Yadkin Valley Magazine May-June 2023

From Picnics to Dairy 27 Recipes

From Picnics to Dairy 27 Recipes

TASTY

Covered Bridges

What IS That?

What IS That?

Feeling Lucky

Lucky found a home soon after being made available at a local gallery. The customer walked in, pointed directly at him, and said, “I have to have this.” This is what I want from my art. I want it to speak to the viewer in such a compelling way that it can’t be left behind. But it begins with me.

I have to discern why I feel strongly about the subject and be able to interpret those feelings in a

convincing manner.

My painting process usually involves working from photos. My own when possible and non-copyrighted images when necessary. Lucky was inspired from a non-copyrighted image I altered. I added the four-leaf clover and the scratch on Lucky’s nose.

What? You hadn’t noticed the scratch? You see, Lucky got away.

I delighted in this imaginary narrative of Lucky escaping a harrowing confrontation as I painted. I think it came across.

The stars lined up for Lucky that day the customer came in and had to take him home with her. Guess they lined up for me, too.

Enjoying the journey, June

foodsandflavors ™

People &

26 Cookbook Collector: Duke’s Mayonnaise

40 Best Picnic Dessert: Brownies!

42 Dairy Month and recipes

52 YVM People: Judy Mitchell

54 YVM People: Evan Cockerham

54 YVM People: L. McCorquedale

57 BOOKS: Songs for a Sunday & Beautiful Red Acres

58 YVM People: Mike Cassell

59 YVM People: Rebekah Myers

60 Soil Sampling

76 YV Wine: Stoney Knoll Vineyards

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

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your

When it comes to your financial needs and goals, we believe you deserve face

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

Paul J. Bunke, Sr., AAMS™, CFP®

Financial Advisor

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

Audra Cox

Financial Advisor

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

Elkin

Frank H. Beals

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

Barry Revis, AAMS™

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

116 E Market Street Elkin, NC 28621 336­835­1124

nathan.sturgill@edwardjones.com

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Aaron L. Misenheimer

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

Andi Draughn Schnuck

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

Dale Draughn, AAMS™

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

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

Tammy H. Joyce, AAMS™

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

Mount Airy Pilot

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

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

Kody Easter, AAMS™, CRPC™, CFP®

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

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

Michael Warren

Christopher L. Funk

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

in

community.

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att

Nathan Sturgill Financial Advisor

STORY IDEAS.

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336­699­2446

May­June 2023

Volume 23 Number 5

Publisher/ Editor Barbara Krenzer Norman

Advertising Sales

John Norman Ken & Denise Knight

Contributing Writers

Mary Bohlen, John & Carrie Byrd, Anna Joy Calhoun, Jim Collins, Ryan Guthrie, Amanda Joyner, Delores Kincer, Carmen Long, Cindy Martin, Sandra Miller, Judy Mitchell, Kellee Payne, J. Dwaine Phifer, Lisa Prince, June Rollins, Courtney Tevepaugh, Jessica Wall, Addie Wilson, Vicki Yount.

Photographs & Photographers

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

Distribution

Rebecca Cranfill

Ken & Denise Knight

Cindy & Wayne Martin

Michael Scott

Debbie & Andy Hennings

Test Kitchen Chef

Amanda Joyner

Manny J’s Bakery

Cow’s

Carnitas-style

Cherry Quesitos

Cherry Yum Yum

BC*: Chicken Salad

Chili Lime Fruit Salad

Creamy Peach Ice Milk

Date Nut Bars

Deviled Eggs

Egg-Veggie Breakfast Bowl

Frittata Freestyle

Fruit Salad

Herbed Egg Salad Sandwich

Homemade Tortillas

Lemon Buttermilk Sorbet

Nut Bread

Orange Pineapple Sherbet

Oyster Stew Party Chicken

Rice Pudding

Speedy Brownies

Spring

just a note from Barbara

Winter is history. New life in nature shows up with first buds a palette of lovely shades of summer colors in blooms that lift our spirits for a time of rebirth, at time of renewal and a time of praise and thankfulness.

Early summer is fresh air, sun touched smiling faces, allergy sniffles, new vacation friendships, relaxed times and strawberry delights to fill in the longer days.

For us, the Yadkin Valley is moe than just a dot on the map. It’s good neighbors, rolling hills of grape vines, grazing livestock, aging barns and disappearing tobacco barns, space to walk, bike, ride horses, hunt and fish and cherished recipes from some fabulous Southern cooks.

In foodsandflavors, our most popular feature, we’re thinking picnics and the most perfect dessert to take with you. Egg month rolls around annually but everyday there is an egg recipe that will bring you praise. Lisa shared recipes of a microwaveable Egg-Veggie Breakfast Bowl recipe. Enjoy two cookbooks for the collector: Reader and/or cook! It’s Dairy Month so we included recipes using at least one dairy product.

Thinking about books we have four bound to please books for your summer reading.While you are traveling country roads, you’ll want to add a trip to see one of our last covered bridges.

The Yadkin Valley is home to a diverse population and we have some fascinating people for you to meet.

As we met new readers and got more and more mail, emails and phone calls from existing friends and readers, we are reminded of Yadkin Valley Magazine’s impact: You influence us and we influence you! John and I have truly been dedicated to producing a Yadkin Valley publication that would make a difference.

Our telephone number is: 336-699-2446

web address: yadkinvalleymagazine.com

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

Advertising- John Norman: john@yadkinvalleymagazine.com

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

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

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

A correction...In a last minute change, we moved Jessie Myers’ Sweet Potato pie story and recipe in the March-April magazine. Unfortunately we missed transferring the complete recipe that included the crust. Please visit the foods page on our web site for the complete version. Sorry for the inconvenience. If just a small portion of the people who called wound up making this recipe, then there are a bunch of people who found out this is one delicious pie.

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

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

If you already have a copy of our Best Yadkin Valley Cooks Cookbook you’ve already discovered this treasure on page 53. If not enjoy this picnic favorite today.

Brenda Pardue shared Laura Mae Ireland’s special recipe for chicken salad. “My mama was a giver, always happiest when ‘doing’ for someone and that usually meant ‘a little something to eat.’ When I would ask her how much of something to add, she always shrugged, saying, ‘Just keep putting some in until it tastes right!’ Her secret ingredient was genuine care and concern for the ones who would recover her offering.”

Brenda sent this recipe the year she lost her mother but says, “Her chicken salad is only one of the many legacies she leaves us to enjoy.”

Mama’s Chicken Salad

1 whole chicken, cut up

4 raw carrots, scraped

1 pint icicle pickles

6 hard boiled eggs

Stew chicken in salted water.

Cool.

Grind chicken, carrots, pickles and eggs. (Laura Mae used her trusty meat grinder)

1/4 cup chicken broth

1/4 cup pickle syrup

1/2 quart mayonnaise

Salt & pepper to taste

Mix together. Add chicken broth, pickle juice. Gradually add mayonnaise. Keep refrigerated until ready to serve

featuring our new line of jar goods! preserved HARVEST

It’s Picnic Time

We’ve got everything you need for a family fun picnic! Crackers, Meats, Cheeses, Chips, Spreads, So ft Drinks, Desserts, Breads...even our delicious fresh madetoorder sandwiches

foodsandflavors ™ ~

Amanda Joyner

WRITER & PHOTOGRAPHER

Amanda Joyner

owner

Manny J’s Bakery

Speciality cakes, desserts, wedding cakes

Facebook: @mannyjsbakery

amanda9joyner@gmail.com

The ultimate do it yourself dessert is here! Cherry Yum Yum has been around as long as time itself. If you need a quick pie to take to a picnic, family gathering or just to eat for yourself, you can’t beat this recipe—and it’s also very budget friendly because it can be made for less than $10.

Cherry Yum Yum

1 9-inch pre-prepared graham cracker pie crust

1 (8-ounce) block of cream cheese, room temperature

3 (8-ounce) containers of Cool Whip (thawed)

1 small can of cherry pie filling

1/2 cup granulated sugar

Cream together sugar and cream cheese until smooth. Add 2 containers of Cool Whip and combine. Spread mixture into graham crust-top with as much cherry filling as desired.

Trim with remaining container of Cool Whip!

Quick Tip

Flavorings

• Use flavorings and seasonings to enhance taste when fats and oils are eliminated.

• Lemon or lime juice and their zest are interesting on chicken, fish, veal and vegetables.

• For a spicy treat, Mexican salsa will add zest to anything!

Amanda Joyner

One day while looking through a magazine, I saw a picture of Guava Quesitos. They looked really delicious and simply to make and I thought that I could make these but with my own twist. I thought about using cherry pie filling which has a lightly sweet and tart taste. Wow! What a pleasant surprise. I don’t remember if any made it to breakfast the next morning.

The cherry pie filling was a little syrupy, so I removed the cherries from the pie filling and mashed them with a potato masher. This made it less messy to work with when making the Quesitos.

Quesitos are one of the most popular pastries in Puerto Rico. Quesito means “little cheese” in Spanish. You can make these sweet cream cheese with and a variety of sweet and fruity fillings breakfast pastries wrapped in layers of light, crisp puff pastry for the whole family.

Puff, the Magic Pastry Cherry Quesitos

1 (8-ounce) package of cream cheese, softened

1/4 cup powdered sugar

1 1/4 teaspoons vanilla extract

2 (14-ounce) packages frozen puff pastry, thawed

1 can cherry pie filling, mashed

1 egg lightly beaten

1 Tablespoon granulated sugar

Preheat oven to 400ºF. with rack in lower third position. Line two large rimmed baking sheets with parchment paper. Stir together cream cheese, powdered sugar and vanilla in a medium bowl until combined.

Cut six (4-inch) squares from each puff pastry sheet to yield twelve squares, discard scraps.

Divide pastry squares evenly between the two prepared baking sheets.

Working with one baking sheet at a time, spread

1 1/2 Tablespoons of the cream cheese mixture from one corner diagonally to opposite corner on each square.

Top each cream cheese strip with 1 1/2 teaspoons of the mashed cherry pie filling. Try to pick out just the cherries. Brush pastry edges lightly with the egg wash.

Fold one corner over the strawberry pie filling, but not all the way to the opposite corner and press lightly to adhere to the pastry. Fold the opposite corner over the folded pastry to the other side, creating a cylinder with the strawberry pie filling in the center and two open ends.

Brush each pastry lightly with the egg wash and sprinkle 1/4 teaspoon of granulated sugar on each pastry. Transfer baking sheet to refrigerator and chill uncovered for 15 minutes.

Jim Collins

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

Repeat process with remaining six pastry squares, cream cheese mixture, cherry pie filling, egg wash and granulated sugar. Remove the first baking sheet from the refrigerator and replace it with the second baking sheet. Bake the first baking sheet in the preheated oven 22 to 25 minutes or until pastry is golden brown and crisp. Remove from oven and repeat with the second baking sheet.

You can substitute the cherry pie filling with strawberry, blueberry or peach jam. For a creamier quesito, just skip fruit mixture.

Note: I had 1 package of puff pastry, so I reduced the size to 3-inch squares in order to use most of the puff pastry and have less waste. I also only used one baking sheet.

Cookbook Collector

2 Tablespoons chopped fresh chives

1/3 cup Duke’s mayonnaise

2 teaspoons yellow mustard

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

8 slices pumpernickel bread

4 green lettuce leaves

1 cup thinly sliced radishes

It’s our Annual History and Heritage Issue plus join us for fun Day Trips

Ashley Strickland Freeman has created a fun cookbook called The Duke’s Mayonnaise Cookbook. What lured me to purchase this 2020 publication is the foreword by renowned Nathalie Dupree culinary expert on Southern cooking.

Keeping the picnic theme in mind I chose for you an Herbed Egg Salad Sandwich, made for four, is also a great way to use leftover boiled eggs. This version is different from the mushy pickle-laden salad you may have grown up with. It’s really quite a simple recipe, especially if you buy the already hard-boiled eggs at your grocery store. Duke’s is kicked up a notch with tangy lemon and fresh herbs. Spread on pumpernickel bread, (my favorite), with sliced radishes and green leaf lettuce, and you have a sandwich worthy to serve at any event.

8 large eggs

1 teaspoon baking soda (if boiling eggs at home, eggs easier to peel)

1/2 cup chopped celery

2 Tablespoons minced red onion

2 Tablespoons fresh dill, chopped

2 Tablespoons fresh flat-leaf parsley, chopped

If boiling eggs at home, place eggs in cold water to cover. Add baking soda; bring to a boil. Once boiling, remove pan from heat; cover. Let stand for 12 minutes. Fill a bowl with ice & water. Drain eggs & plunge into ice water bath. Let stand until cool. Peel & chop eggs. Place in a medium bowl.Add celery, onion, chill, parsley, chives. Stir together mayonnaise, mustard, lemon zest, lemon juice, salt & pepper in a small bowl.Pour dressing over egg mixture & gently stir to combine. Divide egg salad evenly between four slices of bread; top with lettuce, sliced radishes & remaining bread slices.

Deviled Eggs

1 dozen large eggs

1 teaspoon baking soda

1/3 cup Duke’s Mayonnaise

2 teaspoons yellow mustard

1/2 teaspoon white vinegar

Salt & freshly ground pepper

Cook eggs as described above. Peel eggs and cut in half lengthwise. Scoop out the cooked yolk into a bowl, reserving the whites. Mash the yolks with a fork until finely crumbled. Stir in mayonnaise, mustard, vinegar. Season with salt & pepper to taste. Spoon or pipe the filling into the egg whites. Cover; refrigerate until ready to serve or up to two days.

WRITER/PHOTOGRAPHER

Ryan Guthrie

Frittata Freestyle: A Busy Mom Menu Staple

On Sundays, our family has a new dinner tradition--the Frittata, or as my son calls it, “egg pie”. He is my official egg cracker and mixer each week. I had been searching for hearty, make-ahead breakfast recipes for the work week when it seems we are always on the run to work, school, camp, you name it. The remedy was the frittata! It became a regular menu item for us, and we eventually personalized our method. When done right, frittatas are creamy and custardy, never spongy but always filling!

This routine to wrap up our weekend has been a game changer while preparing for the week ahead and it is a nutritious meal we always look forward to making together...and eating! We always make enough to have leftovers that become convenient meals, even dinner, over the next few days.

I, love that we can load it up with vegetables, especially those that tend to disappear in the produce drawer. I plan our weekly theme on what is already in the fridge. For example, this week we had pork chorizo and bell peppers to use, so we added some Monterrey Jack cheese, whole milk, and chopped onion to the recipe, then served with avocado slices, roasted sweet potato and hot sauce!

We use this basic formula:

• 12 eggs, whisked just until the egg yolks and whites are blended

• 3 Tablespoons full-fat dairy

• 3-5 cups cooked & seasoned vegetables or add-ins like sausage or leafy greens

• 1 cup (4 ounces) grated or crumbled cheese

• 1/2 teaspoon salt

• 1 Tablespoon olive oil

Ryan & Dylan Guthrie

In a busy household like ours, the perfect dinner involves minimal dirty dishes and food prep! in a Mombusy ’s Kitchen in a Mombusy ’s Kitchen

Greek Feta Pasta Salad - A Delicious Blend of Penne Pasta and Spinach Spiral Pasta, Red Peppers, Cucumbers, Black Olives, Feta Cheese, Pepperoncini Peppers, and Onions tossed with a Greek-style Dressing.

Pasta Rotini Salad - Tri-colored Rotini Tossed With a Fresh Assortment of Sliced Black Olives, Red Peppers & Carrots Marinated in an Italian Dressing.

Sauce

Cajun Crab Dip - A Popular Spread Made With the Finest Quality Ingredients

Flavor Inspiration:

• Spinach, artichoke and feta cheese

• Broccoli, cheddar, diced ham and green onion

• Mushrooms, arugula and goat cheese

• Tomatoes, zucchini, mozzarella and basil

Tips to keep in mind:

• If you over-do the whisking, your eggs will be spongey and will likely fall flat when cooling.

• Dairy options can be heavy cream, half-and-half, whole milk, sour cream, or yogurt. Full-fat dairy contributes to the custardy texture. If non-dairy milk is preferred, try unsweetened coconut milk.

• This recipe can be cooked stovetopto-oven or baked like a casserole.

1. Preheat the oven to 425°F. for the stovetop (cast iron/oven-safe skillet), or 350°F. for baked methods (casserole or mini/muffins).

2. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.

3. In a 12-inch cast iron skillet (or any

other large skillet that’s oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt to taste.

4. Stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

5. Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool.

6. Baked casserole option: Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9x13-inch pan with butter, which works better than cooking spray. Stir

the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.

Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

Remove the frittata from the oven and place it on a cooling rack to cool.

Mama’s Recipe Box

Date Nut Bars

My mother worked outside our home and cooked for my father, me and her mother. Seniors were kept within the family as was common in those day. When I look at her handwritten recipes, I realize the minimum of “easy”cooking items were not available in those times.

Momma was a great cook...it was tremendously important to her you were prepared a ”beautiful” plate...never were two yellows served on the same plate...corn/squash...that plate had to have combatable nutritional foods always including a fruit and thanks, Momma, a dessert every day! Here’s a sample...

2 eggs

1 cup packed brown sugar

2/3 cup cake flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup nutmeats of choice

1 cup chopped dates

1 teaspoon vanilla

Preheat oven to 350°F. Beat eggs until light and fluffy. Add sugar and beat well. Mix and sift flour, baking powder and salt. Mix in walnuts and dates and add to the egg mixture. Add vanilla and spread in a shallow square pan.

Bake 20 to 25 minutes.

Cut into strips while warm and roll in Confectioners sugar.

WRITER Barbara Norman

foodsandflavors ™ ~ Anna Joy Calhoun

Spring Inspired Tacos

This issue, Courtney Tevepaugh is loaning YVM Anna Joy Calhoun. She is a dietetic intern at Appalachian State University and currently fulfilling her community rotation hours at Wilkes NC State Cooperative Extension. “I love to eat good food and spend time with my husband, friends and my dog. On the weekends I could be reading a good book, cooking, or spending time outside,” shares Anna Joy.

Spring Slaw

1/4 cup olive oil

3 Tablespoons red wine vinegar

Anna Joy Calhoun

2 Tablespoons honey

Juice of 1 to 2 limes

1 teaspoon cumin

1 teaspoon coriander

My creativity in the kitchen tends to peak when the sun shines longer during the day. Because this season brings a new array of fruits and vegetables, I try to incorporate fresh produce in my meals to boost the nutritional value of my meals. Fruits and vegetables are rich in vitamins, minerals and antioxidants which help prevent chronic disease.

One of my favorite ways to incorporate fresh, seasonal produce is to enhance traditional recipes by adding seasonal fresh fruits and vegetables. I married into a family with Mexican roots. Naturally, most family gatherings are spent around the dinner table eating Mexican dishes.

Raised in Georgia, my own family will usually opt for traditional Southern dishes. This slaw combines the two traditions by using the base of classic coleslaw and adding the Mexican flavors of lime, cilantro, and spice. This slaw is a great way to add more color and nutrients to your meal.

Additionally, using olive oil and spices are filled with antioxidants and heart-healthy fats, and a great alternative to mayonnaise. This slaw is delicious on its own or can be used as a topping for tacos and burgers.

1 garlic clove, minced

Salt & pepper to taste

1 jalapeno or serrano pepper, cored and finely chopped

6 cups shredded purple & green cabbage

1 cup shredded carrot

1/2 cup chopped cilantro

In a small bowl, mix olive oil, red wine vinegar, honey, lime juice, cumin, coriander, garlic, and salt & pepper to create the dressing. In a large bowl, toss together cabbage, carrot and cilantro. Pour the dressing on top; mix to combine. Cover, refrigerate for at least 30 minutes to allow the flavors to mix.

Carnitas-style

Sheet Pan Chicken

1 1/2 pounds boneless, skinless chicken thighs

1/2 yellow onion, thinly sliced

2 large oranges, zested & juiced

2 large limes, zested & juiced

3 cloves garlic, finely minced

1 medium jalapeno, deseeded & finely chopped

2 Tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon oregano

1 1/2 teaspoons salt

Make the marinade: Combine orange zest & juice, lime zest & juice, garlic, jalapeno, olive oil, cumin, oregano & salt to a large bowl. Whisk. Add in the chicken thighs & yellow onion. Toss to combine. Cover, marinate in the refrigerator for 20 minutes up to 8 hours.

Preheat oven to 425°F. Line a large rimmed baking sheet with foil for easy clean up, set aside. Bake the chicken: Transfer the marinated chicken & onions to the prepared baking sheet. Bake on the center rack for 15 to 18 minutes, until the chicken reaches 165°F. Remove chicken from the oven to shred; meanwhile preheat the broiler. Shred the chicken into bitesized pieces using two forks or a knife. Transfer the shredded chicken back onto the baking sheet. Broil the chicken for 4 to 5 minutes, turning the pan halfway through, until the chicken is browned & slightly crisp. Serve the chicken with tortillas and desired toppings. My favorites are the Mexican slaw, white onions and sour cream.

Homemade Tortillas

2 cups masa harina flour

1 1/2 cups water

Salt to taste

Add flour and salt to a mixing bowl. Add 1 cup of warm water; stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a ball.

If the dough is sticking to your hands simply add a few sprinklings of masa harina to dry it out. If too dry, add water—1 Tablespoon at a time. Separate the dough into golf ball sized chunks. Flatten dough balls using a flat-bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic wrap. Heat a skillet to medium-high heat. Add a tortilla to the skillet; flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside. Continue cooking the rest of the tortillas. Keep warm by covering with a towel. Serve immediately.

Note: Store leftover tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.

UNDER CONTRACT!

foodsandflavors ™ ~

Lisa Prince

WRITER & PHOTOS

Lisa Prince, Director, NC Egg Association

heart healthy egg recipes

Eggs are an important part of a healthy dietary pattern across the lifespan, according to growing evidence on dietary cholesterol and eggs. Research shows that for most people, eating eggs does not negatively impact blood cholesterol levels, and can even be beneficial for people at risk of heart disease!

Here are six recipes that are not only delicious, but they’re also certified by the American Heart Association as heart-healthy meals: Mexican Rice and Bean Baked Eggs, this Tex-Mex inspired recipe includes jalapeños and is seasoned with chili powder, garlic, and cumin, creating the perfect savory dish for dinner; Sun-Dried Tomato and Kale Frittata, with only 144 calories per serving, this recipe is a great start to your day. Plus, it can be refrigerated and served as leftovers for the rest of the

Microwave Egg & Veggie Breakfast Bowl

https://ncegg.org/recipes/microwave-egg-veggie-breakfast-bowl/

1 Serving

1 egg

1 Tablespoon water

2 Tablespoons spinach blend salad

2 Tablespoons mushrooms

1 Tablespoon mozzarella cheese

2 cherry tomatoes

Coat an 8-ounce ramekin or custard cup with cooking spray. Add egg, water, spinach and mushrooms; beat with fork until blended. Microwave on HIGH 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. Top with cheese and tomatoes. Serve immediately.

week; Microwave Egg and Veggie Breakfast Bowl, ready in less than 5 minutes, this egg and veggie bowl is an essential for those busy weekdays; Tubeman’s Noodle Zoodle Egg Bowl, not only is “zoodle” really fun to say, but these veggie noodles are also a tasty twist on usual pasta dishes mixed with fresh cherry tomatoes, lemon zest and spinach, this recipe combines all the colors of the rainbow for a healthy and beautiful meal; Stuffed Peppers with Quinoa and Eggs, with just 210 calories

per serving this colorful and flavorful dish will fit flawlessly into a healthy diet; Sweet Potato and Egg Hash, this breakfast recipe knocks it out of the park when it comes to protein especially when paired with locally grown sweet potatoes

We are sharing two of these recipes with you in this issue, but you can find all of them and more at ncegg.org.

Sweet Potato & Egg Hash

https://ncegg.org/recipes/sweet-potato-egg-hash/

Makes: 4 Servings

1 pound sweet potatoes, scrubbed, diced into 1/2-inch cubes

1/2 cup red or yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 Tablespoon + 2 teaspoons extra-virgin olive oil, divided

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/8 teaspoon ground cayenne powder

1/2 teaspoon kosher salt, divided

1/4 teaspoon cracked black pepper

4 large eggs

1 Tablespoon red wine vinegar

2 Tablespoons chopped fresh chives

Preheat oven to 425°F.

Place a rimmed baking sheet in the oven while it preheats. Add sweet potato, onion, red bell pepper, green bell pepper, 1 Tablespoon oil, paprika, garlic powder, cayenne, 1/4 teaspoon salt and black pepper to a large bowl and stir to combine.

Remove baking sheet from oven; coat with remaining 2 teaspoons oil. Use a wooden spoon or spatula to spread potatoes and vegetables out evenly onto the baking sheet.

Bake, stirring occasionally during cooking time, until sweet potatoes are fork-tender, about 18 to 20 minutes.

Move vegetables away from the sides, toward the center of the baking sheet (to create a mound for adding the eggs).

Use the back of a spoon to create four wells in hash.

Crack one egg into each well. Season with salt and pepper. Bake until whites are set and yolk is jammy, about 8 to 10 minutes. Drizzle vinegar over everything and garnish with chopped chives just before serving.

foodsandflavors ™ ~ Carmen Long

Fuel for the Future

Good food is key to good health. “Good food,” means more than just good flavor. We need food which provides the nourishment or fuel our body needs to be healthy, tasting great is a bonus.

When doing programs for children, I often use a car analogy to talk about what we eat. Just like our cars, our body gets us where we need to go. We must fill our body with food just like we fill our car with fuel for it to run. None of us would go to a gas station and fill up our tank if we were not certain there was gas at the pump. I ask the kids why we wouldn’t want to put the wrong fuel in our vehicles, and they say, “You would ruin it or mess it up. You wouldn’t be able to go where you want or need to go.” Yet every day, we put food, “fuel” in our bodies that we really don’t know what it contains or if it is good for us. If we run out of gas in our car, we can’t go anyplace. If we don’t give our body the fuel (food) it needs, we probably will not be as healthy or feel as good as we would like. Even though it would be expensive, we have access to a new car if ours quits running. We don’t have the same option with our body. We have to take care of the one we have.

MyPlate is a useful meal planning tool, to ensure we are getting the food our body needs to be healthy. A goal would be to make one half of our plate fruits and vegetables, one forth lean protein and one forth grains (with one half of the grains being whole grains).

So often we get in a routine of eating the same foods over and over. Our taste buds change as we age. Foods, we may not have enjoyed as a child may now be some of our favorites. Make sure there is variety in your diet and eat a “rainbow of colors.” Try a new fruit or vegetable each week. Shop on the outside edge of the grocery store to make sure you don’t fill your shopping cart with processed foods. Also try foods prepared different ways. Some people prefer their vegetables raw, others like cooked. Try fresh, canned, and frozen of the same food to determine what your family likes best.

If you haven’t tried fresh pineapple, you are missing a delicious summertime treat. Although fresh pineapple is a little more work to prepare, the taste difference between the two is worth the effort. Not sure how to cut a pineapple? There are many different ways, but this works well for me.

Scrub pineapple thoroughly with a vegetable brush.

Twist off the top.

Cut off the bottom.

Place the flat bottom on a cutting board.

Cut the pineapple in half and then in quarters.

Cut the hard core from the center of each piece.

Use the core to infuse flavored water.

Cut the peel from the fruit.

Squeeze the juice from the peel into the container you are storing your fruit in or your container of flavored water.

Cut the fruit into the sizes of pieces you desire. Enjoy!

NOTE: When purchasing a fresh pineapple, recall pineapple ripen on the vine, so they really don’t ripen any more once they are picked. They should be firm to the touch, yellowish green in color and have a sweet pineapple smell.

Fresh pineapple is delicious just by itself or can be substituted for canned in most recipes. The exception are recipes containing gelatin. Fresh pineapple has a natural enzyme called “bromelain” which keeps gelatin from gelling. Try adding fresh pineapple to your favorite fruit salad, smoothies, desserts, Hawaiian pizza or just pairing it with cottage cheese. Often you can purchase a whole pineapple for less than what one can costs at the grocery store. Save money and buy extra pineapple when they are on sale to freeze or can. Enjoy the delicious flavor of fresh pineapple now and later.

Carmen Long

WRITER & PHOTOS

Carmen Long

Family and Consumer Agent

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

Fresh pineapple can also be tray frozen in individual pieces. This method works well when pineapple will be added to a smoothie, Hawaiian pizza, or fruit salad. Frozen pineapple is also delicious just by itself.

To tray freeze, line a baking sheet or tray with wax paper or parchment paper. Cut pieces of pineapple to desired size and place on the paper, so pieces are not touching each other. Freeze until firm. Place frozen pieces in a freezer bag or freezer container. Label with the date and return to the freezer until ready to use.

Easy Fruit Salad

Makes 10 1/2 cup servings

2 cups of fresh pineapple cut into bite size chunks or

1 (20-ounce) can pineapple chunks in juice, drained

1 (15-ounce) can fruit cocktail in juice, drained

2 small bananas, sliced

1 (8-ounce) low-fat yogurt (Greek has more protein.

Try lemon or vanilla flavored.)

Drain canned fruit.

Wash, peel, and slice bananas. Mix fruits and yogurt together. Cover and chill until ready to serve. For variations use fresh fruits, instead of canned:

1 cup grapes, halved

2 cups cantaloupe, cut into bite sized pieces

1 cup strawberries, quartered

1 cup apple, cut into bite sized pieces

Source: Cooking with Faithful Families

Chili Lime Fruit Salad

Serves 6

Serving Size: 1 1/4 cups

This recipe calls for grapefruit, mango, and pineapple, but you can use most any combination of fruit.

Fruit Salad

2 grapefruit, cut into sections

2 mangos, chopped

1/2 pineapple, chopped (can use canned—discard juice)

Dressing

2 Tablespoons vegetable oil (canola, grapeseed, or sunflower seed)

2 Tablespoons white-wine vinegar

1 Tablespoon finely chopped jalapeno

1/2 cup finely chopped fresh mint leaves

Juice and zest of 1 lime

1 Tablespoon sugar (or less)

Pinch cayenne pepper

Salt and pepper to taste

Place the fruit in a large bowl, cover, and refrigerate. Make the dressing using a screw top jar or plastic container with a tight fitting lid. Place all dressing ingredients in the jar or container and shake to combine. Pour over the fruit and stir. Serve immediately or chill until serving.

Chili Lime Fruit Salad

Taste the Very Best of Picnic Desserts

Time for a picnic. This should be as fun a trip for the picnic basket packer as it is for the whole family. So the plan is to make and pack as much of the picnic menu as possible in advance. That’s where brownies come in…so easy to make ahead of time and pack. Here’s some super recipes to get you started and impress the ones you are feeding.

Speedy Brownies

2 cups brown sugar

1/2 teaspoon salt

5 eggs

1 cup vegetable oil

1 teaspoon vanilla

1 cup chocolate chips

Powdered sugar

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

Butterscotch Brownies

1/4 cup butter-flavored vegetable shortening

1 cup packed light brown sugar

1 egg

3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup chopped pecans

Preheat oven to 350°F. Melt butter on low heat.

Remove from heat and blend in sugar. Cool & stir in egg. Blend in flour, baking powder & salt. Mix in vanilla & nuts.

Spread in a well-greased 8-inch square pan. Bake 25 minutes. Cut into bars while still warm.

Buttermilk Brownies

1 cup butter

3 Tablespoons cocoa powder

1 cup water

2 cups sugar

2 eggs, beaten

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

2 cups flour

1/2 cup buttermilk

Combine butter, cocoa, water and sugar; bring to a boil & stir constantly. Remove from heat; set aside. Mix flour, baking soda & salt.

In a small bowl combine buttermilk, eggs & vanilla; whisk lightly with a fork. Pour buttermilk mixture into dry ingredients, mix until smooth. Add cocoa mixture gradually with mixer on low setting. Blend well, scraping down the bowl sides. Pour into greased 10x15-inch pan. Bake at 350°F. 20 to 25 minutes.

Want Frosting?

1/4 cup butter

3 Tablespoons cocoa powder

3 Tablespoons buttermilk

2 1/4 cup confectioner’s sugar

1 teaspoon vanilla

Still today, there are few dishes made without a dairy product

June is Dairy Month!

European immigrants brought cows to North America for milk and meat as early as the 1600s. What we all modern Dairy farming egan in the early 1900s after pasteurization was developed. the most familiar dairy breeds are Holstein, Jersey, Brown Swiss and Guernsey. Here are some recipes celebrating the month, all containing at least one dairy product.

Cheddar Scalloped Potatoes

2 Tablespoons butter

1 small onion, sliced

1 (10 3/4-ounce) can Campbell’s Broccoli cheese soup

1/3 cup milk

1/4 cup shredded Cheddar cheese

1/8 teaspoon white pepper

4 (3 1/2 cups) medium potatoes, cooked, sliced

In skillet over medium heat, in bot butter, cook onion until tender.

Stir in soup, milk and pepper. Heat to boiling Add potatoes. Add cheese. Reduce heat to low. Cover; simmer 5 minutes or until hot and bubbling, stirring occasionally. Garnish with sage if desired. Makes 4 servings

1 cup milk

2 eggs

1 teaspoon vanilla

Let rice, water & salt come to boil; simmer 15 minutes. Melt butter in baking dish. Mix all ingredients together and bake until firm and slightly brown on top at 400°F.

Orange-Pineapple Sherbet

1 (12-ounce) can frozen orange juice concentrate, thawed

1 (6-ounce) can frozen pineapple juice concentrate, thawed

2 quarts buttermilk

3 cups granulated sugar

1/4 teaspoon salt

Mix all ingredients until sugar dissolves. Pour into the freezer can of a 1-gallon freezer. Freeze according to manufacturer’s instructions.

Let freeze at least 1 hour. Yield:10 cups

Lemon Buttermilk Sorbet

4 cups granulated sugar

1 cup fresh lemon juice

4 Tablespoons lemon zest

8 cups buttermilk

Stir together sugar, lemon juice and zest in large bowl. Add buttermilk.

Stir until sugar dissolves. Chill 4 hours or overnight. Pour into a 1-gallon freezer. Freeze according to manufacturer’s instructions.

Let freeze at least 1 hour. Yield: 10 cups.

Creamy Peach Ice Milk

5 cups peeled, chopped ripe fresh peaches, divided (Approximately 3 pounds)

1 Tablespoon lemon juice

2 cups 2% milk

1 cup evaporated skimmed milk

1/2 cup egg substitute

2 Tablespoons honey

1/8 teaspoon almond extract

Mash 4 cups peaches in a large bowl. Add sugar and lemon juice, stirring well. Let stand for 30 minutes Stirring occasionally. Add milk and next 4 ingredients. Beat at medium speed of an electric mixer until well blended. Stir remaining 1 cup peaches. Pour into the freezer cann of a 1-gallon freezer. Freeze according to manufacturer’s instructions. Let harden at least 1 hour. Yield:10 cups.

Oyster Stew

1 pint oysters

(Fresh or 1 small can)

4 Tablespoons butter

1 quart milk

1 1/2 teaspoon salt

1/8 teaspoon pepper

Melt butter. Add drained oysters. Cook 3 minutes or until edges curl. Add milk, salt & pepper. Bring almost to boiling point. Serves 6 to 8.

Party Chicken

8 deboned chicken breast

8 slices bacon

2 cans cream of mushroom soup

1 pint sour cream

4 ounces DRIED chipped beef

Wrap one slice of bacon around each chicken breast. Place in oven-proof dish. Set aside. Mix soup with the sour cream & chipped beef. Pour over chicken. Bake, uncovered, for 3 hours at 275°F. Serve with rice or potatoes.

Nut Bread

3 cups sifted flour

4 1/2 teaspoons baking powder

1 teaspoon salt

1 cup chopped nuts

1/2 cup granulated sugar

2 eggs, beaten

1 cup milk

1/4 cup butter

Sift flour, baking powder, salt together. Add nuts. Mix eggs & milk. Add to flour mixture.

Stir only until well mixed.

Add butter. Turn into a greased loaf pan. Bake in a 350°F. oven for an hour or until done.

By the way, North Carolina has one dairy agent that covers all 100 counties.

Marti Day, Dairy Agent NC Extension 919-691-3062; mlprice2@nc.su.edu; POB 8181, Hillsborough, NC 27278

R. Thomas Jewelers

Cynthia Cowan shared a dessert that is often requested at all her family gatherings and is loved by everyone. She likes easy to prepare desserts and this is mouth watering good with either strawberry or cherry pie filling.

"The first time I took this dessert to a family reunion it became a favorite... it was different, no one knew what to call it, a pie or a cake! All they could say was it was soooooo good! It's perfect for any day, event or season. I got this recipe from a friend/co-worker in the 70s and it's still a hit today!”

Cynthia Cowan’s Strawberry Crunch

1 box yellow or white cake mix

1 (20-ounce) can crushed pineapple, NOT drained

1 can strawberry pie filling

1/4 cup granulated sugar

1 stick margarine

Crushed pecans to taste, optional.

Use a 3-quart, 9.5x13.5-inch baking dish. Melt margarine; set aside. Spread pie filling evenly on bottom of baking dish. Spoon undrained pineapple evenly over top of strawberries. Shake sugar evenly over top of pineapple. Then put dry cake mix evenly on top. Pour melted margarine evenly over entire top of dessert. Add pecans, if desired.

Bake 325°F. for 30 minutes or until browned. Can substitute cherry pie filling.

Two Things, That Make Summer Great

Cynthia Cowan

on the cover

A beautful arrangement of Spring and Summer Flowers. A gift to our readers from Boonville Flower and Decor, Boonville

Summer beautiful...decking, porches, siding!

We stock a full yard of treated products for every job. We pride ourselves in stocking #1 premium ground contact products which is the best in the industry at a fair price. Our treated lumber is perfect for decks, porches, outdoor structures and other projects and is the best protection against rot, fungal decay and termite attack. Plus we offer treated lattice, step stringers, pickets, post caps, and a range of other products.

If you have ever visited King, there is a good chance you have heard of Mitchell’s Nursery. Tucked away not far out of town, Mitchell’s Nursery has become a staple in the Yadkin Valley for trees, shrubs, seasonal bedding plants and vegetables. The biggest spectacular of the year is the display of thousands of poinsettias in color at Christmas followed by Easter’s bright blooms of geraniums, mums, Easter lilies and azaleas. At the helm of the Mitchell’s ship is the matriarch of it all: Judy Mitchell. She is a sharp business woman who is active in the community and in her church. The business she and her family have built would not have come this far if she hadn’t stayed the course. There were many obstacles thrown in her way and she

Judy Mitchell

D. Ellen Kincer

never wavered. Husband Jim had a period of uncontrolled epileptic seizures. During this time Judy and Jay were helping him navigate this frightening period in life and the nursery kept going. Thankfully, brain surgery was the cure, and Jim hasn’t had much trouble since. Then, Judy’s mother fell ill and it was necessary to bring her to work with her. Juggling family and work has been extreme at times for this lady and she never falters.

Generosity and caring lie beneath a durable exterior. Opening seasonal jobs to those who may be having trouble getting back in to the workforce or getting in to it for the first time. Making a pathway to other employment in the future, she says, “The first step is always the

hardest.” Judy is willing to help make that first step. She makes donations regularly for fundraisers and has been known to help an employee when the need is present. She finds the time somehow to attend events for her four granddaughters and doctor appointments with Jim. She, Jim and son Jay, give blood regularly, which may seem like a small thing, but to someone who needs it, it is a blessing of life.

When you think of the people of the Yadkin Valley, you naturally picture strength in the face of adversity and success in times that failure might be looming. They dig in. They persevere and remain standing through the strongest storms. The area is represented by a myriad of stories. Every one of them

Yadkin • Valley

WRITER/PHOTO

Left to right: Edith, Carrie, Melissa, Della, Judy and Virginia

Her belief in God is strong and her family ties are just as strong.

a story of strength and hope. Judy is a perfect representation of all that is the Yadkin Valley area. If you have been blessed by her presence on earth you know how truly strong and business savvy she really is. If you have never met her in person, her story, the things that tried to defeat her, the things that should have blocked her path to success only made her stronger.

Do not misunderstand me, the entire family is deeply involved but the strength and backbone are definitely hers to claim—a definite icon and role model for her granddaughters. Women sometimes don’t get the credit due and rarely ask for it. Her belief in God is strong and her family ties are just as strong.

Speaking from this writer’s point of view, Judy deserves far more accolades than she will ever receive. Just like too many women in business—women work silently to build an empire. I just wanted to toot her horn since she won’t toot her own!

McCorquodale Earns GS Prestigious Gold

Girl Scouts Carolinas Peaks to Piedmont announced Leah McCorquodale, Kernersville, has earned her Girl Scout Gold Award, the highest achievement a Girl Scout can earn. McCorquodale, daughter of Tyler and Dona McCorquodale and a member of Girl Scout Troop 2419, created educational board games to donate to Guilford Elementary School. She wanted to give the students access to fun and engaging materials that were still educational and hopefully give them an extra spark and love for learning.

High school girls can earn their Girl Scout Gold Award by creating sustainable change on a community or world issue. Gold Award Girl addressing the cause of a community or world issue problem, plan solutions to drive change and lead a team of people to success. Each girl must dedicate a minimum of 80 hours carrying out her project, which must benefit and have long lasting impact.Thousands of Girl Scouts earn the Girl Scout Gold Award each year, which first began in 1916 as the Golden Eaglet. Earning the Gold Award opens doors to scholarships, preferred admission tracks for college and amazing career opportunities.“Earning the Girl Scout Gold Award designation is a remarkable achievement. It is the total of a girl’s self-discipline, leadership abilities, time management, creativity, initiative and mastery of skills it takes to complete these projects,” said Jennifer Wilcox, CEO for Girl Scouts Carolinas Peaks to Piedmont.

Mayor, Pilot Mountain

As a proud resident of Pilot Mountain. Evan Cockerham was born and raised in nearby Mount Airy to parents who represent the best things America has to offer: my father and I work together at the family business started by my family and his mother raised three sons and instilled in them the importance of hard work and education. Evan’s parents were always very encouraging so he developed a wide array of interests. This led him to a curiosity about how systems and local government works. He continued to maintain an interest in organizing, government, and how to make things work better. “I think it is an amazing privilege in America that we are able to participate in self-governance. It is easy to find problems, it is harder to work to fix them—but as long as we have the ability to organize and participate in democracy, that represents hope and optimism,” shares Evan.

In 2016, he started attending Pilot Mountain Board of Commissioners meetings and taking notice of the different issues facing the town. “I decided to throw my hat in the ring after some encouragement from friends, family, and a couple of the sitting board members at that time.”

Evan simply does not know how to do anything half-way, so to campaign, he gathered a list of every household within town-limits and decided that he could make an honest effort to visit all 500 plus most of the businesses for good measure. If no one was home, he left information with his phone number for queries. He didn’t take any vote for granted and was surprised by how many people were glad to meet someone running for office. Listening to their concerns gave him a good starting point for how he would serve. “I was successful in the election and went to work just as hard as I campaigned! In 2018, I ran for Mayor and then was re-elected in 2022 for a second four-year term. At the end of this term, I will be proud to say that I have 10-years in public service to the community I love.”

Being a public official can be stressful. One of the most interesting aspects of the job can also be the most stressful—you never know what is going to happen next: from pandemics, to wild fires, to chemical spills, to water-main breaks—sometimes you get those dreaded phone calls on weekends at 11:30p. Some issues take years of work to resolve and you cannot please everyone, so Evan pulls inspiration and encouragement from a lot of places. There are many great leaders throughout our nation's history who have demonstrated incredible acts of love, kindness, sacrifice, and delivered words that still move and motivate, like Dr. Martin Luther King Jr. “My number-one source of inspiration comes from my parents. I saw them work hard to make sure my brothers and I had every opportunity they could provide for us. I saw them struggle at

Evan Cockerham

times with the economy swinging back and forth. Americans like my parents don't mind working hard and earning their way, we take pride in that—but I believe through honest and self-sacrificing service, people who work in government can have a positive impact on the lives of the people that elect them.

I also could not serve without an incredible and supportive wife who knows a thing or two about public service as a teacher. I am so proud of what she does and we are each other's biggest supporter. I have also had some of my youngest constituents request meetings with me—I always take those. I had one young man come to meet with me who was in elementary school. He came prepared with documentation about how we could do more to help with homeless outreach and fighting hunger in our communities. Whenever things get tough or controversial, I always think about how straightforward, honest, and loving those kids expect me to be— and I follow through with that.”

The Armfield Civic Center, a tremendous asset to Pilot Mountain’s youth sports is huge in Pilot Mountain. TACC is the "home" swimming pool for several schools and the fields are the home of an impressive East Surry Little League program. Not to mention all of the senior programs and non-profits like Meals on Wheels and YVEDDI that operate from the Civic Center. The best way to preserve and enhance the Armfield Civic Center is for it to belong to the people of this great town. Repair plans are to the essentials—the building, plumbing, and HVAC. “We are applying for grant funds the town is now eligible for by way of having a parks and rec program. We are developing a ‘Parks and Rec Master Plan’ that will look at other opportunities to add activities throughout town to give citizens and visitors opportunities to enjoy the natural beauty of our town!”

In his free time, he enjoys taking his dogs for walks. Evan has two chihuahua mixes rescued from Surry Animal Rescue.“Often times, people recognize Cookie and Zoey before they see me! They have taken over my social media accounts which are full of their pictures at home, on trips, and around town. Follow @pilotmtnmayor on Instagram!” He also is a competitive bowler and he has been bowling since a teenager and has competed in and even won a few tournaments and leagues!

Books

Reviewed

by:

Cindy Martin

In her most recent novel, Heather Norman Smith uses a dual timeline with descriptive settings and relatable characters to capture the reader’s imagination. In 1963, twenty-year-old Annie dreams of managing the dance studio where she has trained since childhood. She longs to marry her high school sweetheart and live happily ever after. Instead, Annie is forced to put her dreams aside when her special needs sister, Ruth Claire, gets pregnant and is faced with deciding whether or not to bring shame to the family or put her baby up for adoption. Annie makes a life-changing decision that could affect her family for generations to come.

Missy Robbins in present day has always lived in her sister Erica’s shadow. Both are musically talented, but Erica’s making it big in Nashville while Missy is a stay-at-home mother of four. Missy’s unexpected teenage pregnancy sped up her marriage to Ray, causing her to question her worth and hide her beautiful singing voice. When Missy unexpectedly has to step out of her comfort zone and perform at a birthday gathering, the church choir director recognizes her gift and invites her to join the choir.

This new pursuit puts Missy on a path of self-discovery and reclaiming her discarded faith, when she discovers Grandma Annie’s sixty-year-old secret. Then she must decide if she should remain silent about Grandma Annie’s deception or, in good conscience, reveal the truth. You won’t want to miss the stunning conclusion of Songs for a Sunday.

Find Songs for a Sunday and Heather Norman Smith’s other inspirational Southern Fiction at Amazon, Barnes and Noble, Christian Book Distributors, and other retailers. Visit Smith’s website at www.heathernormansmith.com.

In addition to being a compelling author of inspirational Southern literature, Smith is a talented singer/songwriter of spiritual music.

Sample her original Southern gospel songs on YouTube and download them on Google Play and iTunes.

Two sets of sisters, generations apart – can one big sister’s sacrifice teach the other about love and forgiveness?

Author: Eileen Heyes

Illustrator: Dare Coulter

Reviewed

by:

Cindy Martin

This beautifully illustrated book chronicles a year in the lives of the Hauser and Sawyers families in Pinnacle, North Carolina, in 1900. While giving an up close and personal account of neighbors working together and helping each other survive and thrive, the author guides readers through the seasons, detailing the daily duties of farm life. This is a story of two ordinary rural farm families, one white and one African American, raising crops, rearing children, and building a community.

Although much change was happening in the big cities at the turn of the last century, farm life had not yet benefited from the recent technological advances. Folks grew what they ate and made what they needed. Some farms yielded enough extra produce for a family to sell, and some families raised tobacco to help purchase essentials such as salt, coffee, sugar, material for clothing, shoes, and farm equipment. However, subsistence farming was more the norm.

The local population of Shoals Township at the turn of the century included people with a mixture of racial backgrounds. A particularly poignant moment in the story is when Lettie and Adam Sawyers lose their infant son Andy. Since there was no African American church or cemetery at the time and the Sawyers were tenant farmers, Charlotte

continued on page 61

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any painting project. Whether you’re just needing a little guidance… or the whole idea.

Mike Cassell volunteers at the Mount Airy Disabled American Veterans (DAV) office in Mount Airy as a trained Chapter Service Officer (CSO). “I try to help veterans any way I can,” he said. To Mike, it’s important veterans receive the education, medical benefits, monetary compensation, and respect they deserve. His duties range from answering the phone, scheduling drivers to transport veterans to their doctors’ appointments at the various Veterans Administration (VA) clinics and hospitals to helping veterans and their families with filing comprehensive claims to obtain services and benefits from the VA. However, Mike goes above and beyond, reaching out to those who have just returned home from being in the military, offering them a helping hand when needed and advising them of what benefits are available.“I encourage people just to give these veterans a call to ask them how they’re doing,” he said. “It means so much to these folks.”

In addition to being a lifetime member of Chapter 61 of the DAV, Mike belongs to Post 123 of the American Legion in Mount Airy. He believes all the veterans organizations are a team and should work together for the greater good. He feels fortunate to know so many veterans from all walks of life, men and women who have served in WWII, Korea, Vietnam, Iraq and Afghanistan, and those who were in the military during peace time or the Cold War or the Gulf War.

Mike joined the Army in 1986 and was sent to Fort Benning where he was attached to a Mechanical Infantry Unit in the National Guard. When in training for hand-to-hand combat, he was thrown, injured his back, and suffered a broken left ankle, which required surgery to attach a metal plate and five screws to stabilize the bone and allow healing. After his hospital stay, he went back to the barracks to help out in the Supply and Arms rooms until he was medically discharged in 1987.

When he returned home, the VA paid for Mike to attend Surry Community College to be trained as a machinist. After that, he was employed by Westinghouse and Deere-Hitachi until, in 2010, his back injury became so painful he could no longer work. He went so far as to have a stimulator surgically installed to relieve the pain and get him off the high doses of pain meds he was taking. His doctor refused to help him obtain his disability benefits. The nurse told him he would have to do it himself. After seeing what a long time and how difficult it was to get assistance from the VA, Mike decided he would help others get their benefits. “It was so hard,” he said.

Mike and his wife Eva live in Mount Airy. They have three daughters, two sons, six grandsons, and one granddaughter, one Yorkie (Anna), one Jack Russell terrier (Bentley) and one cat (Ash—because she’s gray.) Family matters most to the Cassells. Mike and Eva and their loved ones enjoy traveling to the beach, fishing, cooking out, and even planting a few tomatoes in the summertime.

To contact the DAV, call 336-789-0328. Their email is disabledamericanvet61@gmail.com.

The office is located in Veteran’s Park at 767 West Lebanon Street in Mount Airy. Volunteers are always welcome and appreciated.

And we know that all things work together for good to them that love God, to them who are the called according to his purpose.

Romans 8:28

Douglas Michael

“Mike” Cassell

Rebekah Myers, dreams of singing on the radio, making a career with living history, attending college, and the most challenging of all, getting her pilot’s license. These are not just day dreams, but real ones she is beginning to pursue. Having grown up in the shadow of Rendezvous Mountain where her father, Bob, was a park ranger until his retirement. Her father, says Rebekah has greatly influenced her love of singing and colonial history. One of the Myers’ ancestors fought as a patriot at the Battle of Kings Mountain in 1780.

Her inspiration to fly comes from a complete outsider, Amelia Earhart. “When I was 13 I saw a movie about Amelia. I love mysteries and became very interested in her and her disappearance. That’s the big thing! I looked her up on the internet and I read all the books I could find about her life.” Rebekah has been captivated with Amelia Earhart’s life. “She had red hair, was a country girl, liked to be outside, ran around in the woods playing, liked history, just like me!” Rebekah shared her feelings of a connection to Earhart. “She was real. She studied all about air planes and how they worked and was able to work on her own plane. She wrote books with raw emotion. She did what people didn’t think she could do.”

Shortly after this interview we found out about the Young Eagles here at the Wilkesboro airport and made arrangements to take Rebekah up in a Skyland Cessna for a short spin around Wilkesboro and Millers Creek.

Pilot Steve Miller, Rebekah, her dad and I climbed aboard. Rebekah rode up front and with the help of the pilot experienced driving down the runway. It was her first ride and later she reported, “It was the most amazing experience in my life.” Rebekah says one day she would like fly missionaries or work with Samaritan’s Purse flying to places where people need help.

Rising up we could see parts of Kerr Scott Lake and then turning north began to see recognizable landmarks in Millers Creek. Rebekah and her Dad were looking down to find their home in Purlear.

This young girl was beside herself with joy and wonder. From my perspective in the back seat I can say she conducted herself quite well with confidence as if she was where she belonged; anxious, but not afraid.

Coming back in for landing we passed over the Wilkesboro Speedway. It is huge and so exciting to see the work being done there. Our landing was smooth. As we taxied to the hanger Rebekah laughingly commented, “While I was up there and saw the horizon it came to me what I had read from Amelia Earhart’s book, ‘The horizon and the sky came out to play touching each other because they were already friends.’ I immediately knew what she meant.”

Now in the Young Eagles, Rebekah is in the process of studying to obtain her private plane flying license. Under the leadership and guidance of Steve Miller she will succeed.

Another dream for Rebekah is to one day sing on the radio. That may seem unusual to hear from a young lady in our day of modern technology. When is the last time you heard someone wanting to sing on the radio? One clue to that may be that Rebekah listens to the radio a lot, “I listen

Rebekah Myers

This Girl has Dreams

WRITER • PHOTOS/ Mary Bohlen

Yadkin • Valley PEOPLE

to the songs and tunes and then try to play them on my guitar.” Her Dad said they began to recognize Rebekah’s musical talents when she as pre-school. She would hear a note, or listen to a note and then go to the piano keyboard and pick it out.

She has been singing with her father for several years now, at churches, musical gatherings for living history events of the OvermountainVictory Trail.

One of Rebekah’s favorite things to do is to be part of living history programs for school children and for the public. She has worked with me at the historic Cleveland House at the Wilkes Heritage Museum many times helping at the hearth. The first time Rebekah helped me she was just six years old. I asked her to tell me about her love of history. “That first day, I remember it very well. I put on that dress and it all sort of came to life for me. It was a little pink dress with flower patterns and my Mom stayed up all night to make it and I was so excited. Then I saw you (writer Mary) and what you were doing and I knew, this is what I’ve got to do. That day we made parched corn in the iron skillet like the people would have done getting prepared to go the Kings Mountain in 1780. I got up on a stool to reach the table and take corn off the cob. In my mind I knew I was being a part of what it was like a long time ago; I loved those simple things and everybody around me made me feel like family.”

Rebekah is right. All folks working together to share our history are like a big family. I had actually forgotten some of the details of that day but when Rebekah shared her memories it all came back at the Wilkes Heritage Museum. Rebekah says, “One day after finishing college I would like to work at a living history museum and be a guide or teacher, sharing what life was life back then.”

In recent years Rebekah has started taking on more responsibility and skills in history programs in the Yadkin Valley. She is currently assisting her Dad on weekends at historic Fort Defiance in Lenoir.

Rebekah Myers is a remarkable young girl who has been gifted with talents and will use them to her best ability as she makes her dreams come true.

Taking Adequate Soil Samples

inches. You will need approximately 10 to 12 core samples.

kellee_payne@ncsu.edu

Follow along on Facebook

@YadkinCountyHorticulture

336­849­7908

As you are preparing your lawn, vegetable garden and flower garden, think about the soil you will be planting in. Does your soil have the essential nutrients required for the crop you are planting? The Agronomic Division analyzes soil for nutrient content and for properties that affect plant growth. Soil Testing: Provides optimal, cost-effective lime and fertilizer recommendations; diagnoses common nutrient deficiencies or toxicities and promotes environmental quality.

How do I take a soil sample for testing? Pick up soil sample boxes and forms at: County Cooperative Extension Office. Gather the proper tools needed for sampling. A soil probe or garden trowel and a clean plastic bucket. Prepare your sampling area. Start by scraping plants, leaves and organic debris from the soil surface.

Take your core samples. For lawns, sample 4 inches deep. Vegetable and flower gardens, sample to the depth you plan to incorporate lime or fertilizer, usually 4 to 6

Mix your core samples thoroughly in your plastic bucket. Use the mixture to fill your soil sample box to the fill line. Fill out the sample form and label the sample box completely. On your sample form, you will need to include your contact information, the crop you will be growing, and the crop code (which is found on the back of the form). Make sure to include an email address, as that is how you will be notified when your online report is available. Place your soil sample box in a larger cardboard box for shipping and mail to the North Carolina Department of Agriculture and Consumer Services, Agronomic Division, the address is provided on the form.

Once the sample has been analyzed, you will receive an email with your online report. Results are typically received within 2 weeks, except in peak season. If you need help analyzing the report, please call the Extension Office.

How much does testing cost? From April to November, soil testing is free of charge. During the peak season, December to March, there is a $4.00 fee/sample

How often should you do a soil sample? It is recommended to do a routine soil sample every 2 to 3 years. If you are having a problem area in your lawn or garden, you should sample to check for any nutrient deficiency. Do not take a soil sample immediately after applying fertilizer, lime or compost.

Kellee Payne North Carolina Cooperative ExtensionYadkin County

Commercial and Consumer Horticulture Agent

Kellee Payne

For more information, please call your local office or visit NCDA&CS Agronomic Services https://www.ncagr.gov/agronomi/uyrst.htm.

continued from page 57

Bountiful Red Acres

and Thomas Hauser, invited them to bury their child in their family cemetery.

The author demonstrates how color barriers were nonexistent, and the families were both neighbors and friends striving to persevere.

Bountiful Red Acres includes charts and graphs, a glossary, and mouth-watering recipes that further enhance the text. This book will not only warm your heart, but also allow you to gain a knowledge and appreciation for those who came before us.

Distributed by University of North Carolina Press (www.uncpress.org), Bountiful Red Acres is available for purchase on Amazon, as well as at Horne Creek Living Historical Farm in Pinnacle, North Carolina.

Our next issue:

July­August features....

Summer Sun-Safety

Protect Yourself and Your Family from the Sun's Damaging Rays

WRITER/ Kimberly Blaker

My worst sunburn ever was from laying out on an overcast day. I didn't expect to get much of a tan, let alone sunburnt, given the conditions. I was especially unconcerned since I couldn't see any color change at the time. But by evening, my skin was a bright pinkish-red, and the pain set in. I couldn't wear clothes and had to call in sick for two days.

Aside from severe sunburn, there are other equally important reasons to take extra precautions in the sun, especially during the hot summer months.

Skin cancer is the most widely recognized health problem resulting from sun exposure. To reduce your risk:

• Avoid afternoon sun.

•Apply sunscreen with an SPF of 30 or higher at least fifteen minutes before you go out and then reapply every two hours.

•Look for products carrying the Skin Cancer Foundation's blue seal of approval.

•Wear clothing that covers your arms and legs as well as a hat to shade your face.

The sun's rays also damage our eyes. Exposure can cause cataracts as well as damage to part of the retina, cornea, and lens. Cheryl Khanna, M.D. of Mayo Clinic, recommends wearing sunglasses that block 99 to 100 percent of UVA and UVB rays. Also, some sunglass designs offer better protection. The best designs to block out as much UV rays as possible are wrap around or close-fitting sunglasses.

Wilkes

The risks of dehydration and heat exhaustion also increase during warmer months. It's important to drink several glasses of water every day of the year, but especially during the summer months. If you'll be in the sun or heat for any length of time, take plenty of water with you. Better yet, carry sports drinks, since they contain electrolytes. Also, try to restrict outdoor physical activity to cooler parts of the day.

Special Considerations for Babies

Sun exposure also increases the risk of cancer to children. This is of particular concern for babies because of their sensitive skin. According to the Skin Cancer Foundation, a sunburn on a baby can be much more serious and result in high fever, dehydration, blistering, and heatstroke.

To protect babies from the sun, keep them out of the direct sun from 10 am to 4 pm. Dress them in lightweight clothing that fully covers their bodies. Keep their heads covered with hats or sunbonnets with 4” brims.

For travel, place babies in the center position of the back seat, or cover the car windows with UV-blocking film. Also, to keep infants and young children hydrated, carry Pedialyte, which is an excellent source of electrolytes.

Dr. Mary Katherine Taylor, IAOMT

Love that healthy smile!

help keep your teeth happy with these tips

WRITER Dr. Andrew Rivers

The most important dental work you have done is what you do yourself at home. No matter what dental work you have it will fail if you are not practicing exemplary dental hygiene at home…brushing AND flossing!

Is someone in your home about to lose a baby tooth? If the tooth fairy is about to visit, go ahead and wiggle that tooth. Just be sure not to pull a baby tooth unless it is loose.

Talk to your dentist before whitening your teeth. You may have front teeth with old restorations that may not whiten along with your natural teeth. You may end up with teeth that look “patchy.”

Do you love to chew gum? Be sure to use a sugarless gum. You will avoid the decay causing sugar as well as help stimulate salivary flow—your body’s natural defense against tooth decay.

Use a soft brush and avoid bearing down on your teeth and gums.

Dr. Andrew Rivers

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

RiversFamilyDentistry.com

Spring

and Summer

Yard Work

Can bring low back pain

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

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

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

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

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

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

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

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

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

Covered Bridges

People + Bridges = History

Writer/Photos Dwaine Phifer

Rivers, streams, and lakes have always played a vital historic role in shaping life as we know it in North Carolina. If a river or creek was too deep, wide, or dangerously turbulent, it became an obstacle. Native Americans and then early European settlers crossed major water barriers where massive herds of large animals, such as bison, had beaten trails to a few reliable spots. Shallow Ford on the Yadkin River between Forsyth and Yadkin counties, near northern Davie County, is such a place. As more and more settlers arrived in NC river valleys, the need for dependable access to areas divided by deep, troublesome, or hazardous water grew. Bridges became essential.

The use of wood, whether logs piled in a water way or carefully hewn timbers wrestled into place for a bank-to-bank bridge became a practical solution. Unprotected wooden structures, however—especially when exposed to frequent soakings—decompose rather quickly. To help protect the vital structure of bridges from deterioration, bridge builders soon recognized the advantage of sheltering exposed wood.

Covered Bridge Asheboro

According to most current building experts, untreated exposed wood remains serviceable for about 15 years. The addition of a roof over a wooden bridge kept wooden bridges dry and safe to cross year after year. Several categories of bridges with covers thus became noteworthy resources as well as picturesque landscape fixtures. For a covered bridge to be recognized today as a historically authentic covered bridge, trusses—not stringers—must support the shingled roof.

Folks across the Yadkin Valley are fortunate to be relatively near both of the two remaining authentic NC historic covered bridges. The Bunker Hill Bridge (1895) is located two miles east of Claremont, NC: 4180 E US Highway 70. Watch for a highway marker. With a lot of generous community support and detailed planning, the bridge is now the centerpiece of a park with a picnic area and a walking path alongside the splashing, gurgling Lyles’ Creek. Porta toilets were onsite in early 2023.

The Mt. Pisgah Covered Bridge (1911) is located southwest of the NC Zoo. Look for the historic marker on Hwy. 74/73. Unlike the Bunker Hill Covered Bridge, careful navigation savvy and vigilant attention to numerous turn signs are required. The Mt. Pisgah Bridge is also situated in a rural area: 6875 Pisgah Covered Bridge Rd, Asheboro, NC. In 2003, the original bridge was unfortunately destroyed by a flood. Dedicated folks rose to the challenge of getting the bridge back to its previous glory. Fortunately, almost all historically original material was rescued and used. Both major NC treasures still stand to welcome today’s visitors.

These covered bridges, though, are now bridges to nowhere. Each still spans its boisterous, splashing waterway. The Bunker Hill Bridge, over Lyle’s Creek, ends a short dis-

Covered Bridge Conover

tance from a tangle of tall grasses, briars, and young trees. The exit-end of the Mt. Pisgah Bridge, over the west fork of the Little River, is situated beside a major highway embankment topped with a guardrail. In early 2023, caretakers of the Mt. Pisgah Bridge renewed mulched areas and planted new flowering plants. The walk along a tidy footpath, looping around through the trees beside the gurgling and splashing river, gives one a sense of unhurried solitude. The picnic area is ideal for lunch or just enjoying the sound of the river. No restroom facilities were onsite in early 2023.

Unfortunately, and regrettably, interiors of both bridges are victims of spray-paint vandals. As Thomas Fuller (1608-1661), the British author and wit, noted: “Fools’ names, like fools’ faces, often are seen in public places.” Sadly, some things have not changed in over 360 years! On a positive note, both bridges, when viewed from afar, still serve as inspiring historic sentinels to truly creative genius and dedicated problem-solving.

Committed, willing, and devoted people-—past and present—are responsible for the preservation of these two valuable NC iconic treasures. Continued public support of these outstanding authentic NC

gems ensures both bridges remain as sentinels dedicated to historic value and preservation efforts. Applaud the Yadkin Valley people, past and present, responsible for conserving historic and iconic structures. Both bridge sites have important information displays regarding history and preservation efforts. These two remarkable surviving links to yesteryear, for just awhile, can offer a soothing metaphoric bridge over the troubled waters of the frantic and frenzied day-today pace of 2023 and beyond. Maybe May/June would be just the time to pack a lunch—using YVM recipes of course—and visit one (or both) bridges.

Covered Bridge Asheboro

FREE ADMISSION!

FAMILY FRIENDLY!

WWW.MOUNTAIRYDOWNTOWN.ORG

TRACTOR PARADE

FRIDAY, MAY 19TH 6PM

KID’S PARADE TO FOLLOW!

GRAND MARSHAL;

MT. HIGH SCHOOL FFA

MUSIC & DANCING

@MAYBERRY FARM FEST

Brought to you by:

Scenic Automotive Group

AGRICULTURE, CRAFT & FOOD VENDORS

FACE PAINTING, ANIMALS, INFLATABLES, PONY RIDES MORE KID’S ACTIVITIES

Mayberry Farm Fest is supported in part by a grant from the NC Arts Council, a division of the Department of Natural and Cultural Resources

Mount Airy Saw and Mower

Rogers Realty & Auction Southern States • Eagle Carports

Mt Airy Equipment Co., Inc

Carolina Farm Credit

John B Phillips, State Farm

NC Cooperative Extension

Mount Airy Downtown Business Assoc Surry Arts Council

Sauratown Trails Association & Make a Wish Foundation Partner!

For the fifth year The Sauratown Trails Association will play host to the Trailblaze Challenge a fund raising event for The Make A Wish Foundation of Eastern North Carolina. This event raises $250,000-300,000 each year and makes it possible to grant wishes to children with life threatening illnesses. The Sauratown Trails is a 22 mile trail that connects Pilot Mountain State Park to Hanging Rock State Park. STA president Phil Barber stated, “The trail is mostly on private land and only made possible by the generosity of our landowners.” What better way to repay that generosity than to partner with MAW and help these children and their parents. The Sauratown Trails is a 501(c)3 non-profit organization. You can get more information at Sauratown Trails Association.org or on Facebook and Instagram. For more information on a Trailblaze challenge please contact the Make A Wish Foundation in your area.

Yadkin Valley Wines

Stony Knoll

Vineyards

It's a Family Affair

Writers/ John & Carrie Byrd

If you have not been before (or you have not been in a while), it's time to make the scenic drive down Highway 268 to visit Stony Knoll Vineyards located in the Rockford community of Dobson. Stony Knoll Vineyards is a century farm, which means the farm has been in the same family for at least 100 years. While there are approximately 46,000 farms in NC, only about 1,800 have the distinction of being a century farm.

Stony Knoll Vineyards began when the ancestors of Cathy Coe purchased the land in Southern Surry County in 1896. It was originally planted as a tobacco farm in the early 1940s and continued that way until the early 1980s. After that time, the farm was switched to cattle and hay until the 1990s when owner Van Coe began to cultivate a new use for the farm to continue its use and preservation in the family.

In 2001, 5.25 acres of vines were planted on what was once the tobacco farm. They opened their tasting room in 2004 and have since grown to 10 acres of vines. As with most of the vineyards in the Yadkin Valley, Stony Knoll faces the challenges that Mother Nature brings...weather, insects, birds, deer and more. But despite these challenges, they are still producing lovely wines.

In the past few years, Van and Cathy have taken a step back to enjoy retirement and their son-in-law, Jonah Hoosier has taken over operations to continue keeping the farm in the family. Jonah wears many hats at the vineyard and does a great job of doing so. He manages the vineyard, the tasting room and is always happy to take a moment to talk to visitors about the family farm.

Take an afternoon soon and ride out to see them—they have a little something for everyone, including two sweet style wines named for family members. Stony Knoll is located at 1143 Stony Knoll Rd in Dobson. They are open Monday and Thursday through Saturday, 10:00am to 6:00pm. Please note, they are not open on Sunday in an effort to preserve the day for family time. If you are visiting from out of town, check out their cabin on Airbnb. The property is beautiful and the tasting lodge is well-decorated. You are sure to enjoy a leisurely visit.

2ND ANNUAL YADKIN VALLEY CHAMBER CARNIVAL

The Yadkin Valley Chamber of Commerce will host their 2nd annual carnival for two days

Friday June 9 & Saturday June 10 at the Heritage Trails Center on Standard Street in Elkin. Enjoy fun rides, a kid’s zone, food trucks and other vendors from 2 pm to 10pm each day. For more information call the Yadkin Valley Chamber at 336-526-111.

Big “B” Auto Parts HAS FARM SUPPLIES

Bailer

Bailer

BIG “B” AUTO PARTS,

Residential, Commercial, Industrial, Land Surveys

We provide a variety of surveying services:

ALTA/ACSM

Survey

As-built/Construction/

Layout Survey

Avigation/ View Easement Survey

Boundary Survey

Condominium Plats

Deed Protraction

Floodplain Elevation Certificates

Forensic Survey/Expert Witness

Forestry Survey

Hydrographic Survey

Land Use/Development Design

Mortgage/Physical Survey

OPUS Management

Right of Way/Easement Survey

Subdivision Design

Topographic Survey

Addie Wilson

Director

Invest in Creating a Positive Organizational Culture

Organizational culture is the accumulation of expectations, values, and practices that inform and guide all of the employees in the organization. It is the characteristics that make the organization what it is.

Organizational culture is important to study because it can affect organizational effectiveness. It can do this by providing an organization with competitive advantages, improving the way the organizational structure works, and increasing the motivation of employees to pursue organizational interests. It can provide competitive advantages by creating a sense of loyalty to the organization once the employee understands the mission, vision, and history.

This can charge them to work harder and provide competition to other organizations. It can improve the way the organizations’ structure works by allowing employees to be innovative in the way they allow employees to accomplish task

Company leaders invest time, money, technology, equipment, as well as other resources in order to make their organization the best. While these investments may enhance organizational effectives for a while, there is one investment proven to increase organizational effectiveness for companies. Consider investing in creating and maintaining a positive organizational culture.

their own way, as long as their actions are consistent with the good of the organization. It can increase the motivation of employees to pursue organizational interests by providing works with opportunities to enhance their skills and acquire additional education so they can remain productive and do not become obsolete because of changes in their field.

Organizational Learning

It is important to also mention organizational learning when speaking on organizational culture. Organizational learning is the way in which an organization teaches its employees about the organization and how to transfer knowledge and work in the organization. Encouraging organizational learning is a process organizations must intentionally implement. One way to encourage organizational learning is to act the individual, group, organizational, and inner organizational level.

At the individual level leaders should help employees by helping employees learn new skills, organizational rules, norms, and values. This helps develop a

sense of personal mastery. An example of this is how Google allows it's employees to work on their own projects 30% and gives them room to do out of the box thinking. At the group level, managers can promote the use of self-managed and cross-functional teams. This encourages employees to share their ideas and abilities to solve problems which leads to team learning.

At the organizational level, leaders can promote this learning through the organizations structure and culture. This allows for employees to build a shared vision. The last way is through inner organizational means. This is when managers encourage explorative and exploitative learning. This is a way that promotes organizational effectiveness. Robey, Bourdreau, and Rose (2000) in their research article titled, "Information technology and organizational learning: a review and assessment of research," learned that, "learning is accomplished through both formal training and participation in practice" which supports the research saying a layered approach to promoting organizational learning is effective.

North Carolina Cooperative ExtensionCounty Extension

WRITER/ Addie Wilson, County Extension Director

Four Ways to Build Positive Organizational Culture

Organizational cultures that are positive generally have the following characteristics. The first is that leaders express gratitude for their employees on a regular basis. This can be done verbally or through cards or letters. It can also be done in a group or on a one on one basis.

The second is that the leaders assist employees in working towards a goal. This is done by developing SMART (Specific, Measurable, Attainable, Realistic, and Timebound) goals with employees and then helping them achieve them. As a team, the leader should also help the team in achieving departmental and organizational goals.

The third is to promote health and wellness. Caring for employee’s emotional, physical, and mental health is a way to do this. Allowing for time for employees to take care of their own health and wellness promotes a positive organizational culture. This can be done through policies that promote walking breaks and healthy potluck lunches for team bonding. The last is to invest in employees. Build up the knowledge and skill of employees to improve organizational effectiveness and build a positive organizational culture. This can be done through professional development opportunities on various topics. Some of these topics may include time management, stress management, goal setting, leadership practices, balancing work and home life, and working with others. By building up these four areas, a leader can help build a positive work culture in their organization. This can improve organization effectiveness, improve job satisfaction, increase employee commitment, and lower rates of turnover.

For more information and resources on creating a positive organizational culture, contact the Yadkin County Cooperative Extension Service. NC Cooperative Extension is an equal opportunity provider.

Yadkin County Cooperative Extension Phone: 336-849-7908

Website: yadkin.ces.ncsu.edu

Reference: Robey, D., Boudreau, M. C., & Rose, G. M. (2000). Information technology and organizational learning: a review and assessment of research. Accounting, Management and Information Technologies, 10(2), 125-155.

Zeth

Steven Howard, Chris Barker, Rose Speece

presents:

What IS That?

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

If your guess is the first correct entry drawn WIN $100 00

Enter by postcard, letter or email, be sure to include your: name, PHYSICAL MAILING ADDRESS and guess. And if you’d like, tell us about your experiences using or collecting this item. Entries must be received no later than 6/2/23, Winner will be drawn 6/3/23.

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

Turn to page 90 to read about the March-April Contest contest.

The What is That from the March/April issue is a screw-in/plug-in electrical fuse. Early in our marriage we lived in a local historical house. I remember touching the cover of the fuse box while herding the kids upstairs to bed and it was HOT to touch. Old houses are wonderful but they have lots of issues that need to be updated to guarantee safety….that fuse box was soony replaced with a new breaker box!

Many older homes/buildings still use this type of fuse where the electical load is not so great.

The correct guess entered by Josh Eicher of Hamptonville, was described as a screw-in fuse for an electrical box. Josh won $100.

Both Shirley Joyner of Lewisville and Quincy Johnson of Traphill were the 2nd and 3rd guesses drawn next for a free copy of one of our cookbooks: One Last Sweet Bite.

Thank you to all who entered!

This is Hawkeye he was 8 months old here, Boerboel aka South African Mastiff

This is Benny, a 6 year old Julianna pig that’s convinced he’s a dog! He lives the spoiled life for sure!

River, Rylee & Jake Watkins

This cute dog goes by the name of Moonpie.

Diesel is enjoying Spring.

Best Dog Hikes in NC

Had a ball shopping at the new Pilot Mountain State Park Gift Shop. There were so many things geared to interests of so many activities that please folks liking nature and all its attributes. Best Dog Hikes North Carolina by Melissa Watson who has 25 years of experience to pull from is for people wanting to travel with their dog (s). Her two-page Trail Finder is sectioned by lakesides, waterfalls, leash free, easy hikes, strenuous & moderate-to-strenuous hikes.

The resource is divided into the Coastal,Piedmont and Mountains regions. The introduction is multi-pages of vital information even for the experienced hiker. Her major concentration is on you and your dog’s safety with topics like the weather, water, hydration, leashes, collars, harnesses, dog packs, knowing your dog’s body language, and stance, booties, poison ivy, oak, Sumac, plants (rhododendron, azalea+), bugs, bees, snakes, blaze orange attire for both the hiker/dog and lastly COURTESY.

Take Wilkesboro to Blowing Rock/Cascades Trail…off the Blue Ridge Parkway. Each trail page has lots of useful information, how to find the trail and a photo of Melissia two canine companions. The copyright is 2016…call to check with the trail you want to experience before risking it might be closed.

One more thing…photocopy the Trail (s) that interest you because this little book must weigh two pounds and when you are carrying everything you need in a single back pack, total weight is a sure concern! Best Dog Hikes North Carolina is in the A Falcon Guide series/call the Park’s gift shop at 336-444-5100, 9a to 6p.

British author Charlie Mackesy’s The Boy, the Mole, the Fox and the Horse has become my new favorite gift book. Yes, it is about friendships but everyone can read, enjoy and find something they see of themselves between the pages and illustrations, “…whether you are eighty or eight.” The artwork is his also and it’s a comforting, anticipative part of the book with a blend of pen/ink and watercolor that are active with the thoughts on each page. At the very beginning you feel warmth for him as he dedicated this book to “my lovely, kind mum and my wonderful dog Dill.” Only 6x8-inch makes this powerful little book slip easily into a travel bag.

You’ll meet a lonely little boy who then meets a mole followed by a fox who could easily eat the mole but doesn’t and finally the three friends meet the huge, gentle horse. The test is written in Mackesy’s own hand and there are a few words that take a minute or two to decipher. Text is brief, thought is provocative: “Always remember you matter, you’re important and you are loved, and you bring to this world things no one else can."

Four ways to use cash wisely

There has been a lot of talk about a “cashless” society, but it’s not here yet. In fact, cash can still be a valuable element of your overall financial picture – if you employ it wisely. But how?

Consider these four key uses of cash:

Everyday spending

Of course, you need sufficient cash on hand to pay for your cost of living – mortgage, debt payments, utilities, groceries, etc. You’ll likely rely on your savings or checking accounts to pay for these needs.

Unexpected expenses and emergencies

It’s never a bad idea to establish a monthly budget. But, as you know, life is unpredictable – and sometimes you may encounter “budget-busting” expenses, such as a major home repair or a large medical bill. If you haven’t planned for these costs, you might be forced to dip into your long-term investments, such as your IRA and 401(k), which can result in taxes, penalties and less money for your retirement. A better alternative is to prepare in advance by building an emergency fund containing up to six months’ worth of living expenses in cash, or at least in a highly liquid account, held separately from your regular checking or savings account so you won’t inadvertently spend the money.

Short-term savings goal

When you are investing for a long-term goal – especially retirement – you will likely need to own a reasonable percentage of growth-oriented vehicles, such as stocks and stock-based mutual funds. The value of these investments will fluctuate, so, if it’s possible, you’ll want to avoid selling them when their price is down – which may make them unsuitable for shortterm goals. But if you’re aiming for a goal that you want to achieve in a year or so – a wedding, a long vacation, and so on – you’ll want to be sure a specific amount of money is there for you when you need it. Consequently, you’ll want to put away cash for this type of goal, possibly in a short-term savings or investment vehicle that might pay somewhat higher interest than a regular checking/savings account.

Source of investment

In regard to your longer-term investment strategy, cash can play two important roles. First, it can serve as its own asset class, alongside other classes, such as stocks and fixed-income vehicles. Unlike these other classes – especially stocks and stock-based mutual funds – cash won’t fluctuate in value, so it can potentially help lessen the impact of market volatility on your portfolio. And second, having the cash available in your portfolio gives you the opportunity to quickly take advantage of other investment opportunities that may occur. And you may be able to use your existing investments to help replenish the cash in your portfolio. For example, if you choose to take stock dividends in cash, these dividends can be “swept” into your brokerage account and held there until you’re ready to invest them. (However, depending on your comprehensive financial strategy, it may be a good move to simply reinvest the dividends into the same stocks or stock funds.) Keep in mind that you won’t want your investment accounts to contain too much cash, as its purchasing power can erode due to inflation.

By managing your cash efficiently, and putting it to work in different ways, you can gain some key benefits – and you’ll help yourself to keep moving toward your short- and longterm goals.

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

Edward Jones, Member SIPC

Dobson

Paul J. Bunke, Sr., AAMS™, CFP®

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

Audra Cox

Financial Advisor

124 W. Kapp Street, Suite C Dobson, NC 27017 336­386­0846

audra.cox@edwardjones.com

Elkin

Frank H. Beals

Financial Advisor

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

Barry Revis, AAMS™

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

Nathan Sturgill

Financial Advisor

116 E Market Street Elkin, NC 28621 336­835­1124

nathan.sturgill@edwardjones.com

Jonesville

Aaron L. Misenheimer

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

Mount Airy

Andi Draughn Schnuck

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

andi.schnuck@edwardjones.com

Dale Draughn, AAMS™

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

Logan Draughn

Financial Advisor

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

logan.draughn@edwardjones.com

Kody Easter, AAMS™, CRPC™, CFP®

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

edwardjones.com

Member SIPC

Randy D. Joyce

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

Tammy H. Joyce, AAMS™

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

Tanner Joyce

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

tanner.joyce@edwardjones.com

Pilot Mountain

Mike Russell

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

mike.t.russell@edwardjones.com

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

michael.warren@edwardjones.com

Yadkinville

Christopher L. Funk

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

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

There’s a song Holy Spirit gave me a few years ago, and I think it describes well the reason I write, why I traveled to various churches to sing for most of my life, and why I am who I am today. I’d like to share the words to the song with my readers.

The Great Exchange

I will not compromise the gospel story, Or water down God’s word for popular gain For Jesus is the only way to the Father And through His blood I’ve made a great exchange The word of God is clear about redemption There is no other name whereby we’re saved It’s by grace through faith in Jesus’ sacrifice And I’m here today to praise His name!

I once was lost in sin ‘till Jesus found me And I’m so glad the story was explained For had I never heard the news of Calvary, I’d still be lost in sin, a life in vain. We’re living in the age of grace extended, But soon, and very soon, that all will end For Jesus will return in all His glory, And I’ll exchange this flesh to be like Him!

He took my sin for His righteousness And now I am redeemed, forever blessed! He gave me grace when He took my place. O, praise His holy name for the Great Exchange!

That’s why I write about prophecy and the gospel message and some get offended. I may be labeled a goody-two-shoes or a bigot because my message steps on toes. Truly, I’m not holier-than-thou; I know I’ve sinned and come short of God’s standards. But I ask for forgiveness on a regular basis. I try to tell the truth as I see it from the Bible, because I want to make a difference in God’s kingdom. My scope of ministry is limited and my days may be few. But if I never get across anything in my writing, please hear this well: God loves you! So much that He sent His son into a sin-cursed world to exchange your sins, and mine, for His righteousness. If you trust in Jesus and confess Him as Lord, you can live with Him forever. What a great exchange!

WRITER/ Sandra Miller

photo by Dwaine Phifer

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

Mission

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

What Programs are Provided through the Agency?

• Community Alternative Program for adults (CAP/DA)

• Personal Care Services (PCS)

• Veterans Administration (VA)

• Temporary or Long­term Care

• Chore Respite

• Private pay

Summary of the Service Provided:

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

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

Practices and Staff:

• Licensed and bonded in North Carolina.

• RN Supervisor conducts quarterly visits to the home.

• CPR Instructor

• Staffing Coordinators provide 24/7 On­Call Services.

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

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

To inquire about services for you or a family member or employment opportunities for:

In-Home Aides, Certified Nursing Assistants (C.N.A), and Personal Care Assistants (P.C.A), please contact us at:

512 N. Bridge Street, Elkin, NC 28621

• Quality Assurance Program