Carol Busbey: Surfer, surf shop owner, Electric Beach Party host

and heart put into each piece that is crafted at the studio. Jo noted that the most challenging part of running their business is Vasilios having to hand over some of the work to others. “It has our name attached to it, and we’re trying to turn out the best quality possible, we just want to do it all,” said Jo. “Quality is a big thing,” added Vasilios. “We are top quality.”

To learn more about Cast Stone Studio, visit their website at www.caststonestudio.com. Or to visit Jo and Vasilios and see their creations first hand, check out the studio located at 8021 Caratoke Hwy in Powells Point. 

Danielle Puleo photos

Cast Stone Studio really takes customers on a trip “around the world” with the statues that are produced in the shop.

by Mary Helen Goodloe-Murphy

Carol Busbey is tied to the Atlantic Ocean and the home of the “Wave Magnet.”

Most every day, she rides a bicycle to the surfing beach at Cape Hatteras Lighthouse, makes a video and posts it on the Facebook page for Natural Art Surf Shop. Surfers can see for themselves what the East Coast’s famed surfing spot looks like.

Carol and Scott Busbey own and operate the Natural Art Surf Shop on NC 12 in Buxton. The surf shop started in an old burger joint in 1977.

Scott is an accomplished surfboard builder. His skill was celebrated by the East Coast Surfing Hall of Fame in 2018.

In addition to surfing, Carol is a Hatteras Island seamstress. She’s altered prom and wedding dresses. Early in the pandemic, Carol created brightly colored masks.

Carol has a large collection of electric surf instrumentals. Her show, Electric Beach Party, airs Monday nights at 8 p.m. on Radio Hatteras.

She shared her clam chowder recipe for two with the Outer Banks National Scenic Byway. 

Mary Helen Goodloe-Murphy photo

Carol Busbey shared her recipe for clam chowder with the Outer Banks National Scenic Byway. That recipe is found under Taste of Buxton on an interpretation panel beside Natural Art Surf Shop in Buxton.

A Taste of Buxton - Hatteras Style Clam Chowder

2 cups of shucked clams, chopped and juice (about 12 chowder clams) 1 cup diced potatoes 1/2 cup diced onions 1 cup of cold water 1/4 pound salt pork, fried and grease rendered Black pepper and sea salt to taste

Drain juice from clams and reserve. Chop clams and set aside. Combine water, clam juice, potatoes, onions and salt pork grease in a medium-size pot. Bring to a boil and then simmer until potatoes are tender. Add chopped clams and simmer for about 10 more minutes. Add a pinch of sea salt and a few good grinds of black pepper. Serves 2