researching colleges, I decided a career in broadcast journalism might help me combine my love of writing and performing. However, after I took a newswriting class a professor told me I had a natural talent for reporting and copy editing, and I focused my energies on print journalism after that.
Behind the Pages Get up close and personal with the people who make CURRENTS happen
How long have you been writing for CURRENTS? Since August 2009.
What do you like to write about the most? I love a good human interest story. I really look forward to meeting new people, interviewing them, and figuring out the best way to share their stories.
Photography by Christine Watley
Name: Renee Roberson Title: Freelance writer. I am also the editor of Little Ones, sister publication to CURRENTS and Today’s Charlotte Woman.
Renee Roberson
What do you enjoy about it? I love learning about all the fascinating people and places of Lake Norman. I enjoy getting out in the community, and I’ve made a lot of wonderful friends as part of this job. When did you decide to become a writer? I’ve wanted to be a writer for as long as I can remember, but when
Who are some of your favorite writers? That’s a hard one! I’m a big fan of Elin Hilderbrand, who writes books mostly set on Nantucket Island, and I’m fascinated by the topics Jodi Picoult tackles. I joke that I read a lot of titles popular with book clubs about a year and a half to two years after everyone else reads them. I also collect a lot of classic middle-grade and young adult novels I read as a child (think Judy Blume, Katherine Paterson, Lois Duncan, etc.) because I like writing fiction for children in my spare time. One thing about you that will surprise people. I attended six different schools by the time I was in seventh grade, and my family was not in the military. Those experiences taught me a lot about resilience.
A Passion for Pizza
Davidson Pizza Co. slices it right
www.LNCurrents.com
options, including a different specialty slice each day of the workweek and a range of dishes besides pizza. To get the quintessential pizza bar experience, however, nothing beats stopping in for the two-slice lunch special and an order of garlic cheese bread. You can call ahead to have your pizza ready for pick-up, as Davidson Pizza Co. does not deliver. The partners’ vision prioritizes providing fresh and high-quality food at affordable prices, so you can enjoy the taste of New York without worrying about your budget. “We’re not about being greedy,” Michael says, “We’re about doing what we do really well.” — Connor Roberson The Scoop Davidson Pizza Co. 300 Mock Road, Davidson 704.237.4019 www.davidsonpizza.com
Summertime means gazpacho time.
Gazpacho Ingredients 4 large tomatoes, chopped 2 cucumbers, peeled and chopped 1 small red onion, chopped 1 green bell pepper, chopped 1 clove garlic, chopped 1 cup Campbell’s tomato juice 1 can beef broth 1/4 cup red wine vinegar 1/3 cup extra virgin olive oil 1 teaspoon dried tarragon Couple dashes Texas Pete Hot Sauce Salt and fresh, cracked pepper to taste. Instructions Working in batches, using a blender, blend all ingredients until smooth but not pureed. If possible, use pulse feature. Chill before serving, preferably overnight. Bon Appetit! About Cami Cami Ferguson has had a passion for cooking since she was a child. Her Italian grandmother taught her how to make meatballs, lasagna, stuffed artichokes and more, while her dad specialized in soul food. A personal chef in the Lake Norman area, Cami shares a delicious recipe with CURRENTS each month. For more information, visit www.cuisinebycami.com. 9
Lake Norman Currents | July 2013
It’s impossible to sit down with Michael Adams and not see how passionate he is about pizza. Davidson Pizza Co. is the latest step for Michael in a line of successful restaurant concepts, including the five Hawthorne’s New York Pizza & Bars in the Charlotte area, the Mexican grill Local Lime and the burger joint Kickstand. Although Davidson Pizza Co. has only been open since late March; it just might be Michael’s favorite. “This has been fun for me — I get to talk to customers,” says Michael, who lives in Davidson. He, along with his brother, John Adams, and their partner, Carlo Martinez, have been running restaurants in the area for nine years, developing their own signature style of New York slices the whole time. Davidson Pizza Co. prepares everything in-house, from the crust to the sauce to the toppings. Nothing is pre-cooked, and only the finest ingredients make it into the stone oven. Davidson Pizza Co. offers a variety of
Cuisine by Cami