FREE
dh
ar d
able San
Business A
e en
w
16 20
Gr
ain st
ills
Su
YO U R G U I D E TO H E A LT H Y L I V I N G I N T H E S A N D H I L L S A R E A • S E P T E M B E R 2 0 1 6
The Perfect Thyme & Place • Exploring Rassie Wicker Park
TABLE OF CONTENTS
september 2016 nutrition Farm-to-Table, Sandhills Style......................... 4
Farm-to-Table, Sandhills Style, page 4
Purple Power.............................................6 Recipe: Grilled Eggplant Ratatouille Salad..6 Recipe: Ratatouille Spread..........................6 Recipe: Stuffed Eggplant Rolls....................7
Veggies: For the Dogs!, page 9
living Sharing Treats with Your Pets.....................9 DIY: It's in the Bag...................................10
explore The Perfect Thyme & Place.......................12 Rassie Wicker Park...................................14 Resource Guide.......................................16 Calendar of Events..................................18
Explore Rassie Wicker Park, page 14
“The main reason for me was supporting folks around us, especially farmers, because the age just keeps going up, up and up on farmers, and we’re not getting younger guys, and it’s a way to support them, and hopefully younger farmers will see that and get into it.” — RHETT MORRIS, RHETT’S RESTAURANT, ON FARM-TO-TABLE AND DEALING DIRECTLY WITH LOCAL FARMERS
2
www.SandhillsNaturally.com
September 2016
FROM THE PUBLISHER
give local a whirl this fall As summer winds down, fall
Your Guide to Healthy Living in the Sandhills
Editor & Publisher Joy Godwin Crowe
festivals start showing up on the calendar. With the cooler weather, maybe the urge crops up to spend a Saturday picking NC apples, visiting a local farmer's market or
Associate Editor Karen Gilchrist karen@sandhillsnaturally.com Contributing Writers Sueson Vess Patti Ranck Marketing & Advertising Joy G. Crowe joy@sandhillsnaturally.com Brianna Ozuna (Cumberland Co.) brianna@sandhillsnaturally.com Sophie Poppele (Moore Co.) sophie@sandhillsnaturally.com Patti Ranck (Moore Co.) patti@sandhillsnaturally.com Published by Main Street Media 1370 Hwy 24/87, Ste 163 Cameron, NC 28326
simply enjoying nature in one of our area's many parks. Whatever you do, I encourage you to give local a whirl this fall. If you are thinking about a nice dinner out with friends, check out one of the Sandhills area's farm-to-table restaurants. There are several to choose from in Moore County, and we had the pleasure of talking to a few of the owners and chefs to learn more about the farm-to-table movement in the Sandhills. Although we weren't lucky enough to catch up with any of the Cumberland County farm-to-table restaurant owners, we know that local food is alive and well in Fayetteville, too. In fact, on September 30 Sustainable Sandhills will introduce The Locavore Dinner. The new Locavore Dinners offer exclusive, locally sourced dishes served small plates style, with 80% or better locally sourced. Locavore Dinners will serve as a platform for local chefs and farmers to work closely on developing a seasonal, local menu selection. The dinners will be held monthly, with a limited number of seats available. Also, after a couple of years of inactivity, the Slow Food Fayetteville chapter is
For more information or to become an advertiser, please call 910.551.2883 www.SandhillsNaturally.com www.facebook.com/sandhillsnaturallync
e re as
cycle t
that is good, clean and fair. Fayetteville has been the home to a Slow Food chapter for years. Started with community members and nonprofits in the area, the chapter started Pop-Up dinners and educated Fayetteville-area food lovers about all the area has to offer. Now the Fayetteville Slow Food chapter has a new board and is ready to move forward in the spirit of service to the community, area farmers, restaurant owners, chefs and citizens. We're looking forward to great things from this group! Thanks for reading this month. You can check out all of our previous issues at www.sandhillsnaturally.com. If you haven't already, please like our page on Facebook at sandhillsnaturallync and share our page with your friends. Have a great September!
hi
sm
agazine. S
ha
re it with
end! Ple fri
Copyright Š2016 by Main Street Media and Sandhills Naturally. All rights reserved. No part of this issue may be reproduced in whole or in part in any form without permission of the publisher or copyright holder. Neither participating advertisers nor the publishers will be responsible or liable for misinformation, misprints or typographical errors. The publishers reserve the right to edit any submitted material. Main Street Media is not responsible for unsolicited manuscripts, artwork or other material. Information in this publication is not meant to diagnose, treat or prescribe for medical conditions. The opinions expressed by contributing writers are their own and do not necessarily reflect those of the editors and publisher.
back! Slow Food is a national movement devoted to education and providing food
Proud member of
a
Proud member of
September 2016
Joy Godwin Crowe, Publisher
joy@sandhillsnaturally.com
www.SandhillsNaturally.com
3
NUTRITION
farm-to-table, sandhills style AREA RESTAURANTS SERVE IT UP FRESH AND LOCAL By Karen Gilchrist The phrase "farm-to-table" is no doubt familiar to anyone who has an interest in the local food movement. Also referred to as locally sourced, farm fresh or farm-to-fork, it “means that the food on the table came directly from a specific farm,
farmers markets, and a lot of the farmers were growing for the grocery stores. “It was all commercial, and they didn’t really know how to sell to us.” Van Camp worked with the farmers to determine a
without going through a store,
fair price for items, and in the earlier
market, or distributor along the
days, drove to the farms to pick up
way.”1 But it can also refer to
the food. “It was kind of a
the relationship between farms
hardship,” Van Camp said. “We
and a restaurant; the restaurant
had to block out time and drive all
buys directly from the farmers,
around the county. When they saw
who may enjoy a greater profit
that we were serious and were
on their goods. The Sandhills
going to be consistent customers,
area is home to a number of
then they realized it was probably
restaurants that focus on and
worth it to them to drop the things
use local farmers to source their
off to us and grow the things that
ingredients, providing multiple
we wanted. Then we got to be
benefits.
kind of part of the growing process
Since 1997, Ashley Van
because they would say, ‘Okay,
Camp, owner of Ashten’s in
next year, do you want us to plant
downtown Southern Pines, has
more of this, and what else would
focused on creating dishes
you like us to plant?’ That was
described as "global cuisine
when it really got to be fun, and
from a Southern perspective!"
luckily, it still is, and the
Whenever possible, Ashten’s
nice thing is, even with
uses local farmers for
the farmers market and
ingredients, highlighting those
things like that, most
on the menu.
of my farmers still come to the back
“When we opened, we
door.”
just wanted the best food in town. I didn’t have an idea
Ashten's in Southern
about farm-to-table or
Pines uses local
sourced ingredients can
sustainability – we just wanted
ingredients when
also help keep the
the best food, and the best
possible and highlights
restaurant’s offerings
food was going to be the most
those items on the menu.
fresh.
local. Why do we want to get
Using locally
“We only serve
peppers from California or
what’s in season. Once
Florida when we can get them from Carthage or Southern
it’s out of season, we
Pines or Whispering Pines?”
don’t serve it anymore.
At that point, Van Camp notes, there weren’t a lot of
4
www.SandhillsNaturally.com
Sometimes it makes
September 2016
weeks away. And they try to let me know, but we work very hard to try to keep that in mind. Right now blueberries and blackberries are abundant. Heirloom tomatoes came in later this year. Usually by the third week in June, I’m selling tomato sandwiches here, but this year I’ll start the second week in July. To me, it’s worth it because you’re getting the freshest, best product that you can from the farmer.” One advantage of buying from farmers locally is the ability to request particular crops. “David’s Produce (now retired) did like 70 percent of my produce. He grew a lot of things just for me. Now I’m having to get another source in and say, ‘Next year, can you grow this Rhett Morris of Rhett's Restaurant sources produce from several area
for me? Can you grow me one row of this?’ or
farms and harvests herbs from his own herb garden.
something like that.”
people mad because they got used to having something on the
several area farms, including C. V. Pilson Farms,
Currently Morris sources produce from menu,” said Van Camp. “When the seasons change, the menu changes. If we have a lot of different weather, then the menu changes.”
Priest Family Farms and Carefree Farms. “I use a lady out on 211 for blackberries. I use peaches from the Candor area. I actually have a waitress whose
Like Van Camp, Rhett Morris of Rhett’s Restaurant, also in Southern Pines, has supported local farmers for many years. “The main reason for me was supporting folks around us,
grandmother has a big garden, so I’ve been getting beans from her. A lot of people don’t grow beans anymore. Butterbeans and succotash in the summertime is the thing. I have a big herb
especially farmers, because the age just keeps going up, up and
garden at my house. I’ve been getting all my herbs from my
up on farmers, and we’re not getting younger guys, and it’s a
garden.”
way to support them, and hopefully younger farmers will see that and get into it. The other thing is the footprint as far as how long it takes to get something to me compared to
In addition to produce, Morris also sources local meats served in the restaurant’s dishes. “Our trout comes from Andrews, North Carolina. Our
everyone else – it’s not efficient. I’ve not bought any lettuce for
chicken is from Hopkins Farms, and our hamburger is from
over six years from anyone but Green Haven Farms for
Hilltop Angus Farm. We try to do the best local thing that we
restaurant use. It’s kind of like a little hippy thing for me, that
can. That’s what we shoot for.”
okay, I’m using all that I can local, plus, it gives me longer shelf
For some establishments, local means stepping out the
life, better product and I get to control the product. I’m not
back door to harvest from gardens planted on the premises.
depending on someone else. They come to me and say, ‘Does
Chef Mark Elliott, owner of Elliott’s on Linden in Pinehurst, The
this look good?’ ‘Yeah, okay.’ And if not, I’ll tell them so.”
Sly Fox Gastropub in Southern Pines and Elliott’s Catering
And as the product changes with the season, Rhett’s menu changes, too.
Company, maintains a garden behind the restaurant and has focused on serving North Carolina-sourced farm-fresh food and
“Yeah, it does, especially sides and specials like that. The
wild game since first opening Elliott’s in 2000. The restaurant’s
big challenge is trying to time it with farmers because
tagline, “Know thy food,” speaks to the heart of the farm-to-
depending on the weather, things may come in earlier or later.
table movement.
You kind of have to be flexible with the menu. I’m waiting on this item, and it might be a week away, or it might be two
In addition to sourcing vegetables from C.V. Pilson Farms in Cameron, Chef Prem Nath of Restaurant 195 in Southern Pines continued on page 8
September 2016
www.SandhillsNaturally.com
5
NUTRITION
purple power By Sueson Vess
We’ve all heard it said, “Eat more vegetables,” and enjoy
horizontally
the colors of the rainbow, looking for seasonal, locally grown
2 medium zucchinis, sliced 3/8-1/2 inch thick
foods that haven’t been treated with chemicals; are not
1 medium red pepper, sliced
genetically modified and organic if possible. This is the time of
1 red onion, sliced
the year to think purple! Purple (and dark red/blue vegetables
2 cups cherry tomatoes, sliced in half
and fruits and contain health-promoting and anti-inflammatory
4-6 cups mixed salad greens
phytochemicals including anthocyanin which is thought to
Shaved parmesan cheese to serve
protect cells and promote good health, especially healthy aging. Look for these purple fruits and vegetables:
1. Puree vinaigrette ingredients in blender.
Fruits: blackberries, blueberries, black currants, dried plums
2. Brush sliced eggplant and zucchini with vinaigrette. Let
(prunes), elderberries, figs, grapes, plums and raisins Vegetables: purple cabbage, purple carrots, purple
rest for at least 15 minutes or up to 1 hour. 3. Grill or roast eggplant, zucchini, bell pepper and onion
cauliflower, eggplant, purple kale, purple peppers and potatoes
until crisp tender, do not over cook. Let vegetables cool to room
(purple fleshed).
temperature.
My favorite purple vegetable is eggplant. High in fiber
4. Toss tomatoes, salad greens and grilled vegetables with
and phyto-nutrients, eggplant has a meaty flavor and texture, making it a favorite for vegetarians and meat-lovers. Eggplant absorbs flavors like a sponge and is adaptable to a variety of cuisines. Think outside breaded and fried eggplant parmesan and discover the many delicious dishes. Ratatouille is a classic French stew with eggplant as the star of the dish, often over cooked and served with pasta and/or bread. Try this alternative to the classic ratatouille. GRILLED EGGPLANT RATATOUILLE SALAD WITH BASIL VINAIGRETTE SERVES 4-6 Basil Vinaigrette: (make extra and freeze in ice cube trays) 2 cloves garlic, minced 1/2 teaspoon salt Fresh ground pepper to taste 2 tablespoons red wine vinegar
remaining basil vinaigrette. Taste and adjust seasoning. Top with
6 tablespoons olive oil
shaved parmesan and serve.
1/4 cup chopped fresh basil RATATOUILLE SPREAD
Sea salt and pepper to taste
MAKES: 2 cups 1 large eggplant, about 1 pound, sliced into 1/2-inch slices or use 1 pound seasonal miniature fairy tale eggplants, sliced
6
Ratatouille Spread is a good way to use up leftover grilled eggplant. Spread on toast or sliced crisp veggies like jicama or
www.SandhillsNaturally.com
September 2016
celery.
cup parmesan cheese, sea salt and pepper in medium bowl.
1 medium eggplant, sliced
4. Divide filling among eggplant slices (about 2-3
1 medium zucchini, sliced
tablespoons per slice); spread evenly. Starting at the short end,
1 red bell pepper, cut in half, seeded
roll up eggplant slices, enclosing filling. Arrange rolls, seam
1 red onion, peeled, sliced
side down, in lightly oiled 9" X 12" baking dish.
2 garlic cloves, minced (may sub shallot)
5. Spoon marinara sauce over rolls; sprinkle with remaining
1/2 teaspoon sea salt
2/3 cup parmesan cheese. Bake in preheated 350°F oven,
1/4 teaspoon smoked paprika
uncovered for 30 minutes.
Basil Vinaigrette see recipe above) Sueson Vess is a professional chef, author/food writer and 1. Place grilled vegetables, garlic, salt and smoked paprika
educator helping people eat healthier, especially those with
in a food processor fitted with a steel blade, and pulse to blend.
celiac disease, autism spectrum disorders and others with chronic
Add 2 tablespoons basil vinaigrette; pulse again. Taste and
illnesses. Special Eats provides catering services, educational
adjust seasoning. Serve with extra basil vinaigrette drizzled on
presentations and monthly cooking classes at FirstHealth Fitness
top.
Center. Sueson’s cookbooks include “Special Eats: Simple Delicious Solutions for Gluten & Dairy Free Cooking,” now in its
STUFFED EGGPLANT ROLLS
6th edition, and “Living Without Magazine’s Best Gluten-Free
Think deconstructed eggplant parmesan without frying.
Cookbook." www.specialeats.com; 800.981.5029; Facebook
SERVES: 8
page: Special Eats. Sueson’s homemade bone broth is available at
1-1/4 cups all purpose flour (use gluten-free if needed)
Nature’s Own, Southern Pines.
4 large eggs, beaten to blend 3 cups panko breadcrumbs (use gluten-free if needed) 2-1/2 cups grated parmesan cheese (8 ounces), divided 2 large eggplants, sliced into1/4-inch-thick lengthwise slices (about 18) 1/2 teaspoon sea salt 1/4 teaspoon ground pepper 2 cups whole-milk mozzarella cheese, grated (about 12 ounces) 1 1/4 cups whole milk ricotta cheese 4 ounces fresh (raw) spinach, chopped 3/4 cup chopped fresh basil leaves 1-24 ounce jar purchased marinara sauce 1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 2. Place flour in a wide shallow bowl, eggs in second bowl and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Dip each slice in flour, then beaten egg and breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets.
We are the Faces of FirstHealth Fitness From indoor cycling and yoga to CrossFit and Les Mills group exercise, FirstHealth Fitness offers something for everyone. Families, military, students, community - come find which Face of Fitness you might become. For more information, call (910) 715-1804 or visit us online at www.firsthealth.org/fitness
Bake eggplant in batches until coating is lightly browned and softened, turning half-way through cooking, about 15 minutes total. Cool on sheets. 3. Mix mozzarella cheese, ricotta cheese, spinach, basil, 1 September 2016
www.SandhillsNaturally.com
1161-101-15
7
continued from page 5 from California, savings that may be shared with the consumer — and helps decrease the carbon footprint, making local sourcing environmentally friendly. And the farm-to-table movement helps support a healthful lifestyle, offering greater nutritional value since a shorter distance lowers or even eliminates the need for preservatives, and the food is freshly prepared, not processed. The saying “Everything old is new again” can certainly describe the farm-to-table movement. The concept is not new; prior to the shift from rural to urban living and the introduction of fast-food restaurants and self-service grocery stores and supermarkets in the early to mid 1900s, many people hunted, fished and grew their own food — about as local as one can get. And as the interest in and commitment to the movement continues to
Chef Mark Elliott, owner of Elliott’s on
grow, consumers will find it
Linden in Pinehurst, The Sly Fox Gastropub
easier to locate restaurants
in Southern Pines and Elliott’s Catering
serving it up local, no matter
Company, maintains a garden behind the
where they live or travel.
restaurant and has focused on serving
Sites like the American
North Carolina-sourced farm-fresh food
Farm-to-Table Guide (www.
since opening in 2000.
americanfarmtotable.com),
harvests ingredients from the garden behind
Farm Star Living (www.
the restaurant and has supported the local
farmstarliving.com/
food movement for over 20 years. And at Ironwood in
farmtotable.php) and Eat This, Not That! (www.eatthis.com/
Pinehurst, guests sitting outdoors on the patio enjoy a view of
best-farm-to-table-restaurants) identify and rate farm-to-table
an extensive raised-bed garden that supplies herbs and
restaurants across the nation so that wherever you go, you can
vegetables used by the Chefs Continenza in the kitchen.
go local!
As the farm-to-table movement continues to grow,
Karen Gilchrist is a writer, yoga instructor and longtime
everyone — farmer, restaurant, consumer and community —
resident of Southern Pines. You can reach her at karen@
benefits in several ways.2
sandhillsnaturally.com. 1 http://localfoods.about.com/od/
Economically, when one supports local businesses, money
localfoodsglossary/g/Definition-Of-Farm-To-Table.htm; 2 “How
spent stays in the community. A restaurant that buys from a
the Farm-to-Table Movement Helps Communities Thrive,” www.
local farm supports another local business, and as consumer
paychex.com/articles/human-resources/farm-to-table-
demand increases the number of farm-to-table businesses,
movement-helps-communities
employment opportunities for all involved grow as well, strengthening community engagement and loyalty. A shorter supply chain reduces shipping costs — a pepper delivered from a local farm should cost less than one shipped
8
www.SandhillsNaturally.com
September 2016
LIVING
sharing "treats" with your pets By Karen Gilchrist
Stroll down any pet food aisle of the local supermarket or pet store today, and one encounters a myriad of colorful bags and multiple sizes of cans neatly stacked on the shelves, along with snack and treat packaging featuring happy dogs and dancing cats. Gone are the days of limited choices with respect to nutritional content and price. Depending on our pets’ age, weight and health concerns, we can select food and rewards that follow them throughout their lives, from puppy and kitten to adult and senior, and ranging in ingredients from grain-heavy to grain-free, from chicken to bison and lamb. What some may not realize is that our pets can enjoy the tastiness and health benefits from many of the same fruits and vegetables we enjoy in their whole form – a great alternative to processed and expensive treats. As summer slides into that season of “mellow fruitfulness,” consider sharing some of the following “people foods” — which are low in calories and fat and high in minerals and vitamins — with your canine and feline companions. • Apples, peeled and cored (seeds are poisonous to animals) – rich in antioxidants and vitamin C • Apricot, pit removed • Asparagus – high in vitamins K, A, B1, B2, C and E, as well as copper, fiber, folate, iron, manganese and potassium • Bananas, in one-inch chunks, one per serving (also great frozen) • Bell peppers (red, green, yellow) • Blueberries – high in resveratrol with anti-cancer and heart diseasefighting qualities; tannins in blueberries help prevent urinary tract infections • Broccoli • Brussels sprouts – high in vitamins K and G, manganese, folate, fiber, potassium and vitamins A, B1 and B6 • Cabbage • Cantaloupe – high in vitamin A and beta carotene; good source of vitamins B6 and C, fiber, folate, niacin and potassium; helps with dog eyesight • Carrots - raw or cooked • Catnip or cat grass • Cauliflower, celery, cucumber • Green beans – high in vitamins A, C, and K and omega-3 fatty acids; good source of beta carotene, calcium, copper, fiber, folic acid, iron, niacin, manganese, potassium, riboflavin and thiamine • Lettuce • Mango, orange, pear, pineapple • Popcorn (unsalted and unbuttered) • Pumpkin – high in fiber, vitamin A and antioxidants; helps alleviate diarrhea and constipation; known to promote cardiovascular health • Raspberries, strawberries • Spinach – high in iron; helps prevent inflammatory and cardiovascular issues and cancer • Sweet potato – cooked without butter or seasoning; high in
September 2016
vitamins E, A, B6 and C, calcium, iron, folate, potassium, copper, thiamine and iron • Watermelon – without seeds; high in lycopene for vision and cancer prevention as well as vitamins A, B6, C and thiamine • Zucchini squash While the foods noted above can be offered in small amounts to your pets, some fruits and vegetables, as well as nuts, should NOT be given to furry companions, as they are toxic and/or pose choking hazards/promote stomach discomfort. These foods include • Avocado • Cherries, nectarines, peaches and plums • Grapes and raisins • Garlic and onions (Garlic’s toxicity in pets is considerably debated; please research thoroughly or ask your veterinarian before offering it to your pet.) • Lemons, limes, grapefruit and persimmons • Mushrooms, especially wild mushrooms, and rhubarb • Nuts, especially macadamia nuts • Tomatoes To serve fruits and vegetables, cut up into small pieces to prevent choking and serve on their own or mixed in your pet’s meal. Be sure to wash, peel and remove seeds or pits. Some treats, like broccoli, Brussels sprouts, cabbage and cauliflower can be lightly steamed. Cook sweet potatoes and pumpkin and puree before serving, or substitute canned pumpkin. Take advantage of fall’s sweet potato harvest and make your own sweet potato chews (sophieinthekitchen.blogspot.com/2012/04/ sweet-potato-dog-chews.html). Of course, any change in a pet’s diet brings a potential for stomach upset or changes in behavior. Introduce one new food at a time, and should you notice such problems, stop giving the new treat and check with your vet if the problem continues. And don’t forget that dogs (omnivores) may be more willing than cats (carnivores) to try different “people foods.” (Cats are not simply finicky; they cannot digest some foods.) So next time you (and your pet, if it is visiting the store with you) are tempted to reach for the processed bag of goodies, retreat to the kitchen or local farmers market(!), and share nature’s bounty instead. “Fruits and Veggies for Pets,” http://trupanion.com/pet-care/fruitsand-veggies-for-pets; “Healthy Snack Ideas for Dogs and Cats,” www. petmd.com/dog/nutrition/evr_multi_healthy_snacks#; “10 Best Fruits and Vegetables for Dogs,” www.pet360.com/slideshow/dog/health/10-bestfruits-and-vegetables-for-dogs
www.SandhillsNaturally.com
9
D.I.Y.
bag lady
GIVE OLD JEANS NEW LIFE IN A ONE-OF-A-KIND BAG By Patti Ranck So don’t let this
Yes, I am somewhat of a bag lady, and I mean that in the best way possible. Everyone
craft scare you away if
who knows me, knows I am always walking
you don’t have a sewing
around with a bag for my sketch book,
machine; you don’t
journal, clipboard, various pencils, colored
necessarily need one.
pens, an Eco-Vessel water bottle — even a
Also, if you don’t happen
travel toothbrush and mini toothpaste. (I am
to have any old jeans, hit
also an OCD bag lady.) On any given day, I
up yard sales or Goodwill
could probably run away from home and be
(just leave the ones in
fairly well prepared for the trip. Of course, I
really primo condition
want a fun-looking bag to tote everything in,
for the people who are
which can sometimes be pricey and wasteful if
buying to actually wear
you are buying new. Also, with school starting
them — kinda seems like
recently, it really got me thinking about all the
the right thing to do). And
money spent on what to carry school supplies
as always, there are many
in. What about the bag you carry your lunch
variations. It’s all your
to work in? Or just a little shopping trip?
choice.
So, the other day when I was cleaning out my dresser and all the old worn out old jeans, a memory
Supplies:
flashed in my head — a denim messenger bag made from old
• Old jeans
jeans! Back in the day, we made everything out of old jeans! Especially those pairs that, even though for some mysterious
• Scissors (if lacing the bottom, you will also need very sharp pointed scissors or an exacto knife.)
reason they suddenly became a size too small (and honestly, I will
• Chalk
not suddenly become a size smaller to wear them again anytime
• Needle and thread
soon) or they are out of style, but you can’t bear to throw them away because of some
• Straight pins (and I used an old diaper pin to hold the strips of fabric together while I braided the handle)
sentimental factor —
• Sewing Machine – optional
even though they are
• Jute, rawhide leather lacing, cording, ribbon or even old
completely worn in the
shoe laces, anything appropriate for the task that you have extra
knees, and the bottoms
hanging around the house just waiting to be reused. This part is
are frayed to the point
optional, especially if using a sewing machine because it won’t
of being waaaay too
necessarily have to be reinforced, but it looks cool.
short so they’ll never
• Buttons, optional if you want it to fasten closed
be worn again. Why
• Any embellishments you feel like adding
not repurpose them into something useful! Brainstorm! Now I can
• Choose your jeans. Just a reminder here that the larger the
carry my supplies in
jeans, the larger the bag. So if you want more of a back pack or
style! (What? Me — in
overnight bag, raid — I mean clean — your husband’s closet
style? I gotta text my
10
Process:
If you notice, the jeans I chose already have a leg missing that I
daughter about this
used for a previous project. Save the legs that you cut off for other
one. She won’t believe
projects or patches. I’m sure you can find some use for them like I
it.)
did (a rag garland).
www.SandhillsNaturally.com
September 2016
Cut the entire lower portion off from above the crotch seam, but below the end of the zipper, so that it is straight across. Try to leave as much material as possible for your seam. • Turn the jeans top-half inside out and pin across the bottom, keeping as even and smooth as possible using your straight pins. You can sew this part by hand using a simple running stitch or a chain stitch. Here I show a running stitch, but if you do use this stitch, go over it twice (back and forth) to strengthen the seam. • If you opt for the sewing machine, the seam should be good with one pass. • Optional here — the next step is to turn the fabric back to right sides facing out and take your chalk and mark across the bottom at intervals (approximately 1” should suffice) all the way across. Carefully take your pointed scissors or exacto knife and make a little hole through both thicknesses of fabric, enough to be able to poke your jute or ribbon through. Pull through the first hole on both layers of fabric until each half of the jute is the same length. Continue pushing it through the holes crisis-cross style, much the way you would lace a sneaker. Tie a double knot at the end. Trim ends. I left mine dangling a bit and added a tassel I made out of the same leather cording I used because I had extra, and I like tassels. • Now cut the seams from the leftover jeans legs; this will be the strongest, as the fabric is already strengthened and reinforced by the stitching. I would say to just use the entire length of the leg (only trim at the bottom to even things up.) Use at least two of these and a contrasting fabric strip, or use three jeans leg seams. Fasten the with a pin at the top and braid all three strips. This will give you a super strong shoulder strap for the bag. • By hand, sew each end across, just enough to hold in place while you attach it to the bag portion. • Hand sew or machine stitch to attach one strap end to each side. Tada! Shoulder strap! Now it looks like a bag. • If you want it to close a bit, one way to do it (without having
Eco-conscious, paperless company!
Landlords Buyers Sellers Investors
Tawnee’ Benede�o, REALTOR®, GREEN Owner, Broker, Property Manager, amateur gardener 910-236-9123 (call or text!) www.TeamClarity-RealEstate.com
September 2016
to sew a zipper in there) is to take a few fabric strips to make loops & sew across the inside (see pic) and then sew buttons directly across. This was the easiest way I came up with, but you could opt for Velcro or snaps or hook and eye closures, or even just sew pieces of your jute or ribbon and tie together. You can add any embellishments — beads, lace, fringe, paint a design, whatever — to really personalize it. I guess we’re done! Great gift idea! The other really good thing I like about this is a built-in pocket for your cellphone! I think I’ll take my sketchbook and a snack down to the park in my new upcycled bag. See you there! Patti Ranck is an artist and a dreamer who blends her love of nature and her passion for repurposing into the celebrations of life. She can help you create your one-of-a-kind celebration. indigoearthevents@icloud.com or 910.638.8322
INTRODUCTORY SPECIAL $25 for 10 Days Bikram Yoga is a 90 minute class consisting of 26 hatha yoga postures and 2 breathing exercises in a heated room (105º and approx’ 40% humidity) which aids warming up your body to stretch safely and detox the body. Our state of the art studio uses renewable energy, LED lighting and green flooring. We pride ourselves on creating a supportive environment to help you feel at home during your visit.
190 Bell Ave., Southern Pines, NC 28387 910.246.2007 • www.bikramyogasouthernpines.com
www.SandhillsNaturally.com
11
EXPLORE
finding the perfect "thyme and place" By Karen Gilchrist
Who among those who love to cook wouldn’t want a bigger kitchen, with ample space for preparation and storage room for all the tools of the trade? For Leslie Philip, owner of Thyme and Place Café in Southern Pines, that quest for a larger space extended way beyond what one might desire in a home remodel: In addition to a venue for her own baking, she wanted to be able to offer other entrepreneurs a space to cook, bake and create in a licensed communal kitchen, and then market and sell their products. “My background is in large-scale manufacturing for the food industry,” said Philip, “and I did a lot of quality assurance. I started baking out of my home, and I was looking for space to rent. So I found this location. I knew that I had met my expectation, which was to find a bigger place to cook.” The café evolved because Philip also knew that if she wanted to offer other entrepreneurs workspace, she needed to cover the rent and pay the bills. “And that’s why we have the café.”
presently has two excellent chefs renting space, and another gentleman and woman who use the kitchen in the winter. “The interest has been great, but I also spend time thinking and interviewing and making sure people understand that it’s not just about a good recipe. There’s a whole lot that goes into bringing a product to market, and I think that’s part of the value that I have so that people come to me with their interest. Sharing my knowledge and being able to try and raise resources for them – I think that’s what I bring to the table as well. “When this industry was evolving from small coops to full-scale grocery stores, I worked with small growers and manufacturers, guiding them in the regulatory maze and helping them to expand their operational efficiency through equipment purchasing and set up. Many of these companies are now mainstream, and maybe one day a kitchen entrepreneur from Thyme & Place Café will find themselves in that situation.”
Originally from Miami, Philip and her husband moved to Moore County over three years ago. Her café/communal kitchen/marketplace is the type of environment to which she would have loved access after the move. And after 25 years in the food industry, she knew she had something more to provide. “The outgrowth of my development is that I wanted to offer my services to others. People need to understand that in this town, there’s not a lot of opportunity for other people to do what I wanted to do.” Philip had seen the model for her endeavor at work in other cities. “I have seen it done in other places like Boston and a couple up in the Raleigh area that have been successful. It brings community home in that it Leslie Philip, owner of Thyme & Place Café in Southern Pines. provides other people with jobs, which is great in and of itself, but since this is a smaller town, I had to make sure that it was an inclusive environment, and that it Among the products being made and sold at Thyme and wasn't just a place where people could bring their wares to the Place is the Abrothecary Co.’s small-batch bone broth prepared world, so I had to have a little bit more of a true community by Chef Jennifer Karlowicz. connection.” “Her product is wonderful,” Philip said. “We also carry And the response has been good, Philip noted. She frozen food from Lady Fingers up in Raleigh. These are meals
12
www.SandhillsNaturally.com
September 2016
to go. Customers can keep them in the freezer, or pick them up and defrost them in refrigerator to eat the next day.” In addition to prepared meals, the café offers a selection of breads and decadently delicious desserts for carry-out. Philip is dedicated to the local food movement, bringing customers and farmers together, and the café menu reflects the seasonal availability of ingredients. A recent article in Our State magazine highlighted Philip’s relationship with the Sandhills Farm to Table Cooperative to keep up with locally available produce. And while she does not require that chefs using the kitchen incorporate local, organic or non-GMO ingredients, many who come with a desire to use the kitchen bring the same interest. “I’m just providing the location for them. Whatever they’re cooking, that’s completely up to them. When they are interested in organic or local products, it really contributes to our concept as well. People come here and get the vibe, and they would know pretty quickly. “We have a chef and a cook; the chef is also the baker. I contribute on occasion. I really try to use NC-based purveyors. Born out of a love for deep transformation and service, Southern Pines Yoga Co. is committed to meeting you where you are and taking you forward to where and who you want to be. We value all schools of yoga and aim to offer classes and workshops accessible for people in all stages in life. Classes offered seven days a week.
169 Beverly Lane, Southern Pines, NC 28387 The Shops of Southern Pines ~ Next to The Fresh Market 910.246.0065 • www.southernpinesyoga.com September 2016
Our produce person is also a NC purveyor. We use use products from Lyons and Wade Family Farm out of Raeford. We started baking pecan rolls for the Moore County Farmers Market, and I buy the pecans directly from the farmer.” While providing delicious café fare and a space to cook and market products is the major focus of Thyme and Place, Philip is open to other opportunities to sharing food preparation with the community, including cooking lessons. “After I get through the holidays, during the winter when outside activities are limited, I would like to bring that into play.” The café is also available for rent and offers catering and can help customers develop their theme for their event. “We’re here to build community,” said Philip. “That’s why I started this business. It certainly wasn’t to get rich. I get a lot of joy when I see people sitting down at the table, and then their friends walk in, and they didn’t know they were coming, and that starts a whole other conversation. People should treat themselves sweetly and come into our café.” For more information about Thyme and Place and Philip’s vision, visit www.thymeandplacecafe.com, www.facebook.com/ Thyme-and-Place-Cafe-1627340697536932/?fref=ts or call 910.684.8758. EXPLORE: Thyme and Place Café 155 Hall Ave. Southern Pines www.thymeandplacecafe.com info@thymeandplacecafe.com 910.684.8758 10:00 a.m. to 3:00 p.m., Tues.-Sat. Closed Sun. and Mon.
Fayetteville’s Source for
Natural Skin & Body Care Essential Oils Vitamins & Herbs Cleanse & Detox Joint & Bone Health Immune Support Gluten & Allergen Free Foods
Two locations to serve you!
2711 Raeford Rd. 110 Fayetteville, NC 28303 910-426-7777
5430 Camden Rd. 103 Fayetteville, NC 28306 910-423-8800
Hours: M-Sat: 9 am-8 pm, Sun: 11 am-5 pm (Camden Rd. Closed Sun.)
www.SandhillsNaturally.com
13
EXPLORE
rassie wicker park A PLACE TO WALK, RUN, SERVE, SPLASH! By Karen Gilchrist this year. In 1895, Bostonian James Walker Tufts bought 6000 “We’ve always had an aquatics component as part of the acres in the Sandhills for little more than a dollar an acre to Master Plan,” Wagner said, “and it was exciting to finally get to build a health resort and attract visitors to the area for the air bring the splash pad to fruition!” and spring waters. He hired Frederick Law Olmsted of Central After discussing the pros and cons of a pool versus the Park fame to design the village of Pinehurst, briefly known as pad, “the splash pad just made so much more sense from an Tuftstown, and Northerners traveled to the area for its milder winters, promoted health benefits and other resort-area activities, including equestrian events, hunting and shooting sports and of course, golf. (Think of Pinehurst, and world-class golf immediately springs to mind. After all, it is the Home of America's golf and host to multiple championship tournaments, including the U.S. Men and Women’s Championships!) The village’s amenities continue to attract both visitors and new residents – even those who have never set foot on a golf course. No longer just a resort attraction for seasonal visitors, the growing village today is home to retirees and an increasing number of younger families, and venues like Pinehurst’s Rassie Wicker Park offer the community opportunities to stay active and enjoy the natural beauty of the Sandhills area. Named after the young Moore County Surveyor who mapped the village’s streets, lots Tennis courts and shuffleboard are two of the many amenities at Rassie Wicker and water and sewer lines in the early 1900s, the Park in Pinehurt. park’s 103-acre site was privately owned until 1994 when the village acquired the property. A Public Open Space analysis in 1995 identified economic and liability stand point. It’s been a big hit in the available recreation and open spaces in the Village of Pinehurst. community,” said Wagner. “We had almost 1,000 people for “From that report,” said Mark Wagner, Parks & Recreation the Grand Opening in June, and it’s been packed all day most of Director, “the Parks and Recreation Department was ultimately the summer. We’ve had to expand our cleaning crew to twice created and the first Director, Jeff Batton, was hired in February daily in the restrooms and bring in staff on weekends to empty of 1996,” the same month in which the Village completed the trash due to the number of users we’ve had on a daily basis. It’s Rassie E. Wicker governmental complex and Park Master Plan, been a great first season, we’ve learned some things about how which provided a framework for the development of the site. it operates and it’s been a great addition to the park and the The park is located off Rassie Wicker Drive and currently Village.” features two tennis courts — the only public courts in Pinehurst, The splash pad closes at 7 p.m. on Labor Day and will noted Wagner — bocce ball and shuffleboard courts, in-line reopen probably Memorial Day weekend in 2017, according hockey and soccer, a playground, paved walking trails and to Wagner. “Depending on weather, we could choose to open brick sidewalks, an expanded trail system, a concession stand/ sooner, but right now that is our plan for next year.” Special restroom facility and the newest amenity, the Splash pad, a rules for the splash pad include showering before entering, no 2,500 square-foot water feature with floor geysers, bucket running, supervision for children under age 13, no pets, no water dump and rain shower curtain, which opened in June of
14
www.SandhillsNaturally.com
September 2016
climbing on equipment or drinking the water and no glass. Water shoes are recommended, and swim diapers are required for diaper-wearing patrons. While the splash pad is by far the most popular amenity in the park right now, Wagner noted that the walking trails are also used very frequently throughout the day, and the Arboretum is very popular for weddings, rehearsals and receptions, many booked months in advance. The 33-acre Arboretum, established in 2003 and developed by the Village Heritage Foundation, features several spaces, including the Pergola and Magnolia Gardens, two semi-enclosed gardens; Joyce’s Meadow and Timmel Pavilion, that may be reserved for weddings, receptions and special events. (For more information on rentals, contact Kara Simmonds at ksimmonds@vopnc.org or 910.295.2817 x1275.) The park has also hosted a number of events, Wagner noted, including Movie Nights, Oktoberfest, Eats Beats & Brews, Back to School Bash, Teen Night Out, Extreme Game Night, Military Child Event and others, either in the Arboretum or on the soccer field in Wicker Park. “Vince Gill has performed twice on stage in the Arboretum in concerts put on by the local First Tee organization in Moore County.” Based on the original Master Plan, the park is essentially built out. “But we do still have a few amenities that we would like to add,” Wagner said. “There is a shelter planned adjacent to the splash pad in this current year’s budget, as well as a renovation to the existing playground. We also hope to construct an additional picnic shelter and possibly a sand volleyball court next year. There has also been discussion about locating a potential Community Center within the park in the future if that is approved. “The initial phase of development for the park was funded in part by a grant from the Parks and Recreation Trust Fund (PARTF) back in 2004, which provided approximately $225,000 in funding towards the cost of development for the initial phase of construction. I also think it’s important to mention the Village Heritage Foundation for all of their efforts in raising private funds to develop the Arboretum site. Through their fundraising and work, most of the structures and amenities in the Arboretum were built with private funds (parking lot, restroom building, some sidewalks are the exception), which resulted in minimal tax dollar investment to develop this part of the park property.” The park is open from dawn to dusk, 7 days a week, and many features are handicap accessible. “A ½-mile paved walking loop, the splash pad and restrooms are all handicap accessible,” said Wagner. “The Arboretum has brick sidewalks and accessible routes to the Timmel Pavilion and Pergola as well. The Playground renovation project is designed to install September 2016
a poured-in-place rubber surfacing that is to universal design standards as well as new equipment that will be completely accessible, allowing for inclusive play for children or individuals with disabilities.” All amenities are open to the public at any time unless reserved by a group or individual. (The splash pad cannot be reserved). Tobacco and alcohol consumption are prohibited, with exceptions made for alcohol for certain Arboretum events such as receptions and special events by written request only. Dogs must always be on leashes, and owners must clean up after their pet. Hitting golf balls on playing fields is not allowed. After all, the Village of Pinehurst has ample places and opportunities for that activity! And in a way, Rassie Wicker Park fits quite well into Tufts’ vision for a health resort, where one can enjoy breathing in fresh air and “taking the waters” – even if it’s under the bucket or the rain curtain of the splash pad. For more information, contact Mark Wagner, Parks & Recreation Director, at 910.420.1630 or visit www.vopnc. org/our-government/departments/parks-recreation/parks-andgreenway-trails. “Rassie Wicker Park Adds Historic Beauty to Village of Pinehurst,” www.vopnc.org/home/showdocument?id=4304; “Parks and Greenway Trails,” www.vopnc.org/our-government/ departments/parks-recreation/parks-and-greenway-trails; “The Arboretum,” www.vopnc.org/our-government/departments/ parks-recreation/facility-rentals/the-arboretum
EXPLORE: Rassie Wicker Park, Village of Pinehurst Parks & Recreation Located off Rassie Wicker Drive (site of the Village Hall, Police Station and Fire Station) 910.295.2817 395 Magnolia Road, Pinehurst
www.SandhillsNaturally.com
15
EXPLORE
resource guide CHIROPRACTIC CARE Call Joy to advertise your chiropractic clinic here! 910.551.2883 or email to joy@sandhillsnaturally.com. COLON HYDROTHERAPY Pure Phoenix Cleanse & Wellness Center, offering Colon Hydrotherapy and Ionic Foot Detox. 305 Owen Dr., Fayetteville. 910.849.8891, purephoenixcleanse@ gmail.com ESSENTIAL OILS Joy Crowe, Wellness Advocate for dōTERRA Essential Oils. IPC# 1318413. 910.551.2883, www.mydoterra.com/sandhillsnc EVENT PLANNING Indigo Earth Events, LLC - Party Sustainably! Offering "green" event styling, custom decor, rentals for weddings/social/corporate events. By appointment, 910.638.8322, indigoearthevents@icloud.com. www. facebook.com/indigoearthevents HEALTH & FITNESS First Health Fitness, 170 Memorial Dr., Pinehurst. 910.715.1800, www.firsthealth.org/fitness HEALTH & WELLNESS Guiding Wellness Institute. Wellness Consulting, Holistic Life Coaching and Therapy, Continuing Education. "A holistic-centered therapeutic environment committed to the discovery, recovery and maintenance of living in balance." 910.864.6257, 143 Skateway Dr., Fayetteville. info@guidingwellness.com, www.guidingwellness.com MASSAGE THERAPISTS Sandhills Therapeutic Effects, Amie O'Connor, LMBT. 239 W. Pennsylvania Ave., Southern Pines. 919.478.5647, www.facebook.
16
com/sandhillstherapeuticeffects, sandhillstherapeuticeffects@gmail.com
910.551.2883 or email to joy@sandhillsnaturally.com.
MEDICAL CARE Back to Basics, Dr. Robert W. Patterson. Offering an integrative, patient-centered approach to medical care, including BioIdentical Hormone Replacement Therapy, Family Medicine, Nutritional Medicine, Preventative Medicine and complete diagnostic evaluations. 919.895.6339, 821 Woodland Ave., Sanford. www.backtobasicsmedical.com
PRODUCE DELIVERY Sandhills Farm to Table. Eat fresh, locally grown produce. Now taking subscriptions for summer and fall co-op boxes. 910.722.1623, info@sandhillsfarm2table. com, www.sandhillsfarm2table.com
NATURAL FOODS The Abrothecary Co. Small-batch bone broth, soups and such. Private meal planning and chef services also available. 910.315.0893, theabrothecaryco@gmail. com, www.theabrothecaryco.com. Apple Crate Natural Market Carrying a wide assortment of specialty, organic, vegetarian/vegan, paleo, gluten-free and allergen-sensitive foods. You'll also find vitamin, herbal and mineral supplements including probiotics, cleanses, hormone support, homeopathies, joint and bone products, enzymes, essential oils and natural skin and body care. 2711 Raeford Rd, Fayetteville, 910.426.7777 and 5430 Camden Rd, Fayetteville, 910.423.8800, www.applecratenc.com Nature's Own Natural Foods Market offers a wide selection of natural, organic and herbal food products, teas and remedies, hard-to-find herbs, roots and spices, supplements & more. The Kitchen lunch counter and Juice Bar. 195 Bell Ave., Southern Pines. 910.692.3811, www.naturesowninc.com NATURAL PARENTING Do you sell natural parenting products? Are you a birth doula? Put your advertisement here! Call Joy at
www.SandhillsNaturally.com
REAL ESTATE Clarity Real Estate is an eco-conscious, paperless company helping landlords, buyers, sellers and investors. Tawneé Benedetto, Realtor®, Green Owner, Broker, Property Manager. 910.236.9123, teamclarityrealestate@gmail.com. www.TeamClarity-RealEstate.com REFLEXOLOGY Integrative Medical Reflex Therapy Connie Kern, IMRT ARCB. Board Certified Practitioner specializing in balancing the body-mind-spirit-mentalemotional bodies through a combination of integrative therapy systems in order to heal underlying causes of symptoms and to maintain/improve general health. 646.588.8176, www.Facebook.com/ serenehealthreflexology RESTAURANTS The Kitchen Lunch Counter and Juice Bar at Nature's Own. 195 Bell Ave., Southern Pines. 910.692.3811, www.naturesowninc.com Thyme & Place Cafe. From the garden to the plate. Tues.-Sat., 10 a.m.-3 p.m. 910.684.8758. 155 Hall Ave., Southern Pines. www.thymeandplacecafe.com SUSTAINABLE BEAUTY Eco-friendly Noonday Collection jewelry works with artisans around the globe to produce stunning jewelry and sustainable jobs. Made of upcycled metal and artillery, paper beads, recycled
September 2016
resource guide glass. Shop online at www.joycrowe. noondaycollection.com and join my Facebook group at www.facebook.com/ groups/joycrowe.noondayambassador. SUSTAINABLE LIVING Sustainable Neighbors & Farm-A-Yard invites you to connect with others who care about living a sustainable lifestyle in Fayetteville. Join us every 2nd Friday of the month 5-8 p.m. for Fay Fresh Friday social gathering at Guiding Wellness Institute. Come be inspired by the “12 Minute Mic,” our version of TEDx style presentations on thought-provoking sustainable living topics. Connect, learn, food, friends! www.meetup.com/sustainableneighbors, www.guidingwellnessinstitute.com
continued of the Sandhills through education, demonstration and collaboration through four core program areas: Clean Air, Clean Water, Green Schools, Green Business. 351 Wagoner Dr., 2nd Floor, Suite 332334, Fayetteville. 910.484.9098, info@sustainablesandhills.org, www.sustainablesandhills.org VITAMINS & SUPPLEMENTS Whole-food based nutrition, through Juice Plus+, including 25 different fruits, vegetables and grains. And grow your own good health with the Tower Garden! www.jcrowe.juiceplus.com and jcrowe. towergarden.com
YOGA STUDIOS Bikram Yoga. 190 Bell Ave., Southern Pines. 910.246.2007, www.bikramyogasouthernpines.com Southern Pines Yoga Company, 169 Beverly Lane, Southern Pines. 910.246.0065, 910.639.1089. contact@southernpinesyoga.com www.southernpinesyoga.com WRITING & EDITING SERVICES Plays with Words: Writing, editing, proofreading. Over 25 years' experience. Karen Gilchrist, 910.638.6397, playswithwords@embarqmail.com
This Resource Guide is a directory of local natural health and wellness practitioners and supporters of green living in our community. To be included in our Resource Guide, call Joy at 910-551-2883 or email joy@sandhillsnaturally.com.
Sustainable Sandhills is a nonprofit on a mission to preserve the environment
Bienvenue/Welcome From the garden to the plate
155 Hall Ave., Southern Pines Tues. - Sat. 10 a.m. to 3 p.m. 910-684-8758 • thymeandplacecafe.com
September 2016
www.SandhillsNaturally.com
17
CALENDAR
calendar of events • september 9 11 24 FRIDAY 10th Annual Lafayette Birthday Celebration, Friday, Sept. 9, 2016 - Saturday, Sept. 10. North Carolina celebrates the 259th birthday of Revolutionary War hero and French nobleman Marquis de Lafayette. The main festivities include a concert of French music at Methodist University, the Festival of Yesteryear at the Museum of the Cape Fear, the Lafayette Trail Tour from the Transportation and Local History Museum, an exhibit in the Market House, a birthday cake and ice cream party with the Marquis in Lafayette Park, and a French wine tasting. For an up-to-date schedule, admission costs, and locations, visit the event website. Event Times: Friday, 5:30 p.m. 8:30 p.m.; Saturday, 9:00 a.m. - 8:30 p.m. www.lafayettesociety.org
10
SATURDAY Civil War Living History Day, 10 a.m. - 4 p.m., Averasboro Battlefield and Museum. Learn some local Civil War history at this annually held “living history” event. David Stanley and his horse-drawn artillery battery (Civil War re-enactors) will be practicing on the grounds throughout the day. The group also will be interacting with visitors and explaining the intricacies of serving in a horse-drawn artillery unit during the war. The Averasboro Museum will be open to visitors, as well. 910.891.5019, www.averasboro.com Crepe Myrtle Celebration, Depot Square in downtown Angier, 10 a.m. to 3 p.m. Arts, crafts, games, rides, food, live music, “Penny Social” and more. Fun for all ages! www. angierchamber.org
Birthday Celebration. www.ncdcr.gov/ncmcf and www.lafayettesociety.org
SUNDAY Grandparents' Day Canoe Hike, 5-7 p.m. In honor of National Grandparents day, Grandparents come on out have some fun, relax and spend some quality time with the grandchildren, you can join us to learn the basics of canoeing and later use those skills to maneuver through the cypress swamp. Please sign up with the park office. Make sure to bring bottled water, hats and sunscreen. No flip flops! We will meet at the Rain Shelter. Carvers Creek State Park, 2505 Long Valley Rd., Spring Lake. 910.436.4681
16
FRIDAY Nature’s Seedlings, “Spider Webs,”10 a.m. Nature’s Seedlings is a monthly nature discovery program for ages 3 to 7 being held every third Friday of the month. September’s program is about “Spider Webs.” Children will learn about spiders and the webs they weave. After crafts and games we will go on a spider walk to see what spiders and spider webs we can find. Raven Rock State Park, 3009 Raven Rock Rd., Lillington. 910.893.4888, raven. rock@ncparks.gov.
17
SATURDAY Lillington Fall Festival, downtown Lillington, 10 a.m.- 4 p.m. The annual downtown street festival hosted by the Lillington Chamber of Commerce will features vendors selling food, arts, crafts, jewelry and more along with music throughout the day and activities for children. Free to the public. www.lillingtonchamber.org
Festival of YesterYear, Museum of the Cape Fear Historical Complex, Fayetteville, 10 a.m. to 5 p.m. Focusing on the Colonial and Revolutionary War periods, the Festival of Yesteryear features costumed re-enactors demonstrating various aspects of daily life including medicine, music, toys and games, silhouette drawing, and militia drills. Living history groups include Camp Flintlock and the North Carolina Highland Regiment. Held in partnership with Fayetteville’s Lafayette
SUNDAY 13th Annual Heritage Festival, 11 a.m. 5 p.m., Cape Fear Botanical Garden. Admission: Free with Garden Membership or Paid Admission. Celebrate life “down on the farm” with a fun-filled day of history in the Heritage Garden Complex -- made up of a Farm House, General Store, Tobacco Barn, and Corn Crib. Take a tour, learn how to churn butter, and have some fun the old fashioned
18
www.SandhillsNaturally.com
18
way! Children’s activities including pony rides, pumpkin painting and more. Refreshments available for purchase. 910.486.0221, www. capefearbg.org SATURDAY 38th Annual International Folk Festival, Sept. 23-25, downtown Fayetteville. Travel around the world in one weekend — without even leaving downtown Fayetteville! Celebrate our community’s cultural diversity with music and dance, arts and crafts and international food. Saturday, Parade of Nations, 10:30 a.m. See all the pageantry and customs of our diverse community during the Parade of Nations. Saturday and Sunday, Festival Park, Noon to 6 p.m. Live performances on multiple stages, authentic cuisine at the International Café, unique arts and crafts vendors, children’s area, Native American Cultural Showcase. www.theartscouncil.com/iff/ Take A Child Outside (TACO) is celebrated annually between September 24 -30. This is a program designed to encourage children and adults to spend time together outdoors. By giving parents, grandparents and teachers information on outdoor activities and places to go, our goal is to help children develop a better understanding and appreciation of the environment and an enthusiasm for exploring the natural world. Celebrate TACO week at Raven Rock with the following programs: Track Trail Adventures, Sept. 24, 10 a.m. and 2 p.m.; Animal Tracks and Signs, Sept. 30, 6 p.m. Raven Rock State Park, 3009 Raven Rock Rd., Lillington. 910.893.4888, raven.rock@ncparks.gov.
25
SUNDAY Join us for sunset yoga at the millpond from 5 to 6 p.m. Meet on the front lawn of the Rockefeller home a few minutes before class begins at 5 p.m. (Allow approximately 15 minutes to walk from the parking lot to the lawn.) Wear comfortable clothes and bring a mat and water; you may wish to bring bug repellent as well. Open to all levels. Some yoga props will be available. Free. Carvers Creek State Park, 2505 Long Valley Rd., Spring Lake. 910.436.4681 September 2016
CALENDAR
27
TUESDAY Get outside and help hunt for caterpillars by taking a short hike while looking for these very colorful insects. During this program you will get the opportunity to find out more about them as well as identify the ones you find on the hike. Finishing off the day, children will have the opportunity to make their own craft they can take home! Carvers Creek State Park, 2505 Long Valley Rd., Spring Lake. 910.436.4681 • ONGOING EVENTS & EXHIBITS • Cape Fear River Trail Golf Cart Tours. For seniors and persons with permanent limited physical abilities, interpretive golf cart tours along the Cape Fear River Trail are available for individuals or groups of up to five people. Riders must be able to grasp and hold safety handles. Reservations are required. For more information, call 910.433.1547. Clark Park & Nature Center, 631 Sherman Dr., Fayetteville. Rockefeller House Tours: Call for dates and times of Tours of the Rockefeller House. Staff will be leading a free historical tour through Mr. Rockefeller’s winter get-away. The park staff will be leading 10 people through at a time. You must sign up in advance for the tours. If you need a ride to the Rockefeller House, you must attend the Tuesday tour. Carvers Creek State Park, 2505 Long Valley Rd., Spring Lake. 910.436.4681 Every Wednesday night, Kirtan Night at Breathing Space, 1404 Raeford Rd., Fayetteville. 910.977.4476, 7:30-9 p.m. It's free and fun.
children, ages 12+, but is ideal for seniors. 910.433.1579, www.fcpr.us. First Sunday of each month. Tours of Heritage Square, 1-4 p.m. Visit Heritage Square to see a selection of Fayetteville's historic houses, to include the Sandford House, the Oval Ballroom and the Baker-Haigh-Nimocks House. Call for further details.910.484.3977, www. womansclubfay.org. Second Thursday of each month. Naturalist Thursdays. Curious about nature? Kids 12 and under who attend 4 or more different naturalist programs at any park will receive a “Junior Naturalist” award. Call to register. All ages; 3:30-4:30 p.m. Free. J. Bayard Clark Park & Nature Center, 631 Sherman Dr, Fayetteville. 910.433.1579 Every 4th Friday, 6-10 p.m., Downtown Fayetteville. 4th Friday is a true celebration of the arts and downtown Fayetteville. www.theartscouncil.com/fourthmain.php 910.323.1776 Every fourth Saturday, Sustainable Saturdays Film Series. Recurring Monthly on 4th Saturday thru November 26, 2016, 11:00 a.m., Cameo Art House Theatre. Admission: Suggested Donation $5 - $7. Join Sustainable Sandhills at Cameo Art House Theatre for the screening of a thought-provoking, educational film, with discussion to follow. The film series begins in June and ends in November. Visit the event website for further information on the films being screened. 910.484.9098, www. sustainablesandhills.org
Every Thursday, 9 a.m. Hike for Your Health at Raven Rock State Park. Must be able to hike 2 to 5 miles on trails that can be flat, hilly and include steps. Ages 12 and up. Please call 910.893.4888 to register.
• FARMERS MARKETS • Fayetteville City Market, Wednesdays, 2-6 p.m.; Saturdays, 8 a.m.-1 p.m.; Fourth Friday 6-10 p.m. Fayetteville Transportation & Local History Museum Grounds, Fayetteville. www.facebook. com/CityMarketAtTheMuseum 910.433.1457 Moore County Farmers Market, Thursdays, 9 a.m.-1 p.m., year round at The Armory Sports Complex, 604 W. Morganton Rd., Southern Pines. Moore County Farmers Market, Mondays, 2 p.m. - 5:30 p.m., First Health Fitness Center, 170 Memorial Drive, Pinehurst. Moore County Farmers Market, Saturdays, 8 a.m.-noon, Downtown Southern Pines at SE Broad and NY Ave. Murchison Road Community Farmers Market, Wednesdays, 10 a.m.-2 p.m., parking lot at Bronco Square (across from Fayetteville State University), Fayetteville. Sanford Farmers Market, Depot Park, downtown Sanford, every Saturday, 9 a.m.noon. Sandhills Farmers Market, Saturdays 10 a.m.-1 p.m., Wednesdays, 3-6 p.m., at the Village of Pinehurst parking lot. Sandhills Farmers Market of Spring Lake, recurring weekly on Saturday, 9 a.m.-2 p.m. 230 Chapel Hill Rd., Spring Lake. 910.568.5809 Items are accepted for the calendar on a spaceavailable basis. Please send the info on your free event to joy@sandhillsnaturally.com.
Come Grow With Us.
Every Friday, 3 - 4:30 p.m. Plant Appreciation Walking Group, J. Bayard Clark Park and Nature Center. Meet other plant lovers and walk the trails at the park and along the Cape Fear River (CFR) identifying plants, watching their development and noting their locations. The group's observations will be used to compile plant lists for the Park and CFR Trail. This group is for adults and mature
Do you have a local business that could benefit from reaching 20,000 people each month — those that share your interest in natural health and wellness and sustainable living? If so, we'd like to help you. For more information, call 910-551-2883.
September 2016
www.SandhillsNaturally.com
19
Join your community co-op today! Support SandhillS farmerS Help create a stable, locally-owned market for 30+ farmers & producers.
foSter community
More than 30 community Gathering Sites across the Sandhills!
eat Well
Each Harvest Box contains 6-10 fresh fruits and vegetables.
Deliveries from mid-April to mid-November with NEW convenient options to reschedule & skip boxes!
JOY CROWE To learn more about Noonday Collection's mission of creating a marketplace for Artisans around the world or to shop online, visit
on display at Gracefully Rustic www.joycrowe.noondaycollection.com or call 910.551.2883. 223 NE Broad St. Southern Pines
Searching for a Natural Hormone Replacement Solution?
Indigo Earth Events vintage/rustic/eclectic/sustainable
• Offering BioIdentical Hormone Replacement Treatment
Would you like to feel better, be less fatigued and live a more active life• Specialties include Fibromyalgia, style? We can help! Dr. Robert Patterson has more than Chronic Fatigue Syndrome, Preventative Medicine, Nutritional 35 years experience as a Family Physician and a reputation for superior Medicine and Healing Prayer expertise and sincere compassion • Treatment for the whole family for his patients, is considered an • Virtual Visits and eVisits available expert in his approach to optimize an individual’s hormone status. Dr. P has dealt with these issues utilizing a patient centered approach, whether it involves a strictly nutritional or a hormone replacement approach, using natural regimens involving more natural hormones. Known for taking an integrated approach toward the problem at hand with all of his cases, Dr. P has extensive knowledge of both westernized medicine and alternative treatments. Back to Basics is a new, innovative solution to the rising costs of insurance and health care delivery. In our medical practice, you and your loved ones can receive the highest quality medical services at a fraction of the cost that is traditionally associated with it. Call to learn more.
919-895-6339 • www.backtobasicsmedical.com 821 Woodland Avenue, Sanford NC 27330
20
indigoearthevents@icloud.com 910-638-8322
Instagram Logo
Facebook Logo
Rentals • Styling • Handmade
910.638.8322 • indigoearthevents@icloud.com
www.SandhillsNaturally.com
September 2016