SAND & PINE June/July 2020
Quaran-tails Pandemic Hooch
Give Peas a Chance Going Meatless
Food for All
Hunger Close to Home
Your Local Real Estate Experts! Jessica Rowan
Broker
Nikki Bowman
910.585.5438
Broker/Owner
910.528.4902
760 B NW Broad Street • Southern Pines
realtyworldofmoore.com
The first step in your home search should be to find an agent with the experience and knowledge of what Moore County has to offer. We are here to listen and help you find your new home.
WE ARE THE HOME TEAM AND
WE KNOWMOORE MOORE
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CALL 910.684.3339 www.SandandPineMag.com | 1 TheHomeTeamNC@homescba.com weknowmoorenc.com
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2 | SAND& PINE MAGAZINE June/July 2020
Working on the Working Homefront You! onfor the Working Home 4 Woodland Circle, Foxfire Village
645 Donald Ross Drive, Pinehurst 232 Juniper Creek Blvd, Pinehurst 4 Woodland Circle, Foxfire Village Woodland Circle, Foxfire Vi 2324Juniper Creek Blvd, Pinehu
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PINEHURST No. 6 NEW CUSTOM BUILT
Enjoy gas appliances, HW&floors & fenced home on nearly 2 Builder Acrescharmer in&the heart of Southern in desirable Pinehur Builder designer collaborated to create designer collaborated to backyard, a fewa highlights in this with gem!MBR & guest Pinehurst! pool! Separate Enjoy gas appliances, HWMBR floors&&gue fen fabulous 2-story BR on Gorgeous ainground fabulous 2-story with guest wing! a few highlights in this ge Home warranty backyard, main! 2ndincluded! Flr Bonus Rm & 2 BR’s! Screened-in main! 2nd Flr Bonus Rm & 2 BR’s! Sc Home warranty included! porch! Storage galore! porch! Storage galore! 2 Woodland Circle, Foxfire Village 193 Juniper Creek Blvd, Pinehurst 15 Woodland Circle, Foxfire Village 15 Juniper Woodland Circle, Foxfire V 193 Creek Blvd, Pinehu
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106 Pinnacle Court, West End
7 LAKES WEST
205,000 3BR / 2BA
$
Beautifully renovated & updated. Low maintenance single level Pinnacle Townhome. EZ breeze screen porch, 2-car garage + lawn maint. incl. Owner/broker
635 Longleaf Road, Aberdeen
FOREST HILLS
$325,000 5BR / 3BA
$3500 closing cost incentive! Beautifully renovated! Over 3500 sq. ft.! 3rd flr bonus/ multipurpose rm. Open LR/Kit plan! Corner lot & fenced yard!
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375,000 4BR / 2.5BA
350,000 3BR / 2.5BA
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Sarah O’Brien (910) 690-4236
Sandy Stewart (910) 315-2510
Debby Currier (910) 639-9606
Angie McKew
TWO LOCATIONS TO SERVE YOU Aberdeen 102 W. South Street
Seven Lakes 150 McDonald Street
(910) 315-6280
Rebecca Cummings
| 3 YOU TWO LOCATIONS TO SERVE YOU TO 315-4141 SERVE We S e l l Mwww.SandandPineMag.com oTWO o reLOCATIONS . c o m (910) Aberdeen 102 W. South Street
Seven Lakes 150 McDonald Street
Aberdeen 102 W. South Street
Seven Lakes 150 McDonald Str
contents 12
16
Give Peas a Chance
SAND & PINE
If the word vegetarian makes you think of eating endless salads and tasteless tofu, we have good news for you. Let us show you the vegetarian way.
22
Food for All
There are more than 37,000 people facing hunger or food insecurity in the Sandhills. And because of COVID-19, that number is only going to rise.
At the Table
Sorry, peanut butter and jelly. Sorry, fish and chips. Step aside, Bert and Ernie. Summer and milkshakes: We can’t think of a better pairing.
Pub People
Greg Girard, Amanda Jakl
Storysmith
Greg Girard greg@sandandpinemag.com
Creative Conjuror
Amanda Jakl amanda@sandandpinemag.com
Idea Inventor
Amanda Oden oden@sandandpinemag.com
SA N D & P IN E June/July 2020
Quaran-tailchs Pandemic Hoo
On the Cover
Vegetarianism
Give Peas a Chance
Food for All
e
Hunger Close to Hom
Looking back at the drinks that got us through the Spanish flu of 1918.
Word Geek
Rachel Dorrell
Ad Peddler
Christine Martin christine@sandandpinemag.com
Contributing Scribblers Hannah Brittnacher, Karen Caulfield, Darcy Connor, Christin Daubert, Brittany Hampton, Amanda Oden, Patti Ranck, Mike Thomas, Dana Vamvakias
Our Girl Friday Iris Voelker
Visual Alchemists
Joe DeLeon, Tim Myers
4 | SAND& PINE MAGAZINE June/July 2020
P.O. Box 892 Southern Pines, NC 28388 Tel. 910.315.0467 info@sandandpinemag.com www.sandandpinemag.com facebook: SandandPineMag
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Š Copyright 2020. Sand & Pine Magazine is published six times annually by Sand & Pine, LLC. Reproduction in whole or in part without written consent is prohibited.
Quicksand 6 Good Reads 10 Garden Variety 20 Beer Matters 26 Be Inspired 34 Parenting in the Pines 36
38
48
Pet Care
Last Word
As our furry kids run outside to play, a word or two of precaution to help your pet avoid those pesky fleas and ticks. Prevention is the name of the game.
On the Fly 40 DIY 42
The American flag has a long and storied history since the birth of our nation, although the story you grew up with may have a few holes.
Puzzles 46
editor note Our quarantine herb garden is thriving at the moment. My wife,
Heather, built a raised garden bed on our deck and the kids planted basil, dill, cilantro, rosemary and parsley. My daughter is faithfully watering each day. We gave it a few weeks before we dove in and gave them a try. We first used some of the cilantro for our empanadas and just last night we used the green and purple basil for our Caprese salad. And it's now official, food you cultivate yourself is more satisfying and tastes better. I know, this is not some new revelation the Girard family alone has just discovered. Former President Dwight Eisenhower said, “Farming looks mighty easy when your plow is a pencil, and you’re a thousand miles from the corn field.” That one particulary hurts the editor and writer in me. Admittedly, I am far removed from the fields that provide my sustenance, and I’ve grown complacent in my appreciation for the abundance of produce that fills our grocery stores. It wasn’t always that way. I grew up with a pretty impressive backyard garden. I can still remember when I was just 5 or 6, my two older sisters
by Greg Girard
and I were each assigned a garden row for weeding. That 15-foot row of vegetables looked like the length of a football field to me. But even at that age, I distinctly remember eagerly volunteering to go out to the garden and pick the carrots, snap peas, tomatoes and more for our dinners. I would eat those snap peas right off the vine like they were candy. I’m sure my partner in this magazine, Amanda, is chuckling as she reads this—my quaint New England backyard veggie garden doesn’t truly compare to the sprawling Wisconsin farmstead where she grew up. But for me, it was a bounty without comparison. When I got older, I had brief but intimate relationships with true farming. I worked the Connecticut tobacco fields one summer and I worked in the apple orchards for several seasons. Let’s just say that was enough for me. As those memories start to pop up while writing this, I’m amazed I lost that lack of appreciation for farming. The work was brutal but rewarding, and I’m convinced my toiling over acres of farmland instilled in me a stronger work ethic than most. A farmer once said her grandfather told her maybe once or twice in life you need a doctor, a lawyer or a policeman “but every day, three times a day, you need a farmer.” Truer words .... www.SandandPineMag.com | 5
QUICKSAND BY THE NUMBERS » BOARD GAMES
2
The dollar amount, in millions, for the most expensive Monopoly board game set ever created. Made in 1988 by a jeweler in San Francisco, the board itself was made of gold and rubies, and sapphires topped the chimneys of the miniature solid gold houses. The dice had full-cut diamonds as the spots, called pips. Apparently, Monopoly really is all about the money.
2019
The year the luxury designer brand, Louis Vuitton, made a plexiglass version of the game Jenga. Jenga, meaning “build” in Swahili, was created by Leslie Scott when she realized that the game her family had played frequently wasn’t a common household game. The game of Jenga took years to actually get recognition and Scott at one point contemplated selling her home to fund the game. Fast-forward to 2019 and there is a designer version worth thousands. Patience is a virtue!
269
The amount of moves made during the longest-recorded game of chess. The game ended in a draw. Known as the Game of Kings or Game of Thrones, chess is one of the oldest but most consistently played games throughout history.
1860
The year The Game of Life was created. Originally called The Checkered Game of Life, one of the game’s main purposes was to express a strong moral message about good and bad decisions.
6 | SAND& PINE MAGAZINE June/July 2020
300
The dollar amount, in millions, that was requested by Fred Worth in the lawsuit for the game Trivial Pursuit. Worth had written many books with the facts and information that were copied into Trivial Pursuit, however, he wasn’t compensated for his eight years of research and work. According to the lawyer of the game manufacturer, Selchow & Righter Company, facts are not protected by copyright laws. For Worth’s nearly decade-long effort, it took about two months for Selchow & Righter Co. to copy it into the game. Worth eventually lost the case.
1949
The year the board game Clue was introduced to the U.S. Originally created in the early 1940s, the game wasn’t fully released due to war shortages from World War II. While not much has changed, the methods of murder have. Some of the original weapons included a small bomb, an axe, poison, a rope and a fire poker.
2014
The year an edible version of the game Candy Land was made. The cards were made of chocolate with paper wrapped around to preserve taste. The same company also went on to make edible versions of Battleship, Scrabble and Monopoly.
LOOK, LISTEN & LEARN
OUTER SANDBOX
Coronavirus Global Update Anybody else just sick (no pun intended) of COVID-19 news, but still want to stay abreast of the situation? We suggest this brief (4-minute episodes) podcast from the BBC for straightforward updates from affected areas around the world and the most up-to-date medical news. 13 Minutes to the Moon NASA enthusiasts will love the podcast 13 Minutes to the Moon, from the World Service. Season 1 covers the Apollo 11 lunar mission with the 12 episodes detailing the 13 minutes before Neil Armstrong and Buzz Aldrin landed on the moon. With original interviews, archive audio footage, the podcast delves into every detail of this monumental achievement. Each episode clocks in under an hour; think of it as a history lesson you never got in school. For music geeks, the podcast theme song was done by famous film score composer Hans Zimmer. What to Watch on Netflix The title of this podcast may seem pretty straightforward, but it’s so much more. Interviews with Netflix shows’ creators and behind-the-scenes insights and deeps dives into their catalog will have you adding plenty of shows to your queue. Which will be especially handy if a second wave of quarantine hits us.
ROAD TRIP! Well, for this issue, not really, unless you count your backyard as an exotic destination. Since we don’t know what will be open this summer and what events will still be happening, here are some at-home celebrations to have with your family. JUNE 21 National Hollerin' Contest Day If there’s any time to bring back the Annual Hollerin’ Contest, we think this year would be a good one. Originated in the tiny hamlet (population 50) of Spivey’s Corner, North Carolina, in 1969, the contest helped bring attention to the “lost art” of hollerin’, the means of communication used in rural North Carolina before telephones sped up communication. To learn about the different kinds of hollers, go to ibiblio. org/hollerin and then get hollerin’. We suggest not practicing at night, so as to not alarm the neighbors. JULY 4 International Cherry Pit Spitting Day Celebrated the first Saturday of July, this day originated in 1974 when Herb Teichman of Eau Claire, Michigan, held a cherry pit spitting tournament as a joke. Honor Teichman this year and hold your own tournament. And if you’re looking to break the record, start practicing now, the world record is 100 feet, 4 inches. JULY 19 National Ice Cream Day Ronald Reagan declared July National Ice Cream Month and the third Sunday of July as National Ice Cream Day in 1984. To celebrate this year, try something different. Make your own ice cream, try a new shake flavor (may we suggest a milkshake from our At the Table section on page 22) or put together an ice cream cake with flavor combinations never seen before.
QUOTES It's a cruel season that makes you get ready for bed while it’s light out. – Bill Watterson
I really don’t think I need buns of steel. I’d be happy with buns of cinnamon. –Ellen DeGeneres www.SandandPineMag.com | 7
TO YOUR HEALTH
Health Tips By Brittany Hampton, StrollerStrongMoms
S
ugar is a major fuel source for the body; without it, we would not survive. Lactose, found in milk and other dairy products, and fructose, found in fruit, are naturally occurring sugars that you can feel good about eating. Let me just repeat
that: Fruit is good for you! Unfortunately, fruit gets a bad rap these days because of its natural sugars, but when you eat fruit you’re also getting fiber, antioxidants and vitamins. The tradeoff is worth it. Added sugars, on the other hand, should be on your list of archenemies. Not only are they in so many things, the
recommended amount is probably far less than what you’re actually consuming. In general, a woman should have no more than 25 grams (or 6 teaspoons) of sugar per day, and a man, no more than 37.5 grams (or 9 teaspoons). A challenging task to keep when you consider our standard jelly has 12 grams of added sugar in 1 tablespoon, a can of soda easily has 40 grams, a granola bar averages 10 grams, flavored Greek yogurt ranges from 8 to 10 grams, and coffee creamer has 5 grams in a measly tablespoon. This is just the beginning: ketchup, tomato sauce, breadcrumbs, fruit snacks, peanut butter, juice and so much more are filled with added sugars, not to mention the sweet treats that we actually think of when we think of sugar. Sugar has many aliases: corn syrup, high fructose corn syrup, brown rice syrup, sucrose, cane sugar, barley malt, honey and many more. While high fructose corn syrup is a processed sweetener and is metabolized to fat very rapidly in the body (and may even affect the liver negatively), it’s important to note that any sugar, in excess, will lead to weight gain and poor health effects. In addition to the obvious weight gain and tooth decay, some studies have shown that sugar can increase the risk of certain cancers and Alzheimer’s. Research is always changing, but it has been found that sugar will attack white blood cells right after consumption, thus high sugar intake can lead to a depressed immune system. Choosing better quality foods such as fruits and veggies keeps your immunity in check. No can of soda is worth your longevity! If you are going to eat something sweet, do it right after working out. Our
JUNE 12 Rock N’ Run (VIRTUAL) Benefits Friend to Friend 5k www.runsignup.com
8 | SAND& PINE MAGAZINE June/July 2020
bodies use the sugar for fuel right after a good sweat, rather than saving it to pack on the pounds later. (That doesn’t mean chocolate cake post-exercise should be a ritual.) Try a glass of chocolate milk instead! Protein and sweetness in one!
Live Lightly Tips on living a more sustainable life
Each year, billions of gallons of rainwater runs off into storm drains—taking with it a plethora of contaminants—that eventually lead to our streams, rivers and oceans. In California, the state warns that beaches near storm drains are “riddled with bacterial pollution up to five days after rain and pose a health risk.” Nasty. A simple, and sustainable, way to avoid this spread of contaminants after a rain storm is to install a rain catchment system. The typical size rain barrel is about 55 gallons and is a perfect source of water for your gardens, yards and indoor plants throughout the year.
SEPTEMBER 5 Weymouth Woods Trail Run Weymouth Woods, Southern Pines 50k, 25K www.runsignup.com
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OCTOBER 3 Vass Fest Sandy Ramey Keith Park, Vass 5K, 1 mile www.runsignup.com
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Good Reads by Darcy Connor
Picture Book The Whale in My Swimming Pool Written & Illustrated by Joyce Wan
A perfect summer day and the boy can’t wait to jump in the pool. He dashes outside and … wait, there’s a whale in his pool! He yells to his mom: “Mom! There’s a whale in my swimming pool.” “Great honey. Don’t forget about sunscreen,” she responds. What’s a boy to do? This tale will have your little one giggling to the end.
Middle School The Boys Who Challenged Hitler: Knud Pedersen and the Churchill Club By Phillip Hoose
During a bicycle tour of Denmark, Philip Hoose visited the Museum of Danish Resistance, where he came across an exhibit on “The Churchill Club,” a group of ninth grade boys who resisted the Nazi occupation in the early days of World War II. The boys, on their bicycles, carried out a five-month campaign of sabotage, harassment and destruction against the Nazis (all in daylight, by the way, because they had to be home by dark). They were caught and imprisoned in the spring of 1942, but their defiance sparked the beginning of the Dutch resistance movement. In 2000, Hoose tracked down one of the surviving members of the group, Knud Pedersen, and their friendship and Pedersen’s stories of that time inspired the writing of this book.
Adult Preschool/Toddler Escargot Written by Dashka Slater Illustrated by Sydney Hanson
Oh la la, Escargot the snail is simply adorable. If you don’t believe me, just ask him. “I see you staring at me,” he says. “I don’t mind. … I am such a beautiful French snail that everybody stares at me.” Huh, huh, huh. But what’s truly adorable about this interactive book is Escargot’s conversation as he journeys to the end of the book to the salad he can’t wait to eat. But there’s a surprise waiting for Escargot. Can you convince him to try something new?
Elementary School The Candymakers Written by Wendy Mass
Miles, Philip, Daisy and Logan are the four lucky contestants chosen for the annual New Candy Competition. They are each challenged with creating a new candy recipe, and the winner’s recipe will be made by the Life is Sweet candy company. Ah, but things aren’t as straightforward as they seem. Intrigue, suspicion, mystery and deception continue to thwart each of their best-laid plans. Told from the perspective of each of the contestants, figuring out who will win is the reader’s biggest challenge. 10 | SAND& PINE MAGAZINE June/July 2020
The Sweeney Sisters By Lian Dolan
The three Sweeney sisters held a typical Irish wake for their internationally renowned literary father. Typical, that is, until one guest, emboldened by the flowing Irish whiskey, announces she is also a Sweeney sister. It turns out Serena Tucker, the childhood friend and neighbor of one of the Sweeney sisters, decided to take a DNA test and discovered she was a 50 percent match to her childhood friend. The revelation creates a whole host of questions about their father’s past and offers a “heartfelt look at what truly makes a family.” Oh, can you hear that? The beach and pool are calling for this one to be on your summer list.
More beach reads! Kids Flora and the Flamingo by Molly Idle Blueberries for Sal by Robert McCloskey Teens The Ballad of Songbirds and Snakes by Suzanne Collins The 7 Habits of Highly Effective Teens by Sean Covey Adults The High Tide Club by May Kay Andrews Feels Like Falling by Kristy Woodson Harvey (North Carolina author)
www.SandandPineMag.com | 11
s A Chance Give Pea
I
f the word vegetarian makes you think of eating endless salads and tasteless tofu, we have good news for you. Going meatless one day a week or more is easy and incredibly delicious. After all, 8 million vegetarians in the U.S. can’t be wrong.
While it’s understood that vegetarianism dates back centuries in human history, it is the Greek philosopher and mathematician Pythagoras who is celebrated for being the father of the meatless diet. Pythagoras and his followers believed all living beings, including animals, had souls, and therefore they should not be ingested. He even believed beans carried souls and so all forms of beans were also forbidden to consume. By the 1800s, Pythagoras’ teachings influenced a new generation of vegetarianism that continues to exist today. Summer brings tons of fresh produce that is just begging to be in vibrant, meatless dishes that are filling and healthy.
12 | SAND& PINE MAGAZINE June/July 2020
Pappardelle with Roasted Red Pepper Cream Sauce from Jim Reale from Lisi Italian Serves 4
Pasta 1 cup “00” flour 1 cup durum semolina flour 7 large egg yolks 1 large egg, whole 1 1/2 tablespoons whole milk 1 3/4 teaspoons extra virgin olive oil 1/2 teaspoon fine sea salt Sauce 4 ripe, fresh red bell peppers 2 cups heavy cream 2 tablespoons unsalted butter 2 cloves garlic 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon red chili pepper flakes 4 medium basil leaves 4 ounces Parmesan cheese
Directions On a countertop or other clean, smooth surface, make a ring of mounded combined flour. Add egg yolks, whole egg, olive oil, milk and sea salt to the center of the flour ring. Move your hand in a circular motion and use your fingers to first mix the liquid ingredients and continue to slowly draw the flour into the egg mixture. (Moving too fast will cause lumps in your finished dough ball.) Begin to fold and knead the dough 6 to 7 minutes until a smooth ball is formed. Wrap the ball completely in film wrap and refrigerate for 1 hour. Using a pasta roller machine, roll out thin sheets of pasta. Cut each sheet into 1/2-inch wide noodles with a wheel cutter. Toss fresh noodles in “00” flour loosely and lay out four nests on a tray. Use one of two methods to roast red peppers: 1) Hold pepper in tongs over open flames (such as a gas burner), blistering and blackening the pepper while you slowly turn it, or 2) Broil peppers on a sheet tray for 15 minutes per side. Immediately move the peppers to an airtight container. After 30 minutes’ rest, place the pepper in ice cold water to peel the outer skin. Remove stem and seeds. Bring a pot of salted water to a boil for pasta. Cut garlic and red peppers into a fine dice. Place butter in skillet over a high heat. Add garlic and pepper mixture. Sauté until garlic is translucent. Add salt, black pepper and chili flakes. Turn burner to low and then add heavy cream. Add fresh pasta to boiling water and cook until al dente. Simmer cream sauce until desired thickness. Add pasta to the skillet to coat with sauce. Plate and top with remaining sauce. Shred the Parmesan cheese and garnish with chiffonade of fresh basil.
Fennel Apple Salad with Walnuts and Arugula from simplywhisked.com Serves 4
Ingredients 3–4 ounces baby arugula 1 fennel bulb, spiralized 1/2 sweet onion, spiralized and roughly chopped 2 apples, spiralized 1/2–3/4 cup French vinaigrette Salt and pepper, to taste Directions In a large bowl, toss the salad ingredients with the dressing. www.SandandPineMag.com | 13
Roasted Cauliflower Tacos with Creamy Cilantro Sauce
from gimmedelicious.com Serves 4
Ingredients 1 head cauliflower chopped into bite-sized pieces 3 tablespoons avocado oil, or oil of choice 1 tablespoon chili powder or taco seasoning 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 8 small tortillas, flour or corn 1 avocado, sliced or diced 1 cup red cabbage, shredded 1 jalapeno, sliced 1/4 cup cilantro, minced Radish or tomato, thinly sliced, optional Directions Preheat oven to 425 F. Line a large rimmed baking sheet with foil or parchment paper. In a large bowl, combine the cauliflower florets, spices and oil. Stir until the cauliflower is coated with spices. Transfer to a baking sheet and bake 20 minutes or until lightly charred and cooked through. For the cilantro sauce: Mince the cilantro and garlic and whisk in a medium bowl, or add all the ingredients to the food processor, season with salt and pepper. Blend until smooth and creamy. Taste and adjust salt and pepper to taste. To assemble, warm tortillas over an open flame on the stovetop (does not work on electric ranges). Place about 1/4 cup of cauliflower on a tortilla. Top with avocado, cabbage, sliced jalapeno, minced cilantro, and a generous drizzle of cilantro sauce. Add thinly sliced radish. Serve immediately!
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14 | SAND& PINE MAGAZINE June/July 2020
Creamy Cilantro Sauce 1/4 cup greek yogurt 1/4 cup sour cream or mayo 1/4 cup fresh cilantro 1 clove garlic Juice of 1 lime Salt and pepper
Loaded Hummus
from tasteloveandnourish.com Makes 3 cups Ingredients 29 ounces or two 15-ounce cans chickpeas, drained and rinsed 1/2 cup tahini 1/4 cup fresh lemon juice 1/4 cup cold water more or less, as needed 1–2 medium cloves garlic, roughly chopped 1/2 teaspoon ground cumin 1/8 teaspoon cayenne 1/2 teaspoon Himalayan salt Extra virgin olive oil
Toppings Feta cheese, crumbled (omit to keep this vegan) Kalamata olives Castelvetrano olives Roasted red peppers, diced Tomatoes, cut into wedges Fresh parsley, chopped Additional chickpeas Ground sumac Cayenne Extra virgin olive oil
Directions In a blender or food processor, add all of the ingredients except the olive oil and the toppings. Blend on high speed until smooth. In a high-speed blender, this should take 45 to 50 seconds. In a food processor, blend for about 1 minute. Spread the hummus onto a serving platter and top with your favorite toppings and a generous drizzle of extra virgin olive oil.
I am not a vegetarian because I love animals; I am a vegetarian because I hate plants. ~ A. Whitney Brown
Honey Lime Basil Peach Fruit Salad from ambitiouskitchen.com Serves 6
Ingredients 4 large ripe (but not too ripe) yellow peaches, sliced 1 cup blackberries 3/4 cup blueberries Seeds from 1 medium pomegranate 6 large basil leaves, cut into ribbons 1–2 teaspoons honey 1/2 lime, juiced Directions Add peaches, blackberries, blueberries, pomegranate seeds and basil leaves to a large bowl. Drizzle with honey and lime juice, and use tongs to toss.
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Food for All COVID-19’s impact on food insecurity in the Sandhills by Amanda Oden
A
ny trip to the grocery store during the past few months has been a departure from what we are accustomed to. Shelves and meat counters that were once packed with seemingly endless options are, at times, bare. Signs posted on popular items remind shoppers of limits of one or two per customer, and many of us are really noticing our food distribution and supply chains for the first time. COVID-19 has impacted the world in a multitude of ways, but its effect on our ability to access certain foods is one we will likely be dealing with for some time. Another thing this pandemic has done is shine a light on food disparity and food insecurity right here in our community. We’ve all had the familiar rumbling of our stomach reminding us that we skipped breakfast or that it’s nearing dinner time. Hunger is the physical sensation of discomfort when your body is deprived of food. Food insecurity is something else entirely
16 | SAND& PINE MAGAZINE June/July 2020
and is defined as “the lack of financial resources to consistently provide good, healthy foods at the household level.” In 2018, according to the Map the Meal Gap study by Feeding America, an estimated 37 million Americans (including more that 11 million children) were food insecure. Traditionally some groups hardest hit by food insecurity are seniors, children, Latinx, African Americans and rural communities. It can be difficult while living in an area known for its resorts, lush golf courses, designer boutiques and gourmet restaurants, to look at those statistics and see their relevance. Michael Cotten is an extremely ardent employee of the Food Bank of Central and Eastern North Carolina. He started with the food bank in 2008 and has held the title of Sandhills branch director since 2011. He shared with us some numbers that bring the issue of food insecurity, quite literally, closer to home. The Sandhills branch service area includes Scotland, Richmond and Moore counties and helps
“We’ve been through tornadoes and hurricanes. I recall lines of 800 to 900 cars of people waiting for food assistance after Hurricane Matthew in 2016. But nothing really prepared us for the COVID-19 crisis. It’s hampered our organization tremendously.” - Michael Cotten
to supply food for soup kitchens, senior centers, child nutrition programs and church pantries. There are 37,110 people facing hunger and food insecurity in the Sandhills branch service area. That number includes roughly 12,120 children. There are also around 4,500 seniors at or below the poverty level. These figures were estimated in 2019, however, and one can imagine how much higher those numbers must be with the amount of businesses and entire industries that were shut down for the better part of the last two months. “In those first few weeks of social distancing and business closures we saw a surge in people coming to the food bank to request assistance, an immediate
increase of at least 50 percent. It has tapered off slightly as stimulus payments arrived and some panic subsided, but I think it’s going to go back up again. It’s my belief we will be seeing the effects of this for the remainder of 2020 at least.” Working on behalf of the food bank for so long means Cotten has been through many challenges. “We’ve been through tornadoes and hurricanes. I recall lines of 800 to 900 cars of people waiting for food assistance after Hurricane Matthew in 2016. But nothing really prepared us for the COVID-19 crisis. It’s hampered our organization tremendously.” To put it into perspective, over 50 percent of the food donated to the foodbank comes from retail
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partners (such as Wal-Mart or Food Lion). During a typical month, because of those donations from retailers, the food bank would only have to spend about $55,000. For the month of March, however, they had to spend almost $2 million on purchased foods. This number is even more staggering because it doesn’t take into account all the new people relying on food assistance. That out-of-pocket expense was merely to cover the usual demand. Why such a huge jump in cost? Cotten explains: “Food supply networks that we desperately rely on have tightened up. Meat processing plants have closed due to COVID-19 outbreaks. If the grocery stores don’t have the product on hand to sell their customers, they obviously don't have as much to donate to us. It’s going to be a good while before the Food Lions or the Wal-Marts are able to donate at the level that they used to.” Another challenge is coordinating future fundraising initiatives. The Food Bank’s annual event, the Chef ’s Feast, is their primary source of fundraising and was originally scheduled for November. “We decided to push the event back until April 2021. Chefs are having a hard time right now and people are struggling. We want to give the community a chance to regroup, but we are looking forward to seeing everyone at the Fair Barn next Spring.” While such a staggering increase in demand for food assistance partnered with a steep decline in donations may seem like a dire situation, Cotten has hope for the future. 18 | SAND& PINE MAGAZINE June/July 2020
“We’ve ramped up our efforts and are positioning ourselves for possible leaner months as we move into fall and winter. Our volunteers have been amazing and we haven’t seen a decline in people willing to donate their time to help out. Almost the opposite, in fact. We’ve been adhering to social distancing guidelines and have sometimes had to turn away volunteers so as not to have too many people in the building at one time. That’s one good problem to have.” For those inspired to help, Cotten insists there is no wrong way to offer assistance. “Some people feel like they are doing more when they can actually see the food they are donating and for them we have equipped our loading docks at the warehouse for contact free donations. Our operating hours haven’t changed. Our extensive buying power with the Feeding America Network means that for every $1 donated we are able to purchase $5 worth of food, so monetary donations are always appreciated. Our website offers lots of options for volunteering also. We have had a presence in Moore County for over 40 years and are proud to be able to help all the people that we have.”
Join Sand & Pine Magazine in donating to the Food Bank of Central & Eastern North Carolina at foodbankcenc.org. Mother Teresa famously said, “If you can’t feed a hundred people, then feed just one.” By banding together as a community we hope to do just that.
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www.SandandPineMag.com | 19
Garden Tomatoes: The fruit, vegetable debate
W
BY DOLORES MULLER N.C. Cooperative Extension Service Master Gardener Volunteer
20 | SAND& PINE MAGAZINE June/July 2020
e gardeners are lucky. During this COVID-19 pandemic, we can get out in the garden and plant and engage in outdoor garden tasks. Our beautiful spring weather has cooperated in that regard. Like many people, I have always found solace in my garden—something we all need during these difficult times. So, enjoy our lovely weather and happy gardening! Tomatoes top almost everyone’s list when people are asked which edibles they would plant if they were limited to only three. The tomato: Is it a vegetable or fruit? In 1893, the United States Supreme Court ruled that since tomatoes are most often served during the main part of the meal, tomatoes must be vegetables. Actually, tomatoes are fruits, biologically speaking.
The French called the tomato the pomme d'amour, or the love apple, as they believed that the exotic tomato had aphrodisiac powers. Europeans didn’t embrace “poison apples,” as they called them, until the invention of the pizza in 1880s by the Italians. Royalty used trenchers for tableware and the acid of tomatoes sucked up the lead and sickened or killed regal diners. Poor people used wood trenchers and ate tomatoes with abandon, as they were plentiful and cheap. July and August are the months when we reap the rewards of the tomato plants we have cultivated while these fruits are in abundance. For we home gardeners, tomatoes are easy to grow.
Tips!
» Big green plants with no
» For the best flavor, don’t refrigerate tomatoes.
» Plant the right tomato for your
tomatoes are caused by feeding with a high-nitrogen fertilizer. Don’t overfeed plants.
climate. Determinate or bush types produce their entire crop in a few weeks. They are perfect for short seasons. Indeterminates, or plants that keep on growing and producing until a killing freeze, do well in hotter climates with long growing seasons like ours.
» If you are experiencing blossom-end rot, the black spot on the bottom of the tomato, it is caused by inconsistent soil moisture. Uneven watering can also cause the fruits to crack.
» When freezes threaten, pick all the green tomatoes. Place them in a single layer in cardboard boxes and store in a warm, dry area. Tomatoes will ripen within two to three months, lengthening your harvest. You could have tomatoes for Christmas!
/NCMGMooreCnty
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www.SandandPineMag.com | 21
At the
Table
Milkshakes
By
KAREN CAULFIELD mooreeats.com
As we cruise into summer, we start looking for cool refreshment. There are many ways to go: lemonade, iced tea (although that is a year round thing for many), ice cream and that decadent drink/dessert combo, the milkshake. The first published reference to a milkshake as we know it was in the Atlanta Constitution in May 1886. This drink was a flavored milk, shaken vigorously for 2 to 3 minutes until it was light and frothy “like a Tom & Jerry.” Ice cream was added in the early 1900s after motorized equipment for soda fountains made blending the drinks possible. A milkshake, also called, simply, a shake, is a drink that is usually made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup or fruit syrup into a thick, sweet, cold mixture. An ice cream-based milkshake may be called a thick shake to distinguish it from its milkier cousin. In parts of New England and eastern Canada, the name frappe is used. A milkshake containing malted milk powder is sometimes called a malt. The term concrete is used for particularly thick milkshakes that do not spill when turned upside down. Here is a breakdown of milk-based drinks and their descriptions from the Soda Fountain Dairy Drinks Reference Guide, Mixed Fancy Drinks—Dispenser’s Formulary (1915): Shake. Any syrup or combination of syrups may be used, sometimes with the addition of solution of acid phosphate. Shaved ice is added with a little plain water. It is then shaken and strained and the glass filled with carbonated water. The shaking can be done by hand with a shaker or by machine. a. Milk Shake: The milk shake is made without carbonated water by the shaking together of syrup
22 | SAND& PINE MAGAZINE June/July 2020
and rich milk, either with or without crushed ice and then serving after straining. b. Ice Cream Shake: An ice cream shake is made in a similar manner, the ice cream being added before shaking. c. Egg Shake: When an egg is added to a milk shake prior to the shaking it becomes an egg shake. Acid flavors should never be used in any of these as they curdle the milk. Cream Soda. A mixture of carbonated water, cream or milk and such syrups as chocolate, vanilla, coffee, maple, etc. Creme. A syrupy liqueur, the principle flavor being usually specified, as crème de menthe, crème de rose, crème Yvette, etc. As a fountain beverage the cream is related to the cream sodas, being very sweet and made with syrups of distinctive flavour, cream or milk, and topped with whipped cream. Ice Cream Soda. A measured quantity of ice cream added to the mixture of syrup and carbonated water. The best fountains use chocolate milk, vanilla and strawberry ice cream with syrups of the same flavor. In some fountains, milk or cream is also added to the beverage, which is served with a spoon. Float. A scoop upon the top of which is floated a layer of grape juice, ginger ale or, in some cases, a fruit sherbet or ice cream. In the latter case it would be known as a “sherbet float” or an “ice-cream float.” More recently, chefs have been revamping milkshakes to increase their popularity. New “milkshakes” using milk alternatives like almond milk, coconut milk or hemp milk are some of the variations. Coffee flavors are increasingly popular because they complement sweet or savory dishes.
Drum & Quill Cocktails + Kitchen
ll i u Q m&
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We all have a role to play in keeping our communities safe and healthy. When visiting restaurants, businesses and other public places, you can have a huge impact on the well-being of everyone in our community just by following a few simple guidelines.
As a Count On Me NC business, Drum & Quill has pledged to: ENSURE SAFE SANITATION PRACTICES ARE FOLLOWED. ADMINISTER HEALTH CHECKS TO ALL STAFF PRIOR TO SHIFT START. MAKE SURE INDOOR AND OUTDOOR SEATING MEETS ALL PHYSICAL DISTANCING GUIDELINES. PROVIDE HAND SANITIZER OR HANDWASHING STATIONS AT ALL ENTRANCES. CLEAN AND SANITIZE COMMON AREAS, BATHROOMS AND HIGH-TOUCH SURFACES REGULARLY USING THE CDC RECOMMENDATIONS. CLEAN AND SANITIZE ALL TABLES AND HARD SURFACES AFTER EVERY USE. CLEAN SETTINGS, UTENSILS, MENUS AND CONDIMENTS AFTER EVERY USE OR PROVIDE SINGLE-USE OPTIONS.
GUESTS CAN TAKE THE PLEDGE TOO AT COUNTONMENC.ORG! www.SandandPineMag.com | 23 DRUM & QUILL • 40 CHINQUAPIN ROAD, PINEHURST, NC
At the
Table
Modern Milkshake thespruceeats.com / Serves 2 1 pint ice cream (premium, all natural) 1–1 1/2 cups whole milk Just place those two ingredients in a blender with any flavorings, like syrups, spices, fruit, nuts, etc., and give it a whir. Don't overmix—you want your milkshake to be thick. Serve immediately. Key Lime Pie Milkshake: 1 pint vanilla ice cream, 1 cup whole milk, 1/2 cup Nellie & Joe’s key lime juice, 2 graham crackers Grasshopper Milkshake: 1 pint mint chocolate chip ice cream, 1 1/2 cups whole milk, 4 mint chocolate sandwich cookies (such as mint Oreos). Chocolate Milkshake: 1 pint chocolate ice cream, 1 1/4 cups whole milk, 1/4 cup all-natural chocolate sauce (such as King's Cupboard chocolate sauce).
FUN FACT The Comfort Diners and the American Dairy Association made the world’s largest milkshake, which measured 6,000 gallons in volume, equivalent to 50,000 normal-sized shakes. The enormous milkshake was made in August 2000 to mark The Comfort Diners’ Fourth Annual August Milkshake Celebration. Old-Fashioned Milkshake Dispensers Formulary (1915) / Serves 1 / Price: 10 cents 4 ounces shaved ice 1 ounce vanilla syrup Milk Put 4 ounces, or less, of shaved ice into a thick 12-ounce tumbler, add 1 ounce vanilla syrup, fill the whole glass with milk and agitate the whole thoroughly. The shaking may be done in the special machine known as a “milk shaker,” or by means of a small hand shaker like that used for making egg drinks. After shaking, strain into another glass and serve. Sprinkle on some powdered nutmeg, if desired. Chocolate or any other non-acidulous syrup may be used if desired (acid syrups tend to curdle the milk).
FUN FACT National Chocolate Milkshake Day is Sept. 12 and National Vanilla Milkshake Day is June 20. A holiday for the strawberry shake has yet to be declared. 24 | SAND& PINE MAGAZINE June/July 2020
FUN FACT In 1963, the CIA tried to assassinate Fidel Castro with a poisoned chocolate milkshake. Homemade Cream Sodas thepioneerwoman.com / Serves 1 FOR THE CREAM SODA: 1 ounce, flavored syrup of choice 1 ounce heavy cream 5 ounces chilled carbonated water
FOR THE RASPBERRY SYRUP: 2 cups raspberries 1 cup water 3/4 cups Sugar
FOR THE VANILLA SYRUP: 2 cups water 2 cups sugar 3 tablespoons vanilla extract
FOR THE ORANGE SYRUP 1/2 cup orange Juice 1 1/2 cups water 1 1/2 cups sugar 2 tablespoons orange extract
To make a cream soda: Combine syrup, cream and carbonated water in an 8-ounce glass. Taste and add more syrup, cream or carbonated water if needed. For the vanilla syrup: Place water and sugar in a medium saucepan. Bring to a boil and simmer for 3 minutes. Remove from heat and stir in the vanilla extract. Store at room temperature or in the refrigerator. For the raspberry syrup (recipe adapted from Live Simply): Place all ingredients in a medium saucepan. Bring to a boil and simmer for 10 minutes. Strain through a fine-mesh sieve. Store in the refrigerator. For the orange syrup: Place the orange juice, water, and sugar in a medium saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and stir in the orange extract. Store in the refrigerator. Shake before using.
FUN FACT Milky Way candy bars are not named after the galaxy. The name came from the malted milkshakes whose flavor they originally intended to mimic. Jungle Float tasteofhome.com / Serves 1 3 tablespoons chocolate syrup, divided 3 scoops chocolate or vanilla ice cream 1 cup chilled club soda
Optional toppings: sliced banana, honey-roasted peanuts, animal crackers, whipped cream
Place 2 tablespoons chocolate syrup in a tall glass. Add ice cream and remaining chocolate syrup. Top with club soda. Garnish with toppings of your choice. Serve immediately.
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Beer Matters
Pairing Perfection BY MIKE THOMAS
26 | SAND& PINE MAGAZINE June/July 2020
LONG BEFORE I started drinking craft beer, I learned that there was no better beverage for food than beer. And that was just the everyday massproduced stuff I was drinking back then. It wasn’t until much later that I learned how great matching the right beer with foods can be. I am sure many of you have seen ads for beer and food pairing events at local venues in the area. These are great introductions to this art, and they come in many forms. I’ve participated in beer and cheese pairings, beer and jerky, beer and chocolate, and yes, during the season, beer and Girl Scout Cookie pairings. You may have also seen restaurants advertising “beer dinners.” Beer dinners are another awesome way to give beer and food pairings a try. Typically, you will have a chef and brewery representative collaborate on pairing different beers with each course of a meal, from appetizer to dessert. Pairing beer with food can seem like a daunting task but there are some basic concepts that will allow even new craft beer drinkers to start playing with this at home or when you are out to dinner. The basic concepts to consider are the intensity of the beer, the flavor profile of the beer, and what I will call other attributes, such as level of carbonation and perceived bitterness. At the basic level, considering the intensity of a beer when pairing it with food is just a matter of making sure that the beer has the right amount of flavor and body to match the food
you are eating. You would not want to match a light salad or delicate fish with a thick, dark, high-alcohol imperial stout. Likewise, you would not want to match a light Belgian wit with brisket or ribs. Once you have decided on the level of intensity your beer needs, you need to consider the flavors in both the food and the beer. We can perceive five different basic tastes in our mouths. These are sweet, sour, salty, bitter and umami (savory, protein-type flavors). All of these flavors are found in some degree in both food and beer. The easiest type of pairings look to match similar flavors in both the food and beer. For example, beers like English brown ales and Scottish ales tend to have slightly sweet, caramel and roasted flavors that match the same flavors in grilled and roasted meats. Likewise, a citrusy hefeweizen can match the citrusy flavors in something like shrimp scampi. Another way to pair beer and food on the basis of flavor is the concept of bringing flavors from beer together with flavors in the food to create a third combined flavor. This concept is a little abstract, but here are a couple of examples to help paint the picture. Pairing a creamy, blueberry goat cheese with a bready pilsner. you wind up with something reminiscent of blueberry cheese cake. Match a chocolatey, creamy imperial stout with graham crackers for grownup s’mores. These types of pairings take a bit more practice to get right, but when you do, the results can be amazing—especially for unsuspecting guests! The other attributes of beer to consider in your food pairings are things like the bitterness level and carbonation level. Carbonation
and bitterness combine to very effectively cleanse your palate when eating creamy foods. You always hear about wine and cheese being a great combination, but most wine has no ability to clean that heavy film that remains in your mouth while eating cheese. But a bubbly, bitter IPA does the trick like you wouldn’t believe, making the last bite just as flavorful as the first. This really holds true when you pair an IPA with creamy pastas— my favorite combination! Now that you have some basic concepts, you can play with this at home and when out to eat. For home it is very easy to host a small “pairing party” with a small number of friends.
For a first attempt, start with only two to three courses. Once you have the menu set, you can approach the folks where you purchase your beer for recommendations of what to match your menu or draw on your on knowledge of beer styles and you are all set. Beer and food pairings while dining out are even easier. Most restaurants that serve craft beer usually have waitstaff who are well versed in which beers pair well with the entrees they serve. If not, or if you are shy, just apply the basic concepts above and make your own match. Now that you have the basic concepts go forth and pair!
SP Pro Tip: Most of the time you have to place your drink order before you know what you plan on eating. Always start off with a low intensity, milder flavored beer so you don’t wreck your palate before you get to your meal.
www.SandandPineMag.com | 27
s l i a t n
a r a u
Q
b i b m I
so s e l ing
28 | SAND& PINE MAGAZINE June/July 2020
p t s a el h t m o r f ns
c i m e and
A
deadly pandemic is sweeping the country, and millions of Americans have been forced indoors for an indefinite period of self-isolation to help stem the spread or flatten the curve. You are likely thinking of the COVID-19 contagion of 2020, but we are actually talking about the 1918 flu pandemic, commonly referred to as the Spanish flu. This unusually deadly virus lasted for almost two years and infected more than 500 million people (over a third of the world’s population then). People were encouraged to wear face coverings in public and to social distance whenever possible. At the time, whiskey was considered a remedy for colds and flu, and sales of the spirit skyrocketed. Other popular remedies were opium and onions, so you really had the option to pick your poison, so to speak. One thing is for sure: In America, when the going gets tough, the tough break out their cocktail shakers. In an effort to call ourselves history buffs (as opposed to just hopeless drunks), we decided to do a little research and dust off some cocktail recipes popular around 1918. Some were great. More Bees Knees please! And some required ingredients we didn’t have easy access to. The Sazerac probably would have been more effective with the suggested absinthe, but we were fresh out. Anyway, here’s to rolling out the bar cart and trying one or all (we aren’t here to judge) of these vintage cocktails. They’re medicinal, after all! If you don’t have any bathtub gin handy, store-bought is fine.
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Bees Knees
The phrase “bee’s knees” was prohibition-era slang for “the best.” In that time, the addition of ingredients such as citrus and honey were often used to cover the less than appealing smell and taste of bathtub gin. Ingredients: 2 ounces gin ¾ ounce fresh lemon juice ½ ounce honey syrup Prep: Honey syrup: Add ½ cup honey and ½ cup water to a small saucepan over medium heat. (You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.) Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator. Add all ingredients into a shaker with ice and shake. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Sazerac
This concoction is one that historians like to call “the first cocktail.” It’s been credited as being created by Antoine Amédée Peychaud, an apothecary owner from New Orleans in the mid-1800s. Its popularity was often renewed during times of war and pandemics as absinthe was thought to help cure ailments such as influenza and malaria. Ingredients: ¼ ounce absinthe 1 sugar cube 1 ½ ounces rye whiskey or cognac 3 dashes aromatic bitters Lemon peel, optional Prep: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish. Served straight up and without ice.
the
Uncommon
good
AWARDS
This from an uncommonly insightful 13-year-old Anne Frank during one of the most tragic periods in history. Frank’s quote fits perfectly with what we are trying to achieve in our annual “The Uncommon Good” feature in Pinehurst Living. Now we’re asking for your help. Do you know someone who has done an uncommon good for the community? Tell us all about them!
nominations: Now through July 31, 2020 Who will select the Uncommon Good: A panel of 5 individuals from diverse backgrounds and age groups to ensure the selection process is fair.
How to nominate someone for an Uncommon Good Award: Go to www.pinehurstlivingmagazine.com/uncommongood. Brief background on your nominee. Why are you nominating this person? How have they positively impacted the community? www.SandandPineMag.com | 31
Corpse Reviver No. 2
As its name suggests, this cocktail was prescribed by barkeeps as a way to revive patrons returning to the bar after imbibing too much the night before. There are several variations of this cocktail that date as far back as the early 1800s. The Corpse Reviver appeared in the 1930s edition of the famed Savoy Cocktail Book, where Harry Craddock suggests, “To be taken before 11 a.m. or whenever steam and energy are needed.” He also stipulates that “four or more of these taken in succession will unrevive the corpse again.” Ingredients: ¾ ounce orange liqueur Absinthe, to rinse ¾ ounce Lillet blanc ¾ ounce gin ¾ ounce fresh lemon juice Prep: Rinse a chilled coupe or martini glass with absinthe and set aside. Add the remaining ingredients into a shaker with ice and shake. Strain into the prepared glass.
Gin Rickey
This zesty highball is named after Joe Rickey, a Democratic lobbyist living in Washington, D.C., during the late 19th century. Favoring sugar-free drinks, Rickey instructed a local bartender to build a bourbon rickey and, with that, a proud line of cocktails was born. Soon, people were customizing the drink to their liking, with the gin rickey eventually becoming the most popular of all rickeys because gin required no aging and was easier to come by during Prohibition. Ingredients: Soda water, to top 2 ounces gin Lime, optional ½ ounce fresh lime juice Prep: Fill a highball glass with ice and add the gin and lime juice. Top with soda water. Garnish with two lime wheels.
Mary Pickford
Named after the famous Canadian-American silent film actress, this drink was created at the Hotel Nacional de Cuba, when Pickford visited Havana with her husband, Douglas Fairbanks, and their dear friend Charlie Chaplin. During Prohibition, it was not uncommon for Americans to travel to Cuba in order to get their cocktail fix. Ingredients: 6 drops maraschino liqueur 1 ½ ounces white rum Maraschino cherries, for 1 ½ ounces pineapple juice garnish 1 teaspoon grenadine Prep: Add all the ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with maraschino cherries.
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Your Community Solution to Animal Overpopulation www.SandandPineMag.com | 33
( Be Inspired )
I'm a Quarantine Baker BY CHRISTIN DAUBERT
34 | SAND& PINE MAGAZINE June/July 2020
MAYBE BECAUSE I surround myself with people who enjoy creating, I sense that self-isolation seems to bring out innovation and creativity in people. I’ve seen a plethora of memes about sourdough starter and writing memoirs during these past two months. Similarly, I have spoken with fellow creatives who are struggling to tap into inspiration. Truth be told, the solidarity is reassuring. I’ve noticed that creativity will find its own way out of us. And I’ve found creativity in ways I didn’t anticipate. With vast amounts of free time and an open social schedule, I first recharged my batteries (as an introvert, I find solitude and internal reflection paramount to resetting). So far, 2020 has been an emotionally full year and, if I’m being candid, I needed an entire week of simply watching movies and sitting in the sunshine. Feeling fresh and shiny new, I found myself uttering words seldom heard: thank goodness for the internet. I searched for “quarantine activities” and baking popped up. Breads to be specific. Just the thought of activating yeast, measuring in grams, kneading, proofing (and come to find out, over proofing), made me quite nervous. But it was an excited nervous that, truth be told, I hadn’t felt in a while. The prospect of trying something new, however simple it may seem, was slightly invigorating. Now if you also decided to become a quarantine baker, you may have run into a shortage of flour and yeast, much like I did. I resorted to ordering instant yeast from a waffle company in San Francisco (unprecedented times and all). The outcome of my first homemade bread was slightly short of spectacular, oh but y’all, the joy. I felt so cliché: flour on my face (and entire kitchen), dishes everywhere and a stupid proud grin on my face. In the process of it all, baking reminded me of painting (something I haven’t done for months). Setting up my kitchen reminded me of priming my canvas and pulling colors for the palette. Measuring
The nuances of baking were a comfort these past few weeks, and I found a flow of confidence in exploring new recipes. and mixing took me back to building colors and creating the perfect shade of antique blue or chartreuse. The patience required for rising and proofing was akin to letting layers of thick acrylic paint take their time drying so I could move on to my next layer. The nuances of baking were a comfort these past few weeks, and I found a flow of confidence in exploring new recipes. Homemade
tortillas, naan, pancakes, a hybrid of a croissant and cinnamon roll I proudly call a croisinnamon roll, loaf breads, bagels, English muffins, hot dog buns—I went all-out. I found methodical joy in measuring and mixing ingredients, the science and precision bringing a little order to the chaos of my unknown daily existence. That first bread recipe has now, and will continue to be, my go-to bread for dinners, PB&Js and, if there happens to be any that gets a bit stale, French toast. I’ve followed Ali Stafford’s culinary career and made dozens of her recipes over the years. The videos she shares of recipes are beyond user-friendly, and her Peasant Bread recipe is one I want to share with y’all. A more detailed version of this recipe (plus yeast recommendations, general tips and video instructions) can be found on alexandracooks.com and I HIGHLY recommend following her on Instagram for great recipes (@alexandracooks).
SP
My Mother’s Peasant Bread 4 cups (512 g) unbleached all-purpose or bread flour 2 teaspoons kosher salt 2 cups lukewarm water (made by mixing 1 1/2 cups cold water with 1/2 cup boiling water)
2 teaspoons sugar 2 teaspoons instant yeast, see notes above Butter, approximately 2 tablespoons, room temperature
In a large mixing bowl, whisk together flour, salt, sugar and instant yeast. Add water. Mix until the flour is absorbed. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. Preheat oven to 425 F. Grease a 1 1/2-quart or 2-quart oven-safe bowl (like Pyrex) with about a tablespoon of butter. Using two forks, punch down the dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself, and starting from the center and working out, pull the dough apart with the two forks. Then scoop it up and place into your prepared bowl. The dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier (my small salad forks work best). It’s best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise again for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. Bake for 15 minutes at 425. Reduce the heat to 375 and bake for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowl well, the loaf should fall right out onto the cooling racks. Let cool for 10 minutes before cutting. www.SandandPineMag.com | 35
Parenting
Feeding Time BY AMANDA ODEN
36 | SAND& PINE MAGAZINE June/July 2020
IN THE
Pines
AT AROUND eight months pregnant with my first child, I was at a wellness checkup with my doctor and she was ending our visit with some questions. “Did you complete your parenting class?” Yes. We didn’t get an A because it wasn’t graded, but I’m pretty sure we aced it. “Have you had your hospital tour?” Yes. Twice actually because I wanted to be super familiar with the layout. “Do you have a copy of your birth plan?” Yes, with enough copies for
a large, very active baby, and I was sleep deprived and had no clue what I was doing. It wasn’t usually peaceful, but, eventually, we figured it out. And while it was never easy, I became more confident with the process. I nursed her in a Target fitting room, a voting booth and in the passenger seat of our (parked) car. I breastfed in museums and on park benches and once in the middle of an IKEA showroom. We actually ended up purchasing the model of sofa I nursed on because it
I nursed a lot and in many different locations but never while wearing a flowing dress with a crown of flowers perched on my head. every nurse on duty and extra copies in case they misplace theirs. “Do you plan to breastfeed?” Wait, what? I was taken aback. I had the stroller, car seat, diapers, and a first aid kit for every room. But somehow with all of my (sometimes neurotic) planning and preparing I had failed to consider how I was actually going to feed my child when she arrived. I thought about it for a moment and immediately had a vision of myself wearing a gauzy dress, with a flower crown on my head peacefully nursing a plump cherub of a child. Yes. I definitely plan to breastfeed! My daughter arrived a few weeks later and she was definitely a plump (though often fussy and sometimes shrieky) cherub. And breastfeed we did. Sometimes it felt like that’s all I ever did. At all hours of the day and night. I was clumsy at first. She was
was so comfortable. The Kivik is very accommodating for breastfeeding, as it turns out. This is not an endorsement, but if IKEA wanted to sponsor my family, we would accept Swedish meatballs as payment. I nursed a lot and in many different locations but never while wearing a flowing dress with a crown of flowers perched on my head. It was a timeconsuming, exhausting and oftentimes embarrassing task. My daughter was a curious baby and on more than one occasion she would whip her head back, mid gulp, to investigate a new noise or person. This would leave us both (and anyone in our general vicinity) covered in milk spray as if we had popped champagne bottles in a rap video. As she got older she also developed the unfortunate habit of pulling down my shirt when she felt like having a snack, and I am still
deeply apologetic to all the tellers at my local bank who had to endure the horror of me, topless and red faced, trying to wrestle a screaming toddler while attempting to cash a check a few years ago. I persevered through the embarrassment and discomfort and am proud to say I was able to breastfeed my daughter until she was 16 months old. We nursed right up until I found out I was pregnant with her brother and she decided to get sustenance exclusively
It was a timeconsuming, exhausting and oftentimes embarrassing task.
from string cheese and SpaghettiOs. My son is just as voracious and persistent about eating as my daughter was, and I likely will nurse him for about the same length of time. This time around, though, I have stocked up on turtlenecks and do all my banking digitally, because parenting is all about adapting and learning from your mistakes.
SP
www.SandandPineMag.com | 37
Q
Pet
Care
D R . DA N A VA M VA K I A S
VA N G UA R D V E T H O S P I TA L
It’s summer! We live next to a wooded lot and our pets like to explore. How much do I have to worry about ticks, heartworm, Lyme disease, etc.? What’s the best way to protect our pets?
38 | SAND& PINE MAGAZINE June/July 2020
Welcome, warmer weather! We did not get much of a winter this year, so I fully expect us to have a very bug-filled summer. First and foremost, in North Carolina and the entire Southeast, your dogs (and cats) should be on a heartworm prevention regimen. Heartworms are spread year-round by mosquitos in our area. Often,
A
I have clients coming in from other parts of the country that do not do heartworm prevention during the winter— well, we do not have much of a winter, so here it is yearround. I also hear things like “my pet is mainly indoors.” I do not know about you guys, but I have killed my fair share of mosquitos inside my house and car, so the indoor or outdoor aspect of your pet’s living arrangement should not be a deciding factor. Heartworm prevention does not prevent heartworms in the truest definition—it kills heartworm larva within the first 30 days after an infected mosquito bites your pet. The easiest way to think of it is that they kill from the day of the administration of the medication and 30 days prior. If you miss your monthly heartworm medication, it takes about six months for the larva to become full adult heartworms and give a positive test for the infection. Once a dog has heartworm disease, if not treated, it is fatal. There are a lot of heartworm prevention options; please discuss them with your veterinarian and keep your pets on them every month. It is highly prevalent disease and completely preventable. A special note about cats: The way a heartworm lives in a cat is much different than in a dog. In a dog the worms grow to maturity, lodge in the heart and keep making more heartworms. In cats, they
cannot breed, so a cat is considered a “dead-end host” for a heartworm, but the problem is that they usually can kill the cat as well. Again, please check with your veterinarian for recommendations. On to the ticks: Yes, we definitely have them here in the Sandhills. We have different species and they carry different diseases that can make you and your pet sick. They can carry many different tickborne diseases. We do have occasional cases of Lyme, but in general, we don’t have the prevalence that is found in the Northeast. Regardless, in my opinion, your pet should be on something for ticks. With recent news about flea and tick products causing seizures, we do have to be careful when it comes to prevention. There are a variety of products on the market and I trust any recommended product from your veterinarian (topical/oral/collar), but I tell my clients to remember that fleas and ticks will be around on this planet for a long time and it takes quite a bit to kill and keep them off your pets—there will always be a risk. With that said, the diseases that your pet can get and/or carry, via ticks, to you and your family, are much scarier to me than the low degree of risk to your pet from the actual flea/tick product.
SP
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e Fly On the Fly On the Fly On the Fly On the Fly On the Fly On the Fly On the Fl
Celebrity you would most like to have brunch with? Reese Witherspoon Best local spot for a date night? Chef Warren’s Favorite song to sing in the shower? Comeback Kid by Brett Dennen What's one book you wish everyone had to read? Atlas Shrugged Early bird or night owl? Night Owl Best shop (besides your own) to 'treat yo self?' ETC and Charlotte’s. I can always find amazing stuff in both stores, so it’s definitely a tie for me. Definitely my go-to retail therapy spots! What was your best subject in school? Your worst? If socializing was a subject that would obviously be my best. I guess we’re sticking to traditional subjects though, so science was a favorite, and I hated geometry. Who is the most supportive person in your life? I’m lucky to have a very strong support system. My husband, my parents, my mother-in-law and my amazing friends support me and all that I do. Do you have a hidden talent and if so what is it? Impromptu clogging Name a place you have always wanted to travel. Iceland
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DIY
By PATTI RANCK, Indigo Earth Events
Magic Trick Turning Glass into Terra Cotta
42 | SAND& PINE MAGAZINE June/July 2020
W
hen I was a little girl, I was my father’s shadow. He taught me everything about art, carpentry, how to upcycle and reuse, to have respect for people and nature, and about that part of our heritage that is American Indian. He was fascinated by all things having to do with that culture and, of course, so was I. As an artist himself, color had much meaning and, no surprise, some of his favorites were those that were taken from Indian culture, especially the reddish browns and terra cotta clay of the earth that was the essence of Indian pottery. In my last house, terra cotta was the color I painted my bedroom and it just made me smile every day. You may think that this is a rather “deep” introduction for a very small craft project, just to upcycle some cheap vases, but think about how a simple object or color can have so much meaning in our lives that the smallest amount in our home sparks a happy memory. Make it a family project and double that happiness and you have yourself a pretty good day—and something lovely to remember it by. That’s why I was so excited when I discovered this craft idea. To be honest, I absolutely stole the idea from a blogger much more clever than me, and really loved her modern take on the pottery look. But as usual, I tweaked a couple things as I went through the process and I hope my tips help you as well. So let’s upcycle some bland vases into Indian “pottery” with a happy dose of earthy color!
The Stuff •
A random assortment of cheap vases. You know the ones, when you get flowers delivered in them and the vases seem too good to throw out but too nondescript to display on the shelf after the flowers are gone. So you put them in the closet or garage just in case they will come in handy again. Well, today’s the day. If you don’t have any, no worries, you can pick up a few for super cheap at Goodwill or Habitat. They don’t have to be glass; ceramic works great too.
•
Paint. Regular water-based house paint. You don’t need very much so any leftovers you have or those sample jars you get at the local hardware or home store for a couple of bucks would work just fine. You will want to choose some earthy colors to create the look of pottery (terra cotta, gray, taupe, reddish-brown or even white).
•
Baking powder.
•
A small container, preferably with a lid. Just wash out and reuse any old jars you have. You will be painting several coats and this paint dries fast, so some way to cover the jar is important.
•
Small stick. Or other means of stirring the paint.
•
A small, cheap chip brush (1 inch – 1 1/2 inch). You will want a lot of texture so this brush is fine.
•
Drop cloth.
•
An old can or jar of water. For cleaning the paint brush.
•
A damp rag. Optional; for cleaning up any spills.
www.SandandPineMag.com | 43
DIY It should thicken up by then. The point is, you will want it to be thick enough to create a rough, earthy pottery look but still be spreadable. 3. Start painting. Tip No. 3: For minimal mess, position your hand partially inside the vase to hold as you paint. Um, warning: Just be careful not to get your whole hand stuck in the vase. I just feel compelled to say that; ya never know. Tip No. 4: Don’t get nervous after the first coat. It will appear blotchy and uneven at this point. 4. Let dry about 30 minutes between coats. It will take 3 or 4 layers depending on how thick your paint is. I left mine pretty thick and chunky in the white, and more smooth on the terra cotta color as an experiment to see which I liked best. Just as I thought, I like the rougher textured pieces better. It seems more authentic and pottery-ish to me. (That’s a word, right?) Tip No. 5: Do not set them on a paper towel to dry; it definitely will get stuck onto the bottom. 5. Let the paint cure overnight, at least, and you are done!
The Doing
1. Prep: Wash and dry the vases. Cover your workspace and lay out your supplies. 2. Mixing the paint: Add approximately 2 tablespoons of baking powder to 1 cup of paint. Stir well to combine. You should start to see the magic happening. Right before your eyes, the paint will start thickening and puffing up to resemble a textured concrete type paint. We are going for a bit of a natural, rustic feel, like a hand-thrown piece of unglazed Indian pottery. Just how textured is really up to you. This just happens to be my preferred baking powder to paint ratio; I like lots of texture. Tip No. 1: Start in small batches because it is difficult to save the leftovers; the mixture will continue to thicken making it difficult to paint with. You can always mix more as needed. Tip No. 2: If the mixture seems too thick to spread, add more paint a tiny bit at a time until you reach your desired consistency. If it seems too thin (aka, almost the same consistency of plain paint) stir in more baking powder or go dust your house or practice some yoga poses and come back later. 44 | SAND& PINE MAGAZINE June/July 2020
Tip No. 6: After the paint is completely dry, you can lightly sand any spots you feel are too rough with a very fine grit sandpaper or even to add a hint of distressing.
I recommend doing several vases of different sizes and shapes. They look even prettier when displayed together, don’t you think? You can keep them plain, give them a distressed look by dry brushing a deep gray or brownish color and sanding a bit in spots or embellish by painting Indian or Aztec style designs. It’s your art and the sky’s the limit. I may add an Indian pattern to at least one of mine, in memory of my Dad. Either way, I am really happy with my “new” terra cotta vases, and I think my Dad would’ve loved them too.
SP
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Puzzles
KICKING ASS AND TAKING NAMES
DIFFICULT
Place numbers into the grid so that every row, every column and every 3x3 box contains each of the digits 1 to 9. No guessing is needed. Across 1. Allow 3. Shouts 6. Decay 8. Mannish 11. Lasso 14. Primate 16. Fibber 18. Unattractive 19. Outcasts 21. Dull brown color 23. Also 25. Drinks to 26. Positions 27. Obtains 29. Bitter vetch 31. Stow away 34. Trade agreements 37. Carp-like fish 38. Arab country 39. Owns
EASY
Down 1. Laboratory 2. Minor admonishment 3. Exclamation of disgust 4. Speech impediment 5. Male offspring 6. 17th letter of the Greek alphabet 7. - kwon do (Korean martial art) 9. Prefix, one 10. Minced oath 12. Responsibility 13. Gannet 15. Oust 16. Boy 17. Grain beard 20. Rub out 22. German submarine (1-4) 23. Beer 24. - and don'ts 25. Binds
27. Horse command 28. Sesame plant 30. Quantity of paper 31. Snow runner 32. Mature 33. Cattle fodder 34. Level of karate proficiency 35. Exclamation of surprise 36. Ethnic telecaster
OUR RECENT REALITY Ladderword puzzles are like crosswords but with a twist. The words in the middle column are anagrams of the words of the first column. The words in the last column are anagrams of the middle column plus one additional letter. The anchor words (the down clues) are related by a common theme. Across 1. Sit for portrait 3. Masts 5. Inclined 6. Direct one's way 7. Chief AngloSaxon god 8. Made of
timber 9. Row 10. An instant 11. Doublecrosser (Colloq) 12. Mast 13. Electric discharge 14. Antics
Down 2. Security device 4. Soft feathers
Puzzle answers found on SandandPineMag.com 46 | SAND& PINE MAGAZINE June/July 2020
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Last Word The Stars & Stripes In summer 1776, George Washington, newly
appointed general of the fledgling Continental Army, knocked on the door of his Philadelphia seamstress. Next to Washington stood two representatives of the Continental Congress. Elizabeth Griscom Ross—recently widowed after her husband was killed in a munitions explosion—answered the door. Washington greeted her warmly and said he had a most urgent and patriotic request. Would she make a flag based on a rough drawing they had brought with them? Betsy Ross agreed immediately and asked Washington to redraw the design in her back parlor to ensure she would make the flag correctly. In his redrawing, Washington decided on stars of five points rather than six, as depicted in the original drawing. Ross took Washington’s redesign and thus made the first American flag. A wonderful story of our founding, no? And yet this American legend is a myth. In fact, the story of Washington, Betsy Ross and the origins of our American flag first came to light in 1870, nearly a century after the event, when Ross’s grandson, William Canby, told the story at a meeting of the Historical Society of Pennsylvania. It was a patriotic revelation and the story instantly began to take hold, more for the idyllic vision than historical proof. As Woodrow Wilson would opine decades later, “Would that it were true!” As the story gained popularity across the country, historians began to research the claim but could find no evidence—from journals, writings, records or diaries—that supported it. Indeed, it was a year later, in 1777, that the Continental Congress decided to create a national flag, writing, “Resolved, that the flag of the United States be made of thirteen stripes, alternate red and white; that the union be thirteen stars, white in a blue field, representing a new Constellation”—a time when Washington was otherwise occupied fighting the British. There’s also no historical proof that some other version of the “Stars and Stripes” flag was used so soon after the Declaration of Independence in 1776. Nevertheless, the story of Betsy Ross began to take historical 48 | SAND& PINE MAGAZINE June/July 2020
root with the founding of the Betsy Ross Memorial Association and the creation of the infamous “Birth of Our Nation’s Flag” portrait painted by Charles H. Weisgerber in 1893. Granting himself a healthy dose of artistic license and historical liberties, Weisgerber depicted the alleged scene of Betsy Ross and Washington with the first flag. The painting became something of a sensation when it debuted at the Columbian Exposition in Chicago and cemented the origins of the first flag myth to this day. We do not know who made the first U.S. flag but some historians still leave open the possibility that Betsy Ross did the sewing, just not the way her grandson claimed. In 1818, President Monroe signed an act that required a new star to be added to the flag each time a state entered the union. In 1912, President Taft established the first specific proportions for the flag (until that point, each flag was proportioned at the whim of its seamstress), requiring a single point of each star to be upward. Today’s flag consists of 13 horizontal stripes (seven red and six white), representing the original 13 colonies, and 50 stars that represent the 50 states. The red stripes represent hardiness and valor; the white purity and innocence; and the blue vigilance, perseverance and justice. There are several locations in the U.S. where the flag must be flown 24 hours a day by law, including Fort McHenry in Baltimore, Maryland and On the Green of the Town in Lexington, Massachusetts. Flag Day is June 14.
SP
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