CONTRIBUTORS
Mark Levin, Writer and Photographer
Mark is retired from a career in education, both in and outside of the classroom. He enjoys traveling in his campervan and finding stories about the people and places encountered along the way. You can follow his blog at FoothillsFaces.com as well as at youtube.com/ TheCountryLifeWithColumbusMark.
Linda List, Writer and Photographer
Linda List’s career was spent in the food industry, often surrounded by chocolate and candy. Retirement and the Tryon Daily Bulletin have provided the opportunity for her to share her writing. Growing up in New York on the Canadian border, she lived most of her adult life at the foot of the Rockies in Golden, Colo. And is now enjoying life in Landrum the foot of the Smokies.
Kirk Gollwitzer, Writer and Photographer
Kirk Gollwitzer is a freelance writer, musician, photographer, videographer, and real estate broker specializing in buying and selling homes and horse properties. A former key figure and co-founder of the Tryon International Film Festival, he has done several documentaries and has written two novels.
Emily Williams, Writer and Photographer
Emily Williams is a recent graduate of North Greenville University with a Bachelor of Arts in English. She is currently pursuing her Master of Fine Arts in Creative Writing while working as a substitute teacher. In her free time, Emily loves to explore Western North Carolina, try out new coffee shops, and write fiction and nonfiction alike.
Storme Smith, Writer and Photographer
Storme Smith is a writer who lives in the Foothills of North Carolina. He is the co-founder and publisher of Buno Books, and has a passion for the arts. He also enjoys writing about the history, sports and unique people and places of our area.
Pebbles, Writer
Pebbles is the “spokespony” for HERD, or Helping Equines Regain Dignity, a local nonprofit that saves equines from dire conditions and in many cases slaughter. She dictates her monthly columns about her adventures, and what a rescue organization does, to Heather Freeman. Pebbles and Heather can be reached through HerdRescue.org
FROM THE EDITOR
Jeff Allison Publisher
ON THE COVER
(Story on page 24)
Story by Kirk Gollwitzer
As the heat of summer lingers and our area hums with late-season energy, we bring you another edition of Life in Our Foothills magazine, filled with stories that celebrate resilience, community, and the flavor of our region.
This month, we begin with a heartfelt look at the legacy of Ernst Mahler (18871967), an Austrian industrial chemist and groundbreaking inventor who has had an enduring impact on Tryon and the globe. His family’s connection to the community is deeply intertwined with the equestrian culture that flourishes here to this day.
We also raise a glass to The Livery Pourhouse in Tryon, where tradition meets innovation in every pour. More than just a gathering place, the Pourhouse is fast becoming a cornerstone of Tryon’s social scene. Additionally, we visit Green River BBQ, a beloved local institution that faced significant challenges following Hurricane Helene. Owners Thomas and Brianne Haas share their journey of rebuilding—not just a business, but a sense of home for many loyal patrons.
And, of course, we’ll catch up with our resident spokespony, Pebbles!
You’ll find all of this and more in our August issue. We hope you enjoy what we’ve put together for you this month, and as I do each month, I encourage readers to reach out and help us share your story. Email me at jeff.allison@tryondailybulletin.com with any thoughts or ideas for upcoming issues.
As always, thanks for reading!
Jeff Allison Editor
FOOTHILLS life IN OUR STAFF
Publisher and General Manager
Jeff Allison
Graphic Design
Zeal Kadhikhaye
Marketing
Lynn Cromer
Stacey Cullen
Distribution
Jamie Lewis
Alex Greene
Administration
Carolyn Christopher
Life in Our Foothills is published monthly by Tryon Newsmedia LLC. Life in Our Foothills is a registered trademark. All contents herein are the sole property of Tryon Newsmedia LLC. No part of this periodical may be reproduced without written permission from the publisher. Please address all correspondence (including, but not limited to, letters, story ideas and requests to reprint materials) to Manager, Life in Our Foothills, 16. N. Trade St., Tryon, NC 28782, or email to jeff.allison@ tryondailybulletin.com. Life in Our Foothills is available free of charge at locations throughout Polk County and Upstate South Carolina, and online at www.tryondailybulletin.com. Subscriptions are available for $30 per year by calling 828-859-9151. To advertise, call 828-859-9151.
Mother Nature at her best
CALENDAR OF EVENTS
Annual Yard Sale Fundraiser
and Craft Market
August 1 & 2, 10 am - 6 pm
Tryon Arts & Crafts School
373 Harmon Field Rd., Tryon Tryonartsandcrafts.org
Saluda Tailgate Market
August 1, 8, 15, 22, and 29 from 4-6 pm
214 E. Main St., Saluda PolkNC.gov
All Member Exhibit: In The Moment
Through Aug. 2
Tryon Painters and Sculptors
78 N. Trade St., Tryon Tryonpaintersandsculptors.com
Landrum Farmers Market
August 2, 9, 16, 23 and 30 from 8 am - 12 pm
221 W. Rutherford St., Landrum LandrumFarmersMarket.com
Columbus Farmers Market
August 2, 9, 16, 23 and 30 from 8 am - 12 pm
Courthouse St., Columbus PolkNC.gov
Yoga @ Your Library
August 4, 11, 18, and 25 at 6 pm
Landrum Library
111 W. Asbury Dr., Landrum Spartanburglibraries.org
Foothills Chamber Ribbon
Cutting
August 5, 5-6 pm
Deel Behavioral Health 2060 Lynn Rd., Columbus CarolinaFoothillsChamber.com
Ping Pong
August 6, 13, 20 and 27 from 6-8 pm
Mirrorball Gallery 84 Pacolet St., Tryon Mirrorballgallery.com
AUGUST 23
Music at the Market Featuring Borderline Therapy
August 23, 7-9:30 pm
Landrum Farmers Market Pavilion
221 W. Rutherford St., Landrum Cityoflandrumsc.com
AUGUST 22
Summer Tracks presents Amanda Anne Platt and the Honeycutters
August 22, 7 pm
Rogers Park Amphitheater, Tryon SummerTracks.com
Summer Tracks presents The Feels
August 8, 7 pm
Rogers Park Amphitheater, Tryon SummerTracks.com
Top of the Grade Concerts presents Shayne Floyd
August 8, 7-9 pm
Ella Grace Mintz Stage McCreery Park, Downtown Saluda Saluda.com
THROUGHOUT AUGUST
Makers & Mentors: Balancing Art Practice and Teaching Upstairs Artspace
Through September 5
49 S. Trade St., Tryon
All Member Exhibit: The Power of Color
Reception: August 9, 5-7 pm
Show: August 9 - Sept. 27
Tryon Painters and Sculptors
78 N. Trade St., Tryon
Tryonpaintersandsculptors.com
Music at the Market Featuring Moore Junction Band
August 9, 7-9:30 pm
Landrum Farmers Market Pavilion
221 W. Rutherford St., Landrum Cityoflandrumsc.com
James Taylor Tribute
Featuring singer-songwriter
Bill Griese
August 16, 7:30 pm
Tryon Fine Arts Center 34 Melrose Ave. Tryonarts.org
Walnut Creek Preserve
Speaker Series: Reliable Natives and Fall Preparation
For the Landscape
August 16, 10:30 am - 12 pm
Anne Elizabeth Suratt Nature Center at
Walnut Creek Preserve
179 Wood Thrush Ln., Mill Spring ConservingCarolina.org
Landrum Library Speaker Series:
Melissa Fuentes with Clemson Museum
August 19, 6-7:30 pm 111 Asbury Dr., Landrum ConservingCarolina.org
Saluda Library Speaker Series: Caring for Trees on Your Property
August 12, 2-3:30 pm
44 W. Main St., Saluda ConservingCarolina.org
Gradation of Earth: Crista
Cammaroto Solo Exhibit
Reception: August 14, 6-8 pm
Show: August 15 - October 9
Tryon Arts & Crafts School
373 Harmon Field Rd., Tryon Tryonartsandcrafts.org
Just What Makes JS Bach So Great?
With Beth Child
August 20, time TBA The Lanier Library 72 Chestnut St., Tryon thelanierlibrary.org
Foothills Chamber Business After Hours Wildflower Wellness with Huckleberries
August 21, 5:30-6:30 pm
136 Pacolet St., Tryon
727-415-7268
4th Fridays in Tryon
Downtown Tryon
August 22, 5-7 pm
DowntownTryon.org
Summer Tracks presents Amanda Anne Platt and the Honeycutters
August 22, 7 pm
Rogers Park Amphitheater, Tryon SummerTracks.com
Honey Tasting & Apiary Tour
August 23, 11 am - 2 pm
Newman’s Restaurant/The Orchard Inn
100 Orchard Inn Lane, Saluda
Tickets: sandybeemine.com
Music at the Market Featuring Borderline Therapy
August 23, 7-9:30 pm
Landrum Farmers Market Pavilion
221 W. Rutherford St., Landrum Cityoflandrumsc.com
Summer Bird Walk
August 28, 8 am
Foothills Equestrian Nature Center
3381 Hunting Country Rd., Tryon FENCE.org
Earl Scruggs Music Festival
August 29 - 31
Tryon International Equestrian Center
25 International Blvd., Mill Spring EarlScruggsMusicFest.com
ARTS EDUCATION & OUTREACH FUNDRAISER FOR THE TRYON FINE ARTS CENTER
Photos by Mark Levin
A large group of arts supporters joined TFAC board members and area musicians in support of the PacJAM program and other youth-oriented offerings by the Tryon Fine Arts Center. The Pacolet River Junior Appalachian Musicians program is just one of many youth programs provided by TFAC. Without a doubt, the TFAC program touches and changes the lives of hundreds of kids of all ages each year.
PacJAM Allstars is led by local musician Carson Moore (banjo). Carson grew up in the PacJAM program and was their first youth teacher. He was joined by fellow musicians Devin Jones on guitar, Ethan Ropp on bass, and Sam Stage on fiddle. Carson, Devin, and Sam are all students at Berklee College of Music while Ethan joined them from Furman University. For a grand finale, both bands along with Will Trakas came together for some rousing bluegrass numbers.
Joe Tokar, proud dad of three PacJAM students including Lyla and Ella who performed this evening with the PacJAM Performers.
Brett Gourley, Paul Maclure, Natalie Gourley, Leena Schembra, Susan Fiala, and Brian Butler
The PacJAM Performers wowed the large audience. They’ve grown up in the PacJAM program and perform at various festivals and events throughout the area.
PacJAM Performers Phoebe Aldrich, Eli Aldrich, Sarah Doan, Ella Tokar, and Lyla Tokar enjoy a moment together before going on stage. Fellow musicians Frankie Barber and Jacques Bourgeois were around the corner tuning up. Shields & Frances Flynn
Jacques Bourgeois and Frankie Barber warm up before joining the rest of their band on stage.
Paul Maclure, Matt Aldrich, and Phillip Feldman. Matt is the PacJAM board liaison for TFAC. He also plays a mean washboard at local jams.
Nancy Holmes and Joyce Lamb
Carolyn & Doug Rostick and Jay & Lori Geddings
TFAC Executive Director Marianne Carruth is joined by Ellen Douglas and Jan Horton as they welcome the guests for the evening’s festivities.
This special cake prepared by Valhalla Cakes was too good to eat. That didn’t stop patrons from devouring the entire thing. Mary Prioleau was the amazing caterer.
Andy Hayes might be a local southern-mannered attorney during the day, but he’s a beast on guitar and vocals in the evenings.
Scott & Gay Pleune, Linda Haynes, and Gordon & Kathleen Hamilton were there to enjoy the music, the food & drink, and offer their support. Scott, Linda, and Gordon are TFAC board members.
COLUMBUS FABULOUS FOURTH
Photos by Mark Levin
Columbus was packed for their annual Columbus Fabulous Fourth celebration in downtown. The weather was about as good as one could ask for. Even before the fourth, visitors were coming to town in the evenings for the annual gospel sing and barbecue sponsored by the Columbus Fire Department. The Columbus Fabulous Fourth celebration kicked off at 10 a.m. and continued with carnival rides, games, food trucks, vendors, and an antique car show. An impressive fireworks display capped off the full day of family fun.
The Danigel Family from Tryon arrived early to beat the crowds and the heat.
Guitarist Bobby Wynn was one of several musical acts performing throughout the day.
The Edwards Family of Mill Spring
The Campbell boys from Tryon were in the Fourth of July spirit.
Photo courtesy of Melinda Massey
There were lots of dogs on hand. The Astudillo Family had two of the cutest pups at the Columbus Fabulous Fourth.
David Fleming of the Polk County Memorial Honor Guard was handing out small American flags to the kids.
Mark Henson & Barbara Lyles were participating in the car show with their entry, a 1969 Chevy C10 pickup.
The Tokar Family takes a breather between activities.
Linda and Andy Haynes of Tryon
Carnival rides
The Mahler Legacy
A Family’s Impact on the Foothills
IBy Storme Smith
f you’ve been raised in the Foothills or the vicinity of Tryon, you’ve either knowingly or unknowingly encountered the legacy of Ernst Mahler (1887-1967), an Austrian industrial chemist, leader, and groundbreaking inventor at Kimberly-Clark Corporation. Mahler, who first set foot in Tryon in 1935, purchased property that would become the renowned Chinquapin
Farm. His family's connection to the community is deeply intertwined with the equestrian culture that flourishes even today. With well-known brands like Cottonelle, Depend, Huggies, Kleenex, Poise, and Scott, it’s hard to find someone who hasn’t used a Kimberly-Clark product at some point in their lives. According to the company’s website, which boasts a rich history of 150 years, an astonishing quarter of the world’s population
relies on a Kimberly-Clark product every day, highlighting the widespread impact and reach of these essential items in everyday life.
An Invention that Changed the World
As World War I unfolded across Europe, it presented significant challenges, including cotton shortages, which prompted executives at Kimberly-Clark to seek alternatives. Mahler, then head of the research,
Ernst Mahler and his daughter Polly and son Pete on horseback.
technical, and engineering department, recognized that Cellucotton, a product developed by the company's researchers, could serve as an effective substitute for traditional cotton in various applications.
Mahler made the journey to Washington, D.C., to persuade the U.S. Surgeon General that Cellucotton would be an excellent alternative for surgical cotton dressings used in treating battlefield wounds. The K-C team had discovered that Cellucotton was five times more absorbent than cotton and could be mass-produced at about half the cost. Following his successful presentation, Kimberly-Clark began producing this innovative material for the government and the Red Cross at an impressive speed of 380 to 500 feet per minute. With the war ending in 1918, demand for surgical dressings diminished, leaving Kimberly-Clark with a surplus of Cellucotton. However, as it turned out, Red Cross nurses had creatively repurposed the product as sanitary pads during their menstrual cycles, sparking an idea within the K-C team. Recognizing the potential for a commercial consumer product,
A historical image of early production of Cellucotton
Ernst and wife, Nancy Mahler, who owned Chinquapin Farms in Tryon.
company executives and scientists embarked on a two-year period of intense study and experimentation. In 1920, they developed a sanitary napkin made from Cellucotton and fine gauze. Production began in a modest wooden shed in Neenah, Wisconsin, where female employees handcrafted the new product. Kotex, derived from "cotton texture," was officially introduced to the public in October 1920, marking a significant milestone in the history of women's hygiene products.
A Horseman's Heart
Ernst Mahler was not just a pioneering scientist; he was
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A historical image of early production of Cellucotton
a passionate equestrian. With roots in the Austrian Cavalry, Mahler's love for horses was a lifelong affair. He and his wife Carol actively engaged in the local equestrian scene, serving on the board of the Tryon Riding & Hunt Club and taking on the esteemed role of Joint Master of the Foxhounds for Tryon Hounds. His influence on the equestrian community was profound, as he not only participated but also took significant leadership roles, ensuring that Tryon remained a hub for horse enthusiasts.
The Mahler family's commitment to equestrian activities was evident
through their significant contributions. Ernst Jr., affectionately known as Pete, and the family were founding members of the Foothills Equestrian Trail Association, which has worked tirelessly to develop miles of trails throughout the region. Their generosity didn’t stop there; they also donated land to the Foothills Equestrian Nature Center, which has become a vital resource for both equestrians and nature lovers alike.
FENCE now serves as a community centerpiece, offering a variety of programs and facilities designed not just for riders but for anyone interested
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Ernst Mahler (1887-1967).
in the natural world. The Mahler family's contributions helped ensure that the trails and facilities were developed in perpetuity, fostering a space where nature and community coexist.
Recognition and A Lasting Legacy
The Mahler family’s impact on the Tryon area was celebrated in 2016 when they were honored during the 70th Block House Steeplechase. Their legacy extends beyond their equestrian endeavors, encompassing a broader commitment to enhancing community ties and
beautifying the region. From their home base at Chinquapin Farm, where Ernst and his family enjoyed riding and participating in local shows, to their philanthropic efforts that led to the founding of FENCE, the Mahler family's influence is evident throughout the Tryon landscape.
After the Block House property changed hands several times during the 1970s, the responsibility to ensure the continuation of the Steeplechase fell to the Tryon Riding & Hunting Club, where five leaders, including president Gus Hoffman, sought assistance
from Pete’s mother, Carol Mahler. She generously agreed to donate land, resulting in the creation of the Foothills Equestrian Nature Center, with 117 acres of Chinquapin Farm designated for the property.
A Legacy of Philanthropy
After Ernst's passing in 1967, the Mahler family continued to be dedicated to supporting the Tryon community. They continue to engage in philanthropic ventures and contribute to local initiatives that enhance the lives of residents. His son, Pete, who passed in 2016, embodied the
Kleenex ad from the 1920’s.
An early ad for Kleenex.
same spirit of service and community that characterized his father, Ernst Mahler’s life. From equestrian trails to community education, the Mahler family’s enduring legacy is woven into the fabric of Tryon’s vibrant community.
As long as the rolling hills and scenic paths of Tryon remain, so too will the Mahler name—a testament to the family’s incredible impact on both the equestrian world and the broader community.
A historical image of early production of Cellucotton
The Mahler’s estate in Wisconsin.
A New Pour in Tryon
How Michael Hrobak’s Livery Pourhouse is Redefining Community, One Ounce at a Time
The self-pour tap wall at the Livery Pourhouse features over a dozen beer and wine options, each displayed above with live, rotating digital menus. (Photo courtesy of Livery Pourhouse)
By Kirk Gollwitzer
Tryon’s Pacolet Street is undergoing a revival—new businesses are popping up, foot traffic is shifting, and energy is building. At the heart of this renewal is the Livery Pourhouse, a self-pour beer and wine pub created by local entrepreneur Michael Hrobak. His venture represents not just a business opening, but a thoughtful approach to modern hospitality backed by planning, innovation, and community focus.
Hrobak, a longtime Polk County resident and the chief operating officer of a large national company, brings executive-level insight to his new local venture. Before breaking ground, he and his family took the time to study the area's demographics, visitor behavior and consumer trends.
“We wanted to know who was really walking these streets—locals, tourists, people staying for dinner, or just passing through,” Hrobak said. “It shaped everything from our menu
Guests relax and mingle on the raised outdoor patio of the Livery Pourhouse as the sun sets over Pacolet Street.
A handcrafted ring toss and custom pong board offer patrons a touch of nostalgic fun in the lower lounge at the Livery Pourhouse.
The German-style bratwurst sampler includes three types of sausage and a choice of mustards, sauerkraut, and pickled accompaniments. (Photo courtesy of Livery Pourhouse)
TRYON
Member Exhibits seven times a year
2nd Saturday artdemonstrations
4th Friday open until 7 p.m. Tuesdays at TPS supported by: 78
monthly cultural events
PAINTING, SCULPTURE AND MANY OTHERS ORIGINAL ART AND GIFTS gallery hours
Wednesday to Saturday 11 a.m. to 5 p.m.
Sunday 11 a.m. to 3 p.m.
tryonpaintersandsculptors.com
tpsnews@tryonpaintersandsculptors.com
Michael Hrobak offers a toast with a freshly poured white wine, using the self-serve tap system at the Livery Pourhouse. Digital displays above offer realtime drink data and instructional tips. (Photo courtesy of Livery Pourhouse)
size to how we laid out the space.”
Those insights influenced the business model’s flexibility and its core technology: an RFID-powered self-pour system linked to a cloud-based POS. Guests use digital cards that track drinks by the ounce, allowing seamless billing and personalized service.
“It’s more than a novelty,” Hrobak said. “It’s a smart system. It helps us monitor inventory down to the ounce, understand preferences, and keep tabs on consumption in a responsible way.”
The tap wall is organized with intention: lighter beers and ciders to the left, progressing toward heavier IPAs, porters, and stouts on the right. Wines follow a similar flow—from crisp whites to bold reds.
Labels list style, origin, and ABV, guiding both enthusiasts and newcomers.
Hrobak said early feedback helped him
One of several small plate options, the hot Bavarian pretzels come served with spicy mustard and house-made beer cheese. (Photo courtesy of Livery Pourhouse)
The main seating area at the Livery Pourhouse features a mix of tables and upholstered booths, with self-serve kiosk stations at the back where guests activate their RFID cards.
fine-tune selections.
“The data tells us what’s popular, but we still listen to the locals,” he said. “If someone says, ‘Hey, can you get that brown ale back in?’ we try to do it.”
Even with advanced tech, the system posed a learning curve. To ease the process, Hrobak hired a full-time greeter to walk guests through their first pour.
“That human touch made all the difference,” he said. “It turned hesitation into curiosity, and curiosity into comfort.”
The main floor features a handcrafted community table, encouraging guests to gather, talk, and share. Smaller tables offer privacy, while cozy corners invite lingering. “The big table really sets the tone,” Hrobak said. “It makes you feel like you're part of something.”
Downstairs, guests find a quiet lounge— cooler, softly lit and ideal for private events or long conversations. Outside, patio seating lines the front of the build-
Owner Michael Hrobak stands proudly in front of the Livery Pourhouse’s self-pour tap wall, which features live digital beer and wine menus above each spout.
Mike Hrobak stands beside his son in the kitchen, where the two worked together through the pandemic. His son now assists regularly during weekends and events.
A singer-songwriter performs in the corner of the main room, adding a warm, acoustic soundtrack to a lively Friday evening at the Pourhouse.
ing with soft lighting and street views. Food is ordered through a digital kiosk synced with the pour system. Selections include flatbreads, sausages, pretzels and cheese boards. Portions are moderate by design, ideal for sharing without slowing down the experience.
“We want people to linger, talk, sample. Not feel weighed down,” Hrobak said. Once a food order is ready, the system sends a text to the guest’s phone, no matter where they are on site. It’s one more layer of thoughtful convenience. To promote responsible drinking, the system flags staff if a guest nears a preset limit. “It’s hospitality, not surveillance,” Hrobak said.
Guests are reminded to return their RFID card at the end of each visit. This simple action keeps the experience smooth for everyone.
Hrobak’s wife, Mandy, an equestrian,
The official sign for the Livery Pourhouse captures the old-meets-new spirit of the selfpour pub, established in 2021
A long, rustic communal table stretches across the main floor of the Livery Pourhouse, anchoring the room between entertainment and ordering zones.
helped shape the aesthetic—vintage tack, ironwork, warm woods. “She’s an equestrian at heart,” he said. “You’ll see touches of that everywhere.”
During the pandemic, Hrobak and his son Jacob gutted and rebuilt the space together. Jacob, now a mechanical engineer with an MBA, helped implement both design and systems. His twin sister Jamie, a schoolteacher, supports the front of house.
“I’m proud of both of them,” Hrobak said. “They were part of this dream from the start.”
Asked if the Livery Pourhouse is a family business or a community space, Hrobak didn’t hesitate. “It’s both,” he said. “This place was built on family, but it’s meant for everyone.”
He smiled. “I always loved Cheers—you know, ‘where everybody knows your name,’” he said. “That’s the feeling I’m going for. Familiar, easy, welcoming.”
With tech, charm and a deep respect for connection, the Livery Pourhouse invites you to pour, relax and belong.
Green River Barbeque
Recovering from the Aftermath of Hurricane Helene
Story by Emily Williams, Photography by Emily Williams and Brianne Haas
There are few foods as uniquely Southern as good old-fashioned barbeque. Nothing screams “Carolina” like a hog that has roasted on the grill so long that the meat falls off the bone and is then slathered with rich barbeque sauce (be it vinegar- or ketchup-based—we won’t judge). It is a staple of Southern cuisine and a staple of the South’s restaurant scene.
One such Foothills restaurant beloved for its barbeque and friendly atmosphere is Green River Barbeque in Saluda. Opened over forty years ago in 1984 by Melanie Talbot, the restaurant is as near and dear to its community as can be. The past forty-one years of Green River Barbeque have certainly been rocky at times, yet it has persevered due to its wonderful owners and dedicated community. The restaurant’s current owners, Thomas and Brianne Haas, share about the history and passion behind Green River Barbeque, as well as their recent reopening after recovering from the aftermath of Hurricane Helene. Tom and Bri acquired Green River Barbeque in
The outdoor eating area for the restaurant
Mudslide behind Green River BBQ
January of 2024 after the restaurant sat untouched for six months. Melanie Talbot had sold her restaurant to another couple in January 2023, but after the couple faced an unexpected death in June of that year, the restaurant closed with no prospect of reopening until Tom found out about the closure from a friend. Tom and his wife were working at Camp Greystone at the time, and he was heartbroken to hear that one of his favorite childhood restaurants was no longer open.
“Bri jokingly said, ‘Why don’t you just stop complaining about it? Why don’t you buy it and open
it back up?’ I said, ‘That’s an interesting idea,’” recalls Tom. He decided to take his wife’s joke and run with it. The couple realized they could not let a cornerstone of the Saluda community fall away, and Tom already had experience in the restaurant industry. So, they began a long bidding process in July 2023, which finally concluded in January 2024.
They began work on the restaurant right away, trying to make the restaurant feel like home, the special feeling it had lost during the six months it sat untouched. “It was like a time capsule,” Tom remembers from the first
Mud completely covered the floor of the restaurant and was multiple feet deep in some areas
day they entered their new restaurant. “There was still coffee sitting in the coffee urns.”
The couple reopened the restaurant on March 12th of that year, but it took hard work, dedication, and a specific goal to do so. “Our goal here is to make good food and make people happy,” shares Tom.
When preparing for the initial reopening, Tom and Bri paid attention to what the community would like from this restaurant by focusing on what they would want if they were customers. “We have tried really hard to make it a place we like. We play music
we like. The beer on tap is what Thomas likes. He hired his best friend. It’s a place that we would hang out. If we just wanted to go out, we would come here and we would feel comfortable doing it. So, we tried to make it like that for the guests.”
“We just wanted it to be an inviting place,” Tom adds, “and a place people enjoy working and enjoy coming to work every day instead of dreading coming to work every day.”
Six months after opening this community-oriented restaurant, however, Hurricane Helene devastated this small mountain town, and Green River
The new hydro seed wall to prevent mudslides and erosion
Barbeque had to start at square one once more. Bri and Tom knew nothing of the damage at the restaurant until they received a call from the chief of police, who notified Tom to turn off the gas at the restaurant because of a gas leak. When Tom arrived at the restaurant, though, he quickly realized a crushed gas line was the least of their worries. A mudslide from the bank behind Green River Barbeque took out the back wall of the restaurant, filling the floor of the kitchen and dining area with
mounds—in some areas up to eight feet—of mud. The mud also crushed the condensers for their walkin cooler and freezer, and it pushed the storage trailers next to the main building out toward the road. A tree even fell on the roof and knocked off the kitchen exhaust hood, leaving a gaping hole in the ceiling that allowed the torrential rains of Helene to enter the building. Some people would have looked at this devastation and thrown in the towel, calling an excavation crew to tear down the restaurant. Bri and Tom,
Everything in the restaurant needed to be thoroughly washed due to the mud
however, showed a kind of perseverance not everyone has. Rather than giving up, the couple reached out into their community. With fridges and freezers full of perishable foods, the couple decided to deliver food to anyone who might need it.
“Nothing hurts my heart more than having to throw away food,” shares Bri, “so we hit the fire department first. We filled up their fridge and freezer many times over, as many times as we possibly could.” They also worked together with the Purple Onion to get food up to World Central
Kitchen in Asheville, and they got connected with a friend from Spartanburg County emergency services and filled up a freezer truck that helped feed hundreds of people staying in emergency shelters after the storm. If they saw a community member walk by, they made sure to provide them with the food they needed.
After meeting the immediate needs of their community, Tom and Bri turned their focus to meeting the immediate needs of their restaurant. Sean Mintz, a local contractor, along with a local grader named
Thomas and Brianne Haas, owners of Green River BBQ
Brentley Pace, donated their time and equipment to clear the mud behind the building. “They pulled out forty of the big dump trucks of mud between them and their guys,” exclaims Bri. Sean’s father, Don, also sent a group of men from their company to help shovel out the mud that covered the inside of the restaurant. Once they removed the mud, they began a six-month restoration process to bring Green River Barbeque back to its original condition. They were not alone in this process, though, with so many people donating
their time, money, and resources to make the reopening of their restaurant happen. A special forces group from Fort Liberty brought supplies and equipment, and they even tarped their roof. Sean’s wife helped them find a mold remediation team.
Melanie Talbot started a GoFundMe page for them. Old friends and small business owners across the country donated goods for them to sell. A woman in the community washed their dishes for them. One of their regular customers even cut up the tree on their roof.
The most challenging task
Fixed up and cleaned kitchen area--the back wall was replaced by cement
they faced was fixing the back wall of the restaurant and building a retaining wall for the bank behind the restaurant. After receiving estimates in the range of $1.5 million, Tom and Bri started to believe they would not be able to get the restaurant up and running any time soon. Paul Lyles of Lyles Construction was looking for a way to help the Saluda community, though, and brought his team to rebuild the back wall and ceiling with a sturdy cement board. With the amazing help of their loving community and those beyond Saluda’s borders, Bri and Tom were
able to reopen on April 1st, which is the same day Melanie opened Green River Barbeque for the first time in 1984. “There was concern in the community that we would just cut and run and say it’s too much— too expensive—to rebuild,” shares Tom. “For us, this is where we want to be for the rest of our lives. We want to be in Saluda. We want this restaurant. Our reasons for wanting our restaurant to be open haven’t changed just because there was a mudslide and a hurricane.” And people are certainly happy they did not “cut and run.” Many of their original employees—some
Green River BBQ, established 1984
Mintz helping remove truck loads of mud
who have been loyal to Green River Barbeque for nearly a decade—returned to work for them, and guests have come in droves from all around Western North Carolina, the Upstate, and even as far as Charleston.
Green River Barbeque is a central part of this community for so many reasons, and after weathering the storm with their community by their side, they are back and better than ever. They have even been nominated to win multiple categories in the Favorites of the Foothills Reader’s Choice Awards, including Favorite Restaurant and Favorite Place to Work. Bri and Tom are so thankful
for all this town has done to show them love and support, and they want to continue to return the favor for years to come with good food, good laughs, and good fun at their little restaurant on US-176.
“The sense of community here is a lot stronger than it was pre-hurricane,” believes Tom. He and Bri want everyone to know that this community, more solid in its foundation than ever, is fully open again and ready to receive newcomers and old friends alike.
Green River Barbeque is open Tuesdays through Sundays. You can find more information at www.greenriverbbq.com.
The Power of Patience
By Pebbles
“Scott, can you mow Gelato’s pasture as some tall weeds are choking out his grass?” stated my mistress, Heather Freeman. “Gelato should be okay about you entering his pasture, as he has calmed down since arriving at HERD rescue. I am off to the grocery store and can help when I return.”
Sedona, my pasture mate, and I can stand under tall shady oaks and watch everything that goes on around this side of the ranch. Gelato, located directly across from us, is certainly eye candy. He possesses a chocolate palomino coat and full mane and tail, like mine, minus my gorgeous dapples, of course. He is also taller than I am, but smaller than Sedona. Scott cuts our pasture grass with the smaller mower instead of the big tractor. Sedona and I like to make a fuss and gallop around for a minute or two. However, it is August, and far too hot for exuberance. We seek out our run-in shed and wait for him to finish his work. We are the definition of patient, “the capacity to accept or tolerate delay, trouble, or suffering without getting angry or upset,” concerning the maintenance required to keep our grass nice for grazing.
Well, Scott did successfully drive the smaller zero-turn mower into Gelato’s pasture. He stayed clear of the shy pony grazing peacefully in the back corner. Scott was shocked with amazement as this athletic colt jumped over the fence and headed out towards the forest on our ranch. Luckily, the entire property is fenced from the road, so while he had lots of room to run and hide, he was not in imminent danger. The reason we have waited a few months to try mowing Gelato’s field is that he is a feral mustang. He was rounded up from reservation land and sold at auction with a large group of his herd mates. All of them were unhandled, young, and scared of humans. He was possibly chased by helicopters or ATVs on the roundup day and hence does not like loud noises. When the hauler delivered Gelato to HERD in late April, the driver backed the trailer into the pasture and opened the doors to let him jump off. Then he pulled forward as we quickly closed the gate to ensure
Scott Homstead and first touch with Gelato
the wild pony did not escape. For over a month, Gelato would not enter his covered shed to drink water from his tank. Heather had to fill a tub placed towards the middle of the pasture for him to access water. Every morning, his grain and hay feeder was relocated closer to the front shed. It took two months, as Gelato progressed to drink cool water from the covered tank and eat his meal a few feet from human company, as we stood in the shed. Progress was steady but slow. Farm dogs Buster and Frenchie regularly followed Heather to feed Gelato. The young, curious colt came up to smell them. The dogs were passive and quiet about his gestures, unusual for Frenchie,
who is very demonstrative. Everyone had to practice patience with this pony. Heather arrived home with the groceries. Scott Homstead was nowhere in sight. She walked out to the machine shop, and he was not there. From the corner of her eye, she spotted him riding his bike out on the back forty acres. How unusual, she thought that he was out riding at this time on a sweltering day, with so much mowing to do. It was then that she glimpsed the reason. Gelato was out cruising between the fenced pastures, visiting all the horses that had been out of his reach. “Oh no, how will we ever catch an untouchable pony on this much land!” she said to the dogs who accompanied her.
The trio went to the barn to get a bucket of grain. There was no need to bring a halter for Gelato. Heather headed out with Frenchie and Buster to flag Scott down and formulate a game plan. Our large, grassy, round pen was situated a few hundred feet from where Gelato stood resting from his escape to avoid the mower. If we could get him into the pen, we would have Gelato confined in a safe place to start his groundwork training.
Scott got on his bike and rode up slowly behind Gelato until he was 30 feet from the pen. Heather walked around and opened the gate to the pen. She then shook the bucket of grain. Gelato fully comprehended that the bucket of grain
Scott and Buster, making a connection with Gelato. Gelato on arrival at HERD from the sale
was a reward, as he relished eating it every morning. He began slowly walking towards Heather and the dogs. It took thirty minutes of approach and retreat with the grain to get Gelato to stand at the entrance of the round pen. However, he would not enter to consume the treat. Next, Heather called Frenchie and Buster to come into the pen with her and sit. They obeyed quietly. This was too much for Gelato. He had to check out what they were doing. The bucket of grain was positioned just beyond the dogs. Gelato moved in to join them. Heather quickly closed the gate. A water tank was set up, and hay was dropped for the pony in his new accommodations. The next morning after breakfast, Scott went to work to get Gelato started with his training program. Scott has trained three feral horses for HERD and successfully transformed them into accepting a halter and trusting people. This work is slow going as the equine sets the pace. On day one, Scott spent three hours and finished the session, able to touch Gelato and feed him grain out of the palm of his hand. It is exhausting work in the summer, but necessary so we can put a halter on Gelato, teach him to lead, and deliver him back to his larger pasture. It takes time, it takes energy, and most of all, it takes the power of patience.
Scott letting Gelato move around the training pen at his own pace
Sedona and Pebbles observing at the ranch
A healthier take on dessert
Even as summer winds down, there tends to be plenty of time to reap the rewards of backyard gardens and warm-weather entertaining. Refreshing salads are favored at such gatherings, and the interesting pairing of peaches and tomatoes makes the most of these fruits when they’re at their peak. Sweet and savory flavors combine in this recipe for Peachy Tomato Salad courtesy of The Mediterranean Diet Cookbook (Rockridge University Press). This delicious side pairs best with grilled fare..
Peachy Tomato Salad Serves 2
2 ripe peaches, pitted and sliced into wedges
2 ripe tomatoes, cut into wedges
1/2 red onion, thinly sliced Sea salt and freshly ground pepper, to taste
3 tablespoons olive oil
1 tablespoon lemon juice
Toss the peaches, tomatoes and red onion in a large bowl. Season to taste. Add the olive oil and lemon juice, and gently toss. Serve at room temperature.
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