outreachnc magazine july 2015

JULY 2015 | OutreachNC.com 1

Serving the Southern Piedmont, Sandhills & Triangle areas | O U T R E A C H N C . C O M

COMPLIMENTARY

Navigating Lifestyle Choices for Active AdultsJULY 2015 | VOL. 6, ISSUE 7

STATE FARMERS MARKET | TART'S PRODUCE

YARBOROUGH'S ICE CREAM | HEALTHY SUMMERTIME BEVERAGES

CAROLINA CONVERSATIONS WITH BROADSLAB DISTILLERY

Plus

Food& Drink

Issue

2 OutreachNC.com | JULY 2015

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Need a weekend getaway?

featuresJuly 2015 Food & Drink Issue

28Picked This Morning by Carrie FryeFrom the fields to the State Farmers Market withTart's Strawberry and Produce Farm in Dunn

30Market Freshby Jonathan ScottA look at the fresh farm-to-table summertime offerings of the State Farmers Market in Raleigh

34Eating Right for Your Ageby Rachel StewartFive tips for feeling your best

357 Ways to Enjoy Summer's Bountyby Rachel StewartDig into the added nutritional benefitsof homegrown produce

36Healthier Ways toQuench Summertime Thirstby Carrie Frye & Amy NattLiven up juices, tea and water tomaximize their nutritional benefits

features 39Drink It Up:Staying Hydratedby Rachel StewartGet creative to add more water to your diet

40Avocados and Healthier Eatingby Ray LinvilleDiscover the health benefits of avocados and other nutrition tips from Justin Hostetler, RD

44Churning Out Smilesby Thad MumauBehind the scenes at Yarborough's Ice Cream in Sanford and all the flavors of the family business

48Carolina Conversations with Broadslab Distillery's Jeremy Norrisby Thad MumauMeet the Master Distiller whose distillery runs on his family's legacy and moonshine recipe

52Painting to Preserveby Carrie FryeArtist Gerry King uses his paintbrush and canvas to capture New Bern's history

60Better With Age Seriesby Carrie Frye1917 SE5A British World War I Fighter Biplane replica at Gilliam McConnell Airfield


12 Ask the Expert by Amy Natt

14 Consumer Beware by Roy Cooper

16 Healthy Weight by Ashley Carpenter

20 Law Review by Jackie Bedard

24 Brain Health by Dr. Karen D. Sullivan

59 Planning Ahead by Beth Donner

18 Game On by Thad Mumau

22 Gentleman's Notebook by Ray Linville

26 Sentimental Journey by Jennifer Pollard

43 Cooking Simple by Rhett Morris

55 Belle Weather by Celia Rivenbark

56 Grey Matter Sudoku, Word Search & Crossword Games

63 Literary Circle by Cos Barnes

64 Resource Marketplace

66 Generations by Carrie Frye

COVER PHOTOGRAPHYBY DIANA MATTHEWS

JULY 2015 | OutreachNC.com 1Serving the Southern Piedmont, Sandhills & Triangle areas | O U T R E A C H N C . C O M

COMPLIMENTARY

Navigating Lifestyle Choices for Active AdultsJULY 2015 | VOL. 6, ISSUE 7

STATE FARMERS MARKET | TART'S PRODUCE

YARBOROUGH'S ICE CREAM | HEALTHY SUMMERTIME BEVERAGES

CAROLINA CONVERSATIONS WITH BROADSLAB DISTILLERY

Plus

Food& Drink

Issue

life

departmentsJuly 2015

"The Summer looks out from her brazen tower,Through the flashing bars of July."

—F R A N C I S T H O M P S O N , A C O R Y M B U S F O R A U T U M N

advice & health

66

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h! August 2013 | Volume 4, Issue 8 | www.OutreachNC.com

A Toast to the CoastDestination: Restaurants!in Wilmington,Wrightsville & Carolina Beaches

Bald Head IslandHistorical tourof Old Baldy

Our Coastal Issue!

SEAGROVE CELEBRATES 100 YEARS | THE N.C. TOMATO MAN

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from the editorEditor in Chief

Carrie Frye | [email protected]

Contributing Graphic DesignersCandace Hitchcock, Nikki Lienhard

Contributing ProofreadersJennifer Kirby, Michelle Goetzl, Kate Pomplun

Contributing PhotographersDiana Matthews

Contributing WritersCos Barnes, Jackie Bedard, Ashley Carpenter,

Roy Cooper, Beth Donner, Ray Linville,Thad Mumau, Jennifer Pollard, Celia Rivenbark,

Jonathan Scott, Rachel Stewart, Dr. Karen D. Sullivan

YPublisher

Amy Natt | [email protected]

Marketing & Public Relations DirectorSusan McKenzie | [email protected]

Advertising Sales Executive

Shawn Buring | [email protected]

Advertising Sales ExecutiveRay Stancil | [email protected]

919-909-2693

OutreachNCPO Box 2478 | 676 NW Broad Street

Southern Pines, NC 28388910-692-9609 Office | 910-695-0766 Fax

[email protected]

PO Box 2019 | 101-A Brady CourtCary, NC 27512

919-909-2693 Office | 919-535-8719 [email protected]

OutreachNC is a publication of Aging Outreach Services, Inc. The entire contents of OutreachNC are copyrighted

by Aging Outreach Services. Reproduction or use without permission of editorial, photographic or graphic

content in any manner is prohibited. OutreachNC is published monthly on the first of each month. —Carrie Frye

on a local pilot and combine it with one of our state's most treasured national parks —Wright Brothers National Memorial in Kill Devil Hills. Roland was gracious to oblige, sharing his passion for aviation, showing us his collection of planes and scheduling a flight to the national park. My photographer and I boarded a 1958 Piper Apache with Roland and his pilot friend Ken Thompson on a early summer morning headed for Kitty Hawk.

Through scattered clouds against azure blue, the Piper flew across the Intracoastal Waterway, the Outer Banks and circled over the Atlantic Ocean to land on runway 20 at the national park. For a moment, as the plane lined up with the runway, sunlight beamed down onto the 60-foot monument atop Kill Devil Hills that marks the site where hundreds of glider flights preceded that first powered flight. It was as if the brothers themselves provided the fair weather and clearance to land on aviation’s hallowed ground and the First Flight Airstrip. That's one trip to the Outer Banks I will never forget.

Since the magazine's Better with Age series this year has featured classics, I called upon Roland again this time to feature his World War I replica aircraft.

That phone call yielded Roland and a group of friends with classic cars at the airfield and another memory to cherish. For a moment, we stepped back in time with 1930 and 1931 automobiles surrounding the SE5A, a British biplane fighter aircraft.

During the photography session, other planes took off and landed, and patrons of the onsite restaurant strolled over to watch the timeless scene unfold. It was one of those amazing days to be an editor, and this editor is so happy to be back home bringing stories to you. Until next month...

July is upon us, and Jeeves, my feline co-editor, and I are back together again to bring you

our Food & Drink issue and another round of feature stories.

During our first year of publication in 2010, I met Roland Gilliam of Gilliam-McConnell Airfield in Carthage. I set out to write a story


FEATURING

Sunrise Theater 7:30-9pm

Pat Mother Blues Cohen 9:30-11pm

Cool John Ferguson

Eye Candy 9-10pm

Boo Hanks 10:30-1am

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Wine Cellar 7:00-11pm Jake Fussell

O’Donnell’s 9:00-1am

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SATURDAY, JULY 11, 2015

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Betsy’s Crepes 9:00-1am

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The Jefferson 9:00-1am

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All access wristbands are $25. “Day Of” ticket sales begin at 10am on July 11th during the

Annual Sidewalk Sale. For tickets and more

information, go to www.sunrisetheater.com

The Sunrise Preservation Group. Inc. is a 501 (c)(3) Tax-Deductible,

Non-Profit Organization

July 2 - 7:30pm: Indiana Jones and the Temple of Doom (1984)

Oscar Winner | PG | 118 min | Action, Adventure Director: Steven Spielberg | Stars: Harrison Ford, Kate Capshaw

Sponsored by Murphy Insurance AgencyAfter arriving in India, Indiana Jones is asked by a desperate village to find a

mystical stone. He agrees, and stumbles upon a secret cult plotting a terrible plan in the catacombs of an ancient palace.

July 9 - 7:30pm: Mary Poppins (1964) Winner of 5 Oscars | 139 min | Comedy, Family, Fantasy

Stars: Julie Andrews, Dick Van DykeSponsored by Ice Cream Parlor

A magic nanny comes to work for a cold banker’s unhappy family.

July 16 - 7:30pm: Sleepless in Seattle (1993) PG | 105 min | Comedy, Drama, Romance

Sponsored by Sandhills Community College Stars: Tom Hanks, Meg Ryan

A recently widowed man’s son calls a radio talk-show in an attempt to find his father a partner.

July 23 - 7:30pm: From Russia with Love (1963) 115 min | Action, Adventure, Thriller

Stars: Sean Connery, Robert Shaw Sponsored by True North Consulting

James Bond willingly falls into an assassination ploy involving a naive Russian beauty in order to retrieve a Soviet encryption device

that was stolen by SPECTRE.

July 30 - 7:30pm: The African Queen (1951) Oscar Winner |105 min | Adventure, Romance, War

Stars: Humphrey Bogart, Katharine Hepburn Sponsored by Ashten’s Pub & Restaurant

In Africa during WWI, a gin-swilling riverboat captain is persuaded by a strait-laced missionary to use his boat to attack an enemy warship.

The Sunrise Preservation Group. Inc. is a 501 (c)(3) Tax-Deductible, Non-Profit OrganizationHistoric Downtown Southern Pines 250 NW Broad St.

910-692-8501 www.sunrisetheater.com

SUNRISESummer Classic Series

2015


by Amy Natt, MS, CMC, CSA

Coping with Aging Parents and Family Dynamics

A S K T H E E X P E R T

Our Aging Life CareTM Professionalswill answer any aging

questions you may have.

Email us your [email protected]

advice

Every family has their ups and downs, and when change occurs, it can bring out those dynamics. Conversations about parents can be particularly challenging, because it is reversing traditional parent-child roles. Past baggage from previous issues can easily taint the discussion. It is very important to have some ground rules for family conversations. It may also be necessary to have a third party (care manager, counselor, social worker, clergy or trusted adviser) mediate.

When key decisions need to be made, emotions tend to run high. It is important to try to remove the emotion, to logically identify possible solutions. I suggest starting family conversations by identifying who the key family members are and how you plan to facilitate the conversation. Family meetings, group emails, conference calls, Skype or other conference call services, inlcuding www.freeconferencecall.com, are possible options.

Set a date so everyone has adequate time to prepare. Providing something to each participant in writing, prior to the conversation, may also be helpful. You will need a point person to make arrangements. This can be an agreed upon family member, or you can consider a neutral third party. Outline the key problem or topic of the discussion, just like an agenda. Set a time limit for the conversation, and identify a brief list of the concerns you each have about Mom. Your goal would be to outline the possible resources and solutions. You want to have an end point that you can reach, not just endless

discussion. In this case, it is where Mom should live and what support she needs in that environment.

Each person needs an opportunity to express their thoughts and feel like they are being heard. Most importantly, how does your Mom feel? The common ground you all have should be wanting what is best for your Mom. You may not agree on what that is, but if you agree you want her safe, happy and well cared for, then you have common ground. You may want to have one conversation with your Mom to let her talk and have everyone else listen.

A second conversation can take place with just the adult children, and then circle back with Mom to present a united front. What you do not want is for your Mom to feel she is causing friction within the family. You mentioned she wants to stay home, but get to the root of what that means. It may or may not be practical and safe for her to remain at home, but if you all have discussed multiple ideas for increased support, then you can present those options. If your Mom is no longer able to actively participate in these conversations, you will also need to be clear on who has decision-making authority, typically designated in a Power of Attorney document.

As your family goes through this process, remember that you must back up ideas with reality. What does that option cost? What modifications would need to be made? Is this a long-term solution or just getting through the crisis? Fear of change can be very strong

I have three siblings, and we all live in different states. Our mom lives in Fayetteville, and she would like to stay in her home. We all feel she needs more support, but we don’t seem to agree on what that support should involve. We have tried talking it through, but two of my siblings now refuse to speak at all. This is tearing our family apart, and my mom would not approve. What do you suggest?

"Aging is not lost youth but a new stage of opportunity and strength."—Betty Friedan (1921-2006)


Readers may send questions to Natt, an Aging Life CareTM Professional, certified senior advisor and CEO of Aging Outreach Services. She can be reached at [email protected].

and present in many different ways, but if change is necessary, thinking through the next steps and end result can be helpful.

Knowledge is the key to making the best decision, so do your homework. If bringing care into the home or moving to a different setting is a consideration, then know what options are available. Visit local facilities, and talk to other families who have been in similar situations. If you are all busy with kids and jobs and your own lives, get a professional who can help you identify area resources and make concrete suggestions. Home is where the heart is, so wherever your Mom is, make sure it feels like home.

Guidelines for productive family communication:• We agree to take turns speaking and not interrupt each other,

and everyone will get a turn to talk.• We agree to call each other by our first names, not "he" or "she."• We agree to not blame, attack, or engage in put-downs and will

ask questions of each other for the purposes of gaining clarity and understanding.

• We agree to stay away from establishing hard positions and express ourselves in terms of our personal needs and interests and the outcomes that we wish to realize.

• We agree to listen respectfully and sincerely try to understand the other person's needs and interests.

• We recognize that, even if we do not agree with it, each of us is entitled to our own perspective.

• We will not dwell on things that did not work in the past, but instead will focus on the future we would like to create.

• Each person should also be prepared with some ideas for solutions to the problem.

• If you have something you feel you must say, make a note and wait your turn.

• Work hard to understand what the other person is saying, even if you need to take notes. Be prepared to explain the other person’s point of view.

• Remember that when we are very emotional, our IQ can temporarily drop 10 to 20 points, so be aware that you may be misunderstanding something if you are extremely emotional about the conflict.

• Be prepared to explain your feelings, thoughts and needs.• Be aware of time limits.• Be willing to make some adjustments in your behavior if any

are requested.


C O N S U M E R B E WA R E

advice

Learn how you can avoid scams that sometimes plague vacationers. Here’s a list of five common travel scams:

The (Not So) Free VacationIf you receive a cold call, flyer or email offering a

free vacation, there’s likely a catch. For example, we took action against East Coast Travel/A-2-Z Vacations for using the promise of a free cruise or two roundtrip airline tickets to lure North Carolina consumers to travel club presentations. Consumers who attended got a high-pressure sales pitch for a travel club and had to pay a $100 deposit just to make a reservation for their “free” trip.

Overhyped AccommodationsBefore you make travel reservations online, do your

homework. Some scammers offer deals for homes, reservations and hotel stays that don’t live up to your expectations. For example, cruise ship accommodations may be marketed as luxury when the rooms are really below average. To protect yourself, ensure that you have accurate information about the type of accommodations you’ve booked as well as contact information.

Extra FeesWhen booking travel online, the rate you see may

not be the rate you’ll actually pay. Look carefully at every charge, ask questions if you don’t understand a charge and don’t pay until you know the total price. If you booked using a credit card and realized you were charged an unexpected fee, you may be able to dispute it with your credit card company.

Timeshare UpgradesOwn a timeshare? When you check in for your

stay, you may get pressure to attend a 90-minute presentation. It will likely last longer than promised and end with a pitch to change or upgrade to your

timeshare, such as switching to a point system. Signing up could mean giving up your title to your timeshare with no guarantees that you can continue to use it as you have in the past. It could also result in an expensive charge to your credit card and new rules on booking future vacations. If you do sign a new contract, be sure you understand exactly how to cancel it.

Relisted RentalsLooking to book a vacation rental at the beach or

in the mountains this summer? Beware of listings on websites such as Craigslist for rental houses that may already be booked, or may not even exist. To avoid this scam, stick with known rental agencies, pay deposits by credit card if possible, and never agree to pay for a rental home by wire service or reloadable debit card.

Tips and Tools for Smarter VacationsSearch more than one travel website to find the most

competitive prices. Read all contracts carefully before signing. Make sure oral promises are put in writing, and keep a copy in case you have a problem later. If any travel site or other third party offers you a coupon for discounted or free services, verify with the company that it will actually honor it. Use a credit card to pay whenever possible to improve your chances of getting a refund if the company doesn’t deliver what it promised.

If you have a smartphone, travel apps can be a great tool for keeping track of your travel plans. Check reviews and ratings from other users. A number of travel apps are available for free.

Travel Smarter This Summerby N.C. Attorney General Roy Cooper

For more consumer tips, visit www.ncdoj.gov or call the Consumer Protection Division at 1-877-5-NO-SCAM.


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Stopping the Yo-yo Dieting Cycle

H E A LT H Y W E I G H T

healthby Ashley Carpenter, RD

How many times have you heard this? “I was on this new diet, and

it worked really well, but when I started slipping off the diet, I gained all my weight back!”

Losing weight and then regaining it is called weight cycling, and it can be caused by yo-yo dieting between fad diets. Fad diets may help with losing weight in the short term, but they do not promote long-term success like consistent healthy eating habits provide. Additionally, most fad diets tend to restrict or eliminate certain foods like fruits, vegetables, dairy products and whole grains, which are loaded with nutrients that help prevent many chronic conditions.

Fad diets tend to have a diet overhaul, which can be overwhelming. Switching to a restrictive diet may lead to feelings of deprivation. Dieters don’t just notice food; food actually begins to look more appetizing. Giving in or falling off a diet may also lead to feelings of disappointment.

Although being at a healthy weight will help reduce the risk of chronic conditions like obesity, cardiovascular disease, cancer and type 2 diabetes, weight cycling can have a negative impact on women’s health overall.

A 2013 study showed that women who lost and then regained weight one or more times were twice as likely to develop endometrial cancer. Weight cycling can also have a negative impact on metabolism. New research has found that women whose weight fluctuates experience a drop in metabolism. A lower metabolism means your body is able to function on fewer calories,

which may impact future weight-management efforts. Typically, people who follow fad diets do not have long-term success.

So what can women do to ensure healthy weight loss and maintenance? Start by picking a priority area and make small healthy changes

that are practical and will stand the test of time. After a week or two of following your new habit, choose

another priority area to add.

Not eating enough fruits and vegetables? Make a point of adding one fruit and one vegetable into your diet each day. Eating too much processed food? Cut out one junk food or processed snack item each day and replace with a cup of plain yogurt or a small handful of nuts. Drinking too many sweetened beverages? Replace with sparkling water, which will in turn help with staying hydrated.

Break the yo-yo dieting that causes weight cycling, forgo the urge to try a fad diet for quick weight loss, and stick with the tried-and-true method of nutritious eating that promotes healthy living.

Carpenter, a registered dietitian and Wellcoaches Certified Health and Wellness Coach with FirstHealth Fitness, can be reached at 910-715-2674 or email [email protected] visit www.firsthealth.org/fitness .


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life

Quite a while ago, Fayetteville residents Marsha Kouba and Austin Lehmann set some formidable,

ambitious goals for themselves. Both have reached them.In February, Kouba ran a marathon in Africa,

marking the seventh continent on which she has entered and finished a 26.2-mile event. An OutreachNC story documented sometime back that she had already run marathons in all 50 states, and now she has

done it on all the continents as well.“I am happy to have that finished,” she says. “One of

the great things about running in all of those places is that my husband, Steve, and I had such extraordinary experiences visiting every state and continent.”

As it turned out, Kouba saved the hardest for last.“Oh, boy, Africa was rough,” she says. “The heat, the

elevation and the extra hilly terrain would have been challenging, if it had been just one of those things. All together … Wow!”

The race took place at the base of Mount Kilimanjaro in Tanzania. The combination of stifling heat and thin air made breathing difficult. And then there was the extra added attraction.

“We ran quite a distance on an unpaved road,” Kouba says, “with traffic. Cars and trucks, goats and dogs, people walking to church. Kids coming up to the runners. The first 10 miles of the marathon were fairly typical. After that, it became fairly

atypical.“Of all the marathons I have

done, Africa and Antarctica were the hardest.”

Kouba, a post-surgical nurse, ran her first marathon in 1992. Her eleventh appearance at the Boston Marathon in April was her 91st marathon.

“My family wants me to go for 100,” she says. “We'll see.”

Global Marathoning and a Million Hoops

G A M E O N !

by Thad Mumau | Photography by Diana Matthews


lifeThis magazine had also

told readers the story of Austin Lehmann, the school teacher and sure-shot basketball camp instructor of many a summer, who decided to see how long it would take to launch 1 million shots at a hoop.

The answer, for him, turned out to be five years and a month. Taking 500 to 1,000 shots every weekday morning before school and at least 1,000 on weekend days, Lehmann seldom missed a day of shooting. He also seldom missed a shot, most of which were launched from the 15-foot range.

He sank over 1,000 in a row twice and hit at least 100 consecutive shots every single day. None of them were layups. He kept meticulous records for each morning of shooting – the number of attempts, the number of made shots and the number of makes without a miss.

Early in the afternoon on June 5, with members of the Lake Rim Elementary School student body and faculty on hand, Lehmann took shot No. 1,000,000. Making a wonderful day even more so were his wife, Jolene; son,

A.B.; and daughter, Rachel.It was an emotional

moment for a man who goes about life quietly, spending much of his time doing things for others. Everyone gave him a long and loud standing ovation, and he was noticeably touched.

Baden, the company that makes the basketballs used for this amazing display of determination and marksmanship, is paying tribute to Lehmann with a special ball made in his honor. It is a top-of-the-line leather basketball, with

"Austin Lehmann" printed on one panel and "1,000,000 Shots" printed on another.

“I'm happy to reach the end,” he says. “I don't think I had any idea it would take this long. I don't think I had any idea just how big a number 1 million is.”

1089-140-14For more information, please call (910) 715-1271 or toll-free (800) 213-3284.Keeping you and/or your loved ones safe and giving you peace of mind.

• Push button for fast, local response • Responder called for assistance • EMS / police dispatched

Mumau has been a writer for more than 42 years, covering some of the sports greats, including Michael Jordan, John Wooden, Jack Nicklaus and Dean Smith. He can be reached at [email protected].


Bedard, an elder law attorney with Carolina Family Estate Planning, can be reached at 919-443-3035.

L AW R E V I E W

When people think about prenuptial agreements, most may think in terms of divorce settlements,

but prenups are also useful in estate planning. By determining in advance the terms of an inheritance, you can ensure your spouse abides by your wishes in the event of your death. A prenup can be used to avoid painful legal and emotional disagreements in the future, both for you and your loved ones. Between 2010 and 2013, the number of prenuptial agreements increased 63 percent, according to a recent article in The Wall Street Journal. The majority of these were used to protect property rights and estate issues.

Children from a Prior RelationshipIf you have children from a prior relationship, you

can use a prenup to protect your children's inheritance by outlining how you want your estate divided. Having these agreements determined before you walk down the aisle ensures both parties enter the marriage with a clear understanding of expectations and that the children from the prior relationship will be provided for according to your wishes. A prenup also can provide a legal shield to protect the children's inheritance from future lawsuits filed against a surviving spouse.

Expected Inheritance or TrustsFor those who expect to gain assets from a trust or

inheritance, a prenup can ensure that the inheritance does not fall victim to division of assets in a divorce settlement or go into probate in the event of your death. Prenups clearly outline the ownership and transfer of those assets so both parties enter the marriage with an understanding. A client may anticipate an inheritance with understood familial expectations but those are verbal, not written, understandings. By getting those expectations in writing in a prenup, you can make certain your spouse is abiding by your wishes.

PropertyPeople are marrying later in life than in past decades,

and many already own property before entering into the marriage. A prenup can help determine ownership and inheritance of that property. For example, if you own a home purchased in a previous marriage and want to retain the property as rental income or as a future inheritance for children, a prenup takes care of that negotiation.

Family BusinessIf you stand to inherit partial ownership or control of

a family business, a prenup can ensure that your interest is secure. Determining business interests before entering into the marriage can help avoid family disagreements and legal issues in the event of either divorce or death.

Life Insurance and Retirement IncomeA prenup can be used to designate life insurance

and retirement beneficiaries, as well. Whether there is a certain portion to be set aside for previous spouses, children from a prior relationship, or for a new spouse, a prenup gets that amount in writing.

Alimony and child supportFor those who've been married before, a prenup is

an excellent way to ensure the newest spouse agrees to abide by previous financial obligations you've carried.

Prenups are t a good idea, and not just for the wealthy. If you are planning to marry, consider the benefits of a prenup to avoid costly and emotional legal problems for you and your family.

Should a Prenup be Part of an Estate Plan?by Jackie Bedard

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Would you invite Amos Owens into your home or ask him to attend your next party? Perhaps the

most famous moonshiner in North Carolina during his lifetime, Owens slipped into obscurity before many of us were born. In his heyday, however, he was often sought for his special concoction known as Cherry Bounce.

His legendary recipe was three parts corn whiskey, one part cherry juice and one part sugar. Although his corn whiskey was special, even more precious was the juice, because it was pressed from the fruit by the bare feet of his beautiful daughters.

People from all over the South traveled to visit him and taste his celebrated beverage, which was renowned as far away as the Mississippi River. Old-timers even claimed that it had medicinal value.

Rutherford County in western N.C. celebrates this legacy with the Cherry Bounce Trail to promote sightseeing in the area. As visitors enjoy the beauty of the county’s landscape and rural history, they can reminisce about “the memories of old-time moonshiners who frequented these hills and valleys years ago.” The trail passes by Cherry Mountain, a high peak on the horizon, where cherry trees still grow wild—and once offered a safe haven to Owens and his moonshining neighbors for distilling liquor.

Owens, who was born in 1822, bought 100 acres near Cherry Mountain in 1845, and by 1851, he had earned enough money from moonshining to buy the entire mountain. Here, according to a local schoolteacher who recorded Owens’ life history at his request before he died in 1906, cherry trees yield “every June a crop of fruit remarkable for its size and flavor.”

Although the trees on Cherry Mountain are “found nowhere else,” versions of Cherry Bounce existed well before Owens’ lifetime. A popular drink in the 1700s, it

was even made at Mount Vernon for George Washington (although without Owens’ illicit moonshine).

Owens’ arrests are still legendary. Once when revenue agents discovered his operation, he invited them into his home for breakfast. Although they declined food, they did accept his kind offer to sample his Cherry Bounce. After several drinks, one officer passed out, and another staggered into the woods and did not return for hours.

Owens made no attempt to escape, and the officers arrested him when they regained their sobriety. After serving six months in jail, Owens returned to his home and renewed his operations.

For most of his life, Owens was the Cherry Bounce King. Although he was also once locked up for an entire year, he continued to make moonshine until 1890 when he was arrested again. During this trial, a judge convinced him to stop violating “the law.” He returned home, became a devout member of his church and never again fired up his still.

Fortunately, Cherry Bounce enjoys new life in the hands of skilled mixologists, such as Gary Crunkleton, who operates his private eponymous club in Chapel Hill. When I attended the “State of the Plate” conference, which explored local and global connections of Southern foodways, Crunkleton was a speaker and provided samples of Cherry Bounce inspired by Owens’ recipe. Attending a conference never provided such a rewarding benefit.

T H E G E N T L E M A N ' S N O T E B O O K

Adding Bounce to Your Lifeby Ray Linville

When Linville finished the New York Marathon in 1981, he set his sights on shorter distances and artistic activities. He is also a contributing writer for the N.C. Folklife Institute. He can be reached at [email protected].


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Conditions such as heart disease, diabetes, rheumatoid arthritis, most cancers and stroke have been linked

to lifestyle factors, particularly a diet high in saturated animal fats and simple carbohydrates. Vegetables, fruits, nuts and fish are commonly associated with a healthy diet whereas high sugar, fried foods and fatty red meat are notorious no-nos.

The same nutritionally poor diet has implications for brain health, including increasing the risk of cognitive decline, vascular dementia and Alzheimer’s disease. The May 2015 Neurology journal published data from the diets and thinking and memory skills in 27,860 men and women, reporting that participants with the healthiest diets were 24 percent less likely to experience cognitive decline.

Neuroscientists are now focused on understanding the underlying mechanisms of how diet affects brain functioning. Researchers hypothesize that poor nutrition is likely to reduce the brain's ability to grow healthy new brain cells, lessen brain cells' ability to recover from oxidative stress including free radicals and, perhaps most importantly, increase inflammation.

While some amount of inflammation is required to support normal immune function and to assist in the body’s repair processes after injury, chronic low-grade inflammation is thought to interfere with a healthy cerebrovascular system—essential for optimal brain functioning. Inflammation in the small vessels of the brain is thought to reduce blood flow via poor oxygenation and lower glucose delivery. In turn, brain cells cannot work properly and succumb to disease and dysfunction.

Previous trends of taking supplements for brain health have been replaced by the recommendation to follow a whole-foods diet rich in macronutrients with the goal of reducing systemic inflammation. Significantly reducing the foods you eat that are made with processed seed and vegetable oils found in highly processed foods, such as baked goods, crackers and cereals, is one of the most effective ways to achieve this goal. For a proactive

and tasty way to promote brain health, consider adding these foods to your diet:

• FATTY FISH: Oily fish, like salmon, mackerel, tuna and sardines, are high in omega-3 fatty acids, which have been shown to help reduce inflammation.

• GINGER AND TURMERIC: These herbs have anti-inflammatory properties that improve cognitive functioning in older adults. These herbs can interact with certain drugs such as blood thinning agents and NSAIDs (aspirin and ibuprofen), so talk with your doctor first.

• TART CHERRIES: A 2012 study by Oregon Health & Science University researchers suggested that tart cherries have the most anti-inflammatory content of any food due to high levels of phytochemicals. Experts recommend eating 1.5 cups of tart cherries or adding ½ cup of tart cherry juice to your daily smoothie.

• LEAFY GREENS: Those with high inflammatory markers often have low magnesium levels, so it makes sense to eat more magnesium-rich foods, including leafy greens like kale, spinach, collard greens and Swiss chard.

B R A I N H E A LT H

Dr. Sullivan, a clinical neuropsychologist at Pinehurst Neuropsychology, can be reached at 910-420-8041 orwww.pinehurstneuropsychology.com.

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You have many choices when it comes to long-term care.Talk to me about starting your planning process today.

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Your kids. Your parents. Your friends and colleagues. Maybe even your grandkids. But have you thought about who will care for you when the time comes? It’s something most of us don’t like to think about. However, taking the time to put a long-term care plan in place now can save you and your family a lot of stress in the future. A plan will also ensure that you’ll get the care you need and that you’ll be in control of selecting how and where you’ll receive care.

What exactly is long-term care?Long-term care is a variety of services that help meet the personal needs of people with physical or cognitive impairments who cannot care for themselves for long periods of time. The largest part of long-term care is assistance with everyday tasks like bathing and dressing.

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by Jennifer Pollard, MSW

Living Life Side By Side

S E N T I M E N TA L J O U R N E Y

All it took was a song and there I was, back in high school with all my friends, with our impeccable

dance moves thinking we could dance right alongside Madonna or Michael Jackson in a music video. But alas, I was just listening to the "80s on 8" station of SiriusXM in my car driving back to Tampa, Florida, to attend my 25th high school reunion last month. Listening to a treasured song turns back the hands of time and transports you back to an exact memory and feeling in your life.

That’s just how it is for a dear friend, Marie (91), when she sees her best friend, Lillian (92). These inseparable best friends became sisters-in-law when they married two brothers. Even though they live in the same neighborhood, they now rarely get to see each other due to health issues.

Recently when I was out with one for an appointment, we pulled in the driveway, and I helped her get inside to see her dear friend. There were hugs, tears, laughter and joy that only two best friends can show upon a reunion.

The friends started telling stories of their adventures gallivanting in New York City while the men were off to fight World War II. The ladies recalled getting stuck on a train at the end of its route because they were having too much fun to remember to get off on their stop and going to parties and dances despite not having dates.

Their friendship has seen them through WWII, marrying the brothers when they returned from their service, raising families near one another in Long Island, retiring to Pinehurst together, and subsequently, burying one of the brothers and losing a child.

When these two friends are together, time rewinds and they are young and full of joy. I asked them on this visit if they had a favorite song when they were younger that made them think of each other when they heard it. They looked at each other and burst into song:

“Oh! We ain’t got a barrel of money. Maybe we`re ragged and funny. But we`ll travel along, singing a song, side by side. I don`t know what`s a-comin` tomorrow. Maybe it`s trouble and sorrow. But we`ll travel the road, sharing our load side by side through all kinds of weather. What if the sky should fall. Just as long as we`re together, it really doesn`t matter at all. When they`ve all had their quarrels and parted, we`ll be the same as we started. Just traveling along singing a song side by side.”

Gus Kahn wrote the lyrics to "Side By Side" with Harry M. Woods composing the music in in 1927. Here’s to lifelong friends and the songs that take us right back to the good ol' days. What songs make you think of your best friend? I’d love for you to share.

Pollard, MSW, is a aging life care manager with AOS Care Management. Her career has taught her the powerful role music has in preserving and unlocking memories. She can be reached at [email protected].

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The Tart family’s roots run deeper than the red, white and purple sweet potatoes in the fertile Harnett County soil. Multiple

generations have cultivated the land of their century farm, which is a tradition carried on by Kim Tart and her husband Charles and will keep right on growing with their four children. Tart’s Strawberry and Produce Farm of Dunn fills

multiple booths within the open air State Farmers Market in Raleigh, open seven days a week with 100 percent of their produce coming directly from the family’s farm. Everything in Tart’s booth is picked fresh each morning.

“If we can grow it, we do,” Tart says, whose sweet corn now arrives freshly

picked each morning to the market by the pickup truck load. “And when one crop finishes, another one begins.”

Their oldest son’s booth, Junior’s Produce, is directly next to theirs, and that neighborly feeling passes from vendor to vendor as the ripe greens, yellows, reds and purples form eye-catching displays. Summertime produce abounds: tomatoes, peas, butter beans, okra, cantaloupes, cucumbers, watermelons, yellow squash and one of Tart’s personal favorites, yellow zucchini squash.

Pickedthis Morning

by Carrie Frye | Photography by Diana Matthews


“These are firmer,” she says of the zucchini, “and great for grilling.”

Tart sees all ages and walks of life, from families and church groups to college students shopping for fresh and local produce. Tart’s and many other market vendors also participate in the Supplemental Nutrition Assistance Program (SNAP) and accept EBT debit cards as well as debit and credit cards, making their bounty of produce readily available to marketgoers.

“Most people don’t realize the nonlocal produce at the grocery store is trucked in and never ripened at its peak time,” Tart says. “We pick when it is time to be picked, for the taste and flavor. That is how we were raised growing up on a farm, and when I get ready for supper, I go to our back yard.”

Although the harvest is aplenty for the Tarts, the work is constant. The family maintains their booths at the Raleigh market as well as their produce stand in Dunn, providing wholesale and retail products to hungry consumers.

“Charles has been on a tractor since he was 10 years old,” Tart says, smiling. “This is our life. Something is always ready to be picked or needs watering. It’s a seven-day-a-week job, but it’s just the life of a farmer. It is the Fourth of July, and we’re going to be shucking corn.”

Tart’s Strawberry and Produce Farm in Dunn is located at 100 North Powell Avenue. For more information, call 910-892-1324 or visit www.tartsproduce.com.


Take a walk through the State Farmers Market in Raleigh, and there's a palpable excitement from the sheer volume of fresh produce and locally made products. Imagine four football fields of buildings, each full of a

mind-boggling diversity of things to buy.If it's grown in North Carolina and it's in season,

it’s aplenty at the market. The best place to start is the covered, open-air Farmers Building.

“It's totally ideal,” said Tiffany, a local pharmacist who appreciated the shade the building was providing on a hot summer afternoon and the free samples from vendors. “Every produce stand has eager sellers waving samples of peaches and tomatoes, and they're all juicy and delicious.”

Nicole, a visitor from Massachusetts, said, “I'm contemplating moving to Raleigh, just for the farmers market. I wanted to sink my teeth into the apples,

pears, beans and greens right there and then.”If summer temperatures get too uncomfortable even

under the roof of the Farmers Building, there's the 15,600 square foot Market Shoppes Building, just a few steps away. Inside its air conditioned space are many of the area's best sources for North Carolina-branded gifts, including local jams, jellies, candles, meats, cheeses and specialty items.

For those whose shopping needs are more ambitious, visit the drive-through Truckers Building where farmers sell bulk quantities of fresh N.C. produce. Here, chefs from regional restaurants or those serious about “putting food by” gather. One further step down is the Wholesale Terminal, where most of the Triangle's produce is sold to grocery stores, roadside markets, schools and other institutions. Plan to get there early, because sales typically start before dawn.

CONTINUED PAGE 32

by Jonathan Scott | Photography by Diana Matthews

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Market FRESH


CONTINUED FROM PAGE 30Finally, there's the two-acre Market Imports section, set

aside for nothing but landscaping items. Marketgoers can literally spend a morning browsing through fountains, pots, trellises, outdoor furniture and hundreds of other outdoor products. As its name suggests, the sources go beyond the North Carolina state line and wares are sold from all over the world.

In the 1950s, North Carolina wanted to give local farmers a better venue to sell their harvests rather than the back of trucks around its capital city. The market is located off Lake Wheeler Road, just off exit 297 from Interstate 40. The late Jim Graham, who served the state as its Secretary of Agriculture for 36 years, was the market's first manager.

There's plenty of free parking, but if you're planning on visiting on a nice weekend in the spring, summer or fall, be prepared to wait driving in and out of the parking areas. It's also a good idea to bring cash. Not all vendors accept credit and debit cards, and the lines at the ATM machine can sometimes be long.

Beat the crowds by coming early, before 10 a.m., but there's also something captivating about jostling along with all the other shoppers. The diversity of produce and local products is impressive.

Then there are the farmers. Not everyone who bags up the produce is the same person who grew it, but many are. If not, they might be a family member or long-time employee who is more than happy to answer questions and offer cooking suggestions. Visitors can learn a great deal about where their food comes from and what lies ahead in the growing season.

Make an afternoon of it—or maybe a full day—to take in as much as possible. There are three restaurants onsite serving a plethora of freshly prepared market items for breakfast and lunch.

One last tip: the market has several special events every month of the year. Some days celebrate the peak of the season of a particular commodity, such as the popular Peach Day in July or the intriguing Colossal Collard Day in November.

“I've been to way more than my fair share of farmers markets,” said Jon, of Raleigh, who considers himself a connoisseur of fresh farm produce. “The State Farmers Market is one of the best.”

There's a long list of local farmers markets throughout the region that could compete for the honor. Visit www. ncfarmfresh.com for listings by county. There are few more enjoyable—and healthier— ways of spending a North Carolina summer than trying to visit them all.

The State Farmers Market in Raleigh is located at 1201 Agriculture Street and open year round, Monday through Saturday, 5 a.m.-6 p.m. and Sunday, 8 a.m.-6 p.m.


JULYThursday, July 9 Peach DayThursday, July 30 Watermelon Day

AUGUSTSaturday, August 15 WPTF Weekend Gardener ShowSaturday, August 22 Honeybee DayFriday, August 28 NC Seafood Day

SEPTEMBERFriday, September 18 Grape DayThursday, September 24 Sweet Potato Day

OCTOBERThursday, October 1 Apple DaySaturday, October 3 WPTF Weekend Gardener ShowThursday, October 8 Great Pumpkin Contest

NOVEMBERFriday-Sunday, November 13-15 Fall Craft Fair Friday, November 20 Colossal Collard Day

DECEMBERSaturday, December 5 WPTF Weekend Gardener Show & Market Shoppes Open House Friday, December 11 Pecan Day

Special Events at STATE FARMERS MARKET

Please note that all dates are tentative,visit www.statefarmersmarket.org


Eating Right For Your Age

Did you know that your nutritional needs change as you age? From a slowing metabolism to changes in appetite, older adults face unique nutritional issues.

The National Institute on Aging recommends that adults age 50 and older vary their caloric needs based on their activity levels. Sedentary women should eat around 1,600 calories every day, whereas active women can eat up to 2,200 calories each day. Men who aren’t active should limit their daily calorie intake to 2,000 a day, whereas active men can eat up to 2,800 calories.

Since the risk for both hypertension and heart disease rises with age, older adults should limit salt and fat intake to maintain normal blood-pressure levels. Cutting out processed foods, such as frozen meals or canned goods, can help limit daily sodium intake. Reducing fat intake is also important, so swap out red meat for a heart-healthy protein, such as chicken, fish, seafood or plant sources, such as beans or lentils.

by Rachel Stewart

1Be smart with supplements. Depending on your health needs, you may need a vitamin or mineral

supplement. Many seniors lack vitamin B12, which helps maintain brain function. Many foods are fortified with this vitamin, but a supplement could help. Seniors may also lack vitamin D. Eating eggs, fatty fish, or drinking fortified milk can ensure you get enough of this bone-building vitamin. Before you begin taking any vitamins or other over-the-counter medications, speak with your doctor.

2Stick to fresh foods whenever possible. Fresh fruits and vegetables are rich in vitamins and minerals you

need to maintain a healthy weight and increase your natural immunity. Be sure to include lean sources of protein, low-fat dairy, and whole grains to round out your diet. Pre-packaged foods may be more convenient in a pinch, but they typically have added sodium, sugar, and fat you don’t need.

5 Tips to Feel Your Best3Try eating smaller, more frequent

meals. Don’t feel like eating large meals anymore? Fix six small meals throughout the day instead. Preparing meals ahead of time that can be frozen and heated up later can make healthy eating at home easier.

4Dine with friends or family. Mealtimes don’t have to be lonely,

which can lead to decreased appetite. Invite a friend or family member over, or plan or attend a potluck when possible.

5Consider your current medications. Some prescriptions can cause

fluctuations in your appetite. Talk to your physician about these changes and try alternate medications, if possible.


Summertime equals fresh produce at your local farmers market or in your backyard garden. Reap the benefits of the season by filling your

fridge with these nutrient-rich foods.

BeetsThis garnet-colored root vegetable is typically available from May to July. Beets contain betalains, a phytonutrient that reduces inflammation and helps the body detox naturally. Serve beets steamed as a side, or pickle them for a summertime condiment for sandwiches or accompaniment for protein.

BlueberriesAvailable from May through July, these dark blue

berries rich in antioxidants can improve memory and reduce fat in the body. Add this fruit to whole-grain pancake batter or sprinkle them on a spinach salad.

Collard GreensWho doesn’t like a pot of collard greens? This green is available year-round, and contains vitamin K, which positively impacts bone health. Collard greens are a sensible choice for people with diabetes because the alpha-lipoic acid in them can lower glucose levels. Throw a bunch of greens in your slow-cooker for Sunday supper or use raw collards as a wrap for chicken or tuna salad.

CucumbersIn-season from June to August, cucumbers are actually 95 percent water, which means crunching on this veggie can help keep you hydrated in the hot summer months. This vibrant green veggie is also a good source of lignans, which may increase cardiovascular health while decreasing cancer risk.

Consider making a batch of refrigerator pickles by adding vinegar, sugar, and pickling

seasoning to thinly sliced cucumbers. Add fresh slices of cucumber to sandwiches or toss a couple of pieces in your next glass of water instead of lemon.

Sweet CornCorn on the cob has a place at weekend picnics and the classic low-country boil. This veggie is a great source of fiber as well as vitamins C and B. To enjoy this summer crop, lightly coat fresh corn in olive oil before roasting it on the outdoor grill. Cut cooked corn off the cob and mix with black beans or chopped tomatoes for a veggie-based appetizer. For homemade burgers, add corn for a touch of sweetness and extra servings of veggies.

TomatoesThis ruby-red fruit is bountiful in the summer months, starting in June and continuing all the way to October. Tomatoes contain carotenoids that may slow the progression of certain types of cancer, such as prostate and pancreatic cancer. Looking for something beyond the tried and true tomato sandwich? Try cooking up a savory tomato tart or making a homemade batch of marinara that can be enjoyed in the colder months.

Peppers Peppers are another warm-weather vegetable that grows from June through August. Bell peppers are mild and sweet, while smaller, spicier varieties such as banana and jalapenos add tang and heat to any meal. These crunchy veggies are a great source of calcium, magnesium, and iron. Dip sliced peppers in hummus, add to stir fry, or roast on the grill or in the oven.

by Rachel Stewart

7 Ways to Enjoy Summer's Bounty


The bright sunshine of summertime beckons the great outdoors, porch swings and picnics. Old-fashioned lemonade and Southern iced tea still fill tumblers as family and friends gather. What may be surprising is that there are real health benefits beyond merely

quenching thirst with juices, teas or livening up water, depending upon what fills your glass.

Healthier Ways toQuench Summertime Thirst

by Carrie Frye & Amy Natt

Juice It UpJuicing can be one way to reap the benefits of fruits and vegetables when not

part of a normal dietary routine. Juice contains minerals, phytonutrients and vitamins. Keeping some of the pulp when juicing also adds fiber. The chlorophyll in leafy vegetables is beneficial as the body converts it to hemoglobin, which raises blood count and can reduce inflammation and accelerate the healing of wounds.

“Juicing can reduce your risk of cancer, boost your immune system, help remove toxins from your body, aid digestion and help you lose weight, especially if you don't enjoy eating fresh fruits and vegetables,” says Jennifer Nelson, a registered and licensed dietitian with the Mayo Clinic. “Juicing may be a fun way to add fruits and vegetables to your diet or to try some you normally wouldn't eat. You can find many juicing recipes or mix up your own combinations of fruits and vegetables to suit your taste.”

The recommended serving for an adult is three to four servings of vegetables per day depending upon age and gender, and juice counts. If it’s not fresh juice, choose 100 percent juice that is low in sodium.

Fruits & Vegetables to Juice for Health• APPLES have antioxidants for an immune system boost,

digestive cleansing and lowering cholesterol.• BERRIES (strawberries, blueberries, blackberries,

raspberries) have antioxidants and improve blood health.• BROCCOLI is packed with vitamin C and antioxidants,

which can lower the risk of cancer.• CABBAGE can improve your digestive health and

regulate metabolism.


• CARROTS are high in beta carotene, which aids the immune system and is beneficial to your skin and brain health.

• CELERY can help lower blood pressure and help clean your digestive system of toxins.

• CITRUS has, of course, vitamin C, but also contains antioxidants for cancer-fighting and lessens plaque in arteries to lower blood pressure.

• CRANBERRIES help fight bacteria in the bladder, kidneys and prostate.

• KALE is loaded with protein, calcium and minerals for overall health.

• MELONS are natural diuretics for detoxifying and rehydrating, especially after exercising.

• PINEAPPLE can act as an anti-inflammatory and help dissolve

blood clots.• SWEET POTATOES

have vitamins C and B6, potassium and iron, which can help fight arthritis.• TOMATOES can help improve heart

health with the high levels of lycopene.

Tea TimeSweet tea may be a

Southern staple, but there are some advantages to changing up your tea preferences and skipping the sugar for lowering your risk of cancer, diabetes and heart disease. Tea can also improve your immune system and digestive health while providing stress relief.

A 2014 study published by the Harvard School of Public Health notes the high levels of polyphenols in green tea and lesser amounts in black and red teas can be effective in lowering blood blood pressure and cholesterol levels.

“People still drink hot tea in the summer, but most switch to iced tea,” says Marian Caso, owner of Lady Bedford’s Tea Parlour in Pinehurst. “Some will just take their favorite hot tea and have it iced, while others will branch out and try something new.”

Some of those enticing summer flavors of tea include Island Mojito, Lime Chiffon, Summer Chill and Pineapple Upside Down Cake.

“Rootbeer Float tea is very popular right now,” Caso says. “It tastes just like an old-fashioned rootbeer float. Iced teas are great plain with nothing added to enjoy the real taste of the tea.”

Caso makes all iced tea hot first, then pours it over ice, adding an extra scoop of tea to avoid diluting the flavor.

“This is the freshest way to make it,” she says. “If your iced tea becomes cloudy, you can restore the clear color by adding a little boiling water or adding citrus fruit. Lemons, limes and oranges are high in acid and will help balance the PH level, not to mention enhance the flavor of your tea. You can even make your own popsicles with flavored tea. It’s a great way to cool down without artificial sweeteners and sugar.”

CONTINUED PAGE 38

Did You Know?Iced tea was first enjoyed in the United States. In l904, visitors to the World's Fair in St. Louis sweltered under a heat wave and shunned the hot brew offered by an Englishman who lived in Calcutta, India. In desperation, he poured tea over ice and served it in tall glasses, making history. The resulting iced tea drink now accounts for 85 percent of the tea consumed in the U.S.


CONTINUED FROM PAGE 37

Liven Up Your WaterFRESH OR FROZEN FRUITAdding slices of fresh or frozen fruit such as orange, mango, melon or peach to a pitcher of water is an easy way to add flavor. Berries, such as raspberries, blueberries or strawberries, also work well, and once the water is gone, you can help yourself to the fruit.

HERBS/FLAVOR EXTRACTSMint and vanilla are great low-calorie additions to drinking water. Infuse with warm water to bring out the flavors, and then pour over ice or simply add the leaves or extracts to a pitcher of cold water.

CUCUMBERAn old favorite. Slices of cucumber make for a refreshing addition to water. You can always recycle the slices and use them for your eyes when you're done.

LEMON and LIMEYou can either squeeze the juice of a lemon or lime into your water or add a slice or two for a zesty citrus kick.

CRUSHED ICEIt may not sound too exciting, but by simply adding crushed ice to your water, you can enjoy a change in texture that takes the boredom out of chugging down plain H2O.

FIZZY LEMONADESqueeze about three to four large lemons in a large pitcher. Pour in six cups of soda water, and stir until all of the lemon is mixed in the

water. Add four to five tablespoons of agave nectar for sweetness. Refrigerate for about an hour and then add in two to three cups of ice cubes. Garnish with some lemon slices.


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Staying hydrated is important year-round, but especially so in the hot, summer months, when you’re more likely to sweat. As you age, your

sense of thirst may diminish, meaning you might not be drinking the amount of water your body needs.

Proper hydration regulates your body temperature boosts digestion and aids regularity. When you don’t get enough water, you may feel fatigued, tired, or have headaches. Other signs of dehydration include dry mouth, decreased urine output and low blood pressure.

The amount of water you need depends on your overall diet and activity level. The Institute of Medicine recommends men drink three liters of water a day, while women should aim for 2.2 liters of water each day. If you keep active or spend a lot of time outdoors, you may need to drink more water to replenish your body. For staying hydrated, keep in mind:

• Choose the right drinks. The darker the drink, the more dehydrating it can be. Save caffeinated tea, coffee and sodas for occasional pick-me-ups. Low-fat milk and juice can count toward your daily fluid intake, but be careful of extra calories and sugars.

• Order a chaser. Alcoholic beverages can also be dehydrating. If you’re having a cocktail, bottle of beer or glass of wine, be sure to follow it with a glass of water to replenish your body.

• Snack on foods with a high water content. Fresh fruits and veggies can help you stay hydrated. Top your summer salads with cucumber, blend cantaloupe or pineapple in your morning smoothie, or have celery or radishes with low-fat dip. Other smart choices include watermelon, oranges and grapefruit.

• Switch to sparkling water. Pour a glass of mineral water or club soda and add a splash of juice or pop a few pieces of fruit in your glass.

• Soup’s on! Having soup for lunch or a light supper is a great way to add extra fluids to your diet. In the warmer months, consider trying a cool soup, such as the classic gazpacho or chilled zucchini soup.

Drink It Up:Staying Hydrated

by Rachel Stewart


Eating right is a lifestyle and is particularly important for adults over age 50. Good nutrition is a goal practiced and preached daily by Justin Hostetler, a registered dietitian in the Sandhills.

What food often overlooked that can be a healthy part of our diet? For Hostettler, who provides clinical and outpatient care at Scotland Memorial Hospital in Laurinburg and at Sandhills Regional Medical Center in Hamlet,

suggests the avocado. After relocating from Ohio, he says he is surprised how few people in this area eat it regularly, even when dining at Mexican restaurants where it is a common menu item.

Hostetler is a “huge fan” of the avocado, which is high in potassium, fiber, and other nutrients. Its fats are diverse and mainly unsaturated. “It is one of my super foods,” he says. Although many people consider it a fruit, botanically the avocado is a large berry, he says.

The ways to use an avocado and guacamole (the dip made from it) are limitless, including using guacamole in place of mayonnaise, as a condiment on burgers, as a vegetable dip or a topping for salads.

To improve the acceptance of using the avocado, Hostetler has given a cooking demonstration on how to make guacamole in his community presentations. As a guest speaker at regional women’s health events, Hostetler has discussed “Eating the Healthy Way.” One of his topics has been healthy snacking, which he acknowledges is a problem for any age but is particularly difficult for older adults.

Too many snacks are nothing more than “empty calories,” particularly unneeded calories from juices, sodas, crackers and cookies, Hostetler says.

“We need to ‘maximize’ snacks and cut down on empty calories,” he adds. “When we snack, we need to get a nutrient ‘punch.”

Hostetler recommends raw vegetables as a snack or foods that offer extra fiber or reduced fat.

“Do your body a favor, and pick lean snacks,” he says. Much of his guidance at women’s health events is equally applicable for men.

However, he notes that because heart disease is the highest cause of mortality for women as they age, a heart-healthy diet that increases nutrient-dense foods and reduces cholesterol and trans fats in diets is critical.

Hostetler practices the advice of the Greek physician Hippocrates, the father of Western medicine: “Let food be thy medicine and medicine be thy food.”

CONTINUED PAGE 42

Avocados and Healthier Eatingby Ray Linville | Photography by Diana Matthews


CONTINUED FROM PAGE 40Women and men over age 50 need to eat foods

that are “nutrient-dense.” These foods have a lot of nutrients with relatively few calories, and they contain vitamins, minerals, complex carbohydrates, lean protein and healthy fats. Meals and snacks should include fruits, vegetables and grains. In addition to containing important vitamins and minerals, most of these foods have little fat and no cholesterol, and they are also significant sources of fiber, which may help with digestion.

“Broccoli offers so many possibilities. It can go on pasta or rice dishes, be roasted or be prepared in a variety of other ways. It is also a great source of potassium, calcium and fiber,” he says of his favorite vegetable.

Older adults should consume many different colors and types of fruits and vegetables. One top recommendation is a dark, leafy green such as kale, collards, spinach and broccoli, because they are rich in antioxidants, which lower risk against several diseases. Orange and yellow vegetables such as carrots, squash, and sweet potatoes are also high on the list. Color-rich fruits such as berries and melons are just as delicious as the popular apple and banana.

Another healthy tip is to make sure that half of all grains consumed are whole grains. Grains such as wheat, rice, oats, cornmeal, barley and rye fall into two main categories – whole and refined. Look for breads, pasta and cereals that list “whole” in ingredient lists because whole grains are better sources of fiber and nutrients.

In addition to eating fruits, vegetables and whole grains daily, low-fat or fat-free dairy products should be part of the daily pattern as well. Good options

are milk, cheese and yogurt, which contain protein and potassium. The vitamin D and calcium that they provide also helps to maintain strong bones.

As we grow older, favorite dishes and foods may seem to taste different or to have less flavor because the senses of taste and smell can change over time. In addition, how food tastes can be affected by medicine. One way to boost flavor is to add extra herbs or spices to dishes that seem to have changed or when more flavor is needed.

Hostetler recommends —“trying something different”—and experimenting with options to add

tanginess to foods, such as using flavored vinegar or lime juice. He encourages all to cultivate small herb gardens if they have the space and to use fresh herbs in their favorite dishes to add new flavors.

Although he considers fresh vegetables to be the best choice, Hostetler also realizes the problems of those who want to avoid buying more fresh produce than they can use before it spoils. Hostetler recommends “flash-frozen” vegetables.

"It’s easy to open a package, take out only the amount wanted, and then put the rest back into the freezer," he says.

For those interested in learning more

about proper nutrition, Hostetler recommends the resources of the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals and website, www.eatrightpro.org.

The benefits of good nutrition are important at any age. However, the higher energy levels, lower cholesterol and blood pressure, reduced incidence of illness and leaner body composition associated with eating right are particularly important as a person ages.

As Molière, the French playwright, instructs, “One must eat to live and not live to eat.”


DirectionsPlace the blueberries, orange juice, water, sugar and chipotle in a sauce pan, and cook over medium heat until sauce starts to bubble. The sauce should start to coat the spoon as it thickens.

Grill chicken or fish (any protein can be substituted) and, for last 3 minutes, brush on sauce until finished cooking. Add more sauce over the top when serving. If you like things a bit milder, you may use a larger piece of chipotle and remove it from the sauce before serving. We recommend serving this dish over grits, rice, salad or mashed potatoes to soak up the extra sauce.

C O O K I N G S I M P L E

by Rhett Morris I Photography by Diana Matthews

lifeGrilled Fish/Chicken with

Sweet and Spicy Blueberry Sauce

Ingredients2 – 8 oz. skinless chicken breasts or fish filets

1 pint blueberries

¼ cup fresh orange juice

¼ cup water

3 tablespoons sugar

1 chipotle pepper finely chopped

Salt and pepper to taste

Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or [email protected].


Many towns have a place where folks say you've just gotta go. In Sanford, it's Yarborough's. Yarborough's Homemade Ice Cream, where people visit to get happy.

Making them feel that way is an assortment of flavors, including the old standbys and a few you probably never heard of before. Some nutty and some fruity and even some with girls' names.

Looking into the coolers that hold the delightful treats, one sees a rainbow of colors … not just the standard browns and whites but pink and green and orange and some multi-colored ones, too. Makes it mighty hard to choose just one. Or two.

Most of those flavors – Yarborough's has 34 – are listed on the wall behind the tubs of ice cream. Of course, there is chocolate, vanilla and strawberry … and butter pecan, rocky road and fudge ripple … caramel nut fudge and French silk chocolate and orange-pineapple. Oh, yes, and banana puddin', bubble gum and birthday cake.

Two flavors catch the eye—Mollie's Follie and Katie's Chocolate Malt.

“Named for my granddaughters,” says Carol Yarborough with a smile. “Mollie and Katie are

in their 20s now. They thought that was kind of exciting when I came up with

ice cream flavors named after them. They were little then.”

Mollie's Follie has a cotton candy taste and is chocked full of various

colors of chocolate bits. Katie's Chocolate Malt is a lighter chocolate with a malt flavor. Youngsters like both, but the overall favorite among customers is chocolate, with vanilla and butter pecan running neck-and-neck for second place.

Carol Yarborough has been around ice cream and dairy products a long time. He runs the business now, a family business that he learned from his dad.

Phil Yarborough started it all in 1926 as a dairy farm. That was in Osgood, a little community about seven miles from town. The farm was the only one

in the area to have pasteurized milk.“He sold it in bottles,” Carol Yarborough says, “and delivered it to homes. Things were different back then.

“Everything burned down in '33, and my dad went out of the cow

business. He moved to Sanford and bought this building. He purchased

milk from local dairy farmers, pasteurized it and sold it. He started making ice cream in 1935.

“He didn't use ice … had an old batch ice cream freezer with mechanical refrigeration. A batch was 10 gallons. We still use his recipe for our ice cream. It's no big deal. We start with a base mix and just add different things for different flavors.”

CONTINUED PAGE 46

ChurningOut Smiles



CONTINUED FROM PAGE 44Over the years, there have been structural

changes at the McIver Street eating spot. Expansion, with a grill and ice cream cooler added, along with more space. A section torn down to put in a parking lot.

There are booths and tables where customers can eat hamburgers, hot dogs and other sandwiches as well as fries and onion rings. Folks come to eat meals, but ice cream remains the main attraction, whether by itself or in a sundae or shake.

Families get in line Sunday afternoons for a cone or a cup. So do youngsters on Saturdays and weekdays after school. A scoop of ice cream is a great relationship builder, a fine reward and the perfect treat to be shared by grandparents and grandchildren.

“Ice cream is a feel-good food,” says Michael Yarborough, Carol's son. “Not just the taste, but the experience. Someone is down about things, he eats ice cream to lift his spirits. Everyone feels better after having some ice cream.

“We sold a whole lot in 2008, when other businesses were struggling or failing. People came here to feel better. And to replace vacations.

They couldn't afford to take trips, so they'd have ice cream instead.”

Michael, who is responsible for making most of the ice cream, and his dad both get a kick out of customer watching.

“Sitting and watching people enjoy our ice cream is one of the best things about having this place,” Carol Yarborough says. “Really, though, I just love this business. It's the people, the ice cream … everything. There is gratification in seeing the smiles on kids' faces.”

The owner of the landmark ice cream shop has been around it a long time. He was 6 or 7 years old when he first went to work with his dad, and he kept at it before and after college and a stint in the Air Force.

“I would come back on weekends, summers and holidays,” he recalls. “This is all I've ever wanted to do, where I wanted to be. I'm 83, and I probably should quit working, but I still come in every day – seven days a week.

“We're real proud of what we do, what we make. We buy only good ingredients; we've never cut corners. You end up with a lesser product that way, and we're not going to do that.”

That's why folks just keep coming.

Ice cream is a feel-good food.Not just the taste, but the experience.

—Michael Yarborough


Some people get up in the middle of the night to eat ice cream. Michael Yarborough rises in the wee hours to make it, gallons and gallons of ice cream every week.

Starting with a base, adding some flavoring and maybe swirls of chocolate or caramel or nuts, he produces favorites like black walnut, fudge ripple, pecan praline and rocky road, perhaps just good old vanilla, or colorful choices like lemon custard, chocolate mint chip and black cherry.

Yarborough begins around 4:30 in the morning, and by the time he's finished, he will have turned out eight to 10 flavors for the family business, Yarborough's Homemade Ice Cream. He does the same thing over and over again. Using an old family recipe, he starts with a base that contains locally produced cream and milk.

“I always clean the machine before I start making ice cream,” Michael says. “About 10 gallons come out of a batch. The easiest flavor to make is vanilla, the hardest are the ones with three ingredients to put in them. My favorite is banana puddin'.

“We do inventories to find out which flavors, and how much of each, we need to make on a certain day. I probably spend eight or so hours in a day making ice cream. We keep it in the freezer, some in large containers to serve and some in small ones for people to buy and take home.

“My father (owner Carol Yarborough) taught me how to make ice cream. He taught me to do it the right way. I've been around this place for a long time. Dad had me behind the counter dipping cones when I was 11 or 12.”

Michael, who is 54, never grows tired of ice cream, or of making it.“I have a lot of passion for this,” he says. “There is something to be

said for making a quality product, and that's what we do. We're proud of that. I'm proud of the part I play.”

A big part, to be sure, but although he does the same thing again and again, day after day, Michael doesn't see his job as boring.

“It's an art,” he says. “I am making the best ice cream I can in terms of quality and flavor, but I'm also making it look as good as I can. I want it to be pleasing to the eye, appealing to the customer.”

Doing that requires great coordination and concentration at times. Like when he is making fudge ripple or butter pecan. As the ice cream oozes out of the machine and into a container, Michael rotates the container with one hand while swirling fudge syrup or pecans into the frosty mixture with the other.

“That gets those things distributed evenly,” he explains, “so there is fudge or nuts in almost every bite someone takes. It also makes it look pretty.”

Michael smiles and points across the dining area to a little girl with pink ice cream all around her mouth as she eagerly takes another lick from her cone.

“Right there is the reward in all this.”

The Art of Making Ice Cream


Moonshining is one of the more intriguing pieces of North Carolina history. Stories include tales of bootleggers making white

lightning, revenuers busting up stills and runners transporting whiskey in the middle of the night.

A section of Johnston County called Broadslab, has a reputation for having turned out high-quantity and high-quality home-brewed whiskey back in the day.

Now, Jeremy Norris and his Broadslab Distillery are bringing back some of the glory and taste to that same area near Benson.

ONC: Is your official title Master Distiller?JN: I would be called that, but I consider a Master Distiller someone in their 60s with years of experience making moonshine. At 38 years old, I don't think I've earned that (laughs). Well, I'm the guy in charge, but it's not like a CEO or anything fancy like that. We don't have a staff, so I do a little bit of everything. I run the still, meet the public, do as much marketing as we can afford, sweep the floor … you name it.

Carolina ConversationsBroadslaB distillery's Jeremy Norriswith



How long have you been heading it up?We have been on the market since Aug. 1, 2012. That's when we got our LLC (Limited Liability Company) filed, but we were getting things in place a couple years before that. I've been the guy from the start. This whole deal is my idea.

Where did it come from?Well, everything pretty much stems from my granddaddy, Leonard Wood. He raised me. When he was 5 years old, he went to his brothers' still with them. He had his own still when he was 13. I guess he was making and selling moonshine for his brothers. Granddaddy told me all these stories about toting water and making the whiskey.

And that must have been fascinating to you?Yes. You know all the stuff that was going on back in the old days of moonshining … making the stuff and trying to dodge the revenuers, driving in the middle

of the night with the headlights off to take the shine to whoever was buying it. All that is exciting to hear about … not nearly as exciting, though, when your still is being busted up or somebody's shooting at you.

The history behind the distillery is obviously colorful. Do you like featuring that?Oh, yeah … because that's a part of it, a very real part. My granddaddy stopped making moonshine in his 20s, because one of the men who was staying after him made it personal … said he'd get my granddaddy sooner or later and see to it that he either spent a long, long time in jail or was dead. So Granddaddy grew crops on his farm and sold them at a roadside produce stand. I worked that stand with him. It was right on the road people took to go to the beach. Lots of people stopped and bought everything we could grow. But the moonshining was always on my mind.

CONTINUED PAGE 50

For information about Broadslab Distillery tastings and tours in Benson, visit www.broadslabdistillery.com.



Do visitors generally like the history of the distillery?Sure. People have seen movies and read all about what went on … they love that stuff. It sounds exciting, and it was. But it could also get dangerous and expensive. We don't mind talking about it because the history makes our product inviting. It's good for business because people like the idea of buying 'shine made from a real still.

Did your grandfather pass on the family recipe for moonshine and is it a secret recipe?My signature product, Broadslab Legacy Shine, is one of my grandfather's recipes. As for secrets … nah, I don't really have any. I tell and show people exactly how I make our moonshine. Basically, we put the corn in a barrel with water and soak it until the corn swells up. Then we pour it on our malting floor, and the corn starts to germinate. We put air and heat to it to dry it out and then put it in a mill that beats the corn up. It goes into a big mash vat where we add malted barley and cane sugar and a touch of yeast. We stir it up and let it ferment about five days, pump it out and distill it, and it becomes whiskey. I tell folks they can listen to what I say and go home and make their own.

So that's the whole process?Well, I don't tell everything. There are a few things I keep to myself. I don't have anything to hide, though.

Does any of your moonshine resemble "white lightning?"Oh, yes, the Legacy Shine does. It's clear like the old white lightning.

You say that “Nothing renders authentic results like a hand-crafted, solid copper pot still – the iconic symbol of moonshine lore.” How so?The still is part of the history. That's what all of the old-timers used to make their liquor. The more your

product comes in contact with copper, the higher quality the whiskey is going to be. Old-timers will tell you that copper is the best material to have in your still. That's why our still has it. The process is more expensive, but the result is a high-quality refined spirit.

Which of your products is the biggest seller?The Legacy Shine. Maybe it's because of the history and folks associating moonshine with the name. I will say that it is ultra smooth. People say they can taste the corn in it. Connoisseurs tell me there is nothing on the market like it. They recognize the quality. The low-quality stuff will burn you and has a lot of aftertaste. Mine is real nice. It goes down easy; it won't bite you.

If you could use only three words to describe your moonshine, what would they be?Unique, handcrafted and outstanding.

What makes your 'shine different?Quality of ingredients, our still and our technique.

This is more than a business to you, isn't it?Yes. Part of it is wanting to carry on something that has been in our family. It's history. That's why I want to open up a moonshine museum. My granddaddy used to say Broadslab was the moonshine capital of the world. I want to set up a place to tell about that, keep the story alive.

Is the museum a dream you can bring to fruition?I think so, but I've got to be patient because it will take some time. It's hard to spread the word. We opened to the public a few months ago, and folks are stopping in to see what we do. They like seeing how we make our products and they enjoy our tasting room. They're telling others, and word of mouth will help.

Why is all this important to you?I really hope we can show people how moonshining is done the right way and also how agriculture plays a part in it. I think moonshining has been misrepresented. We are doing it the right way.


Painting to Preserveby Carrie Frye | Photography by Diana Matthews


Vivid imagery comes to life with each brush stroke across a canvas. Blues, greens and reds blend and spill out creating vibrant scenes from a childhood in picturesque New Bern.

Artist Gerry King, a New Bern native, spent his formative years learning, playing, drawing and delivering newspapers on his bicycle. Those experiences inspired him to compile and write “The Paper Route,” a paperback, coffee table book that is a collection of his paintings commemorating his personal journey tossing the afternoon news to his neighbors.

“I have always been a person that drew a lot. Every extra minute when I wasn’t playing outside, I was drawing,” says King, one of 12 children raised by a single mother in the Craven County community.

King’s mother encouraged him to be an engineer but was supportive of all his endeavors, especially the paper route that brought in money to help support their family. It felt natural for King to offer a tribute to her, Eleanor Pearl King, in the book’s opening pages.

“I knew I was going to dedicate it to my mother,” King says. “I always admired her strength and her character. My mother was there in New Bern until she died in 1987. She told me art was something rich people did and a hard way to make a living, but it was something I pursued, because I felt like it was calling, and it’s all I ever wanted to be.

“I had the paper route when I was a teenager after school to help my mother put food on the table,” he adds. “It was between 1973 and 1975, and times were hard. Up to that point, it was the best job I had. I made good money and gained a sense of freedom and possibility. I had fun doing it and had the opportunity to see New Bern and get to know it in an intimate way.”

CONTINUED PAGE 54


CONTINUED FROM PAGE 53King lived in the Craven

Terrace community of New Bern, which is not typically the part of town tourists see. One of his favorite spots was a set of railroad tracks that he brought to life in a pastel entitled “Carolina Rails,” in the area where most of his newspaper customers lived.

“It was a part of town that my paper route covered, one of the places I used to stop and take a breather. All of these paintings mean a lot of to me, like the one of the barbershop. I used to wash windows and sweep the floor, and our community grocery store was one of the first stores I went inside,” says King of his paintings, “Mike’s Barber Shop” and “Rhodes Grocery.”

His book’s cover painting, “Rainy Day on Queen Street,” brings back a fond memory of the day he and his brother decided to climb the water tower but wisely stopped before making it to the top.

Using mostly watercolors, the medium he finds mesmerizing, King paints streetscapes, old buildings, billboards and people that most might miss when thinking of New Bern locales like Tryon Palace, the state’s first capitol building, or the Birthplace of Pepsi.

“When people come to New Bern, they can always pick up a painting of the historic district,” King says. “They have plenty of those, but I thought it would be a good idea to show another side of the city that the tourists don’t see, the part of town I lived in.

“I paint from my heart and soul,” he adds. “I paint what I know, my environment. I feel like New Bern is what I know, and I think it is good to say something different. It shows another view, the real part of New Bern, the everyday working-people side that often gets overlooked and, hopefully, this will bring it all to the forefront. I am proud of this 305-year-old city, and I am the first artist, as far as I know, to paint this side of New Bern, the parts where I grew up, my community and the things I saw on the paper route.”

After graduating from New Bern High School,

King left his city on the Neuse and Trent rivers for college, first in Washington, D.C., and then Atlanta, where he ended up settling and studying advertising so he could keep his hands in art. That idea led him in 1981 to open his own sign business, A+ Signs. That still is King’s full-time work, where he remains creative in the signs he makes for his clients, although he never gave up on being an artist.

“My art education actually ended in high school,” King says. "I took a few courses, but for the most part, I am self-taught.”

With pen and ink, charcoal, acrylics, pastels, and any variety of mixed media, King finds peace in his art and those scenes of New Bern from his memory, imagination or frequent visits for inspiration and to see family and friends. His works have been on display at the Craven Arts Council and Gallery Bank of the Arts downtown and Tryon Palace. His book is available at a variety of galleries and shops, including Quail Ridge Books in Raleigh. King plans a second hardcover book funded by the sales of his art.

“New Bern will always be in my heart,” King says. “It’s home, and that’s why I love going there on a regular basis. When I go, I take canvases and paints with me. Usually, I set up wherever the feeling strikes me, where something speaks to me.

Capturing a piece of this notable North Carolina city and maintaining its history, another of King’s favorite subjects, is what he hopes his works accomplish.

“Over the years, any time I leave and come back,” he says, “there is something that is gone, empty lots, an old building … I thought this is one way to preserve it through my art.

“New Bern has a lot of charm even in the poor section,” King says. “That’s one of the reasons it’s so easy to paint. It has a lot of character. I could go there and paint a picture for the rest of my life.”

For more information about artist Gerry King, call 678-698-4648 or visit www.artbygerryking.com.

I paint from my heart and soul...


lifeHello, Neato! Robot Vacuum Cleans Up Good

by Celia Rivenbark

B E L L E W E AT H E R

I've wanted one of those robot vacuum cleaners for a long

time, but I was too cheap to buy the pricey Roomba.

Fortunately, my sister told me about her success with a Walmart knock-off called Neato. I had a flashback to when she told me at age 7 that there was no discernable difference between Crayola and off-brand crayons. What can I tell you? She had a good vocabulary. But off-brand crayons are terrible, and everything just looks like "flesh," which used to be a color! When it comes to crayons and vacuum cleaners, you don't want to be too cheap. It's like when you go to the dollar store and there are products that look like Spic and Span but when you look closer it's "Spock and Spank" or some such, and you end up with no suds.

Anyway, when she told me that Neato worked great on cat fur, I went right out and bought my own deep-discount robot vacuum. What could go wrong?

Neato is cute and friendly. When I turned him on, he said "hello" right away. He told me his battery was low, and he reminded me to "keep an eye on my filter." Right. I got nothing else to do. Aren't robots supposed to do that stuff themselves?

Neato charged quickly and asked me what I wanted to do next. I said, out loud, that I wanted to walk into the kitchen and find Matty McConaughey frying doughnuts wearing nothing but my "Breaking Bad" apron from Costco ("All right, all right, all right, maple bacon's ready!"), but we can't always have what we want, now can we Neato? I settled for "vacuum downstairs" and off he went.

Neato vacuums robot-style, which means he maps the

room in his pretend-brain and does the whole thing in a weird but efficient way. The cats freaked out because he's very loud on hardwood floors (plus I think they thought it said

"Kitty Eating Machine" on the box.)

"You missed the rug in the hallway," I said. Did he glare at me?

Neato flashed a message: "I have now completed my task and will return to my dock."

"Not so fast, Mister," I said, again out loud. Just like a crazy person. I picked him up like a big

turtle off the highway and set him down in the laundry room. BIG mistake. Neato became obsessed with this tiny room and spent 30 minutes banging into the dryer again and again. Finally, I picked him up and closed the door to the laundry room.

He cleaned the kitchen, but his heart didn't seem to be in the task. I know this because he scurried back to the laundry room door THE SECOND I TURNED MY BACK and banged against it. What was in there? A girl Neato?

Bottom line? Neato is terrific for the most part. Definitely no off-brand flesh crayon. Just be careful to set up his "auto vacuum" programming to note 2 p.m., not a.m. Turns out that's a fairly terrifying way to wake up.

Rivenbark is the author of seven humor collections. Visit her website at www.celiarivenbark.com.


ACROSS

1. Long, narrow cuts6. "Ick!"11. Distilled liquors13. Marine algae

15. One with little or no material wealth (hyph.)16. Country surrounded

by foreign territory17. Bauxite, e.g.18. Ornamental work in

Gothic window20. ___ green21. Cleave23. Chip away at24. Source25. Makes level, square

or balanced27. "Don't give up!"28. Onward29. More vague and

dreamy as if by drugs31. Celebrate32. Being held in low

esteem34. Broom made of twigs36. Extraction39. Evening hour40. Drivel41. Stops in for a visit,

with "by"43. Horse's gait between

a walk and a cantor44. Small shelters for

pigeons46. Slam-dance47. Abbr. after a comma48. Fastest land animal50. Conk out51. Main body of an

algae or fungus53. Subject to legal

proceedings55. Surfeit56. Near the beginning

(2 wds)57. Bulrush, e.g.58. She had "the face that

launched a thousand ships"

DOWN1. Those who use

without wasting2. Energize (2 wds)3. Anger4. Hair colorer

5. Abundance6. Romance, e.g.7. R-rated, maybe8. Hooter9. Harbor accessible to

ocean vessels10. LXX11. Cheat, in a way12. Not a substitute13. Down at the heels14. End19. Place into mutual or

reciprocal relation22. Fixed (2 wds)24. Body part between

the elbow and wrist26. Grafting shoot28. In the cards30. An end to sex?31. Bit of paronomasia33. Lab tube34. Wide, deep capelike

collars35. Summon37. Farewell (hyph.)38. Fifth letter of Greek

alphabet39. Nullifies a correction40. Poem42. Bishop ___, early

televangelist44. Smokejumper's need45. Fergie, formally48. Horsefly49. Bring on52. Removable or hinged

cover54. "Is that ___?"

See Grey Matter Puzzle Answers on Page 58

GREY MATTER AdaptAshesCarvedClashCleansCreek

CrispDeathDependDisappearingEarthFlint

GermsHillyHumorInnerItemsLunar

MeansMediumNibbleNinesPeaceQuiet

RouteRuinedSaddleSaladScareSettleShadesSilenceSkullSmeltStairSternStringSweeterTalesTheatersTrickedTurnsUncertainUniversitiesUsingValvesVideosVitalWaistWeighWinkedYou'veYo-yos


Restaurant, Personal Chef & Catering

MUSIC & EVENTSCALENDAR2015

FRESH. LOCAL. SOUTHERN GOURMET.132 WEST PENNSYLVANIA AVENUE, BELVEDERE PLAZA | SOUTHERN PINES, NC 28387

910.695.3663 www.RhettsRPCC.com

July 4th Independence Day: Tim Wilson

July 11th Blues Crawl

August 29th NC Beer Dinner featuring Tim Wilson

September 19th A Taste of Carolina Farmers Dinner

October 31st Halloween: Tim Wilson

December 17th Larry Arnold and the Bethesda Carolers

December 31st New Year’s Eve Dinner

CLIP & SAVE THIS AD | NEVER MISS AN EVENT AT RHETT’S!

Live Music!FRIDAY & SATURDAY NIGHTS

IN THE COURTYARDMusic starts at 6:00 PM

Wine TastingsTHURSDAYS

IN THE COURTYARDat 5:30 PM


GREY MATTERANSWERS

WORD SEARCH

CROSSWORD

SUDOKU


Possibly you’ve heard the recent hype regarding Social Security and how it’s possible to get

additional retirement income. It’s actually true—and it’s especially true for married couples.

Social Security is the single largest source of income for the majority of Americans aged 65 and older. For 53 percent of married couples, Social Security income will represent half or more of their total retirement income. After paying into the Social Security system your entire working career, you will finally have the opportunity to reap the rewards of lifetime inflation-adjusted income once you activate the benefits. However, the key is knowing exactly how and when to activate those benefits to take advantage of the maximum payout.

Most of us are familiar with the information provided in our Social Security statements. This statement identifies what our monthly Social Security income will be if we start benefits at one of three ages: 1) at age 62; 2) at Full Retirement Age; and 3) at age 70. Here’s what’s not mentioned in your Social Security statement—that there are additional options including two features that can add an additional $100,000 or more to a married couple’s joint lifetime income.

The two lesser known features of Social Security available to married couples are “File and Suspend” and “Restricted Application.”

File and Suspend involves a strategy when both spouses have reached Full Retirement Age. One spouse files for benefits but then immediately has their payments suspended. This “filing” by one spouse is what allows the opportunity for the other spouse to obtain a spousal income benefit.

Restricted Application involves a strategy where

one spouse, at Full Retirement Age or beyond, files a restricted claim for spousal benefits only, thus allowing them to collect benefits based on the other spouse's (usually the higher wage-earner's) Full Retirement Age benefit amount.

These two spousal claiming strategies are quite similar, so it’s crucial to know how and when to use each feature for each spouse. One spouse might File and Suspend,

while the other spouse files a Restricted Application, thus both spouses end up claiming benefits from the other’s earnings record, all while their own benefit amounts continue to grow.

In both of these strategies, once each spouse turns age 70, they will change their benefit elections to their own (higher) income amount. Each person’s age 70 benefit amount will be different, but for all Americans, the age 70

amount is always the maximum monthly amount we can earn from Social Security.

If you’re thinking this sounds complicated, you’re right; which is why it typically takes Social Security Maximization software to determine the ideal strategy to maximize income for the couple. There are several free Social Security Maximization software programs on the Internet, but the more accurate top-rated versions are offered through advisers.

You only have one chance to plan for the Social Security income that will last your lifetime. Take some time to get it right.

Married Couples Win with Social Securityby Beth Donner, CRPC

adviceP L A N N I N G A H E A D

Donner is a Chartered Retirement Planning Counselor and can be reached at [email protected] or 919-601-0501.


BETTER WITH AGE SERIES

by Carrie Frye | Photography by Diana Matthews

Royal Aircraft FactoryWWI 1917 SE5A

Fighter Biplane Replica


A summer’s day turned into a scene from the 1930s as Roland Gilliam, owner of Gilliam McConnell Airfield in Carthage, and a group of fellow pilots and classic-car-owner friends lined up a World

War I SE5A British fighter biplane replica aircraft among five 1930s classic autos in the grass next to the landing strip.

CONTINUED PAGE 62


BETTER WITH AGE SERIES Upcoming Issues:

• 1930 Dodge Brothers Touring Sedan • 1930 Graham • 1931 Ford Model A Coupe• 1931 Ford Model A 4-door Sedan • 1931 Ford Model A Tudor


Gilliam’s 1917 SE5A aircraft is a full-scale replica he purchased eight years ago from its builder, who made it for the 2004 major motion picture, “The Aviator.” The SE5A was back home in Carthage at the airfield after an extended stay at the Military Aviation Museum in Virginia Beach, Virginia.

“The SE5A is arguably the best airplane of World War I between it and the German D8,” Gilliam says. “This is the only full-scale replica SE5A I have ever seen.”

This SE5A is air worthy, powered by its Ford V-6 engine.“It’s harder to fly than your normal airplane, because it’s a tail

dragger,” Gilliam says, pointing to the design of the back end of the aircraft.”

Book Review by Cos Barnes

L I T E R A R Y C I R C L E

A local woman has done it again! Dorie Clark, who had such success with her

first book, “Reinventing You,” has a new handbook for people wanting to get ahead in their careers in "Stand Out: How to Find Your Breakthrough Idea and Build a Following Around It."

Clark stresses that it is not enough to work hard, but that you must share your unique perspective and inspire others. She acknowledges that to do this you must develop ideas that set you apart, build an audience, communicate your message and encourage others to embrace your vision.

Become a thought leader, she stresses, and ask what others are overlooking, what is thought to be impossible in your field and what initiative would change how your field operates. You will face competition and have trouble gaining recognition, as others will trust the established experts, she admits, but you must distinguish yourself. Clark says you must be willing to expand your niche, and asks, “What adjacent

areas can you move into?” Clark advises readers to keep up with

news events, provide new research, study other fields and create a framework that can be helpful to others in the same areas of expertise.

Clark also emphasizes the power of local help, and suggests blogging, saying, “Go where the people are, and listen.”

As a marketing and strategy consultant and frequent contributor to the Harvard Business Review, Entrepreneur, and Forbes, Clark recommends writing a book. She serves as an adjunct professor of business administration at Duke

University’s Fuqua School of Business.

"Stand Out: How to Find Your Breakthrough Ideaand Build a Following Around It"

HAPPY JULY 4th fromWWW. ABERDEENTIMES.COM


Barnes has been writing for OutreachNC since the first publication in 2010 and currently participates in three book clubs. She can be reached at [email protected].


R E S O U R C E M A R K E T P L A C E

DID YOU KNOW?Americans are livng longer—10 years longer than older individuals from the 1950s. Seventy-six million Baby Boomers (those born between 1946 and 1964) are now reaching their 60s. The Sandwich Generation—adult children raising families and coping with the needs of aging parents—have to navigate a complex health system and are seeking out Aging Life Care Professionals to help them make sound choices for services related to aging. (Source: www.aginglifecare.org)

I assist older adults & their families with all aspects of aging

Fayetteville | 910-639-9420AgingOutreachServices.com

Free Consultations

Donna Brock, CCMAging Life Care Manager

CARE MANAGEMENT

ASSISTED LIVING COMMUNITIES

Nydia Brooks,Executive Director

Assisted Living & Memory Care190 Fox Hollow Road

Pinehurst, NC 28374 | [email protected]

www.FoxHollowSeniorLiving.com

CANCER CARE

The STAR Program® Rehabilitation Services for Cancer Patients

Gary Hatchell, PTRehabilitation Services500 Lauchwood Drive

Laurinburg, NC | 910.291.7800www.ScotlandHealth.org

DENTAL CARE

The right dentistcan make all the difference.

305 Page Road | Pinehurst, NC

910.295.1010www.WellenerDental.com

Cary | 919-535-8713AgingOutreachServices.com

Free Consultations

Trish Orr, MSAging Life Care Manager

CARE MANAGEMENT

We Can Help You NavigateAll Your Aging Needs

AUDIOLOGY SERVICES

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Call (910) 246-1011for your free consultation.

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Kara BriggsRegistry Administrator

Southern Pines: 910.692.0683Cary: 919.535.8713

[email protected]

A network of private-duty caregivers serving south central NC

ASSISTED LIVING COMMUNITIES

901 Spring Arbor CourtApex, NC 27502 | 919.303.9990www.SpringArborLiving.com

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MAY 2015 | OutreachNC.com 65

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Let us organize your medications by date & time, securely sealed in individual, easy-open packages.Call or come byfor details!

2001 S. Main StreetWake Forest, NC 27587

MEMORY DISORDERS CLINIC

PINEHURSTNEUROPSYCHOLOGYMemory Disorders Clinic

Karen Sullivan, Ph.D. ABPP45 Aviemore DrivePinehurst, NC | 910.420.8041www.PinehurstNeuropsychology.com

PHARMACY

HOSPITALS

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REGISTRY OF CAREGIVERS

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Breyer's old-fashioned chocolate in a cake cone, because it's just so good! —Casper, 64

Butter pecan in a bowl —Jim, 82

A cup of chocolate with sprinkles and whipped cream —Nadine, 76

Butter pecan —Dot, 87

A bowl with a scoop of sugar-free strawberry and butter pecan—Mrs. Thabet, 88

The only ice cream I'll eat is rocky road, and I'll only eat it in a big waffle cone. —Shirley, 67

Vanilla ice cream in a sugar cone —Peggy, 80

I love a bowl of butter pecan! —Patricia, 82

Any ice cream with chocolate and peanut butter —Carole, 63

My favorite ice cream flavor is vanilla and served in a cake cone. I know, boring, but oh so good! Yum! —Sherri, 52

Old-fashioned vanilla with hot fudge sauce and topped with peanuts —Dave, 64

Vanilla in a sugar cone —Maddie, 5

Chocolate in a bowl with sprinkles and two nice, red

cherries on top. —Finley, 5

Fudge ripple in a sugar cone —Todd, 9

Triple scoop of chocolate, vanilla and banana in a cone —Brinn, 3

A bowl of Mollie's Follie from Yarborough's Ice Cream —Zoe, 9

Chocolate cone —Emma Grace, 10

All ice cream in a cone —Alyssa, 4

Chocolate in a cone —Bethany, 8

Plain vanilla cone —Ian, 6

Vanilla, chocolate and chocolate chip in a bowl —Zach, 5

Rainbow sherbetin a waffle cone —Griffin, 10

Sardine float—OutreachNC

Co-editor Jeeves, 2

OutreachNC asked adults and children our July question in honor of National Ice Cream Month:

GenerationsWhat's your favorite flavor of ice cream,

and how do you like to eat it?

by Carrie Frye

Post your answer on the OutreachNC Facebook page, and enter our free ice cream giveaway!


recognized as a topperf rmer recognized as a topperf rmer

Choose a hospital that delivers exceptional careIf you were looking for a hospital that provided exceptional care, you could pour over graphs showing compliance

with every measure of evidence-based care. Or you could do it the easy way. The Joint Commission, an independent organization that accredits and certifies more than 20,500 healthcare organizations across the nation, has done the work for you.

Their Top Performer award recognizes hospitals providing exceptional care.

Cape Fear Valley has been recognized as a top performer in four areas:heart attack : : heart failure : : pneumonia : : surgical care

Top Performer status means Cape Fear Valley Health provides the most up-to-date, scientifically based care as compared to anywhere in the country. And it’s right here in Fayetteville close to family and friends.

When you choose Cape Fear Valley, you’re putting yourself in capeable hands.

A Joint Commission top performer

by The Joint Commission

www.capefearvalley.com

www.AgingOutreachServices.comSouthern Pines 910-692-0683 | Cary 919-535-8713Fayetteville 910-639-9420

The care you needfrom the caregivers

you choose.

Choosing your private in-home care is one of the most important decisionsyou will ever make for yourself or a loved one.

AOS At Home Care puts you in control. We’ll help you select pre-screened and pre-verifi ed professional caregivers, suiting your needs and providing you with the best and most professional care in the comfort of your home.

Caring is What We Do Best!

Call today to learn more about professional care in the comfort of your home.

68 OutreachNC.com | JULY 2015 100 Waters Dr., Southern Pines, NC 28387 - 910.246.1008 - sjp.org

A member of the St. Joseph of the Pines aging services network continuing the legacy of the Sisters of Providence.

Compare your current cost of living to either of our two premier senior living communities

and we think you can see there’s no downside to living a worry-free lifestyle with the security

and peace of mind where everything is taken care of—you’re worth the investment. To see

how your life can be more fulfilling, happy, and nothing short of remarkable at Pine Knoll or

Belle Meade, please call 910.246.1008.

The Best Investment You Can Make?You.

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