Give No Quarter Local son prepares for 2012 season
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Inside this edition
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Breaking Tradition
Instead of placing their wedding dress neatly in storage, these brides have different plans for their dresses’ future
Give No Quarter
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Hertford County High School alum Brian Overton takes over operations for East Carolina University football.
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‘King’ of the South
No matter what form it takes Barbeque is still the south’ s best known cuisine.
Palate Pleaser
Broadnax Diner is a Seaboard tradition, providing terrific food and a hometown atmosphere.
ECU head football coach Ruffin McNeill welcomed HCHS graduate Brian Overton to his staff.
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Breaking Tradition Trash the Dress becoming wildly popular STORY BY AMANDA VANDERBROEK ¦ STORY BY KRISTI GROVES PHOTOGRAPHY
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n a day in early June, Jana Daughtrey fixed her hair, put on some makeup, donned some jewelry and slipped into her clean, crisp wedding dress. Then she got down and dirty in the mud, and there to capture every moment with her Nikon camera was local photographer Kristi Groves. It’s not exactly how some brides envision reusing their wedding dress, but Daughtrey decided to buck tradition and participate in a recent trend of bridal photography called “Trash the Dress”.
Groves said the “Trash the Dress” idea began on the West Coast and eventually migrated all over the country and even internation ally. “It was a small trend that started and blew up into something huge,” Groves said. ............................................................................. “Trash the Dress” creates Jana Daughtrey decided diving in contrast in photographs by the mud in her wedding dress pairing the lush, elegant fab- would be a memorable experience. rics of wedding dresses with See TRADITION page 8
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TRADITION from page 7
locations where the attire appears inapt. Groves said “T rashing the Dress” can be as extreme as rolling around in a mud pit or it can be simple as walking down railroad tracks or leaning up against an old barn. Groves, a self-taught photographer who operates Kristi Groves Photography out of her Eure home, wanted to experiment with the “Trash the Dress” concept since she began her business three years ago in order to add to her portfolio. “I’ve seen so many awesome pictures of women doing it,” she said. “It really intrigued me and I needed to find someone to do this to show (other women) it was okay and that it’s fun.” With just a little bit of encour agement, Groves convinced her daughter’s tee-ball coach, Daughtrey, to take the big leap...in mud. There was no hesitation on Daughtrey’s part. “I was like, ‘It sounds good to me’,” Daughtrey recalled. “I was in it completely 100 percent. No second thoughts, no doubts about it—it was, ‘We're going to go play in the mud and have some fun’.” Daughtrey, who was married in June 2010, took part in a milder version of “Trash the Dress” soon after her wedding by walking down a beach, letting the ends of her skirt sully. Upon Groves’ offer, she was able to take it to the next level. “You always get these very pristine kinds of (photographs), but you don’t ever get anything extravagant with your wedding pictures,” she said. “I just wanted something different, something fun, pictures that you don’ t normally get in a wedding dress.” After a long bath in OxiClean and laundry soap, Daughtrey said there may be life in her dress even after all the mud. “I'm seriously contemplating dyeing it and doing something different with it. What? I have no
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Melissa Piland is another bride who chose to Trash her dress.
This photo of Jana Daughtrey is the type of memory sought by those brides who Trash the Dress.
idea,” she said. “Probably not something traditional.” Married in May 2011, Melissa Piland of Ahoskie wanted to do something with her wedding dress. Upon discussions with Groves (her cousin) she opted for a mild version of “Trash the Dress”. “I had seen some (photos) where they did it at the beach or the river , but I still wasn't completely sure how 'trashed' I wanted to get,” she said. One thing Piland was sure of: she didn’t want to trudge around in mud. "(Jana’s) was a bit extreme for my per sonal taste; her pictures look amazing, but there's no way I could do it," she said. "I hate mud. I just hate mud." Piland settled for a field full of wildflowers and an abandoned home for her photo shoot. She hopes to do another ses-
sion at the beach in the future. Groves, Daughtrey and Piland under stand the relationship between a bride and her wedding dress is all too often a complicated one. Soon after their engagement, women begin the tedious task of planning their big event right down to the fine details. However, it’s finding the dress that the bride’s hopes and dreams from childhood seemingly hinge on. They find it, they buy it, they diet to fit in it, and then they wear it for one day , and one day only. The dress is then retired to the back of a closet or into storage to live out the rest of its life on a hanger, yellowing in plastic. All three women believe the tradition of passing your gown down to the next See TRADITION page 10
Kristi Groves
Groves has been in the photography business professionally for three years, but has been taking pictures all of her life. Her passion for photography first began with a hot pink Barbie 35 mm camera. Groves says she loves capturing those "moments we miss everyday in the blink of an eye." Her business, Kristi Groves Photography is based out of her home in Eure, Gates County.
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TRADITION from page 9
generation is going to the wayside in exchange for women wanting their own experience of finding the perfect dress. “You take your wedding dress and it’s going to spend the next 20 to 30 years suf focating in plastic up in some attic somewhere,” Daughtrey said. “T radition was you offer it to your daughter , but realistically how many daughters actually (reuse the dress)? And when it comes time for them use it, it’s normally out of style.” In her career field, Groves has her share of bridal photography experience. She carries a large white sheet to shield dress skirts from dirt and grime in order to maneuver brides for that ideal wedding shot. “They don’t want to be touched, they don’t want you to get anything on their dress, they walk around tip toeing, they’re scared to go to the bathroom, they’re scared to do anything because of that dress,” Groves said. For Groves, “Trash the Dress” offers a sense of freedom for her as a photographer. Daughtrey and Piland said from a subject’s point-ofview they felt the same way about their photo shoots. Piland said after all of the anxiety that comes with a wedding, a “Trash the Dress” session allows a bride to blow off some steam. "It's a release of everything because weddings can be very stressful, planning them is very stressful," Piland said. Groves encouraged brides to take the chance and break the rules with the most important dress they will ever wear, but serves little purpose after the big day. “Why not do it? Life is so short. Why have every single picture cookie-cut, family sitting there and smile? It’s so fun,” she said. “You’re going to walk down your hallway and have that photograph up there and you’re going to laugh and think, ‘what a good day’.”
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Few brides take the opportunity to drive through the mud while wearing their wedding dress.
View from the Front Porch
Lawrence Academy Warriors won the North Carolina Independent School Athletic Association state title by using good baserunning (above) and a team concept as shown below.
The Warriors were proficient at the plate during their fifth straight state title run.
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View from the Front Porch
Above: The Warriors celebrate after recording the final out while below the team poses with their state championship trophy.
Lefty Dallas Belch pitched the Warriors to the NCISAA 1-A crown.
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Senior year: standing at the threshold of the future W
hen I was asked to write this article, I was a little son I got it wrong. My favorite subject in school is math, and I shocked. I thought “Me, from Lawrence Academy?” I am hoping to major in something math-related in college. I am never would have expected this opportunity to present looking forward to be involved in many school activities this itself. year, such as yearbook, Fellowship of Christian Athletes, and My name is Priscilla Lunsford, and I am a senior at Lawrence sports. Academy in Merry Hill. I live in Windsor and I have been atSports are also an important part of my life. I play basketball tending Lawrence since and softball, and keep the preschool. I love going to stats for the varsity footLawrence because I know ball team at school. I love everybody and I have so sports because playing on many opportunities, like a sports team is the best playing sports and singing way to stay in shape. I also in the Latino Festival. enjoy sports because I My faith in God, my work with my teammates family, friends, school, and to reach many goals. Playsports are all a big part of ing sports is a good way to my life. I am so lucky to lead to a happy and healthy have been blessed with all life, and thanks to sports of the amazing things in my life is on that track. my life. I have been waiting for My faith in God plays a what seems like forever for big role in my life. I am my senior year. Being the guided through thick and youngest in my family , I thin with a loving hand. have seen my sister and For example, when my each of my five cousins grandmother died and graduate, and have been when our basketball team waiting for my chance to won its first game in two complete this first big step years, I felt even closer to of my life. I hope my senHim. I am still learning ior year is fun-filled and about God and trying my exciting; however, I am hardest every day to be an not looking forward to all example for Jesus Christ. of the college applications My family and friends ahead of me. are a big part of my life. I Finding the good things would not be who I am in life can sometimes be today without them. My hard, because there is almom and dad have been by ways disappointment and my side throughout my enhardship. But looking past tire life and will always be the bad things is the best there for me. My friends way to realize what you also mean a lot to me. They are always with me when I need them truly have, and it will help you find all of the good things in your and we make a lot of memories together. I have so many inside life. Be optimistic, be involved, and be thankful for what you jokes with them that I can say just one word like ‘cows’ and we have. will burst out laughing. My friends and family are very influen(This column was submitted by tial in my life. Priscilla Lunsford, Lawrence Academy Senior.) My school and school work are very important. I always want to get an A+. If I get something wrong, I want to know the rea-
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Give No Quarter STORY & PHOTOS BY THADD WHITE
Brian Overton is determined to bring the best to ECU
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itting in his of fice just around the corner from Pirates skipper Ruffin McNeill, Brian Overton is already at home. Just months into his career as East Carolina University’ s number one football operations guru and recruiting liaison, Overton has quickly made the department his own. “Hiring Brian Overton advanced our staff,” McNeill, who is more often referred to as “Ruff,” said as he talked about the recent addition of the Ahoskie native. “For me, it’s important for my people to be able to see items before they happen. You need that in coaches and you need that with everyone in the organization.” With Overton, McNeill believes he got exactly that. “We are organized, but Brian has taken our organization to a dif ferent level,” the coach insisted. “He had a plan when he got here. We were organized, but he has been able to add to that from his vast experience.” Despite his relative youth, Overton has experience galore. He began coaching football before he finished his bachelor’s degree at Elizabeth City State University, spending several seasons at his alma mater, Hertford County High School. In addition to his years with the Bears, Overton worked with Greene Central High School and coordinated the Shrine Bowl combines. After his work at the high school level, he was hired at the University of North Carolina at Chapel Hill as Assistant Director of Football Operations. He remained there until being lured to Greenville. While excited about the opportunity at East Carolina, Overton said the move came at the most inopportune time for someone in his post. “This was the toughest time to come into this spot,” he said. “National Signing Day was just a month away and the recruiting See NO QUARTER page 18
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Brian Overton s office at East Carolina University is the hub of recruiting and operations for the Pirate football team. NO QUARTER from page 17
class was pretty far along. “They made it easier,” Overton insisted, referring to McNeill, ECU Athletic Director Terry Holland and their staf fs. “They made the transition 100 percent easier.” Months later, Overton said he is still settling in to the new role. As with most new directors, he has been busy making changes – some subtle and some more complex – to get the organization into the mold that he thinks will best benefit the Pirates. By May, the recruiting mode shifts to the next two years. With the recruiting class of 2012 scheduled to be on campus for the second semester of summer school, Over ton and his staff have already turned their attention to the next two classes. “Right now we are working 70 percent on 2013 and the other 30 percent on the 2014 class,” he said. “This is our spring evaluation period.”
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Overton said the recruiting board for the class of 2013 already contained over 300 names and the next class had about half of that. He said, however, the school was always keeping their eyes and ears out on “slam dunk” student-athletes for later years. While Overton is busy overseeing the recruiting organization, it makes up less than half of his time in his role as Director of Football Operations and Player Personnel. Most of his time is spent doing what is necessary to keep the Pirates on track in their regular routines. “If anything happens with our team – meetings, community service, games, practices - anything our coaches or student-athletes do, I have to sign a document saying it’s okay and handle everything logistically,” he said. “My job is to make sure we are doing things correctly and that we have
everything we need.” Overton’s responsibilities include handling any directives from Holland or the compliance office at the university as well as setting up and planning every activity of the team and logging every hour of practice for every player.” As Director of Operations, Overton is responsible for putting together a calendar which includes all of the team’ s activities and making sure that calendar includes information from coaches, compliance and the AD’s office as well as encompassing anything McNeill needs on the schedule. That includes all camps during the summer and all practices in the fall. In addition, Overton is responsible for hotel accommodations, meals and other needs, both when the team travels and when they are at home. That includes traveling to each place the Pirates will play and
Recruiting boards play a big part in Brian Overton s job.
meeting with hotel staff and others to make sure the visit goes smoothly. On a typical game day , Overton will spend much of his morning making sure the team gets from the hotel to the stadium without a hitch. He is also the direct contact for police who handle escorts during the game. “Once they get to the stadium, the strength coaches and others pretty much take control of the guys at that point,” he said. “I then go into recruiting mode and go out to meet all the guys who are coming to the game.” In addition to working with the recruits, he makes sure McNeill gets to spend time with the ones that he needs to see during each game. “Once the game starts, I’m there for Ruff for whatever he needs,” Overton said. “That’s exactly the same role I played dur ing my time at North Carolina.” While he is excited about the role, Overton said it is basically a new position at East Carolina University. The previous director only handled operations and wasn’ t involved as much with player personnel. “They were looking for more of that in this position and I was certainly okay with that,” he said. He loves the dual role and said that he is convinced he most likely will spend his career working in personnel and operations rather than coaching. “At North Carolina, I went there with the idea of staying in coaching,” he said. “All the support staff was out on the sideline and I did everything I could to help.” NCAA regulations, however , changed and the support staf f had their ability to coach removed. Overton said he loved his off the field role so much that he wasn’ t bothered by it. “When I got into the position and started finding players and getting them on campus, I enjoyed the challenge,” he said. “I enjoyed the relationships. I enjoyed this side of it. As long as I’m around the game, I’m okay with that.” Overton said he enjoyed the hard work and he enjoyed landing good recruits. Asked which recruits allowed him to realize he could recruit at a top level, he said Carolina running back Giovanni Bernard and linebacker Travis Hughes. But Overton said he also learned another See NO QUARTER page 20
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NO QUARTER from page 19
way. “This might sound crazy, but there were also a couple we didn’t get that helped me realize we were doing okay,” he said. Overton then talked about a couple of recruiting visits at UNC where prospective student-athletes came to the school with their mind made up to go somewhere else, but were almost persuaded to change their mind. One was so unsure after his visit to Chapel Hill, he didn’ t make his decision until the late evening of National Signing Day. “To me, for us to get a kid on campus that is just about sold to another school and then be there at the end, especially when we’re talking about a school with the reputation of Ohio State, that’s a huge coup,” he said. While recruiting will be dif ferent at ECU, Overton said his main concern would be to get those elite football players on the eastern seaboard that want to be Pirates. “We are going to win games and when we do that, we will be in a good position,” Overton said. “We have the best Game Day atmosphere in the state, great fans and a college town in Greenville. We have strong selling points.” Overton isn’t the only one that believes he can help the Pirates in their quest to become perennial figures in the Conference USA championship picture. “I can say without hesitation our staff is better because Brian Overton is a part of it,” McNeill said. “He is a worker and he is going to help us continue to make this a great place to play college football.” While he is working on his future, Overton made it clear he will never forget about his past. He credited his time at Hertford County High School, and especially with HCHS Athletic Director Charles Simmons, as an important time in his career. “I got my start at home,” he said. “Without Coach Simmons and the kids I had the opportunity to coach, I wouldn’t be here. I say that without any doubt. “Coach Simmons thought enough of me to give me the opportunity to coach while I was still in college and then gave me my first fulltime job,” he said. “What I learned from him as far as professionalism and how to treat people is invaluable. That time with him is priceless and not everyone gets that
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Dowdy-Ficklen Stadium is Roanoke-Chowan native Brian Overton s new professional home.
opportunity.” He was equally proud of the young men who played for him at HCHS. “The kids there taught me more than I ever taught them,” he said. “I wouldn’ t be here without them. I have been blessed because if I hadn’t been around great players and the role models I had, I wouldn’ t not have gotten this opportunity.” Overton said he loved where he grew up
and he would always be part of his home community and would give back as much as he could. “Sometimes people get caught up in what they’re doing and where they’re going and they for get where the road started,” Overton said. “No matter where this road takes me, I will never forget that.”
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Second Place
Lillian Harden - Windsor The opening day of the 2012 Clary Sage Harvest season is photographed on the George Harden Farm in Woodard (Bertie County).
First Place
Sarah Jolly Gates County This power pole seemingly ascends to infinity as it towers over a Gates County community.
Third Place
Ann Askew - Eure Rylan and Lacy White, children of Melissa and Paul White of Eure, frolic in a pile of autumn leaves.
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Best of the Rest
Garnet Phillips - Murfreesboro Day lilies are shown in the backyard of the Phillips residence in Murfreesboro.
Hannah Winslow - Sunbury A dandelion awaits the kiss of the morning sun in the backyard of a Silver Springs Road residence near Sunbury.
Shirley Powell - Eure The photographer’s granddaughter, Josie Turner, plays in a field of sunflowers owned by Sara Powell Turner and her husband in Eure. Garnet Phillips - Murfreesboro Emma Boone of Jackson serves as the proprietor of a lemonade stand. FRONT PORCH LIVING • PAGE 23
View from the Front Porch
Gates County Democratic Party conducted a womanless beauty pagent on May 5th at the GCHS gym. The “beauties” included, from top left to bottom right, Doug “Glenda” Lilley, who was crowned the winner; Randy “Rosanna” Rhodes (left) and Jeff “Daisy Delight” Taylor; Sam “Madea” Armstead (left) and Robert “Roberta” Jordan; Ed “Edna” Webb; Mickey “Michelle” Lee; and Anthony “Annie” Saunders.
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‘King’ of the South STORY BY JOE COWART PHOTOS BY THADD WHITE & CONTRIBUTING PHOTOGRAPHERS
The cornbread sandwich is one of the unique meals offered at Bunn s BBQ in Windsor.
No matter the style or flavor, BBQ is still a Southern tradition.
W
hether its dry rubbed, drowned in sauce, dashed with vinegar or served with Brunswick stew, baked beans and a side of hush puppies, America has a love af fair with barbeque. Each region of the country claims to have the best. It’s a feud that could start another Civil War. People can’t even agree how to spell it. It’ s spelled BBQ, Bar B Que, barbeque and I’m sure there are many other regional spelling out there. There’s nothing like slow cooked, smoked pork over a bed of hot coals. Now, coals, that can be a battle all of its own. In the Deep South folks cook with hickory or oak. In Texas its Mesquite, still other swear by apple, peach or , my personal favorite, pecan wood. I consider myself a coinsurer of BBQ, all types of it. I’ve traveled to Memphis and enjoyed ribs from the infamous Rendezvous, I’ve feasted in the Mississippi Delta at Diners, Drive In’s Dives fame, The Shed, to the timeless barbeque joint of “Chicken” Comer’s of Phoenix City, Alabama .Then on to Big Bob Gibson’s in Birmingham, famous for their white sauced BBQ Chicken. The Texas-style beef and Kansas City “master piece” style BBQ. All of the regions barbeque are somewhat similar. Most all use a tomato based sauce.… And then comes, Eastern North Carolina BBQ. Its stands out by far as its own style, I don’t think any reSee BBQ page 30
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Tarheel Bar-B-Q in Eure offers a wide variety of dishes including minced and pulled bbq as well as barbecue chicken. BBQ from page 29
gion of the county can boast of an entirely different style of BBQ as the one Eastern Carolina has. Most of the other regions have a pulled pork style barbeque and most of them cook Boston Butt or pork shoulder but, in Eastern North Carolina most BBQ chefs prefer to cook the whole hog. The texture of the meat here in Eastern Carolina is entirely different than other regions. The meat is pulled then chopped very fine, then sauced with the most unique BBQ sauce in the entire country. The sauce in Eastern Carolina is a very thin vinegar based sauce. The vinegar is spiced with red pepper flakes, cyanine and black peppers with a hint of sugar. The folks in these parts “don’t want no ketchup on their barbeque.” Let’s take a short tour of this Grand Ole Country and take a look at the dif ferent styles of “Que.” South Carolina, brags on their spicy mustard based sauce. South Carolina pork barbeque is slow cooked, generally over
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hickory or oak wood. It is basted with vinegar and salt while cooking, then served with the mustard base sauce on the side. The folks in Georgia swear their BBQ is the best in the world. Boston Butt is the pork of choice and it’ s generally slow cooked over a bed of pecan, oak or peach coals. The pulled pork is slavered and served in a sweet but, tart tomato based sauce. However, you will find a mustard base sauce in the Peach State also. Memphis style barbecue is what is known as “dry rubbed.” Memphis is known more for their ribs than whole hog or pork butts. The completely cover the ribs in a very spicy blend of spices and the rub it into the meat. Generally it is slow cooked over hickory, and the tart tomato based sauce is served on the side. The good people of Texas are the beef people and you know Texas claims to be the biggest and best for everything. The favorite cut of meat to barbeque in Texas is beef brisket. The brisket is a very tough cut
of meat. It must be prepared to perfection or it is tough as nails. However, the pit masters of Texas know how to make this cut of meat melt in your mouth. No sauce is used while the brisket is being slow cooked in the pit. Texas is also a red state using a thick tomato based sweet and spicy sauce which is served on the side. Texas barbequers only use only type of wood… Mesquite. The other region of the country that calls it barbeque the best is the Kansas City style. The pork is slow cooked in a pit and mostly hickory wood is used. They also are well known for their sweet tomato based sauce. The Kansas style meats are always served sauced and, most of the time they will have additional sauce on the side. As you can see there are tons of different styles of barbeque in the country. All of the BBQ has its own distinct flavor but, in the infamous words of Will Rodgers… “ I have never met a barbecued pork butt I didn’t like.”
Paige Hedgepeth begins the process of preparing delicious eastern North Carolina bbq.
FRONT PORCH LIVING • PAGE 31
BBQ: A Brief Tutorial
Eastern Carolina: barbecue just might be the most literal interpretation of the phrase "pig out." It typically consists of whole hog, chopped and mixed with bits of cracklin' (the crunchy, smoky skin of the hog). Lexington Style: This style is dominated by wood-smoked pork shoulder, ranging from sliced to very finely chopped, and served with finely minced cabbage. Lexington-style barbecue sauce, mixed with the cabbage to create barbecue slaw, is tangy and sweet, incorporating a bit of ketchup or tomato into the stripped-down vinegar sauce of its eastern counterparts. Mustard Belt: Central South Carolina boasts the country's most pronounced use of mustardbased barbecue sauce — a strong, thick blend of sweet, sour and tangy. Rural Tennessee: Has earned a reputation in the barbecue community as the purest form of wood-smoked, whole hog 'cue outside of the Carolinas. Central Texas: the brisket, handmade sausage, and pork ribs are seasoned with little more than salt and pepper. Smoked over oak coals, it's served marketstyle without a lick of barbecue sauce. But when there is sauce, it tends to be a thin tomato-andvinegar mixture. East Texas barbecue: A direct descendant of the South's barbecue. Pork shoulder, sausage, brisket, and pork ribs are smoked and sometimes served with a sweet, tomato-based sauce. Source: seriouseats.com
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Barbara Evans: Comfortable in the kitchen
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STORY & PHOTOS BY THADD WHITE
espite many years of practice and untold acclaim, Barbara Evans claims not to be anything special when it comes to cooking. The many people who have sampled her talents in the kitchen would disagree, however, as most call her one of the finest cooks in the region. “I have a friend, Emma, who I can’t go by , because she thinks everything I cook is good,” Evans mused. Evans began cooking when she was a girl of 12 years old and learned the trade from her mother. “We were share-croppers,” she said. “My earliest recollection of cooking was when I was about 12. I don’ t know how good it was, but it was eating.” Those cooking skills were used to make whatever was available – herring, potatoes, string beans, cabbage, collards and chicken. “We were poor, so we cooked what we had,” she said. Evans said she was really beginning to learn to cook by the time she was in high school and that she learned much from her mother. “I remember things my mother couldn’t when I was young and she doesn’t remember cooking them,” she said.
Barbara Evans begins the process of a home cooked meal for her family.
Preparation is one of the key parts of cooking well according to Evans.
One of those was a chocolate pie her mother doesn’t recall, but Evans said she had gotten a recipe from a local woman that was very similar. Since that time, Evans has never stopped cooking. In fact, she said it is something she enjoys now more than she did at a young age. “I love it more now that I did then,” she said. “Then I had to, now I like to.” Evans continued cooking for her family in Bertie County until she was 18 when she moved to Ossining, New York. She stayed there – continuing to cook – until her retirement in 2008. She has continued to cook since her retirement, working to aid her church – Victory Temple Church of God in Christ in Windsor – and to be a blessing to those in nursing homes and hospitals. “When people aren’t eating well, I’ve
had someone tell me something they thought they would eat and I fix it and take it to them,” Evans said. “It’ s nice to be able to help.” She has also worked to help her church raise donations for the building fund. That includes making a cake and taking it to church on a regular basis to sell slices and raise a few dollars. In addition to chocolate cake, Evans said her Pear Pie is a big seller. One of the favorites of those she cooks for is chocolate cake. While Evans said she preferred zucchini bread, banana bread and other baked goods, she still cooks the favorite when she’s asked. She is also the designated cook for family holidays where she fixes all the traditional dinners. As an example, on Thanksgiving and Christmas she prepares a meal for 15 or
more people and it often includes turkey with stuffing, candied sweet potatoes, string beans, macaroni and cheese and her specialty – home made Parker House rolls. In addition, she has deserts which range from cakes to sweet potato pie. Her family isn’t the only one that benefits from her cooking, however. The Windsor-Bertie County Chamber of Commerce received 500 of the Parker House rolls as a donation for the Black History dinner they sponsor. Evans said the key to providing so many rolls was to cook ahead of time - something that she preaches. She said anyone who wants to cook must learn to prepare first. “When I’m cooking for a group, such as my family, I begin preparing about three days ahead of time,” she said. “The day of See HOMETOWN EATS page 36
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HOMETOWN EATS from page 35
the meal I just do last-minute things, otherwise it gets to be overwhelming.” Preparing is a key she said she would pass on to those wanting to learn to cook. “You can’t make a meal for 20 people – at least I can’t – in one day,” she said. “You have to prepare first.” As for other advice – Evans had some. “Don’t say you can’t cook, you can,” she said. “Start with seasoning – salt and pepper. Equip your kitchen with seasons, put them on your meat and try dif ferent seasonings to see what you like. “When you do that, you’re going to see you can cook,” Evans added. “If you don’t season it, you can’t cook.” Because of that belief, Evans has taught many others to cook. She said that is something she loves and wants to pass on. And with her ability to cook, it is something that should be passed on.
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Above: Barbara Evans has a skillet full of home made goodness. Below: Evans shows off some of her famous desserts.
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A Conversation With…
Charles Simmons football season. Q: What percentage of the HCHS sporting events do you try to attend? A: I try to attend all of them at home and I usually get to about 95 percent of them. On the road, it’s probably closer to 60 to 70 percent. Q: You have hired a lot of coaches over the course of your time as AD. Who would you say are some of the ones you are prouder of? A: Any time we can hire someone from our area, we’re really excited to do that. Coach (Scott) Privott is a good example. He really took the football program over and ran with it. He has done extremely good job. I worked well with Coach (Carl) Brock, even though I didn’t hire him. He taught me what I know about taking care of the Q: When did you become job. You have to love it. Now field. Several assistant Athletic Director at Hertford and then you get people to pat football coaches have done a great job. County High School? you on the back, but a lot of it is Coach Justin Frederes has done A: This is my 30th year at taking criticism from parents a great job with our girl’ s basHertford County High School and coaches. ketball program. There are othand I became Athletic Director when Coach Richard Murray Q: What do you spend your ers as well. retired in the early 1990s. It was summer doing as you prepare Q: Our cover story in this a great situation for me because for the next year? is about Brian Over he set up everything for me to A: One thing we do is get our edition ton and his r ole at East Carbecome Athletic Director. It was scheduling done. All fall and olina University. How nice is it a real good situation financially winters sports are scheduled and for you to see the success because he made sure all the some for spring. It is also a time Brian has had? money was there and the profor me to do fundraising for the A: It’s fantastic. Brian is like grams set so I would be sucupcoming season. We also work a son to me. From when he was cessful that first year. with Coach (Scott) Privott in in the fifth grade and his dad keeping the football field brought him out to basketball Q: How does it feel different straight. practice, I knew it was someafter 20 years than when you thing he would love. When he first took over the role? Q: At what point in each for me, Brian was like a A: It has really changed. year do you get excited about played coach on the floor. It was really We’ve added a lot more sports. the school year starting? good when he came back to asWe have added probably eight A: Usually right after the me because he made it a lot to 10 more sports. Lot more tax- coaching clinic. That’s a great sist He knew what we ing as far as keeping up with all time of fellowship with coaches easier. wanted to do with the program those sports. all across the state. Once we and he went with it. come back after the coaching Q: What’s the toughest part clinic, we know it’ s time to Q: Brian has mentioned of being a high school athletic crank up and get to work. I’m several times that he doesn’t director? always really excited about do anything pr ofessionally A: Probably the most difficult football. I’m a basketball coach, talking to you first. part is that it is often a thankless but I always get excited about without What was your initial reaction
when he talked to you about ECU? A: I thought it was a good fit for him. Brian always has wanted to be on collegiate level. It’s a win-win for Brian and ECU. Q: What are some of the things that HCHS has accomplished during your tenure you are most proud of? A: I think probably the addition of sports to what we do is what I’m most proud of. We have about 360-375 athletes participating in 30 sports. I want our kids to be successful, but also important that they have the opportunity to play. One of my points of emphasis during my time as Athletic Director has been trying to increase the number of female athletes. I’m a little disappointed with where we are now. I want our softball team to be just as competitive as Bertie or Northeastern. In order for us to do that, we have to get the girls out there and right now we’re not getting them all out there. Q: What are you particu larly looking forward to this year? A: We have a young team coming back in almost every sport. Regardless, I love seeing the tennis team getting out there practicing and when soccer gets on the field and when the football team gets out there. I don’t like to go out there until they start hitting, that’s when I want to get out to practice. Charles Simmons in Athletic Director and Head Men’s Basketball Coach at Hertfor d County High School. He is one of the winningest active coaches in the North Car olina High School Athletic Association and has been named one of the r ecipients of the “Eight Who Make A Difference” award. He has served as AD for nearly 20 years.
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Small numbers, big Heart STORY & PHOTOS BY THADD WHITE
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amily and home. Those things have made the Millennium community in Hertford County the special place it is over the years. From a small community in the early part of the 20th century , Millennium is now home to hundreds of residents, so many that the once tiny community has developed to the point where not all its residents know one another. Johnnie Ray Farmer has lived in that community most of his life. He spent his first 20 formative years growing up in the neighborhood before spending two decades in the military. Upon retirement, he moved back to his home community. “Growing up, you knew everyone,”
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Farmer said. “In fact, a lot of folks were kin to each other.” Farmer said that was especially true for him as he had a paper route delivering the News-Herald in the community. “It was always a real friendly neighborhood,” he said. Farmer remembers clearly when there were four local stores in Millennium. He recalled the Johnny Terry Store which has since been torn down. “That’s where Millennium got the nickname ‘Talky Town’ because when you went to the store, it was said before you got home, everyone knew your business,” Farmer mused. He also recalled the beginning of what is now the Millennium Country Store, which he said was originally owned by Lang Terry, Johnny’s brother. Farmer said
there was also a store owned by EllaTerry in the 1950s and 1960s, but the building has long since been destroyed. He remembered the Sam Farmer store, which is now a distribution center. “At one time there was even a café; which was kind of a teenager hangout,” he said. “They had hamburgers, hot dogs and a juke box so people hung out there.” One of the cornerstones of the community has been Millennium Pentecostal Holiness Church, which is just over a century old. Farmer said the church was the original bearer of the name Millennium. “There were six or eight men who wanted to start a fire department,” Farmer said. “The community was very excited. They went to Raleigh and bought and old army tanker and people were excited to see it when it drove into town.”
He said the men decided to name the fire department the Millennium Fire Department because of the church’s designation and the name stuck. “The first fire department was where the distribution center is,” Farmer said. “It was so small you could get the truck in there, but that was all. When they had meetings the truck had to be moved and then pulled back in.” In addition to the church, the community also had another religious stronghold, an old campground where services were held for many years. “People used to come from as far away as Greenville and Norfolk,” Farmer said. “There was singing and preaching. Some would come and stay a night and others would stay the whole week. “I remember as a kid helping my dad haul sawdust down there,” he added. Farmer said worshipping wasn’t the only activity at the camp ground. “There was a lot of courting that went on a camp meeting,” he mused. “A lot of folks can say they met their husband or wife at camp meeting.” While the fire department was a step in the growth of the community, one of the most impressive displays of the neighborhood was the establishment of the Millennium Water Association and later the addition of sewer. “It was a unique situation,” Farmer said. “It was unusual for a non-incorporated entity to apply so we had to just through some hoops. They were reluctant to grant the money and to give the loans because there is usually a governmental agency requesting the funds. “Our saving grace was, at the time the loans were requested, Millennium had been operating a water system for 40 years with no problems,” Farmer said. “That and the need were our greatest assets.” Farmer said the community had always been close knit. He said he had forgotten how much so when he moved back home. See MILLENIUM page 42
The Millenium Fire Department is one of the focal points of this small Hertford County community.
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MILLENIUM from page 41
“Someone had given us an old-fashioned high back piano,” Farmer said. “We had some people in Ahoskie help load it, but not to unload it when we got home. When we got to the house, my son-in-law called people and all of a sudden we had 10 strong men there to help. It’ s still like that in Millennium to a large extent.” He said the community has changed some because of growth. “We speak about that from time to time,” he said. “When I was a kid, you could tell who lived in every house and the names of everyone who lived there. Today, I can’t even tell you who lives in every house on my block. “Obviously, it has grown,” Farmer continued. “There are close to 300 on the water system now . I don’t know everyone anymore and sometimes that makes the neighborhood not as friendly as it used to be.” Still, the family members that surround most Millennium residents is what makes it home. “What I love most about Millennium is that it is close to my family,” Farmer closed. “I can visit family and good friends very easily. Millennium is still a good place.”
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The community of Millenium got it s name from the century old Millenium Pentecostal Holiness Church.
What’s On Tap? August 1-4
NC Watermelon Fest – Murfreesboro Special festival events include a parade (the state’s largest agricultural-themed event), 5K race and walk, the festival’ s infamous music, food, nightly street dancing, crafts & collectibles fair, amusements rides, and watermelon games and fireworks show. Featured bands for the 2012 festival are The Band of Oz (Aug. 1), Spare Change (Aug. 2), The Janitors (Aug. 3) and Pizzazz (Aug. 4). For information on any of the activities contact Laurie Brook at (252) 398-7695; email: melons@watermelonfestivalnc.com or visit www.watermelonfestivalnc.co m
August 18
Car Show - Gates County VFW Post 7312 of Sunbury will host its annual Car Show from 10 a.m. – 3 p.m. on Saturday , Aug. 18 at the Gates County High School. Early registration can be accomplished by contacting any VFW member or by calling 357-1494. Registration the day of the show is also available. Dash plaques will be presented to the first 50 registered entries. Trophies will be awarded to 1st, 2nd, and 3rd place in three categories. The Ladies Auxiliary will have a bake sale. Concessions will be available. For more informa tion, contact any VFW or Auxiliary member or contact Richard Wilkins at 757-7845561 or Curtis Wilkins at 252357-1494.
August 31
Movie in the Park – Ahoskie Movie in the park at the Ahoskie Amphitheater at 7 p.m. on Aug. 31. The featured movie is “Puss in Boots.” Admission is free.
September 7-8
Heritage Festival – Ahoskie The 2012 Ahoskie Heritage Festival and Music Extravaganza held at the Ahoskie Creek
Recreational Complex and Amphitheater. The event, with free admission, features a parade, games, 5K Run/Walk, vendors, food and music. Featured musical acts are The Band of Oz (7 p.m. on Friday, Sept. 7), Katelyn Marks (4 p.m. on Saturday, Sept. 8), and the Craig Woolard Band (7 p.m. on Saturday, Sept. 8). For more information, contact the Ahoskie Town Hall at 252-332-5146.
September 22
Ducky Derby – Weldon The Roanoke Valley Chamber of Commerce will hold the annual Ducky Derby at River Falls Park in Weldon on Sept. 22. The popular community event will offer lots of family fun, including free amusement rides for kids. Each year, the Ducky Derby fills River Falls Park with food vendors, arts and crafts, amusement rides, fun exhibitions and live entertainment for the community to enjoy . The Switch Band, an old favorite from years past, will join the event this year. New this year will be a live duck race on land presented by Sylvan Heights Waterfowl Park and radio controlled flyers presented by Roanoke Valley Motorsports. The rubber duck race will take place at 2:30 p.m., which will award the lucky winner with an increased cash prize of $2,000 this year . You may purchase your race ticket at various businesses throughout the Roanoke Valley, including the Chamber office at 260 Premier Boulevard in Roanoke Rapids. Each ticket costs $5, with six tickets available for $25 and 25 available for $100. For more information on this event or getting involved as a volunteer or vendor, please contact Sonya Smith at the Roanoke Valley Chamber of Commerce at 252537-3513 or email ssmith@rvchamber.com. You may also visit www .rvchamber.com.
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September 28
Movie in the Park – Ahoskie Movie in the park at the Ahoskie Amphitheater at 7 p.m. on Sept. 28. The featured movie is “Hugo.” Admission is free.
October 21
Blues, Brews, and BBQ – Cashie River Center Blues, Brews, and BBQ will be held at the Cashie River Center in Windsor on Sunday, Oct. 21 with pontoon rides, canoe and kayak trips, and lots of music, homemade beer and barbecue. For more information contact Billy Smithwick at 252-7943437.
October 27
3rd Annual Bertie 5K Spooktacular – Windsor The 3rd Annual Bertie 5K Spooktacular and 1 Mile Family Fun Run and Walk will be held on Saturday , Oct. 27 in downtown Windsor with proceeds benefitting the Good Shepherd Food Bank. For more information contact Joan Daniels at 252-356-2394.
October 31
Halloween Carnival and Hayride – Ahoskie Halloween Carnival and Hayride from 6:30-9 p.m. on Wednesday, Oct. 31 at the Town of Ahoskie gym on Main Street. For more information, contact the Ahoskie Town Hall at 252332-5146.
November 11
Veteran’s Day Parade – Ahoskie American Legion Post 102 will host a Veterans Day parade and ceremony from 10 a.m. – 12 noon on Sunday , Nov. 11 in downtown Ahoskie. “What’s on Tap” listings are published at no charge in Front Porch Living. Let us help you promote your organization’s activities by sending event information to: Front Porch Living, PO Box 1325, Ahoskie, NC 27910 or by email to cal.bryant@r-cnews.com
Palate Pleaser ................................................................................................................................
Tiny restaurant is big on great food and service
One of the numerous entrees at Broadnax Diner includes golden fried pork chops, perfectly seasoned cabbage and a mountain of mashed potatoes with gravy. STORY & PHOTOS BY CAL BRYANT
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rom the exterior, nothing seems special about a single story, beige vinyl siding building on Park Street, three blocks off NC 305 in downtown Seaboard. However, upon walking inside is when the realization sinks in that you’ve entered an establishment not only steeped in history , but one that promises not to let its patrons leave on an empty stomach. One half century has passed since Broadnax Diner opened in the 1960’s. The restaurant has experienced several modifications since that time, but two constants remain…. heaping helpings of perfectly prepared food and great service.
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Family pride Johnnie and Carolyn Lassiter , both born and raised in Seaboard, purchased the restaurant in 1996. It had been closed for about 12 months before the Lassiters breathed new life into the well-known eatery. The original building was constructed in the mid-1950’s and served as a gas station and country store. The diner portion of that business opened in the early 60’ s and was owned and operated by Curlear Broadnax and her son, Henry. “Farming was real big back in those days and Seaboard was a busy place for those farmers to come and conduct their business,” Lassiter said. “That meant those men were
away from home and needed a place to eat. The stories I heard about Mrs. Broadnax were that she loved to cook. If farmers love to eat, then the two I guess found each other and a restaurant was born, one that also served the townspeople here in Seaboard.” Since taking over in 1996, the Lassiters have expanded the restaurant, remodeling an old storage area into a dining room (which is capable of hosting private functions). A few years later they added on to the rear of the building, which houses storage and restrooms. Prior to that, patrons of the diner had to use restrooms that were located on the outside of the building. What makes the restaurant unique, other
than their good, old fashioned country cooking, is that it’s frequented by all races, ages and genders. It’ s not uncommon to see a businessman, doctor or lawyer in a three-piece suit sitting next to a farmer in bib over alls. “People come here for the food….food crosses all races, religions, education and social status,” Lassiter noted. “If you give them a good meal at a good price they’ll come back again and again.” Breakfast at Broadnax is as popular today as when “Miss Curlear” fired up her grill for the first time back in the 60’s. “People will come in, sit down and talk about the news, politics, the weather, or whatever over a cup of coffee and a breakfast biscuit or a plate,” Lassiter said. “Just to get away from home for a spell and not have to cook for themselves is a treat.” While he professes to be handy around the kitchen, Lassiter admitted that working in the food service industry isn’t as easy as unlocking the door and preparing meals. “The business end alone is more than enough for me to keep up with,” he said. “You have to stay on top of inventory and you better have a good handle on wholesale pricing of food and other items as they seem to go up every day and you have to look for ways to control those costs and keep the prices reasonable for your customers.” Johnnie Lassiter ladles gravy onto mashed potatoes as he prepares a plate for a customer at Broadnax Diner in Seaboard.
From lumber to lunch After spending nearly one-quarter of a century toiling in a lumber yard,
it’s curious to find out what drove Lassiter to abruptly change professions. “My wife actually spearheaded that change,” he said. “Neither one of us had ever operated a restaurant, but I did have some experience back in college (NC Central University) where I worked in the cafeteria. I had an opportunity there to work with the chefs.” Lassiter also drew upon past experiences of helping his mother prepare meals, including a Southern staple – homemade Brunswick Stew. “I also learned from my father of how to barbecue chickens,” he recalled. “I’m also good at grilling in the yard….steaks, ribs, chickens, and I’ve been known to cook a pig every now and then.” What he has learned over the years in regards to operating a restaurant is that while a well-fed customer is a happy customer, patrons also have to trust the cook and wait staff. “We pride ourselves in maintaining a clean restaurant and keeping our Health Department rating up,” Lassiter bragged. “We make sure that we cook our foods to the right temperature and serve it at the right temperature. We don’t want any of our food products leaving the kitchen that can make someone sick. It’ s all about preparation and we haven’ t had any complaints in that regard.” Lassiter also makes every attempt to purchase food products grown locally, especially produce in season. “We have producers here locally that offer great products and we want to support them, it’s good for busiSee PALATE PLEASER page 48
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The building housing Broadnax Diner traces its history to a former gas station. The old gas pump island remains near the front entrance. PALATE PLEASER from page 47
meat loaf, beef tips or sirloin steak and gravy. Chitlins, for those unfamiliar, are a Southern culinary tradition. They are cooked pig intestines….but before opting to turn-up your nose at that delicacy be sure to sample Lassiter’s version of this dish. “To eat them you have to have an acquired taste,” Lassiter noted. “You’ve got to cook ‘em just so….they can’t be chewy; mine will melt in your mouth.” Thursday’s main entry is chicken pastry along with pork chops and gravy . Friday is fish day, or ask for the barbecued pork ribletts or spaghetti with meat sauce. Saturday, like each weekday morning, is Come hungry! breakfast only, but that can prove as a meal Whether you are in the mood for a quick fit for a king at the Diner. Lassiter serves up burger and fries, have your taste buds set on three types of pork sausage for the first meal light fare, or need to satisfy an empty stomach of the day – green link, smoked and patty – with a full meal, Broadnax Diner has some- along with country ham, bacon, corn beef thing for everyone. hash, breaded steak and breaded chicken. Sat“We do a little bit of everything,” Lassiter urday breakfast is also unique at the Diner as noted. “Fried chicken is our main thing, typ- Lassiter will dig deep into Southern cuisine ically served with mashed potatoes and cab- tradition and serve herring as well as salmon bage.” cakes. The Diner also features daily specials. Patrons can enjoy a wide variety of vegMondays are reserved for baked chicken etables to compliment their meal, choosing and hamburger with gravy. On Tuesday, pa- from green beans, garden peas, collards, trons can sink their teeth into either barbecued turnip salad, broccoli, squash, yams, Navy beef ribs or pork tenderloin with gravy. That beans, black-eyed peas, butterbeans and rice. day is also popular for hot wings or chicken On the short order side, the Diner serves up tenders. Wednesdays is “Chitins” day at the fresh, hand-pattied burgers, club sandwiches, Diner as well as chopped steak with gravy , ness,” Lassiter noted. Lassiter’s daughter, Kimberly, also works in the family business. She recently graduated from KIPP Academy in Gaston and will soon begin her studies at UNC-Chapel Hill. The family business also employs Lassiter’s second cousin, Vivian Blount, as well as Sheree Robinson. As far as how long the 58-year-old Lassiter will keep the doors open at the Diner , one thing is for certain. “At least four more years, or until my daughter graduates from college,” he promised.
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pork barbecue (cooked fresh at the Diner), ham & cheese subs, homemade chicken salad and a full line of green salads (garden bowl, Chef, and grilled chicken). Got a sweet tooth? Let the Diner fill it with peach cobbler, blueberry cobbler, sweet potato jacks, apple jacks, banana pudding, chocolate cake, pound cake, pecan pie, lemon cream pie and bread or rice pudding. “By no means is this easy work,” Lassiter stated. “For those thinking about getting into this type of work I would recommend they spend at least a year in the food service industry working for someone else before they take that leap.” While the Diner absorbs the majority of his time, Lassiter is also a key figure in the local community. He serves as Chief of the Seaboard Volunteer Fire Department; is a Deacon, Trustee, Treasurer and Assistant Sunday School Superintendent at Mt. Zion Missionary Baptist Church; and a 40-year member of the Progressive Lodge of Elks where he serves as Financial Secretary. Broadnax Diner (306 Park Street, Seaboard) is open for breakfast and lunch (6 a.m. – 2:30 p.m.) on Monday through Friday and breakfast only on Saturday (6-10:30 a.m.). It closes for one week for summer vacation and another short break around the Thanksgiving holiday. For more information, call (252) 5892292.
Parting shots
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e have now published Front Porch Living for a complete two-year cycle and it has been a learning and growing process for us as we learn to produce a magazine which is representative of this place we call home. The staff of Front Porch Living has enjoyed the endeavor and we believe we are getting close to our goal of providing the best magazine that comes into your homes each quarter. We are proud of the fact that FPL is the only magazine that is published solely for Northampton, Hertford, Gates and Bertie counties. We live here and we want you to enjoy reading about your own home town area. This edition features the first in our endeavor to have you – our readers – more involved in what we publish. On pages 22 and 23 you will find reader-submitted photos that show our region. They are the winners and other entrants from the “Best of the R-C” contest we began in the last edition. We hope you will enjoy seeing some of these wonderful photos and we’re appreciative to those of you who submitted them. I enjoyed writing a story for the magazine with our look at BBQ. In this article, I took a look at the differing styles of BBQ and how each region believes they have the best. As a newer resident of Eastern North Carolina, I have come to love our style of Barbeque already. Amanda VanDerBroek has an excellent story in this edition accompanied by some quality photos of people trashing their wedding dress. The story and photos are a look at a newer practice here in our area. This edition’s cover story is about a local native who is quickly becoming a name that is known throughout the college
coaching ranks along the eastern seaboard. Brian Overton graduated from Hertford County High School and has went on to work at UNC-Chapel Hill before being named to his current post at East Carolina University. He is a quality young man who represents our area extremely well. Hometown Eats this time is a feature on a local person who has a reputation for being one of the best cooks in our region. Barbara Evans is a wonderful cook and has spent much of her time providing food for her church and those in the community who need a good meal. We think you will enjoy getting to know her through our standing feature. Also, we welcome a new columnist to Teen Tweet with this edition. Priscilla Lunsford of Lawrence Academy will be our featured teen columnist for the next four editions. She follows the fine tradition set by Hertford County High School’s Tabitha Privott and Bertie High School’s Donna Mizelle. Our Conversation With… this time features someone who is no stranger to our area in HCHSAthletic Director Charles Simmons. The veteran talks about the first few months of the academic year and what he and his staff must do to prepare for it. As always, we welcome your feedback on this issue of FPL and your story ideas for upcoming editions. We look forward to hearing from you. The first edition of our third year will be published in October. Until then, we’ll see you on the front porch…
Joe Cowart
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