What North Carolina Farms Need After Hurricane Florence

0

Guest Post by Heather Barnes. North Carolina and other states on the east coast were hit by Hurricane Florence just over one week ago. The storm’s winds battered crops and its rainfall, more than 30 feet in some areas, caused flooding that closed major interstates and shut down entire towns. Agriculture, the number one industry in my state, took a hard hit, the full extent which won’t be known for months. The needs of the agriculture community are great, and may not be as obvious as you think.

Tobacco Field damaged by Hurricane Florence
Image: WLOS.com

We need you to know we prepared for this storm. Generators were checked, fuel and feed were stockpiled. Animals were moved to higher ground (more than 20,000 hogs alone). Knowing North Carolina is in hurricane alley, hog farmers began preparing lagoons in August, so these manure storage ponds would be able to hold as much rain water as possible. You can read more about how lagoons work on the NC Pork Council website.

We need you to know farmers stayed behind, even when told to leave. There are no livestock on our farm, but we had tobacco barns running and didn’t leave. Livestock farmers stayed on their farms, sometimes in the barn, putting themselves in harm’s way to protect the animals in their care.

We need you to see the photos and videos farmers have posted on social media, including:
– farmers using ATVs, trucks, boats or even helicopters to get feed to their animals
– workers carrying feed to poultry in 5-gallon buckets because there was no power to run the automatic feeders inside the chicken houses
– tobacco almost melting off the stalk, cotton bolls hardened by rain, sweet potato fields under water and other crop damage
– the farmers whose pig, chickens and turkeys were in houses with power when their children were not.

We need you to feel the pain of our loss as we stand looking at a crop we worked 80-hour weeks to grow, only to lose it all; to feel the tears we shed at the loss of livestock that drowned; the desperation of livestock owners, like a former coworker of mine, who were stranded with their animals and asking for help to get their horses feed without a thought of their own food needs.

We need you to know family farms of all types were impacted by this storm; both large and small. Livestock, row crop, fruit and vegetables, all were affected including conventional and organic. From first generation to seventh generation, part-time farmer and full-time farmer, family farms that sell at your local farmers market, to your local grocery store and internationally, all were impacted.

We need you to stop assuming “Crop insurance will pay all their bills.” It does not. Federal crop insurance is complicated, but the cliff notes version is it only covers certain crops (row crops like cotton and corn, not vegetable crops like sweet potatoes) and only a percentage of your production. Homeowners insurance covers replacement costs of your home. Crop insurance does not replace the lost income from a damaged crop. Many farmers will not farm another year after this loss, just two years after they suffered losses from Hurricane Matthew.

We need you to realize food safety and animal welfare rules don’t stop because of the storm. Do you really believe drowned animals will enter the food chain? NO. Do you believe crops covered by overflowing creeks, ponds and other bodies of water will be harvested for human consumption? NO. If you believe that, then you must think the fish drowned along Interstate 40 will also end up in the food chain.

We need the media to interview farmers if they want to cover the true story of this hurricane. Get sound bites from those of us who make our living from the land. Talk to the commodity groups and other agriculture organizations that haven’t been watching from afar, but from the ground beside us.

We need photos and video that are used in stories about Florence to have actually been taken during or after Florence. I’ve seen photos circulating that were taken after Hurricane Floyd in 1999 accompanying reports of Florence’s damage. North Carolina saw huge losses, particularly in the livestock industry, from Floyd and learned many lessons which resulted in less loss of livestock and less discharge from hog lagoons from Florence. It is disappointing to see photos from almost 20 years ago being circulated and passed off as current. It’s even more disheartening to read the comments from people who take them at face value. Photos from 20 years ago aren’t relevant, unless you want to highlight all the improvements farmers have put in place since then.

We need the media to verify the authenticity of photos and video before they broadcast or print it. Some news media have reported on “hog farms”, including photos or videos that weren’t farms at all but municipal waste facilities, poultry farms, warehouses or some other structure. Some hog houses that were shown no longer house pigs and haven’t in many years.

We need you to spread the word that farmers needing assistance can call the NC Department of Agriculture and Consumer Services emergency hotline at 866-645-9403. Some farmers lost all the hay they had baled for winter and pastures have been flooded. Without hay or feed, they will be forced to sell animals. Many are still cleaning up their farms and can’t take supplies now, but will need them. NCDA&CS, NC Cooperative Extension and many commodity associations also have information related to disaster relief and recovery posted on their websites.

We need help. Immediate needs include temporary or permanent fencing, salt blocks, minerals, feed and hay. These and other supplies are being accepted at the Emergency Farm Supply Distribution site in Pink Hill (call 252-521-1706). Financial donations are being accepted by the Lenoir County Extension office which is working directly with the distribution site. Checks can be made payable to the N.C. Agriculture Foundation (tax deductible) or Lenoir County (not tax deductible) and should be sent to:

Lenoir County Cooperative Extension
Attn: Eve Honeycutt
1791 Hwy 11 55
Kinston, NC 28504

The North Carolina Farm Bureau Foundation is also working to help farmers impacted by Florence.

We need our fellow farmers, who have helped each other through other storms and will continue to do so.

We need to give thanks to the lineman who have restored power, the communities who have supported us, the truckers who brought feed through the flood waters, the volunteers who have fed us and everyone who has donated not only to farmers, but to everyone impacted by Florence.

We don’t need you to kick us when we’re down. Even before the storm, as farmers were preparing for Florence to hit land, anti-agriculture organizations were in the sky looking for problems. News reports on the losses have not always been accurate and most include reader comments telling farmers we brought this on ourselves, how much we don’t care about the livestock in our care and other negative thoughts.

We need boots on the ground, not eyes in the sky. If you are going to fly over our farms, at least drop a load of hay or some fuel on your way over.

Marion? Is that YOU?

12

Marion? Is that you? What happened to the empty store fronts and peeling paint on your Main Street? The tired, old-ish feel in town?

I will admit to being shocked at the changes since my last walk about town! What??? New breweries? Live music? New restaurant – that I actually want to go to? New shops, including a clothing place that could be in Asheville? New fabulous ice cream shop? Whoa!

Take a gander at what’s happening in Marion:

McDowell Local – casual, locally sourced (when possible), small plates, salads, burgers and sandwiches.

McDowell Local

Flavors on Main – olive oils, balsamic vinegar, spices, teas.

Flavors on Main

Flavors on Main

Artesana Ice Cream – Third generation artisan ice cream, made with sourced from Mills River Creamery and fresh fruit sourced at a farmers’ market. This is their 4th shop. The other three are in and around Mexico City. This ice cream is some of the best I’ve had. Extremely fresh and flavorful!

Artesana Ice Cream

Mica Town Brewing Company – Super inviting brewery and cozy deck! Tanks and the business end of brewing all happen in sight inside.

Mica Town

Mica Town
A little theme decor outside between the deck and door.

Spillway Bridge & Company (Tap House & Music Hall) – This place has it all. Hang out with your pals, listen to great live music, sip your favorite brew, bourbon, spirits & liquors, and wine.

Spillway Bridge & Company

Spillway Bridge & Compay

Image: Spillway Facebook Page

Spillway Bridge & Company
Image: Spillway Facebook Page

Refinery 13 – Family friendly taproom right on Main Street, featuring NC Craft Beer.

Refinery 13
Image: Refinery 13 Facebook Page

 

If you haven’t been to Marion, or haven’t been back in a while, get yourself to town and have some fun exploring. Be SURE to get some ice cream at Artesana! 🙂

bu•ku Restaurant Group Puts a Premium on Wine Expertise

0

bu-ku Restaurant Group

Announces All 3 Executive Chefs Pass Level 1 Court of Master Sommeliers Exam, plus many more on staff

bu-ku and so-ca earn
Wine Spectator “Award of Excellence”

bu-ku Raleigh, bu-ku Wake Forest, and so-ca Announce Wine Dinners

so-ca Introduces New
Complimentary Tuesday Night Wine Tastings

The bu•ku Restaurant Group has been recognized for its thoughtful global wine program at bu•ku in downtown Raleigh, and now also at so•ca in Cameron Village and at the new bu•ku in Wake Forest. Led by Wine Director Troy Revell, who received his Level 2 Court of Master Sommeliers Certification in 2013 and his level 3 Wine Certification from Wine & Spirits Education Trust (WSET) in 2017, along with co-owners Sean Degnan and Tony Hopkins, the bu•ku restaurant group places as much importance on what’s in your glass as what’s on your plate.

“Offering thoughtful wine lists and pairings that are both accessible and adventurous, is extremely important to us, but none of this would matter if we didn’t have well-trained wine professionals on our team,” explained Degnan. “As a restaurant group, we’ve made wine training a priority, and offer it to every single member of our 120-person staff. We’re extremely proud that all of our Executive Chefs have now passed their Level 1 with the Court of Master Sommeliers as well as 11 more on our team, including 3 sous chefs, not to mention our Wine Director, who has received both his Level 2 CMS Certified Sommelier Certification and WSET’s Level 3 Wine Certification.”

The CMS Introductory Course – a wine course for hospitality professionals overseen by the Court of Master Sommeliers – was conducted this past July in Durham. (The 14 managers in the bu•ku Restaurant Group that have passed their Level 1 are listed below, including co-owner Sean Degnan.)

Additionally, for the first time, both bu•ku in Raleigh and so•ca received Wine Spectator’s “Award of Excellence,” the annual award given to restaurants around the globe who have outstanding wine lists and feature “a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style.”

This year, Revell expanded bu•ku’s wine selection in Raleigh from 40 to 128 bottles ($36-$150), with 19 additional offerings by the glass (from $8-$14), and 9 dessert wines ($6-$16). The bu•ku list reflects its global cuisine, featuring a wide selection from around the world including some unexpected options. “Divided into familiar and adventurous, our goal with this list is to be both educational and approachable, interesting and fun,” explained Revell.

so•ca, which recently celebrated its 1st anniversary, features over 60 wines by the bottle, with a strong emphasis on wines from South America, including Argentina, Chile, Mexico, and Uruguay, and includes ‘global’ classics as well, from Europe and the United States. 13 of the 19 wines-by-the-glass are from South America. “This may be the most diverse and progressive selection of South American wines in the Triangle,” said Revell, “the ideal complement to Chef Rodriguez’s vibrant Latin cuisine.”

To celebrate so•ca’s Wine Spectator award, Chef Eli Rodriguez and Wine Director Troy Revell have collaborated to offer complimentary wine tastings (3-4 wines) in the bar every Tuesday from 5 to 7pm, beginning July 31st. The tastings, which will occur weekly, are aimed to provide guests an opportunity to experience wines from Central or South America, alongside small tastings from the restaurant’s Latin-inspired kitchen. Following, guests are invited to dine and enjoy half-price bottles.

On August 28th, so•ca will host its next wine dinner, highlighting the award-winning wines from Susana Balbo, a winery located in the Lujan de Cuyo region of Argentina. Wine Director Troy Revell, who will be on-hand to share his knowledge of the wines, explained “It really is special to plan wine dinners and private events with an Executive Chef and overall team who have such a fine understanding of wine. Speaking the same language enables us to give an elevated experience to our guests at every wine dinner, and every time we’re asked to pair a wine with a dish.” Reservations may be made by contacting so•ca at 919-322-0440.

All three restaurants offer monthly or bimonthly wine dinners, informed wine pairing suggestions, and “Friday Night Flights,” which change monthly. On Tuesdays, so•ca sells wine bottles at half price, and on Wednesdays, bu•ku Wake Forest offers the same promotion. bu•ku Wake Forest also has biweekly tasting luncheons on Saturdays in partnership with Wine & Beer 101.

Upcoming wine dinners:

  • July 28th at bu•ku Wake Forest: Spanish Wine Lunch; Three courses with wine pairings, $25. Reservations: https://www.bukuwakeforest.com/
  • August 14th at bu•ku Wake Forest: Burly Wine Dinner, featuring Napa Valley’s Burly Wine and owner Hank McCrorie; Five courses with wine pairings, $95. Reservations: https://www.bukuwakeforest.com/
  • August 23rd at bu•ku Raleigh: French winemaker Guy Farge; Reservations: 919-834-6963.
  • August 28th at so•ca: Susana Balbo Winery, from the Lujan de Cuyo region of Argentina, with Wine Director Troy Revell. Reservations: 919-322-0440.
  • September 20th at bu•ku Wake Forest: Vision Cellars winemaker Mac McDonald from Sonoma, CA
  • October 11th at bu•ku Raleigh: NC Fine Wines Society; Reservations: 919-834-6963.
  • October 25th at bu•ku Wake Forest: Jones von Drehle owner Diana Jones from Thurmond, NC
  • November 14th at bu•ku Wake Forest: Barboursville winemaker Luca Paschina from Barboursville, VA

CMS Certified Level 1:
Troy Revell, bu•ku Restaurant Group, Wine Director (Also, CMS Level 2, and WSET Level 3)
Sean Degnan, Co-Owner of bu•ku Restaurant Group
Amanda Haisley, Executive Chef, bu•ku Raleigh
Eli Rodriguez, Executive Chef, so•ca
Andrew Smith, Executive Chef, bu•ku Wake Forest
Tolson Kenney, bu•ku Restaurant Group, Beverage Director
Katherine Darden, bu•ku Restaurant Group, Events Director
Emily Phelps, bu•ku Wake Forest, General Manager
Kyle Fletcher, bu•ku Wake Forest, Sous Chef
Max Lai, bu•ku Raleigh, Chef de Cuisine
Andrea Chan, bu•ku Raleigh, Bar Manager
Jessica Hutchings, so•ca Manager
Lee Robinson, so•ca Manager
Lane Callaway, bu•ku Wake Forest and so•ca, Main Prep

Visit bu•ku Downtown Raleigh at www.bukuRaleigh.com and follow @bukuRaleigh
Visit bu•ku Wake Forest at https://www.bukuwakeforest.com/ and follow @bukuwakeforest
Visit so•ca at www.socaRaleigh.com and follow @socaraleigh

Release

10 Best Things to do Before Leaving on a Road Trip

We’ve taken lots of road trips over the years, in a car full of kids, and now that they’re grown, just the two of us. We didn’t have the budget to fly as a family of 5 very often, but more importantly, we wanted our kids to see the country and spend time in as many National Parks as possible. If you’re camping, that’s another article for another time.

So what are the 10 best things to do before leaving on a road trip?

1. Dash Cam

Even more important to have these days, in my opinion, is a Dash Camera. You can get a reliable model for under $100. When you start adding features like GPS, Wi-Fi, better night recording, etc., the price can go up to around $150. Most Dash Cams are wide angle, but some are wider angle than others.

The importance of having a Dash Cam came home to me when our son and daughter-in-law were about 10 minutes out from our house, heading back to TX after a visit, when someone slammed into them, totaling their car. They were a little bruised and their two dogs were a little shaken up, but that was it.

The other driver told a completely different story to the trooper than what had happened. You should have seen his face when my daughter-in-law told the trooper they had a Dash Cam and the entire thing was on video! The trooper said, “you’ve just made my job so much easier!” Long story short, the next day, they headed home in a rental car and had a new car in their garage in two weeks. No questions asked and nothing out of pocket.

After lots of research, I settled on two Dash Cams. They are both in the $150 range because I wanted a number of extra features. One is a single, front view camera, and the other is a dual camera setup – one camera in the windshield and a second in the rear window. The dual rear window camera is connected to the front view camera, so only one plug needed. We purchased the single Dash Cam first and plan to get the Dual Dash Cam for our second car later. And I purchased a better micro SD Card to use with the Dash Cam (Kingston Canvas React 64GB microSDXC Class 10 microSD Memory Card).

Installed Dash Cam
WheelWitness Dash Cam installed in my car

WheelWitness Dash Cam HD PRO PLUS

WheelWitness Dash Cam

Z-EDGE S3 Dual Dash Cam

Z-EDGE Dash Cam

2. Trip Check your Car

This is a once over for your car. Your mechanic will check your tires, hoses, fluid levels, brakes, lights, and more. Take your car in well enough in advance to have repairs done before your trip if needed.

3. Give a House Key to a trusted neighbor/friend

We’ve done both. One key to a friend, because we wouldn’t hesitate to ask for their help whether we’re on a road trip or not. Another to a neighbor because they will know pretty quickly if there’s anything unusual going on at our house.

4. Arrange for a House Sitter (important for extended road trips)

We’ve arranged for a house sitter for an upcoming extended trip. Bonus – he’ll be mowing the yard for us while we’re gone. And we love him for it because he’s our son. 🙂 Leave any security system information, important phone numbers, contact information, and any other house system information they might need.

If you live in a town house or condo community, a house sitter isn’t as critical.

5. Put your Mail Delivery on Hold

It’s easy to do online here. There’s a 30 day limit. You can choose to have all your mail delivered to your home (for your house sitter to bring inside) or held for you at the post office for pick up.

6. Apps

Waze – Mapping/Route App

“Always know what’s happening on the road with Waze. Even if you know the way, Waze tells you about traffic, construction, police, crashes, and more in real-time. If traffic is bad on your route, Waze will change it to save you time.”

It works offline, like Google Maps. So why put this on your phone when you have Google Maps? A few reasons: it’s open source, so other “wazers” (and you, if you want to) can post alerts, info on accidents, heavy traffic, something in the road, etc, so you get current conditions. There are a lot of settings, like a speedometer and alert you can set to let you know if you exceed the speed limit. There are a lot of choices for the alert: 5 miles over, 10 miles over, and more, or a percentage over. It also has Spotify built in, so if you choose to connect them, they both work seamlessly from either App.

Works on iPhone and Android. Download it here.

Spotify (Premium) – Music App

SpotifyFind almost any music you can think of and download it to your phone. There’s a limit of 3,333 songs per phone, so you’ll have to pick your music carefully. 🙂 Download songs, albums, and create playlists. When you download music to your phone, you can play it through your car speakers without using data. Other than using Spotify on road trips, with Premium ($10/month, or $15/month for up to 5 people who live at the same address). There’s a free version for listening on your device.

Works on iPhone and Android. Download it here.

7. Bring enough Prescription Medications 

Ask your physician how they prefer to handle this. Some will write paper scripts for refills. Some will prefer to call a pharmacy you choose while you’re traveling and give them the refill order. If you’re on any kind of controlled medication, know that some states don’t allow controlled prescription transfers.

Rx Medications

8. Paying Bills

If you don’t pay all your bills online, some can be paid ahead. For credit cards, you’ll need to watch cycle closing dates, which might determine which card(s) you should use when. If you’re on the road when bills that have gone through insurance become due, you should be able to call your provider and pay them by phone.

9. Will you have a Kitchen?

We are members of a pretty flexible time share. We usually stay in units that have kitchens, so we’re not locked in to eating out all the time. Over the years, we’ve gotten pretty good at putting together a box of things not usually stocked in the time share kitchens: foil, zip lock bags, twist ties, less common spices, pasta, cans of tuna, cereal, S’more makings. Pack whatever works for you. We also take a small cooler for perishables while we’re on the road.

WM

10. Laundry

Don’t pack more than you really need. If a washer and dryer are available along your route at friend’s homes or other lodgings, take advantage. If not, roll, roll, roll your clothes. More clothes in your bag and less wrinkles. I’m guessing that most of you know about travel clothes sold at places like sporting good stores and Chicos. They go with everything, so lots of outfit options and you can throw them in your bag and not worry about wrinkles.

Bonus Tip – Bring your Bed Pillow

If you have room, bring your bed pillow. No more stiff necks after a night in a hotel. If I can’t fit my pillow into my bag, I put it in a tall kitchen trash bag to keep it clean. There’s usually room to squeeze a pillow in the trunk or back seat.

Eating and Drinking my way across NE NC

0

I count myself fortunate that I’m able to explore the culinary world via media (press) trips, as well as exploring on my own. Reviewing restaurants, bars, and other venues is wonderful, bordering on eye-opening in some cases, but I also love talking to Chefs and Farmers in an effort to understand the processes, thoughts, and obstacles that sometimes have to be overcome. This is why I’m always up for trips sponsored by the NC Department of Agriculture where we talk to farmers, fishermen/women, producers, processors, and the eateries that benefit from their hard work. Eating and Drinking my way across NE NC was part of one such trip this past June.

Note: Click any image in a gallery to enlarge it. 

Eating and Drinking across NE NC Map

We began our exploration of NC farming and Seafood with lunch at Nothing Fancy Cafe & Market in Edenton. It’s one of those down home spots that serves up real food from scratch, traditionally prepared using local ingredients because that’s the way it’s done. That’s community – You purchase what I make or grow because it’s the best product I can produce, and I purchase your product for the same reason.

Seating in front is off to one side, while the other side and back of the strip mall store-front cafe offers up antique “smalls”, crafts, and fresh-baked cookies wrapped to go. It’s done the way it should be done. Not the overcrowded type of spot that puts you into overload after 5 minutes. I almost bought a couple beautiful green glass plates, but controlled myself.

This is where I was introduced to Aunt Delsie’s Tomato Pudding. That’s right. Tomato Pudding. Someone said, “you have to like tomatoes”. I like tomatoes, so why not? Let me tell you it was a generally unphotogenic mess o’ sweetened tomato chunks & mush in a bowl that could have passed as a delicious dessert! I failed to get the recipe, but may or may not (wink) call Nothing Fancy Cafe to ask for it.

Clockwise from Noon: Southern Chicken Pot Pie Soup, Butter Beans & Corn, Fresh Collards, and Creamed Spinach. That’s a piece of Mrs. Boswell’s Cornbread balanced on top for the photo.
Aunt Delcie's Tomato Pudding
Aunt Delcie’s Tomato Pudding – Delicious!

Nothing Fancy Cafe

Nothing Fancy Cafe & Market
701 N Broad St
Edenton, NC 27932
Phone: (252) 482-1909

In between eating and drinking, we did stop at farms and seafood processing facilities. Just to be clear, we did do more than eat and drink on this trip. 🙂

Cypress Creek Grill
Chef Brad Chambers and Parents

By the end of the day, we were more than ready for dinner at Cypress Creek Grill on the waterfront in Elizabeth City. Chef Brad Chambers, co-owner with his parents since April 4th, 2016, welcomed us with a special set menu featuring some of his favorite dishes.

I was/am so impressed with Chef Brad! He’s killin’ it on the Elizabeth City, NC waterfront. He mentioned that he’s kept menu favorites from the previous owner, but has added new, ramped up items, with more coming in the future. One of the dishes he served, not pictured in the photo gallery below, was a delicious take on Fresh Softshell Crab. It was “southern fried” and served with fries and slaw.

See the Cypress Creek Grill menus here.

Cypress Creek Grill
113 S Water St
Elizabeth City, NC 27909
Phone: (252) 334-9915

The next day began with a tour of TCOM, LP, the incredible former Weeksville Naval Air Station built IN 1941 outside Elizabeth City for housing blimps that patrolled the coast looking for German U-boats during WWII. It’s now privately owned and used for building aerostats (blimps without engines) that are used for sporting events, by the US military, and for national security. The aerostats vary in size. All were impressive, but the largest currently being built in the hangar was huge! A motorized blimp like those originally built here was used in 1906 to spread seed over a valley in New Zealand that had flooded. We weren’t allowed to take photos inside the hangar, but were able to photograph photos hung in their office like this:

After touring TCOM, LP we swung by Weeping Radish Farm Brewery for lunch. Before settling in for lunch in their restaurant, we took a tour and did some tasting with owner, Uli Bennewitz. Lunch was delicious – I had a burger. You can peruse the menus here.

The first thing you should know is that Weeping Radish is the oldest microbrewery in all of North Carolina, opened in 1986! Uli wanted to open a microbrewery similar to the ones he left behind in Bavaria when he immigrated to the US. North Carolina laws at that time prevented breweries from selling directly to consumers, but he worked with lawmakers tirelessly to change that. North Carolina is now one of the leading microbrewery states.

The Weeping Radish property includes a farm used for sourcing for the on-site restaurant, as well as an in-house butcher shop. Cattle and hogs are sourced from local farms and processed on-site into sausage and charcuterie. Their retail counter sells sausage, pastrami, bacon, and beer.

Uli has stayed true to his Bavarian roots, brewing according to the Bavarian Reinheitsgebot Purity Law of 1516. He’s also gotten creative with the various facets of his businesses. For instance, he pipes steam from the brewing process across the building to the smoking equipment.

“Since the beginning the Weeping Radish has brewed beer according to the Bavarian Reinheitsgebot Purity Law of 1516 which states that beer must be brewed using only four ingredients: Hops, Malt, Yeast and Water. No additives, chemicals or preservatives may be used.”

Weeping Radish only does self-distributing of their beer at the brewery, so you’ll have to make a trip to the source if you want to check it out. It’s definitely worth the trip!

Weeping Radish Farm Brewery
6810 Caratoke Hwy
Grandy, NC 27939
Phone: (252) 491-5205

Of course, after lunch and tasting at a brewery, we had to round out our afternoon with a tour and tasting at Sanctuary Vineyards.

Sanctuary Vineyards is owned by the Wright family, who have called Currituck County home for seven generations. The first member of the family was shipwrecked on the coast – a great beginnings story!

They grow fourteen different types of European grapes on approximately 10 acres. We got the opportunity to go look at the vines as we learned family and vineyard history. I found it interesting that all their grapes are picked by hand. That’s a lot of picking, from what I saw!

We tasted quite a few Sanctuary wines. There wasn’t one I didn’t like, but my favorite was the 2015 Wright Brothers Reserve. It’s 50% Temperanillo, 25% Cabernet Sauvignon, and 25% Cabernet Franc, that is sourced from their best estate vineyard blocks. Sanctuary’s description: “Ripe blackberry, blueberry, and rum cherry notes float along a structured backbone of tannins.”

Sanctuary wines are available regionally and at the vineyards. They have regular live festival and music events.

Sanctuary Vineyards
7005 Caratoke Hwy
Jarvisburg, NC 27947
Phone: (252) 491-2387

Sampling all that beer and wine lead to powerful appetites, so we headed to Basnight’s Lone Cedar Cafe for dinner.

Located on the Roanoke Sound, this family owned and operated restaurant serves seafood caught in North Carolina by local fishermen only. Look at their menus and you’ll see who caught your meal. Their pork, poultry and vegetables are sourced from farms across the state. Herbs are grown in their on-site garden. Desserts are made from scratch daily by their pastry chefs.

An interesting tidbit we learned is that for Basnight’s to be able to buy directly from the local fishermen’s boats, they must have a “Dealers License”. This means smaller-quantity local fishermen can dock behind the restaurant, bring their catch in to the kitchen, and sell directly to Basnight’s.

Folks in the restaurant industry will find it incredible that Basnight’s food cost is at 40%. That’s the cost of supporting small local producers. They offset that with “shear volume” and they don’t advertise at all, relying instead on word of mouth. I can tell you that I almost – almost – got lost trying to find my way back to our table, the place is so big! And they were slammed, a common occurrence I’m told.

I’ll be making a point of going back to Basnight’s Lone Cedar Cafe whenever I’m in the area. Absolutely wonderful food and commitment to community.

Basnight’s Lone Cedar Cafe
7623 S Virginia Dare Trail
Nags Head, NC 27959
Phone: (252) 441-5405

After touring seafood processing facilities and a retail market connected to one of them on our final day, we finished up our tour with lunch at Garden Spot Cafe. It’s located in a building that was built around 1900 on the banks of the Roanoke River. One of the three sisters who opened the Cafe is still involved, with her son, in the daily operation. You can expect hearty portions of home-style cooking here. They have a pretty cool Steamer Bar upstairs that’s open Wednesday – Saturday. It wasn’t open the day we were in town. Bummer! See a picture of the Steamer Bar on their website. 

Because this is such a landmark, there was a camera crew filming in the Cafe while we were there. Stop in if you’re in the area.

Garden Spot

Garden Spot Cafe
124 W Water St
Plymouth, NC 27962
Phone: (252) 793-3600

Size and Shape Matter

Huge vs small. Straight vs curved. Size and shape matter. Especially in the world of farming, where it affects the bottom line in a big way.

The price commercial farmers get for any crop is based on current market “commodity” prices. But, they can’t sell the entire crop for that price. Why? Because some crop prices are based on size and shape.

I spent time at a couple of farms last month, learning about crops, pricing, and the realities of farming.

AJ Smith and Sons Farm in Edenton, NC

The farm was started by AJ Smith and is now run by his four sons and several grandsons. We met one of each, Jeff Smith and one of his sons.

The farm is extremely diversified. They grow clary sage (the oil is used in Channel perfume), peanuts, soybeans, corn, watermelons, cucumbers, and snap beans. They also have cattle and hogs.

I actually brought my travel bottle of Channel #5 so I could get a picture of it with the clary sage. Unfortunately we just missed the harvest, so no joy for #5.

 

Our group was looking at cucumbers – from field, to harvest, to prepping for sale. Did you know the thin coating of wax on cucumbers keeps them fresh longer? I didn’t! And I was surprised to learn about the difference in sale price based solely on cucumber shape.

This fresh-picked NC cucumber [pictured below] may bring a smile to your face, but not the farmers. Did you know farmers receive $6 per box of cucumbers with this shape because consumers want them straight? Same taste, different shape costs the farmer $6 per box, since a box of straight cucumbers brings $12.” ~ Heather Lifsey Barnes

AJ Smith and Sons Farm, Curved Cucumber
Image: Heather Lifsey Barnes

One thing that was pretty amazing to me was how clean the open “barn” processing area was. It’s not a new building, either. Even the rafters on the 1 1/2 – 2 story high ceiling are cleaned regularly. I looked, and couldn’t find any dust or cobwebs!

I loved listening to Jeff talk about the history of the farm and the family involvement over the years.

John E Ferebee Farming, Inc. in Camden, NC

This seventh (eighth on deck) generation family farm focuses on potatoes, each year growing and packing red, white and yellow flesh potatoes they grow on 3,800 acres. Their potatoes are shipped across the United States and parts of Canada.

John E. “Ed” (6th gen) Ferebee’s daughters, Martha Ferebee and Susan Jennings, are running things these days. Martha took time out to show us white potato harvesting in the field, trucks unloading, the cleaning and sizing process, packaging and their pre-shipping collection area. As soon as the white potato harvest is done, the yellow potato harvest begins.

John E Ferebee Farming
Harvesting four rows of white potatoes at a time

She explained the various sizes and their different values based on size. I thought it was interesting that the extra large, aka huge, potatoes are labeled “Chef” potatoes. And that’s who they go to. You’ve probably had one when you ordered a baked potato at a restaurant. The smallest potatoes are the most sought after and fetch the highest price.

Martha Ferebee Meiggs, John E Ferebee Farming
Martha Ferebee explains various sizes and values. Migrant farmers behind Martha move from area to area working the harvests.
Chef size white potatoes, John E Ferebee Farming
Chef size white potatoes

We got a close up look at various packaging machinery which is extremely expensive, but well worth it in savings over time. The entire potato harvest takes only 4 to 5 weeks, so machinery cuts back on labor hours and increases daily output. Their goal is to dig, pack, and ship in one day.

John E Ferebee Farming

Martha explained the coding on bag clips: date, farm, and field the potatoes came from. If there’s ever an issue with their potatoes, they’ll know exactly where and when they were harvested, so it’s a good place to begin investigating.

John E Ferebee Farming

Next time you’re in the grocery store produce section, take a moment to think about the journey each cucumber, potato, or whatever it is you’re buying, has made from farm to store, and the people who grew it. If you read the little labels on each peace of produce, you’ll see where it’s from.

Someone told me it’s all happening at the zoo

Zoos are about animals, right? While that’s true, the NC Zoo is that and so much more. I’m talking Events, Camps, VIP Tours, Zoofari, Birds in Flight (show), Rio the 4D Experience, Air Hike Ropes Course, Acacia Station Giraffe Deck, Carousel, PicnickingAnimal Feedings, Hiking Trails, and Art in the Park!

As soon as I sat down to write about the June day I spent at the NC Zoo (http://www.nczoo.org/), the largest natural habitat zoo in the world(!), Simon & Garfunkel’s song “At the Zoo” played in my head.

The monkeys stand for honesty
Giraffes are insincere
And the elephants are kindly but they’re dumb
Orangutans are skeptical
Of changes in their cages
And the zookeeper is very fond of rum

Zebras are reactionaries
Antelopes are missionaries
Pigeons plot in secrecy
And hamsters turn on frequently
What a gas, you gotta come and see
At the zoo

Wait, what about ostriches? We went on Zoofari, an open bus that takes passengers on a big loop through a large natural habitat. Animals in this area are not caged, but live as they would in the wild, including Pearl, the ostrich.

It was fun watching polar bears in their habitat, including swimming by a large underwater viewing window. Even more fun was watching and listening to kids squealing, laughing, and yelling, “Here it comes! There it is! There it is!”

Another fantastic thing we saw was the Birds in Flight show. How great is it to sit in an outdoor venue watching different kinds of birds flying over the crowd and back? So impressed with their trainer!

ZOO FOOD

In addition to food carts, there are ten eateries spread throughout the zoo, making it easy to find something relatively close to wherever you are in the zoo.

We checked out two, Iron Hen Cafe Express (located in the North American Plaza) for breakfast, and lunch at the newest zoo restaurant, Billy D’s Fried Chicken (located in the Wachovia Akiba Market in Africa). 

As we chowed down on eggs, muffins, bagels, grits with bacon and goat cheese, and coffee, Chef Mark Hensley sat down with us to talk about sustainability at Iron Hen, including a goal of 80% local food sourcing, recycling “everything”, composting, waste vegetable oil collected for bio fuel, and serving locally roasted, organic, fair trade coffee.

Iron Hen Cafe Express

 

Chef Mark Hensley
Chef Mark Hensley

I was especially looking forward to lunch at newest zoo restaurant, Billy D’s Fried Chicken! “Billy D” is Chef William Dissen, who opened his first restaurant, The Market Place, in Asheville years ago. And almost at the same time he opened Billy D’s, he opened Haymaker in Charlotte.

We had family style lunch outside at a picnic table shaded by a yellow umbrella. Even on a hot day, it was comfortable out there. The only problem was yellow tinted photos. 

The food is delicious. It’s NOT fast food, but you will probably get your food quickly. Think typical extended family picnic food. Looking for a healthy snack? Pick up fresh apples and bananas. Oh, Billy D’s also has Banana Pudding, Ice Cream, and Ice Cream Floats.

The NC Zoo is so much more than what you’d expect when you think “zoo”. I can attest to that since I’ve been in the Asheboro area many times, and never thought it’d be worth taking time out to go to the zoo. So wrong. My attitude has been adjusted!

I dare you not to be impressed after taking a look at the zoo website. Definitely plan time for a zoo visit as soon as you can! 

Epicurean Note:

  • The NC Zoo has the biggest collection of outdoor artwork in the country!

NC Zoo
4401 Zoo Pkwy
Asheboro, NC 27205

Hosted

When locals kickstart a city’s revival with new restaurants & brewery

Asheboro’s revival at the hands of locals seems to have started in 2013 when two new businesses opened. One, a restaurant the caliber of which you would not expect to find in Asheboro – Bia’s Gourmet Hardware. The second, a brewing company that’s acknowledged as the first ever in not only Asheboro, but in all of Randolph County – Four Saints Brewing Company.

Then a second restaurant you wouldn’t expect to find in Asheboro – The Table (Farmhouse Bakery) – opened in 2015. They’ve been so successful, they opened a “grab & go” location in Greensboro at 227 S Elm St. in 2016.

Did the momentum created by these entrepreneurs contribute to Fibertex, a Danish company deciding to invest a total of $114,125,000 for a manufacturing facility in Asheboro, creating 145 new jobs? Fibertex broke ground earlier this year on March 22nd. Whose to say? I think it couldn’t have hurt. The county, seeing momentum build, put together a favorable package, winning the bid for Fibertex’s first US location.

“Asheboro was chosen [as the Four Saints location] because of the recent drive the city, like many small cities, has had to revive the downtown aspect of Asheboro. The recognition that a community will only strive if the community supports itself has become truth.” ~ Four Saints Brewing Company

Bia’s Gourmet Hardware
103 Worth St
Asheboro, NC 27203
Phone: (336) 610-2427

Bia's Gourmet Hardware

Bia’s is named for Bia Rich. She’s co-owner with husband Eric. Growing up in Brazil, she later landed in New York, spending a decade and a half honing her culinary skills. Like so many that move to NC, the Rich’s “came home” to the Asheboro area to be close to (Eric’s) family.

Stepping in the door, the first thing you’ll see on your right is a staircase that looks like it’s in its original early 1920’s Hardware Store location. Next comes a long bar that would be a comfortable spot to eat, drink, or both. Then a half wall topped by glass panels separating the bar from a table & chair dining area. It’s not a huge space, but it’s set up efficiently and includes a private room toward the back.

From Bia’s experienced palate comes adventurous and eclectic food. There are also options for the less adventurous. I get the impression she’s one of those people that intuitively knows how to put together ingredients not commonly seen in the same dish, creating new and wonderfully flavored menu items on the fly.

To say I was surprised to find a place of consequence like Bia’s in Asheboro is an understatement. See Bia’s menus HERE.

 

Four Saints Brewing Company
218 S Fayetteville St
Asheboro, NC 27203
Phone: (336) 610-3722

Four Saints Brewing Company

Let’s get this out of the way immediately – second only to the story of their genesis, I fell in love with Four Saints “Stout One“! Others in our group really liked all the beers we sampled.

The front of house tasting area isn’t huge, but is definitely a community gathering place. Tanks are in back. A food truck parks out front for those wanting something besides beer in their belly.

We spent time with Joel McClosky, co-founder with Andrew Deming. He shared some of the history behind moving from home brewers to brewery owners, as well as the fantastic story behind the pottery mugs many folks drink from.

Asheboro is in the same county and close to Seagrove, the pottery capital of the US. McClosky and Deming wanted to support community and locals, so approached a potter and asked about mugs for their new brewery. That potter agreed to make a fraction of the number they needed, but referred them to another potter. The same thing happened with that potter. Long story short, pottery mugs you see behind the bar are made by many different potters.

Each mug is owned by an individual, some purchased at fundraising auctions, and only that individual can use their mug. Joel told us of cases where a husband or wife asked to use their spouse’s mug and were refused until they got the owner on the phone to give their permission! All mugs are guarded as precious jewels.

Shhh. Don’t tell anyone, but we learned that McClosky and Deming are now renting the space next door and have tentative plans for a restaurant and private space available for rent upstairs.

 

The Table (Farmhouse Bakery)
139 S Church St
Asheboro, NC 27203
Phone: (336) 736-8628

The Table Farm Bakery

When I tell you how amazingly wonderful The Table is, you may accuse me of breathless hyperbole, but I assure you, it’s warranted.

See that picture above? That was my breakfast – Porridge with Fresh Blueberries and Strawberries. It’s a bowl chock full of steel cut oats, bulgar wheat, buckwheat, red rice, quinoa, brown flax, wildflower honey, and granola that’s dusted with cinnamon and served with coconut milk. It’s absolutely delicious, lighter, and way more filling than it looks.

There are plenty of options on all the menus that go beyond fruits and grains. See The Table’s menus HERE.

The Table

Espresso drinks, tea, and delicious baked-daily pastries are also available at The Table. Co-owner Dustie has it all going on here; engaging, but functional serving pieces, the best quality ingredients she can find – think European butter that’s been churned longer to achieve a higher butterfat level used for pastries, and a personal commitment to her employees that includes recognizing something each of them loves and then helping them grow in that area. One example is noticing a love of photography one of her baker’s had. Dustie helped her get a good camera and take photography classes. Now the baker takes all photos used for The Table’s promotions and social media.

Dustie Gregson has big plans for downtown Asheboro – and beyond.

She and Table co-owner, husband Andy, “have partnered with Jerry Neal, a deep-rooted businessman and investor from Randolph County, to fulfill a dream of revitalizing downtown Asheboro. They brought on other visionaries that not only want to develop downtown Asheboro, but to infuse it with arts and theater that will grow into the community, area schools and perhaps even around the state” ~ North State Journal. The company they created for these ventures is VSR (Vision to Sow and Rebuild), LLC.

Their first project is re-purposing a group of buildings on the same block as The Table. Re-named Mill 133, Asheboro Hosiery Mills and Cranford Furniture Company Complex (also known as Cranford Industries and National Chair Company) is a historic textile mill and furniture factory complex. The complex includes three brick industrial buildings erected from 1917 through the 1940s and the Cranford Industries Office constructed in 1925. Also on the property are the contributing Cranford Industries Smokestack and a lumber shed (both built in the 1950s). The Mill was added to the National Register of Historic Places in 2011.” ~ Mill133.com.

Dustie took a surprising amount of time out of her morning to talk with us about her family, journey to date, and plans going forward. The more I saw and heard, the more she reminded me of Joanna Gaines, star of HGTV show Fixer Upper with husband Chip. Wonder if Dustie’s husband Andy is anything like Chip?

 

Just for the heck of it, I thought I’d include a shot of the Downtown Farmers Market location across the street from The Table.

Farmers Market

If you’re anywhere near Asheboro, you really should plan a visit to one, two, or all three of these spots owned by visionary leaders willing to take a chance on their community, while supporting it at the same time.

Chef Scott Crawford Announces New French Bistro, Jolie

0

Releigh – This week, Chef Scott Crawford announces his next restaurant project – a French Bistro named Jolie. (https://www.facebook.com/jolierestaurantraleigh/) “We announced Crawford Hospitality two years ago this month, and are proud that we continue to do what we set out to do – to serve our community with inspired restaurants and gracious hospitality, and cultivate a strong team and positive food and beverage culture,” offered Crawford, whose 4 ½-star restaurant Crawford and Son was named the Triangle’s “Restaurant of the Year 2018” by the News & Observer, and whose most recent attention has been for his commitment to mentoring addicts in the industry through Ben’s Friends.

This Fall 2018, Crawford will open a French bistro named for and inspired by his daughter, Jolie, next door to his eponymous, Crawford and Son. “Our daughter Jolie is the inspiration for this beautiful, lively French bistro,” explained Crawford. “It’s always been part of our plan to bring this iconic restaurant experience to Raleigh,” said Crawford, who traveled to Paris this year with his family, and there discovered his daughters’ natural affinity for the French language, cuisine and joie de vivre. “We’re excited because we believe this classic French restaurant experience is essential to a thriving neighborhood, and here, we’ll be able to revisit time-honored dishes from our classical training, and modernize using new techniques, too.”

Scott and Jolie Crawford

At Jolie, Crawford and his team – Chef de Cuisine Bret Edlund, Pastry Chef Krystle Swenson and General Manager John May – will bring the timeless French bistro to life in the burgeoning Person Street neighborhood in downtown Raleigh, through classics like Steak Frites, Rabbit Cassoulet and a Frozen Grand Marnier Soufflé, and new adaptations like Turnip Vichyssoise with smoked trout and caviar, Foie Gras Stuffed Chicken with hazelnut pomme purée, and Pork Cheeks with maple lentils and mustard sauce. To complement, Crawford plans an all-French wine and beer list and an aperitif-driven cocktail program. Jolie will be open six nights a week, and for Sunday brunch, offering items like a Scrambled Duck Eggs with Truffles. And recently, Chef Scott Crawford hosted renowned Chef Sean Brock of Husk Restaurant for a special “Oakwood & Friends” dinner, where they collaborated on a menu celebrating the Nouvelle French cuisine of their early culinary training, a nod towards the French dishes to-come at Jolie.

Louis Cherry Architecture, the firm also responsible for interiors at Crawford and Son, will design the cozy 35-seat corner restaurant, with 10-seat bar at an open kitchen, and 25-seat pergola-covered rooftop, with a bright, light and feminine stroke, capturing the joyful spirit of Crawford’s daughter Jolie, and that quintessential Parisian dining experience. The renovation will introduce windows on all sides to allow more light in, a semi-open facade so that diners may spill out onto the sidewalk at brunch and dinner, and a greenhouse style structure on the rooftop for comfortable dining in every season.

“Crawford and Son remains our flagship restaurant, and our incubator for training new talent and recipe tasting,” offered Crawford, whose newest menu includes Shaved Baby Turnips with lemon, capers, ramp vinegar and basil, Olive Oil Poached Sea Bass with leeks, fennel, tomato confit and meyer lemon, and a Strawberry Drop Biscuit.

Chef Scott Crawford opened Crawford and Son in November 2016 – a neighborhood restaurant referencing his commitment to family and community – and in 2018, it was named the “Triangle’s Restaurant of the Year.” Through his restaurant group, Crawford Hospitality, Crawford plans additional restaurants, including a French bistro, Jolie, a tavern concept, and more. A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford also earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa, at The Georgian Room at The Cloister Hotel and at The Woodlands Resort & Inn. Prior to opening Crawford and Son, he showcased his progressive take on Southern comfort food as executive chef of Standard Foods, where he also spearheaded the restaurant’s whole-animal butcher program and backyard feeder farm. Crawford’s leadership extends beyond the kitchen; he joined the Board of Ben’s Friends, and founded its Raleigh chapter – a support group for food and beverage professionals who struggle with substance abuse and addiction. Crawford is committed to introducing inspired restaurants, cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals.

Visit www.CrawfordandSonRestaurant.com and follow Crawford and Son on Instagram and Twitter at @CrawfordnSon. Follow Chef Scott Crawford on Instagram @ChefScottCrawford, on Twitter @chefcrawford, and on Facebook at Scott Crawford.

Follow @JolieRestaurant on Instagram & Twitter and Jolie Restaurant on Facebook.

Jolie
620 N. Person St
Raleigh, NC 27604
(919) 307-4647

Release

Art of the State: Seagrove Pottery

Seagrove – It’s about the clay. Back in the day, folks living in the Seagrove, NC area discovered large veins of clay perfect for pottery. And it wasn’t all about creating works of art, although that happened, too. Plates, platters, bowls, mugs, and other everyday pottery items were commonly made by local potters. Today, people from all over the world travel to see and purchase Seagrove pottery.

I hadn’t spent a lot of time in Randolph County, “The Heart of NC” – until three weeks ago. “The towns of Archdale, Asheboro, Franklinville, Liberty, Ramseur, Randleman, Seagrove, Staley and Trinity are located within Randolph County with Asheboro being the county seat.”

As guests of Randolph County, our group spent three and a half enlightening days exploring the towns of Seagrove, Asheboro, and Randleman with Tammy O’Kelley, Visitors Bureau Executive Director. I’ll be telling you about some great restaurants, a fun brewery, and animal adventures in future articles.

Did you know that Seagrove is known as “’The Handmade Pottery Capital of the United States,’ and people visit from as far away as China and Australia, not to mention each of the 50 states?” ~ Heart of NC. We spent time at five different pottery shops/studios, the North Carolina Pottery Center, and as an added bonus, the Carolina Bronze Sculpture Garden & Foundry!

Each pottery shop is unique in their method, design, and history. The thing about pottery – and all art, really – is that part of appreciating the art is appreciating the people behind the art.

See the GALLERY at the end of this article for more pictures of the potters and their work.

Thomas Pottery – Art and nature come together at this shop. Bobbie and Scott Thomas have created a gorgeous place to visit with beautiful landscaping, decor and covered porch seating where you can relax and take in the view. Their on-site shop is in an authentic cabin they had moved to their property.

Thomas Pottery is also where we did a little test with Mary Murkin, owner of Carriage House Tea. We put some of Mary’s cold tea in glass, pottery & plastic pitchers, checking after some time had gone by which kept the tea cool the longest. Surprise! Who knew the pottery pitcher would win? Results: Glass 65°, Plastic 62°, and Pottery 58°. Now we all know!

What keeps liquid cool longest?

What keeps tea cool longest?

 

 

 

 

 

Eck McCanless Pottery – Eck (his real name) McCanless is a second generation potter who learned the craft by practicing in his parents shop. He’s best known for his truly gorgeous “agateware”. Of course it looked effortless when he demonstrated creating a piece for us. That’s what the best do, make their craft look effortless.

Eck McCanless Pottery

Kings Pottery – Terry and Anna King make functional kitchenware, tableware, and traditional salt glazed pottery fired in a wood kiln, but they are especially known for their face jugs. They’ve been featured on Antiques Road Show as folk art appraisers.

These two have also created a lovely place to visit. The outdoor landscaping inspired and captivated my imagination.

Kings Pottery

Original Owens Pottery – Founded in 1895 and spanning three centuries, Original Owens Pottery is the official oldest pottery shop in North Carolina. It’s operated by Boyd Owens (son of well known M.L. Owens), who began his craft as a child working with his siblings, mother and father. Owens is famous for the hard to achieve red glaze. Just gorgeous! I left this pottery shop with four of his pieces, including a red glaze piece.

Boyd Owens, Original Owens Pottery

Seagrove Stoneware – David Fernandez and Alexa Modderno own Seagrove Stoneware Inn and Pottery. The Inn is housed in a beautiful, large home on the same property as their shop and gallery. If you stay at the Inn, you can have your own pottery making experience. We spent time with David, who is also the Mayor of Seagrove by the way. He’s very involved in the Seagrove community; serving on the board of the Seagrove Area Potters Association, the board of the NC Pottery Center, and has served as a Town Commissioner.

Each of us took a turn throwing a pot. Mine is not pictured because I COULD NOT get the sides to come up! Finally, I stopped and declared my piece a candy dish!

Teaching us how to throw a pot
Owner David Fernandez and Rachel Brown @QueenCityChic

After the pottery shops, we also toured Carolina Bronze Sculpture Garden & Foundry.

Carolina Bronze Sculpture Garden & Foundry – Ed and Melissa Walker’s dream was to build the best fine art bronze casting foundry on the East Coast. In my humble opinion, they’ve succeeded. Because they do commissioned work for well known people, companies, presidential libraries, universities, and more, we weren’t able to take a lot of photos.

I will tell you that the process is amazing. And, we saw a very cool phoenix sculpture that was to be installed at Elon University a couple days after we were at the foundry. They were also working on artistic walkway railings that are going to be installed at the Smithsonian.

We were able to take a picture of Melissa showing us commissioned trains for a commercial client. 

The Walker’s property covers 55 acres. Many area people bring boxed or home made lunch to eat next to a pond with a sculpture garden around the edges that the Walkers installed. The sculpture garden is populated by their work as well as works by other well known artists.

Melissa Walker, co-owner with Ed Walker, Carolina Bronze Sculpture

North Carolina Pottery Center – The building itself is beautifully open and fresh, feeling like new construction, you’d never know it’s 20 years old. The Center has “permanent and rotating exhibits including more than 800 pieces of pottery, artifacts, and photographs tracing NC’s pottery history from Native Americans to the present.” ~ Heart of NC

North Carolina Pottery Cen

Click on any image in the gallery below to enlarge more images of the pottery shops, foundry, and pottery center we toured.

 

Plan to stay 2 or 3 days to get the most out of your Seagrove visit. You’ll be able to see a good number of the just under 100 pottery shops within a 20 mile radius in the Seagrove area. Here’s a MAP showing 42 pottery shops and the NC Pottery Center that are within 5 miles of downtown Seagrove.

Have fun and bring home the special pieces that speak to you!

Read more about the town of Seagrove HERE.