WILMA - November 2019

WILMA

NOVEMBER 2019

WILMINGTON’S SUCCESSFUL WOMAN

THE

TA S T E I S S U E

Glamorous Palate

Looks wor thy of a night out

Bountiful Harvest In the wild with Shell’em Seafood

Beyond the Bubbly Panacea expands on its craf t kombucha

Healthier, Together Leading Women’s Health.

As you move through the stages of your life, it’s nice to have a team that can help you every step of the way. Glen Meade Center for Women’s Health – NHRMC Physician Group is pleased to offer specialists in obstetrics as well as the gynecologic conditions you may face as you get older.

We offer the experience of the region’s first board certified urogynecologist Dr. Tim Chase, and the coordinated care that comes from being part of the area’s leading healthcare system.

Call to make an appointment: 910.763.9833 Or see our full list of specialists online: nhrmcphysiciangroup.org

Let’s make

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8 SPOTLIGHT

46 THE SCENE: Good deeds

10 HEALTH: Fit at any age

47 TAKE 5: Fire starter

12 STYLE: Elegant evenings

48 MEN’S ROOM: Getting real with Thanksgiving

43 CALENDAR

Check out WILMA magazine here:

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22 19 D ISHING WITH DOSHER: Updating menus with area chefs 22 S HELL YEAH: Foraging with Ana Shellem 25 O N THE RISE: Sea Level’s next vegan chapter 30 K OMBUCHA BIZ: Panacea Brewing has big plans

WILMAmag.com

Dig into this month’s Taste issue. It’s a savory one to indulge in, and yet, still enough healthy garnishes to alleviate the guilt.

Learn more on page 19 about Dosher Memorial Hospital’s Guest Chef Program, intended to teach people how to make healthy dishes but also to get local restaurant chefs to think about what’s on their menu.

On page 27, Kelsey Gibbs, known around town for her unique style and vintage clothing store The Wonder Shop, talks about taking the dive into the restaurant world to reopen Sea Level.

And, Gibbs isn’t the only expanding her horizons. In the few years since Robin Hill opened Panacea Brewing Company with her husband in 2016, their craft kombucha has become a recognized name around the Port City.

Now, as the move into a larger taproom in Wilmington and have eyes set on a different concept to open in Burgaw, the couple also has ideas on what makes for a distinctive menu lineup. Find out more on page 27.

And, before you clap out. Turn to page 22 and read about Ana Shellem, who is running her boutique shellfish company from the marshes where she harvests to the kitchens where she delivers. W NOVEMBER 2019

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Publisher Rob Kaiser rkaiser@wilmingtonbiz.com

MELISSA HEBERT is a Wilmington-based

photographer who has had her work featured in national campaigns and magazines, including WILMA. Hebert studied photography at the Cleveland Institute of Art and specializes in editorial, portrait, and wedding photography. She photographed this month’s cover and style feature (page 12). melissahebert.com and melissahebertphoto.com

JESSICA MAURER is a chef and writer with

degrees from Hartwick College and The Cambridge School of Culinary Arts. Her column, Restaurant Roundup, appears each week in the Greater Wilmington Business Journal and she is a regular contributor to WILMA and Wilmington Magazine. Maurer talked with Ana Shellem, owner of Shell’em Seafood, about what it’s like running a boutique shellfish company (page 22).

MICHAEL CLINE SPENCER, owner of

Michael Cline Photography, is a Wilmington-based freelance photojournalist with over fifteen years’ experience working at several prominent North Carolina newspapers. He specializes in corporate, editorial, pet, and wedding photography. He photographed Ana Shellem out harvesting shellfish (page 22). michaelclinephoto.com

LYNDA VAN KUREN, a transplant from the D.C. metro area, is a freelance writer and content marketer whose work has appeared in national as well as regional publications. She loves connecting with others, whether through writing, ballet, or training her dogs for agility competitions. She details Dosher Memorial Hospital’s Guest Chef Program on page 19.

LORI WILSON is a local freelance writer

and editor and a co-director of Athenian Press & Workshops, a nonprofit serving women and femmes through creative healing workshops and literary publishing. Wilson talked with Kelsey Gibbs about her work to reopen Sea Level restaurant with an all-vegan menu (page 27).

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President Robert Preville rpreville@wilmingtonbiz.com Associate Publisher Judy Budd jbudd@wilmingtonbiz.com Editor Vicky Janowski vjanowski@wilmingtonbiz.com VP of Sales/Business Development Melissa Pressley mpressley@wilmingtonbiz.com Senior Account Executive Craig Snow csnow@wilmingtonbiz.com Account Executives Ali Buckley abuckley@wilmingtonbiz.com Polly Holly pholly@wilmingtonbiz.com Brittney Keen bkeen@wilmingtonbiz.com Business Manager Nancy Proper nproper@wilmingtonbiz.com Events Director Maggi Apel mapel@wilmingtonbiz.com Events/Digital Assistant Elizabeth Stelzenmuller events@wilmingtonbiz.com Design & Media Coordinator Molly Jacques production@wilmingtonbiz.com Content Marketing Editor Dave Dean ddean@wilmingtonbiz.com Contributing Designer Suzi Drakewart@wilmingtonbiz.com Fashion Stylist Ashley Duch Grocki Contributors Meghan Corbett, Nina Bays Cournoyer, Lynda Van Kuren, Jessica Maurer, Dylan Patterson, Katelynn Watkins, Elizabeth White, Lori Wilson Contributing Photographers River Bondurant, Logan Burke, Megan Deitz, Melissa Hebert Photography, Michael Cline Spencer, Stephanie Savas Photography, Terah Wilson Founder Joy Allen Subscribe For a one-year subscription, please send $26.00 (check or money order) to: WILMA, 219 Station Rd., Ste. 202, Wilmington, NC 28405, or call 343-8600 x201 www.WILMAmag.com

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W2W UPDATES

photo by Michael Cline Spencer

WILMA’s Women to Watch Leadership Initiative has updates to share as we continue to work on the effort’s core mission of helping develop more women leaders in our area. Here’s what we’ve been up to with various W2W Leadership Initiative programs and what’s coming up next: WOMEN TO WATCH AWARDS: Last month, we celebrated the 2019 WILMA’s Women to Watch Awards. The annual awards program recognizes women in the community who are making an impact, and this year’s lineup of finalists and winners did not disappoint. There were inspiring speeches from awards presenters, introductions of college scholarship recipients, and plenty of well-deserved standing ovations. To find out this year’s winners, turn to page 36.

MENTORING: Also last month, we held a group mentoring event October 29 at the University of North Carolina Wilmington’s CIE. Members of our one-on-one mentoring program came out for small-group discussions on leadership topics. WILMA readers were invited to interact with other women and mentors for the event. Invitations to apply for the year-round formal mentoring program will go out at the beginning of the year to those who have been involved in any Women to Watch Leadership Initiative program or training during 2019.

GET ON BOARD: Our Get on Board program seeks to help more women in the region join boards of directors. Women who complete the training session are eligible to list their backgrounds and areas of interest on our website WILMAsGetOnBoard.com so area organizations can expand their applicant pool. In October, UNCW’s QENO hosted a speed networking event for women who have completed the training so they could talk individually with a number of local nonprofit organizations.

WILMA NETWORK: The WILMA Network, made up of women from the companies that support the Women to Watch initiative, serves as a resource for the women involved and represents a variety of area businesses, large and small. Members participate in small-group networking events called 2nd Tuesdays.

IN THE LOOP: Keep up to date with these and other Leadership Initiative programs as well as application announcements by going to WILMAmag.com/women-to-watch or signing up for the WILMA Weekly newsletter on our website.

- Vicky Janowski, WILMA editor, and Maggi Apel, events director, Co-directors of the Women to Watch Leadership Initiative W2W@WILMAmag.com

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The Women to Watch logo: When you see this throughout WILMA’s pages, it means this is a woman on the rise to know, an experienced leader to learn from, or a local program worth checking out. W

22 FROM THE WATER: Ana Shellem's ocean harvest 27 NEXT LEVEL: Kelsey Gibbs' new Sea Level 30 REINVENTING FERMENTING: Robin Hill goes beyond kombucha

NOVEMBER

leadership opportunities

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Various UNCW departments present “APPLYING AI TO HEALTHCARE: From Patient-Level Care to Population Health” at Lumina Theater starting at 10 a.m. The event features Mohd Anwar, associate professor in computer science at North Carolina A&T State University, and Karl Ricanek, professor at UNCW’s computer science department.

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HATCH TRIBE meets at 5:30 p.m. at Bespoke coffee shop, 202 Princess Street, for the group’s final Sunset Social of the year before the holidays. Info: hatchtribe.com/ gatherings

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THE INSPIRATION LAB hosts “Rise and Shine” a conference on negotiation, self-care, leadership, among other professional and personal topics. The conference is 8:30 a.m.-5:30 p.m. at the Wilmington Convention Center.

There will also be an add-on conference and happy hour November 14 from 8 a.m. to 5:30 p.m. on real estate and marketing. Info:

WILMAmag.com

theinspirationlab.co/conference

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The Cape Fear chapter of the Association of Fundraising Professionals hosts the 2019 NATIONAL PHILANTHROPY DAY AWARDS 7:30-9 a.m. at Hotel Ballast. Info: community.afpnet.org/ afpcapefearregion

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CFCC’s Small Business Center holds a free Lunch and Learn session on “ACCESS TO CAPITAL FOR SMALL BUSINESSES” 11:30 a.m.-1:30 p.m. at the school’s Union Station building. The event brings together traditional and nontraditional lending sources for business owners to meet and discuss how they can meet their capital needs. Info: cfcc. edu/sbc

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City of Wilmington Planning Director Glenn Harbeck is the speaker at CAPE FEAR ECONOMIC DEVELOPMENT

COUNCIL’s event 5:30-7:30 p.m. at WHQR’s MC Erny Gallery. Harbeck will speak about the city’s evolving Unified Development Ordinance.

Info: capefearedc.org

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PORT CITY YOUNG PROFESSIONALS hosts its November networking event at Poe’s Tavern. Info: pcypapp. com/events

Tom Mayes of the National Trust for Historic Preservation is the speaker for HISTORIC WILMINGTON FOUNDATION’s annual fundraising luncheon.

Mayes is the chief legal officer and general counsel for the national group. The event is noon-1:30 p.m. at the Coastline Conference & Event Center. RSVP by November 15 by emailing middleton@historicwilmington.org or 762-2511.

Sign up for the WILMA Weekly newsletter at WILMAOnTheWeb.com. To include your group's event, email W2W@WILMAOnTheWeb.com

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Justin Grantham’s (Category Five) touches for his room included reupholstering a chair, modernizing a trunk, and making large-scale agate artwork.

REUSE, RECYCLE, REVEAL IN THIS DESIGN CONTEST

T

The Cape Fear Habitat for Humanity’s unique interior design competition returned last month.

The fifth annual UpScale ReSale & Design Challenge featured “rooms” created by local design firms that were tasked with turning finds at the nonprofit’s ReStore retail spots and use their upcycling, recycling, and repurposing creativity on the donated items to make pulled-together vignettes.

Those who attended the two-day fundraising event to see the finished works were able to buy items. Designers were on hand to show off their work, and there were DIY demonstrations, as well.

Since the group launched the event, it has had more than thirty-five designers participate and raised over $120,000.

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NOVEMBER 2019

COASTAL HORIZONS HIRES REDENBAUGH

ELIZABETH REDENBAUGH is now serving as Coastal Horizons Center’s development director.

In the role, Redenbaugh is responsible for fundraising, leading development efforts, and managing donor relations, according to an announcement.

“Elizabeth’s years of experience, along with her many contacts in the greater Wilmington area, will be a great asset to Coastal Horizons Center. We are delighted to have Elizabeth as part of the Coastal Horizons Center team,” says Margaret Weller-Stargell, president and CEO of Coastal Horizons Center.

Coastal Horizons Center is a private nonprofit human services agency headquartered in Wilmington and serves fifty-seven counties in Eastern North Carolina.

Redenbaugh earned an undergraduate degree and a law degree from the University of North Carolina at Chapel Hill.

She has been active in several local and state organizations and served on the New Hanover County Board of Education. She was also a recipient of The John F. Kennedy Profile in Courage Award in 2011.

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TRIPP JOINS ATMC’S BOARD OF DIRECTORS

NAYLOR BECOMES HEALTH SCIENCES DEAN

Cape Fear Community College named MARY ELLEN NAYLOR as dean of the school’s Health Sciences.

Naylor, who has been with the college since 2003, first began working as a dental hygiene instructor and rose to serve as the program director and department chair for Allied Health, officials say.

She was also chair of the college’s curriculum committee.

CFCC’s Health Science programs include an associate’s degree in nursing, dental assisting, medical sonography, and early childhood education.

“We have strong health sciences programs staffed with excellent faculty who promote student success and prepare our graduates to enter their chosen profession to meet the health care needs of our community,” Naylor says.

Naylor earned a bachelor’s degree in dental hygiene from the University of North Carolina at Chapel Hill and a master’s degree from the University of North Carolina at Charlotte. She received a doctorate in leadership in higher education from the University of North Carolina Wilmington.

ant more WILMA? Check out our weekly email, which includes even more profiles and stories for Wilmington’s successful women.

To sign up for the free emails, go to WILMAOnTheWeb.com

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WILMINGTON’S SUCCESSFUL WOMAN

JULIA FORT TRIPP was elected to serve on ATMC’s board of directors, representing a district that includes Calabash, Longwood, Carolina Shores.

Tripp replaced Randy Hardee, who served on the board since 2013.

ATMC, the largest communications cooperative in the state, is a memberowned cooperative providing communications services, including telephone, business services, wireless, broadband internet, cable television, and ATMC Security in Brunswick County.

“ATMC has always been a pillar of our local community,” Tripp says. “I am grateful for the opportunity to serve on the board of directors and to help lead a cooperative that prides itself on customer service excellence, innovation, and community support.”

A longtime resident of Brunswick County, Tripp owns and operates Tripp’s Trucking LLC. She also has a background in telecommunications accounting and auditing, governmental auditing, and human resources management.

She earned a bachelor’s degree in business management and a master’s degree in accounting from the University of North Carolina Wilmington.

“We are pleased to welcome Mrs. Tripp to the board of directors at ATMC,” board president Douglas Hawes says. “Her education, background, and strong ties to the community will make her a great asset to the cooperative.”

Have a suggestion for a local woman or group to spotlight?

Email us: wilma@WILMAmag.com WILMAmag.com

NOVEMBER 2019

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FIT AT

ANY AGE

LOOKING AT WELLNESS ACROSS GENERATIONS

by MEGHAN CORBETT photos by STEPHANIE SAVAS PHOTOGRAPHY

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etting older is hard and staying active can be difficult for those who do not have a routine in place that helps them overcome those little aches and pains that, unfortunately, happen to even the most athletic among us.

Rise Fitness Studio prides itself on being a gym for all ages, with a specific focus on helping aging bodies thrive.

Trainer TERRA JACKSON offers a personal approach to fitness for her clients.

“I work one-on-one with individuals of all fitness levels to achieve their goals,” Jackson says. “Most of my clients are over sixty and are striving to improve their strength and

NOVEMBER 2019

mobility for pain-free living. (Because) I train mostly older individuals, my approach to fitness comes down to ‘What can I do to make my clients keep moving longer, stronger and pain free?’

“Most of my clients over seventy still lead incredibly active lifestyles and are far more mobile than their peers,” she adds. “My clients hunt, run obstacle races, chase grandchildren, and go out dancing multiple days a week ...

They are honestly my inspiration!”

Rise Fitness Studio, 1932 Oleander Drive, believes in exercise as a lifestyle, and through the relationships formed while enjoying an active lifestyle, clients come back for more than just the individualized attention.

“As a gym, our mission is to make fitness a lifelong pursuit, and that starts with creating an environment that both promotes safety through exercise but also challenges each member to their level,” Jackson says. “We heavily promote accountability and community between members to make exercise not only about fitness but also belonging.”

She says she makes a point not to have those working out feel out of place or self-conscious.

“I often thought how I could start breaking down the barrier for these individuals to not only confront their fears but enjoy the gym and feel confidence in themselves,” she says. “The answer was simple: equip these individuals with not only the knowledge needed to workout but create a sense of belonging through group activities, as well.”

Jackson attended the University of North Carolina Wilmington, where she earned a degree in physical education and health.

“As a woman, I think I bring to both the gym and the profession a gentler touch,” she says. “I am very ambitious and intense about my own fitness pursuits, but I never try to push my goals onto someone else. I feel a big mistake many trainers make is that every workout must be ‘killer’, and if it’s not, it’s a bad workout.

“This is where you lose a lot of people; you perpetuate these insecurities and further the distance between where the person currently is and their goal.”

Jackson is not alone in the way she approaches personal training with her older clients.

Rise Fitness, as a whole, believes in the strength and possibility of older generations to break down barriers society has put up.

“It is incredibly important for older adults

to maintain their fitness as they age,” Jackson says. “Muscle atrophy, loss of mobility, decreased reaction speed and balance all spell disaster for the aging individual, but the longer they can maintain these aspects of fitness, the longer they will be able to do the things they love and, ultimately, live more fulfilling and happy lives.”

She points out that falls are a major issue for seniors.

“Strength and resistance training will not only help reduce risks of falling but also increase bone density to prevent breaks if a fall does happen,” she says.

“At Rise Fitness, we create individualized plans to fit all ages and fitness levels, and both Shawn Reece (owner and fitness coach) and myself have the skills and knowledge to work with older adults.”

Through an initial assessment identifying injuries, imbalances, and deficiencies, Jackson creates a tailored program with the individual’s goals that they want to achieve.

“For example, Barbara has been training with me for several years; she has residual hip pain from a replacement two years ago,” Jackson says. “During my workouts for her, I try to incorporate general fitness exercises with an emphasis on hip mobility, stability, and balance. Several of my clients have had injuries or problem surgeries and have come to start training as an extension of physical therapy.”W WILMAmag.com

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evening star E

ven though the weather may lure you towards cozy sweats, don’t give your glam the deep freeze just yet.

This month is your dry run for the holidays, a great time to see which of the season’s deep hues work best for your natural skin tone. (RIP summer tan.)

ST YLED BY ASHLEY DUCH GROCKI PHOTOS BY MELISSA HEBERT I N T R O B Y N I N A B AY S C O U R N OY E R

Got a big night planned? December might be all about sugar plums and sequins, but November evenings should radiate subtle elegance. Highnecked blouses make an appearance, as well as below-the-knee skirts and dresses. Understated prints or solids with some surface texture make for a rich look. Top it off with a luxurious wrap or even a cape, and you are ready to conquer the town.

Insider tip: Classy ladies order dessert. W

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Champagne sequin and satin TOP, snake-print TRENCH COAT, all available at Meadowlark; gold hoop statement EARRINGS, available at Monkee’s of Wilmington

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Sequin multi-colored DRESS, gold shimmer pleated SKIRT, gold statement EARRINGS, and gold BRACELETS, all available at Monkee’s of Wilmington

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Black CAMI, black textured SKIRT, goldand-stone statement EARRINGS, pearl NECKLACES, all available at Monkee’s of Wilmington

WILMA

NOVEMBER 2019

Maroon buttondown TOP, maroon leather tie SKIRT, and white COAT, all available at Oliver Clothing

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Maroon BODYSUIT and black silk CARGO PANTS, both available at Oliver Clothing

MODEL: Sarah Kleckley (Directions USA) HAIR : Ramsey Tobey (Beauty Bar Boutique) MAKEUP: Maari Kolk (Beauty Bar Boutique Lash + Brow) WARDROBE: Meadowlark, Monkee’s of Wilmington, Oliver Clothing LOCATION: Dram Yard 101 South Second Street

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WILMINGTON’S SUCCESSFUL WOMAN

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12/14/18 10:16 AM

DINING WITH

DOSHER

By LYNDA VAN KUREN photos by RIVER BONDURANT

EATING HEALTHY NEEDN’T HERALD THE END OF SCRUMPTIOUS FOOD, and Dosher Memorial Hospital’s Guest Chef Program intends to prove it. The program, which is open to all community members, teaches participants how to make dishes, even the decadent ones, delicious and nutritious. It also encourages local chefs to offer healthy dishes at their restaurants.

“We wanted to bring together the chefs and the community and have the chefs buy into providing healthier cuisine,” says Vicki Allen, director of the hospital’s Diabetes Education and Weight Management Program.

The program, which started two years ago, was an outgrowth of Allen’s classes for patients working to reverse diabetes, lose weight, or decrease cardiac issues. However, Allen saw that many outpatients also were looking for ways to improve their eating habits, and she knew the area has a lot of retirees who have health problems and need to adhere to dietary restrictions.

WILMAmag.com

Given the wide need for healthy eating options, Allen decided to provide a solution for the entire city, and she put out a call to local chefs. The chef from Oliver’s on the Cape Fear responded immediately.

Then chefs from other favorite restaurants, including Moorestreet Oyster Bar, Kai-Joe’s, and Café Koa, soon followed; and the Guest Chef Program was born.

“These are young chefs who are

SEPTEMBER 2019

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STUFFED TURKEY ROLL TOPPED WITH GOAT CHEESE & CRANBERRY COMPOTE INGREDIENTS • 6 lb. turkey breast STUFFING: • ¼ cup diced shallot • ¼ cup diced celery • 1 cup gluten-free bread crumbs • 1 tsp. fresh ground black pepper • 1 Tbsp. fresh rosemary chopped • 1 Tbsp. fresh garlic chopped

DIRECTION Cut turkey breast to create a flat layer.

Sauté celery and shallot until translucent. Remove from heat; add garlic, paprika, black pepper, rosemary, chicken stock, and bread crumbs.

Spread evenly over turkey breast and roll. Tie around roll three to four times with butchers twine.

• • • • • • • • •

½ cup “no sodium” chicken stock 1 tsp paprika Topping: 3 cups fresh cranberries ½ cup Stevia ½ cup red wine ¼ cup orange juice 1 cup fresh blueberries 2 cups goat cheese

halve cranberries and put into a small pot with blueberries.

Add Stevia, red wine, and orange juice and bring to a simmer. Cook for 10 minutes with lid on. Take off heat and allow time to rest while turkey is baking.

Nutrition analysis per 4-ounce portion:300 calories, 6g carbohydrate, 14g fat, 200 mg sodium

EVENTS

Bake at 350 degrees for about 45 minutes.

Remove from oven and top with goat cheese. Return to oven for 10 minutes to melt cheese. While turkey is baking,

Recipe by Lucas Smith, chef, Oliver’s on the Cape Fear; nutrition Analysis by Vicki Allen, director of diabetes education and weight management, Dosher Memorial Hospital

interested in providing healthier renditions of classically high-fat, -sugar, or -salt cuisine,” Allen says. “They’re the chefs of some very unique restaurants that have new kinds of dishes, and they can make changes because they make things from scratch.”

While the chefs eagerly joined the Guest Chef Program, making healthy renditions of their favorite recipes requires some finesse and negotiation. When a recipe calls for cream, Allen suggests whole milk.

Instead of sugar, she recommends Stevia.

Rather than salt, she pulls out low-sodium products or spices.

“We really bump up the herbs and spices, using fresh when we can,” says Allen.

When the chefs’ recipes meet the two gold standards – they’re healthy and tasty, too – they’re deemed ready for inclusion in the Guest Chef Program.

Those who attend the Guest Chef classes are treated to a cooking demonstration, where they can see exactly how to prepare a dish. They also learn how to buy, prepare, and store different foods as well as how the dish’s ingredients impact health. In addition, participants receive a copy of the recipe, its nutritional analysis, and sugges-

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EVENTS

B LO S S O M B AY D E S I G N . C O M / H O L I DAY

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tions for foods to pair with it. Best of all, everyone gets a taste of that class’s dish de jour.

Those dishes range from comfort foods to fancy, company-worthy entrees to irresistible desserts. Just a sample of the dishes participants have learned to make: stuffed turkey roll with a berry compost topping, chowder, mint sweet pea and spinach soup, fall salad with Hoisin vinaigrette, gluten-free pizza crust, chocolate cake, and pumpkin spice latte.

To the chefs’ surprise, those attending the Guest Chef classes often prefer the modified recipes. It’s not unusual for participants to tell the chefs they’ve had the original dish at his or her restaurant, and they like the modified version just as well or better. Or, they ask if the modified version is available at the restaurant, Allen says.

The program has made a lasting impression on participants, who become health-savvy cooks and diners, as well as the chefs. In fact, the chefs have undergone a transformation, Allen says. They find themselves automatically changing recipes so they are healthier, and they have made a commitment to offering healthy options in

their restaurants.

“The chefs have found they want to cater to the individual needs of their patrons,” she says. “They realize many of them are dealing with health issues, and they want to provide a cuisine that takes those needs into consideration. It’s really exciting.”

The Chef Guest Program has steadily grown in popularity. Everyone from singles to couples attends the classes, and their influence is spreading.

“We’re changing the culture of the community,” Allen says. “Participants are so grateful to have a live cooking demonstration and are more comfortable about asking for meals that meet their specific needs.

And, restaurants are more willing to provide those dishes, because they recognize that there is a demand for healthy food. It works out well for everybody.”

The Guest Chef classes are free, but reservations are required. For information or to make a reservation, call 454-4731.

Also, chefs from the entire Cape Fear region are invited to participate in the Guest Chef Program. Those interested should contact Vicki Allen at 454-4731 or vickiallen@ dosher.org. W

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FROM THE

WAT E R S

by JESSICA MAURER | photos by MICHAEL CLINE SPENCER

To say ANA SHELLEM was destined to become a commercial fisherwoman might seem like a bit of a stretch if you consider she started out as a childhood actress and model.

Like many navigating the wilds of show business, she would eventually spend several years working in the hospitality industry, bartending and managing bars and restaurants. But, shortly after moving to Wilmington from Harlem, she met Jon Shellem, the man who would introduce her to the marsh.

Fast-forward a few years, and she’s hooked on shellfishing, living on a boat, married to Jon, with the last name of Shellem – sounds like destiny after all.

“Nowadays, Jon only comes out to the marsh with me a couple of times a year, and at some point I’ll yell over to him and ask him how many clams he’s got, and he’ll say something like eighty or ninety, and I’ll have over 300,” Ana Shellem says.

She launched Shell’em Seafood, a boutique shellfish company, from her Wrightsville Beach houseboat in November 2017,

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with the hope that her experience in the restaurant industry would help her market her product. She’s a one-woman operation specializing in locally harvested shellfish and stone crabs.

Ana Shellem has spent the past two years making connections with chefs across the state and building her accounts one by one.

She now supplies some of North Carolina’s most acclaimed restaurants, including Rhubarb and Cucina 24 in Asheville, and Heirloom, Fin and Fino, and The Stanley in Charlotte. Locally, she delivers daily to restaurants such as Catch, Ceviche’s, East at the Blockade Runner, Surf House, Wrightsville Beach Brewery, The Second Glass, Benny’s Big Time Pizzeria, and True Blue Butcher & Table.

She delivers her catch to each chef personally, allowing her to maintain the relationships she’s built and to ensure that her product continues to meet the standards of her customers.

“I know the product is super fresh because it’s only been in my hands,” Ana Shellem says. “There is no middle man. I handle every step of the process, the harvesting, cleaning, bagging, tagging, all the paperwork, all the refrigeration, the selling, and

FROM THE MARSHES TO THE KITCHENS, ANA SHELLEM HAS BUILT A ONE-WOMAN SHOP TO SHOWCASE LOCAL SHELLFISH

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GRILLED STUFFED LOCAL CLAMS It might be oyster roasting season in Southeastern North Carolina, but don’t discount the clam. Here is a recipe from Ana Shellem that highlights the local mollusks with smoke from the grill and flavorful toppings to mix up your next get-together.

INGREDIENTS • • • • • • •

20 middle neck or chowder clams ½ stick butter 2 cloves garlic, finely chopped 1 small yellow onion, finely chopped 1 bag spinach 1 pack of pancetta Parmesan cheese

TOOLS • Hand towel or rag • Oyster knife or clam knife DIRECTIONS Allow grill to heat to at least 350 degrees before placing cleaned clams on the top rack to slowly pop open.

While clams are cooking, heat a saucepan and add butter, garlic, and onion.

You’ll hear the clams opening as their juices fall into the flames below. At this time, turn the grill to low heat and carefully pick up the clams with a hand towel or rag and pop them open completely using a clam or oyster knife, separating the meat from the shell so you can add the toppings.

Wear gloves if needed to protect from the heat.

Leave grill lid open while the shucked clams rest on the top rack.

Add spinach to the saucepan to sauté. As the spinach cooks down, sprinkle pancetta on top of each clam. Once the spinach is ready, use tongs to place a bit of spinach on each clam.

Top with Parmesan cheese and close the grill lid to let everything bake together and allow cheese to melt.

Use tongs to remove them from the grill and enjoy!

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the delivering. And, it’s the most rewarding job I’ve ever had in my life.”

Ana Shellem says she used to believe she could put up with the negative aspects of show business and restaurant life as long as the money was right. Now, she finds her connection to her work more valuable than her income. She considers herself fortunate to have been able to turn her true passion into a viable business that keeps her connected to the restaurant industry in a more positive way.

“I love that it’s a really honest job,” she says. “I love that I’m in control of it, and that I get to work with people who share my passion and appreciation for the products.”

But, life as a fisherwoman is not without its challenges. To begin with, like all who work the water, she is at the mercy of Mother Nature.

When Hurricane Florence hit the

Cape Fear last fall, Shell’em Seafood was out of business for nearly three months. During that time, Ana Shellem painted oyster shell ornaments to help keep her business afloat.

She also operates at the mercy of the tides, planning her days around the ebb and flow of the waterways, waiting for the tides to reach the proper levels for harvesting. Sometimes, that means heading out at the break of dawn or waiting until sunset to make her way through the marshes and estuaries throughout her territory, which stretches from Carolina Beach to Topsail Island.

One product that Ana Shellem is particularly excited about these days is locally harvested wild mussels.

She describes them as having a great depth of flavor, saltier and earthier than a Prince Edward Island mussel, which has a hint of sweetness to it.

She’s one of only a couple of harvesters in the state currently bringing them in, and chef Keith Rhodes chose to feature them last year on an episode of Order Fire, a Charlotte-based web video series that showcases culinarians, purveyors, farmers, restaurateurs, and mixologists from across the state.

Ana Shellem attended the premiere of the episode at Free Range Brewing in Charlotte, where she made connections with many of the chefs she currently provides with the very same product.

“I didn’t realize how many doors that (show) would open,” she says. “Being a female in the fishing world and bringing in a product that no one else is providing has been a real benefit to me. I sell more mussels than anything, and they are absolutely delicious.”

When she’s not out on the boat harvesting or on the road making deliveries, Ana Shellem is often found in the kitchen of her houseboat, utilizing her catch to create new recipes, which she plans to incorporate into a cookbook.

She was also recently the subject of the Lean In Collection, a project by Getty Images aimed at creating a library of images devoted to the powerful depiction of women, girls, and the people who support them. W WILMAmag.com

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s p o P y a

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Wesley Schulz, conductor

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MEDIA PARTNER

NEXT LEVEL

Local eatery to reopen with all-vegan menu

by LORI WILSON | photos by MEGAN DEITZ

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t the end of July, the news broke: The restaurant staple and vegetarian/vegan favorite previously known as Sea Level City Gourmet would soon reopen after a brief scare that its doors were closed for good.

Sea Level founder NIKKI SPEARS, the original owner of the Nikki’s restaurant in downtown Wilmington, sold Sea Level to KELSEY GIBBS and her husband, SCOTT KEY, when most folks didn’t even realize it was for sale.

While its location at 1015 South Kerr Avenue remains, under its new owners and with a modified name, Sea Level Vegan Diner’s updated menu will be completely – and unapologetically – free of all animal products.

Although Sea Level, which opened in 2013, was not previously 100 percent vegan (or even vegetarian), Spears always promoted plant-based menu items and specials. With favorites such as the lentil burger and falafel appetizer, Sea Level provided a place where veggie eaters could indulge.

Transitioning to a fully vegan establishment has not been difficult, according to Gibbs, who also is personally starting a new chapter, adding restaurateur to her existing role as owner of The Wonder Shop.

“Besides the random piece of cheese, some shrimp and fish items, it really was not that hard to adjust the menu,” she says about the tweaks.

As longtime vegans, Gibbs and Key visited Sea Level every week for five years.

Gibbs calls herself a “total indulgence-type person” with a passion for healing through food. On social media, she often posts videos of vegan recipes and step-bystep instructions for creating dishes.

“The food-service industry was always in our future,” Gibbs explains. “It just manifested a little quicker than we thought … When I heard Nikki was ready to move on and she was selling, I thought, ‘I have to consider this.’

It’s our favorite restaurant. It has to live on.”

Others obviously felt the same way. The well-loved restaurant has been recommended by the plant-based foodie community since Sea Level’s inception. In fact, even before she and her husband bought the restaurant, Gibbs recommended Sea Level to customers at The Wonder Shop, her downtown vintage clothing store

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from which many may recognize her. (Don’t worry, fashion lovers: Her store isn’t going anywhere).

As Gibbs and Key have been redesigning and reconstructing the space, they have often received visitors offering gifts, gratitude, and even helping hands in appreciation – and anticipation – of the restaurant’s upcoming return. The couple is aiming to open this month.

Gibbs’ two loves – vintage and vegan – are born from her conservationist, organic spirit.

“Generally, our food norm is a resource-sucking nightmare,” Gibbs says. “It’s hard in this food world and all these chefs and their butchering needs. I really think this (vegan food) is a more sustainable approach to resources.”

She describes the Sea Level menu as friendly diner food (plus a sushi list, which Gibbs admits may seem a little random but still highly praised and requested).

“There’s so much variety in vegan cooking,” she says.

“You’re just using a different set of ingredients to get all

the same favorites you grew up with as a kid.”

Not only is the restaurant’s new menu vegan, but its new owners are dedicated to using “clean,” organic products.

“Food is fuel,” Gibbs says. “Dirty food is going to clog you up. But, vegan does not automatically mean clean. Oreos are vegan! While we’re serving more comfort and diner-style food with plenty of fried options, still our famous lentil burger is made from organic, raw, soaked lentils.”

Gibbs and Key are inspired by fresh, homemade flavors. Their kimchi and sauerkraut will still be made in-house, and they’ll be sourcing from local farmers as much as possible. The only “faux” soy product will be tempeh on the Reuben sandwich, one of Key’s favorites.

Thinking about the word “sea” in the restaurant name, Gibbs has been exploring ways to reflect fish flavors and textures using plants. She’s crafted a barbecue-style “fish” sandwich using her secret ingredient, a common fruit that retains a flaky seafood texture.

“As a vegan, I’m not depriving myself of anything,” Gibbs says, “I’ve only added a rainbow of fruits, veggies, and legumes.”

Although Sea Level’s core menu will remain similar to what Sea Level lovers 19WILMAWebsite.indd already enjoyed, Gibbs’ colorful creativity, as evidenced by her fashion sense and retail experience, will shine in daily food specials. She looks forward to exploring in the kitchen.

“We’ve sort of been in cooking boot camp with Nikki,” Gibbs explains with a laugh. “And, I have all these ideas for new dishes, but she keeps telling me, ‘Save it for the specials!’”

Sea Level won’t be recycling food in the same way The Wonder Shop recycles fashion, but it will reduce waste by highlighting surplus ingredients in specials, composting with Wilmington Compost Company, avoiding single-use plastics, and encouraging diners to use glass jars for leftovers.

“In both food and in clothing, you can do retail and food service in an environmentally (friendly) and thoughtful way,” Gibbs says. “Anybody could have done it. We just happened to be the ones in the right place at the right time.” W

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REINVENTING FERMENTING

by KATELYNN WATKINS | photos by LOGAN BURKE

S

tarting one business is tough. But how about two?

Since Panacea Brewing Company’s initial opening in 2016, it continues to make a splash in the area. So, in addition to putting down some new roots soon in Burgaw, the owners, ROBIN and ART HILL, have decided it’s time to go bigger at their Wilmington location – literally.

“The taproom was too small when we moved into it. The customers don’t really have any elbow room,” Robin Hill says.

“I actually feel guilty about being there because I’m taking up valuable space.”

After about a year of searching for a fresh venue, the kombucha – a fermented tea drink – taproom is moving from 102 Old Eastwood Road to 4107 Oleander Drive in Anderson Square in space that was the home of Tazy’s Burgers and Grill.

And, because the new location allows them to make some changes, the Hills purposely designed the staff office there to be small and uncomfortable – the better to encourage themselves and their employees to interact with the customers again, Robin Hill says.

With a brand new liquor license in hand, accommodating the tastes of all of those loyal customers should be easier than ever. The craft, small-batch kombucha will still be the main attraction, but alongside some fermented concoctions – made from simple syrups, herbs, and flowers for color and flavor – local craft beer, wine, and herbal sodas will also be on tap at the new location.

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There are even a few cocktails and mocktails in the making. The Blueberry Balm Cocktail, for example, consists of Blueberry Balm kombucha; simple syrup made from blueberries, elderflower, lemon balm, lavender; and St. Germain elderflower liqueur.

“We like to kick it old school, go with things that aren’t necessarily popular right now, but were created for a reason,” Robin Hill says.

“But, we are getting creative.”

That creativity and a drive to push past the norm are what got the brewing company started in the first place. Panacea has certainly come a long way since it first opened.

After leaving New York for a fresh start on North Carolina’s coast, Art Hill joined New Hanover Regional Medical Center as its culinary department’s retail operations manager, and Robin Hill managed a sewing blog from her home so she could still work with her hands and be a stay-athome mom for the couple’s three kids.

“We just fell in love with the area,” she says. “Moving here was a big impetus for change.”

Art Hill is a trained chef with two decades in the food industry under his belt, and while he continued with his passion for making beer and wine, Robin Hill took to probiotic fermenting rather than return to a corporate or teaching career. Panacea Brewing came into being, and it didn’t take long for demand to spike.

“We got so busy that Art had to quit his job to work there full time and help us keep up,” Robin Hill says.

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“But, that’s more who he is anyway. Startup has always been his thing.”

Featuring mostly vegan and vegetarian fare, Panacea’s new accompanying food menu is expected to be full of fresh vegetables, fruits, homemade tempeh, and koji. The idea, Robin Hill says, is to give customers a casual café atmosphere.

The building itself isn’t undergoing any extreme construction but more of a NOVEMBER 2019

refresher under the trained eye of Kelly Waters, Panacea’s current administrative assistant. Waters came from an interior design career in Savannah and has been able to put that experience to good use during this transition.

“It wasn’t necessarily our plan to open a restaurant when we first got started, but we’re both creative people, and we love using our hands to make new things,” Robin

Hill says. “It all just came together.”

As soon as the new taproom is open and ready for business – possibly by the end of the year, but if not, then soon after, they say – Robin Hill also plans to put her teaching skills to use with some classes on fermentation. These will be held quarterly at first, she says, but she’d like them eventually to become a monthly occurrence at Panacea Brewing Company.

There have been several requests made in the past, but with the smaller space, the answer has been a consistent no. Soon, having room to learn won’t be a problem.

Which brings us to business number two.

“We wanted to figure out how we can expand our brand to make it more timeless,” Robin Hill says.

“It’s not about being trendy.

We got really lucky here, but kombucha might not always be the next big thing.

We want to expand our footprint.”

To that end, Burgaw Brewing Company is on its way to the Pender County town. Unlike the new Panacea taproom, the historic building at 103 South Wright Street needed more of a build-out.

The renovation took it down to the walls, gutting everything else to make way for a farmer-friendly beer pub and kitchen that’s coming along at a steady pace.

“Right now, we’re just taking it all as it comes,” Robin Hill says. “It’s always been about making good products for good people.

That’s it.”W

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SPONSORS’ CONTENT BROUGHT TO YOU BY ASHLEY HOMESTORE

HOME FOR THE HOLIDAYS Get cozy this season with the

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WILMA’S

2019

WOMEN WATCH AWARDS

WILMA held its eighth annual Women to Watch Awards event October 11 at the Wilmington Convention Center in downtown Wilmington.

Winners of seven award categories were announced at the event: LAUREN BROOKE BROWN, owner of Lasting Looks

by Lauren Brooke (Arts); CATHERINE HAWKSWORTH, owner of Modern Legend (Business); KELLIE GRIGGS, assistant professor at UNCW’s School of Nursing (Education); LAUREN GAINOR, medical director of inpatient pediatrics and newborn services with Coastal Children’s Services (Health); EVELYN BRYANT, CEO of Northside Bridge Builders (Nonprofit/ Volunteer); JESSICA LOEPER, chief communications officer for New Hanover County (Public Service); and KOBE CAMPBELL, licensed professional counselor associate with The Healing Circle (Rising Star).

Congratulations to all our winners and finalists. For more photos from the event, check out Facebook.com/ WILMAmag.

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photos by MICHAEL CLINE SPENCER

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DI GN I T Y M EM O R I A L CELEBRATING A LIFE’S LEGACY IN OUTER SPACE

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Since 1997 the experienced team at Celestis has been launching successful missions, trusted by families of notable pioneers like Gene Roddenberry, screenwriter and producer of the Star Trek series, along with one of the series’ favorites, actor James “Scotty” Doohan; NASA scientist Dr. Eugene Shoemaker; and L. Gordon “Gordo” Cooper (Col., USAF), one of the seven original Mercury astronauts.

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touched the sky, honoring and returning those on board.

Earth Orbit Spaceflight, placing a personalized flight capsule carrying a symbolic portion of cremated remains or DNA sample into orbit where it remains for years or decades until it reenters the atmosphere, harmlessly vaporizing like a shooting star in final tribute. As your loved one crosses the sky, his or her orbital spacecraft transmits a precise location in space to friends and loved ones below.

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JAMES E. MOORE INSURANCE AGENCY

6 5 Y E A R S.

3 GENERATIONS. 1 MISSION.

A

nniversaries are a time for reflection and celebration. At James E. Moore Insurance Agency, Inc., marking their 65th year in business means honoring the past, acknowledging the present, and anticipating the future.

When James (Jimmy) and Ann Moore founded the agency in 1954, they set a high standard of customer service. “It was their priority to stay in touch with customers and understand their needs from the customer’s own perspective,” says son Jim Moore, CEO and 2nd generation owner. “My parents would advocate for their customers and help them navigate the process of finding the right coverage.”

Martin Free recalls how it felt to have such an advocate. It was 1969, and he was a young Viet Nam veteran who had just accepted a job and relocated to Wilmington. “I had recently gotten three speeding tickets,” he says, “and needed help with auto insurance. I walked in off the street and James shook my hand and said, ‘You’ve served your country and we can work with you.’ ” Free has been a customer ever since. “Jim and Adrienne are cut from the same cloth as James, and I appreciate how they’re keeping the legacy going.”

It’s a legacy that Jim’s daughter Adrienne Moore, COO and 3rd generation owner, is proud to uphold.

“We work to build lifelong

relationships,” she says, “and want our customers to know we are here for them every day, through whatever life brings.

Selecting the right coverage is only the first step.”

That same commitment to maintaining relationships is reflected in the agency’s team.

Teresa Gedraytis, CIC, CISR, says, “It has been my distinct pleasure to have worked with all three generations of the Moore family.” She began as the company receptionist in 1987, and now oversees the agency’s commercial lines. She received the 2018 Outstanding Customer Service Representative of the Year for the state of North Carolina, a true testament to her dedication.

Jim, Adrienne and their team derive deepest satisfaction from their relationships with their customers. As Teresa and Larry Kirkpatrick, of Atlas Geographic Data say, “They handle all our insurance needs—residential, personal and even for our business.They aren’t just prompt and helpful, they go above and beyond.”

The insurance marketplace is rapidly changing, but with a 65year record of excellence, James E. Moore Insurance Agency, Inc., is well-equipped to adapt.

“The agency will always grow in step with people’s needs,” says Adrienne, “and we will continue to build long-term relationships with our customers as well as with top-rated carriers.”

Celebrating

Top photo: Jim Moore (2nd generation) and Adrienne Moore (3rd generation) Bottom photo: James E. Moore and Ann S. Moore (1st generation) help Jim Moore (2nd generation) take his first steps.

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JUNE 2019 2019 NOVEMBER

YEARS

James E. Moore Ann S. Moore

Jim Moore

Adrienne Moore

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MARKRA F T C A B INETS

KEEPING ON TOP OF TRENDS, BRANDS AND PRODUCTS

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or three decades Markraft Cabinets has been delivering results beyond expectations in product selection, custom design and installation, and customerfocused post-job service and warranty. Along the way, President and General Manager Cee Edwards has witnessed the evolution of top-selling brands, products and trends in home remodeling.

For example, more people are making better use of the spaces around their homes — not just in them — for entertaining, especially when it comes to outdoor kitchens.

“NatureKast has gained popularity in the outdoor space, we’re working with their products featuring several door styles and finishes,” Cee said.

A leading provider of awardwinning weatherproof outdoor cabinetry, NatureKast features luxurious finishes that won’t fade, warp or crack.

Another great option for

outdoor kitchens is Wolf Endurance, sturdy aluminum cabinets ideal for decks, patios, and garages. Endurance provides a more limited offering at a less expensive price point.

When it comes to remodeling inside the home, a lot of times people will start with a bathroom or laundry room and then move into the kitchen. Interior design products growing in popularity revolve around door styles. Clean line, slab-type doors providing low maintenance are now available in a variety of different colors and finishes, wood products, painted products, aluminum or laminate.

With all the choices available to homeowners, how does Markraft decide what products and brands to work with? “We definitely make an effort to look at trends,” Cee explained.

“Manufacturers we use and companies we partner with are good at being ahead.”

Sherwin Williams and

Benjamin Moore do ongoing market analysis to determine new trends and colors which helps Markraft with planning and purchasing.That said, customers regularly come in with ideas gathered from magazines, Pinterest and Houzz.

Each year, Markraft sends a team to the international kitchen and bath show where cabinet suppliers roll out new products and styles.This gives Markraft an advance preview of what’s coming, which they pass along to their designers and customers.

Markraft is selective of who they partner with, like North Carolina-based UltraCraft Cabinetry. In addition to a diverse lineup of products and design choices, UltraCraft is so close geographically that it’s easy for Markraft designers to get factory training to help customers with modern, traditional, or transitional designs.

“Our people, products and

processes are what separate us from the big box do-it-yourself stores,” Cee said. His seasoned team of design professionals, many who have been in the industry for 20-plus years, bring a diverse knowledge of the industry.

“Our team understands the expectations of clients and the expectations of our company.

We do this every day and are very focused on service and the end result.”

President and General Manager Cee Edwards and his team of talented designers invites you to visit Markraft’s Design Studio, 2705 Castle Creek Lane, just off Castle Hayne Road.

Markraft’s professional kitchen and bath designers consult by appointment but drop-in visitors are always welcome to browse the showroom, open 9 a.m. – 5 p.m., Monday – Friday.

910.793.0202 | MARKRAFT.COM

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REVIVAL LASER & SKIN CLINIC HELPING YOU LOOK AND FEEL YOUR BEST

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Get 20% off GAINSwave and CRYOSKIN! Call us today to learn more and schedule a consult.

EVIVAL Laser and Skin Clinic is your local leader in the aesthetic medical industry, providing only FDA-approved treatments performed by the most highly trained medical professionals with the most up-todate, cutting edge technology. Our mission is to deliver 100-million percent patient satisfaction at all times.

Dedicated to excellence across the board, we hand selected our providers to join our team — they are, in fact, the best on the East Coast. Amanda Baker, our Lead Provider, and Master Injector Andrea Payne are both licensed physician assistants.

Megan Monroe, a family nurse practitioner, is highly trained across all verticals of Aesthetic Medicine.

Owner, Amy Nealey has 15-plus years in the medical aesthetic industry, a background in medical biology, and has performed research, trained, and worked directly with some of the best physicians in the world.

We offer many procedures exclusive to our practice locally.

Several of these are highly selective, requiring an extensive interview process to even be considered to provide them. We are proud to announce that we are the only practice within our area offering permanent laser hair removal; the P-Shot; the O-Shot; PRP hair restoration; Profound and VAMPIRE Facials. We also offer Botox, Dysport, Restalyne, Juvedérm, Bellafill (your five-year

filler), vascular lesion treatments, laser treatment to remove spider veins, sunspots, age spots, rosacea and acne scarring.

In addition, we are beyond excited to be accredited and certified to deliver GAINSwave and CRYOSKIN, both exclusive to our practice. GAINSwave is the most advanced treatment available for erectile dysfunction as well as to increase overall sexual performance. CRYOSKIN delivers immediate, permanent results targeting unwanted fat, as well as tightening and toning the tissue.

The beauty of CRYOSKIN is that you can treat any area on the body. Both of these treatments are truly changing peoples lives.

Our patient base is highly diversified at REVIVAL, ages 13 to 75, male and female, from all walks of life. We take a highly customized approach, as each individual is uniquely and beautifully themselves. We offer a complimentary consultation that only takes about 15-20 minutes to discuss patient goals, review medical history, access areas for treatability, and discuss the full scope of their upcoming visit to ensure expectations are directly in line with results.

Rest assured when you step through our doors you are in the safest environment and achieve the best possible results at all times.You will love our incredible synergy and super positive vibe — like your home away from home!

910.679.4312 | REVIVALLASERANDSKINCLINIC.COM 42

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NOVEMBER 2019

NOVEMBER

1 FRIDAY

CAPE FEAR FAIR & EXPO Wilmington International Airport Through Nov. 10

Rides, midway games, agriculture exhibits, contests, Brad Matchett Comedy Hypnotist shows, and Pirates of the Colombian Caribbean aerial high-wire show come to this year’s Cape Fear Fair & Expo.

Held on the grounds of Wilmington International Airport, tickets are $22 or $5 for a walkaround ticket Monday through Thursday that does not include rides. Info: capefearfair.com

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1 FRIDAY

11/3

CHAMBER OYSTER ROAST Wilmington Chamber of Commerce

The Wilmington chamber holds its annual oyster roast event on the chamber’s lawn overlooking the Cape Fear River. The chamber’s board of directors prepares oysters and shrimp, while a live band entertains. Tickets are $75 and include unlimited oysters, shrimp, and drinks. Info: wilmingtonchamber.org

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11/13

WE WILL ROCK YOU CFCC Wilson Center

The hit musical We Will Rock You comes to the Wilson Center SATURDAY for two shows – at 2 p.m. and 7:30 p.m. The musical tells the story of a globalized future without musical instruments and features more than twenty-four of Queen’s biggest songs including “We Are The Champions”, “Radio Ga Ga”, and “I Want To Break Free.” Info: cfcc.edu/capefearstage

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photo c/o Ned Leary Photography

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SATURDAY

11/29

CAPE FEAR KITE FESTIVAL Fort Fisher State Recreation Area Through Nov. 3 The annual festival at Kure

Beach will feature kites in all colors and

sizes. The event will be from 10 a.m. to 4 p.m. and is free. The festival is wind and

weather permitting and there will be food

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trucks. Info: capefearkitefestival.org

SUNDAY

Boardwalk”, performs at Thalian Hall. The Drifters were the first African American group inducted into the Rock & Roll Hall of Fame. The show starts at 7:30 p.m. Info: thalianhall.org

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JAZZMEIA HORN UNCW Kenan Auditorium Jazz vocalist Jazzmeia Horn

performs as part of the UNCW Presents series. Horn’s 2017

debut A Social Call was nominated for a

Grammy Award. The matinee show starts at 3 p.m., and tickets are $20-$50. Info: uncw.

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edu/arts/presents

SATURDAY

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THE DRIFTERS Thalian Hall R&B, doo-wop, and soul vocal group The Drifters, known

for hits such as “There Goes

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The twenty-fifth annual festival featuring film screenings, dance performances, emerging artists, and more will feature over 150 films from around the world in different downtown Wilmington venues, including Thalian Hall and Jengo’s Playhouse. The festival opens with an interactive music video concert featuring G Yamazawa, Shirlette Ammons, and Kid Ethnic. Info: cucalorus.org.

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My Baby” and “Under the

NOVEMBER 2019

CUCALORUS FESTIVAL Downtown Wilmington Through Nov. 17

CUCALORUS CONNECT Brooklyn Arts Center

The Cucalorus Connect THURSDAY conference is also part of the Cucalorus Festival, but with an entrepreneurship focus. The two-day event

11/2 features tech trends and their implications and takes place at the Brooklyn Arts Center. Topics include blockchain, artificial intelligence, and regenerative medicine, among others. This year’s keynote speaker is Nick Adkins, co-founder of Pinksocks Life, who will speak about human connection.

Info: cucalorus.org/connect

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HOLIDAY MARKET Burgwin-Wright House

The Burgwin-Wright House & Gardens hosts a holiday market 9 a.m.3 p.m. with more than twenty-five vendors including local authors, artists, food, drinks, handmade crafts, and more. Info: burgwinwrighthouse.com

SATURDAY

28 THURSDAY

HABITAT FOR HUMANITY TURKEY TROT Wrightsville Beach Loop

The fundraising running event will benefit Cape Fear Habitat for Humanity. The race consists of a 5K run or walk that is timed and a 1-mile fun run or walk that is not timed. There will be awards

11/14

100% Satisfaction Guaranteed Bonded & Insured Cleaners are background checked and professionally trained Regular, deep and move-in/out clean options No Contracts

Instant online pricing and scheduling 11/2

www.indigru.com SERVING THE GREATER WILMINGTON AREA

for costumes. Race starts at 8:30 and 8:45 a.m. Info: facebook.com/TurkeyTrotWilm

29 FRIDAY

NORTH CAROLINA HOLIDAY FLOTILLA Wrightsville Beach Through Nov. 25

The waterway holiday parade returns to Wrightsville Beach, with decked-out boats lighting up the channels and then a fireworks display. A number of events also take place leading up to the boat parade that starts at 6 p.m. November 30. The day before, a tree lighting and visit with Santa take place at Wrightsville Beach Town Hall at 5:30 p.m. November 29 and a festival 10 a.m.-4 p.m. November 30. Info: ncholidayflotilla.org

DOWNTOWN WILMINGTON TREE LIGHTING Foot of Market Street

The downtown tree lighting will feature live entertainment, countdown to the tree lighting, and visit from Santa and Mrs. Clause.

The event is free and family friendly. Info: coolwilmington.com

Submit your event to the WILMA online calendar at WILMAOnTheWeb.com

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FOOD BANK OF CENTRAL & EASTERN NORTH CAROLINA The food bank’s Wilmington branch has several upcoming volunteer events: • Giving Tuesday will be 5-7 p.m.

December 3, • Kids Day will be 10 a.m.-noon December 7 and is for kid volunteers ages five to eleven, • Holiday Open House will be 6-8 p.m.

December 19, and • Community Day will be 10 a.m.noon December 21, 2019 and is also open for kid ages five to eleven.

Go to foodbankcenc.org/volunteer to sign up. For more info, contact volunteer coordinator Kathleen Hoolihan at khoolihan@foodbankcenc.org or 2511425, ext. 2202.

CAPE FEAR VOLUNTEER CENTER

photo c/o Food Bank of Central & Eastern North Carolina

HELPING OU T

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VOLUNTEER OPPORTUNITIES AROUND THE HOLIDAYS hile volunteering should be a year-round endeavor, if the year has gotten away from you, the holidays are a good time to be inspired to give back.

Groups throughout the Cape Fear region field additional needs toward the end of the year and are happy to take on additional volunteers. Here are just a few of the places working hard this season to make sure others are taken care of.

GOOD SHEPHERD CENTER The Good Shepherd Center, whose mission is to feed the hungry, shelter the

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homeless, and foster transition to housing, has volunteer needs that vary, but one program can be incorporated into holiday shopping.

“Each year, Good Shepherd Center looks for individuals or groups to participate in their Adopt a Family program,” says Liz Carbone, community coordinator. “The adopters receive a wish list from a family either currently living in Good Shepherd’s shelter or that has been recently rehoused. The wish list will include gift ideas for the children in the family, as well as practical items like clothing and household needs.”

For more info, contact Carbone at lcarbone@goodshepherdwilmington.org or 763-4424, ext. 101.

NOVEMBER 2019

The Cape Fear Volunteer Center has a list of opportunities for those looking to volunteer.

On December 24, volunteers will start at 10 a.m., distributing Christmas Eve to low-income, elderly, and infirmed residents in New Hanover County. Meals are prepared by a partner church, and volunteers, who can choose what part of town they go, will deliver meals of turkey, stuffing, potatoes, beans, gravy, and dessert.

A festive outing that benefits the nonprofit NourishNC also will take on volunteers to help the 12 Tastes of Christmas event go smoothly. The event is on the evening of December 12 at the Brooklyn Arts Center.

For more about these and others, go to capefearvolunteercenter.org or email cfvcdirector@gmail.com.

General volunteers also can register at capefearvolunteercenter.org.

MARINES FOR THANKSGIVING A quick note to end on: Every year, Port City Java lines up area families that can host Marines from Camp Lejeune for Thanksgiving dinner. Port City Java CEO Steve Schnitzler, who fields hosting requests from families, says that this year is taken care of as far as volunteering families.

But, it’s something to keep an eye out for next year’s calendar.

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TAKE

by ELIZABETH WHITE photo by TERAH WILSON

ANGIE CARL is the coastal fire and restoration manager for The Nature Conservancy in North Carolina. Why plan a fire? Turns out planned fires are “necessary to reduce vegetation and provide nutrients to our forests,” she says. In her role, Carl oversees and manages 40,000 acres of land in North Carolina that includes Wilmington and surrounding counties.

WHAT WORK DOES THE NATURE CONSERVANCY DO IN NORTH CAROLINA? “The Nature Conservancy is the largest conservation organization in the world. It operates in seventy-two countries and has offices in every state of the U.S. Each state operates as its own unit. In North Carolina, TNC has conserved over 700,000 acres. … We still own, manage, and restore 90,000 acres, and 40,000 is managed from the Wilmington office …

We just purchased a tract that has a cypress tree cored at 605 BC, making the cypress tree now the fifth-oldest tree species in the world.” BESIDES YOUR ROLE WITH CONTROLLED BURNS FOR THE GROUP, WHAT ARE SOME OF YOUR OTHER RESPONSIBILITIES WITH THE LOCAL OFFICE? “My work extends north to Croatan National Forest and south to the border. I manage the office and staff that manages and maintains the properties that we have in the southeast coastal plain. We are restoring native pines, grasses, and fire back on the landscape. We also manage partnerships with many other conservation agencies and organizations to do restoration and management on a larger scale. Last year alone, the crews we hired with joint grants helped burn over 30,000 acres and do restoration work on over 10,000 more.” WHEN YOU WORKED FOR THE U.S. FOREST SERVICE IN OREGON, DID YOU RESPOND TO WILDFIRES? “I did respond to wildfires. I worked on a handcrew. I still work on wildfires. In fact, I usually use some of my vacation time to go on firefighting assignments. Last year, I spent two weeks in Washington state near the Canadian border.” WHAT MADE YOU WANT TO START THE FIRE IN THE PINES FESTIVAL IN 2013? “Fire is such an important part of our Southern forests and a big part of our culture. New Hanover, Pender, and Brunswick counties are some of the fastest-growing counties in the country. As more people move in that don’t have the history with the fire culture, I thought it would be a good idea to show them how a burn could be done safely.” HOW DID THIS YEAR’S EVENT IN OCTOBER GO? “It was a great success. I do not have the numbers yet, but I am betting we had higher attendance than previously. The fire was ignited by Mayor (Bill) Saffo and Sen. (Harper) Peterson.”

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ANGIE CARLS’ full profile appeared in a recent WILMA Weekly email. To sign up for the WILMA Weekly, go to WILMmag.com.

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MAKE

THANKSGIVING

GREAT AGAIN

by DYLAN PATTERSON illustration by MARK WEBER

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Dylan Patterson is a writer and filmmaker who teaches English at Cape Fear Community College.

If the same old generic, commercialized Thanksgiving is good enough for your family, then read no further. This article isn’t for you.

If, on the other hand, you’re tired of the typical paint-by-numbers Thanksgiving and want to celebrate in a style that’s more authentic, more historically accurate, and more likely to have your friends on social media anxiously second-guessing how they celebrate the holiday, then by all means, read on.

First off, as you’re currently reading the November issue of WILMA, one opportunity for historical accuracy has passed you by.

The first Thanksgiving (you know, the one in Plymouth in 1621) was in October. Mark your calendar for next year.

Why, then, do we celebrate Thanksgiving in November? You’ll have to ask Lincoln who declared the last Thursday in November a national day of thanksgiving. FDR temporarily pushed it up a week during the Depression to expand the Christmas shopping season and boost the economy. Apparently, Americans used to wait until after Thanksgiving to begin Christmas shopping. How quaint.

So, for a more authentic celebration this year, postpone your Thanksgiving celebration a week. You won’t have the day off, your extended family won’t attend, and all the good turkeys will be gone, but who said authenticity comes cheap?

Next, when considering a truly traditional Thanksgiving locale, there’s just one word to remember: squatters. In 1621, the Pilgrims settled at Plymouth. Illegally.Their charter was for Virginia, but storms blew them to New England just as the Mayflower was running out of food. They settled on the remains of a Patuxet village complete

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NOVEMBER 2019

with stores of corn and beans. The Pilgrims helped themselves to the food, figuring the Patuxet wouldn’t need it since they’d all died from smallpox brought by English slavers in 1617.

While it’s impossible to replicate the Pilgrims’ locale, don’t let that stop you from celebrating in a way true to the spirit of the first Thanksgiving. You could, for example, break into your neighbor’s house (the ones whose pressure washer you borrowed three years ago and never returned) while they’re away and have your meal there. Be sure to help yourself to canned goods from their pantry.

For the Pilgrims, the first Thanksgiving was a celebration of a bountiful harvest after the previous year’s “starving time,” when half the settlers died from scurvy, pneumonia, and starvation. Things got so rough that some historians speculate that human remains were consumed.

For Americans today, however, the holiday eating season starts late on October 31 (when we gorge on the remains of our children’s Halloween candy), then continues for two full months of fat, carbs, and sugar.

An authentic Thanksgiving celebration should involve a long, miserable fast (or at least an unpleasant diet – like no bacon, for example) leading up to the big day.

Three days, actually. That’s how long the first Thanksgiving lasted.

And, by most accounts, the Pilgrims were outnumbered two-to-one by guests who neither spoke their language nor worshiped the same god. So, for an authentic American Thanksgiving, be sure to plan your agenda and guest list accordingly.