Did you know the average daily cost of power is about $5?
Turn the page for more info on the value of electricity.
Electricity continues to be an essential asset greatly improving the quality of life for your family. The average member household uses about 1,000 kWh a month, and for just $5 a day, that energy goes a long way. It’s a minimal cost for the energy that keeps your day moving—your coffee maker, washer and dryer, air conditioner or heat, oven and those backyard lights that set the mood for grilling and good company. That's a great value!
We often don’t question what we pay for takeout or streaming services—but hesitate over the electric bill. Yet, electricity remains one of the most reliable, essential, and affordable parts of daily life.
At Blue Ridge Energy, we work hard to keep it that way. As a member-owned cooperative, we’re committed to keeping costs reasonable and service dependable—because electricity isn’t just a product, it’s a necessity.
As our lives become more connected and electricity powers nearly everything—from homes and schools to hospitals and local businesses—we count on it to be both reliable and affordable. When storms roll in, we’re on alert. And if the power goes out, our crews are out restoring it—fast. With local offices nearby and a team that puts you first, Blue Ridge Energy is always working to keep electricity a great value for our members.
(ISSN 0008-6746) (USPS 832800) Volume 57, No. 8
Published monthly by
3400 Sumner Blvd., Raleigh, NC 27616-2950
Scott Gates, CCC Editor
Warren Kessler Creative Director
Renee C. Gannon, CCC Senior Associate Editor
Rue Reynold Editorial Assistant
Jessica Armstrong Graphic Designer
Tara Verna Creative Services Associate
Donna Natosi Digital Strategist
Keith Alexander Advertising Keith@carolinacountry.com
Joseph P. Brannan Executive Vice President & CEO
Kristie Aldridge, CCC Senior Vice President & COO
North Carolina’s electric cooperatives provide reliable, safe and affordable electric service to 1 million homes and businesses. The 26 electric cooperatives are each member-owned, notfor-profit and overseen by a board of directors elected by the membership.
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 $6 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.
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.
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.
8
17
18
Barbecue Pride and Traditions
‘Low and slow’ transcends sauce preferences.
NC Youth Tour Scrapbook ’25
Snapshots from the annual Youth Tour in Washington, D.C.
The Lure of a Barbecue Joint
No need to be fancy, folks. 8
Sam Jones in the pit at Sam Jones BBQ in Winterville. Sam partnered with friend and former Skylight Inn employee Michael Letchworth to open their own business in 2015, later expanding to a second location in Raleigh. Learn more about NC barbecue traditions on page 8. Photo courtesy of VisitNC.com.
Prize Pack
To help you show some home state pride, we’ve partnered with House of Swank to give away a T-shirt and sticker prize pack. Learn more on page 10.
Revival Photography
From Our Readers
JCreekCloggers
Zeb finding out he made the front cover of Carolina Country Magazine and some of @JCreekCloggers [including two younger dancers, brother and sister] finding their pictures in the magazine!
THIS MONTH: North Carolina Barbecue
We’re not looking to incite any Eastern vs. Lexington arguments here. In this issue we’re simply celebrating what we can all likely agree on: NC barbecue rises above the rest. Growing up in Alabama, I had my fair share of top-notch, slow-cooked pork. And wherever I may travel, I’m always looking to sample the local fare. Austin, Kansas City, our mustard-sauce loving neighbors to the south — all have their merits. But you can’t beat the magic that happens in North Carolina barbecue pits. Read more on page 8.
—Scott Gates, editor
Dancing Fiddler
Why no mention of Hillary Klug in the July 2025 article “Fancy Foot Work”? She is the most talented clog-dancing fiddle player … EVER! And NO Mention of her or her talents!
Carroll Anthony, Iron Station, a member of Rutherford EMC
Editor’s note: Good eye, Carroll! Hillary is pictured on Pages 1 and 10, and you can learn more about her, the “Dancing Fiddler,” at hillaryklug.com
Carolina SNAPSHOTS
THEME Cats
A Diane Smith, Leland
A member of Brunswick Electric
B Donnell Wilson, Locust
A member of Union Power
C Shanna Stawicki, Swansboro
A member of Jones-Onslow EMC
D Cheryl Cavalieri, Wake Forest
A member of Wake Electric
Submit your photo!
Oct. theme: So creepy (Deadline Aug. 20)
Nov. theme: That was delicious (Deadline Sep. 20) Dec. theme: Family (Deadline Oct. 20)
Send us your best shots based on an upcoming theme — we’ll pay $25 for those published. Submit high resolution digital photos and find full terms and conditions at carolinacountry.com/snapshots (no emails, please). We retain reprint and online rights for all submissions.
On the Road Again
By Jude Stumpf
I’m told that when I was about three years old, I’d throw on a big hat, strum an air guitar, and belt out Willie Nelson’s “On the Road Again” for anyone who would listen. For my 10th birthday, I received my first real guitar. At first, I didn’t even know how to hold it properly. Since then, I have had a willingness to learn and plenty of lessons (and callouses). Now making music comes naturally to me, and I cannot imagine my life without it.
Hitting the road this June for the NC Youth Tour reminded me a lot of learning guitar. When I was chosen as one of my electric cooperative’s delegates, I knew I was holding something important. I didn’t yet realize, however, just how much I’d grow and gain from the experience. Like music, the Youth Tour rewarded my time invested with new knowledge and skills. This experience gave me a chance to learn more about myself and connect with teens from across the state and nation.
I didn’t yet realize, however, just how much I’d grow and gain from the experience.
The itinerary for the tour’s time in Washington, D.C., was incredible. There was a variety of memorable learning opportunities. From visiting Smithsonian museums to national monuments to the U.S. Capitol, we learned firsthand about the county’s history, character and the exceptional Americans who shaped it. A special highlight for me was seeing the national tour of the musical “Les Misérables” at the Kennedy Center. I loved the beautiful, moving music ringing in that famous space.
The tour taught me about the cooperative model’s design, function and impact. I learned how electric co-ops across the United States deliver reliable and affordable electricity and
invest in their members through a range of community programs. I left with a feeling of genuine gratitude to be raised in a cooperative-served household and small town. I also take with me an understanding of how electric cooperatives are tied nationally in shared commitment to core principles for people’s betterment.
The Youth Tour experience taught me things about myself. From the speech contest, I saw I can be myself and share my experiences with confidence and clarity. From the D.C. agenda, I can detail more about the country’s and cooperatives’ accomplishments and aims. Before convening for the tour, I did not know anyone, but I now have 43 cherished peers across North Carolina. I know I can enter rooms with strangers and leave with friends.
I was fortunate and am so honored to have been selected by my peers to represent North Carolina on the Youth Leadership Council. For me, the tour continues with a year of focused training, a community service project, and state and national conference opportunities. I truly can’t wait to live out those Willie Nelson lyrics I’d sing as a kid.
Jude
2025
Your participant
Stumpf, a
Youth
sponsored by Central Electric, is a rising junior at the NC School of Science and Mathematics.
Augus T Quick Hits
Down East Melons
Bogue Sound watermelons are in season — if you’re heading to the Crystal Coast, find a spot to grab some at boguesoundwatermelons.com
Stamp Out Skeeters
Scrub or empty outdoor planters, birdbaths, vases and flowerpot saucers weekly; mosquitoes lay their eggs in standing water.
Source: National Safety Council
Hot Dogs
In the dog days of summer, pets feel the heat, too. Make sure dogs and cats have plenty of shade and fresh water when outside.
Boat Safely
Enjoy a cool break on the water in the summer heat, but put safety first! Always wear a floatation device and visit carolinacountry.com/boating for more must-do’s.
NC Co-ops Welcome Local Transformer Plant Expansion
A Goldsboro power transformer production facility has announced a 2.5-year expansion project that will nearly double the plant’s annual output and create 330 new jobs. Prolec GE Waukesha’s Goldsboro facility’s production capabilities now include medium power transformers (up to 60 megavolt-amperes and 230 kilovolts), with a maximum capacity of 220 units per year. The $140 million expansion will increase capacity to 420 units per year.
efforts, infrastructure improvements, and recruitment tools that are attracting growing companies to every corner of the state.”
The expansion was announced this spring at an event attended by Gov. Josh Stein, NC Commerce Secretary Lee Lilley, and other legislators and stakeholders, including representatives from the Tarheel Electric Membership Association (TEMA), the materials supply co-op serving North Carolina’s electric cooperatives.
“It’s not a coincidence that another energy company is deepening its roots in North Carolina,” Lilley said. “Prolec GE’s expansion is a vote of confidence in our workforce training
TEMA has an ongoing relationship with the facility, which has a history dating back to the 1960s when it manufactured small power transformers.
“TEMA’S 26 members in NC and eight members in the Virginia/ Maryland markets welcome working with Prolec GE Waukesha on future projects,” said TEMA Director of Marketing & Technical Services Bo Lewis. “Our member cooperatives continue to meet an increasing demand for projects that include power transformers as a key component. The planned increase in locally built units should provide an excellent opportunity for all parties.”
TEMA’s Bo Lewis at the plant announcement event.
Two Co-ops Help NC Educator Bring Innovation to Classroom
Over the past year, one North Carolina educator has had the opportunity to work alongside not just one, but two of his local electric cooperatives to bring innovative ideas to life in his school.
Garrick Purdie, a second-year science teacher at Duplin Early College High School, was selected by Four County EMC as its 2024–25 Kenan Fellow through the Kenan Fellows Program for Teacher Leadership at NC State University. Purdie participated in a three-week immersive STEM internship with the co-op, where he gained firsthand knowledge of regional career pathways for his students and turned his experiences with the co-op into exciting lessons and resources to bring back to his classroom.
Even after the conclusion of his fellowship, Purdie’s relationship with Four County EMC has continued, with the co-op supporting many of his classroom lessons throughout the school year.
But support from the co-ops didn’t stop there — Purdie was also selected as a Bright Ideas education grant recipient by Tri-County EMC this past fall for a project centered on hydroponics. The hands-on curriculum
How Do Transformers Work?
funded by the co-op’s grant helped his students explore plant biology, water chemistry, technical writing and sustainable farming — all while collaborating to grow crops using hydroponic systems in the classroom.
“This year really changed what I was doing and how I could help my students,” said Purdie. “After a single calendar year, I went from limited resources to having so much more to offer my students. Whether that’s experiments we can do in the classroom or helping them explore career paths they wouldn’t have known about before, the cooperatives supported all of these efforts.”
Purdie said what inspired him to apply for both programs was a desire to provide more for his students and help them explore paths that go beyond textbooks.
It wasn’t until he was nearly 50 years old that Purdie entered the teaching profession, choosing to make an impact on the future of his community. He tells his students he wanted to be the change he hoped to see in education.
Now, as both a Kenan Fellow and Bright Ideas grant recipient, he said his journey shows students that
Don’t let Murphy fool you: transformers serve a vital purpose in safely and efficiently moving electricity from where it’s generated to where it’s used, but “magic” has nothing to do with it. We break it down for you in a quick video on carolinacountry.com/extras
Purdie (right) on a plant tour with Josh Liles, plant production manager for North Carolina’s Electric Cooperatives.
anything is possible if they put their minds to it.
“I want these kids to see the opportunities that are here in our rural communities and beyond,” said Purdie. “These young minds are the future, and I want them to see there are many different ways to reach their dreams as the world around us continues to change.”
Purdie said having tangible experiences like the hydroponics towers funded by Tri-County EMC — along with the lessons he brought back from his Kenan Fellowship with Four County EMC — has inspired him to create learning opportunities his students will never forget.
“The students are bought in, and they want to see our programs continue to grow,” said Purdie. “As a teacher, seeing them connect these concepts and get excited about learning is what makes this special. The cooperatives are helping me build foundational lessons that will serve these students for years to come.”
— Josh Connor, North Carolina’s Electric Cooperatives
Bring Your Bright Ideas to Life!
Teachers can now apply for a 2025 Bright Ideas education grant. Visit NCElectricCooperatives.com/bright-ideas and submit your application before the Early Bird Deadline of Aug. 15 to be entered to win one of five $100 Visa gift cards.
Barbecue
Pride& Traditions
‘Low
And Slow’ Transcends Sauce Preferences
By Vanessa Infanzon
“People’s preferences in barbecue are directly related to where they’re from and what they grew up on. It stems from pride and their traditions.”
North Carolinians from Harnett County, Rhett McLaughlin and Charles Lincoln Neal, known as Rhett & Link on YouTube, review barbecue in the Southern United States in their bluegrass tune, “The Barbecue Song.”
When it comes to North Carolina, the duo make it clear their preference for Eastern-style barbecue in these lyrics:
“When my life is through, bury me in barbecue,” Rhett and Link sing, “but make sure it's vinegar based, ’cuz you know that slows decay, and it's a style from our home state of North Carolina.”
Digital Extra
Rhett & Link’s “Barbecue Song” is not only catchy, but a good BBQ primer! Give it a listen at carolinacountry.com/extras
Eastern-style, a whole hog cooked over wood or charcoal and served chopped with a thin spicy vinegar sauce, is usually found east of Interstate 95, says Dana Hanson, state extension meat specialist and associate professor in the bioprocessing and nutrition sciences department at North Carolina State University. Western-style (aka Lexington-style), Dana explains, typically favors smoked pork shoulder served with a thicker, sweeter tomato-based sauce.
“Is it a healthy debate?” Dana questions. “I say, ‘Absolutely!’ because it pays homage to barbecue. I think whether you’re from Eastern North Carolina or you’re from Lexington, we can all say, it’s good. It’s the common thread that brings people together.”
Where there’s smoke…
Eastern-style barbecue has roots in the Caribbean, and the style of slow cooking was likely introduced in the Southeast by enslaved people in the early 1800s. Lexington-style barbecue adds another layer to this history. In the early 1900s, district court judges traveled across the state to hold sessions in Lexington, the Davidson County seat. Pitmasters cooked over open pits, next to the courthouse, and served barbecue with dip, a thin vinegar sauce with salt and pepper, during recess which was usually determined by the smell of barbecue wafting into the courtroom.
“We specialize in pork shoulders,” says Nathan Monk with Lexington Barbecue restaurant (lexbbq.com). “They’re cooked over hickory and oak coals and brick pits and take anywhere between nine and 10 hours to cook. We still cook with a shovel. Every 20 minutes, we’re grabbing scoops of coal and putting them underneath there. What also sets us apart is our barbecue dip which is a thin vinegar sauce with ketchup, salt and pepper. Our slaw is different too. It’s a ketchup-based slaw, rather than the mayonnaise-based slaw you have Down East.”
Nathan’s grandfather, Wayne Monk, opened Lexington Barbecue in 1962, referred to as “Honeymonk” by locals. The restaurant was inducted into the North Carolina Bar-B-Q Hall of Fame in 2024, the organization’s inaugural year. When it comes to barbecue, Nathan is partial to barbecue cooked over wood.
“If I see smoke coming out of the building, and it’s cooked with wood, I’m going to usually stop, just to try it,” Nathan says, “I like to try everybody’s. I like barbecue.”
Even transplant pitmasters to the state find a preference of style. Shorties Drive-Thru BBQ (facebook.com/ShortiesBBQ) was opened in Leicester nine years ago by William “Shortie”
Continued on page 10
A Table Set for Heroes
Retired Army and Navy Veteran
Marc Povondra was standing in line at Prime Barbecue in Knightdale (prime-bbq.com, which serves “their own” style of barbecue) when an employee from the restaurant asked if he was a veteran. When Marc responded in the affirmative, the employee led him to a chef’s table with a red, white and blue table runner and a small plaque that read: “This table is more than claps and handshakes. We reserve this table for those that afforded us the opportunities and freedoms we get to experience each day.”
After Marc settled in, the 79-year-old was asked what he wanted to eat and drink. When it was time to pay, Marc was shocked at the response: It was free.
On that day, Marc was at Prime Barbecue with his counselor for a therapy session; he’s been working on issues related to post-traumatic stress disorder (PTSD) and going to lunch had become their weekly routine. Now, the chef’s table is reserved for Marc and his therapist every Thursday.
“It’s helped me with my PTSD,” says Marc, a Clayton resident. “I go up there and I talk to other people. They know I have [PTSD] so they talk to me as a friend. They’re like a support team for me. I am not out there alone, and I have people out there that I can rely on and count on if I need them.”
Since 2020, when Prime Barbecue opened, a picnic-style table has been set up in the kitchen and reserved for veterans and their families. Although the restaurant’s owner and pitmaster Chef Christopher Prieto always had an affinity for the military, the idea for the chef’s table came to him after his involvement with the Wounded Warrior Project and an introduction to a New York City chef’s table influenced his decision to serve veterans in this way.
“I thought, ‘Man, wouldn’t it be great to have a table like this that just showcases and values the unappreciated and undervalued,” Christopher says. “It’s my duty to honor them.”
Justin Raupp, Prime Barbecue’s general manager and an Army veteran, pulls veterans off the line and brings them to the chef’s table. Sometimes a family member reserves the table, or a veteran sets up the experience for another veteran. The table is sponsored by customers who donate money so meals may be free at the chef’s table.
“Traditionally, chef’s tables are for celebrities, professional athletes or those that can afford to sit at the back of a private chef’s kitchen,” Justin explains. “Our chef’s table is anything but that … It’s a way for us to extend our gratitude toward veterans and their sacrifices.”
— Vanessa Infanzon
VisitnC.com
Prime Barbecue
Revival Photography
Visit
Greenville, NC
Pitmaster Christopher Prieto
Barnes, originally from Oklahoma. The pork is smoked in a Coolshack Wood Pellet Smoker, using 100% hickory pellets from Minnesota. His homemade tomato-based sauce, made with brown sugar, cumin, garlic, ginger, molasses, onion and other (secret) spices, is considered Western-style.
“It’s a little bit of sweet and a little bit of heat,” Shortie says. “I love a nice, sweet sauce that has just a little bite on the back end of it. I think it complements the hickory so well. We [pitmasters] are very secretive about our sauces because everyone wants to be on top.”
Defending your own
In 1947, Sam Jones’ grandfather, Pete Jones, opened the Skylight Inn BBQ in Ayden (skylightinnbbq.com), and has remained well-known in the barbecue world. Sam opened Sam Jones BBQ in Greenville and Raleigh in the past decade using the same old-fashioned techniques he learned from his grandfather.
“People’s preferences in barbecue are directly related to where they’re from and what they grew up on,” says Michael Letchworth, co-owner of Sam Jones BBQ (samjonesbbq.com). “It stems from pride and their traditions. For me, I prefer Eastern North Carolina barbecue but that’s because I’ve never had Western North Carolina barbecue. Barbecue’s become a fun battle of defending your own.”
Since 1986, Gerri and Steve Grady (pronounced with a short a), longtime members of Tri-County Electric, have been operating Grady’s BBQ in Dudley (facebook.com/gradysbbqnc) and were inducted into the North Carolina Bar-B-Q Hall of Fame (ncbbqhof.com) and the Barbecue Hall of Fame in Kansas City, Missouri (bit.ly/kcbbqof), in 2024. People appreciate their Eastern-style chopped barbecue, mayonnaise-based slaw and green beans.
“We have them coming from all over,” Gerri says. “I’ve had visitors from all the states. I have a book that I get them to sign when they come in. ‘Sign your name and we’re so glad to have you.’”
Gerri’s grateful for the people who have supported the business she and her husband have been able to operate for almost 40 years. When Steve taught cooking classes on the North Carolina Historic Barbecue Trail (bit.ly/ncbbq-trail), they traveled across the state and met North Carolinians who grew up eating other styles of barbecue. Gerri never judges people for their preference, especially if it’s what they grew up eating.
“We’re just so thankful that people have responded to us the way they have,” Gerri says. “It’s been amazing.”
Vanessa Infanzon moved to Charlotte for college and never left. When she’s not writing about business or travel, she’s paddle boarding on the Catawba River.
Help Pick the Finest
Lexington Barbecue happens to be a finalist in the 2025 Carolina’s Finest Awards, joining JD’s Smokehouse (Rutherford College) and Boss Hog BBQ (Sherrills Ford) in the race for No. 1. See page 21 for details.
Whether Eastern- or Western-style is your thing, we can all agree NC barbecue is the best around. We've partnered with Raleigh-based House of Swank on a giveaway to help show your home state pride. Enter and see sweepstakes details online
Membership MATTERS
Help Keep Costs Low for Everyone: Beat the Peak!
Keeping your costs manageable is always our goal. At Blue Ridge Energy, we’ve found a smart way for you to help! It’s called Beat The Peak, and it’s all about working together to keep electricity affordable for our community.
Think of “peaks” as those short times when electricity is most expensive to buy. These are usually on the hottest summer weekdays (typically 2-7 P.M.) or the coldest winter mornings (6-9 AM) when everyone is consuming the most electricity.
When you sign up for Beat The Peak, we’ll send you a quick text or email alert when one of these periods is expected. Then, you simply choose to make small, simple shifts. Actions like adjusting your thermostat, turning off unnecessary lights, or delaying laundry until after the peak are easy steps you can take.
When our members voluntarily reduce their electricity usage during these peak times, it makes a big difference in controlling our power purchase costs, helping to keep rates — and your bills — low for everyone.
It’s free, it’s voluntary, and it truly makes a difference. Learn more or sign up at BlueRidgeEnergy.com/BTP. Or simply text “btp” to 70216 to join!
BEAT PEAK
Perspective
How Do Members Benefit From Our Subsidiaries?
Keeping your bill as low as possible has always been the goal behind why we formed two subsidiary companies: first with Blue Ridge Energy Propane and Fuels and later with RidgeLink, which leases high-capacity fiber to broadband and wireless service providers.
All the profits from these two companies come back to the cooperative’s bottom line, which keeps your rates as low as possible. Their success has helped us weather some of the mounting pressure from a rising cost storm of wholesale power, materials and contract labor increases that is putting significant pressure on utilities everywhere, resulting in rising consumer costs.
The growth and success of these two subsidiaries are coming at a perfect time when cos t s are increasing for electric ratepayers. The two subsidiaries contributed a record $6 million in benefit to Blue Ridge Electric members in 2024 plus made a $2 million in excess cash contribution to help reduce the amount necessary for the rate adjustment implemented last year! That’s producing real value for members.
Supporting our local communities is another way the subsidiaries benefit members. Last year, Propane and Fuels and RidgeLink donated $65,000 to your cooperative’s Members Foundation. These funds support crisis heating assistance and community grants aimed at improving health care, education, and services for both elders and youth. In the aftermath of Helene, they also contributed to the Mountain Strong Fund.
Propane and Fuels also benefits communities by donating to local breast cancer-related organizations. Since 2013, over $151,000 has been donated through our Pink Truck “Fueling the Fight” program.
Also of significance is the part RidgeLink plays in bringing broadband to unserved or underserved areas, constructing the backbone infrastructure for these critical quality-of-life services.
As members, it’s important for you to know about your subsidiary companies and how we’re working to make life better. We hope you join in our excitement to pursue continued growth to increase subsidiary benefits to you and all members to help keep rates as low as possible and improve the quality of life in our communities.
From Blue Ridge CEO
Katie Woodle
Teachers: Apply Now for Bright Ideas Grants!
In our 31st year of awarding Bright Ideas grants, $25,000 will be awarded this year to K-12 teachers who submit winning grant ideas for creative learning projects. Teachers must apply by Sept. 15.
Submit grant applications and learn more at ncbrightideas.com. Winners, who are announced in November, can be awarded up to $1,500 for an individual grant.
Bright Ideas grants benefit students with learning opportunities that are not able to be funded by regular school budgets.
Board of Directors Update
Nearly 5,800 members voted in this year’s director elections, thanks to convenient options of voting by mail or internet. Members could also vote at the cooperative’s corporate office in Lenoir during the annual meeting held June 26.
Directors elected to serve three-year terms were: Jeff Joines, Caldwell district; James Burl (J.B.) Lawrence, Watauga district; S. Douglas (Doug) Spell, Ashe district; and Bryan Edwards, Alleghany district.
Updates of annual meeting reports are online at BlueRidgeEnergy.com/company/AM
At their regular June meeting, your Board of Directors elected the following board officers: Jeff Joines, president; Johnny Wishon, vice president; Kelly Melton, secretary-treasurer; and J.B. Lawrence, assistant secretary-treasurer.
Splash Into Savings: How to Lower Summer Energy Bills
Costs for cooling your home can make up a large portion of your summer electric bills. We work to provide members with the lowest cost electricity! These tips can help keep your bills lower:
No-Cost Tips
• Close blinds, curtains, and shades on sun-facing windows during the day.
• Raise your thermostat 2-4 degrees higher than your usual comfort setting during peak usage hours of 2-7 p.m. on weekdays and higher when you’re away.
• Ceiling or box fans use far less energy and n enable you to stay cooler when you raise your thermostat settings.
• Avoid using hot water for laundry or dishwashing whenever possible.
• Air dry dishes and clothes.
• Use a microwave, crockpot or grill outdoors instead of your range or oven.
Low-Cost Tips
• Plant trees and shrubs that shade the exterior of your home in summer.
• Replace disposable air filters monthly (or according to your manufacturer’s
In a quaint village nestled among rolling hills lived a young woman who cherished gemstones. Her grandmother gave her a delicate cross pendant adorned with opals. The stones shimmered with mesmerizing colors—blues, greens, and fiery oranges. Her grandmother told her the legend of opals, said to bring hope, purity, and luck to those who wore them.
Stauer presents the Opal Spirit Cross Pendant, featuring over 2 carats of Kyocera lab-created opals set in .925 sterling silver with yellow gold. Each opal shimmers with fiery oranges, oceanic blues, and flashes of green that shift with every movement. Expertly arranged, the stones radiate an otherworldly glow, symbolizing hope and harmony.
This breathtaking combination of color and craftsmanship
is available as a limited availability of only 930 pieces, making it a rare and treasured addition to your jewelry collection. Plus, when you order today, you’ll receive the gold-finished sterling silver chain—a $69 value—absolutely free!
Necklace Specifications:
• 2 1/2 ctw. Kyocera lab opals and DiamondAura® accents
• 18" gold-clad .925 sterling silver chain Opal Spirit Cross Pendant plus FREE Chain
The Biscuit Eaters
Liam Purcell
Caroline Owens & New Company
Tim White & Troublesome Hollow
Cool Savings
Refrigerator efficiency tips
By Miranda Boutelle
When exploring ways to be more efficient with refrigerators and freezers, we often find ourselves stuck between convenience and conserving energy. While you can upgrade to newer equipment, care and equipment habits can be just as important to saving energy.
Here is some guidance on equipment energy use, including tips to keep your current equipment running efficiently and ways to limit overuse of refrigeration in our homes.
The U.S. Department of Energy (DOE) helps us understand what to look for in our existing equipment and new appliances. In general, the larger the refrigerator, the more energy it uses. The most efficient models are typically 16 to 20 cubic feet. Models with the freezer on top tend to use less energy than bottom freezers or side-by-side units. A refrigerator 15 years or older uses about 35% more energy than an Energy Star-certified model.
Here are some tips to keep your refrigerator running efficiently.
Keep it organized
One of the biggest issues with refrigerator energy use is opening the door or keeping it open. An organized fridge makes food items easier to find, minimizing open-door time and keeping cold air inside. Place items in the same spots so they are easier and faster to find. I tell my kids to take a quick look inside at the options and close the door while they are deciding what to eat.
Keep it clean
Regularly cleaning the gasket — the flexible strip around the perimeter of the fridge door — ensures a tight seal between the door and the unit to keep cold air inside. If the gasket is not sealing tightly, it should be replaced. Removing and cleaning the vent at the bottom of the unit can help airflow. For the coils at the back, use an extended cleaning brush instead of moving the fridge and risking injury.
Keep food safety in mind
DOE recommends setting your refrigerator temperature between 35 and 38 degrees and the freezer at 0 degrees. If you have a second refrigerator or freezer, here are some things to consider that can help you save energy.
Do you need it plugged in year-round?
Perhaps you can keep it empty and unplugged for part of the year. Maybe you only really need it during the holiday season. Unplugging it for the months you aren’t using it will save energy, and you’ll still have it as a backup when you need it.
Empty before restocking
If you are a hunter or buy meat in bulk, set a goal to empty out your freezer before you restock. This allows you to avoid food waste and unplug the extra appliance when it is not needed.
Consider location
If possible, consider the location. Keeping the second fridge or freezer in a cool basement versus a hot garage requires less energy.
Instilling simple cleaning and food storage habits are easy ways to be more efficient with your in-home refrigeration.
This column was written by Miranda Boutelle of the Efficiency Services Group. Visit CarolinaCountry.com/your-energy for more ideas on energy efficiency.
Mark Gilliland
NC Youth Tour 2025 Scrapbook
In June, 44 students representing by North Carolina’s electric cooperatives traveled to Washington, D.C., on the Electric Cooperative Youth Tour. The group joined more than 1,800 students from across the country for a week of learning, leadership and unforgettable experiences in and around our nation’s capital.
Central Electric Member to Represent NC
Jude Stumpf, a 2025 Youth Tour participant sponsored by Central Electric, was selected by his fellow Youth Tourists to serve as North Carolina’s Youth Leadership Council (YLC) representative (see page 4).
Jude is a rising junior at the North Carolina School of Science and Math in Durham, and he performs frequently at the Temple Theatre in Sanford. As this year’s YLC winner, Jude will attend the 2026 Annual Meeting of North Carolina’s Electric Cooperatives in Raleigh, as well as the 2026 national electric co-op PowerXchange conference in Nashville.
ncelectriccooperatives.com/youth-tour for more information about the program.
The LURE OF A Barbecue J oint
By Joe HobbY
No need to be fancy, folks
I LOVE ME SOME BARBECUE. That’s because I’m Southern, and it’s the law. If you cut me, I will probably bleed vinegary red sauce. Any kind of meat is fine, but I have a strong lean toward pork — specifically, ribs. I firmly believe a properly barbecued pigsicle (with a side of red slaw) can change your life faster than a Baptist preacher’s sermon.
I’m also a big believer in North Carolina barbecue. I’ve been to places like Memphis, St. Louis, and Kansas City. Believe me, Carolina ’cue stands up to any of it.
As far as Eastern or Western Carolina ’cue goes — it doesn’t matter to me — I like them both. This column is not going to argue about which one of them is the best. There aren’t enough pages in this magazine for that debate. Besides, all of us know it’s an impossible task. It’s like choosing the best gumbo or pecan pie. Everyone will have their own personal preferences.
However, I do believe that the best places to eat ’cue are always the joints. For those of you that don’t know, a barbecue restaurant is not a barbecue joint. Let me elaborate. Once I ate in a barbecue establishment in Kansas City that had white tablecloths. It was decent ’cue, but white tablecloths? Oh, puh-leez. Just a few miles away was another place that had a policeman patrolling the parking lot and a beat-up screen door in front. That, my friends, is a joint.
Once you’re inside, a barbecue joint needs to have lots of stuff hanging on the walls, mostly from in-state college football or basketball teams. Traffic signs and fake metal snuff ads will not do. That reeks of Applebee’s. Photos of old coaches are especially desirable. I went in one place that had an ancient, yellowed picture of Frank McGuire. That’s perfect.
If there are a few trophies from barbecue competitions sitting around, that’s more than acceptable, but not mandatory.
It also helps if there’s any type of neon beer sign that’s prominently displayed. Bonus points are awarded if some of its letters aren’t working. Then you could have an ’udweiser or an ’iller Lite.
If the directions to get there include the phrase, “… and then you turn off the paved road,” that’s promising.
To be a true barbecue joint, I think you have to be a little scared to go inside. Start with a sketchy part of town. If the directions to get there include the phrase, “… and then you turn off the paved road,” that’s promising. Cinder block buildings are always a good sign. Maybe the original building has been added on to a couple of times. A barbecue joint can even be a part of a gas station or a convenience store. And you know you’re at the right place if it has a gravel parking lot with a couple of sheriff’s cars out front. (Unless their blue lights are flashing, then it might be best to eat somewhere else.)
And of course, a joint will always have The Smell. That magnificent scent of smoke and meat should fill the air the minute you open the door because the pit is in the dining area. If I could only make that fragrance into a men’s cologne, I’d be a millionaire.
And there’s a final trait of a barbecue joint, which is the most important: it must have great ’cue. Sides can be OK, because that’s what they are — sides. Barbecue is always the star of the show, so it had better be first-rate. And if you ask me, the ’cue you eat in a joint just seems to taste better than a restaurant (especially one with white tablecloths).
I’ll take a cop in the parking lot anytime.
Joe Hobby is a comedian and a syndicated columnist who wrote for Jay Leno for many years. Find more of his stories on his blog (mylifeasahobby.blogspot.com) and follow him on Facebook
@Joe Hobby Comedian-Writer
VisitNC.com
Preserve Those Herbs
Save summer abundance for future seasoning
Story and photos by L.A. Jackson
Many culinary herbs are easy-to-grow, delectable edibles, and about this time of year, rewarding harvests should be plentiful. But sometimes such abundance can be — to wear out the old saying — too much of a good thing, meaning there is only so much fresh “herbal helper” you can add to meals before family members start pining for the days of plain hamburgers and good ol’ mac ‘n’ cheese.
Well, if you don’t want to wear out the welcome of what you reaped after you sowed (nor incite a domestic revolt at dinner time) reduce the use by simply preserving garden-grown herbs to s-t-r-e-t-c-h out your supply into the fall and even winter when the garden sleeps.
And it is very easy to do — as easy as finely cutting up some of your favorite edible herbs, sprinkling them into ice cube trays and adding water. After they freeze, tuck the cubes into airtight sealable bags so they won’t be besmirched with that nasty freezer taste. Then, when you think a soup or stew could benefit from some extra
Yes, rose hips are edible.
zing, simply toss in a few cubes. Want even simpler? Skip the ice cubes, and just wash and freeze sprigs of herbs such as chives, dill, fennel, tarragon, parsley or basil in sealable bags. These flavorful stems can then be cut up and used as needed to add pizzazz to salads, side dishes or even main course meats.
Drying herbs has been a timehonored tradition for many gardeners because it is also, well, easy. Just harvest sprigs of your favorite herbs, wash them, and pat dry. Then, hang in small bunches upside down in a warm indoor spot away from direct sunlight. In a few weeks, they should be brittle enough to take down and store in sealable bags or airtight jars. Place in a cool, dark kitchen cabinet or food closet to help prevent flavor fade. Don’t want to turn your kitchen or den into an inverted forest? After
Bundles of freshly harvested mint, chives, and basil ready for drying — or freezing.
harvesting and washing, put the herbs (with or without stems) between two paper towels and nuke ‘em in the microwave at full power in 30 second bursts, turning the towel packs over after each session and checking the herbs until they are crunchy dry. Then, tuck them away in airtight containers to await their contributions to future culinary creations.
L.A. Jackson is the former editor of Carolina Gardener Magazine. Contact L.A. at lajackson1@gmail.com
L.A.’s website of the month: Looking for strange, unusual or exotic plants? Check out more than 1,000 possibilities at Steve’s Leaves (stevesleaves.com), the e-nursery dubbed “The Biggest Little Greenhouse in Texas.”
Garden
To-Do’s for August
Did you know rose hips are not only edible, but they are also nutritious, packed with vitamin C and antioxidants? Rose hips are the seed pods that develop after rose blooms fade. Flowers are typically trimmed to prevent plant energy from being diverted to such seed production, but if you are curious about how processed hips could add zesty snap to sauces, jellies, syrups or teas, let a few clusters that haven’t been treated with pesticides mature and then harvest them after the first light frosts of autumn for your kitchen experiments. Want to be up to your hips in, well, hips? Plant Rugosa rose cultivars — they are champs at delivering impressive harvests of plump fruits.
□ Unless you are tidying up diseased or broken branches on woody ornamentals, tuck your pruning tools away for the year. Any snipping or clipping done now, with the growing season soon to be on the wane, can stimulate new growth that might not have time to harden off if any killing cold spells come early.
□ To stimulate maximum production from summer veggies such as okra, green beans, squash, cucumbers, and indeterminate tomatoes, continue harvesting these garden goodies at least once or twice a week.
Vote Now for the Finest in the State!
We’re pleased to announce the top three finalists from each category, nominated by our readers. These are the best of the best, but we want to know your top picks! Winners of the 2025 Carolina’s Finest Awards will be featured in our November 2025 issue.
Barbecue Restaurant
■ JD’s Smokehouse, Rutherford College
■ Lexington Barbecue
■ Boss Hog BBQ, Sherrills Ford
Bakery
■ Scratchmade Snackery, Hatteras
■ Superior Bakery, Fayetteville
■ Turtle Creek Trading, Mt. Olive Diner
■ Troy’s 105 Diner, Boone
■ The Shake-N-Dog, Lenoir
■ Franklinville Diner, Franklinville Festival
■ The Barbecue Festival, Lexington
■ Lincoln County Apple Festival, Lincolnton
■ North Carolina Pickle Festival, Mt. Olive
Landmark
■ Cape Hatteras Lighthouse, Buxton
■ Biltmore Estate, Asheville
■ Wright Brothers Memorial, Kill Devil Hills
Vote by August 15 for
Library
■ Ashe County Public Library
■ Billy Graham Library, Charlotte
■ Asheboro Public Library
Theatre
■ Appalachian Theatre, Boone
■ Belk Theater, Charlotte
■ Durham Performing Arts Center
Made in NC
■ Blue Mist Barbecue Sauce
■ Texas Pete
■ House of Morgan Pewter
Downtown
■ Blowing Rock
■ Black Mountain
■ Boone
Toy Store
■ Lizzy’s Playthings, Burlington
■ Sassafras, Black Mountain & Waynesville
■ O.P. Taylor’s Toy Store, Brevard
Nothing compares with the distinct unique deliciousness of North Carolina grown muscadine grapes. In addition to being star of the show in this jelly, the dark purple hull variety offers a spectacular color! Choose a scuppernong variety for a golden jelly.
5 cups muscadine grape juice
1 box (1.75-ounce) pectin
6 cups granulated sugar
1–2 tablespoons crushed red pepper, to taste
3–4 large jalapeño peppers, finely diced*
Heat juice and pectin in a heavy bottomed pot. Whisk to dissolve the pectin. Stir in sugar. Bring to a boil for one minute. Remove from heat and ladle into hot sterilized jars. Add varying levels of peppers according to desire or leave out entirely. Process per box instructions. We did a 15-minute hot water bath. If peppers settle on top, simply stir into the jelly once opened.
Suggested uses include paired with soft cheese on crackers, or warmed for use as a glaze on meats.
*Most of the heat in jalapeño peppers is in the pith or “ribs,” so include it for maximum heat.
Yield: About 8 half-pint jars
DID YOU KNOW?
Scuppernong grapes are muscadines, but not all muscadines are scuppernongs. The scuppernong (the official state fruit of North Carolina) is a variety of muscadine, but many of us grew up with only the golden/ brownish hulled scuppernongs thinking they are one and the same.
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
Digital Extra
Visit carolinacountry.com/recipes to search more than 1,000 recipes by name or ingredient.
Bubbly Minted Muscadine & Peach Sangria Mocktail
As muscadine grape season hits North Carolina and steamy days drag on, stir up this refreshing virgin sangria to sip on your porch swing. All ages will enjoy this one … make fancy with fun straws.
3–4 firm ripe NC peaches, peeled and sliced
1 teaspoon mint extract
3 cans (11-ounce) peach nectar, chilled
3–4 pounds muscadine grapes
1 small bunch mint sprigs, divided
1 bottle (33-ounce) peach sparkling water
To make peach ice cubes, toss peaches with extract. Pour one can of nectar into an 11-by-7-inch container. Place it in the freezer and when half frozen, scatter with the minted peaches and pour another can of nectar over them. Freeze overnight. At serving time, cut into wedges and use as ice cubes.
To make muscadine grape juice, start by washing the grapes. Place in a fine sieve over a bowl and press firmly to release juice. Discard skins and seeds. You should end up with 2 cups of juice. Chill juice.
From Your Kitchen
Moist Coconut Pound Cake Coconut lovers rejoice — the triple treat of coconut flavoring, flaked coconut and cream of coconut boost the flavor profile of this cake to one invoking a blissful tropical vacation!
1½ cups butter, room temperature
1 package (8-ounce) cream cheese, room temperature
3 cups sugar
6 eggs, room temperature
3 cups flour
½ teaspoon baking powder
¹/₈ teaspoon salt
1 bag (7-ounce) sweetened, flaked coconut
½ cup cream of coconut (not coconut milk)
2 teaspoons vanilla
1 teaspoon coconut flavoring
Muddle ¼ cup loosely packed fresh mint leaves and put into a pitcher. Stir in remaining can of nectar and grape juice. Chill for several hours until nice and cold.
To serve, put peach ice cubes into glasses. Add equal parts of juice mixture and sparkling water. Garnish with fresh mint.
Optional: Make popsicles with the mixture. For more intense fruit flavor, make without adding the sparkling water. Include pieces of diced peach in them too!
Yield: About 4 servings
Recipe courtesy of Dee
a
of
Spray a 10-inch tube pan with baking spray. Preheat oven to 325 degrees. Cream butter and cream cheese in a bowl. Add sugar. Mix 5 minutes at medium speed until light and fluffy. Add eggs, one at time, on low speed, just until yellow disappears. Fold in dry ingredients using a spatula and alternating with cream of coconut. Stir in vanilla and coconut flavoring. Bake for 80 minutes. Cool in pan 15 minutes. Then remove and cool on rack.
Submit your recipe online at: carolinacountry.com/myrecipe. Contributors whose recipes are published will receive
Yates
Asheboro,
member of Randolph EMC
NC Muscadine Grape Pepper Jelly
THERE’S A TREASURE IN YOUR BACKYARD
August Events
AUG. 15–16
Hot Nights Cool Rides Car show, food trucks, concert Historic Main Street, Forest City 828-447-1730
JULY 31 – AUG. 2
Horn in the West Outdoor Drama Hickory Ridge History Museum/ Daniel Boone Park, Boone 828-264-2120
AUG. 1
Watermelon Festival Kitty Hawk Kites, Nags Head
Havelock Summer Concert Series Havelock City Park 252-444-6439
AUG. 1–2
Ocracoke Fig Festival
Berkley Barn, Ocracoke Island 252-921-0283
Beer, Bourbon and BBQ Festival Koka Booth Amphitheatre, Cary 919-462-2025
AUG. 2
The Liberty Showcase Theater Events
The Curtis Movie Theater, Liberty 336-622-3844
North Carolina Film Festival New Bern Civic Theatre 252-876-1406
AUG. 7
Grandfather Presents: Jeff Corwin
Emmy-winning biologist and conservationist of Wildlife Nation Grandfather Mountain, Linville 1-800-468-7325
AUG. 8
Helping Hands Concert Series Performances by Gary Morris and Presley Barker Hayes Auditorium, Banner Elk 828-898-5398
winner
AUG. 16
CaribMask Carnival Downtown Raleigh 919-714 9884
Blue Ridge Brutal Bike Ride Jefferson Town Hall 336-846-9550
AUG. 16–17
Riders in The Sky Tweetsie Railroad, Blowing Rock 877-893-3874
AUG. 23
NC BeachBlast Festival Patriots Park, Kings Mountain 704-730-2101
Junior Naturalist Day Activities, meet critters Grandfather Mountain, Linville 1-800-468-7325
AUG. 14–15
Pirate Festival Kitty Hawk Kites, Nags Head 252-305-5561
AUG. 14–16
North Carolina State Bluegrass Festival Happy Holiday RV Village, Cherokee 919-526-0662
Lazy Daze Arts & Crafts Festival Downtown Cary 919-462-3864
AUG. 30
Ocracoke Seafood Festival Berkley Barn, Ocracoke Island 252-928-1511
AUG. 30–31
Art on the Greene Heritage art and crafts, food, activities Historic Banner Elk School 828-898-5398
African American Cultural Festival Downtown Raleigh 919-977-4027
Visit carolinacountry.com/calendar for more information about each event, including links to the most current information, or to submit your own event.
where in Carolina Country is this?
Send your answer by Aug. 15, 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.
Have a roadside gem you’d like to share? Submit a photo, plus a brief description and general location information, at carolinacountry.com/where
The June “Where Is This” photo by Wake Electric member Corliss Furbert features a unique set of fingers holding onto a U.S. quarter. The “For a Dollar and a Dream: A Monument to Lost Wages” sculpture by Allison Baker is located at the WNC Sculpture Center and Park on Patterson School Drive off NC Highway 268 in Lenoir, Caldwell County. It commemorates the 60th anniversary of the first US State Lottery. According to Baker, the two fingers clutching a coin symbolize hope and the role of chance in the quest for the American Dream. The winning entry chosen at random from all correct submissions came from Gayle Jones of Boone, a Blue Ridge Energy member.
June’s
When the power goes out, lineworkers answer the call, working long hours in tough conditions to restore your electricity. And when one co-op needs help, others step in.
North Carolina’s 26 electric cooperatives stand together, sharing crews, resources and support in times of need so your lights come back on faster. That’s the power of community.
26 electric cooperatives
93 counties across NC
2.8M members served
LEADING THE WAY
Through our self-paced Leadership Track program, high schoolers at all levels can boost their college careers now. It’s never too late (or too early) to launch your journey.
LEADERSHIP TRACK SCHOLARS
•
Ethan Callari ASHE HIGH SCHOOL
Bryan Bowlin Issac Firebaugh
John David Lea
Kathryn Pruitt
Paige Roten
Sarah McClure Owen Roten
Maleah Lovell CALDWELL HIGH SCHOOL Haley Dorsey Emilee Bradley
WATAUGA HIGH SCHOOL Natalie Fitch Issac Hensley
Jennings Abigal Pitts
This community matters, and your not-for-profit cooperative is developing leadership to help ensure the future of our local communities.
Local high school students (from left), Daniela Euceda, Caldwell; Riley Olson, Watauga; Laurel Davis, Alleghany; Alayna Lovell, Ashe represented Blue Ridge Energy on a life-changing trip to Washington, D.C. in June. As Electric Cooperative Youth Tourists, these students met with their government representatives, toured historical locations and learned about the cooperative business model.
