OutreachNC Magazine July 2017

COMPLIMENTARY

JULY 2017 | VOL. 8, ISSUE 7

food for thought

Serving the Sandhills & Southern Piedmont

OutreachNC.com 1 | O U T R E JULY A C H2017 N C |. C OM

quality. compassionate care.

put your heart in capeable hands Seeking a hospital to care for your family? Choose one with quality that’s verified by trusted outside sources. You won’t find another health system from the Triangle to the coast with the quality and scope of services offered at Cape Fear Valley. And you won’t find one as committed to your heart health. Cardiac Surgery affiliated with Cleveland Clinic, voted #1 in heart programs for 22 consecutive years by U.S. News & World Report.

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JULY 2017 |

features JULY 2017

24 6 Adventurous Foods to Add to Your Pantry

by Rachel Stewart

31 Judging the Best Barbecue

by Ray Linville

38 Dishing Up Cooking Tips

by Michelle Goetzl

42 Honoring World War II Veteran Series: Tom Stewart

by Jonathan Scott

46 Carolina Conversations with Seven-Time World Barbecue Champion Melissa Cookston

by Carrie Frye

50 Homemade Christmas in July

by Nan Leaptrott

56 Growing A Second Career

by Carrie Frye

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OutreachNC.com | JULY 2017

Food For Thought Issue

JULY 2017 |

OutreachNC.com 5

departments July 2017

12

“And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer.”

—F. SCOTT FITZGERALD “THE GREAT GATSBY”

16 advice & health

life

10

Ask the Expert

by Amy Natt, MS, CMC, CSA

14

Belle Weather

by Celia Rivenbark

12

Hydration: Maintain Your Fluid Balance

by Jennifer Webster

18

Cooking Simple

by Rhett Morris

21

The Reader’s Nook

by Michelle Goetzl

36

Resource Marketplace Find the resources you need.

62

Grey Matter Games Sudoku, Word Search & Crossword Puzzles

16

Caregiving

by Mike Collins

20

Planning Ahead

by Robin Nutting, CLTC

22

Brain Health

by Taeh A. Ward, PhD

64

Tech Savvy

by Dan Friedman

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65

22 66

Generations

by Carrie Frye & Michelle Goetzl

Over My Shoulder

by Ann Robson COVER PHOTOGRAPHY

BY DIANA MATTHEWS MANGO BLACK RICE RECIPE, PAGE 25

M a rk Yo u r C a le n d a r THU RSDAY, AUG. 10

A

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Adventures

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What's Online?

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articles

advice previous issues recipes

magazine extras

H

Contributing Writer KATHY GRANT WESTBROOK

ow will you celebrate your next birthday? Dinner at your favorite restaurant? A party? OutreachNC magazine’s contributing writer Kathy Grant Westbrook is celebrating her 55th birthday by visiting all 55 state and national parks in North Carolina. Join her as she presents stories and photos from her adventures.

Kathy’s “State Park Adventures” feature article appeared in the June issue of OutreachNC magazine. Read it online at: https://issuu.com/outreachnc/docs/outreachnc_0617/24 Event is free and open to the public.

JULY 2017 | OutreachNC.com 7 GivenTufts.org | 910.295.6022

from the editor

J

uly brings the heat, backyard barbecues, fireflies and all of the wonders of summer. This month, we are also tempting your taste buds with our “Food For Thought” issue.

Inside, you’ll find plenty of foods that can boost your brain health, a recipe for Southern pound cake and even meet those who demonstrate meals and offer a few of their best cooking tips.

There are six foods we’ll introduce you to that are a little more on the adventurous side, but all well worth your consideration. Special thanks to Leslie Phillip for helping us create some delicious recipes to bring this feature and our beautiful cover of mango black rice to life.

We could not be in Carolina without talking about some barbecue, and we will go behind the scenes with contributing writer and barbecue judge Ray Linville for an insider’s look at what makes the best barbecue.

If anyone is an authority on barbecue, it is seven-time world barbecue champion Melissa Cookston, and we sit down with her for our Carolina Conversations. She talks about competition barbecue, running successful restaurants, including Memphis Barbecue Co. in Fayetteville, and offers a few tips for backyard barbecuers.

The side yard and 3.5 acres of Gary and Connie Dunn of Biscoe have grown into White Oak Farm and a second career as growers for the Montgomery and Moore farmers markets.

With a focus on sustainable and pesticide-free farming, the Dunns are dedicated to providing the highest quality produce to their neighbors.

Writer Nan Leaptrott shares a compilation of family recipes and ways to create some homemade gifts now that can be savored when Christmas arrives, and it will be here in the blink of an eye.

Our salute to World War II veterans continues with Harnett County native Tom Stewart, who served in the U.S. Navy as a medic and loaned his skills to the Australian navy aboard the HMAS Westralia. This month and every day, as we celebrate our freedom, we offer our appreciation and gratitude to all who serve.

Thank you so much for turning these pages with us.

Co-editor Jeeves’s food for thought is to fill his dinner bowl with more turkey and cheese. Until next month...

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—Carrie Frye

Editor in Chief Carrie Frye | CarrieF@OutreachNC.com Contributing Graphic Designers Stephanie Budd, Nikki Lienhard, Jonathan Scott Contributing Proofreaders Michelle Goetzl, Kate Pomplun, Rachel Stewart, Jennifer Webster Contributing Photographers Katherine Clark, Diana Matthews, Stephanie Mullins, Mollie Tobias Contributing Writers Mike Collins, Dan Friedman, Michelle Goetzl, Nan Leaptrott, Ray Linville, Rhett Morris, Robin Nutting, Celia Rivenbark, Ann Robson, Jonathan Scott, Rachel Stewart, Taeh Ward, Jennifer Webster

Y Publisher Amy Natt | AmyN@AgingOutreachServices.com Marketing & Public Relations Director Susan McKenzie | SusanM@AgingOutreachServices.com Advertising Sales Executive Ashley Haddock | AshleyH@OutreachNC.com 910-690-9102 Advertising Sales Executive Butch Peiker | ButchP@OutreachNC.com 904-477-8440 OutreachNC PO Box 2478 | 676 NW Broad Street Southern Pines, NC 28388 910-692-9609 Office | 910-695-0766 Fax info@OutreachNC.com

www.OutreachNC.com

OutreachNC is a publication of The entire contents of OutreachNC are copyrighted by Aging Outreach Services. Reproduction or use without permission of editorial, photographic or graphic content in any manner is prohibited. OutreachNC is published monthly on the first of each month.

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advice

Our Aging Life Care ProfessionalsTM will answer any aging questions you may have.

Email us your questions! info@OutreachNC.com

ASK THE EXPERT

Make Checking Expiration Dates Part of Your Routine

by Amy Natt, MS, CMC, CSA I was visiting my aunt last week, and I noticed that several of the things in her refrigerator looked to be out of date. I offered to clean it out for her, but she insisted she would do it later.

Should I be worried about her eating something that will make her sick?

We are all guilty of leaving things in the cupboard or refrigerator a little longer than we should at times. Even canned and bottled items can expire or spoil. As a person ages, they may also experience diminished ability to taste and smell, making it even harder to detect when something needs to be tossed out.

Those dates are also written in the smallest font possible, making them difficult to read. This can lead to people eating foods or taking medications that may have expired months or years ago.

While some foods are thought to be safe beyond the suggested “use by” or “expiration” date listed, others are a bit riskier. Items such as eggs, deli meats, bagged greens, seafood, chicken, raw beef, soft cheeses and berries that have turned soft can contain harmful bacteria when consumed beyond the expiration date.

Things that have already been reheated or sat out for long periods at room temperature, or things turning colors and growing, should all be thrown away.

This may seem like common sense, but many older adults were raised during times of economic depression and taught not to throw anything away. Others may

have lost an interest in food or have diminished sensory intake, which prevents them from noticing things that have spoiled. Mobility issues or problems with short-term memory may also prevent a person from routinely clearing out older items.

Medication is another item often kept past the expiration date. The individual holds onto it in case it is needed in the future. Some medications are expensive and throwing them away just seems wasteful.

Checking dates on prescription and over the counter medicine is important and they should be discarded once expired. Most counties offer medication drops where you can dispose of them. The local health department or agency on aging should be able to provide you with that information.

Doing a full sweep of the refrigerator and cabinets at least every six months is a good idea. If your aunt has someone she trusts already cleaning for her, see if they would build this into their routine. Educate her to the risks of consuming these items, and see if she will let you do a good spring cleaning with her to discard older items. Let her know you do the same thing at your own house. Pointing out how old some of the items are

Readers may send questions to Natt, an Aging Life Care ProfessionalTM, certified senior advisor and CEO of Aging Outreach Services. She can be reached at amyn@agingoutreachservices.com .

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OutreachNC.com | JULY 2017

might help her realize how long it has been and help her acknowledge the need.

When you are visiting her and open the refrigerator to get yourself a glass of tea, remove items that are clearly past their prime, and then bag and remove them from the house. Sometimes, it is better to ask forgiveness after the fact.

Make sure your aunt has the resources (transportation, mobility and finances) to get groceries and up-to-date medications. Sometimes, older adults hold onto these items because the budget is tight, and they are worried they cannot afford to replace them. There may be county resources to help with these expenses.

If you think that there are indications that she is not eating or taking medications, that may be a reason to talk with her physician to see what else might be going on. There could be physical or mental health issues that have not been adequately addressed.

You can tell a lot by routinely monitoring a person’s refrigerator, but you will have to get her on board with allowing you to do that.

Try to come up with ways to “check in” without being overly invasive. If red flags persist, ask for help and get her the added assistance she may need to remain safely in her home.

At Southern Pines, we have an abundance of heart, and we can’t wait to share it with you. Our caring management team is here for you any time, day or night, because we live here too. We participate in activities, pour coffee at mealtime, and take time to get to know each of our residents. Plus, each suite has an in-room communication system that links you to management personnel 24-hours a day, seven days a week.

Welcome to a community where caring hearts and friendly smiles await you;

Welcome home.

Call today to arrange your complimentary meal and tour.

910-692-3367

205 SE Service Road, Southern Pines, NC 28387

JULY 2017 |

© 2017 HRG

OutreachNC.com 11

health

Hydration: Maintain Your Fluid Balance

by Jennifer Webster

Y

our body is more than half composed of water—not as in a glass half-empty, but as in a sponge half-way to capacity. Of that water, about two-thirds is inside your cells, and the other half is traveling around in the bloodstream and the tissue between cells. If you’ve ever worked in hydraulics, you’ll recognize there’s a possibility for pressure differentials across all those permeable membranes. And you know it’s important to keep the balance.

Each of your thousands of cells tries to maintain an appropriate water pressure, relying on dissolved salts to help keep that pressure up. Water in the body will pass through cell membranes in the direction of higher salt content. For instance, if you drink too much water or other liquids without consuming salt, water between the cells will have less salt (in comparison to the liquid in the cells), so it will flow into the cells, possibly overfilling and damaging them. This sometimes happens to endurance athletes who drink excessive amounts of water.

More commonly, though, people don’t get enough liquid. They may lose fluid via sweat and not replenish it.

In these cases, there isn’t a lot of liquid between the cells or in the blood stream, so the cells release water outward through their membranes. The result is decreased cellular volume. What does that mean for you?

First, it affects your brain. As brain volume decreases, you may feel disoriented. Your memory and attention may be reduced. Your heart may beat faster to compensate for lower blood volume. And, as blood becomes more concentrated, your kidneys will try to prevent water loss through urination, meaning you’re retaining more toxins than usual in your body. You’ll be less able to regulate your body temperature. Add stress—such as exercise or simply spending too much time in the heat—on top, and you may experience heat exhaustion or heat stroke.

Luckily, the body knows how to rectify a lot of problems. For instance, if you don’t have enough fluids, you may become thirsty. Listen to that urge! Every day, you should be drinking a lot of water and other fluids— half a gallon or so, and more if you’re pregnant, exposed to hot conditions, physically active or taking medication that makes you lose fluid.

Remember, drink your water, juice or other fluids even if you don’t feel thirsty. People age 65 and older should pay extra attention to how much they’re drinking, as they may no longer feel thirsty when dehydrated. It may be easiest to keep that glass of iced tea at your elbow while doing housework, or a thermos of ginger beer nearby while mowing the grass, rather than having to remember to make “pit stops” for water.

If you don’t like water, there are plenty of low-calorie solutions for staying hydrated while enjoying a sweet taste, such as: • Add a floral, mint or fruit-flavored tea bag to your iced tea brew.

• Dilute your favorite fruit juice with mineral water.

• Fill a mason jar with half coffee, half ice-cold milk.

• Slice a cucumber, lime or or fresh fruit, and add the slices to a pitcher of iced water.

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Opening Fall 2017!

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OutreachNC.com 13

life

B E L L E W E AT H E R

Rules of the Road

by Celia Rivenbark

S

o apparently passing a highway patrolman who is stopped on the side of the road with his lights on is a big deal.

How big, you ask?

Well, in the great state of North Carolina, it’s $438 worth of big deal. Crappitydoodah.

Did you know that even if the officer is safely in his car, happily listening to ABBA for all I know, you must veer left or reduce your speed?

You did? Oh. For those who answered: “No” or, also acceptable, “Do what???” let me explain General Statute 20-157 (F) as written: “You may not willfully operate a motor vehicle on a street or highway failing to move vehicle into a lane that is not the lane nearest the parked or standing authorized emergency vehicle and continue traveling in that lane until safely clear of the authorized emergency vehicle when an authorized emergency vehicle is parked or standing within 12 feet of a roadway and is giving a warning signal by appropriate light.”

Let the record show that somebody could use an editor. Surely, there is an easier way to say this. Allow me: “Get in the left lane or at least slow down if you are approaching a parked fire truck, cop car or ambulance with the lights on.”

Better, right?

When pulled over, I once again remembered my friend’s nervousness in a similar situation

and tried very hard not to say “Yes, your majesty” as I responded that he could in fact see my license. My lovely, unblemished FOR THIRTY FIVE YEARS driver’s license.

It didn’t help, perhaps, that I didn’t pull over immediately when I saw him behind me. The reason for this was that I was not speeding and had committed no crime (ha!) so was quite sure that the officer was just a little confused about his target. An honest mistake I told Duh, who had been sleeping peacefully in the passenger seat.

“Yeah, I think that’s a real law,” Duh said, nodding in agreement with the patrolman as he explained why he pulled me over. For a few seconds, I considered leaving Duh by the roadside so they could further discuss my lawlessness.

“Mayhaps a warning ticket kind sir?” Why does getting in trouble always make me sound like a dimwitted damsel in a romance novel?

Alas, it was not to be. The patrolman shoved an “I ain’t playin’”ticket through the window and I protested—in a small voice that I now recall as completely embarrassing—“but everybody else was doing it,” and he replied that he would get them, too. I saw, later on, that he was doing just that. Uh-oh. Snitches get stitches.

Rivenbark is the best-selling author of seven humor collections. Visit her website at www.celiarivenbark.com . ©2017 Celia Rivenbark.

Distributed by Tribune Content Agency, LLC.

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OutreachNC.com | JULY 2017

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OutreachNC.com 15

advice

CAREGIVING CAN MAKE LIFE CRAZY!

Food For Thought:12 Caregiving Resources

by Mike Collins

S

tepping into the role of caregiver unexpectedly is not unlike being told you have to take an exam in the morning— and you never went to class. If you’re smart, you’ll start talking to friends who’ve taken the class, checking online and looking around for books that can help you. Here are a dozen wonderful resources for caregivers that make some great food for thought. There is no reason to reinvent the wheel when someone else is already rolling with the right answer.

1

The 36-Hour Day: A Family Guide to Caring for People Who Have Alzheimer Disease, Related Dementias and Memory Loss

by Nancy L. Mace and Peter V. Rabins

Originally published in 1981, “The 36-Hour Day” is the best-known book about caregiving. Now in its sixth edition, it provides a wonderfully candid view of caring for people who have Alzheimer’s disease, other forms of dementia or memory loss. The chapters on daily care are worth the price of the book.

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2 Cruising Through Caregiving: Reducing the Stress of Caring for Your Loved One

by Jennifer L. FitzPatrick

An easy read, this is a down-toearth guide if you are caring for an aging parent or other loved one.

FitzPatrick draws on her personal and professional experience and does a good job of covering self-care. Her take on everything from how to get other relatives to help with caregiving duties to handling your loved one’s declining health, finances and legal documents is refreshing.

3

Where the Light Gets In: Losing My Mother Only to Find Her Again

by Kimberly Williams-Paisley

You may recognize the author’s name; she’s country music star Brad Paisley’s wife. Or, you know her as starring in the “Father of the Bride” movies and the TV show “Nashville.” Williams-Paisley’s mother was diagnosed with a rare form of dementia, and the book does a good job of reflecting the emotional roller coaster that this sort of news can create. An important point is that a close-knit, loving family or a group of close friends can be crucial when moving through this type of challenge.

4

Passages in Caregiving: Turning Chaos into Confidence

by Gail Sheehy

7

During the past few decades, Sheehy has been an outstanding chronicler of the natural progressions of life as Baby Boomers have aged. In “Passages” she, once again, directs a keen eye at the details, joys, pains, losses and victories of a life experience most of us go through.

5

AARP Meditations for Caregivers: Practical, Emotional and Spiritual Support for You and Your Family

by Barry J. Jacobs and Julia L. Mayer

Role Reversal: How to Take Care of Yourself and Your Aging Parents

by Iris Waichler

10

I have to confess a weakness for the Chicken Soup series of books.

I’ve always liked how they show us that, depending on the topic, we all go through many of the same challenges in life. The best thing this book can do is show you that you are not alone in your challenges.

8

Like many of the AARP resources, this one is high on practical advice and low on theory. Some of the best topics are how to deal with caregiving-related sibling conflicts or marital problems, and balancing caregiving and career.

6

Chicken Soup for the Caregiver’s Soul Edited by Joan Lunden and Amy Newmark

They’re Your Parents, Too!: How Siblings Can Survive Their Parents’ Aging Without Driving Each Other Crazy

by Francine Russo

Anything that can make you laugh as a caregiver is a good thing.

Chaney mixes humor and practical advice when talking about caring for his aging mother. Like most caregiver books he addresses stress, burnout and depression, but he does it with a lighter heart.

11

The author uses her personal experience and 40-year career as a clinical social worker and patient advocate to offer a variety of senior care options, estate planning tips and ways of coping with emotions like grief and anger.

You’d Better Not Die or I’ll Kill You: A Caregiver’s Survival Guide to Keeping You in Good Health and Good Spirits

by Jane Heller

The Caregiving Season: Finding Grace to Honor Your Aging Parents

by Jane Daly

Written from the perspective of Daly’s Christian faith, she shares her experiences taking care of aging parents and addresses the challenges of caregiving while raising children and dealing with common caregiving emotions, like guilt.

Russo, a former Time Magazine journalist, highlights the ups and downs of siblings thrown into the caregiver pool.

9

Mama Peaches and Me: Wit and Wisdom for Worn-Out Caregivers

by Christopher-Charles Chaney

12

Heller chronicles the 20+ years she cared for her husband who has Crohn’s disease. Her advice and writing style has been compared to Nora Ephron.

Eldercare for Dummies

by Rachelle Zukerman

If you are pressed for time, this book is the one. Zukerman covers all the bases quickly and with detail.

Collins is the producer of the video, “Care for the Caregiver,” winner of a National Caregiver Friendly Award.

For more caregiving tips, visit www. crazycaregiver.com . ©2017 Mike Collins

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OutreachNC.com 17

life

COOKING SIMPLE

Classic Southern Pound Cake

by Rhett Morris | Photography by Diana Matthews

Ingredients

• 1 cup butter, softened • 1¾ cups sugar • 3 eggs • 1 teaspoon vanilla • 1¾ all-purpose flour • 1 teaspoon baking soda • 1 teaspoon salt • 1 cup buttermilk • strawberries and whipped cream (optional for garnish)

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Directions

Preheat oven to 350 degrees. Put butter and sugar in mixer and mix on high until butter and sugar are fluffy. Add eggs and vanilla, and mix until smooth. Sift flour, baking soda and salt, and then add to mixture. Take bowl out of mixer, add buttermilk, and mix with spatula. Spray two 9-inch loaf pans with baking spray, and divide mixture into them. Bake for 50 minutes or until Morris, owner of Rhett’s toothpick comes out clean.

Restaurant, Personal Top with whipped cream Chef & Catering, is an award-winning chef. and fresh strawberries He can be reached at for the perfect Southern 910-695-3663 or summertime dessert. rhett@rhettsrpcc.com .

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advice

5

PLANNING AHEAD

Questions to Ask Your Financial Professional

by Robin Nutting , CLTC®

A

meeting with financial professionals can admittedly be a source of stress for some. Managing money can seem intimidating, is sometimes confusing and is always very personal. These meetings provide an important financial check-up for you to ensure your strategy is still on track and can help make sure your family and finances are protected. Like going to the doctor or dentist, it is important that you come prepared to ask the right questions. Consider these questions at your next meeting:

1

Is my coverage adequate? Ensuring proper protection against death, disability or injury is one of the most important things you can do for your family.

Talk to your financial professional about cost concerns, protection options and how you can make sure that your family will be covered financially in the event of an untimely death or disability. If you’ve had major life changes, like buying a house or getting marriedchances are your protection will need updating.

2

What are some creative ways we can refine my strategy to help maximize benefits? They can

help you organize your financial strategy in a way that factors in things like taxes and market volatility, and they will know what changes are on the horizon that could affect you. They can also help you use financial products in unique ways.

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OutreachNC.com | JULY 2017

3

How are my financial strategies aligning with my values? If you have charitable causes you want

to support or volunteer trips you want to take, make sure your financial professional knows about them to help you develop ways to bring your generosity to life.

4

Tell me about the strength and stability of your company or organization. Insurance is only as

strong as the ability of your financial institution to pay out claims when you need to file a claim. Make sure to investigate the strength and stability of any company you’re working with to ensure it is financially sound.

5Making sure you’re diversified in the market and

What should I do differently in the next year?

ensuring your future protection needs are just two of the many variables to consider. Yearly meetings with a financial professional can help you hone your financial strategies for the upcoming year.

Your time is valuable; and your financial future is even more valuable to you and your family.

Nutting, CLTC, a financial associate with Thrivent Financial in Southern Pines, can reached at 910-692-5570 or robin.nutting@thrivent.com .

life

THE READER’S NOOK

“We Were the Lucky Ones”

G

Book Review by Michelle Goetzl

eorgia Hunter’s debut novel, “We Were the Lucky Ones,” is a fictionalized account of her family’s experiences during World War II, beginning in their hometown of Radom, Poland in 1939. Spanning eight years, the book follows the Kurc family members to several countries and continents, including Austria, Italy, Argentina and Siberia as the war concludes.

Sol and Nechuma Kurc are wealthy, cultured Jews living in Poland. They have five grown children and live a very comfortable life until the Nazis come to power.

The novel begins from the perspective of Addy, the middle son, a piano composer and engineer living in France. When he is discouraged from coming home to celebrate Passover as conditions are “unfavorable,” we see problems start to creep into their lives.

Each chapter focuses on a different character, noting the character in focus and highlighting what was truly happening at the time and particular location.The story jumps from character to character throughout. The amount of research put into this book is impressive.

As the title mentions, this family was among the “lucky ones,” of which there were very few. However, that doesn’t mean that there was no loss. The Kurc family is separated across Europe, South America and Northern Africa. What makes this story so different is

how it showcases so many different experiences of the time.

Early on, Addy is separated from his family simply because he is working in France. When he tries to go home to Radom, he cannot. He loses touch with his family and has no idea if they are alive or dead.

Some of the family spends time in Lvov, Poland until that town suffers from a pogrom in 1941. One couple gets shipped off to Siberia, lest we forget that the Soviet Union also took over part of Poland.

The Kurc family, like others during the Holocaust, do the best they can to survive. Halina, the youngest child, becomes the driving force to keep everyone alive.

The story begins and ends with the Passover meal, a time of celebrating the spirit of resolve during the Exodus from Egypt. It is the same fierce determination that keeps the Kurc family alive as they had to leave their home in Poland, creating a truly moving and wonderful novel.

Goetzl writes an online blog—“Books My Kids Read.” She loves books and sharing that love of reading with children. She can be reached at booksmykidsread@gmail.com .

JULY 2017 |

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health

B R A I N H E A LT H

Brain Food

by Taeh A. Ward, PhD

T

he phrase “You are what you eat,” takes on new meaning when we consider that our diet can affect brain health and thinking abilities. Appropriate nutrition helps to maintain alertness and energy and to maximize cognitive performance.

While research is divided on the importance of eating breakfast, eating consistently at regular intervals may reduce risk factors for declines in body and brain health, such as obesity, insulin resistance, high blood pressure and high cholesterol/triglycerides. Skipping meals might reduce your caloric intake, but it is healthier to eat regularly.

Watching your daily nutrition and eating consistently is particularly important if you have a glucose disorder such as diabetes. Highs and lows in blood sugar can affect attention, memory and processing speed, eventually causing brain cell damage through inflammation.

Research indicates that certain foods tend to promote long-term brain health. In general, eating a largely plantbased diet with healthy proteins and fats, less red meat and low sodium has been demonstrated to reduce conditions negatively affecting the heart, blood vessels and brain.

For at least 60 years, researchers have investigated the potential benefits of eating the culturally-based Mediterranean diet that consists of fruits, vegetables, whole grains, legumes and nuts, olive oil, fish and poultry, limited red meat, and moderate consumption of red wine. The Mediterranean diet has been associated with lower risk of dementia and chronic health problems.

More recently, researchers have examined the combination of a modified Mediterranean diet with a blood-pressure lowering diet or DASH (Dietary Approaches to Stop Hypertension) and foods to optimize brain health. This combined diet is called MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay).

While following any of these diets closely is associated with better brain function and brain protection in general, even mild compliance with the MIND diet may reduce the risk of developing Alzheimer’s disease.

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The MIND diet: 10 BRAIN-HEALTHY FOOD GROUPS to include: • Whole grains (e.g. whole wheat, oats, barley, quinoa etc.) 3+ servings per day • dark green leafy vegetables (e.g. kale, spinach, romaine) 6+ times per week • at least one other vegetable (e.g. broccoli, cauliflower, etc.) every day • one ounce of nuts (e.g. walnuts, almonds) 5+ times per week • beans (e.g. navy beans, kidney beans, black beans, etc.) 4+ times per week • berries (e.g. blueberries, strawberries) 2+ times per week • poultry (e.g. chicken, turkey) 2+ times per week • fish (e.g. salmon, tuna) 1+ times per week • olive oil (used as your primary oil) • 5 oz glass of red wine per day

5 UNHEALTHY FOOD GROUPS to minimize: • less than 1 tablespoon of butter or margarine per day • pastries and sweets less than 5 times per week • red meat, including beef and lamb, less than 4 times per week • fast food or fried food less than once per week • cheese less than once per week

Of note, leafy green vegetables can interfere with certain anticoagulant medications like warfarin, and alcohol may interact with some medications and increase the risk of falls in older adults. It is generally recommended that patients consult their medical provider before making any significant changes to their diet.

Dr. Ward, a clinical neuropsychologist at Pinehurst Neuropsychology, can be reached at 910-420-8041 or by visiting www.pinehurstneuropsychology.com .

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6

Adventurous

Fto Add OtoOYourDPantry S

by Rachel Stewart Recipes courtesy of Leslie Phillip Photography by Diana Matthews

W

hen it comes to eating, it’s easy to get into a rut, relying on the same ingredients for recipes. Why not shake things up and try a few super foods?

Avocado Oil For years, research has suggested that plant oils are good sources of monounsaturated fat, with olive oil reigning supreme. Now, avocado oil is climbing its way towards the top of the list. Avocado oil has potassium, which helps the body maintain its electrolyte balance. This mighty oil also has phytosterols, which may assist in lowering cholesterol.

Typically found at gourmet grocery stores, avocado oil has a shorter shelf life than other plant-based oils, so be sure to mark the bottle once you open it. Substitute this oil in salad dressings and sauces, and use it while sautéing vegetables.

Avocado Oil Vinaigrette

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n mustard • 1 teaspoon Dijo ced fresh garlic vinegar • 1 teaspoon min gne or red wine pa am ch s on po • 3 tables o oil • ½ cup avocad pper ground black pe ly sh fre d • salt an • salad greens mustard, garlic, sk together the hi w l, w bo l al sm In a poon pepper. salt, and 1/2 teas on po as te 1 r, ga vine e oil until the wly add the oliv slo g, in sk hi w le Whi ulsified. vinaigrette is em

Mango Black Rice

Black Rice Once reserved only for the highest royalty in Asian countries, black rice-also called forbidden rice-contains much more protein, iron and fiber than its more processed counterparts.

• 2 tablesp oons butte r • 1 cup blac • 1 ¾ cup w k rice ater • ¼ cup dic • 1 cube chic ed onion ken bouillo • ¼ cup sliv n • ½ cup ma ered almon ngo, diced ds • cila ntro for ga In a saucep rnish an, melt bu tt er over me the black ri dium heat. ce, onion a Add nd almond stir until lig s, and cook htly toaste a n d d , about 5-10 water and minutes. A chicken bo d u d il lon cube, a Reduce to nd bring to low heat, c a o v boil. er and simm minutes. Pla er for 25-3 ce portion 0 o n plate, add center and garnish wit diced mang h cilantro. o to

The additional fiber can improve sluggish digestion or an upset stomach, and it’s a great gluten-free option for those who may have an allergy or sensitivity to gluten.

The higher fiber content can also lead to feelings of fullness and less potential for blood sugar dips, which means it’s a good carbohydrate choice for people with diabetes. The mighty grain also contains anthocyanin, a powerful antioxidant that can reduce inflammation in the body and protect your heart.

Black rice can typically be found at Asian food stores or purchased on the Internet. An easy way to give it a try is to mix in a couple of tablespoons of black rice the next time you make brown or white rice in your rice cooker or on the stove top. It will give the rice a lovely lavender color and nutty taste. You could also try mixing it into oatmeal for a warm and comforting breakfast.

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Kombucha This fermented drink has recently started popping up at health food stores and high-end grocery stores, and for good reason. A tea made from yeast and good bacteria, the drink has a naturally effervescent quality and mild, almost citrus taste.

Commercially produced kombucha is typically mixed with other fruity flavors or even chia seeds. Among its reported health benefits, this 2,000-year old beverage can improve digestion, boost immunity thanks to the antioxidants it contains, and reduce or keep arthritis pain from striking due to its natural glucosamines.

If you’re new to drinking kombucha, try mixing a quarter of a small bottle with your favorite juice. If you can find the type containing chia seeds (or add your own), it’s a perfect afternoon pick-me-up, when you’re craving a fizzy soda or something sweet.

Strawberries ce with Kombucha-Mint Sau • 2 tablespoons kombucha • 2 tablespoons sugar t, finely chopped • 2 tablespoons fresh min ies, sliced • 1 pound of fresh strawberr

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il mint together, stirring unt Mix kombucha, sugar and ce sau the to wberries the sugar dissolves. Add stra st an hour before lea at for ate and stir. Let marin a topping for pound cake serving. Serve alone or as or ice cream.

Kefir Now gaining ground as a yogurt alternative, this slightly tart, fermented beverage is made from grains and milks, which produce good forms of bacteria.

In fact, kefir actually contains strains of beneficial bacteria not even found in yogurt that protect the digestive tract and colon from dangerous pathogens and parasites that could cause stomach upset or illness. And since kefir is sippable, it’s easier to digest than yogurt.

Add plain or flavored kefir to your next morning smoothie, or drizzle over a bowl of fruit and granola for a sweet snack. You could also use plain kefir as the basis for everything from salad dressing to lactose-free ice cream.

CONTINUED PAGE 28

Watermelon Gazpacho with Kefi r • 1 cup plain whole milk kefir • 2 cups fresh toma toes, peeled and ch opped • 1½-2 cups seedles s watermelon, chop ped • 3 gloves garlic, sm ashed • ¼ cup avocado oil • ⅛ cup white wine vinegar • ½ cup red bell pepp er, seeded and chop ped • ½ cup cucumber, diced • salt and pepper to taste • mint leaf for garnish Mix all ingredients, ex cept avocado oil, in a large mixing bowl. Place the mixt ure in refrigerator an d let marinate for an hour. For a mo re chunky gazpacho , use a potato masher to blend, or for smother consist ency, add mixture to the blend er and use just a few pulses to mix it thoroughly. Slowly drizzle in the avocad o oil, salt and pepper, and blend or stir the mixture thor oughly. Garnish with mint and serve.

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CONTINUED FROM PAGE 27

Matcha Literally translating as “powdered tea,” matcha is made from ground up green tea leaves. This powerful powder not only has more antioxidants than regular green tea, it’s also a great source of catechins, a type of antioxidant that may protect against certain forms of cancer. If you’re wanting to trade out your morning cup of joe for something that doesn’t give you that jittery feeling, matcha is a great choice to keep you awake, alert and feeling happy.

If you can’t order a matcha latte at your favorite coffee shop, you can easily make one at home with matcha powder and steamed milk. When purchasing matcha powder, watch out for additional flavorings or sugar—organic matcha is naturally low in sugar and carbohydrates. Matcha also lends itself well to both sweet and savory foods, so try adding a tablespoon into a vanilla protein shake or to your pancake or muffin mix for additional nutrition. You can even mix it into a milk-based popsicle!

Stroopwafel This Dutch treat also has a sweet trick up its sleeve. Made of two thin waffles, the inside has a thin layer of caramel. When placed atop a cup of hot coffee or tea, the stroopwafel and the filling steams and softens into a gooey delicious treat. So, how could this possibly be healthy? Traditionally, the caramel filling contains molasses, which is rich in iron, calcium and magnesium, which can help keep joints and bones strong. Also, unlike other sweet treats, this one makes you hit the pause button-and research suggests eating at a slower pace can aid digestion and weight loss.

Mint Matcha Iced Tea

Substitute your morning doughnut or pastry with a stroopwafel, or serve it as a fun teatime treat with loved ones. You can even try making these thin waffles at home and can alter the ingredients to your taste, using local honey, molasses or sorghum.

• 2 cups water • 2 teaspoons matcha • 2 cups crushed ice • 1 lime, sliced • mint leaves syrup for sweetener • optional: honey or simple tcha in a cocktail shaker, Combine the water and ma ain. Add the ice, a and shake until no lumps rem sweetener, and shake handful of mint and optional serve with lime and again. Pour into glasses, and 28 OutreachNC.com mint garnish.| JULY 2017

Helping coordinate these six ingredients into recipes was Leslie Phillip, owner of Thyme & Place Cafe in Southern Pines.

“It’s always a good idea to add new foods to your diet, especially ones with health benefits,” says Phillip, who frequently tries to incorporate beneficial ingredients into her menu.“Increasing nutritive value of our everyday foods can help to improve our overall health and well-being.

“Having had the good fortune to travel when I was young allowed me to experience unusual foods and show respect for the cultures from where they came,” she adds. “We now have access to so many types of cuisines and ingredients that everyone can experience a little bit of exotic, without needing a passport.”

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Judging the Best Barbecue

by Ray Linville Photography by Katherine Clark

B

eing a judge at a barbecue cookoff is the finest way to spend a weekend.

Imagine tasting the best barbecue prepared by dedicated and enthusiastic pitmasters.

Judging at barbecue contests connects me to cooking traditions of our state, which boasts a rich history, sometimes united but often divided between western and eastern regions.

Barbecue fans in our area argue seriously about how to cook (wood vs. gas, whole hog vs. shoulder)-as well as the sauce (vinegarpepper only or with ketchup added) and meat (pork only or also chicken and beef brisket).

I don’t enter such arguments. I simply enjoy the style of each region and contest, and try to stay true to the traditions and standards.

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On the morning of a cookoff, the cooking sites are absolutely quiet-hardly a sound is heard -as the cooks concentrate on their final preparations. When photographer Katherine Clark accompanied me at one whole hog contest, the sun was slowly rising as the judging began at 8 a.m.

The scene was typical: cooks tired from sleeping little the night before to guard against grease flareups and maintain the required cooking temperature so their pigs would be in perfect condition when the judges arrived. Very proud of their results, the cooks equally beamed confidence in their facial expressions. As we moved from one site to the next, we inhaled the aromas floating through the air of 100-pound pigs slowly cooked for hours.

As a pig is cooking, no saucing or injections are permitted. I am continually amazed at how cooks achieve and maintain the proper moisture for hours. I also admire teams that achieve the proper skin crispness and brownness of a pig after it has cooked overnight. When the other judges and I open a cooker, we find a work of art fitting to be the centerpiece of a banquet, except we are the only guests and take only a sample to evaluate the meat and sauce taste. However, being the first to taste succulent pork and hot, crisp skin pulled from a just cooked pig is the best part of judging a whole hog cookoff.

As many as 25 whole hog contests, conducted throughout the state, start in spring and continue until November each year. Winners qualify to compete in a cookoff in Raleigh each fall. Sanctioned by the N.C. Pork Council, this series celebrates the history and artistry of whole hog cooking and has resulted in an overall champion being crowned every year since 1985.

For these contests, all judges must be trained and approved by the Pork Council. For my training, I shadowed judges as they evaluated 77 cooked pigs and followed the scoring criteria set by the council.

At NCPC events, after judges leave a cook’s site, the quietness is interrupted by the sounds of constant chopping as the once whole hog is chopped for sale to the public as plates, and sometimes, in bulk. Proceeds typically are given to local charities.

I thoroughly enjoy participating at these events, because they often are set in small towns and part of 32

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annual festivals. Cooks sometimes are second- and third-generation members of a family continuing a tradition handed down by a revered pitmaster. Some events offer a prize for young competitors, such as those under the age of 18, whose cooking skills have been nurtured once they could walk.

As much as I enjoy these events, I also appreciate participating in cookoffs sanctioned by the Kansas City Barbeque Society, the world’s largest organization of barbecue enthusiasts with more than 20,000 members. Because it sanctions more than 500 contests worldwide each year, a judge can literally travel the world for an event.

Being a KCBS judge has taken me across the Carolinas from Maggie Valley in the west to coastal towns down east as well as to other southeastern states and occasional contests in distant states, such as Minnesota and New York.

KCBS contests have several differences compared to N.C. whole hog cookoffs. First, KCBS requires “blind” judging-judges do not know the team that prepared the barbecue being evaluated. KCBS also allows sauces and injections; however, it does not permit gas and electric heat for cooking-only wood, wood pellets or charcoal.

Another contrast is that KCBS judges evaluate barbecue in four categories: chicken, ribs, pork and brisket. Three criteria-taste, texture, and appearance-are used in each category. Although Kansas City is in its name, the society trains its judges to evaluate all types of barbecue from St. Louis and Texas to Memphis and Carolina styles.

Regardless of where an event is held, the judging process is the same.

The other judges that I’ve met take their work very seriously. All scoring is “blind”-a judge doesn’t know scores being given by the other judges, and there is no collaboration during a contest. Although the scores by two judges may differ, they hold true to a pattern-higher scores for better results, lower scores for not as good.

Some cooking teams are serious about winning prize money that each contest offers-which can total more than $12,000, as it does for the cookoff in Apex each June. Others are more determined to win bragging rights-they cooked better and placed higher than another team.

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Part of the fun of attending a cookoff is talking to the pitmasters after the judging is over.

I’m always surprised at the myriad backgrounds on each team: school teachers, dentists, plumbers, stay-at-home moms, plant managers-very few professional cooks-just backyard hobbyists who want to prove how good they are.

During the week, Tom Barowsky of Fayetteville, head cook of The Nekked Pig team, is an eye surgeon. He usually competes in one contest a month.

“It’s a great way to get away from the office, cook good barbecue, and just chill out, and you meet a lot of good people—it’s a great fraternity,” he says.

He chose his team’s name-Nekked Pig-because originally, he did not use any sauces-only dry rub. A friend got him involved in competitive cooking and helped mentor him in his first cookoffs-and later, he took a judge’s class.

“The best way to learn what judges are looking for is to take one of their classes,” Barowsky adds.

As I meet pitmasters, I am amazed at their community involvement and how they use their barbecue skills to serve others. For example, Jon Hansel, head cook of Holly Springs BBQ Company that won the people’s choice category in a cookoff last year, literally takes his pitmaster skills on the road when he is not working at a dental clinic in Holly Springs. Hansel is the pitmaster for N.C. Missions of Mercy, a portable free dental program of the N.C. Dental Society, which travels throughout the state to serve people who cannot afford dental care.

Imagine an 80-chair dental clinic that serves up to 3,000 patients during a two-day event. Next, imagine how many people are waiting who are also malnourished. Enter Hansel with his mobile cooker.

When the portable clinic was set up in Fuquay-Varina last July, more than 200 volunteers served 600 people in need of free dental services. Hansel and crew operated seven cookers to prepare food for them. Last year, he served 4,500 meals to the patients and their volunteers.

Hansel is also active with Operation BBQ Relief, a national organization that serves food to displaced families and emergency personnel during disasters. When Hurricane Matthew hit our state last October and caused extensive flooding, Hansel and other volunteers with Operation BBQ Relief set up their pits at Manna Church in Fayetteville and worked tirelessly to provide 148,700 meals during eight days.

Although pitmasters are community-minded and join talents as they serve others, they are also very competitive once a cookoff is underway.

Why does Chuck Piercy of Apex compete with his Apex BBQ Competition Team?

“It’s the love of the sport-and good barbecue,” he says.

Piercy, who grew up in the western county of Cleveland, says, “I grew up eating the best barbecue in the world.

My dad was a stage manager for a bluegrass band, and great barbecue was often a part of its events.”

Although Piercy started cooking whole hog style when he was five years old, today, he competes in only KCBS events.

This year, he will compete not only in 15 contests, including the Peak City Pigfest in Apex (where he has previously been a top finisher in pork and brisket categories) but also in Europe in an international event.

Competing keeps Piercy’s skills honed to operate a successful catering business.

“I average 75 catering events a year pork and brisket are my most popular requests, and I’ll also do an occasional whole hog event,” he says.

Attend one of the cookoffs, whether sanctioned by NCPC or KCBS, in your area. Most have a people’s choice category where the public can select its favorite team. And don’t be surprised if the crowd favorite is not the top team determined by the judges’ scores.

Being a barbecue judge is not easy-but it sure is rewarding.

JULY 2017 |

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DishingUp

Cooking Tips

by Michelle Goetzl Photography by Mollie Tobias

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O

ne way to take control of your health is to change your eating habits by including more fresh foods with fewer additives into your diet. While cooking at home is a great option, a surprising number of baby boomers are not doing so. According to Marketwatch, in 2013, boomer households spent an average of $2,386 annually on eating out and that statistic remains on the rise.

The reasoning behind the numbers ranges from being pressed for time with busy schedules to simply wanting to eat foods many might consider too intimidating to attempt at home.

Trying something new in the kitchen can be challenging, especially if the experimentation involves a complicated process with an unappetizing outcome. Meal deals and cooking demonstrations can provide a solution and better-tasting result.

Many grocery stores have taken to the notion of creating meal deals for the busy cook who is also cost conscious. The Fresh Market, a grocery store chain that started with its first location in Greensboro in 1982, has taken the idea one step further by not only offering meal deals and heat-and-serve options but also food demonstrations nearly every day to help make the cooking process more accessible.

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Carol’s Cooking Tips...

• Before starting, read the entire recipe. Then read it again.

• Set up the perfect workspace by gathering clean tools, bowls and utensils. Also make sure to keep a trash can or trash bowl within arm’s reach.

• Cut up vegetables or meat before starting the cooking process to avoid feeling overwhelmed.

• If you are cooking in the oven, preheat your pan while you preheat your oven. This produces even browning and can help add flavor.

• Use high quality ingredients, and let their natural flavors come through.

• Cut salt by flavoring with fresh herbs.

• If the recipe calls for a tablespoon of fresh herbs, use only a ¼ -½ teaspoon of dried, as they are more potent.

• Most importantly, let yourself have fun cooking!

CONTINUED FROM PAGE 39

Stores often offer free samples, but as Emmanuel Poage, store manager in Fayetteville who also runs the demo station says, “Sampling doesn’t do the same as demonstrating the product. Our demo stations were created for people who want the meal but don’t feel that they could make it. We follow the recipe completely, so customers can know what the product tastes like and can see that anybody can cook it.”

Carol Pierce, the demo specialist at the Southern Pines location, has similar experiences.

“People love the demo station,” Pierce says. “We have people that come in every day and ask, ‘What are we making today?’”

Pierce sees firsthand how providing a recipe card and the ability to taste the finished product in the store makes her customers more comfortable with the idea of bringing it home and cooking the meal for themselves. Pierce, too, sees how once people begin to try the meal kits and gain confidence that they become more creative in the kitchen.

“Carol once showed me this risotto, and now I take scallops, sear them and put it over the risotto for a meal,” says Jackie Colburn of Pinehurst, a regular customer of Pierce’s.

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Teaching home cooks is something that Pierce loves to do. Not only does she run the demo station in the store, but from time to time, she also runs cooking demos for various organizations while still under the umbrella of The Fresh Market.

“It can be easy to get stuck in a rut, when it comes to food,” says Trudi Porter, one of Pierce’s students in Pinehurst. “Carol introduces us to mixing ingredients that I would never have thought of on my own.”

For Pierce, group settings often provide the most sharing of ideas when it comes to cooking tips and different uses and combining ingredients.

“Unlike a lot of people these days, I grew up doing this, and I love it,” she says,“I find it very creative.”

Like many home chefs, Pierce finds joy in feeding others.

“I like seeing the looks on people’s faces as they enjoy their meal,” she explains. “I look at their faces, and I appreciate that.”

Some of the recipes Pierce and Poage demonstrate are from scratch, but they also incorporate products that customers might be curious about, such as a boxed risotto, and encourage customers to add something like cooked chicken or shrimp, or peas for a vegetarian option.

Poage, too, finds that many customers are anxious to learn how certain seasonings taste and how to use them in recipes.

Ease of cooking is extraordinarily important, especially as we age and are cooking for one or two, or coping with dietary health concerns.

To help provide healthy solutions that are less time-consuming options, both Pierce and Poage include demos of “Meals in Minutes,” which are individually portioned meals that may be cooked in the microwave or oven and typically feature a protein and a vegetable.

“My mother’s health improved when she went into assisted living, because she started eating real food,” says Rabbi Ken Brickman, an attendee of Pierce’s demos at the Sandhills Jewish Congregation. “After my father died, she was eating sandwiches every night.” “Meals in Minutes” was designed to help people make healthier choices with little to no preparation and without worrying about having leftovers. Poage’s Fayetteville store has the highest volume of sales for heat-and-eat meals in the company.

“Between the combination of military families and retirees in our area, people are looking for a quick fix,” Poage says. “People can make a quick lunch out of them or pair them with a grain for a healthy dinner.”

Pierce’s latest demo was a meal of garlic cod and asparagus with plenty of sampling to pique the interest of customers to get them to consider trying something new. Both Poage and Pierce hope the demos help others trust in their cooking abilities and make a difference.

“Remember, cooking is not hard,” Poage says.

Check out a food demonstration in your local area, and you might be surprised that cooking is much easier and more enjoyable than you imagined.

With step-by-step recipes, it can be easy to create your own masterpiece, one meal at a time.

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Honoring World War II veterans Series ÂŤÂť

tom stewart

by Jonathan Scott Photography by Mollie Tobias

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T

om Stewart wasn’t sure the idea of an American medic being transferred to an Australian landing ship made much sense. However, there were plenty of things the U.S. Navy did that he couldn’t understand. When the Harnett County native made the drive to Raleigh to enlist, he wanted to be a torpedo gunner on a submarine in the Navy. Instead, he became a medic.

As a naval medic, Stewart did more than his share for the war effort, performing plenty of emergency suturing in the field.

Some things would be considered extraordinary, but to Stewart, it was only doing what had to be done. They were, after all, at war.

When Stewart boarded the HMAS Westralia, the Australian Navy issued him a hammock that, when not in use, was to be carried by each crew member. The Australians seemed to be able to hook the hammocks up in a matter of seconds, but it always gave Stewart a frustrating problem.

When he finally had the hammock up and settled himself, he closed his eyes hoping sleep would soon erase the humming, rocking and constant cursing of the other men from his consciousness. Sleep didn’t always come quickly enough, and there always seemed plenty of time for thoughts of the future—and the past—to flood his mind.

The Westralia was headed for an attack on Tarajan Island in Borneo. It was the last week of April 1945, and the enemy was taking a beating. Funny, Stewart thought, as he became drowsy, it was Australians who had dealt the Japanese their first real defeat of the war.

In spite of himself, Stewart’s mind flowed back to when he had been stationed along Milne Bay on the eastern tip of New Guinea. If he had one word to describe the place, it would be “wet.” Everything was constantly muddy. He was familiar enough with that steamy jungle to have sympathy for the troops of the Australian militia and the Second Australian Imperial Force who had defeated the Japanese invasion of Milne Bay at the end of August 1942.

It was the first battle in the Pacific that caused the Japanese to retreat and abandon their strategic objective. It had been a real morale booster to the Allies and a blow to the morale of the Japanese. It had all been thanks to the fellow countrymen of the Australians who would soon be interrupting Stewart’s sleep with their snoring.

Stewart remembers with crystal clarity the barracks where he had slept at the Allied base at Milne Bay the previous fall. There hadn’t been much of a bed to sleep in, but at least he didn’t have to wrestle with an Australian hammock each night.

The biggest problem the men were having at Milne Bay was boredom. It rained every day.

It started to wear on all of them, none more than Stewart. Finally, Stewart talked a buddy into taking a walk in the jungle. As he drifted toward sleep in his Australian hammock, Stewart found himself once again thinking about that walk.

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Tom Stewart thumbs through the letters he wrote to his wife while aboard the HMAS Westralia.

CONTINUED FROM PAGE 43

It had been two years since the Japanese had been defeated, but the Allied Navy wasn’t issuing any guarantees that the area was totally secure. Still, Stewart insisted on taking the chance. Anything seemed preferable to another day of staring at the inside of barracks walls.

Behind the narrow strip of land along the harbor, Stewart saw the heavily wooded Stirling Mountains rising into the misty afternoon air. All around him the world was dense and soggy with sago palms and mangrove swamps. It was a place where two men alone could easily be ambushed.

When Stewart caught a glimpse of the distinctive olive-green of a Japanese naval lander uniform, his whole body went alert. He and his buddy were not armed.

The bit of uniform he saw wasn’t at eye level; it was on the ground. Why would a Japanese naval soldier be lying there in the middle of the jungle? For interminable seconds, all he was aware of was the pounding of his heart. Then, he stepped toward he enemy soldier.

Suddenly, Stewart was thrust out of his memory and found himself back in his hammock in the HMAS Westralia. His heart was still pounding just like it had that afternoon in the jungle along Milne Bay. In his mind, he could still see the bloated face of the corpse of the Japanese soldier, unburied for some unknowable length of time. This man’s family would have no idea what had happened to him. He would, at best, be only a missing-in-action statistic, left alone in the midst of the strange, misty jungle of New Guinea, far removed from his home. This memory of coming across that dead soldier would stay with Stewart for the rest of his life.

Unknown to Stewart as he struggled with his hammock aboard the Westralia, he, too, was officially considered MIA at the time. Due to a logistical or communications error, the Navy didn’t know where he was, nor would they for the 55 days Stewart served with Australians. Stewart’s family had no idea where he was during that time.

After returning home from the war, Stewart, now 92, became an engineering technician. When he retired, he worked in real estate before returning to his hometown of Erwin, where he still lives.

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B

arbecue is synonymous with Melissa Cookston; having taken countless honors, the most coveted as the world barbecue champion, she is known simply as the “Winningest Woman in Barbecue.” When not behind the smoker or grill, Cookston has also authored two cookbooks, “Smokin’ in the Boy’s Room” and “Smokin’ Hot in the South.” She often showcases her recipes on national network segments or makes judging appearances on The Food Network.

A Mississippi native, Cookston has brought her Southern Delta-style barbecue to North Carolina through her Memphis Barbecue Co. restaurant in Fayetteville. From her Mississippi home, Cookston talks smoking, barbecue, entrepreneurship, and the hard work and the thrill of competition that keep her forging ahead.

ONC: Where did you grow up and how did you develop your love for barbecue?

MC: I was born in the Mississippi delta in a little wide spot in the road called Ruleville. I lived in Greenville, Mississippi, which is on the Mississippi river, and I spent the first third part of my life there, the second third of my life in northeast Mississippi in another small town called Pontotoc, and then the last third of my life in northwest Mississippi in DeSoto County, just south of Memphis.

My first exposure was not actually to barbecue but to smoking. My family would slaughter hogs, and they had a smoke house. That was my first exposure to smoked meat. It wasn’t barbecue though. They would slaughter the hogs and use the weather to cold smoke the meat.

Of course, they would use all parts of the hog and use hickory to smoke, because that’s the wood that they had around the farm.

My first exposure to barbecue was probably sitting with my grandfather at his local coffee shop, which also seconded as a barbecue shop. So, you would smell the barbecue in the morning cooking while we were sitting at the coffee shop swapping farming and fish tales. I never knew what really was true, because you know how the old men sit around in the coffee shops, you never really know if the fish was five pounds or five ounces. That was probably my first exposure to the smell of barbecue.

I would say growing up in the delta, that’s where blues music is very prevalent and the artwork very colorful. I would say my style of barbecue definitely emulates that. That’s where your roots are laid, and that’s what you want your barbecue to taste like.

My mama would put me in the car and drive me to Memphis. As a teenager, I thought that was plum crazy, because I had other things I wanted to do. But at that time, there was a barbecue restaurant in Memphis called Gridley’s. For me, that was perfect barbecue. It was pretty special back in the day in the 1970s and 1980s.

Would you mind talking about some of the hurdles you have had to endure and overcome in the barbecue world?

I think everyone faces the same hurdles. Typically, with competition barbecue, time is always limited. You have to take off from work a lot to travel to be able to do that. There’s very few barbecue competitions that are going to be close by. With barbecue in general, typically, you are talking about bigger cuts of meat or more extensive cuts of meat. So, I always found that money was a hurdle, so I found myself deciding if I was going to pay the rent or buy a whole hog that week. I found that juggling time and money and barbecue was difficult along with parental obligations. My daughter is 18 now. I think you definitely have to have a love for it.

I think there are a lot of people like me, though, who developed an addiction to barbecue.

It can quickly consume who you are, to try to create that utopian bite for the next person to taste, but I think it’s a healthy addiction.

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Carolina Conversations with Seven-Time World Barbecue Champion

MELISSA COOKSTON

by Carrie Frye Photography by Stephanie Mullins/Courtesy of Andrews McMeel

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CONTINUED FROM PAGE 46

Could you talk about your process, if you use a specific kind of wood when you are smoking the meat, or if you use a different wood for different types of meat?

Specifically, wood, the lighter the meat, and of course I consider pork a very light meat, pork and chicken—they’ll accept smoke so much easier than say beef or any type of red meat—you use a lighter wood for those. I try to stick to fruitwoods and lighter woods, like pecan is a very neutral wood. With pork and chicken, I always use apple or peach. I will augment with a little bit of cherry on pork and chicken. With beef, you can use a little bit stouter wood like hickory. With wood, you want to use it just like any other ingredient. With beef, I would use maybe a little harsher wood. In Texas, they are big into mesquite. You can do that with beef and brisket and so forth. I really like fruitwoods a lot. I think apple is always my go-to wood.

What are you looking for to determine that the barbecue is right?

It’s more of a texture thing. Flavor profiles are very subjective, I think that comes a lot with regionality, too.

My flavor profile is a little sultrier than other people, but I like a savory barbecue. I like a full flavor profile barbecue.

I think you should be able to taste it from the tip of your tongue all the way to the back of your throat. So, you are going to hit the entire palette and catch the front with some sweet and salty and get a little bit of acidic and get a little kick in the back with a little bit of heat. I just want it to be very well rounded.

I am a little more scientific than most people. I don’t know why I overthink everything. I have been on the

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competition trail of barbecue for 20 years. I was such a dummy in the beginning. I didn’t understand that most of those guys were going out and buying a commercial product and adding a little bit of something and calling it their own. It never occurred to me, and I was beating my head against the wall. Thinking back on that, it made my stuff so much more original, because I started from scratch and is probably one reason why I was successful.

At this year’s Memphis in May (competition), I have crossbred my own hogs, because I always thought there could be better. I am always over analyzing and overthinking how barbecue can be better. It’s what I do. I just don’t accept what I can get; I always want to push the bar a little higher.

Did that passion lead to opening the restaurants?

Well, actually I have been in the restaurant business for 35 years. I started in the restaurant business when I was 13, before I started competition barbecue. Restaurants are totally different. It’s two different ways of thinking.

In competition barbecue, you are creating one bite, and in the restaurant business, you are just praying you can get 500 slabs of ribs on time for dinner service. Now, I will say in the restaurant we do create barbecue as close to competition style as we possibly can. You know when you walk into our restaurants and order a pulled pork sandwich, that butt comes off, and it is pulled after you have ordered that sandwich. We do not pre-pull. And I would say that 95 percent of restaurants in America did pre-pull their pork. So, there is a quality statement there. We have ribs come out the smoker multiple times a day. Before, I would cook ribs maybe once a day, maybe twice a day. Most are cooking their ribs for today, two or three days ago. Competition barbecue has definitely entered into my restaurant, and that’s just because there

is nothing better than ribs that are coming off the smoker fresh right now. And that’s one reason why I think people keep coming back, because you can taste the difference.

That commitment to quality is why the barbecue is so good in our restaurants. That’s one reason why I am cooking four tons of meat a week in the restaurant just two exits from my house right now. But there is just absolutely no way that I could cook 500 slabs as well as I can cook five slabs in competition. And you wouldn’t want me to, because the ribs I cook for competition are so rich that no one could eat a full slab, because I am cooking that slab for one bite. There is so much flavor in that one bite.

What went into choosing Fayetteville as a location for Memphis Barbecue Co., since your other locations are in Mississippi and Georgia?

I used to do a barbecue competition in Charlotte, and I will tell you the people in Charlotte embraced us with open arms. I would look up from my itty bitty 20 x 20 area, and people would be standing in line just to talk about barbecue. And so, I thought, these are my people.

These people love barbecue. So, I looked in Charlotte and could not find a location. Then, I started expanding my search and found a spot on Skibo Road in Fayetteville.

It’s a good location and definitely my demographic. So, I snatched it up, and it’s right there by Fort Bragg, so we absolutely love the location.

Do you have a favorite menu item that you would like people to try at the restaurant?

Is there a favorite story from your competitions you can share?

I have so many you can imagine, funny things that happened. Because there were so many stories I wanted to tell, and narrative was not part of those books. The third book will be, and I will get to tell more stories.

The first competition was a real funny story. I spent a year or more developing sauces and rubs before I ever got the nerve to enter a competition. You have to realize this is 20 years ago, and I had an old barrel grill that leaked like a sieve. It was raining, it was cold, it was windy and my husband and brother lugged all my stuff down. At that time, you didn’t have nice little pop-up tents, you had these pole tents with silver tops everywhere, and it looked terrible.

On the way down there, they lost every tent pole, so we’ve got this lean-to thing going. I slept under the hotbox, and every time the wind would blow, I would have to move the cooker. Then, I would get it to where it would hold the temperature for approximately seven minutes, and then, I would have to move it again. Then, I would crawl under the hotbox and try to get warm.

The next morning I got up, and the guys were in the truck. Did I mention that it was warm in the truck? So then, I got through judging, and I was soaking wet and miserable, and I didn’t even stay for the awards.

Out of 40 teams, I ended up getting fifth place at my first cook. A friend of mine picked up the trophy. I didn’t mention that I was seven months pregnant (laughs).

Baby back ribs.

Have you set any goals for your second fifty that you want to conquer as of yet?

For those barbecuing this summer, are there any expert barbecue tips that you can lend?

I would love to win 100 more world championships, but it’s not likely. It’s not likely I would win another. I would really like to do well with the hogs that I bred just because we have worked so hard, and I have a farmer working with me. I would like for him to do well, because he’s put so much effort into this. It was my idea and my brainstorm, but he has worked so hard to help me with this. If he could reap some rewards for getting these hogs as far as he’s come, that would be fantastic.

Then he could go back to hog farming full-time, because that’s what his dad did, and he would like to carry on his legacy. If I could bring another one home for him, that would be fantastic. I work really hard every day hoping to help somebody else, not for me but for everybody around me.

For me, the wood that we were talking about earlier is the most important tip I can give. People think that when you barbecue that you just have to pour the smoke to it. Really that is the most common misconception. Use smoke just like you would any other ingredient. Don’t over smoke your meat. Use lighter woods for lighter meat. For pork, definitely use those fruitwoods. And back off. Here’s what happens. If you pour the hickory to things like pork and chicken you get what I call the “hickory burp” for two or three days, and it tastes like barbecue for days afterwards. If you use a lighter fruit wood, guess what, it’s over when the barbecue is over. So, you don’t have to worry about it. That’s the secret.

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B

Homemade Christmas in July by Nan Leaptrott Photography by Katherine Clark

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ring out the rolling pin, the measuring cups, the flour, the seasonings, the gadgets, paints and knitting needles, and put your creativity to work.

July! What better a time to make homemade Christmas gifts. There’s no need to shop at the big box stores, or search hours for that silk blouse, or a one-of-a-kind piece of jewelry or the impossible-to-find board game. Be relaxed at Christmas. Avoid the rush. Do what you love to do whether it is a cross-stitch sampler, a water color painting, a wooden rocker or make a memory book of photos.

A few years ago, I explored what I do best, and for me, it is writing stories and cooking. I decided to make a cookbook with all the favorite recipes my family enjoyed through the years.

In the cookbook I told a few stories, included helpful cooking hints and some of my sage quips. It was so successful my family has asked me to do a repeat.

This month, I will start early collecting jars, non-perishable food items, coffee cups and teacups. When a flower or herb goes to seed, I will package the seeds. I will make many trips to the farmers market to buy green beans, purple hull peas, sweet corn and tomatoes to can in Mason jars. And then, the fun begins.

I package my homemade gifts in Christmas paper wrapped boxes. For every recipe I send, I include an item used in the recipe, a jar of soup mixture or perhaps a package of Italian herbs.

To make my boxes more festive, I hunt for white coffee cups and stop by the dollar store for several shades of nail polish. I clean the cups first, then I put some lukewarm water in a plastic container. I swirl the polish in the water and dip the bottom of the cup in the solution. I carefully lift the cup out, turn it upside down to dry. I fill the cups with a package of coffee beans for the men, teabags for the women and hot chocolate mix for the young ones.

I put a teacup in each box along with small bags of pebbles, potting soil and a package of dried seeds with instructions how to use the herb in a recipe or simply to enjoy a winter bloom.

I include a story I’ve written about family happenings, the cookbook and always present three of my frozen chicken pot pies (a secret recipe) for each family.

These are some examples of the family recipes:

The Story

During family dinners, we always saved the best for last, dessert, so why not begin there instead. You are the best sons and family anyone could have. You are a joy. What a pleasure it’s been to be your mother, to guide you, to watch you grow into the fine adults you are today, to cook for you and to share dinner with you.

Mom’s Peach Cobbler

¾ cup butter 1 cup whole milk 1 cup self-rising flour

4 cups sliced peaches, peeled or unpeeled 2 cups granulated sugar 1 teaspoon lemon zest

Melt butter in a 13x9x2 casserole dish. Combine flour, 1 cup of sugar and milk, stir in butter. Set aside.

Combine peaches, lemon zest and 1 cup sugar in a large saucepan. Bring to a boil. Remove from heat and pour over batter in baking dish. Bake at 350 degrees for 25 to 30 minutes.

Mom’s Hint

Heaven forbid, but if you use canned peaches cut the sugar in half.

Mom’s Quip

Hospitality is making your guests feel at home even if you wish they were.

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CONTINUED FROM PAGE 51

The Story

Since I was a child sitting around the large, round walnut table with my parents, siblings, extended family and with those we barely knew, dinner time was my favorite time of day. The laughter, the sharing, the tasting of new and different foods is a fond memory that will never grow old. When I married and had you three boys, I wanted to carry this tradition on with you. I wanted you to sense the significance of dinner together, no matter what was going on around us, no matter how dramatic, we ate dinner together. You became my honest taste testers, letting me know what you liked or rejected. My greatest joy today is when now all 21 family members gather, put your feet under my table and have dinner.

Since distance has scattered us, I decided to send a little bit of home to you. I’ve compiled a cookbook with your favorite foods, along with stories woven in, cooking hints and sage quips— the ones you rolled your eyes over.

Enjoy the recipes, and make sure you weave in the time for dinner around the table.

Mom’s Spaghetti Sauce 2 pounds ground chuck 2 teaspoon dried oregano 2 hot ground Italian sausages 2 teaspoon dried basil 28 oz. can diced tomatoes 1 bay leaf 16 oz. can tomato sauce

1 teaspoon salt 6 oz can tomato paste ½ teaspoon black pepper 1 red onion, diced Parmesan cheese, grated 1 small green pepper diced 4 garlic gloves, minced

In a large pan crumble the ground beef and sausage. Drain grease. Cook 5 minutes. Add all the other ingredients. Simmer for a couple of hours. Serve over pasta topped with Parmesan cheese.

Mom’s Hint

Brown and crumble ground beef and sausage, using a potato masher. This saves energy and time.

Mom’s Quip

Take what you want but eat what you take.

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The Story

Some days were over-the-limit involved and busy. There were soccer matches, baseball practice, art and music lessons, friend time and help with homework time. On these days, I wanted to make a nutritious meal, but it had to be quick and easy, so this recipe is the result.

Hurry Up Pasta

16 oz. package elbow macaroni ¼ teaspoon black pepper 16 oz V8 juice

4 teaspoons dried thyme ¼ teaspoon salt 8 oz. package shredded cheddar cheese

Prepare macaroni according to package directions. Drain reserving a tablespoon of the pasta water. Add all the other ingredients, including the pasta water, except cheese. Simmer for 15 minutes. Serve in soup bowls with grated cheese on top. Serve with green salad.

Mom’s Hint

To cook pasta properly requires a lot of water and a large pan. Crowd the pasta, and you will have gummy pasta. Sixteen ounces of pasta takes 5-6 quarts of water.

Mom’s Quip

How do you know you don’t like it, if you haven’t tasted it?

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I had a couple of rules at dinner time. You must come to the table with a clean face and shirt.

During the meal, I requested you eat a bite of whatever I cooked, and each person had to tell the best thing that happened to them that day. I didn’t always get what I wanted. One of you ran away from home when you were six, because I prepared squash, and you would rather run away than have to eat one bite. One of you saw no need to wear a shirt to the table. That decision was quickly reversed. Another one of you thought my rule about sharing a good thing that happened that day was stupid and didn’t participate. I had a simple solution. The next night I made you the same delicious dinner as for the rest of the family. The only difference—I served your meal in your room. This was the ritual until you decided two weeks later that it was more fun to eat at the table. And I have never made the runaway taste squash again.

Brown Rice Granny Chick Style 2 cups long grain rice 2 cans beef consommé 1 onion, chopped

Dash of ground black pepper 1 stick butter, melted

Preheat oven to 350 degrees. Mix all the ingredients together.

Place in a greased covered casserole dish. Bake for 45 min. to an hour until rice is fluffy.

Mom’s Hint

Brown rice makes great leftovers and takes only a few seconds to heat in the microwave.

Mom’s Quip 155 Hall Ave. Southern Pines Questions?

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A mistake made is a lesson learned.

Creativity! Do what you do best. Nothing says love any more than presenting a homemade gift at Christmas. Start early, and take the time, but keep it simple. When it comes to meals, even if you buy takeout, put the phone down and linger a while around the dinner table.

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R

etirement can be a crossroads and a decision as to which direction to take, but the expansion of N.C. 24/27 through Biscoe into four lanes brought Gary and Connie Dunn looking for a new home sooner perhaps than they anticipated. Gary’s family farmland was close by and seemed to beckon.

“Back in 2006, we came back home,” he says. “All of this was woods then, so we cleared what we needed and built our house with intentions of retiring to the beach.”

“That’s what he said,” Connie adds, smiling at her husband of 41 years.

The couple still has a second home at Oak Island, but thought they would start a garden as they transitioned from their successful 25-year coin laundry business into White Oak Farm. A gravel driveway now leads them home to a mostly wooded and picturesque 23-acre parcel under towering white oaks.

CONTINUED PAGE 59

JULY 2017 |

OutreachNC.com 57

Farmers

Markets

Across the Region

CUMBERLAND COUNTY

GROWERS GUILD MARKET OF CAPE FEAR VALLEY Village Drive at Fargo Drive | Fayetteville, NC 28304 910-615-6971 April-November, Thursdays, 3-6:30 p.m.

MURCHISON ROAD COMMUNITY FARMERS MARKET 1047 Murchison Road | Fayetteville, NC 28301 910-672-2413 Wednesdays, 10 a.m.-2 p.m.

SANDHILLS FARMERS MARKET OF SPRING LAKE 230 Chapel Hill Road | Spring Lake, NC 28390 910-568-5809 www.sandhillsfamilyheritage.weebly.com July 8, August 5, September 9, 9 a.m.-1 p.m.

HARNETT COUNTY

DUNN FARMERS MARKET 200 North Clinton Avenue | Dunn, NC 28334 910-564-3254 May-November, Saturdays, 8 a.m.-12 p.m.

ERWIN FARMERS MARKET 100 13th Street | Erwin, NC 28339 910-897-5428 April-October, Saturdays, 9 a.m.-1 p.m.

LILLINGTON FARMERS MARKET 401 North Lillington at Health Department Lillington, NC 27546 910-893-8206 Tuesdays, 3 p.m.-6p.m. Saturdays, 8 a.m.-12:30 p.m.

HOKE COUNTY

HOKE COUNTY FARMERS MARKET 240 North Main Street | Raeford, NC 28376 910-875-3461 Saturdays, 9 a.m.-1 p.m.

LEE COUNTY

SANFORD FARMERS MARKET 2420 Tramway Road | Sanford, NC 27330 www.sanfordfarmersmarket.weebly.com April-October, Saturdays, 9 a.m.-12 p.m.

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MONTGOMERY COUNTY

MONTGOMERY COUNTY FARMERS MARKET 417 North Main Street | Troy, NC 27321 910-576-6011 April-October, Thursdays, 3-6 p.m.

MOORE COUNTY

MOORE COUNTY FARMERS MARKET 604 W. Morganton Road | Southern Pines, NC 28387 910-947-3752 www.moorecountyfarmersmarket.com Year round, Thursdays, 9 a.m.-1 p.m.

April-October, Mondays, 2-5:30 p.m. at FirstHealth Fitness Center, 170 Memorial Drive. Pinehurst April-October, Saturdays, 8 a.m.-12 p.m. in Downtown Southern Pines, SE Broad St. & New York Ave.

PINEHURST SANDHILLS FARMERS GREEN MARKET 1 Village Green Road West | Pinehurst, NC 28374 910-687-0377 www.moorefarmfresh.com April-September, Wednesdays, 3-6 p.m. and Saturdays, 10 a.m.-1 p.m.

RICHMOND COUNTY

DOWNTOWN HAMLET FARMERS MARKET West Main St. | Hamlet, NC 28345 910-582-0603 April-October, Thursdays, 4-8 p.m.

ROCKINGHAM FARMERS MARKET Harrington Square | Rockingham, NC 910-997-8255 April-October, Saturdays, 8 a.m.-12 p.m.

ROBESON COUNTY

ROBESON COUNTY FARMERS MARKET North Elm & West 8th Streets | Lumberton, NC 28358 www.robesoncountyfarmersmarket.com 910-258-7677 May-November, Wednesdays 7 a.m.-1 p.m. and Saturday, 7 a.m.-1 p.m.

For more farmers markets, visit www.ncfarmfresh.com .

LUNCH Tues-Sat 10-3 SATURDAY BRUNCH 9-12 155 Hall Ave | Southern Pines | 910-684-8758

Catering | Event Space | Frozen Meals To-Go Varied Menu, Utilizing Seasonal Growers CONTINUED FROM PAGE 57

“My dad was raised on the farm with tobacco and peaches, and I was raised priming tobacco,” Gary says. “Connie’s dad always had a garden, too, so it seemed like the natural thing to do. We’re the fourth generation to farm here since 1900, but if I am going to do something, I am going to be successful at it.”

The desire to utilize sustainable farming methods that are pesticide-free led the couple to Lexington for farm school.

“We graduated in 2013 and have not stopped since, and farm school is what got us where we are today,” says Gary, opening the door to one of the two greenhouses on the farm that is abounding with a bustling crop of Mountain Merit, Florida 91, grape, pear and SunSugar hybrid varieties of tomatoes.

These tomatoes, however, are not “greenhouse tomatoes” in the sense that often brings a less flavorful fruit and a disappointed face of a customer. The crops are in the soil, and the soil is rotated and replaced annually to guarantee the quality of the tomato.

“The Mountain Merit was developed at N.C. State (University) and is coreless, and the flavor, well, it is a super sandwich tomato,” Gary says. “I love to grow tomatoes. I still do some heirlooms—German Johnson and Cherokee Purple—but they are harder to grow and not as disease resistant.”

Green thumbs and hard work harvest massive amounts and varieties of vegetables and fruits from the 3.5 acres of plantings. The Dunns were in the midst of organizing 200 pounds of tomatoes for the next farmers market outing.

“We do Southern Pines on Saturdays, Pinehurst on Mondays and Troy on Thursdays,” says Gary of the Moore and Montgomery county markets. “We also have 65 customers we deliver country baskets to weekly.”

Connie leads the distribution of these produce boxes to their neighbors within a 25-mile radius of the farm.

“Each box has seven items,” Connie adds. “This week is grape and Mountain Merit tomatoes, cucumbers, yellow squash, green beans, romaine lettuce and spring onions. Delivering the boxes has let us develop relationships with our customers, and they always invite you inside to visit.”

With the help of Cameron Stewart and David Brewer, the Dunns plant, tend, pick, pack and load all of the farm’s bounty as it comes into season.

Connie tends to eight different varieties of lettuces and makes a salad mix that is popular among her market customers.

CONTINUED PAGE 60

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CONTINUED FROM PAGE 59

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”

We’re the fourth generation to farm here since 1900.

“We couldn’t do this without Cameron and David,” Gary says. “It takes three of us to work each market.

People want to know who you are and where their food is coming from, and we enjoy growing those relationships. We’re market farmers.”

Cucumbers, collards, beets and lettuces will give way to the next harvest when July brings watermelon, cantaloupes, blueberries, corn and sweet peppers and an abundance of tomatoes into the fold.

“I really enjoy working in our pack house,” Connie says, as she packs and wraps the bags of kale for the market. “It’s hard work, but we love it, and we love eating what we grow.”

The Dunns make their compost from the leaves collected by the Town of Troy, which makes it a winwin for both. Gary also plants buckwheat and has eight beehives on the farm to help ensure pollination.

As busy as bees themselves, the couple juggles all of the duties of the farm with caring for both of their aging mothers.

“It can be hard, balancing everything, but we enjoy it,” Gary says. “It keeps us young and fit.”

Another priority is spending as much quality time as possible with their son, daughter-in-law and 5-year-old grandson, Colin, who already has farming in his genes.

“Colin loves the greenhouse and tractors, and he can eat a whole container of grape tomatoes like they are candy,” Gary says, grinning. “He’s the reason that we became so focused on growing pesticide-free, because Hannah, his mother, wanted to be able to buy pesticidefree produce for him.”

Holding themselves to the pesticide-free standards, there is no shortage of work to do on the farm ever.

Once planting begins in December with the cabbage, garlic, broccoli, kale, kohlrabi and other cole crops, it sets the growing cycle in motion until the fall, when the Dunns are primed for that getaway to the beach for some fishing.

“We are bigger than we ever planned to be,” Gary says with a smile. “If we do much more, we are going to have to start growing thyme.”

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OutreachNC.com 61

GREY MATTER See Grey Matter Puzzle Answers on Page 64

ACROSS 1. Doctor Who villainess, with “the” 5. Gauchos’ weapons 10. Slang term for claiming something

62

Above Absent Aims Also Annoy Birds

Check Cigar Clam Coal Cooler Crabs

14. Long, long time 21. Atlas enlargement 15. Chilled (2 wds) 22. Gland controlling 16. “Mi chiamano Mimi,” e.g. release of urine 17. It has strings attached 26. “No problem” 19. Brook 30. Elevator directions 20. Boom (hyph.)

OutreachNC.com | JULY 2017

Dial Dirt Draft Easy Editor Else

Error Goat Hide Hollows Hush Idea

Ripe Last Root Lean Ruin Loaf Seas Mere Ship Motor Skirt Nice Sofa Noon Solo Normal Someday Note Sons Nursed Spirits Oath Sure Open Tail Pegs Tenth Pick Tied Plane Tribe Pony Tried Poor Vets Prejudiced Were Projects Wire Quiet Wish Rare Your Read Reins Rent Representative

34. Hodgepodges 11. Western blue flag, e.g.

35. Fill 12. Digestion aid 36. “Flying Down to ___” 13. Preserve, in a way 37. Salon jobs 18. Counter 39. Person in charge of 21. Etc. in Polish care of people or animals 23. Marienbad, for one 42. “The Matrix” hero 24. Sylvester, to Tweety 43. Clothing 25. Again 47. Administer extreme 26. Structure resembling unction to a horn 48. Man-made 27. Roswell crash victim, 51. Solitaire essentials supposedly 52. Not the entree 28. Curtain fabric 54. Past the prime 29. John ___ Passos 57. To that matter 31. Command 62. ___ vera 32. Brandish 63. Acting by itself 33. Ninth day before the (Machine) ides 66. “___ It Romantic?”

38. Fastener (contraction) 40. German cathedral city 67. One who works 41. Biochemistry abbr. diligently at a trade 44. Bauxite, e.g.

68. “Phooey!”

45. “Crikey!”

69. Kind of life 46. Snake movement 70. Dirty look 49. Holdings 50. 20-20, e.g.

71. Small shelters 53. Cut 54. When you receive DOWN money 1. Alternative to steps 55. “Not to mention ...”

2. Biology lab supply 56. Spiritual, e.g.

3. “I, Claudius” role 58. Deep 4. Egyptian fertility 59. Almond goddess 60. Drawn tight 5. Foul-up 61. Cutlass, e.g.

6. Burdensome 63. Automobile sticker fig.

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10. “_____ if you do...”

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GREY MATTER ANSWERS

T E C H S AV V Y

Protecting Yourself From Data Breaches

CROSSWORD

by Dan Friedman

A

lot of services these days require you to provide some personal information.

This can range from something as simple as your name or phone number to more sensitive data like your credit card number or login information.

Unfortunately, sometimes this information gets released through something called a data breach. Data breaches occur when mass amounts of confidential information are illegally accessed by hackers and often made available publicly.

WORD SEARCH

How to protect yourself To protect yourself, limit how much sensitive information you store on certain websites. Many sites offer to store your payment information so you don’t have to re-enter it each time you buy something. While this may sound convenient, if the site is breached hackers will have access to this information.

Unfortunately, no matter how careful you are online, your information could still be breached from shopping at physical stores. Recent breaches have occurred where someone used an employee’s credentials to access the store’s database, for example.

What to do after a breach When a data breach does occur, many companies will alert their customers and users. However, you may end up hearing about these breaches from other sources. You can use a site like https://haveibeenpwned.com/ to check whether your information has been compromised. If the breach occurred on a website you use, change your login information immediately. It’s also a good idea to use different passwords across various websites and accounts.

SUDOKU

Protecting your financial information If any type of financial information was breached, call the corresponding bank or organization to let them know. They can cancel your card, and you can work with them to prevent or resolve any fraudulent charges. You can also use websites like Equifax, Experian, and TransUnion to place a fraud alert. This will make credit grantors verify your identity before extending credit, preventing others from opening credit cards and taking out loans in your name.

Friedman is an instructional designer with GCFLearnFree.org, a program of Goodwill Community Foundation and Goodwill Industries of Eastern North Carolina Inc. For more information, visit https://www.gcflearnfree.org/thenow/ .

64

OutreachNC.com | JULY 2017

OVER MY SHOULDER

‘To Form a More Perfect Union’

by Ann Robson

E

ach Fourth of July gives us an opportunity to dwell, however briefly, on the documents that transformed 13 British colonies into the United States of America. This year, the words from the Preamble to the Constitution “to form a more perfect union” seem particularly appropriate.

We don’t seem to be unified about much these days. The ‘sling and arrows of outrageous fortune’ are being flung about in all corners of our lives.

What has happened to us?

Our union seems anything but perfect. We are not united about many things.

Groups are angry with each other. Individuals are angry with each other and seem to have forgotten how to have a civil disagreement. We no longer seem to be able to agree to disagree on some issues. Then we need to ask ourselves are our disagreements worth a friendship?

Our founding fathers spent countless hours trying to get the Preamble just right so that their constituents would understand why we were to become a separate, sovereign nation. Historians have pointed out that the term “to form a more perfect union” was a goal. They did not expect perfection overnight, but now that it’s been 241 years, one would hope that we would be closer to the goal of being united.

There’s plenty of blame to go around—inflammatory rhetoric, “gotcha” journalism, lack of civility, tunnel vision—all excuses for our disunity. This should not be a blame game. Rather, shouldn’t we be talking to our neighbors and trying to bring back politeness toward and respect for the other?

So what can we do?

Each of us has the power to bring unity to our part of life. We can replace anger with calm. We can take a long, hard look at what we are saying and doing in front of our children. They learn quickly from watching us. We need not perpetuate the uneasiness many of us feel. We can help them build a more perfect union, breaking the cycle of a nation of me-first and getting to the togetherness we need.

There are hundreds of groups and individuals trying to make a positive difference in their lives and the lives of others. They show us our better sides and give us opportunities to let the goodness grow. This July Fourth, let’s pay tribute to our first responders, our military, and those who care for others, and pray for those who have the responsibility of governing at all levels so that a more perfect union will begin with them.

Robson is the author of “Over My Shoulder: Tales of Life and Death and Everything In Between.” She can be reached at overmyshoulder@charter.net .

Your Single Source for Events in "The Pines"

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www.ThePinesTimes.com Contact Sue@ThePinesTimes.com or call 910 639 9909

JULY 2017 |

OutreachNC.com 65

Generations

by Carrie Frye & Michelle Goetzl

OutreachNC asked adults and children our July question. Share your answer on our Facebook page.

Sushi. —Connie, 62 Seagull eggs. —Richard, 92 Squirrel stew and bear meat.

—Ann, 88 Snails. —Carolyn, 75

I love calamari! —Lainee, 7

What’s the most exotic food you’ve eaten?

Turtle. —Hilda, 75 Frog legs. —Sylvia, 68

Rattlesnake, goat, turducken and armadillo, but not in the same meal.

—BUTCH, 59 Conch. —Carolyn, 74 Barbecued goat. —Gordon, 73

Tripe is my favorite. —Collin, 9 Raw oysters. —Bryce, 6 Alligator and chocolate-covered crickets. —Dawson, 10

My sister and I have eaten roasted opossum, squirrels, sassafras, cattail roots, acorns, oysters, alligator, raccoon, huckleberries, pawpaws, grasshoppers and dandelions. The Wild Game Cook-Off is a great event! —Emma, 15 Souse meat sandwich. —Robyn, 11 I tried Haggis when we were in Scotland. —Ella, 12 Eel and octopus … I love sushi! —David, 5

Spicy Korean Sea Snail Salad —CLARA, 13

Baked Alaska in Hong Kong. —Jane, 74

An eyeball. —Daliah, 12

Balut (duck eggs) —Terry, 74

Ostrich burger. Yum! —Ryan, 9

Lobster. —Steve, 73 Escargot in New York City. —Paula, 69 Thai food. —Melissa, 50 Mountain oysters. —Rick, 64 All kinds of fish. —James, 59 Korean food. —Janelle, 67 Yuca root. —Sharon, 62

Anything I can catch.

—OutreachNC Co-editor Jeeves, 4 66

OutreachNC.com | JULY 2017

Meet Your Village Family Dentists

Anuj James, DDS General Dentist IV Sedation

Michael Knowles, DMD General Dentist

Faith McGibbon, DDS Pediatric Dentist

Terrance Smith, DDS Prosthodontist

Bradley Ryan, DDS General Dentist IV Sedation

Grant Wiles, DDS General Dentist

Mit Patel, DDS General Dentist

Lauren Brannon, DDS General Dentist

Lawrence Bullard, DDS General Dentist

Plummer Ray Chavis, DDS General Dentist

Annie Floor, DDS General Dentist

Molly Guy, DDS General Dentist

Gary Hall, DMD General Dentist

Ken Harrel, DDS General Dentist

Herald “Bear� Hughes, DDS General Dentist

Andrea Jacobs, DDS General Dentist

P.W. Jessup, Jr., DDS General Dentist

Ronald Katz., DDM General Dentist

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Meredith Smith-Wiles, DDS General Dentist

Sunny Yu, DDS General Dentist

Oral Surgeon, Cosmetic Surgeon

Elda Fisher, DMD, MD

John Kent, DMD Oral Surgeon

Brett Alvey, DDS Orthodontist

Richard Burke, Jr., DMD Pediatric Dentist

Pawandip Singh, DDS General Dentist

Trina Collins, DDS Pediatric Dentist

Anne Dodds, DDS Pediatric Dentist

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Jordan Olsen, DDS Pediatric Dentist

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