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JULY/AUGUST 2015 WASHINGTON, NORTH CAROLINA
IN THIS ISSUE
FEATURES & DEPARTMENTS
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24 36
WHAT'S IN STORE 16 Summer goods: Great summer buys in downtown Washington
LEAP OF FAITH 36 Take flight:
Skydive Little Washington delivers a breathtaking experience
COMPANY SHIPPED
LET'S EAT
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Crafting quality, continuing a legacy: Pacific Seacraft makes the cross-country journey to Washington
In the good old summertime … Hot weather treats along the Pamlico
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IN EVERY ISSUE 6 8 46 47
The Scene Advertiser Index Cast a Line
Antique cars a popular culture in the area
Railroads opened area up to markets elsewhere
HACKNEY LEGACY ON THE COVER 30
Moving history: Transportation a centuries-old family tradition
Kyle Pitchford plunges from a plane's cabin door and into the void after attempting what skydivers call a" bat hang."
Dining Guide Word on Wine Calendar Why I Love Washington
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CRUISIN' THE PAST HERE TO THERE 24 Pieces of yesteryear: 60 A connected history:
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Publisher’s Note
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NOTE FROM ASHLEY
Explore Beaufort County from a different perspective
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rom 11,000 feet everything looks small. Roads, fields and tree lines carve the landscape into geometric patterns of green, brown and tan. Water appears like glass, even on windy days. On descent, buildings begin to come into view, cars and boats appear like ants crawling the streets and creeks below. It’s an interesting perspective from an aircraft window — breathtaking, no doubt, when falling 120 miles per hour before the pull of a parachute. There are countless different ways to look at our town, both figuratively and literally. Each provides a unique perspective. None, perhaps, packs as much adrenaline into the experience as skydiving. Growing numbers are taking to the skies from Washington-Warren Airport, where Skydive Little Washington takes high adventure to another level. Follow along for the ride on page 36.
Long before the skies buzzed with activity, Washington grew upon a foundation built in large part by railroad. Recognizable landmarks such as downtown’s depot and the trestles crossing the Pamlico River stand as present-day reminders of a time when rail was king. Climb aboard and travel some of Washington’s historic lines on page 60. Transportation has been synonymous with one Washington family name for centuries. The Hackney “Haul of Fame” has its beginnings in a small blacksmith shop with the manufacture of buggies and surreys. The legacy lives on today with each Hackney modified vehicle leaving Washington for destinations across the U.S. The Hackney family story travels on wheels. Follow it on page 30. A shiny set of wheels and a manual transmission are all it takes to shift some local car enthusiasts into gear. Turning the key in a 1955 Chevrolet Corvette fires up strong childhood memories for Larry Lang, but it’s sharing a love of cars with
others that fuels his interest in classic car clubs. Cruise down memory lane in style on page 24. Long known for building some of the finest yachts to sail the seas, Pacific Seacraft’s boats are handcrafted right in our own backyard. The company made the cross-country journey to Washington from California in 2007. Catch the wind and set sail on page 20. Even if you can’t bring yourself to jump out of a perfectly good airplane, I hope this issue of Washington the Magazine inspires you to look at Washington from a different perspective. You never know what new appreciation might develop from a fresh point of view.
Ashley Vansant, Publisher
would love to hear what you think about Washington the Magazine. Email us at news@ Write We thewashingtondailynews.com or write to P.O. Box 1788, Washington, NC 27889. Letters chosen for publication to us may be edited for length and clarity. All submissions become the property of Washington the Magazine. 6 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
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Publisher Ashley Vansant
Editorial David Cucchiara Jonathan Rowe Vail Stewart Rumley Contributors Kevin Scott Cutler Will Preslar Virginia Finnerty Jane McCotter Advertising Director Kathryn Powell Marketing & Sales German Llodrat Cecilia Prokos Spencer Stanley Distribution Sylvester Rogers Art Direction Jason Scott Contact information Washington the Magazine P.O. Box 1788 Washington, NC 27889 Advertising inquiries 252-946-2144 Ext. 221 Subscriptions & change of address 252-946-2144 Washington the Magazine is published six times a year by Washington Newsmedia, LLC. Copyright 2015, Washington Newsmedia, LLC
THE SCENE
OUT AND ABOUT
Bath Fest Pirates galore turned out for Bath Fest, a celebration of the state’s first town and first port. Stretching down South Main Street and around Bonners Point, vendors and Bath Elementary School student art shared the streets, while living history actors showed visitors what it was like to live and thrive in 18th century Bath. The event also included a croquet tournament, music by the Beaufort County Traditional Music Association and performances by the BES choir and band.
Daisy and Bob Carr
Sally and Bartow Houston, Dianne and Barry Brawley
Theresa Lowry, Derrick Inscoe
Pam and Ed Hodges
Sophie, Drinda and Summer Sipprell
8 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
Scott and Patti West (and Murphy, the schnoodle)
Zania Plunkett and Julie Sizemore
Madeline Mombaerts, Mathesis Brinn, Rylee Lewis, Austyn Mombaerts
Bonnie Porter and Linda Thomas
Ruth Miller and Pat Axness
Little Art Show The Beaufort County Arts Council’s popular fundraiser, The Little Art Exhibit, was back in force this year on May 15. The event features 8-inch by 10-inch works donated by local artists, which are then passed out by random assignment to purchasers during the exhibit’s closing reception. From there, trading, bartering and begging commence. Approximately 130 paintings made it into the exhibit this year and all were sold.
Rob Cuthrell and M.J. Peters
Stuart Lannon and Scott Campbell
Bev and Bill Walker
Jane and Dick Barber
Cathy Waters and Alice McClure
Reg Smith, Bill Sykes and Virginia Finnerty
Mary Thompson and Marti Davis
Kay Woolard and Sharon Johnston
Les and Allison Woolard
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 9
OUT AND ABOUT
Norwood reception on the creek
THE SCENE
On a perfect sunny day, the banks of the creek were jumping with live music and plenty of seafood as friends and family of the newly wedded David and Lisa Norwood celebrated their nuptials at the family home on Broad Creek on May 23.
Hal and Garleen Woolard
Jules and Arwen Norwood
Kath Griswold, Phyllis Schulte and Carolyn Thomas 10 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
Alex Young, Al Young, Lisa Norwood, Dima Young, George Young
Judy and Steve Noble
Kay and Jeff Woolard
Brad Smith and Annie Slye
Chuck Phillips, Kevin Clancy and David Norwood
Kelsey Norwood and Joel Aviles
Waterway Marina It might have been the days of the Buccaneer Bash and the Pirates on the Pungo regatta, but the folks at downtown Belhaven’s Waterway Marina had plenty of food and entertainment lined up for the event. A memorial for Capt. Rodney Hill, grilled scallops, shrimp and crab cakes were provided by Georgie’s Sport and Oyster Bar and music provided by friends of Waterway Marina owners Les and Brenda Porter.
Stephanie Hill Warren and Annie Slye
Bud and Doris Scrase
Hal Stasch
Andrew Sweeney and Dave Reeves
Georgie and Laura Baker
Adriana (mom) and Adriana (daughter) DeJong
Brenda and Les Porter
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 11
THE SCENE
OUT AND ABOUT
WYCC Washington Yacht & Country Club held its summer festival, Summer Fun Fundraiser the first weekend in June. The three-day event featured bands, dinners and, of course, plenty of golf in this popular tournament.
Zack Keech, Monica Papworth, Joey Lecompte
Susan Hodges and Lee Hodges
Grayson and Leslie Hodges
Katie Yelle and Daniel Bergevin
Alexis Fraley and Andrew Archbell
12 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
Bob Wood, Grayson Hodges, Philly Angarole
Jeff and Lauren Bowes
Peg Bodie, Nancy Hackett, Mary Jane Cooke and Jo Beach
Dennis Cooke, Carole Lawler, Pat Coakley, Paul Coakley, Darrel Lawler and Frank Hackett
Karen Woodson, Ann Jones, Dottie Pledger, Shirley McPherson
Page and Walter Wright
Marsha Young, Keely Spruill, Glenda Hutchison
Danielle Reese and Jill McGrath
Tanner Bright and Racheal Bright
Susan Hill, Kristin Vansant, Molly Moore and Laura Beth Ross
John and Ruth Maiolo
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 13
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WHAT’S IN STORE
A piece of Washington
WRITTEN BY VAIL STEWART RUMLEY PHOTOGRAPHY BY WILL PRESLAR
Under the sea This beautiful translucent glass fish brings the sea beyond the doorstep, into any room in the house. Bring the sea home from Unique Gift & Framing in downtown Washington. $54.95.
Bird watching Seabirds are always a pleasure to watch at the shore. Now this egret can be a constant companion and a perfect fit for any room, from parlor to patio. This handpainted pillow can be found at River Girl Antiques in downtown Washington. $165.
Road trip Whether headed to the beach or out on the boat, carry your summer stuff in style with this cooler and beach tote by All for Color. These hot pink and turquoise bags will brighten even an overcast day and monograms are available for that personal touch. They can be found at Blue Crab Monogramming in downtown Washington. Cooler, $38. Tote, $22.
16 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
Pretty in Pink Nautical goes a new direction with this Barbara Gerwit nautical knots sheath in hot pink. Perfect for the garden party or a sunset walk on the beach, it can be found at Bloom Women’s Apparel, at the corner of Market and West Main streets in downtown Washington. $144.
So very charming Bright and colorful, this “charm” necklace will be quite the charming conversation piece. Handcrafted by local artist Jan Lamoreaux, it can be purchased at Lemonade Art Gallery in downtown Washington. $60.
Day at the beach Every beach or river outing needs the appropriate accessories. Wrap up after a swim with this Southern Tide limited edition beach towel and sip from your beverage of choice from this unbreakable acrylic Southern Tide tumbler. Both can be found at Russell’s Men’s Shop in downtown Washington. Towel, $45. Tumbler, $24.
She Sells Sea Shells Local artist Carol Mann’s framed original watercolor can transport anyone to a place by the seashore. Mann is an awardwinning painter whose work can be found at Lemonade Art Gallery in downtown Washington. $200.
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 17
WHAT’S IN STORE
Washington Welcome Celebrate Washington and the river life with this artistic accessory, perfect for the river house. Handpainted on wood, it can be found at Cottage Junkies, on Market Street in downtown Washington. $18.
18 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
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by Larry Boyd JULY/AUGUST 2015 | WASHINGTONPhoto THE MAGAZINE • 19
WIND AND WAVES
Crafting quality, continuing a legacy
20 • WASHINGTON THE MAGAZINE | MARCH/APRIL 2015
Pacific Seacraft makes the cross-country journey to Washington
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WRITTEN BY DAVID CUCCHIARA
n May of 2007, Pacific Seacraft, a legendary line of sailboats designed by Bill Crealock and headquartered in Fullerton, Calif., had finally seen too many years in the red. Filing for Chapter 11 after 30-plus years of production, the door was now open for a father and son duo to shift the sails and veer the course of a storied company. Steve Brodie and his father Reid acquired Pacific Seacraft out of bankruptcy in September of 2007, months before the recession would cripple the economy, dissolving and consolidating many popular
name-brand boat manufacturing companies across the country. Upon the purchase, the first of a collection of production molds were loaded onto four trucks. A company with Pacific in its name was getting a new home in the east. “(The move) wasn’t something that we planned for months and months. This was very spur of the moment,” Brodie said. “We had trucks on the road headed east before we even knew where we were going. We wanted to be here in Washington because it was home for us, but we were looking at facilities all up and down the East Coast. The first four
A Pacific Seacraft sailboat cuts through some light surf at Cape Lookout. PHOTO: BILL KUND | PACIFIC SEACRAFT
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 21
Pacific Seacraft vessels are built from the outside in with a heavy hull and practical interior. Here a sailboat coasts along the Virginia coastline. PHOTO: BILL KUND | PACIFIC SEACRAFT
drivers were told to drive east and we’ll tell you on the way where you’re headed.” Twenty-four tractor-trailer loads, carrying the manufacturing process’ enormous blueprints, made the 2,640-mile journey from California to North Carolina
The warehouse, a former part of the National Spinning Company’s yarn factor y, resembles that of an artist’s loft — messy and convoluted, yet practical and functional. There are very few large, bulky machines present
A lot of boats today, the interior is designed first — the hot tub with the king size bed, then they figure out how they can work a boat around that. With us, our philosophy is very much the opposite of that. for a fresh start based on old methods, cherished designs and a new business strategy. Gone is the production line. The once 146-employee facility is now a smaller operation with 19 employees, a production manager and an owner. 22 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
on the floor and even the wooden scaffolding is assembled to fit specific needs. But from the disorder emerge some of the highest quality sailboats on the market today. Production manager Raul Oliveres, 47,
began working for the company at the age of 18, working his way up the latter and, ultimately, across the country. “There’s a big difference over here … I used to have 10 supervisors and each one took care of their groups. Over here, I can handle everything by myself. I have a helper, but other than that, it’s pretty easy to handle everything.” “What we like to do is really high-quality work. Everything is exactly the same it was 30 years ago in terms of quality.” Outside of building sailboats, Brodie has also taken on refitting vintage yachts in an effort to reinvent the company and stay afloat in what is now an economy on the rise. Pacific Seacraft’s nine models are robust, built heavy and capable of navigating long voyages smoothly in choppy seas. Each yacht is crafted with a hand-laminated fiberglass hull, exterior
gelcoat finish, and is fitted with an auxiliary diesel engine. Most of the sailboats come with two keel options — a standard, deeper keel and a shoal draft version with a shallower bulbous base. The building process varies, taking anywhere from six months for the smaller lines to 20 months for a highly customized larger model. From contact to sale, Brodie says, a transaction can take as much as three years. “Most of our customers have very specific ideas of what their boat is,” Brodie said. “Regardless of what we try to do anticipating what those desires are, we’ll guess wrong every time. Once we’ve met with the owner several times and identified all the custom options on the boat, some of those options sort of continue through the process, but early on, there are certain things that have to be decided.” Unlike the high-performance powerboats, sailboats attract a varying demographic of consumers. No vessel is ever built the same, as each buyer often customizes their own to fit unique specifications. “Everything about these boats, the shape, the combinations, the furniture placements, it’s all about offshore comfort and stability,” Brodie said. “A lot of boats today, the interior is designed first — the hot tub with the king size bed, then they figure out how they can work a boat around that. With us, our philosophy is very much the opposite of that.” Currently, Pacific Seacraft is putting the final touches on a new model crafted by yacht designer Robert Perry, a 61-foot vessel fitted with a spacious cabin, jet-black exterior, twin masts — a dual cockpit ketch. While the smaller, more distinguished sailboats cost anywhere from $250,000 to $750,000, the 61-footer will cost around $2.5 million upon completion.
PHOTO: WILL PRESLAR
On the left is a 1997 40-foot Pacific Seacraft in the final stages of being refitted for owner Bill Kund. On the right is a 1991 37-foot model, one of the staple vessels of the company, destined for Hong Kong.
JULY/AUGUST MAY/JUNE 2015 | WASHINGTON THE MAGAZINE • 23
PAMLICO PAST
Pieces of yesteryear WRITTEN BY JONATHAN ROWE
Antique cars a popular culture in the area
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ld American metal gleams in the sunlight, leather seats await a driver and passengers. Through a starting process that few today know how to execute, an engine roars to life and a car hits the road. For some, it’s a social thing. For others, it stems from childhood memories and wanting to share the history that comes with it. But no matter the motivation, antique and classic cars have a rich culture in Beaufort County.
24 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
PHOTOGRAPHY BY WILL PRESLAR
For longtime Washington residents Preston Turner and Larry Lang, it’s a mixture of a love for automobiles, history and sharing that history with others. Car clubs in the area host regular meetings and shows, showcasing car models from yesteryear, most of which have custom paint jobs and tires with thick whitewalls that are seldom seen on today’s vehicles. “It’s about camaraderie — sharing stories, living the past, simpler times,” Lang said. “I think that’s the thing — some childhood connection or promoting yesteryear.” Area car clubs like Lang’s own Down East Rods and Classics or Turner’s Coastal Plains Chapter of the North Carolina Region of Antique Automobile Club of America and others like the Coastal Carolina Ford Club host regular cruise-ins, events that allow those with similar interests to gather and celebrate their rich-in-history automobiles. The cruise-ins also serve as a means
It’s about camaraderie — sharing stories, living the past, simpler times. I think that’s the thing — some childhood connection or promoting yesteryear.
This 1930 Ford Roadster convertible is one of six antique cars owned by Preston Turner.
for classic car enthusiasts to share the history with those of younger generations and while some value showing off their unique piece of the past, others are focused on keeping the love of owning and preserving that history afloat. “My biggest enjoyment is sharing them with someone else that enjoys them,” Turner said. “I don’t do it just to show off what I have. I enjoy showing them to other people and sharing it with somebody and promoting history. Now, the older people are dying out and the younger people, we’re trying to get them interested in (antique cars). We work hard on bringing
the younger people into this. There’s nothing in this world worth having if you can’t share it with somebody.” And both Turner and Lang, like many others in the area, have made it a lifelong hobby of not only preserving that history, but promoting and sharing it with others. Turner himself has three Model A Fords, a 1937 Buick, a 1953 Kaiser and a 1960 Studebaker. At one time, he had nine antique cars total, the first of which was a 1955 Buick that he restored himself, something Turner says he has done with several of them and enjoyed every minute of it.
“It’s relaxing to me,” Turner said. “Even if you get greasy and skinned knuckles, it’s still fun. It kind of keeps you out of mischief, lying under cars all the time. I’m almost 80 years old and it keeps you out of the rocking chair.” With Lang, it’s not just sharing stories and the history. It's the feeling he gets when he revs the motor and the childhood memories that surface when riding in his 1955 Chevrolet Corvette, a ride he inherited from his father. “For me, it’s about getting in the car and just hit it, go through the gears and your troubles just kind of disappear for a JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 25
Larry Lang, president of the Down East Rods and Classics, poses with his 1965 Ford Falcon and 1955 Chevrolet Corvette, a car that has been in his family since his childhood.
26 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
There’s nothing in this world worth having if you can’t share it with somebody.
JULY/AUGUST MAY/JUNE 2015 | WASHINGTON THE MAGAZINE • 27
The interior of Larry Lang’s 1955 Chevrolet Corvette is quite different from that of a modern-day car. Everything inside and out is original, just as it was when Lang used to ride in the car with his family as a boy.
little while,” Lang said. “I absolutely love a manual transmission, and a manual in a 1950s or ‘60s car is one of the best thrills you could have. Those sounds bring back my childhood, riding with my dad and hearing those gear shifts.” But what really constitutes an antique or classic car? Turner says that although a car has to be at least 50 years old to be considered an antique, his club has a 25year limit for the sake of sparking interest from younger people. Lang says his club has a similar mentality when hosting cruise-ins,
allowing younger people who have cars that mean something to them to join the cruise-in and showcase a piece of their own history. “If they’re proud of it, it doesn’t necessarily have to be old,” Lang said. “We want people to be involved and not be concerned about what they have. There are cars that are newer and may have not made any special list, but it still means something to them. A 20-year-old car could have meaning to someone who owns it.” Regardless of the year, make and
model, the love of cars is something that clubs like those to which Lang and Turner belong carry on through stories, outreach and doing what they love most — preserving and restoring classic and antique cars. “It really is like a big family,” Turner said. “You know everybody, and you share a common interest, and most of the people in these car clubs share the same belief on restoring an old car. There’s many hobbies that people enjoy, but antique automobiles, to me, are the most enjoyable.”
Preston Turner uses his 1937 Buick Limo for services like transporting newly weds to their big event and features it at car shows locally. JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 29
MOVING ON
Moving history
Transportation a centuries-old family tradition STORY AND PHOTOS BY VAIL STEWART RUMLEY
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Every VT Hackney fire/rescue truck is made in Washington. With a stellar reputation in the vehicles, Hackney was called upon to replace NYPD’s command center vehicle after 9-11. Normally a 6-month process, employees worked 24/7 to get the job done in less than two weeks.
icenses in New York City and San Francisco, taxicabs in London, high-stepping ponies, Coca-Cola delivery trucks, vehicles equipped to tackle the biggest fire and the most daring rescue. One might think that those things have nothing in common, but they do: one family, one name and 400 years of transportation. The stor y starts in 14th-centur y England and ends in Washington, seven centuries later. It begins with one family, the Hackneys, a name thought to be an Anglicized version of the French name deHacquenne. They were wheelwrights — those who made their living repairing wooden wheels on carts and carriages — and carriage makers, with their first claim to fame the Hackney London Coach, known as England's first taxi. It’s unlikely those enterprising Hackneys in 1621 London would realize what a lasting impression the company would make, the name trickling down through history to, in small ways, become synonymous with transportation of all types. “Hack” is a shortened version of Hackney: every big city cabdriver in the United States owns a hack license; taxis in England are casually called hacks; the Hackney pony bred to pull the coach, on a winding route through 17th-century London’s narrow, cobblestoned streets, still exists as a show breed today. JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 31
“I don’t know whether the cart came before the horse,” Hodges Hackney laughed. Hodges Hackney retired this year from VT Hackney in Washington, the modern-day version of the company his grandfather started in 1908 — Washington Buggy Company, later J.A. Hackney and Sons. Between the 14th-centur y wheelwrights and the now-multinational corporation is a straightaway filled with people and cargo being moved, courtesy of the Hackney family. 32 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
It was Samuel and Jennings Hackney, grandsons of the first London Hackney coachbuilder who made the jump to the American colony of Pennsylvania in 1698. Samuel would move to the wilds of eastern North Carolina in the mid-18th century, and it was his greatgrandson, Willis Napoleon Hackney, who started a carriage-making company in Wilson, then expanded when business took off. “They felt like they needed to grow here in Washington because of the success of Wilson,” Hodges Hackney
said. The family-owned company Hackney Brothers in Wilson would operate for 143 years — in 1902, making 15,000 carriages a year. It was Willis Hackney’s son, George, who would open the Washington branch of the business with the Washington Buggy Company, though with the surplus of wagons and carriages on the market after World War I, the vehicle market took a hit, and many of the offshoot Hackney companies, including the Washington Buggy Company, were dissolved.
Between the 14th century wheelwrights and the nowmultinational corporation is a straightaway filled with people and cargo being. moved, courtesy of the Hackney family.
This J.A. Hackney & Sons advertisement for the company’s truck bodies features a pinup girl, a popular form of advertising in the 1940s.
However, the original survived and thrived for one reason. “Hackney Brothers Company was always in operation,” Hodges Hackney said. “The main company had already begun making the transition to motorized equipment and they were able to ride it through. They were smart enough to make them separate companies so the main company wouldn’t go down.” From 1923 to 1946, there was no Hackney company operating in Washington, but that changed
when James Hackney Sr. went into partnership with his son after World War II. With $1,000 capital, out of a shed on the corner of Third and Bridge streets, they started a company that offered both electrical contracting and horse-drawn pleasure buggies. But located right next door to a Chevrolet dealership and across the street from the Dr. Pepper Bottling Company, the Hackneys realized the wave of the future: deliver y truck bodies. Later, more success would be found in refrigerated truck bodies. Eventually,
with grandsons Jim and Hodges Hackney on board, Hackney and Sons cornered the U.S. market on sales, and when the Wilson Hackneys decided to get out of the transportation business, the Washington Hackneys snatched up the Company. In those intervening years, the Wilson Hackneys had cornered their own share of a different market. “Hackney Brothers dominated the dairy industry,” Hodges Hackney said. Delivery truck bodies, refrigerated truck bodies, dair y truck bodies — JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 33
The Hackney nameplate can be seen on beverage truck bodies in 60 countries across the world and numerous fire/ rescue trucks throughout the United States.
the expansion, first nationally, then internationally, was not over: in the mid-1980s, Hackney and Sons made its first attempt at fire and rescue vehicles. A decade later, the business took off again, with the help of Hackney hire Ed Smith. “He just took it to another level and
modified it and turned it, truly, into a fire vehicle,” Hodges Hackney said. Every Hackney fire and rescue truck, destined for cities and towns across the U.S., continues to be made in Washington at Hackney Avenue and Fourth Street. Though the company was sold in the mid-1990s, the last Hackney in
the transportation business would continue as the head of VT Hackney’s international division until this year. But the legacy lives on, through the Hackney nameplate found in 60 countries; through the Englishspeaking world, long part of an international lexicon.
The Hackney family has always had a hand in transportation, from horse-drawn coaches to rescue command center vehicles with the latest technology. These are a few Hackney offerings through the early years. 34 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
Originally bred to pull a Hackney carriage for those wealthy enough to own one, or to pay for a single ride across London, Hackney ponies have thrived as high-stepping show horses in the United Kingdom and the U.S.
PHOTO CREDIT: HACKNEY HORSE SOCIETY
WILLIAMSTON
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 35
SKY HIGH
Take flight Skydive Little Washington delivers a breathtaking experience like no other WRITTEN BY DAVID CUCCHIARA | PHOTOGRAPHY BY WILL PRESLAR Kyle Pitchford successfully attempts what skydivers call a “bat hang.” Pitchford also completed his first helicopter jump earlier in the day.
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t 11,000 feet above Earth’s surface, a pearly white and blue-striped Cessna 182 wide body airplane was barely visible to the naked eye. Cutting through the crystal sky above the Washington-Warren Field Airport, the plane carried only the bold, brave and adventurous. Transportation, after all, was not the objective, but a vehicle for the intrepid. Resting upright on a wooden picnic table next to the runway, a portable radio crackled to life, alerting others in the area that the empty airspace would soon be filled — with human bodies. “We’re skydiving,” the pilot said. Seconds later, two tiny black specs were ejected from the fuselage like ants crawling from the top of an anthill, one after the other, perfectly spaced. With each passing second, traveling upwards of 120-miles per hour, the dots became larger and larger, until colorful canopies emerged in the clear sky, gracefully decelerating the free fall. The first jump, a tandem, coasted onto the
You feel like you’re flying. Most people think, oh, it’s going to be like a roller-coaster ride or a falling feeling. Nope. It’s completely different. I can sit and explain it to you, but you’re not going to know until you’ve been there. grass, the instructor’s left knee skidding the rig to a halt. The second jump, a solo, landed comfortably 50 yards away. “It’s not a fast acceleration, it’s a gradual acceleration, so there’s no falling feeling,” said John Hayes, the co-owner of Skydive Little Washington. “You feel like you’re flying. Most people think, oh, it’s going to be like a roller-coaster ride or a falling feeling. Nope. It’s completely different. I can sit and explain it to you, but you’re not going to
Elliot Kornegay floats back down to earth and free falling 120-miles an hour. Kornegay, a high-voltage power line worker by trade, picked up skydiving as a hobby years ago. JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 37
A group of skydivers boards John Hayes’ Cessna 182 wide body airplane, which will climb up to 11,000 feet.
know until you’ve been there.” Skydive Little Washington opened its cabin doors at the Washington-Warren Field Airport for the first time in December 2013 and has been offering the willing — adrenaline junkies to nervous first-timers — a truly breathtaking, exhilarating experience. Hayes, a pilot with nearly a dozen different flying certifications, and Ingrid Stephan, a native of Switzerland, co-owner, pilot and an optometrist by trade, took a leap of faith opening up a business driven by risk, but haven’t looked back (or rather, down). Upon the completion of the first jump, veteran skydiver John Nelson detached first-time student Ashton Lowe from the tandem and walked over to the clubhouse. As Lowe reveled in excitement and awe, Nelson casually carried his equipment upstairs, where Jacob Smith, the parachute packer, or “rigger,” as they’re officially called, would spend the next eight minutes reloading the canopy. “That’s the biggest office in the world and it’s mine,” Nelson said pointing to the sky. “A lot of guys, they jump for fun, but I also do it for a living. When I wake up in 38 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
the morning, I don’t say, ‘Ugh, I have to go to work today.’ I say, ‘heck yeah, the weather is good, and I’m going jumping.’” A certified skydiving instructor, Nelson sports a viridian Under Armor windbreaker and tattered, shredded diving pants that have logged well over 3,000 jumps. Like his pants, Nelson’s leg is also bruised and battered, having supported more than 5,000 landings. Standing on the deck of the clubhouse, puffing an electronic cigarette, Nelson, 30, spoke of past experiences at 11,000 feet — instructing a paraplegic army veteran, having to describe spectacular scenery to a blind jumper in flight and surviving a couple of close calls. Donning a plain gray turtleneck and some old jeans, chain-smoking a pack Marlboro Lights, Sam Haley, 60, listened to Nelson’s stories intently. Nelson may have recorded 10 years worth of jumps, but Haley, an avid diver, had 37-years worth of stories to tell. “I would tell you it’s something not everyone in the world has done, but it’s something everyone should do at least once,” Haley said after discharging himself from a hovering helicopter for the first time.
“Unfortunately, there are millions of people that won’t understand. It’s hard to describe until you go up there, but when you’re up there, you’re free. If you’ve ever had a desire to fly like a bird, that’s your opportunity.” For those eager but hesitant, Hayes, the pilot, and Nelson, the instructor, must follow a detailed list of safety precautions and regulations controlled by the Federal Aviation Administration. Every time Hayes takes a group of divers up, he must maintain two-way radio communication with U.S. Marine Corps Air Station Cherry Point, while following all standardized radio protocol. The planes and all tandem rigs must be inspected by the FAA on a regular basis. “Most people, when they think of a skydiving school, they think of a bunch of cowboys jumping out of airplanes,” Hayes said. “We’re one of the most regulated parts of the aviation industry … We’re not just opening up the door and flinging bodies into the void.” Every jumper must go through 20 minutes of instruction and fill out a waiver of liability. Insurance covers the plane and the business itself, but not the act of skydiving.
Kyle Pitchford walks back from the drop zone to the clubhouse after his jump.
I would tell you it’s something not everyone in the world has done, but it’s something everyone should do at least once.
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 39
The plane, which holds up to four divers, usually takes about 15 minutes to climb to 11,000 feet. The free fall takes about 45 seconds in a tandem and approximately one minute for solo divers. The parachute ride lasts anywhere between five to seven minutes. Skydive Little Washington recently purchased a helicopter fitted for not only skydiving, but Hayes’ offseason crop-dusting business as well. The helicopter, Hayes said, offers an entirely unique skydiving experience. “The helicopter is doing about 20 miles an hour almost in a hover, so when you step off your body accelerates rapidly for the first few seconds,” he said. “After the first few seconds, it’s just like a normal skydive. It picks up and there’s no falling feeling any more. The first few seconds of a helicopter jump, that’s the most exhilarating.” In the coming months, once the City of Washington hashes out the details and offers its approval, Hayes and Stephan hope to open a flight school for prospective pilots, as well as helicopter tours for locals and tourists over the city and Pamlico River. “Ever y aspect of skydiving appeals to me — the airplane ride, the helicopter ride, the climb to altitude, the exit, the free fall, the canopy ride,” Haley said after his jump. “There’s not one thing about it that, to me, is a turnoff. Some people will jump one time and never come back. They have adrenaline overload and can’t handle it. I’m an adrenaline junkie.” “I’m 61. I will be jumping, God willing, when I’m 81. This is something that everyone needs to try.” 40 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
This shot was taken from John Hayes’ newly purchased helicopter. Hayes hopes to provide waterfront helicopter tours to locals and tourists in the future.
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 41
ECONOMIC
SOCIAL, and ENVIRONMENTAL
SUSTAINABILITY Employees, the driving force of our operations
We’re more than a mining company. With more than 800 employees and an annual payroll of $75 million, PotashCorp-Aurora helps drive eastern North Carolina’s economy.
42 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 43
Join us for a Outstanding time along the Pamlico River
ACK! IT’S B
LOCAL BLUE CRAB & SHRIMP,
GREAT DANCE MUSIC & A STUNNING SUNSET
AUGUST 15, 2015 5:30 - 10:00 Music by the Ginger Thompson Band
WA S H I N G T O N HARBOR DISTRICT 44 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
All You Can Eat Local Crabs, Shrimp, Fried Chicken, & all the Fixings
Cash Bar BEER & WINE
Tickets $45.00 First beer free! Little Shoppes & Washington Chamber of Commerce, Online at WHDA.org 2015 CORPORATE SPONSORS
On the Waterfront Restaurant, Zaxby’s of Washington, Potash Corp|Aurora, Lee Chevrolet/Buick, Washington Daily News, Coldwell Banker Coastal Rivers Realty, First South Bank, Tayloe’s Hospital Pharmacy, WITN & Special Thanks to Bud Light
GREENVILLE TOWN COMMON
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 45
ADVERTISER INDEX 692 Olive, 45 Acre Station Meat Farm, 48 Allstate Insurance/Ryan Whitford, 5 Beaufort County Community College, 59 Biggs Funeral Home, 35 Century 21/Alexis Davis, 15 Century 21/Brenda Evans, 5 Coastal Carolina Regional Airport, 46 Coldwell Banker Coastal Rivers Realty, 3 Crystal Coatings, 18 Daughtridge Patio & Hearth, 45 Dr. Lee Lewis, DDS, PLLC, 23 Eastern Dermatology & Pathology, 46 Edward Jones/Rod Cantrell, inside front cover El Charrito, 48 Executive Personnel Group, 14 Eye Care Center, 43 Farm Bureau Insurance, 5 Feyer Ford, inside back cover First Bank, 65 First South Bank, 14 Gail Kenefick/CBCRR, 14 Gerri McKinley/CBCRR, 43 GoldenWay Home Care, 18 Gregory Poole Equipment Co., 15 Lone Leaf Gallery, 43 MAST Pharmacy, 35 Mia Amor’s Pizza, 49 Moss Landing, 42 On the Waterfront, 48 Pair Electronics, 19 Phillips-Wright Furniture, 44 PotashCorp Aurora, 42 Pungo Machine Shop, 58 Ridgewood Rehabilitation & Living Center, 19 South Market Antiques & Little Shoppes, 44 Southern Nest Antiques, 44 State Farm Insurance/Mauri Evans, 42 Stewart’s Jewelry Store, 7 Tayloe’s Hospital Pharmacy, 19 The Tavern at Jack’s Neck, 49 Vidant Belhaven, 19 Vidant Health, back cover Washington NC Art Galleries, 45 Washington Harbor District Alliance, 44 Zaxby’s, 49
W
CAST A LINE
S
Summer fishing on the Pamlico
ummer fishing on the Pamlico River can be full of options for creative anglers. On any given outing, anglers can catch speckled trout, puppy drum, flounder and stripers on artificial or live baits; croaker, spot, sheepshead, black drum, spadefish, tautogs, gray trout on baited twohook bottom rigs; bluefish and Spanish mackerel on trolling gear or casted artificial baits; tarpon on fresh cut bait; or giant red drum on fresh cut bait or popping cork rigs. Targeting a specific species is always a fun hunt. However, sometimes just leaving the dock with an open mind with no specific expectations can yield lots of pullage and a cooler filled with a variety of fish. Exploring the depths of the Pamlico Sound on pretty days for the saltier species is just as much fun as getting up in a creek and catching largemouth bass and white perch. We have so much variety that choosing what to do can sometimes be the most daunting challenge to your day. Variety is perhaps the most attractive aspect of our fisher y; however, the downside of our fishery is that it can be highly variable from year to year. Sometimes figuring out a fishing pattern for a particular species one season of one year often won't yield the same results the next year. This is due mostly to variable seasonal and annual weather patterns, which have a strong influence on precipitation,
WRITTEN BY CAPT. RICHARD ANDREWS
runoff and salinity in the estuary. Sorry folks, it's just the nature of the beast. Drier years tend to produce more options and wetter years tend to limit our options. During wetter years, those who are less particular about what species they catch can still catch plenty of fish. If you fish by the principle that there are always fish to be caught somewhere and
you can find that bite, then you'll be consistently successful on the Pamlico. Summer fishing can be a bit different than during other times of the year when water and air temperatures are milder. Here are a few things to remember to increase your success during the summer months: 1. Fish very early or very late in the day. Fish are more active during the cooler, lower-light hours of the day. 2. Use more live bait. Live bait is especially effective during the hot months, especially as the sun starts beating down on you in the middle of the day. 3. Carry plenty of water and wear protective clothing. Staying ahead of dehydration and protecting yourself from getting fried like an egg in the summer heat will make you more comfortable while you're out on the water and motivate you to stay out longer, put in more time on the water, and catch more fish through increased effort. Get out and fish the uncrowded, pristine waters of the Inner Banks in the summer. In my opinion, it's a great alternative to the overcrowded beaches and a great way to see one of the best parts of North Carolina's coast. Capt. Richard Andrews is a resident of Washington and the owner of a local year-round guide service offering fishing excursions on the Pamlico and nearby rivers. He can be reached at 252-945-9715 or richard@tarpamguide.com JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 47
DINING GUIDE
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WORD ON WINE
T
Cool down with summer wine cocktails WRITTEN BY VIRGINIA FINNERTY
he warm temperatures of summer tend to make most of us crave cool drinks. Wine spritzers and cocktails are a delicious and refreshing option on those days the mercury goes above 90 degrees.
A pinch coarsely chopped mint Make cucumber water by grating, blending and straining a cucumber. Add cucumber water, fume blanc, lime juice, sugar and mint to a cocktail shaker. Shake with ice. Strain into a serving glass and top with 3 ounces sparkling wine.
Gewürztraminer Agave Ginger Ale
Strawberry Basil Moscato Lemonade
The fresh ginger will explode with flavor in your mouth. 3 ounces Gewürztraminer 3 ounces Cava 1 teaspoon of muddled ginger 3/4 ounce agave syrup Optional: 1-2 dashes of Tabasco Put sliced ginger and agave in a cocktail glass and muddle with a wooden spoon until ginger pieces are fragrant. Add Gewürztraminer. Stir. Strain into a sugar-rimmed cocktail glass with ice. Top with sparkling wine. Add Tabasco to taste.
Strawberry lemonade enthusiasts will love this one! Recipe 6 ounces Moscato 4 Strawberries 1 teaspoon sugar 1 sprig basil 1 ounce lemon juice Blend all ingredients, except wine, together. Strain into tall glass with ice. Pour over moscato.
Cucumber Mint Fume Blanc Fizz If sweet is not your thing, you’ll like this one, it’s refreshing and salty. 3 ounces Fume Blanc / Sauvignon Blanc 3 ounces Cava 1 ounce cucumber water 1/2 ounce lime juice 2 teaspoon sugar 50 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
You too can create your own perfect wine cocktail, the key is to learn how to balance the four basic flavors, sweet, sour, spice and savory. When designing your drink, categorize your ingredients by the flavor — doing this will make it easy for you to see what is missing or overpowering and help you achieve the necessary balance. Sweetness can be added with sugar, agave, maple syrup, molasses, honey, juice or you can develop your own. You can make a wine-based simple syrup by mixing one part wine with one part sugar, adding
a crushed herb and straining it. Sour is the acidity of a drink and can be achieved with wine, vinegar or a citrus like orange, lemon or lime. Spice can be tricky because it can be literally a spice such as Tabasco or just a fizz that only feels spicy. In addition, some spices also add savory. Spice needs to be added to wine cocktails because they have a lower alcohol content than liquor based cocktails. Most people do not have a very discerning palate and the higher alcohol content tastes like spice. Savory can be found in spices, herbs and vegetables — they make the cocktail interesting in the same way they make food tastier and more interesting. Savory also can help mask bitter and sour flavors often found in fermented drinks such as beer and wine. Remember, the balance of flavors is essential when creating your own wine cocktail. Be sure to keep the four “S” words at hand: sweet, sour, spice and savory. Pay special attention to sweet and sour: you can fix an overly sweet drink by adding more sour and vice versa.
More yummy summer drinks … Red Hot Summer ¾ cup red wine ¼ cup limón-lime soda Ice Lime wheel Combine ingredients in a glass filled with ice. Stir and garnish with a lime wheel. Source: velvetpalate.com
Apple & Pink Julep
10 mint leaves 4 ounces Croft Pink Port 1 ounce apple juice Mint sprig Muddle mint leaves and apple juice in a cocktail shake. Add wine and ice. Shake and strain into a glass. Garnish with a mint sprig. Source: Kobrand
Cherry Jam
1 spoon cherry jam 1/3 ounce lemon juice 1/3 ounce vodka 3 ounces Chandon Brut Classic Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Source: Chandon
Source: Shaher Misif, Mixologist
2 ounces chardonnay 1 ounce dark rum ½ ounce vanilla bean syrup ½ ounce pineapple juice Lime wedge Combine ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with a lime wedge. Source: Elixir
Mondavi Sweet White ¼ cup elderflower cordial ½ honeydew melon, cut into small cubes 1 cup crushed ice Seltzer water Combine melon and elderflower cordial in a blender. Blend until smooth. Add wine and ice. Blend until smooth. Pour into a glass and top with seltzer water. Source: Woodbridge by Robert Mondavi
The Summer Cup
Moscatini
Cool Melon Mint
Virginia Finnerty is the owner of Pamlico House Bed & Breakfast and its in-house wine shop.
The Star Gazer
2 ounces sparkling white wine 1 ounce The King's Ginger Liqueur 2 ounces cranberry juice 2 ounces lemonade Combine ingredients in a glass filled with ice and stir. Source: The King's Ginger
¾ cup Woodbridge by Robert
1 ounce Seven Daughters Moscato 1 ounce Vodka Lemon twist Combine ingredients in a glass filled with ice. Stir and garnish with a lemon twist. Source: Maureen C. Petrosky
Red Splash
1½ ounces Camarena Tequila Silver 1½ ounces pinot noir ½ ounce lime juice ½ ounce agave nectar 2 ounces grapefruit soda Lime wedge Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with a lime wedge. JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 51
LET’S EAT
All American Burgers
In the good old summertime … WRITTEN BY KEVIN SCOTT CUTLER
A
FOOD PREPARATION AND PHOTOS BY VAIL STEWART RUMLEY
hearty burger, a smooth and cool no-bake dessert and a crisp salad made with ingredients straight from the garden or local farmers' market. Now that's the way to enjoy a summer meal along the Pamlico River. With the arrival of hot weather, 52 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
folks turn to tried and true recipes that please the palate without a lot of fuss and muss. That's what this issue's food section is all about. After all, who wants to spend an excess of time in the kitchen when the great outdoors is calling? So plan a trek along the river, perhaps squeeze in a kayak trip through the waters of Goose
Creek State Park or just pack a picnic lunch to enjoy in your own backyard. These recipes, borrowed from the pages of the Washington Daily News' Pamlico Pantry cookbook collection, offer something for everyone. We are betting they become some of your family's favorite summertime treats. Enjoy!
Hot weather treats along the Pamlico All American Burgers
Marinated Grilled Shrimp
Rebecca Latham The Wilkinson Center, Belhaven 1 1/2 pounds ground chuck; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon Worcestershire sauce; 1 large egg; 4 slices cheddar cheese; 1 large onion, sliced in rings; 4 onion rolls; 1 large tomato, sliced; lettuce; dill pickles. In a medium bowl, mix ground beef, salt and pepper, Worcestershire sauce and egg. Use your hands to form four equally sized patties. In large skillet cook burgers over high heat. Put cheese on burgers, then remove patties and add onions and cook on medium until golden brown, about six minutes. Build burgers on buns with onions, tomato, lettuce and pickles.
Bonnie Smith Grace Lutheran Church, Washington 1 pound large shrimp, peeled and deveined; 1/4 cup vegetable oil; 2 tablespoons red wine vinegar; 2 teaspoons Old Bay seasoning; 1 teaspoon basil; 1 teaspoon black pepper. Combine ingredients and marinate shrimp in refrigerator for 30 minutes. Place shrimp on seafood cooker and grill until done. Great as an appetizer or main course. The marinade may also be made for chicken.
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Sliced Tomato Salad Sara Hufham First Presbyterian Church, Washington Tomatoes, cut into 1/4 inch slices; large sweet onion, sliced thin; 1/3 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; 1/4 teaspoon pepper; minced fresh parsley. Arrange tomatoes and onion on serving platter. In a small bowl, whisk the oil, lemon juice, oregano, salt and pepper. Drizzle over top. Sprinkle with parsley.
Onion Cucumber Salad Heather Alligood Beaufort County Grange 7 medium cucumbers, sliced; 1 small onion, sliced; 1 small green pepper, cut into thin rings; 2 tablespoons salt; 1 tablespoon celer y seed; 2 cups sugar; 1 cup white vinegar. In a large ser ving bowl, combine the cucumbers, onion and green pepper. Sprinkle with salt and celery seed. Combine the sugar and vinegar; pour over cucumber mixture. Cover and refrigerate for at least eight hours. Serve with a slotted spoon. Yield: 14 servings.
Cucumber Dill Spread Phyllis Hardison Ware's Chapel United Methodist Church, Washington 2 (8-ounce) packages cream cheese, softened; 2 teaspoons lemon juice; 2 teaspoon minced onion; 1/2 teaspoon dill weed; 1/4 teaspoon prepared horseradish; 3/4 cup finely diced seeded cucumber; dash hot pepper sauce. Beat cream cheese until smooth. Add lemon juice, onion, dill, horseradish and hot pepper sauce. Blend until smooth. Fold in cucumber. Cover and chill for at least one hour. Serve with crackers or raw vegetables.
Frozen Salad All American Burgers
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Andrea Nikolai Washington Pediatrics 1 (12-ounce) can fresh frozen orange juice concentrate; 1 (12-ounce) can 7-Up; 1 1/2 packages frozen strawberries; 2-4 bananas; 2 cans crushed pineapple.
Slice bananas into bite size pieces and mix all ingredients and store in freezer.
Just Peachy Yogurt Smoothie
Ice Cream Cake
Suzanne Anderson First Presbyterian Church, Washington 1 (16-ounce) bag frozen sliced peaches; 2 cups orange juice; 2 tablespoons honey; 1 (16-ounce) carton vanilla-flavored low-fat yogurt; 1 cup blueberries, fresh or frozen. Pour half the peaches, the orange juice and honey into the container of a blender. Process on high, stopping to stir if necessary, until the peaches are a smooth puree. Add the remaining peaches and blend on high, stopping frequently to stir, until all the peaches are smooth. Add the yogurt and pulse until just blended. If using frozen blueberries, pour them into a colander and run cool water over them for one minute to defrost slightly. To serve, pour the mix into glasses and sprinkle 1/4 cup blueberries on top of each serving. Can also be used as a soup.
Ice Cream Cake Louise Woolard First Free Will Baptist Church, Washington 25-30 Oreo cookies, crushed; 1 (8-ounce) package cream cheese, softened; 2/3 cup peanut butter; 1 cup milk; 2 cups confectioners sugar; 2 small or 1 large container Cool Whip; 1 cup chopped nuts. Place crushed Oreo cookies in a 9 x 13 pan. Whip cream cheese until smooth. Add peanut butter and beat well. Add milk a little bit at a time and then confectioners sugar. Whip until smooth and fold in Cool Whip. Pour over crushed cookies. Top with nuts and freeze. Serves 16.
Lemon Pineapple Fizz Washington Pediatrics 1 (16-ounce) can pineapple juice, chilled; 1 cup vanilla ice cream; 1/2 cup lemon sherbet; 2 drops yellow food coloring (optional); 1 cup lemon-lime soda, chilled. In a blender, combine the juice, ice cream, sherbet and food coloring, if desired. Cover and process until smooth. Pour into chilled glasses; stir in soda.
Sliced Tomato Salad
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 55
CALENDAR
OUT AND ABOUT
All Summer Long Learn about eastern N.C. history • Aurora Fossil Museum • Mondays through Saturdays from 9 a.m. to 4:30 p.m. and Sundays from 12:30 p.m. to 4:30 p.m. Learn all about eastern North Carolina’s natural history through this large collection of fossils found locally, as well as Native American artifacts. Dig through the “Pit of the Pungo” in search of your own fossils! 400 W. Main St., Aurora.
Thursday Night/ Saturday Morning Jam • Turnage Theater • Open jam Thursday night from 6:30 p.m. to 8:30 p.m. and every Saturday morning from 10 a.m. to 1 p.m. Musicians and fans are encouraged to attend and play. There is no admission fee. Sponsored by the Beaufort County Traditional Music Association. www.bctma. org.
Saturday Market • Downtown Washington • 8 a.m. to noon, every Saturday. The Market begins on April 18 and runs thru October. Our market features local growers of fresh fruit, vegetables, plants and flowers. You will also want to try some delicious, fresh baked goods. You never know what you might find; the products are always changing! Call 252-9463969 for more information.
Kayaking and Stand Up Paddleboard rentals and classes • Inner Banks Outfitters •
Don’t have a boat? Get out on the river for some self-powered fun. For more information, call Inner Banks Outfitters at 252-9753006 or visit innerbanksoutfitters. com. Located at 1050 E. Main St., Washington.
Visit the Estuarium • North Carolina Estuarium • Tuesdays through Saturdays, from 10 a.m. to 4 p.m., 223 E. Water St., Washington. Visit the world’s first Estuarium, one of North Carolina’s most innovative environmental centers. Over 200 exhibits describe our vital estuaries and coastal rivers, including aquariums with crabs, alligators, and other estuarine life, interactive displays, artifacts from life on the river and more.
River Roving Educational River Tours • North Carolina Estuarium • Learn about the history and habitats of the Washington waterfront. These boat tours cruise the Pamlico River Wednesdays through Fridays at 10:30 a.m. and 1:30 p.m., and Saturdays at 10:30 a.m. No admission fee or other cost is involved for the tour, but advance reservations are required. Riders should check in 15 minutes in advance. Children must be at least 6 years old to ride; a responsible adult must accompany children under 16. Call 252-948-0000 for reservations.
Tuesday Crab Cruises • North Carolina Estuarium • Tuesdays only, 10 a.m. and 1:30 p.m. New for 2015! Blue crabs are North Carolina’s most important and valuable fishery. Learn about the life cycle of these hardy creatures and the history of how watermen have gone about pulling them in. Riders
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on cruises will see how to bait and set a crab pot and enjoy the experience of being out on the water. Seating limited; reservations required. Children must be 6 or older to ride. No charge, but donations accepted. May 26 through Aug. 18. Riders allowed one trip per day.
July Artist on display • North Carolina Estuarium • Artist on display for the month will be Sherry Frye.
July 1 Full Moon Paddle • Innerbanks Outfitters • 7:15 p.m. Free to those with their own kayaks or SUPs. Take a moonlit group ride on the river. Rentals available. 252-975-3006 for reservations.
July 4 Fourth of July Celebration • Downtown Belhaven • 10 a.m. to 10 p.m. Join the family fun with pageants, parades, games, an annual popular mud run fundraiser for the Pantego Fire Department, food, vendors and more, topped off by fireworks. For more information, call 252-943-3770 or visit www.belhavenchamber. com.
Lee Chevrolet’s Fourth of July & City of Washington fireworks • Downtown Washington waterfront • 6 p.m. to 10 p.m. Celebrate the nation’s birth with Jupiter Jones rockin’ the crowds, food,
corn hole tournament, children’s activities and fireworks.
July 6 Flatty Creek Trail Hike • Goose Creek State Park • 10 a.m. Hike through .3 miles of trail that winds through upland forests and incorporates sections of boardwalk that cross wetlands. Meet at the Goose Creek Trail parking lot at the entrance to the primitive campground.
Tar Kiln Demonstration • Goose Creek State Park • 10 a.m. What is a tar kiln? Where did the term “tar heel” originate? Join us for an amazing program where we will be going back in time and “working” a real tar kiln. We will actually produce tar and pitch like many of our ancestors once did. This program will last approximately one hour. We will be outside, so please dress for the weather. Meet at the park visitor center and we will take a short walk to the demonstration area.
July 9 Senior Dance • Washington Civic Center • 7 p.m. to 10 p.m. The Colours Band will perform at this dance hosted by Linda Lancaster and Mary Jo Latham. Drawings, door prizes. Singles and couples over 50 are welcome. $7.
July 11 2015 Outdoor Summer Movie Series • Bath Community Library • On the town lot next to the
OUT AND ABOUT library. Movie, “Muppets Most Wanted.” Starts at dusk.
Annual juried Photography Show reception • Beaufort County Arts Council/Turnage Theatre • 5:30 p.m. to 7:30 p.m. Join local photographers and photography fans for this yearly event at the Turnage Theatre gallery. Exhibit will be on display until Aug. 27.
July 14 Snakes Alive with Howard Vainright • North Carolina Estuarium • From 2 p.m. to 3 p.m., $3 program fee. Snake expert Howard Vainright returns for another program showing his live non-poisonous snakes to the Estaurium. Learn the differences between poisonous and nonpoisonous snakes and understand more about one of nature’s most feared reptiles. Call 252-9480000 for reservations. (Adults and children)
July 16 Gabe Dough: the Inventor of “Succulent” Crab • North Carolina Estuarium • From 7 p.m. to 8 p.m., $4 program fee. In 2006, Shure Foods President Gabe Dough was looking for ways to make crabmeat more viable to use in a wider array of products. Utilizing his background as a native Outer Banker and his degree from ECU, Gabe pioneered a unique “coldstructured” technology that makes it easier to process eastern North Carolina’s favorite decapod. He will discuss this
exciting new venture and what it means for sustainable crabbing in our state and beyond. Call 252-948-0000 for reservations. (Adults and older children)
July 17 “An Evening with Israel Hands” • Historic Bath State Historic Site • 6:30 p.m. to 8:30 p.m. Leland Smith, who portrays this shipmate of Blackbeard’s with the Devilmen of Cape Feare, will present a talk about this lesser known pirate. Free; refreshments served.
Music in the Streets • Downtown Washington • 6:30 p.m. Enjoy a wonderful evening with your friends and neighbors in historic downtown Washington. No matter what your musical taste, you will find entertainers to delight you in this monthly musical event. Downtown Washington comes to life, shops stay open late and the restaurants are glad to see you. Call 252946-3969 for information.
July 18 Pirates in the Port • Historic Bath State Historic Site • 10 a.m. to 4 p.m. This program focuses on Lieutenant Maynard’s 1718 visit to Bath after the battle at Ocracoke, when Blackbeard lost his life. Pirate encampment, memorial service for British lost in the battle and scheduled talks about Blackbeard will be held. Includes re-enactments by the Devil Men of Cape Feare and a presentation by noted Blackbeard historian Kevin Duffus. Free. (Day’s event schedule will be announced closer to program.)
Wine and Cheese Paddle
• Inner Banks Outfitters • 5 p.m. Paddle up the Pamlico to Castle Island, right off the Washington waterfront for some wine and cheeses amongst friends. $25 for those with their own kayaks or SUPS; $45 for those renting. 252-975-3006 for reservations.
July 19 Introduction to Goose Creek State Park • Goose Creek State Park • 10:00 a.m. Come and enjoy a power point presentation that features the natural communities and recreational opportunities found in the park. Meet at the visitor center.
Croquet • Bonner House grounds in Bath • 1:30 p.m. All are welcome. Guidance and encouragement as needed.
948-0000 for reser vations. (Adults and children)
July 24 “The Pamlico Blue Crab” • Goose Creek State Park • Program, 10 a.m. Visit Goose Creek State Park and learn about the interesting life cycle of the Blue Crab. Discover methods used in harvesting Blue Crabs. Various pots, traps and hopefully live specimens will be on display. Meet at the Goose Creek Trail parking lot at the entrance to the primitive campground.
Innerbanks Outfitters • Sunset Paddle • 6 p.m. Free to those with their own kayaks or SUPs. Take a sunset group ride on the river. Rentals available. 252-975-3006 for reservations.
July 25
July 21
N.C. Circuit Shoot
Boardwalk Hike
• Hunter’s Pointe Sporting Clays •
• Goose Creek State Park • 10 a.m. Bring the kids out for an easy hike down the Palmetto Boardwalk where we will walk through hardwood swamp and freshwater marsh habitat and see some of the animals that call this unique habitat their home. Meet at the park visitor center.
9 a.m. to 5 p.m. Qualifier for national championship. 506 Decoy Drive, Washington, 252975-2529.
Inside Insects with Entomologist Dominic Reisig • North Carolina Estuarium • 2 p.m. to 3 p.m., $3 program fee. Dominic Reisig brings some of his favorite insects for “Bug Show and Tell”. He will talk about how important insects are to humans and the many varieties that share our world. Call 252-
July 28 Fish Printing T-Shirts • North Carolina Estuarium • 10:30 a.m. to 11:30 a.m.,$3 program fee. Decorate your own T-shirt with prints of fish and other river critters. Bring our own T-shirt! Children must be at least 6 years old and accompanied by an adult. It is best to wear old clothes. Call 252-948-0000 for reservations. (Adults and Children)
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OUT AND ABOUT
July 31
On the town lot next to the library. Movie, “Big Hero 6.” Starts at dusk.
Blue Moon Paddle • Innerbanks Outfitters • 7:15 p.m. Free to those with their own kayaks or SUPs. Take a moonlit group ride on the river. Rentals available. 252-975-3006 for reservations.
August Artist on display • North Carolina Estuarium • Artist on display for the month will be Nancy Scoble.
Aug. 1 Bath End of Summer Reading Party • Bath Community Library •
2015 Outdoor Summer Movie Series • Bath Community Library •
Aug. 4 Mallard Creek Hike • Goose Creek State Park • 10 a.m. Go for a one-mile hike down to the water on Mallard Creek. We will be walking through a Loblolly Pine plantation and end up in an old mixed stand of Loblolly Pine and hardwoods that are draped with Spanish moss. We will discuss what this area would have looked like when the early settlers arrived and also some of the ecology of the forest, Mallard Creek, and the Pamlico River. Meet in the last parking lot.
Aug. 8 Discovery Room • Goose Creek State Park • 10 a.m. Bring the kids to check out our taxidermy mounts in the Discovery Room and learn about the animals that call Goose Creek home. Meet at the visitor center.
Wine and Cheese paddle • Inner Banks Outfitters 5 p.m. • Paddle up the Pamlico to Castle Island, right off the Washington waterfront for some wine and cheeses amongst friends. $25 for those with their own kayaks or SUPS; $45 for those renting. 252975-3006 for reservations.
Aug. 11 Feathered Friends from Sylvan Heights Bird Park • North Carolina Estuarium • 2 p.m. to 3 p.m., $3 program fee. Lee Peoples brings some live birds and many samples of eggs and feathers from the famed Sylvan Heights Bird Park. Sylvan Heights breeds and raises birds from around the globe, and is recognized as a world leader in promoting the protection of endangered species and the
preservation of dwindling habitats. Bring your avian curiosity. Call 252-948-0000 for reservations. (Primarily children 6-16.)
Aug. 12 Feathered Storytelling Time • North Carolina Estuarium • 10:30 a.m. to 11:30 a.m., $3 program fee. Enjoy a morning full of short stories, tall tales, fun music and antic puppetry with the Inner Banks Storytelling Group. Stories are suitable for families and school age children. Call 252-948-0000 for reservations. (Adults and children)
Aug. 13 Senior Dance • Washington Civic Center • 7 p.m. to 10 p.m. Dancing, drawings, door prizes and more. Singles and couples over 50 are welcome. $7.
B E L H AV E N 58 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
5
REASONS
to “Learn Local”
At Beaufort County Community College
1
Cost
2
Courses
At BCCC, your college education will cost about a tenth of the cost of most public colleges and universities in the state! The savings are even greater when compared to many of the state’s private colleges and universities. The annual cost for a full-time, in-state student at BCCC is $2,368 compared to $22,092 at a fouryear school!
BCCC offers courses and programs that prepare you to transfer to a four-year college or university or give you the skills you need to enter the workforce. At BCCC, our classrooms offer the latest in technology and advanced training to all of our students. Enroll in day and evening classes, traditional seated classes, online classes, classes that combine online and seated opportunities, or a combination of all of these. And you can come to college full-time or part-time, whatever schedule best meets your needs.
5
3
Class Size
4
Convenience
Class size at BCCC averages about 14 students per class. This means our award-winning faculty can give you the individual attention that you deserve. If you are new to college, why spend your time in lectures of 100 or more students where your teacher doesn’t even know your name? Studies show that class size is important in raising student achievement and improved test results, particularly among minority and low-income students. At BCCC, your instructors are eager to address your concerns and help you succeed. And, if you need individual attention beyond the classroom, the BCCC Writing Center and Academic Support Center are here to help!
Located just five miles east of Washington, BCCC is close to home and a quick commute for most people living in Beaufort County and the Inner Banks. Why fight large city traffic and the parking restrictions prevalent on most college campuses when you can be at your BCCC class in a matter of minutes and have convenient, free parking?
Continuous and Life-long Learning
Learning doesn’t end just because you’ve graduated from college. Whether you need to upgrade your job skills, find a new hobby or just want to make new friends, our Division of Continuing Education at BCCC offers short-term courses to enhance your life. There are classes as diverse as truck driving, nurse aide, English as a Second Language, computer basics and knitting. In addition, BCCC’s Small Business Center offers one-on-one counseling and frequent seminars for current and prospective business owners.
Need more information about any of our classes or programs? Visit our website at www.beaufortccc.edu or call Admissions at 252-940-6233.
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Beaufort County Community College 5337 US Hwy. 264 East, Washington, NC 27889 252-946-6194 • www.beaufortccc.edu JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 59
RIDING THAT TRAIN
Norfolk Southern 102 was named Sir Walter Raleigh and was operated between Washington and Raleigh, starting in Dec. 1934. Pictured, it rests at the Virginia Beach station, presumably after 1938. PHOTO: ART PETERSON
60 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
A connected history WRITTEN BY JONATHAN ROWE
Railroads opened area up to markets elsewhere
A
There was a big leap in the availability of transportation. They had all these markets opened up to them in faraway places so they were able to transport their goods out of state to be sold.
rich histor y lies in Washington through traffic and culture traded via the Pamlico River, but another means of transportation steam powered its way into Beaufort County life and helped shape what it is today. Two major railroads set Washington and the surrounding areas on track to become a hub of commerce — the Atlantic Coast Line Railroad and the Norfolk Southern Railway. Washington saw its first railroad, the Jamesville and Washington Railroad, open on Dec. 1, 1877, connecting Jamesville on the Roanoke River to Washington — a distance of about 20 miles — with a depot built in 1886. The Atlantic Coast Line train station was constructed in a time when railroads and other means of land transportation began to rival that of waterways as an efficient way to ship trade goods and passengers. At that time, the railroad was primarily built as a logging road, but almost five years later, it was a common carrier. Known as the “Jolt and Wiggle” for its bumpy ride, it was eventually acquired by the Norfolk Southern Railway in 1894 and ended operations in 1896, according to Rob Rousseau, a member of the Norfolk
JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 61
PHOTO: BOB GRAHAM
Pictured is the old Norfolk Southern depot in Washington, circa 1973.
Southern Historical Society. However, the Jamesville and Washington wouldn’t be the only railroad to access the port city of Washington, and in turn, Beaufort County. The Wilmington and Weldon Railroad, predecessor to the Atlantic Coast Line, began to build a branch from Parmele to Washington and the area saw the railroad’s first train arrive in May 1892. The addition was so well received by residents of Washington that they pledged $10,000 to assist the railroad with the purchase of the property near the wharf. That property became an attractive passenger station and freight house complex, built in 1904 and was repurposed decades later as the Washington Civic Center, Rosseau says. 62 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
As an area rich in timber resources, the area also saw the Washington and Plymouth Railroad, built as a three-footgauge logging railroad in 1889 by the Roanoke Railroad and Lumber Company. The Norfolk and Southern, formed on Feb. 1, 1883, also found interest in expanding southward from Norfolk and purchased the Washington and Plymouth in 1904, connecting the towns. The railroad’s route included Pinetown. Through reorganization of the Norfolk Southern in May 1891, the railroad also acquired the Albemarle and Pantego Railroad from the John L. Roper Lumber Company, extending the line from Mackeys, a small community of Washington County, on the other side of the Albemarle Sound from Edenton south
to Belhaven on the Pungo River. Belhaven became a bustling industrial town with a half-dozen lumber companies through the railroad branch. That, along with the Pamlico River, provided the needed transportation to move hundreds of tons of wood products produced in the northeastern region of the state. As a result of the railroad industry, many grand homes were built in the early 1800s and early 1900s that still stand today. One of which, River Forest Manor, completed in 1904, was first owned by John Aaron Wilkinson, president of Roper Lumber Company and vice president of the Norfolk and Southern Railroad. The structure has served as an inn, restaurant and marina and has received many notable visitors throughout the years like Jimmy Buffet
ILLUSTRATION: WASHINGTON TOURISM AND DEVELOPMENT
The Atlantic Coast Line train station was built in 1886 and hosted some of Washington’s first railroad activity. Renovated in the late 1960s, the station has served as the headquarters for the Beaufort County Arts Council and the Pamlico-Tar River Foundation. Today, it houses the Washington Tourism and Development Authority and serves as the Washington Civic Center.
and Walter Cronkite. The Washington and Plymouth, now a part of the Norfolk Southern, ended at the Washington waterfront, east of downtown and consisted of docks and warehouses, Rousseau says. This included an oyster cannery, seafood houses and an ice plant for the vast amounts of fish brought in by local fisherman. In 1907, the Norfolk Southern pushed southwest with construction of a milelong trestle across the Pamlico River, eventually reaching Chocowinity and then splitting to either New Bern or Raleigh, depending on direction, according to Rousseau. “It definitely had a huge impact,” Rousseau said. “There was a big leap in the availability of transportation. They
had all these markets opened up to them in faraway places so they were able to transport their goods out of state to be sold. Prior to that, they just depended on horse and river traffic.” In July 1967, the ACL Railroad and the Seaboard Air Line, a railroad stretching from Norfolk to various cities in the South, combined resources to form the Seaboard Coast Line Railroad. Then in 1970, the railroad ceased its operations of tracks in Washington and ownership was transferred to the City of Washington in 1967. That July, the city began renovations on the depot and freight warehouse, a project that was made possible through community support, according to research done by Laura Smithwick, a retired employee of
the Washington Tourism and Development Authority. In the mid-1980s, the building was repurposed as a cultural arts and civic center and housed the Beaufort County Arts Council, as well as the PamlicoTar River Foundation. Still used as the Washington Civic Center today, the depot component of the station now houses the Washington Tourism and Development Authority. Following, in the late 1980s, a caboose from the ACL was acquired by the city and transported to the depot at the corner of Main and Gladden streets. The caboose, a nod to Washington’s railroad history, is still on display presently, offering younger generations a glance at a mode of transportation that helped shape the area. JULY/AUGUST 2015 | WASHINGTON THE MAGAZINE • 63
64 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
Pictured is the trestle that was part of the Norfolk Southern Railroad. PHOTO: WILL PRESLAR
MAY/JUNE 2015 | WASHINGTON THE MAGAZINE • 65
Y’ALL COME BACK
Why I love Washington
The people make the place
W
hen someone asks why I love Washington, my first emotion is pride — sort of like the pride you have for your child. They have a lot of good characteristics; a few not so great — and a few that you fight about! But you are so proud of that child and all they are trying to accomplish. The old saying “It takes a village to raise a child” applies to our wonderful little town! So many folks contribute, very often with no acknowledgement or compensation — simply an act of pure love for Washington and our wonderful surrounding communities. My husband’s family are longtime natives to Beaufort County. I grew up in a very similar setting, in Elizabeth City. Our town had an interesting mix of natives and “outsiders.” The outsiders were usually associated with the large Coast Guard base situated on our shores. My Washington connections started long before I moved here in 1971. My grandparents lived on the Pasquotank River and had a little apartment behind their house — and guess who lived there in the ‘60s? Stewart and Franke Rumley (former Mayor of Washington and the parents of our own Vail Rumley), as Stewart was beginning his career in the Coast Guard. Also, Phil Roberson and his delightful wife Ruth (they were starting the Dr. Pepper plant there). Bragg Dawson’s family (who owns the Coca-Cola plant here) lived in Elizabeth City until he and I were in the second grade — his family started with the Coca-Cola plant in 66 • WASHINGTON THE MAGAZINE | JULY/AUGUST 2015
WRITTEN BY JANE MCCOTTER
JANE McCOTTER
Elizabeth City. I attended Camp Leach in the 1950s and met many Washingtonians (Churchill Grimes cut quite a swath in 1954! You girls know what I am talking about!). So my connections to Washington began long before I met my husband on a blind date in 1966 and we married a few months later. Everyone who writes this column speaks of the wonderful folks here — and they are right on target. But you can have good folks anywhere and not have what we have here. We have the water, and history, great restaurants and entertainment (think Turnage, Music in the Streets, Farmers Market), and a colony of local artists that I would stack up against any anywhere in the country. We have “family” — through our churches, our schools, and all of the
groups who help those in our area who need a helping hand. Washington is proof that we are all connected — and for all the right reasons. It doesn’t matter if you are from New York State, Washington, D.C., California or a small town in eastern North Carolina. Washington is like that “kid” — we are so proud of all of her successes and cannot wait to see what her mark will be on our wonderful town. The “kid” may not be grown yet, but oh, what a future she has. I see Washington as a wonderful “work in progress.” And because of all of the folks that live, work and contribute to our town, we just may be getting better and better! Jane McCotter is a retired Beaufort County Schools and Beaufort County Community College educator.
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