Yadkin Valley Magazine Sept/October 2023

L. May, Jr.

gliders, rockers, porch swings, table and chair sets, side tables, patio chairs, balcony

As

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

Monday­Friday 7:30­4:00 Saturday 8:00­12:00

www.joeslandscapingandnursery.com

That’s why we live and work in your community.

When it comes to your financial needs and goals, we believe you deserve face­to­face attention.

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

Paul J. Bunke, Sr., AAMS™, CFP®

Financial Advisor

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

Audra Cox

Financial Advisor 715 S Main St, Suite B Dobson, NC 27017 336­569­7385 • 844­795­3462 audra.cox@edwardjones.com

Frank H. Beals

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

Barry Revis, AAMS™

Financial Advisor 116 E. Market St., Elkin, NC 28621 336­835­1124 barry.revis@edwardjones.com

Nathan Sturgill Financial Advisor

116 E Market Street Elkin, NC 28621

336­835­1124

nathan.sturgill@edwardjones.com

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

Individual

Aaron L. Misenheimer, CFP®, ChFC®

Financial Advisor

1530 NC Hwy 67, Suite A Jonesville, NC 28642 336­258­2821 aaron.misenheimer@edwardjones.com

Jonesville Mount Airy

Andi Draughn Schnuck

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

Dale Draughn, AAMS™

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

Logan Draughn Financial Advisor 492 N. Main Street Mount Airy, NC 27030 336­789­3323

logan.draughn@edwardjones.com

Kody Easter, AAMS™, CRPC™, CFP®

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

Randy D. Joyce

Financial Advisor 136 W. Lebanon Street Mount Airy, NC 27030 336­789­6238 randy.joyce@edwardjones.com

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

Tanner Joyce Financial Advisor 752 S. Andy Griffith Pkwy, Suite 400 Mount Airy, NC 27030 336­789­6238 tanner.joyce@edwardjones.com

Mike Russell Financial Advisor 106­B South Depot Street, Pilot Mountain, NC 27041 336­368­2575 mike.t.russell@edwardjones.com

Michael Warren

Financial Advisor 101­D Shoals Road, Pilot Mountain, NC 27041 336­368­0782 michael.warren@edwardjones.com

Yadkinville

Christopher L. Funk

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

RECIPE

Corn Relish

Cranberried Yams

Cream Cheese Cake

Easy Cheese Lasagna

French Garlic Bread

Gluten Free Pumpkin Muffins

Gluten Free Apple Crisp

Gluten Free Sweet Potato Soup

Ice Cream Muffins

Leaf Cookies

Parsnip Fritters

Persimmon Cookies

Pizza by Vicki

Pumpkin-Nut Pie

Ranch Dressing

Rhubarb Casserole

Rhubarb Upside Down Cake

Stir Fry Kit

Stir’n Drop Oatmeal Cookies

Sweet

STORY IDEAS.

At Yadkin Valley Magazine

we value the concerns, ideas and interests of our readers. We welcome all story ideas and suggestions, always keeping an open file and working them in when possible. All story ideas should be submitted by mail to: 413 Cherry Street, East Bend, NC 27018.

WEEKENDS.

Please submit information regarding fundraisers, gallery show openings, plays, readings, concerts or other performances at least two months in advance of an issue’s cover date. Sign up for our free weekly newsletter yadkinvalleymagazine.com/weekends

DISTRIBUTION.

The magazine is available FREE at locations throughout the Yadkin Valley. You will find a highlight listing of pick­up locations on our web site at www.yadkinvalleymagazine.com. Not all locations will always have copies in stock.

ADVERTISING.

TUNE­UP for your heating and cooling system is as easy as calling K&V

Scheduling a BI­

and Air Conditioning today at 336­699­2088. A

We view our advertisers as people providing a service who are genuinely interested in their customers. These businesses make it possible for you to enjoy the magazine for free. We hope that you’ll make them your first choice when you need the products and services they offer. Be sure to share that you read about them in Yadkin Valley Magazine

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

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

Yadkin Valley Magazine is a publication of Cherry Street Media,LLC. 413 Cherry Street

East Bend, NC 27018

336­699­2446

September­October 2023

Volume 24 Number 1

Publisher/ Editor

Barbara Krenzer Norman

Advertising Sales

John Norman

Ken & Denise Knight

Contributing Writers

Mary Bohlen, Jim Collins, Ryan Guthrie, Peggy Isenhour, Amanda Joyner, D. Ellen Kincer, Carmen Long, Cindy Martin, David L. May, Sandra Miller, Judy Mitchell, Kellee Payne, J. Dwaine Phifer, Lisa Prince, June Rollins, Leslie Rose, Courtney Tevepaugh, Jessica Wall, Vicki Yount.

Photographs

& Photographers

John & Barbara Norman, Cindy Martin, June Rollins, Amanda Joyner, Jim Collins, Lisa Prince, Mary Bohlen, J. Dwaine Phifer, Mitchell’s Greenhouse & Nursery, Vicki Yount, Carmen Long, Ryan Guthrie, Tray Norman, David Johnson, Amanda Gann

Distribution

Rebecca Cranfill

Ken & Denise Knight

Cindy & Wayne Martin

Debbie & Andy Hennings

Michael Scott

Test Kitchen Chef

Amanda Joyner

Manny J’s Bakery

To inquire about advertising in Yadkin Valley Magazine (336) 699­2446

john@yadkinvalleymagazine.com

s

Handle with Care

The air is cool and crisp on my early morning walks. If I time it right, dawn is emerging. I love this. There’s one place I always stop. Spellbound.

One morning I took a few photos. Back in my studio I attempted to paint how I’d felt witnessing the sky illuminating. Just Over the Ridge is my interpretation of that transfixing moment of light overcoming darkness.

I don’t normally paint landscapes, or paint in larger formats. I chose a 16x20 panel, the largest I had on hand to paint someday. It was the size needed to express the grandness of that sky. Afterward, I made the painting available by hanging it in a local gallery I frequent, wondering would the responses be.

All were affirming but one. And of course that one got under my skin and pricked my soul. Maybe because I was present to hear and experience first hand the exchange between the gallery owner and a visitor who was also an

acquaintance of mine. The woman leaned forward inches away from my landscape, studying it.

The associate stepped beside her. “June just brought that in.”

The viewer shook her head. “I don’t like it.”

The gallery owner cut me a sideways glance. “It’s June’s.”

The woman straightened, looked in my direction and raised her voice for me to hear a few feet away. “I know. It’s dark. I don’t like it.”

I nodded and smiled. “Different things appeal to different people.”

And that’s true. We all have our preferences of what does and doesn’t appeal to us. But the need to tell the artist to her face you don’t like her work? What was that about? I’d like to tell you the woman’s words had no effect on me. But they did.

I reconsidered my interpretation of the emerging dawn that had previously filled me with hope and light through a different lens. Maybe I had made it too dark. But something tiny deep inside of me still glimmered when I gazed at Just Over the Ridge. I tried to trust that glimmer.

A few weeks went by and I continued to paint, but not any landscapes. Maybe I didn’t have a knack for them. Then one Sunday the gallery owner texted me. Your landscape just sold!

Guess I’’ll try another one. Enjoying the journey, June

Faith is the bird that feels the light and sings when the dawn is still dark. —Rabindranath Tagore

Just Over the Ridge 16x20

just a note from Barbara

Our telephone number is: 336-699-2446

web address: yadkinvalleymagazine.com

Email Directory: Editor- Barbara Norman: barbara@yadkinvalleymagazine.com

Advertising- John Norman: john@yadkinvalleymagazine.com

Weekends/Events

Calendar submissions: weekends@yadkinvalleymagazine.com

BEST Yadkin Valley COOKS recipes: bestcooks@yadkinvalleymagazine.com

Have fallen in love with a series of How-To Books for kids. This recipe came from Dana Meachen Rau’s Carving Pumpkins. There are always fun seasonal things to do with kids!

Toasted Pumpkin Seeds

You need pumpkin seeds, salt & non-stick cooking spray. Preheat oven to 325°F. Place seeds in a bowl. Rinse well with water. Put on paper towels & pat dry. Spray a cookie sheet. Place seeds in single layer on sheet. Sprinkle with salt. Bake 30 minutes stirring every 10 minutes. Seeds are ready when a golden brown. Let seeds cool...then eat!

Congratulations to Courtney and her hubby on their new baby girl! We miss her but know she is cherishing the hours of her maternity leave! foodsandflavors presents as many harvested fall flavors to savor as the cooler seasons approach.

Autumn brings a plethora of festivals in the Yadkin Valley and its neighbors to keep you busy and happy every weekend.

The November/December YVM will be our last...look forward to seeing you back then with recipes galore!

Share your pet photos: petpics@yadkinvalleymagazine.com

Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright © 2023 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, 52 Pounds and then some!, are trademarks of Cherry Street Media LLC, 413 Cherry St., East Bend, North Carolina 27018.

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

Before traveling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule.

The contents of advertising and articles do not necessarily represent the views of the publisher.

The publishers assume no responsibility for errors or omissions of any advertisement beyond the actual cost of the advertisement. In no event shall the publishers be liable for any consequential damage or any damages in excess of the cost of the advertisement.

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

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 www.HanesCookies.com

e-mail: orders@HanesCookies.com

When you visit the bakery, be sure to purchase your copy of Mrs. Hanes’ inspirational life story!

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

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.

foodsandflavors ™ ~ Amanda Joyner

WRITER & PHOTOGRAPHER

Amanda Joyner

owner

Manny J’s Bakery

Speciality cakes, desserts, wedding cakes

Facebook: @mannyjsbakery

amanda9joyner@gmail.com

I can remember my Grandma Norman making this cake quite often. She had her Tupperware cake carrier with her name written in sharpie that she would take to every church function or family reunion.

I don’t think you really start to appreciate the memories you hold on to such as this until you have kids of your own. My Grandma passed when I was in high school which was over 15 years ago, but I can still remember the smell of this cake coming out of her oven.

She never got to meet my husband or her great grandkids but I hope I can help keep her wonderful memories alive by passing this recipe on to my kids!

Grandma’s Cream Cheese Cake

1 box Duncan Hines butter yellow cake mix

1 (8-ounce) block cream cheese, room temp

1 stick unsalted butter, room temp

1 cup of plain flour

1 cup granulated sugar

3 or 4 eggs room temp (mine were on the small side so I used 4 eggs)

1 teaspoon vanilla extract

Cream together sugar, cream cheese and butter. Add eggs and continue to mix. Add flour, sugar, cake mix and vanilla until just mixed. Spread into a greased Bundt cake pan and bake at 325°F. for 1 hour or until knife comes out clean.

Amanda Joyner

Baby Amanda with Grandma

Amanda’s daughter, Millie with Grandma’s hand written recipe and pound cake.

foodsandflavors ™ ~ Vicki Yount

336

699

2446

Friday ­ Saturday 10­5 413 Cherry Street East Bend, NC 27018 cherrystreetfarmhouse.com

My Pizza Recipe

Dough recipe for my crust will make two 10x15-inch pizzas. I half the recipe for one pizza...this is my favorite pizza dough recipe and has never failed to please my family or friends.

1 1/4 cups warm water

2 packages of yeast

1 Tablespoon honey

3 Tablespoons olive oil

4 cups bread flour

2 teaspoons salt

Combine the warm water, yeast and honey in mixing bowl; let it sit until foamy. Add olive oil, flour one cup at a time and then the salt. Beat until dough is well mixed. Place dough in a well greased bowl; let it sit in a warm place until doubled in size. Put about 2 Tablespoons of olive oil or vegetable oil on the pan; spread dough to cover the pan. Let rise again for about 30 minutes then spread the marinara sauce over the pizza, along with your families favorite toppings. Bake in oven 375°F. until the pizza is brown on the bottom and the cheese is brown and bubbly.

Mark your calendar for this not to miss event!

The Davie Craft Association presents their 53rd Annual Craft Village, November 10, 10am to 7pm and November 11, from 10am to 4pm. Held at the Davie Parks and Recreation, 150 Southwood Drive, Mocksville.

Over 50 local artists, food trucks, live music and entertainment. Admission is just $1 and a portion of the proceeds benefit local charities. Look for more details in our November­December issue.

Vicki Yount

WRITER & PHOTOGRAPHER / Vicki Yount

beautiful gray enamelware in bowls, cups, mugs

foodsandflavors ™ ~ Jim Collins

The other day I was wanting to make a simple but delicious meal. Something different and did I mention that I was in a lazy mood? I remembered that on our bookshelf I had a cookbook that used rotisserie chickens. I found it. It is called Rotisserie Chickens to the Rescue! by Carla Fitzgerald Williams. Among the 125 simple and delicious meals I found a recipe that just stood out and sounded so good and delicious. Chicken à l’Orange. My mouth started watering and I hadn’t even cooked it yet.

New Home For Sale

Home For Sale

I had a rotisserie chicken in the fridge and I had on hand all the other ingredients, so I decided to give it a try. While I made the chicken, my bride, Cheryl, whipped up some instant mashed potatoes and green peas. It only took us a little over 30 minutes to prepare and we sat down to a simple and delicious meal and darn good looking also. Just after two bites, my bride started laying it on to me how delicious the meal was and that it was one of the best that I had made for her in a long time. You should have seen the smile on my face, from ear to ear. What a wonderful feeling!

If you try this recipe or one of the others from this book, I hope you get the same results I did.

Jim Collins

Jim lives in Winston­Salem. He is a great cook who knows Yadkin Valley Wines and, his way around a kitchen!

Chicken À L’Orange

This rotisserie chicken version of the duck classic is a family pleasing meal that you can have on the table in no time flat. I remove the skin since it holds most of the spices in rotisserie chickens and I like the orange sauce to come right through. Serve with packaged rice pilaf with slivered almonds and green beans for a delightful and pretty dinner.

Spice Blend

1/2 teaspoon ground ginger

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

Sauce

1 cup frozen orange juice concentrate, thawed

2 Tablespoons orange marmalade

2 Tablespoons butter

1/2 cup water

1 Tablespoon cornstarch mixed with 2 Tablespoons cold water

2 teaspoons freshly-squeezed lemon juice

Chicken

2 medium seedless oranges, sliced into 1/4-inch rounds

1 rotisserie chicken, cut into serving pieces with skin removed

1 medium seedless orange, sliced into 1/4-inch rounds for serving (optional)

Preheat the oven to 400°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray. Set aside.

Make the Spice Blend: Stir the ingredients together in a 2-quart saucepan.

Make the Sauce: Add the orange juice concentrate, marmalade, butter and water to the saucepan with the spice blend, stirring until well blended. Bring to a boil over medium heat and cook, stirring frequently, until the mixture begins to thicken, about 5 minutes. Stir the cornstarch and water mixture and then stir it into the sauce. Boil 2 more minutes, stirring frequently. Remove from the heat and stir in the lemon juice.

Make the Chicken: Place the orange slices in a single layer in the prepared baking dish and arrange the chicken pieces on top, leaving space between the pieces. Spoon the sauce over the chicken and bake until the sauce is bubbly and the chicken is heated through, about 20 minutes. Remove the chicken from the oven and place the chicken onto a serving dish. Spoon the sauce and oranges over the chicken and serve immediately.

Note: Thaw the can of orange juice concentrate quickly by placing the unopened can in a bowl of hot water.

R. Thomas Jewelers

foodsandflavors ™ ~ Gluten Free with Peggy Isenhour

Fall is around the corner! Pumpkins, sweet potatoes and apples are a few of the foods I think about using in recipes during the fall. Creating and serving gluten free (GF) food can be quite challenging if you are not used to thinking about taking gluten (wheat, barley and rye) out of what you cook. The recipes I am sharing with our Yadkin Valley Magazine readers are proven winners with my family and friends. If I specify a name brand ingredient in parentheses, it is the gluten free item I’ve used successfully. If you do not have to eat food that is gluten free, please still make the recipe and use your favorite brand. It will always be delicious. Happy Fall Cooking!

Pumpkin Muffins

1 1/3 cups canned pumpkin

2 eggs

1/3 cup water

1/3 cup butter, melted

1 2/3 cups sifted flour

(King Arthur GF, measure for measure)

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon ground cloves

Mix first four ingredients thoroughly; in a separate bowl, whisk together the dry ingredients; add dry ingredients to wet ingredients and stir until blended. Spray muffin tins or paper liners well and fill 2/3 full.

Bake at 350°F. about 25 minutes.

Makes 18 muffins.

You may halve the recipe to make 24 mini muffins. Cook at 350°F. for about 16 minutes for mini muffins.

Sweet Potato Soup

4 Tablespoons unsalted butter

1 medium yellow onion, chopped

1 Tablespoon curry powder or less if you prefer

1 pound carrots, peeled and chopped into 1 inch pieces

1 1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1 inch pieces

8 cups chicken broth (Swanson chicken broth is gluten free)

3/4 teaspoon salt or less if you prefer

1 Fuji apple (or other sweet, tart apple), peeled and chopped

1/4 cup honey

In a large pot, melt the butter over medium heat. Add the onion and cook, stirring frequently until soft and translucent (about 10 minutes). Do not brown. Add the curry powder and cook a minute more. Add the carrots, sweet potatoes, chicken broth and salt. Bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Cook about 2 more minutes to soften the apples. Using an immersion blender, purée the soup until smooth and creamy. You can also cool the soup a bit and purée in a blender in small batches. Leave hole in lid open and cover with a kitchen towel to let steam escape. Season with salt. Add more honey if you like it sweeter or water to make it thinner. Soup can be frozen up to 3 months.

Peggy Isenhour

Apple Crisp

3 pounds Granny Smith apples, peeled, cored and sliced

1 cup granulated sugar

1 heaping Tablespoon all purpose flour (King Arthur’s GF Measure for Measure flour)

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Topping

1 cup all purpose flour (King Arthur GF Measure for Measure flour)

1 cup quick cooking oats (Bob’s Red Mill GF quick oats)

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of kosher salt

1 stick unsalted butter, melted Ice Cream for serving (Breyers Natural Vanilla ice cream is Gluten Free)

Preheat oven to 350°F.

Grease a 9x13-inch glass baking dish with butter. Arrange apple slices in the baking dish evenly. In a bowl, mix together the granulated sugar, flour, cinnamon and salt.

Sprinkle the mixture over the apples.

For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle topping in an even layer over the apples. Bake until the topping is slightly crisp and golden brown, about 40 minutes. This can be served warm with ice cream or at room temperature.

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Home Decor • Church Arrangements

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106 West Main Street, Boonville 336‐367‐7651

Mon, Tue, Th, Fri 9‐4 | Wed, Sat 9‐12

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Serving all area funeral homes, East Bend • Yadkinville • Elkin

Stamie Moore of Jonesville, sent in over a dozen recipes—casseroles, desserts, salads, breads, beverages, you kname it, for us to choose from! “I love to cook,” she confessed. “My motto is: The day isn’t completeif I haven’t cooked something.” This lemon pie recipe was highly recommended by Ms. Moore. Give it a try for any season.

Whole Lemon Pie

1 large lemon

4 eggs

1 stick butter, melted

1 teaspoon vanilla

1 1/2 cups granulated sugar

1 uncooked pie crust

Leave peel on lemon and cut up from top to bottom. Then cut into four pieces Take out all seeds.

Cut lemon into smaller pieces and put into the blender. Blend for a few seconds then put everything else in and blend until smooth. Pour into crust in a DEEP dish pie pan. Bake at 350°F. for 40 minutes.

Stamie Moore

We captured the taste of Fall in a jar!

Made from real pumpkins, cooked down into a lovely spread with a stunning, spiced flavor

Lip­smackingly good on ribs, burgers and chicken, fantastic as a dip and marinade, too

taste in every

Captures all the goodness of Apple Butter with the addition of sweet caramel & nutty pecans

on the cover

in a Mombusy ’s Kitchen in a Mombusy ’s Kitchen

Chocolate Apple Slices

For a fun treat or decadent dessert for company this fall, enjoy these fancy but simple candy apple slices.

These remind me of chocolate shop apples and are so easy to create at home. They are great to make with the kids creating their own topping combinations.

We have made them after school to enjoy after dinner on busy weeknights. They also store well for a few days in the refrigerator. I think you will love the white chocolate peanut butter drizzle on your version as much as we do!

Ingredients

2 Granny Smith apples

1 cup semi-sweet chocolate chips

1/2 cup white chocolate chips

1 Tablespoon creamy peanut butter

Chopped pecans or other nuts of choice

Store-bought prepared cookie icing (optional)

Instructions

Core apples and slice crosswise into 1/4 inch slices so there is a hole in the center of each slice. Pat the slices dry. If you don’t have an apple corer you can use a spoon to scoop out the center of the slices. Line a cookie sheet with parchment paper.

Melt the semi-sweet chips in the microwave by heating in 30 second increments and stirring.

Coat apple slices in the chocolate using a fork to remove and place on the parchment paper.

Melt white chocolate chips and peanut butter in the microwave then, using a spoon, drizzle the slices.

Top with the chopped pecans or other desired toppings. Drizzle with icing. Place the cookie sheet into the fridge to chill until chocolate is set.

Ryan & Dylan Guthrie

Cover photo by Ryan Guthrie

Fabulous Fall Flavors

Let’s start with apples. There are more than two thousand varieties of apples grown in the U.S.A. Our state is one of the major producers with an emphasis on our mountain orchards. When you learn of the multiple apple festivals in NC and see the abundance of apples at farmers’ markets, you know it’s autumn. If you are lucky enough to pick your own apples in an orchard, start at the outside. Apples on the outer branches get more sun so they ripen first.When picking your own apples, look for fruit that has a pleasant, sweet smell; firm and bruise-free.

Old Fashioned Apple Pie

2 cups sifted all purpose flour

2/3 cup vegetable shortening

1 teaspoon salt

1 teaspoon granulated sugar

1/2 cup ice water

1/2 teaspoon vinegar

8 medium apples of choice

1 cup granulated sugar

1/2 stick butter

Make a pastry of flour, shortening, salt, sugar and vinegar adding ice water to give it a pastry consistency.

Roll out to make 2 crusts for a double crust pie.

Line pan with pastry.

Add a layer of peeled, sliced apples, layer of sugar and butter. Repeat layers. Top with pastry. Crimp edges.

Gash top of pie several times.

Rub top of pastry with soft butter.

Bake in a 400°F. oven for 8 or 10 minutes until pastry begins to brown. Reduce oven temperature to 350°F.; continue cooking until done, about 45 minutes. Makes one (9-inch) pie.

Apple Muffins

6 Tablespoons oil

1/3 cup granulated sugar

1 egg (or 2 egg whites or egg substitute equivalent to 1 egg)

1 1/2 cups skim milk

1 cup whole wheat flour

1 cup buckwheat flour

3/4 teaspoon salt

4 teaspoons baking powder

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 large apple, chopped

Stir together oil, sugar, egg and milk. Mix together dry ingredients. Add liquid mixture to dry mixture. Stir only enough to moisten flour. Then add apple. Drop batter into non-stick vegetable sprayed muffin tin. Fill each cup 2/3 full. Bake at 400°F. 20 to 25 minutes. Yields 18 muffins.

Fresh Apple Cake

1 cup flour

1/2 teaspoon salt

1 teaspoon soda

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

2 eggs

2 cups granulated sugar

1 cup chopped pecans

1 1/2 cups oil

3 cups finely chopped apples

(About 3 medium apples)

2 Tablespoons vanilla

Sift together all dry ingredients: Flour, salt, soda, spices. Blend eggs, sugar, vanilla, oil and add to the sifted dry ingredients. Batter will be very stiff.

Stir in the apples and pecans. Pour into a greased/floured tube pan. Bake 1 1/2 hours at 325°F. Let cake cool on rack. Remove from the pan. Cover cake to keep it moist; freezes well.

Fresh-Apple Slaw

4 1/2 cups thinly sliced, cored, unpeeled red apples (about 1 1/2 pounds)

3 cups finely shredded green cabbage

1/2 cup shredded carrots

1/2 cup chopped walnuts

1 cup fat-free sour cream

3 Tablespoons lemon juice

1 Tablespoon granulated sugar

3/4 teaspoon salt

1/8 teaspoon pepper

1 Tablespoon poppy seed (optional) In a large bowl, lightly toss all ingredients until all combined. Refrigerate at least 2 hours before serving. Serves 4 to 6.

Parsnip Fritters

Scrape and boil parsnips in salt water.

To each two cups of mashed parsnips add 1 beaten egg, 1 Tablespoon flour and 1 Tablespoon milk and pepper to taste. Mix and shape into small flat cakes. Fry in butter or other shortening until brown.

Cookbook Collector

Contributor and friend Mary is always on the lookout for vintage church cookbooks for me. This last book gifted is from Mt. Hebron Lutheran Church Women of Hildebran, 1977.

In our autumn search for fall flavors in this cookbook we found rhubarb, squash, corn, yams, cranberries but don’t forget what previous generations included in their fall harvesting—pork!

Sweet and Sour Sausage Balls

2 pounds sausage

2 eggs, slightly beaten

3/4 cup bread crumbs

1 1/2 cups tomato catsup

6 Tablespoons brown sugar

1/4 cup wine vinegar

1/4 cup soy sauce

Combine sausage, eggs and bread crumbs; shape into small balls. Saute´ in oil until brown; drain. Combine remaining ingredients; pour over sausage balls and simmer 30 minutes. Serve hot. Makes six dozen.

Rhubarb Casserole

2 orange, sectioned

5 cups rhubarb

4 cups bread cubes

1 Tablespoon all purpose flour

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/2 cup melted butter

Mix all together. Place in casserole dish. Topping: 2 cups bread cubes,

1/4 cup melted butter, 1 cup coconut. Bake at 375°F. 40 minutes.

Cranberried Sweet Potatoes

2 1/2 cups cooked, mashed potatoes

Dash of salt

1 pint cranberry sauce

1/2 cup pecans, chopped

2 Tablespoons brown sugar

1 teaspoon orange zest

2 Tablespoons melted butter

Add dash of salt to sweet potatoes. Spoon into a greased 4-cup casserole. Combine cranberry sauce, brown sugar, orange zest, melted butter and spread over potatoes. Top with nuts. Bake at 350°F. 25 to 30 minutes.

Corn Relish

12 ears corn

1 small head cabbage

4 onions

3 sweet red peppers

3 Tablespoons salt

3 Tablespoons flour

1 teaspoon tumeric powder

2 1/4 cups granulated sugar

1 Tablespoon mustard

1 quart vinegar

Mix all together. Bring to a boil and simmer 25 to 30 minutes. Seal at once in hot sterilized jars. Makes about 8 pints.

Rhubarb Upside Down Cake

4 cups rhubarb (1/2 inch pieces)

8 marshmallows quartered

1 cup granulated sugar

Mix above; spreading over bottom of a buttered 10-inch heavy cake pan.

1 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter

1 cup granulated sugar

2 eggs separated

1/2 cup milk

1/2 teaspoon vanilla

Sift flour, baking powder, salt. Cream butter & 3/4 cup sugar. Add well beaten egg yolks, best well. Add flour alternately with milk. Beat after each addition. Add vanilla. Beat egg whites until just stiff. Gradually fold in remaining sugar. Beat until smooth and stiff. Fold into batter. Pour over rhubarb. Bake at 350°F. 35 minutes. Let cool 10 minutes before flipping onto serving dish. Top with Cool Whip.

Pumpkin-Nut Pie

1 1/2 cups brown sugar, packed

1 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

2 Tablespoons all purpose flour

1/2 cup grated coconut

1/2 cup pecans, chopped

1 cup prepared pumpkin

2 eggs beaten

2 cups milk

Mix dry ingredients. Add to cooked pumpkin; stir in other ingredients. Pour into a deep pie plate lined with pastry which has been chilled Bake at 450°F. for 10 minutes. Reduce heat to 350°F. and bake an additional 30 minutes until filling has set.

Persimmon Cookies

3 cups flour

1 cup persimmon puree

1 teaspoon soda

1 cup butter

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon juice

2 Tablespoons orange juice

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup raisins

3/4 cup chopped walnuts

Add 1 teaspoon orange zest if desired

Mix puree & soda; let stand while creaming butter & sugar until fluffy. Beat in eggs, vanilla, lemon & orange juices. Add persimmon pulp; mix well. Add sifted flour, baking powder, salt, cinnamon & nutmeg. Mix well. Add raisins & walnuts; blend in well. Drop by heaping teaspoonful about 2 inches apart on lightly greased cookie sheet. Bake at 375°F. 12 to 14 minutes. Makes 5 dozen.

Mama’s Recipe Box

Rough and Finished Lumber & Building Supplies

family owned • serving since 1947

Yadkin Lumber Company, Inc.

800 North State Street Yadkinville, NC (336) 679‐2432

Monday‐Friday 7:30‐4:30

Saturday 7:30‐12

Autumn Leaf Cookies

1 cup (2 sticks) unsalted butter, room temp

1 1/2 cups sifted powdered sugar

1 egg

1 teaspoon almond extract

1/2 teaspoon vanilla extract

2 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Cream butter & sugar until smooth. Add egg & extracts abd beat well. Blend in dry ingredients. Transfer dough to plastic bag & refrigerate overnight. Preheat oven to 375°F. Generously grease baking sheets. Roll out dough, 1/8th inch thick onto a lightly floured surface. Cut out leaf shapes. Bake around 10 minutes to a light golden color.

WRITER Barbara Norman

foodsandflavors

™ ~

Courtney Tevepaugh

Before having my son, I spent time making a batch of freezer meals to make life easier with a newborn. It was so convenient to pull a meal out of the freezer rather than stress about finding the time to cook. It was also nice to know I had control over the food we were eating. Since then though I have not prepared freezer meals in bulk. As were going through a very busy season at home, getting meals on the table has become a battle. A wise mentor reminded me that I should carve out a chunk of time to prepare a batch of meals again. I decided to take her advice and surprisingly whipped out a month’s worth of meals in a few hours!

Regardless of your family size or life stage, freezer meals can be a time and energy saver. If you choose to fill the freezer with meals, consider these things before jumping in.

Recipes - Think about the meals you enjoy most. Center your planning around those recipes, now is not the best time to try something new. Consider recipes that will freeze well, including meats, soups, and casseroles. Foods that do not freeze well include raw or hard-boiled eggs in their shell; potatoes; instant rice; pasta that is frozen by itself.

Courtney Tevepaugh

WRITER/PHOTOS

Courtney Tevepaugh

Family and Consumer Science Agent, Wilkes County

North Carolina Cooperative Extension

Courtney_tevepaugh@ncsu.edu

Follow along on Facebook @wilkesFCS

Courtney first prepared this article for last year’s Fall magazine, that we didn’t get to print. It was too good to miss!

Freezer Meals for Your Busy Family

A home-cooked meal is something I prioritize for the health of my family. Family meals can strengthen relationships and help young children develop positive eating habits. Not to mention cooking at home saves money while allowing individuals to have control over the ingredients in their food. With a busy family, getting dinner on the table in the evenings is no easy task. Many turn to freezer meals to save money, provide a healthy home-cooked meal, and encourage their family to share a meal.

Plan - List ingredients needed for the reci pes chosen and take inventory of what's available in your pantry. From this, you can make a shopping list. Remember to include quality freezer bags, storage containers, alu minum foil, and foil pans if needed.

Prepare - Before the cooking day shop and prepare your workspace. I don't rec ommend shopping, prepping, and cooking all in one day. Keep in mind if you are plan ning to prepare a month's worth of meals the grocery bill will be higher than your normal weekly shopping and take a while longer. Clean out the freezer to make space for the meals and clear off countertops for extra work area. If a recipe calls for a cooked component, for example, browned ground beef, make it before to save time.

Cooking Day - Be prepared to spend a few hours prepping meals for a two-week supply. If choosing to prepare a month of meals it may take the majority of the day. For cooked foods, cool slightly before adding to freezer bags. Freezer bags can melt if food is too hot. While cooking, remember to check the serving size of the recipes. If your family is small and does not enjoy leftovers it's probably best to divide the recipe before freezing.

Enjoy - Finally, enjoy your hard-earned work. Create a meal plan based on the meal prepared to be sure they are not forgotten in the freezer. Make note of the recipes your family enjoyed the most to make on your next cooking day!

There are more blog posts on the internet featuring freezer meals than I can count. The trouble is when I read these, I find myself thinking…" that's a great idea, but my family will not like it". I don't want to waste my precious time prepping meals that are less than desirable. So, I have combed my resources to find freezer meals my family enjoys. I want to use quality ingredients, and make them healthy, with little prep or cooking time. Bonus points for recipes that can go straight into the slow cooker or instant pot! Here are two favorite freezer meals.

photo: Pixels On Paper Photography

BBQ Ribs

3 to 4 pounds country style ribs

3 cloves minced garlic or 1 teaspoon garlic powder

1/3 cup chopped onion or 1 teaspoon onion powder

1/2 cup apple cider vinegar

1/2 teaspoon kosher salt

2 Tablespoons brown sugar

Label a gallon-size freezer bag with cooking instructions

Add ribs.

Mix remaining ingredients in a separate bowl. Pour over ribs.

Seal, remove as much air as possible, and freeze.

To Cook in Instant Pot

Add all contents to pot.

Cook on high pressure for 50 minutes (from frozen) OR 45 minutes (from fresh).

Allow for a 20-minute natural pressure release.

Homemade Stir Fry Kit

1 pound chicken breast, cut into 1” cubes

1/4 cup cornstarch (optional)

2 Tablespoons sesame or olive oil

1/2 cup low sodium soy sauce

1/3 cup rice vinegar or apple cider vinegar

1 teaspoon ground ginger

1 teaspoon garlic powder

1 (16-ounce) bag frozen stir fry vegetables

Add chicken & cornstarch to a gallon size freezer bag

Shake to coat pieces. Seal.

In a small quart size bag combine sauce ingredients (oil, soy sauce, vinegar, ginger, garlic).

Label a new gallon freezer bag.

Add bag of chicken, bag of sauce & frozen vegetables on top.

Seal together and freeze.

To Cook: Thaw chicken & marinade in cold water or overnight in the refrigerator. In a large skillet on medhigh heat add 3 Tablespoons oil. Stir fry chicken until crispy, about 3 to 4 minutes. Add vegetables & stir fry another 3 to 5 minutes, or until tender. Stir in sauce. Continue cooking for another minute to let sauce thicken. Yields 4 to 6 servings. For quicker prep substitute homemade sauce for one cup of bottled stir fry sauce. Serve with rice or noodles.

To Cook in Crock Pot Cook on low for 7 to 8 hours (from frozen) OR on low for 5 to 6 hours (from fresh).

Place ribs on a baking sheet topped with your favorite BBQ sauce. Broil in oven until sauce is caramelized. Yields 4 to 6 servings. Serve with baked potatoes or corn on the cob!

WRITER & PHOTOS

2023

Chef and Child

Enjoy learning to make new recipes with a real chef, being creative in the kitchen, eating delicious food, making friends, and having lots of fun? Many adults say, “I would like to come to this class.” For the past 19 years, Chef Rob Creel, Managing Director of Facilities Operations at Pennybyrn at Maryfield in High Point, has shared three days of his summer to come to Surry County and teach local youth through the Chef and Child program. Chef and Child is sponsored by the Piedmont Triad chapter of the American Culinary Federation.

Young chefs are taught how to prepare basic recipes as they learn cooking skills and the importance of food safety. It is so exciting to see kids enthused about cooking. We always encourage participants to go home and share what they have learned from the classes with their families. Many prepare the recipes we make in class during the day when they get home in their own

kitchens. The kids are excited when they tell how good it was and how much their family loved it. Parents are thrilled their children are helping in the kitchen and preparing home cooked foods for the family to eat.

One of the many positives is participants trying new foods they previously thought they didn’t like and discovering the foods are delicious. In some situations, peer pressure is a good thing! Research shows that children who are in the kitchen preparing foods are much more likely to try foods than those who are not. We have a few basic “rules” in our classes. We encourage everyone to try at least one bite of what they have made. We don’t know if we like something if we have not tried it. Even if they have tasted the food before, we assure the young chefs that tastes can change, and we know it will be better since they have made it themselves.

Chef and Child really emphasizes the consumption of fruits and vegetables, an area where many of us are not consuming the daily recommended amounts. After participants received instruction on safe knife skills, the kids loved washing and cutting up a variety of fruits and berries to make fruit kabobs. Not only did the finished product look beautiful, but the kabobs were also delicious and fun to eat. Often, we hear fruit is too expensive for our families to purchase. Skewer sticks are not expensive, and kabobs are a way to incorporate a few of the more expensive fruits like blueberries with more of the less expensive items like apples pieces or orange slices. Our “chefs'' loved the hands-on opportunity to include a variety of fruit colors and tastes on their individual kabobs.

Each day of the class had a different theme. Day one was breakfast. We discussed that breakfast foods are not just for breakfast. I am sure some of our participants and their families may have enjoyed breakfast for dinner, which my family likes too, as they demonstrated their newly acquired skills. Each child created their own omelet, which included a variety of vegetables they could select along with traditional ham and cheese. Ice cream muffins were a huge hit along with our fruit kabobs and a fruit juice mixture to complete the meal. The Ice cream muffins are like magic. This basic muffin recipe only uses ice cream and self-rising flour. Participants personalized their batches, each using vanilla ice cream as the base. One group went with M&M candies and chocolate chips and the other used blueberries and strawberries. Both turned out delicious.

Carmen Long

Family and Consumer Agent

N.C. Cooperative Extension Surry & Alleghany county centers.

Carmen Long

Chef and Child photos by Amanda Gann, 4­H Agent Surry County

Day two was Stir-fry, fruit salad, cookies, and iced tea. The boys in the group made oatmeal cookies with chocolate chips. The girls made peanut butter cookies topped with a chocolate kiss. Several participants shared that oatmeal wasn’t their favorite but loved it once they tasted their yummy cookies. A visit to the Tuesday Dobson Farmer’s Market made day 2 even more fun. The class took a field trip to the market where we purchased fresh lemon balm and a mint plant that we used to make delicious, iced tea. Also, at the market we found some unusual veggies that we added to our stir fry a purple pepper, yellow carrots, and some delicious zucchini.

Day three was lasagna, tossed salad, garlic herb bread, yogurt bark and infused water. The basic cheese lasagna was personalized when the group decided to be brave and add fresh spinach to the pan. Everyone tried some and several of the kids couldn’t believe they liked it just as well if not better than just plain cheese lasagna. What a positive way to add more dark green leafy vegetables to their diet.

Cooking doesn’t have to be hard or time consuming and is a great family activity. Try some of the basic Chef and Child recipes in your kitchen while being creative and personalizing them to include your flavor preferences. Who knows, you may invent an original family favorite or find a new chef in your home.

Easy Cheese Lasagna

1 (15-ounce) can tomato sauce (no added salt)

1 (14-ounce) jar spaghetti sauce

1 (16-ounce) container 1 % low-fat cottage cheese

1 (8-ounce) block shredded part skim mozzarella cheese

1/2 cup grated Parmesan cheese

Butter or cooking spray for baking pan

9 lasagna noodles, uncooked

Preheat oven to 350°F. In a small bowl combine tomato and spaghetti sauces; set aside. In another small bowl combine cottage and Parmesan cheeses. Spray a 9x13-inch baking pan; line bottom with 3 uncooked lasagna noodles. Cover with 1/3 of the sauce, 1/3 of the cottage cheese mixture and 1/3 of the mozzarella. Repeat layering 2 more times with noodles, sauce and cheeses. Cover tightly with foil. Bake for 1 hour.

NOTE: After removing from oven, lasagna must stand for 15 minutes before serving to allow noodles to absorb moisture and soften.

Yield: 12 servings

We Build Beautiful Timber Frame & Log Homes

French Bread with Garlic

1 loaf whole grain French bread

4 Tablespoons unsalted butter

2 Tablespoons garlic powder

Preheat oven to 450°F. Slice French bread into serving pieces. Spread butter over each slice and place on a baking sheet. Sprinkle a small amount of garlic powder on each slice. Toast the bread for about 3 minutes or until lightly browned. Yield: Approximately 10 servings

Snack Mix

1 cup unsalted pretzels (broken up into bite-sized pieces)

1 cup raisins

2 cups Chex cereal

Mix together ingredients. Store in airtight container.

Yields: 14 servings (1/4 cup each)

Note: Other possible ingredients include: Dried fruit, roasted almonds, roasted soybeans, oyster crackers, 1 cup unsalted peanuts, cinnamon/apple toasted oats, tiny baked cheese crackers, or teddy grahams.

Ranch Dressing

1 packet Buttermilk Ranch Salad Dressing

Mix 1 cup light mayonnaise

1 cup fat free buttermilk

Mix ingredients in a small bowl with a wire whisk. Cover with plastic wrap and refrigerate until ready to serve. This dressing will keep for up to 3 days. Yields: 16 servings

Ice Cream Muffins

1 cup favorite flavor premium ice cream

1 cup sifted self-rising flour

Preheat oven to 400°F. Place ice cream in small deep mixing bowl and stir with wooden spoon until softened. (Ice cream does not need to be completely melted.) Add flour, stirring just until mixed. Spoon equal amounts into 6 buttered muffin cups. Bake for 18 to 20 minutes.

Muffins freeze well for later use.

Note: This recipe works best with a premium ice cream that includes bits of chocolate. If the mix is too thick, you may add some milk. Recipe will make 12 miniature muffins if preferred. Shorten baking time to 12 to 15 minutes. Do NOT over mix.)

Yield: 6 muffins

For Sale

Stir-'n-Drop Oatmeal Cookies

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1 cup brown sugar (packed)

1 cup plain oatmeal

1/4 cup vegetable oil

2 Tablespoons milk

1 egg

3/4 cup chopped walnuts (optional)

Heat oven to 375°F. Lightly spray a baking sheet. Stir first five ingredients together in a bowl. Add the brown sugar (packed) and oats. Mix in the oil, milk and egg. Stir in walnuts, if desired. Drop dough by rounded teaspoonfuls about 2 inches apart on baking sheet. Bake about 10 minutes. Cool on a wire rack.

Yields: 2 dozen cookies

1956 MG Sport Car Convertable

Low Miles 14,000

Showroom and mint condition, always kept inside. Very dependable, starts very quickly, runs and drives very good. Selling very low price $7,500 or will trade for a Lexus, small SUV 300, for years 2000-2003 or Lexus 430, large 4 door Sedan for years 2000-2003. Call 336-961-8442, leave message.

Dividing Perennials in Your Garden

In reference to gardening with perennials, you may have heard the adage “first they sleep, then they creep, then they leap.” In other words, perennials take a few seasons to establish in your garden. Once they do, it may be time to divide them. Many gardeners are intimidated by the prospect of dividing perennials in the garden. However, when done correctly, overcrowded perennials will benefit from division.

There are a few signs that can indicate that herbaceous perennials need to be divided in the garden. As plants get crowded, they may flower less or start to have a “bald” spot at the center of their crown. Other plants may stretch, growing tall and subsequently flopping in the garden. In other cases, you may choose to divide perennials because they are taking up more space than you’d like, or because you want to move them around your garden or share with friends.

Some perennial plants need division more often than others. Plants such as bee balm (Monarda), daylilies (Hemerocallis), and black-eyed Susan (Rudbeckia) spread rapidly when planted in a favorable location. Gardeners may need to divide these every one to three years. Other plants spread more slowly, and may not need to be divided for much longer periods of time. Use the cues listed above to help determine when a plant should be divided.

Spring and fall are the best seasons for dividing perennials. Similar to adding new plants, the cooler weather during these seasons allows you to divide and move plants in the garden with less stress to the plant. Divide plants when they are not blooming. Plants that are blooming devote most of their energy to reproducing; at this stage, the plants will have trouble dealing with the stress on their root systems that is involved with dividing and moving them. Generally speaking, try to divide plants that bloom in the fall during the spring, and divide plants that bloom in the spring during the fall.

When you are ready to divide your plants, pick a cool, cloudy day. It is best if there has been recent rainfall or irrigation, but the ground should not be soggy. Then, follow these steps to divide a plant:

1. Dig up the plant, ensuring that you get a piece of both root and shoot.

2. Divide the roots. You can tease apart roots of clumping perennials using a spading fork. Plants with fleshy roots may need to be cut into pieces.

3. You can return what is left of the original plant to its spot in the garden. Then, space the divisions like they are new plantings and plant them in your garden. It is best to plant divisions immediately. Note: if your plants are actively grow ing at the time of the division, cutting back the foliage will help reduce stress on the plant. Removing extra foliage can reduce moisture lost by transpiration in the leaves and also help the plant stand up better. Try cutting back one-third of the foliage.

4. Water your plants well after you’ve finished dividing and moving them. Continue to monitor your divided plants through the season, watering as needed to help them get es tablished in the garden. These plantings will need more attention during the first year after they have been divided than they will in future years.

Dividing perennial plants provides a wonderful opportunity to share plants with your gardening friends and neighbors. Be sure to share the fruits (and flowers) of your labor this fall!

WRITER Leslie Rose, Extension Horticulture Agent

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

Forestry Survey • Hydrographic Survey

Land Use/Development Design

Mortgage/Physical Survey

OPUS Management

Right of Way/Easement Survey

Subdivision Design

Topographic Survey

723-C Main St North Wilkesboro, 28659 (336) 452-4161

NC L-5133

Back School 101

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

**Please mention coupons when making your appointment. Insurance accepted.

If further care is needed, you have a right to request a refund within 72 hours.

Wellness

Better Understanding Health Information

Have you ever been overwhelmed listening to, or reviewing, health information you have been given?

Have you been in a situation where the doctor wasn’t being as clear as you needed when they were explaining something to you? Health and medical information can be very detailed and include many medical and scientific terms that we don’t use in our daily language.

Our ability to understand the information we are receiving regarding our health, and being able to use it to make decisions, is called health literacy. Recently, the definition of health literacy was expanded with the release of Healthy People 2023. There are now two separate definitions to help us better understand health literacy.

The first is called personal health literacy. According to the Centers for Disease Control (CDC), this means “the

degree to which individuals have the ability to find, understand, and use information and services to inform health-related decisions and actions for themselves and others.” In addition, there is now also a health literacy called organizational health literacy. The CDC goes on to share the definition of this as, “the degree to which organizations equitably enable individuals to find, understand, and use information and services to inform health-related decisions and actions for themselves and others.” Why are there new definitions? These new definitions help guide people in not only understanding information, but using it as well. This helps you make well-informed decisions.

It’s a core function and responsibility of health care providers and clinicians to ensure that information they are sharing is being done so in a way people can un-

derstand and take action on. Even the articles that I write each issue are done so with health literacy in mind and in an effort to increase health literacy.

Public health officials want to make sure you are getting important health messages you can understand so you can take action in being an advocate for yourself and your family. Included in this public health core function is health equity. Health equity is work we do to ensure all people, no matter their demographics, can attain the highest level of health possible.

So, what can you do to address health literacy issues or concerns? There are three key things you can ask yourself when receiving important health information:

•Am I receiving this message in plain language?

•Is this in a language I understand?

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

COOKBOOK SALE

•Is this culturally appropriate for me?

If at any point, you are answering “no” to one of these questions, make the doctor stop and ask them to explain again, using other words or types of explanations. You may even want them to use pictures or graphs, as some people learn better with a visual. Ask them to not use abbreviations or acronyms (letters instead of words). Have them define words they are using you don’t understand.

I recommend writing down questions you may have before going to the appointment and take notes during the appointment also. Some people learn best from writing and reading, rather than listening. Ask your doctor if they have brochures or pamphlets you can review. If after the appointment, you are still confused or want more information, call the office back and ask your questions. Or consider taking someone with you to the appointment that you trust. Sometimes, we get overwhelmed or nervous and this person can help you remember what you wanted to ask, make sure you got all the information you needed, and help you remember parts of the conversation later.

I also recommend “MyHealthFinder” at https://health.gov/myhealthfinder. The US Department of Health & Human Services (USDHHS) provides this tool and says it “is a prevention and wellness resource that you can share with audiences who have limited health literacy skills. The site includes evidence-based health information written in plain language that’s actionable and easy to use”. This tool can give you easyto-understand information about medical conditions, but also can help you screen yourself and help you guide actions you may need to take all in laymen’s terms.

The most important advocate for your health and wellness is YOU! The best way you can help yourself and advocate with medical professionals is to understand the information you are being given, decisions you are being asked to make, and the outcomes of those decisions. Stand up for yourself and make these professionals talk to you in a way you can understand.

11th Annual Carolina Bible Camp Bluegrass Festival

Saturday, September 9th. Advance Tickets $20

$25 at gate, children under 12 free.

Carolina Bible Camp, 1988 Jericho Church, Mocksville Enjoy The Grascals, Becky Buller Band, Willamson Branch, Dwight Hawkins & Friends, Colin Cutler.

Mount Airy Moonshine & Racers Reunion

Downtown, Main Street.

Saturday September 9, 10am-8pm

Free Event, Open to the public. Race cars on display, Legendary Drives Autograph Session, take a lap around the old Mount Airy Race Track. Moonshine stills and demonstrations, Silent Auction. Live Music. Visit the Mount Airy Stock Car Racing Hall of Fames More information: visitmayberry.com

Tired of the Gloeosapsa Magma, the inevitable black roof streaks that feed on the limestone filler in asphalt shingles?

Our aluminum shingle roof eliminates roof issues... increases energy efficiency, curb appeal and home value!

This Fall at Historic Richmond Hill

September 23

Richmond Hill Law School HOME site of Justice Richmond Pearson Open House 1:00

Lecture 1:30 & 2:30 by Fletcher Edwards/ “Rock Carvings of Sampson Fleming”

October 21 Civil War Day Open House 10:00a; Reenactors demonstrations with 2 canons, 5 firings;

10:45 & 12:45 Eva & Danny Casstevens with period music and 11:45 & 1:45 Author Tim Perry, JEB Stuart Program.

Picnic shelter reservations: 336-849-7751

4641 Law School Road, East Bend

Richmond Hill is a part of the Yadkin County Parks and Recreation Dept.

Before you replace the wood on your deck, talk to us about…DECK RESTORE™ or DECK REVIVE products. Both products revive and protect wood surfaces such as wood and composite decking, stairs, docks and more. They install at a fraction of the cost of total surface replacement while adding years of life to older wood decks!

any painting project. Whether you’re just needing a little guidance… or the whole idea.

On Saturday, October 21 in downtown Yadkinville from 11 to 5, you’re going enjoy a spectacular wine festival... The Yadkin Valley Grape Festival!

You will be glad to hear the prices are the same as last year’s event. Admission is free to shop, $20 for military and $25 at the gate for tasting and a souvenir glass. Lots of FREE parking.

Bought some favorite wines and carting them are slowing you down. Just leave them with the various wineries. They’ll make sure your purchases are transported to the courtesy storage booth. You’ll be able to pick everything up with one easy stop as you leave the festival.

Souvenirs of your festival visit are must haves. Make your way to Souvenir Booth for caps, tees, sweatshirts and indulge in some serious swag.

Thinking about Holiday gifts?

You’ll discover pop-up shops on the festival grounds filled with unique gift ideas.

Wineries scheduled to attend:

Brandon Hills Vineyard, Carolina Heritage Vineyards, Hanover Park

Vineyards Haze Gray vineyards, Native Vines Winery, Sanders Ridge

Vineyards, Shadow Springs Vineyards, Slightly Askew Winery, Star Dust

Cellars, Stony Knoll Vineyards, Surry Cellars, Weathervane Winery, Windsor Run Cellars and Shelton Vineyards with more to come on board to share new flavor creations.

The afternoon entertainment begins with the 60 Watt Combo from noon to 2 followed by Camel City Yacht Club from 3 to 5. Bring a chair or blanket.

Vendor booths await. So many wines to sample.

Getting hungry? Food trucks are Soul to Bowl, Mr. People Feeder, Crazy Dogs and Green Mesa Farm with blueberry smoothies and always a favorite, A-maize-ing Kettle Korn!

All this sounds like the perfect time and place to meet up with friends to sample new wines, enjoy lunch and spend the afternoon under the big oaks, listing to two fantastic bands. And yes, dancing is permitted!

Making a weekend built around The Grape Festival? Contact the Chamber at 336-679-2200 to reserve shuttle service from area lodging. As the old saying goes, “leave the driving to us!”

It’s October, it’s Saturday and you’re at The Yadkin Valley Grape Festival. It doesn’t get much better than that.

A big Grape Festival Thank You goes to this year’s presenting sponsors, B&G Foods and Mama Mary’s.

Festival Sponsors include Town of Yadkinville TDA, Yadkin County TDA, Jonesville TDA, Skyline National Bank, Duke Energy and CMS Insurance and Nextera Energy.

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

Event Rain or Shine!

For group rates call the Chamber Office in advance: 336­679­2200.

Getting set up for the day.

NO COOLERS! ALCOHOL WILL BE AVAILABLE FOR PURCHASE AT EVENT

September 23rd 9-4

Historic Downtown Elkin Catch every moment of the fun!

Mark your calendar for the 26th Annual Yadkin Valley Pumpkin Festival for the ultimate family event on September 23 from 9 to 4. For adults there is a Main Street in Elkin’s Historic District packed with arts and craft and food vendors, festival T-shirts.

New this year is the first Annual Pumpkin Run —5/10 Run Walk, 8 to 11 at Jonesville Greenway, Plaza Street. Register at 6:30a to 7:30a, $35/10K, $25/5K, $15/ Fun Run with cash and check only. Proceeds go to Capt. Mark Garner VFN Post 7794 for mental health and suicide awareness. FREE T-shirt to the first 20 registrations.

See pumpkins weighing over a 1,000 pounds on Standard Street. Enjoy food with BBQ, ribeye sandwiches, Cuban, Burgers and more.

Check out the Foothills Quilters’ Annual Quilt Show at Galloway Episcopal Church 9 to 4.

For the Kids’ Zone on Standard Street: a bounce house, inflatables, a petting zoo, pony rides and the Touch a Truck on Bridge Street.

Good food, family fun, what a perfect family day!

See you there.

Have a question? Contact the Yadkin Valley Chamber 336-526-1111.

Saturday, October 6th it’s KingFest at King Central Park from 10:00 am to 5:00 pm There will be vendors, food, car show, contests, kids activities, and lots of family fun! Free admittance and parking!

5th Annual Yadkin Valley Farm Toy Show

Friday, November 3, 2023 6 - 9pm

Saturday, November 4, 2023 9am - 3pm

*NOTE NEW LOCATION*

LinCrest Farms

1208 Old Stage Road

Yadkinville, NC 27055

Farm Toys, Pedal Tractors, Construction Toys

Show Admission: $4. Children under 12 free with adult

Annual Cornshucking Frolic

308 Horne Creek Farm Road, Pinnacle. Family fun activities and music. Admission

Saturday, October 21, 10-5

For more information, check out the Yadkin Valley Farm Toy Show Facebook page or contact: Mark Williams 336-469-4980

markwil6220@gmail.com

Dustin Calloway 336-469-0420

Wendi prepared this article for last year’s Fall magazine, which didn’t get to run. Enjoy her visit to Lake Hampton.

Lake Hampton

WRITER/PHOTOS/ Wendi Hartup

Find more of Wendi’s Lake Hampton photos on the Weekends page at yadkinvalleymagazine.com

Just past Yadkinville about 30 minutes from Winston-Salem is Lake Hampton. This fantastic park is relatively new as it was completed in 2010. I've written about this place before but they've added so much, it's worth writing about more.

One of the things I love most about Lake Hampton is all the natural vegetation they've left alone. I don't know if they've added more with seeds but there is such a variety of shoreline vegetation that is rarely found along a public park. Most parks either mow all the way to the edge and eliminate all the shoreline vegetation which causes an immense amount

of soil build-up over time. Fish have no way to filter sediment from their gills so the more plants along a shoreline the better. There are trees everywhere that make you feel like this is your private lake that has been here for generations.Thanks to Piedmont Land Conservancy, over 266 acres of wooded buffer is protected under an easement around the lake. That

means no cutting of the trees, ever! As a person who cares about water quality and reducing erosion, this type of management for a park is amazing.

Unfortunately, you cannot swim or wade in this lovely reservoir. This reservoir is Yadkin County’s future drinking water supply on South Deep Creek, ensuring clean water and recreation for generations to come. There is a State rule about no physical contact allowed in public drinking reservoirs. They also don't allow motorized boats on this lake which can also cause erosion due to too much wake and another lesson other public lakes should take from Lake Hampton for beautiful, stabilized shorelines.

Things you can do...get on the water with a non-motorized device, fish, walk lovely wooded trails, play disc golf, primitive camping, utilize the shelters and playground equipment and enjoy the wildlife. They have a dog park area for both small dogs and larger dogs. The primitive camping has a bath house and they hope to have RV camping options in the future.

I took some friends, the Maurer family, to go kayaking later in the day. The park has single and tandem kayaks as well as a few small boats for rent per hour with life jackets. Kids 12 and up can have a kayak to themselves. All the rules and amenities are listed on the Yadkin County website (https://www.yadkincountync.gov/407/Yadkin-Memorial-

Deringer, Elisa, Shelia and Ruger Mauer on Lake Hampton

Wendi Hartup

Park). Instead of going toward the dam, we went left to where the lake narrows. It was kind of magical with the mist over the water. We stopped and got the kids to be silent for a bit to see all the turtles pop their heads up, saw a rock that looked like a giant snake head, herons and tiny frogs.

There is a new bridge behind the dam that connects the 18 hole disc golf course to the main shelter. You can also drive

to the disc golf course if you don't want to walk the 2 miles. This is a neat course and will be fun to try out this Fall. If you start at the disc golf course and go to see the dam, it's only about a half a mile. The bridge crosses a lovely creek that has lots of vegetation preventing erosion. They don't allow fishing or swimming near the dam but it still is a lovely area to enjoy and try to identify all the dragonflies.

Safety to consider while at the lake:

1) Bring sunscreen, water and snacks. Many of these public lakes are so far away from stores that it isn't convenient to get to one.

2) Wear life jackets at all times regardless if you can swim. This is usually part of the lake rules anyway.

3) While swimming is not allowed, if you fall in, don't panic. Just try to hop back in your boat or use someone else to help you get back in the boat. Try not to swallow any lake water. Did you know there are all kinds of waterborne diseases? Most will affect a person's stomach and intestines, skin, or respiratory system within a few hours to a few days. If you or your family member have something come up, don't wait it out. Go ahead and see a doctor.

4) Take a shower when you get home if you get any lake water on you from paddling. You never know if you could have a reaction from what is in the water.

5) Know your limits of how far you can paddle. Lastly have fun.

Celebrating History and Fall 2023: Murray’s Mill Festival

WRITER/PHOTOS

Dwaine Phifer

Fall 2023 officially arrives Friday, September 23, at 2:50 AM EDT. What better way to celebrate this major event than attending a Fall festival? Luckily for those of us in the Yadkin Valley, Catawba County offers an autumn salute to NC’s agrarian history by juxtaposing “then” with “now”, Saturday, September 23, 2023, 10a to 5p and Sunday, September 24,1p to5p, at the historic Murray’s Mill, 1489 Murray's Mill Road, Catawba, NC 28609.

Ample parking will be available in a large field at the mill complex. For those with mobility concerns, golf cart shuttles to and from the parking area will be available. Entry tickets can be purchased at the main gate.

Murray’s Mill, constructed by John Murray in 1913 to replace the original 1800s mill built and operated by his father, is one of a rare-few historic NC grist mills that remain fully functional and open to the public. Due to economic pressures, the original family owners were forced to close down the last operating Catawba County waterpowered mill in 1967. Understanding the notable importance of Murry’s Mill as the only surviving mill of this type in the county, the Catawba County Historical Association (CCHA) set about to preserve a priceless piece of history. Preservation work started in 1980. In 1986, the historic association held a grand opening that attracted statewide attention.

The mill and its waterwheel, an old-timey general store adjacent to the mill, along with a few other historic buildings, have become Catawba County’s inspirational gift to those seeking the soothing sound of water spilling over the mill dam and the gentle, rhythmic creaks and clunks of the enormous water wheel slowly turning.

A short uphill hike beside the mill pond, the power source for turning the huge grinding stones, treats visitors to soothing splashing water and the mechanical squeaks and groans of the huge, slowly turning water wheel. A couple of intrepid white ducks, paddling about in waterlilies just behind the dam, allay the raw power of tons of

confined water pressure, the energy source that turns the huge griding stones inside the mill. Grain ground by such massive historic mill stones served as a vital food resource for generations. Because of the vital historic necessity of gristmill functioning as part of everyday life, today we have many common-place expressions that we use without thinking of the literal meaning, all inspired by the grinding of grain (i.e. “Keep your nose to the grindstone. Run of the mill. Milling around. Put through the mill, and it’s the same old grind.”).

The Fall Festival at Murry’s Mill will offer a variety of activities and entertainment opportunities. Educational exhibits, booths for hand-made-crafts and goods, a variety of music offerings, demonstrations that honor “days-back-when,” and opportunities for food sampling will be highlighted. A guided tour of the operating mill is a major educational opportunity. Yep, there is something for everyone: Educational exhibits, engaging demonstrations, toe-tapping music (Bluegrass, Country, and Gospel performances) at the Murray’s Mill Amphitheater, many great food vendors’ selections, and beautiful scenery.

The chance to metaphorically do a bit of time travel while admiring antique cars, historic tractors, old farm machinery and artsand-crafts booths will be enjoyable. Traditional food preparation like molasses-making will ensure a definite historical air wafts over the two-day event adding another layer of nostalgic time travel. There’s nothing like a well-organized festival to officially greet Autumn’s arrival in the Yadkin Valley.

Food Trucks!

Shuttle service provided to the festival from local lodging at no cost. Contact the Chamber to sign up for festival transportation.

Admission is Free

Wine tasting tickets at the gate are $25. Save $5 by purchasing tickets in advance. A souvenir wine glass is included. Military Appreciation tickets at the gate are $20.

Age ID Required

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

Event Rain or Shine!

For group rates call the Chamber Office in advance: 336­679­2200.

Shop

Heirloom Apple Tree Sale begins Sep.16; Tues.-Sat 9a to 4p through mid-Nov. Unless sold out. 26 heritage apple varieties at $22.50 ea. Call 336-325-2298 for name and availability.

Horne Creek Farm Visitors’ Center, 308 Horne Creek Farm Rd., Pinnacle, 27043

Building & Restoring Family Heirlooms

off the bookshelf Reviews by:

Indigo Field

By: Marjorie Hudson

In this powerful debut novel, Hudson uses her gift of poetic and lyrical prose to reveal the secrets of a field where three centuries of crimes are hidden. On one side, a retired colonel living in an upscale retirement home is distraught by the sudden death of his wife. On the other, lives an impoverished, elderly black woman mourning the murder of her niece by a white man. A feud erupts between the two when the colonel rams into the elderly woman’s

Ghost Light

By: Jane Tesh

Although protagonist Theodosia “Teddy” Ballard hasn’t been schooled in community theater, she reluctantly agrees to fill in as stage manager for “Little Shop of Horrors” to help out her actor friend, Will. It seems the former manager took a fatal tumble down the costume-loft stairs and Teddy’s services are in dire need.

Determined to do her best, Teddy does not take the many superstitions as-

When The Widow Prays

By: Emma Brown

“For I know the thoughts I think toward you, saith the Lord, thoughts of peace, and not of evil, to give you an expected end.”

Jeremiah29:11

Within a ten-month span, Emma Brown was diagnosed with stage four cancer, had two major surgeries and was hospitalized during chemotherapy. Twenty-eight rounds of radiation followed. She lost her job. Then, both Emma and Clyde, her husband of 39 years, were diagnosed with Covid-19. Tragically, the unthinkable happened, and her husband passed away.

This is Emma Brown’s story of

Cindy Martin

car, loosing the spirits of the field. The animation of the trees and birds and people paired with Hudson’s deeply layered Southern storytelling voice, reveal the boundaries of the field that contains “the soul of the South,” leading to a day of reckoning.

Already receiving rave reviews, Indigo Field has been described as “dazzling” and “mesmerizing.” The characters and story become so endearing readers won’t want the book to end. Indigo Field is available for purchase online, as well as in local, independent bookstores.

Enjoy an afternoon with the author on Friday, September 22, at the Autumn Literary Lunch sponsored by the Olde Beau Book Club in Roaring Gap, NC.

For more information or to purchase advance tickets, contact Anne Rawls at 336-363-3333, extension 105.

sociated with the stage and the egos of the actors seriously, until her encounter with George Clancy Everhart, the theater ghost. George informs her the former stage manager was murdered and insists she find the killer!

Investigating a murder while conducting rehearsals is complicated at best, when Teddy makes a surprising discovery about her relationship with Will and learns of George’s hidden dramatic agenda.

This “spirited” mystery is a spectacular blend of suspense and colorful char-

acters, with a surprise twist in the end. Tesh’s inclusion of a Theater Superstition at the beginning of each chapter gives the reader insights into the world of the stage.

This book is available at Pages Bookstore in Mount Airy, as well as other independent booksellers and online.

perseverance, endurance, grieving, depression, and how she, one day, began to live again. Complete with photographs, journal entries, and detailed descriptions, readers feel they are accompanying Emma on her tumultuous journey. One can hear her voice as she recounts her thoughts and feelings when she receives the cancer diagnosis, describes her treaments, and must face the horror of losing her husband to Covid. Through it all, Emma relies on her faith and family, believing that when the widow prays things change.

Emma holds nothing back. “Yes, I did get professional help. Yes, I was diagnosed with depression. Yes, I took medication. Yes, I am a strong advocate of Jesus and Therapy. Yes, I am a minister who is a strong believer in prayer.”

Her sincerity and transparency shine a light on how dealing with tough times is unique to every individual. She concludes, “My ending has a new beginning.”

An inspiring story for a wide audience, When The Widow Prays is available for purchase at local booksellers, as well as online.

To contact the author, email rev.brown64@gmail.com or visit either of her two Facebook pages: Emma Brown or When The Widow Prays.

Love that healthy smile!

help keep your teeth happy with these tips

WRITER Dr. Andrew Rivers

People who have jobs working outside in the sun are more prone to developing lip cancer and should use a lip UV protection.

Are your young ones in sports? Make a mouth guard part of their uniform. Mouth guards usually cover your upper teeth and protect your teeth, lips, tongue, face and jaw against injuries.

Vitamin C is great for your teeth and body overall. It is found in many citrus fruits. Be sure to eat these fruits with a meal or rinse with water after you consume them as they are acidic and can damage your teeth.

Cheese is a great snack for your children’s teeth. It is packed with calcium and helps stimulate salivary flow that disrupts the development of cavities.

If you can’t find your floss during the day, opt for Mother Nature’s toothbrush. Hard, crunchy foods, such as carrots and apples, can clean your teeth naturally.

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 our sandwich!

BBQ for Books with a Side of Bluegrass is upcoming on October 6th. Stokes Partnership for Children, a non-profit, Excecutive Director Cindy Tuttle tells us the doors will open at 5p and the event runs 6a to 9p.

Started in 2010, the organization’s largest fundraiser has taken in thousands of dollars to promote early childhood literacy in Stokes County. BBQ for Books continually grows and new this year is a live auction at the Nana-Mac Meadows venue in Pinnacle and a cash bar (not included in the ticket price).

Returning is great food, stellar bluegrass music from Darren Nicholson, Mark Pruett, Audie Blaylock and Reed Jones in addition to a “World Famous”silent auction, a cake auction and a plethora of fun games. All the proceeds stay in

January 1st thru April 30

Monday­Friday 8am­9pm

Saturday 8am­5pm Special Appointments Available May thru December

Monday­Friday 8am­4pm

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

What other area event has a Pig Pen Raffle?

D Music by: Darren Nicholson, Mark Pruett, Audie Blaylock and Reed Jones

Stokes County to buy new books and early childhood literacy programs: Dolly Parton’s Imagination Library, Reach Out and Read, the Child Care Resource and Referral Library and gift books at community events for 2,500 youngsters.

Check out the professional Book Walk exhibit at Central Park in King funded by BBQ for Books with a Side of Bluegrass.

Tickets are $35 Register by October 5th at stokespfc.com/news-events

Other queries: 336-985-2676.

L to R: Shanda Cox, Wanda Craig, Cindy Tuttle, Amy Cubbage, President of the NC Partnership for Children (Smart Start), Anne Moser and Michael Redden.

October 22nd marks the 289th birthday of Daniel Boone under the Old Style calendar. He called Carolina his home for over twenty years, longer than any other place he lived. It was here that he sharpened his frontier skills, learned the fur trade, married his sweetheart, Rebecca Bryan, raised a family and explored the lands beyond the Blue Ridge, finally making his move to Kentucky.

The NC Daniel Boone Heritage Trail is a non-profit, 501c 3 organization dedicated to preserving and promoting the life of Boone in North Carolina. We do this through our website and facebook page, quarterly newsletter, brochure, living history programs and special gatherings. This fall we will be participating in two events: Daniel Boone Day at Whippoorwill Village on Sept. 16th and the 275th Anniversary of the Bryan Family crossing the Shallow Ford in Huntsville on Nov. 4th. See page 85 for details.

Future plans for the organization include preparing educational materials for classroom distribution and producing a short video that can be used at visitor centers, on YouTube for promotional events. We invite you to join us and become a part of sharing the story of one of America’s best known frontiersmen.

The same year Daniel was born, 1734, the first Moravians settled Pennsylvania. Two years earlier, in the colony of Virginia, George Washington was born. King George II was ruler over the colonies.

Daniel’s parents were Sarah and Squire Boone. When Daniel was about 16 years of age he and his family moved from Pennsylvania, traveling south through the Valley of Virginia and over the Blue Ridge Mountains into the Colony of North Carolina. Squire and his family settled in what is now Davie County. The Yadkin River Valley was a vast untamed wilderness...no roads, no towns, an abundance of wildlife and still the footprints of Native Americans.

Another large family that had arrived here just prior to the Boones, was the Bryans. Morgan Bryan acquired so much land that it became known as the Bryan Settlements along the Yadkin River in what is now Davie and Yadkin counties. The two families became intertwined with sons and daughters marrying creating a large web of extended family.

In 1756 Daniel married Rebecca Bryan Boone. They made their home for many years in a log cabin on Sugar Tree Creek near present day Advance. Later, Daniel moved his family 60 miles further west to the upper Yadkin near Beaver Creek in present Wilkes County.

What was their life like? What challenges did they face? What world events engulfed and changed their lives? Who were their children, brothers and sisters? Who were their neighbors? What was the landscape? These are the questions that intrigue us and boost our imagination.

One way to learn more about the lives of the Boones and Bryans is to attend these upcoming events.

On September 16th from 10 a to 4 p members of the NC Daniel Boone Heritage Trail will be at the replica Boone Cabin at Whippoorwill Village in Ferguson. There will be cooking from 10a to 2p along with talks about Rebecca and her life on the frontier and information about the Trail. Admission fee.

On Saturday, November 4th there will be a program celebrating the 275th anniversary of the Bryans crossing the Yadkin River at the Shallow Ford Daylily Farm in Yadkinville. This event is sponsored by the Yadkin and Davie County Historical and Genealogical Societies.

The NC Daniel Boone Heritage Trail will have a short meeting at 9:30a and at 10a the program will begin. There will be guest speakers and walk down to the crossing at the river’s edge. More information to follow on NCDaniel Boone Trail Facebook.

The NC Daniel Boone Heritage Trail receives support from memberships and from local TDAs including Watauga, Wilkes, Surry, Yadkin, Davie and Davidson counties which enable us to reach out into the community. To find out more about the NC Daniel Boone Heritage Trail follow us on the web at www.NCDanielBooneTrail, on facebook or email us at NCDanielBooneTrail.org.

Daniel Boone Day - Sept. 16th, 10a-5p - admission

Whippoorwill Academy and Village

11928 NC 268

Ferguson, NC

275th Anniversary Bryan Family Shallow Ford Crossing - Nov. 4th, 10a - Free

Shallow Ford Daylily Farm

5336 Courtney-Huntsville Road

Yadkinville, NC

What IS That? presents:

If your guess is the first correct entry drawn WIN $100

Enter by postcard, letter or email, be sure to include your: name, PHYSICAL MAILING ADDRESS and guess. And if you’d like, tell us about your experiences using or collecting this item. Entries must be received no later than 10/13/23, Winner will be drawn 10/14/23. The winners will be notified by mail and announced in the November-December 2023 issue. All entries become the property of Yadkin Valley Magazine

Turn to page 90 to read about the July-August Contest.

The item in the September/October magazine is one of my favorite little antiques—a toy sewing machine. I personally have not actually used it only to have it occupy a space in my bookcase.

Before the end of the guessing time I received a note from a dear Wilkesboro Ella Rhodes who shared she and her sister had one like this and used it to make all their dolls’ clothing. After recently spotting a similar toy sewing machine in an antique shop, I came to the realization we were both in this antique store!

The first guess drawn for $100 was Christine Wolfe of Hickory. The next two correct guesses drawn win a Yadkin Valley Magazine Cookbook: Diane Marshall of Boonville and Katelyn Blevins from Pilot Mountain.

Consider financial gifts for grandchildren

If you have grandchildren, you probably enjoy spending time with them and watching them grow. And to help them achieve a bright future, you might like to make some financial gifts — but which ones?

You have several options. Let’s look at three of them:

529 plans – When you invest in a 529 education savings plan, any earnings growth is distributed federally tax free, as long as withdrawals are used for qualified education expenses. (Withdrawals used for expenses other than qualified education expenses may be subject to federal and state taxes, plus a 10% penalty.) And in-state residents who invest in their home state’s 529 plan may also receive state tax incentives. A 529 plan can be used for college, approved trade school programs, qualified student loan repayments and even some K-12 costs. And if the grandchild you’ve named as a beneficiary of a 529 plan decides to forego further education, you can generally switch beneficiaries to another immediate family member. You can contribute up to $17,000 in 2023, per grandchild, to a 529 plan without incurring gift taxes. Furthermore, as of the 2024–25 school year, grandparent-owned 529 plans won’t affect financial aid eligibility. However, tax issues for 529 plans can be complex, so consult with your tax advisor about your situation.

Roth IRA – Any earnings growth in a Roth IRA is distributed tax free, provided the owner is at least 59½ and has had the account at least five years. If your grandchildren earn money from babysitting or a part-time job, they can open a Roth IRA with the help of a parent or other adult. You could “match” your grandchildren’s contributions, possibly on a dollar-fordollar basis, to provide them with an incentive for saving. In fact, you could fully fund the Roth IRA, up to the annual contribution limit, which is $6,500 or the amount of your grandchild’s taxable compensation, whichever is less. (The annual limit is $7,500 for those 50 or older.) And your grandchildren can withdraw the contributions—not the earnings—at any time to pay for college or anything else.

Custodial account – You can open a custodial account, also known as an UGMA or UTMA account, for a grandchild, and fund it with most types of investments: stocks, mutual funds, bonds and so on. For that reason, it can be a good way to teach grandchildren about the nature of investing—risks, returns and the value of holding investments for the long term. Plus, there’s an initial tax benefit to custodial accounts: The first $1,250 of your grandchild’s investment income (dividends, interest, capital gains) is tax free, and the next $1,250 is taxed at the child’s rate. Anything above that amount is taxed at the parents’ marginal tax rate. However, once your grandchildren reach the age of termination—usually 18 or 21, depending on where they live—they take control of the account and can do whatever they choose with the money. So, while a custodial account could be considered as a funding source for college, it might alternatively serve as a gift that could eventually enable your grandchild to fulfill another desire or goal—take an overseas trip, pay for a car or maybe even start on a path to entrepreneurship.

Making financial gifts to your grandchildren can be rewarding for them and for you. So, consider the possibilities carefully and put your generosity to work.

Edward Jones, its employees and financial advisors cannot provide tax or legal advice. You should consult your attorney or qualified tax advisor regarding your situation.

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

Dobson

Paul J. Bunke, Sr., AAMS™, CFP®

Financial Advisor

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

Audra Cox

Financial Advisor 715 S Main St, Suite B Dobson, NC 27017 336­569­7385 • 844­795­3462 audra.cox@edwardjones.com

Elkin

Frank H. Beals

Financial Advisor

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

Barry Revis, AAMS™

Financial Advisor

116 E. Market St., Elkin, NC 28621 336­835­1124 barry.revis@edwardjones.com

Nathan Sturgill

Financial Advisor

116 E Market Street Elkin, NC 28621 336­835­1124

nathan.sturgill@edwardjones.com

Jonesville

Aaron L. Misenheimer, CFP®, ChFC® Financial Advisor 1530 NC Hwy 67, Suite A Jonesville, NC 28642 336­258­2821

aaron.misenheimer@edwardjones.com

Mount Airy

Andi Draughn Schnuck

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

andi.schnuck@edwardjones.com

Dale Draughn, AAMS™

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

Logan Draughn

Financial Advisor

492 N. Main Street Mount Airy, NC 27030 336­789­3323

logan.draughn@edwardjones.com

Kody Easter, AAMS™, CRPC™, CFP®

Financial Advisor

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

kody.easter@edwardjones.com

edwardjones.com

Member SIPC

Randy D. Joyce

Financial Advisor

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

randy.joyce@edwardjones.com

Tammy H. Joyce, AAMS™

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

Tanner Joyce

Financial Advisor 752 S. Andy Griffith Parkway, Suite 400 Mount Airy, NC 27030 336­789­6238

tanner.joyce@edwardjones.com

Pilot Mountain

Mike Russell

Financial Advisor 106­B South Depot Street, Pilot Mountain, NC 27041 336­368­2575

mike.t.russell@edwardjones.com

Michael Warren

Financial Advisor 101­D Shoals Road, Pilot Mountain, NC 27041 336­368­0782

michael.warren@edwardjones.com

Yadkinville

Christopher L. Funk

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

Left to right: Tanner Joyce, Logan Draughn, Audra Cox, Paul Bunke, Aaron Misenheimer, Michael Warren, Andi Schnuck, Frank Beals, Barry Revis, Dale Draughn, Mike Russell, Kody Easter, Tammy Joyce, Christopher Funk Not pictured: Randy Joyce, Nathan Sturgill

The story is true...

We are retiring.

Barbara once asked, “Do you think anybody reads my letter?” Well, I can answer that with a resounding yes! In two sentences Barbara mentioned we were going to retire at the end of the year. I kid you not, I’ll bet we’ve had a 1,000 people stop us to talk about how sad they were when they read those two lines.

The next question is someone going to take the magazine over? If so, new owners would be well received! We hope so, but we just don’t know. If no one steps in to take over the bimonthly magazine, we’re talking about doing some special issues, maybe a Spring and Christmas magazine and we’ll expand our on-line offerings. Those things we can do and still have more honey do projects time. Things will change from have you finished loading the photos, to do you have that moulding finished in the den. Lord, pass the Blue-emu!

As much as we hate to leave, you just know when it’s time. We had been talking about retiring for a few years, but we always said, let’s continue on for a bit.

For those of you who’ve asked about our retail shop, Cherry Street Farmhouse, that will continue.

So what’s up for our final regular magazine? We know you love YVM for its foods. We plan to leave you with a Holiday Cookbook Magazine featuring select recipe favorites.

I know it will be crazy getting that final issue pulled together. Just is case time gets away from us, we just want you to know we leave, truly thankful and blessed.

To the contributors and staff.

To the readers.

To our advertising clients, many who have been with us for years.

To the great Southern cooks who’ve shared their recipes.

To our printer, especially Mark in customer service. (sorry about the gray hairs we caused, good luck this deer season!)

We sincerely thank you.

John

Barbara & John

Care South, Inc. is a locally owned and respected agency that has provided more than 20 years of In­Home Aide Care to individuals who require assistance with Activities of Daily Living (ADLs).

Mission

To deliver exceptional Personal Care Services (PCS), allowing the client to live safely and comfortably in their own home and to provide leadership in which employees have faith and confidence.

What Programs are Provided through the Agency?

• Community Alternative Program for adults (CAP/DA)

• Personal Care Services (PCS)

• Veterans Administration (VA)

• Temporary or Long­term Care

• Chore Respite

• Private pay

Summary of the Service Provided:

• Activities of Daily Living (ADLs) (i.e., eating, bathing, dressing, toileting, mobility, and grooming)

• Instrumental Activities of Daily Living (iADLs) (i.e., light housekeeping, meal prep)

Practices and Staff:

• Licensed and bonded in North Carolina.

• RN Supervisor conducts quarterly visits to the home.

• CPR Instructor

• Staffing Coordinators provide 24/7 On­Call Services.

• Caregivers complete monthly in­services, maintain C.P.R., and perform skills competency verification by the R.N.

• Comprehensive background investigation of all caregivers (i.e., criminal background)

To inquire about services for you or a family member or employment opportunities for: In-Home Aides, Certified Nursing Assistants (C.N.A), and Personal Care Assistants (P.C.A), please contact us at:

512 N. Bridge Street, Elkin, NC 28621

• Quality Assurance Program