2021-09-CHEC

September 2021

The magazine of

Farming for the Future page 12

Published by

Making solar power more flexible page 8

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Volume 53, No. 9

18

12

Favorites 4 From Our Readers 6 Viewpoints 8 More Power 26 On the House 32 Carolina Gardens 38 Marketplace 40 Carolina Kitchen 42 Where is This?

42 Carolina Music

30

12 16 18 30

Moving Forward Through Farming

Agriculture is empowering Black youth at Sankofa Farms.

Sweet, Syrupy Goodness

A culinary adventure following sorghum from field to biscuits.

Fresh Produce, Delivered Will Kornegay is closing the gap between food excess and access.

On the Cover Farmer and educator Kamal Bell (seated) is using agriculture to engage and empower his community’s youth. Pictured with him are (left to right) students Jamil and Mikal Ali; his son, Akemm; and his wife, Amber. Learn more about the farm on page 12. Photo by Randy Berger Photography.

Bring on the Heat!

The NC Hot Sauce Contest is back for a spicy good time.

READER SURVEY

Carolina Kitchen Questions We often hear that Carolina Kitchen is one of our readers’ favorite sections —b ut we want to know more! Help us out by sharing what you think about our recipes for a chance to win a $100 gift card. See page 40 for details.

carolinacountry.com | 3

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THIS MONTH:

From the Farm

(ISSN 0008-6746) (USPS 832800)

Agriculture and agribusiness is North Carolina’s leading industry, with more than 8.4 million acres dedicated to farm operations, according to the NC Department of Agriculture and Consumer Services. In this issue, we’re exploring creative ways farmers are using their land, whether producing hot peppers or sorghum syrup, or teaching valuable lessons to our state’s youth. Also, learn about some exciting solar power projects on page 8.

Volume 53, No. 9

Published monthly by

3400 Sumner Blvd., Raleigh, NC 27616-2950 Warren Kessler Publications Director Scott Gates, CCC Editor Renee C. Gannon, CCC Senior Associate Editor Karen Olson House Contributing Editor

—Scott Gates, editor

Tara Verna Creative Director

From Our Readers

Edgar Serrano Digital Media Specialist Keith Alexander Advertising Keith@carolinacountry.com

How much milk?

In your August issue (page 41), the Butterscotch Pie recipe’s ingredients call for “1 cups whole milk.” Is it supposed to be more than 1 cup? The “s” indicated more. Before making it, I thought I would ask.

Joseph P. Brannan Executive Vice President & CEO Nelle Hotchkiss Senior Vice President & COO

Bonnie, via carolinacountry.com

North Carolina’s electric cooperatives provide reliable, safe and affordable electric service to 1 million homes and businesses. The 26 electric cooperatives are each memberowned, not-for-profit and overseen by a board of directors elected by the membership.

Editor’s note: Bonnie, you have a good eye — you are correct! The recipe should read: “1⅓ cups whole milk.” We updated the version at carolinacountry.com/recipes. Hope the pie turns out lovely for you!

Why Do We Send You Carolina Country Magazine?

Your cooperative sends you Carolina Country as a convenient, economical way to share with its members information about services, director elections, meetings and management decisions. The magazine also carries legal notices that otherwise would be published in other media at greater cost.

Your co-op’s board of directors authorizes a subscription to Carolina Country on behalf of the membership at a cost of less than $5 per year.

Subscriptions: Individual subscriptions, $12 per year.

Schools, libraries, $6.

Carolina Country is available on digital cartridge as a courtesy of volunteer services at the NC Department of Cultural Resources, Library for the Blind and Physically Handicapped, Raleigh, NC 888-388-2460.

Send Us Your Photos!

Periodicals postage paid at Raleigh, NC, and additional mailing offices. Editorial offices: 3400 Sumner Blvd., Raleigh, NC 27616-2950. Carolina Country® is a registered trademark of the North Carolina Association of Electric Cooperatives, Inc. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Carolina Country, 3400 Sumner Blvd., Raleigh, NC 27616-2950.

All content © Carolina Country unless otherwise indicated.

Contact us Phone: 919-875-3091

Photo Contest Start rounding up your best photos and stories of Carolina people or scenes. We’ll pay $50 and publish the winners in our January 2022 issue. Deadline is Nov. 15, 2021.

Visit: carolinacountry.com/photocontest.

Photos of the Week In addition to our annual photo contest, we feature a new reader photo each week on our website. See more amazing scenes from around Carolina country at carolinacountry.com/photooftheweek.

Mail:

3400 Sumner Blvd.

Raleigh, NC 27616-2950

Web:

carolinacountry.com

Email:

editor@carolinacountry.com

Change of address: Please contact your electric co-op or go online to carolinacountry.com/address Experiencing a power outage?

Please contact your electric co-op directly to ensure prompt service.

Visit carolinacountry.com/co-ops to find yours online.

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Viewpoints

Benefits of Using Electricity in New Ways

By Charles Guerry

If you’re like most North Carolinians, you’re interested in saving money on energy costs and in doing your part to help the environment. But wouldn’t it be great if you could do both?

Well, through a concept called “beneficial electrification,” you can.

This utility industry term — which may be familiar from past issues of Carolina Country — is when electricity is used in place of fossil fuels like propane, natural gas or fuel oil in a way that creates at least one of several potential benefits. Beneficial electrification is being used in all sorts of applications across industries. Two examples are farming, where diesel pumps can be replaced with electric pumps, or other heavy farm equipment can be run on electricity; or industry, where warehouse forklifts can run on rechargeable batteries.

In both examples, fuel costs are reduced, and ...you can use on-site emissions are electricity in new brought down to zero.

But back to what this ways to save concept means for you money and help in your home. There are four potential benefits us all work toward of switching from fossil fuel to electricity, and a brighter future. for something to truly meet the requirements of being “beneficial electrification,” it has to do at least one of these four things, without harming any of them.

1. Save consumers money | As mentioned in the farm and industry examples, using less fuel often saves money. Electric vehicles (EVs) are one example. Most EVs charge at home, resulting in a cost equivalent to paying $1/gallon for gas — pricing most of us haven’t seen for 20 years. And limited moving parts in an EV make for limited required maintenance (oil changes are a thing of the past, for one). Upfront, an EV will likely be more expensive than its gasoline-powered counterpart. But take a look at long-term maintenance and fuel costs to truly get a sense of whether a switch to an EV will be beneficial to you or not. Your electric co-op can help in doing the math.

2. Improve the environment | Using the EV example again, if your car were to be electric, you’d obviously bring its tailpipe emissions down to zero. Of course, those emissions are shifted to the source of electricity down the

line. The good news here is that the power provided by North Carolina’s electric cooperatives is getting greener all the time. We are now collectively working toward a sustainability goal to achieve net-zero carbon dioxide emissions by 2050.

New renewable sources of power will play a big role, including solar. Our electric co-op, Halifax EMC, recently completed a solar and battery storage project that will generate enough energy to power more than 1,000 homes each year (learn more on page 8).

3. Increase grid flexibility | This is a trickier concept, but it means creating more interconnected resources for electric co-ops to use in making the power grid run as efficiently as possible (see “Boosting Reliability Through Grid Management,” August 2021, page 10).

An example is switching a natural gas or propane water heater to electric. In some cases, you may be able to enroll that electric water heater in an electric co-op demand response program, which would allow the co-op to manage the water heater temporarily during periods of peak demand — when power is needed most across the grid. Heat pumps controlled by smart thermostats create another opportunity for this kind of demand response resource.

4. Improve quality of life | This can come in all sorts of forms. Perhaps it means your quiet electric lawn mower doesn’t wake your family on a Saturday morning, or your EV doesn’t stink up the carpool or drive-through line with tailpipe emissions. Electric technology is often more reliable, takes less maintenance and is generally easier to use.

Electrification can be a benefit to your family and to our communities. Please contact your electric co-op to discuss ways you can use electricity in new ways to save money and help us all work toward a better world — and a brighter future.

Charles Guerry is executive vice president and general manager for Halifax EMC, headquartered in Enfield.

6 | September 2021

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More Power

Pine Gate Renewables

Solar power is a growing resource for North Carolina’s electric cooperatives, although reliability of the renewable resource can be limited by, simply put, when the sun shines.

Innovations in energy storage are helping to make solar power available around the clock, and Enfieldbased Halifax Electric Membership Corporation (EMC), partnered with the North Carolina Electric Membership Corporation (NCEMC), recently marked a milestone by pairing solar power with battery storage.

The 6.9-MWdc Grissom solar “With this energy and battery project, we storage project is are capturing the first utility scale a renewable “solar + storage” resource installation to be when it’s most deployed by North Carolina’s electric abundant, storing it and cooperatives. At the discharging it end of 2020, there exactly when were only 73 projects of its kind in it’s needed.” the country, according to the Energy Department’s Lawrence Berkeley National Laboratory.

“This pairing of solar energy with battery storage is important,” said Jimmy Wilkins, vice president of portfolio and resource optimization for North Carolina’s Electric Cooperatives. “Solar energy is most abundant during the middle of the day, but demand peaks in the late afternoon hours in the summer and early in the morning during winter.

With this project, we are capturing a renewable resource when it’s most abundant, storing it and discharging it exactly when it’s needed — there’s a lot of potential here.”

The Grissom Solar project was developed by Asheville-based Pine Gate Renewables. It will generate enough energy to power approximately 1,030 homes annually, and NCEMC is buying the power under a long-term contract. In addition to the solar energy, Grissom provides 10 MWh of additional energy storage, expected to be dispatched during peak demand hours, helping to control costs.

BEMC

Halifax EMC Solar + Storage Project Marks NC Milestone

Brunswick Electric’s Cypress Creek solar sites utilize Lockheed Martin batteries.

More Solar + Storage for NC Co-ops

The pairing of solar panels and energy storage creates a valuable, flexible resource, which North Carolina’s electric cooperatives are taking advantage of.

Since late 2017, Supply-based Brunswick Electric has been utilizing 12 solar + storage sites with a capacity of 499 kilowatts (kW) each (smaller than what’s considered “utility scale”), managed

by Cypress Creek Renewables. The sites provide Brunswick Electric with a combined 6 MW of power, used during times of peak demand.

NCEMC is also developing 10 solar + storage sites with a combined capacity of 18 MW, paired with 2-hour batteries.

These sites are planned to come online by the end of 2022.

“The Grissom project is an important step toward meeting sustainability goals shared by North Carolina’s electric cooperatives,” said Halifax EMC Executive Vice President and General Manager Charles Guerry.

“Halifax EMC is excited to share new efforts to build a brighter future for our local communities ­— through innovation, sustainability, and a continued focus on reliability and meeting member needs.”

8 | September 2021

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More Power

Renewable Energy Grows to Second-Largest Source of U.S. Power Last year, renewable energy sources — including wind, hydropower, solar, biomass and geothermal energy — generated about 21% of all the electricity generated in the United States, or a record 834 billion kWh. This put renewable generation surpassing both nuclear (790 billion kWh) and coal (774 billion kWh) for the first time on record, according to the U.S. Energy Information Administration (EIA).

“This outcome in 2020 was due mostly to significantly less coal use in U.S. electricity generation and steadily increased use of wind and solar,” EIA said. “In 2020, U.S. electricity generation from coal in all sectors declined 20% from 2019.”

Renewables, including wind power and small-scale solar, increased by 9% during the period. Wind power, currently the most prevalent source of renewable electricity in the country, grew 14% in 2020 from 2019.

In coming years, EIA expects natural gas generation to remain dominant while other sources fluctuate. Coal is expected to rebound as the second-largest source in 2021, while renewables are expected to reclaim the #2 spot in 2022.

Annual U.S. Electricity Generation (1990–2020) billion kilowatthours (kWh)

Source: EIA Monthly Energy Review Note: This graph shows electricity net generation in all sectors (electric power, industrial, commercial, and residential) and includes both utility-scale and small-scale (customer-sited, less than 1 megawatt) solar.

Q: What was our main power source 100 years ago?

A:

From the time our country was founded to the late 1800s, a typical family relied on wood as its primary source of energy, according to EIA. But the nation’s first commercial central power plant — Thomas Edison’s Pearl Street Station in Manhattan — used coal to create steam beginning in 1882. Several hydropower plants came online in the late 1800s, but coal technology continued to develop and overtook wood as our primary energy source by the turn of the century.

“While the overall energy history of the United States is one of significant change as new forms of energy were developed, the three major fossil fuels [petroleum, natural gas and coal] have dominated the U.S. fuel mix for well over 100 years,” EIA said.

Celebrate National Drive Electric Week National Drive Electric Week is September 25–October 3, which provides an opportunity to learn about electric vehicles (EVs) and determine if an EV is right for you. There are a few ways you can join in:

1

Attend an event.

Electric co-ops will be hosting events in communities around the state to introduce members to the benefits of driving electric. Find what’s happening near you from Plug-in NC, the statewide program affiliated with Raleigh-based Advanced Energy, at pluginnc.com.

2

Plan an event.

Nothing going on near you? Host your own event! Download a planning guide from Plug-in NC (bit.ly/plugin-event), or visit driveelectricweek.org.

3

Learn more from your electric co-op.

Use the opportunity to discuss EVs with your local electric co-op. Many offer incentives for driving electric, and all will be happy to discuss how an EV may make sense for you. carolinacountry.com | 9

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Moving Forward Through Farming Agriculture is empowering Black youth at Sankofa Farms

By Pamela A. Keene Photos by Randy Berger Photography

Akemm Bell shows off Sankofa Farms peppers.

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elf-described farmer, teacher and dreamer Kamal Bell lives his mission of connecting young African American boys to the land every day. But he’s about more than that. He’s an agent of change.

“There’s always been a difficult and troubled relationship between Blacks and farming; I set out to change that,” says Kamal, who was teaching at Lowe’s Grove Middle School in 2016 when he purchased 12 acres in Orange County with funding help from the U.S. Department of Agriculture. “I also saw that many of our families existed in a food desert, a place where fresh produce was expensive and hard to come by and home gardens didn’t exist.”

From that parcel of land in Cedar Grove grew Sankofa Farms LLC (sankofafarmsllc.com). As a schoolteacher, Kamal realized that connecting his Black students with the land would reap lifelong benefits in new and modern ways.

He invited several of his 7th-grade students out to visit the farm, which at that time was just rough land. Two of them — Kamoni King and Kamron Jackson — came as 12-year-olds and have since watched five acres of the farm morph into productive growing space with greenhouses and beehives.

(Left to right) student Jamil Ali, Sankofa Farms owner Kamal Bell and son Akemm, and student Mikal Ali.

“Giving people access to quality food, empowering these young people to become involved in agriculture and making a significant difference in their lives — that’s what this is all about.”

Growing success

Building what became the farm’s Agricultural Academy took patience for Kamal. He’d invite out several students each year; one or two would stay and others would drop out.

Brothers Jamil, 14, and Mikal Ali, 16, joined the academy four years ago because Jamil knew about Kamoni’s involvement. Andre Crooke, 16, and Sijaad James, 18, started the academy in March 2021.

“These students have helped with all aspects of creating the farm — from clearing the land and creating the infrastructure, to building the greenhouses, planting, tending and harvesting the crops,” he says.

“They’re out here after school and on weekends, not only learning about farming, but learning leadership and

Amber Bell serves as the farm’s community engagement director.

life skills. They’re all on the payroll.”

Devin McAllister, Kamal’s friend from their studies together at NC A&T State University, is marketing director. Catarina Martinez, a student at Duke University, coordinates the farm’s Community Supported Agriculture program that sells fresh produce to consumers.

Additionally, Sankofa’s produce is distributed to retail locations around Orange County through Fight for $15, Duke Medical Root Causes and Table for NC.

“This way, we can help people who might not have regular access to fresh local foods at an affordable price,” Kamal says. “It’s such an accomplishment to be able to serve the community in this way and help address the food availability gap within minority groups.”

During the pandemic, the team completed the infrastructure. They planted their first produce seedlings in 2016, and they’ve been supplying locals with fresh food since October 2018. carolinacountry.com | 13

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The farm recently created a lease-ahive program to introduce people to beekeeping and generate funding.

Deeper meaning Students of the Agricultural Academy proudly refer to themselves as “Sankofites.” The farm’s name (pronounced SAHN-koh-fah) comes from a West African term meaning “to go back and get it,” symbolizing a quest for knowledge and represented by a mythical bird carrying an egg.

“I translate it and understand it as ‘to remember your African ancestry as you move forward in life,’” Kamal says.

Crops include kale, tomatoes, cowpeas, peppers, radishes, watermelon, squash and okra. The farm maintains 65 beehives that this year produced 60 pounds of wildflower honey being sold through the Sankofa website.

The Bell family embraces the concept of Sankofa Farms; they live just a couple of miles away. Kamal’s wife, Amber, still teaches 4th grade and serves as the farm’s community engagement director.

“Our sons Kahlil, 7, and Akeem, 4, love to be out on the farm,” Kamal says. “Akeem loves the bees and has his own beekeeping channel on Instagram.”

As evidence of the farm’s success, Kamoni, 18, who graduated from high school this year, is headed off to North Carolina A&T State University to study agriculture.

He will continue to be part of the academy, coming back on weekends. Kamron, 18, a certified beekeeper, is helping to develop the farm’s agritourism program, through “Bees in the TRAP” that stands for “Teaching Responsible Apiary Practices.” It teaches the basics of beekeeping.

Kamoni, and the other academy members, have embraced the philosophy of the farm.

“I’m going to build up the concept of the farm and pass it on to family and friends,” he says. “I will try to tell people around the world that land is wealth and wealth is power.”

‘Bigger than farming’

Kamal has an even bigger vision for Sankofa Farms: clearing more land and building more greenhouses where the crops are grown, and working with Amber to create a program for young Black women.

He also says he wants to open a U-pick option, and the farm recently created a lease-a-hive program as a way to introduce more people to beekeeping and generate funding. From leasing a hive on site to supporting a hive virtually, donors receive honey, regular updates about their hive and consultations about beekeeping during the season.

“The joke when I was in college was that I was going to be a poor farmer after I graduated,” says Kamal, who’s now earning his doctorate in Agricultural Extension Education at NC State. “Frankly, where I am right now feels pretty good. But what’s really the most satisfying? Knowing that we’re giving people access to quality food, empowering these young people to become involved in agriculture and making a significant difference in their lives — that’s what this is all about. It’s so much bigger than farming and Sankofa.”

Pamela A. Keene is a freelance journalist who writes for magazines and newspapers across the Southeast and nationally.

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14 | September 2021

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CALL FOR SUBMISSIONS

Kitchen Flops Likely delicious, less than photogenic

Have you had a recipe come out, well, unsightly? Or maybe downright embarrassing? Make the best of it by sending us photos and stories about those baking and cooking flops that were so bad, they’re good. If you can share the recipe and an example of what it was supposed to look like, we’d appreciate that, too. We will pay $50 for each photo or story published in our December 2021 issue.

RULES Deadline: September 30, 2021

Text should not exceed 200 words.

One entry per household

If you would like us to return your photo print, include a self-addressed, stamped envelope. (We will not return others.)

Digital photos should be a minimum of 1200 by 1800 pixels, prints a minimum of 4 x 6 inches.

Include your name, electric co-op, mailing address and email address or phone number with your entry.

We retain reprint and online rights.

Payment will be limited to those entries appearing in print, not entries featured solely on carolinacountry.com.

SEND TO Online: carolinacountry.com/ kitchenflops No emails, please.

Mail: Carolina Country — Kitchen Flops 3400 Sumner Blvd.

Raleigh, NC 27616

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SWEET, SYRUPY GOODNESS A culinary adventure following sorghum from field to biscuits Story and photos by Wendy Perry

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carolinacountry.com/extras Check out the sorghum-syrup-molassesmaking process for yourself!

Mr. Doug readies loaded sorghum for processing by trimming the seed heads, which are sometimes fed to his cattle.

efore I set out on my latest culinary adventure, this time to the heights of our Blue Ridge Mountains, I needed to understand: Is what I’ve always called “molasses” truly that? Or was it just syrup some of us grew up calling molasses? One thing was (and remains) clear: I love it.

My earliest recollections of this tasty elixir was the jar, always there, on my grandma’s kitchen work table, beside a plate of soft butter and biscuits she’d made that morning. A great uncle had a “molasses cook’n” each fall when I was growing up, and Daddy would always take me there.

As a grownup, with never-ending curiosity for learning about and documenting “old-timey” food preparation methods, I road-tripped out to Western North Carolina to spend a day with one of the few NC farmers — Mr. Doug Harrell — still making sorghum syrup, or what he calls molasses syrup (and what I’ll just call the good stuff), the old way. I had a feeling I’d be putting all of my senses to work on this trip.

OUT IN THE FIELD

Meandering my way down winding back roads of Mitchell County as the sun was peeping through the trees, I was feeling a bit giddy, eager for the day ahead. When I arrived at Harrell Hill Farms on a cooking day last September, I could see the community spirit there at the molasses cookhouse, where family and friends were gathered. Mr. Doug, whose kind, gentle spirit and eagerness to share were immediately apparent on a prior phone call, moseyed over to greet me. He gave me a hug, as if we were longtime friends, this gentleman in his well-broke-in overalls, as comfortable as a second skin.

“Hop in the truck, Wendy,” he exclaimed. “Let’s go to the field!” The sun was just up, and no time to waste. Somehow, our ride — a tattered old truck — got us through a few mud pits along the path, remnants of Hurricane Laura that had skimmed through a few days prior and briefly delayed harvest.

As we came out from the wooded trail into an open field, we were met by a few of his 21 grandchildren, neighborhood youth and some 4-Hers, there to swoop up armfuls of the tall golden-green sorghum. Mr. Doug hopped on his tractor and quickly mowed down rows of stalks, which they loaded into the truck bed.

I took a deep breath of the pure, brisk mountain air, listening to the quiet crunch underfoot of the freshly mown sorghum as it was gathered.

Back at the cook shed, Lil’ Bit feeds the mill at just the right pace to crush juice from the stalks of freshly cut sorghum.

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t

INTO THE MILL

Mr. Doug’s granddaughter, Ashlyn “Lil’ Bit” McDaniel, hopped in the truck with us, and back to the cook shed we went with the first of many loads of sorghum. For hours on end, Lil’ Bit fed stalks into the cane mill, a chug-a-lug contraption from 1903, still doing its duty today. The room filled with the raw aroma of freshcrushed juice being strained and fed into a big repurposed dairy milk vat, where it would cook for hours for the next day’s syrup.

I was fascinated to see how what looked like pond scum being extracted came to be liquid deliciousness.

The boiled juice from yesterday’s harvest was slowly released into the maze-like evaporator cooking pan, watched over so carefully by Mr. Doug’s brother, Larry. He’s the expert at this, continually stirring the mixture and skimming off impurities while keeping a close eye on the temperature. As the syrup cooked down and moved through the vats to the perfect temperature (between 232 and 243 degrees), a rich smell arose. The syrup reached the end of the pan, free of impurities and ready to move to the vat for bottling.

Using the decades-old, seasoned paddle, story author Wendy stirs the hot syrup as it reduces in the evaporator.

.

Larry carefully moves the finished hot syrup from the evaporator into the cooling and bottling tank.

OFF TO THE TABLE

Mr. Doug’s daughter, Cyndi, turned a valve on and off, hundreds of times, meticulously bottling each and every jar of syrup. She’d then lower each into a vat of water to cool before boxing them up for local grocers, restaurants and a few family and friends.

It was there, holding my finger under that spigot for a drip, where I got my first taste of the day’s work. It was as good, no, better than any I could remember. I had seen all of the love and community spirit poured into each and every jar. And could taste it, too.

My heart was touched by Mr. Doug’s love of his trade, family and friends, and the legacy he is leaving on this community and land.

Was I surprised to learn he was recently ordained as a minister? Or that a 2017 leukemia diagnosis hasn’t slowed him down? Nope.

“Wendy, I just want to show folks that no matter what comes our way, we just have to keep on, and let Jesus lead the way,” Mr. Doug said.

Mr. Doug has been a steward of the farm, worked by his family since Hugh Harrell was granted the land in 1796, and his son has recently decided to move from Arizona to continue the family legacy.

I’ll admit: I’m still a tad confused about the whole syrup/ molasses thing. Technically, molasses is derived from sugar cane, and sorghum syrup comes from the sorghum like you’ll find on Harrell Hill Farms. But Mr. Doug calls his “molasses syrup,” since some of his customers call it one thing and some another. So we’ll go with that.

Now, pass me a biscuit, please.

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

To buy your own Harrell Hill Farms sells both sorghum syrup molasses as well as grass-fed beef directly from its farm. Please call or email first to check availability.

Harrell Hill Farms 467 Byrd Road, Bakersville, NC 28705 828-467-0280 dougharrell68@gmail.com

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Carolina People

Will Kornegay

Ripe Revival Market’s Rocky Mount warehouse

Fresh Produce, Delivered

Will Kornegay is closing the gap between food excess and access

By Bridgette A. Lacy | Photos courtesy of Ripe Revival Market

I

n early 2020, Will Kornegay and his sister, Laura Hearn, were gearing up to expand distribution of locally sourced gummies produced through the company they co-created, Ripe Revival. And then the Covid19 pandemic hit. Retailers were no longer accepting new vendors; but Will saw an opportunity to launch a new project.

That April, he pivoted to sell boxes of meat, dairy, fruits and vegetables — sourced from North Carolina farms in season — for delivery to consumers’ front doors.

He focused his new company, called Ripe Revival Market (riperevivalmarket.com), on three pandemic challenges: consumers who wanted to avoid grocery stores and needed groceries delivered to their homes; Eastern NC farmers and local food distributors who needed new markets for their goods as restaurants, schools and other institutional buyers scaled back their operations; and the rising number of families experiencing food insecurity.

He also created the company’s Community Supported Produce Box, where purchasers receive a box of produce for themselves and a second box is donated to a North Carolina family struggling to access healthy food options.

In an effort to reduce food waste, the community-supported boxes feature 10 to 12 pounds of good but

imperfect fruits and vegetables, such as potatoes with blemishes or fruits that are misshapen.

“It helps the farmer because it’s produce they couldn’t sell at a grocery store,” Will says. “It’s perfectly edible, but grocery stores won’t buy it.”

“Forty percent of produce is lost and left in the field every year because it’s considered ugly,” he continues.

“At the same time, one in seven families in the U.S. face food insecurity. I want to bridge the gap between excess and access.”

Ripe Revival Market’s delivery area includes homes in Beaufort, Craven, Cumberland, Durham, Edgecombe, Greene, Lenoir, Nash, New Hanover, Onslow, Orange, Pitt, Wake, Wayne and Wilson counties.

“We distribute free boxes to families in Nash, Edgecombe, Wilson and Halifax counties,” he says.

Liz Lord, the senior engagement director for the Harrison Family YMCA in Rocky Mount, says families have been grateful and happy to receive fresh produce.

“We serve Nash and Edgecombe counties. A lot of food pantries have canned goods but not fresh, local produce. We deliver Will’s produce boxes to families,” Liz says. “There are a number of families that face transportation issues. They don’t have a vehicle, or gas money.

Getting to the food can be a real issue.

It’s hard if you live in a mobile home

park in the county, or neighborhoods in the city, where they have to walk a tremendous distance. They don’t have a good way to access the supermarket, grocery stores.”

Will, a Rocky Mount native, always wanted to work in agriculture.

“My family didn’t farm, but I loved that lifestyle,” he says.

After graduating from NC State University with a bachelor’s in business administration and a concentration in marketing, he moved to Snow Hill. There he worked for the “Sweet Potato Man” himself, Bobby Ham, president of Ham Farms.

“It was my first job,” Will says.

“I was immersed in produce and was able to see a large-scale operation of food production, processing and produce packaging. I gained an appreciation of farming, and began to realize small farmers needed help to utilize 100 percent of the crops.”

As a result, one of Will’s missions has become educating people about ugly produce.

“Just cut that defect out of it, it’s fine to eat,” he says. “It’s okay if it has a small crack or a small hole. That is just something that happens to fresh produce. It might have veins on it.

Perfectly edible. We need to change how we look at that.”

Bridgette A. Lacy (bridgettelacy.com) is a freelance writer and the author of “Sunday Dinner, a Savor the South cookbook” by UNC Press.

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Supporting North Carolina’s future.

For more than 25 years, electric cooperatives in North Carolina have energized classroom learning through Bright Ideas grants. Join us in celebrating more than 600 teachers set to receive Bright Ideas grants this fall, as well as the impact their grants will have on students!

Learn more at ncbrightideas.com.

Building a Brighter Future for Cooperative Members and Communities.

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Carolina Living

5 Lessons from Expert Educators Savvy advice for teachers, parents of young learners Each school year offers exciting opportunities for little learners to discover and explore new topics and master new skills. These tips from award-winning educators at KinderCare can help parents as well as teachers. You can find additional resources for helping young children succeed at kindercare.com.

3

1

4

Communication is key Making time to connect gives parents and teachers opportunities to build important bonds. Communicating with the teacher about habits and any unique needs of a child can help a teacher better understand him or her.

Also, teachers can provide families with a sense of reassurance their children are being recognized and cared for as the unique people they are by regularly sharing stories and observations about a child’s progress.

“High fives and smiley face stickers go a long way toward encouraging them and helping them be successful.”

2

Never give up on a child Each child faces unique hurdles as he or she climbs the educational ladder, with some facing more challenges than others. Parents can become openly disappointed, puzzled or stressed. For teachers, it can be frustrating to tailor lesson plans to meet each child’s individual needs.

However, Joan Coberg, a teacher of 40 years, recommends one very important trait: patience. As Joan puts it, never give up a on child, be respectful, and always lead with love and kindness.

Be willing to change Consistency and structure are important for establishing routines, but it’s also helpful to have an open mind and to stop an activity when children lose interest.

Be observant, flexible, and willing to rethink schedules and activities.

Let children choose their paths School days often include activity time when students can explore interests like art, science and music. When it’s time for activities, try letting children choose what they’d like to do first. This can also help foster independence while easing transitions, according to Hattie Mae Covington, a toddler teacher of 45 years. It also opens the door for parents and teachers to cheer on their students for succeeding in activities of their choosing.

5

Recognize accomplishments “Kids, especially young children, love to be recognized and rewarded for doing good work,” Hattie Mae says. “High fives and smiley face stickers go a long way toward encouraging them and helping them be successful.

Celebrating students for their accomplishments can be a meaningful way to create bonds that support their ongoing interest in learning,” she adds.

Other ways parents can celebrate their children’s successes include displaying artwork, ribbons and medals in a rotating display in plastic frames, a corkboard or the family’s refrigerator, and allowing their children to pick a favorite meal or side dish for dinnertime or take them for a special treat, such as frozen yogurt.

—FamilyFeatures.com carolinacountry.com | 21

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Cape Hatteras Electric Cooperative

September 2021, Vol. 52, No. 9

www.chec.coop

September marks annual celebration for driving electric

N

ational Drive Electric Week kicks off Sept. 25, and CHEC is joining this nationwide celebration to highlight the many benefits of driving electric.

Electric vehicles (EVs) have a lot to offer our members, including increased convenience and cost savings, decreased maintenance and a better driving experience.

They also provide community benefits, like helping the environment, strengthening the economy and supporting a more efficient electric grid.

Today’s EVs offer near-instant torque, meaning fast acceleration and more response behind the wheel. There are sleek options to fit any driver, from sedans and trucks to SUVs and minivans. As for charge time, many vehicles can be up to 80 percent charged in less than 30 minutes and because they have fewer moving parts than gaspowered cars, they require less maintenance and no oil changes. Finally, they continue to become more affordable, especially when paired with rebates, tax-incentives and a low-interest loan available to cooperative members through the Electel Cooperative Federal Credit Union.

CHEC is taking steps to make it more convenient than ever to drive an electric vehicle. We are partnering with other electric cooperatives across North Carolina to build an electric vehicle charging network that allows EV drivers to easily travel throughout our state and to the communities co-ops are proud to call home. This network includes the Level 2 charging stations we have installed in Waves and Hatteras and the DC Fast charging station we have installed in Avon. For a list of all local charging stations, visit plugshare.com.

Our cooperative also offers special rebates and rates to EV drivers, including our home charger rebate and

CHEC’s all-electric Nissan Leaf is available for members to test drive.

Time-of-Use rate. Members who are curious about driving an electric vehicle are welcome to borrow our all-electric Nissan Leaf to test drive for up to two days. CHEC members can also apply to finance an EV purchase with a low-interest loan from the ElecTel Cooperative Federal Credit Union. Finally, there is a new federal tax credit available to commercial members, which gives businesses 30% of the total cost of purchasing and installing EV stations. If you are considering driving electric, please contact us at (252) 995-5616 for more information on these programs.

You can also learn more about the many significant benefits of driving electric, see information addressing common myths and misunderstandings of EVs and find financial incentives for driving electric at ncdriveelectric.com.

Bright Ideas Application Deadline is Approaching K-12 educators, the 2021 Bright Ideas education grant program application deadline is almost here! To apply for project funding for the 2021-22 academic school year, submit your application on or before September 15. This year, CHEC is awarding $3,000 in grant funding to teachers with innovative, hands-on learning experiences that will enrich the lives of students.

To apply, teachers need to include a proposed budget, outline a plan for implementation and evaluation, as well as have a stamp of approval from the school’s principal. All applicants must meet eligibility requirements. For more information and to check your eligibility status, please contact Laura Ertle at laurae@chec.coop or (252) 995-5616.

To learn more about the program and apply online, visit ncbrightideas.com. Stay up to date with the Bright Ideas Education Grant program by following @NCBrightIdeas on Facebook!

22 | Cape Hatteras Highlights

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The power of coordinated resources

A

s the peak of hurricane season in North Carolina arrives, CHEC remains focused on grid resiliency and preparedness efforts. This year-round effort to limit power outage events and recover quickly from those that do occur includes conventional efforts like tree-trimming to keep limbs away from powerlines, as well as more modern efforts that incorporate advanced technologies and support our commitment to power a brighter local future. As technology evolves, we see new energy assets added throughout the electric system in households, businesses and elsewhere – often called “distributed energy resources” – as an exciting opportunity.

Resilience is one important benefit. Integrating grid resources closer to homes and communities provides local power options, while also diversifying the resources we can call on to provide power. Statewide, electric cooperatives have integrated five microgrids that can power local areas when needed and also support the grid as a whole. While new resources support resiliency, we are proud that the grid today is already very reliable. Our reliability rate is 99.75%, and we will continue working to maintain and improve reliability and resiliency even further.

Managing costs to keep them as low as possible is always part of CHEC’s mission. As prices for new energy resources are coming down, the economics for implementation are improving. And, by deploying distributed resources in a coordinated way, CHEC can use the grid more efficiently and better manage energy flows.

These technologies also have created opportunities for our members to partner with us to achieve shared value.

By joining our Ecobee thermostat or ‘Bring Your Own Thermostat’ programs, you can help us reduce our load

during times of high demand.

These programs can make a big difference in reducing the peak amount of power that we have to supply, which translates into wholesale power cost savings that are ultimately passed on to our entire membership. The programs also have added benefits for members including a monthly bill credit, and the ability to program and control your thermostat from anywhere.

Electric vehicles also provide a big opportunity. Not only do EV drivers benefit from lower costs, reduced maintenance, better performance, zero tailpipe emissions and more convenience, but they can also sign up for our Time-of-Use rate. By charging at home overnight, when most people are not using large amounts of power, EV drivers can save and the co-op can utilize its infrastructure more efficiently, which benefits all members.

By adopting proven technologies and deploying distributed resources, CHEC can provide many benefits to members: added resilience, enhanced sustainability through renewable generation, optimization of the grid, cost savings, and new services for members, to name a few.

This storm season and beyond, as part of our Brighter Future vision, you can count on CHEC to continue to take steps to enhance grid resiliency and deploy resources that bring real benefits to members.

CHEC to construct new operations center

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HEC is working to build a new operations center adjacent to the diesel generating plant on Light Plant Road in Buxton. The building will include five garage bays to house the cooperative’s fleet of bucket trucks, crew quarters for our linemen, and a communal training area with kitchen facilities. The existing vehicle storage building will be converted into our new warehouse area. The current warehouse, located behind the main office, has flooded during multiple storms and requires large amounts of equipment to be moved and secured during storm preparations.

In addition to added space for our trucks and linemen, the new operations facility will add the benefit of having an area for staff training, and will be used to accommodate and feed mutual aid crews that come to assist CHEC during storm restoration. Construction is expected to start later this year.

Published by: Cape Hatteras Electric Cooperative PO Box 9, 47109 Light Plant Road, Buxton, NC 27920 Office Hours: 8 a.m.–5 p.m.

Phone: 252-995-5616 Toll Free: 800-454-5616 Outage Report: 866-511-9862 Fax: 252-995-4088 www.chec.coop Board of Directors: Richard A. (Richie) Midgett, president; John R. Hooper, vice president; Dan G. Oden, Jr., secretary-treasurer; Elvin L. Hooper; Briggs McEwan; Bryan Mattingly; Tami J. Thompson Susan E. Flythe, executive vice president & general manager Laura Ertle, editor This institution is an equal opportunity provider and employer.

September 2021 | 23

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Carolina Living

Fast [Healthy] Food

Sustainable Frittata Whether you enjoy it for breakfast or make it for dinner, this frittata uses leftover cheeses, veggies and meats to recycle ingredients you already have on hand. It’s a win-win: Your leftovers provide your family with a nutritious, satisfying meal.

Its prep time is 10 minutes and cooking time is 20 minutes.

Home-cooked meals for families on the go As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can seem overwhelming. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These easy recipes require minimal prep and call for on-hand ingredients that provide nutrients for people of all ages. Both can actually stand on their own as a complete meal. But if you want to add one other dish, you can round out either entree by simply adding a green salad. To find additional family-friendly recipes like these, visit milkmeansmore.org.

12 ¼

½ 2 3

eggs, beaten cup whole milk, half-and-half or heavy cream teaspoon salt cups shredded cheese, any variety cups assorted cooked leftover vegetables and pre-cooked meats* Fresh herbs, for garnish (optional)

Preheat oven to 450 degrees. Preheat a cast-iron pan or oven-safe skillet over medium heat. In large bowl, mix eggs, milk and salt, then add shredded cheese. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat one minute.

Carefully transfer to oven and bake 10–15 minutes. The frittata is done when eggs have set. Remove from oven and top with fresh herbs.

—Familyfeatures.com

Yield: 8 servings *Ideas for cooked vegetables and meats to add to your frittata include: leftover sausage, ham, mushrooms, zucchini, squash, asparagus, onions and green, red, orange and yellow peppers.

Grilled Cheese Sandwiches With roasted red pepper and pesto

When it’s time to put a twist on a classic you may have served before, roasted red pepper and pesto grilled cheese sandwiches are perfect for putting something new on the table. Prep time for this flavor-packed treat is five minutes and cooking time is 10 minutes.

4 slices French or Italian bread 3 tablespoons prepared pesto 4 slices mozzarella cheese

2 large roasted red peppers 2 tablespoons butter, softened

Preheat a skillet or grill pan over medium-low heat. Spread insides of the bread slices evenly with pesto. Stack red peppers and mozzarella cheese. Spread the outer sides of bread with softened butter and grill until toasted and cheese is melted, about five minutes per side. Rest one minute before cutting.

Yield: 2 servings

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Prepare Now, Update Your Plan Stay safe and healthy during a disaster

By Derrill Holly

Families always need to be prepared for emergencies, and ongoing concerns triggered by the COVID-19 pandemic have prompted several new recommendations for evacuation planning, emergency supply kits and community shelter operations.

Emergency Management Agency (FEMA) and their state “We did a lot of work in 2020 to update our guidance for and community partners have turned to dispersed shelterhurricanes, wildfires and other natural disasters to include ing, which is more conducive to social distancing.

COVID-19 guidance,” says Capt. Renée Funk of the Remember, in the event of any emergency or natural Centers for Disease Control and Prevention (CDC). disaster, you’ll want to be prepared to shelter in place for “We recommended a hand sanitizer that’s at least several days if necessary. FEMA recommends having an 60%R alcohol, disinfectant wipes and two masks for each emergency kit stocked with &T Power Systems delivering person,” Funk says. “Those things should be considered all important supplies in Visit ready.gov/kit for a full checklist of disaster kit items and permanently added to your kit, and you need toyou reguone or two containers that the promise to go always keep additional recommendations. larly check for expiration dates for these products.” are easy to access. out of the dark! #PromiseOfPower Fresh approaches to community shelters implemented SERVING EASTERN NC Derrill Holly writes on consumer and cooperative affairs for the and refined in 2020 are also expected to remain in place National Rural Electric Cooperative Association, the national trade indefinitely. Instead of large, centralized shelters in schools association representing more than 900 local electric cooperatives. or other community buildings, the CDC, the Federal

IN POWER. SINCE 1920.

RTPowerSystems.com

252-773-0739

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On the House

Ants and Spiders and Flies, Oh My!

Prevent pest invasions and unwanted drafts

By Jonathan Susser

Q:

I’ve been noticing more tiny critters — ants, spiders and the like — in certain parts of my home. What’s the deal, and how can I keep them from coming back?

A:

Finding pests at home is rarely a welcome sight. But before you call for help, there are some lower-cost steps you can take to help solve your problem and stop the invasion.

These creatures look to your home as sanctuary when they’re hungry, hot or cold, and they’ll try to get in any way they can. A great start, then, is to find where and how they’re entering (and remember to also clean up any crumbs or other food sources).

Any hole in your floor, walls or ceiling is a potential pathway that spiders, bugs and insects can take advantage of. And not only do these “unintentional” holes (i.e., not a door or window) let in unwanted intruders, they can also let out conditioned air, meaning your heating and cooling system will have to work harder and use more energy.

Spiders in particular like to set up shop near supply vents, windows, recessed can lights, etc. Why? Because they love air drafts and air movement.

Spiders are smart, so they’ll build a web to catch unwitting flyers that come through on this movement. If webs are popping up near a vent, try adjusting the direction of the airflow for a possible quick, simple fix.

When you find a hole, gap or crack — check particularly around plumbing, wiring, venting, piping and ducting — its size and type can inform how you handle it. Is it smaller than your finger? We suggest using caulk or some other tube-applied material, such as adhesive, silicone or mastic, to close it. Bigger holes can be stuffed with filler and then air sealed or caulked over.

Ideally, you’ll be able to get to the primary source of the hole. For example, it may be easier and less messy to plug one from your crawl space or attic than from your living space.

You also have many “intentional” holes throughout your house. These are your operable objects, such as your front door, back door, windows, crawl space access, etc. Obviously, you aren’t looking to completely fill these, but you can make sure they shut tightly where and when they need to. Weatherstripping can help you seal leaks around these movable building components.

If a door or window is completely out of use, you could consider caulking it as a semipermanent solution as long as you don’t create a safety hazard for egress. Otherwise, weatherstripping should do the trick.

People have different motivations for fixing holes. But whether it’s for energy, comfort or pest control reasons, it’s smart to close them up to save money (and disgust) down the road.

Jonathan Susser is a writer and editor for Advanced Energy in Raleigh.

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Fa s t He lp i s expected to hit store shelves later this year. But special newspaper promotional giveaways are slated for seniors in select areas that call 1-800-275-0444 Ext. HELP3227. ■ (Continued on next page)

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! t a e H g e n h i t r n B o

With fall on our doorstep, what does that mean? It’s fall festival time! Among this year’s events is the 15th annual Hot Sauce Contest in Oxford, ready to heat things back up after sadly having to skip 2020. The town, along with Granville County, is ready to welcome back thousands of old and new friends to this sizzling street fest.

Although the event centers around a hotpepper-eating contest, you don’t have to be a capsaicin crusader to have fun. This family-friendly Southern shindig offers city blocks of 80 or so hot sauce vendors, and dozens of food trucks and edibles for tender tongues, ice cold things to cool you down (including craft brews), a kiddie play area, artisans and more! The center-stage features musical entertainment where those who like to shake a leg can do that, too.

Hosted by the town’s Parks and Rec Department, the classic car display is a festival favorite.

“We’re adding a cool gaming truck for our middle-aged youth and expect that to be a ‘hot’ attraction!” adds former Downtown Development Director Mary Yount. “Also new are shuttles to provide easier to-and-from downtown.”

Festival roots

The festival got its start as a store event at Stovall’s Gifts & Collectibles downtown. Owner Julia Stovall Overton took an interest in hot sauce after realizing Randy Bailey’s Bailey Farms, an NC pepper grower with additional growing operations in Florida, was based right there in Oxford.

Bailey Farms (baileyfarmsinc.com) is a force in Granville County, employing over 100 full-time and 75

The NC Hot Sauce Contest is back for a spicy good time Story and photos

by Wendy Perry

seasonal workers, who package more than 900,000 pounds of peppers each week.

After discussions with the NC Department of Agriculture and her city council, Julia hosted the first Hot Sauce Contest in 2006.

“There were so many people in my store — we had no idea this would happen,” Julia says. “It was decided then that this was something great for the town and something that Granville County could boast about. The town asked if I would be willing to do it again next year and move out into the street.”

She did, and the rest is history!

Heated competition

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While festival-goers enjoy the attractions outside, judges from the Vance-Granville Community College Culinary Arts program are sequestered inside, blind-tasting all the entries to choose the best in categories for both hot sauce and barbecue sauce — as well as to crown the best overall — bestowing upon them cash awards and bragging rights!

Elijah’s Xtreme Gourmet Sauces was the overall winner in 2019 (elijahsxtreme.com), and its Reaper Hot Sauce, made in Lowell, was crowned the best in the “Hottest Hot Sauce” category. The sauce measures a whopping 350,000 Scoville heat units (SHU), a universal means of measuring heat in peppers. Jalapeño peppers are typically 2,500–8,000 SHU, to put that in perspective. The tasty sauce is a concoction of black cherries, cranberries, Kentucky bourbon and Carolina Reaper® peppers (See sidebar for more on these intense, record-setting peppers).

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Another competition and test of sheer personal fortitude is the pepper eating contest. The gutsy (or crazy?) contestants line up on stage, and this year at 1 p.m. the madness will commence! Some contestants train with special diets to prepare their guts for a scorching, while others have no plan at all. “Flights” of peppers are ready to be presented to see who can be the last man or woman standing.

Festival-goers mosey down to the end of Main Street by the church to cheer on their friends and watch in amazement as, one by one, peppers in ascending heat order are scarfed down, and as beads of sweat appear on the iron-bellied contestants.

Randy Bailey oversees the contest, which is sponsored by Bailey Farms.

Contestants are provided only one bottle of water while fed rounds of milder peppers like long cayenne red hots (300–2,500 SHU), red Fresnos and jalapeños, progressing to serrano peppers and orange habaneros (100,000–300,000 SHU). If a tie remains after five flights, they continue with only habaneros until there is one man or woman left standing.

“They must eat the entire pepper in the allotted time to move on to the next round,” Randy explains.

The record for most rounds is 22 in 2019.

So are you up for some end-ofsummer heat? Round up your pepper posse and head over to Oxford for this shindig. If you dare, jump into the contest, too.

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

NC Hot Sauce Contest September 11, Oxford 11 a.m. to 5 p.m.

NCHotSauceContest.com

Above, left: Randy Bailey of Bailey Farms and his family sponsor the festival and package more than 900,000 pounds of peppers each week.

Above, right: Bret Morey and his son, Elijah, are the founders of Elijah’s Xtreme Gourmet Sauces, which won overall in the 2019 contest.

The pepper-eating contest

The hottest pepper on earth?

The Carolina Reaper was bred by “Smokin’ Ed” Currie, our neighbor to the south in Fort Mill, South Carolina. At an average heat of around 1.6 million SHU, the pepper has been deemed the hottest in the world by Guinness World Records.

The pepper features puckered red skin and a scorpion-like “tail,” and has a fruity, sweet taste (if molten lava can be described as fruity, that is).

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Carolina Gardens

Fall for Beautyberry Add showy berries to autumn gardens Story and photos by L.A. Jackson

Beautyberry has long been a favorite of gardeners in the know who want to bring extra zing to their fall gardens.

M

odest in size compared to many other woody ornamentals, this deciduous shrub normally grows 6 to 8 feet tall and can stretch about as wide. It does best in well-tilled, sunny sites that receive some dappled shade in the afternoon.

Small pale pink or white flowers are produced on new wood in the spring (meaning the best time to prune this shrub is late winter), and they are followed by clusters of green berries that slowly slip into their signature purple hue with the approach of autumn. These “berry” nice displays are highlighted even more when the typical fall foliage of surrounding trees and shrubs provides a flaming backdrop.

The American beautyberry (Callicarpa americana) is as advertised, a plant native to our country, and it can be found in the woodlands of the Southeast. Being well-adapted to the southern wilds means it is also a low-maintenance shrub for typical landscapes in North Carolina.

The drupes of berries that drip from this bush form tight bands that take on the fun look of sassy purple bracelets.

The berry clusters of the Japanese beautyberry (Callicarpa japonica) are more dispersed along its branches, but still very pretty. This Oriental import reaches about the same size as its American cousin. It can also make a similar statement in the landscape as a single specimen planting or grouped to form a handsome autumn hedge.

Have limited space in your garden?

Take a look at Callicarpa dichotoma.

Another beautyberry from the Far East, it usually tops out at a mere 4 feet tall and about as wide. Although smaller in stature, its eye appeal is still apparent with royal purple berries that appear in the fall. “Early Amethyst” and “Issai” are popular cultivars of this species.

If shocking purple is an overload on your senses, try the soothing “Welch’s Pink,” which is festooned (yes, I said “festooned”) with delicate pink

Purple and white beautyberries

berries. Looking for a whiter shade of pale? Berries the color of frost can be had with picks such as “Leucocarpa” or “Snow Star.”

Your local garden center is the place to start if you are ready to hunt for beautyberries — and since this is their show-off season, they’ll be easy to spot — but for specific selections, all the cultivars mentioned are easy online finds.

L.A. Jackson is the former editor of Carolina Gardener Magazine. Contact L.A. at lajackson1@gmail.com.

Garden To-Do’s for September

Beautyberry berries

To many, the beautyberry’s eye-catching fruits are Garden-of-Eden-like tempting — so, are they edible? Birds will eat them, but these long-lasting berries don’t seem to be one of their favorite fall and winter snacks. For gardeners, well, it depends on your definition of “edible.” Right off the branch, their taste ranges from bland to astringent, bordering on unpleasant. All is not lost for gardeners curious for a taste because an online search for “beautyberry jelly” will spill out a ton of recipes.

Although not in the same abundance, instructions for making beautyberry wine can also be e-found.

F

Continue planting the cool-season veggie patch with such delectable edibles as spinach, radishes, onions, dill, mustard greens, bok choy, lettuce, garlic and kale.

F

Autumn leaves will come a tumblin’ down soon, so examine your woody ornamentals now for any damaged, diseased or dead limbs and prune them off so such ugliness won’t be seen next year.

F

Before herbaceous plants die back, place ID markers beside them to lessen the chances of them being dug up during next spring’s planting frenzy. Also, think about adding when a plant was put in the garden on its marker to help monitor the growth rate of your maturing pretty.

32 | September 2021

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Carolina Calendar

Turn our Turn our best-kept secrets best-kept secrets into yours into yours To order your 2021 North Carolina Travel Guide, visit VisitNC.com/tg2021

Mayberry Days Contests, games Sept. 21–26, Mount Airy

September Events MOUNTAINS SKA City Concerts on the Creek series Sept. 3, Sylva discoverjacksonnc.com

North Carolina Apple Festival Arts, youth activities Sept. 3–6, Hendersonville 828-697-4557 ncapplefestival.org

Art on the Greene Variety of media Sept. 4–5, Banner Elk 828-387-0581 bannerelk.com

On a Dream and a Wish Carolina Country is pleased to partner with Visit NC in showcasing inspiring travel destinations around our state.

Summer isn’t over yet — discover your next adventure on pages 10–11.

Queen Cinderella’s coronation Sept. 10–11, Franklin 828-524-1598 smokymountainarts.com

Sculpture Celebration Competitions, food Sept. 11, Lenoir 828-754-2486 caldwellarts.com

Farms Tour Demos, hands-on activities Sept. 18–19, Asheville 828-236-1282 asapconnections.org

Edwin McCain With EmiSunshine & The Rain Sept. 25, Morganton 828-433-7469 commaonline.org

Celebration of the Arts Dance, storytelling Sept. 25, Hiddenite 828-632-6966 hiddenitearts.org

Harriet Tubman Sculpture Unveiling of traveling artwork Sept. 26, Sylva info@discoverjacksonnc.com

Howling for the Red Wolf Village Nature Series Sept. 28, Cashiers villagegreencashiersnc.com

PIEDMONT Barbecue Festival Eastern & Western style ’cue Sept. 3–5, Pinehurst 910-215-0861 pinehurstbarbecuefestival.com

Old-Fashioned Farmers’ Days A look back at skills, technologies Sept. 4–5, Siler City 919-663-0331 visitpittsboro.com

NC Hot Sauce Contest Street festival, pepper eating contest September 11, Oxford nchotsaucecontest.com

Special Occasion Band Classic hits, beach music Sept. 11, Mocksville 336-751-3112 daviearts.org

Jeff Allen Clean comedy Sept. 16, Franklin 828-524-1598 smokymountainarts.com

Craig Morgan Country music Sept. 17, Franklin 828-524-1598 smokymountainarts.com

MITCHELL COUNTY CHAMBER OF COMMERCE

To order your 2021 North Carolina Travel Guide, visit VisitNC.com/travel-guides

WNC Bigfoot Festival Calling contest, street vendors Sept. 17–18, Marion marionbigfootfestival.com

Fall High Country Rendezvous Reenactors depict mountain life Sept. 18, Boone 828-264-2120 horninthewest.com/museum

North Carolina Apple Festival Arts, youth activities Sept. 3–6, Hendersonville

34 | September 2021 8810-02 VNC Travel Guide Ad Fall 2021_SC Living r2.indd 1 7/12/21 4:53 PM 7/12/21

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Carolina Calendar Flatwoods Festival

International Folk Festival

Block Party

Kid inflatables, live music Sept. 11, Bennett 336-581-3677 visitpittsboro.com

Cultural exhibitions Sept. 25-26, Fayetteville theartscouncil.com/iff-2021

Games, face painting Sept. 4, Elizabeth City 252-202-7155 visitelizabethcity.com

Poundcake

Street dancing, crafts Sept. 25, Yanceyille 336-694-6106 caswellchamber.org

Bright Leaf Hoedown

’70s and ’80s rock & roll Sept. 11, Mocksville 336-753-6705 mocksvillenc.org

Adult Prom Dinner Live Jazz, R&B, Sept. 4, Windsor 919-452-1981 planevents4u@yahoo.co

COAST

Car & Truck Show Sept. 18, Hope Mills 910-423-4956 giarette@yahoo.com

Toast the Perquimans

Sept. 3, 7–12, Ayden 910-528-0507 aydencollardfestival.com

Craft beer and wine tastings Sept. 18, Hertford 252-426-5102 historichertfordinc.org

Ayden Collard Festival

Bath Fest

Ayden Art Show

Randy Travis Music Festival Crafts, kids entertainment Sept. 18, Marshville 704-624-3183

Heritage Festival 4-H expo, raffles, art Sept. 18, Monroe unioncountyheritagefestival.org

Music, pirate history Sept. 18, Bath bathfestnc@gmail.com bathfest.com

Music, parade Sept. 10–11, Ayden 910-528-0507 aydencollardfestival.com

MCAS Cherry Point Air Show Displays, aerobatic demos Sept. 25–26, Havelock cherrypointairshow.com

Cassette Rewind Sept. 18, Mocksville 336-753-8326 bit.ly/davie-concerts

Know Before You Go Check information from the contacts listed for the most up-to-date information. We strive for accuracy, but postponements and cancellations are possible.

Mayberry Days Contests, games Sept. 21–26, Mount Airy 336-786-7998 mayberrydays.org

carolinacountry.com/calendar See and submit more events online.

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Carolina Adventures Kristi Brodd, Advanced Energy

EV Adventure: Plugging In to the Piedmont

By Alexis Giannattasio and Jonathan Susser

In the 1800s, the North Carolina Railroad efficiently carried passengers and freight throughout the Piedmont region, helping it become a hub of industry and technology.

Today, another form of efficient transportation is taking hold: electric vehicles (EVs).

T

carolinacountry.com/extras Get coordinates for mentioned charging stations in the online version of this article.

he region is quickly becoming a hot spot of EV design and development. EV startup Arrival chose Charlotte for one of its “microfactories” and as its North American headquarters. Volvo Group, which is creating electric solutions for several transportation sectors, has its North America Trucks headquarters in Greensboro. And Thomas Built Buses, maker of the Jouley electric school bus, calls nearby High Point its manufacturing home.

But beyond the business side, more than 75 percent of North Carolina’s 30,000+ EVs are in the Piedmont.

To help get all of these drivers where they need to be — whether that’s from suburban areas to the state’s biggest cities for a commute, or to explore more natural attractions — North Carolina’s electric cooperatives are helping to build connections with charging infrastructure.

for families exploring the Piedmont, and it has you covered if you drive electric. Thanks to Randolph EMC, the North American and Solar Pointe parking lots each have two Level 2 ChargePoint stations, good for eight total plugs.

Fast charge connections DC fast charging enables drivers to recharge quickly between stops, making it essential for long-distance driving and large fleets — and it’s why North Carolina’s EV drivers rely on it often. Whether you’re traveling for work, heading home from college or escaping to the coast or mountains, you’ll want to take note of the places you can charge up in minutes.

Pee Dee Electric and Surry-Yadkin EMC installed charging stations conveniently located off major highways running to and from the beach and out of state. With two plugs each, these stops will have you on your way in no time. Central EMC offers DC fast charging closer to the Triangle off of U.S. 1, while EnergyUnited added a spot in Mocksville, near the intersection of I-40 and U.S. 64, for EV owners venturing further west.

Opportunities to learn This time of year also provides great opportunities to learn more about life with an EV. Look for events from your local electric cooperatives and other groups coming up as part of National Drive Electric Week (driveelectricweek.org) — for one, the NC Zoo is hosting an event with Randolph EMC. National Drive Electric Week is an annual celebration that takes place in September and October, and it gives you a chance to speak with fellow North Carolinians about driving electric. You may even be able to get behind the wheel of an EV yourself!

I spy a zebra, and a plug The barking treefrog, the southern white rhinoceros, the red wolf. What do these animals have in common? They can all be seen while charging your EV. Asheboro’s North Carolina Zoo (nczoo.org) remains a popular destination

Hiking, climbing, camping, charging If you’re an outdoor enthusiast, Pilot Mountain State Park should land at the top of your hiking list (ncparks.gov/pilot-mountain-state-park). Served

by Surry-Yadkin EMC, Pilot Mountain offers two dual-plug ChargePoint Level 2 stations near the visitor’s center. The fall is a great time to take in the park’s natural beauty, so spend an afternoon and let your EV soak up electrons. Raven Rock State Park (ncparks.gov/raven-rock-state-park) in Lillington, has a Level 2 station as well.

Alexis Giannattasio and Jonathan Susser work for Advanced Energy, the Raleigh-based nonprofit energy consulting firm.

More EV adventures As North Carolina’s electric cooperatives work to electrify our state, they are bridging the gap for EV drivers to travel across regions effortlessly. Next time, we’ll highlight stops in Western NC. Visit ncdriveelectric.com to learn more about EVs.

36 | September 2021

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FREE MATERIALS: SOON CHURCH/GOVERNMENT UNITING. Suppressing “Religious Liberty”, enforcing a “National Sunday Law”. Be informed! Need mailing address only. TBSM, Box 374, Ellijay, GA 30540. thebiblesaystruth@yahoo.com 1-888-211-1715.

Miscellaneous ARROWHEADS, buying all types of authentic Indian artifacts . Any size collection. 757-373-3502

To place a classified ad: carolinacountry.com/classifieds

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1-800-733-0324. ISON’S NURSERY, Brooks, Georgia 30205 www.isons.com Advertising published in Carolina Country is accepted on the premise that the merchandise and services offered are accurately described and willingly sold to customers at the advertised price. All ads must adhere to Carolina Country’s advertising policy, which can be found in our media kit at carolinacountry.com/advertise/MediaKit. The magazine, North Carolina Association of Electric Cooperatives, Inc., and the member cooperatives do not necessarily endorse the products or services advertised. Advertising that does not conform to these standards or that is deceptive or misleading is never knowingly accepted. Should you encounter advertising that does not comply with these standards, please inform Carolina Country at 3400 Sumner Blvd., Raleigh, NC 27616. 919-875-3091.

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Carolina Kitchen

C

N a q t

Warm Pimento Cheese Dip

L

With Pretzels

Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.

Ms. Velma’s ‘It’s Just Soup’

Long ago, I lived in the basement apartment of the dearest older couple. Mr. Thomas loved his garden, and Ms. Velma was always cooking up something good — like this simple, yet amazing soup! I told her how mouthwatering it was and she said, “Oh, it’s just soup.” Measurements need not be exact. Freezes well to pull out on busy nights!

1 whole chicken plus several additional leg quarters, drumsticks or thighs 2 cans (28-ounce) crushed tomatoes 2 large onions (we used yellow and sweet) 2 cups white corn 2 cups tiny butterbeans 1 medium head of cabbage, shredded Salt and pepper to taste Optional additions 2 cans (15-ounce) creamed corn 3–4 large celery stalks, diced 2 tablespoons sugar (to cut acidity of tomatoes) In a large pot, bring chicken to boil in 3–4 quarts of salted water. Once boiling, cover and reduce to a low boil, cooking until tender. Be sure to cover, as you do not want the broth to cook out.

Remove chicken with a slotted spoon and cool. Once cool to the touch, remove skin, debone and shred.

Add chicken and remaining ingredients except sugar to broth. Let simmer at low boil an hour or longer until nice and rich, and flavors marry. Taste for acidity and add in small amounts of sugar until flavors seem balanced. If too thick, add a bit of broth or water for preferred consistency.

Yield: 2 gallons

Reader Survey

Your Carolina Kitchen

What do you look for in a good recipe? What’s cooking in your kitchen? We want to know!

Our online survey is available now through September 30. Your feedback will help us plan future recipes, and survey answers will remain confidential.

Complete the online survey to be included in a random drawing for a $100 gift card!

$100

carolinacountry.com/survey

Whether served alongside Ms. Velma’s Soup, or as a quick, throw-together appetizer, this melty cheese dip will please just about everybody.

Cut amounts in half and make in a smaller skillet for a few or a larger one for a crowd. We kept this simple to be kid-friendly, but you can heat things up a bit with crushed red pepper and a few shakes of hot sauce.

1 pound box Velveeta cheese, cubed 1 block (8-ounce) Swiss cheese, cubed 1 block (8-ounce) Monterey Jack Cheese, cubed 3 teaspoons onion powder 2 teaspoons garlic powder Fresh black pepper Dried or fresh herbs of choice, optional (we used fresh thyme) 2 jars (4-ounce) diced pimento, drained 1 small red bell pepper, cut into slivers ¾ cup crispy fried onions 2 boxes (6-count each) frozen heat-and-serve pretzels Preheat oven to 375 degrees.

Spray 10- to 12-inch skillet and scatter with the cubes of cheese.

Dust with the onion and garlic powders. Bake for about 25 minutes until just melted.

Add black pepper, herbs if using and half the diced pimento.

Swirl gently with a knife to blend a bit. Scatter with the remaining pimento, slivers of red pepper and crispy onions.

Serve with pretzels for dipping while warm.

Yield: About 8 servings

40 | September 2021

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t

i r o d

w o

Y

Carolina Kitchen

Chunky Monkey MoonPie® Ice Cream Cake

No matter what generation you are, Southern MoonPies have been around (since 1917)! Tasty by themselves, they are fun to use in quick-to-make ice cream cakes. Put a smile on everybody’s face with this whimsical frozen treat.

Parchment paper ½ gallon chocolate chip ice cream 1½ cups milk ½ small box (3.9-ounce) instant chocolate pudding 1 dozen mini banana Moon Pies® divided

From Your Kitchen

4–5 small ripe bananas 3–4 cups whipped cream 2 tablespoons cocoa ½ cup chocolate chips ¾ cup crumbled, salted nuts (your preference; we used macadamia nuts.)

Cherries with stems

Line deep, 3-quart bowl with parchment paper.

Soften ice cream for about 10 minutes.

Add milk to pudding mix and set aside.

Cover bottom of bowl with half of the MoonPies. Roughly chop the other half.

Spread half the softened ice cream over the pies. Cut bananas into ¹/₃-inch slices over the ice cream. Cover bananas with remaining ice cream. Scatter with pie pieces. Spoon the pudding over and around pieces and around edge of the bowl. Slide knife down edge of bowl so puddIng will drip down.

Freeze several hours or overnight. Remove from bowl and top with whipped cream. Dust with cocoa, then scatter with the chocolate chips and nuts. Top with cherries.

Yield: Serves about 8

Delicious and Easy Cherry-Peach Oatmeal Slow cook this oatmeal overnight to fluffy perfection. Not a cherry or peach fan? Switch it up with nuts, different fruits, coconut — endless possibilities.

4 cups water 2 cups fresh-pitted cherries 2 cups old-fashioned oats 2 cups sliced peaches ¼ cup sugar Brown sugar, optional

Combine water, oats and sugar in a slow cooker.

Cover; cook on low 8 hours.

Just before serving, transfer the oatmeal to bowls and top with cherries and peaches and a sprinkle of brown sugar.

Yield: 4–6 servings

Recipe courtesy of Nicole Thompson of Sanford, a member of Central EMC.

Send Us Your Recipes Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, 3400 Sumner Blvd., Raleigh, NC, 27616. Or submit your recipe online at: carolinacountry.com/myrecipe.

Dilly Bread Each month, we’re taking a look back at some old favorites from our recipe archive. For September, check out “Dilly Bread” from 1970. See this recipe and more at carolinacountry.com/kitchencorner.

carolinacountry.com/recipes We take food seriously. Search more than 1,000 recipes by name or ingredient, with a new recipe featured every week!

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where

in Carolina Country is this ?

Send your answer by September 6, with your name, address and the name of your electric cooperative.

Online:

carolinacountry.com/where

By mail: Where in Carolina Country?

3400 Sumner Blvd.

Raleigh, NC 27616 Multiple entries from the same person will be disqualified.

The winner, chosen at random and announced in our October issue, will receive $25.

August winner

The August “Where Is This” photo by Brunswick Electric member Ed Kroposki features the scenic view of the Intercoastal Waterway from the Fish Peddler Seafood Market dock located along Old Ferry Road in Brunswick County. In the background is the causeway bridge connecting to Holden Beach. Reader Jane Skubic mentioned that to the right of the dock is LouLou’s, a restaurant once known as Betty’s Waterfront Restaurant. Jane was excited to see her area represented in “this fun contest!” Readers remember purchasing fresh shrimp along the dock, while others reminisced about fishing and crabbing in the area.

The winning entry chosen at random from all correct submissions came from Ken Gordon of Boone, a Blue Ridge Energy member.

Have a roadside gem you’d like to share? Submit a photo, plus a brief description and general location information, at carolinacountry.com/where.

Carolina

MUSIC

When your honey is honkytonking around, you best keep an eye out. That’s the message in this lively rendition, one of 12 tracks from the four sisters’ 2020 album, “Long Way Home.” Growing up in Boone together, these gals finetuned their smooth harmonies and tight instrumental arrangements. Talented vocalist and multi-instrumentalist Colin Ray, born in Lincolnton, recently officially joined the quartet (and also wed Kathleen, the oldest sister). Their repertoire includes bluegrass, country and gospel, and they perform with a welcome attention to nuance. At their

CC09-wk.indd 42

September’S FEATURED TRACK

“Sleep with One Eye Open”

By The Burnett Sisters Band & Colin Ray

shows, an old-time fiddle tune might be followed by a Patty Loveless song or a soaring a cappella gospel number.

All sisters received a foundational education in traditional music from their father, and then through the Junior Appalachian Musicians program. The Burnett household is served by Blue Ridge Energy.

carolinacountry.com/music Learn more about The Burnett Sisters Band & Colin Ray and listen to this featured track, as well as others from NC musicians.

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