Albemarle Summer 2019
Magazine
Chef Leslie Lippincott has ideas for using the summer's bounty of produce and preserving some for the winter months.
Albemarle Summer 2019
Magazine
SUMMERTIME COOKING AND CANNING Chef Leslie Lippincott has ideas for using the summer's bounty of produce and preserving some for the winter months.
Leslie Lippincott in the kitchen at College of The Albemarle.
Photo by Ercmy Tillmon
Inside
Contents The Art of Canning
6
Edenton Farmers Market
13
Sailing the Albemarle
18
Excercise with a view: Stand-up Paddleboarding
22
Recipes
26
Calendar
32
Back Porch
34 Albemarle Magazine Summer 2019
3
ALBEMARLE MAGAZINE
is a publication of The Daily Advance, an Adams Publishing Group newspaper 215 S Water Street Elizabeth City, NC 27909
EDITORIAL 252-335-8117
Publisher/ Executive Editor Mike Goodman Editor Reggie Ponder Correspondents Corinne Saunders Anna Goodwin McCarthy Miles Layton Photography Ercmy Tillmon Kip Shaw
PRODUCTION Brandi Callahan
ADVERTISING
Advertising Director Sean O’Brien Account Representatives Rich Houghton Lisa Bailey Bev Alexander
It's hard to believe summer is here again, but here we are. We have put together a magazine to help you enjoy some of what makes summer in the Albemarle special. Corinne Saunders takes us into the world of “exercise with a view,” that is, the fast-growing water sport standup paddleboarding. In an area surrounded by coastal rivers and sounds, SUP is a fun way to get out on the water and get a good glimpse of your surroundings. My own favorite water sport is open water swimming, which I wouldn't trade for any other pastime, but one of its limitations is you don't see much other than the water directly beneath you. SUP allows you to stand up and take in the sights. I might have to give it a try myself. Miles Layton of the Chowan Herald enjoys water sports such as sailing and kayaking, and he offers a perspective on all the opportunities for aquatic recreation that abound in Edenton and throughout the Albemarle.
Between Miles's article and Corinne's, you're likely to be inspired to find some way to get out on the water yourself. Have fun, be safe, and don't forget to wear sunscreen. Summer in the Albemarle not only means recreational opportunities, but also an abundance of fresh local vegetables. Anna Goodwin McCarthy highlights one of the great places to find that local produce, the Edenton Farmers Market. Kip Shaw's photos from the market will make you want to slice open a fresh onion or sit down with a nice bowl of fruit. If that isn't enough to whet your appetite, we also spent some time with chefs Leslie Lippincott and Heather Mitchell from the culinary arts program at College of The Albemarle, who shared some thoughts on summertime vegetables and the time-honored practice of home canning. Thanks for letting Albemarle Magazine be part of your summer. And really, don't forget to wear sunscreen.
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See Albemarle Magazine at DailyAdvance.com Albemarle Magazine is a publication of The Daily Advance, The Perquimans Weekly and the Chowan Herald.
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Albemarle Magazine Summer 2019
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The Art Of
Canning Story by Reggie Ponder Photos by Ercmy Tillmon
Leslie Lippincott and her colleague Heather Mitchell not only train tomorrow's chefs in the details of fine cuisine but are also taking some time this summer to offer a course in canning. As they were working on one of their canning projects recently in the culinary arts kitchen on the Edenton-Chowan Campus of College of The Albemarle, Lippincott, who heads the culinary arts curriculum program, and Mitchell, a lab assistant for the program, said canning is a good way to preserve the summer crop of fresh vegetables. They will be teaching a continuing education course in canning beginning in early July. If you're interested in participating you should give COA a call. The phone number at the Edenton-Chowan Campus is 482-7900. One of the recipes Lippincott and Mitchell were testing for the canning class was a pepper spread. The spread consists of peppers, onions and Roma tomatoes, seasoned with red wine vinegar, basil, salt, garlic and a bit of sugar. You can't peel a bell pepper (something you surely know firsthand if you've ever tried to do it) so Lippincott charred the peppers directly in the stovetop burners in order to remove the skin. “It does look like we are burning them, and we are,” Lippincott said as she placed peppers in the midst of flame. “We want to get that skin off.” But some of the charred skin was also added to the spread for flavor. Lippincott said the caramelization of the sugars in the skin of the peppers adds wonderful flavor to the spread. Mitchell and Lippincott said keeping the skins on the peppers would have prevented the spread from having the right texture. So just enough of the charred skin was used to add the right amount of flavor without harming the texture. The onions were sliced, placed on skewers and charred directly in the flame much as the peppers were. The diced Roma tomatoes were roasted in a shallow pan with three cloves of garlic. They were able to pull fresh leaves of basil for the recipe from their
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Albemarle Magazine Summer 2019
Chef Leslie Lippincott dices Roma tomatoes for a pepper spread.
Heather Mitchell cuts fresh basil in the greenhouse on the Edenton-Chowan Campus of College of The Albemarle. own plants that are grown on campus. There are is a greenhouse where they are growing a variety of herbs and greens, and other plants are being cultivated in raised beds right outside the greenhouse. The setup allows students to experiment with farm to table concepts in the kitchen. Lippincott and Mitchell said farm to table is an exciting concept but might not be for everyone, since it limits the menu to what is locally available in a given season. Lippincott said farm to table changes the dynamic of cooking and restaurant management but can be rewarding for those willing to make the commitment and stick with it. Mitchell noted one of the challenges arising in farm to table restaurants is that many diners want a particular dish whether or not the ingredients are in season or locally available. She cited as a prime example the popularity of salmon at restaurants on the Outer Banks despite salmon
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These red peppers are about to become the main ingredient in a canned pepper spread. not being a locally caught fish and the availability of so many other seafood choices that are harvested locally. But restaurants ultimately have to offer what their customers want, Mitchell said. The use of the greenhouse and garden on the campus is likely to increase in the months and years to come. “Ideally we would like to grow all the herbs and all of our salad greens,” Mitchell said. Plans call for adding some continuing education classes at the campus that incorporate the raised beds and greenhouse. Mitchell is working on developing those courses. For now, Lippincott and Mitchell are focusing much of their attention on the upcoming canning course. “Canning has a really interesting history,” Lippincott said. In the middle ages food preservation was a constant struggle. People coped by using salt-curing, smoking and
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Peppers are placed inside the burners on the stovetop to be charred.
dehydration. How to feed troops in wartime was an especially difficult challenge, Lippincott. Indeed, the military food struggle was so persistent that in 1795 Napoleon Bonaparte, the legendary French military commander, announced he would award a prize of 12,000 Francs to the first person who could develop a good method for preserving food for his troops. In 1810 a chef invented canning in response to Napoleon's challenge. “It took him about 15 years to perfect the same process that we still use,” Lippincott said. The pepper spread was canned using the hot water method of canning. The hot water canning method works for fruits, jams, jellies and tomatoes. But Mitchell explained that meats and low-acid
This pepper is being charred as part of the preparation of a canned pepper spread. vegetables require pressure for canning. Lippincott noted that when doing hot water canning you know the seal is in place when you hear it pop. Every recipe for the canning class is being kitchen-tested beforehand to make sure there are no unwanted surprises. Not long ago they had one of those unwanted outcomes in the test phase when they made a strawberry-chardonnay jelly that didn't gel as it was supposed to. Because the taste was wonderful they plan to keep working at it until it works. Mitchell and Lippincott said they plan to keep the batch that didn't gel and just call it a syrup because the flavor is delightful. “That's why we do run-throughs of these recipes,” Lippincott said. “Not every recipe is a winner,” Mitchell added. But every recipe they teach in class is kitchen-tested and can be trusted, they explained.
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EDENTON FARMERS MARKET By Anna Goodwin McCarthy
The Edenton Farmers Market offers something for everyone.
Fresh strawberries are a delicious and nutritious offering at the Edenton Farmers Market. Photo by Kip Shaw
Fresh asparagus is on display at the Edenton Farmers Market. Photo by Kip Shaw
Albemarle Magazine Summer 2019
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Sometimes you just have to put your head all the way into the bucket. Photo by Janet Mackenzie
Recently harvested from the fields under the summer sun, the vegetables at Edenton Farmer’s Market are sure to be a wonderful addition to any meal. Offering healthy food choices from local farmers is one of the advantages of shopping at a farmer’s market, according to Janet MacKenzie, market manager of the Edenton Farmer’s Market. One of the benefits of shopping at a farmer’s market is the ability for customers to communicate with vendors and the original growers of the produce. Whether people have questions about how the produce is grown or the best way to incorporate it into a recipe, vendors can provide the answers. “I really feel like we are a hub of the community,” said MacKenzie, who has been the market manager for more than
Vendors ready their wares at the Edenton Farmers Market. Photo by Kip Shaw
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Albemarle Magazine Summer 2019
Red onions await a buyer at the Edonton Farmers Market. Photo by Kip Shaw
three years. Depending on the season, local farmers offer their fruits and vegetables such as strawberries, blueberries, squash, zucchini, snap beans and tomatoes. MacKenzie said locally raised meats are available at the farmer’s market, including chicken, pork, beef, quail and duck. Chicken can be sold in parts, which is a benefit for customers looking for a particular section to prepare for a dish, according to MacKenzie. Customers also have an opportunity to purchase a variety of North Carolina seafood such as fish, shrimp, scallops and crabs. Also available at the farmer’s market are fresh eggs, honey, peanuts, fresh baked goods and jams. People may select one of the plants and flowers available from area gardeners to buy to add to their own yards and gardens. In addition to foods, vendors at the farmer’s market display their crafts and locally made products. Goat’s milk soaps and yard art are just a few of the items for sale. While there are many opportunities to buy local produce
Albemarle Magazine Summer 2019
Perhaps happiness is an armful of carrots. Photo by Janet Mackenzie
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and goods, the farmer’s market also offers space for local artisans, including representatives from the Pocosin Arts School of Fine Craft, to demonstrate their arts and provide information about classes. MacKenzie said the farmer’s market was started as a non-profit organization more than seven years ago. The farmer’s market was relocated to a building that was formerly a gas station at 200 N. Broad Street in Edenton last year. After a renovation of the building, natural oyster shell driveway and an addition of permanent awnings, vendors were able to remain open “rain or shine.” The family atmosphere of the farmer’s market is evident for any visitor and children can find it an interesting and enjoyable experience. Many of the vendors bring their children, and MacKenzie said she often brings her own young daughter to the farmer’s market. The Edenton Farmer’s Market is open Wednesdays from 3 p.m. to 6 p.m. and Saturdays from 8 a.m. to noon. For more information about the Edenton Farmer’s Market, visit the market’s Facebook page.
Fresh green beens and squash are in baskets and ready for sale. Photo by Janet Mackenzie
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By Miles Layton Living in northeastern North Carolina means being around water. For those who love the rivers, the Sound and the ocean, this is paradise. Moving here a few years ago from a mountainous landlocked state, I embraced the water first by teaching myself how to sail, then buying a sailboat, kayak and sunfish. Most mornings, I check the wind and determine whether the water is best for sailing, kayaking or swimming, maybe even fishing. If the wind is right and the waves manageable, my wife Nicole helps me set up the sunfish for a trip into Edenton Bay, perhaps en route to the Albemarle Sound. She refurbished a boat that is larger and maybe heavier than its more modern peers. I'll confess that I'm still learning, but sailing is an
Nicole Layton is at home on a sailboat as well as in the office at the Chowan Herald.
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easy skill to pick up, though not so easy to master. Sailing is not much of an option in the shallow lakes of the Piedmont Triad where I grew up, but it was something I always wanted to learn. Brian Donnelly, a certified sailing instructor and an experienced sailor on the bay, taught me the sailing basics — the course is offered each summer through the EdentonChowan Recreation Department. At first, I was scared to sail. I’m not going to deny that because I was afraid of sinking, screwing up. But as I grew more comfortable, I realized how much fun it could be on the water. I'm still in awe when the wind picks up and powers the sail as the tiny craft glides across the water without a motor or need to paddle. My stomach muscles clench up when I turn the sunfish so as to have the wind at my back – running they call it – moving fast and cutting through the water. We bought a racing sail, so I can turn on a dime. My someday goal is to be able to sail the sunfish from Edenton to Manteo and back. On that note, soon after moving to Edenton, our family bought a 28-foot sailboat that sleeps six. Just go ahead and say it – that was an insane purchase on so many different levels for someone still learning how to sail. However, one of the most epic things our family has ever done was to sail the boat from Oriental to Edenton – 140 nautical miles
There's nothing like a sunset over the water in Chowan County.
– two Sounds, four rivers (Neuse, Pamlico, Pungo and Alligator). During that epic voyage, the ship anchored for a night in the middle of the Pamlico Sound, docked in Belhaven and near Manteo before dropping anchor in Edenton. Touring the Intercoastal Waterway was perhaps like navigating a river in the heart of Africa – nothing around for miles. When school lets out this summer, we're going to take our boat up and down the Albemarle Sound. For those who can resist sailing, there's always kayaking. Many mornings, I walk to the bay, put the kayak in the water and just go. There is a feeling of peace and serenity as soon
Albemarle Magazine Summer 2019
as I'm able to get away from shore, the more far out the better. For hours at a time, I've kayaked waterways between Belhaven and Nags Head. I love exploring the small barrier islands within the Roanoke Sound between Manteo and Bodie Island. There's something special – mind clearing – when you are alone and navigating these channels at sunrise or sunset. Every now and then, I've been approached by a pod of dolphins swimming in the Albemarle Sound. When you first see them, you can't help but stop and be amazed at how fast the sea creatures are when speeding through water. Dolphins are huge too. When they were circling
my kayak during one outing, I was a frightened. I couldn't help but think that I'm just a visitor in their watery world. During other adventures on the water, I've seen many ospreys, sea gulls, cranes, herons, swans, fish flying out of the water, legions of turtles and I've heard tale of an alligator in Columbia, certainly Hyde County. For those who want a more down-to-earth experience, try taking a dip wherever you can find a cool swimming hole. The locals know where the best small beaches are located near and far. Our family swims in a sandy secluded area bordering Edenton Bay. The water is not that deep until you get a long way from
shore. Sometimes, I like swimming to the channel markers between Edenton Bay and the Albemarle Sound. And if the wind is right, you can body surf within the Inner Banks much like folks do at the coast. Don’t forget fishing. More than once, anglers have scored gigantic catfish in our waters and there are all sorts of different fish here, there and everywhere — really, you never know what you’re going to catch! All you need is a bathing suit, maybe a sail or kayak, perhaps a rod and reel, to enjoy our wonderful waterways filled with opportunity in northeastern North Carolina.
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By Corinne Saunders Photo courtesy of Tim Nolte
Gliding across the water while standing provides a new perspective on the world. Wildlife and waves are more visible, enthusiasts note. Stand-up paddleboarding, or SUP, has taken off in recent years as an enjoyable workout with a view. “Everybody who tries it really loves it,” said Nancy Nicholls, director of Chowan County Tourism Development Authority. The Town of Edenton and the Edenton-Chowan Recreation Department together have six paddleboards available for public rentals, along with about 20 kayaks and canoes. They’re available for free during festivals and other town- or county-sponsored events. Since Edenton paddleboard rentals started in 2016, the number has slightly declined each year, according to Nicholls. But that doesn’t mean people’s interest in the sport is dwindling. “You see a decrease in rentals because they’re buying their own boards,” Nicholls opined. Kitty Hawk Kites, a sports company based in Nags Head, has provided paddleboard and kayak demos and sales at the past several Edenton Music and Water Festivals. Nicholls said this has led to more locals buying their own paddleboards. “You live on the water; you want to get out on the water,” Nicholls noted. “I think the interest in paddling has grown.” Luke Baer, Kitty Tim Nolte shapes a paddleboard in his Powells Point factory.
Hawk Kites’ marketing and sales director, said the company sells more fishing kayaks and kayaks than paddleboards in the Edenton area, but there is definite interest in paddleboards. “They want to do something active that helps them with balance and core; they don’t have to sit down, so I think that they enjoy that,” he said. Kitty Hawk Kites jumped onboard with paddleboards in 2012, and rentals “steadily increased until 2016-17,” Baer said. While the numbers have dipped lately—“the novelty has probably worn off”—the company still does many rentals, tours and lessons. “When kayaking happened in the late ‘90s, a lot of people wanted to try that versus canoeing,” Baer said. “Paddleboarding became the cool thing to try” after kayaking. “It’s just fun.” Tim Nolte, a renowned surfboard and paddleboard shaper based in Powells Point, Currituck County, says paddleboarding is here to stay. Nolte, 55, has shaped more than 18,000 custom
Tim Nolte demonstrates hydrofoil surfing on a paddleboard. Photo courtesy of Tim Nolte
Albemarle Magazine Summer 2019
A girl takes a turn at paddleboarding at the waterfront in Edenton. Photo courtesy of Nancy Nicholls
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limited to the coastline, when there are rideable waves, Nolte said. SUP is more accessible. “It’s in the middle of the country in lakes; people do it in rivers and ride waves,� Nolte said. “It can be done in any waterway.� Like any sport, it has evolved. Stand-up paddleboard surfing, flat-water races, and now hydrofoil surfing—a SUP variation with an underwater wing that “creates the sensation of flying�—have all been relatively recent developments. With its abundance of water, the Albemarle area has no shortage of places to paddle, whether in a creek or on the ocean. “There’s a lot of opportunity here to enjoy nature and these beautiful waterways that we have,� Nicholls said.
DID YOU KNOW... Stand-up paddleboarding is said to have officially started in Hawaii with surfers using paddles as they rode waves on longboards. Nonetheless, some ancient Peruvians (more than 2,000 years ago) caught waves standing up in their reed fishing boats as they returned from fishing trips, according to hawaiianpaddlesports. com. The gondoliers of Venice, Italy, have paddled small boats (gondolas) around their home canals standing up for centuries, and other countries and cultures could also make a case for preceding today’s flourishing sport.
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Recipes
Sweet Corn Pudding
Ingredients 1 (15-ounce) can no salt added whole-kernel corn, well drained 1 (8.5-ounce) can creamed corn 4 large eggs 1 cup light cream ½ cup granulated sugar ¼ cup fat free sour cream 3 tablespoons all-purpose flour 2 teaspoons baking powder 1 teaspoon salt
Directions Preheat oven to 350°F. Butter 13 x 9-inch baking dish or 2-quart baking dish. In large bowl with wire whisk, combine whole-kernel corn, creamed corn, eggs, heavy cream, sugar, sour cream, flour, baking powder and salt. Spoon mixture into prepared baking dish. Bake until golden brown and set, about 55 to 60 minutes. Remove from oven. Let stand 15 minutes. Serve warm.
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Simple Italian Vegetables Ingredients 1 Zucchini, medium, sliced 1 Squash, medium, sliced 1 c Mushrooms, sliced thick 1 c Tomato, cut into cubes ½ c Onion, cut into cubes ¼ c Parmesan cheese 1 T Olive oil ½ t Basil, dried ½ t Oregano, dried ½ t Pepper
Recipes
Directions 1. Preheat oven to 400°F. 2. Mix all ingredients together in a large bowl. 3. Cut 4 15-inch pieces of parchment paper. 4. Fold each sheet in half. 5. Unfold. Divide the vegetable mixture into 4 servings. 6. Place ingredients on one half of the sheet near the crease. 7. Fold the other half over enclosing the ingredients. 8. Make small folds starting at one end of the packet and continue 9. Fold until the edges are sealed together. 10. Twist the last fold several times to make a tight seal. 11. Place on a baking sheet. 12. Bake for 20 minutes or until the paper is puffed and lightly browned.
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Recipes
Three Sisters Salad
Ingredients ¼ c Sugar ¼ c White vinegar 2 T Olive oil 1 t Celery seed 2 cans Black Beans, drained and rinsed (15 oz each) 2 cans Corn, drained and rinsed (15 oz each) 1 c Zucchini, chopped 1 c Yellow squash, chopped ½ c Onion, chopped ½ c Bell pepper, green, chopped
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Directions 1. In a small sauce pan, mix ¼ c sugar, ¼ c vinegar, 2 T olive oil, and 1 t celery seed over medium heat. Heat until hot but not boiling. Remove from heat. 2. In a large bowl, MIX 2 cans of corn, 2 cans of beans, 1 c zucchini, 1 c squash, ½ c onion, and ½ c pepper. 3. Pour cooled dressing mixture over vegetables and toss. Chill in the refrigerator. Recipes courtesy of Chickasaw Nation Get Fresh! Nutrition program
Albemarle Magazine Summer 2019
Corn and Zucchini Pan Omelet
Recipes
Ingredients
Directions
1 Tbsp butter 1 medium sweet yellow onion, diced 3 cups thin sliced zucchini 1 can (15 oz.) Libby’s® Whole Kernel Sweet Corn, drained 4 eggs, beaten ½ cup shredded Monterey Jack cheese 1⁄2 cup shredded mozzarella cheese 2 tsp dried oregano 1 tsp dried basil 1 tsp chili powder 1⁄2 tsp salt 1⁄2 tsp cracked black pepper
Preheat oven to 375 degrees F. Melt butter in large skillet over medium-high heat. Add onion and zucchini; sauté for 5-7 minutes. Stir in Libby’s® Whole Kernel Sweet Corn and continue to cook until zucchini is fully softened, around 2 minutes more. Remove from heat and drain excess liquid. Let cool. Whisk eggs in large bowl then stir in cheese and seasonings. Gently fold cooled vegetables into egg and cheese mixture. Line 8-inch pie pan with parchment paper and transfer mixture to pan, arranging the top so zucchini slices lay in single, flat layer. Cover with foil and bake 25 minutes. Remove foil and bake for additional 10 minutes until top is browned. Let stand for 10-15 minutes before cutting into slices.
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The historical marker commemorating Isaac Gregory is located near the railroad tracks on NC 343 South in Camden, adjacent to Camden County High School. Isaac Gregory was a Pasquotank County native and served Pasquotank as sheriff and as a representative in the General Assembly. He later represented Camden in the state legislature
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after Pasquotank County was divided at the Pasquotank River and the area north and east of the river became Camden County. . Gregory was injured in the Battle of Camden, S.C., on April 16, 1780. Gregory's North Carolina militia was remembered for its brave stand against British forces that outnumbered them.
Albemarle Magazine Summer 2019
Zucchini Fritters
Recipes
Ingredients
Directions
Cooking spray 2 c Zucchini, grated ½ c Cheddar cheese, shredded, reduced fat 1 t Garlic powder ½ t Black pepper 1 c Bakery mix, low-fat 2 Eggs
1. Mix zucchini, cheese & seasonings 2. Stir in eggs and bakery mix. Mix until well combined. 3. Heat a large skillet on medium heat. Spray with cooking spray. 4. Place 2 tablespoons of mixture in the skillet. Cook until lightly browned 3-4 minutes each side. 5. Repeat with remaining batter.
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2 0 1 9 Calendar SUMMER
JUNE
Tuesday, June 18 Mariners’ Wharf Film Festival The 2000 film “Chocolat” will be shown for free at Mariners’ Wharf Park at 106 S. Water St., Elizabeth City, Tuesday, June 18, at 8:30 p.m. as part of the Mariners’ Wharf Film Festival. The film is rated PG-13 and has a running time of two hours and 1 minute. Thursday, June 20 Third Thursday Jazz Series The Russell Scarborough Quartet will perform for Arts of the Albemarle’s Third Thursday Jazz Series Thursday, June 20, at 5:30 p.m. Contact: 338-6455. Saturday, June 22 Women of the Year The National Association of
University Women will host the Women of the Year Celebration at the K.E. White Center Saturday, June 22, at 6 p.m. Cost is $35 for adults and $10 for kids ages 5-12. Contact: Rebecca Ware at 338-6834, Sandra Davis at 338-2071 or Andrea Combs at 338-8827. Paddle, Pedal, Plod Triathlon The 6th annual Chowan-Edenton Optimist Club Edenton sprint triathlon, Paddle, Pedal and Plod will
be held at Queen Anne Park in Edenton, Saturday, June 22 . Registration begins the evening before at Waterman’s Grill, 427 S. Broad St., from 4 p.m. to 7 p.m. or onsite the day of the event at Queen Anne Park from 6 a.m. to 7:30 a.m. The race will begin at 8:30 a.m. Kayaks can be rented in advance by calling 482-8595. Sign up by visting www.endurancecui. active.com. Monday, June 24
JULY
Tuesday, July 2 Mariners’ Wharf Film Festival The Bucket List will play at the Mariners’ Wharf Film Festival Tuesday, July 2 on the lawn of Mariners Wharf Park at 8:30 p.m. Tuesday, July 9 Mariners’ Wharf Film Festival Dr. Strangelove will play at the Mariners’ Wharf Film Festival Tuesday, July 9 on the lawn of Mariners Wharf Park at 8:30 p.m.
Paddle, Pedal, Plod Triathlon
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Cupola House speakers The Cupola House Speakers Series will be held Monday, June 24 at the Shepard-Pruden Library, Edenton, from 5 p.m. to 5:30 p.m. and then refreshments and a lecture will begin at 5:30 p.m.
Albemarle Magazine Summer 2019
Tuesday, July 16 Mariners’ Wharf Film Festival Cabin in the Sky will play at the Mariners’ Wharf Film Festival Tuesday, July 16 on the lawn of Mariners Wharf Park at 8:30 p.m.
Plough & Friends will open the season on Aug. 6. Enjoy performances by Home Bru, Remedy, Connected, Joel Taylor Live with Band, ClusterGoat, Go Figure? And PBNJ.
Tuesday, July 23 Mariners’ Wharf Film Festival Footloose will play at the Mariners’ Wharf Film Festival Tuesday, July 23 on the lawn of Mariners Wharf Park at 8:30 p.m.
Saturday, October 5 Arts on the Perquimans The Perquimans Arts League is seeking exhibitors for its 9th “Arts on the Perquimans” juried arts & crafts show on Oct. 5. Visit www. perquimansarts.org or call 426-1432.
Wednesday, July 24 Base Welcome Expo Coast Guard Base Elizabeth City is accepting applications from local vendors and businesses for its Base Welcome Expo scheduled for July 24. To request an application, call Julianna Mayberry at 335-6251 or email Julianna.C.Mayberry@ uscg.mil.
OCTOBER
drop off. Cost is $100 per week, transportation is $3 per day. Contact: 267-3989.
SUMMER CAMPS
Summer camp Mt. Zion COGIC will host their What About Our Children Summer Camp Monday, June 24 through Aug. 2 at 118 N.C. Highway 343 S., Camden, from 8 a.m. to 3 p.m.; 7:30 a.m. early
AUGUST/ September
Tuesday, Aug. 6 Music on the Green The 10th annual Music on the Green at Mariners’ Wharf Park continues Tuesday evening celebrations with free concerts in the park from 6 p.m. to 8 p.m. each Tuesday from Aug. 6 through Sept. 24. Bobby
4-H Sleep Away camp Currituck County 4-H is accepting registration for its Sleep Away Camp at the Eastern 4-H Center in Columbia June 23-28. The cost of the camp is $420. Payment plans are available. Contact: 232- 2262 to register. Camp Mesowannago Currituck 4-H will host Camp Mesowannago in Barco featuring a number of summer camps for kids ages 5-12. The camp “Animals” will be held June 24-28; “The Great Outdoors” will be held July 8-12; “Plant Detectives” will be held July 15-19; “S.T.E.A.M.” will be held July 22-26; “Out of this World-Planets, Stars, Space and Time” will be held July 29 through Aug. 2; “The Amazing Race” will be held Aug. 5- 9. Camp fees are $80 per week. To register visit go.ncsu.edu/campmesowannagoregistration or call 232-2262. Success Academy camp Success Academy in Camden is accepting applications from youngsters ages 3-5 for its summer camp. Camp hours are 7:30 a.m. to 5:30 p.m. Contact: 331-1116.
Music on the green: PBNJ
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Albemarle Magazine Summer 2019
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I know a few folks who don't like summer but I'm definitely not one of them. Not only is this a great season for fresh vegetables, it's also my favorite time of the year for outdoor recreation. There are lots of ways to enjoy the outdoors in the summer. Lately my thoughts have been returning often to the summer of 1978, and in particular a game of flashlight tag at Boy Scout Camp that one of my friends and I won. As far as I can recall it was the first time I had won anything, and it comes very close (though not quite) to being the last time. Well, my Little League team had won the county championship a couple of years earlier, so I guess I should count that. I wasn't much of a contributor to that team but I was, technically, a member of the championship team. In any case, winning a competition was a great feeling, and my friend David and I crossed the finish line at exactly the same time to share the honor and excitement of winning that game of flashlight tag. Some of you may remember flashlight tag but others may not. And I'm not sure anyone plays it anymore, so younger readers aren't likely to be familiar with it. In the late 1970s flashlight tag was a popular game, played in the woods and often at summer camp, though occasionally a group of neighborhood kids would just get up a game. This was back when kids still felt safe playing outdoors and parents felt safe letting them play
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outdoors – sometimes even at night, and even in the woods. What you had was a group of enforcers with flashlights who attempted to shine the light on competitors and thus “tag” them and eliminate them from the game. The competitors sought to slip through the woods without being heard or seen, and therefore not being tagged with a beam of light. I had a number of friends who were convinced they were going to win that particular game of flashlight tag in August 1978. I heard some of them discussing strategy beforehand. But none of their plans impressed me. What Dave and I decided to do was crawl on our stomachs (I know, not a good idea – what with copperheads and all – but we weren't thinking about any of that then) and move as fast as we could. That was our strategy. And it worked. Others tried to be as quiet as they could, but they still remained upright so they weren't difficult to find with the light. David and I counted on the enforcers not shining the light on the ground, but keeping it about waist high. That was a risk but so was anything else a competitor might try. But we won. We had bragging rights that lasted maybe an hour, but we took advantage of them as long as we could. We celebrated with ice cream and lemonade, and were so excited we couldn't sleep that night. Come to think of it, I better stop thinking about this right now.
Albemarle Magazine Summer 2019
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