September/October 2017
Fall Fun, Foods
& Festivals
Including Yadkin Valley Weekends
yadkinvalleymagazine.com
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A Unique Boutique with Something for the Entire Family
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Open Monday-Friday 10-5:30 Saturday 10-2
accepting consignments by appointment
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September/October 2017
contents
Wellness home and family 54 Grape Festival 56 Big Elkin BREWFEST 60 Throwback Thursday 77 YV Person: Q&A with Rick Houston 79 YV Person: Kevin Cheek, BSA 80 Fun with Kids 81 caring hearts: Elke’s Angels 82 Shelf Life: Baby, Take a Bow 92 Flavors of Autumn 94 Recreational Fishing 96 Alpha & Omega Corn Maze 100 Pumpkin Festival 102 Carolina in the Fall 106 Yesterday Village 118 The Oaks Festival 134 Collectors: Appalachian Folk Art 138 Coal Smoke and Tar, a memoir
81 Tri-County Orthopedic & Sports 85 Keep Germs at Bay 86 Skincare Tips for Fall 88 Healthy Diet for Osteoarthritis 90 Baby’s Safe Sleep Environment
64 64 Fall in the Garden 66 Planting Bulbs 72 Farmland Protection
Yadkin Valley
Weekends
all about PETS 128 Dr. Brock: Itchy Ears 130 Dog Books for Kids 130 pet pics 131 Bad Foods for Good Dogs 131 Biking with Your Dog
HIGHEST PRICES PAID For Your Old Gold, Class Rings, Jewelry & Silver Coins
Van Hoy Jewelers
111 East Main Street, Elkin (336) 835-3600 Open Monday–Friday 10-5 Saturday 10-3 6
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Gardening
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Beginning on page 92 and throughout this issue, you’ll find a wealth of fun discoveries to fill your Yadkin Valley Weekends. Visit yadkinvalleyweekend.com and sign up to receive a free weekly email with suggestions for fun ways to visit a special event or make a special memory.
in every issue...
8 Our Recipe Box 10 editor’s letter 13 beginnings 136 What Is That? 140 Business Section 142 Subscription Form 144 Sandra’s closing devotion 116 USA Flag Contest
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Brighton Jewelry Trunk Show Saturday, October 21st 11am-1pm
Classic & Unique Styles along with Stylish Accessories. 102/104 E. Dalton Road, (Downtown) King, NC Tel: 3369855464 daltonscrossing.com MF 10am6pm, Sat. 10am3pm
Holiday and Special Event Hours–Call Ahead Locally owned and operated
Dalton’s Crossing isn’t just a place to shop, it’s an experience S eptem be r/Octo ber 2 017
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OUR RECIPE BOX...
52 foodsandflavors™ 14 Carmen, Kids and Chefs
26 YV Best Cook: White Chocolate Bread Pudding 27 YV Best Cook: Italian Cream Cake 28 Cookbook Collector: A Recipe Collection 32 In Amanda’s Kitchen: Carrot Cupcakes 34 Autumn Squash Delights from Jan 40 Chef Jeff: Pumpkin 44 Chef Catherine: Cider Season
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48 Charismatic Coconut
58 Ruby’s Butternut Squash Muffins 62 This issue’s Herb: Sage
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18 White Chocolate Bread Pudding 19 Italian Cream Cake
Apple Butter Banana Bread Apple Cider BBQ Sauce Autumn Apple Salad Baked Squash Custard Broccoli Salad Butternut Squash Muffins Carrot Casserole Carrot Cupcakes & Icing Cheddar/Cilantro Cornmeal Muffins Cheese/Spinach Lasagna Chicken Coconut Stir-fry Cider Marinated Grilled Chicken Coconut Lime Rice Coconut Shrimp Coconut Smoothie Creamy Cider Dressing Creole Pumpkin Soup French Omelet Honey Herb Chicken Ice Cream Muffins Make a Wrap Mounds Bars Oatmeal Cookies Peanut Butter Cookies Pina Colada Cheesecake Pumpkin Pie Dessert Pumpkin Squash Casserole Roasted Autumn Vegetables Roasted Brussels Sprouts Sage-Lemon Tea Stir-fry & Sauce Sweet Potato Balls Sweet Potato “Toast” Sweet Potatoes/Coconut Taffy Apple Salad Thai Coconut Soup Tropical Pina Colada Winter Cider Sangria
30 46 30 36 65 58 61 32 29 20 51 46 52 52 50 46 28 24 29 23 24 53 16 21 53 29 34 61 88 62 22 61 38 53 30 50 52 46
When it comes to meeting your financial goals, you really only need to see one person. At Edward Jones, we strive to meet all your financial services while providing exceptional personalized service. Because we serve individual investors and business owners, all of our energy and resources are dedicated to helping you reach your long-term financial goals. That’s why we live and work in the community. We meet with you face to face to discuss the key steps to creating your financial strategy.
For more information or to schedule a complimentary financial review, call or stop by today. Frank H. Beals Financial Advisor
Paul J. Bunke, Sr., AAMS Financial Advisor
965 North Bridge Street Elkin, NC 28621 336-835-4411 frank.beals@edwardjones.com
124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336-386-0846 paul.bunke@edwardjones.com
Deanna S. Chilton Financial Advisor
Dale Draughn Financial Advisor
Estate Considerations
104 Heatherly Creek Drive Pilot Mountain, NC 27041 336-368-2575 deanna.chilton@edwardjones.com
140 Franklin Street Mount Airy, NC 27030 336-789-0136 dale.draughn@edwardjones.com
Business Retirement Plans
Doug Draughn, AAMS, CFP Financial Advisor
Kody Easter Financial Advisor
Retirement Plan Rollovers and Consolidation
697 West Pine Street Mount Airy, NC 27030 336-789-1707 doug.draughn@edwardjones.com
304 East Independence Blvd Mount Airy, NC 27030 336-789-2079 kody.easter@edwardjones.com
Christopher L. Funk Financial Advisor
Tammy H. Joyce, AAMS Financial Advisor
128 South State Street PO Box 790 Yadkinville, NC 27055 336-679-2192 chris.funk@edwardjones.com
136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238 tammy.joyce@edwardjones.com
Aaron Misenheimer Financial Advisor
Barry Revis Financial Advisor
965 North Bridge Street Elkin, NC 28621 336-835-4411 aaron.misenheimer@edwardjones.com
1810 North Bridge Street, Suite 101 Elkin, NC 28621 336-835-1124 barry.revis@edwardjones.com
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You talk, we listen and get to know you.
Individual Retirement Accounts
Fixed Income Investments Education Savings Strategies Insurance Annuities www.edwardjones.com Member SIPC
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just a note from Yadkin Valley Magazine is a publication of Creekside Communications, Inc. 413 Cherry Street East Bend, NC 27018 336-699-2446 September/October 2017 Volume 18 Number 1 Publisher/Editor Barbara Krenzer Norman
Holding the printer’s proof of our new cookbook, one last look through and... it’s done! 52 Pounds and then some
No matter the season changes ahead of us—we look forward to those changes and the different things we can see and do. For autumn travels, the fall sites, sounds and scents make for festive events. Jazz up your fall with music at Yadkin Valley outings, fall festivals, food festivals and county fairs, big and small, some of which are celebrating over 40 years of existence. The very definition of a Yadkin Valley autumn includes quiet fall moments as the days draw in...our last chance for a sense of serenity before the hustle of the big holiday season. Along about October, the real magic begins with some hopefully crisp air and color-rich views, from the Piedmont to the mountains, all breathtaking to the heart and soul—the changes in our foliage begins in ernest yet still at the mercy of Mother Nature. She keeps us guessing when the height of the swirls of leaves will reach color peaks of blazing maple scarlets, coppery oaks, chestnut browns, pumpkin oranges mixed with pine greens—a joyful spectrum of our notoriously popular N.C. autumns. Enjoy the season’s foodsandflavors, the warmth and togetherness. You will find traditional, simple fall flavors in recipes for pumpkin, cider, apples and lots more for a hearty harvest meal from autumn’s abundance including a side of warm squash muffins. Our Yadkin Valley Best Cooks share just the perfect fall desserts and Miss Laura supplies us with a Sage Lemonade to wash everything down. Cookbook Collector has a new mountain cookbook with some eclectic recipes to try. The best at last, we introduce our inaugural cookbook, 52 Pounds and then some, a collection of pound cake recipes: baking them from scratch, using mixes and lots of frostings, icings and glazes to enhance the flavor of your favorite Southern dessert. Fall nurtures all kinds of memories and Down Home Memories features an old country school and its bell. The aromas of autumn, a chat with a YV neighbor and his NASA film, searching leaf color as you try your hand at recreational fishing, Jane Tesh’s newest mystery novel, Baby Take a Bow and all the regular features you enjoy so much are just a page away. Happy 39th anniversary wishes to John Norman in October and continued good wishes to the Norman/Reece family on a December baby wrapped in pink! Until we read again in the November/December issue of Yadkin Valley Magazine — lots of holiday recipes are coming!
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Advertising Sales John Norman Ken & Denise Knight Contributing Writers Mary Bohlen, Oma Boyd, Robin Brock, D.V.M., Miranda N. Burgin, Colleen Church, Betty Cooper, Caroline Donalson, Chef Jeff Harris, Ruth R. Henderson, Amanda Joyner, Jan Kelly, Stephanie Koreneff, Emily-Sarah Lineback, Carmen Long, Scott Lynch, Cindy Martin, Katie Martin, Laura Mathis, Sandra Miller, Judy Mitchell, Tavi Petree, Chef Catherine Rabb, Adrienne Roethling, June Rollins, Lisa Turney, Jessica Owens Wall, Marilyn C. Wells. Photographs & Photographers John & Barbara Norman, June Rollins, Jan Kelly, Miranda N. Burgin, Cindy Martin, Carmen Long, Amanda Joyner, Paul J. Ciener Botanical Garden, Mitchell’s Greenhouse & Nursery, Mary Bohlen, Lisa Turney, Oma Boyd, Ryan Guthrie. Distribution Cindy & Wayne Martin, Tray Norman Rebecca Cranfill, Randall Norman YVLM Test Kitchen Chef Amanda Joyner To inquire about advertising in Yadkin Valley Magazine (336) 699-2446 john@yadkinvalleymagazine.com
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On the cover
September October 2017
As summer fades into autumn, we enjoy the fruits and vegetables of the season and relish the idea of cooler, crisper fall evenings, the shades of rustic leaf colors and the aura of peacefulness before the frantic excitement of back-to-back major holidays. Have you taken a kid to a pumpkin patch lately? There is nothing like it to thrill a child who struggles to move a pumpkin as big as he or she is. Make them happy!
MOISTURE CONTROL • AUTOMATIC FOUNDATION VENTS INSPECTION REPORT FOR BUYING, SELLING OR REFINANCING OUR TECHNICIANS ARE FULLY REGISTERED ASK ABOUT OUR SENIOR CITIZENS & MILITARY DISCOUNTS Trusted, Effective Pest Control Since 1973 Same-Day, Weekend & Evening Service Available NC LICENSE # 678PW ya d kinva l ley ma gazi ne. co m
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STORY IDEAS.
getting in touch with us.... Our telephone number is:
336-699-2446
Mailing Address: Yadkin Valley Magazine 413 Cherry Street East Bend, NC 27018 Editorial Offices Distribution/Receiving 413 Cherry Street, East Bend, NC 27018 Email Directory: Editor- Barbara Norman: barbara@yadkinvalleymagazine.com Advertising- John Norman: john@yadkinvalleymagazine.com E-mail Ad Copy To: advertising@yadkinvalleymagazine.com Weekends/Events Calendar: planner@yadkinvalleymagazine.com BEST Yadkin Valley COOKS: recipe@bestyadkinvalleycooks.com Send your pet photos: petpics@yadkinvalleyliving.com Please note that with our office move to 413 Cherry Street our mailing address has changed. Also our former warehouse phone number (336) 961-3407 and our toll free number valid on Ridgewood Trail, East Bend are no longer in service. Please direct all calls to 336-699-2446. Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright © 2017. All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living, Yadkin Valley Magazine, Yadkin Valley Weekends, Best Yadkin Valley Cooks are trademarks of Creekside Communications, Inc., 413 Cherry St., East Bend, North Carolina 27018. Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in the magazine. We assume no responsibility for changes in schedules, prices, hours or information. Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule. The contents of advertising and articles do not necessarily represent the views of the publisher.
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At Yadkin Valley Magazine we value the concerns, ideas and interests of our readers. We welcome all story ideas and suggestions, always keeping an open file and working them in when possible. All story ideas should be submitted by mail to: 413 Cherry Street, East Bend, NC 27018.
WEEKENDS.
Please submit information regarding fundraisers, gallery show openings, plays, readings, concerts or other performances at least two months in advance of an issue’s cover date.
DISTRIBUTION.
The magazine is available FREE at locations throughout the Yadkin Valley. You will find a highlight listing of pick-up locations on our web site at www.yadkinvalleymagazine.com. Not all locations will always have copies in stock. Mail subscriptions are available with a postal charge.
ADVERTISING.
We view our advertisers as people providing a service who are genuinely interested in their customers. These businesses make it possible for you to enjoy the magazine for free. We hope that you’ll make them your first choice when you need the products and services they offer. Be sure to share that you read about them in Yadkin Valley Magazine. For advertising information, please call 336-699-2446. Information about advertising is also available at: yadkinvalleymagazine.com/advertising Health and educational articles included in Yadkin Valley Magazine are for education purposes only. Be sure to consult your personal physician before you begin any diet, medicine or course of treatment.
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June Rollins
beginning s
with June Rollins
Autumn Glow Autumn is a second spring when every leaf is a flower. —Albert Camus Once again Autumn is about us. Apples, mums and pumpkins abundant at roadside stands coax us to slow down and pull over. Loading them into our cars, we drive home, strangely satisfied. We just can’t resist gathering up Autumn and inviting it into our homes. Sparkling golds and reds, brilliant against bright blue skies draw our eyes upwards. Crisp, cool days invigorate us, inspiring us to walk outside where Autumn lives. We breathe it in, transformed like the leaves. Every leaf speaks bliss to me, Fluttering from the autumn tree... —Emily Brontë As a painter, I have enjoyed working with different mediums and getting to know their personalities. They are as varied as the seasons. Charcoal are made for etching out the bones of winter. Watercolors splash on like summer. Acrylics are eager for a bright, cheerful appearance like spring. And oils are a luxurious slowing down, deep unfolding exhale like autumn. With mums on our porch and fried, fresh apples simmering on the stove, I will live into this glorious, second chance season of fleeting, transformative beauty by endeavoring to brush it onto to canvas after canvas after canvas. Wishing All Wonderful, Warming, Autumn Blessings,
June
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Visit June’s website www.junerollins.com
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foodsandflavors~™ Carmen Long
photos & text by Carmen Long Family and Consumer Agent N.C. Cooperative Extension Surry & Alleghany county centers. You’ll find more pictures and recipes from chef & child on the food page at yadkinvalleymagazine.com Enjoy learning to make new foods from a real chef, being creative in the kitchen, eating delicious food, making friends and having lots of fun? Many adults say, “I would like to come to this class.” For the past 15 years, Chef Rob Creel, Managing Director of Facilities Operations at Pennybyrn at Maryfield in High Point, has shared three days of his summer to come to Surry County and teach local youth through the Chef and Child program. Chef and Child is sponsored by the Piedmont Triad chapter of the American Culinary Federation with food ingredients donated by Lowe’s Foods so there is no charge for the participants. Young chefs are taught how to prepare basic recipes as they learn cooking skills and the importance of food safety. It is so exciting to see kids enthused about cooking. We always encourage participants to go home and share what they have learned from the classes with their families. Many prepare the recipes we make in class during the day when they get home in their own kitchens. The kids are excited when they tell how good it was and how much their family 14
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Chef & Child
loved it. Parents are thrilled their children are helping in the kitchen and preparing homemade foods for the family to eat. One of the many positives is participants trying new foods they previously thought they didn’t like and discovering the foods are delicious. In some situations, peer pressure is a good thing! Research shows that children who are in the kitchen preparing foods are much more likely to try foods than those who are not. We have a few basic “rules” in our classes: Everyone is encouraged to try at least one bite of what they have made...we don’t know if we like something if we have not tried it. Even if they have tasted the food before, we assure them tastes can change and we know it will be better since they have made it themselves. The 2017 class was extremely successful in trying new foods. I was worried some may get sick from eating too much after finding out how much they like the food. Chef and Child really emphasizes the consumption of fruits and vegetables, an area where many of us are not
consuming the daily recommend amounts. After participants received instruction on safe knife skills, the kids loved cutting up and washing a variety of fruits and berries to make fruit kabobs. Not only did the finished product look beautiful, the kabobs were delicious and fun to eat. Often, we hear fruit is too expensive for our families to purchase. Skewer sticks are not expensive and kabobs are a way to incorporate a few of the more expensive fruits like blueberries with more of the less expensive items like apples pieces or orange slices. Our “chefs” loved the hands-on opportunity to include a variety of fruit colors and tastes on their individual kabobs. Each day of the class had a different theme. Day one, was breakfast. We discussed that breakfast foods are not just for breakfast. I am sure some of our participants and their families may have enjoyed breakfast for dinner, which my family likes too, as they demonstrated their newly acquired skills. Each child created their own omelet, which included a variety of vegetables they could ya d kin valleyma gazin e.co m
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select along with traditional ham and cheese. Ice cream muffins were a huge hit along with our fruit kabobs and a fruit juice mixture to complete the meal. The Ice cream muffins are like magic. This basic muffin recipe only uses ice cream and self-rising flour. Participants personalized their batches with chocolate chips, blue berries and apples with cinnamon. A competition resulted as to which muffins were the best. They were all delicious but the apple cinnamon was surprisingly good to the group. Day two was Stir-fry with sauce, roasted corn on the cob, and oatmeal cookies which were also personalized with chocolate chips in one batch, Craisins in another and apples and cinnamon in the third. I was surprised how many participants said they didn’t like oatmeal, but loved it once they tasted their yummy cookies. We are fortunate to have fresh herbs at the Extension Office so we picked fresh mint to add to our iced tea, added herbs to our stirfry and made herb butter for the corn. Day three was lasagna, tossed salad, fruit salad, garlic herb bread and punch. The basic cheese lasagna was personalized when the group decided to be brave and add fresh spinach to one pan. I think everyone tried some and several of the kids couldn’t believe they liked it better than the one with just cheese. What a positive way to add more dark green leafy vegetables to their diet. Cooking doesn’t have to be hard or time consuming and is a great family activity. Try some of the basic Chef and Child recipes in your kitchen while being creative and personalizing them to include your flavor preferences. Who knows, you may invent an original family favorite or find a new chef in your home.
Stir-'n-Drop Oatmeal Cookies 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1 cup brown sugar (packed)
1 cup plain oatmeal 1/4 cup vegetable oil 2 Tablespoons milk 1 egg 3/4 cup chopped walnuts (optional)
Heat oven to 375°F. Lightly spray a baking sheet. Stir first five ingredients together in a bowl. Add the brown sugar (packed) and oats. Mix in the oil, milk and egg. Stir in walnuts, if desired. Drop dough by rounded teaspoonfuls about 2 inches apart on baking sheet. Bake about 10 minutes. Cool on a wire rack. Yields: 2 dozen cookies.
Fruit Skewers Skewers are the perfect way to serve fruit to a large group...an alternative to a fruit salad. Simply chunk up your favorite fruits and place on skewers in any order for a fun kid thing to do. Suggestion: Long toothpicks make great mini-skewers!
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The Place Where Great Cooking Begins! Owners Phillip and Jean Lyles, invite you to your complete
Pennsylvania Dutch Bulk Food Store,
Yadkin Valley General Store
302 East Main St.,
Historic Elkin
Stop by during The Pumpkin Festival!
DELICIOUS!
Caramel Pecan Apple Butter
Just wait till you taste our very own
Homemade Pimento Cheese
Special Prices on our DAILY SAMPLE ITEMS Enjoy a Taste Test and Save!
At the intersection of Main St. and Standard St.,
(336) 835-1426 Open Mon–Sat, 9am–6pm
www.yvgeneralstore.com
We accept EBT and all major credit cards. We have the healthy, organic foods and whole grains you look for: Raw Sugar Wheat Bran Spelt Flour Quinoa Steel-Cut Oats
Buckwheat Flour Oat Bran Millet Whole Wheat Pastas
Specialty Cheeses and Gourmet Crackers We buy in bulk and divide them into smaller quantities, so you can take advantage of lower prices and still purchase the freshest, highest-quality ingredients.
Offering a HUGE choice of spices, hard-to-find baking ingredients, muffin mixes, snacks and old-fashion candy.
NEW FALL CANDIES ARE HERE!
Holy Cow Cake
Try this customer favorite... You’ll find more customer shared recipes in store.
1 - Chocolate cake mix, baked as directed 1 - 14 oz can sweetened condensed milk 8 oz jar of caramel topping
contributed by Suzanne Ray
4 to 5 Butterfingers, crushed 1 - 8 oz cream cheese, softened 3/4 c cold milk 3/4 c whipped topping mix
Prepare cake as directed on package. Blend caramel and sweetened condensed milk. After removing cake from oven poke holes into cake top. Pour caramel mixture over cake. Sprinkle half of crushed candy bars over warm cake. Chill. Whip cold milk with whipped topping mix. In a separate bowl, beat cream cheese; fold in prepared whipped topping mix. Spread over cooled cake. Sprinkle with remaining crushed candy bars. Keep refrigerated.
Come by and see us during the Pumpkin Festival September 23 and enjoy Live Music ya d kinva l ley ma gazi ne. co m
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with sympathy
Gift Baskets for all Occasions Garden Flags & Stands
Willow Tree’s
new Signature Collection
Jewelry by Silver Forest and Ginger Snaps FREE GIFT WRAP EARN GIFT DOLLARS
PILOT INTERNATIONAL GIFT SHOP 711 E. Main St., Pilot Mountain 336-368-2364 Tuesday-Friday 9:30-5 • Saturday 9:30-2
Tossed Green Salad 1 medium head romaine lettuce 1 bag spinach leaves 2 cucumbers 4 stalks celery
8 radishes 1 green pepper 1 pound carrots
Wash and dry all ingredients. Into a large salad bowl, tear lettuce into bite-sized pieces. Slice cucumbers, celery, radishes and carrots. Add these to salad bowl. Toss vegetables together with a big salad spoon and fork. Pour Dressing over salad and toss again until dressing coats all the pieces of vegetables. Cut green pepper into rings to garnish the salad. Serve immediately. Yields: Approximately 20 servings.
Teresa’s Carousel Cafe
You’ll find everything on our menu fresh and delicious!
M-F 11a-9p Saturday 3-9p
All You Can Eat from our 32 item
Salad Bar
with Baked Potato Steaks Sandwiches Seafood & Chicken Dishes Subs • Kids’ Meals 15 Homestyle Vegetables Call ahead, take-out orders available.
Monday–Friday 11am–9pm Saturday 3–9pm • Sunday 11am-3pm
Daily Special
tender
with 2 sides
Seafood Special
Stuffed Flounder with potato & salad
New York Strip
with potato & salad
SUNDAY BUFFET 11-3pm
enjoy our Buffet or order from our menu
The perfect place for your Holiday Party... Our Dining Room is Available Sundays 49pm! Call now to make reservations 3368389141
1510 Mall Square, Wilkesboro 336-838-9141 18
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What Makes a real Moravian Cookie? "Always look for my name and my picture on your Moravian cookies!" If the label says, "Mrs. Hanes" then your Moravian Cookies are authentically Hand-Rolled, Hand-Cut, Hand-Packed. Only our bakery can make that promise.
Evva Hanes
“Come visit our cookie factory…” Coming to see our cookies being Hand-Rolled, Hand-Cut and Hand-Packed has become a tradition for so many families. We invite you to visit our cookie factory and start your very own family tradition. We make our delicious cookies in ginger, sugar, lemon, black walnut, chocolate and butterscotch
MONDAY–FRIDAY 7–5, SATURDAY 9–2 (Come before 2 pm, MONDAY–FRIDAY if you want to watch our bakers roll)
TEL (336) 764-1402 TOLL-FREE (888) 764-1402 FAX (336) 764-8637 www.HanesCookies.com e-mail: hanes@HanesCookies.com Economically priced small and large cellophane bags are available for bakery pick-up. You can also call ahead and place your order and we will have it ready and waiting.
Mrs. Hanes’ Moravian Cookies ya d kinva l ley ma gazi ne. co m
4643 Friedberg Church Rd • Clemmons, NC S eptem be r/Octo ber 2 017
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Easy Cheese/Spinach Lasagna Carmen said, “The kids were amazed at how much they like this cheese/spinach lasagna...what a great way to sneak in another nutritional vegetable!” 1 (15-ounce) can tomato sauce (no added salt) 1 (14-ounce) jar spaghetti sauce 1 (16-ounce) container 1% low-fat cottage cheese 1 (8-ounce) package shredded part skim mozzarella cheese 1 bag baby spinach 1/2 cup grated Parmesan cheese Cooking spray for baking pan 9 lasagna noodles, uncooked Preheat oven to 350°F. In a small bowl combine tomato and spaghetti sauces; set aside. In another small bowl combine cottage and Parmesan cheese. Spray a 9x13-inch baking pan; line bottom with 3 uncooked lasagna noodles. Cover with 1/3 of the sauce, 1/3 of the cottage cheese mixture, a layer of fresh lasagna and 1/3 of the mozzarella. Repeat layering 2 more times with noodles, sauce, spinach and cheeses. Cover tightly with foil. Bake for 1 hour. NOTE: After removing from oven, lasagna must stand for 15 minutes before serving to allow noodles to absorb moisture and soften. Yield: 12 servings.
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Easy Peanut Butter Cookies* 1 large egg, lightly beaten 1 cup crunchy peanut butter* 1 cup sugar 36 milk chocolate kisses, unwrapped Preheat oven to 350°F. Combine first three ingredients; shape into 3/4 inch balls. Place on un-greased cookie sheets; bake for 10 minutes. Immediately press three (or more!) chocolate chips in the center of each cookie; remove to wire racks to cool. Yield: 3 dozen cookies * Note: Soynut, Sunflower, Almond or Cashew butter may be substituted in place of peanut butter.
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Your Complete Home Furnishings Store
FURNITURE, APPLIANCES & CARPET
Walnut Cove Furniture 4730 NC Hwy 89 Walnut Cove, NC 336-591-8008 walnutcovefurniture.com doug.stephens @walnutcovefurniture.com Monday-Friday 9am-5pm Saturday 9am-3pm 22
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Super Stir-Fry Choose 5 vegetables (1/2 cup of each): Onion, Broccoli, Celery, Carrots, Peppers, Mushrooms, Squash, Zucchini, Cauliflower Choose 1 starch (1 cup/person) cook by package directions: Brown rice, White rice, Whole-wheat spaghetti noodles, Rice noodles. Wash and chop selected vegetables into small evenly sized pieces. Make stir-fry sauce; set it aside. (see page 23) Heat a small amount (1 Tablespoon or less) vegetable oil over high heat in 10-inch frying pan, electric skillet or wok. Keep the heat high, add vegetables to the pan in order of firmness— harder foods first and ending with the softest foods. Toss vegetables to keep from sticking until they are cooked. Vegetables should still be crisp and retain their bright color. Add sauce to taste (about 1/4 cup). Stir-fry until all vegetables are thoroughly coated. Serve with the starch of your choice. ya d kin valleyma gazin e.co m
Super Stir-Fry Sauce 2 Tablespoons sodium-free beef bouillon 2 teaspoons apple cider vinegar 1 teaspoon molasses 1/2 teaspoon ground ginger 1 teaspoon garlic powder Dash pepper 2 Tablespoons cornstarch 1 1/2 cups cool water Mix first six ingredients together in a small saucepan. Bring to a boil and simmer gently for 5 minutes. Combine cornstarch and water in a medium bowl or container. Stir in the bouillon mixture. The corn- starch will settle to the bottom so stir again before adding sauce to stir-fry.
Ice Cream Muffins 1 cup favorite flavor Premium ice cream 1 cup sifted self-rising flour Preheat oven to 400°F. Place ice cream in small deep mixing bowl and stir with wooden spoon until softened. (Ice cream does not need to be completely melted.) Add flour, stirring just until mixed. Spoon equal amounts into 6 buttered muffin cups. Bake for 18 to 20 minutes. Muffins freeze well for later use. NOTE: This recipe works best with a premium Ice Cream that includes bits of chocolate. If the mix is too thick, you may add some milk. Recipe will make 12 miniature muffins if preferred. Shorten baking time to 12 to 15 minutes. Do NOT over mix. ya d kinva l ley ma gazi ne. co m
available from
at Ladies Upstairs
198 North Main Street • Mount Airy, NC 336-786-6121 Free Alterations Free Gift Wrap Free Shipping S eptem be r/Octo ber 2 017
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The best
MEALS begin Ronnie’s CME4HAM
with
Old Fashioned Sugar Cured
Country Ham from
Ronnie’s Country Store 642 North Cherry Street • Winston-Salem • 336-724-5225 Monday–Friday 7am–5:30pm • Saturday 7am–2pm Closed Wednesday
It's a Wrap! 1 whole wheat flour tortilla or pita 1 Tablespoon low-fat salad dressing 2 Tablespoons grated cheese Choose 3 of the following: Sliced bell pepper, Chopped cucumbers, Chopped tomatoes, Chopped onions, Spinach leaves, Shredded carrots, Fresh Lettuce or dried fruit (such as cherries or raisins) Choose 1 of the following: Turkey (sliced or chopped), Chicken (sliced or chopped), Tuna Roast Beef Tofu Warm wrap or pita in microwave on medium heat for about 30 seconds or wrap in foil and place in a 375°F oven for about 5 minutes. Top the warmed wrap with vegetables and/or fruit. Add two ounces of meat. Roll-up the sandwich and serve with reduced-fat salad dressing. Yield: 1 sandwich
It’s time for Delicious
Mountain Grown Apples
available at...
Lowes Food Shopping Center King • 336.983.4923 101 North State Street Yadkinville • 336.679.8022
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Basic French (Plain) Omelet 1 egg 1 Tablespoon water 1/8 teaspoon salt Dash of pepper 1 teaspoon unsalted butter Choose 2 Tablespoons each of your favorites: chopped ham, grated cheese, chopped green peppers, chopped tomatoes, chopped apples Mix egg, water, salt and pepper. Heat butter in 7- to 10-inch omelet pan or skillet over medium-high heat until hot enough to sizzle a drop of water. Sauté your “favorites” (except the cheese). Pour in egg mixture. (Mixture should immediately set at edges). Using an upside down spatula, push the edge of the egg toward the center, tilting pan and moving cooked portions as necessary. While top is still moist and creamy-looking, add your cheese. With spatula, fold omelet in half or roll and slide or flip from pan onto plate. Yield: 1 omelet. ya d kin valleyma gazin e.co m
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Join our Best Cooks by sharing one of your favorite recipes. It can bean original, an old family favorite or a dish you’ve tweaked to make your own.
Betty B. Wilson’s White Chocolate Bread Pudding
recipes@bestyadkinvalleycooks.com
Betty got this “most delicious” recipe from a friend a few years back and now fixes it often to fill her family’s frequent requests, holidays and church gatherings. Everyone wants the recipe! Betty has been cooking for at least 65 years, mostly influenced by her mother. Betty’s favorite dish to make “has to be chicken and dumplings.”
Be sure to include all the prep and baking steps and important elements such as pan sizes. And tell us about your dish. Is it one your Mom made? Is it a family tradition for Sunday dinner?
When we publish your recipe in the magazine and/or in our Best Cooks Cookbooks we’ll send you $25 along with a Yadkin Valley Magazine Coffee Mug and 50 recipe cards of your Best Cooks Recipe.
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Email your entry to: recipes@bestyadkinvalleycooks.com or mail to: Best Yadkin Valley Cooks, 413 Cherry Street, East Bend, NC 27018
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1 loaf bread, regular or French 3 eggs 2 teaspoons vanilla 1 cup sugar 2 (12-ounce) cans evaporated milk 1 cup whole milk 1 1/2 sticks margarine, melted and divided Dash of cinnamon or more, if you like 1/2 (12-ounce) bag white chocolate chips Pinch bread into small pieces; place in 9x13-inch dish. Mix eggs, vanilla, sugar and milk together; pour over bread, covering it all. Pour melted butter of mixture. Do not press down. Sprinkle with cinnamon. Bake at 350°F for 45 minutes. Topping 1/2 (12-ounce) white chocolate chips 1 cup powdered sugar 4 to 7 teaspoons water Soften 1/2 stick margarine; mix with the other half white chocolate chips and powdered sugar. Add water until desired thickness. Pour topping over bread as it comes out of the oven. ya d kin valleyma gazin e.co m
Lucy and her husband have recently moved to N.C. to be with their family. We welcome her! This is one of her husband’s favorite cakes. Married 50 years this year, Lucy has made it many times for his birthday. Lucy cut this beauty...we can vouch for it being absolutely scrumptious!
Lucy Dudley’s Italian Cream Cake 1 stick margarine 1 cup vegetable oil 2 cups plain flour 1 cup buttermilk 1 small can coconut 5 egg yolks
2 cups sugar 1 teaspoon soda 1 teaspoon vanilla 1 cup chopped pecans 5 egg whites, stiffly beaten
Cream margarine and oil together. Add sugar; beat until smooth. Add egg yolks; mix well. Combine flour and soda together. Add to egg yolk mixture. Then add buttermilk, vanilla, coconut and pecans. Mix well. Fold in egg whites. Pour batter into three 8-inch cake pans or a 9x13-inch pan. Bake for 25 minutes at 350°F or until a toothpick comes out clean. Cool before icing. Cream Cheese Frosting 1 (8-ounce) package cream cheese 1/2 stick margarine 1 box confectioners sugar 1 teaspoon vanilla Cream margarine and cream cheese until smooth; add sugar and mix well. Add vanilla; beat until smooth. Spread on cool cake. Decorate the top with pecan halves.
We’re filled with gi! ideas... always the perfect Hallmark Card
and Collectible Ornaments
Custom Wreaths & Flower Arrangements Bridal & Baby Gifts Galvanized picture frames, ice buckets, planters & trays
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Aladdin’s Hallmark Ridgeview Crossing Shopping Center Between Belks & Ingles
2119 North Bridge St., Elkin Monday-Saturday 10-6
336-835-6702
Holiday Open House November 3 -10 S eptem be r/Octo ber 2 017
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foodsandflavors~™ cookbook collector with Caroline Donalson When Barbara and John escape to the N.C. mountains for a couple of days, I usually get a cookbook, new or very loved. This is the perfect time of year to drive west for lots of mountain fall color and the right time to exit into a small eclectic town just east of Asheville called Black Mountain. A Recipe Collection is a cookbook produced by Town Hardware & General Store on West State Street in downtown Black Mountain. The sticker said it was only $6.99! I’ve been in this store before—a straight drive I can make into a day trip. The store is a nostalgic experience on its own but the recipes I found reflect the nature of a diverse tourist location— something new and inviting!
Creole Pumpkin Soup 1 medium onion, diced 4 medium garlic cloves, minced 1 stalk celery, diced 2 medium carrots, diced 2 Tablespoons vegetable oil or olive oil 4 Tablespoons brown sugar 1 teaspoon nutmeg 5 cups low salt chicken stock 3 cups unflavored canned pumpkin
1/2 cup smooth peanut butter 1 cup heavy cream 1 Tablespoon lime juice 1 1/2 Tablespoons lime cilantro hot sauce Salt and pepper to taste Pumpkin or unsalted sunflower seeds Sour cream, optional
In a heavy pot, sauté onions, garlic, celery and carrots in oil until soft. Stir in sugar and nutmeg. Add stock and pumpkin, stir well. Purée ingredients in blender; return to pot. Bring to a simmer; stir in peanut butter, cream, lime juice and hot sauce. Add salt and pepper to taste. (Add more lime-cilantro hot sauce if desired.) If a thinner soup is desired, add more chicken stock or water and heat completely. Garnish with sunflower seeds and/or sour cream. Serves 4 to 6. NOTE: balancing flavors is important, so don’t leave out the hot sauce. 28
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Pumpkin Pie Dessert 1 (29-ounce) can pumpkin 4 eggs 2/3 cup ginger honey 1 (14-ounce) can sweetened condensed milk 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 teaspoons cinnamon 1 cup butter, melted 1/2 cup chopped nuts 1 yellow cake mix Mix together all ingredients except cake mix, butter and nuts. Spread in a 9x13-inch baking dish sprayed with cooking spray. Sprinkle dry cake mix over top. Drizzle melted butter over mix; sprinkle chopped nuts. Bake at 350°F for 1 hour or until top crust is browned. Serve with whipped cream or ice cream.
Honey Herb Chicken 1/3 cup tea time honey 2 Tablespoons lemon juice 2 teaspoons rosemary, crushed 1/2 teaspoon sage, crushed 2 pounds skinless chicken pieces Prepare grill or preheat oven to 350°F. In a small bowl, combine all ingredients except chicken. Brush sauce over chicken. Grill, bake or broil until tender, basting occasionally with sauce. Yields 4 to 6 servings.
Cheddar-Cilantro Corn Muffins 1/2 cup cornmeal 1 cup flour 1 Tablespoon baking powder 1 (8-ounce) jar hot chow chow 1 cup shredded sharp cheddar cheese 1/4 cup 2% low fat milk 1 egg, well beaten Preheat oven to 350°F. Combine cornmeal, flour, baking powder, cheese. Beat milk and egg together well. Add chow chow; mix well. Add all to dry ingredients. Stir until well blended. Spoon into greased muffin pans and bake for 20 to 25 minutes. ya d kinva l ley ma gazi ne. co m
We’re really good at helping keep your family comfortable all year long!
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Apples Cooking... Ah, the smell of fresh apples...there is no place like the Wilkesboros to get apples as fresh as they can be from local orchard growers who have perfected their harvest with your tastebuds in mind. The Brushy Mountain Apple Festival has vendors offering a variety of tree-fresh apples by the bag and more. Once you get your apples home, try these great recipes!
BRUSHY MOUNTAIN RURITAN CLUB 40th Annual
North Wilkesboro, North Carolina First Saturday in October
October 7 8am-5pm
Autumn Apple Salad 1 cup red hot candies 1 (8-ounce) box cherry Jell-o 2 cups water, 1 hot, 1 cold 1 cup chopped apples 1 cup drained crushed pineapple 1/2 cup chopped walnuts Dissolve candies in 1 cup hot water. Add cherry Jell-o; stir until dissolved. Add 1 cup cold water. Cool until mixture starts to thicken. Fold in apples, pineapple and walnuts. Chill to set.
Apple Butter Banana Bread
Food • Arts • Crafts • Live Entertainment Children’s Activities • Demonstrations
Fun for the Whole Family For more information
336-921-3499
Pre-festival Friday, October 6 at 6pm—Live Music
www.applefestival.net 30
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1/2 cup apple butter 3 ripe bananas, mashed 1 stick butter 2 eggs, beaten 2/3 cup sugar 2 cups self-rising flour 1/2 teaspoon baking soda Combine all; blend well. Put in loaf pan, greased/floured. Bake at 300°F for 1 hour or until done. Cool in pan10 minutes; remove and cool completely.
Taffy Apple Salad 1 Tablespoon flour 1/2 cup brown sugar 1 egg 1 Tablespoon apple cider vinegar 1 (8-ounce) can drained crushed pineapple 1 (8-ounce) Cool Whip 2 cups chopped apples 1 cup dry roasted peanuts Over medium heat combine flour, sugar, egg, cider vinegar and pineapple. Cook until thickened, Cool; fold in Cool Whip, apples and peanuts. Chill overnight. ya d kin valleyma gazin e.co m
21st Annual
Saturday, September 23 9am until 4pm Main Street, Historic Downtown Elkin
Crafts, Food, Children’s Events Activities & Downtown Shopping PLEASE, NO PETS
Nationally Sanctioned Southeast Great Pumpkin Weigh Off Located on Standard Street - includes Pumpkins • Gourds • Watermelons Registration 8 to 9:30am Weigh Off Starting 10am
For more information call: (336) 526-1111 or visit yadkinvalley.org
Sample the finest North Carolina Craft Beers & Ciders From every corner of the State
at the 2nd Annual BIG ELKIN BREWFEST Food Truck Vendors • Local Foods • Entertainment
Saturday, September 23 • 3 to 7 pm Elkin Municipal Park • 399 US Hwy 268 West General Admission for nontasters $5 Kids 12 & younger free Tasting Tickets $20 in advance at Eventbrite.com $25 at the gate Tickets include (15) 2ounce beer tasting tickets and a special tasting cup with logo $50 VIP tickets include unlimited tasting, EARLY 2 to 3p ADMISSION, a tasting mug with logo, special parking, BREWFEST tshirt and signature commemorative pint glass To learn more visit BigElkinBrewfest.com; Facebook or call the Yadkin Valley Chamber of Commerce at 3365261111 ya d kinva l ley ma gazi ne. co m
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foodsandflavors~™ in Amanda’s Kitchen
Amanda Joyner Carrot Cake Cupcakes with old fashioned Cream Cheese Icing Cupcakes: 1 (15.25-ounce box) of spice or carrot cake mix 3 eggs 1/4 cup of melted butter 1 cup of milk (whole is best!) 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1/4 cup chopped pecans 1 cup grated carrots (I used a cheese grater and made fine pieces) In a mixer combine eggs, milk, butter and cake mix. Once combined add spices, carrots and pecans; continue to mix until well incorporated. Spoon mixture into cupcake liners and bake at 325°F for 15 to 19 minutes or until toothpick comes out clean! Once done allow to cool for 15 to 20 minutes. Makes 24 cupcakes Cream cheese icing: 1 (8-ounce) cream cheese, room temperature 1/2 cup of room temperature butter 1 teaspoon good vanilla 3 cups sifted powdered sugar *extra chopped pecans and cloves for garnish! For the icing beat together cream cheese and butter until fluffy. Add vanilla then the powdered sugar, one cup at a time allowing it to completely dissolve. Pipe this delicious and rich frosting on each cupcake! Roll in chopped pecans and top with a light dusting of cloves for an unbelievable presentation! 32
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When I hear the word fall it sends me into this frenzied state of pumpkins, spiced coffee and the feeling that I need to put out fall decorations this instant. September gets me started but it's in October when I really shine. The crisp autumn air almost has a cinnamon scent to it and gets me into baking overdrive, it also is my wedding anniversary month— five years married this October!
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for 18 years we’ve been
celebrating the Yadkin Valley with a magazine people can’t wait to get their hands on Other than the fact I bake and decorate cakes for a living, I do get the occasional itch to bake at home as well, and nothing says my favorite time of the year like semi-homemade carrot cake and fragrant cream cheese icing! YUM! Happy Fall Y'all! -Amanda
Our next issue... November/December 2017 deadline to advertise: September 29 Come join us! advertising@yadkinvalleymagazine.com 336-699-2446 S eptem be r/Octo ber 2 017
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foodsandflavors~™ Jan Kelly
Jan Kelly NC Egg Association
Pumpkin Squash Casserole
We plan for our future, so our loved ones don’t have to do it for us. Nationwide offers long-term care options to help you financially prepare for unexpected events down the road. This way you can spend more time with your family and less time thinking about “what if?”
3 eggs 1/3 cup packed brown sugar 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1 (16-ounce) pumpkin 1 (12-ounce) box frozen cooked winter squash, defrosted 1/4 cup chopped toasted pecans (1 ounce) Heat oven to 350°F. Beat eggs, sugar, salt and spice in large bowl until blended. Add pumpkin, squash, and pecans; mix well. Pour into greased 2-quart baking dish; smooth top. Bake in center of 350°F oven until knife inserted near center comes out clean, 30 to 35 minutes. Insider Info: This fall vegetable dish is filled with yummy brown sugar, spice and winter squash. Make ahead and serve with turkey or ham. To toast pecans: Spread pecans in small baking pan. Bake in 350°F oven, stirring occasionally, about 10 minutes. Yields: 6 servings.
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FALL SWEATER
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Come visit our showroom filled with finely handcrafted hardwood items from skilled Amish furniture craftsmen in Southeastern Ohio. We offer all types of furniture, including outdoor, for any area of your home, in your choice of finishes. Choose from our in-stock pieces or place custom orders. We stand behind our products to ensure you get the timeless furniture you want that will last for generations. Owners: Bill & Joyce Tucker
Quality Handcrafted Indoor and Outdoor Furniture
Amish Warehouse
607 S. Main Street, King 336.985.8109 www.amishwarehousenc.com Tuesday-Friday 10:00-6:00 Saturday 10:00-5:00
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Flan De Calabaza (Baked Squash Custard) ¾ cup sugar 1 (12-ounce) package frozen butternut squash, thawed 1 (12-ounce) can evaporated skim milk 4 eggs ½ teaspoon vanilla ½ teaspoon rum extract ½ teaspoon ground cinnamon In small saucepan, over medium heat, cook ¼ cup of the sugar, stirring constantly, until melted and deep golden brown. Remove from heat and immediately pour into 8-inch round cake pan, quickly tilting dish to completely coat bottom. Place prepared pan in large baking or broiler pan. In covered blender container or large mixing bowl, blend or beat squash, milk, eggs, flavorings, cinnamon and remaining sugar until smooth. Pour into sugar-coated pan. Place baking pan on rack in preheated 350°F oven. Pour very hot water into pan of within ½ inch of top of custard. Bake until knife inserted near center comes out clean, about 50 to 60 minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes. Gently loosen sides with spatula. Invert onto serving platter. Cut into wedges and serve warm or refrigerate to serve chilled. Yield 8 servings.
A note from Jan:
Squash is native to the Western Hemisphere and was grown in Peru as long as 2,000 years ago. In fact, the earliest Americans ate a diet that consisted largely of squash and beans. The conquistadors introduced flan, custard thickened with eggs, and it’s now a standard dessert in many Spanish-speaking countries. The custard and squash come together here in an easy-to-make meal ender with a flavor that’s reminiscent of pumpkin pie.
Now is the time to reserve your Holiday Party Space! With our buffet we’re also a great place for reunions & meetings!
Enjoy our all-you-care-to eat
Buffet
11:00 to 2:00 pm 25 5:00 to 9:00 pm * buffet includes Tea or Coffee just $7 Buffet Breakfast Night Tuesday * 5:00 to 9:00 pm ** buffet includes Tea or Coffee just $825 ** Thursday Pasta/Pizza/Italian Buffet 5:00 to 9:00 pm *** Friday Southern Style Favorites Buffet *** includes buffet just $825 * Saturday Breakfast Buffet 7:00 to 11:00 am Delicious Breakfast 5:00 to 9:00 pm ** Saturday Southern Style Favorites Buffet made-to-order 7 days a week! *** Sunday Lunch Buffet 11:00 am to 2:00 pm
* Monday-Friday Lunch Buffet
Or order from our Full Menu!
Pete and Lee look forward to your visit.
Mon-Sat 5am-9pm • Sunday 7am-2pm
7844 Highway 67 West, East Bend (336) 699-4293 36
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Join me in King or Mt. Airy David L May, LUTCF, RICP® David L May Jr Agency 336-983-4371/336-786-4697 mayd03@nationwide.com
A special autumn breakfast treat from Jan Kelly...
Sweet Potato “Toast” with Poached Eggs (gluten- and dairy-free) 1 large sweet potato, scrubbed 1 Tablespoon white vinegar 4 eggs 1 cup alfalfa sprouts 1/4 teaspoon EACH salt and pepper Guacamole 2 ripe avocados, pitted and peeled 2 Tablespoons fresh lime juice 1 Tablespoon extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup diced red onion 1 jalapeno pepper, seeded and diced 2 Tablespoons chopped fresh cilantro Slice sweet potato into 1/4-inch thick slices. Pat dry. Toast slices in toaster oven or in toaster for about 10 minutes, repeating toasting process if necessary until golden and potato is tender. Mash avocados, lime juice, olive oil, salt, pepper; stir in onion, jalapeno and cilantro. In a saucepan over medium heat add enough water to come 3 inches up side; add vinegar, bring to simmer. Crack eggs into small dish; slide, one at a time, into simmering water. Cook 3 to 4 minutes. Remove with slotted spoon; blot on paper towels. Top potato with guacamole and alfalfa sprouts. Top with poached eggs.
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Now located next door to Virtue Dental Care!
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Saturday 8:30 - 12
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Scenic
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Highway 89 between I-74 and I-77
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Huge variety of home decor • Always something new & different
Huge variety of home decor • Always something new & different
Discover great gifts & one-of-a-kind handcrafted furniture at: www.scenicgiftsmtairy.com
We make more than 20 different flavors of fudge including PUMPKIN–We Ship Fudge! ya d kinva l ley ma gazi ne. co m
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foodsandflavors~™ Chef Jeff’s Helpful Hints Fresh Fall PUMPKIN When thinking of fall, pumpkin is one flavor profile that always comes to mind. From pumpkin rolls and pumpkin pie, to pumpkin spice lattes, it really is the squash of the season. While packaged pumpkin products are readily available for consumption, making your own with some fresh and local pumpkin can be so much more rewarding. Here are a few helpful hints for choosing and preparing your pumpkins:
by Chef Jeff Harris Admissions Classroom Presenter-Culinary Johnson & Wales University
1. Pumpkin Picking: Unless you are planning to carve the world’s best Jack-o-Lantern, then bigger isn’t always better. When choosing your pumpkin for eating, opt for the smaller ones. These will be sweeter and have a smoother texture than their larger counterparts. A good size is about 4 pounds in weight- opt for a sugar pumpkin. Look for a smooth orange exterior with a firm texture, and the absence of any bruises or soft spots. 2. Preparing your Pumpkin: Before you cook your pumpkin, you will need to clean and prepare it. Begin by washing the exterior and scrubbing with a vegetable brush. Next, cut it in half and remove the stem. Using a spoon, scoop out the stringy flesh and seeds (be sure to separate and save the seeds for roasting). Using a chef knife, peel the skin, and cut the pumpkin into smaller pieces. 3. Cooking Methods: The easiest way to cook your pumpkin is to bake it until fork tender. Preheat your oven to 350° Fahrenheit and spread the pumpkin out on a shallow baking sheet. Drizzle the pumpkin with a little vegetable oil and bake until your desired texture (about 40 minutes). If you plan to make pumpkin pie, you will want to bake it until very tender and proceed to puree in the blender and pass it through a sieve for a silky texture. 4. Pepitas: The pumpkin seeds, often called pepitas, are extremely tasty and are packed full of nutrition. After you have separated the seeds from the flesh of the pumpkin, rinse them off in a colander. Boil them in salted water for ten minutes before draining, drying, and spreading on a baking sheet. Coat the seeds with vegetable oil, any desired flavorings/seasonings, then bake at 300° Fahrenheit until crispy and golden (about 40 minutes).
You’ll find a complete version of our September/October issue on-line at: yadkinvalleymagazine.com The digital edition is brought to you by
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5. Storing your Pumpkin: If you don’t plan to cook with your pumpkin right away, there are a few ways for you to store it. A fresh and blemish free pumpkin will last for up to 3 months if you keep it in a cool (55-60°) and dry place. Another alternative is to follow the instructions for making puree, and then freeze it flat in zipped bags to last through the winter season.
Like to learn about a career in culinary arts? Contact: Johnson & Wales University Founded: 1914-Providence, RI. Charlotte Campus Tours: Monday-Friday (9am & 1pm) For More Information: 980-598-1100 or 1-866-598-2427 www.jwu.edu • mail to: clt@admissions.jwu.edu ya d kin valleyma gazin e.co m
A Local Favorite for Shopping & Dining
• New Service Bridal/Gi" Registry Now Available •
Local Family Owned • Made-In-USA Products!
Fresh Deli • Healthy Foods Old-Time Candy & Snacks Many Gluten-Free Selections Local Artisan Gifts Handcrafted Amish Furniture and As Always... Your Baking & Cooking HQ! Try One of Our Famous Deli Sandwiches or Wraps!
Pumpkin Pie Time is Here!
Fall Candies and Snacks Arriving Weekly!
Pumpkin Butter from Walnut Creek a sure delight for the Fall season Pumpkin Cake Rolls
All the Ingredients You Need for Delicious Pumpkin Pies!
Pumpkin Accessories for Your Home!
541 West Pine Street, Mount Airy, NC 3367552340 millcreekgeneralstore.com MondaySaturday 9:30am6pm • Sunday: Closed ya d kinva l ley ma gazi ne. co m
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foodsandflavors~™ cookbook collector
Pick up your copy of 52 Pounds at these locations... Shiloh General Store 5520 St. Paul Church Road Hamptonville Talley’s Flower Ship 322 South Main Street King Dalton’s Crossing 102/104 E. Dalton Road King Scenic Gift Hwy 89 between I-77 & I-74 Mount Airy Mayberry Market & Souvenirs 182 North Main Street Mount Airy Something Special 615 Cherry Street North Wilkesboro Wilkes Country Corner 302 10th Street North Wilkesboro Melody Stores 101 Sixth Street North Wilkesboro
The first in a series of Cookbooks sharing great foods from our magazine’s recipe collection, including many favorites from more than 18 years of foods that have appeared in the pages of Yadkin Valley Magazine. 126 black and white pages filled with a simple to make, delicious pound cake for every week of the year... from scratch, mixes and with a wide choice of toppings Clean, crisp and clear design Spiral bound lays flat for easy reference when using
Available beginning September 15
12.95 plus tax
$
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Teresa’s Carousel Cafe 1510 Mall Square Wilkesboro Pilot International Gift Shop 711 East Main Street Pilot Mountain Yadkin Valley General Store 302 East Main Street Elkin Aladdin’s Hallmark 2119 North Bridge Street Elkin You may also order from CherryStreetFarmhouse.com
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foodsandflavors ~™ Chef Catherine Rabb
Cider by Catherine Rabb Senior Instructor College of Culinary Arts Johnson & Wales University 801 West Trade Street Charlotte, NC 28202 9805981450 catherine.rabb@jwu.edu
Fall is my favorite season, and I enjoy every part of it from the relief of a little cooler air, to watching the leaves turn. Our ritual is to drive to the mountains for fresh apples and cider on a pretty fall day, loading up the car with bushels of apples and gallons of cider. Just like I tend to do at the farmer’s market, I always tend to over estimate how many apples we can possibly eat and how much cider we can drink, and need to get creative to use it all up. I’ve found that cider is wonderfully versatile in the kitchen in everything from simple marinades to desserts, and I’ve come to love the richness and depth of flavor it adds to lots of dishes. Cider makes an amazing braising liquid for fall greens. For about 4 pounds of cleaned and trimmed greens (turnip, collards, kale, whatever), in a stockpot sauté chopped garlic in 3 Tablespoons oil, add the greens, a couple of cups of cider, and
Whispers & Wings 237 E. Main St., Yadkinville, NC 3366771202 whispwings@yadtel.net 106 MondayFriday, 103 Saturday Like us on Facebook! Miss Sylvia’s Alterations... a hem, a tuck, an extra inch, Miss Sylvia can do it!
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“...Be silent to hear the whispers of God”
Christmas is just around the corner, and so are we! Avoid the crowds and clamor while saving money and time. How? By Shopping locally with Whispers & Wings! personalized purses/totes, handmade jewelry, organic/all natural gift baskets, devotionals, Christian tshirts, and so much more. Bring in this ad and receive a SURPRISE! ya d kin valleyma gazin e.co m
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salt and pepper. Of course, you can add anything you usually add from meat to favorite seasonings, and you can also add sliced apples at the end for a little fresh crunch. I’ve learned to love using cider to marinate meats before cooking or smoking. Pork in any form, turkey and duck work particularly well. I like to add a little bit of citrus— lemons, oranges and whatever herbs are on hand. I’ve marinated and then slow cooked a pork shoulder for BBQ sandwiches this way. It was delicious tossed with apple cider barbecue sauce and a traditional slaw zipped up with sliced of fresh apple.
Apple Cider BBQ Sauce 2 cups ketchup 1 cup cider ½ cup applesauce ¼ cup Dijon ¼ cup apple cider vinegar Simmer over low heat and add salt, pepper, garlic, hot sauce to taste. This keeps very well in the refrigerator in an airtight container.
Cider Marinated Grilled Chicken For cider marinated grilled chicken, duck or turkey, turn leftovers into a pretty salad, with crisp fall lettuces, red onions, nuts, fresh sliced apple and top with a cider based salad dressing. Long ago a chef I worked for taught me this easy to memorize recipe for a creamy cider dressing: equal parts (I use 1/3 cup) cider, honey, mayo and Dijon mustard. Shake well, add a little salt and pepper to taste and pour over the salad. Of course, cider makes the best drinks. I love the smell of mulled cider in the house, but it’s always fun to take the basic recipe and give it a twist.
Winter Cider “Sangria” 4 cups cider 2 cups dry red wine ½ cup maple syrup/ honey/or combo 2 to 3 sliced apples 2 to 3 peeled sectioned oranges or tangerines Spices: know it sounds odd, but a few peppercorns will make this special—just adds a little lift; also cloves, cinnamon sticks, nutmeg and star anise are all fun. Serve hot or cold. If you are serving this hot, it holds up well in a crock pot so it’s easy to make ahead.
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Shiloh General Store and Bakery www.ShilohGeneralStoreNC.com
5520 St. Paul Church Road, Hamptonville Hours: Tue-Fri 9am–5pm, Sat 9am–4pm (336)468-4789
Bite into s! goodnes u o with r
Glazed s Fried Pie
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foodsandflavors ~™ Marilyn C. Wells
The Versatile Coconut
by Marilyn C. Wells Family and Consumer Agent N.C. Cooperative Extension, Yadkin & Davie county centers
...a great place to pick up your FREE copy of
201 N. State St., Yadkinville 825 N. Bridge St., Elkin Lexington Style Bar-B-Que Fresh Daily • Pork • Chicken • Ribs Sandwiches or by the pound with our own Homemade Sauce Choice of BBQ or our homemade cole slaw Best Hush Puppies in NC We Love those Large Orders, just call ahead
With our Mobile Kitchen... offering Catering, we can go anywhere! Lee & Phyllis Wade, Owners (540) 577-9621 or (540) 577-9620 littlecreekbbq@gmail.com • East Main St, Boonville Open: Tues 4-7pm • Wednesday & Thursday 11am till 6pm
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Coconuts grow in tropical locations with Hawaii and Florida being the only states where they grow well in the United States. The coconut palm tree is botanically known as a drupe (stone fruit) not a nut, and the seed known as a fruit. The name came from 16th century Portuguese and Spanish word coco meaning head or skull. As you look on the coconut shell you will see three indentations that resemble the face. As a child, my parents would use a hammer and nail to crack into the shell, drain out the water and grate the flesh into tasty coconut for Mom’s yummy fresh coconut cake. One of the earliest descriptions of the coconut palm was recorded by Cosmos of Alexandria around 545 AD. Another early mention of the coconut dates back to the story of Sinbad the Sailor who was known to have bought and sold coconuts during his 5th voyage. In March 1521, Antonio Pigafetta conducted the first European crossing of the Pacific Ocean into the countries as Guam and the Philippines and wrote a detailed description of the coconut fruit. He said “they eat coconuts” and “anoint the body and hair with coconut beneseed oil.” Fresh coconuts are typically harvested from the tree while they are green. Coconuts are very versatile with all parts of the fruit being used. After the holes are punched or drilled into the coconut shell, you can drain out the clear liquid inside which is known as coconut water. The water only has 19 calories but no vitamins or minerals in significant amounts. This is a popular drink in tropical countries and gaining in popularity here. In tourist locations, street vendors cut open the coconut in front of customers. In addition to drinking the water, it can be fermented to produce coconut vinegar. During World War II, coconut water was used as intravenous rehydration fluid when saline was not available. This method is not recommended by doctors today. ya d kin valleyma gazin e.co m
Join us as we host
Michelle Wilkie Improvisa"on: Shapes and Lines For such a seemingly freespirited technique, improvisa"on can be difficult to get started. In this workshop, you can make various lines and shapes that can be mixed to build your own improvisa"onal composi"on. You will make some strip piecing using a brown bag method, play with scraps to make squares, triangles and curve shapes. You will use various techniques to audi"on and edit your composi"on to get the right balance of color and placement. Saturday, September 16th 10am to 5 pm Cost $65, includes lunch
Call the shop at (336) 7668271 to reserve your spot.
FABRICS! check out our expanding selection We have a big selection of gently used trade-ins who can’t wait to find new homes, all at low prices. Follow us on Instagram and Facebook to get the latest offers on Machine Specials
We Offer Training on all our machines
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Discover all of our up coming classes in October/November/December! Visit us online at sewinglyyours.NET for a complete lis"ng. While you’re online register for the classes you wish to take and let the fun learning begin!
1329 Lewisville-Clemmons Road Lewisville (336) 766-8271 sewinglyyours.NET Follow us on Instagram.com/SewinglyYours email: sewinglyyours@triad.twcbc.com Monday – Friday 10-5 • Saturday 10-3 be sure to sign up for our email news at sewinglyyours.net
In house service department with repairs and service on all makes and models—even commercial machines!
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Tires • Auto Repairs Computer Diagnostics Computer Alignments
East Bend Auto Clinic & Tire 136 East Highway 67, East Bend (336) 699-2130
Monday–Friday 7:30am–6pm
Coconut milk is different from coconut water with a thicker consistency and milkier appearance. The milk combines coconut water with grated coconut meat for a rich taste which has a fat content of 24%. Coconut milk has a lot of manganese and a smaller amount of phosphorus, iron manganese. It can be used on its own or substituted in baking. Asian cuisines uses coconut milk for curries, meats, vegetables or beverages. Coconut oil is extracted from the meat of mature coconuts harvested from the coconut palm. With the nutty, sweetness of the oil, it works well for sautéing, baked goods and pastries. Movie theatres often use it in popping corn which adds 120 calories per tablespoon to the healthy corn. The question comes due to the fact that coconut oil is 90% saturated fat! In comparison, butter has 63% saturated fat and olive oil has only 14 % saturated fat. The American Heart Association recommends only 13 grams of saturated fat per day and that is the amount in a tablespoon of coconut oil. It is known that coconut oil raises both the HDL and LDL cholesterol levels and many health organizations advise that coconut oil consumption should be limited or avoided. A heart healthy diet should get most of your fat from unsaturated sources including olive oil, avocado and nuts. There is no need to completely avoid coconut oil if you like the flavor it brings to baked goods or Thai and Indian dishes. Just keep all use of saturated fat in moderation. Research is continuing concerning the new health claims that coconut oil helps improve some diseases. Try some of the following recipes for a variety of uses for coconut.
Coconut Smoothie 1 (10-ounce) bag frozen 1 cup plain yogurt blueberries or other fruit 1 cup coconut milk 3 ripe bananas 2 Tablespoons honey In a blender, purée all ingredients until smooth. Serve immediately.
Thai Coconut Soup 1 Tablespoon coconut or olive oil 2 Tablespoons fresh ginger, grated 4 cups chicken broth 3 Tablespoons fish sauce 1 Tablespoon brown sugar 3 (13.5-ounce) cans coconut milk ½ pound fresh mushrooms, sliced 1 pound shrimp, peeled and deveined 2 Tablespoons lime juice Salt Chopped fresh cilantro to garnish Heat the oil in large pot. Add ginger to oil for 1 minute. Slowly pour the chicken broth over the ginger, stirring constantly. Stir in the fish sauce and brown sugar. Simmer for 15 minutes. Stir in the coconut milk and mushrooms. Cook and stir until the mushrooms are soft. Add the shrimp and cook until for 5 minutes or until no longer translucent. Stir in the lime juice and season with salt. Garnish with cilantro. 50
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Chicken/Coconut Stir Fry ¼ cup coconut oil 4 boneless chicken breasts, thinly sliced 2 Tablespoons olive oil 1 large onion, chopped 2 carrots, thinly sliced 2 garlic cloves, diced 1 Tablespoon grated ginger 1 teaspoon crushed red pepper flakes 1 teaspoon honey 1 teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon curry powder Salt and pepper 1 can coconut milk
It’s Simply....classic Black & Gray for fall
Melt coconut oil in large skillet. Stir in chicken and cook until chicken is no longer pink and juices run clear, 5 to 8 minutes. Pour oil into skillet with chicken and heat until sizzling. Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin cinnamon curry powder, salt and pepper. Cook until carrots are done, 5 to 8 minutes. Stir in coconut milk and simmer for 10 minutes. Serve over rice, pasta or in a wrap.
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Coconut Shrimp
Tropical Pina Colada
Coconut Lime Rice
1 egg ½ cup flour 2/3 cup beer or chicken broth 1 ½ teaspoons baking powder ¼ cup flour 2 cups flaked coconut 24 shrimp, peeled, deveined with tail attached 3 cups oil for frying
1 ½ cups pineapple chunks, fresh or frozen ½ cup ice 1 cup pineapple juice 1 cup coconut milk 2 Tablespoons brown sugar Pineapple wedges or maraschino cherries to garnish
1 cup basmati rice 1 Tablespoon coconut oil 1 teaspoon butter ¼ cup flaked coconut 1 cup coconut milk 1 cup chicken broth Salt and pepper to taste 1 lime zested and juiced
In a blender, place pineapple chunks and ice. Pour pineapple juice, coconut milk and brown sugar over the top. Purée until smooth. Taste for sweetness. Pina coladas can have rum added, if desired. Pour into glass and garnish with pineapple and cherries. Serve with a colorful toothpick umbrella!
Rinse rice until the water runs clear and drain. Heat coconut oil and butter in a skillet over medium high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in lime juice, coconut milk, chicken broth, salt and pepper. Bring to a low boil, cover and reduce heat to low. Cook for 20 minutes. Remove from the heat and keep covered for 5 minutes. Fluff with fork. Stir in lime zest or sprinkle on top.
In bowl, combine egg, 1/2 cup flour, beer and baking powder. Place ¼ cup flour and coconut in 2 other bowls. Hold shrimp by tail; dredge in flour, shake off excess flour. Dip in egg/beer batter; roll in coconut. On a cookie sheet put down waxed paper or parchment paper. Lay shrimp on the baking sheet; refrigerate for 30 minutes. Heat oil in deep fryer to 350°F. Fry shrimp in batches, turning once, for 2 to 3 minutes or until golden brown. Remove shrimp and drain on paper towels to drain. Serve warm.
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Whipped Sweet potatoes w/ Coconut Milk 4 to 5 medium sweet potatoes ½ cup coconut milk 2 to 3 Tablespoons brown sugar 2 Tablespoons butter 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Salt to taste Coconut flakes to garnish Preheat oven to 425°F. Line a baking pan with foil. Pierce the sweet potatoes with a sharp knife. Place them on the baking sheet and roast for 45 to 60 minutes or until tender. Cool potatoes until cool enough to handle. Combine the coconut milk, brown sugar, butter, vanilla extract, cinnamon and salt in a saucepan. Cook over medium heat until the butter is melted and sugar dissolved. Reduce heat to low. Halve the potatoes lengthwise and scoop out the flesh. Mash the potatoes or run through a food processor and place in a large bowl. Add the milk mixture to the potatoes and beat with a mixer until smooth and fluffy. Adjust seasonings as needed. Spoon back into the shells or a casserole and sprinkle with coconut flakes. Serve immediately.
Pina Colada Cheesecake 15 shortbread cookies, crushed 1 cup shredded coconut, toasted 3 Tablespoons butter, melted 3 (8-ounce) packages cream cheese ¾ cup sugar ¾ cup cream of coconut
3 Tablespoons milk ¾ teaspoon rum extract 3 eggs, beaten ½ fresh pineapple, peeled and cored 3 Tablespoons apple jelly
Place a greased 9-inch springform pan on 2 sheets of heavy-duty foil and wrap foil around the pan. Combine cookie crumbs and coconut in a bowl and stir in the melted butter. Press into bottom of the pan and put on a cookie sheet. Bake at 325°F for 8 to 10 minutes until set and lightly browned. Cool. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low until combined. Pour over crust. Place springform pan in a large baking pan. Add 1 inch of hot water to the larger pan. Bake at 325°F for 1 hour 15 minutes to 1 hour 30 minutes or until center is set and top appears dull. Remove springform pan from water bath; cool on a rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Thinly slice pineapple; arrange on the cheesecake top. Warm apple jelly in the microwave and brush over the pineapple slices. Refrigerate until chilled and serve.
Mound Bars 2 cups graham cracker crumbs ¼ cup white sugar ½ cup melted butter 1 (14-ounce) can sweetened condensed milk 2 cups flaked coconut 1 (12-ounce) bag semisweet chocolate chips, melted Preheat oven to 350°F. Combine cracker crumbs, sugar and butter. Mix and pat into bottom of a 9x13-inch baking pan. Bake at 350°F for 15 minutes. Combine condensed milk and coconut. Spread over the crust and bake at 350°F for 15 minutes. Spread the melted chocolate chips over the top. Cool and cut into squares.
WEDDING & BRIDESMAIDS DRESSES TUXEDO RENTALS • ACCESSORIES
www.bridaltraditionsnc.com • 336.667.5423 ya d kinva l ley ma gazi ne. co m
photo courtesy of Darlene Edwards
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foodsandflavors~™Yadkin Valley Wine Makers & Brewers YADKIN VALLEY GRAPE FESTIVAL
Taste the wines and meet the people behind them at the 2017 Grape Festival.
Enjoying food, wine and music under the trees.
The Ultimate Experience for Wine Lovers October 21 will be a glorious day for a fall outing to the Yadkin Valley and downtown Yadkinville for the Yadkin Valley Grape Festival. Sample from Yadkin Valley wineries as they present their new wines as well as favorites when the festival opens from 11a to 5p. For instance, Weathervane Winery is bringing a new Petite Boudreaux, Specific Gravity, an all estate wine as well as a host of fruit wines. Lazy Elm is bringing its dry reds and also its wonderful port-style wine (for limited tasting) called Selfish. It’s called Selfish says owner Chris because once you taste it, you won’t want to share it! Admission is free to shop vendors, but if you would like to taste wine, tasting tickets are $25 at the gate. Save $5 with your advance tasting ticket purchase. A group 10 or more can receive a discount price. The Military Appreciation Ticket for retired and active military personnel with appropriate ID at the gate is $20. All tickets include a wrist bracelet and a complimentary souvenir wine glass. To order tickets visit yvgf.com or call toll free 1-877-492-3546. For festival goers convenience, The Yadkin Chamber offer shuttle service from Jonesville, Boonville and Yadkinville. Contact the Chamber office to make arrangements, 336-679-2200. A Wine Check tent will store your purchases as you continue to dine, shop and taste. New to the festival the year is Sherri’s Crab Cakes plus the traditional booths of delicious ribs and wings. The Souvenir Booth will be on site as well as a photo booth manned by Happy Heart Photography. Bring a chair to sit under the huge trees after tastings and enjoy the music. The live stage entertainment features music by 60 Watt Combo and Phatt City.
Great memories to be made include photos with friends! 54
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Saturday, October 21 11am–5pm
Downtown Yadkinville
Wine Tasting and Sales Great Food • Entertainment Specialty Vendors
Rain or Shine A variety of vendors will add to your festival experience.
Sample wines from Yadkin Valley Wineries! Entertainment by 60 Watt Combo and Phatt City
Attending Wineries: Carolina Heritage Vineyard, Elkin Stony Knoll Vineyard, Dobson Native Vines Winery, Lexington Grassy Creek Vineyard & Winery, State Road Hanover Park Vineyard, Yadkinville Shadow Springs Vineyard, Hamptonville Windsor Run Cellars Winery, Vineyard, and Distillery, Hamptonville Surry Cellars, Dobson Piccione Vineyard, Ronda Brandon Hills Vineyard, Yadkinville Chestnut Trail Vineyard, Mocksville Flint Hill Vineyards, East Bend Weathervane Winery, Lexington Ragapple Lassie Vineyards, Boonville Slightly Askew Winery, Elkin Sanders Ridge Vineyard & Winery, Boonville Lazy Elm Vineyard & Winery, Mocksville Old North State Winery, Mt. Airy
Great Line-up of Food Offerings Free transportation to the Festival from the hotels in Yadkinville, Boonville and Jonesville. Call the Chamber office to make arrangements: 336-679-2200
Souvenir Booth
Caps • T-shirts & more!
Photo Booth
photos by Happy Heart Photography
Free Admission to Festival Grounds Wine Tasting Tickets at the gate: $25.00
Save $5.00
with advance purchase! Souvenir wine glass is included Military Appreciation Ticket at Gate $20.00 Show your Active or Retired ID proof of age ID required
Group discount for 10 or more, contact Chamber office in advance
To order tickets visit www.yvgf.com or call 1-877-492-3546 Major sponsors include: Yadkinville Tourism Development Authority Yadkin County Tourism Development Authority Jonesville Tourism Development Authority Great State Bank First National Bank
2ND ANNUAL
BIG ELKIN BREWFEST Enjoy sampling the finest of the burgeoning craft beer and cider industries from across N.C. at the second Annual Brewfest in Elkin’s Municipal on Saturday, September 23rd. The park flanks the cool, picturesque Big Elk Creek and offers a covered stage for live music from Loose Strings Band, Big Daddy Mojo and Time Sawyer. Bring your chairs and blankets or use park bleachers. Take note of the hours change this year. Brewfest VIP ticket holders are recognized from 2p to 3p and then the festival opens for the general public ticket holders at 3p, until serving ends at 7p. Enjoy food truck fare as well as local eateries. Look for a delicious line-up of foods... King Queen Haitian Cuisine 13 Bones (BBQ) StrEat Provisions (Farm focused sandwiches & snacks) Putters Patio & Grill ( Bratwurst) Las Gringas (Authentic Mexican Food) General admission for non-tasters is $5. Kids 12 and under are free. Tasting tickets are $20 including 15 tokens in advance through Eventbrite and $25 including 15 tokens at the gate. The tokens can be used to sample berverages or can be traded for pints of a favored brew. In addition to the 15 twoounce beer tasting tokens is a special tasting cup with the BREWFEST logo. Pints can be purchased for $5 of tokens in the event, directly from each brewery. VIP tickets are $50 and include unlimited tastings, an imprinted tasting mug, special free parking, a BREWFEST t-shirt, two pint tokens, signature commemorative pint glass and early entrance to the festival. 56
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Loose S"ngs Band (above) will be performing at Brewfest along with Big Daddy Mojo and Time Sawyer
A sampling of the brewers attending: Carolina Brewing Company - Holly Springs Foothills Brewing - Winston Salem Hi-Wire Brewing - Asheville Sugar Creek Brewing Co. - Charlotte Twenty-Six Acres Brewing Co. - Concord Angry Troll Brewing & Skull Camp Brewing - Elkin To learn more visit BigElkinBrewfest.com; Facebook or call the Yadkin Valley Chamber of Commerce at 336-526-1111 ya d kin valleyma gazin e.co m
The Oaks Festival Saturday, October 14th, 2017 • 10am to 7:00pm
Historic Downtown Mocksville and Junker’s Mill Outdoor Stage
FREE ADMISSION! 56 Vendors with Crafts, Holiday Gifts & Decor Great Kids Area • Balloon Sculptures All your Favorite Festival Foods Great music from the stage! with Josh Tenery • Exit 180 & Mel Jones & Bag O Bones
Bring your lawn chairs No Coolers Please! Alcohol available for purchase
For more information call 336-909-2263
Historic Downtown
Mocksville
filled with Southern Hospitality now with three more reasons to visit
Sadies Unique Bou"que
Styled Gatherings
women’s clothing, accessories, home decor 114 W. Depot 3367498968 ya d kinva l ley ma gazi ne. co m
art, jewelery, aprons 114 N. Main 3367530146
...come grow with us!
Honor Darling
family bou"que 135 North Main 3367538899 S eptem be r/Octo ber 2 017
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foodsandflavors ~™ Mary Bohlen
Mary Bohlen
Ruby’s Butternut Squash Muffins by Mary Bohlen
Ruby Triplett is well known in her community as an excellent cook. Her cakes and desserts are popular items at local bake sales and cake auctions at the Maple Springs Community Center in West Wilkes. At one of the hot dog suppers sponsored by the Center I was lucky to be the highest bidder on one of her pound cakes. It was during this gathering that I learned about Ruby’s cooking reputation and about her Butternut Squash muffins. The subject of Butternut Squash used in baking peeked my interest. It was a pleasure to talk to Ruby. She so was kind to share her muffin recipe for our readers and gave me some tips on Butternut Squash. One thing Ruby likes about this winter squash is its unique flavor. “It’s different than pumpkin. My family loves the muffins. Around the holidays I make lots of muffins to give to friends. Everybody likes them.” Ruby grows her own squash and says “...they keep good through to January. I keep them in the garage. You just don’t want them to freeze. Old squashes sometimes become stringy, so keep that in mind.” To prepare the pulp for baking Ruby peels the squash, cuts it up and boils it until tender. Drain the squash well and then mash it up good. Some people like to cut the squash in half and bake it until tender, then scoop out the pulp. Ruby adds walnuts and raisins to her batches. Pecans can be used instead of walnuts but since Ruby has her own Walnut tree she cracks and hulls her own. She says she has always loved cooking. “Back when I was growing up, it was just me and my sister helping Momma in the kitchen. I grew up in the Stony Fork community. That’s up the mountain before you get the Parkway.” Kylene Triplett, Ruby’s sister-in-law, and site manager of the Maple Springs Community Center where Ruby and some of the local folks meet for lunch told me, “Now, I don’t give out many compliments, but I can tell you Ruby is one of the best cooks there is and that’s the truth. When we have a cake auction here everybody wants Ruby’s.” Butternut Squash are usually ready to harvest beginning in September so the time is about right to start looking for them at local markets. Enjoy some freshly made muffins with good cup of coffee or glass of milk and don’t forget to share one with a neighbor. 58
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Ruby Triple%
Butternut Squash Muffins 1 cup cooked butternut squash 1/2 cup oil 1 cup sugar 2 eggs beaten Mix well in a bowl and set aside In another bowl combine 1 1/2 cups self rising flour 1 teaspoon cinnamon 1/2 cup black walnut or pecans (optional) 1/4 cup raisins (optional) Rinse walnuts and raisins in hot water and drain well Add to flour mixture. Combine all ingredients and pour into greased muffin tins. Bake at 350°F for 20 to 25 minutes.
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Our version of Throwback Thursday is revisi#ng dear Elaine Whitaker in 2005, a foodie extraordinaire. Elaine contacted us to see if we were interested in her cooking exper#se and we definitely were. Her health was figh#ng her even then but her daughterÂinÂlaw Sally, helped her type, send her story and recipes with an original photo. Two special folks.
Savor the Season with Fantastic Fall Fruits and Vegetables by Elaine W. Whitaker, M.Ed., RD, LDN photo by Sally Bryant-Whitaker As summer fades into fall a whole new genre of fruits and vegetables are not only plentiful but healthful. Fall fruits and vegetables are likely to be as crisp as the fresh fall air. Now is the time to enjoy fresh apples, eggplant, bell peppers, root veggies such as turnips and rutabagas, pears, grapes, sweet potatoes, cabbage, Brussels sprouts, squash of all kinds, pumpkins and an assortment of greens. On a cool, crisp autumn evening there is no better scent than the pungent aroma of a big pot of turnip greens simmering, just waiting to be paired with some slightly sweet turnips, tangy deviled eggs, a big crusty cake of corn bread and a tall frosty glass of ice cold milk. Yum! Eating a variety of dark green and deep yellow vegetables and fruits provides your body with a wealth of vitamins and minerals. 60
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Fall fruits and vegetables are quite versatile. They may be used in soups or stews, roasted, grilled, stir-fried or pureed. They are great individually, but are superb when combined with other foods. Seasonal fruits and vegetables continue to offer the most taste and unlimited potential for the adventurous cook. Remember, the best fruit and vegetables are those that are selected, and eaten, not far from the tree, vine or plant. Discover, or rediscover, the delightful treats made possible by using the fresh fall produce coming soon to a farmers’ market or grocery store near you!
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Sweet Potato Balls
Carrot Casserole
Roasted Autumn Vegetables
4 large sweet potatoes 2/3 cup packed brown sugar 2 Tablespoons orange juice 1 teaspoon fresh orange zest 1/2 teaspoon freshly grated nutmeg 2 cups shredded coconut 1/2 cup granulated sugar 1 teaspoon ground cinnamon 8–10 large marshmallows Cooking spray
1 pound carrots, peeled and sliced length-wise into strips 1/2 cup mayonnaise 1 Tablespoon minced dried onion 1 Tablespoon horseradish Black pepper, to taste 1/4 cup finely crushed Ritz crackers 2 Tablespoons butter, melted 1 Tablespoon parsley flakes 1 teaspoon paprika
Bake the potatoes until tender, then peel and mash them (this can be done the day before). Stir in the sugar, orange juice, zest and nutmeg. Toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, then roll the balls in the coconut-sugar mixture. Place on baking sheet sprayed with cooking spray and bake at 350°F for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open. Serves 4 to 6.
Cook carrots in salted water until tender-crisp; drain, reserving 1/4 cup cooking liquid. Combine reserved liquid with mayonnaise, onion, horseradish. Arrange carrots in shallow dish. Pour mayonnaise mixture over carrots. Mix cracker crumbs and remaining ingredients. Sprinkle over carrots. Bake at 350°F for 25 minutes. Serves 6.
3 carrots, washed, cut into 1-inch pieces 9 small white button mushrooms, cleaned 2 cups Brussels sprouts, cut in half 1 medium sweet potato, peeled, cut into 1-inch pieces 1 Tablespoon olive oil 1 1/2 cups chicken stock 1/4 teaspoon dried thyme Salt and pepper, to taste 2 Tablespoons finely chopped pecans, for garnish Preheat oven to 400°F. In a mixing bowl, toss vegetables with oil, thyme, salt, black pepper. Place vegetables in a roasting pan. Pour stock into the bottom of the pan. Roast for 45 minutes. Turn the oven up to 425°F and continue to roast for 10 to 15 more minutes. Serve hot, garnished with pecans. Serves 4.
You’ll find more of Elaine’s fall recipes from the original article on yadkinvalleymagazine.com
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foodsandflavors ~™ Laura Mathis Laura’s photo by Am anda McCann Photo graphy
Laura Mathis
Sage by Laura Mathis Sage (Salvia officinalis), also known as garden sage or culinary sage, is a perennial, evergreen subshrub, with woody stems, grayish oblong leaves, and purple flowers. There are many varieties including some with pink or white flowers and several cultivated forms including purple sage and red sage as well as variegated combinations. Sage leaves are covered with fine hairs called trichomes, making them soft to the touch and oh, the scent of sage. Though it can be quite pungent, the scent of sage is warm and inviting, similar to what you find with the herb, Rosemary.
Most people relate sage to the wonderful flavor of Thanksgiving turkey and dressing, but are not aware of its long history as being a medicinal herb as well as a culinary herb. In Germany, sage tea was applied topically as a rinse for wombs or gargled for inflammations. It has been used effectively for throat infections, dental abscesses, infected gums and mouth ulcers as well as for gastrointestinal issues. In British folk medicine, sage has been known as an excellent remedy for impaired memory and Alzheimer's disease. A group of British scientists decided to scientifically evaluate the effects of Spanish sage (Salvia lavandulaefolia) in two different groups, young adults and seniors over the age of 65. Both of these studies confirmed that sage had memory-enhancing properties. I have found that taking a good whiff of a sage leaf not only clears your thinking, it also improves sinus congestion! Sage should not be used in large quantities by pregnant or nursing women, as it has been known to dry up a mother’s milk, or by people who have epileptic fits. Sage is described as having a warm, almost minty taste; that is somewhat bitter. It is a pungent herb that is most traditionally paired with meats (which may aid in the digestion of the meat as well as add flavor) such as poultry, beef, and fish. Sage also provides a delicious flavor to sausage. I have used sage in meatballs before to add a taste of sausage to them. Use with vegetables, soups, breads and to make a healthy tea
to drink before or after meals to aid in digestion as well as provide you with many other health benefits.
Sage-Lemon Tea Bring 1 ¼ cups of water to a boil. Place a thin slice of lemon in your cup and add either a fresh sage leaf or 1 tablespoon dried sage leaf in a small tea ball. Pour the hot water over the sage and lemon. Steep covered for 5 minutes. Add honey for sweetness and additional health benefits. Enjoy it hot or chill it for a refreshing iced tea.
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Yadkin Valley Home & Garden
Pink Begonias
Fall in the Garden by Judy Mitchell A lot of summer flowers bloom into the fall. Begonias are usually their prettiest in the fall blooming until a hard frost kills them. I like to pull them up before a hard frost, because they will turn to mush. It isn’t very pleasant to clean them up then. Geraniums also bloom until late in the fall. If they have a little protection, they will withstand a little frost. I have seen the red geraniums in front of a store in King blooming in December. I love the cooler temperatures of September and October! It is more pleasant to work in the garden. In September, you can plant the cool season vegetables of lettuces, kale, broccoli, cabbages, collards, kohlrabi, Brussels sprouts, cauliflower, spinach, Swiss Chard and mustard. If planted in early September, you will harvest most of these in October. Leaf lettuce and spinach will bear continuously until a hard freeze. Collards are sweeter after a little frost on them. Brussels sprouts take longer to bear, but will take a hard frost. Red Mustard, curly kale, and Swiss
Learn more at... 64
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Matrix Morpheus Pansies
Chard Bright Lights are edible ornamentals. They look good for a little height in a pot of pansies or violas. The pansy and viola blooms are also edible. I have seen them used with a sugar frosting to decorate cakes. I love raw broccoli in salads or with dip made with sour cream and Hidden Valley Dip Mix. Even better is broccoli salad, (the recipe follows). My husband Jim and I sometimes make a meal of it. A late crop of cucumbers and squash can also be planted early September. Mums start blooming in September and early October. Usually, they bloom about 4 to 5 weeks. The colors of mums are the colors of fall: Red, yellow, orange, white and purple. They make easy decorations for your porch or patio. Pansies and violas are longer blooming. They will bloom from fall to late May or June. Pansies bloom in so many different colors of reds, rose, yellow, blues, violet, pink, orange, white and a mixture of these, sometimes on the same bloom. Some have blotches that some call faces looking like they are smiling.
Pansies are happy flowers and tough. I have even seen the blooms peeking through snow. They are the longest blooming flowers from fall through spring. The yellow ones are even fragrant. Dianthus also blooms in the fall, along with the spring. Firewitch is a pretty pink one that is my favorite. The foliage of this one is a gray-green color. It is a petite plant that is well behaved. Fall is the best time to plant trees and shrubs. They will grow roots throughout the winter. This will help them survive summer’s drought better. Pine needles naturally fall this time of the year, so the best color and the freshest pine needles are found now. Finally, don’t forget to keep the leaves raked; leaves will smother grass if left on it too long. Continue to mow. Most yards are a type of fescue grass which will stay green all winter and continues to grow in the autumn. Let your children or grandchildren help rake. Let them play in the leaves.
Mitchell’s Greenhouse & Nursery • 1088 West Dalton Road • King 3369834107 • www.mitchellsnursery.com ya d kin valleyma gazin e.co m
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FALL IS THE TIME TO PLANT!
As mentioned in the article here’s
Jim & Judy Mitchell’s favorite Broccoli Salad Mix these 3 ingredients together in a bowl: ¾ cup salad dressing type mayonnaise ¼ cup sugar ¼ cup vinegar Add: 3 bunches broccoli florets cut into bite-sized pieces ¼ cup chopped onion ¼ cup sliced almonds or chopped walnuts ¼ cup shredded cheddar cheese ½ cup Cranraisins Toss until everything is coated with dressing mixture.
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Yadkin Valley Home & Garden
Planting Bulbs by Adrienne Roethling, Garden Curator of Paul J. Ciener Botanical Garden adrienne@pjcbg.org
Adding bulbs to the garden is a quick, easy and cost efficient way to enhance the palette during the growing season and beyond. Among the many selections of bulbs, one can fill spaces in their gardens from early spring to late fall. Some species of crocus find themselves blooming as early as February extending the colors even more. Often we forget about bulbs come the first of May, but the colors one could add only gets better and better. When we hear bulbs, we automatically think of spring flowering ones such as tulips and daffodils. While most gardens welcome the warmer weather with an array of Darwin hybrid tulips or mini jonquils, always remember you get more bang for your buck when extending the season. Most sources sell spring blooming bulbs as early, mid- or late season bloomers. I always try to focus on early and late to see
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if I can stretch an otherwise three week spring season into eight weeks. In the piedmont region of N.C., crocus species will begin blooming in late February. Crocus roots come from a corm instead of a bulb and are about the size of a quarter. Cormous bulbs often die out but reproduce new ones over time. Flowers that are produced from corms such as crocus, crocosmia (montbretia) and gladiolus can be planted three inches apart. Having mentioned different corms, crocus are going to be the earliest ones to bloom, where some species of gladiolus begin blooming in May as well as crocosmia and others species of glads bloom throughout the
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summer and a few in fall. Examples of flowers produced from bulbs are tulips, daffodils, lilies, onions and more. Bulbs range in sizes with your smaller bulbs spaced three inches apart and larger bulbs spaced six inches apart. The same goes with the depth. Plant bulbs two to three times the size of their diameter: therefore, a half inch bulb gets buried one to three inches while a two inch bulb gets buried four to six inches and slightly deeper in areas where there’s risk of frozen ground in winter. Daffodils and lilies are reliably hardy for the piedmont region of N.C. whereas tulips are often treated as annuals. Typically, tulips rot when temperatures reach 80°F causing the foliage to rot. The foliage is where the bulbs get all their energy. Exceptions to tulips that will grow well year after year are early blooming where they emerge, flower and go dormant before the warm temperatures set in and species tulips that are hardier. Another rule for longevity of tulips is never eliminating the leaves before or when they turn yellow. Never tie your bulb leaves either. Leaves need to absorb as much sun as they can to store energy to their bulbs. ya d kin valleyma gazin e.co m
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A lot of bulbs are cumbersome to when trying to figure out their orientation. Always look for a flat bottom and a pointed top. It’s easy to identify the size and shape of a tulip or daffodil bulb. There’s a chance some of last years’ roots are hanging on making it easy as well. If there’s still a question, it is always safe to plant bulbs on their sides. Most bulbs reproduce offsets and should be divided over time to eliminate overcrowding. Tulips, daffodils and lilies all are easy bulbs to divide, move or share with friends. The best times to divide and share bulbs are in fall before the cold winter sets in. In N.C., one can get away with planting bulbs as late as the first week of January. Most bulbs require a 6 to 8 week chilling period. Lastly, many gardeners are plagued with hungry critters in their yards leaving us discouraged to plant more bulbs. There are safer deterrents such as lemon oils and pepper sprays that will not kill the critters but direct them somewhere else. Gardeners must know to always follow the directions and repeat their efforts. A missed application will often confuse the critter and let them know when it’s OK to come back. A decoy plant or garden can also be planted in a low profile location to keep your prized possessions from becoming salad.
Paul J. Ciener Botanical Garden 215 South Main Street, Kernersville, NC 27284 Open Mon-Fri Dawn to dusk Free online newsletter available cienerbotanicalgarden.org For more information or to schedule a tour: 336-996-7888 ya d kin valleyma gazin e.co m
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Farmland Protection written by Colleen Church Colleen Church, County Extension Director/Horticulture Agent for North Carolina Cooperative Extension, Yadkin and Davie counties.
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Why is farmland protection important in N.C.? Agriculture and related agribusinesses comprise N.C.’s #1 industry and account for more than 17%, or $84 billion, of the $482 billion gross state product. Farming, forestry and the horticulture industry also account for one-sixth of the state’s employees. Residents and tourists alike enjoy the scenic rural landscapes in our state, and farms and forests are critical in providing a healthy environment and wildlife habitat.
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Unfortunately, N.C. has led the nation in the loss of farms and farmland. According to the U.S Census of Agriculture, N.C. lost 3,712 farms and 664,245 acres of farmland from 2002 to 2012. This downward trend continues today; however, the state and counties have programs in place working to reverse this trend. In 1986, the N.C. General Assembly passed the Farmland Preservation Enabling Act, whose purpose was to “authorize counties and cities to undertake a series of programs to encourage the preservation of qualifying farmland, as defined herein, and to foster the growth, development, and sustainability of family farms.� This enabled counties to create Voluntary Agricultural District Ordinances and established the N.C. Farmland Preservation Fund, which enabled counties to develop purchase of agricultural conservation easement programs. The act has been amended and is today known as the Agricultural Development and Farmland Preservation Enabling Act. The N.C. Department of Agriculture and Consumer Services (NCDA&CS) administers and supervises the act. As a result, 88 counties in N.C. have Voluntary Agricultural District (VAD) Programs, 28 have Enhanced VAD Programs and 55 counties have NCDA&CS approved Farmland Protection Plans. These programs and plans recognize the importance of agriculture to the economic and social wellbeing of N.C. by encouraging the preservation and protection of farmland from non-farm development. All counties in the
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Yadkin Valley have a VAD program, while some have EVAD programs and Farmland Protection Plans in place. The ordinances that establish these programs are created at the county level and may vary somewhat from county to county. In general, to qualify to become a member of a VAD or EVAD, the farm must meet the criteria for a bona fide farm, comply with federal and state soil and water conservation practices and sign a conservation agreement that prohibits non-farm use or development for at least 10 years. This 10-year agreement is revocable for VAD members and irrevocable for EVAD members. As a part of a VAD, farms can receive certain benefits, such as waiver of water and sewer assessments, signage, public hearings for proposed condemnation and increased protection from nuisance suits. EVAD members receive additional benefits, such as receiving a higher percentage of cost share funds under the Agriculture Cost Share Program and priority consideration for grants awarded by state agencies. For more information on your county’s farmland protection programs, contact your local North Carolina Cooperative Extension office or Soil and Water Conservation office. To learn more about the N.C Agricultural Development and Farmland Preservation Trust Fund, visit www.ncadfp.org.
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Ya d k i n • Va l l e y
PEOPLE
ABy Stephanie Chat with Rick Houston Koreneff Rick Houston With several books published and one—Go, Flight! The Unsung Heroes of Mission Control, 1965 - 1992 having been made into a movie, Rick Houston is still the same friendly, down to earth man that he has always been. His smile is open, and his laugh is infectious as he meets with me to talk about the newly released movie “Mission Control: The Unsung Heroes of Apollo.” How does it feel knowing that a book you’ve written has been made into a movie? Honestly, it’s absolutely unreal. Even now, even after I’ve seen the movie many, many times, and I’ve seen it publicly. We had a premier in Houston last month, and all four of the surviving Apollo-era flight directors were there. There were more than five hundred people sitting in an auditorium in an IMAX theater watching “my film” on an IMAX screen and even now it just doesn’t seem real. That kind of thing just doesn’t happen to a guy like me. I’m just a guy who lives in Yadkinville, North Carolina, on a rural road surrounded by cows. I lead a normal life. It just doesn’t seem real, but by the same token it happened, and I’m incredibly blessed that it did. How did you decide on NASA as the topic for your book? Well, I’ve always been intrigued by human space flight. When I was a kid, I can remember very vividly I was four or five years old, my dad was in Vietnam, and it was one of the later moon landings. I can’t say that I realized or appreciated the fact that they were on the moon, but the big thing that got me interested was the fact that every other word that the astronauts said seemed to be “Houston.” In my mind, they were talking to me. So that was a personal connection that I had, and as a result I’ve always been interested in human space flight. But in particular about this book, I wrote a book about the space shuttle program and that led to a book about one of the astronauts. While I was in Houston to do the interview, one of the flight directors took me on a tour of Johnson Space Center. He took me into the historic Apollo-era mission control room. I’m telling you, I ya d kinva l ley ma gazi ne. co m
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have never, ever been struck that suddenly by such a profound sense of history. In that moment I knew I wanted to do something to document the work that had gone on there. I knew I wanted to document the people who had worked there. How long after your book was published before they let you know they were interested in making a movie? How did they let you know? Actually, the film got started before the book was published. I had started pitching various agents on the idea of making the mission control book into a documentary. I remember vividly so many doors being slammed, emails not being returned, and agents being ugly and not interested. There came a point where I kind of just understood that it probably wasn’t going to happen. I did meet with one director and producer in Nashville. It was a good meeting, and they were enthusiastic, but it came down to “find the money, and we’ll make it happen.” So long story short, I met a gentleman in England named Keith Haviland. He had been a producer on a film called “The Last Man on the Moon.” It was very successful and got great reviews and kind of whetted his appetite to do more. We met, and I made introductions with the flight controllers, and I think he was very impressed by how enthusiastic and passionate everybody was even at the age of mid to late seventies, early eighties that they still were about space flight. One thing led to another and we have a film. Were you there while they were filming? Yeah, I was there for all of the primary shoot, and then they did a second shoot in Texas later. I didn’t go to that because I had something here at home. Then the last shoot that we did was in February of 2016 in Houston in the actual Mission Control room with a bunch of the former flight controllers. It was so awesome to be able to be in that room with those people who had accomplished so much. What kind of input did you have, if any? I had quite a bit. When it came to making the film, I had to accept that I didn’t know how to make a film and that I could have input, but I wasn’t the director. But as far as actual content, I’m actually kind of proud to say I’ve got my fingerprints on the film. I’m not going to say which segment of the film it is, but there’s one pretty major sequence of the film that was not in the first cut that I basically held my breath and said it’s got to be in there. They basically invited me to shut up and quit fussing about it! (laughter) But it’s in there. And every time that we’ve shown the film, it has had a reaction, and it’s made me proud. Can I get a sneak peak at your next project? As far as a book goes I’ve got one coming out in August. It’s the best NASCAR thing I’ve ever written. It features a year by year look at all of Dale Earnhardt’s Daytona 500’s. There’s a lot of stuff in that book that people don’t know about. So that book is coming out in August, and right now I’m working on a book about the 2001 Daytona 500—the race in which he lost his life. It’s a really good project so we’ll see what happens. 78
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Kevin Cheek
helping others at all times
With the Boy Scouts of America’s mission to prepare young men for life, Kevin Cheek, District Director of the Old Hickory Council, has dedicated his life to “helping others at all times.” Born and raised in Thurmond, Kevin described his and four siblings’ early years as one of the last self-contained farming families. Everything they had, they planted, harvested, raised or traded for. He learned early on about responsibility and built a strong faith. One day while helping in the fields, Keven was run over and dragged by a car. His father actually lifted the car off him as Kevin repeatedly muttered “God is with me” while going to the hospital. In fourth grade, his parents divorced. Kevin became involved in Boy Scouts and at his first camporee with an unplanned eight-inch snowfall, he came eye to eye with a snowball, literally. His scout master came to his home with insurance papers to help his single mother and soon after they married...Kevin’s family added three step-siblings. His father also remarried adding more siblings. The wonderful thing is the large family is still very close. His late step-father spent 40 years with the Rescue Squad influencing Kevin’s enlistment. Kevin has volunteered with the Elkin Rescue Squad since 1986 as a Rescue Technician, Mountain Rescue Technician and American Heart Association CPR instructor. He, now Captain Cheek, has served the State Road Volunteer Fire Department for almost 30 years. Kevin has stayed with Scouts—working at Camp Raven Knob in Low Gap—today he supervises six counties in western N.C. Boy Scouts focus on STEM programs especially at Camp Raven Knob with 3200 acres of Scout reservation with roughly 4,000 summer campers as well as other Scout sites: Camp Raven Point at High Rock Lake, Davidson County, Rampage, New River Outpost, Grayson County, Virginia. Kevin is always looking for additional locations for scout outings. Boy Scouts start with Cubs and continue through Venturing covering 14 to 20-year olds. Depending on the organization partnering with Scouts, it can be co-ed. Seasoned leader volunteers complain the loss of teen scouts “...to perfume and gas once they get that driver’s license.” Venturing and Sea Scout (designed for only aquatic activities at Belews Creek) help offer co-ed programs.
Ya d k i n • Va l l e y
PEOPLE
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Old Hickory Council, Boy Scouts of America, partners with Trail’s End Popcorn to help local Scout Units (packs, troops, crews, posts or ships) raise the money needed to fund programs and activities throughout the year. In fact, 73% all popcorn sales go directly to helping fund Scouting adventures. If you’d rather give popcorn than receive it, Trail's End has teamed up with Soldiers' Angels to donate popcorn to VA Hospitals, National Guard units and military bases across the country. Each military donation level is available on the Scout's paper order form and online at www.trailsend.com/support/community throughout the year. Old Hickory Council serves more than 4,500 youth from Yadkin, Ashe, Allegheny, Watauga, Surry, Stokes, Wilkes and Forsyth counties. Scouts and volunteers of Old Hickory Council invite you to make an investment in Scouting. Look for Scouts taking orders door-to-door in your area between September 29 to October 29. The popcorn fundraiser is available online all-year-round. www.trails-end.com/support/community Please feel free to contact Sandy Scott for further information, email: SandraM.Scott@Scouting.org or phone: 336-760-2900. S eptem be r/Octo ber 2 017
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Tavi has a BA in Psychology, MA in Teaching, and is a fourth grade teacher at Poplar Springs Elementary, a Title 1 School in King.
FUN
with kids written by Tavi Petree
Embarking on a new adventure and stepping out of my comfort zone is an area that I find difficult. However, I did not hesitate in my decision when asked to keep my nephew, Sage. Keep in mind, I had never made a bottle, changed a diaper, or basically had any experience with babies! The learning curve was fast and so the adventure began. I needed guidance and a plan, I mean give me 25 fourth graders any day, but a baby… well, no knowledge there. So onto Amazon I went. After studying The Complete Resource Book for Infants along with my custom infant lesson plans, I was ready to care for this cutie pie, or so I thought.
As I read about the different developmental stages, my lessons were geared to Sage doing what a three-month old would normally do. Grasping my finger, simple cause and effect activities, and gaining control of head movement through tummy time were some of my first goals. I quickly learned I had underestimated this little guy, who was already ahead of the game and my lesson plans. By now, you are probably laughing, and that’s OK. Remember, 25 fourth graders but baby knowledge, nada. I did what any teacher would do, I moved Sage up to AIG and changed my lesson
Peaches‘nCream • Kissy Kissy • Bailey Boys • Flap Happy • Anavini • Molly and Millie
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aby elebration 1780 West US Hwy 421, Suite B Wilkesboro (336) 667-1430 www.ababycelebration.com
Open Monday-Friday 10-6 Saturday 10-4 Mustard Pie • Le Top • Paty • Will Beth • Feltman Brothers & many more 80
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Baby Gifts & Accessories
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plans. We took nature walks talking about all the colors we saw. We read books, we played, we even took trips every Monday to the Rural Hall Library for Book Babies. I was pretty proud of myself on that first outing alone with Sage. I incorporated art into tummy time by squirting globs of paint onto a canvas and placing the canvas into a large Ziploc bag. Sage went to town creating his masterpiece by squishing the paint with his tummy, hands and feet. We made salt dough hand and footprints and lots of sensory materials; colored rice, beads, colored water beads, you name it. Not to mention the endless photo shoots, which he was a real trooper about. In the two months I kept Sage, I watched him learn to roll over and hold his head up for long periods of time. He found his voice making the cutest high pitch noises ever. He started to teethe and he learned how to follow the pages of a book. I will never forget the smiles, the endless smiles when we sang together. He watched me learn how to operate the car seat in my two-door car, shop with a baby, make bottles, swaddle and comfort, sing, play and be patient. I attribute my new arm muscles to Sage and the car seat carrier! I have a new respect for parenting— it is the toughest, but most rewarding job in the world. I lived, learned and bonded with my Sage and made memories that although he may not remember, I will for the rest of my life. ya d kin valleyma gazin e.co m
Pictured from le& to right. Kelly AngelVice President, Tammy MarshPresident, Aldrea Rife Secretary and Jennifer Boyd Treasurer.
caring hearts
Elke’s Angels Elke’s Angels is a 501©3 nonprofit incorporated in 2015 to continue Elke Boyd’s mission of helping cheer others taking chemo and fighting the cancer battle. Elke lost her battle in 2014. Her faith remained strong and she always had a smile for others. She worried about the patients taking chemo alone. She started making Cheer Bags for Christ and taking them to her treatments. The Cheer Bags included a Bible, Plan of Salvation, Journals, unscented lotions and lip balms. God has blessed this organization always filling our needs with monetary donations and supplies to share. We have volunteers who deliver Cheer Bags and Cheer Boxes to Surry, Yadkin, Forsyth counties and beyond. To be more specific, we supply Brenners Children’s Hospital with bags in addition to special requests for Cheer Boxes. St. Paul School did a drive for Elke’s Angels and we got enough coloring books, crayons, puzzles and much more to make and deliver 50 bags to Brenners and the Ronald McDonald House. One hundred percent of all funds go to help the suffering, since we all are volunteers carrying out the mission work of Elke. Elke Boyd was the daughter of Eldridge and Oma Boyd. Consider choosing Elke’s Angels as your mission project. If you are interested in helping and/or donating money, new, clean items for a Cheer Bag (a gift list is mentioned above) please contact: elkeangels@yahoo.com ya d kinva l ley ma gazi ne. co m
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Shelf Life
Baby, Take a Bow A Grace Street Mystery written by: Jane Tesh
reviewed by Cindy Martin
Is there a baby selling ring in Parkland? Who could have murdered Bobbi, Rufus’s ex, and made off with little Mary Rose? After 302 Grace Street tenant Rufus Jackson receives a letter from his ex-wife, Bobbi, telling him has fathered a child, he becomes the number one suspect when Bobbi is murdered and the baby comes up missing. Fellow tenant and private investigator David Randall immediately takes the case. While David and his psychic sidekick and landlord Camden attempt to locate the killer and the missing child, they must deal with a rash of calls for their extraordinary talents. Camden discovers Delores Carlyle, a troubled spirit trapped inside an antique mirror in the historic Carlyle House, where he and Kary, David’s love interest from 302 Grace, are scheduled to perform. Delores wishes to speak with her daughter, Beverly, and beg forgiveness for past transgressions, while Beverly, on the other hand, refuses to set foot in the Carlyle House unless David finds a home for her son, Kit, and locates a venue where her daughter, Frieda, can perform with an area girls’ band. As he runs interference for Rufus, who’s determined to seek revenge, David must also contend with the return of Camden’s telekinesis, fox fairies haunting a local hot dog restaurant, and a nagging concern that, if they locate the missing baby, Rufus might not want to keep her. Baby Take a Bow is a mystical romp you won’t want to miss.
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Family owned and operated since 1943 82
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American Made Bedroom Furniture ya d kin valleyma gazin e.co m
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Dr. Jack Whitaker
Tri-County Orthopedic & Sports Medicine
When you need advanced orthopedic and sports medicine care, our team of experts is close by. Our providers are highly experienced in a wide variety of orthopedic specialties.Whether it’s a torn ligament, broken bone or joint replacement, we are here to get you back on the playing field or doing the activities you love. Our internationally recognized, board certified surgeons treat both routine and complex orthopedic conditions and injuries. The conditions we treat include: hip, knee, shoulder and elbow pain; joint replacement and partial joint replacement; sports injuries in both adolescents and adults; degenerative diseases; infections and tumors; and musculoskeletal trauma. And for a complete and quick recovery, our physical and occupational therapists will develop a personalized treatment plan to get you back to optimal health. We see athletes injured in-season, within a 24-hour period of time. Our providers have a combined 70 plus years of experience in treating orthopedic conditions. Established in 1992, our practice has a longtime proven record of the best quality and compassionate care in the region. The newest member of our team, Dr. Jack Whitaker, has recently completed a fellowship with highly specialized training in treating conditions of the hand, wrist, elbow, and shoulder. We offer same/next day appointments at four convenient locations in the Yadkin Valley specializing in both surgical and non surgical methods. Offering ease of access to care, our practices are located in Elkin, Jonesville, Mount Airy and Sparta. With four excellent physicians, Drs. Snyder, Stevens, Whitaker, and Whitman as well as highly trained clinical staff, we are here to restore you to the life you love. Call us at 336-835-4500 for an appointment.
Fall & Christmas Fabrics are arriving weekly! Now with Long Arm Quilting Services
Fabric & Notions • Sewing & Quilting Classes • Quilting & Embroidery Services Quilts For Sale • Custom Painted Barn Quilts & Bird Houses • Alterations 1930 Reproduction Fabrics Fabrics for Quilts of Valor and Wounded Warrior Quilts New Large Shipment of Quilt Books & Patterns Coordinating Fabrics to go with Fabric Panels
We’re participating in Row by Row! Stop by for your FREE pattern • kits available 108” Backing Fabrics wide enough for a whole quilt!
Text or Call 3369020999 email: sewblessedquiltworks1@gmail.com www.sewblessedquiltworks.com Open MondaySaturday 106 • Closed Sunday & Wednesday
201 Sparta Road, Suite A North Wilkesboro 3368180852
When life gives you scraps–make a quilt 84
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Keep Germs at Bay ...the debate continues: which is best, antibacterial gels or good ol’ soap and water? Children face bacteria and viruses every day. It takes just seconds after coming into contact with germs for kids to begin to be sick. Antibacterial products kill germs on the skin. For removing dirt, you can’t beat soap and water. Teach your child to hand wash often and do it well. Practice before eating, after a bathroom trip, after playing outdoors or after petting animals. Teach kids to cough and sneeze into their elbow instead of on a hand—if they forget...time to wash hands. Be sure your child’s hands are wet and soapy and wash every part of their hands. Choose a song to sing while washing hands just as you sing Happy Birthday as they brush their teeth.
When there is no soap and water, you have an antibacterial gel or wipes to fall back on. Follow these steps to help cut down on sick dyas not only for your child but for everyone else, too.
Wipe down much used spots in your house such as the kitchen and bathroom. Be resolute in keeping cleaning materials out of reach of children and also keep kids away from the area you are cleaning.
Would you like to receive the latest in Biocompatible, Cosmetic Restorative Dentistry? For more than three decades I’ve been practicing dentistry with the support and help of my experienced staff, serving many of our patients for years. With trusted, state of the art dentistry, we look forward to welcoming you to Virtue Dental Care. Dr. William Virtue FIAOMT, NMD and the staff of Virtue Dental Care
Dr. Virtue is a Naturopath as well as a Certified Biologic Dentist. He is the past Executive Vice President of the International Academy of Oral Medicine and Toxicology, IAOMT. Dr. Virtue teaches other dentists how to properly perform Biologic safe dental care which he practices every day! 301 East Lee Avenue Yadkinville, NC 336.679.2034 www.dentalvirtue.com ya d kinva l ley ma gazi ne. co m
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Fall Skincare By Ruth R. Henderson
Just when you get used to the hot muggy days of summer, guess what? It is time for the seasons to change and time to get ready or fall. During the hot carefree days of summer, our days are filled with many outdoor activities, vacations, day trips, vacation Bible schools, children being at home, etc. all with a more relaxed atmosphere. We are fine to apply our Beauticontrol cc crème (color corrector crème with sunscreen) and head on out the door for the day and whatever activities it may hold. But with the changing seasons, comes changes in our schedules, daily activities and skincare needs. Fall brings the beginnings of many new things: school begins, more established routines, vacations over, fall festivals, approaching holidays and spending more time inside. Do not forget though, just because you pack away your shorts and tank tops and pull out your jeans and sweaters that you can take a break from your normal skin care regimen. During the cooler shorter days of autumn, with proper care, you can have vibrant healthy skin rather than dry flaky skin. I will list below some skin care tips to keep you looking beautiful during the fall season:
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Reassess your body wash: Find a body wash that is soap-free and hydrating at the same time. Put away your fruity smelling gels and bring out your creamy body washes to hydrate your skin. Nutty or fall scents like pumpkin or oatmeal cookie are sure to fit the bill for fall body washes. Analyze your facial skin: It is always smart to have skin sensors tested on you two times per year; once in the spring and then again in the fall. Fall and winter are the times when someone with oily skin might find their skin turns a bit normal, or those with normal skin might find their skin is suddenly dry. The skin sensors will determine if you need to change up your skin care products and switch them accordingly. Try an Oil-Based Scrub: Oil based facial scrubs are perfect for fall and winter because you also get exfoliating benefits with the extra bonus of hydrating oils. Some scrubs have a lot of oil on top and then there are those that are more of a solid consistency. If you have a tendency to consistently have dry skin, I would recommend using an oil-based scrub year round, but particularly during the fall and winter months
Moisturize your Skin Every Day: It is very important to moisturize your skin twice a day every day in all 4 seasons. Although fall and winter are the worst times to experience dry skin, it is very important to apply moisture crème every morning after cleansing your face, and then apply a reputable night crème after cleansing your face before retiring for the night. Night cremes have a chance to “work” and repair your skin while you sleep and rest. It is very important to liberally apply night crème every night to help combat wrinkles and dry skin issues. Remember your Hands and Feet: Your feet are going to be stuck inside your socks, shoes, boots or heels for several months and if you will continue your summer routine of scrubbing them with a good foot scrub one to two times per week, they will also look good back in your sandals when spring rolls around again. Plus, they will feel good all winter. Your hands will need extra attention in the fall and winter also. They need to have hand crème applied more frequently in the fall and winter months to seal in moisture since you will be having them in and out of water many times during the day. Hot water actually dries out our skin more than cool water, but who wants to wash their hands in cold water in the winter months? It is important to keep small hand crémes in your purse to use while you are away from home. I hope these simple tips will help you keep dry skin at bay during the cooler days ahead of us and that your skin will look radiant and glowing when warmer spring days roll around in a few short months. ya d kin valleyma gazin e.co m
BACK ACHE? Stiffness? Leg Pain?
FREE
Take This Simple “At-Home” Test
All you have to do is stand in front of the mirror and take a quick look. This one small part of the 17-PointPain-Elimination Exam we use to find the real (and usually hidden) reasons you’re in pain. ° YES ° NO Face the mirror and let your hands hang naturally. Is one hand closer to the mirror? Are your shirt sleeves even? If not, your pelvis or your spine may have a twist— even a small one. But don’t worry, we’ve see it many times and have proven strategies to help you. By the way, Pilates and yoga won’t fix it. ° YES ° NO Now look toward your feet. Does one pant leg hang lower? You may have a short leg from an old ankle injury or a flat foot which can throw off your back, neck and shoulder. There are a number of proven, pain-free techniques and overlooked solutions it is important you know about. ° YES ° NO Look at the top of each shoulder. Are they level with each other? No? Then a neck muscle may be pulling unevenly on your spine. It can be simple and straightforward to correct but you SHOULDN’T ignore it. ° YES ° NO Put your thumbs on top of your hips. Are they even? If not, several vertebra may be rotated in your
lower back. Good thing HealthSource has helped thousands of spines like this. And of course, you know that no pills will straighten your back! ° YES ° NO OK, twist at the waist as far as you can toward the mirror—and without moving your feet. Notice how far you go. Now turn the other way. Is it the same? If not, you could have a shortened core stabilizer muscle. It takes very specific stretches and adjustments to unwind you but it’s usually not too hard. BONUS QUESTION: You don’t need the mirror for this one but a partner may help. Just stand in your stocking feet and feel under the arch of each foot. Are they about the same? Can you slide a pinky in a little way? If yes, good. If not, not so good because this is your foundation. Most people don’t realize their FEET can be the whole reason for back pain. If you answered “YES” to any one of the above questions, you really SHOULD have your back checked out immediately—and it doesn’t even have to be at my office. Just make sure it’s someone who will get down to WHY you’re having pain, knows how to find the hidden reasons—and of course, who treats you with respect and not like a number.
Intersegmental Traction Session Yadkinville Chiropractic
204 North State Street, Yadkinville 336-679-8500 Must present coupon. Transferable. Please share with your family and friends! Offer expires 10/31/17
$1000
OFF
30 Minute Massage Yadkinville Chiropractic
204 North State Street, Yadkinville
Introductory Offer for New Massage Clients Only. Not valid with other offers. Offer expires 10/31/17
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Chronic Pain Evaluation SAVE00 $ 115
Initial Exam and X-rays Yadkinville Chiropractic
Initial visit only. Not valid with other offers. Must present coupon. Offer expires 10/31/17
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Chiropractic Adjustment Yadkinville Chiropractic
204 North State Street, Yadkinville One coupon per patient per month. Not valid with other offers. Must present coupon. Offer expires 10/31/17
Changing lives One Spine at a Time...
Dr. Jyll Downey
Yadkinville Chiropractic Center 204 North State Street, Yadkinville (across from Yadkinville Elementary School)
We Appreciate Your Referrals! **Please mention coupons when making your appointment. Insurance accepted. If further care is needed, you have a right to request a refund within 72 hours.
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Call: (336) 679-8500 for an appointment Yadkinchiro@gmail.com • www.yadkinvillechiro.com Office Hours: Monday 8-12 & 2-6 • Tuesday 9-12 Wednesday 8-12 & 2-6 • Thursday 9-12 & 2-6 • Friday 8-12
If you or someone you know suffers from headaches, neck, back, arm, wrist or leg pain, please let them know we would be happy to help them! S eptem be r/Octo ber 2 017
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Healthy Diet for Osteoarthritis shared by Marilyn Wells, Family & Consumer Sciences Agent
If you ask a group of people how many have arthritis pain, the majority will raise their hands. There is no easy fix for osteoarthritis, which is the most common form of arthritis. Arthritis occurs when the cartilage (the covering on the ends of the bones) erodes and the protective joint space between bones decreases causing pain, inflammation and reduced mobility. The most important risk factor for developing arthritis in weight-bearing joints like knees and hips is obesity. Dr. Jeff Driban, PhD, in rheumatology at Tufts University School of Medicine, says that weight management and regular exercise are the most effective strategies for reducing arthritis symptoms. Dr. Driban says, “For every pound of excess weight you lose, you’re losing several pounds of loading on knee and hip joints. Studies suggest a 5% to 10% weight loss can produce a significant improvement in arthritis symptoms.” Pain and physical motion generally improve with more excess weight lost. Research reported in Clinical Nutrition found a 17% lower probability of knee arthritis in the population who followed the Mediterranean Diet. This diet plan includes whole grains, vegetables, fruits, legumes, nuts, fish and olive oil in large amounts, but research suggests it may support joint health Dr, Driban reports other research shows that higher intake of saturated fat was connected to greater arthritis in the knees while higher diets of monounsaturated and polyunsaturated fats were associated with reduced progression arthritis. A healthy diet of mono and polyunsaturated fats can be found in soybean, canola and olive oils, as well as nuts, seeds, avocados and fatty fish such as salmon and tuna. Some research has suggested that frequent low-fat milk consumption fortified with vitamin D may help in arthritis management. It is important to prevent calcium and vitamin D deficiency and eating salmon and drinking fortified milk will prevent this. Consuming a healthful, nutrient rich diet and managing your weight are the best ways to take care of your joints. 88
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Spinach Salad with Strawberry Vinaigrette Spinach can be mixed with strawberries, beets, boiled eggs, bacon, nuts and cheese. Try this tart dressing: 8 ounces frozen or fresh strawberries 2 Tablespoons honey 2 Tablespoons apple cider vinegar 2 Tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper Blend strawberries, honey, vinegar, olive oil, salt, and pepper together in a blender until smooth.
Roasted Brussels Sprouts Brussels sprouts are easy to prepare. In purchasing fresh sprouts, look for firm, bright green heads without lots of loose leaves. Remove any loose wilted leaves and trim stem close to the head. Cut in half for uniform cooking. Choose a sheet pan with sides and spray with cooking spray. Preheat oven to 425°F. 1 1/2 pounds Brussels sprouts 1 small onion, cut into wedges 3 Tablespoons olive oil 3/4 teaspoon Kosher salt 1/2 teaspoon ground black pepper 2 Tablespoons balsamic vinegar 2 teaspoons honey 4 slices bacon, cooked and crumbled In a large bowl, toss sprouts with 2 Tablespoons olive oil, salt and pepper; coat thoroughly. Transfer sprouts to baking sheet; roast until tender and caramelized, about 20 minutes. Mix remaining oil, balsamic vinegar and honey together; toss with sprouts to coat evenly. Serve immediately. ya d kin valleyma gazin e.co m
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Jessica O. Wall, MPH Assistant Director Yadkin County Human Services Agency Medical Clinic and WIC jwall@yadkincountync.gov 336.849.7588 When an infant passes away, it is very difficult. And we want to do everything we can to prevent these deaths from happening. One risk for an infant is Sudden Infant Death Syndrome or SIDS. This has become a more known condition due to the education regarding safe sleep practices. But it’s important to understand what SIDS is, and isn’t, so that care givers can provide the safest sleep environment possible. According to the Center for Disease Control, the definition of SIDS is “the sudden death of an infant less than 1 year of age that cannot be explained after a thorough investigation is conducted, including a complete autopsy, examination of the death scene, and a review of the clinical history.” In 2015, North Carolina experienced 12 SIDS deaths. Over the past five years, the northwest region of our state experienced 13 deaths. SIDS is not suffocation, overlay (rolling onto or up against a sleeping infant), wedging or entrapment, or strangulation. Unfortunately, we do not know the exact cause of SIDS. The designation of SIDS comes from not being able to determine a cause of death after complete death investigation. Because we don’t know the exact cause, we can’t truly prevent SIDS, only reduce the risk. 90
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Creating a Safe Sleep Environment There are many factors that can contribute to a SIDS death. When teaching people about SIDS, we educate them on the theory of the Triple Risk Model. In short, these risk factors fall into three areas. Infants, especially those between ages 2-4 months, are in a critical development period. During this time, their bodies are learning to regulate things like body temperature, heart rate, and others. All infants experience this critical developmental period. The second is if the infant is vulnerable, in comparison to other typically developing infants. This could be caused by genetic makeup or birth defects. Prematurity, low birth weight, or maternal smoking or drinking during pregnancy would also fall into this area. Lastly, external stressors can contribute. Here, we are talking about the environment the infant is in after they are born. The external stressors, or the sleep environment, is where we can have the greatest impact as caregivers. The American Academy of Pediatrics recently released an updated list of the ways we can better create a safe sleep environment to prevent SIDS deaths. Below is a list created by Dr. Rachel Y. Moon, including things that we can do to reduce the risk of SIDS: • Until their first birthday, babies should sleep on their backs for all sleep times—for naps and at night. If your baby falls asleep in a car seat, stroller, swing, infant carrier, or sling, you should move him or her to a firm sleep
surface on his or her back as soon as possible. • Use a firm sleep surface. A crib, bassinet, portable crib, or play yard that meets the safety standards of the Consumer Product Safety Commission (CPSC) is recommended along with a tight-fitting, firm mattress and fitted sheet designed for that particular product. Nothing else should be in the crib except for the baby. • Room share—keep baby's sleep area in the same room where you sleep for the first 6 months or, ideally, for the first year. Place your baby's crib, bassinet, portable crib, or play yard in your bedroom, close to your bed. • Keep soft objects, loose bedding, or any objects that could increase the risk of entrapment, suffocation, or strangulation out of the baby's sleep area. These include pillows, quilts, comforters, sheepskins, blankets, toys, bumper pads or similar products that attach to crib slats or sides. Use infant sleep clothing, such as a wearable blanket. In general, your baby should be dressed with only one layer more than you are wearing. It is fine to swaddle your baby. However, make sure that the baby is always on his or her back when swaddled. The swaddle should not be too tight or make it hard for the baby to breathe or move his or her hips. When your baby looks like he or she is trying to roll over, you should stop swaddling. • Try giving a pacifier at nap time and bedtime. This helps reduce the risk ya d kin valleyma gazin e.co m
of SIDS, even if it falls out after the baby is asleep. • Do not smoke during pregnancy or after your baby is born. Keep your baby away from smokers and places where people smoke. If you are a smoker or you smoked during pregnancy, it is very important that you do not bed share with your baby. Also, keep your car and home smoke-free. Don't smoke anywhere near your baby, even if you are outside. • Do not use alcohol or illicit drugs during pregnancy or after the baby is born. It is very important not to bed share with your baby if you have been drinking alcohol or taken any medicines or illicit drugs that can make it harder for you to wake up. • Breastfed babies have a lower risk of SIDS. Breastfeed or feed your baby expressed breast milk. • Schedule and go to all wellchild visits. Your baby will receive important immunizations at these doctor visits. Recent evidence suggests that immunizations may have a protective effect against SIDS. • Make sure your baby has tummy time every day. Awake tummy time should be supervised by an awake adult. This helps with baby's motor development and prevents flat head syndrome. For more information regarding SIDS and risk reduction, visit the CDC or American AAP websites or contact your local health department. Also be sure to use your pediatrician as a source of information.
The area’s largest collection of including slips & sleepwear
New Dolls, Collectibles & Women’s Apparel
Melody Stores 101 SIXTH STREET, NORTH WILKESBORO At the intersection of Sixth and Main Streets Inside Melody Square Mall • 336-838-8372
Open Monday-Saturday 9-5
Restoring & Building Family Heirlooms
Custom Woodworking
Chair Caning, Wicker Repair, Lathe Work
S.H. WOODWORKING REFINISHING & REPAIR 1316 Travis Rd, Yadkinville 336-463-2885 Home 336-655-4344 Cell
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before
Quality Craftsmanship…
after
every step of the way
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Yadkin Valley
Weekends
Fall Festivals, Fairs & Events
Flavors of Autumn
by Katie Martin
Sitting in the early morning hours, I am surrounded by Fall. As I look at the dark outlines of the mountains before me and the trees around me, I am enjoying Fall smells. When Fall comes, there is a chill in the air. The cold air just smells different. As it gets cooler, people will light their woodstoves and fireplaces. The smoke smell will fill the air.There are still people who can identify the type of wood burning by its distinctive smell. Each of the trees seem to invoke memories of new smells. Even the dry crackling leaves have a smell. I close my eyes and remember the leaves burning on a Fall day not so long ago. In my hand the hot apple cider tantalizes the senses. There is some form of apple smell almost everywhere. Ice cold apples are set in buckets of ice at roadside stands. Fried apple pies still warm from a mountain kitchen are positioned by the cash register. You can smell the hot apples and cinnamon. A nearby restaurant serves country ham and pumpkin pie. I am remembering those smells as I continue to enjoy my Fall view from my porch. Inside our house, the first real pot of soup is simmering. Next week it will be chili. The week after it will be stew. As the vegetables from the summer harvest mix with the fresh herbs and spices, life will get even better. The trip down memory lane also includes fairs and festivals—I can see the vendor tightly swirling the pink cotton candy around the paper cone. Caramel apples with nuts or bright red candied apples were always displayed nearby. There are chicken stews, hot dogs and bratwurst at every fair and festival. Now you can buy fried cheese or fried butter! As I look towards the mountains, I remember a child’s look of pure delight. Looking at her mother, she remarks about the smell of the fried butter. Then in a loud voice she added, “...and Mommy, it’s good.” All the aromas of Fall bring pleasure. From the crackling wood fire to the cool mountain air; each smell is part of the season. As sunrise breaks into daylight, I smile. One more sip of apple cider and my day will begin. I am glad to have had these moments, to smell a world many never know. I am thankful for the peace this morning. It will allow me to be a little more patient, a little more grateful, all through the day. Welcome to Fall!
Welcome to our Fall Festivals Highlights Section. Due to space limitations, events are not necessarily in chronological order.
43rd Stokes Stomp, September 9th & 10th Showcasing food, crafts, music, art and history
2017
Where Arts Come Alive—Moratock Park in Danbury, (1045 Sheppard Mill Road.)“A stellar lineup of music and dance talent plus three marching bands in the Saturday morning parade.” Only handicapped parking permitted at the Park; shuttle service from Stokes County Government Center every 15 minutes for everyone else. Admission and parking are free.
REMEMBER ROCKFORD REUNION It's the eighth year of a day of heritage sharing, family memories, music, outstanding food and fellowship on Saturday, September 9 from 10a to 3p in downtown Rockford. The event begins at the Rockford Park at 10a with registration, a tour of Rockford, Civil War storyteller/reenactor Terri Ingalls, a BBQ lunch followed by music, an update on Rockford properties, histories and photo sharing ending at 3p. A/$10, Child/$5. Advanced registration: Rockford Preservation Society, Inc.: hholyfield@yahoo.com or 336-374-3825.
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A family-friendly event that began in 1927 will be happening again...Davie County Extension Club members show their skills and compete with other Davie County residents for fame and money in arts, crafts and foods. The Center Fire Department and Center Community Development folks pool their talents on Friday morning to create a BBQ folks stand in line for! Folks can enter their work on Friday from 5:00p on; then Saturday morning 7:00a to 9:00a. All entries are judged, awarded placements, prizes—items are obligated to stay on display until 3:00p Saturday afternoon. Only the baked goods may be for sale...that's up to the baker and you. Doris Jones tells me Nancy Tutterow, a young 93, is an awesome, cake baker...look for her cakes! There will be lemonade and other food vendors on hand, too.
Friday, September 15, the Whiskers & Wings fundraiser opens its doors at 5:30p to 10:30p at The Studio at Hanover Park Vineyard in Yadkinville, 1927 Courtney-Huntsville Road. Sponsored by the Whiskers Rescue Foundation, A/$40, couple/$75, $50/reserved seating, A/$55 after Sep.10, A/$55 at door— tickets can be purchased online: tickets@WhiskersRescueNC.org Enjoy sumptuous food, exceptional wine, The Mainstream Band, NETOP the Painting Dog, silent/live auctions and door prizes. Questions: Alice 336-794-6973
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VACATION d e d u RENTALS Secl
Our location, close by to multiple vineyards, makes Frog Holler Cabins a perfect respite during your Yadkin Valley visit.
Ask about our In-Cabin Massage Therapy Our one-bedroom cabins are spacious with spectacular views of Big Elkin Creek. Cabins are equipped with all linens, WiFi, satellite TV, complete kitchens, gas fireplaces, air conditioning, and hot tubs on the back deck overlooking Big Elkin Creek. Stocked Fishing Pond Walking Trails • Peace & Quiet Just 15 minutes to Stone Mt State Park, Minutes to Elkin & Wilkesboro Over 30 Wineries within 30 minutes
Ask about our exciting NEW Frog Holler Wine Tours! Group discount rates available! For reservations & information
(336) 526-2661
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Fun of Fishing
written by Scott Lynch
Anytime we get outside and enjoy our favorite sport is a great time. Fishing is my favorite way to spend a day outside, it may be at a pond, lake, or even the coast, wherever you can cast a line. There are so many positive aspects of fishing; you can fish alone or fish with friends; you can fish locally for a day trip or you can make it a vacation. There’s no age limits on fishing, as long as you can hold a rod, you can fish!! Many a childhood memory has been made with children fishing with their Dad or Granddaddy. As a young boy I was introduced to fishing by my stepfather at High Rock Lake. Catching my first brim was as exciting then as it is today when catching a big bass! When I was about 6 or 7 years of age my stepfather took me fishing to High Rock Lake. He told me many times thereafter he had no idea what he was getting me into. Some 60 years later, I can say I have fished many ponds, lakes and tournaments since that day and still enjoy it just as much. Fishing from the banks was how I did it for many years. I was so eager to go I would sneak my stepfathers Surf Rod out to go pond fishing. When he saw me carrying it from the shed out back across the yard he asked ask my Mom where I was going with his surf rod and reel. She confessed that I was carrying it to the pond which was about 3 to 4 miles away. He decided that I needed my own gear, so he soon came home with a Zebco 202 with hooks, bobbers and green tackle box. It was the best gift ever. My friends and I would dig up worms and away we would go. I caught many fish with that little set up and we had a lot fun catching fish, putting them on a stringer and carrying them home, which we ate for supper. Many years later I took my granddaughter and her friend fishing and they ya d kin valle yw eeken ds .com
too loved catching those brim just as I did, all except taking the fish off the hook! They would squeal and laugh, but they did not want to touch the fish. Watching a child catch his /her first fish is just as great as catching a big one yourself. Their eyes get big and the smile on their face is wonderful. Many years have passed, and I have fished many days and many places. Still today, I will get out on the pond and fun fish for brim, which not only brings back a lot of childhood memories but it’s just as fun as it ever was. The Fishing Seasons of Life have been good to me and my fishing for small brim in the pond to large largemouth in the lakes is just like it was when I was just a boy. Pushing the button and letting the line and bobber go through the air waiting and watching the bobber for it to go down when the fish takes the worm or cricket and watching the fish make a run for it. That’s what it is all about. Take a kid fishing, both of you will have fun! P.S. I never did catch many brim with that big old Surf Rod and Penn Reel!
Opening Saturday September 9, 2016 thru November 5 September Hours: Saturday 10:30am - 9pm Sunday 1-6pm October/November Hours: Friday 4 - 9pm Saturday 10:30am - 9pm Sunday 1-6pm Large covered shelter with picnic tables Full Snack Bar and indoor restrooms We are an ideal place for schools, church, scout groups, etc. Call us to ask about group rates. 20-acre agritourism complex, featuring maze trails, hayrides, horse drawn wagon rides, and many more engaging activities! Giant 5 acre Corn Maze, 2 Acre Hay Bale Maze, Corn Cob Express, Fun Zone, Corn Box, Animal Acres, Pipe World, Bounce Pillow, Corn Cob Shaped Bounce Pad, Corn Hole, Horse Drawn Wagon Rides, Face Painting & lots of Photo Opportunities
When Scott isn't fishing, you will find him on the job with his business, Safety & Technical Solutions, Inc., developing safety programs and manuals, MSDS manuals, and assisting businesses in meeting OSHA and DOT requirements. Scott can be reached at Scott@SafetyandTechnicalSolutions.com ya dki n va l l eyw eeke nds .com
A GREAT PLACE FOR FAMILY FUN! Call or visit our web site for ticket information. (See page 96 to learn more) FOR MORE INFORMATION CALL: 336-466-5402 Or email us at: alphaomegacornmaze@gmail.com
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Simply Amazing celebrating their 5th year anniversary at Alpha & Omega Corn Maze
Returning for a 5th consecutive year of operation, Alpha & Omega Corn Maze opens Saturday, September 9th. This year is extra special as they’re celebrating their 5th anniversary. The grand opening weekend will unveil our maze design that features our primary sponsor, Rid-A-Bug. We are also very excited to partner with sponsors, Farm Bureau Yadkin, Farm Credit, Foothills Construction Services, CMS insurance, Sweet Frog of Wilkesboro, Chick Fil-A of Wilkesboro, Swan Creek Farm supply, Yadkin Valley Construction, Austin Electrical Enclosures, Edward Jones, Mazzinis and Theos. The fall season will run from September 9th to November 12th. Explore a 20-acre agritourism complex, featuring maze trails, hayrides, horse drawn wagon rides and many more engaging activities. What started with a field of corn and a tent filled with pumpkins has evolved to what it is today. The farm consists of: Giant 5-acre Corn Maze, 2-acre Hay bale Maze, Corn Cob Express, Fun Zone, Corn Box, Picnic Pavilion, Hay Rides, Animal Acres, Pipe World, Bounce Pillow, Corn Cob Shaped Bounce Pad, Corn Hole, Horse Drawn Wagon Rides, Face Painting and lots of photo opportunities. This year Alpha Omega is excited to announce our new attractions including Pony Rides, Duck Race and Tug of War. A full snack bar of concessions will be serving a delicious menu including homemade BBQ, hamburgers, hotdogs, grilled chicken pitas, deep fried corn, French fries, corn dogs, nachos and cheese, dill pickles, homemade pumpkin Whoopie pies, fried Apple pies, popcorn, cold drinks, coffee and hot chocolate. Separate areas are available for birthday parties, school field trips, or corporate events. Indoor restroom facilities are on site. The festival grounds are open for families to view pumpkins and take fall photos with our fall decorations. Pumpkins are priced separately and you only pay for what you want to take home. Additional activities include a Bonfire area with marshmallows for roasting in addition to corn and pumpkin cannons priced separately. Everyone will have access to the bonfire area and marshmallows are available in our snack bar. Customers tell us they are drawn to farms like this as they search for a wholesome and unique outdoor activity for their whole family. “This type of recreation is educational for the kids, and parents often enjoy re-visiting their own childhood memories vicariously through this farm. And, it is a great value when you consider the recreational aspect relative to other competing attractions, such as movies and malls." The festival grounds offer activities for all ages. Cost for the maze and most attractions is $11, plus tax. Children 3 and under are free. Discounted tickets are available for groups of 20 or more. Season passes are $35 and $25 if purchased before September 1. In addition church groups, school groups and college date nights are growing in popularity. 96
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The place where great cooking begins! Just wait till you taste our very own Homemade Pimento Cheese The area’s most complete Pennsylvania Dutch Bulk Food Store!
Alpha Omega Corn Maze Visit the website alphaomegacornmaze.com and like then on Facebook for posts & updates on special events.
It's corn maze season, baby! Corn Maze Hours
Opening Sept 9 through Nov 12 September Hours: Sat 10:30 am to 9pm Sun 1-6pm
October/November Hours: Friday 4-9 Sat 10:30am to 9pm Sunday 1-6
302 East Main St. • At the intersection of Main St. and Standard St., Historic Elkin • (336) 835-1426 Mon–Sat, 9am–6pm yvgeneralstore.com We accept EBT • All major credit cards
The Yadkinville Harvest Festival One of the senior Yadkin Valley festivals, the Harvest Festival always pleases festival goers with new vendors, entertainment, music and foods on Saturday, September 16th. Let’s start with music. This year there will be two bands: Crossing Avery (country) from 11:30a to 12:45p; Phase Band (motown) from 1:15p to 2:30p and returns to the stage at 2:45p until 4:00p and the closing of the festival. Returning this year cooking fast and furious is Maplewood Baptist Church, Chicken on the Stick, Fresh Squeezed Lemonade and Potato Twists. New to the food menu is a Tex/Mex vendor, Soft Serve Ice Cream and Wings. It will be fun again with R & D Amusements for the kids. Cultural Arts thespians will perform “teasers” of the theatre’s upcoming drama programming. They will perform in the parking lot area. Members of the Mountain Homespun Fiber Guild will present demonstrations of spinning and dying fiber. The Community Loom will be up and running. If the weather permits a floor loom will be at work. The Yadkin Lions Club will bring the Brighter Mobile Unit to Jackson/Main streets for free vison test for kids and adults. Join us for fun starting at 10a and running until 4p on Elm and Jackson streets, downtown Yadkinville. ya dki n va l l eyw eeke nds .com
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September 30th Mitchell’s Nursery & Greenhouse is hosting a Fall Open House celebrating 38 years in business on Saturday, September 30 from 7:30a-4:00p at 1088 W. Dalton Rd. in King. Over 100,000 pansies and violas are growing. You’ll find fall vegetable plants, flowering kale, mums, trees and shrubs at one of the biggest selections in the Triad. There will be free refreshments and door prize.
Explore Fiber Arts at Yadkinville’s Harvest Fes"val, September 16th.
Visitors Center is Open
A super popular spot on the Blue Ridge Parkway is being restored, one structure at a time. The Visitors Center is now open for business with snacks, drinks, Parkway souvenirs, maps and a separate room with vintage black/white photographs and a Park video
September 8 The King Chamber of Commerce and the Pilot Knob Park Golf Club are having a SHOTGUN starting at 1p with a lunch at 11:30a. Rain date is Sep. 22. Register: kingchamber14@gmail.com or 336-983-9306.
Ciener Botanical Garden Events September 2 at 9a is a FREE Pilates session with your pre-registration. September 14 join us at noon for a Lunch & Learn, “Quick Steps to a Backyard Rain Garden” by Wendi Hartup, Stormwater Manager for Kernersville. L & L is FREE to members of PJCBG or a $2 donation for non-members; pre-register. September 21 at 6:30p is a FREE Yoga session with your pre-registration. September 22 at 6:30p enjoy a Concert on the Lawn performed by Lindsay Lore & the Flatbellys at Ciener Garden. Admission: $12 in Adv. and $15 at the gate (opening at 5:30p). Food trucks, beer and wine are available for purchase. PLEASE no coolers, pets or smoking.
September 23 is a gigantic Garage Sale to benefit the Black Cat Model Train Club from 7a to 1p at the Club parking lot on 800 Elizabeth St., N. Wilkesboro, NC 28659 98
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October 7 is the Garden’s Fall Plant Sale from 8a to noon. Plants for sun and shade, selected trees, shrubs, herbaceous perennials and more! For list of plants: cienerbotanical garden.org All proceeds benefit the Garden. 215 S. Main Street, Kernersville 336-996-7888, or cienerbotanicalgarden.org ya d kin valle yw eeken ds .com
Window World presents Concerts on the Deck, 6 to 10 pm, 3rd Saturdays, Downtown North Wilkesboro. September 16 enjoy the music of The Entertainers. October 21 Band of Oz To learn more visit: DowntownNorthWilkesboro.com
Ruritan Club Windsor’s Crossroads Ruritan Club’s fundraising events: September 9-BBQ Chicken Plates, 4p to 6p. October 14-Boston Butts Sale. Call to pre-order: Craig at 704-880-2707, Danny at 336-468-4891 or Bill at 336-468-4450. 5101 Windsor Road, Hamptonville.
FULL
PARTS STORE & SERVICE CENTER
WINTERIZATION
OPEN All Year Round
plus checking roof & window seals
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$7995 Trent and Brady our RVIA Certified Service Techs look forward to serving you! NC’s Premier
Park Model Superstore
North Carolina’s #1 Low Cost RV Dealer 2100 Hinshaw Road • Yadkinville NC 27055 Sales 336-416-2360 Parts 336-468-6774 Monday-Friday 10-5 • Saturday 10-2 Find us on Facebook
Come see our Park Model Homes– Beautiful & Functional Inside & Out Featuring Kropf, Cavco, Forest River and Clayton Park Models
To view all inventory including new & preowned travel trailers & pop-ups, visit www.countrysidervcenter.com ya dki n va l l eyw eeke nds .com
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Downtown Elkin during Pumpkin Festival
September 23 9a to 4p
The place...
Put on your walking shoes as the main street in Downtown Historic Elkin closes to traffic to accommodate the 21st Yadkin Valley Pumpkin Festival on September 23rd from 9:00a to 4:00p. The street will be flanked by booths offering a wide variety of handmade crafts, antiques, wine items, pet supplies and gifts for starters. Myra Cook, President of the Yadkin Valley Chamber of Commerce, has encouraged pumpkin decorations on the booths and the storefronts. Making for healthy competition, one booth will receive a prize for its autumn creativity. When you get hungry you can choose from the usual festival foods, Kettle Corn, Funnel Cakes as well as the return of the Hugh Chatham Hospital Foundation folks and a booth full of baked pumpkin delicacies, 13 Bones’ BBQ, everything you love about Chick-fil-A and four additional food trucks. For kids and adults, grab your camera to take your own photos of folks behind cutouts. Kids love bouncy houses and pumpkin painting. The Elkin Fire Department will bring a ladder truck and a gigantic thermometer for a project called Save a Child, Save a Pet while demonstrating how quickly temperatures can rise in a hot car. Everyone gets excited about seeing the Nationally sanctioned Southeast Great Pumpkin weigh off. Weighing still takes place on Standard Street. Registration of huge pumpkins and their cousin gourds and watermelons is from 8:00a to 9:30a. Weighing actually starts at 10:00a. Some giants can weigh-in at an excess of 1,000 pounds with their growers hoping to place in the Giant Pumpkin Commonwealth top ten. Cook invites you to enjoy this family oriented Yadkin Valley Pumpkin Festival and take time to visit shops and eateries of Elkin’s downtown. Don’t forget to check out the second BIG ELKIN BREWFEST on the same day at the Elkin Municipal Park beginning at 3:00p and serving local and out-of-state craft beers until 7:00p. If you need more information call the Yadkin Valley Chamber of Commerce at 336-526-1111 or yadkinvalley.org
to get married and have your reception.
222 E. Main St. Elkin, NC 336-835-0103 www.libertydowntown.com
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The Stokes County Fair will be accepting fair entries on Monday September 11, from 8am to 8pm. Judging will be on Tuesday. Gates open Tuesday at 4:00pm, which is Carload night, $35.00 admission for up to 6 people in a car. Regular admission applies for those not interested in the Carload promotion. New this year is a Ferris Wheel, along with a Mechanical Bull. Nightly entertainment, Midway presented by B & K Carnival Co. The annual Cake Auction is Tuesday September 12, at 7:00pm (all proceeds go to the exhibitor) Fried Pie Baking Contest is September16, 2017. Sponsored by Smitty's Apples We challenge all our pastry bakers to enter our contest. Rules are on page 67 of the fair book. First Prize 300.00, Second Prize 100.00, Third Prize 75.00, Fourth Prize 25.00 Location is The American Legion Post 290 Fairgrounds 436 S Main St, King, NC To learn more: 336-983-3608 web site is StokesCountyFair.org email is stokescountyfair@gmail.com visit Stokes County Fair on FACEBOOK
September 12-16
In Elkin they go for their pumpkins to be BIG, mighty BIG!
Join our Best Cooks by sharing one of your favorite recipes. It can be an original, an old family favorite or a dish you’ve tweaked to make your own. Email your entry to: recipe@best yadkinvalleycooks.com We offer a cash prize if your recipe is chosen for publication.
Open House at Black Cat Railroad Club September 9th and October 14th so come have fun with the Trains from 10a till 2p. Everybody's invited to enjoy more than 10 trains running at the same time through mountains and valleys, over bridges, trestles and through towns. Also 2 layouts for the tykes to play with. No charge as we are a non-profit (501-C3) but we do gladly accept donations so we can keep trains running at 800 Elizabeth Street, North Wilkesboro, N.C. 28697 ya dki n va l l eyw eeke nds .com
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Carolina In The Fall September 22 & 23
Wilkes, the Heart of American Folk Music
Hosted by the famous Kruger Brothers you are invited to two days of some of the our country and Europe’s very best folk/roots music on September 22 and 23 in downtown Wilkesboro at the Carolina in the Fall Fun, Food and Music Festival. As you drive out for foothills foliage color, coolness, fishing, grape harvests and mountain views, you won’t want to miss this growing fall festival. You will be pleasantly surprised to enjoy some new experiences as you enjoy your favorite music. So you don’t miss your favorites, you can find a line up schedule for the various stages on carolinainthefall.org/lineup/schedule. For a sampling of what you have in store from over 100 musicians, how about Ricky Skaggs & Kentucky Thunder, of course the Kruger Brothers, Snyder Family Band, Darin & Brooke Aldridge, Time Sawyer, enough music to keep those three and four stages going from midday till evening. Chow down on treats from food trucks with traditional festival foods such as ice cream, funnel cakes and shaved ice in addition to food trucks competing in the Food Truck Championship. Competitive food trucks will be on hand with hot dogs, burgers, wings, BBQ and other trucks will have exclusive offerings as PorterHouse with burgers; Wings on Wheels will have wings and homemade chips; there will be a Taco truck with pork, chicken and beef tacos, plus; Bleu Barn Bistro is known for using all local products to make their BLT sandwiches and more; Spice is Right sells pulled pork. One of the main goals of the festival is to give visitors a true taste of the region. Whether this is through the music, the food, the crafts or the beer and wine, Carolina In The 10 2
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The Hunts will be performing. Fall strives to make sure there is something for everyone! Food truck judging is Saturday morning with winners getting a winner’s decal and $500. Local vineyards and regional craft breweries will be serving the region’s best beverages. Now that your hunger and thirst are satisfied, try your bid in a Silent Auction with winning bidders being announced on Saturday around 5:00p. The auction supports the Wilkes Music Afterschool Program. Runners will jump at the Chad Lovette Memorial Trail Run managed by Racing Toes. Register online early for the $30 fee to include a free T-shirt by September 4th. This event benefits the American Cancer Society. Winners are categorized and prizes for each group are presented. Chad Lovette performed in the 2013 Carolina in the Fall. He lost his battle with cancer and to honor his
memory the race is named for him. Extra fun is the N.C. Banjo Championship, 2017. Register online with a $20 fee to compete: carolinainthefall.org/images/documents/Contest_reg_form.pdf The first place winning musician will receive a new Deering banjo. Check out the 2016 winner online. Each evening, the festival will shut down on Main Street around 10:30 pm and move to the Yadkin Valley Event Center at the Holiday Inn Express Wilkesboro for the Carolina Jam. The Carolina Jam will be hosted by the Kruger Brothers and feature artists from the day’s performances, as well as special guests. These jam sessions will provide unique performances and once-in-a-lifetime collaborations between the artists on hand. Late night sessions will begin after all music has ended downtown. There are a limited ya d kin valle yw eeken ds .com
Serene Living
1912 Oakley Ridge Rd, North Wilkesboro, North Carolina
Ricky Skaggs number of VIP tickets available which grant access to the Carolina Jam, so act quickly. If you are a music lover, these intimate performances are some of the most enjoyable memories you will make. Carolina in the Fall Music and Food Festival is pleased to announce the Bobby Martin Songwriting Competition for ages 20 and under. Bobby Martin, known as the “Bluegrass Drummer” (1957-2016) spent his life studying, playing, and preserving the music from the Appalachia Region. Years of traveling in his youth to fiddler’s conventions and festivals while his dad, Sam Martin, Mandolinist, competed and performed embedded his love for the music in his heart. One of his greatest joys was always spending time teaching and playing with the young musicians he met along his musical journey. He left a trail of drum brushes and sticks with many of the young players he met along his journey across the USA and Europe. Bobby often expressed the importance of taking time with the young players of today and sharing the history of the music. They are the keepers of it for their generation and the teachers of those to come. You’ll see and hear the songwriting finals on the Great State Stage on Saturday morning the 23rd beginning at 8:30. ya d kin va ll e yw ee ke nds . com
Picture your family in this beautiful custom built home on 9.2 wooded acres with 9 rooms including: 3 bedrooms, 2.5 baths, well equipped kitchen, double sided rock fireplace with gas logs, large family room and double attached garage. That’s 2832 sq ft of living space!! Step into the hot tub on the multitiered private decks, to relax and experience easy mountain living. Country living convenience that is only a short commute to local towns, schools and cities! Use the QR Code below or Visit wardandwardproperties.com, enter MLS#63069, click on the Movie Reel to get the video tour with a bird's eye view, plus a tour through the house. WARNING: It's going to make you want to see it in person!!
To learn more or to see this beautiful home in person, call Linda Wehrmann (336) 9840833 linda.wehrmann@gmail.com S eptem be r/Octo ber 2 017
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Enjoy the music of Drew Holcomb at Carolina in the Fall. For fall fun, food and music you can’t do better than the 3rd annual Carolina in the Fall Music & Food Festival. See you there rain or shine! Admission to the festival grounds to shop the vendors is free. To be part of Carolina in the Fall Festival, a single day’s ticket is $35 which includes access to Carolina In The Fall festival grounds for Friday OR Saturday Access to Food Trucks. Access to Beer/Wine Garden; Friday/Saturday Day ticket both days is $65. VIP Package Access to Carolina In The Fall festival grounds for Friday & Saturday Access to Food Trucks. Access to Beer/Wine Garden Access to Carolina Jam Friday & Saturday evenings is $110. Carolina in the Fall Historic Downtown Wilkesboro 100 East Main St., Wilkesboro, NC 28697 (336) 990-0747 carolinainthefall.org
During Mayberry Days the Darlings are back in town.
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If you want to laugh and smile so much that your face hurts, then head for Mayberry Days in Mount Airy September 19-23.
M o n u w n o t t n A w o DNow is the perfect time to visit!iry Join us in Downtown Mount Airy for these family events September
Another close shave from Floyd.
2 Downtown Sidewalk Sale 16 Mayberry Cool Cars and Rods Cruise In (1970s Theme) 19-23 Mayberry Days Festival 30 Art Walk
November 4 Public Art Guitar Crawl Auction and Concert 10 Girl’s Night Out Downtown 25 Christmas Parade 9am Small Business Saturday 30 Christmas Tree Lighting
October 1 Mayberry Food Truck Festival 13-15 51st Annual Autumn Leaves Festival 21 Mayberry Cool Cars and Rods Cruise In (Halloween Theme) Downtown Halloween 31 Celebration
December 2 Holiday Open House 2 Parade of Trees at Museum of Regional History with free admission that day 2-3 Tour of Homes 31 Sheriff’s Badge Raising
The Fun Time Girls from Mt. Pilot? Nope, just girls having fun "mes at Mayberry Days
Downtown Business Association
Learn more about these fun events at:
www.mountairydowntown.org DowntownMountAiry Goober and Earnest T Bass. ya dki n va l l eyw eeke nds .com
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David and Aldine Lineback visit before the fair begins to prepare the barn loom for weaving. (photo by Jay Sinclair/J. Sinclair Photography)
YESTERDAY VILLAGE
Heritage crafts, vintage displays and buildings keep the past alive
by Emily-Sarah Lineback
You'll see blacksmith Marshall Swearingen, a Yesterday Village demonstrator for 16 years, or one of the 35 or so members of Triad Area Blacksmiths who will heat, hammer, and hone metal into objects. (photo by Jay Sinclair/J. Sinclair Photogra phy) One of the blacksmith's crea"ons. (photo by Jay Sinclair/J. Sinclair Photography)
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If you think it isn’t good to revisit the past, stroll through Yesterday Village at the Dixie Classic Fair and you might change your mind. Nineteen log structures from the 1800s serve as the communal space for creative displays, local products and old-fashioned demonstrations during the fair. “There is so much variety and activity…I love to see how alive the village is,”says David Sparks, fair director. The initial building acquired was the 1847 one-room schoolhouse, the first public building in the town of Winston. It was donated unassembled and kept for several years until the fair had the funds to reassemble it in 1989. Currently, it houses glass blowing and loom demonstrations. As more structures were added and restored, a village took shape that provides an ideal backdrop to showcase skills, antique and current, native to our area. “The village is important to demonstrate the crafts and trades of the past and to show how early buildings were constructed,” shares Sparks. It also gives fair attendees a glimpse into the Piedmont Triad’s rural past while celebrating a revived and growing handmade “maker” movement. Walk through the village and you’ll experience a ripe harvest for the senses: Plucky melodies of the bluegrass group organized by Jeffrey Foxall mix with the roaring grind of chainsaw artist Jerry Ward, countered by the fragile nature of glass blower Jeff Wilson’s art. Christmas trees’ pine scent and fresh-baked pumpkin bread mingle with typical fair food smells and sounds. “It’s gotten to be a lot of fun to play [in Yesterday Village],” Foxall shared several years ago, who has been performing at the fair for more than two decades. “Nowadays, there are people who specifically come to see and hear us each year.” That’s true with many of the individuals, many who have been a part of the scene for a decade or more. One such long-time demonstrator is tinsmith Michael Felk, who is approaching 20 years of sharing his skill here. He
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finds the fair meaningful because of its multi-generational built-in audience, approaching it as a way to engage people in history. “[This] teaches them a little about how people worked with products…how it influenced life in those pioneering days, how it provided income and trade, and quite simply, how people survived.” Sparks agrees. “[I]t’s important to show people the diverse knowledge these demonstrators bring and how challenging everyday life was for early settlers to our area.” Family stories are retold here, and history and memory collide in a powerful way when the past is showcased in this living, moving way. “The village is a wonderful place for children to learn by seeing,” says Sparks, “and for grandparents to share memories of their past with friends and families.” My parents—long-time loom demonstrators David and Aldine Lineback—are passing down recollections and craft to me and my son, who began “assisting” when he was a toddler. David first helped his mother at her loom when he was a child and again took up the practice of handlooming rugs and placemats after he retired. Aldine’s grandmother was a rug weaver, and when David re-found the craft, she picked up tying the ends, keeping the shuttles filled with fabric, and sewing together pieces that made what were called “rag rugs” or “carpets” back when the endeavor was more function than fashion. Weaving is enjoyable to us, in part because it’s something we share as a family, but more than that, my dad echoes a desire that we and all the Yesterday Village artisans I spoke with have: “Even with a renewed interest in old-fashioned crafts, there aren’t a lot of people who know how to do them. I’m glad we can keep the tradition alive.” This year’s Dixie Classic Fair runs Fri., Sept. 29–Sun., Oct. 8. For details, visit www.dcfair.com or call 336-727-2236.
An"ques and vintage items are on display both inside many of the buildings as well as outside, like these everpopular tractors. (photo provided by the Dixie Classic Fair)
Wood bowl turner Roger Abrahamson's mo"ons invite passersby to stop to watch a tree take a new, smooth form. (photo provided by Dixie Classic Fair)
Tinsmith Michael Felk shows the process during the Dixie Classic Fair. He says he likes Yesterday Village because it helps get people interested in history. (photo by Jay Sinclair/J. Sinclair Photography)
Want to know more about the history of Yesterday Village structures as what takes place in and around them, there’s more information on the buildings and permanent features that are a part of the Dixie Classic Fair’s historic village on the following pages. ya dki n va l l eyw eeke nds .com
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Yesterday Village History For readers who are as interested in the history of Yesterday Village structures as what takes place in and around them, here’s more information on the buildings and permanent features that are a part of the Dixie Classic Fair’s historic village. Blacksmith Shop This structure was donated by the N.C. Artist Blacksmith Association of North America of Winston-Salem, N.C., in 1988. The materials and labor during the fair continue to be furnished by this creative group of individuals. From the blacksmith shop came most tools and utensils used by our forefathers in their daily lives. Hardly any other endeavor was more important than the products from the “Village Smithy.” Church The logs and materials for this structure came from East Bend, NC. According to local historians, through the years this building was used as a church, a community building, a store, and a residence. Corncrib This building was constructed in 1867 by Mr. Sam Phelps of Clemmons, NC, and was donated by Shugart Enterprises in Winston-Salem. The crib was used for storing corn, usually after it was shucked. The corn would dry properly and was protected from rats, mice, wild animals and birds. This type of structure was rare in our part of the state. Country Store The country store was moved from Easley Road in Stokes County to the fairgrounds where it was reconstructed in Yesterday Village. The store provided a marketplace for local residents to purchase supplies and staple goods during the early 1800s. There was no such thing as “self service” back then; a customer would enter the store and share a list of needed things with the clerk, who would gather the items from shelves and bins. Dog Trot Museum This Dog Trot Cabin was found in Shelby, N.C. The pioneer usually built a one-room cabin, then when the family expanded, built another separate one for sleeping and cooking. Large families were the norm, so sleeping space was a prime concern. This style of cabin dates from the 1690s in this country. This museum was dedicated in 1997 in honor of Della Stephens for her dedication in the promotion and growth of the Dixie Classic Fair. Firestone Carriage This carriage was purchased new from a Sears catalogue for $450. The restoration was done by Woodlyn Coach Co., Millersburg, Ohio, in 1994. The carriage was built by Firestone Carriage Co. in Iowa, a forerunner of Firestone Rubber Co. The carriage was donated by Albert Atwood and Emily Atwood Cheek in memory of their parents, Charles D. and Lucille Burke Atwood. 10 8
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Granary This structure was built circa 1870 by Mr. Sam Phelps. The granary was a necessary building for storing of wheat, barley oats and such. This building was moved from Hampton Road in Clemmons, NC, in July 1994. The former owners were Mr. and Mrs. Bernie D. Brewer. This structure was donated by Grover and Bryan Shugart of Shugart Enterprises in Winston-Salem. Hand Hewn Log Barn This barn was originally constructed in 1856. It was used for storing hay, as a cattle barn, and for milking cows. The skills used in building this barn were hewning, notching, mortising and riving, skills which had reached a high level of craftsmanship during this period. This building was donated by Albert Atwood and Emily Atwood Cheek in memory of their parents, Charles D. and Lucille Burke Atwood. Log Barn This is one of the largest log barns to exist in western Forsyth County. According to local historians, the barn was constructed prior to the civil war. The barn was originally located on Hauser Road in Lewisville, NC. Log House This house was built by Col. Joseph Williams of Williams Road on the Panther Creek Plantation in Lewisville, NC, circa 1825. The Great Wagon Road to the Shallowford on the Yadkin River passed in front of this structure. People continued to live in this house until the 1940s. The original chinking was mud and straw. Mechum Cabin This cabin was 100 years old when John Wesley Mechum and wife, Mary Camilla Frye Mechum, purchased it 80 years ago. Mary and John had nine children, six of whom lived and were raised in the cabin in Advance, NC. The cabin originally had no wooden floor; carpets were woven from old clothes via a loom to cover the smoothed dirt. This cabin was contributed by Camilla Vogler of Sanford, NC, in 1998 in memory of John and Mary Mechum, John, Macey, Nancy, Annie and Elmer and in honor of Ruth. Molasses Boiler Molasses was an important source of iron in the diet of our forefathers. The sweet liquid from cane is heated in the boiler for approximately four to five hours until it becomes a thick syrup called molasses. Hot biscuits, butter, and molasses graced the early settlers table as a delicious dessert.
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Village Pavilion The Village Pavilion was built to provide space for special food contests during the Dixie Classic Fair and was expanded in 2012 to accommodate the expanded number of entries. Wine Pavilion The Wine Pavilion was built in 2006 to provide space for wine tasting by wineries exhibiting in the Mid-Atlantic Southeastern Wine Competition at the fair. Schoolhouse This was the first building that was restructured onto the fairgrounds. The schoolhouse was the first public building in Winston, built in 1847, and served the downtown part of Winston until 1874 when another school was built on West Fourth Street. The schoolhouse was moved to the fairgrounds in 1984 and stored and then reconstructed in 1989 (the first building to be reconstructed in Yesterday Village). It was donated by James A. and Lynne Finney.
Smokehouse This circa 1870 building was a necessary structure before electricity was available and meat was preserved by smoking with oak or hickory wood. Meat such as pork, beef and mutton could be stored for more than a year in the smokehouse. It was originally located on the Atwood Farm, which is near Hanes Mall and first operated as a dairy farm that sold milk and butter under the name of Atwood Stock Farm. This building was donated by Albert Atwood and Emily Atwood Cheek.
NEW
Shropshire Cabin The Shropshire Cabin was built in the late 1700s. It was originally used as a country medical clinic by Dr. Shore three to four days per week. The structure was composed of one room with a loft and first located on Shore Road in the Tobaccoville community. This parcel of land was purchased in 1930s by John Lee Shropshire from two former landowners, Mr. Dula and R.R. Jones. After acquiring the house and land, Mr. Shropshire made a kitchen addition on the back of the house where the two logged window openings are located. Later, a two-room addition was made on the left of the house. The house was occupied by renters in the 1950s and remained occupied until the 1970s. The building was restored in 2003 and is being used as a village bakery in Yesterday Village. The building is given in the memory of John Lee and Bess S. Shropshire by sons, Donald G., John D., and Kent S. Shropshire.
from...
128 N. Main Street, Mount Airy, NC
just across from Snappy Lunch ya d kin va ll e yw ee ke nds . com
Introducing... a new line of high quality Leather hand bags clutches backpacks
18005517970 3367892260 mayberrygifts.com MonSat 105 • Sun 15 September/October 2017
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Clemmons • 766-1800 2668 Lewisville-Clemmons Rd Allen’s Cove Near Hip Chicks
Trusted Jewelers since 1960 110
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Springhouse This was an important structure before refrigeration. Milk would turn sour in a day without cooling, and butter and eggs would spoil quickly. Cool water of about 56 degrees on the earthenware allowed for flexibility in keeping food and drink fit for consumption. The springhouse was built over the spring so that water would be at its coldest point when it entered the structure. Tobacco Barn The tobacco barn is an original structure that existed on the property prior to the purchase of the land by the Winston-Salem Foundation for the now existing fairgrounds. The fair was moved from Piedmont Park on Liberty Street in the early 1950s. The barn was used to exemplify the traditional method of curing tobacco with wood during the early years of farming.
Saturday, October 7 is the King Chamber’s KingFest 2017 held in Central Park in King at 302 Kirby Road. Admission and lots of parking are free. You’ll enjoy music from the 50s, oldies, bluegrass and gospel music on two stages. Over 100 vendors, kids’ area, horseshoe pitching, youth fishing and corn hole tournaments, Little Blue Choo train rides all day, heritage demos, Inflatable Village, face and hair painting, pumpkin decorating, Balloon Lady. 10 food booths will satisfy any kind of hunger pains! For more information call 336-983-9308.
—thanks to The Dixie Classic Fair for providing this information
October 1 Mayberry Food Truck Festival mountairydowntown.org
October 13, 14, 15 Addams Family Musical
With more than 28 individual vendor spaces offering Handmade Gift Items, Home Decor, Antiques, Clothing, Jewelry including... Serendipity Boutique
Oct. 13, 14 at 7:30p and Oct. 15 at 3:00p. Celebrate the spookiest time of year with the “ookiest” family around! Tickets: $22; INFO@YADKINARTS.ORG or 336-679-2941. Willingham Theater, Yadkin Cultural Arts Center, 226 East Main Street, downtown Yadkinville.
Mayberrymarkets.com HUGE selection of souvenirs
Souvenirs
Still offering a section of name brand gently used clothing
182 North Main Street, Mount Airy 336-719-2363 Open Monday-Saturday 10-5:30 • Sunday 11-5
For Vendor information: mayberrymarket@gmail.com or 336-719-2363 ya dki n va l l eyw eeke nds .com
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Autumn Leaves Of all the Yadkin Valley festivals, each has its own distinguishing trademarks. Autumn Leaves is a senior festival with 51 years to its credit. This festival, on the weekend of October 13th -15th, began to celebrate the end of the tobacco and apple harvests. Today, while still treasuring the old ways, the Autumn Leaves Festival stresses handmade crafts, new and old, by over 200 craftsmen. There is a special kids’ area to romp and play and all the stage music (on Independence Blvd.) is free from opening hours 9a to 9p on Friday and Saturday to noon to 6 on Sunday. In cooperation with WPAQ AM740, music is played continuously all day, every day. You won’t have to wait long to see folks dancing around the downtown stage to the wonderful tunes of Old-Time, Bluegrass and Gospel. Another specific venue for Autumn Leaves is “Food for the Soul” with ham biscuits, collards and cornbread plus BBQ, hamburgers, ground steak and more served with hospitality by local civic and community groups. All Pets are strictly prohibited inside the festival boundaries. “Come and feel welcomed in the true spirit of America’s hometown with its three days of quality crafts and music,” says Travis Frye, Program and Events Director with the Mt. Airy Chamber. “It’s an honor for me to work with this festival and actually it’s a labor of love.” he continued. ya dki n va l l eyw eeke nds .com
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Last 2017 Richmond Hill Open House on Saturday, October 21st with Civil War reenactors and cannon blasts! Author/Historian Michael Hardy will lecture on Justice Pearson. Event is from 2 to 4:30p. Location is 4641 Law School Rd., East Bend, NC 27018, 336-473-1853.
Annette Ayers, President of the Surry County Historical Society, announces the 2017 Sonker Festival, the first Saturday of October. Enjoy live old timey regional music, (bring a chair), admission is free and bowls of sonker-a deep dish fruit pie- will be for sale at the Edwards Franklin House in Lowgap from 1p to 5p.
Downtown North Wilkesboro for more info check downtownnorthwilkesboro.com
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The Alleghany Planning Committee will host their 23rd Annual Hillbilly Comedy & Variety Show on Saturday, October 21st at 7 p.m. in the Alleghany Community Auditorium located at 450 N. Main St. in Sparta, N.C. Proceeds from the show will benefit low-income families and individuals with emergency heating and electric, scholarship for high school seniors, and the Gap Civil Head Start Lending Library program. For more information please call 336-3727284 Monday-Thursday 9am-3:30pm or visit us on FaceBook at https://www.facebook.com/hillbillyshow/ ya d kin valle yw eeken ds .com
Friend
2Friend Boutique
320-E East King Street, King, NC
Monday-Saturday 10-6 (336) 985-5667 www.friend2friendboutique.com
Friend2Friend is a locally owned boutique specializing in apparel, children's clothing and toys, jewelry, handbags and unique gift and home accents. We have recently expanded to add more space to bring you more new and exciting products! Come visit us today!
Personalization Services including embroidery & vinyl monogramming
A family-oriented festival in a beautiful natural setting Free admission, free parking, and most activities are free.
Saturday, October 7 • 10am to 5pm King Central Park, 302 Kirby Road, King, North Carolina
Live music at two Music Stages Fun activities include heritage craft demonstrations, horseshoe competition, a cruise-in classic car show, inflatables, ballon artists, McDonald’s Kid’s Olympics, and many other features to provide a day of family entertainment. Plenty of food! Ride the Express Train sponsored by Allegacy Federal Credit Union. For more information call the King Chamber of Commerce at 336-983-9308 or visit kingnc.com ya dki n va l l eyw eeke nds .com
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Proud to SHOW Our Colors
Remember to say
Thank you to the businesses you see advertised in Yadkin Valley Magazine. Their advertising investments make your copy of the magazine FREE. Make them your first shopping choice when you need the products they provide.
Our Next Issue: November/December 2017 featuring: Holiday Foods Advertising Deadline: 9/29/17 Magazine Distribution begins: October 20 For advertising information call
336-699-2446
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Congratulations to our latest winner! Rebecca Reavis These beautiful, quality, made in the USA, American Flag kits are provided by Carroll Memorials, 309 South Main Street in King. Offering a great selection of flags and flag poles. carrollmemorials.com 3369834995 To celebrate our Nation’s colors we’re giving away a free American flag kit in each issue of Yadkin Valley Magazine. There are three easy ways to enter... Send your name, physical mailing address & phone to: Show Your Colors, 413 Cherry Street, East Bend, NC 27018 or Email your name, physical mailing address & phone with the subject as “Show Your Colors” to: barbara@yadkinvalleymagazine.com
You can also fill in the form on the Proud To Show Your Colors page on our website at yadkinvalleymagazine.com We will draw, at random, one winner every issue from all the entries and deliver the flag kit directly to you. There’s no cost to enter, nothing to buy and no requirement to sign-up for anything, except to enter.
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First Saturday in October
October 7 8am-5pm
It’s that time of year...apple harvest and the best place to be is North Wilkesboro where the mountains begins and music never ends and that’s the 40th Brushy Mountain Apple Festival on Saturday, October 7th. Start the family event Friday evening with music and food vendors at the Brushy Mountain Apple Festival Park from 6p to 9p on the corner of 10th and Main streets. Bring your own chair. This festival is one of the largest FREE one-day of arts and crafts festivals in the Southeast. It’s impossible to describe accurately the size, the foods, crafts, music and activities you will encounter. The Ruritans understands and offers you a map at the Visitors’ Center so you won’t miss a thing. There’s some-
thing for everyone in your family—you will be impressed with the 425 arts and crafts booths with dry flowers, soap and chair making, heritage demos, quilting, baskets, nature birdhouses, woodworking, alpaca items, my fav handthrown pottery and so much more, whew, let me get my breath. Now let’s start with the foods. 100 concessions booths offer you blooming onions, mac & cheese, chicken on a stick, corn on the cob, popcorn balls, gyros, funnel cakes, fresh squeezed orange and lemon ades, Cajun sausage Po-boys, pizza, hit’n miss homemade ice cream and so much more to please your tastebuds! Of course there are loads of apples in cider, apple butter, dried apples, candied apples of every flavor, on site fried
apple pies—a culinary winner for sure, a variety of bagged apples from regional orchards and even heritage apple tree seedlings for sale. To rest awhile, there are four music stages for regional music, bluegrass, country, folk, gospel and Appalachian Heritage and as well as dancing: cloggers, rope skippers, square and folk dancers. Once your tummy and feet have rested, take your kids on a horse carriage or train ride, enjoy the petting zoo, the antique machinery, the vintage cars on display, by the way, face painting is not just for kids, and then you can tackle the rock climbing wall or just supervise!
Operated by the Brushy Mountain Ruritan Club all proceeds are donated to the Wilkes community. If you have queries write Brushy Mountain Ruritan Club, P.O.Box 129, Moravian Falls, N.C.28654 or call 336-921-3499.
and visit applefestival.net
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The Oaks Festival Mocksville
On October 14th when you travel to Mocksville in Davie County for a family-friendly Oaks Festival, you will immediately notice that the scenery in Historic Downtown Mocksville has undergone a drastic change. After decades of designating the historic square, sadly, the four majestic willow oaks became diseased and had to be removed. The trees were symbolic for folks in Mocksville and a community vote determined the replacement trees would be the same species, willow oaks. Say “Hi” to the new babies and watch them grow with Mocksville! Admission is free to shop 56 vendors, traditional festival foods plus Fried Twinkies and Pork Sandwiches and Hands of Hope Church will again be cooking fish, pork, BBQ and delicious homemade cakes. New this year is Living the Dream Farms with their muscadines in jams, jellies and juices. New, too, Yellow Bell Farms will present baked good, artisan breads, cakes and holiday candies. The live music on the Junker’s Mill stage will headline band Exit 180, Mel Jones and Josh Tenery. Bring your own chair or blanket. No coolers, please, as alcohol will be available for purchase. Kids will be glad to see artist Michael Decker who creates balloon sculptures for kids of all ages. Of course, there are inflatables. This year the Supporters of Guardian ad Litems (SOGAL), will be participating in The Oaks Festival fundraising through kids activities in the Kids Area. A Guardian ad Litem (GAL), is a volunteer advocate for abused and neglected children placed in the Foster Care system and is a child's voice in the courtroom. SOGAL, a non profit organization, not only supports the GAL program but foster children as well. Proceeds will help with the concise and intense training programs and supplies for volunteer guardians and items needed for foster children that traditional funding may not be able to supply- such as athletic footwear, special outings and various lessons. Kid’s Area activities will feature a pumpkin seed spitting contest, pumpkin beauty (decorated) contest, and free Halloween cut outs for festival goers to take photo's.
Enjoy these great ar"sts performing at the The Oaks Fes"val Mel Jones & Bag O Bones (top) Exit 180 (center) Josh Tenery (lower)
The Oaks Festival Historic Downtown Mocksville and Junker’s Mill Stage, 105 Salisbury St. Free Admission. 10a - 7p For more information call. 336-909-2263
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201 N. State St., Yadkinville (336) 679.8816 825 N. Bridge St., Elkin (336) 835.4288 cms-insurance.com
Marie%a Smith on the le& and Kendra Burne%e enjoy their lunch on the shaded pa"o.
As you participate in The Oaks Festival on October 14, Restaurant 101 is a good spot to chill and quench your hunger. Nestled on the corner facing the Square in the heart of Historic Downtown Mocksville, you can enjoy the airconditioning or eat outside on the patio. Adults can refresh and dine at a casual bar. The aesthetic interior has maintained the original brick walls and tall ceilings. The menu offers starters, salads, quesadillas, burgers, sandwiches, wraps, steaks, chicken, seafood, pork, pasta, over a dozen sides and on-site made desserts.
1/2 pound of deliciousness for a meat lover with mayo, le%uce, tomato and onion with a choice of the 4 cheeses and 14 sides. 12 0
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Apples harvested at the Cornshucking Frolic
Wait staff Nikki Lynch delivers a slice of made onsite Key Lime pie.
Pa"o and sidewalk dining compliment the rus"c brick walls and woods of inside meals
“Possums are fat and sweet potatoes plenty, and corn husking times are at hand.” written by Lisa Turney
Nicely por"oned with a generous helping of grilled chicken bites, le%uce, diced tomatoes, topped with mul"ple cheeses. Open for lunch & dinner Mon-Thurs 11 to 9, Fri & Sat 11 to 10 Closed Sunday. It’s helpful to have reservations for dinner. They get rave reviews on Facebook.
From the settlement of the colonial frontier to the middle of the twentieth century, “cornshuckings” or “huskings,” were held annually throughout North Carolina’s northwest piedmont region. Cornshuckings, along with other “frolics” such as quiltings, barn raisings, and hog killings, accomplished a given task and provided an opportunity for rural families to socialize. As shucks and ears of corn were separated, folks shared gossip, began courtships, ate plates of chicken and dumplings and other good food, and listened to tall tales and fiddle
101 N Main St. Historic Downtown Mocksville, 27028 ya dki n va l l eyw eeke nds .com
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Crowd at Cornshucking Frolic.
Carson Peters and Iron Mountain
Volunteer Tyler Southern explains how the Fruit and Vegetable Dryhouse works at Horne Creek Farm
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tunes. Once considered a highlight of the traditional farm year, cornshuckings were eventually eliminated due to changes in corn harvesting technology during the first half of the twentieth century. To celebrate this important part of our agricultural heritage, Horne Creek Living Historical Farm, (HCF), will hold its 26th Annual Cornshucking Frolic on October 21, from 10a to 5p. Approximately 50 heritage activities will be held throughout the day and will be sure to appeal to everyone in the family. Wagon rides, making molasses, tobacco curing, quilting, children’s games, basket weaving, blacksmithing, woodworking, and Cornshelling are just a few examples of the demonstrations planned. Some of the music groups already scheduled for the event include: Harrison’s Ridge, Zephyr Lightning Bolts, Carson Peters and Iron Mountain, Last Minute, and CandelFirth. So, put your dancing shoes on and come prepared to dance a jig or two to some wonderful music. And, if you can’t dance, the Cane Creek Cloggers will be on hand to show you how! Food will be available to purchase and will include: chicken stew, pintos and cornbread, BBQ, hamburgers, hotdogs, fried pies, ice cream and more! The HCF Country store will have a variety of craft and food items on sale and 10 or more vendors will be on hand selling their wares. Admission to the Cornshucking is $8 per adult and $5 for children 6 to 12. Children 5 and under attend free. Alcoholic beverages and outside food are not permitted. No pets allowed, other than service animals. For further information, please contact Horne Creek Farm at (336) 325-2298 or go to Horne Creek Farm’s Facebook page (Horne Creek Farm). A schedule of when specific music groups are playing will be posted prior to the Cornshucking on Facebook, as well in the event section of all the local on-line newspapers. Times for music groups will not be given out over the phone.
Jennifer Farley making an apron at the Cornshucking Frolic.
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OCTOBER 27 & 28
Wonderful Discoveries
inside Quaint Shops are waiting for you on
10th Street in North Wilkesboro
Antiques • Crafts Artwork Gift Baskets Grandma’s Fruitcakes & Beautiful Home Decor
WILKES COUNTRY CORNER
302 10th Street • Corner of 10th & C North Wilkesboro 336.990.0296 Monday - Saturday 10 to 5 appts available call (cell) 336.902.1233
Ms. Allie our Longarm Quilter
Molly, hospitality co-ordinator, always greets you with a smile!
Huge selection of fabrics
Fabric, Thread, Buttons, Quilting Supplies, Classes Mon Tues Thurs Fri 10-5:30 Sat 10-1
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Participating Shop
303 10th Street North Wilkesboro, North Carolina
336-818-0940
gloria-sews.com gloriasews.etsy.com www.facebook.com/gloriasews
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304 10th Street North Wilkesboro, North Carolina (321) 4584421 flippingvintagenc.com flippingvintagenc ya d kin valle yw eeken ds .com
Apparel • Accessories • Home
The Pink Pair is a one- of-a kind boutique in historic Downtown North Wilkesboro, located between Winston-Salem and Boone/ Blowing Rock. Owner Beth Bond, also a professional Interior Designer, hand selects all items with a passion for color, style and fun! The latest trends in apparel, accessories and home decor are all offered at surprisingly reasonable prices!
Come visit our happy shop... the joy is contagious.
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locally owned by
Beth Bond & Sebastian
309 10th Street, North Wilkesboro, NC 28659 336.818.2221 the pinkpair@gmail.com
www.thepinkpair.com
Follow us on Facebook & Instagram Tues.-Friday 11:00-5:30 Sat 11:30-3:30
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For information on Heartstrings programs, please call 336-335-9931.
October 14th Heartstrings 13th Annual Walk for Remembrance & Hope at Triad Park, October 14 opening at 9a. Community members come together to share their journeys after the loss of a pregnancy or infant. Event includes a Time of Remembrance Program, a reflective memorial walk, reading of baby names, a balloon release—sponsor is FPC of Greensboro in memory of Isabel Martin. Registration:heartstringssupport.org Registration costs A/$20 and Kids 3-17$/10. Four top memorial teams competing in the Walk Fundraising Competition will be awarded. Heartstrings is a 501(c)3 nonprofit organization providing compassionate validation, bereavement education and hope to Triad families who have suffered loss through peer-based support groups and one-to-one peer mentoring.
October 31
Downtown Mount Airy Halloween Celebration mountairydowntown.org
County agricultural fairs have been around for decades. Some fairs’ purposes have changed with the times but there are still fairs that judge potatoes, pickles, photography and pies giving the winners $3 for first place and $2 for second! The evaluation is still the same...it’s family fun at its best. Each area agricultural fair has its own admission fees, rules, regulations and hours so it would be wise to check online with the N.C. Association of Agricultural Fairs for details prior to traveling and this is just one address to search: ncagfairs.org
SEPTEMBER/OCTOBER Sep. 1-9 Statesville/Iredell Co. Ag. Fair Sep. 7-11 Mount Airy/Surry Co. Ag. Fair Sep. 12-16 King/Stokes Co. Ag. Fair Sep. 15-23 Salisbury/Rowan Co. Ag. & Industrial Fair Sep. 18-23 Lexington/Davidson Co. Ag. Fair Sep. 29-Oct.8 Winston-Salem/Dixie Classic Fair Oct. 3-7 N. Wilkesboro/Wilkes Co. Ag. Fair Oct. 12-22 Raleigh/N.C. State Fair 12 6
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Mark Your Calendar NOW For Our Annual
with Us Come Celebrate wship Good Food, Fello s and Festivitie
Friday, November 3rd 9am–7pm Matthew 25:35 For I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in
Bring in 5 cans of food and receive A FREE Christmas Rose Canned food to be donated to Local Charities
CHRISTMAS OPEN HOUSE
Saturday, November 4th 9am–3pm
FREE Balloons & Refreshments Register for Door Prizes Each Day Every Customer Receives a Gift
Personalized Christmas Ornaments Available
Bring extra sparkle to your home! Check out our NEW Stargazing: Infinite Dimensions collection!
Vote for your favorite Christmas Tree
Come see our beautiful floral showroom overflowing with holiday decorating ideas & lights
Talley’s Flower Shop 322 South Main Street • King
(336) 983-9265 Mon-Friday 9-5 • Saturday 9-3
Serving and Delivering to: East Bend, Tobaccoville, Pilot Mt. King, Winston-Salem, Pinnacle, Pfafftown, Rural Hall & surrounding areas Teleflora
www.talleysflorist.com
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FTD
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your pet’s with
Itchy Ears
Good Health
Robin Brock, D.V.M.
Robin Brock, D.V.M.
Three AM and the phone rings. “Doc, there is something bad wrong with my dog’s ears. He has been scratching all night.” What I hear: “Doc, my dog has something wrong with his ears and his scratching is keeping me awake.” My advice: “Take his collar off so his scratching does not jingle his tags and keep you awake. Then call my office first thing in the morning for an appointment.” (This trick allowed me to go back to sleep once when my own pet’s ears started bothering him in the middle of the night) Ear infections are generally not life threatening, but they sure are irritating to both you and your pet. So what makes a dog’s ears itch? The answer can be one of a number of things. The itch could be caused by something in the ear canal. Abnormal things in the ear like ear mites or even a foreign object (I once pulled a tiny feather out of a dog’s ear canal) can cause irritation resulting in scratching. Although the foreign objects are fairly rare, ear mites are not. Ear mites are spread from one animal to another by close contact. The mite must climb from one animal’s ear to the next animal. Both dogs and cats can get ear mites. If your pet has recently been around a new animal, he or she could have acquired an ear mite infestation from that animal. Outside pets which are free to roam are always subject to getting ear mites from a friendly neighbor animal. Your veterinarian can diagnose ear mites by taking a swab from your pet’s ears and looking at it under a microscope. If your pet has ear mites, treatment will be prescribed. Since the ear mites can be passed between pets, I usually recommend other pets in the house hold that have contact with your pet also be treated. It is possible other pets are infested with the ear mites, but have not shown symptoms. If those pets do not get treated, one of them may pass the mites back to the more sensitive pet that alerted you to the problem. If your pet does not have ear mites, then the cause of the itchy ears could be an infection with bacteria or yeast. Which type of infection can be determined with that same swab which tested negative for the ear mites. The slide made from the swab must be treated with stains to dye the offending organisms. A microscopic exam can then determine whether the infection is from bacteria or yeast. Depending on the organism, not only the treatment will vary, but so will the method to prevent future infections. Yeast infections in the ear are more common that bacterial infections. Yeast love warm, moist places. The ear canals of dogs and cats don’t go straight in like ours. Their canals go straight in for a short distance and then go down. At the bottom of the “down” portion, moisture can collect 128
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and create a moist environment that allows the growth of yeast. Long floppy ears like those found in cockers and retrievers also help create an environment for yeast. These long floppy ears prevent air from entering the ear canals to dry them out. Add a love of swimming found in some retrievers and you have the perfect mix for developing yeast infections. Prevention of yeast ear infection relies in part on controlling moisture in the ears. Routine ear cleaners for dogs and cats should contain a drying agent and something to dissolve wax. Controlling moisture and wax in the ear will prevent most ear infections. Another thing cleaners do is to adjust the pH of the ear. Yeast will grow best in ears that are slightly alkaline. Since yeast ear infections are more common than ear infections caused by bacteria, most ear cleaners for dogs are designed to make the environment inside the ear more acidic. While yeast growth is inhibited by acidic ears, certain types of bacteria are not. Pseudomonas is a type of bacteria that prefers to grow in acidic ears. Pseudomonas is just one type of bacteria that can cause infection in the ear. Staph is another type of bacteria that can infect the ear. Knowing which type of bacteria is causing the infection, will tell your veterinarian how to treat the infection. Usually the treatment of ear infections will involve ear drops designed to kill the particular type of bacteria (or yeast) present. In some cases, your pet may also need to be sedated in order for the ears to be thoroughly flushed out. You may be given ear flush to take home and use along with the antibiotic drops. In rare cases, surgery of the ear may be recommended. This surgery is designed to eliminate the vertical portion of the ear canal in order to make it easier for the ears to drain and stay dried out. Current research suggests many ear infections are related to allergies. The ear canal is a continuation of the skin so anything that affects the skin may also affect the ears. If your pet gets sores on his or her skin from scratching due to allergies, your pet is also prone to inflammation of the ear canals from those same allergies. The inflammation in the ear canals can make them much more susceptible to infection from yeast or bacteria. Work with your veterinarian to treat ya d kinva l ley ma gazi ne. co m
your pet’s ears as needed to eliminate and prevent ear infections. If your pet has allergies, your vet can help you identify and learn to avoid those things that trigger the allergic reaction. If your pet likes to swim, remember to use ear products to help keep the ears dry on a regular basis. Also, don’t forget to clean your pet’s ears after each bath. Bathing is another way moisture can get into your pet’s ears. Itchy ears are not just something to keep you awake at night. They are a sign your pet has some problem in his ears that needs your attention. With your veterinarian’s help and some diligence on your part, you can control your pet’s itching ears and allow both you and your pet (and your veterinarian) to get a good night’s sleep.
Farmland Veterinary Clinic,P.A. Farm, Home and Office Calls
Call 336-492-7148 for an appointment 3793 Hwy. 64 West in Mocksville (located at the intersection of Hwy. 64 and Hwy. 901)
www.farmlandvet.com
for more than 17 years we’ve been
celebrating the Yadkin Valley
with a magazine people can’t wait to get their hands on! Come join us. Call 336-699-2446 john@yadkinvalleymagazine.com
A panel of experts chose Dr. Robin Brock, D.V.M. as tops in
Compassionate Care of farm, companion and exotic animals
Farmland Veterinary Clinic, P.A. Farm, Home and Office Calls
Call 336-492-7148 for an appointment 3793 Hwy. 64 West in Mocksville (located at the intersection of Hwy. 64 and Hwy. 901)
www.farmlandvet.com
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shelf life
Back to School Reading...
As a mom of grown children and a retired school librarian, I can tell you true, it's much easier to get kids to participate in recreational reading when they are presented with topics they adore. And what kid doesn't love his/her dog? Great for kids in Middle grades and YA readers loving Big Nate and Dog Man will be author Tom Watson's series of Stick Dog books influenced by his dog, a Labrador-Newfoundland mix. Tom says he looks like a Lab with a bad perm! Look for Stick Dog Craves Candy, Stick Dog Dreams of Ice Cream, Stick Dog Tries to Take the Donuts, Stick Dog Slurps Spaghetti and more. Don't panic, Tom also has a series entitled Stick Cat. Other new titles include Jennifer Li Shotz and her Hero, Hurricane Rescue, a sequel to her bestseller Hero. Jack and his puppy are lost in a hurricane and it's up to Hero to get everyone home safely from alligators, mudslides and floods. A Dog Like Daisy by Kristin O'Donnell Tub is a humorous, thoughtful perspective of a rescued pit bull as she trains to be a service dog for an injured veteran. Max: Best Friend. Hero. Marine. you will recognize from the movie and like the film, requires tissues to catch those heartfelt dog-lover tears.
love those dog stories!
Strawberry Pupsicles With some warm weather still ahead of us here is a refreshing treat for your dog.
2 cups slices strawberries or 1 (16-ounce) bag frozen 1 1/2 cups plain Greek low-fat yogurt 1/4 cup skim milk 3 Tablespoons honey Ice cube tray Place all ingredients in a blender for about 2 minutes.
Pour mixture into tray and freeze for at least four hours. Pop treats out of the mold and reward your puppy! NOTE: Frozen treats in a freezer-safe container are good for up to 2 months.
Pet Pics
Shirley’s little Carly
Roxi
Jake at Great State Bank! 130
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Make Your Own Dog Food? A lot of dog owners admit commercial pet food is convenient and sold as completely nutritional. Too, there are lots of folks choosing to prepare their dog's food from scratch in their kitchen so they can control the ingredients. Now you must know certain ingredients can be harmful to dogs. Ryan O' Meara in his book Amazing Dog suggests it's wise and usually simply common sense to avoid alcohol, avocados (cause heart and breathing problems), bacon, caffeine, chives, chocolate, corn, dairy products and garlic. Our veterinarian told us God created dogs as scavengers and you can tell that when they energetically dive into your unguarded bag of garbage! What comes naturally isn’t necessarily healthy. Most dogs love chocolate and may even beg for it but feeding chocolate to a dog can be very dangerous and even fatal. Chocolate contains theobromine. That chemical clears the human liver in 2 hours but in dogs, it takes 18 hours! If the liver is weak or not functioning well, there will be a problem. Small dogs are more at risk with their light body weight. Even a very small amount of grapes or raisins can cause renal failure in dogs. More ingredients for your canines to avoid are Macadamia nuts, nutmeg (can cause tremors, seizures and even death), onions, pork, salt, sesame, soy, sugar, sunflower oils, tomatoes, tuna, walnuts, artificial sweeteners and yeast. Our shepherd loves leftover spaghetti with marinara sauce...a change is coming! Be sure to check with your veterinarian regularly to be confident your cooked at home dog food is providing a good, balanced diet for your dog according to its age, size, activity level and general health status.
PROFESSIONAL EXPERIENCED DETAIL CLEANING for your Car & Truck
Collectible & Classic Cars ya d kinva l ley ma gazi ne. co m
Riding a bicycle? take your canine with you! Regardless of the size or breed of your dog, most dogs love to run. If you enjoy riding a bicycle why not take your canine with you? Be realistic and be sure your speed rate is compatible with your dogs ability. This is a wonderful way of spending time with your dog while both of you are getting some exercise. The safest and easiest way to ride a bike with your dog is to make sure you keep the pet on a leash. There are many special bike leash products available in pet stores that can be attached under the bike seat allowing you to keep both hands on the handlebars. Be confident with comfort and protection for both of you. Distractions will arouse less attention if the dog has good obedience manners. Make sure the dog knows commands like "Off" and "Leave" before you begin the ride. Make sure, too, that you bring along the dog's favorite treats or toy. Whenever the dog comes across a distraction, tell it to "Leave" and then give the dog a snack or another distraction. If you have special bike trails and tracks you like, bringing along your dog is one of the best treats your pet could imagine. With a little basic training, your dog can be a great companion for a mountain biker. Actually, there are mountain biking routes where dogs can run free without a leash as long as the owner keeps the dog under control. Always remember to keep water available for both of you!
East Bend, NC (336) 961-2349 Over 25 years of car care experience
Norman’s CleanUp Shop
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Pet Pics
laying  Porthos, standing  Richelieu... two of the Three Musketeers! Enjoying Old Salem in front of the Winkler Bakery.
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Lucy looks like she has done this ride before.
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Thanks for sharing your pet pics!
When you visit Bridal Traditions in North Wilkesboro you’ll get to meet Kelly Shumate and her girl Lexi!
“Bob Dylan” is one cool Maine Coon Cat
send your pet photos to: petpics@yadkinvalleymagazine.com
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collectors
Junk Protector:
Collecting Appalachian Region Folk Art by Miranda N. Burgin
You’ll find a complete version of our September/October issue on-line at: yadkinvalleymagazine.com The digital edition is brought to you by
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Most of the time, I begin an interview by asking a collector to describe how they began collecting. In this case, I already knew the answer; my friend Ted was born to collect, preserve and deal in antiques and collectibles. In a way, we grew up selling antiques or as he affectionately calls them, “Junk.” To most this is a term for something to be discarded but for Ted it is a term of endearment for the business he loves and the items he collects. In a lifetime of collecting, Ted has dealt in almost every category of antiques. At his auction company in Statesville, Muscarelli Auctions, he can and will sell anything. But the things he keeps, the items closest to this collector’s heart, are intricately carved from the very history of our region. Over the last 20 to 25 years, Ted has carefully curated an astounding collection of Appalachian region folk art carvings and tramp art which currently includes more than 200 pieces. The collection features a menagerie of carved wooden animals, toys, figures, dolls, canes, furniture, baskets and chains made of bottle caps, and so much more than I can possibly put in print. The carvings date from Native American culture to the Civil ya d kin valleyma gazin e.co m
War era to the 1970s. The height of Appalachian region folk art came during the era of the Great Depression. Men and women alike used their hands and the raw materials available to create items that could be sold or traded to make ends meet. They made what they couldn’t buy and they created a lasting folk heritage. “I think about the amount of time that someone put into carving these pieces for as little as they sold them for originally,” Ted shared. “They were selling these things by the roadside because that was how they were going to feed their families.” Every piece in the collection is different, although several common factors can help collectors identify that a carving hails from the Appalachian region. Ted points to the use of heavier woods like yellow pine and walnut as a determining factor. Carvings from burl wood and the use of glass beads can indicate a carving is of Native American origin. Some of the pieces in the collection are from the John C. Campbell Folk School in N.C. These can be identified by a distinct style of carving animal features such as the way in which feet are depicted on birds and chickens. Many of Ted’s pieces maintain their original paint, which would have been milk paint common to folk art in our region. “There is also just a gut feeling you get when you have collected something long enough,” Ted says. “You pick up a piece and you just know.” When asked to value his collection, the answer is “priceless” because the value lies in what cannot be measured in dollars and cents. “These carvings are all so unique, you are never going to find the exact same thing twice,” Ted observed. “That’s what makes it exciting.” For this collector, it all comes back to the story each piece of folk art has to tell. Stories it is Ted’s passion to preserve through cultivating an appreciation of the art he collects. “To me, folk and tramp art is the art of survival. These pieces are much more than just little carved animals,” Ted said with reflection. “Junk people look at a carving and see the history of a family, the story of a region. Junk people are the protectors of history.” ya d kinva l ley ma gazi ne. co m
the sound of Home! ...a cherished
grandfather clock ______________________ a heirloom that will last a lifetime
_______________________ authorized dealer:
Bulova Howard Miller Hermle Why should you buy your new Grandfather Clock from Oldtown Clock Shop & Repair? Our clocks are under factory warranty and we do the warranty work We deliver your new clock for FREE We “set up” your clock in your home or business We offer a full service department And even after offering all those extras that others don’t… Our prices are very competitive! We also offer RHYTHM
& Cuckoo Clocks!
It’s Here in our shop! This Beautiful Limited Edition JH Miller Floor Clock
Old Town Clock Shop &Repair,Inc. Family Owned and Operated by Alan and Sandy Moran 3738 Reynolda Road (Highway 67), Winston-Salem
(336) 924-8807 TUES–FRI 9:30a–5:30p, SAT 9:30a–5:00p
1977 - 2017
www.oldtownclock.com
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MOCK TIRE COUNTRY CLUB
What IS That?
presents:
Send in your answer and if you’re the first entry drawn from all the correct guesses, you’ll WIN $100! The next two correct entries drawn win $10 Gift Certificates from Yadkin Valley General Store, Downtown Elkin.
If your guess is the first correct entry drawn
WIN $10000
Enter by postcard, letter or email, be sure to include your:
name, physical mailing address & guess. And if you’d like, tell us about your experiences using or collecting this item. Entries must be received no later than 9/28/17, Winner will be drawn 9/29/17. The winners will be notified by U.S. mail and announced in the November/December issue.
All entries become the property of Yadkin Valley Magazine.
Mail your guess to: “What is That Contest” Yadkin Valley Magazine 413 Cherry St, East Bend, NC 27018 or e-mail: barbara@yadkinvalleymagazine.com
You can also enter on-line at: yadkinvalleymagazine.com.
Visit any of our 13 Convenient Locations
4752 Country Club Rd. Winston-Salem (336) 768-1010
SHATTALON TIRE 5780 Shattalon Dr. Winston-Salem (336)661-9646
BEROTH TIRE KERNERSVILLE 731 E. Mountain St. Kernersville (336)996-2033
MOCK TIRE ROBINHOOD 5385 Robinhood Rd. Winston-Salem (336)924-1499
MOCK TIRE SOUTH PARK 3131 Peters Creek Pkwy. Winston-Salem (336)788-0200
MOCK TIRE STRATFORD 834 S. Stratford Rd. Winston-Salem (336)774-0081
MOCK at the Village 2534 Lewisville-Clemmons Road, Clemmons (336) 283-9803
NORTH ELKIN TIRE 2050 N. Bridge St. Elkin (336)526-1340
MOUNT AIRY TIRE 1380 Carter St. Mount Airy (336)786-4137
STOKES TIRE King-Tobaccoville Rd. King (336) 983-4352
BEROTH TIRE MADISON 711 N. Highway St. Madison (336)548-3672
MOCK TIRE LEXINGTON 2012 Cotton Grove Rd. Lexington (336)357-3421
MOORESVILLE TIRE
Coming Soon– Beroth Tire • Mocksville You’ll find all the quality products and services you’ve come to know us for. Tires plus Complete Car Care Service! 136
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1037 N. Main St. Mooresville (704) 799-3020
mockberothtire.com Complete service for your car, truck or SUV
Thanks to our loyal customers, we're celebrating 60 years of service to you!
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What IS That? In the last issue...
The above item is a 10” wooden olive spoon made at the John C. Campbell Folk School Craft Shop near Brasstown by Allegheny Treenware (Treenware: kitchen utensils made from trees). The price is $9.00 plus s/h, 1-800-365-5724. You can also purchase stainless steel olive spoons with openings at both ends! Wish I had this when I was a kid sneaking green olives from the refrigerator and repeatedly leaving a telltale drop of olive brine! While we had a ton of guesses we only had two correct ones. Winner of the $100 prize is Heather Krafft. A gift certificate from Yadkin Valley General Store in downtown Elkin goes to Shirley Cothren...both readers come from Winston-Salem.
Pick up Your FREE copy of
at any of the advertisers you see in the magazine.
*due to demand not all locations will have copies in stock at all times.
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Down Home Memories
Coal Smoke and Tar by Oma Boyd
The school bell clanged in the background as Mom rushed me along, “Hurry up now! Hit the path through the orchard and you can get there by the time roll is called.” I came out the orchard path at the lower ballfield and saw Mary Lou, as usual, backed up against the school building waiting for me. “Give me your ice cream money or I will tell the teacher on you!” she commanded. I forked my dime out of my pocket and handed it over. She rode the mountain bus and its loud engine had roared past my house at least thirty minutes ago. Everyone was inside but her. It didn’t seem to matter how late I was she refused to go in until she fleeced me. The white frame school building stood at attention against the giant oak, maple and locust their protective limbs guarding its rusty tin roof. Gaping holes peppered the rock foundation providing us with giant portholes to peer underneath at the darkness and wonder what treasures were hidden there. the drafty classrooms were squeezed between two porches. The smaller porch on the right led into and a box shaped cubicle no larger than 6x6. It was referred to as the “office”. We lined up at the door and entered one at a time to purchase popsicles from the Coble Ice Cream freezer. This too served as the pit for punishment. Many fine lads were jerked through that door into the dimly lit chamber for a whacking with a long wooden paddle which had holes bored in it. The teacher held the child’s pant legs firmly below the knees and administered punishment she felt was appropriate for the crime. She usually brought another teacher along as a witness although three of the four teachers including the principle were sisters. The porch on the left side had two levels: The small, round, porcelain water fountain set on the first concrete pad. We climbed four crumbling concrete steps to get to the main porch. The door to the far left went into the kitchen. We lined up here to retrieve our metal lunch trays filled with meat loaf, white beans, yellow cornbread or delicious smelling vegetable soup and a slice of bread with real cheese melted on it from the broiler oven. The adjoining exterior entrance was the sixth through seventh grade classroom which also had a door going into our lunchroom. On extremely cold days when the wind blasted hard from the north the whole rickety affair squeaked like notes on an accordion. On days such as these we were permitted to enter this room forming a single orderly line against the chalk board and waiting our turn as stomachs dropped from the pungent smells around us. After being served we took our trays back to our classroom to eat beside the cast iron potbelly coal stove. The boys were assigned the task of keeping the coal bucket filled and the stoves belly full. On several occasions the teacher would have her back to the class writing on the board when a boy decided to heat things up by dumping the entire bucket of coal into the stove causing the cast iron to turn red from its belly to its neck. We looked at the glowing coals through the large gash in stoves side and felt warm and secure. ya d kin valleyma gazin e.co m
Down a well-worn path beyond the coal pile stood the boy’s wooden toilet. It was a simple unpainted haven for the boys and they flocked to it in droves. We girls were never sure what they did down there in that mystical place. Our toilet was on the other side of the school and deep down from the ball field. The only time it felt special to me was when a teacher would ask me to stand outside and hold her purse while she used it. Later I realized she was watching me through the cracks in the boards. I was guarding the door to keep anyone from walking in on her instead of being trusted with the black plastic bag! With the arrival of Spring we volunteered to clean the cement toilet floor with Clorox and a broom. It always took at least two of us to complete this task. One to slosh the eye burning liquid and another to sweep it out the door. Then we were free to wander around crouching underneath the nearest oak tree watching for fire ants working feverishly in and out of their new homes. We poked at the red mounds and chanted, “Come out, come out your house is on fire!” until the teacher sent someone to retrieve us from our toil. I fondly remember the day word circulated during lunch recess that Mary Lou would do a strip tease in the toilet. If you had a nickel you could watch. We drifted down through the trees towards the ballfield until a line outside the toilet was formed with Mary Lou inside. She stuck her grimy little hand through a crack in the boards until a nickel was deposited in it. Then she would let the payee enter. It didn’t take long for the news to drift down to the boy’s ballfield and the inquisitive youngsters sidled into the forbidden territory to check Mary Lou out. Before recess was over the entire seventh grade class, hot faced and giggling, was gathered around the girl’s toilet. Nickels were forgotten as boys circled peeping through the broad cracks between the old boards. “We were as excited and noisy as a crowd gathered in front of the big purple tent at the county fair’s burlesque show. We were so consumed by the entertainment and Mary Lou we didn’t hear the two clangs of the bell warning recess would end in five minutes nor did we heed the final rings indicating recess was over. The next thing I saw was the ya d kinva l ley ma gazi ne. co m
teacher pushing students out of the way as she yanked the plank door open and dragged Mary Lou outside by a clump of her matted hair. Afternoon classes were postponed while Mary Lou was locked in the office for her confrontations with the teachers. I silently rejoiced just knowing she was getting what she deserved. That ended her blackmailing scheme of threatening me or any other student. The glorious month of May brought bright sunshine that glistened from our
rows of windows, and seemed to cast a halo on the swing around outside. Some men came and erected a large metal pole in the front yard. Brightly colored streamers were attached to the top. A long extension cord ran from the office to the record player, setting on a chair near the pole, and we learned to skip and dance plaiting those lovely ribbons from the top to the bottom. We pulled off our undershirts and shoes, going barefoot on the packed red clay. Tender feet began to toughen. Students who had sweated by the stove all winter got a much needed Saturday night bath. Scabs were scrubbed from crusty small pox vaccination sites. Seventh grade girls wore shorts underneath their skirts and proudly sat, legs exposed, on the highway bank. The school year was quickly drawing to a close. The next year our seventh grade
class was promoted. We experienced the thrills and the turmoil of brick schools with indoor plumbing and central heating systems. Our old school building rested peacefully for a few years after our departure: Then the bulldozers and the dump trucks came and scooped up its dusty remains. Perched sadly on top of the rubble was the big cast iron recess bell. Stilled forever except in our hearts and minds.
Isn’t it amazing how a sound, a smile, a conversa"on will send memories flooding into your mind. Things you haven’t thought of in years. If you’d like to share that story, just jot it down on paper or type it in an email. We’ll include your submissions as space permits. An old photo that goes with your story would also be very welcomed. Email to: barbara@yadkinvalleymagazine.com or mail to: Barbara Norman Yadkin Valley Magazine 413 Cherry Street East Bend, NC 27018
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The Business Section
Your Edward Jones Financial Advisor are, left to right: Paul Bunke, Doug Draughn, Tammy Joyce, Dale Draughn, Frank Beals, Barry Revis, Deanna Chilton, Christopher Funk
Can You Save for College and Retirement? Few of us have unlimited financial resources — which means that almost all of us need to prioritize our financial goals. Consequently, you’ll have some decisions to make if you’d like to help pay for your children’s college educations someday while, at the same time, saving for your own retirement. Your first step in addressing these objectives is to maintain realistic expectations. Consider the issue of paying for college. Right now, the average fouryear cost (tuition, fees, room and board) is about $80,000 for in-state students at public universities and approximately $180,000 for private schools, according to the College Board. And these costs are likely to keep rising in the years ahead. Can you save this much for your kids’ education? Instead of committing yourself to putting away this type of money, take a holistic approach to saving for your children’s higher education. After all, you probably won’t be the only one to help pay for college. Depending on your income and assets, your family might be eligible for some needs-based financial aid awarded by the college. Also, you should encourage your children to apply for as many scholarships as possible — but keep in mind that most scholarships
don’t provide a “full ride.” Here’s the bottom line: Don’t assume you will receive so much aid that you don’t need to save for college at all, but don’t burden yourself with the expectation that you need to pick up the full tab for your children’s schooling. On a practical level, you may want to commit to putting a certain amount per month into a college savings vehicle, such as a 529 plan. You can generally invest in the 529 plan offered by most states, but in some cases, you may be eligible for a state income tax incentive. Also, all withdrawals from 529 plans will be free from federal income taxes, as long as the money is used for a qualified college or graduate school expense of the beneficiary you’ve named. (Withdrawals for expenses other than qualified education expenditures may be subject to federal and state taxes and a 10% penalty on the earnings.) By starting your 529 plan early, when your children are young, you’ll give the investments within the plan more time to grow. Plus, you can make smaller contributions on a regular basis, rather than come up with big lump sums later on. And by following this approach, you may be in a better financial position for investing in your IRA and
We welcome our new Edward Jones team members!
Kody Easter
Arron Misenheimer
your 401(k) or other employer-sponsored retirement plan. Obviously, it’s to your benefit to contribute as much as you can to these plans, which offer tax advantages and a wide range of investment options. If you’re investing in a 401(k) or similar employer-backed plan, try to boost your contributions every time your salary increases. At the very least, always put in enough to earn your employer’s matching contribution, if one is offered. And once your children are through with college, you can discontinue saving in your 529 plan (although you may want to open another one in the future for your grandchildren) and devote more money to your retirement accounts. It can certainly be challenging to save for education and retirement – but with discipline and perseverance, it can be done. So, give it the “old college try.”
This article was written by Edward Jones for use by your local Edward Jones Financial Advisor. See page 9 in this issue for a list of the Edward Jones Offices near you. 140
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services and resources Nature’s Weather can be Tough on Auto Glass
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Accounting, Tax Preparation & Bookkeeping WE OFFER
ELECTRONIC TAX FILING Enrolled to Practice Before the Internal Revenue Service
Rose P. Speece Enrolled Agent, ATA, ATP
rspeece@yadtel.net
Creating Quality Custom Caps for your Business
OPEN YEAR ROUND January 1st Thru December 31st Monday-Friday 8am-9pm Saturday 8am-5pm Special Appointments Available
Telephone: (704) 539-4715 Toll Free: 1-855-605-7866 Mobile: (704) 450-8593 Fax : (704) 539-4842 PO Box 40 • 152 Indian Hill Rd. Union Grove, NC 28689 • 117 NC Hwy. 801 N., Advance • 2410 Lewisville-Clemmons Rd., Clemmons • Hwy. 67 & 77, Jonesville • Kernersville: 1) 831 S. Main St. • 6351 Shallowford Rd., Lewisville • 688 Hwy. 64 W, Mocksville • 287 Holly Springs Rd., Mount Airy • 1611 West D. St., N.Wilkesboro • 4575 Yadkinville Hwy., Pfafftown • Rt.1/Hwy. 52.Perch Rd., Pinnacle
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2694 Hwy. 21 S., Sparta 105 Wilkesboro Rd., Taylorsville 605 N. Main St., Troutman 5115 Main St., Walkertown 1301 Westwood Lane, Wilkesboro • Winston-Salem: 1) 5217 Robinhood Rd. 2) 3939 Country Club Rd. 3) 5th & Broad streets 4) 2602 New Walkertown Rd. 5) 902 Stratford Rd. • Hwy. 421 & 601, Yadkinville
There’s a store near you!
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SAVE MONEY ON ENERGY COSTS
MADE IN THE USA
Our Solar & Wood Renewable Energy Hot Water Heating Products WILL SAVE YOU MONEY. Plus we make our Waterstoves in our own factory, allowing us the option of custom building your stove to your specific needs. In Loving Memory of Mark Hicks 1949-2016
Our stoves use Wood, or with Optional Oil & Solar System Qualifies for Solar Storage Tank Tax Credits Ask about Solar Tax Credits
As we mourn the loss of our founder Mark Hicks, we continue to keep the doors open to pursue the legacy started here at Hicks Water Stoves of quality products, made in the USA, good service and reputable relationships.
Founder Mark Hicks with our latest model featuring an Ash Pan Fire Box &Horizontal Flue
We hope you’ll stop by, look, discuss or inquire about the services we can offer you at reasonable prices.
Simple to Operate, Simple to Maintain
HOT TUB GREENHOUSE POOL SPACE HEAT RADIANT FLOOR HEAT DOMESTIC HOT WATER SOLAR STORAGE TANK
WATER STOVE
Mark’s grandson, Austin Sumner, continues Hicks Waterstoves along with all the staff who’ve served you for years.
2649 South Main Street Mount Airy, NC 27030
336-789-4977
www.hickswaterstoves.com
We offer quality repair service on all brands of waterstoves.
Delicious foods in your mailbox SIX times a year! Get the convenience of having every issue of Yadkin Valley Magazine sent straight to your home or office. 1 year, 6 issues $2500
2 years, 12 issues $4500
Mail my subscription to: NAME ADDRESS CITY/STATE/ZIP
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while your magazine is free, subscription price offsets mailing costs 142
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Mail with check or credit card information to: Yadkin Valley Magazine • 413 Cherry Street • East Bend, NC 27018 offer ends 12/30/17 (offer valid inside USA)
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201 N. State St., Yadkinville (336) 679.8816 825 N. Bridge St., Elkin (336) 835.4288 cms-insurance.com
WHY DO BAD THINGS HAPPEN TO GOOD PEOPLE?
Closing Devotions with Sandra Miller
We strive to be the solution to your memorial needs with the utmost respect & outstanding workmanship Also look to us for: granite, marble, onyx, travertine and limestone building components for interior and exterior use in the home or office. Made in America fiberglass & aluminum flagpoles
Beth & Steve Carroll
309 South Main Street King • 336-983-4995 www.carrollmemorials.com 144
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If I knew the full answer to the above, I’d be in high demand. I’ve been accused of being strongly opinionated regarding my faith, but I have strong convictions and I’m not afraid to express them. And there are some absolutes from the Bible that I will defend to the end. But a clear-cut explanation of why bad things happen to good people is not one of them. I can’t wrap my mind around the evil in this world or why children die from drinking polluted water and their country’s leaders don’t seem to care. I can’t fathom why an all-knowing God would not pinch the heads off anyone who would molest a child. Or why miserable people who are suffering and longing for a better place linger on while children who should have their whole lives in front of them are snuffed out at an early age. I can’t understand why rapist and murderers walk around with four good limbs and I’m having to type this with one finger because of an injury. But I’m thankful that I can type at all. I write this devotional column because I want everyone—even the rapist and killer—to experience the free forgiveness that Jesus died to give. I don’t understand it and neither do you. I just know that our time on this earth is short and there’s an eternity ahead for each of us, and knowing provision has been made for a better existence brings me solace. I’ve had seasons when I questioned God and even when I found myself wondering if he even sees what I’m going through. But those feelings don’t last long. Not because I get some great revelation; it’s because the Holy Spirit, the Third Person of the Godhead, lives deep within me. He’s so real, so distinctly God, that in spite of bad things, I sense his love. I remember his words that are lodged inside me and they rise up to remind me that he is pure love and could never instigate evil or pain. Jesus even said that he came to earth so that we might have life and have it “more abundantly.” Abundant life may just be clean water and a grass hut for some. Freedom from fear of being dislocated or even assassinated for others. Trying to understand why accidents or disease happens to good people is a waste of time. The important thing is to strive to walk in love every day, because faith works by love. If you hate someone, don’t think your faith in God is working for you, because without love there is no faith in operation. I understand that’s a big statement. “But you don’t know what I’m going through,” you might say. No, I don’t, but it will never be as hard as what Jesus went through so you can have a perfect body in eternity with him. And whatever you’re going through in this life will be nothing compared to the glory to come. My mind of absolutes tell me that renewing my mind to God’s word is the key to unspeakable peace while we live out our time here. We can dwell on the whys of badness or we can remind ourselves of what’s to come for a child of God. Since Adam’s fall trouble has tainted the earth. Even Jesus’ disciples, that he walked with every day, experienced great tribulation and some horrible deaths. So for me, every day here is a stepping stone on the path to a better place. Maybe I’m still here because someone will read this who is struggling with their own questions and needs to know the way to real peace and the promise of a better place. The only absolute I can give to bad things happening to good people is that God doesn’t cause bad things because he is love in the greatest form. Out of his love he gave us free will, but we live in a fallen world. As humans, we sometimes make bad choices that brings bad results. God doesn’t force his will upon us. Things sometimes happen that negatively change our lives. But we have the choice of carrying a woe-is-me spirit on our shoulders, or we can decide to bring something positive out of a bad experience and help others in the process. You don’t have to understand everything to trust God for grace to walk through it, but believe me, a positive, trusting spirit is a lot lighter than a negative, bitter spirit. I’ve tried them both and I like the lighter one. So will you! Sandra welcomes you to contact her if you need prayer for salvation. You can also order her book “When Mountains Move” and music CDs at sandram4324@gmail.com. or 4324 Mt. Bethel Ch. Rd., East Bend, NC 27018. Phone: 336-699-3757
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As the weather cools, it’s the perfect time to brighten up your yard with new plants and lots of color! At Joe’s we carry… a large selection of trees and shrubs, complete line of soil amendments, pine needles, mulch and bark, grass seed and fertilizers for yard and shrubbery beds Don’t miss our Encore Azaleas Family owned and operated
705 Lasley Road, Lewisville 336-766-6513 Monday-Friday 7:30-4:00 • Saturday 8:00-12:00 (April–June till 4:00)
www.joeslandscapingandnursery.com
HIGH COUNTRY LUMBER AND MULCH, LLC. 336-838-1101 1461 Speedway Road North Wilkesboro, NC 28659 www.highcountrylumberandmulch.com
Buying Standing Timber & Logs Timber appraisals are free with no obligation. Contact our timber buyers for more information. Jimmy Bowlin 336-927-2020 ya d kinva l ley ma gazi ne. co m
Hardwood Mulch Red Oak & Mixed Hardwood
Both types are double ground for color and consistency. We offer pick-up as well as delivery service within a 100 mile radius.
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Care South, Inc. Our agency provides in-home aide services though programs such as: Community Alternatives Program for adults (CAP/DA) and children (CAP/C)
The best choice for in-home aide care
Personal Care Services (PCS) Veterans Administration (VA) Private Duty Services
Locally owned and operated Licensed and Bonded in the State of North Carolina Care provided up to 24 hours 7 days a week Registered Nurses available to address concerns 24 hours a day
Serving Surry, Yadkin, Wilkes and Surrounding Counties
Our Mission To provide high quality care to the clients we serve, and leadership in which employees have faith and confidence; and to offer the very finest individualized in-home care while allowing the patient to live safely and comfortably in their own home.
Care South, Inc. 229 West Main Street Elkin, NC 28621 (336) 258-2306
Salvage Building Materials 951 N. LIBERTY ST., WINSTON-SALEM (336) 724-1739 Weekdays 8am–5:30pm Saturday 8am–5pm
Never Been to Our Warehouses? Here’s just a sampling of what you’re missing!
HUGE SELECTION
Solid Wood Kitchen Cabinets
just $2 ea
finished & unfinished Bring your truck and take them home today
KNOBS & PULLS
thousands of unfinished
CABINET DOORS just $5 ea
We sell for less because we can. Ceramic Wall & Floor Tile Vinyl Remnants Extra Wide Vinyl Vinyl Vinyl Luxury Tile Extra Wide Carpet Carpet Carpet Tile Outdoor Grass Carpet Wallpaper Area Rugs Laminate Flooring Welcome Mats & Runners Hardwood Flooring Office Chairs
Just in!
Two new styles Laminate Flooring only 79¢ sq ft
Both of our warehouses buy closing stores inventory, factory overruns and freight line shipments, selling it for cents on the dollar. You never know what you’ll discover, AND save BIG money on!
Carpet Warehouse 923 N. LIBERTY ST., WINSTON-SALEM (336) 723-1852 Weekdays 8am–5:30pm Saturday 8am–5pm