April/May 2019
Libation Lore Drinking Stories
Stuffed
The Art of Taxidermy
Joy
A Photo Essay
Plus
DIY Kokedama
Spring is in the Air! Jessica Rowan
Broker
Nikki Bowman
910.585.5438
Broker/Owner
910.528.4902
760 B NW Broad Street • Southern Pines
realtyworldofmoore.com
Just living is not enough one must have
sunshine, freedom, flowers. -Hans Christian Andersen
120 West Main Street, Aberdeen, NC 28315 | 910.944.1071 | www.JackHadden.com www.SandandPineMag.com | 1
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contents 20
12 Stuffed
SAND & PINE
Bears loom in the shadows. Deer stare motionless. A swan spreads its wings in flight. Nope. You’re not in the wilderness, it’s just Ryan Garrison’s workshop.
22
Garden Variety
What could make your perfect backyard even better? A water garden, of course. Take your green thumb skills to the next level and awe your friends and family.
Pub People Greg Girard, Amanda Jakl
Joy
How do we show joy? Is it in a smile, a look? Is it within nature or with those you love? We asked local photographers to send in their idea of joy.
April/May 2019
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 Karen Caulfield, Darcy Connor, Jason Dickinson, Brittany Hampton, Tonya Hart, Robert Nason, Patti Ranck Our Girl Friday Iris Voelker iris@sandandpinemag.com Visual Alchemists Steven Jordan, Tim Myers, Joe DeLeon Free Labor (intern) Louis Watson
4 | SAND& PINE MAGAZINE April/May 2019
On the Cover Beware of the Long Island Iced Tea!
re LibationStoLo ries Drinking
Stuffed
y The Art of Taxiderm
Joy
A Photo Essay
Plus
DIY Kokedama
P.O. Box 892 Southern Pines, NC 28388 Tel. 910.315.0467 info@sandandpinemag.com www.sandandpinemag.com facebook: SandandPineMag
SP
© Copyright 2019. 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 Beer Matters 42 Humans of Moore 44 Music 46
30 Libation Lore
Have you seen Tom Collins? No? You better find him. He’s been saying terrible things about you. Check the bars and ask the bartender, they’ll know where he is.
DIY 48
38
Puzzle 54
At the Table
Last Word 56
Arugula makes us want to yell “Ricola” from an alpine peak. It’s pretty good in a salad or in a pesto too. Go ahead, try it: “A-ruuu-gu-la!”
editor note by Greg Girard
How would you define joy? Is joy a
feeling or a state of being? And when you’re feeling joy, how do you express it? Jack Wellman, a Christian pastor, wrote, “Joy isn’t happiness, which is based upon happenings or whether things are going well or not. No, joy remains even amidst the suffering. Joy is not happiness. Joy is an emotion that’s acquired by the anticipation, acquisition or even the expectation of something great or wonderful.” Douglas Abrams wrote a book called The Book of Joy: Lasting Happiness in a Changing World, which covered several meetings between the Dalai Lama and Archbishop Desmond Tutu. From their fascinating discussions, they outlined eight pillars of joy that fall under two categories: mind (perspective, humility, humor and acceptance) and heart (forgiveness, gratitude, compassion, generosity). “We create most of our suffering, so it should be logical that we also have the ability to create more joy,” said the Dalai Lama. “It simply depends on the attitudes,
the perspectives, and the reactions we bring to situations and to our relationships with other people. When it comes to personal happiness there is a lot that we as individuals can do.” And Tutu added, “Discovering more joy does not save us from the inevitability of hardship and heartbreak. In fact, we may cry more easily, but we will laugh more easily too. Perhaps we are just more alive. Yet as we discover more joy, we can face suffering in a way that ennobles rather than embitters. We have hardship without becoming hard. We have heartbreaks without being broken.” Think about those eight pillars for a moment. What a wonderful group of words they are. And how do we express them? With words, with an action, with a look? There are so many ways, as we quickly discovered when we asked local photographers to send in their definitions of joy. What would our world be like if all of us lived according to those eight pillars? We offer you a glimpse in our photo essay, but if I had to answer that question, it’s clear to me. The world would be a joyful place. www.SandandPineMag.com | 5
Quicksand Peanuts 1.9M — The amount in tons of peanuts produced
annually in the United States. This, however, puts the U.S. only third in global peanut production, with China and India taking up an even larger share of global production. The average American consumes more than six pounds of peanuts every year.
25–50 — The average range of peanut yields per
plant. Harvesting these peanuts isn’t easy. Farmers must wait for ideal soil conditions before digging up the plants. Once dug up, its takes peanuts two or more days to dry before they can be collected.
14 — The age of Antonio Gentile, in 1915, when his Mr. Peanut mascot design won a contest hosted by Planter’s Peanuts. An award of $5 was given to Antonio initially, but the founder of Planters ended up financing Gentile through college and medical school.
800M — The dollar amount that Americans spend on peanut butter each year. With all that money comes high expectations—products labelled “peanut butter” must consist of at least 90 percent peanuts.
540 — The number of peanuts it takes to fill a
12-ounce jar of peanut butter. And, yes, there is a word for those that fear getting peanut butter stuck to the roof of their mouths: arachibutyrophobia.
124 — The distance in feet, plus an additional four inches, for the Guinness World Record throw of a peanut.
6 | SAND& PINE MAGAZINE April/May 2019
17,897 — The number of Peanuts comic strips
published by Charles M. Schulz. Not only was the comic strip among the most influential of all time in its fivedecade run, the series is said to be the longest story ever told by a single person. Peanuts was originally titled “Li’l Folks” when it was only published locally in Minnesota. When the comic was picked up for syndication, the syndicate renamed it “Peanuts” after the peanut gallery in “The Howdy Doody Show” to avoid confusion and potential copyright infringement from two existing comic strips of the time, “Little Folks” and “ Li’l Abner.” Schulz never liked the name. He wanted it called “Good Old Charlie Brown.” We have to agree with Schulz on that one.
LOOK, LEARN & LISTEN
OUTER SANDBOX
Jeremy Jahns For the seasoned moviegoer, it’s never easy to figure out what to see next. Movie review sites like Rotten Tomatoes or Metacritic are often filled with an overwhelming amount of reviews and blather. Fear not, however, as Jeremy Jahns, a Youtube movie critic, is here to help. His five-minute video reviews are informative and entertaining, and give all the spoiler-free insight you could possibly need to make a decision on your next movie night.
OPENS APRIL 4
and other tech marvels
Treehugger In the midst of us basically destroying our world, Treehugger.com is a great blog for both those of us who are already doing our part to save the earth and those of us who want to do more for the environment. Treehugger is all about green design, renewable energy, green technology and more.
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.
Wheels Through Time Transportation Museum Maggie Valley wheelsthroughtime.com WHY: Badass motorcycles through history. Nuff said? APRIL 14–21
2019 World Irish Dance Championships Greensboro clrg.ie WHY: This is only the third time the championships have been held in the United States. Slip, jig and hornpipe your way to Greensboro to see the best Irish dancers in on the planet. MAY 10–12
The Rewatchables We all have those movies we’ve watched a billion times (Goonies and Bourne Identity come to mind). The Rewatchables podcast brings together a group of journalists to discuss why some movies can just be watched again and again. Suggestion: Skip the first season and start right with the second, and you’ll see why we love this binge-worthy podcast. Heck, it may make you go back and rewatch films that have been off your radar far too long.
QUOTABLES
Epicenter Festival Rockingham epicenterfestival.com WHY: Three days to see the most talented names in hard rock today. GenXers will see some of the biggest bands of their high school and college years. Foo Fighters, Tool, Korn, Evanescence, Bush, 311, Live and many more. Go relive your glory days!
Don’t worry about the world coming to an end today. It is already tomorrow in Australia. - Charles Schulz
I only went out for a walk, and finally concluded to stay out
The best way to find out if
till sundown, for going out, I
you can trust somebody is
found, was really going in.
to trust them.
- John Muir
- Ernest Hemingway www.SandandPineMag.com | 7
TO
YOUR
Health !
Quicksand
Pour som e sug ar on m e ... just n ot too m uc h !
By Brittany Hampton, owner of Stroller Strong Moms
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 whole fruit you’re also getting fiber, anti-oxidants 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, bread-crumbs, 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 immune system 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 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!
Sandhills Farm to Table Celebrates 10 Years!
Spring is an exciting season for eating locally, with delights like asparagus, strawberries, greens and scallions. Now is the perfect time to join the Sandhills Farm to Table Cooperative, celebrating their 10th year of operations. Sandhills Farm to Table Cooperative has made several recent updates, including an upgraded software system and new website. The co-op engages a collective of local farmers to curate fresh and seasonal boxes with information on how to store and prepare the items in each box. There are several pick up locations in the community, many offering additional perks, like 20 percent off your purchases at the Pine Scone Café on the day of your pick up. In addition, the co-op has teamed up with Moore Home Services to offer home delivery this year! Visit sandhillsfarm2table.com and join the eat local movement!
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APRIL 23 ROCK 'N ROLL RUN
MAY 11 CARA RIDE FOR THEIR LIVES
MAY 18 PINEHURST INTERNATIONAL
Southern Pines 10K, 5K, kids’ fun run
Sanford 100K, 50K, 45M, 10M bike
Pinehurst Marina Triathlon
runsignup.com 8 | SAND& PINE MAGAZINE April/May 2019
cara-nc.org/ride
runsignup.com
&
We are the Home Team
We Know Moore County Food Too!!
Find our food blog at mooreeats.com and our “At the Table” column in Sand & Pine Magazine
Mark & Karen Caulfield Phone: 910.684.3339 TheHomeTeamNC@homescba.com WeKnowMooreNC.com
Team Phone: 910.684.3339
Just a few of the homes recently sold with The Home Team
HOM E NC TheHomeTeamNC@homescba.com
We Know MOORE
www.SandandPineMag.com | 9
Good Reads by Darcy Connor
Picture Book Tops & Bottoms Written & Illustrated by Janet Stevens
If the adorable cover of this book doesn’t grab your attention, the trickster tale within certainly will. A clever hare has an offer for the lazy bear: The hare proposes to work on the bear’s land and plant the season’s crops. In exchange, the bear will split the crops with the hare, and the hare will even let the bear choose “tops or bottoms.” The bear chooses tops and so the hare plants root crops. Enraged, the bear chooses bottoms for the next crop and the hare plants corn. But what happens next? You’ll have to read the story to find out! Preschool/Toddler The Very Hungry Caterpillar Written & Illustrated by Eric Carle
“In the light of the moon a little egg lay on a leaf.” Thus starts one of the classic picture books of the last century. Celebrating its 50th anniversary, The Very Hungry Caterpillar remains a must for any children’s nursery. It has been translated into 20 languages, and more than 12 million copies haven been sold. Featuring Eric Carle’s iconic illustrations made from hand-painted tissue paper, The Very Hungry Caterpillar follows a caterpillar growing from an egg to a cocoon to a butterfly, while teaching the days of the week, nutrition and counting along the way. Carle has written and illustrated dozens of wonderful books since, but The Very Hungry Caterpillar will always endure.
10 | SAND& PINE MAGAZINE April/May 2019
Elementary School The Real McCoys Written by Matthew Swanson Illustrated by Robbi Behr
Meet Moxie McCoy, the world’s greatest fourth grade detective. Moxie has … well, a lot of moxie, and she needs all of it to find out who stole the school’s mascot, as well as find a new crime-fighting partner and survive several trips to the principal’s office. And don’t forget Milton, Moxie’s younger brother, who has some crime-fighting skills of his own. If you’re left wanting more after The Real McCoys, check out the sequel Two’s A Crowd for more Moxie adventures.
Adult Floret Farm’s Cut Flower Garden: Grow, Harvest, and Arrange Stunning Seasonal Blooms By Erin Benzakein
Middle School The Boy, the Boat, and the Beast By Samantha M. Clark
Time to creep out some middle schoolers. A boy washes up on an uninhabited beach. He doesn’t know where he is or how he got there, but he sees a light past the trees and decides to find its source. Exploring a deep range of childhood emotions, from fear and anxiety to courage and love, the boy’s eerie adventure is a true struggle for survival.
A perfect book for a perfect time of year. Prepare to be inspired as you flip through pages of gorgeous flowers and gardens from all four seasons. The author, Erin Benzakien, is a florist-farmer from Washington state, and her two-acre farm supplies hundreds of thousands of flowers each year. The book was inspired by the workshops Benzakien hosts on the farm that focus on seasonal flower production and natural floral design. In between the photos, she offers stepby-step instructions on “how to cultivate your own flowers in any size space.” So as you watch the deer eat all variety of flowers and plants that they’re technically not supposed to eat in your own yard (it’s getting personal), you can at least look at the stunning pictures from Floret Farm to make you feel a little better.
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Ryan Garrison, of Garrison Taxidermy in Southern Pines, stands with a completed black bear.
12 | SAND& PINE MAGAZINE April/May 2019
The smell hit me first, but not the aroma I expected (or secretly hoped for). PineSol—the original kind my mom used when growing up. No hint of blood or fur or the other gamey odors that typically waft into the atmosphere from a dead carcass. I grew up on a farm and I had a science-teacher mother who believed hands-on dissection was one—if not the best—way to learn. I was ready, but the entire scene was nothing like the mad scientist lair I expected. Instead, it smelled, well, clean, and it was bright, like the laboratory of a nature museum.
p h y b y AbyMAA N D AJ J A K L ] [ ByS Et o r y aCn d P h o t o g raPhotography LLEN
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I mention this to Ryan Garrison, owner of Garrison Taxidermy in Southern Pines, and he points to the sink filled with the PineSol/ water mix. His workshop is the garage connected to his house, so keeping the smells to a minimum is essential for a happy domestic life. It could also be because he’s working on bears—some rugs, some full specimens—whose bodies have already been processed and are at the stage where they’re either being stretched over a foam center or their heads need to be finished for a rug. None of that is overly fetid. Fair enough. Looking around the workshop, there are two upright freezers and three chest freezers along one wall, each covered with a list of names written in dry erase marker to help Garrison keep track of all the deer, ducks, turkeys, bears and other animals waiting for his expertise. He has a bird freezer, a mammal freezer and a catchall freezer for those projects that might not fit into either category. And his taxidermy awards line the walls flanking both sides of the freezers. There’s not much room left for more. Everything has a place; the 6-foot molded bear forms stand out. Finished projects—some ducks, a small bear, a deer mount—are arranged on one side of the workshop. These all seem like typical fare for a taxidermy workshop. The large swan, wings completely extended in a dramatic pose, however, seems conspicuous. At over 6 feet tall, it’s magnificent and majestic, I can only imagine how dramatic it would look hanging from a museum ceiling or how odd in a home’s living room. Surprisingly, it’s a piece of work that was abandoned by the man who commissioned it. 14 | SAND& PINE MAGAZINE April/May 2019
“Maybe his wife said, ‘You ain’t putting it in my house.’ I don’t know,” says Garrison. “I mean, all I know is I contacted him, over and over and over again, and he said, ‘I’ll be there this Saturday.’ Changed my plans, waited. He never showed up. That happened, like, five times. So finally I just quit.” Selling it is not an option either. Swans are categorized as a migratory bird, which is federally protected. It means the only person who can own it is the person who had the permit to shoot it. That’s a potential drawback to the industry— buyer’s remorse—but Garrison assures me it doesn’t happen very often. His only recourse is to donate it to a museum or educational facility and take the loss on his taxes. Until he does that, though, the swan will continue to loom large in the corner. It’s a striking example of his talent. The art of taxidermy dates back to the days of ancient Egypt when pharaohs would be buried with preserved cats, dogs, even monkeys. Needless to say, they weren’t too worried about anatomical accuracy. Fast forward to the 19th century when the word “taxidermy” came into the vernacular. From the Greek taxis, meaning “arrangement” and derma, “skin,” the 19th century was the era of scientifically accurate taxidermy. Scientists and explorers sought to preserve specimens they would find on research trips. Eventually wealthy aristocrats used taxidermy as a way to flaunt their exotic hunting trips. But for the general public, taxidermy gained popularity through extensive displays at museums and international fairs, like the
www.SandandPineMag.com | 15
Great Exhibition (precursor to the World’s Fair) in London in the mid-1800s. The English during Victorian times were smitten with playful taxidermy, like a squirrel playing cards or a cat sporting glasses and a lace dress. Garrison doesn’t subscribe to that form of taxidermy. “I want to tell stories. I want to do the animals justice.” His philosophy, he explains, is to only stray from “traditional” poses as long as it’s something the animal would do. He points to two examples. One is a sitting bear eating honey out of a bucket and the other is a reclining raccoon sipping from a Mountain Dew can, a bag of Lay’s Potato Chips next to him. “You put that crock of honey out in the woods in Tyrrell County, a 500-pound bear is gonna pull up to it and just sit there just like that. And a raccoon will sit there with a can and a bag of Lay’s.” True on both counts. The most exotic animal he’s done? A two-toed sloth from the Aloha Zoo in Cameron. He shows me a photo on his phone. He’s also done a peacock and a chinchilla, which I think fall into the “interesting” category rather than exotic. He’d love to do a mountain lion, but so far hasn’t had any customers bring him one. He’s open to most challenges, although draws the line on your beloved Fido or Mr. Pickles. “There’s going to be some feature that I don’t know, that you’re going to look for, and you’re not going to see it,” Garrison says of attempting the family pet. “And that’s going to hurt you. It’s going to make you sad. So that’s the reason I don’t do them. And I’ve had people call me crying, and they think the only way to get over this is 16 | SAND& PINE MAGAZINE April/May 2019
to have it mounted, and I tell them, ‘Find the best picture you can of that animal. Blow it up, and put it in a $500 frame. That will do your heart more good than looking at a stuffed lifeless statue of your family member.’” The Path to Taxidermy
During high school Garrison caught an 8-pound bass, the largest he had ever snagged in his life up to that point. His parents agreed to have it mounted for a birthday/ Christmas present and he brought it to the taxidermist closest to his hometown of Florence, South Carolina. “That was my first experience with taxidermy in a shop. I went into his shop to drop my fish off and I see mounted pigs and deer and turkeys and ducks, and I was just impressed.” The first seed toward a career had been planted but he wasn’t there yet. “When I went to college, I wanted to catch snakes and wrestle alligators,” he says with a laugh. Garrison graduated from Clemson with a wildlife management degree. A summer internship working with banding redcockaded woodpeckers in South Carolina led to a position at the environmental consulting firm Dr. J.H. Carter III & Associates in Southern Pines. A position he held for more than a decade. Then, in 2006, a duck hunting trip on the coast altered his path. “I shot a 9-year old banded drake black duck, which is a trophy for any duck hunter. It was the first black duck I had ever killed, and it was banded, so it was very special to me. I took it to a taxidermist in the county I killed it and she had a beautiful drake mallard mounted on her wall with the wings down in what they call a cup duck landing position.” He
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We Keep the Sandhills on Its Feet!
Dr. A. Anthony Haro, III FACFAS
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200 Westgate Drive, Suite A 2 miles from Moore Regional Hospital, on 211 West
Specializing in: Ankle and foot disorders • Diabetic foot care Bunions and Hammertoes • Joint replacement Ankle arthroscopy Sports injuries / fractures • Heel pain Raeford Clinic
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1139 Carthage Street Sanford, NC
910.295.7400 / 877.295.0079 (fax) www.SandandPineMag.com | 17
stops here to show me a picture of the pose in a catalog. It’s a beautiful, dramatic pose, and I could understand why he’d chosen it. “Time went by and I finally got a call saying the duck was ready and I went to pick it up and it was nothing like the mallard she had on her wall. And I heard some stories of how she had hired help because she was running so far behind and that potentially a high school kid mounted my duck. I mean, I’m a wildlife biologist. I know what a real life duck looks like, and that was not it. I was severely disappointed, paid the woman the rest of the money, took the duck home, pulled the band off, threw the duck in the trash, and started learning taxidermy that night.” He worked for the consulting firm during the day as he pored over videos and manuals and books in his spare time. “I didn’t think I was ever gonna do it full time as a profession. I just knew that if I ever had anything mounted again, I was gonna do it.” Safe to say he took to it like a duck to water. He joined the North Carolina Taxidermy Association in 2009, winning a blue ribbon for his first time entry in their annual competition. While he does some personal taxidermy, most of the pieces he works on for himself are for competitions. He enters three or four every year, learning new techniques and continuing to perfect his skills. While he clearly has inherent ability, he notes that he’s still learning and the competitions help with that. “I try to compete to learn the high-tech little nitpicky things. I can’t do them for all customers, but I can do three or four of them, and that’s going to make my mount look better than the person down the road who doesn’t know 18 | SAND& PINE MAGAZINE April/May 2019
how to do it.” His talent lies in his ability to make the animals seem alive. It’s like the difference between something that looks stuffed and something that requires a double take. It’s clear watching Garrison work that he’s an artist—an art form most of us take for granted when walking through a natural history museum. To do it right, he needs the steady hands of a plastic surgeon for stitching, the eyes of a painter and the perspective of a sculptor. He’s not only arranging skin and fur over a form, he’s creating a feeling, a moment, a memory. He speaks of his profession with a passion that’s easy to get caught up in. As an expert in his field, he is incredibly knowledgeable about his subjects. But more than that, he respects the animals he works on. There’s a reverence to his work. He’s not stuffing an animal, he’s preserving it. “It is an investment in a memory,” he explains. “I’ve got one customer that came to me last deer season. He had hunted for 30-40 years and had never shot a nice buck. Here he is in his late 60s, early 70s, and he killed his first nice buck.” It’s up to Garrison to protect that special memory—a position he doesn’t take lightly. “I’m proud of everything I do. I tell everybody, ‘I mount it as if I’ve got to look at it the rest of my life.’ And I hate looking at bad taxidermy. I try not to disappoint anybody.”
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Where to See Some Taxidermy in the Sandhills • Weymouth Woods • Taxidermy Hall of Fame (in the Christian Book Store in downtown Southern Pines)
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Garden Variety
W
ate
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e rd
BY TONYA HA RT N.C. COO P E RAT I VE EXTENSIO N SERV ICE MAST E R GAR D ENER VO LUNT EER
20 | SAND& PINE MAGAZINE April/May 2019
s n
"Show me your garden and I shal l tel l you what you are."
S
o you’ve mastered turf management and have the best yard in the neighborhood. Your trees are pruned to perfection. Your perennials are stunning and your annual pots are show stoppers. Now what is left to challenge your gardening smarts? How about water gardening?
Just picture it: A dramatic waterfall or a cascade falling into a pond or stream—or even a drilled rock fountain. The trend today is toward smaller gardens and small-scale water features. You can use a fountain for a focal point. Many of these are free-standing, such as brimming urns and others use moving water pumped from reservoirs hidden below ground. There are a number of interesting patterns of water sprays as well. A visit to an aquatic center where they are displayed in pods is a good idea so you can judge their suitability for your own garden. Don’t forget lighting! Garden lighting adds a new dimension to moving water at night. If you have specimen plants, under lighting them can be quite stunning. One of the joys of garden lighting is that it can be used to great effect in winter when there are many silhouettes of trees and shrubs. A sunken pool will look better in a large garden where there is space to surround the water with bog plants. (If you choose to add fish, you will need filtration.) Water gardening is a very big step outside of normal gardening. Due diligence and research are essential prior to starting a water garden project. A helpful book to begin with is The Practical Rock and Water Garden by Peter Robinson. Taken seriously, water gardens offer a huge payoff of enjoyment. Good luck!
Tips • Great plants for water gardens: King Tut Papyrus, Canna and Pitcher Plant. • A $20 goldfish is as nice as a $200 koi (and not many can tell the difference). • Find a suitable spot for your water garden where you can enjoy the sights and sounds, like near a deck or patio.
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A PHOTO
22 | SAND& PINE MAGAZINE April/May 2019
PHOTOS BY: BRITTANY RAYNOR; NANCY BROWN
E S S AY
I’D LIKE TO REPEAT THE ADVICE THAT I GAVE YOU BEFORE, IN THAT I THINK YOU REALLY SHOULD MAKE A RADICAL CHANGE IN YOUR LIFESTYLE AND BEGIN TO BOLDLY DO THINGS WHICH YOU MAY PREVIOUSLY NEVER HAVE THOUGHT OF DOING, OR BEEN TOO HESITANT TO ATTEMPT. SO MANY PEOPLE LIVE WITHIN UNHAPPY CIRCUMSTANCES AND YET WILL NOT TAKE THE INITIATIVE TO CHANGE THEIR SITUATION BECAUSE THEY ARE CONDITIONED TO A LIFE OF SECURITY, CONFORMITY, AND CONSERVATISM, ALL OF WHICH MAY APPEAR TO GIVE ONE PEACE OF MIND, BUT IN REALITY NOTHING IS MORE DAMAGING TO THE ADVENTUROUS SPIRIT WITHIN A MAN THAN A SECURE FUTURE. THE VERY BASIC CORE OF A MAN’S LIVING SPIRIT IS HIS PASSION FOR ADVENTURE. THE JOY OF LIFE COMES FROM OUR ENCOUNTERS WITH NEW EXPERIENCES, AND HENCE THERE IS NO GREATER JOY THAN TO HAVE AN ENDLESSLY CHANGING HORIZON, FOR EACH DAY TO HAVE A NEW AND DIFFERENT SUN. — Jon Krakauer, Into the Wild
www.SandandPineMag.com | 23
24 | SAND& PINE MAGAZINE April/May 2019
PHOTOS BY: (CLOCKWISE) BRITTANY RAYNOR; MELISSA CLANCY; BRITTANY RAYNOR; NANCY BROWN; MAKANA PHOTOGRAPHY
JOY IS NOT IN THINGS; IT IS IN US. — Richard Wagner
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26 | SAND& PINE MAGAZINE April/May 2019
PHOTOS BY: (CLOCKWISE) BRITTANY RAYNOR; MAKANA PHOTOGRAPHY; NANCY BROWN; MAKANA PHOTOGRAPHY
JUMPING FOR JOY IS GOOD EXERCISE. — Author Unknown
www.SandandPineMag.com | 27
PHOTOS BY: (CLOCKWISE) BRITTANY RAYNOR; BRITTANY RAYNOR; MAKANA PHOTOGRAPHY; MAKANA PHOTOGRAPHY; MAKANA PHOTOGRAPHY; MELISSA CLANCY
SP 28 | SAND& PINE MAGAZINE April/May 2019
PHOTOS BY: (CLOCKWISE) DIANE MCCALL; MOLLIE TOBIAS; DALE JENNINGS
WE TEND TO FORGET THAT HAPPINESS DOESN’T COME AS A RESULT OF GETTING SOMETHING WE DON’T HAVE, BUT RATHER OF RECOGNIZING AND APPRECIATING WHAT WE DO HAVE. — Frederick Keonig
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Libation lore
The stories behind the world’s iconic drinks By Robert Nason
T
his gin cocktail was created from a hoax. Here’s how it worked: A man said to his friend, “Have you seen Tom Collins?” “No,” said the friend. “I have yet to make his acquaintance.” “Perhaps you had better so,” said the man. “And be quick about it, for he is talking about you in a very rough manner—calling you hard names and convincing people there is nothing you wouldn’t steal short of a red-hot stove.” Whereby the friend would immediately go seek out this Tom Collins and show him what’s what! The joke went 19th-century viral, with newspapers across the country printing stories of Tom Collins sightings. The Decatur Illinois Daily Republican ran a story in 1874 with the headline “Tom Collins Still Among Us,” noting, “This individual kept up his nefarious business of slandering our citizens all day yesterday. But we believe that he succeeded in keeping out of the way of his pursuers. In several instances he came well nigh being caught, having left certain places but a very few moments before the arrival of those who were hunting him. His movements are watched to-day with the utmost vigilance.” With so many people marching into bars asking for this scamp of a man called Tom Collins, some ingenious bartender created a drink with the same moniker and started serving it every time someone said the name. Marketing genius! The first written recipe of a Tom Collins dates to 1876 in The Bartender Guide, but cocktail historians disagree on its true origin, with some pointing to an English waiter named John Collins who created a similar drink and named it after himself. The theory is the anonymous inventor substituted a sweeter gin called Old Tom to create the Tom Collins. Whatever the truth, The Great Tom Collins Hoax of 1874, as it was officially named, will always live on in a great summer drink.
Tom Collins
30 | SAND& PINE MAGAZINE April/May 2019
2 1/2 cups ice 2 fluid ounces gin 3/4 fluid ounce lemon juice 1/2 fluid ounce simple syrup 2 fluid ounces club soda 1 lemon wedge
Fill a Collins glass with 1 1/2 cups ice, set aside in the freezer. Combine gin, lemon juice and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled Collins glass. Top with club soda and garnish with a lemon wedge.
www.SandandPineMag.com | 31
Libation lore
Screwdriver 1 cup vodka 1 1/2 cups orange juice Orange slices Ice
T
his simple Divide ice concoction between 4 of orange juice glasses. Add and vodka is vodka and probably the orange juice to a drink most pitcher and stir. people tried first Pour over ice. Stir upon entering well, then place into the world of orange wedges hard liquor (we into the middle of will not discuss the glass. at what age this entry occurred). Its origins are somewhat of a mystery, although most cocktail historians pinpoint the 1940s. A decidedly American drink, some believe U.S. Marines created it during World War II while others believe it was created around the same time by American oil rig workers in the Persian Gulf who used their screwdrivers to stir the drink. It became an official drink, at least in history’s annals, when Time Magazine mentioned it in an article from 1949: “In the dimly lighted bar of the sleek Park Hotel, Turkish intelligence agents mingle with American engineers and Balkan refugees, drinking the latest Yankee concoction of vodka and orange juice, called a ‘screwdriver.’” 32 | SAND& PINE MAGAZINE April/May 2019
Kir / Kir Royale T
his iconic drink emerged from the Burgundy region of France. Felix Kir, a Catholic priest and decorated French resistance fighter during World War II, remained in Dijon, France, as the Nazi Germans occupied the city. Legend has it, as French citizens and officials Pour the creme de cassis fled the area, into a wine glass. Slowly Kir stayed add the dry white wine. behind to fight Pouring the liqueur into the and eventually glass first allows it to mix help more than naturally with the wine. If 4,000 prisoners you put the wine in first and of war escape then added the liqueur, you from a German would need to stir the drink detention to mix them together. More camp. During liqueur will make a sweeter this time, the drink. Germans confiscated Substitute Champagne for most, if not all, the white wine and use a of the region’s Champagne flute to create famous red a Kir Royale. wines. As only the French can, Kir would not take this affront lightly, and so he took the available dry 1/4 ounce creme de white wine and cassis mixed it with black currant 2 1/4 liqueur (crème ounces de cassis) dry white wine to mimic the color of the Burgundy wine. As an article in The Wall Street Journal noted, Kir “kept his chin up and declared the red-tinted drink the official beverage of Dijon’s city hall.” Kir went on to serve as mayor of Dijon from 1945 until his death in 1968, and continued to serve his elegant concoction at every opportunity.
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Libation lore
T
he relative newbie to this collection of cocktails, the infamous Long Island Ice Tea was invented in either 1972 or 1976 depending on the source, at the Oak Beach Inn on Long Island, New York. Robert “Rosebud” Butt, bartender of the establishment, entered a contest to create a mixed
1/2 fluid ounce vodka 1/2 fluid ounce rum 1/2 fluid ounce gin 1/2 fluid ounce tequila 1/2 fluid ounce Triple Sec (orange-flavored liqueur) 1 fluid ounce sweet and sour mix 1 fluid ounce cola, or to taste 1 lemon slice Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec and sour mix over ice; cover and shake. Pour cocktail into glass; top with splash of cola for color. Garnish with a lemon slice. 34 | SAND& PINE MAGAZINE April/May 2019
Long Island Iced Tea
drink using Triple Sec. Rosebud, apparently not one for subtlety, simply tossed everything behind the bar into a glass, followed it with a drop of cola for color and called it iced tea—a veritable menagerie of potent alcohol hidden behind a sweet taste (22 percent ABV on average). Imbibe with caution! A similar drink, according to thebacklabel.com, was created much earlier in Long Island, Tennessee, during prohibition. Containing whiskey, several other liquors and maple syrup, this concoction, named “Old Man Bishop” after the inventor, was popular at the time for its potency and immediate effect.
Writer's Note: This recipe should not be confused with “The New Jersey Turnpike,” an elixir made at the end of the night by wiping down the bar and wringing the bar rag into a shot glass. While the writer has not personally tried this unique cocktail, he has witnessed it, and it successfully gives him the shivers every time he thinks of it.
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Sazerac Libation lore
S
ome claim the Sazerac is America’s oldest original cocktail, but that claim is a bit difficult to prove. While less prevalent today, Sazerac is the official cocktail of the Louisiana House of Representatives and was created in New Orleans in the 1830s by a pharmacist named Antoine Amedee Peychaud. Apparently, while his customers waited for their medicines, Peychaud would mix up an elixir containing a bitters he created (Peychaud’s Bitters) along with a cognac named Sazerac de Forge et Fils.
Pack an Old Fashioned glass with ice. In a second Old Fashioned glass, place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube. Add rye whiskey to the second glass containing the Peychaud’s Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
36 | SAND& PINE MAGAZINE April/May 2019
1 cube sugar 1 1/2 ounces (35ml) rye whiskey 1/4 ounce Herbsaint (aniseflavored liqueur) 3 dashes Peychaud’s Bitters Lemon peel
The mixture became so popular a Sazerac Coffee House was established in the city and the drink evolved to contain cognac, bitters, sugar and absinthe (the cognac was eventually replaced by rye whiskey and when absinthe was outlawed in 1912, an aniseflavored liqueur was used as a substitute). Made to drink slowly, the Sazerac has a sweet and spicy taste.
SP
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Table
Arugula
At the
By KAREN CAULFIELD, MooreEats.com 38 | SAND& PINE MAGAZINE April/May 2019
We have been eating arugula for centuries, most often foraging for it. Now, of course, we can purchase it as part of our lettuce mix or in bunches at the supermarket. It has always been popular for its peppery taste and health benefits. For the Romans, it was an aphrodisiac. It is mentioned in the Talmud and the Mishna as a cure for eye infections, a deodorant, a digestive aid and a pest deterrent. Today, it’s all about arugula’s abundance of antioxidants, vitamins and minerals. The origin of the name “arugula” is unknown; however, it is fairly recent. It is called roquette in French, rucola, ruchetta, or rughetta in Italian and rocket elsewhere. Arugula is a leafy green plant of the mustard family and is related to radishes, kale, watercress and cauliflower. Arugula is most often used raw in salads, sandwiches and pesto or on top of pizza, after the pizza
comes out of the oven. It can also be cooked. Cooking tones down the spiciness, so having both raw and cooked can add a different dimension to a dish. It’s best to use older arugula leaves because, as they age, the spiciness intensifies and they become woodier. It is also said that hot weather will make the plants hotter. Arugula will only keep in the fridge for two days, so don’t buy a lot in advance. Wilted leaves are OK to purchase but yellow, bruised or waterlogged leaves should be avoided. Arugula leaves are sand magnets, so to clean, cut the roots off and submerge in lukewarm water. Swish the bunch around and withdraw the leaves, leaving the sand behind. Repeat as necessary. Sauté arugula leaves in oil with garlic and add to pasta, beans or potatoes. For a soup, cook arugula with potatoes and puree. Special thanks to Leslie Philip of Thyme & Place and Scott Margolis of Scott’s Table for their help.
ANYBODY GONE INTO A WHOLE FOODS LATELY AND SEE WHAT THEY CHARGE FOR ARUGULA? I MEAN, THEY'RE CHARGING A LOT OF MONEY FOR THIS STUFF! – BARACK OBAMA
Arugula Pesto Scott's Table, 311 SE Broad St., Southern Pines INGREDIENTS
1 cup arugula leaves, tightly packed 1 cup basil leaves, tightly packed 4 cloves garlic, smashed
2 ounces toasted almonds 3 ounces parmesan cheese 5 ounces olive oil, or more if needed
DIRECTIONS
1. Place arugula leaves, basil leaves, garlic cloves, toasted almonds and parmesan cheese in a food processor or blender. 2. Pulse until ingredients are finely chopped. 3. Gradually add oil with motor running until desired consistency is reached. 4. Taste and adjust seasoning with salt and pepper as necessary. Great tossed with cooked pasta noodles, as a sandwich condiment or simply spread on toasted baguette slices.
www.SandandPineMag.com | 39
At the
Table
Steak & Arugula Sandwich on Ciabatta Thyme and Place Cafe, Serving: one sandwich INGREDIENTS
Ciabatta Bread, grilled Flat Iron Steak, grilled and sliced Sriracha or a spicy cheese Arugula tossed in olive oil and salt and pepper Pickled red onions A drizzle of balsamic vinegar or reduction
Baked Frittata with Roasted Peppers, Arugula and Pesto gimmesomeoven.com, Serves 9-12
wellplated.com, Serves 6 INGREDIENTS
INGREDIENTS
1 tablespoon extra-virgin olive oil 1 cup diced white onion (about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12-ounce) jar roasted red peppers, drained and diced
Arugula Salad
2 handfuls baby arugula, roughly chopped 1 cup shredded mozzarella cheese 1/4 cup basil pesto 1/2 teaspoon salt 1/4 teaspoon black pepper
DIRECTIONS
1. Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray. 2. Heat oil in a large sauté pan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and sauté an additional 1-2 minutes until fragrant. Remove from heat. 3. In a separate large bowl, stir together the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper until combined. Add in the onion mixture, and stir until combined. 4. Pour the filling into the prepared pie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The frittata will rise while baking, but should settle back down once you remove it from the oven. Remove from the oven and allow the frittata to rest for at least 5 minutes. Slice and serve warm.
40 | SAND& PINE MAGAZINE April/May 2019
Salad 5 ounces arugula 4 medium carrots , shaved 1 pint cherry tomatoes, halved 1/3 cup parmesan cheese, large shavings 3 tablespoons chopped sunflower seeds or chopped nuts of choice 1 tablespoon chopped mild fresh herbs of choice, chives, parsley or tarragon (optional)
Dressing 2 tablespoons freshly squeezed lemon juice 1 tablespoon balsamic vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt
DIRECTIONS
1. Place the arugula, carrots, and tomatoes in a large bowl. 2. In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid). Drizzle enough over the arugula to moisten it, then toss to combine. 3. Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
SP
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Beer Matters
A Sour Explanation
A
few months ago, I had a wine customer wander over to our beer section at Triangle Wine. He waived his arm in a dismissive manner asking, “Does anyone even buy this stuff?” I don’t remember exactly what I said, but I know I kept the answer generic. He then opined that he had a beer once and he hated it because it was sour. I said it’s possible you had a beer that was intentionally sour. He then explained it was a Belgian beer, causing me to respond that Belgians have a very long tradition of brewing sour beers. In fact, I said, I have a whole section dedicated to Belgian sour beer. There is a noticeable explosion in the growth of the sour beer category. Sales of the generic category are seven times larger today than just four years ago. That’s when it dawned on me: We have many kinds of sour beers, but the topic of sour beer is confusing. To understand it, I think it helps to break the sour beer category into two main camps: quick sours and slow sours. A quick sour can be produced and packaged in as little as two weeks. A slow sour may need many years to mature before it is ready for sale. A quick sour does not mean that the beverage is of lesser quality, just that the brewer had a different end goal in mind. Before we go further in depth, it will be helpful to talk about the souring organisms used. In a quick sour, a brewer will use a souring bacteria called Lactobacillus (lacto). In a slow sour, a brewer can also use lacto and/or Pediococcus (pedio). In a slow sour, you will also commonly see a special strain of yeasts used in conjunction with pedio called, Brettanomyces (brett). It is
42 | SAND& PINE MAGAZINE April/May 2019
BY JASON DICKINSON, CERTIFIED CICERONE®
important to note that brett does not make beer sour on its own, which is a common misconception with new sour beer drinkers. For brett to add sourness, the yeast needs a large amount of oxygen, which will create a much harsher sourness and is generally considered an off flavor. Let’s tackle the quick sour camp first. Quick sours are more commonly known as “kettle sours” because the liquid is soured in the boil kettle, prior to boiling. A brewer will create a thick sugary liquid called “wort” by steeping grains and then transferring that liquid into the boil kettle. This is the same process for all beer. Once the wort is in the boil kettle, the brewer will add a measured amount of lacto to the kettle and let the souring bacteria lower the pH of the wort. Once the pH is at the level the brewer targets (which usually takes less than 24 hours), the wort will be boiled to sterilize the liquid, killing the bacteria. There are many other reasons brewers boil wort, but it is beyond the scope of this article. Now that the brewer has the sterilized wort, he or she will move it into a fermenter and let traditional brewers yeast turn the sugar into alcohol. The brewer may opt to add fruit to the fermenter to give the kettle sour fruit flavors. Generally, kettle sours will be low in alcohol and have a clean, lactic-acid sourness. Often this sourness is one-dimensional—think of the flavors found in a lemon.
There is one major reason most brewers chose to create a quick sour: fear. Because the brewer boils the wort and kills the bacteria, there is very little chance for contamination. The worst thing that can happen to a brewery is a contamination of lacto, pedio or brett in the fermentation vessels or the piping/hoses. It will infect any nonsour beer that it touches and kill the brewery’s sales. Most breweries have strict rules of not messing with pedio or brett, unless the brewery has a completely separate facility. If a brewery can make an enjoyable sour beer in around 2 weeks, without the necessity of building a separate facility, then why would any brewery choose to make slow sours? Simply put, there are no shortcuts to producing a nuanced and complex sour beer. Many of these slow sours are sold in wine size bottles and have corks. They also carry a premium price tag, because of all the work that went into the creation. A slow sour often uses multiple souring organisms and multiple yeast strains called, mix-fermentation. Usually, sour bacteria will work fairly quickly to drop the pH. The reason mix-fermentation beers need a long time is because brett works on its own timeline, and brett is needed to clean up any unwanted byproducts produced by the pedio. The brewer will usually age these beers in oak vessels and will need to take samples every 3-6 months to check on its progress. While the brett is doing its thing, the oak vessels will often add flavors, which aid in the overall complexity of the finished product. At Triangle Wine, we try to maintain one quick sour and one slow sour on draft for customers to try. A quick sour will be refreshingly tart, with a simple flavor profile. A slow sour will be complex, combining flavors and aromas from souring bacteria, yeast fermentation, the malt profile and often wood flavors. You will find fruited options in both categories. Southern Pines Brewing Company and Railhouse Brewery will feature quick sours on draft from time to time. If you want to try a slow sour made in North Carolina, I recommend trying Brewery Bhavana.
SP
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HUmans of Moore County
My job is to work with private land owners restoring long leaf pine ecosystems. And the main tool to do that is with prescribe fire. So, we started an association called The Prescribed Burn Association, and that's what we do, we work with land owners all over the Sandhills, teaching them how to use fire to restore this ecosystem. It's a very precise tool. It's a science. It's a prescription. Where we are right here used to burn every one to three years. When this was a natural system, fire was on the landscape 24/7. It's the highest fire rate turn cycle anywhere in the world. It was just out there burning along and it would quiet down in this area, and then the next day, humidity would go down, the wind would pick up and be intense over here and burn intensely for a while. The woods are gonna burn. Either we burn them or they burn themselves. It is quite amazing and it's taken us a long time to counter Smokey the Bear because most people have a very negative image of fire. When in fact, fire is very cathartic. It's very healing and cleansing.
44 | SAND& PINE MAGAZINE April/May 2019
I was born in London. I've never been back and I'd like to go back. That is one thing on the bottom of the bucket list, because you fill the bucket list from the bottom to the top.
My four children and I left New York on December 19, in ice and snow and gray. When we came down here, we got off the plane and there were these beautiful pansies blooming everywhere. My kids were little at the time and they all looked up and said, "Oh Mommy, it's just like the land of Oz." They were so happy to be here. That was our intro to North Carolina. We still love it. It was the best place to raise my kids. We went from where you're a little fish in such a gigantic pond to the opposite. I felt like my kids got fabulous schooling. They got more attention. It's a small community. We felt safer. I mean, just the whole community, and Southern Pines especially, was great for us.
He's eating Crazy Vanilla. He's kinda shy. We get ice cream every few weeks. It's a good Friday treat.
Live Music Events Aberdeen
Railhouse Brewery 105 E South St.
Saturday, April 6, 8:00 p.m., Free Jeff Ellis And Mark Clines Bates Saturday, April 13, 8:00 p.m., Free Bristolina
Pinehurst
Saturday, April 20, 8:00 p.m., Free Mike McKinney and Co.
2 Market Square
Saturday, April 27, 8:00 p.m., Free Brother Oliver
The Rooster’s Wife 114 N Knight St.
Sunday, May 5, 6:46 p.m., member/$25; nonmember/$30 Sisters of Slide with Rory Block and Cindy Cashdollar Thursday, May 9, 6:46 p.m., member/$15; nonmember/$20 Compton and Newberry Sunday, May 12, 6:46 p.m., member/$20; nonmember/$25 Fish Harmonics, The East Pointers Thursday, May 16, 6:46 p.m., member/Free; nonmember/$5 Open Mic with The Parsons Sunday, May 19, 6:46 p.m., member/$15; nonmember/$20 Bombadil, India Ramey opens Sunday, May 26, 6:46 p.m., member/$15; nonmember/$20 The Allen Boys Sunday, June 2, 2019, 6:46 p.m., members/$15; nonmembers/$20 Logan Ledger
Dugan’s Pub
Friday, April 5, 9:00 p.m., Free TR Cogburn Band Saturday, April 6, 9:00 p.m., Free TR Cogburn Band Wednesday, April 10, 7:00 p.m., Free Boombadeers Friday, April 12, 9:00 p.m., Free The Matrix Saturday, April 13, 9:00 p.m., Free The Matrix Friday, April 19, 9:00 p.m., Free Dark Horse Band
Southern Pines The Sunrise Theater 250 NW Broad St.
Friday, May 3, 5:00 p.m., Free (First Friday) Eric Gales
The Bell Tree Tavern 155 NE Broad St.
Live music every Friday and Saturday, Free
Jefferson Inn
150 W New Hampshire Ave.
Live music every Wednesday and Thursday, 8:00 p.m. - 11:00 p.m.
Saturday, April 20, 9:00 p.m., Free Dark Horse Band
Live music every Friday and Saturday, 9:00 p.m. - 12:00 a.m. Check jeffersoninnsouthernpines.com for perfomers
Friday, April 26, 9:00 p.m., Free Acoustic on the Rocks
O'Donnell's Pub
Saturday, April 27, 9:00 p.m., Free Acoustic on the Rocks
Saturday, April 13, 10:00 p.m., $5, McKenzies Mill
133 E New Hampshire Ave. Saturday, April 20, 10:00 p.m., $5 Adam Pitts Saturday, April 27, 10:00 p.m., $5 Dead City Symphony Saturday, May 25, 10:00 p.m., $5 Dead City Symphony
Carthage
Maness Pottery and Music Barn
24 / 27, 6 miles west of Carthage
Every Tuesday, 6:00 p.m., Free Live bluegrass, country and gospel music Dates and times subject to change. Check directly with event organizers before making plans.
46 | SAND& PINE MAGAZINE April/May 2019
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www.SandandPineMag.com | 47
DIY
By PATTI RANCK, Indigo Earth Events
a
N E W / O L D w a y
48 | SAND& PINE MAGAZINE April/May 2019
ideal
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ha ng in g
ga rd en .
Japanese kokedama, or
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G A R D E N www.SandandPineMag.com | 49
DIY
A
s the grays and browns of winter begin to fade, we can see the first greens of spring emerging soft and vibrant, in the form of a glorious, velvety blanket of moss (insert heart-eyes emoji here). Does anyone else feel like this about moss? I know I’m a nature-lover-tree-hugger and all, but when I see a bright patch of moss in the woods I just want to take it home with me … so that’s what I did! And I’m going to “replant” it the ancient Japanese way. For centuries, the Japanese have long sought tranquility in nature, sometimes creating quite elaborate meditation gardens. But when this was not an option, they found a way to bring a piece of nature home. They call it kokedama, which means “moss ball.” Aside from its beauty, moss has a great propensity to retain moisture. It acts as an insulator to help keep plants warm, creating a perfect environment for growing. So, by wrapping moss around the roots, a plant could survive outside the garden bed, with no need for a container. It is a simple and pretty way to have your garden anywhere. They can be placed in bowls, but are typically hung from the string they are wrapped in … no fancy macramé needed. This means we can all make one … or 20. I’m game!
THE STUFF: • Garden gloves or all-purpose latex gloves: I typically don’t use any … I am not a manicured type of girl, so a little dirt is OK by me … but if you just came from the salon, I suggest gloves. Tip 1: Dress for a mess • Moss: I used moss from my backyard. If you have a backyard supply, take an utility knife, cut a shape and then lift it up with a stiff kitchen spatula (it kept the moss in one chunk better than the garden spade). The process will be easier if the moss is in one piece, but not really necessary, so don’t stress out about it. If you don’t have access to a lovely patch of moss on your property, dried sphagnum moss is most commonly used and can be purchased at any gardening center (it needs to be soaked in water before using in your project). Since sphagnum moss is a light goldbrownish color, it is also a nice option if you want to vary the look of your kokedama. Tip 2: Always best to buy organic Naturally small plants: Start your kokedama with no more than a plant in a 4-inch pot. The best types are hardy, semi-drought tolerant, and indirect sunlight or shade loving. Here are some great options: succulents, ivy, pathos, bromiliad, ferns, orchids, begonias, String of Pearls, ficus, philodendron, croton, anthurium, dracaena, gasterworthia Almost any tropical plant that does not grow too large and does not require full sun or constant watering will work. Tip 3: Do not hang in direct sunlight • Bonsai soil: This soil is best because of its moisture-retaining properties. • String, jute twine, fishing line or even a very pliable wire (like copper): Tip 4: If using cotton string or twine, it will decay over time, so it will need to be rewrapped. • Scissors • Small bucket or plastic container • Spray bottle (that’s never been used for anything except water) • Lukewarm water or at least room temperature as you do not want to “shock” the plant • Dropcloth or something to protect your work surface unless you are working outside
50 | SAND& PINE MAGAZINE April/May 2019
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Sand & Pine DIY Class April 25, 2019 6:00 p.m.
Sign Up Today! Learn how to make Japanese kokedama (hanging moss balls for the layman). Class will be led by Patti Ranck, our own in-house DIY expert!
Space is limited and registration is required. Find all info. including cost, on our Facebook page. Class will be held at The Against the Grain Shoppe at 220 NW Broad Street in Southern Pines.
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We have vendors of all kinds! Come check out all the fresh produce, or wander through the antiques and collectibles area. Don't forget to check out the local artisan crafts and handmade goods! We have a food court featuring authentic Indian and Mexican food, a low country boil, artisan sandwiches and Dave's Dogs!
ncfarmersmarket2019@gmail.com @heartbeatofthesandhills 910-366-4162 We will be open 7 days a week until 8pm (summer hours may extend) Are you a vendor? Rent a booth for $150 a month, no money down!
www.SandandPineMag.com | 51
DIY THE DOING: 1. Have everything prepped, laid out and ready to go … it just makes life easier. 2. Water the plant first and let it soak in. You do not want to work with dry, loose soil; it should be moist and easily molded. We are basically making mud pies here. 3. Remove your plant from its container and very gently separate the roots a bit, retaining some of the soil around them. 4. Scoop up some bonsai soil, spritz with water to be sure it is wet enough to bind together, but not so wet that it just falls apart, and pack around you root base as if you are making a large meatball.
S
o cute, right? And now that you are completely addicted to making these little cuties (’cause you will be), go ahead and make yourself an entire wall full! Better get started while you still have the mess out!
5. If using sphagnum moss, this should be soaked in the bucket of water until you no longer see air bubbles and squeezed out till damp. 6. Lay down a piece of your twine so that you’re left with one very long length on one end. 7. Place a layer of moss over that and then place your plant in the center of the moss. 8. Now gather up the moss around the plant’s soil ball and hold tightly as you wrap the string around and around, making sure all the moss is securely holding the plant. You will probably wish you had three hands at this point … I know I did.
Tip 5: To care for your kokedama, water occasionally by taking your plant down and immersing the moss ball in lukewarm water for approximately 3-5 minutes. Allow to drain before rehanging.
52 | SAND& PINE MAGAZINE April/May 2019
9. When you think you have enough string to hold everything together, take both ends of string and knot at the top just barely behind the plant. Then cut the two pieces of string to the desired length (this will be what your kokedama will hang from, so make this as long or short as you like). Knot at the top.
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advertise Why Iwith Sand & Pine ...
William Dean, owner of Flowland
As a small business owner since 2000, I’ve been offered a TON of advertising opportunities. Some we benefited from, and some we did not. With some of the bigger publications, we always felt as if we got lost in page after page of advertisements. So when Amanda approached us with the opportunity to advertise in Sand & Pine, we saw an opportunity to reach a good crosssection of the Sandhills’ community at a very affordable rate. We jumped on board and have never looked back. Since the very first issue, Sand & Pine has worked with us to include some of our unique products in articles, which has furthered the reach we were able to obtain from other print media in the area. They’re great, down-to-earth people, who really seem to care about their customers and Sand & Pine’s role in supporting small businesses in the area. Many years later, I still feel we are as important of a customer to Sand & Pine as when we first started in 2014, and we never feel lost in the publication. We appreciate Sand & Pine Magazine as a member of our community and appreciate the partnership we’ve fostered that has helped our business grow.
www.SandandPineMag.com | 53
THE WORLD'S A STAGE
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. The sun 4. Earthen pot 8. Headwear 12. Revised form of Esperanto 13. Intend 14. Double curve 15. Predilection 17. Grain husk 18. Do not 19. Frustrate (a purpose) 21. Footwear 23. You 24. Female birds 25. Ball of hair 29. Before 30. Mends socks 31. Zodiac sign 32. Jeering 34. Type of automatic gear selector (1-3) 35. Prohibits 36. Covered with leaves 37. Armor for the knee
40. Member of the women's army auxiliary corps 41. Islamic chieftain 42. Hair lines over eyes 46. Indian queen 47. New Guinea currency unit 48. - de Janeiro 49. Fertiliser 50. E Indian shrub yielding hemp 51. Finish Down 1. Take a seat 2. Poem 3. Resident of London 4. Portents 5. Time of abstinence 6. Resinous deposit 7. Any unnamed object 8. Spider web 9. Taj Mahal site 10. Pome 11. Dispatched
16. Performs 20. Belonging to that woman 21. Outbuilding 22. In this place 23. Mountain lakes 25. Snoods (4.4) 26. Long-finned tuna 27. Book page 28. Lorikeet 30. June 6, 1944 33. Spain and Portugal 34. Rip 36. Father of Leah and Rachel 37. South American country 38. - Khayyam 39. Row 40. Suppose 43. Yourself 44. Be victorious 45. Soil
NICE WEATHER PROBLEMS 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. Goatskin bag for holding wine 3. Stop prematurely 5. Device on car to which caravan
is attached (3.3) 6. Finishes 7. Knobs 8. Greek theatres 9. Withered 10. Soother 11. Rubber
12. Wyatt 13. Shaved 14. Stationed car Down 2. Thoroughfare 4. Toil
54 | SAND& PINE MAGAZINE April/May 2019
Puzzle answers found on SandandPineMag.com
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www.SandandPineMag.com | 55
Last Word 'Let's paint the town red' At one time or another, we’ve all experienced a “paint the town red” moment—a wild night out that may live on more clearly in your friends memories than your own, but a red-painted affair, nonetheless. The origins of
the phrase referring to an epic night of partying, however, are up for debate. One theory, which has the air of credibility, can be attributed to the Marquis of Waterford, also known as the “The Mad Marquis.” To give you a sense of the man, the Oxford Dictionary of National Biography describes him simply as “a reprobate and landowner.” He was apparently “invited to leave” Oxford University because of transgressions that included fighting, dueling, stealing, vandalizing and coating the heels of a parson’s horse with aniseed, and then hunting the horse down with his bloodhounds, to name a few. So it was on April 6, 1837, that this model of civility and friends went on a bender for the ages in the English town of Melton Mowbray. As they staggered out of the pub in the early hours, they found several cans of red paint and proceeded to go on a rampage—vandalizing homes, breaking windows, assaulting police officers and painting everything they saw with red paint, from doors and people to statues and a toll booth. As recently as 1988, buildings in Melton Mowbray still showed some of the original red paint. It should be mentioned that the Marquis and his friends paid the town back for the damage done. Good chaps, they were. There is another theory that the phrase actually came from the American West, referring to men treating the whole town as a red-light district during the 19th century. But then where did the term “red-light district” come from, you ask? There are several theories. One is that the term originated with early railroad workers who would hang red lanterns in front of brothels so they could be easily found in the event of an emergency. The other is that many saloons in the west were named Red Light Saloon, thus popularizing the expression. The best evidence to the origin of the “red-light district,” however, is from the ubiquitous oyster saloons popular at the time. According to some thorough research by the blog esnpc.blogspot.com, in ancient times, outdoor oyster vendors would cook the mollusks over portable furnaces that glowed red from a distance. Customers would know, therefore, that oysters were being prepared when they saw the red light. As oysters began being cooked indoors at saloons and bars, establishments would hang red lights near the entrance to signify oysters were available inside. By the 19th century, oyster saloons—the late-night diners and Taco Bells of the 1800s—were a popular option for theater-goers and club-goers, and they were also known for their discretion, often located in building basements and offering partition drapes to separate tables for more privacy. What went on behind those drapes we will leave to one’s imagination, but by the late 19th century, “red-light districts” were common throughout the U.S. as areas of debauchery. Newspapers of the time abound with stories of murder, assaults, prostitution and arrests in “the red-light district.” Maybe it’s The Mad Marquis. Maybe it’s the American cowboy. Whatever the origin of painting the town red, it’s probably best to stay away from underground oyster bars.
SP
56 | SAND& PINE MAGAZINE April/May 2019
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