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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 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.
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 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
Jeff Allison Publisher
June in the Foothills has a rhythm all its own. The days grow longer, the mountains turn a deeper shade of green, and communities across the region come alive with the sights and sounds of summer. It’s the perfect time to slow down and reconnect with the people and places that make this corner of the Carolinas so unique.
In this month’s edition of Life in Our Foothills, we’re highlighting stories that capture the spirit, history, and creativity of our region. From local dining and preservation efforts to community organizations and familiar faces, these features offer a closer look at the individuals and institutions that continue to shape life in our Foothills.
By Storme Smith
This month, we sit down with Chef Sarah McClure, owner of Southside Smokehouse in Landrum, to learn more about one of the area’s favorite restaurants. On any given afternoon or evening, the restaurant buzzes with conversation, glasses clink across crowded tables, and the aroma of slow-smoked barbecue drifts through the air. But Southside has always been more than just a barbecue restaurant; it’s a reflection of family tradition, hospitality, and the evolving story of Southern cuisine.
Next, Kirk Gollwitzer speaks with board members of the Tryon History Museum, whose dedicated work helps preserve the rich history of our beloved town. Through exhibits, archives, and community outreach, the museum serves as both a resource for researchers and a place of discovery for longtime residents and newcomers alike, often revealing surprising connections to the place we call home.
We also take a closer look at the Polk County Appearance Commission, which for nearly two decades has worked to preserve and enhance the visual character of the Foothills through beautification projects, environmental stewardship, public art initiatives, and meaningful community partnerships.
And of course, we hear from our resident “spokespony,” Pebbles, with the latest updates from the rescued equines at the HERD Ranch.
You’ll find all of this and more in this month’s edition of Life in Our Foothills. As always, I welcome your thoughts, story ideas, and local highlights at jeff. allison@tryondailybulletin.com.
Thanks for reading!
Jeff Allison Editor
Publisher & General Manager
Jeff Allison
Graphic Design
Alex Sokoluk
Marketing
Stacey Cullen
Distribution
Jamie Lewis
Austin Heffner
Administration
Jennifer Sattler
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.
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June 4, 10 a.m. to 12 p.m.
Swiftwater Farms
1359 Katydid Lane, Mill Spring
Foothills Memory Café
June 5, 2 to 3 p.m.
Landrum Library
111 E. Asbury Dr., Landrum
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June 5, 6 p.m.
Tryon Fine Arts Center
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June 18, 5:30 to 6:30 p.m.
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June 20, 10:30 a.m. to 12:30 p.m.
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179 Wood Thrush Lane, Mill Spring
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Story by Storme Smith, photography courtesy of Soutshide Smokehouse
For more than two decades, Southside Smokehouse has occupied a familiar place at 726 S. Howard Ave., right outside of downtown Landrum. On any given evening or afternoon, the restaurant hums with conversation, glasses clink, and the scent of slow-smoked barbecue drifts through the parking lot. But Southside has always been more than a barbecue joint. It is a reflection of generations of family tradition and a constantly evolving Southern food culture.
Opened in December 2003 by Robbie and Julie McClure, Southside Smokehouse grew from roots that stretched far beyond its brick-and-mortar location. Before Southside, the McClure family had already spent decades in the food business. Sarah McClure, now the second-generation owner-manager-chef and creative force behind the restaurant’s evolving kitchen, traces the lineage back several generations.
Her grandfather operated restaurants and bars around Spartanburg. Family lore even tells of a great-grandfather who sold hot dogs from a cart along the railroad line, feeding railroad workers and travelers who either lacked the time or, during segregation, the opportunity to eat inside established restaurants. Food, in the McClure family, was never simply commerce. It was survival, hospitality, and community.
“My parents had restaurants when I was a small child,” Sarah recalls. “We had a place called Stateline Barbecue.” The small roadside barbecue stand eventually transitioned into a catering and concessions business that took the family across the East Coast during Sarah’s childhood. They worked festivals, Mardi Gras celebrations, and major music gatherings during the booming street-festival era of the 1990s and early 2000s.
That road life shaped Southside’s identity long before the restaurant itself existed.
While barbecue remained the foundation of the business, Robbie McClure became fascinated with Louisiana Cajun and Creole cooking after visiting family connected to Louisiana State University. Looking for something different from the typical fairground offerings of funnel cakes and corn dogs, he began introducing jambalaya, red beans and rice, and Cajun-inspired dishes into the family’s concession menus.
When the opportunity to open a permanent restaurant in Landrum arose, those influences came with it.
Today, Southside’s menu reflects that wide-ranging heritage. The smokehouse side of the kitchen still turns out house-smoked wings, pulled pork, sliced pork, and tender ribs paired with a variety of house-made sauces. Cajun and Creole staples like jambalaya bowls and shrimp creole remain central to the menu, while rotating chef specials introduce diners to more globally inspired creations. Favorites like the “Figgy Pig” sandwich and crispy pork loin Milanese showcase the restaurant’s willingness to move well beyond traditional barbecue. Shrimp and grits, fried chicken, seafood specials, tacos, steaks, and seasonal vegetable dishes round out a menu designed to appeal to both adventurous diners and longtime regulars alike.
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The bar has always been one of the restaurant’s defining features. Southside offers a wide array of options for any connoisseur, including an extensive selection of whiskeys, an impressive variety of bourbons, and a diverse collection of tequilas. The restaurant features a rotating selection of craft beers on tap and handcrafted cocktails ranging from classic Old Fashioneds to innovative seasonal creations.
Even dessert reflects the restaurant’s commitment to local collaboration. Many of Southside’s desserts are created by Angie Miller of Sugarbaker Bakery, whose baked goods have become a favorite finishing touch for diners.
For Sarah McClure, however, becoming a chef was never part of the original plan.
What started with making banana pudding evolved into something deeper.
Sarah worked under chef Peter Dale and became immersed in a food culture that valued creativity, technique, and local sourcing. There, she discovered that cooking offered many of the same artistic and intellectual satisfactions she had once sought through academia.
“That was where I really fell in love with cooking,” she says. Eventually, practicality and opportunity brought her back home to Landrum. Rather than spending decades trying to open an independent restaurant in a competitive city market, she realized she already had a family business with strong roots and untapped potential.
Over the last thirteen years, Sarah has gradually transformed Southside into something uniquely her own while preserving the spirit her father established.
That evolution is most visible in the restaurant’s rotating chef specials menu, where traditional Southern ingredients meet refined culinary techniques and global influences. Rabbit, duck, quail, and other once-common Southern proteins frequently appear in creative preparations that bridge old Appalachian foodways with modern restaurant sensibilities.
“I love cooking with rabbit,” Sarah says. “It’s sustainable, healthy, local — and people are often surprised by how much they enjoy it.”
One evening, the rabbit may appear in a rich mustard cream sauce inspired by French country cooking. Another night, it might lean toward something more rustic and Southern, resembling elevated chicken and dumplings. That balance between sophistication and familiarity has become one of Southside’s signatures.
Just as important to Sarah is reconnecting people with the agricultural traditions surrounding them. Whenever possible, Southside sources vegetables and ingredients from farms around Landrum, Tryon, and Columbus. She points to the Landrum Farmers Market's success as a great local resource.
“There’s this renewed interest in understanding where food comes from,” she says. “That’s exciting.”
In 2018, Sarah’s growing reputation earned her selection as a South Carolina Chef Ambassador through a partnership
between the South Carolina Department of Agriculture and the Department of Tourism. The role allowed her to travel across the state, representing South Carolina cuisine while building connections with chefs, farmers, artisans, and food producers throughout the region.
Those experiences continue to shape Southside’s menu today. Through festivals, workshops, and chef collaborations, Sarah constantly discovers new ingredients, techniques, and inspirations that eventually find their way back to Landrum.
Meanwhile, the restaurant itself remains deeply local. But Chef McClure has also brought national attention to Southside Smokehouse in recent years, including appearances on the Guy's Grocery Games hosted by Guy Fieri. McClure competed on the Food Network series in the Season 25 episode “Ultimate Grocery List,” which aired in September 2020, earning a second-place finish. She later returned for a redemption-themed episode in 2023, further spotlighting Southside’s inventive Southern cooking on a national stage.
In 2018, Sarah’s growing reputation earned her selection as a South Carolina Chef Ambassador through a partnership between the South Carolina Department of Agriculture and the Department of Tourism. The dog-friendly patio, complete with cornhole boards and fire pits during colder months, has become a gathering spot for locals and visitors alike. Families fill large tables while travelers passing through discover a dining experience far more ambitious than they expected to find in a small-town smokehouse. Reservations are accepted, particularly during busy weekends when waits can stretch long into the evening.
Robbie McClure, now mostly retired, still visits regularly, enjoying dinner and a drink while watching the restaurant continue to evolve in the hands of the next generation.
For Sarah and her husband, Robert Hall, who manages front-of-house operations, cocktails, accounting, graphic design, and countless behind-the-scenes details, Southside represents both inheritance and reinvention.
What began as a barbecue-centered family business has matured into something far more layered: a restaurant that reflects Southern history without becoming trapped in nostalgia, one that is equally comfortable serving smoked pork shoulder or refined seasonal specials.
Colorful hand-painted wooden chickens highlight the playful spirit and attention to detail found in locally crafted toys.
Kirk Gollwitzer
There is a quiet kind of work being done in Tryon, the kind that rarely announces itself and almost never asks for recognition. It begins, more often than not, with a conversation.
Sitting down at a table inside the Tryon History Museum, the goal was simple: ask a few questions and better understand what the museum represents. What quickly became clear is that the conversation was about something larger. What happened here? And more importantly, who remembers?
Dick Callaway, president of the museum and a board member since 2016, spoke with the kind of ease that comes from experience.
“I’ve been interested in museums all my life,” he said. “I never dreamed how challenging it would be.”
There was no complaint in his voice, only clarity.
A collection of farm-themed wooden figures, including animals and a farmer, reflects the rural influences that shaped many of Tryon’s early toy designs.
“You tend to have two ongoing challenges,” he added. “A financial reality… and the need for volunteers.”
It was a straightforward assessment. A museum in a small town is not static. It requires attention, organization, and people willing to stay involved. Across the table, Wanda K. May, the museum’s treasurer, offered a different perspective.
“When I came to Tryon,” she said, “it took me a year to figure out there were streets above Trade Street.”
The remark drew a laugh, but it revealed something deeper. Tryon does not reveal itself all at once.
“I’ve been here 35 years,” she continued, “and we could call it the onion. Every day I peel off another layer, and I find out something that I had no idea about.”
That sense of discovery is central to the work being done at the museum. Heather Brady, the museum’s vice president, described a very different path to the same place.
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“Tryon was probably at the bottom of my list,” she said.
But that changed.
“I thought the architecture here is so interesting. I like the vibe. I like the feeling of the old houses here,” she said. “Once you really start getting into the history, you realize how textured and layered the history of Tryon is, more so than any town of 1,600 people.”
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Layered is a word that comes up often. It applies not only to the town, but to the people working to preserve it. Behind the three of them is a broader board made up of individuals with different strengths. Some bring experience in organization and structure, others in storytelling, preservation or community engagement. There is also a clear awareness that this effort did not begin with them.
There is respect for Happy McLeod, whose early determination helped bring the museum into existence, and for Linda Lee Reynolds, whose persistence and connections helped move it forward. Their influence remains present in the work.
The role of the Polk County Community Foundation is also acknowledged. Support developed over time and has helped the museum move from concept toward something more established.
Callaway pointed to another layer of support that is less visible. Individuals in the community have chosen to contribute in a more lasting way through endowed giving and planned gifts. These contributions are not always seen, but they are intended to sustain the effort over time.
The conversation turned to the museum itself.
“What you basically have,” Wanda said, “is a book up on the wall. We need to go to the next level.”
Callaway agreed. “As a writer,” he said, “I’m always aware of who, what, when, where and how. I don’t think we’ve done the best job of giving somebody answers to those questions as soon as they walk in the door.”
The museum is not a finished product. It is evolving. There are efforts underway beyond the building itself. Periodically, the group hosts gatherings in local churches where community members share their stories in a format known as Tales of Tryon. Recent programs have explored subjects ranging from Emma Payne Erskine and her legacy in September 2025 to Dr. M.C. Palmer’s life as a country doctor in November of that same year. Earlier in the year, speakers like Shields Flynn and Joanne Gibbs contributed to the ongoing lecture series, each adding another layer to the town’s collective memory.
These moments provide something no artifact can. They capture history as it is remembered, discussed and still taking shape.
There are also stories that require a little more effort to surface. Callaway spoke about the early development of Black industrial schools in Polk County, part of a broader effort that brought education to communities often left out of the historical record. These schools, supported in part through initiatives connected to Booker T. Washington and Julius Rosenwald, were part of a broader effort across the South to expand educational opportunities for Black communities—an important and often overlooked chapter in the region’s history.
After the conversation, the group walked through the museum. The space is modest but layered with meaning. Along one wall, wooden toys tell a story tied to a time when global events disrupted European imports and created an opportunity for local craftsmanship. Nearby, carved pieces reflect the work of women whose contributions helped shape the region’s identity.
Without context, much of it could be overlooked. That is part of the challenge.
The exhibits reveal themselves gradually. Equestrian elements appear as part of a broader narrative. A small area, still being developed, is intended to become a gift shop. Each piece fits into a story that is still being organized.
Often, the public does not fully consider a local history museum as a serious research resource. Yet beyond the displays is something far more valuable—a deeper, more personal archive. Letters, documents, photographs and artifacts that can be examined up close, handled, and understood in ways that digital summaries cannot replicate. For those willing to look more closely, it becomes a place not just to observe history, but to work with it.
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In that sense, a museum like this becomes more than a collection. It is a repository of original research data—primary source material that has not yet been fully interpreted, organized or even discovered. For historians, writers and curious residents alike, it offers something increasingly rare: the opportunity to engage directly with the raw elements of history itself. And it is far more than objects. It is written fragments—preserved envelopes, letters, thoughts—that may have once seemed like gibberish, but over time reveal themselves as something far more meaningful.
Back at the table, the earlier conversation returned.
“We’ve lost so many key people in just very recent years,” Callaway said.
There is an understanding that this is changing, that individuals who carry knowledge are not permanent. And when they are gone, something more than memory is lost. There’s a saying that when someone passes, a lifetime of knowledge goes with them. In a place like Tryon, that feels especially true.
This raises a broader question. What is the role of a museum? Is it to preserve what has already been defined as history, or to recognize that history is unfolding in real time? The answer here continues to take shape.
There is a discussion of digitizing records, scanning documents, and building archives that preserve information as well as objects. There is also a growing emphasis on capturing voices. Oral histories. Stories that exist in the present moment and may not exist later if they are not recorded. History is not confined to the past. The same town that once drew figures like F. Scott Fitzgerald, David Niven and William Gillette continues to shape lives in quieter ways.
There is also a tendency to focus too heavily on Carter Brown as the figure who put Tryon on the map. His influence is undeniable, particularly in shaping the town’s equestrian prominence and broader visibility. But much was already happening here long before his arrival.
Artists, writers, craftsmen and entrepreneurs had found their way to Tryon decades earlier, helping to build a cultural foundation that was already in place. The story of Tryon is not the result of a single individual, but a convergence of people and moments that, over time, created something unique.
Whimsical wooden dolls and miniature furnishings illustrate the distinctive style and enduring appeal of handcrafted Tryon toys.
A historic handcart, worn by time and use, offers a glimpse into the everyday labor and transportation methods of Tryon’s earlier years.
Understanding that broader context is part of the work. Despite the challenges described around the table, there was little sense of discouragement. The tone suggested something else. The work may be demanding, but the people involved appear energized by it, committed to moving forward with a clear sense of purpose. There is something quietly compelling about that.
The idea of a history museum focused not only on the past, but on what comes next carries a certain irony. It also feels appropriate. If history is still being made, then preserving it is not a backward-looking effort, but a forward-moving one.
Many people think of a museum as little more than a stop along the way—a place to visit after lunch or an ice cream cone, perhaps with the kids in tow. But a museum is far more than that. It is a resource, a place for the curious, for the researcher, and for those who may be surprised to learn more about the place they once called home—or simply passed through without fully understanding.
The work being done inside the Tryon History Museum reflects that.
It is not about holding on to the past. It is about not losing the present.
Museum visitors display historical materials inside the Tryon History Museum, highlighting efforts to preserve and share local stories.
An officer’s pay data card from 1944 provides a personal window into the wartime experience, connecting local history to the broader national story.
Visitors explore curated displays inside the Tryon History Museum, where artifacts and stories bring the town’s past to life.
A vintage team photograph captures an earlier era of community life, offering a glimpse into Tryon’s cultural and social history. For more information about the Tryon History Museum, visit:
Story by Storme Smith, photos courtesy of JS and PS, LLC
On a typical afternoon in Polk County, it does not take long to notice the details that make the Foothills feel different. A sculpture rises beside a walking path. Flowers spill from carefully maintained downtown planters. Native gardens soften public spaces. Historic buildings show fresh paint rather than neglect. Even the smallest corners of the county often reflect intentional care.
Most residents likely pass these improvements every day without realizing how many trace back to the work of a small volunteer organization quietly operating behind the scenes.
For nearly two decades, the Polk County Appearance Commission has worked to preserve and enhance the visual character of the Foothills through beautification projects,
environmental stewardship, public art initiatives, and community partnerships. Created in 2007 under the authority of the Polk County Board of Commissioners, the commission operates through the “Beautiful Foothills” initiative, with a mission to keep the county “clean, beautiful, inviting.”
One of the organization’s most ambitious and visible projects in recent years has been the Beautiful Foothills Art Trail, an initiative that connects residents and visitors with artistic landmarks and creative spaces throughout Polk County. The trail highlights sculptures, murals, public art, gardens, and artistic destinations stretching across Tryon, Columbus, Saluda, Mill Spring, and rural communities throughout the Foothills.
For Joe Cooper, chairman of the Polk County Appearance Commission, the project reflects something much larger than tourism or decoration.
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When acupuncture is used alongside nutrition and lifestyle support, it can be a powerful tool for symptom management and improving quality of life.
“There’s been art in this area for a hundred years,” Cooper said. “That’s part of what makes it interesting to live here.”
Cooper has served with the commission since the fall of 2007 and has watched the organization evolve from a small advisory group into one of the county’s most active civic improvement organizations. He said the idea behind the Art Trail grew from a desire to celebrate creativity throughout the entire county rather than focusing solely on Tryon’s long-established arts reputation.
“We wanted people to appreciate what’s been created all over the area,” Cooper said. “There’s beauty and art throughout the county, not just in one town.”
The trail also reflects changing demographics and growth patterns across the area. As more residents move into rural communities outside traditional downtown centers, Cooper believes projects like the Art Trail can help connect people to Polk County's broader identity.
“The future of Polk County is out in the county,” he said. “People in Mill Spring or Sunny View don’t always feel connected to Tryon. So why not highlight the art and beauty that exists throughout the whole region?”
That broader vision includes hopes for expanded public sculpture, additional murals, and even future sculpture parks in public gathering spaces like Harmon Field.
“You go to other places and they have sculpture parks and public art everywhere,” Cooper said. “Why couldn’t we have that here?”
The commission’s growing focus on public art naturally evolved from its original beautification mission. Over the years, the organization has supported numerous projects through its Beautification Grant Program, which provides matching grants for efforts to improve public spaces and visual quality across Polk County.
Grant-funded projects have included landscaping improvements on Trade Street in Tryon, decorative tree grates and painted improvements at the Saluda Depot, public seating areas in Columbus, flower sculptures, picnic areas, and native plant installations throughout the county.
Many of the projects are intentionally small in scale, but Cooper believes their collective impact has been significant.
“We’re really cheerleaders,” he said with a laugh. “We encourage people to think about what makes a place feel welcoming and beautiful.”
The organization also presents annual Beautification Awards recognizing businesses, organizations, and citizens who contribute to the county’s appearance through restoration projects, landscaping, artistic improvements, and civic enhancements.
Alongside beautification and public art, environmental stewardship has become an increasingly important part of the commission’s work.
With over 500 rented spaces, the Tryon Antique Mall & Marketplace makes the perfect shopping experience. We are a one stop shop for all!
We offer vintage, antique, and primitive items, and much more!
Some of the retailers available in the mall include Wet-It, Danica Designs, RADA, Umgee, Smoky Mountain Roasters, and Skinny Syrups, along with many more!
One of its major educational efforts focuses on invasive species, particularly kudzu, which has spread aggressively throughout western North Carolina for decades. The organization provides educational resources encouraging residents to identify invasive plants, remove them responsibly, and replace them with native landscaping.
“We live in a naturally beautiful area,” Cooper said. “But some of the problems we face are things we caused ourselves.”
Among the groups working with the Polk County Appearance Commission, few have become more recognizable than the Kudzu Warriors, a volunteer-driven effort focused on combating one of the South’s most aggressive invasive plants. Cooper praised the organization for both its hands-on removal work and its public education efforts throughout the Foothills.
“Those guys have collected such great information to help private property owners,” he said.
The Kudzu Warriors regularly organize removal efforts, educate residents on treatment methods, and work to slow the spread of the vine across public and private land. Their work closely aligns with the commission’s broader mission to preserve the natural beauty and environmental health of the county.
“Beautification isn’t just cosmetic,” he said. “It affects quality of life. It affects tourism. It affects how people feel about where they live.”
Today, the Polk County Appearance Commission occupies a unique space within the community — part beautification board, part environmental advocate, part arts supporter, and part civic partner. The organization works with municipalities, nonprofits, environmental groups, artists, and volunteers throughout the Foothills to preserve the region’s character while encouraging thoughtful growth.
For Cooper, the work comes down to maintaining the qualities that make Polk County special in the first place.
From public gardens and restored buildings to sculptures beside walking trails and carefully landscaped streetscapes, the commission’s projects are often designed to blend naturally into the Foothills themselves — quiet improvements that collectively shape how residents and visitors experience the region every day.
To learn more about the Kudzu Warriors, volunteering, supporting beautification projects, or exploring the Beautiful Foothills Art Trail can find additional information at beautifulfoothills.org.
By Pebbles
Are you familiar with musical chairs? This competitive game for all ages has stood the test of time. Players scramble to find a seat when the music comes to an abrupt end. It is believed to have originated in the 16th century as a children’s game in Europe and was called “The Game of Chairs.” The game teaches its participants how to handle competition, use strategy, and make quick decisions. Here in our HERD Rescue, we play our own version, which we call “Musical Pastures.”
When new horses arrive at our ranch, they must be quarantined for safety reasons. They have been exposed to viruses, respiratory infections, and often have endured physical abuse. These poor souls are scared to death as they unload off the horse trailers to a new place. They are thinking, “Where am I? Is this a safe or dangerous situation? Will I know any of the horses here?”
In most cases, they arrive in pairs. They may not have known one another before the long trailer ride to us. However, during the journey, they have made a friend to cling to for comfort. These equines have also exposed one another to whatever contamination they have caught at the sales auction in the confined space. For this very reason, we put the horses that have come in on the trailer together in the same pasture for 30 to 60 days.
Giörtz with Shamrock
Proudly serving the community we call home
The quarantine period is arduous. Human hands, shoes, and clothing that have come in contact with the new horses must be disinfected before entering another pasture to prevent the spread of infections. The volunteers go through a lot of soap, bleach, and Lysol spray during this period of confinement.
What is heartwarming about this stage of these horses’ emotional journeys is watching friendships and bonds unfold. With each passing week, the equines become more relaxed with life on the ranch. The familiar hum of the Kubota is anticipated with glee. They quickly associate this sound with the delivery of their morning feed and supplements. The new arrivals also begin to bond with people. Most of them are very young and not halter-broke on arrival. The equines
fear interacting with humans due to previous negative experiences. My Mistress, Heather Freeman, asks each volunteer who frequents our rescue to pick two horses. The rescues they select can be housed together or in separate accommodations. The mission is the same. Spend time and gain the equine’s trust so we can begin training them.
On three separate occasions, in the last year, our volunteers have fallen so in love with their assigned horses that they have committed to adopting them. Jody Woodson-Schwartzman was the first to fall under the spell of her rescue horse, Utah. Right behind her, Celeste Chaput, who has worked with many a HERD horse over the past few years, fell in love with Southern Storm. Neither woman could stand the thought of her wonderful horse being sent to a new home where they would never see the equine again.
Then, along comes 16-year-old Izzy Keller-Rabee. She met several of the equines and decided to work with the coming three-year-old Jupiter, who was born in HERD. Jupiter’s friendly personality and stunning looks won her over. Izzy told her parents she was certain this was the horse of her dreams. As she is a straight “A” student who hopes to become a veterinarian one day, her family relented. Izzy is adopting Jupiter as he finishes up his under-saddle training next month.
Katrina Giörtz is another valued volunteer. She is so talented at gentling our most difficult horses, along with her brother, Dustin Giörtz. Katrina is a miracle worker with mare Shamrock. This mare was so nervous on arrival that she would bolt away from human touch. Now she follows Katrina around performing liberty work over obstacles with no lead rope required. Similarly, Dustin has a special connection with our most challenging resident, Gelato. It took a full year to get Gelato, a young feral stallion, gentle enough to halter and lead him. Thanks to many dedicated hours of work by both Heather’s husband, Scott Homstead, and Dustin, Gelato recently became a gelding. Gelato had lived alone since his arrival to prevent him from breeding a mare or fighting with another young colt.
Now he has been moved to a larger pasture where he has a companion friend, Polaris. Gelato was thrilled to have a horse to spar with in play. The two spend considerable time grazing together and testing their high-speed galloping skills across the field. It does lift our spirits to see them enjoying life together.
As horses are adopted and sent to other facilities for training, we have to adjust their pasture mates. There is considerable despair for a short window of time as horses leave the friends they’ve made in HERD to pursue new careers. Just recently, three-year-old Clayton departed, leaving his buddy Polaris, who literally raised him as his guardian. Clayton is training with Austin Shoaf to find a home in North Carolina.
Squire The Shire traveled with Clayton to be backed under saddle by Kevin Carey. Squire arrived at HERD on the trailer with shy Shamrock just over a year ago. The two had been together continuously here and were very attached. Their equine friendship, along with the time invested by their dedicated volunteers,
transformed these horses. With Squire gone, we decided to move Shamrock into a pasture with young Malabar. Malabar arrived at HERD months ago. She was quarantined with weanlings Plymouth and Pilgrim. The two youngsters have warmed up to people and are halter-broke. Unlike the weanlings, Malabar remains distant from the volunteers and stays to herself. We are hoping she will soon follow Shamrock’s lead and welcome more attention from us. To facilitate this, Pilgrim and Plymouth have been moved to their own pasture, close to the barn.
So, you see, the music here stops frequently enough in our own HERD game of musical pastures.
Grilling enthusiasts are always on the lookout for something new to cook over an open flame. While traditional staples like steaks, hamburgers, and hot dogs will never lose their favor among lovers of grilled food, expanding one’s grilling repertoire can open doors to new flavors and ensure mealtime is always something to look forward to.
Fans of foods cooked over an open flame who want to try something new and flavorful can try this recipe for “Grilled Pork and Mango Kebabs With Chili Sauce,” courtesy of Lines+Angles.
Grilled Pork and Mango Kebabs With Chili Sauce
Makes 4 servings
For the chili sauce:
• 1/2 cup rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce
• 1/2 teaspoon salt
• 1/4 teaspoon caster sugar
• 2 red chilies, sliced
For the kebabs:
• 2 tablespoons whole grain mustard
• 1 cup pineapple juice
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 pounds pork tenderloin, trimmed of silver skin and cut into chunks
• 1 large ripe mango
• Olive oil, for brushing
• 1 handful small mint leaves
For the chili sauce, whisk together
all the ingredients in a small saucepan. Warm over low heat, stirring until the sugar and salt have dissolved. Set aside until needed. For the kebabs, preheat a grill to a moderately hot temperature. Stir together the mustard, pineapple juice, lime juice, salt and pepper in a large mixing bowl. Add the pork, stir well to coat, and set aside until the grill is preheated. Meanwhile, halve and pit the mango. Cut away the skin and cut the flesh into cubes.
Thread the pork onto skewers, alternating with the mango cubes. Brush the grill grates with olive oil. Place the kebabs on the grill and cook, turning occasionally, until the pork and mango are lightly charred all over, about 8 to 10 minutes. Remove from the grill and transfer to a plate. Let rest for 5 minutes, loosely covered with aluminum foil. Scatter with mint leaves and serve with the chili sauce on the side.
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Desserts are a welcome treat after a delicious main course. Homemade desserts can be particularly flavorful, and that freshness can make the final course something to really look forward to.
Those tasked with preparing a homemade dessert have plenty of options to consider, including this recipe for “Strawberry and Vanilla Cheesecakes With a Ginger Cookie Base” from Lines+Angles.
Strawberry and Vanilla Cheesecakes With a Ginger Cookie Base Serves 6
• 4 1/2 ounces ginger cookies, crushed
• 2 tablespoons unsalted butter, melted
• 3 tablespoons caster sugar, divided
• 11 ounces Greek vanilla yogurt
• 3 1/2 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 8 ounces strawberries, hulled and diced
• 1 tablespoon lemon juice
• 1 handful small mint leaves, for garnish
Stir together the crushed cookies, melted butter and 1 tablespoon sugar in a mixing bowl until the cookie crumbs are moist. Divide between 6 serving glasses and chill until needed.
Combine the Greek yogurt, cream cheese and vanilla extract with the remaining caster sugar in a mixing
bowl, beating until the sugar has dissolved, about 2 minutes. Divide the mixture between the glasses, spooning it on top of the cookie base. Cover and chill for 1 hour.
When ready to serve, purée half the strawberries with the lemon juice in a food processor. Spoon the strawberry purée on top of the cheesecakes and garnish with the remaining strawberries and mint leaves.
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