July PineStraw 2014 by PineStraw Magazine

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68 Abbottsford Drive, Pinewild Ideal for entertaining. No detail overlooked. Home Theatre. $895,000 Debra Serino Brenner • 910.315.9051

3 Sugar Gum Lane, Pineurst 4 BR/3.5 BA Lake Pinehurst area. Heated pool, 14’ ceilings. Hardwood floors, new HVAC. PCC Membership. $359,000 Alex Reed • 910.603.6997

115 Graham Road, Village of Pinehurst Private one acre setting, English gardens, gourmet kitchen. PCC Membership. $598,000 Suzanne Colmer • 910.639.9494

1 Sodbury Court, Pinehurst

One of the orginal Cotswold units! Superb craftsmanship, Unique owner’s suite with his and her baths and closets. PCC Membership

$447,000 Patti Mahood • 910.723.8803

190 Linden Road, Pinehurst Location, Location. Ivy Pines Cottage in Old Town. PCC Membership $424,900 Debra Serino Brenner • 910.315.9051

34 Augusta Drive, Mid-South Club

The Cottages at the Arboretum. Single level, maintenance free living.

Mid-South Club Membership $529,900 Suzanne Colmer • 910.639.9494

$259,000 Alex Reed • 910.603.6997

Golf front 14th fairway, custom home built, single level luxury. High ceilings, lots of hardwood.

2 McQueen Place, Pinehurst Soaring ceilings, hardwood floors, expansive windows and a desirable open floor plan. $550,000 Victoria Adkins • 910.315.9000

145 Edgewater Dr. , Seven Lakes North Enjoy waterfront living from your new deck overlooking beautiful Lake Echo. Home theater in walk out lower level. Open floor plan. 3 BR/2.5 Bath

$307,500 Linda Harte • 910.922.1767

46 Thunderbird Circle, Pinehurst Golf front Pinehurst #1, custom home, exquisite kitchen. PCC Membership $519,000 Debra Serino Brenner • 910.315.9051

www.WRTAC.com

Suzanne Colmer Broker 910.639.9494

Wink Kinney Broker 910.690.6568

Victoria Adkins Broker 910.315.9000

Bob Brooks Broker 910.690.1575

Linda Harte Broker 910.922.1767

John McNeill Broker 910.638.9158

Morgan Berkey Broker 910.691.2722

Debra Serino Brenner Broker / Owner 910.315.9051

www.WRTAC.com

240 Midland Road, Pinehurst #2 This beauty crowns the signature 5th fairway of legendary Pinehurst #2. PCC Membership. $1,980,000 Debra Serino Brenner • 910.315.9051

102 Hastings Road, Seven Lakes South Prime golf front property, beautifully decorated. Move-in ready. $259,900 Jodie Fondrie • 910.639.9788

20 Muster Branch, Where’s that? Exquisite setting, this hidden gem crowns the 6th and 4th fairways of legendary Pinehurst No.2. PCC Membership $2,250,000 Debra Serino Brenner • 910.315.9051

140 Longleaf Drive, Southern Pines Totally renovated, Southern colonial. Golf front. All hardwoods. Kitchen is over the top! Carolina Room. 9’ ceilings. crown moulding. $445,000. Sally Thomas • 910.215.6937

14 Village Green Circle, Southern Pines Adult 48+ years community, carefree living and manicured lawns. Beautifully remodeled kitchen. $144,000 Inge Dahl • 910.690.3531

110 Hearthstone Road, Pinehurst Elegant, 5,000 + SF. 17th fairway Pinehurst No.7 PCC Membership. $849,900 John McNeill • 910.638.9158

164 McDairmid Road, Pinehurst Updated Pinehurst cottage with all the charm of yesterday, large corner lot. PCC Membership $219,900 Sally Thomas • 910.215.6937

180 North Ridge Street, Southern Pines Charming Weymouth 1930’s cottage 4 BR/2.5 BA. Walking distance to downtown. It’s a gem! $525,000 Inge Dahl • 910.690.3531

108 Triple Crown Circle, Longleaf CC Immaculate one level patio home with 2 car garage. Fenced yard. $298,000 Linda Harte • 910.922.1767

15 Barrett Road East, Village of Pinehurst One level home on 1.29 acre private lot. Carolina room, hardwoods throughout. PCC Membership $639,000 Suzanne Colmer • 910.639.9494

910-295-9040 • 30 Chinquapin Road, Village of Pinehurst, NC

Jodie Fondrie Broker 910.639.9788

Bob Carmen Broker 910.215.3764

Patti Mahood Broker 910.723.8803

Sally Thomas Broker 910.215.6937

Alex Reed Broker 910.603.6997

Inge Dahl Broker 910.690.3531

July 2014

Volume 9, No. 7 Departments

11 Simple Life Jim Dodson 14 PinePitch 17 Cos and Effect Cos Barnes 19 The Omnivorous Reader Stephen E. Smith 23 Bookshelf 27 N.C. Writer’s Notebook Sandra Redding 29 Hitting Home Dale Nixon 31 The Kitchen Garden Jan Leitschuh 35 Vine Wisdom Robyn James 37 Out of the Blue Deborah Salomon 39 Pleasures of Life Dept. Tom Allen 41 Birdwatch Susan Campbell

Features

51 Aunt Lavinia Strikes Poetry by Fred Chappell

52 Miss Maggie’s Farm

By Karen Mireau

For this sprightly daughter of the pines, perfectly natural is the only way to grow

58 Eyes on the Pies

43 The Sporting Life Tom Bryant 47 Golftown Journal Lee Pace 78 Calendar 97 SandhillSeen 107 Thoughts From the Man Shed Geoff Cutler 109 The Accidental Astrologer Astrid Stellanova 111 PineNeedler Mart Dickerson 112 SouthWords Emma Dedmond

ByDeborah Salomon

Six local patry meisters perfect the art of pie

64 Summer Simple

By David Claude Bailey

Strawberries and fish? Mary James Lawrence says Oui!

68 Story of a House

By Deborah Saloman

Life in a log house, then and now

77 Almanac

By Noah Salt

Dragonflies and the “Dog Days” of summer

Cover Photograph and Photograph this page by L aura L. Gingerich 4

July 2014 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PineStraw : The Art & Soul of the Sandhills

PineStraw M A G A Z I N E

Jim Dodson, Editor 910.693.2506 • jim@pinestrawmag.com

passion

Andie Stuart Rose, Art Director 910.693.2467 • andie@pinestrawmag.com

purpose

Kira Schoenfelder, Graphic Designer 910.693.2508 • kira@pinestrawmag.com Lauren Shumaker, Graphic Designer 910.693.2469 • lauren@pinestrawmag.com

precision

contributing Editors Deborah Salomon, Staff Writer Stephen E. Smith, Staff Writer Mary Novitsky, Proofreader Sara King, Proofreader contributing Photographers John Gessner, Laura L. Gingerich Contributors Tom Allen, David C. Bailey, Cos Barnes, Tom Bryant, Susan Campbell, Fred Chappell, Brianna Cunningham, Geoff Cutler, Al Daniels, Annette Daniels, Kimberly Daniels, Emma Dedmond, Mart Dickerson, London Gessner, Laurel Holden, Robyn James, Jan Leitschuh, Meridith Martens, Karen Mireau, Dale Nixon, Lee Pace, Sandra Redding, Noah Salt, Hannah Sharpe, Astrid Stellanova, Brandi Swarms, Angie Tally

PS David Woronoff, Publisher Advertising Sales

Pat Taylor, Advertising Director Ginny Trigg, PineStraw Sales Coordinator 910.693.2481 • ginny@thepilot.com

Comprehensive cancer care requires a holistic team approach, access to advanced treatments and complementary therapies. You’ll find it at Cape Fear Valley’s two cancer centers – one on the main campus and one on the north side of Fayetteville.

Deborah Fernsell, 910.693.2516 Terry Hartsell, 910.693.2513 Perry Loflin, 910.693.2514 Darlene McNeil-Smith, 910.693.2519 Meagan Powell, 910.693.3569 Johnsie Tipton, 910.693.2515 Karen Triplett, 910.693.2510 Advertising Graphic Design

together, we can beat cancer. It takes purpose, passion and precision. We bring all that to the table. You just bring the resolve. See more at www.capefearvalley.com/cancerstories

cancer treatment and cyberknife center 6

Kathryn Galloway 910.693.2509 • kathryn@thepilot.com Mechelle Butler, Clay Culberson, Maegan Lea Subscriptions & Circulation

Darlene Stark, Circulation Director 910.693.2488

PineStraw Magazine

145 W. Pennsylvania Avenue Southern Pines, NC 28387 pinestraw@thepilot.com • www.pinestrawmag.com ©Copyright 2014. Reproduction in whole or in part without written permission is prohibited. PineStraw magazine is published by The Pilot LLC

Local knowledge.

Forever First. ®

Life isn’t just fairways and greens. Sometimes there are roughs and traps. But if you know the lay of the land, you tend to make better decisions. It’s true for your game and your bottom line. At First Citizens Bank, we’ve been helping local businesses win since 1898. We know the territory — and the businesses that play here — better than anyone else. Learn how we can help you at ﬁrstcitizens.com. Because money isn’t everything. But so much depends on what you do with your money. First Citizens Bank. Forever First.

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PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July 2014

w w w .BHHSPRG. c o m

Horse Country: Quintessential Horse Farm bordered on 3-sides of the Walthour Moss Foundation. Beautiful custom Craftsman Inspired Home. 3BR/2BA. Wonderful Features! $2,600,000 Debbie Darby 910.783.5193

Old Town Pinehurst: “Shadowlawn” English Tudor on over

Pinewild CC: Spectacular French Country Executive Home!

Old Town Pinehurst: Handsome & Masterful ground-up renovation of the former Rectory House. All new systems throughout! 5BR/5FBA/2HBA. Lovely architectural features. $1,275,000 Emily Hewson 910.315.3324

CCNC: Elegant! Dramatic views of the 2nd & 16th fairways.

Weymouth Heights: Beautiful custom built home on 1.02 acres. Open plan with vaulted, beamed ceilings in the living & billiard rooms, clerestory panes over doors & windows. 5BR/5FBA/2HBA. $1,095,000 Maureen Clark 910.315.1080

Old Town Pinehurst: “Edgewood Cottage” is a renovated Dutch Colonial loaded with Pinehurst character and charm. Heart pine floors throughout. Pool & Pool House. 4BR/4.5BA. $1,000,000 Emily Hewson 910.315.3324

Pinewild CC: Effortless Elegance on Lake Pinewild with Stunning Lake Views in Every Room! Almost 5,000 sq.ft., Living Room, Family Room, His/Her Office, Media Room & Craft Room. 3BR/5BA. $989,500 Kay Beran 910.315.3322

Weymouth Heights: “The Roost” is a classic cottage on 1.68

Weymouth Heights: “Birdwood” a French Country Cottage

Pinewild CC: Comfortable elegance in this stunning, water-

CCNC: Home with a pool-Wonderful family home! Formal

circa 1924. 2-Frpcs, hardwood throughout, slate roof, & 1st floor master. New Kitchen with top-of-the-line appliances. 5BR/3FBA/1HBA. $865,000 Maureen Clark 910.315.1080

1.5 private acres of lush landscaping. Hardwood floors, 7-Frplcs, Elevator. Separate 2,200sf Guest House. 6BR/7FBA/2HBA. $1,495,000 Emily Hewson 910.315.3324

Transformed in ‘09: New Kitchen, Roof, Tray ceilings in Dining & Living rooms, expanded Terrace around Pool & more. 3BR/3.5BA. $1,250,000 Maureen Clark 910.315.1080

front, executive home. Tall windows bathe rooms in natural light and offer spectacular views of Lake Pinewild. Bulk-head & Dock. 3BR/3FBA/2HBA. $799,500 Kay Beran 910.315.3322

Serene setting with magnificent golf view. Wine Cellar, Billiard Room, Home Theater & much more. 4BR/5.5BA. $1,399,000 Eva Toney 910.638.0972

acres of beautifully terraced land. Includes: Main Residence, Guest House w/Ktchn, Bath, LR w/frplc & 1BR. Garden House. Garage w/Apt. 3BR/3.5BA. $899,000 Maureen Clark 910.315.1080

rooms, huge ktchn, family room w/see-thru frplc, 1st floor master suite, 3-car garage. A very special place! 4BR/4.5BA. $797,500 Carolyn Hallett 910.986.2319

Moore Luxury homes Log on to www.BHHSPRG.com FOR OUR Easy Search OR “SNAP & SEARCH” by snapping a picture of the “TAG READER” with your smartphone.

Pinehurst . . . 910.295.5504 42 Chinquapin Road Southern Pines . . . 910.692.2635 105 W. Illinois Avenue w w w .BHHSPRG. c o m

CCNC: Charming golf front ranch style home. Formal rooms, sun-filled kitchen, den, family room with a fireplace, porch, deck & NEW ROOF! Move-in Ready! 3BR/3BA. $789,000 Carolyn Hallett 910.986.2319

Weymouth Heights: “Buttonwood” circa 1930, on 2.12 acres is a true landmark. Stunning updated Colonial & wonderful features. 3-Frplcs, 10’ ceilings, deep moldings, plank heart pine floors & more! 4BR/4BA. $758,000 Maureen Clark 910.315.1080

lots. Many renovations! Spectacular water views from every room. Office is in loft overlooking den. 3BR/3.5BA. $695,000

The Fields: Custom home on 16.5 acres in upscale Eques-

Pinewild CC: Golf front with water views! Panoramic views combined with soarting ceiling sput the “O” in WOW the minute you enter this artistically inspired home.Every space has been updated! 3BR/3BA. $529,000 Debbie Darby 910.783.5193

CCNC: Carefree living is yours! Gorgeous water views. Maintenance-free home. Vaulted ceilings, 3 bedroms with ensuite baths, plus half bath. More than 2,600 sq.ft. of living space. $439,000 Susan Ulrich 910.603.4757

Old Town: Charming 4BR/2BA Cottage 3 blks from Village.

CCNC: Villa with a view! Living well & entertianing is easy: spacious rooms, great floorplan, lots of windows with view of Lake Watson; watch the sunset from under the deck’s awning. 3BR/2BA/2HB. $395,000 Carolyn Hallett 910.986.2319

7 Lakes West: Rarely is a water front lot available on Lake

Auman of this caliber! Spectacular 180 degree, BIG water view just waiting for your dream home to be built. Bulk-head, 2-Docks, a boat lift & swim ladder. $370,000 Linda Criswell 910.783.7374

Pinehurst #6: Golf Front! Www.20CanterburyCircle.com

Pinehurst #6: Open plan, 3BR/2BA split bedroom design, large master suite. Kitchen open to expansive family room! Side entry 2-car garage. Freshly painted, inspected & movein ready. $245,000 Mav Hankey 910.603.3589

Maplewood: Beautiful private setting in a quiet country neigh-

trian community. Common Areas: Jump & Dressage Rings, X-City Course & Riding, Hiking & Carriage Driving Trails. 4BR/3BA. $629,000 Debbie Darby 910.783.5193

Heart pine floors & frplace. Renovated & added onto in 2000. Carolina Rm, Ktchn opens to Family Rm. Deck overlooks private grounds. Emily Hewson 910.315.3324

- with Pinehurst Country Club “Premiere” Courses 1-6, 7 & National Membership. 3BR/2.5BA. Custom home with upgrades & updates! $275,000 Frank Sessoms 910.639.3099

CCNC: Beautiful rustic contemporary waterfront home on 2

Emily Hewson 910.315.3324

borhood. Dormers and a high perch give this southern style home loads of charm. Move-in Ready! $159,500 Jim Saunders 910.315.1000

www.BHHSPRG.com © 2014 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.

FOR THOSE WHO MEASURE LIFE

in yards rather than years.

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simple life

Summer Evenings By Jim Dodson

The best part of

Illustration by Laurel Holden

any summer day is evening. As the light expires and the heat of day yields to the cool of night, a kind of magic realism takes possession of the world. New life stirs by degrees. Lovers inch closer on the blanket. Children light sparklers or do cartwheels on the lawn. The old ones sit on porches quietly talking, fondly recalling things, gently rocking. The village orchestra warms up on the college lawn. They’re playing Sousa and Copland tonight.

As apricot light gives way to twilight blue, it is as if the world is exhaling from a tough day in traffic or the fatigue of family vacation. Work in the garden is over. The porch swing creaks. Venus rides low in the east, the first stars visible. And oh, look — the summer’s first fireflies are out, too. The sprinkler bursts on and hisses. The cat pads home. Neighborhood sounds seem close enough to touch. Somewhere a screen door slaps shut, a woman laughs, a guitar is being played, a bath is being run, dinner served, a candle lit, wine poured, prayers said. On such an evening, one can be forgiven the folly of thinking you just may live forever, or at least long enough to see the Blue Mosque and the Ganges at sunset. A fine summer evening makes one briefly think all things are possible, that there is still time enough left to actually do it, that there is really no such thing as old because you can almost reach out and touch your vanished childhood. Just yesterday you were sitting in the highest seat on the ferris wheel when it stopped to let others on, granting you both a perfect view of everything. You longed to take her hand because her hair smelled like Prell and tangerines. Hot summer nights, mid-July When you and I were forever wild, The crazy days, the city lights, The way you’d play with me like a child. The opening lines of Lana Del Rey’s soulful “Young and Beautiful,” the theme song from Baz Luhrmann’s recent film adaptation of F. Scott Fitzgerald’s The Great Gatsby, express this Pyrrhic hunger for life and experience quite nicely even though the movie itself was something of an untidy mess, not unlike the author’s own life. Will you still love me, she laments, when I’m no longer young and beautiful? Poets and children have always found summer evenings irresistible fare. In his mesmerizing novella Enchanted Night, Pulitzer Prize-winning novelist Steven Millhauser creates an entire New England town bewitched by the supernatural

power of high summer darkness. Under the influence of a full moon, children in a small Connecticut town are drawn from their beds while their abandoned stuffed animals come to life in attics across town. A gang of teenage girls roams the streets breaking into homes to steal refrigerator magnets and toothbrushes, leaving giddy notes that declare, “We are your daughters!” A store mannequin comes to life in search of love; an insomniac novelist finally leaves his mother’s house to engage in a debate about existence; and an introverted girl bathes in the moonlit surf. For anyone who has been bored by summer’s sweltering sameness, Millhauser’s evocation of a world that comes alive at dusk with secret desires and unexplored passions is nothing shy of an invitation to surrender to bittersweet imagination. Centuries before, Shakespeare worked this same turf to great effect when he made summer night dreams a fine mad romp of confused love that vanished with the morning light. When I was young my older brother, Dickie, and I seemed to live out of doors all summer. Our feet were always dirty. We ran wild through the neighborhood, or I did anyway, damming creeks and making forts where I sat on the bank and and read Classics Illustrated and dreamed of living in England. I rode my bike all over God’s green acre pretending I was there already, in fact, pedaling like an orphanage runaway down a hedgerow lane, eager to escape the gravity of my sleepy Southern life any way possible. Henry James may truly have believed that the two most beautiful words in the English language were “summer afternoon,” but they felt bone-lonely and unbearably endless to me in my solitary outdoor boyhood, the reason I later took to golf and camping and mowing lawns. Our father was a newspaper man who moved us to four different places in the old Confederacy during the first seven years of my life, which left me with few if any playmates — I remember exactly none before about age 7 — but left me free to roam at will, read books and comics, explore old sheds and conduct the Punic Wars with my painted Greek and Roman soldiers in the cool dirt beneath whatever fan-cooled house we were living in. Our mother was a former beauty queen who’d lost a second baby not long ago; she sometimes napped in the long afternoons while our maid, Jesse May Richardson, ironed my father’s shirts in the kitchen, humming to the gospel tunes she dialed up on the small transistor radio in the kitchen window, the tap water in her Coca-Cola bottle sloshing back and forth as she sprinkled the fabric and sang about flying away to Jesus. After Vacation Bible School was over, if I pestered hard enough, Miss Jesse May sometimes let me tag along with her to do the weekly shopping at the Piggly Wiggly, which was the only place in town fully air conditioned — Do step inside where it’s . . . coooool, read the sign in the front window showing a friendly penguin with a jaunty cap. Miss Jesse May didn’t believe in dawdling and had complete authority over my personal affairs. “Don’t you dare let me catch them sandals off your feet,” she instructed firmly before briskly setting off for the vegetable

PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July 2014

Simple life

aisle. “And don’t let me learn you’ve made a whisker of trouble in this store.” I rarely made trouble, per se, sometimes just temporary “king seats” out of the flour sacks in the baking aisle. But trust me when I tell you I never failed to shuck those sorry Vacation Bible School sandals faster than you could say “Martha White Self-Rising Flour,” just to slide my bare hot and dirty feet over those cool air-conditioned floor tiles for a blissfully rebellious moment or two before Miss Jesse May came wheeling around the aisle looking as unimpressed as a concrete Jesus. It was only summer evenings that made this life half-tolerable, or so I thought at the time. The whole world seemed to change for the better as the shadows on the lawn lengthened and the hot light of South Carolina kindly expired its term. My father came home with a loosened necktie and made highballs for himself and my mother. They sat and talked beneath the slowly turning ceiling fan on the wraparound porch. I remember the powerful smell of honeysuckle out there, caladiums big as dinner plates, maybe even gardenia in bloom. More than once after supper was cleared away, before she went home to a separate life I knew nothing about, Miss Jesse May dialed up a jackleg rockabilly station from Sumter and taught me to “feet dance” by placing my bare feet on top of her fleshy ones and shimmying across the floor. My mother sometimes joined in, almost her old self again. My father just grinned like a fool, standing in the kitchen doorway. He had wooden feet, my mother joked. “All two of them.” Miss Jesse May passed away just weeks before we moved home to Greensboro, where my father’s people went back for generations. As I recall, we were the only white folks at her funeral. Because of her, my mother became a very fine Southern cook and crack gardener, and I learned to dance and like fancy gospel music. That next summer we took our first family vacation to the beach, putting up at the rustic Seaside Club, where we used to go when my father worked at the paper in Wilmington. Summer evenings took on a whole new cast after that. The adults gathered on the porches in summer evenings, whiskey sours and cheap wine in hand,

telling jokes we weren’t permitted to hear, raucous laughter from the upper porch, women in sundresses with sunburned shoulders. A new tribe of kids took me into their ranks. They came from everywhere — Ohio, Pennsylvania, Chapel Hill. I saw them — a few, anyway — for six straight summers. We roamed the beach at dusk, hooting and pretending to be big trouble; ogled gutted sand sharks hung up like Mussolini and his mistress on the pier; and snuck up sandy stairways into the vast dim ballroom at Lumina Pavillion to watch older teenagers dance and make out. Somewhat later, I saw my first naked woman other than my mother through a convenient knot-hole my buddy Brad found in the pine wall of the women’s dressing room beneath the Seaside Club. That same week I gigged my first flounder in the evening flats off Bald Head Island, in those days just a sea-washed island with its lonely unworking lighthouse, reached only by skiff with a wheezing outboard. At age 13, the last summer we stayed at the Seaside Club, there were fireworks on the Fourth and I kissed my first non-relative girl, if you don’t count my girl cousin Teddy back in Greensboro. This girl’s name was Candy. She was from Xenia, Ohio, a town obliterated that next spring by a terrible tornado. I stared at the unbelievable photos in Time magazine and never heard from her again. She wrote me twice before the twister struck, but I never wrote back. They say your life is shaped by the people and places of your first ten years of life. If that’s true, and I believe it is, I am seriously beholden to Jesse May Richardson and those long summer evenings when I learned to feet dance and love gospel music and the coolness of dusk lit by fireflies. I am indebted to the Seaside Club and my roaming beach tribe and Brad and his naked woman and Candy the pretty girl I kissed but never had the courage to write. Summer may end too soon. But summer evenings, I have grown to believe, like a love of gardening and good Southern cooking, must stay with a soul forever PS Contact editor Jim Dodson at jim@pinestrawmag.com.

Featuring for all your personal selections.

Custom homes priced below modular.

For details on your new home, call 910.281.5790 or visit us at

www.sedgewickhomes.com 12

July 2014P�� PineStraw : The Art & Soul of the Sandhills

PINEHURST – PINEWILD CC

$500,000

This lovely two story home in Pinewild was built by Single Tree Construction and offers 4,000 square feet of spacious living area. There is a large two story great room with an impressive wall of windows, high beamed ceiling, stone fireplace and built in cabinets. There are hardwood floors throughout most of the main living areas, custom tiled baths, roomy eat-in kitchen with lots of cabinets and granite countertops. This home also has a lower level with full kitchen and patio access. 5 BR / 4.5 BA Code 1169 42 Glasgow Drive

SOUTHERN PINES

$575,000

Gorgeous renovation of historic “The Ivy” cottage, built in 1925, and located on a very private, beautifully landscaped lot overlooking the 10th and 11th holes of Mid Pines Golf Course. This is one of the best golf views in Moore County! There has been a major renovation to both the main house and guest cottage. Expansive, split level terraces allow for maximum enjoyment of outdoor entertainment. There are too many interior updates to list. This beautiful home truly is one of a kind! 3 BR / 3.5 BA Code 1164 155 Crest Road

PINEHURST – OLD TOWN

$399,000

Exquisite townhome right in the heart of the Village. This gorgeous second floor home is easily accessed by elevator and enjoys private views of downtown Pinehurst shaded by huge oak trees. The property has been completely renovated with deep crown molding, hardwood floors, state of the art kitchen and much more. High ceilings and oversized windows give a wonderful open feel to the floor plan. 3 BR / 2.5 BA Code 910 6 Holly House

PINEHURST

$559,000

This elegant all brick home is quintessential Pinehurst perfection! Located on an oversized, beautifully landscaped lot in Old Town/Donald Ross area on one of the prettiest streets in the Village, the home has been completely renovated and shows like a dream! The home features three spacious bedrooms each with its own private bath, formal living room and dining room, cozy family room with fireplace, and a wonderful gourmet kitchen and informal dining area overlooking the very private back yard. 3 BR / 3.5 BA Code 1140 275 Linden Road

PINEHURST

$410,000

Gorgeous custom home on the 15th hole of Pinehurst #6 offers over 3,000 sq. ft. of living space. This lovely home has great features such as open floorplan, beautiful gourmet kitchen, oversized laundry room, vaulted ceilings in the great room and three upstairs bedrooms, and super storage. The incredible lower level has a family room, an office area, a great rec/game room creating a great informal family area. Immaculate! 4 BR / 2.5 BA Code 1172 14 Juniper Creek Blvd.

PINEHURST – CCNC

$699,000

Car Lover’s Dream! Room for 6 cars, boats, RV’s or whatever! This beautiful home located on a 5 acre tract in the Country Club of North Carolina offers many advantages to the discriminating buyer. One of the unique features of this home is a spacious carriage house, joined to the main house by a covered walkway, that offers a charming guest suite with 2 bedrooms and a full bath over a heated and cooled 3 car garage. The main house has wide spacious rooms with a multitude of windows that take full advantage of the privacy this well landscaped lot affords. The gourmet kitchen is the heart of the home with lots of cabinet and counter space, stainless steel Bosch appliances and a center island. Heart pine floors and heavy crown molding add attractive details. Even a greenhouse! 3 BR / 3 Full & 2 Half BA Code 1090 875 Lake Dornoch Drive

PINEHURST

$1,375,000

Incredible Golf Front Home in Fairwoods on 7! This stunningly beautiful home features top of the line finishes, mouldings, and marble, hardwood, and slate flooring! Wow your guests with the gourmet kitchen, 2-story ceilings in the living and great rooms, luxurious bedroom suites, custom wood bar, and even a wine cellar! Finally, relax on the cascading terrace of your choice overlooking the 15th Green! This home could also be purchased fully furnished; price available upon request. 4 BR / 5.5 BA Code 1063 80 Braemar Road

SOUTHERN PINES

$669,000

Gorgeous custom home sits high on a hill overlooking the 15th green at Mid-South Club, one of the best lots on the course! Every detail upscale, from wide planked hardwood floors throughout the house to the deep crown moldings in every room. Other outstanding features are the elegant and spacious master bedroom and bath suite, media room with high definition projection system with theater screen and seating, oversized covered patio area, 3 car garage, security system and much more! 4 BR / 3.5 BA Code 1077 225 Kings Ridge Court

PINEHURST – PINEWILD CC

$498,000

This lovely brick home offers quality features throughout! Oak floors in the foyer, dining room, great room, kitchen and master bedroom. Beautiful kitchen with granite countertops, stainless steel and tons of cabinet space, covered porch and outdoor entertainment area, 3 car garage and much more! The home is bright and open with high ceilings. The upper level 5th bedroom and bath could serve as a guest suite or bonus room. 5 BR / 4.5 BA Code 1174 38 Whitehaven Drive

SOUTHERN PINES

$1,100,000

This gorgeous custom built home by Huckabee, one of the area’s finest builders is located on 2.81 beautifully landscaped acres just off Midland Road. This premium location offers easy access to both the Villages of Pinehurst and Southern Pines, yet affords complete privacy! The home has been recently updated and shows like a dream. The outdoor living areas are wonderful. Too many upscale features to list! 4 BR / 4.5 BA Code 1104 2137 Midland Road

PINEHURST

$569,000

Gorgeous golf front home with expansive long views and wonderful privacy. This special home features hardwood floors throughout the main living areas, gourmet kitchen with granite countertops and stainless steel appliances, deep crown moldings, two gas log fireplaces and a screened porch that’s perfect for cool mornings and relaxing afternoons. The spacious downstairs area features a bedroom and bath suite, study or den with fireplace and views of the course -great for an office, also - a separate workshop! 4 BR / 3.5 BA Code 1039 80 Lakewood Drive

SOUTHERN PINES – WEYMOUTH HEIGHTS

$499,000

Tucked back off the road on 1.21 wooded acres, this charming 1917 home has the appealing appearance of the historic, turn of the century homes that graced Southern Pines when the town was established. The home features a real stucco exterior, slate tile roof, brick walkways and patio, original wood floors and an expansive 3 foot deep “wading pool” in the garden area. There is a separate living area over the garage that the current owners used as a studio but could potentially be utilized as a guest suite. 3 BR / 3 BA

View Floor Plans and Virtual Tours of Our Listings and See ALL Moore County Listings and Community Information at

www.MarthaGentry.coM

Re/Max Prime Properties, 5 Chinquapin Rd., Pinehurst, NC 910-295-7100 • 800-214-9007

PinePitch Peach Buzz

British author Roald Dahl nearly named his novel James and the Giant Cherry until he stopped to think about it. Peaches are much “prettier, bigger and squishier,” he brightly observed. The North Carolina Peach Festival, held every year on the third Saturday in July, transforms Candor’s Fitzgerald Park into one big, squishy carnival on July 19, 10 a.m. – 2 p.m. Highlights include parade and live music from The Sand Band, Rocking Horse Unplugged and Blue Horizon. Free admission. Come for the entertainment; stay for the peach ice cream, pie and cobbler. Fitzgerald Park, corner of Railroad Street and Tomlinson Street, Candor. Info: www.townofcandornc.com

The Fourth: Stooges

The Big Easy knows good jazz. Come First Friday, so long as we aren’t too full of watermelon and baked beans to leave the house, we will too. Rain or shine, declare your independence to dance on Friday, July 4, 5–8:30 p.m., with live music by the Stooges Brass Band, an award-winning New Orleans ensemble whose jazz-meets-hiphop sound spells p-a-r-t-y. Don’t believe us? Ask Trombone Shorty, Mos Def, Grace Potter, Jessica Simpson, or any of the other talented big names with whom the Stooges have shared the stage. Better yet? See for yourself. Free admission. Food and beverages available for purchase. Becca Rae opens. Follow the bold, brassy sounds to the grassy knoll adjacent to the Sunrise Theater, 250 North West Broad Street, Southern Pines. Listen: www.stoogesbrassband.com. Info: www.firstfridaysouthernpines.com.

This is Ghost Rider

In this month’s “Simple Life” column, editor Jim Dodson recalls his childhood summers and how he used to ditch his church sandals at the Piggly Wiggly just to wriggle his bare toes on “those cool, air-conditioned tiles for a blissfully rebellious moment or two before Miss Jesse May came wheeling around the aisle looking as unimpressed as a concrete Jesus.” Escape the heat on Thursday, July 10, 7:30 p.m., without having to pull any stunts, although the Sunflix Classic Movie Top Gun will be full of them — studs, too. Tickets: $6. Sunrise Theater, 250 Northwest Broad Street, Southern Pines. Info: (910) 692-8501 or www.sunrisetheater.com

Sand In Your Shoes

Beach Fridays at Cypress Bend Vineyards happen July 11 and 25, 7–10 p.m., with live music from The Sand Band (not the alt folk band from Liverpool) and other artists. Gates open at 6 p.m., which is precisely when the first cork is unscrewed. Admission: $10. Cypress Bend Vineyards, 21904 Riverton Road, Wagram. Info: (910) 369-0411 or www. cypressbendvineyards.com.

July 2014P�� PineStraw : The Art & Soul of the Sandhills

A League of Their Own

The story goes like this: A group of local artists needed studio space. The city of Aberdeen let them claim an old railroad storage terminal. The Artists League of the Sandhills was born. Flash forward twenty years to Sunday, July 6, 3–5 p.m., when the League kicks off their anniversary celebration with an opening reception for Reflective, an exhibit that features the works of past presidents and various community projects. Yes, the story is beautifully illustrated. Artists League of the Sandhills, 129 Exchange Street, Aberdeen. Info: (910) 944-3979 or www.artistleague.org.

Blue in the Face

Stretch. Hydrate. Do some strides. Get ready for the annual Blues Crawl, a marathon of sweet, soulful music at various “jukejoint” venues within walking distance of Sunrise Theater. The music starts at 1 p.m. on Saturday, July 12, and lasts until, well, the next morning. Participating venues include Sunrise Theater, Eye Candy Gallery, The Wine Cellar and Tasting Room, O’Donnell’s Pub, The Bell Tree, Cup of Flow, Rhett’s, Betsy’s Crepes and The Jefferson. All-access armbands: $18 (before July 6); $20. Ticket sales begin at 10 a.m. with the annual sidewalk sale by the train station. See website for complete schedule. Sunrise Theater, 250 Northwest Broad Street, Southern Pines. Info: (910) 692-8501 or www.sunrisetheater.com

Home Grown

On Monday, July 28, 7 p.m., the Sandhills Natural History Society will gather round a spread of dips, pies, slaws or whatever else you might bring to the table for a potluck meeting at which a collection of nature photography taken by SNHS members will be the main course. Visitors welcome — so long as they don’t bring Aunt Lavinia’s infamous casserole (see Fred Chappell’s poem on page 51). Break bread and be dazzled. Weymouth Woods Auditorium, 1024 Fort Bragg Road, Southern Pines. Info: 910-692-2167 or www.sandhillsnature.org.

Stripes, Stars and Spots Forever

Long before the backyard seed-spitting contests and potato sack races commence, the pups of Pinehurst will be groomed, primped and dressed in their Independence Day best for the annual pet parade through the village. Registration begins at 8 a.m.; pet parade kicks off at 9:30 a.m., followed by the main parade at 10 a.m. Free and open to the public. Bring Spot — he’ll love it. Downtown village of Pinehurst. Info: www.vopnc.org.

The first round after a great round starts here. The Ryder Cup Lounge Just off the porch of the historic Carolina Hotel, the Ryder Cup offers a generous selection of draft beers, scotch and bourbon as well as a mouth-watering menu with everything from Jumbo Lump Crabcake Sliders to Backyard Rib Stacks. So after your last putt drops, pick up a glass at the Ryder Cup.

Li v e Mu s i c Bob Redding

The Carolina Hotel • Village of Pinehurst, North Carolina • 910.235.8415 • pinehurst.com

July 2014 P�� PineStraw : The Art & Soul of the Sandhills

Friday & Saturday Nights • Sunday Brunch

Cos and Effect

The Tall One In our household family, long and short are relative

How do you want to retire?

! e c i o Rej

By Cos Barnes

One of my sons-in-law is seven

feet tall. He does not fit any of my furniture.

I am five feet, three inches tall, and I don’t fit any of his furniture. He lives in a custom-built house in Atlanta; I live in a normal size one in Southern Pines. My guest rooms’ furnishings consist of dainty antique twin beds, one set of cherry which was made for me when I was a child. The other twins are handmade walnut, which I inherited from my in-laws. And the bane of tall men, they all have footboards and headboards. So when he visits me he has to sleep with either his head or his feet dangling off the bed. My 96-inch sofa is sometimes pressed into service. When he showers at my house, the spray is way below his head, so he has to adjust. When he built his dream house he was particular about the heights. All doors are eight feet tall, door knobs are four inches higher than standard, ceilings are 10 to 11 1/2 feet, and all sinks are on blocks for added height. He is somewhat of a chef, specializing especially in sourdough pancakes and regular cakes, so he has a 43 1/2 inch marble center table (with two same-size barstools for his two girls), which has become the gathering place for guests for snacks or a glass of wine. I cannot reach the top cabinets in his kitchen, and he can see the dust on the top of my refrigerator. My standard-size counters leave him with little room for cutting meat or stirring his concoctions. He tells me my dining room chairs are much too low for him. The seat depth of his chairs leaves me with dangling feet that do not touch the floor. My car is too small for him. He drives a Ford Bronco that is 20 years old but he says it “still fits.” And speaking of fit, he is very philosophical. “Fit is a relative thing,” he says, “so much is what you get used to. I’m used to fitting in tiny places.” With an arm length of 40 1/2 inches and inseam of 40 inches, he says work colleagues kid him they can buy nine shirts from Costco for the amount he pays for one, but he can slam dunk with the best of them. PS Cos Barnes is a longtime contributor to PineStraw magazine. She can be contacted at cosbarnes@nc.rr.com.

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T h e O m n i v o r ous R e a d e r

The Unseen South

An uncomfortable meditation on life at the bottom of rural Carolina culture

By Stephen E. Smith

The late-May arrival

of Katherine Faw Morris’s Young God in bookstores and on electronic media was preceded by a barrage of persuasive publicity. The debut novel was a Best Book of the Month selection from Amazon, and The Huffington Post and other mass-circulation newspapers and magazines ran gushy prepublication reviews. Blurbs cut and pasted from the dust jacket offered the requisite puffery: “This may be the best first novel I’ve read since Fight Club. It comes on like a few too many pulls of Wilkes County [NC] moonshine chased with some kind of punk rock Lucinda Williams and finishes with a hit of Dorothy Allison’s Bastard Out of Carolina and “a poetic, grim, and beautifully dark novel about backwoods violence and horror recounted in a numbed, laconic voice,” etc. — all of which suggest a slightly more macabre twist on the usual down-home possum and sop. Morris’s brief bio states that her novel is set in northwest North Carolina, where she was born and raised, so readers of Southern fiction might be led to

PineStraw : The Art & Soul of the Sandhills

expect a simpatico character or two, a few familiar landmarks, and an uplifting summer read. If they do, they’re in for a surprise.

From the opening paragraph, it’s abundantly clear that the characters in Young God might exist in any corrupt and violent environment, Southern or otherwise. The less-than-scenic descriptions may have a familiar feel — trash is piled up behind abandoned houses, “trash like toilets and mattresses” and “It’s where Walmart is and the people who just got money live. The north side of town is steeper. It’s where the people who’ve always had money live and also all the black people. There are Mexicans everywhere now” — but with the exception of an occasional place name, pickup trucks and singlewides, there are few genuine reminders of the hardscrabble South. Readers who are used to expansive descriptions are likely to be taken aback by Morris’s sinewy prose style, which consists of simple subject-verb-object sentences strung together in brief chapters, some of which are only a couple of words in length. “WHEN COY HAWKINS’S PHONE VIBRATES all of Nikki’s veins shake,” occupies an entire page of the already abbreviated narrative, and there are at least ten chapters that are no more than a short paragraph. The entire novel can be read in an hour or two. And a disturbing tale it is. Nikki, the pink-haired, sexually active 13-yearold protagonist whose mother dies in the opening chapters, is forced to live in a dilapidated mobile home with her ex-con father, Coy Hawkins, who scrapes out a living as a drug dealer, part-time pimp and natural-born killer. There’s not a lovable granny, a beer-guzzling redneck or even a sympathetic social worker to offer Nikki direction. Indeed, none of the characters, including the ruthless protagonist, is anything other than despicable. The action is filtered through Nikki’s drug-addled perception — “Her eyelids are tombstones. Her lungs are so slow. Nikki falls asleep in the shower and wakes up freezing. She sees purple mold everywhere” — and the lack of character description will force readers to rely on the sparse dialogue, grisly July 2014

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action and iniquitous Hollywood clichés to summon up a few bare-bone images. The characters’ only consistent motivation is drugs — alcohol, heroin, cocaine, ecstasy, oxy, meth, speed and crack — with the occasional clinical sex act thrown in for shock value. Violence is described in terse but graphic terms, and readers will likely find themselves reviewing passages to make sure they haven’t misunderstood the action: “Coy Hawkins pulls the gun from his boot and shoots Renee in the face.” Such unpleasant moments are followed by even more ghastly details that propel the narrative forward with unrelenting energy. Set in the moment, the novel succeeds in thrusting readers into a world they’d probably like to ignore. So be forewarned: There’s no hint of the quaint quirkiness of the Old South to be found in the 200 pages of Young God. But therein lies the value of Morris’s novel. Readers are introduced to a subculture where everyone is focused on acquiring drugs for personal use or for sale, a circumstance where no course of action is too extreme. If readers would rather deny this reality, it’s nonetheless present in North Carolina. The evening news, with its gruesome stories of child abuse, drug arrests and murder is evidence enough that Morris’s coldblooded world isn’t altogether fictional. But the larger question raised by Young God doesn’t concern prose style or even content. Readers who make it through to the shocking conclusion will be left to contemplate the novel’s theme or purpose and its obvious lack of resonance. If the Nikki character lacks positive development — she is, by the end of the novel, nothing more than a ruthless, drug-befuddled castoff — what are we to take away from Young God? Are we to believe that the novel doesn’t really mean anything? And why should we waste time reading about such abominations? Like Steinbeck’s Grapes of Wrath, which is more uplifting, or Hubert Shelby’s Last Exit to Brooklyn, which is equally degrading, Morris’s novel is an uncomfortable meditation on the human condition, a fictionalized but representative view of contemporary life in its most unpleasant manifestation, a reminder of the circumstances under which we live. The Russian writer Maxim Gorky, who knew of horrors aplenty, said it best: “I have no desire to make anyone miserable, but one must not be sentimental, nor hide the grim truth with the motley words of beautiful lies. Let us face life as it is! All that is good and human in our hearts needs renewing.” Amen to that. PS Stephen E. Smith’s most recent book of poems is A Short Report on the Fire at Woolworths. He can be reached at travisses@hotmail.com

July 2014 P�� PineStraw : The Art & Soul of the Sandhills

JULY 11 - SEPTEMBER 6, 2014 JEROME DE PERLINGHI, JOE LIPKA, BILL MCALLISTER, DAVID M. SPEAR & BARBARA TYROLER

Bill McAllister, Rail Pylons in Wheat Field, Rural China, 2012, Archival Pigment Print from Infrared Photograph, 20 x 24 inches

Light on China highlights five photographic artists who have traveled to China and through their lenses have captured the sights, textures, nuances, shadow and light they found there. The exhibition offers the artists a platform with which to share their of their journey unencumbered by external expectations of what we will see. Photography Dialogue | Sunday, August 17 Artist round-table discussion, 2-4 pm. Dim sum will be served. David M. Spear, Offloading Sand, 2006, gelatin silver print, 18 x 18 inches

Greensboro Cultural Center | Downtown Greensboro | greenhillnc.org

B oo k s h e l f

July Books Book Excerpt “He began cutting up the animal, and I stood watching, mesmerized. I’d never seen a real butcher work, and Benny was a precise as a surgeon as he showed me how the muscles met, his knife flashing down with incredible speed, carving up steaks, roasts, and chops. Benny’s whole appearance changed when he has a knife in his hand, each motion so sure and economical that the bulky torso became graceful. It was like watching a bullfight, without the thrilling terror of the kill.” — from Delicious! By Ruth Reichl Ruth Reichl was editor in chief of Gourmet magazine for ten years and best selling author of several books-- this novel is amazing and if you like food... you will love her sweet summer novel.

By Kimberly Daniels Taws and Angie Tally Fierce Patriot: The Tangled Lives of William Tecumseh Sherman, by Robert O’Connell This is a sweeping biography of Sherman that allows the reader to get a full picture of a complicated man. The book divides his life into three sections, beginning with his entry into West Point at age 16 and courses through to his death. Fierce Patriot is a great summer biography! A Spy Among Friends: Kim Philby and the Great Betrayal by Ben Macintyre Philby serves decades in the British Intelligence community while also serving as a double agent for the Soviets. The book spans a career that began in WW2 and looks deeply into his friendships and allies in the international intelligence community. This is a quick, great read that feels like fast-paced fiction . . . but it’s actually a wonderfully written biography. PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Mockingbird Next Door, by Marja Mills This is the first authorized biography about American icon Harper Lee. I reread To Kill A Mockingbird for the 50th anniversary of the book . . . it was an even more amazing read when I returned to it. This biography is well written and the author is one of the first reporters allowed such access to Lee in multiple interviews and documents. Worth the read! One Plus One, by Jojo Moyes Yes . . . you recognize her name; she is the one who wrote Me Before You. This novel is about a single mom with two kids: a son left behind from her missing husband’s first marriage, constantly bullied; and a goth math whiz daughter who just got the opportunity of her life. But Mom can’t afford it; she cleans houses for a living, and one day she finds something that saves them. July 2014

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B oo k s h e l f

Landline: A Novel, by Rainbow Rowell Rainbow Rowell has written interesting and popular books with teens and women in their early 30s . . . but this book is aimed at a wider audience. It is creative in its approach dissecting the relationship and the families we create. When Georgie McCool, a comedy writer for the hottest show on television, cancels the family Christmas trip to work, her husband takes the kids and goes on the trip anyway. Rowell throws in a little bit of magic; when Georgie calls from the old land line in her mother’s home, she begins to reach her husband from her past, the man she fell in love with, and starts to examine her life and her choices in a whole new way.

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The Pilot and the Little Prince: The Life of Antoine de Saint-Exupéry, by Peter Sís Many readers know and love The Little Prince, but few know this beloved work was written while de Saint-Exupéry was residing in New York City. From his birth in France in 1900 when the thought of human flight was still an experiment, to his career as a mail pilot and adventurer, author-illustrator Sís has created a breathtaking picture book biography that explores the multi-faceted life of the creator of The Little Prince. Ages 4–12

July 2014 P�� PineStraw : The Art & Soul of the Sandhills

B oo k s h e l f

Early Rider, by William Wegman Young readers who enjoyed William Wegman’s hilarious dog signature photograph/ playful drawing book Flo and Wendell will squeal with delight at the sight of Wegman’s adorable puppies in action on planes, trains, automobiles, pogo sticks, hot air balloons and skateboards. Fun for even the youngest reader. Ages 3 and under. Dogs on Duty: Soldiers’ Best Friends on the Battlefield and Beyond, by Dorothy Hinshaw Patent Follow man’s best friend on the journey from 3-day-old puppy to full grown military working dog. Through the selection process, in training, on the battlefield, on special missions, after retirement, author Dorothy Hinshaw Patent shows readers why dogs are uniquely qualified to be full-fledged members of the United States armed forces. Ages 4–10 All Four Stars, by Tara Dairman Foodies of all ages will fall in love with Gladys Gatsby. Daughter of fast-foodloving parents, Gladys has been preparing gourmet meals for the family since age 5 and now, after a disastrous crème brulee incident, Gladys is cut off from the kitchen and somehow mistakenly invited to write a restaurant review in New York City for one of the largest newspapers in the world. A summer culinary journey for ages 8–12. PS

s f d u Gol n i F ri’s 2! Lo pe at hop S

Note cards that will bring a smile to your face time after time

Andrew Thompson Company is very excited and proud to announce that Southern Pines own, Betty Silvar, has created some newly copyrighted watercolor drawings for us. These are the first of many illustrations & products to be offered from the galpalsgolf® collection.

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Send $10.50 check for each box + shipping to: Andrew Thompson Co. 843 Arden Way Signal Mountain, TN 37377 Or, phone 423.886.5189 during normal business hours with VISA or MasterCard. Please call for large quantities & custom pricing.

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(910) 725-1221

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July 2014 P��PineStraw : The Art & Soul of the Sandhills

By Sandra Redding

You have to love a nation that celebrates its independence . . . with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism. — Erma Bombeck

College, Bayes created a writing program that nurtured poets. Yet his writing, ignoring magnolias and other Southern fixtures, never acquired Southern sensibility. Instead, his brilliant verses sparkle with satire and universal truth. The Casketmaker is a compilation of his finest poems. • Jaki Shelton Green. This Durham creativity coach teaches and reads throughout the United States, South America and Europe. Some of the poems from her seven books of verse have been choreographed. Look for poems about both Martin Luther King and Senator Jesse Helms in Conjure Blues. • Shelby Stephenson. Former revered teacher and editor of Pembroke Magazine at the University of North Carolina at Pembroke, this seven-time author packs his lyrics with pathos and humor. In music and verse, he praises his forebears and honors Benson, the hometown he never left. His latest collection, The Hunger of Freedom, was published this year.

Poetry is a verbal means to a nonverbal source. It is a motion to no motion, to the still point of deep realization. — A.R. Ammons

Summer Events

July 10–13 (Thursday through Sunday) Campus of William Peace University, Raleigh. Sign up for one of three workshops at the Squire Summer Writing Residency taught by top-notch instructors: Scott Huler, Randall Kenan and Shelby Stephenson. www.ncwriters.org

July 25–26 (Friday and Saturday) Clarion Inn, Fletcher. The North Carolina Writers Conference was once likened to a Capistrano of swallows by Greensboro writer/historian Hal Sieber. A few years after the first meeting (1950), Southern Pines poet and editor Sam Ragan became the group’s guiding light. Members and guests still gather annually to catch up, celebrate. During Saturday’s banquet, Kathryn Stripling Byer, former N.C. Poet Laureate, will be honored. perrythechief@gmail.com July 29 (Tuesday, 5:30 p.m.) Letters Bookshop, Durham. Ruth Moose, popular Pittsboro poet and teacher, will read and sign her first mystery novel, Doing It at the Dixie Dew. In this amusing who-done-it, bed and breakfast owner Beth McKenzie and a rabbit named Robert Redford search for a killer. www.RuthMoose.com

We are all of us stars, and we deserve to twinkle. — Marilyn Monroe Four stellar poets will be inducted into the 2014 North Carolina Literary Hall of Fame on October 12 (Sunday, 2 p.m.) at Weymouth Center for Arts & Humanity in Southern Pines: • Betty Adcock. Texas born, she has lived all her writing life in North Carolina. A natural — no degrees but plenty of smarts — she’s written six books and has read her verses at over 100 colleges and universities. A Guggenheim fellow in 2002, her lyrics are intricate as lace. • Ronald Bayes. A beloved former writer-in-residence at St. Andrews

Before his death in 2001, A.R. Ammons published nearly thirty collections of poetry, many of them about his family and boyhood home. This Columbus County native was awarded fellowships from the Guggenheim Foundation, the MacArthur Foundation, and the American Academy of Arts and Letters. In his honor, Southeastern Community College of Columbus County has established an A.R. Ammons Scholarship to reward “a student who embraces the written word.” www.sccnc.edu/Home/ ARAmmonsLiteracyScholarship

All writers speak from, and speak to, emotions eternally the same in all of us. — Eudora Welty Released in May, The Only Sounds We Make, by Greensboro writer Lee Zacharias, contains thirteen essays grounded in reason, resonating with emotion. One, “Geography for Writers,” explores the various spaces where she and other notable writers, from Eudora Welty to Jill McCorkle, have found the words they need to write. In “Morning Light,” Zacharias uses her photography skills to pinpoint the value of capturing color and light. A strong sense of place, a sensibility that forgives the fragility of human nature and an enduring connection to a changing world make this a book worth reading and remembering. Bookstores and organizations, if you have a major event, let us know. Writers, if you have published a book in 2014, we want to hear about it. PS Greensboro writer Sandra Redding’s novel, Naomi Wise: A Cautionary Tale, is a riveting story about heartbreak and hope in a Quaker community. Email her at sanredd@earthlink.net.

h i tt i n g h o m e

The Brave One

My best friend Margaret Dabbs opened up my world. Good thing she’s finally calming down

By Dale Nixon

Margaret Keith Dabbs was to me

what Laverne was to Shirley or what Lucy was to Ethel.

We go back a long way, and I have more stories on Margaret than anybody I know. We never intended to become friends, much less best friends. It just happened that way. It began in the late ’50s when all of the seventh-graders from the city school system came together at one school. It was scary because we only knew the students from our respective schools. By some stroke of misfortune, I was placed in classes with total strangers, one of whom was Margaret Keith. Margaret opened up a whole new world to me. She talked me into loosening my braids, wearing lipstick that glowed in the dark, and even helped me coerce my mother into replacing my horn-rimmed glasses with a pair of white cat-eyes with rhinestones adorning the corners. Margaret taught me you could meet guys Saturday afternoon at the movies just as easily as you could meet girls. She also believed you could go steady with three or four guys as easily as with one. I still remember her justification: “Dale, just think of all the gifts you’ll get on special occasions.” She also instructed me in the art of crashing a party. “Look straight ahead and act like you know where you’re going. If anyone questions you, exit through the first door you see.” (I spent a lot of time in closets.) Our pranks got more serious in high school. I remember the first one well. My parents weren’t going to be home one day, so we decided to skip school. Margaret was going to check out of school, catch a bus to my house and wait for me to arrive. I was to give her a fifteen-minute head start, ride the bus halfway home and then walk the rest of the way. Don’t ask me why I had to walk halfway home. This was Margaret’s plan, not mine.

Let me interrupt the story to say I lived in an area of town where most of the driver’s education was taught. I checked out of school. No problem. I rode the bus halfway home. No problem. I descended from the bus. Big problem. The first thing I saw was the driver’s ed car coming around the corner with a student and the instructor. My heart started pounding and I started running. I would dart into somebody’s garage until the car was out of sight, then run like the wind until I saw the car coming again. I hid behind bushes, jumped in ditches and did a lot of praying. I finally made it to my house to find Margaret listening to music, sitting back all easy like sipping on a Sun-Drop. She glanced at me and said, “Do you have any cherries or lemon for my drink? I’ve looked in the refrigerator and couldn’t find any.” If I’d had had enough breath left in me to speak, Margaret and I would have had words. But as it was, all I could do was collapse on the floor, gasp for air and point out the window to the driver’s ed car. Not knowing the ordeal I had just been through, Margaret nodded her head in agreement. “Yeah, yeah, I know. When we get our driver’s license, life will be much simpler.” Being the braver of the two, Margaret got her driver’s license first. Our stunts got progressively worse. Like the time I hid Margaret in my attic all night, or the time I broke her nose, or the time I got high in the trunk of her ’56 Chevy. But I’ll save those episodes for another time. For the record, Margaret Keith Dabbs has mellowed into a mature wife, mother and grandmother. She no longer believes in truancy. PS Columnist Dale Nixon may be contacted at dalenixon@carolina.rr.com.

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July 2014 P��PineStraw : The Art & Soul of the Sandhills

The kitchen garden

The Power of a Fresh Peach Rejoice, Sandhills peachy season is here

From Blossoms From blossoms comes this brown paper bag of peaches we bought from the boy at the bend in the road where we turned toward signs painted Peaches. From laden boughs, from hands, from sweet fellowship in the bins, comes nectar at the roadside, succulent peaches we devour, dusty skin and all, comes the familiar dust of summer, dust we eat. O, to take what we love inside, to carry within us an orchard, to eat not only the skin, but the shade, not only the sugar, but the days, to hold the fruit in our hands, adore it, then bite into the round jubilance of peach. There are days we live as if death were nowhere in the background; from joy to joy to joy, from wing to wing, from blossom to blossom to impossible blossom, to sweet impossible blossom. — Li-Young Lee

By Jan Leitschuh

Would Li-Young Lee’s prayerful poem have gone

differently if the joyous lovers had bagged up a half-dozen peaches at the local supermarket?

Not to bust on grocery stores — certainly, they are useful — but for a delicious, aromatic, meltingly juicy, joy-inspiring peach, well, the key line above is “bought from the boy at the bend in the road.” Those peaches were picked ripe and let be. July and August are the prime peach-eatin’ season here in the Tar Heel State. Though born in the central Sandhills, the North Carolina peach scene is now a statewide industry thanks to advances in research that developed peach rootstocks suitable to grow from the mountains to the sea. So get thee to a local CSA, farm market or farm stand near you. A supermarket peach is to a local, tree-ripened fruit as a grocery store tomato is to a juicy, homegrown one. Seek out that “nectar at the roadside.” This summer, peach lovers can also sign up for a new peach newsletter, “Secrets of NC Peaches,” for weekly recipes, ripening varieties, health-related info and farmer profiles at www.ncpeachgrowers.com/secrets/ofncpeaches/ signup.html to help people realize the value of NC peaches and come out to support local growers. What sets NC apart? North Carolina is strictly a tree-ripened, local peach industry, not a shipping and/or canning industry like other peach states. In this case, the road less traveled by makes all the difference when biting into “the round jubilance of peach.” Supermarket peaches are, generally speaking, insipid and disappointing. It’s a matter of processing and early shipment to large markets elsewhere. It’s this

industrial blandness that many feel has caused overall peach sales to flatline, and then decline. “So, peach consumption was going down, down, down because, like everything, people were going to a grocery store to get their produce. They bought a peach there, and they didn’t like it,” says Moore County Cooperative Extension agent Taylor Williams. “If you think you don’t like peaches, stop at a farm stand or farmers market and try a local North Carolina peach,” Williams challenges. “That should be on everybody’s bucket list.” NC peaches are generally “melting flesh” varieties. “If you’re not eating over a sink or have to change your shirt after, its not that melting flesh peach that Southerners prefer,” says Williams. To understand why North Carolinians wax lyrical about their peaches, why they say Tar Heel peaches are jucier and more succulent, it’s useful to learn how to pick a ripe peach and to look back at the origins of things. “NC is the only state that doesn’t have a shipping-peach industry,” says Burns. “It’s all tree-ripened.” A peach from other peach-industry states has been picked at “mature” stage, rather than fully ripened on the tree. “Mature” is an industry term, and while a “mature” peach might look pretty, it does not have the full flavor development of a ripe peach, say local horticulturalists. “Mature is not ripe,” says Paige Burns, horticulture agent for the Richmond County Cooperative Extension. “The sugars are not developed to their fullest extent.” One way to determine if your peach is ripe is to look at the suture. That’s the famous crease along one side of the orange fruit. The face of the suture is what led to national “butt” jokes when Gaffney, South Carolina, molded their water tower

The kitchen garden

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into a giant peach. Even the popular Netflix series “House of Cards” took a generous, swiping guffaw at the imposing, peachy suture of the SC water tower. To select the most delectable, succulent peaches possible, look for a suture that is equally swollen on both sides. It’s a developmental marker that indicates melting lusciousness. Roger Galloway, a famous Extension agent from Montgomery County who supported the peach growers, used to say, “It has to have cleavage.” After a shipping-industry state picks its “mature” peaches to truck to an otherwise peachless nation, those that do not go to the canning industry must be tweaked to offer shelf appeal to supermarket consumers who buy with their eyes. According to local peach experts, shipped peaches need to be a little firmer to survive the trip, starting right after picking. They are bumped down a conveyor belt, graded, hydro-cooled, then actually buffed to knock off the peach fuzz. Then the peaches are waxed and stored in a cooler for shipping. What state must a peach to be in to survive that process? “You know it’s not soft, tender and juicy,” says Burns. “For a tree-ripened, luscious peach, you’ve got to look for that peach fuzz,” says Williams. “It’s not supposed to be a nectarine! But even before that, the first thing you look for is aroma. You’ll smell ’em before you see ’em.” Refrigerating a peach also destroys the aroma and texture. Peaches held for shipment between 38-50 degrees turn to mush. “Just don’t refrigerate a peach, unless it’s a ‘Hail Mary’ attempt,” says Williams. “Then use it in cooking.” Processed peaches brown easily because of the packing line process where cells are broken, and exposed to metals. With California varieties, says Burns, “between bites, they will brown.” NC varieties, in general, are relatively non-browning, particularly famous canning peaches such as Norman, Windblow and Contendor. The North Carolina peach industry was born in the mid-state Sandhills. Wealthy, disaffected, restless young Northeasterners, coming out of WWI, were looking for a simpler, more authentic life than the claustrophobic, industrial Northeast. According to the “Better Be Ellerbe” peach website: “Peaches ventured into the Sandhills from outside investors, wanderers, and incurable romantics. The droughty sands of the region grew little else but longleaf pines . . . About 1871 the Raleigh and Augusta Air Line Railroad opened up the largely uninhabited land west of Fayetteville known as the ‘pine barrens.’ Cut-over land could be had for 50 cents per acre . . .” These Sandhills pines barrens, once cleared, offered peaches the somewhat higher ground, welldrained soil and air movement they preferred. “Among these (growers) were Raphael Pumpelly . . . who purchased 500 acres at the

July 2014P��PineStraw : The Art & Soul of the Sandhills

The kitchen garden

highest point in Moore County which he named Samarcand . . . Pumpelly, along with Ralph Page, philanthropist Frederick Taylor Gates, and Roger Alden Derby, scion of an old New England family, purchased large tracts of land and began raising peaches.” Timing was everything. Back then, a peach industry in Vermont, of all places, held sway over late-August markets, and a newer industry in Georgia provided early peaches. There was a peachy gap right in the middle that North Carolina could fill, especially when local growers saw how nicely peaches grew in their hilly, “light” lands. Railroads for shipping to the populated North, along with refrigeration, further increased produce opportunities in what had previously been a subsistence-farming region due to the droughty sands. Peach farmers formed the North Carolina Peach Growers Society to fund and advance research on peach production. North Carolina State University developed new, versatile rootstocks adapted to other soils, disease or insect pressures, allowing commercial peach production to spread across the state. But times change. There have been tremendous cuts in research station budgets, university systems, developmental research, says Williams. “The industry is either going to go down as growers age out, or we can rebuild this industry,” says Williams. “And we have this state heritage of peach variety development. There are few items that are so connected to our soil than peaches. They’re named after our small towns: Candor, Derby, Ellerbe, Norman, Windblow, along with Hamlets and Whynots.” NC growers sell at local stands, markets and CSAs like Sandhills Farm to Table Cooperative, as well as at Piedmont Triad farmers market in Colfax, the Raleigh state farmers market in Raleigh, or at the Charlotte and Asheville markets. Every July, state farmers markets have an annual Peach Day where they give away peach ice cream from NC State. “Those who know a tree-ripened peach, organize their summer around it,” says Williams. “They plan their canning, they crank up their ice cream freezers. It doesn’t get more sexy than a peach. Its a voluptuous fruit. It’s a completely sensual experience.” We could talk about peach salads, salsas, toppings and granitas, baked peach pies, tarts and cobblers, fruity rum drinks and healthful smoothies. Grilled peaches are fantastic, of course. Jams and canning preserve the bounty into winter. But come July and August, fresh eating is hard to beat, on those sun-warmed peachy days lived “from joy to joy to joy.” PS Jan Leitschuh is a local gardener, avid eater of fresh produce and co-founder of the Sandhills Farm to Table Cooperative.

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The Rise of Dry Rosé

Forget what you think you know about these delightful, dry gems

By Robyn James

Not long ago

Photograph by Brandi Swarms

I was at a dinner party and offered another guest a glass of the dry French Rosé I had brought with me. “No, I don’t drink sweet wine,” the guest replied.

Well, neither do I, darn it. Just when you think Americans have turned the corner and embraced dry rosé along comes another person with opinions shaped by the sweet white zinfandel experience. Rosé doesn’t come from a specific place; it is just a color, such as red or white. The largest producers of rosé are France, Spain (Rosado), Italy (Rosato) and the United States. It can be made from any kind of red grape, with the skins staying in contact with the juice just long enough for the juice to turn pink and then bled off. On occasion, red and white may be blended to make rosé, but is generally confined to sparkling rosé wines. France often makes rosé from pinot noir (100%) or from Rhone varietals such as Mourvèdre, Cinsault, Grenache and Syrah. Italy uses Sangiovese and Spain focuses on Tempranillo and blends. These wines are dry — the opposite of sweet. That’s what you want: fresh, acidic without extra sugar so it can stand up to nearly any summer fare, red or white meat. Emphasis on FRESH, these wines need to be drunk very young, preferably the current vintage of 2013 is best, another year older may be OK but no more than that. They are prone to flatten out. If faced with choices, I suggest you stick to European rosé, that’s a GUARANTEE it will be dry; they don’t grasp producing it any other way. A lot of beautiful dry Rosés come from California, but again, California doesn’t present the best QPR (quality/price ratio) for rosé and you can’t be guaranteed that it will be dry unless you are already familiar with the producer. It’s the quintessential summer wine; we may stock as many as twenty different choices in warm weather and drop to one or two for the diehards in winter. Rosés are great values, too. Rarely will you pay over $20 unless for a specialty rosé from Bandol or Provence in France or a particularly great pinot noir producer such as Robert Sinskey in California or Adelsheim in Oregon. The average bottle will fall between $8–$18. Here are my favorites from Europe:

Domaine Lafage Miraflors Rosé, Languedoc, France, 2013, approx. $19

“The 2013 Cotes du Roussillon Miraflors Rosé is comprised of mostly Mourvedre, with a smaller part Grenache. It is decidedly Provencal in style with juicy, pure strawberry, citrus, orange peel and ample minerality as well as a mediumbodied, racy profile on the palate. Hard to resist, with fabulous purity to enjoy over the coming year. I struggle to think of another portfolio that encompasses anywhere close to this level of value, and the average quality to price (QPR) for these wines is just hard to believe.” RATED 92 POINTS, ROBERT PARKER, THE WINE ADVOCATE

Domaine Houchart C¥ôtes De Provence Dry Rosé, France, 2013, approx. $14

“Plump and friendly, with peach, mango and white cherry notes framed with a gentle floral edge. A very open, accessible style, fresh and detailed. Cabernet Sauvignon, Cinsault, Grenache and Syrah.” RATED 87 POINTS, THE WINE SPECTATOR

Muga Rosé, Rioja, Spain, 2013, approx. $12

I have always loved Muga’s rosé, and the 2013 Rosado (a blend of 60% Grenache, 30% Viura and 10% Tempranillo aged two months in American oak vats) is delicious. Lots of strawberry and cherry notes as well as surprising body and underlying power give this a traditional, old style rosé character. With both freshness and flavor intensity, this surprisingly fine effort should drink well for a year.

Henri Bourgeois Rosé Of Pinot Noir, Loire Valley, France, 2012, approx. $14 “The light spice, strawberry and cherry-pit notes lead to a slightly tangy, lingering finish.” RATED 86 POINTS, THE WINE SPECTATOR PS Robyn James is proprietor of The Wine Cellar and Tasting Room in Southern Pines. Contact her at winecellar@pinehurst.net.

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July 2014P��PineStraw : The Art & Soul of the Sandhills

Out of the Blue

Out of the Blue-Plate Special Good advice, and a few choice memories, from a life well-cooked

By Deborah Salomon

My cup runneth over. Food

writing has been my bread and butter for thirty years. What an interesting subject — a reflection of life, health, social issues in the United States. When the economy tanked, Gourmet magazine tanked with it but Bon Appetit and others survived by putting meatloaf and burgers on their glossy covers. The word “trend” is practically attached to “food,” as is “politics.” Yet my primary observation stands: Although cooks talk the World Series, their sandlot skills are sketchy.

Now I have a whole page in this big, beautiful magazine’s special issue to convey how food has opened doors, also some granny-basics that the TV super-chefs (with pre-measured ingredients laid out in Pyrex custard cups on a granite countertop alongside a gas range) don’t pass along. Never buy cheap pots and skillets. Weight is the deciding factor, although some expensive name-brand heavy skillets have hot spots. Make sure bottoms are absolutely flat, no wobbles. I buy only oven-proof skillets with metal handles. However, I’m not a knife snob, and have done quite well with inexpensive ones. Beware of menus that employ more than fifteen words to describe a dish. The chef is either insecure, over-confident or hiding something. Food, directly or indirectly, has gotten me an informal interview with a sitting president, despite a press ban. I was invited to a U.S. Senate Agriculture Committee Meeting by its chairman, who placed a piece I had written into the Congressional Record. Never break an egg directly into a batter or any other mixture. Once in a lifetime the egg will be spoiled or the shell will shatter. I guarantee the timing will be horrific. Instead, borrow a custard cup from La Martha. Food allowed me a longstanding, first-name acquaintance with Julia Child, whose summer retreat was near where I worked. I dined with her twice and ate a simple lunch she prepared in a small cabin with rudimentary appliances. I introduced her at the last appearance, packed to the rafters, that she made before retiring to California. Really, what’s the use of having a four-door paneled Sub-Zero and a Wolf range capable of blasting a payload into space if all you ever make are reservations? To prevent scorching, stir a thick soup from the bottom of the pot, with a

long-handled wooden spoon. Even better, if cooking on an electric burner, place a wire trivet between heat and pot. I have eaten at and “reviewed” 500-or-so restaurants, from four-star palaces to hot dog stands; school cafeterias to clip joints. Good omens: excellent bread, soft butter presented with the menus. Warmed serving plates. Proper pacing. Tea in a little pot or carafe. Servers that are seen but not heard too much. (Honey, I’m never going to remember your name.) Always cook eggs — scrambled, boiled, sunnyside-up, omelets) over medium-low heat. A professional-strength blender, processor and stand mixer (any boring color will do) is money well-spent, should last a lifetime. Build a better chocolate chip cookie and the world will beat a path to your kitchen. Bake a luscious chocolate layer cake — and it will stay. Don’t be a prisoner of recipes. Read, but don’t trust labels. Lots of mumbo-jumbo therein. Food doesn’t go bad nearly as quickly as providers would have you believe. The nose knows. Eyes, too. The nation’s best breakfasts are served in roadside diners. Chicken cooked on the bone has more flavor than boneless. Why, I don’t know. Do not beware of Greeks carrying edibles. Without Greek cooks/restaurateurs who arrived in America in the ’40s and ’50s this country would be in sorry shape. If the tossed salad contains shards of red cabbage, chances are there’s a Greek in the kitchen, God bless. If you master only three dishes in a lifetime, let one be mashed potatoes. Not so easy. How dare Americans complain about the cost of food — and still buy $125 single-serve coffee makers and the itsy-bitsy cups they require? Get a grip. The best, hottest coffee pours from my stainless steel Farberware electric percolator. Takes almost no counter space, cleans easily enough. A charcoal fire is worth the time. Plain bacon is like a bra: So many variations — find a brand you like and stick to it. America’s finest addition to the international culinary scene has to be just-picked July sweet corn eaten on the cob, with a sprinkle of fine sea salt. Europeans laugh. Well, I say let ’em eat snails! I could go on and on. Food is an endless, timeless, tireless subject. Just eating it would be a waste. Not to mention, I would be in the bread line. PS Deborah Salomon is a staff writer for PineStraw and The Pilot. She may be reached at debsalomon@nc.rr.com.

July 2014P��PineStraw : The Art & Soul of the Sandhills

P l e as u r e s o f L i f e D e pt.

An Herbal Epiphany How home-grown mint taught a melon to sing — and other adventures from one man’s herb garden

By Tom Allen

As a child of the ’60s, my farming

relatives placed herbs in the same category as weeds — green but no good. Hippies grew the green, leafy plants, many Southerners assumed, to chew on, or even worse, to smoke.

Herbs weren’t part of my mom’s kitchen. She may have used a few shakes of McCormick ground sage in her Thanksgiving dressing, but chopped parsley seemed pretentious. Rosemary was a woman’s name. A clock kept thyme. Basil? Not part of my childhood. Dill made pickles sour. Garlic caused stinky breath. Some herbs were viewed more favorably. Mint gave chewing gum a pleasing flavor; lavender perfumed granny’s closet, but who knew you could grow it? I was raised with lots of good eats — Silver Queen corn, Kentucky Wonder snap beans, Better Boy tomatoes. Summer meant fried okra, squash with onions, butterbeans and peas, watermelon and cantaloupe, all harvested from our backyard garden. Spring might bring fresh cabbage. Fall would yield collards and turnips. Spring onions were about as herbal as we got. And who needed a handful of chopped up funky weeds when fatback meant flavor? Sixteen years ago, right after we moved to the Sandhills, the grow-your-own bug bit hard. My dad’s gardening DNA kicked in. At first, I planted a few tomatoes, followed by a couple of crookneck squash plants. Next, zucchini. Soon, I expanded into raised beds. The harvest increased with lettuce, green beans, bell peppers and eggplant. Cooking my crop was as much fun as growing it, but I soon discovered salt and pepper only go so far. Variety really is the spice of life, so goes the cliché. Herbs, I found, added pizzazz to this locavore’s libretto. First came basil, potted with a cherry tomato plant. My wife and kids fell in love with my yucky-looking but spectacular-tasting pesto. Rosemary, thriving in Sandhills heat, followed. Paired with Yukon Gold potatoes, the pungent herb became a family favorite. Thyme soon appeared in a raised bed, along with sage, dill, Italian parsley and chives. Spend a couple of bucks for a mint plant and like a nosy neighbor, it won’t go away. A few sprigs liven up everything from a glass of sweet tea to a bowl of local strawberries. Cilantro is pricey. Why not grow my own, I thought, for that peach-mango salsa my Georgia missus loves? Thyme overwinters in the garden. Even after a hard frost, more than enough remained for our herb-roasted Thanksgiving turkey. I discovered parsley also survives the winter, until one morning when I strolled out to water. Invasion! Almost overnight, scores of striped green caterpil-

lars had devoured most of the flat-leaf herb. Alongside a rain barrel and compost pile, Google is a gardener’s best friend. My parsley-pickers, I read, would probably eat every leaf, crawl off to pupate, and in a few weeks, transform into black swallowtail butterflies. No problem. I could plant more parsley. Let’em at it. Though I can’t know for sure, every time I see a black swallowtail courting my zinnias, I tell myself, “I knew her when she was just a worm.” Today, herbs conveniently grow a few steps from our back door. Way more than a garnish, they add zip and bling to all things summer. As proof, try one of our herb-enhanced dishes: For oven-roasted salmon, place 1 to 1 1/2 pound filets, skin-side down, on a foil-lined baking sheet. Salt and pepper the filets. Blanket with fresh dill sprigs and lemon slices. Bake at 500 degrees for 10 to 15 minutes. Remove from oven. Tent with foil for ten minutes. Discard roasted dill sprigs and lemon. Serve with fresh lemon slices and a sprinkle of chopped fresh dill. My kids love rosemary-roasted potatoes. Toss small red potatoes or Yukon Golds with olive oil, kosher salt, pepper, three chopped garlic cloves and several tablespoons of chopped fresh rosemary. Dump seasoned potatoes onto a baking sheet. Roast at 400 degrees for about an hour. Flip a couple of times with a spatula as they brown. Remove from oven, salt and pepper to taste and serve. Basil pairs perfectly with tomatoes. While the herb is an essential in my wife’s spaghetti sauce, for summer potlucks, nothing touches a caprese salad — sliced tomatoes from our Sandhills Farm-to-Table box coupled with wedges of fresh mozzarella balls, a drizzle of olive oil, a little cracked pepper and my own chopped fresh basil. This go-to platter always comes home clean. Ah, summer and its plethora of herbs. On the way to Scarborough Fair, I tip my hat to Simon and Garfunkle. Parsley, sage, rosemary and thyme may be old-school but I’ll continue to grow these staples. Yet my raised beds await other herbs’. Maybe lemon balm or pineapple sage. While basil and tomatoes pair well, I hear thyme complements Silver Queen corn. Chopped fresh mint begs a melon salad to sing. A friend shared that sliced okra and corn-off-the cob, sautéed in a little olive oil with salt, pepper, red onion and fresh oregano, makes a nice summer side dish. As for Kentucky Wonders — while a handful of chopped fresh dill, a squeeze of lemon juice and a pat of butter sure can brighten up those homegrown haricot verts, another day, when no one’s looking, I may simply toss in a tiny hunk of fatback, just for the memory. PS Tom Allen is minister of education at First Baptist Church, Southern Pines, and a frequent contributor to PineStraw magazine. Email him at t_w_allen@yahoo.com.

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July 2014P��PineStraw : The Art & Soul of the Sandhills

B IR D WA T CH

Feeding the Birds

How to make your backyard feeder a buffet for feathered friends

By Susan Campbell

Bird feeding: It

sounds easy enough. Just buy a bag of seeds, fill a tray, tube or hopperstyle feeder, and they will come. Birds are not that different from us when it comes to chowing down. We can certainly subsist on bread and water (for a time anyway), but given a choice, we thrive on — and prefer — variety. I guess this is one of the reasons that buffet-style restaurants are so popular. So to attract an abundance and variety of birds, you need to roll out the red carpet and offer appetizers, a main course and then, of course, dessert. The more kinds of food you provide, the more birds you’ll attract. And birds need healthy options just as we do.

If you want, think of seeds as the appetizer course, a little something for everyone since seeds are sought out by almost any bird, no matter what the season. Our mothers once tossed crusts of bread out into the backyard to feed the birds, but nowadays we realize that seeds are a lot better for birds than leftover toast. Sunflower, in particular, is an oily seed with very high protein content. But in the shell, only birds with larger, stronger bills can get to the heart. Hulled sunflower, however, can be eaten by almost any bird and are often favored by birds that don’t typically eat seeds — wrens and warblers, for instance. Species with smaller bills will pick out smaller hearts or chipped pieces. Most birds, however, prefer protein-rich insects over seeds. In fact, birds probably think of meat, as we do, as the main course or entree. All birds rely on bugs at least part of the year; others, only during the breeding season. And insects are a terrific protein source for baby birds. Live bugs, of course,

are preferred, but a little tricky for backyard birders to catch and present. Dried insect larvae have the distinct advantage of staying put at your feeding station. Mealworms are an excellent option. (The freeze-dried variety is more economical than live ones.) Suet blocks are another good protein source, made from animal or plant fats. Peanut butter, nuts and seeds are often incorporated into suet blocks, which are not hard to make at home. The suet is usually placed in a mesh bag or in a hanging, cage-like feeder to keep birds and squirrels from destroying or carrying away the entire block. You’ll probably find, however, that it’s too expensive to provide a regular diet of either insects or suet to all the birds in your neighborhood. So maybe think of insects and suet as a sort of gourmet treat. Finally, there’s dessert. Sugar-water feeders of all kinds have become very popular in the last thirty years. But most feeding enthusiasts haven’t realized that nectar is not just for hummingbirds. If it is offered in a feeder with large enough ports, chickadees, warblers and orioles will be attracted. Other sweet treats can be offered as well. Fruits, since they are a natural food, are an obvious choice. Fresh or even dried fruit can be quite popular. Also a dish of grape jelly is a preferred attractant for colorful orioles, not to mention woodpeckers and tanagers. Scattered cornbread or cookies will always disappear quickly. And egg shells are a good source of calcium during nesting season. As popular as bird feeding has become, you needn’t worry about wild birds becoming dependent on our help. Harsh winters notwithstanding, studies suggest that even when bird feeders are readily available, wild birds only get about a quarter of their food from them. Birds are resourceful and instinctively seek out other the food they need to complete their diet. But be warned: Feeder-watching can become downright addicting to those doing the feeding! PS Susan Campbell would love to receive your wildlife sightings and photos. She can be contacted at susan@ncaves.com or (910) 949-3207.

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July 2014 P��PineStraw : The Art & Soul of the Sandhills

T h e sp o r t i n g l i f e

On the Firing Line

High in the hills, three college friends found themselves battling a wildfire. One never forgot the experience

By Tom Bryant

Tendrils of smoke drifted across the

charred forest ground every now and then, turning into tiny yellow flames. At dark we stopped venturing out with our five-gallon water spraying cans to put out the flare-ups. It seemed useless, since the firebreak was supposed to hold back these little flares and the heavy underbrush fuel had already burned, leaving nothing but a choking, smoldering mess.

“Where did Poochie go?” I asked. David, sitting on a rotten log on the edge of the freshly dug firebreak, answered, “He said he was gonna go down to the base camp to see if he could get a couple more sandwiches. You know Poochie, always hungry.” What had started out as a lark had turned into several days of drudgery. “You know I kinda wish that we had never signed up for this duty. If I had known it was gonna be this much hard work, I would’ve stayed back on campus.” David and I were roommates our sophomore year at Brevard College. The school is located right on the edge of the Pisgah National Forest, a beautiful wild mountain land where we hiked and camped on many occasions. I looked over at Dave. There was a full moon and the burned-over forest was visible in an eerie, desolated way. “Yep,” he repeated as he scratched at the fresh dirt left by the bulldozer with a limb that was burned on one end. “I don’t know whose idea this was but it was a bad one.” I laughed and tried to get more comfortable. I was sitting on the ground leaning against a cut made by the dozer. “Think back, Dave. It was your idea, remember?” He didn’t, but I sure did. It was right after midterm exams during the dead of winter. It was snowing to beat the band and Poochie and I were in his room commiserating about the history exam we had just finished and hoping we had passed, when David came sauntering in. He had a four-byfive card in his hand that looked official. “Here it is, guys. Our way to fame and fortune this spring.” “I’m ready for the fortune,” Poochie replied. “I’ve got enough fame. Whatcha got there?” “It’s a query card from the forest service. They’re looking for a few good men.” We both laughed at the irony. We had just been talking about joining

the Marines after graduation. “No, listen. Here’s the drill. In the spring, when the forest fire threat is the greatest up on Pisgah, the forest service signs up a few students to keep on stand-by in case they’re needed. And here’s the great part: When they put you on alert, you get paid even if you don’t go. And those folks pay good. You remember Anderson? He graduated last year. I was talking to him about it and he told me he had participated and made over a hundred dollars and didn’t even leave the campus. All he had to do was just be here in case they needed him. I mean, where can you make money just sitting around?” “Yeah,” Poochie replied, “but what do you do if they need you?” “They pick you up, haul you where you need to go and feed you. That’s what Anderson said.” “How did he know? You said he never left the campus.” “They told him, that’s how. Before you can go, there’s a briefing you have to complete.” We found out later there was a lot more to it than just signing up. First, an applicant had to be in good health, and second and more important, grades had to be such that a person could miss several days of classes if needed. Poochie, Dave and I, along with a couple of other fellows, fit the bill, were accepted and really didn’t think that much about it until spring approached and the fire season was upon us. “Well, they took us and here we are right in the middle of it,” Poochie said as he walked out of the gloom with a bag full of sandwiches. I don’t know where he got his nickname and never questioned it. He was just Poochie. It fit. “Jack said he would try to get us out of here and back to school tomorrow.” Jack was the ranger in charge of our area of fire control and was right on top of everything. I don’t think he closed his eyes the whole three days we were on the line. “Anyhow,” Poochie said, “I’ll take the first watch. Tom, you can relieve me, and David can have sunrise duty.” All we did while on fire watch was just make sure that nothing unusual happened in our area of control. The fire had just about burned itself out and we had no real qualms. Our biggest problem was staying awake. The next morning dawned grey and smoky. A watery looking sun tried to break through the haze. We met as a group at the couple of tents that had been home base for the last few days. Jack drove up in an old Army jeep. He had been checking in with the other rangers down the fire line. “We’ve got one more job to take care of before I can take you boys back to campus. I’ll only need one, and the rest of you can start breaking down the tents. Tom, why don’t you come with me? Bring your water can and make sure it’s full. Guys, we’ll be back in a short while.”

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After filling my water can, I climbed in the back of the jeep, and Jack backed up and headed down the mountain. He looked back at me and hollered over the noise of the vehicle as it whined down the rough dozer cut. “We’ve got to start a backfire on the other side of this mountain. It should be simple enough.” In no time, Jack pulled the jeep off the firebreak across from what appeared to be a dry creek bed. “OK, Tom, here’s the plan. We’re going to move down this bed a ways and then double back. I’ll have the fire starter and you follow along with the water sprayer to make sure things are burning right. The brush is thick here and the fire should catch and hold. It’ll move up the mountain and burn up the fuel that the fire that’s rolling on the other side of the ridge would need. Ready?” We walked about a hundred yards down the natural break. There were a few areas where we cut down brush that hung over the dried up creek. “This ought to do it. I’ll start the burn right here.” Jack lit the kerosene fire burner and started along our path. I was right behind hauling the water can. We were about half way back to the jeep when a weird noise got our attention. Jack stopped and stood looking up the creek bed. The noise was getting louder and sounded like the whine of a low-flying jet. I was watching Jack for a clue as to what was going on when his eyes got big and he set down the burner, grabbed my arm and shouted, “Drop the can and RUN!” My feet were already moving when I shouted back, “Well, get out of the way!” A freak gust of wind had blown the backfire to the opposite ridge, creating a chimney effect down the dry creek bed and rushing the fire directly to us. Needless to say, Coach Cohen, our baseball coach, would have been impressed with my speed covering the last fifty yards to the firebreak and safety. Later that evening, back at school and after a good hot shower and a great dinner, the three of us were in Poochie’s room talking over the experiences of our four days at the mountain fire. “What do you think?” David asked. “There’s a lot of fire season left. Should we re-up with the forest service?” “Not me, Dave,” I replied. “I can still see and smell that runaway fire roaring down the creek bed toward us. I wasn’t really scared until I saw Jack’s eyes. And later when he said we’d had a close call, it was too close for me. I’m just glad we had the jeep and could get out of there. I don’t think I’ll even get near a fireplace anymore. Take my name off the list.” PS Tom Bryant, a Southern Pines resident, is a lifelong outdoorsman and PineStraw’s Sporting Life columnist.

July 2014P��PineStraw : The Art & Soul of the Sandhills

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G o l ft o w n J o u r n a l

Up the Middle

Groom the fairways and greens. As for the rest? Let Nature run our course

By Lee Pace

At Pinehurst you

Photograph by Joann Dost

had the first multi-course golf facility open to the public in America, with three courses operating by 1911 and another to come in 1919.

You had the first driving range, the “Maniac Hill” facility arranged between the No. 1 and 2 courses by architect Donald Ross in 1913 to give members and resort guests a chance to learn and practice this fascinating game just taking root in the American sporting psyche. At Pinehurst you had the first golf-centric agronomic laboratory in the midAtlantic, where Ross and green superintendent Frank Maples experimented with all manner of seeds, fertilizers and composts in trying to get suitable playing surfaces in what was termed “reluctant soil.” The resort ran golf schools as far back as the mid-1900s, and Golf Digest magazine used Pinehurst as one of its venues for its nascent golf schools in the 1970s. In recent years Pinehurst instructors have conducted cutting-edge research on training aids and practice drills, what works and what doesn’t, and published the results to national audiences. As two-time Masters champion Ben Crenshaw says, “Pinehurst means so much to American golf. From the turn of the century, it has always been a leader, and it always will. It’s been a mecca.” Which is why it was imminently suitable and appropriate that Pinehurst No. 2 as the venue for the 2014 U.S. Open and U.S. Women’s Open serve as a petri dish to explore the question of whether the American golf populace can be weaned of its obsession that every square millimeter of a golf course be groomed and manicured like the gardens at Versailles. USGA Executive Director Mike Davis talks of the idea of “maintenance up the middle”— groom the tees, fairways and greens to a fare-thee-well but let everything else be frayed and rugged and natural. “It’s a throwback to the old days,’” Davis says. “Maintain the middle of the golf course and spend less time and money on irrigation, fertilizer and fungicides in the roughs. Go back to the way golf used to be played. You use fewer resources and you reduce the cost. “You just hope around the world, people will look at this golf course and say, ‘It doesn’t have to be lush and green.’ Maintenance up the middle is a great message for the game.” It was such a seminal moment to Bill Coore’s evolution as a golf course architect that he remembers exactly where he was standing on a course in Corpus Christie, Texas, in the early 1980s when he heard something from PGA Tour official Wade Cagle that made his eyes bleed.

Cagle and the tour staff were marking Rockport Country Club, a course Coore had recently designed, for an upcoming PGA Tour Q-School, and Cagle was telling Coore they had just been to Jack Nicklaus’s Muirfield Village in Dublin, Ohio, to prepare the course for the Memorial Tournament on the PGA Tour. Cagle said there was nothing to mark as “ground under repair.” “He talked about how they didn’t use one single spot of white paint on eighteen holes at Muirfield,” Coore says. “They did mark a few little spots at the end of cart paths. Nicklaus immediately had the maintenance guys come out and re-sod those spots so there would be no white paint anywhere. That struck me. I thought, ‘That’s just not right.’ You’re trying to make every square inch of a golf course perfect. “I was standing on the steps of the eighth tee,” Coore says ruefully. “I thought, ‘Oh my God, is this where we’re going?’” Indeed it was. Begin with the impossibly high maintenance bar set each April by Augusta National, the “Augusta syndrome” as it’s known in the design and maintenance fraternities . . . Add real estate developers’ insistence over the 1980s and ’90s that golf courses lining their lot inventories be svelte and green and gardenlike . . . Augment with a booming economy that allowed course owners and superintendents to use water, chemicals and man-hours to their hearts’ desire . . . And the result is a golf course maintenance threshold exactly in line with what gave Coore the shudders three decades ago. “A lot of people have their fingers crossed that this golf course and these two weeks of national championships are well-received,” says Coore, who teamed with Crenshaw to engineer a restoration of No. 2 from 2010-11 and remove the verdant green look and replace it with a more linksland appearance. “It can be a huge statement. Superintendents from California to the East Coast want this to work. They want course owners and green committees and club members to recognize that the maintenance level of wall-to-wall perfection is no longer realistic and sustainable going forward.” It was at Pinehurst in 2010 that incoming USGA President Jim Hyler in his induction speech spoke of the need to change attitudes and recognize that “brown can become the new green.” “We must reset the way that we look at golf courses,” Hyler said. “As we have for the U.S. Open, I believe that our definition of playability should include concepts of firm, fast, and yes, even brown, and allow the running game to flourish.” More than four years later, Hyler is two years removed from his term as USGA president and was delighted to see at Pinehurst the bouncy fairways

G o l ft o w n J o u r n a l

with brown edges beyond where the single-row irrigation heads could throw water during a MayJune dry spell. “I love it, it looks fabulous,” he said. “The green, the brown, I think it’s the way golf’s supposed to be played. The idea is getting more play. I hope golfers will turn on their TVs this weekend and see how neat the splotches of brown on the edges look. Golf’s more fun this way. You get more run-out on your shots and it’s truer to the roots of the game.” Davis was talking about the success of the No. 2 restoration following Martin Kaymer’s impressive eight-stroke win when a journalist asked if Oakland Hills in suburban Detroit, a six-time Open venue, would not be a good candidate for a “rough-less” Open. Davis took the opportunity to say that the No. 2 restoration was not a template for every golf course. Soil, weather, wind, topography and the original architect’s vision would be the roadmaps, and what was right for Pinehurst is not necessarily right for Michigan. The intent is not that all American courses should look for 12 months like a British Open venue. But if the domestic golf market accepts that fairways can run and perimeters can be less than lush, then the industry can save considerable sums of money on water, chemicals and labor. It is, he hopes, the early stage of a “movement.” The conversation is at least on the table. On the Monday following the Open, the Golf Channel ran a discussion on the topic with the crawler at the bottom, “More ‘brown’ courses coming?” “So if the average golfer can be accepting of firmer conditions, of conditions that maybe aren’t as perfect out in the periphery, that’s what’s going to start this movement,” Davis says. “And I think that if you get outside of the United States, you go throughout Europe, you go to South America, you get to Africa, Australia, there is a different mindset for golf there. People are more accepting of that mindset. And here in the United States it seems like lush conditions are celebrated. And all we’re trying to say is firm conditions probably are the future of the game.” The Pinehurst maintenance staff has cut its water usage on No. 2 from some 55 million gallons a year before the restoration to the neighborhood of 15 million today. That’s good news and a solid lead for the industry to follow in a climate in which a 2013 World Economic Forum report named water scarcity as one of the top global risks facing companies in the 21st century. A little less water and a little more white paint should be the norm as Pinehurst sets the template. PS Golf columnist Lee Pace is busy at work to update his 2012 book, The Golden Age of Pinehurst, with additional content on the 2014 U.S. Opens at Pinehurst.

July 2014P��PineStraw : The Art & Soul of the Sandhills

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July 2014 Aunt Lavinia Strikes Aunt Wilma’s fabled spoon bread sits Beside Aunt Martha’s perennial grits; Here Sissie’s chicken a la king Companions Darla’s Jell-O ring, While Cousin Willoughby has brought in A gay attempt at haute cuisine, And next — the terror of the soul: Aunt Lavinia’s casserole. The years come round and, as they do, Cousin Barney’s Irish stew Will return again somehow To take an undeserving bow, Along with Mother Elsie’s bread, A stone to commemorate the dead, Like the victims we enroll Under “Aunt Lavinia’s Casserole.” Uncle Zeph asks blessings on The peach preserves and crisp cornpone Aunt Matilda so tediously made, And the zucchini marmalade Brought by crazy Uncle McGhee He includes democratically; But his blessing is not whole — It omits the casserole.

The fumes it breathes are strong enough To set the smoke detectors off; The radon gauge screams into red, The Geiger counters go stark mad. The laws of physics confirm our fears — A half-life of four billion years: For mankind’s future we must control Aunt Lavinia’s casserole; Or else it’s what our family Will bequeath to all eternity: An angry, evil, black morass Slowly approaching critical mass. Ages will roll, constellations change, Gemini into Virgo range, And then the system from pole to pole Will collapse into the casserole. — Fred Chappell from Family Gathering, Louisiana State University Press, 2000

July 2014P�� PineStraw : The Art & Soul of the Sandhills

Miss Maggie’s Farm For culinary farmer extraordinaire — and daughter of Southern Pines — Maggie Lawrence, perfectly natural is the only way to grow

By K aren Mireau • Photographs by L aura L. Gingerich

f you’re from Southern Pines, you might recognize a petite, lively redhead walking down Broad Street, her ponytail tucked neatly under a wide-brimmed straw hat, smiling and greeting friends and neighbors. You might also mistake her for a visiting celebrity (she has that kind of aura about her), but her farmer’s tan is a giveaway. Maggie Lawrence is, in fact, a full-time food producer for Herons, the five-star restaurant at The Umstead Hotel and Spa in Cary. But what in the world led a fresh-faced hometown girl to pursue a career as an organic “culinary farmer”?

rtr Maggie grew up on Weymouth Road, across from the Campbell House fields. Her father, John, passed away when Maggie was young, but her mother, Diane Lawrence, still lives in Southern Pines. “I had the old longleaf pines in my backyard,” Maggie recalls fondly. “When we were young, the only iron rule given us four kids was that we weren’t allowed to cross May Street without an adult. Everybody knew everybody then. We looked out for one another.”

Southern Pines was, and still is, a great place to be a kid. Her grandparents John and Helen Buchholz arrived here in 1947. From the beginning, the family flourished. Mrs. Buchholz, who still resides in Southern Pines, raised eight children and now has twenty-five grandchildren and thirty great-grandchildren. “My grandmother has a wonderful memory and is a great resource,” Maggie confides. “At age 91, she knows everything about Southern Pines.”

rtr “I was raised to respect our landscape and natural resources,” Maggie says. “My mother and father ingrained that in me. But I’m a self-taught gardener. It started out as a hobby and then my curiosity took over from there.” She earned a geography degree at East Carolina University, taking outside classes in agriculture throughout the state. She went to work full time at the Tar River Land Conservancy in Louisburg, in land planning and stewardship. There, she had what she considers the privilege of meeting and being mentored by

organic farmer John Vollmer, and of working alongside local extension agent Bill Lord, who became not only her mentor, but her good friend. Although she didn’t grow up on a farm, it was always her dream to return to her family’s German agricultural roots. She leased a small farm in Louisburg and began growing food — first for friends and family, then for the Wake Forest Farmers Market. “I loved the whole process of growing the most beautiful, fresh, taste-filled products and offering them to people,” she says. But something happened. “I found it very frustrating,” Maggie remembers. “I wanted to inspire visitors to the market with new ways of looking at how they were feeding themselves, to try new things. Thankfully that awareness is changing, but back then most folks just wanted the same kind of broccoli they got at the supermarket.” So it was truly a match made in heaven when five years ago, The Umstead Hotel recruited her to develop what became The Culinary Farm at SAS Campus. The staff at Herons had attempted to grow their own produce for the restaurant, but quickly realized that it was beyond their expertise. What they needed was someone dedicated completely to that task. Maggie was ecstatic to answer that call. Although she’d only had a few years of full-scale hands-on farming, her energy, enthusiasm and creativity more than made up for her minimal background. She was hired by co-partners The Umstead Hotel and Spa and SAS, the award-winning tech titan that owns both Herons and nearby Asian-inspired An Restaurant. SAS founders Jim and Ann Goodnight (whose daughter, Leah, is credited with coming up with the initial concept for the farm) offered Maggie a one-acre plot of raw land on their 900-acre campus near the hotel, and gave her free reign to develop it. Maggie, being a natural doer, jumped right in. “It was a difficult site,” she vividly recalls. “It was on a fairly steep slope, with soil that needed major amendment.” The first thing Maggie did, with the help of the SAS landscape crew, was to build an eight-foot fence around the farm to help minimize damage from deer and other animals. She then constructed two terraces and nine raised beds as well as installing a highly efficient drip irrigation system, although she still waters many things, especially greens, by hand. The dark, rich, molasses-colored soil in the raised beds tells a story of its own. We pick up a handful and squeeze. It’s moist and friable. We inhale the pungent, earthy aroma. “Great soil is everything,” Maggie emphasizes. “It’s the building block for optimum nutrition and flavor — and this soil is a far cry from anything you’ll see on a commercial farm.” In keeping with SAS’s and The Umstead Hotel and Spa’s “do well and do good” philosophy, sustainability was incorporated into the farm model from the get-go. Everything is recycled. Any produce not incorporated into restaurant menus is served at the employee cafeteria at The Umstead Hotel as well as a cafeteria at SAS. Extensive compost piles (on another part of the campus) are the gathering site for all farm refuse, kitchen scraps from the restaurant and hotel employees’ cafeteria as well as SAS’s four campus cafeterias, and the massive amounts of leaves from both properties. During a two-year rotation process that eliminates all bacteria and weed seeds, these compost piles transform into the nutrient-rich loam we’re now holding in our hands. Maggie soon found that the job had perks that as a solo farmer she could never imagine. First, she would have a forty-hour work week, complete with paid time

off and benefits. Second, she would have the entire landscaping infrastructure at SAS at her disposal (including their tractors and equipment), as well as space in the greenhouse catty-cornered to the farm. Last, it was completely up to her to decide what to grow. This part turned out to be the most challenging — and the most fun — part of the job. Every morning Maggie arrives at Herons with boxes of produce. She consults with the kitchen staff, who finds out what’s at peak readiness. This, in part, influences what they will serve the next day. The kitchen, in turn, lets Maggie know what fresh herbs and specialty items (such as borage blossoms) they’d like to incorporate into the following day’s menu. Regular planning sessions forecast the chefs’ long-term needs. This also helps Maggie determine quantities and future plantings. This immediate feedback quickly became an ongoing educational ritual. “I love talking with the chefs,” says Maggie. “After all, food is their life. I learn so much from them every day and I get to find out their exact needs. This makes for a very efficient process in terms of planning for the farm. There’s no guesswork, no need to worry about where to market the products, no waste. It is totally streamlined, while allowing for spontaneity. It makes me a better farmer.” John Childers, chef de cuisine, who describes the menu at Herons as “contemporary American refined regional cuisine, with a Southern influence,” has nothing but accolades for Maggie’s efforts. “First, her produce is exceptional,” he affirms. “There’s nothing like holding a dew-kissed heirloom Cherokee Purple tomato in your hand, still warm from the sun, knowing that it was picked by Maggie just moments ago. For a chef, it’s just mind-blowing!” Tim Morton, executive sous chef, enthusiastically agrees. “Maggie works hard to challenge and surprise us with unexpected varieties,” says Morton, “which in turn feeds our creativity and allows us to delight our guests in new ways.” Maggie recently planted some red corn from Montana, which she hopes will result in some interesting creations. She is constantly seeking the best sources of unusual organic seed and plant stock. She even forages for wild produce such as morels and mulberries. Impeccably fresh, flavorful, locally sourced ingredients are de rigueur for the “refined Southern” menu at Herons. With the exception of lamb and artisanalcured meats from Virginia and sausage from Georgia, their menu consists entirely of products produced in North Carolina, including locally roasted coffee from Raleigh-based Larry’s Beans. OK, foodies . . . here goes! During a recent visit, I had the honor of tasting dishes containing Maggie’s produce. To give you an idea of what I’m talking about: an item dubbed “Maggie’s Salad,” nestled inside a single radicchio leaf, was alive with paper-thin slices of red radish, four kinds of crisp infant greens, including arugula, adorned with pickled ramps and presented with a flourish of smoked provolone on a chilled slate slab. A cascade of tiny yellow brassica blossoms completed the garnish. The flavors were so individually intense, it needed no adornment, but a side of roasted red pepper dressing made it even more delectable (if that’s even possible). The elegant visual presentation and the pairings of vivid, absolutely clear, wholesome flavors were extraordinary. “We love Maggie,” says Evan Sheridan, pastry chef at Herons. “She encourages us to experiment, and brings a completely different dimension to the table.” (I virtually inhaled one of Evan’s chocolate-eucalyptus bon-bons — a dessert

July 2014P�� PineStraw : The Art & Soul of the Sandhills

inspired by Maggie’s inventive plantings — the flavor experience was, in a word, “orgasmic.”) Maggie has just begun adding perennials and fruits such as raspberries, blueberries, blackberries and several varieties of elderberries to the farm’s repertoire. The kitchen also routinely uses the blossoms from these as well as other flowers as edible garnishes. “I know how unusual my situation is and how fortunate I am,” says Maggie. “Having chefs who are excited about collaborating, and being given all the resources to create exactly what they want, is just like a dream. I have a true relationship with the plants I grow, and it is a fantastic experience to see ‘my babies’ go out into the world and bring so much joy.” Although much of what she grows is familiar to Southern gardens, she enjoys discovering new cultivars and expanding beyond the range of European heirlooms to include creative ingredients like ginger. Lately, the farm has been called upon to provide herbs for products at The Umstead Spa as well. “We are developing a signature tea that they will serve as well as teas specifically used for bathing,” she says. “We also have a separate herb garden behind the hotel where we grow two varieties of highly aromatic lavender, lemon balm and lemon verbena, chamomile, mint, thyme and rosemary.” It’s an area she’s happy to expand.

rtr As you might expect, Maggie’s creativity doesn’t end at the farm gate. An avid golfer (once state champion), she often kicks back by hitting a bucket of balls. She also enjoys photography and posting shots of the farm on her Instagram feed. In the fixer-upper home she just purchased near Raleigh, she tends her own garden and pursues the art of fine woodworking. She also spends every chance she gets hiking nearby trails. “I love to be in the woods as well as the fields,” she says. “I love the quiet and slowing down and having the time to deeply contemplate the wonder of nature.” And, of course, Maggie spends quality time with her family in Southern Pines. “Agriculture is what defines culture, here and all over the world,” Maggie reminds us. Although her profession may be an unusual one, it doesn’t surprise those who know her. “As a farmer, you do everything against the grain. It’s a labor of love, whether you get paid for it or not.” And clearly, Maggie is passionate about everything she does. It’s that kind of devotion that makes life so magical . . . and ultimately so delicious. PS Karen Mireau is founder of Azalea Art Press, a boutique publishing house in Southern Pines. She also finds the intimate connection between good food and sustainable agriculture fascinating. You can write her at Azalea.Art. Press@gmail.com. Contact Maggie Lawrence at Maggie.Lawrence@sas.com or visit her Instagram feed at instagram/ culinaryfarm. Visit The Umstead Hotel and Spa at www.theumstead.com, 100 Woodland Pond Drive, Cary, NC 27513. 866.877.4141. Visit An Restaurant at http://www.ancuisines.com2800 Renaissance Park Place, Cary, NC, 27513. 919.677.9229.

Maggie Lawrence’s Must-Have Greens I love tatsoi. It’s among my favorites because you can eat it thirty days old as a salad component, or allow it to mature over another month as a braising green or mix into a heartier salad or slaw. Mizuna can go into the garden right beside Tatsoi, too. Other salad components I love in the spring and fall are our heading Bibb lettuces alongside cut mustards (such as golden mustard frill or giant red mustard — I like a little hot spice to my salad or sandwiches). Bok choy is another easy green that develops quickly in about a month and half. Napa cabbage is nice, as takes half the time to head up as it takes the cabbages we’re use to growing in the South. I like red Malabar in the heat of the summer and Claytonia in the dead of the winter. I choose broccoli varieties that have good side shoots to serve the restaurant. You don’t get an enormous head, but then you get a larger return with continual side shoots. Chard is another great reliable. I start it from seed, and cut it as salad when it’s young, and then hold on to it for months. It’s biannual, meaning it won’t bolt on you when summer comes early. Fennel bulbs are delicious, and the fronds freshen up a salad nicely. I grow heaps of kale. Everyone loves it! And you can’t go without spinach to a list of greens. Lastly, we can’t forget nasturtium leaves. They’re one of my personal favorites, as well as the chefs’. The leaves add a nice little spice to salads, and are comparable to radishes throughout the summer and fall.

Herons’ Baby Iceberg Lettuce, Avocado, Pancetta, Goat Feta, Buttermilk and Spring Blossoms Salad Serves 4

• 1⁄4 lb pancetta, thinly sliced • 4 heads baby iceberg lettuce, cut in half, washed, spun dry and refrigerated • 1 bunch fresh baby mache, washed and spun dry • 1 fresh radish, thinly sliced • 1 fresh avocad, peeled • Juice from 1 lime • 1 tablespoon white balsamic vinegar • 1⁄2 cup buttermilk • 2 tablespoons crème fraiche • 1⁄4 lb goat feta crumbled • 2 tablespoons tomato concasse brunoise • Chives, thinly sliced • 2 tablespoons lemon oil • 8 fresh nasturtium flowers • 12 fresh violas or johnny jump up flowers • Sea salt and pepper to taste     Preheat oven to 250 degrees.   Pancetta:  Place pancetta slices on a large sheet pan between two sheets of parchment paper and bake at 250 for 45 minutes or until light brown and crispy. Remove and allow cooling.   Lettuce: After washing, refrigerate lettuce, mache and radish. Using a small food processor, puree the avocado with lime juice and salt to taste.

A Sampling of Plants Grown at The Culinary Farm at SAS Campus: Arugula Asparagus Bachelor’s buttons Basil Beans Bee Balm Beets Bibb lettuce Blackberries Blueberries Bok choy Borage Broccoli Buckwheat Burdock Cardoon Carrots Cauliflower Chard Chives Cilantro Clover (red and white) Comfrey Cucumber

Eggplant Elderberries Elephant garlic Eucalyptus Fennel Figs Giant red mustard Golden mustard frill Hops Kale Lemon balm Lemon sorrel Lemon verbena Lavender Lettuce Marigolds Matsoi Mint Mizuna Mustard Napa cabbage Nasturtium Oregano Onions

Oyster mushrooms Paw Paws Peas Peppers (green and red) Radicchio Radishes Raspberries Red Corn Red-veined sorrel Rosemary Rhubarb Shitake mushrooms Spinach Squash Strawberries Stevia Sunchokes Tarragon Tatsoi Thyme Tomatoes (cherry and slicers) Turnips

Dressing: In a mixing bowl, mix vinegar, buttermilk, crème fraiche, goat feta, tomato, chives, lemon oil and salt and pepper to taste. Allow to chill for at least 30 minutes to 1 hour.   Plate up: Serve lettuce very cold. Place 2 lettuce halves on a plate. Create large dots of avocado puree using a squeeze bottle or spoon. Top lettuce with buttermilk dressing, mache, radish, and spring flowers. Garnish with 2 to 3 pancetta slices. Finish with sea salt and fresh cracked pepper.

July 2014P�� PineStraw : The Art & Soul of the Sandhills

o n s t e h y e E P l i l es A Local piemeisters take on the Great American Pastry By Deborah Salomon Photographs by L aura L. Gingerich

July is for Pie . . . But Why?

Because luscious summer peaches and berries demand crust. A homemade crust is a must. Pies are an art, in part. Pies are a force, of course. Ask four-and-twenty blackbirds. Recall the arsenic pie from Downton Abbey. On some heavenly cloud, Dean Martin still croons the Neapolitan version. In another ditty, cherry pies lure guys. The South was, is, and always will be pie country. Observe desserts flying off any K&W or J&S cafeteria line: chess, chocolate cream, pecan, coconut, apple, cherry, blueberry, lemon meringue. At home, a different story: “Nobody wants to make one,” says Genevieve Walker, of the much-missed Acorn Bakery in Southern Pines. “The crust makes the pie, and making crust is stressful.”

A Peach of a Pie

Karen Frye with peach meringue pie 58

So, where are the peaches? Pureed, folded into a custard, poured into a baked homemade crust, topped with meringue. Maybe peach meringue pie should be the official Moore County dessert, invented and produced by lifelong Carthage resident and market gardener Karen Frye. Family-operated Karefree Farms and pick-your-own strawberry field on U.S. 15-501 is also a destination for Moore Countians hooked on Karen’s tomato pie, a savory combination of homegrown tomatoes, cheese and herbs — possibly bacon and spinach. The peach concoction may be rooted in her grandmother’s pineapple meringue pie, which she was unable to duplicate. “I couldn’t cook my way out of a box until ten years ago, when it just clicked.” Karen was partial to the unlikely “rotten melon” pie, containing pureed overripe cantaloupes. Soft, juicy local peaches work as well. Karen uses vegetable shortening for the crust. Lard gives a better result, she says, but contraindications are strong. Her adventurous baking spirit resulted in a mock apple pie with green tomatoes and banana caramel pie for Thanksgiving. Karen’s baking business took off when Farm to Table began offering pies with weekly orders. But customers still drive miles to pick them up — and chat with Karen, whose kitchen adjoins the store. In season, Karen bakes sixty pies a week. Because, “It’s always pie time up here.”

July 2014P�� PineStraw : The Art & Soul of the Sandhills

Cream of the Crop

“I knew I was ready to open a bakery when I could make pie crust,” Genevieve Walker says. Crust may be her forte, but her fillings are to shout about: Key lime, coconut, peach, cherry, strawberry-rhubarb (“I never got into anything weird”). Like bacon, a current trend. Only once was she defeated — by a chess pie that failed to “set up,” oozing its way out of the crust when sliced. Genevieve devised a crust both sturdy and flaky. “I’m antishortening but I use it for pie.” Actually, she mixes Crisco with high-fat European Plugra brand butter. Another trial-and-error decision: aluminum foil pie plates instead of ceramic or metal. By some thermal magic they produce a crisper crust. All of Genevieve’s pies are well-filled (is there anything worse than a thin filling layer?), but her royally rich coconut cream attains towering heights. This baker from Utah where, she says, people brought Jell-O to potlucks, bowed to Southern tradition with coconut. Walker doesn’t own the software that calibrates fat, cholesterol and calories in a slice based on eggs, butter and cream. Because pie is to adore, not analyze.

Baby Edith smiles approval of Genevieve Walker’s pie

Genevieve Walker’s Perfect Pie Crust Dry ingredients: 3 cups flour 1/4 cup sugar 1/2 teaspoon salt Put in food processor bowl and pulse once or twice. Wet ingredients: 10 ounces cubed, cold unsalted butter 5 tablespoons (1/3) cup cold vegetable shortening (Crisco) 12 tablespoons ice water Add butter to dry ingredients in processor and pulse 2-3 times Add shortening and pulse once Add 6 tablespoons ice water and pulse twice. Move mixture away from edges of bowl to the middle, add 6 tablespoons ice water and pulse one more time. Dump mixture on countertop and squeeze together to form two equal balls. Mixture should be slightly moist (not wet) and should be worked as little as possible and as quickly as possible to keep large chunks of butter intact. Divide dough into two discs; wrap in plastic. Refrigerate for at least 30 minutes or up to two days. To bake crust: Roll out, transfer to pie pan (don’t stretch). Crimp edges and put in freezer for an hour. When ready to bake, line pan with parchment paper and fill with dry beans or pie weights (if frozen, no need to thaw). Bake at 400 degrees for about 25 minutes until edges are turning golden. Remove beans and paper and continue baking another 10 minutes until bottom of crust is golden brown and edges slightly darker. Remove from oven and cool completely before filling. Makes two 9-inch crusts. PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July 2014

Mile-High Spinach Pie

If Popeye sailed for the Greek Navy this would be his dish — call it spanakopita on steroids, created by Ashley Van Camp and Leslie Stelmasczuk at Ashten’s A’field, their darling little take-out place on North May Street. Ashley confesses this show-stopper was inspired by Ina Garten, the Barefoot Contessa and former White House nuclear policy analyst. “We made it our own,” Ashley says, by using tons and tons of fresh local spinach, goat feta from Paradox Farm in West End, onions, pine nuts, eggs, touches of garlic and — surprise! — Chinese five-spice powder. The vegetarian mixture is packed into a springform pan lined with phyllo pastry sheets, which are folded over the top of the filling, and baked. Expensive ingredients justify the price. For color and spark, puddle a spoonful of rich tomato sauce on the plate, Ashley suggests. The resulting Popeye pie resembles something that sprouted from the soil of a primeval forest. “One slice and you can lift anything,” Ashley jokes. Spinach haters might be assuaged by Ashten A’field’s glutenfree quinoa pie layered with goat cheese and roasted red peppers. Hold the á la mode, please.

Leslie Stelmasczuk hefts a slice of her “Popeye” pie

July 2014P�� PineStraw : The Art & Soul of the Sandhills

Run, Rabbit . . . Run

Look what Mark Elliott pulled out of his hat: rabbit pie. Leave it to Mark, the envelope-pusher, to perfect a single-serving pot pie costing in the high $20s yet wildly popular with devotees who storm Elliott’s on Linden in Pinehurst for his dernier cri. Hearty meat pies come, like Mark, from England. He speaks of Cornish pasties, a hand-held pie favored by tin miners and later, workingmen in Upper Michigan. Mark’s offering, however, is more king than commoner: A thick lard-and-butter crust encloses poached rabbit, sourced in Chatham County, cooked with carrots, celery, onions and thyme, folded into white veloute made from rabbit stock. “The individual presentation is nice,” he comments, beaming over an iron skillet in which the pie is served, topped with artfully arranged veggies. Word spread during the U.S. Open; despite steamy temperatures, Elliott’s on Linden sold nearly fifty. Rabbit pies are also available at the take-out counter. When he’s “in the mood” Mark makes a British handraised pork pie in a hot water pastry that stands upright, unsupported, while baking. The chef-darling of Pinehurst culinarians demurs over dessert pies. “Just apple,” he admits, which means a traditional double crust spiked with raisins and cinnamon. Or a free-form pear tart tatin. “I’m always noodling for something different.”

Heurty rabbit pie defies summer heat PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July 2014

Singin’ the Blues

Long ago on Long Island, kids didn’t fight over the sickly sweet roses on Warren Lewis’ birthday cake because there were none. Instead, his mother made a blueberry pie that wasn’t really a pie. Arlyne Lewis harvested berries from a bush in the yard, whipped up a meringue base, baked it until crisp, spread it with lemon-spiked sour cream, and piled the sweetened berries on top. “I’m a good cook but not much of a baker,” she admits. Australians call this meringue-and-fruit dessert a pavlova in memory of ballerina Anna Pavlova’s down-under tour in the 1920s. Now Chef Warren (of the eponymous Southern Pines restaurant) calls it nostalgia — still yummy, after all these years, with the crisp yet chewy base providing a textural contrast to soft cream and uncooked berries bursting with flavor. Warren celebrates his June birthday all summer by adding pavlovas to the menu. This chef puts a startling spin on the all-American dessert. “A pie is meant to be shared by a group,” he says. This means putting the pie in the center of the table, distributing forks and letting folks dig in — messy, but convivial. Apple pie must be eaten with cheese, he insists. And ice cream belongs on the side, not atop. Not-so-humble pies retain a place in fine dining, Warren believes. He adds Asian dragon fruit to apple pie, serves pie-like cobblers and clafoutis during winter months. The result: “Half of our tables order dessert.” Warren may have made his mark with pecan pie (acquired during a stint in New Orleans) but, obviously, Mom’s creation still rules his heart.

July 2014P�� PineStraw : The Art & Soul of the Sandhills

Catch of the Day

Photograph of Scott Wolcott by Brandi Swarms

Scott Wolcott grew up in Maine, where families ate lobster pie at home. “No big deal,” he shrugs. Very big deal at Wolcott’s in Southern Pines, soon serving delicate little lobster pies made with pate brisee — a rich pastry dough containing butter and/ or lard. “We always have lobster on the menu,” Scott says. Lobster bisque, lobster rolls . . . “I have a clientele of displaced Northerners. They expect it.” Yet the addition of lobster pie, probably as a lunch entrée, will be a pleasant surprise. Scott must use frozen lobster meat but there’s plenty, along with seasonings and onions in a sherrycream-lobster stock sauce. “This is my take on it,” he says, noting that traditional New England lobster pie would look more like a casserole topped with crumbled Ritz crackers. Being from Maine, Scott craves a dessert pie made with tiny wild blueberries, which retain their shape and lose less juice in the cooking process — or raspberry pie, reminiscent of his berry patch back home. “I’d buy it at a diner because of that,” Scott muses. “Pies are comfort food. They will never go away.” PS

Summer Simple Food mavin Mary James Lawrence’s summery feast of fish tacos and strawberries is easy to produce, hard to forget By David Claude Bailey • Photographs by Hannah Sharpe

“T

his is summer,” Mary James Lawrence says, emerging from her fridge with a bunch of fresh cilantro in one hand and strawberries tumbling out of a generously filled carton in the other. “Let’s keep things simple and easy.” Fish tacos with strawberry-and-kiwi salsa, followed by strawberry shortcake topped with a warm cream sauce may not sound simple, but once you get the ingredients assembled, total prep time is thirty minutes max — and that’s for a festive al fresco lunch or an elegant dinner that will wow your guests. And seasonal, local ingredients are its pillars: “Please get your strawberries from the farmers market,” says Lawrence, whose TV segments on WFMY-TV and cooking classes at Roosters Gourmet Market emboldened several generations of Greensboro cooks to don aprons and create dishes that are easy, impressive and delicious. Believe it or not, she says, a good strawberry is hard to come by. “They’ve been so hybridized. It’s difficult to find one that’s not as big as your fist.” Lawrence recommends old-fashioned varieties of berries that are not hybridized for long-distance shipping. And she suggests seeking out smaller berries. “Look for berries that are red all the way through.” Strawberries have been eaten since 1,000 A.D. in England, where they got their name from the plant’s tendency to send out runners to scatter or “strew” their prodigy. Wild American strawberries, which are larger than their European counterpart, were once so prolific in America that no one bothered to culture them for the garden until the late 18th century. Despite their name, strawberries are not berries in the strict botanical sense; they are more fruit than a berry. Highly fragrant, strawberries have an aromatic spiciness that makes them distinctive: “If you’ve chosen good strawberries, anyone who walks in the room can immediately smell

them,” Lawrence says. Fish or shrimp paired with strawberries may not, at first blush, seem like a marriage made in heaven, but Lawrence says it’s a shame to restrict strawberries to the dessert menu. “Strawberries are more than sweet,” she says. “If you taste strawberries without sugar, they’re not overpoweringly sweet. In fact, they’re almost citrusy, making them very versatile in savory dishes.” Remember, she says, “Tomatoes are also a fruit.” Lawrence suggests combining strawberries with kiwis to make a really colorful sauce. Adding red onions, lime, cilantro and sriracha sauce kicks things up a notch, but pomegranate molasses, available at Whole Foods and Super G Mart, is the secret ingredient. The key lime extract, available from the Savory Spice Shop, adds a punch to the sauce. Choose a mild, flaky fish like cod or flounder. “Don’t marinate the flounder for too long, fifteen minutes tops,” she says. “And I used the largest shrimp I could afford.” It’s summer, so why not grill the seafood, and get fresh, handmade corn tortillas from Carniceria El Meracadito on Muirs Chapel? “Put them on the grill at the last moment to warm them up,” she suggests. “After that, you just toss together the seafood and the salsa. Nothing more is needed except perhaps a side salad.” For dessert, she serves the strawberry shortcake she grew up eating with her family in Kentucky. “My grandmother had a strawberry patch, and we’d go out and pick our own berries,” she recalls. The shortcake’s hallmark is simplicity, basically biscuit dough with sugar and an egg added. It’s just flour, sugar, salt, egg, half-and-half — and Lawrence’s secret ingredient, lots of freshly ground nutmeg. “The eggs stabilize the dough and make it more foolproof,” she says. The first time each season that she makes shortcake, Lawrence combines two or three recipes worth of the dry ingredients and stores them in Ziplock bags. “That way, all I have to do is put the butter and eggs in it and I can whip up hot shortcakes any time I can find fresh strawberries.” To really take things over the top, Lawrence tops the strawberries off with a very simple hot cream sauce. “You just take your cream, brown sugar and half a stick of butter and boil it gently,” she says. “Use a tall pot because it will boil over, and keep reducing it until it gets really thick. Easier than in my grandmother’s day, when she would skim the cream off the top of the milk.” Lawrence insists that rosé is the perfect choice of wine. In fact, for a match made in heaven, she suggests going to Zeto’s for some Whispering Angel, a reasonably priced Chateau D’Esclans rosé. Lawrence flinches when I mention beer. But after I tell her about eating fish tacos under the stars at Carmelita’s Fish Tacos in Sayulita, Mexico, paired with a light, bright golden, ice-cold Sol cerveza, she concedes that beer wouldn’t be wrong with fish tacos — but shudders when I want to pair porter with the strawberry shortcake.

66 O.Henry

June 2014

The Art & Soul of Greensboro

Fish Tacos with Strawberry Salsa

Strawberry Shortcakes with Hot Cream Sauce

Marinade: 2 teaspoon minced garlic Zest of 1 lime 3 tablespoons lime juice 1 teaspoon cumin Pinch red pepper flakes 1/2 cup olive oil 1/2 pound large, peeled and deveined shrimp 1/2 pound flaky fish (flounder, cod)

2 pints strawberries 1/2 cup of your favorite preserves (strawberry, fig or raspberry) 2 cups flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon freshly grated nutmeg 4 ounces butter, room temperature 1 large egg, lightly beaten 3/4 cup half-and-half

Combine marinade ingredients and marinate shrimp for 2—3 hours. Marinate fish the last 15 minutes. Preheat grill to very hot. Add seafood and sear. Cooking time will be 5—10 minutes depending on temperature of grill. TIPS: Flounder can be difficult to grill because the filets are typically thin. Since the fish will be pulled apart and the final appearance isn’t key, fold them in half or thirds with the skin side on the outside. For the shrimp, I choose the largest I can afford because they can marinate longer and stay on the grill longer.

Strawberry Salsa

Hot Cream Sauce:

2 cups heavy cream 1/4 cup brown sugar 4 ounces butter Mint for garnish Sliced almonds Chocolate pieces, (optional) Hull strawberries, slice. In the microwave, warm about 1/2 cup of your favorite preserves and pour over berries. Set aside to cool or refrigerate if desired.

Stir together flour, sugar, baking powder, salt and nutmeg. Add butter and blend (rub with your fingertips) until the texture is a coarse crumble. Place beaten egg in 1 cup liquid measuring cup and fill to the 1 cup mark with half-and-half. Pour, all at once, into flour mixture and stir with a fork. Drop by spoonful onto baking sheet lined with parchment. Sprinkle with sliced almonds. Bake at 400F for 10—12 minutes.

Hot Cream Sauce:

In a large saucepan (large because it tends to boil over), combine cream, sugar and butter and stir until reduced (approximately by a half to three-quarters) and thick. To Assemble: Slice top off of warm shortcake and set aside. Crumble bottom into individual compote. Top with strawberries. Ladle on hot cream sauce. Add top piece and pieces of chocolate. Garnish with mint. If shortcake has been made ahead, wrap in foil and reheat. PS Writer David Bailey was banned as a child from a strawberry field for eating too many berries.

1 pint strawberries, hulled and cut up 1 kiwi, sliced and quartered 1 orange, sectioned and diced 3—4 tablespoons chopped cilantro 2-4 tablespoons purple onion Zest of 1 lime 1 teaspoon or drizzle of pomegranate molasses Combine fruit. Add cilantro, onion and lime zest. Drizzle with pomegranate molasses.

Sauce

3 tablespoons plain yogurt 1 tablespoon mayonnaise 1/4 teaspoon lime extract 1/2 teaspoon sriracha sauce or to taste Pinch salt Freshly ground black pepper. Assembly: Put a small amount of sauce on tortilla. Flake the fish and dice the shrimp. Place on top of sauce and finish with salsa.

Story of a house

All in the Family Simple and rustic, this canoe house has nutured four generations of a Tar Heel family

“C

By Deborah Salomon • Photographs by John Gessner

anoe House” sounds right for a log dwelling whose deck slopes off into a lake, perhaps in the Maine or New Hampshire forests. Nothing suggests the elegant gated Country Club of North Carolina (CCNC), where this structure built by John Watson in the early 1920s stands like Seagrove pottery on a table set with fine bone china. Yet beyond its historical significance, since 1964 Canoe House has been the pivot on which turn four generations of a deep-rooted Tar Heel family, with antique furnishings provided by a fifth. “Our circle of life,” says Lee Webster, who with her sister Nan Kester and their husbands, Alf and Buck, for decades brought their children — and now grandchildren — here for weekends and holidays. “It’s always been for the family, a place where we came together to have a good time,” Lee says, flipping through photo albums from the 1980s, when the cousins posed, soaking wet, on the deck. In between children

July 2014P�� PineStraw : The Art & Soul of the Sandhills

and grandchildren, the house served as a couples’ retreat for the sisters and their husbands, Nan adds. The house has been enlarged beyond its log-walled core yet speaks the same statement: No spa bathrooms, no giant TVs or computer station, no glamour food preparation area — not even a mailbox or driveway. Bedrooms still have Holiday Inn-style sliding glass doors onto a brick-walled terrace. A tiny galley kitchen (smaller than most neighboring wine cellars) with two-burner stove, apartment-sized refrigerator, no window or microwave survived several renovations. “We’re not cookers,” Lee says. “We bring dinner from home or grill outside.” But if comfort equals luxury, then the Webster-Kester nest rivals Biltmore House.

The Webster and Kester cousins in the 1980s PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July 2014

July 2014P�� PineStraw : The Art & Soul of the Sandhills

CCNC

began as a gleam in John Watson’s eye. Watson, the Pennsylvania engineer who invented shock absorbers, heard about James Tufts’ golf enterprise and, being a sport-and-nature enthusiast, came for a look in 1910. He liked what he found — a tract of land with water, suitable for a second golf course. Watson purchased the parcel, dammed three streams to create 60-acre Watson’s Lake, built a simple residence and boathouse. The lake became a community swimming and boating destination. But, for economic and other reasons, Watson’s dream for a Pinehurst resort sister course was not realized until after his death in 1961. Meanwhile, the shed built over water to shelter canoes went through several conversions and ownerships. Lee Webster’s father, George Lyles, High Point businessman, community leader and golfer, and charter member of CCNC, purchased the rugged two-bedroom Canoe House in 1968 as a vacation/golf retreat. After a few years, “Mama needed a project,” Lee recalls. By then, the Lyles’ three children were young adults. With the prospect of spouses and grandchildren, George’s wife, Nancy Lyles, from Sherrill (S&W Cafeterias) and Lineberger (textiles) lineage, decided to add a wing, which provided a master suite and third guest bedroom, each with a bathroom. Now, the house could accommodate four couples. “The bathrooms were more important to Mother than a big kitchen,” Lee recalls. This addition created a new entranceway, which Nancy Lyles sited between two towering longleafs, resembling columns flanking the door. Once past them the foyer elicits gasps. Ceiling and walls are covered with a paper onto which are glued autumn leaves faded to transparency, lifting at the corners, begging the question, “Are they real?” Seemingly so, as is the canoe suspended from the living room ceiling — also a massive wood trough of unknown usage which hangs over the small breakfast table. Nancy Lyles’ flowery pastel décor lasted the happy years when Lee and Nan brought their six children for Easter, July

“My sister and her husband, Alf and I come here by ourselves. That’s our favorite time together”

Fourth and Labor Day. Cribs remain tucked into oversized closets. Then, most activity took place on the deck running the length of the house. Even now, “Alf cast a rod soon as we got here last night,” Lee says, displaying a goodsized bass on her smartphone. A wild turkey Alf bagged hangs in a corner, not far from the deer head. Once they were old enough, besides swimming in the lake, the cousins rowed over to the pool at CCNC. “I remember sitting on the deck watching the fireworks (at the club). We could see the ones in Aberdeen, too,” Lee says. What they could not see were other houses, cars and lights. The property appeared to be deep in the woods yet less than a mile from The Fresh Market. Lee calls it never-never land.

A passel

of grandkids running in and out took a toll on Grandma Lyles’ flowery pastels. In 2004 Lee and Nan, now the primary occupants, decided on a new look mixing earthy tones on High Point-upholstered sofas and chairs with a “fun” leopard-spotted rug in the long multipurpose main room, separated from the tiny kitchen by a serving bar. “The guys head for the sofa, which faces the TV, and the girls sit in the swivel chairs,” Alf says. On one end, a day bed (aboriginal futon), dining table and pottery-filled hutch. In the center, a conversation area around a massive square wooden case which serves as a coffee table. At the other end, a fireplace Regional motifs — from a pair of leather riding-boot lamps and others shaped like pine cones to canoe/hunting/fishing art — dominate the décor, which itself is dominated by the lake through the window wall. One guest bedroom focuses on a quartet of duck prints while fish hang in a bathroom. Heavy old bureaus and side tables stand against walls painted paper-bag tan to grasshopper green. Of course, there’s a wooden Indian.

July 2014P�� PineStraw : The Art & Soul of the Sandhills

Antiques fill every room, most from Nannie Belle Sherrill Lineberger’s homestead in Shelby. “Nobody else wanted them,” Lee says, of the marbletopped fern stand, the wicker settee, milk-glass lamps and enormous mirror framed in curlicues, previously gilt, which seem quite at home in the master bedroom, also a repository of family photos. Lee points out a naked baby-on-blanket: “That’s Daddy.” A painting of children done in stilted 18th century style bears the recognizable faces of George and Nancy Lyles. Their framed wedding invitation from 1941 hangs on another wall. “There’s still a lot of Mama here,” Lee says. Also, layers of memories. “We used to sit on the deck in the morning, in our bathrobes, drinking

coffee, so peaceful,” Nan recalls. Lee pictures her sons jumping into the lake, with their inner tubes. They shucked corn and cranked ice cream on that deck, too. Children brought friends, who spread out in sleeping bags. The sisters recall a cocktail reception they hosted for the N.C. Museum of History, where ladies were advised not to wear high heels, which might get stuck between the deck boards. Now, with Lee and Nan’s children grown, married, living elsewhere, Canoe House sometimes serves, again, as a couples’ haven. “My sister and her husband, Alf and I come here by ourselves. That’s our favorite time together,” even though they live on the same street in High Point, Lee says. But make no mistake: This family will always gravitate to Canoe House. “It’s all about the kids. There’s another generation coming up.” PS

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July 2014P�� PineStraw : The Art & Soul of the Sandhills

With a few flowers in my garden, half a dozen pictures and some books, I live without envy. — Lope de Vega (17th century)

By Noah Salt

The Gardener’s Essential Bookshelf “Shame on us, perhaps, for being so confused by the beauty of July. For the weather then is lovely, perhaps the loveliest of the year for those who crave warmth. There is a predictability to the brightness of the sun that one experiences in no other season, one faultless day breaking after another. There is real heat, the kind that puts an end to garden chores (for us, at least, who are not used to it) and offers a quiet, restorative day at the river. Rain still falls, but it occurs late in the day or when we are sleeping, the earth’s risen moisture returning to it as thunderstorms crashing against the mountains. Best of all, we wake some mornings to find that a cloud has settled into the garden, trapped against our hillside until the sun’s rays dissipate it in milky streams, leaving the garden wet with its moisture and every spider web silvered over.” — From The Writer in the Garden, “A Year at North Hill,” by Joe Eck and Wayne Winterrowd, edited by Jane Garmey

July’s Good Timing Even if there weren’t so many important birthdays in July — America’s and our good ladywife’s come firstly to mind, but also Ernest Hemingway, Nelson Mandela, Ringo Starr, Dubya Bush and Bond Girl Eva Green — we love it simply because it represents the heart of summer and a nice hinge on the gardening year. It’s the longest stretch of typically clear hot weather with days that shorten by a minute or so every day as the month proceeds, peak time for family reunions and picnics and Fourth fireworks under the stars. In the garden, the showiest blooms of June are fading off, but some woodland phlox and old roses still hold their color. The Joe pye weed and Queen Anne’s lace are taking over and iridescent dragonflies seem everywhere. Founding Father Thomas Jefferson, the author of the Declaration of Independence, worked in his beloved garden at Monticello only a few days before he passed away, aptly enough, on July 4, 1826 — the fiftieth anniversary of the nation’s birth. Three hundred miles away, and only hours apart, John Adams, the only other Declaration signer to become president, also passed away — the most stunning and patriotic coincidence in the history of America. A toast to July’s amazing timing. Now, what to get the wife . . .

Dog Days and a Little Night Music Growing up, some of us assumed summer’s infamous “Dog Days” got so named because July days are so durn hot come midsummer, dogs either go mad or crawl under the nearest porch for refuge. In fact, our thinking was on the right track. Officially the “Dog Days” commence on July 3 and wind up on August 11, indeed technically the hottest part of summer, though the name actually comes from Sirius, the so-called “Dog Star” in the constellation Canis Major — the brightest star in the night sky, which can be seen from anywhere on planet Earth on winter and spring evenings. One reason it’s more difficult to see in midsummer (though not that hard) is its close proximity to the sun, which farmers from ancient times believed made the days accordingly hotter — enough to drive a dog either mad or under the porch. And what of that most common night sound in midsummer — the evening rasp of the katydid? Many folks confuse crickets with katydids, which are related to both grasshoppers and crickets but a species all their own, nocturnal creatures from the vast tettigoniidae (pronounce that after a couple of cool summer gin and tonics) insect family that inhabit forest trees and shrubs emitting a rhythmic mating call heard prominently from deciduous woodlands and fields. Sometimes called “bush crickets,” the large insects are rarely seen by day, neatly camouflaged with their long antennae and green coloring to blend in with leaves. The Chinese consider the noble katydid a symbol of fertility and good fortune. And farmers have long used its first song in midsummer to count 90 days until the first frost. PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July 2014

Arts Entertainment C a l e n d a r

Art Exhibit

Classic Film

Tuesday, July 1 – 11

ART EXHIBIT. 9 a.m. – 5 p.m. (weekdays) • Paul S. Brown and his Classical Realist Friends. A selection of Brown’s most recent still lives, landscapes and figurative works painted with hand ground paints, plus works by his classical realist artist friends. Campbell House Galleries, 482 East Connecticut Avenue, Southern Pines. Info: (910) 692-2787 or www.mooreart.org.

Music/Concerts

Dance/Theater

Film

fun activities. Card games, board games and the Wii will be available. Douglass Community Center, 1185 W. Pennsylvania Avenue, Southern Pines. Info: (910) 692-7376 or www.southernpines.net.

Tuesday, July 1 – 5

•

AMATUER GOLF CHAMPIONSHIP. The Men’s North & South Amateur Championship is the longest consecutive-running amateur golf championship in the United States. Over the past century, the best in the golf world have vied for its coveted Putter Boy

LUNCH AND GAME DAY. 11:30 — 1 • p.m. Participants bring their lunch and enjoy • • • • • Art

Key:

Fourth of July Parade

Literature/Speakers

• • Fun

History

•

Sports

trophy. Pinehurst No. 8, 100 Centennial Drive, Pinehurst. Info: (910) 235-8140 or www.pinehurst.com.

AUTHOR AT THE BOOKSHOP. 5 p.m. • Bob Woodruff with Taproots: Tales of Growing

up in Southern Pines and Some Other History. The Country Bookshop, 140 Nortwest Broad Street, Southern Pines. Info: (910) 692-3211 or www.thecountrybookshop.biz.

Wednesday, July 2

•LUNCH AND LEARN. 12:30—1:30 p.m.

Met Opera SuMMer SerieS Gounod’s Romeo & Juliette Wednesday, July 30th 1:00pm

www.sunrisetheater.org 910-692-8501

Available Online, at the Box Office or Over the Phone

250 NW Broad street southern Pines, Nc 28387

TickeTs $15

July 2014 P��PineStraw : The Art & Soul of the Sandhills

Knifty Knitter Camp

Topic: Awesome anti-aging techniques. Lunch, gift bags and specials. The Laser Institute of Pinehurst, 80 Aviemore Court, Pinehurst. RSVP: (910) 295-1130 or info@pinehurstlaser.com. PRESCHOOL STORYTIME. 3:30—4 • p.m. Celebrate “Fizz, Boom, Read!” with the

Summer Reading Program for infants and toddlers (ages birth through 5 years).Stories, songs and fun followed by playtime. This month’s themes include Color Magic, Weather Wise, Critter Fun, and Count on It! Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

Thursday, July 3

CLASSIC FILM SERIES. 7:30 p.m. • Cabaret will be playing at this week’s series.

Sunrise Theater, 250 Northwest Broad Street, Southern Pines. Info: (910) 692-8501 or www.sunrisetheater.com.

Lunch and Game Day

Peach Festival

Friday, July 4

•

FUN RUN. 7:30 a.m. Pinecrest Patriot 5K and 1 mile fun run benefits the Pinecrest Running Program and Special Operations Warrior Foundation. A special commemorative medal will be given to the first 200 finishers and awards will be presented to overall male, female and master’s winners. Pinecrest High School, 250 Voit Gilmore Lane, Southern Pines. Info: (910) 690-5874.

•

FOURTH OF JULY PAR ADE. 9:30 a.m. Pet Parade Contest registration begins at 8 a.m. After the judging of the Pet Parade, the traditional parade kicks off at 10 a.m. Free and open to the public. Downtown Village of Pinehurst. Info: (910) 295-8656.

•

LIVE MUSIC. 2 p.m. The Moore County Concert Band will perform. This event is free and open to the public. Grand Ballroom of the Carolina Hotel, 80 Carolina Vista Drive, Pinehurst. Info: (910) 235-5229. Key:

• • Art

Music/Concerts

•

Dance/Theater

FIRST FRIDAY. 5—8:30 p.m. A family • friendly event with live music, food and beverages. Stooges Brass Band will be performing. Admission is free. The grassy knoll adjacent to the Sunrise Theater, 250 Northwest Broad Street, Southern Pines. Info: www.firstfridaysouthernpines.com.

JAZZY FRIDAY. 6—10 p.m. Join us for an • evening of live jazz music provided by the Mike Wallace Quartet. Music begins at 7 p.m. Food and drinks will be available. Cypress Bend Vineyards, 21904 Riverton Road, Wagram. Info: (910) 369-0411 or www.cypressbendvineyards.com.

Sunday, July 6

NATURE STUDY PROGR AM. 3 p.m. • Come study different aspects of nature. Weymouth Woods, 1024 Fort Bragg Rd, Southern Pines. Info: (910) 692-2167 or www.ncparks.gov.

• • Film

Literature/Speakers

• • Fun

History

•

Sports

ca l e n d a r

ROOSTER’S WIFE CONCERT. 6:46 p.m. • Deb Callahan performs. The Rooster’s Wife,

114 Knight Street, Aberdeen. Cost: $20; $25/ at the door. Info: (910) 944-7502 or www.theroosterswife.org.

Monday, July 7

JUNIOR GOLF CHAMPIONSHIP. • The North & South Junior Amateur

Championship will put junior golfers (boys and grils) through a complete test of skill. Will be played on courses No. 6 and No. 8. Pinehurst Resort, 80 Carolina Vista Drive, Pinehurst. Info: (910) 235-8140 or www.pinehurst.com.

CHEERLEADING CAMP. 1—3:30 p.m. • This junior camp combines tumbling, dance,

cheering, crafts and making new friends. Kara Hounsell and Peyton Thompson are teaching. The camp runs through July 11. Camp will be held at the Train House.

Tuesday, July 8

LUNCH AND GAME DAY. 11:30 • a.m.—1 p.m. Participants bring their lunch

and enjoy fun activities. Card games, board games and the Wii will be available. Douglass Community Center, 1185 West Pennsylvania Avenue, Southern Pines. Info: (910) 692-7376 or www.southernpines.net.

Wednesday, July 9

PRESCHOOL STORYTIME. 3:30—4 • p.m. Celebrate “Fizz, Boom, Read!” with the

Thursday, July 10

FAMILY FUN NIGHT. 5:30—6:30 p.m. • Themes include marshmallow engineering,

moon science, slime science and artbots! This night’s theme is marshmallow engineering! Children grades K—5 and their parents are invited to attend. Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

CLASSIC FILM SERIES. 7:30 p.m. Top • Gun will be playing at this week’s series. Sunrise Theater, 250 Northwest Broad

••• • •

Key: Art Music/Concerts Film Literature/Speakers Sports

• • •

Dance/Theater Fun History

July 2014 P��PineStraw : The Art & Soul of the Sandhills

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Street, Southern Pines. Info: (910) 692-8501 or www.sunrisetheater.com.

Friday, July 11

STORYTIME IN THE POOL PARK. 11:30 • a.m. Parents and children can take the fun outside. Bring a bag lunch and stay afterwards for a one-hour free swim. Pool park pavilion. Info: (910) 692-8235 or www.sppl.net.

BEACH FRIDAY. 6—10 p.m. Join us for an • evening of live beach music provided by The Sand Band. Admission is $10 per person at the door. Food and beverages will be available. Cypress Bend Vineyards, 21904 Riverton Road, Wagram. Info: (910) 369-0411 or www.cypressbendvineyards.com.

HOME CARE Personal Care h Companionship h Nursing Housekeeping h Transportation h Nutrition

Call for your free consultation.

910-246-1011 No contract. One hour minimum.

Saturday, July 12

CRAFT DAY. 10 a.m.—5 p.m. Get your cre• ativity flowing with musical crafts. Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

BLUES CRAWL. 7:30—11 p.m. With an • all-access wristband, participants can sample

different Blues musical styles while enjoying food from all of the restaurants hosting the bands. Sunrise Theater, 250 Northwest Broad Street, Southern Pines. Info: (910) 692-8501 or www.sunrisetheater.com.

Sunday, July 13

Wherever home is, St. Joseph of the Pines will be there. Home Care is our way of taking care of you where you live. Serving Moore, Hoke, Cumberland, Robeson, Harnett and Lee counties. A member of the St. Joseph of the Pines Aging Services Network continuing the legacy of the Sisters of Providence.

TRANSIT DAMAGE FREIGHT

EXPLORATIONS PROGRAM. 3 p.m. • The theme is “Vermicomposting.” Master gar-

dener Mary Spencer will tell you why worms are a gardener’s best friend. Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

ANNIVERSARY EXHIBIT. 3—5 p.m. • Reflective kicks off the League’s 20th anni-

versary celebration. Exhibit will feature the works of present and past presidents. Various art work generated by community projects will also be on display. Artists League of the Sandhills, 129 Exchange Street, Aberdeen. Info: (910) 944-3979 or www.artistleague.org.

ROOSTER’S WIFE CONCERT. 6:46 • p.m. Deep Chatham performs. The Rooster’s

Wife, 114 Knight Street, Aberdeen. Cost: $20; $25/ at the door. Info: (910) 944-7502 or www. theroosterswife.org.

••• • •

Key: Art Music/Concerts Film Literature/Speakers Sports

• • •

Dance/Theater Fun History

TIME TO DRESS UP THAT PATIO OR DECK

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@pinestrawmag

July 2014 P��PineStraw : The Art & Soul of the Sandhills

ca l e n d a r

years. Camp runs through July 18. Southern Pines Recreation and Parks Department. Info: (910) 692-2463 or www.southernpines. net/recreation.

Monday, July 14

AMATUER GOLF CHAMPIONSHIP. • Women’s Championship celebrates its 112th year. Tournament played on course No. 8. Pinehurst Resort, 80 Carolina Vista Drive, Pinehurst. Info: (910) 235-8140 or www.pinehurst.com.

Tuesday, July 15

LUNCH AND GAME DAY. • 11:30 a.m.—1 p.m. Participants

Monday, July 14 — 15

MOORE COUNTY WOMEN’S • AMATUER. Mid Pines Golf Club hosts the

2014 Moore County Women’s Amatuer Event. Two-day stroke play tournament. Mid Pines Golf Club, 1010 Midland Road, Southern Pines. Info: (910) 215-9429 or www.moorecountywomensamateur.com.

SUMMER CAMP. Knifty Knitter Loom • Camp. Sign up for this camp to make hats,

scarves and flowers. Crafty Kids Creation Camps are designed for youth ages 7 and above. Camp runs through July 18. Southern Pines Recreation and Parks Department. Info: (910) 692-2463 or www.southernpines.net/ recreation.

KINDER FUN CAMP. “Let’s Rock ‘n • Roll.” This camp offers sing-alongs, music, dramatics, art, fun and play. For ages 3—6

Key:

• • Art

Music/Concerts

•

Dance/Theater

bring their lunch and enjoy fun activities. Card games, board games and the Wii will be available. Douglass Community Center, 1185 West Pennsylvania Avenue, Southern Pines. Info: (910) 692-7376 or www.southernpines.net.

Wednesday, July 16

PRESCHOOL STORYTIME. 3:30—4 p.m. • Celebrate “Fizz, Boom, Read!” with the Summer

Reading Program for infants and toddlers (ages birth through 5 years). Stories, songs and fun followed by playtime. This month’s themes include Color Magic, Weather Wise, Critter Fun, and Count on It! Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

• • Film

Charity Golf

Literature/Speakers

• • Fun

History

•

Sports

Pinehurst Medical Clinic

Care when you need it . . .

Pinehurst Medical Clinic offers Saturday & Sunday Walk-In Clinics for Established Patients. Medical staff will be at: PMC East Building (205 Page Road in Pinehurst) every Saturday and Sunday mornings. Sanford Medical Group (555 Carthage Street in Sanford) every Saturday morning. We are here to provide treatment for acute minor problems, such as the flu, earache, coughs, etc. You must be a registered patient of the Pinehurst Medical Clinic/Sanford Medical Clinic to receive care at the walk-in clinics. You don’t need to call first or have an appointment, just walk-in – first come, first served. We conveniently bill your insurance as we would during a normal visit, with all required co-pays being paid at time of service. Follow-up appointments will be arranged if needed during the week. Evaluation of acute chest pain or dyspnea or any major problem should be seen in the Emergency Room.

New Patient Appointments Welcome Please call our New Patient Department (910) 235-2664 • (800) 272-5682 For more information and a complete listing of our physicians and specialties, visit our website: www.pinehurstmedical.com Walk-In Clinic Hours Pinehurst Medical East Walk-In Clinic 205 Page Road Pinehurst, NC 28374 Phone: 910-295-5511

Sanford Medical Group Walk-In Clinic 555 Carthage Street Sanford, NC 27330 Phone: 919-774-6518

Hours of Operation Saturday: 8:00am - 11:30am Sunday: 8:00am - 11:30am

Hours of Operation Saturday: 8:30am - 12:30pm

ca l e n d a r

Between Pinehurst & Raleigh, N.C. Home on 17+ Acres - Sanford, N.C. 3,000 sq ft BRICK HOME / 2,000 sq ft Garage/Workshop

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• Professional Fitting Center • All Major Brands • Largest Golf Shoe Inventory • Free regripping

GolfAugustaNC.com 1545 US Hwy 1 South Open Weekdays 8-9 Sundays 9-6

NATURE STUDY PROGRAM. Come • study different aspects of nature. Weymouth

Woods, 1024 Fort Bragg Rd, Southern Pines. Info: (910) 692-2167 or www.ncparks.gov.

Thursday, July 17

FAMILY FUN NIGHT. 5:30—6:30 p.m. • Themes include marshmallow engineering,

moon science, slime science and artbots! Children grades K—5 and their parents are invited to attend. Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

CUsToM WooDWoRkING Mirror FraMes Featuring vanity matching and exotic hardwoods specialty iteMs Garden Tool boxes, benches, plant stands, cabinets, bookshelves, etc. WooD selection Sapele Mahogony Soft Maple Wenge Antique Heart Pine Cherry Hickory Walnut Marblewood Epe’

CLASSIC FILM SERIES. 7:30 p.m. • Casablanca will be playing at this week’s

Could the Homestead use a little staging? We have plants and flowers for both the inside and the outside.

series. Sunrise Theater, 250 Northwest Broad Street, Southern Pines. Info: (910) 692-8501 or www.sunrisetheater.com.

Friday, July 18

STORYTIME IN THE POOL PARK. • 11:30 a.m. Parents and children can take

the fun outside. Bring a bag lunch and stay afterwards for a one-hour free swim. Pool park pavilion, 730 South Henley Street, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

Saturday, July 19

PEACH FESTIVAL. 10 a.m. — 2 p.m. The • North Carolina Peach Festival is a celebration

Deep River

WooDWoRks

Gary Dickson PH 631.702.0418 email gdickson@nc.rr.com

500 S. Sandhills Blvd Aberdeen, NC 28315

910-944-7826

AberdeenFlorist.com

Aberdeen Florist and Garden Center

of the peach growing heritage prevalent in the Candor and Sandhills area. Event begins with a parade. Enjoy live entertainment throughout the day with music from The Sand

••• • •

Key: Art Music/Concerts Film Literature/Speakers Sports

• • •

Dance/Theater Fun History

July 2014 P��PineStraw : The Art & Soul of the Sandhills

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Band, Rocking Horse Unplugged and Blue Horizon. Come get all the peaches you can carry! Admission is free. Fitzgerald Park, corner of Railroad Street and Tomlinson Street, Candor.Info: (910) 974-4221 or www.townofcandornc.com.

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CHARITY GOLF. The • Sandhills Teen Challenge

Charity Golf Tournament raises money to help support the men’s recovery home and continue drug prevention programs throughout Moore County and across the Carolinas. The tournament will be held at Longleaf Golf and Country Club, 10 Knoll Road, Southern Pines. Info: (910) 947-2944.

Sunday, July 20

SUMMER KIDS MOVIES. 2:30 p.m. See • the blockbuster movie that brings Lego toys to life. Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

NATURE STUDY PROGRAM. 3 p.m. • Come study different aspects of nature.

$45 in-state $55 out-of-state *per magazine

Call 910-692-2488 or mail payment to P.O. Box 58, Southern Pines, NC 28388

delivered to your home!

Weymouth Woods, 1024 Fort Bragg Rd, Southern Pines. Info: (910) 692-2167 or www.ncparks.gov.

ROOSTER’S WIFE CONCERT. 6:46 • p.m. Choro das 3 performs. The Rooster’s

Wife, 114 Knight Street, Aberdeen. Cost: $20; $25/ at the door. Info: (910) 944-7502 or www.theroosterswife.org.

Monday, July 21

SUMMER CAMP. Chrismas in July. • Crafty Kids Creation Camps are designed for youth ages 7 and above. Camp runs through the July 18. Southern Pines Recreation and Parks Department. Info: (910) 692-2463 or www.southernpines.net/recreation.

MAD SCIENTIST CAMP. Theme is • Aerodynamics and Mechanical Science- action of force on objects. This camp transforms laboratory science into fun and interactive learning experiences with observations, group projects and hands-on experiments. Open to youth ages 7 and above. Southern Pines Recreation and Parks Department. Info: (910) 692-2463 or www.southernpines.net/recreation.

•KINDER FUN CAMP. “SeaQuest.” This ••• • • • • • Key: Art Music/Concerts Film Literature/Speakers Sports

Dance/Theater Fun History

We Honor & Support our Troops

July Special 15% Off For All Military (must present military ID) Offering the highest quality dog and cat foods, supplements and supplies. Training classes offered Large selection of products made in the USA

camp offers sing- alongs, music, dramatics, art, fun and play. For ages 3—6 years. Camp runs through July 25. Southern Pines Recreation and Parks Department. Info: (910) 692-2463 or www.southernpines.net/recreation.

Tuesday, July 22

LUNCH AND GAME DAY. 11:30 • a.m. — 1 p.m. Participants bring their lunch

Located in Cam Square 1150 Old US Highway 1S, Southern Pines, NC 28387 910-693-7875 Hours: M to F 10-6 • Sat 10-5 Follow us on Facebook: Cared for Canine and Cat

ECO FRIENDLY | POSITIVE ENERGY MADE IN AMERICA WITH LOVE® SIGNATURE EXPANDABLE WIRE BANGLES

Our cutie patootie store has moved New Location:

165 NE Broad Street

Wednesday, July 23

PRESCHOOL STORYTIME. 3:30—4 • p.m. Celebrate “Fizz, Boom, Read!” with the

Summer Reading Program for infants and toddlers (ages birth through 5 years). Stories, songs and fun followed by playtime. This month’s themes include Color Magic, Weather Wise, Critter Fun, and Count on It! Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

Thursday, July 24

KIDS GOLF TEEN WORLD • CHAMPIONSHIP. This event is for golfers

ages 13 to 17 who will tee up on several local golf courses, including Pinehurst Resort. The Teen World Cup will be played on Sunday, July 27. Pinehurst Resort, 80 Carolina Vista Drive, Pinehurst. Info: (800) 487-4653 or www.uskidsgolf.com.

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belli bambini 165 NE Broad Street Southern Pines, NC 28387 (910) 692-6926

FAMILY FUN NIGHT. 5:30—6:30 p.m. • Themes include marshmallow engineering,

moon science, slime science and artbots! Children grades K—5 and their parents are invited to attend. Southern Pines Public Library,

••• • •

Key: Art Music/Concerts Film Literature/Speakers Sports

• • •

Dance/Theater Fun History

July 2014 P��PineStraw : The Art & Soul of the Sandhills

We’re Here To

170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

CLASSIC FILM SERIES. 7:30 p.m. Ferris • Buehler’s Day Off will be playing at this week’s series. Sunrise Theater, 250 Northwest Broad Street, Southern Pines. Info: (910) 692-8501 or www.sunrisetheater.com.

910-692-0855

www.WindridgeGardens.com

Friday, July 25

•

STORYTIME IN THE POOL PARK. 11:30 a.m. Parents and children can take the fun outside. Bring a bag lunch and stay afterwards for a one-hour free swim. Pool park pavilion, 730 South Henley Street, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

Saturday, July 26

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TEEN MOVIE. 2 p.m. The teen movie this month is based on the bestselling young adult novel, Divergent by Veronica Roth. Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

Sunday, July 27

HOT SUMMER MOVIE. 2:30 p.m. The • film series continues with the adaptation of Robert M. Edsel’s book, Monuments Men, which tells an incredible true story of seven art historians who went behind enemy lines during World War II. Southern Pines Public Library, 170 W. Connecticut Ave., Southern Pines. Info: (910) 692-8235 or www.sppl.net.

NATURE STUDY PROGRAM. Come • study different aspects of nature. Weymouth

Woods, 1024 Fort Bragg Rd, Southern Pines. Info: (910) 692-2167 or www.ncparks.gov.

ROOSTER’S WIFE CONCERT. 6:46 p.m. • Tom Maxwell and the Minor Drag perform. The ••• • • • • • Key: Art Music/Concerts Film Literature/Speakers Sports

1650 Valley View Road • Southern Pines, NC Adjacent to Hyland Golf Course on US 1

Summer Hours: Wed-Sat 10-5, Sun 1-5

Visit

online @ www.pinestrawmag.com

Southern Pines Village Monday-Saturday 11aM-1aM Sunday 11aM - 11PM

Dance/Theater Fun History

ca l e n d a r

Marie & Marcele B

Rooster’s Wife, 114 Knight Street, Aberdeen. Cost: $20; $25/ at the door. Info: (910) 944-7502 or www.theroosterswife.org.

Monday, July 28

LUNCH & LEARN. 12—1 p.m. Adele • Kushe of Big Bloomers with “What’s New in

the Plant World — Perennials, Annuals, Trees & Shrubs.” Sandhills Horticultural Gardens, 3395 Airport Road, Pinehurst. Info: (910) 6953882 or www.sandhillshorticulturalgardens. com.

SANDHILLS • NATURAL

When you get this key, you must give it aWay at some point to a person you feel needs the message, then Write us the story of Why you gave it aWay. We employ those Who are looking to transition out of homelessness.

910.639.9097 171 NE Broad Street • Downtown Southern Pines

marieandmarceleboutique.com Like Us On Facebook

Forever Young Day Spa

Come Unwind at Tanglewood Bed & Breakfast

Where Beauty Meets Nature

HISTORY SOCIETY MEETING. 7 p.m. Potluck! The society will gather this month to share food and natural history favorites. Bring a dish or snack to contribute while the group looks through a collection of nature photography taken by members throughout the past year. Visitors welcome! Weymouth Woods Auditorium, 1024 Fort Bragg Road, Southern Pines. Info: (910) 692-2167 or www.sandhillsnature.org.

Tuesday, July 29

LUNCH AND GAME DAY. 11:30 • a.m.—1 p.m. Participants bring their lunch

Wednesday, July 30

ICE CREAM SOCIAL. 2:30—4:30 p.m. • Come escape the heat and see familiar faces at

910-692-0882

www.foreveryoungsouthernpines.com

Send your out of town guests to us!

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www.tanglewoodfarmbandb.com tanglewoodfarmbandb@yahoo.com Southern Pines, NC

• • • • • •

Facials Body Treatments Massage Therapy Botox Juvederm Microdermabrasion

Douglass Community Center for an indoor ice cream social. We will make homemade ice cream in bags. This is a senior event. Douglass Community Center, 1185 West Pennsylvania Avenue, Southern Pines. Info: (910) 692-7376 or www.southernpines.net.

PRESCHOOL STORYTIME. 3:30—4 • p.m. Celebrate “Fizz, Boom, Read!” with the Summer Reading Program for infants and

••• • •

Key: Art Music/Concerts Film Literature/Speakers Sports

• • •

Dance/Theater Fun History

July 2014 P��PineStraw : The Art & Soul of the Sandhills

ca l e n d a r

toddlers (ages birth through 5 years). Stories, songs and fun followed by playtime. This month’s themes include Color Magic, Weather Wise, Critter Fun, and Count on It! Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

Thursday, July 31

KIDS GOLF WORLD CHAMPIONSHIP. • This is one of the world’s largest junior golf championships for kids ages 6–12 and attracts over 1,200 players from across the United States and more than 30 countries abroad. Played on several local golf courses, including Pinehurst Resort. Pinehurst Resort, 80 Carolina Vista Drive, Pinehurst. Info: (855) 235-8507 or www.uskidsgolf.com.

FAMILY FUN NIGHT. 5:30—6:30 p.m. • Themes include marshmallow engineering, moon science, slime science and artbots! Children in grades K—5 and their parents are invited to attend. Southern Pines Public Library, 170 West Connecticut Avenue, Southern Pines. Info: (910) 692-8235 or www.sppl.net.

CLASSIC FILM SERIES. 7:30 p.m. • Gremlins will be playing at this week’s series.

PRESERVING AND RESTORING HISTORICAL HOMES Relocated from Nantucket Island now servicing Moore County with over 16 years of carpentry experience

Carpentry Specialist Preserving & Restoring Historical Homes Additions • New Construction • Remodeling Caretaking • Renovations & Repairs Custom made furniture and built-in cabinetry

www.nathanwilliamsconstruction.com 910.246.8072 | Cell 508.221.1016

Sunrise Theater, 250 Norhtwest Broad Street, Southern Pines. Info: (910) 692-8501 or www.sunrisetheater.com.

Art Galleries ABOUT ART GALLERY inside The Market Place Midland Bistro Building, 2160 Midland Road, Pinehurst. The gallery features local artists. Open Monday-Friday 11 a.m. – 2 p.m. (910) 215-596. ART NUTZ AND RAVEN POTTERY, 125 SW Broad St., Southern Pines. Come see the potter at work. Features art, pottery from local potters, handmade jewelry, glass and more. MondaySaturday 10 a.m. – 5 p.m. (910) 695-1555, www.ravenpottery.com. Artist GAlleRy OF SOUTHERN PINES, 167 E. New Hampshire Avenue., Southern Pines. Features art and fine crafts from more than 60 North Carolina artists. 10 a.m. – 5 p.m., Monday-Saturday. (910) 692-6077. Artists League of the Sandhills, 129 Exchange St. in historic Aberdeen. Exhibit hours are noon – 3 p.m., Monday-Saturday. (910) 944-3979. Broadhurst Gallery, 2212 Midland Road, Pinehurst. Showcases works by nation-

••• • •

Key: Art Music/Concerts Film Literature/Speakers Sports

• • •

Dance/Theater Fun History

ca l e n d a r

ally recognized artists such as Louis St. Lewis, Lula Smith, Shawn Morin, Rachel Clearfield, Judy Cox and Jason Craighead. Meet-the-artist opportunities available. Monday-Friday (closed Wednesday), 11 a.m. – 5 p.m., Saturday, 1 – 4 p.m and special appointments. (910) 295-4817, www.broadhurstgallery.com.

Circle up 211, this gallery is dedicated to local artists. Wednesday-Thursday 1 – 4 p.m.

The Campbell House Galleries, 482 E. Connecticut Avenue., Southern Pines. Monday-Friday 9 a.m. – 5 p.m. and every third weekend of the month from 2 – 4 p.m. (910) 6924356, www.mooreart.org. The Downtown Gallery inside Cup of Flow, 115 NE Broad St., Southern Pines. Ever-changing array of local and regional art, pot tery and other handmade items. (910) 693-1999. Exchange Street Gallery, Artists League of the Sandhills, 129 Exchange Street in historic Aberdeen. “It’s Southern, Ya’ll,” works of Pat McMahon and Betty DiBartolomeo. September 2-28. Regular hours noon to 3:00, Monday-Saturday. (910) 944-3979. The Gallery at Seven Lakes at the St. Mary Magdalene building, 1145 Seven Lakes Drive. Just nine miles from the Pinehurst Traffic Key:

• • Art

Music/Concerts

•

Dance/Theater

Hastings Gallery in the Katharine L. Boyd Library at Sandhills Community College, Pinehurst. Gallery hours are Monday-Thursday 7:45 a.m. – 9 p.m., Friday 7:45 a.m. – 5 p.m. and Saturday 8:30 a.m. – 2 p.m. HOLLYHOCKS ART GALLERY, 905 Linden Road, Pinehurst. Features artwork by local award winning artists, Phyllis Andrews, Diane Kraudelt, Linda Griffin, Carol Rotter, Jessie MacKay, jeweler Michele Garrett Laster and artist/owner, Jane Casnellie. Monday-Saturday 10:30 a.m. – 9:30 p.m. (910) 255-0665, www.hollyhocksartgallery.com. Lady Bedford’s Tea Parlour, 21 Chinquapin Road, Pinehurst. Features local artist Jude Winkley’s original oil paintings. Tuesday - Saturday 8 a.m. – 4 p.m. (910) 255-0100, www.ladybedfords.com. The Old Silk Route, 113 West Main St., Aberdeen. Specializes in Asian original art, including silk paintings, tapestries, Buddhist Thangkas and Indian paper miniatures. Monday, ThursdaySaturday 11 a.m. – 4 p.m. (910) 295-2055.

• • Film

Literature/Speakers

• • Fun

History

SANDHILLS WOMAN’S EXCHANGE, 15 Azalea Road, Pinehurst. All merchandise at the Exchange is handmade by consignors who live in the community. 10 a.m. – 3 p.m. Tuesday through Saturday. Lunch served 11.30 a.m – 2 p.m. (910) 295-4677. Seagrove Candle Company, 116 N.W. Broad St., Southern Pines. Showcases art of the Sandhills and Seagrove area. Monday, Wednesday-Saturday 10 a.m. – 5 p.m., (910) 695-0029. SKY Art Gallery, 602 Magnolia Dr., Aberdeen. Tues.-Sat. 10 a.m. – 5 p.m. (910) 9449440, www.skyartgallery.com. Studio 590 by the pond in Dowd Cabin, 590 Dowd Circle, Pinehurst. This historic log cabin is the working studio and gallery of artists Betty DiBartolomeo and Harry Neely. Fine oil paintings, commissions and instruction. (910) 639-9404. White Hill Gallery, 407 U.S. 15-501, Carthage, offers a variety of pottery. (910) 947-6100.

•

Sports

see better. be better. wrap around view tourpro has an innovative design to ensure a perfect fit under any cap, combined with a wrap-around view so that you can focus on holing the putt. support your vision — adidas.com/eyewear

www.metrospecs.us

910.221.0191

adidas_golf_ad_a5_quer_coop.indd 1

Dustin Johnson (USA) wearing tourpro

Silhouette International Schmied AG, adidas Global Licensee, adidas, the 3-Bars logo, and the 3-Stripes mark are registered trademarks of the adidas Group. Silhouette International Schmied AG, adidas Global Licensee. Le nom adidas, le logo 3-Barres et la marque aux 3 Bandes sont des marques deposées par le Groupe adidas. pic ©: Hansi Heckmair

Fabulous Finds in Fayetteville

Performance Eyewear by Adidas, Smith Optics, Nike & Greg Norman as well as luxury eywear & sunglasses by 31.08.12 15:41 Silhouette ~ Tom Ford ~ Ferragamo Porsche Design ~ Valentino Calvin Klein ~ Dior ~ Gucci John Varvatos and others

Star Spangled

BargainS!

high cotton high cotton CONSIGNMENT boutique | 910.307.5353 3010 Traemoor Village Dr., Suite 190, Fayetteville, NC 28306

high cotton CONSIGNMENT | 910.483.4296 2800-4 Raeford Rd., Fayetteville, NC 28303

201 South McPherson Church Road / McPherson Square Suite 105 in Fayetteville

July 2014 P��PineStraw : The Art & Soul of the Sandhills

THE FREEDOM TO DO EVERYTHING YOU WANT. AND NOTHING YOU DON’T.

Schedule your personal visit today!

910.688.3093 Senior Living | Memory Care 101 Brucewood Rd | Southern Pines elmcroft.com

! n e p O w o N

Luxury Wine Bar & Outdoor Smoking Lounge Craft Beers & Live Entertainment Where the smoke never gets in your eyes. 100 Magnolia Rd, Unit 104 • Pinehurst, NC 28374 (Corner of Market Sq & Magnolia)

(910) 420-8030 www.vineintheash.com

If your legs could talk...

10:00am-2:00pm

They would tell you that you no longer have to suffer from the unsightly appearance of spider and varicose veins. They would tell you that varicose veins are not just unsightly, they are progressive and may worsen unless treated.

Extraordinary Choice,

Exceptional Lifestyle.

Well•Spring residents enjoy exceptional retirement living with the most diverse mix of social activities and healthcare plans in the area. Here you can maintain an independent lifestyle while enjoying new friendships and opportunities for enrichment. At Well•Spring, we strive to be your first choice for retirement living. Contact us today to learn more about our award-winning community.

VASCULAR & VEIN CARE CENTER

Tammy Joyner, RN-BC, RTR Certified Sclerotherapist Call our office for a complementary consultation. Prompt referrals to board certified Vascular Surgeons. 5 First Village Dr. • Pinehurst, NC 910.295.0212

www.well-spring.org

4100 Well Spring Drive, Greensboro, NC 27410 Phone: 1-800-547-5387

CARF/CCAC ACCREDITED SINCE 2003

EXPERIENCE a SUMMER RO M A N C E that will LAST FOREVER. After just one visit to Penick Village, we know you’ll fall in love with our naturally beautiful, vibrant community. Here, you can enjoy independence, plenty of amenities and social opportunities, and peace of mind in a welcoming neighborhood of new friends and neighbors. Join us for lunch this summer and learn about all we have to offer—it may just be love at first sight.

J O I N U S fo r LU N C H June 23 | July 14 | Aug. 18 All luncheons start at 10:30 am. To RSVP for the date you prefer, call us soon as space is limited. (910) 692-0449.

416 S. Elm Street High Point, NC 27260 336.887.1315 M/C, Visa, AMEX, Cash Accepted Monday - Saturday 10am-5pm 92

A Community for Active Lifelong Living A Continuing Care Retirement Community

500 East Rhode Island Ave. | Southern Pines, NC www.penickvillage.org | (910) 692-0300

July 2014 P��PineStraw : The Art & Soul of the Sandhills

ca l e n d a r

Nature Centers Sandhills Horticultural Gardens (32 acres of gardens). The Sandhills Horticultural Gardens are handicapped-accessible. Daylight hours year-round. (910) 695-3882. Weymouth Woods Sandhills Nature Preserve (898 acres). 1024 Fort Bragg Road, Southern Pines. (910) 692-2167.

Tufts Archives. 9:30 a.m. – 5 p.m., Monday-Friday, and 9:30 a.m. – 12:30 p.m. Saturday. (910) 295-3642.

Bethesda Church and Cemetery. Guided tours for groups by appointment. 1020 Bethesda Road, Aberdeen. (910) 944-1319. Bryant House and McLendon Cabin. Tours by appointment. (910) 692-2051 or (910) 673-0908. Carthage Historical Museum. Sundays, 2 – 5 p.m. or by appointment. Located at Rockingham and Saunders streets, Carthage. (910) 947-2331. House in the Horseshoe. Open year-

• • Art

Music/Concerts

•

Dance/Theater

Malcolm Blue Farm and Museum. 1 – 4 p.m. Wednesday-Saturday. Group tours can be arranged by appointment. (910) 944-7558 or (910) 603-2739.

Shaw House. Open 1 – 4 p.m. TuesdayFriday. (910) 692-2051.

Historical Sites

Film

Sandhills Woman’s Exchange Log Cabin. Open 10 a.m. – 3 p.m. (910) 295-4677. PS To add an event, email us at pinestraw@thepilot. com by the first of the month prior to the event. Or go to www.thepilot.com and add the event to our online calendar. Literature/Speakers

• • Fun

History

F A C T

E C H O

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R O U T

C A N A L

A G A P E

5 9 1 2 4 3 7 6 8

Union Station. Open 8 a.m. – 5 p.m. Located in downtown Aberdeen. (910) 944-5902.

• •

I SCREAM!

from page 111

Solution:

North Carolina Literary Hall of Fame. 10 a.m. – 2 p.m., Monday-Friday, at the Weymouth Center for Arts and Humanities, 555 E. Connecticut Avenue., Southern Pines. (910) 692-6261.

VILLAGE ARBORETUM. 35 acres of land adjoining the Village Hall on Magnolia Road, Pinehurst. (910) 295-1900.

Key:

July PineNeedler Answers

round. Hours vary. 288 Alston House Road (10 miles north of Carthage), Sanford. (910) 947-2051.

M E O C K W H E O N E C T V O E L R A W T A M E R O P A E I D D

2 8 4 1 7 6 9 5 3

3 7 6 8 5 9 4 1 2

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7 4 2 5 9 8 6 3 1

9 1 8 3 6 2 5 4 7

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A T E L A X V I T A

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Sports

BUYING & SELLING ALL GOLD & SILVER Carthage Saw & Mower 910-947-2041 3812 Hwy 15-501, Carthage

910.944.0808

800 N Sandhills Blvd, Aberdeen, NC 28315 Next to the Aberdeen Police Department

BUYING ALL:

Sterling Silver

Stop on by to see how we can save you money on your new TORO! Z MASTER ZERO TURN MOWERS Commercial grade Toro Z Master mowers are tough enough to power through the most challenging conditions for a pristine cut every time. It’s combination of performance and durability is an investment that stands the test of time.

Scrap Gold

Diamonds

Gold & Silver Coins

Free Friendly Appraisals! • Fast, Secure & No Pressure Private Transaction Room PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July 2014

i n i n g

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195 american fusion cuisine supporting local farmers

lunch tues-sat 11-3 dinner wed-sat 5:30-9:30 chef prem nath

195 bell avenue southern pines 910.692.7110 www.195americanfusion.com

WEDNESDAYS

FARMERS

MARKET

2:30-5:30pm Village of Pinehurst Parking Lot 1 Village Green Rd. West

SATURDAYS 10:00am-1:00pm Village of Pinehurst Parking Lot 1 Village Green Rd. West

Fresh & Local Produce Pasture Raised Meats Free Range Eggs Baked Goods & Crafts Live Music & More!

July 4th Parade

Specializing in Authentic Japanese Cuisine

Peach Day!

Hibachi • Sushi • Noodles and Tempura dishes Party Rooms Available

9:30am - 12:30pm Downtown Pinehurst

July 12th • 10:00am - 1:00pm

Downtown Pinehurst Parking Lot Peach Dessert Competition, Cash PRizes! Details for entering contest at www.sandhillsfarmersmarket.com Contact Us: 803.517.5476 www.sandhillsfarmersmarket.com sandhillsfm@yahoo.com | www.facebook.com/SFGMarket

www.mtfujibistro.com • 910-944-9340

Open Lunch: Tues-Fri. & Sun- 11:30-2:00 pm (no lunch Saturday) Dinner 5-9 pm, Fri. & Sat-5-10 pm Closed Monday

July 2014 P��PineStraw : The Art & Soul of the Sandhills

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Join Us Everyday for

World Cup Action June 12th-July 13th!

MOORE COUNTY FARMERS MARKET

“The Cooking Demo by Martin Brunner of The BakeHouse Saturday, July 12th, 9:30 to 11:30”

Open 7 nights Dinner served at 5 pm We are no longer serving lunch.

Mondays- FirstHealth (Fitness Center) Facility courtesy of First Health 170 Memorial Dr • Pinehurst 2pm-5:30pm Will be open through October 27th Open Year Round • Thursdays - 604 W. Morganton Rd (Armory Sports Complex)

Enter Our Foosball Tournament

Facility courtesy of Town of Southern Pines Southern Pines 9am-1pm

Saturdays - Downtown Southern Pines

and You Could Win a Foosball Table!

Facility courtesy of Town of Southern Pines

STOp in FOr DETailS. 155 NE Broad Street Southern Pines, NC 910.692.4766 belltreetavern.com

Tomatoes, Fruits, Veggies, Jams, Meats, Flowers & Plants, Corn, Baked Goods, Prepared Foods, Crafts, Goat Cheese, Peaches, Cantaloupes, Blueberries, Watermelons

Broad St & New York Ave 8am-Noon Will be open through October 25th

New Shrimp Box 70 Market Square (in the village of Pinehurst)

ten-ya.com

910-255-1085

Call 947-3752 or 690-9520 for more info.

hwwebster@embarqmail.com Web search Moore County Farmers Market Local Harvest www.facebook.com/moorecountyfarmersmarket SNAP welcomed here

BUYING GOLD & SILVER HIGHEST PRICES PAID!

We Are Buying: www.PinehurstCoins.com • Sterling Flatware

• Rare Coins & Bullion

• Platinum, Gold & Silver Coins

• Scrap Gold & Silver

• Diamond, Gold & Silver Jewelry • US Paper Money & Notes • Free Appraisals • Private Transactions Rooms Available Upon Request • On Site Smelting and Assay • View our Entire Inventory On Our Website

PCE

Pinehurst Coin Exchange Inc.

1420 Highway 5 | Pinehurst, NC

910.235.COIN (2646)

It’s Summer. Time to Party!

Bachelorette Parties Birthday Parties Girls Night Out

Build Strength, Flexibility, Body Awareness and Confidence

Special Offers

5 class package for $60 10 class package for $90

910-725-1931

www.aryiafit.com • 180 S. Page St. • Southern Pines, NC 28387

Discover the Difference

Carpets and Upholstry get cleaner Stay Cleaner Longer

Carpets Dry in 1 Hour • Safe for Babies, Pets & Environment •Extend the Life of your Carpet

295-0502

www.heavensbest.com

Cool Comfort for your home

Energy Efficient Air Conditioning Units • Economical • Reliable • Powerful

Commercial • Residential HVAC • Homes • Businesses • Schools • Churches

CALL US TODAY

949-3232

Plumbing & Heating Co., Inc since 1948 license #670

July 2014P��PineStraw : The Art & Soul of the Sandhills

SandhillSeen

Sakeena Lites, Gecyca Martin

2nd Annual Beef and Beer Benefit Pinehurst Fair Barn Friday, May 29, 2014 Photographs by Al and Annette Daniels

Katie Hughes, Niki Barnes, Brooklyn Smith

Joan Hilsman is flanked by her parents, Lee and Bill Corbett (WWII honored veteran)

Kyle and Tyler Graman, Ryan Misero

Chris Chastain, Elwood Kennedy, Daniel Safley, Mike Ratkowski

The Wright Family – Brian, Heather (holding Anna), Nathan, and Jacob Lance and Stephanie Stucky

Tracey and Joe Harrison, Heather Byrne and her children James and Kaitlyn

Jeanette and Steve Moore

Vonda and Michael Auxer Ellen McIntosh, Kathy Burke, Kathy Bradford

front – Steve Paul, Kelli Iddings, Jordan Larson. back – Jon Hickey, Ray Be, Caleb

Kate Williams, Sandi Reidy, Anne Owen, Nancy Pritchard

The Ice Cream Parlor

14th Annual

Blues

Established in 1976

Downtown Southern Pines 910-692-7273

sandwiches

burgers

salads wraps

soups floats ice cream

coffee check out our daily specials on facebook

Crawl southern pines, nc

Saturday, July 12th, 2014 Featuring

Sunrise Theater 1:00 - 4pm 7:30-9pm Eye Candy 9-10pm 10:30-1am Wine Cellar 7:00-11pm O’Donnell’s 9:00-1am Bell Tree 900-1am Cup Of Flow 9:00-1am Rhett’s 9:00-1am Betsy’s Crepes 9:00-1am The Jefferson 9:00-1am

PERFORMANCE UNDER THE MARQUEE PAT MOTHER BLUES COHEN BOO HANKS LAKOTA JOHN & KIN LIGHTNIN’ WELLS COOL JOHN FERGUSON HARVEY DALTON ARNOLD BLUES BAND TAD WALTERS & JOHN DEE HOLEMAN JEFF LITTLE JOHN IRONING BOARD SAM BIG RON HUNTER AND THE KING BEES

For tickets and more information, go to www.sunrisetheater.com.

All access Armbands are $18 before July 6th and $20 after July 6th. “Day of” Ticket sales begin at 10am with the Annual Sidewalk Sale at the tent near the train station. The Sunrise Preservation Group. Inc. is a 501 (c)(3) Tax-Deductible, Non-Profit Organization

n o l a s t p conce TM

SSENCES ND PLANT E A R E W O FL OF PURE D SCIENCE THE ART AN

125 NE Broad Street Southern Pines, NC 910-246-0552

July 2014P��PineStraw : The Art & Soul of the Sandhills

SandhillSeen Boys and Girls Homes of North Carolina 10th Annual Benefit Luncheon Country Club of North Carolina Monday, June 2, 2014 Photographs by Al and Annette Daniels

Isabel Oppen, Ruthi Walker, Ellie Wiest, Carole Moody

Carolyn Register, Linda Piechota

Gary Faircloth is having fun with the guests posing in a ladiesâ&#x20AC;&#x2122; hat

Sharon Lawson, Cathy Gough

Char Magiera, Joyce White, Norene Casavant, Jan Carey, Nan Brown

Cathy Roofe, Malinda Summey Hartley Fitts, Sharon Lawson, Donna Engelson, Kitti Pyne, Brenda Blackwell

Kay Bozarth, Mary ann McCrary Ron Jones, Roy Register, and Gary Faircloth are having fun posing in ladiesâ&#x20AC;&#x2122; hats

Polly Curl, Barbara Weeks, Nina Edmonson, Kathy Wright Brenda Blackwell, Donna Engelson, Kitti Pyne

Susan Gordon, Barbara Rothbeind, Jackie Rosenblum

Margaret Shaw, Joan Hodges, Barbara Beatty, Judy Scyster

Trend Setting American Cuisine

A Mod-o-doc SpeciAlty Store

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July 2014 i��PineStraw : The Art & Soul of the Sandhills

SandhillSeen Paul S. Brown and his Classical Realist Friends Opening Reception Campbell House Friday, June 6, 2014 Photographs by Al and Annette Daniels

Exhibiting artists Carmen Drake-Gordon and Joanne Kilpatrick, are with Carol McLean

Jesse Akin, Frank Pierce

Sharyn Cruce, Donna Steiner

Joan Vasilik, Carol Brown and exhibiting artist Paul S. Brown

Kelley Keith, Chantal Schurr

Tom and Valerie Kessinger Gwen Murray, Betty Chaplin, Robbie Salisbury

Marge LaVoie, Carolyn Alli, Mary Claire Barry, Linda Kiefer

Marcia Krasicky, Susan Scheifley Bernadette Dabady, Teresa Milazzo

Kevin Lewis, Chris Dunn, Pat McGowan, Walter Snyder

Beth and Sam Walker, Anne Holmes

PineStraw : The Art & Soul of the Sandhills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July 2014

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Silver Restoration Event Are you proud to use & display your family silver...or do you hide it away because it’s old or broken? For one day only, Silver Restoration E x p e r t Beverly Byrd will be at our store to provide free recommendations and estimates on bringing new life back to your old sterling & silverplated heirlooms. Missing parts replaced. Broken pieces repaired. Sterling silver polished. Replating too! You’ll love entertaining again with your family silver or just having it restored to pass along to the next generation. So gather up your old silver today and come Save 20% Off!

Before

SAVE 20% 1 Day Only!

No appointment necessary

After

25-Year Warranty on Replating Tue, July 29 ONLY

10:00 - 4:00 229 NE Broad St Southern Pines • 910-692-0551

Available at Kees Appliance Center 104 E. Main St. • Downtown Aberdeen 910-944-8887

4 Courses

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Unlimited Golf at All Four Courses Unlimited Complimentary PGA Golf Instruction Swimming Pool & Fitness Center Access Exceptional Meeting Space for 10 - 345 Guests

Beautiful Wedding Venues Experienced Event Planner & Culinary Team Lodgings at CCWP Golf Courses Open To The Public For Membership, Events & Accommodations 910.949.4332

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ACTive DUTY Military Discounts on All Memberships

July 2014 i��PineStraw : The Art & Soul of the Sandhills

SandhillSeen

Cyndee Davis Stephen Williamson

First Friday Downtown Southern Pines Friday, June 6, 2014

Photographs by London Gessner

Leigh Velevis, Michelle Davis, Mary B. Later

Susan, Bob & Ryan Baer Wendy & Chad Webb

Anna Pilson, Karen Pilson, John Walen, Jeannie Carpenter Mind Your Body Pilates

Linda Jessie, Ashley Luckie Gracie Bell, Kennon Later

Martin Dowd, Carol Dowd, Charlene Sazama

Donny & Allison Bucholz

Cindy Hughes, Lenore Rittenhouse, Alex & Kim Gavrelis

Janet & Allen Baker Coldstone Creamery

Sandra & Kent Smith

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Hand-crafted Custom Cabinetry

One of the nation’s most experienced laser practices with the finest in spa services and dermal injectables.

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lASer TreATMeNTS hair removal • tattoo removal Aged Skin • Sun Spots Acne & rosacea • Spider Veins & More!

SKiN cAre Facials & hydrafacial® Chemical Peels Full Body waxing Microdermabrasion Dermaplaning SkinPen Micro-Needling Eyebrow & Eyelash tinting

perMANeNT MAKeUp

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Benefit Peel Laser Neck Tightening Laser Revitalization

Ofelia N. Melley, MD 80 Aviemore Court • Pinehurst • Monday-Saturday

910.295.1130

910.690.9800 What wood you build?

Visit us ONLINE for more information & to shop your favorite products:

www.PINEhurStLASEr.COM

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www.southernpinewood.com

July 2014 i��PineStraw : The Art & Soul of the Sandhills

SandhillSeen

James , Tiffini, Gabriela & James III

Army Band & Frozen Movie Southern Pines Friday, June 13, 2014 Photographs by London Gessner

Alaina & Miller Brandon, Robert , Caleb, Alyssa, Shannon & Courtney Heaton

Lissaette, Gabriel & Matt Wilson Jazmin, Frank, Francy & Evette Rawls

Paul McDonald, Isabella Colon, Tania & Gigi Colon

Melinda & Ella Faust, Georgia Peterson, Melissa Faust, Carrie Peterson & Wilson (dog)

Chief Warrant Officer Mike Franz, Captain Dae Kim, Sargeant Major Jesse Hughes

Mike, Mia, Jeanine & LIam McDermott (Manhattan, KS)

Aniya & Herman Jones

Yogarani, Jaya Elamaran, Maria, Ria Elamaran, Chaw Han, Aryan Rios

A.J., Samantha, Savannah & Walter Smithers

Elizabeth Patterson, Jennie Barker & Mike Patterson

Rosie & NIcole Campbell

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PineServices

Bella spa & nails

www.Bellanailspa.us

Giving families

a brighter future with

compassionate home care.

Located in the Village of Pinehurst

50 Market square, pinehurst (3 Doors Down from Dugan’s Pub)

910.215.9666

We Specialize in nail services, Waxing, Manicures/pedicures & Foot Massage.

24 hour, 7 days a week availability

NC Licensed & Nationally Accredited Home Care Agency

780 NW Broad Street • Suite 410 Southern Pines, NC

910-246-0586

COTE

TIMEWORKS Watch & Clock Specialist

Repair It & Wear It Your safety and satisfaction are our top priority at Bella Spa! Monday-Saturday 10:00am-7:00pm Sunday 12:00-5:00pm

Fine Selection of Wenger, Seiko & Belair Watches, Disney & Marvel Comics Watches, Novelty Clocks, and Gift Items!

www.CoteTimeworks.com

Call for appointment

Pinehurst

910.303.8346

910-315-3206 vickieaumaninteriors@yahoo.com

katherine rice, instructor to bring the PILATES FOR BUFF BONES® program to North Carolina.

910.690.6548 legacy lakes club 155 legacy lakes way, aberdeen, nc 28315 www.artofmotionpilates.com

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By the Hour

106 E. Connecticut Ave., Southern Pines

It’s time to be pro-active about bone health

A unique and dynamic full-body Pilates-based workout that targets bone strength, balance and posture.

By the Project

Nutritional Supplements Health & Beauty Natural Cleaning Career & Income Opportunities

Natural Nutrition Company

Our Mission: We Provide a Healthier Life For Everyone and a Better Life For Anyone® Steven Graves - Independent Shaklee Distributor 910-690-8381 • reddoor1108@gmail.com 122 W. Pennsylvania Ave. • Southern Pines

July 2014 i�� PineStraw : The Art & Soul of the Sandhills

T h o u g h ts f r o m T h e P o r c h

A Coiled Garden Hose and a Perfect Steak

By Geoff Cutler

The strangest things remind

me of my father. The other day I was coiling the garden hose. We don’t have one of the new ones yet that contracts back to a neat little lightweight bundle when you’re done using it. Ours is a standard old green rubber and vinyl number; weighs a ton; and routinely kinks without any prodding on my part. The same kind Dad used when he was out watering the impatiens, his rock garden or the lawn.

He had his hoses all over the property, pre-positioned and nicely coiled. Back then, only golf courses had underground sprinkler systems. The rest of us attached the end of the hose to an oscillating yard sprinkler or spray nozzle, or simply shoved a thumb into the hose end. Anyway, after he’d dragged a hundred of feet of hose to different spots for water, he’d bring it all back in by snaking it into a perfect coil on the ground. Out front at our place, parts of which rested on granite rock, boulders protruded from the ground. He coiled the front yard hose onto one of these, and that was its home for the summer. This particular hose he coiled in two coils, making a figure 8. The smaller of the two coils, the one with the female connector on it, ran to the spigot on the outside of the house. The larger side of coiled hose he pulled out for his watering. A masterful presentation, this hose resting on the rock and out of the way of his mower’s blade. In winter, when his hoses would surely freeze if left out in the weather, he hung them in the basement, once again perfectly coiled on wall racks. Sometimes, I’d use the hose. And I wouldn’t coil it up right. He’d have a fit. “Come here boy,” he’d yell, “and let me show you how to do this so next time you won’t leave my hoses all tangled and kinked and going every which way.” Then he’d show me. “Now,” he’d say, all serious about the proper mechanics of the job at hand, “the first thing you got to do is pull the part of the hose that you’ve been using all the way out and make sure it’s lying straight and flat and in line with where you’re going to be pulling it. That

way, as you bring it back in you’ll know that that hose will lay down nicely on top of itself. No kinks. Now . . . pay attention, boy!” So there I was the other day having just laid the hose all the way out so it lay nice and straight and flat. Then, standing over the first loop of my soon to be coil, I played the hose out slow and gentle in that circular motion, just like he showed me. I could almost feel his presence, looking over my shoulder as the coil piled up nice and neat. And then I was done, and it looked good. And I could almost hear him: “That’s how you do it, boy!” Strange, isn’t it? The odd things about a parent, long gone, that come back to you. Coiling a hose in the backyard, and all of a sudden my father’s ghost is standing next to me making sure I remembered what he taught me. And later that same day, while shepherding the steaks on the grill to hopeful perfection, I got another visit from him. I don’t know whether steaks were generally cut thicker back then when he handled the job; chances are they were because the meat didn’t cost about the same as a monthly car payment, but I always watched him while he cooked, and the sirloins were thick, a couple of inches at least. He cooked them on an open and hot fire. He never dropped a lid on it. The steaks were edged by a thick hide of fat and they’d flame and sizzle. He’d fling a little water on the coals if he thought maybe the flames were getting away from him. But seconds later the fire would roar right back, so he’d fling a little more. And when he thought the steaks were right, off they’d come. He’d carve through the outside, seared crispy brown with spots of charring and into the perfectly rare to medium rare on the inside. It was that combination of texture, the crusty outside and tender inside, that made his steaks so good. And he didn’t clutter these steaks up with a lot fancy marinades or rubs. Just salt and pepper. He’d say if the meat was any good, it didn’t need all that stuff. I’ve been attempting to copy his method for years, and when I flipped the steak, I realized right away it was too soon. Not seared enough. The goal is to flip the steak once and when that second side is done, so is the steak. He thought if you were constantly flipping the meat, trying to keep it from charring, the juices ran, and all you were doing was drying the steak out. I quickly turned the steak back and hoped I hadn’t wrecked it. I pulled up the stool I keep next to the grill and sat down intending to be a little more patient. I took a sip of my cocktail and thought about steaks and hoses and him. PS Geoff can be reached at geoffcutler@embarqmail.com.

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July 2014 i�� PineStraw : The Art & Soul of the Sandhills

T h e A c c i d e n ta l A st r o l o g e r

Traveling Time July’s stars are on the move

By Astrid Stellanova Everybody seems to be riding, sliding and gliding into the astral station this month. Better ask yourself if it’s the destination you planned on or the one you got fooled into by some celestial ticket agent.

Cancer (June 21—July 22) When Mercury is direct in your sign, let’s just say it is a safe bet that YOU are too. As in blunt and to the point. That is the good news on July 1. And wait — here’s a little bonus. It is a very good time to be direct, because an old love or missed opportunity arises. Seize it, baby. “If it’s for you, don’t let it get by you,” as my grandma said. After the 15th, Leo exerts a lot of financial pull for your sign. $Ca-ching, Honey$! You’re gonna be geo-caching — if that’s what going out and digging up a windfall means. Leo (July 23—August 22) I hate to talk practicalities with a Leo — that’s like speaking Cajun to the clerk at the Climax post office. It’ll get you puzzled looks but zero comprehension. But here goes anyhow: Keep your britches on, and drive the speed limit. Wear your seat belt. Check your credit rating. And own your problems. Your life may not look broken to you, but you’re gonna have to fix it anyhow. Starting today, Leo, ask yourself if being so right trumps all hope of personal happiness. Virgo (August 23—September 22) The stars are gonna blind you with a meteor shower of duckies, daisies and general, all-purpose happiness this month, especially on the 25th. The 26th is also a red letter day to mark on the calendar — everything looks bright and right. Call your friends and get the party started. You are going to have unusual pull in a lot of arenas — both in romance and career — so don’t waste one minute second-guessing or analyzing it. Just be grateful, dammit. Libra (September 23—October 22) You find something long lost this month. Something you once valued that you really need right about NOW. Here’s what it could be: a firstclass ticket on the Express Yourself Train. You gotta ticket to ride, ride, ride! A fast-tracked, special delivery of your own fool self to the state of happy, Baby! This is going to be your month to bedazzle, play and whip out the ole party plans come the full moon on the 12th. Good luck, good times and good friends are all in the stars for you. Not one single day looks dim. Scorpio (October 23—November 21) Remember how much you wanted to go cross-country in an RV? Well, move over, Winnebago! This is an excellent time to drive somewhere other than straight to Crazy Town. By the 18th, Venus enters your fifth house bringing romance, and you may find yourself with company in that Winnie. By the end of the month, a job offer might clip your wings, so skedaddle now while the going’s good. Sagittarius (November 22—December 21) A temptation gets your attention that shouldn’t after the 18th — it’s an itch you shouldn’t scratch. A slicker trickster might want you to sign the bottom line, but that don’t mean you should. Walk and don’t look back. Meanwhile, a better deal is waiting. On the 16th, something especially supercalifragilisticexpialidocious happens. Are you psychic? Are you seeing through walls? Good golly, just maybe!

Capricorn (December 22—January 19) Celestial discharges might make it hard for you to concentrate right now. I don’t mean body odor, Baby. I mean transitions to the Great Beyond. Relationships are everything during this month. Before Mercury enters Leo at the end of the month, someone may leave you a remembrance, or even an inheritance, which you richly deserve. Stay with your instincts, and don’t get pushed around. Someone may make an offer that you thought would never come. Aquarius (January 20—February 18) You think with your pie hole open, the way a lot of people eat. But thinking is much nicer than chewing with your gums grinning at me. There’s a lot to chew over anyhow. Here’s why: Venus is in Cancer by the 18th; it makes you want to change something. New hairdo or hair don’t, won’t much matter, cause you choose change and change is choosing you. Screwing around with your hair is safer and easier to fix than running around with a married neighbor. Pisces (Feb. 19—March 20) It may have felt like someone in authority fired a warning shot straight into your brain last month. Dust off the resume, because somebody loves and wants you. Somewhere. Now you gotta march right out and find them, because the stars are kinder. July 16 and 20 are days when you will hit a target — not be one. Aries (March 21—April 19) The 25th is THE day to finally get your day. THE day — the kind that Dolly Parton sings about, when you strut yourself on down the street, shooting star power sparks right out of your heels. Heck, you are farting success right out of your backside. Remember, you’re an Aries. Even if you mess up, you will have time to fix it before most people even figure it out. But whatever you do, don’t ride through the car wash in your convertible until after August. Taurus (April 20—May 20) You get the big picture this month, starting with the full moon on the 12th. On the 15th, Jupiter enters Leo, which means a full year of firesign planets aligned in your sign. Fun, finances, frivolity and frolicking are yours. What you might want to do is consider a new move, job or love. And if you don’t feel like it, put it off until the day after tomorrow and eat macaroni and cheese. Gemini (May 21—June 20) Your birthday gift is delivered a bit late, but it’s a flat out lulu. By the middle of the month, Jupiter transits Leo. The twins start partying and don’t stop until August 11. Travel! Romance! Jackpots! For everybody else, it may look like moonlight and madness, but for Gemini it is going to be one crazy good time. For once, you just might get a dividend check instead of a reality check. You are ever the complex ones, my little twins. They may call you out. They may call you for breakfast. They may call your bets. But nobody, anywhere, calls you dull. PS For years, Astrid Stellanova owned and operated Curl Up and Dye Beauty Salon in the boondocks of North Carolina until arthritic fingers and her popular astrological readings provoked a new career path.

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Real Estate in the Sandhills

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July 2014 i�� PineStraw : The Art & Soul of the Sandhills

July PineNeedler Scream! I ISCREAM!

By Mart Dickerson

12 15

70 Was in front 71 Greek 'd' 72 heart test, for short

DOWN

1 2 29 30 31 32 33 3 4 34 35 36 37 38 39 5 40 41 42 6 7 43 44 45 46 47 8 48 49 50 9 10 51 52 53 54 11 16 55 56 57 58 59 60 61 62 17 63 64 65 66 21 25 67 68 69 27 70 71 72 28 29 30 33 Child’s seat 64 Standoffish ACROSS 31 34 De __ (anew) Squirrel’s paying to the dinner 35 exempt from66 1ACROSS Opp. of masc. 32 67 Imitate 35 Exempt from paying Irs 4 Worm-like stage to the IRS 68 Book by Homer 36 opp. of masc. 9 1 Furniture wood 40 Gun fight challenge 37 40 Gun fight 69 Pod vegetable Worm-like stage Morse code dash 124 Expert 41challenge 38 41 Morse code dash a waiter 70carries Was in front Furniture 139 Dog goodywood 42 What 39 42 What a 43 waiter carries 71 Greek ‘D’ 14 for Mr. I sCreaM! expert 12 Nickname 43 I SCREAM! 72 Heart test, for short44 dog goody 47 own 13 Trump 45 15 full (stuffed) nickname for Mr trump47 Own 48 residue from our state tree 14 __ 46 from our as dough 18 on “Cheers” 48 Residue49 DOWN risen, __ full (stuffed) 15 Waitress state tree 50 19 Waitress on "Cheers" 18 Anger 51 Picture taker1 Truth 49 Risen, as dough 51 20 finch 2 Resound, on a anger 19 Common 54 Give off 51 Picture taker 52 mountain 22 Muhammad Common finch 55 the past 20 Boxer 54 Give off 53 3 co. Cry like a cat 23 boxer Muhammad large computer 22 Shoshonean 55 The past56 57 4 Type of partnership 24 __ upon a time 23 shoshonean 59 Circus leg extensions (abbr.) 56 Large computer co. 58 26 Animals that were 24 __ upon a time 63 doze 59 Circus leg extensions 5 Opera solo bag carriers on 60 animals Road that where 26 Midland once bag63 Doze 64 standoffish 6 Genuine 61 carriers on Midland rd once. 66 squirrel's dinner 29 Builders 62 29 builders 67 Imitate 64 33 Child's seat 68 book by homer 65 34 de __ (anew) 69 Pod vegetable 24

8 7

Sudoku:

Fill in the grid so every row, every column and every 3x3 box contain the numbers 1-9.

5 3

7 6 9 2 4 7 5 1

2 7

9 4

8 2

truth 7 I SCREAM! resound, on a mountain 8 Dined Cry like a cat 9 of Abhorrence type partnership, abrv. 10 operaMain solo artery 11 Leg joints Genuine 16 I SCREAM! I sCreaM! 17 Clark __ (Superman) dined 21 Bus. subj. abhorrence 25 artery Wear away Main 27 joints Careless, lazy leg 28 Indifferent I sCreaM! 29 Ceases Clark __ (superman) 30 subj. Trounce bus. 31 Always Wear away 32 Growl Careless, lazy 36 Trio Indifferent 37 Cereal ingredient Ceases 38 Soap up trounce 39 Looked at always 44 Battle of nations Growl 45 Blind writing trio 46 Sweet potatoes Cereal ingredient 50 Brief soap up autobiographical looked at sketch battle of nations 51 Erie, e.g. blind writing 52 Open mouthed sweet potatoes 53 Minibike brief autobiographical sketch 57 Simmer erie, ie 58 Castle protection open mouthed 60 Run easily Minibike 61 Long hike simmer 62 Catch in nylons Castle protection 64 Help run 65 easily Those who make the long hike food laws (abbr.) Catch in nylons help those who make the food laws (abbr.)

$350,000

Puzzle answers on page 95

Mart Dickerson lives in Southern Pines and would welcome any suggestions from her fellow puzzle masters. She can be reached at gdickerson@nc.rr.com.

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southwords

Something Borrowed

By Emma Dedmond

It was supposed to be elegant.

And she supposed, in a way, it was. The house was old, large and fancy; the kind that reminded you of plantation owners before the Civil War. The road leading to it could be called quaint, but was really just a dirt path that wound by the stables and up to the back of the house, where the long unused shed had a cracked window, and most of its contents were permanently strewn in semiorganization across the yard.

But most of the guests wouldn’t see this. They would come in the front, where a long gravel driveway passed by pristine fences and well-kept flowers, until it split into a circle with a small collection of daisies at the very center. From there they would go right, past the sign that explained in great detail the history of the house and the grounds, which no one who actually grew up there had ever read, to the side of the house, where a large oak tree stood in the center of the lawn, and a field stretched backward, outward, surrounded by thousands of looming, towering longleaf pines. They would, hopefully, ignore the odd patch of too-green grass that lay in a perfect rectangle and stood out in sharp contrast to its slightly yellowed

112

brothers for anyone who knew where to look. Doubtless, neither the bride nor groom would ever know that this had once been the spot of an odd gazebo, which had been removed for “ruining the aesthetic,” as if the rows of plastic, graying chairs in perfectly straight rows didn’t do that already. But, she supposed they did have a point; the oddly square not-quitebuilding had always stood out differently from the rest of the grounds. It always seemed to look out of place in the otherwise organic gardens, like a piece of architecture taken from another place, another time. But it was gone now, the odd patch of grass the only evidence it had ever existed at all, and none of the visitors would know that. They wouldn’t know that the rows of flowers they walked past used to be obstacle courses, or the two lines of flowers leading away from the house was a racetrack, rather than an aisle. They wouldn’t know that their rows of chairs was the space for picnics and skinned knees, that the place where their altar stood had been where the kids dared each other to cross the frozen pond in winter. They didn’t know that the barely covered-up hole in the row of bushes was from where children had jumped across it, and missed their mark. They had no history with the place, even if they had read the sign. They had chosen it simply because it was beautiful, and outside, and because people sometimes got married there. But the house was old, and they were new, and the sky was a deep, cloudless, perfect blue. So, she supposed, they could borrow it for a while. PS Emma Dedmond is a physics and math major at UNC-Chapel Hill.

July 2014 i�� PineStraw : The Art & Soul of the Sandhills

Illustration by Meridith Martens

Weymouth as it was

Buyer, Purveyor & APPrAiser of fine And estAte Jewellery 229 NE Broad StrEEt • SouthErN PiNES, NC • (910) 692-0551 • In-House RepaIRs Mother and daughter Leann and Whitney Parker Look ForWard to WeLcoMing you to WhitLauter.

SINK

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3' 6'-8"

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Sandhills Pediatrics, Seven Lakes, NC

8 6" 6"

Commercial or Residential,

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Stewart Construction

LACT

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makes you feel at home.

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12'-1

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Seven Lakes Baptist Church, Seven Lakes, NC

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Quality Care Pharmacy, Pinehurst, NC

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3' 6'-8"

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3' 6'-8"

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9'-10

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11'-9

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