Yadkin Valley Magazine Sept-October 2018

September­October 2018

Free to Enjoy

o F l l a F

, n u F , s od

& s r i a F Including Yadkin Valley Weekends

s l a v i t fes yadkinvalleymagazine.com

Alzheimers & Dementia Care Specialist

American Healthcare Services, Inc. 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

American Healthcare

is Now Hiring.

Full Time & Part Time CNA’s & Sitters Come by our office for an application

INSURANCE VOUCHER

915 Rockford Street • Mount Airy, NC 27030

336-789-2273

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September/October 2018

contents

Gardening 76 78 80 84

Fall Garden Sanitation Fall Gardening, a Guide to Success Season Climbers Free to Wander... with everyday items

Health & Wellness 75 Send Mold Packing 84 caring hearts: Guardian ad Litem 92 Stomach Bug Survival Guide 100 Mental Health: You are Not Alone 102 Happy Teeth Tips

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home and family 30 Yadkin Valley Magazine’s Latest Cookbook: One Last Sweet Bite 72 Shelf Life: Willa of the Wood 73 Shelf Life: Looking for “Lydia” 81 YV People: Marsha Semones Lowe 83 YV People: King Rotary Club 96 Horne Creek Heritage Apple Orchard 98 Common Cents 102 Ring YV Bells for Our Vets 103 Stone Mountain, Part 2 109 Fishing with Scott: Watching the Dancing Ladies

121 62 all about PETS 130 Dr. Brock: Packing in the Smokies, Part 5 Springhouse Branch Trail 132 Goats: Farm Animals & Pets 133 Off the Bookshelf: Really Important Stuff My Dog Has Taught Me 133 Halloween Pet Safety

LOVE FAITH INSPIRATION

MADE IN ITALY

Van Hoy Jewelers

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

We Buy Gold, Class Rings, Jewelry & Silver Coins 6

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Yadkin Valley

Weekends

Beginning on page 103 and 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.

in every issue...

8 Our Recipe Box 10 editor’s letter 16 beginnings 116 What Is That?

122 Business Section 142 Sandra’s closing devotion

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Business Hours: M­F 10am­6pm, Sat. 10am­3pm Complimentary Gift Wrapping

Call ahead for Holiday and Special Event Hours

OUR RECIPE BOX...

35 foodsandflavors™ 24 Cookbook Collector: Remembrances 26 Cookbook Collector: Rushwood’s Cookbook 32 In Amanda’s Kitchen: Pumpkin Cheesecake Loaf 34 Cooking with Dwaine: Oven BBQ Shrimp and Corn on the Cob 36 Award-winning Apple Pie 40 Persimmons for Fall Flavor 42 Whole Grain Goodness 46 Jan Kelly: Autumn Breakfasts + 50 Marilyn: Apples, Apples, Apples 56 Herb of the issue: Dill 58 dessert tray: Pumpkin Meringue Pie 60 Passionate about YV Wines 48 Cindy’s Mother’s Applesauce Cake 66 One Last Sweet Bite: Stuffed Dates

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22 Best YV Cooks: Fabulous Apple Pie 20 Best YV Cooks: 90-Day Pickles

All American Meatloaf Apple Bread Apple Cheese Soup Apple Chicken Salad Applesauce Cake Banana Oatmeal Pancakes Best Cook: Easy Apple Pie Best Cook: 90-day Pickles Chicken Pie Dwain’s Apple Pie Easy Dill Dip Fried Cornbread Cakes Heartland Rice Italian Meatloaf Stack Lime Pie Microwave Baked Apples Oleola Oven BBQ Peel-n-Eat Shrimp Oven BBQ Corn on the Cob Peanut Butter Cookies Persimmon Cake Persimmon Cookies Persimmon Cream Cheese Pie Persimmon Pudding Pumpkin Cheesecake Loaf Pumpkin Meringue Pie Red Apple Cabbage Stuffed Dates Sugarless Apple Pie Tuscan Tart Veggie Breakfast Strata Whole Grain Lunch Salad Yellow Squash Puffs

48 26 52 52 48 45 22 20 28 36 57 28 28 48 31 54 26 34 35 30 41 40 40 40 32 58 54 66 52 47 46 45 26

Retirement Plan Rollovers and Consolidation Individual Retirement Accounts Portfolio and Retirement Plan Reviews Business Retirement Plans Education Savings Strategies Insurance 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.

Fixed Income Investments

www.edwardjones.com Member SIPC

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

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

Frank H. Beals Financial Advisor

Paul J. Bunke, Sr., AAMS Financial Advisor

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

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

Deanna S. Chilton Financial Advisor

Dale Draughn Financial Advisor

Doug Draughn, AAMS, CFP Financial Advisor

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

140 Franklin Street Mount Airy, NC 27030 336-789-0136 dale.draughn@edwardjones.com

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

Christopher L. Funk Financial Advisor

Tammy H. Joyce, AAMS Financial Advisor

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

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

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

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

136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238 tammy.joyce@edwardjones.com

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

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just a note from

Favorite fall flavors along with a golden harvest moon and freshly picked apples…it’s that season for our favorite fruit. Ah, the apple, a delicious autumn treat, a healthy snack that is sweet, tasty and portable! You can incorporate the apple into salads, main dishes, sides, desserts and snack dishes. With so many varieties and options to choose from, you’ll be well on your way to a healthier life with the apple’s antioxidants and vitamin C. Wash and keep the skin on for bonus fiber. Crunch into a delicious apple today and find out why North Carolina is where apples love to grow!

Advice from an APPLE Take a bite out of life!

Be well-rounded.

Let your plans ripen.

Hold onto core values.

Savor variety.

Eat healthy.

Know when to let go.

—Earth, Sun, Moon While on the subject of apples, we have the scoop on the hugely successful Brushy Mountain Ruritan Apple Festival, the award-winning, one-day event is packed to the brim with apples galore, things to do, see and buy while enjoying the mountains, music and much more.

In foodsandflavors you’ll find a plethora of juicy apple recipes to celebrate the apple harvest season. One of our Best Cooks and Dwaine Phifer share their sensational apple pie recipes plus there’s a sugar-free apple pie recipe from Marilyn. Long ago, Jane Austin said, “Good apple pies are a considerable part of our domestic happiness.” Is she correct? Yum! We revisit old friend Lisa Turney, manager of Horne Creek Living Historical Farm and its renowned Heirloom Apple Orchard in Pinnacle. A smaller park where nature and people can co-exist with a wilder side—you can stroll down the dirt road to the restored Hauser barns and house.

Absorb the magic of solitude where utter tranquility is interrupted only by song birds and farm animals. It’s a nice 10

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Barbara and granddaughter, Harper.

picturesque little jaunt but golf carts are available for a free leisurely drive down the dirt road as well.

We haven’t forgotten other fall flavors such as traditional pumpkin…full of vitamin A and fiber. Create pumpkin purée for muffins and roast some pumpkin seeds for snacking up nutrients like zinc which helps with the immune system function. We didn’t overlook the often forgotten persimmon. Enjoy more delicious autumn treats to bake: Think about a persimmon pie, persimmon cookies and lastly, a traditional Southern persimmon pudding.

Thinking ahead to the holidays, we have two Cookbook Collector entries with recipes to try ahead of time or to gift.

Happiness Starts with Good Health…we talk about physical and mental health, dealing with a youngster’s sick tummy and dental tips.

Enjoy another fun dog book for a quick read in All about Pets. Look for tips on protecting pets during the spooky Halloween days from American Humane. Dr. Brock sends Part 5 of her Smoky Mountains trail ride…this segment describes a near disaster for her little pack horse.

September and October are jam packed with fairs, festivals and Halloween events with most weekends having as many as 3 events on the same day…check out Yadkin Valley Weekends to decide what will please you the most.

In October, we expect to notice crisper air, lower humidity and leaves as they begin turning to amber, yellow and red—all to honor Mother Nature’s glory. Most of the branches begin to shed their colorful leaves so we can see more sky, the view down into our hollow once more and if nights are cool enough, enjoy a crackling fire inside or outside with friends.

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

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

705 Lasley Road, Lewisville 336-766-6513 Monday-Friday 7:30-4:00 • Saturday 8:00-12:00 (April–June till 4:00)

www.joeslandscapingandnursery.com ya dki nva l ley ma gaz ine.co m

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Yadkin Valley Magazine is a publication of Creekside Communications, Inc. 413 Cherry Street East Bend, NC 27018 336-699-2446 September-October 2018 Volume 18 Number 6 Publisher/Editor Barbara Krenzer Norman

Need help in finding employment, starting a career?

Employers, are you looking for positive, hard working, dependable workers?

Our goal is to help you both succeed and do well by bringing you together

Robin Edwards

Availability includes opportuni"es for various shi#s and days of the week Temp to Perm

151 Jefferson Church Rd. Suite 101 King, NC (336) 983­HIRE (4473) robinedwards.thl@gmail.com hiringlineinc.com We’re a local, women owned company...building rela!onships

Advertising Sales John Norman Ken & Denise Knight Sue Harrison Contributing Writers Mary Bohlen, Robin Brock, D.V.M., Colleen Church, Caroline Donalson, Colleen Goetzke, Wendi Hartup, Shannon Holden, Sue Jarvis, Amanda Joyner, Jan Kelly, Delores Kincer, Scott Lewis, Carmen Long, Cindy Martin, Laura Mathis, David L. May, Jr., Sandra Miller, Brittany R. Norman, Dwaine Phifer, Catherine Rabb, Adrienne Roethling, June Rollins, Mark Stubis, Lisa Turney, Lauren Urrea, Jessica Owens Wall, Marilyn Combs Wells.

Photographs & Photographers John & Barbara Norman, June Rollins, Jan Kelly, Cindy Martin, Carmen Long, Amanda Joyner, Dwaine Phifer, Paul J. Ciener Botanical Garden, Judy Mitchell/Mitchell’s Greenhouse & Nursery, Colleen Church, Ryan Guthrie, Tray Norman, Wendi Hartup, Shannon Holden, Horne Creek Historical Living Farm, Bob Norman Distribution Cindy & Wayne Martin, Tray Norman, Rebecca Cranfill, Ken Knight Test Kitchen Chef Amanda Joyner To inquire about advertising in Yadkin Valley Magazine (336) 699-2446 john@yadkinvalleymagazine.com

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Christmas is just around the corner!

Order now and we will design a custom chair to your specifications, so you have it in time for the Holidays.

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STORY IDEAS.

BRUSHY MOUNTAIN RURITAN CLUB 41st Annual

North Wilkesboro, North Carolina First Saturday in October

October 6 8am-5pm

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.

The magazine is available FREE at locations throughout the Yadkin Valley.

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

Not all locations will always have copies in stock. Mail subscriptions are available with a postal charge.

ADVERTISING.

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

Fun for the Whole Family For more information

336-921-3499

Pre-festival Friday, October 5 at 6pm—Live Music

www.applefestival.net 14

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

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

We hope that you’ll make them your first choice when you need the products and services they offer. Be sure to share that you read about them in Yadkin Valley Magazine.

For advertising information, please call 336-699-2446.

Information about advertising is also available at: yadkinvalleymagazine.com/advertising Health and educational articles included in Yadkin Valley Magazine are for education purposes only.

Be sure to consult your personal physician before you begin any diet, medicine or course of treatment.

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MOISTURE CONTROL • AUTOMATIC FOUNDATION VENTS INSPECTION REPORT FOR BUYING, SELLING OR REFINANCING OUR TECHNICIANS ARE FULLY REGISTERED ASK ABOUT OUR SENIOR CITIZENS & MILITARY DISCOUNTS Trusted, Effective Pest Control Since 1973 Same-Day, Weekend & Evening Service Available NC LICENSE # 678PW

You’ll find Yadkin Valley Magazine at hundreds of loca"ons through out the region. But you can also have the convenience of home delivery.

While your copy of the magazine remains free, we charge a cost covering fee for first class postage, a protec"ve envelope and handling.

Visit our official on­line store and fill in the easy order form for a one or two year subscrip"on.

One or Two Year Subscriptions to

Yadkin Valley Magazine $25.00 1yr $45.00 2yr

sent first class postage in protective envelope

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June Rollins

beginning s

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

A Unique Boutique

615 Cherry Street North Wilkesboro 336.838.7177 Open Monday-Friday 10-5:30 Saturday 10-2

accepting consignments by appointment

something_special121

Apparel Plus Sizes Accessories Home 16

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Something Special Consignment Boutique

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Wishing You Autumn’s Untiement My husband retired this past June from serving 38 years as a United Methodist Pastor. He has humorously referred to his “retirement” as, “untiement.” When he says,”untiement,” I see leaves letting go, swirling in crisp, autumn air not quite knowing where they will land or what will become of them, but trusting in the journey all the same.

I love this time of year with it’s wabi-sabi transitions and transformations.

Fifteen years ago, I let go like an autumn leaf and fell in love with Rob. When I told my mother I was going to marry a Preacher, I’ve never forgotten her immediate response.

“I knew you should have kept up with your piano lessons.”

During my elementary school days, my mother paid Mrs. King $8.00 a week to teach me how to play the piano.

I hated it. After 4 1/2 years and a horribly humiliating recital afternoon, my mother realized she was wasting her money and stopped dropping me off at Mrs. King’s house.

You see, I’m not musically inclined.

Quite a deficit to admit if you are a preacher’s wife. I don’t enjoy spending time in the kitchen either. Another shortcoming in the world of fund-raising bake sales and pot-luck fellowship meals. My word, what does that poor Preacher eat at home?

While Rob isn’t served home-cooked meals that took hours to prepare, he does sit down with someone who has the deepest admiration and respect for his unique gifts and talents. Someone who listens and offers a place of rest, support and encouragement.

So, when my husband in newly untiement, the same one that had been talking of decreasing his golf handicap, auditioning for community theatre, learning to carve and practicing his guitar playing, told me he was praying about accepting a quarter-time appointment as Senior Pastor and hour and a half away from where we live, I nodded and smiled.

Because I didn’t just hear his words.

I heard the anticipation in his voice, saw the sparkle in his eyes, watched the purposeful, spring in his gait. I saw a surrendered, drifting leaf spiral upwards in an unexpected gust, rising higher and higher, carried along by things unseen.

The swirling, untied leaves of Autumn, who knows the journeys they will take or where they will land. But, oh, how they love the adventures along the way.

Wishing Autumn’s Untiement To Us All.

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

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getting in touch with us....

Our telephone number is:

336-699-2446

yadkinvalleymagazine.com Mailing Address: Yadkin Valley Magazine 413 Cherry Street East Bend, NC 27018

Kerusso & Cherished Girl Apparel

Editorial Offices Distribution/Receiving 413 Cherry Street, East Bend, NC 27018 Email Directory: Editor- Barbara Norman: barbara@yadkinvalleymagazine.com

Inspirational Plaques & Signs

Advertising- John Norman: john@yadkinvalleymagazine.com e-mail Advertising copy to: advertising@yadkinvalleymagazine.com Weekends/Events Calendar submissions: weekends@yadkinvalleymagazine.com

Essential Oils Coffees Gifts Local Artisan Displays Jewelry Books Bibles Bible Covers 128 North Main St. Mount Airy

(336) 673­0688 Monday ­ Saturday 9­6 charischris"anbooksandgi#s.com

BEST Yadkin Valley COOKS recipes: bestcooks@yadkinvalleymagazine.com Send your pet photos: petpics@yadkinvalleymagazine.com Have a story suggestion, a food we need to try, a restaurant we need to visit, something you love or we need to improve...tell us what you think at:

feedback@yadkinvalleymagazine.com

Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright © 2018.

All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living, Yadkin Valley Magazine, Yadkin Valley Weekends, Best Yadkin Valley Cooks are trademarks of Creekside Communications, Inc., 413 Cherry St., East Bend, North Carolina 27018.

Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in the magazine. We assume no responsibility for changes in schedules, prices, hours or information.

Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule. The contents of advertising and articles do not necessarily represent the views of the publisher.

foodsandflavors™ bestcooks@yadkinvalleymagazine.com

Peggy Hancock with her 90­day pickles

Mark Your Calendar Now for... The Inaugural

Thursday, November 15, 2018

Bringing awareness of products and services offered by Chamber Members!

Business Expo 11:00 to 6:00, with a Chamber Business After Hours 4:00 to 6:00

Yadkin County Agricultural & Education Building

Yadkin Center of Surry Community College, 2051 Agricultural Way, Yadkinville Presen!ng Sponsor: To learn more and to be a part of this exciting showcase event call Jamie Johnston Yadkin County Chamber (336) 679-2200 20

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

Yadkin Lumber Company, Inc.

800 North State Street Yadkinville, NC (336) 679­2432 Monday­Friday 7:30­4:30 Saturday 7:30­12

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Peggy Hancock’s 90 - Day Pickles Talking with Peggy Hancock of Asheboro on the phone was a joy. She is so proud of her 90-day pickle recipe. Her crispy sweet pickles are gifts awaited by many especially at Christmas time. Retired from Belk’s Department Store, she meets monthly with other Belk retirees and all the folks look forward to her contribution of the tasty 90-day pickles. Peggy has used this recipe for over 40 years; sounds as if she has found a winner! She was eager to share tips such as getting all your cucumbers the same size…so they will pickle the same…if you have an assortment of sizes, the cukes will individually pickle differently and number two - fit the cukes vertically in the jars…more will fit in the jar for the best pickling.

This recipe fits a 1-gallon jar or crock.

Having a going slow feelin low back-to-school energy morning?

Recharge with....

NOTE: if using a 5-gallon jar, double recipe.

4 Tablespoons alum (McCormick) 4 Tablespoons salt (McCormick) 4 Tablespoons pickling spices (McCormick) 5 cups or more sugar White vinegar Cucumbers, whole and same size

During October look For

Spooktacularly good Halloween Donuts

Pour alum, salt, spices on top of cucumbers in large jar.

Pour vinegar on top of the above ingredients.

Shake the jar to mix spices.

Cover and store on counter or in a hallway with no sunlight.

After 90 days, pour off vinegar.

Wash cucumbers .

Slice, not too large.

Layer cucumbers and sugar until all cucumbers are covered.

Let set until syrup forms.

Shake jar until mixed.

Can keep in the jar or place in pint jars to give as gifts.

NOTE: To clean individual jars for packing - boil jars, lids and tops!

50% Off all in-stock Kameleon Jewelry

B&L Custom Jewelers

401 North Main Street Mount Airy, NC www.mtairyjewelers.com 336-786-1100 Open Tuesday–Saturday

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So, Where’s Your Dunkin?

2020 S. Hawthorne Rd & 3475 Robinhood Rd in Winston-Salem 2385 Lewisville-Clemmons Rd, Clemmons 1452 Yadkinville Rd, Mocksville 1801 Hwy 421, Wilkesboro (in Walmart)

Open 5AM

Complete Our Survey & Get a FREE Donut!

See You Soon!

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Brenda Hauser’s Easy Apple Pie 4 pounds Granny Smith apples 1 teaspoon ground cinnamon 3/4 cup granulated sugar 1 cup brown sugar, firmly packed 1/2 cup butter 1 (14.1-ounce) package refrigerated pie crusts 1 egg white 2 Tablespoons granulated sugar Peel apples.

Cut apples into 1/2-inch thick chunks.

Toss apples in cinnamon and 3/4 cup granulated sugar.

Melt butter in a 10-inch cast-iron pan, medium heat; Add brown sugar.

Cook, stirring constantly 1 to 2 minutes until sugar is fully dissolved.

Remove from heat.

Place 1 pie crust in skillet over brown sugar mixture.

Spoon apple mixture over piecrust.

Top with remaining piecrust.

Whisk egg until foamy.

Brush top of pie crust with whisked egg white.

Sprinkle on 2 Tablespoons granulated sugar.

Cut 4 or 5 slits in the top crust to release steam.

Bake at 350°F. 1 hour to 1 hour and 10 minutes. (shield pie with aluminum foil the last 10 minutes if needed) Crust will be golden brown.

Pie will be bubbly.

Cool on a wire rack 30 minutes before serving.

Brenda Hauser’s family says this is the best apple pie ever.

Brenda says it is the easiest apple pie ever! She chose the Granny Smith apple, an apple she prefers. Because her husband Steve is diabetic, she uses all Splenda brown sugar and a 50/50 ratio of Splenda and granulated sugar. Brenda makes this pie regularly for the family and even when it is only she and Steve at their Lake Norman house.

PS Serve with Butter Pecan ice cream!

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What Makes a real Moravian Cookie?

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

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

Only our bakery can make that promise.

Evva Hanes

“Come visit our cookie factory…”

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

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

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

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

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

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4643 Friedberg Church Rd • Clemmons, NC Septem ber-O cto be r 2 018

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Hold on! It’s almost here...

The Incredible Homeway Furniture Lane Buy One Get One Free Recliner Sale Starts October 1st!

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foodsandflavors~™ cookbook collector with Caroline Donalson Who can pass up a good cookbook sale?

Remembrances Past and Present is 199 pages of treasured recipes collected by staff, family and friends of Share-A-Home in Yadkin County to benefit the home. Established in 1984, Share-A-Home exists for residents who need some assistance with their daily activities but are not yet ready for a nursing home. The home is governed by a Board of Directors and an on-site Director, Sue Hudson.

A good place to volunteer!

You can own your copy for $10! Enjoy a 3-ring, hardcover format with pleasing graphics and section divisions with verses from the Bible.

Pick up Remembrances Past and Present at the Boonville Flour Mill retail store in Boonville on Hwy. 601 South, on the left or at Share-AHome itself, 2800 Woodruff Road also in Boonville, NC 27011.

Apple Bread submitted in memory of Gloria Osborne and Bertie Smith

by Share-A-Home

Yellow Squash Puffs submitted by Shirley Murphy 3 or 4 yellow squash 1 egg, beaten 1/3 cup flour 1/3 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 onion, finely chopped Cook squash in water; drain well.

Combine all other ingredients and stir well. Drop 1 Tablespoon of mixture at a time into a frying pan of hot oil.

Fry until golden brown on both sides.

Will look like hushpuppies.

Oleola submitted by Helen Holler 3 green peppers, sliced 3 sweet banana peppers, sliced 3 onions, sliced 1 pound mushrooms, cleaned 3 cloves garlic, diced 1 stick butter In a large skillet, sauté all peppers, onion and mushrooms in butter and garlic until onions are translucent.

Serve over spaghetti.

Sprinkle Parmesan or mozzarella cheese on top.

1/2 cup shortening 1 cup sugar 1/4 teaspoon salt 1/2 teaspoon vanilla 2 eggs 2 Tablespoons milk 2 cups all-purpose flour 1/4 cup chopped nuts 2 teaspoons baking powder 1 cup chopped apples Cream together shortening, sugar and salt. Add vanilla. Beat in eggs; add milk. Mix flour and baking powder together; add to mixture. Stir in apples and nuts. Pour into greased loaf pan and bake at 350°F. for 1 hour.

Glaze 1 cup powdered sugar 2 Tablespoons warm water 1 Tablespoon melted butter Mix sugar, water and butter together.

Drizzle over hot bread.

Do you or your organization, have a cookbook you would like for us to share with our readers?

We’ll share your cookbook free of charge. Simply send us a copy of your cookbook, some background history on its creation and goal as well as complete ordering information and pricing.

Cookbook Collector, Yadkin Valley Magazine 413 Cherry Street, East Bend, NC 27018 26

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Voted Best Deli and Best Health Foods in 2018!

A Local Favorite for Shopping & Dining

Fresh Deli • Healthy Foods Old-Time Candy & Snacks Many Gluten-Free Selections Local Artisan Gifts Beautifully designed Gift Baskets Handcrafted Amish Furniture and As Always...

Your Baking & Cooking HQ!

• New Service ­ Bridal/Gi# Registry Now Available •

Local Family Owned • Made-In-USA Products!

Try One of Our Famous Deli Sandwiches or Wraps!

Thenext56days hosted and taught at Mill Creek General Store!

Next class starting soon.

Call Lisa Martin, 336-755-2340, for more info.

Or message us on the Mill Creek Facebook page.

We are here to help!

Catering and Delivery available!

Perfect for ANY occasion! Holidays are just around the corner...

Mill Creek's delicious, satisfying, healthy sandwiches, wraps, and salads make entertaining a cinch!

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foodsandflavors~™ cookbook collector with Caroline Donalson Rushwood’s Cookbook shares it’s best kept secrets of 113 pages of recipes from Asheboro's Rushwood Church members. Often need large quantities of food?

Find a page to help serve 25, 50 and 100 servings. Lots of health tips, too.

Rushwood’s Cookbook has a list of contributors…appreciated in recording what folks are eating in 2018! Direct order queries to 336-625-6930.

Fried Cornbread Cakes

Heartland Rice

submitted in honor of Mary Dell Coltrane

submitted by Joshua Laton

1 cup self-rising cornmeal 1/2 teaspoon sugar 1/3 cup sweet milk 1/3 cup water Vegetable oil Mix ingredients together. Use about 1 to 2 heaping Tablespoons per cornbread cake; place into frying pan with hot oil. Cook until brown on both sides. Makes about 4 cakes.

1 pound hamburger 1 medium sweet onion 1 green Bell pepper 1 can cream of mushroom soup 1 can beef consommé 2 cups white rice 1 cup favorite shredded cheese Brown hamburger; drain off fat.

Dice the onions and green pepper.

Include them into a medium sauce pan with soup, consommé and uncooked rice. Simmer until rice is completely cooked. Top with shredded cheese; let it melt.

Then serve.

Melt in Your Mouth Chicken Pie submitted by Doris Brinkley 4 to 5 chicken breasts 1/2 teaspoon pepper 1 stick margarine 1 can cream of chicken soup 1 cup self-rising flour 1 cup buttermilk

Aladdin’s Hallmark

Ridgeview Crossing Shopping Center

Between Belks & Ingles

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

336-835-6702

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Our shop is filled with beautiful ways to celebrate the changing of the season

Cook chicken in water to cover in a saucepan until tender. De-bone; chop into pieces. Reserve 2 cups broth.

Place chicken in 9x13-inch baking dish. Combine reserved broth, soup and pepper in a bowl.

Mix well; pour over chicken.

Combine flour, margarine and Buttermilk in a bowl’ mix well.

Spoon over chicken. Bake at 400°F for 35 minutes or until golden brown.

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On the cover of our latest cookbook, One Last Sweet Bite! you see our handsome first born grandson. Dylan, now almost 5, is devouring his mom’s homemade peanut butter cookies.

A nice warm peanut butter cookie would hit the spot right now, wouldn’t it?

Try this real winning recipe with both kids and adults.

Best Peanut Butter Cookies 1 cup shortening 1 cup white sugar 1 cup brown sugar, packed 2 well-beaten eggs 1 teaspoon vanilla

3 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking soda 1 cup peanut butter (crunchy or smooth)

Cream sugars and shortening until fluffy.

Add eggs and vanilla; beat.

Sift flour with salt and soda.

Mix dry with creamed ingredients.

Mix well.

Add peanut butter; mix again.

Knead until smooth.

Roll into 3/4- to 1-inch balls.

Place 1 inch apart on greased cookie sheets.

Flatten with a fork, crisscross.

Bake at 400°F. for 5 to 10 minutes.

Makes 3 to 4 dozen.

On Sale Beginning October1st

one Last Sweet bite!

Makes a g reat holiday gift!

More than 120 pages Lay­flat spiral binding Easy to read print size black & white pages

$1295 plus tax

Pick up copies of One Last Sweet Bite at the following retailers: Shiloh General Store, Hamptonville

Mill Creek General Store, Mount Airy Mayberry Market & Souvenirs, Mount Airy

Something Special, North Wilkesboro Wilkes Country Corner, North Wilkesboro Melody Stores, North Wilkesboro Quick Frame North Wilkesboro Teresa’s Carousel Cafe, Wilkesboro

Daniel Furniture & Electric Co. Mocksville

Pilot Interna"onal Gi# Shop, Pilot Mountain

Talley’s Flower Shop, King Dalton’s Crossing, King

Yadkin Valley General Store, Elkin Aladdin’s Hallmark, Elkin Lewisville Country Market, Lewisville Dero’s, Clemmons Polka Dots, Yadkinville Whisper & Wings, Yadkinville

one Last Sweet bite!

Copies of and our first cookbook, 52 Pounds and then some are also available at: cherrystreetfarmhouse.com, the official store for Yadkin Valley Magazine Logo Merchandise 30

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Here’s another family favorite from

one Last Sweet bite!

A refreshing post-dinner delight,

Lime Pie

1 1/4 cups granulated sugar 1 1/2 cups boiling water 7 Tablespoons cornstarch 7 Tablespoons cold water 2 large egg yolks (or 3 small egg yolks) 1/3 to 1/2 cup fresh lime juice 1 teaspoon lime zest 1 Tablespoon butter 1 (10-inch) pie shell, baked Meringue topping 1/4 pound marshmallows 2 large egg whites 1/4 cup granulated sugar 1 Tablespoon lime juice In a double boiler, combine water and sugar; bring to a boil.

Mix cornstarch with cold water to make a thin paste.

Stir into sugar mixture.

Cook until thick and smooth.

Stir often.

Beat egg yolks; add to mixture.

Cook a few minutes, remove from heat.

In a separate bowl, mix lime juice, zest and butter.

Add to mixture. Chill slightly.

Pour into pie crust.

Top with meringue and chill.

Meringue: Melt marshmallows in double boiler.

Beat egg whites until stiff.

Gradually add sugar and juice.

Slowly mix melted marshmallows into egg whites.

Pile gently on top of pie filling.

Seal the edges of meringue to the crust.

Brown slightly under oven broiler.

Chill to serve.

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foodsandflavors~™ in Amanda’s Kitchen It's pumpkin season! Next to strawberry season this is my favorite time of the year.

There is absolutely nothing that you can't use pumpkin for: Pumpkin pie, pumpkin muffins or those tricky pumpkin rolls! These pumpkin cheesecake loaves are SO simple and they taste amazing. Slice and top with a dollop of whipped cream or a scoop of vanilla ice cream! Happy Baking!

WRITER & PHOTO

Amanda Joyner Pumpkin Cheesecake Loaf 1 (15.25-ounce) box of spice cake mix 3 eggs 1 cup of water 1/3 cup oil 1 cup of canned pumpkin purée 1 Tablespoon cinnamon 1 teaspoon ground cloves 1 (8-ounce) block cream cheese, at room temperature 1 cup of powdered sugar Cooking spray Prepare spice cake mix according to box instructions; add pumpkin purée and both spices. Mix well.

Spray 2 small 9-inch loaf pans well. Divide batter between both pans. Mix cream cheese and powdered sugar till smooth; divide and spoon mixture on the top of each loaf. Use a small kitchen knife to swirl the cream cheese mixture into the pumpkin batter. Bake in a 325°F. oven for 30 to 40 minutes. Allow to cool in pans for 10 minutes.

Remove and place on a parchment sheet to finish cooling. Slice and enjoy!

The first in a series of Cookbooks sharing great pound cakes from our magazine’s recipe collection, including many favorites from more than 18 years of desserts that have appeared in the pages of “Yadkin Valley Magazine.”

Clean, crisp and clear design. Spiral bound lays flat for easy reference when using

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A symbol of love, faith and inspiration that you can take always with you.

Choose your color, choose your message and express your soul.

Leather Strap Bracelets, Earrings, Necklaces, Bracelets, Rings

B&L Custom Jewelers 401 North Main Street Mount Airy, NC www.mtairyjewelers.com 336-786-1100 Open Tuesday–Saturday

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foodsandflavors~™ Dwaine Phifer With the fall September and October months upon us there is the beginning of a decline in outdoor cooking. A former Best Yadkin Valley Cook and now a regular contributor, Dwain shared some oven recipes to handle the change in venue and thrill your tastebuds!

Oven BBQ Peel-n-Eat Shrimp 2 pounds fresh wild-caught US medium shrimp, heads removed 3 small lemons 4 to 5 medium stalks fresh celery 3 Tablespoons Old Bay Seasoning (adjust to taste) 1 teaspoon freshly ground black pepper 3 to 4 dashes Texas Pete hot sauce in

WRITER Dwaine Phifer PHOTO Nate Phifer

Open

Now thru October 13

1 teaspoon water (more to taste) Small dash Worcestershire sauce in 1 teaspoon water (add to hot sauce mix) 1 stick unsalted butter 1 large, crusty deli baguette Large sheet-cake pan.

Local Yadkin Valley area beer or glass of wine if so inclined.

Heat oven to 375°F. Inspect each shrimp for freshness; wash in cool water.

Cut lemons into quarters.

Cut celery stalks, including feathery tops, into two-inch pieces.

Place half the lemon and celery pieces on bottom of pan.

Layer shrimp over lemons and celery.

Dust evenly with Old Bay Seasoning and black pepper.

Drizzle Texas Pete-Worcestershire-water mixture evenly across the center of the pan.

Layer remaining lemon and celery pieces across the top of the shrimp.

Place pan on second rack from bottom of the oven; cook for approximately 20 minutes—depending on accurate oven temperature, turning bottom to top every five minutes.

Cook until all shells are completely pink and curled into the letter “C” using care to not overcook.

Remove shrimp to serving platter.

Garnish with fresh lemon slices and celery tops.

Strain cooking liquid into a bowl.

1141 Tennessee St. Yadkinville

Serve shrimp with generous pieces of crusty bread and a small bowl of the “dipping” liquid for each person.

Located off US 601 North behind Yadkinville Town Park and Papa Johns Pizza 34

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Oven B-B-Q Corn Six large, firm ears of fresh corn in the husks 1 Tablespoon Old Bay Seasoning (adjust to taste) ½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon freshly ground black pepper ½ stick cold unsalted butter 2 sheets of foil, about 18 inches long Cooking spray.

Sheet-cake pan Preheat oven to 400°F.

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Mix dry seasoning in a small bowl.

Shuck corn. Cut off both top and bottom sections of each ear.

Be sure corn silks are removed. After pulling as many silks off each ear as possible, use a dry paper towel to scrub remaining silks free.

Cut any blemished sections from the ears.

Place one sheet of foil on sheet-cake pan.

Spray with nonstick spray.

Lay the ears of cleaned corn on the foil.

Dust with half the seasoning mix.

Roll the ears, bringing unseasoned side to the top.

Apply remaining half of seasoning.

Cut butter into small squares; dot across the corn.

Lay second sheet of foil on top of corn.

Roll the four edges of the foil sheets inward to form a sealed packet.

Place pan on the bottom rack of the preheated oven.

Cook for 20 minutes. Remove from oven and carefully pierce the top sheet of foil. Let steam escape.

Using caution, roll top sheet of foil off the corn.

Return pan to the top oven rack and broil.

Cook until the kernels crinkle and a bit of brown develops (about 3 minutes).

Remove from pan.

Place each ear, with golden-brown bottom half upward, on serving plate.

Have extra salt and black pepper available.

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Peel apples and cut into 1/4-inch thick slices; drop slices into lemon juice-water.

Drain lemon water. Microwave apples about 4 minutes on medium high (reserve liquid). Let cool.

Preheat oven to 400°F. Dust the bottom crust with half of the cornstarch. Layer 1/3 of the apple slices on the crust; sprinkle with 1/2 the white sugar.

Dwaine’s Award-Winning Apple Pie

Dwain won a first place in an apple pie contest in 1988. Naturally, the local newspaper published his photo with his winning pie recipe. A couple of days later at a local grocery store, Dwain was approached by the store manager who recognized him from the newspaper photograph and without preamble he said, “So you’re the guy causing the cream sherry shortage.” Taken aback, Dwain mumbled, “Excuse me?” The manager laughed and said, “The day your pie recipe was in print, every bottle of cream sherry we had sold by 5p. Ladies, declaring they’d never bought strong drink before, cleared the shelves. We had calls for sherry for days afterwards, too.” He gave Dwain a thumbs-up and walked away chuckling to himself!

If you want a crust that looks as Dwaine’s award-winning pie crust, his recipe and detailed directions are on our website: yadkinvalleymagazine.com.

Ingredients you’ll need for the Apple Pie: 7-8 medium to large York apples, usually available in Yadkin Valley regional farmers' markets by October. (Any firm, spicy, aromatic red apple will work) 2 teaspoons lemon juice in one cup water (Use large microwave safe bowl.)

2 Tablespoons cornstarch ½ to 3/4 cup white sugar (depending on your “sweet tooth”) ½ cup dark brown sugar ½ stick cold, unsalted chilled butter 1 teaspoon apple pie spice mixture (Never use pumpkin pie spice mix!) ¼ teaspoon salt 1 ½ teaspoons cream sherry (A bottle will last indefinitely.)

1 teaspoon good quality vanilla, preferably with vanilla bean flecks 8 Tablespoons plus flour for dusting rolling surfaces if making crust At least a 10-inch pie plate. (A “vintage” Country Harvest pie plate from Royal China is wonderful. Check yard sales and junktique shops for these.)

2 unbaked pie shells Nonstick spray 3 Tablespoons cold water in a small bowl and a dry paper towel.

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Layer a second third of apple slices.

Dust with 1/2 of the remaining cornstarch. Sprinkle remaining white sugar over second layer of apples.

Dust with half of the apple pie spice, salt and cornstarch. Add half of the brown sugar over this layer.

Add a third layer of apples.

Dust remaining cornstarch, apple pie spice, brown sugar on the top apple layer.

Mix cream sherry, vanilla and 1/4 cup juice from cooked apples. Pour evenly across top apple layer. Set pie aside.

Brush bottom crust rim generously with water using a paper towel as a brush. Moisten outside edge of joined top/bottom crust with water to seal.

Using a table fork dipped in flour, gently press evenly around entire top crust edge—sealing the two crusts together.

Bake for 10 minutes on bottom oven rack at 400°F. Turn temperature down to 350°F. Bake on bottom rack for another 35 minutes.

Watch baking pie closely. Oven temps can be inaccurate. The pie should be a beautiful golden brown with just a bit of darker brown around crust edge when finished.

NOTE: If edge of crust is browning faster than top, cut a circle from the middle of a foil sheet.

Adjust the hole over pie center; ensure crust rim is covered. yad kin valle yma gazin e.co m

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Delicious foods in your mailbox SIX times a year!

Get the convenience of having every issue of Yadkin Valley Magazine sent straight to your home or office.

1 year, 6 issues $2500

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Mail with check or credit card information to: Yadkin Valley Magazine • 413 Cherry Street • East Bend, NC 27018 offer ends 6/30/19 (offer valid inside USA)

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Proudly Serving the Dental Needs of Children & Adults!

Dr. Andrew Rivers, wife Ka"e, son Nolan and daughter Nora

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Mocksville

Offering Discounts for Seniors

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Persimmons WRITER

Barbara Norman

There are folks out there that like the autumn persimmon as much as I do. Some of them still preserve persimmon pulp to use over the holidays and winter months...so glad they do! Maybe they should stick on a label and sell the pulp just as pumpkin is sold commercially.

As with pecan pies, there are dozens of persimmon pudding recipes with little tweaks here and there to make each one special. It can be runny, moist or dry and it is still delicious.

Here are some persimmon variations for you to peruse.

Persimmon Cookies

Persimmon Pudding

from Cathy Lewis

1 1/2 cups sifted flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup seedless raisins 1/2 cup chopped pecans

1 cup persimmon pulp 1 teaspoon baking soda 1 cup sugar 1/2 cup butter 1 egg 2 cups flour 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/4 teaspoon salt 1 cup nuts, chopped 1 cup raisins Cream butter and sugar together till fluffy.

Add egg and blend.

Mix flour, salt and spices with nuts and raisins.

Dissolve baking soda in1 teaspoon water and add.

Add persimmon pulp to creamed mixture.

Add dry ingredients and blend.

Bake at 350°F. for approximately 14 minutes on greased cookie sheet.

Makes about 4 dozen.

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2 eggs, well beaten 1 1/2 cups sugar 1 1/2 cups sieved persimmon pulp 1/2 cup butter or margarine, melted 3/4 cup milk

Mix and sift together flour, soda, salt and cinnamon.

Stir in raisins and nuts. Beat eggs until light, beat in sugar.

Add persimmon pulp and melted butter. Add flour, then milk.

Beat until smooth. Pour into a well greased baking dish.

Set in shallow pan of hot water. Bake at 325°F. for 1 1/2 hours.

Serve cold with whipped cream.

NOTE: Persimmon pulp should be thick. If it is thin, reduce milk by 2 Tablespoons and add 2 Tablespoons additional flour.

Persimmon-Cream Cheese Pie 2 cups cream cheese, softened 1/2 cup honey 4 cups persimmon pulp 1 (9-inch) graham cracker pie shell

Optional: 1 teaspoon cinnamon 1/4 teaspoon nutmeg

Cream the cheese and honey together. Mash persimmons and add to mixture.

Fill pie crust and refrigerate for several hours. Top with whipped cream.

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When life gives you scraps–make a quilt!

Libby Whittington

invites you to visit her

Persimmon Cake

2 cups persimmon pulp 2 cups chopped walnuts 1 cup seedless raisins 1 cup dates, diced Zest of one orange 1/4 teaspoon baking soda 3 teaspoons baking powder 1 cup milk 4 cups cake flour, sifted 2 teaspoons cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 2 teaspoons vanilla 2 cups sugar 3 Tablespoons butter Cream butter and sugar.

Add persimmon, nuts, raisins, dates, orange zest.

Blend well.

Add milk and flour alternately to first mixture.

Add balance of ingredients, beat well.

Bake in 2 large loaf tins or 4 small loaf tins.

Bake in a 300°F. oven for 1 1/2 hours.

Our November-December issue is all about Holiday Foods Pick up your copy beginning October 25

Long Arm Quilting Services

What’s in Store: Fabric & Notions Sewing & Quilting Classes • Alterations Quilting & Embroidery Services Quilts For Sale Custom Painted– Barn Quilts & Bird Houses New Large Shipment of Quilt Books & Patterns panels with coordinating fabrics

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foodsandflavors~™ Carmen Long

WRITER

photo courtesy Med instead of Meds

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

Whole Grain Goodness Be sure to visit us during Mayberry Days and Autumn Leaves

Fall

your favorite time of year!

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Discover great gifts & one-of-a-kind handcrafted furniture at: www.scenicgiftsmtairy.com

taste our rich, delicious, freshly made fudge: this fall featuring Pumpkin Fudge 42

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As students start back to school, packing lunches can be a challenge. This school year, make sure you include whole grains in those lunch boxes. Not just for your students but for the adults who eat their lunch away from home as well.

Whole grains taste great, provide a variety of nutrients and have so many positive health benefits.

ChooseMyplate.gov shares: Consuming whole grains as part of a healthy diet may reduce the risk of heart disease.

Consuming foods containing fiber, such as whole grains, as part of a healthy diet, may reduce constipation.

Eating whole grains may help with weight management.

100% whole grains contain all the parts of the grain—the germ, endosperm and bran. Refined grains are missing one or more parts of the grain which results in a loss of some of the nutrients found in whole grains. Read labels and look for products that have a whole grain listed as first ingredient, example - whole wheat.

Use these tips from Med Instead of Meds.com to include more grains in your diet : Eat grains as grains.

Choose whole grains such as oatmeal, quinoa, brown rice, popcorn and bulgur.

Eat unprocessed whole grains in combination with lots of fruits, vegetables and legumes for a delicious Med Way combination.

Choose lightly processed whole grains such as rolled oats and whole grain pasta.

Choose 100% whole grain foods such as breads, crackers and cereals.

Opt for whole grain foods that are made with minimal ingredients and minimal added sugar.

Whole grains do take longer to cook than refined grains, but are definitely worth the wait.

Use these Med Instead of Med shortcuts to save some time: Soaking: Let grains soak before cooking to help reduce cooking time.

Pre-Cooking: Prepare whole grains in advance to help make meal preparation simple.

Batch Cooking: Cook whole grains in big batches and keep them in your refrigerator for 3 to 4 days to reheat or use in cold salads. You can also put them in your freezer for use at a later date.

Quick Cooking: Buy quick cooking grains such as bulgur, quinoa and whole wheat couscous as they make a great addition to any meal and are perfect for busy nights or last minute meal prep.

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Cooking Whole Grains: General guidelines for cooking popular whole grains

Banana Oatmeal Pancakes Sticky pans: If whole grains stick to the bottom of the pan, turn off the heat, add a small amount of liquid, cover and let sit for a few minutes. The grain will loosen, making serving and clean up easier.

Time Varies: Grains can vary in cooking time depending on the age and type of grain and the pan. When you decide they are tender and tasty, they are

done. If “time is up” and the grain is not as tender as you like, simply add more liquid and continue cooking. Or, if the grain seems ready to eat before the liquid is completely absorbed, simply drain the excess.

September is Whole Grains Month.

Take a few minutes at the beginning of the week to create several lunch salads, full of whole grains, beans, vegetables

and a protein, that are ready for your lunch bag. Don’t forget to include an ice pack if a refrigerator isn’t available. You can substitute fruit for some of the vegetables for even more variety. The possibilities are endless. Be creative and enjoy the delicious benefits. For more great whole grain recipes, visit medinsteadofmeds.com

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Lunch Salad Choose 2 cups Whole Grain: Brown rice, Quinoa, Bulgur Choose 1 cup Beans: Garbanzo beans, Pinto beans Black eyed peas, White beans Choose 3 cups of Chopped Vegetables (choose a combination or just one): Carrots, Cucumbers, Summer squash Green peppers, Celery, Onion Napa cabbage, Broccoli, Cauliflower

Choose a Protein: 6 ounces of grilled chicken 1 (5-ounce) can tuna 1 cup of beans (additional) 3 ounces of nuts (about ½ cup of almonds or a cup of peanuts) Dressing: 6 Tablespoons olive oil 6 Tablespoons balsamic vinegar

Mix your selections with olive oil and balsamic vinegar (or vinegar of your choice).

Place in 6 individual containers.

Cook Time: (depends on grain selected) You are ready for a week (almost) of lunches. Serves 6.

I made Banana Oatmeal Pancakes this week-end with my kids. These pancakes, a delicious alternative to traditional pancakes include whole grain old fashioned rolled oats. They are a great way to use up ripe bananas (easier to mash and have more flavor) and really tasty topped with fresh fruit, peanut butter and/or chopped nuts for some added protein.

Banana Oatmeal Pancakes 2 eggs, beaten 2 bananas mashed 1/2 cup old fashioned rolled oats, uncooked 1/2 Tablespoon sugar (optional) 1/2 teaspoon baking powder

1/4 teaspoon vanilla extract 1/8 teaspoon cinnamon 1/2 teaspoon olive oil 1/2 cup fresh or frozen fruit of your choice

It does take longer for these to cook than regular pancakes.

It is important to use lower heat so they don’t burn before the middles are done.

In a medium bowl, combine eggs, bananas, rolled oats, sugar (optional), baking powder, vanilla extract and cinnamon.

Batter should be cohesive and without lumps. Heat olive oil in medium skillet on medium-low heat. Once heated, spoon 1/4 cup portions of the batter onto skillet; cook until golden brown on both sides (about 4 minutes on each side).

Heat fruit in small skillet until warm, stirring occasionally.

ANNOUNCING.... the addition of Dr. Brandy Grubb, DVM to our practice Large & Small Animals Appointments, Medicines, Surgeries Offering Emergency Services 24/7 Office Hours: Monday - Friday 7:30am to 6pm Saturday 8am to 12 noon

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5532 US Hwy 601, Yadkinville 336-679-8832 Septem ber-O cto be r 2 018

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foodsandflavors~™ Jan Kelly

Jan Kelly WRITER & PHOTO

Jan Kelly NC Egg Association

The perfect plan for a hot, family breakfast is delivered in the Veggie Breakfast Strata. Prepare the dish the night before, refrigerate over night and bake in the morning. While you and your family shower, dress, and gather your brief cases, laptops, and backpacks, this delicious strata cooks and is ready to serve in less than an hour.

The payoff is a fulfilling nutritious hot breakfast that is a great treat for the family or house guests... OR a fast dinner!

VEGGIE BREAKFAST STRATA 1 ½ cups diced, peeled potato 1 cup diced sweet red bell pepper 1 ½ cups thinly sliced sweet onion 1 Tablespoon olive oil Cooking spray 10 slices sourdough bread, cubed (about 5 cups) 2 cups shredded Swiss cheese, divided Heat olive oil in large skillet to medium-high and add potato pieces.

Cook potatoes, stirring occasionally for about 2 minutes, add onions and pepper and continue cooking, for an additional 8 to 10 minutes or until vegetables begin to turn golden and have softened slightly.

Place half of bread cubes in a 9 x 1346

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1 ½ cups shredded Parmesan cheese, divided 8 eggs 3 cups skim milk 3 Tablespoons Dijon mustard ½ teaspoon salt ¼ teaspoon pepper

inch baking dish, sprayed with cooking spray.

Spread half of cooked vegetables on top of bread. Sprinkle with 1 cup Swiss cheese and ¾ cup Parmesan cheese.

Top with remaining bread cubes, vegetables, Swiss and Parmesan cheeses.

In a large bowl beat together eggs,

milk, mustard, salt and pepper. Gently pour egg mixture evenly over strata.

Refrigerate overnight or at least 4 hours. Bake at 350ºF until strata reaches an internal temperature of 165ºF or above, about 40 to 50 minutes.

Yield: 8 servings yad kin valle yma gazin e.co m

Your family may wonder if you stuck to the budget when they hear that you are serving this Tuscan Tart for dinner.

Add a crisp green salad and crusty Italian bread and you have a meal that does not cost a lot, yet offers a high-quality protein main dish.

TUSCAN TART 1 Tablespoon olive oil 2 cups sliced zucchini 1 cup thinly sliced onion rings 2 teaspoons Italian seasoning 1 teaspoon dried basil ½ cup shredded Parmesan cheese 4 eggs ½ cup biscuit mix ½ cup skim milk 2 cups shredded Italian cheese Cooking spray Coat a deep dish pie plate or quiche dish with cooking spray, set aside.

In a large non-stick skillet, heat olive oil; add zucchini and onion and sauté over medium-high heat, stirring until vegetables become limp and slightly brown, about 7 to 9 minutes. Stir in

Italian seasoning, basil and Parmesan cheese; remove from heat. In a large bowl beat eggs; stir in biscuit mix.

Add milk and continue mixing until thoroughly blended. Add Italian cheese and vegetable mixture; mix well.

Pour blended mixture into the pie or quiche dish.

Bake in a 350ºF oven until a knife inserted in center of tart comes out clean, or about 35 minutes.

Yield: 4 to 6 servings.

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ALL AMERICAN MEATLOAF 1 ½ pounds lean ground beef 1 ½ cups soft breadcrumbs (plain or Italian style) 3 eggs, beaten ½ cup tomato ketchup ¼ cup skim milk 1 Tablespoon dried minced onion 1 teaspoon salt ¼ teaspoon pepper 1/3 cup tomato ketchup Combine ground beef, breadcrumbs, eggs, ketchup, milk, onion, salt and pepper in a large bowl and mix completely.

Place meatloaf mixture in an 8 x 4-inch loaf pan.

Shape to fit the pan.

Bake meatloaf in a preheated 375ºF oven for 50 minutes.

Remove from oven.

Drain any grease.

Drizzle remaining 1/3 cup of ketchup down top of meatloaf and return to oven for 10 to 15 minutes.

Remove from oven and let stand for 10 minutes before removing to serving platter.

Struggling to reinvent leftover meatloaf? Cheese and marinara sauce revamp this classic dish, and the new flavor delights even the pickiest of eaters. Best of all, the added high-quality protein boost means everyone stays full longer and meal preparations become quick and easy. The fried eggs boost the meal’s protein content. Here’s help:

ITALIAN MEATLOAF STACK 4 (½- inch) slices of leftover meatloaf, heated; 8 fried eggs (fried in a non-stick skillet); 1 1/3 cups spaghetti or marinara sauce, heated;1 cup shredded mozzarella cheese. Warm meatloaf using your preferred method. According to USDA guidelines, reheated foods must reach an internal temperature of 165ºF or until hot and steamy. Place 1 slice of meatloaf on each dinner plate. Top each piece with 2 fried eggs and1/3 cup sauce. Sprinkle each serving with 1/4 cup mozzarella cheese. Place in the microwave for 30 to 60 seconds to melt cheese. Yield: 4 servings.

Whispers & Wings 237 E. Main St., Yadkinville, NC 336­677­1202 whisp­wings@yadtel.net 10­6 Monday­Friday, 10­3 Saturday Like us on Facebook!

Monogramming & Embroidery Available follow us on Instagram 48

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

Christmas is just around the corner, and so are we!

Avoid the crowds and clamor while saving money and time. How? By Shopping locally with Whispers & Wings!

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caterer at the venue. Hal’s offers their full menu featuring, but not limited to, Pit Smoked Pork BBQ and Smoked Chicken served with homemade western and eastern BBQ sauces. The menu also includes a variety of sides, soups and stews, and desserts that are homemade from family recipes that have been passed down and tested over time.

This quaint venue includes a homey dining space decorated in antiques.

Nestled in beautiful Yadkin Valley pastureland, we’re a great place to have an event or to hold a meeting.

Located a short distance from US 421

2310 Ray T. Moore Road, Yadkinville

Call Andrew at 336.978.9678

Black Cow offers several options for your special event. You and your group of up to 45, can rent the event center and enjoy a delicious, scratch-made meal provided by Hal’s Holy Smokin’ BBQ, preferred

If your group needs a meeting space, but would like to provide your own food, you may choose to rent the dining area only. Your group can hold a meeting or simply relax and enjoy the dining space while eating the food or refreshments you provide.

Entertainment for your group is also an option! A bluegrass or folk music band can be booked for your group to enjoy as part of your event at Black Cow.

to discuss all the op"ons we offer.

We look forward to making your event one to remember!

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

Whether you’re traveling to the mountains to see the leaves, or coming by for your third lunch this week, you know your meal will be delicious, the service fast and courteous.

Thank you for dining with us, we look forward to your visit!

All You Can Eat from our 32 item

Salad Bar

Teresa’s Carousel Cafe

with Baked Potato

Seafood Special Stuffed Flounder with potato & salad

tender

New York Strip

with potato & salad

Daily Special

SUNDAY BUFFET

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

enjoy our Buffet or order from our menu

with 2 sides

We Serve the BEST ya dki nva l ley ma gaz ine.co m

11-3pm

Steaks Sandwiches Subs Kids’ Meals Seafood & Chicken Dishes home and family Vegetables Take­out Orders Available

Delicious food in friendly surroundings with great service.

M–F 11a–9p • Sat 3–9p • Sun 11-3p

1510 Mall Square, Wilkesboro 336­838­9141 Septem ber-O cto be r 2 018

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foodsandflavors ~™ Marilyn C. Wells

WRITER

Marilyn C. Wells

Retired Family and Consumer Agent N.C. Cooperative Extension, Yadkin & Davie county centers

The best

Apples Spell Good Health

MEALS begin

Old Fashioned with

Sugar Cured

Country Ham

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

Ronnie’s CME4HAM

It’s time for Delicious

Mountain Grown Apples 50

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Archeologists estimate the apple tree originated around B.C. between the Caspian and Black Seas. The first settlers to the American colonies brought apple seeds with them. Governor Endicott of the Massachusetts Bay Colony is credited for growing the first apple tree from a seedling according to the reference library of International Apple Institute. The first apple crops in the New World were harvested from trees planted by the Pilgrims in Massachusetts, and by the colonists at Jamestown in Virginia.

Apples are one of the most universally available fruits as well as one of the most nutritious. Apples are eaten primarily for their enjoyment but they are also important for overall good health as the old saying goes, “An apple a day keeps the doctor away.” A medium apple provides about 20% of your daily allowance of fiber, potassium, pectin (which lowers cholesterol), plus vitamins A and C and antioxidants. They are a low fat fruit with no cholesterol or sodium and only contain around 70 to 90 calories per apple.

To store a large amount of apples, find a cool, dark, airy location where they can be checked occasionally for signs of spoilage. Improper storage will result in a mealy apple with brown cores. Short term storage would be 1 to 2 weeks in the refrigerator in plastic bags to prevent shriveling and transfer of odors. Apples ripen 10 times faster at room temperature and 5 times faster at 40° than at 32.° Don’t limit your use of apples since they can be prepared in many different types of dishes from soup or salads to dessert. The following recipes will provide a new twist to an old favorite. Enjoy NC apples! yad kin valle yma gazin e.co m

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Here are just a few reasons Soyworx all natural candles are a smart choice for you and the earth:

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▪ No harmful dyes – All Soyworx candles are naturally colored – our soy wax is off­white in color (100% all natural candles made of Soy Wax – Not a soy blend)

NEW LOCATION! 1300 North Bridge Street, Elkin inside Elk Emporium Store Hours: Thursday 10­7 Friday 10­7 Saturday 9­8 Sunday 1­5

Shop online 365 days a year, 24/7 at soyworx.com Local orders delivered FREE! on minimum orders of $25

Call (336) 526-7443 or Call/Text (336) 473-7860 Look for us at these upcoming festivals & events: Yadkin Valley Pumpkin Festival - 9/22 Downtown Elkin 9am Holiday Market Greensboro Coliseum - 11/2 thru 11/4

Apple Chicken Salad ½ cup fat-free yogurt ¼ cup orange juice ½ cup apple jelly, melted ¼ teaspoon salt 1 Tablespoon lemon juice 3 cups cooked chicken, diced 2 cups finely sliced celery 3 apples, unpeeled and diced ½ cup pecan halves, (grapes optional) In a large bowl, mix yogurt, orange juice, melted apple jelly, lemon juice.

Add chicken, celery, apples.

Toss gently to coat all pieces. Season with salt, chill until ready to serve.

Sprinkle with pecans and grapes.

Serve on a bed of romaine lettuce.

Yield 8 servings of ¾ cup each.

Sugarless Apple Pie Apple Cheese Soup 1 (10 ½- ounce) can condensed cream of chicken soup 1 soup can of milk 1 cup grated sharp Cheddar cheese 2 tart apples, diced 1 teaspoon instant onion 1 teaspoon sugar Combine all ingredients in saucepan. Stir over low heat until cheese melts and until apples are tender. Serve hot. Garnish with dairy sour cream and additional grated cheese. Makes 3 servings.

a pples g ra pes ora nges ba na nas watermelons pintos flou r cou ntry ha m ca ndy honey ja ms jel lies ca ndy ga rden flags

Surry Sonker Sites

fresh foods 113 West Maple St. Yadkinville 336-679-3300 Monday-Saturday 9:30am - 7pm

locally owned & operated by Jessica & Nick Riffey 52

6 cups peeled, sliced tart apples 1/3 cup apple juice concentrate 2 Tablespoons quick-cooling tapioca 1 teaspoon ground cinnamon 1 (9-inch) unbaked pastry shell 1/4 cup chopped walnuts Combine the first four ingredients; let stand for 15 minutes.

Stir and pour into pie shell.

Sprinkle with nuts.

Bake at 425°F for 15 minutes.

Reduce heat to 350°F. Bake 40 to 50 minutes longer or until apples are tender.

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In addition to Skull Camp Smokehouse, the Surry Sonker Trail includes Anchored Bakery, Old North State Winery and Miss Angel’s Heavenly Pies in Mount Airy; The Living Room at Hilda’s Place in Pilot Mountain; Rockford General Store and Putters Patio & Grill in Dobson; Southern on Main and Roxxi & Lulu’s Bistro & Bakery in Elkin.

The Annual Sonker Festival takes place the 1st Saturday in October from 1 to 4 at Surry County’s Edwards Franklin House yad kin valle yma gazin e.co m

Express your

CULINARY

AMBITION

Get Up to

$1600 via a Visa® Prepaid Card by mail when you purchase select KitchenAid®Appliances Offer valid for purchases between now and 12/31/2018

A 3rd Generation, Family Owned and Operated Local Business

Monday to Friday 8:30 - 5:30 Saturday 8:30 - 2:00

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•

• Refrigerators • Ice Makers • Wine Cellars • Ranges • Built-in Microwaves • Microwave Hood Combinations • Dishwashers • Compactor • Built-In Cooking • Cooktops • Microwaves • Commercial Style Cooking and Refrigerators

Store (336) 786-8659 Service (336) 786-4442

Visit our expanded web site! www.brannockandhiattfurniture.com Explore our selection, apply for a Brannock Hiatt Credit Card, make on-line payments, even set up repair requests!

FREE 12 MONTHS SAME AS CASH ya dki nva l ley ma gaz ine.co m

On Approved Credit See store for details Septem ber-O cto be r 2 018

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Microwave Baked Apples 2 medium apples 4 Tablespoons favorite fruit preserves 2 Tablespoons apple juice Peel the top 1/3 of the apples and core them. Arrange in microwave-safe baking dish and fill with preserves. Pour juice in bottom of dish and cover with vented lid or plastic wrap.

Microwave on High (100%) for 4 to 5 minutes or until apples are tender.

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Apple Red Cabbage Deluxe ½ small head red cabbage 1 large apple, unpeeled and cored 1 small onion 2 Tablespoons butter or margarine 1 Tablespoons brown sugar

Ÿ cup vinegar 1 teaspoon caraway seed ½ teaspoon salt Dash pepper

Cut cabbage into small wedges, remove core.

Coarsely chop cabbage, apples, onion. Melt butter in heavy skillet.

Add chopped vegetables and remaining ingredients to melted butter in skillet.

Cover, cook over low heat, stirring occasionally, until vegetables are almost tender, about 10 minutes.

Uncover, cook, stir until cabbage is tender, 1 to 2 minutes. Serves 6.

yad kin valle yma gazin e.co m

local vendors, handmade items, antiques, gifts Thursday & Friday 10-7 Saturday 9-8 • Sunday 1-5

1300 N Bridge Street, Elkin, NC 28621 (336) 467-7140

Back to School Cool Back­to­school frame packages ...star"ng at only $6900 2 pair of Kid’s glasses $9900*

• Frames made in the USA! • Gi# Cer"ficates available!

• Transi"ons and Polarized lenses • Flexible Titanium Frames • Contact Lenses

There’s an Independent Eye Doctor next door!

50% OFF Sunglasses hurry in, limited time offer on select models!

Ask about Zeiss Precision Pure Lenses with Digital Inside technology that optimizes vision for both conventional and digital reading needs. ya dki nva l ley ma gaz ine.co m

*see store for details.

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Laura’s photo by Amanda McCann Photography

foodsandflavors ~™ Laura Mathis

Laura Mathis

DILL WRITER

56

Laura Mathis

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Dill is an "Herbaceous" herb found in the parsley or carrot family. Fresh and dried dill leaves, sometimes called "dill weed," are commonly grown and used in Europe, central Asia, Americas, and is a Russian favorite. Both seeds and leaves are edible and dill oil has many uses. The plant has also been used to make a green dye.

Crown dill is harvested after blossoming; compared to baby dill, crown dill has a stronger and more aromatic, anise-like flavor.

Dill can be useful in the garden to repel aphids, squash bugs, spider mites, cabbage loopers and tomato hornworms. The Journal of Food Protection published a study in 2001 that showed dill oil was at the top of the list of other essential oils in protecting stored grain from insects and mites—a much safer choice than diseasemaking chemicals!

Like their fennel and parsley relatives, dill plants are often eaten by Black swallowtail caterpillars in areas where that species occurs. For this reason, they may be included in some "Butterfly gardening" for the caterpillars to enjoy. The flower heads may be cut and arranged in flower bouquets as well as dried for craft projects.

The leaves can be harvested throughout the herbs lifespan, being sure not to harvest more than 50 to 70% of the herb at one time. This will insure continued growth.

To harvest dill seeds from the flowers, collect them when they first turn brown or they will soon drop off. Cut the seedhead and hang it upside down in a paper bag in a dry, well-ventilated place. After the seeds drop into the bag, store them in an airtight container. Seeds can be used for cooking or replanted in the fall for a second crop. yad kin valle yma gazin e.co m

Dill weed is a good source of calcium, manganese and iron and provide anti-inflammatory and antiviral properties that give it a whole host of incredible health benefits. As with enjoying the benefits of other herbs, it’s best to include them in your diet on a regular basis. In Ancient Greece, dill was known as a medicinal herb to the Greeks and Romans. It was eaten to strengthen the immune system and soldiers placed burned dill seeds on their wounds to promote healing.

When people hear of dill, one of their first thoughts is of dill pickles, a Southern favorite and one that is over 400 years old. Canning pickles is one of the well known traditions that have been passed down through generations.

Today, sharing the traditions are still very important, but as we are becoming more health conscience, we may need to freshen up some of the old recipes.

Dill pickles are the perfect example. Did you know that one average spear contains around 330 grams of salt? That’s around 15% of the recommended daily allowance. Choosing a low sodium recipe and swapping out some of the sugar with Stevia will give you healthier pickles.

Use dill to flavor fish, chicken, roasted potatoes, eggs, and vegetable dips.

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

Call: 336-998-1315 for additional information or view herbalaccents.net

Easy Dill Dip 1 cup sour cream 1 teaspoon celery salt 1 teaspoon dill weed 1/8 teaspoon onion powder Mix all the ingredients together well.

Chill.

Diced onion may be added for a variation.

Enjoy with your favorite fresh vegetables, crackers, toast or on baked potatoes.

Robert & Christy, the jewelry professionals you’ve known and trusted for years... return with a brand new look and beautiful new lines of quality jewelry.

Robert Jones and Christy Beane

Handmade in the USA

R. Thomas Jewelers

336-983-4923 rthomasjewelers@windstream.net ya dki nva l ley ma gaz ine.co m

614 C South Main Street Lowes Food Shopping Center King, NC 27021 Septem ber-O cto be r 2 018

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dessert tray

This is not your average pumpkin pie! A light meringue topping adds to the mouthwatering flavor and makes a wonderful presentation. Jan says, “This easy recipe results in a pie that looks like you spent all day in the kitchen!”

with Jan Kelly NC Egg Associa"on

PHENOMENAL PUMPKIN MERINGUE PIE 1 1/2 cups cooked pumpkin 4 eggs, separated 1/2 cup sugar 1 (14-ounce) can fat-free sweetened condensed milk 1 Tablespoon pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon cream of tartar 1/2 cup sugar 1 9-inch unbaked pie shell Beat together pumpkin, egg yolks, 1/2 cup sugar, milk, spices and salt until smooth. Pour into shell, bake 400°F. for 10 minutes; reduce heat to 350°F. and continue to bake until knife inserted near center of pie comes out clean or about 50 to 60 minutes. Meanwhile, beat egg whites until soft peaks form. Gradually add cream of tartar, 1/2 cup sugar—1 Tablespoon at a time until egg whites become stiff. As you take the pie from the oven, reduce temperature to 325°F. Spoon meringue onto the pie, making sure to seal meringue around rim of pie crust or use just a dollop.

Bake at 325°F. until meringue becomes golden brown on top or about 20 to 22 minutes.

Chill before serving. Refrigerate leftovers.

this fall the fashion word is Navy! available from ...

The Traditional Shop

Boutique Distinctive Clothing for Ladies

Gift Certificates Free Gift Wrap

103 East Main Street Pilot Mountain • (336) 368-4119 Monday-Friday 9-5 Saturday 9-4

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limited availability Dark Gray Tee Shirt with white imprint available in medium, large, xlarge, 2xlarge 3xlarge includes Black Cap one size fits all adjustable

any size shirt $19.95

plus tax

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It’s Fall Harvest Just In! Fresh Apple Cider

Try Yoder’s Good Health Recipe

An old fashioned tonic made with apple cider vinegar, fruit juices & 14 herbs & spices.

High blood pressure, high cholesterol, acid reflex –Give Yoder’s Good Health Recipe a try!

And try our Proven Amish Formulas for Leg Cramps and Acid Reflux

Shiloh General Store and Bakery 5520 St. Paul Church Road, Hamptonville (336)468-4789

www.ShilohGeneralStoreNC.com

Tuesday - Friday 9am–5pm, Saturday 9am–4pm

foodsandflavors ~™ Chef Catherine Rabb

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

Fall is the best time of the year in wine country. The vines are heavy with fruit, excitement about the harvest is in the air and for wine lovers, and it’s a perfect time to explore and visit, and be a part of the action. Most wineries celebrate the season, so there are lots of festivals, parties, and music to make a visit even more special.

Wine has been made for centuries in North Carolina. In the 1800s North Carolina had a successful grape growing and wine making business that essentially ended with Prohibition. During Prohibition, agricultural focus turned away from growing grapes for wine, and toward growing tobacco. In the last few decades, intrepid growers and winemakers have brought wine back to North Carolina, carefully planting and tending vines, crafting wines, and nurturing a vision of a vibrant industry. Today, grape growing and wine making are back in North Carolina, and back in a big way. The wines are delicious and wine tourism is a jewel in North Carolina’s crown. North Carolina is the 7th largest wine producer in the country.

The Yadkin Valley is the heart of North Carolina wine country. The state’s first designated American Viticultural Area (a designated high quality growing region), it’s home to over 70 individual wineries. As a long time wine enthusiast it has been a delight to see the wine industry in North Carolina growing and thriving. I have yet to be disappointed with a winery visit. The wineries run the gamut from large and professional, to small family owned operations, but the welcome is always warm, you always meet interesting people, the producers and the other visitors, and the wines are terrific.

If you are planning a visit, there are a number of resources available on line to help organize your trip. All of the sites below offer well laid out “wine trails” where you can visit several wineries in one trip, with links to websites, and events.

Or, you can just choose a spot to start with and do a leisurely ramble.

North Carolina winemakers are noted for their sense of community and support, often recommending a neighboring winery that you might enjoy. Or, find a winery offering an event- perhaps a concert or a picnic, and make a day of it. Typically weekends are the best time to visit, with the most activities on Saturdays.

The buzzword in the food and drink business these days is “local”. You can’t get much more local than visiting a place where you can see the grapes grown, meet the folks making the wine, and have the opportunity to enjoy the finished product, all in the same place. It’s a wonderful way to celebrate fall, and to enjoy one of the things that makes living in North Carolina so special.

Passionate About Yadkin Valley Wines

Like to learn about a career in culinary arts? Contact: Johnson & Wales University Charlotte Campus Tours: Monday-Friday (9am & 1pm) For More Information: 980-598-1100 or 1-866-598-2427 www.jwu.edu • mail to: clt@admissions.jwu.edu 60

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YVM Logo Onezies Tour of Doody If You Can Read This available in 6 months 12 months 18 months any size $13.95

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22nd Annual

Saturday, September 22 9am until 4pm Main Street, Historic Downtown Elkin

Crafts, Food, Children’s Events Activities & Downtown Shopping PLEASE, NO PETS

Nationally Sanctioned Southeast Great Pumpkin Weigh Off Located on Standard Street - includes Pumpkins • Gourds • Watermelons Registration 8 to 9:30am Weigh Off Starting 10am

For more information call: (336) 526-1111 or visit yadkinvalley.org ya dki nva l ley ma gaz ine.co m

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foodsandflavors ~™ Yadkin Valley Wines Saturday, October 20 is a great day for wine at

The Yadkin Valley Grape Festival Going back a few years, the inaugural Yadkin Valley Grape Festival was part of the annual Yadkin Valley Harvest Festival.

The public response was so encouraging, the event became a stand alone festival slated for October.

The Yadkin Valley Grape Festival focuses on the wineries and vendors of the Yadkin Valley. As this month is a good time for fall colors and some cooler temperatures, it also affords a variety of challenges for festival-goers: a year of extreme wind, when you had to literally hold your tent to the ground.

Then there was a year of bees-thank goodness it was just one year of that!

The year of misty rain didn’t slow down participation a bit but the year of humid, high temperature sent folks to break from their tastings to seek the shade of vendors’ tents and the shade the big oaks flanking the Chamber of Commerce office in downtown Yadkinville where the event takes place. While we can’t always plan what Mother Nature brings for the weather, we can tell you for sure that our Yadkin Valley Wineries will be bringing exciting new wines for you to taste.

Fans appreciate this festival’s small-town atmosphere where folks are friendly and easy to talk to. This year's food choices includes BJ’s Fry Shack, Big Country BBQ, McDermott’s Irish Pub, the Munchie Wagon and festival favorite-Kettle Corn plus more. Live stage music this year features Big Daddy Mojo (Brett Munn).

The Yadkin Valley Grape Festival was one of the first events to offer a courtesy storage booth for your purchases and shuttle service from local lodgings and the prices have not increased! Call the Chamber at 336-679-2200 to inquire.

If you are new to the wine festival/tasting scene, there are some things you need to know about attending a festival. Admission to the festival is free. If you wish to sample the wines of the vineyards at the event you need to bring appropriate identification to buy a tasting bracelet for $25. Military, active or retired, get tickets for $20 with proper ID. For a bit of extra fun don’t miss the souvenir booth...and the photo (free) booth manned by Happy Heart Photography.

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There’s plenty of room to relax and enjoy the treats from the food vendors at this cozy and comfortable event.

Returning is one of last year’s most popular food booths, Munchie Wagon, and everybody’s favorite Ke&le Korn.

Saturday, October 20

These Yadkin Valley Grape Festival Wineries along with others will be pouring wines at the festival.

11am–5pm

Downtown Yadkinville

Wine Tasting and Sales

Brandon Hills Vineyard, Yadkinville

Great Food • Entertainment

Carolina Heritage Vineyard, Elkin

Specialty Vendors

Rain or Shine

Chestnut Trail Vineyard, Mocksville Grassy Creek Vineyard, Elkin Hanover Park Vineyard, Yadkinville

Sample wines from Yadkin Valley Wineries!

Entertainment featuring Big Daddy Mojo

Lazy Elm Vineyard, Mocksville Native Vines Winery, Lexington Old North State Winery, Mt. Airy Piccione Vineyard, Ronda

Great Line-up of Food Offerings Free transportation to the Festival from the hotels in Yadkinville, Boonville and Jonesville.

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

RagApple Lassie Vineyard, Boonville Sanders Ridge Vineyard, Boonville Shadow Springs Vineyard, Hamptonville Slightly Askew Winery, Elkin Stony Knoll Vineyard, Dobson Surry Cellars, Dobson Weathervane Winery, Lexington Windsor Run Cellars, Hamptonville

Souvenir Booth

Caps • T-shirts & more!

Photo Booth

photos by Happy Heart Photography

Free Admission to Festival Grounds Wine Tasting Tickets at the gate: $25.00

Save $5.00

with advance purchase!

Souvenir wine glass is included Military Appreciation Ticket at Gate $20.00 Show your Active or Retired ID proof of age ID required

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

To order tickets visit www.yvgf.com or call 1-877-492-3546 Major sponsors include: Yadkinville Tourism Development Authority Yadkin County Tourism Development Authority Jonesville Tourism Development Authority Skyline National Bank

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I knew from the spicy-sweet appleraisin-nut aroma what was in the oven when I stepped into mom’s tiny kitchen.

I gazed through the nearly opaque oven window and spied the batter-filled Swans Down fluted cake pan with her classic applesauce cake baking in the avocado green Hotpoint. My mouth watered as I anticipated that first slice melting in my mouth.

“You have to wait ‘til after supper,” she told me, when I attempted to sneak

a sample of the steaming cake creation cooling on the counter.

My family and I savored every bite and looked forward to the holidays when mom’s applesauce cake was a staple on the menu. Like most moms of her era, she didn’t have an exact recipe. She just knew what ingredients to add and how long things needed to bake and at what temperature.

Once we asked her to write the recipe down and she scribbled it on

notebook paper and tucked it away for us. We treasure that crumpled slip of paper, faded over time. It’s nearly two decades since she passed away, and my sisters and I still bake applesauce cakes for the holidays. My son even requests it for his birthday! No store-bought birthday cake for him.

May this timeless recipe bring as much joy to you and yours as it has to our family.

Memories of Mom’s Applesauce Cake WRITER & PHOTOS

2 cups all-purpose flour 2 teaspoons soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg

Cindy Martin

1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 stick margarine, room temperature 2 cups granulated sugar

2 eggs 2 cups applesauce 1 box raisins 1 bag walnuts, chopped

Cream your sugar and margarine well; and eggs and applesauce. Sift flour, soda, spices together and add to wet mixture.

When well mixed add raisins and chopped walnuts. Pour into a floured/greased tube pan and bake at 350°F. for an hour or until an inserted toothpick comes out clean.

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It’s Fall and that means the introduction of

Exciting New Machines!

AND That means lots of introductory price specials.

See the NEW versions of these top­of­the­line models The NEW Solaris from

Wednesday, September 26 Meet Bonnie Chris"ne, Art Gallery Fabrics will be in­store.

Check our newsle&er and website for details!

Designer Epic with or without embroidary

Want to give unique and personal Christmas gi#s this year?

Trade­in your current machine on one of these new models and for those looking for a gently used machine, this is your perfect "me to buy! ...when selec"on is at it’s best.

We Offer Training on all our machines

Ask About our Interest FREE Financing* *Check our web site or visit in-store to see the very latest Special Financing offers.

Make them!

We have classes for that.

Visit our website and see our Newsle&er for a complete list.

1329 Lewisville-Clemmons Road Lewisville (336) 766-8271 sewinglyyours.NET Follow us on Instagram.com/SewinglyYours email: sewinglyyours@triad.twcbc.com Monday – Friday 10-5 • Saturday 10-3 be sure to sign up for our email news at sewinglyyours.net

In house service department with repairs and service on all makes and models—even commercial machines!

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one last sweet bite Stuffed Dates 1 box of pitted whole dates 1 bag walnut halves 1/2 or as needed cup granulated sugar This is sticky work but so worth it for a quick sweet pick up appetizer or for the dessert table.

Dates are more pliable if at room temperature...ergo the stickyness but you want to be able to push a walnut half in the space left open from pit removal. First open the pitted date by cutting from one end to the other on one side only. Gently push the date back together enclosing the walnut and roll generously in the sugar. Place on a small oblong serving platter and watch them disappear.

NOTE: Prior to serving, chill the stuffed dates in a storage container making the treat easier and not so sticky to place in the serving dish and ultimately pop in your mouth!

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For Friends, For Family

for Great Food

Theo’s Italian Family Restaurant has an impressive array of menu options. Start with our famous chicken wings fried in our “secret” sauce, or visit our diverse salad bar.

Try any of our appetizing dinner items and delicious desserts!

All You Can Eat Pizza & Salad Bar Tuesday thru Saturday 11 to 2:30 Tuesday & Wednesday Evening 6 to 8:30

Pizzas Made Fresh Italian Specialties Pasta, Salads, Oven-Baked Subs Sandwiches Daily Lunch Specials Take-out Menu

“Trust with Flavor”

233 Winston Road, Jonesville Starmount Crossing Shopping Center 336-526-5888 Open Tuesday - Sunday 11am to 10 pm ya dki nva l ley ma gaz ine.co m

Theo Kakouras Septem ber-O cto be r 2 018

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shops, boutiques, restaurants and galleries We provide a variety of surveying services:

Scott Church Land Surveying is a proud member of the National Society of Professional Surveyors (NSPS) and the North Carolina Society of Surveyors (NCSS).

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

We offer residential, commercial, and industrial land surveys.

Forestry Survey Hydrographic Survey Land Use/Development Design Mortgage/Physical Survey OPUS Management Right of Way/Easement Survey Subdivision Design Topographic Survey

723-D Main Street North Wilkesboro (336) 818-2488 scottchurchsurveying.com NC L-5133

Keepsake Ornaments to give, to collect, to treasure.

Fast and Expert Custom Picture Frame Shop

Hallmark/Quickframe What can we frame for you

336-667-0101 M-S 9:30-5:30 quickframe@wilkes.net

823 Main Street, Downtown North Wilkesboro 68

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Peaches‘nCream • Kissy Kissy • Bailey Boys • Flap Happy • Molly and Millie

813 Main Street, North Wilkesboro (336) 667-4556 www.ivyridge.com

Fine Children’s Clothing Newborns to Preteens

aby elebration 819 Main Street, North Wilkesboro

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

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

Baby Gifts & Accessories • Melissa & Doug

www.ababycelebration.com

Dolls, Collectibles & Women’s Apparel We are

Open

during our Mall’s Facelift We have A­LOT in store for you!

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Come visit during Apple Fes"val!

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

Open Monday- Friday 9-4 Saturday 9-2

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fun, food and discoveries

Downtown North Wilkesboro

Antiques • Crafts • Artwork • Gift Baskets • Home Decor

WILKES COUNTRY CORNER

featuring

302 10th Street • Corner of 10th & C • North Wilkesboro 336.990.0296 Monday - Saturday 10 to 5 appts available call (cell) 336.902.1233 70

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Grandma’s Fruitcakes

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Come visit us at our new location, 205 6th Street, North Wilkesboro!

Stylists, Melissa, Arlene, Regis, Heidi, Vickie and Benjie serving clients previously at Melody Square for over 25 years We would like to welcome Bethany Church as the newest member of our team Hair, Nail, and Skin Care Microdermabrasion and enzyme peels with Institut Dermed Clinical Skin Care • Waxing Services available

Like us on Facebook

Walk ins welcome or call our salon for an appointment, 336-838-4384

Visit the Wilkes County Quilters 2018 Quilt Show Friday, Sept 7 9-6 Saturday, Sept 8 9-4 Admission $3 (12 & under free)

Turning 20!

In The Stone Center 613 Cherry St., North Wilkesboro • Quilt Member’s Exhibit Quilts • Unique Shoppers Boutique • 2018 Quilt Raffle • Bed Turning featuring past Quilt Show Ribbon Winners

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

Fabric, Thread, Buttons, Quilting Supplies, Classes

“What Were You Doing At 20 Years of Age”

303 10th Street North Wilkesboro, North Carolina

336-818-0940

Daily Door Prizes

$1,000 Grand Prize Package Be sure to visit us at the show!

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Huge Selection of Fabrics Ms. Allie our Longarm Quilter

gloria-sews.com

www.facebook.com/gloriasews gloriasews.etsy.com

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Shelf Life WILLA OF THE WOOD REVIEWER

From New York Times bestselling author of the Serafina Series comes Willa of the Wood, a captivating story of a young woodwitch named Willa, a mystical creature, the last of her Faeran clan to know and understand the ways of her people and the magic of the forest. Set in the Great Smoky Mountains at the turn of the century, this tale will have readers growing to love the brave and unusual protagonist who must call upon the ancient powers of the forest to overcome the forces of the evil Padaran, the

Cindy Martin

self- appointed leader of the endangered Faeran people. Willa must learn to survive in a changing and dangerous world.

There is no “I” only “we,” says the Padaran as he sends forth Willa and the others to steal from the day-folk and return to their lair with bounty for their tyrannical leader. Willa will do anything to gain the Padaran’s approval, for if he is displeased, his punishment is brutal.But when the Padaran seeks to destroy her and her beloved grandmother, Willa realizes what she must do.

You don’t have to have read the Serafina novels to thoroughly enjoy Willa’s story. That being said, Serafina fans will be delighted at the cameo appearances of a couple of familiar faces.

Already receiving rave reviews from the likes of Kirkus Reviews, Amazon and Goodreads, Willa of the Wood is a page turner sure to please any fan of the genre.

Author Robert Beatty lives in Asheville, NC, with his wife and three

daughters, who have inspired him to make writing and creating stories his life’s work. Prior to becoming an author, Beatty was the founder/CEO of Plex Systems, the co-founder of Beatty Robotics and the chairman/CTO of Narrative Magazine. In addition to being #1 on the New York Times Best Seller list, Beatty’s first book, Serafina and the Black Cloak, won the prestigious Pat Conroy Southern Book Prize in 2016.

Published by Disney Hyperion, Willa of the Wood is available for purchase at Amazon, Barnes & Noble, IndieBound and other online booksellers, as well as local, independent bookstores. In addition, Great Smoky Mountains National Park has officially recommended the title and will be selling it in all their bookstores.

Check Robert Beatty’s book tour schedule or purchase an autographed copy at www.robertbeatty.com.

Willow Tree’s

new Signature Collection

Jewelry by Silver Forest Ginger Snaps & Petite Ginger Snaps

Garden Flags & Stands

PILOT INTERNATIONAL GIFT SHOP FREE GIFT WRAP • EARN GIFT DOLLARS

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

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Shelf Life Looking For “Lydia” The Jamestown Hitchhiker

REVIEWER

Barbara Norman

Michael Renegar and Amy Greer have once again joined their literary talents to publish Looking for Lydia, the 30-Year Search for the Jamestown Hitchhiker.

Perfect timing being released for October’s Halloween season, the authors cover North Carolina’s most famous roadside ghost and real-life tragedy buried with this notorious local tale.

While dedicated to the arduous research put into solving this mystery, Michael and Amy give the reader insight into how legends can be entwined: Lydia’s age, the actual nature of her demise, her appearance gleaned from witness interviews and accounts, even her name were puzzles waiting to become solved.

Revealing are chapters on paranormal investigators, categories of sightings and experiences as well as descriptions of what people “saw.” The studies include additional Jamestown ghost stories of Minerva (Mendenhall), the Quaker Lady, c.

1811, the Dr. Shubal Coffin House, c. 1855; the Potter House, c. 1819 and more.

Multiple photographers shared photos of “Lydia” and the original 1916 Jamestown Underpass, site of her accident.

Printed by CaryPress International, the paperback is $9.00.

Mayberry Collectibles &Tees • Candies & Fudge • Home Decor • Hand Bags • Christmas Even Aunt Bee’s Pickles... all in one exciting store!

Historic Downtown, Mount Airy, NC 336-786-6602 shop online at: www.bearcreekfudge.com ya dki nva l ley ma gaz ine.co m

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featuring...

Enjoy a cooler night of rest while experiencing the unique and deep comfort of pressure relieving memory foam. Six models of varying comfort feel, each featuring the comfort of gel infusion in a multi-layered design.

Grand of our NEW Mattress Showroom Now in progress!

O pe n i n g Come visit our showroom filled with finely handcrafted hardwood items from skilled Amish furniture craftsmen in Southeastern Ohio.

We offer all types of furniture, including outdoor, for any area of your home, in your choice of finishes. Choose from our in-stock pieces or place custom orders. We stand behind our products to ensure you get the timeless furniture you want that will last for generations.

Owners: Bill & Joyce Tucker Glider Rocker Reclines & Swivels

Amish Warehouse CUSTOM Furniture and Mattresses

NEW DESIGN Rustic Cherry Table with easy “one person” table extension

607 S. Main Street, King 336.985.8109 amishwarehousenc@gmail.com www.amishwarehousenc.com Tuesday-Friday 10:00-5:00 Saturday 10:00-4:00 or by appt

Beau"ful NEW Fall Decor Leggings & Ladies Clothing Call for details and reserva"ons Tuesday & Thursday Evenings Art & Cra# Classes for Kids & Adults

Polka Dots 104 Elm Street across from the Courthouse

Yadkinville (336) 677-6510 Free Gift Wrap • Gift Certificates Tuesday-Friday 11-4 Saturday 10-2 Open Sundays Thanksgiving-Christmas

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Mark your calendar Now! for our annual Christmas Open House November 1st & 3rd Weekends Friday * Saturday * Sunday yad kin valle yma gazin e.co m

The Yadkin Valley has had its share of spring and summer rain creating the perfect environment for an unwelcome house guest—mold, a microscopic spore, many people are highly allergic to.

Once you have determined where you have mold living, you need to eliminate the humidity and then with the use of a dehumidifier, improving air circulations and checking for adequate heating systems to keep the lower humidity, it’s time to clean.

Before cleaning up or treating mold and its contaminated materials, consider wearing protective equipment such as a filtered dust mask, rubber gloves, eye goggles and disposable clothing when possible.

In working to remove mold from clothing, mild spots may be brushed off and allowed to sun and air dry. Severely damaged porous materials such as carpet, ceiling tiles and pressed wood products should be discarded.

There’s not much hope for books but a spray of cornstarch or talcum powder on the outside might help get rid of dampness.

Submerge in kitty litter? Maybe it helps.

Place all discarded items in plastic bags or wrap in plastic sheets; tightly enclose to prevent further contamination.

Cleaning non-porous materials such as plastic, concrete, glass, solid wood usually cleans up with a detergent scrub, a rinse and a complete drying.

To disinfect and kill the mold, mix 1/4 to 1/2 cup bleach per gallon of water. Spray the water/bleach mixture on the item and allow to dry.

Open windows to prevent inhaling fumes. NEVER mix bleach and ammonia because they can produce toxic gas fumes.

Stay alert to future mold problems. Mold loves to find moist places to hide in your home. Stay alert to any moisture problems or musty smells to safeguard your home against this harmful guest.

Send Mold Packing... with these helpful tips

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Yadkin Valley Home & Garden

Colleen Church

WRITER Colleen Church Colleen Church is the County Extension Director and Horticulture Agent for North Carolina Cooperative Extension in Yadkin and Davie counties.

• Tires • Auto Repairs • Computer Diagnostics • Computer Alignments

East Bend Auto Clinic & Tire 136 East Highway 67 East Bend (336) 699-2130 Monday–Friday 7:30am–6pm

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Braconid wasp larvae that parasi"ze and kill the tomato hornworm, a common garden pest.

Fall Garden Sanitation

Over the summer in N.C. Cooperative Extension offices, home gardeners bring in sick plants for diagnosis. Often time’s plants come in with some sort of spots on the leaves. The gardener has already been by their local hardware store, the sales person tells them it is a disease, and they need a fungicide. The gardener purchases the product and then visits their Extension office with sick plant sample and pesticide in hand. Luckily, they have not used the product because an examination of the label reveals they cannot spray their plants while bearing fruits and vegetables.

The gardener has purchased a product they should not use and risked making their crop inedible if used. Unfortunately, this is a far too common scenario.

When your Extension Agent cannot diagnose a plant problem, they have other resources to assist them. Such as the Plant Disease and Insect Clinic at North Carolina State University, where entomologists and plant pathologists have the equipment and expertise to identify the culprit. Just because the leaves have spots, does not mean the plant has a disease. In fact, the majority of sick plant samples that come in actually stem from some sort of cultural issue, such as improper planting, poor drainage, nutritional issues, not insect or disease problems.

Do not be fooled by insects either, some are good and some are bad and it is important to know the difference. Repeated insecticide applications can kill off the good insects that actually help manage some of the bad insects. It is also detrimental to the honeybee population and other pollinating insects needed to produce those fruits and vegetable in the garden. Save beneficial insects and money by handpicking and removing the bad guys when you only have a few that do not really warrant making a pesticide application.

Before making any pesticide application, it is crucial to correctly identify the pest to first determine if the application is needed. For many plant diseases, it is too late to apply a fungicide by the time the problem is noticed. Most fungicides work preventatively and must be used prior to disease development. For example, if your apple tree has had a disease problem year after year, and you decide to treat, you must begin as the tree begins blooming or leafing out in spring, not when fully leafed out in summer. This can be frustrating for many to hear when they come in with a plant sample in summer and learn there’s not much they can do right away, except work on plant training, pruning, sanitation and keeping them healthy.

The first step to growing healthy plants is giving them the right start. That means good soil, proper nutrition and light requirement, adequate plant spacing and irrigation, etc. yad kin valle yma gazin e.co m

Many plants, especially our fruit plants, also need to be properly trained and pruned. This allows adequate air movement and light penetration within the plants canopy to reduce pest pressure and develop better fruit. Practice good sanitation; handpick and remove diseased leaves, plants and insect pests from the garden to prevent further spread.

Discard diseased material in the trash; do not leave in or around the garden, as it can continue to spread the disease.

Now we are approaching autumn, and it is time for end of season sanitation. For fruit plants that had disease or insect problems, clean up and remove all fallen leaves and debris and burn them or have them carried off site for disposal. Weeds can also harbor insect pests over winter, so remove weeds from in and around the garden as well.

If you are not still growing vegetables, it is time to clean up the garden too.

This should really be done as soon as your plants stop producing. Remove dead plants, roots and debris. Compost clean plant material that was not diseased or insect ridden. Otherwise, burn or discard in the trash. Soil tillage can help too, by incorporating any leftover plant debris and exposing overwintering insect pests to birds, other predators and the elements.

Practice good sanitation in the fall for a cleaner start in the garden or orchard next spring. Do not forget about other tools for pest management, such as crop rotations, resistant varieties and even physical exclusion.

For assistance with pest identification and management or information on growing fruits and vegetables, contact your local N.C. Cooperative Extension Center.

Pick up Your FREE copy of

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

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

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

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Commercial • Residential • Manufactured Homes Septem ber-O cto be r 2 018

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In the Garden

Fa l l Ga rdening - A Guide to Success WRITER

Delores Kincer & Judy Mitchell PHOTOS Judy Mitchell

Working in raised beds, Judy and her grandkids.

Yellow violas

Collards

Learn more at...

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Mitchell’s Greenhouse & Nursery

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Fall is a time to enjoy the changing colors, cooler temperatures and the beautiful change in the natural light. It's also the perfect time to get outside with the family. Kids love to be outside and what better time to initiate their sense of wonder and curiosity than to get them involved in some gardening. During this time as the days grow shorter our gardens tend to look a little barren but it doesn’t have to be that way. Let's explore the possibilities.

Pansies and violas are best planted in the fall. They will bloom all fall into the winter.

Depending on the weather, they may bloom all winter until early summer. Pansies and violas are also edible. They are used in salads and to decorate cakes.

There are many hardy choices for fall planting. Some of which are strong enough to offer up their bounty into the winter months.

Most people wouldn’t think of lettuce as being very hardy but this leafy favorite actually thrives in cooler weather and the autumn months bring out the sweetness in the tender leaves. If planting from seed, it is best to sow your seed four to eight weeks before the first frost to allow the plants time to reach maturity before the colder nights set in. If you plant from seedlings instead of seed you are already ahead of the game! When the frost begins to be a regular thing you can cover the plants in a cold frame or with row covers to protect them and extend your harvest window.

With your lettuce squared away and well on its way to your weekly menu, let's upgrade our hardy plantings and talk about kale. We have all heard the hype about the “superfood” kale. Well, kale is one of the hardiest of all the fall plants so you can harvest this “Wonder” leaf well into the winter and enjoy all the health benefits. You should start this crop six to eight weeks before the first frost.

However, once the plants are established, a light frost actually improves the flavor. No need to cover these nutritious leaves, they can handle the cold. Bear in mind, if you start

1088 West Dalton Road, King. 336­983­4107 www.mitchellsnurseryandgreenhouse.com yad kin valle yma gazin e.co m

your fall garden from seedlings you will need to be diligent about watering until they are well established as the “babies” are growing they need a little extra attention. Collards are also fearless when it comes to cooler weather. If you will harvest the outside leaves of these two powerhouses you will find that they regenerate very quickly. The difference between the two? Collards need rich soil and regular feedings (fertilizer).

Speaking of fertilizer, I would recommend using Osmocote as it is less likely to burn your plants . However, you can use any garden fertilizer .

This next group of fall favorites may strike fear in the hearts of many children when it hits the dinner table but they offer an abundance of nutrition and are better suited for fall growing. We all know that broccoli has quite a reputation among kids but this little powerhouse is not only very hardy but they are at their absolute best in the cooler temperatures that fall has to offer. For your fall planting It is recommended that you start broccoli from seedlings as it takes substantially longer for these plants to establish. They prefer full sun and they do not thrive in temps above 70 degrees as is the case with Brussel Sprouts as well. These are best started from seedlings but you will want to harvest these little green lovelies after the first frost for the best flavor that it has to offer. And everyone’s favorite, the tried and true cabbage. Water and cool temps will make your cabbage sweet and delicious but if it receives uneven watering, its growth could be stunted or it could cause the heads to crack.

There are many more hardy plants for your fall garden that include root vegetables such as carrots, turnips and beets that are best grown from seed.

Others are cauliflower, along with kohlrabi and spinach. The key is to establish your plants before the first frost.

Your later harvest will be sure to offer you an extended season of fresh goodness from the earth packed with essential nutrients and a sense of accomplishment. and who knows, you might even get the kids to eat the broccoli if they help to grow it!

HAPPY FALL GARDENING!

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Adrienne Roethling

Season Climbers WRITER & PHOTOS

Adrienne Roethling, Garden Curator of Paul J. Ciener Botanical Garden adrienne@pjcbg.org

Climbing Snapdragon 80

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Moon Vine One of the easiest ways to add some height to the summer garden is to incorporate summer vines or climbers. Often, summer climbers wrap themselves around a structure which causes no damage to wood, metal or brick surfaces. Annual vines prefer climbing up a trellis or fence and will grow as high as the season allows.

Mandevilla and its kin are grown as tropical vines with some relatives performing as scramblers, rather than climbers and will weave through other tropical plants.

Among the many summer annual vines to grow in the Piedmont region are black eyed Susan vine, moon vine, cup and saucer vine as well as climbing snapdragon.

Most of these varieties can be purchased by seed and begun indoors prior to spring planting. Black eyed Susan vine and climbing snapdragon begin flowering after root establishment and before they reach maturity. You will often get a full flower display starting at the end of May and lasting well into fall. Black eyed Susan vines produce tubular flowers. The flowers come in shades of orange, yellow and salmon, most with a dark center, hence, black-eyed Susan.The climbing snapdragon too has tubular flowers that come in shades of purple, blue, white and pink. Both vines can be sown or grown directly in the ground at the base of a fence or trellis, or do equally well in containers with a trellis. They also prefer growing in full sun for the best flowering quality. Water well during root establishment and sporadically throughout the season during dry spells.

Moon vine and cup and saucer vine will begin flowering as day lengths get shorter, usually beginning at the end of August and lasting through fall. Moon vine has been one of the best show stoppers for our gardens often blooming as evening events occur. Beginning around 6p, the large green-ish spiral buds unfurl exposing their bright white trumpets. For those who love soft serve ice cream, the buds remind me of ice cream served in a cone. It takes about a half hour for the buds to fully open, but the show does not stop there. Once dusk hits, the hawk moths will come out and pollinate. The hawk moths are about the size of a small hummingbird with mouthparts 12 inches in length. The mouth part remains coiled until they reach the flower. Two species, the pink and the yellow hawk moths thrusts their proboscis (tongue) into the full length of the moon vine flower drinking as much nectar as possible before moving onto the next one. The fragrance from the flowers that radiate throughout the garden is heavenly. Moon vines can be purchased as seeds and will often drop seeds that emerge next season. Of the many seeds, only a dozen or so will survive the brutal winter and germinate. Seeds can also be collected and dried stored until next season. They have a hard coat which will need to be scratched with sand paper in order to germinate.

The cup and saucer vine produces a flower that looks like; you guessed it, a cup and saucer. Growing from seed, the vines reach maturity and will flower late in the summer season often before cold weather has set in. Their green, papery buds produce a large tubular cup with a fine sheath at the base resembling a saucer. Buds yad kin valle yma gazin e.co m

come out white but quickly change to purple. Place the cup and saucer vine as well as the moon vine in full sun with well-drained soils. Both vines will tolerate drier conditions once established.

Water during dry spells.

There are a handful of vines that we keep from year to year. They are planted in May, perform their best all summer, then come fall they are cut back, dug, and brought indoors for winter. These vines include a group of Mandevilla or Dipladenia (rocktrumpet) and Dutchman’s pipe vine. Currently, our container displays include the red, pink and magenta flowering forms of Mandevilla and the red/white, two-toned flowers of Dipladenia known as ‘Stars & Stripes.’ Place rocktrumpets in full sun with well drained soils. Provide a trellis or create a bamboo structure as the vines will reach 6 to 8 feet tall by summer’s end. The ‘Stars & Stipes’ rocktrumpet weaves and prefers growing low to the ground.

Use caution when handling as the stems and leaves release latex when crushed.

When pruning occurs in fall, wear gloves and clean your utensils after-

FALL IS THE TIME TO PLANT!

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Dutchman’s Pipe wards. Dig the plants before frost setsin and grow rocktrumpets as houseplants throughout the winter months.

Lastly, the Dutchman’s pipe vine prefers growing in full sun with welldrained soils and could grow as tall as 10

feet or more by summer’s end. The large, pipe shaped buds mature over several days before opening. The open flowers are maroon, almost black with white veins. They yellow throats are ideal for pollinators. The flowers do not give off

a pleasant odor but appeals to many flies that come to pollinate. Cut the plants to inches above the ground before digging in fall to over winter indoors.

In addition to creating height in the garden, some annual vines can provide temporary relief from the hot summer sun. Vines can quickly shade a gazebo, pergola or sitting area without taking over the entire garden. Consider adding more than one vine together to create more appeal such as the black-eyed Susan vine with the moon vine. You’ll be blessed with orange flowers by day and white flowers by night. Trellising materials do not have to be attractive, as the structure will be covered by vines. You can ensemble a nice piece of framework using bamboo, grape vines or even dead branches from the yard.

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

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201 N. State St., Yadkinville (336) 679.8816 825 N. Bridge St., Elkin (336) 835.4288 cms-insurance.com

Free To Wander

…with everyday items

WRITER & PHOTOS

My Mom used to say that boring people get bored so to avoid that feeling I’ve always created or made my own fun.

Of course as a kid, you rarely have much money and there are rarely even stores you can walk to from your house these days.

So why not make some toys and imagine stories to go along with these items with your kids. I think this makes more memories than anything else. The best part…you don’t really have to have talent when you have an imagination. A happy meal box makes as good of a hat as intricately folding newspaper to make a boat hat. Cardboard boxes can become automobiles, forts, stages for your sock puppets or cut some holes and create a rocket ship. My coworkers helped me make a partial igloo out of 2 liters, piping and hot glue. There are so many structures you can make out of plastic bottles.

Growing up Dad owned a furniture store and people that destroyed mattresses and water beds (yes this really happens) actually did us kids a favor…we got the goods! Some of those mattresses came to our house for us to sleep on or they became the neighborhood wrestling arena. Mom would time matches with her trusty stopwatch and we’d have WWE in the front yard with all the neighborhood kids. Slashed water beds were repaired and filled to make a huge water pillow to put at the end of a line of this plastic we slathered in soap and ran the water hose for it seemed all day. Loved gliding across these 84

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Wendi Hartup

giant slides and after several hours it became the mud pit (now you see where my mud lover comes from!). We covered our faces and arms to become Rambo in the jungle, squirmed through the mud like enemies were shooting at us or just slung mud at each other until my parents worried we’d put an eye out. We also made obstacle courses with cardboard boxes and saw horses that Mom once again timed us as we raced.

As kids we created lots of games and as I’ve mentioned before, I love seeing what the kids create these days. Luckily if you aren’t very inventive, there are all kinds of yard games where you don’t have to get too physical but can still enjoy outside. We got Bocce Ball and Horseshoes from a yard sale.

I used to carry chalk with us everywhere in the ‘parent preparedness pack’. You likely have something similar with wipes, diapers, extra clothes, tennis balls, Nabs, Band-Aids and other items. Anyway my son once made a giant hopscotch with maybe 35 squares on a closed street. He started doing his thing and before he got through the whole thing several more kids joined in.

Kids love mud and I get it, mud might not be your style.

Pinterest and YouTube both offer amazing amounts of chemical reaction activities. Just type in ‘kitchen science experiments’ and if you can follow a recipe, there are so many ooey, gooey reactions you can make with stuff from your pantry. yad kin valle yma gazin e.co m

We’ve Got This Fall

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Below are some of our favorite activities...

Goo is made from 1 cup cornstarch, ½ cup water and some food coloring. Mix it up in a bowl with your fingers.

You may have to add a bit more cornstarch if you never seal it like I did but keep mixing it up. It is a weird consistency.

When you ball it up, it will feel solid but if it sets on your hand for even a second it will liquefy and fill sort of like syrup.

Do this outside for sure because it is messy but at least it all washes off and doesn’t hurt plants.

Mentos and any diet soda are super fun. We bought a case of canned diet cola and several packets of Mentos so all the kids get a chance. Drop one into the soda and step back. For a really impressive explosion use a 2-liter size but it has to be a diet cola; off brands are fine.

Long lasting, lemon-smelling suds is one of our favorite chemistry reactions. We always grab a dirty brownie pan and double the recipe or use separate bowls for different colors and mix. I don’t have a person to credit for this recipe but my fave combo includes: ¼ cup liquid hand soap, ¾ cup warm water, 2 tablespoons baking soda, 2 tablespoons citric acid (can use the powder or lemon juice) and food coloring. Mix it all together and it should start foaming. If it doesn’t foam and you used the lemon juice, just add some more. It was probably in your fridge too long anyway.

Our last favorite activity is of course wet but can be used over and over. Most kids love a good water balloon fight. It is so annoying to tie all those tiny balloons and I’m so thankful

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someone invented the hundred balloons you can fill at once.

Unfortunately, once they’re all popped, there is a huge mess of plastics parts all over. Solution…sponge wars! Just take a couple packets of sponges and cut into 1- inch pieces long ways. Wrap rubber bands around a handful of them. Make 15 or so of these pompom-looking sponge balls. Soak in a couple of containers, break up into teams and throw. It feels so much like a water balloon when you get hit but you can use it over and over. When you're done, squeeze out, dry and store in a container.

There really are no limits with some of these materials.

You might have to do a little research but I promise it is worth it spending quality time being silly with your kid.

Wendi & Zack

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On February 22, 1957, amid screams of terror and panic, fourth grader Marsha Semones attempted to enter the hallway seconds after her teacher and classmates exited the Flat Rock Elementary classroom. Not realizing what was happening, Marsha dashed back inside to collect her coat and piano book. She had a lesson that day after school, and her coat was precious for it was the only one she had. “It was cold that day,” she recalls.

“Everything was totally black, pitch black, blacker than anything you have ever seen,” she told me. “I couldn’t see where I was going. I could hear the other children running and screaming and crying,” she continued, “but I couldn’t see them and they couldn’t see me.” Marsha felt her way to the staircase leading outside, but just as she was about to start down the stairs, she was trampled and rendered unconscious.

When she came to, she saw light shining through an open door, and somehow managed to make her way outside. A friend and former Army medic scooped her up and took her to Wake Forest Baptist Hospital, where she remained for the next 248 days. Seventy percent of her body was covered with third degree burns.

Third grade teacher Cora Beasley and her student Larry Adams succumbed to the fire, while Marsha and five other students, Frank Hensley, Jr., Tamela Hiatt Midkiff, Johnny Haynes, Bobby Burkhart and Benny Goodman suffered severe burns and spent months in Baptist Hospital. They’re lovingly referred to as the Flat Rock Six. Throughout her lengthy hospital stay, Marsha’s mom kept a journal, written in first person, as if Marsha were writing it herself. It was years later before Marsha knew about the journal,

MARSHA SEMONES LOWE Out of the Ashes WRITER & PHOTOGRAPH

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Cindy Martin

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Where kind hearts welcome you We offer: Residents Mar tha & Conrad Brown

in the Chapel

Short term Rehab Skill Nursing Long term and Short Term Assisted Living Independent Apartments

Jo White in her independent living

apartment

Respite Care for the family that needs a little break

Offering in-patient and out-patient therapy

Volunteers like Pauline, operate The Rusty Years General Store, a fun and handy convenience for our residence family

We strive to create a family environment throughout our facility See more of our facility and meet more of our residents in the November-December magazine.

Call Crystal Watkins to schedule a visit.

Yadkin Nursing Care and Rehab Center

Sales from our cookbook help suppor t the Center’s June Littlefield Library

903 West Main Street, Yadkinville (336) 679-8863 We accept most insurances • Medicare and Medicaid certified.

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The Flat Rock School Fire.

(Winston­Salem Journal)

and even more years before she could bring herself to read it. To Marsha, it was painful to relive those horrific days and more painful yet to realize what her mother had gone through. “My mother was my rock,” Marsha said. “She was by my side, then, and still is, today.”

The Flat Rock Six were embraced by the community and welcomed home with open arms. There were cards, boxes of them delivered by the post office from classrooms all over the country. There were countless letters and gifts and visits to the hospital. One nurse painted a picture of pink roses for Marsha for her birthday. Today, it hangs in a place of honor in Marsha’s living room.

It is through the grace of God, Marsha insists, that all six went on to get their education, obtain gainful employment, get married, and have children. “Ours is a story of victory and triumph over tragedy,” she proffered. Marsha married Ottis Lowe and they have two sons, Richard and Bryan. This year Marsha and Ottis will celebrate their 53rd wedding anniversary.

The tragedy of the Flat Rock fire highlighted the immediate need to develop and implement fire safety standards.

As a result, schools were inspected and fire exits and escapes were added. Institutions of higher learning began to have fire drills and instruction about what to do in case of an emergency. Fire safety was considered when new schools and classrooms were designed and constructed.

The lives of the Flat Rock Six have been ones of service.

Marsha, Frank and Tamela volunteered for several years in the Burn Unit at Wake Forest. “I had no hope for my husband until you walked through that door,” one woman told Marsha. They spent hours visiting and counseling with patients and their families. Their phone numbers were at the nurses’ desk, lest anyone should need them.

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While attending the Celebration of Life Conferences and the World Burn Congresses, Marsha and Frank began to realize their need for emotional support and the importance of bringing their experience to the forefront in the community. On both the 47th and 50th anniversary of the fire, the six survivors spoke at the elementary school and had an open mic session, allowing others in the audience to speak and share their experiences on that fateful day. “Those were times of healing,” Marsha said.

On February 22, 2018, sixty plus years later, the heroes of the Flat Rock Fire were honored at a Remembrance Meeting at the elementary school. One of the buildings was designated as the Cora F. Beasley Building and a plaque was placed near the third grade classroom to honor her student, Larry Adams. Although John Haynes has passed away, the remaining survivors continue to meet every year on the

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anniversary of the fire to rejoice and celebrate and give thanks for the blessings bestowed upon them.

After many surgeries to repair the tendons in Marsha’s hands, the doctors finally told her there was nothing else they could do. So Marsha began the next chapter of her life. She said, “Would you believe that a knitting needle fits perfectly in this hand?” Marsha manages to grasp the needle and guide it stitch by stitch to make shawls and blankets for Hospice. She speaks to school groups and various other organizations, sharing her story and educating others.

Marsha’s mantra is Philippians 4:13: I can do all things through Christ who strengthenth me.” Her license plate fittingly reads, ‘IMPHOENIX,” for truly, she has risen out of the ashes.

In 2007, on the 50th anniversary of the Flat Rock School Fire, researcher and historian, Randle E. Brim and design, layout and review editor Ruth Elizabeth Brim, published Tragedy to Triumph, a historical narrative of the fire with personal accounts of what happened that day. The book is filled with photographs, biographical information and includes an up-to-date look at where those affected by the fire are today.

A folk art depiction of the Flat Rock School fire by Tamela Hiatt Midkiff, one of the burn victims, serves as the book’s cover. To purchase a copy of Tragedy to Triumph, contact Marsha Lowe at 336-401-7465.

Pick up Your FREE copy of

at any of the advertisers you see in the magazine.

*due to demand not all locations will have copies in stock at all times.

You’ll also find a highlight list of distribution locations at yadkinvalleymagazine.com In Elkin visit: Rumple Furniture Aladdin’s Hallmark Edward Jones 965 N. Bridge St •1810 N. Bridge St

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Health & Wellness

Lauren Urrea, PA­C

The Stomach Bug Su rviva l Guide Like a scene from a horror film, it comes out of nowhere. One minute, your child is healthy, frolicking around the house, and happily eating their normal gourmet PB&J lunch or whatever else the master chef has prepared. The next minute, their frolic has turned into a panicked jog to the bathroom where they revisit their last meal...again, and again, and again.

Repetitive vomiting is not always caused by a stomach virus, however, if your child has had recent exposure to someone sick and is now vomiting multiple times over the course of a few hours, chances are that the stomach bug has indeed hit your household.

It is at this point that most parents unknowingly make the first mistake by giving the child something to eat or drink. Your child has just vomited up the meal they consumed and all you can think of is how hungry they must now be or how they may get dehydrated if they don’t drink something. On the contrary, putting anything in your child’s mouth at the onset of vomiting is not helpful and can prolong the vomiting. Rather, avoid putting anything in your child’s mouth until they have not vomited for at least 2 hours. The virus 94

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causes inflammation in the stomach and anything you put it in will just come right back.

Once your child has had at least a 2 hour period free of vomiting, you can start giving them small amounts of fluid such as Pedialyte or Gatorade. I usually advise parents to try about 1 ounce of fluid every 15 minutes for an hour to see if they tolerate it. If they keep the fluid down for that hour, you can then slowly start to increase the amount to help rehydrate them quicker.

It generally takes several hours, but at some point your child will start to get their appetite back. This is where parents often make their second mistake.

After being pitifully sick all day, now they stare at you with those puppy dog eyes and say all they want is a piece of pizza. It is important to remember that the stomach bug has caused inflammation of the stomach and intestines.

Foods that contain a lot of grease, fat or spices may cause the vomiting to start again. When their appetite returns, I advise parents stick to a bland, BRAT diet for at least 24 hours (B-bananas, R-rice, A-apples/applesauce, T-toast).

Unfortunately, just when you think things are improving and your child is no longer vomiting, the diarrhea may start.

This unpleasant symptom may continue for a few days, but there are a few ways to help combat this as well; the first being hydration. Even if it seems that your child is not retaining much of the fluid they drink, continue to give them electrolyte-rich fluids. I also recommend parents give their children probiotics or yogurt that contains live-strain bacteria to help replenish the intestines and aid in digestion. DO NOT give your children over-the-counter anti-diarrheal medications. This may prolong the virus and your child’s symptoms. If your child seems lethargic or is not urinating at least once in a 12 hour period, these can be signs of severe dehydration and you should seek medical care immediately.

It is also important for everyone in the home to practice good hand-washing hygiene while all of this is occurring, especially if there is a shared bathroom! I recommend adequate cleaning of the toilet and surrounding area with Clorox as frequently as possible while the vomiting occurs. And NO ONE should eat without first washing their hands.

If worst comes to worst and your precious little one infects the whole family, don’t panic. Cut out these 5 simple steps to keep in your medicine cabinet and before you know it, you’ll have conquered the stomach bug and be ready for your next home-cooked meal!

Stomach Bug Su rviva l Guide: • No food or drink until vomiting has stopped for 2 hours straight.

• Slowly give small amounts (1 ounce) of fluid every 15 minutes, and increase until well-tolerated.

• Bland BRAT diet for 24 hours.

• Hydration and pro-biotics.

• Clorox and hand-washing.

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Champion for Children WRITER Colleen Goetzke

caring hearts When I became a GAL in March 2015, I wanted to help children to be heard. I couldn’t imagine how terrifying it would be to have your life turned upside down and to have no say as to what it should look like; to have strangers make decisions about you without knowing who you are. I developed my skills as an investigator conducting a background investigations for federal security clearances in a post 9/11 world. I use those skills every day trying to uncover the details of the child, their family, their situation. I try to understand the complex circumstances that brought the child into care. I tried to discover the truth, the child’s truth.

During my first two years as a Guardian ad Litem I advocated for nine children, working the full spectrum of issues including neglect, physical and sexual abuse. The families my kids come from have struggled with mental illness, substance abuse, poverty and the lack of skills and opportunity. Some cases passed quickly and I wondered if I did enough. Others, like my original case, changed and developed and drug on and I wondered; am I doing enough? The lessons I expected to learn as a GAL were that children are resilient and all children love their parents. That’s not what I learned, sometimes those things are true and sometimes they aren’t.

What I have learned, continue to learn, is that children are people in their own right and are not simply extensions of their parents or families. They aren’t waiting for their 18th birthday to become someone. They are all unique individuals deserving of respect and consideration with a right to have a say in their own stories.

The children in my first case couldn’t pronounce Guardian ad Litem, they called me the guiding light lady. I liked ya dki nva l ley ma gaz ine.co m

that, envisioning my role as lighting the way through the system. Now I think it’s more about shining that light on my kids making them visible. My role is not to speak for them but rather to ensure that we all listen to what they have to say, to help them find their voice.

Since the first two years, after the original nine, I have advocated for many more children. I remember all their faces if not the details of their situations.

I passed through at what may be the most challenging time of their lives. I hope that in some real way I made a positive impact on the course those lives were taking. That I helped them to feel valued, significant, and relevant. That in their journey forward they had that to carry with them, into their future selves—the boys and girls who will become men and women, fathers and mothers. I sometimes wonder who they will become but I’ll likely never know for many of them. That’s an important part of this program; our time with these children is temporary. We help till they reach the place where it’s time to say goodbye. To leave them with their families, healed after their struggles or with new families ready to accept them as their own. In the end it’s bitter sweet and each case proves to be one of the most rewarding things I’ve ever done.

Be a champion for children. Join the team of Guardians ad Litem to advocate for children in your community. Our program is in all 100 counties of North Carolina and every state in our nation.

To be a part of our team go to: www.volunteerforgal.org to learn more and apply to be an advocate for a child who is living in your community. In Surry and Stokes, go to the website or email Kate Appler at kate.appler@nccourts.org or call 336-386-3721.

Colleen Goetzke was a volunteer for the Guardian ad Litem program in Surry County from 2015-2017.

In 2018, she became a staff member of the District 17B, Surry and Stokes Guardian ad Litem office.

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

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Front le# to right (seated): Doug Rose, Sherry Corson, Rick McCraw, Linda Lane.

Back le# to right: Brian Foster, Bill Davis, Donna Boyles, Robert Jones, Perry Carroll, Carl Mitchell, Sue Jarvis, Mike Shaw, Brad Rice, Benny Lisk, Zollie Smith, and Steve Carol.

Not pictured: Angie Bailey, Andy Cromer, Homer Dearmin, Andrew Erickson, Kris"e Hendrix, Andrea Lawson, Dus"n Nichols, Chase Ragsdale.

caring hearts

THE ROTARY CLUB OF KING CELEBRATES 20 YEARS OF SERVICE TO OTHERS WRITER & PHOTO

Sue Jarvis, Club Secretary/Public Image Chair

Stop in P.B. Clark’s Family Restaurant on Kirby Rd. in King on any given Thursday from 7 to 8a, and you will find a group of 26 individuals ranging in age from 30 to 70 from various backgrounds chatting, laughing and making detailed plans for ways to serve others—ways to make the local and world communities better for all. These folks are members of the Rotary Club of King and many of them have been about the business of “Doing Good in the World” for the past 20 years.

In August, the club celebrated its 20th anniversary with a gathering of former and current members, members of Stokes County Interact Clubs (high school version of a Rotary Club) and local supporters. Through pictures, videos and testimonials, the club traveled back to 1998 when a group of community leaders decided to join forces with more than one million individuals around the globe committed to taking action to make positive lasting changes in individuals, communities and the world. These leaders encouraged and guided by the Rotary Club of Clemmons, became the Rotary Club of King, a member of Rotary International and Rotary District 7690.

While much has changed throughout the world since 1998, the mission of Rotary International has remained the same as when Paul Harris, a Chicago attorney, established the organization in 1905. Harris envisioned professionals from diverse backgrounds coming together to exchange ideas, establish long-lasting friendships and improve local and worldwide communities through volunteer service.

Similar to actions of a young person coming of age and moving into the adult world, the King Club revisited its heritage, making a renewed commitment to values of Rotary and 96

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building on past experiences to serve others even more effectively. It is busily working to recruit and retain members with stellar character and a keen interest in giving of their time and other resources to action-oriented programs and activities which address needs and issues throughout the world. The overall guidelines for these efforts are the following tenets of Rotary International’s Areas of Focus: Peace and Understanding. The club learns about potential areas of conflict and problems in society through its weekly program speakers; and it strives to teach adults and youth about effective communication, conflict resolution and leadership skills. It delivers an annual character education program in local middle schools, sponsors two Interact Clubs and sponsors students to participate in the Rotary Youth Leadership Program held in Greensboro each summer.

Fighting Disease. Members are committed to preventing and treating diseases through a number of programs including “Polio Plus,” a Rotary International project designed to eventually totally eradicate polio; “Saving Little Hearts in Nicaragua,” another Rotary project which strives to save lives of children by treating strep throat and rheumatic fever; Alzheimer’s Research and Prevention; and illicit drug-use prevention and treatment programs.

Providing Clean Water, Sanitation and Hygiene. Locally, the King Rotary Club works to assist in providing safe and sanitary housing for needy individuals and families and to keep the environment clean through regularly scheduled roadside clean-up’s. It provides financial support to build and sustain clean wells, toilets and to educational program on peryad kin valle yma gazin e.co m

sonal hygiene to the neediest peoples around the globe.

Saving Mothers and Children. It strives to assist mothers and children through the above mentioned efforts and through support of the Stokes County Department of Social Services which offers protective services for children, domestic violence education and prevention and through promotion of preschool education. Additionally, King Rotarians are committed to local initiatives such as the Feed Stokes 5-K/Half Marathon Run which benefits King and East Stokes Outreach Ministries, food pantries throughout Stokes County and the Salvation Army and RUSH, Rotarians United to Stop Hunger.

Supporting Education. King Rotarians demonstrate a strong commitment to education by the number of members who volunteer their time to serve as tutors, mentors, participants in the Club’s character education and career awareness programs, and financial supporters of education. The Club awards annual scholarships totaling more than $8,000 to Stokes County students, and it regularly donates books to local elementary schools.

Growing Local Communities. Education is a key component of the Club’s programs and activities designed to reduce poverty and build strong communities through economic and workforce development. The Club works with and promotes local colleges including the Forsyth Technical Community College, and it seeks the assistance of local professionals and entrepreneurs in emphasizing the importance of basic, technical and soft skills through its annual career awareness and job shadowing program.

Club members, both seasoned and relatively new, are en-

thusiastic as they take a fond look at the past and prepare to meet the future with wide-eyed excitement. Linda Lane, a long-time member, commented, “Participating in the Rotary Club of King has given me a sense of pride in ways our members work to make Stokes County a good place to call home, and visiting other clubs like the one in Oriental, North Carolina, which is similar in size to ours and to much larger ones like the one that welcomed me to Kaiserslautern, Germany, has given me a real appreciation of the tremendous good Rotary does around the world.”

Similarly, Sherry Corson, the 2017-18 Club president, remarked, “Being involved in the Rotary Club of King has helped me develop a strong commitment to service to others, and it has provided opportunities for me to grow professionally through various leadership trainings and through my experience as club president. Most importantly, it has opened the doors to friendships with other Rotarians, friendships which I expect will last a lifetime. I am grateful.”

All programs and activities of this Club are funded by member donations and the Club’s annual fundraiser which will be held at West Stokes High School on Thursday, September 6 at 6:30p. When you stop in to get a firsthand look at the Rotary Club of King one Thursday morning in the near future, any Club member will be more than happy to tell you all about the Rotary Club of King and to sell you a ticket to the fundraiser. Please consider this article as your invitation to visit at your convenience.

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COMMON CENTS

No charts, graphs or fancy words. Just common cents.

WRITER David L. May Jr. No charts, graphs or fancy words. Just common cents.

Take a look at the three simple guidelines below.

I’ve found them to be helpful in my financial life over the years.

• Live and give Generously • Spend Less than you make • Avoid unnecessary debt In this first article I’ll give an example of living and giving generously.

In subsequent articles, I’ll relate more stories and examples about these three simple guidelines. These guidelines apply to all of us, regardless of your background or particular financial status.

LIVE & GIVE GENEROUSLY

Last holiday season, I was patiently standing in line at a discount department store near my home. I was out buying some lightbulbs we needed around the house. It was the height of the shopping season, just a few days before Christmas. Right behind me, a petite little lady who looked to be at least 75-years old, with wire rimmed glasses and mostly gray hair was gleefully going on a rant about her precious grandbabies. I have three awesome beautiful granddaughters, so I knew right where she was coming from. The line was long, so the conversation between her and other shoppers in line was helping me pass the time waiting for my turn at the register. She was smiling and bragging and holding on real tight to all the little outfits and other trinkets she was excited to buy for those grand babies. Come to find out, she had 10 grandbabies. Wow, she had some serious Christmas shopping to do!

Right in front of me was a well dressed successful looking guy about 60-years old that must have been taking all this in.

In a split second, he decided he was going to do something special. As he approached the check out register, he opened his wallet and pulled out $100 bill. He didn’t know this proud grandma from Adam. He told the clerk to take the money and pay for everything this little grandma had and to give her back the change. He said, matter of fact, if it’s not enough let me know and I’ll take care of the difference right here and now.

You would have thought ole grandma had just won the lottery.

She was smiling and crying all at the same time. Her face had a look like she couldn’t believe someone was being so kind and generous. She couldn’t believe this was happening to her.

The clerk was beaming and everyone in line was smiling. They were all so happy for little grandma.

If you had seen grandma, you would likely think based on how she was dressed, that she didn’t have a lot leftover for extras. She could have been a widow, living on social security alone. But when it came to her precious grandbabies, spare no expense!

The smile and the hug Grandma gave to that gentleman brought tears to many in that line, including me. The gentleman got something that day money cannot buy. He received the genuine appreciation of another human being that was oh so grateful. He received so much more than he ever gave. He enriched the life of another human being and made a positive impact on all those who saw him do it. You could tell it wasn’t for show or for a big thank you. He did it because he perceived a need in someone else instead of focusing solely on himself. Hey, that was a round of golf, movies with the family, gas for the car, but he decided to live and give generously. Had he not been paying attention, had he been too preoccupied with all his problems, his wants, his needs, he would have missed this wonderful opportunity. I wonder how many friends and family members little grandma told about her wonderful story? This is very powerful stuff, for sure. That gentleman was living and giving generously. I doubt it was the first time he had done this.

You think he will do that again? I bet he left that place thinking how and when he could find or come across another grandma or grandpa for that matter. There’s power in living and giving generously. It’s liberating and impactful. It’s peaceful. It’s always more exhausting and stressful when you are holding on so tight to your stuff, that you can’t let go.

How can you and I find more ways to live and give generously today? Grandma is waiting and others are too.

David & Rose May operate David L. May, Jr. Insurance Agency in King and Mount Airy King: 336-983-4371 • Mount Airy 336-786-4697 98

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Back School 101

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3 Ways To Prevent Making Your Back Pain Worse

Chiropractic care for patients with low back pain (LBP) not only includes spinal manipulation or adjustments but also patient education in regards to heat/ice, performing daily activities and exercise Heat vs. ice is a controversial topic. Often patients will be told by their friends and family to use the opposite to what we may recommend to our patients. In general, when pain is present, there is inflammation...so use ice to reduce swelling and pain. When heat is inappropriately utilized during this inflammatory phase of healing, vasodilation or an increase in blood supply to the already swollen injured area often results in an increase in pain. The use of heat may be safely applied later in the healing process during the reparative phase of healing, but as long as pain is present, using ice is usually safer and more effective.

As far as daily activities, improper methods of performing sitting, bending, pulling, pushing and lifting can perpetuate the inflammatory phase, slow down the healing process, and interfere/prevent people from returning to their desired activities of daily living, especially work. Improperly performing these routine activities is similar to picking at scab since you’re delaying the healing process and you can even make things worse for yourself.

There are many exercises available for patients with LBP. When deciding on the type of exercise, the position the patient feels best or least irritating is usually the direction to emphasize. More specifically, for those who feel a reduction in pain when bending forward (referred to as “flexion-biased”), flexion exercises are usually indicated. Example of these include raising a single knee to chest, double knee to chest, posterior pelvic tilts, sitting forward flexion and hamstring stretches. When bending backwards results in pain reduction (referred to as “extension-biased”), standing and bending backwards, performing a sagging type of pushup (“prone press-up”), laying backwards on large pillows or on a gym-ball are good exercises.

The dosage or duration of exercises must be determined individually and it is typically safer to start with one or two exercises and gradually increase the number as well as repetition and/or hold-times.

If sharp/bad pain is noted, the patient is warned to discontinue that exercise and report this for further discussion with their chiropractor.

It is normal and often a good sign when stretching/good pain is obtained at the end range of the exercise.

We recognize the importance of patient education in our approach to managing low back pain cases, and look forward in serving you and your family presently and, in the future

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Love that healthy smile!

help keep your teeth happy with these tips WRITER Dr. Andrew Rivers

The most important dental work you have done is what you do yourself at home!

Dr. Andrew Rivers

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

No matter what dental work you have, it will fail if you are not practicing exemplary dental hygiene at home. Brushing and flossing! If you have gum disease and are a smoker—quit. In addition to increasing risk for cancer, smoking will make gum disease worse and more difficult to control.

Many children are predisposed to cavities due to the deep pits in their teeth.

Sealants are a hard material that is placed into these pits. They are one of the successful and cost-effective means of preventing cavities.

Rinse out your mouth with mouthwash, or at least water, after every meal.

This practice will help kill germs and prevent others from knowing you had onions on your sandwich!

Want to avoid cavities? The best liquids to drink are water, milk and unsweet tea.

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Jessica O. Wall

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

You Are Not in This Alone...

I would like to start by covering a few basic things at the beginning: Everyone is going to have a bad day. Everyone is different, with different experiences and different perspectives. Perception is reality to the person having the experience.

Those of us on the outside, looking in, cannot tell someone what to feel, or how to feel it. As the friend or loved one, you can only control your actions and responses. As the person with these difficult feelings, you can decide your actions and responses to your own feelings. But how?

There are actually different kinds of stress. Of course, there is negative stress. This is what we tend to think of first and what can be the hardest to deal with. This stress is referred to as distress. There is also positive stress, or eustress.

The Merriam-Webster dictionary defines eustress as “a positive form of stress having a beneficial effect on health, motivation, performance, and emotional well-being”. So, every day you are having experiences: tasks to accomplish, people to have exchanges with, places to be, goals to meet, etc. You are experiencing stress. Stress can play a helpful part in life.

The stress we anticipate from getting a speeding ticket helps us obey speed limits, or helps us meet deadlines at work. The kind of stress you experience depends on the person and the situation. Let’s try an example.

I am a Health Educator by trade, so I love public speaking and teaching. I can jump up in front of a crowd and start talking. I get excited, my heart rate increases, my blood pressure increases. I use my positive experience to plan for next time.

But I know people that wouldn’t dare stand up to speak, they ya dki nva l ley ma gaz ine.co m

don’t even like speaking up at meetings. They might get nervous, their heart rate may increase, or their blood pressure.

They may also learn from the experience and change their actions based on their negative feelings, like keeping their head down, or even skipping the meeting. We are both experiencing stress, but mine is a good stress while theirs is distress.

Now think about someone who is taking in stress on a daily basis and, for them, its distress. Overtime, this would begin to have a mental, emotional and even physical effect. This is especially true if the person turns to substance abuse to cope with their issues.

What should you do to help alleviate the constant stress in your life?

What are your options when you can no longer manage your negative stress alone?

Or maybe you are worried about someone you love and you would like to help them.

Try not to say the following things to someone who is experiencing a large amount of negative stress, or may have depression or other mental health concerns: “Oh don’t worry, it’ll work itself out,” “it’s all in your head,” and “life isn’t fair sometimes.” These statements, although most of the time not intended this way, can make a person feel like they are doing this to themselves and they shouldn’t be feeling the way they are.

Instead, show them support and encouragement with positive statements such as: “I care about you,” “I support you,” and “I’m here to listen.” This lets the person know they are in a safe place and allows them to own their feelings. Next step, addressing them.

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Maybe the person needs to take an assessment of their life.

Could they be in a bad relationship, a job where they are unhappy? Maybe small changes can help like altering their diet and adding exercise or even working on their organizational skills. The most important thing would be to encourage them to acknowledge how they feel and address it head on. Then look for opportunities for change in their life. Maybe they do need to seek the help of a professional, and that may include medications.

Remember that someone experiencing a great deal of distress is at a vulnerable place and just talking about how they feel is a big step. Don’t feel like you need to fix all their problems for them, just listen and encourage them to do it themselves, maybe with help. When sharing, it’s important for them to not feel judged.

If you are the person experiencing an onslaught of negative feelings and distress: Talk to someone. Let someone you care about know. Each day is a new chance to work on being our best selves and it’s never too late to start. The agencies behind the Mental Health First Aid training recommend these 5 self-help strategies for people living with depression (https://www.mentalhealthfirstaid.org/): Exercise. Both aerobic and anaerobic exercise like walking, jogging and weight lifting, can help alleviate symptoms of depression.

Relaxation training. Focusing on tensing and relaxing muscle groups methodically can help a person with depression relax voluntarily.

Light therapy. Exposing the eyes to bright light that mimics natural outdoor light—particularly in the morning—can help treat certain types of depression.

Self-help books based on CBT. Self-help books based on cognitive behavioral therapy can help a person with depression work through some of their symptoms.

Computerized therapy. Self-help treatment programs delivered over the internet have also been proven effective for helping treat depression.

Whether it’s yourself or someone you love, there is always someone willing to listen.

Visit http://crisissolutionsnc.org/ and choose your County.

This website will provide the name, address and telephone numbers for your closest serving provider.

These agencies have toll free numbers.

Or contact the National Suicide Prevention Hotline at 1-800-273-8255 or chat with someone on their website at https://suicidepreventionlifeline.org/.

Every life is important and your thoughts and feelings are too. Reach out today, because you are not in this alone!

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In July­August we featured a few of the many things to do at Stone Mountain, this issue we revisit the homestead.

Valley Yadkin Hutchinson Homestead Stone Mountain, Part 2 WRITER/PHOTOS

Mary Bohlen,

reminiscent interview of Clyde McGrady at his ancestors’ homestead Snuggled up near the base of Stone Mountain in Wilkes County is the 19th century Hutchinson Homestead. Weathered log structures tell their silent stories and the historic words painted on signs give visitors the essentials. As good as that is, in preparing for this article, I yearned for something more. As always

I want to connect people to a story, ask questions, feel the life and pulse that gives a place energy.

With the help of a park ranger who recalls spending “...a many a night right up there in that cabin” with his grandparents, talked with me. Thank goodness for those who honor the past and

Weekends

pass down the stories for future generations.

On a mountain morning, I met Clyde McGrady as he reminisced about his days on the farm, bringing life and warmth to the cold, dimly lit cabin we were about to tour. “My mother, Mary Hutchinson and her seven brothers and sisters were

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“My moer, Mary Hutchinson and her seven broers and sisters were born in is cabin.”

Clyde McGrady, now re"red from touring s"ll lives in the area.

born in this cabin,” he recalled.

The first part of the cabin tour was the kitchen where his grandma always cooked a big breakfast. The other rooms have rope beds, a loom and a small beautifully built desk. The rooms are small and it takes some imaginative thinking to picture a family of 10 living in such close quarters.

Underneath the 1855 cabin is the root cellar. Behind the cabin are old apple trees, an outhouse, the woodshed and a kitchen garden enclosed by a paling fence. The well preserved outbuildings are laid out in an orderly fashion.

Making the farm complete are the meat house, corncrib, wagon shed and barn.

Along the creek is the site of the wash house and spring house.

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Standing next to the rail fence, McGrady looked back toward the front porch framed in by the blue of the mountains beyond. “On the edge of night, me and Grandma and Grandpa would sit on the porch—Grandpa smoked a crooked long stem pipe. You know he made his own tobacco. They’d tell big tales and talk about things.”

Stretching out his arms and pointing to the west McGrady explained, “This was 400 acres, a land grant from 1783.

Covered the whole valley and all the way over to Wolfe Rock. Grandpa had 15 acres in orchards—peaches, apples, cherries. We’d go up there and bring back buckets of cherries. Folks planted wheat and rye. Over there is the big flat rock that we used for threshing the wheat. We

lived off the land. Had all we needed.”

Too quickly my time with McGrady was gone. As I drove back down the mountain I thought of the homestead and the people who lived there. The whole farm is a legacy to the pioneer spirit of our forefathers. It is a testimony of hard work, courage, self reliance, family and the value of a job well done.

The Hutchinson Homestead is now a vital part of Stone Mountain State Park located seven miles southwest of Roaring Gap. The cabin is only open to the public during the summer months and then only on the weekends. Mr. McGrady has retired from volunteering.

It is a place worthy of planning a visit and tour. yad kin valle yma gazin e.co m

Jennifer Bean Bower is an award-winning writer, native Tar Heel, graduate of the University of North Carolina at Greensboro and former associate curator of photographic archives at Old Salem Museums & Gardens. Bower is the author of North Carolina Aviatrix Viola Gentry: The Flying Cashier; Animal Adventures in North Carolina; Winston & Salem: Tales of Murder, Mystery and Mayhem; and Moravians in North Carolina.

Jennifer will be at Historic Richmond Hill, 1860 N.C. home of one Chief Justice Richmond M. Pearson, to discuss Civil War photography.

The House, listed on the National Register of Historic Places and the Civil War Trail, is open on Saturday, September 15 from 2p to 4:30p.

Jennifer’s presentation will begin at 3:00p. Richmond Hill, a Yadkin County Heritage Site is located on 4650 Law School Road, East Bend.

To schedule a group docent guided tour or reserve a picnic shelter, call Yadkin County Parks & Recreation (336) 840-7902.

It’s the 43rd annual celebration of the Yadkin Valley Harvest Festival in downtown Yadkinville on Saturday, September 15 from 10a to 4p.

Sponsored by the Yadkin Arts Council, the harvest and changing of the seasons are recognized with a live music stage featuring Country band Crossing Avery, Classic Rock & Roll by the Jill Goodson Band and Elvis impersonator Rick Brooks, 10 food vendors, arts and crafts demonstrations, Pottery, soaps, lotions, alpaca accessories, leather, dream catchers and organic dot treats, amusement rides and activities for every member of the family including a spectacular new fiber arts area. At 1:00 enjoy a free preview performance of Little Shop of Horrors - a Jessie Grant Production to be performed on Oct. 11-14 in the Willingham Theater. Call the Yadkin Arts Council with queries: (336) 679-2941. ya dkin va l le y w ee ke nds .com

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Opening Saturday September 8, 2018 thru November 12

September Hours: Saturday 10am-9pm Sunday 12-6pm

October & November Hours: Friday 5-9pm Saturday 10am-9pm Sunday 12-6pm

We’re a 20-acre Agritourism Complex and every corner is packed full of family fun!

With all these fun activities, what will the kids want to do first?

Giant 5 acre Corn Maze 3 acre Hay Bale Maze corn cob express cannon ball pipe slide horse drawn wagon rides duck race cow milking contest corn hole / horseshoes corn box

tug of war animal acres hayride steer roping see saws Pedal tractors corn shaped bounce house fire pits

Large covered shelter with picnic tables Full Snack Bar and indoor restrooms

1129 Cheek Road, Hamptonville, NC 27020 We’re the Perfect place for School Field Trips, Daycare Trips, Boy/Girl Scout Troops, Church Groups, Birthday Parties, Family Reunions, Weddings/Receptions, Staff Development, Company Picnics and more!

Contact us to inquire about special pricing and to book.

Call or visit our web site for ticket information.

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It’s the 22nd year of pumpkin fun at the Yadkin Valley Pumpkin Festival on September 22 in downtown Elkin..

Put on comfortable shoes as the main street in Downtown Historic Elkin closes to cars to accommodate festival goers from 9 to 4. The street will be lined by booths offering a wide variety of handmade crafts, and a variety of other vendors with gift ideas to please the entire family.

Myra Cook, President of the Yadkin Valley Chamber of Commerce, encourages pumpkin decoration on the booths and storefronts.

Talking about the giant orange things, everyone gets excited about seeing the Nationally Sanctioned Southeast Great Pumpkin Weigh Off. Weighing of not only pumpkins but pumpkin cousins the gourds and watermelons takes place on Standard Street. Competition registration is 8 to 9a and the contest begins at 10a.

Don’t be hungry…choose from the usual festival foods as well as the return of the Hugh Chatham Hospital Foundation folks and a booth filled with baked pumpkin delicacies, 13 Bones’ BBQ, everything you love about Chick-fil-A and additional food trucks.

Cook invites everyone to enjoy the family-friendly Yadkin Valley Pumpkin Festival and take time from festival activities to visit shops and restaurants of Elkin’s downtown.

September 22 9a to 4p • Downtown Elkin

Scenes from last year’s Pumpkin Festival show Elkin’s Main Street filled with foods, vendors and fun

For more information call the Yadkin Valley Chamber of Commerce at 336-526-1111 or yadkinvalley.org

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Inaugural Mill Music Fest is a two-day event starting on September 14 from 6 to 10:30p.

Fans will enjoy Mel Jones and Tin Can Alley at 6; Dan Lawson at 8.

On September 15, catch Brad Rutledge and The Happy Ones at 1; Exit. 180 w/Josh Tenery at 3:30; Tiffany Aston at 6 ending with John King at 8.

Tickets at $10 for one day and $15 for both days.

Tickets are available at the Mocksville Town Hall.

This Fall,the Music is in Mocksville For more informa"on: tlangdon@mocksvillenc.gov or call Tami Langdon 336­753­6705

Showcasing a new name, The Oaks is an 18-year old festival celebrating downtown Mocksville and Junker’s Mill Outdoor Theater. October 13, from 10 to 7. You’ll find seasonal arts and crafts’ Kids’ area Food vendors and nearby restaurants and shops. Bring a lawn chair and your dancing shoes as Mystery Hillbillies lead off the Junker’s Mill music stage at 12:30 followed by NuBlue at 2:50 and the day concludes with Acoustic Syndicate at 5.

NuBlue

The Oaks October 13, 10a to 7p Acous"c Syndicate ya dkin va l le y w ee ke nds .com

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September 24-30

photo by Cindy Mar"n

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COMPLETE PARTS STORE & SERVICE CENTER

COMPLETE PARTS STORE & SERVICE CENTER

There is only one event like Mayberry Days—it can only be called spectacular!

The Surry Arts Council and the town of Mount Airy coordinate to bring you a 7-day event with precisely something for everyone with activities such as checkers, apple peeling contests, pork chop eating contests,The Malpass Brothers, the Blackmon Amphitheatre, the Historical Earle Theatre, Old-Time Music Heritage Hall, the Siamese twins’ Exhibit and yes, the Andy Griffith Museum and Playhouse.

Here is your family-friendly festival of a week of Mayberry spirit in downtown Mount Airy.

Call 336-7867-7998 or arts@surryarts.org or www.surryarts.org for more information.

VACATION d e d u RENTALS Secl

September 22 from 9a to 6p, Courtney Ruritans will hold its inaugural Antique and Craft Sale featuring antiques, art, crafts, food and drinks to buy.

Located at the Deep Creek Community Building grounds at 2248 Brawley Road in Yadkinville, proceeds from this event will benefit our Christmas for Special Needs Children of Yadkin County and community projects in and around Yadkin County. Ruritans is a faith-based organization dedicated to improving community and building a better America through “Fellowship, Goodwill and Community Service.”

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

Contact Ed Gregory at 336-244-2440 or email chopper1959@live.com for information on vendor space availability and prices.

Ask about our In-Cabin Massage Therapy Our one-bedroom cabins are spacious with spectacular views of Big Elkin Creek.

Cabins are equipped with all linens, WiFi, satellite TV, complete kitchens, gas fireplaces, air conditioning, and hot tubs on the back deck overlooking Big Elkin Creek.

Stocked Fishing Pond Walking Trails • Peace & Quiet Just 15 minutes to Stone Mt State Park, Minutes to Elkin & Wilkesboro Over 30 Wineries within 30 minutes

East Bend Cruise Night bought to you by East Bend Cruise Night Association Thursday, September 30 • 5-9p Food, Fun, Show & Cruisers!

Live Music Stage for more information: Mark Hobson 336-813-1258

Ask about our exciting NEW Frog Holler Wine Tours!

Group discount rates available!

For reservations & information

(336) 526-2661

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There’s no better place to be than Carolina in the Fall WRITER Amber Herman As summer comes to a close, there’s no better place to be than Carolina in the Fall—the fourth annual Carolina in the Fall Music and Food Festival, taking place September 21-22!

Carolina in the Fall, a pilgrimage for music and food lovers from around the nation, takes place on Main Street in Wilkesboro and celebrates the rich musical history of Wilkes County, the heart of American folk music. Winner of the 2017 IBMA Momentum Event of the Year Award, the festival engages audiences with the best of entertainment, including food, heritage crafts, shopping and children’s activities at all hours of the day (and night).

The powerful lineup of entertainment includes the festival hosts, internationally acclaimed trio The Kruger Brothers; Jim Lauderdale, an American country, bluegrass and Americana singer-songwriter powerhouse; The Steel Wheels, an energetic and popular Americana and progressive bluegrass band; and more than 100 other musicians, chefs, vintners and craft beer brewers from the region.

The complete lineup is available online at www.carolinainthefall.org.

Carolina in the Fall gates open on Friday at 11a and Saturday at 10a with music starting one hour after gates open.

Performances run through 11p on Friday and Saturday.

Folks who attend the festival will enjoy some of North Carolina’s best cuisine as food trucks from across the state vie for the coveted Carolina in the Fall Food Truck Championship Award. On Saturday morning of the festival, food truck chefs present their best dish to a 112

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panel of qualified judges for a truck decal and $500. For guests with a grown-up thirst, local vineyards and regional craft breweries provide a taste of the region’s best adult beverages.

The Chad Lovette Memorial 5k and 10k Trail Run, now in its third year, begins early Saturday morning with checkin for the trail run at 7a; the competition will begin promptly at 8a. The event benefits the American Cancer Society.

The 2018 North Carolina Banjo Championship, sponsored by Deering Banjos and hosted by world-renowned banjoist Jens Kruger of The Kruger Brothers, takes place on Saturday at 8:30a. The contest is open to musicians ages 18 years and younger who earn 3% or less of their annual income from performing music. Previous winners may enter. Twenty musicians may register until 8a.

The Bobby Martin Young Songwriter Competition (BMYSC), for novice songwriters ages 20 and under, begins on Saturday at 8:30a. The competition is

named in memory of Bobby Martin, known as the “Bluegrass Drummer” (1957-2016).

VIP ticket holders are invited to the exclusive Carolina Jam hosted by The Kruger Brothers from 11p until 1a each evening during the festival at the Yadkin Valley Event Center located within the Wilkesboro Holiday Inn Express.

Tickets for Carolina in the Fall Music & Food Festival may be purchased at www.carolinainthefall.org or by calling 336-990-0747. Children ages 12 and under are admitted for free with a paying adult.

Carolina in the Fall Music and Food Festival is presented through the partnership of Heart of Folk, LLC, the Kruger Brothers and the Town of Wilkesboro. To purchase tickets, see the complete lineup of performances, or get more information about the festival, its activities and competitions, vendors and sponsors, visit www.carolinainthefall.org or call 336-990-0747.

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Still a comparatively new kid on the block in only its 6th year, as far as Yadkin Valley events are considered, but the Alpha & Omega Corn Maze event continues to expand and pledges you will have fun on top of fun doing new activities every year.

A 20-acre Agri-tourism Complex, this is truly a family-friendly place of fun in every corner of the farm. This year’s event opens on Saturday, September 8 and runs through November 12.

September hours are Saturday 10a to 9p and Sunday noon to 6p while October and November hours are Friday 5 to 9p, Saturday 10a to 9p and Sunday noon to 6p.

It will difficult to get your kids to agree on what to do first: Giant 5-acre Corn Maze, 3-acre Hay Bale Maze, Corn Cob Express, Cannon Ball Pipe Slide, Horse Drawn Wagon Rides, Duck Race, Cow Milking Contest, Corn Hole/Horseshoes, Corn Box, Tug of War, Animal Acres, Hayride, Steer Roping, See Saws, Pedal Tractors, Corn Shaped Bounce House and Fire Pits.

Make a day of it…eat under a large covered pavilion/picnic tables with delicious foods available such as BBQ, cheese- and hamburgers, corn dogs, hot dogs, and so much more. Restock treats at a full snack bar and be comfortable with indoor restrooms.

Admission is $11 per person; kids 3 and under are free.

Plan ahead for a family reunion, Scout Troops, Church Groups, Birthday Parties, Weddings/Receptions, Staff Development, Company Picnics and more! Group rates are $9 per person for a group of 20+. Ask about the group meal deals at $4 a person. Buy a one-day comeback pass for $6 or a season pass for $40.

Call or visit the website for ticket and price information.

336-466-5402 or email: alphaomegacornmaze@gmail.com

alphaomegacornmaze.com

1129 Cheek Road, Hamptonville, NC 27020

Open

Now thru October 13

1141 Tennessee St. Yadkinville

Located off US 601 North behind Yadkinville Town Park and Papa Johns Pizza ya dkin va l le y w ee ke nds .com

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WRITER / PHOTOS

Lisa R. Turney, site manager, Horne Creek Living Historical Farm; Lee Calhoun, author Old Southern Apples When you think of apples in America, you probably think of the enormous output of Washington State filling the supermarket shelves. Or, perhaps you think of New York State with its beautiful orchards and the hundred years of outstanding apple breeding work at Geneva. Or, you may think of New England with its cider tradition and its love of the McIntosh apple.

Apples in the South may not come to mind at all, and perhaps rightly so. But there was a time when apples were grown everywhere in the South and were an important part of subsistence farming and the southern diet. Let me briefly tell you about those days–the Golden Age of apples in the South.

We don’t know if the English settlers at Jamestown, Virginia grew apple trees.

We do know Lord Baltimore instructed the 1634 settlers in Maryland to carry “kernalls of pears and apples, especially of Pipins, Pearmains and Deesons, for making thereafter of Cider and Perry.”

Numerous and productive seedling orchards were described growing in North Carolina, Virginia and Maryland in the mid-1600s.

Except for apple breeders, no one today grows seedling apple trees. We understand planting an apple seed is a 114

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kind of Russian roulette with seedling trees running the gamut from bearing pretty sorry apples to pretty good ones.

Look at it from the perspective of a settler on the frontier, clearing a piece of land in the 1600s or 1700s in Virginia, Georgia or Tennessee. He needed apples to feed his large family, but could not afford to buy grafted trees, even if they were available. He needed apples for frying, stewing and baking; for making cider, vinegar and brandy; for drying in the sun or in a heated dry house and for making preserves and apple butter.

But, most of all, he needed apples that could be picked and eaten fresh from June to November, and he needed lateripening apples to be stored in cellars during the winter months. With all of these uses even mediocre apples found a place at the table and the worst of the fruit was fed to livestock. It should come as no surprise that seedling orchards were the norm in the South from the early 1600s to the mid-1800s a period of 250 years. Writing in 1725, a professor at William and Mary College said he never heard of anyone grafting fruit trees in Virginia. It wasn’t until after 1750 that a few small nurseries were opened in Virginia and South Carolina, catering mostly to the large planters

near the coast. Settlers pushing inland outran these coastal nurseries and continued planting seedling orchards until the frontier passed from the South about 1850. The number of seedling apples trees grown in the South was in the millions. Apples were grown in large numbers in every state including Florida.

While growing seedlings is a gamble, once in a long while the gamble pays off.

Some seedling trees were found to bear outstanding fruit or to be better adapted to the southern growing conditions.

These trees found favor with their owners and were given names, and their root-sprouts were dug up to replace inferior trees or given to neighbors. Over a period of perhaps fifty years, outstanding cultivars slowly spread through rural communities almost always by root sprouts. Because of the isolation of southern rural communities due to both distance and bad roads, each rural area would develop several favored cultivars to produce specific apples such as drying apples, cider apples or winter keepers.

By 1800 the frontier in the South had pushed west of the Appalachians and much of the South was more settled and prosperous. Thus, beginning about 1800 and increasingly during the 19th century, small nurseries were established yad kin valle yma gazin e.co m

throughout the South and slowly replaced the hit and miss seedling orchards with superior grafted trees. These small nurseries were quick to begin grafting and selling the favored local cultivars as well as cultivars from nearby communities and even from other states.

For example: a Quaker, Abijah Pinson, started the first documented nursery in North Carolina in Westfield in 1806, and the first nursery in Kentucky as founded in 1790 by Edward Darnaby.

By the 1850s, several southern nurseries had come to the forefront because of their size. Each listed a large number of apple cultivars in its catalog. Lindley’s Nursery in Greensboro, North Carolina listed 169 apple cultivars in its 1853 catalog.

The Franklin Davis Nursery in Richmond and Baltimore had over 300 apple cultivars in its 1858 catalog. The Fruitlands Nursery in Augusta, Georgia, listed over 200 cultivars in its 1861 catalog. The Pomaria Nursery in South Carolina had 500 apple cultivars in its orchard in 1860, of which 300 were of southern origin. Finally, the Forest Nursery of Todd County, Kentucky listed 373 apple cultivars in its 1870 catalog.

Most southern nurseries, large and small alike, used traveling salesmen called tree peddlers to sell their nursery stock.

These peddlers visited even isolated farms by horseback or wagon touting the advantages of grafted fruit trees and enticing customers using color lithographed pictures in salesmen’s books. The net result was that by 1860 few seedling trees were being planted in the South, and new farm orchards were established using grafted trees, mainly of favored and adapted southern cultivars.

All of this activity had to do almost entirely with farm orchards where the fruit was consumed on the farm or perhaps peddled from the back of a wagon in a nearby town. Commercial orchards in the South lacked one essential ingredient – cheap, reliable and fast transportation to distant markets.

This deficiency was solved in the 1880s when the railroad pushed into the Appalachian Mountains and into Arkansas.

The coming of the railroad set the stage for a thirty-year “apple boom” in the South – the likes of which will never again be seen.

In almost every southern state massive plantings of apple trees took place as the South prepared to be the main provider of apples to the burgeoning industrial cities of America and Europe. Maryland, Virginia, North Carolina and Georgia were caught up in the apple boom, but the greatest boom of all took place in the Ozarks of northern Arkansas. By 1890 Arkansas had 2,000,000 bearing apple trees, and this increased to over 7,000,000 trees in 1910. Benton County alone had 2,000,000 trees in 1910, more than any other county in the nation.

It could not last! Over production, poorly sited orchards, falling prices after World War I and competition especially from the West Coast doomed the southern apple boom. Add to this the rapid decline in popularity of the Ben Davis apple (the main apple of the southern boom), and the contraction of southern apple orcharding was quick and painful. The South has been a relatively minor player in commercial apple orcharding ever since.

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also doomed farm orchards. Urbanization of the South, lowcost foods shipped from far away, and the mechanization of southern farms all played a part in apple trees being uprooted or allowed to die on southern farms. Of the 1,800 named southern apple cultivars, over 1000 are considered extinct. In 1995, however, the publication of Lee Calhoun’s book, Old Southern Apples, gave impetus and focus to the search for old cultivars, resulting in the South saving more of its heirloom apples than any other part of the country. Today, thanks to a small band of apple hunters, hundreds of southern cultivars have been found and more are being rediscovered each year.

Having unique collections of apple varieties in private hands is worrisome, however. A permanent preservation orchard was needed.

Because old southern apple varieties are part of our agricultural heritage, a preservation orchard fell perfectly into the mission of Horne Creek Living Historical Farm. Located in Surry County adjacent to the Yadkin River Section of Pilot Mountain State Park, Horne Creek Living Historical Farm is restoring and reconstructing a farm once owned by Thomas and Charlotte Hauser and showcasing typical middle-class farm life from 1900 to 1910. In 1997, Lee and Edith Calhoun offered to graft 800 apple trees for Horne Creek to establish the Southern Heritage Apple Orchard. The following year, armed with monetary support from the State of North Carolina and Horne Creek Farm’s non-profit organization, the North Carolina Living Historical Farm Committee, Inc. site staff, volunteers, and several local companies cleared a fiveacre field, cut a road into the site, enclosed it with an 8-foot deer fence, dug a well and installed an underground water system to provide drip irrigation to the trees. Two hundred of the envisioned eight hundred apple trees were planted in 1999, followed by two hundred each year through 2002.

Since that time, additional varieties have been discovered and added to the repository. As of 2018, Horne Creek has 850 trees in the orchard. Many of these varieties are no longer commercially available making Horne Creek’s orchard a genetic repository of international significance Preservation of apple trees is not easy. The only sure way is to grow two trees of each variety so a dead tree can be replaced by grafting a replacement from the remaining tree. The Southern Heritage Apple Orchard has two trees for each of the 400 varieties. One is a rather large, free-standing tree and the second is a smaller supported tree. The free-standing trees are semi-dwarfs producing a tree about 12-inches height.

These trees should live over 50 years and can be sprayed, pruned and picked from the ground. They are planted 12’ apart in rows 18’ apart. The small trees are dwarfs resulting in a tree less than eight feet tall and may be expected to live for over 30 years. Because dwarf trees have a limited root system, each tree is supported on a wire trellis and trained to grow in a flat, or two-dimensional shape. This method of shaping and growing small fruit trees on wires was developed in France in the 1800s and is called espalier. The heritage orchard will use five classic French espalier shapes. These espalier shapes save room by allowing trees to be grown close together (some as close as two feet) and have great eye appeal.

By 2008, it was evident a horticulturist was needed to ensure the success of the orchard project. So soon after, Jason 116

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Bowen, armed with a horticultural degree from NC State University, was hired to serve in that position. Lee Calhoun, who is considered the country’s leading authority on old southern apple varieties, has worked closely with Jason for 10 years sharing his vast wealth of knowledge and experience related to southern apples.

Within the Division of State Historic Sites, the Southern Heritage Apple Orchard at Horne Creek Farm is unique. As would be expected, the division focuses on preserving historic houses, battlefields, artifact collections and their attendant stories for the enjoyment and edification of the public. Maintenance, landscape and horticultural positions at the sites have emphasized lawn care, building maintenance and event support. The orchard at Horne Creek Farm however, represents something radically different. The research and preservation undertaken within the orchard is more akin to the work performed at the North Carolina Zoo, at the Museum of Natural Sciences or at the state’s botanical gardens. At the same time, the orchard has not only undertaken a commercial aspect to generate funding for its own operation, but that of the historic site as well.

In the intervening years since the orchard was established, a lot of neat things have been going on: •The site now sells apples—usually from late July—early November, as well as grafted apple trees. Both are sold at the site’s Annual Cornshucking Frolic in October and grafted trees are also sold at the site’s Annual Arbor Day Apple Tree celebration in the spring.

•In terms of interpretation and education, site staff conduct tours of the orchard, recruit and train volunteers to assist in maintaining the project, provide seminars and workshops to the public on southern heirloom apple varieties, grafting techniques, pruning, espaliering methods, and the use of apples in the kitchen.

•The orchard is a “living laboratory” where students from local high schools, Surry Community and Davidson Community colleges, universities, agricultural extension agencies and Master Gardener Clubs can obtain hands-on experience related to grafting, planting, pest identification and overall care of heirloom apple trees.

•As part of the horticulturist’s job at the Southern Heritage Apple Orchard, historical research and maintenance of records into the provenance and genealogy of sources of apple propagators and owners is continually on-going. In addition, approximately 5 years ago, Jason started working with Seth Cohen at Appalachian State University to determine BRIX, NH4, amino acids, tannins and acidity content and other genetic specifics regarding apple varieties maintained in the orchard. This is important because it will enable the site to work with hard cider companies who desire to use heirloom apples with specific characteristics to make their products better. Further research activities include the maintenance of records (for 8+ years) of bloom times and ripening times for these southern apple varieties. All of this research is cutting edge.

No one has ever carried out research of this type before on heirloom apple varieties of the South.

•As a measure of the orchard’s genetic importance and outreach, Horne Creek’s staff have partnered with Kevin Hauser of Kuffle Creek Apple Nursery in California, and esyad kin valle yma gazin e.co m

tablished an international component for the SHAO and Horne Creek Farm.

Jason and Kevin have determined which varieties the SHAO contains that would work well in the climates of countries throughout Africa. Because of their work, a number of our varieties have been grafted and planted by the non-profit organization, “Apples for Africa” in 60 orchards throughout the African continent. These apple varieties enable the people, (particularly widows and orphans) in the war-torn countries of Rwanda, Uganda, Zambia, Congo, Sierra Leone and South Sudan to raise a crop which does not need to be replanted each year. More significantly, it allows them to raise and sell produce which brings in eight times more money than crops typically grown there. Finally, some of our apple varieties are also in the Nakivale Refugee Settlement in Uganda, a project of the United Nations High Commission for Refugees.

•In 2018, Horne Creek established the “Instructional Heirloom Apple Orchard for Schools” program. It gives Horne Creek a means to further spread the heirloom apple varieties grown in its Southern Heritage Apple Orchard, promote the site, educate children about food production and to provide them with the enjoyment of fruit produced by their own hands. The program will be a competitive one for teachers and schools going forward.

“The staff wanted the first school to be a Title I local school from an urban environment that had a relationship with Horne Creek Farm. Kimberly Park Elementary School in Winston-Salem fit those requirements,” Site Manager Lisa Turney explained. “Mrs. Vanessa Flynt has brought students from the school to Horne Creek for hands-on experiences for many years.”

This past April, Turney contacted school officials and informed them of the award. When selecting the varieties for the school, Turney and Bowen chose Calhoun’s favorite variety, the Blacktwig, along with Carolina Red June and two Limbertwig varieties. Approximately 20 enthusiastic students joined Horne Creek personnel and teacher Flynt to plant the trees. Planting day was April 14, during the school’s annual clean-up. One tree was planted on the playground for younger children, two ya dkin va l le y w ee ke nds .com

Kimberly Park students

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in the playground for older children and one in a community garden. “The kids were so excited to be planting the trees at their school,” Turney recalls. “They promised to take care of the them and one youngster even committed to watering them during the summer.”

“The heirloom apple trees donated by Horne Creek Farm are a great contribution to our school and community,” observed Assistant Principal Janel Sharpe. “Not only will the trees serve as an instructional resource, but they will teach our students responsibility and hard work.”

Future schools will be selected for participation based on entries from teachers explaining why their school should be selected and the resources they have to keep the trees alive and well. Horne Creek Farm will do a call for submissions in late October, with an application deadline of December 15, 2018.

With all these activities going on, the Southern Heritage Apple Orchard is rapidly the place to come to learn about old southern apples. As such, Lee Calhoun’s vision is becoming reality and his legacy is safe in good hands.

Quite literally you can take steps back in time at the Annual Cornshucking Frolic at Horne Creek Living History Farm on October 20 from 10 to 5. The rural Pinnacle landscape sets the stage for period life demonstrations at the Hauser family farm in the early 1900s.

To learn more or visit the farm: Horne Creek Farm 308 Horne Creek Farm Road, Pinnacle, N.C. 27043 Phone: (336) 325-2298 Email: hornecreek@ncdcr.gov. www.nchistoricsites.org/horne/horne

Historic Bethania’s Black Walnut Festival September 29 Fall and festivals go together like bread and butter. And the Black Walnut Festival in Bethania is no exception. This year’s festival will be held from 10a to 4p on Saturday, September 29 at the Historic Bethania Visitor Center, 5393 Ham Horton Lane with a lively celebration of music, beer, food at Muddy Creek Café and booths filled with handmade crafts from local makers and artisans and, of course, black walnuts for sale. Free parking is provided and a free shuttle service will bring visitors back and forth to the festival. Dr. Michele Williams, visitor services manager for Historic Bethania, says “Every year visitors come from across North Carolina as well as many of the surrounding states to participate.”

Open House at Black Cat Railroad Club September 9th and October 14th so come have fun with the Trains from 10a to 2p. Everybody's invited to enjoy 10 trains running at the same time through mountains and valleys, over bridges, trestles and through towns plus 2 layouts for the tykes to play with.

No charge as we are a non-profit (501-3c) but we do gladly accept donations so we can keep trains running at 800 Elizabeth Street, North Wilkesboro 118

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The Stokes Arts Council presents the Stokes Stomp Festival on the Dan on Sep. 8 (9:30 to 6) & 9 (11 to 5). Arts come alive in Moratock Park, Danbury, live music, crafts, water demonstrations, great parade (10 on Sat.), Rubber duck race, homemade foods. 1045 Sheppard Mill Road.

On September 8 join the fun at the Remember Rockford Reunion in historical Rockford beginning with a welcome at 10a. Nonsuch Playmakers, BBQ lunch A/$10; kids/$5. Larry Brindle lectures on Sgt. York, WWI. Copiers on site to share descendant information. rememberrockford.com

October 7-November 16 The Watercolor Society of North Carolina’s 2018 annual juried exhibition will be at the Florence Thomas Art School, 10 S. Jefferson Avenue, West Jefferson, NC 278694.

Exhibit hours are Monday – Saturday 10 a.m. – 5 p.m.

For additional information call 336-846-3827 florenceartschool.org. Admission free.

Older adults/caregivers are invited

October 19 from 9a to 3p to an inaugural free health and wellness day/fair on the main Surry Community College campus in Dobson.

Call 336-783-8500 for a free lunch ticket from Hwy. 55 Restaurant and directional information.

The day is divided in half—you get to choose from four sessions of varied topics that interest you. If you can’t make it this year, mark your calendar for the 2019 day/fair!

Last 2018 Richmond Hill Open House on Saturday, October 20 with Civil War reenactors and cannon blasts!

Author/Historian Michael Hardy will be on hand.

Event is from 2 to 4:30p.

Location is 4641 Law School Rd., East Bend, NC 27018, 336-840-7902.

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2018 Sonker Festival, the first Saturday of October. October 6 Enjoy live old timey regional music, (bring a chair), admission is free and bowls of sonker-a deep dish fruit pie- will be for sale at the Edwards Franklin House in Lowgap from 1p to 5p.

Mount Airy Food Truck Fes"val on October 7, from noon to 6, with food, beer, music and Mayberry.

See the Whi%ling Wall and the fantas"c Mt. Airy Regional Museum. mountairydowntown.org

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

Saturday, October 6 • 10am to 5pm King Central Park, 302 Kirby Road, King, North Carolina You’ll enjoy music from the 50s, oldies, bluegrass and gospel music on two stages.

Over 100 vendors, kids’ area, horseshoe pitching, and corn hole tournaments, Little Blue Choo train rides all day, heritage demos, Inflatable Village, face and hair painting, pumpkin decorating, Balloon Lady.

10 food booths will satisfy any kind of hunger pains!

For more information call the King Chamber of Commerce at 336-983-9308 120

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Saturday, October 6 KingFest 2018 held in Central Park in King at 302 Kirby Road.

Admission and parking are free.

You’ll enjoy music from the 50s, oldies, bluegrass and gospel music on two stages.

Over 100 vendors, kids’ area, horseshoe pitching, and corn hole tournaments, Little Blue Choo train rides all day, heritage demos, Inflatable Village, face and hair painting, pumpkin decorating, Balloon Lady.

10 food booths satisfy any kind of hunger pains!

For more information call 336-983-9308.

Wilkes Art Gallery Inc. 913 C. Street, North Wilkesboro,

Featuring Artists: Ward Nichols & Bill Johnston An Exhibition of Oil Paintings and Pottery Exhibit Dates: October 26th through December 22nd Opening Reception: Friday, October 26th from 6 to 8 pm ya dkin va l le y w ee ke nds .com

For more information contact Wilkes Art Gallery @ 336-667-2841 or email cindy@wilkesartgallery.org Website: wilkesartgallery.org Septem ber-O cto be r 2 018

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First Saturday in October

October 6 8am-5pm It’s that time of year...apple harvest and the best place to be is North Wilkesboro where the mountains begins and music never ends and that’s the 41th Brushy Mountain Apple Festival on Saturday, October 6th. Start the family event Friday evening with music and food vendors at the Brushy Mountain Apple Festival Park from 6p to 9p on the corner of 10th and Main streets.

Bring your own chair.

This festival is one of the largest FREE one-day of arts and crafts festivals in the Southeast. It’s impossible to describe accurately the size, the foods, crafts, music and activities you will encounter at the festival, so the Ruritans offer you a guide. Once you arrive head for the Information Booth and pick up your copy of the Souvenir Program which contains a map of the festival so you won’t miss a thing.

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There’s something for everyone in your family—you will be impressed with the 425 arts and crafts booths with dry flowers, soap and chair making, heritage demos, quilting, baskets, nature birdhouses, woodworking, alpaca items, my fav, handthrown pottery, and so much more, whew, let me get my breath. Now let’s start with the foods.

100 concessions booths offer you blooming onions, mac & cheese, chicken on a stick, corn on the cob, popcorn balls, gyros, funnel cakes, fresh squeezed orange and lemonades, Cajun sausage Po-boys, pizza, hit’n miss homemade ice cream and so much more to please your tastebuds!

Of course there are loads of apples in cider, apple butter, dried apples, candied apples of every flavor, on site fried apple pies—a culinary winner for sure, a variety of bagged apples from regional

This fes"val is well known for it’s foods and cra#s.

orchards and even heritage apple tree seedlings for sale.

To rest awhile, there are four music stages for regional music, bluegrass, country, folk, gospel and Appalachian Heritage and as well as dancing: cloggers, rope skippers, square and folk dancers.

Once your tummy and feet have taken a break, take your kids on a horse carriage or train ride, enjoy the petting zoo, the antique machinery, the vintage cars on display, by the way, face painting is not just for kids, and then you can tackle the rock climbing wall or just supervise!

Operated by the Brushy Mountain Ruritan Club all proceeds are donated to the Wilkes community.

Brushy Mountain Ruritan Club, P.O.B. 129, Moravian Falls, N.C.28654 or call 336-921-3499.

visit applefestival.net

201 N. State St., Yadkinville (336) 679.8816 825 N. Bridge St., Elkin (336) 835.4288 cms-insurance.com

3rd ANNUAL

BIG ELKIN BREWFEST One of the Yadkin Valley’s most popular new events returns for it’s third year with a new date and time.

The BIG ELKIN BREWFEST, sponsored by the Yadkin Valley Chamber of Commerce, is elaborating the rapidly growing North Carolina Craft Beer industry. Now a late fall event moving on Saturday, October 27, the location remains the same—Elkin’s Municipal Park, 399 US Hwy. 268 West.

The gates open at 11 for VIP ticket holders and one hour of early sampling. Noon to 4p is for the general public entry.

The Park is bordered by the picturesque Big Elk Creek and offers lots of free parking, strolling paths, a covered stage for the live music, bleachers and lots of grass to spread a blanket for relaxed listening.

Enjoy sampling the finest North Carolina craft beers, eat delicious food trucks fare as well as local venues such as 13 Bones, Baguettaboutit, El Taco and Wolf Down.

Live music features the talents of Crossing Avery from 11 to 12; Will Jones Band from 12:30 to 2 followed by Paul Hammes’ Band from 2:30 to 4.

Will Jones Band A Sampling of the Brewers Attending: Angry Troll - Elkin Skull Camp Brewing - Elkin White Elephant Beer Company Mount Airy Fullsteam Brewery - Durham New Sarum Brewing Company - Salisbury Wise Man Brewing - Winston-Salem

Advance tickets are $20 until October 14 through Eventbrite. Tickets at the gate are $25. VIP tickets are $50 affords one hour early entrance before the crowd enters with unlimited tasting, 2 pint tokens, a VIP Food Booth visit, BREWFEST tasting cup and special parking. You are able to pick up tickets at the Chamber Office until October 25; mailable until October 19.

To learn more visit BigElkinBrewfest.com; Facebook or call the Yadkin Valley Chamber of Commerce at 336-526-1111 124

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The Autumn Leaves Festival, October 12 - 14, has been a huge event for decades known for its mile of vendor tents in downtown Mount Airy. The fest is sponsored by the Greater Mount Airy Chamber of Commerce. You’ll find everything is bigger and better with more expansion to come, says festival director Travis Frye. This year adds 50 more to the over 200 craftsmen and talented artisan vendors spreadiing out to Renfro St. on hand. Music jams of Mount Airy’s rich musical heritage of Old-Time, Blue Grass and Gospel will be at the intersections of Raleigh Ave. and the banking district for more seating and more dancing!

Expect delicious food: the keyword is Amish donuts, seconded only by “Food for the Soul,” an age-old menu of ham biscuits, collards and cornbread. New this year is Cocoa Forte serving chocolate dipped frozen cheesecake on a stick amd Wolf Down food truck with Mexican cuisine.

Friday and Saturday event hours are 9a to 9p. Sunday hours are noon to 6p.

A reminder: no pets are allowed in the festival area.

For any questions call 800-948-0949 and ask for Travis or visit autumnleavesfestival.com for a schedule of events. photos by Cindy Mar"n

Sample the finest North Carolina Craft Beers & Ciders From every corner of the State

at the 3rd Annual BIG ELKIN BREWFEST Food Truck Vendors • Local Foods • Entertainment

Saturday, October 27 • 11am to 4pm Elkin Municipal Park • 399 US Hwy 268 West Tasting Tickets $20 in advance at Eventbrite.com $25 at the gate tickets include Unlimited Tastings and a special tasting cup with logo

$50 VIP tickets include Unlimited Tasting, EARLY ADMISSION 11a ­ 12pm, a tasting cup with logo, special parking, VIP Food Booth, two pint tokens

Kids 12 & younger free To learn more visit BigElkinBrewfest.com; Facebook or call the Yadkin Valley Chamber of Commerce at 336­526­1111 ya dkin va l le y w ee ke nds .com

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The young & the young at heart love the excitement of a FAIR! Autumn in North Carolina ushers in nice weather, changing leaves and outdoor fairs to celebrate the season.

Sep.1-9 Sep.7-11 Sep. 12-16 Sep. 15-23 Sep. 18-23 Sep. 28-Oct 7 A scene from the Stokes County Agricultural Fair.

Oct. 11-21

Iredell County Fair, Statesville Surry County Fair, Mt. Airy Stokes County Agricultural Fair, King Rowan County Agricultural & Industrial Fair, Salisbury Davidson County Agricultural Fair, Lexington Dixie Classic Fair, Winston-Salem “Nothing Could Be Finer,�

N.C. State Fair, Raleigh

An October 27th festival that is packed to the brim with activities, the Lexington BBQ Festival offers up a Wine Garden, Tour de Pig race,exhibit by the Antique Auto Club, Hogway Speedway (yes, racing pigs!), Dog Team Shows, Souvenir Tent, BMX Stunt Shows and best of all - BBQ Tents - Lexington Style!

Forsyth County Extension offers free gardening programs: November 2 Composting at Home November 14How to Grow & Bloom Orchids Contact the Forsyth County Center for more details and to register for free programs: 336-703-2852.

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riding high Harley Davidson Registration: 10 to noon Last bike in 5p Final stop: Double D Burnout Saloon $100,000 Needed for Medical Expenses and Travel Mason is the 6-year old son of Winston-Salem firefighter Robert Tilley and his wife Kari. Mason was born with Heterataxy, a rare disorder that causes complex congenital heart defects. He has already undergone nine open heart and three abdominal surgeries along with multiple other procedures. With the complexity of his care, he must undergo treatment at Boston’s Children’s Hospital.

BBQ Dinner at Double D for $5.00 Riders/$20 Passenger/$10 Best Hand/$100 Worst Hand/$50 50/50 Prizes Live Band Donations or Preregistration PayPal fireandironmc143@gmail.com Use Friends & Family Indicate Mason in the comments Guests: Hampton Inn, $109 150 Clayton Forest Drive Kernersville, NC 336-377-3000

Dow

Firefighters Helping Firefighters Ride for Mason...

Airy

September 29th

M o n u w nt o tn

Downtown Business Association

Join us in Downtown Mount Airy for these family events September September 8 Hot Dog Eating Contest September 15 Mayberry Cool Cars & Rods Cruise In September 16 History Talks Mount Airy Museum September 23 Whittling Wall Celebration September 24-30 Mayberry Days

October

October 7 Mayberry Food Truck Festival October 12-14 Autumn Leaves Festival October 20 History Talks Mount Airy Museum October 20 Mayberry Cool Cars & Rods Cruise In (Halloween theme) October 20 Michael Cleveland and Flamekeeper Earle Theatre October 27 Boo Bash October 27 5K Zombie Run October 31 Trick or Treat Downtown

November

November 8 Girls Night Out November 17 Artwalk November 17 Mayberry Half Marathon November 17 Balsam Range - Earle Theatre November 24 Christmas Parade November 29 Tree Lighting

Now is the perfect time to visit!

December

December 1 Downtown Open House December 1-2 Tour Of Homes December 31 Sheriff's Badge Raising & New Years Eve Party

Ongoing Events

Old Time and Bluegrass Jam - Earle Theatre, Thursdays 7pm Storybook Museum kids program Mount Air Museum 1st Fridays 10:30am WPAQ Merry Go Round (live traditional music) Earle Theatre, Saturdays 11-1:30pm This project was supported by the N.C. Arts Council, a division of the Department of Natural & Cultural Resources. www.NCArts.org.

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An invitation to participate!

On the 11th hour of the 11th day of the 11th month in 1918, the first World War ended as the guns fell silent. The United States Congress designated Armistice Day (now known as Veterans’ Day) to honor and promote peace.

The Department of Natural and Cultural Resources invites you to lead a bell-ringing effort in your county on November 11.

Our goal is for bells to ring in all 100 of NC’s counties. Help us find bells of all shapes and sizes in churches, government buildings or even hand-bells:

Ring 11 times at 11:00a on November 11th... to remember the hope of peace.

Contact Adrienne Berney at adrienne.berney@ncdcr.gov or 919-807-7418.

For more information on our World War I centennial, visit www.ncdcr.gov/worldwarI

Looking for Halloween Fun! Oct. 13 Dark in the Park, Historic Bethabara Park Oct. 14 Trail of Treats, South Fork Park, Winston-Salem Oct. 15 Ghosts in the Park Storytelling, Cedarock Historical Farm, Burlington, $ Oct. 22 Pumpkin Run, Fourth of July Park, Kernersville, $ Oct. 22 Spooky Gingerbread House Workshop, Children’s Museum, Winston-Salem, $ Oct. 22 Trick-or-Treating, SciWorks, Winston-Salem, $ Oct. 22-23Boo at the Zoo, Asheboro, $ Oct. 27 Trunk-or-Treat, Kernersville Oct. 28 Halloween Adventure, Children’s Museum, Winston-Salem, $ Oct. 28-29 Legends and Lanterns Halloween Tours, Old Salem, $ Oct. 28-31 House of Horror, Top Priority Care, Winston-Salem, $

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Oct. 29 Autumn Festival, Heavenview United Pentecostal Church, Winston-Salem Oct. 29 Lewisville Library Friends Halloween Party Oct. 30 Truck & Treat, Children’s Museum, Winston-Salem, $ Oct. 30 Trick or Treat in Old Salem Oct. 31 Annual Trick or Treat, downtown Kernersville Oct. 31 Halloween Spooktacular Fest, Brock Recreation Center, Mocksville, $ Oct. 31 Trick or Treat at Your Library, Kernersville Branch yad kin valle yma gazin e.co m

Sco& Lewis

Watching the Dancing Ladies!

WRITER

Scott Lewis

When “dog days’ heat of summer” are over and gone, most guys are hitting the deer blinds or back into the fishing big time getting the most out of their sport until the dead of cold winter sets in.

Dog days are killers, the heat just takes it out of you and the fish are looking for better water whether you are on a local lake or pond. Setting on the water at 90 plus degrees is not what I call fun anymore, I favor the 60s and 70s temperatures. After spending several weeks on the road working I was ready for some fishing and going to see the ladies. This particular day I was going to a 12 acre pond and hopefully find one of those monsters that live under the overhanging branches next to the deeper side of the lake. Knowing the jig bit was coming on, I tossed a black and blue jig under the low lying branch.

I let it sink, jiggle once, twice then there it was… “peck”… the “bump” I was looking for so I set the hook and whoa it was on! Down, down, down it went.

I was telling myself you got this one! But down deep I was worried, I did not want to lose it. I fought it for what seemed like 30 minutes, but actually it was closer to five before I turned it and she started up! Looking for it to come out of the water shaking its head trying to get off the hook and beat me, but no, ya dkin va l le y w ee ke nds .com

it didn’t happen that way. It floated up and was about a ten to fifteen pound snapping turtle! When it opened its mouth all I could see were jaws. I shook it off and was glad to see it go. I looked over my shoulder and I as I turned around looking over the pond, there they were. The morning air had begun to change in temperature and the ladies started coming out to do their dance.

Getting to see the ladies dance, well, you have to be on the lake just at the right time!

Timing is everything. Being on the lake early morning just as the water is starting to cool down is when the ladies will appear. When the water has the heat from the summer and the new fall cool morning air mixing with it, it will cause a fog over areas of the lake and on some mornings if the air is blowing just right as nature has planned, it will begin to make little swirls in the air on top of the water.

They look like little funnels all over the

lake rising toward the sky and they blow away. You will see them more on small ponds verse large lakes, but being out there with them coming up around you is one of the blessings of fishing.

I love watching them just for the beauty of nature, but also knowing the water is getting at its best and the fish are starting to feed. If you talk to the pros they will tell it has to do with the thermo cline, fog vapors, etc. which is the heat or coolness of the water turning over for the season. But for me, it’s all about watching the ladies. My mom at 80-years of age was taking classical ball room dancing and these ladies remind me of her and her dancing so gracefully and quietly.

It’s not always all about fishing for me, but my love for the game and the beauty that God give us and shares with us in nature every day. Enjoy each day and I hope you too get to see the ladies dancing like I have!

When Scott isn't fishing, you will find him on the job with his business, Safety & Technical Solutions, Inc., developing safety programs and manuals, MSDS manuals, and assisting businesses in meeting OSHA and DOT requirements.

Scott can be reached at Scott@SafetyandTechnicalSolutions.com

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

Compassionate Care of farm, companion and exotic animals

Farmland Veterinary Clinic, P.A. Farm, Home and Office Calls

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

Robin N. Brock, D.V.M.

www.farmlandvet.com

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your pet’s WRITER & PHOTOS

Good Health

Robin Brock, D.V.M.

PACKING IN THE SMOKIES PART 5: Springhouse Branch Trail Robin Brock, D.V.M. We are camped at Mill Creek campsite in the Great Smoky Mountains National Park on the morning of the second day of our adventure. The first task of the morning is to take the horses down to the creek for a drink and then get breakfast together. Breakfast on the trail for the horses involves hay cubes and grain. I do my horses a favor and chop the cubes up a bit with a hammer so they are easier to chew. The grain and cubes then go into a bag which is strapped around the horse’s head so they can eat out of it. We have found that it is helpful to give the horses enough slack in their tie lines so that their heads can reach the ground. Being able to use the ground to push their noses into the bottom of the bag helps them eat without spilling their food.

After breakfast, our packs are two meals lighter and have to be re-packed and weighed. Patrick will get to lose his pommel bags as they are now empty and there is new room in the panniers to stow them. We are all loaded up and back on the trail by late morning. There is no real reason to rush since our second camp is only a little over seven miles away. Even in mountainous terrain, this should only be a 3-4 hour ride.

Springhouse Branch Trail follows Mill Creek for a very short distance before it turns off to find Springhouse branch.

The first third or more of the trail follows one of these waterways through the forest with several opportunities for the horses to drink as the trail meanders 13 0

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across the water. I chuckled later when I read an account of this trail by a hiker describing “wet messy creek crossings.”

One’s perspective is much different when your horse is the one getting its feet wet instead of you. A seasoned trail horse appreciates any chance to get his feet wet if it means he gets to take a drink during a long hard trek.

From the last wet crossing of Springhouse branch, the trail starts a pretty good climb up to Forney Ridge. Springhouse Branch trail meets up with the Forney Ridge Trail at a nice grassy intersection. Horses really appreciate stops at grassy intersections. This seemed like a perfect place to stop and have lunch.

Since Park rules strictly prohibit grazing of livestock along the trail, I can’t tell you that our horses enjoyed a grassy snack while we were eating. However, I can tell you that they got to snack on leftover apples after our meal. I always pack two apples for each day. Since I usually only eat half of mine and Patrick rarely eats his, the horses get a half apple each for their trail snack.

Springhouse Branch was in pretty good shape up to the Forney Ridge Trail intersection. We only had a couple of small tree limbs which we had to stop and move out of the way. From Forney Ridge onward, things got quite a bit messier. We met a couple of hikers coming up as we were going down the trail.

Meghan was particularly taken with the horses, especially Kitty—an “in your pocket” type of horse and loves any at-

tention she can get. Meghan and Rick were camped on Forney Creek, near our next scheduled camp site. They were out for a day hike and would be back at their campsite for the evening. We would see them again before the day was over.

Shortly after meeting our day hikers, we had to stop. A very large tree had come down and blocked the trail. On its way to the trail corridor, it had knocked down a couple of smaller trees in its path. What was left in the trail was a tangled mess that was too thick to get through on horseback. Meghan and Rick had probably crawled under the mess with their small day pack without giving it much thought but there was no way we could get through on horses.

Our initial assessment was that it would take several hours to cut our way through and we were not sure we could do it safely with our little 18 inch hand saw. We had to turn back or find a way around. There was a pretty steep drop to our left and a pretty steep climb to our right. Patrick scouted downhill and I scouted up.

There was not much of a downhill path available but I found a possible route uphill. It was pretty steep but could be done on foot up and above the root ball of the fallen tree and back down the other side. I led Jose, my older gelding, up and around first. He followed the path I had trimmed out with little difficulty. I tied him on the other side and then crawled under the fallen yad kin valle yma gazin e.co m

tree to get Kitty. She did not like the look of that trail. It was a bit too steep for her liking. Kitty took a couple of steps forward and then took several steps backwards and reared slightly just like her refusals in the trailer.

That is when it happened. Her front legs only came a short distance off the ground when she reared up, but I saw the look of terror in her eyes when she realized that she was not in control. The weight on her back and gravity took over and she flipped backwards—backwards on the side of a relatively narrow trail on the side of a mountain. She went over the edge. With my hand over my

mouth, I muttered “Oh, my God.” The phrase was repeated a bit louder and more shrill twice more as I watched her tumble head over heels three times down the side of a very steep hillside.

Her descent was stopped by a jumble of debri around a fallen tree. “Thank God” I muttered as she hopped to her feet.

Still, I had seen videos of horses finishing a race despite a broken leg because of the adrenaline in their system. Had she broken anything? Were there other injuries? Would we be able to get her back up the hill? The rest of the story will continue in our next edition.

Farmland Veterinary Clinic,P.A. Farm, Home and Office Calls

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

www.farmlandvet.com

TOOLS TO

MASTER ANY FALL PROJECT

1073 Meadowbrook Drive, King 336-983-4331 www.ltdfarmandgarden.com M-F 7:30-5:30 • Sat 7:30-1

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Clemmons Milling Co. 4010 Hampton Road, Clemmons 336-766-6871

M-F 8-5 • Sat 8-1

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Goats: Interesng Farm Animals and Pets WRITER Shannon Holden

The use of goats has increased over the years. More and more people are finding out how helpful they can be and make our lives a little easier. I believe the main reason why people have connected with them so well is because they are hardy animals and aren’t very demanding. Kids can handle them well, they don’t take up too much space, and truly when you look at a goat, you just have to smile and notice their cuteness.

Larger breeds are used more for milk and meat production.

Smaller breeds are mainly used as pets and clearing off land. Several people like smaller goats because they are easier to handle most of the time. The smallest meat breed of goats are the pygmy goats. Since they are smaller, they are easier to handle. Pygmies end up weighing about 75 pounds and are between 16 and 23 inches tall when they reach maturity.

Even though goats are known to be hardy it is still important that you check on them often and make sure they are healthy. If they are being used for clearing off brush or a thick area they could get into something. Hoof care is very important since all their weight is depending on their feet to hold up their body weight. It will depend on the breed and how fast the hooves grow as to when you will need to trim. Most of the time you will need to trim their hooves every six to eight weeks. Every goat is different so you will just have to monitor to see for sure. Foot rot in goats is a major health problem which is caused by aerobic bacteria. They can get it from being in wet, damp soil and manure. You have to especially be aware of this when you’re using goats for rotational grazing in pastures.

Some goat owners like to use them to mow their yard. They place them in their yard & tie them in a spot for a certain amount of time and move when it’s necessary. This is another way to use rotational grazing. Food and water is important just like for any other animal you care for. Grass or hay can be supplemented with a good quality textured or pelleted feed.

Goats are kind of a picky animal about their shelter. Most of them don’t like to be wet so it would be best to have a sheltered area for them to stay dry when it rains or storms. A run-in shed works great. Fencing needs to be very sturdy, durable, and high enough to keep them in. Goats are masters at getting out and can climb very well. Climbing is in their nature so it is good to provide a structure for them to climb on. Homemade wooden structures like stairs or a large dog house work great.

A recent way people are connecting with goats is goat yoga. It may sound silly but it’s become very popular. People will be either in a room or outside doing their yoga with goats running around and hopping on them. It’s a cute and interesting sight to see. If you want to know more about goat yoga then you can look online for entertaining videos.

When it comes down to owning goats, it is very important to know what you’re getting into. They can be a handful but also have a fun personality and can brighten your day.

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Josh Clark, from Yadkinville, with his pet goat “Marvin." Aus"n Gentle, shares a photo of a couple of his pet goats.

Shannon Holden has an Associate Degree in Applied Animal Science Technology from Wilkes Community College.

She is In process of obtaining the Associate Degree in Hor"culture Technology.

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HALLOWEEN FUN AND SAFETY FOR PETS

WRITER MARK STUBIS, AMERICAN HUMANE

October hosts Halloween which means frightening family fun—from costume contests to trick-or-treating. Although Halloween is filled with lighthearted tricks and treats, it’s important to keep safety in mind for every member of the family—including your pets.

Here are a few tips from American Humane to keep you and your fourlegged family members safe and happy this Halloween.

Costumes, while cute, can be dangerous for pets. Costume contests are popular around Halloween; it’s tempting to want to dress up your four-legged friend in is a costume. Who can resist dressing up a pet in a cute witches cape or antler? But if you do choose to dress your pet up in costume, make sure they can move in it comfortably and safely. Avoid costumes requiring tying anything around you pet’s neck that can choke them or costumes; that hang to the ground; that they may stumble over. Let your pet be the judge. If they struggle and are uncomfortable, then maybe it’s best to let them stay dressed as a Corgi rather than a ghost!

Keep your pet away from harmful

Halloween candy and food. Before you give into your pet’s pleading eyes and feed it Halloween candy be aware of the harmful consequences. Chocolate—especially baking chocolate—can be deadly to a dog. Keep all such goodies well out of reach.

The other lurking danger during Halloween is a substance called Xylitol this is a low-calorie sweetener found most commonly in gum and candy. It can be potentially lethal when consumed, even in small quantities. Feed your pet before any guests arrive so it will be less likely to beg and steal food.

Tell your guests of house rules regarding your pet: do not feed them table scraps!

If nicotine and alcohol will be consumed in your home this Halloween, be extra vigilant to keep these items out of your pet’s reach. These substances can be highly toxic—even deadly— to animals.

Keep your home a safe space for your pet. Animals can get stressed with the hustle and bustle of guests and trick-or-treaters. It’s best to keep your pets indoors: provide a safe, quiet, escape-proof room where they can be removed from the energy and excitement of the holiday.

Remember to provide plenty of food, water and let your pet catch up on some Zs! As trick-or-treaters come to your door, there will be many opportunities for your pet to slip out unnoticed. Make sure that your pet always wear current identification tags and consider having your pet microchipped if you haven’t already— watch the door!

Halloween and all the spooky fun that accompanies the holiday is best enjoyed when the entire family if safe and happy. Follow these tips and your pet will have just was much fun as you and your kids this Halloween!

off the bookshelf National Mutt Day is December 2nd… from humble beginnings come great things—Proverbs.

I doubt Cynthia L. Copeland, author of over 25 books, has invested a thousand words in Really Important Stuff My Dog Has Taught Me but the photos and large print fonts say it all. One full page at the book’s conclusion credits all the fantastic canine photography. “Pairing an irresistible photograph with just the right life lesson, every page of this warm and wise book reminds us of what’s important,” says Cynthia.

Really important Stuff My Dog Has Taught Me's cover is lesson #1: Joy is meant to be shared. A dog reminds us that happiness is about disposition not circumstance. He fully embraces every moment of his day, assuming that something wonderful is just about to happen. He celebrates what is right and good with the world, overlooking any imperfections. His enthusiasm for even the most seemingly insignificant events is contagious: Someone is at the door! It’s time for a walk! I found my ball under the table! A dog is a living exclamation point!

Workman Publishing offers the paperback for $12.95. ya dki nva l ley ma gaz ine.co m

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Visit any of our 14 Convenient Locations BEROTH TIRE KERNERSVILLE

What IS That?

presents:

If someone correctly guesses this one, then you all are a truly knowledgeable group!

The tape on the bottom is not part of the item, just there to hold it upright for the picture.

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 Yadkin Valley Magazine Coffee Mug.

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

name, physical mailing address & guess.

If your guess is the first correct entry drawn

WIN $10000

731 E. Mountain St. Kernersville (336)996-2033

STOKES TIRE King-Tobaccoville Rd. King (336) 983-4352

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

MOCK TIRE COUNTRY CLUB 4752 Country Club Rd. Winston-Salem (336) 768-1010

BEROTH TIRE MOCKSVILLE 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

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

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

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

MOCK TIRE at the VILLAGE

The winners will be notified by U.S. mail and announced in the November/December issue.

2534 Lewisville-Clemmons Rd. Clemmons (336) 283-9803

Entries must be received no later than 10/5/18, Winner will be drawn 10/6/18.

All entries become the property of Yadkin Valley Magazine.

Mail your guess to:

Turn to page 136

“What is That Contest” to see the winners Yadkin Valley Magazine from our last 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.

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MOCK TIRE SOUTH PARK 3131 Peters Creek Pkwy.

Winston-Salem (336) 788-0200

MOCK TIRE STRATFORD 834 S. Stratford Rd. Winston-Salem (336)774-0081

MOORESVILLE TIRE 1037 N. Main St. Mooresville (704) 799-3020

Our Two Newest Service Centers are now OPEN and ready to serve you!

BEROTH TIRE MOCKSVILLE 132 Interstate Drive Mocksville. (336) 753-8473

MOCK TIRE at the VILLAGE 2534 Lewisville-Clemmons Rd. Clemmons. (336) 283-9803

www.mockberothtire.com QUALITY CUSTOMER SERVICE SINCE 1957

14 LOCATIONS TO SERVE YOU

What IS That?

collectors

In the last issue...

The item in the July/August issue seems to be another easy guess for our readers. The item is one that many folks have used over the years. It is an antique 3-hole paper punch.

The first correct guess drawn was Lenoir’s Amanda Pennington who will receive a check for $100.

Yadkin Valley mugs go to runner-ups Allen Pierce of Harmony and Gary Doby of Dobson.

One or Two Year Subscriptions to

Yadkin Valley Magazine $25.00 1yr $45.00 2yr

sent first class postage in protective envelope

cherry street farmhouse™

everything for Yadkin Valley Magazine

order now at: cherrystreetfarmhouse.com 13 6

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If you enjoy vintage le&erheads/bills here’s a great one from 1917.

The full color is awesome, very rare and unusual.

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feedback from readers...

One sure thing about history, the more you know, the more you know there’s more... you don’t know.

To our article in the July-August issue on the Morse Family. The feedback we received was incredible. If Barbara and I have talked to one person, from far and wide, we’ve heard from a hundred, now senior citizens, who were patients of Dr. Rosebud.

Many of the stories were of their visit to Rosebud. With it being their very first dental experience, they were already scared to death!

They remembered walking up that LONG set of stairs to get to her office upstairs over Davis Bros.

We were also reminded that Rosebud served the dental needs of prisoners from the county corrections.

We learned an interesting tibet that Rosebud’s husband Leonard Garriott was an architect AND that her first husband (who knew about that!) was a Norman. John Thomas Norman, who passed away in the early 1930s. No wonder I find her fascinating!

We heard many stories about other dentists recognizing her work and complimenting the quality.

A cousin, who at one time lived with Rosebud, told us the photo that we used on the cover as Rosebud mother, was actually Rosebud’s sister Erie. I’m confused!

(She should know, but for 30 years I was certain that was Annie Laurie.)

And to Esther Johnson’s question on how was Rosebud named? Annie Laurie was said to have named her children: Erie for her blue eyes like Lake Erie, Rosebud, because she had lips the color of roses, Italy, because she was as sunny as Italy and son Duke was named for tobacco manufacturer Buck Duke.

One other thought, when someone gives you a photo, an artifact or a memory write it down, right then. The who, what, where, when and how. Use to be I could remember all kinds of the smallest details. Now? Well let’s not dwell on what I’ve forgotten.

Thank you all, for sharing your memories!

John ya dki nva l ley ma gaz ine.co m

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

& Cuckoo Clocks!

Old Town Clock Shop &Repair,Inc. Family Owned and Operated

by Alan and Sandy Moran 3738 Reynolda Road (Highway 67), Winston-Salem (336)924-8807 TUES–FRI 9:30a–5:30p, SAT 9:30a–5:00p www.oldtownclock.com Septem ber-O cto be r 2 018

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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

Five Tips for Women Business Owners Women are an integral part of the workforce, but they have had to overcome many obstacles along the way. Of course, challenges still remain, but women’s success in the working world is worth commemorating – which will happen on American Business Women’s Day Sept. 22. Are you a woman considering “setting up shop” on your own? If so, here are five tips to consider: Balance your goals. It’s possible – perhaps even likely – that your business goals will conflict with your personal financial goals. After all, if you’re purchasing new equipment or services for your business, you’ve got less money – at least for the time being – to put away for your own retirement or your children's education. Hopefully, your investment in your business will pay off in greater income, but, in any case, you will need to balance your personal and professional goals.

Create a retirement plan. As mentioned above, your ability to contribute to a retirement plan may be affected by the amount you put into your business – but that certainly doesn’t mean you shouldn’t have a retirement plan. In fact, for your future financial security, it’s essential that you launch such a plan. Fortunately, small-business owners have a choice of plans, including an “owner-only” 401(k), SEP-IRA and SIM-

PLE IRA. Although the various plans have different requirements and contribution limits, they all offer tax-deferred earnings, which means your money has the opportunity to grow faster than if it were placed in a vehicle on which you paid taxes every year. (Taxes are due upon withdrawal, and withdrawals prior to age 59 ½ may be subject to a 10% IRS penalty.) Plus, your contributions to a retirement plan may be tax deductible.

Arrange for “backup.” Virtually all working women are familiar with the conflict between their careers and their roles as caregivers. Women are still more likely than men to drop out of the workforce for an extended period of time to care for young children or elderly parents. And your caregiving responsibilities won’t end just because you are now a business owner. Consequently, you need to have someone you trust available to step in for you when your family obligations call you away from work.

Design a succession plan. When you want to retire, would you like to keep the business in your family? If so, you’ll need to create a succession plan that works for you and whomever you’d like to take control. Such a plan can be complex, so you will need to work with your legal and tax advisors – and you’ll

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

See page 9 in this issue for a list of the Edward Jones Offices near you.

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Restoring & Building Family Heirlooms want to give yourself plenty of time to work out the details.

Build an emergency fund. Maintaining an adequate cash flow will always be a key task – one that involves your sales, billing cycles, inventory and other elements of your business. One way you can help yourself avoid troubles is to maintain an emergency fund consisting of a few months’ worth of your business expenses. You’ll want to keep this fund in a liquid, low-risk account.

Running your own business can be extremely rewarding, but it’s never going to be an easy road. However, with perseverance and careful planning, you can smooth out some of the bumps along the way — and give yourself reason to celebrate American Business Women’s Day.

PROFESSIONAL EXPERIENCED DETAIL CLEANING for your Car & Truck Collectible & Classic Car

BEFORE

Custom Woodworking

Quality Craftsmanship…

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

AFTER

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

Creating Quality Custom Caps for your Business

Norman’s CleanUp Shop

East Bend, NC (336) 961-2349 ya dki nva l ley ma gaz ine.co m

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resources & services Auto Glass Replacement Windshield Repair Headlight Lens Restoration Power / Manual Window Repair Power/ Manual Door Lock Repair We’re an Official NC Inspection Station Call Us First– We Can Handle Your Insurance Claim • 117 NC Hwy. 801 N., Advance • 2410 Lewisville-Clemmons Rd., Clemmons • Hwy. 67 & 77, Jonesville • Kernersville: 1) 831 S. Main St. • 6351 Shallowford Rd., Lewisville • 688 Hwy. 64 W, Mocksville • 287 Holly Springs Rd., Mount Airy • 1611 West D. St., N.Wilkesboro • 4575 Yadkinville Hwy., Pfafftown • Rt.1/Hwy. 52.Perch Rd., Pinnacle

• • • • •

Rear View Mirror Replacement Side View Mirror Replacement Scratch / Acid Rain Removal Windshield Wiper Blade Replacement Commercial Fleet Service

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

www.tarheelautoglass.com

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

There’s a store near you!

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

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

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

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

ELECTRONIC TAX FILING Enrolled to Practice Before the Internal Revenue Service

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

May thru December Monday-Friday 8am-4pm

Telephone: (704) 539-4715 Mobile: (704) 450-8593 Fax : (704) 539-4842 Email: rspeece@yadtel.net 14 0

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visit our sponsors Enjoy getting your FREE copy of Yadkin Valley Magazine?

Then say thank-you to the people who make it possible... Our Sponsors!

Make them your first choice when you need the products and services they offer.

A Baby Celebration Aladdin’s Hallmark Alpha & Omega Corn Maze American Health Care Amish Warehouse Andrews Mowing/Landscaping Arlene’s Salon B&L Bear Creek Fudge Factory Better Homes Furniture Black Cow Venue Brannock & Hiatt Furniture Bridal Traditions Brushy Mt. Apple Festival CMS CareSouth, Inc. Carpet Warehouse Carroll Memorials Charis Complete Rehab Countryside Produce Countryside RV Craft Dry Cleaners Dalton's Dero's Dunkin’ Donuts East Bend Auto Clinic Edward Jones Elkin Brewfest Elk Emporium F. Rees Co. Farmer’s Mulch & Rock Frog Holler Cabins G & B Energy Gentry Family Funeral Gilreath Chiropractic Gloria Sews HCL&M Hallmark/Quick Frame Hayworth-Miller Funeral Hedgecock Builders Supply Hicks Waterstoves Hillsdale Dental Hiring Line Home Acres Furniture Homeway Furniture Hugh Chatham Memorial Hospital 69 Ivy Ridge Traditions 25 James River Equipment 11 Joe’s Landscaping

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77 120 85 13 29 37 69 68 27 81 134 23 82 37 12 44 47 37 140 109 137 55 8 79 72 74 57 15 39 50 38 128 33 11 139 149 42 43 68 41 65 115 59 20 87 54 16 51 140 145 140

K&V Heating & Air KingFest L.T.D. Garden Lewisville Drug Company Mayberry Market & Souvenirs Medicap Pharmacy Melody Stores Michael’s Jewelry Mill Creek General Store Mitchell’s Nursery Mock-Beroth Tire Mrs. Hanes Moravian Cookies Mt. Airy Equipment Company Mt. Airy Meat Center Mt. Airy Museum Mount Olympus Restaurant Mountain Valley Living Nationwide Insurance N. Iredell Records Oaks Festival Old Town Clock Optical Place PC Medic Paint & Coatings Pilot International Gifts Polka Dots R. Thomas Jewe Rid-A-Bug Rivers Family Dentistry Ronnie’s Country Store Rose Glen Manor Rose Glen Village Rumple Furniture Ryan’s Steak Restaurant S.H. Woodworking Salvage Building Materials Scenic Gifts Scenic Outlet Scott Church, Surveying Sew Blessed Sewingly Yours Shallowford Farms Popcorn Shiloh General Store & Bakery Showcase Yadkin Smitherman’s Hardware Snooks BBQ Something Special Soyworx State Farm Talley’s Flower Shop Tar Heel Auto Glass

70 49 58 67 6 2 91 48 70 105 34 63 20 89 100 45 99

Taupe Teresa’s Carousel Restaurant The Traditional Shop Theo’s Italian Restaurant Van Hoy Jewelers Vienna Village Virtue Dental Whispers & Wings Wilkes Country Corner Yadkin Cultural Arts Yadkin Farmers Market Yadkin Grape Festival Yadkin Lumber Yadkin Nursing Care Yadkin Physical Therapy Yadkin Veterinary Hospital Yadkinville Chiropractic

Remember to say

Thank you 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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Will You...

Get a Crown?

There are five crowns the new Testament speaks of that will be given to believers in heaven but to be a recipient there are specifications that one must fulfill while on their earthly journey.

The incorruptible crown (1 Cor. 9:24-24). An incorruptible crown will not wear out. It will be a constant reminder of the recipient’s faithfulness to the Lord while on this earth.

Closing Devotions WRITER

Sandra Miller

The crown of rejoicing (1 Thessalonians 2:19-20).

Also referred to as the soulwinner’s crown. Paul alluded to the return of Christ and a special crown rewarded to those who influence others to receive Christ. I can think of nothing more rewarding than to know that someone, especially a family member, was in heaven because of me!

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.

Yadkinville Jonesville

Coming soon to East Bend

The families we service are not just our clients, they are our neighbors and friends.

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Just as each life follows its own path, deciding how you would like to remember and honor your loved one is truly a personal journey. Whether you prefer a simple private gathering, full traditional funeral, cremation or a non-traditional service, we will assist you with all of your options. yad kin valle yma gazin e.co m

It’s FALL at FARMER’S Over 60 Choices of

Visit our Outdoor Living Hardscape Patio

Bulk Dyed & Natural Mulch,

Decorative Stone & Gravel

Feed & Seed Lawn & Garden

Featuring Grotto Outdoor Living Hardscape Kits, Great for do-it-yourselfers!

Now Available Fall Garden Seeds & Plants

Landscaping Supplies Propane Refilling Station

Full Service Hardware Store NEW EXPANDED Floor Space Now our Home Decor, Outdoor Flags & Antiques items are part of our larger shopping area.

More room, more selection.

FARM TOYS! NEW NOW Offering Kayak Rentals

ANTIQUE AUCTIONS 1st SATURDAY OF EVERY MONTH 6pm

FARMER’S

MULCH & ROCK Inc. Always Free Bibles & A Free Cup of Coffee!

Phone: 336-386-0883 Cell: 336-366-0662 eewoodproducts@ymail.com Open: Monday-Saturday 7:30a-6p

We Deliver Pool Water Call 336-366-9773 to schedule

7802 NC Hwy 268 Dobson, NC

We’re at the insection of Hwy 601 and 268

The crown of life (James 1:12).

This crown is promised to overcomers in the book of Revelation. “Behold, I come quickly, hold that fast which thou hast, that no man take thy crown.”

(Rev. 3:11) Here the Christian is warned to be faithful, lest all rewards (not salvation, but rewards) be lost— even the loss of one’s crown.

The crown of glory (1 Peter 5:4).

This crown is for those who serve in offices such as elder, pastors and bishops, living the role as a shepherd caring for his sheep.

The crown of righteousness (2 Timothy 4:8).

For those who are looking for Christ’s return with joyful anticipation, a crown of righteousness will be given.

Unfortunately, the mention of Christ’s return brings fear to many believers who have not been properly taught.

The return of Christ for His Church should bring peace and joy if we’re walking in the spirit as we should.

But why should we desire a crown?

Wouldn’t it be more admirable to just be happy we made it to heaven?

Wouldn’t working for a crown be a selfish act? Actually, to not work for a crown is selfish because everyone will desire a crown to place at Jesus’ feet.

The Bible talks about those who will be ashamed at His coming because they lost their rewards.

Rev.3:12 mentions three blessings for the faithful: 1. They become pillars in the temple of God; 2. They have the name of God written upon them, allowing access into the city of God; 3. They have a new name written upon them. I am not a lover of tattoos, but I want my new names.

As a matter of fact, I want all rewards available to me so I can lay them at the Master’s feet—He is worthy!

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

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

It can be an original, an old family heirloom favorite or a dish you’ve tweaked to make your own: Sides, entrées, salads, appetizers, soups, breads or desserts...

Send your recipe to:

bestcooks@yadkinvalleymagazine.com or mail to: Best Cooks Yadkin Valley Magazine 413 Cherry Street, East Bend, NC 27018 Best Cooks Recipes chosen to appear in the magazine receive a cash prize and YVM merchandise.

Your recipe may also be used in our cookbooks as contributor submitted.

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Come see our beautiful floral showroom overflowing with holiday decorating ideas & lights

Personalized Christmas Ornaments Available

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

Bring in 5 cans of food and receive A FREE Christmas Rose Canned food to be donated to Local Charities

Come Celebrate with Us Good Food, Fellowship and Festivities Mark Your Calendar NOW For Our Annual

OPEN HOUSE

Friday, Saturday, November 2nd November 3th 9am–7pm 9am–3pm Vote for your favorite Christmas Tree

FREE Balloons & Refreshments Register for Door Prizes Each Day Every Customer Receives a Gift Yadkin Valley Magazine’s Barbara Norman will be signing her new One Last Sweet Bite Cookbook, Saturday 9am to Noon Serving and Delivering to: East Bend, Tobaccoville, Pilot Mt. King, Winston­Salem, Pinnacle, Pfafftown, Rural Hall & surrounding areas

Talley’s Flower Shop

322 South Main Street • King (336) 983-9265 Mon-Friday 9-5 • Saturday 9-3 FTD www.talleysflowershop.com Teleflora www.talleysflorist.com

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

The best choice for in-home aide care

Personal Care Services (PCS) Veterans Administration (VA) Private Duty Services

Locally owned and operated Licensed and Bonded in the State of North Carolina Care provided up to 24 hours 7 days a week Registered Nurses available to address concerns 24 hours a day

Serving Surry, Yadkin, Wilkes and Surrounding Counties

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

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

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

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

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