well not even plant it because you will be wasting your time and it won’t produce at its best.

Blueberries have to have full sun and part shade. They like their soil to be moist but well-drained and acidic. It’s best to plant your blueberry bushes in fall to early spring. When planting, make the hole width big enough that you can spread the roots around and they aren’t bunched up. Then put dirt and soil back around the plant and fill the hole. Make sure you don’t step on the soil around the plant and compact it down hard because you can actually suffocate the roots since the water can’t seep down into the compacted soil to the roots.

Care: Water sufficiently and evenly around the plant, enough to keep the soil moist but not soggy. Insufficient watering can lead to smaller berries while too much water can lead to large, bland fruit. Just like with blackberry bushes, you’ll want to eliminate weed growth around the blueberry plants so they won’t be competing for growth and take over. Blueberries have shallow roots so don’t hoe around the base of the plant or you will damage roots. Using 10-10-10 fertilizer in spring should work well. Fertilize as the buds start opening and increase the amount as it grows and matures. Use either mulch or pine needles around the base of the bushes.

Pruning: You don’t have to prune the blueberry plants for the first few years unless a stem breaks or is damaged. During the first years you just want to make sure you help the plant stay alive and promote growth. Once the plant matures and gets full grown then you want to prune to promote fruit yields and quality. Also, you want to make sure it stays at a good size and does not get overgrown.

Protection from birds: Birds and other rodents are a fan of berries too so if you aren’t able to get to them before they do then it’s smart for you to put netting over. Put the netting on over the bush as the fruit starts to ripen and be sure it is on tightly and secured good.

Harvesting: Blueberries taste best and sweeter the longer they are left on the bush to fully ripen up. The blueberries are ready to pick when you can look at the stem to see that when it’s blue it’s ready to be picked.

When it’s ready to harvest, the blueberry should come right off the stem.

It’s important to put them in the refrigerator or freezer right after they are picked. Do not wash them off until you are ready to use them. A downside to blueberry plants is that it takes several years before they produce well. A wise woman once joked with me that you should plant blueberry bushes before you are born.

If you plant different types of berries they will ripen throughout the season.

It’s nice to have berries later on in the year. It’s a joy to go outside and pick berries. It’s also summertime treats to snack on and make delicious desserts with them.

Virginia Blackberry Pie 4 cups blackberries 4 Tablespoons tapioca 1 1/2 cups sugar 2 teaspoons vanilla extract 2 pie crusts, 8-inch size

Mix berries with tapioca, sugar and vanilla. Set aside for 15 minutes, (more if berries are frozen) Pour berries into pie crust.

Top with second crust.

Pinch edges together to seal.

Cut vent slits in top crust.

Place pie on a cookie sheet.

Bake at 400°F. 45 to 50 minutes.

Cool before serving.

Blueberry Mint Lemonade 2 cups fresh-squeezed lemon juice 3/4 cup fine sugar 4 cups water 1/2 cup blueberries Mint leaves, garnish Lemon slices, garnish Combine juice, sugar, water in a pitcher.

Mix well.

When serving fill 4 tall glasses with ice Add 1/8 cup berries to EACH glass.

Fill with lemonade.

Garnish each glass with mint leaves & lemon slices.

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foodsandflavors ~™ Yadkin Valley Wines

WRITERS

John & Carrie Byrd

Winery vs Vineyard - What's e Difference?

Spring has sprung, the vines are growing and you are gathered at the winery with your friends. Or is it the vineyard? Which one is it, really? While the two are often used interchangeably, there is definitely a difference. A vineyard is a plantation where grapes are grown. A winery is where wine is produced.

When thinking of a vineyard, the first thing one tends to think of are rolling hills of beautiful vines with green leaves and clusters of grapes hanging as they slowly turn colors and ripen in the sun. Vineyards are an important part of the winemaking process because without the vineyard, there would be no wine. A vineyard does not have to have a winery on-site. Not everyone who grows grapes produces wine from the harvest. Some simply grow the grapes to sell to wineries. Many grow their own grapes but have their wine produced off-site by an area winery to sell from their own tasting room. This is called custom-crush. When you see this, you'll notice that they refer to themselves as a vineyard and not a winery.

A winery is a property licensed by the state to produce wine. The term winery is used to encompass the property, the winemaking equipment, warehouses, bottling equipment, etc. used in the production of wine. A winery does not have to be located on a vineyard or produce wines from grapes they have grown themselves. Most wineries have tasting rooms on their property and offer tours of their winemaking operation to give you a behind-the-scenes look at how the magic happens. In some cases, a wine business is both a vineyard and a winery, meaning they handle all aspects of the operations on their property.

When a winery says that they use "estate-grown" grapes, it means they have their own vineyard and produce wines using their own grapes. Examples of this include Shelton, Raffaldini, Laurel Gray, Shadow Springs & Windsor Run Cellars, RayLen, Round Peak, Jones Von Drehle and Adagio. Examples of vineyards participating in custom-crush include Piccione, Dobbins Creek, Midnight Magdalena, Flint Hill, Divine Llama and Cellar 4201. Whether you are visiting a local vineyard (or winery), you are sure to enjoy a lovely time on the property with a nice glass of wine and views of the vines.

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Dobbins Creek Vineyard

To learn more about visiting Yadkin Valley Wineries:

John & Carrie Byrd Yadkin Valley Wine Tours yadkinwinetours.com 336-408-3394

Summertime is fun time! . .in the store, on the grill and in our deli

Strawberry Meringue Pie! ­ Meringue Powder, Whipped Topping Mix and Strawberry Fruit Filling Shelf Stable ­ to Make Your Pie Fabulous!

Salsas ­ by Mill Creek/ As Good As It Gets Spicewalla Honey & Herb Rub and Adams Rib Rub Excellent Choices We've Been Told

Mayberry BBQ Sauces & Dry Rub ­ Original, Sweet & Tangy, 3 Pepper, and Spicy 3 Pepper McMasters' Hawg Sauce a local favorite and Natures Hollow BBQ Sauce ­ No Sugar!

As Good As It Gets ­ Pickled Okra, Garlic Dill Pickles, Grape Leaf Pickles Amish Wedding Cucumber Salad and Garden Fresh Cheddar & Pea Salads Are Summer Hits!

Chow Chows ­ by Mill Creek /As Good As It Gets

Our locally famous Deli features a New Menu!

Many New Items. Try our NEW Spectacular

MILL CREEK DELUXE

Local Family Owned • Made-In-USA Products!

56 Days Live Classes Starting Again!

Call for more information

541 West Pine Street, Mount Airy, NC 336‐755‐2340 millcreekgeneralstore.com Monday‐Saturday 9:30am‐6pm • Sunday: Closed

Now 2 Great Locations to Serve You! High Tide

Classy light musk, sea salt, violet, cedar and just a touch of jasmine

Calla Lily

Delicate lily, hydrangea, musk, powder

Lilac Field of lilac in full bloom, notes of lily of the valley, honeysuckle blossoms

Over 100

Fragrances Available

NEW LOCATION! Inside the

Mustard Seed Boutique 1536 NC HWY 67, Jonesville Beside HG Greenes Mon - Fri 10-7 • Sat 10 - 5 Closed Sundays

featuring the

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Order Online 24/7/365 at www.soyworx.com

Verea’s Apoecary At Veretta's Apothecary, holistic health matters, and in the shop, you will find products for your entire family: Organic Bulk Herbs, Professional grade Vitamins and Supplements, Hemp Flower Naturals CBD, Wellness Teas, Organic soaps, lotions & more!

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1536 NC HWY 67, Jonesville Mon - Fri 10-7 • Sat 10 - 5

You are entering our special heritage feature of

verettasherbs@gmail.com Wellevate.me/veretta.dye

grandma memories.

This dear soul holding me at a very young age was my maternal gram, Etta (Henrietta) Hibbard. Times were so different then…a time when our ancestors were revered, respected for their wisdom and literally kept in the family. My mother was her youngest child and while she was mostly raised by an older sister, my widowed grandmother chose to live with my mother, father and I. She stayed with us until I was 13 with her own bedroom/bath in whatever house we were in. As an only child, I had two mothers telling me what to do.

When my father was transferred to Miami, she decided not to leave western New York and her other kids.

As far as cooking, I remember her biscuits the most.They were so light and fluffy. I begged for her recipe…it isn’t that she wouldn’t share, she COULD’NT share it…she never measured but would make tray after tray solely knowing how the dough should FEEL! She never missed. Her steamed suet pudding with white sauce was to die for...a memory she mailed to me at Christmas when I was at Boone’s ASU and miserably homesick.

She always wore Evening in Paris perfume…a royal blue bottle and a heavy, heavy aroma I would recognize today. She could crochet at warp speed while we sat listening to the radio, (TV hadn’t been invented yet).

My grandmother lost my grandfather when my mom was two years old.

She survived her loss but when she started losing her children, three girls actually including my mom, she gave up saying, “A parent should never outlive her children."

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“Helping Nanny was always great fun- picking beans, churning butter, shucking corn, milking the cow, kneading dough, baking cakes, washing with the wringer washing machine, “butchering hogs,” making sausage, “frying out cracklins,” Moravian sugar cake, brown sugar pie, washing squash and cucumbers for delivery are all great memories of my grandmother.

We continue to honor her by carrying her name, speaking of our memories of her when the family gets together.

Remember: -the opossum she fed and then turned loose -fried apple pies, creamed corn and biscuits -hanging clothes on the clothesline -Snowball- the dog -flowered feed sacks for dresses -black Walnut pound cakes made with fresh black Walnuts from the tree in the yard -cutting up chicken for Sunday lunch -planting and weeding the garden These are my memories of Gracie Mae Hunter DullBEST GRANDMOTHER EVER. from Ann Wooten Dawson

Nanny—Gracie Mae Hunter Dull ....was everything a grandmother should be. Patience with every grandchild in teaching them of life, love, work, and service.

Spending time with Nanny could mean anything from “carding cotton” for her quilts to churning butter or feeding an opossum. Nanny was known for always having a piece of cake, pie, or cookie and a Pepsi for that grandchild who might stop by to visit. The grandchild who was with her at the time was always treated as her favorite. Please don’t tell my brother, sisters, and cousins that really I was the favorite grandchild.

Always a kind or encouraging word and someone to listen when you needed to talk. Nanny never told you what she thought you should do always letting you talk things through and making your own decision.

There was always life lessons to be learned when with Nanny -Don’t air your dirty laundry in public.

- Don’t talk about people behind their backs -Wear clean underwear every day in case you are in an accident.

-If you can’t say anything good—Just hush!

We probably lived one-half mile from my grandmother. She would call me on summer days and I would walk with my little sister (Kathy) to Nanny’s. She would be taking the lightest yeast rolls just out of the oven.

Granddaddy usually had “robbed” the bees and there was fresh home churned butter. Anytime I have those honeyed “light rolls” at a steak house, I can close my eyes and be in Nanny’s kitchen.

My grandmother made beautiful quilts. She made a quilt for each of her children and grandchildren and often her friends and neighbors.

There is nothing like snuggling up with Nanny’s quilt when you don’t feel good. It is like having her arms around you reminding you of her love for you.

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Ru Bowles Ferguson from Vicki Yount I have now spent two weeks remembering my wonderful Grandmother Ruth Bowles Ferguson. I don’t just want to write one story, I want to write dozens of stories. She has been in my head and heart and between tears I would stop and start my story. I have to edit myself so I am going to try to tell only one or two.

Grandma Fergie was born December 5,1907 in the Mountain View community near King, NC. Her father was a farmer and carpenter/cabinet maker and her mother, I am certain was busy with her five sons and four daughters.

My grandmother married my grandpa Odell Ferguson when she was just 17 years old. She claimed she and Grandpa eloped and were married in the backseat of the Preacher’s car. She had four children, my late Aunt Doris Smith, my mother, Mary Jo Spencer and my twin Uncles Blaine Ferguson and my late Uncle Laine Ferguson.

Grandma was a farmer’s wife with her cow,

Inez Whiteheart My grandma's name was Inez Whiteheart. She had five children, my mother "Jane" was the oldest. She had a rough life at times with my grandpa who frequently under the influence of alcohol. I remember her standing at the little window that was above her kitchen sink . It faced her back yard. She would do this to watch for my grandpa, to see what kind of mood he would be in. Her whole life it seemed to be centered around him . I never remember her having anything that was her own. No friends,ect. I also remember calling her name out . If she was in another part of her home she would answer wooo!!!. She was a amazing seamstress. Most of my clothing when I was in school was from her .I look at my school pictures and her talent is In every picture. She lost her fight against bladder cancer years ago but, I miss her to this day. from Terri Bennett

Thelma Wall My grandmother Thelma Wall (Memaw to me) was an amazing woman. Some of my fondest memories were spending time at her house when I was little. I remember turning her quilting rack into a fort with pillows and blankets off her couch, and then hiding inside my fort while we watched Murder She Wrote, Matlock, and the Price is Right together. I also remember her teaching me how to fish for crappies and catfish at High Rock Lake, along with removing more than a few splinters I picked up on the old wooden fishing pier.

When I was a little older I helped her make and then deliver her famous fried apple pies. She also made a wonderful dish of turnip greens and crowder peas and inspired some of my love for southern cooking. I remember trips to the outer banks with her and the rest of my family (and her teaching me how to play poker when my mom was out shopping). As I got older I had the privilege of driving her around to her errands, and I learned a lot about both the back roads of Yadkin county and the gossip that goes along with them. It sometimes seemed like she had a story for every house and field we passed.

After I left home for school and then moved across the country for work (and somebody stopped building forts in her quilting rack) she made me a set of quilts that am still treasuring and carrying around with me today. She was a major contributor to our family cookbook and when I hand out copies of the cookbook I always tell folks to look for Thelma’s recipes as those are some of the best. She helped to shape my life and encourage me when I ran into rough places. She was everything I could have wanted in a grandmother and I treasure the time I got to spend with her.

A Loving Grandson, Hunter Hale

her garden and summer canning, sewing and quilting. She loved her church, her family, and all of the community that knew and loved her as well.

One day when I went to see her, she asked me to go upstairs in the attic with her to look for something. I think that she was worried about falling as she was in her nineties. I don’t remember what she wanted to look for but I spied this tattered old basket hiding in the corner and I asked her about the basket.

“Oh, you don’t want that old thing.” She said. I told her that yes, I did want the basket but tell me the story.

It seems when she was a little girl, seven years old, she walked to school and would pass by “Mr. Charlie’s” house on her way to and from school. Mr. Charlie was a black man in her community who farmed and made baskets for a living. On nice days, he sat on his front porch and made his baskets.

That morning, he was making this basket and Grandma wanted it. She thought about the basket all day at school. She ran all the way to Mr. Charlie’s house that afternoon and asked if she could have the basket. He told her he couldn’t just give it to her, that she would have to give him something to trade for it. continues July/Aug ust 2021

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continued from page 59. Ruth Ferguson So she ran home and looked for something to trade and grabbed her father’s picture off the wall and ran back to Mr. Charlie’s to get her basket. She said that she was so happy and ran all the way home.

Her father came home and saw that his picture was missing and demanded to know where his picture was and Grandma told him the story. He told her to take the basket back to Mr. Charlie and to bring his picture home.

Grandma said that she was so sad and when she got to Mr. Charlie’s she told him that she had to give the basket back and get her father’s picture. Mr. Charlie gave the picture to my grandmother and told her that she could keep the basket. She was so proud of her basket and so am I. It is my treasure. When I told my daughter in law, Marcie that if there was something of mine that she wanted her name on, the only thing she said was Grandma’s basket! I know that it will be in good hands. The basket is 107 years old.

I imagine that my wonderful Grandmother was precocious and full of life as she was until she died on December 8, 2008, three days past her 101st birthday. I miss her still. A life well lived.

Jean S. Shore sent a photo (left) of her four generations: Her mother, Grandma Pardue, Great Grandma Eller and herself from a visit to her Great Grandma Eller at her someplace in Ashe County. “How I loved to run and play on the hills both of my Grandmas’had such gentle souls and I remember how soft and gentle their voices were. I still go back to visit the someplace, sit on the porch and let the memories take charge."

Annie Ball Cornelius Howard From Anita Gail Eckman Annie Ball Cornelius Howard, 1883-1978, Petite, blue-eyed Annie was from Terrell, NC. She wore a braided bun on her nape, a homemade bonnet, apron, dress with thick white hose and thick black heels adorned her tiny feet every day. On Sundays she wore a small black hat that made her blue eyes dance, a dark dress, white hose and Sunday black heels.

She and Grandpa Frank (John Franklin Howard) had a farm, raised nine children, lots of animals and raised their own crops. My mom Wilma Neita Howard was their “baby."We traveled from Maryland to visit usually once a year. We longed for the smell of the black wood stove, animals to feed and the love knowing a good meal was being prepared when we saw the smoke in the air. Grandma Annie always churned her own butter, made homemade biscuits, light bread, country ham, blackberry jam, eggs, coffee and had honey on the table for breakfast.

She made “Ducky Dough”…just enough left from her pie dough for rolling out, salting, pricking with a fork and baking. They were so good! Sunday dinner was a spread of food.The best was homemade ice cream, hot milk cake or pie.

Mondays were reserved for the wringer washing machine and hanging clothes on a line. Evenings she would find the time to read the paper and her Bible.

"That’s the blessing I was given…thank you, God for Grandma Annie."

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Cora Gertrude Wooten Hutchens

by Angie Hutchens on behalf of Sharon, Sheila, Terry, Luke, Tracy, David, Amy, Kendall, Adam, Shelly and a bunch of great grands!

Every Saturday she would cook for her family and mean every Saturday. We would all gather at her house and she would always have a table full. We would laugh, tell stories of what had happened the week before and you could always feel the joy in her heart of us all being there. I can taste her persimmons pudding as I am writing and also her famous buck-eyes she made every Christmas.

The newspaper also did a special on her many years ago for her homemade butter. She got up every morning to around 6:30 to go and milk the cow and returned again every evening around 3:30. People would come for miles together some of that butter. I can still hear the churn running and her patting out each mld with ice. And then stamping the top with her butter stamp.

She also crotched and made dollies…they were beautiful.

She was famous for her work of art.

One of my fondest memories of my Granny Cora, now 94 and daughter of Edgar and Myrtle Wooten, was when I was a kid on Saturday mornings . she and I would bake a cake. No matter if it tasted awful or was falling apart, she would always tell me what a great job I did and how good it tasted.

There are many wonderful memories of my Granny-she was a Christian lady, never spoke a bad word, never raised her voice and you can best believe when anyone left her house she told them “God bless you” before you walked out the door.

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Gram married at age 19 and had two sons. Gram’s birthing process was not without great pain. Gram lost her second child—a blonde little girl at age two due to the flu—when she was pregnant with her second son. Gram had to carry on.

Then nine years later Gram had a surprise—the birth of Dorothy—my Mom. Gram was stoic and rarely showed great joy or great sadness. However, there was never a moment I doubted her deep love for me and my sister.

When I had rheumatic fever at age 4 it was Gram who sat by my bed in a darkened room for days. She made sure the covers were always on me and got me whatever I needed. There was no TV, no radio and no computer to help her pass the time. Gram was by my side and I felt her presence and love for me.

Gram told me she loved to go out to eat and dance with her husband. I only knew a little lady who lived in a small apartment where I was always welcomed to spend the night. Her apartment was across the street from the elementary school and often I would visit with her for delicious lunches. We ate off her fine china which she used every day. Those dishes—some chipped—are mine now. She always had a candy dish filled with candy. Gram made wonderful fried chicken and ever so yummy thin sugar cookies. No bread was ever thrown out. The birds were given every bread scrap. No day was ever over without Gram reading her beloved Bible before bed.

Gram lived 31 years widowed and alone. She was 90 years old when she passed. What a fine quiet, sweet and never demanding lady she was. I was so very lucky to call her my Gram.

Elizabe Bryant Wilson, my Gram, married a man from Wales, Matthew Wilson, in Canonsburg, Pennsylvania. Later they moved to Baltimore and lived in a pretty house at the top of the hill. I lived in a small house at the bottom of the hill with my parents and sister. I never knew my grandfather as he died of a heart attack before I was born. I never entered the pretty house at the top of the hill. Gram was widowed at age 59 and lived alone in a small apartment for 31 years about two blocks from our little house at the bottom of the street.

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My husband of 53 years and I and our boys left the Baltimore, Maryland, area 37 years ago. We presently reside in Clemmons, North Carolina. I read the article I wrote to my sister who is still in Baltimore. She cried when she heard me read it to her. from Kathleen Harris Falin

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Ellie Marie Dull Wooten Nana never had a cruel word, she embodied the mentality that she was a guest in people’s lives and she treated people as honored guests in hers. She embraced life with an unrivaled vitality.

It there was a need, she never failed to open her home or offer assistance to them. She held strong beliefs about her relationship with God and her family.

She chose to be of service to her fellow human beings. She practiced what she preached. If any of you in this family ever wondered why you are so concerned about the well-being of others – if you see something wrong in the world and you want to change it, you need not wonder any longer from where that decisiveness came. Nana’s legacy lives on in each of us.

Things we grandchildren are grateful for Nana doing for us: Thank you for the chicken soup, control of the television, and the unknown medicine you said would make us better when we were sick.

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ory as we watched you “wring “ that chickens neck, pluck its feather and then convince us that chicken wasn’t in the chicken soup you fixed.

Thank you for forgiving Marty and Burke, when they killed your beautiful white goose with the motorcycle, it did walk out in front of them you know.

Thank you for teaching Preston how to make chocolate peanut butter balls, we know a tradition continues.

Thank you for teaching Sam that the women in this family can also wear the hard hat.

Thank you for letting Grace crawl on the table during dinner to get that cake, Tasha knows who’s in charge.

Thank you for helping Brooke get “potty” trained, you would be proud to know she can do it and had no problem announcing her accomplishment in large crowds.

Thank you for letting Jamie stay with you, you trained him well.

Thank you for teaching Dana that there are two types of chickens- the

Democrat chickens and the Republican chicken and only one of them lays eggs.

Thank you for gardening and hoeing lessons, we really did try to chop the weeds, unfortunately you lost most of your tomato plants Thank you for helping Brandi change clothes 10 times in one day while we were at the beach, things haven’t changed.

Thank you for helping Natalie get over her fear of cows that moo.

The lawyer in the family has arrived: just give Ginny a few more years; Thank you for all the spankings, we promise we learned our lessons.

Thank you for our parents, for they have instilled in us the values you taught them Thank you for the unconditional love, support, and the wonderful meals we shared as a family. from Carla Davis

from Sarah Martin Byrd When I first thought about my favorite grandma memory, my mind became muddled with the names and traits of many of my grandmothers, the ones I can remember, ones I’ve heard, or read about during my 60 plus years of life. I thought I’d share a few life lessons from some of them.

Great-Great Grandma Carter: Frances Jane “Fannie” Napier Carter All I know about this grandma who passed away in 1934 was that I am named after her, Sarah Frances, thanks Grandma Carter for the name. Even after death our lives will be remembered through our namesakes. Life lesson number six: Ecclesiastes 7:1 A good name is better than fine perfume, and the day of death better than the day of birth.

Great-Grandma Mimie: Jemima “Mimie” Williams Carter I come from a family who loves to sing.

I’ve been told that our vocal abilities were inherited through this grandma because she was related to the late, Hank Williams. Maybe, maybe not? Life lesson number seven: Romans 12:6 We have different gifts, according to the grace given us.

Great-Grandma Bessie: Bessie Macemore Weatherman Nothing but good memories about this grandma. She had long gray hair and would let me, my sister and cousin comb and braid it. I’m sure we worried her to death, but she never complained. My favorite memory about Grandma Bessie was her making me tomato soup diluted with milk instead of water. It was so good, a real treat. Also, she made me hushpuppies and let me eat all the catsup I wanted. She made a little girl feel very special. Life lesson number three: Proverbs 16:31 Gray hair is a crown of glory; it is gained in a righteous life.

Great-Grandma Ida: Mary Ida Carter Pruitt I was only four-years old when this grandma passed away in 1963. The family memory of her is that she was

well known as the best cook in the county. Sunday dinner was always on the table at Grandma Ida’s house. Her hospitability was well known far and wide, for there were always visitors at her table. Life lesson number four: 1 Timothy 5:10 And is well known for her good deeds, such as bringing up children, showing hospitality, washing the feet of the Lord’s people, helping those in trouble and devoting herself to all kinds of good deeds.

Great-Grandma Phoebe Jane: Phoebe Jane Carter Martin I was only a year old when Phoebe Jane passed away in 1960. She and her husband had five sons. Her husband, William James, “Bill” died at age 42 from pneumonia. Everyone always said she worked very hard to raise her boys ranging from age twelve to one, and that she never had eyes for another man after the passing of her mate. Good for you Grandma Phoebe Jane. Hope you weren’t too lonely. Life lesson number five: 1 Corinthians 7:8 Now to the unmarried and the widows I say: It is good for them to stay unmarried, as I am.

Great-Grandma Dot: Dorothy Hodge Atkins As a young child she scared me. She was always hollering and fussing at GreatGrandpa Charlie. They were well into their old age, but that didn’t stop Grandma Dot from believing Grandpa Charlie was meeting up with another woman down by the creek behind their house. Poor old Grandpa Charlie, nothing worse than getting a tongue lashing every day from the misses. Life lesson number one: Proverbs 25:24 Better to live on a corner of the roof than share a house with a quarrelsome wife.

Grandma Verlie: Verlie Marie Pruitt Martin Grandma Verlie was my favorite grandma. We lived side by side until 2003 when dementia stole her mind and she had to go to a nursing facility. Growing up she taught me so many things: How to grow flowers, vegetables, sweet potatoes, and the importance of rocking on the porch and taking time out every day to watch Days of Our Lives. (One habit I’m glad I grew out of.) Grandma Verlie loved to be outside, she helped me realize that a few cobwebs in the house would never kill you. They were just part of the summer décor. Plenty of time during the winter months to deal with housework.

My all-time favorite memory of Grandma Verlie is that every single birthday morning when she was able, Grandma Verlie would call me on February 2, Groundhog Day and wish me a happy birthday, then she’d tell me I’d better not go outside and see my shadow because she wanted winter to be over.

My last best memory of her was on a wintery day in January, 2003. Little did I know this would be one of the last times I’d see her alert. She took my hand that day and found it to be icy cold, so right away she started scooting over in her narrow hospital bed. I’ll never forget her words to me, “Crawl up here and let me warm you up.” What a blessing to know that my well-being was one of my grandma’s last thoughts.

Life lesson number eight: Psalm 71:9 Do not cast me away when I am old; do not forsake me when my strength is gone.

A special and distinct part of each of these grandma’s made me the person I am today. What will your grandchildren remember about you?

Thanks Grandma!

Grandma Marshall: Marshall Atkins Weatherman Bryant This grandma seemed to always have a dark cloud of sadness hanging over her.

She didn’t make a very good choice when it came to her second husband.

Enough said. Life lesson number two: 11 Corinthians 6:14 Be ye not unequally yoked together with unbelievers: for what fellowship hath righteousness with unrighteousness? And what communion hath light with darkness?

2 Timothy 1:5 I have been reminded of your sincere faith, which first lived in your grandmother Lois and in your mother Eunice and, I am persuaded, now lives in you also.

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Myrtle Hutchens Wooten had 17 children and a lot of grandchildren and great grandchildren. She loved family and visits from family and friends. She had long silver, gray hair that she kept braided and twisted up in a bun on the back of her head.

She loved cooking and always had on a dress with a long apron that went around her neck and tied in the back. Every meal had to have homemade biscuits and a cake or pie.

She was not afraid of hard work growing up on a farm. Raising their own food from gardens, Canning and freezing had to be done as well to have food to be put up for winters.

Her big bed with the feather pillows were the best and I loved sleeping on her bed. She loved having family reunions under the walnut tree with long tables of food and homemade desserts. The big, galvanized tubs held the Lemonade, and we all drank from a dipper. 1/25/1890 – 11/22/1971 By: Bonnie Wooten Brown

Lona Kazar Brown Sizemore from Timy Kay Sizemore Potts The first memory of my Granma, Lona Kazar Brown Sizemore (1890-1971) is being passed into her arms on a warm summer morning as my momma dropped me off to go work in the tobacco field. I was little but I felt love and comfort when I stayed with grandma. One of my early memories is not being quite tall enough to climb upon the piano bench in her cozy front room. She would pick me up, sit down beside me and raise the key lid and let me “play” her favorite songs as she sang along. I wish I could remember all the songs. Grandma sang during our “concerts” every time I went to visit.

Early on in life I went to Deep Creek Friends Meeting with Grandma. I sat beside her and listened quietly.

I remember she wore white gloves, a little black hat secured with a hatpin and carried a little black purse that always concealed a piece of hard candy just in case the service was longer than anticipated. Grandma always made enough Sunday luncher any of her large family that dropped in to visit. In her small kitchen there was a long wooden table, a long bench on each side and a chair at each end. The menfolk were always served first, then the women and children. I remember her comfort foods: Fried chicken or ham, pinto beans, taters, greens, biscuits and for dessert apple or peach pies or grape on a butter biscuit (most of the grandkids favorites). Back in the day, the Watkins Salesman dropped by about once a month to selll his wares. Grandma bought lemon extract from him which made the best lemonade ever. It’s odd how that flavor evokes a melancholy feeling of both happiness and sadness.

My grandma would e amazed to know that a movie was made about the Watkins Salesman called “Door to Door.” Those were such dear and simple times that I miss so much!

As I grew older, my grandma taught me to sew on her Singer Treadle Sewing Machine. She made most of her clothes 66

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and one special memory is the sunback dresses she made from her left over dress material for me and my cousin Donna. I remember them well…after a rain shower, my cousin and I went outside under the weeping willow tree and had such fun pulling on the limbs until. Were soaking wet. Grandma didn’t scold us; she simply changed our clothes and went about her chores. Beside that weeping willow tree, Grandma made us a magical hopscotch pattern that kept us grandkids entertained for hours. When I was really little, Grandma washed clothes on the the washboard, (then a wringer washer years later); she let me help her hang clothes on the line with teethe old they clothespins.

To this day, when I drive by a field of broom straw grass, it reminds me of my grandma’s “special broom.” Grandpa’s old coonhounds would lie on the front porch sleeping in the sun. Grandma would scoot them out of the way and sweep the porch with her special broom.

Lucy Laura DeHart Compton

Lucy Compton McAlexander remembers...

My grandmother was born and raised in Patrick County, Virginia in an area on the Blue ridge Parkway that is now known as Rocky Knob Overbook and Rock Castle Gorge Community. She was named at birth Lucy Laura DeHart and later married James Monroe Compton. Together they had nine children. My daddy was the oldest child.

Later when the National Park Service bought their land, they moved to a beautiful two-story home in Floyd County.

That is where my memories began. I spent a lot of time with her so she would not be alone. Grandma was so good to me and I have always treasured the memories I have of her.

She kept her milk and butter in the spring house about 50 feet from the house and we would go to the spring house before and after each meal so the milk would stay cold and the butter wouldn’t melt. She went to bed at sundown and we got up when the rooster crowed.

She cooked breakfast on a wood cook stove…the country ham, gravy, hot biscuits and eggs made a feast to behold. She had no electricity in her house but she had a Delco system that ran off kerosene oil so she had lights and when they got dim she would go to the basement to start up the Delco and let it recharge. Then the lights would be real bright again. Her washing nacho also ran off kerosene oil.

She was a wonderful cook and always cooked on a wood stove. When I was seven years old, my uncle who lived in West Virginia brought her a new cook stove. They put her old one on the porch. I would play with it, open the oven and I found what looked like a black rock. I took it out and asked what it was. She clapped her hands together and said, “Lord, have mercy child that’s my sweet potato.” We both had a good laugh.

When I wanted to go home, about three miles away, she would take me to Hwy.8 and flag down the mailman. He would put me in the mail truck and take me back home to Mom and Dad’s store.

Grandma died in 1948, when I was eight years old. I still treasure every memory of her. I still miss her so much…she was a great part of my life.

Bera Paerson Norman from John Norman My most vivid memory of my grandma is seeing this thin little lady in an old timey handmade apron cooking on a wood stove, baking homemade biscuits when it was 90 degrees outside and 120 in the kitchen.

We still have her tinware biscuit warmer, Barbara and I use it everytime we have breads. It is one of my most cherished possessions.

Promise not to laugh, this is a true story. We lived next door. For many years after her passing I use to go play in the barn and outbuildings behind grandma’s house. See the window over my grand dad’s shoulder, I would see the faint image of a small woman with a bonnet on, in that window.

I’d run into the house and upstairs to that room, but there was never anyone there.

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Lillian Phillips I was lucky enough to grow up living on a farm next door to my Grandma, Lillian. We spent time together almost every day and I learned about life being with her in the kitchen.

She taught me that family comes first, it’s important to be a good neighbor and the true definition of southern hospitality.

Her door was always open.

She loved to cook for others. Cooking was her love language. On Wednesdays, she scanned the food section of the newspaper and clipped recipes. My grandpa had large gardens and a huge part of summer days were spent canning or freezing more food than we could ever eat.

She enjoyed celebrating holidays by cooking special dishes and during the month of December, she might make Christmas cookies or candy daily. When she had company, which was often, you could be certain sweet tea and her latest dessert would be served. As an adult, I have been out to eat or picking items up from a bakery and a smell will transport me back to her kitchen.

I wish I could sit with her one more time and enjoy a slice of her pound cake.

I have such wonderful memories of summer lunches with our whole family sitting around her table. It was a special time and place where everyone felt loved, and the Yeast rolls were heavenly. from Brandy Phillips-Brandon

Maggie Hatcher Clark Riding along the road, I see “trees” decorated with brightly colored bottles.

They are really pretty and it comes to my memory of a “tree” that my eternal Grandmother Maggie Hatcher Clark had in her backyard. I called it the “jar tree.”

Grandma and Grandpa Clark farmed in the Asbury Clark of Stokes Count and the Westfield part of Surry County. Grandma was a God-fearing and loving woman. Everyone was welcomed in her home. She whole-

heartedly shared food with anyone who entered her home…no one left her home with an empty stomach.

Now Grandma’s “tree” was not a store-bought one. It was a tree that Grandpa Phillip brought back from the woods. He stripped it of its lease and bark. Then he “planted” the tree in the ground on the east side of their home, that way it would get a great deal of sun during the day. Grandma decorated her tree with thoroughly washed and rinsed

one-half gallon and one gallon jars so the sun could sterilize them. These jars were used for storing freshly strained raw milk from the cow. Then it was stored in the fridge. At that time Grandma didn’t realize she was perhaps using a crude form of sterilization.

Both Grandma and Grandpa are gone now…but not forgotten. I think of them when I see a “bottle tree” in someone’s yard as I ride along the road.

Nell Smierman Myers

from Elaine Simmons from John Norman

Grandma used Dental Snuff and she would stir up a mixture of chocolate coco and sugar putting it into one of her empty snuff cans so we could sit on the front porch swing and dip snuff together. Grand daddy would make me a white oak stick with bristles to dip with.

She always had a glass candy jar filled with orange slices. I barely remember two parakets, a green and a yellow, in a cage, in the den that if I closed all the doors, she would let them out to fly around the house.

When I was coming to stay for the day, she always made not one or two but three sweet potato pies, with a delicious homemade crust. They were incredible! She cooked green beans and corn, mashed potatoes, biscuits for lunch, just for Grand daddy and me.

Sunday afternoons, you were going to Grandma’s after church.

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Eel Barley and Mabel Blake

My memories of both my grandmothers are so special, I couldn’t pick one—they were special friends to each other. from Kathy Barley Lovell of West Virginia Ethel Barley, my Dad’s mom, was an old fashioned, God-fearing lady who was married to a great preacher.

My maternal grandmother, Mabel Blake, was a stylish lady who was widowed twice.

Grandma Ethel and Grandpa Ernest Barley ran an orphanage. Grandma Mabel worked there and they not only bonded but my Dad, Vernon Barley, fell in love with my mom, Dixie and the rest is history!

The memory of Grandma Ethel was her hardwork with six kids at home, church or wherever she was taking care of someone constantly. They had a missionary also at their home. They supplied many families with clothes or anything they needed.

She had cancer and was close to dying when my Grandpa prayed if God would heal her he would preach His word.

My grandmother got out of bed the next morning and went door to door telling of her miracle. She felt great and lived a long life. People spoke of that for years.

Grandma Mabel, my maternal grandma was also hardworking with her five children. My Mom was six ears old when her dad died and she was the oldest. Mom worked hard to help out since Grandma had to go to work outside the home. She worked many places but I remember her as a nurse. She loved the beach, walking and reading her Bible.

They both passed away within a few months of each other. Their friendship was so special. Even thought they were different in what happened in their lives, I’m so thankful they had each other. They both loved God and were a huge inspiration in my life.

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Peggy Sue Billings Wooten By: Allen Brown, Devin Brown, Jada Crist and Jamie Brown Mema had a heart of gold. She loved her Grandchildren and her Great Grandchildren more than words can say. She took pride in cooking for her family especially her fresh baked Coconut cakes, Red Velvet cakes, and Pumpkin Pies. Mema could not just make one cake she had to make 2 or 3 at a time.

She thought every Fruit and Vegetable had to be canned, Frozen or dried. She loved giving away her homemade Salsa and Dried Apples. None of her visitors went home empty handed. She loved quilting with her friends and made each of her Grandchildren a homemade quilt. Mema enjoyed her flower garden. She had several different kinds of flowers and Roses. Mema was the family doctor if anything happened to any of us, we always went to Mema for advice.

Alfa Lybolt Crocker Shadduck

from Dr. Nermin J. Ballinger

My grandmother, Alfa Lybolt Crocker Shadduck was born in 1900. Her mother died shortly after Alfa’s birth so she was raised by the numerous aunts and female cousins in her family. She was a shy, humble, prim and proper school teacher with impeccable manners, who taught at a one room school house in the mountains of Pennsylvania. After she married, she did what all ladies of her time did. She quit teaching to become a full-time wife. I was from a different era and I couldn’t think why anyone would stay at home to be a full-time wife. Grandma and Grandpa didn’t have any children of their own and I guess it was Alfa’s calling to adopt a daughter who would later have children of her own. That is why e very summer my mother would drop us off at Grandma’s house for a full week when Grandma could teach us how to be proper young ladies and all the things it took to be a good housewife.Like all ladies of her time, Grandma had her hair done every week at the beauty shop with out fail. She never washed her hair at home and that style 70

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from the beauty shop was meant to last all week.

Mom and Grandma looked forward to this week with great anticipation every summer. We never knew it was coming till Mom told us to pack a small bag to take to Grandma’s house. My sister and I would pack our small Barbie suitcases with all our underwear and undershirts plus a dress. Underwear was very important to Grandma. It could not have been less important to me.

This trip was going to involve my most hated article of clothing—underwear. Grandma’s goal this trip was to buy us a fancy slip. Grandma had more underwear than anyone I knew. She wore so many layers of underwear, she must have had to get up in the wee hours of the morning to start the process of getting dressed. Bras, underpants, girdles, slip and hose with a garter belt would go on before any other clothing no matter what she was wearing or how hot the weather was.

She even had a special slip she wore under her long pants. Perhaps it was a fear of being cold in that one room schoolhouse or the way she was raised.

Maybe she was just a victim of her times. Regardless, we were at odds over this matter. Grandma insisted her granddaughters wold wear big roomy underpants ou could pull up to your underarms and undershirts were also a must no matters hot it was outside. I insisted underwear was an unnecessary evil that was invented to make girls uncomfortable. Grandma bought all of her and our underwear at a small, expensive, full service local store on the main street in her small, quaint city.

On the day we went to get our fancy slips I pointed out to her the 5 and dime store had cheaper stylish bikini underwear and if we were lucky, they probably had those popular string bikinis in neon colors everyone was wearing at our neighborhood pool this year.

Grandma muttered something I couldn’t hear and pushed us into the expensive underwear store as she proudly introduced us to the eager sales lady with the measuring tape. I was told to go into the dressing room and remove my clothes. My sister laughed at the site of my naked body and dared me to go out there to see what would happen.

When my Grandma saw me she

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Alfa Lybolt Crocker Shadduck turned bright red and started stuttering. Totally embarrassed, she grabbed the first package of underwear she could find and there her purse on the counter as she single handedly opened the package and with one arm had pulled up the baggy underwear to my arm pits in a second. We rushed out of the store, slips and underpants in tow and she lifted us both up off the sidewalk, our legs still walking but now in the air.

Not a car or any danger around, this was Grandma’s only way of keeping us safe crossing the street. She was totally flabbergasted and disgusted with me. We didn’t even get to stop for a hamburger at the local fast food place on the way home.

Grandpa was due home for lunch soon and she had to be there to make his lunch for him He must have really liked her lunch because he came home every day at lunchtime for the same thing—a fall eagle sandwich This was his favorite thing and he ate it every day. It consisted of a handful of raw ground beef smashed and charred on each side but still raw in the middle, a thick slice of raw white onion and a big glob of ketchup between two pieces of white bread. I ran upstairs to cry.

After a long nap, Grandma did what she did best and that was to teach us all of the things a good pioneer woman would need to know We would knit scarves and the baby bootiesthat were gifted to all the new babies in her town. We crocheted squares in all different colors to turn into a quilt. We learned to embroider pillow cases and needlepoint canvases that would be turned into footstools Grandpa would make in his wood shop in the garage.

She had a voice like Winnie the Pooh and we loved it when she read stories to us. She made beautiful Barbie doll gowns and dresses for us and sewed us the most beautiful dresses.

Grandpa took us fishing down at the river and we picked Alfa Shadduck continues on page 75

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Mary Ellen Francis Wren Yates and James Henry Yates My Grandma was very special to me. I was named after her. She was always sweet and kind. She tolerated my “ plundering.” I usually found something special. I loved her little embroidered hankies. She once gave me a gold bangle bracelet that I wore everyday for many years. I still have it. I remember that she took me through her home and showed me all kinds of pretty things that were special to her. She had a lot of linen and crocheted dollies.

Grandma was short and a bit overweight. She had dark brown hair, always knotted in a bun. I believe she was a very lovely woman in her youth. I remember her face was so soft and very few wrinkles. Her hands were usually clasped, her fingers were knotted with arthritis. Early memories are of her gathering eggs, working in the garden with her husband Pap. I remember the outdoor house where she did her canning and the foods stored in the cellar. She frequently let me help her by gathering and washing jars. She kept us all away from the big black pot filled with boiling water! There was a smoke house with hams hanging on the rafters. I saw her wring a chicken’s neck one time. That chicken ran headless all thru the yard!

A large persimmon tree grew in the corner of the garden.

I gathered persimmons every year. Your shoes always were messy. One year I put “Bunny “bread sacks on my shoes.

Grandma thought that was the greatest idea. Grandma loved to go to weddings. I got to go with her. One time we drove a long way and we were late for the wedding! Sometimes the weddings were at the church across the street. We sat on the porch and watched all the festivities. Grandma enjoyed the family reunions. Every Spring we went to the Wren reunion.

Food and people were plentiful. My brothers and I always had a good time.

Grandma and Pap enjoyed sitting outside visiting with many relatives. Right beside the patio was the well house. We were not allowed to play near the well.

I recall their home very well. In my eyes it was like a “castle.” I enjoyed playing on the wrap around front porch. There was a parlor, 4 bedrooms, a large curved room off the porch and two small rooms off the hall near the stair steps. That was where Grandma and Pap slept. Grandma had the little room at the very back, Pap’s bed was right outside her door. There was a door in the hallway with steps on the outside going down to the ground.I recall items in the rooms, beds, quilts, metal toys, lovely furniture in the parlor as well as the “curved room.” There was a picture of Pap with his hands by his side.

I always loved that picture. In the basement was a large kitchen. The table was a big table with two benches on each side. I can still see the pie safe and the old ice box. There was an old coal stove that they sat around. I never know a time that a pot of stew beef or pork ribs were not simmering on the back burner. A piece of loaf bread dipped in the greasy 72

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broth was delicious. Right past the stove was a Hoosier cabinet. Grandma gave me 6 depression glass goblets that she had for many years. I still have them. Across from the cabinet was a refrigerator. There was a bathroom near the back door. She kept torn newspaper in the basket. An enclosed sun porch was added around the time I was nine. On the outside wall of the room was a shelf with a spigot and a metal dipper. Pap was able to get a drink of water while working outside. Pap was a tall man with a gentle spirit. I loved him very much. He always let me pick his pansies. He grew those big lavender dahlias. He would take us, myself and my brothers, to the lake. Grandma went with us. I remember Richard loved to go fishing. We all learned to skip stones at the lake. Pap worked at Wennonah Mill.

They went to Trinity Methodist Church. Gerald has told me how Pap was very involved in the church, Sunday school superintendent. Daddy always took us to Grandmas. I recall many evenings we would get to their home after they had “closed up.” You would find Pap and Grandma upstairs watching the news or wrestling. Grandma was very animated!

Wrestling was real! Neither of them believed the spaceship went to the moon, just “out in the desert somewhere.” After Pap died Grandma stayed in a chair on the sun porch. Uncle Vestal and Grandaddy checked on her everyday. She kept a picture of Richard on her chair. Richard was my brother that had died in a car accident.

I always felt loved by Grandma and Pap. We saw them all the time, every day in the summer and most weekends. My memories of them are all very happy and give me a sense of security.

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Vicy Wooten Key I am very fortunate to have had two grandmothers that provided memories that I cherish to this day. My paternal grandmother, Vicy Wooten Key, was from the Wooten clan of Forbush Road in East Bend. The love in that large family continues today and was demonstrated in everything that Grandma Key did.

Known for her crocheting hobby, from doilies to blankets, I don’t know of a single family member that was not gifted with one of her creations. And even after arthritis struck, her hands were always busy, and when not crocheting, you would see a find-a-word puzzle book in her hand, keeping her mind

sharp until her death.

Surprisingly too, only those close to her know that she was a diehard Atlanta Braves fan, tuned to the tv every time they played! There was a competitive streak in her too that came out each Christmas when she and her siblings raced each other to see who had the first amaryllis to bloom!

Her siblings were dear to her, and if you ever tried to call and found the phone busy, you can guarantee that it was also busy at the number of one of her siblings, what we lovingly called the Wooten hotline!

Mary Cockerham Baity My maternal grandmother Mary Cockerham Baity was the canning and freezing queen, anything that came from her garden was processed for future use. Upon her death, our family had three freezers and a basement full of canned foods to choose from! I believe this came from the loss of her mother when she was young, and her assuming the role of caregiver for her younger siblings before her father remarried. What a cook she was—and for those of us who were trying to learn from her, it was difficult because she never measured anything! A pinch here, a dab there, and homemade biscuits that

came out perfect every time! Mammaw was a tobacco farmer as well, and by the time she put up her hoe for the last time, the corners were no longer in their original shape, the edges so rounded from chopping out weeds that the metal of the hoe was a fraction of its original size. While I can write so much more, one last thought brings a little laughter: when you visited you always left with dishes of food for your lunch or dinner the next day, but to get that food you had to dare open the refrigerator and dodge whatever fell out on top of you due to it being so packed with food for the taking! from Dana Hutchens

Baba My Ukrainian grandmother, or Baba as we referred to her as, was a remarkable woman. I still remember her perfectly coiffed hair and clothes, her smile and her love with an enduring memory.

Born in the Ukraine during the 1930's, she and her brother were orphaned during World War II. All her elder relatives, died of starvation during Holodomor. The German Nazis burned all the fertile fields of food, killing nearly everyone. It was said that the children survived because of the sacrifices of the Village adults. The children were chosen to eat, while the elders chose to starve.

Baba was rounded up by the Nazis at age fourteen, and was separated by her only brother and taken to Germany to a work camp. It was there she met her future husband and together, they hatched a plan to leave for the United States as soon as they could, if they survived the camp and war. There

was nothing left for them in their homeland since there was no family left for them to go back to. Additionally, their tiny villages were burned to dust.

Later, she did escape with her husband to New York and began a family of their own.

Growing up, I never knew all that she went through.

Somehow, she kept it a secret from all of us grandchildren. I wish I had known. I found out only when her Alzheimer's brought back fearful memories for her. It was then when things were finally explained to me.

I always cherish the memory of my grandmother and am amazed at all she went through when she was a child. All she ever wanted for her family was to have a normal life. from Luba Havraniak

Dear Barbara my name is Mark Hoots. I came across this feature in your magazine. I know that the deadline has passed for submitting entries. My wife had taken the time to write her memories down on a sheet of paper, however I didn't know about till I was going through her papers. You see Sandra had a stroke and is in ICU. I don't think she would have taken the time out to write her Grandma memories if she hadn't intended to send them in to you.

Signed Her Loving Husband of 30 years, Mark. I will tell of her Grandma memories' below.

I was fortunate to have 2 loving grandmas during my "growing up years". My Grandmother Fulton was an old timey cook with bread & desserts being her specialty. Her 3 layer coconut cake (served at Christmas). A favorite memory with her would be when she'd be making pies. I loved watching her fix the lattice weave on top, and if there was any 74

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I was trying to figure out what to write about my grandmother, and with so many stories I thought it was best to put it into a poem…

“Barbara Sue, I love you…”

Dear my dear, dear Granny, Your food has brought me quite a big fanny.

Tenderloin and gravy, your Hershey chocolate cake, We all love your food, and you know how to bake.

I’ve never met someone, who knows just so well, That there is no place like home, those words ring like a bell.

Oh meeee, times a changing, and I love you too,

GET OFF OF THAT MOWER AND COME EAT THIS FOOD! These are some words, you say to us guys We listen, we laugh, we understand why.

Me, Chris, Chad and Jack, Emma Stu and Andrew, We know that you care, but you should know too.

We love YOU galore, YOU make OUR lives whole Why think that you bother us, you know it aint so.

Whatever you need, we will always be there, Cause you are the one that taught us to care.

Barbara Sue and Jordan

From reading us books, to gardening skills, To you and Pa cheering us on at Yville.

I remember so clearly, that first bottom bleacher, Looking over at y’all, my favorite two teachers.

You taught us to love, and believe in tooth fairies, And how to eat frosted cheerios with frozen strawberries.

I know it’s been hard, as times flying by, Missing the days, you could play with us guys.

Having those pups, Hillary and Tipper, To squashing those blue, yet devilish lizards There is so much more I could talk about here but I’ll leave you with this, hope you don’t shed a tear I love you granny, with all of my heart That love doesn’t end, but it does have a start You gave it to me when I was a kid Your love boiled over like a pot with no lid You helped me believe that I can be better Then anyone has, or was, or is ever I love you granny, and if I can’t see you today Just make us some food, We’ll see you Sunday

leftover dough, she'd let me make a very small pie, from the trimmings.

My Grandmother Ingram was one of the happiest people I've ever known.

Mother to 9 children, she loved being around people. I spent many days and occasional nights staying with her while my parents worked. We'd play house while watching great shows like Captain Kangaroo, and The Beverly Hillbillies.

P.S. Sandra always loved to play "guess what it is" in your magazine. .

Alfa Shadduck continued from page 71 Queen Anne’s Lace flowers to bring to Grandma and she showed us how to dye the white lacy flowers and make colorful bouquets we would arrange in vases. She would show us how to bake cookies and make dinner.

Grandma must have had a great fear of drowning because a bath meant no more than two inches of lukewarm water in the tub and a good scrub with a rough wash loth She would keep us safe and no harm would come to use on her watch.

My circumstances would change later in my life long after Grandma had passed. For as much as I complained about all things related to Grandma and her lifestyle, I admire my Grandma for al of the things and skills she passed down to us. I still wish I would have spent more time with her, maybe just to ask her a little bit more of her life growing up and her past. It isn’t till someone is gone we realize the impact they made on our one and the sorrow and sadness we will feel when we reach for the phone to say, “Hi, Grandma, can I come over? I want to knit a pair of booties for a friend’s baby shower and I need you to teach me how to finish them."

July/Aug ust 2021

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Mary Bohlen

The David Allen Iron Forge; Collecting its History, One Piece at a Time WRITER / Mary Bohlen

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Searching for clues to the old Allen Iron Forge that was near the library in Elkin has become a passion for Doug Mitchell and his grandson Gabe. Donned in waders with canvas pouches slung over their shoulders the two have become, what they call “slaggers;” combing the edges and bottom of Big Elkin Creek rescuing history, one piece at time.

These history buffs have been finding clumps of slag, left over remnants of David Allen's 18th century iron forge, over the past months. To date they have collected an estimated 150 pounds, comprised of hundreds of slag pieces from the creek. “The slag tells the story of our early settlement,” Doug says. “It brings to focus a fascinating part of this area that has been unknown, neglected or forgotten.”

Doug said he would never have imagined finding this kind of treasure. “When one of the big hurricanes came through last Fall the water coming down this creek was massive, churning and roaring over the falls behind the library. I remembered thinking that when the waters subsided Gabe and I should go down to the creek banks and poke around to see if we could find anything the storm waters might have uncovered. Looking for any old relics, old glass, pottery shards or a musket ball, is one of my hobbies. It’s a treasure hunt, although what you may find is not worth any money. It’s the fun of finding something from bygone days and a great way to spend time with my grandson."

“One day after work Gabe and I headed to the creek just looking. We found two pieces of something that looked like rocks but I knew there was something different about them. I had heard rumors that there had been an old 18th century forge here and a gristmill in the 1840's but didn’t know much more. Looking at what was in my hand, I started thinking about the forge and wondering if this might be slag. I was pretty sure it was.”

A post on Facebook generated some comments. All agreed it must be slag from the old iron works forge. Instantly connections were being made with some local folks that were also interested in the historical iron works.

Doug and Gabe were jubilant! This meant the forge, which has not been pin pointed in years and years, must be very close to this location.

Curiosity got the best of him, which prompted Doug to dig for more answers and delve into historical records, deeds and maps. With the able help of Bill Blackley and historian Jason Duncan, the puzzle was coming together.

When David Allen's Iron Works was established, all the land on both sides of the Yadkin River was in Surry County as Yadkin and Wilkes counties had not yet been founded. Surry county court records provided land deeds that proved Allen’s land was along Big Elkin Creek. Maps show numerous roads that came into Allen’s settlement from Salem, Iredell, Hamptonville and Rockford. What is now Jonesville was a hub of commerce. Moravian records state that when the fifth house was being built in Salem the lumber was from Allen’s Sawmill and was taken by barge down the Yadkin River to a landing place near the Moravian communities.

It is believed that David Allen’s Iron Works provided not only raw iron, but also metalwares to both farmers and soldiers alike. So important was David Allen and his men that, during the Revolutionary War, he and up to 12 men working the forge were exempt from military service because of their supplying goods for the war efforts.

“We don’t know why David Allen came to this particular location or how he found out about iron ore in the rocks here.

It was an ideal place in a wilderness setting with an abundant supply of virgin forests. These forests supplied his operation with charcoal for smelting the iron ore and lumber for building.

There were rocks and stones aplenty for building the furnace

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and damming the creek and an endless supply of Limonite for smelting into iron," Doug said.

After opening his sawmill and iron works there would have been other businesses established in the area. A tavern or two, blacksmiths, stables or liveries, stores or trading posts, ferries and log dwellings would have soon appeared on both sides of the Yadkin River. As it grew the area would be known as Allen's Settlement .

The iron ore had to be heated to a temperature of over 2800 degrees to form a liquid and separate the impurities. That waste, or dross, that is separated from the iron ore is called slag and is what Doug and Gabe have been collecting. It is the evidence that there was a forge close by. No one knows what happened to the iron furnace but Doug speculates that a flood may have caused it to fall or crumble into the creek and that over the years much of it may have been washed away and forgotten.

Interested individuals and families have made donations to erect a historical sign on the west side of the Big Elkin Creek marking the spot near the historic forge. It will be prominently placed along the Overmountain Victory National Historic Trail (opposite the Library) and will include historic maps and pictures.

Doug and Gabe have had so much fun together searching the creek, now two more of the grandsons have joined in the “slagging.”

The history bug has bitten and that makes Doug Mitchell very pleased.

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SURRY COUNTY GENEALOGICAL ASSOCIATION CELEBRATES THEIR 40TH WRITER / Cindy Martin

Officers President – Esther Johnson Recording secretary – Don Edmonds Corresponding secretary – David Hawkins Treasurer – David Hawkins Librarian – Jancie Poplin Books/Treasurer – Donna Edwards Program Chairman – Esther Johnson Web Master – Cheryl Mosley Quarterly Journal Committee – Wilma Hiatt, Chairman Esther Johnson Cheryl Mosley Teresa Smith Ann Stewart On August 21, 2021, Surry County will be celebrating its 250th Anniversary in Dobson, NC, from 10 A.M. to 4 P.M. The SCGA is participating and invites everyone to come and check out their booth.

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When it comes to finding their roots, the Surry County Genealogical Association (SCGA) knows no bounds. Unable to meet live-and-in-person due to COVID restrictions, the members met virtually on Zoom in May to commemorate four decades of preserving the past for future generations.

While fellow historian Don Edmonds manned the photo presentation, Esther Draughn Johnson, President and long-time member related how back in 1981, Carlos Paul Surratt, Evening Dean at Surry Community College and local history instructor, was enthused by teaching a genealogy class and suggested forming a genealogy research group. The rest, as they say, is history. Or, some might say “family history.”

“We began 40 years ago with nothing but dreams,” Esther said. “All we had was a small bookcase of materials at the library.”

From those humble beginnings, the SCGA has researched and recorded family histories and church records as well as photographed and documented approximately five hundred cemeteries in Surry County. They compiled and published Volumes I and II of the Surry County Heritage books, and The Church History Book, a book devoted to churches in the area.

Also, the group penned a book titled “Images of America,” which contains a short history of the fifteen townships of Surry County. Finally, the SCGA continues to send out quarterly Surry County Genealogical Association Journals to its members every year.

Surry County Community College dubbed a room on their Dobson campus, the Heritage Room, which became the home base for the SCGA. Housed in what is now known as the Carlos P. Surratt Genealogy room, are family histories, state and local records, local and national newsletters, census records, maps, and many other materials that may be of interest to those climbing their family tree.

The association hosts and attends Swap Meets where folks from all over share their stories and search for information about their families. Each year Esther teaches a beginners’ genealogy course at the Mount Airy Museum of Regional History to help individuals get started on their genealogy journey.

Occasionally meetings are held off-site at locations like the Westfield Friends Church to do research and take photographs of the church and cemetery or the Register of Deeds Office in Dobson. The SCGA secures guest speakers to educate them on a multitude of topics, such as DNA testing or how industry brought settlers to the area.

Attending meetings is FREE. The SCGA meets once a month at 7:00 p.m. Please visit their website at surrygenealogy.wordpress.com, follow them on Facebook at Surry County NC Genealogical Assn. formed in 1981 or contact Esther Johnson, SCGA President, at epdj1@triad.rr.com for additional information. If you would like to become a member, dues for individuals are $20 and family memberships are $25.

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Books EVEN AS WE BREATHE Reviewed by: Cindy Martin

Already receiving rave reviews, Annette Saunooke Clapsaddle’s debut historical novel set during WWII chronicles the story of nineteen-year-old Cowney Sequoyah who longs to escape his hometown in Cherokee, North Carolina. In this dual- perspective timeline, it is the voice of Cowney Sequoyah, the old man, who draws into this unique tale of love, betrayal, loss, and suspense, as we hear the young Cowney recount the events of the summer of 1942.

When he and his Cherokee crush, Essie Stamper, accept positions at Asheville’s posh hotel, Grove Park Inn and Resort, both dream of escaping poverty and family expectations and seeking a bright future. The second world war is raging and foreign diplomats and their families are being “housed” there requiring extra staff to secure the grounds and care for the guests. When a young child of one of the ambassadors goes missing, Cowney is the lead suspect. Betrayed by the one he loves most, his discovery of a mysterious bone on the grounds combined with false statements from one of the officers seems to seal Cowney’s fate. The author keeps us on the edge of our seats as secrets and complicated truths are revealed. Her use of sensory details and her meticulous descriptions capture the setting and characters perfectly.

Publisher’s Weekly called the book “a lush debut,” and “an astounding addition to WWII and Native American Literature” when it came out last September. However, the review Clapsaddle treasures the most came from one of her students. “People just don’t write about people like us,” he said.

She was near tears in an NPR interview when she said, “For me, that’s what I set out to do, give my students a story.” This book is a must read.

More than a cookbook, Mary journals 35 years of colonial cooking on the hearth and campfire. She explores the world of Rebecca Boone showing admiration of women on the frontier. Mary has included period receipts used at the hearth.

Color photos. Part of the Food of the American South Series.

Purchase at Wilkes Heritage Museum, Wilkesboro, Mercer University and Amazon.

An enrolled member of the Eastern Band of Cherokee Indians, Annette Saunooke Clapsaddle lives in Qualla, NC, with her husband, Evan, and sons Ross and Charlie. She holds degrees from Yale University and the College of William and Mary. After serving as executive director of the Cherokee Preservation Foundation, Annette returned to teaching at Swain County High School.

Even As We Breathe is available for purchase at A Touch of Grace Boutique in Sparta and Chapters Bookshop in Galax, Virginia, as well as online and at other independent book stores. Books are also available for check-out in all branches of the Northwest Regional Library System.

On September 23rd at 2 p, Annette Saunooke Clapsaddle will be a featured speaker at the Alleghany County Library in Sparta, North Carolina.

This event is free and open to the public.

July/Aug ust 2021

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Books A Literate South: Reading Before Emancipation (A review of Beth Barton Schweiger’s, “A Literate South: Reading before Emancipation.” Yale University Press, 2019.

Dr. Schweiger is a former professor of history at the University of Arkansas The reviewer is curator of the Yadkin Valley Museum, Inc.)

REVIEWER / CHARLES GRAY MATHIS

This volume may be the most important book ever published about reading and writing during pre-civil war years in the Yadkin Valley—and along the New River Plateau of the Blue Ridge Mountains of Virginia, especially in Carroll County.

The author supplies captivating answers to what it was like to become educated before the Civil War—when the goal for most people was simply to learn to read, write and do arithmetic. Grammar was rarely taught, except in schools like the Jonesville Academy, of which there were few. The author’s commentary is intertwined with details from the diaries of two sisters who lived in Carroll County, Virginia, and two North Carolina sisters who grew up in the Providence community near Boonville in what is now Yadkin County, then Surry. The sisters kept meticulous diaries. The Virginia sisters, Amanda and Betsy Cooley, wrote about things going on in their lives and did it in exquisite detail.

The North Carolina sisters, Jennie and Anne Speer, preferred writing beautifully about the subline and were not overly concerned with everyday happenings. Jennie and Ann Speer wanted to learn more than just reading, writing and arithmetic. So, they enrolled in the Jonesville Academy, then an outstanding Methodist school.

The Jonesville Academy is said to be the “daughter” of the first Methodist school In America, Cokesbury School, started by Bishop Francis Asbury in the 84

1790s on land provided by Hardy Jones who then owned a 2,000-acre plantation on the Yadkin River near where Bermuda Run is now. Cokesbury School failed after about ten years. Hardy Jones and his son-in-law, James Parks, who had been principal at Cokesbury, started the Jonesville Academy.

In the 1840s, the Speer sisters were taught at the Jonesville Academy by Brantley York, then a well-known itinerant Methodist preacher, lecturer, and author of grammar books. (In 1838, York organized a school called Union Institute, which over the years grew into Trinity College and eventually Duke University.)

York’s autobiography was one of Dr. Schweiger’s sources. Some of his words are blended with those of the diarists in the author’s commentary, which is not only about education but also about print, hymns, spiritual songs, stories, almanacs, novels, periodicals, and doctrines. Especially interesting is the author’s essay, “The Rhetoric of Consumption.” In those days, consumption was a mysterious disease that was the number-one killer in America. It hastened the deaths of three of the sisters, Jennie and Ann Speer and Amanda Cooley, all of whom died by early 1858, still young.

Before emancipation, Dr. Schweiger points out, the difference between grammar and rhetoric was clear: “grammar taught correct expression; rhetoric trained students in the art of refined speech and writing…rhetoric was for those who attended academies or col-

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leges; few people, if any, ever studied it on their own.” In her epilogue, Dr. Schweiger states that what preserved the contribution of the Speers and Cooley’s was “handwriting, not print,” adding: “No machine can reproduce this richness.” This makes me wonder what richness will be left by our present generation 100 years from now, when our many memories contained on computers and smart phones are long deleted. Will they all be lost in cyberspace?

“A Literate South: Reading before Emancipation” is not without errors that better proofreading could have prevented, namely the placing of Center Methodist Church in Iredell County instead of Surry, now Yadkin; indicating that Brantley York grew up in the Blue Ridge; and crediting Rutherford County with Union Institute rather than Randolph. Nevertheless, Dr. Schweiger’s accomplishment is so well researched and documented and beautifully written that it stands alone, certainly in the Yadkin Valley and the New River Plateau— when it comes to revealing what reading, writing, arithmetic, grammar and rhetoric was all about “before emancipation.” This volume is worthy of being nominated for a Pulitzer Prize.

Eden Hamby...

Home grown and in love with history!

WRITER / Mary Bohlen Ya d k i n • Va l l e y

PEOPLE Eden Hamby is the new Volunteer and Special Events Coordinator at the Wilkes Heritage Museum. With her love of history and her educational background, she’s a perfect fit for the job. You should stop by and meet her.

Her family roots run deep in Wilkes County going back to the Revolutionary Era—Hambys, Mintons, Grants and Churches. Eden says she spent a lot of time with her grandparents when she was young. “My Paw Paw Hamby taught me how to split wood, how to cook on a wood stove and make buckwheat pancakes, how to find and pick Branch lettuce from the creek. Maw Maw (Mary Minton Hamby) was my best friend in the whole world. We did everything together. Maw Maw didn’t have any girls, just boys, and she always wanted a daughter. When we went out places people thought I was her little girl.”

She would feel amiss if she did not mention her great Grandma Dottie Hamby.

“She was a Church and we think her family goes back to Yankee John Church who fought in the American Revolution. I learned so much from her. She was my personal connection to real Southern Appalachian life.”

Grandma Dottie called Eden “Edie” because she never knew anyone called Eden. So, Edie it was. This grandma had a hard life, lived in the Maple Springs area and raised eight children. She never met a stranger. “Every time I went to her house she’d say have you eaten anything? You want something to eat? Always wanted to give you some food. She had a million grand kids but she made you feel like you were the only one. Grandma always had a garden and canned what she grew even in her nineties. She loved to bake and always used lard. She had a very distinct mountain speech and was a picture of Appalachian life. I learned how they lived and to be kind to people even though you had hard times in your own life.

Grandma Dottie was my personal connection to Southern Appalachia.” All of these experiences helped mold and shape Eden’s ties to family and tradition.

Then in the fourth grade Eden attended a summer day camp at a living history museum. “They had farm animals there. People wore old fashion clothes which really made an impression. They taught us how to dip candles and write with a quill pen. I loved it.”

By the time Eden was in high school she knew what she wanted to, one day, teach history at the college level. She did very well in her studies attending early college at Surry Community College earning her Associate of Arts degree. Afterwards she transferred to Salem College at the campus of Old Salem where she received her degree in History. This was just what Eden wanted. She loved the peaceful grounds, the old buildings and the fact it was an all-female institution. It was a place women could excel.

Today Eden is at another historic place, Wilkes Heritage Museum and she loves it, too. Recently she was promoted from her part-time job to her current position.

Eden is responsible for recruiting, training and scheduling volunteers at the Museum. In addition, she organizes special events, manages the Museum gift shop, takes care of social media, assists with creation and design of exhibits, offers public programs and presentations off site.

Eden says, “Learning about your personal history gives context to your identity.

I like learning about other people and other cultures. I think it helps you understand and appreciate people. My dream is to one day continue my education and become a History professor, ideally teaching Southern History or Appalachian Studies and then I will have come full circle.”

If you interested in becoming a volunteer at Wilkes Heritage Museum contact Eden at 336-667-3171 or marketingwhm@wilkes.net July/Aug ust 2021

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Patients with headaches also commonly complain of neck pain. This relationship is the rule, not the exception and therefore, treatment for headaches must include treatment of the neck to achieve optimum results. The term “cervicogenic headaches” has been an longtime accepted term because of the intimate connection between the neck and head. there are many anatomical reasons why neck problems result in headaches: • The first 3 nerves exiting the spine in the upper neck go directly into the head penetrating the muscles at the top of the neck, near the attachments to the skull. Any excess pressure on these nerves by the muscles or spinal joints will result in irritation and subsequent pain.

• Problems located in the upper neck will often result in pain radiating up from the base of the skull/upper neck over the top of the skull to the eyes and/or face.

• Injury anywhere in the neck can result in spasm and pain in these large muscle groups.

• Other interconnections between the 2nd cervical nerve and trigeminal/5th cranial nerve include communication with the 7th cranial/facial nerve, the 9th cranial/glassopharyngeal nerve, and the 10th cranial/vagus nerve. These connections can affect facial muscle strength/movements, taste, tongue and throat movements and stomach complaints such as nausea from these 3 cranial nerve interconnections, respectively.

When patients seek treatment for headaches, a thorough examination of the neck, upper back and cranial nerves is routinely performed for the above reasons.

It is common to find upper cervical movement and vertebral alignment problems present in patients complaining of headaches. Tender points located between the shoulder blades, along the upper shoulders, on the sides of the neck and at the base of the skull are commonly found. Pain often radiates from the tender point over the top of the skull when pressure is applied in the upper neck/base of the skull area. Tenderness on the sides of the head, in the temples, over the eyes, and near the jaw joint are also common. Traction or pulling the head to stretch the neck is often quite pain relieving and is often performed as part of the chiropractic visit. It can be applied at home with the use of a home cervical traction unit. Chiropractic adjustments applied to the fixated or misaligned vertebra in the upper neck often brings very satisfying relief to the headache sufferer. Exercises that promote movement in the neck, as well as strengthening exercises, are helpful in both reducing headache pain and in preventing occurrences, especially with stress or tension headaches.

Since neck pain and headaches are one of the most common complaints presented to the chiropractic physician, pleas ask for more information about this if you or a love one is suffering. It’s one of the most significant acts of kindness you can give to those you care about.

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Office Hours: Monday 8-12 & 2-6 • Tuesday 9-12 Wednesday 8-12 & 2-6 • Thursday 9-12 & 2-6

If you or someone you know suffers from headaches, neck, back, arm, wrist or leg pain, please let them know we would be happy to help them!

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Managing STRESS WRITER Jessica O. Wall, MPH

Assistant Director, Yadkin County Human Services Agency Medical Clinic and Wic jwall@yadkincountync.gov 336.849.7588

We increasingly have things in our life that require our time and attention.

Over time, these things can cause stress and worry. If we are not careful, our routine stress and worry can compound over time and become a real mental health concern. And our mental health is very closely related to our physical health, as we can see that stress, worry or exhaustion can cause issues like high blood pressure or heart disease, appetite issues, lack of sleep. These issues can then cause more concern, creating a potentially never ending cycle!

There are actually two types of stress, good and bad. “Good” stress is referred to as eustress and the “bad” stress is called distress. Eustress is when our body has a psychological and physiological response to things that make us happy or excited or we find pleasant.

According to www.HealthLine.com, “eustress can result in positive feelings of contentment, inspiration, motivation, and flow.

Psychologically, eustress helps us build our self-efficacy, autonomy, and resilience. Physically, eustress helps us build our body (e.g., through completing a challenging workout)”. In contract, distress are those things that someone perceives as negative and can have a detrimental effect on a person psychologically and physiologically. In an April 90

2019 article, the Mayo Clinic stated, “stress symptoms can affect your body, your thoughts and feelings, and your behavior. Being able to recognize common stress symptoms can help you manage them”. Unmanaged stress and have effects on your body, mood and behavior.

If you are experiencing a lot of stress that you are leaving un-checked, you

may see more headaches, muscle tension or pain, have new gastrointestinal issues or be more tried than normal. You may feel restless or have anxiety. Or you may lack motivation or have moments where you feel overwhelmed. You or others may notice that you are more irritable or sad more often. Stress can cause you to change your eating habits by under or over eating. You may pick up other

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habits like tobacco use or alcohol or drug use. You may also stop doing the things you once enjoyed like spending time with friends and family or participating in hobbies.

If you are experiencing stress, remember that you are not alone. Having stress in our lives is common and unavoidable. The main point is to learn to recognize what is a negative stressor and how to deal with those emotional and physical effects they produce. You may need to learn how to prioritize the time and relationships in your life. Put more time and focus into the things that bring you joy. If you are seeing that stress is starting to have a negative effect, try to add more outlets an opportunities for good stress. Some of these may include: spending time with family and friends, getting some physical activity, finding ways to laugh, making time for hobbies like reading, cooking, or crafts.

You may find that yoga or meditation is a good way to deal with stress.

It’s also important to know when your stress and the effects have gotten so bad that you can’t address them on your own. If you can’t pinpoint the cause of your stress or the steps you are taking aren’t working, then it may be time to seek the assistance of a profes-

sional. Your primary care doctor can help guide you through finding the proper help. A mental health professional can help you identify the things that are causing your stress and ways to cope with them. That may through any combination of therapy and medications. The Mayo Clinic also makes this important point, “get emergency help immediately if you have chest pain, especially if you also have shortness of breath, jaw or back pain, pain radiating into your shoulder and arm, sweating, dizziness, or nausea. These may be warning signs of a heart attack and not simply stress symptoms”.

My final advice would be to extend grace. Extend grace to others but also to yourself. We never know what someone else is going through. Learn how to recognize things going on with yourself and seek and be willing to receive help.

And recognize when others around you may need more support and care. We are all in this together, so we need to learn to give each other space as well as lean on each other in times of stress.

July/Aug ust 2021

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Why Am I Burping So Much?

Causes and Remedies for Excessive Belching WRITER Kimberly Blaker

Belching, or burping, is a bodily process that helps expel a build-up of gas from the digestive system. Some people view it as rude or embarrassing, while others find it amusing. Some even consider it a show of appreciation for good food or drink. Regardless of your personal take on burping, it's a normal, healthy function, all of us do an average of three to six times after each meal.

Still, if you find yourself burping excessively, it may cause you concern. A variety of causes of gas buildup can lead to the need to belch. Even though excessive burping may be frustrating, it's most often a result of lifestyle factors that can easily be remedied.

Swallowing extra air One of the most common causes of excessive burping is taking too much air into your digestive system. The excess air must then be expelled. There are several possible causes of swallowing more air than your stomach can handle. These include loose dentures, hiccups, eating or drinking too quickly, using a straw, smoking, chewing gum, sucking on hard candies, and talking while eating.

Remedy: Pay attention to what you were doing before the burping started. Take notes to look for a pattern, and see if decreasing the behavior resolves it. Also, take your time when eating and drinking at meals, and consider going for a short walk afterward to help move the gas through your system.

Eating gassy foods or drinks

Even though excessive burping may be frustrating, it's most often a result of lifestyle factors that can easily be remedied.

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Some foods are harder for your body to digest because of their high levels of starch, sugar, or fiber. Consuming these can cause a buildup of gas in your digestive system.

Some of the most common gas-inducing foods include: beans broccoli cabbage lentils onions dairy peas bananas raisins whole wheat bread Carbonated drinks, like soda and beer, release carbon dioxide bubbles into your system. So these also can increase belching. A side effect of some medications is burping as well.

Remedy: Keep a food diary to track everything you eat, along with the frequency and timing of your burps. This way, you can see any patterns between foods you're eating and the need to release trapped gas. Then reduce or eliminate your consumption of gas-producing foods and drinks.

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Digestive issues Because burping is the release of gas out of your mouth from your digestive system, digestive issues are often the cause.

Some of the most common associated problems are: Acid Reflux or GERD: Stomach acid rises back toward the esophagus and causes heartburn. This leads to an increase in swallowing and the potential for air to be taken in. Over the counter medications are available to treat it, though some of these also cause burping.

Hiatal hernia: This type of hernia involves part of the upper stomach pushing through an opening in the diaphragm. Hiatal hernias are relatively common after the age of 50, most often causing no symptoms. Hence, people are unaware of the hernia. When the hernia causes burping, lifestyle changes, and medication usually resolve the symptom. Only rarely is surgery required for a hiatal hernia.

Lactose intolerance: This is an inability for the body to digest lactose in milk that results in bloating, diarrhea, and abdominal cramps, which lead to burping. Avoidance of dairy products is the easiest way to prevent symptoms.

Peptic ulcers: These are sores on the lining of the stomach, esophagus, and intestines caused by H. pylori bacteria (Helicobacter pylori) or irritation from pain relievers. The increase in acid that eats away at the lining can cause excess gas and belching. Ulcers may heal on their own with lifestyle changes

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like avoiding alcohol, controlling stress, eating a healthy diet, avoiding milk, and reducing the use of pain relievers. Some medications can treat ulcers or reduce stomach acid irritation.

Irritable bowel syndrome: Also known as IBS, this is a disorder affecting the large intestine resulting in digestive issues including gas and bloating that can lead to burping. IBS is a chronic condition and requires long term management of diet, lifestyle, stress and possibly the use of medication.

Fructose malabsorption: This is when the body is unable to process foods or drinks containing fructose, leading to increased gas production or bloating. To resolve it, read labels and eliminate anything containing fructose from your diet.

Remedy: In these cases, burping is a symptom of a more significant problem. By addressing the underlying cause with medication or altering your diet under the guidance of a medical professional, you should experience a reduction in gas production.

When dealing with excessive belching, remember generally, it's temporary, harmless, and can quickly be dealt with by making minor changes in your lifestyle. But if an increase in belching continues for more than a couple weeks, is accompanied by other symptoms like severe abdominal pain or affects your quality of life, contact your doctor. It's best to make sure nothing more serious is going on with your body that's causing your burping.

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weekends@yadkinvalleymagazine.com

Budbreak Wine and Craft Beer Festival As we all know, last year’s Budbreak had to be cancelled. This year, a roll back in timing and now the event is making up for lost time showcasing an impressive list of wineries and craft brewers.

Mount Airy’s celebration of top N.C. wineries and craft beer producers and The Rotary Club of Mount Airy presents Budbreak Wine and Craft Beer Festival on August 28 from noon to 6p, in downtown on Mount Airy’s Main Street.

But first things first. Thanks to all the 2021 sponsors: Allegacy Federal Credit Union, Eagle Carports, Fish Hippie, Hodges Realty, Surrey Bank and Herrera Vineyards for helping make the 2021 Budbreak Festival possible for all of us to enjoy.

You’ll find a full list of sponsors at www.budbreakfestival.com B-Dazzle Productions will start the music. Then we’ll welcome live music with Will Jones, singer-songwriter and his band. They have performed across the Southern U.S. with stars such as Tracy Lawrence, Sierra Hull, Sarah Jarosz, Chris Thile, Johnny Cash, Osborne Bros., Ralph Stanley, Ben Haggard and many more.

Admission to Budbreak is a great deal, only $20 in advance. Tickets at the gate are $25. General admission with NO tasting is $5. Kids 12 and under are FREE with a paying adult.

Locally advance tickets are available online and at Hampton Inn, Old North State Winery and Webb Interiors. Speaking of the Hampton Inn it’s offering a special festival package: 336-783-6282 or 800-565-5249. Ticket information is online at budbreakfestival.com. (a great resource for attending the festival) There too you will find a link to the Hampton Inn.

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Will Jones, singer­songwriter

You’re going to need a valid photo ID proving you are 21 or older to purchase a tasting ticket. Wristbands and your free commemorative wine glass will available at the gate.

No need to carry your wine purchases. Storage is available, that makes for a handy one stop pickup, as you leave the festival.

Remember NO PETS / NO COOLERS! Check on the Grand Pup Resort Hotel and Spa for a great place to house your pup during Budbreak.

When hunger strikes, food vendors and local eateries can help: 13 Bones, ribs, steaks and seafood plus on Main Street: The Loaded Goat, MI Casa on Main, Old North State Winery, Leon’s Burger Express, Mam’s Eatery, Barney’s Cafe, Walker’s Soda Shop, Snappy Lunch, Miss Angels, Kazoku Sushi and So Ho Bar & Grill.

In addition to wonderful food and great music, you’ll find many returning winery favorites like Shelton Vineyards, Sanders Ridge, Round Peak, Old North State, Surry Cellars and Skull Camp Brewing.

There are new entries too. Hidden Valley Vineyards, Catawba Farms, Fourth Street Brewing and Midsummer Brewing.

Remember the proceeds from the festival will benefit numerous local and international charity organizations supported by the Rotary Club of Mount Airy. Sounds like a perfect way to spend a Saturday afternoon!

Budbreak Wine and Beer Festival Saturday, August 28 noon to 6p 400 Block, Main Street, Mount Airy www.budbreakfestival.com July/Aug ust 2021

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Wendi & Zack cruising High Rock Lake

High Rock Lake

WRITER & PHOTOGRAPHER Wendi Hartup

We are so lucky to have wonderful neighbors, even if we're not close friends with all of them. I'm always so surprised when I meet people that have never talked to their neighbors or wouldn't dream of asking them to borrow something. When I first moved in my neighbors across the street brought over some delicious food.

I've taken them some food too, however, I'm not as good of a cook. But I have loaned them tools and we've helped each other out. I met some other neighbors just from walking my dog around the block and meeting other dog owners.

When Zach was little we used to walk around the block and talked to just about anyone that was outside. He used to say it was 'walk and talk' time. Really it was me having to talk until he felt confident enough to share his love of sharks. When we walked the dog he'd say the dogs were leaving email messages to each other so we should be patient. Makes sense as many of the dogs did mark mailboxes. As he's grown older I don't always have to start the conversation but we also know quite a lot of our neighbors that have been around his whole life. Some are just like family where we regularly get together for pumpkin carving, fireside chats and lots of laughter. Some he used to give them their mail or they would bring over things for him after their kids had outgrown them. While others we had to stop so he could watch them ride their lawnmower because lawnmowers were fascinating to his young mind. So there we would sit on the curb and just watch.

If you've been reading my articles for a while now, you know that my son and I love water. Creeks, rivers, the ocean, lakes, the hose, slip and slides, splashing in puddles... yep just about any kind of water is fun to play in and around for us. We have some friends down the street who love the water. We've gone tubing and camping together. They got us to join a swim team last year during Covid. We only

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competed against each other but it was so much fun. They even got a boat to one day soon take people out on fishing trips for a business. Right now it is more word of mouth for occasional trips. Recently we got to take a ride with them on High Rock Lake.

Most people know that High Rock Lake is a great lake for fishing. There are bass, crappie, catfish, bream, sunfish and more. I knew the lake was pretty big as it is the second largest but it covers 15,180 acres and 365 miles of shoreline. The lake was built in the 1920s for hydroelectric power for a smelting plant to produce aluminum. On average the lake is 55 ft deep.

You can rent pontoon and fishing boats as well as kayaks from a few locations. I wasn't able to find any boating restrictions as it is all public but there are spots where you shouldn't cause a wake. There are several campgrounds as well.

I was surprised at how much shoreline erosion was occurring. There were several different types of materials used like retaining walks made of wood or brick or rock and large areas of riprap stone (some people say rifraff but those are usually in reference to trouble makers while riprap is a stone used for

slowing down velocity). Some of these things can work if done properly but over time, they can begin to erode away.

There were very few shorelines with vegetation. If you limb up trees or thin out branches, you can still see the water but allow for roots to be the natural structure for holding the shoreline together. Or just use shorter plants that are adapted to living in the water.

Goat Island is a large island that apparently in the summer people line up their boats and either walk some of the trails or just hang out with other folks. Goat Island is considered to be the place to dock and have a party. You can't miss the big giant rocks that mark it and I guess kind of looks like a goat in an abstract way.

Flat Swamp Creek is considered the clearest part of the lake. It is the last creek before the dam. It is also according to my friend Wayne Kinnamon a great place for noodling. Noodling is a way to catch catfish with your bare hands. You might set up preset boxes You would first test the area by sticking a bamboo stick in the boxes. If it doesn't come back whole, you probably have an alligator snapping turtle. Then you bend into the water, holding your breath and stick your arm into the box. The catfish may take your arm into their mouth somewhere around your elbow. Wayne's wife, Lisa, says it feels a bit like that slug bug punch game you play as a kid but it's all the way around your arm. You come up for air and think I can't believe I'm going to try that again. Feels like a cat's tongue and then you grab the jaw to hold on. Then it will whip around until you can grab the rest of the catfish.

Tips: Wear two pairs of gloves and make sure you can touch the ground. This is typically catch and release so it is really all about the bragging rights.

If you were to fly over the lake in the Winter, at the Northern end where creeks flow into the lake, you would see quite a lot of sediment washing into local creeks from erosion occurring upstream.

If fishing is your thing, check the ncwildlife.org website for fishing licenses you'll need. They now offer online licenses you can purchase and print or just have a copy on your phone.

According to the website Hook and Bullet, the best time of day to fish is from 1a to 4a. Another time is from 3p to 5p. If you look on their page, they have a Fishing Times chart that helps you know the best time to fish based on a complex mix of the weather, barometric pressure, season, sunrise and more.

Overall we had a great time riding all over the lake and seeing just how big it truly is. I would encourage you to go ahead and rent the boat or find someone who will take you out. Check out all the wildlife that include wading birds, eagles, ducks, turtles, and frogs. It truly is a beautiful lake.

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For more than three decades I’ve been practicing dentistry with the support and help of my experienced staff, serving many of our patients for years.

With trusted, state of the art dentistry, we look forward to welcoming you to Virtue Dental Care.

Dr. William Virtue, FIAOMT, NMD, Dr. Mary Katherine Taylor, IAOMT and the staff of Virtue Dental Care.

Dr. Virtue is a Naturopath as well as a Certified Biologic Dentist. He is the past Executive VP of the International Academy of Oral Medicine and Toxicology, IAOMT. Dr. Virtue teaches other dentists how to properly perform Biologic safe dental care which he practices every day!

Biocompatible, Cosmetic Restorative Dentistry 301 East Lee Avenue Yadkinville, NC 336.679.2034 www.dentalvirtue.com

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What shouts summer more than fresh peaches. Such a versatile fruit to use at breakfast, brunch , in salads, pastries, entrees and snacks. Did I forget a food time? The taste is so mellow and sweet in a congealed salad, those peaches can open or close a meal.

Webster defines a peach as “a small tree with lance-shaped, long narrow, pointed and finely toothed leaves, pink fragrant flowers and round, juicy orange-yellow fruit with a fuzzy skin and a single, rough pit, “but to really understand what a peach is, one must experience the sight, the fragrance, the touch and especially the taste! This stone fruit is virtually without stems, oval in outline, averaging 2 to 3 inches in diameter.

A peach is a peach is a peach!

The Peach Omelet is an awesome dish no matter the occasion. It is a winner with its delicious smell while cooking… guaranteed to make everyone fell hungry!

1 cup sliced peaches, (keep in a color keeper) 4 slices bacon 6 large eggs 2 Tablespoons water 1 teaspoon fresh or freeze-dried chopped chives 1/4 teaspoon salt1/8 teaspoon black pepper Paprika, if desired Use a 10-inch skillet/fry bacon crisp, drain fat Remove all bu 2 Tablespoon grease from skillet.

Beat eggs until foamy, add water, Crumble bacon; mix into eggs with chives, salt & pepper.

Reheat grease until it sizzles; add egg mixture.

Drain peach slices well & arrange on eggs.

Cook until eggs show edge doneness, lift edges, let raw egg slip under.

Cook until egg is set and hot throughout.

Add paprika if wanted.

Cut in wedges and serve at once.

Makes 3 to 4 servings.

—National Peach Council

When choosing peaches smell the aroma—fragrance is an indicator of ripeness. As for color, no green. Red is indicative of the species of peach not the ripeness.

Most of the benefit of the peach is in the skin—peach skin adds roughage and fiber to your diet so don’t waste time or money and refrain from peeling your peaches!

All varieties are good for eating out of and but the mid and late season varieties are best suited for cooking, canning and preserving. One of Nature’s more perfect fruits: Buy them, eat them, cook them, preserve them, can them and freeze them.

Peach Boats with Shrimp Salad 2 (4 1/2-ounce each) cans tiny shrimp 1/2 cup finely chopped celery 2 Tablespoons finely chopped green pepper 4 Tablespoons mayonnaise 1 teaspoon lime juice Dash each: Onion salt and Worcestershire sauce 4 large peaches, peeled or not and halved Drain shrimp and clean if necessary.

Add celery, green pepper, fold in.

Mix well the mayonnaise, lime juice, seasoning to shrimp.

Chill for at least an hour.

Place peach halves on crisp, chilled lettuce leaves.

Spoon shrimp over the peaches.

Makes about 4 servings.

—National Peach Council Talk about quick, easy and delicious, Peach Dessert Supreme is what you need.

1/2 cup margarine 1/2 cup brown sugar 3/4 cup flour 1 teaspoon cinnamon 6 to 8 peaches peeled & sliced Preheat oven to 350°F. Blend margarine with sugar, flour, cinnamon.

Place over peaches in buttered 6x10x12-inch baking dish.

Bake for 45 minutes, crisp and browned.

Cool; serve with non-dairy Cool Whip Makes 6 to 8 servings.

The third Annual Brushy Mountain Peach & Heritage Festival is planned for July 31 at the Brushy Mountain Community Center.

Faith River will be entertaining as well as the Gospel Voices and Clay Lunsford. Sadly, there will be no chicken Q plates!

For more information check the website: brushypeachfest.com or call Debi Davis @ 336-927-2612 or email: ddruritan@wilkes.net 100

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Mayberry Market & Souvenirs 182 N. Main Street Downtown Mount Airy 28 different vendors Mayberry souvenirs • gift items • home decor boutique clothing • jewelry & accessories • pottery jams • ciders & candy • baby boutique • masks handmade soaps & more!

Open Monday - Sunday 10am to 6pm 336-719-2363 • MayberryMarkets.com For vendor information please contact mayberrymarket@gmail.com

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Our complete parts and service center will continue to deliver quality parts and the best in service and repairs.

Monday­Friday 10­5 • Saturday 10­2

To view all inventory including new & preowned travel trailers & pop­ups, visit www.countrysidervcenter.com July/Aug ust 2021

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Catch every moment of the fun!

September 25th 9-4 Historic Downtown Elkin Weigh Off, Farmers Market, Touch a Truck and more on Standard Street Crafts Vendors & Bouncy Houses on Main Street Quilt Show located at Galloway Memorial Chapel, West Main Street, Elkin NC

For more information contact Yadkin Valley Chamber of Commerce 336­526­1111 or email: mmatthews@yadkinvalley.org

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Hook, Line and Sinker one man’s fishing stories WRITER Scott Lewis

Watch the Owl! Plop-Plop-Plop goes the Pop R Lure. Topwater is good from springtime until late fall. The sky was starting to have some rumble to it, but what the heck I am close to the truck, so I headed out. The water just right for top water lures and the stained water with storm clouds in the sky, looked like a good evening was about to happen. Climbing into the jon boat I headed to opposite side of the lake where an old tree limb laid in the water. Normally I use a bait caster rod and reel, but today I thought I would try a spinning rod and reel. I normally do not care for this set up, but what the heck, I am on the farm pond so let’s see what I can do. I eased up toward the limb and made a cast, the lure hit the water and as it landed circles started going out in all directions and watching the circles die out, I jerked on the lure, plop-plop-plop and stop dead. Staying real silent and watching the circles die away, I finally moved to a different angle of the tree limb to try a different angle, so tossing the lure I tried it again. Plopplop-plop, “SPLASH” there she was! I managed to get her to the boat but she was a small one but at least I caught one! I tried it again casting just a little closer to the bank plop-plopplop… STOP. I thought to myself, someone is watching me! I am not here alone!

I looked around and didn’t see anyone, but I could feel them. So I made another cast, plop-plop and all of a sudden I saw him! There sat an owl on the tree limb. He was watching my lure, each time I would make the lure move plop- plop the owl would lean a little farther out, appearing to want to fly down and pick up my lure. I said oh no baby, I don’t need this, so I quickly reeled the lure in. The owl turned its head looking across the lake to a small point where some bait fish were making noise. The owl and I saw the same splashing and going on of bait fish, so I figured I would leave the owl to it’s territory and I eased away from this area and started working my way toward the commotion on the opposite bank. If nature gives you signs, then by all means take them. The owl knew there was bait fish there and if there is bait fish, then hopefully Big Mama is near by! Tossing the lure again, I got one another small bass, but what a fight and how much fun it 104

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Scott Lewis

was. So, I thought I am just going to hang around this area and see what happens.

I watched the owl and when it took flight the wingspan was tremendous! What a beautiful site. Several years I saw two Bald Eagles in this same area and I was so amazed at them and their beauty. If you have never seen these in the wild you have missed a great thrill in seeing what the good Lord has put on earth for us to enjoy.

Back to the pond… I was sitting there and made a few casts with nothing showing for my effort when the clouds started making themselves known! So, I decided to get on back to the truck. But nature didn’t see it that way, the wind started blowing pretty good, to the point my little trolling motor couldn’t push the boat, so I turned the boat toward the other bank. It started hailing on me and that didn’t feel too good. I didn’t have a rain suit, but I did have a trash bag so I cut a hole in it and made me a poncho. It looked stupid but kept me dry. I got out of the boat and waited the storm out.

After its passing I headed back to the truck and as I passed by my point I made one more cast plop-plop boom. There it was, a nice three pounder running deep but she was hooked good.

I fought her a little while then released her back to the water and called it a day.

One thing about fishing, with bait fish stirring in the water just before a storm hits, is another sign of nature at work, “get it while you can”. I had a good evening fishing, watching the owl watching me and my lure. I’ll be back again to see if the owl is still there. I hear them late at night and love the sounds of their hoots and screeches! How great it is! Get out there and enjoy the beautiful world of our nature! So keep your eyes to the trees and sky, you never know what you may see or who or what may be watching you!

Good fishing and stay safe.

If you need Scott, contact the lake.

presented by

Home Acres Fine Furniture & the Union Grove Amish Community would like to say THANK YOU for attending our Annual Fish Fry. Your donations supporting the Buck Shoals Fire Department are very much appreciated.

Marvin, I wanted to express my gratitude to you for inviting me to the 5th annual Fish Fry to benefit the Buck Shoals Fire Dept.

A great deal of planning and time are required to organize and sponsor such an event. The food was very good, and the drive thru of the fire department facility was most efficient. I am sure that your community has and will continue to benefit from the services provided by the Buck Shoals Fire Department, and I extend my best wishes to you and the fire department as you seek to serve your community in the future!

Jim Hatfield

Perfectly prepared fish, coleslaw, hush puppies & Naturally Wholesome ice cream made for a wonderful meal.

Fun! Fish! Ice Cream! New Friends! All this and more were had at the annual Home Acres Fine Furniture Fish Fry. We has a wonderful time seeing friends and making new ones. The Buck Shoals Fire Dept. went the extra mile for safety by hosting a drive­thru. Great food! Can’t wait until next year.

Brenda Dew Marvin, Please allow me to express my sincere appreciation to the Buck shoals Volunteer Fire Department community for all their successful efforts in providing us a wonderful meal at their annual Fish Fry Fundraiser on Saturday, June 5th. Each individual from the fire department members to the cordial food service volunteers and excellent food preparation staff are to be commended for offering us such a fresh and delicious fish dinner. We always try to make each one of these events, and are never disappointed.

Please keep up the good work.

Your loyal friend and customer, Mike Stack

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HOME & GARDEN

Lighting...

Is it a Necessity or a Nicety?

Well YES, of course it is Both!

WRITER & PHOTOGRAPHER Amie T. Brendle

At one time lighting was considered only a necessity, and even though this is still definitely true today, especially in the wintertime, lighting has become so much more.

It no longer is taking a back seat as an afterthought and simply blending in, but instead is at the forefront of design features for the home. Although functionality continues to be a priority, now lighting can also look great, be enjoyed and even be considered a piece of art.

As we have spent more time inside this past year, most of us came to realize that we may need a few updates, focusing more on our home’s interior. Thinking about what we can do to “refresh” our rooms a bit.

Lighting is the perfect way to start. The wonderful advantage being that literally everything is on trend these days. Whether your style is antique/vintage, farmhouse, contemporary, retro, industrial, utilitarian…the list goes on and on.

Now you can actually begin with the light fixture as your anchor, your statement piece progressing the room’s design around it. Although I love to advise everyone to think outside of the box and sometimes push at the edges of your comfort zones, please continue to be aware of your own personal taste, so that you are happy with the choices for years to come.

As I always say, “The possibilities are endless”.

Mix and match materials, finishes, and styles not only for the actual fixture, but within the same room as well.

Combinations of Metal (stainless steel, brass, rubbed bronze, gold, copper, etc.), Wood (willow, seagrass, bamboo, rattan, etc.), Glass (seeded, milky, stained-glass, frosted, etc.), and Fabric (linen, silk, burlap, leather, paper, etc.) are all great mediums.

Colors are also ranging from gray and muted to bright and bold.

Another point of consideration is the purpose of the room itself.

The Kitchen and Home Office for instance, would need brighter “task” lighting, while others would perhaps need more diffused lighting to make the feel softer and cozy.

Rooms have also had to adapt to multiple uses and purposes throughout the day, most recently with the addition of home schooling and home offices. Again, requiring an adequate supply during the day and later transitioning to warmer lighting which can create more ambiance and calm.

Look into options like dimmer switches that use a slide bar or turn knob on the wall to control the intensity of the light output, or even remote controls. They are not just for ceiling fans anymore.

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As we continue to move toward more sophisticated technology, we must give a nod to the Smart Home. This of course includes smart lighting, smart bulbs and smart switches, utilizing built-in wi-fi or blue tooth connections to pair the devices. The owner can then control the settings through an App on a smart phone or tablet or either the use of a hub or bridge device by voice control or touch. Smart Tech may be the “new beautiful,” but it is also the “new pricier” option.

Restoration of Vintage Fixtures is an excellent alternative and a wonderful way to pay homage to our past, even more so if it is a family heirloom piece. This is one area I will not tout DIY, particularly with the wiring. Please leave this to a professional electrician or even better, a restoration specialist when it involves repairing and replacing. As far as cleaning – Do your homework or leave that to an expert as well.

Farmhouse And No…ceiling fans are not out of style. Even though some designers may frown on the concept, they are much too efficient in many ways to be discarded. Manufacturers are constantly improving styles that are much more aesthetically pleasing and they are also very quiet. In the summer, a fan can circulate cool air that can reduce temperatures by several degrees, which in turn saves money on air conditioning bills.

By reversing the fan blade rotation in winter, this can also help disperse the heat throughout the room.

Recessed Lighting remains a great option for low ceilings, especially if the space may have a significant amount of traffic, where a hanging fixture would not be suitable.

Many homeowners have also embraced motion sensor lighting for security and safety purposes. And it is always nice when entering a dark room or closet, the light comes on automatically.

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Once you have decided on your fixture, an item that goes hand in hand are the bulbs. Designers think this may be almost as important as the fixture or at least an integral part of the whole picture, especially if the bulbs can be viewed. An example is the recent popularity of the “Edison Bulb” where the filaments are showing thru the glass.

The Bulb choices are limitless, coming in all shapes, sizes, colors and bases (That could be a whole article in itself). But let us look at the types: Incandescent, Fluorescent, Compact Fluorescent (CFL), Light Emitting Diode (LED), Halogen/Xenon.

It can be incredibly frustrating when choosing or replacing a bulb. Always adhere to the manufacturer’s recommended wattage restrictions and base type.

Replacement Tip: Take a photo of your bulb or its package to have handy when shopping for a replacement. This is much safer than risking an injury from a damaged bulb.

Oh and PS -- We haven’t even discussed table lamps or floor lighting yet…

Maybe next time.

THANKS FOR JOURNEYING WITH ME! A.

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There always seems to be that one weed every season that enjoys its moment in the limelight. Sometimes it’s chickweed, maybe henbit, perhaps deadnettle or even the white carpets of clover commonly seen in turf landscapes now. The good news is such winter annual broadleaf weeds and those perennial clovers are easy to control with inexpensive herbicides. However, there are some annual weeds that aren’t so easy to manage. Welcome to the 2021 landscape and that pesky annual bluegrass.

Annual Bluegrass is a winter annual grass weed. It is a light green bunch-type grass that is best known for the white florets at the top. Those florets are seedheads loaded with seed for the next generation. Annual Bluegrass germinates in the fall and lays low in the winter. When spring arrives, with longer days and warmth, the plant begins its charge of growth leaving homeowners helpless to control it because lawn herbicides obviously do not harm grasses.

Annual Bluegrass likes wet, shady and compacted soil. Perhaps the increased population this year is a result of above average rainfall and the accompanying cloud cover since last fall. At any rate, Annual Bluegrass quickly fades away as temperatures rise but only after depositing thousands of seed for the next generation to germinate in the fall.

There are several chemical controls for Annual Bluegrass that work well but also carry disadvantages. A simple solution is to apply pre-emergent herbicides in early September before the Annual Bluegrass germinates. An added benefit to that approach is those same pre-emergent herbicides will aid in reducing the winter annual populations (like chickweed) which show up in early spring.

The disadvantage, however, is lawns cannot be reseeded after applying pre-emergent herbicides and September is the prime time for reseeding. This can be especially problematic when lawns need refurbishing following a harsh summer.

Use caution in the choice of herbicides! Some are not labeled for fescue and Kentucky bluegrass (the good bluegrass).

The best chemical option for fescue/Kentucky bluegrass lawns is ethofumesate. Ethofumesate can be used in the fall to interrupt the germination of the annual bluegrass, yet fescue and Kentucky bluegrass can still be seeded. A follow-up application in the spring is advisable. Ethofumesate is a bit pricey but solves the problem.

HOME & GARDEN

Problem: Annual Bluegrass Problem Solved WRITER & PHOTOGRAPHER The Farm, Garden & Lawn Experts at LTD

Annual Bluegrass is a winter annual grass weed.

LTD Farm & Garden, your source for Feed, Fertilizer, Lawn and Garden Chemicals, Animal Feeds and Supplies, Lawn Mowers and Handheld Equipment along with expert advice and personal service.

1073 Meadowbrook Drive, King www.ltdfarmandgarden.com 336-983-4331 M-F 7:30-5:30 • Sat 7:30-1 Clemmons Milling Co. 4010 Hampton Road, Clemmons 336-766-6871

M-F 8-5 • Sat 8-1

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Once the temperatures start rising, many plants struggle or slow down. It’s hard to maintain fabulous blooms while the sun is blazing down! Thankfully, some annual flowers don’t mind the heat at all and will bloom bright and beautiful even as we all melt inside and out.

Petunias A flower that loves full sun all day long, petunias are excellent annuals for the summer garden. They never disappoint with their bright, abundant blooms and enchanting fragrance. Petunias are easy to grow, will bloom until the first frost, and are available in dozens of sizes, shapes, and growth habits.

Josh Armstrong

The Best Annuals for e Summer Heat WRITER / Josh Armstrong Mitchell’s Nursery & Greenhouse

Celosia This annual flower is happiest when it’s hot and dry. Celosia is a low-maintenance plant with unusual blooms that always draw attention as well as provide striking color and aesthetic to the garden. When you want lots of color with minimal effort, plant celosia. There are many fantastically colored cultivars to choose from to keep your garden bright and cheerful throughout the heat of the summer.

Lantana Lantanas love heat and humidity, due to their being native to the tropics. They thrive in moist, well-draining soil, but do fine in drought conditions. Lantanas grow best in the sun, especially the afternoon sun, and bloom year-round in tight clusters of red, orange, yellow, pink, or white. Plus, they attract pollinators like bees as well as butterflies and hummingbirds. (photo below) Gazania Popularly known as treasure flowers, gazanias will make your garden look as if it’s filled with jewels when these flowers bloom. These bright, multi-colored bursts of sunshine are made for summer gardens! In fact, if they don’t get enough sun, they’ll close up. You could just fill your garden with all the colorful gazania flowers, and it would be brilliant. They bloom all season long, tolerate drought, and grow in almost any soil condition.

Salvia A plant that is so easy to grow, it’s almost ridiculous. Salvia is ideal for the summer garden because it doesn’t mind the heat, embraces the sun, and blooms for months.

The tall spikes of purple or red flowers are impossible to resist and add muchneeded color and depth to the garden. The butterflies and hummingbirds love salvia as much as we do, too!

Vinca (Periwinkle) An annual that is heat and drought tolerant, vinca is excellent for planting in hot, dry locations. The flowers are delicate and sweet, popping up above the deep-green glossy foliage (which is attractive on its own, too). Vinca blooms all summer and requires very little care. This annual may seem like a perennial since it self-seeds readily; it will grow in the same location every year without you having to do a thing. In fact, you may need to keep an eye on it, so it doesn’t get out of control.

Vinca is an excellent ground cover or border flower.

It is incredible the adaptability and variability of plants. While we roast in the heat, these flowers burst with color and light up the garden. They don’t let dry or hot conditions deter their brilliance, giving up the most wonderful blooms all summer long.

Learn more: Mitchell’s Nursery & Greenhouse 1088 W. Dalton Road, King, NC 336-983-4107 mitchellsnursery.com

Going Bananas!

WRITER Adrienne Roethling, Director of Curation & Mission Delivery

Watching the garden wake up from the winter blues provides a lot of satisfaction, relief and comfort in knowing plant survival skills. Of those that survive, my excitement always goes up a notch or two when I see emerging banana leaves. Banana plants usually emerge later than most plants, so it’s a guessing game but alas, usually by late April, soils temperatures have risen just enough to see life.

tall and wide. Large, yellow flower buds rise from the center of the stems with each petal splaying out like a star. Don’t expect fruit in this one as it’s grown primarily as an ornamental banana.

Musella Bassjoo

Musa velutina Musa velutina commonly known as the pink velvet hardy banana reaches 810 feet tall and wide by summer’s end.

Our specimen was originally planted in the tropical garden in 2011 where it dies back to the ground every winter, reemerges in spring and reaches mature height by quickly. Just a short two years later, marked the first set of flowers followed by pink bananas.

The pink flowers rose from the centers of the green stalks which then led to numerous, pink, small bananas. Musa velutina is not edible, rather the pink fruit is full of seed which can be collected and grown into new plants.

Musella lasiocarpa or Chinese yellow banana is also on display in the tropical garden. Chinese yellow banana is slightly smaller in size actually producing a mass of stems and leaves and topping at 6 feet

The best banana for hardiness goes to Musa basjoo or simply, hardy banana.

This one will grow 10 feet tall and wide or more depending on the location, site and climate. Therefore, give it plenty of space to grow. Eventually mature plants will produce large yellow flowers that

Musella Black Thai

Flower buds begin their cycle at the base pushing through the center of the stems.

If the winter causes damage to an emerging flower bud, or if the stem were cut by accident, the stem will die.

It is best to leave stems to avoid the risk of losing flower buds. Thankfully, most bananas offset rapidly.

Musa ‘Black Thai’ has the hardiness potential, but smaller plants may not overwinter outdoors. Rather, dig young plants in the fall before winter sets in.

Since this one offsets rapidly, several plants can be stored and replanted throughout the gardens for good measure while one or two can be left in the ground to test for winter hardiness. To aid in winter hardiness, a wire cage can placed around the stem about 4 feet tall filled with shredded leaves to keep the lower stalks and roots slightly warmer during the winter months.

Musa ‘Black Thai’ is a very upright banana growing to 12 feet in one season. The stems are purple almost black offering a nice contrast to the bluishgreen leaves.

To add to our non-hardy bananas, Musa ‘Siam Ruby’ has been in our possessions since 2008. Beginning as one plant, ‘Siam Ruby’ has grown into about 30 plants, over the years. Musa ‘Siam Ruby’ was originally brought to the United States by plantsmen, Tony Avent, owner of Plant Delights Nursery in Raleigh, NC. Since then, it has been a continues on page 125

will give rise to numerous bananas, about half the size of a Chiquita® Banana. In mild winters, expect the trunks to remain green; therefore, do not trim winter damage until February or March.

Paul J. Ciener Botanical Garden, 215 South Main Street, Kernersville, NC 27284 Open Mon-Fri Dawn to dusk Free online newsletter available - cienerbotanicalgarden.org For more information or to schedule a tour: 336-996-7888 July/Aug ust 2021

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your pet’s

Good Health

Yes, Dogs Do Get Depressed Here's Why... and What You Can Do WRITER / Kimberly Blaker As most dog owners will attest, dogs do feel a range of emotions. They may not experience sadness quite the same as humans because dogs lack self-consciousness. But they can experience anxiety and depression, says Dr. Carlo Siracusa at the University of Pennsylvania School of Veterinary Medicine, in "Do Dogs Feel Sadness?" by Kate Hughes.

The development of dogs' emotions is equivalent to that of a two or two-and-a-half-year-old child, according

Causes of depression in dogs Because dogs are social animals, receiving a lack of attention, or being left alone for long periods can affect their mental health. When dogs are confined to a crate or bathroom for extended hours, it can lead to depression. So allow your dog to spend as much time with family as possible.

Similarly, a lack of exercise can also cause depression. This can be particularly problematic for pets that are crated or confined to small areas for many 114

to researchers. So the sadness they experience is less complex than that in human adults. For example, human adults can feel sad or depressed as a result of ruminating about their failures, imperfections, or something they did or didn't do. Since dogs, like very young children, lack self-consciousness, they don't experience this type of sadness. Nonetheless, dogs can experience sadness or get depressed for a variety of other reasons.

hours at a time. While crate training for puppies is beneficial for housebreaking, they should never be crated for more than FOUR hours at a time without an extended break.

Once your puppy is housebroken, a crate can provide a cozy spot for your dog with the crate left open. But dogs need companionship, exercise and stimulation, which they cannot experience in a crate. So as your dog grows, limit confinement and when it is necessary, preferably to a larger room.

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Also, find out how much and what types of exercise are appropriate for your dog's breed and age— make sure your dog regularly gets the exercise it needs.

Another cause of depression in dogs is when a family member is depressed.

Recent studies have found dogs recognize human emotions. In May 2012, a study was published in the Animal Cognition Journal. The study found dogs responded more strongly when people were crying as opposed to talk-

201 N. State St., Yadkinville (336) 679.8816 825 N. Bridge St., Elkin (336) 835.4288

ing or humming. In this case, the best remedy may be to get treatment for yourself or the depressed family member, which should alleviate your dog's sadness.

Dogs also experience depression when they lose a family member, whether it's another pet or human companion.

Sometimes dogs improve if a new pet is introduced, but not always. When a dog loses its owner, this can be particularly devastating.

An interesting 2013 study was reported by CBS News online, in "Study: Dogs bond with owners similar to babies with parents." Researchers observed the "secure base effect" phenomenon that's experienced by babies also occurs in dogs.

Like babies, dogs are more likely to interact with things and other people when they feel the secure presence of their caregivers. If your dog has lost a beloved family member or caregiver, those closest to your dog should intervene and give it extra love and attention.

In addition, another cause of depression in dogs is punishment. Animal behaviorists say when dogs are repeatedly punished with shock collars or other physical means, dogs come to feel helpless. Not only can it cause aggression in dogs, but it can also cause dogs to withdraw. The best method for training dogs is with rewards for positive behavior. This is not only better for their emotional health, but it's also more effective.

Finally, certain medical conditions, such as thyroid prob-

Honda of Winston-Salem

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lems can cause depression. If your dog is depressed, and especially if there's no apparent reason for it, have your dog checked out by your veterinarian.

Signs your dog is depressed The most common symptoms of dog depression are similar to those in humans. They include: sleeping more than usual withdrawal or hiding loss of interest in food loss of interest in things it previously enjoyed, or inactivity excessive licking, particularly of their paws self-mutilation (in more severe cases, often related to separation) anxiety

What to do if your dog is depressed First, if you suspect any of the reasons above is causing your dog's depression, try to remedy the situation that's causing it. This will often resolve your dog's sadness. But if your dog doesn't improve, an antidepressant can help, particularly in anxious dogs. Dogs are prescribed many of the same antidepressants as humans. But always talk with your veterinarian before giving one to your dog.

6209 Ramada Dr. • Clemmons, NC 27012 (336) 765-0330 • www.hondaws.com

petpics@yadkinvalleymagazine.com

Thank-you for sharing your pet’s photo!

Angel Daisy

“Sometimes you get so sleepy, even the back of a chair is pretty comfortable”, says sacked out Waylon.

Thanks to Tammy for sharing photos of her beautiful boxers!

Meet Bugs! Yes, as in Bugs Bunny. He’s the bunny in residence at Mt. Airy Equipment Co. in Mount Airy. Kubota equipment, approved by Bugs Bunny, that’s as good as it gets!

Your dog, cat, horse doing something cute, or just being their adorable self, snap a pic on your phone and share with us at: petpics@yadkinvalleymagazine.com July/Aug ust 2021

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What IS That?

In the May/June Contest... the item was a pocket coin purse.

presents:

What IS That?

Send in your quess and if you’re the first correct entry drawn from all the correct guesses, you’ll win $100

The May/June What Is That item is a plastic coin purse. We were flooded with guesses and happy memories of folks who used this item.The $100 winning guess drawn was Roger Reece of Winston-Salem.

Second and third draws of correct guesses will receive a YVM cookbook, One Last Sweet Bite are Jane Marlowe, Wilkesboro and Bobby Phillips of Yadkinville.

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 8/6/21, Winner will be drawn 8/7/21.

The winners will be notified by U.S. mail and announced in the Sept-October 2021 issue.

All entries become the property of Yadkin Valley Magazine.

Mail your guess to: “What is That Contest” Yadkin Valley Magazine 413 Cherry St, East Bend, NC 27018 or e-mail: barbara@yadkinvalleymagazine.com

You can also enter on-line at: yadkinvalleymagazine.com, then click on “The What Is That” page.

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What was this “type” item?

What was it used for? This item has alot of history behind, we’ll share it’s story next issue.

If your guess is the first correct entry drawn

WIN $10000

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Estelle from Laurel Springs tells us to “put the coin case in the palm of your hand and squeeze both ends to open it and insert coin or remove them.” Danny from Mount Airy says his father still carries one!

Philip (no address listed) still carries two coin purses to this day—one for pennies, one for silver coins.

Roger, one of our winners, shared a tip: the coin holders prevented coins from wearing holes in pants pockets from the movement of walking. Krista from Pfafftown tells us, “People love to collect them.”

Who knew? Edward from WinstonSalem has a coin purse in each of his cars. Ann from State Road shared she bought her coin purse at Tweetsie Railroad. Yes, they re still for sale and in use in 2021!

It’s obvious everyone remembers their life with a rubber coin purse carrying money to buy lunch or a carton of milk at school. It was great fun reading all those memories.

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Collectibles

Collecting Elephants Is BIG! “My mother collected elephants,” my friend Barbara told me. “They marched along the mantel in our living room.”

Like Barbara’s mom, hundreds, perhaps thousands of people, are drawn to this precious pachyderm. With their long history steeped in myth and folklore, it is no wonder elephants have become the collectible of choice of generations. There is actually a National Elephant Appreciation Day on September 22nd!

Not surprisingly, elephants have been featured in books and movies and come in all shapes and sizes and in a variety of price ranges. Some are functional while others are purely decorative. They are made from every material imaginable, including wood, copper, brass, marble, jadeite and more.

Elephants appear on clothing, household items, calendars, jewelry, framed prints and posters, and numerous vintage items. One young mother-to-be told me she planned to decorate her baby’s nursery with an elephant motif.

For the avid collector, there are endless opportunities to add to your collection: ebay, antique stores, thrift stores, consignment shops, online auctions, retail stores, or even flea markets, not to mention friends and family who recognize your passion for everything ele120

WRITER / Cindy Martin

phant and present you with the next addition to your collection for Christmas or your birthday.

Many try to limit their collection by focusing on one particular type of elephant, like those made in a certain era or ones made of a specific material.

Others collect only elephants with an

your elephants may become an issue.

First, you carefully place them on your bookshelf between Austen and Dickens.

Then, they spill over into your curio cabinet or are sandwiched between your best dishes. Suddenly you realize, you need a dedicated space, so you designate one room to everything elephant. If left

upward pointed trunk. In this posture, the elephants are said to dispense energy, good luck, prosperity and kindness. Some say it is the movement an elephant uses to greet friends and express sheer delight. Those who practice Feng Shui encourage elephant aficionados to place elephants near the entry of their homes to bring good luck, protection and stability to the family.

As your collection grows, housing

unchecked, your entire house may become overrun with elephants! In that case, you may need to buy or rent a building that will become your elephants’ permanent residence.

My friends Betty, Linda and Mirta treasure their assorted elephants. When Betty, a great granddaughter of the original Siamese twins, moved into a retirement home, she had to choose only her most precious ones to keep with her in

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Happy collecting!

the sound of Home! ...a cherished

grandfather clock ______________________ a heirloom that will last a lifetime _______________________ authorized dealer:

her new apartment. Dignitaries from Thailand, the ancestral home of twins Eng and Chang Bunker, donated an elephant to the Mount Airy Visitors Center with a sign explaining it was presented to the city on behalf of the Royal Thai Embassy, upon the City of Mount Airy voting unanimously to become a sister city of Samut Songkhram, Thailand.

Betty was so proud. “One of my most memorable moments,” she said, “was when I visited Thailand and got to ride an elephant!”

Linda’s carefully placed elephant figurines grace her home and make visitors feel immediately welcome, while Mirta’s elephants each hold a special memory of a time or place or the friends who presented it to her as a souvenir from their travels.

Wonder where the idea for a WHITE ELEPHANT sale came from?

Hmmm…..

(And how about PINK ELEPHANTS or THE ELEPHANT IN THE ROOM?) To learn more, check out “Everything Elephants: A Collector’s Pictorial Encyclopedia”

by Michael Don Knapik.

The lore and myths of elephants and some aspects of collecting elephant related things are captured in “An Enchantment of Elephants”

by Emily Gwathmey and “Elephants: Ancient and Modern”

by F.C. Sillar and R.M. Meyler.

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The Business Section Don’t let investments go on vacation Now that we’ve gained at least some space from the COVID-19 pandemic, summer travel is heating up. But while you might be eager to hit the road, you won’t want your investments to take a vacation – you need them to work hard for you consistently. But how can you make this happen?

Here are some ideas: Know your destination.“If you don't know where you want to go, then it doesn't matter which path you take.” This bit of wisdom, paraphrased from the classic children’s book, Alice’s Adventures in Wonderland, may be appropriate for, say, hikers exploring a new landscape. But as an investor, it matters a great deal which path you take. If you only dabble in investing, occasionally putting some money into one investment or another, it will be difficult to build a portfolio that’s consistently working in your best interest. It’s important to create a long-term investment strategy based on where you want to go in life – that is, how long you plan to work, what sort of retirement lifestyle you envision, and so on.

Match goals with investments. Some investments are designed to achieve certain goals. To illustrate: When you contribute to an IRA and a 401(k) or similar employer-sponsored plan, you’re investing for one specific, long-term goal: a comfortable retirement. While you can tap into these accounts for other purposes – though doing so might incur immediate taxes and penalties – they are designed to provide you with income during your retirement years. Similarly, you may have other investments for other purposes, such as a 529 education savings plan.

Here’s the key point: Goals-based investing, by its nature, can help ensure your portfolio is always working on your behalf, in the way you intended.

Invest for growth. Ideally, hard work produces results, and one of the main results you want from your investments is growth – that is, you want your investments to appreciate in value so they can eventually help you meet your goals. But if you are overconcentrated in vehicles such as certificates of deposit (CDs) and government securities, you may end up lowering your growth potential. That’s not to say that CDs and Treasury bills are in some sense “lazy.” They can provide you with income and help you reduce the impact of market volatility on your portfolio. But to achieve most of your goals, you’ll need a reasonable number of growth-oriented investments working for you, with the exact percentage based on your needs and life stages.

Check your progress. How else can you ensure your investments aren’t just taking it easy? By checking up on them. If you follow a buy-and-hold strategy, your portfolio shouldn’t require many changes if it already reflects your goals, risk tolerance and time horizon. Too much buying and selling could jeopardize your ability to follow a consistent, long-term strategy. However, “buy and hold” doesn’t mean “buy and forget.” By reviewing your portfolio at least once a year, you can determine if your investments are performing as they should. If they’re not working for you as you’d like, you may need to make some changes.

If you’re traveling this summer, relax and enjoy yourself – but keep those investments working hard.

This article was written by Edward Jones for use by your local Edward Jones financial advisor.

Edward Jones. Member SIPC.

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

Paul J. Bunke, Sr., AAMS Financial Advisor 124 W. Kapp Street, Suite C, PO Box 407 Dobson, NC 27017 336­386­0846 paul.bunke@edwardjones.com

Audra Cox Financial Advisor 124 W. Kapp Street, Suite C Dobson, NC 27017 336­386­0846 audra.cox@edwardjones.com

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

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

Doug Draughn, AAMS, CFP Financial Advisor 496 N. Main Street Mount Airy, NC 27030 336­789­1707 doug.draughn@edwardjones.com

Tammy H. Joyce, AAMS Financial Advisor

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

Logan Draughn Financial Advisor 496 N. Main Street Mount Airy, NC 27030 336­789­1707 logan.draughn@edwardjones.com

Tanner Joyce Financial Advisor

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

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

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

Andi Schnuck

Barry Revis

Mike Russell

Michael Warren

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

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

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

Financial Advisor 106­B South Depot Street, Pilot Mountain, NC 27041 336­368­2575 michael.warren@edwardjones.com

July/Aug ust 2021

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34th Annual Shepherd's Center Used Book Sale for more than 21 years we’ve been

celebrating the Yadkin Valley

Sept. 2 and 3: 9a to 9p.

Sep 4: 8a to 2p..All books are 1/2 price today!

...with a magazine people can’t wait to get their hands on

Come join us!

Our next issue...

Celebrating Autumn, September­October 2021 deadline to advertise: August 6, 2021

Sept­Oct 2020 Cover

john@yadkinvalleymagazine.com yadkinvalleymagazine.com 336-699-2446 124

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Books labeled by SUBJECT. Use gate 5 off Deacon Blvd to the Education Building At the Winston­Salem Fairgrounds.

For more information: 336­0217 shepherdscenter.org

continued from page 113

Going Bananas! mainstream plant at most area garden centers. It is a red leafed banana with yellow specks throughout the leaves and stems. At maturity, it will reach 6 feet wide and tall.

We are also growing the variegated blood banana or Musa ‘Rojo’ which is a dark green form with red stripes throughout the leaves, as well as the Abyssinian banana, a red stemmed form producing large green leaves with red veins. A new one for us is Musa ornata, a large plant that produces pink flowers and small pink fruit. If these banana plants get too tall, we are also growing Musa nana. This one will reach 3-4 feet tall at maturity and will have to be brought indoors for the winter months.

Bananas are tough plants that thrive in the summer heat and humidity. Once established, watering can is kept to a minimal. For optimum size and vigor, a continued supply of water is preferred.

Bananas can be grown equally well in the ground and in containers. Just like other containerized plant, supplemental watering may be needed.

Non-hardy bananas can be easily stored in the basement or crawl space for winter. Simply remove the leaves with a sharp knife or saw while leaving the main trunk, dig up the roots removing most of the soil and place the root ball in a large trash bag. By providing a dark, cool environment, the bananas will cease growth and sit dormant all winter long.

COMMON CENTS

No charts, graphs or fancy words. Just common cents.

WRITER David L. May Jr.

Roth IRA David L. May, Jr. The Roth IRA is named after the late Senator from Delaware, William Roth.

The Roth IRA is a retirement account offering tax free growth and tax-free withdrawals in retirement. These accounts have been around over 20 years.

The Roth IRA is not tax deductible like a Traditional IRA. You can contribute up to $6,000 annually or $7,000 if you are 50 and older for tax year 2021.

Tax free sounds pretty good, right?

With tax rates likely to rise higher than they are today, the Roth IRA could be one way to help keep the long arm of Uncle Sam a little further away from your pocketbook when you start withdrawing those Retirement dollars.

Additionally, with the potential for growth on contributions and earnings, you can also hedge yourself against inflation. Inflation is defined as a general rise in prices of the goods and services that we use.

There are rules regarding a Roth IRA but, the benefits can be significant.

Contact me for an appointment if you desire to review your current investments or ask questions about the Roth IRA. As always live and give generously, spend less than you make and avoid unnecessary debt.

Contact me today to get started.

David L. May, Jr. David L. May, Jr. Agency King 336­983­4371 • Mt. Airy 336­786­4697 david@davidmayinsagency.com www.davidmayinsagency.com

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July/Aug ust 2021

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

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Ru r a l H a l l H i s t o r i c Tr a i n Depot & Railroad Museum Get our weekly Yadkin Valley Weekends Newsletter.

It’s events, featured foods, links to stories, lifestyle plus insider tips on new shopping experiences!

It’s free and in your mailbox every Wednesday.

Open Houses in July & August 3rd Saturdays, 11a to 1p

Visit yadkinvalleymagazine.com and look for this form to sign up.

Photo courtesy Nick McLean

FREE admission!

Donations appreciated.

To learn more: ruralhalldepot.org or 336­413­7973 July/Aug ust 2021

127

WHAT TIME IS IT?

Closing Devotions WRITER Sandra Miller

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Most agree that the clock on God’s prophetic timetable is accelerating. World events are falling into place, just as the Bible predicts. Much of the world is either too worldly minded to pay attention or simply don’t believe God’s warnings.

They’ve heard about something called the Rapture but so have people for millenniums past, so what has changed?

Everything!

A US globalist-thinking administration must, and has, emerged. The spirit of antichrist is already here. Never has America seen lawlessness, anarchy, and chaos permitted as today. From the beginning of time, and even in heaven, God has always used a system of hierarchy, without which, we have chaos. He set up the family to rule by rank—God, father, mother, and children. Boy, has that changed! Of course, that’s assuming there is a father and he has godly principles. Churches operate by the same concept. It stands to reason that a free society would work with those same fundamental truths. But authorities are adopting policies that debunk reason.

And people are becoming rebellious (read 2 Thessalonians 2:1-17).

Bible readers understand the shift in public and political thinking. The pandemic has accelerated our journey toward a cashless society, which will be devastation to people still not using computers and technology. Ah but, we know the eventual answer to that dilemma will be a permanent tattoo on the hand or forehead. Something you won’t want to take! But people will herd for it like fish to water.

Why do we suddenly need to follow the trend toward a global society? The founders wanted change—a country by the people and for the people—that’s why they came here and drew up the Constitution. They wanted a democracy!

But radicals are protesting things under the guise of freedom of speech. What good is freedom without security for your family? How can we be safe without laws and police to implement those laws? Which brings up the subject of the 2nd Amendment. Enough said.

How often do you hear about antisemitism these days?

The Jews are God’s chosen and He will keep His covenant with them and when Christ returns, they will recognize Him as Messiah. Many Jews are embracing Christianity today. I pray America will always have Israel’s back (Gen. 12: 3)!

Dig deeply and you’ll learn of secret societies at work to influence direction toward globalism. The so called “Deep State” is the body of extremists vying for control. Money talks. The general media leans so far to one side that it makes a Bible believer dizzy. And do we really want the government to decide what our paychecks will be, tell us where to go, what to do, and how to do it? How close to Socialism do we need to get before we break out in civil war? Because there is a remnant…a remnant of believers in tune with the way God says things should be and we won’t go down without a fight! Nobody will dare ask the remnants’ children what gender they prefer to be! Give me a break! No Marxist group will teach our kids that man is

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the supreme being. Beware godless universities and professors! And do we really want open borders, opening the way for criminals? There has to be a better way.

And what about the richer than rich who want population control? Are they suggesting sterilization or euthanasia, or both? Can the government really force places of worship to close? Well, evidently so. And we all want a good environment, but what else can we lose control of? Some opposers think it’s more about power than improving environment.

Rabbi Jonathan Cahn says we are “ending the window of repentance and God’s judgment is coming.” Is tearing down historical monuments really the answer to racism? There will always be racists but to declare America as a whole to be a racist country is unfounded. We’ve come too far to turn back. I lived through the 50s and 60s and saw what racism is. We’re no longer that weak minded! Using racism as propaganda is a slur to the American ideal. Of course, we should not be racist, and of all people Christians should be the least racist, but unfortunately, that’s not always true. Sad. And yes, we are a divided nation, because we still have freedom to think for ourselves. That’s why we have elections. But I never thought in a million years that it would be racist to identify my parents as Mom and Dad. They can cancel culture all they want, but my son will forever call me Momma!

So what time is it on God’s prophetic timetable? It’s time to get our loved ones on board the old gospel ship. It’s time to swallow pride and stop worrying about “political correctness.” It’s time to recognize that today could be our last to tell someone, in word and deed, that Jesus loves them. Christians are to be light in a dark world. We need to support God’s causes. We need to pray for a last-days revival. America needs healing, but it won’t come without repentance.

So I’m going to step off my soapbox now; thank you for letting me rant. But oh, I need to tell you one more thing: It’s getting late!

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As a family-owned and operated establishment, we are committed to providing the very best in personal and professional service.

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