Yadkin Valley Magazine

Understanding an

May­June 2021

Air Fryer

YV People

30 recipes taste tempting

yours free to enjoy!

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

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336­789­2273 Through all the Seasons of the Year,

We’re In‐Home Care

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American Healthcare Services, Inc.

336-366-4150

The Perfect Mother’s Day Gift

and Dad’s love our candies too!

Rich Delicious Truffles ­ Perfect for Mom and Dad

CHOCOLATE

Our candy cases are filled with so many candies

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

For The Third Year!

Voted Best of Wilkes Women’s Boutique

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

www.shopsomethingspecialboutique.com

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

Saturday 10-2

Something Special Boutique

Apparel Sizes S ­3X Accessories Home Decor

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 8:00­ 12:00 (April–June till 4:00) www.joeslandscapingandnursery.com 6

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Join Danny Hall and Joel Hooper for the latest news, sports, up to the minute weather and of course... the

BEST MUSIC!

wifm@wifmradio.com 336-835-2511

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May‐June 2021

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

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

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Home & Garden 30 Blessings from the May-June Garden 63 Tomatoes: Hybrids VS Heirlooms 68 Sweet Corn 72 Bathrooms: Gorgeous Accessibility 94 Paul J. Ceiner Botanical Garden’s 10th Anniversary

TERMITE • PEST CONTROL AND WILDLIFE MANAGEMENT

People & Celebrations 54 Wholesome Country Creamery 84 YV People: Suzette Dalton 86 YV People: Easter Bros. & Mural 88 Yadkin County Veteran’s Council 89 caring hearts: Yadkin County Rotary Club 90 YV People: Hobart & Diane Yates 91 YV People: Kathryn Anderson

Health & Wellness

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

80 Car Seat Safety 83 Heal Better & Faster

Weekends 88 92 93 96

Gold Star Monument Dedication Salisbury Community Park Amateur Wine Makers Event Quarries are Interesting

98 Hook, Line & Sinker 100 Flea & Tick Prevention 101 Dog Treats: Muddy Paws 102 petpics

in every issue...

10 Our Recipe Box 12 editor’s letter 18 beginnings 104 What Is That?

106 Collectors: Miniature Bottles 108 Business Section 112 Sandra’s closing devotion

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

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

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

NC LICENSE # 678PW

May/June 2021

9

foodsandflavors ™ We are pleased to present you with home furnishings of the highest quality provided by craftsmen of the Amish community.

Rustic, traditional or even contemporary, you’re sure to find home furnishings to fit your needs.

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

OUR RECIPE BOX...

Air-Fryer Baby Potatoes Air-Fryer Broccoli Air-Fryer Chicken Fryer Air-Fryer Doughnuts Berry Popsicles Cantaloupe, Red Onion & Walnut Salad Cinnamon Yogurt Dip Cucumber Dill Yogurt Dip Diane’s Chicken Pot Pie Evelyn Phifer’s Refrigerator Slaw Feathery Fudge Cake Herb & Apple Bread Pudding Lemon-Dill Egg Wedge Salad Mexican Street Corn Egg Salad Mini-Strawberry Pies Nutty Zucchini Bread 1919 Pimiento Cheese Orange Marmalade Cake Orange Vinaigrette Oven Roasted Cauliflower, Broccoli & Brussels Sprouts Perfect Potato Parcels Strawberry Angel Food Delite Strawberry Biscuits Strawberry Buttermilk Salad Strawberry Salsa Thai Yellow Curry with Chicken Watermelon Tea

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

26 607 S. Main Street, King, NC

336.985.8109

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

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25 Orange Marmalade Cake

24 Ella’s Nutty Zucchinni Bread

51 51 51 51 40 49 35 35 91 31 39 49 28 29 42 24 49 25 49 32 48 46 27 27 27 37 48

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

Anyone can provide advice.

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

Retirement Plans Rollovers and Consolidation

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

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

Individual Retirement Accounts

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

Frank H. Beals

Business Retirement Plans Education Savings Strategies

Portfolio and Retirement Plan Reviews

Doug Draughn, AAMS, CFP

Insurance Fixed Income Investments

Tanner Joyce

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

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

Paul J. Bunke, Sr., AAMS

Logan Draughn

Aaron L. Misenheimer

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

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

Audra Cox

Kody Easter, AAMS, CRPC

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

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

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

Andi Draughn Schnuck

Christopher L. Funk

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

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

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

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

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

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

Tammy H. Joyce, AAMS

Michael Warren

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

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

May/June 2021

11

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

Courtney Tevepaugh

Amie T. Brendle

Wonderful—two fun months, May and June are here full of holidays, events, colorful blooms, lots of fresh, bright green foliage and a new issue of Yadkin Valley Magazine. You’ll find yourself lost in our fully packed pages!

Welcome to new contributors Courtney Tevepaugh and Amie T. Brendle.

Be pleased by guest writer Jeannie M. Leonard’s tips on air frying with some special companion recipes.

We have appreciated Hannah Lepsche’s expertise in horticulture and her articles in our gardening section...we wish her the very best in her new position in Salisbury. She’ll be missed.

Love deviled eggs? They are a true crowd-pleaser in our Southland any time of the year but are totally indispensible for picnics...check out egg recipes.

Plus there are many more recipes for your early summer menu plans.

Sure it’s obvious there will be an increase in heat, humidity, pollen and insects but the thought of being able to get outdoors once more, continuing to fill our lives with new memories, well, it’s heavenly!

—like the seasons, nothing in life is static so get busy enjoying what Mother Nature sends our way in the Yadkin Valley.

Weekends/Events Calendar submissions: weekends@yadkinvalleymagazine.com BEST Yadkin Valley COOKS recipes: bestcooks@yadkinvalleymagazine.com Share your pet photos: petpics@yadkinvalleymagazine.com

Yadkin Valley Magazine assumes no responsibility for unsolicited materials.

Entire contents copyright © 2021 All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living, Yadkin Valley Magazine, Yadkin Valley Weekends, Best Yadkin Valley Cooks, 52 Pounds and then some!, are trademarks of Cherry Street Media LLC, 413 Cherry St., East Bend, North Carolina 27018.

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

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

Our May-June cover photograph was designed

by Ryan Guthrie, a wife, busy working mom, crafter, professional photographer and cook.

She shares her sweet easy to make, cooling recipe for the upcoming summer months.

Enjoy on page 40.

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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.

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

Come Experience our Collection of Ankle Pull On Pants from RENUAR available in multiple colors

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

May/June 2021

15

STORY IDEAS. At Yadkin Valley Magazine we value the concerns, ideas and interests of our readers. We welcome all story ideas and suggestions, always keeping an open file and working them in when possible.

All story ideas should be submitted by mail to: 413 Cherry Street, East Bend, NC 27018.

WEEKENDS. Please submit information regarding fundraisers, gallery show openings, plays, readings, concerts or other performances at least two months in advance of an issue’s cover date.

Before Your Home Gets this HOT!

DISTRIBUTION. The magazine is available FREE at locations throughout the Yadkin Valley.

You will find a highlight listing of pick­up locations on our web site at www.yadkinvalleymagazine.com.

Not all locations will always have copies in stock. Mail subscriptions are available with a postal charge.

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

Our services also include:

UV Lights Digital Thermostats Air Filtering Systems Humidifiers Duct Balancing

Seal Ducts Carbon Monoxide Detectors Preventive Tune­Ups

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

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

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

K V & Inc.

HEATING AND AIR CONDITIONING

304 NC Hwy 67 East Bend, NC

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

Financing Available

Locally Owned

Commercial • Residential • Manufactured Homes 16

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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

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

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

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

In this morning’s production meeting, the girls once again decided they would only produce the freshest, most delicious dairy products

Grass Fed Cow’s Milk Whole Cow’s Milk Butter Milk Butter Half & Half Heavy Cream Chocolate Milk

Goat’s Milk & Yogurt Flavored Yogurt Drinkable Yogurt Cherve Cheeses Kefir Ice Cream

June is Dairy Month!

is a publication of Cherry Street Media,LLC. 413 Cherry Street East Bend, NC 27018 336­699­2446 May/June 2021 Volume 21 Number 5

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

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

Naturally

Wholesome Products

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

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

May/June 2021

17

beginning s

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

I’ve also tried to find humor in my painting. Last May, tree swallows claimed a birdhouse hanging outside our kitchen window. I set­up my tripod and took photo after photo of their antics. “Get Us Outta Here,” was inspired by one of those photos.

Laughter Is The Best Medicine We’re now over a year living with Covid-19. We’ve sheltered in place, washed our hands, worn our masks and maintained our distance.

We’ve over-eaten and put on the Covid-19 pounds. And gone on strict diets and lost them. Wish we could lose the virus the same way.

Over the last year, Rob and I have watched several different mystery series. One of our favorites has been, “New Tricks.” We especially love its theme song, “It’s Alright,” written by Mike Moran and sung by one of the main characters, Dennis Waterman.

In the beginning and at the end of each episode, when the song plays, we raise our arms, snap our fingers and dance in our easy chairs, belting out the words.

It's alright, it's okay, It doesn't really matter if you're old and grey.

It's alright, I say, it's okay, Listen to what I say.

It's alright, we're doing fine, It doesn't really matter if the sun don't shine.

It's alright, I say, it's okay, We're getting to the end of the day.

High tech, low tech, take your pick, Cause you can't teach an old dog a brand new trick.

I don't care what anybody says (at the end of the day).

There's a place that I can't find, A drink or two to ease my mind.

Golden days.

It's alright, take your time, Everybody thinks that you've passed your prime.

It's alright, it's ok, You've still got plenty to say.

I think sometimes we watch it just to laugh and sing. It’s a lively tune, guaranteed to lift spirits and create smiles.

Here’s the link, if you’re so inclined: https://drama.uktv.co.uk/new-tricks/article/new-tricks-theme/ Like my mama used to say, “Just as well, to laugh as to cry.”

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now through July 31, 2021

Choose from: cooktops single wall ovens double wall ovens built­in microwaves warmer drawers ventilation systems side­by­side refrigerators bottom­freezer refrigerators ice makers wine cellars beverage centers refrigerator drawers plus get a bonus $300 for commercial­style cooktops, or ranges or ventilation systems Ask about the $500 refrigerator bonus for Built­In Side­by­Side and Botton­Freezer Refrigerators

For all the rebate details and a complete listing of eligible appliances visit Brannock & Hiatt Since 1962 a 3rd Generation, Family Owned and Operated Local Business

420-422 North Main St., Mount Airy Store (336) 786-8659 Service (336) 786-4442 info@brannockandhiattfurniture.com

Monday to Friday 8:30 ­ 5:30 Saturday 8:30 ­ 2:00

Visit our exciting, expanded web site! www.brannockandhiattfurniture.com Explore our selection, apply for a Brannock Hiatt Credit Card, make on-line payments, you can even set up repair requests!

FREE 12 MONTHS SAME AS CASH

On Approved Credit May/June 2021

19

foodsandflavors~™

Italian Deviled Eggs 6 hard-boiled eggs 1/3 cup mayonnaise 1/3 cup freshly shredded Parmesan cheese 2 Tablespoons caramelized onions 2 Tablespoons cooked, crumbled prosciutto 1/2 teaspoon dried basil Fresh basil leaves, shredded, optional Slice eggs lengthwise in half.

Remove yolks; put in small bowl.

Mash yolks with a fork.

Stir in mayonnaise, cheese, onions, prosciutto, dried basil.

Spoon filling into egg whites.

Garnish each with fresh basil, if desired.

Deviled Eggs

are a crowd-pleaser any time of the year or holiday but are indispensable on most menus especially required on picnics. Bold global flavors have helped create three new "worldly" deviled egg recipes by incorporating in-

Greek Deviled Eggs 6 hard-boiled eggs 1/3 cup mayonnaise 1/4 cup crumbled Feta cheese 1/4 cup pitted chopped kalamata olives 1 Tablespoon finely chopped red onion 1/4 teaspoon Greek seasoning Fresh dill or tarragon sprigs, optional Slice eggs in half lengthwise.

Remove yolks; put in small bowl.

Mash yolks with a fork.

Stir in mayo, cheese, olives, onion, seasoning.

Use a spoon or piping bag to put filling into egg whites.

Garnish each with dill or tarragon, if desired.

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ternational flavors into your menu. With feta cheese and kalamata olives from Greece, Parmesan cheese and prosciutto from Italy, salsa and chili from Mexico, you can enjoy feasting on new deviled eggs!

The true secert behind every great cook... is their pantry.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece. -Marcus Samuelsson

Stock up on Oils and Vinegars Pepper Jellies • Farmhouse Spices Beer Baking Mixes • Syrups Creative Condiments

Mexican Deviled Eggs 6 hard-boiled eggs 1/2 cup chunky mild salsa 1/3 cup shredded sharp cheddar cheese 1 Tablespoon sour cream 1/2 teaspoon ground cumin 1/2 teaspoon chili powder Additional chili powder, optional Fresh cilantro leaves, optional Slice eggs lengthwise in half.

Remove yolks; place in a small bowl.

Mash yolks with a fork.

Stir in salsa, cheese, sour cream, cumin, chili powder until well blended.

Spoon filling into egg whites.

Sprinkle each lightly with additional chili powder, if desired Garnish with cilantro, if desired.

NOTE: For spicier flavored eggs: increase the amount of chili powder and use hot or medium salsa.

WHAT’S IN YOUR PANTRY? 225 North Main Street • Mount Airy, NC 336­648­8130 • Monday­Saturday 10­6

visit our easy­to­shop online store at www.farmhousespitsandspoons.com Gift Cards May/June 2021

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Picnic Time!

Enjoy our side dishes like: Beets, Bread & Butter Pickles, Apple Sauce, Okra, Old Fashion Sauerkraut, & Pickled Asparagus

Just out of the oven FRESH BREADS

Baked in our Kitchen!

We use our bakery fresh sourdough breads

for our made­to­order Lunchtime Sandwiches

100s of local recipes Pick up your copy

Shiloh’s Favorites Cookbook just

Shiloh General Store and Bakery

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

$

1499

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

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

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

Julie Stafford Administrator

Elizabeth Lockett Director of Nursing

Kathy Sparks Candy Crissmon Dietary Manager Household Supervisor

Elizabeth Pardue Social Worker

David Lilly Tammy Johnson Maintenance Supervisor Office Manager

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

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

Reader Favorite Ella’s Nutty Zucchini Bread Rough and Finished Lumber & Building Supplies family owned • serving since 1947

Yadkin Lumber Company, Inc.

800 North State Street Yadkinville, NC (336) 679‐2432 Monday‐Friday 7:30‐4:30 Saturday 7:30‐12

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

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

We have known and loved Ella Rhodes’ sweet smile for a long time.

Her passion is collecting cookbooks and sugar-free or almost sugar-free recipes because of, yes, both Ella and her husband Bill are diabetic and very concerned about what they eat.

The couple were volunteers at the gorgeous Wilkes County Visitors Center for years.

With early spring fresh vegetables hitting the markets, this recipe is a timely and healthy food to try.

And, small loaves make perfect remembrances for family and friends!

1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 2 large eggs 1 1/4 cups Splenda 1/3 cup canola oil 1/2 cup unsweetened apple sauce 1 teaspoon vanilla 1 cup shredded zucchini 1/2 cup chopped nuts of your choice Preheat oven to 350°F. Lightly spray a loaf pan.

Combine dry ingredients.

Beat eggs and Splenda 5 minutes.

Mix oil, applesauce & vanilla into egg mixture.

Add flour to the mixture.

Stir in zucchini & nuts last.

Bake 40 minutes.

Test: insert a toothpick into the center of the loaf and it comes out clean.

Gifts for Mom and Dad’s Special Days. Grads too! featuring Waving Flame Candles Flags & Flag Stands

Willow Tree • Music Boxes Jewelry by Annaleece Silver Forest and Ginger Snaps Children’s Clothes and Home Decor by Mud Pie FREE GIFT WRAP • EARN GIFT DOLLARS

PILOT INTERNATIONAL GIFT SHOP 711 E. Main St., Pilot Mountain 336-368-2364 Tuesday-Friday 9:30-5 • Saturday 9:30-2 24

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“My name is Jo Moore and I am submitting this for my mama, Stamie Moore.

She absolutely loves your magazine and can hardly wait until the next issue comes out. She reads it from cover to cover and hones in on the recipes.

Her motto has always been ‘It’s not a good day if you don’t get to cook something!’ As you can guess, her kitchen is her favorite room in the house!

Mama is 91 years old. My daddy passed in 2012.

They married in 1946 and raised six children.

Even though Mama worked full time, she always found joy in feeding her family.

In 2015, Mama entered her Orange Marmalade Cake in the Friedberg Moravian Church Bake-off and won!

Her inspiration for this cake came from the Jan Karon book series. She has taken this cake to family and church dinners and events and always comes home with an empty cake plate! She adds that while the cake is delicious, the cream cheese icing is the best part and it continues to be her go-to icing for most of her cakes.

The Recipe Make a two layer yellow cake.

When cool, put first layer on your plate and spread layer of orange marmalade on the layer.

Put second layer on next.

Frost cake.

Then put marmalade on top leaving about 1” around cake.

Stamie Moore

Orange Marmalade Cake

Frosting 1 (8-ounce) block softened cream cheese 1 cup powdered sugar 1/2 cup regular sugar 1 (12-ounce) tub Cool Whip Combine and mix well.

Join our Best Cooks by sharing a favorite recipe!

Now, for a limited time, when we publish your recipe in our Best Cooks Series we’ll send you a $25 cash prize...along with a selection of

Submit a recipe... & you could win a Bonus Prize Package!

Yadkin Valley Magazine branded & gift items...total value at over $100.* 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. Thank you! *bonus offer ends 12/31/21 Send your recipe submission(s) to: bestcooks@yadkinvalleymagazine.com or mail to: Best Cooks, Yadkin Valley Magazine 413 Cherry Street, East Bend, NC 27018 Discover more delicious recipes in our Best Cooks Cookbook.

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

All Color • 152 pages • paperback • just $16.95 purchase at: cherrystreetfarmhouse.com or visit yadkinvalleymagazine.com for a list of retail purchase locations May/June 2021

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foodsandflavors~™ Courtney Tevepaugh

Courtney Tevepaugh photo: Pixels On Paper Photography

WRITER Courtney Tevepaugh Family and Consumer Science Agent, Wilkes County North Carolina Cooperative Extension

Have a Berry Good May!

Introducing...

Courtney is a native of Wilkes County.

A graduate of Meredith College where she earned a bachelor’s degree in Family and Consumer Sciences with a 7to 12 teaching licensure.

She is currently pursuing a Masters of public health nutrition from Appalachian State University.

Courtney’s favorite part of working for NC Cooperative Extension is the opportunity to connect with people of all ages, sharing practical information to support healthy individuals, families and communities.

Outside of the workplace, Courtney enjoys experimenting in the kitchen, gardening, the outdoors and spending time with her husband and young son.

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It’s strawberry season!

One of my favorite strawberry memories is from last year when I carried my newborn to get strawberries from a local farm. (One of his first trips out of the house) This year we will have a few strawberries of our own and I am so excited to watch him explore in the garden.

Strawberries are a good source of vitamin C. In fact, one handful can provide more vitamin C than an orange. According to the N.C. Strawberry Association our state is the 4th largest producer of strawberries in the nation. This is reason enough for me to stock up now on local strawberries for the whole year. Be sure to use strawberries as soon after harvesting or purchasing as possible. They are best stored unwashed, loosely covered in plastic wrap in the coldest part of the refrigerator. When ready to eat rinse under cold running water, avoid allowing berries to sit in water as that can diminish the color and flavor. For best quality preserve berries by freezing, canning or drying on the day of harvest. To avoid unnecessary added sugar you can freeze strawberries in a dry pack, or can following a tested reduced-sugar recipe. Contact your local county extension center for additional preservation resources.

I love to add strawberries to yogurt or oatmeal for everyday breakfasts. For a special treat these strawberry biscuits are delicious with or without the glaze. In my experience the dough can be difficult to roll out, so you may choose to press it to the size needed. Or make into drop biscuits, it won’t affect the taste. For a fresh recipe try the strawberry salsa, it pairs well with grilled chicken or fish.

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Strawberry Biscuits*

Strawberry Salsa

1/2 cup (4-ounces) salted butter, frozen 1/4 teaspoon baking powder 2 1/2 cups self-rising flour 1/4 cup sugar 1 cup heavy whipping cream 1 cup chopped strawberries

1 pound strawberries, chopped 1/2 English cucumber, chopped 3 Tablespoons red onion, chopped 1 small jalapeno pepper, chopped (optional) 2 Tablespoons cilantro, chopped 1 Tablespoon lime juice 1 Tablespoon olive oil Salt and pepper to taste

Preheat oven to 425°F. In a large bowl whisk together flour, baking powder, sugar, and salt.

Cut in the butter using a pastry blender or two knives until your mixture is crumbly with small pea-size crumbs.

Make a well in the center of the batter mixture.

Add heavy cream; stir 10 times.

Add strawberries and stir 5 more times.

Turn flaky dough out onto a floured surface; knead 3 to 4 times.

Lightly flour top; roll out to about 1 to 1 1/2″ thick.

Or pat the dough out to appropriate thickness.

Cut dough with a round cutter or glass.

Place on a baking sheet.

Bake until lightly browned, about 12 to 15 minutes.

Combine the first 5 ingredients in a bowl.

Add lime juice, olive oil, salt & pepper.

This dish is best served immediately.

Serves 6

Optional: Make a powdered sugar and water glaze; drizzle over tops of biscuits. This gives a little sweeter taste.

Or Brush with melted honey or honey butter for a little less sweet taste.

Makes 8 to 10 biscuits *Recipe adapted from the NC Strawberry Association*

A Baked Fruit Dessert Glossary To clear up any confusion about the difference between a Brown Betty and a buckle, here is a list of fruit dessert definitions.

Brown Betty. One of the simplest fruit desserts, a Brown Betty is simply a sweet fruit mixture sprinkled with buttered bread crumbs and baked until the topping is crisp.

Buckle. A buckle is slightly more complicated tan some of these other desserts, consisting of a catlike batter mixed with fruit such as blueberries, topped with streusel or crumbs.

Clafouti. A French-style dessert, for which fruit is topped with a custardlike batter and baked. And biscuit dough on the top.

Cobbler. Although there are many variations a basic cobbler is made by topping sweetened fruit with biscuit or cookie dough.

Crisp or Crumble. Both desserts have a crumb or streusel topping covering the fruit.

Deep-dish pie. A fruit pie with no bottom crust.

Grunt. Similar to a cobbler, with fruit on the bottom.

A grunt is different in that it is steamed not baked.

Pandowdy. A pandowdy is made by covering sweetened fruit with pastry dough.In contrast to a deep-dish pie, the pastry dough is cut into pieces either before or after baking and the bubbling juices are allowed to flow over the pastry pieces, which soak them up.

Plate cake. An upside-down cobbler, in which fruit is topped with rolled biscuit dough and baked; then turned upside down onto a plate so the biscuit becomes a bottom crust.

Slump. Another word for a grunt.

From: Lauren Chattman and Dessert Express May/June 2021

27

foodsandflavors~™ Lisa Prince National Egg Month Deserves Egg Salad May is here and it’s National Egg Month! Eggs are an excellent source of protein to help you stay full and energized throughout the day. Not only are eggs nutritious and affordable, but they are also extremely easy to prepare in many different ways. Eggs can be boiled, fried or scrambled and used in a variety of dishes such as quiches, frittatas, and omelets.

One of the easiest ways to enjoy them is in egg salad which is perfect during May and June. The weather is getting warmer and it’s time to get together with friends and family for picnics and outdoor gatherings. Remember to keep your egg salad cold and only serve it for two hours.

Lisa Prince

WRITER & PHOTOS

Lisa Prince, Director, NC Egg Association

Here are two egg salad recipes that are full of flavor! But if you are looking for more ways to enjoy egg salad check out this blog: ncegg.org/blog/egg-salad-recipes-5-creative-ways-to-enjoy-the-classic-egg-salad/ Egg Tips: -store hard-boiled eggs in the refrigerator for up to a week.

-steam eggs for easy peeling.

LEMON-DILL EGG WEDGE SALAD https://ncegg.org/recipes/ lemon-dill-egg-wedge-salad/ Makes: 6 Servings 6 eggs, hard boiled, peeled, chopped 1 head iceberg lettuce, cut into 6 wedges 1/2 cup reduced fat ranch salad dressing 1/2 teaspoon lemon pepper 1 Tablespoon fresh dill (or 1 teaspoon dried dill weed) 4 strips bacon, crisp cooked, drained, crumbled, divided 2 green onions, finely chopped 1 stalk celery, chopped 1/2 cup red pepper, chopped Fresh dill sprigs (optional) Toss together eggs, bell pepper, celery, green onions, half of the bacon, dill and lemon pepper in a medium bowl.

Stir in salad dressing. Season to taste with salt.

Cover and chill for at least 1 hour.

Serve salad over lettuce wedges.

Sprinkle each serving with remaining bacon.

If desired, garnish with fresh dill sprigs.

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MEXICAN STREET CORN EGG SALAD https://ncegg.org/recipes/mexican-street-corn-egg-salad/ • Makes: 6 Servings 8 hard-boiled eggs, peeled and coarsely chopped 1/4 cup plain Greek yogurt 3 Tablespoons regular or light mayonnaise 3 Tablespoons lime juice 1 teaspoon Tex-Mex seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup corn kernels (thawed or lightly cooked) 1 jalapeño pepper, seeded and minced 1/2 cup diced red pepper 2 green onions, thinly sliced 1/4 cup chopped cilantro, divided 1/2 cup queso blanco 1 bag tortilla chips

Combine eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning, salt, and pepper.

Stir in corn kernels, jalapeño, red pepper, green onions & 2 tablespoons cilantro.

Transfer to serving bowl.

Sprinkle queso blanco and remaining cilantro over dip.

Serve with tortilla chips.

Pro Tips: Add a dash of hot sauce to kick up the heat level a touch.

Substitute feta cheese for queso blanco if unavailable.

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

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Blessings from the May-June Garden WRITER/PHOTOGRAPHS J. Dwaine Phifer

After a wet, windy, and wearying winter, May and June in the Yadkin Valley arrive with delightful and delicious gifts: an abundance of fresh, early-season green vegetables. Whether lovingly grown in one's own spring garden or purchased from the many fresh produce markets located throughout the Yadkin Valley, there's no better way to celebrate Old Man Winter's departure than by enjoying fresh cabbage-family (Cruciferae ) vegetables. These delightful plants are perfect in salads or slaw. When lightly steamed, oven-roasted or quickfried in a bit of butter or olive oil, they are impressive.

Falling squarely in region 7 on the USDA Hardiness Zone Map, cruciferous plants thrive when frost-free nights are refreshingly cool and the fierce summer sun does not bake us.

Too, because so much of the Yadkin Valley area is devoted to agriculture and home gardening, fresh vegetables and fruit are menu mainstays.

Monday, June 21, 2021, marks the official arrival of summer. With the increasing summer heat luscious leafy green vegetables begin to struggle. Only the cooler days of autumn can again coax cruciferous veggies back for a final burst of productivity just before winter's return.

The word “Cruciferae,” in and of itself, is interesting. The Latin name for the cabbage family translates into English as “bearing a cross.” The small, four-petal flowers, visible on so many varieties of the cabbage family, resemble small crosses.

One could wonder: “When early botanists, often priests like 30

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Gregor Mendal, were naming plants, did they intentionally honor the sign of the cross as a way to draw attention to the many blessings this group of plants offer?” Possibly. Given the many healthy nutrients wrapped up in cruciferous leaves, stems, and roots, the idea may not be much of a stretch in poetic thinking.

For both gardeners and gourmets, late May and early June call for enjoying fresh, local cruciferous vegetables like cauliflower, broccoli, Brussels sprouts, kale and of course, a wide variety of cabbage types and colors. Whether eaten cooked or raw, cruciferous plants are relatively inexpensive and readily available. Some members of the family develop large, fleshy roots that are historically winter mainstays. Cabbage cousins like rutabagas and turnips keep well during the cold, dispiriting winter months; therefore, a dependable year-round source for essential nutrients and important soluble and insoluble fiber remain available year-round.

If “delicious and nutritious” aren't reason enough to enjoy eating these amazing plants, certain varieties of these botanical wonders can also take center stage as colorful, ornamental show-offs. Pink, rose, yellow-green and white flower-like leaves brighten up porch and patio containers when more delicate flowers fade. Ornamental cabbage and pansies, both loving cooler temperatures, pair well together. Therefore, even if one's taste buds rebel against eating cruciferous vegetables, there is still much to love about the cabbage family.

only the

freshest

vegetables

…are now rolling in!

We’ve got garden plants and bedding flowers.

Fruit Baskets and bins full of old-fashioned candies

Ronnie’s CME4HAM

Old Fashioned Sugar Cured Country Ham

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EVELYN PHIFER’S REFRIGERATOR SLAW 1 medium dense cabbage, finely chopped.* 1 cup celery, finely diced 1 medium green bell pepper, diced.

1 medium red or orange bell pepper, diced.

1 large onion, finely chopped.

1/2 pint cider vinegar 2 cups sugar or, if preferred, sugar substitutes.

1 Tablespoon salt 1/2 teaspoon turmeric 1 rounded teaspoon prepared yellow mustard Mix cabbage, celery, peppers and onion in a large bowl.

Using spatulas, mix all the ingredients until there is a confetti-like appearance due to the bell pepper distribution.

Cover with the sugar.

Bring vinegar, mustard, salt, and turmeric to a boil; let cool.

Pour over sugar covered mixture; mix thoroughly.

Place in large container with a tight fitting lid.

Let sit in refrigerator at least two days before serving.

Keeps up to a month if kept refrigerated.

Note: The chopping/dicing can be done in a food processor.

Use care, to avoid over-chopping the vegetables.

May/June 2021

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OVEN ROASTED CAULIFLOWER, BROCCOLI AND BRUSSELS SPROUTS 1 1/2 pounds of Brussels sprouts trimmed and cut in half.

If possible, use sprouts that are all about the same size.

1/2 head cauliflower 1/2 crown broccoli 1 Tablespoon extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon dry Ranch Dressing powder Or 1 teaspoon personal-choice herbs such as sage, thyme and/or oregano Put oven rack to upper third of oven.

Preheat oven to 400°F. While oven preheats, trim off the tough ends, cut away any dark spots, halve Brussels sprouts.

Break cauliflower and broccoli into floret pieces.

Line a large rimmed sheet pan with foil.

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(Foil makes for a no-fuss cleanup later.)

Drizzle olive oil over Brussels Sprouts.

Sprinkle with salt, pepper, and any additional condiments; gently mix to coat both sides of the sprouts.

Turn cut side of sprouts down; spread evenly over the foil.

Bake 20 to 30 minutes, turning sprouts half way through cooking time.

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Sprouts should have a char on the cut side when done and be forktender.

If there is a mixture of sprout sizes, it may be necessary to remove the small ones before the large ones finish cooking. Serve with a sprinkling of finely grated hard cheese such as Parmesan or Romano.

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33

foodsandflavors~™ Ashley Beard

Hello Summer Produce Welcome to e Party!

I am overly excited for all things summer, the warmth, sunshine, and especially the abundance of produce in season. Consuming my daily portion of 2 cups fruits and 3 cups vegetables is so easy during the summer months since we are surrounded with opportunities to pick up fresh produce. From farmers markets opening to farm stands popping back up, the Got to Be NC Availability Chart can help us get excited for what we can expect in the next couple of months. The chart listed below is a general overview of what produce is in season over the next few months and during what parts of the month. This can be variable depending on the area you are in!

Ashley Beard

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

I am overly excited for all things summer, the warmth, sunshine, and especially the abundance of produce in season.

Consuming my daily portion of 2 cups fruits and 3 cups vegetables is so easy during the summer months since we are surrounded with opportunities to pick up fresh produce.

From farmers markets opening to farm stands popping back up, the Got to Be NC Availability Chart can help us get excited for what we can expect in the next couple of months. The chart listed below is a general overview of what produce is in season over the next few months and during what parts of the month. This can be variable depending on the area you are in!

34

May All Month: Beets, Bokchoy, Broccoli, Green Peas, Kale, Radishes, Snow Peas, Turnips Early May: Romaine Late May: Blueberries, Squash- Yellow, Strawberries, Zucchini June All Month: Beets, Blueberries, Kale, Peaches, Plums, Radishes, Raspberries, Snap Beans, Snow Peas, Squash Yellow, Strawberries, Tomatoes, Turnips, Zucchini Early June: Bokchoy Late June: Blackberries, Peppers, Sweet Corn July All Month: Blackberries, Peaches, Peppers, Plums, Snap Beans, Squash- Yellow, Sweet Corn, Tomatoes, Watermelon, Zucchini Early July: Blueberries, Strawberries Late July: Butterbeans August: All month: Butterbeans, Peaches, Plums, Snap Beans, Squash-Yellow, Sweet Corn, Tomatoes, Watermelon, Zucchini Early August: Peppers It is fun to spice up our fruits and vegetables by having a dip to go along with them. I love dips when they are being offered but I do not love when I turn the label around and see the nutrition facts. High in fats, loaded with added sugars, no protein, so many ingredients, high in sodium...the list could go on. We do not want to take away from the star of the show—fruits and vegetables—by taking away their nutritional value when eating them. One way we can still enjoy the dips, is to make them ourselves! There are various recipes out there for fruit or veggie dips where we can control what we put into our dip and at the desired amounts. At the base of most homemade dips is a nonfat yogurt (mainly Greek) or cottage cheese. Both of these provide a good amount of protein in the serving size. Next there are some fresh or dried herbs and spices thrown in there and sometimes some natural sugars such as honey or pure maple syrup.

One thing to keep in mind is that your homemade dip will not last as long as the store-bought one with the added preservatives. A solution is to only make the amount that you need or keep it in the refrigerator and use it on top of another recipe over the next few days. The cucumber yogurt dip would go great over a mediterranean grain bowl (think rice, beans or chicken, and tomatoes).

Here are two dips you can try out! Remember you can alter the ingredients to your liking. You may need to experiment at first to find the amount you like best.

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CINNAMON YOGURT DIP Recipe sourced from superhealthykids.com 1/2 teaspoon Cinnamon 1 cup Plain Greek Yogurt 1 1/2 Tablespoons Pure Maple Syrup (or desired amount) Mix everything together.

Store leftovers in refrigerator.

Building & Restoring Family Heirlooms

CUCUMBER DILL YOGURT DIP Recipe sourced from Illinois Extension 2 Cucumbers 2 cups Plain Greek Yogurt (low fat) 1/4 cup Sour Cream 1 Tablespoon Lemon Juice 1 Tablespoon Fresh Dill chopped, or 1 teaspoon dried dill 1/4 teaspoon garlic, minced, or pinch of garlic powder Pinch of salt and pepper (if desired) Wash fresh produce Peel 1 cucumber.

Cut in half, lengthwise and remove seeds.

Grate cucumber and place on a paper towel.

Squeeze out as much water as you can.

Mix grated cucumber, yogurt, sour cream, lemon juice, dill, garlic, salt and pepper in a medium bowl.

Store leftovers in refrigerator.

Note: Dip tastes best if kept overnight.

If doing a charcuterie/appetizer board like below make sure you throw out any soft cheeses or refrigerator meats after 4 hours sitting out at room temperature.

To prevent waste, only put out a small amount at a time.

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35

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!

Before the pandemic, my Bride and I used to meet a group of friends at a Thai restaurant at least once a week for lunch. One of our favorite dishes was the Yellow Curry with Chicken. Boy, did I ever miss it. So much that I messed around in the kitchen trying different concoctions until I came up with a recipe that was very similar and simple to make. My Bride says she loves it and my friends liked it also.

I make it at least every other week at home. Now I don’t have to go to a Thai restaurant to get my Yellow Curry with Chicken Fix. My Pad Thai is not bad either.

Honda of Winston-Salem

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

Thai Yellow Curry with Chicken 3 Tablespoons unsalted butter 1 teaspoon curry powder 1 pound boneless skinless chicken breasts, cut into bite size pieces 3 medium Yukon gold potatoes, cut into bite size pieces 3 carrots, cut into bite size pieces 1/2 sweet onion, halved and thickly sliced 2 (14-ounce) cans of coconut milk 3/4 cup yellow curry sauce 1 cup of water 2 teaspoons fish sauce (optional) 1 to 2 Tablespoons light brown sugar (optional) Cilantro and rice for serving Melt butter in large frying pan over medium heat.

Mix in curry powder.

Add chicken.

Brown on both sides until done.

Sit aside.

In a large pot or Dutch oven add potatoes, carrots, onion with enough water to cover and boil until done.

Drain.

Add coconut milk, water, yellow curry sauce, fish sauce & light brown sugar.

Stir gently until well blended.

Add chicken and bring to a boil.

Simmer for 2 minutes.

Remove from heat.

Serve over rice.

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37

foodsandflavors~™ Vicki Yount

Vicki Yount

WRITER & PHOTOGRAPHER Vicki Yount

With the May/June issue of the magazine I wanted to honor my mother, Mary Jo Ferguson Spencer. I found my mother's King High School annual many years ago and in it she had written her dream was to go to New York and work for the great fashion designer Edith Head. I never knew that.

She certainly could have because she was that good at dress making, but my father, Victor Spencer came home from Korea and they got married in March of 1953. I was born first and then along came my two younger brothers, Mark and Phil.

Through all of that my mother sewed all of her clothes and mine. She had a steady stream of ladies she sewed for in and out of our house, armed with fabric and patterns. The sound of the sewing machine running in our kitchen was our background music.

She even made wedding dresses and bridesmaid dresses.

If there was an ad in the local newspaper for a little girl's dress, mom could copy the dress for me. My teachers always bragged on my clothes.

I learned to cook and clean house while mom sewed. The money she made 38

helped to supplement our family's income.

Sadly, I never inherited her talent for sewing. My hems would fall out and my sleeves would be puckered. I can make curtains and quilt tops.

To this day, even though she doesn't sew anymore, she a still a dynamo! We tease her that she cleans to have something to do, not because anything is dirty!

Without my mother's influence I would not be the woman that I am today. With Mother's Day on Sunday, May 9th, I want to say Happy Mother's

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day to all of the great mothers reading this and especially my mother!

Note: This recipe has been in my family for nearly 60 years.

It was probably one of the first cakes that I learned to make.

Feathery Fudge Cake 2/3 cup softened butter 1 3/4 cups sugar 2 eggs 1 teaspoon vanilla 1/2 cup cocoa 2 1/2 cups CAKE flour 1 teaspoon baking soda 1 1/4 cups ice cold water Preheat oven to 350°F. Cream butter and sugar.

Add eggs.

Mix dry ingredients together; Add alternately with ice water.

Grease & flour a 9x13" cake pan.

Bake 35 to 40 minutes.

Or Use 3/8-inch greased cake pans.

Bake 25 to 30 minutes.

Mom's frosting for the cake or use your favorite frosting!

1 (8-ounce) block softened cream cheese 1cup powdered sugar 1 (12-ounce) tub Cool Whip 1 teaspoon vanilla 1/2 cup chopped pecans Mix softened cream cheese & sugar.

Add vanilla.

Fold in Cool Whip & nuts.

Note: I add 1/2 cup mini-chocolate chips, but the original recipe calls for a shaved Hershey bar on top after frosting the cake. I am a chocoholic so I go for more chocolate.

This icing is great on cupcakes as well!

Have a great spring! I know that I am ready to get outside in my garden. Vicki

my grandma memory A special feature coming in our July/August magazine.

Barbara’s Grandma, Caroline Myers

May/June 2021

39

a busy Mom’s Kitchen

on the cover

If you're looking for a way to enjoy delicious fresh strawberries this May, I have a suggestion for you! Also, if you feed a picky eater like I do, I have a fun summer solution to get fruit into that belly!

Popsicle molds are proving to be a great investment in this household.

What a great tool for checking off the fruit and veggie box! I have had fun experimenting with adding vegetables, supplements and finding ways to create healthy, clean treats in frozen pops.

Ryan Guthrie

WRITER/PHOTOGRAPHER Ryan Guthrie

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

40

So, while this recipe includes good 'ole white sugar, don't hesitate to substitute natural sweeteners like Stevia, honey or maple syrup.

Trying a batch with coconut or a nut milk is also fun and makes for lots of taste­testng­memory­making opportunities!

This popsicle recipe is quick and easy. Plus, you can use frozen berries to enjoy those NC strawberries longer into the season while beating the Yadkin Valley heat.

Yields about 8 pops 2 Cups strawberries (pureed and strained) 1/4 Cup sugar 2 Cups milk 2/3 Cup heavy cream Blend the strawberries and sugar until smooth then strain to remove seeds.

Mix milk, cream and strawberries into a spouted bowl. Pour mixture into your popsicle molds, insert sticks and freeze for at least 6 hours.

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41

foodsandflavors~™ in Amanda’s Kitchen

I love these pies, well, I love anything sweet and in miniature!

Amanda Joyner

WRITER & PHOTOGRAPHER

This is a perfect way to use any extra strawberries you have around as sort of a “one pot wonder” as far as desserts go. Great for a little treat...I always make extra and keep one or two in the refrigerator as a snack just for me!

Amanda Joyner

Mini-Strawberry Pies

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

1 pint fresh strawberries 6 ready made mini graham crusts 1 cup of water 3 Tablespoons cornstarch

42

1/2 cup granulated sugar 1/4 cup strawberry jello 1 small tub of Cool Whip

Chop fresh strawberries (leaving a few to garnish) to small-medium size pieces, set aside.

In a small sauce pan combine jello, sugar, water and cornstarch.

Constantly whisk on a medium high heat; until mixture bubbles and starts to get thick.

Remove from heat and set aside to cool for 10 minutes.

Add strawberries to each pie crust, spoon jelly mixture into each crust over strawberries, make sure it gets in every crack to cover all the strawberries!

Set pies in refrigerator to set for 2 to 3 hours.

Top with Cool Whip and a piece of strawberry.

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May/June 2021

43

foodsandflavors~™ Carmen Long

Dairy-licious

Carmen Long

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

Calling all milk lovers…it is time to celebrate! June is Dairy Month. I know some of you might not really love milk, but as the saying goes, “Milk, it does a body good!” and it really does. We know milk helps us have stronger bones, but according to the National Dairy Council, other life-long benefits associated with dairy foods include a reduced risk of cardiovascular disease, Type 2 diabetes, and lower blood pressure in adults. Dairy foods are full of calcium, magnesium, phosphorus, potassium, protein, vitamins A and D along with B vitamins which can help your body convert food into fuel. These essential nutrients work together to keep us healthy.

Dairy foods are included in daily 2020 Dietary Guidelines for Americans (DGA) of all ages. The healthy eating patterns recommended by the DGA are linked to reduced risk of chronic diseases. DGA recommendations are three cups of low or non-fat dairy for everyone 9 years and older. We don’t like being told we shouldn’t eat “this,” or we should limit our intake of “that;” however, milk is one thing we can consume more of if we aren’t at the daily recommended level. This is a positive.

There are many ways we can increase our dairy intakes even if we aren’t milk lovers.

• Make fruit-yogurt smoothies in the blender.

• Use low-fat or fat free milk instead of water to prepare hot chocolate, oatmeal, and hot cereals.

• Enjoy a delicious bowl of potato, broccoli or some other cream soup which is made with milk.

• Top your soup, salad, or casserole with low-fat shredded cheese.

• Try one of the many flavors of low-fat yogurt or low-fat Greek yogurt. Individual servings are portable and convenient.

• Substitute plain yogurt in place of sour cream in recipes like dips.

What counts as a serving of dairy? 1 cup of milk, 1 cup yogurt, 1 cup frozen yogurt , 1 slice of hard cheese (1 ½ ounces) is equal to ½ cup of milk, 1 slice of processed cheese is equivalent to 1/3 cup of milk and ½ cup of cottage cheese is equal to ¼ cup of milk. Although ice cream is a summer dairy favorite—this is not the healthiest way to consume our daily dairy quota of 3 cups per day. Actually, you would have to eat 4 ½ cups of ice cream to equal 3 cups of milk which depending on the variety and flavor could result in over 1000 calories and 50+ grams of fat!

A helpful hint: to enjoy a scoop of your favorite ice cream, try making a small (not heaping) ice cream cone, or better yet, switch to frozen yogurt. Try an upside-down sundae for a delicious treat. Eat a bowl of fruit topped with a small amount of ice cream rather than a larger bowl of ice cream topped with a small amount of fruit.

To make milk more exciting for children, try “magic milk.” A small drop of food coloring will make their milk magically any color they desire. When my children were young, they made “magic milk” of their favorite school colors and sports teams, Smurf milk with a drop of blue, Barney milk with some purple, pink princess milk—the possibilities are endless. Just let their imaginations go to work. If children choose milk when they are young, they will more likely be milk drinkers as adults.

What a wonderful goal to work towards!

Celebrate June Dairy month and enjoy some delicious dairy products.

Your body will be celebrating, too!

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Strawberry Buttermilk Salad 1 (20-ounce) can crushed pineapple, canned in pineapple juice 1 (6-ounce) package strawberry Jell-O® 2 cups fat-free buttermilk 1 (8-ounce) tub Lite Cool Whip® thawed ½ cup chopped pecans, optional 1 cup fresh or frozen sliced strawberries

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Bring pineapple and juice to slow boil.

Add Jell-O®.

Mix well and cool.

Add rest of the ingredients; stir.

Put into 9x13-inch pan or glass dish.

Refrigerate until set.

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Note: Peggy Tim, Cooperative Extension nutrition program assistant for Healthy Families, shared this recipe with me.

No one would ever know it has buttermilk as an ingredient. It is so creamy and delicious we sometimes use it as a dessert instead of a salad.

Strawberry Angel Food Delite 1 angel food cake 1 small box instant sugarfree vanilla pudding 1 cup plain non-fat yogurt 2 cups fresh strawberries 3 cups non-fat milk Tear cake into bite size pieces.

Place in an oblong baking dish.

Mix together pudding, yogurt, milk until smooth.

Pour on top of cake.

Top with strawberries.

Chill and serve.

Note: Makes 12 servings.

Note: Makes 16 servings.

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foodsandflavors~™ cookbook collector with Caroline Donalson

Five Fabulous Female Chefs & Their Recipes It would take pages and pages to share all the popular female chefs. I enjoy watching them all with their individualities, but I chose five ladies from my cookbook collection to share looking for chefs with varying creativity. Enjoy one recipe from each chef to present over the summer.

N.C.’s Vivian Howard and her book Deep Run Roots, Stories & Recipes from My Corner of the South, ($40). Planning ahead to the warmer months right around the corner, I chose her Watermelon Tea. “This tea is a perfect way to use up a watermelon that has mealy flesh but decent flavor,” says Vivian. She continues, “Let the tea chill overnight. A small amount of sediment will settle in the bottom of the pitcher, leaving the tea pristine, clear and cold.”

VIVIAN’S WATERMELON TEA 1 quart diced watermelon flesh, seeds are fine 2 family-size Lipton-style tea bags 1 quart water 1 Tablespoon lemon juice, (optional) In a blender, process watermelon until completely pulverized.

Strain in a fine-mesh sieve.

Discard pulp.

Reserve 2 cups of juice.

Place tea bags in pitcher.

Boil water & pour over bags.

Let bags seep for 4 to 5 minutes.

Remove & discard bags.

Stir reserved watermelon juice & lemon juice.

Chill & serve over ice.

Everyone knows Ree Drummond and her adventurous story of being a wife, mother, author, business woman and chef of the West. In The Pioneer Woman Cooks, The New Frontier, 1112 Fantastic Favorites for Everyday Eating, her newest cookbook, ($29.99), there is a Perfect Potato Parcels recipe practical year around with “no cleanup after!"

PERFECT POTATO PARCELS 3 Russet potatoes, scrubbed clean, cut in large chunks 1 yellow onion, also cut in large chunks 3 garlic cloves, minced Kosher salt & black pepper to taste Smoked paprika to taste 4 Tablespoons (1/2 stick) salted butter 1/4 cup heavy cream Minced fresh parsley, for serving Preheat oven to 375°F. Cut four 12-inch squares tin foil.

Toss together potatoes, onion & garlic.

Divide among the fourfold squares.

Sprinkle with salt, pepper, smoked paprika.

Add 1 Tablespoon butter on each pile.

Splash on some of cream on each.

Wrap bundles tightly.

Set on a sheet pan.

Bake until potatoes are extremely tender, 45 minutes.

Unwrap and sprinkle parsley on top.

NOTE: Sprinkle with Parmesan or Cheddar cheese along with butter & cream.

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Joanna Gaines’ face is known to everyone. Her first cookbook, Magnolia Table, $29.99, is a 317 page collection of recipes for gathering. You don’t have to be born in the South not to admire the taste of pimiento cheese, cold or grilled. This is a dated recipe Joanna found in Waco. She suggests using good-quality shredded Cheddar because it is drier than most block Cheddar cheeses and doesn’t lump together when mayonnaise is added. "Crumbled bacon makes a good topping,” added Joanna.

1919 PIMIENTO CHEESE 3 cups bagged grated mild white Cheddar cheese about 12 ounces) 1 cup bagged grated sharp Cheddar cheese (about 4 ounces) 4 ounces processed cheese such as Velveeta, grated 2 cups mayonnaise, preferably Hellmann’s 1/2 cup drained diced pimientos 1/4 cup minced green onion, (light & dark green parts) 1/4 cup chopped pecans Combine cheeses, Velveeta, mayonnaise, pimientos, onions, & pecans.

Stir gently until well mixed.

Cover & chill for 1 hour before serving.

Can store covered in refrigerator for up to 4 days.

Makes 5 cups.

Giada’s Kitchen, New Italian Favorites, $32.50.

Summer is right around the corner but you don’t have to wait for the fresh fruit in this recipe from Giada de Laurentis’ cookbook. Buy a good cantaloupe, walnuts, red onion to make this refreshing salad. Sometimes Giada adds some grated Pecorino cheese and likes this salad even as a dessert!

CANTALOUPE, RED ONION & WALNUT SALAD 1 (3-pound) cantaloupe, cut into 1-inch cubes 1 small red onion, thinly sliced 2 cups arugula 1 cup chopped walnuts, toasted Combine melon, onion, arugula and 1/2 cup walnuts.

Pour Orange Vinaigrette over salad; toss well.

Garnish with remaining walnuts.

RECIPE FOR ORANGE VINAIGRETTE 1/4 cup fresh orange juice 1 Tablespoon freshly squeezed lemon juice 1 1/2 Tablespoons raspberry vinegar 3 Tablespoons extra-virgin olive oil Salt & freshly ground black pepper to taste Combine juices & vinegar.

Slowly add olive oil.

Whisk constantly until mixture is smooth.

Season with salt & pepper to taste.

Ina Garten’s cooking for Jeffrey, a barefoot contessa cookbook, ($35), she shares a master’s own recipes.

If you follow her on television, her’s is a fascinating journey to being a chef. In case you don’t follow her, Jeffrey is her husband. Ina’s herb & apple bread pudding is one of her favorite Thanksgiving side dishes but it sounds as if it would please diners year-round.

Herb & Apple Bread Pudding 8 cups (3/4-inch-diced) country bread cubes, crusts removed 4 Tablespoons (1/2 stick) unsalted butter 3 ounces pancetta, 1/2-inch-diced 2 cups chopped yellow onions (2 onions) 1 1/2 cups medium-diced celery 1 Granny Smith apple, peeled & chopped 1/2 cup medium or dry sherry 2 Tablespoons minced fresh rosemary leaves Kosher salt & freshly ground black pepper 1/2 cup chopped fresh parsley leaves 7 extra-large eggs 2 1/2 cups heavy cream 1 1/4 cups chicken stock 2 cups grated Gruyére cheese, lightly packed (6 ounces with rind), divided Preheat oven 350°F. Place bread bread, single layer on sheet pan.

Bake 20 minutes, tossing once until lightly browned.

Heat butter in large sauté pan, medium-low heat.

Add pancetta, raise heat & cook 5 minute until browned.

Stir in onion, celery, apple.

Cook over medium heat for 8 to 10 minutes.

Stir occasionally until vegetables are tender.

Stir in sherry, rosemary, 1 Tablespoon salt, 1 1/2 teaspoons pepper.

Cook over medium heat 5 minutes until last liquid is gone.

Off the heat, stir in parsley.

Now whisk eggs, cream, stock, 1 1/2 cups Gruyére.

Stir in bread & vegetable mixture.

Set aside 30 minutes.

Pour into a 9x13x2-inch baking dish.

Sprinkle with remaining 1/2 cup Gruyére.

Bake 50 to 60 minutes until top is brown.

Test for doneness: When knife comes out of middle clean.

Serve hot.

foodsandflavors~™ Jeannie M. Leonard

Jeannie M. Leonard

GUEST WRITER Jeannie M. Leonard

Understanding

Family & Consumer Sciences Extension Agent NC Cooperative Extension­ Randolph Center

The hottest kitchen gadget in the past few years has been the air fryer, with nearly 40 percent of American homes having at least one. But what is it and how does it work?

The air fryer is essentially an amped-up countertop convection oven. Which claims to mimic the results of deep-frying with nothing more than hot air and little or no oil. There are all kinds of things you can air-fry, from frozen chicken wings and homemade fries to roasted vegetables and freshbaked cookies.

It works like this, the top section of an air fryer holds a heating mechanism and fan. You place the food in a fryer-style basket, and when you turn it on, hot air rushes down and around the food. This rapid circulation makes the food crisp — much like deep-frying, but without the oil.

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Here’s how to use an air fryer: Place Your Food in the Basket: Depending on the size of your air fryer, the basket may hold from two to ten quarts. In most cases, you’ll want to add one or two teaspoons of oil to help the food get nice and crispy.

Set the Time and Temperature: Air fryer cooking times and temperatures typically range from five to 25 minutes at 350 to 400 degrees F, depending on the food you’re cooking.

Let the Food Cook: In some cases, you may need to flip or turn the food halfway through the cooking cycle to help it crisp up evenly. Once you’re done cooking, it’s important to clean your air fryer. / yadk invalleym agazine.com

an

Air Fryer

While many of the best air-fryer recipes feature foods that are typically deep-fried, you can also roast vegetables, cook meat and bake cookies. It really shines at preparing frozen foods meant to taste deep-fried. French fries, mozzarella sticks and chicken nuggets are some of the many frozen air-fried foods you can make. If you prefer to make your finger foods from scratch, the air fryer is a great option for crispy homemade snacks and sides. They aren’t just for greasy carbs — you can also make dishes that are packed with protein.

Since air fryers are essentially small convection ovens, they’re great for roasting vegetables, especially if you’re only cooking for one or two people. However, skip the leafy greens. They can also be great for single-serving desserts, including small baked goods like cookies and apple fritters. However, you can’t make anything that uses a liquid batter unless you freeze it first.

You could argue that air-fried food is healthier than deepfried because it uses less oil. Frozen French fries prepared in the air fryer contain between four and six grams of fat versus their deep-fried counterparts, which have a whopping 17 grams per serving.

With any kitchen gadget, there are always pros and cons.

The best pro is that air fryers make it easy to whip up frozen foods in a way that is slightly healthier than deep-frying. The results are much better than oven-frying, and your kitchen stays cool. The biggest con is that even the largest air fryers have a limited capacity, so you’ll likely have to cook in batches, especially if you’re preparing food for a crowd. Bigger than a toaster, air fryers also take up valuable counter space. Finally,

they can be pricey, depending on the model you get.

With numerous models on the market, this popular appliance has come down in price in the last few years. Many models cost less than $200, and some less than $100. Still, springing for an air fryer is likely only worth it if you regularly

whip up fried foods, frozen or homemade. When deciding which model is best for you, read the reviews on-line before you purchase. These gadgets range in price depending on their size and features. Besides the appliance itself, you may want to pick up some air fryer accessories.

The Air Fryer can be an amazing tool if you use it right and see it’s true potential.

Here are some Air Fryer Tips that will help you get amazing results with your Air Fryer. #1. Preheat your Air Fryer #2. Use oil on your foods for the air fryer (well, most of the time) Use oil on certain foods to help them crisp but certain foods don’t necessarily need it. If your food already has some fat on it (dark meat chicken, ground beef, fatty cuts of meat, etc.) then you probably don’t need the oil. I use oil on vegetables (like broccoli and any battered seafood).

#5. Don’t overcrowd the basket To ensure this doesn’t happen, cook your food in batches or invest in a bigger air fryer. #6. Shake the basket during cooking . #7. Water in the bottom stops white smoke. If you’re cooking greasy food in your air fryer, don’t be surprised if you see some white smoke shooting out the unit. To solve it, just pour a little (around 2 Tablespoons) of water in the bottom of the basket.

#3. Grease your Air Fryer Basket #4. Never use aerosol spray cans in your air fryer

#9. Adjust the Temperature for Certain Foods It can sometimes be temp A good rule of thumb is to modify the temperature and time from how long you would typically make it in the oven. I like to go 30 degrees below and cut the time by about 20%. For example, if you cooked brownies at 350 degrees Fahrenheit for 20 minutes in the oven, cut the degrees on the Air Fryer to 320 degrees and cook for about 16 minutes . #10 Invest in a Good Quick Read Thermometer

#8. Be careful of small light items in the air fryer

Air-Fryer Baby Potatoes 1 1.5-pound bag baby red potatoes 1 Tablespoon olive oil 3 Tablespoons butter - melted 1 teaspoon sea salt or Kosher salt 1/2 teaspoon fresh cracked pepper 1 Tablespoon fresh chopped parsley Wash and dry potatoes.

Place them in a large bowl, drizzle on olive oil, sprinkle with salt.

Add potatoes to the air fryer.

Set temperature to 400°F. Set timer to 20 minutes. Press start.

At 10-minute mark, halfway through cooking, remove basket & shake.

Place basket back in air fryer.

Cook the remaining 10 minutes.

Place cooked potatoes in serving bowl.

Drizzle on butter, sprinkle with salt, pepper and parsley.

Toss to coat.

Serve immediately.

May/June 2021

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AIR-FRYER CHICKEN FRYER 1 pound chicken tenderloin 3 eggs beaten 1/3 cup Panko crumbs 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 2 Tablespoons olive oil Preheat Air-Fryer to 330°F. Place flour, egg, and panko crumbs in three separate bowls.

Add salt, pepper, & olive oil to the Panko crumbs, mix well.

Dip chicken in flour, then egg, then Panko crumbs until evenly coated.

Place in the cooking basket in the air fryer. You'll need to cook in batches.

Fry 12 to 14 minutes...until golden brown and internal temp reaches 165°F. Remove chicken from air fryer.

Toss with your favorite sauce or serve with dipping sauce.

Air-Fryer Doughnuts 1 (16-ounce) refrigerated flaky jumbo biscuits 1/2 cup granulated white sugar 2 teaspoons ground cinnamon 4 Tablespoons butter melted or olive oil spray Place sugar/cinnamon in a brown paper bag, shake, set aside.

Remove biscuits from can, separate, place them on a cutting board.

Use a 1-inch round biscuit cutter to cut holes out of the center of each biscuit.

(You can also use an apple corer or bottle opener to cut open the hole if you don’t have a small biscuit cutter.)

Lightly coat air fryer basket with olive oil spray.

Put 4 donuts in a single layer in the air fryer basket; be sure they do not touch.

Bake at 360°F. for 5 minutes or until lightly browned.

Remove donuts from Air Fryer, dip in melted butter or spray both sides with olive oil spray.

Shake in the cinnamon sugar mixture to coat. Serve immediately.

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AIR-FRYER BROCCOLI 3 to 4 cups fresh broccoli florets (cut) 1 Tablespoon olive oil or cooking oil spray Salt & pepper to taste 1 teaspoon Herbes de Provence seasoning (optional) Drizzle broccoli with the olive oil or spray with cooking oil.

Sprinkle the seasonings throughout.

Spray air fryer basket with cooking oil.

Load the broccoli.

Cook for 5 to 8 minutes on 360°F. Once broccoli has cooked for 5 minutes, open the air fryer and examine the broccoli.

Every air fryer brand cooks differently.

I prefer my roasted broccoli to have a little char, but I don’t like it burnt.

Use your judgment to ensure the broccoli isn’t over cooked.

Air-Fryer Demo Recipes: Jeannie Leonard NC Cooperative Extension Randolph County Center 2021 ECA Program “Understanding Your Air-fryer” Jeannie_leonard@ncsu.edu

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53

His grandfather was a dairy farmer.

His father was a dairy farmer.

Now John Hostetler is thinking about the 4th generation

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In a way, John Hostetler’s career was predestined to be that of a dairy farmer.

Today John’s farm, in the Hamptonville Amish Community, is known as the Naturally Wholesome Products and Wholesome Country Creamery. Truly a family operation, this family consists of five boys and five girls, with six of those siblings involved in the day to day farm operation.

What makes Wholesome different is the milk made on the farm is turned into a host of dairy products sold in their farm store located just beside the family homeplace. It doesn’t get much fresher or taste any better than when you can grab some ice cream and enjoy it at a picnic table shaded by hundred year old oaks.

Some of the products make their way to family owned stores where customers are looking for and are accustomed to small batch farm to table products.

The concept is successful enough that proprietor John says they have just about maxed out the capacity to meet the demand for their grass fed, non-GMO dairy.

Even with a recent expansion of production and storage space.

John reminded us they do not buy any feed or supplements. It takes around 250 acres of farmland, he continued, to support their 60 Holstein milking cows.

Milking, feeding, caring for the herd and producing dairy products doesn’t leave much time in the day. Yet that day also includes looking after a breeder flock of 18,000 chickens. They also sell beef shares.

The dairy business is challenging these days. The Wholesome Creamery turns out a premium value added product John wants to pass on to a fourth generation of his family.

Gazing down toward the pasture from the Creamery, a customer recently told John, “I think your cows are in cow heaven.” Maybe that’s why the Creamery’s products especially the ice cream, taste so heavenly.

If you’d like to visit, Wholesome Country Creamery is at 6400 Windsor Road, Hamptonville, 336-468-1520, Open Monday-Saturday 9 to 5.

Remember to take a cooler so you can take lots of ice cream home!

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/ yadk invalleym agazine.com

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COMMON CENTS

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WRITER David L. May Jr.

David L. May, Jr.

Proverbs 22:7 loosely translated, tells us the rich rule over the poor and the borrower is slave or servant to the lender.

Get advice from someone you trust before you make a larger financial decision—buying a home, vehicle.

If you don’t understand the contract, walk away.

Don’t spend impulsively or on the spur of the moment.

If you don’t need it, but just want it, think twice before you spend money or put it on credit to buy.

If you can’t pay off your credit card in full when you receive the statement, eliminate the card.

Follow the 3 concepts of Common Cents: Live and Give Generously, Live within Your Means and Avoid Unnecessary Debt.

When any of us are ruled, become a slave or servant, we cease to enjoy freedom. We feel trapped, pressured and sometimes even hopeless.Our opportunities and dreams became nightmares.

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Wait, think and weigh the consequences of saying yes before you spend money or sign a financial contract.

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/ yadk invalleym agazine.com

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

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

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Hybrids VS Heirlooms (and the truth about GMOs)

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Jennifer Church with a tray of tomato plants at Mitchell’s.

WRITERS Josh Armstrong & Judy Mitchell For many people, a tomato is a tomato. As long as it meets the three criteria—ripe, round and red—they’re happy to place a slice on their favorite sandwich and enjoy. But did you know that Mitchell’s Nursery sells a wide variety of tomato plants? Each has its own benefits. No type is necessarily better. It simply comes down to what the grower is seeking in their crops.

Hybrid Tomatoes Hybrid tomatoes are the type you’re most likely to find at your local supermarket—although it should be noted that the hybrids you grow in your garden might have a richer flavor than the ones at your nearby store. Hybrids have been crossbred with other tomatoes to have positive characteristics. While savory in their own right, hybrid tomatoes are really bred to resist pests and diseases. They also have firmer flesh and

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HOME & GARDEN

thicker skin—this is needed when they’re being harvested by machines, so they remain whole instead of becoming sauce in the process. Some people prefer that firmness while slicing tomatoes—plus, the thick skin contains the juice inside better.

If you’re in the mood for a bite-sized treat, we also sell cherry tomato plants.

Hybrid tomato seeds come from cross-pollination between two different varieties of tomatoes, which can occur from bees or by hand. If you were to save the seeds from a hybrid tomato and plant them the following year, the tomato plants will differ from the parent plant. In commercial seed operations, they take much care to keep the different varieties separated, so one variety won’t get pollen from the wrong plant.

Commercial seed producers will take pollen by hand from the flowers of selected plants and then add it to other plants—similarly to how bees do. This can deliver natural disease resistance from a plant to one that already has a good flavor or large fruit.

When you look at the tag on a hybrid tomato plant, you’ll notice the info often begins with initials. Those letters represent the diseases that the plant has been bred to resist. Here is a helpful list: V = Verticillum Wilt F or FF = Fusarium Wilt N = Nematodes T = Tobacco Mosaic Virus A = Alternaria Leaf Spot Heirloom Tomatoes By contrast, heirloom tomatoes have been grown without crossbreeding for at least 40 years. If you take the seeds from an heirloom tomato, carefully store them, and then plant them in the spring, their tomatoes will taste just like the previous year’s crop. Another characteristic of heirloom tomatoes is their open-pollination, as pollen is distributed naturally through such items as wind and bees. Again, this differs from commercial hybrids, which are pollinated by hand to ensure the correct combination of traits.

If you invest in heirlooms, you might wish to purchase a quality repellant, since they don’t have the natural repellant of hybrids. Heirloom plants— German Johnson, Mr. Stripey, Cherokee Purple, Rutgers, Marglobe, Big Boy, Jubilee, Black Krim, Brandywine, and Mortgage Lifter...all produce robust sandwich-slicers—typically produce fewer fruit than other varieties—but their tomatoes are usually large, and the taste is phenomenal!

GMOs—A common question nowadays: Which tomatoes contain genetically modified organisms (GMOs)? The answer is, none of them! Some of you might recall the Flavr Savr to64

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mato, which was lab-engineered to have a longer shelf life in the 1990s. While the Flavr Savr saved flavor, it didn’t save cost. Their production was too expensive and the demand too little. Scientists are continuing to allegedly improve the tomato, as well as find other uses for it—including making them carriers for edible vaccines. However, as of this writing, there are no genetically modified tomatoes available commercially.

Determinate vs. Indeterminate—Maybe you want your tomato plant to reach a certain height—or maybe you’re aiming to set a Guinness World Record for the longest vine. Either way, we’ve got you covered! Determinate varieties are exactly what their name suggests.

Their characteristics are already determined. They’ll stop growing at a certain height. Most of their fruit matures within a few months, appearing at the end of their branches. Determinate tomato plants are popular with folks who want most of their tomatoes at once, such as for canning or making sauce. Perhaps you prefer to put your plant in the soil and let it grow without a limit. Indeterminate varieties continue to grow and produce tomatoes all throughout the season.

This is why they need extratall supports of at least 5’. If you don’t prune them, no harm is done—just know that they could eventually take up a lot of space.

Homegrown vs. Supermarket, of course, there’s the big question: Why grow your own tomatoes when you can drive down the road and purchase them at a supermarket? Fresh garden-to-table produce often provides more nutrients than the fruits and veggies at your local supermarket. Plus, supermarket produce can be picked green and grown in varieties that ship better but don’t necessarily taste better. That’s not to discount our friends at large retailers. If you need a tomato or two for that potluck dish due yesterday, their tomatoes will do fine! But, there is something so satisfying about biting into a plump, juicy, delicious tomato that you grew yourself.

So, which tomato plants are right for you? They all share at least one thing in common: deliciousness. Either will taste great on your sandwich or salad. With the right care, any of them will produce fruit sure to please you and those you serve.

Visit Mitchell’s Nursery & Greenhouse in King, NC. Consider us your local tomato plant provider.

We’ll be glad to show you our plants and help you decide which ones best suit your goals.

Patio Garden, Raised Bed Back Yard Garden or the biggest batch of Sweet Corn you’ve ever grown...It all starts with great seeds ...fertilizers too!

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HOME & GARDEN

Sweet Corn WRITER Hannah Lepsch

Hannah Lepsch For those who have more questions please contact N.C. Cooperative Extension – Yadkin County Center at 336.849.7908.

What is summer without corn on the cob? Best tasting when eaten fresh, sweet corn is worthy of your precious garden space and labors. Corn is also an excellent succession crop; sow a new planting every two to three weeks to spread out the harvest, and revel in sweet corn all summer long.

Corn (Zea mays) is in the grass family, Poaceae with other grain crops: wheat, rice, millet, and sorghum and sugarcane, from which we extract sugary sap. Compared to field/silage corn, sweet corn is higher in sugar content, between 8 to 50%, and has genes that slow the conversion of sugar to starch. Other types of corn of interest in the home garden are flint/dent corn for grinding, popcorn and gourd seed corn (aka indian corn), an ancient corn used as early as the 1700s and the ancestor of modern corn cultivars.

Most of the sweet corn grown today are hybrids, cross-bred and selected for the best qualities; yellow, white and bi-color varieties are available. There are also different genetic types (“genotypes” or “types”), coded as “su”, “se”, “sh”, or “syn”, on packets of seed or in a catalog. These types have the following characteristics:

•Sugary (“su”) or normal is the old-fashioned favorites like Silver Queen; though less sweet than the other types, their creamy texture is loved my many. Su varieties lose half their sugar in 24 hours post-harvest, tasting best if eaten the day of harvest. They also make excellent freezer corn.

•Sugar enhanced (“se”) has increased sugar content and longer shelf life (3 or more days in the refrigerator). Popular se varieties are Kandy Korn and Bodacious, the latter favored by home gardeners for its short height.

•Supersweet/shrunken-2 (“sh2”) is considerably sweeter, up to three times the sugar content of su and se types. A gene that slows the conversion of sugar to starch helps retain their sweetness longer (up to one week), but the creaminess and “corn” flavor of older varieties is lacking. Honey ‘n Pearl is a reliable sh2 variety.

•Triplesweet/synergistic (“syn”) combines the sweetness genes of se, sh2, and su for high sugar as well as storability. Honey Select is a proven variety winner that has produced well in 68

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the Yadkinville Community garden. Other stand outs in recent trials are Café, a good early season variety, and Providence, for its remarkably long, white ears.

Sweet corn is a pollinated by wind, and can potentially cross-pollinate with other corn crops tasseling at the same time and produce undesirable results. For example, cross-pollination of sh-2 with se and su types can lead to starchy unpleasant kernels. Isolate white from yellow and bi-color corn for a pure white ear, though the taste will be unaffected.

Sweet corn should be separated from field corn by a minimum of 300 feet (100 yards) or at least 14 days in maturity.

Wait two weeks between plantings of different varieties if cross-pollination is a concern.

Planting & Growing Corn seeds germinate poorly in cold, wet soils, so do not rush your first planting. Sweet corn should be planted after the threat of frost is passed, the end of April for USDA plant-

ing Zone 7 (most of Yadkin County), but May is safer. Normal sugary (su) corn can be planted at soil temperatures above 55°F. (the best choice for early plantings), but the newer types need soil temperatures in the high 60s and 70s to germinate. Old wisdom advises planting sweet corn should begin the white oak leaves are as big as squirrels’ ears, a useful phenological sign to time plantings.

Corn is a heavy feeder growing best in consistently moist, fertile soils. Before planting, have your soil tested for an accurate fertilizer and lime requirement. In the absence of a soil test, apply one to two cups of a general fertilizer like 10-10-10 per 10’ of row. A pre-plant fertilizer with higher phosphorus promotes root growth for rapid plant establishment. When plants are two feet tall, supplement with a nitrogen fertilizer applied as a side dress. Alternatively, use a high N organic fertilizer such as blood meal, bone meal, fish emulsion, or composted animal manure.

Plant corn following a leguminous cover crop that adds nitrogen to the soil.

Poor pollination, close plant spacing or stress (e.g. hot, dry weather) induced during the pollination window can result in undeveloped, poorly-filled ears. Plant corn in blocks at least four to five rows wide to optimize pollination by wind and to avoid a preponderance of blank kernels.

First, work the soil into smooth seedbed and remove weeds, rocks and soil clods. Form rows 2 to 3 feet apart and direct seed at 1” depth (½” in colder soils) and 3 to 4” spacing, thinning later to leave 8 to 12” between plants. Cover the seed with soil and gently tamp. Wetting the furrow before sowing can keep clay soil from crusting and creating a barrier that hinders seedling emergence.

Consistent watering and weed management early in the crop lifecycle will help plants withstand pests. Be prepared to irrigate when there is insufficient rainfall, particularly in the 2 weeks before silking until the ears have formed. Use shallow cultivation with a hoe and a garden cultivator or mulch to control weeds in rows. Later, a canopy of leaves will shade row middles and discourage new weeds.

The main pests of sweet corn are most abundant in the latter season (August–September), and damage can be avoided by planting in early May. Common insect pests are flea beetles, European corn borders, fall armyworm and importantly, corn earworm. Corn earworm larvae are large (up to 1 3/4” length) with alternating green, brown or pink stripes. The caterpillars feed directly on developing kernels, reducing the harvestable yield. Carbaryl (Sevin) and Bifenthrin are chemical controls available to homeowners, but they must be sprayed on the ears three to five times during silking to be effective. Deter vertebrate pests, like corn-loving raccoons, with a loud radio, electric fencing, a dog near the garden or live animal traps.

Harvest usually lasts from July to mid-October in our area. Once silks have dried and turned brown, puncture the husk with your fingernail. If milky juice is released, the corn is ready to harvest. If the liquid is clear, the corn is immature; if there is no sap, it’s too late. Except for su-type varieties, which taste best on the day of harvest, sweet corn maintains good flavor for two to three days in the refrigerator. With sweet corn, the reward is greatest if freshly picked.

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Gorgeous Aeibility WRITER & PHOTOGRAPHER Amie T. Brendle

Introducing...

Amie Thomas Brendle Amie is originally from the Yadkin Valley area and has lived here all but a few years of her life.

She is married to Scott Brendle and they have four children and two dogs. Amie enjoys cooking, reading, golf and event planning.

And of course, designing, decorating and DIY projects.

A strong “people person,” Amie cherishes spending time with family and friends. Those who know her can attest that she certainly loves to operate in the “Grey,” meaning she definitely thinks outside the proverbial box and that all things are possible.

An advocate for those without a voice in the IDD (Intellectual and Developmentally Disabled) Community, she is always striving to create a better future for all.

Amie has and continues to serve on various local, regional and state boards and commissions with a broad spectrum of causes and interests.

She is a Contract Supervisor for a Health Care Quality Consultancy Company.

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Gorgeous accessibility has many different meanings, dependent on our circumstances, both present and future. What if it could just simply mean conceivable, attainable, beautiful and stylish. Consider and reflect on perhaps newer concepts and potentials. In this issue, we will focus on BATHROOMS. Something we have all learned to consider a necessity. Whether young or a baby boomer (pre, post or current), whether buying or building for the first time, the tenth time or remodeling— plan to live as barrier-free as possible. WHY? No one can predict the future, we or a loved one may experience medical conditions causing limited mobility and general health short or long term. Something as simple as a sprain to a broken bone, surgery, illness and many of us have generational responsibilities and dependencies. Our society has even adapted to multiple generations living under one roof.

What you should notice in the photographs is there are no shower doors…no threshold ledges to step over and therefore none to trip over.

Who says you have to have a shower door or curtain at all? Most of us will confess doors and curtains can be the absolute worst thing to clean. (Note: If you are worried about the openness, perhaps becoming chilly, simply replace your fan with a Light/Fan/Heater combination found at any home improvement store. These work wonderfully well and are very efficient.)

Now to the Design. As I have stated before, “There are literally limitless possibilities.” Use your own creativity and make your own unique design. Draw an idea out on a piece of graph paper or sketch it with colored pencils or pick up samples to make a simple project board. This can be most helpful when considering different types of mediums and materials for the walls and floors. Keep in mind this will last for decades, so chose colors you love and will be happy living with. You want your shower and bathroom to be a place of welcoming relaxation with perhaps an almost spa-like feeling. A definite point of relaxation is being able to sit and enjoy your shower time.

Some seating options: Built-In or Box Seat can be all tile or a solid slab of stone for the top such as Granite, Marble or Quartz. Keep in mind you do not want a material composition too “slick/slippery” when wet for safety reasons.

Floating Seat, the above-mentioned materials may be used as well and are anchored to the wall for stability. Wooden Seat, constructed of Teak is optimal (also used on boats, so works well in moist environments) with maintenance requiring only minimal care. Bamboo is another good option.

Proper installation and anchoring to the wall of any type of floating seat is extremely important from a safety perspective, as with the knowledge of weight limits…the higher the limit the better. It is also nice to have a fold-up seat to allow for more room when not in use.

Free-standing wooden stools/benches can sit in the shower as long as it is not a hazard. Such an added nicety to use the seat for shaving legs either standing or sitting. When seated, you still want the ability to reach the controls. A great choice is to have a traditional wall or ceiling shower head, as well as a removable hand-held sprayer mounted on a slide bar allowing adjustment to any height. A diverter will control use of one or the other or both simultaneously.

Incorporate a built-in niche or two for your products and supplies (these can be pre-formed molds or individually constructed) and a decorative peg or hook for your loofah…again accessible from the seated position.

Another major component of the bathroom is of course the toilet. Typical toilets

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are either standard or chair height/ADA compliant, but the actual height may be more important than you realize and a few inches can make a significant difference to the ease with which you can raise and lower yourself to the seat both now and in the future. If you need even more of a height boost, turn a 2”x4” on its edge and build a platform to sit your toilet on. This can also give you yet another opportunity for a design point (See the Photos) Consider installing a GFI outlet near the base of the toilet for the added convenience of a toilet seat bidet or washlet.

These are becoming more and more popular and for those accustomed to this device, many wonder how they lived without it for so long. The combination seat and lid replaces your existing seat and lid and is a very economical way to have both a toilet and a bidet without the need for additional space and plumbing. The existent plumbing is used by typically adding a T-connector and the only extra consideration is the GFI outlet (being proximal to moisture) as the power source. Another benefit is eliminating over usage of toilet paper or sanitary wipes, thus keeping waste to a minimum…so to speak.

We in the South have come a long way since the days of the out house and chamber pots. The bidet has been used in other parts of the world, especially Europe since the 1600s. Still, do your research to conclude which features are better suited for your particular situation. Many have heated seats, temperature controls, self-cleaning nozzle systems and warm air dryers. These functions are accessed either by an attached side control panel or a wireless remote. This can certainly be a DIY purchase and project, especially if you already have the outlet, but ONLY professionals should install and work with electrical sources.

Sinks: The best alternative is a hand touch sensor on the spout/faucet or a motion sensor faucet, both featuring a timed automatic shut off. A single handle control which you would not have to grip tightly to adjust temperature or pressure could also work. Scald guards can be a wonderful safety feature and used on either sinks or showers, which allows temperature control to that particular device without making an adjustMay/June 2021

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the lights, the look the feeling...

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ment to the home’s overall water heater thermostat.

When designing for yourself or others remember to think through all your individual or communal needs and desires. There is no reason why the two cannot be incorporated. The most difficult decisions will be that of foresight.

Use of common sense and the ideas presented above can be the springboard. Be your own advocate for your own essential necessities. Enjoy the possibilities, concepts, individual designs and creations. Along the way discover it can also be quite incredibly Gorgeous. Accessibility, after all, is for absolutely everyone no matter age. Why not make our lives as pleasant, the least restrictive and stylish as possible?

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“Necessity is and always will remain the Mother of Invention.”

Bathroom Cleaning Tip: If you do not like the smell or toxicity of strong commercial cleaners, here is a simple alternative. Use equal parts distilled white vinegar and Dawn dish detergent in a spray bottle. Spray on effected area, leave 30 minutes to 1 hour and gently scrub off. Rinse well. This works wonderful on soap scum and hard water build up. Just careful what type of brush/sponge you use…too abrasive can damage your tile, grout, etc.

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Forestry Survey Hydrographic Survey Land Use/Development Design Mortgage/Physical Survey OPUS Management Right of Way/Easement Survey Subdivision Design Topographic Survey

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Car Seat Safety Is Up To You! WRITER Jessica O. Wall, MPH

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

Having a new baby at home is a very important, busy time in someone’s life! There is so much to do to get ready for the baby and so many items we feel we need to keep the baby safe. And the times we live in now make transportation a must. This makes a car seat and all things about its safety one of the most important things you will do for your child or grandchild. According to Safe Kids Worldwide, 59% of car seats are not installed properly. This means each time your drive, you are putting the child’s life at risk! There is basic information and simple tips you need to know to make sure you are keeping the children in your life safe when traveling on the road.

Safe Kids has established five quick and simple tips for making sure your child and the seat they are riding in are safe: Ensure you have the right seat, installed in the right place, facing the right direction, and passing the inch test and the pinch test.

The right seat will be based on the child’s age, weight, and height. Make sure you are reading the label on the seat you have chosen. It will tell you the upper weight and height limit for that specific seat. Car seats should never be placed in the front seat, especially if there is an active airbag. Car seats are safest in the rear seats. Be sure to read your vehicle’s manufacturer manual to determine the best places to put car seats for your car.

Direction is one of the most important things to consider when choosing and using a safety seat. Infant seats, or baby carriers, are rear-facing seats, are one-time-use once the child has outgrown the upper height and weight limits and are designed to keep the child reclined. Each of these seats should be designed with a feature to help the installer determine if the seat has the proper recline angle. Always refer to the owner’s manual. After outgrowing a rear-facing seat, children should move to a forward-facing seat. This will continue to have the same five point harness as a rear-facing seat, but will 80

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face forward and sit more upright. After outgrowing the upper weight and height limits of a forward-facing seat, a child can move to a belt-positioning booster seat. This secures the child with just the vehicle’s lap/shoulder belt but the booster seat works to lift the child so that the seatbelt is going across the child’s body at the correct places. According to the Center for Disease Control, a child is ready for just a lap/shoulder belt when the seat belt lies across the upper thighs (not the stomach) and the shoulder belt lies across the chest (not the neck). Always keep children 12 and under in the rear of the car. The front seat is not appropriate until a child is at least 13. Installation is just as important as seat choice. Always follow the manufacturer’s instructions on installation and be sure to keep your owner’s manual.

Once the seat is installed, perform the inch and pinch test.

The inch test is passed when you try to move the seat around after installation and it will not move more than an inch left, right, up or back. After putting the child in the seat, check the straps. With a rear-facing seat, the straps should sit at or below the shoulders. In a forward-facing seat, the straps should sit at or above the shoulders. This is important for keeping the child restrained during an accident. So is the pinch test. Once the harness is secure, try to pinch up some of the strap. If you can pinch any of the strap with your pointer finger and thumb, the straps are too loose and will not securely hold the child in an accident. Tighten the straps according to your make and model of seat.

Many times people are curious about when to move their child up to the next type of safety seat. Each child is different, but there are recommendations. In a 2011 policy statement, the American Academy of Pediatrics (AAP) provided five evidence based recommendations to increase child passenger safety. These included: keeping a child rear-facing until age two; leaving them forward-facing until age 4; keeping them

in a belt-positioning booster until they are 8; using the lap/shoulder belt when they have outgrown a booster seat and finally children under the age of 13 should ride in the rear of the vehicle. In NC, children must remain rear-facing until the age of 1 and until they are at least 20 pounds. They must stay in a child safety seat until they are 8 years old or 80 pounds, whichever comes first. The AAP goes on to state that “it is important to note every transition is associated with some decrease in protection; therefore parents should be encouraged to delay these transitions for as long as possible.”

And there are many types of seats available for purchase. As mentioned, there are infant-only seats that will only work in reclining/rear-facing install.

There are also convertible seats which can switch from a rear-facing install to a forward-facing install. Or, after an infant-only seat, you may choose to purchase a combination seat. These will begin as a forward-facing seat but the harness is removable and can transition into a booster seat. A more recent design is an all-in-one seat. This option

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may be more expensive, but is designed and advertised to be the only safety seat you will ever need. These seats transition through all phases of safety seats from rear-facing through booster seat. Making the decision about which seat to use up to you and should be based on your needs and budget.

A few more tips and tricks for the road: Always know the history of your car seat. If you purchase your seat brand new, this won’t be an issue. But if you are given a used one purchase one at a yard sale or consignment shop, make sure it has never been in a crash and it still has all parts including the belt po-

sitioning clip and the owner’s manual. Once a car seat has been involved in a crash, it should be destroyed and no longer used. If you purchase a new seat, make sure that your register the seat with the manufacturer. They will contact your regarding any recalls or safety issues that may come about. You can also check the National Highway Traffic Safety Administration’s (NHTSA) website for a list of current recalls. All car seats have a model number and a manufacturer date some-

Another safety option, check with area law enforcement and first responders as some police and fire departments have personnel with car seat safety training. photo: NCSHP where printed on the seat. Use these to check for recalls. Your car seat should have an expiration date printed on it as well.

Don’t use a seat after it has expired. It’s not a bad idea to apply a label to your child’s seat with important information like emergency contact name and numbers, your child’s pediatrician and if they have any known drug allergies or other medical conditions. Finally, be careful about adding after-market toys and gadgets. Believe it or not, these may cause safety hazards in the event of a collision and your child’s safety seat was not tested with these devices attached, so you are affecting the quality of the crash test standards.

It’s a lot of information at a time when you are taking so much in and preparing. But it’s also one of the most important things you will do to keep your child safe. Take your time, do your research and practice installing the seat. NHTSA has a website where you can watch videos on correct installation (www.safercar.gov), then click on the Parents Central tab) and you can also find a local certified child passenger safety technician to check your seat install and give you information and education.

For another resource to learn more, visit the Safe Kids Worldwide National Child Passenger Safety Certification program at http://cert.safekids.org/. And please, make sure your child is using the proper child restraint system each and every time you are on the road. Even small accidents can do big damage to our smallest passengers.

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It doesn’t take much to “throw” your spine out of alignment and cause tissue tears, irritation, inflammation and scar tissue. When ignored, this can lead to altered biomechanics, spinal degeneration and disabling osteoarthritis.

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A Chiropractic adjustment is a controlled motion that can restore the alignment and function of your spine. The Open Rehabilitation Journal states that controlled motion “can stimulate the repair and restoration of function.” Start functioning again with Chiropractic care!

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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.yadkindoctor.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!

May/June 2021

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Ya d k i n • Va l l e y

PEOPLE

Suzette, Helping People be Legendary L to R: Lisa, Lyndsey, Suzette and LaDawn.

Originally Suzette Dalton hailed from a small community just outside Martinsville, Virginia called Horsepasture. In 1993, a job in Yadkinville opened up with State Farm Insurance and then North Carolina became her home.

Let’s look back on the influence in Suzette’s career—her father was an agent with State Farm for nearly 37 years in Collinsville, Virginia. As a kid she answered the phone for him at home on the weekends. When she turned 16 and could drive, Suzette started working with her dad answering phone, taking payments, filing claims, filing paper and much more.

Admitting she didn’t start out wanting to work in insurance, she attended and graduated from Radford University with a degree in Journalism and Public Relations. She then worked for a newspaper, sales in vending and sales for a major hotel chain/catering. Suzette wasn’t happy. “I wanted a career, something I could make my own and grow with it.”

Have you already guessed her dream job? You got it…a job in 1993 with State Farm, a 500 company, a job she could definitely make her own.

Ironically, when her father retired, her brother took over his father’s agency on April—the very same day she opened her agency in Yadkinville. Two siblings beginning their careers in the same agency on the same day—it had never happened before!

State Farm Insurance Suzette Dalton, Agent Open Monday thru Friday from 9am-5pm. and by appointment.

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Suzette admits being an insurance agent can be quite challenging at times with ups and down but, “My team consists of three full time employees: LaDawn Rycroft, Lisa Stanley and Lyndsey Dalton Evans. We strive to do our jobs well and make muddling through insurance as painless as possible. I sell insurance, that’s the bottom line, but we offer so much more—auto, homeowners, renter, mobile-home, commercial lines, life insurance as well as disability and medicare supplement and even banking services—we get to know our customers individually and offer services for their concerns. My favorite part of my job is meeting and helping people—insurance can seem confusing and overwhelming. Many of our customers become our personal friends.

Chris and Suzette have been married for 33 years. “We have two wonderful daughters Sydney and Lyndsey Dalton (Evans) plus Cory Evans, a great son-in-law. No grandchildren yet just four granddogs!” All the Daltons are dog lovers—Suzette has a nine-pound Shih-tzu, named Cooper and a mixed breed rescue named Dixie who is still a puppy and chews everything!

Another mutual love for Chris and Suzette is traveling and they have planned some great trips when travel opens up again.

Call 336-679-8349. Let’s Talk Today!

512 E. Main St., Yadkinville, 27055. suzette.dalton.gk7a@statefarm.com

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Ya d k i n • Va l l e y

PEOPLE

EASTER BROTHERS MURAL WRITER Cindy Martin PROVIDES LOCAL COLOR

Using the brick wall on the side of the Mayberry (Ayers) Trading Post as his blank canvas, artist, musician, Song of the Mountains host, Tim White has painted a mural of the Easter Brothers on Main Street Mount Airy. Grant Welch, Tammy Miller, and Phil Marsh spearheaded the project to pay homage to the award-winning gospel group whose career spans six decades.

Born and raised in Mount Airy, Russell, Edd, and James Easter collectively have written over 400 songs, including famous gospel hits like “They’re Holding Up the Ladder” and “Thank You Lord for Your Blessings on Me.” The late Russell Easter penned “The Darkest 86

Hour,” and credited Elvis Presley for making it a hit by stating in a magazine interview that it was his favorite single.

“After that, all of Elvis’s fans wanted our record,” James said.

The last surviving member of the Easter Brothers, James, 88, is one of the few who can say songs written by he and his brothers are in hymnals and sung by congregations all over the world. They have performed at the Lincoln Center, Carnegie Hall, the Smithsonian Institution, and the Sydney Opera House, as well as an event for seven Indian tribes in Canada. “That’s one time I can say people were hanging from the rafters,” he added smiling.

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Humbly, James gives God all the praise. “When I was young, I got in with the wrong crowd,” he said. “You had to do mean things to run with them.”

By age 16, James was an alcoholic and stealing (His friends called it “borrowing” cars.) with his buddies. He was arrested and found guilty of felony theft and sentenced to 10 years in prison.

“I didn’t know the Lord then,” he explained. “but He knew me, and this was all part of God’s plan.

After James was released in five years for good behavior, he came home to Mount Airy and turned his life around.

He and his brothers began to sing and write gospel music. With only a third

grade education, he started a successful heating and cooling business, but felt he was called to purchase the building on Main Street and set up the Mount Airy Music Center. There he and his family could not only make a living, but also offer prayer and spiritual support to the community.

Over the years, the many family members have played with the Easter Brothers, the younger ones being lovingly referred to as the “Easter bunnies.” Today, Jeff and Shari (Lewis) Easter carry on the family’s musical tradition, spreading the gospel through song.

Although there are numerous trophies honoring the achievements of this internationally-known gospel group and floor to ceiling were autographed photos from music greats like Bill Anderson, Don Reno and Ed Smiley, Ralph Stanley, and Ricky Skaggs, to name a few, James insists he has dedicated his life to God’s service.

“Money will pass away,” James said. My life has been a ministry, not to make money or get famous, but to serve the Lord.”

Often, on Saturdays, many of the local musicians pop in to jam with James and his wife. He and Denise welcome everyone with open arms. “I could just listen forever to James talk and sing,” Tammy Miller said. “James means everything to me,” Grant Welch concurred. “I can’t think of anyone being more deserving of this recognition.

This mural will preserve the Easter Brothers legacy for generations to come.”

Many local businesses, like Pioneer Printing, Horizon Rental, Sherwin Williams, Mount Airy Motor Inn, Interstate Signs, Red Line Cleaning Service, Mount Airy News, WPAQ, and the Fire Department embraced this project and volunteered their services or made monetary contributions. Lizzie Morrison plans to write a grant to procure funds, also.

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Although the mural itself has been completed, funds are still needed to help cover the cost of the project. If you would like to contribute, send your donation to the Miracle Waters Worship Center (MWWC), PO Box 1744, Mount Airy, NC, 27030. For more information, contact Phil Marsh of the DBA or Grant Welch. Phone Rodger Easter at 336-429-9827 or Tammy Miller at 336-328-6766, for project updates. Please help them reach their goal of $10,000. Thanks ever so much. God bless.

413 Cherry Street, East Bend 336­699­6332 cherrystreetfarmhouse.com Open Friday ­ Saturday 10­6 May/June 2021

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Yadkin County Veterans’ Council WRITER Tanya Santos, Council Adjutant The purpose of the Yadkin County Veterans Council shall be to gather, consolidate, and promote the aims, interests and efforts of the veterans of Yadkin County, North Carolina, and surrounding areas.

I joined the Navy at 19, (September, 2000) and was an Aviation Machinist’s Mate maintaining P-3C Orion aircraft. In 2005, I transitioned to the Reserves and cross-rated to Legalman, serving as a paralegal in legal assistance and military justice roles. I retired from the Reserves in 2020. I have worked for the VA since 2010 where I am currently a Veterans’ Service Representative (Rating) and currently serving as adjutant for the YCVC. YCVC coordinates with the Veteran’s Service Organizations in the County and assist with their fundraisers and scholarships for local high school students.

Meetings are held at the Yadkin County Vet Center, 208 N. Jackson St., Yadkinville, NC 27055, on the second Tuesday of every month at 6p. All Yadkin County Veterans are welcome to attend meetings and will be given the opportunity to address the YCVC on any and all issues affecting Veterans in our county. To be a voting member or to run for a Office, you must be an active member of one of the local Veteran’s Service Organizations.

Current Officers are Chairman: Mike Smith, msmith@yadkincountync.gov, Vice Chairman: Chuck Knight, martychukknight@yahoo.com, Secretary: James Cline III, James.clineiii@yahoo.com, Adjutant: Tanya Santos, tanyasantos08@gmail.com, Treasurer: David Shore, davidshore@yahoo.com

Jon Garing, chairperson of the Gold Star Monument project announced the upcoming public dedication of the monument for

Memorial Day weekend, Sunday, May 30th at 2 p.m. in the Elkin Municipal Park.

L to R: 1st Lt. Jon Garing, Don & Beth Garner, parents, WN2 USN Sam Bishop, and Cpt. Steve Wells. Not pictured: Darrell Holloway.

Elkin’s monument is one of 80 across the U.S.A. and it services families from Southern Virginia and Western North Carolina. Hershel “Woody” Williams, developer of the memorial— black granite with four matching granite benches—will be attending. He is the last surviving Medal of Honor recipient from WWII. The Gold Star Monument is to honor the families of soldiers sacrificed and the sacrifices they too made as a family.

For queries or interest contact Jon Garing, jon.garing@nm.com or call 336-526-2025. take place outdoors with will Event plenty of room to distance.

NOTE: See the full background story from our J/A 2020 magazine on our website, under Gold Star Memorial.

caring hearts The Yadkin Valley showcases many different caring hearts—Rotary International is a prime example. We’ll delve into the Yadkin County Rotary Club, (YCRC) to see how they help others.

The YCRC usually meets on Tuesdays, at 7:30p at the Front Yard on Main Street in Yadkinville. (Of course, currently meetings are held via zoom) The Yadkinville Club was sponsored by the Clemmons Rotary Club when chartered in 1998 with 25 charter members.

YCRC now lists 34 members as well as corporate and service memberships.

Part of 49 clubs in Rotary District 7690, YCRC is a 100% Paul Harris Fellow as of 2003, ($100 or more donated annually by members) and a 100% Sustaining Club, (Annually contributes personally or by others, at least $1,000).

Current annual fund raising projects include: Pancake Breakfast to help community organizations Boonville Elementary School, Children’s Center of Surry and Yadkin, Hands of Hope, Impact Yadkin, Newworx Yadkin, Smart Start, Solus Chirstus, Yadkin Arts Council, Yadkin County Schools, YMCA, annual raffle, Chicken Stew for Polio Plus, Adopt-a-Highway, first Habitat for Humanity House in Yadkinville, two annual Blood Drives, Yadkin County Public Library, Hospice House and Teacher Appreciation.

Most recently, YCRC has helped with the vaccine distribution Program, an indoor painting project at Abby’s Safe House, annual free shredding event with a donation of money or food, Interact Club/Early College, Christian Ministries’ Empty Bowls and the Bed & Book Foundation Program where YCRC will build a bed to needy kids.

That sounds like a lot of work and effort but we are lucky to have a lot of very caring hearts in the Yadkin Valley.

Yadkin County Rotary Club

Yadkin Rotary Club POB 854 Yadkinville, NC 27055 yadkinrotary@gmail.com May/June 2021

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Ya d k i n • Va l l e y

Parsonsville Neighbors

PEOPLE

WRITER & PHOTOGRAPHER Mary Bohlen Hobert and Diane Yates are anchors in the Parsonsville community. The bottom lands and mountain waters of Lewis Fork Creek have been home to them all their lives and to their ancestors for more than two centuries. “This is a tight-knit place where neighbors help each other—good people here,” says Hobert. Doing for others and providing goodwill is a hallmark of their lives.

Parsonsville is an old settlement along the North Prong of Lewis Fork Creek west of Rendezvous Mountain. It was so named for the Parsons family that includes famed NASCAR driver, Benny Parsons.

The road that runs in front of the Yates home was once called Phillips Gap Road. Hobert pointed out that, “You can still drive all the way up to the Blue Ridge Parkway from this road.”

One sunny spring afternoon I visited the Yates. Sitting out under Hobert’s large hand-crafted gazebo the couple shared with me some of their life story.

Hobert is a proud Vietnam Vet. Can’t miss that with his Marine cap he always wears and the American and Marine flags waving in the wind at the driveway. His memories are noteworthy.

“As a young man my ambition was to join the Marines. My father served in WWII in the Pacific and I knew some guys who had been in the Marines so that probably influenced me. I was a skinny fellow but tough as nails. I had people tell me I’d never get in the Marines and I said, ‘I’ll fool you.’” After Parris Island and Lejeune, he went to Camp Pendleton California and staging grounds for duty in Vietnam where he was part of the 3rd Marine Division.

On April 14, 1967, Hobert was at Khe Sanh Combat Base in South Vietnam, 14 miles south of the DMZ when the Marines came under attack. “The Lord was with us. It was the worst night of my life. The most terrible thing was hearing those rockets come in. Made a whistling sound. We hid in holes, under vehicles, anywhere we could take cover. Next morning we surveyed the camp—the tents were in shreds. Nothing was left. You have a job to do and you do the best you can to survive.” After three years of service Hobert was back in Parsonsville.

In 1973, Hobart and Diane Wyatt were married in the Yates home next door to where they live now. From the very beginning they did everything together. Hobert says Diane has always been so good to the elderly ladies in the community, visiting them, taking them to the doctor and sometimes taking them out for lunch.

“We have especially tried to help the widows. If someone needed some repair work done or some help around the yard we went.”

Hobert brags about his wife’s cooking and Diane’s Chicken Pot Pie in particular. “Everyone loves her pie and always asks if she will bring it to our get togethers.” Both Hobert and Diane are life time members of the VFW (Veterans of Foreign Wars) and the Marine Corp League, nonprofit organizations that serve and support veterans and their families in the community. Hobert is honored to hold the leadership role as Commandant of the Brushy 90

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Mountain Marine Corp League. “We strive to give back to the community and especially help those who have served our country.”

Hobert is a talented wood craftsman. Diane believes he can make anything. The wild cherry table where we sat under the shade of the gazebo, (designed by Hobert and made out of oak from a local sawmill) is two, 12-inch wide rough sawn planks. Rustic with charm. Diane holds dear three cabinets Hobert made for her out of wormy chestnut, walnut and weathered heart pine.

Another nifty creation Hobert shared is what he calls the Truck Wheel Wagon, cut out with a chain saw. (see in photo) The Yates have a deep devotion to their family, their church, their community and each other. “We worked hard. Never did get rich, but we made a living. And we always have had joy in helping others.”

Diane’s Chicken Pot Pie 4 chicken breasts, cooked 1 can cream of mushroom soup 2 cans cream of chicken soup 1 can mixed vegetables 1/2 teaspoon pepper 1/2 teaspoon salt 1/2 cup diced cooked potatoes Take chicken off the bone.

Cut into bite size pieces.

Put chicken in 9x13-inch pan.

Top with mushroom soup.

Add mixed vegetables, potatoes, salt, pepper and chicken soup.

Crust: 1 cup self rising flour 2 sticks margarine (melted) 1 cup milk Combine crust ingredients.

Pour over mixture.

Bake at 375°F. for 45 minutes Or until golden brown.

Serves 6.

PEOPLE

Mocksville’s Kathryn Anderson

Girl Scout Gold Girl Scouts Carolinas Peaks to Piedmont is pleased to announce Kathryn Anderson, Mocksville, has earned her Girl Scout Gold Award, the highest award in Girl Scouting as a member of Girl Scout Troop 2151. Her Gold Award project grew out of her love for racing mountain bikes. Throughout high school, she raced with the National Interscholastic Cycling Association and wanted to give new girls in the program reassurance to not be intimidated by participating in a primarily boy dominated sport. She created a mentor/trainee program exclusive to girls and pairs up new riders with more experienced riders to practice with, gain confidence and teach them the techniques of mountain biking.

Kathryn is the oldest of three kids: Charlotte is 16, Chance is 13. Her mother Christy Fain Anderson was her Girl Scout leader from 4th grade. Her father is Joel Bradley Anderson the head coach of the Davie County mountain biking team; The Davie Derailers. While no longer racing competitively (participation in the NC Interscholastic Cycling Association ends with high school graduation). As a full-time student at UNC Chapel Hill, Kathryn still rides recreationally with her family.

Other interests include painting, drawing, collecting original vinyl records, competitive ping pong, camping and acting/creating short films. Pets are two dogs, a rabbit and a gerbil. Dogs Dillon and Dallas love to go on bike rides with the family.

“I’ve always been encouraged by my parents to be a diligent person. I began Girl Scouts when I was 4 and graduated with my Gold Award at 18. Throughout those years, I have wanted to quit many times and during the process of eaning my Gold partially during a pandemic and one of the biggest struggles of my years. Joining Girl Scouts has been one of the biggest decisions of my life and having accomplished something with this much weight is the best feeling. I can’t thank my family, the Girl Scout program of North Carolina and my faith in God enough for encouraging and providing me the opportunity to earn this award. It is an honor and I am truly blessed.”

May/June 2021

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weekends@yadkinvalleymagazine.com

Salsbury Community Park and Spring's Arrival With the arrival of May so many reasons for celebrating the end of cold, overcast, dreary winter days, bring cheer and smiles. Bursting blooms, budding trees, and busy birds become the ambassadors of warmer weather in the Yadkin Valley. Sunnier, milder days beg for folks to trade winter clothes for lighter, brighter spring outfits. Winter-weary folks are ready to get outside, enjoy mild temperatures, stretch their legs, and shake off the winter blahs.

The Salisbury Community Park and Athletic Complex, located at 935 Hurley School Road, is certainly a place to celebrate a 2021 spring day. The park offers about a mile-long paved walking trail, a pond for fishing, two picnic areas situated on wooden decks with charcoal grills nearby, several individual picnic tables scattered around the park, and miles of bicycle/walking trails that loop back and forth through beautiful wooded areas. The park is also dogfriendly; however, pets must be on a lease. Responsible folks, those who know and love their fur babies, come with their own clean-up supplies and bottled water for a cool drink during a

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walk. There are several “potty deposit” stations stocked with recycled grocery bags situated around the paved track.

According to those who fish at the pond, it is well-stocked throughout the year. One good-humored fisherman quipped, “Yep, they keep lots of fish in the pond, but it doesn't mean they are biting.” When asked if he'd caught anything that day, he gave a belly laugh and reported, “Nope, but I've feed them a lot of bait!” Interestingly, there's a willow tree growing near the water's edge.

There are so many fishing floats caught in its branches at various times, holiday decorations come to mind.

A dedicated, friendly maintenance crew work constantly to keep the park neat, orderly and in good repair. A huge tractor-like machine is used to blow the bicycle and walking trails clear of leaves and debris. Because the park has rolling hills, flat fields and lots of small streams, water control is an ongoing job. The maintenance folks take pride in ensuring visitors enjoy a restful, relaxing and rejuvenating visit.

The park opens and closes according to the amount of available natural light

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WRITER/PHOTOGRAPHER Dwaine Phifer

throughout the year.

Hours: November—January, 8 am. to 5 pm; February—March, 8 am to 5 pm; May—July, 8 am to 8:30 pm. April, August—October, 8 am to 7:30 pm.

There is ample parking in two separate lots. The City of Salisbury, according to a posted message, is not responsible for accidents on the biking trails.

As with all public facilities’ weekends, and during sports events, lots of people frequent the park. Morning hours, however, offer park visitors a restful, beautiful setting in which to exercise, enjoy being outdoors, breathe lots of fresh air while social distancing and a chance to let go of stress. What better way to connect with life in a refreshing, mindful way?

The Salisbury Community Park is just one of many inviting, beautiful outdoor public spaces in the Yadkin Valley.

Find more Yadkin Valley outdoor recreation gems online and make Spring 2021 an extra special celebration.

Use yummy Yadkin Valley Magazine recipes to create a special picnic menu.

Mother Nature will be all dressed up and ready to greet you!

Wines waiting to be judged. The judges at work.

Amateur Wine Makers Event WRITER/PHOTOGRAPHER Jim Collins Did you know each year the Carolina Classic Fair (formally Dixie Classic Fair) in Winston-Salem, NC sponsors the Mid-Atlantic Southeastern Wine Competition that is open to all amateur wine makers and commercial wineries in North Carolina, Georgia, South Carolina, Tennessee, Virginia and West Virginia.

This wine competition is very informative to amateur wine makers in that they can see how their wines compare to other wines made by amateurs. Your wine can be made from a kit, concentrate or juice from the grapes. Each wine is judged by a panel of judges as to its appearance and color, aroma, bouquet, body, flavor, balance of (sugar, acid, tannin and alcohol), aftertaste and overall impression for that particular category. Double gold, gold, silver and bronze medals are awarded in each category and a rosette is awarded for best amateur wine. All of the wine entries will be on display during the Carolina Classic Fair in the Mechum House in the Yesterday Village.

So, all of you Amateur Wine Makers and future amateur wine makers get your wines bottled and enter them in this year’s Mid-Atlantic Southeastern Wine Competition that will be held on August 14 and 15, 2021. Wine entries will be accepted starting July 5 and the cutoff date for wine entries is July 30, 2021. Wine can be shipped or brought to the fair office. You must provide 2 bottles of wine for each entry and a $5 entry fee for each entry. For amateurs, each wine bottle must be labeled with the type of wine and the wine maker’s name.

Please contact Jim Collins, Wine Superintendent, by email wine@carolinaclassicfair.com or phone 336-655-3559 if you have any questions and/or for a list of the rules and regulations and an entry form.

Good luck and have fun making wine.

May/June 2021

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Paul J. Ciener Botanical Garden

Celebrates Our 10 Year Anniversary!

WRITER Adrienne Roethling, Director of Curation & Mission Delivery 2021 will be a milestone for Paul J. Ciener Botanical Garden. Fifteen years ago, Paul Ciener’s endowment purchased the seven acre property in the Historic District of Kernersville. Shortly after, the demolition of the old, abandoned Dairy Queen began, land was cleared and the barren lot became the hot topic of the decade. The next three years brought the advisory team, the master plan and the first staff for the garden. In 2011, we gained occupancy in the Carriage House or Welcome Center and officially April 9, 2011, our garden doors opened to the public.

In 10 short years, we are proud to share how much we’ve grown. Thousands of visitors have come to watch over of 20 individual displays come to life. Among those displays are the Pattern Garden, Tropical Garden, Xeric Screen, Ginkgo Screen, Kitchen Garden, Hillside Boulder Garden, the Japanese Garden Vignette and more. Over the last 10 years, the garden has offered classes, lectures, concerts, plant sales, blood drives, a Christmas light show and so much more. Garden staff and volunteer docents toured hundreds of school-aged groups and led them through the gardens to teach how plants adapt. While here, they sample vegetables grown in the kitchen garden, admire the pollinators and take home a seed kit. Adults alike share the same experience, sans the seed kit, but see the diversity of the displays and plant collections.

Plant Collections grew to over 4,000 different species of plants on permanent display, thousands of annuals and vegetables are grown seasonally and we continue to showcase the largest Tulip and Daffodil display in the triad. Every year

since the fall of 2008, Paul J. Ciener Botanical Garden receives a donation of bulbs from our good friends Brent and Becky Heath. The husband and wife team co-own Brent and Becky’s Bulbs, a retail nursery specializing in the sales of bulbs begun by Brent’s grandfather in 1900. Our Pattern Garden, a formal garden with paisley shaped beds edged in boxwoods interplanted with seasonal plants, gets planted with new bulbs every fall. About 25,500 bulbs will be on display this spring. Be sure to visit in April weekly to see what’s in bloom. We have early, mid and late season spring bulbs. Also, you can purchase what you see now by taking advantage of the Bloomin’ Bucks program with Brent and Becky’s Bulbs. We toasted the first blooming Tulips in April Bloomin’ Bucks is a fundraising program which supports non-profit organizations. Because PJCBG registered for the program, visitors can now come to the gardens, look at our displays and jot down their favorite bulb companions or combinations. At home, they can visit the website, www.bloominbucks.com or call Brent and Becky’s Bulbs and select Paul J. Ciener Botanical Garden to support and place their order. As a reward, 25% of their purchases will come back to the garden.

Despite the pandemic, our garden displays remain open daily, dawn to

Paul J. Ciener Botanical Garden, 215 South Main Street, Kernersville, NC 27284 Open Mon-Fri Dawn to dusk Free online newsletter available - cienerbotanicalgarden.org For more information or to schedule a tour: 336-996-7888 94

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dusk. Please follow the garden etiquette by remaining socially distant, carry out what you bring in, do not leave belongings unattended and leave your pets at home. Visit our website, www.cienerbotanicalgarden.org to plan your visit.

Because, without you, this garden would not exist. Your support, whether it’s a visit to the garden and sharing on social media or a yearly membership, allows us to showcase horticulture excellence.

With over 20 themes and thousands of plants on display, horticulture excellence is at every turn. The pandemic slowed down the installation of the “Dancing Cranes” sculpture and Rill Garden. It’s been a long two years, but the cranes are ready to be moved into their permanent home. Many thanks to those who supported this project prior to the pandemic and a few who jumped in at the end of the year. Additionally, 80” of rain, more than twice the amount in a typical year, has slowed this process. After 15 years of garden development, nearly five of the seven acres are on display.

If you haven’t seen us in a while, you are due for a visit!

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help keep your teeth happy with these tips WRITER Dr. Andrew Rivers Rinse out your mouth with mouthwash or at least water after every meal to help kill germs.

Using a hard bristled brush with an aggressive brushing techniques can cause irreversible damage to your teeth and surrounding tissue. Use a soft brush and avoid bearing down on your teeth and gums.

Dr. Andrew Rivers

Hard crunchy foods such as apples and carrots can help clean your teeth naturally.

Dental Tips are provided by: Dr. Andrew Rivers Rivers Family & Cosmetic Dentistry 118 Hospital St., Mocksville 336-751-6289 RiversFamilyDentistry.com

May/June 2021

95

Quarries are interesting places

Wendi and son Zack at Quarry Park.

WRITER & PHOTOGRAPHER Wendi Hartup Blue Stone Dive Resort Quarries are interesting places.

Typically they all begin the same...some form of material usually stone, rock, sand, gravel, or slate is mined. Since the 18th century humans have used drilling, blasting and large excavators to remove material. Before that it was a lot of hand digging with hammers, chisels or picks.

As the area gets deeper, there is a chance for the groundwater to invade. If the amount of water coming in from a spring is faster than the pumps can remove it, the quarry is often abandoned for another location. Many quarries then fill up and become lakes that are 50-100 feet deep. The groundwater inflow can keep the quarry water very cold even in late summer. Not all of them are great for human use depending on what was mined or what was left behind in the quarry. Often these quarries are donated to cities while others are privately owned.

According to NC Department of Environmental Quality, our State regulatory agency, there are 135 crushed stone quarries and 500 sand and gravel sites throughout the State; making up 85% of all mining operations. The 96

Mining Act of 1971 requires each mine applicant to maintain a bond to cover the estimated cost of reclamation. This way when the mine shuts down, NC taxpayers don't have to foot the bill.

Most quarries are providing materials for road construction including the base for asphalt paving. A typical residential subdivision requires about 300 tons of aggregate (crushed stone, sand and gravel) per home. One mile of typical 2lane asphalt road with aggregate base requires about 25,000 tons. That is a lot of material!

We have some local quarries that you can visit that have turned into lakes.

You may have heard of the publiclyowned Quarry Park in Winston-Salem.

It has some heavy equipment and cars at the bottom of the lake. Currently you can't get on or in the water. Waters are still rising and the City is still working on future phases of how to use it. There is a really great viewing platform, lots of green space for events and a connection to a greenway. I really enjoyed the fireworks there in 2019. The view of the water is beautiful and fireworks over the water is magical.

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Another quarry you may not have heard of is the Blue Stone Dive Resort in Thomasville. It is a private, 19.5 acre quarry lake that averages about 80 to 90 feet deep. This slate quarry stopped operation in 1961. The lake is fed by five springs and according to many dive sites the visibility gets even better at 25 feet down. The reception center has rental equipment for paddleboards, dive equipment, snorkeling and wetsuits along with a snack bar. Anyone 10 years old and over can snorkel in the snorkel area for $20 if you have your own equipment. To dive you have to have a current certification card or attend a class. They offer all kinds of classes during the day and some special dives at night. They host at least three special events during the year.

If you want to try scuba diving for the first time or with your kids, you have to go by the Blue Dolphin Dive Center in Winston-Salem first. Check the website for hours, https://www.bluedolphindiveshop.com/ There you'll fill out medical and release forms at the store. Your kids can do this too as long as they are older than

10 and in good health. Class is held on Sunday afternoons at 2p to 4p.

The cost is $40 and includes: instruction, entry fees, use of all rental gear (BCD, Regulator, Mask, Fins, Snorkel, Dive Boots) and the experience in the water.

In June and August this year they have plans for two summer camps for 12 to16 year olds. There will be a limit of 6 kids per session. Students will go from 9a to 3p daily for 4 days. Fee covers lunch, instruction, all the gear needed and a Junior Open Water certification.

Once you settle on what you need. Take the tram down to the water's edge. They have a bunk house, bathhouses with hot showers, classrooms and areas for grilling. There is a confined area for snorkelers but diving is what I'm interested in doing this summer. Underwater there are multiple platforms at varying depths and several sunken structures throughout the quarry. If you go to their website (bluestonediveresort.com), a map shows where several boats, airplanes, helicopters, old cars, a pipe tunnel and even toilets are ready for exploring underwater.

Seems like a perfect scavenger hunt underwater. The quarry has all kinds of freshwater life including: Bass, Bluegill, Bream, Catfish, Japanese Coy, Carp,and Painted turtles. You can also watch videos filmed by divers on their page too. Check it out or any other water feature as it gets warmer. We all need to get outside and enjoy nature as much as possible after being cooped up this winter.

Learn more about Blue Stone Dive Resort 3179 Cunningham Road, Thomasville, NC 27360 (336) 474­0674 or bluestonediveresort.com

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

Old Leroy Brown is

Back…

Scott Lewis

John is scared and Leroy’s friend Amos Moses is there, too!

Well, it’s that time of year when I head back to the great state of South Carolina to Santee Cooper. Winter is gone and the fish are going crazy and calling my name!

I had already been once when it was a little colder and we had a great time. I saw one guy catch a bass over 10 pounds and several over 6 and 8 pounds. The best I had was 5.3 pounds. We had a bucket full and a great time. I took one of my old buddies from the old Forsyth Tech days of many years ago. He and I regularly fished together on local lakes, but this was his first trip to the “Land of The Giants” with me.

He stated several times, “You go places I would never take my boat.” as we went into areas where you go over some sand bars and stumps only inches deep and if you miss your path of travel by just a foot or so, you can really be in a mess,

Leroy looked like he had been in a tussle with something as he had a big torn place in his shoulder but still was swimming around like he owned the place, and as far as we were concerned, he does!

We fished hard for two days without a bite. The water had been up and down due to winter storms and the water was still pretty cool on this visit, but we finally got a few. I had one bite so big when I set the hook, I knew I broke her shoulders, but she came off just near the boat and she was a big fish too, but she would go to see another day. another time. When the big fish strike. you never know the size until you get them in the boat. One day we were in an area that is nothing but stumps and lily pads as far as you can see and the water is just barely over the tops of these. I managed to get

either by landing on the sand bar or on top of a stump or tearing your motor up. The water is about two feet deep or less, but this is where “you know who lives,”,that’s right “Big Old Leroy Brown” the 12’ gator. I am so fascinated with this gator that I look forward to seeing him each trip. It’s just like being in the movie Jurassic Park.

The fog was rising over the lily pads and then there he was, lying on the bank. Twelve feet of prehistoric beast as wide as a sofa and jaws two feet long. My friend who reminds me of Jack Lemmon’s character “John Gustafason” on “Grumpy Old Men” said he had never seen such a place. Not only was Leroy there but his harem as well. John didn’t want anything to do with Old Leroy. Me neither after my escapade with him last year. He scared the stuffings out of me on that trip. Old

the boat on top of a stump and trying to get it off is a job.

We were on that stump a good 30 minutes bouncing and going in circles using a push pole and finally it slid off. If you have never experienced that, it’s quite the job getting a 2,800 pound boat off the stump. Naturally, “John” was none too happy, neither was I, so we took a break and floated around eating a pack of nabs. We packed the boat up and moved to another location. This time we caught a few, one 4 pounds and others in the 2 pound class. John had the experience of his life in Jurassic Park and got to see Leroy, but nothing like the next week.

I was back at Santee again! My fishing buddy and I were fishing an area well known for big fish and gators! As the morning sun was rising we heard this noise, almost sounded like a 1200 Harley Sportster revving up its engine. I asked my

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buddy, “What was that? Then there it was, a giant among giants, “Amos Moses.”. That gator had its head and tail out of the water just a bellowing and growling like nothing I had ever seen or heard before. “AMOS MOSES was a good 12 to 13’ long, a real monster. And he was letting everyone in the neighborhood know it, too! He was bowed in the middle with his head up and tail up shaking and vibrating making a show. It’s mating season so it’s time for the big boys to show their stuff.

He then began moving across the water in that same position making a real show. The most fascinating thing I had ever seen on the water. The wind started blowing really hard and the fish started biting! This day would come to be one of the best days I had ever had bass fishing in my life. My fishing buddy and I weighed in with 49 pounds in 10 fish. For bass fishing that is a great day anywhere you go. As for Leroy Brown and Amos Moses they are several miles apart but I wouldn’t want to bet against either one of them, as to who is the boss. As far as I am concerned, they both are.

Fishing season is here so get out there and enjoy yourself, stay safe. And remember, all of this is true, I ain’t lying this time!

When Scott isn't fishing, you will find him on the job with his business, Safety & Technical Solutions, Inc., developing safety programs and manuals, MSDS manuals, and assisting businesses in meeting OSHA and DOT requirements. Scott can be reached at: Scott@SafetyandTechnicalSolutions.com

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your pet’s

Good Health

The Importance of Flea & Tick Preventions WRITER Dr. Ashley Martin DVM, Yadkin Veterinary Hospital

Dr. Ashley Martin DVM, Yadkin Veterinary Hospital To learn more or to make an appointment with Yadkin Veterinary Hospital 5532 US Hwy 601 Yadkinville,NC 336-679-8832

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For my next article, I wanted to stick with the theme of monthly preventatives and go over the importance of monthly heartworm prevention. Just like flea and tick preventatives, I have found that some clients are hesitant to purchase heartworm preventatives for their dogs. There seems to be some misunderstanding about what these products do and about heartworm disease itself. Therefore, I would like to briefly explain what heartworm disease is as well as how monthly preventatives will help to keep your pet healthy.

Heartworm is a deadly disease that results in severe lung disease and heart failure, as well as damage to other vital organs. It is caused by a parasitic worm known as Dirofilaria immitis, which are spread to healthy dogs by mosquito bites after the mosquito has bitten another infected dog. At this stage the worms are immature, but once inside the dog they will mature into adults, mate, and produce offspring. These worms are often known as “heartworms” because the adult worms live in the heart, lungs, and major blood vessels of an infected dog. The symptoms of heartworm disease vary depending on how many worms are present, how long the dog has been infected, and the activity level of the dog. They will be much more noticeable if there is a heavy worm burden, if the dog has been infected for a while, and if the dog is very active. Symptoms of heartworm disease may start out as an occasional cough and eventually progress to a more persistent cough, lethargy, tiredness after mild activity, trouble breathing, and heart failure.

The worst form of heartworm disease, known as caval syndrome, happens when the blood flowing back to the heart is blocked by a large mass of worms. Emergency surgery is the only treatment option for caval syndrome, but many dogs will die anyway. Not all dogs with heartworm disease will develop caval syndrome, but they will all eventually die if left untreated. In addition, heartworm disease is unfortunately very expensive to treat because it requires multiple visits to the veterinarian, blood tests, x-rays, hospitalization, and a series of injections.

On a more positive note, heartworm disease can be easily prevented. There are multiple products that are FDA approved to prevent heartworm disease. Most of our clients use Interceptor or Trifexis. These products have other benefits beyond preventing heartworm disease. Interceptor is a monthly chew that helps to protect dogs and puppies from heartworm disease as well as adult hookworm, roundworm, tapeworm, and whipworm infections. Trifexis is a monthly tablet that not only protects against heartworm disease, but also kills fleas, prevents flea infestation, and treats and controls adult roundworm, hookworm, and whipworm infections. I recommend that all dogs be on monthly heartworm preventatives year-round starting at 8 weeks of age. All it takes is one mosquito bite to infect a dog with heartworm disease, so I recommend preventatives for indoor dogs as well since they could be bitten while let outside or if a mosquito makes it way indoors. Feel free to reach out to us if you have any questions about heartworm disease and/or a preventative plan for your pets!

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pet treats 1 1/2 cups oat flour 1 1/2 cups brown rice flour 1/4 cup carob powder (can NOT be substituted with chocolate) 1/2 cup chips (can NOT be substituted with chocolate) 1 egg 1/2 cup unsalted peanut butter 1 Tablespoon honey 2/3 cup water

MUDDY PAWS The only acceptable kind in the house!

Preheat oven to 375°F. Combine all ingredients except water Add water slowly.

Mix until a dough forms.

(You may not need water if you reach a good consistency first) Line cookie sheet with parchment paper.

Spoon out mixture; roll into 1-inch balls.

Place balls on sheet rather close together.

Bake 18 to 25 minutes or until golden brown.

Transfer; let cook completely on wire rack.

Store in an airtight container in refrigerator.

NOTES: These cookies will not rise or flatten. If you want a flatter cookie, press it down before baking.

Carob powder and carob chips are generally carried in all health food stores.

Honda of Winston-Salem

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

May/June 2021

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petpics@yadkinvalleymagazine.com Thank-you for sharing your pet photos!

Mary says, “This is my cat Bogey doing what he does best, just relaxing.”

Chrissy’s sweet baby girl, Ruby.

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Consignment clothing and bargain basement including furniture and household items

Shop on-line at cherrystreetfarmhouse.com Visit our farmhouse store Friday and Saturday 10-6 featuring our exclusive hometown mug mugs, mouse pads, measuring cups, men’s & ladies t­shirts, FREE copies of our current & back issues (336) 699­6332 • 413 Cherry Street, East Bend, NC 27018

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The official source and store for Yadkin Valley Magazine merchandise.

May/June 2021

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What IS That?

In the March-April Contest...

presents:

What IS That?

the item was a plug chewing tobacco POUCH.

Send in your quess and if you’re the first correct entry drawn from all the correct guesses, you’ll win $100 The next two correct entries drawn win a copy our One Last Sweet Bite Cookbook.

Enter by postcard, letter or email, be sure to include your:

name, PHYSICAL MAILING ADDRESS and guess.

Hint: growing up in the 40s & 50s you had one of these in your pocket or in your purse at all times.

And if you’d like, tell us about your

experiences using or collecting this item.

Entries must be received no later than 6/11/21, Winner will be drawn 6/12/21.

The winners will be notified by U.S. mail and announced in the July-August issue.

All entries become the property of Yadkin Valley Magazine.

Mail your guess to:

If your guess is the first correct entry drawn

WIN $10000

“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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It was so interesting to know there are so many folks out there who know the product Bull of the Woods Chewing Tobacco.

Interesting, too is that all three correct guesses drawn were women.

The item in the March/April issue of Yadkin Valley Magazine is a Bull of the Woods, (of course!) plug chewing tobacco POUCH. Fond memories of John’s daddy pulling a pouch out to get a plug of tobacco following dinner…it always smelled so good.

Jane Hartman of Clemmons was the first correct guess to win $100.

Both Lisa Casstevens of Boonville and Virginia H. Pardue of Thurmond will receive Yadkin Valley Magazine’s cookbook, One Last Sweet Bite.

May/June 2021

105

Collectibles

A couple of magazines ago we asked our readers to share their collections with us.

Ricky Jones was quick to respond. This man is a collector extraordinare who in this issue, tells us a bit about only one of his collections: His miniature whiskey bottle collection.

Ricky Jones with his two favorite bottles.

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Even though we print thousands of copies of Yadkin Valley Magazine, due to the popularity of the magazine, sometimes we can be a little hard to find.

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offer ends 12/30/21 (offer valid inside USA)

the sound of Home! ...a cherished

grandfather clock ______________________

One bottle set from Ricky’s collection.

“Many years ago my mother and father used to bring back airplane bottles when they went on trips. My first collectible gift was an airplane bottle from Delta Airlines from Detroit. Right now I have about 1,100 bottles displayed in multiple cabinets.

All the bottles are about 95% full!

I don't have a limited goal set on my collection; I can always find a space for more! My favorite bottles are my Pagoda and a bottle from Hitler's Bavarian Hideaway, (pictured to the left).

My largest bottle is once again a favorite bottle, the Pagoda and the smallest bottle is a copy of the world's smallest whiskey bottle in the Guinness Book of World Records.

I’m not familiar with any formal national organization that collects miniature whiskey bottles.

I still get bottles on ebay and from family and friends when they go on vacations and from auctions.

The bottles range in cost from $1.99 to $126.00.”

From a couple of collecting pack rats to another...tell us about your collection! You don’t have to know every detail about your items. It may be as simple as you just enjoy it and a friend gave you that first one.

Just email Barbara to let her know what you have: barbara@yadkinvalleymagazine.com and Thank-you for sharing!

a heirloom that will last a lifetime _______________________ authorized dealer:

Bulova Howard Miller Hermle Why should you buy your new Grandfather Clock from Oldtown Clock Shop & Repair?

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107

The Business Section Financial tips for the self-employed Being self-employed has some benefits: You get to choose your own hours, you don’t have to count “vacation days” and you’ll never worry about getting downsized. On the other hand, you’re truly on your own – there’s no employer-sponsored retirement plan and no benefits package. So, if you’ve recently started a business or become a “gig worker,” possibly due to the COVID-19 pandemic, what can you do to get on the road to financial security?

There are several steps you can take, including the following: Establish a budget. When you’re self-employed – and especially when you’re first starting out – you need to keep tight control over where your money is going. So, establish a budget and stick to it.

Open a retirement plan. As a self-employed individual, you can choose a retirement plan, such as a SEP-IRA, a SIMPLE-IRA or an “owner-only” 401(k). When your earnings are limited, you can contribute modest amounts to any of these plans, but when your income rises, you can boost your contributions. While these retirement plans have some things in common, including tax-deferred growth of earnings, they differ in other areas, such as contribution limits, and one plan may be more suitable for you than another, depending on whether you have employees. You may want to consult with a financial advisor to determine which plan is best for your needs.

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

Build an emergency fund. When you work for a business or other organization, your income is predictable – but that’s usually not the case when you’re self-employed. And when your earnings are uneven, you can be vulnerable to financial stress when you face an unexpected expense. To help protect yourself from these threats, try to gradually build an emergency fund containing a few months’ worth of living expenses, with the money kept in a liquid, low-risk account.

Pay down your debts. Some debts, such as loans to help your business, may be unavoidable – and even productive. But other debts, especially those that can’t be deducted from your taxes and carry a high interest rate, are far less useful, so you may want to set up a repayment plan. With your other expenses, you might not be able to whittle these debts down as fast you’d like, but, over time, your efforts can pay off.

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

Put money aside for taxes. Because no employer is withholding taxes from your paychecks, you will likely have to make quarterly estimated payments. Plus, you’re responsible for all your Social Security taxes, which, if you worked for someone else, would be split between you and your employer. To make sure you’ve got enough money available to pay your taxes, you might want to set up a special account – one that’s not used for any other purpose.

Get proper insurance. Depending on the nature of your work, you may or may not need some type of business insurance, but if you have a family, you should certainly consider the need for life insurance, and you may also want to consider disability insurance.

Self-employment can be quite fulfilling – and you’ll find it even more rewarding when you make the right financial moves.

This article was written by Edward Jones for use by your local Edward Jones financial advisor.

Edward Jones. Member SIPC. 108

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

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

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

Tammy H. Joyce, AAMS Financial Advisor

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

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

Tanner Joyce Financial Advisor

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

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

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

Andi Schnuck

Barry Revis

Mike Russell

Michael Warren

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

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

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

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

May/June 2021

109

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

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Our latest issue is just a click away! past magazines too

is looking for a Yadkin Valley Wine/Vineyard writer.

We’re expanding our wine, beer and related subjects coverage in our foods and weekends sections.

You’ll talk with & visit the regional wineries to get updates on new wine releases, write articles about the wineries and the people behind them, taking photos to accompany your articles.

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The first step is to email a resume or letter of interest to: barbara@yadkinvlleymagazine.com May/June 2021

111

Are You Sure God Is Real?

Closing Devotions WRITER Sandra Miller

112

It doesn’t matter how firmly you believe (or disbelieve) in something, if in the end it is wrong!

Many notorious atheist regard scientific facts to be more reliable than faith in religion. Sigmund Freud said, “Religion is the fulfillment of deep-seated wishes.”

Maybe so for human concocted religions. But from a true Christian perspective, it is the atheist who lives in delusion. It is believed that Charles Darwin, best known for his contribution to the theory of evolution, abandoned the idea of a Supreme Being and Creator after his ten-year-old daughter passed away. He wrote, “The mystery of the beginning of all things is insoluble by us; and I for one must be content to remain an Agnostic.” But is it fair to deny the existence of God because of our losses and sorrows here on earth? Unlike what some wish to think, there was nothing documented that Darwin ever changed his mind.

In his book “Reflections on the Existence of God” Richard Simmons III states, “Twenty-first century science does not have any indisputable evidence on how life began on earth.” According to Simmons, it seems many atheist change their minds about God on their deathbeds.

Nobel Prize-winning scientist Francis Crick, known for the molecular structure of DNA, acknowledges, “The origin of life appears to be almost a miracle.” After years of research, National Medal of Science winner, Alan Sandage, recognized God as “the explanation for the miracle of existence.”

For those with a Godless worldview, the origin of life seems inexplicable! World-renowned surgeon Dr. Ming Wang started out at Harvard with an atheistic worldview. But in his yearn for truth, he began to seriously question his beliefs. The complexity of the human eye is what stumped him. He is quoted as stating, “As a medical doctor and as a scientist, I can firmly attest to the fact it is impossible for natural selection to form the intricacies of the eye.” Over time he embraced Christianity.

Scientists agree that for the “Big Bang” theory to work every microscopic detail would have to had been fine-tuned. To me, just beholding nature and the beauty in the earth and sky are enough to conclude that the world and humankind were made by design. But some need more evidence. Some intellects choose “willful blindness” when it comes to things of God. They deduce faith in God as Creator and the Bible to be a mental weakness. Christians glean their evidence from the Bible.

Genesis’ explanation of creation is proof enough for those who are believers in Christ. But for others a scien-

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tific deduction seems necessary. They want to be able to lay out an explanation for the beginning of life like dissecting a frog in biology class. It can’t be done!

James Tour, professor of chemistry at Rice University confesses, “If you really study science, it will bring you closer to God!” The Bible tells us that triune God spoke the world into existence and formed man from the dust of the earth. And what about Jesus? The Word says, “God became flesh and dwelt among us” (John 1:14). You either accept that as truth or you don’t; there is no in between. From Adam to the prophets, to the miraculous conception, to the cross—we have creation’s story and God’s Divine plan for our redemption. He even paints a futuristic picture for us to ponder and maybe even argue about.

But on a personal note, I’d like to ask the skeptics this: If God isn’t real, who or what is this within me that yearns for my worship? Who hung the stars and holds the moon in place? Who whispers in my spirit’s ear when I’m tempted to do wrong? Who dries my tears when I’m awake at night praying for a wayward child? Who speaks peace to my soul when I can’t verbalize a prayer other than the sweet name of Jesus?

Who reminds me it’s only temporary when I watch someone I love lowered into the ground? And tell me why I consider my passing, when it comes, a promotion?

I’m by no means an intellectual person. I admire those who are. But all the scientific discoveries in the world can’t hold a candle to the peace that having an experiential relationship with God affords. I guess it “passes understanding!”

Sandra welcomes you to contact her if you need prayer for salvation.

You can also order her book “When Mountains Move” and music CDs at sandram4324@gmail.com. or 4324 Mt. Bethel Ch. Rd., East Bend, NC 27018. Phone: 336-699-3757

Gentry Family Funeral Service is a family owned and operated full service funeral home, that was established in 1994.

As a family-owned and operated establishment, we are committed to providing the very best in personal and professional service.

428 East Main St. East Bend, NC 27018 336-699-7111

4517 Little Mountain Rd. Jonesville, NC 28642 336-835-7111

5108 US Hwy 601 N. Yadkinville, NC 27055 336-679-7111 May/June 2021

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