LNC November 2016

Page 1

Currents Dr. John Powderly’s motivated medicine Scarves for southern weather Ada Jenkins helps everyone

Time to Eat

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Official Partner of The Carolina Panthers

Contents November 2016 vol. 9 No. 11

16 Game Changers Michael Ribas lets his light shine

Eating, drinking, cooking and fun

19 Doing Good Ada Jenkins Center helps

22 The Galley with

27 Navigators Dr. John Powderly’s

24 On Tap

with diverse needs

motivated medicine

30 Thoughts from the Man Cave Food or football?

32 Game On There’s no finish line for Rob Jackson



Dine + Wine

76 At the Lake A month of things to

Big Tiny’s BBQ in Mooresville Craft beer for Thanksgiving

24 Wine Time

Comfy wine at Lake Norman Cottage

26 In the Kitchen

with Jill Dahan Post-Feast Frittata

Shop Local

80 Lori’s Larks Lori K. Tate climbs the walls

40 In the Spotlight


11 Ann Campanella’s

emotional road map

12 Chuck McShane explores what’s in a name

14 Josh Graham’s big business

32 G ame On

There’s no finish line for Rob Jackson

Support your neighbor by shopping nearby

38 Trends + Style

Movers, shakers and more at the lake

Photo of Chef Vivian Howard provided courtesy of Vivian Howard via The Door.

Lynn and Glenn

do at Lake Norman

Channel Markers

About the Cover:

Scarves for the season Chef Vivian Howard shares her roots

48 Shopping for a Cause A roundup of places to shop for charity

38 Trends + Style Scarves for the Season

53 Book Excerpt Rosie Molinary’s Beautiful You

56 Let’s Cook

Jill Dahan shares her favorite fall recipes

Lake Spaces

How we live at the lake

64 Dwellings

A fresh and simple mid-century ranch

P.O. Box 1676, Cornelius, NC 280318 704-749-8788 • www.LNCurrents.com

64 Dwellings

A fresh and simple mid-century ranch

2014 Gold MarCom Award Winner for Design Excellence 2013 Platinum Award Winner for Magazine Special Edition 2013 Lake Norman Chamber Business of the Year 2010 Gold MarCom Award Winner for Best Magazine 2009 APEX Award Winner for Publication Excellence

Lake Norman CURRENTS is a monthly publication available through direct-mail home delivery to the most affluent Lake Norman residents. It also is available at area Harris Teeter supermarkets, as well as various Chambers of Commerce, real estate offices and specialty businesses.

Subscriptions are available for $19 per year. Send us your name, address, phone number and a check made payable to Lake Norman CURRENTS at the address below and we’ll start your subscription with the next available issue.

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from Where I Sit

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Sharon Simpson Sharon@LNCurrents.com

by Lori K. Tate



excited to produce a turkey day celebration that rivaled anything Martha Stewart could whip up. I even hung a colorful turkey wreath on my front door. What you don’t know is that around noon that day (right after watching the Macy’s Thanksgiving Day Parade with my children), I was struck with a stomach virus that forced me to hand the Thanksgiving hosting duties to my motherin-law down the street. Luckily we had purchased a pre-made dinner from The Fresh Market, so the transport of food was fairly simple. But my visions of the perfect Thanksgiving dinner, complete with decorations and place cards, blew away with the fall leaves. That evening, I found myself watching the Hallmark Channel with saltines and ginger ale as my main course — and it was awesome. Don’t get me wrong, I love my family more than anything, and Thanksgiving is one of my favorite holidays, but sometimes it’s nice when life throws you an unexpected break, a snow day if you will. As I was lying in my bed, watching movie after movie about princesses from madeup European countries going undercover to find their true loves, I had time to think about all the things for which I have to be grateful. And there are a lot of them. We all know how busy life can be, especially around the

Photo by Glenn Roberson


holidays. Every day becomes a contest to see how much you can accomplish on your to-do list. There are family commitments, work responsibilities and seasonal activities that you simply don’t want to miss. It’s hard to fit gratitude into the mix, but if you can, it makes everything that much better. Over the last couple of years, I’ve lost some dear friends and family members. That’s to be expected when you hit middle age — relatives pass away, friends move, people get sick. Life takes on a new level of realness that gives you perspective. Suddenly your good days are really good, and your bad ones are way more tolerable than they were when you were younger. That came to mind when I interviewed David Vail for this issue (page 27). He’s a grandfather in Cornelius battling stage 4 pancreatic cancer. And he’s also one of the most positive people with which I’ve ever spoken. Throughout our talk, he kept telling me that

he owed his life’s success to his positive attitude. He says that when he starts thinking about his cancer, he looks out at the lake and reminds himself to think positively, just as he’s done for the past 72 years. “If you go in thinking you’re going to lose, you’re going to lose most likely,” he told me. When I finished interviewing him, I felt inspired and validated. Inspired because he’s dealing with a horrific disease in such a graceful manner. Validated because Vail is proof that our urgency for living does and should increase as we grow older. Thankfully, I’m not battling a life-threatening illness, but I’ve noticed that I don’t put things off like I used to do. These days if we talk about planning a trip, I start Googling hotels instead of daydreaming about it. If we want to visit an old friend in another city, we do. I even scheduled a photo session for our family this past summer — something I’ve been talking about for three years. Doing these things is my way of showing gratitude for the opportunity to do them. So this month, I’m again slated to host my first Thanksgiving. I plan to take vitamin C and wash my hands profusely during the weeks leading up to the big day, as I am determined to have my picturesque soiree. But in the back of my mind, I’ll always remember the Thanksgiving I spent by myself, counting my blessings.

Editor Lori K. Tate Lori@LNCurrents.com

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CURRENTS magazine will embody the character, the voice and the spirit of its readers, its leaders and its advertisers. It will connect the people of Lake Norman through inspiring, entertaining and informative content, photography and design; all of which capture the elements of a well-lived life on and around the community known as Lake Norman. www.facebook.com/LNCurrents www.twitter.com/LNCurrents

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Writer Ann Campanella’s journaling of her mother’s battle with Alzheimer’s resulted in the book Motherhood Lost and Found.

An Emotional Road Map

Continued on page 13


When many people go through a difficult time in their lives, they often keep it to themselves and only share it with a few close friends. But for Huntersville’s Ann Campanella, writing was the best way for her to navigate her mother’s Alzheimer’s diagnosis in the late 1990s. The writer’s journaling of the experience resulted in the book Motherhood Lost and Found, which was first published in December 2013 by Divine Phoenix Books in conjunction with Pegasus Books. A Davidson College graduate and former magazine and newspaper editor, Campanella wanted to share her experience with others going down the same path. “I needed to share this so that other people who were going through it have an emotional road map,” she explains. “I was constantly searching for other people’s stories, and there were not many.” Her book, which was released on Kindle this past September and is in the process of becoming an audio book, details her mother’s descent into Alzheimer’s while she was trying to become a mother herself.


Writer Ann Campanella shares her story so others can find their way

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Even though we’d rather not take our work home with us, it’s inevitable. So if you have to do it, why not do it in style with the Leather Rolltop Backpack by Johnny Fly Co.? This backpack features solid brass fittings that won’t rust, tarnish or leave black marks, and it’s constructed with lightweight, naturally water resistant Moroccan leather. In addition, it has padded adjustable arm straps and an internal computer storage sleeve. Go ahead, get packing. You can purchase this Leather Rolltop Backpack by Johnny Fly Co. for $280 at LUMEN at Luna’s at the Lake, 19732 One Norman Boulevard, #320, Cornelius. You can also visit Luna’s on Facebook.

Beneath The Surface

What’s in a Name? NOVEMBER 2016


Back in August, we told you the stories behind some popular sites around Lake Norman. In an area changing as fast as north Mecklenburg and southern Iredell, it’s easy to overlook history, but it is all around — in things as seemingly mundane as street names. Here’s another installment of What’s In a Name: Lake Norman Edition. Cowan’s Ford Hydroelectric Station — The dam and power station that sits at the Mecklenburg/ Lincoln County border holds a unique position in the area’s history. While the dam and power station are responsible for the creation of Lake Norman, and thus its future, its name harkens back to the earliest days of the area’s history. Before the lake, the Catawba River provided water and fertile land for growing crops. But being shallow and rocky, it was impassible by most boats and an obstacle for transportation. Early European settlers, and the Native American tribes

that inhabited the land before them, used the shallowest spots, or fords, to cross on foot, horseback or wagon. The fords came to be named for the families who lived nearby, and the Lake Norman area today is filled with their names — Sherrill’s Ford, Beatties Ford and, of course, Cowan’s Ford. In 1781, in the final months of the American Revolution, American troops camped out near Cowan’s Ford heard British troops were approaching the river. In the early morning darkness on February 1, 5,000 British soldiers charged on Cowan’s Ford, overpowering the 900 American militias and sending them scattering up the muddy road toward Salisbury. One of the casualties of the battle was American General William Davidson, for whom Davidson College would later be named. In the late 1950s, when Duke Power was making plans for Lake Norman and the hydroelectric plant that would run there, the company chose Revolutionary War

William B. McGuire

imagery to announce the plans. While it had become standard practice at Duke to name plants after high-ranking officials, the company decided to keep the history name. Today, just across the street from the plant’s entrance, a replica Revolutionary cannon and historic marker pay tribute to the area’s history. McGuire Nuclear Station — Duke Power took a more traditional route in naming the first nuclear power station in the Lake Norman area, despite the fact that there was nothing traditional or simple about opening the McGuire Nuclear Station. Though plans for the plant were initially released in 1969, it would take almost 11

years and serious opposition from environmentalists and neighbors for the plant to finally open. When it did, the company named the plant after William B. McGuire, the seventh president of the Duke Power Company, who had joined the company as a young law school graduate from Duke University in 1933. McGuire rose in the ranks to president in 1959, just as the company broke ground on the Cowan’s Ford project. A photo shows him with North Carolina’s Luther Hodges helping to start the first charges of dynamite that would begin the Cowan’s Ford dam project. McGuire would remain president until 1971, long before the nuclear station that bore his name finally opened. He died in 2012 at the age of 102. — Chuck McShane, photography courtesy of the Duke Endowment Chuck McShane is director of research at the Charlotte Chamber and the author of A History of Lake Norman: Fish Camps and Ferraris. Contact him at chuckmcshane@gmail.com . On Twitter: @chuckmcshane

CURRENTS’ Facebook challenge

Continued from page 11

Every month we ask a question on our Facebook page and select answers for publication. For November, we did it a bit differently, as we asked readers to send in pictures of their fall front doors. Next month, we’d love to see your holiday mantels, so keep watching our Facebook page. Tiffany Rene


Campanella with her mother, Elizabeth Seelye Williams. Williams passed away in 2007 with her daughter by her side.


event. Pam Brunell, a certified care practitioner for dementia, will also be available to answer dementia care questions. In addition, Campanella will donate a percentage of the proceeds from the sale of her book to Alzheimer’s disease and dementia nonprofit organizations during November. “Being a writer, I was really just following my instincts, just writing my truth,” says Campanella. “I knew that my mother, if she was in her right mind, would be fully behind it. She believed in sharing stories, that stories were what connected us and just helped us move through difficult times.” — Lori K. Tate, photography courtesy of Ann Campanella Conversation about A Alzheimer’s and Dementia Thursday, November 17; 6 p.m. Main Street Books, Davidson

Carrie DiMillo Bosshart

Visit us on Facebook @LNCurrents


During this challenging time, Campanella took solace in her horse Crimson, a grandson of the legendary Secretariat. “He [Crimson] had the biggest heart. During those days of grief and just how things were so out of control with my mom, I would go to the barn and spend hours brushing him,” recalls Campanella, who lives on a small horse farm. “I put my head on his neck, and he would just kind of absorb everything that was going on. He really helped me get through the emotional roller coaster of this.” Campanella’s mother, Elizabeth Seelye Williams, passed away in 2007 with her daughter by her side. In honor of her mother and the fact that November is National Alzheimer’s Awareness Month, Campanella is hosting A Conversation about Alzheimer’s and Dementia on November 17 at Main Street Books in Davidson. Charlotte Writers’ Club North is co-sponsoring the


For the Long Run

From Boyhood Hobby to Big Business



Some things get better with age. That’s the case for Josh’s Farmers Market on Williamson Road in Mooresville. The open-air farmers market began in 1990 with 10-year-old Josh Graham selling cantaloupes roadside from his grandfather’s garden. “That first summer we sold $100 worth of cantaloupes from an old wheelbarrow,” Graham remembers. Twenty-six years later what started as a boy’s hobby has turned into a booming business, as last year marked seven consecutive years of revenue growth. Graham sold produce for years on the weekends and summers, but he became serious about launching Josh’s Farmers Market as a full-time business when the recession hit and work in the construction industry began to slow. Despite its location to many large retail grocery stores, Josh’s Farmers Market has been able to compete in the Mooresville market. “We are on the road shopping quality. If it’s good quality, we get it. You can’t cut corners on quality,” explains Graham. The Mooresville native works predominately with local familyowned farms to bring fresh produce to stands each day. Most of the produce comes from Iredell and Rowan counties. Graham and his business partner, Nick Stutts, are often up in the pre-dawn hours driving to farms and unloading produce to Josh’s Farmers Market that was picked the same morning. “We have a lot of folks who want to buy food local, and they want to know where it’s coming from,” he says. Josh’s Farmers Market also sells baked breads and pies from local

Josh Graham of Josh’s Farmers Market has been selling produce since he was 10 years old.

bakers, local honey and jams, and free-range eggs from nearby Mt. Ulla and fresh milk straight from a Virginia farm. Other customer favorites include seasonal items such as flowers, pumpkins, and fresh-cut Christmas trees and wreaths. On weekends, The Shrimp Connection delivers coastal seafood, and Clearview Farms of Lincolnton offers chicken, pork, lamb and beef. The personal touch his farmers market offers in customer service keeps customers coming back from Statesville to Huntersville. “We

have a loyal customer base, and it shows,” says Graham. Even when the farmers market is closed JanuaryMarch, Graham still delivers fresh milk and eggs onsite to loyal customers. During Thanksgiving week, customers flock to Josh’s Farmers Market to buy staples such as sweet potatoes, collards, turnips and pecans. Whether it’s a holiday or not, Graham likes to help customers prepare for large parties or events by planning ahead. “Call in or shoot us a text

the day before, and we’ll pick it up and have it out the next morning,” he says. “It’s that oneon-one customer service that really makes a difference.” — Holly Becker, photography by Ken Noblezada osh’s Farmers Market J 189 Williamson Road Mooresville www.joshsfarmersmarket.com


Igniting a Spark Michael Ribas’ various careers led him to life coaching.

MICHAEL RIBAS LETS HIS LIGHT SHINE by Rosie Molinary photography by Lisa Crates




a child, his focus was often on brightening his grandmother’s day. As an adult, he made it a point to always genuinely engage with whomever he came across from the gas station attendant to the dry cleaner. Now, the Cornelius resident is using his natural gifts and the key performance elements he learned from a career in automobile racing in his new career as a Life/ Performance Coach. “Over the last 10 years of my life, I’ve really gotten to the point where I enjoy every interaction,” explains Ribas, 53. “I like to shine some light [on who I am with] and be grateful for their presence and being there with them. Being a little spark for somebody, I really enjoy doing that.” Ribas’ own spark really ignited when he discovered automobile racing in the 1990s. Working as a power plant operator in California at the time, he discovered a dirt track near his house. Fascinated, Ribas and his neighbor decided to build their own racecar, and a passion was born. “It was sort of backwoods, basic racing, and it was so much fun. Within the scope of racing, it’s not anything,” Ribas recalls. “We spent a year building this car with just passion and a willingness to do it.” Ignited, Ribas enrolled in a mechanic training program and, while he initially hoped to be a driver, he soon realized


Personal What’s the best advice you have ever been given? Develop a very strong selftalk practice. Most of us defeat ourselves by talking negatively to ourselves. What advice do you give regularly? Honor yourself with every breath. If you do that, you can do no harm.

he had started in the sport too late. Instead, he became a mechanic and pit crew worker and traveled around the world. Eleven years ago, he moved to the Lake Norman area to join the Penske/Porsche program. In 2009, he moved to the IndyCar series and decided to get his degree to see what other opportunities he could pursue. “My manager said, ‘Get your degree, and we’ll see if we can help you.’ Penske is one of the top five most prestigious racing companies,” says Ribas. “It’s pretty rare that someone goes from being a mechanic to PR [public relations], especially on such a high level team.” Ribas moved over to NASCAR, but a common trend in his life followed him. People routinely

sought him out for advice or insight, and the idea of doing something with that professionally began to take root. Eventually, Ribas found a coaching program whose education and certification process worked with his racing schedule, and, then, at the end of 2015, he decided to transition into full-time coaching with his business, Light Guidance Certified High Performance Coaching. “With coaching, I wanted to instill some of the tools people need to be more productive as they work toward where they want to go. There is a balance between reacting to what life throws at you and proactively deciding what you want it to be,” he explains. “My ideal client is somebody who is doing very well by their own standards in

What is one thing or app you cannot live without? My water bottle. What book do you love to recommend? Illusions by Richard Bach. What is your best habit? Being accepting of everything and everyone at each moment.

life, but they are just looking for that next little bit. I like the people who are pushing to the unknown almost within their own experience.” Now, Ribas, in a different kind of driver’s seat, is living the purpose that his fast-track career inspired. “Sometimes it feels like this was something I was going toward my whole life,” he says, “and sometimes it feels like I was led to this my whole life.”

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doing good

Ada Jenkins Center's building in Davidson was initially a school for black children. It was called The Davidson Colored School.



revealing the social fabric of community. A highly respected model for community centers in the region, Ada Jenkins Center is a full-service education, health and human services agency that houses 21 programs. When people enter the center’s big red doors in crisis, they find support from caseworkers and volunteers who partner with them to Georgia Krueger create change.

“Pride is the biggest barrier to getting services. We treat people with dignity and respect, and they feel welcomed,” says Ada Jenkins Center Executive Director Georgia Krueger. “I never thought I would find myself without employment, no food, no financial resources and a plethora of other problems on top of those already named. I felt that I could not have gotten any smaller as a human being. I felt defeated,” says Ada Watson-White, a former client partner. “I didn’t feel as if I was just a number to them. I felt as if I were a person that they cared about with great conviction.” Individuals seeking services are called client partners to emphasize the fact that each party in the partnership has a responsibility. Krueger describes

the community center as a “one-stop shop” where people can get help from many services under one roof while also addressing the root causes of the crisis. “Our job is to meet people in that crisis and help them find stability,” explains Krueger. “Our ultimate goal is to break that cycle of poverty.” Forty-one percent of the center’s client partners make less than $10,000 a year.

A major volunteer effort Ada Jenkins Center’s rich history dates back to the 1930s. The building was initially a school for black children. It was called The Davidson Colored School. The school opened as a wooden schoolhouse but was destroyed by fire. Ada Jenkins, a teacher and later principal, led the charge to raise


Partners in Hope


doing good funds to rebuild a brick schoolhouse. “She wanted to have a brick school because she was determined not to see the school burn down again,” explains Krueger. The school was later renamed the Ada Jenkins School in her honor. The brick schoolhouse sat vacant for several years in the 1990s, as it needed major renovations. Community volunteers rolled up their sleeves and got to work restoring the building from the ground up for its new role in the community. “What was really cool about it was the community recognized that we really do have community needs, and this is a wonderful resource we can use,” says Krueger. “It was a diverse group that came to get this building ready.” Ada Jenkins Center officially opened its doors in 1998, expanding its reach beyond Davidson to Cornelius, Huntersville and Mooresville. Last year more than 700 community volunteers donated their time to help 1,038 client partners. NOVEMBER 2016


Services bridge the gap Through education, medical care and crisis assistance services, the center eases some of


$10 OFF

Krueger, center, with staff and volunteers at Ada Jenkins Center in Davidson.

the hurdles of overcoming poverty. Krueger says many people do not have a savings backup if an unexpected event happens, resulting in a loss of income. Services such as the Loaves and Fishes emergency food pantry, Lydia’s Loft, which provides free clothing and household items, and Crisis Assistance Ministries, which provides aid with rent and utilities, help bridge the gap. The LEARN Works program, an academic program after school, serves 121 students. Volunteer tutors help children build academic skills in reading, math and enrichment. Adult client partners further their education in the computer lab, where they take job skills classes and resume writing. For the growing Latino community, the

Service or parts purchase. Can not be combined with any other special. Offer expires 11-30-16.

Ada Jenkins Center partners with the Lake Norman YMCA to offer English as a Second Language classes. The community center also is home to La Escuelita San Alban, a bilingual preschool for Latino children. Ada Jenkins Center also provides medical services to the uninsured and underinsured. Doctors, dentists and nurses volunteer each week treating patients at the Free Medical Clinic and the Mobile Dental Clinic. Community health nurses work on staff, providing health education and screenings and assisting patients with referrals. For more information regarding Ada Jenkins Center, visit www.adajenkins.org.

MOORESVILLE ARTS Join us for the 149th annual

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ALSO: A special event November 11-12 will display and sell featured ceramic artists at a Trackside Pottery event.

Dine + Wine Eating, drinking, cooking and fun



Big Tiny’s BBQ brings Texas to Mooresville, p. 22

Photography by Glenn Roberson

Craft beer for Thanksgiving, p. 24 Lake Norman Cottage is a cozy wine choice, p. 24 Post-Feast Frittata, p. 26

Mooresville’s Big Tiny’s BBQ serves Texas-style barbecue and brisket with all the fixins’.

The Galley with Lynn and Glenn

The Search is Over Big Tiny’s serves barbecue that will make your heart race by Lynn Roberson photography by Glenn Roberson


searched for restaurants serving the barbecue his father had taught him to make years ago. “I had a craving for the Texas-style brisket, Texas-style barbecue, and you just can’t find it here,” John says. “So, I started having to fire the smoker back up and make it myself at the house. We made the food I grew up with and that was traditional to Texas. All of our friends and neighbors and coworkers thought it was fantastic, so we just built it up into something.”

Family friendly NOVEMBER 2016


Elizabeth and John Maddox opened Big Tiny's BBQ in Downtown Mooresville so John could share his love of Texas-style barbecue and brisket with everyone.

What he and wife Elizabeth have built on Main Street in Downtown Mooresville is Big Tiny’s BBQ. They named their restaurant for their Newfoundland, who was the first of their three furry “children.” “We wanted a name that meant something to us, that was sentimental,” explains Elizabeth, also a Texas native. “We also thought it was a cute, catchy name, but it definitely had meaning to us. Most people relate to and appreciate that we try to have a place that’s warm, personable and with a family environment.” Big Tiny’s features warm brick walls, communal tables clad in red gingham tablecloths, and photographs of historic Mooresville scenes and of the couple with their dogs. Guests come to a counter and order a la carte, choosing from Mesquite-smoked brisket, pork ribs, sausage, and turkey, sold by weight, much like deli meat. The side dishes come in small, pint or quart sizes that guests pass around their tables to share family-style, Elizabeth says. “All of our side casseroles are family recipes,” she adds. “For example, John’s grandmother’s

corn casserole, my mom’s peach cobbler, my green bean casserole. They’re homemade recipes that we’ve been doing for years.”

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With John having been a long-time member of the Roush Yates Engines organization, the couple has spent years getting to know people in the industry. “It all started because we were going to the races, and we took our motorhome,” Elizabeth recalls. “At the time, we only had one dog, and we took our dog. We decided to pack in some food we wanted to cook, and we were with some friends of ours. It grew from there to where the next year, we had people suggest that we cook for more race teams. It took off from there.” They had long considered the possibility of opening a restaurant, but they knew the timing, location and other factors had to fall into place. “Elizabeth and I both work really hard no matter what we’re doing,” John says. “So instead of working hard for someone else, we wanted a place where we worked hard for ourselves, and that meant something that was ours.” They realized they needed to build a strong team, and that came together particularly when they hired experienced kitchen manager Marvin Duke. They also knew they wanted to locate in Downtown Mooresville, which came together when a building owned by Gary Preston opened up. “We wanted to be a stand-alone restaurant in downtown,” Elizabeth says. “That had to fall into place. Once that happened, it felt like it was meant to be.”

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Dine + Wine

On Tap

Wine Time A Comfortably Furnished Wine Cellar LAKE NORMAN COTTAGE OFFERS A UNIQUE WAY TO ENJOY WINE by Trevor Burton

CRAFT BEER AT THE TURKEY TABLE? ABSOLUTELY! Move over mulled cider, and make room for a new twist on the traditional Thanksgiving beverage by Mike Savicki



Move over hot mulled cider, and make room for craft beers at the turkey table. Yes, as craft beers become more popular, they are even finding their way to the holiday table. As John Baker, owner of Davidson Beverage Company explains, there is no right or wrong when it comes to mixing craft beer and turkey. Like everything craft beer, it’s a matter of taste, style and choice mixed with a bit of daring. “Thanksgiving falls on the beer calendar at a time some drinkers might find a bit odd,” Baker explains. “Late November is historically a time of transition for craft beers, with the fall marzens, pumpkins and Octoberfests leaving the shelves to make room for the early winter warmers and ales, so craft beer drinkers think they have to make a choice. But Thanksgiving can actually be a good time to choose craft beers that you feel comfortable with and bring them to the table, then add a bit of something new.” For those looking to continue the fall season, Baker says good, easy drinking Octoberfest styles, along with popular pumpkin saisons and ales, such as the ridiculously popular “Pumking” from Southern Tier or the “Cottonwood Pumpkin” from Foothills Brewery receive high marks around his bar. Want to add a bit of flair to the glass? Try rimming it with cinnamon and sugar. When it comes to early winter ales and warmers, Baker suggests trying the new styles as they are just arriving as the month begins. “Look for the dark amber

styles with nutmeg flavors that traditionally make the early winter beers different from the heavier, late-winter porters and stouts,” he says. “If you have a favorite, then stick with it but give something new a try, too.” For those who are a bit more adventurous, mixing beers could be a new Thanksgiving option. For fall into winter, Baker suggests adding Southern Tier’s “Pumking” to its heavier “Warlock,” yielding a big, bold, heavy flavor with a bit of pumpkin. Short of running a home infusion machine, mixing helps personalize the experience. For a house and table full of guests, Baker suggests starting neutral. “A lot of people stick to what they like best, and there’s nothing wrong with that no matter where your taste buds might be, but if I were to make a suggestion, I’d say a marzen or traditional Octoberfest because they are the lighter lager styles that drink very well with a bigger Thanksgiving dinner,” he says, adding, “when you are entertaining, especially for the holidays, not everyone will want an IPA, even if it is one you love, so just go with a neutral.” And unless you have a favorite style or label from outside the area, Baker suggests looking local. “Eight times out of 10, buyers ask for local names, so mix and match bottles and cans from North Carolina, Charlotte and Asheville, and even here locally,” he says. “Having a variety on hand even helps the conversation.”


when you’re sipping on a glass of good wine. You get to daydream about the possibility of remaining in the chair while tasting each and every one of the wines that surround you. At least, I did when I visited Lake Norman Cottage. And it’s not just the furniture. There’s an atmosphere here that is equally comfortable. The best way to describe Lake Norman Cottage is that it is a wine version of the bar in the old sitcom Cheers. Blame all that on Trudi Zangardi, the owner. Zangardi uses her extensive knowledge of wine and an engaging personality to make everyone feel at home — regulars and people who come in for the first time. There are even snowbirds who stop in on their drive down Interstate 77 to Florida for the winter and do the same thing on their drive back in the spring. Apparently, Davidson has risen to prominence as the go-to wine destination for the whole East Coast. Some Lake Norman Cottage patrons are knowledgeable about wine

and know exactly what they want, but many are not and that’s where Zangardi’s expertise comes in. Wine can be intimidating, especially with the extensive selection of wines that Lake Norman Cottage has. If anyone seems hesitant or unsure, Zangardi steps in to help. A few questions and she is ready to suggest a wine or two that will tickle a person’s taste buds. Sometimes her advice works in a strange way. Zangardi told me about someone who was ordering a very expensive wine, but she got the feeling that the person was going along the expensive route just to make sure that the wine was good. She stepped in to guide the person to a much less expensive option that would be more than satisfactory. Selling down — not something you see too often in the wine game. Another approach that appeals to me is Zangardi’s guarantee when it comes to wine. Customers who take her advice and purchase a bottle of wine to take with them can do so with plenty of confidence. If a wine recommendation doesn’t work out, the customer can bring the bottle back, even if it’s been emptied, and get a refund. This also applies to snowbirds who might

take six months to return the wine. In the eight years that Lake Norman Cottage has been in business only once has someone returned a bottle. Then there’s the “Magic Table.” It’s a large table in the middle of the room where patrons congregate along with their wine. The table gets its “Magic” moniker due to friendships that spring up but also because of “aha moments.” These are when someone tastes a wine for the first time and discovers how wonderful it can be. My moment was when a glass of Russian River

Valley Pinot Noir appeared, as if by magic, in front of me. How did Zangardi know that is one of my favorites? This is a place to spend time — time with all those wines to sample or, on Fridays and Saturdays, sampling them with food pairings. Give me a chair well stuffed and a glass well filled and I’m a very happy camper.

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“Give me a chair well stuffed and a glass well filled and I’m a very happy camper,” says Trevor Burton.



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Gobbled out and need a quick non-stodgy breakfast casserole this holiday season? The frittata, originating from Italy, is one of the simplest and most delicious ways to transform the humble egg (and all those bits and pieces from your fridge that are so easy to waste) into a morning, noon or nighttime star attraction. Eggs have impressive health credentials too, as both the whites and the yolks are rich in protein, vitamin, and essential minerals like betaine and choline, which promote heart health and are essential for supporting that all important brain. So this holiday season get cracking, and make your guests’ tummies do a postfeast happy dance.

4 ounces mild soft goat cheese

1 teaspoon avocado oil or butter 10 large responsibly laid eggs 2 teaspoons dried herbs or ¼-cup fresh (like thyme, oregano, basil) ½- to ¾-cup crumbled sheep feta or Manchego or any other tasty cheese you have on hand 2 cups roasted or sautéed chopped veggies (like onions, peppers, mushrooms) 3 cups fresh baby spinach or kale


Grease a 9- or 10-inch round or 10-by-13-inch pan, and preheat the oven to 375 F. Beat eggs and goat cheese on high speed in a blender until combined. Add in herbs, and pour into the prepared pan. Reheat roasted veggies in a pan, and stir in spinach until

Photography Jill Dahan



In the Kitchen with Jill Dahan Photography by Glenn Roberson

Dine + Wine

Jill Dahan

wilted. Arrange veggies over the egg mixture, and sprinkle with the tasty cheese. Bake for 25 to 30 minutes just until set in the center. Remove, cut into wedges, and serve hot or at room temperature. Serves 6 to 8 * Frittata can also be made ahead and chilled or frozen uncooked. To serve, thaw if frozen overnight and bake as directed above. Add an additional 5 to 10 minutes baking time if chilled. ill Dahan lives in Cornelius J and is the author of Starting Fresh! Recipes for Life. You can learn more about her at www.jilldahan.com.


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Motivated Medicine Dr. John Powderly’s Huntersville clinic researches hope for cancer patients

by Lori K. Tate photography by Lisa Crates


Dr. John Powderly radiates positive energy as he briskly walks through Carolina BioOncology Institute, the 10,000-square-foot cancer therapy and research institute he founded 11 years ago. A native of Fairfax, Dr. John Powderly founded Carolina BioOncology Institute, a cancer therapy and research institute, in Huntersville 11 years ago. It is the only privately owned phase 1 clinic on the East Coast.


A paradigm shift


fter going through various rounds of chemotherapy for stage IV pancreatic cancer, David Vail was given three choices. His oncologist told him he could call hospice, try to get in on a clinical trial at Duke or call a doctor in Huntersville. Not one to give up and not in a position to travel three hours at a time for treatment, the Cornelius resident contacted Dr. John Powderly, president and founder of Carolina BioOncology Institute in Huntersville. After meeting with Powderly and undergoing various screenings and tests, 72-year-old Vail enrolled in an “immunotherapy doublet” phase 1 clinical trial in August. Though it’s too early to tell if the drugs are helping him, Vail chooses to remain positive, as he’s already beaten the odds by living 15 months with this type of cancer. “It’s not how many times you get knocked down. It’s how many times you get back up,” says Vail. “If it wasn’t for my attitude, I would have never gone to Powderly.”

Navigators “ For them, they’re taking a chance, and that’s bravery; that’s motivation.” — D R . J O H N P O W D E R LY

David Vail with his grandson, Jackson. Vail’s goal is to take Jackson to elementary school.



Virginia, Powderly grew up approximately 10 miles from the National Cancer Institute. He later studied there as a student at Georgetown Medical School with his mentor, Dr. Steven Rosenberg, a pioneer in the field of immunotherapy. After medical school, he completed a four-year residency in medicine/pediatrics at the Houston Health Science Center at the University of Texas and was appointed faculty at MD Anderson Cancer Center. An oncology fellowship brought him to UNC Chapel Hill, and he now serves dual faculty appointments there in addition to Duke. Powderly was drawn to cancer medicine early in his academic career while working as a phlebotomist as an undergraduate at George Mason University. “I liked drawing blood the most from cancer patients because they were the most motivated patients,” he recalls. “I like motivated people.” His fondness for motivated patients, coupled with his love of research, led him to the cutting-edge field of immunotherapy, which involves teaching the immune system how to kill cancer. “It’s a paradigm shift,” explains Powderly. “Literally, the drugs we develop, they target the immune system, not the cancer. If the immune system is strong enough, it will learn how to recognize the cancer as foreign and reject it and have memory, so it’s more long-lasting and durable.” Phase 1 denotes that this is the first time these drugs have been used on humans, meaning that the drugs have had approximately three years of mouse and monkey research and most likely 10 years of petri dish research. In addition to his phase 1 laser focus, Powderly only treats patients

who have stage 4 cancer, and there are only certain types of stage 4 cancers that qualify. “The cancers that the immune system is best at killing, this is going to sound really crazy, is cancers that are highly, highly mutated,” he explains. “Cancers that are highly mutated are cancers that have lots of carcinogen exposure, so smokers or people who have carcinogens from sunburn melanoma or other carcinogens in the environment such as asbestos or factory exposure to benzene.” There are special exceptions if the cancer is inheritable because those cancers are typically driven by mutations. For example, breast and ovarian cancers driven by the BRCA gene mutation tend to respond well to immunotherapy. However, if hormones drive those types of cancers, the immune system doesn’t respond. “I tell patients it’s a wild card,” says Powderly. “A lot of the drugs that we have are so new, they’re just a number. They don’t even have a name, but I tell patients that in 2016 we don’t discover drugs anymore, we engineer drugs.”

A wild card In 2002, Powderly moved from Chapel Hill to the Charlotte area, where he worked for three years at a large private practice that rounded at five hospitals. He began focusing on phase 1 immunotherapy because of his background. “That’s all there was because immunotherapy was in its infancy,”

says Powderly, who lives in Huntersville with his wife and two children. “When I started doing that I realized that it was the beginning of an avalanche of new drugs.” He also realized that he wanted to make a life commitment to just phase 1 research and that he wouldn’t be able to do that where he was. With that realization he began looking for opportunities and found one when Presbyterian Hospital Huntersville (now Novant Health Huntersville Medical Center) opened in 2004 at Exit 23. He soon left his position at the private practice, sold his house at The Peninsula and worked the night shift as a hospitalist at the Huntersville hospital. During the day, he worked on putting together the clinic in a building across the street from the hospital that formerly served as a trucking depot. Powderly points out that in doing any kind of cancer treatment, it is imperative that the facility be near a hospital. Powderly also found the Charlotte area to be a good geographic choice because of its lack of a medical school. “Charlotte is the largest city in America without a medical school, and North Carolina is a tobacco state, so we have the highest concentration of cancer in Mecklenburg County — greater than any of the other counties in North Carolina,” he explains. “We’re also the most populous county, so we have the highest aggregate cancer among 100 counties in North Carolina.” Carolina BioOncology Institute

Today Powderly has 18 people on staff, including Dr. Midan Ai (center), who is a Ph.D. tumor immunologist he recently recruited from M.D. Anderson.

Navigators out to be stage 4 pancreatic cancer. His cancer is now in his lungs, but Powderly, along with Vail’s 16-month-old grandson, Jackson, keep him going. “Jackson loves me, and I love him. My goal is I want to take him to elementary school,” says Vail. “I was lucky to get into the trials.” Initially Vail went to Powderly once a week for treatment and lab work. Now he goes every three weeks and has an infusion every four weeks. He has CAT scans, and his lung metastasis makes him short of breath. Regardless, his motivation remains steady. It is that attitude in his patients that Powderly finds rewarding. “The fun part is I work with a great team and to see the light in patients’ eyes, their eyes light up when they hear that we have a slot for a new study drug,” he says. “For them, they’re taking a chance, and that’s bravery; that’s motivation.” That’s Vail. “You can tell me anything. I’m just going to go right through it,” says Vail. “If I have to pass away, I’m going to pass away right, knowing I gave everything I could….Powderly likes that about me.”


years. For example, Kevin Day, a patient with renal cell carcinoma who was given two years to live, went from that diagnosis to a cruise with a tan in a matter of months. His cancer relapsed in his spine, and he rejoined the trial. Again, his cancer vanished for five years until this past September when it grew back in his spine. He recently completed spine irradiation successfully and is now planning a stronger immunotherapy doublet clinical trial. “When the immune system works, the goal is stability. That’s a victory,” Powderly says. “The immune system is slow, so sometimes patients may have stable disease for months and months and months, and then eight to 10 months later, it might begin to shrink a little bit. Rarely do people go into a complete remission.” The risk and uncertainty of taking a phase 1 drug seems to be okay with Powderly’s patients, as they’ve already heard the words “incurable” from their primary oncologist. That’s certainly true for David Vail. One minute he was vacationing in Montauk with his family, and the next he was at the doctor with a stomachache that turned

became incorporated in June 2005, and the first patient was seen that September. Today Powderly has 18 people on staff, including Dr. Midan Ai, who is a Ph.D. tumor immunologist he recently recruited from M.D. Anderson. “Right now we have 20 studies open, and they’re all phase 1, and each study may accrue or enroll one to two patients a month. That’s each study,” he says. “We’re actually dosing about 10 to 20 new patients a month, so one every day or one every other day.” Powderly’s is the only privately owned phase 1 clinic on the East Coast, as there is one in each time zone. Other phase 1 units in North Carolina are part of a university system. “What we bring to the table that’s very different from them [universities] is that we’re fast,” Powderly says. “It’s easy for drug companies to come and monitor us. We cost less, we have a waiting list of patients and we are focused.” Powderly is quick to say that these are not magical drugs but that he has seen some remarkable results in the past 10



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enthusiastically and outwardly agreed, while inwardly I prepared to take a beating. I was convinced that by simply bringing up the touchy subject of one versus the other with the two distinct camps — those who honor and keep the tradition of the holiday meal, gathered together around a table full of extended family, and those who believe football comes first, and eating turkey is something that should be squeezed into halftimes and television commercial breaks — I was about to become that poor referee who sticks his head where it shouldn’t and gets knocked out cold by two heavyweight uppercuts. So I asked for hazardous duty compensation, or at least a frozen turkey or two tickets to a football game, before beginning my research but was denied. To learn about how a sports-loving family blends their special holiday meal with a daylong barrage of football on television, respecting both the tradition of the day and the love of football, I reached out to Joel Pfyffer, co-owner of Prosciutto’s Pizzeria & Bar in Cornelius. If anyone could speak both languages — food and football — I hoped it would be a sportsthemed restaurant owner with a New England family history. But when Joel and I sat

down to talk, he blew my theory out of the water with his very first answer. “When we were kids, I had absolutely zero interest in football, and it wasn’t a part of our lives at all, even at Thanksgiving. And I was never a huge fan of turkey either,” he told me. “The television was never on, and for entertainment when we all got together with extended family, I just sat on the couch and watched all the drama that my aunts created when they started talking, and we all laughed and laughed. My family was the spectator sport.” So much for believing a sports-themed restaurant guy could get me what I thought were obvious answers. “But if you want to learn about food and football from a guy’s perspective you need to talk to my wife,” he added. It turns out Joel’s wife and restaurant co-owner, Kelly, was raised in a family where Sundays meant sitting on the couch watching NFL football on television alongside her father and brother, while

Joel and Kelly Pfyffer

her mother created amazing dishes in the kitchen. She did it every weekend of the season for every season of her life. “She is the one who taught me everything about football,” Joel says. “When we were dating, if I wanted to see her on Sundays, it meant sitting on the couch with her and her father watching football.” So I next chatted with Kelly who taught me about the “Four Fs.” “Food, football, family and friends,” Kelly explains to me. “In our house it was never one or the other, or even a combination, it was always everything together. The television was always on whether we were cooking, eating or entertaining. We had the house that everyone came to, and at Thanksgiving there was never a question that food and football go together.” I still wanted to learn more about how she educated Joel about football. “Joel knew football was my favorite sport, and by the end of that first season with my family on the couch, he was an expert,” she says with a smile. “It was the Cowboys versus the Steelers for me growing up, that was always the rivalry. Then it was the Redskins for us while we were dating and living in Maryland. Then it became

the Patriots when we moved back to New Hampshire.” Both are now diehard Patriots fans, the greatest team on the planet, they say, and both have taken to calling that time of the year when there is no football “The Bad Time.” For the past 11 years, since moving south from New Hampshire and opening Prosciutto’s, Joel and Kelly have taken holiday food and football to an even higher level, blending old family traditions with new ones. Their restaurant is closed on the holiday because Joel doesn’t feel it is right to ask staff to work on Thanksgiving, but the doors to their home are always open to family and friends, including those who might be new to the area and don’t have any family to gather. And their television is always tuned to football. “Everyone just grabs a plate, fills it with food and goes to sit wherever they might like,” Kelly explains. “And it’s usually right in front of the television.” “Having everyone together with one focus is one of life’s greatest compliments,” Joel adds. “The difference now, you might say, is that between the restaurant and our house, food and football, we have a bigger couch.”



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For master’s champion Rob Jackson, his medals recall a life on the move




In July 2016 Cornelius’ Rob Jackson achieved a goal he had been pursuing for 36 years. At the USA Track and Field Master’s National Championships in Grand Rapids, Michigan, he crossed the line in 2:32.53 to win the 800-meter run in the 65 and older age group. It was his first win on the national level.

GameOn “Sports saved my life.”

FINISH LINE by Mike Savicki | photography by Lisa Crates


It wasn’t until Jackson attended an indoor meet, The Millrose Games in New York City in January 1980, that he got bit by the running bug and first felt the urge to channel his years of running from


Dedicated to running


ob Jackson is a runner. The miles motivate him, and the training sustains him. Hardly a day in his life passes that he isn’t either running or thinking about the sport. And it has always been that way. Growing up in New York City, running was something he did to stay alive. It was his escape. His first miles were spent running from pressures and challenges of a complicated childhood instead of toward goals. Running helped him mask the pain he felt growing up in foster care. “I never knew my father, never saw my mother until I was 16, and that was for two hours — then not again until I was 23, then 30,” Cornelius’ Jackson recalls. “I was in and out of homes like you wouldn’t believe. I was in every borough except Staten Island. Sports saved my life.” And it was sports, initially swimming in community pools, that kept him away from the dangers of the streets. “Sports kept me away from drugs, alcohol and crime. I knew I couldn’t participate in sports if I used,” he says, adding, “A coach once told me when I was young that if you want to go far in life, don’t smoke, don’t drink, don’t do drugs. You can’t stay alert if you do those things, so I didn’t.”

Jackson competing in The Millrose Games in New York in January 1980.

danger into the pursuit of moving toward something greater. “I saw the energy, I saw how the athletes warmed up, I saw how they got ready to race, I saw the crowd and how they reacted to the athletes, and I said to myself, ‘I want to do this,’ ” he remembers. “ ‘I know I can do this.’ ” Five months later Jackson entered his first race, a five-miler that athletes used as a tune-up for the New York City Marathon. He finished second in his age group, 10th overall. On the backside of a race photo Jackson still carries in a memory album is his finishing time etched in pen, 26:21. He uses it both as a tool of gratitude and motivation.

GameOn At the same time, Jackson had a tryout with the New York Mets at the request of then manager Joe Torre, who had caught wind of Jackson while playing sandlot ball close to the stadium. Jackson could play centerfield and get on base. He had the speed and quickness Torre wanted in a leadoff hitter. And he had the daring and desire to play the game at its highest level that pro scouts, to this day, find hard to identify. The only strike, Jackson recalls, was his age. He was 30 years old, far too old for a rookie to enter the big leagues, he was told, and the opportunity passed him. So Jackson dedicated himself to running.

In his blood



In the Northeast, where running has four distinct seasons both indoors and outdoors, he dove into the sport with a competitive fire burning. First it was two New York City Marathons in 1981 and 1982, finishing his second at just 22 seconds over the threehour barrier that marathoners cherish. To this day, he can recount his all-out sprint to the finish like it was a race he’d run just last weekend. And then came the track meets. Jackson fell in love with track racing for its equal measures of pureness and measured excellence. On the track, insomuch as an athlete races against others in adjacent lanes, he also races the clock. While finishing places were important, so were his times. Down to the 100ths of a second, Jackson has measured his performances in distances ranging from 100 meters to the 800 for nearly four decades. Success, he says, is

At age 66, Jackson trains as he always has and documents everything.

measured in the small gains on the clock. In July 2016 Jackson achieved a goal he had been pursuing for 36 years. At the USA Track and Field Master’s National Championships in Grand Rapids, Michigan, he crossed the line in 2:32.53 to win the 800-meter run in the 65 and older age group. It was his first win on the national level. Now, at age 66, his body conditioned to run and his mind remaining focused, what he has worked hard to develop through the years is not easily broken down. Jackson trains as he always has, as a self-coached athlete driven by a love and appreciation for a sport that saved his life, and he documents every track, hill, gym, sled, band and kettlebell session as he always has. And while he finally earned the elusive

national title he had been chasing for decades, he is far from finished. In 2017, Jackson hopes to break 60 seconds in the 400, a feat few his age claim to have accomplished. And as a Level 1 USATF certified coach, he is giving back to the sport by coaching up-and-coming athletes based in the Charlotte area. “All the training I’ve done through the years, all the meets, all the miles, you’d think I’d be done by now, but that’s not the case,” he says. “Running is in my blood, and I’m never going to stop. As long as you love something, and you love what you are doing, it’s not work, and it never will be.” Rob Jackson is a runner. And for Rob Jackson, as it is for all those who continue to push themselves in sports, there is no finish line.

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shop Local Support your neighbor by shopping nearby



Chef Vivian Howard shares her delicious roots, p. 40 Local boutiques help shoppers give back, p. 48 Rosie Molinary's Beautiful You, p. 53

This holiday season, make sure the gifts under your tree come from locally‑owned businesses. Your support of small business in the Lake Norman community will make the holidays brighter for us all. Check out the following pages for great gift ideas from your neighborhood merchants.


Scarves for southern weather, p. 38

Sweet Boutiques Advertising feature that keeps you up on “current” fashion and gifts.

what’s currently


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“Jump Start the Holiday Season!” • Holiday Décor • Unique & Handmade Gifts • J ewelry & Fashions for the Holidays • Wish List & Gift Certificates • Personal Shopping Everything for your Holiday Home Heart & Soul Please join us for our Holiday Open House Saturday Nov. 5th 11 – 5 & Sunday Nov. 6th 12 – 5 Open each Sunday Nov. 6 – Dec. 18 The Shoppes at Home Heart & Soul

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Scarves are the perfect accessory to help you navigate fall’s highs and lows

ONE by Lori K. Tate | photography by Lisa Crates








1. Curry fringe scarf, $19.99, Salice Boutique, 101 W. Broad Street, Statesville; 146 Mooresville Commons Way, Mooresville, www. salice.boutiquewindow. com and Facebook.

2. Rust and teal scarf, $18, AnnaCraig Boutique, 240 North Main Street, Mooresville, look for AnnaCraig Boutique on Facebook.

3. Sea green scarf by Mark Ashton, $19.99, Salice Boutique, 101 W. Broad Street, Statesville; 146 Mooresville Commons Way, Mooresville, www. salice.boutiquewindow. com and Facebook.

4. Gradation faux fur infinity scarf, $16.99, The Brow Lounge, Jetton Village, 19825 N. Cove Road, Suite C, Cornelius, look for Brow Lounge LKN on Facebook.

5. Hand-dyed gray and teal scarf, $21, Mainstream Boutique, 126 Mooresville Commons Way, Mooresville, www.mooresville. mainstreamboutique. com and Facebook.

6. Garnet red infinity scarf, $19.99, Salice Boutique, 101 W. Broad Street, Statesville; 146 Mooresville Commons Way, Mooresville, www. salice.boutiquewindow. com and Facebook.

Trends + Style











7. Cashmere plaid scarf, $15, AnnaCraig Boutique, 240 North Main Street, Mooresville, look for AnnaCraig Boutique on Facebook.

8. Navy and ivory scarf, $22, AnnaCraig Boutique, 240 North Main Street, Mooresville, look for AnnaCraig Boutique on Facebook.

9. Multi-color scarf, $18, The Brow Lounge, Jetton Village, 19825 N. Cove Road, Suite C, Cornelius, look for Brow Lounge LKN on Facebook.

10. Dark gray infinity scarf, $21, Mainstream Boutique, 126 Mooresville Commons Way, Mooresville, www.mooresville. mainstreamboutique. com and Facebook.

11. Multi-color infinity scarf, $15, The Brow Lounge, Jetton Village, 19825 N. Cove Road, Suite C, Cornelius, look for Brow Lounge LKN on Facebook.



12. Black and white button infinity scarf, $24, Mainstream Boutique, 126 Mooresville Commons Way, Mooresville, www.mooresville. mainstreamboutique. com and Facebook.

in the Spotlight

Where She Comes From Vivian Howard brings her Eastern North Carolina cooking and more to Davidson by Lori K. Tate photography courtesy of Vivian Howard via The Door



f you’ve ever watched A Chef’s Life, the half-hour PBS documentary and cooking series that follows Chef Vivian Howard, you know the story. Eleven years ago Howard moved from New York City to Eastern North Carolina, the region of the state where she grew up and “vowed never to return.” She and husband, Ben Knight, were lured home when her parents, John and Scarlett, offered to help them open a restaurant. The catch was that it had to be in Kinston, North Carolina. In 2006, the couple opened Chef & The Farmer, a fine dining/progressive eatery focused on farmto-table cuisine. The restaurant has become a resounding success, as well as culinary destination for people from all over the United States. To validate their success even more, 38-year-old Howard has been named a semifinalist four times in a row for the James Beard Foundation’s Best Chef Southeast medal, and this year she won the James Beard Foundation’s medal for Outstanding Television Personality. (FYI, these awards are like Oscars in the food world.) While all that was going on, Howard and Knight have been raising their 5-year-old boy and girl twins (Theo and Flo) in addition to opening a second restaurant, the Boiler Room Oyster Bar, also in Kinston. Though their restaurants are successful and serve delicious food, the appeal of their Peabody- and Emmy Award-winning show and the appeal of Howard go beyond what’s on the plate. Howard’s down-to-earth demeanor, accompanied by her subtle southern accent, wealth of food knowledge and quick wit, make the show accessible to everyone. She’s a mother. She’s a chef. She’s a wife. She’s a daughter. She’s a television personality. She’s a historian. She’s an entrepreneur, and she’s a writer, as she just wrote her first book, Deep Run Roots, Stories from My Corner of the South. This month she brings her food truck to Davidson, where she’ll hold a book signing at Main Street Books. We recently caught up with her to find out what she enjoys about making A Chef’s Life, the scoop on her new book and why it’s important for us to know where our food comes from.

Vivian Howard, host of PBS' A Chef's Life, moved back to her native Eastern North Carolina 11 years ago to open a restaurant with her husband, Ben Knight.

How many seasons have you been doing A Chef ’s Life? The fourth season is showing now. We’re filming the fifth season. Did you move back home right before you opened Chef & The Farmer? We moved back home in 2005, and then we opened the restaurant in 2006. It took us about a year to get it open.

What is rewarding about making A Chef ’s Life? Oh my gosh, there are so many rewarding things. First of all, I’m so proud to be a part of a television show that makes people’s lives better. You know whenever I meet people, I have so many people tell me that watching the show helped them get through chemotherapy or women who are up at night with their children feeding them, they tell me that watching the show helped them get through that period in their lives. I have so many people tell me that they can relate. You know, you have twins. I’ve heard from people who also own restaurants or couples who work together. It’s so rewarding to hear how this little television show has changed people’s lives for the better, and I feel a tremendous responsibility because of that and I’m just so grateful for it.

It’s so rewarding to see people in Eastern North Carolina feel valuable based on the content of the show. You know we have always apologized, or maybe not always but at least in the last 20 years, we have always apologized for being from Eastern North Carolina. People are always like, “Oh, I had to move back to take care of my mama,” or “As soon as I save up enough money I’m


What has surprised you about moving back home? You know basically the ongoing surprise is that life is not that much different no matter where you are. When I lived in New York, I worked all the time, and so I didn’t really do the things that people love about New York. And now that we’re back home, it’s kind of the same. I think wherever you are it’s what you make of it. I was also incredibly surprised by the relationship that I have developed with my family. I never really understood my parents to be people outside of the fact that they just birthed me. Getting to know them as an

adult has been such a tremendous honor. So that’s been really surprising. And now I’m surprised by how fatigued I am by cities in general whenever I have to go to a large city; it’s like everything is just a little bit harder.


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leaving” or you know they say, “Nothing happens here that’s good,” so I think the show has given them a sense of pride in their place, and that’s so rewarding for me.

Where do you spend most of your time now with Chef & The Farmer, the Boiler Room, the show, your book and your line of rubs and sauces at Williams-Sonoma competing for your time? Well, my time for the last three years really has been spent on the book, writing the book and now promoting the book. We’re on the road for like eight weeks this fall. I have an office that’s two blocks from the restaurant, so I still work at the restaurant, but I’m more of a mentor and a guiding principal of the work that we do there. I can’t be there every day in front of a cutting board. What’s next for you? Do you have another book going? I do not have another book working already, but I have to write another book. I signed a two-book deal, so when we’re done with this book tour I’m going to start thinking about it. I have an idea for it, and

You began working in a restaurant because you wanted to be a food writer. How did the book come about? Well, once the show started airing, publishers and literary agents started pursuing me because I think the general consensus is that if you have a cooking show, you need a cookbook. And so I was so excited by that, but I felt like there was this overarching understanding that I would just write a simple cookbook — appetizers, entrees and desserts Vivian’s way. I wrote a proposal about a book like that, and that’s how books come about, you write a proposal and you take it to a publisher. So I wrote a proposal for a book like that, and I was not super excited by it, but I felt like it’s what people wanted me to do. I sent it to my agent, and he’s like, “Okay, this is fine.” He said he would start shopping it out to publishers. The next morning I woke up, and I was like, “That’s not what I want to do.” And so I called him, and I was like, “Don’t send that proposal out. I’m going to write another one.” So I wrote a 5,000-word proposal for the book that I wanted to write, and that’s what I did. It’s a really unusual book that’s as much narrative as recipes. It’s a lot of storytelling. The book is broken down into sections. How did you break it down and why did you decide to do it that way? The book is really about Eastern North Carolina food, both past and present, and so I wanted to go very deep into the ingredients that really defined the table of my youth — the things that are typically grown here or the things that we celebrate here. You know there are chapters

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What did your parents farm? Primarily tobacco.

What’s that going to be called? I don’t know what it’s going to be called, but it’s going to be a breakfast bakery. We have a lot of people who come to town and stay over the weekend, and I get this question about “Where can I eat breakfast?” There is nowhere to eat breakfast, except for a fast food chain on the weekends. And you know that’s why we opened the Boiler Room, we saw a need in our town for that type of restaurant, and so this is kind of the same thing.

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Was your goal from the beginning to revitalize Kinston or was that a side effect of your restaurants’ and your show’s success? Our goal from the beginning was to help transition Eastern North Carolina back into a region of small family farms. Those farms used to be based on tobacco, but we wanted to see those farms become niche produce or niche proteins or cheeses. We’ve always felt like it’s possible, and so as a result of that I think we have helped build a stronger community. We still have a whole lot of challenges, and obviously, our goal is to make our town a better place to live. I want it to be a place that my children would consider living when they grow up. It’s one of the four poorest congressional districts in the country. When you think about all the poor places you know in our country, and you put us in the top four, it’s really awful. …I think the average median income of a family in Lenoir County is $23,000, and there are some super rich people there, so that means that they’re pulling that number up a little bit.

it’s tied to another idea for a show that is in the same spirit of A Chef ’s Life, but slightly different. And so I guess that’s my next project, and we’re opening another restaurant in Kinston.

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in the Spotlight on watermelon, on beans and peas, sweet corn, oysters, sausage, peaches, apples, collards, turnips, and rutabagas. I’m probably the only person who’s ever written a book with a whole chapter on rutabagas. I could be wrong about that, but there aren’t many of them. I think that’s a cool way to approach it. I think it’s the way people shop nowadays. You go to a farmer’s market, and if something is really beautiful, like beautiful turnips, you say, “I want those because they’re pretty,” and you get them home and you’re like, “What the hell do I do with all of these turnips?” So instead of having one recipe in a book to show you what you could do with them, we have a whole chapter on them.



What was rewarding about writing a book? Everybody keeps telling me you should be so proud, you should feel so good. I feel good, but I don’t know, I guess I’m hard on myself. I want more for the people who are also invested in the book. For my editor, I want the book to be a huge success. I want the book to get critical acclaim because it validates the work that I’ve done, and it

validates the work that he’s done. I don’t know why I have to feel that way, but I do. It’s not enough just to have done it. I need for people to believe in it and say it’s good. Are you cooking Thanksgiving dinner? If you are, what are you going to have? Our tour will end on Tuesday of that week. Thanksgiving is generally my husband’s family’s holiday, so they come to our house and we cook together. And so we’re doing that, and my mother-in-law has said that I’m not cooking, but I just don’t know that I’m going to be able to not cook. So I don’t know. My favorite thing to make on Thanksgiving is the dressing, so I know that I’ll at least make that because I get a lot of joy from it. And I change it up a little every year based on what we’ve got. I usually do some kind of cool mushroom in there — sometimes I do oysters. I often do sausage, so I’ll probably make the turkey and the dressing because they’re the two things that have to be really good. You really want to connect people to their food and where it comes from. Why is that important to you?

I can’t really understand why it wouldn’t be important for people to understand where their food comes from. Food is so integral to our being. I think we are way, way too detached from our food source, and I think that’s a recipe for disaster. When you don’t understand that a slice of bacon comes from an entire pig and you don’t understand that a potato comes out of the ground, and you think that food is an infinite resource and that it’s all just at the grocery store, I just think that’s so dangerous. And it’s such a new thing in our culture. Even 30 years ago people were so much more aware of how hard it is to grow food and then make it something that you can consume. That’s at the root of everything that I do, trying to bring us back to understanding how valuable food is and how much work it takes to get it to the plate. Vivian Howard will be at Main Street Books with her food truck on Monday, November 7 at 5:30 p.m. This is a ticketed event, and it is sold out. However, you can purchase her book, Deep Run Roots, Stories from my Corner of the South, at Main Street Books in Davidson at any time.



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Flatiron Kitchen + Taphouse Where the road forks on Main Street in Davidson, you’ll find us, Flatiron Kitchen + Taphouse. You’ll also find incredibly high-quality meats and fish – like our Wagyu beef – paired with thoughtfully sourced sides. Come gather with us! www.flatirononmain.com

Davidson Village Inn Guests are always made to feel welcome at the 18 room, European style, Davidson Village Inn serving breakfast and afternoon tea daily. www.davidsonvillageinn.com


In Davidson TotalBond Veterinary Hospital at Davidson Where Relationships Make The Difference. Dr Dick Hay, Davidson graduate ’77, has been leading a caring, skilled, and compassionate staff since 1999. Their team provides full medical, dental, and surgical services, as well as Integrative Medicine options. www.totalbondvets.com

Lake Norman Cottage Visit us for the perfect wine, beer and gift retail experience‌then take a short waterfront walk over to The Cabin for local craft beers and cigars. www.lakenormancottage.com

North Harbor Place at Davidson Landing

Enjoy Lakeside Fine Dining at North Harbor Club. Boat to work? We offer exclusive Waterfront Office & Retail space. Boat Slips for lease & convenient, downtown Mini Storage. LakeNormanCompany.com

Davidson College Store

Located at the corner of Main St. and Depot St., the Davidson College Store is the official store of Davidson College. We sell top-brand clothing, performance wear, gifts and merchandise, as well as a modest collection of new and used course books and office supplies. Visit us in-store or online at www.davidsoncollegestore.com

North Harbor Club Restaurant

Always an intriguing dining experience, North Harbor Club is the perfect lakeside destination! Enjoy the ambiance of our dining rooms with views of the harbor from our wall of windows or at our lakefront patio, weather permitting. Conveniently located at North Harbor Place, by land right off I-77 at exit 30, or by boat in the Davidson Creek area at marker T4. www.NORTHHARBORCLUB.COM

Upcoming Events in Davidson Small Business Saturday Sat. November 26 Please support our great Davidson Businesses

29th ANNUAL Christmas In Davidson

December 1, 2, & 3 (Thurs., Fri., Sat.) 6:00-9:00 p.m. nightly

34th ANNUAL North Mecklenburg Christmas Parade

Sat. December 3 at 1:00 p.m.


For Information on Town of Davidson events Visit www.townofdavidson.org

shopping for a Cause

‘ Tis the Season Local boutiques and stores help you give back WHETHER OR NOT YOU ENJOY




Luna’s at the Lake

many unique opportunities in the Lake Norman area to give back while you check off your gift list. We browsed around and found the following local businesses doing their part to better our community.

Luna’s in Cornelius hosts several charity events throughout the year that benefit organizations such as Children’s Hope Alliance, Make-A-Wish and Elsa’s Pride.

19732 One Norman Blvd, Suite 340 Cornelius, NC 28031


Alexander Zachary Jewelers

Sanctuary of Davidson

175 N. Main Street Mooresville www.alexanderzacharyjewelers.com

On December 8 from 6-8 p.m., Alexander Zachery Jewelers holds its annual Ladies Night. Customers receive a $25 gift card for bringing in non-perishable food for the Mooresville Soup Kitchen. Last year more than 1,700 pounds of food was collected.

Monkee’s of Lake Norman

624 Jetton Street, Davidson and 106-A South Main Street, Davidson www.monkeesoflakenorman.com

Monkee’s of Lake Norman has different charity events throughout the season. Look for a food drive for Ada Jenkins Center, as well as events for the Cornelius Animal Shelter and

collecting blankets, coloring books and crayons for Little Smiles, a volunteer-driven, non-profit children’s charity. The mission of Little Smiles is to help kids in local hospitals, hospices, shelters and other like facilities. Home Heart & Soul will continue collecting these items for Little Smiles throughout the holiday season. 108 S. Main Street Davidson www.sanctuaryofdavidson.com

This photo was taken last month at the 6th Annual October Coat Drive for Children’s Hope Alliance at Luna's in Cornelius. In 2015, the event raised enough money to purchase coats for 70 children. Shown here from left, Sherry Augustine, Ramsey Caudle, Anita Madalozzo, Christine Rinkert, Rachel Hamrick, Philip Hamrick, Hope Towner and Kristen Vaught. Photography courtesy of Christine Rinkert.

Sole for Souls. A percentage of sales on Christmas Eve will be donated to A Giving Spirit and the Leukemia & Lymphoma Society. For specific details, check Monkee's Facebook page or look for Monkee’s of Lake Norman on Facebook or Instagram.

The Shoppes at Home Heart & Soul 20901 E. Catawba Avenue Cornelius www.homeheartandsoul.com

During The Shoppes at Home Heart & Soul’s open house on November 5-6, the home décor boutique will be

On November 6 from 11 a.m.-3 p.m., Sanctuary of Davidson will be collecting toiletries, gift cards, journals, pens, nail polish and monetary donations for The Justice Ministries. This organization helps girls who have been rescued from prostitution in Charlotte. The first 20 shoppers will receive gift bags filled with samples from some of Sanctuary’s artists such as Black Powder Coffee, Ra Goods (lip balm), Gabby Girl (candles) and Small Beauty Keys (body oil and soap samples). Everyone who makes a purchase will be entered into a $25 gift certificate raffle.

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Bring It On Every day, American women and girls are besieged by images and messages that suggest their beauty is inadequate — inflicting immeasurable harm upon their confidence and sense of wellbeing. In Beautiful You: A Daily Guide to Radical Self-Acceptance, author Rosie Molinary, a Davidson resident and regular CURRENTS contributor, empowers readers to accept themselves despite today’s mediasaturated culture. This past October, the 2nd Edition of Beautiful You was published. Drawing on self-awareness, creativity and mind-body connections, Beautiful You is a powerful 365-day action plan for breaking undermining habits of self-criticism, shoring up


confidence, realizing profound self-acceptance and championing one’s own emotional and physical wellbeing. Through accessible, doable daily actions, readers are encouraged to manifest a healthy outlook on themselves and life. Steering clear of the florid affirmations and daily meditations often utilized by books geared toward personal growth, Molinary delivers a nuanced, authentic and modern guide of inspirational thought that keeps pace with the times. Beautiful You is a practical, candid and accessible handbook that will strike a chord with every woman who has ever faltered in her selfconfidence or lost her personal spark — and it will make sure she never lets it happen again.

Rosie Molinary


This month, Molinary shares an excerpt from the new edition with CURRENTS. This excerpt is from Day 133 Go After What You Want: precisely identify and claim what we want more of in our lives, but we sometimes apply conditions to how we might receive it. Take affection for example. We identify that we want more affection in our lives. I don’t know when was the last time I kissed my partner, we might think. And so we decide that we will deliberately kiss our partner back the next time he or she offers us a kiss. A start, sure. But why not just decide I am going to offer a kiss today? We do this in so many ways — I will be more kind when she is kinder to me. I will be more generous when I am met with generosity. I will treat my body

well when it has lost five pounds. Oh, the conditions. What if nothing was conditional any longer? What if how we practice our self-acceptance was by identifying what we want more of in our life and taking the first step to getting it by offering it? If we want laughter, we bring the funny. Love? We bring the affection. Collaboration? The magnanimous spirit. Body acceptance? The peace of process and kindness. Today, reflect on what it is you want more of in your life. What is keeping you from offering it to yourself and others right now? How can you begin to offer it today?

Excerpted from Beautiful You: A Daily Guide to Radical Self-Acceptance by Rosie Molinary. Copyright © 2016. Available from Seal Press, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.


Get a signed copy! Want a signed copy of Beautiful You: A Daily Guide to Radical SelfAcceptance for yourself or to give as a gift? Visit Main Street Books in Davidson or meet the author and have your book personalized at Christmas in Davidson on December 2nd at 6 p.m. at Main Street Books, 126 S. Main Street, Davidson.


What do you want more of in your life? Laughter. Affection. Collaboration. These are just a few of the answers I have heard to that question in the last year. And here’s an interesting observation: it wasn’t until those things were claimed out loud that the speaker was able to get herself to move to the next place. To the place where she isn’t just mourning that it’s not already in her life, but where she’s consciously asking herself, “What can I do to get more of that very thing I want in my life?” You know what I’ve noticed about human nature (my own and others)? We can fairly

let's Cook

Dig In

Show your gratitude by cooking these fall favorites by Jill Dahan




URRENTS’ Recipe Contributor Jill Dahan always knows the perfect dish to prepare for any occasion, holiday or craving. She cooks with seasonal fruits and vegetables and always makes sure that her dishes are healthy and delicious — not an easy feat. In the spirit of Thanksgiving, we’ve compiled the recipes of some of her favorite fall dishes to help you create perfect meals for your family and friends throughout the season. Enjoy.

Roasted squash soup is perfect for a chilly fall evening.

Roasted Squash Soup Ingredients

1 small squash, about 2 cups roasted skinless flesh, like butternut, hubbard or pumpkin

2 ½-3 1/2 cups filtered water (better taste as chlorine is removed)

1 sweet onion sliced

Sea salt and black pepper to taste

1 teaspoon cumin seed

1/4 cup balsamic vinegar

2 teaspoons fresh sage, thyme or rosemary leaves

1/3 cup crumbled goat or feta cheese for garnish

2 large garlic cloves, crushed

Instructions Cut squash in half, and scoop out seeds. Roast seeds for about 10 minutes on parchment paper at 350F until lightly brown. Reserve. Cut squash into long wedges. Place the onion slices on the bottom of a covered roasting pan and top with the squash. Cover and bake at 325F for one hour until tender. Uncover and remove the skins. Place the squash, onions, 2 1/2 cups of water, herbs, cumin and garlic in a blender, and blend on high until smooth. Add more water to thin soup consistency, and season with salt and pepper. For the vinegar syrup, boil the vinegar (1/2-inch deep) in an uncovered saucepan until thickened about 3-5 minutes. Warm the soup, and top each with vinegar syrup, roasted seeds and cheese, if desired.



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let's Cook Photography by Jill Dahan

Inside Out Apple Crumble

Warm Green Beans with Walnut and Manchego Cheese


2 organic honey crisp or gala apples ¼ cup granola (I love the brand Purely Elizabeth or homemade.)

Photography by Glenn Roberson

¼ teaspoon cinnamon powder

Pumpkin Tart Ingredients

1 small pie pumpkin or butternut squash 1 large sweet onion 2 tablespoons avocado or extra virgin coconut oil 4 ounces garlic and herb mild goat cheese

Pumpkin seed pesto


¼-cup unsalted pumpkin seeds plus two tablespoons for garnish, lightly toasted ¼-cup sage leaves 1 cup spinach leaves

1 pound of green beans ½ of a sweet onion

2 tablespoons of extra virgin olive oil

½ cup of walnuts

2 tablespoons of walnut oil

2 tablespoons unfiltered apple cider vinegar

Coconut oil to sauté onions

2 ounces of Manchego cheese

1 large clove of garlic


Up to a day in advance, soak the walnuts in water for about two hours, drain and pat dry (removes bitter taste and improves nutritional bang). Slice onion into paper-thin rings. Heat coconut oil until hot, and fry onions until lightly browned. Remove and drain on paper towel to crisp. Also shave the cheese thinly with a vegetable peeler. Trim the tops and tails of beans. In a dry sauté pan, heat them covered on medium-high heat for about five minutes until lightly done. Remove and add in oils, a crushed garlic clove and vinegar. Stir to coat and top with walnuts, cheese and crispy onions. Can be served warm or room temperature. Serves four.

1 large garlic clove crushed 3 tablespoons extra virgin olive oil ¼-cup Parmesan cheese, finely grated 1 tablespoon lemon juice and a pinch of sea salt


Peel pumpkin with a peeler, remove seeds and cut into chunks. Remove onionskin, and cut into large chunks. Toss onion and pumpkin in oil, and roast at 375F for 30 to 40 minutes until softened. Roll out puff pastry to 1 1/2 original size, prick all over with a fork, and place on parchment paper and bake in the oven with squash for the last 20 minutes until puffed and golden. Meanwhile, place pesto ingredients in a blender and pulse until combined and is a pesto consistency. Remove pumpkin mixture and pastry, and spread pesto over pastry, top with roasted pumpkin mixture and dollop with cheese. Serve room temperature or warmed gently. Serves four.

Sweet Potato Cheesy Mash Ingredients

3 large sweet potatoes 4 ounces (about 2/3 cup crumbled) mild goat cheese or soft herb cheese 1 tablespoon rosemary leaves 1 tablespoon extra virgin olive oil


Bake sweet potatoes on a baking sheet at 375F for about 45 minutes until soft. Remove and scoop out flesh leaving the skins. (Save the skins to bake later with sprinkled cheese on them for a yummy potato skin appetizer!) Beat the potatoes with a whisk or electric beaters until smooth. Add in finely chopped rosemary and crumbled cheese, and stir just until combined. Drizzle with olive oil, and serve warm. This dish can be prepared up to a day in advance without the olive oil, and then warmed. Serves four.

Photography by Glenn Roberson



½-sheet defrosted puff pastry (Dufour frozen pastry at Whole Foods Market or Earth Fare is the best.)


½ cup ginger or vanilla yogurt (I love Black Sheep Yogurt, available at Healthy Home Market.)


Core the apples by just cutting around the top of the core and then scooping out the seeds, leaving a firm bottom. Place the apples on a baking sheet, sprinkle inside with a little cinnamon, and bake at 375F for about 20 to 25 minutes until softened. Remove from the oven and spoon yogurt inside and sprinkle with granola. Serve warm with extra yogurt if desired. Makes two apples.


Christmas 2016

Annual Holiday Open House Thursday November 10th 7-9pm We will have specials, give aways, snacks and drinks. This is always a fun evening and a great time to place all your personalized orders. We offer unique personalized gifts for everyone on your list. And don’t forget to bring in your own unique finds for us to monogram for you.

Visit our Magical Christmas Shop and Get your Holiday Inspirations

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Unique Ornaments Wreaths, Garlands, Bows Nativity Scenes Lynn Haney Santa’s Corporate Gourmet and Gift Baskets Holiday Floral Designs Beautiful Poinsettias


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let's Cook

Ingredients Crust

Pumpkin Filling

2 cups of granola (homemade or Purely Elizabeth)

3 large eggs

2 tablespoons of extra virgin coconut oil

1/3 cup of coconut sugar

Pecan Layer ¾ cup pecan pieces

Photography by Glenn Roberson

1 large egg


Pecan Pumpkin Pie with a Granola Crust

1 ½ tablespoon of coconut nectar or 2 ½ tablespoons of maple syrup


1 can (15 ounces) pumpkin puree 2 teaspoons each of powdered cinnamon and ginger 2/3 cup unsweetened almond or dairy whole milk 2 teaspoons vanilla bean paste

ill Dahan lives in J Cornelius and is the author of Starting Fresh! Recipes for Life. You can learn more about her at www.jilldahan.com.

Blend granola in a blender until fine like flour. Add in oil, and blend until it comes together. Press into a removable 10-inch cake pan. For the pecan layer, mix the egg and sugar together, and then add in the pecans. Spread over the crust. Bake five minutes. While it’s baking, blend all the pumpkin filling ingredients until smooth in a blender. Remove pie, gently pour pumpkin over the pecan layer, and bake at 350F for about 25 to 30 minutes until just set but wobbling a little in the center when touched. Remove, cool and chill until one hour before serving. Whipped cream, whipped coconut cream or ice cream can be served on top or on the side. Serves eight. Note: If you love pecan pie you can double the pecan layer ingredients for an extra pecan punch. Just add an additional five minutes baking time to the pecan layer to set before adding the pumpkin.


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lake Spaces How we live at the lake


A marvelous mid‑century modern in Davidson, p. 64


A mid-century modern in Davidson features two custom Mitchell Gold swivel chairs in front of the home's original fireplace.

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Custom built, full brick home - 5 Bedrooms, 3 full Baths + Bonus Rm. Main Floor Bedroom and Full Bath. Beautiful Sunroom & Fenced Yard on gorgeous halfacre lot. Side-load Garage. No HOA fees or Rules!



Master on Main, 3 addl. bdrms + Bonus/Bedrm5. Open Kitchen with center Island; Large Great Rm, Dining Rm and waterviews from both Front and Back yard!

4 Bedrooms + Bonus Rm. Large fenced Yard back up to green space. Lg. open Kitchen. New HVAC, New Roof. Refinished Hardwoods.





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MLS 3043551 Lot #350 Crepe Ridge Drive .70 acre $58,000

MLS 2211206 Lot #23 Southern Horizon Drive 1.90 acre $35,000

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by Lori K. Tate photography by Ken Noblezada

Left: Stools purchased in Asheville punctuate the clean lines and fresh white walls of the kitchen perfectly. Right: Kennedy chairs hug a breakfast table from CB2. Inset: Two custom swivel chairs from Mitchell Gold nest in front of the fireplace.



atherine Boardman has an affinity for midcentury modern homes. Not only does the interior designer live in one in Davidson, she also recently helped another Davidson family give their mid-century modern new life. The owners, which prefer not to be named, contacted Boardman through a friend who knew she could make their home feel like new, while respecting its architectural integrity. The result is a clean and fresh space that perfectly serves the couple and their two young children.


A Davidson family restores and revitalizes a mid-century modern home with Catherine Boardman’s help





9:12 AM

Above, the dining room features lamps by Jonathan Adler. Right, a custom bench from Slate Interiors. Below, custom pillows add the right touch to two gray couches from West Elm.











Simple and subtle About a year ago, Boardman, owner of Catherine Boardman Interiors, got a call from a family moving from River Run that had recently purchased a mid-century ranch in Davidson. They wanted to be closer to town, and most importantly, they wanted a large yard for their children. As soon as they discovered a nearly 4,000-square-foot

ranch that was built in 1968 on a quiet street, they knew they had found their home. When Boardman began working with the couple, the new kitchen was already being installed, as they worked with PSI (Project Specialist Interiors) at Lowe’s in Huntersville to special order cabinets and design the kitchen. The white Continued on page 68



Welcome guests this holiday with the timeless blend of Old World heritage and modern-day practicality. A winning combination sure to keep them talking.

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Quartz countertops waterfall on both ends of the island for a modern look, while tube lighting was replaced with canned lighting to warm the space.

Continued from page 66


cabinets have a sleek, modern design that works well with the space’s quartz countertops and crisp white walls. The island features a waterfall of quartz on both ends and is punctuated

with two stools made of wood and iron that were discovered in a shop in Asheville. The couple kept the kitchen’s stainless steel stove top, encased the existing refrigerator, installed a stainless steel farm sink and simply

added a GE double oven from Lowe’s. The mudroom section of the kitchen was removed to give the room more space. Extra cabinets line the breakfast area to provide storage for wine glasses and other entertainment pieces.

The tube lighting above the island was replaced with canned lighting, and a modern chandelier from CB2 hangs over the breakfast table, which is also from CB2. Continued on page 70


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Continued from page 68

Both were existing pieces, so Boardman simply added Kennedy chairs to the mix.

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The foyer of the home continues the fresh take of the redesign, as it features white walls punctuated with a grayish blue door. Boardman found a custom bench at Slate Interiors that continues the design’s approach of merging function with fun. Above, handmade orb lights by Cedar & Moss, complete with bronze and brass detailing, softly light the space. As with many homes built during this time, the foyer opens to the living room, where the fireplace is painted the same grayish blue color as the

front door. It complements the gray West Elm couches that the couple already owned. Boardman had custom pillows made for the couches. In front of the fireplace you’ll find two custom swivel chairs by Mitchell Gold nesting on a Moroccan rug. “These [chairs] allow you to watch TV, look out the picture window or gaze at the fireplace,” explains Boardman, adding that the lamps in the living room are Robert Abbey, designed by Jonathan Adler. A bright yellow étagère brightens the space as it pulls color from an original modern painting the owners purchased in Asheville. “It’s a fun pop of color,” says Boardman. Continued on page 74

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Continued from page 70



The fireplace wraps around to the dining room, where parquet flooring was replaced with white oak hardwoods. Boardman added a colorful indoor/outdoor rug by Loloi — a great choice with young ones in the house. The dining room chandelier is also designed by Jonathan Adler, as are the aqua lamps that bookend the room’s sideboard. Boardman brought in Eames-inspired chairs to continue the midcentury vibe of the home. “They were looking to update the home and respect the style of the home, which was so refreshing not to have someone say, ‘Let’s add crown molding,’” says Boardman. “They respected the home’s integrity, and it shows.”

The fireplace wraps around to the dining room, where parquet flooring was replaced with white oak hardwoods.


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a month of things to do at the Lake Date Night CHILDREN



Shrek, The Musical Jr. (November 4-13) In a faraway kingdom, the green ogre Shrek finds his swamp invaded by banished fairytale misfits, runaways who’ve been cast off by Lord Farquaad, a tiny terror with big ambitions. When Shrek sets off with a wise-cracking donkey to confront Farquaad, he’s handed a task — if he rescues feisty Princess Fiona from the Dragon-guarded tower, his swamp will be returned to him. But, a fairy tale wouldn’t be complete without unexpected twists and turns along the way. Part romance and part twisted fairy tale, Shrek JR. is an irreverently fun show for the whole family. Performed by Davidson Community Players’ Connie Company. Fri 7 p.m.; Sat-Sun 1 p.m. and 4 p.m.; Sunday, November 13, 1 p.m. only. $10, $2 more at the door. Armour Street Theatre, 307 Armour Street, Davidson. www.davidsoncommunityplayers.org.


Peter Pan and Wendy (November 5 and 12) Activate Community Through Theatre (ACT) presents this audience participation play for children ages 3 through 12. In this play the actors ask children in the audience to be Lost Boys, pirates and even help the crocodiles. 1 and 4 p.m. $10. Mooresville Intermediate School, 1438 Coddle Creek Highway, Mooresville, www.activatecommunitythroughtheatre.com. Nutcracker Tea (November 6) The Academy of Dance & Fine Arts will host a Nutcracker Tea for children interested in learning more about The Nutcracker ballet story. Proceeds will benefit Ace and TJ’s Grin Kids. Dancers will share the story of The Nutcracker through dance, narration and costumes. 2 p.m. and 4 p.m. $20 per person. Trump National Golf Club, Lakefront Ballroom, Mooresville, www.adfastudio.com.


Orkheisthai — To Dance (November 2) This concert features the winners of the 2016 annual Concerto Competition, along with a refreshing dive into the realm of orchestral dance music.

7:30 p.m. Duke Family Performance Hall, Davidson College, www.davidson.edu. Connection Lost (The Tinder Opera) (November 3-4) Opera Carolina is celebrating National Opera Week with two special performances of the live stage premiere of Scott Joiner’s Connection Lost (The Tinder Opera) in Cornelius. The company is partnering with D9 Brewing Co. for the first performance of this one-act opera in an unexpected place — its taproom. The second performance will be staged at the Warehouse Performing Arts Center. Participating in National Opera Week is the ideal way for opera companies around the country to deepen their engagement with the communities they serve. November 3 performance at D9 7 -8:30 p.m. Free, reservations required https://www. eventbrite.com/e/tinder-opera-tickets-28368179990. November 4, time TBA, $20, Warehouse PAC, 9216-A Westmoreland Road, Cornelius, www.warehousepac.com. Harlem Gospel Choir (November 4) America’s premier gospel choir, the Harlem Gospel Choir, is synonymous with power vocals, glorious sound, and infectious energy. The unique musical tradition of gospel music arose out of the hardships of slavery and forever changed the landscape of music. The Harlem Gospel Choir will share the rich history of gospel as it relates to African-American culture and present a night of contemporary gospel classics as performed in the churches of Harlem today. Their harmonious songs of love, hope, and inspiration aim to touch the depths of your soul, lift your spirit, and take your breath away. Part of The C. Shaw and Nancy K. Smith Artist Series. 8 p.m. $10-$22. Duke Family Performance Hall, Davidson College, www.davidson.edu. Davidson Cookie Crawl (November 5) Fill your cookie bag with treats from a list of Davidson "Cookie Stops." All proceeds benefit Davidson Cornelius Child Development Center. 11 a.m.-4 p.m. $20 per passport/bag. Downtown Davidson, www.townofda-

Girls’ Night Out vidson.org/cookiecrumb. Forrest: Requiem for the Living (November 6) Contemporary composer Dan Forrest’s works have been hailed as “magnificent, very cleverly constructed sound sculpture” (Classical Voice), and “superb choral writing... full of spine-tingling moments” (Salt Lake Tribune). In the last decade, Forrest’s music has become well established in the repertoire of choirs in the U.S. and abroad. His choral works have received dozens of awards and distinctions, and have been premiered in major venues around the world. Join Davidson’s Choral Arts Society and Pro Arte Orchestra for a lush and heartfelt performance of Forrest’s work Requiem for the Living. 3 p.m. Free. Davidson College Presbyterian Church, www.davidson.edu. Fall Chorale & Davidson Singers Concert (November 11) The Davidson College Chorale and Davidson Singers bring beautiful music to a new venue this fall, performing in the 900 Room for the first time. This program will include fresh and fun offerings to start your weekend off right. 8 p.m. Free. Duke Family Performance Hall, Davidson College, www.davidson.edu. Artist: Lizt Alfonso Dance Cuba (November 12) Cuba, its music and dances from the ‘50s to today, where all the characters, women and men weave their life stories, will be performed. Protagonists of precise movement and cadence incalculable: cha-cha-cha, mambo, rumba, conga, bolero, feeling, all the rhythms that vibrate the heart and fill the soul. Presented by Performing Arts Live of Iredell. 7:30 p.m. $25, students $12 plus 6.75 percent sales tax. Mac Gray Auditorium, 474 North Center Street, Statesville, www.PALofiredell.com. Schubert String Quintet (November 13) The Central String Quartet returns to perform the great Schubert C Major String Quintet with guest cellist Alan Black. The ensemble includes Charlotte Symphony Orchestra violinists Joseph Meyer and Jenny Topilow, violist Kirsten Swanson,

Family Fun and cellist Marlene Ballena. 3 p.m. Tyler-Tallman Hall. $15.85, seniors $7.46. Davidson College, www.davidson.edu. Jazz Combo Fall Concert (November 17) Under the direction of accomplished saxophonist Tim Gordon, the popular Davidson College Jazz Combo presents a mesmerizing evening of small group jazz literature and improv. 7:30 p.m. Free. Tyler-Tallman Hall, Davidson College, www.davidson.edu. Kenney Potter directs Wingate University Singers & the North Carolina Baroque Orchestra (November 20) This concert features a collaboration between the outstanding singers of Wingate University and the period instrument baroque orchestra in part 2 of J.S. Bach’s monumental B minor Mass. 3 p.m. $15, students and young adults under 25 $10, seniors (62+)$10, children under 12 free. Music at St. Alban’s, St. Alban’s Episcopal Church, 301 Caldwell Lane, Davidson, www. musicatstalbansdavidson.org. Holiday Gala (November 28-29) In its fourth season, the Holiday Gala continues to delight sold-out audiences. The unofficial beginning of the town’s annual Christmas in Davidson event, the Holiday Gala brings together the college choirs, symphony orchestra and jazz band with local community talent to ring in the holiday with dancing, singing, festive light and seasonal sounds. 7:30 p.m. Free. Duke Family Performance Hall, Davidson College, www.davidson.edu.


Ballet Hispanico (November 12) Ballet Hispanico is the nation’s premier Latino dance that explores, preserves, and celebrates Latino culture. Their performance at Davidson will include staple works from their vast repertoire as well as a preview of the new work Línea Recta by Belgian-Colombian Annabelle Lopez Ochoa, one of today’s most sought-after choreographers. Línea Recta pairs the hallmark passion of flamenco dance with highly inven-

Me Time tive and intricate partnering, performed to Spanish classical guitar. Part of The C. Shaw and Nancy K. Smith Artist Series. 8 p.m. $10-$22. Duke Family Performance Hall, Davidson College, www.davidson.edu.


Get Fit Iredell (November 1) As part of the Get Fit Iredell initiative, Davis Regional and Lake Norman Regional Medical Centers are hosting a community-wide yoga event. The event starts at 4:30 pm with Chair Yoga, the gentlest form of yoga. At 5:30 pm, a Yoga Fundamental Class is offered for all other yoga enthusiasts. Attendees should be 15-plus years of age and wear comfortable clothing suitable for stretching and easy movement. The event will be held in the classrooms at both Davis Regional and Lake Norman Regional Medical Center, and mats will be provided for anyone who does not have one. Classes are free but space is limited and reservations are required. For Davis Regional, call 704.838.7106. For Lake Norman Regional, call 888.995.6762. Folk Life Festival (November 5) Homegrown, handmade, and local vendors all open for business during this craft and folk arts festival at Historic Latta Plantation. The Latta home will be an open-house, the plantation grounds are selfguided, the museum and farm buildings will also be open for viewing. Kick off the holiday season with some early shopping while enjoying the fall foliage in a beautiful historic setting. 10 a.m.-4 p.m. Price TBA. Historic Latta Plantation, 5225 Sample Road, Huntersville, www.lattaplantation.org. 2016 Rural Hill Maize Maze (Through November 6) Get lost in our giant seven-acre corn maze featuring more than two miles of interconnecting paths, one of the largest in the Southeast. Traverse the maze in the dark during Family Friendly Friday Night Mazes. Bring your own flashlight, there’s even music and bonfires. (weather permitting). The whole of Rural Hill’s 265 acres is available during maze hours. You can take a hayride around

at the Lake

the farm, play a round of cornhole, explore the historic site, play in the mini-mazes, have a picnic, hike the trails, pick a pumpkin (in October) and more. Sat-Sun 10 a.m.-5 p.m.; September 23-24 and 30 night maze 6:30-9 p.m. $11; day maze ages 5-12 $8; night maze ages13 and up $16; night maze ages 5-12 $11. Rural Hill, 4431 Neck Road, Huntersville, www.ruralhill.net.

Light Up Cornelius (November 26) Each year, hundreds of people come to Cornelius for the annual tree lighting on the lawn at Cornelius Town Hall. Attendees enjoy community group performances, holiday songs by local performers, children’s activities, carriages rides, a train display, refreshments and a visit from Santa. 5:30 p.m. Free. Cornelius Town Hall, www.cornelius.org. One-Hundred Years of Christmas (November 25-26)

The Secret in Their Eyes (November 19) The Davidson Film Club presents The Secret in Their Eyes. In 1999, retired Argentinian federal justice agent Benjamín Espósito is writing a novel, using an old cold case as the source material. That case is the brutal rape and murder of a young woman. In addition to seeing the extreme grief of the victim’s husband, Benjamín, his assistant Pablo Sandoval, and newly hired department chief Irene Menéndez-Hastings were personally affected by the case as Benjamín and Pablo tracked the killer, hence the reason why the unsatisfactory ending to the case has always bothered him. Film critic Lawrence Toppman will lead a discussion after the film. Doors open 6:30 p.m. $7. Armour Street Theater, Davidson, www. davidsonfilmclub.com.


Brick Row Art Gallery Various exhibitions. Tue-Sat 10 a.m.-6 p.m. or by appointment. 21325 Catawba Avenue, Cornelius, look for Brick Row Art Gallery on Facebook. Cornelius Arts Center Adaptation features the paintings of local artist Michelle Podgorski (through November 4). Mon-Thu 9 a.m.-5 p.m., Fri-Sat 9 a.m.-noon. 19725 Oak Street, Cornelius, www.cornelius.org. “Cotton” Ketchie’s Landmark Galleries Various exhibitions. The work of watercolorist ‘Cotton’ Ketchie. Mon-Sat 9 a.m.-5 p.m. 212 North Main Street, Mooresville, 704.664.4122, www. landmark-galleries.com.

American Watercolor Society’s Travel Exhibit (November 10-December 30) The American Watercolor Society is a nonprofit membership organization that began in 1866 to promote the art of watercolor painting in America. Each year the Society holds a juried exhibition of watercolors from artists throughout the world. 103 W. Center Avenue, Mooresville, www.magart.org. Foster’s Frame and Art Gallery Various exhibitions. Mon-Fri 10 a.m.-6 p.m., Sat 10a.m.-4p.m. 403 N. Old Statesville Road, Huntersville, 704.948.1750. Four Corners Framing and Gallery Various exhibitions. Tue-Fri 10 a.m.-6 p.m., Sat 10 a.m.-2 p.m. 112 S. Main Street, Mooresville, 704.662.7154, www.fcfgframing.com. Lake Country Gallery Various exhibitions. Mon-Fri 10 a.m.-6 p.m., Sat 10 a.m.-4 p.m. Exit 36 – Mooresville, between Belk and Kohl’s, 704.664.5022, www. lakecountrygallery.net. Sanctuary of Davidson Various exhibitions. 108 S. Main Street, Davidson, www. sanctuaryofdavidson.com. Tropical Connections Various exhibitions. Tue- Fri 10 a.m.-5:30 p.m., Saturday 10 a.m.-4 p.m. or by appointment. 230 N. Main Street, Mooresville, www.tropicalconnectionslakenorman.com. The Van Every/Smith Galleries Seeing/Saying: Images and Words assembles important contemporary works from 18 artists (Shimon Attie, John Baldessari, Mark Bradford, Cris Bruch, Andrea Eis, Teresita Fernández, Howard Finster, Christian Marclay, Shirin Neshat, Dennis Oppenheim, Susan Harbage Page, José Parlá, Dan Perjovschi, Raymond Pettibon, Santiago Sierra, Hank Willis Thomas and David Wojnarowicz) that play upon and experiment with words and images, inviting us to question the image-word di-

vide, and reminding us of our current saturation — digitally and materially — in images with words (Through December 9). Bethany Collins: In Evidence uses educational materials such as erasers, graphite, old dictionaries and found text from government documents, literary journals and historical records to explore the relationship between race and language (Through December 9). Mon-Fri 10 a.m.-5 p.m.; SatSun noon-4 p.m. Davidson College, The Van Every/Smith Galleries, 315 N. Main Street, Davidson, www.davidsoncollegeartgalleries.org.


Carolina Raptor Center Live bird presentations, flight shows, behind-the-scenes tours and more take place at Carolina Raptor Center throughout the month. Visit carolinaraptorcenter. org for more details. Lunch in the Lot (every Friday) Feast from a food truck in Old Town Cornelius at Oak Street Mill. Tables and chairs are set up at Kadi Fit so you can enjoy your lunch with friends. 11 a.m.-2 p.m. Look for Old Town Cornelius on Facebook. 2nd Friday Street Festival (Every second Friday) This event features many of the area’s most talented and innovative artists and craftsmen while showcasing a fabulous lineup of entertainment including local bands, performance groups, live art demonstrations and much more. Area businesses will be out to impress, offering special sales and incentives to event guests, who can also enjoy a variety of food and drinks from local breweries and food. 6-10 p.m. Free. 19725 Oak Street, Cornelius, www.oldtowncornelius.com. Davidson Farmer’s Market (Every Saturday) 8 a.m.noon. Free. Next to Town Hall between Main and Jackson streets in downtown Davidson, www. davidsonfarmersmarket.org.


Davidson College Football The Wildcats wrap up another great season. Morehead State (November 19, 1 p.m.). Davidson College, www. davidsonwildcats.com.

Davidson College Men's Basketball Here we go, fingers crossed for an invite to the big dance. Belmont Abbey (November 4, 7 p.m.), Appalachian State (November 12, 8 p.m.), UNC Charlotte (November 26, 4 p.m.). Davidson College, www. davidsonwildcats.com. Davidson College Women's Basketball The Lady Wildcats look for another great season. Radford (November 19, 7 p.m.), UNC Wilmington (November 30, 7 p.m.). Davidson College, www. davidsonwildcats.com.

THEATRE To Gillian on her 37th Birthday (November 4-19) A grieving widower must accept his wife’s death to save himself and his relationship with his daughter. David loves his wife, Gillian. Unfortunately, she died two years ago. David deals with his grief by continuing his romance with her “ghost” during walks on the beach at night. While David lives in the past, other family problems crop up in the present. Brother and sister-in-law Paul and Esther visit to try to help David’s daughter, Rachel. She has lost her mother and needs her father to snap back into the real world for her sake. Performed by Warehouse PAC. Ticket prices and times TBA. Warehouse PAC, 9216-A Westmoreland Road, Cornelius, www.warehousepac.com. Skin (November 16-20) Naomi Iizuka’s riff on Georg Büchner’s Woyzeck tells the story of a young couple working desperately to make sense of their relationship while toiling to survive. Skin moves with supernatural fluidity, creating a beautiful play in which we feel the world squeezing tighter and tighter. Contains adult situations and strong language. Recommended for ages 16 and up. Wed-Sat 7:30 p.m., Sun 2 p.m. $15; $12 seniors, military, faculty and staff; $6 high schoolcollege. Davidson College, Duke Family Performance Hall, www.davidson.edu.


The 2016 Rural Hill Oyster Roast (November 19) Say goodbye to Fall and hello to Winter with a basket or two of perfectly seasoned oysters roasted on site by nationally recognized chef and award winning author Dan Huntley. Huntley specializes in bringing Southern food traditions such as pig pickings, oyster roasts, catfish frys, and Lowcountry shrimp boils to crowds around the region. This event is a benefit dinner for Historic Rural Hill. 1-4 p.m. $10. Rural Hill, 4431 Neck Road, Huntersville, www.ruralhill.net.


Depot Art Gallery Mooresville Arts presents the 34th Annual Artoberfest, a juried exhibit featuring work from artists across the region. (Through November 3)


The 2016 Rural Hill Sheepdog Trials and Dog Festival (November 12-13) The National Border Collie Sheepherding Championships will be held over the two-day event, as well as Carolina Dock Dogs and Dog Sports demonstrations featuring the Greater Charlotte Shetland Sheepdog Club and others. Also on hand will be North Carolina beer and wine, heritage breed livestock, hay rides, historic craft and cooking demos, food vendors, shopping, open trails, antique tractors, living history demonstrations in the 1760’s cabin, pumpkin chunkin’, corn launchin’, kid’s activities, and much more. 10 a.m.-5 p.m. $11, 5-12 $7.50, 4 and under free. Rural Hill, 4431 Neck Road, Huntersville, www.ruralhill.net.

Skip out on the hectic blackFriday shopping and instead bring your family to Historic Latta Plantation for a day full of holiday cheer. See the circa 1800 plantation home and buildings decorated in period holiday décor. See dressed re-enactors as they demonstrate primitive activities in preparation for the Christmas holiday. See how festivities changed within the 100 years between the colonial days to the antebellum ways. 10 a.m.-4 p.m. $8, $7 seniors/ students, children 5 and under free. Historic Latta Plantation, 5225 Sample Road, Huntersville, www.lattaplantation.org.

On the Circuit

A Southern Setting Photography by Garry Eller Photography www.gepimages.com



A Southern Setting, the inaugural farm-to-table benefit dinner for the Martin Truex Jr. Foundation, was held Sunday, October 8 at a private residence in Mooresville. The 152-footlong table seated 150 guests at $200 a seat, along with Martin Truex Jr. and girlfriend Sherry Pollex, who shared a family style five-course paired dinner. Tim Groody, owner of Fork!, was the lead chef with Troy Gagliardo of WCCB's Troy Eats managing the appetizer course and assisting the rest of the evening. Samantha Ward, head pastry chef at The Fig Tree in Charlotte managed the dessert course. D9 Brewing Company, Jones Von Drehl winery, Raffaldini Winery and Muddy River Distillery took care of the spirits pairing for every course. Lead mixologists were Melanie Groody of Fork! and Brian Lorusso with Dogwood Southern Table.

Early estimates of funds raised from the evening came close to $20,000. The money raised will help with a new program the foundation is working on: Super Hero Bags and Hope Boxes. These bags and boxes will be filled with useful and encouraging items for children being treated for cancer and staying in the hospital, and for women undergoing chemotherapy for ovarian cancer. This idea was born out of Pollex’s recent battle with ovarian cancer and knowing what was needed to keep her spirits up as she underwent weekly chemotherapy treatments for 17 months. This program will start locally in Charlotte with the hopes that it will go national. An additional donation will be made to the Pretty In Pink Foundation to honor Melanie Groody’s mother. Melanie is the wife of Chef Tim Groody.

Living Well Your local resource for health and wellness services near you Audiology Piedmont HealthCare Megan Mathis-Webb, AuD Susie Riggs, AuD

140 Gateway Blvd. Mooresville, NC 28117 • 704-664-9638

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Gastroenterology Charlotte Gastroenterology and Hepatology John H. Moore, III, MD Steven A. Josephson, MD Scott A. Brotze, MD Michael W. Ryan, MD

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Piedmont HealthCare Andrew J. Braunstein, DO Ryan Conrad, MD Craig D. DuBois, MD Douglas Jeffery, MD

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Piedmont HealthCare Andrew J. Braunstein, DO Ryan Conrad, MD Craig D. DuBois, MD Douglas Jeffery, MD

9735 Kincey Avenue, Ste 203 Huntersville, NC 28078 • 704-766-9050

Obstetrics/Gynecology Piedmont HealthCare James Al-Hussaini, MD Laura Arigo, MD Katie Collins, DO Grant Miller, MD James Wilson, MD Nicole S. Wellbaum, MD Lauren Crosslin, CNM Melissa Poole, CNM Erica Ehland,CNM

359 Williamson Road Mooresville, NC 28117 • 704-235-1829

Piedmont HealthCare Jacqueline Zinn, MD

359 Williamson Road Mooresville, NC 28117 • 704-235-1838

PULMONOLOGY Piedmont HealthCare Enrique Ordaz MD Jose Perez MD Ahmed Elnaggar, MD

125 Days Inn Drive, Mooresville, NC 28117 • 704-838-8240

Rheumatology Piedmont HealthCare Sean M. Fahey, MD Dijana Christianson, DO

128 Medical Park Road, Suite 101 Mooresville, NC 28117 • 704-658-1001

131 Medical Park Road, Suite 102 Mooresville, NC 28117 • 704-663-1282

Urgent Care

Occupational Medicine

Piedmont HealthCare Express Care Frederick U. Vorwald, MD

Iredell Occupational Medicine Joe Wolyniak, DO

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128 E. Plaza Dr., Unit 3 Mooresville, NC 28115 • 980-444-2630

Vein Specialists

Piedmont HealthCare Frederick U. Vorwald, MD

Carolina Vein Associates Specializing in the Treatment of Varicose and Spider Veins

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Orthopaedic Surgery Piedmont HealthCare Scott Brandon, MD Byron E. Dunaway, MD Brett L. Feldman, MD Alex Seldomridge III, MD Kim Lefreniere, PA-C Sherry Dawn Repass, FNP-BC

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Iredell Orthopaedic Center Jason Batley, MD

544 Brawley School Road Mooresville, NC 28117 • 704-658-0956

Orthopedic Surgery – Spine Piedmont HealthCare Alex Seldomridge, III, MD

359 Williamson Road Mooresville, NC 28117 • 704-235-1838


Physiatry –Interventional Spine Care

Piedmont HealthCare Dharmen S. Shah, MD

Iredell NeuroSpine Dr. Peter Miller, Ph.D

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Piedmont HealthCare Harsh Govil, MD, MPH Thienkim Walters, PA-C April Hatfield, FNP-C

544 Brawley School Road 28117 Mooresville, NC 28117 • 704-954-8277 Petermillermd.com

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Lori's Larks

Climb Every Mountain

Editor Lori K. Tate checks out climbing at Cliff Hangers

by Lori K. Tate photography by Patti Miller




Hangers opened in Mooresville last month, I decided to give climbing a try. One of my best friends has climbed all sorts of peaks out West, and, in typical Lori fashion, I immediately began envisioning myself scaling a boulder at Yosemite. But first I had to learn how to do it. When I arrived, I signed an electronic waver and proceeded to get some climbing shoes. Cliff Hangers offers all sorts of sizes in these shoes, which can best be described as sturdy water shoes. After that, you watch a 20-minute orientation film outlining the ins and outs of climbing. (You only have to watch this on your first visit.) Then I was paired with staff member Tyler Hockett, a UNC Charlotte student who lives in Davidson. Hockett told me that climbing helped him get over his fear of heights, a fear I didn’t realize I had until I tried to climb a few minutes later. We started on the main floor, as there are three levels of adventure at Cliff Hangers. Here, Hockett showed me how to properly fall when climbing a boulder without a harness. Then we moved over to the multi-purpose wall where he helped me get into a harness. Not one to trust my mechanical skills, especially when my negligence could land me in an ambulance,

Editor Lori K. Tate works with Tyler Hockett (left) of Mooresville's Cliff Hangers to conquer her fear of heights.

I asked Hockett to attach the cord to the auto belay that would allow me to gracefully descend the wall once I climbed it. I’ve never thought about what’s involved in climbing, and as I was preparing to take my first step, that didn’t change. I stepped onto the first rock like I was getting onto a bus, only to realize the enormous amount of strength it was going to take to get to the next one. I managed about three steps, which took me approximately eight feet up the wall. I was exhausted (and a little scared, but in a good way).

I tried again, and the level of difficulty did not decrease. Someone mentioned that I should try the kid’s area — I earnestly agreed. We toured the facility on our way to my easier climb. Managing partners (and brothers) Kris and Keith Johnson, along with their dad, Robert, worked with a design team to create the climbing space of their dreams. The brothers have climbed facilities across the United States and incorporated all of their favorite elements into this one space. “The greater Charlotte area is vastly underserved with climbing gyms,” says Keith, adding that he got tired of driving to Inner Peaks in Charlotte from the Lake Norman area. Cliff Hangers offers more than 20,000 square feet of climbing terrain, including indoor and outdoor surfaces with 50-foot climbing walls. You’ll also find

3,500 square feet of top-out bouldering, rope and lead climbing, rappelling, and an indoor 15-meter speed wall. In addition, there’s a café, workout room, yoga studio and event room. As we made our way to the kid zone, I mustered the courage to try climbing again. I chose a patch of wall and began my ascent, realizing that this is a sport that takes a lot of practice. Regardless, I enjoyed the challenge and could easily see how climbing serves as a source of meditation, as it requires tons of concentration. I plan to go back to Cliff Hangers and give it another try. Who knows? Climbing might help me conquer my fear of heights, too. Watch out, Yosemite. liff Hangers C 326 Oates Road Mooresville www.cliffhangersclimbing.com