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January�February 2020

Free to Enjoy

Warm-you-up-foods

Open Hearth Cooking Slow Cooker Chili & Chicken

Sweet Potato Muffins Pancakes plus Wedding Trends Books & Wellness


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.

• PERSONAL CARE SERVICES • CAP PROGRAMS • WORKER’S COMP • CHORE RESPITE • EPSDT • LONGTERM CARE

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

INSURANCE VOUCHER

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

336-789-2273 www.americanhealthcare-services.com


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88 January-February 2020

contents

Throughout this issue, you’ll find a wealth of fun discoveries to fill your Yadkin Valley Weekends. Visit yadkinvalleyweekend.com and sign up to receive a free weekly email with suggestions for fun ways to visit a special event or make a special memory. 4

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Ask about our Customer Loyalty Program Winter Business Hours: M-F 10am-5pm, Sat. 10am-3pm


Home & Garden 60 Improving Your Garden Soils 72 Keeping Poinsettias Alive 78 Pruning 101

People & Celebrations 56 Dr. Wright, SCC, & Digitalizing History

Those winter warming soups and stews taste so good. Now they’ll look good too! See our collection of bowls perfect for delicious meals.

Our Cooking Classes begin in January. Find class and schedule information in-store and on our Facebook page. Have fun while you’re learning! Classes fill quickly, reserve your place now.

62 Wedding Trends and more for 2020 78 Yadkin Valley People: Zelotese Walsh 80 Love and Lost, the YV Backroads in Photos 82 Yadkin Valley People: Alan Shuptrine 83 Yadkin Valley People: Susan Hubbard Rudd 96 Visit the Kernersville Museum 97 Your Winter Plans at the MAMRH 109 Shelf Life: Quick Bits of Some Winter Reads 110 New Tax Forms

Health & Wellness 73 Pay Attention to the Little Things 74 Live Well in 2020 88 caring hearts: Honor Flights 106 A Pill a Day?

all about PETS 94 Hook, Line and Sinker: Let a Sleeping Giant Lie 102 Dr. Brock: Hand Lotion Season 103 Brrrr, Choosing a Horse Blanket 104 Pet Pics 105 off the book shelf: Random Acts of Kindness BY Animals 105 canine café: A Feel Better Recipe

in every issue...

Sulying the heart of your home

Psalm 9:1 225 North Main Street • Mount Airy, NC 336-648-8130 • Monday-Saturday 10-6 visit our easy-to-shop online store at www.farmhousespitsandspoons.com Gift Cards

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8 editor’s letter 16 beginnings 20 Our Recipe Box 100 Collectors: Wizard of Oz Collectibles 109 Shelf Life 118 What Is That? 122 Business Section 112 Sandra’s closing devotion ya d kinva lleyma gazine.com


For more information or to schedule a complimentary financial review, call or stop by today. www.edwardjones.com Member SIPC

965 North Bridge Street Elkin, NC 28621 336-835-4411 frank.beals@edwardjones.com

Logan Draughn Financial Advisor 492 N. Main Street Mount Airy, NC 27030 336-789-3323 logan.draughn@edwardjones.com

Paul J. Bunke, Sr., AAMS Financial Advisor

Kody Easter Financial Advisor

124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336-386-0846 paul.bunke@edwardjones.com

304 East Independence Blvd Mount Airy, NC 27030 336-789-2079 kody.easter@edwardjones.com

Frank H. Beals Financial Advisor

Anyone can provide advice. At Edward Jones, our goal is to provide advice and guidance tailored to your needs. That’s why we live and work in your community. When it comes to your financial needs and goals, we believe you deserve face-to-face attention.

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

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

Deanna S. Chilton Financial Advisor 106-B South Depot Street Pilot Mountain, NC 27041 336-368-2575 deanna.chilton@edwardjones.com

Audra Cox Financial Advisor 124 W. Kapp Street, Suite C Dobson, NC 27017 336-386-0846 audra.cox@edwardjones.com Andi Draughn Financial Advisor 496 N. Main Street Mount Airy, NC 27030 336-789-1707 andi.draughn@edwardjones.com Dale Draughn, AAMS Financial Advisor 140 Franklin Street Mount Airy, NC 27030 336-789-0136 dale.draughn@edwardjones.com

Doug Draughn, AAMS, CFP Financial Advisor 496 N. Main Street Mount Airy, NC 27030 336-789-1707 doug.draughn@edwardjones.com

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

Tammy H. Joyce, AAMS Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238 tammy.joyce@edwardjones.com

Tanner Joyce Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238 tanner.joyce@edwardjones.com

Aaron Misenheimer Financial Advisor 1530 NC Hwy, Suite A Jonesville, NC 28642 336-258-2821 aaron.misenheimer@edwardjones.com

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

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just a note from Barbara Hey, Look Who’s 20! Twenty years is quite a long time for anything to last—a car, an eatery, a marriage, a TV show, yet we’re still here and growing with Yadkin Valley readers who gobble up the newest issues and from subscribers from across seventeen states.

staying in touch.... Our telephone number is: 336-699-2446 web address: yadkinvalleymagazine.com Email Directory: Editor- Barbara Norman: barbara@yadkinvalleymagazine.com Advertising- John Norman: john@yadkinvalleymagazine.com Weekends/Events Calendar submissions: weekends@yadkinvalleymagazine.com

From our first magazine to our current...uplifting stories, delicious foods. This year Yadkin Valley Magazine is celebrating its 20th anniversary and the magazine you are holding is a celebration of that milestone. We have always had a priority of promoting the Yadkin Valley, it’s folks and everything the valley has to offer. The magazine, the website, the subscriptions, the cookbooks all to acknowledge the phenomenon the Yadkin Valley has become. Every new issue gives readers gleaning inspiration, knowledge and something they can use in their lives. We’ve been told Yadkin Valley Magazine is like running into family and friends within each issue. Our readers write to their favorite contributors, share story ideas, love the articles, buy their books and try their recipes with success. The foodsandflavors section is a favorite part of Yadkin Valley Magazine with scores of delicious seasonal recipes. This issue’s regular feature spotlights homegrown recipes for chocolate, fish, taco soup, egg-ceptional recipes, a nonbake cookie for snow days and guest contributor, Vicki Yount will share more of her best-loved recipes from her Yadkin Valley kitchen. Happiness Starts With Good Health. Advice on taking supplemental vitamins and a warning to keep up with even the smallest changes in your health. Winter Reads has always been a feature in our January/February magazine where we share books from our Yadkin Valley writers. A wedding is simply a time of magic. Valentine’s Day—can there be a better romantic time to love and respect your spouse? And now it’s time to study and check out the current bridal trends of 2020. The Yadkin Valley Magazine family will bring some heartwarming pleasure to you all through the coming year’s articles on people, places, events, wellness, pets and much more. Happy New Year’s wishes to you and yours... from our continuously growing family, here’s to another 20 years!

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BEST Yadkin Valley COOKS recipes: bestcooks@yadkinvalleymagazine.com Share your pet photos: petpics@yadkinvalleymagazine.com Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright © 2020. 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 Cherry Street Media LLC, 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. The publishers assume no responsibility for errors or omissions of any advertisement beyond the actual cost of the advertisement. In no event shall the publishers be liable for any consequential damage or any damages in excess of the cost of the advertisement.

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Building & Restoring Family Heirlooms

Before

TERMITE • PEST CONTROL AND WILDLIFE MANAGEMENT

RESIDENTIAL COMMERCIAL INDUSTRIAL ANTS • BEES • RATS • MICE • COCKROACHES MOISTURE CONTROL • AUTOMATIC FOUNDATION VENTS INSPECTION REPORT FOR BUYING, SELLING OR REFINANCING OUR TECHNICIANS ARE FULLY REGISTERED ASK ABOUT OUR SENIOR CITIZENS & MILITARY DISCOUNTS

Locally Owned & Operated by the Roberts Family We appreciate your business!

AFTER Custom Woodworking

Quality Craftsmanship… every step of the way

1-800-682-5901 WWW.RIDABUGINC.COM Same-Day, Weekend & Evening Service Available

Chair Caning, Wicker Repair, Lathe Work

S.H. WOODWORKING REFINISHING & REPAIR 1316 Travis Rd, Yadkinville 336-463-2885 Home 336-655-4344 Cell ya d kin va lle y magaz i ne.com

Trusted, Effective Pest Control Since 1973 WE RESERVE THE RIGHT TO CHARGE FOR SERVICE CALLS

NC LICENSE # 678PW

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Special Sale on Smith Brothers Furniture ...through January Sofas, Chairs, Recliners & Love Seats

25% OFF Since 1926 Smith Brothers has been combining old�world craftsmanship with the latest technologies to build furniture that is solid, comfortable and stylish.

And we build it in America.

6224 Windsor Road, Hamptonville, NC 27020 Mon-Sat 9:30am - 4:30pm • 336-468-1744

HomeAcresNC.com 10

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For The Second Year!

Voted Best of Wilkes Women’s Boutique 615 Cherry Street, North Wilkesboro 336.838.7177 Open Monday-Friday 10-5:30 Saturday 10-2 Something Special Boutique

somethingspecial_boutique

Apparel Plus Sizes Accessories Home Gift Cards

classic • affordable • trendy

Enjoy Winter days inside, shared with family, friends or in solitude reading, studying, learning from God’s Word. Spend time with your Bible. We Are The Bible Specialist always offering

20%

Discount On All Books Bibles • Journals Coloring Books & More

Great selection, all versions available including hard­to­find ones,

Even Large & Giant Print

Gift Cards

We offer many gift giving ideas including Bible covers, signs, flags and Tees for the whole family.

128 North Main St., Mount Airy

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(336) 673­0688 Monday ­ Saturday 9­6 charischristianbooksandgifts.com Ja nua ry-Feb rua ry 2 0 2 0

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Where kind hearts welcome you We offer: Short Term Rehab Our NEW Physical Therapy Wing is now open! It’s 2,400 sq ft of helping patients reach their full potential with kitchen, bedroom & bath set­ups, so patients can practice preparing meals, bathing, getting in & out of bed...building the overall functional abilities they’ll need to return home, including speech therapy. Open for out­patients, our residents and all of the community.

Skilled Nursing Long Term and Short Term Assisted Living Independent Apartments Respite Care for the family that needs a little break

Offering in-patient and out-patient therapy Encouraging our residents to keep active is one of our priorities.

We strive to create a family environment throughout our facility Call Crystal Watkins to schedule a visit.

Yadkin Nursing Care

and Rehab Center Our chapel offers a quiet place of prayerful solitude.

903 West Main Street, Yadkinville (336) 679-8863


Mention this ad and try our new service for FREE for the first month.

6715 Shallowford Road • Lewisville, NC Mon­Fri: 9AM ­ 6PM • Sat: 9AM­Noon


Drop Your Leaves Each time I step up to the easel, I feel like a bare-limbed tree in winter. I’m not able to hide what’s going on around me or within me. And I don’t want to. Authentic expression in my art has helped me grow and continues to be liberating and empowering. My paintings are my visual diaries. When I look back, they tell me what I was going through the past twenty years. My early house portrait period in 2000-2002 was born out of a desire to create a happy home life. If I painted enough of them, I would have one, right?

June Rollins

beginning s with June Rollins Visit June’s website www.junerollins.com

From 2003-2005, a focus on creating texture inspired by peeling paint and rust was about transformative endings. I was searching for beauty and grace in aging and dying. In my life, relationships were ending and my parents were declining. From 2005-2009 there was a fascination with painting flowers and children. Planted, blooming, growing things gave me hope. New relationships in a new setting were giving me a new life. By 2009 I had grown comfortable, with my technique and subjects. I grew discontent which brought on a searching, struggling, floundering period of trying different mediums and not liking anything I did. I persevered. One afternoon in 2010, easily and effortlessly, a new world of flowing inks and abstracted landscapes emerged out of a spirit of play. Preceding and during the five years of daily, Alcohol Ink Dreamscaping, I was also daily, practicing contemplative prayer. In 2012, a relocation and change in lifestyle led to feeling lost and uprooted. From 2012-2017 I experimented with watercolor inks and acrylic portraiture. Neither, took hold of my heart. And then I tried oils. Traditional oils gave me that “beginner’s awe” again, and I was hooked. Since June 2017, painting small, expressive, animal portraits has been my passion. Their personified, and often humorous, range of emotions mirror my own and other’s. Each painting is a fun challenge and the positive, spontaneous responses from the public to my animals brings me joy. Painting from a place of drop-your-leaveshonesty, has been and continues to be this introvert’s way of communicating. Thank you for looking. Thank you for listening. Wishing us all, winter’s bare-limbed revelations,

“Just Can’t Get Enough,” 8x10, ©June Rollins 16

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at Ladies Upstairs 198 North Main Street • Mount Airy, NC 336-786-6121 Free Alterations • Gift Wrap • Shipping


When Cold Winter Winds Blow

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.

WEEKENDS. 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.

We’re really good at helping keep your family warm & comfortable Our services also include:

UV Lights Digital Thermostats Air Filtering Systems Humidifiers Duct Balancing

Seal Ducts Carbon Monoxide Detectors Preventive Tune-Ups

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.

K V & Inc.

HEATING AND AIR CONDITIONING

The magazine is available FREE at locations throughout the Yadkin Valley. You will find a highlight listing of pick­up locations on our web site at www.yadkinvalleymagazine.com. 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 336­699­2446. Information about advertising is also available at: yadkinvalleymagazine.com/advertising

304 NC Hwy 67 East Bend, NC

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

Financing Available

Commercial • Residential • Manufactured Homes 18

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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.


Yadkin Valley Magazine is a publication of Cherry Street Media,LLC. 413 Cherry Street East Bend, NC 27018 336­699­2446 January­February 2020 Volume 20 Number 3 Publisher/ Editor Barbara Krenzer Norman Advertising Sales John Norman Sue Harrison Ken & Denise Knight Contributing Writers Ashley Beard, Mary Bohlen, Robin Brock, D.V.M., John & Carrie Bryd, Jim Collins, Caroline Donalson, Ryan Guthrie, Wendi Hartup, Shannon Holden, Delores Kincer, Hannah Lepsch, Scott Lewis, Carmen Long, Cindy Martin, Laura Mathis, Sandra Miller, J. Dwaine Phifer, Lisa Prince, Adrienne Roethling, June Rollins, Kelly Shumate, Mike Simpson, Rose Speece, Lauren Urrea, Jessica Owens Wall, Vicki Yount.

Photographs & Photographers John & Barbara Norman, June Rollins, Cindy Martin, Carmen Long, Hannah Lepsch, Amanda Joyner, J. Dwaine Phifer, Paul J. Ciener Botanical Garden, Judy Mitchell/Mitchell’s Greenhouse & Nursery, Wendi Hartup, Shannon Holden. Distribution Cindy & Wayne Martin Rebecca Cranfill Ken & Denise Knight Test Kitchen Chef Amanda Joyner To inquire about advertising in Yadkin Valley Magazine (336) 699­2446 john@yadkinvalleymagazine.com

GOT A TOUGH SPECIALTY PAINTING PROBLEM? We are the solution! We offer solutions for: tough industrial applications commercial painting water fountains • concrete steps decks • car wash walls office buildings • homes concrete swimming pools garage floors painted AND sealed to withstand heat and water Got a painting project— we can do it! Before you replace the wood on your deck, talk to us about…DECK RESTORE™ or DECK REVIVE products. Both products revive and protect wood surfaces such as wood and composite decking, stairs, docks and more. They install at a fraction of the cost of total surface replacement while adding years of life to older wood decks! Our Design Specialist can offer creative ideas on any painting project. Whether you’re just needing a little guidance… or the whole idea.

Armorex Epoxy Coatings Specialist

Want to see more before & after samples of our work? Call me today and I’ll be glad to bring photos by for you to see. Discover how our superior protective coatings stand up to the toughest elements Mother Nature can throw at it. How much will it cost? My consultation visit and estimate are FREE. —Mark Diachenko. Mark@PaintandCoatingsLTD.com

A multi-faceted painting company…we’re Member Yadkin County Chamber of Commerce

416 East Main Street Yadkinville, NC (336) 469-0080 www.PaintandCoatingsLTD.com Ja nua ry-Feb rua ry 2 0 2 0

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foodsandflavors™ OUR RECIPE BOX...

50 22 Yadkin Valley Best Cooks, 1: Butterscotch No-bake Cookies 23 Yadkin Valley Best Cooks, 2: Bobbie’s Taco Soup 24 Chocolate Extravaganza 30 A Valentine Dinner for a Sweetie 32 Making Wine in the Yadkin Valley 34 Two Egg-cellent Recipes for Breakfast 36 Chef Jim Collins’ Fish Recipes, Part 1

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39 Two Recipes for a Slow Cooker... 41 Cake Mix Cookies 42 From Vicki’s YV Kitchen: Orange Cinnamon Rolls 46 Tour Mrs. Hanes’ “Cookie Kitchen” 47 Open Hearth Breads 48 Herbal Accent: Chives & Chive Butter 50 a busy Mom’s Kitchen: Butternut Squash Pancakes 53 Moon Pies!

A side of Asparagus Baked Mexican Fillets Baked Potato Brickle Bars Butternut Squash Pancakes Butterscotch No­Bake Cookies Cake Mix Cookies Chive Butter Chocolate/Cherry Oatmeal Cookies Chocolate Pound Cake Chocolate Squash Bread Cornish Hens Dilly Sauce Fudge Frosting K.I.S.S. Cooking Seafood Moon Pie recipes Old Amish Bread Orange/Chocolate Bundt Cake Orange Cinnamon Rolls Orange Glaze Ordinary Bread Slow Cooker Simple Chili Slow Cooker Southwest Chicken Sweet Potato Muffins Swiss Chocolate Cake Roll Taco Soup Western Egg Casserole

30 36 31 26 50 22 41 48 29 29 26 30 36 28 37 53 47 28 42 28 47 39 40 35 26 24 34

22 Best Cooks: Butterscotch No-bake Cookies 24 Best Cooks: Bobbie’s Taco Soup 20

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Serve up a Warm Country Breakfast Troyer Hand-Rolled Butter makes GREAT toast!

Try it, You’ll love it! Our best selling product of 2019

Walnut Creek Bacon variety of flavors

a delicious buy at only

3

$ 49 per jar Amish Wedding Brand Salsa in a variety of styles, goes perfectly with our Tortilla & Corn Chips

Are you a Granola Fan? We offer a variety of Triple Treat Granola great for breakfast or snacks Talk about one more sweet breakfast, taste made­in­our­kitchen Cinnamon Rolls

We Offer Storage Buildings & Play Houses ~ 30 year Warranty • FREE Delivery

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

(336)468-4789 www.ShilohGeneralStoreNC.com

Reopen Thursday, January 16, 2020

January/ February Hours: Thursday - Friday 9am–5pm, Saturday 9am–4pm Regular Hours: Return March 3, Tuesday - Friday 9am–5pm, Saturday 9am–4pm


Monica’s No‐Bake Butterscotch Cookies 2 cups granulated sugar 1/2 cup 2% milk 1/2 cup (1 stick) butter 1 cup butterscotch chips 1 cup peanut butter 3 cups rolled oats 1 Tablespoon vanilla extract In a skillet put sugar, milk, butter, butterscotch chips. Cook on high. Stir constantly to prevent burning. When mixture begins to boil continue to stir for 1 minute. Remove from heat. Add peanut butter, vanilla, rolled oats. Mix well. Drop by spoonful on wax paper. Allow up to 1 hour to cool. Remove from wax paper. Store in airtight container.

When you have your kids and maybe someone else’s too for a vacation day or the inevitable snow days (even the thought of no electricity) here is an activity you all can do together with outstanding results everyone will enjoy munching. Have your supplies on hand! “One afternoon, per request, I attempted to make some chocolate no-bake cookies for my children for a snack,” said Monica Dolinger, “I made my way over to the cabinet to get the cocoa powder. There was NO cocoa powder! Now what do I do? The milk, sugar and butter were already in the saucepan. I had a bag of butterscotch chips. I tossed in about a cup of chips. Finished out the recipe as recommended and scooped out the batter onto a piece of wax paper that lined my countertop.

They were an instant hit with my family! This family favorite cookie recipe is one that can be altered in different ways. My daughter does not like chocolate so I can choose to do butterscotch or even peanut butter for her. It’s a well known recipe but with the right substitutions, you can make it just about any way you want.

Get the Cookbook! Our Best Yadkin Valley Cooks Cookbook,

visit cherrystreetfarmhouse.com to purchase and for a list of our retail partners where you can buy your copy.

Question Is there a difference between pie dough and tart dough?

Answer

Baking Tip 22

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In general, people expect pie dough to be flaky and tender. Classic tart dough is more cookie like, with more sweetness than pie dough and either a crumbly texture like Scottish shortbread or some snap, like a classic sugar cookie. ya d kinva lleyma gazine.com


Bobbie Morris’ Taco Soup My family LOVES soups! I am forever looking for new recipes, have loads of cookbooks, one my mother gave me 56 years ago when I married...I still use it! The taco soup recipe is super easy, tastes great and my family loves it. Since I cook a lot, and my family really likes tacos, I began thinking of ingredients for a taco based soup...after many, many experiments the result is my Taco Soup. This is really a quick dinner. You may want to let it simmer a while so your family will think you have been slaving for hours. Plus your kitchen will smell like a fiesta! Serve it with tortilla chips, shredded cheese, salsa, Texas Pete and sour cream. You can also serve it over lettuce for a salad! I sincerely hope you enjoy it as much as my family does. —Bobbie Morris 1 pound ground beef (I use turkey!) Small onion, chopped 1 Tablespoon olive oil 2 small cans tomato sauce 1 can black beans, drained, rinsed 1 can whole kernel corn, drained I can chili beans, do NOT drain 1 can pinto beans, do NOT drain 1 package taco seasoning mix Brown beef in olive oil. Add onion. Cook until opaque. Add remaining ingredients. Add enough water to cover. Heat through. Serve hot with toppings.

With so many ways to say…

I Love You

including the perfect Hallmark Card

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

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

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Willow Tree Together

336-835-6702

offering Free Gift Wrap Ja nua ry-Feb rua ry 2 0 2 0

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foodsandflavors~™ Carmen Long Chocolate Extravaganza

Carmen Long

WRITER & PHOTOS

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

Organizations are always seeking new and creative ways to raise money. A Chocolate Extravaganza may be the most delicious idea yet. The Alleghany Friends of the Library sponsored an evening of chocolate to help purchase an Interactive Smart Table for the Alleghany County Public Library. Seventeen youth and adults, amateurs and professionals made home-made chocolate creations for judging. The Judges Overall Choice award was a Chocolate Swiss Roll made by Monica Dolinger. The first-place adult winner was Yvonne Burdick with her Chocolate Zucchini Bundt Cake. With the purchase of a $10 ticket (or 2 for $15) to the Chocolate Extravaganza, the public was invited to sample all of the creations and vote for The People’s Choice award. Youth Wyatt Duncan received the honor for his original recipe, Love in a Pan. Chocolate and Valentine’s Day go hand in hand. Try one of these recipes from the Chocolate Extravaganza to make a homemade chocolate treat for your special Valentine. Although there are some benefits from chocolate, it is important to remember that more isn’t better when it comes to your health. Follow these tips from the N.C. Department of Health and Human Services, Division of Public Health, Nutrition Services Branch, to get the most from your chocolate eating experience. Go to the dark side of the chocolate aisle. Flavonoids are the healthy com pounds in chocolate. Flavonoids help your heart. They do this by lowering your blood pressure or cholesterol levels.

Proudly Serving the Dental Needs of Children & Adults!

Dr. Andrew Rivers, wife Katie, son Nolan and daughter Nora

336‐751‐6289

Offering Discounts for Seniors

www.RiversFamilyDentistry.com Whitening • Tooth Colored Fillings • Crown & Bridges Extractions • Implant Restorations • Dentures Accepting most major insurances

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118 Hospital St.

Mocksville

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Remember to say

Thank you Dark chocolate and baking chocolate have the most flavonoids. Milk and Dutch chocolate don’t have as many. Some products now list the amount of cacao on the package, so the higher the percentage, the better. Enjoy chocolate after a balanced meal. Don’t fool yourself! Flavonoids do have health benefits. But no chocolate product is nutrient-rich. Lean meats have more protein than chocolate. Fruits, veggies, whole grains and low-fat dairy food have more vitamins and minerals. Your best bet? Enjoy chocolate after a meal that has foods from each of the groups. Be size-wise about chocolate servings. It takes a very small piece of chocolate a day to keep the doctor away. A king-size candy bar is not a smart choice, even if the chocolate is very dark. Candy bars are high in calories, fat and sugar. Look for small portions—about 1/4-ounce each. If you have a large bar, break it into small pieces. Combine chocolate with fruit and nuts. Mix chocolate with fruit or nuts to multiply your health benefits. Need ideas? Dip a strawberry in dark choco late. Enjoy chocolate-coated almonds for dessert. Make a snack mix with dried fruit, peanuts and bits of dark chocolate. Savor every bite. Slow down! When we savor our food, we are satisfied with smaller amounts. We eat with all of our senses. We smell our food’s aroma, feel its texture and taste its flavor. When we give chocolate the atten tion it deserves, that very small piece can be just the right size!

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to the businesses you see advertised in

Yadkin Valley Magazine, Their advertising investments make your copy of the magazine FREE. Make them your first shopping choice when you need the products & services they provide. Want to follow up on something you’ve seen, just take your magazine with you for easy reference!

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Chocolate Squash Bread

Chocolate Swiss Roll

entry of Barbara Moncrief

entry of Monica Dolinger (Best Over-All)

1 cup sugar 4 eggs 2 teaspoons vanilla extract 2 Tablespoons butter 1/3 cup cocoa 3 cups flour 1 1/2 teaspoons baking powder 1 1/4 teaspoons baking soda Pinch of salt 1 teaspoon cinnamon 3 cups grated squash (yellow &/or zucchini) 1 cup chopped nuts

Cake: 1/2 cup flour 1/4 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 4 eggs 2/3 cup sugar ½ teaspoon instant coffee 2 Tablespoons oil

Filling: 5 ounces semi-sweet chocolate 1/2 cup whipping cream 1 cup whipping cream, chilled Decoration: Cocoa powder for dusting 1 ounce semi-sweet chocolate 2 Tablespoons whipping cream

Preheat oven to 350°F. Beat eggs & sugar until well mixed. Add vanilla and butter to the mixture. Blend until smooth. Slowly add dry ingredients. Stir in squash and then nuts. Pour batter into 3 well-greased bread pans. Bake for 1 hour or until done. (depending on size of pans used).

Brickle Bars entry of Kimberly Edwards 1/2 cup butter or margarine 2 squares (2 ounces) unsweetened chocolate 1 cup sugar 2 eggs 1 teaspoon vanilla 3/4 cup all-purpose flour 3/4 cup Brickle pieces 1/2 cup miniature semisweet chocolate pieces In a medium saucepan, melt butter and chocolate over low heat. Stir frequently. Remove from heat. Add sugar, eggs and vanilla. Using a wooden spoon, lightly beat just till combined. (don’t over beat or brownies will rise too high, then fall). Stir in flour. Spread batter into a greased 8x8x2-inch baking pan. Sprinkle with brickle pieces and chocolate pieces. Bake in a 350°F. oven for 30 minutes. Cool in pan on a wire rack. Cut into bars. Makes 16. 26

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Preheat oven to 350°F. Butter a 12x16-inch baking tray. Line tray with parchment paper. In a medium bowl, whisk flour with cocoa powder, baking powder, salt. Set aside. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add instant coffee; then gradually add flour mixture. Pour batter into the prepared baking tray. Spread evenly into the corners using the back of the spatula. Bake about 12 minutes until a toothpick inserted into the center comes out clean. Take a parchment paper and sprinkle with cocoa powder. (This helps the cake not stick.) Flip cake onto the paper. Remove parchment paper it was baked with. While still hot roll with the parchment paper inside. Do this while still hot/warm otherwise it cracks. Let cool completely. Prepare the filling & ganache Place chocolate and cream in a heatproof bowl. Place over a pan with simmering water. Melt over low heat. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate. Unroll cake; spread chocolate filling evenly over the cake. Roll the cake back up. Refrigerate for at least 1 hour before serving. Dust the roll with cocoa powder. Melt chocolate, sawith a spoon me amount as cream. Drizzle chocolate over the roll. ya d kinva lleyma gazine.com


Rosie’s Hallmark (336) 760-4070 Monday-Saturday 9:30-6 • Sunday 1-5

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Chocolate Pound Cake entry of Faye Reeves 2 sticks butter 2 cups white sugar 1 cup brown sugar 1 cup sour cream 6 large eggs 2 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/2 cup unsweetened cocoa 2 teaspoons pure vanilla

Preheat oven to 325°F. Cream together butter and sugars. Add eggs, (1 at a time) and sour cream to sugar mixture. Sift together flour, soda & cocoa. Add to creamed mixture. Stir in vanilla. Pour into well-greased/floured pound cake pan. Bake 1 hour and 20 minutes. Check after 1 hour (it will be dry if overbaked).

Fudge Frosting (for Chocolate Pound Cake) Melt 12 ounces unsweetened chocolate bits and 1 stick butter over low heat. Add 1 cup sour cream. Beat in 1 pound Confectioners’ sugar &1 teaspoon vanilla NOTE: Good to eat like fudge when cold (add nuts if desired)

Chocolate Zucchini Bundt Cake entry of Yvonne Burdick, 1st place winner (adult) 3 cups all purpose flour 3/4 cup cocoa powder 3/4 teaspoon salt 2 teaspoons baking soda 3/4 cup canola oil 1 1/2 cups granulated sugar 6 Tablespoons brown sugar 4 eggs 2 teaspoons vanilla extract 3/4 cup sour cream 4 cups shredded zucchini Butter inside of a bundt pan. Dust with cocoa powder. Set aside. Whisk together flour, cocoa powder, salt & soda. With a stand or hand mixer combine oil, sugars, eggs & vanilla. Mix; stir in sour cream just until blended. Add zucchini until just combined. Add all but 1 Tablespoon of dry ingredients; mix. Add chips to remaining Tablespoon of dry ingredients. Toss to coat chips; stir them into the batter. Pour batter into prepared pan. Bake at 350°F.for about 1 hour 10 to 15 minutes. Start checking cake after about 1 hour. Check doneness with a skewer. Let cake cool on a rack for about 10 minutes. Invert to remove from Bundt pan. Let cool completely. Top with Orange Icing Glaze.

Orange Icing Glaze 1 3/4 cups Confectioners sugar 1/4 cup orange juice 1 Tablespoon orange zest 1 teaspoon salted butter, melted 1 orange to make zest for garnish In a large measuring cup (4 cup capacity is best for this use) combine sugar, orange juice & zest. Whisk until there are no lumps. Add in butter; whisk together again until smooth. 28

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If it is not pourable, you can microwave for 30 seconds. Let mixture sit if you microwaved it, otherwise pour it over cake (or loaf). NOTE: You can adjust the consistency to your liking by adding more powdered sugar or juice, to thicken or thin it out.

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beautiful collections of

jewelry • home decor • clothing perfect for gift giving Friday, February 14

BOONVILLE FLOWER & DECOR

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Chocolate Cherry Oatmeal Cookies

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entry of Bobbie Phillips Serving all area funeral homes, East Bend • Yadkinville • Elkin 1 cup packed brown sugar 1 cup sugar 3/4 cup butter or margarine 1/4 cup vegetable shortening 2 eggs 3 Tablespoons milk 2 teaspoons vanilla 2 cups old fashioned oats 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups dried cherries & chocolate chips Preheat oven to 350°F. Beat brown sugar, sugar, butter, shortening until creamy. Add eggs, milk & vanilla. Combine oats, flour, baking soda, baking powder & salt. Add to creamed mixture. Mix well. Stir in chocolate chips and cherries. Drop rounded teaspoons of mixture onto ungreased cookie sheet. Bake 10 to 12 minutes. Let stand 5 minutes before removing to racks to cool.

Remember to say I Love You! on Friday, February 14

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foodsandflavors~™ with J. Dwaine Phifer Make this a very special Valentine's Day! Think outside the box this year. Skip the chocolates or a bouquet of flowers that wouldn't think of growing in NC in February. Forget a smarmy, over-priced card. Do something really special this year: Get a single red rose, a great bottle of Yadkin Valley wine, send the kids to overnight with the grandparents and cook a Valentine's dinner for your sweetie. Although the following “recipes” are more “method,” it's easy as can be. Any guy who can hammer a nail, keep the lawn mower running in tiptop shape or understand every play in a football game, certainly has what it takes to prepare a delicious, special Valentine's dinner!

A Valentine Dinner for Your Sweetie WRITER & PHOTOGRAPHER

J. Dwaine Phifer Shopping List for Cornish Hens: A two-pack of Cornish hens, available in the frozen poultry section of all major big-chain grocery stores. A bunch of FRESH asparagus. Two perfect baking potatoes and favorite toppings. A bottle of wine, a golden or blond ale if one does not like wine, or some tart Yadkin Valley apple cider. With wines, think a chardonnay, viognier, pinot noir or splurge on a bottle of champagne. Freshly brewed tea works too. Forget the uppity “white wine with poultry” nonsense. Poultry cooking bags (in the plastic-storage-bag section at the grocery). Flour. Salt and fresh black pepper from a grinder and butter. Cornish Hen Preparation: Buy Cornish hens at least 2 days before use. Thaw per instructions on package. Read and heed food handling safety precautions! About 2 hours before dinner, prepare Cornish hens. Check the body cavity; remove organ packet. Rinse chickens; pat dry. Most Cornish hens have small pin feathers (“hairs”) on the skin. Use a dry paper towel to pluck visible ones. Rub skin with unsalted butter. Sprinkle salt and fresh pepper—to taste—both inside and on the skin. Rub cavity with butter. Follow cooking bag directions to the letter. Time the cooking according to the combined weight of both birds. Scrub hands with soap and hot water after handling the chickens. Put a tablespoon of bleach in a quart bowl of water, use a wad of paper towels, wipe all surfaces exposed to the thawed chickens. Preparing Asparagus: While the chickens cook, prep the fresh asparagus. Remove the rubber band from the bunch, wash under running cold water and lay on paper towels. Pick up one stalk; hold midway down from the top in one hand. Hold onto the root end with the other hand. Bend gently. Note where the bend occurs closest to the root end. Cut this section off. Use it as a measure to guide trimming the other spears. This procedure gets rid of the tough, woody part of each stalk. Put asparagus, root-end down in a bowl of cold water until ready to cook. 30

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Preparing the Potatoes: Scrub the potatoes; pat dry Rub lightly with butter. Prick top all over with a fork—about 6 times. Bake potatoes directly on the oven rack beside the chickens. Ensure potatoes have 40 to 50 minutes to cook. Flip them over at least once by rolling with a long-handled spatula. Check for doneness by piercing with a paring knife at about 40 minutes. Potatoes are done when the skins are crispy and the insides feel completely soft. CLEAN the Kitchen: While the chicken and potatoes cook, clean and leave the kitchen as neat as it was before starting Set the table, then place a single red rose with a piece of greenery in a bud vase on the table. Fill a saucepan with a pint of water and bring to a boil. Add a teaspoon of salt. When chickens are cooked per cooking bag directions and the potatoes pierce easily, remove from the oven. Gently curl asparagus into the pot of boiling water. Set a kitchen timer to 4 minutes. Set a drainage colander in the sink. Carefully open the chicken cooking bag. Using a wide spatula, gently lift each chicken onto a foil-lined sheet pan. Place the sheet pan on the bottom rack; set the oven to broil. Watch carefully; remove chickens from oven when the skin is golden brown and crispy. Use care to not overcook the skin. Place each bird on its own serving plate. Add a baked potato. When the timer sounds, pour the asparagus into the colander. Use tongs or two forks to place half of the hot asparagus on each plate. Dot with butter. Open the beverage of the evening. Call your Valentine to dine. Pat yourself on the back and enjoy a delicious Valentine's meal that says love.

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foodsandflavors ~™ Yadkin Valley Wines Making Wine in the Yadkin Valley

Joey Medaloni, Medaloni Cellars We are blessed to have so many wineries and talented winemakers in our Yadkin Valley Wine Region. Winemaking in the Yadkin Valley has many challenges but most of those over the years had their origins in irregular fruit crops and learning how to grow the grapes required to make great wine. It all starts in the vineyard. But after the crop is produced it is now in the hands of the winemaker. The winemaker is a true artisan who has to convert a crop of fruit into a spectacular wine. They are like bakers combining different ingredients in different quantities to produce a wine to represent them and the vineyard to which they are making the wine. Everything is on the line, reputation, sales and competition with other winemakers. All want to excel at their craft and stand out amongst their peers. Nothing is more satisfying than being recognized by other fellow winemakers for wines you produced and the techniques you used to make it happen. Most of the challenges we have in the Yadkin Valley have 32

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WRITER

John Byrd

been from the vineyard management side of the equation but now we have enough research and know how that grape production is not as problematic. The Yadkin Valley is now starving for new winemaker talent to carry it into the next decade. Pioneer winemakers like Steve Shepard of Raylen, Stephen Rigby who worked with Raffaldini and Yadkin Valley Wine Company, Dan Tallman of Jones Von Drehle and Dana Akers of Windsor Run all have been faced with over 10 years of winemaking headaches and struggles. Shared information and trial/error has proved to be the ingenuity to move the Yadkin Valley wine making into where we are today. We also have new up and coming talent as well. Joey Medaloni with Medaloni Cellars is focusing on making wine, especially blends. He has developed some blends with combinations of Yadkin Valley and California grapes and partnering with winemakers in other states. Joey’s take on making wine here in the Yadkin Valley: “The best thing about being a winemaker in NC and the Yadkin Valley is being a part of a region that just a few years ago was barely even mentioned in articles or by people outside of NC. I feel privileged to be one of the top winemakers and wineries in our region that gets mentioned on a yearly basis in areas such as wine varietals, growing and many other things. One of the most special parts of being in this area is not only do I consider myself American but truly a North Carolinian. I’ve had so many opportunities to work with seasoned winemakers and new upcoming winemakers in this and other areas which helps all of us to grow and expand our knowledge to make better wines together. The people in this area, both local groups and visitors, continue to come out weekly and support us which is just amazing. They support local business and American wine. If I had my choice to be anywhere doing what I’m doing this would still be my first and top choice.” If you haven’t tried some Yadkin Valley wine lately, then you’re missing out. If you tried them years ago, try them again. We are gaining recognition in contests worldwide. Yes, the Yadkin Valley is now on the wine region map. Support your local vineyards and wineries, you won’t be disappointed.

To book your tour or learn more: John & Carrie Byrd Yadkin Valley Wine Tours yadkinwinetours.com 336-408-3394 John Byrd ya d kinva lleyma gazine.com


Christy Beane and Robert Jones welcome you to

R. Thomas Jewelers 614 C South Main Street Lowes Food Shopping Center King, NC 27021 336-983-4923 rthomasjewelers@windstream.net

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Start Your Day and the New Year with an Egg-cellent Breakfast! WRITER & PHOTOS

Lisa Prince, Director, NC Egg Association

Most breakfast dishes include eggs and eggs are a high-quality protein which can help you fill fuller longer and can curb snacking between meals. What is a high-quality protein? Proteins that provide all the essential amino acids in a proportion needed by the human body. According to the Egg Nutrition Center, when healthy adults ate a high-protein breakfast, they were fuller and ate 135 fewer calories at a subsequent lunch versus when they ate a lower-protein cereal breakfast. Research suggests eggs can be part of a heart-healthy diet. A recent review showed eating eggs may reduce the risk of stroke by 12 percent. It’s a New Year and if you aren’t already, it’s time to start enjoying eggs for breakfast!

Western Egg Casserole 1 pound diced ham 1 1/4 cups Parmesan cheese, shredded 1 teaspoon salt 6 green onions, sliced 1/4 cup green pepper, diced 1/4 cup red pepper, diced 2 (8-ounce) tubes Crescent rolls, baked, cooled and torn into pieces 3 cups milk 1/2 cup heavy cream 5 large eggs, lightly beaten 1/2 pint grape tomatoes, sliced in half 8 ounces Gruyere cheese, shredded 6 slices of bacon, cooked (optional) 1/2 cup sour cream (optional) 1 avocado (optional) Toss together ham, Parmesan cheese, salt, green onions, green and red peppers and crescent rolls; arrange in a 13 x 9-inch baking dish coated with cooking spray. Whisk together milk, heavy cream and eggs; pour over ham mixture. Cover and chill 8 hours. Preheat oven to 350 degrees. Uncover casserole, sprinkle with grape tomatoes and Gruyere cheese. Bake 45 minutes or until golden brown.

Optional: Garnish with bacon and serve with sour cream, salsa and sliced avocado. Lisa’s Notes: A breakfast casserole isn’t just for the holidays. This would be delicious for dinner. Simply add some fruit or a salad and you have a meal the family will love. To watch a video of this recipe being made go to: https://gottobenc.com/inspirations/western-egg-casserole/ 34

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Sweet Potato Muffins

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1 stick butter 1 1/2 cups sugar 1/2 cup brown sugar, packed 2 eggs 1 1/4 cups sweet potatoes (cooked and mashed) 1 cup milk 2 1/2 cups self-rising flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup chopped pecans, optional Cream together butter and both sugars until blended. Beat in eggs until fluffy. Add sweet potatoes and milk. Sift together dry ingredients; add pecans, stir to coat. Add dry ingredients to creamed mixture. Stir only until flour is moistened. Spoon muffin mix into greased mini-muffin tins. Bake at 375°F. for 10 to 15 minutes. For regular size muffins, bake for 15 to 20 minutes. Recipe makes 18 regular size muffins. Lisa’s Notes: Lee Farms in Four Oaks, shared this recipe with me, and it has been a favorite! These muffins are perfect for breakfast, brunch or lunch. You could add some cream cheese icing and they would make a great dessert too. To watch a video of this recipe being made go to: https://www.wral.com/lifestyles/food/video/13324620/

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foodsandflavors~™ Jim Collins Chef Jim’s Simple Seafood Recipes, Part 1 WRITER

Jim Collins

When we first met Jim Collins, he was a busy man in his job as Wine Superintendant of the Mid-Atlantic Southeastern Wine Competition held in conjuction with the Carolina Classic Fair. As we talked about Jim’s path to being part of the fair’s wine competition he shared he used to do wine tastings at some of the area’s leading grocery stores. In that role he had developed some delicious ways to prepare fish that used wine in their preparation or went will with wines. He very graciously shared his recipes with customers and now he shares them with you. Jim Collins

Baked Mexican Fish Fillets * 1 1/2 pounds tilapia fillets Vegetable cooking spray 1/3 cup salsa 3 Tablespoons light mayonnaise 1/3 teaspoon black pepper 3/4 cup shredded Monterey Jack cheese Coat fish fillets with vegetable spray. Place in a baking dish. Mix together salsa, mayonnaise, pepper. Spread on top of fish fillets. Sprinkle shredded cheese on top of fish. Bake at 400°F. 15 to 20 minutes. (Until fish flakes when tested with a fork.) * Can use catfish, grouper, halibut, snapper, haddock and any white fish. 36

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Special Dilly Sauce for Fish Jim says, “I have been told this sauce is good on just about everything—steamed veggies, chicken, pork, etc. Add a little ground horseradish and it goes good on chicken or turkey sandwiches!” 2 Tablespoons lemon juice 1 Tablespoon snipped fish dill (can substitute 1 1/2 teaspoons dill weed) 2 Tablespoons mayonnaise 2 teaspoons Dijon-style mustard Dash freshly ground black pepper (optional) Mix all ingredients together. Set aside for 30 minutes.

Look for Part 2 and four more fish recipes from Jim in the March/April issue. ya d kinva lleyma gazine.com


Chef Jim’s K.I.S.S. Method for Cooking Seafood * Keep It Simple ___ (Sweetie or Sir) 1 pound of fish fillets _______ (choose one from A) 2 Tablespoons cooking oil _______ (choose one from B) 1 teaspoon of blackening seasoning 1/4 cup of whatever white wine you have open A – Grouper – Halibut – Mahi Mahi – Salmon – Snapper – other

B – Butter – Canola Oil – Chef ’s butter – Tequila Lime – Chef ’s Butter – Wasabi Ginger – other

Select your fish fillets from group A and your cooking oil or butter from group B. Sprinkle blackening seasoning on flesh side of fish fillets. Heat oil or butter in a medium large skillet (that has a lid). Place fish fillets seasoned side down. Cook uncovered until a medium dark golden brown. Do not blacken. (I like my fish to look appetizing not burned.) Turn fish fillets and turn off heat for 1 minute allowing pan to cool. (This will save making a mess when you add the wine next.) Add wine and cover the pan. Cook on very, very low heat 3 minutes or until fish flakes easily when tested with a fork. (This will steam or poach the fish and give it that little extra flavor.) Makes 4 servings.


foodsandflavors~™ Ashley Beard Slow Cooking for Those Slow Winter Days WRITER

Ashley Beard,

Family and Consumer Sciences Agent, Yadkin County

Ashley Beard

Winter is here and if you are like me, then you are always looking for recipes that will warm you up from head to toe. Why be chilly when you can eat chili, am I right? January serves as National Slow Cooker Month and is a perfect time to start finding new recipes you and your family enjoy. Crock-Pot is a well beloved brand but since there are so many I am just going to use the term slow cooker. I love the lazy Sundays where I can throw all the ingredients

Follow along on Twitter and Facebook to stay connected to new updates, events and recipes! Twitter:@Yadkin_FCS Facebook: Yadkin County-Family and Consumer Sciences into my slow cooker and then do my weekend chores or relax on the couch with a good movie. Best part is that it doesn’t even feel like I am cooking! Now the only thing I dread about the winter is having to turn the heat up which then comes with a hefty electricity bill. Slow cookers take less electricity than an oven and is this is one of the reason I tend to more often reach for my slow cooker. Slow cookers have become a popu-

Start clean! Start with clean hands, utensils, and surfaces. Wash hands before and throughout cooking. Thaw! Always thaw the meat and poultry. Slow cookers are not designed for frozen, uncooked food with the worry that frozen pieces will not get up to temperature fast enough and out of the temperature danger zone of 41˚F. to 135˚F. to prevent foodborne illness. Keep perishable foods refrigerated when preheating your slow cooker. Vegetable placement? If using vegetables with meat or poultry, put the vegetables unto direct heat at the bottom since they tend to take longer to cook. Next add the suggested meat or liquid. Beans please? If using dry beans, soak them for 12 hours, rinse. then boil for 10 minutes before adding to a slow cooker. How full is too full? Check guidelines from the manufacturer of your slow cooker for the recommended sizes of meat as well as how much liquid to add for best results. Some manufactures suggest adding liquid to the pot up to 1/2 but no more than 2/3 full. Follow the recipe for the correct amount of liquid. 38

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lar method of cooking where foods are cooked at a low temperature, usually between 170˚F. and 280˚F. Slow cookers are considered a safe process due to the direct heat and steam created which kills the bacteria that causes foodborne illness. Here are a few tips from the USDA and Cooperative Extension to ensure that proper food safety is being achieved for all the wonderful recipes you make in your slow cooker!

Settings? There are generally two settings to cook on, low or high. Low setting is good for all day cooking or for less-tender cuts of meat. If possible, cook foods on high for first hour for a rapid heat start and for a shorter time foods are in the temperature danger zone of 41˚F. to 135˚F. Do not use the warm setting to cook. Don’t peek! Keep the lid on as much as possible. Only take off to stir or check for it being finished. Each time the lid is taken off the temperature drops 10 to 5 degrees and can slow down the cooking process by up to 30 minutes. Check with a food thermometer! Insert accurately calibrated food thermometer into thickest part of meat/poultry. Safe minimum internal temperatures: roasts, steaks, chops: 145˚F., poultry: 165˚F., soups, stews, sauces: 165˚F. (stir before checking with a thermometer) *A not so very fun fact: according to the CDC, one of the most common factors of foodborne illness is the failure to cook food to correct temperatures. ya d kinva lleyma gazine.com


• Tires • Auto Repairs • Computer Diagnostics • Computer Alignments

East Bend Auto Clinic & Tire Leftovers? Transfer the leftovers into a shallow, covered container and store in refrigerator within four hours of it being finished. Always reheat leftovers on either the stove, in the microwave or in the oven until it reaches a safe temperature of 165˚F. Power outage? If you are not at home for the cooking process when the power goes out, discard the food. I know, very sad. If at home, switch to another method of cooking—gas stove, outside grill or run to a friend’s house! If the food is completely done when power goes out, food will remain safe for up to two hours in a slow cooker.

136 East Highway 67 East Bend (336) 699­2130 Monday–Friday 7:30am–6pm

Try out one of these recipes that will hopefully keep you warm, happy, and healthy during these winter months! Call your local Cooperative Extension office if you have any food safety question.

Simple Chili *recipe comes from NC Expanded Food and Nutrition Education Program 1 1/2 pounds lean ground beef, cooked, drained 2 (15-ounce) cans each, red kidney beans, rinsed 1 (16-ounce) can no-salt-added tomato sauce 1 1/2 cups chunky mild salsa 1 cup frozen corn 1 onion, chopped 2 Tablespoons chili powder Optional toppings: Mexican Style Finely Shredded Four Cheese, low-fat sour cream, diced tomatoes or diced red onions. Add all ingredients except cheese into the slow cooker. Stir. Cover with lid. Cook on low 5 to 6 hours, or on high 3 to 4 hours. Stir and check temperature before serving. ya d kin va lle y magaz i ne.com

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Southwest Slow Cooker Chicken

You’ll find a complete version of our January/February issue on-line at: yadkinvalleymagazine.com The digital edition is brought to you by

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*recipe comes from American Heart Association 2 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon black pepper 1/4 teaspoon oregano 1/4 to 1/2 teaspoon cayenne pepper (optional and variable to your spicy preference) 1 pound boneless chicken breasts (discard of all visible fat) 1 (14.5-ounce) can no-salt added, diced tomatoes (undrained) 1 (3-ounce) can green chilies 1 cup low-sodium chicken broth In small bowl, stir together chili powder, cumin, garlic powder, onion powder, paprika, oregano, cayenne pepper. Place chicken in slow cooker Sprinkle half seasoning mixture over one side of chicken. Flip chicken; sprinkle other half. Pour tomatoes, chilies, chicken broth over chicken. Put lid on; cook on low for 8 to 10 hours or high for 3 to 4 hours. Check temperature with a food thermometer. Chicken should break apart, shred easily with a fork.

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foodsandflavors~™ in Amanda’s Kitchen Cake Mix Cookies 1 (15.25-ounce) box of chocolate cake mix 2 eggs 1/2 cup of canola oil 1 regular size Snickers bar

Amanda Joyner

Combine mix, oil, eggs in a large bowl. Chop the Snickers bar into small chunks. Add to the other ingredients. Mix gently until evenly dispersed. Roll dough into Tablespoon-size balls. Place on a parchment lined baking pan. Bake at 350°F. 10 to 12 minutes. Cool 15 minutes. Once cool, drizzle with ganache.

WRITER & PHOTO

Chocolate Ganache:

owner Manny J’s Bakery Speciality cakes, desserts, wedding cakes Facebook: @mannyjsbakery amanda9joyner@gmail.com

1/2 stick of butter 1 1/2 cups chocolate chips Heat in the microwave 30 seconds at a time; stirring occasionally until melted completely. This a very easy and very fun recipe you can customize for any occasion—just substitute the cake mix and add-ins. Try a lemon cake mix with a dusting of powdered sugar, a red velvet cake mix with a cream cheese glaze. The sky is the limit!

Amanda Joyner

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foodsandflavors~™ Vicki Yount Snowy winter days are my favorite times to bake and one of my favorite snow day treats are homemade cinnamon rolls. My Orange Cinnamon Roll recipe is wonderfully easy for the experienced baker as well as the novice. The original recipe came from an on old 1980 magazine. I have made them dozens of times, making a few changes to the original recipe. I hope you and your family love them as much as my family and friends do. Heat milk, sugar, butter and salt over low heat. (Slightly warm to the touch) Stir well; pour into a larger bowl. Add yeast to the top of milk mixture. Let stand a few minutes (see slight bubbles) Add beaten eggs. Add flour, 1 cup at a time. Beat (mixer or wooden spoon) until a soft dough. Turn dough out on countertop dusted with flour. (To make a soft, but not sticky dough) Knead about 3 or 4 minutes. Shape into a ball. Place dough in a large buttered bowl. Cover with a tea towel. Set in a moderately warm place. Let rise about 1 1/2 hours. When doubled in size, punch down dough. Roll dough into a rectangle (14x12-inches wide, 1/2-inch thick).

Vicki Yount

Filling: 1 stick softened butter 1 cup brown sugar 1 Tablespoon ground cinnamon Spread butter over dough. Mix cinnamon and brown sugar together. Cover dough with cinnamon mixture; press into dough. Start at short end; roll dough into a tight log. Pinch end of dough to secure log; turn ends under. Time to cut log into rolls. Cut log in half. Cut the half in half again (now 4 pieces) Cut each 1/4 of dough into 4 equal pieces.. Place 16 rolls into a well buttered 9x13-inch dish. Let dough rise until doubled in size; 25 to 30 minutes. Bake at 350°F. 25 to 30 minutes or until light brown.

Orange Cinnamon Rolls WRITER & PHOTOGRAPHER

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Vicki Yount

Orange Frosting: 1 (4-ounce) block cream cheese 4 Tablespoons softened butter 1 1/2 teaspoons navel orange zest 2 1/2 cups powdered sugar 1 to 2 teaspoons navel orange juice Beat butter and cream cheese together. Add juice, a little at a time for a soft, slightly runny frosting. Stir zest in by hand. Cool rolls about 10 to 15 minutes; cover with frosting. ya d kinva lleyma gazine.com


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on the cover

Decades of Open Hearth Cking WRITER Mary Bohlen

Enjoy Mary’s open hearth cooking story from our Jan/Feb magazine in 2004. In our 20th anniversary year we will be printing some of our earlier, more popular articles to share again with our regular and newer readers.

The phrase "open-hearth cooking" comes from the ancient practice of cooking food in the fireplace by the heat of the flames or on the hearth by using hot coals. Cook pots for boiling and stewing were hung from hooks on a crane or on a rod over the fire, while baking was done in Dutch-ovens on the hearth. Hot coals placed under the three-legged pot and piled on the lid provided conditions for baking much like a modern oven. Large fireplaces in homes of long ago were an essential that provided warmth, light and a means to cook food. The hearth was the central focus of the home and the place at which the family gathered. Modern fireplaces are not usually built of necessity but rather they are for the pleasure of a cozy fire or purely for aesthetics. However, when the lights and heat go out having a functional fireplace and being able to utilize it to its fullest can be a life saver. These cold days of winter present a perfect time to try your hand at cooking on the hearth. Although cooking in this 44

Ya d k i n V a l l ey Magazine

manner takes considerable more time and patience than using the conveniences of modern kitchens, it has its own rewards. There is an art to cooking on the open hearth. Follow these few basic tips and you will be off to a good start! Basics safety tips for cooking on the fireplace—have a fire extinguisher near by and know how to use it. (colonial cooks used a water bucket). Wear appropriate clothes—avoid synthetic clothing and items such as long flowing skirts, loose shirts, dangling jewelry. Try cottons and linens. Jeans and a sweatshirt. Wear shoes that will protect the feet. Tie back long hair. Have pot hooks or other means to lift hot lids from Dutch-ovens. Do not use your hands even if you have on an oven mitt. The coals produce high heat and are very hot, even if the ambers are not bright red. Don't get in a hurry. Colonial cooks did not have clocks and timers. Getting Started—first start with a good fire and remember big is not better. Aim for hot coals, not a big flame. Allow fire to burn about one hour before starting to cook. Use seasoned hard woods like hickory, oak or maple, which produce the hottest coals. Use good quality cast iron cookware. Heavy cast iron holds and evenly distributes heat. Dutch-ovens come in various sizes but a good basic size is a 12-inch diameter and four to five inches deep. Pots should be seasoned before cooking. If you are using a new pot sometimes they come preseasoned. Preheat pots by placing them near

fire, inside fireplace. Lids can be propped up against the inside walls of the fireplace. This process is the same as preheating a modern day oven. A long handle shovel will be needed to scoop coals onto the hearth and onto the lid of the Dutch-oven. It is possible to use a clean garden shovel if needed. It's in the Pot—when the bread or other dish is ready for baking, shovel a small pile of red hot coals onto the hearth, but not close to the outside edge of the hearth. Next, place a flat trivet or put three small pebbles in the bottom of the Dutch-oven for the pan to set on. This allows air to circulate under the pan, more evenly distributes the heat and helps prevent possible burning on the bottom. Place the Dutch-oven on top of the coals. Next, place the pan of bread dough in the pot. An oven-safe baking dish or a round cake pan works well. Put lid on pot securely and shovel hot coals onto the lid. "Cook until done," is a quote found in many old cookbooks. Because the temperature of the oven is unknown, judging the length of time to bake can be tricky. Check the bread periodically and notice the smell. Another old saying from generations long ago is that the cook can tell if something is done by the way it smells. Based on experience it may take 30 minutes or more, depending on the heat of the coals, to completely bake a loaf of bread. If the bread is not browning as it should add more hot coals underneath or on top of the Dutch-oven. ya d kinva lleyma gazine.com


Two Locations: King and Mt Airy Call or stop by Contact me today to get started. David L. May, Jr. Insurance Agency 336‐983‐4371 King 336‐786‐4697 Mt. Airy

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Mary Bohlen My story

Baking a loaf of bread, simmering a venison stew, or rolling out a crust for an apple pie at the hearth gives me a joy that would probably bypass most people. In my older years, I often ask myself, “Why do I keep doing this”? The answer comes each time; because it gives me pleasure, a feeling of accomplishment, a time to share and a strong connection to the past. It is a life style that has become part of who I am. When I was a young girl, I would sit in the parlor of my great grandparent’s house and listen to family stories told and retold by my Uncle Maddux. The stories may not have been important but I soaked in all his words and never got bored or tired of hearing the tales. The house was old, built around 1886, which for a young girl was ancient. There was a large grandfather clock in the hall, marble top dressers, a large dinner table with white cloth and a big black wood stove in the kitchen. I can still see the cook stove, iron pots and firewood stacked in the corner. Though, I did not realize it at the time, even back then I was captivated with the old ways. Great grandmother’s cast iron kettle is one of my dear treasures. History is a strong thread that has woven itself into most everything in my life. Cooking on the hearth is one way I can experience my love of history in tangible ways. It is much more than just preparing something to eat. For many years I have cooked at the campfire or at the hearth for historical events or special occasions like Christmas and cooking classes. Before each event I start planning; thinking of food that would fit to the place where I will be cooking, taking into account the season of the year and then searching through heritage cookbooks or primary sources for just the right receipt.* (* Receipt is the old term for recipe) It has been an honor and privilege to cook at the Foxfire Museum, Colonial Williamsburg, the Blue Ridge Parkway, and numerous sites across North Carolina including, Whippoorwill Academy in Ferguson and the Cleveland House in Wilkesboro. Open hearth cooking brings meaning to me in a many ways and opens up the opportunity to consider, study and discuss important links to long ago life skills like selecting proper

Mary Bohlen firewood—how it is cut and seasoned as well as stone chimneys, how they were constructed and whether they draw well; cast iron pots and how to care for and use them properly; period correct cooking utensils, such as pottery, wooden bowls, pewter, tin; gardening and the preservation of food and storage; butchering meat or dressing wild game; period cookbooks and hand written receipts—interpreting them or adapting original directions into smaller portions. There is a long string of connecting links to cooking relevant to the cooks of long ago and are to me as well. It is a continual learning and teaching experience. One of the best rewards is meeting people who are interested in hearth cooking—people who are like-minded. New friendships have been formed and new horizons have been opened. Each time at the hearth is unique and different. Never the same. After all these years, it may be what draws me back.

Watch for Mary’s new book release this spring in Yadkin Valley Magazine and her Facebook: Colonial Cooking

Especially for our readers - The Wilkes Heritage Museum will offer open-hearth colonial cooking demonstrations at the Cleveland House with Mary Bohlen January 25, 2020 from 11-2 and February 8, 2020 from 11-2. 46

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Can you imagine life It is so much a part of our life, we may not even think about how precious a commodity it was for people centuries ago. Today we can go to the super market and purchase a loaf or a bag of flour with no thought of how it got to

without bread?

the grocer’s shelf. In the years before modern bakeries, farm families depended on a good wheat harvest, community threshing parties, and a good cook fire in order to have a fresh loaf on the table. What could be better for

a hungry stomach than some warm bread and butter with a little molasses or jam? Here are two recipes that will bake up well in a Dutch-oven and even a novice cook can try with success!

Old Order Amish Bread

Ordinary Bread (Makes one loaf)

1 package dry yeast 1/3 cup sugar 1/3 cup oil or butter 1 1/2 cups hot water 2 teaspoons salt 5 to 6 cups bread flour

This is an adaptation of a simple 18th century receipt taken from The Backcountry Housewife, published by the Schiele Museum. The bread will be dense and may have a hard crust which is how it would have been in colonial times.

Mix 4 cups flour with dry yeast. Dissolve sugar, salt, oil in very warm water. When mixed, combine with flour and yeas. Mix well. Continue adding flour until dough is elastic and smooth. Knead for about five minutes. Place dough in a large lightly coated with oil or butter bowl. Cover with cloth; place in a warm place until dough rises double. Punch down dough; knead about five minutes. Form into 2 round loaves. Place in pans that can be used in the Dutch-oven. Cover; place in warm spot for dough to rise double again. While dough is rising preheat Dutch-oven. When dough is ready place Dutch-oven over hot coals. Put pan in pot; cover with lid. Shovel hot coals onto lid. Bake until done. (Done when it sounds hollow when tapped.) ya d kin va lle y magaz i ne.com

1/2 teaspoon salt 3 cups unbleached flour 1/4 ounce yeast 1cup blood warm water Mix salt and flour well. Dissolve yeast into water. Add to flour. Mix well; form into a ball. Add more water if too moist. Cover; let rise until doubled (about 2 hours). Knock down dough; knead well. Form into shape of a ball. Place in pan to be used in Dutch oven. Cover; place in a warm spot for a second rising. Allow dough to rise double. Bake in hot oven. Ja nua ry-Feb rua ry 2 0 2 0

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Laura’s photo by Amanda McCann Photography

foodsandflavors ~™ Laura Mathis

Laura Mathis

CHIVE

Herbal Butter Recipe ½ cup of butter (or favorite spread), softened at room temperature 1 teaspoon garlic powder 1 Tablespoon dried or fresh parsley 1 Tablespoon of chopped, dried or fresh chives After bringing the butter or spread to room temperature (do not microwave), blend in herbs. Store in refrigerator and enjoy on steaks, corn on the cob and your favorite rolls. Try using different combinations of herbs to create a variety of flavored butters.

Chive (Allium Schoenoprasum ) is a bulbous, herbaceous plant in the same botanical family as onions, scallions and garlic. They are characterized by slender leaves and clusters of lavender or white flowers. Onion chives, which have the lavender flowers and rounded leaves, have a light onion flavor. Garlic chives, which have white flowers and flat leaves, have a light garlic flavor. The bulb, leaves, flowers, and seed of chive are edible. Chives have been cultivated in Europe since the middle ages. When the colonists came to America, chives were one of the plants they brought with them to their new land. They are valued for their flavor as well as their nutritional benefits such as; many essential minerals, including potassium, calcium and iron. And unlike most other members of the onion family, chives are high in folic acid (B vitamin), vitamin A and vitamin C. The medicinal properties of chives are as varied as their uses in the kitchen. Chives stimulate the appetite and promote good digestion. They can be used to ease stomach upset, clear a stuffy nose, and reduce flatulence. I recommend trying them in recipes where you need an onion or light garlic flavor. For some people who find onion upsetting for their stomachs, they are able to enjoy the flavor that chives add to dishes, without the stomach upset. Chives area very versatile and can be used in recipes in so many ways. For example; chop the leaves and add to cream cheese, cottage cheese, or sour cream to make dips for your favorite vegetables or a spread for crackers and sandwiches. When baking breads, snipped leaves add a wonderful onion flavor. If your not use to making homemade breads, try using them on frozen rolls or canned biscuits to add flavor. Cut up the bulbs or leaves to add to your soups, meats, casseroles. The flowers can be used for a beautiful garnish for dishes and can be added to salads. Chives can easily be dried by washing the leaves, pat them dry and chop them up. Lay the chopped chives out on a paper plate in a dry area, out of sunlight, and allow to dry for 2 to 3 days. Preserve them in a sealed container and use them for months to come. Chives make a beautiful addition to your gardens because of their interesting flowers. Keep in mind that the garlic chives (those with the white flowers) can spread easily. To keep them from overtaking an area, you can simply snip the flowers before they go to seed. You can bring them in and enjoy them in flower arrangements or dry them for various crafts. Onion chives (those with the purple flowers) do not spread as quickly and can be grown to add interest in herb & flower gardens with ease. Chives grow well in pots as well and can be easily started now in your windowsills. You can start them by seed, but the easiest way to grow them is to plant the bulbs. Find a friend who grows them and ask them to divide their clump and share with you.

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 view herbalaccents.net 48

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Stocking all your favorites ~ including ~ baking supplies a variety of flours jams & jellies honey & molasses sauces pickled items all your candy favorites including sugar-free candies and cookies trail mixes gluten-free products Rada Knives plus exciting new locally sourced products

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a busy Mom’s Kitchen

WRITER & PHOTOGRAPHER

Ryan Guthrie

Saturday Butternut Pancakes Pancakes are a favorite Saturday treat at the Guthrie house. These pancakes have a sneaky twist that adds a healthy veggie (which you may choose to disclose to your picky eaters...or not) while also adding flavor and sweetness. Roasted butternut squash and cinnamon make this recipe nutritious and tasty. I also love that this recipe can be mixed in a blender for super smooth pancakes and less cleanup. They are also a great way to use leftover roasted squash from earlier meals in the week.

Ryan Guthrie

“In a busy household like ours, the perfect dinner involves minimal dirty dishes and food prep!

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Makes 8 small pancakes 1 cup mashed roasted butternut squash 2 eggs 1.5 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon vanilla extract 2/3 cup flour Add all of the ingredients into a blender and pulse until smooth and creamy. Pour batter onto warm griddle, flipping when bubbly. Serve with maple syrup— of course!—and consider topping with chocolate chips or chopped nuts.


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Oh, How many

MoonPies have we enjoyed?

Circa 1917, a traveling salesman for Chattanooga Bakery in Tennessee was visiting a company store that catered to the coal miners. He asked the workers what they might enjoy as a snack. They said they wanted something for their lunch pails that would be filling and taste good. When asked what size the snack should be, a miner held out his hands to frame the moon—THAT big!

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With that in mind, the salesman headed back to the bakery where he noticed some workers dipping big graham cookies into marshmallow. He thought this looked like a good tasting combination, so he added another cookie for the lid and covered all with chocolate. When he took a batch of samples for the workers to try, the response was so enormous the “Moon Pie” soon became a regular item for the Bakery. Two things have remained constant at Chattanooga Bakery since those early years of the original marshmallow sandwich...the commitment to producing the world’s finest marshmallow sandwich and the consumers’ constant demand for the excellent taste and value that a Moon Pie offers. Today, the Chattanooga Bakery continues to produce a yummy snack with a variety of cookie flavors, with no HFCS and no preservatives. It also makes miniMoon Pies and they fit perfectly into any lunch box… other than size, everything else is deliciously the same!

Yadkinville (336) 677-6510 ya d kinva lleyma gazine.com


Banana Split Moon Pie

Hot Fudge Sunday

1 chilled Banana Moon Pie 1 banana Vanilla ice cream Chocolate syrup Chopped nuts of choice 1 Maraschino cherry

1 warmed chocolate Moon Pie Vanilla ice cream Whipped cream Chocolate sauce One cherry

Remove top cookie layer of chilled Moon Pie. Place thin slices of banana on top. Place on plate; cover with 2 scoops ice cream. Top with a thin coat of chocolate. Sprinkle with nuts. Add a cherry.

Microwave a Moon Pie on high 10 seconds. Place in bowl; add ice cream. Cover with chocolate sauce and whipped cream. Top with a cherry.

Strawberry Moon Pie Shortcake 1 Vanilla Moon Pie 4 to 6 fresh, chopped strawberries Whipped cream Place Moon Pie in a bowl. Use a fork to poke holes in the Moon Pie to let the juice soak in. Cover the Moon Pie with strawberries and juice. Top with whipped cream.

...one in a series of stories about heritage Southern food brands

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Yadkin Valley Home & Garden

“Chopped” Winter pruning 101

Hannah Lepsch

WRITER Hannah C. Lepsch, Horticulture Extension Agent, Yadkin County Center

Rough and Finished Lumber & Building Supplies family owned • serving since 1947

Yadkin Lumber Company, Inc. 800 North State Street Yadkinville, NC (336) 679‐2432 Monday‐Friday 7:30‐4:30 Saturday 7:30‐12 54

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I get asked throughout the year when and how to prune trees and shrubs. Late winter is the time, and here is what you need to know to get chopping. There are many reasons to prune. Pruning removes dead and diseased wood, shapes the plant and maintains a convenient size. It opens up the plant canopy to allow better light penetration which is important for flower and fruit development on fruit trees. Better air circulation reduces disease during the growing season. Though you will lose some of next year’s flowers, pruning is essential for the long-term health and good looks of your plant. Tools Invest in a quality set of pruners. Pruning tools come in many shapes and sizes, but the essentials are hand pruners and loppers. Hand pruners are useful for removing small branches less than ½” diameter. Loppers are used to cut heftier branches, up to 1 ¾” diameter. They have long handles that give added leverage. Maintain pruners by keeping them free of rust and grime. Before getting down to pruning, make sure the blades are sharp and lubricated for a smooth cut. Raggedy pruning cuts do more harm than good, creating wounds that invite pests, disease and death. Timing February is the ideal time to prune. The plant has had time to send energy stores from branches into the roots and trunk. These reserves are used for the spring flush of growth. Heavy pruning before the plant has a chance to transport this energy can weaken or kill a tree. Pruning wounds seal off more quickly when the tree is dormant, and fewer diseases and pests are around. Plus it is easier to see the plant framework when there are no leaves. Do all major pruning when trees and shrubs are dormant before leaves emerge. Light pruning can be done any time of year. Summer-flowering plants, like butterfly bush, can be pruned in late winter/early spring. Prune spring-flowering shrubs after bloom to avoid cutting off flowers buds. Do not prune after July 4 so stems have time to harden off before winter. In summer, prune out water sprouts (vigorous, upright shoots) which steal the plants energy. ya d kinva lleyma gazine.com


Techniques In general, make pruning cuts on a 45° angle ¼” above the bud which allows the cut to seal off quickly. Avoid leaving a “stub” that will die back and become a doorway for disease. Heading and thinning cuts are the most useful techniques to know. Heading – removes the growing tip of a branch to a side branch or bud. It encourages branching and results in a bushier plant. Thinning – removes branch at its origin where it connects to the trunk, parent stem, or ground. It opens up the canopy without stimulating growth or changing the plant shape. Proper pruning typically uses a mix of thinning and heading cuts depending on your final goal. Is your plant too long and spindly? Do some heading cuts to make it bush up. Got a dense, fast growing shrub? Use thinning cuts to open up the canopy without stimulating excess growth. Read about proper techniques; there are specific consideration for different trees and shrubs. Final thoughts Pruning stimulates growth. If you need a woody plant to grow cut it back. That’s also why drastic pruning to maintain plant size is often in vain – select a smaller plant. Prune with confidence. If you know these basics, make clean cuts and prune at the proper time plants can regrow and fix mistakes. So grab your pruners and CHOP to it!

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Improving Garden Soils The most-asked gardening question I get is, “How come my plants won’t grow?” My first response is asking whether the clay soil has been amended, and secondly if the soil has been tested. Everything the plant needs in order to grow and reach maturity begins below the ground in red sticky clay soil most of us endure. The top foot of soil is crucial to the plants as this is where most of the roots perform their best, absorbing moisture, nutrients and look for air pockets. Plant roots need air, which is found in porous soil. In our clay soil, most often there are no pores and the soils are quite compacted. The best soil amendment to use to improve plant growth, boost plant health, performance and improve the soil profile, is pure compost. It is easy to dump loads of compost into a future garden space and work the soil with a tiller than it is to amend individual holes. By amending 12” of soil with good compost, the soils will become porous and eliminate compaction as well as breaking up the clay particles. By definition, compost is a make-up of dead organic material. When it’s broken down, unrecognizable as to the original ingredients, and has that dark, black color, it is compost. A compost

WRITER Adrienne Roethling Director of Curation & Mission Delivery

Paul J. Ciener Botanical Garden

pile is easy to begin at home. An ideal compost pile is made up of vegetable and fruit scraps, spent blooms, plants that have been cut back at the end of the season, grass clippings and leaves. Try to avoid composting plants heavily infested with bugs or diseases. Many of us assume leaves should be bagged or raked to the curb for the city to pick up. But guess what they do with them? That’s right—turn them into compost and sell them back to us! As your pile heats up, it’ll give off heat and kill lingering weed seeds. Turning the pile with a garden fork every few weeks will help the process of decomposition go faster by increasing the temperatures in the mound as well. Air also needs to reach what may lie at the bottom of the pile. By bringing the bottom to the top, it works the process evenly. The best time to amend a garden site is in spring when the temperatures begin to warm. Warmer temperatures allow the compost to improve the soils. If you are making your own compost pile, begin throwing your “green” waste in fall and allow the compost to breakdown at least six months prior to use. If a planted bed exists and preparing individual holes is the only task at hand, amending can still be achieved. Dig

holes twice the size of the pot the plants come in. When digging, remove half of the clay soil and discard while breaking up the remaining portion and blending that with some compost. Also, score the bottom and sides of the planting hole to improve drainage. Backfill slightly with the clay/compost mix, place your loosened root ball in the hole in the center and surround the roots with more of the clay/compost mix. When leaving clay in the mix, never keep more than 50%. This is ideal as clay does have some benefits—such as holding water and nutrients longer during drier spells. Also, native plants love non-compacted, enhanced native soil. Occasionally the question of improving soil drainage comes up. I highly recommend applying PermaTill® to your soil mix. PermaTill® is a baked slate rock aggregate that allows moisture to drain, adds porosity to the soils and allows root penetration. Because the material is baked, it’ll last forever and never needs to be replenished.

Paul J. Ciener Botanical Garden, 215 South Main Street, Kernersville, NC 27284 Open Mon-Fri Dawn to dusk Free online newsletter available - cienerbotanicalgarden.org For more information or to schedule a tour: 336-996-7888 60

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An ideal mix to improve drainage would be 25% PermaTill®, 25% compost and your existing soil as the remainder portion. Another bonus is PermaTill® prevents critters such as voles from eating your plant roots. PermaTill® is available locally in bulk or in 40-pound bags. Lastly, soil testing is essential, as the results can give you clues about what plants to grow, where to grow and how to improve plant growth. One of the most important things a soil test can determine is the pH. A pH scale goes from 1, very acidic, to 14, very alkaline. Most garden plants perform well in a slightly acidic to neutral pH of 6.2 to 6.5. Soil test results are also important in letting you know if necessary nutrients such as nitrogen or calcium are abundant or lacking. A NC Department of Agriculture soil test can give you a full account of what is in your soil, with recommendations of how to improve it. Every county in NC has a Cooperative Extension Center that offers FREE soil tests from April 1 to November 25. A $4 fee applies the rest of the year.

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Marry Me in 2020! Getting engaged is the initial romantic milestone in a couple’s relationship. Congratulations are in order! A wedding is actually an amazing journey where the bride and groom-to-be make plans together concerning their unique ceremony. And just like snowflakes, every wedding ceremony is different, strategized to the loving couple’s desires. If they choose a large or intimately small ceremony, on the beach or on a ranch, inside a church or on a mountaintop, it takes planning, planning and more planning that can never start too soon.This is a woman’s time to shine...she has a dream in her heart for this special day. Even with the help of professionals, the bulk of planning and decision making are her doing. Stay focused and calm? Relax? Not likely! The adrenaline percolates until the happy couple sets of on the honeymoon..an additional amount of planning is needed by the couple for that trip also. Exciting? Emotional? Oh, my yes, but no one wants to miss a single second of the event. That event that often urges the wife and husband, at least on their anniversary, to pull out the wedding photo album to reminisce...here we go...

Some Simple Wedding Advice...Respect Your Spouse Ladies, What You Need to Know About the Inner Lives of Men (Ditto Vice Versa!) A wedding is such an exciting and emotional time. Every girl’s dream! Yes, marriages are made in heaven, but they must be maintained on earth, says author/lecturer Ruth Harvey. Shaynti Feldlhahn affirms the importance of adhering to the apostle Paul’s admonition to reverence your husband. Shaynti states, if you want to love your man in the way he needs to be loved, then you need to ensure that he feels your respect most of all. If a man feels disrespected, he is going to feel unloved. Four ways you can respect your husband: RESPECT his judgement - value his opinions and decisions. Avoid telling him what to do! RESPECT his abilities - men love it when you support them and let them figure things out. This kind of trust in their abilities will ignite their enthusiasm to succeed. RESPECT communication - what we say and how we say it. Men do not like to be teased or spoken to in a way making them feel inadequate. RESPECT in public - it’s demeaning to publicly criticize or question his judgement. Build up your husband, praise him in public and in private. Let the world know you value, esteem and delight in your husband! Love is a decision. Why not decide today to love your new husband in a greater measure than ever before. 62

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Trends in Bridal 2020 WRITER Kelly Shumate, Bridal Traditions wedding & prom attire In 2020, we start a new decade with an eye to the tried and true, some revisions to favorites and an introduction to new ways of thinking about what a bride should be and how SHE wants to project herself. Keep in mind that some of these decisions and options are universal, while others are entirely regional, generational and idiosyncratic. It’s a complex world, but the tie that binds us: wedding shopping is FUN.

So let’s begin with gowns...

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...while some brides are always going to want to wear white–high gloss, virginal and traditional white–softer colors are now forever in the mainstream. Buff is elbowing blush out as a more neutral option and designers are giving it life with interesting cuts, lots of textured fabrics, or with accessories. Do not despair if you consider this daunting. For some, it’s merely a name change. You’ll still see gowns with names like champagne, gold, mocha, ginger, black and now alabaster–a more bluish and moody version of off-white. If color is really your thing, you'll have options that are muted, but still elegant. Dusty blue and Victorian Lilac joined the options table and now meet Pistachio. Yes, green, but it's deliciously understated and all of these colors are earthy. No loud jewel tones and if you love the color, you may be able to find its muted sibling out there. If it’s in nature, it can be present on your wedding day. If volume is a priority, the ballgown is still possible. The large hoop skirt structure has given way to fabric that is used generously and cut strategically to be big and dramatic without making the bride look like a debutante before the Civil War. Think frothy, floaty and dreamy dresses, gowns with tiered skirts that use more willowy lace and fabrics literally float around the bride when she moves. The effect is an absolute fantasy brought to life. In 2020, you'll see more full coverage in gowns. [Moms of brides: hold your enthusiasm, because it is still possible to be covered head to toe in unlined, super-sheer fabric.] Gowns will have high necklines, long skirts, long sleeves and with lace elements throughout. The long sleeves are fitted and

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sleek, so don't worry that we've made a complete return to the 1980s where a wedding dress wasn’t a wedding dress unless someone used “poofy” to describe it. Full coverage provides a sense of drama, but leaves something to the imagination, even with the use of lace, a sheer bodice and transparent long sleeves. And finally on the full coverage tip: the coat dress has made its way into bridal and can have the impact of a cinched waist and full skirt/train. Formal and structured are two adjectives that already know each other. For the minimalist bride, you're covered as well, but not in fabric, beading or lace. The minimalist silhouette is ever popular and looks chic and spare, often like a column. Straight, no volume, no embellishments, no sparkle, these gowns are eloquent. They are the poem that is a haiku: trim but making a distinct and lovely point. Did someone say lace? It's not going anywhere, but it may not look like your grandma's lace or even the lace we've seen in the last several decades. The options are the doily reconfigured, the bolder pattern rethought; some feel outdoorsy and floral and others more geometric. If you don't think you want lace, consider these before giving your absolute no. Tiers and scallops are also going to be en vogue. We've seen tiered skirts, but the tiered skirt in tulle with a tiered lace bodice is spectacular for the bride who doesn't want minimalism and understands that texture can be elegant. And scalloped lace at the collarbone, on sleeves, at the hemline or even as part of a gowns’ tiers is headed our way in this new decade. Finally, but not underrated or overlooked, are the accessories. We particularly love that not only are the dress cuts edgier and more modern, so are the accents. Gloves are back and in varying lengths and fabrics: wrist, elbow length or to the bicep, gloves feel retro and, with the right gown, undeniably cool. You may also see capes, providing a subtle layer of coverage and certainly a lot of movement. With or without a hood or used in place of a veil, these are an old look with a new feel when worn with a bridal gown. Belts in white, silver or black satin, tiaras, hairpieces and veils will still be a part of the mix as well. Bridesmaids will follow suit with muted, soft and earthy colors, watercolor prints, side slits, long or floaty caplet sleeves and a sense of freedom. It's a new decade, ladies! Buckle up.

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Once the magic of the wedding journey passes, reality sets in. You, my dear, are now finding your bearings in your new KITCHEN. Before you rush out to shop or hit online sites, inventory the kitchen tools and utensils you already have through your post single kitchen, a utensil shower or inheritance. Family antique utensils are wonderful to display on the wall or in a cabinet (if you have the space). They always remind us of our heritage but they

are outdated! Note what is missing of the basic items and if you are still in pre-ceremony planning, an equipment list aids the wedding registry exercise. Always rely on the cooks in your family and friends arena to see the list they suggest. Stocking a kitchen is one area not to shortcut but to invest in good-quality topnotch pans, pots, knives and equipment that will last a long time. Like a carpenter, plumber, electrician, doctor, there is more success experienced for the cook when the right tools are in hand. Stocked with the basic tools, cooking can become

a real pleasure and definitely more so when your partner is in the kitchen with you sharing some family favorites. Once your kitchen is equipped to your satisfaction, plan your pantry with the seasons like the current one. Farmers markets are always smaller in the wintertime but there are still plenty of substantial goodies like root vegetables and greens for a warming stew, a simmering soup and all the comfort foods we crave when the weather turns cold. Cuddle up to a fire while you braise, stew and roast to your heart’s pleasure made by you!

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Health & Wellness There was a time when I was determined to work in Pediatric Hematology/Oncology. For years the St. Jude’s commercials had pulled at my heart strings and made me want to work passionately to make a difference in the lives of children who were facing cancer. Once into my training, I had the opportunity to spend a month at the Pediatric Oncology clinic in my hometown and was excited to finally see firsthand the ways I would one day be able to use my training. It wasn’t long into my month there that I realized I was not made for that specialty. It takes a special and incredible person to work daily with children and their families facing a diagnosis like cancer. On top of the emotional toll that it can take, the evaluations and treatments are indescribably long and complex. I was blessed to see the many ways their work was rewarding, but also knew that was not where I would one day practice medicine. I did, however, take away a very important lesson from my time in that clinic that I have continued to try to put into practice now. Many times, during that month, I had the pleasure of asking parents about their journey through their child’s diagnosis and treatment of cancer. I was specifically intrigued about how the diagnosis was first made. Terrifyingly, a common theme was that most of the parents noticed some of the symptoms but did not have cancer on their radar. For example, one mother said her daughter’s only symptoms were persistent bruises for several weeks and daily fatigue. However, her symptoms were easily attributed to the fact that she was a teenager who was active in sports and going through puberty. It wasn’t until blood tests were finally done that she was found to have leukemia and was started on therapy. That realization left such an impression on me. I am now bound and determined to never ignore or dismiss the little things. If a parent is concerned about something seemingly small, I never want to be the provider that brushes it off as nothing when really there could be something more serious going on. I write all of this as an encouragement to parents of children to always be a confident advocate for your child. This new year may bring about new challenges, health related or not. Most of the time, parents or a child’s guardian know more

about the child than anyone else around them. If something seems off, don’t hesitate to express your concerns. I cannot tell you how valuable it can be when evaluating your child. In clinic there are many times that I rely on what parents are telling me to help guide what evaluations or tests need to be done. If a parent seems particularly concerned about a specific diagnosis that I may not have considered, I always either educate on why that may not be the diagnosis or order the tests necessary to determine if it is. Parenting already feels like the world’s toughest job on a good day with healthy children. The added stress of sickness or concerning symptoms can often lead parents to question whether they have the time to be evaluated for something that could just be “nothing”. I strongly advise any parents that have thought this way to not ya d kin va lle y magaz i ne.com

Lauren Urrea, PA­C

Don’t Ignore the

Little Things WRITER

Lauren Urrea, PA-C

hesitate to take the time to bring your child to be evaluated. We would much rather reassure you that it is “just a virus”, or a common bruise, or something else benign instead of wait, dismiss their symptoms and miss a diagnosis that is more severe. Children often times do not communicate their symptoms well, so this is where parents’ intuition plays a very important role. If you feel that something is Ja nua ry-Feb rua ry 2 0 2 0

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continued, Don’t Ignore the Little Things off- don’t ignore it. If you notice something abnormal- don’t brush it off. Whenever my children disagree with something I’ve done or asked them to do, I try to help them understand me by asking this simple question: “What is my number one job?”. They now know the answer and it generally calms them as they reply, “to take care of us and keep us safe”. It really is our number one job, moms and dads. It is not a responsibility to take lightly. Do not ever feel bad or embarrassed about bringing your child to be evaluated for something that could be “nothing”. A good provider would never shame you for that. May your year be filled with blessings and health, but if sickness arises, I pray for you and yours that it really is just a virus, or a bruise, or the tormenting hormones of puberty. And to those who may be facing more severe diagnoses, I pray for quick and speedy recoveries as well as wisdom for the incredible practitioners providing your care.

Live Well Raising kids, eating right, spending sma rt, living wel l is a mighty task for 2020 but worth the effort Engage children in at least 60 minutes of physical activity on most of the week days. Adults need at least 30 minutes of physical activity. Besides participating in sporting activities, turn on some music and dance. Be creative by assembling an obstacle course or using hula-hoops. Start planting a garden, maybe kitchen herbs? Take a walk or bike ride in your neighborhood. Drink plenty of water to stay hydrated. The average adult body is approximately 60% water, which is found in muscle, blood, brain, bone, etc. Water regulates every living cell’s processes and chemical reactions. It transports nutrients and oxygen. Water helps to maintain normal bowel habits and prevent constipation. Limit the amount of soda and fruit drinks consumed daily. Eat a variety of healthful foods. Be sure to have plenty of colorful fruits and veggies every day. Most folks need at least 4 1/2 cups to meet the daily recommendation. Have a glass of 100% juice or sliced banana on cereal for breakfast. Enjoy raw veggies with dip to accompany a sandwich at lunch and have a sliced apple for dessert. At dinner, steam some veggies and prepare a fruit parfait with yogurt for dessert. Read, read, read. Go to the library and check out books free of charge and participate in any free programming.

Love that healthy smile!

help keep your teeth happy with these tips WRITER Dr. Andrew Rivers Everyone likes candy. Sticky candy and sour candy are by far the worst for your teeth. Need to calm that sweet tooth craving? Chocolate is generally best as saliva will wash it away more quickly. Plus, studies show other health benefits from some forms of chocolate.

Dr. Andrew Rivers

Dental Tips are provided by: Dr. Andrew Rivers Rivers Family & Cosmetic Dentistry 118 Hospital St., Mocksville 336-751-6289 RiversFamilyDentistry.com 74

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Pregnant? If you have morning sickness and are vomiting frequently, try rinsing your mouth with a teaspoon of baking soda mixed with water to stop stomach acid from attacking your teeth. Using a hard bristled brush with an aggressive brushing technique can cause irreversible damage to your teeth and surrounding tissue. Use a soft brush and avoid bearing down on your teeth and gums.

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Keep the mental stimulation flowing throughout the year regardless of your age. Maintain a healthy home. Be sure your smoke detector is working correctly and test for the presence of radon. Help manage allergies and/or asthma by cleaning and vacuuming regularly to reduce allergy triggers. Avoid accidental poisonings by keeping medications locked up and cleaning agents and other poisons out of reach of children. Keep your family finances in check. Track your expenses and update your budget regularly. Eat at home often because meals outside of home usually cost more. Plan your menus and use coupons to help with food costs. Use leftovers as the basis for another meal. Courtesy of the National Extension Assoc of Family and Consumer Sciences

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A Pill a Day? WRITER Jessica O. Wall

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

The New Year brings new beginnings. And it’s often a time to break old habits or start new ones. Many of the new habits or changes people make are around health. Things like exercising more, eating more fruits and vegetables or getting an annual physical. Maybe you’ve even thought about adding a daily multivitamin. It couldn’t hurt, right? Just make sure you are getting all the nutrients you need to maintain a healthy lifestyle. First things first: Do you even need to take a dietary supplement? Many people get the vitamins and minerals they need from the foods they eat. It would be best to start with a conversation with your doctor about your desire to start a supplement regimen. They may want to run some blood work, to see if you have a deficiency in any area. According to the Food and Drug Administration, (FDA), the American Academy of Family Physicians state a doctor may recommend a daily supplement based on: A certain health problem you have, like being anemic, your diet, such as being a vegetarian or if you could become pregnant, are pregnant or breastfeeding. Other factors include your age, complexion or you lack sufficient sunlight. The United States Department of Agriculture, (USDA), has a publication called The Dietary Guidelines of Americans most recently published in 2015. In this document, there is information about eating a diet that can provide the nutrients a person needs, while staying within their caloric intake. People are often getting plenty of calories, but not varying their types of foods, such as eating a variety of fruits and vegetables. This could lead to having a deficiency within a certain nutrient. It’s important to know that for each nutrient, there is a Recommended Daily Allowance, (RDA), or Adequate Intakes, (AI). According to a fact sheet for consumers on multivitamin/mineral supplements produced by the National Institutes of Health, the recommended amounts of nutrients people should get vary by age and gender. This information is provided so you are aware of how much of a nutrient you are taking in and can take your recommended daily allowance. You may be concerned that taking a daily supplement could be harmful to you. 76

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You may ask yourself, am I over doing it? The answer could be yes. This would depend on the amount of the nutrient you are taking in and its RDA. Your body will just shed itself of the extra through your urine. But then ask yourself this: Is it worth spending money on a supplement your body will not be able to use and will just pass through? Also, according to Harvard Health, they do not recommend taking high doses of specific vitamins, especially A and E. Harvard Health reports there have been many studies that have looked into whether a daily supplement is helpful or harmful. The problem, outlined within the report is that scientists haven’t been able to prove either. Studies have shown that taking a daily supplement doesn’t hurt, but they also can’t prove that it is helpful. In an article by the FDA, “Fortify Your Knowledge about Vitamins,” they speak specifically to practicing safety when purchasing dietary supplements. Their takeaways for safety around supplements include paying attention to the ingredients and labeling. The supplements may not just be vitamins and minerals. Other ingredients they mention that could be included are other less familiar substances such as herbals, botanicals, amino acids and enzymes. Still other precautions are things like avoiding a supplement that advertises itself as a quick fix or a disease. It’s a great idea to use the start of a new year to put your health first. And thinking about your diet and the types and amounts of nutrients you are taking in is a natural part of that. But be sure to talk with your doctor about starting a daily supplement. If you are truly concerned about your diet and a potential vitamin deficiency, seek the advice of a dietician. There may be times and situations where they are warranted, but you would want to make an informed decision with a team of professionals to give you the best and latest information so you aren’t wasting your money or harming yourself.


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

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We Appreciate Your Referrals! Office Hours: Monday 8-12 & 2-6 • Tuesday 9-12 Wednesday 8-12 & 2-6 • Thursday 9-12 & 2-6 • Friday 8-12

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

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Ya d k i n • Va l l e y

PEOPLE

Zelotese I have tried to live my life as I was taught— with honesty, integrity, a strong work ethic, helping others and family. WRITER

Zelotese and his wife, Lib. Below: in the Marines. Zelotese will capture you both with his name and his stories. First, people always want to know about his name. Where did it come from? “Well,” he answers, “my mother’s brother Charlie, was a staunch Baptist deacon down here at Beaver Creek Church. He and his wife Nora, thought they ought to give me a Bible name and so that’s how it came about. In Luke 6:15 you’ll see it’s the name of one of the disciples.” The Walsh family has called the Beaver Creek community home for over 200 years. Zelotese was born in 1924 in his grandfather’s house, just two miles from his present home. “My grandfather had a great influence on me, more than anyone else.” From an early age he learned the value and importance of family, farm life and education, all firmly established in him from his elders. Some of his family were school masters, which gave him an extra advantage. “By the time I was five years old I could read and write and knew some of 78

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my time tables. The first two years I went to school I didn’t learn anything new because I had already learned it. I went to school at Ferguson up till the seventh grade and then I went to Wilkesboro High School. It was there on Main Street where the federal building is now.” Zelotese remembered he caught the bus at the corner of Beaver Creek Road and Highway 268. “The road was nothing but a mud hole. The bus had to be worked on just about every day because the road was so bad causing something to need repair. One of my jobs at our farm was to

Mary Bohlen

milk the cows in the morning before school. Daddy had between five or ten cows. I milked them, strained the milk and put it in containers for Yadkin Valley Dairy to pick up. When I finished milking I came in, got ready for school and walked two miles out to the bus stop by seven o’clock. School only went up to the 11th grade but one of my teachers encouraged me to go an extra year to do post graduate studies. I went to school for 12 years and never missed a day. I don’t know how it happened, but I never got sick.” At 95, Zelotese has a remarkable spryness. His wit and humor are delightful. He remembers when Herbert Hoover was elected in 1929 and listening to the Grand Ole Opry on the family battery powered radio. “We didn’t have electricity until 1941. Up till then we used kerosene lamps and we had a wood cook stove. But daddy got a radio from over in North Wilkesboro ya d kinva lleyma gazine.com


and bought an extra truck battery. He wired up the radio to one of the batteries and wired up an antenna. We had a lumber truck and would keep switching out the battery in the truck to keep it charged up so we could listen to the radio. I remember listening to “Jack Armstrong, All American Boy” and “Amos and Andy.” During the depression times were hard but we never went hungry. We farmed, had chickens and pigs and my mother canned food. Daddy had an ability to get what was needed for the family. He would barter with neighbors and if mother cooked more than we needed for a meal she would send it with one of us children to take to a neighbor. One time I remember going out barefooted and wading across the creek. We all helped each other the best we could.” Zelotese proudly admits family is the center of his life. He has researched and recorded thousands of records linking dozens of family lines. “When I was 16 years old I went to the first family reunion I can remember. It was at the church and one of the men said to my daddy, “Fred, we all know we’re kin, but we don’t know how.’ Zelotese said over the years he kept thinking about that. In 1982, he began putting down what he knew on paper starting with his parents and grandparents working back. Today Zelotese has records of 42 family lines on just his father’s side alone. He estimates he has gathered individual family information of over 25,000 decedents from the Walsh patriarch, Andrew Master Walsh who came from Ireland and settled near Purlear Creek in Wilkes County about 1776. The word Master appears in his name because he was a school master. After high school Zelotese was given a full scholarship to Wake Forest University back when the campus was in Wake County north of Raleigh. He says it was one of his most wonderful opportunities of his life but after a year he was called up for the draft and things changed. Zelotese chose to join the Marines. During his term of duty he served 15 months on the USS Alaska in the Pacific. “After I came back home there was a

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celebration gathering at the church and all the people from the community came. I hadn’t seen anybody in five years. I was walking around the corner and down the hall coming toward me was Lib Walsh. Just instantly we hugged and kissed. That kiss changed my life forever. We knew that day we met, we were meant to be together. Two years later we married. I knew nothing could separate us. We were married 23 days shy of 70 years. She is the reason I stayed here on the farm. I could not leave her.” Together they would make their life at Beaver Creek and raise their four children. The love of his life passed away in 2018. Zelotese was so kind to share his stories with me. In the future I hope to hear more. Lastly, I asked him about life and what was important. “For me, life has been successful. By other’s standards, maybe not. I chose to stay here on the farm and carry on a tradition. I have tried to live my life as I was taught— with honesty, integrity, a strong work ethic, helping others and family. My children and grandchildren mean everything to me. These kinds of things, I believe are passed down in families. I’m thankful the for life I have had.”

You’ll find a complete version of our January/February issue on-line at: yadkinvalleymagazine.com The digital edition is brought to you by Zelotese as a young man growing up in the Beaver Creek community.

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Loved and Lost WRITER & PHOTOGRAPHER

J. Dwaine Phifer

The Yadkin Valley covers a large portion of Piedmont NC. There are major highways and a network of rural byways connecting towns, communities and offthe-beaten path areas. Each community holds all sorts of gems from shopping to restful, scenic landscapes. Leisurely driving the back roads offers one a chance to reflect upon how our communities came into being, either to flourish or fade, and to link the past to the present. Lewis Carroll solidified the idea of the past being the foundation for the future in his famous quote, “If you don't know where you are going, any road will get 80

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you there.” The past signifies that folks in days-gone-by did know where they were going. They established roots, lived their lives and best of all, had the courage to hope their roots would sprout a future. For Yadkin Valley Magazine readers the months of January and February are typically cool to down-right cold. Gone are summer's oppressive heat and sticky humidity. The crisp temperatures and clear air are perfect for leisurely drives on the aforementioned byways.The roadways meander through beautiful rural areas leading to many of the points of interest featured in each issue of YVM. When the weather is clear and winter storms do not have folks locked in, consider packing a thermos of hot soup and a few grilled cheese sandwiches. Head out to the small towns and/or the wine producing areas of the Yadkin Valley. Make a conscious choice to escape the hustle and bustle of so much that is today's 24/7 stress. As you travel unfamiliar roads, pay close attention to the number of old family homesteads that have been loved and then lost to time. Some are in quite good repair. Others bow to the ravages of time. Spend time pondering what each of the old houses, the old barns, the abandoned old-fashion machinery and even a privy or two meant for these loved-and-lost reminders of a lifestyle long-gone. For a restful, creative experiment, think in terms of the stories these loved-and-lost places could tell if one asked the right question in a way they could respond. Who were the folks who lived in these long-abandoned houses? What were their lives like 50 years ago, a 100 years ago, or 200 years ago? Certainly, day-to-day life was much harder. Mother Nature was the quintessential force against which families struggled. Life's necessities came with a lot of sweat equity. Making-ends-meet translated into rising very early and going to bed very late. Leisure time was a much-appreciated gift. “Income” was an uncertainty. “Quilted” described fabric scraps stitched by ya d kinva lleyma gazine.com


hand. “Prepackaged” meant corn or beans in their husks. “Fast-food” was a sprinting chicken. We of the twenty-first-century Yadkin Valley owe the last 100 to 200 years a nod of grateful respect. Sadly, in so many ways, the past quickly becomes “passed” and out-of-mind. During the ya d kin va lle y magaz i ne.com

first two months of 2020, give thought to some back-roads travel. Look for the loved-and-lost relics standing as sentinels to labor, love and living. Spend time letting one's imagination travel back in time when life filled the old homesteads, cows and horses lived in the old barns, farm families traveled in

horse-drawn wagons, chug-chugged in antique cars or peddled bicycles to local country stores, churches and the homes of friends. The loved-and-lost, today's patient and quiet sentinels, stand waiting for you.

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winter reads Come from a Place, Appalachian Watercolors of The Serpentine Chain REVIEWER & PHOTOGRAPHER

Cindy Martin

Left: Artist/hiker Alan Shuptrine and world class long distance hiker/author/speaker, Jennifer Pharr Davis, merged their talents to create their newly released book I Come From A Place. Above: One of Shuptrine’s watercolors of Appalachia. Award-winning artist, master craftsman, and renowned frame maker Alan Shuptrine and prize-winning author, world class hiker, speaker, National Geographic Adventurer of the Year and entrepreneur Jennifer Pharr Davis have combined their talents to create a masterpiece—a coffee table book so perfectly detailed we can imagine ourselves on a porch in Appalachia listening to the boards creak and groan as an elderly lady rocks back and forth, back and forth, in her chair and hear the fiddle tunes from the elderly farmer playing nearby after his long day of working in the fields. The prose and paintings blend so perfectly we feel we might step right onto the page. It’s as if the mountains are calling and we must go. Inspired by his father, nationally acclaimed painter Hubert Shuptrine, Alan

spent five years flip-flop hiking the Appalachian Trail conducting research in order to render a 100 realistic watercolors to celebrate the rich heritage of the hills. Like his father who partnered with author James Dickey in Jericho, the South Beheld, Alan worked with author and Appalachian Trail aficionado Jennifer Pharr Davis to do a book chronicling the rich traditions and heritage of the Appalachian Mountains and its people. “When the Celtic settlers came in the mid-eighteenth century, they were coming home to the mountains they had left behind an ocean away,” Alan explained. The serpentine chain, which lies beneath the surface of the Appalachians, runs from Springer Mountain, Georgia, to Mt. Katahdin, Maine, and extends up to New Brunswick, Canada. That same mineral exists in the mountain ranges in

the British Isles. By making their home in the Appalachians, the settlers felt a strong connection to their Celtic roots. “Two hundred fifty years later, many of the traditions and folklore remain the same,” Jennifer added. Jennifer’s powerful prose and Alan’s brilliant paintings combine to create a beautiful love letter to Appalachia. Although their work was completed separately, the end result is exquisite. Jennifer’s allegory reflects the essence of Alan’s images perfectly. “I want people to have more of a sense of place,” Alan concluded, “to own their own heritage and be proud of it. I want this book to stand as a monument for the Appalachian Mountains and their people.”

To purchase a copy of I Come From A Place or check Alan’s schedule of events, visit his website. Learn more about Jennifer, visit Facebook and jenniferpharrdavis.com

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North Carolinian Patricia Brantley has been an award winning quilter for over 30 years. She is an instructor, member of a quilt group, quilt pattern designer, as well as photographer of nature and farm life. In her new paperback book, its 72 pages of God’s Scenic Byways, Patricia has written and illustrated with her landscape quilt wall hangings numbering 32 unique, heartfelt, Christian stories of road trips "to remember the past and take part in the future.” Contact Covenant Books for purchasing information:843-507-8373.

A New Year and an Amazing New Beginning WRITER

Mike Simpson

The New Year is traditionally when we undertake new endeavors. This isn’t lost on Winston-Salem resident Susan Hubbard Rudd who has just become an author for the first time. Neither is this Susan’s first successful new beginning. At 101years-old, she has experienced many new beginnings. Her book, Women in the Army, is a recounting of a new start in her life—when she ran away from home to join the Women’s Army Auxiliary Corp in 1943 and spent the next two-and-a-half years serving our nation during World War II. Susan describes the way she and her best friend, Roselle Graham, were both engaged to young men who signed up with the military during the war. When Susan’s fiancé, Bob Rudd, joined the Marine Corps, Susan and Roselle decided they needed to do their part for the war effort as well, something their families strongly opposed. Each tricked their parents into thinking they were at the other’s house and dashed from Cleveland to Columbus, Ohio, where they inducted into the WAAC. “When we got home,” Susan said, “there was nothing our parents could do about it. We were in the Army.” Written in beautiful, poignant prose, Women in the Army describes the physical and emotional challenges Susan endured. There were instances of hardship and tragedy. She reminds us that not every death of a service member during the war was on the field of battle. There were instances that were profoundly embarrassing at the time they occurred—for instance, when Susan was being fitted a uniform as a fire alarm sounded and she had to report out of doors half-dressed. There were great friendships formed that lasted far longer than the years of service. Women in the Army, though written about events that occurred seventy-five years ago, is surprising current. Susan recounts moments of sexism that resonate ya d kin va lle y magaz i ne.com

Clemmons resident and council member Brigadier General Mike Combest, Rtd, accompanies Susan Hubbard Rudd, Guest of Honor, at the December 4 Pearl Harbor remembrance coffee in Welcome.

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winter reads with the struggles of women so prevalent today. She describes placing a suggestion in a suggestion box at Lemoore Army Airfield in California: she suggested women like herself—trained to teach pilots in airplane simulators—should be able to actually fly, as the male instructors did. Called before three high-ranking officers who demanded to know why she was so impertinent, she asked, “Why do you have suggestion boxes if you don’t want suggestions?” “Dismissed!” replied the officer. The next day, every suggestion box on the base was gone. The book, above all, is a story of triumph. Susan rose in rank, confidence and the esteem of those around her. Eventually her fiancé Bob came home from the Marines and Roselle came home from France—both before Susan came home herself. She and Bob were married and had two children. When the war was over, Susan did not stop being a pioneer of new beginnings. She started nursing school in her mid-40s and became a Licensed Practical Nurse. She pursued that profession for 40 years, retiring as a school nurse from the Children’s Home of Winston-Salem at age 85. Susan has recently been recognized and honored for her many achievements, particularly in regard to her military service. She was the guest of honor in December, 2019, for a “Remembering Pearl Harbor” Veterans’ Coffee. Six years ago WinstonSalem celebrated her 95th birthday by declaring “Susan Rudd Day.” She received a Flight of Honor trip to the World War II Memorial in Washington DC and was treated to the New Orleans WW II Museum by the Gary Sinise Foundation. About this recognition, she writes, “I now receive about ten times more assistance from the military than I ever did during my time in the Army. I sometimes feel guilty about all the kindness and attention paid to me while so many who gave more are no longer with us.” Perhaps all the achievements and accolades may seem overwhelming, but this is a part of who Susan Hubbard Rudd is. We never know what new beginning she may undertake next year. Indigo Sea Press, indigoseapress@gmail.com

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In North Carolina author Heather Norman Smith’s second novel, Where I Was Planted, she allows you to journey with a young boy on his journey to a new understanding of God. Heather knows love makes a family and that while fathers may leave, our Heavenly Father is faithful and He has a plan for all of us. Nate’s mother died when he was 10; his father deserted him next. The help of a stray dog, some kind neighbors, a oneman-band and letters from a long-lost-aunt help him get back home in Copper Creek. Nicely written, opening the door for the reade to tag along with Nate on his pilgrimage. You’ll appreciate the uplifting ending in Where I Was Planted and find this novel well worth your time. (Ambassador International)

Secret Agent Angel, (sometimes even angels have to act on faith), provides a pleasing read by longtime North Carolina resident and Professor of Biblical Studies at UNC-Pembroke, Ray Sutherland’s debut novel. Samuel, an angel with 40 years of angelic missions, comes down to earth to prepare people for a purpose unknown even to Samuel. Strong characterization makes new memorable friends for you. This is an exceptional story that will stay with readers long after the final page is turned. Filled with heart, Secret Agent Angel is a powerful story about faith, healing and the redemptive power of love. (Black Opal Books)

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winter reads Award-winning author Charlotte Corbin Barnes in her nearly 500-page, 22 chapter memoir has filled her novel Dooley! with facts, fables, trial summaries, newspaper articles and invaluable family oral histories of one Thomas C. Dula. From her 30 years of in-depth research into the life and times of Dula this is her factual historical novel follow-up to the factual The Tom Dooley Files: My Search for the Truth Behind the Legend, 2016. The love triangle Tom found himself in is still a mystery in many ways. Stopping a lynching, Colonel Grayson saved Tom for a fair trial by saying, “Tom Dooley is now my prisoner and I’m taking him back to North Carolina to make sure he gets a fair trial!” The trial ended with Tom’s ultimate hanging and it hardly did much to satisfy the community’s curiosity. As a young man, Tom lived a lifetime in his youth as a Civil War warrior, a prisoner of the Union Army, to return home to a mess not all of his doing... a must read for Dula historians out there and reads as another award win for Charlotte. Dooley is published by Bill Barnes Video Productions, bbvpty@gmail.com

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Dr. David Wright in his oďŹƒce at the Surry Community College Library.

Saving the Heritage of Our Communities & Churches

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This is exciting news for Surry County current and past residents to preserve the history of their county. Neighboring counties—here is a good idea for all of us. Dr. David Wright of Surry Community College, has spearheaded two consecutive projects to do just what our title says.

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In 2018, the project gathered information on almost all of Surry County’s communities, current as well as those faded into the past. Local communities were once hubs of activity for miles in any direction. The community was home to the neighborhood school, the community store and usually a post office. While remnants of these communities exist today, few folks know what they were like in their glory days. Partnering with the Northwest Regional Library System, Mount Airy Museum of Regional History, Surry Community College, Surry County Genealogy Society, Surry County Historical Society and Surry County African-American Historical and Genealogy Society, Dr. Wright has watched over 5,000 items scanned—think of all the folks brought together with this project! The goal is to look for family histories, photographs, scrapbooks, grandpa’s stamp collection, farm records, pamphlets, family Bibles, store records, daybooks, meeting minutes, etc. Anything of yesteryear that can be preserved digitally on the currently free website is of interest. All materials are scanned, posted online and returned to owners. Ultimately, the project will create a digital historical record of people and places in the county so the information

will be available to everyone. The project is funded by a Library Services and Technology (LSTA) grant from the State Library of North Carolina. In 2019, the digital project received a second LSTA grant and turned its attention to Surry County churches and their stories. “Each church has a history,” commented Dr. Wright. Currently he has discovered over 300 churches though not all are still active. If a church has a written history, it can be loaned to Dr. Wright to be documented and scanned. If there is not a written history, there are photographs of interior and exterior features, church bulletins, historical minutes, a family listing, brochures on special events and as many member names as possible to present a pictorial record and listing of all Surry County churches, including no longer active congregations. Have information to share? Contact one of the three following people: Sebrina Mabe, 336-386-3459, Amy Snyder, 336-786-4478 and Dr. David Wright, 336-386-3252. surrydigitalheritage.org

Coming in our March/April Magazine

A Spring Home & Garden special Edition

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Dr. William Virtue FIAOMT, NMD, Dr. Mary Katherine Taylor, IAOMT and the staff of Virtue Dental Care

Dr. Virtue is a Naturopath as well as a Certified Biologic Dentist. He is the past Executive Vice President of the International Academy of Oral Medicine and Toxicology, IAOMT. Dr. Virtue teaches other dentists how to properly perform Biologic safe dental care which he practices every day! 301 East Lee Avenue Yadkinville, NC 336.679.2034 www.dentalvirtue.com ya d kin va lle y magaz i ne.com

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Honor Flight Veterans at The Vietnam Memorial

caring hearts Every day should be a day we appreciate a Veteran.

Wendi Hartup

WRITER & PHOTOGRAPHER

Wendi Hartup

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Back in October my Mom contacted my siblings and I asking for us to write a special letter thanking my Dad for his years of service in the Army Reserve. He was going to get them as a surprise after his Honor Flight to DC with 20 or so other Veterans from my hometown in Kansas. We were to send them to his student guardian but keep it a secret. In Kansas each Veteran is assigned a student guardian who has to help fundraise, help their Veteran get through crowds, push wheelchairs and attend to his/her many needs. A huge benefit is the lasting friendship formed and the appreciation for these wonderful people who sacrificed their time for our country. After talking with some close friends, I decided Zach and I needed to surprise Dad in DC. So I began corresponding with Dad’s guardian, Maya, about when would be the best time to pop in. You see they have an action-packed adventure with this group. Starting with a send off ceremony at the meeting place, another at the airport, another at the receiving airport and then they’re off immediately to visit all the memorials for the service branches and wars tied to the visiting Veterans in the group. This meant starting at 1:15 am and going nonstop until 9:30 pm! I had not heard of the Honor Flight program but it is now a nationwide organization in 42 States. It actually was started by two gentlemen, one of which is Jeff Miller from Hendersonville, NC. Since 2005, this nonprofit has raised funds to give over 200,000 WWII, Korean and Vietnam Veterans an amazing trip to DC to experience their memorials. Many of these folks have never been. When I read about the history of the founders, Earl Morse and Jeff Miller; I was struck by how they were able to inspire others to help chip in very quickly. Mr. Miller got enough funds ya d kinva lleyma gazine.com


that first year to fly 300 WWII Veterans from the Asheville airport to DC totally free, along with a doctor, EMTs, guardians who tended to 3 to 4 Veterans at a time AND schedule tour buses to get to the memorials. We have two chapters in NC and it takes at least $500 to send just one Veteran. If you know of a Veteran who served in WWII, the Korean War, the Vietnam War or is terminally ill from any conflict, help them apply. Go to the website, and choose Hubs/Flights. From there just select Regional Honor Flight Hubs and click on NC. Want to be a Guardian? In NC in order to be considered for the Guardian position: Be 18 to 75 years old; be intellectually, physically and emotionally capable of caring for their veteran, (Pushing a wheelchair, extensive walking, extreme weather, able to lift 100 pounds) and able to participate in a demanding day; attend the MANDATORY Guardian Training session prior to flight day; pay the $400 Guardian fee.

So, back to the surprise trip...it worked out great! We arrived the night before so we could goof around DC while Dad was visiting memorials. This really gave us time to get used to the

Metro, city buses and a water taxi! When it was finally time to meet after their dinner (they had some schedule changes and went way earlier than planned), we all boohoo’d a bit from pure happiness of seeing each other in person. I haven’t been able to travel back for a visit for quite some time even though I talk with my parents every few days and Skype every now and then. Dad told me all about the hero’s welcome they got everywhere as well as the special signals they got by the most elite of our military from the Tomb of the Unknowns. We got to enjoy their planned entertainment by a local sweet adeline barbershop quartet. We visited with a

few of his friends and had some laughs. It was wonderful to finally meet Maya and thank her for sending me pictures, updates and working out the details with the organizers so we could be there. The next day we got to go with the group through the Holocaust Museum. What an awful and amazing place. All the information, pictures, videos and exhibits were so tastefully done but it was just heartwrenching. We all particularly loved a room that was just wall to wall mounted photos of candid photos of daily life and portraits of these people. These humans that were treated with such indignity. Then we raced on the Metro to meet at their next stop, the Capitol. We got some final pictures with Dad and then it was time for the trip to be over. Oh and those letters...he got them on the bus ride back from the airport. What a wonderful experience we all had and I know it meant the world to my Dad, not just to have us there, but to be honored in such a way. If you have the chance to go, go. Everyone was so helpful and I couldn’t believe all the museums were free. We’re only 6 to 7 hours away depending on the number of stops you take. I know it is exhausting from all the walking but totally worth it. Take your family and grab a Veteran for them to experience it with you or help them fill out the Honor Flight application. Every day should be a day we appreciate a Veteran.

Wendi’s Dad along with his Honor Flight guardian, Maya ya d kin va lle y magaz i ne.com

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What Makes a real Moravian Cookie?

photo by Tim Coffey

"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. 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.

Evva Hanes

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

TEL (336) 764‐1402 TOLL‐FREE (888) 764‐1402 FAX (336) 764‐8637 www.HanesCookies.com e‐mail: hanes@HanesCookies.com

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.

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4643 Friedberg Church Rd • Clemmons, NC


Once you walk through the front door, you’re greeted with the best smells and taste ever—fresh Mrs. Hanes’ Moravian cookies!

Travis and Evva Hanes

Now is the perfect time to go,

behind the scenes at Mrs. Hanes Hang on to the spark of the recent season with a behind the scenes tour at Evva and Travis Hanes’ Moravian Cookie Factory in Advance. This ninth generation family business is a place thousands of people from all over the world only get to taste the end product and never get to see the best cookies ever being made. You won’t get to see the 100,000 pounds of cookies made last year—those 10 million cookies have been gleefully devoured by now! Because the Christmas season is so bustling, the behind the scenes factory tours were put on hold but resume in January and continue through October. You get to see the gigantic mixer making 700 pounds of dough from the family’s secret recipe...all at one time. A few steps further is the old woodstove and oil cloth covered table Bertha Crouch Foltz, Evva’s mother, used over 100 years ago. Huge panes of glass afford you the opportunity to see ladies rolling dough, cutting (in a dozen different different shapes) and baking each cookie, one at a time by hand to safeguard every bit of flavor in the secret family recipe. Fresh from the oven, cookies are removed, once again one cookie at a time, from the warm cookie sheets. When cooled, they are packed in tins, tubes and bags.

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importance of how honesty and hard work are essential building blocks to success. You’ll get an upclose look at how Mrs. Hanes’ Cookies are made, one-by-one. Plus you’ll get to sample the work of Mrs. Hanes’ Artists in Aprons, (All six flavors!) For seniors, school groups, church groups, visiting family it’s a fun experience. Tours are given January through October 10am to 2pm. If you are coming to the cookie factory to purchase cookies, be sure to arrive before 2:30 pm if you want to watch the ladies rolling cookies! You’ll find the current sales counter hours at: HanesCookies.com or by calling (336) 764-1402. Enjoy! This is the fun kind of family event you’ll talk and think about every time you bite into a Moravian Cookie for years to come. Aren’t we lucky we live close by! About the Tours: They are only $5 a person. A typical tour lasts around an hour. You’ll get to see Grandma’s Kitchen, the Secret Recipe mixing room, shipping (can you image a place that ships so many cookies to so many places, how do they do it?) Every tour is a learning experience on the

Mrs. Hanes’ Moravian Cookies 4643 Friedberg Church Rd • Clemmons, NC Call ahead for tour reservations (336)764-1402 or toll -free 888-764-1402

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Your photograph could be on our January-February 2021

Cover in our Winter

Photo Contest

Your Cover Photo wins $150 Several runner­up photos will also be chosen to be featured inside the magazine with $25 prizes awarded. New photo or one you’ve taken years ago ...all entries are welcome. FREE to enter.

Especially for our readers! The Wilkes Heritage Museum will offer open­hearth colonial cooking demonstrations at the Cleveland House with Mary Bohlen January 25, 2020 from 11­2 & February 8, 2020 from 11­2 100 East Main Street Wilkesboro, NC 28697 336 667-3171

Tips: Vertical photos work best. Our cover needs a high quality photograph, the newer cell phones will work for outside photography, cameras even better. Submissions must be received before September 1, 2020. Winner will be contacted, be sure to include your phone number. Visit yadkinvalleymagazine.com for more details. Decisions of the judges are final. Winner chosen based on content, visual beauty and quality. Open to amateur and professional photographers. Enter as often as you like.

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Join us Friday, February 14th for a Special Valentine’ s Day Dinner! ya d kin va lle y magaz i ne.com

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Hook, Line and Sinker one man’s fishing stories WRITER

Scott Lewis

Let a Sleeping Giant Lie By the time you are reading this I am either headed to Lake Kissimmee, Florida or Santee Cooper based on weather condition and billfold. My hope is Florida. It is cold in NC but the weather down south hopefully is better.Either or both places are the “land of the giants” for largemouth bass. Either lake is great, as long as I hopefully can see grown men cry at the size of a big fish that I hope to bring in. Bass fishing is all I am interested in and have been this way ever since I started fishing for them way back in 1970 when I bought my first bass boat. Now my wife says I don’t lie, but she says every time I tell this gator story gets bigger! So I tell her don’t ask me just ask my friend Jerry that was with me at Santee last March he will tell you. Ol’ Jerry and I left for Santee last March it was raining here in Clemmons but on the way we ran into snow to beat the band, by the time we got to Charlotte it was really coming down and the temperature was in the low 40s; the roads were covered in snow. Well, we continued on, the snow finally stopped but the weather remained in the 40s. When we arrived at Santee midday, the weather was warmer and we unpacked and headed out on the lake. The day was very slow but Jerry did manage to catch a real nice fish and I caught several smaller ones. The next day it rained really hard so after a couple cups of coffee, the front passed and we were out there again. We headed to a secret cove that no one else knew about and when we arrived there were about six boats already in there. Nobody can keep a secret! The day was warming up and as we fished around this particular area we saw several gators lying up on the bank sunning, but still somewhat lethargic. So I decided to toss a plastic worm up on her back to see if she would move. She didn’t blink.Being the sportsman I am, I did it several more times, who’s counting…oh, maybe a lot of times. Well, we kinda laughed a little and then Jerry said watch this, so my old buddy Jerry tossed a worm up there landing on her back, then he started dragging it across her nose and we were laughing.Well, all of a sudden that gator had had enough.

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Scott Lewis

She started twisting and sloshing around in the saw grass and mud–throwing it everywhere and “THEN” old big momma came off the bank into the water so hard the boat rocked. This is a 20’ bass boat and she went under the boat! Well, I was setting on the front pedestal seat and I looked down and I am telling you the truth, really she was so close to the top of the water I could have easily stuck my rod in the water and touched her on the back. All I saw was a head which was about 24” long, neck and fat legs and some of her body and then looking over to the other side of the boat, seeing the rest of her body, two fat legs and a tail about four to five feet long. I turned and looked at Jerry and he said, “now that is a big one.” You don’t say. Our guess is she was about 12’ long and fat. Folks, “I am not lying this time.” Just ask Jerry! I am pretty sure I have learned my lesson, can’t speak for Jerry but from this point on I believe I will let the “Sleeping Giant Lie.” Note: The big gator this year killed at Santee Cooper during legal season was over 12’ long and about 800 pounds to the best of my knowledge. We continued to fish after Big Momma left and Jerry did real well catching a 6 ½ pounder for the day and I cried. I lost what I believe was a real giant but that is what makes us keep going back for more. I managed to catch several nice fish but no five or six pounders. I am still looking to break my record of a 12 pounder and it is very possible it can be done at either Santee or Kissimmee. I keep trying just like those old deer hunters each year trying to beat last years record. As long as the good Lord gives me the ability, I will continue to try. I told my wife I was going to tie a rope to my belt loop in case I fall overboard, all they will have do is pull me in. Folks, I hope this is good year for you and the Lord blesses you and your family. Remember take a kid fishing and pick up the trash! Love those gators!


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Kernersville Museum You might not know that the Town of Kernersville is the start of tributaries to three major river basins: Yadkin-Pee Dee, Roanoke and Cape Fear.

the historic Bellamy House, now the Kernersville Museum

Ready, Set, Go

Discover

In downtown Kernersville, the Kernersville Museum is located in the historic Bellamy House at 127 West Mountain Street. The Museum was established in 2013 as a partnership between the Town and the Historic Preservation Society. Like many museums, the focus is to preserve the history of Kernersville. The Bellamy House has all kinds of interesting exhibits. They have an extensive digital archive you can also access online. There is an oral history exhibit that features interviews with citizens. They also have a faces and places exhibit featuring local folks and businesses since the 1900s. Outside they have the beginnings of a whole tiny village of historical 1800s structures. It all began with the tobacco barn. Back in October, 2019, a local developer donated a log-built weaning cabin, a stable, a smokehouse and an outhouse. Moving of the cabin and stable was challenging but a lot of fun to watch. Town staff in Public Services, the Police Department and Parks and Recreation organized the movers, various cable, electric and tree companies to hold the lines or cut low hanging limbs. The procession had to go through several neighborhoods to get to the main roads. It was a bit like a parade as they made their way to the Museum where they expertly set down the buildings without a problem. There is a schoolhouse at 4th of July Park that will be moved to the village as well. There are several ways to get involved at the museum throughout the year. •For kids aged 10-13, the Museum staff lead a Tar Heel Junior Historian Club. Currently their big project is a now and then activity where the kids take pictures of historic buildings and try to find that same building in the digital archive. •There is a monthly book club that meets to discuss historical fiction books. •Around Halloween you can take a historic ghost tour through downtown. •Starting in November through December, they have an adorable synthetic ice rink available. Volunteer opportunities are available as well: • Guest greeter • Tour guide • Help with administrative stuff like scanning articles • Help with groundskeeping • Help with planning or organizing exhibits • Help with events • Help research You can get more info on their website at: www.kernersvillemuseum.org

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The Mount Airy Museum of Regional History has

Winter Plans for You You can still see the traveling exhibit: The Story of BBQ in North Carolina through January 18. From the earliest history of cooking meats over flames and coals to modern methods, North Carolina has a proud barbecue tradition, featured at family and community gatherings across the state.The Story of BBQ explores how growing and cultivating hogs emerged in North Carolina. The exhibit also fuels the east versus west debate a bout sauces and condiments, even as it explains that the eastern vinegar base and the western tomato ketchup enhanced versions really are not that different.

Charm & Tranquility

102 E. Dalton Road, Downtown King, NC

Friday, January 3 and Friday, February 7 are FREE preschool-age storytimes in the Museum at 10:30a through books on history, nature, lots of activities and more!

Also book your Loft stay through:

presents: Saturday, January 18 is the 14th FREE Martin Luther King. Program with light refreshments and Wednesday, February 12 is the African-American Read-In on the 2nd floor in the Conference Room, also FREE. Saturday, January 25 is the Genealogy Swap Meet & Get Together at 10a to 4p, on the 3rd floor, FREE and on February 4 is a Beginners Genealogy Workshop Class of five classes organized by local genealogist Ester Johnson, $5/class, limited to 25 participants, call to register 336-786-4478, 301 N. Main Street, Mount Airy.

What IS That?

If you have been watching the Hallmark Christmas movies you have seen couples on the street buying and eating roasted chestnuts. Well, this item is a chestnut roaster used on an open hearth fire. Rethia Hall of Ferguson guessed it was a chestnut roaster and has won $100. Rethia was our only correct guess.

Thank you all for playing!

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Visit any of our 14 Convenient Locations BEROTH TIRE KERNERSVILLE 731 E. Mountain St. Kernersville (336) 996-2033

presents:

What IS That?

132 Interstate Drive Mocksville (336) 753-8473

BEROTH TIRE MADISON 711 N. Highway St. Madison (336) 548-3672

NORTH ELKIN TIRE 2050 N. Bridge St. Elkin (336)526-1340

SHATTALON TIRE 5780 Shattalon Dr. Winston-Salem (336) 661-9646

And if you’d like, tell us about your

experiences using or collecting this item.

All entries become the property of Yadkin Valley Magazine.

Mail your guess to:

5385 Robinhood Rd. Winston-Salem (336) 924-1499

BEROTH TIRE MOCKSVILLE

name, physical mailing address & guess.

The winners will be notified by U.S. mail and announced in the March-April issue.

MOCK TIRE ROBINHOOD

4752 Country Club Rd. Winston-Salem (336) 768-1010

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

Winner will be drawn 2/8/20.

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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 a One Last Sweet Bite Cookbook

Entries must be received no later than 2/7/20,

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If your guess is the first correct entry drawn

WIN $10000

“What is That Contest” Yadkin Valley Magazine 413 Cherry St, East Bend, NC 27018 or e-mail: barbara@yadkinvalleymagazine.com

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

1380 Carter St. Mount Airy (336) 786-4137

MOCK TIRE LEXINGTON 2012 Cotton Grove Rd. Lexington (336) 357-3421

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collectors

OFF TO SEE THE WIZARD WRITER & PHOTOGRAPHS

Cindy Martin

Since she was two, my niece Jessica has been enchanted with The Wizard of OZ. For the last three decades my family and I have scoured antique malls, thrift stores and eBay, searching for Ozzy treasures for Jessica to add to her collection. I am on a first-name basis with the folks at Hallmark, since I always arrive early for their July premiere of Christmas ornaments in order to purchase all of the new Wizard of Oz ones and get the limited Oz edition available only that day. At this point, Jessica can decorate an entire nine-foot tree complete with Wizard of Oz themed lights, ornaments and garland. Her shadow cabinets filled to overflowing include everything from a Dorothy Celebriduck to a Glinda Snowbaby. And that’s not all, there are stuffed toys, dolls (including Madam Alexander and Barbie), figurines, collector plates, books, mugs, cookie jars, puppets, jewelry and a vintage Wizard of Oz jack-in-the-box. We jokingly say Jessica could start her own museum. Last fall, the entire family made the trek to the Land of Oz in Beech Mountain, NC, to celebrate the 80th Anniversary of the MGM classic “The Wizard of Oz” and travel with Dorothy down the Yellow Brick Road to Emerald City, stopping for photo opps and watching the short skits and songs performed by the authentically clad crew. It was magical! There was a museum on-site and this year’s event featured the authors William Stillman and Jay Scarfone, experts on Wizard of Oz collectibles and founding members of the International Wizard of OZ Club. In the 70s, the Land of Oz was a theme park open year-round. Now privately owned, it’s open twice a year, hosting “Autumn in Oz” and “Journey with Dorothy” in June. This is a must for Oz fans. Visit their website, www.landofoznc.com for information. Be forewarned: tickets go fast and people from all over the world flock to Beech Mountain to attend this event. At the end of the day, we tumbled into our cars heavily laden with Oz souvenirs, sweatshirts,and collectibles, dreaming of our next adventure over the rainbow.

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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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your pet’s Good Health WRITER Robin Brock, D.V.M.

Hand Lotion

Season Robin Brock, D.V.M.

I

t’s hand lotion season again. As I smooth into my hands that thick smelly lotion that my husband hates because it makes his notice tickle, my hands emit a loud “aaaaahhh.” Actually, this is the same sound that comes from the legs of my terrier when I spray the aloe based “anti-itch” spray on his dry and scaling legs. Yes, dogs get dry skin too. While some animals are plagued with dry skin year round, the cooler seasons are when dry skin seems to get worse. Why is that? Here in the Southeast, we are blessed? with plenty of moisture in the air (humidity) in the summer. Even with our air conditioners working hard to de-humidify, the air in our homes is still heavy with moisture during the summer. The opposite problem exists in the winter. The air outside is less humid and the air inside is even dryer. Heat dries things out. This is true of the heat sources we use to warm our houses. So how do we know there is a problem? One of the most common signs of dry skin is scratching. (Sound familiar to those of you humans with dry skin on your legs or arms?) Often, animals arrive at my office with a complaint from their owner of scratching. When I don’t find fleas, the next thing I look for is dry skin. Dry skin is one of the most common causes of scratching. Signs seen on the animal are bits of white flakes and irritation associated with the scratching. So what do you do about it? Dry skin in animals is treated in much the same way as it is treated in humans. Oils and lotions on the skin will help to

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ease the discomfort. There are also shampoos and conditioners which help dry skin. Some of these products are designed to decrease the itching and some are designed to moisturize the skin. These preparations only provide temporary relief as they only treat the skin from the outside. They do not actually increase the content of moisture inside the skin. In order to increase moisture from the inside out, nutritional supplements are needed. Supplements for dry skin contain essential fatty acids. These are the omega fatty acids that you hear about in advertisements for these products. Fatty acids are very sensitive to break down by light among other things. For this reason, packaging of the product is important. Consult your veterinarian on which products are most reliable. Omega fatty acids are also present in certain foods. Fatty fishes such as salmon are high in omega fatty acids. In addition to helping the skin, these compounds are high in anti-oxidants. Anti-oxidants help protect many of our internal organs against disease and abnormal cells that can grow into cancer. There are several special diets that are high in these cancer and dry skin fighting compounds. Consult your veterinarian regarding which brands actually do what they say. So when you lay out the gloves and hand lotion for yourself, remember that your pet may also be feeling your pain. If you notice your pet scratching and his skin flaking, his problem may be dry skin. Consult your veterinarian about products that will help him through this skin irritating season.

Call 336­492­7148 for an appointment

www.farmlandvet.com

3793 Hwy. 64 West in Mocksville (located at the intersection of Hwy. 64 and Hwy. 901)

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Beating the Cold Horse Blankets WRITER & PHOTOGRAPHER

Shannon Holden,

Associate Degree in Applied Animal Science Technology and Associate Degree in Horticulture Technology from Wilkes Community College Does your horse need a blanket? Have you ever really thought about it? Some horses may be fine throughout the winter weather while others need extra warmth and protection. There are a lot of details that go into obtaining the right horse blanket. You can choose from several different styles, types and brands. It is important you find the one that will be most suitable for your horse. The very first sign to know if your horse needs a blanket is if you notice it is shivering. Older horses who don’t maintain their weight during the winter need a blanket. Some people might not think too much about a horse blanket. They may just say that it is a blanket so throw it on the horse because it will keep the animal warm enough, it will be alright. In some cases it may be depending on how old the horse is and how good it can stand/take the cold weather. For example, I have a buckskin Quarter horse —a hardy horse and easy keeper. I don’t have to put a blanket on her unless it gets really freezing weather. On the other hand, right now, my mom has a 34-year-old horse we have to really watch and make sure she has her blanket on during cold weather. It’s important to know the difference between a stable blanket and a turnout rug. A stable blanket is basically exactly what it says—used more for when the horse is in the stable. A turnout rug is more of an outside blanket that is waterproof. There are other kinds of horse blankets but these two are the most common. The thickness of your blanket is important, too. Know the gram fill, (the amount of insulation in the blanket), and how warm it will keep your horse in cold weather. So how do you know what size to get your horse? Well, the right way to measure is to place the tape measure in the center of the horse’s chest where the neck meets. Pull the tape measure straight across its body towards the tail until you reach the edge of the tail. You must get the correct measurement of what size your horse needs. It is important to measure correctly because you don’t want the blanket too tight or too loose. You definitely don’t want your horse tripping over it and getting tangled up in it. Although it is important to blanket your horse in cold conditions, it’s also very important not to blanket them ya d kin va lle y magaz i ne.com

too early. They need to grow their winter coat out first. If you put their blanket on too early you can impact their hair growth. Check on them daily. Make sure they aren’t sweating in the blanket; if so, take the blanket off. Be sure if the blanket gets wet, you change it out and let the other one dry. Fix the blanket if you see it needs to be straightened. I think it is very surprising to have so much information about something so simple like a horse blanket. It is something a lot of people overlook and don’t take time to get the details right. Do your research and read reviews to see which blanket meets your horse’s needs best. Good places to find horse blankets are in your local tack shop or check online tack shops. Be smart and keep a close check on your horse (s) when the temperatures start dropping.

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See your pet in the pages of Yadkin Valley Magazine!

canine café Feel Better Food For a recuperating canine or when your dog wants some variety: some scrambled eggs easily digestible and a good source of protein, amino and fatty acids. 1/4 teaspoon olive oil 2 eggs, lightly beaten Warm oil, medium-low heat, nonstick pan. Add eggs. Cook stirring to form soft curds. For variety, mix with a little cooked brown rice, some mashed sardines, spoonful of plain yogurt or cottage cheese.

The Wright Family’s neighbor’s cat makes a visit.

Stella takes a rest filled nap after playing with “her” little boy!

This is Electric. He is one of our “adopted” outside cats here at the magazine. When he first came his fur looked like a cartoon cat that had stuck a paw into an electrical outlet! Hence the name.

Send your dog/cat/horse pet photo to: petpics@yadkinvalleymagazine.com 10 4

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Over years of research, Stephanie LaLand has collected and presented true stories of animals, showing altruistic behavior, compassion and love to other animals including humans in her 6x6-inch paperback book Random Acts of Kindness by Animals. The stories are not just about cats and dogs but all animals, domestic and wild, from around the world. Yes, some accounts will move you to tears but you will also feel surprise, laughter, thankfulness and amazement are samples. At a very low point in her life, a woman saw no way out but suicide. As she sat on her bed weeping and wondering what method to use, her cat jumped on her and began licking her tears away. Realizing when another creature loves you there is always hope. The woman decided to live and ultimately went on to write this book. Thank you, Yoko. Even animals that have come to ferocity can be kind. Gordon Haber, expert on wolf behavior, was watching a wolf whose shoulder had been shattered from a kick by a caribou. The wolf wandered off to be alone and perhaps to die. Every day another wolf devotedly brought meat to his crippled friend. The injured wolf was fed this way until he recovered.

At intervals throughout the book, Stephanie has inserted in two pages, five to seven ways for us to return the kindnesses of animals in general. The bond between all living things we call love."

Compassionate Care of farm, companion and exotic animals

Farmland Veterinary Clinic, P.A.

Join Dr. Brock every issue of Yadkin Valley Magazine as she shares her pet health knowledge in her column, Your Pet’s Good Health.

Farm, Home and Office Calls

Call 336-492-7148 for an appointment 3793 Hwy. 64 West in Mocksville (located at the intersection of Hwy. 64 and Hwy. 901)

www.farmlandvet.com Robin N. Brock, D.V.M.

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Have us in your mailbox Six times a year! Visit our magazine store to subscribe.

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Regional Reach with Local Impact

offering

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

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Our next issue: March­April 2020 ...celebrates Spring Home & Garden Your advertising message is included in 25,000 long shelf life print copies plus our digital edition

Distribution Counties near Yadkin River in Northwest North Carolina Western Forsyth • Davie • Surry Stokes • Northern Davidson Wilkes • Yadkin (core distribution highlighted)

If you’d like to learn more about advertising with us contact: John Norman 336­699­2446 john@yadkinvalleymagazine.com ya d kinva lleyma gazine.com


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The Business Section

Your Edward Jones Financial Advisors are, left to right: Paul Bunke, Tanner Joyce, Tammy Joyce, Dale Draughn, Aaron Misenheimer, Frank Beal, Chris Funk, Doug Draughn, Deanna Chilton, Kody Easter, Barry Revis

additional team members...

Andi Draughn

Logan Draughn

Audra Cox

Financial Advisor 496 N. Main Street Mount Airy, NC 27030 336-789-1707 andi.draughn@edwardjones.com

Financial Advisor 496 N. Main Street Mount Airy, NC 27030 336-789-1707 logan.draughn@edwardjones.com

Financial Advisor 124 W. Kapp Street, Suite C Dobson, NC 27017 336-386-0846 audra.cox@edwardjones.com

Do You Have a Business Succession Strategy? If you own a business, you’ve always got plenty to think about: sales, marketing, employees, competition, industry trends, consumer preferences – the list goes on and on. It’s easy to get so caught up in your work that you might not take time to think about retirement. But if and when that day arrives, you’ll want to be prepared – which means you need a business succession plan. And you will have to put considerable thought and effort in selecting such a plan, because you’ve got several choices. You could keep the business in your family. You could offer it to an employee or an outsider. You could design a plan that will take effect while you’re alive or after you’ve passed away. Your decision should be based on several factors, including 10 8

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your family situation, the nature of your business, and your overall financial position (including the composition of your investment portfolio), but, at the outset of your search, you may want to know about some popular succession strategies, including: Giving the business away – You can leave your business to your children, but if you transfer it during your lifetime, you may be able to obtain some valuable benefits. For example, by relinquishing control gradually, you can be reassured that your children will be able to manage the business on their own. This strategy may also offer tax benefits. You can give your business away outright, but you may want to consider ya d kinva lleyma gazine.com


using a trust or family limited partnership, both of which may allow you to control the business for as long as you want, while still receiving a regular income stream.

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Selling the business outright – You can always sell your business outright whenever you like – right now, when you retire or some time in between. Of course, any sale brings tax considerations. Using a buy-sell arrangement to transfer the business – Instead of simply selling the business in a traditional transaction, you could employ a buy-sell agreement. With this arrangement, you can generally determine when, to whom, and at what price you can sell it. If you would like to keep the business in your family, you may be able to fund the buy-sell agreement with life insurance, so family members could use the death benefit to buy your ownership stake. Buying a private annuity – When you buy a private annuity, you can transfer the business to family members, or someone else, who will then make payments to you for the rest of your life, or, possibly, for your lifetime and that of a second person’s. In addition to potentially providing you with a lifetime income stream, this type of sale can remove assets from your estate without triggering gift or estate taxes. These and other techniques can be complex, so before deciding on what is best for your situation, you’ll want to consult with your tax, legal and financial advisors. By taking your time and getting the professional help you need, you can make a successful succession choice.

This article was written by Edward Jones for use by your local Edward Jones Financial Advisor.

Coffee Mugs Two NEW designs

Introducing Betty (black T) and Judy (red T) our Holstein Cows. Cuter than cute, all they need now is a kid hug. Both girls celebrate our family farming heritage. (Sewed on eyes!) You’ll find our farm story online

All three cookbooks are available with next day shipping

You’ll find pricing and ordering information in our online Cherry Street Store.

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The Business Section

Get Ready! New Tax Forms for 2019 Filing Season WRITER

Rose Speece

Folks, tax season is upon us and we have changes. At this writing we currently have only the draft versions of the 2019 1040 Form and the schedules that accompany the 1040. In 2018 From1040 had six schedules, those six have been reduced to three in the 2019 drafts. Here are some of the notable changes from 2018 that are reflected on the 2019 drafts. Instead of one page, we’re back to two pages for the Form 1040 where you will again sign on the second page. Here are some other things you will need to be aware of: The filing status line located at the top of the Form 1040 asks for additional information for taxpayers whose filing status is Married, filing separately (the name of the spouse) and Head of Household and Qualifying widow(er) (name of child who isn’t a dependent). The detailed listing of types of gross income, which had been on schedules last year, is now on page 1 of Form 1040. For example, the line for capital gains or losses, that was on the 2018 Schedule 1 is now on Form 1040, Line 6. The checkbox for health care coverage has been removed, health care coverage is not required on 2019 in order to avoid a tax penalty. Several of the most-used credits, e.g., the earned income credit and the additional child tax credit, have been removed from schedules to page 2 of Form 1040. Lines to identify any foreign address and to name a third party with which IRS had permission to discuss the return, which had been on Schedule 6, has been moved to page 2 on the main form. 2018 Schedules 4, 5, and 6 are obsolete for 2019. Schedule 1: Additional income and Adjustments to income, adds new lines upon which alimony recipients and payors must include the date of the original divorce or separation agreement, this is necessary because only alimony based on pre-2019 agreements is included in income/is deductible. Schedule 2: Additional taxes, includes several line items from 2018 Schedule 4. Schedule 3: Additional Credits and Payments, combines nonrefundable credits and refundable credits from 2018 Schedules 3 and 5. Also note that these three schedules all indicate that they are schedules for both 2019 Form 1040 and Form 1040-SR, for Seniors 65 or older. Lawmakers have been trying for years to cut seniors a bit of a break at tax time, and the Bipartisan Budget Act of 2018 finally took a solid step in that direction by simplifying tax filing for individuals aged 65 and older. Senior’s now have their own tax form, the 1040-SR. 110

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The new Form 1040-SR, which may be used by taxpayers 65 and over (senior taxpayers) for tax year 2019 and future returns. The new form is similar-to the Form 1040-EZ. The draft of the Form 1040-SR is two pages long. It allows seniors of any filing status to use the form. It also allows senior taxpayers with dependents to use the form. The draft Form 1040-SR allows taxpayers to enter income from wages, salaries, tips, interest, dividends, IRA distributions, pensions and annuities, and social security benefits and to report taxable amount of IRS distributions, pension and annuities and social security benefits. The draft Form 1040-SR also provides for reporting capital gains or losses on line 6 and prompts the taxpayer to attach a Schedule D, if required. On line 7(a) Form 1040-SR allows senior taxpayers to report otherincome that may appear on Schedule1, this includes alimony and unemployment compensation. On line 9, the draft Form 1040-SR prompts the taxpayer to enter either the standard or itemized deductions from Schedule A. Taxpayers using Form 1040-SR will be able to claim the qualified business income deduction on Line 10. The special chart at the bottom of page 1 includes a list of standard deductions and instructions for how to claim the additional standard deduction. The draft Form 1040-SR also allows taxpayers to claim the child tax credit or credit for other dependents, the Earned Income Credit and American Opportunity credit. I hope this article will help to enlighten taxpayers on the new forms and the changes that may or may not impact their return.

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Learn more at: North Iredell Records, Inc 152 Indian Hill Road, Union Grove (704) 539-4715 • rspeece@yadtel.net

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Why Tears?

Closing Devotions WRITER

Sandra Miller

The first thing we do when we enter the world is cry and for the rest of our lives tears flow at various times for various reasons. Tears flow because of sorrow and great joy, intense loss or emotion evoked by a song or book. Laughing can also produce tears. Tears play a role in eye health: the oily outer layer of a tear acts as a lubricant; the middle layer is packed with vitamins and minerals which helps maintain the health of the cornea (this gives the tear a salty taste); and the mucous component in each tear helps to attach to foreign matter, preventing irritation. There are three types of tears: basal tears to keep eyes from drying out; reflex tears help wash away irritants (dust, onion juice, etc.); and emotional based tears, which contain protein-based hormones believed to produce chemical side effects modifying emotions. Each tear we shed is unique and they are as distinctive as our fingerprints. A single tear drop could be matched to your DNA. 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 sandram4324@gmail.com. or 4324 Mt. Bethel Ch. Rd., East Bend, NC 27018. Phone: 336-699-3757

Why did God make us to cry when we are emotional? Tears are formed when our brain experiences an intense emotional response to events. Experts say we should not hold back tears, because not only do they contribute to physical detoxing, but emotional tears work to heal the heart. That’s why we usually feel better after a good cry, even when the emotional situation still remains. Don’t be deceived God sees every tear you’ve ever shed. You have kept count of my tossings; put my tears in your bottle. Are they not in your book? (Psalms 56:8) God keeps a record of your every tear. What love! When I begin to wonder if God really knows about my plight, I remind myself He not only knows every time a hair falls from my head (Matthew 10:29-31), but He has all my tears in a special bottle in heaven. And He knows what provoked each of those tears and He cares more than we realize. You may have it all together all the time, but I’m guilty of occasionally feeling sorry for myself. I rehearse in my mind how I used to love to run and how I haven’t now for forty-some years. I dream that I’d playing the piano and wake up depressed because my fingers are drawn and I can’t do what I used to. That’s why the Word of God tells us to encourage ourselves in the Lord. In it we are told this life is just a vapor compared to eternity and our suffering here is a light affliction compared to the glory to come. Until 2017, I was able to go to church and use my talent to sing for the Lord. It saddens me beyond telling I can no longer do that. Imagine what heaven will be like! 112

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Jesus is familiar with tears; He wept when His friend, Lazarus, died. And His sweat was mingled with blood in the Garden of Gethsemane. Hematidrosis is a condition where sweat especially on the brow is tinged with blood. It is rare, but has been caused by different reasons, including acute stress. Jesus’ agony started before His crucifixion. Our minds cannot fathom what He endured so that we can have eternal life! My favorite verse in the Bible is Revelation 21:4. And God shall wipe all tears from their eyes, and there shall be no more death, neither sorrow, nor crying; neither shall there be any more pain, for the former things are passed away. Tears serve many purposes we shouldn’t repress them. One day, if you’ve trusted in Jesus for salvation, the hand of God will wipe away your tears forever. Praise God for this precious promise!

One or Two Year Subscriptions to

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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. 428 East Main St. East Bend, NC 27018 336-699-7111

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Profile for Yadkin Valley Magazine

Yadkin Valley Magazine  

Lifestyle Magazine for Northwest North Carolina's Yadkin Valley, featuring people =, discoveries and great Southern Foods.

Yadkin Valley Magazine  

Lifestyle Magazine for Northwest North Carolina's Yadkin Valley, featuring people =, discoveries and great Southern Foods.