May/June 2018
26
fix me tonite
recipes
An Honor Guard salute to Vets Your Child’s Ears what you should know
In the Garden a celebration of
God & Country
Free to Wander in cascading waters
Including Yadkin Valley Weekends
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May/June 2018
contents
36
95
74
home and family 82 Robert Earl Hughes 83 Boy Scout Flag Retirement Ceremony 83 Vets Memorial Day Recognition 84 A Yadkin Valley VFW Still Serves 98 Short Trips, Long Memories 102 Wilkes Heritage Museum Honors Veterans Exhibit 106 East Bend and its God & Country Celebration
all about PETS 110 Dr. Brock: Packing in the Smokies, Part 3 114 Caring for Baby Chicks 115 pet pics 115 off the book shelf: The Secret Lives of Dogs
Gardening 68 70 72 74 80
Stink Bug Invasion In the Garden Clematis Vines and More! Gourds Leasa’s Pond
Health & Wellness 86 What You Should Know About Your Child’s Ears 90 Preventing Childhood Injuries 92 Table Salt vs Fancy Salts 92 Memory Boosting Foods 100 Free to Wander... in cascading waters
HIGHEST PRICES PAID For Your Old Gold, Class Rings, Jewelry & Silver Coins
Van Hoy Jewelers 111 East Main Street, Elkin (336) 835-3600 Open Monday–Friday 10-5 Saturday 10-3 6
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Yadkin Valley
Weekends
Beginning on page 95 and throughout this issue, you’ll find a wealth of fun discoveries to fill your Yadkin Valley Weekends. Visit yadkinvalleyweekend.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.
in every issue...
8 Our Recipe Box 10 editor’s letter 16 beginnings 100 On the Cover 116 What Is That? 122 Business Section 126 Sandra’s closing devotion
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OUR RECIPE BOX...
foodsandflavors™ 22 Strawberries in the Spring 26 The Kitchen at 105 27 Everlasting Cast Iron 28 Dessert or Is It a Salad? 34 dessert tray: Almond Round Cookies 36 Yadkin County Business Kitchen 38 Cookbook Collector: Shiloh’s Favorites 42 Chef Jeff’s Simple Spring Vineigrettes 44 Ordering Wine in a Restaurant 46 Chef Catherine: Kale Yeah 48 Incredible Egg Salad 52 BBQ Styles of the South 58 Herb: Black Garlic 62 In Amanda’s Kitchen: Butter Pecan Pound Cake 64 one more sweet bite
21
Almond Round Cookies Apricot Delight Salad BBQ Sauces Barbara Lyon’s Salad Black Garlic/Dip Blueberry Cashew Salad Butter Pecan Pound Cake Buttermilk Salad Cashew Cookies Cinnamon/Applesauce Salad Cranberry/Pineapple Salad Curried Egg Salad Deviled Dragon Egg Bites Egg Salad BLT Cups Fiesta Corn Ginger Strawberry Bars Golden Glow Salad Kale/Almond Salad Kale/Veggie Breakfast Salad Marshmallow Cake Orange/Pineapple Salad Pineapple Cookies Sausage Stuffed Mushrooms 7-Up Salad Strawberry Cobbler Strawberry/Mint Lemonade
20 Best YV Cooks: Stuffed Mushrooms 21 Best YV Cooks: Cashew Cookies
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34 29 56 32 58 38 62 32 21 30 29 50 51 48 38 24 28 46 46 27 28 38 20 28 22 24
Estate Considerations Business Retirement Plans Individual Retirement Accounts Retirement Plan Rollovers and Consolidation Fixed Income Investments Education Savings Strategies Insurance When it comes to meeting your financial goals, you really only need to see one person. At Edward Jones, we strive to meet all your financial services while providing exceptional personalized service. Because we serve individual investors and business owners, all of our energy and resources are dedicated to helping you reach your long-term financial goals. That’s why we live and work in the community. We meet with you face to face to discuss the key steps to creating your financial strategy.
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Deanna S. Chilton Financial Advisor
Dale Draughn Financial Advisor
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Kody Easter Financial Advisor
Christopher L. Funk Financial Advisor
Tammy H. Joyce, AAMS Financial Advisor
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136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238 tammy.joyce@edwardjones.com
Tanner Joyce Financial Advisor
Aaron Misenheimer Financial Advisor
136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238 tanner.joyce@edwardjones.com
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Barry Revis Financial Advisor 1810 North Bridge Street, Suite 101 Elkin, NC 28621 336-835-1124 barry.revis@edwardjones.com
M ay -June 2 018
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just a note from
May and June have two is such a satisfying advenimportant family celebrature. They are among the tions in Mother’s and Fabest plants to grow in the ther’s days. I’m watching natural garden touting they my grown kids and their are notable for their multispouses teaming up to care ple uses for flavor, frafor their children, careers, grance and garden homes, friends and life in beautification. Herbs thrive general. Yes, it seemed inin average, well-drained stinctive when we had two soil and are seldom atchildren of our own and tacked by insects; some acCongratulations to our American Flag Kit winners for May-June, raised them together but tually repel insects. Your Glenda and Davis Wooten of East Bend. Of all the patriotic folks now I observe my grown local Farmers’ Markets will drawn out of the hat to win over the past couple of years, children and feel they are help you choose herbs you it was fun to deliver a flag to one of our neighbors! doing a miraculous job. use most in cooking and If you have children, you know that the those changes with recipes for congealed ones that are not readily available in 24/7 thing is more than realistic, it can salads, strawberries, egg salads, sweet stores: Dill, marjoram, mint, basil, rosebe totally exhausting as feeding, treat bites, Best Cooks, another yummy mary, chives, sage, summer savory, winbathing, thousands of diaper changes, pound cake, cookies to pack for picnics ter savory, tarragon and thyme. For schedule changes get to the point of and hiking and much more including the fragrance select: Lavender, lemon balm, being overwhelming. Then all of a sud- brand new Amish cookbook, Shiloh’s Fa- lemon verbena and scented geraniums. den, they grow up, pack up and head to vorites, from Shiloh General Store & It’s possible to grow herbs from seeds a grown up life in a new marriage and Bakery in Hamptonville. Mary has writ- but it’s easier and quicker for best results with new babies. Please don’t forget to ten a nostalgic and sentimental piece to start with small plants from the garcelebrate these two admirable holidays about her mom’s vintage kitchenware den center, nursery, Master Gardeners’ and let your grown kids know you ap- and shares a prized cake recipe—it’s plant sales or again, Farmers’ Marpreciate their “Good Job” with hugs, guaranteed to bring up memories of kets…every town has at least one. Many your own. It’s never too late to start people freeze herbs—parsley and chives kisses and accolades—they deserve it. cooking with cast iron…we have some especially. Talking about herbs, Laura Others we need to remember—our information on the benefits, care and use educates us on black garlic. heroes, our veterans. They were drafted, of cast iron. Marilyn delves into the volunteered, served—they responded to South’s BBQ sauces, wet and rubs...for Happiness starts with good health… the order of their country to give and natives and implants! from there it is a science to make happy they still give in their respective VFW happen. We welcome contributor It’s always sad to see our perky jon- Lauren Urrea as she explains the ins and units across the Yadkin Valley today. Memorial Day is a day never to forget quils and crocuses recuse themselves outs of your children’s earaches. Love a to give our vets their due. Boy Scout from the season; thankfully new flower salty diet? Some of us eagerly sip the Troop 699 does honor. See page 94 for growth will continue for months to green olive or pickle juice from the jar! a story on one VFW unit—an Honor come. The weather now allows us to get We have a bit of information for you on Guard unit, faithfully giving for their outside and try our hand creating a good memory foods. Summer and kid water feature…what a relaxing yard injuries are right around the corner—be comrades. view it can be. Yadkin Valley Magazine as prepared as you can be. Spring is transforming into summer guest writer Dwaine Phifer tells us all and our foodsandflavors’ feature reflects about gourds. Growing your own herbs Enjoy life until we see you next issue.
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Ya dk i n V al le y Magazine
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M ay -June 2 018
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17t h A NN UA L
Saturday, May 19 Elkin Municipal Park Elkin, NC •11am – 5pm
Publisher/Editor Barbara Krenzer Norman
Presenting Sponsor
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Yadkin Valley Magazine is a publication of Creekside Communications, Inc. 413 Cherry Street East Bend, NC 27018 336-699-2446 May-June 2018 Volume 18 Number 5
Contributing Writers Mary Bohlen, Robin Brock, D.V.M., John & Carrie Bryd, Colleen Church, Caroline Donalson, Jennifer Furr, Chef Jeff Harris, Wendi Hartup, Shannon Holden, Amanda Joyner, Jan Kelly, Phil Lane, Scott Lewis, Emily-Sarah Lineback, Carmen Long, Cindy Martin, Laura Mathis, Sandra Miller, Judy Mitchell, Dwaine Phifer, Chef Catherine Rabb, Adrienne Roethling, June Rollins, Lauren Urrea, Jessica Owens Wall, Marilyn Combs Wells.
Photographs & Photographers John & Barbara Norman, June Rollins, Jan Kelly, Cindy Martin, Carmen Long, Amanda Joyner, Paul J. Ciener Botanical Garden, Mitchell’s Greenhouse & Nursery, Mary Bohlen, Ryan Guthrie, Tray Norman.
Wine tasting tickets are $22 in advance $30 at the gate $20 Military at the gate $102 VIP Tickets go on sale March 15 at the Yadkin Valley Chamber Office 116 East Market Street in Elkin or Eventbrite.com
Test Kitchen Chef Amanda Joyner
For more information call: Yadkin Valley Chamber of Commerce 336-526-1111 and visit yvwf.com
To inquire about advertising in Yadkin Valley Magazine (336) 699-2446 john@yadkinvalleymagazine.com
Distribution Cindy & Wayne Martin, Tray Norman, Rebecca Cranfill, Ken Knight.
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M ay -June 2 018
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STORY IDEAS.
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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.
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June is Dairy Month! 14
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M ay -June 2 018
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Brighten The Corner… I guess you’ve found your call when you can’t imagine not doing it. For me, the call is painting. The focus and mediums have changed over the past almost 20 years, but the desire to visually express thoughts and feelings has remained constant. I’ve heard my husband say, “A call is when one person’s joy meets another person’s need.” I know the joy I feel when a viewer connects with one of my paintings. The circle is complete, the mission accomplished.
June Rollins
A business leader I admire recently stopped by John C. Campbell Folk School Craft Shop where I work and where my small oil paintings are for sale. He came by just to say, "Your paintings make me happy." His words gave me "affirmation fuel" to paint three hours, alla prima, 6 to 9pm that evening after an eight hour workday. The resulting work was, “Violet.”
beginning s
with June Rollins Visit June’s website www.junerollins.com
Violet, 5x7, Oil, ©JuneRollins. Painted in 3 hours, alla prima, Violet was created to bring a smile. Yesterday my manager and I were talking about current, disturbing local and global news events when she shared something her father used to tell her when everything around her seemed bleak... "Brighten the corner, where you are."
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Ya dk i n V al le y Magazine
These twelve paintings created in February range in size from 5x5, 5x7, 6x8 and 8x10. More information about them and newer works at www.junerollins.com
I like to think my small paintings are going out into the world brightening corners where they are. Each month my mission is to create 2 to 3 small works a week. At the end of a good month, there are 10 to 12 more paintings brought into the world, each one geared up to go out and brighten someone’s corner.
Like the affirming business leader and Mary's father, let's all do what we can to be corner brighteners. Spread that little light of yours.
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M ay -June 2 018
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Mailing Address: Yadkin Valley Magazine 413 Cherry Street East Bend, NC 27018 Editorial Offices Distribution/Receiving 413 Cherry Street, East Bend, NC 27018 Email Directory: Editor- Barbara Norman: barbara@yadkinvalleymagazine.com Advertising- John Norman: john@yadkinvalleymagazine.com E-mail Ad Copy To: advertising@yadkinvalleymagazine.com Weekends/Events Calendar: planner@yadkinvalleymagazine.com BEST Yadkin Valley COOKS: bestcooks@bestyadkinvalleymagazine.com Send your pet photos: petpics@yadkinvalleymagazine.com
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Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright © 2018. 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 are trademarks of Creekside Communications, Inc., 413 Cherry St., East Bend, North Carolina 27018. Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in the magazine. We assume no responsibility for changes in schedules, prices, hours or information. Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule. The contents of advertising and articles do not necessarily represent the views of the publisher.
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foodsandflavors™ “This recipe is perfect to present to guests when you want something that isn’t a dessert but still has lots of flavor, appeal and texture. Everyone seems to be watching their weight these days and this recipe is forgivable! And not terribly time consuming. When I grew up most women did not work outside the home and had time to be part of the church, the neighborhood and the school. They had coffee klatches and conversations about recipes…good ones and not so good ones…all kitchen tested by the ladies. From my mother’s recipe box, I have found some quick, yet unique, attractive little recipes like this one— a favorite guaranteed to please everyone in a single bite,” says contributor Donna Domiano.
Sausage Stuffed Mushrooms 1 1/2 pounds medium mushrooms 1/2 pound Italian sausage 1/2 cup shredded mozzarella cheese 1/4 cup seasoned bread crumbs Fresh parsley Remove mushroom stems and chop. Set aside. In skillet over medium heat, cook sausage until well browned. Remove with slotted spoon and drain meat on paper towels. Remove all but about 2 Tablespoons drippings from skillet. In hot drippings over medium heat, cook stems until tender, about 10 minutes; stir frequently. Remove skillet from heat and stir in sausage, cheese and crumbs. Fill caps with mixture. Place in 15 1/2x10 1/2-inch pan. Bake 15 minutes at 450°F. Garnish with parsley.
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Love our Coffee? You’ll love it even more when you buy in our stores and save! 3 lbs. for just $1999 that’s only $666 a lb. or 6 lbs. for just $3499 just $583 a lb. Now is the time for picnics and day trips when cookies make the best snack and Jared Pease has sent a recipe that is simple, nutritious and sure to delight. Jared is one of four kids and spent hours in Boy Scouts. He helped his mother make these easy to pack and carry cookies many times for campouts and hiking so making them for his own kids now is as easy as pie.
Cashew Cookies...Makes 3 1/2 dozen. 1/2 cup butter 1 cup brown sugar 1 whole egg 1/2 teaspoon vanilla flavoring 2 cups sifted flour
3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sour cream 1 3/4 cups lightly chopped cashew nuts
Cream butter and sugar. Beat in egg and vanilla. Sift together flour, baking powder, baking soda and salt. Add to mixture. Beat in sour cream. Fold in nuts. Drop by spoonfuls onto UNgreased cookie sheet. Bake at 375°F for 10 minutes. Note: Want even sweeter? Add a frosting: 1/2 cup butter, 3 Tablespoons whole milk, 1/4 teaspoon vanilla, 2 cups powdered sugar. Brown butter lightly. Remove from heat; add milk, vanilla, powdered sugar. Beat smooth; ice cooled cookies.
Join our Best Cooks by sharing one of your favorite recipes. It can be an original, an old family favorite or a dish you’ve tweaked to make your own. Email your entry to: bestcooks@yadkinvalleymagazine.com or mail to: Best Yadkin Valley Cooks, 413 Cherry Street, East Bend, NC 27018 ya d ki n va l l e y ma gazi n e.co m
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See You Soon! M ay -June 2 018
21
Strawberries in the Spring When the spring season rolls around, strawberries are the first fruit to ripen. All ages would agree readily there is nothing like a springtime, freshly ripened strawberry treat. The harvest season has a short window so go ahead and stock up in advance on the ingredients for your favorite strawberry recipes and be prepared to impress! Traditional strawberry recipes as well as some not so typical recipes are surely the most reliably pleasing to the folks you cook for. Not technically classified as a berry by botanists, the strawberry is a member of the rose family! Keep in mind, this is a very delicate fruit so do not wash strawberries until you are ready to use them. When you refrigerate them, store on an uncrowded tray and loosely cover them with a paper towel. If you plan to freeze whole berries, freeze them on a cookie sheet, not touching and THEN once frozen, store in an airtight container or baggie.
Open
May 1st thru October 13
1141 Tennessee St. Yadkinville
Located o US 601 North behind Yadkinville Town Park and Papa Johns Pizza
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Ya dk i n V al le y Magazine
Strawberry Cobbler 1/2 cup sugar, plus 2 Tablespoons, reserved 1 Tablespoon cornstarch 1/2 cup water 1 Tablespoon lemon juice 1 pound strawberries, green tops removed 2 Tablespoons butter diced 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 Tablespoons melted butter 1/2 cup heavy whipping cream Vanilla ice cream Preheat oven to 400°F. Grease a 9x9inch glass baking dish. Combine sugar, cornstarch and water in a small saucepan. While stirring constantly, bring to a boil over medium heat. Cook until thickened. Add strawberries into saucepan; stir to coat. Pour strawberries into glass baking dish; sprinkle butter pieces evenly. In a small bowl, sift flour, baking powder and salt together. Add melted butter and cream. Mix to combine. NOTE: Mixture should be fairly soft. Spoon flour mixture evenly over berries. Bake in oven for 25 to 30 minutes. Best when served warm along with vanilla ice cream! yad kin valley ma gaz ine.com
Yadkin Valley General Store–your Pennsylvania Dutch Bulk Food Store Try our very own Homemade
Pimento Cheese
...it packs a bite! Customer Tested & Approved
ide them into We buy in bulk and div u can take smaller quantities, so yo s and still advantage of lower price highest-quality purchase the freshest, ingredients.
al Store has great Yadkin Valley Gener gourmet crackers specialty cheeses and ious Yadkin Valley to go with your delic wine purchase. ty of snacks, We have a great varie s, gourmet including sesame stick old-fashion pretzels, trail mixes, h more. candy and much, muc
Offering a great selection of: Raw Sugar Wheat Bran Spelt Flour Quinoa Steel-Cut Oats Buckwheat Flour Oat Bran Millet Whole Wheat Pastas
d with so many Our shelves are fille rd-to-find baking choices of spices, ha mixes, snacks ingredients, muffin y. and old-fashion cand Mixes We carry Mrs. Wages ing! for fool-proof cann
We stock Granny Roselli’s Original Italian Dressing & Spaghetti Sauce!
Special Prices on our DAILY SAMPLE ITEMS Enjoy a Taste Test and Save! Birthday, anniversary, special occasion… We’ll be happy to prepare and decorate a gift basket for you!
Your complete
Pennsylvania Dutch Bulk Food Store,
Yadkin Valley General Store
302 East Main St.,
Historic Elkin At the intersection of Main St. and Standard St.,
(336) 835-1426 Open Mon–Sat, 9am–6pm
www.yvgeneralstore.com
We accept EBT and all major credit cards.
The Place Where Great Cooking Begins! Featuring: C.C. Dolch Bakery Gluten-Free All Purpose Flour
Strawberry/Mint Lemonade In a small pot, combine sugar and water. Bring sugar and water mixture to a boil over medium-high heat. Add mint, lemon juice and strawberries. Remove from heat; let cool. Place in refrigerator until ready to use. To serve, strain out the mint leaves and strawberries. In a large serving container, mix sugar and water mixture with club soda. Add ice. Garnish with strawberries, mint sprigs and/or lemon slices if desired.
Strawberry/Mint Lemonade 1 1/12 cups sugar 3 cups water 1/2 cup fresh mint leaves, loosely packed 1 cup fresh lemon juice, about 8 lemons 2 cups fresh strawberries, chopped 1 liter club soda Ice
NEW THIS YEAR! Organic Strawberries 24
Ya dk i n V al le y Magazine
Strawberry/Ginger Bars 2 1/2 cups all-purpose flour, divided 1 1/2 cups sugar, divided 1/2 cup cold butter 2/3 cup butter, softened 1 egg 1/4 cup light corn syrup 1/4 teaspoon vanilla 2/3 cup half-and-half 3 cups halved strawberries 2 Tablespoons honey 1 teaspoon grated fresh ginger Preheat oven to 350°F. Line a 13x9x2inch baking pan with parchment paper. Bring paper over the edges of the pan. Crust: In a medium bowl, combine 1 1/2 cups flour and 1/4 cup sugar. Use a pastry blender or your fingers to cut or rub in cold butter until mixture resembles fine crumbs. Press into the bottom of the prepared baking pan. In large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in remaining 1 1/4 cups sugar. Beat in egg, corn syrup and vanilla extract until just combined. Alternately add remaining 1 cup flour and half-and-half beating on low speed after each addition until just combined. NOTE: Batter may appear slightly curdled. Spread batter over crust. Bake about 30 minutes or until center is just set. Cool in pan on a wire rack. Using the edges of the paper, lift the uncut bars out of the pan. Cut into bars. In a small bowl, combine strawberries, honey and ginger; toss gently to coat. Spoon over bars before serving. yad kin valley ma gaz ine.com
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Visit our Jonesville store at 1821 Hwy 67, just off I-77 at Exit 82 • 336-835-1220 Store Hours: Friday & Saturday 10am to 5pm or by appointment when available
The Kitchen at 105 Mary Bohlen
WRITER & PHOTOS
Mary Bohlen
Our family always refers to my parents’ house as 105 because that was their house number forever. My father built the house in 1951. He paid as he went and did much of the work himself. From those early years until we finally
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had to sell our childhood home nothing changed. When the children and grandchildren visited, one of the gathering places was always the kitchen and dining room. Moma’s kitchen was the real deal—small by today’s standards, but she had a system that worked perfectly for her. You could go blind folded into that kitchen and find the same things in the same place every time. The utensil drawer was filled with vintage stock. Nothing in this kitchen electrical but the toaster, clock and light switch. At some point they did purchase an electric coffee pot and hand held mixer. I was fortunate to be able to keep some of the items from Moma’s kitchen. She was a frugal woman and hardly ever threw anything away. When I was little we saved brown paper bags from the grocery store. Big bags were for trash and smaller ones for lunch bags. After the groceries were put away one of my chores was to neatly fold the bags and put them in the drawer next to the stove. Sandwiches or a slice of pie was wrapped up in wax paper for school lunches. We had no plastic containers, or zip lock bags or even paper towels. My sister and I washed and dried dishes and swept the floor. Home sewn aprons hung on the hook at the hall doorway and the broom leaned against the wall at the back door. The large school room
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size black clock was mounted to the wall over the Frigidaire. It had a second hand on it that was the perfect timer. Moma’s collection that passed to me included a Bromco grater, egg beater, dough blender, potato masher, nut chopper, measuring bowl and spatular, loose leaf tea strainer, copper colored aluminum spoon rest, coffee pot, assortment of cooking utensils and cookie cutters, ice tea tumblers, Tupperware—Millionaire Line bowls for cereal or left overs, oven pan and a large cook pot. If it was “plastic” is was called Tupperware. Moma used most of these items regularly and if not, they still stayed in the drawer or cabinet—for years and that is why I have them and I am keeping them. They hold a sentiment that may not mean much to anyone but for me—they represent a signature of my mother’s work. Items in the picture have not been tinkered with or polished. They are as they were in our kitchen, worn for the wear. One day my daughter will collect them and will treasure them just as I have because they came from the Kitchen at 105. One particular cooking treasure was kept in the small “recipe drawer” in the dining room buffet. Moma probably received her copy of the Rumford Cookbook as a wedding gift and as long as I can remember the red hard-bound book stayed in that one spot. The Rumford Complete Cookbook was a standard cooking guide for many women in the 30s and 40s and was referred to often in my youth. It contains a recipe for Marshmallow Cake and frosting, my all time favorite cake. Marshmallows give the icing a unique texture and flavor. After the cake sets a day or two, we seem to enjoy it even more. One July day in 1958, Moma baked a birthday cake for my little sister using this recipe. I can still see her dressing the cake as if it was a story book picture. What a delicious smell with white fluffy frosting covering the cake in swirls adorned with seven pink candles. I thought it was the greatest birthday cake ever and I still do!
Marshmallow Cake
1/2 cup butter 1 cup sugar 2 eggs 1 cup milk 2 1/2 cups flour 3 level teaspoons Rumford Baking Powder 1/2 level teaspoon salt 1 teaspoon vanilla extract Beat the butter and sugar to a cream; add the yolks of the eggs well beaten, the milk and then the flour, salt and baking powder sifted together twice. Next, put in the vanilla extract and beat the cake well; then fold in gently the whites of the eggs whipped stiff. Bake in a two layer-cake pans about twenty minutes, and put together with Marshmallow Filling.
Marshmallow Filling and Frosting 1 cup sugar 1 egg white 1/4 cup water 1/2 teaspoon vanilla extract 1 cup quartered marshmallows
Boil the sugar and water to the soft ball stage (238°F.) Pour over the stiffly beaten egg white, beating while pouring. Add the vanilla and beat until almost thick enough to spread, then add the marshmallows and beat a moment longer. From the Rumford Complete Cookbook originally published in 1908. ya d ki n va l l e y ma gazi n e.co m
Everlasting
Cast Iron
Cast iron cookware has never really gone out of favor but it is enjoying a strong comeback with young millennials and other foodies adopting a back-to-basics approach in the kitchen. As we look over time, we can remember cast iron skillets as a staple in most kitchens. Purchasing cast iron is an investment that will last for your lifetime and still work well for the next generation if cared for properly. It’s also cheaper than most of what else is on the market AND it’s versatile. You can make just about anything in it, from delicate appetizers to hearty dinners and even apple pie. Cast iron is heavy, durable, cooks evenly and can be used on the stovetop or in the oven. Some studies indicate cast iron can impart digestible iron—a mineral many of us need more of—into certain foods. Their natural non-stick surface is created by years of seasoning from fats and oils. Care for cast iron by wiping them clean after each use, using a salt scrub or boiling water as necessary. Don’t use detergent or soak in water or wash in the dishwasher which would destroy the seasoning of the metal. Don’t cook acidic foods in a cast iron pot until it has been well seasoned. After cleaning, coat the pan with a thin layer of oil to prevent rust on the pan and maintain the seasoned finish. Seasoning helps avoid rust and stuck on food in cast iron. This technique layers fat and grease into the microscopic pockets of air that exist in the iron. The following method applied occasionally will help to maintain a well-seasoned skillet or pot. Rub the cast iron with cooking oil, shortening or lard. Coat the pan evenly using a towel to wipe away the excess oil.Place the pan upside down in the oven Put a cookie sheet under it to catch ant drips. Heat the pan at 450°F for 30 minutes. Turn the oven off and let the pan cook in the oven. After the skillet cools completely, repeat the same process beginning with coating it in oil. Preseasoned cast iron is available. Cooks can use the product right out of the box. It is suggested to occasionally season your cast iron for continued maintenance.
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foodsandflavors~™ Carmen Long America’s Favorite
Dessert or is it a
Salad? WRITER & PHOTOS
Carmen Long
Family and Consumer Agent N.C. Cooperative Extension Surry & Alleghany county centers.
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Gelatin has been used as a dessert for centuries. Initially gelatin was enjoyed primarily by the wealthy due to the extremely time-consuming process to prepare. Cow or pig hooves were boiled in a large pot for several hours. The liquid would be strained through a flannel bag and the bones discarded. The liquid was then left out for a day, to settle. After skimming the fat off the top, flavoring was added resulting in a gelatin dessert. No wondered these sweet treats were reserved for special occasions. In the early 1900s, inexpensive, commercially made gelatin became available and “America’s Favorite Dessert” was born. Jell-O has an interesting history. The first powdered gelatin was flavorless and not very successful. The patent was sold to a couple who had a cough syrup business. Their medicine business wasn’t very successful either, but they had mastered making the medicine taste better with fruit flavored syrups. By combining their experience with syrups with the powdered gelatin, Jell-O was created. The original flavors were strawberry, raspberry, lemon, and orange. Lime didn’t appear until the early 1930s. Marketing the new product was key and a 1904 advertisement in “Ladies Home Journal” magazine was the turning point for Jell-O’s success. Jell-O allowed homemakers during the depression to stretch their ingredients as far as possible. Hostesses could produce impressive looking dishes for their guests even though there were shortages of ingredients. It doesn’t take many fruits or vegetables added to the gelatin make a tasty treat. Gelatin salads and desserts have become family favorites for many of us. Modifications can be made in many recipes to utilize reduced sugar and lower fat products, producing a recipe with fewer calories. Easy to make ahead, gelatin salads and desserts are perfect for busy days when you want to open the refrigerator and pull out ready to eat food. One of my favorite Jell-O recipes is 7-Up Salad. This lemon-lime creation can be used as a salad or dessert. My husband’s favorite is his grandmother’s traditional Orange Pineapple Salad which uses cottage cheese and mandarin oranges. Our children seem to like more of the strawberry or raspberry flavored dishes: Cranberry Pineapple Salad, Cinnamon Applesauce and Strawberry Buttermilk Salad. Think back to some of your family favorite gelatin recipes or make up your own and incorporate those cool creations into your warm weather menus. yad kin valley ma gaz ine.com
Linda Hall
National Educator
We’re a participating shop...
is coming to Sewingly Yours! Choose your day Friday, June 1st Saturday, June 2
Linda Hall
Linda will show you how to do patterns like these during the hands-on session.
Both days include a Morning Session Trunk Show. The Afternoon Session offers hands-on work with Linda teaching techniques for using Westalee Rulers on domestic machines.
Call for details and to reserve your place. Space is Limited!
We Offer Training on all our machines
Ask About our Interest FREE Financing* *Check our web site or visit in store to see the very latest Special Financing offers.
Starting June 21st come by the shop to receive your FREE 2018 pattern Row by Row Kits available too!
SPECIAL PRICING NOW ON GENTLY USED MACHINES! As customers trade in on a new Husqvarna or Baby Lock machine or trade up to one with more features... either way, our inventory of slightly used machines is now at its best ever. Check our web site at sewinglyyours.net to get the most up-to-date store info on classes, financing and machine specials!
1329 Lewisville-Clemmons Road Lewisville (336) 766-8271 sewinglyyours.NET Follow us on Instagram.com/SewinglyYours email: sewinglyyours@triad.twcbc.com Monday – Friday 10-5 • Saturday 10-3 be sure to sign up for our email news at sewinglyyours.net
In house service department with repairs and service on all makes and models—even commercial machines!
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M ay -June 2 018
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Cinnamon Applesauce 1 cup water 1/8 cup red hots 1 (3-ounce) box strawberry or cherry gelatin 2 cups unsweetened applesauce Stir red hots into water in a microwave safe glass bowl. Heat in microwave until candies are melted. Add gelatin and stir until dissolved. Stir in applesauce until blended. Refrigerate until set.
7-Up Salad 6 ounces of 1/3 less fat cream cheese 1 (20-ounce) can crushed pineapple in own juice 2 cups 7-Up soft drink (can use diet) 1 (3-ounce) box lemon gelatin 1 (3-ounce) box lime gelatin Allow cream cheese to soften in a mixing bowl. Drain pineapple. Blend cream cheese with a hand mixer. Add Âź cup pineapple juice and whip until fluffy. Stir in the crushed pineapple. Add enough water to the remaining juice to make 2 cups. Bring to boil and pour over gelatin. Stir until dissolved. Add cream cheese and pineapple mixture to gelatin. Stir until well mixed. Add 7-Up and stir until blended. Chill until firm.
Golden Glow Salad 1 (3-ounce) box orange gelatin 1 cup hot water 1 Tablespoon vinegar 1/4 teaspoon salt 1 cup crushed pineapple (drained) 1 cup canned pineapple juice (can add water if needed to equal 1 cup) 1 cup grated raw carrots 1/3 cup pecans finely chopped (optional) Dissolve gelatin in hot water. Add pineapple juice, vinegar and salt. Chill until slightly thickened. Add pineapple, carrots and nuts. Pour into a dish or gelatin mold. Chill until firm.
Orange Pineapple Salad 1 (6-ounce) box of orange gelatin 1 (20-ounce) can crushed pineapple in own juice (drained) 1 (11-ounce) can Mandarin oranges 1 (12-ounce) container of low-fat cottage cheese 1 (8-ounce) container of whipped topping, thawed Drain pineapple and oranges. Sprinkle gelatin over fruit and stir gently until dissolved. Fold in cottage cheese and whipped topping. Store in refrigerator. 30
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Golden Glow Salad yad kin valley ma gaz ine.com
Cranberry Pineapple Salad 1 (20-ounce) can crushed pineapple in own juice 2 (3-ounce) boxes of raspberry gelatin 1 (16-ounce) can whole cranberry sauce 2/3 cup walnut pieces 1 apple, chopped Drain pineapple, reserving juice. Add enough water to juice to equal 2 ½ cups. Put water/juice in saucepan and bring to boil. Add gelatin and stir until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apple. Pour into bowl or rectangular container. Chill until firm.
Apricot Delight shared by Barbara Lyon 2 (3-ounce) boxes of apricot gelatin 2 cups hot water 2 cups cold water 1 (20-ounce) can pineapple chunks in own juice, (drained–save juice for topping) 2 bananas, sliced 2 cups miniature marshmallows Topping ½ cup pineapple juice ¾ cup sugar 2 Tablespoons flour 1 beaten egg 1 (8-ounce) reduced fat cream cheese 1 (8-ounce) whipped topping, thawed Coconut to sprinkle over top. Dissolve gelatin in hot water. Stir well. Add cold water. Mix pineapple chunks, bananas and marshmallows together in a large bowl. Stir in gelatin. Mix well. Pour into a 9x13-inch baking dish and refrigerate until set. In a sauce pan, stir flour into sugar. Add pineapple juice and beaten egg. Cook until thick. Add cream cheese while mixture is still hot. Beat until well blended. Cool. Add container of whipped topping to mixture. Spread over gelatin. Sprinkle with coconut. Refrigerate.
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Buttermilk Salad 1 (20-ounce) can crushed pineapple, canned in pineapple juice 1 large (6-ounce) package Jell-O® (Flavor of your choice. My family likes strawberry) 2 cups fat-free buttermilk 1 (8-ounce) container Lite Cool Whip® thawed ½ cup chopped pecans, optional 1 cup fresh or frozen sliced fruit, optional Bring pineapple and juice to slow boil. Add Jell-O®. Mix well and cool. Add rest of the ingredients and stir. Put into 9x13-inch pan or glass dish. Refrigerate until set. Makes 16 servings. This recipe is one Peggy Tim, retired Cooperative Extension nutrition program assistant for Healthy Families, shared 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. A great way to add a little more dairy to your diet as we celebrate June Dairy Month.
Barbara Lyon’s Congealed Salad 1 (8-ounce) can crushed pineapple in own juice 1 (3-ounce) box sugar-free gelatin (any flavor) 4 ounces reduced fat cream cheese ½ cup powdered sugar 1 (8-ounce) container whipped topping, thawed
Put crushed pineapple (do not drain) in a small sauce pan. Bring to a boil. Stir in gelatin until completely dissolved. Let cool. In a large bowl, beat together the cream cheese and powdered sugar. Blend in whipped topping. Pour in gelatin mixture and stir until well blended. Pour into a gelatin mold or bowl and refrigerate.
Long Arm Quilting Services
What’s in Store: Fabric & Notions • Sewing & Quilting Classes • Alterations Quilting & Embroidery Services • Quilts For Sale • Custom Painted–Barn Quilts & Bird Houses We’re a participating shop for both: Mid Carolina 9th Annual Shop Hop! June 16th-June 23rd
starts June 21st come by for a free pattern, kits available
When life gives you scraps–make a quilt! 32
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1930 Reproduction Fabrics Fabrics for Quilts of Valor and Wounded Warrior Quilts 108” Backing Fabrics - wide enough for a whole quilt!
New Large Shipment of Quilt Books & Patterns Coordinating Fabrics to go with Fabric Panels
Text or Call 336-902-0999 email: sewblessedquiltworks1@gmail.com www.sewblessedquiltworks.com
Open Monday-Saturday 10-6 • Closed Sunday & Wednesday
201 Sparta Road, Suite A • North Wilkesboro 336-818-0852 yad kin valley ma gaz ine.com
Proudly Serving the Dental Needs of Children & Adults!
Dr. Andrew Rivers, wife Katie, son Nolan and daughter Nora
336-751-6289
www.RiversFamilyDentistry.com
Whitening • Tooth Colored Fillings • Crown & Bridges Extractions • Implant Restorations • Dentures Accepting most major insurances
118 Hospital St.
Mocksville
Offering Discounts for Seniors
Special Gifts for Mom, Dad & the Graduate
Polka Dots
104 Elm Street across from the Courthouse Don’t Miss our Clearance Room! ya d ki n va l l e y ma gazi n e.co m
Yadkinville (336) 677-6510
Free Gift Wrap • Gift Certificates Tuesday-Friday 11-4 Saturday 10-2
M ay -June 2 018
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dessert tray this time...with almonds
Almond Round Cookies from Jan Kelly Almond Rounds are a delicious, delicately sweet, shortbread type cookie that is sure to please even the pickiest eater. An easy to carry take-along, these cookies are the perfect solution to the "what can I bring?" dilemma! For eye appeal as well as a richer flavor, melt dark chocolate chips in a zip lock bag (not completely sealed); massage the bag to completely mix chips, cut a small hole in a corner of the bag and pipe onto the top of cookies in a design. This is a finishing touch that children would enjoy doing.
These cookies are appealing not only because of their flavor and texture, but also because the dough can be prepared ahead of time and frozen until ready to bake. This is particularly helpful when planning several dessert items for a buffet or party. These easy cookies are a great spring treat that will be a hit with all ages.
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ALMOND ROUNDS 1 cup butter, softened 1 cup sugar 5 egg yolks ½ cup finely ground, almonds 1 teaspoon almond extract 3 cups flour ½ teaspoon baking powder ¼ teaspoon salt ½ cup dark chocolate chips, optional
In a large bowl beat together butter and sugar at high speed until light and fluffy. Add egg yolks, almonds and almond extract; beat to mix. Combine flour, baking powder and salt in a small bowl. Gradually add flour mixture and beat on low speed until combined. Place half of cookie dough on waxed paper or parchment paper and shape dough into 1x15-inch roll; repeat with remaining dough. Wrap in freezer wrap and freeze until ready to bake. Slice cookies into 1/4-inch slices and place on cookie sheet. Bake in preheated 350°F oven for 12 to 15 minutes or until lightly browned. Allow cookies to cool completely. If desired melt chocolate and drizzle on top of cookies. Yield: about 36 cookies. yad kin valley ma gaz ine.com
Colleen Church and Steve Potts
New Yadkin County Business Development Kitchen WRITER Colleen Church, NC Cooperative Extension Yadkin County has something new and exciting for farmers and aspiring food entrepreneurs in the Yadkin Valley. The Yadkin County Business Development Kitchen is licensed and available for rental use to assist individuals who wish to establish a food related business. These facilities are often called incubator kitchens as they allow someone turn a favorite recipe or idea into a salable product or new business venture. In North Carolina, food products to be sold must be processed in an approved, licensed facility. This is to protect the consumer from unsafe and unfit products. Different organizations at the county, state and federal level are responsible for inspecting and licensing 36
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different types of facilities. Items considered low risk products, such as baked goods, candies, spices and dried mixes, could legally be produced in an inspected and approved home kitchen. All high risk products must be produced in a non-home based commercial facility, such as an incubator kitchen. Incubator facilities provide not only equipment, but also a safe and sanitary environment to process a food product. The Yadkin County Business Development Kitchen has new commercial grade equipment including a mixer, food processor, hood/range, convection ovens, grill, griddle, warmers, coolers, deep fryer, dishwasher, ice machine, blender and meat slicer. Rental prices
start at $24 per hour with discounts available for food trucks, farmers, members, local residents and rentals exceeding 49 hours. The Business Development Kitchen is located in the Yadkin County Agricultural and Educational Building at 2051 Agricultural Way in Yadkinville. Use the upper level entrances to access the agricultural offices, banquet facility and incubator kitchen. For more information on the kitchen, contact Steve Potts at 336-849-7739. For general questions on starting a food business, contact your local North Carolina Cooperative Extension center to get started. yad kin valley ma gaz ine.com
With our buffet & full kitchen we’re a great place with private rooms for reunions, parties & meetings. Call for reservations!
Enjoy our all-you-care-to eat
Buffet
11:00 to 2:00 pm 25 5:00 to 9:00 pm * buffet includes Tea or Coffee just $7 * Tuesday Night Breakfast Buffet 5:00 to 9:00 pm ** buffet includes Tea or Coffee just $825 ** Thursday Pasta/Pizza/Italian Buffet 5:00 to 9:00 pm *** Friday Southern Style Favorites Buffet *** includes buffet just $825 * Saturday Breakfast Buffet 7:00 to 11:00 am Delicious Breakfast 5:00 to 9:00 pm ** Saturday Southern Style Favorites Buffet made-to-order 7 days a week! *** Sunday Lunch Buffet 11:00 am to 2:00 pm
* Monday-Friday Lunch Buffet
Pete and Lee look forward to your visit.
Or order from our Full Menu!
Mon-Sat 5am-9pm • Sunday 7am-2pm
7844 Highway 67 West, East Bend (336) 699-4293
• Low prices & fast, friendly service • Large vitamin selection • Most insurance & Medicaid accepted •Durable medical equipment • NEW Emu Extra Strength Pain Relief • FREE blood pressure check
Owners Daniel Marshall, RPh Tammy Marshall, RN
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3719 Reynolda Road • Winston-Salem 336-922-1990 (F) 922-1970 www.MEDICAP.COM FREE Delivery in local area • DRIVE-THRU WINDOW ya d ki n va l l e y ma gazi n e.co m
Life insurance is issued by Nationwide Insurance Company or Nationwide Life and Annuity Insurance Company, Columbus,Ohio. Nationwide, Nationwide is on your side and the Nationwide N and Eagle are servicemarks of Nationwide Mutual Insurance Company, © 2013, 2014 Nationwide LAMZ188AO.1(12/14)
M ay -June 2 018
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foodsandflavors~™ cookbook collector with Caroline Donalson The long anticipated arrival of Shiloh General Store & Bakery’s inaugural cookbook has happened. Shiloh’s Favor’ites began under the direction of Brenda Graber, store owner Phil Graber’s daughter. The project took nearly five years. “The cookbook brought the community together; it was an effort everyone shared,” says Brenda. Shiloh’s Favorites is a pretty cookbook with off-white pages filled with brown lettering of almost 200 recipes from the Amish community. “I chose mostly a green and brown color theme,” Brenda added. Smattered through the pages are quotes of scripture and motivation, humor and poetry. "You can definitely recognize this is an Amish cookbook with our section on canning and freezing,” says Brenda. The first section is a collection of Shiloh Bakery’s recipes. Check out the large quantities …a pecan pie recipe calling for 38 eggs and 6 cups of brown sugar! To order your own copy for $11.99, contact: Brenda Graber, 5520 Saint Paul Church Road, Hamptonville, NC 27020 or better yet stop by Shiloh General Store & Bakery next door to St. Paul’s Church. The store phone number is 336-468-4789. Hours are: Tuesday-Friday 9-5 and Saturday 9-4. www.shilohgeneralstorenc.com
Fiesta Corn
Pineapple Cookies
Blueberry Cashew Salad
1/2 pound of bacon, fried & crumbled 5 cups corn 1 medium red bell pepper, chopped 1 (8-ounce) box of cream cheese 1/2 cup half and half 4 ounces chopped green chilies 2 teaspoons sugar 1 teaspoon black pepper 1/4 teaspoon salt, or to taste
1 cup granulated sugar 1 cup brown sugar 1 cup softened butter 1 cup crushed pineapple, drained 1 Tablespoon pineapple flavoring 2 eggs 4 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt
1 cup shredded Swiss cheese 1 cup fresh blueberries 1 cup unsalted cashews 1 head (10-ounces) Romaine lettuce
Fry bacon; remove from pan; (reserve drippings to use for another time). Add corn and peppers; beat on high for 5 minutes or until peppers are tender. Stir in remaining ingredients; bring to a boil. Simmer for approximately 10 minutes and enjoy!
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Cream sugars and butter. Add pineapple and flavoring. Gradually beat in remaining ingredients. Drop on a cookie sheet. Bake at 350°F for approximately 15 to 20 minutes. Frost if desired. Note: If dough is too thick, flatten cookie drop and don’t bake as long. If too thin, gradually add some more flour to your liking.
In a large bowl, mix cheese, berries, cashews and lettuce. Just before serving, pour dressing over salad. Dressing 1/3 cup white vinegar 1/4 cup sugar 1 Tablespoon chopped onions 2 teaspoons poppy seeds 1/2 teaspoon salt 1 cup oil Dash of Worcestershire sauce Whisk ingredients together and it’s done.
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An update on the Recipes and Remembrances Cookbook (Quaker Gap Community). Due to the quick "Sell Out" of the initial order another 200 were ordered and are now available. The initial order "Sold Out" in about 30 days. There were many requests for more than were available.
These may be purchased for $10.00 (tax deductible) from the following Members or Local Businesses: Joyce Sizemore, Quaker Gap Area, (336)994-9342 Jill Snyder, Quaker Gap Area, (336)408-7671 Melinda Turner, Cove Haircutters, Walnut Cove, (336)591-7134 Lewis Carroll, Carroll Signs & Adv., King, (336)983-3415 Hughes Gentry, Gentry's Store, King, (336)983-9400
Whispers & Wings 237 E. Main St., Yadkinville, NC 336-677-1202 whisp-wings@yadtel.net 10-6 Monday-Friday, 10-3 Saturday Like us on Facebook!
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“...Be silent to hear the whispers of God”
Mother’s Day, Graduation and Father’s Day are just around the corner, and so are we! Think outside the BIG BOX STORES! Avoid the crowds and clamor while saving money and time. How? By shopping locally with Whispers & Wings! Christian products, handmade items, jewelry, new & consigned ladies' clothing, purses, baby items
Monogramming & Embroidery Available
Bring in this ad and with purchase receive a SURPRISE! M ay -June 2 018
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It’s Spring at the Shops on
10th Street North Wilkesboro
Antiques • Crafts • Artwork Gift Baskets • Home Decor
WILKES COUNTRY CORNER 302 10th Street • Corner of 10th & C North Wilkesboro 336.990.0296
Grandma’s Fruitcakes
featuring
Monday - Saturday 10 to 5 appts available call (cell) 336.902.1233
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Molly, hospitality co-ordinator, always greets you with a smile!
participating shop Mid Carolina 9th Annual Shop Hop! June 16th-June 23rd
Huge Selection of Fabrics Ms. Allie our Longarm Quilter
starts 6/21st come by for a free pattern, kits available
Fabric, Thread, Buttons, Quilting Supplies, Classes
303 10th Street North Wilkesboro, North Carolina
336-818-0940
gloria-sews.com
www.facebook.com/gloriasews gloriasews.etsy.com
Mon Tues Thurs Fri 10-5:30 Sat 10-1
The Pink Pair is a one-of-a kind boutique in historic Downtown North Wilkesboro. Owner Beth Bond, also a professional Interior Designer, hand selects all items with a passion for color, style and fun! The latest trends in apparel, accessories and home decor.
Come visit our happy shop... the joy is contagious. 309 10th Street, North Wilkesboro, NC 28659 336.818.2221 the pinkpair@gmail.com
locally owned by
Beth Bond & Sebastian ya d ki n va l l e y ma gazi n e.co m
www.thepinkpair.com
Tues.-Friday 11:00-5:30 Sat 11:30-3:30
Apparel • Accessories • Home M ay -June 2 018
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foodsandflavors~™ Chef Jeff’s Helpful Hints With blossoms in bloom and warmer weather on the horizon, spring has finally sprung. When I think of springtime’s bounty, a crisp, fresh salad is always at the top of my list. While this salad always has an abundance of leafy greens and local produce, its true heart comes from the accompanying vinaigrette. Here are some helpful hints so that you can start making your own vinaigrettes at home and create gourmet salads for yourself.
WRITER
Choose your base: Bases for vinaigrettes add the initial flavor and are made up of an acidic component. These are typically vinegars or citrus. When choosing your base, consider that the intensity of the acidity will determine how much oil is needed. Vinegars range from 4 to 7% acidity, and more acidic vinegars need more oil or fat to balance them out. Start out with a 1 to 3 acid base to oil ratio, and adjust to personal preference. Some great bases to choose from include: Apple cider vinegar, rice vinegar, champagne vinegar, balsamic vinegar, red wine vinegar, and lemon/lime juice.
Chef Jeff Harris
Admissions Classroom Presenter-Culinary Johnson & Wales University
Simple Spring Vinaigrettes
Fats add flavor: Fats and oils are the second component for any delicious vinaigrette. When choosing your fat, consider the flavor profile you are looking for. Vegetable oil provides mild flavor and will let your vegetables shine in the limelight. Olive oil will add peppery undertones while sesame oil adds a deep and complex robustness. Bacon grease will add a rich smoky aroma, but coconut oil can add some tropical notes instead. Don’t be afraid to experiment to find which combinations work for you. Seasoning and Sweeteners: Finding balance in your vinaigrette is one the trickiest step to achieve. Salts and sugars are your tools to even the scale. Kosher salt can help to round out the cutting acidity from your vinegar. Sweeteners, on the other hand, will help cut through the sharpness. While sugar might be the most convenient (it is found in every pantry), consider some of your other sweetening options as well. Molasses, honey, agave and maple syrup are all great options because they add the desired sweetness without contributing towards a grainy texture. Herbs and Spices: Adding fresh herbs or dried spices gives you an endless opportunity for flavor combinations. Thyme, rosemary, tarragon, dill, basil or cilantro can be great additions. Finely chop your herbs and add them at the end to preserve their delicate flavors. Spices such as black pepper, cumin, coriander, cardamom or fennel seed are some options. Consider toasting your spices first to really bring out their aromas. Emulsifiers add longevity: Emulsifying your vinaigrette will help it hold together and last longer. Some great emulsifiers include Dijon mustard, roasted garlic or eggs. If you decide to opt for eggs, use a soft boiled egg, or pasteurized egg yolk to cut back the risk of salmonella. Mix Carefully: When mixing your dressing, first combine your base, seasoning, sweeteners and emulsifier. Next, slowly blend in your fat with a steady stream. Be extremely careful not to add the fat too fast, or your dressing will break. Keep your ingredients chilled to lower the chance of breaking the emulsification. Finish by whisking in your herbs and spices and season to taste.
Like to learn about a career in culinary arts? Contact: Johnson & Wales University Charlotte Campus Tours: Monday-Friday (9am & 1pm) For More Information: 980-598-1100 or 1-866-598-2427 www.jwu.edu • mail to: clt@admissions.jwu.edu 42
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541 West Pine Street, Mount Airy, NC 336-755-2340 millcreekgeneralstore.com Monday-Saturday 9:30am-6pm • Sunday: Closed ya d ki n va l l e y ma gazi n e.co m
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foodsandflavors ~™ Yadkin Valley Wines Ordering Wine
at your Favorite Restaurant WRITERS
John & Carrie Byrd
In the last issue of Yadkin Valley Magazine, we covered the Five S’s of wine tasting etiquette. Nowhere is that more practiced than when you go to a nice restaurant and select a wine to accompany your meal. For most, this is a daunting task. But it won’t be if you utilize the following suggestions. WINE SELECTION The first order of business when visiting a restaurant is to ask for the wine list. The list will be categorized by house wines, white wines, red wines, and dessert or portstyle wines. There will probably be some sparkling selections as well. Next, determine your budget. Ordering wine in a restaurant can be expensive, as there is as much as a 200% markup on pricing. This is not the time to be trying something new. Rule of thumb: Go with what you know. Generally speaking, there is a higher markup on “budget” wines than with higher-end wines.
John & Carrie Byrd
pulled or Stelvin enclosure being twisted off. This is to ensure that your wine has not been tampered with prior to being delivered to your table. If the bottle is not opened in front of you, you can (and should) send it back. The server will pour a small taste (2 ounces) of the wine for the person who ordered the wine for the table. The person who ordered the wine for the table will now proceed with the Five S’s of wine tasting.
WINE PAIRING It is also important to make sure your wine will pair well with your meal. The general rule is that lighter-bodied wines like Pinot Grigio and Sauvignon Blanc pair well with lighter fare, such as salads or fish dishes. Heavier-bodied wines pair with heavier foods, such as steak or a Bolognese sauce dishes. Many restaurants will have suggested pairings on the menu or you can ask the front house manager for ideas. WINE SERVING ETIQUETTE Now that your food and wine have been selected, we enter proper wine serving etiquette: Your server will bring your bottle of wine to the table. They should present the bottle and label to the person who ordered the wine. Make sure the bottle that is presented is the bottle ordered. In other words, check the vintage year and varietal. The wine server should open the bottle in your presence whether it is a cork being 44
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If the wine is tasted and deemed to have faults (what we call a corked bottle), they will present themselves during the tasting and the bottle should be sent back. You should then order a different wine in its place. If the wine is deemed acceptable, the server will then pour the wine to the ladies at the table first, followed by the men and lastly, the person who ordered the wine. Special note: We have found it very beneficial to taste wines that are the house wines and the wines that are offered by the glass on the wine list. Most restaurants will allow you to sample before ordering a full bottle and many are quite good. Now its time to visit your favorite restaurant and order some wine with confidence! yad kin valley ma gaz ine.com
Come join us... May 12 Mothers’ Celebration Wine Tour While this tour is not quite on Mother’s Day we take time to celebrate all Mothers this month with a wine tour that starts at Westbend Vineyards where it all began, pioneers of the Yadkin Valley. Lunch will be at Westbend, fingers crossed that they will have their new restaurant open by then. Next stop is Flinthill Vineyards to taste wine and do a vineyard tour. Last stop, we visit the beautiful Stony Knoll Vineyards with a winery tour and tasting. Westbend, Flinthill, Stony Knoll
June 9 Fathers’ Celebration Wine Tour Round up those Dads for a special and unique tour he will never forget. This tour focus is on what Dads like— Wine, Beer and Whiskey. Round Peak is our first stop for a Wine or Beer tasting—their choice and a winery tour. Lunch will be at Westbend with tasting of yes, wine or beer and a vineyard tour. Last stop is Old Nicks Distillery for a Bourbon tasting—just a nightcap for the day. Round Peak, Westbend, Old Nicks Distillery To book your tour or learn more: John or Carrie Byrd Yadkin Valley Wine Tours yadkinwinetours.com 336-408-3394
Virtue Dental Care
Welcomes Mary Katherine Taylor Dr. Taylor is from Boonville, NC and attended Starmount High School. Her interest in dentistry began at an early age as she became involved in volunteering at dental clinics. Following high school graduation, she attended Wake Forest University where she played volleyball and received a degree in biology. She received her dental degree from UNC Chapel Hill School of Dentistry in May, 2016. It was her desire to serve others locally that brought her back to Winston Salem, where she has been practicing for the last two years. Now, joining Dr. Virtue and his staff, she could not be more excited to be back even closer to home in her own community!
Dr. Mary Katherine Taylor
As a dentist, Dr. Taylor is passionate about education and prevention. She works diligently to give her patients the tools to take care of and maintain their teeth for a long, healthy life. She wants her patients to feel confident and proud of their smile and to feel confident and comfortable at their dental visits. Her favorite thing about dentistry is the relationship she has the opportunity to build with each patient. Boonville is currently home to Dr. Taylor and her dog Finn, living only a few minutes from her family. Outside of work, she enjoys volunteering her dental services both locally and abroad, combining her love for travel with her passion to serve others. Most recently, Dr. Taylor spent time volunteering and exploring in Peru. In her free time, she enjoys pursuing further learning through continuing education courses, hiking, playing volleyball, and spending time with her friends and family. We are expanding our hours to include Friday appointments, so please join us soon. We can’t wait to welcome you to our dental family. Visit us online at Virtuedental.com, also on Facebook. Call today and book your appointment at 336-679-2034.
301 East Lee Avenue Yadkinville, NC 336.679.2034 www.dentalvirtue.com ya d ki n va l l e y ma gazi n e.co m
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foodsandflavors ~™ Chef Catherine Rabb
WRITER Catherine Rabb Senior Instructor College of Culinary Arts Johnson & Wales University 801 West Trade Street Charlotte, NC 28202 980-598-1450 catherine.rabb@jwu.edu
Kale Yeah
I’ve been reading a lot about how leafy greens are super good for you. Spinach, mustard greens, and especially kale. Kale is kind of my nemesis. I know I should like it. But I don’t. Like really don’t. I can do kale chips, but frankly anything slathered with olive oil and salt and baked till crispy is going to be good. I know the farmer’s markets will be awash in kale in early spring. I really, really wanted to learn to love kale-so I’ve found a couple of ways to eat kale that I not only like, but love. I think I did it. Here are two recipes one for breakfast, one for dinner, that make kale not only palatable, but crave-able and delicious! How about kale for breakfast? Recently one of the more popular items on the menu at my restaurant is a breakfast salad…and it’s pretty darn good. In a large skillet heat up some olive oil, and when hot, sauté some diced onions or shallots, and a bit of bacon. Add a bunch of veggies. I use broccoli, carrots, beets, yellow squash, zucchini, mushrooms, and a big pile of kale. Sauté over high heat, and add some spinach, diced tomatoes, and a little wine. Plate this big pile of sauted vegetables, sprinkle some good parmesan cheese and a drizzle of balsamic vinegar and top with two sunny side up eggs. IT’s
amazing...the eggs kind of make a dressing and the vegetables give a healthy crunch. Utterly delicious, and you can adjust the dish to make it “yours.” I was giving a ride to a co-worker with a broken ankle to work for a couple of weeks. Of course, the conversation naturally turned to food, and when I expressed my issues with kale, my friend Ashley turned me on to this salad her brother makes. And since, I have turned everyone I meet and my whole restaurant onto this amazing salad. Here is the trick: You put the kale in a big baggie—get a real head of kale, wash and dry it, then chiffonade (or very thinly slice it). Add fresh lemon juice and salt, and close the baggie. Put it in the refrigerator overnight. Ashley says, “Turn it over like you are fluffing a pillow.” The next day, add some toasted slivered almonds, some slivered carrots, and a bit of olive oil to offset the acidic lemon juice. So hey, don’t know what magic happens overnight, but the lemon and salt softens the kale, and the next day the salad is utterly addictive. Add a protein (seared tuna is awesome, as is grilled chicken). The best part? Do a couple of baggies—keeps like a dream, and you can have an amazing salad a couple of nights in a row!
Like to learn about a career in culinary arts? Contact: Johnson & Wales University Charlotte Campus Tours: Monday-Friday (9am & 1pm) For More Information: 980-598-1100 or 1-866-598-2427 www.jwu.edu • mail to: clt@admissions.jwu.edu 46
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just wait till taste our fresh strawberry fudge M ay -June 2 018
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foodsandflavors~™ Jan Kelly Every year the North Carolina Egg Association in Raleigh has a recipe competition.This year the challenge was an Egg Salad Recipe Contest and here are the top three winners...
Egg Salad BLT Cups First Place Winner: Genna Preston
Jan Kelly NC Egg Association
Incredible! Egg Salad
1 dozen eggs 1 package Wonton Wrappers 1 ¼ cups mayonnaise (I use Hellman’s) 1 (12-ounce) package bacon 2 Tablespoons yellow mustard 1 ¼ teaspoons Cajun seasoning (optional) Salt and pepper to taste 1 large tomato 1 small bunch of chives (I use the already cut packaged organic) 1 teaspoon paprika Preheat your oven to 350°F. Place your eggs into a large pot. Fill the pot with just enough water to fully cover the eggs. Cover with lid; wait for water to boil. Let the water boil for 7 minutes; remove from heat. Let the eggs sit for 4 minutes. Place bacon on a flat baking sheet; cook on 350°F for 17 to 20 minutes, or until crisp; drain fat and let bacon rest on a paper towel. While your eggs are cooking, prepare your wonton cups. You will need muffin/cupcake tins; big or small will work; big ones yield 12 servings. Line the tins with wonton wrappers. Use two wrappers per cup, laying them on top one another creating a star shape. Be sure to push them down, to ensure the wrapper is secured into the cup shape. Cook the cups in the oven for 8 to 10 minutes (a nice golden-brown color). Peel and clean your eggs. Use a food processor to cut down on time or use a potato masher to break down the eggs. Be sure to not process or mash too much, a few chunks is good for texture. Next, add mayonnaise, mustard, Cajun seasoning, black pepper and salt. If you are using a food processor, be sure to blend these by hand, so the egg salad doesn’t become over blended. Allow the egg salad to chill in the refrigerator for at least 30 minutes before serving. While the egg salad is chilling, cut chives into long thin strips; place them in a bowl of cold water. Remove seeds from the tomato; dice into small pieces. At this point, your bacon has cooled, crumble or chop it into small pieces.
Egg Salad BLT Cups 48
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How to Assemble: The best thing about this recipe is it can be made in advance and assembled the day you want to serve it! The filling and wonton cups will hold for a few days. Fill the wonton cups with two heaping spoonsful of egg salad. Sprinkle a little paprika on top. Next sprinkle some bacon bits and tomatoes. Finish the cup with a few chive ribbons. If you cut the chives extremely thin and put them in cold water, they curl up like a ribbon. Yields 12 servings. (You caught me, there’s no lettuce in my BLT, but the chive looks the part). EAT and enjoy!!! yad kin valley ma gaz ine.com
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Rough and Finished Lumber & Building Supplies family owned • serving since 1947
Yadkin Lumber Company, Inc.
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Curried Egg Salad in Puff Pastry Shells Second Place Winner: Lisa Brescia
8 boiled eggs, cooled and peeled 4 slices bacon, fried crisp and broken into bits 24 mini-puff pastry shells 1 teaspoon Dijon mustard ½ cup mayonnaise 1 clove garlic, roasted 1 teaspoon curry powder 1/8 teaspoon dried tarragon ¼ teaspoon honey ½ stalk celery, finely diced ¼ red bell pepper, seeded and finely diced Salt and pepper to taste 1 to 2 Tablespoons fresh chives Garnish: Small handful of cut chives and bacon finely chopped Hard-boil the eggs. Fry the bacon. Warm mini-puff pastry shells in oven as directed on the box. In a bowl, combine Dijon mustard, mayonnaise, roasted garlic, curry powder, dried tarragon, honey, celery and red pepper. Season mixture with salt and pepper to taste. Mash up boiled eggs in another bowl. Pour Dijon mustard mixture over the egg mixture and mix well. Take puff pastry shells out of the oven and let cool to room temperature. Spoon the egg mixture into the cooled pastry shells. Garnish with fresh chives and bacon. yad kin valley ma gaz ine.com
Deviled Dragon Egg Bites Third Place Winner: Ashlee Taylor 12 eggs, hard boiled 1 1/2 cups soy sauce ½ cup mayonnaise 1 teaspoon dry ground mustard 1 teaspoon white vinegar ¼ teaspoon salt ½ teaspoon ground black pepper Sriracha sauce Chives cut into 1-inch sections Rice crackers or prebaked mini-fillo dough shells Crack shells of hard boiled eggs with the back of a spoon. Crack them, but do not peel them completely. Soak the cracked eggs in soy sauce for 12 or more hours in a spill proof container. Peel the eggs. Cut in half lengthwise. Scoop out egg yolks into a small bowl. Mix egg yolks with mayonnaise, mustard, vinegar, salt and pepper. Roughly chop the empty egg whites. Gently fold together the egg yolk mixture and the egg whites. Place a dollop onto rice crackers or prebaked mini-fillo dough shells. Drizzle Sriracha sauce across the appetizers and top with a piece of chive or two. Serve chilled. Makes 24 to 30 bites.
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foodsandflavors ~™ Marilyn C. Wells
WRITER
Marilyn C. Wells
Retired Family and Consumer Agent N.C. Cooperative Extension, Yadkin & Davie county centers America’s love for the slow cooking tender meat started not long after the first settlers arrived. Pigs were brought to the Americas by the Spanish explorers and soon became feral as well as plentiful. One of the most widely used meats for barbecue is the pig. The origins of American barbecue date back to colonial times and was first recorded in 1697. In 1769, George Washington mentions attending a “barbicue” in Alexandria, VA. The core region for barbecue is the southeastern region of the United States even though other states have developed their own specialty. Barbecue lovers relish the flavor of the slow cooked meat prepared with the smoke of wood and the tenderness that comes from the lengthy cooking time. In choosing meat for BBQ, go for the tougher cuts so the low level heat can tenderize the meat. If you are grilling, choose high quality cuts, so the high heat will lock in the juices and keep it tender. The four major styles of barbecue are Carolina with pulled pork and Memphis, Tennessee with their rack of ribs, both of these representing the oldest barbecue styles. Then there is Kansas City, Missouri with “burnt ends” and chopped 52
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Barbecue Styles of the South brisket from Texas both from beef as well as pork. Each style has a unique type of sauce and use different types of wood to provide a variety of flavors. Barbecue grew up in the South where cooks learned slow roasting over fire pits made tough cuts of meat very tender. This slow cooking over wood leaves a red line just under the surface as the meat reacts with the smoke and gives the smoky taste essential to tasty barbecue. Let’s start with the regional style of barbeque closest to our heart, the Carolina style. Barbeque in the Carolinas is cooked with fruit woods for flavor. Fruit woods such as apple, pear, cherry or maple give a milder, sweeter taste to the meat. Eastern N.C. barbecue is normally made from the whole hog where all parts of the pig are mixed together. The thin sauce is added at the table and made of vinegar and spices with mainly cayenne pepper. Western N.C. barbecue is made from the pork shoulder, and uses a vinegar based sauce that includes the addition of tomato. This style is more like the Lexington style. In adjoining S.C., you will find both pulled and chopped barbecue with the coastal areas sauce similar to the Eastern N.C. style. The Foothills like a light tomato based
sauce and the Western counties favor a heavy tomato sauce. The Central part of S.C. favors a “Carolina Gold” sauce made with mustard. Memphis barbecue is known for wood-smoked, pulled pork and ribs “wet” or “dry.” Wet means the ribs are doused in sauce throughout the cooking process and dry refers to the spices rubbed into the meat before cooking. The sweet, heat and tangy, sauce is served on the side and added by the diner. The sauce has been described as a cross between the Carolina and Texas sauces with lots of flavor. This town is known for the creation of barbecue on a variety of sides such as spaghetti, tacos and pizza. Memphis hosts the World Championship Barbecue Cooking Contest each May. Ribs in Kansas City are covered with a sweet sticky sauce. Burnt ends are a specialty originating in Kansas City and made from the point of the beef brisket. In the early days, the dish was slightly overcooked and removed before the brisket was served. The pit masters would cube it up and add to beans to serve. Burnt ends soon caught on and the juicy morsels are served as a dish or eaten in a sandwich. If you are preparing burnt ends, rub and yad kin valley ma gaz ine.com
May & June are filled with Great Grilling Times like Father’s Day, Memorial Day
...and everyday! We offer all kinds of supplies for the picnic! Grilling for two, or grilling for the company, picnic or church supper.
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smoke the entire brisket, allowing the meat to rest and cool, then cut off the point and cook it longer by itself with the addition of extra sauce. The point contains a higher fat content than the flat of the brisket and the additional cooking time allows the fat content to break down and tenderize the meat. Kansas City style barbecue sauce is a tomato based, sweet to tangy flavor, with a medium to thick consistency. This style set the standard for defining the first commercial barbecue sauce. Texas is cattle country so get ready for a beef brisket slow cooked over mesquite which gives a unique flavor. West Texas chooses a direct heat cooking over mesquite and a variety of meats including goat and mutton as well as beef.
In the Central Texas, you find German and Czech influence with sausages and meats ordered by the pound. East Texas mainly chops their barbecue using both pork and beef. Almost all of Texas is cooked dry without sauce but with a generous rub applied. When there is a sauce it is tomato based similar to Kansas City sauce, but it is generally thinner and spicier. The Texas tasty, hot sauce stands out with the addition of Worchestershire sauce and sometimes molasses, as well as spicy elements such as hot sauce and jalapeno or chili peppers. Good Southern barbecue varies throughout the South but it is unique in its slow cooked, tender, tasty, goodness. Barbecue can be prepared at home without expensive commercial smokers or
NORTH CAROLINA PULLED PORK BARBECUE Score the pork skin with a sharp knife in a crisscross pattern making 1 inch diamonds. Cut only through the skin and fat. Pat meat dry and rub with 1 Tablespoon of salt and 1 Tablespoon pepper. Let stand at room temperature one hour before grilling. Prepare the grill for indirect-heat cooking over low heat. When coals have cooled to around 300°F, rack some coals to either side of the grill making two mounds with a flat center. Put a disposable aluminum pan on the bottom rack of grill and fill halfway with water. Add new charcoal or wood over the two mounds of coals and place
WESTERN N.C. BARBECUE SAUCE
1 cup ketchup 1 cup packed brown sugar ½ cup lemon juice 3 Tablespoons butter ¼ cup minced onion 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce Combine all ingredients in a saucepan, bring to a boil, simmer for 25 to 30 minutes. After cooling, refrigerate for up to several days.
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high end equipment. You can cook in homemade pits, store bought smokers or even kettle type charcoal grill. Wood, charcoal or even gas with water soaked wood chips can produce the smoke flavor. Keep in mind, any wood will work but fruit woods such as apple, peach, pear, apricot, cherry or grapevine will give a mild flavor. Hickory or oak can sometimes overpower the flavor of the meat but may be used. Try a variety of rubs and sauces included in the following recipes for a taste of our regional favorites. Serve with sides that complement the meat because the barbecue is the star of the show!
the grill rack on the grill. Oil the grill rack and place the pork, skin side up, on the rack above the roasting pan. Grill the pork, basting meat with sauce and turning over every 30 minutes. Temperature should remain around 250 to 275°F. Add two handfuls of coals every 30 minutes. Cook until a thermometer inserted into the center of the meat reads 190°F and the meat is fork-tender. This will take around 7 to 8 hours for a pork shoulder. Transfer the pork to a cutting board and let it rest until cool enough to handle. Shred the pork using two forks. Serve with your choice of the following sauces.
CENTRAL S.C. SAUCE
1 cup prepared mustard ½ cup granulated sugar ¼ cup packed brown sugar ¾ cup cider vinegar ¼ cup water 2 Tablespoons chili powder 2 teaspoons black pepper ½ teaspoon cayenne pepper ½ teaspoon soy sauce 2 Tablespoons butter 1 Tablespoon liquid smoke Mix all ingredients except soy sauce, butter and liquid smoke. Simmer for 30 minutes. Stir in remaining ingredients; simmer for 10 more minutes.
EASTERN N.C. BARBECUE SAUCE 2 cups apple cider vinegar 3 Tablespoons lemon juice 1 ½ Tablespoons brown sugar 1 Tablespoon cayenne pepper 1 Tablespoon hot pepper sauce 1 teaspoon salt 1 teaspoon black pepper Combine all ingredients in a saucepan; simmer 25 to 30 minutes before serving. May also refrigerate after cooling. Shake vigorously before serving.
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MEMPHIS STYLE RIBS Prepare the following rub mixture; set aside. Prepare spareribs by removing the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel or pliers. Rub 2/3 of the spice mixture over the ribs on both sides, then transfer ribs to a roasting pan. Cover; let cure, in the refrigerator for 4 to 8 hours. If you want the “wet” version of the ribs, prepare mop sauce for applying during cooking and set aside. Set up grill for indirect
cooking with a large drip pan in the center and charcoal on either side. Soak 1½ cups wood chips or chunks of your choice in cold water for 1 hour; drain. When coals are ready for cooking, toss wood chips on the hot coals. Brush grill with oil; arrange ribs on the hot grate over the drip pan. Cover grill; smoke ribs for one hour. Uncover; add 10 to 12 fresh coals to either side of drip pan. For “wet” ribs, brush ribs with mop sauce. Cover grill; continue cooking ribs until they are al-
most done, ¼ to ½ hour longer for baby back ribs, ½ to 1 hour longer for spareribs. Ribs are done when meat is very tender and has shrunk back from the ends of the bones. About 15 minutes before ribs are done, season with remaining rub, sprinkling it on. For wet ribs, apply another mop coat just before sprinkling with the rub. Allow the ribs to rest for 10 minutes and serve cut or whole.
MEMPHIS MOP SAUCE FOR “WET” RIBS
2 cups cider vinegar ½ cup yellow prepared mustard 2 teaspoons salt Mix together and add after the first hour of cooking and again before the last sprinkling of the rub.
MEMPHIS RUB FOR “DRY” RIBS
¼ cup paprika 4 ½ teaspoons freshly ground black pepper 4 ½ teaspoons dark brown sugar 1 Tablespoon salt 1 ½ teaspoons celery salt 1 ½ teaspoons cayenne pepper 1 ½ teaspoons garlic powder 1 ½ teaspoons dry mustard 1 ½ teaspoons ground cumin Covers three racks baby back ribs (7 pounds) or 2 racks pork spareribs (6 to 8 pounds)
DEEP IN THE HEART OF TEXAS SAUCE
TEXAS MAMA’S BBQ SAUCE 2 Tablespoons butter 1 onion, chopped 4 cups ketchup 2 cups tomato sauce ½ teaspoon salt ½ teaspoon seasoning salt 1 teaspoon pepper
2 garlic cloves, chopped 4 ½ teaspoons sugar 1 ½ teaspoons chili powder 1 Tablespoon Worchestershire sauce 1 Tablespoon lemon juice 1 jalapeno, finely chopped
Sauté onion until transparent. Add garlic; sauté for one minute. Add remaining ingredients; simmer for 30 minutes. Adjust seasonings to taste. Serve warm. Makes 6 cups. 56
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2 Tablespoons chili powder 2 Tablespoons brown sugar 1 Tablespoon salt 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 Tablespoon black pepper 2 teaspoons dry mustard 14 pounds beef brisket
Mix together all spices. Score fat on brisket into squares; work rub into both sides of brisket. Let rest at room temperature for one hour. Prepare grill; presoak mesquite, hickory or pecan wood chips. Cook brisket fat side up, on oiled grill grate. Maintain temperature of 225 to 250°F. Replenish fire with unlit coals as needed to maintain temperature. Cook until thermometer in thickest portion reads 190°F. Usually takes 4 to 6 hours. Let brisket rest before slicing or chopping. Can be refrigerated and sliced the next day but who can wait that long! yad kin valley ma gaz ine.com
KIRK’S KANSAS CITY STYLE SAUCE
KANSAS CITY SAUCE
3 cups ketchup 2/3 cup dark brown sugar ½ cup water ½ cup white wine vinegar ½ cup tomato paste 2 Tablespoons yellow mustard 2 Tablespoons chili powder 1 Tablespoon freshly ground pepper 1 teaspoon salt 1 teaspoon onion powder
2 ¼ cups ketchup 2/3 cup apple cider vinegar 6 Tablespoons sugar 1 ½ teaspoons kosher salt 2 teaspoons celery seeds 2 teaspoons ground cumin 2 teaspoons cayenne pepper 2 teaspoons garlic powder ½ teaspoon fresh lemon juice 2 cups water While brisket is resting in the rub, mix together all ingredients for the sauce; set aside. Prepare grill as for the Memphis Ribs using apple wood chips or chunks soaked in water and drained. Place brisket fat side up, on oiled grill grate. Maintain a temperature of 225 to 250°F. Replenish fire with unlit coals as needed, to maintain temperature. Cook until thermometer inserted in the thickest portion reads 190°F, usually takes around 4 to 6 hours. Let meat rest for 10 minutes. Cut off the point of the brisket; cut into cubes. Place in one or two aluminum pans; pour sauce over cubes. Place pans on grill; cook uncovered until burnt ends are glazed and thick, about 1 ½ hours longer.
1 teaspoon garlic powder ½ teaspoon ground ginger In a medium saucepan, combine all of ingredients and bring to a boil over moderate heat. Reduce heat to low; simmer sauce for 30 minutes, stirring often to prevent scorching. The sauce can be refrigerated for 2 to 3 weeks.
KANSAS CITY FAMOUS BURNT ENDS (KC Rub) 1 cup light brown sugar ½ cup paprika 3 Tablespoons Kosher salt 3 Tablespoons black pepper 2 Tablespoons chili powder 2 Tablespoons garlic powder 2 Tablespoons onion powder 1 teaspoon cayenne pepper Enough for a 4 pounds flat-cut beef brisket. Mix all the spices together in a bowl; set aside. Rub mixture all over the brisket. Let it sit at room temperature for 1 hour.
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Laura’s photo by Amanda McCann Photography
foodsandflavors ~™ Laura Mathis
Laura Mathis
Garlic (Allium sativum) is a species in the onion genus, Allium and is close relatives to the onion, shallot, leek, and chive. Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years. It was known to ancient Egyptians, used both as a food flavoring and as a traditional medicine. There are Biblical references to garlic, Numbers 11:5, where it was mentioned as one of the favored foods the Israelites remembered eating in Egypt. During the first Olympic Games in Ancient Greece, garlic was taken by athletes before they competed presumably to enhance performance. It was also given to soldiers as part of their daily diet. Ancient medical texts from Egypt, Greece, Rome, China and India each prescribed garlic for medical conditions.
Garlic
WRITER
Laura Mathis
Fresh Garlic Dip 1 (8-ounce) package cream cheese, softened. 1/2 cup sour cream. 1 Tablespoon milk. 1 teaspoon Worcestershire sauce. 3 garlic cloves, minced. 1/4 teaspoon salt. 1/8 teaspoon pepper. Combine ingredients and enjoy on crackers or to dip your favorite vegetables.
Laura Mathis is proprietor of Herbal Accents/Mrs. Laura’s Rolls “Accent Your Life with Herbs” Offering Private Garden Luncheons, Gifts & Tea Time Accessories, Artisan-Style Baked Goods in a beautiful historic garden setting. Call: 336-998-1315 for additional information or view herbalaccents.net
Black Garlic Recent researchers have tested garlic and have shown it to be a natural preventive for numerous diseases and illnesses including cancer, heart disease, high blood pressure, bacterial and fungal infections and the common cold. One study reported that it worked better as a heart protector when it’s raw and freshly crushed, as opposed to heat-treated or otherwise processed garlic. Once the garlic is cut, the active compound loses potency rapidly and will all but disappear within about an hour of chopping. When used correctly, garlic has been considered the Roto-Rooter for the arteries and could prove to be one of the most effective natural treatments for heart disease.
Fresh garlic has nutritional benefits superior to that of any kind of processing, such as minced and refrigerated, or dried in flakes. These forms of garlic are best to use to flavor foods, but if you truly want to experience this herb’s nutritional benefits, fresh garlic is your top pick and it’s available in the market all year round. Look for plump bulbs, no broken skin and are not soft or shriveled. Any sign of decay can greatly affect the herb’s flavor and texture. Another test of quality: gently squeeze the bulb between your fingers. Whole garlic bulbs will keep fresh for about a month if stored properly, preferably away from sunlight in an uncovered conyad kin valley ma gaz ine.com
Beautiful Rustic Cherry Table with easy “one person� table extension. Yes! this newly designed extension can be done by you alone. Plus as you expand the table, you can also expand the bench seat!
NEW DESIGN
Come visit our showroom filled with finely handcrafted hardwood items from skilled Amish furniture craftsmen in Southeastern Ohio. We offer all types of furniture, including outdoor, for any area of your home, in your choice of finishes. Choose from our in-stock pieces or place custom orders. We stand behind our products to ensure you get the timeless furniture you want that will last for generations. Owners: Bill & Joyce Tucker
Quality Handcrafted Indoor and Outdoor Furniture
Amish Warehouse
NEW! A Glider Rocker that Reclines & Swivels
607 S. Main Street, King 336.985.8109 amishwarehousenc@gmail.com www.amishwarehousenc.com Tuesday-Friday 10:00-5:00 Saturday 10:00-4:00 or by appointment
Beautiful Rustic Cherry TV Stand with Barn Door Sliders
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tainer. In order to get the maximum benefits from garlic, it has been recommended to consume at least one clove per day. The easiest way to do this is to chop the garlic into small pill-size portions and simply swallow them, preferably with a meal. You can also put the chopped clove in melted butter and enjoy on a piece of toast or your favorite dinner roll. If you find your stom-
ach is a bit sensitive, simply start with a half clove and gradually work your way up to a full clove. Black garlic is another type of garlic that you may have noticed in your grocery’s spice section. This is simply a type of "caramelized" garlic first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a
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process that results in black cloves. This very specific process results is a soft, jelly-like texture that is free from odor and has a taste similar to figs. Because of its delicate and muted flavors, a considerably larger amount of black garlic must be used in comparison to white garlic in order to achieve a similar level of intensity. However, it is not recommended to be used in place of white garlic in recipes. If a true garlic flavor is desired then fresh garlic is your best choice. From a nutritional point of view, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic. It also has a much higher content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odor. It is well tolerated by the digestive system so the chance of gastric distress is completely minimized. As with White Garlic, to get the maximum health benefits from Black Garlic, the whole clove is recommended verses the dried spice, which has been processed. Looking for your copy of
Yadkin Valley Magazine.
Just visit any of the advertisers you see in the magazine.
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Spring Flags Custom Wreaths & Flower Arrangements Bridal & Baby Gifts
2nd PRINTING! Now Available
For Mom, Dad & the Graduate Hallmark Cards and show you care gifts
The first in a series of Cookbooks sharing great foods from our magazine’s recipe collection, including many favorites from more than 18 years of foods that have appeared in the pages of Yadkin Valley Magazine For a list of stores selling, visit yadkinvalleymagazine.com
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foodsandflavors~™ in Amanda’s Kitchen I had always thought of pound cakes as some unattainable feat, they are very intimidating and not to mention temperamental, one missing ingredient no matter how small will make that cake flat as a pancake! Once I started to bake more and more, I developed my own technique and was able to almost perfect my pound cakes, I do occasionally have one to be a little smaller than I'd like but most of the time that's just the weather and you just have to go with it! Happy baking!
Amanda Joyner
Butter Pecan Pound Cake 1 (8-ounce) package cream cheese 1/2 stick of butter 6 eggs 3 cups all purpose flour 1 1/2 teaspoons baking powder 3 cups of sugar 2 Tablespoons butter 2 Tablespoons nut flavoring 1 Tablespoon vanilla extract 1 cup of whole milk (All ingredients must be room temperature) In a mixer combine the cream cheese, butter and sugar until well combined , about 3 minutes on a medium speed. Add baking powder, next add eggs one at a time until combined on low speed then add both flavorings. Alternate between flour and milk— always begin and end with the flour (I do one cup of flour, 1/2 cup of milk and so on until everything is added). Grease a tube pan (I use Bakers Joy spray) and place in a 325°F oven for 1 hour and 25 to 30 minutes— when checked, a toothpick should come out clean. Allow cake to sit in the pan to cool for 15 minutes, turn out on a cake stand or board and top with powdered sugar glaze and some chopped pecans!
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Grand Opening now in progress
R. Thomas Jewelers 614 C South Main Street Lowes Food Shopping Center King, NC 27021 336-983-4923 rthomasjewelers@windstream.net
caterer at the venue. Hal’s offers their full menu featuring, but not limited to, Pit Smoked Pork BBQ and Smoked Chicken served with homemade western and eastern BBQ sauces. The menu also includes a variety of sides, soups and stews, and desserts that are homemade from family recipes that have been passed down and tested over time.
This quaint venue includes a homey dining space decorated in antiques. Nestled in beautiful Yadkin Valley pastureland, we’re a great place to have an event or to hold a meeting.
Located a short distance from US 421
2310 Ray T. Moore Road, Yadkinville
Call Andrew at 336.978.9678 to discuss all the options we offer.
Black Cow offers several options for your special event. You and your group of up to 45, can rent the event center and enjoy a delicious, scratch-made meal provided by Hal’s Holy Smokin’ BBQ, preferred
If your group needs a meeting space, but would like to provide your own food, you may choose to rent the dining area only. Your group can hold a meeting or simply relax and enjoy the dining space while eating the food or refreshments you provide. Entertainment for your group is also an option! A bluegrass or folk music band can be booked for your group to enjoy as part of your event at Black Cow.
We look forward to making your event one to remember! ya d ki n va l l e y ma gazi n e.co m
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one more sweet bite Join our Best Cooks by sharing one of your favorite recipes. It can be an original, an old family favorite or a dish you’ve tweaked to make your own.
salads • soups meat dishes • sides appetizers • desserts Be sure to include all the prep and baking steps and important elements such as pan sizes. And tell us about your dish. Is it one your mom made? Is it a family tradition for Sunday dinner?
When we publish your recipe in the magazine and/or in our Cookbooks, we’ll send you $25 along with a Yadkin Valley Magazine Coffee Mug and 50 recipe cards of your Best Cooks Recipe. Email your entry to: bestcooks@yadkinvalleymagazine.com or mail to: Best Yadkin Valley Cooks, 413 Cherry Street, East Bend, NC 27018 64
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When you just need something quick, stress free, inexpensive, easy to fix and carry and qualifies to be a crowd pleaser for young and old...this revived treat is for you...it only has three ingredients that make a great sweet-salty combo. Rolo (store bought wrapped chocolate/caramel candies), pretzels of your choice and pecan halves—fresh halves or buttered, sugared and toasted halves. Preparation is simple; all you have to do is lay the pretzels (cute butter flavored square ones or mini-twists) on a baking sheet. Top each pretzel with an unwrapped piece of Rolo candy. Bake in the oven at 250°F for 4 to 5 minutes (no longer). I have friends who prefer toasted pecans and suggest to just lay the pecan halves, single layer on the same cookie sheet as the pretzels/candies and toast as the candies heat. When you remove candy from the oven, the Rolo will still be in the same shape as when it went in the oven. Place a pecan half on top of the Rolo and press down a bit. Top each of the candies with one pecan half. Place the entire baking sheet in the freezer for about 5 to 7 minutes to allow the candies to cool. Remove from freezer and devour! Or place in a container to enjoy later— these sweet delights will last several days, probably more, but they’ve never lasted that long at our events! My daughter Ryan made these goodies to tide us over waiting on Thanksgiving dinner; everybody was smiling. Thank goodness it only takes about 10 minutes from beginning to end to prepare an additional batch! —Barbara
ya d ki n va l l e y ma gazi n e.co m
Open Daily Noon-6pm for Tours and Tastings
Saturday Shindigs Outdoor Concerts
May 12 5:30pm The Part-Time Party Band June 23 5:30pm The Entertainers $20 at the gate
No Outside Beverages
3724 RagApple Lassie Lane Boonville, NC 27011 Toll Free: 1 866-RAGAPPLE Winery: 336 367-6000 RagAppleLassie.com M ay -June 2 018
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Yadkin Valley Home & Garden
Colleen Church
WRITER Colleen Church Colleen Church is the County Extension Director and Horticulture Agent for North Carolina Cooperative Extension in Yadkin and Davie counties.
• Tires • Auto Repairs • Computer Diagnostics • Computer Alignments
East Bend Auto Clinic & Tire 136 East Highway 67 East Bend (336) 699-2130 Monday–Friday 7:30am–6pm
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Stink Bug
Invasion
Over the past few years, the cooling temperatures and signs of fall have also brought a dreadful stink bug invasion to many homes and businesses. Those of you that only have a few to deal with are the lucky ones, as many people report extremely high numbers. So, first a little background on our new friends. The stink bugs currently congregating on and invading structures are an accidently introduced, Asian species called the brown marmorated stink bug (BMSB). They should not be confused with our many native stink bug species, which do not behave in this manner. The BMSB was first reported in Pennsylvania in 1996. The first report in North Carolina was in 2008, but they went largely unnoticed until 2011. Over the years the population has grown and become established with many areas reporting larger numbers each year. They have also made their way across the country and into Canada and can be found in all but eight of the continental states. In fall, as the days get shorter and temperatures cool, these insects are triggered to find a warm location to spend the winter. The males emit a congregation pheromone telling others to join them when a suitable location has been found, hence the large numbers seen on structures. This pheromone is scentless to humans and should not be confused with the foul odor produced as a defense mechanism by stink bugs to ward off predators. They appear to prefer lighter colored structures and are typically found on the warm, sunny sides. The adult BMSB has the typical shield shape, is dark mottled brown and are over half an inch long. They can be distinguished from our native species by the alternating light and dark bands on the antennae and light and dark banding on the edges of the abdomen. Aside from invading homes, they feed on many ornamental plants, fruit trees, vegetables, and agricultural crops. They are not a danger to humans, but are proving to be a major agricultural and nuisance pest. They have no natural predators here, so the research community is working diligently to find solutions for this exotic pest. As with other nuisance pests that invade homes, prevention is key. It is not practical for homeowners to treat indoors or inside of homes with pesticides to control these pests. They can fly and go anywhere in the home, and they are often moving in over a few weeks. This would require multiple pesticide applications. Foggers provide a large coverage area, but only kill bugs present at the time of application, so again multiple applications are necessary. When using any pesticide always thoroughly read and follow the label. Fatal accidents have occurred in homes with foggers that have been misapplied. Since these pests appear to be here to stay, long-term control measures should be taken. This means sealing up any possible entry points. Check weather stripping and replace as needed around doors and windows. Look for cracks or gaps in sidyad kin valley ma gaz ine.com
ing, around windows or doors, outlets, air conditioner units, and other places on the exterior of homes, and seal with caulk or expanding foam. Check screens and replace, as needed, using window grade screening, especially around attic entry points. Pesticides can be used outside the home or structure targeting critical entry points, but this only provides a temporary solution and may not prove to be very effective. There are also a variety of stink bug traps on the market for indoor and outdoor use. Once the insects make it into the home, they can be captured and removed. Virginia Tech has information for making a simple light trap, using a roasting pan of soapy water with a desk lamp shining directly on the water. This was originally designed to be used in homes and structures at night when other lights are off. The insects are attracted to the light and then fall into the soapy water and drown. To make a simple funnel to catch the invaders, cut the top off a round plastic bottle and invert the top into the bottle and tape secure. Once they fall in, they can’t make it back out. If they are present in large numbers a vacuum works well, but should be immediately emptied, because insects will leave an odor in the vacuum. To kill the insects, they can be sealed in a plastic bag and frozen in the freezer or dumped into a bucket of soapy water. Once dead, discard them outside. For more information or questions, contact your local North Carolina Cooperative Extension Center or visit http://www.stopbmsb.org for the latest news on the BMSB.
Proud to SHOW Our Colors The winner drawn for a FREE American flag for the May-June issue is Glenda and Davis Wooten of East Bend. Enter by visiting the
To celebrate our Proud To Show Your Colors page Nation’s colors on our website at yadkinvalleymagazine.com we’re giving away a free American flag kit We will draw, at random, one winner every issue from all the entries and in each issue of deliver the flag kit directly to you. Yadkin Valley Magazine. There’s no cost to enter, nothing to buy and no requirement to sign-up for anything, except to enter.
These beautiful, quality, made in the USA, American Flag kits are provided by Carroll Memorials, 309 South Main Street in King. Offering a great selection of flags and flag poles. carrollmemorials.com 336-983-4995
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 Monday-Friday 7:30-4:00 • Saturday 8:00-12:00 (April–June till 4:00)
www.joeslandscapingandnursery.com ya d ki n va l l e y ma gazi n e.co m
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Squash
In the Garden
WRITER & PHOTOS
Judy Mitchell
Phathom HB
Mums
Learn more at... 70
Mitchell’s Greenhouse & Nursery
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May and June are some of my favorite months! It is time to plant flowers, put out flowering hanging baskets, and fill window boxes and containers with flower and vegetable plants. The threat of frost is over; flowers are blooming; grass is growing. I plan to get out with my oldest three granddaughters Edith, Cary, and Della. Virginia is still too little. We will plant squash, cucumbers, tomatoes, peppers, corn, eggplant, and okra. We have raised beds here at the nursery that we have already planted with broccoli, spinach, and lettuces which we have been enjoying since early spring. We plant corn and okra at home which takes up too much space for the amount that we sow. Often our summer meals are simple and vegetarian like fried okra that we cut up and toss in mixture of dry cornmeal and salt. I get the nonstick frying pan hot with a little canola oil. I drop in the okra mix, cover to steam, and cook until browned and soft. Yum-yum. I can’t wait. Another favorite meal of ours is squash, eggplant, zucchini, onions, green or red peppers, oregano, rosemary, basil, and diced tomatoes. I slice the vegetables, cover, and microwave all until soft. Sometimes I add a can of black beans washed and drained for protein. We also love a layered salad of fresh lettuce, spinach, sweet red pepper, and onion, topped with walnuts, shredded cheese, a can of drained sweet peas, dried cranberries, and salad dressing (mayonnaise type). I like to cook and eat about as much as I like to garden. There is nothing better than a homegrown tomato in the summer. However, by now you can tell whether plants that were damaged by the eight days of below freezing temps we had in January survived or not. Cut out any dead wood or branches. Now is the time to prune spring flowering shrubs if too large for their space after they have finished blooming. Leave the foliage on spring flowering bulbs until it has turned brown before cutting it off. As long as the foliage is green, it is still making food for next spring’s flowers. Don’t prune crape myrtles or other summer flowering plants now. When you mow grass, be sure the blade is set at 3” or higher. This keeps the grass growing healthier. Mow regularly to keep the grass from building up too many clippings when you mow which can smother the grass. Keep a layer of pine needles or mulch around trees but not next to the bark. Mulching adjacent to the trunk keeps it moist and makes it easier for borers to penetrate the bark. The mulch or pine needles will create enough distance from the tree to help prevent injuring the tree trunk with a weed eater string. Water containers and hanging baskets thoroughly when you water. Don’t leave a saucer full of water under the plant which can keep the plant too wet and cause root rot. Fertilize one a week with liquid fertilizer for container plants. I like to use a slow release fertilizer like Osmocote in my beds of flowers. Then I can just water with a hose and don’t have to bother mixing fertilizer for them. You can set yourself up for success by taking on tasks you are willing to manage in the heat. Enjoy the season!
1088 West Dalton Road, King. 336-983-4107 www.mitchellsnurseryandgreenhouse.com yad kin valley ma gaz ine.com
Yadkin Valley Home & Garden
Adrienne Roethling
Akebia longeracemosa
Clematis Vines and More! (Mailboxes Sold Separately)
WRITER & PHOTOS Adrienne Roethling, Garden Curator of Paul J. Ciener Botanical Garden adrienne@pjcbg.org
Clematis Betty Corning One of the easiest ways to add more plants to a rather small space is to incorporate vines or climbers and extend the height of the garden. In addition to creating height, some vines can provide temporary relief from the hot summer sun. Vines will quickly cover a gazebo, pergola or sitting area but also weave or meander through a neighboring tree or shrub. Clematis, as someone describes as the “Queen of Vines,” has a long history with some species dating back as far as the mid to late 1800s. When it comes to Clematis, most of us think of the midsummer bloomers with the large showy flowers. It is the midsummer forms that often possess the most variety as far as flower color and flower form. A handful of cultivars produce double the amount of petals while others hold the largest flower size reaching at least 8”across. Though, not all early seasonal performers exhibit such characteristics. C. ‘Betty Corning’ flowers early in the season but
derives from the viticella line. It’s prized for its lavender blue, open bell-shaped, nodding flowers. Speaking of species clematis, most bloom during the cooler season. In the Piedmont Region of North Carolina, C. cirrhosa blooms beginning in early November and last well into January. The white, bell-shaped flowers compliment the rich green leaves that to emerge in fall and winter. Bare stems will remain viable but dormant during the summer months. Pair the winter bloomer with a summer flowering clematis to double the appeal. Most clematis vines reach extensive heights and we often overlook the varieties that weave or scramble. C. 'Alionushka' is such a variety that truly grows like an herbaceous perennial and stays low to the ground. The clear pink, nodding, bell-shaped flowers create harmony with brightly colored foliage plants for interesting contrast. A vine favorite for Southern gardeners is the chocolate
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 72
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vine or Akebia quinata. This particular species can get out of hand quickly. This aggressive vine also has the habit of seeding around. At Paul J. Ciener Botanical Garden, we grow A. longeracemosa which produces long stalks of female and male flowers and A. quinata 'Shirobana', the white flowered form of chocolate vine. Long Stalk akebia flowers are quite fascinating and are 8” in length. Two female flowers and a chain of male flowers cover the vine from head to toe in late April lasting well through mid-May. The white flowering chocolate vine produces male and female flowers in the same inflorescence but flowers much earlier in the season. For us, flowers are produced in March and April. Fruits on both vines are few and overall, are manageable with midseason pruning. Lastly, some vines offer more than just flowers. Foliage is trendy and so are the trendy leaves of Jasminum officinalis 'Frojas' and Lonicera japonica 'Aureoreticulata'. ‘Frojas’ jasmine, also sold as Fiona Sunrise™ jasmine, emerges in spring on wiry stems. The golden leaflets give way to clusters of white, fragrant, star-shaped flowers throughout the summer, and the leaves partnered with purple Wisteria flowers pop in the landscape. Planting yellow-netted honeysuckle comes with a bit of hesitation as Japanese honeysuckle grows wild throughout North American. Since 2009, the variegated honeysuckle has remained obedient in our Perennial Border growing well as a backdrop to many herbaceous plants. Few flowers have been observed making this particular clone a highly desirable trendy plant. The standard height of a mailbox is roughly 4’ but clematis vines don’t stop there. We see them climbing fences, trellises, pergolas and more. Trellising materials do not have to be attractive, as the structure will be covered by vines. It is better to grow a $100 vine on a $10, yet, sturdy structure. You can ensemble a nice piece of framework using bamboo, grape vines or even dead branches from the yard. The vines mentioned above wrap around surfaces and will pose no damage to wood, metal or composite materials.
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Gourds Dwaine Phifer growing
story & photos
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For many folks in the Yadkin Valley, each new year heralds the arrival of not only those pesky bills that sprouted during the Christmas season, but—more happily—seed catalogs and thoughts of summer gardens. Whether browsing seed catalogs or seed-source websites, musings of newly sprouted summer vegetables and flowers comfort us with dreams of warm, sunny days outside. Just for fun, as the 2018 spring planting season arrives, consider growing gourds. Even with limited growing space, gourds are a great hobby option. As vining plants with holdfast tendrils, gourds can be trained to grow up instead of out. Given a sunny spot on a backyard fence or a free-standing trellis, four or five gourd plants will produce abundantly. Kids love to grow gourds. Grandparents love growing grand kids. Grand kids and grandparents growing gourds together is, shall we agree, a growing experience! Substitute, “parent” and “child” in the preceding sentences: The same magic occurs. The blistering, high summer sun of the Yadkin Valley puts gourds right at home. The dried, hard-shelled fruits we typically think of as “gourds” hail from fiercely hot African and Asian climates. Gourds come in three different types: ornamental (cucurbita)—useful for fall decorations, utilitarian (lagenaria) useful for tools and utensils, and vegetable (luffa) or “sponge” gourds. In certain Asian cultures, vegetable type gourds are considered a delicacy when eaten young and tender. However, most of us in the Yadkin Valley, especially first-timers, grow gourds for bird houses, dippers, sponges, art projects, or fall decorations. Therefore, as spring begins to warm and cheer us, consider planting some gourds while taking into account a few basic instructions. Soil temps should be near a constant 60°F and the danger of frost has passed. Typically, think Mother's Day as a safe planting bet for our Piedmont NC region. Three to five seeds should be placed directly into a mixed loam and clay soil mound. Ultimately, leave only two strong sprouts in each “hill” to mature. Gourd plants need water. However, seeds will rot if the soil is too wet. To speed germination, scarify seeds. This process involves rubbing the hard seed coat with a file to roughen the surface. Scarified seeds should then be soaked in lukewarm water overnight to plump up the seed germ. Dry the woody seeds on a paper towel for 24 hours before planting in damp soil. To give the plants more maturation time, gourd seeds can be started indoors; they should receive lots of direct light if strong, healthy plants are to survive. Ornamental and utilitarian gourds have white male and female flowers. Luffa flowers are yellow. Night flying insects, usually moths, pollinate the female flowers. At dusk, male flowers open first and wither and die soon after sunrise each day. Male flowers sit directly on top of a long stem and have pollen in the center of the flower. The female flower will have
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a small “bulb” beneath the petals that becomes a gourd once pollination occurs. Do not despair if some of the emerging babies get moldy and die; more will form as dry, hot days arrive. If baby gourds are not forming due to lack of pollination, give Mother Nature a hand. As flowers open at twilight, use a small soft water color brush to transfer the sticky pale yellow pollen from male flowers to the center of the female flowers. Although gourds can ramble across the ground and be perfectly content, training vines on a fence or a trellis encourages production of nicely shaped gourds with straight necks. While growing, ensure vines have ample water during the scorching, dry days of summer. Immature gourds are about 90% water and require a steady water supply to mature successfully. With the first frost, the vines will
quickly wither and begin dying. As long as the dead vines support the maturing gourds, even with freezing temperatures, ripening gourds will be safe. However, should the vines break, the heavy fruit will smash upon hitting the ground. Around Thanksgiving the gourds should be cut from the vine using strong kitchen shears. House gourds in a dry, ventilated storage area. Often mold will form mottled patterns on the outer cov-
A Beautiful Healthy Garden needs
ering. Not to worry. The mold and the drying tissue underneath can be removed with a rough, damp cloth dipped in a quart of warm water containing about one fourth cup of household bleach. When the seeds can be vigorously shaken loose from their internal membranes, the gourds are ready to become bird houses, dippers or beautifully decorated art projects. The mature, dry seeds should easily rattle inside the hard outer casing. It is best to plant only one variety of gourd if one wishes to keep seeds from year to year. White flowering types easily cross producing undesirable hybrids. Consult an agricultural extension agent or Internet sources for more information. Gourd culture, like so many Yadkin Valley activities, leads to meeting new people and all sorts of fun.
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The horse farm you’ve always dreamed of
For many years if you were anywhere in the North Carolina horse world, you were aware of the name Laura Ball and of the reputation of her MILA Equestrian Center. Laura has always loved horses and riding. She sold her horse farm in Maryland to begin another farm with her exhusband here in North Carolina. They discovered 30 acres outside Mocksville with only an old tobacco barn standing. Once she got the farm up and running she also began to foster rescue horses as well as Labrador Retrievers. Over the years many non-profits used the beautiful MILA arena for their fund raising shows. Horse lovers like Leigh Ann Coble McDowell, a horse trainer/classroom teacher, boarded with MILA, and have their own special memories. LeAnn’s beloved "Wonder’s Run" was boarded there. Her daughters ride and have memories of competing at MILA. Now, after 22 years of building structures and a great reputation, Laura’s health won’t allow her to care for all the barns, 25 boarded horses and their upkeep. The complex includes 236 x 84 horse barns each with 12 x 12 T&G Matted stalls, hot & cold water wash pits, tack and feed rooms. Another 43 x 69 horse barn contains 10 stalls. The complex also offers a 100 x 40 equipment shed and workshop. Of course the 125 x 250 lighted show arena. With 30 acres there is much more included. So now, Laura Ball is selling her Davie County horse farm. For you this is the opportunity to build on Laura’s foundation and create the horse facility you’ve always dreamed could be yours.
photos credit : Facebook Broker/Realtor Vicki Kuhn with North Carolina Country Homes and Land is handling the sale of the MILA Equestrian Center. You can reach Vicki at 336-251-5262 or Vicki@NCCountryHomes.com For a video and recorded information call 1-800-345-1757, ext 1013. 78
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Leasa’s Pond WRITER & PHOTOS
Betty Cooper
After my son Robert retired as director of the Department of Social Services in a county in central Virginia in 2008, my husband and I gave him and his wife Leasa a parcel of land to build a house. Robert was 57 and too young to do nothing, so he taught school in Yadkin County and retired again at the age of 62. He and his wife built
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a house close to ours with an area in the back yard excavated to build a pond. Known in certain circles for his procrastination, Robert kept putting off building the pond until after so many years Leasa told him to complete it or fill in what had become a 30-foot mudhole. As Leasa’s health deteriorated, she experienced numerous trips to the hospital with months of rehabilitation. While home, she spent many wheelchair-bound hours in her sunroom looking at birds and deer and trying to avoid seeing the dreaded mudhole. Finally, in after yet another trip to the hospital and rehab, my older son John’s girlfriend Carla Cox Brophy took the bull by the horns and began planning a pond for Leasa’s homecoming. She engaged Jesse Hammond’s Dancing Iris Earthscapes, a local company, to build the pond. Jesse used some 35 yards of topsoil, and another 35 yards of mulch. It took an astounding 31 tons of rock and stone he and his crew meticulously placed with care until everyone was satisfied. Carla’s company, a design firm in Columbia, SC, CCB Limited, provided landscaping. All the plants were selected for their beauty and ability to winter in Yadkin County. Plants include windmill palms, hibiscus, cannas, yuccas, clumping bamboo, various ornamental grasses, ferns and with over 25 varieties and 300+ plants, there are too many to name. Jack Bodenhamer of Lewisville donated banana plants, an agave and provided the first colorful fish. From beginning to end, the project took only seven days. Leasa returned home from rehab to find her mudhole turned into a paradise. She could usually be found in her sunroom gazing at the beauty and listening to the soothing sound of the waterfall. Even at night, she enjoyed seeing the pond and plants aglow with tasteful lighting. When their grandchildren visited, Leasa delighted in watching them watch the fish. Sadly, she had only four months of enjoying her beautiful pond until she was hospitalized on Christmas Day, 2017. Leasa never returned home and passed away in January, 2018. The photos show highlights of the ponds construction. See more at yadkinvalleymagazine.com
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Robert Earl Hughes remembered by Phil Lane
Robert Earl Hughes was born September 10, 1923 in nally to Vallejo, California. They started out on Saturday going Smith, North Carolina (now known as the Lawsonville area) to California. It took eight days by train to travel the distance. to Robert (Bob) Hughes and Irene Arnold Hughes. He was Robert remembers that they ran out of food on the following the second oldest son in a family of three sons (Walter, Robert Wednesday. All he had to eat was a honey bun and a soft drink and James Katers (JK); five daughters (Christine, Geraldine, (food they got at a USO). The train disconnected the dining car Lillian, Othelia, and Opal). to add more troop cars (now totaling about eighteen cars). AdThe family moved to Pilot Mountain when Robert was in ditional locomotive engines were also required to pull/push the the second grade and he attended school there through the train over the Rocky Mountains. All of the troops on board seventh grade. In 1938, when Robert was 15, his fawere exhausted and hungry when they finally arrived ther bought a 1935 Ford for $275, so Robert in California. and his oldest brother Walter could drive to In California, Robert trained for high school. They both attended Mount five months as a Navy munitions soldier. Airy Colored School (later known as Munitions were assembled and carried Jones School), traveling 14 miles to Mary Island off the coast of Caleach way. The school day was diifornia. Robert worked first in vided with the Elementary stutransportation, then loading dents going from 7:30am until ships with munitions in January 12:30pm and the High School and February 1945. He reoperating from 12:30pm ceived a promotion to crane until 5:15pm. Robert and operator in March 1945. his brother worked on the Robert recalls the workers farm each morning until it were told some of the muwas time to go to school. nitions were duds and Upon graduation from some were live, but they high school in 1941, did not know which ones. Robert and his brother This was considered very Walter went to the Agrihazardous duty. culture & Technical ColRobert was translege of North Carolina ferred in the summer of (now known as North Car1945 to a post on the Coolina A & T State Univerlumbia River in Washington sity in Greensboro) to State, from there he traveled complete the placement tests to Hawaii. While in route, the to attend college there. EduJapanese surrendered on the cation has always been very imUSS Missouri battleship on Sepportant in the Hughes family. tember 2, 1945. Robert’s ship, a Robert’s mother Irene was a colUST 126 Landing Craft and crew Ya d k i n • Va l l e y lege graduate and school teacher. returned to San Pedro, California. Robert and Walter both passed the enThe crew painted and cleaned the ship trance exams and were accepted. Howfor months as they waited for the end of ever, they were told that they shouldn’t their tour of duty. Robert was finally sent to count on enrolling because they would likely be Long Beach, California to OUC (Outgoing Unit drafted. On December 7, 1941, the Japanese atCamp) and later traveled to Shelton, Virginia where he tacked Pearl Harbor and the Unites States declared war. Wal- was honorably discharged with the rank of Seaman 1st Class. ter was drafted in 1942 and Robert was drafted in 1944. In He returned home to Pilot Mountain on March 1, 1946. 1942, while Robert was out of school and before going to the Robert married Virginia George Hughes, from Westfield in service, he worked at Brown’s Chicken Hatchery in Pilot 1949. They were founding members of the Exodus Progressive Mountain. The hatchery was part of the War Department’s Primitive Baptist Church. Their four children are all college effort to provide food and supplies to the troops. graduates. Robert passed away in April, 2016 and Virginia Robert reported to Shaw University in 1944 for his deploy- passed in February, 2018. They had been married 66 years. ment. He was assigned to the United States Navy and was shipped out to Great Lakes, Illinois in September 1944 and fi-
PEOPLE
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The Script Used During the Ceremony by an adult leader and Scouts: Adult Leader – The US flag is more than just some brightly colored cloth. It is a symbol of our nation. Scout 1 – Seven red stripes and six white stripes, together they represent the 13 colonies that gained us liberty. Scout 2 – The red stripes remind us of the lifeblood of brave men and women who were ready to die for this, our country. Scout 3 – The white stripes remind us of purity and the cleanliness of purpose, through and deed. Scout 4 – The blue is for the truth and justice, like the eternal blue of the star-filled heavens. Scout 5 – The stars represent the 50 sovereign states of our union. Adult Leader – The US flag should be treated with respect when it is flying, and it should be treated with respect when it is retired. Scout 6 – The American Creed states “It is my duty to my country to love it, respect its constitution, to obey its laws, to respect its flag and to defend it against all enemies.” Scout 7 – Therefore, we retire flags with dignity and respect when they become worn, torn, faded or badly soiled. Please remain quiet during the process of cutting and burning the flags so that dignity and respect is maintained. Adult Leader – These flags are ready to be retired. Scout 8 – A flag ceases to be a flag when it is cut into pieces. We cut these flags into four pieces; three sections of the red and white striped banners and the blue star field. We leave the blue field intact because no one should ever let the union be broken. (Begin cutting the flags/first cut lengthwise down the middle, just under the blue field/then cut the long red and white banner in half across the middle of the longer side/then cut the remaining stripes from the blue field) Adult Leader – As the parts of the flag are placed in the fire, remember… old flags never die – they just get fired up! The Scouts maintain a vigil over the fire until no traces of the flag remnants remain. The ashes are collected and buried.
Boy Scouts of America:
Flag Retirement Ceremony
courtesy of Troop 699 & Melissa Lakey Photos by Melissa Lakey & Kaleb Dickerson
Note: Once the Scouts have demonstrated the technique for the rest of the audience, others from the crowd are invited to quietly come and participate in the ceremony by cutting the flags. This allows for particular honor if the flag is something special to a family able to help in the proper retirement of that flag. (once the flags are all in the fire) Adult Leader OR Senior Scout Patrol Leader – “This concludes the ceremony. Thank you for attending.” Note: Only the wood for the fire and the flags are burned in this particular Scout camp fire. No cooking is allowed, no burning of any other substances in this fire.
Troop 699: Memorial Day Recognition After Boy Scout Troop 699’s solemn flag retirement ceremony at Flat Rock Baptist Church in Hamptonville, 20 flags were disassembled, incinerated and guarded until the process was completed. The Scouts then sifted through the ashes of the fire to retrieve the grommets from the flags. The grommets were cleaned, polished and a ribbon was tied to each grommet with the name of the veteran’s military branches. On May 28th, at 11:00a the scouts will present the grommets to any and all veterans as well as active duty military to express gratefulness for the veterans’ service and sacrifice at the Yadkin County Park Flag Memorial behind the YMCA, off Hwy. 421, Yadkinville. Note: If you have an American flag that can no longer serve its purpose, contact Cmdr. Larry Crews, 336-367-7827, for proper retirement. ya d ki n va l l e y ma gazi n e.co m
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The Yadkin Memorial Honor Guard
Ya d k i n • Va l l e y
PEOPLE
story & photos together with Darlene & Larry
Crews, Shirley Flood, Barbara Norman Who are these people with white gloves, dark suits, military hats and rifles? They are the Yadkin Memorial Honor Guard from the Veterans of Foreign Wars, (V.F.W.) Yadkin Post 10346. They are veterans living their motto “Honor the Dead by Helping the Living,” says Commander Larry Crews who heads up his fellow volunteers honoring this funeral service. Every county in North Carolina has posts. In District 11 there are ten posts in the Yadkin Valley counties of Yadkin, Stokes, Surry, Forsyth and Davie. Our other Yadkin Valley posts include Wilkes and Davidson counties. Post 10346 in Yadkin County began in 1974 and has 246 members; 50 of these members comprise the Honor Guard. It is composed of veterans from American Legion Post 505 and Post 336. Post 10346 was the first post in the State to be certified by the Department of Defense as a Memorial Honor Guard. One of North Carolina’s most active posts in community service, Yadkin V.F.W. Post 10346 has earned the V.F.W. Department of North Carolina Community Service Award and National Community Service Award several times. There are approximately 9,000 V.F.W. posts around the world and only 60 posts are selected as All American Posts per year— V.F.W. Post 10346 has earned this distinction five times.
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L to R, front row: Larry Crews, Eddie Vogler, Bruce Flood, Buddy Rhodes, Tommy Holleman, Dallas Poplin, Billy Reece Back row: George Hennings, Mel Speas, Randy Lovette, David Shore, Rick Matthews, Leonard Triplett and William Trivette.
American ag bearer, James Kelley and VFW ag bearer, David Henderson. ya d ki n va l l e y ma gazi n e.co m
Every service is complete with a 21-gun salute...seven guns are shot three times each. story continues on page 121 M ay -June 2 018
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Health & Wellness
Lauren Urrea, PA-C
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What You Should Know About Your Child’s Ears
WRITER Lauren Urrea, PA-C
It’s 5:30p.m. on Friday and you’re finally home from a long work week. If you’re like me, you’ve got a list already scrolling through your head of all the ways you’re going to keep up the role of Supermom (or Superdad) this weekend. As you bend to scoop up your adorable, yet already defiant, toddler, he reaches up and pulls at his ear. Gasp! The panic sets in. All the clinics are closed and this most certainly, 100% has to be, the first signs of an impending ear infection! STOP right there! Before you rush to start pouring gallons of ibuprofen and Tylenol into your child and start calculating how long you’ll have to wait in the ER versus Urgent Care to have him evaluated, let me explain a few things about his ears and why this “100%” does not have to be an ear infection. In my years of practice, I have found that quite often this panic can be relieved by simply explaining the anatomy of the ear and why ear pulling can be a sign of other, less concerning issues rather than an actual ear infection. First, an eardrum is similar to what it sounds like. Just as with a real drum, there is a thin circular layer of tissue at the end of the ear canal that stretches all the way around, from wall to wall. Imagine looking through a plain kaleidoscope, without sparkles or beads. The eardrum is typically seethrough and fairly flat, and beyond it lays the internal parts of the ear that help with the function of hearing. However, in a child’s ear that is infected, there is a lot of puss, fluid and pressure behind the drum, forcing it to bulge outward like a full water balloon. This usually follows some kind of upper respiratory illness or sinus congestion where the fluid from the sinuses builds up behind the ear and creates an environment perfect for bacteria to grow. yad kin valley ma gaz ine.com
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If there is something brown and sticky coming from your child’s ear canal, more than likely it’s just wax. However, if your child is complaining of ear pain and has a thick white or pusslike substance coming from their ear, they could have an infection of the ear canal (not behind the eardrum) commonly known as “swimmer’s ear.” This would require antibiotic drops that you would put into the ear canal to clear up the infection. These drops DO NOT help ear infections behind the eardrum because, as mentioned above, the drum completely covers the ear canal and drops would not be able to get behind it where the infection lies. A child’s ear can also feel painful if there is clear, non-infected fluid built up behind the eardrum. In this case, the eardrum will still be bulging outward from the pressure, but there is not an actual infection behind it. Therefore, antibiotics would not be helpful at all. Another reason your child may be pulling at their ear is wax build up. I see this especially in babies and toddlers
when they can’t yet verbalize their symptoms and parents are in, what seems like, the never-ending guessing game. I do not recommend sticking anything in your child’s ear canal to remove wax. If this concerns you, we can remove the wax safely in clinic. Are frequent ear infections a precursor to “selective hearing”? I really don’t know the answer to that question. But what I DO know is that my 6-going-on16 year old has never had an ear infection in her life and it’s amazing how she conveniently doesn’t hear the words coming out of my mouth. However, frequent ear infections (generally more than 6 in a year) can mean that your child will likely need to be evaluated by an Ear, Nose and Throat (ENT) doctor to see if tubes would be helpful in preventing them from having infections in the future. Next time your child starts tugging at that ear, take a deep breath. If they seem like they are in extreme pain, develop a fever or have gobs of puss pouring out of their ear like a fire hydrant,
then by all means PLEASE take them to see their doctor to be evaluated. But if pulling their ear is their only symptom, I recommend waiting and watching. So go ahead and pop that Friday night pizza in the oven, turn on the Netflix and find comfort in knowing that saving your child from an unnecessary trip to the ER is one item you can check off your SuperMom or Dad list!
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Spring & Summer Yard Work Can bring low back pain Every season brings unique activities requiring us to perform some physical activity we may not want to do but have no choice. In the winter, shoveling snow comes to mind while spring, summer and fall may include yard clean up, mowing, and raking. All these seasonal activities are "I have to" activities of daily living, (ADLs). Let's talk about gardening, digging a hole or some other yard related shoveling activity. First, a few facts to help us appreciate why back pain is so common. 1. When we bend over, approximately two-thirds of our body weight is being lifted in addition to what we're lifting. So a 180-pound person lifts 120 pounds of body weight every time he/she bends over. 2. A five-pound weight equals 50 pounds to our back when it is held out in front of us. Consider the 10 to 20 pound weight on the end of a shovel. 3. Our legs are much stronger than our back and arms. If a person bench presses 300 pounds, they can usually leg press 500 pounds, almost two times more weight. Yet, most of us use our arms, not our legs when shoveling. 4. Most of us bend over using poor technique, lifting with the arms and back rather than the legs and rapidly extend and twist the back when emptying the shovel. 5. When this faulty action is repeated many, many times and it is not something we're used to doing, we're not physically adapted or "in shape," it's no wonder we often can barely move after an hour of digging in the garden. So what can we do? We can't change the fact most of our body's weight lies above our waist so we're stuck with that and, we're not going to lose weight in time for yielding the shovel. But we can certainly put less material on the shovel so the load on our back is less. It's important to squat down using our strong leg muscles while keeping our back as vertical/straight as possible, DO NOT BEND OVER! Try sticking out your posterior to keep an inward curve in your back; lift the load of material straight up with your legs, maintaining that arched back/posterior out position. Keep your arms/elbows straight and walk the shovel load to the dumping spot, don't try to throw the dirt by twisting your body. Take multiple breaks and switch sides so you don't "beat up" the same muscle groups repeatedly. If you do hurt your back, using an analogy of a skin cut, avoid picking at the cut so it can heal. Use ice/rest followed by gentle stretching and modified activities, DON’T go back outside to work again. Some wise considerations include warming up before starting your gardening routine, staying "in shape" by regular exercise throughout the year, maintaining a good nutritional diet and getting enough sleep.
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Jessica O. Wall
Jessica O. Wall, MPH Assistant Director Yadkin County Human Services Agency Medical Clinic and WIC jwall@yadkincountync.gov 336.849.7588 Often times, we think of the home of being our safe place. Where we can return to after work, school or play and un-wind. Parents may let their guard down around the home, not realizing the dangers that can be around for small children. According to the NC Child Fatality Prevention Team, accidental deaths make-up the largest number of non-natural deaths of children in NC. In 2016, almost 15% of child deaths were from motor vehicle accidents and other unintentional injuries. The best resource I would recommend for thinking about ways to keep your child safe would be Safe Kids Worldwide (www.safekids.org). They have information on all areas of childhood safety. You can even look for information based on the age of the child, the area they will be in, or the activity they will be participating in. Let’s take a closer look at dangers inside Try our very own Homemade the home. When looking at home safety, Safe Kids covers the following topics: batteries, burns and scalds, carbon monox...it packs a bite! ide, choking and strangulation, falls, fire, guns, liquid Customer Tested & Approved laundry packets, medication, poison, sleep safety and suffocation, toy safety, TV and furniture tip-overs, water and The place drowning. where great Small, coined sized, batteries can be a hazard around small children. They may put these in their mouth and swalcooking low them. Keep items with these batteries away from small begins! children. Also, keep loose batteries locked up and away so children cannot play with them. If you think your child has swallowed one, go to the hospital immediately. Your complete Pennsylvania Don’t hold a child while you are cooking. And when you Dutch Bulk Food Store! are cooking, try to put hot liquids on a back burner and 302 East Main St. • At the intersection away from the edge of counters. Think about other things of Main St. and Standard St., that can cause an accidental burn like matches, lighters or Historic Elkin • (336) 835-1426 candles—make sure that your water heater is set to a maximum of 120 degrees. Mon–Sat, 9am–6pm There could be multiple choking hazards in your home. yvgeneralstore.com Have you looked at the toys to check for small parts? Are We accept EBT • All major credit cards the toys age appropriate? Hint: Check the packaging for
Preventing Childhood Injury
Pimento Cheese
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the recommended age. Magnets may also cause a choking hazards. Keep magnets on the refrigerator high enough that small children can’t reach them. And be careful with magnets that are toys. These should be age appropriate and should never be put in a child’s mouth. Look for long cords or strings too, like you would find on blinds. When trying to prevent falls, take precaution with windows, stairs and furniture. You can purchase window guards to prevent children from falling through a screen or open window. And choose an approved safety gate for the top and bottom of stairs. Tall or large furniture, and also TVs, need to be strapped to the wall. A child may climb up the furniture and it will fall over on top of them. When it comes to guns in the home, Safe Kids provides the following recommendations: Store guns in a locked location, unloaded, out of the reach and sight of children. Store ammunition in a separate locked location, out of the reach and sight of children. Keep the keys and combinations hidden. When a gun is not in its lock box, keep it in your line of sight. Make sure all guns are equipped with effective, child-resistant gun locks. Homes will have many substances that can cause poisoning if ingested by a child such as laundry packets, medications or household cleaners. Laundry packets should be keep in their original container and up away from children. The same can be said for medicines. These should be locked to keep others from accessing them. Household cleaners, make up, personal care products and other substances can be a danger. Make sure to keep these in a locked cabinet, up away from where children can reach. When there is water around, keep an adult within arm’s reach of small children and those that cannot swim. Once finished, any standing water should be dumped and the container turned over like a kiddie pool or bucket. Keep the toilet seat closed so a small toddling child cannot fall in. If you’re lucky enough to have a pool in your back yard, be sure it has a fence around it and only let children swim while being supervised. Safe Kids recommends the fence be at least four feet tall with self-closing and self-latching gates. It’s a lot to keep in mind and it’s overwhelming. But remember small children are smart, inquisitive and fast! It may seem like everything is a hazard and that is pretty close to true. We have to make sure we are thinking one step ahead of the little ones. They keep us on our toes, but they sure are cute!
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Comprehensive & Cosmetic Dentistry for the whole family.
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Huge Model Railroad HO Scale with more than 10 trains running at once. Also two layouts of Thomas the Tank for the tykes to run themselves. Hours are from 10 a til 2:00p at the Club: 800 Elizabeth Street, North Wilkesboro. No admission charge however donations greatly appreciated to help defray costs of operations as we are a non-profit Org. (501-C3). Come have fun with the Trains!
hillsdale dental in Lewisville
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127 Royal Troon Lane Advance, NC 27006 336-998-2427
lewisville@HillsdaleDental.com Visit HillsdaleDental.com or join us on Facebook for hours of operation! *New patients only. One coupon per person in absence of periodontal/gum disease. Not valid with any other offers. Expires 06/29/18
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TABLE SALT vs. FANCY SALTS Which is better for you…table salt or other fancy salts such as sea or Pink Himalayan? All salts ha e similar amounts of sodium content and basically the same chemical content, sodium chloride. The difference in salts is in the processing and source. Table salt is highly processed from underground mines with added iodine and anti-clumping agents.Sea salt is produced from evaporating sea water and is not highly processed Pin Himalayan salt is rock salt from the Himalayan mountain range and minimally mined. Sea salt and Pink Himalayan both contain some trace of minerals with some iodine. The variety of minerals add the flavor and color differences in the salt so basically there is not a lot of difference in the type of salt. As Americans, we get more sodium than we need, though not from a shaker or grinder but from processed and packaged foods. Many manufacturers don’t use iodized salt which our bodies need for proper thyroid and other functions. If you are concerned that you may need more iodine in your diet, eat many of the foods that are part of a healthy diet with iodine in them such as yogurt, milk, eggs, seafood, fish, seaweed and vegetables grown in iodine rich soils. 92
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MEMORY BOOSTING FOODS supplied by Marilyn Wells One of the top concerns of aging is the decline of memory. New research points to simple, everyday foods that can have a powerful effect on delay of memory loss. “Your diet often can be the greatest influence on your ability to improve your memory and preserve your brain’s function as long as possible,” says Lenore Arab, PhD, UCLA School of Public Health. The top four foods linked to boosting memory are blueberries/strawberries, walnuts, green tea and turmeric. Harvard researchers found that over time berries such as strawberries and blueberries can delay dory decline in older women. Consuming one cup of strawberries or a 1/2 cup blueberries per week had the strongest effects. Berries are very high in powerful antioxidants that are capable of stimulating brain regions that are involved in learning and memory. Add fresh or frozen berries to every meal. A recent UCLA study found that adults age 60 and older who ate walnuts scored higher on several tests measuring recall, attention and memory. Test subjects had consumed an average of 2.7 teaspoons of walnuts daily for a three to six year period. Walnuts are one of the richest foods in omega-e fatty acids which increases the brain’s activity, helping it maintain its full function. Walnuts are high in calories so a small amount, such as two tablespoons as a snack or a few in a salad or cereal, should be sufficient. New research from UCLA suggests that this healthy elixir may also enhance cognitive function, especially memory. The research subjects in the green tea group scored higher than those in the control group on memory tasks.The reyad kin valley ma gaz ine.com
search group showed an increase in the language processing and memory areas on the MRI’s of their brain activity. Researchers suspect that thiamine in green tea may be the influence on the brain. Dr. Arab says that one to two cups of green tea per day will be beneficial. Avoid the bottled tea beverages because they have smaller amounts of tea! This bright, yellow spice has been shown to improve the planning problem solving and reasoning skills in older adults. The research group was given one half teaspoon of turmeric and one teaspoon of cinnamon to the control group. The research groups were tested after six hours and the turmeric group increased their scores significantly while the cinnamon group remained unchanged. Turmeric is rich in cur cumin which gives it the yellow color. Curcumin is believed to target inflammation in the brain that would disrupt memory and information processing. Add turmeric to soups, stews, chili, salads, even eggs, for the health effects of the spice. No more than one half teaspoon is necessary for healthful effects.
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Yadkin Valley
Weekends
NC’s Best Wines All in One Place on May 19 Yadkin Valley Chamber President Myra Cook is keeping up with the weather forecast for her upcoming wine festival on May 19. She has locked in a weather prediction of 100% chance of wine! The Yadkin Valley Wine Festival is one of the best…the location and flow of food, craft vendors and live bandstand music are surrounded by the wine tasting area and the gentle sound of the adjacent creek. The open space accommodates your plans for a wonderful family day and the opportunity to taste until you find your favorite wines of the Valley. To get to Elkin Municipal Park: Use either 399 NC Hwy. 268 or 399 West Spring St. to the park. If you are a newbie to the wine festival scene here are a few key things you need to know. The event is free to you IF you are looking, shopping, eating and enjoying the music. If you wish to taste and buy some of the area’s best wines, you need a ticket (incl. a wristband that must be worn and a free wine glass): $22 in advance or $30 at the gate. A positive photo identification is required to prove the legal age of 21 or older. A limited number of VIP tickets are available for $102 per person. Order tickets Online at EventBrite before May 18 or from the Yadkin Valley Chamber office, 116 E. Main St., Elkin through May 18, 336-526-1111 or visit yvwf.com or Print-and-Mail/Print-and-Fax by May 5. Military vets and active military get a $10 discount at the gate with proper military identification. ya d ki n va l l e y ma gazi n e.co m
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As you enter the gate, the Yadkin Valley Wine Festival has an entry form to fill-in to be eligible for an hourly draw between noon and 4p for a free assortment of Festival wines. Parking at Elkin Municipal Park is $5 per vehicle with all proceeds going to the Elkin Volunteer Rescue Squad. YVEDDI will provide shuttle service from 10:30a to 6:00p from participating hotels at $5 per person. The Legacy Motown Revue opens the live musical entertainment from noon to 2p; The Embers Featuring Craig Woolard entertains from 3p to 5p on the bandstand. Lots of open lawn provides space for blankets. Bleachers face the stage. Picnic tables are available for vendor-purchased food. Food venues include 13 Bones, BJ Fry Shack, Dewey’s Bakery/Blue Ridge Ice Cream, El Taco, Munchie Wagon, Pita Delite, Sherri’s Crab Cakes and Steak Boys. Wine-related crafts include: Silly Willy Caricatures, Walkabout Hats, Bead Jeweled Designs, Cabarrus Barrel Works, Designs by Desi-Bella Rose Cottage, Grace Lee Panes, JR Watkins, Lotus Petals, Master Wood Carvers, Ocean Palms Jewelry, Sara Martin Byrd and The Pink Boutique. The confirmed wineries: Adagio, Carolina Heritage, Elkin Creek, Grassy Creek, Jones von Drehle, Laurel Gray, Native Vines, Old North State, Piccione, Raffaldini, RagApple Lassie, Roaring River, Round Peak/Skull Camp, Sanders Ridge, Shadow Springs, Slightly Askew, Surry Cellars, Weathervane, Windsor Run, Yadkin Valley Wine Company. For you safety and others, please leave your pets at home and no firearms are allowed on the Festival grounds. No coolers are allowed at the event. Keep others’ view in mind and stay along the outer perimeter of the bandstand with umbrellas. See you on May 19 for the best source of NC and the Yadkin Valley’s finest wines.
Becky Wood, Jonesville Jubilee coordinator, announced this year’s event will be held Saturday, May 5 from 10a to 9:30p “When fireworks will end the day. We have music from groups like Ambush, Gaining Ground, Second Chance, Gary Parsons, cloggers, Tim Cooke and others. Food such as hamburgers, hot dogs, corn dogs, fries, nachos and cheese, ice cream and corn plus other good foods. Then for entertainment for kids there will be a walk-in hot air balloon so the kids can walk through, crafts for kids to make, fire and police department exhibits and other fun things. Vendors and crafters will fill the park with their homemade goodies, jewelry, wreaths and other great gift ideas for yourself and for someone you love. Bring a chair…come out and have a good day listening to great entertainment and enjoy the day! Jonesville Jubilee will be held at Lila Swaim Park on Delos Street in Jonesville.” For more information, call Becky Wood at 336-244-5064.
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Friday May 18 6pm Saturday May 19 9am to 6pm May is the perfect time of the year—planting time for Downtown Mount Airy to pay tribute to Surry County’s rich agricultural history. On Friday evening, May 18, at 6p, enjoy a parade of new and vintage tractors cruising up Main Street in downtown Mount Airy. Following immediately is the kids ride-on parade. Saturday morning, May 19, the festivities continue at 9a with a full day of family-friendly things to see and do. Start with a display of antique tractors and farm implements, pony rides, petting zoo, mechanical bull, the Bella Xpres train ride for kids and a hit and miss engine cranking out fresh ice cream. Lots of demonstrations and exhibits offer up the Surry County Quilters Quilt Show, blacksmithing, rodeoing, square dancing and clogging, a water melon seed spitting contest, cake walks, agricultural and horticultural exhibits. All the downtown merchants and eateries will be open to serve you, too! Arts and crafts vendors will have homemade soaps and lotions, handmade woodworking items, hanging baskets and face painting. And what’s a farm without chickens, cows and horses? Never fear, you will see them all at the Mount Airy Farm Fest. Enjoy a variety of specialty food vendors and live music all day. Old-time music fans will be glad to know The Whitetop Mountain Band will return this year at 4p. After Farm Fest, journey over to the Historic Earle Theatre and Old Time Music Heritage Hall at 7:30p, $10 admission, for Carson Peters and Iron Mountain’s traditional bluegrass. Farm Fest is made possible for you by the Mount Airy Downtown Business Association, the support by the N.C. Arts Council: Department of Natural and Cultural Resources and the local assistance of N.C. Farm Bureau, Scenic Motors, Scenic Chevrolet, Mount Airy Saw & Mower, Southern States, Carolina Farm Credit and Rogers Realty. A day absolutely full of things to see and do is going to make for the best Farm Fest ever! For more information on Mount Airy Farm Fest, please call: 336-783-9505or visit mayberryfarmfest mtairydowntown.org
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Tractor Parade and kids ride-on parade Friday, May 18 6pm with Grand Marshall Caroline Mills
Whitetop Mountain Band
Downtown Business Association www.mountairydowntown.org
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VACATION d e d u RENTALS Secl
Our location, close by to multiple vineyards, makes Frog Holler Cabins a perfect respite during your Yadkin Valley visit.
Family trips are tangled up in my childhood memories and serve as anchors and milestones even now. My parents and I (and regularly grandparents or other relatives) traveled regularly—full-fledged vacations, long weekends, and low-fuss, highfun day trips. What remains years later are a few choice souvenirs and keepsakes, a ton of recollections, and a sense of love and togetherness that transcends time. My husband and I have been fortunate to have memorable getaways with our son, too, and when life gets too full, I remind us that we don’t need a week away or even an overnight trip to spend meaningful time together. A half-day container is all we—and you—need to make memories that truly will last a lifetime. Multigenerational getaways are fun, too, so find ways to involve your parents or additional family sometimes. With Mother’s Day and Father’s Day on the calendar, think about marking the occasion in part with a visit to somewhere. Whatever your budget (and individuals' ages), our area is wide open with options. The one requirement? Make a commitment! Time passes quickly. Children grow up and parents grow older. You’ll never regret being able to look back on the memories…and you’ll find that even the imperfect moments make you smile years later. Here are just a few of the endless possibilities that work well for smaller pockets of time. This list is merely a starting place to help get your mind in gear.
Short Trips,
Long Memories
WRITER Emily-Sarah Lineback
Ask about our In-Cabin Massage Therapy Our one-bedroom cabins are spacious with spectacular views of Big Elkin Creek. Cabins are equipped with all linens, WiFi, satellite TV, complete kitchens, gas fireplaces, air conditioning, and hot tubs on the back deck overlooking Big Elkin Creek. Stocked Fishing Pond Walking Trails • Peace & Quiet Just 15 minutes to Stone Mt State Park, Minutes to Elkin & Wilkesboro Over 30 Wineries within 30 minutes
Ask about our exciting NEW Frog Holler Wine Tours! Group discount rates available! For reservations & information
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ALL-A-FLUTTER. A butterfly farm feels half magical and all wonderful. All-AFlutter Farms in High Point holds private group tours and field trips during the week and has Family Days each Saturday during the season. The show begins at 10 a.m., first come, first served up to 150 people, and bring a picnic lunch to enjoy on the grounds afterward. (7850 Clinard Farms Rd. Lot B, High Point, NC 27265; all-a-flutter.com; 336-454-5651). CAROLINA ZIPLINES CANOPY TOUR. Situated on 26 acres of what was the active farm and homestead of R.J. Reynolds’ great-grandfather, this was the first zipline canopy tour of its kind in the state. Several tours are available, and individuals three years old and up are welcome to ride. (1085 Nickell Farm Road, Westfield, NC; carolinaziplines com; 336-972-7656). HORNE CREEK LIVING HISTORICAL FARM. “Living” is emphasized at Horne Creek and visitors might see rare breeds of farm animals that were a part of the original Hauser Farm or try any number of old-fashioned skills that would have been a constant part of farm life in the Piedmont Triad during the early 1900s. (308 Horne Creek Farm Rd., Pinnacle, NC 27043; 336-325-2298). OLD SALEM MUSEUMS AND GARDENS. One of the country’s most comprehensive history attractions, Old Salem is a mix of buildings, museums, programs, and shops that represents the Moravians who settled the town of Salem in 1766. If you tour the buildings, it’s easy to turn this into a full day; pause for a delicious lunch at The Tavern in Old Salem. (900 Old Salem Rd., Winston-Salem, NC 27101; oldsalem.org; 888-653-7253). PILOT MOUNTAIN STATE PARK. Drive up Pilot Mountain, park and take a quick hike around the knob, or extend your stay as long as you like. From trails and boating to hiking and camping, the mountain lets you be as active as you wish. And no judgment for those who tag along and want simply to admire the gorgeousness. (1792 Pilot Knob Park Rd., Pinnacle, NC 27043; 336-325-2355). yad kin valley ma gaz ine.com
ROCKIN’ JUMP. Sometimes a trampoline park is the best choice when it’s a rainy day or someone needs to burn off some energy. We don’t guarantee this is the best multi-generational choice (for everyone to participate, although it can be fun for parents!), but the younger set is sure to enjoy this outing enough to let the grown-ups have more involvement in picking where to eat afterward. (7840 N. Point Blvd., Winston-Salem, NC 27106; winston-salem.rockinjump.com; 336-777-7431).
Visit the Historic Richmond Hill Law School site, listed on the National Register of Historic Places. Docent guided tours of the 1861 home, restored in the 1970s, of the honorable NC Chief Justice Richmond M. Pearson (1805-1878) are available on May 19 and June 16 from 2:00p to 4:30p. Admission is FREE. Please leave queries on the answering machine: 336-473-1853, in East Bend.
SHALLOWFORD POPCORN FARMS. For more than 25 years, this family owned and operated agribusiness in Yadkin County has been raising and selling popcorn (and it’s all natural and GMO-free). With at least 10 people (and an appointment), you can take a weekday tour of the facility. (3732 Hartman Rd., Yadkinville, NC 27055; shallowfordfarmspopcorn.com; 336-463-5938). W. KERR SCOTT DAM AND RESERVOIR. This 1,475-acre reservoir combines a wealth of outdoor activities: boating, canoeing, kayaking, swimming, hiking, and mountain biking trails. The six-mile Overmountain Victory National Historic Trail passes through the Bandits Roost Campground. Check out as much or as little as your heart and body desire. (499 Reservoir Rd., Wilkesboro, NC 28697; 336-921-3390). Whether you’re bent toward science (if so, try Kaleideum North in Winston-Salem) or history (check out the Mount Airy Museum of Regional History) or if you crave a farmers market, opportunities abound. Decide your trip’s slant, visit local tourism websites, and put some plans on your calendar…and memories in your heart.
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on the cover
Free to Wander... in cascading waters WRITER & PHOTOS Wendi Hartup
Above: Floating down the New River.
Above: Hobby Park. Below Shacktown Falls.
OUR COVER PHOTO is one of Wendi Hartup’s nature photographs. Wendi is the Storm Water Manager for the Town of Kernersville. This shot was an instant favorite because of Zach and his enthusiasm about being in and around nature’s water world at River Park at Cooleemee Falls. Zach is Wendi’s son and he is a 9 year-old fourth grader at Kimmel Farm of the Forsyth County School System. Not only does Zach love school but he loves playing with his friends in nature and simply being outside…name a child that doesn’t prefer to be outside instead of on the couch inside! 10 0
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I love a massage and there is nothing better than sitting under a small waterfall enjoying the beating along your back, sitting in a tranquil pool watching my not so little one splash around safely, dropping leaves over a little cascade or floating together down the river. Waterfalls of any size are magical. Actually so many of our local waterways offer amazing opportunities to take your kiddos of many ages to enjoy. Before heading out it is important to consider safety. No matter the age it’s always good to research the area beforehand, bring a first aid kit, snacks and water to drink. Invest in some river shoes, they don’t have to be pricey as the box stores have some great cheapies but make sure it has some grip. No matter how clean a river looks, it is still smart to wear river shoes to protect feet from sharp rocks. Look up the weather as a chance of rain could make waters rise quickly. In our cities with all the hard surfaces, stormwater runoff can empty large amounts of water into local waterways. A small rain in Winston Salem could make a river rise several feet in a small amount of time. Lastly try to keep little hands from getting into mouths and other orifices. Bring along wipes until you can get to a place with soap. No river is completely clean for humans so pay attention to your little one and if you are the least bit concerned about a symptom seek your physician’s advice. The younger the child the shallower the water should be. I took my son from ages 2-4 to local creeks that were inches deep and had small little pools. His favorite things were to throw rocks and make big splashes. We made leaf and stick boats go over small cascades and created tiny dams to see how water always finds a way through it. As he got older we started visiting more creeks that had deeper 1’-2’ pools to splash and play. Until my little was a better swimmer, he wore his muscles (a puddle jumper) everywhere because this kid LOVES water. When my son was about 5 we went on a float trip on the Dan River near Danbury. Many of the outfitters require kiddos to wear lifejackets and we brought rope to tie our tubes together. This made the float trip a little longer yad kin valley ma gaz ine.com
because we created drag but we both felt more comfortable and no one got lost. What I loved about the Dan River is the gentle movement of the river and my son could get off the tube and stand up. A few spots might be 3’ but usually it is closer to around 2’. A year or so later we went with several neighbor families and floated the New River. The New River moves quicker than the Dan and has some small rapids. He was such a confident swimmer by then that the faster waters were not scary (we did not have to paddle our feet to move like some times on the Dan River), the surprise of the small rapids were a blast and he could still walk if he wanted. The kids seemed to get out of their tubes a lot to race each other in a funny walk-run. Besides some of the obvious locations like Hanging Rock’s waterfalls with swimming holes there are many to be found in our local creeks. In fact you can search ‘swimming holes near’ you and find websites devoted to all the fun places to visit. Shacktown Falls is hands down one of the coolest places to visit. There is a 5’-6’ area of cascading water. This isn’t the place to scoot on your rear as it is a bit too steep but there are some good spots to sit and let the water massage your back. There is also a really nice pool that you can swim around in if it isn’t too crowded. Above the cascades area is a smaller set of cascades set at a very nice slope that is perfect for sliding into a 2’ pool. So much fun and we, in fact, spend most of the time there as it is fun for me too. It’s always great to visit new places but sometimes the best place is a silly small pool at home. Enjoy the moments to the fullest and allow yourself the time to wander.
Water adventures can be close to home too.
Some of our favorite spots: Hobby Park, Winston Salem, NC Miller Park, Winston Salem, NC Shaffner Park, Winston Salem, NC 4th of July Park, Kernersville, NC Shacktown Falls by Yadkinville, NC New River by Boone, NC Dan River by Danbury, NC Next article will be fun in the yard...veggie gardening and such.
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Ya d k i n • Va l l e y
PEOPLE
Wilkes Heritage Museum
Honors Veterans
WRITER & PHOTOS What is a veteran? A veteran, according to Webster’s Dictionary, is “a former member of the armed forces.” That statement does not do justice to what a veteran actually is. It does not mention the sacrifices made on behalf of the veteran or their families during their service. It does not reflect the after effects of service or define their character because of their service. At the Wilkes Heritage Museum, we want to explore all of these avenues of a veteran through our military displays. The New World has been in conflict since its “discovery” by European explorers. Even before America was a nation, citizens of this land were willing to sacrifice themselves to defend what they believed in and to make a better future for their children. The American Revolution saw the courage of men such as Benjamin Cleveland, Robert Cleveland and William Lenoir leading troops from the Wilkes Militia into battle at King’s Mountain. This battle turned the tide of the war in favor of the patriots and led to the ultimate victory and start of a new nation. 10 2
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Jennifer Furr, Museum Director
Wilkes County has had representatives fight in every major war and conflict the United States of America has been involved with beginning with the American Revolution up to the fight against terrorism in the Middle East. Through artifacts, photographs and documents, the Wilkes Heritage Museum tells the story of the military history in Wilkes County. There are three different exhibit areas dedicated to military history that span from the American Revolution to the U. S. Civil War, World War I, World War II, Korea, Vietnam, Operation Desert Storm, Operation Iraqi Freedom and efforts in Afghanistan. A special fundraiser for the museum is dedicated to honoring veterans with bricks engraved with their names, dates of service and branch of service. On the first Saturday in November, the Wilkes Heritage Museum partners with the local Veterans of Foreign Wars and Marine Corps League to hold a special Veterans Ceremony on the front lawn of the museum. The museum has also compiled four volumes of books about
Wilkes County Veterans for which we have bricks. These books tell the personal stories of our veterans and the life lessons they learned from their time in the military. Due to the construction taking place right now in downtown Wilkesboro to revitalize the area, the Wilkes Heritage Museum’s Veterans Brick Walk has been taken up and stored for safe keeping. These bricks will be placed back in the front lawn around the war memorial obelisk once construction is completed. There will more space made available to add additional bricks to the walk. Visit the Wilkes Heritage Museum and learn more about our military heritage and Veterans Brick Walk. The museum is open Monday – Friday, 10am-4pm, and on Saturdays by appointment or for special events. There is an admission fee to tour. F or more information, please contact the museum at 336-667-3171 or visit our website at wilkesheritagemuseum.com. yad kin valley ma gaz ine.com
The second annual Yadkin Valley Food Truck Festival will be on June 2nd from 11am to 4pm in downtown Yadkinville.: 13 Bones, Street Tacos, Flite Time Wings, Emergensweets, 360 Kettlecorn, Wolf Down, Cameron’s Funnel Cakes, BJs Fry Shack, Wild Willie’s Wiener Wagon, Brady’s Coffee Company, and Polar Bear Italian Ice concessions will be on site. Other vendors are Mary Kay, Norwex, Scentsy, Lipsense, Doterra, Posh, Pampered Chef, Stagecoach Chiropractic, Avon, Lularoe, 31 Gifts, Mary and Martha, Paparazzi, Plunder, Tupperware, Indulge Soapery, Monat, craft items, candles and jewelry. Enjoy activities and games for the whole family. If you are interested in participating, please contact Paula Casstevens, Team Retention and Fundraising Lead: 336-480-7837 or paula.casstevens@yahoo.com. Vendor deadline to participant is April 30th.
Events at Paul J Ciener Botanical Garden 215 S. Main Street in Kernersville. Tickets & registration: cienerbotanicalgarden.org and 336-996-7888. May 7 Noon to 1:00p, “Community Gardening,” Megan Gregory, Forsyth County Cooperative Extension Community Garden Agent. Bring lunch; Garden will provide drinks. FREE to members of PJCBG or a $2 donation for non-members. Registration required. May 14 and 16 9 to noon, “Beginning Photography-Taking Better Photographs,” Elizabeth Larson. $95.
May 31 Band Balsam Range, Encore Concert Performance on the Lawn at 6:30p. Tickets $18 in advance/$22 at gate. May 30 and June 1 9 to noon, “Intermediate Photography-Macro Photography,” Elizabeth Larson. $95. June 4 and June 6 9 to noon, “Learning Your Smart Phone Camera,” Elizabeth Larson. $60. June 14 6p to 7p “Pruning Without Fear-Training with a Purpose,” Josh ya d ki n va l l e y ma gazi n e.co m
Relay for Life Founded by Dr. Gordy Klatt in 1985, the Relay for Life movement unites communities across the globe to celebrate people who have been touched by cancer, remember loved ones lost and the action for lifesaving change. On Friday, May 11th, from 6p to midnight at the Yadkinville Community Park you can be a part of Yadkin County’s Relay for Life. Funds raised event go fight against cancer through the American Cancer Society. This organization attacks cancer in dozens of ways, each of them critical to achieving a world without cancer—from developing breakthrough therapies to building supportive communities, from providing empowering resources to deploying activists to raise awareness. Join Relay for Life…visit RelayForLife.org/yadkinnc or contact Jenna Strader, Community Development Manager, Yadkin County, jenna.strader@cancer.org Williams, PJCBG Garden Manager. FREE to members of PJCBG or $5 for nonmembers. Light refreshments. Registration required. June 25th Paul Ciener Blood Drive, 2:30p to 7p. Give blood to help save lives!
Wine Tasting Event to Benefit Restoration of Historic George Elias Nissen House RAISE A GLASS TO GEORGE ELIAS NISSEN--ONE OF THE MOST IMPORTANT INDUSTRIAL PIONEERS OF THE N. C. PIEDMONT AND HELP SUPPORT THE HISTORIC NISSEN HOUSE PROJECT! On Saturday, May 5, 2018 the Lewisville Historical Society and Lowe's Foods will sponsor The Shallow Ford Wine Tasting at Shallowford Square in Lewisville from 3:00 to 6:00 p.m. The event will feature North Carolina wines, and there will be live music, gourmet food and cheeses, a silent auction and a 50-50 raffle. Join your friends in supporting this important community project as you enjoy tasting excellent local and regional wines! Tickets are a $35 donation, available in mid-March from Lowe's Foods in Lewisville, or call Susan Linker at 336-945-5123, Merrikay Brown at 336-766-5842, or Mary Gaines at 336-766-8256. In case of inclement weather, the event will be held at the West Central Community Center, 6130 Yadkinville Road, Pfafftown, 27040. PURCHASE YOUR TICKETS SOON AND MARK YOUR CALENDARS FOR MAY 5TH! M ay -June 2 018
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Scott Lewis
Say Friend… Where did you find these anyway? WRITER
Scott Lewis
In my early fishing career, I was always a little shy dollar wise on being able to keep up with the other fishermen when it came to buying lures and equipment; but when something new came out I managed to squeeze a little extra money. One year our bass club had ordered some very special fishing lures out of Tennessee that were hand made called the “Tennessee Shad.” They were very special as to the colors you could purchase and especially the way they ran in the water. They were hot! The club ordered about 60 of these lures, and when they come in we would lay them out on the table and everyone would get what they ordered. It was just like looking at new marbles. The twin-
kle in our eyes was just like Ralphie getting his Red Ryder BB Gun. Only better, because we were adults, and we had control. Each guy would pick his order up and away we would go. Losing one was like taking a cap to the head, or losing your best friend, maybe even worse! We had them in blue, brown, green and gold colors, they were really beautiful lures. The only thing at that time better was the Charlie O, it was a good one too. As my fishing budget allowed, I would pick up a few more lures. It was a choice between the Similac and diapers. The baby didn’t really need diapers so that’s how I rationalized I could get a new lure. Made since to me, all she was going to do was mess up the diaper anyway. And that lure was going to catch me a fish or maybe win a tournament. I used those lures for several years until they became hard to come by, and then I placed them in safe keeping. No offense to my “baby girl” who is now 40 plus! Today I have so many fishing lures that I can’t find them all, but the ones that are most important are mounted in a fishing display on the wall in what I call my “Fishing Room.” If it’s been made I might have it, but I only use a few each time I go fishing. One day my wife said let’s go to the Antique Show in Liberty. I said ok, and off we go. I am always looking for old fishing tackle and after spending the day there not finding much, I saw over in the corner a fishing display of old rods reels and tackles boxes. I drifted over there to see what the gentleman had and looking around I saw this one great big old box and opened it up, as I was looking in the box, there THEY laid. The “Marbles,” “Raphine Red Ryder BB Gun,” the glorious Tennessee Shad Lures! Just sparkling, and saying buy me and take me home. So being cool, calm and collective, I started pulling a few lures out of the box and asked the gentleman “what are these?” I thought
I was being real cool. He said he didn’t know but they sure looked good, and I kinda shrugged and said “Hmm, I don’t know.” Then I asked “how many do you have?” He said about 10, I thought to myself “Lord, help me…my gosh I knew there was a Fishing Angel. So, I said, “Let me look at some of the other stuff first,” knowing they were mine. So, I picked through the box getting all that he had and several other lures, trying to be calm and not let him know I felt like I had struck gold. I paid him and walked away. They were all mine! Then as I was leaving, I turned and I said friend, “Where did you come about these anyway?” He said, “Oh, the guy’s name is on the box.” So, we looked at
the bottom of the box and behold, it was one of my old fishing buddy’s tackle boxes that had been put in an estate sale. My old friend that I had sat across from the table nearly 40 years ago picking through the lures had passed away and the family sold his old fishing stuff. The good old days have come and gone for some, for others we will keep on making those casts looking for the big one. I had lost another old fishing buddy, but getting his lures and adding them to my collection helps the great memories live on. The lures are now in safe keeping and waiting to be passed onto another some day. My old fishing buddies who have passed on are now in the best fishing place ever, but as long as God gives me good health and the water is up, I am making a cast for them!
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 10 4
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Nowadays most small towns have banners decorating their main drags and East Bend is no different sporting some new flags that display a design unique to the town. Town Mayor, Archie Hicks, stated, “We want to thank the Beautification committee of Anne Hardy, Brenda Flynn, Christy Kaplan and Jan Hicks for the design, inspiration and time they gave to the project. The flags represent succinctly where East Bend is located in a every evocative way.” The striking blue is an eyecatcher. Life-long resident, Ann Neill, a young 86, says, “The banners are beautiful and symbolic of how the town got its name showing the proximity to the Yadkin River and its east bend, a tale I’ve heard all my life.” East Bend is a humble spot. It was once known as the Buggy Capital of the South and home of THE or one of the first female dentists in North Carolina, Rosebud Morse. There were several buggy shops in town. Huff being the largest until Mr. Ford came along and the transportation mode changed. With four churches, an elementary school, Senior/Community Building, Medical Center, post office, dentist, VFW Building, Volunteer Fire Department, three eateries in town and one at each end on the outskirts of town, convenience store, gas station, a variety of small businesses and a brand new library within walking distance. The main street is dotted with aged, Hallmark-style Victorian houses one of which is now a B&B called Christy’s Inn, (c.1913), at 109 East Main Street. In the past the house was called the Drummers’ Home as it hosted traveling salesmen. Today the house is a cool, icy blue color with crisp white trim. The room numbers remain on the bedroom doors still with modern bathrooms for two suites. Guests praise the breakfast; hors d-oeuvres and wine are served at 5p making a nice break from visiting half a dozen wineries in the area. (336-699-3133 or christysinnateastbend.com) In town you have Alex’s Grill & Ice Cream 119 Pauline Street across from Christy’s Inn Mon.-Fri. 11a to 9p Sat. 11a to 9p, Sun. 11a to 8p 336-699-5000 Menu: alexsgrillandicecream.com
destination
Also in town Kitchen Rosselli/Fine Italian Dining Housed in Historic Davis Bros. listed in the National Register of Historic Sites 105 East Main Street Reservations: 336-699-4898 Open for dinner: Thurs. 6p, Fri. 6p Sat. Summer Hours noon to 4 and open for dinner at 5:30 kitchenrosselli.com Find a Subway at the convenience store on Hwy. 67 East of East Bend/O’Henry’s Family Style Restaurant 10225 NC Hwy. 67 at the river bridge Local Music Friday nights Open Mon.-Thurs. 4a to 2p Fri. and Sat. 4a to 10p 336-699-8693 West of East Bend/Mount Olympus Family Restaurant 7844 NC Hwy. 67 Open: Mon.-Sat. 5a to 9p Sun. 7a to 2p Daily weekday lunch buffets, and a full order menu Evening Buffets: 5p-9p, Thurs., Fri.and Sat. Lunch Buffet: 11a-2p, Sun. Breakfast buffets: Tues.evening, 5p-9p; Sat. morning 7a-11a ya d ki n va l l e y ma gazi n e.co m
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photos from 2017 celebration
a small town celebration of
God & Country
Saturday June 30
Free adult gardening classed being offered through the Forsyth County Center at the Arboretum and Gardens at Tanglewood Park. All classes are held from 11 to noon at the Arboretum Office unless otherwise stated. Please register by email at coop-extregistration@forsyth.cc or call 336-703-2850 no earlier than two weeks before the program. The Arboretum Office is a white building located behind the Manor House. You may park in the Manor House parking lot, which is to the right of the house as you face it from the street. Tell the attendant at the entrance gate you will be attending a seminar and s/he will let you enter at no cost. 10 6
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Years ago, longer than you and I can recall, in 1903 J.G. Huff of Huff Buggy Works organized a Fiddlers’ Convention to honor the Fourth of July. First on the agenda was a grand parade. Years later, the East Bend Fire Department took over the event that began with a parade complete with a parade queen, followed by a horse show. Changes come with time and the event disappeared. In 1990, a group of East Bend citizens revived the event as the East Bend God and Country Celebration held on the Saturday before the Fourth of July. This year is the 28th event. As an all-day family event on June 30, celebrating starts with a parade at 9:30…folks stake out their good viewing spots much earlier. Military color guard, veterans and active military lead the parade down Main Street followed by the Grand Marshall. Veterans who can no longer walk the parade route ride on a float created for the East Bend American Legion. This year the Grand Marshall is Gary Martin, long time East Bend Fire Chief, now retired. Many floats created by local churches and groups, local and neighboring fire trucks, town officials, scouts, beloved classic vehicles, horses, tractors and yeh, candy and lots of it are part of the parade. At 11:15, festivities then move to the East Bend Elementary School grounds for opening ceremony which includes honoring of all veterans, food, music, crafts, waterslide and activities. Singer, pianist, Stan Bobbitt will headline the entertainment. If Mother Nature cooperates, it will be a very warm day and the “Wet Down” by the East Bend Fire Department gives the kids some cooling fun relief. At 6:30, under a huge tent, enjoy music by Forbush Friends Choir & Community Choir with the evening speaker, Pastor Marty Woods from East Bend Friends Church. (200 chairs are available, but you may want to bring a lawn chair). When the sun goes down folks will move to the East Bend Senior/Community Center off Hwy. 67 and surrounding viewpoints for some spectacular fireworks at 9:30. For more info: East Bend Town Hall 336-6998560.
May 2 & 9…last two sessions of Raising Backyard Chickens. May 2-egg storage, food safety, egg laws, city codes; May 9 Q&A session. FREE, pre-registration required. Bring your lunch, 12:10 to 12:50 at the Extension Office on 1450 Fairchild Road in Winston-Salem with April Bowman Extension Agent, Livestock: 336-703-2855 or awbowman@ncsu.edu May 16…Flavorful Culinary Herbs for the Kitchen, grow, harvest and cook June 20…Hydrangeas: Beyond Endless Summer and Limelight, Jon Roethling, Curator of Mariana H. Quebein Arboretum and Botanical Garden to be held at the Arboretum at Tanglewood. yad kin valley ma gaz ine.com
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your pet’s WRITER & PHOTOS
Good Health
Robin Brock, D.V.M.
Robin Brock, D.V.M.
PACKING IN THE SMOKIES
PART THREE: PACKING
Weighing the pack.
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If you have been following these articles, you know that we are preparing for a horse packing trip into the Great Smoky Mountains National Park. So far, we have discussed pack stock and how we feed them on the trail and pre-planning details. It is now time to start packing our bags. Packing for a pack trip, whether by backpack or horse pack, requires skill at space conservation. One has only a limited amount of space which can only be loaded with a limited amount of weight. Most horses and mules can easily carry 200-300 lbs which is generally 2030% of their body weight. Correct distribution of the weight is important as the load needs to be evenly balanced. The first step in packing is to figure out what you need to take. What will you eat? What will your animals eat? Where will each of you sleep at night and what will you wear? As discussed earlier, your horse feed may well take up 2/3 or more of your pack space. I like to put the horse feed in first, evenly divided between the two panniers (these are the boxes which your pack animal will carry on his or her back). After the horse feed is loaded, I like to lay everything else that is to be carried out on the floor to try to divide it up. Meal planning is essential before deciding what to pack. If you just throw a bunch of trail food in your pack, you may end up with way more food than you need or not enough. Food for two adults for a day takes up amazingly little space if you plan well. Dehydrated foods which only require the addition of water such as rice, mashed potatoes, and instant oatmeal and pancakes are pretty easy to use. Canned foods are heavy because of all the moisture and also cans must be rinsed, smashed and packed back up for the trip out. Several meats are available in foil packages or in dehydrated versions. Figure out what you are going to eat at each meal and then you know exactly how much to take. I find it helpful to use ziplock bags to organize and put all the items for each meal in one bag. The empty bags can then be used for packing out trash or wet clothes. After you have food organized for each meal, add snacks such as trail mix, granola bars and even high energy candies. These snacks help fill in the hunger gaps when you are between meals. I like to pack apples. They are heavy and take up space but they are great yad kin valley ma gaz ine.com
snacks, make a great addition to pan cakes and the horses LOVE the leftovers (nothing to pack out! ) You will need quite a bit of water on your trip. Figure on 2 quarts of water per person per day. Extra water may also be needed to rehydrate foods. Backpackers often carry only one or two bottles and then either use a filtered straw or refill often using a filter system or water purification tablets. When a pack animal is available, we have the luxury of carrying a few more bottles but still have to refill daily. Taking a couple of frozen water bottles will help you to keep “refrigerated items” cool for the first day or two. Once the ice melts, the water in these bottles can be drank and then refilled along with your other bottles. Never drink water directly from a stream without purification unless you are willing to chance the consequences. Even apparently pure mountain streams can contain organisms such as Giardia which can cause severe GI upset. Fortunately, our pack stock’s GI system is a little tougher and they can drink from most water sources without fear of retribution. Where will you sleep and what will you wear are simple questions. You will probably want a tent or tarp for shelter and at least one change of clothes in case you get wet. After
To help your dog settle in at home, make sure it has:
• Nutrition that meets their unique nutritional needs based on their age, size, breed and sensitivities. • A place to eat with designated food and water bowls that are cleaned daily • A safe place to relax with a crate, kennel or gate. • A comfy bed that fits their height and weight.
Let’s not forget our adopted cats: • Daily nutrition that is high in real protein and wet food for enhanced hydration. • A place to relax and explore such as a climbing tree. • A litter box. • A designated place to scratch and sleep.
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a long pack trip, one should just assume that you will be grimy. Your pack stock will probably need to be high-lined (more on that later) at some point so you will need tree saver straps, ropes and line devices to tie to. Tarps, clothing, and sleeping bags are all lighter items that can be packed into your top pack. It should be balanced with equal weights on each side and something solid (like a sleeping bag) in the middle to keep the two sides separate. Food, water and sleeping gear are very important. There is one other very important item that you should include in your pack. A first aid kit for both you and your pack stock is absolutely essential. Remember that the basics in an emergency are to control bleeding, prevent infection, and control pain and inflammation. Bandage materials for you may also work on your pack stock but be sure to have some larger bandages and wraps for them. Carry some type of blood clotting agent along with disinfectants to clean wounds. Talk to your veterinarian about medications for pain and inflammation for your pack stock. Pain may manifest in colic from eating something new on the trail or it may be associated with inflammation from an injury. In either case, controlling pain and inflammation may make the difference in your horse being able to walk out of the woods or not. So now you are sitting in your living room with your panniers loaded with horse feed and a big pile of other stuff that needs to go somewhere. This is the time to pull your scale out and start weighing. I have found that disposable plastic shopping bags work well to weigh things in. Use two and fill them together, adding to each bag as needed till they weigh the same. Then you can put the contents of each bag into each pannier. Do this until all of your items are packed away. If your measurements have been accurate, your panniers should be nearly equal in weight. If you are able to lift the loaded panniers, it is a good idea to weigh them fully loaded to be sure. Remember to weigh the top pack as well. Both panniers, the top pack and the weight of your saddle need to be added together to determine the full weight that you are expecting your pack horse to carry. Don’t overdo it and remember to pack the scale so you can re-balance your load each morning. Proper planning and packing are the most important steps in any pack trip. If you do it well, you will be ready to face whatever challenges await you on the trail. In the Smokies, there will always be challenges. We will face them together in the next edition.
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Caring for Baby Chicks
WRITER & PHOTO
Shannon Holden
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There are quite a few people these days getting a few chicks to have some backyard chickens. Have you ever been in a store like Tractor Supply and heard a kid tell their parents that they want a baby chick? Sometimes they don’t know the proper way to care for them so they turn away. So, it’s good to at least know the basic things to raising them. It is very important to keep a close check on baby chicks as they grow. They have to get off to a good start so they will adapt to gaining weight for a good healthy body since they grow fast. I believe the main 3 things you need to have is warmth, food and water. For their warmth, it’s best to have
soft bedding for them to lay in and be comfortable. Pine shavings or straw work best. You can use a plastic tub or a wooden hutch to put them in. The best heat source that I would recommend is a red heat lamp. Their temperature is very critical because they need warmth to stay alive. It will depend on how old they are as to whether the temperature needs to be warmer or cooler. If they are in a huddle or crowded together that means they’re too cold. If they are away from the heat source and panting with their feathers out that means they’re too hot. Starting with the first day of their life, the temperature needs to be between 95 to 100° Fahrenheit. The temperature should be lowered 5° Fahrenheit each week until it reaches 70 to 75° Fahrenheit. By then, they are old enough to supply themselves with enough heat to live because they have feathers. Having the optimum temperature for your baby chicks will make it easier on you and you will have happy little chicks. Food is very important because without it they won’t get off to a good start and grow like they need to. I find it best to use starter grower feed since they are just starting out in the world. Your local feed stores should carry good quality starter feed. It’s made of little pieces and dust-like so they can swallow and digest it easier than big chunks. It should also have the right nutritional values they need for their growing body. I say that water is the key since everything that lives needs water to survive. They need the water to keep them hydrated. In conclusion, use common sense when caring for baby chicks. Keep them warm with clean, dry bedding and make sure they are eating and drinking often. Just to make life a little easier, be aware of how much food and water you’re giving them. I mean, you don’t want it to spill and go to waste, right? So, just make sure your setup is efficient. If you take good care of the chicks when they’re little, then around five months of age they’ll be providing you with breakfast and farm fresh eggs.
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send your pet photos to: petpics@yadkinvalleymagazine.com
Debbie shares her pet pics! Debbie says, “Here are my little sweethearts. Sadie Grace (Shih Tzu) is 13 and Daisy Mae, the cocker spaniel is 16 months.”
off the bookshelf Inside the book covers of The Secret Lives of Dogs, author Jana Murphy supplies the answers to mysterious (to humans) canine behaviors. The format gives each topic three pages with veterinarian and animal behaviorists suggestions, a “Breed Specific” box relating to the topic and concludes with a “Now that You Understand…” feature. Learn why dogs prefer rawhides to rubber toys, if you should remove hair from your dog’s ears, why dogs delight in sniffing other dogs and people’s bottoms, if howling really makes dogs feel good or why dogs dislike having their feet touched—that’s just a sampling. There are 52 behaviors studied. While you will select behaviors relating specifically to your furry friend, your curiosity will lead you to read all 52 chapters even though some behaviors are simply disgusting! We still love ‘em! The chapter on Biting When Playing peeked my interest—our German Shepya d ki n va l l e y ma gazi n e.co m
The Secret Lives of Dogs
herd has to “chew” on the hand that is petting her—Dr. Wright, PhD, animal behaviorist, suggests the biting instinct is usually sealed when the mother dog teaches her pups “it’s a bad idea.” If a puppy is taken away from his litter mates and mother too early—it won’t have learned the proper etiquette about biting. "Now that You Understand” suggests: • you can talk like mom— a low authoritative grrrr • stop immediately petting or playing and turn your back on the dog to show you don’t like this behavior • use an extension—rather than your hand replace with toys, towels or ropes as intermediaries • play at your level—keep your head and shoulders higher than your dog’s— he will know you are the one he needs to respect, not the one he’s allowed to bite. Quick Fix: Dislodge eager jaws by blowing a quick blast of air on the dog’s nose. M ay -June 2 018
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STOKES TIRE King-Tobaccoville Rd. King (336) 983-4352
MOCK TIRE ROBINHOOD 5385 Robinhood Rd. Winston-Salem (336)924-1499
MOCK TIRE COUNTRY CLUB 4752 Country Club Rd. Winston-Salem (336)768-1010
BEROTH TIRE MOCKSVILLE 132 Interstate Drive Mocksville (336) 753-8473
BEROTH TIRE MADISON 711 N. Highway St. Madison (336) 548-3672
NORTH ELKIN TIRE 2050 N. Bridge St. Elkin (336) 526-1340
SHATTALON TIRE 5780 Shattalon Dr. Winston-Salem (336) 661-9646
MOUNT AIRY TIRE 1380 Carter St. Mount Airy (336) 786-4137
MOCK TIRE LEXINGTON 2012 Cotton Grove Rd. Lexington (336) 357-3421
MOCK TIRE at the VILLAGE 2534 Lewisville-Clemmons Rd. Clemmons (336) 283-9803
from all of us at
MOCK TIRE SOUTH PARK 3131 Peters Creek Pkwy. Winston-Salem (336) 788-0200
MOCK TIRE STRATFORD 834 S. Stratford Rd. Winston-Salem (336)774-0081
MOORESVILLE TIRE 1037 N. Main St. Mooresville (704) 799-3020
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Your One Stop Automotive Centers mockberothtire.com M ay -June 2 018
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What IS That? In the last issue...
The What Is That? item in the March/April magazine is a bottle/can opener. It was surprising to learn so many entrants still use this kitchen tool. Like the old hand fans, lots of these can openers made a great advertising resource. Judy C. Davis of Pilot Mountain was drawn for the $100 winner. She recalls the larger end of the opener was used to pry off caps from glass drink bottles. The smaller end was used to punch open a can top to pour out liquid. “It was also called a “church key.”
Growing up on a farm in the 1920s-30s was pretty tough. My Dad told all the same stories you hear repeated of so many rural families, what they grew, was what they had to eat. How he had one new pair of shoes every year, bought when they sold tobacco. With that in mind, here’s one of my favorite shots. For entertainment you didn’t go to the movies or to the theme park, Poppie Norman let you ride the plow horse. I call this my six legged horse photo. You see the kids being led around, but take another look and you’ll see an extra pair of legs belonging to Poppie, holding the kids in place.
collectors
a snapshot of history
WRITER & PHOTOS
the stories behind those old photographs
John Norman
Mary Elizabeth Gainor of Lexington and James Norman from Hays are winners of a gift certificate to the Yadkin Valley General Store in downtown Elkin. Mary Elizabeth remembers people opening drink bottles on a cabinet door handle and knows this opener is better. James saw folks using pocket knives,butter knives, screwdrivers and even a claw hammer—not all the results were good, he recalls. In his younger years, James actually used the seat belt connector on his 1970 Oldsmobile 98 and “It worked like a dream and saved the (camping) weekend! 118
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Two of my uncles, Graham & Ralph at Donnaha as the train steams by. yad kin valley ma gaz ine.com
Here in East Bend, for that matter in Yadkin County, there are no railroads. Any East Bend freight came into the depots in Donnaha or Rockford. In this photograph my aunt Nell and uncle Graham are standing in front of the trains at Donnaha. What a photograph! Notice the engineer leaning out of the window, the action of the steam, to the left another locomotive has smoke coming from its smokestack and wouldn’t you like to see those wooden boxcars. And just why are there no trains in Yadkin County? Sorry, out of room, you’ll have to wait till the next issue to find out that story. My estimate is both train photos are from around 1916-20.
You’ll find a complete version of our May-June issue on-line at: yadkinvalleymagazine.com
The digital edition is brought to you by
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201 N. State St., Yadkinville (336) 679.8816 825 N. Bridge St., Elkin (336) 835.4288 cms-insurance.com
continued from page 85
The Yadkin Memorial Honor Guard
the sound of Home! ...a cherished
grandfather clock ______________________ a heirloom that will last a lifetime _______________________ authorized dealer:
Bulova Howard Miller Hermle Community service activities are broad reaching including fundraisers for four $1,500 college scholarships per year to one boy and girl from each of the county high schools. These scholarships are in memory of U.S. Marine Corp Lance Cpl. Daniel Freeman Swaim, lost in Iraq in 2005. Veterans in the Classroom programming offers presentations such as flag etiquette and a POW/MIA video documentary/Q&A time, pre-game flag presentations at schools, Veterans and Memorial Day services, distributing the traditional red poppies and marching in local parades and riding on a V.F.W. float. If you are interested in joining the V.F.W. in Yadkin call: Cmdr. Larry Crews at 336-367-7827 or Pete Knight at 336-468-6257. You can recognize a veteran and it’s good to know “V.F.W members carry applications in their wallets!” shared Cmdr. Crews.
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Why should you buy your new Grandfather Clock from Oldtown Clock Shop & Repair? Our clocks are under factory warranty and we do the warranty work We deliver your new clock for FREE We “set up” your clock in your home or business We offer a full service department And even after offering all those extras that others don’t… Our prices are very competitive! We also offer RHYTHM
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Old Town Clock Shop &Repair, Inc. Family Owned and Operated by Alan and Sandy Moran 3738 Reynolda Road (Highway 67), Winston-Salem (336)924-8807 TUES–FRI 9:30a–5:30p, SAT 9:30a–5:00p www.oldtownclock.com M ay -June 2 018
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The Business Section
Your Edward Jones Financial Advisors are, left to right: Paul Bunke, Tanner Joyce, Tammy Joyce, Dale Draughn, Aaron Misenheimer, Frank Beal, Chris Funk, Doug Draughn, Deanna Chilton, Kody Easter, Barry Revis
How Can You Meet Your Short-term Goals? Why do you invest? If you’re like most people, you’d probably say that, among other things, you want to retire comfortably. Obviously, that’s a worthy longterm goal, requiring long-term investing. But as you journey through life, you’ll also have short-term goals, such as buying a second home, remodeling your kitchen or taking a much-needed vacation. Will you need to invest differently for these goals than you would for the long-term ones? To answer that question, let’s first look at how you might invest to achieve your longer-term goals. For these goals, the key investment ingredient is growth – quite simply, you want your money to grow as much as possible over time. Consequently, you will likely want a good percentage of growth-oriented vehicles, such as stocks and other stock-based investments, to fund your 401(k), IRA or other accounts.
However, the flip side of growth is risk. Stocks and stock-based investments will always fluctuate in value – which means you could lose some, or even all, of your principal. Hopefully, though, by putting time on your side – that is, by holding your growth-oriented investments for decades – you can overcome the inevitable short-term price drops. In short, when investing for long-term goals, you’re seeking significant growth and, in doing so, you’ll have to accept some degree of investment risk. But when you’re after short-term goals, the formula is somewhat different: You don’t need maximum growth potential as much as you need to be reasonably confident that a certain amount of money will be there for you at a certain time. You may want to work with a financial professional to select the appropriate investments for your short-term goals. But,
in general, you’ll need these investments to provide you with the following attributes: Protection of principal – As mentioned above, when you own stocks, you have no assurance that your principal will be preserved; there’s no agency, no government office, guaranteeing that you won’t lose money. And even some of the investments best suited for short-term goals won’t come with full guarantees, either, but, by and large, they do offer you a reasonable amount of confidence that your principal will remain intact. Liquidity – Some short-term investments have specific terms – i.e., two years, three years, five years, etc. – meaning you do have an incentive to hold these investments until they mature. Otherwise, if you cash out early, you might pay some price, such as loss of value or loss of the income produced by these investments. Nonetheless, these types of investments are usually
This article was written by Edward Jones for use by your local Edward Jones Financial Advisor. See page 9 in this issue for a list of the Edward Jones Offices near you. 122
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services and resources not difficult to sell, either before they mature or at maturity, and this liquidity will be helpful to you when you need the money to meet your short-term goal.
Restoring & Building Family Heirlooms
Stability of issuer – Although most investments suitable for short-term goals do provide a high degree of preservation of principal, some of the issuers of these investments are stronger and more stable than others – and these strong and stable issuers are the ones you should stick with. Ultimately, most of your investment efforts will probably go toward your longterm goals. But your short-term goals are still important – and the right investment strategy can help you work toward them.
BEFORE
Quality Craftsmanship…
AFTER
Custom Woodworking every step of the way Chair Caning, Wicker Repair, Lathe Work
S.H. WOODWORKING REFINISHING & REPAIR 1316 Travis Rd, Yadkinville 336-463-2885 Home 336-655-4344 Cell
Open April 21 - October every Tuesday 3:30p-5:30 and Saturday 7:30a-12noon at the Yadkin Valley Marketplace in downtown North Wilkesboro
Enjoy Wilkes Grown
Creating Quality Custom Caps for your Business
For more visit downtownnorthwilkesboro.com ya d ki n va l l e y ma gazi n e.co m
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A panel of experts chose Dr. Robin Brock, D.V.M. as tops in
Compassionate Care of farm, companion and exotic animals
Farmland Veterinary Clinic, P.A. Farm, Home and Office Calls
Call 336-492-7148 for an appointment 3793 Hwy. 64 West in Mocksville (located at the intersection of Hwy. 64 and Hwy. 901)
www.farmlandvet.com Robin N. Brock, D.V.M.
NORTH IREDELL RECORDS, INC. Accounting, Tax Preparation & Bookkeeping
PO Box 40 • 152 Indian Hill Rd. Union Grove, NC 28689
Enrolled Agent, ATA, ATP WE OFFER
ELECTRONIC TAX FILING Enrolled to Practice Before the Internal Revenue Service
OPEN YEAR ROUND January 1st thru April 30 Monday-Friday 8am-9pm Saturday 8am-5pm Special Appointments Available
May thru December Monday-Friday 8am-4pm
Telephone: (704) 539-4715 Mobile: (704) 450-8593 Fax : (704) 539-4842 Email: rspeece@yadtel.net 124
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Norman’s CleanUp Shop
East Bend, NC (336) 961-2349
Enjoy Spring with a clear view
Left to right: Whitney Barker, Zeth Davidson, Steven Howard, Chris Barker, Rose Speece
Rose P. Speece
PROFESSIONAL EXPERIENCED DETAIL CLEANING for your Car & Truck Collectible & Classic Car
Auto Glass Replacement Windshield Repair Headlight Lens Restoration We’re an Official Power / Manual Window Repair NC Inspection Power/ Manual Door Lock Repair Station Rear View Mirror Replacement Side View Mirror Replacement Scratch / Acid Rain Removal Windshield Wiper Blade Replacement Commercial Fleet Service
(336) 759-9900 8090 North Point Blvd. Winston-Salem www.tarheelautoglass.com Call Us First– We Can Handle Your Insurance Claim yad kin valley ma gaz ine.com
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Enjoy getting your FREE copy of Yadkin Valley Magazine? Then say thank-you to the people who make it possible... Our Sponsors! Make them your first choice when you need the products and services they offer. 109 61 3 59 79 108 63 17/57 60 75 130 126 123 107 87 7 37/86 99 101 21 68 9 94 17 127 18/19 98 66/67 126 20 41 107 79 109 112 35 91 4/5 109 71 69 81 76 13 77 37 88 108 43 119 80
A Baby Celebration Aladdin’s Hallmark American Healthcare Amish Warehouse Andrew’s Mowing Better Homes Furniture Black Cow Brannock & Hiatt Furniture Bridal Traditions CMS Insurance Care South, Inc. Carroll Memorials Carroll Signs Countryside RV Craft Cleaners Dalton’s Crossing David L. May/Nationwide Ins. Live After Five Concerts on the Deck Dunkin Donuts East Bend Auto Clinic Care Edward Jones Elkin Weddings F. Rees Co., Ladies Upstairs Farmer's Mulch & Rock First Choice Auto Frog Holler Cabins G & B Energy Gentry Family Gilreath Chiropractic Gloria Sews God & Country Celebration High Country Lumber Hallmark/Quick Frame Haymore Pools Hayworth-Miller Hillsdale Dental Home Acres Fine Furniture Ivey Ridge Traditions James River Joe’s Landscaping K&V Heat & Air LTD Lewisville Drug, Inc. Mayberry Market & Souvenirs Medicap Pharmacy Melody Stores Michael’s Jewelry Mill Creek General Store Miss Judy’s Dolls Mitchell’s Nursery
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Mock-Beroth Tires Mossy Oak Properties Mount Airy Meat Mount Olympus Restaurant NC Country Homes N. Iredell Records Old Town Clock Optical Place Paint & Coatings PC-Medic Pilot International Gifts Pink Pair Polka Dots Gift R. Thomas Jewelers RagApple Lassie Rid-A-Bug River Rations Cookbook Rivers Family Dentistry Ronnie’s Country Store Rose Glen Manor Rose Glen Village Rumple Furniture Ryan’s Steakhouse & Seafood S.H. Woodworking Salvage/Carpet Warehouse Scenic Gift Scenic Outlet Scooterbug’s Strawberries Scott Church Surveying Sew Blessed Sewingly Yours Shiloh General Store Smitherman’s Hardware Something Special Soyworx Stills and Grills Tar Heel Auto Glass Taupe Teresa’s Carousel Café The Traditional Shop Van Hoy Jewelers Vienna Village Virtue Dental Whispers & Wings Wholesome Country Creamery Wilkes Country Corner Yadkin Cultural Arts Yadkin Farmers Market Yadkin Lumber Company Yadkin Physical Therapy YV Comprehensive Health
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Leaping for Joy
Closing Devotions WRITER
Sandra Miller
Yadkinville Jonesville
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. The families we service are not just our clients, they are our neighbors and friends. Just as each life follows its own path, deciding how you would like to remember and honor your loved one is truly a personal journey. Whether you prefer a simple private gathering, full traditional funeral, cremation or a non-traditional service, we will assist you with all of your options.
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My husband likes to watch the outdoor channels. When a deer leaped high over a hedge the other day, it made me wonder if humans in heaven have that ability. But I cast the thought aside. We can’t leap like that now, so that was a question I would file away until my afterlife. Mobility has been a struggle for me for the past 42 years, so the thought of heaven brings me joy. Before the outdoor program ended a Scripture verse came across the screen. I looked it up in the King James and it reads like this: Then shall the lame man leap as a hart, and the tongue of the dumb sing, for in the wilderness shall waters break out, and streams in the desert (Isa. 35:6). If we could get a glimpse of what our loved ones who died as believers are doing, we would not grieve for them again. I say goodnight to my dad’s picture every night, knowing full well that there is no night up there. And if he can hear me, he’s probably shaking his head at my ignorance. Some people, though, seem unsure about heaven and the afterlife. The late Billy Graham said, “The moment we take our last breath on earth, we take our first in heaven.” I believe the popular preacher is enjoying heaven now and all of its glory. But before we experience heaven and all of its wonders, we must live out our lives down here and that’s not always an easy thing. Most of us will at some point experience some degree of depression. Even Moses and Elijah had bouts of depression. We have a tendency to look at situations as hopeless and the depression bug sits down on us like a dark shadow and we begin to sink. Jesus reminds us that in this world we will have tribulation, but he adds that we should be of good cheer because he has overcome the world. Depression plagues more than 15 million people in America each year and is the leading cause of disability from age 15 to 45. Many feel fatigue to the point of being dysfunctional. Carrying out simple tasks become stressful and you become annoyed easily. I know first hand not to commit to projects that seem overwhelming. I also yad kin valley ma gaz ine.com
It’s SPRING at FARMER’S Over 60 Choices of
Visit our Outdoor Living Hardscape Patio
Bulk Dyed & Natural Mulch,
Decorative Stone & Gravel
Feed & Seed Lawn & Garden Now Available Garden Seeds, Plants & Flowers
Featuring Grotto Outdoor Living Hardscape Kits, Great for do-it-yourselfers!
Landscaping Supplies Propane Refilling Station
Full Service Hardware Store NEW EXPANDED Floor Space Now our Home Decor, Outdoor Flags & Antiques items are part of our larger shopping area.
More room, more selection.
FARM TOYS!
Always Free Bibles & A Free Cup of Coffee!
FARMER’S
MULCH & ROCK Inc.
Phone: 336-386-0883 Cell: 336-366-0662 eewoodproducts@ymail.com Open: Monday-Saturday 7:30a-6p
We Deliver Pool Water Call 336-366-9773 to schedule
7802 NC Hwy 268 Dobson, NC We’re at the insection of Hwy 601 and 268
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POTLUCK STYLE GOOD FOOD GREAT COMPANY EACH SUNDAY 5:00-7:00 PM 1080 Autumn Drive, East Bend
know first hand that help is available and you shouldn't be ashamed to seek professional help if you are having severe signs of depression. It was not easy seeking help 30 years ago, but I’m glad I did. Back then such admissions were taboo for Christians, but thankfully the Christian community and clergy recognize depression to be a real (and treatable) ailment. Some days are harder than others, and sometimes I just have to “suck it up.” Other days the healing tears flow in spite of all. But I’m not afraid to say that I need help. The greatest relief, though, are prayer and the promises of a better day. A day when all will be well and I’ll leap for joy! Until then, I’ll savor the good days and wade through the bad, knowing tomorrow is just around the bend. 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
Please join us for lively spiritual conversation and communion around the table in East Bend! Casual attire Bring a dish to share. Tea, coffee and water provided
The first in a series of Cookbooks sharing great foods from our magazine’s recipe collection, including many favorites from more than 18 years of foods that have appeared in the pages of Yadkin Valley Magazine. 126 black and white pages filled with a simple to make, delicious pound cake for every week of the year... from scratch, mixes and with a wide choice of toppings
52 Pounds and then some is available at these locations... Shiloh General Store, Hamptonville
Melody Stores, North Wilkesboro
Talley’s Flower Shop, King
Teresa’s Carousel Cafe, Wilkesboro
Dalton’s Crossing, King
Pilot International Gift Shop, Pilot Mountain
Mill Creek General Store, Mount Airy Yadkin Valley General Store, Elkin
12.95 plus tax
$
Clean, crisp and clear design Spiral bound lays flat for easy reference when using
2nd PRINTING! Now Available
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Mayberry Market & Souvenirs, Mount Airy
Aladdin’s Hallmark, Elkin
Whisper & Wings, Yadkinville
Lewisville Country Market, Lewisville
Something Special, North Wilkesboro
Dero’s, Clemmons
Wilkes Country Corner, North Wilkesboro
Polka Dots, Yadkinville Scenic Gifts, Mount Airy
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Care South, Inc. Our agency provides in-home aide services though programs such as: Community Alternatives Program for adults (CAP/DA) and children (CAP/C)
The best choice for in-home aide care
Personal Care Services (PCS)
Veterans Administration (VA)
Private Duty Services
Locally owned and operated
Licensed and Bonded in the State of North Carolina
Our Mission Care provided up to 24 hours 7 days a week
Registered Nurses available to address concerns 24 hours a day
Serving Surry, Yadkin, Wilkes and Surrounding Counties
To provide high quality care to the clients we serve, and leadership in which employees have faith and confidence; and to offer the very finest individualized in-home care while allowing the patient to live safely and comfortably in their own home.
Care South, Inc. 229 West Main Street Elkin, NC 28621 (336) 258-2306 www.caresouthinc.com
Salvage Building Materials 951 N. LIBERTY ST., WINSTON-SALEM (336) 724-1739 Weekdays 8am–5:30pm Saturday 8am–5pm
Never Been to Our Warehouses? Here’s just a sampling of what you’re missing! Fiberglass Tubs and Showers Whirlpool tubs Plumbing Fixtures Bathroom Hardware Handicap Bath Accessories Lighting Fixtures Paneling Moulding Vanity Cabinets Cultured Marble Vanity Tops Kitchen Cabinets Cabinet Pulls & Hardware Cabinet Doors
Interior & Exterior Doors Pre Hung Doors Door Slabs Porch Posts & Columns Preformed Laminate Countertops
just in!
Primed
Chair Rail and Crown Moulding
8 ft length
We sell for less because we can.
OUTDOOR CARPET in 12’ & 15’ widths from 39¢ to $144 sq ft
CARPET SQUARES
just
$
111sq ft
Both warehouses buy closing stores inventory, factory overruns and freight line shipments, selling it for cents on the dollar. You never know what you’ll discover, AND save BIG money on!
Carpet Warehouse 923 N. LIBERTY ST., WINSTON-SALEM (336) 723-1852 Weekdays 8am–5:30pm Saturday 8am–5pm