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j u ly | au g u s t 2 0 1 5

oad R y e b b A rill’s G d n a Tavern ut Burger Pig O

The traditional burger is always a h it,

! S R E G R BU but there’s more betweet n the bun han ever before! | 3


a n o t e from the

Publisher/EDITOR Sioux Watson

Science is fun! Later this month, on July 31st, we’ll be having a rare “Blue Moon”, when a second full moon falls in one month. It happens only every two to three years, and the last time we had a Blue Moon was August 31st 2012. I hope you are reading our magazine every issue, and not just once in a Blue Moon. Pick up a free copy – they are on stands and in stacks on counters throughout town and available in all Cary/Morrisville Harris Teeter stores. Did you know you can also have Cary Living mailed directly to your home for only $20 per year? Go to our website to order, or give us a call. Since Cary is a hub for visitors, business travellers, real estate developers, services seekers, shoppers and diners from all over the state and country, with the capital and RTP just down the road, we want to make sure everyone that lives and works in the Cary area never misses an issue! Raise your hand if you love going to the doctor for your annual physical! Men are especially guilty of putting

those annual health checks on the back burner; we’ll explain why that is not a good idea. Additionally, we give busy guys creative ways to sneak in workouts and learn why more men are practicing yoga – ideas that promise to keep the whole family happy and healthy. Burgers and brews is a summer combination that cannot be beat; we explore some beer joints that brew beer on premise and offer high quality selections. Go. Find. Drink. On the burger side of things, sometimes it’s just so much easier to let someone else handle the freshly ground beef (or tuna!) than to fire up the backyard grill. Ever wonder about that double barrel name of southern Wake CountyFuquay-Varina? We explain it and tell you why you should head down there to see for yourself why it has won awards for being family friendly and having a welcoming business climate, among other things. We’ve chosen a half-dozen good reasons to take a look in Hidden Gems of Fuquay-Varina. In one of our newest features, Sunday Supper, we visit popular La Farm Bakery & Café and meet owners Lionel and Missy Vatinet, and our Giving Back nonprofit focuses on Activate Good, a locally grown nonprofit started by a NC State student that matches volunteers with other nonprofits. Love your town? We do too; send us ideas of stories worth covering.

Sioux Sioux Watson Publisher/Editor

Your opinions matter to us. Let us know what you think of this issue of Cary Living. Please email with your comments.

Advertising Sales Kathleen Moran | Charis Painter | Sioux Watson Michelle Palladino Creative Director Travis Aptt Graphic Design Jennifer Heinser | Lori Lay Contributing Writers Kate Turgeon Watson | Dan Bain | Jenni Hart Carol Wills | Kurt Dusterberg | Dave Droschak Corbie Hill | Julie Johnson | David Fellerath Illyse Lane | Adam Sobsey Photographers Davies Photography | Rob Kinnan Photography Sean Junqueira Photography Jennifer Robertson Photography

Cary Living is published six times annually. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher. Cary Living is not responsible for unsolicited manuscripts, photography or art. Unsolicited material is welcome and is considered intended for publication. Such material will become the property of the magazine and will be subject to editing. Material will be returned if accompanied by a self-addressed stamped envelope. Cary Living will not knowingly accept any real estate advertising in violation of US equal opportunity law.

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JU LY | A U GU S T 2015




42 departments

30 Hidden Gems: FUQUAY-VARINA In historic Fuquay-Varina everything in sight could be called a gem. But let’s talk about the ones that are hidden and tucked away.

52 LocaLs Seafood Do you know where your seafood comes from? You may want to buy your next sea fare from the most trusted source around.

10 | Raising the Bar

34 MEN’S HEALTH Interested in fun runs? Maybe you want to see what procedures you should be making appointments for at your specific age? We even include a few tips for making time for exercise in a busy life.

56 Neurofeedback Stress, anxiety, even symptoms of ADHD can be lessened with the help of this special brain training.

20 | Wine Review

42 BURGERs & BREWS A burger and a brew were meant for each other. At least that’s how we feel! It is one of those combos you crave while you sit at work wondering what’s for dinner. We have a few ideas about that...

12 | sport Scene 14 | Beer & Barrel 16 | SUNDAY SUPPER 18 | technology Scene 22 | Young Makers 24 | Giving Back 28 | calendar of events 60 | Complete the Room 64 | Healthy Living 72 | sightingS

Special thanks to Sean Junqueira Photography for our cover image!


ask You




Does an employer have to give its employees a check stub? Frank, Raleigh Yes. An employer must give an itemized statement of all deductions to its employees every time they get a paycheck. The employer does not have to list the rate of pay or the hours worked on the check stub. Alternately, the information can be listed on the check. ~ Paul Derrick

Will my insurance cover damage if my car is hit in a parking lot? Robert, Raleigh Yes. The North Carolina standard personal auto policy affords coverage for loss to your vehicle caused by collision with another vehicle or object. There is no exclusion or limitation for loss that occurs in a parking lot. ~ Jennifer Welch I bought a house before I was married. Now, my husband and I have separated and are going through the process of equitable distribution. Does he have a marital claim to my separate house? Molly, Raleigh Maybe. Typically, when property is purchased prior to marriage, North Carolina law dictates that it is the sole and separate property of the individual who purchased it, providing the other party with no marital interest whatsoever. However, it is important to consider whether the value of the property was in any way increased by active efforts or marital 10 |

income during the relationship. For example, did marital funds pay for an addition to the home or renovations? If so, there may be a partial marital claim to the property, to be assessed by an appraiser and your attorney. Keep in mind that general inflation is not considered to be an active increase in value, but rather a passive, non-marital increase. ~ Emily Goodman My brother was charged with DWI after blowing a .07. How is that possible if the legal limit is .08? Brandon, Fuquay-Varina The law of North Carolina allows for two ways a person can be charged and convicted of DWI based on alcohol. A person can blow .08 or higher OR the officer can form an opinion that the person’s mental and/


Steven Saad

Criminal Defense

Paul Derrick

Employment Law

Brandon also asks If my brother would have refused to give a breath sample and refused all the roadside tests, would the officer have been forced to release him? Absolutely not. In most cases where a person refuses all tests and refuses to give a breath sample, they are still arrested. The officer can apply for a search warrant for that person’s blood, and a nurse at the jail will draw blood samples from that person’s arm whether they consent to it or not. L


Cranfill Sumner & Hartzog LLP |

Emily Goodman Family Law

or physical faculties are noticeably impaired from consuming alcohol. In Wake County we are seeing a record number of people being charged with DWI who blow under the legal limit. ~ Steven Saad

Jennifer Welch

Insurance Law & Coverage

This content has been prepared for general information purposes only. This information is not intended to provide specific legal advice. Legal advice is dependent upon the specific circumstances of each situation. The information provided cannot replace the advice of competent legal counsel by a licensed attorney in your state.

sportscene resource of caddies, and I had this great set of clients who all want something a bit different in terms of customer entertaining, in terms of creating a unique experience. So we thought this is such a great, unique business idea since I’ve got a foot in both of those worlds.” In addition to Berry, one of the caddies in the stable is Mike Hicks, the former caddy for the late Payne Stewart. Hicks recently retired and lives in Mebane.

Inside the Ropes Cary-based firm’s new Caddies on Course program offers a unique look inside life of PGA Tour loopers // By David Droschak / PhotogrAPhy courtesy of Caddies on course

EVER WONDER WHY A PGA TOUR PLAYER SUDDENLY CHANGES clubs? Or what’s behind the art of reading greens? Or why the Europeans have dominated recent Ryder Cup competitions? All that knowledge – and countless stories – are at the fingertips of the right-hand guys – and even some females now – who carry the bags for the pros. Cary-based The Special Event Company has tapped into that unique sports database with an exciting new concept in entertainment and motivational speaking called Caddies on Course. The program, which was launched in December 2014, uses some of the world’s top Tour caddies in various customized business settings. The idea was formulated by Special Event Co. CEO Sally Webb and her husband Grant Berry, who has caddied for some of the world’s best golfers over the years, including Henrik Stenson, Thomas Bjorn, Carl Pettersson and Jesper Parnevik. He currently carries the bag for Daniel Berger. The two Brits were married in 2011 after Webb opened up a North Carolina branch of her successful event business, which is based in London … and started connecting the dots. “All these caddies are great orators and storytellers because they have to be in that mind-set with their golfer. I’ve never met one yet that wasn’t a great communicator,” Webb said. “I felt Grant had this great 12 |

(left) PGA Tour caddie Grant Berry (left) walks with Steve Williams, former caddie for Tiger Woods. (above) Mike Hicks jumps into the arms of Payne Stewart after he won the 1999 U.S. Open at Pinehurst No. 2.

“Mike is the perfect person to help us spearhead this with us because he now has the time and he knows everybody,” Webb said. “People want the inside scoop,” Hicks said of the Caddies on Course program, which has been implemented so far by such companies as SAS and the North Carolina CEO Forum. Hicks is not asked about his former boss and friend – Stewart – as much as he is a current golfer. “They all ask me, ‘Do you think Tiger will make it back?’” Hicks said. “My answer is always the same – Father Time is undefeated.” Webb, 56, says the new program incorporates varied offerings, from Q and A sessions to swing lessons to coaching and leadership skills – and everything in-between. “It is just so different,” she said. “Every time we roll this program out it’s going to be different because there will different stories, different outcomes. It’s like no other program that exists. “It is so flexible, and it’s unusual to get that level of expertise like the caddies in our stable,” she added. “They’ve worked for everybody from Greg Norman on down. You don’t often have that access to the people who are truly at the top of their profession. We know our caddies are some of the best in the world, and they are actually more interesting than the golfers because they tend to have outgoing personalities.” L




Fearrington Ribs

Scott Crawford [above) will open Standard Foods in Raleigh in early fall; Colin Bedford in the kitchen of Fearrington House.

Cooking with Beer

Add some sparkle to summer recipes // By julie johnson

THIS IS CERTAINLY THE SEASON FOR DRINKING BEER, as we gather on patios and back decks. But even in small amounts, that same beer included as an ingredient can give a discernable lift to a summer dish. Two well-known Triangle chefs share recipes and methods for beer in the kitchen or at the grill. Scott Crawford, chef-owner of soon-to-open Standard Foods in Raleigh (and former head chef at The Umstead), wanted a condiment to serve with his Charred Beef Crisp Bread at a recent event. He made a fermented beer and onion mustard incorporating Hop Rocks sour mash IPA (brewed jointly by Fullsteam and Wooden Robot breweries). It featured shredded onions fermented in beer instead of water, with pickled mustard seeds. Chef Crawford sometimes adds a prepared mustard, too (such as Lusty Monk’s mustard from Asheville) to give it more heft. With the use of an aerator, which speeds up fermentation, the process takes just four to seven days. Afterwards, Chef Crawford suggests placing the mixture in a jar, covering it with a fermentation cloth and rubber band and keeping it at room temperature. He adds that any beer – dark or even a sour – could work well, and suggested Sandor Katz’ The Art of Fermentation as a good reference book. Chef Crawford serves the mustard with any grilled or braised meat, saying that “the acid/fermentation really loves to be next to charred flavor!” Cooks could also make a sauce by adding the condiment to braising juices after they’ve been reduced. On the other side of town, Chef Colin Bedford at The Fearrington House Restaurant in Pittsboro favors beer in brines and sauces. On the next page, he shares a beer-based recipe for ribs that – while time consuming – promises good eating. 14 |


Brine Ingredients

1 rack 1 cup 1 2 1 3 ½ Tbsp

½ liter water ½ liter IPA-style beer 70 g salt 30 g sugar

ribs apple cider large onion, diced stalks celery carrot, chopped cloves of garlic rosemary, chopped

Rub Ingredients 4 g 2 g 4 g 3½g 2½g 2 g 5 g 4 g 4 g 1 g ½ g

paprika smoked paprika celery seed garlic powder black pepper cumin brown sugar salt sugar dried oregano cayenne

Sauce Ingredients 1 cup ¾ cup ½ cup ¼ cup ½ cup ¼ cup 2 Tbsp 2 Tbsp 1 ½ tsp ½ tsp ½ tsp ¼ cup ½ cup

ketchup brown sugar onion lemon juice balsamic vinegar Worcestershire sauce soy sauce molasses clove of garlic Liquid Smoke paprika chili powder horseradish stout-style beer

Method 1. 2. 3. 4. 5.

Remove the silver skin from the back of the bones, then simmer all the ingredients for the brine, but reserving the IPA until the temperature has dropped to room temperature. Brine ribs for 24 hours. Remove the ribs from the brine, pat dry and give a generous dusting of the rub. Allow to dry out in the fridge for 4-6 hours, uncovered. Place the apple cider and the remaining vegetables in a slow cooker. Add the ribs (you may have to cut them) and cook on low for 6-8 hours. For the sauce, sweat off the onion and garlic on a medium-high heat for 5 minutes. Add all remaining ingredients (again reserving the stout) and simmer for 2-3 hours on a low heat. Blend and then add the stout. Once the ribs are cooked, remove from the cooker and lightly brush the sauce over the ribs; allow to get cold in the fridge, uncovered. When ready, place on a grill rib-side down over direct heat and begin to brush with additional steak sauce. Serve when ready. L


Photo courtesy of La Farm Bakery

sundaysupper Lionel Vatinet, Baker and Owner at La Farm Bakery

Five in 100 // By DAVID FELLERATH

Some of us are lucky enough to find our passion with a decision we make as teenagers. When famed Cary baker Lionel Vatinet was 16 years old, he found himself at an educational crossroads typical for French youngsters. His compulsory education finished, the man we know as the master of La Farm Bakery had to decide whether to pursue the university or learn a trade. By his own account, he’d preferred the playground to the library. He was attracted to the training promised by Les Compagnons de Devoir, an ancient guild that has its roots in the late Middle Ages. “At the time I didn’t know what I wanted to do,” Vatinet says. “But my brother was a compagnon – as a chef– so I wanted to find out what it was about.” His family, which ran a shop in La Rochelle on the west coast of France that sold tobacco, alcohol and newspapers, was familiar with the bakery in their area and was very supportive of the idea of him becoming a baker. Vatinet admits, too, that he “always liked to eat bread.” Vatinet applied to join Les Compagnons. The initial test was to visit a community of bakers for a few days. He wasn’t expected to know the intricacies of leavening and kneading. Instead, “they wanted to see if I could live in a community.” The initial stage went well, but there was no immediate word. In the meantime, Vatinet arranged to travel with a couple of buddies to Beaujolais in the southwest of France, where his grandfather had grapes to harvest. When he arrived at Beaujolais, he received a call from his mother. Lionel had been admitted as an 16 |

apprentice into Les Compagnons. He needed to report to Tours in two days time. Thus Vatinet began his journey to becoming a master bread maker, a career that first took him across France, and then back and forth across the Atlantic, before he and his wife Missy founded La Farm Bakery, the beloved bread shop and cafe that sits in a modest strip mall on Cary Parkway, a treasured local destination since 1999. The society of Compagnons was a rigorous way to learn to bake, he says. The path from apprentice to aspirant to compagnon takes between five and ten years to complete. After the initial stage of apprenticeship, young students advance to aspirant status, and begin to do stints at bakeries around the country in what is called the Tour de France, a term that predates bicycles. During this time, the young bakers live together, sharing household expenses and chores, and work long hours – with shifts beginning in the wee hours – for their employers. During these years, which Vatinet fondly calls an “incredible” experience, he learned the secrets of the couronne in Lyon and the brioche in Bordeaux. But it wasn’t just tradecraft, Vatinet says. The

society was an exercise in growing up, learning to be independent, and learning to be accountable to others. Punctuality was mandatory – whether it was showing up to work on time, or paying rent on the first of the month “In France, you are paid once a month.” Vatinet says. “So it’s important to know how to budget.” But there is also a spiritual component to the society as well, Vatinet says. It’s this combination of secrecy and religiosity that has been most misunderstood over the centuries, as artisan guilds have occasionally found themselves on the wrong side of violent political and religious upheavals. “There was a lot of blood,” Vatinet says, noting the common conspiratorial overtones associated to this day with the Freemasons. With those violent days long gone, Les Compagnons now bears the stamp of the 21st century, having begun admitting women. Finishing the program was a mark of distinction in itself for Vatinet, as only about five in 100 make it through. He then embarked on a career as a baker for hire, while also looking to indulge his passion for travel. After stints in Martinique and London that were professionally and personally unsatisfactory, he found his first job in the US, at a Washington, DC bakery. He continued traveling during his first years in North America, moving on from DC to gigs in Atlanta, Fresno, Vancouver and Fort Collins. He met Missy at a Chicago food event, and eventually they selected Cary for their permanent store. Now that he and Missy are married business partners with two children, and he has a published book (A Passion for Bread) and has won numerous awards (including a recent James Beard nod), Vatinet doesn’t pull as many early-morning shifts in the kitchen. Although he misses those days, his duties now include overseeing La Farm’s brisk retail bakery and cafe operation, teaching baking classes and making frequent appearances at local farmers’ markets, all while sharing the wisdom of his arduously and unforgettably acquired education in bread.

GAZPACHO INGREDIENTS 2 - 28oz 3 cups 1½ cups 1 1 1 cup 2 Tbsp 2 Tbsp ½ tsp 1 tsp 1 tsp 1 1 1

cans crushed San Marzano tomatoes tomato juice, preferably low-sodium organic chopped fresh cilantro medium cucumber, peeled, seeded, and chopped (about 1 cup) large red bell pepper, seeded and chopped (about 1 cup) cubed stale La Farm bread, or other light sourdough bread extra-virgin olive oil red wine vinegar Tabasco or other hot pepper sauce fine sea salt freshly ground black pepper small red onion, finely diced (about ½ cup), for garnish medium red bell pepper, seeded and finely diced (about ½ cup), for garnish medium cucumber, peeled, seeded, and finely diced (about ½ cup), for garnish

directions 1. Combine the crushed tomatoes, tomato juice, cilantro, chopped cucumber, chopped bell pepper, bread cubes and oil in a deep bowl. 2. Cover and refrigerate until well chilled, at least 2 hours and up to 24 hours. 3. Use a handheld immersion blender to puree the soup until very smooth. Or you can puree the soup, in batches, in a blender or food processor fitted with a metal blade. 4. Stir in the vinegar and hot sauce and season with salt and pepper. 5. Pour an equal portion of the soup into each of six shallow soup bowls. 6. Garnish the center of each bowl with finely diced red onion, bell pepper and cucumber. Serve immediately. L


LA FARM BAKERY 4248 NW Cary Parkway, Cary 919 . 657 . 0657

This recipe, among others, can be found in Lionel Vatinet’s book, A Passion for Bread: Lessons from a Master Baker. | 17

technologyscene photography © Hello Games

No Man’s Sky the Game of a Lifetime? // By dan bain

I’VE INTENTIONALLY STAYED AWAY FROM VIDEO games in this column, instead focusing on gadgetry and, when necessary, its related software. But sometimes something so big comes along, it breaks rules and smashes preconceived notions. Such is the case with No Man’s Sky, the brainchild of Sean Murray, cofounder of Hello Games. A space exploration game, No Man’s Sky is too farreaching to be described as merely “a space exploration game.” Players will explore a fictitious universe so large, no one can possibly visit every planet available. As they do so, they collect resources, upgrade ships and weaponry, and encounter infinite alien life forms – for commerce, diplomacy, or war. One wouldn’t expect infinite possibilities to spring from only 1400 lines of code, but this game is procedurally generated – the environment is created by computer equations, from random numbers. Not to worry, though, because the randomized environments are still rendered in stunning visuals, and the game will proceed realistically. No Man’s Sky was originally built from a 32-bit number processor, but Murray wanted to increase that to 64 bits. The result is a universe filled with planets numbered at two to the 64th power, or more than 18 quintillion unique planets. In other words, a player will start at the edge of 18 |

a galaxy with 18,446,744,073,709,551,616 planets to visit. If you spent only one second on each of them, it would still take you 5.8 billion years to see them all – longer than the life expectancy of the sun. That’s right – if it were even possible to play this game to its fullest extent, it would last longer than our own solar system. That’s as close to infinite as any game comes. The game is playable offline, but will have online features allowing players to share details of their own experiences, and a galactic map will be available once a player has upgraded their ship with hyperdrive. Murray hopes to release it for PlayStation 4 and PC before the end of this year. Price information and a specific release date were not available at printing, but watch for updates at as you anticipate the adventure of a lifetime – that will last a lifetime. L

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Dominican Oaks Chardonnay Napa

Coastline Cabernet Reserve

H to H Cotes Du Rhone RosÉ

90 Wine & Spirits


Vinho Verde, Portugal

Napa Valley, Napa, California

Central Coast, California

Rhone, France

This great value comes from the famed Burgundy house of Ropiteau. Apple and citrus notes dominate the palate in this light to medium-bodied wine of exceptional grace and elegance. The finish is crisp, delicate and smooth. Perfect aperitif, or with seafood salads.

A soft, light and refreshing Vinho Verde that goes well with life. Blended from traditional varieties, Nobilis is aromatic and engaging, with a slight fizz that enhances its bouquet, flavors and freshness. Ideal with seafood paella.

Tightly structured in its delivery of earthy rose-scented fruit, it has a leesy character that brings to mind nectarines and white tea. There’s a cool, mountain pine forest feel to the finish, a refreshing line of flavor.

Aromas of dried cherries, cassis, sandalwood, blueberry preserves, chai and vanilla are followed by flavors of cassis, dried cherry and vanilla, with a hint of toasty oak on the finish. Pairs well with hearty dishes and dark chocolate.

This Rosé is blended to deliver the true characteristics of refreshing acidity and red fruit flavors. Pairs beautifully with seafood and lighter fare.





// By KEVIN GORDON, wine manager total wine & more, Crossroads Shopping Center 20 |

$9.99/bottle | 21


Brushstrokes of Genius

Making Art History with Jermaine Powell // By JENNI HART

JERMAINE POWELL MOVED TO FUQUAY-VARINA in 2007, and he says small-town life suits him. His talent and aspirations, however, are anything but small. Born and raised in Cleveland, Ohio, Powell, who goes by JP, was a prodigy who sold his first painting at age 15 for $500. He had been warming up for that first big sale by filling custom orders for airbrushed t-shirts for his classmates and teachers. Unlike many young artists, however, art wasn’t his only passion. “I thought I wanted to design cars or be an animator, but I also wanted to be an astronaut,” Powell says. He was an honors student who aced advanced science and math courses, so the astronaut life certainly seemed like a viable option. In high school, Powell earned money painting custom shirts, jackets, motorcycle helmets and car hoods. “What set me apart from traditional artists was understanding how to fill a need,” he says. “People were looking for a way to memorialize a loved one who had passed, or to celebrate a birthday or graduation. It was more than just creating a beautiful picture, it was the experience of walking through life and finding a need and filling it.” 22 |

As a young man, Powell entered, and won, numerous art contests. Many of his paintings were large and heavy, and lugging them in and out of contest venues was a challenge. “I had dreams of winning a trip to New York, and becoming rich and famous. I’m not sure I even thought about what would happen next, but it was enough of a dream to keep me going,” he says. Powell is very familiar with the stereotype of the artist as a dreamer, an independent spirit unencumbered by practical matters like paying bills. But he insists it doesn’t have to be that way. He says making a living as an artist is just like any other job. “I solve problems, either logically or creatively,” he says. Following a rigorous talent search process, Powell was awarded a four-year scholarship to the renowned Pratt Institute in New York City that covered nearly all his expenses. His work following graduation has included a position in animation and teaching art at a private school in Rockville, Maryland. Since moving to North Carolina, he has earned a following of clients who appreciate his bold use of color, the majestic scale of much of his work, and themes

Everyone pats you on the back when you’re young and you have talent, but at a certain age, people stop being impressed and start asking what you’re ‘really’ going to do to make a living. I want to be an advocate and change that perception. — Jermaine Powell

that have universal appeal. He recently completed a six-month residency at Raleigh’s Artspace and has returned to painting murals, family portraits and custom furniture. Seventy percent of his work comes from commissioned pieces. Asked what advice he would offer young artists, Powell says, “Fear nothing. The artwork has to be good, it has to be something with artistic merit that people are willing to pay for, but you have to be willing to take a risk.” Ever practical, he adds, “A calculated risk.” Powell believes art should be visually pleasing, but aspirational as well. “I don’t think of a painting as something to fill the empty space on a wall,” he says. “To me, art symbolizes acceptance and hope. You can experience loss or tragedy, you can make mistakes, but art reminds people they can start again.” Powell also acknowledges that for some people, art will always feel like an indulgence, a luxury they can’t afford. But when art is incorporated into something functional, such as a clock or a table, it serves the purpose of utility as well as beauty. To see more of Powell’s work, visit L

c | 23

givingback Amber Smith (opposite page, second from left) and some of the Activate Good team gather at last year’s 9/11 Day of Service Evening Commemoration at Red Hat Amphitheater.

In 2004, Amber Smith (right) and Heather Leah hit the road to volunteer, laying the groundwork for what would become Activate Good.

Activating Good By matching volunteers with non-profits, Activate Good is spreading goodness across the city. // By Illyse Lane

BACK IN THE OLDEN DAYS – YOU KNOW, THE DAYS before selfies documented every moment of our day, and when finding a gas station or the closest Chipotle wasn’t as simple as touching a screen – Amber Smith and her close friend, Heather Leah, decided to hit the road. Back in the olden days – you know, the days before selfies documented every moment of our day, and when finding a gas station or the closest Chipotle wasn’t as simple as touching a screen – Amber Smith and her close friend, Heather Leah, decided to hit the road. It was September 2004, right around the time Smith should have been starting her junior year at NC State. But she had another idea – one that involved taking her education outside the classroom. “At the time, Heather and I were part of the Kiwanis Club, and we volunteered a lot. We loved it, and we wanted to do more, but there was only so much time in a day,” says Smith. “So we decided to put off finishing school and go volunteer in every state, visiting nonprofits and finding out why people didn’t volunteer more. It was intended to be more of a social experiment.” Armed with an actual paper map and a car with the words “Do Good” painted across the side, the two embarked on a cross-country journey that took them from North Carolina up through Michigan, west to California, and back east toward Texas. And as they traveled, Smith and Leah sought out opportunities to help in local communities through established nonprofits or by creating their own random acts of kindness, gathering a bit of a 24 |

following along the way. After two and a half months and 20 states, they returned home, excited and motivated. “We had great stories to tell and were really inspired to apply what we had learned,” says Smith. Specifically, Smith had discovered that people did want to volunteer, but they didn’t always know how to get involved, often times holding onto the misconception that they weren’t able to fit volunteering into a busy schedule. On the flip side, Smith discovered that nonprofits were in constant need of volunteers, yet often struggled to find them. So in 2005, Smith decided to bridge that gap, and launched Activate Good, an organization dedicated to activating volunteers to help charitable causes in the local community. These days, Smith, who holds a master’s degree in public administration and nonprofit management, is the executive director of this thriving organization. Through the use of an interactive website, Activate Good has become an invaluable resource in our area for matching those wanting to help with the nonprofits that desperately need the manpower. With a search engine that can be tailored by criteria that includes dates, causes and skills, volunteers can find their niche, making it a coup for those wanting to get involved and the 280 nonprofits that have come to rely on it. “One of the smartest things we ever did was connect with Activate Good,” says Dallas Bonavita, executive director of Note in the Pocket, whose mission is to provide clothing to impoverished and homeless children in Wake County. “All nonprofits are

Interested in Activating Your Own Good? Looking for a way to start volunteering? Plan now for Activate Good’s 9/11 Day Of Service 2015. It’s a great way to get involved if you are an individual who wants help, or a business looking to organize a group to volunteer. Visit to find out more about this event and other ongoing needs. Looking to motivate high school students? Learn about Activate Good’s Activate Schools initiative. The Community and Leadership Service Curriculum class is currently offered at local high schools. It’s a full credit, semester class that teaches students about the value of volunteerism, empowering them to become the next group of volunteer leaders.

three-legged stools. We need equal love and support from the community, sponsors and grantors, and volunteers. We are able to build relationships that strengthen our ability to serve through Activate Good. Amber has introduced us to so many quality businesses and individuals.” Richard Averitte, owner of Good Vibrations Consulting, is one of those individuals. He’s been involved with Activate Good for nearly five years, through both professional and personal opportunities. For Averitte, one of the positives to working with Activate Good has been the ability to connect with organizations that benefit from his natural strengths and interests. “Too often the business community thinks the only way they can help is with their dollars, while in fact there are many nonprofits who are in need of skill sets such as accounting, marketing and administration,” says Averitte. “As a small business owner I can’t stroke a check like a corporate sponsor; however, I can donate my time and skills. I have volunteered on a number of projects, all of which have been rewarding.” Experiences such as Averitte’s are exactly what Smith wants to share, as Activate Good strives to meet its short-term goal of making 10,000 volunteer connections by the end of 2015 and accomplish its | 25

long-term vision of making the Triangle number one in volunteerism. “Right now, our area is ranked 35th out of 51 in the nation compared with similarly sized metropolitan areas. We are ranked number one in so many other areas, why not volunteerism?” she says. To achieve that goal, Activate Good is working to give people everyday access to volunteering through institutions such as schools, universities and the workplace, while simultaneously helping build the capacity of nonprofits to handle even more volunteers. And most importantly, through its work, they are continuing to reinforce the message that there’s no one-size-fits-all solution for those thinking about volunteering. “Every person has their own interests, their own causes that they are passionate about, and their own schedule. There’s not one answer,” says Smith “We work to show variety, whether it’s working alone, with your friends, your coworkers or using your professional skills. Anything you want to do, there’s someway out there to make it happen.” All it takes is using Activate Good to make a match. L


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TWO FREE FITNESS classes Orangetheory Fitness July 1-August 31 | Register for 2 free classes Chapel Hill: 104 Meadowmont Village Circle 919.883.9424 Morrisville: 1112 Market Center Drive 919.883.9469 Holly Springs: 1112 Market Center Drive 919.267.1683 Friday Food Trucks Cary Coworking July 3 | 4:30-7pm 145 W Chatham Street | Cary Wine Tasting Chatham Hill Winery July 3, 10, 17, 24, 31 August 7, 14, 21, 28 5-10pm 8245 Chapel Hill Road | Cary 919.380.7135 Beer Tasting Triangle Wine Company July 3, 10, 17, 24, 31 August 7, 14, 21, 28 6:30-8:30pm 3735 Davis Drive | Morrisville 919.462.1912 Independence Eve Celebration Cary Arts Center July 3 | 6:30-9pm 101 Dry Avenue | Cary July 3rd Fireworks Morrisville Community Park Fields July 3 | 6:30-10pm 1520 Morrisville Parkway | Morrisville Mac’s Tavern BlueGrass Featuring The Grass Cats Cary Arts Center July 3 | 8pm 1014 Ryan Road | Cary Independence Day Olde Time Celebration Fred G. Bond Metro Park July 4 | 7:30am-3pm 801 High House Road | Cary 28 |

Independence Day Celebration Koka Booth Amphitheatre July 4 | 7:30pm 8003 Regency Parkway | Cary 919.462.2025

Cary Downtown Farmers’ Market UNC Wellness Center July 4, 11, 18, 25 August 1, 8, 15, 22, 29 8am-12:30pm 135 W Chatham Street | Cary Western Wake Farmers’ Market UNC Wellness Center July 4, 11, 18, 25 August 1, 8, 15, 22, 29 8am-12pm 101 Gathering Park Circle | Cary Waverly Place Farmers’ Market Waverly Place Shopping Center July 4, 11, 18, 25 August 1, 8, 15, 22, 29 9am-1pm Corner of Tryon & Kildaire Farm Road | Cary UNC Wellness Market UNC Wellness Center July 4, 11, 18, 25 August 1, 8, 15, 22, 29 7:30am-12:30pm 350 Stonecroft Lane | Cary Oak Barrel Tasting Chatham Hill Winery July 4 | 11am-6pm 8245 Chapel Hill Road | Cary 919.380.7135 Tuesdays for Tots Koka Booth Amphitheatre July 7 & August 4 | 9:30am-12pm 8003 Regency Parkway | Cary 919.462.2025

Mystery Book Discussion: In the Woods by Tana French West Regional Library July 8 | 12-1pm 4000 Louis Stephens Drive | Cary 919.463.8500 WinD Down Wednesdays Waverly Place | 6-9pm July 8 | Jim Quick & Coastline July 15 | Band of Oz July 22 | Hip Pocket July 29 | Rebekah Todd, Matt Phillips & Friends August 5 | Bull City Syndicate Corner of Tryon & Kildaire Farm Road | Cary The Hot Sardines Koka Booth Amphitheatre July 9 | 7:30pm 8003 Regency Parkway | Cary 919.462.2025 Wine Tasting Triangle Wine Company July 9, 16, 23, 30 | 6:30-8:30pm August 6, 13, 20, 27 | 6:30-8:30pm 3735 Davis Drive | Morrisville 919.462.1912 Friday Food Trucks Cary Coworking July 10 | 7-11pm 145 W Chatham Street | Cary Reggae at Rally Point Rally Point Sport Grill July 11 | 6:30-8:30pm 1837 N Harrison Avenue | Cary 919.678.1088 Apex Music & Movies in the Park Series: Movie Night Apex Nature Park July 11 | 7-10pm 2600 Evans Road | Apex 919.249.1120 for movie title Six String Presents The 3 Davids Cary Arts Center July 11 | 6:30-8:30pm 101 Dry Avenue | Cary 919.469.4069

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How Shipwrecks Shaped the Destiny of the Outer Banks West Regional Library July 22 | 7-8pm 4000 Louis Stephens Drive | Cary 919.463.8500 Watercolor Society of North Carolina Art Show The Halle Cultural Arts Center July 24-August 27 Reception July 24 | 6-8pm 237 N Salem Street | Apex 919.249.1120 Chatham Street Chowdown Food Truck Rally West Chatham Street, Downtown Cary July 26 | 5-9:30pm Between Academy Street & Harrison Avenue Downtown Cary Food & Flea Ashworth Village July 12 | 12-4pm Corner of Academy & Chatham Street | Cary Pastry Camp for Teens Wynton’s World Cooking School July 13-17 | 10am-3pm 969 N Harrison Avenue | Cary 919.694.5188 Wheels of Soul and Tedeschi Trucks Band Koka Booth Amphitheatre July 18 | 6:30pm 8003 Regency Parkway | Cary 919.462.2025 Ted Talks: Heroes West Regional Library July 19 | 2-3pm 4000 Louis Stephens Drive | Cary 919.463.8500 How to Find the Best Plants for Your Garden West Regional Library July 20 | 6:30-7:30pm 4000 Louis Stephens Drive | Cary 919.463.8500

World Cuisine Camp for Teens Part 1 Wynton’s World Cooking School July 27-31 | 10am-3pm 969 N Harrison Avenue | Cary 919.694.5188 Finding the Right College for You West Regional Library July 30 | 6:30-7:30pm 4000 Louis Stephens Drive | Cary 919.463.8500 Beer, Bourbon & BBQ Festival Koka Booth Amphitheatre July 31 & August 1 8003 Regency Parkway | Cary 919.462.2025 Apex Music & Movies in the Park Series: Movie Night Apex Nature Park August 1 | 7-10pm 2600 Evans Road | Apex 919.249.1120 for movie title World Cuisine Camp for Teens Part 2 Wynton’s World Cooking School August 3-7 | 10am-3pm 969 N Harrison Avenue | Cary 919.694.5188

Apex Music & Movies in the Park Series: Reggae Infinity Apex Nature Park August 8 | 7-9pm 2600 Evans Road | Apex 919.249.1120 Culture Club Koka Booth Amphitheatre August 11 | 7:30pm 8003 Regency Parkway | Cary 919.462.2025 Peter Frampton & Cheap Trick Koka Booth Amphitheatre August 12 | 7pm 8003 Regency Parkway | Cary 919.462.2025 Jim Gaffigan Koka Booth Amphitheatre August 14 | 8pm 8003 Regency Parkway | Cary 919.462.2025 39th Annual Lazy Daze Arts & Crafts Festival Downtown Cary August 22 | 9am-5pm 919.319-4560 Apex Music & Movies in the Park Series: East Coast RHythm & Blues Apex Nature Park August 22 | 7-9pm 2600 Evans Road | Apex 919.249.1120 Apex Music & Movies in the Park Series: Movie Night Apex Nature Park August 29 | 7-10pm 2600 Evans Road | Apex 919.249.1120 for movie title

Send us... Community events you would like published in the calendar can be emailed to | 29






GEMS of Fuquay-Varina Fuquay Springs and Varina merged in 1963 to create the modern town that is now known as Fuquay-Varina. The southwestern Wake County town initially centered on tobacco trade and agriculture, but has seen recent rapid population growth and real estate development over the last two decades as a bedroom community to Raleigh and Research Triangle Park. Cary Living magazine’s ongoing series of Hidden Gems features Fuquay-Varina this issue, with men’s styling, some European flair, food for thought and authentic art.

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Story & photos by Dave Droschak

All photos courtesy of Dave Droshack



Want to head back in time to the Old World days of Europe in southern Wake County? Really? Well, check out the 9,000 square foot Chateau Bellevie bed and breakfast a few minutes from downtown Fuquay-Varina on Highway 401 South. Once you enter the gates you are squarely placed in European paradise, from the antiques (some of which are more than 350 years old) and the exquisite manicured gardens to the amazing organic Romanian sausages for breakfast. Upon entry, guests are treated to music from a 160-year-old grand piano with mother-of-pearl keys and the first of many French chandeliers that adorn the chateau. But the decorative light in the foyer isn’t your ordinary chandelier. It possesses 100 pounds of crystal, and even has a motor which lowers it for cleaning. “We do have crystal chandeliers everywhere – including in toilet rooms,” said owner Maria Costiuc. While there are no weddings staged here per se, there is a honeymoon suite for those who elope. A couple from Alaska found the chateau online and did just that recently, according to Costiuc, who along with her husband migrated from Romania to New York and then North Carolina. “It’s a chateau, so it’s somewhere between a castle and a house,” she said. “We built this because my husband and I wanted to invite our guests to spend the night in Europe. So, we decorated it with antiques from France, Italy and England. And I do like an eclectic décor that touches more hearts than one,” Costiuc said. Costiuc also cooks the organic and fresh-made food with recipes from Europe, adding a personal touch to each breakfast. “We kind of treat our guests like royalty; you feel like you’re in a different era when you stay here,” she said. Rates range from $220-$375 per night, and include breakfast. Dinner is also available upon request for special occasions. | 31



ART GALLERY Rick Mullen was in the computer business from 1985-97 working on small business systems, and would moonlight weekends at the former farm supply store his grandfather started in 1950 at a prime location on the corner of Broad and Main streets. The more Mullen worked at what is now Ashley’s Art Gallery, the more he felt he was missing out by just sitting behind a desk or making computer troubleshooting calls at his Monday-Friday day job. “At the end, the computer business got on my nerves, and here I just enjoy coming in every day,” Mullen said of the custom art gallery that attracts internationally known artists who tour the country and always seem to find their way back to Fuquay-Varina. “Once I get going each day, it is hard to leave. I would probably pay somebody to do this job. “Everybody who is interested in artwork, who can afford it, seemingly has their life together,” Mullen added. “If they didn’t they would be worried about something else, so it’s just a lot of extraordinary people who I learn a lot from just by listening to them.” Mullen’s gallery has a little bit of everything – from North Carolina pottery and Tiffany style lamps to an exhibit of more than 50 original paintings. The store got its big break when the Greenwich Workshop in Connecticut – North America’s leading fine art publisher – teamed up with the gallery. “They took a chance on us, sending some big-time artists down here, and we roll out the red carpet for them,” Mullen said. “Occasionally they get a key to the city.” One of the keys to Mullen’s success is listening to the needs of his client base. “It was realism for a while because most of my customers are the baby boomers and more traditional, but in the last few years we’ve gotten into more abstract art because customers tend to like the bright colors now,” he said. At one point, Mullen thought he wanted to take his gallery to the next level in a trendy, artsy location. “I always wanted to get out of the area and open up a place that was really high-end in a place like Jackson Hole or Scottsdale, but now this area has about as much potential as any place,” he said. 32 |

Jim Dodd just turned 87 years old but still finds the time to occasionally drive from Cary to Fuquay-Varina to purchase his men’s clothing, sneaking in the back office of owner Steve Ashworth to “catch up” each and every trip to the South Main Street retail shop. “I just feel comfortable coming in and I know everything they carry is nice stuff,” Dodd said. “They always make me feel like I’m going to buy two or three suits when they know I’m just going to buy a shirt.” Ashworth’s Clothing & Shoes is inching toward 80 years, located at the same storefront address that Steve’s grandfather, Rufus Ashworth, founded in 1937. The spacious men’s clothing store is unique because of its selection…and service. “We like to say we try to stay true to the specialty portion of our business – special merchandise, special service, special things – and listening to the needs and wants of our customers,” Steve Ashworth said. “We try to make it an experience instead of just putting it in a bag and taking it home. We strive to have products that are not in big department stores, and we still sell a lot of American-made products.” Ashworth himself often measures customers during fittings. One of the store’s clients is NC State men’s basketball coach Mark Gottfried. “We do custom shirts, custom suits and custom sport coats,” Ashworth says. “When you build that relationship with a guy who is hard to fit or wants something special they tend to stick with you over time, and they tend to tell their friends.” And if you need a colorful tie, well, Ashworth’s is your spot. “We do sell a lot of ties, even though ties as a category has been shrinking over the last 15-20 years,” Ashworth said. “We carry a lot of special-looking ties and we carry seasonal ties, so there will be something in the spring and summer that will look totally different from the fall or the winter.”


BAKERY & CAFÉ Broad Street was blocked off for an upcoming concert one afternoon, but Noel Anderson managed to find his way into Nil’s Bakery & Café for a pound of chicken salad to take to a friend who just had a baby. “My wife swears by it,” Anderson said when asked why the couple frequents the Mediterranean café, which has been opened since 2000. “It’s not a chain restaurant. This place is so unique, so different. And the food is healthier, has a clean taste to it, so you feel good after you eat it. It’s something my wife and I always look forward to.” Mustafa (the chef) and his wife Sibel took over the café in 2005. The couple moved to the United States from Turkey about 15 years ago. “It’s nice coming in here, too, because you’re always dealing with the same people,” Anderson said. The café specializes in wraps, sandwiches, salads (which can be purchased by the pound), soups, Turkish coffee and some awesome desserts such as their colossal cannoli pastry. “Every day I make soup from my country, no American soups,” Mustafa says, laughing, as he rattles off a list of cabbage, leek and lentil soup in broken English. All items are grilled here, so if you’re looking for fried food, some fast food option may suit you better. But if you’re seeking fresh hummus or grape leaves, you’ve found palate paradise at Nil’s. And don’t forget to check out the various paper money displayed at the counter from countries such as India, Indonesia, Singapore, Australia, Canada and Mexico. “All customer tips,” Mustafa says. “Yeah, it’s a beautiful collection.” L

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health MEN’S


Doctors Warn About Procrastination


Mud & Guts


Making Time

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Doctors Warn:

Procrastinating Can Lead to Health Problems for Males // By DAVE DROSCHAK


Men can view themselves as indestructible, logging 70-hour work weeks, skipping the gym, eating chips, burgers and fries late at night, drinking or smoking — or worse — both. And unfortunately, males often ignore the warnings signs unhealthy living can produce or skip their regular physical, prostate exams or a colonoscopy. Most, if not all of these procedures, are painless and can save your life with early detection being the key. Doctors Allen Mask and Jack Hughes, veterans of Triangle-area medicine for decades and leaders in their fields, help us understand

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the top five areas of concern for males. Mask is the founder and medical director of Raleigh Urgent Care Center. He has also served as the medical reporter for WRAL-TV’s health team since 1993. Meanwhile, Hughes is now 95 years old and was a practicing urologist in the Triangle until the age of 69. He remained in the medical field for 11 more years until retiring at age 80. “To me, it has been moderation,” Hughes said. “Moderation in everything, but I don’t think you can work too hard, provided what you’re doing doesn’t put you under stress you can’t handle.”

Weight The term “beer belly” in males encompasses more than a few brews. Doctors say males tend to put on weight in their midsections with a fatty diet and unhealthy lifestyle, or a combination of lack of sleep and eating late at night. And men hate to hear their doctors proclaim: “You’ve got to lose 10 pounds.” Seems easy, correct? Sometimes all it taks is a lifestyle change as a change in dietary choices. In particular, Mask says black males across the Southeast have a higher death rate associated with stroke, which leads back to diet choices. “We love our pork, we love out red meat, and we also tend to exercise less in this region. Seventy-two percent of Americans are either overweight or obese, and obesity is a major risk factor for everything,” Mask said. A simple treadmill test on a regular basis, even for younger males, is a good idea, the doctors said.

Prostate Exams Males need to begin these procedures once a year at the age of 40, most of the time in conjunction with a physical. “This is the one procedure that jumps out for me at this age,” Mask said. A large cross section of males don’t get an annual physical, which is puzzling to doctors since most if not all insurance companies cover this procedure. Mask recommends having the rectal exam and blood work. “And you can’t skip one,” Mask said. “The idea is you have to have the two done at the same time.” Mask says males often balk at the rectal exam. “Once they have it done, it takes less than 10 seconds. It is really not that invasive. You just have to man up. By the time you walk out of the office, you feel perfectly fine. It makes no sense to balk at this.” And of note, more African Americans die of prostate cancer in North Carolina than any other state. “If I am going to take my car in once or twice a year to the auto dealer for a checkup, I’m certainly going to do it for my own body,” Mask said.

Colonoscopy A must at age 50, but yet again another exam males tend to shy away from. “A lot of people just don’t think about their own mortality; you’re busy making a living and looking after your family,” Hughes said. “And having an education is important; knowing about the benefits of good, clean living and paying attention to symptoms.” Colon cancer is the most preventable form of cancer in males, but can lead to serious problems if gone undetected. If the exam is normal, the recommendation is to have another one at age 60. “Males need to put a big red flag by this exam,” Mask said. “It all starts off as a polyp, maybe the size of a BB or maybe two or three BBs strung together, and the doctors notice those and shave it off, much like shaving a piece of your beard, and then it’s gone. It’s not a cancer where all of a sudden a mass is there the size of a lemon, so it’s very preventable.” Sedation methods now make the procedure very tolerable.

Exercise Males more than females suffer from the “I’ll do it tomorrow” syndrome, and it’s most prevalent when it comes to regular exercise, which can greatly reduce many health issues. A lack of time because of work is the number 1 excuse here, but as Hughes says, that’s what it is – an excuse. “A yearly physical can pick up things such as diabetes or high blood pressure,” Hughes said. “The problem is, people will start on an exercise program in January and it might last until March. That doesn’t do much good.” For 25 years, Hughes would wake up at 5:40am and jog 2 and a half miles per day. “Those who don’t exercise just aren’t motivated,” Hughes said. “I grew up in the Depression and had to work hard. I guess I was just one of those males who was motivated. Most people agree you should do it, but only a small percentage will do it regularly.” At 95, Hughes still goes to the gym three times a week for 30 minutes. “And then some guys just walk around with their potbellies hanging over their belts.”

Stress Males are still viewed as the primary breadwinner in most families, and if the wife also works then chores, such as watching the kids or grocery shopping, have to be shared responsibilities at home, adding more stress to an already stressful lifestyle. “Being able to handle stress is probably one of the greatest gifts a person can have – not getting overly excited in stressful situations, being able to remain relatively calm so you can think things through,” Hughes said. “That doesn’t come easy, and some people can never handle stress.” Mask notes that the leading deaths in males center on cardiovascular disease. Meaning blood pressure checks on a regular basis can alert doctors to early symptoms. L

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MUD Obstacle races are demanding – and messy – but they’re the latest craze in making fitness fun




When Fred Augustine showed up for his first obstacle race, he had no idea what he was getting into. His wife had signed him up for something new, and he looked forward to breaking out of his routine at the gym. “It was a 13-mile event. When I got to eight miles, I just wanted to quit,” Augustine remembers, before breaking into a laugh. “I swear I thought she just wanted the life insurance policy.” Augustine finished the course, with a little help from his wife, who hopped a guard rail and helped him cover the last 10 yards. “I thought, ‘I did this for a t-shirt and a medal?’” he says. Augustine is not alone. Obstacle runs (and similar events called mud runs or adventure runs) are attracting a growing number of people who are looking to break away from traditional fitness routines. As the name suggests, obstacle runs add a variety of challenges to a traditional running race. For starters, all of them are off-road events. Participants scale walls, climb nets and wade through bodies of water. “It’s experiential entertainment,” says Rob Dickens, who operates the Rugged Maniac obstacle race series. “People are no longer satisfied to sit on their couch and have entertainment delivered to them via a television. They want to get out there and be a part of the action. They want to go out and have fun, and get exercise at the same time.” Rockingham Motor Speedway hosted a Rugged Maniac event in May, drawing 8,000 participants. Dickens, a Wilmington native, would like to

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bring an event to the Triangle area if he can find a suitable location. “We try to find a location with interesting terrain, whether it’s a stream or hills or a pond,” Dickens says. “But we also need a venue that’s big enough to hold our event.” And building a course is no small task. After getting hooked on running obstacle races, Augustine got the bug to build a course. He quit his job and ventured out on a large property owned by a race buddy. “I went out into the woods one day with a spray paint can and hedge cutters. I cut my way through and made a trail,” he said. After Tropical Storm Sandy wiped out his first course in 2012, he rebuilt it and launched Legend Race, held annually in September in Oxford. To keep expenses low, Augustine prepares the entire course himself. “I hang ropes, hang cargo nets in trees, build obstacles,” he says. “There are inverted staircases, teeter-totters to run up and down. You swing from a rope [to a net] in mid-flight.” Today, Legend Race has close to 500 participants. Like most obstacle races, it attracts many young adults who aren’t content to settle for jogging on a trail or a treadmill. The obstacles add a level of excitement as well as a sense of camaraderie. If you’ve never felt the rush of successfully climbing a wall, your fellow racers usually lend a hand. That’s the spirit of the event. There’s a cool factor, too. The Rugged Maniac website promotes “epic” obstacles and “plenty of beer” at the finish line. Turning a workout

into a party makes these events attractive to groups. Many obstacle racers train together and travel several hours to a race site. With a little planning, you can make a weekend of it. “A lot of people are competitive, but a lot of them are encouraging people and want to see them do something they never thought they could do before,” Augustine says. “It’s a great team-building atmosphere.” You don’t have to channel your inner warrior to take part in an obstacle run. While some events are meant to test endurance and fitness, others cover just a couple of miles. Some people might aim for first place, but most set more personal goals. “I like to compete against myself,” says Augustine, who has taken part in more than 25 events. “I go back to the same races to see if I can do better. For me, physical fitness is more about functional fitness than it is just to look good.” Not all the races are geared toward the adventurous 20-something set. Mud runs attract families with children, capitalizing on the idea that getting a little gooey goes a long way with kids. Adam Spisak imagined the day when he would want to run a race with his young daughter, so he developed the Big Muddy Challenge, which holds events in North Carolina and Virginia. The season-opener in Raleigh attracted about 2,000 people. At the Big Muddy Challenge, the obstacles are a little toned down, and the use of mud, soap suds and inflatables appeals to a wide age range. At a Charlotte event, one family competed with four generations, from age six to 82. “The majority of our folks go at their own pace — run, walk, crawl. That’s all encouraged,” Spisak says. “We’ve tapped a very unique niche in the market that is under-served.” Whether you’re looking to push the adrenaline or just get your family off the couch for the weekend, there’s an obstacle run that will challenge your fitness routine. The terrain will change, you’ll wind up covered in gunk, and you might discover some physical attributes you didn’t know you possessed. “We get people who are all shapes and sizes,” Dickens says. “There are people who want to be competitive and get that medal. But for most people who come to our events, they just want to get outside and have fun, doing something active. L


For more information on North Carolina obstacle runs and mud runs, go to | 39

It’s Time to Start

Making Time // By Corbie Hill


Erik Broo doesn’t want to wake up at 5:30. He doesn’t want to groggily force himself out of bed while his wife and young son still sleep. He’s not sure how his body will react to leaving his North Raleigh home on his road bike, cycling dozens of miles even before the sun is up and returning home as others are only getting out of bed. He doesn’t want to do it, he says, but he’s going for it anyway. Otherwise, there’s really not time. “I have to try,” he says. Broo, like many who balance career and family with inconsequential things like sleep, is a busy guy. The 31-year old is a quality manager with Advance Auto Parts and has a one-and-a-halfyear-old son. Still, he cares about his health, so he sticks to a vegan diet. And he makes the time to exercise. “I started taking cycling seriously at 25,” he says. He has competed in races like the Tour de Gila in New Mexico and the Air Force Association Cycling Classic in Arlington, Virginia, and his training regimen involved hundred-plus mile rides. As a dad, however, he can no longer simply hop on his bike and be gone for

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hours on an open-ended ride. Today his Saturday outings, accordingly, are in the 55-60 mile range. “Now everything has to fit around nap schedules and lunch times – it’s much more regimented,” he says. “I suppose I could get out the door early enough and still get in a 100-mile ride if I wanted, but I’d have to be going to bed quite early.”

Cary fitness trainer Joe Matroni squeezes in workouts when he can fit them in. It sounds counter-intuitive, but when he’s at his job at Life Time Fitness he’s not working out, per se, but training clients. Besides, Matroni, 22, is also an NC State student: between full-time work and school, there’s not a lot of time. “You take opportunities when you have them,” he says. His attitude is more go-until-you-drop than Broo’s, though the two have in common that they make time to exercise when none seems to exist. “If you have a free hour, don’t just sit there and relax,” Matroni says over the phone, audibly switching into trainer mode. “Go get your workout.” Without these workouts, Matroni wouldn’t be in shape for the 70mile triathlons he prefers. Broo has felt his racing performance suffer when life gets in the way of his workouts – he recently changed jobs and moved, for example, and hasn’t gotten back in a good workout rhythm. Still, he’s confident he’ll find a new routine and be back out there, making the time to ride the distances he used to. And exercise-friendly central North Carolina will still be there. “We have trails everywhere, so if you want to run you can always run in a different spot,” Matroni says. “Whenever you’re driving, you always see someone running, or you see packs and packs of cyclists. We definitely do more than enough, I believe, to provide adequate infrastructure. People know it, too.” L

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b a r G s ’ t e L rger! u aB The traditional burger is always a hit, but there’s more between the bun than ever before. // By Kurt Dusterberg Photography by Sean Junqueira Photography For most of us, the idea of a juicy beef patty on a bun holds a certain appeal. We grill burgers for family get-togethers, serve them up at neighborhood picnics and tell our friends, “I know this great little burger place.” These days, it’s not just the patty and bun that make our mouths water. Restaurants now dress up their sandwiches with special toppers and sauces that make it an adventure to select a

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burger off the menu. So the next time you’re in the mood to sink your teeth into something juicy, consider your options beyond the basic lettuce, tomato and cheese. There are endless combinations to bring out the best in your burger. And if you’re not a meat eater, check the menu carefully. Beef isn’t the only thing that tastes delicious ground, pattied and served on a bun.

Pig Out Burger

The Pig Out Burger always gets people’s attention at Abbey Road Tavern and Grill. For starters, the beef patty is a whopping 10 ounces. Then it’s topped with two ounces of pulled pork, barbecue sauce and white Vermont cheddar cheese. We’re not done yet: they round it out with bacon and fried onion straws. Sides include fries, onion rings and hand-cut chips. “Every time we bring it out to someone, they say, ‘Wow!’” says manager Jennifer Switzer. “It’s a huge burger and a combination people just love.”

The name Hamburger was derived from Hamburg steaks that were introduced to the US by German immigrants.


Abbey Road

Did You Know?

1195 W Chatham Street, Cary 919.481.4434

Bad Daddy’s Burger Bar Bad Ass Burger

The Bad Ass Burger is the top seller at Bad Daddy's Burger Bar in Morrisville. While their other burgers are a hearty eight ounces, the Bad Ass Burger packs a 10-ounce patty of custom-blended premium beef. Horseradish mayonnaise provides a little extra kick, along with deep-fried bacon and house-made American cheese. Top it off with lettuce, onions and pickles on a brioche bun. "It's stacked pretty high, so it has some visual appeal," says assistant manager Ethie Rodriguez. "Once it hits the table, people sometimes think, 'Whoa, what did I just order?'" Sides include fries, chips, slaw and a fruit cup. For something a little different, consider the fried pickles.

3300 Village Market Place, Morrisville 919.297.0953 | 43

Burger 21

Ahi Tuna Burger Are you looking for a burger, but you want to pass on the beef? Burger 21 has the answer – it’s the Ahi Tuna Burger. It’s made from a tuna steak, but cubed and ground. But it gets better. It’s served with a caramelsoy sauce, fresh avocado and pickled cucumber, along with lettuce and tomato on a brioche bun. The sushi-grade ahi tuna patty has panko breading on the outside. “We flash fry it for one minute, so it still has a nice, raw texture on the inside, but a crisp, golden coating on the outside,” says owner Mitch Neal.

14220 Bradford Green Square, Cary 919.462.0900

Corbett’s Burgers & Soda Bar Sodaliscious Burger

There is plenty of variety among the offerings at Corbett’s Burgers, but you can’t go wrong with the classic Sodalicious Burger. The meat comes from a local butcher, fresh each day, and the sandwich includes American cheese, hickorysmoked bacon and two sauces. The white sauce is ranchbased, and the orange sauce is similar to Thousand Island dressing, with paprika and Corbett’s own little twist. Sides are à la carte and include sweet baked beans. But general manager Josh Moss recommends the waffle fries with a little something extra: cheese. “With the waffle fries, it holds cheese on there perfectly,” he says. If you bring the kids, they’ll want to look over the selection of more than 250 glass-bottled sodas.

126 Kilmayne Drive, Cary 919.466.0055

Did You Know? In America alone, 50 billion burgers are eaten in one single year. If arranged in a straight line, they would circle our Earth 32 times or more. Source: | 45

Spirits Pub & Grub Smokey Burger

The Smokey Burger is the house favorite at Spirits Pub and Grub. The house-ground, eight-ounce patty is topped with homemade barbecue sauce, two strips of applewood bacon slices and chipotle ranch. But that's not all. They add three onion rings to make this sandwich a mouthful. "I know it's a big burger, but it works. You definitely have to open your mouth wide," says general manager Cindy Dooley. " Most people add the cheddar and jalapenos it suggests on the menu." All burgers come with house-cut fries.

701 E Chatham Street, Cary 919.462.7001


Southern Lovin’ Burger At Tribeca Tavern, the Southern Lovin’ Burger has a variety of flavors that blend into something special. It’s a nine-ounce beef patty on a brioche bun, but that’s just the start. Fried green tomatoes, a local goat cheese and applewood-smoked bacon add three distinct flavors, and a balsamic drizzle ties it all together. “The balsamic and goat cheese go together well, and the fried green tomatoes add a texture aspect,” says chef James Johnson. It’s a big sandwich — “You have to commit to it,” he says — but there is a fiveounce version available too.

500 Ledgestone Way, Cary 919.465.3055 46 |

Did You Know? The person who actually invented the burger was Louis Lassen who, for the first time at Louis Lunch cafe in New Haven, Connecticut, offered a ground beef sandwich to a worker. It was the first known burger.

Source: | 47

Brews // By Julie Johnson


My WayTavern

301 W. Center Street, Holly Springs | 919.285.2412 |

Sometimes, what you really need is a noisy sports bar, full of rambunctious patrons, the walls crowded with TV screens, and old beer cans lining a high shelf. Welcome to My Way Tavern. Too often, a venue like this asks guests to settle for indifferent food and a selection of mainstream beers. Here, the traditional barroom fare is reliably homey, but diners also have more unusual choices, like eight varieties of mac & cheese and burgers exotically topped with a fried egg and béarnaise or sautéed portabella 48 |

mushrooms and red wine sauce. North Carolina beers dominate the 18 taps, supplemented by another 80 or so bottles and cans in a respectable range of styles. A beer of the month and rotating guest taps keep patrons coming back for something new. Sit at the horseshoe-shaped bar, built from reclaimed wood from taken from a 19th century barn in eastern North Carolina, or enjoy the outdoor seating on a warm night.

Photography © Rob Kinnan Photography

“Can I get you a beer?” is one of the friendliest sentences in the English language. It is an invitation to spend time together over the perfect social beverage. Long in volume, low in alcohol, and reasonable in price, beer lends itself to relaxed sipping with friends. Find a great beer destination, and it will offer a wide enough selection to ensure everyone can find something they enjoy, and an atmosphere that encourages the give-andtake of conversation. Here are a variety of locally-run breweries and beer bars in the Cary area that fit the bill.

Photography © Rob Kinnan Photography

Aviator Smokehouse 525 E. Broad Street, Fuquay-Varina | 919.557.7675 |

Aviator opened their brewery in 2008 in an airplane hangar the business quickly outgrew. Their new facility on Technology Park Lane supplies beer for the company’s three in-town destinations: the Tap House, constructed in the old train depot; the Beer Shop, which combines a retail store with an in-store bar; and the Smokehouse—all clustered on one street in downtown Varina. Brewery-owned bars and taprooms tend, not surprisingly, to serve their own brews exclusively, which certainly limits selection. But Aviator maintains a wide portfolio of year-round and seasonal beers, with a fair selection poured at these three locations. For the biggest beer selection, visit the Tap House with its 13 taps, where you can order from the Smokehouse menu and have your entrée delivered from across the street. However, for an evening out with the whole family, sacrifice a little beer variety and choose the Smokehouse, where standard pub fare is enlivened by slow-cooked smoked meats and substantial half-pound burgers. Seven of the eight taps pour Aviator beers, and the eighth is reserved for the company’s home- brewed root beer.

Bombshell Beer Company Photo courtesy of Bombshell Beer Co.

120 Quantum Drive, Holly Springs | 919.823.1933 |

Small breweries across the country have realized that, where the laws allow, opening a taproom is an inviting way to serve fresh beer directly to the public without the headaches involved in running a either a fully-licensed bar or a brewpub with full kitchen – in which the restaurant functions tend to overshadow the brewing side. Taprooms have stepped in to fill the role that local pubs fill

elsewhere: they are often fairly casual, many with communal tables and a neighborhood feel. They appeal to consumers because the beer is as fresh as it can be, and the brewer is likely to make an appearance after his or her shift. Inside an unprepossessing building in a Holly Springs business park is a surprisingly welcoming brewery taproom that meets this description. Bombshell Beer Company is the brainchild of three entrepreneurial women, whose business is a nod to the historical role of women in brewing. The taproom offers a view into the brewery – where there are tours available by reservation – and a roll-up door opens the room to the outdoors and a small biergarten. The atmosphere is relaxed, with scheduled activities that appeal to the regulars: The Bombshell Run Club meets weekly for an evening run, one night a week is devoted to music bingo, and the brewery offers a beer-tasting class to sharpen skills. Two flagship beers, a pilsner and a porter, are always on tap, along with five other seasonal or specialty beers. | 49

Pharmacy Bottle + Beverage

120 E. Chatham Street, Cary | 919.234.1098 | Photos courtesy of Pharmacy Bottle + Beverage

This newcomer to central Cary opened in mid-March next to the Cary Theater, both establishments part of an ambitious effort by the town of Cary to rejuvenate the downtown area. In an earlier incarnation, a pharmacy occupied the building, which was recently purchased with

town funds and reopened now as Pharmacy Bottle + Beverage. Half taproom and half bottle store, Pharmacy now features a modern industrial interior with an openbeamed ceiling, a white subway tile backsplash behind the bar and retro pendant lighting. Big glass windows can be opened in fine weather, and there is limited seating outdoors. Pharmacy is pet friendly. Customers can bring in food from neighboring take-outs or food trucks. On the bar side, there are 16 taps that rotate beers frequently. Pharmacy serves beer in both pints and half-pints, as well as beer flights – a selection of samples that allow a customer to try a range of beers. There is also a cold refrigerator where customers are able to pull cold bottles to enjoy in-house. On the bottle side, all sales are loose bottles and cans, which encourages experimentation. When available, the beers served on draft are also carried by the bottle or can in the retail section, so you can take home a favorite; growler fills are also available.

Tyler’s Restaurant and Taproom

1483 Beaver Creek Commons Drive, Apex | 919.355.1380 |

Photography © Rob Kinnan Photography

50 |

The original Tyler’s in Carrboro has led the fight for good beer since 1998, introducing Triangle drinkers to unfamiliar beer styles and breweries when North Carolina was still a craft beer backwater. As the demand for specialty beer has grown, so has Tyler’s, adding three more locations, of which the Apex branch is the most up market. The dining area – more restaurant than bar in feel – is relaxed and family-friendly; the adjoining Speakeasy is more casual, with pool tables and a sports vibe. Tyler’s hallmark is the extensive beer selection, poured from 80 taps. The danger with so many choices is that the customer can be overwhelmed: Tyler’s eases the confusion with a beer menu that groups beers by useful style categories. And the bar staff is generally welltrained, with a number of certified Cicerones (the beer world’s equivalent to a sommelier). Don’t know what to order? Describe the flavors you like, and let them make suggestions. The bartender may offer a sample of a beer before a customer commits to an entire pint. The food doesn’t stray far from American casual staples of the nachos-wings-Caesar salad variety, but the burgers are well-loved and even come with a touch of Southern flair – pimento cheese and fried green tomatoes top one. But, to be honest, at Tyler’s, the beer is the star.

The Mill

146 S. Main Street, Fuquay-Varina | 919.557.2123

Photography © Jebb Graff

“Coffee-Beer-Wine-Community” reads the tagine for The Mill on Main Street, which cycles through the first three throughout the day in the service of the fourth. The atmosphere in this former bookstore is coffeehouse, not beer bar, with exposed brick and décor that is at once modern and rustic. With a café at the front, a bar at the back, and a high-ceilinged loft upstairs, there are comfortable places to sit and talk over a good beverage no matter what the time of day. The two televisions are usually tuned to something unobtrusive, like the Food Network. The Mill has 20 taps devoted to North Carolina breweries only. Considering that the state now boasts around 150 breweries, with each brewing a number of different beers, The Mill can rotate regularly and still have months of variety to pour for loyal Tar Heel drinkers. Beer is served in a range of sizes, from pints, half-pints and four-ounce tasters to pitchers and growlers. There’s no kitchen, but patrons are welcome to bring in food from outside vendors. With free wi-fi, gallery space, and live music from time to time, The Mill invites you to linger. L

c | 51

Sea Change

How Locals Seafood transformed the way we eat. By Adam Sobsey

52 |

Photograph © Eugene WheeleR

As soon as I walk into Locals Seafood’s office, Lin Peterson hands me a seasonable availability chart of North Carolina seafood. It seems just right that a stack of them is sitting next to some shad Lin smoked himself: There’s Locals’ mission, on the page and on the plate. Our state’s largest catch is crab, and Lin is soon talking about softshells. That seasonal delicacy is generally associated with springtime, even though softshells can actually be better to eat in early autumn. But humans, like our prey, are creatures of habit. Some chefs have passed on Locals’ offers of fresh October softshells on the grounds that customers will suspect them of having been frozen since April. There are almost as many misconceptions about seafood as there are fish in the sea. Locals Seafood, which began five years ago when two North Carolina State graduates started selling shrimp out of the back of a pickup in North Hills, is now more than just a thriving supplier of the best, freshest North Carolina seafood in the area. It’s also providing a valuable, edible educational service. | 53

Photograph © locals seafood

Photograph © Eugene WheeleR

(previous page) Captain Denny Reynolds and mate fishing Blue Crab pots in Albemarle Sound, NC. (left) Live Soft-Shell Blue Crabs – Columbia, NC. (above) Ryan Speckman (L) and Lin Peterson (R) at their Raleigh State Farmers Market location. (right) Captain Luke Midgett harvesting White Shrimp near Stumpy Point, NC.

“He was always asking me, where do you get your shrimp, where do you get your tuna, how much do you pay?” “We have to stop buying our fish from the grocery store!” Lin exclaims. He’s not touting Locals’ own product, he says, as much as warning us about the hazards of mass-market seafood. Most of it comes from far away, raised on dubious industrial aquafarms, with heavy antibiotics and often unfair labor practices, then shipped long distances: a huge carbon footprint. All of this is virtually unregulated by our government—which, paradoxically, notes Lin’s business partner, Ryan Speckman, maintains “the best managed fisheries in the world” at home. Speckman is in his waders as he says this. He’s just pulled Locals’ refrigerated van into the warehouse. It takes two Locals employees to haul an enormous, justcaught swordfish out of the van and into the cutting room. By the next morning, it will be in restaurants all over the Triangle— or perhaps in your kitchen, if you buy a steak or two at Whole Foods, which sells Locals’ catch, or Western Wake Farmers Market (Locals also sells at the Raleigh State and Chapel Hill Farmers’ Markets). The line at Locals’ table is often quite long before the market even open. Paul 54 |

Bishop, who is from the coast and one of Locals’ longest-tenured employees, staffs the table. He is so obliging and friendly that there have been good-natured complaints about the wait in line. (You can pre-order from Locals’ website to save time.) He can tell you about dogfish, cobia, the difference between striped bass and black bass, and how to cook them all. And he can tell you why there’s no grouper in winter: the season is closed to allow the fish to repopulate. “We live and breathe seasonality,” Lin says. He’s surprised that Ryan has returned from the coast with a 35-pound mahi-mahi. That fish is rare outside the summer months—it’s like finding a ripe tomato on the vine in March. When Ryan makes his biweekly trips to buy from fishermen and fish houses, he has some idea of what’s available based on the season and reports, but ultimately he’s subject to the success (and failure) of fishermen, the consumer demands of the urban northeast, and especially the weather, which can play havoc with the catch. He calls in the options to Lin, who immediately relays to the dozens of chefs

Locals supplies what he calls “a snapshot of the coast.” “We’ve actually retrained some local chefs,” Lin says. Others have found exactly what they’d looked for all along. Sean Fowler, of Mandolin in Raleigh, estimates that he buys 90-95 percent of his seafood from Locals. “I always looked at seafood seasonally,” he says. “It’s like a strawberry—you can only get a North Carolina strawberry in the spring. I’d gotten fed up with most of what was available. Locals was a gamechanger. They opened up that pipeline, and created a demand for dogfish, sheepshead, fish that are lesser known but are just as delicious. They’re more sustainable, too. And I know I’m usually

getting fish that’s 48 hours from the ocean.” Lin and Ryan met in the undergraduate Fisheries and Wildlife Management program at N.C. State and bonded over a love of the outdoors. Both were fishermen from childhood. After they graduated, Ryan took a job with an environmental consulting firm specializing in endangered species, which sent him to the coast to do research. An isolated population of the endangered red-cockaded woodpecker, whose habitat is mainly the Sandhills, was discovered near the Albemarle Sound. And it was that discovery, of birds rather than fish, that led indirectly to Locals Seafood. Ryan started fishing out there when he wasn’t studying woodpeckers, catching lesser-known species like sheepshead and black drum., Lin would sometimes come down and join him. After a few years, Ryan moved back to the Triangle, and was dismayed to discover that “the fish I was used to eating weren’t available.”

Photograph © Eugene WheeleR

Meanwhile, at Great Outdoor Provision Company, Lin was soaking up web design, social media and product management. When the plan was spawned in 2010 to buy shrimp from a friend of Ryan’s on the coast and sell it up in Raleigh, there was already a natural team in place: Ryan’s familiarity with the lay of the land (well, water) down east, plus his strong scientific understanding of sustainability and species; and Lin’s affinity for and training in marketing—he carefully scouted North Raleigh street corners before the duo sold their first pickup truck full of shrimp. Their first restaurant customer was Tom Armstrong, the chef at Vinnie’s Steakhouse in Raleigh. He still buys from them. When people come into Vinnie’s steakhouse now, he says, “they ask about the seafood special. It got to the point where we’ve considered changing our name to Vinnie’s Steakhouse & Seafood.” Sean Fowler of Mandolin agrees. “I used to worry that people thought sheepshead was going to be a lamb staring up at them from the plate. But they were quick to embrace it. I don’t think they even knew this was what they wanted all along.” L

c | 55


WHAT IS and how does it work?

By Kate Turgeon Watson Photography by Jennifer Robertson Photography

56 |


For the first time in my professional life, someone slipped me a note that read, “It’s okay to fall asleep.” True story. It happened a couple of weeks ago. And I was relieved to see the small, torn piece of paper and its permission to snooze. The setting: Orenstein Solutions. The reason: neurofeedback training. The thank-goodness-she-exists-and-understands note writer: Frederique Beaufils. Beaufils, a neurofeedback specialist, and I were sitting in a Cary office with calming green walls and cottage-like white furniture. She was on a couch, observing as I did neurofeedback training a few feet away on a computer. As much as I tried to hide it, Beaufils noticed as I struggled to keep my eyes open. Sure, there were three sensors on my ears and two on my scalp. My hair was loose instead of being wound up in its usual bun or ponytail. But none of that was causing the blissful calm. It was, instead, a 35-minute session of constantly moving fractal images on a screen and instrumental music fit for a spa day. Neurofeedback training, Beaufils explains, is a braintraining program. It performs an analysis of the brain’s electrical activity. When it detects “turbulences” in brainwaves, which can indicate inefficient functioning, the music is interrupted by a brief clicking noise. It’s soft and sometimes hard to detect. The timing of that interruption gives the brain vital information, or feedback, to reorganize itself. According to Beaufils, the training helps with symptoms of anxiety, depression, attention deficit hyperactivity disorder (ADHD) and attention deficit disorder (ADD). “The primary goal is stress reduction and emotional regulation. In my view, that’s where it’s strong,” she explains. “It helps regulate the central nervous system. It’s not a treatment; it’s a training.” From my perspective, it was a time to channel my inner Elsa and let it go. (Never mind that I was also channeling

Frederique Beaufils works with clients on neurofeedback training at Orenstein Solutions in Cary. She uses the NeuroOptimal system to improve brain functioning. | 57

everyone from Divergent who took an aptitude test.) It was about relaxation. Even though I did nod off, it was only for a moment. And the overall feeling was more of calm than sleepiness. Neurofeedback trains your brain to be in the present, Beaufils says, which is important during stressful times or following a trauma. “When somebody has memories of something that was disturbing in the past, they’re never in the present. They’re way out there. The problem with trauma and post-traumatic stress disorder (PTSD) is that the emotional charge that comes with memories is replayed again and again,” she explains. “We’ve found [neurofeedback] very useful and … the training is based on repititon, too”

The amount of necessary sessions depends on the client and his/her needs. It’s common, she notes, to see substantial change after about six sessions; 12 sessions are recommended for lasting results. And children with ADHD and ADD often do about 30 sessions. A typical schedule includes training once, or sometimes twice, a week. The session isn’t all time spent in front of the computer. Beaufils spends time talking to clients about their situations, symptoms and how they’re feeling. And, she says, she judges how the training is going by how symptoms ease. “I track the changes that way,” she says. “I don’t do baselines and go into what the computer tells me. I really want to find out what people experience and if it’s actually working for them in their life.” She’s heard from clients that the training is like a massage for their brain, which is music to her ears as she seeks a holistic, noninvasive approach that helps people through situations such as divorce, sleep disorders and addictions. It’s not uncommon for her to hear that clients are sleeping better, feeling centered, working more efficiently and experiencing confidence. What the training does, she says, is improve functioning as a whole rather than trying to fix something. “There are other neurofeedback systems that work differently where you actually have to work at something consciously, exercise and play a game to reach a target. Usually health practitioners do that to try and fix particular symptoms … [but] this is different in the sense that it’s just giving you information. The system isn’t telling you what to do,” she says. Beaufils has been working with the NeuroOptimal system since 2012. While she says many clients are benefitting from it, 58 |

Neurofeedback training sessions last about 30 minutes, during which time clients listen to soothing music and watch on-screen fractal images.

Beaufils says it’s not uncommon for neurofeedback clients to report that they’re sleeping better, working more efficiently and feeling more confident.

it’s also still relatively unknown and sometimes misunderstood. She hopes potential clients will understand that it detects and informs, and does not alter or manipulate. “It’s not you who decides what your brain is going to be

doing. It’s not me who decides what I am going to be doing to your brain,” Beaufils says. “It’s your brain that decides. You have to trust that intelligence … that the brain knows what it’s supposed to do.” L

c | 59

complete the



Do you love your kitchen? Whether yours is a working kitchen or a show kitchen, each needs a personal stamp of originality defining the quirkiness and character of the individuals that brew their coffee there each morning. Here are a few touches to make you fall in love with your own kitchen again.

60 |

Wood Serving Trays Perfect for picnics, casual cocktails, breakfast in bed or decorating your kitchen, this whimsical tray adds a touch of rustic charm to any tabletop or outdoor event. // Elizabeth’s Home & Garden, Small $47, Large $69

Chalkboard Label Containers Organization is the key to functionality in a kitchen, but we’ve gone beyond utilitarian to bring you decorative canisters that store, serve and raise the bar for style. // The Perfect Piece, Small $12.50, Large $16.50

Mixing Bowl and Cookie Jar Everybody loves Mama’s Mixin’ bowl. Glazed stoneware bowls perfect for both special events and everyday use. And in the South we don’t just use a cookie jar for cookies – this cookie jar reminds us all the wonderful things that happen in a Southern kitchen. This cookie jar is just right for any of those delicious Southern confections recipes that your grandmother passed down. // Southern Charm Boutique, Mixing Bowl $46.50, Cookie Jar $41.75

Decorative Towels Like wine? Add a little fun to your kitchen with this dishtowel! // The Perfect Piece, $7.99

Southern Salt & Pepper Tile Top Wine Rack Enjoy the hand painted tile of this uniquely designed wrought iron wine rack. Featuring a five-bottle capacity, this beautiful wine rack combines form and function for an artistic accent to any kitchen. // Elizabeth’s Home & Garden, $129

Salt and pepper are the perfect team, and they just got a little better with a touch of the South. The Southern salt and pepper shakers set is a great gift item for the not-so-Southern friend, to help them understand the ways of seasoning in the good ol’ South. // Southern Charm Boutique, $22.50 set | 61



To Buy or To Lease?

by ED CAMDEN, SOCIAL AND DIGITAL STRATegist, Hendrick Chevrolet Buick GMC Cadillac Southpoint


When my friends and family start to think about

similar to the financing option except that you are

their vehicle purchase, they often ask the question,

paying for the predicted depreciation of the vehicle

“Should I buy or lease?” My answer is always the

from the price you agree upon to what it is set to be

same: “It depends.” No, that’s not my way of

worth in a predetermined number of months, usually

ducking the conversation, but the beginning of a

24, 36 or 48.

longer conversation.

versus buying a house. When you rent a house, you

The main difference between buying a vehicle

and leasing is a line that is often blurred. In simple

typically sign a lease of 12-24 months. You know

terms: The traditional purchase of vehicles has been

what the payment is and as long as you’re in that

with a personal check (cash) or financing via a bank

lease it doesn’t matter what the housing market

or finance company for a fixed number of years.

does – your rent does not change. When you reach

the end of your lease, you can simply walk away and

Once the last payment is satisfied, you receive

the title and full ownership rights. Leasing is very 62 |

I oftentimes use the analogy of renting a house

move into a new home provided there are no

damages to the property that must be paid. When you buy a house and finance it with a mortgage, at the end of the mortgage (much longer than a lease) you own the home free and clear. Now you’re free to sell the home at any time, but how much profit or loss you take depends upon the health of the real estate market, how much equity you have in the house, and a number of other conditions which can vary greatly. All of this is also true with buying or leasing an automobile.

While you should always

discuss your goals and plans with a qualified automobile sales professional who can help guide you in the right direction, use this succinct primer on buying vs. leasing to help you start the process. If your life is in or will be in transition, you’re starting a family that will grow with time, your desires frequently change, or you just simply like the feel of a new car every couple of years, then leasing might be a great option for you. If you are looking for a vehicle for the long haul and like the idea of owning something outright after a number of years, then you may want to look at a traditional


purchase for your next vehicle. L | 63

h e a lt h y


Regenerative Medicine


Traditional Cortisone Injections

by Sean Whalen, MD & Paul Mogannam, MD, Flexogenix


traditional treatment of corticosteroid shots.

In order to consider regenerative medicine as a

treatment option, it helps to look back at the science

corticosteroid shots. According to Daniel J. DeNoon of

that has given it credibility. Even today, Platelet-

WebMD, “They are great at relieving acute pain in the

Rich-Plasma (PRP) and Stem Cell therapy may not be

short term, but they don’t promote healing and may

accepted by all doctors and patients, but a 2010 study

lead to further tendon breakdown.”

suggests that skepticism about regenerative medicine

is misplaced. The study found that therapy is more

favor in 2010, new studies – both abroad and in the

effective at treating tennis elbow than the common

United States– came at just the right time.

64 |

Recently, doctors have been turning away from

Since the traditional treatment was falling out of

40% BETTER LONG-TERM COMFORT Research of patients with chronic lateral epicondylitis – which is essentially chronic tennis elbow – were divided randomly into two groups, one that received PRP therapy and the other that received corticosteroid injections.

Each type of injection was administered at the site of

the greatest discomfort as well as the tendons, via a technique called “peppering.”

The results of this study are particularly important to

chronic pain relief. The group treated with corticosteroid reported that their pain subsided faster than it did for those with PRP. However, six months following the injection, the long-range effectiveness seemed to be squared centrally on PRP Patients. Those who received regenerative PRP therapy in their arm were much more likely to have less pain and more function than those who received the corticosteroid.

By the 18th-month mark, the disparity between the

reported alleviation of pain and recovery of function was rather severe:


64% less pain, 84% less dysfunction


24% less pain,

17% less dysfunction L

c | 65

h e a lt h y


Got Moobs? by Dr. Puja Wentworth, DC


leptin levels and Vitamin D levels. What’s the cause, you

our brothers, fathers and sons … a change of epidemic

say? Endocrine disruptors come in many forms. They

proportions. You may have even experienced it your-

come in the form of plastics used to hold our water, heat

self. Don’t feel ashamed, it happens to the most manly

our food and containerize our food in the refrigerator.

of men! Holding weight around the middle? Increased

They come from a massive level of bioaccumulation of

fatigue? Experiencing increased emotionality? Low T?

endocrine-disrupting chemicals and other toxicities.

And most importantly, have you noticed something you

This change can even be due to our over-exposure to

always dreaded, never thought you would ever experi-

endocrine-disrupting computer lights. And yes, we sit

ence? You found it in the privacy of your bathroom

too much; however, it is not just from the lack of any

mirror … yes, the dreaded “Man-boobs”. You think,

movement, it is from the lack of the right “human growth

“This can’t be!! Maybe my pecs have just gotten

hormone-enhancing, testosterone-building activities.”

saggy?” or “I must just be out of shape!?”

their loss of libido, decreased muscle tone and substan-

This “moobs” epidemic is certainly not just your

Many of our male clients are most concerned with

imagination. We are experiencing an “estrogenization”

tial acquisition of their “man-boobs,” (as they explain in

of the male species – a massive imbalance in the male

their own words).

hormones as well as thyroid hormones, insulin levels,

66 |

What can be done about this problem, you ask?

Let us highlight the top seven biggest changes you can make to enhance your “manhood’ today.


Let go of all grains immediately! Yes, this


Drop sugar like a bad habit – all sugar, including


includes whole grains.

fructose in fruit – in order to heal insulin resistance. Increase good fats (coconut, olive, grass-fed butter, avocado) and stop ingesting canola oil, vegetable oil

and all hydrogenated oils today. Remember,

hormones are made of FAT! We need the good stuff as

building blocks.

Choose glass and stainless steel containers only for



storage. Avoid plastics, period. Incorporate burst or surge training into your life three days per week. This increases testosterone and human growth hormone for 36 hours following.


Increase zinc-rich foods such as cashews, grass-fed

for healthier hormone levels and gut health as well.

Meet with your health advisor to discuss having your


beef, garlic, spinach, pumpkin seeds and kidney beans

complete thyroid hormones evaluated using optimal

values not just “standard” values, to find missing clues

regarding your hormone health and integrity. L

c | 67


68 |


support locally-owned, independent businesses | 69


70 |

do w nt o w n a p e x

support locally-owned, independent businesses

cary living


Photos © Bax Miller Photography

SAFEchild Annual Auction Gala

SAFEchild held their annual auction gala at Marbles Kids Museum on April 18th. The gala raised $150,000 to benefit programs aimed at eliminating child abuse in Wake County by helping adults and children create nurturing environments free from abuse and neglect.

Photos © Rob Kinnan Photography

4th Annual Peak City PigFest

Cook teams from all over the country came to Apex June 19th and 20th to compete for prize money while cooking chicken, ribs, beef brisket and pork. Entertainment included pig races and multiple musical performaces. Proceeds from the 3rd Annual Peak City Pig Fest in 2014 enabled the Apex Sunrise Rotary Foundation to contribute $10,000 each to two very worthy local charities. Funds were also awarded to Operation Coming Home, which builds homes for disabled veterans. (This year, in March of 2015, Operation Coming Home competed their 9th home!) 72 |

Photos courtesy of Ravenscroft

Ravenscroft Alumni Award Ceremony

Former Raleigh Mayor G. Smedes York was honored by Ravenscroft with its Distinguished Alumni Award during a luncheon on May 20th at North Ridge Country Club. This award recognizes distinguished service and loyalty to Ravenscroft and/or outstanding professional, civic, and personal accomplishments. Head of School Doreen Kelly presented Mr. York with his award and Doreen, Mr. York, and Laura Helton Kalorin, the president of the alumni association, posed with him for photos.

Photos © Nestle Purina

SPCA of Wake County Renovation

On June 4th, Purina Cat Chow donated $25,000 to renovate the cat facilities at the SPCA of Wake County in Raleigh to help improve the environment for cats awaiting a forever home. The renovation increased the overall engagement and enrichment of its cats available for adoption with the ultimate goal of decreasing their length of stay at the shelter.

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Photos courtesy of Sophie and Mollies

Spring Fashion show

On May 15th, Sophie and Mollies was thrilled to celebrate their 4th Annual Spring Fashion Show. The red carpet was rolled out in their downtown Apex store and over a hundred guests were in attendance. The stunning models who were all customers, employees and friends of family, elegantly showed off all the latest designs and trends. It was a fabulous evening of beautiful fashions, great food and wonderful friends!

Photos © Rob Kinnan Photography

White Nights Festival

As part of the Russian Festival, the NC Symhony performed in front of a full lawn at Cary’s Koka Booth Amphitheatre on June 12th. Karina Canellakis conducted the North Carolina Symphony and violinist Jinjoo Cho for a program including Tchaikovsky’s Violin Concerto and Shostakovich’s triumphant Festive Overture. Works by Rimsky-Korsakov and Borodin were also performed.

Photos © Rob Kinnan Photography

Cystic Fibrosis Walk

The Cystic Fibrosis Foundation’s National Walk at Credit Suisse was a success on May 16th in Morrisville. Teams were made up of family, friends, coworkers, or a mix, and featured creative themes. Pictured: teams G.I. Joe, Skyler’s Striders, Addy’s Army, Team Matthew, and Strides for Savannah.

Photos © Rob Kinnan Photography

Foster 101 & Pet Adoption DAY

On May 16th, AniMall (located inside Cary Towne Center) hosted a pet adoption day in conjunction with the Town of Cary Police Department’s Animal Control Officers and Cary Companion Animal Resources & Education (C-CARE). Area rescue organizations and shelters were on-site to talk about fostering, adopting, and what it takes to give a pet a good home. Pets available for adoption that day included an Italian greyhound, black lab, chihuahuas and rabbits. | 73

next issue cary living


WOMen’s Health Women’s health – more than developing and sticking to an exercise regimen. Local experts in the fields of mental, physical and social health share tips to get you through the summer in tip-top shape.

FALL ARTS PREVIEW Western Wake County has more going on than ever, and we’ll share what to look forward to in the fall of 2015. Street fairs, themed festivals, outdoor concerts and fireworks shows, along with our juried selection of activities. Get out your calendar, go online and buy your tickets!

hidden gems OF HOLLY SPRINGS Residents of Holly Springs have long known what others are just figuring out – the nooks and crannies that make it such a special Southern town. We’ll show you five secret places that make it worth going out of your way for a snoop around.

SPECIAL ADVERTISING SECTION: EDUCATION Are you new in town, or is your child ready to transition to a new school? Read our synopsis of schools and educational options in the area in our annual education guide.

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Cary Living  

July/August 2015

Cary Living  

July/August 2015