Pinehurst Magazine

PINEHURST

®

M AGAZI N E

JANUARY/FEBRUARY 2015

All About Our

Southern

Food Sunday Supper with Chef Debailleul page 20

An Interview with 195’s Chef Nath

+ Senior

Living

page 40

page 26 P I N E H U R S T

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S O U T H E R N

P I N E S

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A B E R D E E N

From the Publisher JANUARY/FEBRUARY 2015 Sandhills Media Group, Inc. publisher/Editor Sioux Watson Advertising Sales Sioux Watson Julie Shaw Charis Painter creative director Travis Aptt

Recently I tossed a box of software from the office closet, and emblazed in large letters on the front was the statement “Y2K Compatible!” What a huge nuisance and waste of time Y2K preparation became! Companies spent months and hundreds of hours to avoid disaster as computers rolled over to 2000 - and nothing happened. Was that major concern really 15 years ago?

The ending of 2014 thankfully came with no such technological worries.

The calendar has turned over again and it’s time to take just ten minutes to transfer important recurring dates from 2014, such as birthdays, on our fresh new paper 2015 calendars.

January marks the cycle of starting afresh and setting personal goals for the year, such as saving more money, getting fit and eating healthier. No January is complete without contemplating joining a gym, devising a new exercise routine, consulting a doctor on ways to be a better you, or at the very least reading about your options.

Here at Pinehurst Magazine we’ve set a few goals for our magazine, too; in each issue we want to give our readers more local stories from more local voices than ever before. We’ve added some new writers to complement

the existing ones, and added more regular features about people in our community. Young Makers will highlight one person creating art or products they hope to earn a full-time living from; Sunday Suppers focuses on how a local chef spends his Sunday night off, and what they cook in their own kitchen for friends and family.

At what age do we suddenly become a “senior”? Senior living options are greater than ever and can be exciting and liberating - we delve into local choices. We offer a few local, personal stories this issue: Karen Pilson’s journey of seeking better health leads her to run multiple businesses in Southern Pines; golfing legend Peggy Kirk Bell talks golf through the years; and Chef Prem comes out of the kitchen long enough to share his personal tale from India to Southern Pines. But wait wait, there’s more…read on, and as always, let us know what you think.

Here’s to a fabulous 2015 to all,

sioux

Sioux watson Publisher/Editor

Your opinions matter to us. Let us know what you think of this issue of Pinehurst Magazine. Please email sioux@pinehurstmagazine.com with your comments.

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graphic design Lori Lay Jennifer Heinser contributing writers Christa Gala • David Droschak • Robyn James Dolores Muller • Dan Bain • Robert Gable Kurt Dusterberg • Jenni Hart • Adam Sobsey Corbie Hill photography McKenzie Photography For advertising or subscription inquiries call 919.782.4710.

Pinehurst Magazine is published six times annually by Sandhills Media Group, Inc. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher.

Mailing address 4818-204 Six Forks Road, Raleigh, NC 27609 Phone 919.782.4710 Fax 919.782.4763 www.pinehurstmagazine.com 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. Pinehurst Magazine will not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.

“Pinehurst” is a trademark of Pinehurst, Inc.

In This Issue

JANUARY/FEBRUARY 2015

Historic Pinehurst Harness Track Turns 100 Years Old

departments Southern Chatter 10 Professional Spotlight 12 Tech Review 14 Ask the Pro 16 Wine Review 18 Book Review 20 Sunday Supper

38 Calendar of Events 54 Shopping Local 57 Healthy Living

48 26 Senior Living

40 The Natural

Our guide to find the perfect retirement

A chef finds his calling and

community, in-home care and more.

his roots in the Sandhills.

36 Winter Wellness

44 Cornbread, Collards,

can trigger the onset of Seasonal Affective Disorder.

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Happy New Year and here’s to good eating! ~ Pinehurst Magazine

FEATURES

Shorter, darker days of winter

61 Sandhills Sightings

PINEHURST JANUARY/FEBRU ARY 2015

MAG AZIN E

All About Our

Southern

Food Sunday Supper with Chef Debailleul

Senior Living

page 40

P I N E H U R S T

|

S O U T H E R N

page 26

P I N E S

We’re digital!

and Black-Eyed Peas

Pinehurst Southern food and culture with expert Ray Linville.

+

page 20

An Inter view with 195’s Chef Nath

See this issue online at: www.pinehurstmagazine.com

|

A B E R D E E N

®

Southern Chatter professional spotlight photography © don mckenzie

Karen Pilson helps customers make healthy choices.

Nature’s Own

t

Much more than just a health food store

by DOLORES MULLER

The term “ahead of her time” could not be more appropriate when describing Karen Pilson, owner of Nature’s Own, a natural food and vitamin supplement store in Southern Pines. She was into healthy organic food and a healthy lifestyle long before it became fashionable.

At 18 Karen became interested in healthier eating after reading many articles on the subject.

“I can remember my family and I would drive to Fayetteville for vitamin supplements because there was no place in the area to purchase them,” says Karen. She recalled a sign in her parents’ kitchen

10 Pinehurstmagazine.com

that read “you are what you eat,” and they were horrified when she announced she was becoming a vegetarian.

In 1987 Karen experienced a health crisis and visited a clinic where she was treated holistically.

Karen recalls being told by the practitioner that she was not fulfilling her life’s purpose. Two months later she was healthy, and opportunities and circumstances allowed her and her husband Milton to open Nature’s Own, a small 600 sq. ft. store located in what is now Cam Square shopping center.

Karen said, “ I was raising a family and drove

to Chapel Hill to bring organic produce and milk in glass bottles for them and the shop because suppliers would not deliver as far away as Southern Pines.” Customers found that small store, and the business grew. In 1994 they added a cafe. “We were looking for a chef and a friend suggested I contact chef Prem, who was then working in New York with Bobbie Flay,” says Karen. “He agreed to come to set up the restaurant, but not be the chef. He and his family came to Southern Pines and never went back. That was 20 years ago, and he is the only chef we have ever had.” In January of 2000 they moved to a larger location, the old Scotty’s hardware store building, which they completely renovated. Karen laughed, saying, “We had to be out of our old location by February 1st, so January 31st we moved during the record 20+ inch snow. A tractor cut a path through the snow from one store to the other and we hauled everything to our new place.” Karen has decorated the store in bright, happy colors as she is a firm believer in not only you are what you eat, but also what you think, and positive thoughts are very important.

After the move the restaurant was renamed 195, its address. The décor is contemporary. “I wanted to give people the feeling of dining in a big city restaurant,” says Karen. Four years ago a juice bar was added to Nature’s Own. Juices and other healthy food grace the menu, which is totally different from the main restaurant.

Her Bikram Yoga studio, where she teaches, is her latest venture. “Originating in India, it is a 26-posture hatha yoga practiced in a hot room,” says Karen.

Karen’s story is truly a success story. From humble beginnings she has created something special. Her enthusiasm is compelling and contagious, and when asked what her future plans are she said, “I have a passion for helping people and am so grateful and blessed to do what I love to do. It’s not work for me, and who knows where Nature’s Own will take me.”

Pinehurstmagazine.com 11

Southern Chatter tech radar

All-In-One and One-For-All

M

Ohm Portable Speaker & Wireless Charging Dock

by Dan Bain

Maria Morrill was disappointed in the options she found when researching portable speakers, so she followed the age-old advice – “If you want something done right, do it yourself.” Morrill pitched an idea to Quirky. com, a website where would-be inventors can submit their concepts for evaluation, manufacture and ultimate sale. Her device, Ohm, combines a portable Bluetooth® speaker with an inductive charging dock.

The dock is large enough to hold the speaker and a portable device such as a smartphone or MP3 player. As long as the device is Qi-enabled, it will charge wirelessly from the dock, along with the speaker. Once charged, the speaker promises six to eight hours of continuous playback – take it with you, drop it on the charging dock when you get home, and let it recharge for the next trip. It has a Bluetooth range up to 30 feet, further enhancing its portability.

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Available in white or black plastic and silicone, Ohm will look good on your nightstand, entertainment center or desk – and can double as a speakerphone. For those non-wireless situations, it also has a high-output USB port, and includes a 3.5mm audio cable and a USB-to-microUSB cable. The device is available for $169.99 at quirky. com – just search “ohm.”

Southern Chatter ask the pro photograph © david droschak

Pioneer Peggy

p A Golfing Icon

by David Droschak

Peggy Kirk Bell is affectionately called The First Lady of Golf in North Carolina, and with good reason. Mrs. Bell, now 93 years old, has forgotten more golf than most of us know. The longtime owner and golf instructor at Pine Needles Lodge & Golf Club in Southern Pines, Mrs. Bell was honored with the Bob Jones Award in 1990, the highest award given by the United States Golf Association in recognition of distinguished sportsmanship in golf. She also became the first woman voted into the World Golf Teachers Hall of Fame in 2002, and is credited with starting the nation’s first golf schools for women at Pine Needles.

So it’s fitting that the first installment of Pinehurst

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Magazine’s “Ask the Pro” in 2015 features one of the game’s legends, Peggy Kirk Bell, who began giving golf lessons in the 1950s for $2.

Q: What are you most proud of surrounding your golf schools at Pine Needles?

A: We turn out people here who understand the swing. Some of them don’t even know the terms when they come here, some don’t even know how to run a golf cart. We have to teach them a lot, but the main thing is to get the rhythm … and the feel.

We give them a lot of good drills for turning and returning, moving the upper body. We like to keep it simple.

Q: What are the most important aspects of a golf swing?

A: If you can’t grip it right, you can’t swing.

I have my glove marked with gripping the fingers. If the grip is wrong and you have this hand way under here, you have to see a knuckle or two here. You swing from the elbow down by turning. I used to ask [former golfing great] Babe Zaharias how she hit the ball so far. And she said, ‘Well, I just turn away and then I just swing it through.’ She picked up her left heel, but the first thing she did was slap that left heel back down.

Q: How much has equipment changed in the last 50 years?

A: They didn’t have wedges when I grew up. No sand wedges. We had to make more shots; we had to open up that 9-iron. If you could hit a 2-iron you were a super player. I remember bouncing balls on the cement to see how high they would bounce and I said ‘those are the ones we’re playing with.’ The ones that bounced higher were “hot balls” that went further. That’s how it was in the 1950s and ‘60s.

Q: You signed an endorsement deal to promote Spalding products in 1950. How unique was that for the times?

A: For Spalding to give me $10,000 and to pay my expenses was big money. There wasn’t a girl out there on Tour who got paid by a company, and nobody had names on their clubs. I remember telling them when I got married, and Spalding said ‘you’ve got to put Bell on there.’

Q: How many hole-in-ones do you have?

A: Two. It’s still luck. Don’t tell me holein-ones aren’t luck. Some people skip them across the water and they go in the hole.

Q: What makes you happy now?

A: Watching my eight grandchildren play.

All of my children played college golf. That’s important to their life. People that play the game enjoy life better.

Pinehurstmagazine.com 15

Southern Chatter wine review

T

And Nothing But Vermouth An overlooked aperitif gets its due by adam sobsey

16 Pinehurstmagazine.com

There’s a scene in a novel I used to love where everyone is socializing before a dinner party and they’re all drinking an aperitif called Saint-Raphaël. I had no idea what Saint-Raphaël was, but something about the way the scene was drawn, exuding a sort of casually elegant warmth, made me want to be a person who drank aperitifs.

Nowadays, we use the word aperitif to mean just about anything consumed before dinner, but strictly speaking, it’s a wine-based

drink fortified with flavors of herbs, spices, barks, and so on, offering layers of bitter, sweet and spice. The idea is to wake up the palate and stimulate the appetite. One of the best aperitifs is far more common than Saint-Raphaël (which is quite pleasant, it turns out, but good luck finding it). You might even have some in your liquor cabinet. It’s vermouth.

Vermouth has long been mainly that stuff most people don’t want bartenders to put into their martinis - a shame, if you ask me, since a little vermouth is the Robin to gin’s Batman - but of course it was around long before the martini came along, and it’s been making a comeback. The market is now awash in different vermouths, and they make an excellent way to start cocktail hour. The dry ones have a pleasant lemony zip, while the sweet (red) ones provide more burnished woodsy spice. They have a little more alcohol than table wine, but not too much, so you don’t sit down to dinner already woozy from booze. Maybe the best part is that, because vermouth is fortified, it will last up to three months in your refrigerator (it shouldn’t be stored in the liquor cabinet), so you can have a nip, straight or over ice, before dinner without having to open a whole bottle of wine.

Robyn James, the proprietor of The Wine Cellar in Southern Pines, stocks multiple excellent vermouths. Her customers had asked for Dolin, which makes two lighter, slightly sweeter types of white vermouth. She added old-school Boissiere (my choice for a gin martini) and Carpano’s opulent, deep sweet vermouth, which makes for a serious and swanky pre-dinner drink. But even if you’re just using vermouth in your martini or manhattan, she says, “Why not make it a good one?”

Pinehurstmagazine.com 17

Southern Chatter book review

Frankly Speaking

N

by Robert Gable

No matter who you are or where you live, the one constant you can count on is: life will change. As life changes, it can also carry heartache and loss along for the ride. How to deal with change and loss has long been a concern of storytellers. Richard Ford is a storyteller with an extraordinary gift of staring change and loss straight in the face. His latest thoughts about life are in Let Me Be Frank With You. Ford, originally from Mississippi, has written novels and short stories that portray modern life with unflinching honesty. (His previous novel, Canada, was reviewed in these pages in November 2012.) His alter ego, Frank Bascombe, returns to narrate this latest book. The Sportswriter marked the first time Bascombe appeared. Independence Day (which won the Pulitzer Prize for fiction in 1995) and The Lay of the Land brought him to life for more “adventures.” The hallmark of all Ford’s work is that he ponders life, its unknowns, and how strange twists await us.

Let Me Be Frank With You contains four interlinked novellas, each one around 60 pages long. They’re episodes from Bascombe’s day, what he encounters as he goes through the suburban town of Haddam, New Jersey. You could read each novella as a stand-alone story, but in order they lead

18 Pinehurstmagazine.com

from one right into the next. First is “I’m Here,” followed by “Everything Could Be Worse.” The third is “The New Normal.” He ends with “Deaths of Others,” followed by the acknowledgments.

Bascombe is a retired real-estate salesman from the New Jersey shore. He’s now 68 years old, having recovered from prostate cancer and living with his second wife, Sally. His ex-wife has the beginnings of Parkinson’s disease. He volunteers to welcome servicemen and women as they return home from overseas. He listens to Aaron Copland orchestral music to keep from slipping into periodic funks of despair. Frank has some health issues with his neck and back - like most non-twenty-yearolds do. He also has some trouble remembering things, and he says “…. It’s not true that as you get older things slide away like molasses off a tabletop. What is true is I don’t remember some things that well, owing to the fact that I don’t care all that much.”

In the first story he has to deal with one Arnie Urquhart, the man he sold his shore home to 10 years earlier, at the height of the real estate bubble. Hurricance Sandy leveled the house and now Arnie wants to discuss his options.

In the second story, a woman who used to live in his current home comes to see if she can take a look around. She left years ago and never had the chance to say goodbye to her childhood home. The course of their conversation reveals a secret that Frank never knew.

In the third story he goes to meet his ex-wife in her staged-care facility, dropping off an orthopedic pillow, which may help with her Parkinson’s. He’s of two minds about seeing her, and is amazed by the unbidden thoughts that rush to mind: what things were like when they were first married; how things dive-bombed after their young son died; and how her perfectly-ordered room gives him the willies.

In the final story he gets a call around Christmastime from an old pal from the 1970s whom he hadn’t seen in years. This causes him to dwell on the meaning of friendship, and how much we don’t - and can’t - know about each other. The friend is in the final stages of dying from pancreatic cancer and wants to see him one last time. Frank is suspicious (and as it turns out, has good reason to be) as he reluctantly grants the dying man his wish.

George Orwell said to be fully human you have to have the ability to face unpleasant facts.

Ford has that ability to say “Here’s the way it is.”

He’s not sugar-coating anything as he describes what faces each character. He’s earthy in some of his descriptions, and doesn’t tap-dance around an issue. In the final story he makes it clear that death is out there, waiting for us, the way a duck-hunter waits for ducks floating toward him on the pond.

As he learned his craft, Ford had some poets for teachers. He likes words - how they sound, how they look - so the well-selected word is a vital component of his style.

It’s interesting to spend time with the characters here, seeing how they try to relate to one another. There are times where Frank

LET ME BE FRANK WITH YOU

By Richard Ford 240 pages Ecco, an Imprint of HarperCollins

$27.99

fumbles, earnestly trying to make sense of what his grown-up daughter says to him. He talks to an acquaintance in a roundabout way, making lots of sounds, but not saying much of anything. And he deals with a policeman at a checkpoint, waiting to go down to the Jersey shore as it lies devastated by the hurricane. Ford doesn’t write on a computer, he uses old-fashioned long-hand writing. So he takes his time crafting his stories, making them thoughtful and provocative. You can agree or disagree with the character Frank Bascombe. But as he deals with life’s changes, he certainly is frank with you.

Pinehurstmagazine.com 19

Southern Chatter sunday supper

Four Restaurants,

One Thierry A Frenchman in the Sandhills by sioux watson

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Thierry Debailleul, Pinehurst Resort Restaurants Executive Chef Carolina Dining Room, 1895 Grille, Ryder Cup & The Tavern

F

For Chef Thierry an interest in cooking started in the family kitchen in the Paris suburbs when he began cooking with his mother during his junior year of high school. Beginning with small tasks, he got his hands on some French cookbooks and started experimenting on the family with full-blown meals.

His parents arranged a summer stint in the kitchen of the local pub to see if his interest in cooking would survive. He loved it and signed up for culinary school at the Ecole Superieure de Cuisine Francaise after high school.

After graduation he spent time in the Caribbean island of St. Martin, where a chance meeting with Chef Gary Kowal, a corporate chef for ClubCorp of America, gave Thierry the opportunity to work closely with a top corporate chef in opening a brand new resort restaurant.

From there he spent time in New Orleans, working two years at the Sheraton Downtown, before traveling all over the U.S. serving as executive chef at other resorts such as Pointe South Mountain Resort in Phoenix, The Fairmount Orchid in Hawaii, Weston Stonebriar Resort in Dallas and Foxwoods Casino in Connecticut.

After just a year at Foxwoods, he interviewed for the Pinehurst job and six years later he continues as executive chef for the entire resort.

Thierry finds managing a large historic resort food operation fascinating. Every day is different, and he especially enjoys meeting and working with a variety of people from all over. He has developed very strong relationships with regular out-oftown guests and local loyal customers via

Smoked Cheddar Mashed Potato Ingredients

2 ½ lbs ¾ cup ¼ tsp 2 oz 1 Tbps ¼ cup 1 tsp

medium size Yukon Gold potatoes hot milk kosher salt smoked cheddar cheese, shredded unsalted butter heavy ceam chopped fresh basil leaves

Method

1. Boil the potatoes with water and salt until soft. Drain right away.

2. Heat up the milk and cream on low with the salt, butter and cheddar. Keep stirring, but do not boil.

3. Crush the potatoes and add the hot milk with a spatula (by hand or using a paddle mixer) until smooth and well seasoned.

Mix the fresh basil at the end. Keep hot.

Pinehurstmagazine.com 21

Southern Chatter sunday supper great food and the many fabulous events held at the Pinehurst Resort. Thierry’s passion for food extends to a deep enjoyment of training the next generation of chefs and maintaining and expanding the resort’s food quality over the years - with a focus on food trends and using local products.

As a native Frenchman, his heritage naturally influences the foods he loves to prepare and serve.

Originally from Brittany and raised in the suburbs of Paris, his family heritage is anchored in Brittany.

The area is very rural, wide open and coastal, so he grew up eating all kinds of seafood from the frigid waters of both the Channel and Northern Sea.

“I enjoy equally very rustic foods from the land, but also the finest seafood. Being in a resort every day, we work hard to find and offer the best of both worlds.”

On his Sundays off, a meal he enjoys cooking for his wife Margarita and two twenty-something children Estarlin and Stephanie looks like this: • A big, thick bone-in Rib-eye steak (“Cote de Boeuf ”) cooked over hot coals • Smoked cheddar and basil mashed potatoes • Skillet roasted brussels sprouts with bacon, garlic and herbs • Provençale tomatoes

Brussels Sprouts with Bacon & Sweet Onions Ingredients

3 cups

½ cup

2 2 Tbsp ¼ tsp ½ tsp ¼ tsp

fresh whole brussels sprouts, cleaned, washed and lightly blanched in salted boiling water for 3 minutes. Remove from hot water and shock in ice water. thick-cut smoked bacon, cut in 1-inch wide sections vidalia sweet onions, julienned (strips) unsalted butter chopped thyme leaves chopped garlic granulated sugar salt and ground black pepper to taste

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Method

1. Preheat a thick-bottomed cast iron skillet.

Render the bacon on medium-low heat until the bacon develops a nice color; remove the bacon and half of the grease. Add the onions and slowly cook them down for 10 minutes.

Add the sugar, thyme and garlic and while stirring, caramelize them until medium brown but not burnt.

2. A dd back the bacon and the brussels sprouts, cut in halves. Keep sautéing all on mediumhigh heat. Season salt and pepper.

PHI - Scotia_Pinehurst Ad.v.mech.indd 1

12/16/14 4:41 PM

Pinehurstmagazine.com 23

C omplete the Room Study/Den

complete the

Room >>

STUDY/DEN

>> Every

den or study needs a comfortable desk-height table, good natural lighting by day and lamps for evenings. The best dens should beckon you to retreat and relax in a favorite chair with your feet up.

24 Pinehurstmagazine.com

Asian Canton Tea Caddy Lamp

Magnificent blue and white chinoiserie tea caddy lamp with square white linen shade and Lucite base.

Oriental warriors on horseback depicted on lamp. >> Hunt & Gather, Glenwood Ave. Raleigh, $475

Nesting Bird

Bring the outside indoors with a nesting bird. >> Framer’s Cottage, $25.75

J. Willford Bookends

Elegant touch to your den or library from our J. Willford Collection >> The Potpourri, $35

Antique Heriz

Handwoven in northern Afghanistan using all handspun wool and natural dyes.

A beautiful open Serapi design, reminiscent of late nineteenth century rugs.

Available in two sizes. >> Robert Fritz Oriental Rugs, Inc at Hunt & Gather, Glenwood Ave. Raleigh $1,875

Equestrian Lamp

Add an Equestrian touch to your study or den from our AHS Lighting Collection >> The Potpourri, $175

Decorative Pillow Beautiful hand-painted pine cone pillow. >> Framer’s Cottage, $140

Pinehurstmagazine.com 25

Living Fully Engaging Environs at 60 Plus

by Sioux Watson

26 Pinehurstmagazine.com

W

W

Whether you are looking to find the perfect retirement community, or just want services catered to your independent lifestyle, our guide will give you plenty of resources to inspire.

Senior lifestyle

Not to be an alarmist, but once you turn 50 you are eligible to join AARP, Inc (formerly American Association of Retired Persons). Does this make you a senior citizen? What exactly defines a person to that exalted and revered status as a “senior citizen”? Perhaps it is the age on your driver’s license that qualifies you for a discount at the movies and grocery store, and therefore you are an official SENIOR. Fifty seems too young, but so does 62 to most 61-year olds.

Whether you are the senior, or the adult child of one, there are plenty of living options to think about and plan for these days. It is never too soon to long-range plan - even if you are still part of the workforce and contributing to your retirement fund, and especially if you have already achieved the holy status of a retired person and are dipping into your retirement funds.

Boomers

According to a U.S. Census report in 2014 senior numbers are growing in the US, and 14% of our total population is 65 or older, up substantially from two decades ago. The report goes on to say: “Between 2012 and 2050, the US will experience considerable growth in its older population. In 2050, the population aged 65 and over is projected to be 83.7 million, almost double its estimated population of 43.1 million in 2012.

The baby boomers are largely responsible for this increase in the older the population, as they begin turning 65 in 2011. By 2050, the surviving baby boomers will be over the age of 85.”

As boomers age, services and options for staying healthy, productive and engaged are greater than they have ever been in communities across the country. With good reason, as people continue to work in their professional field into their 70s, 80s and even 90s, in either a volunteer or paid capacity; they feel happy and healthy and still have much to contribute. Others are fully enjoying retirement by pursuing travel, sport, leisure and philanthropic interests. Surprisingly, an urge to downsize and simplify can come at any time, sometimes as early as the moment you experience the first pangs of an empty nest, and the kids are gone.

Pinehurstmagazine.com 27

Services to stay in your home

Staying put in your own home is appealing. It is not disruptive and requires little effort and no tough decision-making involving the whole family.

Routines built up over a lifetime may continue uninterrupted. A growing number of services and options exist for individuals and couples to continue to live at home, and often, atleast on the surface, this is the most financially conservative option.

Moore County is lucky to have comprehensive services available to residents such as the ones offered by Home Choice Network, a company founded here in 2003. The company has screened and trained staff who come into your home and provide a range of services, from health care, personal services and care to transportation, housekeeping and handyman services. Clients may choose from a minimum of three hours per visit to as many as 24/7 maximum hours per week) Business partner Mike Ianucilli says, 28 Pinehurstmagazine.com

“We feel fulfilled to be a part of allowing seniors in their homes to continue to experience the retirement they’ve worked a lifetime to achieve.�

Independent Retirement Living

Many seniors feel like this is a great option because it allows you to fully embrace retirement by releasing you from domestic chores and freeing up more time to have fun - just like an all-inclusive resort, but without the baggage and travel. Apartments can be modern, bright and typically on one level, many with open floor plans. Some may include meals, housekeeping, transportation and activities, usually charging a monthly rent. Often there will be a minimum age requirement such as 55 in order to move in to these communities, so you know you will be among others in your age range.

Often there are social activity groups to encourage meeting new friends, such as golf, bridge, singles or foreign travel.

Communities & Continuing Care

While many seniors feel they are not ready to move to a retirement community, in actuality staying in your own home can be more isolating than moving to a retirement community where there are endless choices for socializing, activities, exercising and daytrips. It also becomes a great choice for seniors wishing to move from out of state to be closer to their children and grandchildren, with the security that they will be in a place that has a continuum of care should they one day need nursing care.

Couples where one person has progressive health issues find this option reassuring. Many communities these days are even pet friendly!

Prices can range greatly in communities, so it is always a good idea to shop around for

the choices and pricing that is right for your situation. Some faith-based communities pay no taxes and are able to pass those savings on to their residents. Mary Walker-Schafer of Scotia Village says pricing sets Scotia apart from other communities in Moore County, making it a highly attractive option.

Short-term/ Rehabilitation Services

Certain scenarios will lead a person of any age to need short-term and/ or rehabilitative services, due to a stroke, elective surgery, a fall or other injury, and is the perfect bridge to going home after a hospitalization.

Rehab centers typically offer multiple forms of short-term therapies— occupational, speech, and physical therapy—that will get you back on your feet again after being bedridden or confined to a wheelchair.

Senior Living Options CCRC

INDEPENDENT RETIREMENT LIVING

assisted living

Typically apartments

24-hour assistance

Meals and housekeeping

Range of care

(continuing Care retirement communities)

Alzheimer’s / memory care

Specialized memoryMultiple housing related care options, one location Fees and contracts

Physically secured facility

nursing homes

respite

hospice

24-hour care

Short-term stay in assisted living facility or nursing home

Care for terminally ill individuals in a private home, nursing home or hospice facility

Long-term and short-term

Transportation and activities Usually pre-set monthly rent Home care can be arranged by resident if needed Graphic courtesy of http://www.holidaytouch.com/retirement-101/senior-living-options

Pinehurstmagazine.com 29

n.com

Carolina Eye Associates

carolinaeye.com 910.295.2100 2170 Midland Road Southern Pines, NC

Carolina Eye Associates is one of the largest eye care providers in the Southeast, with eight locations providing comprehensive eye care and leading-edge technology.

Our practice is a multi-subspecialty eye center where board-certified ophthalmologists and staff provide a full range of diagnostic and treatment services. These services include state-of-the-art

diagnosis and treatment of cataracts, glaucoma, macular degeneration, dry eye disease, diabetic eye disease and corneal disease.

Other services include procedures such as LASIK, eyelid and brow lifts, as well as laser facial rejuvenation and cosmetic BotoxÂŽ. For special savings and military offers visit www. carolinaeye.com or 910.295.2100.

HomeChoice Network, inc.

HomeChoice Network, Inc. is an independent locally owned and operated Licensed Homecare Agency. Our mission is to provide the resources for seniors to remain independent in the comfort of their own homes. Families can have peace of mind that their loved ones have the assistance required for independence and a safer lifestyle.

Starting in 2003, HomeChoice Network has provided transportation, companion, home-helper, and personal care services to residents in the Sandhills. These services are available 24/7 in wherever the client calls home – Private homes, CCRCs, Assisted Living, Skilled Nursing and Hospitals. All caregivers are our employees, and are insured and bonded.

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hchoicenet.com 910.944.1116 260 Magnolia Square Court Aberdeen, NC

Scotia Village

scotiavillage.org 888.726.8428 2200 Elm Avenue Laurinburg, NC

Scotia Village offers the same services and amenities that you find at other communities, with one big difference – the price. We are one of the best values in the Carolinas. Our small-town setting allows you to live the carefree lifestyle to which you are accustomed, remember, or dream of experiencing. People move here from all over the country to enjoy an exceptional way of life while securing their future.

We are a faith-based, not-for-profit continuing care retirement community.

Our CARF-CCAC accreditation and Medicare rating affirm our outstanding reputation and commitment to enhancing the lives of those who live here.

Southern Pines Gracious retirement living At Southern Pines our management teams live on-site, and are available 24 hours a day. Our food is truly made from scratch, and served right to your table along with a smile from our friendly staff. Enjoy the convenience of our comfortable bus for scheduled appointments, shopping trips and other errands. We also regularly plan special excursions to cultural events, day trips, museums, and other places of interest. If you’d rather stay home, the choice is yours. It’s easy to be as private or as social as you wish; Southern Pines features beautiful common areas, and there’s always a variety of planned activities and a chance to socialize with friends and neighbors every day!

We invite you to drop in for a personal tour, talk with our residents, and enjoy a complimentary meal with us. We are located at 205 SE Service Road in Southern Pines.

seniorlivinginstyle.com 910.692.3367 205 Southeast Service Road | Southern Pines, NC Pinehurstmagazine.com 31

Belle Meade at st. joseph of the pines

SERVICES OFFERED: Continuing care retirement, including independent and assisted living, skilled nursing, rehabilitation, memory support. Apartments, homes, cottages; wellness park, walking trails, fitness/exercise classes; housekeeping, maintenance, landscaping; golf.

WHAT MAKES US SPECIAL: Distinctive location reflective of healthy living with golf, equestrian and cultural opportunities, and the unmatched charm of Southern Pines/Pinehurst.

Exceptional living on a 100-acre gated resort, offering vitality and a worry-free lifestyle.

Extraordinary services devoted to health, wellness, and lifelong learning.

www.sj.org 910.246.1008 or 800.343.7463

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Accomplished residents contributing to an atmosphere of excellence, stimulation, and enriched living.

What’s Your Excuse?

J

by Christa Gala & Sioux Watson

January Resolutions

Nearly half of Americans make one or more New Year’s resolutions, with the top slots going to “losing weight” and “staying fit.” So it’s no surprise that local fitness professionals consider the start of the year their “Black Friday.”

Before you plunk down your money for a gym membership, make sure you are really going to stick with it. Each year a good portion of the revenue of fitness centers are from contracts signed in January, with an automatic monthly charge, and no gym visits take place from February to December.

Why we quit

There’s no question that being fit is good for you.

Research shows you feel better, look better, sleep better, live longer, and handle life’s curveballs with more ease.

So, why do so many of us quit fitness just a few months in? At the six-month mark, less than half of us are still at it, choosing the couch over the treadmill - or even the neighborhood sidewalk.

The short answer is exercise isn’t fun. The real answer is more complicated: we’re intimidated, afraid of getting hurt, or won’t know what to do once we get there. It costs too much; we don’t have time; we don’t know anybody. We aren’t seeing results, so why bother?

I don’t have enough time

Aberdeen’s Snap Fitness manager Nicker Fullmer says one of their mottos is “work on your schedule – not ours”. The gym is the only local one open 24/7, and it’s open 365 days a year. “We draw on the population of shift workers at hospitals such as nurses and doctors, as well as from manufacturing facilities that operate seven days a week such as 3M. People find it convenient to come in anytime they want.” They have night owls and

earlybirds, so when the urge to work out hits, members know the doors are always open.

What if I hurt myself?

No more excuses if you have fears that exercise will cause you pain or injury. Healthy living/fitness centers associated with medical centers are a new trend, and locally FirstHealth Fitness has two of five centers. All have medically-based and doctorsupervised programs, and personal trainers and fitness coaches all have college degrees in fitness fields. The Pinehurst center has 63,000 square feet and a licensed dietitian.It has the region’s largest freeweight area, innovative group exercise, an aquatic center, children’s programs, and massage therapy.

Although smaller, the Southern Pines facility offers a full program of classes and equipment for those 18 years and older.

John Caliri, director of health and fitness says, “Our exercise as medicine program has helped over 3,800 clients over four years, is absolutely free and no insurance is involved.” Exercise as medicine forms are available online, just fill one out and take to your doctor for referral. “Over 300 doctors have referred patients. Once a patient comes in they’ll work with an exercise specialist to develop a plan, with two free weeks to learn the plan. Then they can join our center or exercise elsewhere.

Either way, we’ll stay in contact and help them for eight weeks to be successful with the plan we have designed for them.”

Mixing it up

Humans like to do things we want to do - things that are fun. If fitness isn’t fun, we’ll find something that is fun and do that instead.

Dan Kennedy, owner of Southern Pines CrossFit says he offers high-intensity workouts that constantly vary and keep members engaged.

Pinehurstmagazine.com 33

Check it out!

Where to sweat in the Sandhills FirstHealth Fitness - Pinehurst FirstHealth Fitness - Southern Pines Southern Pines CrossFit Gold’s Gym Crossfit 611 Curves Snap Fitness

Other options to lifting weights and exercise equipment Mind Your Body Pilates Studio Art of Motion Pilates & Barre Studio Southern Pines Yoga Co. Hot Asana LLC Bikram Yoga Studio Yoga in the Sandhills CrossFit programs specialize in functional fitness, by training the total body rather than isolated muscles.

There is no “typical customer”, and Kennedy says two-thirds of his customers are women, many 20-30-year olds, but also plenty of customers over 40, even a 70-year-old woman at the moment.

Dan says, “CrossFit is popular with women because they get results faster, including getting leaner and stronger. Many get their male partners started when they see what can be done in a short period of time.”

Fitting in

Sometimes it feels good to roll out of bed, throw something on from the dirty clothes pile and hit the gym. Many women don’t want to worry about how they look while working out.

Cinny Beggs, owner of Curves in Southern Pines, says a woman-only gym is a huge draw for that reason. “Curves offers a full-body workout on hydraulic machines, and a circuit takes 30 minutes.

Women pressed for time find our club a perfect fit. Average clients want to be in great shape, but are not necessarily into being a body builder type.

They want comfort with what they are wearing, and don’t want to worry about who’s watching. Our 34 Pinehurstmagazine.com

clients are friendly, positive, and nobody judges. All shapes and sizes are welcome. Many new mothers come in after the baby is born to get back in shape, and reclaim their pre-pregnant figure.”

It costs too much!

Staying fit is cheaper than it’s ever been. Brett Dagenhart, manager of Gold’s Gym, offers competitive pricing for memberships. “We have very affordable — cheapest in town — memberships ranging from $19.99-$34.99/month. Friendly and knowledgeable staff help members achieve fitness goals with customized workouts and a GREAT personal training program which tailors individual goals for fitness, offers a nutrition program, and takes weekly measurements to keep track of your progress.

We offer a one-hour complimentary program design session, and a buddy system where two members (family or friend) can train together.

Pilates in the Pines

Pilates is a series of exercises designed to develop strength, flexibility, balance, and inner awareness.

Developed in the 1920s, today’s Pilates promotes a feeling of physical and mental well-being and develops inner physical awareness. The method strengthens and lengthens the muscles without creating bulk, is helpful in preventing injury, rehabilitating from injury, improving posture, and increasing flexibility, circulation, and balance.

Jeannie Carpentier has been teaching at her Mind Your Body Pilates Studio in Southern Pines for 12 years. She first tried Pilates for neck pain, and after only six weeks was completely free of pain. She studied sports medicine then Pilates training, and she’s had her studio in downtown Southern Pines for 10 years.

“Most students come in for two reasons,” she says, “to either improve sports performance, or to rehabilitate a sports-related injury.” Carpentier says she works with triathletes, equestrians, endurance runners, mountain bikers and golfers.

Down the road in Aberdeen Katherine Rice runs Art of Motion Pilates & Barre Studio, and says, “Everyone who walks through my door has something unique to consider when designing a proper fitness program. Experience and education is key to the greater understanding of how individual conditions or injuries affect our body movement.” Katherine is committed to top-notch training and is a PMA® certified Pilates teacher. “I expanded my expertise to offer programs

that will complement Pilates practice including Redcord®, Pink Ribbon Program, Pilates for Buff Bones®, Pilates for MS™, Heroes in Motion®, AIS (Active Isolated Stretching), ScolioPilates and Barre.”

Her goal for clients is reassurance they will have a customized program, both challenging and suitable for their fitness level, whether a casual exerciser or athlete.

Yoga

A 5,000-year-old discipline from India, yoga can be done anywhere with no special equipment and almost anyone can do it regardless of age or fitness level.

Not only can yoga make you stronger and more flexible, medical evidence points to it helping improve poor blood circulation, high blood pressure, arthritis, osteoporosis, limited mobility, lower back pain, difficulty breathing, headaches, tension or stress, and depression.

Gentle movements of yoga make it an excellent option for people who haven’t been active in a while. It is also great for the already fit, who want a more challenging workout. As you become stronger and more flexible with yoga, other exercises such as dancing, walking or swimming become easier.

Michelle Kaiser of Southern Pines Yoga Company has been teaching at her studio going on four years, and business is going well.

She says, “Most classes we teach are accessible to all levels of students and all ages. We have many men as well as women come in to our yoga practice, and one is even 82 years old. I have a special love for teaching seniors yoga, and want to make it available to all, so I also teach outside the studio at local senior centers and retirement communities.”

Pinehurstmagazine.com 35

Winter Wellness Relief for Seasonal Affective Disorder

A

by Jenni Hart

Are you especially tired,

sad or irritable this time of year? Do you find yourself eating or sleeping more (or less) than usual? Have you lost interest in activities you once enjoyed? You may be like millions of Americans who have Seasonal Affective Disorder (SAD).

According to the American Academy of Family Physicians, between 4 and 6 percent of Americans experience symptoms of SAD, a subset of depression made worse by changing seasons. The shorter, darker days of winter can trigger the onset of SAD, and northern climates see higher rates of the disorder, leading researchers and mental health professionals to suspect reduced sunlight as a likely cause.

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Paige Armstrong, a Raleigh psychotherapist and life coach, has treated many clients with depression and SAD. She says the signs of SAD can be subtle and often go unrecognized. “Too many people get used to feeling low, and they accept it as their new normal,” she says. “But if you go two to three weeks with more bad days than good, especially if you recognize a pattern of feeling this way every winter, you could be experiencing seasonal affective disorder.”

Armstrong says it’s important to distinguish between major depression and SAD. She says people who have been diagnosed with major depression may require a combination of psychotherapy and prescription medication

for the best possible results. For those who are functioning fairly well but feeling the milder symptoms associated with SAD, here are some proven strategies for restoring a sense of wellbeing: •

If you are already being treated for depression, continue with prescribed medication and see your psychiatrist or therapist regularly. Armstrong says apathy and hopelessness can undermine a person’s desire to seek help. The right treatment approach, however, can greatly alleviate SAD symptoms.

•

Get connected with people you really like and trust. “When you’re feeling down, it can be tempting to hibernate at home and shut people out,” Armstrong says. “But it’s important not to isolate yourself completely.” Going to a party or meeting friends at a noisy bar might require more energy than you can muster, but why not meet a good friend for coffee or dinner?

•

Share your feelings with close friends and family, and actively seek their support. “So many people suffer silently and wait for the sadness to pass, but having others around you who are tuned in to what you’re going through can be really comforting,” says Armstrong.

Some people also benefit from online depression support groups and local meet-ups.

•

Get moving. According to the National Institute of Mental Health, exercise can help fight the symptoms of depression, especially when combined with other treatments, including medication when needed. You don’t have to spend hours in the gym; a brisk walk or bike ride releases feel-good endorphins and helps reduce the stress hormone, cortisol. Walk with a friend for the added benefit of social interaction.

•

Count your blessings. “I know some people may cringe at that, because it sounds so cliché, but there is proof that positive thinking and personal affirmations, over time, have the power to change the neural pathways in our brains,” Armstrong says. One of the

tenets of Dialectical Behavior Therapy, a scientifically validated therapeutic approach, is that people who begin to recognize irrational and dysfunctional thought patterns can eventually replace them with a more realistic view of themselves and the world.

Armstrong stresses that this is not an overnight cure, but a process that takes time.

• Practice self-care. Sufficient sleep, time for solitude and meditation, and adequate nutrition that includes supplemental Vitamin D and omega-3 fatty acids when indicated, are factors that impact general physical health and mental health alike.

Armstrong calls this self-care, and she points to a favorite quote by actress and author Kaylan Pickford: “It took me a long time to learn that doing what nourished my spirit was not selfish, but essential.”

•

Try light therapy. Also called phototherapy, this solution is a simple,relatively inexpensive way to simulate summer sunlight. The mechanism behind light therapy isn’t fully understood, but the proof it works is irrefutable. Studies indicate that up to 80 percent of the people who regularly use specially designed light boxes for 30 minutes each morning report a significant improvement in their depression and SAD symptoms.

If you think you may be experiencing SAD, you shouldn’t feel you have to wait for summer to feel better. For more information, talk to your doctor or mental health professional.

“Over time, people get used to feeling sad and tired and don’t even realize they could experience more fulfillment and peace in their lives.”

– Paige Armstrong Life Enrichment Resources

Pinehurstmagazine.com 37

Calendar of Events january & february

The Gibson Brothers January 4 | 12:45pm The Rooster’s Wife 114 Knight Street | Aberdeen 910-944-7502 | theroosterswife.org

Robert JospE Express January 11 | 6:45pm The Rooster’s Wife 114 Knight Street | Aberdeen 910-944-7502 | theroosterswife.org

Tai Chi Classes January 7 | 10:30-11:30am The Fair Barn 200 Beulah Hill Road | Pinehurst 910-295-0166 | thefairbarn.org

Cooking Class: Vegetarian January 12 | 9am-12pm The Fair Barn 200 Beulah Hill Road | Pinehurst 910-295-0166 | thefairbarn.org

Art Exhibit: Creative In Randolph January 9 | 9am Campbell House Galleries 482 E. Connecticut Avenue Southern Pines | 910-692-2787 acmc@mooreart.org

Sandhills Photo Club Meeting January 12 | 7-9pm Hannah Center Theater 3300 Airport Road | Southern Pines sandhillsphotoclub.com

Hiding In Hibernation: For Wee Ones!

January 9 | 10am Sandhills Nature Preserve 1024 Ft. Bragg Road | Southern Pines 910-692-2167 weymouth.woods@ncparks.gov learn to spin with holly wunsch January 11 | 3-4pm Southern Pines Public Library 170 W. Connecticut Avenue Southern Pines | 910-692-8235 southernpines.net

Yoga Class January 13 | 10:30-11:30am The Fair Barn 200 Beulah Hill Road | Pinehurst 910-295-0166 | thefairbarn.org

Lindsey Lou & the Flatbellys, John Cowan January 25 | 6:45pm The Rooster’s Wife 114 Knight Street | Aberdeen 910-944-7502 | theroosterswife.org the Bolshoi Ballet captured Live in HD from Moscow: Swan Lake Live!

January 25 | 1pm Sunrise Theater 250 NW Broad Street | Southern Pines www.sunrisetheater.com

Sunday Kids’ Movie January 15 | 5:30pm Southern Pines Public Library 170 W. Connecticut Avenue Southern Pines 910-692-8235 | southernpines.net Lehar’s The Merry Widow New Production January 17 | 12:55pm Sunrise Theater 250 NW Broad Street | Southern Pines www.sunrisetheater.com Rob Ickes & Trey Hensley January 18 | 6:45pm The Rooster’s Wife 114 Knight Street | Aberdeen 910-944-7502 | theroosterswife.org NC Symphony: New World Symphony January 22 | 8pm Pinecrest High School Southern Pines | www.ncsymphony.org Pruning Workshop January 24 | 10am-12pm Sandhills Horticultural Gardens Ball Visitors Center | Pinehurst 910-695-3882 sandhillshorticulturalgardens.com

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Sunday Film Series January 25 | 2:30pm Southern Pines Public Library 170 W. Connecticut Avenue Southern Pines 910-692-8235 | southernpines.net

Chili Cook-off!

January 29 | 12-1pm Douglass Community Center 1185 W. Pennsylvania Avenue Southern Pines 910-692-7376 | southernpines.net Offenbach’s Les Contes d’Hoffmann January 31 | 12:55pm Sunrise Theater 250 NW Broad Street | Southern Pines www.sunrisetheater.com

F 2 9 16 23 30

S 3 10 17 24 31

Clark Stern Trio February 1 | 6:45pm The Rooster’s Wife 114 Knight Street | Aberdeen 910-944-7502 | theroosterswife.org CAROL DOWD BODY FLOWERS WORKSHOP February 3 | 10am-12pm​ Sandhills Horticultural Gardens Ball Visitors Center | Pinehurst 910-695-3882 sandhillshorticulturalgardens.com John W. Coffey: American And Modern Art Lecture February 4 | 5pm The Country Club of NC 1600 Morganton Road | Pinehurst 910-695-7510 lholland@firsthealth.org Orchestra Pops: Hoe-Down February 7 | 7-9pm Pinecrest High School 250 Voit Gilmore Lane | Southern Pines www.carolinaphil.org

FEBRUARY

JANUARY

S M T W T 1 4 5 6 7 8 11 12 13 14 15 18 19 20 21 22 25 26 27 28 29

S 1 8 15 22

M 2 9 16 23

T 3 10 17 24

W 4 11 18 25

T 5 12 19 26

F 6 13 20 27

S 7 14 21 28

Cookie Decorating February 12 | 12-1pm Douglass Community Center 1185 W Pennsylvania Avenue Southern Pines 910-962-7376 | southernpines.net Heart ‘N Soul of Jazz February 14 | 8pm Cardinal Ballroom at Pinehurst Resort 80 Carolina Vista Drive | Pinehurst 855.756.7727 | www.pinehurst.com Tchaikovsky’s Iolanta and Bartok’s Duke Bluebeard’s Castle February 14 | 12:30pm Sunrise Theater 250 NW Broad Street | Southern Pines www.sunrisetheater.com Brooks Williams February 15 | 6:45pm The Rooster’s Wife 114 Knight Street | Aberdeen 910-944-7502 | theroosterswife.org

Chris Jones & the Night Drivers February 8 | 6:45pm The Rooster’s Wife 114 Knight Street | Aberdeen 910-944-7502 | theroosterswife.org

Follow the Leader Painting Class February 16 | 10am-3:30pm Sandhills Horticultural Gardens Ball Visitors Center | Pinehurst 910-695-3882 sandhillshorticulturalgardens.com

Cooking Class: Scones February 9 | 9am-12pm The Fair Barn 200 Beulah Hill Road | Pinehurst 910-295-0166 | thefairbarn.org

100 Year Harness Track Celebration February 20 | The Fair Barn 200 Beulah Hill Road | Pinehurst 910-295-0166 | thefairbarn.org

Chamber Music: Alexander String Quartet February 9 | 8pm Sunrise Theater 250 NW Broad Street | Southern Pines www.sunrisetheater.com

Adam Miller presents “Singing Through History” February 22 | 3-4pm Southern Pines Public Library 170 W. Connecticut Avenue Southern Pines | southernpines.net

Alisdair Fraser & Natalie Haas February 22 | 6:45pm The Rooster’s Wife 114 Knight Street | Aberdeen 910-944-7502 | theroosterswife.org Rossini’s Il Barbiere di Siviglia February 28 | 1pm Sunrise Theater 250 NW Broad Street | Southern Pines www.sunrisetheater.com

Have an important event? We would love to hear about it. Please send the details of your calendar events to: charis@pinehurstmagazine.com.

Pinehurstmagazine.com 39

The

Natural From India to New York to Southern Pines, a chef finds his calling and his roots in the Sandhills.

by Adam Sobsey

Š McKenzie Photography

40 Pinehurstmagazine.com

S Prem Nath in the kitchen at 195.

Study the dinner menu

at 195 in Southern Pines and you encounter plenty of western fine dining durables, all of them well turned out by the kitchen. But you’ll also notice a surprising abundance of Indian dishes, like shrimp curry and tandoori lamb loin. It makes you curious about the man behind the menu.

Prem Nath has been the chef at 195 since the day it opened in 1994. It took him a while to find his home in Southern Pines. He grew up in New Delhi, but left for Germany as a young man. “I was bored,” he recalls, and he chose Germany because Indians could go there without a special visa.

He studied German, the first of four foreign languages he learned.

After two years, some acquaintances invited him along to New York City. So he went. Prem is like that - not so much impulsive as curious, willing, quietly intrepid.

In New York, he got a job in construction. The owner took a shine to him, and when he decided to relocate his business to Florida he wanted Prem to come, too. But Prem had grown attached to New York, so he stayed. Unemployed, he walked into a restaurant with a help wanted sign in the window.

They hired him as a prep cook. Soon, they wanted to promote him to line cook, but he was content to stay in prep.

“They said, ‘If you don’t work on the line, you’re fired.’ I said, ‘Okay, that’s nice.’” He took the promotion.

That moment turned out to be the birth of a natural chef.

Prem cooked all over Manhattan: at a Mexican restaurant, a vegetarian restaurant, a place that served upscale English pub food.

Then Bobby Flay, on the verge of culinary

stardom, hired him to work at Miracle Grill.

That established Prem’s bona fides, which Prem bolstered by studying at the Culinary Institute of America. He was too poor to afford the tuition, but they let him attend and pay whatever he could. He has no certificate from the program, but he only wanted to learn and didn’t care about the papers.

He didn’t need them. Down in Southern Pines, Milton and Karen Pilson were running a natural foods grocery. They wanted to add “a little place where you could order sandwiches,” Milton says. “I used to make garden burgers and bean burgers for customers in a toaster oven on my office desk.”

They built a small kitchen, but had no one to run it. Milton had an acquaintance from Southern Pines working in the restaurant business in New York.

She knew Prem and suggested Milton contact him. Milton, like Prem, likes to say yes to things, and in big ways: he flew Prem down for a weekend to cook for 50 people at Milton’s house. Out on the back deck with Prem, grilling scallops together - “the only nonvegetarian thing we made that night,” Milton remembers - “I just had a good feeling about him.”

Prem went back to New York. Milton called to offer him a permanent job, but Prem wasn’t interested. “Eight o’clock in Southern Pines, it’s nothing but crickets,” he thought.

Undeterred, Milton called him every other day for a month - or maybe it was longer. Sitting together in 195’s dining room one afternoon last November, reminiscing about the past, they wrangled warmly over how long it took for Prem to accept Milton’s offer. I’ve known them for nearly a decade, and they have grown Pinehurstmagazine.com 41

© McKenzie Photography

Prem has missed only two shifts in the 20 years since 195 opened in 1994.

into something like an old married couple: more similar with the passing years, one (Milton) more talkative and the other (Prem) quieter; getting quickly and lightly on each other’s nerves at times, but just as quick with mutual praise. They are firmly, lovingly conjoined in life. Milton helped Prem and his family build their first house, and gave Prem his first car.

They may disagree about the hiring timeline, but there’s no debate about this sequence of events: back in New York, Prem got mugged twice in two days. So he called Milton and said he would come down to Southern Pines. Milton told him to try it out, see how he liked it. Prem said, “If I come down there, I’m not going back.”

Prem’s friends in New York thought he was crazy. “Too much prejudice,” they told him. He said, “What does that mean, ‘prejudice?’” He arrived in Southern Pines on a Thursday in 1994.

That Monday, the restaurant opened for business.

195 was meant to be vegetarian, in the spirit of Milton’s desktop veggie burgers. “But once I saw what Prem was capable of,” Milton says, “I said hell with it.” He also saw that putting meat on the menu would broaden his clientele base.

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It worked; 195 moved into a bigger space in 2000.

The restaurant has grown, but it has stayed rooted to its source. It’s extremely rare for a chef to last two decades in a restaurant he doesn’t own. Milton gets up, goes into the office, and returns with an old menu from 195’s early days. It’s smaller than today’s, but most of the dishes on it are still offered. Prem has given 195 a comforting continuity, even as the menu has expanded, all the way to Indian cuisine.

On Sundays, when 195 is closed, Prem’s wife Ruby cooks at home - traditional Indian fare.

Milton, intrigued, asked Prem to put Indian food on the menu. Prem didn’t think it would sell, but Milton is especially persistent if he detects unused talent and unexplored variety.

“I begged him to do it for years,” Milton says.

“It gets a whole different flavor going on in the restaurant.” Prem finally assented - in theory, but there was a practical problem: he didn’t know how to cook Indian food. Ruby did that. Prem had to learn to cook his own country’s food. He learned from his wife and by reading cookbooks, and by using some of his subtle cheek. He became a regular at some Indian restaurants in

Raleigh until one of them let him into the kitchen to observe. Prem grins: “I didn’t tell them I was a chef.”

Most of their food was cooked ahead of time, meat simmered in spices for hours and then ladled out of huge pots.

Prem saw nothing wrong with that, but he needed to rethink the approach for fine dining. At 195, he cooks components separately. When you order his lamb tandoori, the Australian-raised loin is grilled to your temperature. When it’s ready, Prem adds to his base sauce a proprietary toasted-spice mixture and other ingredients, making what he calls “the gravy” to order for every plate. The lamb is cut into medallions, and the gravy is elegantly pooled on the plate, which also features brown basmati rice - a nod to 195’s health-food origins - and seasonal vegetables, many of them sourced from Milton’s brother’s nearby farm. There’s a side dish of Indian chickpeas, a bowl of julienned carrots - cooling and sweet-tart - and addictive garlic naan and pappadum.

Prem has missed two shifts in 20 years. Two. Both times, it was because of his family. The first was when his wife, Ruby, first came over from India to live with him in 1997 (they had a traditional arranged marriage in 1993). The second was when their son, Chinchu, who was born the year 195 opened - he now studies engineering at North Carolina State University - had a little mishap and needed to go to the emergency room. Prem missed lunch service. Once it was determined that Chinchu’s injury was nothing serious, Prem was back in the kitchen for dinner. When Prem tells his wife, “I love you,” she teases him: “No, you love 195.” What does he say to that? “Damn,” he says, grinning again.

Our interview ends, and I go over to the Pilsons’ adjacent health food store, Nature’s Own, to do some shopping. Soon, Prem approaches me excitedly. I assume he wants to tell me something more about his food or history. No, he hasn’t told me everything he wanted to tell me about his beloved son. For the next ten minutes, eyes alight, that’s EXACTLY what he does.

Pinehurstmagazine.com 43

Cornbread, Collards, and Black-Eyed Peas Pinehurst Southern food and culture expert Ray Linville on the roots of regional culinary traditions

by Corbie Hill 44 Pinehurstmagazine.com

O

Linville dressed as collards, reading a poem about the leafy greens at Matxon, NC’s annual Collard Festival (top) and speaking on Southern foodways as part of the Ruth Pauley Lecture Series (bottom)

African heritage in Southern food lecture Ray Linville at a family pig pickin’ (top) and during his Air Force days (bottom)

O

One of Ray Linville’s earliest memories is of his childhood yard in WinstonSalem. Though small, it was filled with fruit trees: pears, cherries, peaches and others. He never got to ask his mother about it — she died when he was 8 — but the image stuck with him. “I don’t have the connection to ask her — why was our back yard so full of fruits?” Linville says. “But I think it had to do with the fact that, as a sharecropper, she didn’t have the land to grow her own fruits and vegetables.”

Today, as if in homage, he has a collard plant growing by the front sidewalk of his Pinehurst home. And Linville thinks often about the intersection of Southern food and culture — in fact, he’s an expert. The recently-retired Sandhills Community College instructor would spice up lessons on Southern history, race relations, poverty — anything, really — with relevant foodstuffs. He’s active with the Food Bank of

Sunday, April 12th at 3pm Southern Pines Public Library

Central and Eastern North Carolina and the Southern Foodways Alliance, and he writes monthly posts for the North Carolina Folklife Institute’s food blog. Oh, and he’s a certified barbecue judge.

Yet Linville wasn’t always a walking encyclopedia of Southern food. In fact, it took him four careers to get here. He lived all over the US, all over the world, before ending up less than 100 miles from his humble childhood home, growing traditional Southern food in the yard yet again. When Linville finished grade school and left Winston-Salem, he went to Chapel Hill for college, then into the Air Force as an officer.

His first posting: Minnesota. He happily reports he met his wife there, yet he encountered a whole new set of decidedly Scandinavian-influenced food. Suffice it to say, there was pickled herring, but no sweet potatoes.

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Considering Ray Linville’s expertise in historical and cultural aspects of Southern foods, we caught up with him to ask about the New Year’s traditional good-luck foods: collards, black eyed peas, and cornbread. Two of these are non-native — collards came with Europeans and have a long history of use in the Mediterranean region, while black-eyed peas originated in Africa. One uniting factor, though, stems from the South’s chronic problem with poverty. “Whether it’s today or 200 years ago or 400 years ago,” Linville says, “there has always been a big gap.” Today, this descendent of poor central North Carolina sharecroppers shares what he’s learned about the history of this trio of lucky foods.

“Collards are good luck, in part, because they’re the green that would provide currency for you.”

“But in times of need that collard plant would produce leaves and leaves and leaves for months.

Families could get their green, leafy vegetable just from collard plants. I was looking at a family scrapbook over Thanksgiving, and there was a picture of my father’s father in Winston-Salem, holding a collard plant he was growing in the backyard. That was of interest in the early 1900s to the local reporter.”

“Black eyed-peas have the legend of being lucky because they give us the silver coin.”

“Historically, in the 1860s, the black-eyed pea was one of those modest field peas that sustained families during the Civil War, particularly families in Georgia and the Carolinas. When Sherman came through in his March to the Sea, burning the barns

and agricultural infrastructure, he was burning crops of value, like cotton and corn. The Union soldiers reportedly didn’t think that field peas were valuable, they were just animal fodder. So they didn’t destroy those, and the early historical record is that black-eyed peas were one of those food items that helped Southerners survive the winter of 1864 and other time periods as well.”

“Cornbread typically is really good for sopping up collard juice or the broth of black-eyed peas.”

“It’s truly native; it was here in 1492 when Christopher Columbus made his way across the Atlantic Ocean, and a lot of indigenous Native Americans, not just in our area but throughout Central America and the northernmost parts of South America, were domesticating corn. Even when what we call our Lost Colony on Roanoke Island was established, early explorers have watercolors by John White showing corn being domesticated by the Algonquin Indian tribe.”

Linville at the Okra Strut in Irmo, SC (left), en route to judge a barbecue competition (center), and with grandchildren Dan, Ryan and Katie (right).

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Linville keeps the tradition of cultivating Southern crops at home.

This okra plant grew in his back yard.

“I stayed in the Air Force for a career, and every time we moved it was to an area that had a different take, not only on language and local communities but on food as well,” he says, mentioning time spent in New England, the D.C. area, Omaha, Madrid and Korea. “I significantly missed having the favorite foods.”

When Linville left the Air Force in 1994, he spent a few years back in Washington, D.C., before deciding the military sphere was no longer for him.

So he moved to Chapel Hill and took night classes in English while working at the UNC Alumni Association. In 2004, once he had the credits, he became what his high school superlatives predicted years ago — a college-level English teacher. And this was when Linville fully realized his passion for Southern food.

“It’s been latent,” he admits. “Every time I tried to build courses around history or racial issues or politics or language, they all included some component of food. And the more food I used in the classroom discussions, the more it seemed I captured the imagination of the students.” When he brought food in, he taught students which ones were native, which were imported, and, courtesy of a phenomenon called the Columbian Exchange, which were adopted by Europeans and then reintroduced.

His own curiosity, too, was piqued.

“I wanted to learn more about why we eat what we do,” he says. Though retired, he continues his mission to this day.

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A Centennial

Celebration Historic Pinehurst Harness Track Turns 100 Years Old Story and Photography by David Droschak

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A horse at the Pinehurst Harness Track prepares to be broken by its trainers.

Sure,

world

champion

Chocolatier was once stabled here and is a measure of pride for all associated with the Pinehurst Harness Track, but most standardbred horses have toiled in virtual anonymity on the soft clay and sand tracks, escaping the harsh winters up North, coming to the Sandhills to be broken or just for some much-needed solitude.

They have for 100 years now.

A few have hit the big time, others have prolonged successful racing careers; and some have just moved off into green pastures.

But like golfers lacing a solid 3-iron through the tall Carolina pines on the nearby emerald

fairways of Pinehurst Resort, horses and their trainers have fallen in love with this historic landmark – as much for its peace as its practicality.

Trips to harness-racing states such as Maine, Ohio, Pennsylvania, New York, New Jersey and Florida – where most of the nation’s East Coast horse training facilities are located – are just too far, and more expensive to feed and stable, for many still in the harness racing business.

And then there is the ambiance of the 111acre equestrian facility and its three tracks, one of which turns 100 years old in 2015.

Can you tell if horses are fond of a place, I asked veteran horse trainer Greg Wright of The Meadows Racetrack and Casino, a track outside of Pittsburgh?

“More than that, you can tell if they DON’T like a place,” said Wright, who has brought 17 horses to Pinehurst this winter for the first time after training them in Florida last year.

This is a small circle, and Wright was informed by a colleague that he should check out the Pinehurst tracks.

“I should have come here 10 years ago,” Wright said.

A host of trainers have made the Pinehurst Harness Track their winter home for three or four decades. The stables are full again this season, with more than 260 horses.

Gordon Corey first started training horses up the road at Little River Farm in 1979, before it was turned into a golf course community. He has made the Pinehurst Harness Track home for two decades now.

“My alternative was either to stay in Maine and freeze my butt off and miss half the work schedule because of weather or come South, and be able to do my job properly,” he said. “So I choose to come South and I’ve never been sorry Pinehurstmagazine.com 49

Harness track superintendent Ray Skellington (left) balances the uses of the 100-year-old facility between a public park and professional training ground for the likes of the Greg Wright Stable from outside of Pittsburgh.

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for that decision. I consider myself blessed to be able to be here.

“It is kind of a relaxed atmosphere in general,” Corey added. “There are a lot of different routes the horses can take to and from racetrack to racetrack, so you are varying their experiences; it doesn’t just become a monotonous back-and-forth grind every day. And the surface of the race track is very forgiving and pleasant for them; it is a lot nicer to work on than the hard stone dust tracks that are almost like highways when they get up North.”

Sim Brown is a 72-year-old former horse owner who now lives across from the starting pole of the one-mile track. He began shipping horses here for training in 1980 from New Jersey.

“The facility is one of the finest in the country because what we do here is unlike Florida. We get the four seasons,” Brown said. “So the horses really get acclimated to the climate. It is really good for the horses.

I got out of the business in 1991, but I keep my hands dabbling in it by going over to the track in the morning and hanging out. Once it gets in your blood that’s about it, it stays there.”

Ditto for track superintendent Ray Skellington, who worked at the track for two years before being promoted to his post, which he has held for six years. Some assume because of its location that the facility is owned by Pinehurst Resort, but it’s actually run by the Village of Pinehurst at an annual budget of about $500,000.

Skellington does more than just drag the tracks each day. He believes he was hired because of laying out a vision for the future of the harness track, which has now seemingly consumed him.

He began a project a few years ago to “gut” the interior of the 17 barns that were infested by termites over the years. He’s close to 70 percent completed.

During the U.S. Open year in golf in 2014, Skellington also rebuilt the short track to its original form and banking of a century ago, much like the Coore & Crenshaw restoration of the famed Pinehurst No. 2 golf course.

Skellington is also in the final year or two from finishing an update to the facility’s one-mile track, which was built in 1940. Erosion on the interior, or fast part of the track, has been extensive and required Skellington to put 150 loads of clay on the surface this year alone as he Pinehurstmagazine.com 51

A horse heads back to the stables after a morning workout.

rebuilt the home stretch and one turn.

“But this track is why all the trainers are here,” he said. “It is our bread-and-butter.”

The track’s surfaces in the Sandhills, and the way Skellington has maintained them, have also had major drawing cards over the years.

“Maintaining a clay track is more like an art form than anything else,” he said. “There is no right way to do it because every day the track conditions change, whether you have humidity, heat, wind or sun.

“There is so much that goes into trying to make the perfect surface, where they have the cushion but they also have the footing - it’s not deep, it’s not too soft. Any track manager in the 52 Pinehurstmagazine.com

country is hated by half and loved by half on any given day. As much grief as I get about the tracks, we did do surveys of the trainers and asked about footing and barns, everything we could think of, and I was very surprised about how positive the feedback was. Overall these trainers love this place. When they get here in the fall, it’s neat to see the look on their faces.”

With no gambling on horses in the state of North Carolina, the Pinehurst Harness Track is a six-month operation for the most part – the winter season running from October 15th until May 1st. And the track is closed to horse training on Sundays to allow for its other purpose.

“We are balancing not only being a training

There is no guessing who has the right-of-way here.

center, but also a park for the public,” Skellington said.

“So, we have a lot of Sundays where the public comes out here to hit golf balls; walk their dogs. It is amazing in the summer because at any given time you’ll see 30-40 people on the property just doing that.

“My goal is 100 years from now it’s still here, intact, holding up,” Skellington said of the barns and tracks. “I love being a part of a historic landmark. To me, there is no cooler job on the planet. I love coming to work every day and being here and seeing things and making changes. Of course we can’t change the outside appearance because we are historic, but the inside functionality and taking it into the next century is cool, so we will always have horses that want come train here.”

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Shop Pinehurst support locally-owned, independent businesses

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Shop Southern Pines support locally-owned, independent businesses

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Jewelry • Art • Accessories • Custom Framing • Furniture • Antiques • Interior Design

162 NW Broad Street • Southern Pines, NC • 910-246-2002

Healthy Living

A

Picture of

Health

By Kay Grismer

for The Foundation of FirstHealth

Yo u ’ re s i t t i n g i n t h e

exam room waiting for your doctor. Your pulse is racing. Your blood pressure is going up by the minute. As you look around, your eyes come to rest on a beautiful painting of a mountain stream running through sundappled woods. Within moments, your stress and anxiety begin to subside.

You’ve just experienced the “healing power of art.”

A rich and growing body of research shows that art has a powerful therapeutic effect.

Patients and caregivers who are exposed to art are acknowledged as being more optimistic and hopeful. They experience less boredom, anxiety and loneliness; are better able to let go Pinehurstmagazine.com 57

What: Health, Healing and The Humanities series Presented by the Clara McLean Advisory Council and The Foundation of FirstHealth Speaker: John Coffey, deputy director of art and curator of American and Modern Art at the North Carolina Museum of Art When: Wednesday, February 4th at 5pm Where: Ballroom, Country Club of North Carolina To register, call 910.695.7510 or email lholland@firsthealth.org.

of fears and tension; and are less stressful and feel less pain. They also respond better to treatment since a less stressed body is better able to heal than a tense one.

“For every day a patient lies in a hospital bed, it takes roughly three days to achieve his or her previous level of functioning,” says Dr. Lisa Harris, an internist and chief executive of Eskenzi Health, an affiliate of the Indiana University School of Medicine. “If an art installation gets a patient out of his room or paintings take a person’s mind off their pain and lower their stress levels, the art isn’t just decorative anymore. It’s part of the entire model of care.”

While hospitals are becoming “minimuseums,” museums are, in turn, becoming “places of healing.” Research has shown that museums can be restorative environments – places where people go to relax, recharge, and boost their mental and physical well-being.

As British philosopher Alain de Botton said, “Art museums should act in our times as cathedrals once did: places to heal one’s soul.”

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In the second of three lectures in the “Health, Healing and The Humanities” series presented by the Clara McLean Advisory Council and The Foundation of FirstHealth, John Coffey, deputy director of art and curator of American and Modern Art at the North Carolina Museum of Art, will present “Curator’s Choice,” ten of his favorite works that embody the “healing power of art.” The program is scheduled for Wednesday, February 4th, at 5 p.m. at the Country Club of North Carolina.

A Raleigh native, Coffey studied art and history at Broughton High School and graduated Phi Beta Kappa from UNC-Chapel Hill with a Bachelor of Arts in history and art history in 1976. He earned his master’s degree in art from Williams College in Williamstown, Massachusetts, two years later.

Coffey was assistant to the director and then acting director at Williams College Museum of Art before becoming curator of collections at the Bowdoin College Museum of Art in Brunswick, Maine, in 1980. He returned home in 1988 as curator of American and modern art at the N.C. Museum of Art. Five years later, he was made chief curator, a position he held until 2001, when he became deputy director for art and curator of American and Modern Art. Coffey has overseen the development of the museum’s collections of American and Modern Art, as well as its “exquisite assemblage of Jewish ceremonial art,” one of just two permanent Judaica collections belonging to public museums in the U.S. He is the collection’s curator as well as staff liaison to the Friends of the Judaic Art Gallery. He also serves as an adjunct associate professor at UNC-Chapel Hill.

One of Coffey’s favorite works, with its poignant story of loss and healing, is “Sir William Pepperrell and His Family” by John Singleton Copley. Pepperrell was married to Elizabeth Royall, daughter of one of the wealthiest men in British America. During the turbulent years leading up to the American Revolution, Pepperrell remained steadfastly loyal to the British Crown. Fearing mob violence and the wholesale confiscation of his property, he sailed from Boston with his family toward an uncertain exile in London.

John Coffey, curator of American and modern art, and his favorite work, “Sir William Pepperrell and His Family”

by John Singleton Copley.

Soon after arriving in 1775, Pepperrell commissioned Copley, the preeminent portrait painter in the “Provincial outpost of the British Empire” before he moved to London, to paint a family portrait – a happy domestic scene of Sir William, his wife, their three daughters and newborn son.

But, as Coffey explains, it was an “elaborate fiction, perpetrated by client and artist to make an unacceptable reality.” The Pepperrells were not English gentry, but exiles, bereft of country and much of their fortune. Moreover, Elizabeth had died in Boston two years before the portrait was painted. For the 30-year-old widower and his children, “Copley offered a comforting vision of what might have been, had not war and death come knocking.”

“But I still breathe,” William wrote to his mother. “Love I never can again, till my soul is re-wedded to that of my dear Betsy’s in the Joy of praising God forever.”

Pepperrell kept his word and never remarried.

Coffey describes the N.C. Museum’s new space, opened in 2010, as “ethereal, spiritual and calming … a great place to experience art.” The best way to experience this vast treasure trove is

to slow down. The average visitor spends 10 to 30 seconds in front of a work of art.

“The breathless pace of life in our Instagram age conspired to make that feel normal,” says James O. Pawelski, director of education for the Positive Psychology Center at the University of Pennsylvania.

“Feel empowered to ‘curate’ your own experience,” Pawelski advises. “Find a piece of art that speaks to you and observe it for minutes rather than seconds – you are more likely to connect with the art. What happens is you actually begin to be able to see what you’re looking at. Project a lot of you and what is going on in your life at that moment into that painting.

It can end up being a moment of self-discovery.”

Take the “curator’s cure.” You’ll be healthier – and happier – if you do.

To register for this complimentary program, call 910.695.7510 or email lholland@firsthealth. org by January 28th.

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The Pros and Cons of Pinehurst No. 2

They’ve All Conquered Pinehurst No. 2

PINEHURST

®

MAGAZIN E

may/june 2014

History in the Making Pinehurst No. 2 Will Host the U.S. Open and the U.S. Women’s Open Championships in Consecutive Weeks page 36 P I N E H U R S T

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S O U T H E R N

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A B E R D E E N

Coming up in the next

Summer Beach Planning

A look at what the North Carolina Crystal Coast has to offer for your spring, summer or fall vacation planning. Amenities, entertainment, and why you and your family should book your holiday beach house or hotel sooner now. The sooner you book, the more options you will have!

Kids Golf

Pinehurst is home to lots of golf for the grownups, but we thought we’d take a special look at the focus our golf programs offered to the under-18s, both nationally and internationally acclaimed.

Hidden Gems Southern Pines

Southern Pines has a special charm and a thriving downtown business center—a look at intriguing, hidden places we think everyone should know about.

in every issue Professional Spotlight | Wine Review | Book Review Calendar of Events | Sandhills Sightings Ask the Pro | Tech Radar | Sunday Supper Healthy Living | Complete the Room

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Stay and Play in the Sandhills

Why go out of town when there is so much to do right here in our area? We love to point out things to do with out-of-towners, or just your own family, on weekends when you just can’t sit at home for another day.

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CREATIVE CHRISTMAS TABLE Christmas table decorations galore were on display at the Moore County Extension and Community Association’s Creative Christmas Table. The event was held at the Village Chapel on December 5th and benefited the Sandhills Community College Culinary Department students.

1 Event committee members: Rose Gaynor, Linda Piechota and Lolita Parker. 2 Martin Bruner of the SCC Culinary Department demonstrated making truffles. Event chairman Karyn Ring. 3 Judith Sam’s table, “Girlfriends Lunch.” 4 Marilyn Grube, Pat Rudovsky, Hartley Fitts and Kathy Jones. 5 Kathryn Ring, Judith Sams and grand prize winner Glenda Lyle. 6 Susan Condlin & Bonnie Roberson.

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FESTIVAL OF TREES The 18th Annual Festival of Trees, benefiting the Sandhills Children’s Center, took place at the Carolina Hotel in Pinehurst November 19th through 23rd. The event showcase of over 200 decorated holiday trees, wreaths, gift baskets and gingerbread houses was displayed throughout a winter wonderland.

1 Show coordinator Teresa Copper with Jo Copper, Noreen Sawyer & Louise Burton. 2 Marcel & Francoise Tiepanier. 3 Ashlyn & Adrianne Boyd. 4 Will, Jeanie, Jennie & Bill Eastman and Patrick Fagan. 5 Steve & Patti Zoellner.

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KORSAKOVA-WOLFF RECITAL Internationally celebrated violinist Natasha Korsakova made her North Carolina debut as she joined with Maestro David Michael Wolff on the piano for a special recital on November 7th at the Owens auditorium.

1 Animal Advocates treasurer Jan Standing, president Lisa Bridge & director of operations Barb Shepherd. 2 Dominick Romdello entertained. 3 Wine shop owner Leslie Rose with Maureen Horansky, founder of Animal Advocates.

4 Les & Kathee Sladkus with Audrey & George Kessler.

5 Hollis Calquhoun with Phil & Lin Cox.

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ANIMAL ADVOCATES WINE TASTING On October 15th a wine tasting of Chilean wines took place at the Sandhills Winery in Seven Lakes. The proceeds benefit the Animal Advocates of Moore County organization.

1 Natasha Korsakova & David Michael Wolff in concert.

2 Kathy Wilford and Walt Hess with Jan & Ed Carey. 3 Steve & Rae Lynn Ziegler. 4 David Michael Wolff & Natasha Korsakova.

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KING AND HOLLYFIELD DESIGN GRAND OPENING On November 22nd King and Hollyfield Design, a new floral and interior design shop in Pinehurst, held its grand opening.

1 Owners Matt Hollyfield & Kathryn King. 2 Barbara, Lauren & Judy Miller. 3 Anne Bryan and Phillip Hanson. 4 Liz Klein and Kristin Baker. 5 Sylvia, Ken & Eric Hoffman. 6 Nancy Heath.

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SHARON DISHER Sharon Disher entered the U.S. Naval Academy with 80 other women in 1976. She helped end a 131-year all-male tradition at Annapolis. On November 20th she spoke about her experience at the Boys and Girls Club in Southern Pines.

1 Bea Fields with Boys & Girls Club Director Caroline Eddy and guest speaker Sharon Disher. 2 The Boys & Girls Club choir. 3 Leland & Whitney Parker, Leann & Jim Heustess and Taylor Bunch. 4 Nancy and Rosa Ronalter with Janee Cates. 5 Mike & Susan Sanders, Dr. John Dempsey and Karen Reese May. 6 Norris Hodgkins, Joyce Baker & June Metro. 7 Sue Bruton, Eric Becker and Carol Haney.

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ANDY WILKISON RETIRES Pinehurst Village manager Andy Wilkison has retired after 26 years of service to the community. A farewell reception took place on November 20th at the Fair Barn.

GRAND OPENINGS Two new businesses in Pinehurst held their grand openings on December 11th; The Pinehurst Olive Oil Shop and Cooper & Bailey’s Boutique.

1 The new Village tennis courts were named in honor of Andy Wilkison. 2 Molly Rowell, Tom Campbell and Lorraine Tweed.

3 Debbie Barr, Jim McChesney and Susan Holmes. 4 Former Pinehurst mayor Ginsey Fallon, Andy Wilkison & Howard Warren. 5 Lauren Craig, Melissa Holt and Brenda Hiscott.

1 The Pinehurst Olive Oil shop owner Kim Mims and her daughter Brooke Brabant. 2 Gay Nelle and Elizabeth Rosser.

3 Co-owner of Cooper & Bailey’s Boutique Meghan Davis.

4 Edris & John Daughtry.

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MAGNOLIA WREATH WORKSHOP Erin Weston of Weston Farms conducted two magnolia wreath workshops for the Sandhills Horticultural Society on November 17th and 18th at the Ball Visitors Center.

1 Erin Weston. 2 Assistant Brie Arthur and Heather Thompson. 3 Erin with Nancy Geddes. 4 Mary Ann Sale. 5 Claire Marlar.

6 Annie Gunderson.

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HOLIDAY OPEN HOUSE Hollyhocks Art Gallery held its Holiday Open House on November 13th. Refreshments were enjoyed amidst beautiful works of art.

1 Artists Jane Casnellie and Linda Griffin. 2 Julie & Jeff Gilbert.

3 Jane Wannemaker & Char Rohr. 4 Artist Charlie Roberts with Terry & Louise Price. 5 Artist Diane Kraudelt. 6 Joyce Reehling and artist Julie Messerschmidt.

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THE RIGHT STUFF Jim Prim was the featured speaker at the September 15th Gathering at Given Library. He recounted his experiences with NASA as the trainer for the Mercury, Gemini and Apollo astronauts.

1 Jim Prim with his daughter Kim Daughtry. 2 Ethel & Scott Duvall with Jim Prim. 3 Thea Pitassy and Kay Lund. 4 The audience.

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GIVEN LIBRARY CELEBRATES 50th The “Let’s Party Like It’s 1964” event, held on October 30th at the Fair Barn in Pinehurst, celebrated the Given Memorial Library’s 50th year.

CENTRAL CAROLINAS PBK The Central Carolinas Phi Beta Kappa Association held their wine tasting and auction on November 19th. Funds raised support scholarships to students in Moore and Lee counties.

1 Chuck & Cav Peterson. 2 Chris Kreutzfeldt, Given Library Director Audrey Moriarty & Robin Horigan. 3 Florence & Jim Miller. 4 Patti Fisher. 5 Tony & Francine Smarrelli.

1 Sharon & Dick Berkshire. 2 Ron Schuch, Connie Atwell and Sue & John Pfisterer. 3 Mary Russell and Kevin Brewer. 4 Jerry & Elaine Schwartz. 5 Fred & Barb Nuenighoff.

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WEYMOUTH CHRISTMAS HOUSE The former Boyd home was decorated for Christmas with the theme “Where the Tree Tops Glisten”. The holiday open house was December 4th-7th with the opening gala on the 3rd.

1 Pat & Al Beranek with gala chairman Rita DiNapoli. 2 Gala committee: Barbara Keating, Rosemary Zuhone and Ginny Notestine.

3 Jerry & Judy Townley. 4 John & Kathryn Talton with Barbara & Larry Cohen. 5 Jim & Ann Jones, Carol & Larry Westerly and DeeAnn & Tom Deet.

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HOLLY AND IVY DINNER On December 2nd the Holly and Ivy Murder Mystery dinner was held at the Holly Inn in Pinehurst. The event benefited the Tufts Archives and Given Memorial Library.

1 Tufts Archives and Given Memorial Library director Audrey Moriarty, Michael Brady and Andie Rose. 2 Charlie & Lulu Eichhorn.

3 Chris Kreutzfeldt, Kathy McPherson, Robin Horigan and Willy-Lie-A-Lot aka Tom McPherson. 4 Ellen Burke with Jack & Janet Farrell.

5 Mary & Bob Longo. 6 Susan & Mike Sanders with Elaine Moody.

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DINING IN THE DARK On November 6th MIRA USA held the Dining in the Dark fundraising dinner at the Pinehurst Members Club. Diners ate blindfolded to experience what it is like being blind. MIRA provides guide dogs to children ages 11-17 free of charge.

BACKPACK PALS FUNDRAISER On October 28th the Vass Lions Club and Valenti’s restaurant in Vass sponsored the 6th annual fundraising dinner, benefiting the VassLakeview Elementary school BackPack Pals nutritional food program.

1 Darcie Crane and her dog Navy. 2 Sammie Duerring with Gale. 3 Brenda & Jim Jamison. 4 MIRA USA founders Bob & Elaine Baillie with Carol Pillsbury. 5 Southern Pines mayor David McNeill and wife Cheryl, Cos Barnes, Mike & Bea Fields and Pat Bradbury. 6 Pat & Jodie Molamphy, Jamie Boles and Mary & Jim Arnold.

1 Founder of the program Linda Hubbard with Moore County School Superintendent Dr. Bob Grimesey. 2 Restaurant owners Lucy & Adam Valenti donated the facility and food. 3 Lions Club treasurer Tony Cianchetta and wife Crystal, president Alan Ingraham and wife Karen with Jim Wagner, secretary, and Sue Wagner, event chairman.

4 Vass-Lakeview elementary principal Bridget Johnson with Steve Johnson, Melisa Barber, Lisa Mills and Dr. Bob Grimesey.

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