Escolar Documentos
Profissional Documentos
Cultura Documentos
To tell you
the truth,
Penny Maw-
yer confded, I
wouldnt be here
if The Bascom
wasnt here.
Spoken like the
true supporter
she is, Penny and
her husband, Ed,
have had a sec-
ond home in High-
lands for many
years, traveling
back and forth
from their home
base in California.
Now living in the
area full time, the
Mawyers still enjoy traveling, especially during the winter,
and plan to head to New Zealand this year.
A fashion designer and stylist by trade, Penny frst
started taking classes at The Bascom when it was still in
its infancy, located in the town library. Nowadays, I live
in the pottery barn, she said, referring to The Bascoms
state-of-the-art Dave Drake Studio Barn. Last week, there
was a grandmother, mother and three kids working with
Frank [Vickery, Ceramics Program Coordinator], Penny
recalled. They all were making cofee cups. It was a great
multi-generational activity.
When people walk in the pottery barn, I am like an ambas-
sador, Penny said. I want them to know that its not daunt-
ing or challenging. I encourage people who think they cant
do art. She also attends The Bascoms related lectures and
artist talks, and enjoys Sip and Stroke classes with friends.
Penny is a strong proponent of Art by Appointment, where
she has gathered groups together to engage in diferent cre-
ative activities guided by one of The Bascoms well-qualifed
expert teachers. Art by Appointment is the most conceptual
thing in the world, she said. I set up a class with friends and
we decorated platters, bowls and vases that Frank makes.
Im a huge advocate of Art by Appointment. It gives people
at every level the impetus and courage to continue on. This
enthusiastic Bascom groupie signs up and plans her art ac-
tivities for the whole year in advance, which also gives her a
10 percent discount as a member.
The Bascom is open year-round, Monday through Satur-
day, 10:00 A.M. to 5:00 P.M., and Sunday, noon to 5:00 P.M.
For more information, to register for workshop oferings or
for more details on all Bascom activities, visit TheBascom.org
or call (828) 526-4949.
Contributed by Pat Turnbull
Frank Vickery and Penny Mawyer
56 | October 2013 | www.thelaurelmagazine.com
THE ARTS
Movies at Highlands Playhouse
T
he Highlands Playhouse
is working very hard to
get your movies up and
running soon.
We have the equipment
installed and are waiting for
the movie studios to return
our request for leasing. There
is a process we will follow in
receiving the flms. Current
releases are of course much
more expensive to lease than
a movie that has been out for
about a week.
We plan, at frst, to lease
movies that have been out
for a week or so and hope
you will want to wait and see
them in the comfort of your
clean-as-a-pin newly-winterized playhouse. We will be
serving popcorn (with our secret ingredient), candies, and
drinks. As time goes along, we will be serving a larger vari-
ety of munchies but this is a trial period for us.
The projector is state-of-the-art and is the fnest in the
country! Our screen actu-
ally grew from 25 feet to 35
feet and you wont believe
the viewing pleasure from
any seat in the theatre. You
will be captivated by the Sur-
round Sound and the fnish-
ing touch is the motorized
red velvet curtains!
We also plan to have clas-
sic movies and childrens
movies in the mix and we
welcome any suggestions.
If you have any special oc-
casions coming up and are
at a loss for ideas, why not
rent the theatre for a fun
private party with family
and friends? Rental arrange-
ments and fees will be available through our box ofce
at (828) 526-2695.
Stay tuned for an announcement giving our opening
date and the selected flm and in the words of our friend
Jerry Pair, Lets all go to the movies!
Contributed by Tammy Hernandez
Its a full court press to get the Highlands Playhouse Cinema
ready for the big premiere.
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THE ARTS
Betsy Paul Art Rafle
O
ctober the perfect time for this months
art rafe prize in the shape of a leaf! It
is a gorgeous stoneware serving platter
created and donated by Judy Fields. The plat-
ter measures approximately 22 and a half inches
long and 12 and a half inches wide.
Judy has been working with stoneware and
stained glass for 30 years. She is working on in-
corporating the two. She specializes in nature
forms and wildlife when creating her pieces of
art. Judy has an MFA and M.Ed in art education,
and has her own studio in Glenville. A lot of her
work can be found in private collections and pub-
lic buildings. Judy has lived in the Cashiers/Glen-
ville area for about 40 years.
Viewers are invited to see each months rafe
item on display from 9:00 A.M. to 5:00 P.M., Mon-
day through Saturday at Betsy Paul Properties,
870 Highway 64 West, Cashiers, North Carolina.
Tickets may be purchased at her ofce, or dona-
tions can also be mailed directly to the Cashiers-
Glenville Fire Department, P.O. Box 713, Cashiers,
North Carolina, 28717. For more information con-
tact Betsy Paul Properties, (828) 743-0880.
The Betsy Paul art rafes for the Cashiers Glenville Volunteer Fire Department,
will be held on October 31, in the afternoon. For more information,
call (828) 743-0880.
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THE ARTS
All the Right Reasons
I
t has been a long journey from
front man vocalist and lead trom-
bone for the Air Force Band to
the debut of his frst solo CD. But
for all the right reasons, not-so-inci-
dentally the title of his new album,
Steve Johannessen has found his
true passion at least for now.
He says, "I have always loved
big band music. When I am singing
with a big band or full orchestra
behind me, I am in my joy zone."
But pre-CD there were three de-
cades in which Steve explored
all kinds of music and art, analog
and digital. Look at his rsum:
(stevenjohannessen.com/classics/
about.htm) and you'll think you
are reviewing the life of a half doz-
en people. As Fred Mollin, former VP of A&R (fnding and
developing new talent) for Disney says, "Steve is a wonder-
ful musician, singer, writer and visual artist with continuing
breakthroughs in digital domains."
One of his latest collaborations is with brother Mark cre-
ating Songhammer, an iPad app for songwriters. It allows
one to load lyrics, accompaniment, visuals, etc., to create
set lists and stream wirelessly. You now have your whole
backup performance with you on your iPad.
Once they built their app Steve decided to give it a real-
world test run, so he approached
Buck's at the Crossroads in Ca-
shiers. They booked Steve's new
act, a collection of exquisitely
scored 30s and 40s classics like
"You Make Me Feel So Young" and
"I've Got You Under My Skin" (lis-
ten to these cuts on his website)
all done in Steve's own unique
style. The cool thing about all of
Steve's talents, creations, and vo-
cals is that they have been done
(cue Sinatra song here) My Way.
The Buck's trial was a huge suc-
cess. It wasn't long before Steve's
performance, Steve Johannes-
sen's Classics, was booked well
into 2014 at area cofee houses,
country clubs, home settings
and more.
The next logical step was to make a CD. Producer Fred
Mollin ofered his studio and his Grammy award winning
team to record and produce All The Right Reasons, a
blend of classic songs selected from Steve's extensive rep-
ertoire he is now developing in his live performances.
Steve is thrilled to announce that CD is now available to
the public. To get your copy, contact Steve or visit stevenjo-
hannessen.com/classics for calendar dates, songlist, book-
ings, CD availability, and more about the artist.
by Donna Rhodes
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THE ARTS
The Met Opera Live at PAC
A
project that started nearly two years ago is com-
ing to fruition: beginning Saturday afternoon,
October 12 the Martin Lipscomb Performing Arts
Center will be presenting the Metropolitan Opera Live in
HD. All operas will be streamed live during the Saturday
afternoon MET matinees. (The October 5 opera will be
shown in Highlands on October 12, as PAC had a concert
previously scheduled.)
The Saturday afternoon operas begin at 12:55 P.M. EST
and there will be a short discussion about each opera be-
ginning at 12:30 P.M.
The Met: Live in HDs 2013-14 season features 10 live
transmissions, including four new productions
The Metropolitan Operas award-winning series ofers
a signifcant portion of the Met season to opera lovers
around the world. We have chosen a wide sampling of
the best of our new season for the opera lovers around
the world to enjoy locally, said Met General Manager Pe-
ter Gelb. Our commitment to making opera accessible
and afordable continues.
The Met: Live in HD is now shown in more than 1,900
theaters in 64 countries, making the Met the only arts in-
stitution with an ongoing global art series of this scale.
The Met began on a modest scale in 2006. Since then, its
program has grown every season, with more than 12 mil-
lion tickets sold to date.
Met opera stars serve as hosts for the HD series, con-
ducting live interviews with cast, crew, and production
teams, and introducing the popular behind-the-scenes
features; altogether the worldwide HD audience is given
an unprecedented look at what goes into the staging of
an opera at one of the worlds great houses.
The Met: Live in HD series is made possible by a gener-
ous grant from its founding sponsor, The Neubauer Fam-
ily Foundation. Global corporate sponsorship of The Met:
Live in HD is provided by Bloomberg. HD Broadcasts are
supported by Toll Brothers.
Tickets are available online at www.highlandspac.org or
by calling (828) 526-9047. Highlands PAC is located at 507
Chestnut Street in Highlands.
Contributed by Mary Adair Leslie
The Metropolitan Opera is Live in HD at Highlands Performing Arts Center
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THE ARTS
Art League of Highlands
Contributed by Zach Claxton
Young artists at the Art Leagues Colors Art show.
A
s the colors of au-
tumn begin to blan-
ket the mountains,
the Art League of Highlands
adds its own color to the
mix. The Fall Colors Fine
Art Show is the last of the
two annual shows spon-
sored by the Art League.
It is a two-day event, held
indoors at the Recreation
Park, and this year it will be
from noon to 6:00 P.M. Fri-
day, October 18, and from
10:00 A.M. until 5:00 P.M.
Saturday, October 19.
Whether you are a col-
lector, someone who ad-
mires art, or simply look-
ing for a pleasant way to
spend part of your weekend, this show is for you. Some
lucky attendees will randomly receive gift certifcates to-
ward the purchase of artwork. On Saturday the popu-
lar childrens work room returns, where young aspiring
artists can create pieces
to take home, and per-
haps also take home a free
painting from one of the
exhibiting artists.
Paintings of oil, acrylic
and watercolor will be on
display, as well as mixed
media pieces, pastels, pho-
tographs, sculpture, hand-
fashioned jewelry, glass
and wood turnings will be
on display. All of the art at
the show is original. It is an
excellent opportunity to
view, and purchase if you
are so inclined, the work of
some truly talented artists
from the immediate area
and beyond. Admission to
the show and the childrens work room is free, so while
you are enjoying the colors of fall in the mountains, also
make plans to treat yourself to the Art Leagues Fall Col-
ors Fine Art Show.
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THE ARTS
Pauline Morgan Marr
P
auline Morgan Marr
was born just down the
road a bit in Rosman,
North Carolina. She remem-
bers as a child wondering
why she was artistic when no
one else in her family was. It
was in high school guided by
her art teacher that she real-
ized that she didnt just like
art. She was an artist.
Pauline has always made
time for her art and recent-
ly decided to pursue it full
time. Her friend Sally Johan-
nessen encouraged her to
work every day at her paint-
ing as if it were her job. Sally
is the owner of Dovetail An-
tiques in Cashiers and she
began selling Paulines work as fast as she could paint it.
Recently Pauline picked up the palette knife and her work
has taken on a fresh new look. Pauline paints local land-
scapes. These are special places that Pauline knows by
heart having grown up in these mountains. With an intui-
tive stroke, she captures the essence of a landscape and
a moment in time. Every-
one, if they are lucky, fnds
their zone at least once in
their life in whatever it is
they do, says Sally. I have
been witness to Paulines
growth as an artist. She is
in her zone now and paint-
ing with her heart and mind.
It is a beautiful thing to see
and I think its apparent
in her canvases. Dovetail
Antiques will be hosting an
artists reception for Pau-
line on Saturday, October
12 from 10:00 A.M. until
5:00 P.M. Pauline will be on
hand, no doubt working on
a painting in progress, and
taking orders on commis-
sioned pieces. Dovetail Antiques will also debut many
new pieces. Please stop by to meet Pauline Morgan Marr
and see what a true artist can create.
Dovetail Antiques is located at 252 Highway 107 South
in Cashiers. If you have any questions, please call Sally
Johannessen at (828) 743-1800.
Dovetail Antiques will be hosting an artists reception for Pauline on
Saturday, October 12th from 10:00 until 5:00.
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DI NI NG
Wild Thyme Cafe
By Luke Osteen
I
n less than a year at its new
location, Wild Thyme Gour-
met has frmly established
itself as a Highlands Main S
treet institution.
Part of its appeal is the luxu-
rious full-service bar, plush in
its appointments and designed
for sparkling conversation. The
new location has allowed Wild
Thyme to expand its wine list
(earning it The Wine Spectator
Award of Excellence for the last
three years) and beer selection
(both bottle and on tap).
The dining room is bright
and cozy and adorned with
gorgeous art.
Wild Thymes patio, with its
bright red umbrellas, recalls the
casual elegance of European bis-
tros during the day its the per-
fect spot to view the endlessly
fascinating parade of humanity.
At night, its candle-lit and per-
fect for whispered intimacies.
But lets face it, that all takes
back seat to Wild Thyme Gour-
mets exquisitely composed menu.
That menu derives from the genius of chef/owner Dindu
Lama. He learned the fundamentals of kitchen work in his
native Nepal, but it was his immigration to America that
sparked his passion for culinary art. It was his arrival in High-
lands that brought his gifts to their full fowering.
It was good to be in America, I learned to cook Chinese
and Thai food, but New York is so big and so diferent from
home, he explains. But a friend of my brother was a chef
at On the Verandah and he said I should come to live in High-
lands. He said there was work and the people were nice.
A visit convinced Dindu that Highlands was closer to the
America he imagined as a boy.
(Previous Wilt Thyme Owner) Andrea Schmitt hired me
and let me work in her kitchen, says Dindu. I got my Green
Card and my family was allowed to come here.
Now that he owns Wild Thyme, Dindus menu is a pro-
vocative blend of nouvelle cuisine infused with Asian spices
and sensibilities.
Some people visit for a quick lunch a salad or soup
of sandwich. For them, the bistro is just a stopping point
in a day built around shopping or golf or a vigorous hike.
And sure enough, the food is fresh and delicious and
undeniably nutritious.
Theyre wise choices and
its a good strategy, but I rec-
ommend you come to Wild
Thyme ravenous.
Thats how my sweetie and I
arrived, and we dove into each
selection with unbridled delight.
She started with a wonderfully
constructed Heart of Palm Salad
an emerald bed of mixed feld
greens, julienned vegetables,
splashed with a carefully bal-
anced Balsamic vinaigrette.
For me, The Wedge a ma-
jestic chunk of iceberg lettuce
drizzled with house-made bleu
cheese dressing and warm ba-
con. It was difcult to share
with Tricia.
The Wedge was complement-
ed by a bowl of Crab and Corn
Chowder that was hearty and
delicately spiced. I did not share.
The singular quality of the sal-
ads set the tone for the entrees
that followed.
My sweeties Salmon with a Vi-
dalia Onion Crust had been slowly oven-roasted with a deli-
cate citrus beurre blanc. The shallots in the reduction acted
as a perfect complement to the salmons just-hauled-out-of-
the-water freshness.
For me, it was the Paned Breast of Chicken, a subtle par-
mesan-and-rosemary-crusted creation, served with a lemon
caper butter sauce.
Despite my previous reluctance, we shared entrees be-
cause, come on, its Salmon with a Vidalia Onion Crust!
In fact, so right were the entrees that I ordered Waterfall
Beef to go. Its a spicy stir fry of beef tenderloin, fresh veg-
etables, ginger, cilantro and lime, served on a bed of basma-
ti rice. Once, a thousand years ago, I lived in Bangkok and
darned if Dindu didnt return me to those halcyon days.
Theres obviously a lot of attention lavished on these dish-
es. Whether youre one of those who considers Wild Thyme
a quick stop bistro or youre looking for a place to relax and
indulge, youll fnd that Dindu and his crew have a place
thats just right for you.
Wild Thyme Gourmet is located at 343 Main Street in
Town Square. Call ahead for reservations at (828) 526-4035.
Its open seven days, lunch 11:00 A.M. to 4:00 P.M., dinner
from 5:30 P.M..-til.
Crab and Corn Chowder
Salmon with a Vidalia Onion Crust
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DI NI NG
7th Annual Culinary Weekend
F
all in Highlands has
never looked better as
we celebrate the 7th
Annual Highlands Culinary
Weekend.
This 4-day destination
event, created by the High-
lands Chamber of Com-
merce & Visitor Center,
promises to be one of the
highlights of the season.
Join us as we embrace
Highlands majestic moun-
tain location, boundless
activities, appealing ac-
commodations, unique
retail shops & extraordi-
nary cuisine. The weekend
gains momentum with the
not to be missed Opening
Night Celebration, Thurs-
day, November 7, held at
the esteemed Highlands
Country Clubhouse.
Beginning at 7:00 P.M.,
enjoy great music, a vari-
ety of wine tasting tables,
and the delectable cuisine
of Highlands local chefs.
Throughout the weekend,
fll your itineraries with an
array of activities, cooking
demonstrations, tastings
and dinners hosted by area
restaurants, merchants
and accommodations. Ex-
perience the wares of High-
lands fne shops by attend-
ing the annual Sip & Stroll
held on Friday & Saturday,
November 8 and 9, from
11:00 A.M. - 5:00 P.M. in our
beautiful downtown area.
Opening Night Gala Re-
ception at The Clubhouse
at Highlands Country Club:
Thursday, November 7, be-
ginning at 7:00 P.M., sip,
swirl and savor fne wines
and craft beers while enjoy-
ing the delectable cuisines
of Highlands local chefs.
This entire experience will
be a chance to embrace
culinary delight under one
roof in the beautiful moun-
tains of Highlands. Taste a
must-have wine? Mountain
Fresh Grocery will be on
hand to take your orders
and arrange for delivery.
Shuttle service will be
provided from Highlands
Recreation Park and High-
lands Plaza to the Club-
house at Highlands Country
Club. Tickets are $75 and
can be purchased at the
door or in advance at high-
landsculinaryweekend.com
or by calling 1 (866) 526-
5841.
Friday, November 8
Events: The Hen House
featuring Sallies Great-
est herbal fruit jams; Sip &
Stroke at The Bascom; Old
Vines and Young Turks at
Cyprus International Cui-
sine; Seasonal Craft Beer
Pairing Dinner at Rukas
Table; Robert Biale Vine-
yards Wine Dinner at On
the Verandah; Cakebread
Cellars Celebration at Lake-
side Restaurant; Lambert
Bridge, Flavor Spectrum
with Andy Wilcox at Wolf-
gangs Restaurant and
Wine Bistro; Third Annual
Farm Harvest Dinner and
Barn Dance at The Farm Pa-
vilion at Old Edwards; Cu-
linary Adventure Through
Europe with Rosewood
Market at The Inn at Half
Mile Farm; The Ugly Dog
Pub Late Night Hang Out.
Saturday, November
9 Events: The Hen House
featuring Sallies Great-
est herbal fruit jams; Sip
& Stroke at The Bascom;
James Beard Award Win-
ner Louis Osteen at Moun-
tain Fresh Grocery; The
Staf Of Life in The Grand-
mothers Hands a cooking
demonstration at Cyprus
International Cuisine; Mid-
night in Taipei at Cyprus
International Cuisine; Span-
ish Wine Pairing Dinner at
Rukas Table; JUSTIN The
Mood for a Fabulous Afair
at Lakeside Restaurant; On
the Verandah & Davis Fam-
ily Vineyards Wine Dinner;
Silver Oak Cellars & Twom-
ey Wine Dinner Life is a
Cabernet at Wolfgangs
Restaurant and Wine Bis-
tro; Just a Thimbleful, a
Bourbon Dinner at The Dog
House; The Ugly Dog Pub
Late Night Hang Out.
Sunday, November 10
Events: James Beard Award
Winner Louis Osteen at
Mountain Fresh Grocery;
The Academy of Bartend-
ing-Bar Basics hosted by
Holeman and Finch Public
House of Atlanta at The
Ugly Dog Pub.
Local restaurants and merchants will stage Highlands 7th Annual Culinary Weekend November 7 through 10.
Sip & Stroll
Friday & Saturday,
Nov. 8 - 9, 11:00 A.M- 5:00 P.M.
Tickets are $35 per per-
son and can be purchased
online atwww.highlandscu-
linaryweekend.com or by
calling 1 (866) 526-5841
Experience the wares of
Highlands fne shops, while
tasting and enjoying a se-
lection of wine & delightful
edibles.
Fridays Sip & Stroll:
Acorns; Acorns on Church;
Alyxandras; Bags on Main;
Cabin Couture; Hen House;
Highlands Fine Art & Estate
Jewelry; Mountain Fresh;
Oak Leaf Flower & Gar-
den; Potpourri 2; TJ Bailey
For Men; Vivace; Xtreme
Threads
Saturdays Sip & Stroll:
4th Street Boutique;
Acorns; Acorns on Church;
Alyxandras; Bags on Main;
Cabin Casuals; Cabin Cou-
ture; Hen House; Highlands
Fine Art & Estate Jewelry;
Mountain Fresh; Oak Leaf
Flower & Garden; Pot-
pourri; Potpourri 2; Xtreme
Threads; TJ Bailey For Men;
Vivace; Wits End.
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DI NI NG
Stars of the Bars
A
fter todays golf score,
your place on the Amateur circuit may be history,
but you are still exhilarated. Your fun continues
as you meet friends for a cocktail at Paolettis Restau-
rant on Main Street. Bartender Ryan Aydelotte is mixing
drinks a mile-a-minute. He banters with customers as he
deftly flls their orders. His electric smile can turn a frown
upside down quicker than a car circles the NASCAR
speedway track.
Ryan saunters over to take your order. He excitedly tells
you about the six uniquely-infused liquors that Paolettis
has introduced this year. Strawberry or basil, cofee and
chocolate, tangerine; try one or all. You will love them.
Dont expect to see Ryan toss bottles in the air like Tom
Cruise did in Cocktail but do expect a quality cocktail, a
tantalizing smile and superior service.
Growing up in a family of restaurateurs, Ryan learned
early that he is a people person. Originally from Fort Col-
lins, Colorado, he moved to Sarasota, Florida, after college.
He was introduced to Highlands in 1999 when friends con-
vinced him to come here to work. As an outdoor enthu-
siast he revels in whitewater rafting, riding his mountain
bike along the rugged trails, or taking his motorcycle for a
spin on these curvy, mountain roads while still doing work
that he enjoys. What young man would not be drawn to
this region? Ryan quips. Beautiful scenery, cool tem-
peratures, and friendly people. Everyone greets you with
a smile and a wave as you cross
the street. Wow, it was defnitely culture shock for a few
days. This is so diferent from people in south Florida. He
has worked at several diferent restaurants in the area dur-
ing his 15 years here. If you dont immediately recognize
his face, you may remember him for his quick wit and dry
humor. Dont take ofense if he sends you a zinger as you
sip on your drink. Its all done in jest.
Ryan has developed a real following. The bar regulars
gather for a light bite and a drink a couple of times a week.
Some elect to stay at the bar and enjoy dinner rather than
move to a table. With Paolettis extensive wine cellar
Ryan says that he probably serves about as much wine as
he does cocktails at the bar. Whatever your pleasure is
what hes there to deliver.
In the of-season Ryan loves to travel to places like
Central America, Southeast Asia or the American west.
His long-term goal is to own his own restaurant but this
year he has a new priority-his frst child. He and his wife
will soon be proud parents. He fondly remembers his
German grandmother who helped make him who he
is today. He hopes that he can instill the same positive
traits in his children that his parents and grandparents in-
stilled in him. Stop by and enjoy your favorite beverage
with Ryan. The bar at Paolettis is open daily from 4:00
P.M. Call them at (828) 526-5906 for more information or
visit www.paolettis.com.
By Wiley Sloan
This months Star of the Bar, Paolettis Ryan Aydelotte.
For one of his favorite concoctions,
Ryan muddles fresh mint leaves.
The muddled mint is mixed with house
made strawberry infused tequila and
house made strawberry pure.
Ginger ale ads zing that complements
the sweetness of the strawberry.
Garnish with an orange slice and mint
leaves, sip and enjoy Ryans own
Jezebel cocktail.
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DI NI NG
Homemade Pumpkin Butter
F
all is here, leaves
are golden and juicy
pumpkins are every-
where. Homemade pump-
kin butter is sweet, hearty,
spicy, easy to make. Get
ready for your jar to disap-
pear pretty quickly: pump-
kin butter works well on
toast, on wafes, on bread.
It is delicious when used
as a spread on bananas or
apple slices and it makes
a heavenly ice cream or
yogurt topping.
Heres how to make
pumpkin puree from
scratch:
Ingredients:
3- to 4-pound pumpkin
1 cup water
Preheat the oven to 350
F. Cut your pumpkin in half
(or ask a man to be useful
and do it.) Clean the seeds
and the guts out. To make
a zinc-rich snack, you can
wash the seeds and gently
roast them on a dry fry-
ing pan, turning them
sporadically, until they
begin to lightly brown.
Place pumpkin halves
face down into a large
dish. Add water to the
bottom of the dish. Bake
for 1-1 1/4 hours or until
pumpkin fesh is soft and
easy to scoop.
Scoop the pumpkin
fesh out, leaving the out-
er shell behind. Put the
soft fesh into a blender
or food processor. Blend,
pulsing until the pure is
smooth. Strain through a
cheese cloth or nut bag to
remove excess moisture.
Store in airtight containers
in the refrigerator for up to
three days or in the freezer
for up to three months.
You can use pumpkin
butter in:
To top your pancakes or
wafes; Use as a spread.
We put it on this easy
date bread this morning
for yummy breakfast; Use
in smoothies; Use as ice
cream topping. For healthy
ice cream, check out this
recipe; Mix with yogurt; For
a quick dessert, layer gra-
nola, yogurt and pumpkin
butter in a clear glass; Eat
with mufns; Mix into your
morning oatmeal; Use as a
dip for apple slices; And my
personal favorite: eat with
a spoon!
Contributed by Dr. Anastasia
Halldin, Nutrition Coach
www.healthymamainfo.com
www.thelaurelmagazine.com | October 2013 | 77
DI NI NG
78 | October 2013 | www.thelaurelmagazine.com
DI NI NG
Will You Walk the Plank?
Contributed by Courtney Scarborough
M
urky waters lap against
the deserted shore of Lake
Sequoyah. A heavy moon
hangs low in the sky casting pale
light on weathered bones.
In the distance a flag is heard
rippling on an abandoned vessel
on the shoreline of On the Veran-
dah. Creatures are seen stirring
inside beckoning all those who
dare to enter the party. Strains of
music from the Chuck Folds Five
Band drift across the water entic-
ing listeners to come inside.
On the Verandah summons
those who are brave enough to
walk the plank to join them on Oc-
tober 31 starting at 6:30 P.M. until
the last bone has dropped, to feast
and dance the night away. All hands
are invited aboard for $30 per per-
son and $5 for small mateys.
Captain Andrew Figel will be serv-
ing bounties of the sea and treasures
of the land. First Mate Trae Ellison
will be pouring tempting grogs and
specialty ales to quench any carous-
ers thirst. Call (828) 526-2338 to re-
serve your spot amongst the living
for a night to remember.
No tricks, plenty of treats for On The Verandahs Halloween revelers. For reservations, call (828) 526-2338.
www.thelaurelmagazine.com | October 2013 | 79
DI NI NG
Anything But Chardonnay?
T
here is a strangely
persistent moniker in
the wine world ABC:
Anything But Chardonnay.
Ten years ago I could
understand this backlash
against chardonnay. Over-
ly oaked, fabby, buttery
chardonnays literally lined
up to get their 90 plus rat-
ing. I remember picking up
a popular wine magazines
chardonnay issue and look-
ing through four pages of
chardonnays deemed wor-
thy of 90 points or higher.
Four pages.
Ten years later however,
things are vastly diferent.
I taste on average about
80 wines a week and I am
always excited when its a
chardonnay. I taste some
from Oregon that resem-
ble a Grand Cru Meursault.
Some are completely new
interpretations of chardon-
nay. While an old school
chardonnay from Ric For-
man is raved over by those
who try it, though the
style has not changed for
decades. Chasseur single
vineyard chardonnays are
as appealing as any wine
can get. Every Alex Gam-
bal white burgundy (char-
donnay) is as diferent and
exceptional as any other
varietal. Every vintage of
the Lucien LeMoine Bour-
gogne Blanc is a celebra-
tion of passion and dedica-
tion to chardonnay.
My point is that ABC is
not over. It is irrelevant.
We are in the midst of a
chardonnay renaissance
therefore rules and precon-
ceptions no longer apply.
In this climate of farm-to-
table, organic, sustainable
and biodynamic farming,
its all about the terrier, the
land. Todays chardonnay is
being made by what nature
provides the winemaker,
not by over manipulation.
Dont get me wrong.
There will always be wine
made for ratings as long
as there are rating hounds.
But in my opinion, there has
never been a better time to
drink chardonnay. So, I say
to the ABC people, thank
you, renew your member-
ship and drink something
else because there is not
enough of these great
chardonnays to go around.
Just fnishing an amazing
glass of Davis Family char-
donnay,
Curt Christiansen, Wine
Navigator
Curt Christiansen,
Wine Navigator
Madisons Restuarant
empiricon@hotmail.com
80 | October 2013 | www.thelaurelmagazine.com
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Mountain Dining
Your Guide to the Restaurants
of Highlands & Cashiers
92 | October 2013 | www.thelaurelmagazine.com
Minimal, most entrees under $10
$ Moderate, most entrees $10-$15
Pricing Guide
$$ Deluxe, most entrees $15-$20
$$$ Grand, most entrees over $20
*
Takeout Only
L Local Only
Checks Dress Code
C Casual NC Nice Casual
J Jacket
Highlands Restaurants
Alttudes at Skyline Lodge - 828-526-2121
Bellas Juncton Cafe - 828-526-0803
Bistro on Main/Main Street Inn - 828-526-2590
The Bistro at Wolfgangs - 828-526-3807
The Brick Oven - 828-526-4121
Brysons Deli - 828-526-3775
Cafe 460 - 828-526-8926
Cyprus Internatonal Cuisine - 828-526-4429
Dominicks Restaurant - 828-526-0527
Downhill Grill - 828-526-1663
Dustys - 828-526-2762
El Azteca - 828-526-2244
Flip Side - 828-526-4241
Fressers Eatery - 828-526-4188
Ghangri Asian Fusion Restaurant - 828-526-8500
Golden China - 828-526-5525
Highlands Smokehouse - 828-526-5000
Kelsey Place Restaurant - 828-526-9380
The Kitchen CarryAway & Catering - 828-526-2110
Lakeside Restaurant - 828-526-9419
Madisons Restaurant & Wine Garden - 828-787-2525
Mountain Fresh - 828-526-2400
On the Verandah - 828-526-2338
Pescados - 828-526-9313
Pizza Place - 828-526-5660
Paolets - 828- 526-4906
Rosewood Market - 828-526-0383
Rukas Table - 828-526-3636
Rustco at The Log Cabin - 828-526-0999
Southern Belles Restaurant - 828-787-2299
Sports Page - 828-526-3555
Subway - 828-526-1706
SweeTreats - 828- 526-9822
The Ugly Dog/Dog House - 828- 526-8364
Wild Thyme Gourmet - 828-526-4035
Wolfgangs Restaurant - 828-526-3807
Bucks Cofee Cafe - 828-526-0020
Cashiers Area Restaurants
Brown Trout Mountain Grille - 828-877-3474
Bucks Cofee Cafe - 828-743-9997
Cafe 107 - 828- 743-1065
Carolina Smokehouse - 828-743-3200
Chesters Chicken at Cashiers Exxon - 828-743-5041
Chile Loco - 828-743-1160
Cornucopia - 828-743-3750
Four Season Grille - 828-743-4284
Grill at Jimmy Macs - 828-743-1180
Happs Place - 828-743-2266
High Hampton Inn - 828-743-2411
Hunt Bros. Pizza
at Cashiers BP - 828-743-2337
JJs Eatery and Canteen - 828-743-7778
Micas Restaurant - 828-743-5740
On the Side at
Cashiers Farmers Market - 828-743-4334
The Orchard - 828-743-7614
Randevu Restaurant - 828-743-0190
Rosies Caf - 828-743-0160
Subway - 828-743-1300
The Gamekeepers Tavern - 828-743-4263
Wendys - 828-743-7777
Zookeeper - 828-743-7711
HiGHLANDS ReSTAuRANTS
Alttude Restaurant at Skyline Lodge Flat Mtn. Road 828-526-2121 $ $ $-$$ NC 77
Bellas Juncton Cafe 20 Old Mud Creek Road, Scaly, NC 828-526-0803 -$ C 76
The Bistro at Wolfgangs 460 Main Street 828-526-3807 $-$$ NC L 5
Cyprus Internatonal Cuisine 490 Dillard Road 828-526-4429 $$$ NC L 81
Dustys 493 Dillard Road 828-526-2762 C 71
Flip Side 30 Dillard Road 828-526-4241 $ C 71
Fressers eatery 470 Oak Street, Village Square 828-526-4188 -$ -$$ C 71
Ghangri Asian Fusion Restaurant 490 Carolina Way 828-526-8500 $ C 6
Highlands Smokehouse 595 Franklin Road 828-526-5000 $ $ C 64
*
The Kitchen CarryAway & Catering 350 S. Fifh St. 828-526-2110 $-$$ $-$$ 76
Madisons Restaurant & Wine Garden 445 Main Street 828-787-2525 $ $$ $$ NC 4
On the Verandah Hwy. 64 (Franklin Road) 828-526-2338 $-$$ $-$$ NC 75
Rukas Table 163 Wright Square 828-526-3636 $$$ NC 73
SweeTreats Mountain Brook Center 828-526-9822 C L 77
SweeTreats Deli Corner of Main and South 4th St. 828-526-9632 C L 77
Ugly Dog/The Ugly Dog House 294 South Fourth Street 828-526-8364 C 71
Wolfgangs Restaurant 460 Main Street 828-526-3807 $-$$ NC L 5
CASHieRS ReSTAuRANTS
Caf 107 Highway 107 South 828-743-1065 C 85
*On the Side at Cashiers Farmers Market Crossroads 828-743-4334 78
Cornucopia Highway 107 South 828-743-3750 $-$$ $-$$$ C 77
The Orchard Highway 107 South 828-743-7614 $$$ Dinner NC 77
Zookeeper Mountain Laurel Shoppes 828-743-7711 $ $ BYOB C 34A
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HI STORY
Highlands History
I
n the 1930s
and 40s, when
Highlands be-
gan to seriously
connect to the
outside world
via paved road-
ways, gravel was
in great demand.
The rock quarry
on Poplar Street
was booming in
more ways than
one. The dyna-
mites shock
waves cracked
w i n d o w s ,
knocked china
of its perches,
and shook many
a timber, not to
mention nervous
systems. It was
enough to make
even the most pi-
ous blast-pheme.
By 1951 the problem had reached critical mass. The town,
which owned the quarry, caved in, as it were, and agreed
to close it. Townfolk cheered. And just about the time the
last chorus of hallelujah faded to a pianissimo, the town
leased the quarry to John Miller. The blasting kicked into
high gear once again. Five more years of ka-booming and
Highlands residents were ready to riot. They circulated a
petition and demanded the town refuse to renew Millers
lease. In the dead of winter the town council voted on the
quarry issue. It was a tie. The pressure was on. Mayor Bill
McCall, perhaps his re-election a consideration, broke the
tie in favor of residents wishes to close the quarry. And
just in case you thought crazy politics was an invention of
more recent times, au contraire. Not long after, the town
council caved in once more and extended the lease an-
other fve years.
Residents were
livid. Robert Con-
lon and Hal Co-
peland who lived
above the quarry
on Little Bear Pen
blasted back . . .
verbally. Not only
was it jangling ev-
eryones nerves,
it was hazardous
to workers and to
the residents near
the blast site.
Then it happened.
Detonation rock-
eted a huge boul-
der 4,500 feet in
the air and sent it
crashing through
Copelands roof.
No one was physi-
cally injured, but
it was enough to
send Mrs. Cope-
land straight to Dr. Goodwin for sedation. Without further
ado Mr. Copeland took her to Hampton, Virginia. Shed
settle for the 90 degree Virginia heat if it meant a reprieve
from the nerve-wracking noise. Copeland was quoted in
The Highlander, If this doesnt prove what a great hazard
the quarry is, I dont know what will.The whole blasted
afair came to not so much a screaming, but a quiet halt.
The lease was not renewed and the demolition stopped,
permanently. In 1963 the town built a 2100 square foot
warehouse and vehicle shed on the old quarry site, which
is Highlands maintenance shed today. So next time your
rafters shake and your cast iron stove levitates a few inch-
es of the foor, dont blow up. Just call the city council
and see if the lease was renewed. Then, feel free to blast
away!
The Rock Quarry on the Franklin Road (Highway 28) in 1929.
by Donna Rhodes | Photo Courtesy Highlands Historical Society
To read more artcles about the history of Highlands and Cashiers
visit www.thelaurelmagazine.com/news
www.thelaurelmagazine.com | October 2013 | 85 www.thelaurelmagazine.com | October 2013 | 85
Visit
Village Walk
Hwy. 107 S. Cashiers
86 | October 2013 | www.thelaurelmagazine.com
HI STORY
Cashiers History, Killer Tuberculosis
Contributed by Jane Gibson Nardy, Historian, Cashiers Historical Society
E
ssie Belle Zachary Pell was 23s years old when she
died at a Tuberculosis Sanitarium in Asheville. Two
letters she wrote from her deathbed to her mother,
Julia Beazley Zachary, in Cashiers, give us an insight into
that wasting disease. Following are excerpts from those
sad letters.
Asheville, N. C. Jan 16, 1907
Dear Mama:
Ill try to write a few lines and send by Hampton.* I am
feeling pretty bad this morning. I got up sick and then
vomited part of my breakfast, then went to sleep and
just now woke up. We are pleasantly situated now at No.
44 Clayton St. I think I will be satisfed here. Everything
is nice, clean and comfortable and they are good cooks.
Hampton can tell you what the Doctors think of me for he
has talked to them more than I. Dr. Briggs says I have Tu-
berculosis of the throat while Dr. Purefoy says my left lung
is afected. Dr. Briggs has ordered me not to speak aloud
under any circumstances. But I can whisper a little or write
or make signs. I have just eaten dinner. They brought me
a big plate full of nice tomato soup, a little dish of Irish
potatoes, one of corn, a big baked sweet potato, a dish of
slaw, some crackers, loaf and cornbread and a large glass
of sweet milk. I ate the soup, part of the sweet potato and
the milk. Im crazy to see Dana Bird.** Has she been back
to see you since I left? Fred*** could go down there any
day and bring her to you for awhile. Lovingly, Essie
Sunday morning (undated)
Dear Mama:
Im waiting for breakfast. I have managed to get my
clothes on and am out on my porch. I have on my wrapper
and it feels mighty good and fts good too. Bird****had
to take up the darts a good deal. I do not know if I am
getting any better or not. I am so weak that I can hardly
walk across the foor. My cough is no better. Ive tried ever
since Ive been here to get something to check my bowels
and at last, yesterday, he gave me some pills that would
help my indigestion and be good for the bowels too. The
pills are the size and the color of a Texas Runner Bean. He
makes me so mad I could bust. My feet have gotten cold
so Ill go inside and warm them. Lovingly, Essie [Essie
died March 17, 1907.]
*Hampton Pell was the husband of Essie Belle Zachary
Pell.
**Dana Bird Pell was the baby of Essie and Hampton
Pell.
***Fred Zachary was Essies youngest brother.
****Bird Zachary was Essies older sister.
Essie Zachary Pell is in the back row, extreme left.
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HOMES & LI FESTYLES
A Luxurious Estate
T
his luxurious estate in the prestigious community
of Cedar Hill is a visual feast. From its dramatic gat-
ed entrance to exquisite mountaintop vistas to dis-
tinctive hand-hewn wood and native stone construction,
it embodies the essence of mountain living at its best.
You can tell by the look of the home and guesthouse
interiors that the designers were attuned to the natural
setting. Imagine walking into all the textural delights,
colors and open feel of the forest, harmonized with
state-of-the-art conveniences.
The open foor plan lends itself to everything from pri-
vate luxuriance to elaborate entertaining. The spacious
master bedroom, ofce and two guest-suites are on the
main level, along with an extraordinary kitchen, a chefs
dream-come-true. It is equipped with top-of-the line ap-
pliances, granite counter tops, and amenities galore.
At days end, sip a glass of wine uncorked in the
wine-tasting room. Or take in the exquisite view from
the stone patio. Unwind on the screened porch by the
hearth, one of the homes three magnifcent stone fre-
places. You can relax knowing everything on the prem-
ises speaks of superb planning, expert craftsmanship,
elegance and comfort.
To show special guests hospitality at its fnest, ofer
them the separate log guest home with cozy living room,
stone freplace, kitchen and private bedroom.
You and your guests will thrill to the beauty of North
Carolina fora and fauna on almost three and a half acres
of exquisitely landscaped property. Designers have pro-
vided several scenic focal points including water fea-
tures and a magnifcent koi pond. This property is what
living in North Carolina is all about.
To learn more about this listing, visit online at:
www.ncliving.com. Contact Jochen Lucke for all
your luxury property needs at jlucke@ncliving.com
or (828) 226-1126.
www.thelaurelmagazine.com | October 2013 | 91
HOMES & LI FESTYLES
92 | October 2013 | www.thelaurelmagazine.com
HOMES & LI FESTYLES
The Fall View from The Bald
Contributed by Matthew T. Bradley | matbradl@gmail.com
O
ne of the many things that makes life in Western
North Carolina special is being able to watch spring
climb up the mountains and then watching autumn
climb back down them.
On the Highlands-Cashiers Plateau you have the op-
portunity to catch the very first hints of fall colors up
high, and then to watch as they spread themselves out
down below. There is no better place to do just that
than the two towers crowning high summits to the
south.
The observation tower on Little Scaly is the easier
of the two to reach. Just take Dillard Road from down-
town Highlands for about four miles until you come to
the sign for The Mountain on your left. The Mountain
is a retreat owned by the Unitarian Universalist Church,
and the land is held as a nature preserve by the High-
lands-Cashiers Land Trust.
A short drive will bring you to the granite dome at
the summit of Little Scaly, a stand of 300-year-old oak
trees, and the observation tower overlooking the US-
DAs Blue Valley Experimental Forest.
If you want to be a little more adventurous, return to
Dillard Road and head south towards Rabun Bald, Geor-
gias second highest summit at 4,696 feet. Travel three
and a half miles and take a left onto Hale Ridge Road.
Cross the state line, then bear left onto Bald Moun-
tain Road, followed by a left onto Kelsey Mountain
Road. The road dead ends at the trailhead. Take the left
fork to begin your four mile hike. The loop begins as
a rocky single track trail, and there will be a couple of
steep and slick spots on the way to the fire tower atop
the bald. But the work you put in will be well worth the
360-degree panorama to be found there.
Bring along lunch and a jacket for the summit wind; if
the weather cooperates youll find yourself with a 100-
mile view for your picnic.
The glories of a gentle fall day in the mountains are revealed to anyone whos willing to take a stroll.
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HOMES & LI FESTYLES
Golf Tips: Its all Balance
Contributed by Tom Chillemi, Toms Golf Tours, tnchillemi@windstream.net
A
mong all the things
that go into a golf
swing, this is prob-
ably the most abused part.
Forget the grip, straight left
arm, head down, etc., etc.
These are all important, but
none more so than being
able to take a full golf swing
and keep your balance. I
cant tell you how many
times in my many years of
teaching and observing golf-
ers I have seen some really
strange bodily reactions to
hitting a golf ball.
There is the notorious
fre and fall back. This is the
golfer that just as they are
striking the ball their weight
leans or jumps back towards
their right or back foot, caus-
ing them to weakly fip their
wrists at the ball while their
weight is moving backwards
and away from the intended
line of fight.
Then there is the famous
reverse pivot where on
the backswing the weight
leans on the left leg and on
the downswing goes to the
back or right leg. Just the
opposite of what should be
going on.
I think most golfers real-
ize that on the backswing
the weight should shift to
the right foot and on the
downswing shift to the left
foot and remain there with-
out falling of balance. They
just dont know how to do it
and or realize how absolute-
ly critical it is.
Just watch the Pros any
weekend on TV and tell me
how many fnish their swing
leaning away from where
they are hittingNone.
They all fnish in balance
with most of their weight on
their left side with the right
heel up in the air, the right
toe pointing down and their
belt buckle pointing at the
target.
I fnd the best way to
teach this is to do it back-
wards. I will take a student
and without swinging back,
manually put them in the
correct fnish position as I
mentioned above. I then
make them stay that way
for a few seconds and tell
them this is how we are
going to learn to follow
through. They all say it feels
pretty good.
We then take a few easy
practice swings and when
they get to the follow
through if they have done it
correctly I make them hold
it and count for 10 seconds
before starting again. After
they have mastered the fol-
low through without a ball
we then proceed to do it
with a tee. Usually they do
this fne. Now the hard part
do it with a ball. Automatical-
ly, most times they try and hit
at the ball instead of through
the ball and fall back. Its like
there is an invisible wall at
the ball and they cant get
through it.
My Dad gave me a great
swing thought to learn this
pretend the ball is a soft
white mushroom or a round
cotton ball. If it seems softer
its easier to hit through.
When they fnally learn to
fnish the swing properly we
then work on holding the
position until they have mas-
tered it.
We all have our swing
faults and all I can say is if
you can master the bane of
the poor golfer poor bal-
ance and weight transfer I
guarantee you will hit the ball
much longer and straighter
and more consistently.
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HOMES & LI FESTYLES
Flu Shot?
T
here is not room in
this short article to
completely address
this question but there is
space enough to encour-
age each and everyone
of you to do some re-
search before taking the
shot. Do I get the fu shot?
No, I dont!
Each year most fu shots
contain 3 infuenza viruses,
one infuenza A (H3N2), one
infuenza A (H1N1) and one
infuenza B. The shot only
has a chance of preventing
you from getting a fu like
illness during the fu sea-
son if you so happen to be
infected with one of these
specifc infuenza viruses,
CBS News 2/13/13. Flu vac-
cine only provided 9 per-
cent protection for seniors
against the worst strain.
There are two types of in-
fuenza vaccines available in
the U.S.: inactivated inject-
able infuenza vaccine and
live attenuated infuenza
vaccines, which is inhaled
through the nose. Inacti-
vated, injectable infuenza
vaccines packaged in multi-
dose vials contain the mer-
cury preservative thimero-
sal but inactivated infuenza
vaccines in single dose vials
are thimerosal-free or con-
tain trace amounts of mer-
cury preservative. The live
attenuate nasal infuenza
vaccine does not contain
thimerosal. Each year for
those over 65 years old,
the efcacy rate drops to
30 to 40 percent but the
vaccine is assumed to be
50 to 60 percent efective
in preventing hospitaliza-
tion and pneumonia and
80 percent efective in pre-
venting death from the fu.
When health ofcals (CDC
and WHO) do not correctly
predict which fu strains will
be most prevalent, the vac-
cines efectiveness is much
lower for that year. www.
nvic.org
New Study Exposes the
60 percent Efectiveness
Flu Shot as 98.5 percent
Useless www.Mercola.
com 12/26/11.
So do some reading and
make your own decision,
but whether you choose
to get the vaccine or not it
is wise to do the following:
Cover mouth when sneez-
ing, stay well hydrated, eat
nutritious food, decrease
sugar consumption, in-
crease exercise, decrease
stress, get eight hours sleep
and make sure Vitamin D
levels are adequate.
We have additional in-
structions that we give
our patients and rec-
ommend certain prod-
ucts to strengthen their
immune system.
Contributed by Jim Johnson,
DC, DACBN & Resa Johnson, DC,
DACBN, Mountain Air Wellness
(828) 743-9070
www.thelaurelmagazine.com | October 2013 | 97
98 | October 2013 | www.thelaurelmagazine.com
HOMES & LI FESTYLES
Asset Allocation and Your Portfolio
Contributed by
William Zoellner
Advisor at Wells Fargo
Advisors in Highlands at
(828) 787-2323.
O
ver time, the value
of stocks can go up
and down. Bond
prices fuctuate with inter-
est rates, as do other types
of fxed-income securities
such as certifcates of de-
posit and investments in
money-market accounts.
Predicting which invest-
ment vehicles are likely to
perform better than others
at any given point in time is
next to impossible. So how
do you choose investments
for your portfolio?
The answer may be to
follow a risk-reduction
strategy called asset al-
location. By dividing your
dollars among a variety
of investments, you can
decrease the likelihood
that all the investments in
your portfolio decline at
the same time. Of course,
by the same token, its
also unlikely that every
investment in your port-
folio would go up at the
same time.
Stocks, for example,
may be broken down into
domestic stocks of small
companies (small-cap),
medium-sized companies
(mid-cap), large companies
(large-cap) and real estate.
International stocks may
also be part of the mix, in-
cluding stocks in developed
non-U.S. countries and
less-developed (emerging
market) countries outside
the United States.
Stocks are securities that
represent ownership in a
company. You might want
to invest in stocks if you be-
lieve the price of the stock
will increase. Another
reason to invest in stocks
would be to collect divi-
dends. However, dividends
are not guaranteed, so a
company may eliminate
their dividends at any time.
Bonds represent a loan
to a company or other enti-
ty. Bonds have fxed terms
and fxed interest rates.
They typically generate a
higher income stream and
are historically less volatile
than stocks.
Cash and cash alterna-
tives are considered the
third basic asset class. This
class includes investments
such as short-term certif-
cates of deposit and mon-
ey-market instruments.
Holding cash as part of your
allocation can be a way
to park your money while
waiting for an appropriate
investment opportunity.
It can also be used to hold
funds for emergency use.
Answering these ques-
tions will help both you and
your Financial Advisor de-
cide what kind of asset al-
location will help you meet
your goals and then choose
specifc investments that
match your appropriate al-
locations. Bear in mind that
although asset allocation
can help diversify your port-
folio, it does not protect
against fuctuating prices
or uncertain returns.
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HOMES & LI FESTYLES
Chinquapin, Naturally
A
familys love of Chinquapin is an
extraordinary piece of moun-
tain land -- a naturally conceived
vision of environmental stewardship
perfectly balancing sophisticated living
and simple pleasures where you can
enjoy life as nature intended.
Chinquapin is a 2000-acre, private
and gated community located 10 min-
utes from Cashiers. More than just a
development, the community allows
nature to be the guide through con-
servation easements totaling over 700
acres and a meticulous land plan limit-
ing the community to 200 homes with
large lots carefully designed to mini-
mize impact on native ecosystems.
Chinquapins legacy began when the
Albert Carlton family purchased the
2000-acre tract of land in Glenville nes-
tled between the Fowler Family Tree
Farm and Panthertown Valley over 35
years ago. Like roots of the ancient
chestnut trees from which the com-
munity takes its name, family traditions
run deep.
In September of 1960, Hurricane
Donna caused disaster in Wauchula,
Florida, where the Carlton family leg-
acy began. Citrus growers and ranch-
ers for generations, the Carltons, like
so many from the area devastated by
Donna, sought refuge in the mountains
of North Carolina where they stumbled
upon and fell in love with Cashiers.
The couple enjoyed the tiny village
so much that they bought their frst
mountain home and the plateau soon
became a retreat for the Carltons and
their growing family. Then in 1977, in
the true pioneer spirit, they bought the
gorgeous tract of land known today as
Chinquapin, where the Carlton children
spent their summers working in the
familys Christmas tree felds, horse-
back riding, fshing and camping.
The Carlton Legacy has sought to
sustain the value of Chinquapin by
serving as stewards to the natural and
economic resources developing land
in harmony with nature. And with land
like Chinquapin, you want to take every
opportunity to explore it. Filled with 18
miles of private hiking and mountain
biking trails, bold streams with major
waterfalls, wilderness cabins, camping,
fshing, zip lining, and more, Chinqua-
pin provides its residents with fun and
unique outdoor experiences that will
never be forgotten.
It isnt about how to use the land;
its about how to use it responsibly.
Chinquapin lands are cherished; loved
and nurtured providing a grand es-
cape luring you in with natural beauty
and rustic mountain setting. You fnd a
harmonious balance between nature
and beauty where the protective cove-
nants and architectural guidelines have
been carefully designed with consider-
ation of conservationism to proactively
protect the land. The unique styles of
the communitys homes echo that sen-
timent, incorporating native elements
that blend seamlessly with the natural
surroundings.
A dreamy escape from large homes
on tiny lots or condos fghting for a
piece of a mountain view, Chinquapin
is an idyllic place to establish a home
base, where luxury, outdoor adventure
and appreciation for nature preserve
the balance between the landscape
and the life you and your family will
build here.
To learn more about this remark-
able community and for sales in-
formation visit ChinquapinNC.com
or call Chinquapin Land Company
at (828) 743-4507.
Contributed by Alison Moody
The pristine beauty of Chinquapin refects its heritage and an unwavering commitment to the future.
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104 | October 2013 | www.thelaurelmagazine.com
HOMES & LI FESTYLES
Serving Up a Slice of Vinegar Pie
V
inegar pie is the term
used to describe
a certain style of
Southern gossip. To get ab-
solution from saying some-
thing ugly, folks spoon on a
dollop of sweet to assuage
guilt. Heres how it goes:
Did you hear about poor
ol Buck Bailey? asked Pat-
sy.
No, whats going on?
said Caroline.
He lost his job, said
Patsy.
Noooodoesnt sur-
prise me though. Hes al-
ways been a barrel full of
cai n t- and- never- coul d,
bless his heart, Caroline
said.
Its a shame. And his
son is just like him, God
love the poor little spud,
said Patsy.
Well, that family has
a black cloud over them,
thats for durn sure, God
love em anyway. Hows
Carrie Ann taking it?
asked Caroline.
Not well, but she knew
what she was getting into
when she said I do. And
we all know she should
have said I not only dont,
I wont ever, bless her
pea-pickin pony-tailed
noggin, said Patsy.
We tried to warn her. I
feel sorry for her, but she
never had a lick of com-
mon sense, Lord love a hol-
low gourd, said Caroline.
Well, she was trying to
rescue ol Buck I reckon.
Some people just haul of
and do what theyre gonna
do no matter what you try
to tell em, Heaven help a
bleedin heart drippin with
good intentions. So sad, so
sad, said Patsy.
Yep, her ladle never
reached the bottom of the
bucket, but she is a sweet
little lump of butter . . . and
one of Gods children. And
she can bake a killer choc-
olate pie. Mmmm mmm,
makes my mouth water
just thinkin about it, said
Caroline.
That she can. Shes a
mess though. I heard she
had a melt-down between
the feminine products and
the Odor Eaters at the Pig-
gly Wiggly last week, said
Patsy.
You dont say, said
Caroline.
Its true, poor little
buck-tooth porcupine.
They had to call in the para-
medicals, said Patsy.
Ding-dong.
Somebodys at the
door, yelled Patsys
daughter.
Who is it? yelled Patsy.
Its Carrie Ann, Car-
rie Ann yelled through the
screen.
Carrie Ann, warbled
Caroline, switching from
gossip to sugar mode,
Come on in.
I brought yall some-
thing, said Carrie Ann,
waltzing in, hands full of
yum. Its a new dessert:
Chocolate Vinegar Pie.
Vinegar? said Caroline,
puckering her lips. Why
vinegar?
Oh, it gives it a little
zing to bring out the favor
of my other secret ingre-
dient. Its my best recipe
ever, if I do say so myself,
said Carrie Ann. I thought
we could sit a minute and
have some pie together.
Ill put on some cofee,
said Patsy, wiping a dribble
of drool from her lip.
They sat and ate, Patsy
and Caroline scarfng down
a huge piece each. Carrie
Ann passed on her piece
saying shed been enjoying
the ingredients all day.
Oh, look at the time,
Ive got to pick up Buck
from his new job today. It
pays twice as much as his
old one. Things are really
looking up for us. Why, I
even had time to sit down
and watch my favorite
movie today, The Help.
You know I just love it
when Hilly gets her come-
uppance and eats that
poo pie. I could watch that
scene all day long, said
Carrie Ann, a twinkle in her
eye.
Patsy and Carolines
heads swiveled in each
others direction. Their
mouths dropped open.
Well, bye, yall. And
make sure your hubbies
get a big ol piece of pie,
said Carrie Ann. Then
she strode out the door,
stopped, turned, and
looked straight at Patsy
and Caroline, their mouths
still agape, . . . bless their
sweet little ol pointed
heads.
by Donna Rhodes
Ewww! The barbed Southern way of gossip leaves an unpleasant taste in the mouths of its practitioners.
www.thelaurelmagazine.com | October 2013 | 105
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HOMES & LI FESTYLES
Conquering the Trail
S
h e i l a
Owens
and her
two sisters,
Reena Tay-
lor and Jill
Crowe HYOH
(hike your
own hike)d
the Appala-
chian Trail.
It took
16 years, a
week here, a
week there,
s q u e e z i n g
treks in be-
tween fam-
ily and work
obl i gati ons,
but they fn-
ished the last
and most dif-
fcult stretch
in Maine
this year.
Sheila says,
I wanted to
complete the trail before I reached 70! She accomplished
that with time to spare.
She adds, I am inspired and amazed at the woman who
recently swam from Cuba to Florida- at 64, a feat that she
was unable to attain when she was younger. This should re-
mind all of us not to use age as an excuse as long as we enjoy
good health!
Sixteen years ago, the three sisters (the fourth declined
the adventure) set out for a hike up Mt. LeConte, a 6,593-
foot mountain in Tennessee.
They nearly froze. A freak October snowstorm blasted
them. All they had was a little plastic cover for protection.
That would have been enough to dissuade a battalion of sol-
diers. But on the way home the trio decided now that they
had done LeConte and lived to tell the tale, theyd tackle the
whole Appalachian Trail.
They started with trail sections close to home. They would
chunk it up into week-long treks, which broke down into sev-
eral day-long hikes. Sheila would leave her car at the one end
of the trail, and her sisters would leave theirs at the other.
They plotted courses so that accommodations (camp area,
cabin, a hostel, etc.) were in the middle of the hike. There
theyd meet and spend the night. The next morning, theyd
fnish their
r es pect i ve
sections of
trail and take
their sisters
car to the
next leg.
Often their
aunt Dixie
A l d r e d g e
would go
along and
catch up on
her reading.
Their family,
right down
to great
gr a ndc hi l -
dren, were
gung-ho for
the intrepid
trio, even
though their
dad said, A
bear will get
you. He was
kidding, of
course, but
they did see 13 bears during the decade and a half, one or
two intent on ravaging their gear, though the girls never re-
ally felt in danger.
Thru-hikers do the trail in six months or less, and are deter-
mined, unique characters, and at some point the determina-
tion changes from physical to mental. But the girls enjoyed a
more leisurely trek which allowed them a bit of sight-seeing
and side excursions like the Patriot Path in Boston.
Sheila is writing a book about the trail experience. She
is four chapters in and having a great time recalling their
adventures. It was a huge accomplishment on many levels.
This trek gave them plenty of time to catch up as sisters.
And, truth be told, any one of them might have bailed had
they done the hike alone. But there was an element of
personal pride not to mention the dont-let-them-see-you-
sweat factor. They were a family team determined to see
the trail end-to-end, Georgia to Maine. And so they did,
HYOH. . . To learn more about their Trail experience, con-
tact Sheila Owens at sheila@landmarkrg.com. By the way,
Sheila works at Landmark Realty, and boy, does she know
real estate! She has walked it, talked it, and has seen the
entire Eastern Seaboard up close and personal. Call her at
(828) 507-8852.
by Donna Rhodes
Armed with determination, comfy hiking boots and a loving family, a trio of sisters take in the entire
the Appalachian Trail. Pictured: Sheila Owens (center), Jill Crowe (left) and Reena Taylor (right).
www.thelaurelmagazine.com | October 2013 | 107
108 | October 2013 | www.thelaurelmagazine.com
HOMES & LI FESTYLES
It Does a Body Good!
F
iber it does a body
good! Unlike the nutri-
ents that we gain from
the foods we eat, fber is
not digested but passes
through our body and out
as we eliminate, often car-
rying with it the byprod-
ucts of digestion, many of
which can become toxic to
our health and lead to dis-
ease. During transit, some
fber may ferment, an add-
ed anti-disease beneft.
Both soluble and insol-
uble fber are essential for
good health and disease
prevention. Soluble fber
dissolves in water, helping
digestion, latching on to
bad cholesterol particles
(LDLs) and lowering blood
glucose after eating. Insol-
uble fber (not dissolvable
in water) is mainly good for
adding bulk to your stool,
providing for better elimi-
nation and prevention of
disease as it keeps us clean
and free of toxins in the di-
gestive tract. Both forms
of fber are important to
include in each meal.
Most fber is easily at-
tainable in our diet as long
as we consume plenty of
fresh fruits and vegetables,
all natural forms of fber.
Quinoa is a complete pro-
tein, has both soluble and
insoluble fber, is gluten
free and tastes great! Its
a grain that cooks more
quickly than rice a beneft
in our busy lives.
When we consume
enough fber, we are bet-
ter able to digest and ab-
sorb the vital nutrients in
our carbohydrates, fats
and proteins.
Regular consumption
of fber allows for consis-
tent stool elimination and
the avoidance of constipa-
tion or diarrhea. We also
have to chew more when
eating foods with healthy
amounts of fber. The
added beneft of chewing
more is that we absorb
more nutrients because we
break the food down into
smaller, thus more easily
absorbed, particles. Chew-
ing more gives the body a
better sense of fullness so
we tend to eat less in the
process. This is good for
better health and weight
loss, if necessary. Since f-
ber can do all these won-
derful things for the body,
lets all get moving on this
bandwagon itll do our
bodies good!
Contributed by Dr. Sue Aery,
Aery Chiropractic
& Acupuncture
(828) 526-1022
www.thelaurelmagazine.com | October 2013 | 109
110 | October 2013 | www.thelaurelmagazine.com
www.thelaurelmagazine.com | October 2013 | 111
To view photos and videos of more waterfalls on the Highlands-Cashiers Plateau
visit thelaurelmagazine.com/cashiersnc_outdoors.php and
thelaurelmagazine.com/highlandsnc_outdoors.php
Whitewater Falls
If you can only see one waterfall in North Carolina, it would be hard to go wrong with Whitewater
Falls. A 411 foot drop on one of North Carolinas most powerful rivers makes Whitewater Falls a must
see on any bucket list.
WATERFALL PHOTO BY WATERFALLS OF WESTERN NORTH CAROLINA
Download the Waterfalls of Western North Carolina App at:
htp://appstore.com/fickinamazinginc
to enjoy area waterfalls, photos and directons.
112 | October 2013 | www.thelaurelmagazine.com
BEAUTY CONSTRUCTION CABINET DESIGN
ACCOMMODATIONS BEAUTY
CABINET DESIGN
CABINET DESIGN
SERVI CES
BEAUTY ART LESSONS
www.thelaurelmagazine.com | October 2013 | 113
CONSTRUCTION PAINTING
YOGA
TRAVEL
SERVI CES
PAINTING MASSAGE
114 | October 2013 | www.thelaurelmagazine.com
M
ost people do not as-
sociate hunger as be-
ing a problem in this
area, but many local people
are struggling to survive on in-
comes far below the national
poverty guidelines.
The mission of the Food Pan-
try of Highlands is to provide
nutritious food to anyone who
meets the income eligibility
guidelines for USDA food. In
the winter months, the econo-
mies of Highlands and Cashiers
slow to a standstill. This, com-
bined with increased heating
costs, drains funds from the
family budget that would nor-
mally be spent on food.
Thats why the services of
the Food Pantry are a god-
send. It allows clients to select
their own food. Thats basic food staples, as well as fresh
produce and some personal
items. The amount allowed is
based on the number of indi-
viduals in the family. Currently,
the Food Pantry provides food
for 272 families representing
824 individuals.
This vital enterprise relies
upon volunteers and dona-
tions to operate. Currently,
theres a critical need for sham-
poo, toothpaste, toothbrush-
es, dried beans, canned meat
and fruit.
The Food Pantry of High-
lands is located behind High-
lands United Methodist Church
and is open every Monday
from 3:30 to 5:30 P.M. Dona-
tions may be dropped of at
the church from 8:00 A.M. to
4:00 P.M. Monday through
Thursday and from 8:00 A.M. to 2:00 P.M. Friday.
The Food Pantry
Contributed by Lori Schmidt
The shelves of the Food Pantry of Highlands are
generously stocked with nutritious groceries.
GI VI NG BACK
www.thelaurelmagazine.com | October 2013 | 115
GI VI NG BACK
Highlands Biological Station
Contributed by HBS Staf
O
ver the last ten years, the re-
search interests of Highlands
Biological Station executive di-
rector James T. Costa have broadened
to include the history of science, par-
ticularly related to evolutionary biol-
ogy. In 2009 Harvard University Press
published Costas The Annotated Ori-
gin, in which he leads readers line by
line through Charles Darwins On the
Origin of Species, helping modern
readers better understand the con-
text, content and argument structure
of that epochal work.
Dr. Costa was on sabbatical at the
Berlin Institute for Advanced Study in
Berlin, Germany, for the academic year
2012-2013, during which he completed two books related
to Darwins contemporary, naturalist Alfred Russel Wal-
lace (1823-1913), co-discoverer of the principle of natural
selection. Marking the 2013 centennial of Wallaces death,
Dr. Costas books are part of a worldwide movement to
honor and reassess Wallaces considerable scientifc con-
tributions. The frst book is an annotated transcription of
Wallaces legendary Species Notebook, a working feld
notebook that he kept in the 1850s during his Southeast
Asian feldwork. In this notebook are many exciting in-
sights into the process of evolution,
all derived independently from Darwin
while Wallace traveled and collected
in Indonesia. Entitled On the Organic
Law of Change: A Facsimile Edition
and Annotated Transcription of Alfred
Russel Wallaces Species Notebook
of 1855-1859, the book will be pub-
lished by the Harvard University Press
in November.
Costas second book is a companion
volume to the frst; paying homage to
Wallaces remarkable achievements
through an analysis of the Species
Notebook, close comparison of Wal-
laces evolutionary insights with those
of Darwin, and a reassessment of the
conspiracy theories surrounding the Wallace-Darwin
relationship. Entitled Wallace, Darwin, and the Origin of
Species, this book is scheduled for a spring 2014 release
by Harvard University Press.
The mission of the Highlands Biological Station is to
foster research and education focused on the rich natural
heritage of the Highlands Plateau. For more information
about The Station, visit highlandsbiological.org. To order
your copies of Dr. Costas books on Wallace, visit hup.har-
vard.edu and search for Costa.
Highlands Biological Station executive director James T. Costa, publishes his second book.
116 | October 2013 | www.thelaurelmagazine.com
GI VI NG BACK
A Generation of Saving Lives
Contributed by David Stroud, Executive Director, Cashiers-Highlands Humane Society | Photo by Marty Boone
I
t was just one generation ago...do you
remember going into any major-city mall
in America, and seeing a pet store?
Those retail outlets were acquiring
and selling animals from puppy mills, a
cruel and horrible practice of caging ani-
mals in small, unsanitary and unsafe con-
ditions, subjecting them to an existence
of inhumane treatment, ill health and
shortened lifespans.
A lot has happened in just one genera-
tion, and although puppy mills unfortu-
nately still exist, in the last 20 years the
number of animals euthanized in shelters
has dropped 70 percent. The single big-
gest reason is the heightened awareness
of the importance of spay/neuter. But a
second, and just as important, factor is the
increased percentage of families adopting
a pet from their local shelter.
October is National Adopt-a-Shelter-
Dog Month, and wed like to introduce a
special canine named in honor of our favorite magazine
Laurel! This sweet two-year-old female Labrador Retriev-
er mix was found wandering as a stray in
Sylva and given safe refuge at the CHHS.
We soon discovered Laurel was sufering
from an advanced case of heartworms, but
with proper veterinary care and generous
donations to the Laurel Fund a second-
chance fund to help CHHS with special
medical needs animals Laurel now has a
clean bill of health and is ready to fnd her
forever home.
CHHS has been saving lives, providing
compassionate care, and fnding loving for-
ever homes for abandoned and neglected
animals for the past 26 years. Please join
us. Celebrate National Adopt-a-Shelter-Dog
Month by discovering unconditional love at
the Cashiers-Highlands Humane Society.
Cashiers-Highlands Humane Soci-
ety is located on Highway 64, two miles
east of the Cashiers Crossroads. Shelter
hours are 10:00 A.M. to 5:00 P.M Mon-
day through Saturday. For more infor-
mation, please call (828) 743-5752 or visit CHHS online
at chhumanesociety.org.
Bright-eyed Laurel was given a second
lease on life thanks to the compassion-
ate care shes received through the
Cashiers-Highlands Humane Society
now she needs a loving home.
Find The Butterfy and Win!
Weve hidden our iconic
Swallowtail Butterfy somewhere
in the pages of this Laurel.
Be the frst to log onto
thelaurelmagazine.com,
click on the Swallowtail
(as shown left), type in the page
number where the
Monarch lies
(not including cover)
and win a
$50 Gift Certifcate to
Cafe 107!
Congratulations to Steve Sheppard, the September Winner of a $50 Gift Certifcate to Cafe 107!
www.thelaurelmagazine.com | October 2013 | 117
GI VI NG BACK
550 Wheelchairs to Bolivia
I
t began with a seven min-
ute speech, and ended
10 months later with the
partnership of 10 Rotary
Clubs, $40,000 and a life
changing experience.
Jim Hardy was told he
would have 20 minutes to
make a presentation to the
Cashiers Rotary Club. Jim,
who lives in Brevard, volun-
teers as an ambassador for
Free Wheelchair Missions
and was a last-minute fll-in
for another speaker who
had to cancel. He arrived
around 7:15 A.M. on that
Wednesday with a wheel-
chair in the trunk of his Toy-
ota. As he set up his power
point equipment the club
president, Vic Galef, told
him the club always adjourned promptly, without exception,
at 9:00.
Also scheduled during that one hour meeting were the
inductions of fve new members. Each was asked to give a
speech, and when the inductions fnished, it was 8:53 A.M....
Jim had seven minutes to give his 20-minute presentation.
So he decided to talk about Don Schoendorfer, the person
who started FWM in 2001.
Don holds a Ph.d. in mechanical engineering from MIT, as
well as 60 patents for biomedical devices. While in Moroc-
co with his wife, he saw a woman crawling on the ground
through trafc and asked his guide why she didnt have a
wheelchair. The guide replied that wheelchairs were too ex-
pensive for people in that country.
Some time later, after returning to his home in California,
Don concluded God had given him talents which should be
used to help the less fortunate. He kept thinking about that
woman in Morocco, so he went into his garage, took the
wheels of his mountain bike, sawed of the legs of a plas-
tic patio chair, bent some metal conduit used by electricians,
and built a wheelchair. Fast forward 12 years, and Dons orga-
nization has delivered almost 700,000 of these wheelchairs,
and their newest version, the Gen 2, to people in 84 coun-
tries. For $71.88, the cost to fll up a gas tank in an SUV, a
wheelchair can be manufactured, shipped and delivered to a
crippled person anywhere in the world.
Our Rotary meeting adjourned promptly at 9, and Jim
left with one check for one wheelchair. But many in atten-
dance also took his brochures. A few days later I went to the
web site for FWM, learned
more about them, and
sent a contribution along
with an email request ask-
ing how I could go to one
of these countries and help
with deliveries. I received a
reply that members of our
club had already donated
$26,000, and if we raised
$36,000 we could pur-
chase an entire container
of 550 chairs and choose
where they should go.
Unbeknownst to me,
Vic Galef was already hard
at work coordinating with
fve other nearby Rotary
Clubs and our Assistant
District Governor Jodie
Cook. Soon they had raised
$40,000 for this project.
Dr. John Baumrucker from Highlands had already been
to Bolivia on 15 mission trips, and he volunteered to coor-
dinate delivery and distribution of the chairs through four-
more Rotary Clubs in and near Montero, Bolivia. With all
the pieces in place, the chairs were ordered, manufactured
and delivered.
Don Schoendorfer came from California to Cashiers in
April, so he could meet this group of people who had coor-
dinated so much so quickly, and to personally train us in the
proper assembly of the Gen 2 chairs. Jim Hardy, his wife Al-
ice, and Tom Harley volunteered to go with me to Montero
for a week in May, where we met up with Dr. Baumrucker
and the local Rotarians. We were able to assemble almost
100 of the 550 chairs and distribute them to very poor peo-
ple...many who had crawled on the ground their entire lives.
For the frst time they now had mobility, independence and
some dignity.
My new defnition of a life changing experience: watching
the face of a 6-year-old crippled boy light up when he sees
his own personal wheelchair for the frst time. Then the tears
of joy begin pouring from his eyes, joined by the tears from
his entire family as they embrace you and thank you. Soon
youre crying with them. And all it took was the cost of one
fll up for a SUV.
For more information, go to Freewheelchairmission.org.
One chair will change the lives of an entire family.
Duncan Wheale is a retired senior Superior Court Judge from
Augusta, Georgia. He now resides in Cashiers and Charleston,
South Carolina.
Contributed by Duncan Wheale
Volunteer Jim Hardy helps a young Bolivan child
into the chidls frst wheelchair.
118 | October 2013 | www.thelaurelmagazine.com
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Who Protects the Bear?
Contributed by Gary Wein, Highlands-Cashiers Land Trust | Photo by Dr. Ran Shafner
E
very fall, folks fock to Rhodes
Big View between Highlands
and Cashiers to photograph
the bear shadow that appears in
the Chattooga River headwaters.
Photographers set up their camer-
as and patiently wait for the shad-
ow to creep over the mountains.
Have you ever wondered who
owns the parking spot at the Ma-
con and Jackson County line where
the photographers set up, or who
trims the vegetation back so you
can see the view? Have you ever
wondered who keeps the mountains in the background
from sprouting houses?
The answer to the frst two questions is easy. The
Highlands-Cashiers Land Trust owns the ten-acre parcel
where everyone parks. It was donated by Margaret and
Ran Shafner and Bucky and David Thomas in 2006. HCLT
staf and volunteers keep the vegetation trimmed as well
as we can. Turns out the pesky shrub that seems to have
taken over the view lately is a rare endemic, Hartwigs lo-
cust, only known from a handful sites in Western North
Carolina. We are attempting to bal-
ance the growth of the shrub and
keeping the view cleared, not al-
ways easy with a North Carolina en-
dangered species.
The answer to the last question
is perhaps more complicated. This
view is dominated by wonderful
peaks, two that stand out are Rock
Mountain and Chimneytop, both
owned by Will and Becky McKee
but protected by a conservation
easement with HCLT. The story is
the same for Timber Ridge, placed
into a conservation easement by the Warren family in
2009 and Laurel Knob, placed into an easement in 2006
by Thomas and Georgene German. The rest of the view
is conserved by the U.S. Forest Service, the National Park
Service, and landowners that have chosen to not to de-
velop their lands yet. I guess you could say, a lot of folks
help to protect the bear at the Big View.
To learn more about or to become a member of the
Highlands-Cashiers Land Trust check out our website at
hicashlt.org. Together we are saving mountains.
www.thelaurelmagazine.com | October 2013 | 119
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Friends for Life
W
e at Friends For
Life want you to
know that we ap-
preciate your ongoing sup-
port for the animals at the
Forever Farm.
As always, the need for
funds to care for our dogs,
cats, and horses is ongoing
and growing.
Animals like Chance,
who was found as a stray
with a crushed pelvis, are
given a second chance at
life because of your com-
passionate fnancial gifts.
Recently we were made
aware of a unique way for
you to support our pro-
gram, the IRA Charitable Transfer. We hope you will con-
sider it. Under the IRA Charitable Transfer, people who are
70-and-a-half or older can give away as much as $100,000
a year from their individual retirement accounts to an eli-
gible charity, without having to include any of the transfer
as part of their gross income
for federal income tax pur-
poses. The transfer must be
made directly from the IRA
to the organization.
While some of you might
have considered including
Friends For Life in your es-
tate planning, the IRA Chari-
table Transfer is a way to
help our animals now, at this
crucial time, and to see the
results of your giving. Unless
Congress extends the trans-
fer, it will expire at the end
of 2013.
We urge you to contact
your attorney or fnancial ad-
visor to do specifc planning.
Friends for Life is a 501(3) nonproft charitable orga-
nization that operates the Forever Farm in Lake Toxaway
for senior and special needs dogs, cats and horses. For
information call (828) 508-2460 or visit our website at
friendforlifeforeverfarm.org.
Contributed by Kathy Bub, Executive Director, Forever Farms
Animals like Chance fnd a loving refuge at the Forever Farm,
thanks to compassionate giving.
120 | October 2013 | www.thelaurelmagazine.com
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Exciting News at Carpe Diem
T
here is a common theme that
runs through my life and that
of Carpe Diem Farmsperse-
verance, stick-to-itive-ness and nev-
er, never, never give up! If you have
followed our journey for the last 21
years you know just how persistent
we have been.
The equine family is the backbone
of the farm: our staf, teachers, col-
leagues and companions. They have
touched the lives of every person
who has participated or visited. In
sickness and in health they exem-
plify strength, compassion and un-
conditional love. Each has taught us
lessons that have brought us to our present and are creat-
ing our future.
We have exciting news! We have received our long-
awaited patent on Easys Slipper our therapeutic and
all round glue-on cufed horseshoe. Our two and a half
years of research and application on our herd as well has
shown remarkable results. Our aged horses with arthritis
in their ankles, knees or shoulders are able to resume ac-
tive lives and appear to be pain free. Those with issues
of the hoof: fat feet (which leads
to stone bruising and abscesses),
side bone, founder (laminitis) have
also shown marked improvement
in the growth and structure of the
internal structure of their feet. The
fexibility of Easys Slipper has led
to increased blood fow to the hoof
which in turns helps to oxygenate
the body.
Well launch Easys Slipper at
the International Hoof Summit in
Cincinnati, Ohio, in January. Any
horse that presently wears shoes
or has hoof or limb issues is a can-
didate for Easys Slipper. Trail, en-
durance, pleasure, show and even race horses will ben-
eft from the fexibility and shock absorption properties
of the shoe. The therapeutic uses are endless. We will
partner with farriers and veterinarians as well as owners
and trainers.
Once again, the horses of CDF have provided the
canvas on which the future will be brighter for horses
around the globe!
CDF is a 5013 non-proft organization.
Contributed by Sue Blair, Carpe Diem Farms Executive Director
Easy's Slipper logo created by Beverly Nix
www.thelaurelmagazine.com | October 2013 | 121
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Big Brothers/Big Sisters Celebrate!
B
ig Brothers Big Sisters of Cashiers is celebrating its
frst year!
One year ago, several Cashiers residents decid-
ed it would be a wonderful idea to ofer this nationally-
recognized, successful program to the children attending
Blue Ridge Elementary and Summit Charter Schools. With
support funds from the Cashiers Community Foundation,
Wade Hampton Club, and Church of the Good Shepherd
Outreach Committee, the Cashiers Branch was established.
BBBS of Cashiers is the ninth branch formed within the
Big Brothers Big Sisters of Western North Carolina regional
agency, one of 335 agencies under BBBS of America. The
Highlands branch was formed in 2004 and works exclusive-
ly with children who attend Highlands School.
Within a few months, a partnership was formed with
Blue Ridge School and an In-School Program began with
seven mentors, or Bigs, visiting with their assigned Lit-
tles each week. In the spring a partnership was created
with Summit Charter School for an After-School Program.
Several children were referred as candidates for the pro-
gram and one match was made before school let out for
the summer.
Much has been accomplished in one short year, reason
for celebration. As soon as school began this year, chil-
dren in the program couldnt wait to be reunited with their
Bigs. All eight mentors were anxious to continue the re-
lationship with their Littles, too. With the school-based
programs, interaction between the children and mentors
is stopped for the summer months except for phone calls,
letters or email until school resumes when they can meet
on campus again.
For over a century, Big Brothers Big Sisters has been im-
pacting the lives of children and helping youth reach their
potential. Each time a child is matched with a role model,
we begin something incredible: a one-to-one relationship
built on trust and friendship that can blossom into a future
of unlimited potential. Over the past two decades, the Big
Brothers Big Sisters mentoring model has emerged as an
evidence-based practice for positive youth development
and as an efective tool to help young people build resil-
ience and succeed in life.
Wouldnt it be great to provide the opportunity for all the
children across the Highlands/Cashiers plateau this great
experience? There could be learning, sharing and becom-
ing a friend with an adult from the community. There are al-
ways kids on the waiting list, both in Cashiers and Highland.
We need adults to step forward and ofer one hour a week
of their time. Just one hour, making a child smile, sharing
interests and having fun. We call it The Power of an Hour.
To learn more, contact Program Coordinator Debbie Las-
siter at cashiers@bbbswnc.org or highlands@bbbswnc.
org or 828-526-4044. Start Something BigToday!
Contributed by Debbie Lassiter
Big Brothers Big Sisters of Cashiers has accomplished a lot in one year one hour at a time.
122 | October 2013 | www.thelaurelmagazine.com
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Service Above Self
Contributed by Robin Phillips
S
ince 1910, the Rotary Motto has been Service Above
Self.
The mission of Rotary International is to provide
service to others, promote integrity, and advance world
understanding, goodwill, and peace through its fellow-
ship of business, professional, and community leaders.
The Rotary Club of Highlands, a local arm of Rotary In-
ternational, embodies that mission here in our commu-
nity. With over 90 club members, we are able to reach
many organizations in the community through funding,
fund raising, and most importantly, service. Local orga-
nizations like the Literacy Council of Highlands, The Boy
Scouts, Big Brothers and Big Sisters, Shop with a Cop, and
the Blue Ridge Free Dental Clinic are just several of the
projects we support.
The main objective of Rotary is service in the com-
munity, in the workplace, and throughout the world. Ro-
tarians develop community service projects that address
many of todays most critical issues, such as children at
risk, poverty and hunger, the environment, illiteracy, and
violence. They also support programs for youth, educa-
tional opportunities and international exchanges for stu-
dents, teachers, and other professionals, and vocational
and career development. Rotary is a service organization
that strives to achieve its objective of Service Above
Self through activities in four primary areas. These are
often referred to as the Four Avenues of Service.
Club Service promotes the development of acquain-
tance as an opportunity for service. It involves the activi-
ties necessary to make the Club function successfully and
achieve its goals.
Vocational Service represents the opportunity that
each Rotarian has to represent the dignity and utility of
ones vocation as an opportunity to serve society. Rotar-
ians promote and foster high ethical standards in business
and professions and promote the recognition of the wor-
thiness of all useful occupations.
Community Service relates to the activities that Rotar-
ians undertake to improve the quality of life in their com-
munity. Particular emphasis is given to helping children,
needy families, the aged, the handicapped, and those
most in need of assistance.
Through International Service, Rotarians strive for the
advancement of international understanding, goodwill,
and peace through a world fellowship of business and
professional persons united in the ideal of service.
Although Rotary clubs develop autonomous service
programs, such as those mentioned above, all Rotarians
worldwide are united in a campaign for the global eradi-
cation of polio. In the 1980s, Rotarians raised $240 million
to immunize the children of the world; by 2005, Rotarys
centenary year and the target date for the certifcation of
a polio-free world, the PolioPlus program will have con-
tributed $500 million to this cause.
The Rotary Club of Highlands serves all of humanity through both local and international projects.
www.thelaurelmagazine.com | October 2013 | 123
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Highlands Literacy Council
Contributed byTonya Hensley, Executive Director Literacy Council of Highlands
A
aaah, the lovely days of fall in Highlands are upon us.
As the days get shorter and cooler and children get
back into their routines, the programs at the Literacy
Council are gearing up for another eventful school year.
The after-school enrichment program, now known as
Kidz Korner, is open to all children in kindergarten through
third grade. This program features fun activities, free books,
homework assistance, computer games, and a free sub-
scription to National Geographic Kids magazine.
We are in the process of planning a science education col-
laboration with the Highlands-Cashiers Land Trust that will
meet monthly during After School Enrichment. This science-
based learning program will follow the common core cur-
riculum for North Carolina, tying it in with what children are
learning in the classroom at Highlands School.
Last spring, we began a primary ESL class on Tuesday and
Thursday afternoons and the program will continue this year
as well. Currently, Jacky Reyes, a former Highlands School
student and current Southwestern Community College stu-
dent, is working with this group of fve children. As a former
ESL student herself, Jacky understands the childrens needs
and works with them accordingly. If you have any experi-
ence in Spanish, we are seeking volunteers to work with this
group of children.
ESL study hall also meets on Tuesday and Thursday after-
noons and is open to children from 4th 12th grades. Faviola
Olvera, also of the International Friendship Center, works
with this group of students on homework, school projects,
and research.
As always, individual tutoring, GED classes, and ESL class-
es are ongoing and free to the public. Our computer lab, fea-
turing Wi-Fi and Rosetta Stone language software in both
Spanish and English is open to the public as well.
For information about any of our programs or the events
mentioned above, please call us at (828) 526-0863 or
check out our website. As always, fyers will be sent home
through the school and information can be found weekly in
The Highlander.
The Literacy Council of Highlands is a 501(c)(3) non-proft
corporation. We are always happy to accept donations from
the community. We are located at the Peggy Crosby Center
at 348 South Fifth Street in Highlands.
All our programs are free to the public. Visit us online at
highlandsliteracy.com.
The brisk days of autumn energize the Literacy Council of Highlands and its myriad programs.
124 | October 2013 | www.thelaurelmagazine.com
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Relay for Life
A
s the American Cancer Society continues their tra-
dition of recognizing the eforts and accomplish-
ments of individuals and communities who help fuel
the mission of the American Cancer Society through Relay
For Life, we sincerely thank and appreciate the dedication
and commitment of our volunteers and staf who ensures
Relays success.
Relay began back in 1985 with the vision of one single vol-
unteer, Dr. Gordy Klatt, who ran around a track in his home-
town, Tacoma, Washington, for 24 hours asking for support
from people he knew, raising $ 27,000.
Building on what Gordy started, today, because of you, Re-
lay is the largest community engagement fundraising event
in the world! There are four million participants in more than
6,000 events ranging from community tracks, stadiums,
parks, airports, prisons, beaches, mountains, schools, shop-
ping malls, college campuses and corporate campuses. In ad-
dition, dogs are also joining the fght at Bark For Life events.
The Relay For Life Nationwide Awards and Recognition
Program is a tribute to some of the nations most outstand-
ing participants. The awards highlight the success of indi-
viduals, teams, committees, and events that defne the very
essence of what it means to be a Relay For Life staf, volun-
teer, community, and events that takes up the fght. While
no award can adequately recognize all that Relay volunteers
and staf achieve in their eforts to eliminate cancer, recog-
nition is a critical component in how the ACS acknowledge,
value and thank you for your time and commitment to mak-
ing a diference.
Relay For Life of Highlands also has a wrap-up party fol-
lowing our main event of the year, to thank everyone for
their hard work, give out some awards and talk a little about
next years plans.
Relay Chair Mike Murphy says Regardless of where we
end up fnancially, thank you all for everything you have done
this year to make the Relay For Life Of Highlands 2013 one of
the most successful, impactful, and remembered Relays!
Ruell Johnson from ACS commented that, Highlands
does Relay right.
On behalf of Relay For Life Of Highlands, thank you! To-
gether we are making a world of diference and creating a
world with less cancer and more birthdays! For more infor-
mation about Relay For Life Of Highlands, please visit relay-
forlife.org/highlandsnc.
Contributed by Ellen Baumen
Highlands Relay For Life takes a moment to celebrate its accomplishments.
www.thelaurelmagazine.com | October 2013 | 125
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Second Home for Computers
W
hat do you do with an old
computer? Some sit unused
in a corner while others may
go to a recycling program. Many, un-
fortunately, end up in the trash. Thats
why one area business approached the
Rotary Club of Cashiers Valley with an
idea. Why not rescue gently used com-
puters, refurbish them and fnd them
second homes where they are most
needed, namely in schools, non-proft
organizations or charities where bud-
gets are tight or non-existent? Rotary
agreed and the Community Computers
program was born.
Used doesnt always mean dead, and old is a matter of
perspective, says Duncan Baker, co-owner of Sounds Es-
sential, the local IT and marketing frm that proposed the
idea and is donating its time to refurbish the computers.
During refurbishment, the computer is stripped down
to its bare bones, completely destroying all existing data,
as well as any viruses or malware that may have been pres-
ent. The computer is then rebuilt with a modern operating
system and current productivity software.
The ongoing program has already
found new homes for several ma-
chines, including area schools and non-
profts. I am thrilled with the service
ofered by Community Computers,
says Dr. Jack Talmadge, Director of
Summit Charter School. We are able
to provide those in need with good
computers loaded with the education-
al software we use here at Summit on
a daily basis.
The need is still great, however. If
you would like to contribute to the
program, please bring items to the
Cashiers Area Chamber of Commerce,
located at 202 Highway 64 West near the crossroads in
Cashiers. Donated items may include PC or Mac comput-
ers, laptops, desktops, monitors, printers, keyboards,
and wireless routers. You are urged to donate the discs
for operating systems whenever possible. If you know of
an organization or program that could beneft from Com-
munity Computers, please email the program at info@
cashiersrotary.org or visit facebook.com/cashierscommu-
nitycomputers.
Contributed by Robin T. Taylor
Duncan Baker restores and recycles
computers in his home ofce for non-profts in
need of computers.
126 | October 2013 | www.thelaurelmagazine.com
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Palliative Care