Sand & Pine October/November 2018 by Sand & Pine

October/November 2018

Life After Service

Navigating the Civilian World

Fall Camping

A Kaleidoscope of Color

Wine Wonders

Pairings with Local Fare

The light is what guides you home, the warmth is what keeps you there. -Ellie Rodriguez

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Coldwell Banker®

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For over 100 years, Coldwell Banker has helped people find homes, et doPtion vent Joinour us Saturday, October a pet adoption event at up and now mission extends to 13th man'sforbest friend. We've teamed office from 10 am to 3 pm. We will have representatives with our Adopt-a-pet.com, North America's largest non-profit pet from Caring Homes for Canines and Solutions for Animals adoption websitewith to help adoptable dogs a loving home. a variety of pets for find adoption. For over 100 years, Coldwell Banker has helped people find homes, and now our mission extends Visit coldwellbanker.com/dogs for more to man’s best friend. We’ve teamed up withinformation Adopt-a-pet.com, North America’s on how you can get largest involved. non-profit pet adoption website to help adoptable dogs find a loving home.

HOW CAN YOU HELP? The Home Team NC 130 Turner Street Suite A Southern Pines, NC 28387 (910)684-3339 (Mobile) thehometeamnc@homescba.com http://www.WeKnowMooreNC.com

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Maegan Lea got into potting through a Matter of happenstance. After finishing a degree in graphic design and during the days of waiting that go with job hunting, she took a clay production class at Montgomery Community College. More than a decade later, she’s still potting. In 2012, Maegan officially launched Fickle Pottery—a name inspired by her mother, who gently teases her about her fickle nature (ficklepottery.com). While Maegan might be fickle about her projects, she isn’t fickle about the quality. Clean lines, limited glaze colors and speckled clay are the signature look of Maegan’s pieces. “I purposefully only use two glazes and then the decorative part is really where I get variety, because at a certain point I started feeling like I needed to simplify,” she says. “With pottery, it’s kind of a complex thing and you can go a ton of different directions. I simplified it, and people really responded to it.” A Cameron native, Maegan has lived all over Moore County, and now calls Pinehurst home with her husband and daughter. Fickle Pottery can be found in local shops and online, as well as at the State Fair and many other art shows around the state. Her philosophy may be the reason for her success: “I just try to make simple, beautiful pottery.”

The Magnolia Mug The “Magnolia Mug,” is a limited-edition mug, designed and made exclusively by Fickle Pottery for the 1895 Mercantile Company. The Magnolia Mug will be sold at this year’s Holly Arts & Crafts Festival on Oct. 20, 2018, in the village of Pinehurst. Preorder at 1895mercantile.com and pick it up at the festival! A limited number of mugs and colors are available.

www.SandandPineMag.com | 3

contents 22

14 Life After Service

SAND & PINE

When a service member’s duty to his/her country is over, what’s next? We asked a group of veterans how they navigated the transition to civilian life.

Garden Variety

Wine Pairings

The Irish first made jack-o’-lanterns from turnips and potatoes. It wasn’t until Irish immigrants came to the U.S. that the pumpkin made its spooky debut.

A glass of red on a cool autumn evening. Nice! But what to pair it with, you ask? We found some local fare that will do just the trick.

Pub People Greg Girard, Amanda Jakl 2018 October/November

Storysmith Greg Girard greg@sandandpinemag.com Creative Conjuror Amanda Jakl amanda@sandandpinemag.com Word Geek Rachel Dorrell Ad Peddler Marissa Cruz marissa@sandandpinemag.com Contributing Scribblers Ashley Carpenter, Karen Caulfield, Darcy Connor, Jason Dickinson, Dolores Muller, Anthony Parks, Sassy Pellizzari, Shannon Snigg, Patti Ranck Our Girl Friday Iris Voelker iris@sandandpinemag.com Visual Alchemists Steven Jordan, Tim Myers, Kira Schoenfelder

4 | SAND& PINE MAGAZINE October/November 2018

On the Cover Image: A little ’70s retro feel. e Life After Servic World lian

Navigating the Civi

Fall Camping

A Kaleidoscope of

Color

Wine Wonders

l Fare

Pairings with Loca

P.O. Box 892 Southern Pines, NC 28388 Tel. 910.315.0467 info@sandandpinemag.com www.sandandpinemag.com facebook: SandandPineMag

Quicksand 6 Good Reads 12 Beer Matters 40 Humans of Moore 42 Parks & Rec 44

Fall Camping

At the Table

A kaleidoscope of color. The perfect spiked hot cider. A long, sweatless hike. As long as you have the right sleeping bag, nothing can beat a fall camping trip.

DIY 48 Puzzle 54

It wasn’t so long ago that rabbit was a frequent dish for most Americans—not so much anymore. We think it’s time to revisit a few rabbit recipes.

Last Word 56

editor note by Greg Girard

We had just pulled into our campsite after a long

quest to find a huckleberry shake. The friendly park ranger approached with a suspicious smile. “Welcome folks, just wanted to let you know there were bears in the campground last night. The wind’s picking up too, so be careful and tie your tent down tight. Happy camping!” He then handed me a flyer and skipped away. OK, he didn’t skip but he was entirely too cheerful for the news he was delivering. My girlfriend and future wife, Heather, waited a respectable amount of time for the ranger to walk away before asking, “What did he say?” in a tone that suggested she really didn’t want to have the answer confirmed. I didn’t answer but instead we looked at each other and decided who would say it first. It was our last night in Glacier National Park, a breathtaking expanse of mountains and valleys in northern Montana. And it was a perfect trip up until then. We weren’t sure if we’d ever get back. I looked down at the flyer and the first thing I read: “Bears live to eat, consuming up to 25,000 calories a day.” How many calories is a whole human, I wondered. Yes, that was my first thought.

We decided to play it by ear, neither of us wanting to fully vocalize our fears ... ah, youth. We set up the tent and made sure it was staked properly. We lit up the camp stove and tried to cook our dinner as the wind started swirling. The wind got so strong, the friendly ranger came back around, perky as ever, and asked that no campfires be started. We crawled into the tent early, after checking and rechecking all the boxes on the bear safety flyer: Remove the clothing you cook in, check. Store food in your car, check. Dump all garbage in bear-resistant trash barrels, check. Pray, check (I wrote in that last one on the flyer). It may not come as a surprise that sleep did not come to us that night. The wind whipped in gusts, making each shift of direction sound like a mama bear coming for her daily calorie intake. I contemplated life while holding Heather in one hand and a can of bear spray in the other. The spray could shoot up to 50 feet, but I didn’t feel very reassured. In the morning—early in the morning—we packed up and climbed into the truck. We didn’t need to say it. We just both agreed. We love camping, but if it isn’t working, don’t force it. www.SandandPineMag.com | 5

Quicksand

Dog Tags 1870 — The year official “dog tags” were issued to

the Prussian army in the Franco-Prussian war, and were nicknamed “Hundemarke,” which is a system of identifying dogs in German. Identification methods, however, have been used throughout history. Roman legionnaires had dog tags called “signaculum.” They were made of leather and were worn around the neck.

58 — The percentage of soldiers in the Civil War that

could be positively identified before they began using the fabric identification markers that would evolve into dog tags. In fact, at Salisbury National Cemetery in North Carolina, 99 percent of the 12,126 federal soldiers buried there are unidentified. In 1906, the U.S. Army officially began providing dog tags to all personnel.

1936 — The year in which, during the heated

presidential campaign between FDR and William Randolph Hearst, Hearst suggested the Roosevelt

6 | SAND& PINE MAGAZINE October/November 2018

administration was going to make everyone wear “civilian” dog tags as a way of assigning social security numbers. If only FDR could have tweeted #FakeNews.

5.5 — The length, in centimeters, of the “short tag”

introduced in the late 1950s to replace the notched tag. This short tag would be separated from the long one and put around the soldiers’ toe when they died, giving it the nickname “toe tag.”

60 — The percentage of lost dogs found wearing their ID, or an actual dog tag, with only 14 percent being reunited with their owner because of the tag.

10 — The number of digits in the Department of

Defense Identification Number embossed onto the dog tags given to soldiers.

LOOK, LEARN & LISTEN

OUTER SANDBOX

Checkmark 2 What is worse than getting to the grocery store and forgetting that one thing you had to get? The app Checkmark 2 saves you trips back to the grocery store by sending location based reminders. So when you run out of bread or eggs, input it in the app and when you get to the grocery store, the app will notify you to get that and any other miscellaneous items you might need.

OCT. 11-21

and other tech marvels

Stereogum.com If Indie and Alternative music are your vibe, Stereogum is a great blog for discovering new favorites and appreciating old ones. Stereogum has been the first to introduce some of the greatest indie/ alternative artists of the last decade, including Arcade Fire and more. Happy listening, indie/alt fans. Bad Science This podcast is perfect for the intellectual critic who watches movies and immediately notices plot holes and inaccuracies. Bad Science is an informative and interesting examination of our favorite movies, including the flaws. In episode one, Reggie Watts and a NASA systems engineer dive into Star Wars. Episode two takes on Back to the Future with Doug Benson and two physicists analyzing it in every capacity.

QUOTABLES

Road trip! Beyond the boundaries of our little sandbox, there is much to see. Here are a few events worth checking out. For events with a more local flavor, check out moorechoices.net.

North Carolina State Fair Raleigh Fair Grounds ncstatefair.org WHY: New to the fair this year is a lumberjack show, where you’ll be wowed with axe throwing, crosscut sawing, chainsaw carving, chainsaw safety and log rolling. There’s also an alligator wrestler. Yes, you read that correctly. OCT. 13

NASCAR Day Festival Randleman randlemanchamber.com WHY: Get an autograph from NASCAR legend Richard Petty and then try your luck on one of the driving simulators. OCT. 25-28

Blackbeard's Pirate Jamboree Ocracoke visitocracokenc.org WHY: It’s the 300th anniversary of Blackbeard’s historic last battle directly off the shores of Ocracoke Island. Dig out your best buccaneer outfit and enjoy historical demonstrations, sword fights, pirate storytelling, sea chanteys and more.

You‛re only as good as your last haircut. - Fran Lebowitz

I like flaws and feel more comfortable around people who have them. I myself am made entirely of flaws, stitched together with good intentions.

I cook with wine, sometimes I even add it to the food. - W.C. Fields

- Augusten Burroughs www.SandandPineMag.com | 7

Quicksand Unlocking the Body By Shannon Snigg, Vive Physical Therapy re you suffering from some of the most common A musculoskeletal issues in America? Lower back pain, knee pain, balance disturbances, even pain between the shoulder

blades? Sound familiar? All these pains can be traced to the hips and pelvis (although some of those balance issues could be a wine problem, but that’s for another column). Not only is the pelvis the base of our trunk, and where a majority of our core muscles attach, but it is responsible for the stability to the knee and has a lot of influence over how ground forces are accepted and compensated for. Meaning, how your legs react to walking on different types of surfaces. Think of how walking on sand feels so much different than walking on concrete. Your hips compensate for that. The hip muscles also help you stand up straight. They help the back muscles when holding the trunk upright through the hamstrings and gluteus maximus; lateral stability when we walk—which helps us not fall over or lose our balance to the right or left—and rotary stability, which is key when we walk over uneven surfaces such as sand, grass and soft ground. The stronger we are in our hip stability muscles, the less we compensate and overuse our quadriceps, which can cause knee pain, and lower back muscles, which can cause lower back pain, and even our latissimus dorsi and middle and lower trapezius muscles, all fancily named muscles that attach into our pelvis

through connective tissue and help rotate our trunks. Basically, if you want to do the hokey pokey, the hips are what it’s all about. Exercises for keeping the hip muscles strong: • Squats: Sit to stand and step ups all strengthen the extensors of the body. • Single-leg-stance exercises: Any time you are standing on one leg and doing movement with the opposite leg, especially pulling against a resistance band, or incorporating balance on one leg. Waiting in line at the post office? Practice balancing on one leg while waiting. Aim to balance on each leg for a minute. • Exercises in a split-stance position: Lunges, standing in a lunge position and working with a resistance band in the hands, or working with weights in this position. Yoga uses a lot of these positions, so get your namaste on. Your hips will thank you. The stronger our hips are, the easier it is to balance, get up and down off a chair or couch, climb stairs, and walk for longer distances. There will be less risk of pain in the lower back, hips and knees. That’s a lot of really positive things coming from one central muscle group!

OCT. 6 AUTUMNFEST 5K Southern Pines 5K, 1M

NOV. 4 CYCLO-CROSS RACE Pinehurst Cyclo-cross

OCT. 13 1 IN 8K: MOORE FOR THE CURE Pinehurst 8K

DEC. 1 REINDEER FUN RUN Pinehurst 12K, 5K, Kid's Egg Nog Jog

OCT. 27 SEABOARD FESTIVAL 5K Hamlet 5K

DEC. 15 UGLY SWEATER BEER MILE Railhouse Brewery, Aberdeen 1M

mooreart.org/event/autumnfest

firsthealth.com

seaboardfestival.website/5k 8 | SAND& PINE MAGAZINE October/November 2018

nccyclocross.com

reindeerfunrun.com

runsignup.com

Interested in sponsoring the biggest race of the year? Have your business join the local sponsors that have helped raised more than $250K for the Boys & Girls Club of the Sandhills. 100% of all proceeds are donated!

OFFICIAL MEDIA SPONSOR OF THE REINDEER FUN RUN For sponsorship information, contact: run@reindeerfunrun.com / Tel. 910.315.9951 / reindeerfunrun.com/sponsorship www.SandandPineMag.com

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Quicksand TO YOUR HEALTH More than a Pumpkin Spice Latte By Ashley Carpenter, Dietician at FirstHealth

umpkin, pumpkin, pumpkin. This time of year, it can feel like pumpkin is the only thing on the menu. Fortunately, pumpkin is far from the only piece of produce that deserves a spot on your plate this fall. Keep things fresh—and boost your health—with these seasonal produce picks. Apples: In addition to supplying immune-boosting Vitamin C, a single apple packs about 20 percent of your recommended daily intake of fiber which can promote gut health, reduces blood pressure and may even help reduce the risk of gastrointestinal disease and cancer. Take advantage of all the varieties that are in season this time of year, and try something new. Chop them up and cook them in a slow cooker with oatmeal, cinnamon and walnuts for a delicious breakfast. Add raw chopped apples to salads. Or simply slice and eat with nut butter for a healthy snack. Beets: Beets are rich in nitrates, a compound that the body converts to nitric oxide. Nitric oxide expands blood vessels, increases blood flow and improves cardiovascular function. Studies find beetroot juice reduces how hard your heart has to work during exercise, which means you can work out longer before tiring out. Grate or spiralize raw beets into salads. Or, skip the mess of cooking and cutting beets yourself, and keep the nutritional benefits by buying frozen beets (preservatives and extra sodium not included). Brussels sprouts: Brussels sprouts are closely related to cabbage and broccoli, which are members of the cruciferous family of vegetables. One of the phytochemicals in cruciferous vegetables— sulforaphane—can stimulate enzymes in the body that detoxify carcinogens before they damage cells. Cooking inactivates the enzyme responsible for sulforaphane formation. But, once sulforaphane is formed, it is resistant to cooking. So chop your cruciferous veggies ahead of time and wait before cooking to allow the sulforaphane time to form. Cranberries: The nutrients in cranberries have been shown to decrease cardiovascular risk factors, such as hypertension, arterial stiffness and inflammation. Skip processed juice and dried cranberries and choose fresh more often. Try adding them to a slow cooker with oatmeal or roasting them in the oven with winter squash.

Nov. 6, 2018 Know the issues, know the candidates.

For a full sample ballot, visit moorecountync.gov/ board-of-elections/voting FEDERAL OFFICE U.S. House of Representatives, District 8 Richard Hudson (Rep.) richardhudson.org Frank McNeill (Dem.) mcneill4congress.com STATE OFFICES NC State Senate, District 25 Tom McInnis (Rep.) mcinnisfornc.com Helen Probst Mills (Dem.) helenforncsenate.com NC House of Representatives, District 52 Lowell Simon (Dem.) simonfornchouse.com Jamie Boles (Rep.) facebook.com/repjamieboles CONSTITUTIONAL AMENDMENTS (For or Against)—not all referenda on the ballot are included in this list 1. Constitutional amendment protecting the right of the people to hunt, fish and harvest wildlife. 2. Constitutional amendment to establish an eight-member Bipartisan Board of Ethics and Elections Enforcement in the Constitution to administer ethics and elections law. 3. Constitutional amendment to reduce the income tax rate in North Carolina to a maximum allowable rate of seven percent (7%). 4. Constitutional amendment to require voters to provide photo identification before voting in person. MOORE COUNTY LOCAL SALES AND USE TAX (For or Against) 1. Local sales and use tax at the rate of onequarter percent (0.25%) in addition to all other state and local sales and use taxes.

10 | SAND& PINE MAGAZINE October/November 2018

advertise Why we with Sand & Pine ...

I can still remember picking up the first issue of Sand & Pine Magazine. I was immediately excited. Beer, geocaching, education, exercise tips, funny facts … finally a magazine about things that are relevant to me! And a fresh group of writers too (I’m talking about you, Anthony Parks). As a nonprofit with a target demographic that fits all age groups, the Sunrise Theater needs advertising outlets that connect with all walks of life in the Sandhills. Sand & Pine Magazine and Pinehurst Living Magazine are the perfect advertising combination. Both magazines define so much about who and what we are in this area. In fact, I always include them in my care packages so friends can feel connected to what’s going on at home. Local nonprofits often have limited budgets, and Sunrise Theater is no exception, so I wondered how we could effectively be a part of these publications. Never fear! Working with Amanda is easy. She offered us a flexible and collaborative advertising package that best suits our needs. Sunrise Theater, Sand & Pine Magazine and Pinehurst Living Magazine: It’s truly a perfect fit!

- Jessica Harrelson (second from right) and the staff of the Sunrise Theater www.SandandPineMag.com | 11

Good Reads by Darcy Connor

Preschool/Toddler Goodnight Gorilla Written and illustrated by Peggy Rathmann

As the sleepy zookeeper checks on the animals for the night, the sneaky gorilla steals his keys and lets the other animals out of their cages. Where do they go with their freedom? They follow the zookeeper home, of course, to find a comfy place to sleep. That is until the zookeeper’s wife takes them back where they belong. That gorilla won’t give up so easily, though, and young readers will be glad for his persistence. Picture Book Fletcher and the Falling Leaves Written by Julia Rawlinson Illustrated by Tiphanie Beeke

Fletcher the fox looks out to see his favorite tree but begins to worry when he sees the brown leaves. His mother reassures him that it is only autumn, but as the leaves begin to fall, Fletcher continues to worry. He works hard to try to keep the leaves for his tree but he can’t fight the autumn wind and forest animals. Disheartened, he wakes up the next day to find a magical surprise that reassures him his tree is going to be alright. Beeke’s soft and beautiful illustrations enhance this story about discovering the cycles of nature. Upper Elementary School Harry Potter and the Sorcerer's Stone By J.K. Rowling

How has it been 20 years since “The Boy Who Lived” entered our world? So many people have been touched by J.K. Rowling’s series that it is worth celebrating such a milestone anniversary. Did you know that more than 500 million copies have been sold worldwide? That means if all the Harry Potter books sold were placed end to end, they would go around the equator 1.6 times! Even with its global and generational popularity, there is still a new reader who is about to get swept away with the magic of the series, and that is the most exciting part. If your child falls into this category, do him or her a favor and read the books before watching the movies. Yes, the movies are enjoyable, but there is no comparison to the magic of reading!

12 | SAND& PINE MAGAZINE October/November 2018

Middle School The Miscalculations of Lightning Girl By Stacy McAnulty

When Lucy Callahan was 8 years old, she was struck by lightning, which transforms her into a mathematical genius. Homeschooled by her grandmother, Lucy sees numbers everywhere. Now 12, Lucy is ready for college but her grandmother has another, more challenging idea: middle school. Middle school, to put it mildly, isn’t easy for Lucy, who also suffers from OCD. But through a group service project, Lucy begins to experience friendship and understanding while staying true to herself. McAnulty’s debut reminds us that sometimes a nudge outside of our comfort zone isn’t such a bad thing. Adult The Immortal Life of Henrietta Lacks By Rebecca Skloot

From the cancerous cervix of a dying 31-year-old AfricanAmerican mother of five came the HeLa cells that would revolutionize the medical world. These HeLa cells, named by using the first two letter of Lacks’ first and last names—and also taken without her knowledge during a biopsy—would become one of the most important tools in modern medicine, helping scientists study everything from cancer, viruses and gene mapping to the development of the polio vaccine and in vitro fertilization. Fifty million metric tons of HeLa cells have been grown by scientists since they were first taken in 1951. But who is Henrietta Lacks? What kind of life did she have, working the same tobacco fields as her slave ancestors? Where are her descendants and what do they think of the HeLa cells that have saved millions of lives?

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OPEN Daily, 1200 N Sandhills Blvd (US 1 N), Aberdeen

DONATION noun | do•na•tion | /dō'nāSH( )n/ : a gift, as to a fund; contribution.

Give a gift.

(In your name or someone else's)

Make a difference.

(In our neighborhoods and towns)

The United Way of Moore County Helping Moore Lives!

United Way of Moore County PO Box 207 / Southern Pines, NC 28388 www.unitedwaymoore.com www.SandandPineMag.com | 13

Life after

Service

Story by Greg Girard Photography by Mollie Tobias & C. Goepfert Photography

It happens to everyone who goes into the service.

Regardless of rank, longevity or how distinguished their career, eventually they enter the civilian world. But then what? Nothing has changed in the world around you, yet everything has changed. As Mark Carey, co-founder of Spartan Blades puts it, “When that day comes, all of sudden it slaps you in the face. There’s no band, there’s no big flurry of action, and guess what? The military continues on.” So as a newly minted veteran, what do you do when you hang up your fatigues? How do you navigate a completely different world and find a second career? This isn’t a new chapter you’re facing, this is chapter one of a new book. To answer these questions, we sat down with local veterans who have been there, done that. We asked them how they navigated the transition from military life to civilian life. What were the challenges they faced and what advice can they offer those who will follow in their footsteps. Here are their stories ….

14 | SAND& PINE MAGAZINE October/November 2018

Marva Kirk

f you spot a limousine around town, odds are it’s one from the Kirk Tours’ fleet. In1990, Marva Kirk took her mother-in-law for a day trip to pottery country. As they were driving from potter to potter, Kirk thought, “There’s more to do here than just gawk. They make pieces of art from the clay of North Carolina. There’s something more here.” When she got back from her trip, she said to her husband, “I have an idea.” That idea was Kirk Tours. They investigated and researched the history of pottery in the area, and then they went to local hotels pitching their concept to take non-golfers on pottery tours. Needless to say, the idea took off. And Kirk credits the skills she learned in the military for much of her success. Kirk is the product of a military family, with her father serving in the Air Force. By the time she was in high school, they had settled in South Carolina and Kirk was fully immersed in the “woman’s movement” of the era. “I didn’t want to just do women things,” she says. “I wanted to do something different.” That something different was going to the local community college for a degree in criminal justice, with an eye toward a career in law enforcement. She and her friend were the only two women in the criminal justice program. They both graduated, but challenges were still ahead. “Noboby wanted to hire us. We kept hearing, ‘After you get experience, we’ll hire you.’” So Kirk went to work at Clemson University, working in the parking control and security department. The problem: Police departments still didn’t see that as relevant experience. It was then suggested she join the military. So in 1975, she joined the U.S. Army Reserves, signing up for the military police. She would eventually get a job with the Greenwood, South Carolina, police department and then would go on to work for the U.S.

www.SandandPineMag.com | 15

Marshal Service, becoming the first female U.S. Deputy Marshal in the Eastern District of North Carolina. “The skills that I had from the military, working with people, the communication part of working with others and all types of life, it really helps,” she says. “And I always worked for what I wanted. I didn’t ask for anything I didn’t deserve. I didn’t go into it like they owed me something.” Today, Kirk Tours is a fleet of limousines and buses. The company has developed 15 different local tours and they offer corporate, wedding and airport transportation.

Kirk’s advice to new veterans: “Check out what you want to do before you even come out of the service. Make sure to research the job you want to do. Go to that location, see if it’s something you can intern in. And don’t just work with military when you get out. Get involved with the Kiwanis Club or the Rotary Club. Get involved in the community, help the schools. Don’t just think your circle is just with other veterans. Getting involved with all aspects of the community—that’s what will help you succeed.”

Jason Howk

ason Howk just wanted to go fishing. He had no other plans after retiring from the U.S. Army with 23 years of service. “I wasn’t going to do anything,” he says. “My goal was fishing … that was it. But I got bored real quick.” Howk is a specialist in the Middle East and Islam, with the majority of his military career focused on Afghanistan, including assisting the Afghan government build its security infrastructure and helping create an internationally approved Afghan Peace and Reintergration policy. He holds a Master of Arts in Middle East and South Asia Studies and has studied Afghan Farsi and Arabic languages. So instead of watching the grass grow or the fish swim by, Howk thought with his experience, education and skills from the military, he could teach. He reached out to Sandhills Community College, but he never heard back. Undeterred, he started speaking about Islam and the Middle East to organizations around the area, like Givens Memorial Library. He also started writing articles and one thing just kept leading to another. Eventually, he was offered that teaching position at SCC and, somehow, he also found time to write a book, Qur’an: A Chronological Modern-English Interpretation, and to teach at the Department of Defense and other intelligence community institutes. His philosophy: You never know where things will lead you, so let it lead. “Someone had told me, ‘Do what you enjoy in the Army and you’ll enjoy the Army.’ And so I just took whatever assignment they told me. If it was quirky or weird or I had a chance to ask for a wild assignment, I would ask for it. [Then outside the military], I’m translating the Qu’ran and went on a big book tour across the country, all of this by accident. So that’s some of my advice: Don’t say no to any opportunity that pops up when you retire. You just never know where you’re really going to go.” The other advice: “The first job you take doesn’t have to be your forever job. You’re changing careers, so don’t feel

16 | SAND& PINE MAGAZINE October/November 2018

like you owe something to that first person who hires you because it might not be the best fit. This is your chance to change to a career that you really love.” Howk seems to be the living embodiment of that advice. He has eight jobs now, some with nonprofits, some pro bono, but all with a passion, including the veteranowned business guild he helped start in the Sandhills to assist those transitioning out of the military and military spouses with starting a business. Learn more at sandhillsveteranbusinessguild.wordpress.com.

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Brant Newton

orn and raised in the Youngstown area of Ohio, Brant Newton joined the Marines right out of high school and served in the Gulf War. Newton always liked cooking (his grandmother taught him), and he had worked in a golf club kitchen during high school and was the family cook in the home after his parents’ divorce. So when he got out of the military, he scraped together the money to attend the International Culinary Academy in Pennsylvania and began his career in the kitchen. The Double Eagle Grill & Bar in downtown Aberdeen is the fourth restaurant he’s owned. “Being in the Marines really is the reason for my success. I’m very regimented, very organized, I have it all written down for my cooks. If it wasn’t for my military training I couldn’t see being as successful as I have been. Being a chef, you work a lot of hours. When I started my own business, I didn’t want to work 80-90-hour weeks, so I knew that I could, with proper training and organization, not spend as much time in the kitchen.” And that dedication to planning is what Newton suggests all new veterans adhere to. “First thing to do if you want to open a business is get a business plan. And you can do this by contacting local officials wherever you’re planning your business. Tell them your plan because a lot of times there’s things available, like business incubators, that will help you. “Then do your research. [For the Double Eagle], I went around everywhere and developed the concept for this area. You can’t go out and open a ballet shop in Cali Ranch, Texas. That’s an extreme, but you have to know your demographic.”

Curtis Iovito Mark Carey

“

We were snipers and became businessmen,” Curtis Iovito says, summing up the path both he and Mark Carey took after the service. Both made a career within the Special Forces, and when they retired, their biggest shock was one of honor, or lack thereof. “In special ops, your handshake and your word is everything. So in business, we went into basically handshake situations and thought that was good,” explains Carey. “We didn’t understand that we should have a lawyer and we should have it on paper, in writing—notarized, witnessed and all that.” The “it” Carey is referring to was agreeing to bring their expertise, their code of honor and their contacts to the civilian world. It wasn’t exactly like crawling through the jungle at night but it was a jungle nonetheless. They experienced it all: broken contracts, broken promises, unethical practices, financial mismanagement. It was a feet-to-the-fire experience that soured them and had them thinking beyond the defense contracting, corporate world. They started thinking about working for themselves. “When you take the skills you learned in the military— mission planning, critical thinking, risk mitigation, budgeting— you take those things and they directly translate into starting your own business,” says Iovito.

18 | SAND& PINE MAGAZINE October/November 2018

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They had three business plans: firearms, gun accessories and knives (Iovito had been making knives as a hobby for years). And after looking closely at all three, they chose knives because of the manageable upfront costs. They got financing, solicited help from people they knew in the business as well as family, and they opened Spartan Blades in 2008, which has gained sustained success in the cutlery industry. But it wasn’t without challenges and lessons learned along the way. “We have a few words of advice,” says Iovito. “First, don’t undervalue yourself. Know your worth. If you’re going to work for somebody else, do the research. Do your due diligence. And start planning. Put some money aside so you

Shannon Snigg

or a medical professional, Shannon Snigg had the ideal job. As a commissioned officer in the U.S. Army with a Master of Arts degree in physical therapy, she was assigned to special operations. “It was wonderful,” she says. “It’s like a dream being able to just do whatever it is you feel like is best for your patient. I had full, direct access, meaning a guy can come see me whenever. He could, especially in the unit I was in, just pop in and I could treat him. There’s was a lot of autonomy.” Snigg volunteered after and because of Sept. 11. She was commissioned in 2003, deployed in 2006 and then was assigned to several bases for the next decade until her retirement in 2016. “As a major, I was going to have to do a lot more admin time and a lot less treatment time, so I decided to go ahead and make the leap.” That leap landed her in the civilian medical world, and let’s just say it wasn’t the same experience she was used to. “Suddenly I was slammed all day long, seeing 12 to 14 patients a day. You feel like you aren’t able to do what you want to do for your patient because you’re so busy. “Then you’re dealing with the whole pesky insurance thing. I found instead of doing what I thought was best for the patient, you end up having to figure out what’s best for them … and their insurance. I started questioning whether I even still wanted to be a physical therapist because I hated it. I never disliked my job until I got out [of the military].” Snigg was at a crossroads, questioning a profession she trained for before her service and honed while in the military. It was all she knew. As she shared her frustrations with friends, they couldn’t see her doing anything else. Two of those friends stepped up and offered to help finance her own business. Vive Physical Therapy opened soon after. “I accept TRICARE, but honestly what I’m doing is running a fee-for-service, cash-based clinic,” she says. “And

20 | SAND& PINE MAGAZINE October/November 2018

can take a month or two after you get out to decompress, to go from military life to civilian life.” Carey adds, “Don’t let fear drive what you do. Don’t not start a business, or don’t not take a job, because you’d be amazed what you can do on the outside. You don’t realize your worth until you’re out for a while, and then you realize, wow, I can do this. Do the same thing you did in the military. You risk mitigate. You apply the same principles. “So start a business or if you can’t do that right away, work for someone else for a short time to learn what you need to know to start a business. Give it a try. Don’t let fear drive your decision-making.”

I found that if you’re actually good at what you do, people will pay you. I’m now able to see patients one-on-one, one at a time. Or if they walk in and say, ‘I’ve only got 20 minutes, what can you do?’ OK, I’m on the clock. It’s basically going back to treating the way I used to [in the military]. I do what I think is best for the person.” Snigg was hesitant at first to own a business. “When I got out, there was literally no way in the world I was ever going to open my own clinic,” she says. “I didn’t want to do any of that business crap. I just wanted to treat patients. But I pigeonholed myself into jobs that I was absolutely miserable at. Then, thankfully, I talked to some people and they offered me solutions. And I’m a thousand times happier.” Her biggest piece of advice: “There’s no such thing as infantry in the civilian sector, but they have qualities and skill sets that can qualify them to do a bunch of different things. I think sometimes people get out and they don’t really know exactly what they’re going to do and so they panic and do the first thing that comes along. Then they feel like they’re not succeeding. So really look at what you want to do and find ways to mold your skill set toward that.”

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Garden Variety

Pumpkins

BY DO LO RE S MUL L ER N.C . CO O PERATIV E EXTENSIO N SERV ICE M AST ER GA RDENER VO LUNT EER 22 | SAND& PINE MAGAZINE October/November 2018

The appearance of pumpkins in stores and at farmer's markets makes me think of fall, making pumpkin pie and carving jack-o’lanterns. Pumpkins are grown for both food and decoration. Native to North America, pumpkins were used by native Americans and settlers. They are grown all around the world, with the exception of Antarctica. The U.S. produces 1.5 billion pounds of pumpkins each year, with Illinois being the top pumpkin-producing state. Most parts of the pumpkin are edible, including the fleshy shell, seeds, leaves and flowers. They are a nutritional powerhouse: a superior source of vitamin A, fiber, vitamin C, several of the B complex vitamins, potassium and other essential minerals. They contain a special class of carbohydrates that have anti-inflammatory properties and antioxidants, as well as cholesterol and insulin-regulating properties. Pumpkins are a warm-weather crop and are well-adapted to most North Carolina soils. Plant after the danger of frost has passed and the soil is warm (at least 60 degrees F). The soil should be well-drained with a pH of 6.0 to 6.5. They require a lot of food and a long growing season (generally from 75 to 100 frost-free days), so you need to plant them by early July in our area. Next summer, consider planting pumpkins for your jack-o’-lantern or pumpkin pie.

Pumpkin Facts: • The name pumpkin comes from the Greek word pepon, meaning “large melon.” • Pumpkin plants feature both male and female flowers, with bees being the pollinators. • Pumpkins are usually orange but can sometimes be yellow, white, green or red. • The world's heaviest pumpkin weighed 2,009 pounds. • In the Harry Potter novels, pumpkin juice was a favorite drink of the students of Hogwarts School of Witchcraft and Wizardry.

/NCMGMooreCnty www.SandandPineMag.com | 23

Local

F O O D W I N E

Pairings

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By Sassy Pellizzari, owner of Bacco Selections If you work with your spouse or have a business together, you know things can get intense at times. It’s so different working with your partner than with a previously unknown co-worker because, well, it’s your better half and your verbal filter doesn’t exist. You leave out any sugar coating. It is especially trying since you are family, and you can’t avoid each other by simply leaving the office. My husband, Paolo, and I have been working together for four years now. We are constantly learning how to work fluidly together for the sake of the company ... and the marriage. There have been a few business milestones that we both can’t forget, but wish we could. One time was when we were touring a very important vineyard in Piedmont, Braida, Italy. I was three months pregnant and the owner had just treated us to a decadent lunch, then took us on a driving tour through his vineyards to see his prized grapes. After about 17 potholes and 32 hairpin turns, little baby Leonardo in my belly decided he’d had enough. I threw open the car door and disposed of the aforementioned elegant lunch on the esteemed grapes. This was not our best business moment. Another time, and this time might seem silly to some, but to my dear Paolo, this was the mother-load of wine-business faux pas. We were celebrating a joyous occasion at a fancy restaurant and decided to bring one of our best bottles, an old vintage Schiavenza barolo. We completed the whole rigmarole of decanting and sniffing and drooling before we were allowed to actually drink it. In the meantime, the waiter came to take our order. I see something delicious and tantalizing on the menu, so I decide to order it. Because that’s what you do when you want something, right? Apparently not when it is sea bass and you are drinking barolo with Paolo. The look I got from my husband and partner of our wine-geek-company could’ve stopped a speeding bullet. This was a look of disappointment and sorrow. A look of questioning (Do I even know her? Did I make a mistake in marrying her?). A look of pity (her poor palate). And even a look of slight disgust with a hint of anger. I know, it sounds like I’m exaggerating. But to him, and to all those strict wine and food pairers out there, I’m sure you get it. You never, ever pair barolo and sea bass. So what are some nice wine and food pairings? Here are some of our favorite local restaurant dishes and the perfect wines to pair with them (don’t worry, all were approved by Paolo).

www.SandandPineMag.com | 25

Curt's Cucina

Eggplant Parmigiana / Colle Stefano Verdicchio

f you’ve ever seen Chef Curt line up the perfectly, thinly sliced eggplants, you can tell right then and there he is a Marine. He upholds the highest standard of quality and organization in the eggplant lineup, ready for their salty nap before their next call of duty. They are lightly fried, like the Italians do so well, so they somehow feel airy and just melt in your mouth. They are topped with Curt’s famous tomato sauce, a sauce so delicious that it is referred to as gravy. And let’s not

forget the mozzarella cheese, which makes everything just marvelous. For this pairing, we have chosen Collestefano Verdiccio di Matelica. (Note: do not attempt to pronounce after consuming two or more glasses). The Verdicchio is intense and the producer describes it as having fresh scents of white flowers, citruses, apple and peach. It is elegant on the palate with high minerality, sapidity and light fruity taste.

195

Australian Lamb Vindaloo / Podere Sapaio Volpolo

ho would’ve thought that in our quiet small town, we have a chef who is able to challenge the best Indian dishes out there, better than you might find in Mumbai or London. Chef Prem has such a way with his spices that it can only be a natural-born talent, and the Australian lamb vindaloo is not your average Easter lamb. A dish this complex deserves a wine that can match but not overpower its complexity.

Ironwood

For this pairing we suggest a Bordeaux blend, specifically Podere Sapaio Volpolo. A Bordeaux blend has a base of cabernet savignon, but also has merlot, sometimes petit verdot and other reds to soften the cabernet taste. Volpolo is a full-bodied wine that has aromas of sweet tobacco, fresh herbs and currants, with round and silky tannins and a chewy finish perfect for the vindaloo spice and the ginger carrots.

Pork Osso Bucco / Le Piane Boca

f you haven’t yet been to check out Ironwood’s renovation, put this article down now and get out there! (Editor note: Better yet, bring the magazine with you.) Chef Nate’s plates did not need any perfecting or renovating, so they are all still as great as before, with a bonus being a side of Manager Jourdan’s infectious smile. There’s something about ordering osso bucco that makes you feel like you have a highly advanced palate, doesn’t it? Well, you are right. People that don’t know their meat do not order this, and in fact they don’t even

26 | SAND& PINE MAGAZINE October/November 2018

know what it is. The pork osso bucco, with its accompanying gorgonzola polenta, crispy Brussels sprouts and gremolata, pairs so perfectly with Boca, a fancy red wine made from the nebbiolo grape. Le Piane Boca tastes of black cherries, grilled herbs, menthol, spices and licorice, all melded together to make this beautiful, delineated, totally vibrant wine. All of these characteristics are discreet, so they will elegantly accompany the flavorful, tender pork.

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Ashten's

Crispy Roasted Half Duck / Pinot Noir

shley Van Camp is not only a killer chef, she is also the face of horse country. She can be found competing at local competitions or supporting her son as he excels up the levels. When not in the saddle, she is usually found donating her time and meals to benefit the equine community. Her relaxed,“breeches welcome” atmosphere attracts the local horse people, but her dishes are anything but casual.

Elliott's on Linden

The roasted duck is made with a sticky tamari and Cheerwine glaze, and homestead duck egg and spring vegetable spring rolls are definitely something to clack about. Pinot noir would be the most obvious wine to choose to pair with this, and there is a reason why pinot noir pairs so well with duck. It is juicy, gamey and flavorful, and needs a wine with acidity to really cleanse the palate.

Cedar Plank Salmon / German Riesling

ark Elliott is a farm-to-table advocate and an entrepreneur at the same time. When he has a dream in his head, it becomes reality. Elliott’s Provision Company just opened and it has filled a void of fresh butchered meats, meals to go, local products such as honey and cheese, soups and salads, and so much other goodness. It is a wine pairing paradise and, as a bonus, they even have wine. However, Chef Mark also knows that when something is just so good, you do not reinvent the wheel. Which is

The House of Fish

why the Jack Daniels whiskey, raspberry-chipotle glazed cedar plank salmon with leeks, mustard crème fraiche and onion chutney always has a place on the special menu. For this, we suggest a bold white such as a German riesling. By “bold,” I do not mean oaky. Riesling is one of those wines that people think is sweet, but it’s actually not. It has a perfect balance of sweetness and acidity that would pair lovely with the contrast of the raspberry chipotle and Jack.

Clobster Cakes / Chardonnay

ne of Chef Danny’s specialties, his clobster cakes, is a fresh seafood trifecta. Three swimming winners are married together— lobster meat, lump crab and fresh salmon—with the main focus on the lobster. Something this heavenly deserves to be accompanied by a wine that will not overtake it. We suggest an unoaked chardonnay, such as Fossa Mala, so you have the rich, naturally buttery taste of the grape without the oak overpowering it.

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We truly are lucky to live in a community with so many skilled chefs, each with their his or her own style and talented in their own unique way. Living in a place with such great culinary options, a place that is constantly evolving, lent a hand to the inspiration for starting up our company and importing exclusive, remarkable wines that can elegantly pair well with these dishes. And, as much as chefs know about food, they also know wine. They know what pairs best with their plates. So if you’re ever in doubt, take a chance and ask for a glass of what the chef suggests.

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TIPS LAYERS … AND A HAT: It’s pretty selfevident, but it’s always best to shed a layer than to be wishing you had just one more wool sweater to find complete comfort. And wear a hat! COMFORT ACCOUTREMENTS: A multiseasonal tent is ideal, but even more important is a sleeping bag that can protect you from dropping temperatures. A bag in the 0-30 degree F range should work just fine for autumn temperatures in North Carolina. And don’t forget a sleeping pad, as your body will cool down rapidly on the cold ground. Lastly, before you go, put up the tent in your backyard and make sure it’s in good condition.

DUTCH OVEN THANKSGIVING MEAL 1.5 pound sliced turkey, shredded 1 can cut green beans, drained 1/2 can whole baby carrots 2 jars turkey gravy 2 boxes cornbread stuffing 1/4 cup of butter Have the turkey pre-shredded, put aside. Spread butter over the bottom layer and sides of the Dutch oven so nothing sticks. Pour in green beans and add carrots on top. Pour gravy over carrots and green beans. Have the cornbread ready according to instructions, and spread it over the mixture in the oven. Cover all the spaces with the cornbread. Add some butter for flavor on top. Cook on hot coals and add coals on top. Cook for about 25 minutes, until bubbly and brown. - courtesy of lovethebackcountry.com

Illustrations by Zoe Myers

FOLIAGE WATCH While predicting the best times to see fall foliage in the Blue Ridge Mountains isn’t an exact science, there’s a good bet you’ll see some color throughout October, depending on the elevation of the trees, with the third week of October as the prime time for a Blue Ridge color extravaganza. To avoid the crowds, try a weekday. If that doesn’t fit with your schedule (darn that work and school), be prepared for some traffic on the weekends. Here are a few suggestions from the experts who live there: First week of October: Color peaks at the higher elevations (above 5,000 feet), so head to Beech Mountain and Waterrock Knob. LOCATIONS

Great Smoky Mountains National Park (nps.gov) This park is both in North Carolina and Tennessee, but no matter which side you chose, you’ll be in for a treat. There are backcountry, “frontcountry” (better known as car and RV camping), group and horse campgrounds, so the options are plentiful. You can also take advantage of the Mount LeConte Lodge, which sits on the tallest mountain in the Eastern United States. There are several trails to the lodge (from 5 to 8 miles in length) and once you’re there, you can relax and kick up your feet as dinner and breakfast are provided (provisions are carried in by llamas, no less). Reservations are required and the lodge is extremely popular, so check with the park’s backcountry office for permits before going.

Second week of October: Color begins to pop down to 4,000 feet with many of the most popular destinations sharing in the vibrancy. Plan to visit Devil’s Courthouse, Smoky Mountains National Park and the town of Waynesville. Third week of October: Most of the Blue Ridge Parkway will be glowing at this point. Check out Pisgah National Forest, Brevard, Table Rock and Maggie Valley. Fourth week of October: Color starts to hit the lower levels of the area at elevations between 2,000-3,000 feet. Here’s your excuse to visit the Biltmore and Asheville. First week of November: The color begins to wane at the higher elevations but don’t worry. You can see some incredible colors near Chimney Rock and Lake Lure.

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TIPS WEATHER WATCH: OK, so you’ve made a reservation at your favorite camping spot but how much will you enjoy it if it’s raining and 40 degrees F outside? Take the hit on the reservation fee or see if the campground will allow you to reschedule for another time if the weather looks nasty. TARPS ARE YOUR BEST FRIEND: Tarps are a godsend during unexpected weather, so bring a few and tie them up between trees near your tent. You may be miserable because of the weather but at least you’ll be dry while eating that warm chili at the picnic table. HUNGRY ANIMALS ARE NOT YOUR FRIENDS:

It’s that time of year for animals that are looking for those last meals before hibernation. In other words, they can be more aggressive. If your car is nearby, store all food inside and lock the doors before going to sleep. Don’t bring a midnight snack into your tent. Also, change your outer layer of clothing after cooking and eating. If you’re the backcountry camper-type, well, you know what to do. WHY DO I FEEL LIGHTHEADED?:

You’re dehydrated. When it’s colder, it’s often drier, which means you may be more susceptible to dehydration. Counterintuitive, perhaps, because you’re not sweating, but the truth nonetheless. Bring extra water and keep drinking it.

LOCATIONS

Nantahala National Forest Nantahala, the Cherokee word meaning “land of the noon day sun,” is the largest national forest in North Carolina. There are numerous camping options, but we suggest trying Panthertown Valley, also called the Yosemite of the East, which offers 4,000-foot peaks, waterfalls and nearly 30 miles of trails.

Raven Rock State Park If canoeing is your thing, Raven Rock State Park may be the right fit. There are six campsites for canoers along the Cape Fear River Canoe Trail. Each site can accommodate six campers. There are several trails, including biking and horse trails to explore.

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1/2 cup brown sugar 1/2 teaspoon cinnamon 4 tablespoons butter

1. Slice apples into small chunks and place in the middle of a large piece of buttered double-layer aluminum foil. 2. In a bowl, combine red hot candies, brown sugar and cinnamon; mix together. 3. Cover apples with candy and sugar mixture, and add butter across the top. Wrap securely with foil and put on the fire for 10 minutes. - courtesy of 50campfires.com

32 | SAND& PINE MAGAZINE October/November 2018

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STEAMING SPICED CIDER 1 cup apple cider 2 or 3 whole cloves a dash of ground nutmeg 1 cinnamon stick 1 tablespoon brown sugar 2 tablespoons rum 1 or 2 red hot candies, optional In a small pan, boil your apple cider with the cloves, ground nutmeg and cinnamon stick, then let it simmer for 10 minutes or so. Remove the cloves and cinnamon stick, and pour the mixture into your cup. Add the rum and brown sugar, toss in the red hot candies (if you have them), and stir.

TIPS MENTAL YOGA: Know when to say when. If the trip is just not working out due to weather, animals or discomfort, drop some cash on a local motel. If you’re creeped out about the sheets at the $20-a-night lodge, use your sleeping bag. It’s kind of like camping then, right? WHY WON’T THIS CHICKEN COOK?!:

Cooking times are longer in colder temperatures. Just be patient. POLARIZED SHADES: They’ll enhance the kaleidoscope of colors around you. PACK A LUNCH: What better way to enjoy the foliage than relaxing within it over a nice lunch? FILL ’ER UP: Top off the tank in Asheville or before

you hit the parkway as gas stations are few and far between in the mountains. EARLY AND LATE: The softer light of early mornings and late afternoons will offer the most spectacular photo ops.

LOCATIONS

Cape Lookout National Seashore OK, this one might be best in the summer, but there is something about the ocean in the fall that is its own form of meditation. There are three cool aspects to this camping trip. One, you can pitch your tent anywhere along the beach and fall asleep to the sound of waves. Two, there are wild horses on Shackleford Banks, the southernmost barrier island of the seashore. It’s home to more than 100 wild horses. Try to keep your kids away from that! And three, if you don’t want to tent camp, there are rustic cabins available. Reservations are highly recommended.

Uwharrie National Forest Just a short drive away from us, the Uwharrie Mountains aren’t the tallest in the state, but with 51,000 acres of forest and an extensive trail system, it’s worth the visit. The Badin Lake Campground is yearround and has 34 campsites that include picnic tables, grills and fire rings.

34 | SAND& PINE MAGAZINE October/November 2018

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At the

Table

At the Table, October/November

36 | SAND& PINE MAGAZINE October/November 2018

RABBIT By KAREN CAULFIELD, MooreEats.com

hen our kids were young, the whole family went to France for four months. We went to a rural area in the south of France, mostly vineyards and olives, but there were also goats, chickens and sheep. One day, as we were enjoying the sights and sounds of an outdoor market, we came across a truck with the skinned bodies of chickens, ducks and rabbits hanging from itâ&#x20AC;&#x201D;heads and feet included. That was probably the first time I thought about rabbits as meat. When I got back home, I found I could actually buy frozen rabbit in the grocery store, and so I set about looking for a recipe to cook it. Recently, as I was talking with people about what they do with rabbit, I spoke with Linda Cagle at the Pik N Pig. Linda remembers when she was growing up with her grandparents and extended family, she and her cousins would go out collecting rabbits caught in rabbit boxes. They would bring them back to her uncle, who would skin them. Her grandmother would cut them up like a chicken and boil them until tender, then dredge them in flour and fry them in lard.

www.SandandPineMag.com | 37

Rabbit can be substituted for chicken in most recipes, such as roasted rabbit with vegetables and dried apricot.

"What is a country without rabbits and partridges? They are among the most simple and indigenous animal products; ancient and venerable families known to antiquity as to modern times; of the very hue and substance of Nature, nearest allied to leaves and to the ground." - Henry

David Thoreau

This was the only meat they had at times, and it turns out to be a story that resonates with a lot of people growing up in the ’40s and ’50s. During World War II, eating rabbit was promoted as an act of patriotism similar to growing a victory garden. My 1984 edition of Joy of Cooking has several rabbit recipes, along with squirrel and opossum. American farmed rabbit is mostly white meat, and is very lean and low in cholesterol. It has a mild flavor (like chicken) and has versatility in preparation. (Wild rabbit, of course, will have a stronger flavor and be tougher than the farmed meat.) Advocates point out that raising rabbits for meat is more environmentally friendly than beef, with no hormones and fewer antibiotics used. Opponents protest conditions that are like those of large chicken farms. The rest of the world still considers rabbit as a popular option in their diet. Western Europeans eat rabbit sausage and slow-cooked stews; Moroccans eat rabbit in a tagine with raisins and almonds; some Chinese eat the head in a spicy Sichuan dish, as well as barbecued rabbit. When is the last time you tried rabbit?

38 | SAND& PINE MAGAZINE October/November 2018

Rabbit Stew Serves: 4

Prep: 1 hour

Cook time: 5 hours

Here’s Mary DeMare's great beginner recipe, which provides an easy way to cook rabbit and make it taste divine. Little skill required, but you’re sure to impress yourself and your friends or family. Since there is very little fat on our rabbits, you have to add it. Bacon fat adds a great flavor, and you can also include actual bacon in the stew if you like.

Ingredients 2 tablespoons bacon fat 1 rabbit, deboned (saving the backbone) and cut into pieces A few cups of your favorite veggies of the season, chopped into large-sized pieces. For winter, try Brussels sprouts, potatoes, cabbage. 5 cloves garlic, minced 1/2 large onion, cut into wedges 1 rabbit backbone Herbs of your choice (parsley, bay leaves, thyme, chervil are good)

Instructions 1. In a small pan, place the neckbone, and a few cups of water. Bring to a boil and simmer for half an hour to make a bone broth. 2. Meanwhile, sauté the onion in the bacon fat. After the onion starts to turn clear, add the garlic and the rabbit pieces. Sauté meat until browned. 3. Put the browned pieces of meat, garlic, onion and all the best veggies of the season in a crock pot on a low setting with the bone broth, and let it go for hours and hours. Chef: Mary DeMare, Fatty Owl Farm, Pittsboro, N.C.

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Beer Matters

BY JASON DICKINSON, CERTIFIED CICERONE®

Oktoberfest-ology

hy is the most widely recognized beer festival held mostly in September, if it’s named after the month of October? The short answer: It’s more comfortable to party inside a tent in Bavaria, Germany, in September than October. Well if that is the case, why didn’t they just name it Septemberfest? Like anything in life, things slowly morph over time. While here in the U.S. we tend to celebrate this great tradition in the month of October, the history of Oktoberfest is marked by several major changes throughout the years. Origin and Evolution of a Festival Most American beer festivals are not tied to a specific, notable historical event. Oktoberfest is different. The original Oktoberfest was the first wedding anniversary for the Bavarian Crown Prince Ludwig and Princess Therese in 1810. It was a two-day party held on Oct. 13-14, hence Oktoberfest. The party was such a good time that Bavarians decided to celebrate the Crown Prince’s second anniversary and every anniversary since. The first celebration had a horse race in a large field called Theresienwiese, named after the Crown Princess. It was there that local innkeepers set up tents to serve food and beer. In the following years,

40 | SAND& PINE MAGAZINE October/November 2018

they ditched the horse race and used Theresienwiese as a fairground, adorned with large tents and a raucous crowd. It wasn’t until the 1870s that Oktoberfest officially moved to the last two weeks of September to take advantage of the warmer weather. You can count on the official Oktoberfest to start on the second to last weekend in September and end on the first weekend in October. The Rise of Oktoberfest Bier There is a common myth that Oktoberfest has always served the same style of beer since its inception. Rather, there are four distinct periods where different beer styles rose to popularity. The first Oktoberfest beer was the iconic Munich dunkel. This was deep copper to dark brown colored, maltforward beer, hovering around the 4.5-5.5 percent alcohol by volume (ABV) range. This dark lager was the only beer style brewed in Bavaria at that time, because modern advancements in brewing technology were not available to brew lighter colored beer. The Munich dunkel reigned supreme from 1810 to 1872. Planning a beer festival is hard, however, because organizers need to guess how many people will attend and

how much beer to bring. In 1872, the Spaten tent ran out of their traditional Munich dunkel and they needed to get beer fast to keep the festival going or risk losing customers to other tents. So out of necessity, the Spaten Brewery sold their dunkel bock instead. The word “bock” denotes a stronger beer, and this one was believed to be around 8 percent ABV. Since the Spaten tent was serving a much stronger beer, you can imagine the other tent owners and patrons noticing a much more vibrant party adjacent to them. The following year the other tents, not wanting to be outdone, started to serve bock-strength beer. These stronger beers were popular from 1872 to the start of World War I. Sometime after World War II, the marzen style became the dominant beer served until the 1990s. A marzen is an amber colored beer that has a toasty/ bready malt flavor and at the time of its creation, was considered a stronger beer. The beer gets its name from the month it is brewed—March. This was typically the last beer brewed during the brewing season and was stored in caves throughout the summer months. Because it was the last beer to be brewed in the brewing season, it received the remainder of the brewing ingredients and thus became a stronger beer. Today, marzens are generally between 5.8-6.3 percent ABV. The popularity of the marzen served during Oktoberfest waned in the 1990s and a new beer took center stage. This beer was aptly named “festbier” and the style was first created by the Paulaner brewery in the 1970s. Paulaner believed the marzen was too filling and wanted to give patrons a lighter, more drinkable Oktoberfest beer. A festbier is basically a lighter colored marzen with identical ABV, which retains a toasty/bready character. 'Smokey, this isn't 'Nam. This is Oktoberfest. There are rules.' I want to leave you with a professional beer drinker’s take on how to properly enjoy Oktoberfest. Don’t view Oktoberfest as a beer festival but rather a festival that serves a beer. The point of Oktoberfest is to spend time with family and friends and enjoy each other’s company, while having a beer and some traditional German food. Do not bring an American craft beer festival mindset to Oktoberfest. You are missing the point if you order a flight of Oktoberfest tasters and compare them to each other. Put your untappd app away, order up a 1-liter mug of an Oktoberfest beer, and enjoy the company of people you care about. Prost!

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HUmans of Moore County Friday morning, we put the chainsaw in the bag, with a bail out bag and the fishing poles and the overnight kit, and we just kind of went to go ensure that our friends within Moore County were taken care of. So, people we work with, people we golf with. We just drove around seeing how the community was.

What tips would you give someone who's never been in a hurricane? Make sure you're with an adult and that if you have a black out, make sure you have a flashlight. About five would be good. One for each person. What about hurricane snacks? Potato chips! 42 | SAND& PINE MAGAZINE October/November 2018

We all pull together. Our neighbors came right over here. We had a little confab right here about what we were going to do if such and such happened. Did they need anything, did I need anything. You know, when we first moved here, there was a gentleman named Dr. Waterman who lived across the street. He was the old man in the neighborhood. Old Dr. Waterman, we used to always go over to him and make sure he was OK, especially in bad weather. And thatâ&#x20AC;&#x2122;s what I felt like. All these young people have moved in around us. I guess Iâ&#x20AC;&#x2122;ve turned into Dr. Waterman.

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Parks & Rec(ollections)

BLACKBEARD ECONOMICS BY ANTHONY PARKS

“I remember my first beer.” This classic jab is

applicable whenever anyone who is in a bar or even the same room as a beer makes a mistake, says something idiotic or stumbles when getting up from the table. In truth, the presence of alcohol isn’t even necessary. The next time Uncle Dave drifts off to sleep on the couch during the game with a half-eaten hot pocket on his chest, say “Aaaww, I remember my first beer.” Maybe someone has a bad case of hiccups or can’t stop laughing and the moment needs only to be topped off with a crowd-pleasing “That’s cute, I remember my first beer.” The uses are endless, just have fun with it. The most humorous things in life are those that are funny because they are relatable and true and most people have been on one side or the other of a first beer story. I actually do remember my first beer quite well. It was at the Pinehurst Country Club. It was a can of Miller High Life. I was seven years old.

result of a dare from one of my dad’s tennis buddies. They were done with their match so I asked my dad if I could get a Coke from the machine at the pro shop. I brought the cold red cylinder of childhood joy back to where the guys were sitting and laughing. As I popped open my soda, one of my dad’s friends presented me with a challenge. He asked me to read the side of his beer can out loud, so I did. “Water, Hops, Barley and Corn.” Then he said to read the side of the Coke can and as I struggled to pronounce the chemicals that made my nectar so sweet, they all got a good chuckle, which was extra painful coming from a group of grown men wearing 1980s short tennis shorts and headbands. So, I accepted his dare to take a sip of this “all-natural” beverage with its readable ingredients and, as I’m sure my dad predicted, the result was my swearing that I would never subject my tongue to that foul liquid again. I finished my Coke in silence.

Relax. It was just a sip of beer and even though Miller High Life is the self-proclaimed “Champagne of Beers,” it was pure nastiness or “totally groady” to fit our timeline here. My first kiss with a beer can was the

Flash forward a respectable amount of years and I had changed my tune a bit. Not only did I come to appreciate the taste of beer but I sought out really good beers. This was back when microbreweries were on the

44 | SAND& PINE MAGAZINE October/November 2018

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rise, albeit mostly in the West, and it was tough to find a place that had what is so commonly found nowadays: a good beer selection. I was lucky enough to find such a place in Spring Garden Bar and Grill. They were a local brewery and restaurant group that brewed three great offerings, my favorite of which was the Blackbeard Bock. It was dark and delicious. What I didn’t know at the time was that this beer would change my life. My older sister and I were both in Greensboro at the time. She had just finished at UNC-G, where I was studying business. Knowing that I liked the Blackbeard, my sister’s fiancé gave me a “hand me down,” in the form of a very large, glass Spring Garden mug. He told me about Monday mug night where the giant mug would be filled for just $2. And so it began. Every Monday night I had a three-hour-long Economics class in the Bryan Building, which is located right across the street from the pub. The class would end around 8:30 p.m. and I would reach down and pick up my mug from the floor beside my chair and head across the road for my meeting with Blackbeard. Over time, more and more of my friends would join and one even got a job bartending there, which meant mug night often became any night we wanted. We were young and having fun, and I swore I would never drink another domestic watery beer again. But, like a sputtering keg on its last breath, it was suddenly all over. The owners of the brewery decided to sell off their restaurant and just focus on brewing beer. In a phone call, the staff was told to close down at 9 p.m., forever. For a few weeks, it was, of course, sad. We went to The Corner Bar, College Hill and Wahoos, but it wasn’t the same and they sold beer in plastic cups and had Natural Light posters on the wall. Don’t get me wrong, we had no problem making the most of it and I’m pretty sure they named the pool table after us at Wahoos, but we had made the other place into “our place” and it was gone. There was no Facebook page to follow back then, so the news took a while to get out but there was talk about the new owners of the property planning to open a microbrew pub. I stopped by just about every day to peek in the window while the new owners were remodeling, and once when the door were propped open during painting, I went in and met the owners. They were young, just 27 years old, and they were full of excitement about their venture. It would be called Old Town Draught House and they planned on serving 46 | SAND& PINE MAGAZINE October/November 2018

only small brewery beers. There would be 16 taps and no bottled beer at all. I promptly asked for a job behind the bar but my lack of experience landed me a kitchen spot instead. I had no kitchen experience either but they seemed to like me and put me on anyway. Like many new restaurants, after a few months, most of the original hires were gone, but I was still around so I got promoted. Their concept was very well received and people filled the stools nightly. And after cleaning the grill and hauling the trash, there were always cold pints waiting for us. After just a year, we opened a second location and then a third and the owners had plans to push forward to open a large brewery. As their last remaining original hire, I would have certainly loved to continue becoming more involved with brewing, sales and marketing, but home was calling a lot more loudly than that. I was now 27, just as they had been when they made the jump into having something of their own. They were great bosses and I modeled my idea of success by how far they took their crazy idea about selling only good beer. Our college friends had a reunion of sorts in Greensboro this summer. People came from as far as Colorado and most brought samples of the local beers from wherever they called home nowadays. Of course, we made our way up to Old Town where we had spent so much time together almost 20 years ago. Everyone was talking about families and career ups and downs and I realized how things could have been so very different for me. Had I not tasted cheap beer at such a young age, would I have liked it more later in life? If my brother-in-law hadn’t given me that Spring Garden mug, would I have gotten the restaurant job that brought me to where I am today? Life is full of those little moments that can quietly change your course. Think about that next time you take a sip of a good local beer. I recommend The Prioress from Southern Pines Brewing Company.

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www.SandandPineMag.com | 47

DIY

48 | SAND& PINE MAGAZINE October/November 2018

A Ghoulish

Yard Creation BY PATTI RANCK, OWNER, INDIGO EARTH EVENTS

Specter: Ghost, phantom apparition, spirit, wraith, presence, spook; a source of terror or dread

ad the Griswolds known about these spooky creatures, there just may have been a National Lampoon’s Halloween Edition. Aside from costume shenanigans, the decorating may be one of the most fun things about Halloween. I mean, you can eat candy any day, and renovate and redecorate your fixer upper any day, but how often do you get to transform your place into a haunted mansion with a resident ghost? Only once a year, my friends, so don’t miss the opportunity. Let’s start with the iconic ghostly figure to welcome the trick or treaters. Muahahaha!

www.SandandPineMag.com | 49

THE STUFF •

Roll Plastic Cling Wrap—just the regular stuff from your kitchen is fine

•

4-6 rolls of clear packing tape

•

Scissors—preferably with rounded tips

•

A plastic foam (like Styrofoam) mannequin/ dummy head—you can buy at your local craft store, Walmart or a beauty supply store. It shouldn’t cost much more than $5-6.

•

Cheesecloth or clear plastic trash bag for a spooky veil effect

•

Clear fishing line or needle and thread for hanging

•

Long rectangular piece of foam—you can get this the from craft store or Walmart (approximately 1inch thickness), or even use a towel if you have no foam. Since the point of these DIYs, aside from being fun, is that they should not break the bank, feel free to improvise. This will be used to create a form for the torso and base.

•

A fairly thick stick, dowel, or (in my case) a branch

•

A large box or heavy cardboard—this will create the body structure. You could use a person for the body (ONLY the body to avoid hazardous suffocation! Yikes!) But … most of my family runs away when I ask if they want to help me with a DIY project.

THE DOING 1. We’ll start with the plastic foam head. First, wrap the entire thing in

plastic wrap. (Not too tightly, as you’ll want to be able to retain some of the facial features.) Leave a couple inches extending beyond the end of the neck because you will need this extra length when it’s time to attach the neck to the body.

2. Start wrapping tape over the plastic wrap layer and create the ghost’s

face. It seems like this should be a breeze—just one continuous piece of tape around several times and done, right? But … no. You will actually need to work the tape a bit, pinching it in here, snipping it there, overlapping and molding it into the indentations of the eye sockets and over the nose area. It should have at least a vague indication of a face. You will want at least 3 layers of tape for stability once it is removed from the form. Tip #1 – Working with smaller pieces of tape will help make the task a bit easier. And work in some semblance of order so you can keep track of how many layers you have completed in which area. It can get tricky when working with completely clear media like tape and cling wrap.

3. Making the torso. I used a narrow, long box I already happened to have, but you could also use any large box or

cardboard, cut to the desired size and duct tape together to make your own form. Just remember to make it a little smaller (narrower) than you think you’ll need, in order to allow room for the foam (or towel) that will be wrapped around the top portion to form the “shoulders” of your torso form. Tip #2 – You will need some padding around the top in order to give your ghost a more believable looking set of shoulders, which are rounded. It will also give it more thickness at the top and a slight narrowing toward the bottom to look a bit more like a human figure. Start by taping vertically up and around the “torso.” After you have covered every inch of the form this way, then tape horizontally all the way around, again, covering every inch of the form. Repeat the process twice.

50 | SAND& PINE MAGAZINE October/November 2018

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4. Making a hand and arm is

completely optional, but if you do, it is infinitely easier to do with an assistant. The first (most important) thing to do is wrap a stick or dowel along the side of your arm with the plastic wrap. This is for your safety. When it is time for you to cut the wrapped and taped layer off your arm, you will have space for the scissors to be inserted without the risk of cutting your skin. OK, that said, you can continue wrapping your wrist, hand and fingers in plastic wrap. NOT TIGHTLY. Do not cut off your circulation. The fingers are quite tricky and it may even be better to use scotch tape. As long as you keep your goals realistic, you can create a fair resemblance to a hand. It will never look perfect, but as much as possible try to work the finger tips as rounded as you can. I believe even Frankenstein doesn’t have square fingers.

5. Now the delicate part. Insert the

scissors under the wrap alongside the stick/dowel and very carefully cut a slit long enough that you can slide your hand out without collapsing the form itself. Gently tape the slit closed. Since I was working one-handed, I found it easier to make the hand and arm separately. But do what works for you.

6. Assemble the body parts. Cut a

hole for the neck before you remove the torso from its form to avoid crushing it in the process. Measure the neck of your plastic foam wig head before cutting. The worst is to accidentally cut too big of a hole. It is better to err on the side of too small, and then you can take a little extra off if need be. But it is really a pain to have to add some tape back to close a large hole. Now cut a long slit up the back to allow you to carefully remove the torso from the form. Tape the slit closed. 52 | SAND& PINE MAGAZINE October/November 2018

7. Do the same process on the

head form. Cut a slit and carefully remove. Tape the opening closed. At this point you can poke 2 tiny holes about 3 inches apart at the very top of the skull to insert the fishing line or thread to hang the ghost. This will form a triangle shape with the line ... insert down through the first hole and up through the second hole and tie to secure. Reach into the form and tape the line to the inside of the skull. Now along the bottom opening of the ghost neck, cut vertical slits all the way around, approximately 6-8. The neck can be inserted into the hole at the top of the torso and taped from the inside of the torso creating a stronger hold when it comes time to hang the ghost. You can attach the arm by taping directly to the side of the torso.

8. Cut a large jagged trapezoid

shape from the cheesecloth to use as the cape. You want it to look tattered for a spookier effect. Tape it around the neck/shoulders area, gathering as needed to fit. Drape and tape a second smaller piece over the head, creating a hood effect.

9. Cut long pieces of plastic wrap, all

different lengths. Scrunch and twist and tape along the bottom of the torso all around it, making it appear as if the torso was ripped from the rest of the body.

10. Find a place to hang that will

have some light source glowing from behind it if possible. It just ups the eerie factor. Now that you have one ghost to add to your Halloween display, you probably can’t resist making an army of them! The more the merrier! I don’t know … can ghosts be merry? At any rate, do it up big … this is one of those holidays that calls for excessive decorating! Have a fun and safe Halloween!

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WEATHER WORDS

Puzzles 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. EASY

Across 1. Cause of scratching 5. Operations (collaq) 8. Nestling 12. Aboriginal rite 13. Talent 14. Exclude 15. As previously given 16. Wayside 18. Soil 19. To object 20. Soak flax 21. Decorated cake 23. Grandmother 25. Sacrificial bench 27. Congenital displacement of an organ 31. Stead 32. Exclamation of wonder 33. Daring 34. Hawkers 36. Informs 37. Minteral spring 38. Mast 39. Be indebted 42. Applause 44. Jamaican popular music 47. Cabbage salad 49. Inflammation (suffix)

50. Story 51. First woman 52. Humid 53. Captial of Yemen 54. Morose 55. Work units Down 1. Sacred Egyptian bird 2 Bustle or fuss (collaq) 3. Believed 4. Overact 5. Rowed 6. School dance 7. Resolute 8. Greek goddess of the dawn 9. Primordial giant in Norse myth 10. Assistant 11. Printerâ&#x20AC;&#x2122;s mark, keep 17. Minor oath 19. The (German) 22. Hood-like membranes 24. Prize named after inventor of dynamite 25. Peak 26. Falsehood 27. Greek goddess of the

dawn 28. Polaris 29. Sick 30. Commercials 32. Prophets 35. Primates 36. Young child 38. Scraped ground with feet 39. Prefix, eight 40. Blue dye plant 41. Australian supermodel 43. Molten rock 45. Monarch 46. Questions 48. Even (poet.) 49. Carp-like fish

CAMPFIRE ENTERTAINMENT 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. Legume 3. Book leaf 5. Stares 6. My, French (plural) 7. Garment edges 8. Methylated spirits 9. Colour 10. River in central

Europe 11. Cowboy exhibition 12. However 13. Baths 14. Explode 15. Large body of water 16. The Orient 17. W.A. eucalyptus

Down 2. Spook 4. Narrative

54 | SAND& PINE MAGAZINE October/November 2018

Puzzle answers found on SandandPineMag.com

ICIOU

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Last Word Salary noun / |'sal( )rē| e

MEANING: a fixed regular payment, typically paid on a monthly or biweekly basis but often expressed as an annual sum, made by an employer to an employee, especially a professional or white-collar worker. There was a time that the shaker of salt in your cupboard was used for much more than seasoning your chicken. In fact, in some civilizations, salt would have been your weekly payment for work. The word salary is derived from the Latin word salarius, which means “of salt.” Salt, in ancient Roman times, was a highly valuable and scarce commodity. It was a status symbol of wealth and prosperity, and it allowed the Roman armies and explorers to travel great distances by preserving food during their travels. In many ancient societies, roads and cities were built because of the salt trade. In fact, salt is at the heart of every civilization. As noted in a TIME Magazine article from 1982, “The history of the world according to salt is simple: animals wore paths to salt licks; men followed; trails became roads, and settlements grew beside them. When the human menu shifted from saltrich game to cereals, more salt was needed to supplement the diet. But the underground deposits were beyond reach, and the salt sprinkled over the surface was insufficient. Scarcity kept the mineral precious. As civilization spread, salt became one of the world’s principal trading commodities.” Today, salt has thousands of uses, from water conditioning to deicing roads to making paper and plastic. So how did we come to the word salary? Roman soldiers who excelled in battle were often given bonuses to purchase salt, and this payment was called a salarium. Later, salarius became the term used to pay soldiers their regular wages. A soldier’s salary was cut if he was “not worth his salt,” and that same term was used by the Greeks and Romans in their slave trades to determine the price of the slaves. On a side note, the word salad also derives from the Latin for salt. Romans liked to put salt on their leafy vegetables.

56 | SAND& PINE MAGAZINE October/November 2018

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