Yadkin Valley Living September-October 14

I N C L U D I N G T H E G R E AT TA S T E S O F

foodsand flavors

™

FREE

September/October 2014

Fall Festivals, Fairs & Events

Survivor’s Jeremiah Wood Apple & Pumpkin Recipes

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When Accidents Happen, Lewisville Motor Company

We encourage you to support…

can help you turn a negative into a positive!

November 8, 2014 Registration: 9:00 AM Starts: 10:00 AM Length of walk: 3 Miles BB&T Field, 499 Deacon Blvd Winston-Salem, NC 27105 To register visit: http://www2.jdrf.org/site/TR/Walk/C hapterPiedmontTriad4477?pg=entr y&fr_id=4010

We pay top dollar for late model wrecked vehicles.

Call us, if your vehicle fits our needs, we'll make you an offer.

We’re helping the environment by

recycling wrecked vehicles.

ABOUT JDRF WALK TO CURE DIABETES The JDRF Walk is an impactful way to raise money for critically needed type 1 diabetes (T1D) research and show your support for the millions of people affected by this serious disease.

The JDRF Walk has raised more than $1 billion through the hard work and generosity of supporters like you. Every dollar JDRF directs toward research comes from our donors. So, the more our walkers raise, the closer we get to reaching our goal of a world without T1D. Thank you for your support of the JDRF Walk! Together, we will turn Type One into Type None.

We also support…

www.LewisvilleMotorCompany.com

5600 Country Club Road Winston-Salem, NC 336-765-2362 Monday - Friday 8 - 5 4

Yadkin Valley Living

Coming to a community near you June 13 - June 19, 2015

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Call or visit today.

Frank H. Beals Financial Advisor 965 North Bridge Street Elkin, NC 28621 336-835-4411 frank.beals@edwardjones.com

Paul J. Bunke, Sr., AAMS Financial Advisor 124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336-386-0846 paul.bunke@edwardjones.com

Deanna S. Chilton Financial Advisor

When it comes to meeting your financial goals, you really only need to see one person. At Edward Jones, we strive to meet all your financial services while providing exceptional personalized service.

Because we serve individual investors and business owners, all of our energy and resources are dedicated to helping you reach your long-term financial goals. That’s why we live and work in the community. We meet with you face to face to discuss the key steps to creating your financial strategy.

You talk, we listen and get to know you.

Estate Considerations

Fixed Income Investments

Business Retirement Plans

Education Savings Strategies

Individual Retirement Accounts Retirement Plan Rollovers and Consolidation

Insurance Annuities

For more information or to schedule a complimentary financial review, call or stop by today.

www.edwardjones.com Member SIPC

104 Heatherly Creek Drive Pilot Mountain, NC 27041 336-368-2575 deanna.chilton@edwardjones.com

Dale Draughn Financial Advisor 697 West Pine Street Mount Airy, NC 27030 336-789-0136 dale.draughn@edwardjones.com

Doug Draughn, AAMS, CFP Financial Advisor 697 West Pine Street Mount Airy, NC 27030 336-789-1707 doug.draughn@edwardjones.com

Christopher L. Funk Financial Advisor 128 South State Street PO Box 790 Yadkinville, NC 27055 336-679-2192 chris.funk@edwardjones.com

Tammy H. Joyce, AAMS Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 336-783-0452 tammy.joyce@edwardjones.com

Barry Revis Financial Advisor 1810 North Bridge Street, Suite 101 Elkin, NC 28621 336-835-1124 barry.revis@edwardjones.com

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Yadkin Valley Living

contents • Tires • Auto Repairs • Computer Diagnostics • Computer Alignments

52 East Bend Auto Clinic & Tire

foodsandflavors™ 20 Wilkes’ Heirloom Apples 22 Eight Ways to Eat an Apple a Day 26 Wineguy: NC Wineries in the Fall 28 YV Best Cooks: Spinach Manicotti 30 Cookbook Collector 33 Pumpkin Dishes for an Autumn Table 36 BBQ Styles of the South

136 East Highway 67 East Bend (336) 699-2130

46 Dining Divas 47 Chef Robert’s Tips on Eggs 49 Let’s Tailgate!

52 Ryan’s Restaurant, Steaks, Chops and Seafood 56 Fall Chicken Favorites

Monday–Friday 7:30am–6pm

Now In-Stock from

79

$

*

*Leather bracelet double wraparound, steel lock • $35 ea charm

B&L Custom Jewelers 336-786-1100 Open Tuesday–Saturday

401 North Main Street, Mount Airy, NC www.mtairyjewelers.com

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We’re your only LOCAL Appliance Store that offers

Service after the Sale!

contents yadkin valley homestyles 44 Mill Creek General Store 64 YV Person: Jeremiah Wood 66 YV Person: Phyllis Smith 68 Recycling Cars & Trucks 69 Piedmont Picks 70 Caring Hearts: W.H.O. 73 Fun With Kids: pumpkins, apples, and autumn leaves 74 Trick or Treat Safely 75 Are You Ready As School Returns?

61 Our trained service people will work until they find the problem and fix it.

WE carry…

Yadkin Valley Gardening 58 Look up for a Harvest Moon 60 Free Gardening Workshops 60 Autumn—Time to Fight Stink Bugs 61 Ornamental Corn 61 Fall is the Time to Plant

With FREE local delivery and disposal of your old appliance.

Healthy Life your guide to health,

Serving Davie County and surrounding counties for over 75 years.

Problem Solved!

You’re Happy and we are just downright ecstatic!

wellness & fitness

77 Choosing Medicare Insurance...Again 78 Living with Diabetes 79 Breast Cancer Awareness Month 80 Celebrate 35 Years of Hospice

Offering: Appliances, Bedding, Bedroom, Dining Room, & Living Room Furniture along with comfortable wooden rockers made especially for families to enjoy on Southern front porches

“Courteous, Dependable Service for over 75 years” 848 South Main Street 8

Yadkin Valley Living

danielfurniturenc.com

106 The Good Trail Dog, Part 1 107 pet pics 108 National Dog Monument

108

96

Van Hoy Jewelers

(336) 835-3600 111 East Main St., Elkin

HIGHEST PRICES PAID 86 Fall Festivals, Fairs & Events begins in every issue…

10 editor’s letter 14 beginnings 30 Cookbook Collector 72 Wedding Tips 73 fun with kids 86 planner 102 Collections : What Nots 105 what is that?

110 Business Section Services & Resources 112 Sandra’s closing devotion 113 Advertisers List

For Your Old Gold, Class Rings, Jewelry & Silver Coins

Van Hoy Jewelers 111 East Main Street, Elkin (336) 835-3600 Open Monday–Friday 10-5 Saturday 10-3

On the cover: Forgive me Martha Stewart but this pumpkin was not a Norman do-it-yourself project but was totally fascinating enough for John to “shoot” for a cover! Its carving is intricate but it’s design is still a mystery to me.

Sometimes I think I see a witch and then it looks like a harvest moon flanked by scary clouds. At any rate it is perfect for the harvest season as it rests with other autumnal symbols. —Barbara You’ll find us on Facebook each week with a featured event, tip or easy to prepare recipe.

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We now have available a Low cost alternative to Viagra® tablets

8

$

per dose

Sildenafil, the active ingredient in Viagra®, is now available in a generic, 20mg tablet and is MUCH less expensive than Viagra® Ex:

Five Sildenafil 20mg tablets is equivalent to one Viagra® 100mg tablet,

Your Price: 50 Sildenafil 20mg tablets (ten 100mg doses): $80* 1 Viagra® 100mg per dose = $35 NOTE: Sildenafil 20mg is the FDA approved generic of Revatio® 20mg. The FDA has not yet approved a generic version of Viagra®. The active ingredient is the same, just a different strength. We CANNOT substitute any prescription (or refill) written for Viagra® without contacting your prescriber to obtain authorization first. Your prescriber will need to write your new prescription as follows:

RX: Sildenafil 20mg #50 Take 2-5 tablets as needed *As with most generics, Lewisville Drug offers great prices based on our acquisition cost. We have no control over our competitors' prices or even if they are stocking this new generic.

Get Your Flu Shot

Today

at Lewisville Drug

6715 Shallowford Road • Lewisville, NC (336) 946-0220 • www.lewisvilledrug.com STORE HOURS: Monday - Friday 9AM - 6PM Saturday 9AM - Noon Sunday CLOSED

In A Hurry–Use Our Convenient Drive-Thru Window

Serving Lewisville, Yadkinville, East Bend and the surrounding area 10

Yadkin Valley Living

Meet Louie, The Soyworx Mascot He's a grasshopper! He will be making appearances at the Pumpkin Festival, September 27 in Elkin, at Holiday Market, Greensboro Coliseum the first weekend in November and atop the Soyworx Float in the Elkin/Jonesville Christmas Parade.

See our Huge Selection of Tart Warmers and Night Lights

Blue Bird Tart Warmer $21.99

Christmas Night Light $11.99

Christmas Tart Warmer $21.99

Nautical Night Light $11.99

Nautical Tart Warmer $21.99

Live Love Laugh Night Light $11.99

Attention Artists!

Feeling Creative? Want to win an Ipad Mini valued at $300?

Submit your black & white drawing of Soyworx’s grasshopper mascot–Louie! He loves to keep an eye on the soybean fields in North Carolina. But he's a grasshopper so be creative!

First place winner will win an Ipad Mini!

There’s Something Green in There

Plus your artistic rendering will be used to make educational coloring pages for Louie’s young fans!

Disclaimer: All submissions will become the sole property of Soyworx LLC & may be reproduced without compensation to the artist. Winner to be announced Saturday November 22, 2014.

All submissions should be emailed to sales@soyworx.com or mailed or hand delivered to Soyworx 1821 Hwy 67 Jonesville NC 28642.

Entry deadline is Wednesday October 29, 2014.

Submissions will be displayed for public voting on soyworx.com, Soyworx's facebook page & Holiday Market in Greensboro!

®

1821 Highway 67 Jonesville Just off I-77 at Exit 82 • 336-835-1220 just east of Cracker Barrel, directly across from 67 Hardware Open Monday - Saturday 11am to 6pm

Order 24/7 at soyworx.com • Local orders delivered FREE! A limited selection of fragrances are also available at: TrendSetters Salon & Antiques On Main, Elkin • Whispers & Wings, Yadkinville

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just a note from The time the day comes to a close...the sunset...is just as important a part of the day as the closing of one season to welcome the next.

We thought summer was crazy busy—in the Yadkin Valley, September and October's weekends are jam packed with at least one event, often two or three on the same day and you have to plan how to get all that fun into one day! Whether you are looking for a new walking/riding trail, farmers’ markets, wine events, family festivals, church bazaars, county fairs or mammoth city fairs, the Yadkin Valley has it all and more.

Add a trip to a Wilkes County apple orchard and whether you pick'em or you buy a pre-picked bushel with your name on it, you'll have crunchy, crisp apples to enjoy and share with others. Take one of our "7 Ways to Have an Apple a Day" recipes and put it, along with the needed ingredients, in a basket of apples to gift a friend, a new neighbor, someone who is simply important to us.

Pumpkin, another treasured autumn food, adds traditional flavors and color to your fall menu. Lots of us have colorful Indian corn hanging in our kitchen or on our front door but what do you know about Indian corn, is it edible? Tailgating requires snacks, North Carolina's barbecues have fans of regional sauces from her East to West borders and how about some tips on eggs from a pro?

The Yadkin Valley can brag on its Dobson "Survivor." Cindy Martin tracked down Jeremiah Wood for an article that helps you know this young man better. Guest writer Eunice Call introduces us to a long time animal advocate and cancer survivor who refuses to give up her rescuing mission.

In ALL ABOUT PETS we have a remarkable story behind an impressive statue, how to find the good companion trail dog as you horseback ride amidst the colorful foliage and even more pet pics! Have you sent Yadkin Valley Living Magazine your pet’s photo yet?

One thing for sure John and I can agree on is autumn as our favorite season. Fall is our opportunity to relax, get life in perspective and not watch every Christmas movie on TV! (I'm guilty of that one.) Rather venture outdoors absorbing the rich delightful colors and smells of the foliage, the crunching leaves underfoot, the dream of cooling breezes in the air, the lack of bees and the peacefulness before the huge, hectic holiday season that often overtakes our very beings if we let it, that is. And if you look up, you might just catch a harvest moon, one of Mother Nature’s seasonal treats! Fall is good food, togetherness and the warmth of the harvest season.

Grab one of those gorgeous North Carolina apples, take a healthy bite and be sure to tell someone today s/he is the apple of your eye! Good company is a treat in itself.

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Yadkin Valley Living

Yadkin Valley Living Magazine is a publication of Creekside Communications, Inc. 1038 Ridgewood Trail East Bend, NC 27018 866-280-4664

September/October 2014 Volume 15 Number 1 Publisher/ Editor Barbara Krenzer Norman Advertising Sales Denise Conrad, Ken Knight, John Norman Contributing Writers Mary Bohlen, Robin Brock, D.V.M., Miranda N. Burgin, Eunice Call, Lewis N. Carroll, Colleen Church, Caroline Donalson, Ann Garwood, Ann Gauthreaux, Ruth Henderson, R. Bruce Heye, Jan Kelly, Carmen Long, Cindy Martin, Sandra Miller, Judy Mitchell, Robert Penry, Tavi Petree, Catherine Rabb, June Rollins, Kelly Shumate, Mark Stubis, Leigh Anna Thrower, Eva Tomko, Jessica Owens Wall, MPH, Marilyn C. Wells Photographs & Photographers John & Barbara Norman, June Rollins, Miranda Burgin, Lewis N. Carroll, Cindy Martin, Tavi Petree, Mary Bohlen Graphics The Imprint Factory Distribution Ken Knight ken@yadkinvalleyliving.com yadkinvalleyliving.com Leading Edge Web Design To inquire about advertising in Yadkin Valley Living (336) 961-3407 (866) 280-4664 advertising@yadkinvalleyliving.com Yadkin Valley Living assumes no responsibility for unsolicited materials. Entire contents copyright © 2014. All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living is a trademark of Creekside Communications, Inc. of 332 West Main Street, East Bend, North Carolina 27018.

Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in Yadkin Valley Living. We assume no responsibility for changes in schedules, prices, hours or information. Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule. The contents of advertising and articles do not necessarily represent the views of the publisher.

about us

Our regional lifestyle publication continues to focus on all the positive aspects of the Yadkin Valley as it has since its inception. With high quality editorial standards and values contributed by regional writers, we aim to create a homey, comfortable reading style filled with inspiration and up-todate information on current topics.

It's always one of our goals to seek out strong editorial from all the Yadkin Valley counties we cover to motivate and inspire our readers in sophisticated larger cities and all our small town neighbors close by.

Readers are drawn to compelling covers and want to know more about the Yadkin Valley. Even after more than 14 years of publishing, it is still heartwarming to receive notes and photographs from our Yadkin Valley Living Magazine "family" members and all our loyal readers from across the Yadkin Valley, the State and the country.

North Carolina's Yadkin Valley is our home—we built our house on the Norman Family farm almost 30 years ago. We love the vintage trees and the colors they give us each year, the poplar ridge where the house sits and the bottoms where wildlife enjoys our section of Logan Creek. Over these years of careers, businesses and raising two kids, John and I have learned it just doesn't get much better than everything right here in our own back yard.

We hope you'll open the pages of Yadkin Valley Living Magazine and step inside for a visit, sit a spell on the front porch, and meet a new friend.

talk with us letters Yadkin Valley Living Magazine PO Box 627 East Bend, NC 27018 e-mail Editor, Barbara Norman barbara@yadkinvalleyliving.com

336-961-3407 1-866-280-4664 nationwide toll free

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We’re really good at helping keep your family comfortable all year long!

Beautiful fall weather will soon give way to cold, windy winter days. Don’t be disappointed when you turn on the heat that first cold morning.

Scheduling a BI-ANNUAL TUNE-UP for your heating and cooling system is a easy as calling K&V Heating and Air Conditioning today at 336-699-2088.

A little money spent in preventative tune-ups can save you big money and stress for emergency repairs when temperatures soar and dip.

Our services also include: UV Lights Digital Thermostats Air Filtering Systems Humidifiers Duct Balancing

Seal Ducts Carbon Monoxide Detectors Preventive Tune-Ups

K V & Inc.

HEATING AND AIR CONDITIONING

304 NC Hwy 67 East Bend, NC

(336) 699-2088 kvheatingair.com Installation • Sales and Service 24 Hours Emergency Service FREE Estimates on Installation

Financing Available

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TERMITE • PEST CONTROL AND WILDLIFE MANAGEMENT Rid Your Home of Bugs Today! “be welcome, be family, be at home”™

is published bimonthly STORY IDEAS. At Yadkin Valley Living Magazine we value the concerns, ideas and interests of our readers. We welcome all story ideas and suggestions, always keeping an open file and working them in when possible.

All story queries should be submitted by mail to: Post Office Box 627, East Bend, NC 27018.

PLANNER. Please submit information regarding fundraisers, gallery show openings, plays, readings, concerts or other performances at least two months in advance of an issue’s cover date.

Calendar highlights are included in each issue, with additional events at: yadkinvalleyliving.com

DISTRIBUTION.

LOCALLY OWNED and OPERATED • MOISTURE CONTROL • AUTOMATIC FOUNDATION VENTS • INSPECTION REPORT FOR BUYING, SELLING OR REFINANCING • OUR TECHNICIANS ARE FULLY REGISTERED • ASK ABOUT OUR SENIOR CITIZENS & MILITARY DISCOUNTS

RESIDENTIAL COMMERCIAL INDUSTRIAL WE APPRECIATE YOUR BUSINESS

ANTS • BEES • RATS • MICE • COCKROACHES

336-984-2233 Wilkes 336-526-6111 Elkin 336-468-8011 Yadkinville 336-751-5720 Davie 336-372-8012 Sparta 1-800-682-5901 Toll Free

Same-Day, Weekend & Evening Service Available Trusted, Effective Pest Control Since 1973

WWW.RIDABUGINC.COM WE RESERVE THE RIGHT TO CHARGE FOR SERVICE CALLS

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Yadkin Valley Living

NC LICENSE # 678PW

YVLM is available free at locations throughout the Yadkin Valley.

You will find a highlight listing of pick-up locations on our web site at wwwyadkinvalleyliving.com.

Not all locations will always have copies in stock.

ADVERTISING. We view our advertisers as people providing a service who are genuinely interested in their customers.

These businesses make it possible for you to enjoy the magazine for free.

We hope that you’ll make them your first choice when you need the products and services they offer.

Be sure to share that you read about them in Yadkin Valley Living.

For advertising information, please send an e-mail containing your name, business and contact numbers to: john@yadkinvalleyliving.com or call toll free at 1-866-280-4664.

Information about advertising is also available at: yadkinvalleyliving.com/advertising

accepting consignments by appointment

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615 Cherry Street • North Wilkesboro 336.838.7177 Open Monday-Friday 10-6 Saturday 10-3

New Arrivals Daily!

Jewelry & Handbags Men’s, Women’s & Children’s Apparel, Shoes and home decor

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beginning s with June Rollins

Visit June’s website www.junerollins.com

Never Too Late To Learn Something New No matter our ages, going back to school is a good philosophy to incorporate into our lives. Learning something new has a way of making life more interesting and keeping us young!

I love using leftover bits and pieces destined for the trash from previous projects...

Maybe like you, I don’t have the time to go back to school full time. But, I do have time to check out how-to-books from the local library or watch online, free, instructional videos. With so much guidance at our fingertips, we really don’t have any excuses for not pursuing whatever it is we have been considering.

When I came home with a pasta machine a few months ago, the first I had ever owned, my husband thought my learning something new was going to be homemade pasta. When he heard it humming in the downstairs studio instead of on the kitchen counter, he soon realized there would be no taste testing from this new endeavor of mine! My something new is learning how to work in polymer clay.

In other artistic endeavors, I’ve experienced the benefits of creative play. The same is happening as I’m becoming acquainted with polymer clay. I work with the clay in an open, receptive way following the twists and turns of emerging ideas from varied shapes and textures. One things leads to another until a theme or story has taken form out of the clay.

...to create mini-abstracts. With a few runs through my pasta machine and a little cutting and shaping, trash becomes treasure with a story to tell. To see more Original Art Pins, visit my website: www.junerollins.com What stories will you be telling from your first-time experiences?

C’mon, let’s go back to school and learn something new!

Original Art Pin, Paving The Way, 2”x2.5,” Polymer Clay, ©June Rollins

Featuring our exclusive cabinets by FOREVERMARK CABINETRY

Carolina Heritage Cabinetry Kitchens starting as low as $1,080.95 for 10’ x 10’ 16

Yadkin Valley Living

www.chcabinetry.com • www.wilkesborocabinetry.com Please visit us at 201K Elkin Hwy, North Wilkesboro, NC 28659 or call 336-818-1078. We look forward to meeting you.

NEW THIS FALL!!

Author

Sara Lawson is coming for an All Day Workshop Wednesday, September 24 9am to 4 pm You’ll get to meet Sara while learning to make The Big City Bags!

The Designer Ruby DeLuxe Royale from Husqvarna Viking! on Tuesday, 9/23 at 6pm Sara will be at the Modern Quilt Guild at The Cricket’s Nest

The Destiny from baby lock

Class includes everything you’ll need including lunch!

Also receive a signed copy of Sara’s book, Big-City Bags Bring your machine or use one of ours.

Call 336-766-8271 for questions and reservations. Hurry Limited Class Size.

See us for offers and details on great financing options for getting your new baby loc or Viking machine now!

1329 Lewisville-Clemmons Road, Lewisville (336) 766-8271 sewinglyyours.NET sewinglyyours.blogspot.com email: sewinglyyours@triad.twcbc.com Monday – Friday 10-5 • Saturday 10-3

Visit our beautiful showroom filled with the latest and most innovative machines

See our complete class listing in our online newsletter at sewinglyours.net and be sure to sign up for our email news

We offer a full service department with repairs and service on all makes and models—even commercial machines!

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Fall Festival of

SAVINGS

...going on NOW, in Our Huge Gallery of Recliners, Love Seats, Sofas & Sectionals!

Come see, sit, try and sink into comfort.

Maverick Loveseat Devon Sectional

Astor Recliner

Leah Sleeper Sofa

Free Delivery • Personal Service • Great Values Pinnacle Recliner

NO DOWN PAYMENTS NO INTEREST for

12 MONTHS

Mon-Fri 8:30am-5:30pm Saturday 8:30am-2pm

*on approved credit

420-422 North Main St. • Downtown Mount Airy 336-786-8659 • Service (336) 786-4442 www.brannockandhiattfurniture.com

What Makes a real Moravian Cookie?

"Always look for my name and my picture on your Moravian cookies!"

If the label says, "Mrs. Hanes" then your Moravian Cookies are authentically Hand-Rolled, Hand-Cut, Hand-Packed.

Only our bakery can make that promise.

Evva Hanes

“Come visit our cookie factory…”

Coming to see our cookies being Hand-Rolled, Hand-Cut and Hand-Packed has become a tradition for so many families.

We invite you to visit our cookie factory and start your very own family tradition.

We make our delicious cookies in ginger, sugar, lemon, black walnut, chocolate and butterscotch

MONDAY–FRIDAY 7–5, SATURDAY 9–2 (Come before 2pm, MONDAY–FRIDAY if you want to watch our bakers roll)

TEL (336)764-1402 TOLL-FREE (888)764-1402 FAX (336)764-8637 www.HanesCookies.com e-mail: hanes@HanesCookies.com Economically priced small and large cellophane bags are available for bakery pick-up. You can also call ahead and place your order and we will have it ready and waiting.

Mrs. Hanes’ Moravian Cookies ya d ki n va l l e y l iv i n g . co m

4643 Friedberg Church Rd • Clemmons, NC S e p te m b e r / O c to b e r 2 014

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foods andflavors presents

™

Heirloom Apples...

Specialty of Parker's Orchard Looking for old apple varieties? Try out Parker's Orchard o' top Brushy Mountain in Wilkes County for a good selection. Senior owner Jonah Parker says, “We have a lot of old kind apples.

You could say that's our specialty.” Along with the familiar names like Golden Delicious, Granny Smith and Fugi, the Parkers put out close to a dozen heirloom apples. Grandson, Gray Faw who now runs the farm shared some on the list: Rusty Coat, Royal Limbertwig, 20

Yadkin Valley Living

Old-timey Starks, Buckingham, Black Twigs, Red Twigs, Magnum Bonumus, Virginia Beauty, Summer Rambo, and White Buckingham.

Mr. Jonah grew up on the mountain and made his start at growing apples after his service in WW II. “I married Helen in September of ‘48 and planted my first seedlings in the spring of ‘49.

One hundred trees—Stayman Winesap.

One of the trees is still living.”

Today the family has 20 acres of

story & photos by Mary Bohlen

apples numbering about 2,000 trees.

Mr. Jonah does the grafting. Gray, along with other family members and some hired help, pick and grade the apples. Their harvest is sent to local stores, other orchard stores or are sold at their roadside market on the crest of the mountain. “The rustic stand as been open for 30 years,” said Parker. Before that, people would drive up to the orchards to buy apples. Parker apples story continues on page 23

The Place Where Great Cooking Begins!

Come in and browse around the area’s most complete

Pennsylvania Dutch Bulk Food Store!

302 East Main St.,

Historic Elkin At the intersection of Main St. and Standard St.,

Special Prices on our DAILY SAMPLE ITEMS Enjoy a Taste Test and Save!

(336) 835-1426 Open Mon–Sat, 9am–6pm

www.yvgeneralstore.com

We accept EBT and all major credit cards.

Yadkin Valley General Store has great specialty cheeses and gourmet crackers to go with your delicious Yadkin Valley wine purchase.

We have the healthy, organic foods and whole grains you’ve been looking for: Raw Sugar Wheat Bran Spelt Flour Quinoa

Steel-Cut Oats Buckwheat Flour Oat Bran

We carry delicious Blue Ridge Bread Co. Breads & Cakes Birthday, anniversary, special occasion…We’ll be happy to prepare and decorate a gift basket for you!

We stock Granny Roselli’s Original Italian Dressing!

Try this customer favorite... that can be prepared with Gluten-Free Flour from Yadkin Valley General Store!

Mention this ad and receive a 10% discount on your purchase of the ingredients used in this issue’s recipe.

Millet Whole Wheat Pastas

And, as always, we offer a HUGE choice of spices, hard-to-find baking ingredients, muffin mixes, snacks and old-fashion candy.

We buy in bulk and divide them into smaller quantities, so you can take advantage of lower prices and still purchase the freshest, highest-quality ingredients.

Featuring: C.C. Dolch Bakery Gluten-Free All Purpose Flour Completely replaceable cup by cup! Now you can make those old favorite recipes ...Gluten-Free!

Gluten-Free Cornbread 1 c sifted Gluten-Free Flour ½ t salt (optional) 4 t baking powder 1 c cornmeal ½ c honey

2 eggs ¼ c sunflower oil or vegetable oil 1 c milk with 1 t vinegar

Stir or sift together dry ingredients until well-blended.

Add eggs, honey and oil. Then add milk. Beat until just smooth.

Pour into greased 9x9-inch pan.

Cook at 400°F, for about 15 to 20 minutes.

Cut into squares and serve warm.

Come by and see us during the Pumpkin Festival September 27 and enjoy Live Music all day long, sponsored by The Elkin Valley Fiddlers & the Elkin Valley Trails Association! ya d ki n va l l e y l iv i n g . co m

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LONG TERM CARE

SPINACH, APPLE WALNUT SALAD

Are you experiencing family, neighbors or friends struggling with financial difficulties due to long term health care costs?

Do you often wonder how you would pay for these costs if you or your loved one needed long term care at a nursing home?

1/4 lb fresh spinach 1/4 c walnuts 1 sml tart apple 2 T fresh lemon juice 2 T olive oil Salt & pepper to taste Wash and remove tough stems from spinach. Drain. Toast walnuts. Arrange spinach on two plates. Core, cut apple in half, slice thinly. Arrange slices on spinach. Whisk lemon juice with oil; season with salt and pepper; pour over salads. Garnish with walnuts. Serves 2.

Please call today to schedule your no fee planning consultation that focuses on your specific situation.

It is always prudent to understand your options before there is a need or crisis.

David L. May Jr. LUTCF & Associates, Inc. 145 Pineview Dr. (Behind King Post Office) King, NC 27021 336-983-4371

—Marion Burros

APPLESAUCE RAISIN COOKIES —Claudine Jumps 2 c applesauce 2 c sugar 1/4 t allspice 1/2 t nutmeg 2 c raisins 1 c shortening 1/2 t cloves 2 t cinnamon

GILREATH CHIROPRACTIC HEALTH CENTER 1420 N. Bridge Street, Elkin, NC 28621 336-835-1517 Hours: Monday, Wednesday, Friday 8:30 - 11:30 and 1:30 - 5:30

Don’t let fall chores get you down!

Call Gilreath Chiropractic Health Center and keep your back on the right track!

Keeping the community healthy “One spine at a time” 22

Yadkin Valley Living

Cook all above ingredients together for 6 minutes. Let cool. Then add: 4 c flour 2 eggs 2 t baking powder 1 c chopped pecans Mix thoroughly. Drop by teaspoons on greased cookie sheet. Bake at 350°F for about 12 minutes. Touch cookie center so that it does not leave an imprint, to be sure they are done.

SWEET POTATO AND APPLE CASSEROLE —Marian M. Johnson 2 lbs sweet potatoes, cooked 1 1/2 lbs McIntosh apples 2/3 c light brown sugar 6 T butter 1/2 c apple cider or juice 3 T maple syrup 1 T lemon juice 1 t cinnamon 1/2 t ginger Preheat oven to 325°F. Cook potatoes; cool, skin, slice 1/4-inch thick.

Keep apples in cool water with a little lemon juice to keep from discoloring.

In a small saucepan, bring sugar, butter, cider, syrup, lemon juice, cinnamon, ginger to a boil. Lower heat; let mixture boil slowly for 10 minutes.

Drain apples, pat dry. Arrange apples and sweet potatoes in a 9x13x2-inch casserole. Cover with sauce; bake for 25 to 30 minutes, basting occasionally. Serves 6.

story continued from page 20

Parker's Orchard can be purchased by the pound, peck, bushel, bin or “one at a time.”

In 1997 Gray took over running the orchard. Peaches, plums, cherries, tomatoes and pumpkins are also grown. He has been helping his Pa since he could walk. “By age six I was driving the truck. I could not reach the peddle, so I just would crank the truck and it would roll along until I was ready to stop and then I'd turn it off.

When the truck needed moving again I just cranked it up. That's how I did it.”

Chatting on the porch, Mr. Jonah talked about the “old kind apples” as he calls them. “Old apples have a story to tell. I didn't find them, they found me. Old-timey apples have a better flavor. I think the best one is White Buckingham and then Black Limbertwig is good, too. It was the favorite of President Jackson! They make good pies and are good for drying. They come in around the 20th of October. The Royal Limbertwig has a very distinct flavor. I used to slice it up for my Border Collie and she loved 'em. Wouldn't eat no other kind.

Summer Rambo is a French apple dating back to the 1500s. It was one of the first apples in Colonial times. Another apple credited to having roots in Davidson County is Magnum Bonumus dating back to 1828.”

BRUSHY MOUNTAIN RURITAN CLUB 37th Annual

North Wilkesboro, North Carolina First Saturday in October

October 4 8am-5pm

Food • Arts • Crafts • Live Entertainment Children’s Activities • Demonstrations

Fun for the Whole Family For more information

336-921-3499

Pre-festival Friday, October 3th at 6pm—Live Music

Parker's Orchard features over 30 varieties of apples. They are located 8 miles north of US 421 on Brushy Mountain Road east of Wilkesboro.

The market stand is open 9:00a to 5:00p, Monday through Saturday. For more information call 336-921-3407 or 336-921-3880 or log on to NC Farm Fresh.com and go to Parker's Orchard. ya d ki n va l l e y l iv i n g . co m

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GREEN TOMATO AND APPLE PIE —Betty Garman 2 c chopped apples 1 1/2 c chopped green tomatoes 1 t cinnamon 1/4 t ground cloves 1/4 t allspice 1/4 t ground nutmeg 1/2 c raisins 1 T vinegar 1 c granulated sugar 2 - unbaked 9-inch pie crusts 1 T butter Combine apples, green tomatoes, spices, raisins, vinegar, sugar in large bowl; mix well. Pour into pastry-lined 9-inch pie plate. Dot with butter. Top with remaining pie pastry, sealing edge and cutting top vents. Bake at 450°F for 15 minutes. Reduce oven temp to 375°F. Bake for 35 minutes longer. Taste is similar to mincemeat pie. Serves 6.

APPLE CHEESE SALAD —Mary Lena Bly 1 c hot water 2/3 c (6-oz) red cinnamon candies 1 pkg lemon Jello 1 1/2 c sweet applesauce 1 8-oz pkg cream cheese 1/2 c chopped pecans 1/2 c chopped celery (hearts) 1/2 c mayo Stir candy in hot water to melt. Add gelatine; stir until dissolved. Add applesauce; pour half mixture in an 8-inch dish; chill until firm. Blend cheese, nuts, celery, mayonnaise and spread on the firm gelatin. Pour in the other half of the gelatin mixture and chill until firm.

COWBOY SOUR CREAM-APPLE PIE —Jerry Wade 3/4 c sugar 2 T flour 1 egg 1 c sour cream 1 t vanilla extract 1/4 t nutmeg 1 21-oz can apple pie filling 1- unbaked 9-inch pie shell 1/3 c sugar 1/3 c flour 1 t cinnamon 1/4 c butter Sift 3/4c sugar and 2 T flour into bowl. Add egg, sour cream, vanilla, nutmeg; mix until smooth. Stir in pie filling. Pour into pie shell. Bake at 400°F for 30 minutes. Combine 1/3 c sugar, 1/3 c flour, cinnamon, butter in small bowl; mix until crumbly. Sprinkle over pie. Bake for another 10 minutes. Serves 8.

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Yadkin Valley Living

APPLE-WALNUT BUNDT CAKE —Bonnie Claycomb 1 1/2 c granulated sugar 1/2 c packed brown sugar 1/2 c oil 2 eggs, slightly beaten 2 T rum or vanilla extract 4 c chopped, peeled Granny Smith apples 2 c sifted flour 2 t baking soda 1 t cinnamon 1 t salt 1 c chopped walnuts Combine sugars, oil in mixer bowl. Beat until creamy. Add eggs, rum extract, apples; mix well. Sift flour, baking soda, cinnamon, salt together. Add to batter; mix well. Stir in walnuts. Pour into greased and floured Bundt pan. Bake at 325°F for 1 hour or until cake tests done. Cool in pan for 15 minutes. Invert onto wire rack to cool completely. Dress up with confectioner’s sugar. Serves 12.

APPLE GINGER MUFFINS —Kim Dunagan 1 2 1 1 1

1/2 c whole wheat flour t ground ginger t cinnamon t baking soda egg, beaten

1/2 c plain yogurt 1/4 c honey 1/4 c real maple syrup 1/4 c oil 2 grated apples

Mix dry ingredients together. Mix wet ingredients together and then mix both mixtures together and bake at 350°F for 30 minutes in greased muffin tin.

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foodsandflavors / ™

The Wine Guy HARD WORK AT NORTH CAROLINA’S WINERIES in the FALL This second article in a series of two explores the numerous steps required in producing wine. In the March/April issue of Yadkin Valley Living Magazine, we looked at the work required in the Spring and this article focuses on activities in late summer through the early winter.

Several years ago I placed a call to a young friend who was working at one of our Yadkin Valley vineyards; it wasn’t until about 3:00p that afternoon when he returned my call. He was a bit out of breath so I asked what he had been doing. He responded he had just come in from working in the vineyard.

I asked, “Are you crazy? It’s 95° outside. Why didn’t you do that work in the morning?” His response, “This morning I was fixing the tractor and the vineyard work just had to get done today.” Is there hard work in a vineyard? YES! Throughout the summer months workers are in the field spraying and tending to the vines. With our high humidity they frequently walk through the vineyard pulling leaves from the vines to keep the air freely flowing around the grape clusters. They may also go through the vineyard and pull

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Yadkin Valley Living

By R. Bruce Heye off clusters of grapes because the fewer clusters left will receive more of the nutrients and produce better quality wines.

The real heavy lifting comes in late August when the white wine grapes are ready to be harvested. It is all hands on deck because the grapes must be harvested during the early part of the day before it gets too hot. The grapes must quickly be brought to the crush pad and processed or the fermentation might start in the harvesting bins. This would not help to produce the quality wines we all expect.

The white grapes are placed in an expensive piece of equipment called a bladder press and are gently squeezed so the juice will run out and be pumped into waiting stainless steel tanks. The fresh juice in the tank will have the temperature dropped to 40°F to stabilize it and then slowly raised to 60°F, which is the best temperature for fermentation to begin. It usually takes about four weeks at which point the wine is transferred to another tank or barrel for aging.

The red grapes will be ready for harvesting about the time all of the white grapes have been picked. They go through a slightly different process and use different equipment. The red grapes are also brought in during the early part of the day but they are put through a machine called a destemmer which separates the stems from the individual grapes and the juice and skins are moved to a stainless steel tank. The juice of all grapes is white in color so it is contact with the skins of the red grapes that gives the wine its color.

Once the juice is in a fermenting tank the temperature is reduced to 55°F to stabilize the juice then slowly raised to

72°F so fermentation can begin. While fermenting, the skins will rise in the tank and must be pushed down into the juice to extract as much color as the winemaker wants. Some wineries will pump the juice up over the skins instead of pushing the skins down.

This process goes on for approximately two weeks, at which point the wine is moved to barrels for aging.

One might think this would then begin a period of little work being done in the winery, but just the opposite is true. At least once a week the winemaker must check the level of each barrel of wine and top off the ones where juice has evaporated. The winemaker will also taste the wine at least once a week to determine how the aging process is proceeding.

The white wine will age for five to 12 months; the reds, nine to 24 months. When the wine is properly aged, it is moved to a clean tank to settle for a few days before it’s ready to be bottled. The bottling line is also a very expensive piece of equipment and requires a lot of labor at the same time.

Everything must be in place—the wine readied, the bottles available, the corks or screw caps in place, the capsule available, the labels printed and even the corrugated boxes ready to be filled.

While the process can be smooth and efficient, great attention must be paid to each step. I have been in the bottling area where the corks had not been replenished in time and some of the bottles were processed without corks.

Of course, the machine keeps processing the bottles anyway.

With all the investment of equipment, labor and time, why is wine priced as it is? Any reader who reviews these two articles on wine production may well wonder how wine can be sold so inexpensively. All of the costs and labor are worthwhile when the end product is a wonderful bottle of wine.

Why not try a bottle of North Carolina wine this weekend!

R. Bruce Heye, The Wine Guy, teaches wine classes at Salem College, hosts wine tastings, and consults with restaurants on their wine lists. www.bruceheyethewineguy.com

ya d ki n va l l e y l iv i n g . co m

2014

Saturday, October 18 11am–5pm

Downtown Yadkinville Wine Tasting and Sales Great Food • Entertainment Specialty Vendors

Sample wines from over 22 Yadkin Valley Wineries! see page 100 for a complete listing

Entertainment by TC Montana • Phatt City Great Line-up of Food Offerings Free transportation to the Festival from the hotels in Yadkinville, Boonville and Jonesville.

Call the Chamber office to make arrangements: 336-679-2200

Free Admission to Festival Grounds Wine Tasting Tickets at the gate: $20.00

Save $5.00 with advance purchase!

Souvenir wine glass is included Military Appreciation Ticket at Gate $15.00 Show your Active or Retired ID proof of age ID required

Group discount for 10 or more, contact Chamber office in advance

To order tickets visit www.yvgf.com or call 1-877-492-3546

Souvenir Booth Caps • T-shirts & more!

Major sponsors include Indera Mills, Yadkin Bank, Yadkin County/Yadkinville TDA, CMS Insurance James Williams & Co. Printing.

BEST Yadkin Valley Cooks™ “My mother was a natural cook so she taught all her children basic cooking skills at a young age. By the time I was 12, my two older sisters and I would start supper shortly after we arrived home from school. That meant our mom only had to add the finishing touches after she got home from work.

This dish has always been a favorite treat requested by family members for their birthdays and holidays.

My two sons, David and Curtis, have always loved to eat anything green so they especially love the spinach filling.

Add a simple salad or a single side dish and you have a delicious meal!”

SPINACH MANICOTTI 1 carton (15oz) ricotta cheese 1 pkg (10 oz) frozen spinach, thawed and squeezed dry 1 1/2 c (6 oz) shredded mozzarella cheese 3/4 c shredded parmesan cheese 1 egg 2 jars (28 oz EACH) spaghetti sauce with meat 1 1/2 c water 1 pkg manicotti shells

Pat Gwyn and a square of Make Ahead Spinach Manicotti

*Just a note from 97 year-old Mary Wilson of Cornelius who made last issue’s Chop Suey Cake and raved about it!!

Too, a phone call came in from another YVLM reader, also very pleased with her Chop Suey Cake!

Share your favorite recipe and if we publish it in our Best Cooks Series we’ll send you $25.

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Yadkin Valley Living

In a large bowl, combine ricotta, spinach,1 cup mozzarella, 1/4 cup parmesan and egg. Combine spaghetti sauce and water. Spread one cup sauce mixture in an ungreased 13x9x2-inch baking dish.

Stuff uncooked manicotti with the spinach mixture. Arrange on top of sauce in dish.

Pour remaining sauce over manicotti.

Sprinkle with remaining mozzarella and parmesan.

Cover; refrigerate overnight. Remove from refrigerator 30 minutes prior to baking.

Bake uncovered at 350°F for 40 to 50 minutes.

Send to: recipe@yadkinvalleyliving.com Or mail to: Best Cooks, Yadkin Valley Living Magazine PO Box 627, East Bend, NC 27018

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Cookbook Collector

by Caroline Donalson I absolutely love it when John and Barbara take a daytrip. They are always looking for cookbooks for my collection and this last daytrip was no different. No one appreciates and loves a good biscuit like a Southerner.

New to my collection is the work of Nathalie Dupree, a South Carolina gal, and Cynthia Graubart from Georgia, who put their heads, heritage and hearts together to publish Southern Biscuits.

At $24.99, this handsome hardcover cookbook is a wonderfully thoughtful gift for any cook, cookbook collector or cookbook reader. A nice plus in Southern Biscuits is recipes for five butters to prepare, wrap, freeze and have on hand to gift or serve with your basket of biscuits. The food photos are outstanding and guarantee a twinge of desire for your palate!

Bring the Warm Harvest Colors of Nature into your home with our beautiful table top decor

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Mark your calendar for our Annual Holiday Open House November 6th thru 10th • Special hours, refreshments and sales Always Making FRESH, RICH, DELICIOUS FUDGE 30

Yadkin Valley Living

Mount Airy, NC 27030 336-352-4098 Mon–Sat 9-5

PUMPKIN BISCUITS

from Southern Biscuits

2 1/4 c self-rising flour 1/4 t ground cinnamon 1/4 t ground nutmeg 1/3 c chilled shortening or lard, roughly cut into 1/2-in pieces 1 c pumpkin purée 1/4 c milk (optional) Preheat oven to 450°F. For a soft exterior,, use an 8-or 9-inch cake pan to nestle biscuits together snugly. Sift 2 c flour, cinnamon, nutmeg in large bowl, wider than it is deeper.

Set aside remaining 1/4 c flour. Use pastry cutter until it resembles well-crumbled feta cheese. If process is over five minutes, place in refrig to rechill fat. Make a hollow in center of flour, add pumpkin; stir with rubber spatula using broad circular strokes. Mix just until dry mixture is moistened and sticky dough begins to pull away from sides of bowl. If too dry, add 1 to 4 T milk. Turn dough out on floured board; sprinkle top lightly with flour. With floured hands, fold dough in half; pat dough out into a 1/3- or 1/2-inch thick round.

Flour again if needed; fold dough in half a second time. If dough is still clumpy, pat, fold a third time. Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch thick for a tall biscuit and 1-inch thick for a giant biscuit. Dip a 2-inch biscuit cutter into reserved flour to cut out biscuits. Use top oven rack for 12 to 14 minutes until light golden brown. If bottoms are browning too quickly, slide another baking pan underneath to add insulation. Continue baking another 6 to 8 minutes. Makes 18 (2-inch) biscuits. NOTE: If using for ham biscuits, be sure to omit spices!

If you have a cookbook you would like included in YVLM’s Cookbook Collector, simply mail a proof copy to “Caroline Donalson,” YVLM, POB 627, East Bend, NC 27018. Be sure to include ordering information and the story of the cookbook’s creation. There is no charge for a cookbook review.

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Fall Is Fabulous! & arriving daily Gift Certificates Free Gift Wrap

Did you know we

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As the weather cools, it’s the perfect time to brighten up your yard with new plants and lots of color!

At Joe’s we carry… a large selection of trees and shrubs complete line of soil amendments, pine needles, mulch and bark grass seed and fertilizers for yard and shrubbery beds Don’t miss our Encore Azaleas Family owned and operated

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www.joeslandscapingandnursery.com 32

Yadkin Valley Living

Pumpkin Dishes for Fall

foodsandflavors

™

with Jan Kelly

Pumpkin season is here—a precursor to all our favorite fall festivities.

No holiday table should be without some dish made with the versatile pumpkin.

If you have the time and the know how to cook fresh pumpkin, I’ve heard it’s easier than you might think—roasted, baked, parched, boiled or dried, pumpkins are very good for us. They are low in calories and high in fiber.

Most of us are juggling lots of things in our lives and it is just as simple (and successful) to reach for a can of pumpkin off our pantry shelf and still get the tasty results. Jan Kelly from the NC Egg Association has shared three recipes to fit the bill and give you a pumpkin “something special” for your autumn celebration table. Your family and guests will be wowed!

CARAMEL PUMPKIN TORTE Makes: 8 to 10 servings 6 egg yolks 1 can (15 oz) pumpkin 1-1/2 t vanilla 1-1/2 t pumpkin pie spice 6 egg whites 3/4 t cream of tartar 3/4 c sugar 1/2 c chopped pecans 1/2 c chopped pitted dates 3/4 c buttery cracker crumbs 1/2 c caramel sauce, divided Cream Cheese Filling: 1 pkg (8 oz) cream cheese, softened 1/2 c powdered sugar Preheat oven to 350°F. Beat egg yolks, pumpkin, vanilla, pumpkin pie spice in small bowl.

Beat egg whites with cream of tartar at high speed until foamy. Beat in sugar 2 tablespoons at a time until whites are glossy and stand in soft peaks. Fold in egg yolk mixture, pecans, dates and cracker crumbs.Pour into two greased 8-inch round cake pans. Bake until knife inserted near center comes out clean, 25 to 30 minutes.

Cool on wire rack. Loosen cakes from sides of pans with thin knife. Gently SHAKE cakes out of pans onto racks. Beat cream cheese, powdered sugar, 2 tablespoons caramel sauce in small bowl until smooth. Place one torte layer on serving plate; spread with half cream cheese mixture.

Top with second torte layer. Spread with remaining cream cheese mixture.

Refrigerate until serving. Just before serving, drizzle remaining caramel sauce over top of cake. ya d ki n va l l e y l iv i n g . co m

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PUMPKIN SOUFFLÉS Makes: 4 servings

Tasting Tickets also available at: Lowe’s Foods and Just Save in Wilkes in North Wilkesboro and Elkin

Sponsored by…

Sugar for dish 6 egg whites, room temperature 3/4 t cream of tartar 6 egg yolks 1/2 c sugar 1/2 c canned pumpkin 1/2 t pumpkin pie spice Preheat oven to 375°F. Coat 4 lightly greased 8-ounce soufflé dishes evenly and completely with sugar. Place in 13x9x2-inch baking pan. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/2 cup sugar, 2 tablespoons at a time, beating after each addition until sugar is dissolved before adding the next.

(Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. Beat egg yolks in separate bowl on high speed until thick and lemon-colored. Fold in pumpkin and pie spice. Gently but thoroughly fold yolk mixture into whites until no streaks of white remain. Pour into soufflé dishes, dividing evenly. Place pan with soufflé dishes on rack in middle of oven. Pour very hot water into pan to within 1/2-inch of top of dishes. Bake until soufflés are puffy; delicately browned, 15 to 20 minutes.

Serve immediately.

NOTE: Serve with gingersnaps. Follow the age-old rule—the soufflé doesn't wait for the guests, the guests wait for the soufflé. Be ready to whisk the soufflé to the table as soon as it's out of the oven.

Guide to Symbols

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Yadkin Valley Living

c = cup t = teaspoon T = tablespoon lb = pound pkg = package oz = ounce qt = quart

PUMPKIN BREAD Makes: 1 loaf; 8 servings 1-1/2 c all-purpose flour 1 t baking soda 1t pumpkin pie spice 1/4 t baking powder 1/2 t salt 1/3 c chopped pecans, toasted

1/3 c raisins or currants 1/4 c butter, softened 1 c sugar 3 eggs 1 c canned pumpkin 1/4 c orange juice 1/2 t vanilla Cooking spray

ya d ki n va l l e y l iv i n g . co m

HEAT oven to 350째F. Coat bottom and sides of 9x5x3-inch loaf pan with cooking spray. Combine flour, baking soda, pumpkin pie spice, baking powder, salt into medium bowl; set aside. Toss 1 tablespoon flour mixture with pecans and raisins. Beat butter and sugar in mixing bowl on medium speed until light and fluffy. Beat in eggs, pumpkin, orange juice, vanilla. Reduce speed to low.

Add dry ingredients; beat until blended. Stir in pecans and currants. Pour batter into prepared pan. Bake until bread begins to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes.

Cool on wire rack. Loosen bread from sides of pans with thin knife. Gently shake bread out of pan onto rack.

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foodsandflavors / Marilyn C. Wells ™

Barbecue Styles of the South

Marilyn C. Wells

Family and Consumer Agent N.C. Cooperative Extension Yadkin County Center America’s love for the slow cooking tender meat started not long after the first settlers arrived. Pigs were brought to the Americas by the Spanish explorers and soon became feral as well as plentiful. One of the most widely used

meats for barbecue is the pig. The origins of American barbecue date back to colonial times and was first recorded in 1697. In 1769, George Washington mentions attending a “barbicue” in Alexandria, VA. The core region for

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Yadkin Valley Living

barbecue is the southeastern region of the United States even though other states have developed their own specialty. Barbecue lovers relish the flavor of the slow cooked meat prepared with the smoke of wood and the tenderness that comes from the lengthy cooking time. In choosing meat for BBQ, go for the tougher cuts so the low level heat can tenderize the meat. If you are grilling, choose high quality cuts, so the high heat will lock in the juices and keep it tender.

The four major styles of barbeque are Carolina with pulled pork and Memphis, Tennessee with their rack of ribs, both of these representing the oldest barbecue styles. Then there is Kansas City, Missouri with “burnt ends” and chopped brisket from Texas both from beef as well as pork. Each style has a unique type of sauce and use different types of wood to provide a variety of flavors.

Barbecue grew up in the South where cooks learned slow roasting over fire pits made tough cuts of meat very tender. This slow cooking over wood leaves a red line just under the surface as the meat reacts with the smoke and gives the smoky taste essential to tasty barbecue.

Let’s start with the regional style of barbeque closest to our heart, the Carolina style. Barbeque in the Carolinas is cooked with fruit woods for

flavor. Fruit woods such as apple, pear, cherry or maple give a milder, sweeter taste to the meat. Eastern N.C. barbecue is normally made from the whole hog where all parts of the pig are mixed together. The thin sauce is added at the table and made of vinegar and spices with mainly cayenne pepper.

Western N.C. barbecue is made from the pork shoulder, and uses a vinegar based sauce that includes the addition of tomato. This style is more like the Lexington style. In adjoining S.C., you will find both pulled and chopped barbecue with the coastal areas sauce similar to the Eastern N.C. style.

The Foothills like a light tomato based sauce and the Western counties favor a heavy tomato sauce. The Central part of S.C. favors a “Carolina Gold” sauce made with mustard.

Memphis barbecue is known for wood-smoked, pulled pork and ribs “wet” or “dry.” Wet means the ribs are doused in sauce throughout the cooking process and dry refers to the spices rubbed into the meat before cooking. The sweet, heat and tangy, sauce is served on the side and added by the diner. The sauce has been described as a cross between the Carolina and Texas sauces with lots of flavor. This town is known for the creation of barbecue on a variety of sides such as spaghetti, tacos and pizza. Memphis hosts the World Championship Barbecue Cooking Contest each May. Ribs in Kansas City are covered with a sweet sticky sauce. Burnt ends are a specialty originating in Kansas City and made from the point of the beef brisket. In the early days, the dish was slightly overcooked and removed before the brisket was served. The pit masters would cube it up and add to beans to serve. Burnt ends soon caught on and the juicy morsels are served as a dish or eaten in a sandwich. If you are preparing burnt ends, rub and smoke the entire brisket, allowing the meat to rest and cool, then cut off the point and cook it longer by itself with the addition of extra sauce.

The point contains a higher fat content than the flat of the brisket and the additional cooking time allows the fat content to break down and tenderize the meat. Kansas City style barbecue sauce is a tomato based, sweet to tangy flavor, with a medium to thick consistency. This style set the standard for defining the first commercial barbecue sauce.

Texas is cattle country so get ready for a beef brisket slow cooked over mesquite which gives a unique flavor. West Texas chooses a direct heat cooking over mesquite and a variety of meats including goat and mutton as well as beef.

In the Central Texas, you find German and Czech influence with sausages and meats ordered by the pound. East Texas mainly chops their barbecue using both pork and beef.

Almost all of Texas is cooked dry without sauce but with a generous rub applied. When there is a sauce it is tomato based similar to Kansas City sauce, but it is generally thinner and spicier. The Texas tasty, hot sauce stands out with the addition of Worchestershire sauce and sometimes molasses, as well as spicy elements such as hot sauce and jalapeno or chili peppers.

Good Southern barbecue varies throughout the South but it is unique in its slow cooked, tender, tasty, goodness.

Barbecue can be prepared at home without expensive commercial smokers or high end equipment. You can cook in homemade pits, store bought smokers or even kettle type ya d ki n va l l e y l iv i n g . co m

We can supply delicious meats, buns and sides for those BIG group functions like church outings, school & sporting events, family reunions, even Fall Festival Booths!

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Mount Airy Meat Center 133 Old Buck Shoals Road • Mount Airy 336-786-2023 Monday-Friday 9-6 Saturday 9-5 S e p te m b e r / O c to b e r 2 014

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charcoal grill. Wood, charcoal or even gas with water soaked wood chips can produce the smoke flavor. Keep in mind, any wood will work but fruit woods such as apple, peach, pear, apricot, cherry or grapevine will give a mild flavor. Hickory or oak can sometimes overpower the flavor of the meat but

may be used. Try a variety of rubs and sauces included in the following recipes for a taste of our regional favorites. Serve with sides that complement the meat because the barbecue is the star of the show!

NORTH CAROLINA PULLED PORK BARBECUE

and place the grill rack on the grill. Oil the grill rack and place the pork, skin side up, on the rack above the roasting pan. Grill the pork, basting meat with sauce and turning over every 30 minutes. Temperature should remain around 250 to 275°F. Add two handfuls of coals every 30 minutes.

Cook until a thermometer inserted into the center of the meat reads 190°F. and the meat is fork-tender. This will take around 7 to 8 hours for a pork shoulder. Transfer the pork to a cutting board and let it rest until cool enough to handle. Shred the pork using two forks. Serve with your choice of the following sauces.

Score the pork skin with a sharp knife in a crisscross pattern making 1 inch diamonds. Cut only through the skin and fat. Pat meat dry and rub with 1 tablespoon of salt and 1 tablespoon pepper. Let stand at room temperature one hour before grilling. Prepare the grill for indirect-heat cooking over low heat. When coals have cooled to around 300°F, rack some coals to either side of the grill making two mounds with a flat center. Put a disposable aluminum pan on the bottom rack of grill and fill halfway with water.

Add new charcoal or wood over the two mounds of coals

Pick up your copy at…

Shiloh General Store and Bakery 5520 St. Paul Church Road, Hamptonville

EASTERN N.C. BARBECUE SAUCE 2 c apple cider vinegar 3 T lemon juice 1 ½ T brown sugar 1 T cayenne pepper 1 T hot pepper sauce 1 t salt 1 t black pepper Combine all ingredients in a saucepan; simmer 25 to 30 minutes before serving. May also refrigerate after cooling. Shake vigorously before serving.

WESTERN N.C. BARBECUE SAUCE 1 c ketchup 1 c packed brown sugar ½ c lemon juice 3 T butter ¼ c minced onion 1 t hot pepper sauce 1 t Worcestershire sauce Combine all ingredients in a saucepan, bring to a boil, simmer for 25 to 30 minutes. After cooling, refrigerate for up to several days.

CENTRAL S.C. SAUCE Featuring Cavco • Kropf Forest River– QuailRidge and Summit

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Yadkin Valley Living

1 c prepared mustard ½ c granulated sugar ¼ c packed brown sugar ¾ c cider vinegar ¼ c water 2 T chili powder 2 t black pepper ½ t cayenne pepper ½ t soy sauce 2 T butter 1 T liquid smoke Mix all ingredients except soy sauce, butter and liquid smoke. Simmer for 30 minutes. Stir in remaining ingredients; simmer for 10 more minutes.

We Feature Over 40 Troyer

Deli Meats and Delicious Cheeses

Enjoy our Ciders!

Blackberry • Cinnamon Apple • Cherry Blueberry • Apple • Muscadine Plus Muscadine & Scuppernong Juices, Peach Cider Blush

Shiloh General Store and Bakery 5520 St. Paul Church Road, Hamptonville Open TUE–FRI 9am–5pm, SAT 9am–4pm (336)468-4789 We’re easy to get to! On Highway 421 Exit 267, turn south on Windsor Road. Go approx. 3.5 miles to Saint Paul Church Road.

You’ll see Shiloh General Store on your left just behind Shiloh Baptist Church. ya d ki n va l l e y l iv i n g . co m

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Continued from page 38...

The best

MEALS begin Ronnie’s CME4HAM

with W.G. White Sugar Cured Country Ham from

Ronnie’s Country Store 642 North Cherry Street • Winston-Salem • 336-724-5225 Monday–Friday 7am–5:30pm • Saturday 7am–2pm Closed Wednesday

Delicious Mountain Grown Apples It’s time for

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Yadkin Valley Living

MEMPHIS STYLE RIBS Prepare the following rub mixture; set aside. Prepare spareribs by removing the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel or pliers. Rub 2/3 of the spice mixture over the ribs on both sides, then transfer ribs to a roasting pan. Cover; let cure, in the refrigerator for 4 to 8 hours. If you want the “wet” version of the ribs, prepare mop sauce for applying during cooking and set aside. Set up grill for indirect cooking with a large drip pan in the center and charcoal on either side. Soak 1½ cup wood chips or chunks of your choice in cold water for 1 hour; drain. When coals are ready for cooking, toss wood chips on the hot coals. Brush grill with oil; arrange ribs on the hot grate over the drip pan. Cover grill; smoke ribs for one hour. Uncover; add 10 to 12 fresh coals to either side of drip pan. For “wet” ribs, brush ribs with mop sauce. Cover grill; continue cooking ribs until they are almost done, ¼ to ½ hour longer for baby back ribs, ½ to 1 hour longer for spareribs. Ribs are done when meat is very tender and has shrunk back from the ends of the bones. About 15 minutes before ribs are done, season with remaining rub, sprinkling it on. For wet ribs, apply another mop coat just before sprinkling with the rub. Allow the ribs to rest for 10 minutes and serve cut or whole.

MEMPHIS MOP SAUCE FOR “WET” RIBS 2 c cider vinegar ½ c yellow prepared mustard 2 t salt Mix together and add after the first hour of cooking and again before the last sprinkling of the rub.

MEMPHIS RUB FOR “DRY” RIBS ¼ c paprika 4 ½ t freshly ground black pepper 4 ½ t dark brown sugar 1 T salt 1 ½ t celery salt 1 ½ t cayenne pepper 1 ½ t garlic powder 1 ½ t dry mustard 1 ½ t ground cumin Covers three racks baby back ribs (7 lbs) or 2 racks pork spareribs (6 to 8 lb)

DEEP IN THE HEART OF TEXAS SAUCE 2 T chili powder 2 T brown sugar 1 T salt 1 T garlic powder 1 T onion powder 1 T black pepper 2 t dry mustard 14 lbs beef brisket Mix together all spices.

Score fat on brisket into squares; work rub into both sides of brisket. Let rest at room temperature for one

hour. Prepare grill; presoak mesquite, hickory or pecan wood chips. Cook brisket fat side up, on oiled grill grate.

Maintain temperature of 225 to 250°F. Replenish fire with unlit coals as needed to maintain temperature. Cook until thermometer in thickest portion reads 190°F. Usually takes 4 to 6 hours.

Let brisket rest before slicing or chopping. Can be refrigerated and sliced the next day but who can wait that long!

TEXAS MAMA’S BBQ SAUCE 2 4 1 1 1 1

2 T butter 1 onion, chopped 4 c ketchup 2 c tomato sauce ½ t salt ½ t seasoning salt 1 t pepper

garlic clove, chopped ½ t sugar ½ t chili powder T Worchestershire sauce T lemon juice jalapeno, finely chopped

Sauté onion until transparent. Add garlic; sauté for one minute. Add remaining ingredients; simmer for 30 minutes.

Adjust seasonings to taste. Serve warm. Makes 6 cups.

Enjoy our all-you-care-to eat

Buffet

* Monday-Friday Lunch Buffet

11:00 to 2:00 pm 95 5:00 to 9:00 pm * buffet includes Tea or Coffee just $6 * Tuesday Night Breakfast Buffet 5:00 to 9:00 pm ** buffet includes Tea or Coffee just $795 ** Thursday Pasta/Pizza/Italian Buffet 5:00 to 9:00 pm *** Friday Southern Style Favorites Buffet *** includes buffet just $795 * Saturday Breakfast Buffet 7:00 to 11:00 am 5:00 to 9:00 pm ** Saturday Southern Style Favorites Buffet *** Sunday Lunch Buffet 11:00 am to 2:00 pm

We’re a GREAT place for group meetings & parties! church meeting • family reunion • class reunion birthday party • business meeting Our buffet is the perfect compliment to your meeting, or order from our full menu.

Assure your first choice is available, reserve your Christmas Party date today

7844 Highway 67 West, East Bend (336) 699-4293

Hot, delicious Breakfast made-to-order all week long! 6-11am

Mon-Sat 6am-9pm • Sunday 7am-2pm

a family restaurant serving your family ya d ki n va l l e y l iv i n g . co m

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KIRK’S KANSAS CITY STYLE SAUCE

KANSAS CITY SAUCE

3 c ketchup 2/3 c dark brown sugar ½ c water ½ c white wine vinegar ½ c tomato paste 2 T yellow mustard 2 T chili powder 1 T freshly ground pepper 1 t salt 1 t onion powder

2 ¼ c ketchup 2/3 c apple cider vinegar 6 T sugar 1 ½ t kosher salt 2 t celery seeds 2 t ground cumin 2 t cayenne pepper 2 t garlic powder ½ t fresh lemon juice 2 c water While brisket is resting in the rub, mix together all ingredients for the sauce; set aside. Prepare grill as for the Memphis Ribs using apple wood chips or chunks soaked in water and drained. Place brisket fat side up, on oiled grill grate. Maintain a temperature of 225 to 250°F. Replenish fire with unlit coals as needed, to maintain temperature. Cook until thermometer inserted in the thickest portion reads 190°F., usually takes around 4 to 6 hours. Let meat rest for 10 minutes. Cut off the point of the brisket; cut into cubes. Place in one or two aluminum pans; pour sauce over cubes. Place pans on grill; cook uncovered until burnt ends are glazed and thick, about 1 ½ hours longer.

1 t garlic powder ½ t ground ginger In a medium saucepan, combine all of ingredients and bring to a boil over moderate heat. Reduce heat to low; simmer sauce for 30 minutes, stirring often to prevent scorching. The sauce can be refrigerated for 2 to 3 weeks.

KANSAS CITY FAMOUS BURNT ENDS KC Rub 1 c light brown sugar ½ c paprika 3 T Kosher salt 3 T black pepper 2 T chili powder 2 T garlic powder 2 T onion powder 1 t cayenne pepper Enough for a 4 lbs flat-cut beef brisket. Mix all the spices together in a bowl; set aside. Rub mixture all over the brisket. Let it sit at room temperature for 1 hour.

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Yadkin Valley Living

We provide Flu Shots! starting mid-September

Celebrating our 54th Year

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$$$ WE BUY GOLD $$$ TOP PRICES $$$ SEE US TODAY! ya d ki n va l l e y l iv i n g . co m

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Mill Creek General Store’s Ben and Helen Holmes Happy birthday wishes to Mill Creek General Store, recently celebrating its first birthday August 1, of this year! Owners Ben and Helen Holmes, originally from Georgia, now reside in North Carolina, calling our beautiful state “home” for the past 17 years. The Holmes have a rather large family by today’s standards: eight children ranging in age from 8 to 23. Currently the three oldest boys are in college. The remaining five, which includes a set of twin boys, are still at home and are home schooled.

When asked why they started Mill Creek, Ben responded, "We wanted to operate a business that would help people—the whole person—physically, mentally and spiritually. And the business needed to have the potential to financially support our family." Since they were accustomed to buying in bulk as many large families are, they decided on a bulk food store. They were advised that the deli was an added attraction for bulk stores. With that, Mill Creek was born! The Holmes chose to focus on more healthy food options for the Blue Ridge areas both by offering preservative free meats in the deli, in addition to many traditional meats and cheeses, and in selecting many organic and non-genetically modified, preservative free options in the bulk and packaged food areas.

Helen and Ben share the work load by weekdays and so split the ordering 44

Yadkin Valley Living

responsibility within specific vendors.

The children that remain at home all have an active part in the operation of Mill Creek. The two older girls operate the register weekly. All five of the younger ones help with the receiving of deliveries and the repackaging of bulk, as well as the manning of the soda and ice cream stations when necessary! In addition to their children, the Holmes have nine exceptional employees.

The family handled the design and décor of their Mount Airy store themselves. Two striking visuals are murals, painted by local artist Lisa Floyd.

Mabry Mill, situated on the Blue Ridge Parkway, adorns the outside wall of the store facing the parking lot, and Dellinger Mill, located in Bakersville, North Carolina, is a beautiful addition on the wall of the furniture section of Mill Creek. A vintage Nissen wagon bedecked with mini-lights, manufactured in our very own Winston Salem in the early 1900s, is nestled between the furniture showroom and bistro area.

Throughout the store, the high ceilings create a spacious feeling and the soft lighting and silent ceiling fans add to a pleasant shopping experience.

From the bistro/dining area, one is able to view the large selection of Amish, US manufactured, hand-made furniture offered by Mill Creek. The selections include options for all areas of your home, both inside and outside.

Customized orders are available. There

is even something for the baby: a 3-in-1 highchair that flips over to a rocking horse and then again, to a coloring desk!

How clever!

Mill Creek has an awesome deli— grab a sandwich from a wide selection of Walnut Creek meats and cheeses or just choose to relax in the nearby dining area with a cup of coffee. Dessert options are ample! Select from freshly scooped ice cream, freshly baked delicious fried Amish pies, or locally made fudge that is “to die for.” Any are highly recommended!

Local farm fresh items are also available...eggs, Amish breads, grassfed cow and goat milk, locally produced ice cream, grass-fed beef and pork to name a few. Continuing through September, you can shop at the local farmers' market in the Mill Creek parking lot on Tuesdays from 9:00am to noon. And a number of local artisans offer their wares as well. Local soaps and lip balms, photographers, wood workings and barn-quilt hangings name just a few. That unique gift is just waiting for you at Mill Creek!

"Snack Attack" is the theme for September featuring many different and unique snacks! Various flavors of sesame sticks, a new avocado oil kettlecooked potato chip (both Chilean lime and sea salt), and artisan popcorns will all be featured and on sale! Specials during the month of October will feature “Everything Pumpkin!” to start the fall season with a bang! Ginger snaps, pumpkin pie dip and pie mixes, and pumpkin butter are a few of the items that will be featured.

"God's hand seems to have been at work, and continues to be at work, in all this from the beginning,” Ben stated.

“He provided us with a very good location that was affordable. He provided us with the people and talent we needed to get the store up and operational.

Everything just seemed to click and work in our favor—it has been God's providence. We hope God blesses everyone through this store—our customers as well as our employees. He will work out His plan for our lives and whatever that may be—it will be for our good!"

Again, happy first birthday, Mill Creek! May there be many more!

Expires 10/31/14 Code YVL.

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The Feedbag

For the perfect

Hallmark Cards for every special occasion plus beautiful Hallmark Books of Inspiration * Silver Forrest Earrings * Camille Beckman * Russell Stover Candies * Willow Tree * Baby Gifts * Seasonal Flags * Greenwich Bay Soaps & Lotions * Ginger Snap Jewelry * Fall Decor a shop filled with gift ideas

It truly is wise not to judge a book by its cover especially when it comes to the Feedbag & Provisions Sandwich Shop in Farmington. It's easy to find, simply take Hwy. 601 to the 801/Farmington intersect and head to downtown Farmington with the restaurant on your right side. The Dining Divas were so impressed, they made a second trip for a lunch. Parking is easy and the entrance takes you into a naturally sunny eatery. The dining area is small and uncomplicated with decor just like home. Lunchtime is a busy, busy time—get there early! Knowing the Feedbag is known for its burgers, as a Reuben fan, I ordered the last one available and it came just as it had the first trip, nice and hot from the stove. The wait staff was enthusiastic and could answer any questions the Divas shot at them about menu items and they did it with a smile and an abundance of patience. One Diva ordered the cold Chicken Salad...enough for two with nice chunks of white meat chicken, grapes and other fruit minus a heavy mayo presence. One gal ordered the Gumbo. It was a generous portion loaded with typical ingredients and some kick. The desserts were remarkable...once I find something I like I stay with it, so I once again ordered a scrumptious Brownie but one gal ordered the coconut cake that literally melted in the mouth. We all sampled it and there was plenty left for its owner!

We voted to give the Feedbag a 5+ forks for a super lunch dining experience.

Offering Free Gift Wrap

Aladdin’s Hallmark Ridgeview Crossing Shopping Center Between Belks & Ingles

2119 North Bridge St., Elkin 336-835-6702 Monday-Saturday 10-6

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Yadkin Valley Living

Hours: 6:30a to 3:00p, Monday through Thursday and Saturday 6:30a to 8:00p, Friday

Feedbag & Provisions Sandwich Shop 2339 NC 801, Farmington 336-998-1109

The group of ladies that comprise The Dining Divas has been meeting monthly to eat and share fellowship for years. Most of the gals have food related careers but what they all have in common is the pure joy of each others company and experiencing new dishes from all the varieties of Yadkin Valley restaurants.

The Dining Divas keep a running list of places they want to try and then they anonymously rate the food, service and atmosphere of the eatery.

Shopping, Food & Fun and then there’s all those shoes!

Chef Robert’s Helpful Hints:

Eggs Robert A. Penry Admissions Classroom Presenter-Culinary Johnson & Wales University

there’s new Fall Fashions...

To boil the perfect egg, place eggs in a pot and cover with cold water. Bring to a rapid boil over high heat. Remove the pot from the heat, cover, and let the eggs sit in the pot of previously boiling water for 10 to 12 minutes (for large eggs).

At this point you are ready to peel and enjoy or you can place in cold ice water to chill them. This method will prevent overcooking which creates that “greenish-brown” ring around the yolk. White eggs and brown eggs are essentially the same other than the feather colors of the chicken that lays the egg. Brown eggs offer no additional nutritional value, only a higher price. Brown eggs are more expensive due to the fact that chickens with brown feathers are usually larger in size and require more feed.

When baking cakes (especially light and fluffy cakes like angel food), it is best to use room temperature eggs. This allows the egg whites and yolks to combine more evenly and if they are being whipped, they will take on more air. If you are preparing a recipe that calls for egg yolks only, you can freeze the left over whites simply by placing them in a freezer safe, airtight container. Yolks can also be frozen but require the addition of ½ teaspoon of salt or 1 tablespoon of sugar per 1 cup of yolk. The addition of salt or sugar will help prevent lumps after thawing. Be sure to label the egg yolks as to what you added (salt or sugar) so you can use them according to the recipe you will be preparing, sweet or savory.

Although refrigerator manufacturers placed a nifty little egg storage container on the door, it is best to store eggs in their original carton as far back in the refrigerator as possible where it is the coldest.

Johnson & Wales University Founded: 1914-Providence, RI. Founders: Gertrude Johnson and Mary Wales Charlotte Campus Tours: Monday-Friday (9am & 1pm) For More Information: 980-598-1100 or 1-866-598-2427 www.jwu.edu mail to: clt@admissions.jwu.edu ya d ki n va l l e y l iv i n g . co m

Full of Fashion, Food and Fun Entrances on Main, Oak and City Hall Streets Downtown Mount Airy, NC Open 7 Days a Week

www.MainOakEmporium.com (336) 789-2404 S e p te m b e r / O c to b e r 2 014

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discover the treasures of

Historic Downtown

Elkin

Downtown Elkin

18th Annual Yadkin Valley Pumpkin Festival Saturday, September 27 • 9am until 5pm • Main Street

For more information call: (336) 526-1111 or visit yadkinvalley.org

The place where great cooking begins!

The Liberty where you’ll find a 9,000 sq. ft. Reception Hall on-site catering, local wines, and inside The Liberty discover...

Come in and browse the area’s most complete Pennsylvania Dutch Bulk Food Store!

We specialize in hard-to-find ingredients like whole grains, spices, and baking supplies.

We accept food stamps and all major credit cards.

222 E. Main St. Elkin, NC • 336-835-0103 • www.libertydowntown.com

Hometown Service

Circle of Friends Yarn Shop & Fiber Art Studio

Since 1939 it has been our pleasure to serve the families in our community.

Thank you to our loyal customers Larry Irwin

Select Yarns Now On Sale

~ For knitters and crocheters ~ Introducing weaving, spinning, felting and dyeing ~ Offering classes in all mediums

Drop in Saturdays for Sit & Knit 10am to 3pm

116 East Main • Historic Downtown Elkin (336) 835-2621 48

Yadkin Valley Living

120 W. Main Street, Elkin 336-526-3100 www.circleoffriendsyarn.com

302 East Main St., At the intersection of Main St. and Standard St., Historic Elkin • (336) 835-1426 Mon–Sat, 9am–6pm

foodsandflavors / ™

Catherine Rabb

Let’s Tailgate In my house, which is full of men, the excitement about the upcoming sports season starts around mid-July. Religious watching of ESPN? Check. Phone apps that track favorite sports teams? Check. Endless discussion about the team’s potential? Check. Readying the all the tools and toys one might possibly need for tailgating? Check.

It really doesn’t matter if the sport is T-ball or NFL Football, when fall arrives, it’s time to fire up the grill, grab a few friends, and spend a weekend day cooking, eating and cheering on the team.

As any avid tailgater knows, the food is secondary to the camaraderie, and the excitement of game day. But it is a pretty close second. Most seasoned tailgaters have some tried and true recipes the game wouldn’t be the same without. Some even have “lucky” dishes they are sure help the team to victory. Most of us are always on the hunt for a few easy to prep and serve dishes that are “home runs.”

Here are a few super easy, tried-and true recipes for an excellent tailgate feast.

Catherine Rabb Senior Instructor College of Culinary Arts Johnson & Wales University Charlotte 801 West Trade Street Charlotte, NC 28202 980-598-1450 catherine.rabb@jwu.edu

ASIAN WINGS 2 dozen chicken wings rinsed, patted dry, seasoned with salt and pepper. (If you are just using a portable grill, you can cook the wings in the oven at home and finish on the grill at the game. Brush with a little olive oil and cook spread out on a sheet pan at 400°F for about 30 minutes.

Marinade: 1 c low salt soy sauce ¼ c apple cider or rice wine vinegar 2 T sesame oil ½ c orange juice ½ c grapefruit juice ¼ c pineapple juice ¼ c hoisin sauce ¼ c ketchup 1/3 c brown sugar 3 cloves fresh garlic 1 oz piece fresh ginger peeled and sliced 1 jalapeno halved and seeded If wings are pre-cooked, just toss them in the marinade and grill to crisp. If cooking on the grill all the way, I like to toss them in a little marinade first, and brush more on during cooking.

NOTE: this marinade is really, really good and keeps well, actually several weeks in the fridge. I double or triple the recipe, and use on pork, ribs, grilled chicken and even seafood.

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BRATS...Kick your brats up a notch by simmering them on low heat or in a Crock Pot overnight in a seasoned broth of good local beer, lots of sliced Vidalia onions, fresh garlic, if you like a kick—jalapeno peppers. Cover the brats with beer and add the other ingredients to taste.

Simmer very slowly over low heat. Finish at the game on the grill—the brats will get a delicious crusty finish. Grill the onions from the liquid, add kraut if desired, serve with a choice of spicy mustards.Dare you to eat just one!

SPICY SHRIMP...My husband is from New Orleans, and he loves this game day spicy shrimp. It’s perfect—a get in and rip off the shells—chase the heat with a beer-buttery hands-kind of dish. And is so very easy to prep and execute on site—all you need is heat!

WINGS...The classic Buffalo wing is deep fried before serving, which is a challenge to do at a tailgate. The next best option is to grill the wings. The trick is a tasty marinade, and grilling over low, slow heat with a little char on the finish.

Try these Asian inspired wings.

NEW ORLEANS BBQ SHRIMP

We’re Celebrating Kingsdown’s 110th Birthday with this 2014 Anniversary Edition Mattress.

Since 1904, we've produced every Kingsdown mattress with extensive research, a commitment to science, hand craftsmanship and rigorous testing.

Come slip into the Kingsdown comfort at

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Yadkin Valley Living

So easy…I just assemble the liquids and seasoning the night before and put in a Ziploc. At the game I heat up a skillet on part of the grill, get the wine, spice mix, butter boiling, and pop in the shrimp. Stir till the shrimp are cooked, just a few minutes (not kidding!). I take the pan off the heat, and let folks eat right out of the skillet. Have some good French bread, too. People will want to dip it in the cooking liquid.

You need: 2 lbs jumbo shrimp, shell and tail on.

(Some folks leave the head on too.) ½ c lemon juice ½ c white wine ¼ c Worcestershire sauce ½ c Italian dressing 2 t each: black pepper, Creole seasoning, minced garlic, Old Bay, Italian seasoning 1½ c butter

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Your table, with a view, is waiting As you travel the walkway that leads to the front door, you know from the warm inviting feeling, something especially savory is about to happen.

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Yadkin Valley Living

A Yadkin Valley tradition, Ryan's Restaurant, Steaks, Chops and Seafood opened in 1977 by owner Scott Richardson, owner of Village Taverns chain of restaurants. Dennis Carter was manager at that time. The restaurant was on two levels overlooking a pristine foresty landscape bordering a small stream. In 1982, Jeff Sparks, formerly with the Steak & Ale restaurant chain, came aboard and two additions were added to Ryan's Restaurant, Steaks, Chops and Seafood. In 2007, Jeff and Dennis purchased Ryan's Restaurant Steaks, Chops and Seafood from Scott and Bill Spry, Jr. This stylish spot can be counted on for creative carefully executed seasonal offerings courtesy of Executive Chef Jon A. Wills. “Jon adds a lot of extra flare to some of our same basic entrées,” says Jeff. “He has introduced quinoa and other different grains. He has infused different mushrooms such as Chicken of the Woods providing a new and exciting food experience,” Jeff continued. When looking for selections to stimulate the palate, Jon proves that consistently good food attracts loyal

You’ll feel you’re in the Norh Carolina mountains as you enter this secluded restaurant’s location.

Below:The faces behind the delicous meals.

and repeat customers. His seasonal menus present cuisine marked by distinctive flavors, texture, color and appealing, impeccable presentation.

“I have learned not to disrupt the clientele base; the people coming through the doors are actually the ones paying us. It’s important to take care of our diners—their satisfaction is our priority,” says Jon. “I use simple concepts but my technique is really, really pure. It and a lot of love allow me to get the true essence of flavors out of really good food. Be sure to save room for dessert—it's phenomenal.

Both Jon and Jeff agree on changing the menu often. John prefers a bi-annual menu change: spring/summer and fall/winter. The spring and summer menu offers berries and fresh fruit to offer a lighter menu with the likes of pesto and fresh vegetables while the fall/winter menu needs more hearty dishes like squash, potatoes and richer, heavier dishes with a cream sauce.

The partnership between the owners and the chef is solid. “We have a meeting of the minds. The restaurant owners care for Ryan’s Restaurant, Steaks, Chops and Seafood as much as I do and making appropriate decisions to benefit the company,” says Jon. Jon hires and trains his staff.

Currently he manages eight in the kitchen. Jon is also doing local cooking demonstrations. Originally from Greensboro, as a child, Jon "cooked" as his mother baked and his father grilled. By 13, he was cooking for real and that was how he worked his way through college. Experience taught him to prefer private dining such as Ryan's Restaurant, Steaks, Chops and Seafood, to corporate where it is all about production. At 30, Jon is youthful looking; hardly disclosing his nearly 20 years experience as a chef. His ready, gracious smile makes mingling with diners easy for him and pleasing for the customers. Passionate for his work, Jon's high culinary skills combined with lush ingredients add up to a most satisfying dining event.

Chef Jon deserves applause as well as the flawless service. The opulent woodpaneled setting makes for a mix of quiet elegance in fine dining. One of the loveliest dining spots, Ryan's ya d ki n va l l e y l iv i n g . co m

18th Annual Saturday, September 27 9am until 5pm Main Street, Historic Downtown Elkin North Carolina

Crafts, Antiques Show, Food, Children’s Events & Activities, Car Show, & Farmer’s Market

Yadkin Valley Pumpkin Festival

Nationally Sanctioned Southeast Great Pumpkin Weigh Off Located at The Liberty — includes Pumpkins • Gourds • Watermelons Registration 8 to 9:30am Weigh Off Starting 10am

PLEASE, NO PETS

For more information call: (336) 526-1111 or visit yadkinvalley.org Yadkin Valley Chamber of Commerce S e p te m b e r / O c to b e r 2 014

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Above: Executive Chef Jon Wills and one of the owners, Jeff Sparks at Ryan’s Restaurant Steaks, Chops and Seafood’s entrance. Facing page: Tables with a view. What’s better than cheesecake? Cheesecake with a smile! Meet 16 ounces of tender, flavorful Ribeye over a Sweet Potato Mash, Sautéed Asparagus and Roasted Peach Bourbon Demi-Glace.

Restaurant, Steaks, Chops and Seafood has lots of window tables for viewing the peaceful scenery outside. An intimate deck offers diners the same woodsy vista as interior diners. And the long time landmark, the bridge is always bedecked with mini-lights that add the final touch of calmness and privacy. “The bridge goes no where!” says Jeff. “Keeping the restaurant well appointed in all seasons is important to us. It is absolutely beautiful when it snows. Our clients who have 4-wheel drive will make the trek in to see how really stunningly beautiful it is with the white blanket outside.”

Ryan's Restaurant, Steaks, Chops and Seafood has won the 2014 Readers' Choice in three categories: Best Restaurant with a View, Best Fine Dining and Best Steakhouse. Wine Spectator has once again recognized Ryan's Restaurant, Steaks, Chops and Seafood this year.

For an everything was perfect dining experience, it's Ryan's Restaurant, Steaks, Chops and Seafood.

MARK YOUR CALENDAR FOR…

Furniture Makers Showroom Christmas Open House Sale

Shop Early for Best Selection!

November 7 Friday 9am-4pm

November 8 Saturday 9am-4pm

November 9 Sunday 1-4pm

All of our furniture is handmade in the USA. New Finishes • New Designs After Open House Factory Store will be open limited hours Friday & Saturday 9-4 thru 12/19

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Come see Shaker & antique reproduction furniture & accessories Made in the shops beside our Log Cabin Showroom Store

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Featuring Crab Pot Trees famously from Davis, North Carolina Clear or Multicolor Indoor and Outdoor in White or Green indoor twinkle trees too Available in sizes 18”, 2’,3’,4’,6’,8’ Put it on your calendar!

Our Christmas Open House November 7•8•9

Polka Dots

Ryan’s Restaurant Steaks•Chops•Seafood Dinner Monday - Saturday Reservations Accepted ryansrestaurant.com 336.724.6132

Friday 10-7 Saturday 10-5 Sunday 1-4 Door Prizes Refreshments Great Holiday Buys

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Yadkinville (336) 677-6510 Free Gift Wrap • Gift Certificates Monday-Friday 9:3--5:30 Saturday 9:30-2:30

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foodsandflavors /Carmen Long ™

Fall Favorites

Carmen Long Family and Consumer Agent N.C. Cooperative Extension Surry County Center

Fall brings fond memories of back to school, sounds of crunching leaves on an afternoon walk, beautiful colors of autumn foliage, cooler temperatures, sweaters, corduroy and smells of delicious foods coming from the oven. It seems that each season is my favorite when it arrives. It is exciting to see the changes occurring around us in nature.

The fresh fruits and vegetables at the grocery store, farmer’s markets or produce stands are other indicator of changing seasons.

During the fall, we celebrate with family and friends at many community events and festivals, often involving food. Some special September observances you may not know about include Fruit and Vegetable More Matters Month, Chicken Month and Food Safety month. I prepared a new recipe, compliments of the American Diabetes Association, at a recent Diabetes and You class which has become a family favorite. Dijon Chicken with Zucchini and Tomatoes 56

Yadkin Valley Living

combines all of these special September observance topics in one quick and easy to prepare main dish oven entrée. If you are not a zucchini and tomato fan, substitute vegetables of your choice, such as yellow squash, onions or mushrooms. Remember, recipes are only guides. The more vegetables we include in our daily diet, the better. Any leftover chicken, can be used to make a Chopped Chicken Salad, similar to what you may have in a restaurant.

This recipe uses cooked chicken, avocado, romaine lettuce, onions, carrots, tomatoes and is topped with hard boiled eggs and bacon pieces. A great way to add more vegetables to your meal, this salad can be packed for your lunch or road trip or will make a quick easy meal at home. If you are watching your cholesterol, use only the white portion of the hard boiled eggs.

Preparing chicken does require some basic food safety practices to keep it safe from the store to the table. Select your package of fresh chicken at the

end of your shopping trip. Choose chicken which is pink in color with either yellow or white skin. No gray or off colors. Check the sell-by-date.

Make sure the package is tightly sealed and cold to the touch. Bag chicken separately from the other groceries. Once home, put away chicken and other perishables first. Place raw chicken on plate or in a bag to keep juices from dripping on other items. Defrost chicken in the refrigerator or in cold water which is changed every 30 minutes.

Never thaw chicken on the kitchen counter.

Wash hands thoroughly in warm or hot, soapy water after handling raw chicken. Washing raw chicken is not recommended. Sanitize all work surfaces with a bleach solution. Cook chicken to 180°F. Refrigerate leftover chicken, which hasn’t been at room temperature for more than two hours, for three to four days in the refrigerator. Source: National Chicken Council.

DIJON CHICKEN w/ZUCCHINI & TOMATOES...

This chicken dish goes great served over quinoa. Quinoa is a gluten-free, whole-grain. September is Whole Grain Month!

Cooking spray 2 med zucchini, cut into ¼-inch rounds 10 oz grape tomatoes 1 T olive oil ¼ t ground, black pepper (divided) ½ lemon, juiced

2 T Dijon mustard 4 (4-oz) boneless, skinless, chicken breasts ½ t salt (optional) ½ t garlic powder 1 t dried oregano 1 T freshly grated Parmesan cheese

CHOPPED CHICKEN SALAD 1 avocado, cored, cut in chunks 8 c romaine lettuce, chopped 1/4 red onion, chopped 2 c cooked chicken breast, sliced 2 hard boiled eggs, diced 1 lge tomato, quartered 4 T cooked bacon pieces Shredded carrots, optional topping Feta cheese topping optional Dressing ½ c light ranch dressing 3 T salsa

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Preheat oven to 350°F. Coat a large baking dish with cooking spray. In a small bowl combine zucchini, tomatoes, olive oil, 1/8 teaspoon black pepper; toss to coat. Set aside. In another small bowl mix together lemon juice and Dijon mustard. Set aside. Season chicken breasts on both sides with 1/8 teaspoon pepper, garlic powder, oregano.

Place chicken breasts in baking dish and brush top with mustard mixture. Sprinkle with Parmesan cheese. Pour zucchini and tomatoes around chicken in baking dish.

Bake for 30 minutes or until done.

Gently remove the insides of the avocado from shell. Cut avocado into chunks. In a small bowl, whisk together dressing ingredients.

Divide salad evenly among 5 bowls.

Top each with about 2 tablespoons salad dressing.

Dietitian quick tips: You can either use leftover chicken breasts or purchase a cooked rotisserie chicken from your local grocery store. You can also buy cooked bacon pieces.

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Redecorate for Fall &

SAVE 20% Off on selected framed prints We have a great selection from your favorite artists We can help you keep that Summer Tan with our Tanning Beds & Spray Tans Call or come by for Tanning Specials!

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336-367-7199 58

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Harvest Moon Time

by Leigh Anna Thrower We’ve all heard about the Harvest Moon. It’s the full moon that is characteristic of autumn—full and round as an apple and orange as a pumpkin. It’s the large yellow moon printed on Halloween cards, with bats and owls, and even wispy white spooks, silhouetted flying across it. It’s the golden disk smiling down on shocks of corn after every ear has been picked and stored.

The Harvest Moon is the traditional name for the full moon of September. It takes its name from the Algonquian Indians who lived up and down the eastern part of the United States. These native peoples labelled each month’s full moon by that particular month’s defining event. Autumn’s moon, the Harvest Moon, signaled a time of plenty, when food and game were easily gotten. For the Algonquians and for farming peoples everywhere, it was the apex of the agricultural year. It still is a time when crops, especially corn, come to their last ripeness, and the last of the garden’s bounty can be harvested.

These agricultural origins lead to another reason why September’s moon is called the “Harvest Moon.” Because the moon in September is larger and closer than at any other point in the calendar year, it often appears much brighter and closer than other full moons during the year. For thousands of year before electricity was invented, farmers used its rising late in the evening as a way to extend the working day for harvest time. Its brightness extended the duration of light to work by long after the sun had gone down.

This year’s Harvest Moon will be on Monday, September 8. It will rise at 6:59 p.m., about 20 minutes before the sun sets that evening. The day’s length, according to the almanac, will be 12 hours and 46 minutes.

If conditions agree, and there are no clouds to totally obstruct it, the light from the Harvest Moon should extend the twilight atmosphere well into the night. Since its presence precedes the autumnal equinox by about two weeks, I hope you enjoy this year’s Harvest Moon as summer’s crowning achievement and as a prelude to all the beauties of fall.

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306 North Renfro Street (Bus US 52) Mount Airy, NC 336-401-0848 • mayberrypottery.com

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Ugh, Stink Bugs Again!

If you feel like you are being invaded (again) by the brown marmorated stink bugs, you are not alone! Many people are finding heavy concentrations of these bugs moving into their homes looking for a winter hiding place.

Dr. Michael Waldvogel, Extension Entomology Specialist, NCSU, tells us stink bugs are native to Asia but were first reported in Pennsylvania in the late 1990s. They now have huge concentrations in the western part of NC as well as in the Yadkin Valley.

Stink bugs can cause damage to fruit trees, some vegetables as well as ornamentals. Homeowners have tried using

foggers inside with very little success.

Foggers will only kill the insects out in the rooms at that time. To help prevent indoor invasions, apply caulking and

weatherstripping around windows, doors and any other small openings, such as porch screens.

When the bugs are indoors, the best method of removal is with a vacuum

cleaner! Always empty immediately because stink bugs will leave an odor in the vacuum cleaner bag. Outdoor pesticide treatments need to target entry points such as doors and windows, storage sheds or outside buildings.

You may use insecticides such as pyrethum or sevin dust to spray around the outside where there are heavy concentrations of the insects. The success of the insecticides still may be minimal due to the possibility of rain washing it away and the large number of bugs around.

Free YV Gardening Workshops September 17 Fall Perennials - Adrienne Roethling, Garden Curator Paul Ciener Botanical Garden, traditional perennials as well as new selections to the landscape.

October 15

Fall Foliage: Dwarf Maples and Maples - Jim Nottke, Extension Master Gardener Volunteer, selection, planting, care of trees in the fall landscape.

November 5 Ikebana Demonstration - Jack Smith, Extension Master Gardener Volunteer, demonstrates the art of Japanese flower arranging, (Sogetsu School) using seasonal local plant materials to create living plant structures.

All workshops offered through the Forsyth Extension Center are free. All begin at 11:00a at the Arboretum Office in Tanglewood. To preregister contact Katrina Gordon 336-703-2850 or gordonkl@forsyth.cc

Willow Tree & GINGERsnaps NEW Fall Flags & Stands NEW! Digital Music Boxes You Choose the Music!

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PILOT INTERNATIONAL GIFT SHOP 711 E. Main St., Pilot Mountain 336-368-2364 Tuesday-Friday 9:30-5 • Saturday 9:30-2

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More freebies from Davie County Master Gardener Fall Garden Series Program.

Programs are free but registration is required. Contact Pam Jones at pam_jones @ncsu.edu or Karen Robertson at karen robertson@ncsuedu or by calling 336-753-6100.

September 16 Wrapping up This Growing Season and Prepping for the Next; Farmington Community Center, Mocksville at 1:30 to 2:30p and Davie County Public Library, Mocksville at 6:30 to 7:30p.

October 14 Attracting and Caring for Backyard Birds in Winter; First Baptist Church, Cooleemee at 1:30 to 2:30p and October 16, as above at Kinderton Clubhouse, Advance at 6:30 to 7:30p.

Fall is the Time to Plant

by Judy Mitchell The weather is cooling and it is time to think about fall plants. Mums are blooming. They are perennial if you don’t let them dry up after they quit blooming. Mums come in an assortment of colors from lavender, red, gold, white, purple and yellow.

Some bloom sooner than others, so we have fresh ones starting to bloom from the end of August until October. We are growing them in 8” and 12”- pots.

Each pot is watered with its own watering tube and fertilized each time they are watered. Mums like a lot of water and fertilizer. We quit fertilizing them when they start blooming.

Flowering kale seeds are sown the end of July; then transplanted when about an inch tall into cell packs. We grow them to about 4” tall and plant them into 8” mum pots. We spray with growth regulators to keep them compact. Flowering Kale will not show color until the nights begin to cool in October. It is purple, which is called red or it is white.

We grew over 100,000 pansies and violas this year—50 different kinds!

Recently a new type of pansy has been developed—Cool Wave—a spreading pansy. The first ones were Cool Wave Mix. Then came Yellow, White, Frost, Violet Wing, and Violet. This year Sunshine ‘N Wine is new—yellow with wine tips and a wine wing. Cool waves still don’t come in a wide variety of

colors yet, but are good in planters and hanging baskets.

Fall is the best time to plant shrubs and trees. As the temperatures cool, less water is needed. The roots continue to grow in the winter and these plants will need less water through the summer drought than those planted in the spring.

If you plant evergreens in the fall, don’t forget to water during dry times in

the winter. They will still need water even though you think the ground is frozen.

Perennials planted in the fall will increase in size and bloom better than perennials planted in the spring. Be sure to mulch perennials, shrubs and trees. Pine needles or pine bark mulch is best. As the mulch decays, it enriches the soil, helps keep out weeds and conserve moisture.

FALL IS THE TIME TO PLANT! You’re Invited to Our

Fall Open House Saturday October 4 7:30am-4pm Hot dogs from 11am-1pm with homemade chilli

by Hallie Chinault

Over 100,000 pansies and violas Shrubs, Trees, Mums, Pansies • Fall Vegetable Plants 1088 West Dalton Road • King 336-983-4107 • www.mitchellsnursery.com

Growing Ornamental Corn

by Colleen Church, NC Cooperative Extension The corn plant, Zea mays, has more than 4,200 different uses today in foods, medicines, animal feed, textiles, fuel ethanol, and cosmetic and industrial products. There are six major types of corn: dent, flint, floury, waxy, sweet, and pop corn. These classification types are based on kernel, or endosperm type, and have nothing to do with corn color. Corn color relates to genetic factors that control pigment expression.

Today in the U.S., the majority of dent corn produced is used in animal feed, ya d ki n va l l e y l iv i n g . co m

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just off Highway 52 at the Pinnacle Exit Mon/Tues/Wed/Fri 8-5 • Thurs 8-12 • Sat-Closed 62

Yadkin Valley Living

although it still has important uses in human foods and industrial products.

Sweet and pop corns serve primarily as human foods, waxy corn is important for cornstarch production, and flint and flour corns were common during Native American and colonial times, with only minor production in the U.S. today. Dent, flint and flour cultivars are available for home garden production for use as roasting ears or grain corn for grinding into flour, corn meal, polenta, and grits.

Ornamental corn, also known as ‘Indian’ corn, comes in a variety of beautiful kernel, husk, and stalk colors and is often found for sale dried on the cob with pumpkins, gourds, and other harvest decorations for the fall season.

Some of the more common ornamental corn cultivars available are pop, dent, or flint types that can be grown for food and/or decorative purposes.

Ornamental corn crops are treated much like sweet corn, but where most sweet corn is ready to harvest in 64 to 94 days from planting, ornamental and pop corn types typically require up to 110 days to harvest to allow ears to mature on the stalk.

To grow ornamental corn, follow the same steps used to grow sweet corn. Soil test and lime in the fall according to soil test results, but wait until closer to planting for fertilizer applications, unless a heavy phosphorus or potassium application is needed, which can be applied with lime in the fall. A well drained soil with a pH of 6.0 to 6.5 is preferred. In the absence of a soil test, apply 3 to 4 pounds of a 12-12-12 or similar analysis fertilizer per 100 square feet prior to planting.

Sidedress when plants are 12 to 18 inches tall and 1 week after tasseling with a high nitrogen fertilizer at onethird pound of actual nitrogen per 100-foot row (e.g. 1 lb. 33-0-0/100 foot row). Prepare a good seedbed and do not plant until all risk of frost has passed and soil temperatures are above 50°F with higher temperatures preferred. Ornamental corn is typically planted for a mid-September harvest.

Unlike most vegetable plants, which rely on insect pollination, corn is wind pollinated and should be planted in blocks. To help insure good pollination and ear development, plant

four or more short rows side-by-side rather than one or two long rows. If growing more than one type of corn, such as an ornamental pop corn variety and a sweet corn variety, cross-pollination between different types can produce undesirable effects, such as increased starchiness in sweet corn.

Therefore, separate different types of corn in the field by at least 250 feet or plant them at least 14 days apart. If saving seed from corn plants, separate different types by at least 700 feet to avoid cross-pollination. It is generally not advised to save seed from hybrid plants, as they will produce wide variation. To maintain vigor and genetic diversity in heirloom seed, save at least 500 seeds from at least 10% of the planting.

Corn needs continuous moisture throughout the growth period and especially from silking through kernel growth to avoid missing kernels or poor kernel development. Leaf rolling is a sign of moisture stress in corn plants. Ornamental corn suffers from the same pests as sweet corn, so monitor for pest problems and practice crop rotations. Deer, groundhogs, raccoons and birds can also cause losses.

Ears are ready for harvest when they lose their green color and begin to dry down. Pick ears carefully to avoid kernel or husk damage. Spread ears out to dry in a shallow pile in an area under cover with good air circulation. Pull the husk back if not completely dry at harvest, being careful not to damage the husk.

Improper handling at harvest can produce moldy ears and husks. Ears are ready for use after one week of drying. During and after drying, ears may be stored in open wooden bins or hung in mesh vegetable sacks in a dry location.

Ornamental corn ears are often displayed or hung in bundles of three for the fall season. It is generally not advised to save ears from one year to the next.

There are many stored grain pests that will likely devour the corn in storage, unless it is frozen. Consider growing an ornamental popping or grain corn in the garden next summer for something a little different, and then enjoy their beauty and tastiness. Happy Gardening!

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Ya d k i n • Va l l e y

PEOPLE

Born to Bruce and Vickey Wood on June 15, 1979, 35-year-old Jeremiah grew up hunting and fishing with his dad and brother, Rancey. He’s also the very proud uncle of his nephew, Tate Wood. Jeremiah graduated from Surry Central High in 1997 and then attended Surry Community College. He is a self-proclaimed lover of all sports, especially softball. In fact, he commented that the three things he would need to be comfortable on the island “For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you a hope and a future.”

Jeremiah 29:11

Jeremiah Wood

by Cindy Martin

No truer words could have been spoken for Dobson’s own, Jeremiah Wood, recent star on CBS’s hit show “Survivor” and male fashion model for companies such as Abercrombie, Belk, Wrangler, Life Is Good, and Ralph Lauren. Jeremiah describes himself as, “just a good ‘ole well-mannered country boy who was raised in church with old-fashioned roots.” This handsome 6’1” North Carolinian has won the hearts of the locals as well as fans nationwide. “I want people to know I’m a blessed man and I thank my fans and family and friends so much for their world of support,” Jeremiah said as he expressed his gratitude to everyone.

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when filming “Survivor” were the North Carolina flag, his softball jersey and a letter from his mom.

Jeremiah’s mom has always been his inspiration, encouraging him to believe in himself and reach for the stars. “She’s been my rock,” Jeremiah confided. “My mom is a very strongwilled woman with a tender heart. I can only hope to follow in her footsteps.” When Jeremiah was called upon to face the challenges presented on “Survivor,” it was those innate values and skills instilled in him by his loving family which helped him persevere for 28 days. In the end, he was forced to leave because, as one reporter put it, “He was just too nice.”

“Survivor” is a reality game show on CBS where contestants are isolated in the wilderness and compete for cash and other prizes. The show uses a system of progressive elimination, allowing members to vote off other tribe members until only one final contestant remains and wins the title. “What you see on television is all real,” Jeremiah stated. “It’s been one of the hardest competitions I have ever been a part of, as it challenges a person physically and mentally.” (Secretly, Jeremiah wished for shipments of food and Pepsi. But, alas, such was not the case.)

Prior to his recent television

appearance, Jeremiah played a science tech in the 2012 scifi film, “500 MPH Storm,” starring Casper Van Dien. He had a small part in the 2011 film “Cowboys & Aliens” and also appeared in the 2008 dramatic thriller “Brothers” with Tobey Maguire, Natalie Portman and Jake Gyllenhaal. Since Jeremiah’s stint on “Survivor” ended, he has continued to travel and pursue his modeling and acting careers. Between photo shoots, he works at his job at Reece Machine in Dobson. “If it’s God’s will, I hope to be in more TV shows,” he said. “I love the Lord, and it is only through Him I am able to do anything.”

It is that type of alliance that has inspired two of Jeremiah’s upcoming projects. He believes in sharing his God-given talent to help those who may be enduring great hardships or be less fortunate. Working with his church, Jeremiah plans to support a missionary in India. And, in the near future, Jeremiah plans to participate in the “Give Kids the World” charity event in Florida, where children with life-threatening illnesses and their families are treated to week long cost free fantasy vacations. “It will be heartbreaking to see the sick children firsthand,” Jeremiah explained. “But if I can put a smile on their faces, it will bring joy to my heart and be a worthwhile experience.”

You can follow Jeremiah on twitter@JeremiahPWood as well as on Facebook.

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Ya d k i n • Va l l e y

PEOPLE

Phyllis Smith: A Life-Saver story and photo by Eunice Call

In the fictional movie, “The Green Mile,” John Coffey felt the suffering of children everywhere but paid little heed to his own dire dilemma. I am reminded of that character when I think of Phyllis Smith. An avid animal advocate, she appears to suffer right along with those animals she cannot save, and that is why she has given so much to help as many of them as possible. She has not been on vacation in eight or 10 years because she doesn’t like to be far from home unless she is on a mission to rescue yet another suffering animal. Phyllis takes wonderful care of her adopted pets, making sure they have good medical care and food to ensure good health, even though it is expensive. “Food for my critters runs around $200 a month not counting treats. Flea and tick prevention is around $150 for 12 months for each of the 19 dogs and around $200 a year for the 11 cats. We also use heart worm prevention which is around $100 or maybe a bit more a year for each dog.”

Her pets usually live long, long lives. Twenty-year old Drew, a tri-color brindle, cannot hear or see, and she has the beginnings of dementia, but she can walk without assistance, and her appetite is good. Phyllis spends a lot of her time guarding her to make sure she doesn’t wander off when she goes outside. Drew is only one of 30 pets she has adopted and cares for as family 66

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members. Phyllis also keeps foster animals the Humane Society of Wilkes (HSOW) sponsors.

Ironically, when I asked Phyllis if I could feature her in Yadkin Valley Living, she said she has not done anything to warrant praise. “I get a lot of joy out of taking care of animals,” she said. She did, however, agree to an interview if it would bring attention to homeless, neglected and abused animals. The interview turned out to be the most daunting, however interesting and enjoyable, I have ever conducted.

“I am having surgery to remove my port-a-cath on Wednesday, and The Fonz is due his six-weeks grooming, which I would like to get done before my surgery. I’m done with all the chemo and radiation, finally, and just need to get through this one last thing,” Phyllis said. One year ago June, she had been diagnosed with Stage 4 breast cancer. When she was telling me about her diagnosis during our departmental training, it was obvious her main concern was not for herself but for her precious pets, as well as others out there who so desperately needed her help. “I don’t know what will happen to them,” she had said with a pained expression I had come to know so well in working with her over the years. As it turned out, members of the HSOW agreed if her cancer turned out to be terminal they would take her animals.

Fonzi, a rescued 140-pound Romanian Shepherd, is a gentle giant with tons of flowing white hair and feet that seem bigger than cows’ hooves. I met Phyllis and Fonzi at Waggles, a pet supply and bathing facility, and we spent much of the day brushing, bathing and coddling the happy pooch.

Phyllis said some of her students had witnessed Fonzi being thrown from a bridge a few years ago, when he was about six months old, and they had brought him to her.

Phyllis said her love for pets has always been a part of her. Her dad had loved animals and she feels his compassion had created a desire in her to love all creatures. She has taught computer classes as well as Basic Skills classes at Wilkes Community College since 1989.

She loves to teach and her students respond positively by achieving goals and successes. Although I have known Phyllis as a colleague since she began teaching, I did not realize how varied her interests really are until I interviewed her for this article. I think the other side of her was hiding behind her “critters.” She and her husband, Steven, founded the First Light Community Church four years ago, of which he is the pastor. It started small and has grown to over 100 regularly attending members. In addition, Phyllis and Steven have what she calls a “small” farm, but to me it is enormous!

“We mostly live off the land except for a few things we can’t grow,” she said. They have always canned and frozen their abundant harvest of fruits and vegetables, and that, along with the occasional beef from their own pasture, fish from their pond, and wild game Steven brings in, keeps them out of the grocery store for the majority of the year.

Phyllis said it pains her when one of the bottle-fed cows makes its way to the table as food, but she is comforted by the fact the animals on their farm live well and die humanely. Phyllis and Steven have three children, now grown, and they have four grandchildren with whom they enjoy spending time.

Throughout the fall and winter, Phyllis made it through very aggressive, debilitating chemotherapy and radiation, fearing each new session would kill her. Doctors recommended she not have any contact with her beloved pets while she was undergoing treatment, but she kept them by her side and allowed family, students, and her church family to help care for them.

Phyllis has been out of work for one year, but, now in remission, she said she plans to teach again in the fall semester.

When I spoke with her on the phone, she said she was hoping California Chrome would win the Triple Crown, so I discovered yet another interest—horse racing, but could that also be because it involves animals? In the meantime, she will continue her life-saving work with HSOW. For information on HSOW you may visit: humanesocietyofwilkes.org, or call 336-838-9588.

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Ya d k i n • Va l l e y

PEOPLE

Marty and his Dad, Herb Myers share their love of cars.

this family builds a business

Recycling Cars & Trucks It's simply the American dream—a father starts a business, his son joins and then the grandson helps carry on a successful business and watching it flourish over the years.

Marty and Donna Myers own Lewisville Motor Co. Marty’s father, Herb, after serving with the Seabees, attended trade school in Chicago obtaining a degree in body repair.

Returning to Winston-Salem, he began to do auto body repair for local body shops, eventually opening his own.

During his body shop days, Herb saw the demand for used auto parts. He opened Lewisville Motor Company in 1956.

Marty worked part time with his dad while attending high school, becoming full time after his graduation in 1981. He married Donna in 1987 and she joined the business. As the recycling industry changed, the need was to change from cataloging to computer systems.

The most recent change has been joining with Team PRP (Premium Recycled Parts), a network of 140 auto recyclers.

Utilizing technology and Team PRP, Marty’s sales team can quickly locate any parts he doesn’t have in stock and get them quickly to customers all over the world. This is an added element to the business, moving more parts, cheaper and faster, along with the ability to buy and sell parts to a nationwide customer base.

Automotive body shops are, of course, a big part of his customer base. Individuals make up a big part of the business too with over the counter sales. Now the Internet has Marty sending quality recycled parts all over the USA. Using e-Bay, they have even shipped a transmission to Australia.

Marty stays busy purchasing wrecked or disabled automobiles to supply his parts inventory. He also purchases “new old stock,” such as engines, truck beds and wheels from local auto dealers. Marty admits the business his father started is more complicated because there are so many brands and models of vehicles today. "I feel I have been blessed with a terrific memory to be able to recall which 68

Yadkin Valley Living

parts will work with other parts."

"It's very frustrating to be called a junkyard," continued Marty. "What we do is salvage and recycle used auto parts.

We are very concerned with the environment. We recycle everything from all purchased vehicles. We can dismantle a vehicle, recycle fluids and have parts in our inventory in one day,” says Marty. “A closed loop cleaning system pressure washes engines and more. We reclaim the freon, heat our warehouse with the oil, windshield fluids and gasoline are used in our delivery vehicles and antifreeze is sold to recycling company. Customers may purchase engines, transmissions, batteries, sheet metal, electronics and most anything else needed to repair their automobile. All mechanical parts carry a standard six month warranty and extended warranties are available for purchase.” Our updated logo is “We part the best, recycle the rest!”

“The good Lord has blessed us tremendously. He has challenged me to help other people and I can do that by helping when we see a need. At times we work hard 12 to 14-hour days but it's worth it when I can sell a quality recycled part to a person who might not otherwise be able to afford to keep their vehicle going." The Myers are active in their church, Impact Yadkin and because of a personal family member, Juvenile Diabetes is their charity of choice. A walk to benefit JDRF is coming up on November 8th at the BB&T Park.

Currently the Myers have 20 employees, including three part time employees. It’s an incredibly fast paced business that Marty and Donna excel in operating, one quality recycled part at a time.

To learn more: Lewisville Motor Company 5600 Country Club Road, Winston-Salem, NC 336-765-2362 lewisvillemotorcompany.com Open Monday - Friday 8 - 5

The Original KING-B’s

Photo Credit: Karen Newsome When the “King-Bee’s” are mentioned most everyone will, immediately, say, “Oh, I remember them when they formed the band and played at Pilot Pool, on Pilot Mountain.” Well, that’s not exactly how the band, referred in those days as a combo began. In fall of 1957, the BETA Club was organized at King High School.

Mrs. Audrey Kirby was the driving force of the organization and became its’ advisor.

She decided if there was a BETA Club in King, we should be represented at the annual BETA Club Convention, to be held in the spring in Raleigh. So, fund raisers began in order to pay for the trip. At some point she learned of a talent show, which was always a part of the convention. She asked Billy Long if he could form a combo from within the membership and enter the competition.

Billy would never shun a challenge, and he was the most versatile musician in the club. By this time there were only a few ya d ki n va l l e y l iv i n g . co m

weeks remaining until the convention.

Richard “Dickie” Collins was the high school band director. He also played with a jazz band. Using his experience, leadership and school instruments “The King B’s” (standing for BETA’s) were formed. The group consisted of Daphne “Pat” Tuttle and Pat Newsome, vocalist. Robert Slate, bass clarinet, Lenwood Lawson, trumpet, Billy Long, saxophone and Lewis Carroll, drums. We only had enough time to “work up” three songs prior to leaving. They were, “Sail Along Silvery Moon,” a hit by Billy Vaughn, (at the top of the charts at that time), “Sincerely” recorded in 1954 by “The Moonglows” and “The McGuire Sisters’” 1958 hit “Sugartime.”

I think we did “Sail Along Silvery Moon” and “Sugartime” for the competition. We finished second, but the crowd’s reaction was unbelievable. As we came off stage, representatives from both of the people running for the

office of State BETA Club president met us and wanted us to come to their hospitality suite, at the hotel and play.

So this became our first “professional gig.” Both paid the group $25. At both receptions we played the three songs we knew and “winged it” through a couple more Billy knew. After all, Billy was the only real musician in the group.

We just filled in the some spots and kept the rhythm. When we got back to our hotel, Elvis couldn’t have had a better reception. You have to remember, there were very few “Rock-ABilly” groups at that time.

Returning to King, we played only a few times as “The King B’s” and learned not just the teenagers liked our music, but so did the 40 to 50s crowd.

So along with additional rock songs, we added some big band tunes like “In The Mood,” “Sentimental Journey” and others which brought back memories to the older folks. At the end of May, Daphne, Pat, Robert and Linwood graduated and left the group. Tony Newsome joined our group immediately and the name was changed to “The King Bee’s” early in the summer of 1958. Dale Boyles joined the group as pianist, Harvey Mabe on bass guitar and Dianne and Judy Johnson became our vocalists. By this time we had a repertoire consisting of “At The Hop,” ”Be-Bop-A-Lula,” “Sea Cruise,” “My Happiness,” a Connie Francis hit, and Duane Eddy’s “Raunchy.” Wayne Lee Smith joined the group and included several of the day’s popular songs as well as some he had written. Our first recording was done by Jim Clark, from WTOB. Wayne’s first written song “You’re The One” was one side 1. In February of ’59, Harrell Smith at the age of 13 came on board and would bring the house down with “Stagger continues on page 100 S e p te m b e r / O c to b e r 2 014

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caring hearts

Congratulations and appreciation go to Ruth ...she wrote a grant to W.H.O. on behalf of Yadkin Christian Ministries’ food program in Yadkin County and won a $20,000 grant.

BeautiControl’s W.H.O. Foundation Service

By Ruth R. Henderson, BeautiControl EVIP

Ruth working at Yadkin Christian Ministries The W.H.O. Foundation (Women Helping Others) is BeautiControl’s charity of choice. W.H.O. is an US IRS code section 501 ©(3) non profit organization supporting other community focused non-profit charities in the nation by serving the overlooked needs of women, children and families.

BeautiControl independent consultants are the heart of the W.H.O. Foundation by raising thousands of dollars each year to help women and children in need. W.H.O. was established in l993 and is committed to encouraging women everywhere to help others through volunteer service.

Since its inception, the Foundation has awarded more than $5.l million in

grants to charities that have touched the lives of hundreds of thousands of those in need in the United States, Canada and Puerto Rico. W.H.O. is also committed to supporting organizations dedicated to help those who are struggling with life situations.

The W.H.O. Foundation awards grants each year to community based non-profit charities that provide assistance for those in need. Priority is given to specific projects and programs addressing health and social services and is considered for the following situations: homelessness; abuse/neglect; hunger; domestic violence; medically uninsured; therapeutic programs (physical and emotional); physical or mental disabilities; adult education, job training, GED completion; free afterschool programs, and literacy.

W.H.O. helps cancer patients and cancer-related organizations. W.H.O.’s Hope and Wellness Book was created for cancer patients, cancer survivors and loved ones of those who have battled cancer. It offers facts, tips and use-

ful information to anyone being affected by this disease and it helps bring comfort and ease during difficult and challenging times. The book provides women with image and beauty solutions for those undergoing the effects of medical treatment for cancer. It gives uplifting positive and useful solutions to every day challenges for women and their families. It helps women feel empowered to build the right support team, find the right doctor and share their story.

In North Carolina alone, $l6l,700 has been awarded to North Carolina non-profit organizations since 1997.

The most local recipients of the W.H.O. grants to our specific area are: Hospice of Alamance-Caswell County, $12,500 in 2000; American Red Cross $2,000 in 1999; Randolph County Family Crisis Center, $20,000 in 2012; Meals on Wheels of Asheville and Buncombe Counties, $26,000 in 2009.

You can see it is a community based service grant that helps other non profit organizations.

I am happy that I am a BeautiControl Consultant and that I support the W.H.O. Foundation, a national non-profit organization, that BeautiControl sponsors. Once a year, proceeds from the sale of BeautiControl sales is given to the WHO Foundation. Please contact me with all your BeautiControl needs, the WHO Foundation, hosting a in-home BeautiControl party, or employment opportunities.

BeautiControl….

Beautiful Life, Beautiful Style!

Ruth Henderson, EVIP, Yadkinville, NC 336-463-2850 (h) • 336-671-2875 (c) ruthh@yadtel.net www:beautipage.com/RuthHenderson

One-on-one consultations, employment opportunities, and in-home spas available 70

Yadkin Valley Living

You may ask yourself, how can you and I help with the W.H.O. Foundation? We, as BeautiControl Consultants, can make a donation each time we place a BeautiControl product order with the company, whether it be on-line, phone, or fax by adding a whole dollar amount from $l to $100 or more to our orders. We can also sign up for the W.H.O. Pledge Commitment to add a specific amount to each order we place with BeautiControl which is donated to W.H.O. We, as a part of the BeautiControl family, have on-going fundraisers at our regularly scheduled BeautiControl meetings, and also have fun fundraising activities and raffles on a regular basis for the benefit of W.H.O. in which the general public can participate. At designated times of the year, a specific amount of money for select BeautiControl products purchased is donated to the W.H.O. Foundation. At our annual BeautiControl Celebration held each summer in Dallas, consultants and directors participate in a two-mile walk and other fun activities to raise funds for the Foundation.

You, and concerned individuals, may make your tax deductible contribution to The W.H.O. Foundation, PO Box 816029, Dallas, Texas 753816029 or donate by fax at 972-3413080. Any amount you can donate will be used to help women, children and families in need. Corporate matching is offered in many companies and employees are encouraged to get involved in their community and the employer may match their contribution. Your employer may ask you to fill out a form listing the charity and the donated amount; then your employer will cut a check to the charity of your choice. In addition, the general public, corporation and individual contributions through monetary donations and support of annual events make it all possible for the W.H.O. Foundation to be what it is today.

Learn more by contacting: Ruth Henderson, EVIP, 336-463-2850 (h) • 336-671-2875 (c) ruthh@yadtel.net www:beautipage.com/RuthHenderson

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wedding tips Alterations are a Process

by Kelly Shumate

enjoy this moment 21 Sparta Road • North Wilkesboro, NC 336.667.5423 www.bridaltraditionsnc.com www.Pinterest.com/BridalTradition www.facebook.com/bridaltraditions

Having your wedding dress altered is a necessary part of wedding planning, and it is quite an undertaking in itself.

Wedding and formal gowns are not made from the fabrics we are used to wearing everyday. These fabrics are not typically "stretchy" so they need to be altered to fit your shape. All gowns are structured differently and each woman has her own contours that are unique to her. The key is to mold the dress to your body shape while keeping the integrity of the gown design.

The good news is most formal gowns

Wedding Gown Specialists Making your gown picture perfect for your Wedding Day and for years to come!

Gown Preservation Preserve your wedding gown with Craft Cleaners and turn the memory of your special day into an heirloom. Someday your daughter or granddaughter may want to walk down the aisle wearing the same gown that meant so much to you. Craft Cleaners and Wedding Gown Specialists hand clean and treat every gown individually. You can trust us to give your gown the individual care and attention it deserves. We gladly give you a FREE CONSULTATION AND ESTIMATE for the care of any fabric.

We also offer Bridal Alterations • Gown Cleaning & Pressing clip an save find our Bridal Specialists at: 205 S. Stratford Rd, Towers Shopping Center, Winston-Salem 725-6404

Our other locations: 2129 S. Main St., Winston-Salem 777-8109 Wachovia Center, Winston-Salem 761-5966 6814 Shallowford Rd, Lewisville 945-5515 Five Forks Shopping Center, King 983-3156

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Yadkin Valley Living

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are made with alterations in mind.

The bad news, this process takes time and multiple fittings.

The most common misconception I see with alterations is people don't understand why it takes more than one fitting, or why the dress is not perfect at the second fitting.

Depending on the dress, the person, and the type of alteration it can take several fittings to get a dress just right.

"Show up with an open mind. It may take more than one appointment to get a perfect fit, so don't despair if the dress puckers or pinches." —Randy Ferino, Much Ado About Alterations.

Tavi has a BA in Psychology, MA in Teaching, and is a fourth grade teacher at Poplar Springs Elementary, a Title 1 School, King.

FUN

with kids

by Tavi Petree

If you are in the alteration process, please be patient with your seamstress, remember she/he is trying to mold this delicate, unforgiving fabric to the shape of your body and it is not an easy task. Everything that is done to one part of dress can affect another part, which it is not always predictable.

Want to learn more: Bridal Traditions 21 Sparta Road, North Wilkesboro 336.667.5423 www.bridaltraditionsnc.com kelly@bridaltraditionsnc.com www.facework.com/bridaltraditions

ya d ki n va l l e y l iv i n g . co m

The crisp leaves are covering the ground and the smell of apple cider is in the air. What a great time of year to get out and explore nature. Pumpkins and apples are so abundant this time of year, try some of these fall activities incorporating math, science, reading and writing.

Find a small to medium size pumpkin, cut off the top and scoop out the insides.

Leave several seeds inside the pumpkin. Add some dirt and gently water with a spray bottle to be gentle on the seeds. Wait and watch as the pumpkin seeds turn into seedling sprouts. At the first sight of green, start charting the growth of the pumpkin in inches.This is a great way to incorporate math with science.

Along with the pumpkins, apples are another fall staple. Cut an apple in half, dip in paint, and make apple prints. I have done this on canvas bags and they make a great gift. Purchase a variety of apples and have a taste test.

Create a graph with colors and tastes such as sweet, sour or tart, crisp and soft.

This is a great class activity because you can see which apple the class prefers based on the test results.

Gather up leaves and create a creature by gluing the leaves on a piece of colorful construction paper. Extend this nature activity into writing by having the child create a story about the leaf creature and its travels.

Kids love anything that explodes into the air like a rocket. Put a Halloween

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73

Fine Children’s Clothing

It’s Fall

Newborn to Preteens

aby

Peaches‘n Cream Kissy Kissy Bailey Boys Flap Happy Molly and Millie Le Top Paty Anavini Will Beth

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Baby Registry

continued from page 73 spin on by making a ghost rocket. It may be difficult to find film canisters at your local photo shop, however you can order these online. In addition to the film canisters, you will need a black permanent marker, cornstarch, water and an Alka-Seltzer. Turn the film canister upside down with the lid on the bottom and draw a ghost face with the permanent marker. Add corn starch to the canister and then fill 1/3 of the canister with water. Stir the concoction up and break your Alka-Seltzer into small pieces. Quickly drop the Alka-seltzer into the canister and secure the lid.

Next, place the canister on the ground and watch your ghost rocket launch.

This activity is nice because once you have the canister, you can keep refilling and rocketing.

• Have adult supervision until kids are old enough to go on their own.

Trick or Treating • Say "no" to strangers always.

• Obey the law when walking.

• Map out your route and stick to it!

• Don't cover faces so kids can see well.

• There is safety in numbers so stay in a group.

• Take the long way 'round/stay where there are lots of people.

• Try trick-or-treat-friendly homes with lots of lights on.

• Tell your kids to stay outside of houses; get candy on the porch!

• Always remain visible—wear bright or glo-in-the-dark costumes.

• Remember shorter is safer...don't let your kids trip over too long outfits.

• Quality-check treats...throw out what is not in original wrappers.

Safely

Light up the eyes of your favorite girl, of any age, with collectible dolls and accessories.

Take a trip to your local library to check out these festive fall books.

Room on a Broom, The Hallo-Weiner, Skeleton Hiccups, The Stranger and The Lonely Scarecrow.

Enjoy those beautiful fall colors and smells!

Pick up Your FREE copy of Miss Judy’s offers the Yadkin Valley’s largest selection.

Miss Judy’s Dolls & Gifts 43 Court Square • Mocksville • (336) 751-4117 MasterCard • Visa • American Express 74

Yadkin Valley Living

at any of the advertisers you see in the magazine. *due to demand not all locations will have copies in stock at all times.

Eva Tomko is an educator teaching fourth grade at West Yadkin Elementary School. She graduated from GardnerWebb University with a B.B. in Business Administration and a B.A. in Elementary Education from Lees-McRae. She is a member of LMC Alpha Chi Academic Honor Society and lives with husband Ricky, two young children, Meredith, 4 and Nolan, 2. Eva loves to create art, play the piano, garden and just being outdoors.

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As School Returns

by Eva Tomko As school begins again, parents can have many questions and concerns about the new school year, new teachers, and new curriculums. As a teacher, I hear the same questions asked at open house and parent teacher conferences, year after year. Those concerns are often linked to preparation for the new school year, knowing the grade-level expectations, how to monitor grades and school work, and helping with homework. There are many ways a parent or caretaker can fulfill their roles and responsibilities in their children’s education and provide support at home.

Preparing for a new school year should require more than just back-to-school shopping and finding out who your child’s teacher is going to be. To begin, you should ask for a school handbook (if not given one) so you will know and have the rules and expectations for that particular school or school system. Make sure you fill-out and return all the school’s needed paperwork. You should also check out the school website. It gives you resources including teacher emails, up-coming events, classroom websites, calendars, and educational resources to help your child practice skills and concepts they’re learning about.

When you meet with teachers, there are also questions you may consider asking such as: How do you measure progress? What types of tests will be given throughout the year? How much time is spent on different subjects? Also, find out about a school and don’t rely on other parents’ information since their child might have different needs and expectations from the school than yours. I would also see what my child is expected to learn throughout the year or during each grading quarter.

You can find each grade level’s curriculum either by asking their teacher or by going to http://www.corestandards.org/ . If you know what they are learning at school, you can supplement learning at home either through computer games, family outings, library books, or by discussing these subjects and recognizing how school topics can be found all around us and can fit into life’s puzzle.

Throughout the school year, parents should monitor school work. If you want to help them from home on their educational goals, here are some great suggestions: If you are working with your child on their homework or at least truly monitoring their reading homework and computation in math, you are probably very aware of their progress, skills and struggles.

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Stay in contact with their teacher so you are aware of their reading levels, any specific difficulties with reading or math to focus on remedying at home, and their grades. I recommend establishing a daily family routine that includes homework, chores and a set bedtime. Make sure your children see the skills they’re learning at school are important skills that adults use by letting them see you do things requiring thought and effort (i.e. figuring change, measuring, making lists, writing emails or reports, reading magazines or newspapers.

Encourage reading at home by having lots of reading materials and by visiting

your local library regularly. Limit their television and/or gaming time. The American Academy of Pediatrics recommends no more than two hours of “quality” programming for older children and that televisions stay out of the children’s bedrooms since it creates a problem of monitoring what they watch.

Also, ask your child to show you their school work and grades. Make sure to praise your child for success or improvement. Check their report cards and behavior and if you have questions, call or email their teachers and ask!

Email is a great way to stay in touch with your child’s teachers because it’s

convenient, fast and you can stay up-todate on their grades and progress without having to use your child as a messenger.

The last topic I am always asked about is homework. How can a parent help with reading?

Have your child read out loud often.

Encourage them to read independently, at least 30 minutes a day to maintain growth. Ask family and friends to give books or magazine subscriptions for birthdays to support reading. If they are having problems, ask the school or local library about tutors or reading programs that can help.

How much homework should a student have? ...that depends on the age and abilities of the child. If you are concerned, notice how much time they spend working, daydreaming or taking breaks before you talk to the teacher. Most national organizations suggests students that are in kindergarten through 2nd grade should only spend 10 to 20 minutes per day on homework, while 3rd through 6th grade should have about 30 to 60 minutes per day.

And parents remember: stay positive towards school and stay involved in their learning so that your children see how much you value their education, therefore, their futures.

BE SURE NOT TO MISS NOVEMBER/DECEMBER’S

Gobs of cookie recipes to make & leave for Santa!

Every party needs appetizers, easy & quick.

Meet the winner of the Apple Recipe Contest, a unique new cookbook, a Yadkin Valley Best Cooks, Tips from Chef Robert and much more!

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Yadkin Valley Living

Compare & Choose Medicare Plans courtesy of Carmen Long The Annual Election Period starts on Oct.15—and lasts seven full weeks—to give you enough time to review and make changes to your coverage. You will need to make your final selection for next year's Medicare coverage by Dec. 7 to ensure that your coverage can begin without interruption on Jan.1.

“It’s worth it to take the time to review and compare your Medicare options, but you don’t have to do it alone,” said North Carolina Insurance Commissioner Wayne Goodwin. “Remember that representatives from SHIIP, the Seniors’ Health Insurance Information Program, are available to help over the phone or in-person in all 100 counties in North Carolina.”

SHIIP is a division of the North Carolina Department of Insurance and that offers free, unbiased information about

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Medicare, Medicare prescription drug coverage, Medicare Advantage, long-term care insurance and other health insurance issues. In addition to helping Medicare beneficiaries compare and enroll in plans during the Annual Election Period, SHIIP counselors can help people find out if they are eligible for Medicare cost savings programs.

Here are some of the ways to review and compare plans available for 2015: visit www.medicare.gov/find-a-plan to compare your current coverage with all of the options that are available in your area, and enroll in a new plan if you decide to make a change. Review the Medicare & You handbook. It is mailed to people with Medicare in September.

Get one-on-one help from SHIIP, the Seniors’ Health Insurance Information Program, by calling 1-855-408-1212, Monday through Friday, from 8a to 5p. You can also request in-person assistance in your home county. Call 1-800MEDICARE (1-800-633-4227) 24-hours a day, seven days a week, to find out more about your coverage options. TTY users should call 1-877-486-2048.

For more information about SHIIP and the Medicare Annual Election Period, call 1-855-408-1212 or visit www.ncshiip.com" www.ncshiip.com. ya d ki n va l l e y l iv i n g . co m

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For a Healthy Life Your Guide to Health, Wellness & Fitness

Living with Diabetes

by Jessica O. Wall, MPH, Yadkin County Human Services Agency

Being given a diagnosis of a chronic disease like diabetes can be a difficult thing to hear. Chronic diseases aren’t something your doctor can just give you a prescription for like an antibiotic or a fever reducer. It is common that lifestyles choices over a long period of time have assisted in the development of the disease, and just like the onset of a chronic condition, so is its management: steady over time.

Maybe you haven’t been diagnosed with diabetes, but are curious about the signs and symptom of the disease. The symptoms of Type 2 diabetes can be difficult to detect if they are mild.

Detecting and diagnosing diabetes early can impact the treatment and management of the disease. According to the American Diabetes Association (ADA), look for the following: urinating often, feeling very thirsty, feeling very hungry—even though you are eating, extreme fatigue, blurry vision, cuts/bruises that are slow to heal, weight loss—even though you are eating more (Type 1) and tingling, pain or numbness in the hands/feet (Type 2).

Go to the ADA website at www.diabetes.org to see how your doctor determines a diagnosis or to take their Risk Test to determine your risk for developing Type 2 diabetes. You may be someone who was recently diagnosed.

This is a good time to find a diabetes management program to help you navigate living your life with a chronic condition. These courses and/or groups will help encourage you to see the positive and learn creative ways to man78

Yadkin Valley Living

age, live happy and healthy with your diagnosis. On their website, the ADA also has a program called Living With Type 2 Diabetes, which you can participate in by email or postal mail.

The first thing to do when being given a diagnosis of a chronic condition is to learn as much as you can from trusted health resources such as your primary care provider, the Center for Disease Control and Prevention or groups like the American Diabetes Association. Be careful of things you may hear from others and from web searches. Any plan developed for you or changes you make should be discussed with your doctor. For most chronic conditions, there is no cure, only a management plan for the remainder of your life.

Positive lifestyle choices will help control diabetes symptoms over time.

Things like watching what you eat, exercising, monitoring medicines and blood sugar levels are important.

There may be questions like ‘What can I eat?’ or ‘How do I count carbs?’ or even ‘Is it safe for me to start exercising?”

You don’t have to feel trapped by your diagnosis. It just takes a little planning and smart food choices. The ADA has put together a list of the top 10 diabetes super foods: beans, dark green leafy vegetables, citrus fruit, sweet potatoes, berries, tomatoes, fish high in Omega-3 fatty acids, whole grains, nuts, fat-free milk and yogurt.

Make as many of your vegetables non-starchy vegetables as possible.

Choose whole grains, and pay attention

to the types of fat you take in. Healthy fats are liquids are room temperature like olive oil. Alcohol content should be kept in check just like those without diabetes. This is one drink per day for women, two for men. Carbohydrate counting, or “carb” counting, will help manage your blood glucose levels. It’s not just those typical foods like breads that are considered carbs. The ADA website lists these items as sources of carbs: grains like rice, oatmeal, and barley; grain-based foods like bread, cereal, pasta, and cracker; starchy vegetables like potatoes, peas and corn; fruit and juice; milk and yogurt; dried beans like pinto beans and soy products like veggie burgers; sweets and snack foods like sodas, juice drinks, cake, cookies, candy, and chips. Use foods labels and suggested serving sizes to determine the number of carbs you are eating.

If you have been diagnosed with diabetes and you do not exercise regularly, talk with your doctor before starting any exercise program. They may prescribe you with a certain type of activity or at a slower pace than you would have thought. It’s not about over-doing it or “maxing out”; it’s about adding activity as a regular part of your day. This can be done by adding walking as an aerobic activity for your heart and lungs, or chair exercises for strength training your muscles. Stretching after exercises, when your muscles are warm, will help increase flexibility as well.

Receiving the diagnosis of a chronic condition doesn’t have to completely turn your life upside down. Take time to talk with your doctor, do some research, and come up with a plan.

Find friends or family members that will participate with you and be supportive. Remember that you are making positive changes in your life and look at the changes as opportunities, not burdens.

October is Breast Cancer Awareness Month As fall comes again, we are reminded that October is Breast Cancer Awareness Month. The American Cancer Society (ACS) says one in eight women will develop breast cancer at some point during their lives. We are reminded of the importance of monthly self exams and mammograms as ordered by your physician.

Early detection is the key to a cure!

It is estimated that 38% of all breast cancer cases in the US could be prevented with simple everyday life changes. While the risk factors of genetics and aging can't be changed, we can control the following four areas of life to help protect breast health.

Watch your weight. Being overweight increases the risk of breast cancer especially after menopause. There is evidence that losing weight may lower breast cancer's risk.

Exercise regularly. One study showed women who did as little 75 to 150 minutes of brisk walking each week have an 18% lower risk of breast cancer.

Limit alcohol intake. Women who have two or more alcoholic drinks a day have about one and a half times the risk of breast cancer compared to women who don't drink at all. ACS recommends no more than one drink per day for women and two for men. A single drink is 12 ounces of beer, five ounces of wine or one and a half hard liquor.

Avoid hormone replacement therapy. In 2002, researchers found women taking a combination of estrogen and progestin hormone replacement were likely to develop breast cancer as well as other problems. After stopping the hormone therapy, the risk of breast cancer appears to return to normal within five years.

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October 18 Hawaiian Luau fundraiser to benefit cancer research at Center United Methodist Church, Yadkinville. Doors open at 10:00a.

Pre-sale tickets/$12 include luncheon at 11:00a to 2:00p, entertainment, door prizes, silent auction. Call Clara Holcomb at 336-469-0131 or April Shore at 336-407-2189.

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“It was so great to hear the warm voice on the other end of the line. I thought you had to have a terminal disease to get help but to my delight that was not the case. I felt secluded after losing him. Hospice has the compassion to reach out to people like me, to give me the tools to help me re-engage in life. ” Betty

“Why not go to the experts? I have worked with Hospice & Palliative CareCenter for over a decade and they go beyond my expectations for my patients and their families. I believe that Hospice delivers the best care possible for this special time in a person’s life.” Dr. Stinson

Sharing 35 Stories to Help Tell Ours

By Ann Gauthreaux Hospice & Palliative CareCenter

Betty, Peter, Steve, Ouida, Konnie, Nora, Susan and Jan. It is my privilege to introduce you to these gracious people who all have one thing in common—a connection to Hospice & Palliative CareCenter. They represent 35 people who are sharing part of their story so that you might better understand ours.

2014 marks Hospice & Palliative CareCenter’s 35 years of service to our community, and yet, after caring for generations of families, there are still many people who don’t fully understand the benefits of our care. Perhaps by reading some of the 35 stories we are sharing, you will get to know us better and know where to turn if you or a loved one is ever in need.

As the first hospice in the state, we admitted NC’s very first hospice patient in 1979. It must have been a leap of faith for them to reach out at such a vulnerable time. After all, hospice was a new approach to healthcare at end of life.

The movement was just beginning nationally and in NC. It changed the way people thought about living their final months. Hospice care was a new alternative that offered patients a choice to embrace quality of life rather than futile treatments and dying in hospitals. Hospice made it possible for patients to be at home, with holistic care designed to support them, and their family—medically, emotionally, socially and spiritually.

“My mother’s decline was a scary and frustrating time.

I am glad we were informed and that we knew to ask for Hospice & Palliative CareCenter. They treated our whole family and we were very well served.”

Peter

“She was a very proud lady. When we brought Hospice in, it curtailed her fear and got her comfortable. She needed and wanted the help.

We had Hospice at home for five months and remained very active.

She spent her final days at the Hospice Home. I salute Hospice for the care that allowed my wife to maintain dignity and a sense of self-assurance and confidence.” Rev. Robinson

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“Losing our infant Jacob was unbearable. I could tell all my crazy thoughts to someone, my grief counselor –and she didn’t think I was crazy. I thank Hospice’s grief counseling for my sanity… I thank them for helping me be a better mother to my kids…I am still here!”

Nora

“With the help of Hospice’s grief counseling, I had the tools and the assurance to know that the grief wasn’t going to be there forever.”

Quida

As we commemorate our 35th year, we remind our community that when curative treatment for serious illness is no longer effective, there is still much we can do. That’s why Hospice & Palliative CareCenter exists. With Hospice, you can embrace hope. Hope to live fully and comfortably at home, making lasting memories with those who matter most. This was the guiding principle 35 years ago, and it remains the same today.

Sitting knee to knee and hearing these 35 stories has been a gift. I’ve been touched by the strength and resiliency I’ve witnessed, and I’ve been reminded why I so eagerly wanted to join this organization 20 years ago. We chose to commemorate this milestone with one primary goal; to share the

stories of 35 people who know first-hand what it feels like to reach out to Hospice & Palliative CareCenter so that you get to know us better. Please don’t hesitate to reach out for help, hope and support—we are just a phone call away.

“No matter when we needed anything… no matter what time of the day or night -- they were there... and I think he lived longer with Hospice Care. The team of nurses, aides, the chaplain and volunteers were there to help no matter what we needed.”

Susan

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To see the faces and hear the 35 stories of those who have been touched by Hospice care, visit www.hospicecarecenter.org.

For more information about Hospice & Palliative CareCenter, Kate B. Reynolds Hospice Home and any of the programs and services offered, call (888) 876-3663.

“We never saw it as a tragedy but as an experience that had the potential to teach us -–to show me and teach my daughter that death although painful can be a precious blessing… to help Dan have a safe passage and for us to have the support and care Hospice provided.” Jan

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Travel Tips to protect your back from Yadkinville Chiropractic • Visit our office before you leave!

Get aligned and you'll enjoy your trip so much more!

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• Adjust your seat so you're not too close to the steering wheel, which could increase your risk of injury due to airbags and knee bolster.

Deep Tissue Laser Treatment Call our office today to schedule your appointment.

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• Take periodic rest breaks!

• Schedule an appointment with our office after your trip. We will see that you get the treatment to relieve any remaining travel stress and pain from your neck and back.

Call and tell us all about your trip.

We love hearing your travel stories!

Tender loving care for your car & truck Collectible & Classic Cars too!

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Yadkinville Chiropractic 204 North State Street, Yadkinville (across from Yadkinville Elementary School)

Norman’s Clean Up Shop

3141 Mill Hill Road East Bend, NC (336) 961-2349

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Call: (336) 679-8500 for an appointment www.yadkindoctor.com Like us on Facebook & receive a surprise!

Dr. Leslie Horne

If you or someone you know suffers from headaches, neck, back, arm, wrist or leg pain, please let them know we would be happy to help them!

THANK YOU!

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yadkin valley planner

"a heapin' helpin' of fun!� 2014 North Carolinaa AGRICULTURAL FAIRS IN THE YADKIN VALLEY SEPTEMBER 8-13 Stokes Co. Ag. Fair, King 10-14 Surry Co. Ag. Fair, Mount Airy 15-20 Davidson Co. Ag. Fair, Lexington 19-27 Rowan Co. Ag./Ind. Fair, Salisbury 30-Oct. 4 Wilkes Co. Ag. Fair, North Wilkesboro OCTOBER 3-12 Dixie Classic Fair, Winston-Salem 16-26 N.C. State Fair, Raleigh

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September 5 Ronnie Milsap

September 6 & 7 Remember Rockford,

The Walker Center kicks the season off with Ronnie Milsap.

The NC native grew a large fan base with his hybrid style of country blended with pop, rock and R&B elements. Milsap helped establish the boundaries for what country could be – then pushed them farther in a way that connected fiercely with the public. He compiled 40 No. 1 country hits and accrued eight gold albums; his “Greatest Hits” made him one of the first acts in any genre to obtain double-platinum.

to celebrate and research Rockford descendants, Old-Fashioned Sunday Homecoming at Rockford methodist Church, covered dish lunch. REGISTER rememberrockfordcom/remember.rockfordreunion.html or 336-374-3825.

October 10 Mandy Barnett Her style is rooted in classic country and pop crooning. She delves into a song with a keen interpretative sense, studying the intricacies of its emotional content and rendering a powerful performance through her full-bodied voice.

Walker Center Box Office on the Wilkes Community College campus: 336-838-6260 or email walker.boxoffice@wilkescc.edu

September 13 & 14 Stokes Stomp, 40th year to celebrate in Danbury, parade at 10:30a, NC 21st in a Civil War reenactment, mini-zipline, multiple entertainment stages, “Lonesome River Band” both days, Stokes Arts Council, 336-593-8159.

September 16 through December 12 Life After Death: Day of the Dead in Mexico Annual exhibit is in English and Spanish at the Museum of Anthropology, Winston-Salem. Admission is FREE. Museum is open Tues. through Sat. from 10:00a to 4:30p. For more info: moa.wfu.ed or call 336-758-5282.

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September 10-14, 2014 Veterans Memorial Park Mount Airy, NC

Featuring Star Family Circus Rides by Dreamland Amusements Nightly Entertainment Exciting Midway Exhibits Fireworks 201 N. State St., Yadkinville (336) 679.8816 825 N. Bridge St., Elkin (336) 835.4288 cms-insurance.com

General Admission $6 Adult • Arm Bands Available

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Sep. 20 & Oct. 18 The Civil War house of Justice Richmond Mumford Pearson, 4641 Law School Road, East Bend is open for touring. Admission is free. Check on Facebook for special events, 336-699-3921.

September 27 Duck & Turtle Regatta Elkin Volunteers with the Elkin Valley Trails Association and Elkin Rotary Club will man a booth at the Pumpkin Festival across from the Reeves Theatre where you can purchase a plastic duck or turtle for $5 or buy weekly at the Elkin farmers’ market every Saturday.

All proceeds benefit both EVTA and Rotary. At 4:45p on the 27th, the race begins! Ducks & turtles will dive off the dam at the public library and all will be retrieved by Boy Scout Troop #648. Prizes will be awarded for the winning duck and turtle. ya d ki n va l l e y l iv i n g . co m

201 N. State St., Yadkinville 336.679.8816 825 N. Bridge St., Elkin 336.835.4288 cms-insurance.com

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Farm Inspired

Gifts, Foods, Living Lang Note Cards • Soy Candles Kitchen Accessories “New” Old Fashioned Enamelware A special section of Estate Sale finds Specialty Coffee Mugs Farm Toys • T-Shirts • Caps

Model Horses • Accessories Coloring Books

Featured

Fall Cookbooks You’ll find these cookbooks in-stock along with a growing collection of other great Southern Cookbooks.

Cookie Cutters Too!

Collectors of East Bend Area History Photos Advertising Memorabilia Stories & Memories You’ll find rotating portions of our collection on display, free to visit & explore

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332 West Main Street, East Bend 336-699-2446 • jtenorman.com

Main Street and Fairground Road Hours: Friday 11-7 • Saturday 11-7 • Sunday 1-5

Mayberry Consignments & Souvenirs

Huge Collection of Mayberry Souvenirs T-Shirts • Hats • Mugs DVDs & more visit us at:

mayberryjunction.com

September 20 Harvest Festival, Yadkinville Yadkin County's Harvest Festival is one of the Yadkin Valley's oldest autumn festivals, this year is the 38th consecutive year. This year's event runs from 9:00a to 4:30p and brings lots of new exciting venues along with 89 vendors for you.

Held in Downtown Yadkinville on September 20, the center of the Harvest Festival encircles the Yadkin Cultural Arts Building. Musical entertainment will be on the Outdoor Plaza Stage with the likes of “8 Pound Hammer” at 10:30a; “None of the Above” at 11:45a; “The Deluge” at 1:00p; “Big Daddy Mojo” at 2:15p and “Oil & Renegar” at 3:30p.

Jody Pounds, coordinator is excited about the expanded, tented Heritage Area. Working in conjunction with both the with booths sponsored by the NC Cooperative Extension Services and Horne Creek Living Historical Farm there will be booths, exhibits and demonstrations honoring heritage crafts and farming.

The amusement area has also been enhanced and will run from 11:00a to 3:00p. Test the area's largest collection of inflatables—all rides are $1 to $5. The Candyland Adventure, Challengers Ultimate Race, Wild Wave Slide and Gladiator Joust inflatables as well as the rock climbing wall, Micro-Reality Racing, minigolf, mini-pool,Flex Flyer (bungee trampoline jump) and a Gyro Sphere will challenge the kids.

Joining forces with the Harvest Festival is the Race More for Macemore, a 5K Run/Walk. This annual event honors Austin Macemore, who died at 19 after a courageous race against cancer. On his inspirational legacy and passionate spirit to help others, “Big A Ministries” was founded. His ministry supports other kids battling serious health conditions, missions, the YMCA, athletics and scholarships for college bound students. The race will start at Collide Church in Yadkinville and end up with the final leg running through the Harvest Festival with the finish line located on Elm Street behind the Yadkin Cultural Arts Center. For additional info contact Wayne at 336-367-3367 or wtabm@aol.com and Rob at 336679-2705 or robsnyder@triad.rr.com Enjoy the Artists' Studios at the Yadkin Cultural Arts building. All the studios will be open: Jody Pounds, glass; Sandi Thomas, watercolors and alcohol inks; Joan S. Means, fine art painting and Lisa Drum, multimedia textures.

All the traditional festival food concessions will fill one street with yummy blueberry smoothies, fresh squeezed lemonade, potato twirls, teriyaki on a stick, Woodbox barbecue and Snow Cup Diva Chicks with cool treats, some gluten and sugar-free and much, much more. ya d ki n va l l e y l iv i n g . co m

Julie Teague & friends invite you to visit!

Largest Consignment Store in this area!

Featuring Men’s Women’s • Children’s BRAND NAME clothing, accessories, household & gifts Lower Level—ALL CLOTHING $200

182 Main St, Mount Airy (336) 719-2363 Monday-Saturday 10am-5:30pm Sun 12-5pm

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Dalton’s Crossing isn’t just a place to shop, it’s an experience Coming in September! …Women’s Shoes

Quality Clothing, Stylish Accessories, Soaps/Lotions, Jewelry and more!

Owners: Wayne Ray & Joyce Mauldin-Ray 102 East Dalton Road, Downtown King, NC • 336-985-5464 • daltonscrossing.com the perfect gift!

Monday-Friday 10am-6pm • Sat 10am-4pm

25th Annual

A family-oriented festival in a beautiful natural setting Free admission, free parking, and most activities are free.

Saturday, October 4 • 10am to 4pm King’s Central Park, 302 Kirby Road, King, North Carolina

Live music at two Music Stages with homegrown stars including and Taylor Vaden Fun activities include heritage craft demonstrations, corn hole & horseshoe competitions, a cruise-in classic car show, inflatables, ballon artists, McDonald’s Kid’s Olympics, and many other features to provide a day of family entertainment. Plenty of food!

Ride the Express Train sponsored by Legacy Credit Union.

For more information call the King Chamber of Commerce at 336-983-9308 or visit kingnc.com 92

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September 20 Shine to Wine Festival Fast and fearless, around sharp corners, and on unpaved roads, sped a generation of future NASCAR legends; outrunning regulators, and the law, to deliver corn liquor called “white lightning” to thirsty Piedmont consumers. And tales of those moonshine runners, like Junior Johnson, formed the modern history of places like Wilkes County.

So it’s only fitting now for North Wilkesboro to host a street festival celebrating their legacy, and the community’s transition from a setting of moonshine stills to the home of scenic vineyards and local wineries.

Saturday, September 20, marks the 10th annual Shine to Wine Fest, a festival of wine, beer and spirits put on every year by the Downtown North Wilkesboro Partnership as part of their mission to preserve and protect the heritage of the town.

The purchase of a ticket allows attendees to walk the streets of town, stopping at booths to sample charming wines, craft beer from area breweries and stronger spirits offered from distilleries. The event runs from noon to 6:00p and includes live entertainment from the “Mark Roberts Band,” arts and crafts, food vendors and a beer garden. Tickets are $20 at the gate or $15 in advance from Etix.com or at North Wilkesboro’s Town Hall.

Unlike other alcohol themed events in the state, this festival is a bit more special to the locals, because it’s in their blood.

September 27 23rd Annual Textile Heritage Festival From 10:00a to 4:00p at the Historic Zachary House Grounds, 131 Church St., Great food, music and FREE museum tours.

NORTH IREDELL RECORDS, INC. Accounting, Tax Preparation & Bookkeeping WE OFFER

ELECTRONIC TAX FILING Enrolled to Practice Before the Internal Revenue Service

Rose P. Speece Enrolled Agent, ATA, ATP

rspeece@yadtel.net OPEN YEAR ROUND January 1st Thru December 31st Monday-Friday 8am-9pm Saturday 8am-5pm Special Appointments Available

Photo courtesy of Susan B. Wall

September 25 -28 Mayberry Days, Mount Airy 25 years of four days of family fun with golf, parade, contest, silent auction, music food, games....too much to list. Grab a program when you arrive!

Sponsored by the Surry Arts Council.

Telephone: (704) 539-4715 Toll Free: 1-855-605-7866 Mobile: (704) 450-8593 Fax : (704) 539-4842 PO Box 40 • 152 Indian Hill Rd. Union Grove, NC 28689 S e p te m b e r / O c to b e r 2 014

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September 27 18th Annual Yadkin Valley Pumpkin Festival.

From 9:00a to 5:00p enjoy Historic Downtown Elkin's main street with festival crafts, antiques, festival foods, kids events, activities and inflatables and a car show. The nationally sanctioned Southeast Great Pumpkin Weigh Off will include pumpkins, gourds and watermelons—registration is 8:00a to 9:30a; the actual weigh off starts at 10:00a. The Weigh Off and a local farmers' market will both be in The Liberty parking lot. Diana's Bookstore will have authors Joe Brown and Linda Bagby on hand with their books to sign. On the other end of Main St. you'll find a book sale at the public library and a quilt show.

it just feels like home Yes! Send me the next 6 issues (one year) of Yadkin Valley Living for just $25.00.

Name: Address: City/State/Zip: Check enclosed or charge to my Master Card, Visa or Discover Saturday, September 27 9am until 5pm • Main Street

For more information call: (336) 526-1111 or visit yadkinvalley.org ya d ki n va l l e y l iv i n g . co m

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Mail to: Yadkin Valley Living Magazine PO Box 627 East Bend, NC 27018

Or call us toll free at: 1-866-280-4664 offer valid till 12/31/14 inside USA only

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October 4 37th Annual Brushy Mountain Apple Festival 37th ANNUAL BRUSHY MOUNTAIN FESTIVAL First Saturday in October Downtown APPLE Fabric, North Wilkesboro, NC Sponsored by the Thread, Brushy Mountain Ruritan Club Buttons, North Wilkesboro, NC -- MUSIC, CRAFTS, Quilting FOOD & FAMILY FUN and IT’S FREE! Supplies, Its apples, apples, apples and that time of year for the Brushy Mountain Ruritan Club to present the 37th Annual Classes Brushy Mountain Apple Festival in Downtown North Wilkesboro, NC on Saturday, October 4, 2014 from 8a to Longarm 5p. services The streets will come alive with over 375 arts and crafts available vendors, 100 food concessions, and 4 stages with blue grass, country, folk, gospel and Appalachian Heritage music, including Cloggers, rope skippers and other dancers. Over 303 10th Street 100 civic clubs, churches and other non-profit organizations North Wilkesboro, participate. It is recognized as “A Top 20 Event for the North Carolina Month of October in the Southeast” by the Southeast Tourism Society.

336-818-0940 The festival will include Appalachian Heritage exhibitors demonstrating wood carving, chair, soap and apple butter NEW EXPANDED LOCATION making, quilting, spinning and rug braiding, hit-and-miss engines and much more. Tunes from Appalachian dulcimers will fill the air as well as all the appetizing smells of the variety of foods available. Local apple growers set up throughout the festival selling Merchandise their apples, apple cider and dried apples. There are many fun activities Arriving! for children to enjoy that include a petting zoo, climbing wall, giant inflated slide and more.

Bring your camera! The festival sponsors a Snapshot photo contest— the subject is “The Brushy Mountain Apple Festival.” All rules and regulaa fun store to tions are listed on the website as well as in the “free” Souvenir and Program shop for dolls and Guide that can be picked up at the great collectibles Information Booth at the intersection of Main and 9th streets. The guide contains schedules of music, dancing, location of exhibitors, food concessions, apple recipes, stories and tales Be sure to visit during Apple Festival! about the community and more. A shuttle bus will run from the West Park 101 SIXTH STREET, Medical Center for your convenience.

NORTH WILKESBORO The 37th Annual Brushy At the intersection of Sixth and Main Streets Mountain Apple Festival is a wonderInside Melody Square Mall • 336-838-8372 ful Family event and its “free” admisDolls, Collectibles & Women’s Apparel Open Monday-Saturday 9-5 sion! It is held rain or shine. It is great

NEW Fall & Winter

Melody Stores

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October 4 Annual Sonker Festival

Surry County Historical Society fundraiser to maintain the Edwards Franklin House in Lowgap, 1:00 to 5:00p, variety of sonkers and beverages will be available for nominal fee.

Old time music, Civil War and quilting exhibits. Notice of new signage to the slave cemetery on display with first names of the slaves buried there.

October 4 KingFest

Brushy Mountain Apple Festival way to kick off the harvest of apples for orchard growers from Wilkes and Alexander Counties and celebrate its mountain heritage.

The “Apple Jam” kicks off one of the largest one-day arts and crafts Festivals in the Southeast the night before, Friday, October 3, with free live music held at the corner of 10th and Main streets in downtown North Wilkesboro. Music starts promptly at 6p. Bring your lawn chair, relax and enjoy an evening of entertainment.

For more details regarding the festival, visit the Brushy Mountain Ruritan Club’s website at www.applefestival.net, call (336) 921-3499 or send an email at info@ applefestival.net.

This year marks KingFest's 25th anniversary celebration scheduled at King's Central Park Saturday, October 4th from 10:00a to 4:00p. The family friendly event offers even more for the kids to do with Kids Olympics sponsored by McDonald's, inflatables and the awesome Express Train sponsored by Legacy Credit Union.

To everyone’s joy the train will be running all day.

New this year are TWO great food areas: the traditional area remains by the stage and the new area is by the cabins. Peruse over 100 vendors in a beautiful city park.

Enjoy live entertainment on the stage with lots of local favorites such as Tiffany Ashton and Taylor Vaden. Craft and Heritage demonstrations are always crowd pleasers.

Add some extra fun with corn hole and horse shoe competitions and you have a full day of fun.

October 4 American Foundation for Suicide Prevention Out of the Darkness Community Walk 9:00a at the Triad Park in Kernersville. For more info call Meredy Swafford at 336-287-0108 or afsp.donordrive.com

October 4 Mitchell’s Nursery Fall Open House From 7:30a to 4:00p on Saturday. Hotdogs ready from 11:00a to 1:00p with homemade chili by Hattie Chinault. Over 100,000 pansies and violas, fall vegetable plants, mums, trees and shrubs.

1088 W. Dalton Road, King.

336-983-4107 and mitchellsnursery.com

October 11 & 12 39th Annual OctoberTour Historic Salisbury Foundation’s Tour 11 private homes dating from 1820 to 1930 in the Fulton Heights Historic District. Food vendors, entertainment and an After Hours Plein Air Reception with music and wine. Living History encampment of CSA and Union soldiers. Advanced tickets: Members/$20; Nonmembers/$25; Day of/$30; Group of 10+/$20; Kids 6 to 10/$10. For additional info call Anna Moorefield: 704636-0103 or events@historicsalisbury.org ya d ki n va l l e y l iv i n g . co m

October 18 Corn Shucking

View harvesting, shucking, shelling, grinding corn and photo courtesy of Sharon Robinson over 40 heritage demonstrations: molasses, weaving baskets, blacksmithing, chair caning, quilting, woodworking, plowing and more at Horne Creek Living Historical Farm in Pinnacle. Live music all day. Products and gifts available in the Country Store. Heritage Orchard apples for sale. Ages 13-A/$5, kids 6 to 12/$3. Kids 5 and under are free. Fee charged for food, drinks, some craft activities. No pets or alcoholic beverages allowed on site. For information, call 336-325-2298.

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VACATION d e d u RENTALS Secl

October 10 -12 48th Autumn Leaves Festival Mount Airy, 9:00a to 9:00p Fri. & Sat.,noon to 6:00p on Sun.*NO pets Over 200 artisans, craftspeople, Food for the Soul, traditional music, music, music of the area. Admission FREE.

October 11 10th Annual Walk for Remembrance & Hope Our location, close by to multiple vineyards, makes Frog Holler Cabins a perfect respite during your Yadkin Valley visit.

at Triad Park, Kernersville, sponsored by and to benefit Heartstrings. Check out all memorial race details for families who have lost children and pre-register on heartstringssupport.org: A/$20, Kids/$10, under 3 are FREE. Check in opens at 9:00a. For more info: anniev@heartstringssupport.org or call 336-335-9931.

October 11 Four Oaks Festival Four majestic oak tress designate the historic square in Downtown Mocksville.

This family-friendly event runs Saturday from 10:00a to 6:00p. Admission is FREE. Craft booths will be on hand until 5:00p. You’ll find a variety of festival foods, a huge kids’ area, multiple contests to challenge you and entertainment at Junker’s Outdoor Theater until 7:00p. Be sure to bring your own chair to conclude a day of family fun. For more information call Tami Langdon at 336-909-2263 or historicdowntownmocksville.com

Ask about our Wedding Packages All cabins are newly constructed and spacious with spectacular views of Big Elkin Creek.

They sleep three to four comfortably.

Cabins come equipped with all linens, high-speed internet, satellite TV, complete kitchens.

Gas fireplaces and hot tubs available in all units.

Stocked Fishing Pond • Walking Trails Horseshoe Pit • Peace & Quiet Just 10 minutes to Stone Mt State Park, Minutes to Elkin & Wilkesboro Over 25 Wineries within 30 minutes

October 18 12th RiverP Annual ark at Coolee lunch f Catfish m ee Fall or $8 f Fr y s—Th rom 1 Tem

ple Ch e Bullh urch R 1:00a to 2:0 museu 0p. 64 ole. Buy d. To b ms. Fo 5 Erwi enefi r more n details: t the Coolee mee blinky1 @yadt el.net

Photo courtesy KC Smith

October 18 Craft Show to benefit Cooleemee Presbyterian Church building fund 8a to 5p. Baked goods, lunch, crafts, quilt raffle at Cooleemee VFW, Hwy 801. For more info: Arlene Anderson at 336-284-2313.

Ask about our exciting NEW Frog Holler Wine Tours!

Group discount rates available!

For reservations & information

(336) 526-2661 froghollercabins.com 98

Yadkin Valley Living

October 18 Harvest Day: Pigs and Pippins (apples!) at Old Salem.

Admission ticket required.

Join other folks at the Tavern Meadow. For more information call Jennifer Kiger at 336-721-7384 and check out Old Salem website.

October 18 Grape Festival in Downtown Yadkinville The Ultimate Experience for Wine Lovers October 18th will be a splendid day for an autumn outing to Yadkinville and the Yadkin Valley Grape Festival. With over 22 Yadkin Valley wineries, (at press time), presenting and pouring their wines from 11:00a to 5:00p, you can plan to spend the entire time at the Festival.

Yadkinville is easily accessible from the major highways of 421, 601 and Interstate 77. You'll find lots of free parking and the Yadkin Chamber of Commerce offers free transportation to the Festival from the hotels in Yadkinville, Boonville and Jonesville.

Call the Chamber office to make arrangements:1-877-492-3546. You'll enjoy the intimacy of the small town atmosphere and its friendly people.

This year the Festival offers foods to rival all the festivals with barbecue, chicken on a stick, hamburgers, pork sandwiches, chicken tenders, deep fried corn on the cob, deep fried Oreos and cheesecake for starters. There will also be a variety of vendors to help you start your holiday shopping. Look for the souvenir booth selling Yadkin Valley Grape Festival T-shirts, caps and more.

Live entertainment will be provided by bands "TC Montana" and "Phatt City."

As a courtesy of the Festival, there is a Wine Check area so you don't have to tote even one bottle (or case!) of wine as you taste, buy and shop during the Festival hours.

Admission to walk the Yadkin Valley Grape Festival grounds is free. If you want to taste the wines of the Yadkin Valley, you can purchase a ticket with the appropriate identification and proof of age. Save $5 with your advance tasting ticket purchase of $15 that includes a souvenir complimentary wine glass. Visit the Festival website

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continued from page 69 Lee” and “Sixteen Candles.”

As time passed, Billy continued to grow “The King Bee’s” name, playing small and large venues all over the southeast. Keith Fowler helped tremendously by booking these events. They opened for several of the package shows he was promoting at the time. As I’ve previously mentioned, Billy Long was the real musician in the group—as a matter of fact, he was contacted and asked to come to work for the “Les Paul & Mary Ford” group. But, because they were only interested in Billy, he never brought the subject up to the rest of the band. Several great musicians came and went as time went on but Billy was always the nucleus and leader of the group.

This Piedmont Picks article is to share a little information about the “Original King B’s” and at the same time to remember and honor those of the original group that have gone-on. Billy Long, (1941-2006), Robert Slate, (19392000), Pat Newsome Kapp, (1940-2011) and Daphne Tuttle Kulp (1940-2013). Other members of “The King Bees,” who have gone-on, are Wayne Smith, Tony Newsome and Dale Riddle. We’re sure there was a place in heaven for all of these talents. continued from page 27

Yadkin Valley Grape Festival at yvgf.com or call 1-877-492-3546. Tickets at the gate are $20 with the exception of a special price for active or retired military members. With ID, military wine tasting tickets are $15 at the gate. Discount tickets for $12 per person are available for groups of 10 or more. These must be ordered in advance by contacting the Yadkin County Chamber office.

No tickets will be mailed out after October 4th.

The Yadkin Arts Council will sponsor a Wine Festival Dine Down at the Cultural Arts Center from 5:00p to 7:00p with entertainment, food while it lasts and fun!

The Yadkin Valley Grape Festival’s major sponsors include Indera Mills, Yadkin Bank, Yadkin County/Yadkinville TDA, CMS Insurance and James Williams & Co. Printing.

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Wineries who will be presenting and pouring their wines at the Yadkin Valley Grape Festival: Adagio Vineyards Brandon Hills Vineyards Carolina Heritage Vineyards Cellar 4201 Chatham Hill Winery Divine Llama Vineyards Dobbins Creek Vineyards Flint Hill Vineyards Grassy Creek Vineyards Hanover Park Vineyards Herrera Vineyards Laurel Gray Vineyards

Lazy Elm Vineyards Native Vines Winery RagApple Lassie Vineyards Sanders Ridge Vineyards Shadow Springs Vineyards Slightly Askew Winery Stony Knoll Vineyards Surry Cellars Weathervane Winery Windsor Run Cellars Yadkin Valley Wine Company **as of press time

Carol & Jerry Williams & Staff invite you to Mark Your Calendar NOW For Our Annual

CHRISTMAS OPEN HOUSE

Friday, November 7th 9am–7pm Saturday, November 8th 9am–3pm

ᑹ

ᑹ

Matthew 25:35 For I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in

Bring in 5 cans of food and receive A FREE Christmas Rose

Vote for your favorite Christmas Tree Come see our beautiful floral showroom overflowing with holiday decorating ideas & lights Personalized Christmas Ornaments Available Visit with artist Barbara Terwilliger and view her keepsake jewelry on display made from your flowers of that special occasion.

ᑹ

ᑹ

Canned food to be donated to Local Charities

Free Balloons • Refreshments Register for Door Prizes Each Day Every Customer Receives a Gift

Come Celebrate with Us— Good Food, Fellowship and Festivities

Talley’s Flower Shop 322 South Main Street • King Mon-Friday 9-5 • Saturday 9-until

(336) 983-9265

www.talleysflorist.com www.talleysflowershop.com

Telefloral FTD

Serving and Delivering to: East Bend, Tobaccoville, Pilot Mt. King, Winston-Salem, Pinnacle, Pfafftown, Rural Hall & surrounding areas ya d ki n va l l e y l iv i n g . co m

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The joy of

Collecting

by Miranda N. Burgin

The What Not Shelf

Collecting Vintage Miniatures

It’s a Great Day for Antiques and Collectibles!

1229 US Hwy 21, State Road, NC in the former Wolfe Bros. Furniture bldg Monday-Saturday 9:30 to 5:30 Sunday 1-5:30

336-874-7400 Spaces available for quality antique dealers.

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Collections have been fascinating to me as long as I can remember and I recently realized it all began with my grandmother, "Maw" Burgin's collection of miniatures, which were affectionately called “what nots” and were reverently displayed on the beloved "what not shelf." This special shelving unit, which always had pride of place in Maw Burgin's living room, was hallowed ground. The what not shelf held a mix of tiny treasures, including vases and figural pieces, received as gifts over a lifetime or purchased on special occasions.

As a child, I always looked forward to the job of dusting the what not shelf because this meant I could carefully examine each piece and ask Maw Burgin questions about how she acquired the unique objects. Almost all of the what nots where gifts from family and friends. Each little what not was treasured and each had its own special place on the shelf. The lucky person who was entrusted with the task of dusting had to be sure to put each what not back in the appropriate spot. To this day, in my mind's eye, I

can still see the way those shelves looked when they were filled with her collection.

Among my favorite miniatures were a pair of little well houses with painted flowers trailing up the sides, a teeny tiny purple glass vase, a mini glass hand holding a trumpet vase and three little elf figurines, just to name a few.

Miniature vases and figurines, mostly made in Japan, were all the rage at five and dime stores, which were the 1940s/1950s version of today's dollar store! Because they were mass produced and widely available, these fun collectables are easy to find and still very affordable to the modern collector.

Prices at thrift stores and yard sales usually start around .50 cents each.

Antiques malls are excellent resources for finding this emerging collectible; expect to pay around $4 each for the average made in Japan miniature from the late 1940s or 1950s. More unusual figurines or harder to find examples will be priced a bit higher but usually remain well under $10. When starting your collection by buying online, look for mixed lots to save on shipping costs.

Miniatures were easily chipped or broken so, as with all collectibles, be sure to examine your purchase carefully to ensure there are no chips, cracks, or signs of repair. When buying online, look at all pictures posted and don't be afraid to email questions to the vendor regarding condition of the items.

Condition is key if you are buying for investment or resale. However, if you are buying because you love the piece, a small chip doesn't diminish the charm!

In our family, I think every child and grandchild had a hand in chipping at least one what not at some point along the way. Broken pieces were simply glued back in place and the what not was returned to its place of honor, slightly bruised but still beloved.

In this way, I first learned every piece in her collection was special, not because of its beauty or perfection, but because each of Maw Burgin’s tiny little what nots held an immeasurable amount of her unconditional love.

ya d ki n va l l e y l iv i n g . co m

the sounds of home! a cherished grandfather clock ______________________

a heirloom that will last a lifetime _______________________ authorized dealer:

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Our clocks are under factory warranty and we do the warranty work We deliver your new clock for FREE We “set up” your clock in your home or business We offer a full service department And even after offering all those extras that others don’t…

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12 LOCATIONS TO SERVE YOU

QUALITY CUSTOMER SERVICE SINCE 1957

www.mockberothtire.com

WIN $100 00

You can also enter on-line at: yadkinvalleyliving.com.

Just click on the Michelin Man on our homepage.

Mail your guess to: “What is That Contest” c/o Yadkin Valley Living Magazine Post Office Box 627, East Bend, North Carolina 27018 or e-mail: barbara@yadkinvalleyliving.com

winner will be drawn 10/13/14.

The winners will be notified by mail and announced in the September/October issue.

All entries become the property of Yadkin Valley Living Magazine.

Entries must be received no later than 10/12/14,

And if you’d like, tell us about your experiences using or collecting this item.

name, physical mailing address & guess.

Enter by postcard, letter or email and be sure to include your:

The next two correct entries drawn win $10 Gift Certificates from Yadkin Valley General Store in Historic Downtown Elkin.

Send in your answer and if you’re the first entry drawn from all the correct guesses, you’ll WIN $100!

brought to you by:

What IS That?

If your guess is the first correct entry drawn

What a learning experience July/August's What Is That? was for me...I learned the names of tools I didn't know existed! Even though we had lots of guesses, only one was spot on and that was Dwight Rockett of Conover and the winner of $100. The item was "... a millstone pick used for regroving or sharpening millstones."

Barbara

In the last issue

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THE GOOD TRAIL DOG, part 1 of 3

by Dr. Robin Brock, DVM collaborating with dog handler, Patrick Place

Last spring I talked to you about horses and dogs sharing the trails with each other and with other trail users.

Sometimes, the dogs and horses are not just meeting on the trail. Sometimes they are traveling together. It is not only hikers and joggers who like to take their dogs with them on the trail. Some horseback riders also enjoy the extra companionship of their canine friends. Horses and dogs can also learn to work together. Cow pokes know the value of a good dog in the crowd when working cattle from horseback. On the trail, dogs can serve as scouts or they can be the worker tracking potential prey while the horse carries the hunter. In most cases, the dog is just along as a companion and is not really doing anything other than providing that additional companionship. However, companion dogs must be just as well trained as those that are working if they are to create positive and not negative trail experiences.

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While writing a previous article on shared trail use, it occurred to me there are certain attributes any dog accompanying horses should have. Those attributes define the “Good Trail Dog.” Defining those attributes and describing how to train them in a dog would make for a lengthy article. Let’s start with the definition and we can move to training in future articles. I have requested the assistance of a dog trainer, Patrick Place from Michigan. Patrick freely admits that he has never actually trained dogs as trail riding companions but he knows horses and he knows dogs so he is willing to give some theoretical advice.

In theory, the “good trail dog” would always remain close to its handler on horseback. He should be well within ear shot and preferably within view at all times. When other trail traffic approaches, the good trail dog would heel to the side of the horse away from

the approaching traffic. If his rider/handler stops, he should stop and sit while waiting for the approaching traffic to pass. He should not move from the spot he is asked to sit and stay until he is commanded to do so, even if his equine travelling companion moves.

The only exception to this would be if his movement is necessary to prevent his being trampled by a horse. In this case, his self preservation behavior should be excused, so long as it remains controlled. So how does one establish this essential canine control?

Patrick is a trainer of bird dogs in Michigan. So why would a bird dog trainer be of assistance in training trail dogs? Patrick says, “I frequently run my setters from horseback. This is a different kind of handling where the dogs really get out and search for gamebirds.

They are steered by voice and whistle and are expected to heel to the horse when asked and to whoa and hold

point upon encountering birds. It is a sport for big fields and open country. A companion dog for trail riding should perform in a more civilized fashion. If a person is going to take their dog along on any trails where they will meet other riders, there is an implied liability for the behavior of the dog.

I don’t really need to detail problems that might arise as everyone can use their imagination, only to say a trained dog can be kept safely out of mischief and mischance. I am smiling because many readers will have jumped ahead and are already seeing “Obedience Training.” Too boring! Right, and because of this most people never get good at handling dogs. But it is very simple and only requires spending 15 or 20 minutes with the dog every day. I am not going to detail process step by step but will give you an overview of my techniques. There are good books, video and obedience classes available everywhere; and trainers for those who really don’t have the time or confidence to try this on their own.”

Patrick’s recommendations on how to train a dog to accompany a horse will continue in the next issue of YVLM. He will start with basic training and then progress in the final article to continuing the training from horseback. I will have comments based on observation of dogs in my practice, along the trail, what seemed to work and what resulted in disaster. I hope you will tune in next issue to see what it might take to create The Good Trail Dog.

send your dog/cat/horse/pet photo to:

petpics@yadkinvalleyliving.com

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336-903-4906 www.wagglespetsupply.com S e p te m b e r / O c to b e r 2 014

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NATIONAL

FIRE DOG

MONUMENT VOTED #1 IN AMERICA

by Mark Stubis America has spoken, and one of the newest monuments in the nation’s capital has been voted its most popular.

After a hard-fought final round, the National Fire Dog Monument took home top honors in the “Monument Madness” tournament, besting some of the most worthy and famous contenders by popular vote. The challenge followed a bracket format with 16 monuments around the Washington, D.C. area filling out the field. A sevenseed, the National Fire Dog made its Cinderella run to the finals.The monument, co-sponsored by State Farm Insurance and American Humane Association, the country’s first national humane organization, honors the work accelerant detection canine teams (commonly known as arson dogs and their handlers) do to investigate suspicious fires around the country.

The National Fire Dog Monument is a life-size bronze sculpture depicting an arson dog handler gazing down at his dog after a job well done. Austin Weishel, the monument’s sculptor and a firefighter himself, wanted to capture the powerful link between people, animals and the world we share. His work captures the connection between arson dogs and their handlers, who rely on one another to do their heroic work.

Arson dogs are trained to detect 108

Yadkin Valley Living

common accelerants (including gasoline, kerosene, and lighter fluid) at fire scenes where fraudulent activity is suspected. If the dogs’ highly sensitive noses uncover the scent of one of these chemicals, they will signal to their handlers, who will remove a sample to send to a lab for analysis. Arson dogs have been instrumental in the arrest and eventual prosecution of thousands of firesetters and have helped curb rates of this deadly crime that costs hundreds of lives and billions of dollars in property damage a year.

The monument is the brainchild of Jerry Means, an arson dog handler with the Colorado Bureau of Investigation.

Means was inspired to create the monument because of the noble work done by his previous dog, Erin. Now, Means and his current canine partner Sadie

not only work to bring suspected arsonists brought to justice, but they help to educate others on the dangers of this crime. In 2011 Sadie was named the winner of the Law Enforcement/Arson category in the American Humane Association Hero Dog Awards™, a celebration of the nation’s bravest heroes on both ends of the leash. Sadie, a black Labrador retriever, served as the canine model for the statue. The monument, which features painstaking detail from the stitches in the man’s jacket to the hair on the dog, was dedicated in 2013.

“The National Fire Dog Monument is unique in that it honors the roles of both human and animal heroes who work to create a better world, protect our families and our communities, and save lives,” said Dr. Robin Ganzert,

American Humane Association President and CEO. “We have worked for 137 years to ensure the welfare, wellness and well-being of children and animals, as well as unleash the full potential of the bond between us to the mutual benefit of both. We are also humbled that this monument won the hearts of so many. To win this challenge is an exceptional honor for both America’s human and animal heroes.”

“We are so thrilled to have accelerant detection canine handlers, trainers and canines recognized nationally,” said Heather Paul, State Farm Arson Dog Program Coordinator. “Accelerant detection canine teams find evidence to help put arsonists behind bars and most of the general public doesn’t see or hear about their tireless work. To have such overwhelming public support and appreciation for these teams and for the National Fire Dog Monument is beyond words. We thank everyone for their support!”

The National Fire Dog Monument is on permanent display outside Engine Company 2 at 500 F Street Northwest in Washington, D.C., and is always available for public viewing.

from the Humane Society of Wilkes •Best Friends Calendar: If you are interested in showing off your pet in the Best Friends Calendar for 2015, go to humanesocietyofwilkes.org for guidelines or call 336-838-9588. Free copies of 2014 calendar are available at Wilkes County Veterinary offices and at Waggles Pet Supply while they last!

•Spay/Neuter Assistance Program (SNAP) Registration You may apply for reduced cost spay/neuter assistance at these sites: Wilkes County Public Library: Tuesday nights, 6-7 PM. Ronda Town Hall: The first and third Wednesday 6-7 PM •Fundraisers Every 4th Thursday: Sagebrush donates 10% of your bill to HSOW. Every 2nd Saturday: Ruby Tuesday donates 20% of your bill to HSOW Find more information and check out the Paw Prints newsletter at humanesocietyofwilkes.org P.O. Box 306, North Wilkesboro, NC 28659 336-838-9588

Mark your calendar for

Paws in the Park Join with your pup for a walk under the lights in Tanglewood Park to benefit the Humane Society of Davie County on November 10, 4:30p to 9:00p Details: daviechumane.org ..................................

A panel of experts chose Dr. Robin Brock, D.V.M. as tops in

Look for Dr. Robin Brock’s second edition of “The Good Trail Dog” and more...

YV pet pics and YV animal news in the November/December issue

Compassionate Care of farm, companion and exotic animals

Farmland Veterinary Clinic, P.A. Farm, Home and Office Calls

Call 336-492-7148 for an appointment 3793 Hwy. 64 West in Mocksville (located at the intersection of Hwy. 64 and Hwy. 901)

www.farmlandvet.com Robin N. Brock, D.V.M. ya d ki n va l l e y l iv i n g . co m

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The Business Section

Your Edward Jones Financial Advisor are, left to right: Paul Bunke, Doug Draughn, Tammy Joyce, Dale Draughn, Frank Beals, Barry Revis, Deanna Chilton, Christopher Funk

What's Smarter -- Paying Off Debts or Investing?

It probably doesn’t happen as much as you’d like, but from time to time, you have some extra disposable income.

When this happens, how should you use the funds? Assuming you have adequate emergency savings — typically, three to six months’ worth of living expenses — should you pay off debts, or fund your IRA or another investment account?

There’s no one “correct” answer — and the priority of these options may change, depending on your financial goals.

However, your first step may be to consider what type of debt you’re thinking of paying down with your extra money. For example, if you have a consumer loan that charges a high rate of interest — and you can’t deduct the interest payments from your taxes — you might conclude that it’s a good idea to get rid of this loan as quickly as possible.

Still, if the loan is relatively small, and the payments aren’t really impinging on your monthly cash flow that much, you might want to consider putting any extra money you have into an investment that has the potential to offer longer-term benefits. For instance, you might decide to fully fund your IRA for the year before tackling minor debts. (In 2014, you can contribute up to $5,500 to a traditional or Roth IRA, or $6,500 if you’re 50 or older.)

When it comes to making extra mortgage payments, however, the picture is more complicated. In the first place, mortgage interest is typically tax deductible, which makes your loan less “expensive.” Even beyond the issue of deductibility, you may instinctively feel that it’s best to whit-

tle away your mortgage and build as much equity as possible in your home. But is that always a smart move?

Increasing your home equity is a goal of many homeowners — after all, the more equity you have in your home, the more cash you’ll get when you sell it. Yet, if your home’s value rises — which, admittedly, doesn’t always happen — you will still, in effect, be building equity without having to divert funds that could be placed elsewhere, such as in an investment. In this situation, it’s important to weigh your options. Do you want to lower your mortgage debts and possibly save on cumulative interest expenses? Or would you be better served to invest that money for potential growth or interest payments?

Here’s an additional consideration: If you tied up most of your money in home equity, you may well lose some flexibility and liquidity. If you were to fall ill or lose your job, could you get money out of your home if your emergency savings fund fell short? Possibly, in the form of a home equity line of credit or a second mortgage, but if you were not bringing in any income, a bank might not even approve such a loan — no matter how much equity you have in your house. You may more easily be able to sell stocks, bonds or other investment vehicles to gain access to needed cash.

Getting some extra money once in a while is a nice problem to have. Still, you won’t want to waste the opportunity — so, when choosing to pay down debts or put the money into investments, think carefully.

This article was written by Edward Jones for use by your local Edward Jones Financial Advisor.

See page 6 in this issue for a list of the Edward Jones Offices near you.

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at any of the advertisers you see in the magazine. *due to demand not all locations will have copies in stock at all times.

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Peeling Life A Different Way

photo by Melissa Hobson

Closing Devotions with Sandra Miller

Your Life is Like No Other Your experiences and interests… your style and tastes. Shouldn’t the memorial that commemorates a life be just as unique and personal?

Allow us to help you create the memorial that’s right for you and your loved ones.

309 South Main Street King, NC 27021 336-983-4995 www.carrollmemorials.com

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Yadkin Valley Living

My son informed me the other day that if I’d peel my banana like the monkeys do, I wouldn’t have the pesky strings to deal with. I always thought the stem was the top of a banana, but bananas actually grow in bunches pointing up with the stems on the bottom. It didn’t feel right, but I tried it and sure enough, the monkeys are pretty smart: not as many strings, plus you have the stem to hold on to.

So that newfound knowledge made me wonder how many other little things I could change to make life easier. I’ve certainly had a lot of experience trying to figure out how to accomplish daily tasks the unconventional way. The old adage “there’s more than one way to skin a cat” rings true when you loose function of one of your limbs or senses. I’m in awe of people who beat the odds and accomplish their dreams and goals in spite of a disability or tremendous loss.

The story of David and Goliath has been an inspiration to me. David was a small boy. Goliath stood over nine feet tall, wore as bronze helmet on his head and a bronze coat of armor weighing around 125 pounds. His legs were covered in bronze and he sported a bronze javelin. His spear shaft had an iron point that weighed 151 pounds. And just to be on the safe side, he sent a shield bearer ahead of him.

To the natural eye, little David didn’t stand a chance against the killer giant, but King Saul recognized that David had a special anointing from God and agreed to let him confront the giant. The king’s attempt to arm David in his heavy armor seemed reasonable. But not to David, nothing fit and David felt constrained. David relied instead on the experience he had gleaned while protecting his sheep from bears and lions. He would view the giant as a wild animal. You know the story—David killed the unsuspecting giant with a sling and a stone!

The story of David and Goliath has risen in my spirit many times through the years when I needed to stretch myself to find a different way to accomplish a task. Usually, a solution will develop from something I already know or possess.

Life often peels more like an onion—tears included—than a banana. But if you’ll remember the story of little David and how he allowed God to show him what to do, you too will find that the Holy Spirit will gift you with an anointing to do whatever task awaits you. If you have challenges, your approach may not be the conventional way. And you most likely already possess the answer. The secret lies in remembering that, large or small, if God anoints you for a task, he will show you how to do it.

Sandra welcomes you to contact her if you need prayer for salvation. You can also order her book “When Mountains Move” and music CDs at sandram@yadtel.net. or 4324 Mt. Bethel Ch. Rd., East Bend, NC 27018. Phone: 336-699-3757

Advertisers Index An easy guide to help you access great resources.

74 A Baby Celebration 46 Aladdin’s Hallmark 3 American Healthcare Services 7 B & L Jewelry 35 Bear Creek Fudge Factory 42 Better Homes Furniture 79 Blue Ridge Medical Group 18 Brannock & Hiatt 72 Bridal Traditions 23 Brushy Mountain Apple Festival 88, 89 CMS Ins. 54 Carolina Country Furniture BC Carolina Farm Credit 86 Carolina Realty 112 Carroll Memorials 48 Circle of Friends 82 Complete Rehab 38 Countryside RV 72 Craft Cleaners 92 Dalton’s Crossing 8 Daniel Furniture 22, 29 David L. May, Jr. Nationwide Ins. 43 Davie Jewelers 7 East Bend Auto Clinic 6 Edward Jones 48 Elk Pharmacy 109 Farmland Veterinary Clinic 94 Four Oaks Festival 98 Frog Holler Cabins 40 G & B Energy 16 Gallery 268 22 Gilreath Chiropractic Health 96 Gloria Sews 59 Hicks Waterstoves 65 High Country Lumber & Mulch 75 Homeway Furniture Outlet 114 Homeway Furniture 85 Hugh Chatham Memorial 93 Iredell Records, Inc. 90 JTE Norman’s Country Store

32 Joe’s Landscaping 24 Jones & Jones Jewelers 77 Justin’s Landscaping 13 K & V Heating & Air 92 KingFest 63,67 LTD Farm & Garden 10 Lewisville Drug 4 Lewisville Motor Company 47 Main Oak Emporium 91 Mayberry Consignments & Souvenirs 58 Mayberry Pottery 77 Medicap Pharmacy 96 Melody Stores 45 Mill Creek General Store 74 Miss Judy’s Dolls 19 Mrs. Hanes’ Moravian Cookies 61 Mitchell’s Nursery & Greenhoue 104 Mock Beroth Tire Group 37 Mount Airy Meat Center 95 Mount Airy Museum of Regional History 41 Mount Olympus Family Restaurant 55 Naturally Wholesome Products 84 Norman’s Clean Up Shop 51 North Iredell Records 103 Old Town Clock Shop 9 PC- Medic Computers 71 Paint & Coatings 36 Papanana 62 Pinnacle Farm Equipment 58 Pat Hutchens Art Gallery 60 Pilot International Gift 55 Polka Dot Gifts 14 Rid-a-Bug 51 RockTenn 49 Roger’s Trees & Nursery 40 Ronnie’s Country Store 50 Rumple Furniture 70 Ruth Henderson, BeautiControl

51 Ryan’s Restaurant IBC Carpet Warehouse IBC Salvage Building Materials 111 SH Woodworking 30 Scenic Gifts 31 Scenic Outlet 15 Scenic Southern Rails 17 Sewingly Yours 39 Shiloh General Store & Bakery 34 Shine to Wine 57 Shop 601 32 Sisters 102 Simply Sterling & Company 59 Smitherman’s Hardware 15 Something Special Consignment 11 Soyworx 102 State Road Antique Mall 101 Talley’s Flower Shop 111 Tar Heel Auto Glass 99 Teresa’s Carousel Cafe 5 The Barn at Blueberry Hill 42 The Liberty 86 The Nest & Hive Shoppe 32 The Traditional Shop 48 Upper Yadkin Valley Habitat 9 Van Hoy Jewelers IFC Vienna Village 26 Virtue Dental Care 107 Waggles Pet Supply & Dog Wash 113 Whispers & Wings 67 Wiles Landscaping 87 Willingham Theater 76 YMCA 21,48 Yadkin Valley General Store 27 Yadkin Valley Grape Festival 43 Yadkin Valley Pharmacy 53 Yadkin Valley Pumpkin Festival 84 Yadkinville Chiropractic 25 Yadtel

Celebrate our One-Year Anniversary on Harvest Festival Saturday September 20; enjoy snacks, 10% discount on purchases, door-prizes!

God is so good! Connie & Donna

Whispers & Wings

Christian items, home decor, handmade/local crafts, jewelry, consignment clothing; Jim Shore, Lottie Dotties, Thirty-One, Avon, Pampered Chef, Jamberry, Boggy Creek Farms Naturals, Carharrt, and so much more!

Monday-Friday 10am-6pm

ya d ki n va l l e y l iv i n g . co m

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237 East Main Street Yadkinville, NC 27055 (336) 677-1202

Saturday 10am-3pm

S e p te m b e r / O c to b e r 2 014

113

Carpet Warehouse 923 N. LIBERTY ST., WINSTON-SALEM (336) 723-1852 Weekdays 8am–5:30pm Saturday 8am–5pm

Thousands of Fall Rugs from famous names like Masland & Shaw

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From products, features, to diy how tos, find it on

salvagebuildingmaterialsinc.com

Salvage Building Materials 951 N. LIBERTY ST., WINSTON-SALEM (336) 724-1739 Weekdays 8am–5:30pm Saturday 8am–5pm