October/November 2019
SAND & PINE
Beer Festivals Bottoms Up
CBD
Fad or the Future?
Feel-Good Foods (and drinks) for the fall
We Have
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contents 18
12 Feel-Good Foods
SAND & PINE
Along with the change in temperature and color outside, fall is also a time for our palates to rediscover all those warm, feel-good meals.
24
CBD
It’s the latest craze, and proponents swear by it, believing that it helps with pain and anxiety, to name a few. But what is CBD, really, and does it actually work?
Pub People Greg Girard, Amanda Jakl Storysmith Greg Girard greg@sandandpinemag.com
Garden Variety
Mast-producing trees and shrubs are vital to our ecosystem, providing an abundance of nuts, seeds and fruits that are eaten by wildlife and humans.
2019 October/November
SA N D & P IN E
Creative Conjuror Amanda Jakl amanda@sandandpinemag.com
On the Cover Five-year anniversary!
Word Geek Rachel Dorrell Ad Peddler Marissa Cruz marissa@sandandpinemag.com Contributing Scribblers Karen Caulfield, Darcy Connor, Ellen Cooper, Jason Dickinson, Brittany Hampton, Robert Nason, Patti Ranck Our Girls Friday Amanda Oden, Iris Voelker Visual Alchemists Joe DeLeon, Steven Jordan, Tim Myers
4 | SAND& PINE MAGAZINE October/November 2019
CBD ? tivals Fad or the Future Beer Fes Bottoms Up d Foods Feel Goo drinks) for the fall (and
P.O. Box 892 Southern Pines, NC 28388 Tel. 910.315.0467 info@sandandpinemag.com www.sandandpinemag.com facebook: SandandPineMag
SP
Š 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 30 Beer Festivals 32 Humans of Moore 36
26 At the Table
You probably didn’t like them when you were younger, but now may be the right time to give beets a second look. Really, beets can be what’s for dinner.
Music 37
38
Puzzles 46
DIY
Last Word 48
Let there be lights! Our DIY expert has the steps to create an eclectic, whimsical fixture that will make a statement in almost any room of your home.
editor note I can’t remember exactly why Amanda was suddenly lying on my kitchen floor. She did
mumble a few words of despair, I think, as I was editing a story on geocaching. I’m not entirely sure what the words were ... maybe “help” or “I’m going down.” In any event, when I looked up from my computer just a few moments later to ask her something, she was gone. I know we were ridiculously close to our deadline (the next day) but there were still so much to be done—several advertisements still to be designed, one of our features stories yet to be written and an endless debate over cover ideas. It probably wasn’t one particular thing that put her over the edge—more like an overwhelming accumulation of things. In the end, though, we did it. After we took a few pictures (why didn’t we take a video?!) and poured her some more coffee, Amanda crawled back onto her chair and, with the help of our first designer, Stacey Yongue, and first copy editor, Jennifer Kirby, we got the first issue of Sand & Pine off to the printer.
by Greg Girard
It’s been five years since that endless weekend in September 2014, and if you were to ask Amanda and I where we thought this would all be going, I’m not sure either of us would have said, “Let’s see how it goes for the first five years.” In my first column, I talked about the process we went through to pick the name “Sand & Pine.” I wrote: “Sand & Pine didn’t come in a eureka moment. We worked toward it, just like most worthwhile things in life. We believe it expresses the mission of this magazine—to share, through words and images, the diverse and unique stories of our community.” I think we’ve come close to accomplishing that. For 31 issues now, we’ve shared stories about our community from every walk of life and we’ve strived to give voice to all who have an impact on our community—from war heroes and extreme runners to community leaders and the homeless. Reaching this anniversary of Sand & Pine would not have been possible without the incredible support of all those who have worked to create and enjoy these pages. Every reader, writer, designer, editor, advertiser, assistant and sales rep has had a crucial part to play in creating and sustaining this magazine. All Amanda and I can say to that is ... thank you! www.SandandPineMag.com | 5
QUICKSAND BY THE NUMBERS » DICTIONARIES
26
The number of languages, including Sanskrit and Old English, Noah Webster learned in order to create his famous Webster’s Dictionary.
6
The cost, in dollars, of the first Merriam-Webster Dictionary, produced in 1847 by George and Charles Merriam, following Webster’s death in 1843.
70
The number of years it took to create the Oxford English Dictionary (OED), though it was estimated it would only take 10 years. Famous author J.R.R. Tolkien worked on the OED for one year (1919–1920) in the “Waggle” to “Warlock” range.
45
1604
The year the first English dictionary, entitled A Table Alphabeticall, was published by Robert Crawley. It was “for the benefit of Ladies … or other unskillful persons.”
4,000
The number of new words added to the dictionary every year with approximately one new word being added every two hours. This year “stan,” meaning a super fan of something or someone, was added, as well as “cheesemonger,” who is the person who sells your favorite cheeses and other dairy products.
the number of letters in the longest English word, Pneumonoultramicroscopicsilicovolcanoconiosis, which is a type of lung disease caused by inhaling ash and dust. Supercalifragilisticexpialidocious doesn’t come close, but if you say it loud enough, you’ll always sound precocious. Hippopotomonstrosesquippedaliophobia, which comes in at 36 letters, means fear of long words—seems like rubbing salt into the wound, no?
6 | SAND& PINE MAGAZINE October/November 2019
LOOK, LEARN & LISTEN PlantSnap Good for novice and master gardeners alike, PlantSnap allows you to snap a photo of an unknown piece of greenery and its identity will pop up. Alternately, if you’re unsure what a green antelophorn looks like, the app delivers all the user uploaded photos of that plant, as well as all the necessary information you’d need to grow it. (If you’re curious, it’s in the milkweed family and attracts monarch butterflies.) Available on iOs and Android. Household Name Ever wonder how Amway got its name? Or why some brands hit it big and others just disappear into the ether? Podcast Household Name delves into the surprising stories behind the country’s biggest household name brands. Each episode plots the rise of a brand, through all the ups and downs, and how these brands have changed our everyday lives. The Oatmeal When you need to take a little break from work or life, check out the irreverent comics of Matthew Inman. Inman’s “storytelling meets infographics” are award winning, delightfully cheeky and oddly relatable, even if it’s a comic featuring dinosaurs. Fans of Gary Larson’s The Far Side will see similarities, but only in the best way. If you want more than just a web comic, Inman has published several books. We recommend Five Very Good Reasons to Punch a Dolphin in the Mouth.
OUTER SANDBOX 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. ANYTIME North Carolina Baseball Museum Wilson | ncbasepallmuseum.com WHY: Located inside Fleming Stadium, the North Carolina Baseball Museum is a must-see for aficionados of America’s pastime. OCT. 5 Scotland County Highland Games Laurinburg | carolina-highlandgames.com WHY: First of all, it’s practically in our own backyard. But if you need another reason, go for the Turning of the Caber, an event where participants basically lift and throw a telephone pole end over end. The amount of strength needed is truly a sight to behold. NOV. 2 North Carolina Cotton Festival Dunn | nccottonfestival.com WHY: We all learned in fifth grade history class that Eli Whitney invented the cotton gin, but have you ever seen one? Go on a cotton gin tour and make your fifth grade teacher proud.
QUOTES I went to a restaurant that serves “breakfast at any time.” So I ordered French Toast during the Renaissance. - Steven Wright The aim of life is to live, and to live means to be aware, joyously, drunkenly, serenely, divinely aware. - Henry Miller
You’re only as good as your last haircut. - Fran Lebowitz If voting changed anything, they’d make it illegal. - Emma Goldman
www.SandandPineMag.com | 7
QUICKSAND
School Time Bonding By Brittany Hampton, Owner of Stroller Strong Moms Southern Pines, Registered Dietitian, ACE Fitness Instructor
Talk. It’s so easy to do the “how was your day” routine on the drive home from school, but the answer is probably not very informative in this setting. Let your child unwind and then sit down with them, eye to eye, and ask them open ended questions about their day. If this doesn’t work, try telling them about your day—it will spark their interest and probably get them talking. Start a tradition. Whether it’s Moe’s on Tuesdays (that’s free kids’ meals night, by the way), playing board games on Sundays or Friday night movie night on the couch, plan to do something every week that you and your children can look forward to. Be present. In this day of technology and to-do lists, it can be difficult to just be. Make your time together count. When putting little ones to bed it’s easy to want to rush through stories and kisses so you can finish the dishes or turn on your favorite show, but try reading “just one more story”—those five extra minutes really go a long way. Get cookin.’ It could be as simple as baking brownies, prepping lunches for the next day or whipping up sloppy joes, but allowing children to be a part of food prep not only involves them but puts a smile on their faces when you’re doing it together.
T
he school year is underway. If you have kids, you and your family are diving back into routines and, along with regime, come demanding moments (you know, the “put-your-shoeson”-for-the-20th-time spiel). Somewhere in the chaos, it’s important to find time to reconnect after school and on the weekends. Here are some ideas on how to keep the bonds you created this past summer going strong all year long. Eat dinner together. The older children get, the harder this one becomes. Sporting events and extracurricular activities often get in the way of sitting down at the table as a family, but making dinner a priority automatically gives you conversation and bonding time. Get creative, whether that’s eating together at the early bird hour or having a picnic at the baseball field before practice, finding the time to bond at what may be one of your only meals of the day together is important.
Play. No matter how old your children are, playing together is one of the best ways to connect. A dance party, gardening outside, going bowling or just sharing some jokes are doable and enjoyable. Be kind. School is tough on its own but having mean kids in the mix can make it that much harder. Be the person you want your children to be by setting a kind example. Buy a stranger’s coffee next time you’re at a local coffee shop, let a person go ahead of you next time you’re at the grocery store, compliment an acquaintance on their appearance, and don’t be afraid to point these simple gestures out to your children. When tucking them in at night, ask them what they did that day that was kind—this will be a lifelong lesson, as well as one of the best ways to connect and grow with your child.
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OCT. 5 Autumnfest 5K Southern Pines 5K, 1M run mooreart.org/event/autumnfest
OCT. 26 Seaboard Festival 5k Hamlet 5k seaboardfestival.website/5k
OCT. 13 1 IN 8K – Moore for the Cure Pinehurst 8K SandhillsRaceSeries.com
NOV. 10 North Carolina Cyclo-Cross Race Pinehurst Cycle-cross nccyclocross.com
8 | SAND& PINE MAGAZINE October/November 2019
DEC. 7 Reindeer Fun Run Aberdeen 12K, 5K, Kid’s Egg Nog Jog ReindeerFunRun.com
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Good Reads by Darcy Connor
Elementary School Matilda Written by Roald Dahl Illustrated by Quentin Blake
Picture Book Stellaluna Written & Illustrated by Janell Cannon
Celebrating more than a quarter century since its debut, the message in the iconic picture book Stellaluna still resonates today. Stellaluna, a baby fruit bat, is accidentally dropped by her mother and falls right into a nest of bird fledglings, where she adapts to the habits and customs of the bird family. Later, a bat sees Stellaluna sleeping in a very un-batlike way, which leads to her reuniting with her mother. When her adopted bird family comes to visit her bat family, the fledglings realize how hard being a bat is and understand how difficult it must have been for Stellaluna to act like a bird. Regardless of their differences, Stelleluna declares: “But we’re friends. And that’s a fact.”
What do you get when you combine the world’s greatest practical joker with extraordinary powers? Matlida, of course. This classic by Roald Dahl, which won the Children’s Book Award in 1988, follows the adventures of Matilda Wormwood, a 5-year-old genius whose parents think she is just a nuisance. At school, this exceptional child must match wits with the wicked headmistress, Miss Trunchbull, who makes life extremely difficult for Matilda’s sweet teacher, Miss Honey. “The Trunchbull,” however, doesn’t know yet who she’s dealing with. Interesting fact: According to roalddahl.com, early drafts of this story have Matilda as a wicked girl who uses her power to help her teacher with financial problems by fixing a horse race.
Middle School The Good Thieves By Katherine Rundell
Preschool/Toddler Good Night, Little Blue Truck Written by Alice Schertle Illustrated by Jill McElmurry
The sixth book in Alice Schertle’s Little Blue Truck Series, Good Night, Little Blue Truck has Little Blue Truck and his friend Toad racing home before a storm. Though once they get there, the thunder and lightning are too loud for sleep. Oh, and don’t forget Little Blue Truck’s other animal friends who start showing up seeking safety from the storm. Don’t worry, sleep does come to Little Blue Truck and his friends, and hopefully for your little one, too.
10 | SAND& PINE MAGAZINE October/November 2019
As described by Publishers Weekly, The Good Thieves is “a dazzling tale of wild hope, lingering grief, admirable self-sufficiency and intergenerational adoration.” Just off the boat from England, Vita Marlowe discovers her grandfather Jack has been cheated out of his home and possessions by a conman. Not one to take things lying down, Vita hatches a plan to take back the home with the help of a unique group of kids, including a young pickpocket. Will they pull of Vita’s death-defying plan and recover her grandfather’s home? There’s only one way to find out.
Adult All the Light We Cannot See By Anthony Doerr
Switching between the lives of Marie-Laure, a young, blind, French 12-yearold girl who flees Nazi-occupied Paris with her father during World War II and an orphan German boy living in a remote mining town with a gift for science and technology, Doerr weaves a tale of survival and kindness during one of the darkest times in history. This isn’t the easiest of reads, but it’s captivating, particularly Doerr’s talent for creating stunningly detailed landscapes of his characters’ environments. Doerr took 10 years to write the book, but his patience and attention to detail paid off. All the Light We Cannot See won multiple awards, including the Pulitzer Prize for Fiction in 2015.
www.SandandPineMag.com | 11
FEEL-GOOD FOODS FOR FALL As the weather cools down and the jeans and sweaters start to emerge from our closets, our thoughts start to contemplate warm, comfortable meals and drinks that can make a fall evening a little more special. So we decided it’s the perfect time to dig through our recipe folder and share some of our favorite feel-good foods for the fall. Oh, and after trying a recipe, share your results on Instagram with #sandandpinemag!
TURKEY CHILI
12 | SAND& PINE MAGAZINE October/November 2019
TURKEY CHILI
nytimes.com
INGREDIENTS 1 tablespoon olive oil 2 pounds ground turkey, white and dark combined 2 cups onions, coarsely chopped 2 tablespoons chopped garlic 1 large sweet red pepper, cored, deveined and coarsely chopped 1 cup celery, chopped 1 jalapeno pepper, cored, deveined and finely chopped 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried 2 bay leaves 3 tablespoons chili powder 2 teaspoons ground cumin 3 cups canned diced tomatoes 2 cups chicken broth, fresh or canned Salt and freshly ground pepper to taste 2 15-ounce cans of red kidney beans, drained 2 cups shredded cheddar cheese 1 cup sour cream (optional) Sliced lime for garnish (optional) DIRECTIONS 1. Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps. 2. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes. 3. Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes. 4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese—and sour cream and lime wedges, if desired.
STUFFED PEPPERS
ciaoflorentina.com
INGREDIENTS 7–8 medium size bell peppers, mixed colors 3/4 cup risotto rice 1 pound wild mushrooms or 1 pound ground chicken 1 medium onion, diced 4 tbs extra virgin olive oil 8 sprigs thyme, leaves only 8 sprigs thyme, whole 1/2 cup Italian flatleaf parsley, roughly chopped 1 teaspoon sea salt, or more to taste Black pepper, to taste 1 teaspoon sweet paprika 28 ounces canned San Marzano tomatoes, whole in tomato puree 1/2 quart vegetable stock, seasoned to taste 3 bay leaves 1/2 cup sour cream or Greek yogurt (optional) Thyme blossoms for garnish (optional) DIRECTIONS 1. Preheat your oven to 375 F. Rinse the peppers and cut the tops and empty the seeds and membrane. Reserve the clean tops also; you’ll need to place them back on top after you fill the peppers. Crush the tomatoes with your hands and add a layer with juices to the bottom of a large enameled cast iron pan. 2. In a large sauté pan heat up the olive oil and sauté the onion with a pinch of sea salt until softened and translucent.
Add the rice, stir and let cook together for about 5 min. Mix in the mushrooms (or ground chicken if using meat) and stir with a wooden spoon. Add the thyme leaves, parsley, 1 teaspoon sea salt, pepper and paprika and mix well together. Cook for a few minutes until the mushrooms start to soften a bit and remove from heat. 3. Stuff each pepper with the rice mixture until they are approximately 3/4 filled (it’s very important not to overstuff them). Put the tops back on, just to make sure the stuffing will stay inside. 4. Arrange the peppers in the heavy bottom sauce pan on top of the tomato layer. Pour in the stock and the remaining crushed tomatoes, making sure the liquid comes all the way up the sides of the peppers. Add the bay leaves and thyme sprigs, and transfer the pot to the oven for 50 minutes. 5. Remove from the lid and allow the peppers to cook uncovered for another 10 minutes. 6. Remove the pot of stuffed peppers from the oven very carefully and allow it to sit covered for 10 min before serving. Serve with a drizzle of sour cream and garnish of fresh parsley and thyme. TIPS: Serve the stuffed peppers warm surrounded by the broth they were cooked in and drizzled with sour cream or Greek yogurt. And if you happen to have any chicken and rice or mushroom and rice mixture leftover, just spoon it in the pot around the peppers to cook together.
www.SandandPineMag.com | 13
FEEL GOOD FOODS FOR FALL
BAKED ZITI WITH SPINACH, MUSHROOMS AND RICOTTA (VEGETARIAN)
feastingathome.com
BEEF AND GUINNESS PIE
thekitchenmccabe.com INGREDIENTS 3 tablespoons olive oil 1 1/2 pound beef stew meat, cut into 1/2-inch cubes 1 tablespoon coarse salt 1/2 teaspoon pepper 1/4 cup flour 1 large onion, diced 8 ounces small mushrooms, quartered 1/2 tablespoon fresh rosemary, chopped 1 garlic clove, minced 1 1/2 tablespoon tomato paste 6 ounces Guinness or other Irish stout beer 2 cups beef broth 2 small russet potatoes, peeled and cut into quarter cubes 2 pie crusts (enough for a double- crust pie) 1 egg 2 tablespoons milk DIRECTIONS 1. Heat the olive oil on high in a stock pot or preferably a cast iron pot. In a bowl, toss the beef with the flour, salt and pepper until thoroughly coated. Add the beef to the hot oil and brown on all sides. Do this in two additions, so as to not overcrowd the pan. When the beef is browned, remove from the pan. 2. Add the onion and mushrooms to the pan(adding a little more oil, if necessary) and sauté for 4–5
minutes, stirring frequently. When the mushrooms and onions begin to brown, add the rosemary and continue to sauté for a few more minutes, or until a deep brown color is achieved. Add the garlic and sauté for 30 seconds more. Add the tomato paste and mix it into the vegetables, cooking for another 30 seconds. 3. Place the beef back in the pot and mix in to the vegetables. Add the Guinness to the pot while stirring and scraping the sides to loosen browned bits and deglaze the pot. Add the beef broth, and bring the liquid to a simmer. Place a lid on the pot and reduce the heat to medium-low. Continue to lightly simmer for 1 1/2 hours, stirring occasionally. After 1 hour of simmering, add the potatoes to the filling. Re-cover the pan and continue cooking. 4. When the meat is tender, remove the lid and allow to simmer for another 20 minutes or until the sauce has thickened slightly. 5. Roll out 2/3 of the pie crust dough to cover a 9-inch pie dish. Pat the dough down into the dish and fill with the hot beef filling. Roll out the remaining dough into a circle large enough to cover the top of the pie. Place on top of the filling and seal the edges of dough around the dish. Beat together the egg and milk and brush over the top of the pie. 6. Bake in a oven preheated to 350 F for 30–40 minutes, until the crust is golden brown and the filling is bubbling.
14 | SAND& PINE MAGAZINE October/November 2019
INGREDIENTS 2 tablespoons olive oil 1 shallot, chopped 4 garlic cloves, roughly chopped 8 ounces mushrooms, sliced 1/4 teaspoon salt, pepper 3 ounces baby spinach (about 2 big handfuls) or chopped kale or chard 2 cups chicken stock or veggie broth 1 24–25 ounce jar marinara sauce (Trader joe’s organic brand is really tasty) 8 ounces dry penne or similar pasta 8–10 tablespoons ricotta or herbed tofu ricotta 1/4 cup pecorino or parmesan, finely grated (optional) 1/4–1/2 cup mozzarella (optional) Fresh basil or Italian flatleaf parsley or optional chili flakes to garnish DIRECTIONS 1. Preheat oven to 400 F. 2. Heat oil over medium heat, add shallot, garlic and mushrooms, and season generously with salt and pepper, cooking and stirring until mushrooms get golden brown, about 10 minutes. Add spinach and wilt, then add 2 cups stock, a jar of marinara sauce and the dry pasta (about 2 3/4–3 cups dry). Stir, and bring to a simmer. Dot with dollops of ricotta. Sprinkle with optional mozzarella and pecorino. Cover well and place in the oven to bake for 30 minutes. 3. Uncover and let the cheese get a little golden for a couple minutes. If there seems to be too much liquid left in the pan, simply simmer uncovered on the stove top for 1–2 minutes until it evaporates. 4. Garnish with fresh herbs and chili flakes, if you like.
Drum & Quill Cocktails + Kitchen
ith one of the area’s largest spirits collections paired with casual dining favorites, the W authentic pub atmosphere is a cozy place to settle down with friends to enjoy a classic cocktail or a bite to eat. If you like your casual dining served with something shaken, stirred or on tap head to Drum & Quill.
Open 7 Days A Week• 40 Chinquapin Rd • Pinehurst, NC
Monday - Thursday: 10-4 Friday & Saturday: 10-5 Closed Sunday • (910) 725-1100 baby and children's boutique
375-C SE Broad Street, Southern Pines
Manhattan You don’t need a silver forkBourBon to eat good food. – Paul Prudhomme turkey, Gouda & red PePPer Crostini Crostini Sliced turkey Smoked gouda Diced scallions for garnish ELKI Carmelized Red Pepper Crostini Spread Layer each slice of crostini with cheese and turkey, then top with a dollop of red pepper spread. Garnish with scallions. Available exclusively at
105 Cherokee Rd #1-G, Pinehurst
Bring in this ad and receive 20% off one jar of ELKI Carmelized Red Pepper Crostini Spread. Offer good through 10/31/2019.
www.SandandPineMag.com | 15
FEEL GOOD FOODS FOR FALL
PUMPKIN BROWNIES
thecookierookie.com INGREDIENTS Brownie mix of your choice 1/2 can pumpkin (NOT pumpkin pie filling) 6 ounces cream cheese, softened 3 tablespoons sugar 1 tablespoon pumpkin pie spice 1/2 cup milk chocolate chips DIRECTIONS 1. Following instructions on your brownie mix box, preheat your oven; 350 F works well. Make the brownie mix in a separate bowl. Follow the directions on the box. Add the milk chocolate chips to the brownie mix. Stir them in and set the bowl and set to the side. 2. Mix the pumpkin, cream cheese, sugar and pumpkin pie
spice in another bowl. Mix until very smooth. 3. Spray your pan with cooking spray before starting. Pour half of the brownie mix into the pan and spread out so the entire bottom of the pan is covered. 4. Next add the pumpkin. You can either spoon the pumpkin filling onto the brownie in chunks or spread it out evenly. Cover the pumpkin with the rest of the brownie batter and smooth out the top. 5. Now you’re ready to bake! Consider adding 10 minutes to the directions on the box (since you’re adding quite a bit of depth with the pumpkin mix, you’ll need to bake the confection longer). To check if brownies are done, dip a fork into the middle of the brownies. If the fork comes out clean, they’re done!
APPLE FRITTERS
smalltownwoman.com
INGREDIENTS 1 1/2 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 2/3 cup milk 2 eggs 3 tablespoons applesauce 2 large Granny Smith or Honeycrisp apples, peeled, cored and diced Canola oil for frying
16 | SAND& PINE MAGAZINE October/November 2019
PUMPKIN HOT CHOCOLATE
alattafood.com
INGREDIENTS 2 1/2 cups milk 5 tablespoons pumpkin puree 1 tablespoon maple syrup 1 tablespoon brown sugar 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon allspice 1 teaspoon vanilla extract 4 ounces semi-sweet chocolate, chopped DIRECTIONS 1. In a small saucepan, heat milk over med heat until it begins to simmer (about 2–3 minutes), stirring occasionally. 2. Turn heat to low, and add in pumpkin puree, maple syrup, brown sugar, cinnamon, nutmeg, allspice and vanilla extract, whisking gently until all ingredients are combined. 3. While the stove is still on low, add in chopped chocolate, and whisk until the chocolate is melted. Divide hot chocolate between 3–4 glasses, and top with whipped cream and cinnamon.
GLAZE 2 cups powdered sugar 1/4 cup milk 1/2 teaspoon vanilla DIRECTIONS 1. Whisk together flour, sugar, baking powder, salt and cinnamon in medium bowl. Make a well in the center and add milk, eggs and applesauce. Stir just to combine. Fold in apples. 2. Heat 1 1/2 inches of oil in heavy skillet, Dutch oven or deep fryer to 375 F. Drop about
1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side. Remove to paper towels to drain. 3. Whisk together milk, powdered sugar and vanilla. Dunk each fritters in the glaze turning over to make sure both sides coated. Place on wire racks to air dry and drip.
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By ROBERT NASON & ELLEN COOPER
T
here’s no question that cannabidiol (CBD) has been the trend of the past couple years. But unlike other health trends that tend to come and go (remember healing spices or charcoal detox beverages?), this one doesn’t look like it will be shelved, replaced or forgotten anytime soon. Since 2014, the CBD industry has skyrocketed. Products have advanced from the traditional healthcare and pharmaceutical industry to new industries including cosmetics, spa services, specialty foods and beverages, vitamins, and even pet foods and supplies. Sales of products containing CBD are expected to top $5 billion by the end of 2019, a 700 percent increase from 2018, according to market research conducted by the Brightfield Group, a research firm focused on the cannabis industry. The already popular product became even more popular with the passing of the Agriculture Improvement Act of 2018
18 | SAND& PINE MAGAZINE October/November 2019
www.SandandPineMag.com | 19
(also known as the 2018 Farm Bill) by Congress in December 2018. Among the 2018 Farm Bill’s broad-ranging provisions, it legalizes the cultivation and sale of hemp at the federal level, while also leaving plenty of discretion to the Food and Drug Administration (FDA). Brightfield analysts project that the CBD industry could reach nearly $24 billion in sales by 2023. The majority of those sales, projected at more than $16 billion, are expected to come from chain store retailers, followed by online and natural foods stores with $3 billion and $1.3 billion in sales, respectively. As sales rise and the industry blooms, the question of what CBD actually is and what it does becomes more prevalent.
Because it doesn’t result in a psychoactive reaction, CBD has become very appealing for individuals looking for relief from pain, or other symptoms, without the mind-altering effects of marijuana or pharmaceutical drugs. When CBD enters the human body, it interacts with the body’s endocannabinoid system, a regulatory system made up of naturally occurring cannabis-like molecules. The endocannabinoids work like neurotransmitters, sending messages through the body to help maintain homeostasis— reducing the sensation of pain and decreasing inflammation. The body’s natural CBD receptors are mainly present in the brain, where they’re involved with cognition, memory, motor skills and pain, but also in the peripheral nervous system, liver, thyroid, uterus and more. Studies have found CBD can help relieve chronic pain, reduce anxiety and depression, help with sleep and even help reduce seizures in patients with epilepsy syndromes. Take a step back
What is it and how does it work?
While CBD is indeed a chemical found in the cannabis plant, it doesn’t contain tetrahydrocannabinol (THC), the psychoactive ingredient found in the plant that produces a high. Its natural, therapeutic benefits and its mainstream accessibility are contributing factors to why and how CBD has gained its popularity. “The legal definition of hemp, and this is what separates hemp from marijuana, is that marijuana has more than 0.3 percent THC in it by weight,” says William Dean, owner of Flowland in Aberdeen, a specialty shop that sells CBD products. “So marijuana is typically grown for its higher THC content. There’s still CBD in the plant, just at a lower level. Hemp has been bred to flip that. It’s like a red rose and a yellow rose. The hemp has been grown and bred so that the CBD level goes up and the THC level goes down, by definition, lower than 0.3 percent at harvest.” 20 | SAND& PINE MAGAZINE October/November 2019
While the National Institutes of Health (NIH) database lists hundreds of studies involving CBD as a treatment for conditions as varied as infantile spasms and Parkinson’s disease, research supporting its benefits are still limited. Furthermore, the Food and Drug Administration (FDA) has prohibited the sale of CBD in any unapproved health products, dietary supplements or food. Indeed, it’s difficult to even find a medical physician to discuss CBD on record. Gretchen Kelly, spokesperson for FirstHealth, responded to an email interview request, stating, “I wish we could provide insight from a FirstHealth provider, but I’m afraid it would be considered medical advice or a medical opinion. We prefer to not comment on this topic at this time.” Dr. James Taylor, an anesthesiologist and founder of Integrated Hemp Solutions in Southern Pines, which manufacturers hemp-based CBD products, is not surprised by the medical field’s aversion to speaking about CBD. He points to a general lack of knowledge on the subject even though there are more than 20,000 articles available now on cannabis, CBD and hemp. And he also says many state medical boards, including the North Carolina Medical Board, have yet to put out a position statement on CBD, which can give physicians further pause. “Even though there’s a lot of studies out there, we weren’t taught it in medical school or in our residency programs,” he says. “Right now in my pain clinic, we probably have 10 drug reps walk through the door every day. And what do they walk through with? Articles and studies, so they’re educating
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us. For CBD, no one is systematically going to physicians and saying, ‘Hey, here’s the research articles you guys have missed over the last 15 years.’ If there was a force out there educating, like the pharmaceutical industry does, doctors would be much more willing to speak out from a place of intelligence.” Taylor turned to CBD for his patients two years ago as he witnessed the opioid crisis kill 60,000 people a year in the U.S. He started researching the uses and benefits that have been reported from the “cannabis world” out West and saw a lot of promising research, particularly with cannabis helping reduce opioid use and reducing mortality in states that had cannabis.
William Dean of Flowland
So he decided to recommend CBD to 100 patients for a few months to see what would happen. “We had tremendous results,” he says. “It wasn’t as good as we wanted. We wanted our patients to all be completely pain free, get them off their narcotics. But that’s not how it worked. But they did start sleeping much better, and that was great, especially for patients who are in chronic pain. We also found it reduced their anxiety and when they had an anxiety attack, they would reach for their CBD bottles versus reaching for alcohol or benzodiazepine [like Valium]. The third thing we saw that was very significant was that the patients on CBD came back hopeful. They had hope.” Buyer beware
Although popular and common in the mainstream market, as of July 2019, the only CBD product that has been approved by the FDA is Epidiolex, a prescription oil that treats two types of epilepsy and recorded more than $30 million in sales in the first quarter of 2019 alone. Aside from Epidiolex, state laws pertaining to the use of CBD vary. Due to the popularity of the product and the rise of internet and single-store distributors, the FDA is very concerned about 22 | SAND& PINE MAGAZINE October/November 2019
the quality of products on the market and the unreliability of the purity and dosage of CBD in the products. The FDA reports that a recent study of 84 CBD products bought online showed that more than a quarter of the products contained less CBD than labeled. In addition, THC (the drug that does contribute to a high) was found at levels more than 0.3 percent in 18 of the products analyzed. The problem here, according to the FDA, is that THC can actually cause anxiety or make seizures worse—the complete opposite reaction of what CBD is claimed to help. Because the process is not regulated, there’s no standard to confirm quality or authenticity of products being sold across the nation, which means the CBD products you see at gas stations or vitamin stores may cause more harm than help. Taylor and Dean both acknowledge quality standards in the industry are not reliable yet and both advise caution when purchasing CBD products, emphasizing local products over online or massproduced products. “A study came out in November 2018 that showed 70 percent of all the products that are on the internet are not what they say they are,” says Taylor. “So you’re recommending your patients consume this, but yet they’re out in a marketplace where the probability is they’re not going to get a good product. So it’s difficult. My suggestion is to find folks you trust and once you find a good product that works, stick with it. That’s one of the reasons we formed Integrated Hemp. We said, ‘Let’s go out and meet some farmers in North Carolina. Let’s extract it ourselves and let’s put in the bottle exactly what’s supposed to be in the bottle.’” Dean follows a similar philosophy, selling mostly locally produced CBD products or products that he can fully source. “That’s why we push the Farm Life CBD, out of Carthage. We’ve got others from Oregon and Colorado, but we try to push the local guys,” he says. How it’s currently being used
Simply google “CBD” and millions of results come up. A person can use CBD oil in different ways because it comes in so many different forms: oils, sprays, lotions, edibles, bath bombs, gummies, vapes and more. Coffee shops offer CBD lattes. Happy hour specials include CBD-infused cocktails. Beer companies are selling CBD drafts. Spas and beauty salons are offering CBD beauty treatments. For most users, however, it’s not a fad to experiment with but a true source of relief. Felisha Burr, of Ellerbe, has been using CBD for a few years now to help with mild anxiety, severe cramping and headaches. She was introduced to CBD by a
friend and now considers it an “all-in-one” medicine. “I wasn’t taking anything that was prescribed but I would use over-the-counter products to combat headaches, aches and pains in my body,” she says. “CBD has replaced my need for OTC products. I have a fast-acting CBD oil to take orally and a CBD topical cream to apply. They’ve helped tremendously with pain and not having to take other medications that eventually can end up being bad for your body. Luckily, I haven’t experienced any side effects from CBD other than, of course, feeling better.” Dean uses it daily for sleep and points to his mother as prime example for those considering CBD use. “My mother, she’s been dealing with fibromyalgia for as long as I can remember,” he says. “Arthritis, of course. Anxiety, sleep issues. She’s also battling cancer. So she’s got a lot going on and after taking CBD for a while, she said to me, ‘I haven’t taken my anxiety medication in two weeks.’ So it’s things like that, where you don’t realize it until you say, ‘I haven’t taken a Zanax in a month.’ That’s when people say, ‘Well maybe that stuff is working.’” The bottom line
Whether empirical or anecdotal, CBD has shown positive benefits for its users. This doesn’t mean, however, that a potential CBD user shouldn’t approach the decision without
caution. According to the Mayo Clinic, although it is generally well-tolerated by users, CBD can cause side effects such as dry mouth, diarrhea, reduced appetite, drowsiness and fatigue. A more serious side effect is negative interactions with other medications, which makes it important to consult with a doctor before using. Taylor’s hope is that CBD is just the beginning for looking at alternatives to pharmaceuticals. “With this opioid crisis, for me it was stop, drop and roll,” he says. “It was like, I need to do something because I can’t continue to do the same thing. We found something that works. And it’s a very exciting time in general for medicine. What’s called cannabinoid medicine is just in its infancy. I truly believe that cannabinoid medicine, and plant-based medicine in general, is going to change the way we view our health care and the way we view drugs.” It would seem the market is striving toward alternatives as well. “I would say that probably 80 percent of the people who walk out the door with a CBD product tend to come back a month or so later because they’re seeing some kind of improvement,” says Dean. “It’s not a miracle. It’s not like you take a dropper and all your pain goes away. But it can make life bearable so that you don’t have to eat a handful of antiinflammatories or painkillers every day. It’s just a natural thing that is easy on the system.”
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Garden Variety
24 | SAND& PINE MAGAZINE October/November 2019
Mast:
An Essential Food Source BY CL AUDIA WATSO N N.C. COO P E RATIV E EXTENSIO N SERV ICE MAST E R GARDENER VO LUNTEER
M
ast-producing trees and shrubs are among the most valuable plants in the landscape. Mast is the botanical name for nuts, seeds, buds or the fruit of trees and shrubs that are eaten by wildlife and humans. Hard mast includes hard nuts and seeds, such as acorns, hickory nuts and walnuts. Hard mast is considered very important because its higher energy content helps animals prepare for and survive the cold of winter. Oak trees (Quercus spp.) are prime example of a hard mast tree. The fast-growing willow oak (Q. phellos) offers a treasure trove of small acorns for woodpeckers and jays, and it is a critical food source for chickadees who need up to 9,000 caterpillars to raise one family of nestlings. Soft mast includes berries and fruits such as crabapples, blueberries, persimmon, mulberries and serviceberries. These plants provide food for birds and mammals, as well as nectar for honeybees and other pollinators. Mast also includes the winged seeds of maple trees as well as pine seeds and nuts, catkins, hips and even bark.
Mast producing trees are also an indispensable source of shelter for many smaller mammals and birds. Butterflies and other flying insects may refuge under leaves during storms, and many insects overwinter in the tree bark, where they help sustain woodpeckers and other species during the cold months. Plant a tree or shrub that provides food and shelter for wildlife and birds. The following are some of some of the best mast-producing trees and shrubs for our area: • • • • • • •
Oaks (Quercus spp.) Hickories (Carya spp.) Maples (Prunus spp.) Dogwoods (Cornus spp.) Blueberries (Vaccinium spp.) Chokeberries (Aronia spp.) Serviceberries (Amelanchier spp.)
Tips: • Plant viburnum (Viburnum spp.) and watch the birds, particularly catbirds, gobble the fruit. • The Eastern red cedar (Juniperus virginiana) provides food and shelter for cedar waxwings and hummingbirds.
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www.SandandPineMag.com | 25
BEETS
At the
Table
By KAREN CAULFIELD
I
did not grow up in a beet-eating household—I imagine there are many children who wish they didn’t either. Beets are more of an adult taste, with their kind of sweet, earthy flavor. I can’t remember exactly why I tried beets, but I finally did and I love when autumn rolls around because it just feels like the right time for roasted beets with goat cheese. That’s the easiest way to prepare them: Chop the greens off, wash them, roast them in the oven with salt and oil, peel them, and serve with goat cheese and a little balsamic vinegar. This recipe works best with baby beets. At first, early humans only ate the beet greens— the root was too stringy. Overtime and selective cultivation, however, the root grew into something like a carrot or parsnip and eventually into the bulbous form common today. In fact, Swiss chard is a leaf beet. Now we have white, golden, red and striped varieties. These all vary in sweetness and earthiness, with white being the least of both. In the mid-1700s, Andreas Sigismund Marggraf discovered how to produce sucrose from beets and now about 20 percent of the world’s sugar comes from beets. Beets pack a nutritional punch, containing folic acid, vitamin C, and a host of dietary minerals and fiber. This makes them good for reducing cholesterol, preventing colon and stomach cancer and combatting cardiovascular disease. Beets are one of the few foods that don’t lose flavor in the canning process, but they do lose some of their nutritional value. Beets are grown in more than 30 states and are harvested year-round, with peak season from June to October. Smallto medium-sized beets (less than two and a half inches in diameter) are most often used for cooking. Larger beets tend to be tougher, with unpalatable woody cores.
26 | SAND& PINE MAGAZINE October/November 2019
Chlodnik
Polish Beet Soup 3 cups sliced pickled beets, diced 1 1/2 cups cucumbers, peeled, seeded and diced 10 large radishes, quartered and sliced 1/2 cup sliced scallions (or more) 4 cups sour cream 1 quart buttermilk 2 cups pickled beet juice 2 cans of beer (12 ounces each) 1 tablespoonsalt 1/2 teaspoon white pepper 5 tablespoon freshsnipped dill Lemon slices for garnish Whisk buttermilk, sour cream, pickled beet juice and beer together. Whisk the sour cream and beet juice together first so there are no white lumps, then add the buttermilk and beer. It will turn a beautiful pink color. Whisk snipped dill, salt and white pepper into the pink liquid. Whisk together again. Add seasoned liquid to the diced beets, diced cucumbers, sliced green onions and radishes. Best chilled overnight. Makes about a gallon of soup. Some people like to add a lemon slice as a garnish and a sprig of fresh dill. Also, a few ice cubes added to the soup bowl help keep it chilled longer. And some people like to add chopped hard-boiled egg and chopped fresh tomatoes. Be creative.
www.SandandPineMag.com | 27
TIPS • When buying beets, choose smooth, hard, round beets with surfaces free of cuts or bruises.
• Avoid beets with soft spots or shriveled skin.
The taproot should be slender, and if the greens are attached, make sure they are crisp and bright, especially if you plan to eat them.
• If you choose bunched beets, select equalsized ones so they cook evenly.
• Remove greens from beets immediately to
prevent moisture loss. Leave about 1 to 2 inches of stem to prevent nutrient loss through bleeding while cooking.
• Don’t peel beets until after cooking, since their
• Like many fresh vegetables, raw beets do not
freeze well. Cooked beets, however, retain their flavor and texture in the freezer.
• Unwashed beets can be stored in the refrigerator crisper for two to four weeks.
• Beets can be eaten raw, boiled, steamed, roasted or pickled. Preparations vary from borscht and chlodnik (cold soups) to burachky and chrain (condiments) to salads and risotto.
• Locally, you can get a great beet salad with
spinach, potatoes, olives and goat cheese at Chapman’s or a completely different citrusy beet salad at Meat & Greek in Southern Pines.
nutrients and color easily drain away.
Spiced Marinated Beets
Greek Beet Salad
2 pounds red beets (about 6 medium), scrubbed 1/3 cup olive oil 2 teaspoons coriander, mustard, fennel, caraway and/or cumin seeds 2 dried bay leaves 1/4 cup red wine vinegar Kosher salt
3 medium-sized red beets, boiled, peeled and diced 1/2 cup organic green lentils, cooked until tender (not mushy) and drained 2 medium-sized carrots, diced
Amiel Stanek,epicurious.com
Preheat oven to 425 F. Place beets in a shallow baking dish and add water until it reaches about 1/2 inchup the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65–75 minutes. Remove from oven, uncover and let sit until cool enough to handle. Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef’s knife, then tear into bite-size pieces and place in a large bowl. Heat oil, spices and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar and toss to combine. Season with salt. Let cool. Do ahead: Beets can be marinated 5 days ahead. Cover and chill.
28 | SAND& PINE MAGAZINE August/September 2019
Meat & Greek Eatery & Market, Southern Pines
2 celery stalks, diced Mix all ingredients in a bowl and dress to serve with the Greek beet salad honey dressing. Garnish with fresh basil if desired.
Greek Honey Dressing: 5 ounces extra virgin olive oil 1 ounce organic Grecian thyme honey 3/4 ounces organic apple cider vinegar 1 ounce fresh lemon juice Pinch dry mustard Pinch ground cinnamon Pinch dried parsley 2 pinches of ground nutmeg Splash of orange juice Blend all ingredients and serve over the beet salad.
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Beer Matters
The Crispest Trend in Beer BY JASON DICKINSON, CERTIFIED CICERONE®
A
recent article in the beer world asked 20 professionals what they thought the No. 1 beer trend in 2020 would be, and 15 of those experts had the same answer: The rise of the craft lager. Craft lagers were somewhat an anathema in the explosion of craft brewing. The reason craft breweries existed was to show the beer drinking crowd that they didn’t have to settle for flavorless mass-produced lagers. That’s why the rise of the craft lager is such an interesting topic. Lager translates into “to store.” It describes both a family of yeast and a brewing process. Lagers are cold-fermented and need to mature in tanks for a much longer time than ales. Because it is fermented cold, the yeast does not impart strong flavors. The goal of a lager is to be clean, crisp and highly repeatable. You want the beer to taste the same from batch to batch. The larger brewing companies designed their lagers to be nearly flavorless, so that it could appeal to the largest possible audience. This last aspect was the rally cry for craft breweries. They wanted to show how flavorful beer can be. They did this by using ale yeast, which imparts flavors, and by using a wider range of ingredients. So, if lagers were originally designed to be a massed produced flavorless liquid, why would the craft brewing scene see such growth in craft lagers? The answer is divided into two camps. The first camp are larger—regional or national—craft breweries that want to target the 80 percent
30 | SAND& PINE MAGAZINE October/November 2019
of the beer-drinking public who only drink macro lagers. Those larger breweries, like Founder’s, Bells, Sierra Nevada, etc., cannot grow their companies by producing more and different beers for the market segment that already drinks craft beer. That space is getting increasingly crowded by smaller breweries that can change rapidly with customer demands. The larger breweries are not nimble enough. Many of them are now producing a lager that can compete with the macro breweries in price but also offer just a tad bit more flavor than the macro lagers. The hope is that if a Bud Light drinker tries a Founders Solid Gold, that maybe that drinker will also try some of their other flagship offerings. I highly recommend bringing a 15-pack of Founders Solid Gold to your next party and see what the non-craft-beer drinkers think. The second camp of craft breweries producing lagers are taking a very different approach. This group of breweries are demonstrating how flavorful lagers can be. They are not brewing their lagers for the macro lager drinking public. Instead, they are showing their die-hard fans how unique and flavorful a lager can be. We are seeing some of the most sought-after breweries investing in sideways lager tanks, specialty lager faucets, and even wood aging vessels. In North Carolina, Burial is currently leading the charge. They have invested a large chunk of money into lagering equipment and are collaborating with some of the
WE CARRY NEW AND USED
best breweries in the country on lagers. Additionally, Casita Cerveceria hosted a lager only craft beer fest in Charlotte in August. They brought some of the best breweries from around the country to showcase this burgeoning style. The economics vary greatly between the two craft lager camps. The first camp is designed to compete with the macro lagers on price. You can expect to pay less than $1 per 12-ounce beer. The second camp, however, is priced similarly to their IPAs. This makes sense to the raving fans who will pass up a soughtafter IPA for a lesser-known lager. This is because the smaller brewery is taking on more risk by tying up equipment for longer periods of time and they are often using locally sourced ingredients. For this customer, they don’t expect their beer to be priced cheaper just because it says lager. They are paying to see what kind of flavors the brewers can coax out of this often-misunderstood style. At Triangle Wine, we started to feature two lagers on draught side by side in the summer months. One was a traditional lager at a standard price. This was the beer you didn’t have to think about and could easily imbibe responsibly due to the low alcohol content. We also featured a craft lager from a smaller, North Carolina brewery. I think the standout this year was NAV lager by Southern Pines Brewing Company. That beer is perfect, in my opinion. Another great option was Fonta Flora Lake James Lite and Lake James Lime. Both are easily crushable and “crispy.” If you think of yourself as a craft beer connoisseur, I highly recommend trying small batch lagers. You will find some amazing flavors in areas you wouldn’t expect. If you are going to a social gathering, grab Bell’s Lager of the Lakes, Founders Solid Gold or Southern Pines NAV. All three of those are easy crowd pleasers.
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{
BEER FESTIVALS
The first Oktoberfest, in 1810, wasn’t all about the beer. It started with a horse race arranged for the people of Bavaria to celebrate the wedding of Prince Ludwig and Princess Therese. The rest of the celebration, lasting six days in total, hosted a parade and a fair for the more than 10,000 citizens of the kingdom. The celebration was so well received, it was staged year after year, adding more entertainment, activities and food along the way. Magic shows, menageries, music, even goose chases have been part of the festivities. It wasn’t until 1896 that the first beer tents, selling only beer brewed in Munich, were established. We don’t know what took them so long. Over the years, Oktoberfest in Munich grew longer and longer, and now it runs for 16 days and begins in September to take advantage of the nicer weather. And, believe it or not, the wearing of the traditional lederhosen and dirndl dresses wasn’t customary until about 15 years ago. If you can’t get over to Munich this year—it runs through Oct. 6, so you can still catch the tail end—North Carolina has a number of celebrations throughout October and November, even if they’re not strictly Oktoberfest-themed. We don’t think the Germans will mind.
T
BEER IS PROOF THAT GOD LOVES US AND WANTS US TO BE HAPPY. - Benjamin Franklin
32 | SAND& PINE MAGAZINE October/November 2019
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{
BEER F E S T I VA L S
Oct. 5, 2019 Asheville Oktoberfest Asheville, NC Tickets and info: ashevilleoktoberfest.com – Brewgrass Music Festival Asheville, NC Tickets and info: brewgrassfestival.com – Hoptoberfest Rockingham, NC Tickets and info: richmondcountychamber.com – Kernersville Oktoberfest Kernersville, NC Tickets and info: kornersfolly.org/event/ kernersvilleoktoberfest – Hops & Harmony Craft Brew Fest Statesville, NC Tickets and info: downtownstatesvillenc.org/hopsand-harmony
BEER: SO MUCH MORE THAN JUST A BREAKFAST DRINK. - Homer Simpson Beericana: Craft Beer & Music Festival Holly Springs, NC Tickets and info: beericana.com – Laketoberfest Music & Brew Festival Cornelius, NC Tickets and info: cornelius.org/447/Laketoberfest Oct. 18–19, 2019 Triangle Oktoberfest Cary, NC Tickets and info: triangleoktoberfest.org Oct. 19, 2019 World Beer Festival Durham, NC Tickets and info: worldbeerfestival.com/durham
Oct. 12, 2019
Oct. 25, 2019
Sierra Nevada Oktoberfest Mills River, NC Tickets and info: sierranevada.com
Voracious & Rare Beer Festival Wilmington, NC Tickets and info: lighthousebeerandwine.com
34 | SAND& PINE MAGAZINE October/November 2019
Oct. 26, 2019 Lighthouse Beer & Wine Festival Wilmington, NC Tickets and info: lighthousebeerandwine.com – OB Brewtag Nags Heads, NC Tickets and info: obxbrewtag.com – Big Elkin Brewfest Elkin, NC Tickets and info: bigelkinbrewfest.com Nov. 2, 2019 Tryon Beer Fest Tryon, NC Tickets and info: tryonbeerfest.com Nov. 9, 2019 BBQ, Blues and Brews Fuqua-Varina, NC Tickets and info: fuquay-varinadowntown.com/events
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HUmans of Moore County
I
grew up in a small town in Ohio and at that point in my life, I’d never lived anywhere else. I went to college 40 minutes away from my family, so I could go back any time, every day, whenever I needed to. I was never really far from home. We didn't go anywhere else. I'm a sheltered person. Even when I went to college, I was very much a person that was told "You're going to be a teacher. You'd be a good teacher." So I went to school to be a teacher. But then I changed my major because my dad had a heart attack. I switched to exercise science and worked in the physical therapy program and helped him through recovery. I think if I would've stayed I would have fallen right back into the teaching aspect of it and been like a physical trainer or somebody at the school, because, again, most of my family worked at the school as well. That was my life. I was married. We were together for seven years and married for a year. I got married when I was 25. We divorced right before I turned 26. At that time, I was the only one who had gotten a divorce in my family. But after that, my cousins and everybody else got divorced. Then my new boyfriend at the time got a job offer in South Bend, Indiana, and I had to make a decision because I had never left my family—they all live in the same county, both my mom's side and my dad's side, even still. So I said, "Yes, I'm going to do this. I'm going to make that decision because I've never been anywhere in my life." I just thought I needed a change. I needed to break out from the norm of my family. I needed to try to be my own person because I was always following. Honestly, back home, I think they're all very jealous that I've gotten away and that I've been able to do my own thing. But in my mind, I feel like I'm not there for them. It's like a whole other level of guilt, but that's just how my brain works. They're like, "Well, you got out of Ohio." And I'm like, "Well, why can't you guys?" And I just see where I probably would still be had my second husband not come around and gotten an opportunity, and had I not decided just to live for myself and tried not to worry about everybody else, and focus on myself and growing.
36 | SAND& PINE MAGAZINE October/November 2019
Live Music Events Aberdeen
Pinehurst
Rooster's Wife
Dugan’s Pub
Sunday, Oct. 6, 6:46 p.m., $20–25 Julian Loida
Every Thursday, 8:30 p.m., Free Karoake with Mr. Bill
Thursday, Oct. 10, 6:46 p.m., $20–25 Stand and Sway, Beth Wood and Ara James
Every Friday and Saturday, 9 p.m., Free Live music
Friday, Nov. 8, 7:00 p.m., Free Tom Compa
Tufts Memorial Park
Saturday, Nov. 9, 7:00 p.m., Free Rod & Tom
Live After 5 Concert Series Friday, Oct. 11, 5:30 p.m., Free Bantum Rooster
Friday, Nov. 15, 7:00 p.m., Free Jonathan Robinson
115 N. Poplar St.
Sunday, Oct. 13, 6:46 p.m., $15–20 Debbie Davis and Josh Paxton Sunday, Oct. 20, 6:46 p.m., $20–25 Eduardo and Noche Flamenca Thursday, Oct. 24, 6:46 p.m., $15–20 Jeremy Pinnell Sunday, Oct. 27, 6:46 p.m., $15–20 Rosier Friday, Nov. 1, 6:46 p.m., $20–25 Idlewild South Sunday, Nov. 3, 6:46 p.m., $25–30 Shawn Camp Friday, Nov. 8, 6:46 p.m., $15–20 Sam Baker Sunday, Nov. 10, 6:46 p.m., $20–25 Jamie Laval and Megan McConnell
2 Market Square
1 Village Green Road
Friday, Nov. 22, 7:00 p.m., Free Mama Molasses
Saturday, Nov. 2, 9 p.m., Free The Soulshine Brotherhood
Friday, Nov. 29, 7:00 p.m., Free Scott Grote
Southern Pines
Saturday, Nov. 30, 7:00 p.m., Free Noah Proudfoot
250 NW Broad St.
The Bell Tree Tavern
2 Market Square
The Sunrise Theater
Friday, Oct. 4, 5:00 p.m., Free First Friday - Empire Strikes Brass
The Wine Cellar 241 NE Broad St.
Friday, Oct. 4, 7:00 p.m., Free Tim Wilson Saturday, Oct. 5, 7:00 p.m., Free Mama Molasses
Sunday, Nov. 17, 6:46 p.m., $15–20 Hush Kids
Friday, Oct. 11, 7:00 p.m., Free Jonathan Robinson
Sunday, Nov. 24, 6:46 p.m., $20–25 Chris Jones and the Night Drivers
Saturday, Oct. 12, 7:00 p.m., Free Rod & Tom
Carthage
Friday, Oct. 18, 7:00 p.m., Free Tim Wilson
24 / 27, 6 miles west of Carthage
Saturday, Oct. 19, 7:00 p.m., Free Heather Kenney
Every Tuesday, 6:00 p.m., Free Live bluegrass, country and gospel music
Saturday, Nov. 2, 7:00 p.m., Free Tim Wilson
Dugan's Pub
Wednesday, Nov. 13, 7:00 p.m., $20–25 Jerron Paxton with Jontavious Willis
Maness Pottery and Music Barn
Southern Pines (cont.)
Friday, Oct. 25, 7:00 p.m., Free Noah Proudfoot Saturday, Oct. 26, 7:00 p.m., Free Scott Grote Friday, Nov. 1, 7:00 p.m., Free Scott Grote
155 NE Broad St.
Saturday, Oct. 12, 10:00 p.m., Free Dark Horse Friday, Oct. 18, 10:00 p.m., Free Ethan Hanson Friday, Oct. 25, 10:00 p.m., Free Will Jones Friday, Nov. 1, 10:00 p.m., Free Will Jones Saturday, Nov. 2, 10:00 p.m., Free Dead City Symphony Saturday, Nov. 16, 10:00 p.m., Free Dark Horse Saturday, Nov. 23, 10:00 p.m., Free Siren Live Friday, Nov. 29, 10:00 p.m., Free Ethan Hanson Saturday, Nov. 30, 10:00 p.m., Free Dead City Symphony Dates and times subject to change. Check directly with event organizers before making plans.
www.SandandPineMag.com | 37
DIY
By PATTI RANCK, Indigo Earth Events
38 | SAND& PINE MAGAZINE October/November 2019
Let there be
LIG HT S
I
don’t watch TV often, but when I do, it’s HGTV. Yeah, you know what I’m talking about. We’re addicted; it’s OK to admit it. I mean, all that making, doing and repurposing is downright inspiring. The designers have shown us how important it is to have our homes be an extension of ourselves and how to tell our story through the space we live in. Even one detail, like lighting, can make a personal style statement and set the mood for the rest of the room. Now, since my personal style is somewhat eclectic, I would opt for something a bit whimsical. So when I started seeing these fringe chandeliers, I knew I had to have one. When I saw some of the price tags, I knew I had to make one. And so we shall ….
www.SandandPineMag.com | 39
DIY THE STUFF
• Three bamboo embroidery hoops—small, medium, large I used 10 inch, 6 inch and 4 inch, but size is up to you. Tip: Always measure first to be sure the finished size of the chandelier will make sense in your space. Take into account ceiling height, placement of chandelier—will it hang in a cozy reading nook versus hung over a dining table or in a foyer—as well as overall room dimensions. Sometimes, even in a smaller space, you may want to go bigger than traditional recommendations to really make a statement, a la Leanne Ford (#HGTVdesignidol). Hoops can be purchased at most hobby/craft stores or online. • Several yards of long fringe trim I had 3 yards and ended up with some leftover. Get at least 4 inches of fringe length. This will largely depend on the sizes of your hoops. I got lucky and had purchased 3 yards of fringe as a remnant from the Habitat Restore for a couple of bucks, so this was in my craft hoarding trunk. Tip: Shop around. Long fringe can run anywhere from $1.99 a yard up to $20 a yard—all depends on the quality and how fancy schmancy you want it. But remember to measure twice and buy once. • Scissors • Craft tacky glue
40 | SAND& PINE MAGAZINE October/November 2019
• A spool of heavy-duty thread, lightweight cording, jute, embroidery floss or yarn. I used a contrasting color cotton cord for the sake of the tutorial so that it would show well in the photos. I don’t hate it, but next time I will probably choose a color that will blend in. • Large embroidery needle with a large eye for easy threading • Ribbon, trim or fabric strips (optional); these you can use to glue around the top edge of the finished chandelier if you’d like to hide the stitching and to wrap and hide the light cord. • 12 or higher gauge wire • Needle-nose pliers with a wire cutter option • 1 pendant light kit (basically a socket on a cord) Tip: Be sure the size of light correlates with the size of your chandelier. They sell regular and mini kits. I got mine at Pier 1 because I wanted white, but most big box and hardware stores carry them as well. And a light bulb according to chandelier and socket size. • Ceiling- or wall-style plant hook for hanging. (One or two if you decide you’d like to swag the cord in mid/mod fashion.)
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DIY THE DOING 1. Start by threading a long length of cord through your needle and tie the end securely on one of the hoops. 2. Hold the fringe trim along the outer side of the hoop (right side facing out) and begin attaching the fringe all the way around the hoop. You can use a simple, basic stitch, but I used a blanket stitch because I felt it held more securely and gives the piece a more finished look (see diagram). Pull each stitch tight against the hoop and adjust fringe as needed … it should pretty much cover the hoop. Tie the end off, cut fringe and add a dab of glue to hold all ends in place and to prevent any fraying of the fringe trim. 2.5. Repeat process with the other two hoops. NOTE: It is perfectly OK to hot glue the fringe in lieu of sewing but, personally, I don’t feel it holds up as well. So feel free to break out the hot glue gun if you hate sewing.
BLANKET STITCH 3. With a pencil—so you can erase lines if they show— draw 4 marks on each hoop as if you are going to cut it into quarters. This is where you will attach the “hanging” cords.
4. Next step can be tricky. You will both measure and eyeball this. Hold up your fringed hoops one inside the other at overlapped, graduated lengths to visually get an idea of where you would like them to hang. The bottom two smaller hoop rings should be hidden from sight with about 2/3 of the fringe showing underneath. Your fringe may be a different length than mine, but just to give you an idea (along with the diagram), I used four 14-inch lengths of cord to attach the 6-inch ring to the 10-inch ring and four 11-inch cords to attach the 4-inch ring to the 6-inch ring. I folded
42 | SAND& PINE MAGAZINE October/November 2019
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DIY each cord in half and looped it onto one ring and tied the opposite ends to the other ring. Do this very loosely at first in case adjustments need to be made so there is no cursing at the cords when you discover the knot is too tight to untie and adjust. (Just sayin’—might’ve happened to “someone.”) Hold it up to see if you like how it is hanging and how much fringe shows under each hoop. If you are satisfied, go back and tighten each knot, trim cord ends, and add a dab of glue to secure. 5. Then cut four cords each at least 1 1/2 yards long (longer is fine). Fold in half to loopattach at each quarter mark on the largest bamboo hoop. Gather all together in your fist, letting the chandelier dangle and play with the lengths until it looks like it hangs evenly. Knot all cords together. 6. Now, grab the wire and pliers. Once again, using your pencil marks as the guidelines, fasten one end of the wire around the largest hoop at the pencil mark. Now, holding the socket so that the bulb will “float” in the center of the hoops, wrap the wire around the base of the socket. Tip: There should be a small groove in the socket where it typically screws into a light fixture. Wrapping the wire once all the way around in this groove will hold it more securely. Then continue the wire to the opposite side of the hoop and wrap around to fasten at the other pencil mark. Repeat, connecting and wrapping the bulb again on the opposite 2 pencil marks so that it looks like the socket is held in the middle of an X floating pin the center of the chandelier. 7. The four long cords you already tied together can now be tied to the light-cord. At this point, you can wrap/glue ribbon, jute or trim of your choice around all cords to camouflage where they are connected and to hold all firmly in place.
We did it! And the light actually works! I’m impressed and your friends will be too. Hang that baby up and invite some friends over and show them your crafty new boho style! Take that, HGTV!
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44 | SAND& PINE MAGAZINE October/November 2019
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Puzzles
A NICE DAY FOR A WALK
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. Size of type 5. Task 8. Oozy dirt 12. Merit 13. Room within a harem 14. Republic in SW Asia 15. Minor oath 16. U-turn (Colloq) 17. Comrade 18. Wanderers 20. Say 21. An idiot 24. Fable 27. Cathedral city 28. Domestic pet 31. To the sheltered side 32. Indian dish 33. Small yeast cake 34. Wager 35. An age 36. City in central Belgium 37. Dominate ones thoughts 39. Public transport 43. Antelope
47. At sea 48. Actress, - Farrow 50. Verne's submariner 51. Allows 52. Greek goddess of the dawn 53. Prison 54. June 6, 1944 55. Take to court 56. Towards the centre Down 1. Hammer head 2. The villain in Othello 3. Pack fully 4. Moderately slow 5. Knights' tournament 6. Poem 7. Cove 8. Present 9. Fertiliser 10. Dray 11. Leg joint 19. Expire 20. Pig enclosure
22. Trains away from 23. Sick 24. Taxi 25. Bullfight call 26. Seine 28. Indian dish 29. Observation 30. Gun (Slang) 32. Tell on 33. Breed of dog unable to bark 35. Greek goddess of the dawn 36. Fire remains 38. Rub out 39. Hairless 40. Second-hand 41. Bristle 42. Simple 44. A legume 45. Exclude 46. Serbian folk dance 48. My, French (Plural) 49. Acknowledgement of debt
IT'S GOTTA BE BRAINS 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. Blue-gray 3. Burn brightly 5. Flared 6. Pace 7. Mine excavation 8. Halt again 9. Weight allowance
10. Less feral 11. Match again 12. Father 13. French cheeses 14. Hydrophobia 15. Dweeb 16. Cafe 17. Cause to remember
18. Spar 19. Water vapour 20. Cooks with water vapour Down 2. Automaton 4. Visions
46 | SAND& PINE MAGAZINE October/November 2019
Puzzle answers found on SandandPineMag.com
Are The Kids Bored Again?!?
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www.moorechoices.net
Get ready for the holidays Brush up for New Years Start a new hobby
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Last Word A Gaggle of Idioms Origins of some idioms and phrases are worthy of their own “Last Word” section, yet there are others that are just as fascinating but only need a brief explanation. Here are a few we recently came across:
“Riding shotgun.” Meaning: Sitting in the front seat next to the driver. Origin: In the West during the 19th century, the person who sat next to the driver of a stagecoach often held a shotgun as protection from robbers and ambushes. “Mad as a hatter.” Meaning: Crazy. Origin: In the 19th century, mercury was often used in the making of hats, and thus would affect the nervous system of hatters, causing mood swings, trembling and antisocial behavior. Mercury poisoning is still referred to as “Mad Hatter’s disease.” Another theory comes from New Zealand, where they called miners who work alone “hatters.” The idea being the isolation and solitude would make them go mad. Lewis Carroll, of course, in Alice’s Adventures in Wonderland, helped make the phrase stick with his Mad Hatter character. “I heard it straight from the horse’s mouth.” Meaning: Receiving information from the most reliable source. Origin: There are two theories on the origin of this phrase. One is from the late 1800s where prospective buyers would examine a horse’s teeth to determine its age rather than taking the seller’s word for it. The other theory comes from horse racing, where the best betting tips would come from those closest to the horse, i.e., stable hands, trainers and jockeys. One of the earliest references to the phrase was found in a 1913 edition of the Syracuse Herald that read, “I got a tip yesterday, and if it wasn’t straight from the horse’s mouth, it was jolly well the next thing to it.” “They won it hands down.” Meaning: Easy; without a lot of effort. Origin: This one has two theories and a horse racing
48 | SAND& PINE MAGAZINE October/November 2019
connection as well. Both from the 19th century, the first is giving the horse its head by loosening the reins tends to encourage the horse to run, so putting his “hands down” means he’s far ahead of the field. The other is someone betting on a horse can loosen their grip on the railing and put their “hands down” when the horse they bet on is easily winning the race. “Rule of thumb.” Meaning: A broadly accurate guide or principle based on experience or practice. Origin: This was first believed to come from an English judge in 1782 who ruled that a man could beat his wife with a stick so long as it was no thicker than his thumb. This theory, however, was debunked about a century later with no evidence found that the judge made such a ruling. While a clear origin is not known, the most likely refers to the number of ways thumbs were used to measure things throughout history. “Close, but no cigar.” Meaning: Falling short of a successful outcome. Origin: In the mid-20th century, game stalls at state fairs would often give out cigars as prizes and when a participant lost, the game host would yell, “Close, but no cigar!” “Keep your nose to the grindstone.” Meaning: Apply yourself diligently to your work. Origin: Some believe this comes from knife grinders who would literally put their faces onto the grinding stone while sharpening the knife. The other theory is millers would often check that the millstones were not overheating by putting their nose to the stone to smell if it was burning. Most lean toward the knife grinding theory, as people witnessed the knife grinder working so intently on his craft. The first known reference comes from 1532, when John Frith wrote, “This text holdeth their noses so hard to the grindstone, that it clean disfigureth their faces.” Source: phrases.org
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