Wake Living November December 2022

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PEACE, LOVE & JOY

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Maybe that’s why we get along so well. Kids are born caregivers.

LETTER FROM THE EDITOR

& ABOUT IN WAKE COUNTY

PAY IT FORWARD RALEIGH THEATRE

ON TREND RUSTIC RALEIGH

ERICA CHATS HOLIDAY TRADITIONS

SMALL BUSINESS SPOTLIGHT RALEIGH CHEESY

CELEBRATED SPIRITS NAKED & AFRAID FROM LEVEL7 ROOFTOP BAR

CELEBRATED SPIRITS HOLIDAY BASH FROM RALEIGH BREWING

GARDEN ADVENTURER COLOR YOUR INDOOR WORLD WITH CALATHEA

HAPPENINGS

WRITE LIGHT

THE NEXT ISSUE HEALTH & WELLNESS

the cover:

wakeliving

GROUP PUBLISHER Bill Zadeits

PUBLISHER Kris Schultz

SENIOR EDITOR Erica Hinton

CREATIVE DIRECTOR Lauren Earley STAFF WRITER Dena Daw

COPY EDITOR Tara Shiver

SOCIAL MEDIA Arlem Mora

CONTRIBUTORS

Erica DeLong L.A. Jackson Karen Khoury

PHOTOGRAPHY

Matthew Lardie David McCreary Teri Saylor

Jonathan Fredin, Chief Photographer Bryan Regan, Photographer

PRODUCTION

Atiya Batts, Graphic Designer

Jennifer Casey, Graphic Designer Dylan Gilroy, Web Designer

Beth Harris, Graphic Designer

Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer Lane Singletary, Graphic Designer

PUBLIC RELATIONS

S&A Communications, Chuck Norman, APR

ADMINISTRATIVE

Kristin Black, Accounting Cherise Klug, Traffic Manager

Lisa White, Circulation Coordinator Valerie Renard, Human Resources

PUBLISHER EMERITUS

Stuart Weiss

Wake Living © is published six times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year.

WAKE LIVING

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This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein. Information in the magazine is deemed credible to the best of our knowledge.

BY JONATHAN

editor’s letter

THE HOLIDAY SEASON is upon us! Actually, to us at the magazine, it feels like it’s been here for months. That’s because when you plan articles and pho tos so far in advance, you find yourself decorating a Christmas tree in 80-degree weather in early September. Thankfully, we had a lot of company! At Boyce Farms, three generations of family came out to help us bring our vision of a great cover photo to life. We spent several hours with this kind and generous family and learned all about their Raleigh Christmas tree farm, which has been going strong for more than 40 years.

Of course, holiday decora tions are not complete without a wreath on the front door. We visited Weston Farms in Garner to look at the gorgeous garland and wreaths that are available this season. Some of them even made their way up to the White House.

The holidays don’t just mean Christmas, though. They mean celebrating a breadth of cultures and traditions. We were excited to learn all about Hanukkah and Kwanzaa and share these annual celebrations with you.

And we couldn’t ignore all the wonderful food that surrounds us this time of year. We talked with area bakers, chocolatiers, and chefs to find you the best treats for this season. We even hit up our own local celebrity chef, Ashley Christensen, to get the scoop on what she cooks at home for the holidays. Plus, she shared the recipes!

As always, I hope you enjoy this issue. Be sure to place one on your coffee table and share it with others. Have a great holiday season, and see you next year!

Erica Hinton, Senior Editor

Email letters to the editor to editor@wakeliving.com

Submitted comments may be edited for length or clarity, and become the property of Wake Living

SENIOR EDITOR ERICA HINTON AT THE COUNTER OF POOLE'S DINER AFTER A PHOTO SHOOT.

hike.

barbecue.

Best place to bank.

1One of Raleigh’s oldest holiday shopping events is back! The 48th Annual Visions of Sugarplums Holiday Art & Gift Show will take place from November 3–5 at Quail Hollow Swim Club. A selection of unique and handcrafted items like Santas, snowmen, wreaths, ornaments, and more will be for sale. Admission and parking are free. visionsofsugarplumsraleigh.com

2The Triangle’s most spectacular holiday tradition has returned for its eighth year. Cary’s Koka Booth Amphitheatre will once again serve as the home of the North Carolina Chinese Lantern Festival. Taking place from November 18 to January 8, this event features 40 new displays, each consisting of hundreds of parts and thousands of LED lights. Last year, more than 200,000 attended. Don’t miss out! Tickets required. boothamphitheatre.com

3Just in time to start your holiday shopping, the Christmas Carousel Holiday Gift Market takes over the NC State Fairgrounds during Thanksgiving weekend from November 25–27. More than 250 exhibitors come together to showcase arts, crafts, holiday foods, gifts, floral arrangements, and decorations throughout the 90,000-square-foot Jim Graham Building. Admission is $9 for adults. christmascarousel.com

4An old-world celebration certain to get you in the spirit of the season, the Scandinavian Christmas Fair at the NC State Fairgrounds is an authentic celebra tion of the traditions of Sweden, Norway, Denmark, Finland, and Iceland. Held on December 3, this year marks the 26th anniversary of the Julmarknad (Swedish for Christmas Fair). It attracts people from Scandinavia and of Scandinavian descent, as well as many Americans who have made this an annual tradition. You might even pick up a few words in a local tongue and develop a taste for traditional herring! scanfair.org

Scandinavian Christmas Fair

Christmas Carousel Holiday Gift Market

5Join Santa’s elves for a merry celebration of the most wonderful time of the year! On December 10, come to Merry & Bright, A North Pole Market at Mordecai Historic Park to find a unique gift, create festive crafts, enjoy seasonal entertainment, music, food, and take a holiday photo at the beautifully decorated Historic Mordecai House during their annual open house weekend. There’s even a children’s market. Admission is free. raleighnc. gov/mordecai-historic-park

7Join the Knightdale community as they gear up for the holiday season with Knightdale Christmas on First. On Friday evening, December 2, the tree lighting ceremony takes place at Knightdale Station Park, followed by the annual parade the next day along First Avenue at 2 p.m. knightdalenc.gov

9For the 30th year, City Ballet Ra leigh will present Tchaikovsky’s The Nut cracker, a hallmark of the holiday sea son. Performed at Stewart Theatre on the campus of NC State from December 9–10, this full-length, richly costumed and staged version features more than 80 City Ballet student dancers joined by professional guest dancers to bring the story of Clara and her nutcracker to life. Audiences will be mesmerized by the Snow Queen and her snowflakes dancing amid real falling snow, a magi cal Christmas tree that grows 20 feet tall, and toy soldiers that come to life to battle the evil mice. It’s sure to conjure up the magic of the season for young and old alike. city-ballet.com

6This is your opportunity to tour the interior of some of Raleigh’s most historic homes during the holidays!

On December 10 and 11, enjoy the feeling of a small-town community right in Downtown Raleigh at the 51st Historic Oakwood Candlelight Tour The immaculate care of the exteriors of the homes is only a prelude to the beauty and attention to detail given to the interiors. Homes are staffed with docents to enlighten you on the rich history of each property. Tour the properties at your own pace in any order. Tickets are required and usually sell out. historicoakwood.org

8Taking place on December 2 from 5–9 p.m., Wendell Wonderland will include musical performances, Santa and Mrs. Claus at Town Square, a light show, trolley rides around downtown, food trucks, a craft market, and more. townofwendell.com

10It’s time to ring in the new year! On December 31, First Night Raleigh takes over 20 blocks in Downtown Raleigh for an all-day event featuring more than 100 performances with music, dancing, theater, comedy, and more across 35 venues. Be sure to take a ride on the 90-foot-tall Ferris wheel before the countdown to midnight fireworks and the highly anticipated acorn drop. There’s also an earlier countdown and fireworks display for kids. firstnightraleigh.com

North Carolina Chinese Lantern Festival

Jonathan Fredin Bob Stuart

The Nutcracker

Historic Oakwood Candlelight Tour

First Night Raleigh

pay it forward Theatre Raleigh

Lauren Kennedy Brady opens expanded theater to a broader audience

WRITTEN BY TERI SAYLOR PHOTOGRAPHED BY BRYAN REGAN

ON A WARM TUESDAY NIGHT in mid-September, the brand-new lobby at Theatre Raleigh is filled with excited guests clamoring to watch the dress rehearsal for the madcap comedy The Play That Goes Wrong.

THEATRE RALEIGH ARTIS TIC DIRECTOR LAUREN KENNEDY BRADY OUT SIDE OF HER NEW SPACE IN NORTH RALEIGH.

On this night, before the curtain opens, Lauren Kennedy Brady is excited and ner vous. And it’s not just first-night jitters. This production is just the second full show in the new theater, which opened last August. Brady has been Theatre Raleigh’s artistic di rector since 2008, when the stage was set in the Kennedy Theatre, a tiny black box the ater in the Duke Energy Center for Perform ing Arts in downtown Raleigh.

Last summer, Theatre Raleigh com pleted its move to a business park on Old Wake Forest Road in north Raleigh, settling into a renovated 10,000-square-foot space that once housed a church. Brady is midway through a $1 million fundraising campaign, which has paid for the renovations that en abled her to start producing shows. With plenty of room to grow, the other half of the capital campaign, still in development, will pay for expansion. As a bonus, the north Ra leigh location serves up free parking.

“When people drive up, they may see a warehouse office park, but when they walk into our lobby, they will see all the work we have done,” Brady said, sitting in her com fortable office behind the stage.

The lobby itself is a performance space with its own moniker — Lobby Cabaret Theatre — complete with a refreshment stand, a bar, sofas, high-top tables, and a grand piano in the middle of everything.

Theatre Raleigh combines Brady’s pas sion for art and love of her hometown. She was born in the Hayes Barton district and graduated from Broughton High School.

“I started doing shows when I was a kid, and my whole family loved the theater,” she said. “My parents are arts patrons, and my sister and I just loved to perform.”

Brady was a 20-year-old college student when she scored a chance to sing for an agent who was so impressed he invited her to au dition for a spot in the Andrew Lloyd Webber musical Sunset Boulevard She landed a role, which took her first to Los Angeles and later to Broadway.

SHANNON MICHAEL WAMSER, LIAM YATES, AND KHALIL LESADO PERFORM IN THE DRESS REHEARSAL FOR THE MADCAP COMEDY THE PLAY THAT GOES WRONG

HAPPY MAHANEY

RIGHT: KHALIL LESADO AND SHAYLA SPRADLEY

BELOW: HAPPY MAHANEY, SHAN NON MICHAEL WAMSER, AND LIAM YATES

The rest, as they say, is history.

Brady went on to perform on many stages, and in addition to Sunset Boulevard, she racked up Broadway credits in Spamalot, Les Misérables, and others.

Over time, she grew weary.

“It takes a lot of work to stay at the top of your game,” she said. “I just felt myself not wanting to put in the work anymore, plus I was starting to take an interest in the creative side of theater and directing shows.”

She was still living in New York City when her brother and father started a series called Hot Summer Nights at the Kennedy. She did some creative consulting with them before taking over the series and convert ing it to the nonprofit Theatre Raleigh. She juggled the theater and her acting career in New York until she finally decided to begin producing in Raleigh full time.

“Producing shows at Theatre Raleigh was filling my soul in a way that performing wasn’t,” she said. “I really love producing, and I love the idea of offering opportunities to people in my hometown, just like I had when I was growing up.”

In addition to staging performances, Brady plans to rent space to other non profit organizations, including small the ater groups who need affordable space for rehearsals, voice lessons, improv groups, or stand-up comedy.

“What excites me is the chance for us to be good community partners with other groups in the area where we can create and experience art together in this space,” she said.

She also believes the move from down town to north Raleigh will introduce the theater to new audiences.

“I want to give back to my hometown, and I see that there is a burgeoning arts com munity here and great work being done,” she said. “We’re just alive with the arts.” t

LIAM YATES

NAT SHERWOOD

JEFF RONAN

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ERIN WESTON GROWS

IN SUBURBAN GARNER.

HYBRID TREES YIELD A DISTINCT FOLIAGE, WHICH SHE CRAFTS INTO HIGH-END MAGNO

WREATHS, GARLANDS, AND ARRANGEMENTS. “WHEN PEOPLE SEE THIS, THEY DON’T KNOW WHAT IT IS,” SHE SAYS. “SO, IF YOU THINK ABOUT SOMETHING EXOTIC THAT YOU SEE, THERE’S ALWAYS SOMETHING ENGAGING TO PEOPLE.”

Weston Farms THE BUSINESS OF GROWING

WRITTEN BY AMBER KEISTER AND DENA DAW PHOTOGRAPHED BY JONATHAN FREDIN

“When faux is combined with fresh, the whole arrangement comes to life.”

— Weston Farms

ASK ERIN WESTON about success and she brushes aside the question. “Part of being a farmer is that it does keep you humble, because Mother Nature is cruel,” she said. “The minute you say you’re an expert or that you’ve made it, you’ve set yourself up for failure.”

On 30 acres of land along NC Highway 50 in Garner, Weston grows more than 10,000 magnolia trees and a variety of exotic evergreens, from which she creates high-end seasonal home décor. The distinctive Weston Farms magnolia wreaths have been lauded in Architectural Digest, Garden & Gun, Southern Living , and House Beautiful magazines. She ships thousands of yards of garland to hotels across the country, and her clients include floral designers from Ra leigh to the White House.

“We just sent garland to River Farm, which is a farm in DC that was owned by George Washington,” said Weston. “It will be going to the 100th Anniversary for the American Horticultural Society.”

Growth Industry

In 2002, Weston inherited the suburban acreage from her uncle. The Apex native says she had a “crazy idea” to be a farmer when she was living in New York — and the farm fantasy firmly took root.

“I wanted to cultivate a luxury product grown on the land I was left,” Weston said. It seemed like a good time to move back to North Carolina, settle her uncle’s estate, and start a new chapter. Soon after taking over the property, she began growing microgreens and herbs to sell at restaurants and farmers markets. Her father, Noel Weston, had re cently retired after 30 years as horticulturist for the City of Raleigh, and he served as her adviser. Weston had some initial success, count ing chef Ashley Christensen as one of her clients, but she would be out of money by the holidays.

To bridge the financial gap, Weston’s father suggested she cut branches from her grandmother’s prized magnolia tree and sell the arrangements. The seasonal greenery proved popular, with the magnolia garlands and bouquets selling out regularly. She was initially reluctant to create and sell wreaths, but as she says now, if you are a small-business owner, you have to listen to your customers.

“People asked for wreaths so many times. I was like, maybe I can make them on my own terms,” Weston said.

She whipped up five experimental wreaths and sold them all in under an hour for $75 each. Today, a basic 22-inch wreath sells for $165, with some of the elaborate wreaths selling for twice that amount.

Appeal of the Magnolia

The business may have started with her grandmother’s tree, but the magnolias stand ing in orderly rows are not your garden-va riety Magnolia grandiflora. Weston and her father worked with plant breeders to perfect the proprietary cultivar and its distinctive leaves — glossy green on one side and vel vety brown on the other.

To harvest the precious foliage, which is found only on the 18 to 24 inches of new growth, the tops of the trees are lopped off and the sides are sheared every fall. The aggressive pruning also results in long, straight, vertical stems — perfect for garlands and wreaths.

“Some people like to ask how long does it take to make a wreath, and I like to say it takes three years,” said Weston, laughing. “We grow all the trees for approximately three years, and then we harvest only the tips, because it’s only on the tips of the new growth that the magnolia foliage is super beautiful. From there, we cut the magnolia. A 28-inch wreath has over 1,000 leaves in it, so it’s a super-premium product. After the tips are harvested, they’re made into wreaths, and then we ship nationwide.”

Raleigh designer Antoine Ponton has collaborated with Weston for nearly three years and says her unique magnolia displays fit with his business goal to “remember the past and embrace the future.”

“Her truly original and family-cultivat ed breed of southern magnolia is one of a kind,” he said. “This allows her to continual ly create fresh and beautiful greenery designs that are extraordinarily custom.”

Friend Matthew O’Connor says the first time he saw Weston’s magnolia leaves, he thought they were artificially treated in some way.

“I’m from Long Island; we don’t have magnolia up there,” he said. “The thick, soft chocolate velvet on the back, the sheen of the rich forest green of the leaf, and the beautiful wave and curves of the leaf is what makes it so very unique.”

For the DIY-er

Like the trees on her farm, Weston has strategically grown her business over the years to better accommodate the needs of her clients.

One of Weston’s newest offerings is a subscription service, providing customers with convenient ways to re-design and re fresh their wreaths, year-round.

“People have been asking for refreshes for their wreaths for years,” said Weston. “We’re known for the beautiful brown backs on the back of the magnolia leaves, but the green will eventually fade. The refresher program is a way they can keep their magnolia looking great throughout the season.”

Matthew O’Connor

AN ARRANGEMENT OF MAGNOLIA LEAVES, PINECONES, AND PHEASANT FEATHERS ADDS WARMTH TO A MANTEL. ALL OF THE COMPONENTS ARE GROWN IN THE US, INCLUDING NORTH CAROLINA PINECONES AND FEATHERS FROM UTAH.

The new Estate Boxwood Collection offers a faux greenery that you can add fresh elements to and use year after year. As you’d expect, nothing from Weston Farms is less than elegant — the faux English Boxwood is intricately designed and easily mistaken for the real thing.

Weston Farms’ new box program also offers a seasonal build-out, allowing for yearround projects and enjoyment.

“So in the fall you’d get feathers and a blue conifer, and then in November you’d get the greenery for the holidays,” said Weston. “All the ingredients in the box are something that can be used if someone’s going to make a wreath at home.”

Additionally, Weston Farms offers wreath-building kits that can be ordered on their website and small bouquets that can be reconfigured in a variety of ways.

“We have these small bouquets. They’re like 12-inch bouquets, and people can always deconstruct them and tuck them into the

wreaths,” advises Weston. “Faux material is a great base for a wreath, and then you can use our leaves as accent points. You don’t need the whole wreath to be just our leaves; it can be other greenery. You just need a hint of it.”

Fundraising

For those who are interested in fund raising, Weston Farms has recently started the Weston Farms Fundraising Program, a new initiative that will be available to insti tutions, schools, churches, and the like. It’s a great way to give back to the communi ties and organizations that have helped make Weston Farms a reality, Weston said.

“We’ve now got a dedicated year-round fundraising project,” said Weston. “This is something we have put a lot of energy and attention into. We’ve created some new products at a lower price point, so it’s easier for folks to sell for their fundraising efforts. We’re using the same quality standards, but a different type of magnolia. It doesn’t sacri

fice any beauty, it’s just a little pared down. Instead of having a super-premium 28-inch wreath with 1,000 leaves, we’re rolling out a premium product that has under 100 leaves, but the leaves are bigger.”

“The program offers tools to aid orga nizations — from social media order forms, information, and promotional guides. By of fering this, we hope to support those who supported us.” t

westonfarms.com

contributed photo

WREATHS AND ARRANGE MENTS ARE AVAILABLE WITH ONLY MAGNOLIA LEAVES OR WITH BRIGHTLY COLORED EVERGREENS ADDED.

ERIN WESTON AND MATTHEW O’CONNOR GATHER MAGNOLIA BRANCHES AT WESTON FARMS. “ERIN IS TRULY A GREAT DESIGNER, CREATIVE, AND VISION ARY,” SAYS O’CONNOR OF HIS FRIEND. “SHE CAN TRANSFORM YOUR COMMON LIVING SPACE INTO A MAGICAL, WARM AND COZY PLACE.”

Oh, Christmas Tree!

The Boyce family keeps a 40-year tree farming tradition alive in Raleigh

WRITTEN BY ERICA HINTON PHOTOGRAPHED BY JONATHAN FREDIN

Driving down Mount Vernon Church Road in northern Wake County any other month than November and December, you might miss the fact that you just passed a working Christmas tree farm. You read that right. Christmas trees are actually grown right here in Raleigh!

It all started more than 40 years ago.

“We went to a tree farm in the mid’70s and we had a blast; we just had a ball,” family patriarch Mike Boyce said of the experience he had with his wife, Sheila. “It was on Strickland Road in Raleigh. We cut a tree down out there, and we decided that’s what we want to do. We started planting in 1981 and started selling trees in 1986 or ’87. That’s how far back it goes.”

Flash forward to today, and Boyce Farms is a three-generation family af fair. Boyce’s son, Michael, and daugh ter, Jennifer Lavrack, help with the op erations, along with Lavrack’s husband, Brock, and their four children, Madi

son, Allison, Kirson, and Asher, who range in ages from 16 to 7.

If a working Christmas tree farm seems unlikely for this area, it’s be cause there just aren’t that many of them around.

“You don’t see many folks my age in the Christmas tree business anymore,” said Boyce. “About 10 years ago, there wasn't a whole lot of profit in them, so they got out, and now there’s not enough trees being grown in the moun tains. That’s why they got out. They quit. The workforce wasn’t there. It was overproduced. Prices dropped and they said, ‘that’s it.’”

And that’s not the only challenge this small family-run business has.

“We’re not making any money right now,” said Boyce. “There’s not enough trees because this is an 8- to 10- year crop. There’s not enough, and nobody wants to get into it really. It’s a lot of hard work. You’ve got to wait eight years to get any money back.”

Boyce plants his seedlings in Janu ary, noting that all of them died this year and last year. “It’s one of those things that happens,” he said. “We fer tilize them and then we start shearing them when they're maybe four years old. And when they get 6 or 7 feet, that’s when we'll sell them.”

FAMILY PATRI ARCH MIKE BOYCE LOOKS OVER THIS YEAR'S CROP. HE STARTED THE FARM WITH WIFE, SHEILA, MORE THAN 40 YEARS AGO.

ASHER (7) TOSSES A FOOTBALL TO HIS SISTER, KIRSON (12) ON THE FAMILY FARM.

LEFT: FAMILY KNICKKNACKS IN THE BARN.

FAR LEFT: THE BOYCES’ DAUGH TER, JENNIFER LAVRACK, HELPS DECORATE THE TREE.

BELOW: SON MICHAEL BOYCE PREPARES TO TRIM THE TOP OF A TREE.

The farm grows white pine, Ley land cypress, Blue Ice, and Carolina Sapphire. They also have a handful of volunteer cedars, which are saplings that come up from seed all by them selves. “We cut a tree down, there’s a cedar tree, said Boyce. “We’ll leave it.”

This season, the farm will see about 300 trees ready in their choose and cut lot. They provide saws or will gladly cut it for you, net it for easy transport, and load and tie it on your vehicle at no charge. You can bring your own saw, but they don’t allow chainsaws.

You’ll also find wreaths made from the trees trimmings, as well as a lit field with pre-cut Fraser firs that come from the North Carolina mountains. “That’s what everybody wants,” said Boyce. “We sell more Fraser firs than we do the trees we grow.”

When it comes to doling out jobs among family members, Mi chael, a firefighter with the City of

Durham, and Brock, a landscaper, help with the heavy lifting. “Tree tot er,” they each say, laughing.

The kids also pitch in and have their friends over to help. “I worked here in high school, and now my kids that are in high school, their friends are working here, too,” said Jennifer Lavrack.

After spending time with the fam ily, it’s easy to tell that it’s the people who really make Boyce Farms special. “I think it’s seeing everybody,” said Lavrack, who also works as a real estate broker. “We have repeat customers, and now we’re seeing the second and third generations. That’s always neat. And the workers and helpers and all the kids … it’s neat too.

Everybody’s just happy to be here.”

“Every weekend, it’s just so much fun to hang out with everybody and see everybody again every year,” said 12-year-old Kirson. “It’s just some thing to look forward to.”

Seven-year-old Asher might be

TOP: (FROM LEFT) MICHAEL BOYCE, MIKE AND SHEILA BOYCE, AND KIRSON, ASHER, AL LISON, MADISON, BROCK, AND JENNIFER LAVRACK

ABOVE: ASHER HAPPILY PLACES THE STAR ON TOP OF THE TREE.

found tossing a football or hitting a baseball in between his farm duties. “All of my friends come and I get to help people get Christmas trees,” he said.

Boyce Farms opens to the public the week before Thanksgiving, and trees go fast. Last year, they sold out in 10 days — but not before the family picks one for themselves. And in true Charlie Brown fashion.

“We’re the last ones to put up a Christmas tree,” said Boyce. “Some people have a different vision of what a pretty tree is. We usually take the one that nobody wants. We'll pick the ug liest one, snatch it up, throw it over a shoulder, and carry it on in the house. You can make any tree pretty.”

Then, after weeks of working seven days a week and up to 15 hours a day, Boyce and his family can finally relax once Christmas Day comes. When Jan uary comes back around, it will be time to plant seedlings again.

When asked if the farm will keep going on with the generations, Lavrack said, “I hope so. I think that’s the plan.”

Smiling from that answer, Boyce simply replied, “I love it.” t

• Come try our new chef-inspired menu with revolving daily features. Our culinary creative team will keep you happy with new offerings every day!

• We feature entertainment Wednesday — Sunday with full bands every Friday and Saturday. Indoor stage with plenty of room for dancing!

• Patio seating for up to 90 patrons to enjoy the outdoors with a great meal.

• 52 craft draft beers makes us the draft house of Wake Forest. Check out our menu on Untappd. Full Bar.

• Private party room for hosting your next great event! We can seat up to 50 people in our party room with a separate catering menu.

We pride ourselves on providing a welcoming atmosphere to all our neighbors.

Whether you’re here for the game, family dinner, girls’ night out, or a romantic evening, we’ve got a place at the table for you!

We started planting in 1981 and started selling trees in 1986 or ’87. That’s how far back it goes. Mike Boyce

“

on trend

IT’S OFFICIAL — due to seemingly endless supply chain issues, 2022 is the year of buying small and local! Small Business Saturday falls on November 26 this year, the perfect opportunity to hunt for locally made, unique holiday decor in lieu of massproduced, homogenized items at large retail chains. In addition to providing originality and variety, local businesses create jobs, offer personalized customer service, and contrib ute to the community in a myriad of ways.

In 2017, Raleigh residents Brittany and Kevin Sutton decided to make wood en blanket ladders as Christmas gifts in their garage — the very start of their small business, Rustic Raleigh.

After finding success on Facebook Marketplace and Etsy, the Suttons decided to take a risk and purchase a laser cutter to create custom coasters that could be used as Christmas ornaments. It was a success, to say the least — Rustic Raleigh now specializes in wooden laser-cut customized gifts and decor. Holiday offerings include custom gift tags, ornaments, stocking tags, and magnets that work perfectly as stocking stuffers.

Local holiday flair

FUN FACTS:

“Our most popular locally themed ornament is the NC cutout, which can be customized with a last name and year. We also have a lot of two-toned ornaments with the shape of NC on them, which is my personal favorite,” said Brittany. “The best part about our business is that every thing is fully customizable! We can make an ornament that best represents what North Carolina means to them.”

Interested buyers can purchase Rustic Raleigh products through their website, rusticraleigh.com, or by visiting their Etsy shop. The Suttons plan on partnering with local boutiques during the holiday season, so follow them on Instagram @rusticraleigh for updates! t

RUSTIC RALEIGH’S “OUR FIRST PANDEMIC” ORNAMENT WENT VIRAL AFTER BEING FEATURED ON JENNIFER ANISTON’S INSTAGRAM STORY IN 2020.

IN 2021, RUSTIC RALEIGH CREATED AN “I SURVIVED THE ZEBRA COBRA” ORNAMENT TO COMMEMORATE RALEIGH’S INFAMOUS SNAKE ESCAPE. CHRIS GIFFORD, THE OWNER OF THE ZEBRA COBRA, PURCHASED AND PICKED UP THE ORNAMENTS FOR FRIENDS AND FAMILY.

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

RUSTIC RALEIGH SPECIALIZES IN CUSTOMIZED LASER-CUT WOODEN GIFTS AND DECOR. HOLIDAY OFFERINGS INCLUDE CUSTOM GIFT TAGS, ORNAMENTS, STOCKING TAGS, MAGNETS, AND MORE.

SANTA'S LITTLE HELPERS! RUSTIC RALEIGH OWNERS BRITTANY AND KEVIN SUTTON RUN THEIR BUSINESS WITH A LITTLE BIT OF HELP FROM THEIR CHILDREN: KENNEDY (6), LANDON (4), AND MADDIE (2).

In Honor of Hanukkah

IN HONOR OF Hanukkah, which falls December 18 to 26 this year, we reached out to Mike Stevens, a retired rabbi who served congregations in Ohio and Quebec before starting his 30 years with Temple Beth-El in Munster, Indiana, prior to moving to Holly Springs five years ago. Stevens now teaches adult Hebrew classes at Beth Shalom in Raleigh and enjoys playing piano at Shabbat (Sabbath) and holiday services. His wife, Judy, a retired teacher, was born in Hungary as a child of Holocaust survivors. Both Judy and Mike serve on the Holocaust Speakers Bureau, doing presentations about the Holocaust for schools, colleges, and churches. Together, they have four children and 10 grandchildren — and are excited to share the rich his tory of Hanukkah with other families throughout our community.

When is Hanukkah?

Hanukkah, one of the most popular and festive of all Jewish holidays, begins each

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

HANUKKAH MENORAH LIGHTING AT THE CARY ARTS CENTER. THIS EVENT IS PRESENTED BY THE TOWN OF CARY, THE JEWISH FEDERATION OF RALEIGH-CARY, BETH SHALOM, CHABAD OF CARY, AND PJ LIBRARY.

YARMULKES ARE TRADITIONALLY WORN BY JEWISH MEN AND BOYS IN FULFILLMENT OF THE REQUIREMENT FOR THE HEAD TO BE COVERED.

year on the 25th day of Kislev, the third month of the year in the Jewish calendar. As we follow a lunar calendar, Hanukkah can begin any time between late November and late December.

The History of Hanukkah

The word Hanukkah means “dedica tion” or “rededication,” and is related to the Hebrew word for “education.” It is based on historical events that took place in the land of Israel in 168–165 BCE. Briefly, the GreekSyrian king, Antiochus IV, after a series of wars between the Ptolemys in Egypt and the Seleucids in Syria, took control over Israel in 168 BCE, prohibiting the Jews from worship ing at their Temple in Jerusalem and desecrat ing the Temple, among other ways, by bring ing in biblically prohibited foods. After three years of fighting against the Greek-Syrians, a small group of Jews, the Maccabees, part of a larger group called the Hasmoneans, regained control of the ancient Temple. According to legend, the oil found for the rededication of the Temple was expected to burn for only one day, but, miraculously, burned for eight.

Hanukkah, called in Hebrew “chag ha’urim,” or “the holiday of the lights,” is celebrated each year for eight days thanks to what is called “the miracle of the oil.” The tradition may also reflect an earlier delayed celebration of Sukkot, our eight-day fall har vest festival — which begins on the first full moon of fall, two weeks after Rosh Hasha nah, the Jewish New Year.

How is Hanukkah celebrated?

We celebrate Hanukkah in several ways: We light candles (one on the first night, two on the second night, etc.) in a special candelabra called a Menorah or Hanukkiyah, to commemorate the eight days of the miracle of the oil; we exchange Hanukkah presents; we play games with a dreidel, a four-sided spinning top, whose Hebrew letters stand for the phrase “a great miracle happened there;” we eat latkes (po tato pancakes) or sufganiyot (jelly dough nuts) fried in oil, to remind us of the miracle of the oil; and we sing delightful Hanukkah songs.

LEFT: THE CARY ARTS CENTER IS LIT UP FOR THE FESTIVITIES.

ABOVE: RABBI YISROEL COTLAR (CHABAD OF CARY) PERFORMS THE LIGHTING CEREMONY.

Each year, as we celebrate Hanukkah, we’re actually commemorating a confluence of three miracles: the miracle of the oil, last ing for the eight days of the rededication cer emony; the miracle that a small numbers of Jews led the way to the Jewish people regain ing their right to worship at their ancient Temple; and the miracle that at a time when assimilating into the Greek-Syrian culture was the goal of many Jews living in Israel, the desire to survive and thrive as a distinct Jewish community enabled them to prevail.

Why is it important to spread awareness about Hanukkah in our community?

The ancient rabbis taught that since all people are children of one God, what we have in common with all other people far outweighs any differences among us. Hanukkah is not only about celebrating an important time in our history — more importantly, it’s a reminder that Jews, and all people, make the world a better place by practicing compassion, inclusion, acceptance, and caring for all people. t

TRADITIONS help create lasting memories and also help us celebrate what’s important. They connect generations of fami lies and give us something to look forward to. Your family may have tons of tradi tions like cookie swaps, caroling, ugly sweater parties, and so on. Or perhaps you’re a family with just a few cherished tra ditions. Maybe the holidays have become tough because of a lost loved one. Maybe you’re a newly established family looking to create your own memories.

When you think about it, it’s not gifts you remember most, or what you wore to the company holiday party, but the tradi tions you have annually. These are the mem ories that make a lasting impression. Let this

Who Loves a Good Holiday Tradition?

WRITTEN & PHOTOGRAHED BY ERICA DELONG

binge night. Select trivia that works best for your family at holidappy.com/holidays/christ mas-movie-trivia.

Celebrate Individuals in Your Community

Recognize those who have made a dif ference in your community. Grab a hand ful of gift baskets filled with goodies to drop at people’s doors to show your ap preciation. Handwritten cards can make a big impact too!

Experience a Christmas Tree Lighting

be the year to try something new! Here are a few fun ideas:

Hide the Pickle for Good Luck

For years, I have hidden a pickle orna ment on the Christmas tree for the family to find. The person to find the pickle will be rewarded with good luck for the upcoming year, or $5 at our house. The origins of the Christmas pickle tradition remain iffy, but experts believe it’s a German American tra dition with roots in the 1800s. A friend from Germany likes to hide a flask filled with holi day spirits if you want to spice things up.

Holiday Movie Trivia Night

Perfect for your next holiday movie

The televised Rockefeller tree lighting is November 30 this year. Be sure to enjoy one of the local tree lightings, too. Downtown Raleigh and surrounding towns will have their annual tree lightings, including the North Hills Annual Tree Lighting on No vember 19. I’ll be on stage, along with Santa, so please say hello. Don’t forget the Raleigh Christmas Parade is also on November 19 at 9:30 a.m. Make it a full day!

Check Out Holiday Decorations

We always load up the car with fam ily on Christmas Eve and check out our favorite decorated homes. MG’s Vision & lights on Holt Road in Apex is a drive-thru experience and a must. The NC Chinese Lantern Festival will be back at Cary’s Koka Booth Amphitheatre from Novem ber 18 to January 8. It’s a walking experi ence great for all ages.

Make a Custom Tree Skirt

Trace your kids’ hands on a flannel tree skirt with fabric paint pens and in

ANGUS BARN TREE

clude their ages. The skirt will be filled with memories over the years, and hopefully one day they can pass this down for the genera tions to come.

Custom Family Candles

This may be one of my favorite tradi tions that started for our family in 2016. Every year, my husband gifts me a holiday scented Yankee Candle with our holiday family photo. Pulling these candles out every year is such a joy, and to see how much the kids have grown fills my heart. They’re great to gift, too!

Get in Touch with Santa

A letter to the North Pole is probably the best way to get in touch with St. Nick. But you can also reach out through an app. Portable North Pole allows Santa to send you a personalized video message with Santa vis iting your home. And by the way, this is San ta’s phone number: (605) 313-4000. Leave a message and make sure everyone stays on the nice list.

Angus Barn Holiday Dinner

This is a must for many families in the Triangle. It’s tough to get a reservation be cause it’s so popular, so a little tip … go early! The Wild Turkey Lounge opens at 3 p.m., so grab your spot (first come, first served), eat a great meal, and take a holiday pic in front of their big tree. They keep decorations up for a while if you can’t get in before the holidays.

Gingerbread House Competition

Nothing like a friendly competition among family and friends. And thanks to so cial media, the voting process can be widely accessible for all. If you make your way to Asheville this season, the 30th Annual Na tional Gingerbread House Competition will be held on November 21 at The Omni Grove Park Inn. The entries are unbeliev

able, and you don’t have to be a guest of the hotel to stop in and browse around.

Teach Your Kids to Give Back

Have your child pick out a gently used toy they no longer play with to donate before any extra gifts come in for the holiday. Also, participate in a toy drive. There will be sev eral around this time of year. I will be partic ipating in Stuff-A-Bus at the Cary Walmart the first weekend of December with G105 and the Mako Miracle with Mako Medical, bringing Christmas to families in need. Ev ery little bit helps! t

Please stay connected on social @EricaDeLong!

ELLA FINDS THE PICKLE.

EASTON SENDS A LETTER TO SANTA.

CELEBRATING

kwanzaa

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

KWANZAA, a cultural holiday intended to help reconnect African Americans to their roots, is celebrated Dec. 26 through Jan. 1. Created in 1966 by Dr. Maulana Karenga, a cultural activist and professor of Africana studies, Kwanzaa acknowledges and honors African American heritage with candle lightings, dancing, singing, gifts, and a large feast.

Black, red, and green candles are ar ranged on a Kinara, a traditional candle holder for seven candles. During the week, a different candle is lit symbolizing the seven different principles of Kwanzaa — umoja (unity), kujichagulia (self-determination), ujima (working together), ujamaa (sup porting each other), nia (purpose), kuumba (creativity), and imani (faith). The word

Kwanzaa is Swahili for “first,” as the holiday is modeled after the harvest, or “first fruits” celebrations in Africa. The colors of Kwanzaa represent unity for people of African descent worldwide. Black is for the people, red is for the blood that unites those with African an cestry, and green is for the rich land of Africa.

During the week of Kwanzaa, all are in vited to celebrate and learn more about Afri can American history and culture.

“I think Kwanzaa is important to spread in the community because it’s an opportunity for Black people, for people of color, for all people to really take the time and opportunity in the busy year to recen ter and ground themselves,” said Isaiah T. Lucas, program coordinator at NC State’s

CARY’S ANNUAL KWANZAA CELEBRATION, PRODUCED BY THE TOWN OF CARY IN PARTNERSHIP WITH THE UJIMA GROUP INC., FEATURES AFRICAN DANCE, DRUMMING, STORYTELLING, A TRADITIONAL KWANZAA CEREMONY, AND A PERFORMANCE BY UNITED STRINGS OF COLOR AND THE HARAMBEE COLLECTIVE: ART OF AFRICAN DANCE AND MUSIC.

African American Cultural Center and the lead for the university’s Kwanzaa celebration. “Kwanzaa, to me, is taking the opportunity to reflect on your life and how you exhibit the seven principles of Kwanzaa. What has been your kuumba moment? What has been your kujichagulia moment? What has been your ujamaa moment? Figure out how those things have shown up in your life and how you want them to show up in your life for the next 365-day calendar year.”

The Town of Cary will hold its annual Kwanzaa Celebration, in partnership with The Ujima Group Inc., at The Cary Arts Center on Dec. 30. For those who are out of town for the new year, NC State holds its annual celebration Nov. 11–18.

“There’s a lot of different ways to cel ebrate Kwanzaa, but the whole point of it is to take each day, look at each principle, and see how it applies to your life and how you can intentionally incorporate it in the future,” said Lucas. “We celebrate Blackness and cel ebrate the contributions of the African dias pora to the US.” t

“I THINK KWANZAA IS IMPORTANT TO SPREAD IN THE COMMUNITY BECAUSE IT’S AN OPPORTUNITY FOR BLACK PEOPLE, FOR PEOPLE OF COLOR, FOR ALL PEOPLE TO REALLY TAKE THE TIME AND OPPORTUNITY IN THE BUSY YEAR TO RECENTER AND GROUND THEMSELVES,”

SAID ISAIAH T. LUCAS, PROGRAM COORDINATOR AT NC STATE’S AFRICAN AMERICAN CULTURAL CENTER.

KWANZAA CELEBRATIONS ARE FOR ALL PEOPLE, REGARDLESS OF RACE, AGE, OR ETHNICITY.

Indulge ... It’s the Holidays!

The holidays bring celebration, family, friends, and sweets! Perhaps you are hosting a brunch, or giving a gift. Want to wow the crowd with a unique and fabulous dessert? Need a vegan or gluten-free option? Or maybe just want to indulge yourself with a decadent, high-quality treat. These five sweet spots are independently run businesses in Wake County that offer beautiful presentations combined with sophisticated flavors and customized options. Get ready to be tempted!

Slice Pie Company

KRISTEN MULLINS , also known as The Pie Lady, is very proud of the business she built with her fa ther, Mike. “Each pie that we make originates from a family tradition,” said Mullins. “Each bite tells a story into our family history and truly makes you feel like you’re eating a pie straight from your grandmother’s kitchen.” Their pies have won the NC State Fair blue ribbon and have been voted as best pies by MSN, USA Today, and The Daily Meal!

Slice Pie Company offers an as sortment of whole pies, half pies, indi vidual slices, and mini sampler packs with choices like dark chocolate truffle, pumpkin, pecan, coconut cream, key lime, apple, sweet potato, sunshine lemon, and dou ble chocolate chess. These can all be customized for the holidays or your special occasion. Visit their Face book page to view their many options, and remem ber to order as soon as pos sible for the holiday season! slicepiecompany.com

WRITTEN BY KAREN KHOURY PHOTOGRAPHED BY JONATHAN FREDIN

KRISTEN MULLINS, THE OWNER OF SLICE PIE COMPANY, WITH AN OFFERING PERFECT FOR THE HOLIDAYS.

A FOUR-PACK MINI SAMPLER OF PIES SELLS FOR $30.

POINSETTIAS ADORN THIS HARVEST LEMON ZEST PIE WITH HOMEMADE RASPBERRY GLAZE AND A STATE FAIR BLUE RIBBON CRUST PILLOWED WITH A HOMEMADE WHIPPED TOPPING EDGE.

Ella’s Popcorn

ELLA’S POPCORN was born when Catering Works owner Jill Santa Lucia and her then-7-year-old daughter, Ella, created Zebra Pop, still their most popular flavor, for her birthday party favors. Since then, they have expanded to 28 savory and sweet popcorn fla vors. This season’s holiday trio features Gingerbread (classic gingerbread cookie flavor with warm holiday spices), Pep permint Cookie-O (peppermint choco late sandwich cookies with candy cane quins), and Hot Cocoa (toasted marsh mallow goodness with Belgian chocolate drizzle and mini marshmallows). Their holiday must-haves are available on the Home Shopping Network and through their website.

This is not your mother’s popcorn! Ella's Popcorn is popped fresh daily using non-GMO corn, and each layer of ingredients is folded in by hand in custom small batches with gourmet in gredients like Pâte à Glacer Ivoire from renowned French chocolate maker Cacao Barry; hibis cus extract import ed from Spain with hints of citrus peel, elderberry, and rose hips; and candied violets, which are natural sugar crys tallized violet frag ments from the Toulouse suburb of Bonnefoy, France.

Popcorn varieties are available in 4- and 8-cup bags, as well as half-gal lon, 1-gallon, and 2-gallon tins. ellaspopcorn.com

MARKETING POP STAR SAVANNAH PATINKA

PERFECT FOR HOLIDAY SNACKING, ELLA'S POPCORN FEATURES THREE FLAVORS FOR THE SEASON: GINGERBREAD, HOT COCOA, AND PEPPERMINT COOKIE-O.

Plant Cakes Bake Shop

Vegan wonders await at this ani mal product-free, all-vegan organic bakery — the first in the region. Own ers Jess Reilly and Mark Deskus opened Plant Cakes in downtown Wake Forest with the goal of providing healthier delicious treats to everyone, including those choosing a plant-only diet and those with dietary sensitivities, allergies, or other intolerances. Plant Cakes offers an indoor dessert bar and outdoor cov ered patio seating featuring dairy-free, egg-free, 100% plant-based offerings using only the highest quality organic and non-GMO ingredients, free of ar tificial colors, flavors, sweeteners, sugar alcohols, and preservatives.

Having a holiday brunch? Special for the season are eggnog cake, freshbaked apple cider doughnuts, cinna mon rolls, cakes, monster chocolate chunk cookies, a variety of cupcakes, and flavorful muffins, such as lemon raspberry, orange strawberry, and sa vory broccoli cheddar, as well as dairyfree cheesecakes. The bake shop also of fers special event, wedding, and dessert catering services.

While visiting, try an organic bev erage, like coffee or kombucha, with your treat. The daily in-store menu is posted on the website, and preordering is also available.

plantcakesbakeshop.com

MARK DESKUS AND JESS REILLY OPENED THEIR ALL-VEGAN, ORGANIC BAKE SHOP IN DOWN TOWN WAKE FOREST.

A SELECTION OF PLANT CAKES DOUGHNUTS.

IN LIEU OF ARTIFICIAL COLORS, FRESH ORGANIC FRUIT ADORNS THIS CHOCOLATE CAKE.

PEANUT BUTTER CUP AND CHOCOLATE CUPCAKES

Celebrating our 30th anniversary

Training Dancers for Over

CHOCOLATE

Sweet Traditions

LEANE BOKSLEITNER and her husband, Rowland, began their family business in Wake Forest by recreating her grandmother’s trea sured recipes. Now, the full staff, plus her children, contribute to the expan sion of the business, which includes a mobile bakery she calls “Belle” and a gallery of wedding cakes and dessert bars to choose from.

The family’s sweet creations can be specially decorated for your specific oc casion, and you can preorder holidaythemed desserts. Holiday bestsellers include chocolate chess pie, apple pie, and pecan pie. Assorted regular and iced cookies are also available, with the pumpkin cookie ranking most popular for Thanksgiving and the gingerbread cookie for Christmas.

Sweet Traditions is also unveiling

a new creation. “New this summer was cake-infused ice cream, which turned out to be a hit,” said Boksleitner. “It’s more like a custard ice cream filled with our cake crumbles, toppings, and fresh fruit. We will be doing an apple cider and a pumpkin pie flavor for Thanks giving, and a gingerbread, chocolate peppermint, and white chocolate cran berry for Christmas.”

Daily case offerings can include candy and caramel apples, cake by the slice, jumbo cookies, pound cake loaves, pies, cakes, whoopie cookies, stuffed jumbo Oreos, and Rice Krispies treats. Gluten-free cookies, cupcakes, and cookie dough are also available. Craving a warm, just-out-of-the-oven cookie? Order online and pick up 45 minutes later!

spreadthesweetness.com

APPLE PIE AND CAKE-INFUSED ICE CREAM ARE POPULAR SEA SONAL TREATS.

SWEET TRADITIONS OWNER LEANE BOKSLEITNER AND HEAD BAKER KAITLYN BOWSER

CARAMEL APPLES ARE AVAILABLE DAILY AT SWEET TRADITIONS.

SWEET TRADITIONS CAN CUSTOMIZE TREATS FOR THE SEASON, LIKE THIS REINDEER CAKE.

SWEET CUPS ARE LAYER CAKE, ICING, AND FILLINGS. IT'S LIKE EDIBLE COOKIE DOUGH!

Videri Chocolate Factory

HOLIDAYS AND CHOCO

LATE go hand-in-hand. Videri Chocolate Factory makes gorgeous nut-free, gluten-free, soy-free, and egg-free products with organic and fair trade ingredients. They don’t use fillers, such as soy lecithin, xanthan gum, emulsifiers, or artificial flavor ings; only the finest cocoa beans, cocoa butter, and organic cane sugar make it into their chocolates.

“We source our soft-serve ice cream mixes from our very own Howling Cow Creamery in down town Raleigh,” said owner Sam Ratto. “Specialty chocolate bars and bundles, soft-serve ice cream, bon bons, hot chocolate, baking choco late, cocoa tea — we scrupulously source every ingredient to ensure a high-quality, responsible chocolate. Artisan chocolate. Gift sets, subscrip tions, favors, and custom bar wrap pers are also offered.”

For the holiday season, Videri is offering all things peppermint: pep permint bars, peppermint marshmal lows, peppermint milkshakes, and hot chocolate lollipops with peppermint. Their best seller is the Evergreen gift

box, which includes an eight-piece bonbon box, hot chocolate mix, va nilla marshmallows, seasonal candy bar, peppermint bar, and 55% dark milk chocolate bar.

viderichocolatefactory.com

FOUR-YEAROLD JUDITH MUELLER MUNCHES A CHOCOLATE WITH HER SOFT-SERVE ICE CREAM AT VIDERI CHOCO LATE FACTORY IN RALEIGH.

VIDERI OWNER SAM RATTO FANS A SELECTION OF SPECIALTY CHOCOLATE BARS THAT ARE MADE ON-PREMISES.

GIFT BOXES OF MOUTHWATERING CHOCOLATES ARE IN HIGH DEMAND THIS SEASON.

SLICED MEATS, creamy cheeses, scat terings of fresh fruit, nuts, olives, and artisanal crackers purposefully placed on a wooden platter — it’s the intersection of food and art called charcuterie. Courtney Bowman knows this art form well. As the owner of Raleigh Cheesy, she loves creating delicious celebra tory food experiences for her customers. And we just had to learn more …

WHEN DID RALEIGH CHEESY OPEN, AND WHAT WAS THE INSPIRATION BEHIND STARTING YOUR BUSINESS?

Raleigh Cheesy started in October 2019 as a creative outlet for me while I was teaching middle school. Our first store in Apex opened in February 2021 and our Ra leigh store opened in July 2022.

WHAT WERE YOU DOING PRIOR TO OPENING RALEIGH CHEESY?

Prior to Raleigh Cheesy, I was a mid dle school Latin teacher for seven years. In

2019, I started making cheeseboards as a stress reliever, and before I knew it, orders were pouring in and this side hustle was growing faster than I could ever imagine. I was able to quit my teaching job and pursue making cheeseboards full time. Art became my career.

WHY DO YOU THINK CHARCUTERIE BOARDS HAVE BECOME SO POPULAR?

Charcuterie boards have been around for such a long time, but during the pan demic, they’ve seemed to take on a life of their own. People have developed really unique and beautiful ways of styling them, and I think we all were channeling a lot of our creativity during the early days of Covid. I think that creativity ended up producing beautiful charcuterie boards and people taking a lot of pride in creating their own meals and food at home, as well as finding ways to make at-home events feel more special.

Raleigh Cheesy

WRITTEN BY ERICA HINTON PHOTOGRAPHED BY BRYAN REGAN

WHAT ARE YOUR DIFFERENT OFFERINGS?

We offer everything from tiny bite boxes and jarcuterie (charcuterie in a cup!) that are great lunch-sized snacks all the way to 175-person grazing tables that are 20 feet long! We have two different jar cuterie sizes, three different box sizes, and four different board sizes. There’s a perfect size for every occasion.

WHAT IS YOUR MOST POPULAR BOARD?

Our most popular size is the small board that feeds four to six people, includes four different cheeses, various charcuterie meats, and is packed with accompaniments.

WHAT ARE SOME OF YOUR FAVOR ITE ITEMS TO INCLUDE IN A BOARD?

I love incorporating seasonal fruits! When fig season comes around, they are so beautiful to add to boards!

small business spotlight

WHERE DO YOU SOURCE YOUR MEATS, CHEESES, AND OTHER ACCOMPANIMENTS?

We source our meats and cheeses from a specialty foods wholesaler, and most of our produce actually comes from Costco.

DO YOU ACCOMMODATE SPECIAL DIETARY NEEDS?

We accommodate all dietary requests!

While we aren’t an allergen-free kitchen, we do make gluten-free, dairy-free, vegan, nut-free, pork-free, and vegetarian boards to accommo date as many dietary requests as we can.

DATE, SNACK, AND BITE BOXES ARE AVAILABLE FOR PICKUP AT BOTH THE RALEIGH AND APEX LOCATIONS.

WHAT CAN YOU PICK UP AT THE RE TAIL LOCATIONS, AND WHAT NEEDS TO BE ORDERED IN ADVANCE?

We always have date, snack, and bite boxes available for pickup in the fridge at both of our stores. All boards need to be pre ordered, and boxes can be preordered as well, especially if you know you will need a lot of them or if you have a specialty dietary re quest. We also have various accompaniments to help you create your own boards: jams, honeys, nuts, crackers, cheeses, charcuterie, olives, and more!

WHAT TYPES OF CLASSES DO YOU OFFER?

We offer Cheeseboard 101 classes where you will learn the four Cs of a cheeseboard and all the ins and outs of creating your own. Classes are 90

minutes long, and people can either take public ones if they would like to attend the class solo or on a date, or they can reserve a private class for five to 20 people at either of our locations and have the entire store to themselves. Classes start at $70 a per son, but vary slightly depending on if we are partnering with any other companies and hosting the class at their locations. (We have partnered with breweries, local stores, Joy Worthy Co., and more!). We provide a 10-inch platter you will style on, plus all the ingredients needed for making a beautiful two-person cheeseboard.

WHAT ELSE SHOULD WE KNOW?

We have just started something called Wine Down Wednesdays, where from 5–7 p.m. any box in our front fridge is 10% off if you BYOB into the store. We also offer corporate lunches and cater ing options for corporate events, all the way from small individual lunch boxes to grazing tables that provide the “wow” fac tor for your event! t

RALEIGH

MEDLIN DRIVE

OWNER COURTNEY BOWMAN OUTSIDE OF HER RALEIGH LOCATION, WHICH OPENED IN JULY 2022.

Raleigh Brewing and Chelsea Cafe

rtp.com

Fountainhead of Flavors

JUST WHEN YOU THOUGHT you had seen every type of soft drink, a cool new concept has arrived aimed at amping up the offerings.

Welcome to Sodabox, a purveyor of craft fountain drinks and treats located in Apex. You’ll find more than a dozen types of familiar soda, but it’s the customization factor that makes things exciting. Think of it like the Coke Freestyle machine on steroids — but a mixologist creates it for you.

Here’s how it works: Select from among well-known carbonated choices like CocaCola, Mountain Dew, and Dr Pepper and then add syrups such as blackberry, pome granate, or even a fruit puree. Or opt for a creatively curated concoction from the menu’s “Soda Love” section.

Beverages are made using fountainpoured soda along with primarily Toranibrand syrups and purees lined up on an im pressive “flavor island.” Every drink is served over pebble ice.

“Our recipes are unique combinations that you wouldn’t normally think of,” said co-owner Scott Sorensen, 37, who runs the business along with his 34-year-old brother, Brent Sorensen. “This isn’t like going to the

gas station and getting a 44-ounce Mountain Dew; this is a real treat.”

Scott said he formerly worked as a bar tender, so he became proficient in mixing various types of drinks. After considerable thought, planning, and experimentation, he and Brent launched Sodabox.

“The South is the home of soda, be cause we’re in Pepsi’s backyard, and CocaCola is next door,” Scott said. “Soda has been around for the last hundred years, but there really hasn’t been that much innovation.”

Among the most popular menu items at Sodabox is Sprite-based crowd pleaser Pretty & Pink, which includes cherry, strawberry, raspberry, and passionfruit syrups. Then there’s Spin It Like a Helicopter with Cheer wine, cherry syrup, and peach and mixed berry purees.

“The one drink every single kid should always try is the Dirty Float er, which is root beer, vanilla, and cream,” Scott said. “It tastes just like a root beer float.”

Playfully named infusions like Mango McMango Face and Life Gave Me Lemons keep things upbeat.

“Seatown Pops is a nod to Seattle, where we are from, and we named it as a tribute to our late father,” Scott said.

Monster energy drinks are also acces sible, including a sugar-free version. Lemon ade, seltzer water, and organic tea round out the copious options.

Try the delectable whoopie cookies made by a local baker.

“We really want to make this about the experience for our guests,” said Brent. “That’s why the front of the house is designed for people to take selfies and to have fun.”

“We’re selling happiness,” Scott added. “Life is hard sometimes, so it’s nice to offer an affordable treat.”

Sodabox is open Sunday through Thurs day from 9 a.m. to 9 p.m. and Friday and Sat urday from 9 a.m. to 10 p.m. A convenient drive-thru window is available. Be sure to ask about the shop’s loyalty program. t

Sodabox 817 E. Williams St. (Plaza 55), Apex (919) 267-6914 | sodabox.love

Opening soon in Rolesville!

FLAVORED SYRUP IS POURED OVER PEBBLE ICE.

Holiday Comfort Food: The Ashley Christensen Way

WRITTEN BY MATTHEW LARDIE | PHOTOGRAPHED BY JONATHAN FREDIN

WHAT EXACTLY DOES A JAMES BEARD AWARD-WINNING CHEF COOK FOR HOLIDAY GATHERINGS?

Grass-fed beef tenderloin en croute? Duck chou farci? Whole-poached salmon?

Well, if that chef happens to be Ra leigh’s Ashley Christensen, the answer is simple — roast chicken.

For Christensen and her wife Kait

Goalen, a roast chicken is akin to the holy grail of at-home dinners. “At home, one of the things we eat the most is a simple roast chicken with a green salad,” Christensen

said. “It’s something that I always feel very comforted by. It’s not about luxury, but about simplicity.”

When it comes to cooking the chick en, Christensen isn’t wedded to one par ticular way. Sometimes she’ll pan-roast the bird, whole or in quarters, and finish it in the oven. Other times she’ll spatchcock it (taking out the backbone and opening it up flat like a book), starting it in a low temperature oven and then cranking the heat toward the end to get a perfectly crispy skin.

Maybe she’ll throw some herbs in the pan a

Cast-Iron Roast Chicken with Garlic and Herbs

Serves 4 INGREDIENTS:

Kosher salt

3 tablespoons sugar 1 (3 ½-pound) whole chicken, quartered, backbones and wingtips removed (reserve these for making stock later) 2 tablespoons neutral vegetable oil

METHOD:

Combine 6 tablespoons salt, the sugar, and 4 cups water in a large pot and stir un til the salt and sugar dissolve. Add 4 more cups cold water. Add the chicken pieces. Cover and refrigerate for 8 to 12 hours. Re move the chicken from the brine, discard the brine, and pat the pieces dry.

Place a rack in the bottom third of the oven and preheat a convection oven to 300 F or a regular oven to 325 F. In a large cast-iron skillet over medium heat, heat the vegetable oil until it shimmers. Season the chicken lightly with salt and place the pieces, skin side down, in the skillet, with as much of the skin in contact with the surface of the pan as possible. Cook for 1 minute, then place the garlic, cut side down, in the pan, along with the rosemary and thyme. Let sear until the herbs and garlic are very aromatic, 4 to 5 minutes, then move the herbs and garlic to the tops of the chicken pieces (so that they don’t burn, but are still giving off flavor). Continue cooking until the skin is

head garlic,

sprigs

across

tablespoons unsalted butter

of half a lemon

tablespoon olive oil

head of garlic alongside.

Regardless of the cooking method, she does have one piece advice for home cooks — resist going for that Norman Rockwell moment when ready to serve.

very crisp (lift up a piece of chicken to take a peek), about 3 minutes. Cut the butter into four equal pieces and place one on top of each piece of chicken.

Slide the pan into the oven and cook for 30 minutes. Flip the chicken and in crease the oven temperature to 450 F for convection or 475 F for a regular oven. Cook for an additional 10 minutes, watch ing closely to make sure the chicken doesn’t brown too quickly. Remove the skillet from the oven and transfer the chicken pieces, skin-side up, to a wire rack. Let rest for a minimum of 10 minutes.

Remove the herbs and garlic from the skillet, reserving the garlic for garnish, and pour the drippings into a small saucepan. Once the chicken has rested 10 minutes, bring the contents of the saucepan to a sim mer over medium heat; cut the heat and whisk in the lemon juice and olive oil.

Place the chicken on a platter, drizzle with the pan sauce, and serve. Garnish with reserved roasted garlic cloves if desired.

“It’s so iconic, that image of people carving at the table, but it’s really hard,” she insists. Instead, she recommends resting the bird for 15 to 20 minutes, carving it in the kitchen, and then presenting the ready-toeat meat on a platter.

If all of this sounds like the perfect meal for a holiday get-together, then you’re in luck, because Christensen also gave us three of her favorite recipes. Her herby, garlicky roast chicken is cut into four pieces to make it more manageable and is done all in a castiron skillet, making cleanup a cinch. Along side the chicken, you can serve her Oyster Mushrooms and Brussels with Sherry Cream for an elegant take on traditional roasted Brussels sprouts. Her Mashed Potatoes with Herb-Scented Cream take a common roast chicken accompaniment and amp it up with the addition of herb-infused heavy cream.

The only thing left to figure out now is who gets what piece of chicken.

“Fortunately, Kait is a leg person and I’m a thigh person,” Christensen said, laughing. t

ASHLEY CHRISTENSEN

Paul Mehaffey

Mashed Potatoes with Herb-Scented Cream

6-8

INGREDIENTS:

4 cups heavy cream

1 ½ teaspoons black peppercorns

shallot

1 head garlic, halved across the equator

1 fresh bay leaf

thyme sprigs

pounds Yukon gold potatoes

pounds russet potatoes

salt

cup unsalted butter, cut into cubes, at room temperature

salt

METHOD:

In a large saucepan over medium heat, bring the cream, peppercorns, shallot, garlic, and bay leaf to a boil. Remove from the heat and add the thyme. Let steep for 15 minutes. Strain the cream through a fine-mesh sieve, discarding the solids and reserving the cream.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a pot with 10 cups water and season with 2 table spoons kosher salt. Place the pot over high heat and bring to a boil. Reduce to a sim mer and cook for 18 to 20 minutes, until the potatoes are fork-tender. Drain the potatoes well and return them to the pot.

In a large saucepan, warm the cream, but don’t let it boil. Place the pot of potatoes over low heat just to warm them through. Using an electric mixer, whip the potatoes on medium speed until smooth. Add half of the warm cream to the potatoes, followed by half of the butter. Continue to beat with the mixer, and when both are fully incorpo rated, continue to add the remaining cream and butter bit by bit until you’ve reached a silky-smooth consistency. You may not need all of the cream and butter; it depends on how starchy your potatoes are. Season the potatoes with 1 teaspoon sea salt (or to taste) and serve immediately.

Porcini Butter

Makes about 1 cup

INGREDIENTS:

1 ounce dried porcini mushrooms

1 cup unsalted butter, at room temperature

METHOD:

In a small saucepan, combine the dried mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer, and cook on low heat for 45 minutes to an hour. There should still be a bit of liquid left in the pan. If not, add a splash of water.

Transfer the mushrooms and any re maining cooking liquid to a blender and pu ree on high speed until a thick, smooth paste forms. Spread the puree on a baking sheet lined with parchment paper and refrigerate until completely chilled.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and mushroom puree until thoroughly incor porated, about 5 minutes. Scoop the butter into a lidded container and store in the re frigerator for up to 2 weeks, or freeze for up to 3 months.

Oyster Mushrooms and Brussels Sprouts with Sherry and Cream

Serves 8

INGREDIENTS:

3 tablespoons neutral vegetable oil

2 pounds oyster mushrooms, tough stems removed, torn into bite-size pieces

Sea salt

¼ cup minced shallots

4 thyme sprigs

2 pounds Brussels sprouts, ends trimmed and cut into quarters

1 cup amontillado sherry

(I like Lustau)

¾ cup heavy cream

2 tablespoons cold unsalted butter, cut into cubes

2 tablespoons Porcini Butter (see previous page)

Juice of half a lemon

METHOD:

In a large skillet, heat the oil over me dium heat. Add the mushrooms and let sear, stirring a few times, until the moisture they release has evaporated, the edges begin to crisp, and the mushrooms get caramelized. Season lightly with salt.

Add the shallots and thyme and cook for 1 minute, stirring to combine and coat everything. Stir in the Brussels sprouts, then add the sherry and deglaze the pan by swirling and scraping the bottom of the pan to release any browned bits. Cook un til the liquid is reduced by three-quarters, stirring occasionally; this will take about 3 minutes. Add the cream and let it reduce until it’s thickened slightly and coats the Brussels sprouts and mushrooms, about another 2 minutes. Remove from the heat and stir in the cold porcini butter. Stir in the lemon juice, season with salt to taste, and serve immediately.

Johnny

Autry

PICTURED

colletta

A NEW MODERN Italian American restaurant repre sents the first full-service eatery to open at Cary’s upscale Fen ton development. Colletta, which means “collection” in Italian, opened in early September and offers an elevated dining experi ence in a comfortable, warm environment.

An airy dining room provides seating for 120 guests, many of whom will have a prime view of the space’s open kitchen and its striking wood-fired oven. Abundant windows provide natural light throughout, particularly in the corner-situated bar area.

Upon entering the restaurant, you’ll be drawn in by the wonderful aromas wafting from the kitchen.

“We have an amazing variety of Italian cuisine that’s all made from scratch,” said Executive Chef Oscar Gnapi, who hails from Paris and spent time honing his craft in Italy and across some of the finest restaurants in Europe. “I think when people come here, their minds will be blown by the quality of the food.”

Gnapi finesses tra ditional Italian fare with aplomb and flair. After moving to North Caro lina in 2007, he served as executive sous chef at Cary’s erstwhile An: New World Cuisine, followed by a stint as ex ecutive chef at La Resi dence in Chapel Hill.

WRITTEN BY DAVID MCCREARY PHOTOGRAPHED BY JONATHAN FREDIN

The menu at Colletta features a well-balanced assemblage of antipasti, pasta, pizza, seafood, and more. What’s more, friendly, knowledgeable servers provide guests helpful guidance regarding what to order.

Start your meal with some house-made focaccia bread and a dish of assorted marinated olives such as Castelvetrano, Cerignola, Arbequina, and Coquillo. Or consider a charcute rie and cheese plate with cured meats, rotating cheeses, and pickled vegetables.

Enticing main course pasta selections include black-pepperinflected tagliatelle with pork tesa, carbonara, egg yolk, and fresh herbs; ravioli brimming with Italian sausage, garlic, red onion,

A SEMI-COVERED PATIO PROVIDES A RELAXING SPACE FOR AL FRESCO DINING.

COLLETTA’S SIGNATURE 15-LAYER LASAGNA IS FASHIONED WITH PRECISION.

“We have an amazing variety of Italian cuisine that’s all made from scratch.I think when people come here their minds will be blown by the quality of the food.”

—Oscar Gnapi, Executive Chef

ABOVE: ANTIPASTI MENU ITEMS LIKE THE TOMATO CAPRESE ARE SURE TO SATISFY.

RIGHT: EXECUTIVE CHEF OSCAR GNAPI SHOWCASES A WHOLE BRANZINO FISH ENTRÉE.

and parmesan; and agnolotti amid braised short rib, roasted mushrooms, pecorino, and herb gremolata.

Gluten-free pasta is available upon request. “You can let us know if you have a particular allergy, and we can accommodate,” Gnapi said.

Signature dish Lasagna Bolognese incorporates a per fect blend of bechamel, Angus beef, whipped ricotta cheese, and basil.

“Our lasagna contains 15 layers,” Gnapi revealed with a broad smile. “We make the pasta sheets and carefully assemble them one layer at a time.”

Side items like balsamic-imbued roasted mushrooms, egg plant rollatini, and crispy potatoes with verde aioli are all worth serious consideration.

Among the half dozen available made-to-order pizzas, the sublime Spicy Soppressata is a soul-satisfying delicacy. The pie showcases piquant, thinly sliced pieces of salami, San Marzano tomatoes, mozzarella, fresh basil, and drizzled local honey.

DINERS ENJOY A FRESHLY MADE GOURMET PIZZA AND A DISH OF TASTY RAVIOLI.

THE DISTINCTIVE SPUMONI SEMI FREDDO ALASKA DESSERT IS WORTH THE CALORIC SPLURGE.

“This is a place where there is some thing for everyone,” said Gnapi, who lives in Fuquay-Varina with his wife and two young sons. “We want to use as many local ingre dients as possible, such as local honey and heirloom cherry tomatoes.”

For the popular crispy chicken parme san, Gnapi uses protein sourced from Win ston-Salem-based Joyce Farms. Salads, side dishes, and other specialty offerings will be seasonally driven throughout the year.

“A lot depends on what fruits and veg etables are available at the time,” Gnapi said.

In the mood for seafood? Order the vin aigrette-tinged whole branzino or the sword fish with lemon, capers, and olive oil polenta.

For a rewarding communal din ing experience, choose the chef-curated three-course meal served family style. An “a Tavola” (“hearty helpings for the table”) menu features selections like a tender Veal Chop Pizzaiola and a hearty 18-ounce Ribeye Florentine.

When it comes to dessert, there’s always classic tiramisu, but don’t overlook the ex quisite Spumoni Semifreddo Alaska lavished with cherry coulis and chocolate shavings. It’s flambéed tableside. If you prefer gelato instead, you can’t go wrong with vanilla bean, hazelnut-infused black truffle, or salt ed caramel with pine nuts.

Topnotch libations involve red and white wine by the glass or bottle, draft beer, and craft cocktails like the Classic Negroni and the How Deep is Your Love sangria. Among the spirit-free drinks, try a housemade vanilla soda, a sparkling Limonata, or the Arancione, an Italian orange cream soda.

Colletta is open Tuesday through Thurs day from 5–10 p.m. and Friday and Saturday from 5–11 p.m. Reservations are accepted and encouraged. An intimate private dining room and semi-covered patio are available. t

Colletta

1 Fenton Main St., Suite 170 Fenton in Cary collettarestaurant.com (919) 766-0062

HANDCRAFTED COCKTAILS PAIR NICELY WITH THE ITALIAN AMERICAN CUISINE.

COLLETTA’S OPEN KITCHEN IS THE BUSIEST PART OF THE RESTAURANT.

GENTLEMEN’S CORNER

celebrated spirits

Naked & Afraid

BY LEVEL7 ROOFTOP BAR

About Level7 Rooftop Bar: Located on the seventh floor of the AC Hotel Raleigh North Hills, Level7 is a distinctive space for tapas-style, European-inspired bites and tasty handcrafted cocktails. Look for this cocktail on their winter menu. It has balance and depth, while also being refreshing and warm. At this hot spot overlooking the North Hills neighborhood, expect a fresh new look for the summer of 2023!

level7roofbar.com

oz. Mezcal

oz. Yellow Chartreuse

oz. Aperol

oz. Yuzu citrus juice Pop sugar (like Pop Rocks) Tamarind candy Lime

RIM A COUPE GLASS WITH POP SUGAR AND DROP A COUPLE OF SMALL TAMARIND CANDY PIECES IN THE BOTTOM. COMBINE THE FIRST FOUR INGREDIENTS IN A COCKTAIL SHAKER WITH ICE AND SHAKE, THEN STRAIN INTO GLASS. GARNISH WITH A LIME TWIST.

PHOTOGRAPHED BY JONATHAN FREDIN

celebrated spirits holiday bash from raleigh brewing

AS A HOLIDAY ALE, Holiday Bash is a malty winter warmer with traditional fall spices. This deeply complex beer has notes of pumpkin pie, mulled cider, hazelnuts, toast, sugar cookies, and chocolate. ABV: 6.6%

About Raleigh Brewing: Raleigh Brewing’s mission is to embrace the City of Oaks with every beer brewed. You can feel their passion for Raleigh from the murals of the capital city on the taproom walls, to the names of the beers, to their involvement with local community organizations and nonprofits. It also happens to be the first woman-owned brewery in the state! raleighbrewing.com

PHOTOGRAPHED BY JONATHAN FREDIN

garden adventurer

Color Your Indoor World with Calathea

AS COOLING TEMPERATURES begin to creep into the garden, backyard growers are turning inward — as in in side — for horticulture pleasures by way of houseplants, but so many can be so-so when it comes to eye-catching looks.

Not so with calathea.

Calathea (Calathea sp.) is also known as the prayer plant, but it has other names too, such as rattlesnake plant, zebra plant, and peacock plant, that are more indicative of its sassy looks.

With leaves varying from rounded to oblong, calathea species and cultivars range the spectrum in hues that include pinks, greens, yellows, and reds appear ing as stripes, streaks, swipes, or dots in dizzying arrays of geometric patterns on their busy foliage.

Being from the tropics, calathea does enjoy the cozy confines of a warm house during the winter, where tempera tures ranging from the mid-60s to mid70s will suit this beauty just fine. Because of calathea’s aversion to cold, don’t let its leaves touch windows, as freezing nights can reach through the glass and bite the tender foliage.

Calathea’s tropical origins also mean it will appreciate humidity, which in a typi cal indoor home or office environment is not an automatic comfort. Without at least some humidity, the leaves could begin to curl or droop and, if the condition is persis tent, even turn brown on the edges.

Setting calathea on a pebble tray filled with water and grouping it closely with other plants will help nudge the humidity

level up just a bit. Also, it is a good idea to place it away from the drafts of vents and exterior doors.

The type of water used for irrigating is important because calathea is not a big fan of chlorinated water. Leaving water out overnight before using it will dissipate the chlorine, but filtered or distilled water are also good options.

As far as when to water, wait until the top inch of soil is dry and then irrigate thoroughly. This dry-to-drenched approach works best in quality potting soil blended with a good dose of perlite. Such a mix

will retain some moisture, but not to the point of turning the pot into a root-rotting bog. A spot in bright, indirect sunlight will help calathea maintain its vivid foliage. It can take more shade, but leaves will usually have a less colorful snap.

Calathea is fancy plant, but this doesn’t mean it will be hard to find. No, this pretty is common at local garden centers and even the nurseries of most big-box stores. t L.A. Jackson is the former editor of Carolina Gardener Magazine. Want to ask L.A. a question about your garden? Contact him by email at lajackson1@gmail.com.

THE MANY COLORS OF MARANTA

Timely Tip

MARANTA (MARANTA SP.) IS A CLOSE COUSIN TO CALATHEA — IT EVEN SHARES THE NAME “PRAYER PLANT” — AND CAN PUT ON A SIMILAR FANCY FOLIAGE FLAUNT FOR GARDENERS STUCK INSIDE FOR THE WINTER. MARANTA SHOWS OFF A WIDE RANGE OF HUES AND HAS BRIGHTLY COLORED STREAKS ON ITS VEINS AND MIDRIBS THAT SET IT APART VISUALLY FROM CALATHEA. IT DOESN’T GROW AS TALL AS CALATHEA, WHICH TOPS OUT AT AROUND 2 FEET, BUT THIS IS MAINLY BECAUSE IT TENDS TO FLOW FROM A POT RATHER THAN STRETCH FOR THE SKY. AS FAR AS CULTURAL REQUIREMENTS, MARANTA’S NEEDS ARE SIMILAR TO CALATHEA’S CARE.

A NEW LEAF IS BEGINNING TO UNFURL ON THIS PRETTY CALATHEA.

To Do in the Garden

NOVEMBER

• Don’t think your lawn duties are done just yet. If you grow cool-season grass — meaning fescue, bluegrass, or a combination of both — this month is a good time for another application of lawn fertilizer. Adding these extra nutrients now will help develop strong root systems over the winter.

• Rake up and remove summer mulch, as well as fallen flowers and fo

liage of roses to help prevent black spot and other soil-borne diseases from over wintering and causing problems next spring. After clearing the debris, apply a fresh covering of mulch.

DECEMBER

• Whether spray painted or left natural, the dry seed pods of such com mon garden plants as milkweed, redbud, magnolia, and okra can add an earthy

texture to your holiday arrangements and decorations. Ditto for gum balls, acorns, and pine cones.

• If you receive an amaryllis bulb as a Christmas gift, don’t be tempted to give such a large bulb a big pot. Ama ryllis performs better in tight spaces, so use a pot that only leaves about an inch of space between the bulb and the container’s edge. Also, position at least a third of the bulb above the soil line.

Written and photographed by L.A. Jackson

Excellence in EDUCATION

A LOOK INSIDE THE

SCHOOLS IN WAKE COUNTY

Known, Valued and Loved at GRACE Christian School. Our desire at GRACE Christian School is that every child who walks through our doors learns they are known, valued and loved by Jesus Christ – and by the adults around them. This is the atmosphere that sets GCS apart and a large reason why the Association of Christian Schools International, the lead accrediting organization of Christian schools from across the world, granted GCS its Exemplary Accreditation, making GCS one of only 19 such schools in the world – and the first in the Triangle – to receive this prestigious designation. GRACE is also accredited by Cognia – a non-profit, non-partisan accreditation organization.

Our mission is to spiritually and academically equip, challenge and inspire students to impact their world for Christ. In the elementary years, teachers emphasize experiential learning that involves field trips, class demonstrations and labs. Our college preparatory academic program is designed to prepare our middle and high school students to excel in a high-

quality, academic environment. Additionally, our teachers utilize the latest technology to enable students to be responsible digital citizens and prepare them for the constantly evolving digital landscape. GCS provides a competitive athletic program with 30 sport offerings in middle and high school and a growing fine arts program.

At GCS, we provide biblical instruction, service opportunities and avenues of worship that allow young people to see their purpose, value and identity not through the lens of the culture-at-large, but through the eyes of a loving God. We pursue academic excellence for each child, knowing that individual excellence cannot be defined by a one-size-fits-all approach. We equip students with the skills they need to thrive in any circumstance, challenging them to overcome obstacles, and inspiring them to be all that they can be, not for their own glory, but for the cause of Christ. We build world-changers who will influence culture for years to come.

Want to learn more? Contact admissions@gracechristian.net.

RALEIGH CHRISTIAN ACADEMY

North Raleigh Christian Academy partners with families to provide faith-based education from a biblical worldview. We offer excellence in academics, athletics, and fine arts from Pre-K through 12th grade.

Our gifted faculty shepherd students through a rigorous curriculum in all divisions. NRCA’s 1:1 use of iPads allows students to work on individual goals and collaborate in learning.

In elementary and middle school, cross-curricular content teaches students to make connections. Our Advanced Placement and dual enrollment courses allow high school students to earn college credit.

Award-winning programs in visual and performing arts, healthcare (CNA), shop, debate, robotics, and media highlight

NRCA’s electives. Our activities ignite creativity and foster opportunities for competition and growth.

NRCA offers a full slate of sports. Our fitness complex allows year-round training for our athletes. Dedicated fields and courts, an onsite swimming pool, and a renovated track give the home advantage to our teams.

The Sherrill Center for the Performing Arts is home to NRCA’s Squire Theatre and seasons of band, choir, and dance performances.

At NRCA, spiritual formation is foundational. We emphasize character education, biblical literacy, community service, and missions in all divisions, encouraging our students to put faith into action.

Visit us at nrcaknights.com to schedule a tour today!

WCPSS MAGNET & EARLY COLLEGE SCHOOLS

Since 1982, WCPSS Magnet Programs have offered educational choice in the community through a variety of innovative learning experiences. These award-winning schools open doors of opportunity with programs that meet the unique strengths and interests of students. Today, WCPSS hosts 56 magnet and early college schools, organized into 6 program pathways.

The STEM Pathway promotes natural curiosity through projectbased learning experiences. Students use emerging technologies to guide exploration and discovery.

The Gifted and Talented Pathway offers an extensive menu of elective courses that allow students to discover their individual talents. Students customize their academic programs by choosing these elective courses according to their interests.

The International Baccalaureate Pathway (IB) students

become increasingly knowledgeable and interested in international understandings, and actively work to effect positive change. Colleges and universities give special admissions consideration to students who take IB classes and earn an IB Diploma.

Early college high schools, including the single-gender Wake Leadership Academies, blend high school and college in a rigorous yet supportive program; students enroll in college classes that allow them to earn free transferrable college credit.

The Arts Plus Pathway - allows students to demonstrate their knowledge of a topic through a creative process. Arts Plus includes programs with a focus on arts integration and design.

The Global Studies & Language Immersion Pathway – gives students the opportunity to develop fluency in the target language (Spanish or Mandarin). Students also participate in globallyfocused classes.

SAINT

She doesn’t need a bigger school. She needs bigger opportunities.

Never before has there been a moment when women’s education is so important. We need to hear women’s voices; we need women leaders, scientists, engineers, advocates, politicians, and the list goes on. At Saint Mary’s, we want to elevate girls’ voices, focus on their strengths, and create a transformational experience for them tailored for how they learn. We know girls. Since 1842, we have been educating young women for success in college and life. The world is ever-changing, and Saint Mary’s has changed with it. We are research-driven and relentlessly pursue the best learning and teaching practices for girls. Saint Mary’s inspires girls to step outside their comfort zones, engage their minds, amplify their voices, and discover who they are and who they want to become. One hundred percent of our graduates are accepted into college, and Saint Mary’s girls graduate with stronger academic skills, demonstrate higher science self-confidence, display higher levels of cultural competency, express stronger community involvement, and exhibit increased political engagement. They also have access to an

SCHOOL

alumnae network of over 10,000 women. With real-world learning experiences, abundant leadership opportunities, a supportive college counseling program, and a wide array of liberal arts subjects, girls have choices in their learning and discover their unique talents, interests, and life goals at Saint Mary’s School.

Why attend a boarding school?

There are many compelling reasons to go to a boarding school. Extended access to campus facilities, additional time spent with teachers and peers, and vibrant locations further enrich a student’s experience as they discover their unique talents, interests, and life goals. Boarding schools offer a home away from home where students gain a greater sense of responsibility than their peers. Students also find teachers who love to teach and who, along with their families, are a part of the community. At Saint Mary’s, students are surrounded by classmates who want to go to college and who enjoy stretching their academic muscle. With small class sizes, students are never just a number.

Learn more at sms.edu/admissions

Excellence in education

happenings

The team behind downtown Raleigh’s Wye Hill Kitchen & Brewing has opened Glasshouse Kitchen in RTP. Named because the restaurant has floor-to-ceiling windows on three sides, the menu features pizza, sandwiches, salads, and small plates. glasshousekitchennc.com

Strike & Barrel has reopened at its renovated 24,000-square-foot space in Wake Forest. The fun includes traditional bowling, duckpin bowling, fowling, bocce, snookball, cornhole, shuffleboard, arcade games, and a chefdriven, full-service kitchen. strikeandbarrel.com

KRAVE RALEIGH, an alternative to the traditional alcohol bar scene, opened at 709 N. Person St. in Raleigh. The bar and teahouse serves drinks with kava, kratom, CBD, and delta products. kravekava.com

New Waters Recovery, a new high-end detox and mental health assessment facility (a first in the state) has opened in Raleigh, bringing an unprecedented level of care to people in North Carolina and throughout the Southeast who are struggling with substance misuse and mental health issues. newwatersrecovery.com

The Wake County Animal Center has hosted a series of Community Pet Days, which offer lowcost wellness services, along with resources on how to find affordable pet food and supplies. A local veterinarian is on hand to offer vaccines and wellness exams for $10, and Wake County Animal Center staff provides $5 rabies shots and $10 microchipping (cash only). The next one is being held at Dorcas Ministries in Cary on November 6 from 10 a.m. to 1 p.m. wakegov.com

The Raleigh Iron Works district is already expanding. Joining Raleigh Iron Works and Dock 1053 will be a 10-acre mixeduse development consisting of three renovated warehouses. Work on the project between Atlantic Avenue and Laurelbrook Street is expected to begin by the end of the year. The first revealed tenant, Triangle Rock Club, is planning to open a climbing gym in the former location of Big Boss Brewing, which closed in August (a new location is expected in 2023). The 40,000-square-foot facility will have more than 100 climbing lanes, a large bouldering area, two yoga studios, and additional fitness space.

Adidas and NC State student-athlete advisory committee Pack United collaborated on a project to enhance the experience at the Raleigh Girls Club gym. The team brought local mural artist Sean Kernick on board and also renovated the gym space with a new paint job and various new equipment.

Drivers, slow your roll when it comes to downtown. THE RALEIGH CITY COUNCIL approved a measure to reduce the downtown speed limit from 35 mph to 25 mph, and it’s enforceable now. The city also approved removing double-turn lanes at seven downtown intersections.

Kane Realty Corporation, a full-service real estate development and management company, and AEG Presents, a global leader in live events, announced plans for a 35,00-capacity concert venue in Raleigh’s new entertainment district, Downtown South. The state-of-the-art venue, which will also be available for private events, is designed to flexibly accommodate indoor shows (both seated and standing) of multiple sizes. It will also feature an intimate rooftop lounge. Construction on the venue will begin spring 2023, with the grand opening planned for fall 2024.

North Carolina Public Radio – WUNC has named Paul Hunton as the station’s new president and general manager. Hunton has worked in media for more than 20 years, including 16 years in public media. He has most recently served as general manager of Texas Tech Public Media, the West Texas NPR, and PBS affiliates owned by Texas Tech University.

In an effort to support local foster and pet rescue organizations, Triangle Barkitecture, a one-of-a-kind pet architecture and design competition to raise money for pets in need, returned to Boxyard RTP in October. Eighteen teams consisting of local architects, engineers, designers, and creative minds from all over the Triangle competed to create the best custom pet architecture that was auctioned off at the event, with 100% of those profits going to pets in need. This year’s rescue partners were Freedom Ride Rescue of Raleigh and Paw Prints Animal Rescue of Garner.

Raleigh film company

Uptone Pictures and its producer Michael Davis released the movie Paul’s Promise to theaters in more than 200 markets in October. Starring Dean Cain, the movie is set in the peak of the 1960s Civil Rights movement. It presents the inspiring true story of a man who started one of the first integrated churches in the American South. The home entertainment release is set for December 6.

Budgeting and the Holidays

GETTING THROUGH THE SEASON WITHOUT DRIVING THROUGH YOUR BANK ACCOUNT

IF YOU FEEL LIKE this year has flown by, you’re not alone; it seems as though summer pool days and beach trips were just a few weeks ago. Now we’re getting out holiday decorations and planning family dinner menus or looking for an ugly Christmas sweater. Even though this season happens each and every year, the holidays still manage to sneak up on us somehow.

Our hope is that your holiday season is filled with reasons to cel ebrate. In 2022, maybe you purchased a home, got a new job, started a fam ily, or opened your first ever savings account. No matter how big or small the milestone, you deserve to celebrate all you’ve accomplished this year.

Our only financial advice for the holidays is this: Don’t let the joy of the season distract from the goals you have for your financial future.

WHY THIS YEAR WILL BE AN EVEN BIGGER CHALLENGE

Supply chain issues, inflation, and increasing costs of living will make this coming holiday season a more expensive one. We can expect to see small holiday purchases re ally add up, from the ingredients for your favorite Thanksgiving Day side dishes to the lights you’re hanging on your tree. That means you’ll have to be extra savvy and really pay atten tion to the details if you’re planning to stick to your budget.

IDEAS TO MAKE SHOPPING EASIER

1. Make a list

Everyone knows you don’t go

grocery shopping when you’re hun gry because you’ll make some un necessary food purchases. The same can be said for gift shopping. It’s best to make a list of all the gifts you need to purchase for the holi days, and do your best not to add on any impulse buys while you’re tackling your list.

2. Draw names

This is the old faithful of holiday hacks. A lot of us have really big fami lies or tons of friends we want to bless with gifts. Drawing names and focus ing on a singular gift for each group of loved ones can be a great way to stick to a budget without missing any of the holiday cheer.

Bonus: You can always keep your gift recipient a secret to add a little spice.

3. Gift experiences instead of presents

One new trend we keep hear ing about is planning a shared expe rience instead of exchanging gifts.

It’s easy to stay busy throughout our everyday lives and forget to carve out time to see the people we love.

Planning a get away, staycation, or adventurous trip together can be the best way to save on the cost of buying gifts while making just a little more ef fort to give people what they really want, time with you.

WAYS TO PLAN FOR NEXT YEAR

Maybe you already know your budget is blown for this year. Don’t get discouraged! It happens to all of us. You can always use your current expe rience to help shape your future goals.

1. Keep a running list of gifts that are perfect for your loved ones and look for sales throughout the year. The added thoughtfulness is sure to make it that much more special.

2. Put money away each month just for Christmas shopping. A small amount from each paycheck or per month can go a long way. $20 per pay period? You’ll save up around $500 in a year without having to make any major changes to your budget.

3. Talk to your family and friends in the summer months to decide on how you want to celebrate to gether. Whether it’s drawing names, planning a trip together instead of presents, or another fun idea, there’s always an alternative to racking up debt on holiday parties and gifts.

START PLANNING NOW TO MANAGE YOUR HOLIDAY SPENDING.

WRITTEN BY ELEANOR HAWTHORNE, COASTAL CREDIT UNION

A Beautiful Smile Can Make Your Holidays Brighter

Let’s be honest The holidays can be stressful! Reconnecting with friends and family, hectic lastminute shopping trips, and a lack of time for just about everything can make anyone feel overwhelmed. But you know one little thing that can go a long way this time of year? A smile.

Smiling makes an impactful im pression. It’s contagious, and it offers a number of additional benefits to yourself and others. It helps you:

• Look vibrant and youthful

• Elevate your mood

• Reduce blood pressure

• Appear more confident and approachable

WHY DON’T WE WANT TO SMILE?

So, with all the benefits of smil ing, why do so many people hide their smile? Many people have some aspect of their smile they want to change or improve. The reasons can vary by person, but some of the most common include:

• The color or shape of their teeth

• Missing or broken teeth

• Irregular spacing between teeth

It goes without saying that good oral hygiene (brushing and flossing at least twice a day) and preventive den tal checkups every six months are the best way to stay on top of your dental health. But if you have imperfections you’d like to correct, they can often be addressed in as little as one visit.

WHY IS YOUR SMILE NOT ALL YOU WANT IT TO BE?

First, let’s look at some of the worst stain-causing culprits you may want to avoid:

• Coffee, tea, and wine

• Balsamic vinegar

• Various fruits, such as cherries, blueberries, and blackberries

• Richly colored sauces, like those containing curry and tomato

• Candy and other sweets con taining large amounts of food coloring

Food and beverages are not the only cause of discoloration of the teeth. Other contributors include:

• Tobacco products

• Certain medications, like many used to treat high blood pressure

• Over-the-counter products, like antihistamines

• Certain antibiotics, such as tetracycline and doxycycline

• Radiation and chemotherapy, especially when used in the head and neck areas

• Aging and genetics

• Poor dental hygiene

TREATMENT OPTIONS

In some cases, veneers (thin coverings usually made of porce lain) are the best option for se verely stained teeth, as well as for disguising a variety of cosmetic flaws. One added benefit of ve neers is that they are not suscep tible to staining.

Regardless of the cause of discoloration, there are numerous solutions to brighten and whiten your smile. Professional treat ments like Zoom! or KöR may offer the best long-term whitening results. Whitening products that are readily available on the mar ket can be abrasive and potentially

WRITTEN BY DR. EDMOND SUH, D.D.S.

make your teeth more susceptible to staining. Consult with your dental care provider to discuss the healthiest way to whiten your smile.

Having whiter teeth can be an overall confidence booster both per sonally and professionally. And the great smile that comes with it will certainly help you to spread some holiday cheer this season!

Edmond W. Suh, D.D.S., is the owner of Supremia Dentistry in Wake Forest. He is an international lecturer on advanced esthetic dental procedures, and leads an award-winning team that has completed extensive training and continuing education to implement the latest technologies and techniques. For more information on obtaining the smile you deserve, call (919) 556-6200 or visit www.supremiadentistry.com.

IMPROVING YOUR SMILE CAN MAKE THE HOLIDAYS BRIGHTER.

BY JONATHAN FREDIN

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Trail tail

A DOE WATCHES an admirer only feet away as she feeds along the Neuse River Trail in Raleigh. A decrease in fall temperatures is bringing an increase of foot, wheel, and hoof traffic along the paved greenway system. Close encounters with deer are common, and always worth a photograph.