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January-February 2018

WARM MEALS Soups, Chili Slow Cooker

Winston-Salem Artist


We’re here to provide the help you need when the season is filled with cold winter weather. Providing In-Home Aide Assistance For the Following Programs:

PRIVATE DUTY SERVICES American Healthcare Services, Inc. offers sitting and companionship, meal preparation, light housekeeping, errands and personal care. We sit privately in hospitals and nursing facilities. All caregivers provide socialization, a safe environment and support.


American Healthcare Services, Inc. offers up to 24 hour care, 7 days a week Hourly Rate Does Not Change Regardless Time or Day of Service

Alzheimers & Dementia Care Specialist

American Healthcare

is Now Hiring. Full Time & Part Time CNA’s & Sitters Come by our office for an application

American Healthcare Services, Inc. 915 Rockford Street • Mount Airy, NC 27030

336-789-2273 ya d ki n va l l e y magazi

Ja nua ry -Februar y 2 018


January-February 2018


home and family 60 ABC Story 61 Director Extroidinaire: Jessie Grant 62 The Cover: Ed Swaim 64 Broze’s Journey to Eagle Scout 65 Garrett and Gun Safety at its Best 67 Wedding Trends for 2018 72 A Collective Bridal Group 102 Shelf Life: Winter Reads 111 Fishermen are Great Guys 122 Relics & Recollections

Wellness 63 caring hearts: Girl Scout Troop 87 Germy Co-Workers? 88 Never Be Bitten by a Dog 92 Managing Diabetes 93 Play Gym Safety 94 Importance of Sleep 109 Take the Kids for a Walk in the Woods


Yadkin Valley



103 all about PETS


114 Dr. Brock: Packing in the Smokies 115 pet pics 117 Have a Plan to Find Your Lost Pet 118 Winter Horse Care Tips 119 Off the Shelf: Wedding Dogs

79 Winter Branches 81 Do’s & Don’ts of Pruning 82 Winter Flowers 100 Davidson Gardening Conference

HIGHEST PRICES PAID 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 6

Yad k i n Va l l ey Magazine

Beginning on page 98 and throughout this issue, you’ll find a wealth of fun discoveries to fill your Yadkin Valley Weekends. Visit and sign up to receive a free weekly email with suggestions for fun ways to visit a special event or make a special memory.

in every issue...

8 Our Recipe Box 10 editor’s letter 12 Our Story 16 beginnings 62 On the Cover 99 artists’ spotlight 120 What Is That? 124 Business Section 128 Sandra’s closing devotion


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Business Hours: M-F 10am-6pm, Sat. 10am-3pm

Call Ahead for Holiday, Inclement Weather and Special Event Hours


42 foodsandflavors™ 18 Marilyn: The Versatile Slow Cooker 28 Warming Winter Soups 30 Laura: Cayenne 34 Cookbook Collector: Recipes & Remembrances from Quaker Gap 36 in Amanda’s Kitchen: Chicken Stew 38 Chef Catherine: Reduced Cider 40 Jan Kelly & Winter Favorites 46 Chef Jeff: Casseroles 50 dessert tray: Yummy Almond Treats 52 Tips on Storing Your Wine Purchases 54 Carmen: Hot Cereals for Cold Days 58 A Family Favorite: Chili’s On!


32 Best YV Cooks: Orange Crush Pound Cake 33 Best YV Cooks: Barry’s Appetizer


Yad k i n Va l l ey Magazine

Almond Cheesecake Amaretti Cookies Apple Peanut Butter Oatmeal Apple/Cranberry Dump Cake Asian Pulled Chicken Sandwich Asparagus Soup/Egg Baguette Bacon/Cheese Appetizer Banana Split Oatmeal Bea Hall’s Cornbread Beef Stroganoff Blueberry Pound Cake Broccoli Cheese Dip Cayenne Tea Cheese Stuffed Meatballs Chicken Stew Coconut Almond Chia Pudding Country Styled Ribs Crock Pot Pecan Pie Delicious Caramels Grandma’s Chili Grammy’s Oatmeal Bread Irish Oatmeal w/Apples Italian Wedding Soup Mexican Vegetable Soup Orange Crush Pound Cake Peach/Blueberry Oatmeal Pear Nut Bread Pomadoro Egg Bake Pork & Cabbage Soup Potato Almond Soup Potato Cheese Soup Potatoes Dijon Style Ranch Chicken Pasta Salsa Chili Sausage & Cheese Muffins Shrimp & Okra Gumbo Squash Casserole Sweet & Sour Pork Wonton Baked Eggs

48 48 56 27 24 41 33 56 35 22 49 19 30 19 36 48 26 27 38 58 35 57 29 29 32 56 34 42 20 29 20 27 24 22 34 28 27 26 40

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.

For more information or to schedule a complimentary financial review, call or stop by today. Frank H. Beals Financial Advisor

Paul J. Bunke, Sr., AAMS Financial Advisor

965 North Bridge Street Elkin, NC 28621 336-835-4411

124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336-386-0846

Deanna S. Chilton Financial Advisor

Dale Draughn Financial Advisor

104 Heatherly Creek Drive Pilot Mountain, NC 27041 336-368-2575

140 Franklin Street Mount Airy, NC 27030 336-789-0136

You talk, we listen and get to know you. Estate Considerations

Doug Draughn, AAMS, CFP Financial Advisor

Kody Easter Financial Advisor

496 N. Main Street Mount Airy, NC 27030 336-789-1707

304 East Independence Blvd Mount Airy, NC 27030 336-789-2079

Business Retirement Plans Individual Retirement Accounts Retirement Plan Rollovers and Consolidation Fixed Income Investments Education Savings Strategies Insurance

Christopher L. Funk Financial Advisor

Tammy H. Joyce, AAMS Financial Advisor

128 South State Street PO Box 790 Yadkinville, NC 27055 336-679-2192

136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238

Aaron Misenheimer Financial Advisor

Barry Revis Financial Advisor

965 North Bridge Street Elkin, NC 28621 336-835-4411

1810 North Bridge Street, Suite 101 Elkin, NC 28621 336-835-1124

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Annuities Member SIPC

Ja nua ry -February 2 018


just a note from Love to find inspirational thoughts such as this…especially at the time of year when we make goals for the days ahead of us. Recipe for a Happy Life in 2018 4 cups love 2 spoons tenderness 2 cups loyalty 1 quart faith 3 cups kindness 1 barrel laughter 1 cup friendship 1 cup understanding 5 cups hope Take love and loyalty, mix thoroughly with faith. Blend with tenderness, kindness and understanding. Add friendship and hope. Sprinkle abundantly with laughter. Bake it in sunshine. Serve daily in generous helpings.

I must fess up, it is pleasurable to layer sweaters and slip into wool socks for a farm walk…no bees, no snakes, no spiders, no mosquitoes…only the wonderful smell of winter air and an ocassional deer track. The winter season also calls for foods to warm our tummies and we have a plethora of warmers such as soups, hot cereals, slow cooker meals, a delicious family chili recipe and more. The responses to our 52 Pounds and then some cookbook has brought us additional pound cake recipes from readers…see Best Yadkin Valley Cooks, p. 29. A few years back, I met a kindred spirit in writer Cindy Martin—she is an avid reader. She has interviewed many authors/summarized many books. This issue, Yadkin Valley Magazine has our annual collection of Winter Reads: a famous North Carolina son and artist, Congresswoman Virginia Fox, a well known Yadkin Valley newscaster, a sports guru, fantasy and more for adults, kids and teens. I will never forget John being bitten by his own dog as he tried to breakup a serious scuffle…after one trip to get care, in less than 24 hours, he had a seriously infected wound requiring a multiple-day hospital stay—we have some tips geared to help save your youngsters from this unpleasant experience. Winter provides a peaceful time to plan a wedding or even designate your date for a wedding event. Let us help guide you through the newest trends and traditions to one of the most important days of your life. Dr. Brock, DVM, is on the trail again—the Smokies this time.

The happiest days are when babies are born... Harper Lee Norman came to us December 11th at 8 pounds 6 ounces, with dark wavy hair, 21 and 1/4 inches long ...and she is beautiful. Harper, her mom, brother Reece and my son are doing well.


Yad k i n Va l l ey Magazine

Yadkin Valley Magazine is a publication of Creekside Communications, Inc. 413 Cherry Street East Bend, NC 27018 336-699-2446 January-February 2018 Volume 18 Number 3 Publisher/Editor Barbara Krenzer Norman Advertising Sales John Norman Ken & Denise Knight Sue Harrison Contributing Writers Mary Bohlen, Robin Brock, D.V.M., John Bryd, Miranda N. Burgin, Colleen Church, Betty Cooper, Caroline Donalson, Chef Jeff Harris, Wendi Hartup, Amanda Joyner, Jan Kelly, Scott Lewis, Emily-Sarah Lineback, Carmen Long, Cindy Martin, Laura Mathis, Sandra Miller, Judy Mitchell, Chef Catherine Rabb, Adrienne Roethling, June Rollins, Phil Rucker, Kelly Shumate, Jessica Owens Wall, Marilyn C. Wells.

Photographs & Photographers John & Barbara Norman, June Rollins, Jan Kelly, Cindy Martin, Carmen Long, Amanda Joyner, Paul J. Ciener Botanical Garden, Mitchell’s Greenhouse & Nursery, Mary Bohlen, Ryan Guthrie.

Distribution Cindy & Wayne Martin, Tray Norman, Rebecca Cranfill, Randall Norman, Ken Knight. Test Kitchen Chef Amanda Joyner To inquire about advertising in Yadkin Valley Magazine (336) 699-2446

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Warm Her Heart With The Gift of Jewelry

We offer so many unique earrings, necklaces and rings. ...after all, jewelry is her favorite gift!

Prayer Flags Bracelets Made in Nepal

B&L Custom Jewelers

Open Tuesday–Saturday

401 North Main Street, Mount Airy, NC • 336-786-1100

A Unique Boutique with Something for the Entire Family

615 Cherry Street North Wilkesboro 336.838.7177

Open Monday-Friday 10-5:30 Saturday 10-2

accepting consignments by appointment

Womens Mens Childrens Plus Sizes Jewelry Handbags Home ya d ki n va l l e y magazi

Something Special Consignment Boutique

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STORY IDEAS. At Yadkin Valley 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 ideas should be submitted by mail to: 413 Cherry Street, East Bend, NC 27018.


our first magazine


over the years


In 1999 John & Barbara Norman were operating an old-time general store in their hometown of East Bend. Looking for an effective way to tell folks about the store was always top of mind, even while on vacation. On one trip to Western North Carolina the couple discovered a magazine featuring local businesses, area stories and the light came on! Well, here's an idea...expand the store newsletter into a magazine format, promoting the store, but also area points of interest as well as other neighborhood stores. Over the next year the couple worked on the idea and were lucky enough to find a firm in the nearby town of Boonville to help understand the complexities of desktop publishing. In September of 2000, the magazine known as Yadkin Valley Living launched, found a niche and took off! The couple wound up closing their retail store to devote full effort to the publication. Barbara's background in high school/elementary teaching and Library Science combined with John's long career in radio advertising sales led to a strong editorial and business foundation that now, nearly two decades later, continues to grow. The magazine has a wonderful team of contributors who pack the issues with page after page of locally produced content. The magazine operated for many years in what was a horse barn, turned offices, in the middle of the Norman family farm. Today the company is in "downtown" East Bend in a 1904 farmhouse that offers plenty of office room to grow. The out in the country feel and theme to the magazine continues to celebrate home and garden, family, inspiring stories and great Southern foods. The magazine is still owned and operated by the same local family. In March of 2017, the magazine earned a new name: Yadkin Valley Magazine! A name that symbolizes exactly what it is, the Yadkin Valley's regional magazine. It seems readers can't wait to get their hands on every issue, discovering good people doing good things in a beautiful place, North Carolina's Yadkin Valley. 12

Ya dk i n V al le y Magazine

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.

DISTRIBUTION. The magazine is available FREE at locations throughout the Yadkin Valley. You will find a highlight listing of pick-up locations on our web site at Not all locations will always have copies in stock. Mail subscriptions are available with a postal charge.

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 Magazine. For advertising information, please call 336-699-2446. Information about advertising is also available at:

Health and educational articles included in Yadkin Valley Magazine are for education purposes only. Be sure to consult your personal physician before you begin any diet, medicine or course of treatment.

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UNDER NEW OWNERSHIP getting in touch with us.... Our telephone number is:

336-699-2446 Mailing Address: Yadkin Valley Magazine 413 Cherry Street East Bend, NC 27018 Our ASE Certified Mechanics will happily assist you with: * Tune -Ups * Brake Repair * Minor Engine Repair * A/C Service * Cooling System *Batteries * Tires * Fuel Injection * Diagnostics * Fleet Accounts * NC Inspections Foreign and Domestic Auto Specialists

Editorial Offices Distribution/Receiving 413 Cherry Street, East Bend, NC 27018 Email Directory: Editor- Barbara Norman: Advertising- John Norman: E-mail Ad Copy To: Weekends/Events Calendar: BEST Yadkin Valley COOKS:


528 West Main Street, East Bend, NC 27018 Monday through Friday 8am until 6pm 14

Yad k i n Va l l ey Magazine

Send your pet photos: Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright Š 2018. All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living, Yadkin Valley Magazine, Yadkin Valley Weekends, Best Yadkin Valley Cooks are trademarks of Creekside Communications, Inc., 413 Cherry St., East Bend, North Carolina 27018. Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in the magazine. 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.

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New Year “Safety First” Special Savings

UNDER NEW OWNERSHIP 528 West Main Street, East Bend, NC 27018 Monday through Friday 8am until 6pm

Our ASE Certified Mechanics will happily assist you with: * Tune -Ups * Brake Repair * Minor Engine Repair * A/C Service * Cooling System * Batteries * Tires * Fuel Injection * Diagnostics * Fleet Accounts * NC Inspections



16 Point Safety Check with a $ 24.99 Oil Change - 5 Qts.

Check Engine Light Diagnosis


Discount on All Automotive Services (Excludes Tires)


N.C. State Inspections


Service & Lowest Hourly Prices on Domestic and Imports in the Triad!

Foreign and Domestic Auto Specialists

Out Dressing

Winter June Rollins

beginning s

with June Rollins Visit June’s website

You’ll find a complete version of our January/February issue on-line at:

The digital edition is brought to you by 16

Yad k i n Va l l ey Magazine

There are so many things not to like about winter. Having more hours of dark than light, and more days of freezing, cold than sunny, warm, make me dread the first quarter of the year. Will Spring ever come? I didn’t notice it as much when I was younger. But now that I qualify for a senior coffee at Bojangles, I confess to dreading this icy, cold, dreary gray, never-ending, deep freeze season. Having a fluffy Havanese with a thick, dense coat of insulation who appears to enjoy the frigid outside more than any other time of the year, does not help matters. I know Rosie stands by our front door alerting me of her urgent need to go-outside-NOW, twice as much as she does in the sweltering summer. On one of our many trips, which was more out of a need to sniff and explore than what I thought the urgent need was for, I pondered while shivering, what can I do to not mind winter so much? I noticed Rosie’s three inch coat of insulation and thought, follow her lead, dress for it. It seems obvious, to be mindful of wearing a hat, scarf and gloves when going outside in below freezing temperatures, but I haven’t. I would tell myself, I won’t be outside long...I’m just on my way to work, and make a run for it. But on the fast jaunt to my car, the cold would shock my system, and I could not seem to be able to thaw out all day. Buffeting that 7:30 am blast of cold with a felted wool hat, scarf and gloves has made all the difference. But that cold, leatherette 2004 VW Beetle car seat was still a block of ice killer, and maybe I told my husband about it more times than I thoughtful of Rob to surprise me with a thick, plush, sheepskin cover for my driver’s seat. Awww, mercy me. Love that heart-warming, bun-warming man. Another discovery has been “Smartwool” socks, knee-hi not crew, worn with boots not shoes, to keep my feet and legs toasty warm. And on those numbing, colder than cold days, insulated underwear, tops and bottoms have done wonders too. It’s been fun taking on the challenge of out dressing winter. I’m thankful to Rosie and Rob, that this winter has been having a cozier lining than previous winters. But even so, I am forever seeking and know I will be overjoyed when I see the first little ruffled cups of yellow dangling from sea green stems miraculously emerging from the frosty blue, frozen mulch in our front yard. It won’t be long. It won’t be long. yad kin valley ma gaz


Our next magazine

Spring Home & Garden look for your copy beginning March 2 ya d ki n va l l e y magazi

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foodsandflavors ~™ Marilyn C. Wells

By Marilyn C. Wells Family and Consumer Agent N.C. Cooperative Extension, Yadkin & Davie county centers

The Versatile Slow Cooker

Wintertime brings the desire for a warm, comforting meal which often comes from our trusty slow cooker or trade name of Crock Pot. This versatile portable appliance came on the scene back in 1936 when the inventor, Irving Naxon, applied for a patent for a device that was made of an inner container surrounded by a casing that held the heating unit. The appliance would heat evenly on a low temperature that cooked food slowly and could be left safely unattended for hours. Mr. Naxon credits the idea of the slow cooker to his Jewish mother that due to custom could not cook on their Sabbath. She would place food in the Fresh Florals oven the night before and turn off the oven and it would continue to cook overnight for the Sabbath meal the next day. everyday Irving Naxon received the patent for his invention, The & especially Naxon Beanery, and tried selling it in 1940-1950. In 1970, the Rival Manufacturing bought out Naxon and renamed The for Naxon Beanery the Crock Pot in 1972 which is what we Valentine’s Day know it as today! Sales were in the millions in the 70s but went down in the 80s when the microwave came on the scene. Now the popularity is rising again. The Consumer Reports states that 83% of families owned a slow cooker in 2011. Using a slow cooker not only saved energy but also tenderized less expensive cuts of meats due to the slow, moist cooking method. The original Naxon Beanery did not have a removable insert but technology has brought lots of upgrades to the modern slow cooker. The removable insert is my favorite, so the dirty crock can be washed separately or put in the dishwasher. Recent innovations include digital displays, multiple 104 Elm Street settings, and programmable timers. Locking lids allow for easacross from the ier transport. You can now purchase multiple crocks in a vaCourthouse riety of sizes and divided crocks to prepare several foods at Yadkinville once. Slow cookers are still the time saving devices for dinners (336) 677-6510 but with a lot more options! They also can be used for all Free Gift Wrap • Gift Certificates parts of the meal as you can see with the following recipes. Monday-Friday 10-5 Saturday 10-3 Pull out your versatile Crock Pot and try something today!

a shop filled with creative gift ideas

Polka Dots


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Cheese Stuffed Meatballs


Broccoli Cheese Dip 16 ounces process cheese sauce 1 (10 ¾- ounce) can condensed cream of chicken soup 3 cups frozen chopped broccoli, thawed and drained ½ pound fresh mushrooms, chopped 2 Tablespoons chopped jalapeno pepper, seeds removed Assorted fresh vegetables and crackers In a 1 ½ quart slow cooker, combine cheese sauce and soup. Cover and cook on low for 30 minutes or until cheese is melted, stirring occasionally. Stir in the chopped vegetables. Always wear disposable gloves when chopping peppers to avoid the oil burning the skin and never rub around the face.

2 pounds lean ground beef ½ cup Italian bread crumbs ¼ cup Parmesan cheese 1 teaspoon salt 1 teaspoon dried, crushed basil leaves ¼ teaspoon pepper 1 teaspoon Worcestershire sauce 2 garlic cloves, minced 2 eggs 1 (8-ounce) mozzarella cheese block 3 Tablespoons olive oil 2 (25-ounce) jars of pasta sauce Mix together beef, bread crumbs, Parmesan cheese, salt, basil, pepper, Worcestershire sauce, garlic and eggs. Shape into 2-inch balls. Cut the block of mozzarella into ½ inch cubes. Press a cube into each meatball and seal it inside. In a 12-inch skillet, heat oil over medium heat. Add meatballs and cook just until browned on all sides. Into a 3 to 4-quart slow cooker, pour 1 jar of pasta sauce. Place the browned meatballs over sauce and cover with the other jar of sauce. Cover and cook on low for 5 to 6 hours. Serve as appetizers or with cooked spaghetti.

at Ladies Upstairs 198 North Main Street • Mount Airy, NC 336-786-6121

Free Alterations Free Gift Wrap Free Shipping ya d ki n va l l e y magazi

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Potato Cheese Soup 4 cups chicken broth 5 cups diced, peeled potatoes 3 Tablespoons cornstarch 2 cups shredded American or Cheddar cheese 4 medium green onions, chopped Spray 3 ½ to 4-quart slow cooker with cooking spray. Reserve ¼ cup broth in small bowl and refrigerate. Mix in the cooker onions, potatoes and remaining broth. Cover and cook on low for 8 hours. Increase heat to high. In a bowl, mix together the ¼ cup broth and the cornstarch. Add to the cooker and stir. Cook for 10 to 15 minutes longer. Stir in the cheese until melted, serve with a sprinkling of green onions.

Pork and Cabbage Soup 1 pound boneless pork loin or shoulder, cut into ¾ inch cubes 1 Tablespoon olive oil 2 cans condensed cream of celery soup 1 ½ cups apple juice 2 medium red potatoes, cut into 1 inch cubes 3 carrots, peeled and sliced ¼ teaspoon caraway seeds ¼ teaspoon pepper 3 cups chopped cabbage ½ cup milk Preheat oil in a large skillet over medium heat. Brown pork and drain. Place in a 3-quart slow cooker. Stir in the soups, apple juice, potatoes, carrots, caraway seeds and pepper. Cover and cook on high for 3 ½ hours. Add in the cabbage and milk and continue cooking for 2 ½ hours longer or until meat and vegetables are tender. 20

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Beef Stroganoff ¼ cup butter 2 pounds boneless beef sirloin steak 1 cup chopped onions 2 cloves garlic, finely chopped 1 (10 3/4-ounce) can golden mushroom soup 8 ounces fresh mushrooms, sliced ½ teaspoon salt ¼ teaspoon pepper 4 ounces cream cheese, cubed 8 ounces sour cream 6 cups cooked noodles or rice

Beef Entrees Salsa Chili

1 pound lean ground beef 1 medium onion, chopped 2 cups Thick ‘n Chunky salsa 15 ounces tomato sauce 4.5 ounces chopped green chiles

2 teaspoons chili powder 1 (15-ounce) can pinto beans, drained and rinsed Shredded cheddar cheese Sliced green onions

Cook beef and onion over medium heat in a skillet until beef is thoroughly cooked. Drain and place in a 3 to 4-quart slow cooker. Stir in the remaining ingredients without the beans. Cook on low for 8 to 10 hours. Stir in the beans and cover for 10 minutes longer. Serve with shredded cheese and chopped onions, if desired.


Yad k i n Va l l ey Magazine

Cut sirloin steaks into strips measuring 3 x ½ x ¼- inch. Melt butter in a skillet over medium heat. Add beef strips, onion and garlic. Cook until the beef is browned. Using a 3 to 4-quart slow cooker, mix together the beef mixture, soup, mushrooms and seasonings. Cover and cook on low for 5 to 7 hours or until beef is tender. Just before serving stir in the cream cheese until melted. Stir in the sour cream and serve over cooked noodles or rice.

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Yadkin Valley General Store–your Pennsylvania Dutch Bulk Food Store

302 East Main St.,

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

(336) 835-1426 Open Mon–Sat, 9am–6pm

Your complete

Pennsylvania Dutch Bulk Food Store,

Yadkin Valley General Store We accept EBT and all major credit cards. 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.

We have a great selection of: Hot Chocolate Mix Cappuccino Mixes Pancake Mixes

Assorted Teas Pasta Dried Beans

Soup Base Cheese

Choose from a large selection of food to help you with some of those New Year’s resolutions: Waist Watcher Drinks (with Splenda) • Whole Grains Sugarfree, Low-Carb Candy • Whole Wheat Pasta

Warm up from the cold winter weather with our comfort foods! Special Prices on our DAILY SAMPLE ITEMS Enjoy a Taste Test and Save! HUGE choice of spices, hard-to-find baking ingredients, muffin mixes, snacks and old-fashion candy.

Try our very own Homemade

Pimento Cheese packs a bite! Customer Tested & Approved Birthday, anniversary, special occasion…We’ll be happy to prepare and decorate a gift basket for you!

Garden Vegetable Stew 2 1/2 cups of water 3/4 cup Garden Vegetable Soup Mix Pour the soup mix into the water, stir and let it set for 5 minutes. Bring the whole mix to a boil while stirring frequently. Simmer for 10 minutes, remove from heat and cover to let steam for 5 minutes. Add sodium-free seasoning or salt and pepper to taste. Options: Add any variety of fresh vegetables to customize your soup. Ground beef, sausage or chicken could also be added to make a hearty meat stew. Yields: 2-12 oz servings.

Warm Up a Cold Winter’s Day with one of our many

Soup Mixes... we offer a huge variety!

The Place Where Great Cooking Begins! Featuring: C.C. Dolch Bakery Gluten-Free All Purpose Flour

Chicken Entrees

Ranch Chicken Pasta

Asian Pulled Chicken Sandwiches

1 pound chicken breasts 6 slices bacon, cooked and chopped 2 to 3 cloves garlic, finely chopped 1 (1-ounce) package ranch dressing mix 1 can cream of chicken soup 1 cup sour cream ½ teaspoon pepper ½ cup water 8 ounces spaghetti, cooked

½ cup chicken stock 1/3 cup plus 2 Tablespoons hoisin sauce 3 Tablespoons ketchup 2 Tablespoons honey 1 Tablespoon soy sauce 3 cloves of garlic, finely chopped 1 Tablespoon plus 1 teaspoon chili sauce 1 Tablespoon plus 1 teaspoon grated gingerroot 2 Tablespoons toasted sesame oil 3 pounds boneless, skinless chicken thighs

Using a 4-quart slow cooker, spray the container cooking spray and place the chicken breasts in it. Mix all ingredients together except spaghetti. Pour over the chicken. Cover and cook on Low for 6 hours or High for 3 to 4 hours. Cook spaghetti according to package directions. To serve, shred chicken and mix spaghetti with the sauce and chicken.

Spray a 4 to 5-quart slow cooker with cooking spray. Whisk together the chicken stock, 1/3 cup of hoisin sauce, ketchup, honey, soy sauce, garlic, 1 Tablespoon plus 1 teaspoon chili sauce, gingerroot and sesame oil. Add chicken and toss to coat. Cover and cook on High for 3 to 4 hours. When internal temperature of chicken reaches 165°F, remove from the cooker. Pour sauce into separate bowl. Place chicken on cutting board and shred using 2 forks. Put chicken back into the slow cooker with 1 ½ cups of sauce. Stir in 2 Tablespoons hoisin and decrease to low setting. Cook about 20 minutes or until thoroughly heated. Serve on buns with your favorite coleslaw.

You’ll find everything on our menu fresh and delicious!

M-F 11a-9p Saturday 3-9p


Daily Special

with 2 sides

New York Strip

with potato & salad

Seafood Special


Stuffed Flounder

enjoy our Buffet or order from our menu

with potato & salad


Steaks Sandwiches Seafood & Chicken Dishes Subs Kids’ Meals Homestyle Vegetables Call ahead, take-out orders available.

Teresa’s Carousel Cafe All You Can Eat from our 32 item

We Serve the BEST 24

Yad k i n Va l l ey Magazine

Salad Bar

1510 Mall Square, Wilkesboro 336-838-9141

with Baked Potato

M–F 11a–9p • Sat 3–9p • Sun 11-3p

Delicious food in friendly surroundings with great service. yad kin valley ma gaz

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.

Talk about sweets for the sweet! Mrs. Hanes’ Moravian Cookies make a wonderful Valentine’s Day treat.

Evva Hanes

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. 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 e-mail:

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

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 magazi

4643 Friedberg Church Rd • Clemmons, NC Ja nua ry -Februar y 2 018


Country Style Ribs 1 ½ pounds country style pork ribs 1/3 cup maple syrup 2 Tablespoons steak sauce 1 medium onion, chopped ½ teaspoon garlic powder ¼ teaspoon ground black pepper

Pork Entrees

Sweet & Sour Pork 1 ½ pounds boneless pork loin, cut in ¾ inch cubes 1 onion, chopped 14 ½ ounces chicken broth ½ cup sweet and sour sauce ¼ cup barbecue sauce

1/2 teaspoon ground ginger 1 (8-ounce) can pineapple chunks, drained 1 green pepper, chopped 2 cups rice, uncooked

Spray with cooking spray, a 3 to 4-quart cooker and place meat in crock. Top with onions. Mix together the broth, sweet and sour sauce, barbecue sauce and pour over the pork. Cover and cook on Low for 6 to 7 hours. Add the ginger, pineapple and green pepper during the last hour of cooking. Serve over fresh prepared rice.

Spray the crock pot with cooking spray. Place the pork ribs in the bottom of the crock pot. Combine the syrup, steak sauce, onion, garlic powder and black pepper in a bowl and mix well. Pour the sauce evenly over the ribs. Cover and cook on Low for 7 to 9 hours or until the ribs are tender. Remove the ribs and serve with the warm sauce.

Dolls, Collectibles & Women’s Apparel

featuring The area’s largest collection of including slips & sleepwear

Melody Stores


Yad k i n Va l l ey Magazine

At the intersection of Sixth and Main Streets Inside Melody Square Mall • 336-838-8372

Open Monday-Saturday 9-5

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Side Dishes


Pecan Pie from the Crock Pot

1 (10 ¾-ounce) can cream of mushroom soup 8 ounces sour cream 1 ½ pounds yellow squash, cut in ½ slices 1 cup chopped onion 1 cup shredded carrot 1 (11-ounce) can sweet corn, drained 1 ½ cups cornbread stuffing mix ¼ cup butter, melted 2 teaspoons dried sage

4 cups sliced apples 1 cup fresh or frozen cranberries 1 teaspoon vanilla ½ cup brown sugar, packed 2 teaspoons ground cinnamon 1 box yellow cake mix ½ cup butter, melted

1 refrigerated pie crust 3 eggs 1 cup sugar 2/3 cup dark corn syrup 1/3 cup butter, melted 1/8 teaspoon salt 1 teaspoon vanilla 1 ½ cups chopped pecans

Squash Casserole

Lightly spray a 4-quart cooker. Combine soup and sour cream in a bowl. Gently stir in the vegetables and spoon into the slow cooker. Combine stuffing, butter and sage and sprinkle over the vegetables. Cover and cook on Low for 5 hours. Uncover for the last 10 minutes before serving.

Potatoes Dijon Style

Apple Cranberry Dump Cake

Whipped cream if desired Spray the slow cooker with cooking spray or butter. Add sliced apples, cranberries, vanilla, brown sugar and 1 teaspoon cinnamon to cooker and fold over to combine. Mix 1 teaspoon cinnamon with the dry cake mix in a separate bowl. Sprinkle over the fruit and drizzle with the melted butter. Cover and cook on High setting for about 3 hours or until fruit is bubbling at the edges. Serve with whipped cream if desired.

1/3 cup Dijon mustard ½ cup olive oil 1/3 cup red wine vinegar 3 to 4 large potatoes, cubed 1 onion, chopped

Spray or line the slow cooker with parchment paper. For this recipe a round crock pot works best but can be used in an oval one also. Place pie crust in crock pot and mold it to fit the shape. Stir all ingredients but the pecans together. Then stir in the pecans. Cover and cook on High for 2 ½ to 3 hours or until a knife inserted in the filling comes out clean.

The place where great cooking begins!


Salt and pepper to taste Stir together mustard, oil, vinegar, salt and pepper in a 2 to 3-quart slow cooker. Add your potatoes, onions and stir. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Highly Recommended Throughly Enjoyed

BONUS Chicken Entree: Tuscan Chicken 1 Tablespoon butter 20 ounces boneless, skinless chicken breasts 1 (15-ounce) jar Alfredo sauce w/roasted garlic

7 ounces sundried tomato strips, cut into thin strips ¼ cup grated Parmesan cheese 1 teaspoon Italian seasoning 1 cup fresh spinach, chopped

In a large skillet, melt butter over medium high heat. Add chicken breasts and cook until brown. In a 3 to 4-quart slow cooker, place chicken breasts. In a bowl, mix together all other ingredients except spinach and pour over the chicken. Check the cooker in 4 hours for the interior temperature of the chicken which should be at 165°F. When the chicken is done, add in the spinach and continue cooking for 10 more minutes. Serve over cooked linguine.

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Your complete Pennsylvania Dutch Bulk Food Store! 302 East Main St. • At the intersection of Main St. and Standard St., Historic Elkin • (336) 835-1426 Mon–Sat, 9am–6pm We accept EBT • All major credit cards Ja nua ry -Februar y 2 018




Warm Winter Food


Soup is notorious for being yummy in any season, being clear (broth) or thick (potage) and can be hot or cold. Somehow there is nothing as comforting after a lengthy morning jog or a chilly dog walk that soup can’t cure. Going back only as far as early American history, soup recipes were found in William Parks’ colonial cookbook in 1742. As a country of immigrants, soups varied by country: German immigrants brought their potato soups, Hungarians came with Goulash, Gumbo moved in as a traditional Creole soup and Minestrone traveled here with Italians. The list is virtually endless because today we are still creating new popular soups…Taco soup is still a winner! Canned soups came about in the late 19th century and became a savior to American working women. Still today tomato, cream of mushroom and chicken noodle soups stand high on the most popular list. Warm your bones with these soup recipes or plan a soup party serving all three with fruit, cheese and an assortment of crackers and rolls! 28

Ya dk i n V al le y M agazine

Shrimp and Okra Gumbo Submitted by Judy and Bill Alexy

10 ounces okra 2 Tablespoons olive oil 1/4 cup margarine 2 cups diced onion 2 green peppers, cut in 1/2-inch pieces 1/4 teaspoon minced garlic 1/4 cup flour 1 (28-ounce) can tomatoes 2 (10 3/4-ounce) cans low-sodium chicken broth 2 bay leaves 1/4 teaspoon thyme leaves 1/4 teaspoon hot pepper sauce 1/2 teaspoon Worcestershire sauce 1 teaspoon salt 1 pound shrimp, shelled and cleaned Wash and dry okra. Cut in 1/8-inch slices. Heat olive oil and margarine in heavy saucepan over medium heat. Sauté okra, onion, pepper and garlic for 3 to 4 minutes, stirring constantly. Sprinkle with flour and continue stirring until flour becomes golden brown. Add next 8 ingredients. Cover; bring to boil. Simmer, uncovered for 45 minutes. yad kinvalleymagazin

Potato-Almond Soup

Mexican Vegetable Soup

1 (10 3/4-ounce) can cream of potato soup, undiluted 1 1/2 cups half and half cream 1/2 cup slivered almonds 1 (10 3/4-ounce) can beef consommé Dash of pepper Parsley garnish optional

1 medium onion, chopped 1 teaspoon canola oil 1 (4-ounce) can green chilies chopped 1/3 cup raw brown rice, chopped 1 (12 to 16-ounce) can black beans, rinsed and drained 1 (8-ounce) can stewed tomatoes Or 1 cup fresh tomatoes chopped 2 teaspoons freshly ground cumin 2 teaspoons chili powder 1 teaspoon oregano 3 cups vegetable stock

Submitted by Dorothy Baker

In a blender, place soup, half and half and almonds. Blend until smooth. Add beef consommé and pepper. Cook over medium heat until thoroughly heated. Garnish with parsley.

Italian Wedding Soup Submitted by Judy Oakley

Submitted by Deborah Morris

Sauté onion in oil. Add chilies and rice; sauté lightly. Add remainder ingredients. Cook 30 minutes on gentle tea or until rice is tender. Garnish with chopped green onions, sliced black olives or finely chopped celery. Serve with grilled flour tortillas with or without cheese inside.

Meatballs: 1 pound ground beef 2 eggs 1/4 to 1/2 cup grated Romano cheese Mix all ingredients together. Put oil on hands and cookie sheet. Make marble-sized meatballs. Bake at 350°F until lightly browned. Soup: 3 pounds escarole 1 (3 1/2 to 4 1/2-pound)stewing chicken 1 onion, chopped 1 Tablespoon fresh parsley 1/2 cup Italian bread crumbs 1 clove garlic, finely chopped Salt and pepper to taste Several pieces of celery, diced, opitonal 2 eggs, beaten 1/4 cup Romano cheese Wash escarole twice. Cut into bite size pieces. Boil until barely tender; drain. Put chicken, onion and water into a 4 to 6-quart pot. Boil, then reduce to simmer until chicken is render. Strain chicken and onion from broth. Debone chicken; discard bones. Add small pieces of chicken, celery, salt and meatballs to broth. Simmer about 10 minutes. Add escarole. When serving, bring to a boil; slowly drizzle eggs mixed with cheese into soup mixture. Stir as the egg mixture cooks—it gives the soup a wonderful flavor. ya d ki n va l l e y magazi

Ja nua ry -Februar y 2 018


Laura’s photo by Amanda McCann Photography

foodsandflavors ~™ Laura Mathis

Laura Mathis

Cayenne By Laura Mathis CAYENNE TEA 1/8 to 1/4 teaspoon cayenne powder 1 Tablespoon fresh lemon juice 1 teaspoon honey or to taste Bring 1 cup of water to boil. Place the cayenne powder in a cup, then pour the hot water over it. Add the lemon juice and honey, and stir. Sip slowly, once it has cooled a bit. The hotter you drink the tea, the better it works.

Laura Mathis is proprietor of Herbal Accents/Mrs. Laura’s Rolls “Accent Your Life with Herbs” Offering Private Garden Luncheons, Gifts & Tea Time Accessories, Artisan-Style Baked Goods in a beautiful historic garden setting. Call: 336-998-1315 for additional information or view


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Cayenne, a member of the Capiscum annum family, also known as chile and chili pepper, is a hot and spicy herb with many uses in the kitchen as well as benefits for your health. Cayenne is often referred to as a pepper, but it is not a Piper genus such as black pepper. Instead, it is grouped with bell pepper and jalapenos. The Cayenne pepper plant is a relatively small, hardy plant measuring no more than two to three feet tall and will grow in nearly any soil type, although it prefers semimoist soils. In some countries such as the Philippines, China, India, as well as a vast area of the Americas, the cayenne typically thrives in wild settings. Cayenne pepper is best known as a culinary spice. Commonly integrated into soups and stews, it is also a welcome addition to meat-based preparations, vegetable-based dishes and even a limited number of desserts. While it is not as wellknown, the use of its leaves and (on occasion) its flowers as a vegetable is quite common in Asia and Eastern Europe. The leaves, usually fresh (but sometimes dried) are integrated into soup-based dishes and used sometimes as a garnish for meat dishes. Cayenne pepper can be infused in vinegar or oil, and used for culinary and medicinal purposes. Infused in vinegar (by itself or combined with other medicinal plants) it makes an excellent antiseptic for minor wounds or as a great hair rinse that helps to improve and encourage hair-growth while keeping common scalp problems at bay. Steep it in your favorite oil base and it is an excellent liniment or ointment for general aches and pains. Its anti-inflammatory and analgesic properties make it extremely useful for the management of arthritis and rheumatism. As with any topical cream or oil, I recommend a patch test to insure no mild rashes or discomforts occur. Cayenne is best for people who tend to be cold natured, have stagnant digestion, or experience excessive fatigue due to a lack of nutrients. Cayenne is a premier herb for warning and stimulating digestion. Feel a cold coming on? Drinking a hot cayenne tea is known to speed the healing process and shorten the duration of a cold or flu. It also feels good on a sore throat. While cayenne pepper is relatively safe to use, there are dangers associated with excessive consumption of cayenne peppers which can result in mild diarrhea, vomiting and elevated body temperatures. Along with all of its relatives, cayenne peppers should be avoided by individuals who regularly experience heartburn. To avoid stomach upset, consume cayenne with a meal and use just a few sprinkles to spice up your meal or for therapeutic use, an amount of 1 to 10 grams per day is recommended. yad kin valley ma gaz

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Join our Best Cooks by sharing one of your favorite recipes.

Susan Poole’s Orange Crush Pound Cake

It can be an original, an old family favorite or a dish you’ve tweaked to make your own. The Best Carrot Cak

e with Cream Cheese


Cream Cheese Frosting

softened 1 stick salted butter, cream cheese 1 (8-ounce) package ct 1 teaspoon vanilla extra ring 1 teaspoon butter flavo d) (sifte sugar ered 4 cups powd 4 ingredients; Cream together first . sugar ered powd add then slowly istency. to your preferred cons May use milk to thin

Be sure to include all the prep and baking steps and important elements such as pan sizes. And tell us about your dish. Is it one your Mom made? Is it a family tradition for Sunday dinner?

When we publish your recipe in the magazine and/or in our Best Cooks Cookbooks we’ll send you $25 along with a Yadkin Valley Magazine Coffee Mug and 50 recipe cards of your Best Cooks Recipe. Email your entry to: or mail to: Best Yadkin Valley Cooks, 413 Cherry Street, East Bend, NC 27018


Yad k i n Va l l ey Magazine

Susan Poole

“I am always looking for different recipes, especially when it comes to sweets. Found this pound cake recipe in a newspaper several years ago that I make and take to my church for occasions that need desserts. This pound cake has a different texture that is pleasing. The icing only makes enough to cover the top of the cake and it adds a little extra sweetness. I was excited when John and Barbara published their cookbook about pound cakes and already have made some pound cakes from recipes in the cookbook.” Susan is a retired educator and proprietor of the Pilot Artisans in Pilot Mountain. Always interested in painting since childhood, her shop offers painting lessons as well as locally handmade art and craft items from notecards, soaps, stitchery, even jars of soup! 2 ¾ cups sugar 1 cup Crisco shortening ½ stick of butter 1 cup of Orange Crush soda 5 eggs ½ teaspoon salt 3 cups cake flour 1 teaspoon vanilla 1 teaspoon orange flavoring Cream together butter, Crisco, sugar. Add eggs, one at a time, beating well. Cream until light. Sift dry ingredients and add alternately with Orange Crush soda. Add Flour. Pour into tube pan. Bake at 325°F for 1 hour and 10 minutes. Icing 1 cup powdered sugar 3 ounces cream cheese ½ teaspoon vanilla flavoring ½ teaspoon orange flavoring yad kin valley ma gaz

Bacon/Cheese Appetizer Have you noticed men who cook like those quick and direct recipes with no fluff? Well, Barry Crissman’s appetizer, served at the last gathering of the season at the Historic Richmond Hill Law School site, for a cool fall day’s U.S. Flag dedication ceremony by Troop 699 was perfect for all guests, young and old. Trust me—there was no way to eat just one appetizer. Barry is a full-time truck driver, husband, father, volunteer fireman, farmer and also volunteers with the Richmond Hill Law School Commission as a board member. When there is extra time he rides his horse around the Crissman farm and if he can get fresh sweet potatoes, he makes a killer sonker! This is a perfect snack for those upcoming snow days…happy prepared and buy these supplies for your pantry! 1 pound of bacon 1 package shredded cheddar cheese Wonton wrappers 1 red Bell pepper, grated

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Barry Crissman 1 sweet onion, grated Regular size muffin tin Cooking spray

Cook bacon, drain, cool and then crumble. In an oven dish, add grated pepper, grated onion and 1/3 of the cheddar cheese. Mix well. Bake in a 350°F oven for 8 minutes. Spray muffin tins and place 2 wonton wrappers, crisscrossed in each cup. Spoon bacon and cheese mixture into cups. Top with remaining cheddar and bake at 350°F for an additional 8 minutes or until cheese is melted. Barry has friends that like their appetizers hot and spicy so he uses a hot sausage instead of bacon while the other ingredients stay the same.

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So, Where’s Your Dunkin? 2020 S. Hawthorne Rd & 3475 Robinhood Rd in Winston-Salem 2385 Lewisville-Clemmons Rd, Clemmons 1452 Yadkinville Rd, Mocksville 1801 Hwy 421, Wilkesboro (in Walmart) Open 5AM Complete Our Survey & Get a FREE Donut!

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foodsandflavors~™ cookbook collector with Caroline Donalson Pear Nut Bread

Submitted by Molly Bowman 1/2 cup oil 1 cup sugar 2 whole eggs 1/2 cup sour cream 1 teaspoon vanilla 2 cups all-purpose flour

1 teaspoon baking soda 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup chopped walnuts 2 or 3 pears, peeled, chopped to make 1 cup

Preheat oven to 350°F. Mix oil and sugar. Beat in eggs, sour cream and vanilla. Sift together flour, salt, soda, cinnamon. Add nutmeg.

Sausage and Cheese Muffins Submitted by Linda Dekle

The Quaker Gap community is nestled at the foot of Cook’s Wall, adjacent to Hanging Rock State Park in central Stokes County. You’ll find a history of the Quaker Gap Community—part of a community organization started in 1954. Enjoy a well blended “batter” from 123 pages of tried and true recipes in a new cookbook called Recipes and Remembrances. David Tedder spearheaded the project with his community folks and got to see the results of his efforts published before he passed in November. Lewis Carroll wrote the introduction with even more memories of those who “could, would and did.”

1 pound Jimmy Dean sausage, cooked, drained 2 cups sharp cheddar cheese, grated 1 cup sour cream 2 1/2 cups Bisquick Mix all ingredients. Grease muffin pans and fill. Bake at 350°F for 25 to 30 minutes. Brown well on top.

For more information, call Lewis Carroll at 336-983-3415, $10, you pick up.

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Grammy’s Oatmeal Bread Submitted by Charlotte Offerdahl 2 packages yeast 1 cup water 2 Tablespoons shortening 3 cups oatmeal 3 cups boiling water 1/2 cup brown sugar 1 1/2 Tablespoons salt White flour Mix shortening, oatmeal, 3 cups boiling water, brown sugar and salt. Cool to almost lukewarm. Add another cup of water and yeast. Add enough white flour to make a rather stiff batter. Let rise to double in bulk, then add enough flour for a real stiff dough. Let rise to double in size again. Place on floured board and divide into 4 loaves. Let rise. Bake 20 minutes at 375°F then reduce heat to 350°F and bake for 45 minutes.

Bea Hall's Corn Bread Submitted by Nancy Hall Miller

1 (8 1/2 -ounce) can creamed corn 1 cup sour cream 2 eggs 1/2 cup oil 1 cup self-rising corn meal 2 teaspoons baking powder 3 Tablespoons Bisquick Stir all ingredients together. Bake in a square baking dish at 400°F until brown.

Share your cookbook with our readers! We would be happy to review your cookbook free of charge ...simply mail us a preview copy to Yadkin Valley Magazine, 413 Cherry St., East Bend, NC 27018 and all the ordering information for readers wanting to buy a copy of your cookbook.

When Cold Winter Winds Blow We’re really good at helping keep your family warm & comfortable Scheduling a BI-ANNUAL TUNE-UP for your heating and cooling system is as 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.

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Ja nua ry -Februar y 2 018


foodsandflavors~™ in Amanda’s Kitchen Here in the Yadkin Valley we have our own "chicken stew time of the year" usually ranging from late September to early November. My husband Nathan and I usually receive enough chicken stew invites to count on both hands. Every year we cook over an open fire in my grandpa Dale's prized chicken stew pot—how old that thing is I will never know. The ritual itself seems to be a deep rooted tradition in almost every family; once it's too cold to cook this stew outside just bring it inside and cook on a stove—it's just as satisfying and half the work!

Amanda Joyner Country-Style, Old Fashioned

Chicken Stew

1 small pack of chicken thighs 1 small pack of chicken breast 4 cups of water 3 cups of whole milk 1 stick of butter Salt Pepper Red pepper flakes In a 5-quart pot bring water and chicken to a boil. Cook chicken until done (this will vary depending on chicken size) I usually cook from 45 minutes to an hour on medium boil. Once the chicken is done remove from pot and place on a plate to cool. Add milk, butter, salt, pepper and red pepper flakes to taste. Continue to heat on medium low. Once chicken has cooled to the touch remove the skin and meat from bones and shred. Big and small pieces work great. Return chicken to the pot and continue to heat, serve and enjoy!

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foodsandflavors ~™ Chef Catherine Rabb

by Catherine Rabb

Senior Instructor College of Culinary Arts Johnson & Wales University 801 West Trade Street Charlotte, NC 28202 980-598-1450

I work at a culinary school, with dozens of chefs. We share a big communal office. One of the most fun parts of the job is that all of the chefs bring things into the office that they are “working on.” New bread recipes, fun sauces, homemade pretzels, and delicious scones appear on the table in the back of the office regularly. Recently Eddie and Susan Batten, a husband and wife team (Eddie teaches in the Baking and Pastry program, Susan in the Culinary program) brought in a tray of the softest, most delicious caramels, intensely flavored with apples. They were wrapped like old fashioned caramels in parchment paper twisted at the ends, and utterly delicious. They tasted like the best bite of a caramel apple, and I was enchanted. So was everyone else, by the way—they disappeared within minutes.


Yad k i n Va l l ey Magazine

Reduced Cider The secret ingredient in this recipe was reduced cider. It’s literally the simplest thing; slowly, slowly simmer cider on the stove uncovered, stirring occasionally until it coats the back of a spoon and looks like syrup. This takes about four-five hours so it’s a good rainy day project. I’ve also done it on low in a crockpot. It’s just marvelous, rich with concentrated apple flavor, and the best part? Literally any cool weather dish is enhanced by a bit of this. An added bonus is that it makes the whole house smell wonderful. I’ve found endless uses for it. I began with sweet dishes. I made an apple crisp, and drizzled a little cider reduction over the top of the crisp before baking, then served with vanilla ice cream drizzled with the cider. Lovely. I’ve made apple scones, tossed apples for pie in it before putting in the pie

crust, and apple crumb muffins adding a bit both to the apples and the batter. Apple-cinnamon pancakes with the cider reduction instead of syrup were amazing. The cider also shone in savory dishes and I’ve tried it with just about everything; as a glaze for pork tenderloin, in a vinaigrette for a winter salad, tossed with Brussel sprouts cooked with bacon, drizzled over sautéed cabbage and apples, and part of the braising liquid for short ribs. The flavor is so intense that a little goes a long way, and it’s really fun to play with and easy to be creative –just add a little to recipes that you already love, and taste the flavor boost the cider gives. And those amazing caramels? Here’s the recipe...



Delicious Caramels 2 cups heavy cream 1 cup light Karo 2 cups sugar 6 Tablespoons unsalted butter ½ cup boiled cider ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon allspice

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Jasper Leather Rocker Recliner Combine the cream, sugar, Karo, butter and cider in a heavy saucepan. Bring to a boil to dissolve the sugar. Reduce to medium-high heat, and cook until the mixture reaches 248°F on a candy thermometer (about 20 minutes). Remove from heat; add salt and spices. Pour hot caramel mixture into an 8X8-inch pan that has been oiled and lined with parchment. Let sit at room temperature about 12 hours before cutting into desired size. Wrap in parchment. Note: Eddie credits the King Arthur Flour Company for the recipe.

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foodsandflavors~™ Jan Kelly

Jan Kelly NC Egg Association

We plan for our future, so our loved ones don’t have to do it for us. Nationwide offers long-term care options to help you financially prepare for unexpected events down the road. This way you can spend more time with your family and less time thinking about “what if?”

For those of us who love breakfast for dinner, these recipes are flexible yet flavorful, colorful and easy to fix. It’s so important as we raise our kids to be sure they get all the protein they need for a healthy body and brain. These warm recipes fit into the chilly winter and snow days for dishes to please all at the table.

Wonton Baked Eggs 12 wonton wrappers (3 1/4 x 3-inch) 6 Tablespoons chopped ham or cooked crumbled bacon 6 Tablespoons shredded cheddar or Parmesan cheese 6 eggs 2 Tablespoons chopped green onions

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Heat oven to 350°F. Coat 6 muffin cups (2 1/2 to 3-inches) with cooking spray. Gently press 2 wonton wrappers into each cup, placing the second wrapper at a slight angle to the first wrapper. Sprinkle ham and cheese evenly onto wonton wrappers, making an indent for the eggs. Break and slip an egg into each wonton-line muffin cup. Top with green onions. Bake in center of oven until egg whites are completely set and yolks begin to thicken but are not hard, about 25 to 30 minutes. Makes: 6 servings. Serve with salsa, if desired. yad kin valley ma gaz

Asparagus Soup with Fried Egg Baguette

2 1/2 cups ready-to-serve reduced fat chicken broth 1 pound asparagus, trimmed, cut into 1 1/2-inch pieces 1/3 cup chopped onion 1 1/2 cups fat-free half-and-half 4 ounces Neufchatel cheese OR cream cheese, softened 6 slices French bread, toasted (1/2-inch thick) 6 fried eggs


Heat broth in large saucepan to simmering. Add asparagus and onion. Bring to a boil; cook until asparagus is tender, about 5 to 7 minutes. Stir in half-and-half and cheese; cook over low heat until cheese is melted. Ladle soup into 6 small bowls. Top with toast and fried egg. Serve immediately.



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Pomodoro Egg Bake 4 medium tomatoes 1/2 cup shredded Parmesan cheese, divided 4 eggs 2 Tablespoons thinly sliced fresh basil 4 English muffins, split, toasted

cherry street farmhouse™ everything for Yadkin Valley Magazine

Heat oven to 350°F. Cut the top fourth off each tomato. Scoop out the tomatoes, leaving a thick shell intact. Remove any liquid from inside the tomato with a paper towel. Place tomato shells in a 8-inch square baking dish. Sprinkle 1 Tablespoon Parmesan cheese in each tomato. Break and slip an egg into each tomato shell. Sprinkle basil over eggs. Bake until egg whites are completely set and yolks begin to thicken but are not hard, about 30 to 35 minutes. Sprinkle remaining cheese over the eggs. Serve with English muffins. Makes: 4 servings.

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Edamame: The Wonder Bean written by Stephanie Koreneff

When I first read about edamame, I had two questions. The first was “What is it?” and the second was “How do you say that?” Pronounced eh-duh-MAH-may, it’s basically a fancy word for soybeans that have been harvested before the bean itself has a chance to harden. You can buy them in the store either shelled or still in the pod. So, being the health-nut that I am, I decided to do a little research on edamame to see if they lived up to the hype. In addition to being really yummy, these little beans are nutritional powerhouses. They’re high in protein and iron, making them an ideal component for those who follow a plant-based diet. They are high in iron—one half cup delivers about the same amount as a four ounce chicken breast—and also Vitamins A and C and fiber. Edamame is naturally gluten-free, low-calorie, and has little to no cholesterol.

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You’re probably thinking it can’t get much better, right? But we haven’t even looked at the ways that it can help your body. While everyone is different and may experience things differently, some of the research on edamame has concluded that it can help maintain healthy cholesterol levels. Long-term consumption may help prevent bone loss and promote a healthy heart. There are even some studies that suggest it can help hypertension. And as an added bonus for those who are trying to watch their weight, edamame is so high in protein and fiber that you feel fuller without having to eat as much. Have I convinced you to give it a try? I hope so because the recipe below is delicious. I’ve used it for several family meals, and it has always been a hit. Use it as a side dish for upcoming holiday gatherings or for your own meals at home. It pairs great with any meat. Bon appétit!

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Sorry, Stephanie’s edamame recipe from the November/December magazine got lost somewhere! Here it is! Stephanie says, “I usually buy frozen shelled edamame. You can get this at Wal-Mart and I think I've seen it at Food Lion too. All I do is stick it in the microwave for a minute or two and it's ready to eat. Here are the directions for my recipe,” 1 pound frozen, shelled edamame 3 Tablespoons olive oil 3 Tablespoons soy sauce 2 teaspoons sugar Garlic (to taste) Put frozen edamame in microwave to heat per directions on the bag (usually a minute or two). While it heats, combine olive oil, soy sauce, sugar and garlic in a sauté pan over medium-high heat. The consistency should be a little on the thicker side, so add as much garlic as needed/desired. Once it starts to bubble, drain edamame and add to the sauce. Reduce heat to medium, stirring often. It won't take the beans long to get a brown-ish color, so once you see that, they are done. Serve hot.

Ja nua ry -Februar y 2 018


foodsandflavors~™ Chef Jeff’s Helpful Hints With shorter days, and longer nights, meal prepping in the winter can leave you with more time to warm up by the fireplace. Casseroles are easy to prepare, and they are one of the most convenient comfort foods to look forward to coming home to. With only one pan, cleanup is also a breeze! Since nothing beats the simplicity of throwing an already prepared casserole into the oven, here are some helpful hints to get you started in preparing yours:

1. Prepare ahead of time to save time: One of the joys of casseroles is that they can be made a few days in advance, or frozen for up to three months. Marinating in the refrigerator for a couple of days will also develop more flavors. This saves a lot of time when preparing dinner because they only need to be finished in the oven before digging in for dinner. To maintain freshness in the fridge and for ease of cooking, wrap in aluminum foil.

By Chef Jeff Harris Admissions Classroom Presenter-Culinary Johnson & Wales University

2. Toppings can add variety: Crispy and crunchy toppings are one way to elevate your casserole to the next level. Panko Bread crumbs, French fried onions, tortilla chips, and even potato chips will add a crunch factor to take your casserole to the next level. Add your topping directly during the last 15 minutes of baking to ensure moisture doesn’t cause it to become soggy before consumption.

Calming Casseroles for Cold Winter Nights

Like to learn about a career in culinary arts? Contact: Johnson & Wales University Charlotte Campus Tours: Monday-Friday (9am & 1pm) For More Information: 980-598-1100 or 1-866-598-2427 • mail to: 46

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3. Give a Second Life to Leftovers:

4. Precook to save time:

Another boon to a casserole is it can use up leftovers while making it even more delicious. Last night’s pasta can make a great base for tomorrow’s casserole, while leftover meat can again be the star of the show. Save your casserole for a Saturday night dinner in order to put all of your weekly leftovers to good use!

5. Size Matters—Choose the Correct Dish:

In order to save on baking time, and to ensure everything is fully cooked, consider precooking some of your ingredients. Meats can be sautéed ahead of time to brown, and then drained of excess fat before utilizing in your casserole. Large starches, such as potatoes, can be parboiled to minimize the amount of time your casserole takes to cook or reheat. Consider blanching your vegetables before adding to your casserole to easily ensure they are fully cooked.

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While baking dishes come in a variety of shapes and sizes, each size can produce a different result in your end product. If you use a shallow dish you will end up with a crunchier top layer and a shorter cooking time. A deeper casserole dish will cook slower, but is better for starchy ingredients (such as potatoes) that take longer to cook. If you are looking to save some time, disposable aluminum dishes work best. Keep in mind the disposable dishes will heat up faster and are better used with a lower heat.

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foodsandflavors~™ cookbook collector

The first in a series of Cookbooks sharing great foods from our magazine’s recipe collection, including many favorites from more than 18 years of foods that have appeared in the pages of Yadkin Valley Magazine. We’d just like to say: Thank you! The response to 52 Pounds has been amazing. We are truly honored that ALOT of you gave the book as a Christmas gift. We’ve heard cooks have tried and enjoyed many of the recipes. If you didn’t get a chance to get a copy, there are a limited number of books left. Just visit our retail partners listed below. And a special THANK YOU to our retail outlets. We have two more cookbooks “in the works” for 2018, one this Spring and another next fall...more info soon. 126 black and white pages filled with a simple to make, delicious pound cake for every week of the year... from scratch, mixes and with a wide choice of toppings Clean, crisp and clear design Spiral bound lays flat for easy reference when using

12.95 plus tax


52 Pounds and then some is available at these locations...


Shiloh General Store 5520 St. Paul Church Road Hamptonville

Something Special 615 Cherry Street North Wilkesboro

Aladdin’s Hallmark 2119 North Bridge Street Elkin

Talley’s Flower Shop 322 South Main Street King

Wilkes Country Corner 302 10th Street North Wilkesboro

Lewisville Country Market 6373 Shallowford Road Lewisville

Dalton’s Crossing 102/104 E. Dalton Road King

Melody Stores 101 Sixth Street North Wilkesboro

Dero’s 2671 Lewisville-Clemmons Road Clemmons

Mill Creek General Store 541 West pine Street Mount Airy

Teresa’s Carousel Cafe 1510 Mall Square Wilkesboro

Polka Dots 104 Elm Street Yadkinville

Mayberry Market & Souvenirs 182 North Main Street Mount Airy

Pilot International Gift Shop 711 East Main Street Pilot Mountain

Whisper & Wings 237 East Main Street Yadkinville

Yadkin Valley General Store 302 East Main Street Elkin

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We have been thrilled to discover more luscious pound cake recipes from our readers...sounds as if 52 Pounds and then some! will have a second enlarged edition in the future!

Blueberry Pound Cake

2 cups granulated sugar 1 cup shortening 4 whole eggs 1/4 teaspoon yellow food coloring 1/2 teaspoon almond extract 1 1/2 teaspoons vanilla extract 2 Tablespoons butter flavoring 3 Tablespoons lemon extract

1/2 cup buttermilk 3 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 cups whole blueberries, rinsed and drained

Cream sugar and shortening. Beat in eggs, one at a time until evenly distributed. Fold in berries reserving a few for garnish. Pour into greased tube pan. Bake in a 325°F oven for 1 hour and 10 minutes. While cake is warm brush on glaze coat.


1/2 cup granulated sugar 1/4 cup water 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract

1/2 teaspoon butter flavoring 2 teaspoons lemon extract-divided 3 Tablespoons milk 2 cups powdered sugar

Combine sugar, water and flavorings except 1 teaspoon lemon, in a small saucepan. Bring slowly to a boil, stirring frequently. Simmer 3 to 4 minutes. Apply to cake while warm. Combine 1 teaspoon lemon extract with milk; add to powdered sugar, blending well. Drizzle on cake and garnish with blueberries.

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dessert tray this time... with almonds! The cheesecake that will get you back into baking…well sort of. This one is easy, requires minimal skill and no oven! (Yep - includes the crust too). If you are after a simple dessert recipe, look no further than the...

Amaretti Cookie

No Bake Almond Cheesecake


1 1/2 cups oats 1/2 cup mixed nuts 2 Tablespoons honey 1 Tablespoon coconut oil


1 cup coconut milk 1 cup almond milk 2 Tablespoons almond butter 1 teaspoon cinnamon

1 teaspoon nutmeg Pinch of salt 3 egg yolks 2 Tablespoons honey 2 Tablespoons coconut oil, melted 1/2 cup Ricotta (optional)

Topping Dark chocolate (1/2 shaved, 1/2 melted)

For the crust, combine all ingredients into a blender; blitz until combined. Press crust into a pie shell and put in the fridge to set for a minimum of 20 minutes. For the filling, bring together the coconut and almond milks, butter, cinnamon, nutmeg and salt in a small pot on low heat. Bring to a boil; simmer for 12 to 15 minutes or until creamy. Allow to cool. In a mixing bowl, whisk together yolks, honey and coconut oil before draining almond milk mixture through a sieve into the mixing bowl to combine. Pour entire mixture back into saucepan; stir on a low heat for 4 to 5 minutes or until mixture is thick. (Do not leave the stove top here, your eggs can curdle). Allow mixture to cool. If you wish to add the ricotta, fold it in at this point. Be sure that the mixture is well cooled before doing so. Remove crust from fridge; pour the almond milk filling in. Apply plastic wrap to the surface, pressing down for even coverage and pop in the fridge to set for 20 minutes (this prevents that skin from being created). Top with shaved chocolate and that amazing melted chocolate drizzle.

Amaretti Cookie If you’re looking for a gluten-free option, these bite-sized treats made with finely chopped almonds, chewy cherries and a hint of sage are ideal for a sweet snack, or topped with white icing and served as a yummy dessert.


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2 cups California almonds, whole natural 1/2 cup sugar 5 egg whites 1 teaspoon vanilla extract 30 cherries, dried, whole Sage icing (below), as needed

Icing: 1 cup powdered Sugar 6 Tablespoons heavy cream 1/8 cup sage, minced, set aside for garnish Preheat oven to 325°F. Using a blender or food processor, grind almonds and sugar together until fine. Mixture should look like coarse grits. Using an electric mixer, whip egg whites and vanilla extract until egg whites reach the stiff peak stage. (Pull whip away from egg whites, they should stand up with a slight curl on top). Using a rubber scraper, gently fold almond and sugar mixture into the egg whites until fully incorporated. Transfer mixture to a pastry bag with large round tip. On a parchment-lined greased baking sheet, apply cookies in 1-inch rounds to the tray. Leave roughly ¾ inch space between cookies. Place a whole dried cherry in the center of the cookies before baking. Place in middle rack of oven; bake for 10 to 12 minutes until golden brown. Remove from oven; place on a cooling rack to let cool. For icing, whisk together all ingredients until smooth. Once cookies are cooled, drizzle icing over top of each cookie followed by a sprinkling of the sage. yad kin valley ma gaz

Coconut Almond Chia Pudding 1 cup unsweetened almond milk 1/4 cup chia seeds 1 Tablespoon maple syrup 2 Tablespoons unsweetened toasted coconut flakes 1 Tablespoon crushed almonds In a medium bowl, blend almond milk with chia seeds and whisk immediately. Set aside for 5 to 10 minutes while the chia seeds expand, then whisk again. Stir in maple syrup and coconut flakes then divide into two small ramekins or jars. Top with crushed almonds and serve. The pudding will keep in the refrigerator for 1 to 2 days.

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Gift Certificates • Free Gift Wrap Come visit our showroom filled with finely handcrafted hardwood items from skilled Amish furniture craftsmen in Southeastern Ohio. We offer all types of furniture, including outdoor, for any area of your home, in your choice of finishes. Choose from our in-stock pieces or place custom orders. We stand behind our products to ensure you get the timeless furniture you want that will last for generations. Owners: Bill & Joyce Tucker

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607 S. Main Street, King 336.985.8109 Tuesday-Friday 10:00-5:00 Saturday 10:00-4:00 or by appointment

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Ja nua ry-February 2 018


foodsandflavors ~™ Yadkin Valley Wines Wine Storage Basics

By John Byrd

I advise folks on my wine tours that if they plan to set aside some bottles of wine for later use, take heed in storing it. Heat is the number one enemy for wine. Temperatures of 75° or higher will age a wine more quickly And if it gets a lot hotter, your wine may get “cooked” resulting in wine that is flat and could cause a secondary fermentation with the cork pushing out of the bottle The ideal temperature range is between 52° and 62.° Wine can also be kept too cold which often happens when we store wine in the most likely place, the refrigerator. While this might be okay for a few days, it will not be okay for months. Temperatures in most refrigerators are below 45° and lack humidity, which tends to dry out the corks. Also of note, wine served too cold will not carry the same aromas and characteristics of wine served at about 10° warmer. Maintaining constant temperature is more important than large fluctuation in storage temperatures. Many people often think storing wine in the basement or cellar is the perfect place to store it. However, consider the temperature swings of most of these areas during the year and you will think twice about storing wine in a basement. The fact of the matter is simply to store it somewhere that has the least mount of temperature fluctuations even if it is not in the ideal temperature range as previously stated. Wine does not like large temperature swings with many a bottle being ruined by temperatures that are too cold or too hot. Sunlight can be a problem for long-term storage. Wine stored where sunlight is present for several hours a day can degrade and prematurely age wine. Ever wonder why wine is bottled in dark colored glass? Correct—to keep the light away from the wine. Don’t worry about household light, it doesn’t have the strong UV rays and won’t affect the wine nearly as much. Wine that is sealed by traditional corks require some extra attention when it comes to humidity—50 to 60% humidity is a good range for most corked wine— not too dry and not too wet. Dry humidity will cause the corks to dry out to the point of breaking apart when trying to open and also may cause air to get into the bottle, which we all know destroys wine rather quickly. Too much humidity causes mold on the outside of the bottles, which may not hurt the wine but will make for nasty bottles and corks. Rule of thumb is to store all bottles on their sides regardless of what type of closure. For real cork closures the idea is to keep the wine up against the cork at all times to keep it moist thus preventing it from drying out. I think wine bottles that are stored on their sides are easier to visually see and organize. Taking all the considerations we have discussed then the following will work for most of us that are not professionals and have our own climate controlled wine cellars. A closet in the spare bedroom, a dark hallway, a spare bedroom downstairs and yes, a temperature controlled wine cooler—all of these possibilities will fit the parameters of option for wine storage in your house. Personally, I have taken the temperature controlled cooler route because most of these coolers have digital temperature controls I can set for both storing and serving. Also, they eliminate the need for a wine chiller since the wine storage temperature will be below the serving temperature for most wines. You choose what will work in your house and I say,

Cheers and Happy Wine Storage thoughts sent your way.


Yad k i n Va l l ey Magazine

John & Carrie Byrd

The 2018 wine tour season starts with our annual Winter Fireplace Wine Tour visiting wineries with fireplaces. The first stop is Medaloni Cellars in Lewisville. Lunch will be at Shiloh General Store, followed up with a tasting at Dobbins Creek and a tasting/vineyard tour at Piccione. Grab your Valentine for a Valentine Weekend Wine Tour on February 17. Head out to the Yadkin Valley to visit some great wineries with tasting and lunch at Herrera Vineyards, a tasting/vineyard tour at Stony Knoll and ending with a wine or beer tasting at Round Peak Vineyard. To book your tour or learn more: John or Carrie Byrd Yadkin Valley Wine Tours 336-408-3394

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foodsandflavors~™ Carmen Long

photos & text by Carmen Long Family and Consumer Agent N.C. Cooperative Extension Surry & Alleghany county centers.

...a great place to pick up your FREE copy of

201 N. State St., Yadkinville 825 N. Bridge St., Elkin 54

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Hot Cereals for Cold Days

Sitting down to a breakfast of steaming hot cereal on a cold morning brings comfort. Not only does oatmeal warm you up, it is delicious and a wonderful whole grain option to include in your diet. There has been much information the past few years stating the nutritional benefits of oatmeal. According to The American Journal of Clinical Nutrition, September 2015, whole grain oats specifically seemed to be linked with the greatest cholesterol lowering effects compared to other whole grain foods. Scientist found that eating whole grains is linked to a lower LDL (“lousy or bad”) cholesterol level and did not have a major effect on HDL (“happy or good”) cholesterol levels. Where cholesterol levels are involved, if an individual can reduce their LDL levels and total cholesterol, their heart will thank them. When we think of oatmeal, you may have an image of the man on the Quaker Oatmeal box. In 1877, The Quaker Man became America’s first registered trademark for a breakfast cereal. The man dressed in traditional Quaker clothes was selected because of the values of honesty, integrity, purity and strength associated with the Quaker religion. These characteristics were positive for a brand of breakfast cereal as well. Which oatmeal is which? Learn a little bit about the different types of oats and what is best suited for your need or recipe from the Whole Grains Council. When you harvest and clean the oats, removing the inedible hulls you are left with grain kernels called groats. Available in health food stores, groats take the longest to cook. Steel cut oats, sometimes called Irish oatmeal, have gained in popularity in recent years. If you don’t think you like oatmeal, don’t mark it completely off your list until you try the steel cut variety. They have a different texture than regular oatmeal. To make steel cut oats, the groats are cut into two or three pieces with a sharp metal blade. It is easier for water to soak in the smaller cut pieces so steel cut oats cook quicker than groats. Rolled oats (sometimes called old fashioned oats) are just what their name says. Groats are steamed and then flattened or rolled into flakes. This process creates a greater surface area allowing the rolled oats to cook faster. The rolling process also helps the oats to stay fresh longer by stabilizing the healthy oils. Quick cooking or instant oats are more flattened and steamed than rolled or old fashioned oats so they cook even faster. The texture of these more processed oats is softer than the less processed varieties. Growing up we often ate oatmeal in the winter for breakfast, but thought brown sugar was essential. There are endless recipes to enjoy this hot breakfast staple that don’t include a little oatmeal with your brown sugar. One of my new favorites is to stir a spoonful of crunchy peanut butter and some sliced banana in my oatmeal. The peanut butter provides some protein which keeps me full longer and the banana is a natural sweetener. Try one of these recipes and serve up a bowl of oatmeal to warm up your morning while helping your heart. yad kin valley ma gaz

Shiloh General Store and Bakery What’s New for 2018? Delicious Homestyle Dishes like Meatloaf, Lasagna Chicken Pot Pie and more all made with the goodness and comfort of home

Enjoy our side dishes like: Beets, Bread & Butter Pickles, Apple Sauce, Okra, Old Fashion Sauerkrautt, Pickled Asparagus

bakery fresh sourdough rolls

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With our StoItzfus Kitchen entrees, our huge selection of sides, our bakery fresh sourdough rolls and homemade desserts... We’ll help you make a delicious and easy to prepare Dinner from start to finish.

...a word about cheese. According to a recent article in Hoard’s Dairyman Magazine some of the cheeses at the big box stores contain as much as 7.8% cellulose filler (that’s wood!) Know that our cheeses contain no wood filler, just delicious, fresh cheese.

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Our Regular Hours: Tuesday - Saturday return beginning in March

Overnight Apple Peanut Butter Oatmeal 1 cup steel cut oats ¼ cup light brown sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon salt 3 ¼ cups water ¼ cup creamy peanut butter 2 medium apples, peeled, cored, cut into ½-inch pieces Coat the inside of a 5 to 6 quart slow cooker with cooking spray or use a disposable slow cooker liner. Combine the oats, brown sugar, vanilla extract, cinnamon, salt and 3 ¼ cups water in the slow cooker. Add the peanut butter and whisk to blend. Stir in the apples, cover and cook on low heat for 8 hours. Incorporate the somewhat crusty oatmeal stuck to the sides and bottom by stirring for 2 to 3 minutes. Serve warm. Source: Oldways Whole Grains Council

Peach Blueberry Oatmeal

Banana Split Oatmeal Yogurt and bananas turn oatmeal into a healthy breakfast or satisfying snack. Makes: 1 serving. 1/3 cup oatmeal (dry, quick-cooking) 1/8 teaspoon salt 2/3 cup water (very hot) 1/2 banana (sliced) 1/2 cup yogurt (non-fat), vanilla or flavor of your choice ½ Tablespoon mini chocolate chips (optional) In a microwave safe cereal bowl, mix together the oatmeal and salt. Stir in water. Microwave on high power for 1 minute. Stir. Microwave on high power for another 30 seconds or until desired thickness. Stir again. Top with banana slices, yogurt and mini chocolate chips. Adapted from: University of Nebraska Cooperative Extension 56

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3 cups old-fashioned oats ½ cup packed brown sugar 2 teaspoons baking powder ½ teaspoon salt 2 egg whites 1 egg 1¼ cups fat-free milk ¼ cup canola oil 1 teaspoon vanilla extract 1 (15-ounce) can sliced peaches in juice, drained and chopped 1 cup fresh or frozen blueberries 1 cup chopped walnuts Additional fat-free milk, optional Preheat oven to 350°F. In a large bowl, combine oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries. Transfer to a 11x7-inch baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350°F for 35 to 40 minutes or until top is lightly browned and a thermometer reads 160°F. Serve with additional milk if desired. Source: Oldways Whole Grains Council yad kin valley ma gaz

Irish Oatmeal with Apples 1 cup steel-cut oatmeal 4 cups water (we use slightly less) 4 small apples or pears, washed, cored and chopped (no need to peel them) Dash of cinnamon and/or nutmeg 1 handful walnuts or pecans (optional) Enough milk (soy milk and cow’s milk are both good) Measure oats into saucepan and add water. In general you want about 1/4 cup oats and 1 cup water per person. Use less water next time if you like drier oatmeal. Bring to a boil, then simmer “actively”—keep temperature where the oatmeal will bubble a lot but won’t start rising up the pan. Keep pan uncovered and stir every 5 minutes or so. Meanwhile, core and chop apples, into four microwave-proof cereal bowls. Add a little cinnamon and nutmeg to taste, then microwave uncovered bowls on high for 4 minutes. When the oatmeal has thickened as much as you like (takes about 15 to 20 minutes), spoon it into the four cereal bowls, right on top of the apples. Sprinkle with nuts; add milk as you eat it, to keep the thickness just the way you want.

Rolled Oats

Get a head start on your morning oats by combining steel-cut oats and water and bringing them to a boil the night before, as you clean up from dinner. Put a lid on the pan, turn off the heat and let cool. Put the cooled pan in the refrigerator overnight. In the morning, oats will finish cooking in just five minutes. Makes 4 servings. Source: Oldways Whole Grains Council

Steel Cut Oats

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Ja nua ry -Februar y 2 018


foodsandflavors ~™ Mary Bohlen

Mary Bohlen

Chili’s On! By Mary Bohlen

Back in the 50s our kitchen table fare was southern country and much simpler. Meals were basic, not loaded with spices or new recipe ideas we have today. My mother had a basic cookbook and lots of recipe clippings from magazines and newspapers, or hand written recipes from friends. I never had pizza until I was in high school and that was from a Chef Boyardee box mix made on a cookie sheet. Moma’s spaghetti and meat balls was nothing like what we think of the Italian dish today. Hot dogs and hamburgers were usually served on regular loaf bread. The food was good

and prepared by loving hands. The old ways are sometimes my favorites. Moma’s chili brings back fond memories of cold weather, delicious aromas from the kitchen and foggy windows from the steam of the cook pot. This simple recipe was pasted down from her mother. I still hold to the recipe and my sister is guardian of the vintage pot that was always used. I recall Moma started the chili early in the day and let it simmer for a good while and then just let it set until supper time. She always used ground chuck because she said it had the best flavor, and

McCormicks Chili Powder. Seems to me, it was even better the next day. Along with the chili we had Nabisco Saltine Crackers and a glass of ice tea. It couldn’t have been better. In the 1970s my sister started to work for the local newspaper and one of her co workers introduced her to a different chili recipe that now has become another family favorite. Chili night is always fun for us as we gather around the table with warm food, sharing times that are woven with laughter and love.

Grandma’s Chili Generous amount of ground chuck (about one lb.) 1 medium size onion 1 quart stewed tomatoes 2 cans kidney beans Salt and chili powder to taste Brown beef and stir in chopped onion. Mix well. Drain any liquids. Add remaining ingredients and simmer one hour. Recipe can easily be doubled. Leftover chili is delicious warmed up the second day.


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Three Hour Chili in 30 Minutes 1 1/2pounds lean hamburger meat 1 small chopped onion (optional) 1 package chili seasoning (use mild or hot according to your taste) 4 cans chili beans (not kidney beans) 2 cans stewed tomatoes 1 can tomato sauce Salt to taste Brown meat and onions, then drain. Add 2 cans of chili beans and 2 cans of tomatoes. If the tomatoes are whole, mash or cut up before you add them. Add sauce and chili seasoning. Stir well and let it begin to simmer. Empty one can of the chili beans in a shallow bowl; mash with a fork or put in a food processor. The beans need to be chopped as fine a possible. It will look like refried beans. Adding this to the chili will thicken it. Repeat with the remaining can. Salt to taste and let simmer for about 30 minutes. If your pot is aluminum, it will stick, so stir often and adjust heat. We like to put the chili on top of nachos or rice, or just in a bowl, then top with shredded cheese and sour cream. Yummy. By the way, the secret is to mash the beans. This recipe makes a lot so you can freeze some for another day.

Score a Touchdown at your Super Bowl party when you serve up our delicious Meats from Wings to Burgers to Steaks. Add our sides and fresh breads and you’re ready to dig in!

Remember too our Chicken/Ham/Sausage/Bacon along with Fresh Fish from the Carolina Coast

We offer Vacuum Packaging

You may want to consider a quicker and easier way by using Chili Beans that already are seasoned.

Chili Perfect

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133 Old Buck Shoals Road • Mount Airy 336-786-2023 Monday-Friday 9-6 Saturday 9-5 ya d ki n va l l e y magazi

Ja nua ry -Februar y 2 018


Growing their ABCs Jo Ann and Otis Church Below: Inside their North Wilkesboro store.


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In 2009, Jo Ann Church and her sister, Carolyn started selling Baby Gift Baskets online and quickly discovered— that was too much work! They didn’t retreat, they just attacked their dream in another direction renting booths in emporium-style shops in Boone and later in Mount Airy. While working full time jobs, the sisters restocked their booths on Sundays. Customers started asking for additional items such as sleepers and the business continued to grow. On a trip for a baby outfit, Carolyn headed to a small baby store in The Melody Square in North Wilkesboro only to discover the shop was gone. In moments Carolyn was on the phone to Jo Ann and A Baby Celebration, (ABC) was born. Starting with a small room, the business expanded. The sisters were both teachers and under the rule, you’re never too old to learn so they took evening business courses at Wilkes Community College, (WCC). Jo Ann says, “We were very thankful and appreciative of all the how-to’s we learned at WCC.” Carolyn passed away in 2011. Jo Ann talked with her husband, Otis and together they decided he would retire

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from his management position and join her at ABC. Once again ABC experienced a growth spurt as moms and grandmothers discovered this unique store filled with quality baby and children’s apparel and accessories. Growth jumped again with the addition of diaper bags and shoes. The items had to be first quality, only the best brand names—they cost a little more but they last longer and wear better because of that quality. As any business owner will tell you, finding the right merchandise that appeals to area customers is the key to success. The Church couple both love talking and meeting people—a key to their shop is listening to discover what customers want. Jo Ann says, “Otis is great at remembering folks’ faces, names and remembering what they like. That means lots of repeat customers.” ABC’s next big change occurred with a move to Wilkesboro on Hwy. 421. This store offered a huge space and great visibility and the addition of Melissa & Doug toys. After three years, Otis wanted to take the next step. Instead of leasing, they wanted to own their building. The Churchs purchased the Stone Photography building on Main Street in North Wilkesboro. They quickly put their own stamp on the space which is now filled with toys, clothing, shoes and baby accessories. Otis says, “The Town of North Wilkesboro has been incredibly supportive.” Family has helped all along the way—son Jeff helped with construction and signage; son Jason provided many of the models you see in the ABC ads—those beautiful granddaughters! Jo Ann said, “Carolyn and I always joked, we wanted to be like the episode of “I Love Lucy” where Lucy and Ethel buy a dress shop. ‘If we get to meet people and sell one outfit a week, we’d be happy!’” visit the shop... A Baby Celebration 819 Main Street,North Wilkesboro (336) 667-1430 Shop M-F 9:30-5:30 Sat 9:30-4 ya d ki n va l l e y magazi

Derek and Jessie

Jessie Grant Performing Arts Director


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All my adult life I have heard people say they can spot a teacher in a crowd because they have the look. Jessie Grant is a teacher and she has the look—I’m convinced it’s the quick smile, friendly face, enthusiasm and ease in communicating that makes her identifiable as a teacher. Jessie teaches theatre at an A+ K-6 elementary school, Yadkinville Elementary. She is also a magician. I witnessed one of the plays she directed (“Addams Family”) for the Yadkin Arts Council and I heard firsthand the talent she pulled from bushels of youth and adults involved. She serves on the YAC staff as the Director of Community Outreach and Performing Arts Education. A Yadkin Valley native, Jessie was literally raised on the stage with parents Patty and Jim Grant. Her love for the stage was nurtured by her parents who were both actors and performers. She attended Lees McCrae College and majored in Performing Arts studies. Jessie then went to Chicago to the Conservatory of Performing Arts at Roosevelt University for a Masters in directing. After working up and down the east coast, she came home to North Carolina. Recently engaged to the love of her life—Derek Allen, Jessie shared that the happy time happened the day of our memorable eclipse in the town of Franklin, North Carolina. That isn’t the only exciting piece of news for her. Alongside the Yadkin Arts Council, Jessie will be spearheading and directing their new performing arts academy set to open its doors mid-2018. It will be a place for learning theatre, music and dance in classroom and performance settings. As the youth programming continues to grow she says her goal is to “instill love and appreciation for theatre in the hearts of our community’s youth as they will protect it, cherish it and pass it along to their children when the time comes.” The 2018 stage productions are already planned, so don’t miss any play that says, directed by Jessie Grant! Ja nua ry -Februar y 2 018


Our cover: A Christmas Past by Ed Swaim

Ed and Sarah Swaim

on the cover the artwork of

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Ed Swaim

We first discovered Ed’s work dining at the Tavern at Old Salem, where his painting is displayed on the wall over “our” table. 62

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Thomasville born and raised, C. Ed Swaim loves to work with his hands in clay, carving and painting. He attended the Harris Advertising School of Art that led to a 20-year career in corporate graphic arts. Today, he devotes his artistic efforts to his passion of painting watercolors and acrylics of rural scenes, nature, wildlife and historic Old Salem. Swaim has exhibited and won awards in area competion art shows. In 2015, “Honoring His Point,” (a hunting dog) was chosen for the NC Wildlife Calendar; in 2016, he was chosen again for the calendar with “A Turtle’s World.” Swaim uses photographs for reference in his paintings. He then sells notecards, (you can find them at T. Bagge Merchant in Old Salem and the Old Salem Bookstore), prints and originals as well as accepting commissions. Swaim’s work is in private and corporate collections. “I really love doing paintings of Old Salem which offers an abundance of challenges such as architecture, gardens, metals, woodwork, people and much more.” His most devout fan and “agent” is wife, Sarah. They have been married over half a century and live in the house where Sarah was raised in Winston-Salem. For more information call 336-788-0439 or

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Girl Scout Troop 02319 left to right: Haley, Jessica, Alex, Maegan, Hannah, Lana The caring hearts feature was established to give recognition to the many volunteers in the Yadkin Valley of which scout leaders are many. Hours of pre-planning are requirted before stepping up front to a group of youth. Leaders Jamie Johnston of the the Yadkin County Chamber of Commerce and Lauren Banks with Surry County Social Services were both Girl Scouts as kids and easily fit into their positions with Troop 02319 comprised of six girls together since third grade Brownies. Now Cadets in the eighth grade at Pilot Mountain Middle School, they meet at Westfield Baptist Church. The latest community project was making walker caddies for a nursing facility in Mount Airy. In addition to camping adventures at their favorite Camp Keyauwee in Sophia, the troop sells Girl Scout Cookies at this time of year. (FYI: Cookies arrive on January 13, better call today to order!) Working for its Silver Award, the troop is designing glass-door Pantry Boxes to be centrally located in the community: Westfield Baptish Church, Pilot Mountain Public Library and the Helping Hands Foundation in Mount Airy where the troop has previously volunteered. Initially the girls will fill the Pantry Box with non-perishables even tooth paste and brushes, then relying on the support of other area scout troops, churches, friends, community and family to help keep the boxes stocked. “Anyone can take Pantry Box food out and anyone can donate food to fill it,” says leader Jamie. “We believe folks both receiving and donating will receive a blessing.” ya d ki n va l l e y magazi

caring hearts

Troop Leaders Jamie Johnston (left) and Lauren Banks Ja nua ry -Februar y 2 018


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Ambrose Lakey honoring the flag, while on his way to Eagle Ambrose Lakey, better known as “Broze,” started in Boy Scouts as a Cub. He comes from a family that is known as longtime scouting volunteers from his grandfather to his mother; both are still active scout leaders. Now as a member of Troop 699, Broze is working to complete his Eagle. A 15year old sophomore at Starmount High School, earning Eagle is no easy task. If you have experienced Boy Scouts, you know the scout must choose a community project and then completely design, plan, get funding, get other scout volunteers lined up, scheduling all preparation stages then followup organizing each step involved in completing the chosen project. Historic Richmond Hill Law School was the lucky winner as Broze agreed to tackle installing a flag pole previously donated by two East Bend civic groups. Barry Crissman, Richmond Hill Law School Commission member acted as liaison for the historic site with scouts and leaders. It’s massiveness made it a challenge to place the pole at Richmond Hill’s upper shelter yard and set it in the prepared cement base. Then came cleaning up and restoring the flag site...heavy equipment clashed with the rain-soft grassy area so that area had to be leveled and reseeded. The flag flies proudly at a grateful Historic Richmond Hill Law School site because of a Boy Scout and his volunteers. With his project finished, Broze only needs four more merit badges and leadership hours to claim his Eagle. When not scouting, he is involved in Mountain View Baptist Church; in school he likes a variety of sports, in particular track and actually “...any outdoor activity.” yad kin valley ma gaz

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Garrett Poindexter Hunter Safety Garrett Poindexter is in his last year at Forbush Middle School, (FMS). He has been in the Hunter Safety program since he was in the third grade at age nine making this year his sixth. He has been a hunter since he was five and in the third grade he began competing. He shot a single shot 20 gauge; moved up to a 20 gauge automatic shotgun. After that Garrett used a Browning over/under 20 gauge and now he shoots a 12 gauge over/under Franchi. In competition, Garrett is in rifle, shotgun, bow, (his favorite) and bookwork. During National Competition he also uses a muzzleloader. Competing means lots of practice everyday of the week except Wednesdays and Sundays from January to July. Those two days are reserved for shooting and the bookya d ki n va l l e y magazi

work portion of the program. Competitive arenas rotate every year between New Mexico and Pennsylvania—a long drive in either case! In 2015, FMS Hunter Safety Yadkin Patriots won the NRA Youth Hunter Education Challenge overall in the Nation in New Mexico. At the national level the team competes against approximately 400 others from across the country. Garrett won the overall shotgun competition held in Hunting Creek Shooting Preserve, Iredell County against 300 other kids. In 2016, the team won second place overall and Garrett won the bookwork exam and the shotgun competition by shooting 28 skeet out of 30. In 2017, Garrett won the shotgun competition again and his team won first place overall. State competition held in

Ellerby, NC and Nationals in New Mexico brought the Yadkin Patriots two more second place overall wins. Garrett won the bookwork exam again. This is a great program encouraging gun safety first and foremost. Responsibility and teamwork are stressed along with social skills through travel and camaraderie. Coaches Carson Hobson and Lu Rae Doub credit success to the motto: "We win as a team and we lose as a team." As Garrett heads into high school he considers being a wildlife biologist. He’s hoping post high school to compete in 3D archery competitions. Son of Brian and Kristie Poindexter, Garrett is big brother to sister Gracie and is very active in Faith Community Baptist Church. Ja nua ry -Februar y 2 018


What an Exciting time...

Your Wedding!


It's common knowledge wedding trends and customs continue to change as they always have for hundreds of years before 2018! And every bride has dreams and plans unique to her style, family and budget. One current trend is having a minimalist ceremony—where the focus is on a simple, easy celebration—and a green environmentally friendly ceremony. "A minimalist wedding allows the bride time to do things that matter to her," says Samantha Pratt. The bride-

to-be doesn't need to feel guilty about keeping the event small with indoor/outdoor options, LED lighting and geothermal heating/cooling. A truly beautiful event is stress free but that is definitely difficult to achieve. Of all the choices couples make, the setting is most critical. It's where vows are exchanged, friends and family mingle and pose for photographing—memories being made for years to come. Ask yourselves, does the venue feel right? Always factor in architecture, landscapes and friendly, competent site staff. Whether the couple chooses rustic, elegant décor or a quiet, intimate setting for a party of a dozen, each venue will offer its seasonal best. A couple's style can be a fun and unique ex-

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perience for wedding guests. "Brides and grooms are now looking for options that will create an overall lasting experience for their guests while showcasing their own personal styles," says Allison Taylor. The number of brides and grooms writing their own vows, incorporating their pets in the ceremony, travel excursions to the destination and more continues to increase. The most important jewelry in a wedding is the bride and groom's wedding that lingers on throughout the couple's married life after the ceremony, after the thank-yous, after the photographs. "Couples today want their wedding to reflect their particular story," says jeweler Meryl Lefkovich, "less about tradition, status and brand recognition, more about who they are as individuals." Ah, the ceremony menu also experiences constantly changing trends—for many couples, regional comfort food replaces fancy fare. No matter your budget, your guests deserve and expect food! Curating the event menu is as important as the guests enjoying it. Work with your venue and the caterer to be sure you have chairs, tables, decorations and place settings, to ensure sufficient staff to display the foods, serve on your schedule, keep glasses/cups filled, keep plates cleared at the right time and manage the site after the event. For the bride and maids from nails to makeup and hair, every woman wants her special day to be perfect and truly memorable. Many chic, modern brides are interested in braids and loose curls whether they wear their hair down or in an up-do. Oh, and lastly but very essential to the event—flowers add flourish to the festivities with lots of cascading bridal bouquets, boutonnieres made with dried seed pods and berries with an abundance of greenery are definitely in style. Some brides prefer to mix fresh with silk floral arrangements or even design all the floral features in silk/natural components to keep as momentos.

Even the simplist of weddings takes sincere, advance planning.

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Bridal Trends for 2018 By Kelly Shumate

Bridal Traditions Wedding & Prom Attire It seems that “more is more” is the mantra for bridal 2018; capelets and capes made a huge appearance on the fashion runways for this season, and we’ve also seen a resurgence of bows, corset tops and exposed boning. How all these new trends will play out for the “real” bride is yet to be seen. In a sharp contrast to the plunging necklines of 2017, this year we see higher necklines in either illusion or lace, that are ya d ki n va l l e y magazi

cut inward in a racer top style. Sleeves are still trending strongly for the 2018 bride, although designers are inching away from sleek fitted sleeves to flowing bell sleeves. The “cold shoulder” sleeve style has become popular in mainstream fashion in recent years and we are seeing that crossover into bridal for the coming season. Ball gowns are definitely back with a force! From lace, to brocade, to tulle, Ja nua ry -Februar y 2 018


to tiers and everything in between they are out there for the modern day Cinderella and they are lovely. Texture and color are big key words for 2018 bridal; layers of textured laces and accents of black were the more popular of these two surging trends on the bridal runways. Good news ladies! Bridesmaids are getting more say in what they wear to the wedding. Brides are still opting to let their maids choose their own style of dress while coordinating with the overall wedding theme. Long dresses for maids will carryover into 2018, and floral print dresses are making a statement in the wedding scene, as the less formal wedding trend continues into next year. For the guys, we see slimmer fitting suits, in an array of colors, textures and prints. Grey (charcoal to heather) and blue (cobalt to dark navy) will be the two standout colors for the groom and groomsmen this season. Men will be complementing their own personal style and adding a bit of fun to their wedding day look with floral, striped, and plaid printed ties, bow ties and pocket squares. Our favorite color trends for the upcoming seasons; dusty rose and green, lavender and lilac, dusty blue and deep red, rust and peach, navy and mauve.

The Wilkes Wedding Expo Sunday, March 11, 2018 at the John A. Walker Center on the WCC Campus from 1:00p to 4:00p

See the latest in wedding attire! Among our exhibitors:

Bridal and Formal Wear Catering • Venues • Planners Transportation • Florist/Decor Cakes • Entertainment • Photography And more

presented by 68

Bridal Traditions Wedding & Prom Attire

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Admission $5 Brides booked online $8 Brides at the door $8 for guests not attending with a Bride (every member attending with the bride pays the same price)

Learn more, get tips and register on-line at: yad kin valley ma gaz

Wedding bells are ringing and the big day is just around the corner. So how can you look your very best for this most memorable day? A few simple strategies will have you looking and feeling your best.

How to be a Perfect Bride

on that Perfect Day

Mother of the Bride Dresses Over 1,000 dresses in stock for any casual, business or dress occasion



Hwy 89 between I-77 and I-74 113 Scenic Outlet Lane, Mount Airy (336) 352-4500 • Monday–Saturday 9-5

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Drink plenty of water—it has zero calories which will help you to maintain that wedding dress figure. Also, dehydration makes it harder for you to burn fat, so if you are trying to shed just a few pounds, water may be better for you than diet sodas. Water also helps our skin to stay hydrated, giving it a beautiful glow. Get enough sleep. Being sleep deprived will make decision making and stressful situations extremely difficult to handle. Being a “Bridezilla” won’t make matters better. Most adults need at least six to eight hours of good restful sleep every night. Get on a schedule and stick to it. Go to bed and get up at the same time every day. De-stress yourself daily. Find a strategy to unwind and relax each and every day. Whether it’s yoga, prayer and meditation, taking a bubble bath or reading a book, find something enjoyable to help you unwind. Doing this will greatly relieve your burden of stress during this very busy time. Eat healthy—getting your five to nine servings of fruits and vegetables every day along with three to four servings of dairy products will help your hair, skin and nails look their very best. Stay away from high fat and greasy foods because they tend to pack on thiose extra unwanted pounds, as well as contribute to unattractive skin blemishes. Fill your diet with whole grains, fruits, veggies and low-fat dairy to look and feel your very best. Exercise. Get that body in shape by doing at least 30 minutes of heart-pumping cardio at least five to seven days per week. Add a little resistance training a few times a week for added benefit. Try running, walking, swimming or cycling for a great cardio workout. A few times a week for added benefit, lift some dumbbells while watching TV or doing a couple of sets of sit-ups, pullups and push-ups. A little exercise goes a long way; the more muscle your body has, the more calories you will burn. Remember to add these five strategies to your wedding day planner. The sooner you can get started the better. Follow these simple strategies every day to help you keep a smile on your face in the weeks leading up to-and on-that big day!

Whispers & Wings 237 E. Main St., Yadkinville, NC 336-677-1202 10-6 Monday-Friday, 10-3 Saturday Like us on Facebook!

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“...Be silent to hear the whispers of God”

Valentine’s Day is just around the corner, and so are we! Think outside the BIG BOX STORES! Avoid the crowds and clamor while saving money and time. How? By shopping locally with Whispers & Wings! Christian products, handmade items, jewelry, new & consigned ladies' clothing, purses, baby items

Bring in this ad and with purchase receive a SURPRISE! yad kin valley ma gaz


the beginning of a new life together with the warmth of memories that begin in.... the heart of a happy home Come to us for the best selection with personal service and FREE local delivery!

Since 1962 a 3rd Generation, Family Owned and Operated Local Business

420-422 North Main St., Mount Airy Store (336) 786-8659 Service (336) 786-4442 Monday to Friday 8:30 - 5:30 Saturday 8:30 - 2:00

Visit our exciting, new and expanded web site! Explore our selection, apply for a Brannock Hiatt Credit Card, make on-line payments, you can even set up repair requests!

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The Destination: Your Dream Wedding to help you get

Jennifer White planned her destination wedding at Elkin Creek Vineyard, a rustic, intimate venue with rows of grapes flanking one side and gentle flowing water from a creek on the other side of the restaurant—not knowing she would one day become one of the vineyards owners. Originally from Tennessee, Jennifer studied theatre and discovered stage management was her forte. She actually met her husband in Las Vegas while working with the Blue Man Group. Now in Elkin to stay, Jennifer has been fundamental informing a collection of local services and venues, involved in weddings, in an effort to develop the area into a destination wedding spot. "Working together, we can broaden the market and promote the area's appeal, which will benefit the entire community." says Jennifer. Preparing for a wedding event can be, stressful and time consuming but the right professionals can be an extremely helpful asset for a planning bride. Elkin Weddings' dedicated members offer an upscale experience wrapped in small town charm. These wedding professionals can help provide the engaged couple with planning support to help minimize stress and deliver quality services during the entire wedding process.

Special Event!

Elkin Weddings Expo January 13 1 to 4pm at The Liberty 222 East Main Street downtown Elkin

Here’s brief overview of the great bridal resouces you’ll find at Elkin They’ll help make your Elkin destination wedding as perfect as you always knew it would be.

Wedding Venues - Ceremonies & Receptions

Cedarbrook Country Club

Coley Hall Telephone: (336) 835-2320, ext 1 Email:

(up to 550 people) Telephone: (336) 835-0103 Email:

Cedarbrook Country Club is located on the outskirts of Elkin, and offers food and beverage permits with all ABC permits. Facility rental includes tables and chairs, all linens, set up, clean up and adequate waitstaff.


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Coley Hall at The Liberty is rustic elegance. This former warehouse has been transformed into a warm and inviting space, a perfectly unique setting for your wedding, reception or rehearsal dinner. Catering at Coley Hall at The Liberty is provided exclusively by The Liberty Catering Company. yad kin valley ma gaz

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Wedding Venues - Ceremonies & Receptions

Fairfield Inn and Suites by Marriott Telephone: 336.353.2008 Email: Hotel for lodging needs. Meeting space available for rehearsal dinners, receptions, wedding ceremony or other type of event.

Elkin Creek Vineyard Telephone: (336) 526-5119 Email: At Elkin Creek Vineyard, two flowing creeks join to form a sacred spot that symbolizes the new union of your two lives together. This intimate vineyard and winery, grown from love, offers a romantic backdrop to your wedding day while offering luxury accomodations. Fine food and wine, and a personable staff make your day truly special.

Foothills Arts Council Telephone: (336) 835-2025 Email: A Victorian home and gardens for intimate weddings, parties, showers or receptions. The house has two bathrooms, the main gallery, a kitchen and wrap-around porch. The garden has a concrete patio, plenty of grassy area and a fire pit in the back lot. Renting the Foothills Arts Council is for the house and grounds only. All other amenities such as extra chairs, tables, tents, linens, etc. must be rented separately.

Klondike Cabins at Grassy Creek Vineyard Telephone: (336) 835-4230 Email: While located only one minute outside Elkin city limits, this beautiful, hundred acre stretch of land leaves one feeling secluded and miles away from civilization. This is a perfect atmosphere for weddings, rehearsal dinners and other receptions. Four on-site cabins with 8 bedrooms, game room, pool table and dining room that seats 40 people are also available for rent. 74

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Frog Holler Telephone: (336) 526-2661 Email: On the peaceful and secluded 28 acres that is Frog Holler, we're able to offer you sites for your wedding and/or reception that range from a rustic barn to a covered deck overlooking the fall of Big Elkin Creek to open fields along the creek and beside the barn.

The Reeves Theater Telephone: (336) 366-0875 Email: Historic Art Deco movie theater in the heart of Downtown Elkin. Currently being renovated as a music and performance venue with a bar and cafe. Flexible seating in theater and lobby, fully equipped kitchen, dressing room. yad kin valley ma gaz


Rehearsal Dinners

Elkin Creek Vineyard Telephone: 336.526.5119 Email: Offering fine wine, beer, specialty brick oven pizzas and sides in a rustic, romantic setting. For parties up to 50 people inside. For larger parties, creekside or Vineyard Harvest Barn settings are also available. Custom menus also possible.

Cedarbrook Country Club Telephone: (336) 835-2320, ext 1 Email: Cedarbrook Country Club is located on the outskirts of Elkin, and offers food and beverage permits with all ABC permits. Facility rental includes tables and chairs, all linens, set up, clean up and adequate waitstaff.

Watson’s Florists Telephone: (336) 835-5245 Serving the Elkin area for all your floral needs.

Ratledge Florists Telephone: (336) 835-2607 The experienced florists at Ratledge Florist can be trusted to create the ideal flower arrangement for your special occasion. From stunning plants to thoughtful gift baskets, you’re sure to find just what you’re looking for. Every bouquet from Ratledge Florist is carefully arranged with the freshest flowers in Elkin and hand-delivered.

Rentals Frog Holler Coley Hall (up to 550 people) Telephone: (336) 835-0103 Email: Coley Hall at The Liberty is rustic elegance. This former warehouse has been transformed into a warm and inviting space, a perfectly unique setting for your wedding, reception or rehearsal dinner. Catering at Coley Hall at The Liberty is provided exclusively by The Liberty Catering Company. ya d ki n va l l e y magazi Telephone: (336) 526-2661 Email: On the peaceful and secluded 28 acres that is Frog Holler, we're able to offer you sites for your wedding and/or reception that range from a rustic barn to a covered deck overlooking the fall of Big Elkin Creek to open fields along the creek and beside the barn.

All Star Rentals Telephone: 336.835.7368 Email: Call on us and we will make sure every part of your special day is the way you want it. We have tents, tables, chairs, fountains, columns, linens, dance floors, archways, and much more! Please contact us to discuss your needs. Ja nua ry -Februar y 2 018



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Carly Welborn (336) 817-0296 Taylor Beshears (336) 529-5485 Salon (336) 835-1322 We are stylists specializing in hair and makeup for special occasions, focusing predominately on weddings. We cater not only to the bride, but to bridesmaids, flower girls, mothers and grandmothers for that day. We take pleasure in making each bride's day comfortable, unique and unforgettable. We are also open to work with the bride on bridal portraits, engagement sessions and any other times she may need us during this most exciting time.

Jennifer K Photography Telephone: 336.244.2553 Email: The story of families coming toether, the high crisp drama of a perfect dress, that split second before and after, when the expression breaks across the face of a new husband as he sees his bride for the first time. Those moments are all so fleeting, and my job is to capture them for you, for your legacy, forever.


Lucky Button Bakery Telephone: (336) 734-9408 Email: Lucky Button Bakery is a mother-son team full of energy and beautiful ideas. Our goal is to compliment your special day a special way. We work in fondant, buttercream, royal icing, and gumpaste. Free consultation and design session. 76

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Wedding Gown Specialists CRAFT D RY C L E A N E R S

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

Bridal Alterations Every bride dreams of a wedding gown that will be a perfect fit. Craft Cleaners’ bridal seamstresses have over 30 years experience and have skills that meet the challenge of virtually any task.

Gown Pressing Let Craft Cleaners help make sure you look picture perfect for your bridal portrait and your wedding day.

Gown Cleaning Craft Cleaners inspects your gown for stains, especially on the hemline. Beads and other trims are tested for cleanability then hand-treated and cleaned individually.

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.

Serving our customers for more than 60 years Quality and Service Since 1955 $25 OFF ANY WEDDING GOWN PRESERVATION PACKAGE

Free consultations by appointment with a Wedding Gown Specialist Gown Pressing, Cleaning & Museum Care Preservation

CRAFT D RY C L E A N E R S 205-C South Stratford Rd Winston-Salem 336-725-6404 offer ends 6/30/18

Stop by any of our convenient locations for QUALITY dry cleaning services: 205-C S. Stratford Rd, Towers Shopping Center, Winston-Salem 725-6404 • 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 • and visit us at: ya d ki n va l l e y magazi

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Lodging Klondike Cabins Telephone: (336) 366-9210 Email: One minute outside Elkin city limits, this beatiful, hundred acre stretch of land leaves one feeling secluded and miles away from civilization. This is a perfect atmosphere for weddings, rehearsal dinners and other receptions. Four on-site cabins with 8 bedrooms, game room, pool table and dining room that seats 40 people are also available for rent.

Julian Charles Telephone: (336) 469-4999 Email:

Fairfield Inn and Suites by Marriott, Elkin Telephone: 336.353.2008 Email:

Guitarist, singer and songwriter, I perform your song in any location, acoustic or with a PA, running professional grade equipment for high fidelity, depth and clarity.

Hotel for lodging needs. Meeting space available for rehearsal dinners, receptions, wedding ceremony or other type of event.


Elkin Creek Cabins

Frog Holler Telephone: ( 336) 526-2661 Email: Frog Holler offers a 12-passenger shuttle bus, as well as, a Hummer H3 to drive the bride, groom, family, and/or guests to and from venues in the Elkin area. 78

Yad k i n Va l l ey Magazine Telephone: 336.526.5119 Email: Elkin Creek Cabins offer a rustic get-away with modern conveniences. Our four intimate, creekside cottages are nestled in the woods and surrounded by the gentle sounds of flowing water. A short walking path along the creek takes you to our historic mill, waterfall, vineyard and winery.

Frog Holler Cabins Telephone: 336.526.2661 Email: The five waterfront cabins of Frog Holler are privately situated on 28 pristine, wooded acres. Each cabin sleeps up to four comfortably. Each cabin offers a gas fireplace, Satellite TV, WiFi, central heat and air, complete kitchen, bathroom with walk-in shower, and a private hot tub overlooking Big Elkin Creek. yad kin valley ma gaz

Yadkin Valley Home & Garden

Twigged dogwoods I visit my photo library often especially looking for ones that capture the winter landscape. My goal is to make note of what interest lies within a garden. Instead of staring at a blank canvas, sometimes covered in snow, why not add color to make the stark landscape pop with rich excitement? Several years ago, there was thought to incorporate a “Winter Garden” among the seven acres here, but the decision to delight our visitors with a walk throughout the entire gardens adding winter interest everywhere would be more appealing. Sometimes inspiration hits when least expected. Instead of worrying about the coming snow, ice or potential power outages, I am looking at the snow fall and saying, I wish we had more plants in the garden that compliment a blanket of white. One plant that comes to mind is dogwood. No, not flowering, Kousa or pagoda dogwoods, I’m talking about twigged dogwoods. Come fall, the leaves drop from the colorful stems while winter makes the stems that more intense red, yellow, orange or salmon. Depending on the variety, twigged dogwoods grow up to 15 feet tall and wide. Most twigged dogwoods spread and colonize over a medium sized area. Shrubs can be planted in containers as winter interest pieces and to prevent spreading. Pruning the stems to the ground will not only eliminate mature greying stems but will also create a fresh color palette. Twigged dogwoods will grow equally well in moist or well drained soils. If planted in drier areas, the color of the stems will not show off. Another favorite among the winter landscape has to be deciduous or winterberry hollies. All hollies need male and female plants but it only takes one male to pollinate several females. Planted in the Mariana H. Qubein Arboretum and Botanical Gardens at High Point University, Curator of Grounds, and my husband, Jon Roethling has planted several groupings of female hollies surrounding one male. From afar, the females drown the males with their bountiful branches. Nestled along their pond’s edge, winterberry hollies grow equally well in moist or well drained sites. Full to part sun is ideal, but the best location is where one can notice the frenzy of hungry birds viewed from a window. Most winterberry hollies grow over 10 feet tall and wide, therefore, provide some space. Winterberry hollies come in multiple colors such as red, peach and yellow.

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Winter Branches By Adrienne Roethling, Garden Curator of Paul J. Ciener Botanical Garden


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Japanese maples offer so much to the garden throughout the entire year making them great four season interest plants. Come winter, coral bark maples steal the show. From a distance, trees appear to be on fire when the bright winter sun is upon them. We planted two Acer palmatum ‘Sango kaku’on either side of the front door of the welcome center. Young stems possess more color which is a bright salmon with red tips. Once mature, coral bark maples form a vase shaped canopy reaching 25 feet tall by 20 feet wide. Japanese maples prefer growing in part sun to shade in well drained locations. There are so many more winter interest ideas and my article only highlights a few favorites among gardeners. When pruning, always consider bringing the outdoors in by displaying a bouquet of branches with color or stems covered in berries. You would be surprised at how well cut branches last. Change the water every couple of days and drop a few flowers here and there to extend the season indoors.

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Yadkin Valley Home & Garden

written by Colleen Church

Do’s and Don’ts for Pruning Woody Plants Did you know that we are approaching the best time of year for pruning many of the woody plants in your landscape? Late winter to early spring is the optimal time for pruning many trees, shrubs and woody vines. Wounds can heal quickly without threat from insects and disease organisms, and if you have to do major pruning, new growth is quickly on the way to hide the cuts. So, get your tools sharp and ready and get outside! Let’s go over a few general rules of pruning. First, know the plant species, condition and reason for pruning. Unless performing some type of specialty pruning, prune the plant to maintain its natural form and shape. Most plants do not naturally grow as boxes or balls. Repeated shearing of shrubs creates a dense shell of foliage with no interior foliage in the canopy, so every few years use hand clippers to make some deeper thinning cuts to allow light penetration into the plant canopy. Also remember to leave the base of the shrub broader than the top, so the bottom is not shaded out by the top reducing foliage production at the base of the plant. Always remove dead, diseased or ya d ki n va l l e y magazi

damaged wood, crossing branches, water sprouts and root suckers. Light pruning can be done anytime of the year. It’s best to remove branches when young and small to avoid creating a larger wound on the plant than necessary. Training young trees is very important to prevent or avoid drastic corrective pruning years down the road. It’s also a good rule of thumb to never remove more than onethird of the total plant crown at one time, especially for large, mature trees, and tree topping is not a proper or recommended pruning practice. Proper timing and making correct cuts are important considerations. Do not perform major or severe pruning during extremely hot and dry weather or in late summer (after July) or early fall, as this may encourage undesired new growth late in the season, which can make plants more susceptible to cold injury. Late winter to early spring pruning is typically done from late February into March. If performing extensive pruning at this time, wait until the new growth just begins or when chances of extreme weather have past. This can be especially important for some of our spring blooming fruit plants as well.

Colleen Church, County Extension Director/Horticulture Agent for North Carolina Cooperative Extension, Yadkin and Davie counties.

Early pruning can lead to earlier bud break, which can be problematic with our spring freeze events. Prune trees that are heavy bleeders (birch, elm and maple) in late fall before the sap begins to flow. When we perform winter to spring pruning, we must be mindful of the plants flowering period to avoid removing spring flowers. As a general rule, plants blooming before June produce flowers buds on old season’s growth, so let them bloom and prune immediately after flowering. Plants that bloom later in the season produce flowers buds on new growth, so go ahead and prune them when dormant or into early spring. The new growth produced will then produce the flower buds. Keep in mind that a pruning cut is an open wound on the plant, so make clean cuts that are as small as possible. Do not use paints or sealers on wounds, as some may actually slow healing. Three basic types of cuts for pruning are heading back, thinning and rejuvenation. Cutting or removing the terminal portion of a branch or stem back to a bud to reduce plant size is a heading back cut. Cuts are made one-quarter inch above the bud Ja nua ry -Februar y 2 018


Yadkin Valley Home & Garden prunning continues

and at a very slight angle for water to drain off. Cuts should also be made for varying heights of the remaining stems for a more natural appearance. We typically cut back to an outward facing bud to direct plant growth outward and not back into the center of the plant. Do not leave stubs which may prevent the cut from properly healing. Thinning cuts remove a stem or branch at the point of attachment or back to another branch. They are used to reduce size, direct growth or open up a plant canopy for better air movement and light penetration, which is very important for fruit production and pest management. Finally, rejuvenation is the most severe type of pruning where all stems are cut back to just a few inches above the ground. This is very useful for shrubs that have become too large or unsightly over the years. It works well for many deciduous and broadleaf evergreen shrubs, but is not recommended for all, especially conifers. Conifers typically cannot withstand heavy pruning like broadleaf plants. For some plants all stems are removed at once, or for a less drastic approach, remove only one-third each year. For others, a few of the oldest stems are removed each year to encourage the production of young, vigorous growth. Remember, we want clean cuts, so there is no tearing or stripping of the bark. This starts with sharp tools, but can still be difficult when cutting large branches. A three-step approach is used when cutting large, heavy branches over two inches in diameter. First, identify the branch collar, which is an area of tissue where a branch or stem attaches to the trunk or a larger branch and is often somewhat swollen. The branch collar is there to seal off the wound, so if it is damaged or removed, the plant is more susceptible to fungal attack. The first cut is an undercut, four to six inches out from the collar. Make the second cut just beyond the undercut to drop the branch removing the weight. Now, make a third cut just outside the branch collar to remove the remaining stub. There are other types of specialty pruning to explore, such as espalier, pollarding and topiary. Fruiting plants are trained and pruned differently than ornamental plants, so that is another area for study. Pruning takes practice to develop a comfort level, and it does take time to evaluate a plant and determine the correct cuts to make. This article merely skims the surface, but we have several great publications at N.C. Cooperative Extension on how to train and prune fruit trees, small fruits and ornamental plants. Contact your local N.C. Cooperative Extension center to request a copy or visit And yes, this is the time to prune those overgrown grape and muscadine vines to get them back in shape, and Extension has excellent resources for that as well.


Yad k i n Va l l ey Magazine

Winter Flowers written by Judy Mitchell

Yuletide Most folks don’t think about winter flowers. However, there are several trees and shrubs that flower in winter. Camellia sasanqua ‘Yuletide’ finishes blooming in January. The single red blooms start opening at the end of October and have beautiful yellow centers. Most gardeners say camellias need some shade, but we have had luck growing them in full sun especially the sasanqua type that starts blooming in the fall. We have a whole row of Yuletide behind the split rail fence at the nursery. It makes a good border if you are patient. They have been growing about 10 years and are about 5 feet tall. There are other varieties that grow faster but aren’t as uniform. Camellia japonicas, the spring variety, has bigger blooms but will sometimes start blooming as early as January and bloom until April. Witch hazel blooms in February through March. Arnold’s Promise has bright yellow flowers and looks similar to forsythia but blooms longer and grows a little taller, about 12 to 15 feet. Paper Bush has unusual, fragrant, white flowers with yellow centers. They grow to about 6 feet. The flowers are prettiest when viewed from underneath. yad kin valley ma gaz


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Camellias Mahonia or Oregon Grape Holly looks like a holly but is not. It has yellow fragrant flowers in January, followed by clusters of dark blue berries in late spring. The birds love the berries. There is a new variety named Soft Caress which has fine textured foliage that is soft to the touch. They grow best in light shade.

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continued from page 83

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Lenten Rose, or Helleborus, is an herbaceous, evergreen perennial. They bloom in January through April and have a long bloom cycle. The newer varieties have prettier foliage. The color range of blooms is white, white speckled, yellow, pink and merlot. They grow best in shade and will even grow under shade as dense as under Willow Oak trees, one of the few that will grow there. Pansies and violas are often favored for being winter annuals. When planted early enough in the fall to get established, they will bloom most of the winter and spring until June. There are more colors of pansies and violas than almost any other flower and they bloom longer than any other flower in the Triad. Customers having moved here from other areas of the country are amazed at the pansies and violas blooming with snow on them. They grow up north only in the summer. Enjoy the flowers of winter and get outdoors whenever possible.


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Health & Wellness Do you grimace when you hear one of your neighboring co-workers hacking and sneezing behind you? You should because that person is going to cost you some time off by infecting you with whatever he/she has drug into the office. Why don’t these folks just stay home, you might ask. Some people are afraid that it will reflect poorly on them to miss work, some people fight the notion that they are sick at all—so you are a victim of their denial and some people, frankly, can’t afford to take the day off because they won’t get paid. So what’s an office germophobe to do? To stay healthy in the office—even when there are others there who aren’t, keep your desk clean. That means disinfecting it every day. Yes, that’s right— every day! Make a habit of cleaning your desktop tools. This means disinfect your phone, your mouse pad and other items that you regularly touch. Wash your hands frequently. You should wash

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Are Your Office Associates Germy? your hands for 20 to 30 seconds with warm soapy water. That means you’ll have just enough time to sing “Happy Birthday” twice if you’re washing your hands properly. Keep tissues on hand to break sneezes and muffle your coughs. This will help to some degree to keep YOUR germs from traveling so far in the

office. Keep yourself in good general health—get enough sleep, eat a healthy diet and drink lots of liquids. Try to maintain a cleanliness regimen at all times. Remember that people are contagious before they exhibit symptoms and after symptoms are no longer visible.

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No Dog Bites, Thank You! A dog bite can happen in an instant. As well as you think you know your dog, you cannot know what he thinks is threatening or simply irritating. For a young child the damage from a dog bite can be both catastrophic and long lasting. More often than not, the bite comes from an unexpected source: a dog the family knows. Up to 80% of dog bites come from the victim's own pet. Most bites

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that happen to children are on the face, head or neck. Kay Moore, a RN for 23 years, says dog bites don’t just come out of the blue; when they’re stressed or uncomfortable, dogs give us plenty of warning through body language: Crouching or tail tucking, yawning when not tired, a tightly closed mouth, ears pinned back to the head, barking or whining, licking lips or flicking tongue, body or head turned away, body position and stare “frozen.” The key to preventing any dog, familiar or not from biting your child lies in supervising their time together and teaching them how to interact appropriately. Rough play and teasing can promote aggression, so no tug-of-war or chasing. As much as your child might want to hug your dog, it’s not something dogs like and something they may respond to negatively. When a dog is eating, playing with a toy or sleeping, it should always be left alone. It’s also important to make sure your dog always has a place to escape to, like a crate, special bed or area where children aren’t allowed. If it’s a family dog, make sure it has plenty of chance to have positive interactions with people of all ages and other dogs from the start. If the dog is a stranger, check with its owner before approaching. Be aware of the dog’s behavior and if it’s not interested in meeting you or your child, respect its space.

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When you need experienced surgical care, you’ll find it at Hugh Chatham Surgical The physicians at Hugh Chatham Surgical have a combined forty plus years of experience in caring for patients who need surgical procedures. Surgeons Tim Barron, MD, and Tucker Jennings, MD, offer the latest, state-of-the-art procedures in the region. When possible, their focus on non-invasive surgical techniques allows you to return to the activities you love faster. Drs Barron and Tucker are both board certified in general surgery. General surgery is a discipline that requires knowledge of and familiarity with a broad spectrum of diseases that may require surgery. Among the many procedures offered at Hugh Chatham Surgical are upper endoscopy, colonoscopy, antireflux surgery, hernia repair, gastrointestinal, gallbladder, and oncology surgeries. The team also performs procedures having to do with skin and soft tissues. With special training and interest in diseases of the breast, Dr. Jennings offers a Breast Clinic every Thursday. When follow-up is needed for abnormal mammogram results, the Breast Clinic at Hugh Chatham Surgical provides patients with easy access to the highest quality comprehensive diagnostic and surgical care available. Dr. Tim Barron received his medical degree from the University of Tennessee College of Medicine. He completed his residency at Medical Center of Central Georgia. Dr. Tucker Jennings earned his medical degree from West Virginia School of Medicine. He completed his residency at West Virginia-Charleston Area Medical Center. Hugh Chatham Surgical sees patients by appointment Monday through Friday from 8 am to 5 pm. Most major health insurance programs are accepted. For more information, please visit us on the web at or call us at 336.835.2349.


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Start The Year Off Right With Chiropractic Care Understanding Your Back Pain You wake up and it’s there. You get up from your chair and it’s there. You get out of your car and it’s there. A simple sneeze, cough or just a walk on the beach reminds you that you are its victim. It haunts you. Day and night you cannot escape its grip. To those of us suffering from Chronic Lower Back Pain (CLBP) this sounds all too familiar. The effect that lower back pain has on society is staggering. Conservative estimates reveal that lower back pain, the most common cause of disability for people under age 45, robs our society of $50 billion each and every year. It also steals the joy from our lives as we’re forced to pass up playing with our children and grandchildren, miss critical days from work, and become less and less active. All of which can lead to a downward spiral of weight gain, the loss of our jobs, and many times ending in depression. When suffering from the effects of CLBP, there comes a point of decision as to what do we do? The ease of reaching for the bottle Advil, Tylenol or a host of other prescription or non-prescription medications is very attractive, and the “relief,” albeit temporary, is very tempting. We’ve been down that path a thousand times. Temporary relief. Another pill. Temporary relief. Another pill. The cycle goes on and on. We begin to wonder, “Will this ever end? Is there another way?” Thankfully there is! For over a century, tens of millions of individuals have chosen a natural approach for caring for their CLBP. Long known as the most common “alternative care” for lower back pain, chiropractic care has entered the mainstream, and for good reason. A recent study published in the prestigious medical journal, Spine, found that when comparing chiropractic and medical care that: At the end of the study, the group receiving chiropractic adjustments experienced a 450% increase in the number of patients fully recovered versus the medication group. In layman’s terms that means for every 2 people that fully recovered with medication, 9 people fully recovered with chiropractic care! Did you catch it? Back up for a moment. Read that one more time. Fully recovered! The cycle was broken. You see, chronic lower back pain is real. Its effects are real. Don’t delay. If you or someone you know is suffering from CLBP, ask a friend or family member for the name of their doctor of chiropractic, and find out if this natural approach is right for you.

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Managing Diabetes, It’s Not Easy, But It’s Worth It

courtesy of Carmen Long, Extension Agent, Surry and Alleghany counties

November is the month set aside to recognize diabetes. It affects millions of Americans, young and old. Managing diabetes highlights the importance of managing diabetes to prevent diabetes-related health problems such as heart attack, stroke, kidney disease, vision loss and amputation. Managing diabetes is a balancing act that involves maintaining a healthy weight, making healthy food choices, being physically active and taking medications as prescribed. Having a plan and setting realistic goals can help. When folks have the support of their family and friends, they are better able to manage their diabetes. Diabetes is a hard disease to handle alone. There is a lot to learn about how people can live well with diabetes. Use what you learn to help your loved one manage his or her disease. It begins with talking— ask your loved one to teach you about how he or she is managing diabetes. Join a support group in person or online about living with diabetes. Check with your

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hospital or area health clinic to fine one. Read about diabetes online. Talking is very important so don’t be afraid to ask questions: Do you ever feel down or overwhelmed about all you have to do to manage your diabetes? Have you set goals to manage your diabetes” What things seem to get in the way of reaching your goals? What can I do to help? Have you talked to your health care provider about your diabetes care and how you want to reach your goals? As you supply support be a good listener. Ask your loved one if he or she would like reminders about doctor visits, when to check blood sugar and so on. Help write a list of questions for the health care team. Sit down together to create a healthy menu that includes fruits, vegetables and whole grains. Find things you can do together such as walking, dancing or gardening Being active is a great way to handle stress. Walking together daily gives you time to talk and stay active. Cut back on sweets by serving fresh fruit for dessert.

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Safety with the Greatest of Ease Did Santa bring your family a jungle gym for Christmas? What a wonderful way for kids to explore, exercise, make new friends and simply have fun. Unfortunately, kids being kids, this popular “toy” can be clouded because it’s a common place for a kid to suffer injuries and it’s up to us to do all we can to protect them. From 2012 to 2014, emergency rooms saw an average of 250,000 children for play gym related injuries mostly from seesaws, slides, swings, multi-feature play structures and steps near play equipment. Survey your child’s play equipment to ensue safety while swinging, climbing and running as well as lessening your worry level. Of course, you want an injuryfree setup so ask yourself, is my child using appropriate-size equipment for his age? Are there any moving pieces apt to pinch or trap a body part? Is there impact-absorbent material beneath any areas where your child is jumping or landing? Is wooden equipment free of splinters and jutting screws or nails? Do platforms over 30” tall have barriers to prevent a fall? Are open spaces in structure either less than 3 1/2” wide or more than 9” wide to prevent your child’s head from being trapped? Check any stairs, steps and rungs—are they evenly spaced? Rungs should be about 1 to 1 1/2” in diameter. Metal and plastic slides facing the sun can retain enough heat to burn tender skin. Check before letting your child use. Slides need rails and hoods to make the child sit while sliding. There should be six feet of clearance at the bottom of the slide. Swing seats need to be a soft material like rubber, plastic or canvas with chain links and “S” hooks need to be closed. Be sure the set section is properly anchored so the set is solid and won’t topple over. No walls or fences should be closer than six feet from the swing and each swing needs to be at least 24” away from the next swing. Best if there are no more than two swings in one set.

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Jessica O. Wall, MPH Assistant Director Yadkin County Human Services Agency Medical Clinic and WIC 336.849.7588

Have you ever noticed feeling bad after not getting a good night’s rest? Maybe you are tossing and turning, feeling groggy the next day, or you know you are not getting in bed early enough. It’s important to think about how much sleep you need and ways you can give yourself the best rest. Good sleep and rest are an important part of a healthy lifestyle and important to good overall health. According to the National Heart, Blood, and Lung Institute, “the damage from sleep deficiency can occur in an instant (such as a car crash), or it can harm you over time. For example, ongoing sleep deficiency can raise your risk for some chronic health problems. It also can affect how well you think, react, work, learn, and get along with others.” Sleeping at night is your body’s chance to reboot. During sleep, your body is rebuilding normal damage that happens during waking hours. Your brain is clearing itself and preparing for another day of concentration, decision making, and learning. Keeping your brain cleaned up and well rested makes these tasks easier to achieve. Not getting this rest and recuperation allows opportunities for things like poor attention 94

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The Importance of Sleep span and memory, missing details, or making poor or unsafe decisions. When your body doesn’t have the things it needs to heal, you are putting yourself at risk for health concerns. A body that is not as rested as it needs to be will have a poorer immune system and will be less likely to ward off serious issues such as diabetes and heart disease. Lack of, or poor, sleep is like removing a line of your defense. How much sleep should you be getting? The National Institutes of Health suggests school-age children need at least 10 hours of sleep daily, teens need 9 to 10 hours, and adults need 7 to 8 hours. How do you know when you have had a good night’s rest? According to the CDC, “Signs of poor sleep quality include feeling sleepy or tired even after getting enough sleep, repeatedly waking up during the night, and having symptoms of sleep disorders (such as snoring or gasping for air). Better sleep habits may improve the quality of your sleep. If you have symptoms of a sleep disorder, such as snoring or being very sleepy during the day after a full night’s sleep, make sure to tell your doctor.” The CDC provides these help-

ful tips for getting a better night’s sleep: •Be consistent. Go to bed at the same time each night and get up at the same time each morning, including on the weekends. •Make sure your bedroom is quiet, dark, relaxing and at a comfortable temperature. •Remove electronic devices, such as TVs, computers and smart phones, from the bedroom. •Avoid large meals, caffeine and alcohol before bedtime. •Get some exercise. Being physically active during the day can help you fall asleep more easily at night. Also, be careful about falling into a pattern of naps. Naps are fine for infants and small children. Like stated above, they need much more sleep in a day than adults. Needing a nap during the day could be a sign of poor sleep. Taking a nap could prevent you from being tired at your normal bedtime. This could cause you to stay up late, creating a poor night’s rest. Then you may feel like you need another nap…a tiring cycle! If you are needing to drink cafyad kin valley ma gaz

In Mount Airy Pick up Your FREE copy of feine beverages throughout the day, that may also be a sign you need additional rest at night. Think about your activity; maybe you are sitting down too much during the day. If you are not truly tiring yourself, you may not get restful sleep. If you have tried different things to get better sleep and they aren’t helping, you might think about visiting a doctor for help. They might suggest you keep a sleep journal. This tool could help you and your doctor identify trends in your lifestyle contributing to your lack of good, restful sleep. Things you may want to include in your sleep journal include when you: Go to bed, fall asleep, wake up, get out of bed, take naps, exercise, drink alcohol and or consume caffeine-containing beverages. Try these tips and tools for a better night’s sleep. Your health depends on it!

Golden Corral PC-Medic Computers Edward Jones 496 N. Main 136 West Lebanon 304 East Independence 140 Franklin Street Blue Ridge Medical Scenic Gift Scenic Outlet Mt. Airy Tire Main Oak Emporium Mount Airy Museum of Regional History Page’s Books Mount Airy Tractor Toyland 4 Brothers Food Stores Mayberry Market

B & L Custom Jewelers Cooke Rentals Brannock & Hiatt Furniture Hicks Waterstoves Specialty Gifts Homeway Furniture Mount Airy Equipment Mount Airy Meat Center Walker’s Soda Shop Greene Finance Mill Creek General Store James River Equipment Prudence McCabe Confections Mount Airy Visitor’s Center Ladies Upstairs at F Rees The Optical Place David L. May Nationwide *due to demand not all locations will have copies in stock at all times.

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Ja nua ry -Februar y 2 018


Day Trip, Beat Cabin Fever Day, Valentine’s Gift Shopping, Whatever the reason or event

you’ll find fun, food and discoveries on...

Talia Espresso 809 Main Street, North Wilkesboro 336-838-0111 Talia Espresso Main Street is a bistro style coffee shop featuring gourmet lattes, cappuccinos, and smoothies along with homemade quiche, chicken salad croissants, delicious salads along with other fresh sustainable foods. Talia Espresso Drive-Thru 1921 US Hwy 412, Wilkesboro 336-838-1011

Talia Espresso @ Wilkes Community College Alumni Hall 1328 S. Collegiate Dr., Wilkesboro 336-838-6517

Main Street North Wilkesboro 813 Main Street, North Wilkesboro (336) 667-4556 96

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ALTA/ACSM Survey As-built/Construction/Layout Survey Avigation/View Easement Survey Boundary Survey Condominium Plats Deed Protraction Foodplain Elevation Certificates Forensic Survey/Expert Witness

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With over a decade of experience in the field, we offer quality service and the ability to anticipate a client’s needs and concerns. We provide a variety of surveying services:

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Open Monday-Friday 9:30-5:30 Saturday 9:30-4:00

Anavini • Mustard Pie • Le Top • Paty • Will Beth • Feltman Brothers & many more

Scott Church Land Surveying is a proud member of the National Society of Professional Surveyors (NSPS) and the North Carolina Society of Surveyors (NCSS). We offer residential, commercial, and industrial land surveys.

Fast and Expert Custom Picture Framing for Over 32 years Originals, prints & posters Memorabilia shadow boxes Diplomas & documents Cross stitching All work is completed on the premises

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823 Main Street Downtown North Wilkesboro 336-667-0101 Monday-Saturday 9:30-5:30

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9th Annual Yadkin Winter Reds Reidel Food & Pairing Events Jan. 27-28 & Feb. 24-25 Enjoy two weekends of wonderful wine, food and entertainment in Yadkin County sponsored by the Yadkin County Tourism Development Authority. Participating wineries will feature their “Winter Red,” a 2 oounce pour paired with a 3 ounce serving of a tasty food item. Lodging discounts will be available. Winter Reds Event tickets are $30 for each Jan. & Feb. weekend. Deadline ticket purchase for Jan. is Jan. 24; tickets for Feb. is Feb. 21. Hours are Sat. noon to 5p and Sun.1 to 5p. Each ticket holder will be assigned to a starting winery where they receive their Riedel wine glass and a map. The ticket is good for both days on the selected weekend you choose. One visit per winery. Limited ticket event for both weekends. Jan. 26 & Feb. 23 Friday dinners are held at Jasper’s Restaurant, Sanders Ridge Vineyards, Boonville. January Winery Menu: Brandon Hills Vineyard serving Italian Meatballs paired with Raptor Red Dobbins Creek Vineyards serving Chorizo Bean Spread with Tortilla Chips paired with Merlot Hanover Park Vineyards serving Mediterranean Stew paired with Mourvedre Laurel Gray Vineyards serving chocolate Cherry Muffins paired with Cherry Jubilee Midnight Magdalena Vineyards serving Italian Cheesecake made with Mascarpone, Vicotta, cream cheese paired with Merlot Shadow Springs Vineyards serving Chili paired with Chambourcin Windsor Run Cellars serving Mini-Quiche of Goat Cheese, Black Olives, Roasted Garlic paired with Cabernet Sauvignon

Yadkin Valley



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February Winery Menu: Cellar 4201 serving Spicy Chicken Skewers paired with Cherokee Red Divine Llama Vineyards serving Brunswick Stew paired with In A Heartbeat Flint Hill Vineyards serving Raspberry Chocolate Chip Cookies paired with Cabernet Sauvignon RagApple Lassie Vineyards (not available at press time) Sanders Ridge Vineyards serving Spiced Duck Confit, Lettuce Wraps with Crispy Onions & Carrots Sweet Home Carolina Vineyards serving Rumble de Thumps (Irish dish) paired with Brigadoon Noiret

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January/February 2018 Events: Mount Airy Museum of Regional History January 6 - March 24 North Carolina in World War I Traveling Exhibition January 13 - In the Spirit of Martin Luther King, Jr.: Surry Countians Continuing the Dream, will focus on the sacrifices, love, learning, service, perseverance and hope of the African-American community of Surry County. Light refreshments will follow the program. Free admission, donations accepted. 7-9p. January 27 - 4th Annual Free Family History and Genealogy Swap Meet Sponsored by the Museum and Surry County Genealogical Association. Open to anyone especially those who have been in a Beginners Genealogy Class sponsored by the Museum and taught by Esther Johnson. Those connected with a History or Genealogy Group or authors are invited to set up, advertise your group and sell books, maps etc. A copy machine will be available for a small fee. Additional information: Esther Johnson 336-831-6437 or 10a to 4p. February 6 – March 6 Beginners Genealogy Classes Taught by local genealogist Esther Johnson, five-part series, classes held on Tuesdays, February 6, 13, 20, 27 and March 6. Museum members are free. Fee of $5 per class for non-members. Limit 25 students. To register, contact Amy Snyder: 336-7864478 ext. 227 or February 14 - 8th Annual African-American Read-In sponsored by the Plaid Cloth Society will be held on Wednesday, February 14 at 12 noon in the 2nd floor conference room of the Museum. To participate, select works written by an African-American and be prepared to read a poem or an excerpt from a book. Listeners are also welcome!


House at Black Cat Railroad Station on January 11th and February 10th. Huge Model

Railroad HO Scale with more than 10 trains running at once. Also two layouts of Thomas the Tank for the tykes to run themselves. Hours are from 10 a til 2:00p at the Club: 800 Elizabeth Street, North Wilkesboro, 28659. No admission charge however donations greatly appreciated to help defray costs of operations as we are a non-profit Org. (501-C3). Come have fun with the Trains!" ya dki nval l e y w ee ke nd s .com

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Our location, close by to multiple vineyards, makes Frog Holler Cabins a perfect respite during your Yadkin Valley visit.

February 8th-Davidson County Gardeners’ Conference

Ask about our In-Cabin Massage Therapy Our one-bedroom cabins are spacious with spectacular views of Big Elkin Creek. Cabins are equipped with all linens, WiFi, satellite TV, complete kitchens, gas fireplaces, air conditioning, and hot tubs on the back deck overlooking Big Elkin Creek. Stocked Fishing Pond Walking Trails • Peace & Quiet Just 15 minutes to Stone Mt State Park, Minutes to Elkin & Wilkesboro Over 30 Wineries within 30 minutes

February 8th is the date to remember two widely known plant enthusiasts will headline the upcoming Davidson County Gardeners' Conference. In case of inclement weather the event has a snow date of February 15. Two widely known plant enthusiasts will headline the conference. Keynote speaker Tony Avent, owner of Plant Delights Nursery and Juniper Level Botanical Garden near Raleigh, is known for his passion for discovering new plant varieties. He has traveled the world looking for such plants and loves to share his favorite discoveries with fellow gardeners. Avent entertains his audiences with landscape ideas, interesting plant pairings and tips for good cultural practices. Also featured will be the famous topiarist, Pearl Fryar known for his artistry and creativity with plants. Fryar's property in Bishopville, SC, attracts visitors from all over the world. In 2006, the Pearl Fryar Topiary Garden was selected by the Garden Conservancy to be kept and maintained. The garden also received the National Garden Club's 2017 Award of Excellence. The Conference will include five concurrent sessions from which registrants can choose. Topics include: The Truth About Garden Remedies; Better Composting for Busy Gardeners'; The Veiled Life of Trees and Their communities; Site Analysis for Landscape Design and So You Think You can Prune? Register now for annual conference, sponsored by the Davidson County Cooperative Extension Office, 301 East Center STreet in Lexington or online at The cost is $35 and includes lunch. The event will be held at Center United Methodist Church in Welcome. Additional information can be obtained at the Extension Office: 336-242-2080 and

Paul J. Ciener Botanical Garden Happenings

Ask about our exciting NEW Frog Holler Wine Tours! Group discount rates available! For reservations & information

(336) 526-2661 10 0

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Join us at Paul J. Ciener Botanical Garden, 215 S. Main Street in Kernersville, NC on Thursday, March 22, 2018 from 2:00 pm until 4:00 pm for “Slow Gardening, North Carolina Style” – Gardening for all Senses, all Seasons by Felder Rushing. Slow gardening isn't lazy or passive - it actually involves doing more stuff, carefully selected to be productive without senseless, repetitive chores. By focusing on seasonal rhythms and local conditions, it helps the gardener get more from their efforts while better appreciating how leisure time - and energy - are spent. More than mere tips for easy gardening, it's more about thinking "long haul" and taking it easy. Free to members of the NC Unit of the American Herb Society and members of Paul J. Ciener Botanical Garden (non-members are $10 at the door). To register, call 336-587-5727 or To learn more about Felder Rushing, visit

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Peace in the Valley the name of this painting of artist William Vance Nichols’ boyhood church. Purlear Baptist Church began in the early 1930s and is the epitome of the little American Protestant church that was considered the anchor of many rural communities. Today membership remains strong with approximately 120 regular attendees. Many people have wonderful memories and experiences over the years attending Purlear Baptist Church where, at age 12, Nichols gave his life to the Lord. "It is my belief our people made this country great because of their strong Christian beliefs. A little church stands as a sentinel for the whole community. My painting is based on this particular church. I used a little ‘artistic’ license in my attempt to create what I felt like was an interesting winter scene.” Nichols wanted this oil painting to appeal to everyone who loves their own place of worship—this scene could be representative of many a rural American Baptist Church. “As for me, I have a lot of good memories of Sunday school, preaching, Bible School, church trips, baptismal events, Christmas plays, Easter services, revivals, weddings and singings including quartets as well as enjoying our own church choir.” The vintage car in the painting was just like the one Nichols’ father owned. Shall we wish for a snowfall like this? You can contact Nichols at 336-521-3748. Prints are available and come with a listing of charter members, preachers and parishioners’ family names

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Art is all about choices—the artist’s and yours. The artist expresses in his creations what is important to him. You are attracted to and appreciate a particular type of art work because of what is important in pleasing you and your senses...

artists’ spotlight

As a well known Wilkes County artist, William Vance Nichols owns Art-A-Tak offering art supplies & gallery inside Melody Square in North Wilkesboro featuring lessons, paintings, charcoal pencil portraits and more with his daughter, Tonya. Nichols is currently working on a colorful spring painting: 336-521-3748.

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For the Love of Reading:

We read because we love reading and you can install that same love of reading in your children beginning at infancy. Never miss a good night story; make it a permanent part of the bedtime routine. Can your baby understand the words you are saying? Of course not all of them… yet. But you are helping to extablish your little one’s speech patterns for later on. Studies have shown babies language patterns are learned and set as toddlers so you can instill a good vocabulary at an early age! Besides the sound of your voice brings tranquility, security and your enthusiasm when reading to your baby. The child seeing YOU read makes all the difference in the world. Now for us adults, there is no limit to what we choose to read. In this issue we have found an eclectic collection of books to lure you into grabbing something steaming hot to sip and settle into a comfy chair to delve into another world, all of your own. You might even be inspired to write your own book and we can say, “...we know that author!”

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Winter Reads

Inside Bob Timberlake’s Letter to Home

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As longtime Bob Timberlake fans, John and I have thoroughly appreciated his artwork for decades especially John’s office print, “Winter’s Gift.” Snow is such a gift. I can still wake up and know from the muffled silence outdoors that it has snowed in the night. —Bob Timberlake, Letter to Home, 2017. He has done it again, another exquisite art book in celebration of his 80th birthday. This is Bob Timberlake’s Letter to Home—his history with focus on the world he loves, “...on landscapes and meadows afield.” It’s dedicated to Kay, his wife of 60 years, “…my better threefourths,” he says. A wonderful coffee table-size book, this one is nine inches wide by 12 inches tall with almost 200 pages filled with this renowned artist’s words, artwork and endearing full page family photos. The first 16 pages are full size photos and show a comfortable Timberlake in his studio, built “ it would look out towards the sun,” and at home—more than 50 never been seen works of art, paintings, watercolors, artifacts, penciland-ink sketches. Always super congenial and generous with his time, his book is the same style with photos of his favorite people, things, his personal revelation of hope and dreams and some favorite hunting and fishing stories! Co-writer, T. Edward Nickens, says of Timberlake, “He is an artist who focuses on what is enduring and meaningful in everyday life.” Timberlake, an artist, a designer and outdoorsman—Timberlake truly is a North Carolina Favorite Son.

Bob Timberlake

Goospen Studio & Press of Conover, has published a limited edition of 3,000 of Bob Timberlake’s Letter to Home. There are three purchasing options starting at $59.95 ($12.95 s/h) for the personal edition. The “Collector’s Edition” and the “80 Club” comprise 380 copies that complete this very special offering. For more ordering details call the Bob Timberlake Gallery in Lexington at 800-244-0095 or 336-249-4428.

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Congresswoman Foxx and Editor Barbara Norman talk about GOD is in the House.

GOD is in the HOUSE, Congressional Testimonies of Faith By Virginia Foxx, current Member of Congress, North Carolina, 5th District.

Congresswoman Virginia Foxx has collected stories of faith from chaplains and fellow congressmen for over a seven year period. You will find this anthology to be bi-partisan and nondenominational. I found her to be a very comfortable person to talk with—warm and congenial. In her 12 years in Congress Virginia admitted that the Thursday morning Prayer Breakfasts and regular Bible Studies provided, "These miracle stories are from people of faith." With her book, "I encourage other people to get into office and serve.” In 179 pages, you can’t help but be inspired by these devout men and women from across our vast country, currently working, some retired, in Washington on our behalf. Of course, Virginia’s story is included. She attended Lees McRae College, Appalachian State (when a Teachers College) and in 1963 she met Tom Foxx home from Chapel Hill. They were married shortly afterwards and made Watauga County home. From that point on her career is a fascinating read...she worked hard, continuously moving from one prestigious job to another amassing lots of influential friends and supporters along the way. You will enjoy reading GOD is in the HOUSE to learn about other Congressional folks and their stories, too.

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The Sea Is Silent A favorite Winston-Salem author, Cameron Kent has just released his newest novel, The Sea Is Silent. After reading his other titles, When the Ravens Die and The Road to Devotion, The Sea Is Silent is distinctively a very different journey for Cameron. In this North Carolina coastal mystery you will learn lots of new terms if you do not fish and feel right at home if you DO fish! You will absorb the many personalities of the town’s pier fishermen as Cameron describes them, the sand and ocean breezes, as well as the total devastation and deep sadness of a lost love of one newspaper reporter, Seth MacClellan. Seeking a new start for his career and personal life’s survival, Seth lands in a small coastal tourist town. Even the most profound reader can’t foresee the evil that planned Seth's demise well in advance of his arrival to Sandbridge. You won’t want to put this novel down to see if Seth literally persevers and can begin his life again with an open heart. Winston-Salem’s Plot Hound Books published The Sea Is Silent for $14.95.

FALLINGWATER The Building of Frank Lloyd Wright’s

This magnificent non-fiction children’s picture book details the journey of Frank Lloyd Wright in the design and construction of his iconic masterpiece, Fallingwater, atop a waterfall in Bear Run, Pennsylvania, in the 1930’s. Built as a weekend retreat for Edgar and Liliane Kaufmann of Pittsburgh department store fame, Fallingwater is the epitome of Wright’s organic architectural style, harmonizing humanity with nature. Fallingwater: The Building of Frank Lloyd Wright’s Masterpiece is a collaboration among award-winning authors, Marc Harshman and Anna Egan Smucker, and highly acclaimed illustrator, LeUyen Pham. It reveals Wright’s inspiration and creative genius as he fashioned this extraordinary dwelling, where the sound of falling water can be heard from every room in the house: “He listens, and through the many windows comes the music of water, the tune always different, always the same. The trees, the stream, the waterfalls...all still there. And the house looking like it grew right out of the rocks...belonging.” Harshman, Smucker, and Pham conducted months of research to bring the story to life. The poetic, lyrical text and intricate illustrations celebrate Wright’s genius and ability to envision such a place and make his dream a reality. Elegant and informative, this is a picture book adults will enjoy sharing with those special children in their lives. In 1963, a few years after the death of his parents, Edgar Kaufmann, Jr., donated the house, its contents, and all the grounds to the Western Pennsylvania Conservatory, making it possible for people all over the Masterpiece world to visit this famous landmark, the house above the falling waters. Marc Harshman, renowned poet, author, and West Virginia’s Poet Laureate, hosts a monthly show for West Virginia Public Broadcasting, titled “The Poetry Break.” He recently published his thirteenth children’s book, One Big Family (Eerdman’s), and a collection of poems, Believe What You Can (West Virginia University Press). Anna Egan Smucker has penned numerous books and poems. Her first book, No Star Nights, won the International Reading Association’s Children’s Book Award. In 2009, Smucker’s book, Golden Delicious: A Cinderella Apple Story was selected by the West Virginia Center for the Book to represent West Virginia at the 2009 National Book Festival in Washington, D.C., with Brother Giovanni’s Little Reward: How the Pretzel Was Born representing the state in 2016. LeUyen Pham has written and illustrated Big Sister, Little Sister and The Bear Who Wasn’t There, and is the illustrator of many other picture books. Already, Fallingwater is receiving rave reviews, including starred reviews in Publisher’s Weekly and Booklist, and was selected by Amazon as a Best Children’s Non-fiction Book for October. It is available for purchase at independent bookstores,, and other online booksellers.

By Marc Harshman and Anna Egan Smucker Reviewed by: Cindy Martin

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SERAFINA and the SPLINTERED HEART By Robert Beatty “Stay bold!” Reviewed by Cindy Martin

Robert Beatty at a recent book signing. In this third powerful, beautifully written installment in the Serafina series, New York Times bestselling author Robert Beatty delivers a chilling, actionpacked, suspenseful adventure where the brave and determined young Serfina must again battle the forces of evil and come to the aid of her father and friends and preserve her beloved Biltmore House. “The storms are coming,” she thought. “And I must rescue them.” Set in the 1890s at Asheville, North Carolina’s Biltmore Estate, Serafina and the Splintered Heart (Disney Hyperion) has the perfect blend of history, mystery and magic to keep middle grade and adult readers on the edges of their seats. Battle-scarred Serafina awakens in darkness, unable to understand what has happened to her. It seems enemies, even those she once considered friends, are all around, changing life at Biltmore in inconceivable ways. When Serafina discovers the Estate is being threatened by a destructive, mysterious force causing violent storms and flooding, she realizes she must unearth the truth and find a way to harness her strange new powers before it’s too late. Robert Beatty is an entrepreneur in every sense of the word. Prior to becoming the creator of the Serafina series, he was the founder, CEO and chief archi-

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tect of Plex Systems, which provides management information systems to automotive, aerospace and defense and other manufacturing companies throughout the world. He was also closely involved with Narrative Magazine, which contains literary stories, essays, poetry, photography, New Yorker-style cartoons and more. When Beatty learned his wife’s breast cancer diagnosis, he wanted to spend more time with his family and decided to focus on achieving his lifelong goal of becoming an author. In a recent interview, he credited his wife (who is now doing well) and his three daughters as playing a big role in his creative process. Beatty wanted to write about a heroic girl for them. According to Beatty, they listen to and provide feedback of every page he writes. With their mix of regional and Gilded Age history and fast-paced action, the books are perfect companions to classroom language arts and history curriculum and are compatible to the Common Core. Educators are thrilled to learn the Serafina books and companion teachers’ guides are available at Beatty’s website. Serafina and the Splintered Heart has received many accolades, as did the first two books in the series, Serafina and the

Black Cloak and Serafina and the Twisted Staff. Not only have they been New York Times bestsellers, they have received starred reviews from Kirkus Reviews, Goodreads and Amazon. In 2016, Serafina and the Black Cloak was awarded the Pat Conroy Southern Book Prize. The Serafina series is available for purchase online, as well as at local, independent booksellers.

January-February 2018


In the Coal Mine Shadows Written by Sarah Martin Byrd Reviewed by Cindy Martin In her most recent novel, Sarah Martin Byrd brings to light the harsh life of coal mining towns at the turn of century. Devastated by her father’s untimely death in a coal mine explosion in 1922, protagonist, young Mame Blackwell, is unwilling to accept a life of farming burley tobacco in rural West Virginia. At 19, she seizes the opportunity to move up in the world when she meets successful tobacco heir Clint Paddington on her first trip to Charleston. Ambition and romance go awry, foreshadowing the disturbing consequences of Mame’s wild and naïve choices. Add rape, kidnapping, murder and betrayal to the mix and readers won’t be able to stop turning pages to discover the final outcome of this gritty Southern saga. Born and raised in the foothills of the Blue Ridge Mountains, Sarah Martin Byrd’s previous novels include Guardian Spirit, published by Lucky Press in Athens, Ohio, and The Color of My Heart and The River Keeper, as well as a picture book titled The Manger Mouse, all published by Ambassador International in Greenville, South Carolina. In the Coal Mine Shadows is available for purchase at local independent booksellers and online at

The ACC Basketball Book of Fame Dan Collins has pulled together a comprehensive collection of famous basketball players in his The ACC Basketball Book of Fame. Basketball fans know Dave Odom and will appreciate his forward to the book. Folks in the South seem to be born with the knowledge that ACC means Atlantic Coast Conference and will revel in this book with over 300 pages and 79 black/white action photographs, lots of details on dates, player positions, games played and most interesting to a reader not so passionate about basketball are the details about where and what players are doing today, some surprising lore and peculiarities of some players. It’s interesting to read how disagreeable Michael Jordon became when he lost a board game with his roommate. Collins states what others have stated, Jordon never liked to lose. Lennie Rosenbluth was a finicky eater and passed on the team’s pre-game steak meal falling back on shrimp cocktails if he needed fuel for a game. It was fun to find the Yadkin Valley’s Dickie Hemric included. “Men’s basketball has unquestionably been the league’s beacon. In no other sport in any other conference has the media been more woven into the fiber of history than with ACC basketball,” writes Odom. Fans will enjoy a treasure chest of the names and games that have made ACC basketball truly the lifeblood of college sports for more than half a century in Collins’ The ACC Basketball Book of Fame. Published by John F. Blair, Winston-Salem, hard copy at $26.95.

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I’ve always enjoyed wandering outside. Looking up at trees while lying on the ground or coming upon a deer path is an invitation to adventure and whimsical thinking. Maybe it's all the books I read as a kid about magic and elves but the woods are a place to reconnect to myself and enjoy. We’re lucky to have so many parks nearby filled with natural areas, paths, ponds and creeks. I love Hobby Park and Miller Park in Winston Salem. When my son was born, I couldn’t wait for him to be able to start exploring with me. Without a real plan we typically would just wander on a path or make our own path. Kids have such great imaginations and the world is a wonder to them; especially during the young ages. If you’re willing to be patient and explore at their level, it’s like being a kid all over again. Almost every weekend we’ve done a little something outside. One of our favorite times of the year in the woods is winter because you can see more of the landscape because many of the leaves have fallen, paths are well worn, poison ivy is easy to avoid (unless you grab a giant vine on a tree!), bugs are usually lower since they’re asleep or dead and as my son says, “everything is so different.” This is a great time to start exploring if you aren’t much of an outdoorsy person but you’re willing to try. My 9-year-old and I were talking about the benefits of Winter walking in the woods. We came up with the following things you might see: Plants you’ve never seen before growing or those that have fallen down or split, taller grasses, giant trees, new hiding spots for rocks, paths leading to new places, find cool rocks (I don’t know how many bags of rocks we have at home from our outings), find great spots to find critters: fish, salamanders, aquatic insects. So you might wonder what fun things you can do in woods besides walk, observe, collect items (scavenger hunt for rocks, yellow leaves, or pine cones to cover in peanut butter and seeds to hang from trees) and turn over logs. Since I never know how long we’ll be wandering in the woods, I try to bring snacks and water as well as a trash bag to leave the trails better than I found them. Many times imagination is key to making the ya dki n va l l e y w eeke nd s .com

Free to Wander: Walking in the Winter Woods Story & photos by Wendi Hartup

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Proud to SHOW Our Colors Congratulations to our latest winner!

Mae Huffman of East Bend

Barbara presents an American Flag Kit to Mae.

woods magical as well as allowing your kid to lead the way. Some things we’ve done over the years beyond the exercise: Walk on logs to practice balance, build small forts for a tiny creature, jump on rocks without touching the creek, use a large tree stump or rock for King of the World and see how quickly you can get to the top, take a camera; shoot pictures at weird angles: lay on the ground and look up, take pics at ground level, let your kids take all the pics. Imagine a fallen tree or odd-shaped shrub is a dinosaur. I took a bunch of neighbor kids walking and we tiptoed quietly past the sleeping T-Rex. Inevitably someone made too large a noise and we all had to run. Of course, I was the one who tripped and went flying on the path flat on my face. I was fine and we all had a good laugh about it later. Imagine a large tree stump or rock is a taxi to anywhere. We sat on the “taxi” and made car noises, then got out in Alaska. Wow, it was so cold with lots of snow. We walked around a bit pretending and then got back in the taxi to go to a new place. Each time we talked about what we saw. I love a new term some genius made up, werifesteria meaning to wander longingly through the forest in search of mystery. I hope we can always keep a sense of wonder about life.

To celebrate our Nation’s colors we’re giving away a free American flag kit in each issue of Yadkin Valley Magazine. There are three easy ways to enter... Send your name, physical mailing address & phone to: Show Your Colors, 413 Cherry Street, East Bend, NC 27018 or Email your name, physical mailing address & phone with the subject as “Show Your Colors” to:

You can also fill in the form on the Proud To Show Your Colors page on our website at We will draw, at random, one winner every issue from all the entries and deliver the flag kit directly to you. There’s no cost to enter, nothing to buy and no requirement to sign-up for anything, except to enter.

These beautiful, quality, made in the USA, American Flag kits are provided by Carroll Memorials, 309 South Main Street in King. Offering a great selection of flags and flag poles. 336-983-4995 110

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Wendi Hartup yad kinvalleyw eekend s .com

Fishermen are great guys,

I have seen the best come and go over my years as a bass fisherman. One day you are a pro, the next day you feel as dumb as a rock!!!! Bass fishing can be very humbling! Just like deer hunting. You work so hard planning every move but then the fish or deer don’t understand the game, or maybe they do understand it and are out smarting us all! Losing sleep thinking about the next morning being able to be the first one on your special fishing hole and then seeing several others waiting around the corner to fish “your spot” is heart breaking!!! One of my most memorable occasions was while fishing at High Rock Lake one day. I was pulling the boat out of the lake when I met this lady that was sitting in a boat waiting on her husband to get his truck and trailer to load their boat. I asked, “so how did you do today?” She said “ok, a few” but not giving me any information. I told her it was a tough day but was good to get out. We both pulled our boats out of the water and while wiping the boats down I hollered over to her husband and asked him how he had done, thinking well maybe he will tell me something! But NO, they were both in on this deal of not sharing any information.! Both of us looking down talking, never looking up and making eye contact. Then at one point, we got close enough to each other and we both looked up and said at the same time “Hey man aren’t you” saying each others name. I had not seen this fellow in over 40 years, as we had gone to school together and had many years ago had even been in the same Bass Club in the old days. It sure was good to see him and meet his wife. Since that day we have renewed our friendship and have fished together about every week or so and talk frequently on the phone. But we still don’t tell each other everything that we know, that’s the way fishermen are! My buddy said that his wife told him that I seemed liked a nice guy! And then he said “yeah, but all he wanted to know was what bait you were using!!” Renewing our friendship was the best part of that day! We were able to pick up our friendship right where we left off. As the years have gone by, I am proud to say I have become a professional lure collector. I must be, as I have every lure you can ever ask for. My motto is I have them if I need them! I may not always tell you the ‘real truth” about the lure I am using. In the old days of tournament fishing I would wrap my lures in tin foil, leaving the rods and reels lying on the boat when fishing bass tournaments. I would leave just enough of the lure peeping thru, so you could see a color and maybe a piece of the lure showing. But as soon as I would get out on the lake I would cut them off changing to my favorite lure or the lure that I had practiced with. I would also fill the bottom of the boat with all colors of plastic worms, never really using any of the colors that had I dropped in the boat! My buddy is still misleading me and I am doing the same to him after 40 years, it’s in our blood! Just like the characters in one of my favorite When Scott isn't fishing, you will find movies, Grumpy Old Men!!!!! We now both have all him on the job with his business, the modern day lure covers so, I don’t have to Safety & Technical Solutions, Inc., use tin foil anymore! But an occasional developing safety programs and rubber worm left in the boat still works! manuals, MSDS manuals, and assisting I think I will give him a can of sardines businesses in meeting OSHA and DOT to celebrate the New Year, that way requirements. Scott can be reached at he can say he got his limit, at least one time this year!

but don’t believe them when it comes to fishing! written by Scott Lewis

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Ja nua ry -Februar y 2 018


Grandma’s Fruitcakes


Beat the Winter Blues

with a trip to the

Shops on 10th Street

North Wilkesboro


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Join us January 26 & 27 at The Quilting & Needle Art Extravaganza Statesville Civic Center, Statesville, NC Visit us to pick up your dicount admission card!

Molly, hospitality co-ordinator, always greets you with a smile!

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your pet’s with

PACKING IN THE SMOKIES “Go packing in the Smokies with me,” I told Patrick. “It will be fun. The mountains are beautiful. The fishing is great. What could go wrong…? Anyone who knows me probably realizes that any discussion of packing from me probably involves horses. Yes, I did backpack when I was younger. And I am not saying I am too old to strap on a backpack once more. It is just that I love riding so much that having a pack horse carry the load allows me to enjoy the backwoods and the horses at the same time. So I would like to create a multi-part column to describe my last trip. The tale will illustrate the importance of extensive planning, thinking on your toes during crisis and how to come away from an adventure with lessons learned and great memories. The most important part of any trip is proper planning. This first segment will discuss planning and give you some insight into exactly how and why we use our pack animals. As any of you with horses know, horses consume a large amount of food in a day’s time. Taking your horses with you on a back country adventure requires taking along their food as well as your own. You can’t always count on adequate graze of safe and nutritious foods along the trail. In some parks (and the Great Smokey Mountains National Park is one of them), grazing of livestock is prohibited. The park service wants to leave the graze for the inhabitants of the park such as deer and 114

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Good Health

Robin Brock, D.V.M.

Robin Brock, D.V.M. elk so they don’t want horses, mules and llamas to eat it all. Llamas, you ask? Yes, llamas are an accepted pack animal in most of the national parks. Mules, donkeys and horses are more common. These animals carry large boxes, or packs on their backs instead of a rider. Most of what they carry will be their own food and food for the animals being ridden. Gear for human participants such as cooking gear, tents, sleeping bags and food also has to be carried. Adding additional pack animals allows more gear to be carried but each additional pack animal also necessitates more animal feed. So what do we feed the animals on pack trips? Most horses eat hay and hay would be the obvious choice in many locations. There are recognized packing protocols for strapping hay onto the back of a horse. Unfortunately, not all parks and forests allow hay. Hay often contains weeds and seeds for weeds and these seeds can find their way into the park or forest floor. These weeds are considered invasive plants and could outgrow native grasses and other feedstock that is available in the park for the native species. In the Smokies, hay is prohibited unless it is certified weed free hay. Since certified weed free hay is difficult to come by, most folks packing into the Smokies take hay cubes. The processing of the hay into cubes tends to remove and/or sterilize any seeds in the yad kin valley ma gaz

Thanks for sharing your pet pics! hay. Depending on the type of cubes, you may have to use a hammer to crush them so they are easier to chew. Some cubes are made to be soaked in water and are pretty hard on the teeth if not crushed or soaked first. While I know folks who soak their cubes on the trail, feeding mush instead of dry feed can be a little messy on the trail. If you have read my previous article about riding accessories, you may remember a discussion on the importance of balancing a load. If you have uneven weights in your saddle bags, the uneven load may tend to pull your saddle from one side to the other. If you are in the saddle riding, you can use your weight to help counter that pull or simply turn around and readjust your bags periodically. A pack horse does not have the advantage of a rider to help balance the load. The load is what it is and an uneven load can cause the saddle to shift and fall to one side, dumping part of the load along the way. Weighing the pack boxes once they are fully loaded and making sure that both sides weigh the same becomes extremely critical when loading a pack animal. The packs have to be reweighed each morning when you saddle back up as things change each day. Feed gets eaten, fuel gets consumed and sometimes items get shifted from one side to the other. Something as simple as clothing being wet instead of dry can throw off your balance. It is important to take a small scale with you (There are many hanging type scales available in camping and fishing sections). If you are not able to pick up the fully loaded pack with your scale, you may need to weigh individual items as you put them in. For this, a calculator and note pad come in handy. This first article in our series covered only a few items of preparation. There are several other very important items which need to be covered. I will address them in our next article. Proper planning and preparation makes responding to emergencies much easier. This will become apparent in future articles. Stay tuned for the next edition soon. Until then, stay safe in all of your equine endeavors.

Nose to nose is Molly on the left and Butters on the right at Kingfest.

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) ya d ki n va l l e y magazi

Ja nua ry -Februar y 2 018


send your pet photos to:

Ginny Taylor's 14-year old Remington

Pets and People we met at Kingfest last fall! Sophie and Natasha.

for more than 17 years we’ve been

celebrating the Yadkin Valley

A panel of experts chose Dr. Robin Brock, D.V.M. as tops in

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) Robin N. Brock, D.V.M. 116

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with a magazine people can’t wait to get their hands on! Come join us. Call 336-699-2446 yad kin valley ma gaz

Thanks for sharing your pet pics! Lose Your Pet? Don’t Panic-Have a Plan My son loved to bring his dog out to the family farm to let her run. The dog loved it too but one day a young deer was just too big a distraction and off she tore through the woods after the doe… it only took seconds before we realized her absence. By that time, there was no response to calling her name. We combed every road in our area, calling, looking and fearing the worst every

night with our large coyote population. We called every animal support agency in our area, made photo posters for restaurants, etc. and finally my son bought the push in the ground signs declaring his loss with a dog photo. Ours was a happy ending when a neighbor called to see if she might have my son’s dog in her yard. Sure enough, less than a mile from our farm, we found the lost dog…scarred and thinner after a week on her own but finally willing to jump in our car and go home. As Barney would say, “Nip it in the bud," by making a plan, just in case. Studies find one in three pets will go missing at some point during their lives. The stress and anxiety of losing a pet is only compounded when you panic and don’t know the first steps to take. Have photos ready, reach out to your neighbors. Post those paper flyers every-

where with a recent photo especially including all the veterinarians in your immediate area in case someone has honestly, or not, rescued your pet and is getting it medically checked out. Contact your Humane Society and dog catcher/shelter…give age, weight, breed, description of anything unusual such as one blue eye/one brown eye. Not everyone knows what a lover your pet is and may, in fear, have called animal control to take it away from their property. Check your local missing pet databases… you can file a lost report with them. One phone call is not enough. Be polite but resolved to check daily since your pet may have been brought in right after you called! A collar always helps with tags of your pet’s name, your cell number and/or email. A microchip is very helpful and most vets will scan a dog for free.



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Ja nua ry -Februar y 2 018


Winter Time Horse Tips written by Phil Rucker As outside temperatures continue to drop, remember horses prefer to drink water that is between 42 and 45.° Add warm water to their buckets or purchase a bucket heater to encourage horses to drink enough water. Springtime is usually when we collect our horses' winter blankets with good intentions of cleaning and storing them for use the following winter. Just in case this didn't get accomplished, remember to get your blankets out before harsh winter conditions set in and you really need them. Clean the blanket of last year's filth. Whether you choose to have them laundered or wash them yourself be sure all the old "stuff" is gone. Using a dirty blanket van promote skin irritation and infections. Be sure all straps are still intact and buckles are in good shape. While you are at it, be sure your horse's blanket still fits properly. A tight fit will rub the horse causing hair loss especially at the withers and shoulders. If the blanket is too big, it will twist around the horse possibly getting tangled and/or torn when your horse struggles to get free from it. The horse has two natural defenses against cold, a long hair coat and a layer of fat beneath the skin. Both provide an excellent means of insulation against the cold. The long winter

Sawing Wood & Blowing Leaves Today


hair coat serves as insulation by reducing the loss of body heat and provides the first line of defense against the cold. Its insulating value is lost when the horse becomes wet and/or is covered with mud. It is important to provide a dry sheltered area in cold wet weather and regular grooming. In damp weather, be alert for skin problems. If unchecked, problems can result in hair loss and irritation to the animal. It's important to keep the horse from losing its hair coat, body weight and approaching an energy deficient state (the horse must be properly fed). If a horse is not maintaining good body condition or is performing some work, grain should be added tot he diet. when roughage is digested, a great deal of heat is produced in this process. If you must supplement your hay with grain, one of the safest grains to feed is oats. For the thin horse, a little corn will provide the energy needed to keep the horse in good body condition and provide the energy needed for work. Cold weather adds to the stress as the horse generates enough heat to provide body warmth during the coldest of weather. Contact the Extension Center in your county or your veterinarian for help with proper nutrition for your horse.

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Wedding Dogs, A Celebration of Holy Muttrimony by Katie Preston Tolpfer and Sam Stall features 75 photographs in 144 pages depicting newlyweds and their favorite canine companions. Man’s best friend in Wedding Dogs is captured as the best man, as maid of honor, ring bearer or another member of the wedding party. Canines are usually decked out in doggy tuxedos or sporting a wreath of flowers around their necks—pooches sharing the wedding couple’s big day. Tolpfer is a writer and photographer with a deep passion for animals. She lives in Sydney, Australia. Indiana’s Stall has authored more than 20 books some titles you might quickly recognize are The Dog Owner’s Manual, 100 Dogs Who Changed Civilization and another book, Worst-Case Scenario Pocket Guide: Dogs. He has covered cats, also! If you are planning a wedding and are open to new ideas or just want some heartwarming photos to enjoy on a wintry evening this book is a keeper!

Published by Quirk Books, Wedding Dogs is also available at Barnes & Noble, Books a Million and of course, Amazon.

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Ja nua ry -Februar y 2 018



What IS That? Send in your answer and if you’re the first entry drawn from all the correct guesses, you’ll WIN $100! The next two correct entries drawn win $10 Gift Certificatesfrom Yadkin Valley General Store, Downtown Elkin.

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

name, physical mailing address & guess.

If your guess is the first correct entry drawn

WIN $10000

And if you’d like, tell us about your experiences using or collecting this item. Entries must be received no later than 2/8/18, Winner will be drawn 2/9/18. The winners will be notified by U.S. mail and announced in the March/April issue.

All entries become the property of Yadkin Valley Magazine.

Mail your guess to: “What is That Contest” Yadkin Valley Magazine 413 Cherry St, East Bend, NC 27018 or e-mail:

You can also enter on-line at:, then click on “The What Is That” page.

There were lots of entries: Our What Is That? is an antique engraved Victorian shoe/boot hook. Several of our readers let us know the hook, also called a lacer by some guessers, was also used to hook and unhook corsets, dresses and blouses as well. Who would have ever thought a shoe/button hook could be a collectible? Obviously lots of folks collect them for they come in various metals such as sterling silver, brass, silverplate and then there is Bakelite. The handles were a way of advertising in some cases, our swirl pattern came from the J.C. Penny Co.and then there were the classier dressing table models of simple lines and extremely ornate with handles made of ivory, horn, bone and even mother of pearl. Quite often dresser top hooks were monogrammed. Hunt online to see the different ways collectors display their shoe/button hooks. What a treat to hear from a 95 year young reader who actually used this boot hook in her youth. Another reader shared she had a hook exactly like ours pictured and another one has a ersonal collection of antique boot hooks.

Turn to page 122 to see the winners! 12 0

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What IS That?


In the last issue...

Relics & Recollections written by Emily-Sarah Lineback

Here’s the side you saw in the contest.

Other side... it’s from J.C. Penny’s.

Victorian shoe/boot hook The first correct drawing from the hat, November/December winner for $100 is Charlotte Vincelette from Mocksville who by the way has a hook of her grandmother’s from years ago. Both Derek White of Mount Airy and Roland Cook from Statesville won gift certificates to Yadkin Valley General Store in downtown Elkin. 122

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I am a guardian of objects and their stories. My first rescue was an ancient-looking history book languishing in a school trash can when I was 8 years old. My family was attending some kind of community ballgame, and I was wandering around the old school that had almost been abandoned itself. The book was water-stained and musty smelling, yet its cover captured my interest. The urge to save it along with all the stories it held (and the imaginings of small hands that had held it during its lifetime) felt urgent and noble. Through the years, I’ve saved other things from landfills as well as assembling an eclectic mix of heritage from my own family as well as strangers’ pushed-aside pieces. I don’t have antiques of much monetary value, but financial gain isn’t the goal; preservation—of time, place, customs, mood...and people. yad kin valley ma gaz

Not that I need items to conjure up ancestors, but such things do add magic: I am transported when I pick up my grandmother’s handmade cookbook and rub my hand over stains and hints of flour (and a faint smell of cloves) from her long-ago endeavors. I feel as though I’m bringing her back to life, my life, in a multi-sensory way that wouldn’t be as rich minus that tangible component. And while family heirlooms are most precious to me because of whose they were, relics with anonymous genealogies also require respect. When I don’t know an object’s history, I adore spinning plausible backstories of where it has been, whose it has been and moments of life—of the item and of the individuals who possessed it. Most collectors share shads of a buywhat-calls-to-you philosophy, and within that realm, there are those like me who veer to more “emotional” ties and others who embark upon curating a collection that they not only appreciate but one that also holds the potential to appreciate dollar-wise. while most categories of antiques become more or less financially valuable over time, if you buy what you like, you can better enjoy what you have. And whether you consider antiquing a business, a hobby or merely relish reminiscing by way of memories that objects spark for you, the Yadkin Valley offers lots of variety and lots of stores and displays the gamut from salvage junk stores to upscale antiques shops. Pick a place and pic your piece! If you’re in the Jonesville/Elkin area and would rather choose a larger stop, go to Antique Mall of the Foothills (1526 NC-67, Jonesville). It’s 100+vendors in 9,000 square feet of retail space nicely laid out on one level. From old tools and post cards to records and glassware, if it’s vintage or older, it might be here. Unlike “junktique” stores where part of the deal is rummaging, everything here is clean, sorted, and organized. Even so, it’s up to you how long you want to linger because the sheer volume is spectacular. If you’re more in the mood to let someone else do the “gem” pre-sifting continued on page 125 ya d ki n va l l e y magazi

the sound of Home! ...a cherished

grandfather clock ______________________ a heirloom that will last a lifetime _______________________ authorized dealer:

Bulova Howard Miller Hermle Why should you buy your new Grandfather Clock from Oldtown Clock Shop & Repair? 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… Our prices are very competitive! We also offer RHYTHM

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Old Town Clock Shop &Repair, Inc. Family Owned and Operated by Alan and Sandy Moran 3738 Reynolda Road (Highway 67), Winston-Salem (336)924-8807 TUES–FRI 9:30a–5:30p, SAT 9:30a–5:00p Ja nua ry -Februar y 2 018


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

How Can You Improve Your Financial Fitness This Year? If one of your New Year’s resolutions is to get healthier, you may already be taking the necessary steps, such as improving your diet and increasing your exercise. Of course, phsycial fitness is important to your well-being – but, at the same time, don’t forget about your financial fitness. Specifically, what can you do to ensure your investment situation is in good shape? Here are a few “healthy living” suggestions that may also apply to your investment portfolio: Build endurance – Just as exercise can help build your endurance for the demands of a long life, a vigorous investment strategy can help you work toward your long-term goals, such as a comfortable retirement. In practical terms, this means you will need to own some investments with the potential to provide long-term growth. These are the investments that, ideally, you can hold on to for decades and eventually reap the benefits of capital appreciation. Of course, growth-oriented investments, such as most types of stocks, will rise and fall in value over the short term, and there’s no guarantee of profits, or even preserving

principal. But if you choose wisely, and you’ve got the patience and discipline to hold on to your investments through the market’s ups and downs, you may well be rewarded. Maintain an ideal “weight” – You can help yourself stay healthy by maintaining your ideal weight. This can be challenging – as you know from the recently finished holiday season, it’s easy to put on a few extra pounds. And, just as inadvertently, your portfolio can tack on some unneeded weight, too, in the form of redundant investments. Over time, you may have picked up too many similar investment vehicles, resulting in an overconcentration, or “flabbiness,” that can work against you, especially when a market downturn affects the asset class in which you’re overloaded. So, you might be better off liquidating some of your duplicate, or near-duplicate, investments, and using the proceeds to help broaden your investment mix. Get proper rest – Many studies have shown that we need adequate rest to stay alert and healthy. In your life, you’ve probably already found that if you over-tax your body, you pay a price in your overall well-being. If you look

We welcome our new Edward Jones team members!

Kody Easter

Aaron Misenheimer

at your investment portfolio as a living entity – which, in a way, it is, as it certainly provides life to your goals and aspirations – then you can see that it, too, can be weakened by stress. And one of the main stress factors is excessive trading. If you’re constantly buying and selling investments in an attempt to boost your returns, you may rack up hefty fees, commissions and taxes – and still not really get the results you wanted. Plus, if you’re frequently moving in and out of different investments, you’ll find it hard to follow a unified, long-term strategy. So, confine your trading to those moves that are really essential – and give your portfolio a rest. To enjoy your life fully, you’ll want to take care of your physical and financial health – and, as it turns out, you can make similar types of moves to help yourself in both areas.

This article was written by Edward Jones for use by your local Edward Jones Financial Advisor. See page 9 in this issue for a list of the Edward Jones Offices near you.


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Relics & Recollections

services and resources

continued from page 123

Restoring & Building Family Heirlooms Custom Woodworking Quality Craftsmanship…

before after for you, check out Laster’s fine Art & Antiques (664 S. Stratford Rd.) in Winston-Salem. I first learned of thigh-end store and fine art gallery when I was winston-Salem’s city magazine editor, and both the merchandise and the management are stellar. Laster’s has handmade solid-wood furniture and an assortment of art and fine household pieces. This is a great place to visit if you want Civil War or military items, early maps/atlases or early photographs (including daguerreotypes and stereographs). For those in the mood to travel to Surry County include the newly-moved Memories on Main (141 N. Main St.) in Mount Airy on your itinerary. Its three floors of more than 8,000 square feet of antique, collectibles, and artisan offerings will help you walk off whatever meal you just ate. Its stated mission is “Keeping Memories Alive” and what’s especially nice about this store is class offerings in it heritage arts studio, including “inside barn” quilting, watercolor painting, chair caning and basic wood furniture refinishing, to name a few. No matter what towns you want to visit, you can easily make a full day trip out of anywhere within our region. Do your research if you’re hunting for something in particular. If you’re on the trail for anything old or just want to browse, decide on an area and enjoy the shops, restaurants and knowledge that you’re going to have a great time. Whether or not you go home emptyhanded, you’ll have memories to add to your collection. ya d ki n va l l e y magazi

every step of the way Chair Caning, Wicker Repair, Lathe Work

S.H. WOODWORKING REFINISHING & REPAIR 1316 Travis Rd, Yadkinville 336-463-2885 Home 336-655-4344 Cell

Creating Quality Custom Caps for your Business

Ja nua ry -Februar y 2 018


services and resources Call Us First– We Can Handle Your Insurance Claim

Left to right: Whitney Barker, Zeth Davidson, Steven Howard, Chris Barker, Rose Speece

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

PO Box 40 • 152 Indian Hill Rd. Union Grove, NC 28689

Rose P. Speece Enrolled Agent, ATA, ATP WE OFFER

ELECTRONIC TAX FILING Enrolled to Practice Before the Internal Revenue Service

Special Appointments Available

May thru December Monday-Friday 8am-4pm


for your Car & Truck

Collectible & Classic Cars • 117 NC Hwy. 801 N., Advance • 2410 Lewisville-Clemmons Rd., Clemmons • Hwy. 67 & 77, Jonesville • Kernersville: 1) 831 S. Main St. • 6351 Shallowford Rd., Lewisville • 688 Hwy. 64 W, Mocksville • 287 Holly Springs Rd., Mount Airy • 1611 West D. St., N.Wilkesboro • 4575 Yadkinville Hwy., Pfafftown • Rt.1/Hwy. 52.Perch Rd., Pinnacle

Yad k i n Va l l ey Magazine

Be safe this winter.

OPEN YEAR ROUND January 1st thru April 30 Monday-Friday 8am-9pm Saturday 8am-5pm

Telephone: (704) 539-4715 Mobile: (704) 450-8593 Fax : (704) 539-4842 Email:


Cold weather, ice and frost can cause damage to your windshield, decreasing visibility. Check for chips, a quick repair can keep chips from spreading.

We’re an Official NC Inspection Station

(336) 759-9900 8090 North Point Blvd. Winston-Salem

East Bend, NC (336) 961-2349 Over 25 years of car care experience

Norman’s CleanUp Shop

• • • • •

2694 Hwy. 21 S., Sparta 105 Wilkesboro Rd., Taylorsville 605 N. Main St., Troutman 5115 Main St., Walkertown 1301 Westwood Lane, Wilkesboro • Winston-Salem: 1) 5217 Robinhood Rd. 2) 3939 Country Club Rd. 3) 5th & Broad streets 4) 2602 New Walkertown Rd. 5) 902 Stratford Rd. • Hwy. 421 & 601, Yadkinville

There’s a store near you!

yad kin valley ma gaz

201 N. State St. Yadkinville (336) 679.8816 825 N. Bridge St. Elkin (336) 835.4288 Ja nua ry -Februar y 2 018


Will We Know Our Loved Ones in Heaven? I’m enjoying a beautiful fall day while writing this under the umbrella on my deck. We’ve finally gotten enough coolness for the foliage to produce colors besides burnt umber. By the time you read this, though, the dead of winter will most likely have set in. Many readers are living in what we refer to as the winter of life. This week I was rudely reminded that you can’t always measure that final season by the number of years one has lived. A young lady who grew up near me awoke to find her 28-year-old husband had passed through the night. The Bible tells us that life is but a vapor. How true that is! I’m finding that I get a lot of feedback from articles on the afterlife and heaven in particular, so I decided to discuss a question that seems to haunt many: Will we know one another in heaven?

Closing Devotions with Sandra Miller

The unknown is not really so hard to understand in light of Scripture. Christians understand that the flesh and bones we carry around before we depart is only our earth suits, but the picture gets fuzzy when we try to imagine our spirits and souls in heaven. Maybe you imagine spirits floating around on clouds in some euphoric state. Nothing could be further from the truth. (And by the way, no matter what Steven King says, ghosts don’t exist.) Just as we live on earth with physical bodies, we will also interact in a physical body with each other in a real, physical place. I met an elderly man at a church where I was invited to sing years ago. Woody had just lost his wife and had no children and was concerned that in heaven he would not see the face that he’d fallen in love with as a young man. I assured him that he would indeed see her face, but it would be in its purest form, not wrinkled or aged. My reasoning was that after Jesus’ resurrection he appeared to over 500 people in a bodily form. He had a face and since we will be like him, we will also have a face. You may be thinking, sure, we’ll have a new glorified body after Resurrection Day, but what about until then?


Yad k i n Va l l ey Magazine

yad kin valley ma gaz

Every human is born with a spirit, a soul, and a body. Death separates the spirit and soul from this present body. The body returns to the earth, the spirit and soul of a true believer in Christ returns to God. (There are numerous passages explaining hades, where nonbelievers go.) We know the Scriptures teach that bodies are like a seed sown. Imagine planting a watermelon seed. You don’t return to your patch and expect to see a vine that produced bunches of seeds—you anticipate a big juicy watermelon. No matter where a body ends up—the ocean, ashes in a urn or ashes scattered over the Grand Canyon, or buried in the ground—on a Day in the (not-too-distant) future a body similar to Jesus’ glorified body will reunite with the seed that is the old body and ascend heaven-bound. Now, people quibble over what houses the spirit and soul until Resurrection. Some teach that the soul sleeps, sort of like a bear hibernating. I can’t find evidence of that in Scripture. When Jesus told his disciples that Lazarus was asleep, he meant he was dead. Paul referred to his on departure as “absent from the body and present with the Lord.” The Bible says we will “know as we are known.” How can we know each other if there is no physical body or resemblance to how we looked on earth? It makes no sense! Chapter 15 of First Corinthians explains a lot—there is a natural body and a spiritual body. Our forever body will be given to us when “the Lord himself shall defend from heaven with a shout and the dead in Christ will rise first, then we which are alive and remain will be caught up together in the clouds to meet the Lord in the air!” Read 1 Thes. 4:13-18. Yes, Woody, your sweetheart has a face and it is beautiful!

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 or 4324 Mt. Bethel Ch. Rd., East Bend, NC 27018. Phone: 336-699-3757

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Yadkinville Jonesville

Gentry Family Funeral Service is a family owned and operated full service funeral home that was established in 1994. As a family-owned and operated establishment, we are committed to providing the very best in personal and professional service. The families we service are not just our clients, they are our neighbors and friends. Just as each life follows its own path, deciding how you would like to remember and honor your loved one is truly a personal journey. Whether you prefer a simple private gathering, full traditional funeral, cremation or a non-traditional service, we will assist you with all of your options.

for 18 years we’ve been

celebrating the Yadkin Valley with a magazine people can’t wait to get their hands on

Come join us!

Our next issue... March/April 2018 deadline to advertise: February 2 336-699-2446 Ja nua ry-February 2 018


Care South, Inc. Our agency provides in-home aide services though programs such as: Community Alternatives Program for adults (CAP/DA) and children (CAP/C)

The best choice for in-home aide care

Personal Care Services (PCS)

Veterans Administration (VA)

Private Duty Services

Locally owned and operated

Licensed and Bonded in the State of North Carolina

Our Mission Care provided up to 24 hours 7 days a week

Registered Nurses available to address concerns 24 hours a day

Serving Surry, Yadkin, Wilkes and Surrounding Counties

To provide high quality care to the clients we serve, and leadership in which employees have faith and confidence; and to offer the very finest individualized in-home care while allowing the patient to live safely and comfortably in their own home.

Care South, Inc. 229 West Main Street Elkin, NC 28621 (336) 258-2306

Salvage Building Materials 951 N. LIBERTY ST., WINSTON-SALEM (336) 724-1739 Weekdays 8am–5:30pm Saturday 8am–5pm

Never Been to Our Warehouses? Here’s just a sampling of what you’re missing! Fiberglass Tubs and Showers Whirlpool tubs Plumbing Fixtures Bathroom Hardware Handicap Bath Accessories Lighting Fixtures Paneling Moulding Vanity Cabinets Cultured Marble Vanity Tops Kitchen Cabinets Cabinet Pulls & Hardware Cabinet Doors

Closet Organizers

Interior & Exterior Doors Pre Hung Doors Door Slabs Porch Posts & Columns Preformed Laminate Countertops

18” & 27” Wide Starters $8800each Pant Racks, Shoe Racks and other Accessories Available

We sell for less because we can. We Just Bought A Introducing KIMCO TRUCKLOAD Key Installation Material Company and then some! of TRAVERTINE Valencia Versailles Stone 8 sqft in a bundle just

4 different sizes all in one bundle Each Bundle Includes: 2- 8x8, 1- 8x16 2- 16x16, 1- 16x24

$2.49 sq ft

$18.96 /bundle

we’re a supply house for flooring installers Glue • Tack Strips • Staples • Tools Saving you time and money! Stocking the items and brands you trust, with the convenience you deserve. Easy Parking ~ Help with Loading

8am to 3pm Monday-Friday inside Carpet Warehouse 923 N. Liberty St., Winston-Salem 336-293-4681

Both warehouses buy closing stores inventory, factory overruns and freight line shipments, selling it for cents on the dollar. You never know what you’ll discover, AND save BIG money on!

Carpet Warehouse 923 N. LIBERTY ST., WINSTON-SALEM (336) 723-1852 Weekdays 8am–5:30pm Saturday 8am–5pm

No Matter What Model or Condition

WE CAN RESTORE IT Street Rods • American Muscle Vintage Trucks • European Sports Cars

Full or Partial Restorations

We offer: Engine Conversions for both American and British Cars.

5-Speed conversions for both American and British Cars. Custom Front Suspension Packages Available

Custom Rear Axle Conversions

Updated Electronic Ignitions Carburetor Rebuilding & Tuning Paint Removal using our Enclosed Plastic Media Blasting Room In House Sand Blasting In House Downdraft Paint Booth

Our personnel have many years of experience in all the various areas of Automobile Restoration.

Plus our 10,000 square feet facility is FULLY EQUIPPED with everything we need to complete your project

Shop (336) 835-1898 cell (336) 366-0858 • email: 134 Bluff Street, just behind Starmount Plaza, Jonesville, NC

Let’s get started bringing your classic back to life!

Yadkin Valley Magazine January-February 2018  
Yadkin Valley Magazine January-February 2018  

Lifestyle Magazine for Northwest North Carolina's Yadkin Valley Wine Region featuring Winter Reads, Weddings and warm foods.