March/April 2022
Spring
Home & Garden Springtime Recipes
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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
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For The FOURTH Year Voted Best of Wilkes Women’s Boutique!
Visit us, shop online, or on our 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
Be sure to see our NEW Men’s Collection!
Apparel Sizes S 3X Accessories Home Decor
classic • affordable • trendy
Spring...time to brighten up your
yard with new plants and lots of color! At Joe’s we carry… a large selection of trees and shrubs complete line of soil amendments pine needles, mulch and bark grass seed and fertilizers for yard and shrubbery beds Don’t miss our Encore Azaleas Family owned and operated
705 Lasley Road, Lewisville 336-766-6513 MondayFriday 7:304:00 Saturday 8:0012:00 www.joeslandscapingandnursery.com 6
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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
at Ladies Upstairs 198 North Main Street Mount Airy, NC 336-786-6121 Free Alterations Free Gift Wrap • Free Shipping
Like and follow us on freesladies
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f.rees ladies upstairs
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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 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
Business Retirement Plans Education Savings Strategies
Portfolio and Retirement Plan Reviews
Logan Draughn Financial Advisor 492 N. Main Street Mount Airy, NC 27030 3367893323 logan.draughn@edwardjones.com
Kody Easter, AAMS, CRPC, CFP Financial Advisor 304 East Independence Blvd Mount Airy, NC 27030 3367892079 kody.easter@edwardjones.com
Christopher L. Funk
Financial Advisor 124 W. Kapp Street, Suite C Dobson, NC 27017 3363860846 audra.cox@edwardjones.com
Financial Advisor 128 South State Street PO Box 790 Yadkinville, NC 27055 3366792192 chris.funk@edwardjones.com
Andi Draughn Schnuck
Tammy H. Joyce, AAMS
Financial Advisor 496 N. Main Street Mount Airy, NC 27030 3367891707 andi.draughn@edwardjones.com
Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 3367896238 tammy.joyce@edwardjones.com
Dale Draughn, AAMS
Tanner Joyce
Financial Advisor 140 Franklin Street Mount Airy, NC 27030 3367890136 dale.draughn@edwardjones.com
Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 3367896238 tanner.joyce@edwardjones.com
Insurance Fixed Income Investments
Aaron L. Misenheimer 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
Michael Warren Financial Advisor 106B South Depot Street, Pilot Mountain, NC 27041 3363682575 michael.warren@edwardjones.com
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58 March‐April 2022
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. 10
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Home & Garden 52 58 64 66 70 72 74 88 94
Herb: Basil Spring 2022, A Very Big Deal Gardening with Kids Recycle Accessories for Your Home The Carolina Lily What’s Growing this Spring Creating A Water Harvesting System Update on the Heritage Apple Orchard Make a ZiplIne at Home
TERMITE • PEST CONTROL AND WILDLIFE MANAGEMENT
RESIDENTIAL COMMERCIAL INDUSTRIAL ANTS • BEES • RATS • MICE • COCKROACHES
74 People & Celebrations 26 36 40 42 69 81
Cookbook Collector: Tips on Pressure Cooking Kids in the Kitchen Dining Divas Off the Shelf: Life on MAin Street Off the Shelf: Fatal Fantasy, a Grace Street Mystery 91 YV Wines with Jim Collins
84 86 87 87
Dangers to Your Dogs petpics Safe & Unsafe Foods for Pets Book: For the Love of Cats
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
in every issue... 16 22 20 88 92 96
editor’s letter Our Recipe Box beginnings Mock Beroth Tire’s What Is That? Business Section Sandra’s closing devotion
Trusted, Effective Pest Control Since 1973 WE RESERVE THE RIGHT TO CHARGE FOR SERVICE CALLS
NC LICENSE # 678PW
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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.
Your heating system has just been through a tough, long, cold winter. Give your system a little tender loving care now, so it will be ready to perform when that North Carolina Summer starts baking.
We’re really good at helping keep your family comfortable Need repair service NOW? 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 comfortable. UV Lights Digital Thermostats Air Filtering Systems Humidifiers Duct Balancing
Our services also include:
Seal Ducts Carbon Monoxide Detectors Preventive Tune-Ups
Scheduling a BIANNUAL TUNEUP for your heating and cooling system is 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 and dip.
K V & Inc.
HEATING AND AIR CONDITIONING
304 NC Hwy 67 East Bend, NC
(336) 699-2088 kvheatingair.com 12
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Please submit information regarding fundraisers, gallery show openings, plays, readings, concerts or other performances at least two months in advance of an issue’s cover date. Sign up for our free weekly newsletter yadkinvalleymagazine.com/weekends
DISTRIBUTION. The magazine is available FREE at locations throughout the Yadkin Valley. You will find a highlight listing of pickup locations on our web site at www.yadkinvalleymagazine.com. Not all locations will always have copies in stock.
ADVERTISING. We view our advertisers as people providing a service who are genuinely interested in their customers. These businesses make it possible for you to enjoy the magazine for free. We hope that you’ll make them your first choice when you need the products and services they offer. Be sure to share that you read about them in Yadkin Valley Magazine. For advertising information, please call 3366992446. Information about advertising is also available at: yadkinvalleymagazine.com/advertising Health and educational articles included in Yadkin Valley Magazine are for education purposes only. Be sure to consult your personal physician before you begin any diet, medicine or course of treatment.
Yadkin Valley Magazine is a publication of Cherry Street Media,LLC. 413 Cherry Street East Bend, NC 27018 3366992446
Sometimes the Best Seat in the House
is not in the house at all.
MarchApril 2022 Volume 22 Number 4 Publisher/Editor Barbara Krenzer Norman Advertising Sales John Norman Sue Harrison Ken & Denise Knight Contributing Writers Ashley Beard, Kimberly Blaker, Mary Bohlen, Jim Collins, Ryan Guthrie, Wendi Hartup, Amanda Joyner, Jeannie M. Leonard, Ashley M. Martin, DVM Candidate, Cindy Martin, Laura Mathis, Sandra Miller, Judy Mitchell, Jayla Breanne Parker, J. Dwaine Phifer, Lisa Prince, June Rollins, Courtney Tevepaugh, Lisa Turney, Vicki Yount. Photographs & Photographers John & Barbara Norman, Cindy Martin, June Rollins, Amanda Joyner, Lisa Prince, Mary Bohlen, J. Dwaine Phifer, Mitchell’s Greenhouse & Nursery, Ashley Beard, Vicki Yount, Courtney P. Tevepaugh. Lisa Turney, Horne Creek Living Farm, Amie Brendle Distribution Rebecca Cranfill Ken & Denise Knight Cindy & Wayne Martin Michael Scott
Shaker construction with no glue Comfortable contours and curves Made in North Carolina using Solid Oak & Ash Woods
See our collection of quality Troutman Rockers and truly enjoy a Spring breath of Sunshine!
FREE Local Delivery
Test Kitchen Chef Amanda Joyner To inquire about advertising in Yadkin Valley Magazine (336) 6992446 john@yadkinvalleymagazine.com
848 South Main Street • Mocksville, NC 27028 (336) 7512492
“Courteous, Dependable Service for over 85 years”
danielfurniturenc.com
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just a note from Barbara 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
Time is flying these days. Young grandson Dylan and his dad chat with the Easter Bunny!
This is the Yadkin Valley life...and it’s spring! Gardens create soul-renewing sanctuaries. You’ll find diversity in the gardening articles from harvesting water in your own backyard, all kinds of spring flowers to plant and enjoy, introducing your kids to the garden and an update on the Yadkin Valley’s Heritage Apple Orchard at Horne Creek Farm in Pinnacle. Flowers are lovely; Love is flower-like; Friendship is a sheltering tree. —Samuel Taylor Coleridege For your home you have ideas on placing and using accessories, hints on finding all the space you need for your furniture as well as buying a kit and building your own zip-line. foodsandflavors features help you discover new recipes, food facts, cooking tips from Yadkin Valley Magazine readers and regional nutritionists. To take advantage of early spring foods, let’s learn all there is to know about pressure cooking from an expert.The Yadkin Valley tastes good with over 20 recipes! Local cookbooks are literally treasures with family anectdotes, jokes, photos, heritage recipes, memoirs and names of the folks cooking the dishes of their time...we have a VFW cookbook for you. Every season brings something to be thankful for: good food, good fun and good feelings. The current world we live in is challenging for sure but like our spring flowers, we can still bloom in our own ways. Our Yadkin Valley landscape that follows the Yadkin River from Wilkes County to Surry, Yadkin, Stokes, Forsyth, Davie and Davidson counties show Mother Nature at her best. Inhale the rich and heady mix of new spring growth at Easter and beyond. Best wishes to contributor Ashley Beard on her engagement and new job as a Randolph County Extension agent...we’ll miss her! Here’s hoping these early intoxicating days of spring will bring you hope and enjoyment in the company of a fresh, at-home entertaining issue of Yadkin Valley Magazine.
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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 © 2022 All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living, Yadkin Valley Magazine, Yadkin Valley Weekends, Best Yadkin Valley Cooks, 52 Pounds and then some!, are trademarks of Cherry Street Media LLC, 413 Cherry St., East Bend, North Carolina 27018. Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in the magazine. We assume no responsibility for changes in schedules, prices, hours or information. Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule. The contents of advertising and articles do not necessarily represent the views of the publisher. The publishers assume no responsibility for errors or omissions of any advertisement beyond the actual cost of the advertisement. In no event shall the publishers be liable for any consequential damage or any damages in excess of the cost of the advertisement.
From the coziness of your bedroom, to the library’s shelves filled with books, to the openness of our living room areas, to sit, talk and enjoy, or the gazebo for nature’s beauty, we share the comforts of home.
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. Elizabeth Lockett Administrator
Rachel Trivette, RN Director of Nursing
Kathy Sparks Candy Crissmon Dietary Manager Household Supervisor
Elizabeth Pardue Social Worker
Johnathan Smouse 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.
Shiloh t... now a
General Store
Shiloh
General Store and Bakery 5520 St. Paul Church Road, Hamptonville (336)468-4789
Zook’s Pies
Chicken, Beef, Vegetable available in two sizes
Our customers tell us they are the closet thing to homemade they’ve ever tasted.
Easter is Sunday, April 17. Remember to place your Bakery orders early! March WINTER HOURS: Thur/Fri 9am–5pm, Sat 9am–4pm
Our Regular Hours, Tuesday - Saturday return April 1st
Spring Has Sprung Nothing says Spring like robins. I love watching flocks of them flutter up and cascade back down on my walks. When I see one tilt its head and pounce forward, a childhood memory surfaces. “Have you ever seen a robin pull a worm out of the ground? My grandmother has been sitting in her green front porch rocking chair, a captive audience to my boisterous antics as I turn cart wheel after cart wheel a few feet in front of her.
beginning s
with June Rollins Visit June’s website at: www.junerollins.com
Holding the stitch in my side, I frown. “What?” “You have to be quiet and still to see…” I flop down on the low edge of the concrete porch beside the boxwood with tiny cup-shaped leaves that I pull off one-by-one and press flat between my fingers. After about five seconds, I say, “I don’t see any robins." Decades later, I may not be manically turning cart wheels across a small front yard, but I have found myself feeling manic and overwhelmed about things beyond my control. I’ve spilled my coffee across my printer and had to buy a new one. I’ve snapped at someone and had to apologize. I’ve burnt the bacon, forgotten to roll out the garbage and once, I almost ran out of gas. A few months ago my husband said, “Your negativity is wearing on me.” I didn’t get defensive. I knew he was right. Who I had become was wearing on me too. I made some immediate habit changes that have lightened my spirit: • I stopped watching the evening local and national news. Since March of 2020, I had become obsessed with not missing what was happening with Covid. • I deleted the News app on my iPad. I had been reading more of the same before going to sleep. • I stepped away from social media, specifically Facebook. Instead of absorbing what’s wrong in the world from 6 to `7 p.m. each evening, Rob and I are laughing and playing Bananagrams. Before going to sleep, I’m working puzzles on my iPad. And instead of scrolling Facebook, I’m reading or journaling or painting or sitting in silence. When I saw my first robin this spring, I heard my grandmother’s voice. “You have to be quiet and still to see…” Wishing us all a Spring of awakenings and renewal. June
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foodsandflavors™
OUR RECIPE BOX...
Hardwood Furniture Crafted by the Amish MADE in the
USA
*Asparagus BBQ Ribs & Sauce Bread in a Bag Broccoli-Potato Soup Carrot Cake Bites Carrot Orzo Carrot & Raisin Salad Cheesy Kale & Apple Sausage Strata Chili Dip Easter Pie Garden Glow Salad Garden Macaroni Salad Grape Salad *Hard-boiled Eggs Hash Brown Casserole Honey Garlic Chicken Layered Brunch Casserole Lemon Crinkle Cookies Lemon Dill Chicken Salad Mom’s Carrot Casserole *Cooked Rice Roasted Vegetables Salmon Cheese Bal Strawberry Basil Lemonade Sweet Potato Pie
39 49 41 23 25 26 27 29 22 23 22 23 27 22 21 36 28 32 50 25 38 26 22 46 20
*All recipes with an asterisk are cooked in a pressure cooker.
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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 18
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Robin Shore’s Sweet Potato Pie 20 Gilda Lynch’s Grape Salad 21
Platinum Dealer
Family Owned Mulch & Stone Products too!
ENO Hammocks Burt’s Bees New Cornhole Boards Simply Southern Apparel Natural Life Apparel and Accessories Rainbow Sandals Lodge Cast Iron Grandma’s lye soap products Honey House Naturalshand lotions and lip balms. Pottery (Blackwelder, Eldridge, Hankins & Jordan) Handmade furniture Gumball machines Candles Jelly and Jams Corn Meal Handcarved Walking Sticks
1932 W. Memorial Hwy, Union Grove, NC 28689 7045394643 • uniongrovegeneralstore.com
Monday – Friday 8:30 am – 5:30 pm Saturday 8:30 am – 3 pm
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You’re going to meet Robin the painter in our May-June magazine, but for now she shares her culinary skills.
Robin Shore’s
Sweet Potato Pie 1 large can sweet potatoes, drained Ground cinnamon, TT* Ground clove, TT* 1 1/2 sticks butter, melted 1 cup self rising flour 1 cup granulated sugar 3/4 cup milk 1/3 cup brown sugar 3 Tablespoons butter 1/4 cup dark rum Whipped topping Spray a 9x12-inch baking dish. Drain potatoes & put in dish. Sprinkle to taste with cinnamon & clove. Pour melted butter over potatoes. Mix well flour, sugar & milk. Pour mixture evenly over potatoes. Bake at 375°F. til golden brown. Boil brown sugar, 3 Tablespoons butter & rum. Pour mixture over pie while hot. Serve with a dollop of whipped cream. * To Taste
Join our Best Cooks by sharing a favorite recipe! The first time we publish your recipe in our Best Cooks Series we’ll send you $30. Tell us a bit about the recipe, and why it’s a favorite. Is it a handed down family treat or one shared by a friend? Remember to include all the basics, from ingredients to dish sizes, baking times and temperatures. A photo of you with your recipe, just a shot of the dish or just your photo would be nice. Thank you! 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. All Color • 152 pages • paperback • just $16.95 purchase at: cherrystreetfarmhouse.com or visit yadkinvalleymagazine.com for a list of retail purchase locations 20
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Reader Favorite recipe from Best Yadkin Valley Cooks Cookbook Talk about a reader favorite! We’ve shared this recipe on a couple of occasions before, as readers ask for it. From March-April 2020 here’s Gilda. Retired from 35 years at US Airways, Gilda Lynch is known for being a great cook. This delicious and light recipe came from her sister-in-law, Ginny Long. It has to be one of the yummiest desserts ever created. Gilda recommends you always use fresh purple grapes for this simple, quick recipe. The fresh fruit has redeeming qualities making the perfect excuse for a second helping. She always takes her Grape Salad to family reunions. Gilda has an outgoing personality and had one of her popular Grape Salad dishes prepared for us, so we can confirm it’s scrumptiousness!
bestcooks@yadkinvalleymagazine.com
Gilda Lynch’s
Grape Salad Crust Mix crust first and while baking, mix ingredients for grapes. 3/4 cup graham cracker crumbs 1/2 cup chopped pecans 2 Tablespoons sugar 1 stick butter, melted Mix all together, press in oven safe glass dish. Bake at 400°F. for 10 minutes.
Filling: While the crust is baking, mix the following together: 1 (8-ounce) block cream cheese 1 (8-ounce) tub sour cream 1 1/2 cups powdered sugar 1 Tablespoon vanilla flavoring 2 bunches seedless red/purple grapes, approximately 1 1/2 cups Spread grapes over crust and pour other mixed ingredients over the top of the grapes. Keep refrigerated. M a rch -A pril 2 0 2 2
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With rising prices on everything… it is harder and harder to find local cookbooks—they require lots of work and pricey printing. Perusing the new veteran thrift store in Boonville, I stumbled across this 3-ring cookbook with pages filled with some outstanding and treasured recipes for only $5.
cookbook collector
Note there is a heavy section on pickling. There were a few books left when I left the shop. The category section pages are soft shades of peach depicting patriotic buildings, statues and the flag of America. I looked for an Easter, new spring menu for you to enjoy after an early morning sunrise service.
Page 19 has a tantalizing
Garden Macaroni Salad to side with a hearty bowl of Broccoli-Potato Soup 3/4 cup Mayonnaise 1 teaspoon salt 1/4 teaspoon dried basil leaves 1 (8-ounce) box elbow macaroni; cooked & drained 1 cup diced cucumbers 1 cup sliced celery 1/4 cup diced green pepper 1/4 cup sliced radishes 2 Tablespoons sliced scallions 2 tomatoes, diced Stir together first 3 ingredients. Add remaining ingredients. Cover. Chill. Makes about 8 cups.
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Page 9 has two unique appetizer recipes to try: Salmon Ball
1 (8-ounce block soft cream cheese 1 pound can red salmon, drained Worcestershire sauce to taste Parsley flakes to taste Chopped pecans Blend cheese with salmon. Season to taste with Worcestershire sauce. Shape into a ball. Cover with plastic wrap. Refrigerate. Before serving, mix parsley & pecans. Roll ball in that mixture. Serve crackers.
Chili Dip 2 cans Hormel chili without beans 1 large box Velveeta 2 pounds ground chuck, browned, drained Combine in crock pot; cook to desired consistency.
A tasty side on page 42 is a
Hash Brown Casserole 1 bag hash brown potatoes 1 medium onion, chopped 1 1/2 cups grated cheddar cheese 1 (8-ounce) tub sour cream 1 stick melted butter 1 can chicken or mushroom soup Prepare hash browns as on bag. Mix potatoes with remaining ingredients. Put in baking dish. Topping 2 cups cornflakes 1/2 stick melted butter Mix both together. Sprinkle over potato mixture. Bake at 350°F. 45 minutes.
Broccoli-Potato Soup, page 36 4 cups water 1 pound bag frozen chopped broccoli 1 pound bag frozen hash brown potatoes 1 cup chopped onion 2 can Cream of Chicken soup 4 chicken boullion cubes 1 (8-ounce) box Velveeta cheese Salt & pepper to taste In a large pot mix first 4 ingredients. Add salt & pepper. Bring to a boil. Reduce heat. Cook 5 minutes. Add bouillon. When cubes are dissolved add soup. Next add cheese. Serve when cheese is melted.
In a meeting early this week, said our spokes cow, the ladies in our milk production department voted to continue to produce
only the best all natural grass fed dairy products.
Grass Fed Cow’s Milk Whole Cow’s Milk Butter Milk Butter Half & Half Heavy Cream Chocolate Milk Flavored Yogurt Drinkable Yogurt
Kefir Ice Cream
NEW Locally Roasted Whole Bean Coffees available in 6 flavors Grind your own beans. Brew for 4 mins SAVOR the FLAVOR! just $10/bag
On page 176 let’s prepare an
Easter Pie for dessert... 2 large graham cracker crusts 1 can crushed pineapple, undrained 1 box sugar free instant vanilla pudding 2 cups sour cream 1 (8-ounce) tub Cool Whip Lite Blend together pineapple, pudding mix, sour cream. Stir in Cool Whip. Pour into pie shells. Refrigerate overnight.
Vacuum Packed Pork and Beef available 6400 Windsor Road, Hamptonville
336-468-1520 Farm Store Open Monday-Saturday 9:00-5:00
Naturally Wholesome Products
Everything is Naturally Wholesome
foodsandflavors~™ Carmen Long
WRITER & PHOTO Carmen Long Family and Consumer Agent N.C. Cooperative Extension Surry & Alleghany county centers.
Carrots
A Springtime Favorite Spring is here and with that comes the thoughts of Easter, bunnies, and carrots. Carrots are one of my favorite vegetables. I really love the cooked carrots served at Japanese restaurants, but also enjoy carrots raw and in a variety of recipes I make at home. We constantly are encouraging people to eat more vegetables. Carrots are one vegetable the consumption has almost doubled over the years. More than half of the carrots sold are ready to eat “baby carrots.” In the mid 1980s a California farmer, upset about the waste from carrots not able to be sold due to imperfections, created “baby cut carrots” from larger carrots that otherwise would be discarded. Bite sized veggies that are washed and ready to go proved to be a hit among busy American families. 24
Eating foods in a variety of colors is a good way to ensure a balanced diet and carrots really do brighten up a plate. Typically bright orange, although carrots in earlier times were small red, yellow or purple roots, carrots are the leading source of beta carotene in the American diet. Vitamin A is derived from beta carotene and has many health benefits. From lowering cholesterol to improving eyesight, the positive aspects of carrots are greater than their lively color and delicious taste. Carrots are available year around at very reasonable prices. The states producing the most carrots are California, Texas, Washington, Michigan, Florida, Colorado and Wisconsin. Carrots are in the same family as parsley, dill, celery and the wild flower Queen Anne’s Lace. These plants all have the same feathery leaves. Most of the carrots we buy come in one or two pound bags, but occasionally you can find carrots with the green tops sold individually at a farmer’s market or in the grocery store. Although, the ones with tops are sometimes thought to be the freshest, refrigerated carrots in moisture retaining bags preserve sweetness and crispness. Store carrots in the crisper section of your refrigerator. If you buy carrots with tops, remove the tops before storing in a perforated or loosely closed plastic bag. The tops will wilt and decay fairly quickly. They also remove moisture from the carrot, turning the carrot limp and rubbery. Do not store carrots together with apples, pears or other fruits which give off high levels of the ripening agent ethylene. This could cause the vegetables to prematurely ripen and spoil. Limp carrots can sometimes be refreshed by soaking in ice water for 20 to 30 minutes. “Baby-cut” carrots can develop a whitish color due to dehydration of the cut surface. Baby-cut carrots are more prone to this problem since their entire surface area is a cut surface. Low-temperature and high-humidity storage can minimize the white appearance. True baby carrots are harvested when they are still very small. Often the green tops are still attached, and they are sold in specialty shops or markets. Carrots are also available frozen and canned. Look for canned carrots with no salt added or drain and rinse well before using to remove some of the excess sodium. Quick tip: Did you know you can peel carrots using both sides of the carrot peeler blade? Place the peeler at the top and run it down the carrot. Rotate the carrot and run the peeler back to the top of the carrot without taking the peeler away from the vegetable. It is amazing how much quicker this technique is than running the blade down the carrot and then moving the peeler back to the top and starting from the top position each time. Rinse thoroughly under running water and use a food processor to slice if doing a large quantity. For cooked sweet carrots, cook until tender in just a little bit of water and then tossed them in a glaze of orange juice and honey. Cooked sweet carrots are delicious and a very colorful addition to your plate. From snacks, salads, side dishes to desserts carrots are a very versatile vegetable. There are so many ways to prepare carrots. Try some of the following recipes to brighten up your spring meals. Source: The Wellness Encyclopedia of Food and Nutrition, University of California at Berkeley
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We’re Back! & We Can Repair,
Restore, Resurrect
Just About Anything Leather
Mom's Carrot Casserole From my mom Alice Sturgill who got it from her mother Faye Weber (my grandmother) 4 cups of raw, sliced carrots or enough to equal 3 cups of cooked 1 can cream of celery soup 1/4 cup of dry breadcrumbs sautéed in 1 Tablespoon of butter 1/4 cup shredded cheddar cheese
Mix together carrots and soup. Put in a greased 1-quart casserole dish. Top with breadcrumbs and cheese. Bake at 375°F. 20 to 25 minutes or until thoroughly heated.
Patti Miller & Sadie Carrot Cake Bites Makes 24 servings 1/2 cup flour 1 cup dry oatmeal 1 Tablespoon cinnamon 1/2 teaspoon baking soda 1 cup brown sugar 1 egg 1/2 cup butter 1 cup shredded carrots 1/2 cup raisins 1/2 package cream cheese (about 4 ounces) Non-stick cooking spray Preheat oven to 350°F. Spray cookie sheet with non-stick spray. Stir together flour, oatmeal, cinnamon, baking soda, & brown sugar in a bowl. In a separate bowl, beat eggs, butter, carrots, raisins, & cream cheese together. Combine dry mixture with the wet mixture. Spoon small portions of batter onto the cookie sheet. Bake at 350°F. for 10 minutes. Source: Cooking with Steps to Health, Recipes for Eating Smart and Moving More
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Carrot Orzo
Roasted Vegetables
8 ounces carrots, cut into 1-inch pieces (about 2 cups) 2 1/2 cups low-sodium chicken broth 2 to 3 Tablespoons olive oil 1 medium onion, chopped 2 cups uncooked orzo pasta 2 garlic cloves minced 1/4 teaspoon garlic powder 1 teaspoon salt (optional) 1/2 teaspoon pepper 1 cup freshly grated Parmesan cheese 3 Tablespoons chopped fresh chives (can substitute onion or green onions) 1 teaspoon chopped fresh thyme (can substitute 1/2 teaspoon dried oregano or basil)
Cook Time: Varies with vegetables, approximately 30 to 50 minutes Combine broccoli, cauliflower and carrots
Process carrots in a food processor 15 seconds or until finally chopped. Combine 2 1/2 cups water & broth in a microwave-safe measuring cup. Microwave on High 5 minutes or until very hot. Meanwhile, heat olive oil in a large saucepan over medium heat. Add carrots & onion. Cook, stirring occasionally, 5 minutes or until tender. Add orzo & garlic; cook 1 minute. Slowly stir hot broth mixture, salt & pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until the liquid is absorbed. Stir in Parmesan cheese, chives & thyme until blended. Serve orzo immediately.
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Topping: 2 Tablespoons olive oil or may more depending on amount of vegetables Cumin to taste Salt and pepper to taste Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Cut vegetables into 2-inch pieces. Toss in olive oil on baking sheet. Sprinkle with cumin, salt & pepper. Toss vegetables to coat well. Bake until fork tender. Time depends on vegetables selected. Source: Med Instead of Meds
Carrot and Raisin Salad Makes 5 servings 2 cups packed shredded carrots 1/4 cup crushed pineapple, packed in juice, drained 1 teaspoon sugar 1/4 cup raisins 3 Tablespoons low-fat vanilla yogurt
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Mix all ingredients together. Refrigerate.
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Preparation Tip: To keep raisins from drying out, place the box of raisins in a plastic storage bag. Food Safety Tip: If you take this for lunch or for a group meal be sure to pack it with an ice pack. NOTE: This is similar to the Carrot Raisin salad once available at Chick-fil-A. Source: Cooking with Steps to Health, Recipes for Eating Smart and Moving More
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Golden Glow Salad
Golden Glow Salad
- Alice Sturgill (One of my mom’s, springtime favorites) 1 (3-ounce) box orange jello 1 cup hot water 1 cup canned pineapple juice 1 Tablespoon vinegar 1/2 teaspoon salt 1 cup crushed pineapple (drained) 1 cup grated raw carrots 1/3 cup pecans finally chopped Dissolve jello in hot water. Add pineapple juice, vinegar & salt. Chill. When slight thickened add carrots, pineapple, and nuts. Pour into a dish or jello mold. Chill until firm.
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foodsandflavors~™ Lisa Prince
Easter is an especially happy time of year for adults and children because of the many Easter traditions and of course the food. Hunting Easter eggs hidden around the house or yard is a widespread activity and so are egg-rolling contests. The many ways to color eggs brings hours of fun to all age groups. We have a page on our website dedicated to many of these traditions and some new innovative ideas you may not of tried yet. Easter also brings us together with family and friends to enjoy a meal. We are sharing two casseroles that can be served for breakfast, lunch, or brunch for you to enjoy!
LAYERED BRUNCH CASSEROLE https://ncegg.org/recipes/layered-brunch-casserole/ Prep time: 20 mins | Cook time: 60 mins | 8 servings 2 1/2 cups frozen shredded hash brown potatoes, thawed 6 slices Swiss cheese 1 1/2 cups chopped lean ham (8 ounces) 6 slices American cheese 8 large eggs 1 1/2 cups nonfat milk 1 Tablespoon Dijon mustard 1 Tablespoon dried minced onions 1 1/2 cups crushed corn flakes 1/4 cup butter, melted
WRITER & PHOTOS Lisa Prince, Director, NC Egg Association For more Egg-cellent Easter Recipes visit: https://ncegg.org/recipecategory/easter/
Spray a 3-quart casserole with cooking spray; set aside. Layer half of the potatoes, Swiss cheese, ham, & American cheese in prepared casserole dish. Repeat layers. Blend remaining ingredients except corn flakes & butter, until combined. Pour over ingredients in casserole and refrigerate, covered, several hours or overnight. Preheat oven to 350°F. Uncover casserole; sprinkle with corn flakes. Drizzle with melted butter if desired. Bake casserole 50 to 60 minutes or until knife inserted near center comes out clean. Pro tips: If using a 13x9-inch baking dish, make only one layer of ingredients. Bake 40 to 45 minutes. This is a great dish when having overnight guests, since it can be prepared the day before. Serve with fruit for a festive breakfast or brunch.
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CHEESY KALE AND APPLE SAUSAGE STRATA* https://ncegg.org/recipes/cheesy-kale-apple-sausage-strata/ Prep Time: 30 minutes Cook Time: 40 minutes Cool Time: 1 hour 10 minutes Servings: 8 6 cups day old country style or sourdough bread, sliced into 1” cubes 4 links chicken apple sausage; chop into ½” thick slices 1 medium onion, thinly sliced 5 cups kale, roughly chopped or torn 1 Tablespoon olive oil 8 large eggs 2 cups whole milk 1/4 teaspoon fine sea salt 1/2 teaspoon ground pepper 1 1/2 cups grated sharp cheddar cheese 2 Tablespoons Dijon mustard 1 Tablespoon butter, softened 2 Tablespoons green onions, chopped Warm olive oil over medium-high heat in a large skillet. Add sliced onions & sliced sausages. Cook about 5 minutes until sausages are lightly browned on one side. Flip sausages. Cook until both sides are lightly browned & onions have started to brown & caramelize. Add kale; cook until just wilted, about 2 minutes. Remove from heat. Transfer to a heat proof dish to cool. Grease a 12-inch oven safe skillet OR a 13x9-inch baking dish with butter. Whisk eggs, mustard, salt, & pepper in a mixing bowl until blended. Then whisk in milk. Arrange half of the bread cubes in the prepared skillet. Cover with half of sausage, kale & onion mixture. Top with 1/3 of the grated cheddar. Top with 1/3 of the green onions. Repeat process with remaining half of bread & sausage mixture, followed by another 1/3 of cheese and green onions. Pour egg mixture over the top. Use a spatula to press ingredients down & encourage bread to soak up the moisture from the egg mixture. Sprinkle with the remaining cheese. Allow to sit on the counter at room temperature for at least 30 minutes or cover and refrigerate for an hour, up to overnight. Preheat oven to 350°F. Bake until strata is golden brown, cheese on top is browning and bubbly, no liquid seeps out when a knife is inserted into the center, about 35 to 40 minutes. Allow to cool slightly before serving. Top with green onions just before serving.
Pro Tips: Feel free to swap out ingredients in this recipe. Try crumbled spicy Italian sausage and spinach. Switch up the cheese for mozzarella or gouda or use another type of leftover bread, like challah or pretzel buns. Mix in other herbs or spice to your liking, the possibilities are endless! Strata’s can be served warm or at room temperature. Store wrapped in foil in the refrigerator for up to 3 days. This strata reheats beautifully. To reheat, transfer to a lined baking sheet, tent with foil and bake at 400°F. for about 10 minutes until warm. Recipe Created by: Baking The Goods/@bakingthegoods *Strata or strata is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, made from a mixture which mainly consists of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). It was popularized in the 1984 Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins [1]
EASTER FUN For Easter crafts, coloring sheets and activities visit: https://ncegg.org/resources/easter/
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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
This is a great Easter dessert!
Lemon just screams spring to me and these cookies couldn’t be easier to make.
Lemon Crinkle Cookies 1 box of lemon cake mix (I use Betty Crocker) 2 eggs 1/2 cup of canola oil 1/2 cup powdered sugar Combine cake mix, oil and eggs. Scoop mixture with a tablespoon; roll into a ball. Immediately roll in powdered sugar in a bowl. Place on a lined baking sheet (don’t mash them down, leave in a ball shape). Bake cookies at 350°F. 12 to 14 minutes. Cool for 10 minutes before removing from pan.
You can dip them in white chocolate and top with sprinkles if you want them to be more festive. A powdered sugar and lemon juice glaze is just as delicious and what I prefer: mix 1 cup of powdered sugar with 1 to 2 cap fulls of lemon juice; drizzle on with a fork and allow to set.
Who’s Cooking Tonight? Today’s dads are shopping and cooking more than ever before. Almost 94% of dads were confident about their cooking, liked to try new recipes and are cooking dinner regularly. Cooking can be relaxing and fun. It’s an easy way to save money and eat healthy meals. 32
It’s easier to eat meals at home if more than one person does the cooking. There may be days when it is easier for mom, dad or some of the kids to make dinner. Most folks have 10 to 15 favorite meals to make. Make a list of your faves, your friends’ and your mom’s favorites.
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You need to have meal ideas that simply are good tasting ones. Practice makes perfect…taste foods while you are cooking. Don’t be afraid to change a recipe by adding a different flavor, veggie or meat.
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foodsandflavors~™ Jeannie M. Leonard
Jeannie M. Leonard
WRITER PHOTOGRAPHER/ Jeannie M. Leonard
Family & Consumer Sciences Extension Agent NC Cooperative Extension Randolph Center
in the May-June issue of
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pick up your copy the beginning first week of May 34
Electric pressure cookers have become increasingly popular in recent years, offering convenience, versatility, and safety features desired by consumers. There are a variety of companies producing electric pressure cookers, within each brand, a range of models and sizes are available. Nearly all electronic pressure cooker models include additional functions such as slow-cooking, searing, sautéing, simmering, steaming, yogurt making, and warming. Some are even equipped with smart Wi-Fi settings. Benefits of pressure cooking include time savings, energy savings, and less nutrients lost. After plugging in the electric pressure cooker and setting the pressure along with time, your work is done. The electric pressure cooker will automatically regulate the pressure for the set amount of time and then decrease the pressure on its own. However, many consumers have concerns when considering the safety of pressure cooking. There are also concerns with learning how to operate electric pressure cookers and use the many functions available. Confidence in using an electric pressure cooker comes with an understanding of how the appliance works and practicing a variety of recipes to learn which work well for your desired outcome. Pressure cooking takes about 1/3 of the time of conventional cooking. When looking for electric pressure cooker information, you may find a variety of cooking times for foods such as poultry, meat, and fish. Cooking time will vary depending on the size and model of the pressure cooker, amount of liquid, size of the raw product, pressure release used, and other factors. Each modern electric pressure cooker will come with a detailed user’s manual that should be read before operating the appliance. This manual will provide guidance on settings and buttons specific to each model. Most units will have a high and a low pressure setting and adjustable timer. After choosing an electric pressure cooker brand and model to meet your needs, choosing a recipe will be the next task. There are countless cookbooks and online recipes specific to electric pressure cookers. Experimenting with recipes and learning which foods prepared in the electric pressure cooker meet your personal preferences and tastes may take some time. Textures of the food may be different than when cooked on traditional kitchen appliances. After you choose a recipe, add the ingredients to the electric multi-cooker, and secure the lid, you may choose to use a pre-set cook time and pressure by pressing the appropriate button on the instrument panel, or you may set your own time and pressure. Once this is done, the electric pressure cooker does the rest. When researching recipes, you will find that some discuss the time it takes to build pressure, and some do not. In general, this process will take 10-15 minutes and will vary depending on the amount of food and cooking liquid in the cooker. This time is in excess of the cooking time and should be taken into consideration when trying to have a meal prepared at a specific time. At any time during the cooking cycle, the Cancel button can be pressed to stop the cooking process. However, pressing cancel will not immediately release pressure. Some electric pressure cooker models come with a Delay Start feature. An important consideration when using this feature is keeping food safe. Keep perishable foods refrigerated until preparation and/or cooking. When using the electric pressure cooker, there will be the option to allow pressure to release naturally, or to manually release pressure (quick release) by turning a valve. The natural release of pressure is recommended with most meats and will allow pressure to be release slowly. Many times, the pressure release is a part of the recipe and included in the cook time. Take care when using a manual release of pressure to avoid the hot steam that will escape the open valve. With either pressure release, hot steam can burn anyone close by and may damage cabinets over time. Most models will have a float valve in the lid that will indicate whether pressure is built in the cooker or has been fully released. Make sure all pressure is released before opening the lid. Most modern electric pressure cookers have locking lids that cannot be opened when there is pressure in the unit. When removing the lid, take care and work slowly; it may stick a little and there will be more hot steam and condensation.
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Many people may envision pressure cooking stories that have gone wrong and resulted with food exploded all over the kitchen ceiling. With the added safety features and by following a few general guidelines, this accident is non-existent with modern electric pressure cooker models. A few general tips to follow when using the electric pressure cooker include the following: • Never overfill the pressure cooker. In general, do not fill the pressure cooker more than 2/3 full. For foods that will expand while cooking, like rice, beans, grains, and soups, avoid filling the pressure cooker more than ½ full. • For foods that tend to foam, froth, and sputter like applesauce, cranberries, noodles and spaghetti take extra caution if cooking in the electric pressure cooker and choose a recipe from a reputable source. You may also choose to avoid using the electric pressure cooker for these types of foods. • Regularly inspect the sealing ring and overpressure plug. If the electric pressure cooker is not coming up to pressure, it may be an indication that the sealing ring needs to be replaced.
• Check the vent pipe each time before closing the cooker. The vent pipe should be clear and free from any food particles. A blocked vent pipe may result in pressure building to unsafe levels. • Double check that pressure is released before opening the lid. Most modern electric pressure cookers have a safety feature that keeps the lid automatically locked until pressure is low enough to safely open the lid. • Always use cooking liquid. Water, bouillon, fruit juices or any other liquid will work. Much less liquid will be needed when compared to a regular recipe, but the electric pressure cooker should not cook dry. • Always read the instructions that came with the model of pressure cooker you are using. Often, the most important step regarding food safety is left off of recipes – the use of a food thermometer to ensure food has reached the minimal internal temperature for safety. Using a food thermometer is the only reliable way to ensure the safety of cooked products. Insert the food thermometer in the thickest part of the food, making sure not to touch bone, fat or gristle.
Electric Pressure Cooker Recipes Hard-Boiled Eggs 12 eggs Water for cooking Place 1 cup of COLD water in the inner pot of Instant Pot for a 6-quart instant pot and 1.5 cups COLD water for an 8-quart Instant Pot. Add in egg or steam rack and carefully set as many eggs as desired on or in the rack. Place lid on the pressure cooker and set for cook time for five minutes on high pressure. Once cook time has elapsed, let the pressure release for five minutes. Then do a quick release and carefully remove eggs from Instant Pot and place in ice water bath. Let eggs sit in water bath for five minutes. Remove eggs from the water bath. Store in the fridge for up to seven days unpeeled or peel and use within three days.
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Rice - Electric Pressure Cooker Method
Honey Garlic Chicken
1 cup rice 1 cup cold water 1/4 to 1/2 teaspoon fine sea salt or table salt, optional
1 1/2 pounds chicken breast cut into 1-inch cubes 2 green scallions thinly sliced 3 teaspoons cornstarch
Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Be sure to drain really well. Add 1 cup rice and 1 cup cold water in Instant Pot Pressure Cooker. Close the lid, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. Turn Venting Knob to Venting position to release the remaining pressure. Open the lid quickly. Add salt to the rice for seasoning.
FOR THE SAUCE 6 Tablespoons honey 3 garlic cloves minced 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 1/2 Tablespoons low sodium soy sauce 1/2 Tablespoon sriracha sauce 2 Tablespoons water In a small bowl, add all your sauce ingredients and whisk until smooth. Add chicken to your pressure cooker. Set it on sauté function and lightly cook chicken for about 1 to 2 minutes, just so it is starting to turn white around outer edges. Pour sauce over your chicken. Seal your pressure cooker and set to manual mode, cook on high pressure for 3 minutes. After 3 minutes, do a quick release so that the chicken does
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not overcook. Chicken should be cooked and tender when you open your pot. Add cornstarch to your sauce; immediately whisk it in to dissolve it. Then turn your pressure cooker back to sauté function a nd stir the sauce until it thickens. Careful not to cook sauce too long as it will cause your chicken to overcook. Keep in mind the sauce will thicken further as it cools. Garnish with scallions. Serve immediately.
Asparagus 1 bunch fresh asparagus, about 10-ounces 1/2 cup water 4 Tablespoons butter 1 clove garlic, minced (optional) 1/4 teaspoon salt 2 to 4 teaspoons fresh lemon juice (optional) 1/4 cup grated parmesan cheese Make sure your asparagus fits in the pot. Trim the ends to make them fit. Add the water and butter to the pot. Also add garlic, if using. Press the Pressure Cook/Manual button or dial. Then press the +/- button or dial to select 1 minute. Select 0 minutes for thinner asparagus, for crisper results. When butter is melted and water is hot, add the asparagus, laying half in the pot, and the other half crossways over the first layer. You don't need a steamer rack, it is optional. Close the lid and set the steam release knob to the Sealing position. The pot will take a few minutes to come to pressure. As soon as the cooking cycle is finished, turn the steam release knob to the Venting position. When the pin in the lid drops back down, open the lid. Use tongs to gently take the asparagus out of the pot onto a plate. Add salt and lemon juice to the liquid in the pot. Taste and adjust salt and/or lemon juice as needed. Stir in the parmesan and then spoon mixture over the asparagus. Serve immediately.
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foodsandflavors~™
Courtney Tevepaugh
Courtney Tevepaugh photo: Pixels On Paper Photography
Kids in the
Kitchen WRITER Courtney Tevepaugh Family and Consumer Science Agent, Wilkes County North Carolina Cooperative Extension Courtney_tevepaugh@ncsu.edu Follow along on Facebook @wilkesFCS
Now that my little one is growing he is able to help a bit in the kitchen. I’ll be the first to admit when crunched for time sometimes having a little person who wants to help can add to the stress. In those moments it’s easy to feel overwhelmed. I have to remind myself that one of the best ways to encourage healthy eating in children is to allow them room to participate in cooking. Cooking with children helps to excite them about what’s on the table and they are more likely to eat what’s prepared if they were able to have a hand in fixing it. For example, my little boy is at the stage where he wants to show his independence. I can let him participate in small ways that make him feel 40
like he has a very important role. In addition to the positive relationship with food that cooking together brings, children also can learn reading, math, and science simply through helping in the kitchen. Next time you have children in your kitchen I encourage you to let them help. It will take more time and energy, but the memories made, relationships fostered, and knowledge gained is worth so much more. Here are some ideas to get children involved in the kitchen by age. Remember these are suggestions, children still need adult supervision while completing these tasks. You know your child best and can decide when a task is developmentally appropriate.
Preschool (2-5 years)
Young Children (6-8 years)
Stir batter in a bowl Rinse fresh produce Use cookie or biscuit cutters Cut soft fruits and vegetables with a butter knife
Use a can opener, garlic press, or juicer Grate cheese Fry eggs and grilled cheese sandwiches Use paring knife
Preteens (9-12 years)
Teenagers (13-16 years)
Trim and slice vegetables Put foods in oven and remove Bake quick breads Use chefs knife
Efficiently chop, dice, and mince Panfry and grill foods Use all kitchen appliances Bake yeast doughs
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Family-Friendly Recipe:
Shape dough; place in loaf pan. Cover with a kitchen towel.
Bread In a Bag Yields 1 loaf Cooking spray, loaf pan 3 cups all-purpose flour, divided 1/4 cup sugar 1 (.-ounce) package active dry yeast 1 cup warm water 3 Tablespoons extra-virgin olive oil 2 teaspoons kosher salt Preheat oven to 375ºF. Spray loaf pan with cooking spray. In a resealable plastic bag, place 1 cup flour, sugar & yeast. Add warm water. Seal bag. Squish together with your hands to mix. Let rest 10 minutes at room temperature. (Yeast should activate.) Add 1 cup flour, oil & salt to the bag. Seal bag and squish together. Add remaining cup of flour. Mix until combined. Remove from bag. Knead 5 minutes until smooth.
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Our next issue: MayJune 2022 features....
Yadkin Valley People Let rise 30 minutes. Brush top of bread with olive oil or melted butter. Bake until golden, about 30 minutes.
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Deadline for advertising in our MayJune Magazine is Friday, April 2 distribution begins April 29
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foodsandflavors~™ Ashley Beard
Freshening up Your Kitchen Ingredients
Spring is coming and the heightened urge to freshen up your space may start soon. You may be used to cleaning out your closets, rooms and cabinets but what about freshening up your kitchen ingredients? The ingredients you keep available can drive the choices you make when it comes to preparing meals. Here are some key staples from The Med Way that are good to keep in your kitchen!
Ashley Beard
WRITER & PHOTOGRAPHER Ashley Beard Family and Consumer Sciences Agent, Yadkin County Ashley_beard@ncsu.edu Follow along on Facebook at Facebook: @YadkinFCS
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Dry or Canned Foods: Canned vegetables no salt added Tomato paste or sauce Dried or canned beans Whole grains brown rice, oatmeal, quinoa Whole grain pasta Whole grain crackers Nuts and seeds Nut butter minimal ingredients, no/low added sugar, no/lo salt Chicken or vegetable broth no/low salt Canned tuna or salmon Condiments & Spices: Olive oil Canola oil Vinegars (balsamic, cider, red wine, white wine, sherry) Salt & Pepper
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Dried Herbs & Spices: Garlic Onions Limes & lemons Frozen Foods: Meats chicken, lean ground beef/turkey Seafood Vegetables Fruits Refrigerator Foods: Pre-washed salad greens Fruit Vegetables Hummus Eggs Low-fat milk Plain greek yogurt
It can take time adjusting to making these switches in the foods you keep in your kitchen. Try adding a couple of these into your cart the next time you are at the store and see if it will drive the choices you make in your meals. Empowering yourself in the kitchen by planning ahead to have nutritious ingredients is a great first step in creating a healthy lifestyle. Have you ever reached for a dressing or condiment at the store and then flipped the bottle over to look at the nutrition facts label? Sometimes my eyes bug out of my head at the added fats, sugar and sodium as well as all the ingredients I can not pronounce. Then I get defeated putting it back thinking I will now have to settle for a boring salad. By freshening up your ingredients you keep in your kitchen, you can make your own simple dressing at home with just as much flavor and satisfaction! Try out one of these simple dressing recipes this spring as you freshen up your kitchen ingredients! These recipes can be found on medinsteadofmeds.com. If interested in learning more about eating the Mediterranean “Med Way” please reach out!
Med House Dressing 1/3 cup (or 5 Tablespoons + 1 teaspoon) olive oil 5 Tablespoons red wine vinegar (you can use white wine or cider) 1 Tablespoon olive oil mayonnaise 1 teaspoon sugar 2 teaspoons dried oregano Place all dressing ingredients in a jar with a tight fitting lid. Shake well. Serve immediately with your favorite salad or chill until serving This dressing is great on any salad but try it with the rest of the Med House Salad ingredients: 2 heads of Romaine lettuce 1/3 cup thinly sliced pepperoncini peppers (or buy the pre-sliced) 1/4 cup finely grated pecorino Romano cheese
Balsamic Dijon Vinaigrette 6 Tablespoons balsamic vinegar 1 Tablespoon dijon mustard 6 Tablespoons olive oil Salt & pepper to taste Combine all ingredients in a jar with a tight fitting lid Shake vigorously. Serve immediately with your favorite salad or chill until serving.
Yogurt Cucumber Sauce 1 cucumber OR 1/2 European cucumber, peeled and seeded 1 cup nonfat, plain yogurt (Greek or regular) 1 Tablespoon fresh dill, chopped fine OR 1 teaspoon dried dill 2 to 3 Tablespoons of lemon juice (or juice of 1 lemon) Salt to taste Peel and seed the cucumber. Remove seeds so your sauce is not watery. Grate cucumber; Use medium or large size on box grater. (You can also grate using a food processor.) Mix all remaining ingredients. Start with 1/2 teaspoon salt and adjust if needed.
...shopping that is soothing to the soul
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You had us at Carrot Cake Truffles not to mention the stacks of flavor after flavor of fudge. Barrels of old fashion candies, a wall of jelly beans, this place is a sweet tooth lovers’ dream. While a candy store is not exactly our regular sit down meal visit, we’ll be back to the taste tempting creations waiting at Bear Creek.
Bear Creek Candy Kitchen 165 North Main Street, Mount Airy Monday-Thursday 9-5 • Friday 9-6 Saturday 8-6 • Sunday 9-3 www.bearcreekcandy.com
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 Downtown Dog Co. • handmade soaps & more!
Open Monday - Sunday 10am to 6pm 336-719-2363 • MayberryMarkets.com 44
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Consignment clothing and bargain basement including furniture and household items
SPRING
1313 North Bridge Street Elkin, NC 28621 336-835-2013 Monday-Friday 9-5 • Saturday 9-4 • Closed Wed M a rch -A pril 2 0 2 2
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foodsandflavors ~™ Laura Mathis
Laura Mathis
Sweet Basil Sweet Basil (Ocimum basilicum), a plant of the mint family Lamiaceae, is one of the most popular herbs to grow today. It is a tender low-growing herb that is grown as a perennial in warm, tropical climates such as India where it has been cultivated for more than 5,000 years. More than 150 basil varieties are grown worldwide. Popular varieties include Cinnamon Basil, native to Mexico, Lemon Basil, and Purple Basil. Basil, best known as an herb for many Mediterranean dishes, is very versatile and can be used in a variety of ways. Include fresh basil to add flavor to summer salads, drinks or ice cream (yes, ice cream). Most of the
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: www.herbalaccents.net or call at (336) 998-1315. 46
time, basil should be used fresh. If using dried basil in recipes, generally it is best to add at the last moment as it looses its flavor quickly. Basil is easy to grow either in pots or out in the garden. It needs plenty of sunshine, adequate water, and pruning to keep it productive. Most basil gets quite large in the garden. It takes a sizable root system to support that top growth. Potted basils require at least a 6-inch container. In our area, basil is grown as an annual and does not tolerate our cold winters. Its leaves are very tender and will quickly wilt if touched by frost. To harvest, pick basil at its prime, preferably early in the morning when the concentration of essential oils is highest. Its flavor is most intense when the flowering spikes are just beginning to show. It’s better to preserve that distinctive basil flavor through freezing rather than drying; basil flavors lose their complexity upon drying. To freeze basil, place washed and dried leaves on trays in the freezer. After several hours, they may be crumbled and kept frozen in airtight jars or bags. You could also make a thick puree by blending basil with a little water and then freezing it in ice-cube trays. When the cubes are frozen solid, transfer them to a freezer bag and store frozen until needed. Easily add them to soups or your favorite recipes.
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As with most Herbs, fresh basil has many health benefits. 100 grams of fresh basil leaves contain astoundingly 175% of daily required doses of vitamin A, known to have antioxidant properties and essential for vision health. It has vitamin K, which is essential for the production of clotting factors in the blood and plays a vital role in the bone strengthening. Basil also contains a good amount of minerals like potassium, copper, magnesium, and iron. Latest studies revealed that basil has antiviral and antioxidant properties and that it may be useful in cancer treatment. You don’t have to grow basil just for its culinary uses; these amazing plants can add beauty and interest to your garden or patio area. When you’ve collected all the leaves you want to use, allow your plant to flower, providing additional interest. Sweet Basil with green leaves will grow stalks of scented white flowers while purple leafed varieties such as the Cinnamon Basil will have sweet scented pink flowers. As an added plus, basil contains chemicals which repel insects. Certain experiments showed that basil is toxic for mosquitoes. To make Strawberry Basil Lemonade simply blend a handful of strawberries, a cup of lemon juice and 6 basil leaves together and add to water with your favorite sweetener and enjoy!
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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!
Barbeque Southern Style Ribs and Barbeque Sauce
Some days you just have a hankering for some good old barbequed ribs, but it’s too messy outside to light the grill. One day I was messing around and I came up with this idea to make them inside. I must have gotten it right, because my wife just loves them and the neighbors like them, too. I trimmed the excess fat off because she doesn’t like the fat. Just for those messy days, I keep some extra packs of southern style ribs in the freezer. For that grilled taste, you can take the cooked ribs outside and brown both sides on your grill just like you did under the broiler. Recently commercial barbeque sauces have been giving me indigestion for several hours after I eat them. Below is a recipe for barbeque sauce I came up with that doesn’t give me indigestion. Try it, you might like it. It also goes great with chicken.
Jim’s Barbeque Sauce 2 cups ketchup 1/4 cup cider vinegar 1/4 cup Worchester sauce 1/4 cup firmly packed brown sugar 2 Tablespoons honey 1 Tablespoon hot sauce (Texas Pete or Tabasco) 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Combine all the ingredients in a saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, thick and richly favored, 10 to 15 minutes. Transfer the sauce to a clean jar and store in the refrigerator. It will keep for several months. 48
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Barbequed Southern Style Ribs 2 pounds southern style ribs trimmed of excess fat 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon black pepper 1 teaspoon salt Dash paprika Dash cayenne pepper Barbeque sauce (recipe below or your own barbeque sauce) Rinse the ribs under cold running water. Blot dry with paper towels. Trim ribs of any excess fat. Put 3 cups of water in a large pot or Dutch oven. Add garlic & onion powders, black pepper, salt, paprika & cayenne pepper. Stir well and add the ribs. Add more water if needed to cover the ribs. Bring pot to a boil. Turn down heat to a simmer. Cook for 45 minutes or until the ribs are tender. Turn oven to broil. Place ribs on a sprayed baking sheet with oil. Spread barbeque sauce on each rib. Broil until brown on top. Remove ribs, turn over, cover with barbeque sauce again. Return to broiler; brown other side. Remove and enjoy.
Kitchen Tips Q. What containers are safe for microwaving foods? A. Glass, ceramic and plastic utensils labeled for microwave oven use are safe. Microwave plastic wraps, wax paper, cooking bags, parchment paper and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving. Also do not use plastic cold-storage containers such as margarine tubs, take-out containers, whipped topping bowls and other one-time use containers. The containers can warp or melt, possible causing harmful chemicals to migrate into the food. Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers or aluminum foil in the microwave oven.
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Chicken, Steaks, Burgers, Pork. We offer the freshest cuts of meats, fresh breads and sides. USDA PRIME and Choice Meats Inspected Daily
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In a busy household like ours, the perfect dinner involves minimal dirty dishes and food prep!
Lemon Dill Chicken Salad At the first signs of Spring and warm weather, light and fresh meals just seem to match the fresh energy of the season. This chicken salad is so quick to put together as you can use leftover chicken or even a rotisserie chicken in a rush. The citrus and tangy dill, plus a crunch of almond are refreshing and delicious for a quick lunch or easy weeknight dinner. I love to make tortilla rollups for my son, served with a side of red grapes, while I enjoy a lower carb version in lettuce wraps. This recipe is also great to take to gatherings on mini croissants or with crackers.
Ryan Guthrie
WRITER/PHOTOGRAPHER Ryan Guthrie
in a busy
Mom’s Kitchen
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Serves 5 2 cups of cooked chicken breast, chopped or shredded 1/2 cup sliced almonds 2 stalks finely chopped celery 3 green onion stalks, chopped 2 Tablespoons fresh dill, chopped 1/4 teaspoon garlic powder 1 cup mayonnaise 1 Tablespoon dijon mustard Juice of 1 lemon Salt and pepper to taste Toss together chicken, almonds, celery, onion and dill in a mixing bowl. In a separate small bowl stir together mayonnaise, dijon, lemon juice, salt and pepper. Pour the dressing over the chicken mixture and stir together. Cover and let chill in the fridge for at least an hour.
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Scenes from past events. Be sure to attend this year and make your own photo worthy memories.
Visit Budbreakfestival.com to sign up for the Budbreak newsletter and stay up to date! 52
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Spring announces the Yadkin Valley’s earliest wine festival, the Annual Budbreak Wine and Craft Beer Festival. The Rotary Club of Mount Airy in cooperation with the Department of Tourism and the Mount Airy Downtown Business Association will present this event on May 7, noon to 6p in downtown Mount Airy. If this is your first Budbreak Wine and Craft Beer event the main downtown street will be closed to traffic. Be sure to wear comfy shoes to eat, drink, enjoy music, friends and shop the afternoon away. Advance tickets are $20; tickets at the gate are $25 for your tasting bracelet. (Your ticket includes a commemorative glass and wrist band.) General admission and no tasting is $5. Bring appropriate identification but please, no coolers and for everyone’s safety no pets. For more information about tickets: Visit budbreakfestival.com or click on QR code at the bottom of the page. The afternoon will be filled with live stage music opened by B-Dazzle Productions with Hometown DJ. Then three hours of Craig Southern and the Phoenixx Band playing a variety of music. The band is popular up and down the east coast be sure to bring your dancing shoes and enjoy the best Mount Airy has to offer. The band plays a variety of music ranging from R&B to beach. As you enjoy music, tasting, shopping, you will work up an appetite for ribs, steaks and seafood from 13 Bones as well as a dozen other local eateries to walk to: The Loaded Goat, Mi Casa on Main, Old North State Winery, Thirsty Souls Brewery, Barney’s Cafe, Walker’s Soda Shop, Snappy Lunch, Miss Angel's, Kazoku Sushi, So Ho Bar & Grill, Mustard Seed and Leon’s Burger Express. For the most up to date list of attending wineries and breweries use the QR code or sign up for the Budbreak newsletter. Thank Mount Airy's business community for their generous support. Find a sponsor listing on Budbreak’s website budbreakfestival.com Budbreak is the perfect event to have fun and do good at the same time...all proceeds from the festival are directed by the Rotary Club to local, regional and international charities.
The Rotary Club of Mount Airy in cooperation with the Department of Tourism & the Mount Airy Downtown Business Association presents the Annual Budbreak Wine & Craft Beer Festival
Saturday, May 7, 2022 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
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
Headliner– Craig Southern
and The Phoenixx Band With 3 hours of beach, R&B, country and some rock & roll!
Budbreak is made possible through the generosity of these Sponsors and more:
in cooperation with
Learn more at: budbreakfestival.com/sponsors/
Gardening with Kids WRITER/ Kimberly Blaker
Playing in Dirt isn't Just Fun – It's Healthy, Too! There's no question, playing in the dirt tops the list of fun for kids, particularly young children, despite the protests of many well-intended parents. If you happen to be one of those worried parents, you can put your fears aside. As it turns out, dirt is actually beneficial to the long-term health of kids, according to a Northwestern University article by Clare Milliken, "Germs at four, less inflammation at forty." Studies have found early exposure to certain germs, like those found in dirt, actually helps kids' immune systems learn to regulate inflammation better. In turn, this exposure reduces kids' risk for many diseases throughout their lives. For that reason, a family garden is a perfect opportunity to build your kids' immune systems. Better still, gardening offers lots of other benefits to kids and families. Through gardening, kids learn to be responsible by caring for their own plants. It's also a great way to help kids learn about and develop an appreciation 54
for science. Another health benefit is gardening encourages healthier eating. Not to mention, it's an excellent activity for family bonding. So gather up your kids and gardening supplies, head outdoors, and get ready for some dirt-filled fun. To get started, first, decide where to plant your garden. Then allow a small space for your child to have his or her own garden, too. This will help build your child's enthusiasm for the garden and encourage him or her to take ownership and responsibility for it. Having their own garden can be exciting and rewarding for kids because they know they, alone (or with minimal help), grew those little seeds into a marvelous plant. Next, decide what to plant. For young children, consider fast-growing plants they are familiar with. Little kids also love plants that are colorful or have strong scents. If your kids are older, let them choose what they want to grow. But keep in mind your child's personality. If he tends to be impatient, suggest
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plants easy to care for and grow quickly. As you proceed in planning and preparation, include your child in it as much as possible. Remember, this stage is as much fun for kids as it is for parents and helps build kids' enthusiasm. Also, let your kids help you draw up the garden plan. If they're old enough, they can also create their own shopping list. When you go shopping for the supplies, take your kids along and let them pick out their own seeds and gardening tools. For the safety of young children, look for kids' gardening tools made of durable plastic. Once you begin planting your garden, show your child how to plant the seeds and how to space them apart correctly. Then have your child water the seeds as directed.To help your child take responsibility for his or her own garden, put a daily gardening task list on the refrigerator. Also, to help your child mainstory continues on page 58
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story continued from page 54
Gardening with Kids tain enthusiasm, suggest keeping a garden log. Kids can have fun recording the date of plantings, each day's gardening activities, when each plant sprouts, the amount of growth of the plants, and the harvesting. Finally, after harvesting, have your child help you prepare the vegetables. Try different ways of preparing or cooking them to help your kid develop a lifelong love for fresh, healthy veggies. To get off on the right foot, start planning by reading some books on gardening: The Little Gardener by Jan Gerardi (ages 3-4) The Little Gardener by Emily Hughes (ages 3-7) Up in the Garden and Down in the Dirt by Kate Messner (ages 5-8) Roots, Shoots, Buckets & Boots:
Celosia Central flower head
Spring 2022
WRITERPHOTOGRAPHER/ J. Dwaine Phifer
Gardening Together with Children by Sharon Lovejoy (ages 4-10) Gardening Lab for Kids: 52 Fun Experiments to Learn, Grow, Harvest, Make, Play, and Enjoy Your Garden by Renata Brown (ages 8-12) The Book of Gardening Projects for Kids: 101 Ways to Get Kids Outside, Dirty, and Having Fun by Whitney Cohen (for parents)
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A Very Big Deal
On Sunday, March 20, 2022, the Yadkin Valley welcomes spring's return. So what's the big deal since nothing much will change from the day before? The “big deal” is we can again officially say, “Good-by, Old Man Winter!” We set our sights on spending more time outside and comfortably engaging in energizing activities. The bursts of lively bird song, emerging green leaves, and a sweeping palette of pastel colors become a welcome relief. Although Old Man Winter sometimes keeps a tight hold on us during early spring, the March 20 vernal equinox is an assurance of changes to come. We in the Northern Hemisphere can be quite happy saying, “Hello Spring!” The question again becomes, however, “What really is the big deal with the changing of the seasons?” Everyone understands it is never a biting 30° one day and the next a blistering 90° just because of a calendar date. Essentially, our hours of daylight—the time between sunrise and sunset— grow a bit longer each day after the December winter solstice: The day with the least amount of sunlight in the Yadkin Valley. Think in terms of a clock face: The spring equinox, March 20, would be at the twelve o'clock position. The autumnal equinox, September 22, would be at the six o'clock point. On these two days each year, daylight and darkness are balanced, for equinox literally means “equal night.” In contrast, the summer solstice, June 21, at the three o'clock position, marks our longest amount of daylight. The winter solstice, December 22, at the nine o'clock position, is the day with the shortest amount of daylight. Because we are busily going about our lives one day at a time, we never stop to pay much attention to the rhythmic seasonal changes occurring as a result of the Earth's yearly rotation around the sun.
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However, these spring and autumn points of change are so significant that both the ancient Greeks and Romans developed a complex mythical story to explain the coming and going of light and warmth cycles. The ancients noted the vernal equinox each year marked the turning point when daylight again began to win out over darkness. Consider the following bare-bones synopsis of ancient seasonal mythology. The myth-makers certainly made a big deal of seasonal changes. Persephone was the daughter of the major god Zeus. Zeus ruled the sky, lightening, and thunder. His wife, Demeter, was the goddess who ruled the light and fruitfulness of life. Pluto, the god of darkness and death, ruled the underworld and its gloom. Pluto kidnapped Persephone and took her to the underworld to be his wife. Unfortunately, because Persephone ate a few pomegranate seeds soon after her capture, she was forever doomed to spend her life underground with Pluto. Zeus and Demeter worked out a very big deal through which Persephone could spend six months above ground enjoying the energy, light and productivity of Earth. Yet, during the other six months, she was doomed to return to the darkness of Hades with its infertility and fall/winter stupor. Therefore, when Persephone returned to Pluto each autumn, hours of daylight grew shorter and shorter. Because of her mother's sorrow, the land quickly became barren and bleak as autumn turned to cold, dark winter. When Persephone emerged from the underworld in spring, her mother and the Earth again celebrated the return of light and new life with spring flowers, green growth, and bounteous summer crops. Although the ancient Greeks and Romans get the most credit for a mythical explanation of the changing seasons, even aboriginal and archaic cultures all over the world have had some type of mystical story or tradition linking the changing of the seasons to spring's return. For those of us in the Yadkin Valley, let's really celebrate the big deal of spring. Use days following the Spring Equinox for planning, planting seeds and prepping summer garden spots. Bursts of new growth and future summer color are worth a 2022 celebration.
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Zinnia butterfly Two beautiful, tried-and-true annual flowers are excellent choices for Yadkin Valley gardens. Zinnias, in a magical array of colors, and wine-red Celosias are both old-time Southern favorites. Each of these proven best-loved plants produce huge amounts of garden color. These prolific bloomers become spectacular garden focal points and attract butterflies, bees and hummingbirds in abundance. The colors, busy bees and birds cheer us on to say, “Let's celebrate!” Consider growing your summer flowers from seeds. Doing so is a delightful, hands-on source of satisfaction and pride. To ensure frost will not nip tender plants, check for the last predicted Zone-7 frost date before planting seeds. Certainly by the last of April, Yadkin Valley folks can be fairly confident spring indeed has sprung without danger of frost. To get a head-start on summer, grow plants from seeds. Use large, heavy-duty aluminum turkey roasting pans as starter containers. Punch a number of evenly spaced small holes over the bottom to ensure proper drainage. Set the alumi60
num container on a large sheet pan to catch overflow. Fill the prepared pan with a half-and-half mixture of loamy commercial potting soil and dirt dug from the spot the summer flowers will call home. Be sure the mixture does not have large lumps of soil or stones: It's hard work for tiny rootlets getting themselves established. Resist the urge to put too many seeds in one container. Carefully space seeds over the dirt. Each little plant needs space for light, air circulation, and a strong root foothold. When tiny green shoots emerge, be sure to rotate the pan a half turn each day. All the little babies need sufficient light to develop properly. While waiting for the tiny plants to reach transplanting size inside, prepare your flower bed outside. County Agricultural Extension Center folks are helpful experts for assistance and suggestions if needed. Most Zinnia and Celosia plants grow large with lots of side branching. Be sure to give each baby plant, when placed in the garden, at least a foot of growth area on all sides. Celosia plants, particularly the old fashion cockscomb variety, need
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a strong garden stake to support the weight of huge center flower heads. The taller varieties of zinnias also benefit from staking to keep them upright and beautiful. During the flowering season, take note of especially beautiful and attractive flowers. It is easy to collect seeds from your favorite plants for next year. Gently wrap a piece of painter's tape somewhere on the stems of particularly outstanding specimens. Come fall, ensure the zinnia flowers are light brown and getting dry. Remove the individual seeds from the dried flower heads. In contrast, Celosia plants produce hundreds of tiny black seeds that can easily be shaken into a brown paper bag. Store both zinnia and Celosia seeds in paper bags in a dark, dry, cool area. With 2023's Vernal Equinox, those collected seeds can provide another year's blessing in Yadkin Valley gardens! Persephone, along with neighbors and friends, will certainly be delighted by yet another year of beautiful blossoms and blooms because spring's rival is indeed a very big deal.
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gifts with inspiration
To find your FREE copy of our latest issue, visit...
.com
and click on the pick up the magazine page for a highlight listing of locations to find copies.
(336) 6996332 • 413 Cherry Street, East Bend Friday & Saturday 106
Honda of Winston-Salem 62
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You’ll find copies at the advertisers you see in each magazine, plus at your nearest Mock Beroth Tire.
6209 Ramada Dr. • Clemmons, NC 27012 (336) 765-0330 • www.hondaws.com
Hydraulic Hose Assemblies Made Auto, Truck & Tractor Parts Custom Battery Cables Farm Toys
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BIG “B” AUTO PARTS, INC Serving Yadkin and the surrounding areas since 1987 The only LOCALLY OWNED Auto Parts Store in Yadkin County
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HOME & GARDEN
A Knick A Knack... A This A That Amie T. Brendle
Spring officially begins March 21st, and we are to the point where everyone is hopeful the dreary gray days of winter are almost behind us and looking forward to sun and warmer weather. So, let’s do something FUN! This is the perfect time to be inspired and create before we are able to work outside in our flower and vegetable gardens. I would ask you to literally go on a “Treasure Hunt.” While the temperatures are still cool (yes, meaning less vermin), venture into your attic or storage areas, where old and even generational pieces may be hidden or have been forgotten over time. Perhaps even expand your pursuits to relatives. Ask them if they have family pieces or other items “collecting dust.” You never know what you may find, maybe even discovering items that bring back long-lost wonderful and heartwarming childhood memories. One thing to keep in mind is if you have truly discovered an antique, preserve the original as much as possible until it can be appraised, otherwise, this can affect the monetary value. Although if this is not a concern, you may be as creative as you would like. Please do not discard or throw away something where through the years sets may have gotten separated, lost, misplaced or broken. A perfect example is candlesticks. It doesn’t matter if they are different dimensions or materials —this makes it all the more interesting. Mis-matched pieces can become their own “collection.” At this point, as with any project, you need to 66
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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
Pete and Lee invite you to enjoy our delicious Home-made Soups
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
7844 Highway 67 West, East Bend (336) 6994293 Tuesday Saturday 5am8pm
• Monday Wednesday Thursday Friday 5am2pm
•
Closed Sunday
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 M a rch -A pril 2 0 2 2
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think of your own aesthetic, whether you want the differences to stand out more or blend more. An easy way to blend is of course, using the same color theme. In this way random also becomes cohesive. Using different colors or themes will typically be bolder. And remember, no one said you had to use a candle stick specifically for candles—right? I use them for all kinds of décor and to elevate items from setting directly on a tabletop. Repurpose, recycle and upcycle are some of my favorite words. So now you have found pieces to work with, the question is what to do with them. You can create, then find a place for your “new art” or decide on a specific place you need a refresh and then create, or even a little in-between. A lot of times I will start by thinking I really need a little something in this area or that area and then after I complete a project, it may all change. The pieces themselves often seem to find their own unique niche so to speak. Wooden items can be distressed with a little sandpaper (choose the correct grit or abrasiveness) I have repurposed a rocker—painting the base color a teal and 68
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then white over that. When slightly distressed the teal shows through just enough to give a hint of color without overpowering. Older items that are brassy or look tarnished are prefect for a refresh. Wipe them off and decide if they need a primer coat of paint. Then paint/spraypaint them any color. If there is a dimensional design within the piece, use that for added depth or interest by adding a lighter or darker accent color. Perhaps turning it into a succulent planter. A good rule of thumb is to keep some supplies on hand for those days you need some crafting therapy for your sanity, because that will always put a smile on your face or when you may need to repair or refresh an item. I like to watch for sales, especially after holidays and pick up an item here and there. This way you can be prepared to update something like a wreath that has been outside. Some essentials would be floral wire, floral tape, multi-purpose shears, primer spray or paint, clear acrylic spray or paint. Clear spray is especially useful if you are working with glitter or where little bits may fall off and make a mess on your floor(in a pinch you can use hairspray). It is also great to breathe new life into a piece that is somewhat faded or dull. Overtime, you can build your collection, adding spray paints in a variety of colors, textures, and finishes. If you live in a rural area, and just can’t run to an art supply or hardware store, this makes crafting much more convenient. The same can be accomplished with having a few ribbons, florals, marking pens, glitter and glues. As always that would make the possibilities ENDLESS! With just a few simple items and a little imagination what was once a “castoff ” piece can now be a treasure you can continue to enjoy. A little effort can go a long way to both save money, be therapeutic and a wonderful feeling of artistic accomplishment!
More to come… THANKS FOR JOURNEYING WITH ME!
HIGH COUNTRY LUMBER AND MULCH, LLC
Buying Standing Timber & Logs Timber appraisals are free with no obligation. Contact our timber buyers for more information.
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Both types are double ground for color and consistency. We offer pickup as well as delivery service within a 100 mile radius.
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Carolina Lily WRITER/ Mary Bohlen Discovering this vividly colored wild lily in the natural landscape around my home has afforded me unexpected joy. I wonder how I could not have seen it, and then one day notice a burst of orange and red in the mulched clearing beyond the bird feeder. There was a hankering to know more about this addition to my yard. Straight from my front door is a clear view of bluish green ridges and Rendezvous Mountain. From my back steps peaks of the Blue Ridge Parkway etch across the sky. God has blessed me with being able to live in a pocket of 70
natural beauty. With that has come an awareness and appreciation of the native plants and trees that surround me. Throughout the spring and into late summer I take time to look for wild flowers, a favorite pastime. It was the first week in August of last year, two Carolina Lilies caught my eye. However, at the time I did not know what they were. The color was a mixture of sunset orange and copper yellow petals speckled with dark brown spots. With a few snapshots on my phone, I headed for the computer and googled orange wild lilies. It sure looked like a
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Tiger Lily, but no—Carolina Lily, the NC State Wildflower. Hurray. Happy moment for me. This rare lily is named Lilium Michauxii for Andre Michaux, a noted French Botanist who traveled and explored the Piedmont region of NC and the southern Appalachians several times in the late 1700s. He wrote extensively about his findings which include not only the Carolina Lily but also the Large Leaf Magnolia and the Spear-Leafed Yellow Violet, all of which grow near my home. The history and journeys of this naturalist and collector is an interesting study. In 2003, Stokes County Representative Rex Baker presented a Bill to the NC Legislature to adopt the Carolina Lily as our State Wildflower. This beauty can be found all across the state. It grows to about 18 inches tall. The yellow/orange petals flow backward like an arch and the center stamen droops gently toward the ground. The leaves are thick and fleshy. The Carolina Lily grows best in well drained moist soil with rich organic matter and in partial shade. Morning sun is favored. Protecting it from deer, rabbit and voles will be a challenge. This spring I will watch for new shoots and place some sort of fencing around the plant to allow it to flourish without interference. Mostly I will leave it to nature, watching it grow and become a crown jewel on the landscape. From Growing Wild Nursery located in Siler City, I learned the best time to establish the lily is spring and fall. Seeds from the pod can be planted after the plant becomes dormant. The seeds produce small bulbs but it may take several years before they begin to bloom. Bulbs from a mature plant can be separated and replanted. They will usually start blooming the next year. Carolina Lilies can be purchased from the Nursery. Visit their website at www.growingwildnursery.com or give them a call at 919-200-2677.
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Spring into Action with... 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
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What’s Growing this Spring? PHOTOS/WRITERS/ Judy Mitchell & Jayla Parker After an icy winter, many people welcome spring with open arms. March is a great time to plant cool season vegetables. Some that may be planted now are cabbage, collards, broccoli, cauliflower, spinach, and Brussels sprouts. Some edible perennials that do well in NC include asparagus, kale, Swiss chard, rhubarb, onion, and chives. In late March, lettuce may be planted. Save tomatoes, squash and cucumbers until mid-April and still watch for frost and cover if temperatures of below 40 degrees are predicted. Perennial herbs could include oregano, thyme, rosemary, lavender, sage and lemon verbena. If you like berries, planting a raspberry, blackberry or blueberry bush may be a fruitful experience. Strawberry plants are also a nice berry perennial, returning year after year in NC. They’re relatively easy to grow and transplant, as they sprout
runners and spread out over time. Perennial flowers can also be planted in March for early color. Spring bloomers are thrift or creeping phlox, which bloom in a variety of colors, candytuft, creeping speedwell, ice plant and dianthus. Rose bushes can be planted in April. When planting something new, add compost, mixing it with the original soil. In April, so many beautiful flowers are in bloom, one of which being the peony. Peonies can be found in gardens. They come in a variety of beautiful shades including white, pink, red, yellow and more. They also vary in scent, from strong and rose-like to delicate and wispy. When planted in the autumn, they may not bloom for a few years. But eventually they will bloom around late spring and summer. To take care of your peonies in a garden, try to plant them in a space with full sun and well-draining
soil. Plant them shallow, just barely covering the tubers. They need at least 6 to 8 hours of sun to grow properly. When growing peonies, be sure to support your plants with either a plant cage or old-fashioned stick supports. Water them only if we don’t have at least an inch of rain in a week, soaking thoroughly. Peonies have been known to live for over a century if well-nurtured. You may also start planting annual flowers in pots in April that you could move indoors for late frost or hang flowering baskets. If you’re growing outdoors, the tricky part is keeping your crops safe from chipmunks, deer and other critters. Be sure to plant pest-deterrents like lavender, Lenten rose, marigolds, lemon grass, oregano, sagemand basil around your garden for a great spring harvest!
To learn more contact: 1088 W. Dalton Road, King (336) 983-4107
www.mitchellsnursery.com 72
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Easter Flowers Mums Geraniums Lilies Azaleas Hanging Baskets
Trees Shrubs Perennials Vegetable Plants Pine Needles Herbs
We grow the largest selection of trees, shrubs and flowers in the Triad! 19792022
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Phyllis demonstrates rain water collection systems.
WRITER/ Phyllis Baker Smith
Harvesting Rainwater to Protect a Vital Resource Access to a dependable water source is one of the hallmarks of a well-organized society, starting with the basic need for clean drinking water. Ancient civilizations (extending right up to the present) also harvested food from water sources, used water for navigation and transportation, for cleaning, recreation, irrigation to grow crops, and to power machines for processing food. Modern societies further harnessed the force of water for manufacturing and electricity, while developing an infrastructure to allow the reliable delivery of clean water into our dwellings. Clearly, the importance of water as a natural resource cannot be overstated. Water is vital to so many different functions, yet it’s important to understand that the amount of water available to our planet is finite. With oceans covering about seventy percent of the Earth’s surface, just three percent of our water supply is available as freshwater, much of which is unattainable in the form of glaciers, ice caps, and groundwater, or is simply too polluted for human use. According to the U.S. Geologic Service, rivers are the source of most of the fresh surface water that people use, but they only constitute about one percent of the total water on earth. Anyone that’s ever stood along the banks of the everflowing Yadkin River has probably taken this fact for granted. According to YadkinRiverKeeper.org the Yadkin River Basin 74
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N.C. Cooperative Extension, Forsyth County Center Pbsmith4@ncsu.edu 336-703-2858
provides drinking water for over 841,000 North Carolinians each day. That’s just one very important reason to protect the Yadkin and the many streams and tributaries that provide its replenishment. Yadkin Valley Magazine readers will have the opportunity to learn more about the Yadkin River water basin and take concrete actions to preserve and protect our local water sources during the 10th annual Forsyth Creek Week, scheduled for March 19-27, 2022. A variety of events are available, but one topic in particular that pops up throughout the week is rainwater harvesting with rain barrels. Perhaps that’s because using rain barrels accomplishes two objectives at the same time. It not only conserves water, but helps to keep our water clean by reducing stormwater runoff, which is typically laden with all sorts of environmental pollution and trash. Rainwater harvesting with rain barrels offers additional benefits for home and community gardeners, including the potential for reduced municipal water bills, water for ornamental plants and gardens that’s free of chlorine and fluoride, which can accumulate in soil over time, and a potential water source for outdoor applications where plumbing or an outdoor spigot is not available. In most rainwater harvesting systems water is collected
from rooftops through gutters and diverted into a storage container below. The rooftop can be provided by a home, a business, a tool shed, or even an open shelter such as a carport. As a general rule, one inch of rain per 1000 square feet of rooftop produces 600 gallons of runoff, meaning that a 40 to 50 gallon rain barrel has the potential to fill quickly. Existing gutters can be shortened to divert rainwater into rain barrels, or rainwater diverter kits can be purchased at local home and garden stores or online. Whether purchasing a rain barrel, or making your own, the following features are important: • A screened lid to exclude debris and mosquitoes • Overflow tubing that drains excess water away from the foundation of adjoining structures • The ability to connect to other rain barrels • Opaque walls to help prevent algae growth • The use of food grade storage containers The following installation guidelines should be followed to insure safety and improve efficiency: •. Select a location with guttering tied into sufficient rooftop to fill the barrel quickly • Select a location in close proximity to container plants and raised beds • Make sure the barrel is situated on a level base that is wide enough to support the entire barrel. • Barrels can be elevated with a stand to allow extra height for watering cans, but make sure the stand is sturdy enough to support the weight of a full barrel. One gallon of water weighs 8.34 pounds, so a 50-gallon rain barrel will weigh over 400 pounds at full capacity!
A rain barrel in use at an arboretum.
Also keep in mind rainwater stored in rain barrels is grey water, not potable water, which means it is not safe for drinking. It can be used for watering ornamental shrubs or flowers. When watering fruit or vegetable plants avoid getting water on the edible portions. Instead, water at the base of the plant or use a container with a built-in reservoir that allows water to go straight to the roots. For larger applications, such as lawn or crop irrigation, contact your local Soil and Water Conservation service to inquire about the installation of above or underground cisterns that can accommodate larger volumes of water delivered through a pumping system. To prevent damage from expanding ice during freezing weather, make sure that rain barrels are fully drained and properly stored at the end of the growing season. Clean using soapy water and rinse thoroughly prior to winter storage. Check the Creek Week website at http://www.forsythcreekweek.org/ for events that provide additional information on installing and using rain barrels, purchasing rain barrels as a special discounted rate, or for making our own! While you’re at the site check out all the other great events. I hope to see you there! M a rch -A pril 2 0 2 2
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You’ll find this issue as well as past magazines on-line at yadkinvalleymagazine.com sponsored by
ViennaVillage.com (336) 9455410 Learn more about Vienna Village by turing to the inside front cover in this issue!
What’s for Dinner? Delicious LOCAL Recipes
You’ll find all of our cookbooks available for purchase at:
Shiloh General Store
5520 St. Paul Church Rd, Hamptonville 76
Visit Downtown North Wilkesboro and discover friendly merchants, useful services and people.
Residential, Commercial, Industrial Land Surveys
We provide a variety of surveying services: ALTA/ACSM Survey As-built/Construction/Layout Survey Avigation/View Easement Survey Boundary Survey Condominium Plats Deed Protraction Floodplain Elevation Certificates Forensic Survey/Expert Witness
Forestry Survey Hydrographic Survey Land Use/Development Design Mortgage/Physical Survey OPUS Management Right of Way/Easement Survey Subdivision Design Topographic Survey
Scott Church Land Surveying is a proud member of the National Society of Professional Surveyors (NSPS) and the North Carolina Society of Surveyors (NCSS). 723-C Main Street North Wilkesboro, 28659 (336) 452-4161 • scottchurchsurveying.com. NC L-5133
Meet the staff at Arlene & Friends Arlene, Regis, Vicki, Kathy, Malleah, Summer, Heidi, Bronda, Melissa, Benjie and Kristi
Offering:
Thank you for once again voting us Best of Wilkes!
Hair, Nail, and Skin Care Microdermabrasion and enzyme peels with Institut Dermed Clinical Skin Care Waxing Services
Appointments, 336-838-4384 walkins welcome
205 6th Street, North Wilkesboro
Spring Sale Now In-stock! Two Warehouses Filled with LA Z BOY Recliners
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Limited time offer.
See store for details.
Products MADE IN AMERICA! Monday, Tuesday, Thursday & Friday 95 Wednesday 912 • Saturday 94
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Say hello to Emme, our new store greeter!
Huge Selection of Fabrics, Thread, Buttons, Quilting Supplies &Classes
our Gammill Statler with over 1,300 Patterns incredible stitching speed even with complicated patterns
303 10th Street, North Wilkesboro, NC 336‐818‐0940 gloria‐sews.com www.facebook.com/gloriasews • gloriasews.etsy.com
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A Baby Celebration 819 Main Street, North Wilkesboro
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Petit Ami • Paty • Mabel & Honey • Kissy Kissy Area Code 407 Kids • Will Beth • Feltman Brothers Bailey Boys • Isobella & Chloe • Trotter Street Kids 78
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Dental Tips WRITER Dr. Andrew Rivers Everyone likes candy. Sticky candy and sour candy are by far the worst for your teeth. Need to calm that sweet tooth craving? Chocolate is generally best as saliva will wash it away more quickly. Plus, studies show other health benefits from some forms of chocolate. The best way to avoid cavities is to drink water, milk and unsweet tea. Hard crunchy foods such as apples and carrots can help clean your teeth naturally. Dr. Andrew Rivers
Dental Tips are provided by: Dr. Andrew Rivers Rivers Family & Cosmetic Dentistry 118 Hospital St., Mocksville 336-751-6289 RiversFamilyDentistry.com
Shop on-line at cherrystreetfarmhouse.com for our branded gifts Visit our farmhouse store Friday and Saturday 10-6 for our complete selection
Using a hard bristled brush with an aggressive brushing technique can cause irreversible damage to your teeth and surrounding tissue. Use a soft brush and avoid bearing down on your teeth and gums. Rinse your mouth with mouthwash or at least water after every meal to help kill germs.
mugs, mouse pads, enamelware, men’s & ladies tshirts, FREE copies of our current & back issues featuring our exclusive hometown coffee cup & tee shirts
www.cherrystreetfarmhouse.com (336) 6996332 • 413 Cherry Street, East Bend, NC 27018
We invite you to our store & visitor’s center for M a rch -A pril 2 0 2 2
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Spring and Summer Yard Work
FREE
Can bring low back pain Every season brings unique activities requiring us to perform some physical activity we may not want to do but have no choice. In the winter, shoveling snow comes to mind while spring, summer and fall may include yard clean up, mowing, and raking. All these seasonal activities are "I have to" activities of daily living, (ADLs). Let's talk about gardening, digging a hole or some other yard related shoveling activity. First, a few facts to help us appreciate why back pain is so common. 1. When we bend over, approximately 2/3rds of our body weight is being lifted in addition to what we're lifting. So a 180 pound person lifts 120 pounds of body weight every time he/she bends over. 2. A five pound weight equals 50 pounds to our back when it is held out in front us. Consider the 10 to 20 pound weight on the end of a shovel. 3. Our legs are much stronger than our back and arms. If a person bench presses 300 pounds, they can usually leg press 500 pound, almost two times more weight. Yet, most of us use our arms, not our lets when shoveling. 4. Most of us bend over using poor technique, lifting with the arms and back rather than the legs and rapidly extend and twist the back when emptying the shovel. 5. When this faulty action is repeated many, many times and it is not something we're used to doing, we're not physically adapted or "in shape", it's no wonder we often can barely move after an hour of digging in the garden. So what can we do? We can't change the fact most of our body's weight lies above our waist so we're stuck with that and, we're not going to lose weight in time for yielding the shovel. But we can certainly put less material on the shovel so the load on our back is less. It's important to squat down using our strong leg muscles while keeping our back as vertical/straight as possible, DO NOT BEND COVER! Try sticking out your posterior to keep an inward curve in your back; lift the load of material straight up with your legs, maintaining that arched back/posterior out position. Keep your arms/elbows straight and walk the shovel load to the dumping spot, don't try to throw the dirt by twisting your body. Take multiple breaks and switch sides so you don't "beat up" the same muscle groups repeatedly. If you do hurt your back, using an analogy of a skin cut, avoid picking at the cut so it can heal. Use ice/rest followed by gentle stretching and modified activities, DON"T go back outside to work again. Some wise considerations include warming up before starting your gardening routine, staying "in shape" by regular exercise throughout the year, maintaining a good nutritional diet and getting enough sleep.
Intersegmental Traction Session Yadkinville Chiropractic 204 North State Street, Yadkinville 336-679-8500 Must present coupon. Transferable. Please share with your family and friends! Offer expires 4/28/22
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30 Minute Massage Yadkinville Chiropractic 204 North State Street, Yadkinville Introductory Offer for New Massage Clients Only. Not valid with other offers. Offer expires 4/28/22
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Chiropractic Adjustment Yadkinville Chiropractic 204 North State Street, Yadkinville
**Please mention coupons when making your appointment. Insurance accepted. If further care is needed, you have a right to request a refund within 72 hours.
One coupon per patient per month. Not valid with other offers. Must present coupon. Offer expires 4/28/22
Changing lives One Spine at a Time...
Dr. Jyll Downey
Yadkinville Chiropractic Center 204 North State Street, Yadkinville (across from Yadkinville Elementary School)
Call: (336) 679-8500 for an appointment www.yadkinvillechiro.com.
We Appreciate Your Referrals! 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! March April 2022
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Now a larger location, a larger showroom, a larger inventory
Our new expanded showroom means more instock Scooters and Lift Chairs We Offer Delivery and Service & Repairs
more inventory means you can get your equipment the same day
Caring For You Has Been Our Specialty for over 50 years (336) 7685512 • Open Monday Friday 95:30 Now at 3033 Trenwest Drive, WinstonSalem, NC 27103
In-Stock Chairs
Largest area showroom and selection of sleep and lift chairs
EXPANDED Orthopedic Section
Just need it for a short time? Rent it! Manual Wheelchairs Hospital Beds Electric Scooters Knee Walkers Lift Chairs
See our NEW Hospital Beds and Lifts Showroom
info@forsythmedicalsupply.com
Offering Medical Supplies and Equipment Bathroom Aids & Safety Sanitation and Deodorizers Beds & Accessories Braces, Splints & Slings Custom Fit Compression Garments Daily Living Aids Health Monitors Mobility Aids & Equipment Occupational & Physical Therapy Aids Surgical Supplies Hospital Medical Supplies Home Medical Equipment Discount Medical Supplies Wound Care Products Gloves, Nebulizer, Bariatric Equipment Bathroom Safety Aids, Orthopedic Products, Ostomy Supplies Respiratory, Urological/Catheters Walking Aids & Wheelchairs
www.forsythmedicalsupply.com
Books FATAL FANTASY, Grace Street Mystery #8 REVIEWED BY Cindy Martin Private Investigator David Randall and his psychic sidekick Camden are all set to attend ExtravaganzaCon, featuring the Enforcettes, science fiction authors, movie props and memorabilia, and more, when things turn dark and two murders occur at the convention center. The first victim is Sean Snyder, a skeptic on a mission to expose the falseness of all things paranormal. Second is the rude, ill-mannered author of the Dark Star Series, Iris Hudson. While searching for the killer, Randall encounters a lofty Faerie Queen, an obtuse Green Hornet/Batman, and artist Leena Fay whose ghastly paintings may be hiding a clue to the murderer in plain sight. In addition to dealing with the murder and mayhem at ExtravaganzaCon, Randall is searching for the “Angel of Truth,” who is posting parodies on YouTube of local Pastor Ingram of the Freedom Path United Church of the Revelation. Normally, Randall wouldn’t take on the case of the pompous pastor, but, since the reverend turns out to be his sweetheart Kary’s estranged father and she asks him to help, he is determined to locate the perpetrator and settle the score. Once again, author Jane Tesh’s cast of colorful characters and riveting plot do not disappoint. I couldn’t put this one down. Published by Savvy Press, available for purchase at local independent bookstores, as well as at Amazon and other online booksellers. To learn more about the author, visit http://www.janetesh.com.
Life On MAin, The Heart and Soul of America REVIEWED BY Cindy Martin Calvin Vaughn, Jr.’s Life On Main is not only a guidebook with a plethora of information about things to do and see around Mount Airy, NC, it is also a collection of stories about 25 locals and the life-changing events which ultimately affected their destinies. In this moving and inspirational portrayal of Vaughn’s beloved hometown, he illuminates the spirit of Mount Airy and explains why he feels it is, indeed, the greatest small town in America. Readers also learn why Mount Airy is often referred to as “Mayberry,” and why millions flock to the town every year to capture that idyllic feeling of simpler times. Life on MAin is available for purchase online and at Pages Bookstore in Mount Airy, as well as at other independent bookstores.
The ribbon cutting for the addition to the Shepherd’s House at 246 Spring Street in Mount Airy was held in January, and for Executive Director Jana Elliott, Shelter Manager Jessica Stevens, Operation Manager Troy Walkup, and their staff the future looks bright. It was not so long ago that many folks had to be turned away simply because there 84
was room for only 18 occupants. The new 64-bed facility can house more clients and offer educational opportunities and more resources for honing the residents’ job and life skills, thus creating a pathway to employment. “We now have the means to provide clients with a GED program, tutoring service, resume building assistance, professional
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development courses, SERV Safe training, cooking skills training, life skills and parenting classes, and possibly secondary education classes,” Elliott said. As the Executive Director of the Greater Mount Airy Ministry of Hospitality (the parent company to The Shepherd’s House Homeless Shelter and Helping Hands Foundation of Surry
caring hearts
“Truly I tell you, whatever you did for one of the least of these brothers and sisters of mine, you did for me.” Matthew 25:40
HOPE SPRINGS ETERNAL AT THE SHEPHERD’S HOUSE WRITER & PHOTOGRAPHER Cindy Martin County), Elliott is in hopes of partnering with various organizations to meet the needs of the Shepherd’s House residents. She wants to work with the faith community to provide faith-based programs; with exercise and fitness professionals to implement healthy living classes and exercise programs; and with mental health workers to provide on-site consultations and visits. Nineteen years ago, a committee of Christians led by David Simmons and Berta Glenn Springthorpe established the original Shepherd’s House when they recognized the need to provide a safe haven for those less fortunate. The mission of the Shepherd’s House team remains the same today as they continue to strive to end homelessness and empower families so they may achieve self-sufficiency. By November 2021, the Shepherd’s House had served over 2,650 clients and provided 77,770 nights of shelter and 220,072 meals, 930 group services, and 33,880+ casework hours. The entire Shepherd’s House team is ever so grateful for contributions of the Springthorpe Family, the State Employees Credit Union, private donors, and the many other organizations who have given so generously to make this dream a reality. Obtaining funding to continue their great works is always on the forefront. If you would like to contact the Shepherd’s House, call 336-786-1420 or email them at sheltermanager@shepherdshousema.org. You can contribute online at https://sherpherdshousema.org or mail donations to P.O. Box 1722, Mt. Airy, NC 27030. M a rch -A pril 2 0 2 2
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YADKIN VALLEY COMMUNITY SCHOOL
It’s mission: to develop a unique educational environment that fosters the whole child by encouraging academic excellence, joy of learning, creativity, curiosity, mindfulness, self-empowerment and community awareness.
WRITER Cindy Martin Imagine beginning your school day with a morning hike to observe the wonders of nature while studying the water cycle or identifying leaves or trees or budding plants. At Yadkin Valley Community School, the primary students do just that. This K-8 school offers small, multi-age classrooms with a Montessori-based curriculum. Learning is hands-on and the children progress at their own pace. Each student is regarded as a unique individual, with lessons designed specifically for them. This student-led learning is an education style that emphasizes selfdirected education, creativity, and discovery, rather than rote memorization or traditional lecture-style education. Students are encouraged to incorporate their own interests into projects, within a set of broad guidelines. There is no homework or end-of-the-grade testing. Yadkin Valley Community School helps children grow academically, socially, and emotionally by providing enriching opportunities both in and out of the classroom. They utilize the parks and trails in and around Elkin, as well as capitalizing on local resources available. Another curricular highlight for the students is participating in the Science Olympiad, a K-12 science, technology, engineering, and mathematics competition that elevates science education to the level of support and enthusiasm typically reserved for school sports. “Whether the children are working with Montessori materials, crushing it at the Science Olympiad, or exploring the environment around them, they are always learning and having fun,” Kimberly Seipel-Parks, Administrator, explained. Although COVID was raging, the school remained full-time this past year by swapping their indoor classroom for one outdoors and bringing new experiences to the students through virtual field trips. “The students continued to learn, explore, and create,” Seipel-Parks proffered. “We focused on keeping our students and staff safe and healthy, while meeting each child’s academic and emotional needs and staying true to our educational philosophy.” When the students complete their studies at Yadkin Valley Community and transition to a traditional school setting, they are academically and socially well-prepared. During their eight plus years, these pupils have developed self-confidence and a sense of independence, while honing their time management skills. They become responsible leaders of learning. For them, the future looks bright. Yadkin Valley Community School is located at 246 East Main Street in Elkin, NC. Anyone interested in applying or getting more information should visit their website at www.yadkinvalleyschool.org or call 336-526-2625. Yadkin Valley Community School’s staff includes: Kimberly Seipel-Parks – Administrator and K-2nd grade teacher; Kathy Neumark – Teaching Assistant; Joe Dougherty – 3rd-5th grade and Middle School Science teacher; Perry Lloyd – Middle School Language Arts and Cultural Studies teacher. 86
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Jason Bowen, David Anderson and the Nikwasi Iniative’s Director Elaine Eisenbaum
Challenges and Success... leads to one of Horne Creek’s most successful years ever Yadkin Valley Magazine recently contacted Horne Creek Farm Site Manager, Lisa Turney, and asked her for an update on the site. She replied that “while it’s been a very challenging year, it’s also been a year of major accomplishments.” The hardest part? “We have worked with a three-person staff for most of this past year, and because of Covid 19 were required to telework part-time. When you have animals to care for on a seven-day basis, maintenance work on fourteen historic and modern structures to carry out, mowing to do, visitor services to provide to the public, and tasks which have to be carried out for two orchards at very specific times, it has been a real juggling act. Of particular concern was the Southern Heritage Apple Orchard. Of the four hundred and twenty-five varieties in it, Horne Creek has the only known trees to still exist for two hundred of those varieties. If lost, we could not replace them.”
1) The site is now home to seven Spanish goats, the breed the Hauser family once raised. The American Livestock Conservancy places Spanish goats in its “watch” category, meaning that there are less than 10,000 globally and less than 2,500 registrations annually. In addition, HCF also welcomed a sweetheart of a mule named Butch and a Bluetick hound named Charlie to the family. All of these animals have been real hits with the visiting public, particularly with children.
Despite the challenges, 2022 has been one of Horne Creek’s most successful years ever. Here are just a few of the major “happenings” over the past 12 months:
4) Site personnel unrolled a new website for Horne Creek and the Southern Heritage Apple Orchard, which can be accessed by going to: https://historicsites.nc.gov/all-sites/horne-creek-farm.
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2) Site personnel and volunteers cleared additional land at the site to create more pasture for our animals. 3) The North Carolina Living Historical Farm Committee acquired a grant, which will allow the site to erect a permanent multi-purpose building and support areas for the Southern Heritage Apple Orchard.
5) Apple trees grafted from the heirloom trees in the Southern Heritage Apple Orchard have been planted in the Barbra McRae Cherokee Heritage Apple Trail, being developed by the Nikwasi Initiative. “We are very excited about this project,” said Ms. Turney. “Lee Calhoun, author of ‘Old Southern Apples,’ always maintained that Cherokee farmers became some of the most successful orchardists there were. It is deeply gratifying for our orchard to have a connection to this project and aid in the restoration of an important aspect of Cherokee culture.” According to Nikwasi Initiative Director, Elaine Eisenbaum, the program was established in 2016 to protect, promote, interpret, and link Cherokee cultural and historic sites, such as the Noquisiyi and Cowee Indian mounds, along a Cherokee Cultural Corridor that stretches along the Little Tennessee River in western North Carolina. Among several projects planned, kiosks in the area will tell the Cherokee’s history, while traditional skills will be showcased at a variety of venues. David Anderson, an Environmental Horticulture Specialist with the Eastern Band of the Cherokee is also working with the Nikwasi Initiative and at the Jesse Owle Dugan Native Plant and Greenhouse Facility to reintroduce trees, plants, and bushes that were important to their culture, including mulberry bushes, white oak trees, pawpaws and apple trees. Historically, after apples were brought to this continent by Europeans, the native people quickly started raising the fruit. According to researcher Barbra McRae, “Apple cultivation and breeding were very common around Noquisiyi, in the Town of Franklin.” Although it is not widely known, the Cherokee were the first to develop an agricultural census. In 1838, the United States government compelled more than 16,000 Cherokee people to leave their native lands in North Carolina, Tennessee, Georgia, and Alabama. The journey to Oklahoma, the designated area for their relocation, was brutal and came to be known as the “Trail of Tears.” Many of the Cherokee met their deaths on the journey westward, all had their homelands occupied by settlers, and the apple orchards so many had taken pride in fell into disrepair. Fortunately, Silas McDowell, a noted horticulturist and pomologist, lived in the Town of Franklin. One could argue his greatest achievement was saving nine apple varieties of Cherokee origin: Cullasaga, Nickajack, Alarakee, Equinetely, Cullashee, Junaluska, Watauga, Tillequah and Chestooah. Today, three of those apple varieties – Junaluska, Cullasaga and Nickajack – reside in the Southern Heritage Apple Orchard, with the first being perhaps the most famous. The Junaluska apple derives its name from Chief Junaluska, a Cherokee who fought alongside Andrew Jackson at the Battle of Horseshoe Bend. He saved Jackson’s life in the battle, although he later regretted it due to Jackson’s treatment of his people. Years later, prior to leaving for Oklahoma, Junaluska steadfastly refused to sell his land to the government because his favorite apple tree grew on it. Before agreeing to the sale, he received an additional $50 in compensation. The Nikwasi Initiative will use the trees purchased from the Southern Heritage Apple Orchard to restore the famed Indian Chief ’s Orchard and plant trees in the Barbra McRae Cherokee M a rch -A pril 2 0 2 2
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Mark Farnsworth and Stokes Early College High School Students.
Heritage Apple Trail. The trail will be located along the Little Tennessee River at the half-mile marker on the Macon County Greenway when entered from the Big Bear Pavilion. It will be within walking distance of the Noquisiyi Mound. 6) Jason Bowen, our horticulturist, took scionwood and rootstock to his house and grafted 750 apple trees, then brought them back to HCF where they were potted up. As a result, the site was able to hold its annual Fall Heirloom Apple Tree Sale, which was one of the our most successful ever. 7) Stokes Early College High School (SECHS) in Walnut Cove, N.C. was the recipient of this year’s grant from Horne Creek Farm’s “Instructional Heirloom Apple Orchard for Schools” program. The school received four apple trees grafted from those in the Southern Heritage Apple Orchard (SHAO) to establish a mini orchard at the school. Sayrd Price, who teaches Biology and Earth/Environmental Sciences at Stokes Early College High School, submitted the winning application. Ms. Turney said, "We were very impressed with the level of thought Mr. Price had put into how the trees would be cared for to ensure their survival throughout the year. He is to be commended; his application was the strongest we have ever received regarding this grant program. The fact that the Stokes Early College High School applied for funding from the NC Association of Soil and Water Conservation Auxiliary which could be used to help defray planting and maintenance costs, as well as Mr. Price's outreach to the NCSU Cooperative Extension to help assist in the maintenance of trees, showed us the school could successfully establish and care for an orchard." Horne Creek Farm Assistant Site Manager Mark Farnsworth delivered the trees to SECHS in early December, where 90
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members of the school’s Envirothon club planted them. The varieties included: Red Royal Limbertwig, Arkansas Black, Harrison, and Virginia Beauty. The mini orchard will be used in a number of creative ways to further the students’ education. Growth rates, animal/plant relationships, transpiration, and photosynthesis are just a few lessons that students will learn about. The orchard will be a “living laboratory” at the school. Because of the publicity for this program, an anonymous donor stepped forward saying it was a shame more than one school per year could not receive trees and become part of this program. Because of his generosity, twelve schools will be awarded trees in FY 22/23. He has issued a challenge for other people to contribute to the program. With all that has occurred, Horne Creek Farm and the Southern Heritage Apple Orchard have a lot to be proud of and thankful for. Ms. Turney concluded by saying, “This past year has shown that, despite adversity, when people work together great things can be achieved. I would like to thank my co-workers for their dedication, as well as members of our non-profit, the North Carolina Living Historical Farm Committee, and the people of the Shoals community who stepped forward to help us.”
Plan your visit: HORNE CREEK LIVING HISTORICAL FARM AND SOUTHERN HERITAGE APPLE ORCHARD 308 Horne Creek Farm Road Pinnacle, NC 27043 Closed : Sundays and Mondays Open: Tues. though Sat. 9a to 5p Call: 336-325-2298
Yadkin Valley Wines HANOVER PARK VINEYARD
Quaint, Great Hospitality, Comfortable and Great Wines
WRITER/ Jim Collins Just before Christmas, my wife Cheryl and I visited Hanover Park Vineyard. We sat down with Amy Helton, co-owner of the winery with her husband Michael, for a discussion about the vineyard. Within 5 minutes we felt like we were home visiting with old friends. We talked and talked for great length about the vineyard and getting to know each better. In 199, Amy and Michael got married and went to the south of France for their honeymoon. They were having such a great time there and loving every minute of their stay that they stayed for a whole month. While there, they visited many vineyards and fell in love with old world style wines. When they returned home, they decided that they wanted to start a vineyard with the type of wines that they fell in love with and in a countryside like the beautiful countryside in southern France. Michael searched around the Yadkin Valley area for just the right spot. And there it was. Located just south of Yadkinville with an old farmhouse built in 1897 with some land and the soil that was just right for growing grapes. Now they had a piece of the countryside like southern France and Now all they needed was the wine. They planted their first vineyard in the spring of 1997 and 1998. They had their first harvest in 1999 and produced their first beloved wines. Now that they had the location and their wines, they wanted to share their experiences with everyone. They took the quaint old farmhouse and converted it into a tasting room where people could taste their wines, relax and enjoy the old world atmosphere. Looking around the tasting room I noticed a lot of paintings hanging on the walls, sitting on the floor and even propped up on chairs. Amy told me these were Michael’s paintings. Michael has worked as a painter and printmaker for most of his life. With that background, he treats his winemaking with the same approach. He puts something on canvas and decides what he wants to add to get the end result he will be satisfied with and enjoy with others. For small or large groups, the vineyard can accommodate business meetings, parties, weddings or just a special get together. If you have a large group, they have The Studio, a large building with a vaulted wood beamed ceiling. This rustic old building was built back in the 1930s. During our visit, a lady came in to buy some wine. Amy got up to assist her and in a few moments they were discussing wines like two neighbors across the back fence. Amy can discuss wine with you if you are a wine novice or a sommelier. The lady purchased several bottles and was all smiles as she left. If you want to enjoy some old world style wines and learn about them, you need to visit Hanover Park Vineyard. Also, check out the different events they have scheduled from time to time.
Amy & Michael Helton
To learn more visit: Hanover Park Vineyard 1927 Courtney-Huntsville Rd, Yadkinville, NC 27055 (336) 463-2875 • hanoverparkwines.com
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50+ - local artisans - photography, fused glass, florals, crocheted, felted and knitted wearables, soaps, and home decor, jewelry, baskets, woodworking, painting, pottery and more!
Davie Craft Association presents their
Annual
Downtown Mocksville, NC Open Air Event at Main and Depot Streets
Saturday, April 9th 10am – 4pm A portion of the proceeds benefit local charities.
Food Trucks on site! Follow us on Facebook DavieCraftAssociation 92
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Lifelong resident of Yadkin County Proudly served Yadkin County as dispatcher, patrol deputy and field training officer Committed to a supportive role for not only our county but for our deputies and employees of the YCSO Will serve with Honesty and Integrity I have a desire to see our Sheriffs office grow and focus on retaining employees to serve all the citizens of our county I appreciate your support and look forward to serving you as Sheriff of Yadkin County Nick Smitherman for Sheriff of Yadkin County
Candidate Nick Smitherman and wife Kayla
Paid for by the Candidate
Zack and Wendi
Building a
ZIPLINE WRITERPHOTOS/ Wendi Hartup
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I officially now have a teenager in the house. The challenge now seems to be how to get him excited about anything. It was so easy when he was younger but something happened and now computer games or YouTube (sometimes both at the same time) seem to capture his attention. Sure I can get him to do things if I make him but that eagerness to do anything, most especially with me, is reduced. I'm all about making memories rather than buying so much stuff these days.For his 13th birthday this year I took him to a zipline place. We had a pretty good time and it was over before we knew it. We were reminiscing about the experience a few weeks later with some friends. They mentioned they had a zipline sitting in the garage from a neighbor that moved and wondered if we would like it since they didn't have any trees that would work. Zach got a little smile and I said yes! It would be a few more weeks before we started the process of deciding exactly where we would put this up in the backyard and figuring out what was missing from the kit. Here's the thing...if you want to do this, please do some research first. You need two trees at least a foot in diameter. We selected some that are 85 feet apart. I learned we needed to have a slope less than 8% between trees. Due to my son's height we needed the zipline to be at least 12 feet on one tree and 10 feet on the other. This meant we had to either have a rope ladder or build a platform on the high side. I found some really great instructions on YouTube for building a platform. I think I watched the video 10 times to decide exactly how I wanted to copy it. We talked about how wide we wanted the platform and did a lot of measuring at the tree. Of course once we found instructions, he wanted to get to building right away. Wow, something he was excited about! Of course we had to do a bit of clearing, move the fence around the tree we were using, cut some branches, move the firepit and basically do a bunch of yard work he was not expecting. We both ended up getting a few spots of poison ivy from the vine near where we worked. We got some discount outdoor wood at the hardware store (our local place has a purple marked section where it was 80% off!) along with deck blocks and all kinds of brackets. I don't own a truck so we had some things precut at the hardware store. It was fun to build this together but it really took us all day. We pre-drilled all the holes and used screws. It was a lot of trial and error with making sure everything was level to start. We probably overbuilt the platform but it is very sturdy. I think we spent about $100 total for the deck blocks, wood, screws and brackets. The kit we got from my friends was missing some cable clamps, a turnbuckle to tighten the cable and the cable itself was a bit rusty. I had no idea how to measure the diameter of the cable without taking the whole thing to the hardware store. Also carrying around that thing required wearing gloves because the cable has sharp edges. So instead I decided to just order a new kit. I looked at several websites for reviews of various kits and settled on one that fit my budget as well as the length we wanted to string across the backyard. We got a kit that covers 98 feet and holds a person that weighs up to 250 pounds for about $120. It came with tree guards, a rust proof cable, a trolley with handlebars, a seat that can easily adjust heights on the rope, a sturdy carabiner to connect the rope to the trolley, a sling cable, a turnbuckle, cable clamps, a spring brake and a manual. Mine even came with a wrench to tighten the cable clamps. I wouldn't try to piece this together from local hardware stores because there are so many kits available online or you can ask your local hardware
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OPENING
for the season
SALE
April 8 • Friday 9 to 5:30 April 9 • Sat 9 to 12 noon
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FREE T-Shirts while supplies last Chlorine Tablets and Super Shock Available! Offering
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M-F 9-5:30 • Sat 9-12 282 Crossroads Church Road Dobson • 336-366-2473
Swimming Pools all sizes & shapes family tested & approved
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store to order one for you. On Thanksgiving we put the zipline up ourselves. It was a lot of laughing, grunting, sweating to pull tight and climbing ladders. Of course our dog helped with the whole process too by running after us or jumping on us anytime we were close. The instructions said to do a few trials with a bucket full of weights which we tried. Then it was our turn to try. No matter how tight we tried to get the cable, we still had a sag so that at one point he would be about 6 inches from the ground. The instructions said it could be put up in about 45 minutes but it took us about 4 to 5 hours. I ended up buying a cable grip I connected to a come-along (hand operated ratchet lever winch) I borrowed from a friend. Again YouTube had some great videos showing me how to do this for a backyard zipline. This tightened up the whole line so when he's sitting, he is about 2 to 3 feet off the ground when he stops. We added some duct tape to cover the ends of the cable on the platform end so no one's hair gets caught. The brake does a good job although since we don't have a huge slope, most kids are almost slowed down by the time they get to the brake. There are a few rules we've made since he's had some friends over to play on it. A parent must be in the backyard while kids are using the zipline. Check the connections on both ends to ensure all is still hooked up correctly before starting for the day. No horsing around on the platform; that includes no shaking the line. No hoodies or scarves so they don't catch. One person on the platform at a time. We've had a great time with it so far. It was a project we both enjoyed doing. Don't be intimidated to do this but definitely do your research and watch some videos of people installing. It does help to make it less daunting.
Honda of Winston-Salem 96
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6209 Ramada Dr. • Clemmons, NC 27012 (336) 765-0330 • www.hondaws.com
If you’d like to know more... The 19th Annual Yadkin Valley Wine Festival will be held May 21, 2022 in Elkin, NC. The event always happens on the 3rd Saturday in May. You’ll Taste and SAVOR wines from over 20 Yadkin Valley Wineries & Vineyards, enjoy great music all day, great food and make WONDERFUL memories. From the bandshell located in our beautiful park you’ll enjoy music from 11:00-1:00pm with DJ Ronny Lane. From 1:00-5:00pm The Castaways will have you up on your feet!
Come to the 19th Annual Yadkin Valley Wine Festival on May 21, 2022. SAVOR wine from over 20 Yadkin Valley Wineries & Vineyards.
Buy your ticket(s) to the Yadkin Valley Wine Festival and experience Elkin and the Yadkin Valley. Must be 21 and have ID in order to purchase a ticket. General Admission (age 16 and over): $5 Advance tickets: $22 Day of: $30 VIP: $100 -includes shorter lines to access festival, VIP Parking, Festival T-Shirt and access to the VIP Hospitality Tent where you can enjoy Yadkin Valley cooking. Scan the QR Code on your right to purchase your tickets. Festival parking is $5.00 per car with proceeds benefiting the Elkin Rescue Squad. Shuttles will run from local hotels all day. The festival is presented by: The Yadkin Valley Chamber of Commerce. Call 336-526-1111 and visit yvwf.com. Follow the festival on Facebook. Our Mission is to bring together wineries/vineyards from around the Yadkin Valley in order to promote and celebrate the wines of the region. M a rch -A pril 2 0 2 2
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Upcoming Events for March at the Mount Airy Museum of Regional History Ghost Socials on Saturdays March 12 and April 9 from 7-8pm for $25 per person. Sit and enjoy treats while listening to ghostly folklore and tales! Coffee, Tea and Sweets provided Pre-registration and Masks required. Call the Museum at 336-786-4478 to make your reservation. Batik (Ukrainian Psyanky) Easter Egg Workshop (ages 10 and above) Saturday March 19 and Saturday April 2 from 1-4pm $20 for museum members; $35 for non-members includes all supplies. Learn the ancient method of decorating Easter eggs using simple, primitive tools to "write" intricate designs with beeswax. The Batik method of decorating the egg is traditionally used to make the much admired Ukrainian Easter eggs. Limited to 15 participants. Call the Museum at 336-786-4478 to reserve your spot. Classes fill up quickly! Mask required!
Behind the Scenes Ghost Tours on Saturdays March 26 and April 23 from 7-8:30 $20 per person. Get a tour of the Museum like no other! Hear new ghost stories, staff stories and history! The tour remains inside the museum building for its duration. Pre-registration and face masks are required. Please call the Museum at 336-786-4478 to make your reservation.
Pre-registration is required. Limit of 6 participants. Call 36-786-4478 to make your reservation. History Talk: Terri Ingalls “One Woman Show – Just Gertrude” on Saturday April 10 from 2-4pm. Free to the public! Terri Ingalls will present a one-woman show about Miss Gertrude Smith, her life, her home and her eccentricities.
Blacksmithing Workshop in the Museum’s Courtyard on Saturday April 9 from 1-5pm $75 for museum members; $100 for non-members. Taught by master blacksmith Joe Allen, you will learn about the tools and temperatures necessary to forge iron and make an S hook, leaf key chain or plant hanger (time permitting.) All tools and materials are provided. 301 N. Main Street. • Mount Airy, NC 27030 • 336-786-4478
Now Specializing in Park Models
You’ve always know us as your gotosource for Park Model Homes. Now we’re going to get even better as we change our offerings to feature Park Models and select preowned travel trailers and popups. 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 98
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COMPLETE PARTS STORE & SERVICE CENTER
COMPLETE PARTS STORE & SERVICE CENTER
featuring Park Models from
Dangers
to Dogs Abound Protect Your Pooch from These Hazards WRITER/ Kimberly Blaker
The last thing any dog owner wants is for their beloved family pet to experience a life-threatening emergency. Unfortunately, dangers to dogs lurk everywhere, and often, they're things we'd least likely expect. Proof of this can is in the 213,773 calls to the ASPCA Animal Poison Con-
find puppie love
(336) 6996332 413 Cherry Street, East Bend Friday & Saturday 106
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trol Center during 2018 alone. Add to this, hundreds of thousands of pets are treated for or die from a wide variety of preventable accidents each year. The following are just a few of the common hazards with which dog owners should take precautions.
ney failure and death in dogs. Chocolate can be fatal to both cats and dogs. Anything sweetened with xylitol can cause hypoglycemia, liver failure, seizures, and death to pets. Even salty foods can pose a risk like sodium ion poisoning as well as excessive thirst and urination.
Chip & snack bags. Numerous dogs and cats suffocate to death in chips and treat bags each year. A survey by Dr. Jason Nicholas was reported on May 15, 2018, in the Journal of the American Veterinary Medical Association. Of 1,354 respondents, Nicholas found pet owners were home 39% of the time when pet suffocation occurred. The lethal containers included chip and snack bags, pet food and treat bags, cereal box liners, bread bags, and plastic containers, among others. Often, dogs get into food bags that are left out by their families. In other cases, dogs retrieve them from the trash and have even been known to access cupboards. So store food bags in upper cabinets. Better yet, empty snacks and dog food into plastic food storage containers (that they can't get their heads stuck in). Also, when you dispose of bags, cut them down the sides in case your dog or another animal finds its way into the trash.
Lit candles. When pets are around, candles pose added risk. Pets can easily knock over a lit candle and cause a fire. But also, rambunctious dogs or their wagging tails can get burned by the flame. Burning candles are also bad for your pet's health, particularly scented ones. So only burn candles when you can restrict your pet from the room. If you do burn candles when your dog's around, place the candles up high. Just make sure the flame isn't too close to the ceiling or a shelf above it.
Toxic foods. Many foods that are healthy for humans are toxic to dogs. Grapes and raisins can cause acute kid-
Heat exhaustion. All dogs can experience heat exhaustion, although certain breeds are particularly prone to it.
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Lighters. These little gadgets make for fascinating chew toys for dogs of all sizes, until the first chomp. When a lighter explodes in your dog's mouth, it can result in a burn and even force shrapnel to lodge in your dog's mouth or throat. Ingestion of the liquid or inhaling butane can also cause several problems and even death. So always keep lighters well out of your dog's reach.
Short-snouted dogs are at increased risk because they have a shortened breathing system. Some dogs with longer muzzles are also at high risk. So research your breed to determine how well it can tolerate heat. Regardless of the breed, dogs should never be left outdoors without shade during warm weather. Neither should they be left in cars when temperatures exceed 40 or 50 degrees outside. Cars can heat up to exceed the outdoor temperature by 30 to 40 degrees within a brief time in the sun. Dog owners should also avoid overexercising their dogs and pay close attention to their dog for signals of distress. Symptoms of heat exhaustion in dogs include heavy panting, a swollen tongue, tongue hanging out the side of the mouth, excessive drooling, frequently trying to lie down, or an irregular or fast heartbeat. If your dog shows signs of heat exhaustion, it needs to cool down immediately. Get your dog into the shade or preferably air conditioning. You can also put your dog in a tub of cool, but not icy, water, or use the hose to cool him off. Another option is to apply an ice pack to your dog's head. But don't feed ice to an overheated dog, which can be dangerous to your pet. Hazardous pet toys. Rope tug toys. These pose multiple risks to both pets and humans. Playing tug-of-war with dogs is known to increase dog aggression. Tugging can also damage your dog's teeth. Most concerning, however, are the strings. Dog's are known to unravel or shred rope toys and ingest the strings. The strings then get tangled around the dog's organs. This can pose a life-threatening situation that's resulted in numerous emergency surgeries as well as deaths. Rawhide. One problem with this leather chew toy is that rawhide is treated with harmful chemicals. There's also the risk
of salmonella poisoning. Rawhide poses a choking hazard when dogs swallow it as well. Add to this, dogs can't digest rawhide. As a result, countless dogs experience intestinal blockage and require surgical removal of the rawhide. Squeaky toys. These are usually made of soft rubber or cloth. So they're easy for dogs to chew up or rip apart. The small round squeakers inside these toys are the perfect size for dogs to swallow and choke on. Tennis and other small balls. According to many dogs, tennis balls make great chew toys. Unfortunately, they're easy to tear apart and pose a choking hazard. If you have a medium to large dog, tennis balls pose a danger even without being torn apart. Many dogs have swallowed tennis balls whole, resulting in death. Kong and other rubber toys. Most rubber dog toys have a hole so they can squeak or hold treats. If the hole is large enough your dog can fit part or all of its tongue into it, this can pose a severe danger by creating a vacuum. The vacuum can cause your dog's tongue to get stuck and become engorged, cutting off circulation. Many dogs have required emergency tongue amputations. Some have even died. To prevent suction, toys with a hole must have an additional hole on the other side so air can flow through freely, eliminating the risk of a vacuum. Play it safe. The above is just a partial list of the numerous dog toys that pose hazards. Unfortunately, the dog toy market is unregulated, and most pet stores sell countless toys that are known to be unsafe. So always research pet toys before giving them over to your beloved dog.
DOG PARK UPDATE The Memorial Garden is located outside the Rotary Pup Park closer to Pine Street. The photo shows the support of the Parks and Recreation Department planting the garden designed around its border by the Modern Gardeners group. Black granite pavers will outline the exterior borders of the cement area in appreciation of Rotary Pup Sponsors.
It hasn’t been that long that Sue Brownfield of Mount Airy sent news of the new Rotary Pup Park opening in Mount Airy. To update, Sue has recently sent news of the Rotary Pup Memorial Garden, a 501 (c)(3) Non-profit organization, created to honor a pet, to dedicate to a favorite veterinarian, to salute a rescue group, pet lover—the options are endless—with a 12x12-inch Mount Airy granite paver. The tax deductible donation is $100 per paver. For more details go to www.RotaryPup.com. M a rch -A pril 2 0 2 2
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FOODS... safe vs not safe WRITER/ Ashley M. Martin, NC State University, College of Veterinary Medicine, DVM Candidate, Class of 2020, Food Animal Scholar
Dr. Ashley Martin DVM With spring (and warmer weather!) quickly approaching, I figured I would briefly cover which food items are safe vs. not safe to feed to your pets. For many of us, gatherings with friends and family revolve heavily around food, and it is very tempting to share with our beloved pets as well. However, the last thing any of us wants is a sick pet or an unexpected emergency vet visit.
Food items that ARE NOT safe to feed: Bones - cooked bones become very brittle and can break into sharp pieces. This presents a choking hazard as well
as risk for perforation of the GI tract. Fatty meats or skins - the high fat content poses a risk for development of pancreatitis. The seasonings on the skins may also contain harmful ingredients. Anything seasoned with garlic, onions, sage, mushrooms, leeks, peppers, chives, and scallions - these ingredients can cause anything from anemia to gastrointestinal upset to liver or kidney failure. Chocolate or any sweets containing xylitol - Chocolate contains caffeine and theobromine, both of which dogs are not able to break down like humans and can become toxic. Xylitol causes dangerously low blood sugar levels, and possibly even seizures or liver failure. Birch sugar and wood sugar are other names for xylitol. Alcohol - can cause vomiting and serious neurological symptoms Grapes or raisins - these can cause serious kidney problems that are potentially fatal Raw meats, eggs, or bread dough these present the risk of becoming sick from Salmonella or E.coli, and bread dough can cause bloating. Macadamia nuts, walnuts, pecans very high in fat. Macadamia nuts can cause lethargy, vomiting, and neurolog-
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Food items that ARE safe to feed: Plain pumpkin - helps with digestive health Plain boiled or baked potatoes - make sure there has been nothing added such as butter, sour cream, salt and pepper Plain sweet potatoes - good source of fiber and vitamins Apple pieces - another good source of fiber and vitamins. Just be sure to cut around the core as the seeds can be toxic Plain green beans, peas, carrots, etc. Lean, unseasoned meat - an example would be white turkey meat with no skin or seasoning Small pieces of cheese As with any other treats that you would give to your pets, you should feed the safe food items listed above in moderation. I would also recommend adjusting the amount of their regular food accordingly if you decide to share your meals with them so that they are not consuming too many calories!
East Bend, NC (336) 961-2349 Over 25 years of car care experience
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Collectible & Classic Cars 10 2
ical symptoms. Walnuts can cause GI upset and possibly seizures as well. Cranberry or applesauce - both store-bought and homemade versions often contain too much sugar or high fructose corn syrup
Clean Up Shop
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Off the Book Shelf For the Love of Cats, Perfect Felines is a celebration of the irresistible feline from author Dena Harris. Did you know about Happy Cat Days: January 22 is Answer Your Cat’s Silly Questions Day; May 15 is Hug Your Cat Day; May 26 is Curl Up with Your Cat Day (Britain), June is Adopt a Shelter Cat Month and August 15 is national (?) Cat Day! Reading about cats that have resided in the White House, cat fanciers (there is an organization: Cat Fanciers Association, 1906) feline foes, breed stories, myths and so much more. Besides being filled with curious cat facts and unforgettable tales there are fabulous photographs to appreciate. If you are crazy about all kinds of cats, this is the perfect book for you!
Thank-you for sharing your pet’s photo! Send your photos to: petpics@yadkinvalleymagazine.com Madison and Bear made it through the winter sticking pretty close to the fireplace in a comfy chair!
Before and After Visit LTD and Learn how to Control Weeds in your Yard 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
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presents:
What IS That? If your guess is the first correct entry drawn
Send in your guess and if you’re the first correct entry drawn from all the correct guesses, you’ll win $100
WIN $10000
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 4/8/22, Winner will be drawn 4/9/22. The winners will be notified by mail and announced in the Mary/June 2022 issue. All entries become the property of Yadkin Valley Magazine.
Turn to page 105 read about the January-February 2022 contest.
QUALITY CUSTOMER SERVICE SINCE 1957
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You always saw this item at Grandma’s. There are lots of different versions, but what’s the generic name?
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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grandfather clock ______________________ a heirloom that will last a lifetime _______________________ authorized dealer:
What IS That? The item in the Jan/Feb. magazine is a butane pocket cigarette lighter. This particular one belonged to my mother. Holding it seems like yesterday and it’s difficult to believe it is now considered an antique and folks actually collect them! Donna Smith reminded us it was a refillable cigarette lighter. Lighter fluid came in a tin can with a spout to pour. My mother’s lighter box contained a small brush but I have no idea what it was used for. Cleaning maybe? Mattie Webb, Jan Haydon, Judy Peters and more girls recall their dads using this pocket lighter and carrying it in their shirt pocket. Rose M. Hinson has a gold butane lighter from R.J.Reynolds that belonged to her father. The first correct guess drawn was Brandi Bowman of Germanton winning $100. Dianne Hamlin Hardy of Dobson and Betty Steele of Clemmons were correct guesses that win a Yadkin Valley Magazine Cookbook called One Last Sweet Bite. Betty shared that often companies would put their logos on the lighters. Her brother has a collection of these lighters.
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The Business Section Use your financial strategy like GPS When you’re driving these days, it’s pretty hard to get lost because your smartphone’s Global Positioning System (GPS) can get you just about anywhere. And as an investor, you can have a similar experience by employing another directional tool – a personalized financial strategy. Let’s look at the parallels between your GPS and this type of strategy. To begin with, your GPS pinpoints your exact location at the start of your trip – in other words, it tells you where you are. And when you create a financial strategy, your first step is to evaluate your current situation by answering these types of questions: What are your assets? How much do you earn? How much do you owe? How much are you contributing to your IRA, 401(k) or other retirement accounts? Once you’ve got a clear picture of your finances, you’ll be ready to begin your journey toward your long-term goals.
Frank H. Beals Financial Advisor 965 North Bridge Street, Elkin, NC 28621 3368354411 frank.beals@edwardjones.com
Once your GPS has identified your starting point, it will then show you where you want to go and the routes to help you get there. And it’s the same with your financial strategy – you want it to help lead you to a particular place in your life. In fact, a well-designed strategy can show you the steps you need to take to help reach more than one destination – to a place where you can send your children to college, a place where you can retire comfortably, a place where you can leave the type of legacy you want, and so on. Here’s another element of your GPS that applies to your financial strategy – the warnings. You’re certainly familiar with those thick red lines your GPS shows to indicate traffic slowdowns ahead. And while they’re annoying, they’re also useful in cautioning you that you may arrive at your destination later than you had originally planned. Your financial strategy can also express “warnings” about events that could hinder you from reaching your goals. These obstacles might include an illness or disability that could keep you out of work for a while, or the need for some type of long-term care, such as a nursing home stay or the services of a home health aide. Your financial strategy can not only identify these threats, but with the guidance of a financial professional, suggest potential solutions.
Paul J. Bunke, Sr., AAMS Financial Advisor 124 W. Kapp Street, Suite C, PO Box 407 Dobson, NC 27017 3363860846 paul.bunke@edwardjones.com
In addition to providing warnings about things such as heavy traffic and road construction, your GPS can change your route if you miss a turn or if you decide, for whatever reason, to go a slightly different way. Your financial strategy can also show you alternatives, if it’s comprehensive and overseen by a financial professional, who, using specialized software, can create hypotheticals – illustrations that provide alternative outcomes for different steps, such as retiring at various ages, investing different amounts each year or earning different rates of return. These hypotheticals can be quite helpful to you as your chart your course toward your goals, especially if you need to change your plans along the way. Your GPS and your financial strategy are two great tools for helping get you where you want to go. This article was written by Edward Jones for use by your local Edward Jones financial advisor. Edward Jones. Member SIPC.
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Audra Cox Financial Advisor 124 W. Kapp Street, Suite C Dobson, NC 27017 3363860846 audra.cox@edwardjones.com
Dale Draughn, AAMS Financial Advisor
Logan Draughn
Financial Advisor 140 Franklin Street 496 N. Main Street Mount Airy, NC 27030 Mount Airy, NC 27030 3367890136 3367891707 dale.draughn@edwardjones.com logan.draughn@edwardjones.com
Tammy H. Joyce, AAMS Financial Advisor
Tanner Joyce Financial Advisor
136 W. Lebanon Street Mount Airy, NC 27030 3367896238 tammy.joyce@edwardjones.com
Kody Easter, CFP, AMMS, CRPC Financial Advisor 304 East Independence Blvd Mount Airy, NC 27030 3367892079 kody.easter@edwardjones.com
Christopher L. Funk Financial Advisor 128 South State Street PO Box 790 Yadkinville, NC 27055 3366792192 chris.funk@edwardjones.com
Aaron L. Misenheimer Financial Advisor
136 W. Lebanon Street Mount Airy, NC 27030 3367896238 tanner.joyce@edwardjones.com
1530 NC Hwy 67, Suite A Jonesville, NC 28642 3362582821 aaron.misenheimer@edwardjones.com
Andi Schnuck
Barry Revis, AAMS
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
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Left to right: Whitney Barker, Zeth Davidson, Steven Howard, Chris Barker, Rose Speece
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COMMON CENTS
No charts, graphs or fancy words. Just common cents.
Do you need to create a second stream of income to supplement your social security check or retirement income? If you are not fortunate enough to have a pension, alternatives are available. Consider an immediate annuity. An immediate annuity pays predictable monthly income. You can set-up an immediate annuity to meet your income needs and get paid after your paycheck stops. Annuities are only available using an insurance company. Funding the immediate annuity can come from various sources. • Liquidating a portion of a money market account earning low interest and paying you next to nothing on a monthly basis. • Liquidating a certificate of deposit at a financial institution earning very little interest and paying you next to nothing on a monthly basis. • Liquidating an appreciated rental property that has positive cash flow but has all the issues of being a landlord attached to it. • Selling a portion of a stock portfolio that is subject to the volatility of the market that may be paying you little or nothing monthly based on your situation. • Selling an inherited property that you could turn into a monthly income by using a portion of the proceeds to purchase an immediate annuity. Recent example: A widow living on $900 in social security and struggling to make ends meet. She had $40,000 in a certificate of deposit earning very little and providing her with no monthly income. She was “saving” it for the kids. She purchased an immediate annuity that generated a monthly income to her of $200 with the contract leaving any unused monies to her beneficiaries (kids) at her passing. This was a life changer for this widow. Many other factors such as age of annuitant, amount of funds available to purchase and other considerations determine monthly income generated. Annuities are not suitable for everyone and every situation. It’s very important you fully understand the pros and cons of any annuity, or any financial product you are considering. To learn more about immediate annuities and how you could create a paycheck delivering predictable income for your family, contact my office for a no-obligation appointment.
David L. May, Jr.
WRITER/ David L. May Jr.
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In The Garden
Closing Devotions WRITER Sandra Miller
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The night before Easter the only sinless person ever to walk on this earth went to the garden of Gethsemane alone to pray. He asked his disciples to watch and pray. But their flesh caused their good intentions to blunder. They fell asleep as Jesus agonized in prayer for another way to justify a Holy God’s acceptance of sinful men and women. Imagine your friends plotting to eradicate you from the world when you had done them nothing but good. Don’t think that you or I wouldn’t have concurred with the mob shouting, “Crucify Him!” It was both Jews and Gentiles that screamed for Barabbas to be released and Jesus crucified. God the Father could have acquitted His Son, but Isaiah said, “it pleased the Lord to bruise Him.” Did it please the Father to allow His Son to suffer such an awful death? No, it pleased Him that His sinless Son would be willing to demonstrate such love for sinners. The murderers meant to punish Jesus. God meant it for our justification. Only a few days prior He had ridden into Jerusalem on a donkey, with shouts of “Hosanna” ringing from the crowd. They had loved the miracles, but acknowledging their sins and recognizing Him as Messiah was another thing. Still today, we sometimes put on religious masks during the joyous singing and praising, while disguising our hidden sins. When we do that we “crucify Christ afresh” (Heb. 6:6). The rulers thought Passover was bad timing for a crucifixion, but you can’t outwit God. The timing was perfect. As they gathered to sacrifice lambs on the altar, the Lamb of God was being slain for the sins of the world. “He became sin that the world through Him might be saved” (John 3:17). The evening before His Triumphal Entry, Jesus and the disciples went to the house of Simon the leper for supper. Simon was a recipient of Jesus’ healing touch. Lazarus’ sister Mary began anointing Jesus’ head and feet with some very costly perfume and wiping them with her hair. She did not know she was anointing Him for burial. But God knew. The disciples were indignant, saying the perfume and the alabaster box she broke could have been sold to help the poor. We Christians sometimes think we’re being practical with something special when God wants us to let go of it for a better purpose. It was in the garden, where Jesus so often prayed, that Judas betrayed Him for thirty pieces of silver. Satan entered Judas and persuaded him to lead the Roman soldiers to where Jesus was and identify Him with a kiss. The devil thought he had Him now, but God was sitting on His throne in heaven knowing He was about to turn the world upside down. The evening of Passover Jesus met in the Upper Room with the disciples. They did not understand what He meant when He said, “My time is at hand” (Mat. 26:18). It was not unusual for a servant to wash the guests’ feet before a meal, but on this notorious evening, Jesus washed the twelve disciples’ feet. Christ’s gesture was an example of humility—the King of kings debasing Himself for dirty men. After the meal, Jesus said, “One of you will betray me” (Mat. 26:21). One by one they asked, “Is it I?” None of them suspected Judas, so he thought he’d pulled one over the Son of God. But Jesus was privy to each time Judas dipped into the money bag. He knew Judas would betray Him with a sanctimonious kiss. And we don’t fool God either. He sees our deeds, or lack of good deeds, and loves us with a broken heart. In the garden, Jesus told Peter he would deny Him three times before the rooster crows. But along with Peter, the other disciples were convinced their love for Jesus would never wane. When our backs are against the wall, we’re tested to see if our faith is real. It’s a spiritual battle; we must renew our minds daily (Romans 12:2). Peter, James, and John were with Jesus that night in the garden when He prayed,
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“Let this cup pass from me, but not my will but thine be done” (Mat. 26: 3644). He was, after all, a man with the same physical ability to feel pain, thirst, fatigue, and hunger as you or I. As He agonized, Luke records that Jesus’ sweat was mingled with blood, a rare condition called “hematidrosis” where capillaries burst under stress and blood exits through the sweat glands. It would seem that Jesus’ prayer was unanswered. But the cross was purposeful to God’s redemptive plan and Jesus knew it. Even though the disciples scattered and fled that night in the garden, Jesus knew He was not alone (John 16:32). He left Gethsemane in obedience to Old Testament Scripture and His Father’s will. Angels were positioned for war, but they were held back by divine intervention. The Great Sanhedrin had become a corrupt justice system with political bias not that different from political motivations today. You know the story—when brought to trial, no fault was found in Jesus. They did not understand that He
was referring to His body when He said He would tear down the temple and rebuild it in three days. Blasphemy was the crime they accused Him of as all of heaven stood in reverence. While Jesus was being tried in Caiaphas’ house, Peter was being “shifted like wheat.” Peter later wrote that the trying of our faith is precious like gold. Testings are hard, but with God walking with us, our testing produces praise, honor, and glory. Peter’s denial of Jesus and story of forgiveness serves as a testament for us. You don’t have to give up and quit when you fail, repentance and forgiveness are available. Why then didn’t Judas get forgiveness for his betrayal of Christ? He was possessed of the devil and did not seek God’s grace for forgiveness. What he did was not in the league of Peter, who was a believer who sinned (John 21:15-17). Like Peter, sometimes we talk too much and listen too little. But “Godly sorrow leads to repentance” (2 Cor. 7:10). We don’t know where Peter ran off to after the rooster crowed, maybe back to
Gethsemane where the Savior agonized. Judas tried to return the money before he hanged himself, but sorrow, shame, and remorse doesn’t necessarily equate to repentance which leads to change. Peter’s repentance was genuine and he went on to write two books of the New Testament that we enjoy to this day. Jesus was beaten to the point that He was unrecognizable as a man, yet He was made to carry His cross up the hill toward Golgotha. He could have called ten thousand angels, but He fell under the strain and they made Simon of Cyrene, believed to be an African, to finish the journey. And as they nailed Him to the cross, Jesus exhibited no bitterness, but prayed, “Father, forgive them, for they know not what they do” (Luke 23:34). Only Jesus’ blood sacrifice will meet Holy God’s requirement for our redemption. Because on the third day He arose triumphant over sin and death, you and I can be pardoned. But we must find a personal Gethsemane, our own garden of repentance. There is no other way (Acts 4:12).
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