Issuu

September-October 2026

Yadkin Valley Magazine Subscriptions Now Available See page 51 for Details!

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Late-summer grilling? Tailgating? Mt. Airy Meat Center has what you need! Wings • Steaks • Burgers • Pork the freshest cuts of meats • fresh breads • sides Like and follow Mt. Airy Meat Center on Facebook to learn about our specials and how you can win great products!

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September-October 2026

CONTENTS foodsandflavors

24 Back to School Made Easy with Eggs 26 Autumn-Celebrating a Season of Senses 32 Preserving Fall Flavors

Home, Lawn & Garden

42 Harvesting Hope 44 Growing the Next Generation 48 Fall Planting: Pet Friendly Trees & Shrubs

People, Places, Events

40 Meeting the Hands that Feed Us 50 Yadkin Valley Collectors: 8th Annual Yadkin Valley Farm Toy Show 55 Friday Night Lights 56 Connected to Community 58 Farmland Preservation in North Carolina and the Yadkin Valley 60 These Walls Do Talk 76 The 33rd Annual Cornshucking Frolic 78 Southern Heritage Apple Orchard 80 Carolina Classic Fair Livestock Show 86 Readers Around the Yadkin Valley

Wellness

38 Food Safety: A Key Ingredient

In Every Issue

16 Recipe Box 20 Editor’s Letter 22 Beginnings 59 On the Cover 90 What Is That? 93 100th Birthdays 94 Business Section 97 Closing Devotions

September-October 2026

Throughout this issue, you’ll find a wealth of fun discoveries to fill your Yadkin Valley Weekends. Visit yadkinvalleymagazine.com and sign up to receive a free weekly email with suggestions for fun ways to visit a special event or make a special memory. 12

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Inside YVM page 44

page 50

page 78

Age gracefully with good health! September reminds us to embrace healthy aging. Don't forget to schedule those important health screenings and take advantage of the Medicare-covered preventive services. Your well-being matters!

Questions?

page 55

Call us at 855-408-1212 or visit http://www.ncshiip.com/ September-October 2026

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For more information or to schedule a complimentary financial review, call or stop by today. www.edwardjones.com Member SIPC

Anyone can provide advice. At Edward Jones, our goal is to provide advice and guidance tailored to your needs. That’s why we live and work in your community. When it comes to your financial needs and goals, we believe you deserve face-to-face attention.

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

Retirement Plan Options

Business Retirement Plans

Individual Retirement Accounts

Education Savings Strategies Insurance

Portfolio and Retirement Plan Reviews

Fixed Income Investments

FINANCIAL ADVISORS Mount Airy

Dobson Paul J. Bunke, Sr., CFP®, ChFC,®AAMS™ 124 W. Kapp Street, Suite C PO Box 407 Dobson, NC 27017 336-386-0846 paul.bunke@edwardjones.com

Andi Draughn Schnuck 496 N. Main Street Mount Airy, NC 27030 336-789-1707 andi.schnuck@edwardjones.com

Audra Cox, ABFP ™

Dale Draughn, AAMS™

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

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

Elkin

Logan Draughn

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

Timothy Johnson 116 E. Market St. Elkin, NC 28621 336-835-1124 timothy.johnson@edwardjones.com

Nathan Sturgill 116 E Market Street Elkin, NC 28621 336-835-1124 nathan.sturgill@edwardjones.com

492 N. Main Street Mount Airy, NC 27030 336-789-3323 logan.draughn@edwardjones.com

Kody Easter, AAMS™, CRPC™, CFP® 304 East Independence Blvd Mount Airy, NC 27030 336-789-2079 kody.easter@edwardjones.com

Randy D. Joyce 136 W. Lebanon Street Mount Airy, NC 27030 336-789-6238 randy.joyce@edwardjones.com

Jonesville

Aaron L. Misenheimer, CFP®, ChFC® 1530 NC Hwy 67, Suite A Jonesville, NC 28642 336-258-2821 aaron.misenheimer@edwardjones.com

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

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

Pilot Mountain Tiffany L. Smith 106-B South Depot Stree Pilot Mountain, NC 27041 336-368-2575 tiffany.l.smith@edwardjones.com

Michael Warren, WMCP® 101-D Shoals Road, Pilot Mountain, NC 27041 336-368-0782 michael.warren@edwardjones.com

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

edwardjones.com Member SIPC

foodsandflavors™ Recipe Box

MADE in the USA

Hardwood Furniture All Crafted by the Amish In Stock Furniture Custom Design Available ery Deliv le! ab l i a v A

607 S. Main Street, King, NC 336.985.8109 barnstar59@gmail.com www.barnstarnc.com

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32 Apple Butter 30 Apple Citrus Crisp 24 Apple Yam Yums 34 Carrot Ginger Soup 26 Eggless Pumpkin Muffin 27 Favorite Pork Stew 36 Mom’s Pimento Cheese 73 Ms. Alma Smith’s Persimmon Pudding 73 Ms Janie Cozart’s Homecoming Cake 24 Pineapple Fried Rice 25 Sweet Potato Snack Cake 33 Tomato Jam

From the coziness of your bedroom, to the library’s shelves filled with books, to the openness of our living room areas, to sit, talk and enjoy, or the gazebo for nature’s beauty, we share the comforts of home.

We offer: Short Term Rehab • Respite Care Skilled Nursing – Long Term and Short Term • Independent Apartments • Offering in-patient & Out-patient therapy Our Physical It’s 2,400 sq ft of helping patients reach their full potential with kitchen, bedroom Therapy Wing & bath set-ups, so patients can practice preparing meals, bathing, getting in & out has so much to of bed...building the overall functional abilities they’ll need to return home, including speech therapy. Open for out-patients, our residents and all of the community. offer Our Administrative Staff strives to create a family environment throughout our facility. Elizabeth Lockett Administrator DeAnna Johnson Dietary Manager

Wendy Hutchens, RN Director of Nursing

Candy Crissmon EVS Supervisor

G. W. Kearney Social Worker

Joe Danforth Maintenance Supervisor

Tammy Johnson Office Manager

Where kind hearts welcome you Yadkin Nursing Care and Rehab Center 903 West Main Street • Yadkinville • (336) 679-8863 Call Crystal Watkins to schedule a visit. Yadkin Nursing Center is proud to be a part of Wilmington, North Carolina’s Liberty Healthcare. This well known, well respected partner brings resources and years of experience to providing our residents only the best in care.

STORY IDEAS At Yadkin Valley Magazine we value the concerns, ideas and interests of our readers. We welcome all story ideas and suggestions, always keeping an open file and working them in when possible. All story ideas should be submitted by mail to: PO Box 2077, Yadkinville, NC 27055.

We’re really good at helping keep your family comfortable

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WEEKENDS Please submit information regarding fundraisers, gallery show openings, plays, readings, concerts or other performances at least two months in advance of an issue’s cover date. Sign up for our free weekly newsletter yadkinvalleyweekends.com/weekends DISTRIBUTION The magazine is FREE at locations throughout the Yadkin Valley. You will find a highlight listing of pick-up locations on our web site at www.yadkinvalleymagazine.com Not all locations will always have copies in stock. ADVERTISING We view our advertisers as people providing a service or a product who are genuinely interested in their customers. These businesses make it possible for you to enjoy the magazine for free. We hope that you’ll make them your first choice when you need the products and services they offer. Be sure to share that you read about them in Yadkin Valley Magazine. Information about advertising is available at: yadkinvalleymagazine.com/advert ising Health and educational articles included in Yadkin Valley Magazine are for information purposes only. Be sure to consult your personal physician before you begin any diet, medicine or course of treatment.

Yadkin Valley Valley Magazine Yadkin Magazine publication ofof isisaapublication Crossroads LLC. Crossroads Publishing, Publishing, LLC. PO 2077 PO Box Box 2077 Yadkinville, NC27055 27055 Yadkinville, NC 336-961-2620 336-961-2620 yadkinvalleymagazine@gmail January-February .com 2024 September-OCtober Volume 24 Number 2026 3 Volume 27 Number 1 PUBLISHER LeahPUBLISHER Wagoner Williams Leah Wagoner Williams

Everything is Naturally Wholesome

Pumpkin Ice Cream!

Available for a limited time

ADVERTISING SALES ASSISTANT EDITORS Victoria Williams Leah Wagoner Williams Rebecca Williams Ken & Denise Knight ADVERTISINGWRITERS SALES CONTRIBUTING Leah Wagoner Williams Isenhour KenPeggy & Denise Knight Dr. Heather Kilbourne Carmen Long CONTRIBUTING WRITERS Kellee Payne Scott Duckworth Lisa Isenhour Prince Peggy June Rollins Chelsea Johnson Courtney Tevepaugh Madaline Jones Dr. Heather Kilbourne Karen Wagoner Carmen Long Jill Walker Sharee Parker Jessica Wall Christi Pate Patty Williams Kellee Payne Lisa Prince June Rollins Victoria Williams LeslieJohnson Rose Chelsea Jessica Wall Madaline Jones Rebecca Williams Molly Johnson PHOTOGRAPHS Sharee Parker & PHOTOGRAPHERS Scott Duckworth PHOTOGRAPHS & Peggy Isenhour PHOTOGRAPHERS Chelsea Johnson Carmen Long Madaline Jones Lisa Prince Carmen Long Sharee Johnson Parker Chelsea Christi Pate June Rollins Kellee Payne Madaline Jones June Rollins Molly Johnson Leslie Rose Leah Williams Leah Williams Rebecca Williams Rebecca Williams Victoria Williams DISTRIBUTION Parker GraySharee & Amber Harris Kellee Payne Ken & Denise Knight Michael Scott Courtney Tevepaugh Mark Peggy Williams Isenhour Rebecca Williams DISTRIBUTION Rebecca Cranfill Ken & Denise Knight Debbie & Andy Hennings Michael Scott

ENJOY ALL OF OUR FRESH DAIRY PRODUCTS! Grass Fed Cow’s Milk Whole Cow’s Milk Buttermilk Half & Half Heavy Cream Chocolate Milk Kefir Flavored Yogurt Smoothies

Our ice cream is hand crafted on our farm, in small batches and available in a variety of flavors & sizes BEEF & PORK AVAILABLE Vacuum packed to ensure freshness!

Naturally Wholesome Products 6400 Windsor Road, Hamptonville 336-468-1520 Farm Store Open Monday-Saturday 9:00-5:00

a line from leah

Thank you so much for your enthusiastic response to the July-August issue of Yadkin Valley Magazine! Many of you have commented on how much you enjoyed reading about historical spots in the Yadkin Valley. Good news! There are more America 250 articles in this issue, and more to come later! By far, the most common question I have gotten since owning Yadkin Valley Magazine has been “Can I get a subscription?” I am excited to offer yearly subscriptions to Yadkin Valley Magazine beginning with the November-December issue. Maybe you live outside of the Yadkin Valley, or maybe you just want to make sure you do not miss an issue! Free copies will continue to be available at our advertisers and community locations where you have always found them. You can find a subscription form and more information on page 51. For everyone who is ready for fall flavors, check out the apple recipes in this issue, along with other great dishes. It may still be hot in the Yadkin Valley, but at least you can enjoy the flavors of fall now.

Trying out a YVM recipe? Be sure to tag us on social media if you post a picture!

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Our telephone number is 336-961-2620 web address: yadkinvalleymagazine.com Please email the following: Advertising Inquiries Weekends/Events Calendar Submissions BEST Yadkin Valley COOKS recipes Pet Photos to: yadkinvalleymagazine@gmail.com

Yadkin Valley Magazine assumes no responsibility for unsolicited materials. Entire contents copyright 2024 All rights reserved. Reproduction of our created advertising materials and design work are strictly prohibited. Yadkin Valley Living, Yadkin Valley Magazine, Yadkin Valley Weekends, Best Yadkin Valley Cooks, 52 Pounds and then some!, are trademarks of Crossroads Publishing LLC, PO Box 2077, Yadkinville, NC 27055. Proudly printed in the USA. Every effort has been made to ensure the accuracy of the information contained in the magazine. We assume no responsibility for changes in schedules, prices, hours or information. Before travelling long distances, it is always wise to use the contact numbers included in the magazine to confirm that the events you wish to enjoy are still on schedule. The contents of advertising and articles do not necessarily represent the views of the publisher. The publishers assume no responsibility for errors or omissions of any advertisement beyond the actual cost of the advertisement. In no event shall the publishers be liable for any consequential damage or any damages in excess of the cost of the advertisement.

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beginnings with June Rollins

Visit June’s website at: www.junerollins.com

The True Significance of Art During June and July, thirty-three of my oil paintings were on exhibit at Union County Public Library in Blairsville GA. Visitors were asked to vote for their favorites. I offered to donate the People’s Choice winner toward a raffle to raise funds for the library. Friends of the Library accepted my offer. Late July, library staff informed me every painting received at least one vote and the top three paintings were only separated by one vote. The visitor comments listed below confirm how our response to art is diverse and deeply personal. Space doesn’t allow for all of the referenced images to be shown, but the sentiments convey the unique ways art affects us: One person wrote that they were voting for "the cow" and that they would "name her Bessie!” One person said that So Glad You're Here was lovely, and that "you can see their caring soul!” Children often voted for the animals that looked most like their pets, and their handwriting was scribbly and excited! My favorite comment was for I've Got a Secret. "I'm 91 years and have lots of secrets." Art can prompt a smile and make us laugh. If we slow down and sit with paintings that call out to us, they can be a gateway to evoking precious memories, cherished times or deep longings. The Peoples Choice winner was Stay Close. Take a moment to sit with the image and ponder these three questions: What do you see? What do you think is going on? What does it make you wonder? Perhaps this simple exercise prompted recall of past associations and memories. Or, it brought an awareness of present longings. Art opens the closets, airs out the cellars and attics. It brings healing.

-Julia Cameron

Wishing all a wondrous fall season, June

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foodsandflavors ™~ with Lisa Prince

Back to School Made Easy with Eggs From early bus rides and packed lunches to practice after school and homework at night, busy days need fuel that can keep up. That's where eggs come in and we have you covered at NCEGG.org. Packed with high-quality protein and essential nutrients, eggs help power growing bodies, active minds, and everything on the schedule. Eggs are one of the most affordable, versatile foods in the kitchen. Whip up grab-and-go egg bites for breakfast, sweet potato snack cake for snack time, or a quick egg-fried rice dinner when the day gets away from you. These recipe creations and more can all be found at NCEGG.org

Director, NC Egg Association

PINEAPPLE FRIED RICE https://ncegg.org/recipe/sunnys-pineapple-fried-rice/

Ingredients 6 eggs (beaten and lightly salted) 3 tablespoons avocado oil 1 1⁄2 cups chopped pineapple (or premade pineapple salsa, drained) 1 cup frozen vegetables (try broccoli, carrots or mixed vegetables!) 1⁄2 cup roasted cashews 2 cups white rice (cooked and chilled) Soy sauce to taste Garlic and onion powder to taste 1 tablespoon fish sauce or tuna sauce (optional) Tom yum paste or sriracha sauce to taste (optional) 1 chopped green onion to garnish (optional)

Instructions Heat a large pan over medium-high heat. Once hot, add oil and then the chopped pineapple (or drained premade pineapple salsa) and frozen vegetables. Cook until veggies are heated through and some of the water has evaporated. Add cashews and sauté warm. Next, add white rice and stir well to combine all the ingredients. Season to taste with garlic and onion powder and soy sauce. For additional flavor, add fish sauce or tuna sauce for umami, and tom yum paste or sriracha for spice. Continue to cook and stir until the rice is hot. Push rice mixture to one side of the pan and pour beaten eggs onto the other (empty) side of the pan. Scramble until cooked through. Combine eggs into the rice mixture. Transfer to serving bowls and serve with sriracha and green onion, if desired.

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SWEET POTATO SNACK CAKE https://ncegg.org/recipe/sweetpotato-snack-cake/ A sweet little cake is just perfect for breakfast on the go or an afternoon snack. Not to mention, sweet potatoes add the perfect amount of moisture to the cake, and the pecans make this recipe pure magic.

Ingredients 3 1⁄2 cups whole wheat pastry flour or all-purpose unbleached flour 1 teaspoon baking soda 1⁄2 teaspoon baking powder 2 teaspoons cinnamon 1 1⁄2 teaspoons medium-grain kosher salt 2 cups, minus 2 tablespoons sugar 2 cups sweet potato, mashed 3⁄4 cup buttermilk, room temperature 1 cup sunflower oil or coconut oil, melted and cooled 4 large eggs 1 cup pecans, chopped and tasted (add more if desired) 3⁄4 cup bittersweet chocolate discs or large chocolate bar, chopped into large chunks (optional)

Instructions Bake 2-3 medium-sized sweetpotatoes at 400°F for 1 hour. Sweet potatoes should be soft and fragrant. Set aside to cool.

Peel and mash sweet potatoes in a medium-sized bowl. Measure out two cups of sweet potato, mash it up and set aside. (Mash should be room temperature). Toast the pecans, if not already toasted. Lower oven temperature to 375°F and bake nuts on a clean sheet pan for 8-10 minutes until dark brown. Take care not to burn them. They should be fragrant but not smell burned. Lower oven temperature again to 350°F. Grease a 9 X 13″ pan with softened butter. Using a whisk, combine all dry ingredients except sugar in a large bowl, set aside. In another large bowl, combine sweet potato mash, sugar and buttermilk. Add eggs one at a time and whisk until combined. Slowly stream in oil, and whisk until combined. Add wet mixture/sweet potato into dry ingredients, folding in together. Once ingredients are almost combined, add pecans and chocolate. Fold gently until incorporated and be careful not to over mix. Pour batter into a greased cake pan and bake for 45-50 minutes, or until the cake is set. It should be dark golden brown on the top and the center of the cake should spring slightly when pressed. Cool completely for 20-30 minutes before serving. Recipe courtesy of the North Carolina Sweetpotato Commission. Developed Sweetish.

September-October 2026

foodsandflavors ™~ with Carmen Long

Family & Consumer Sciences Agent N.C. Cooperative Extension Surry & Alleghany County Centers

Autumn – Celebrating a Season of Senses I enjoy living in a place where we have four distinct seasons and look forward to the changes each time of the year brings. The colors, scents, flavors and textures of autumn are some of my favorite things. When I think of autumn, I visualize fields of orange pumpkins and fall leaves in various shades of gold, bronze, orange, and brown. One benefit of my area position with Cooperative Extension is enjoying the scenery while driving back and forth between the Surry and Alleghany County Centers that I serve. It is fun to see the Alleghany pumpkins fields and the gradual changing of the beautiful colored leaves as I come up and down the mountain. Candles in apple and pumpkin scents with hints of cinnamon remind us of some of our favorite fall baked goods. There are so many delicious apple and pumpkin treats from muffins, to cookies, cakes and pies. Soups, stews, and chili are common fall menu items at our home. There is nothing like warming up with a bowl of hot soup on a cool fall evening. An added benefit besides the delicious flavor is how easy it is to quickly reheat a bowl of chili or soup when you need a meal in a hurry. These pre-planned meals save so much time and effort, allowing time to do other things you need or want to do. Corduroys and sweater weather make me smile. I love the softness and comfort these clothes bring. Warm and fuzzy blankets to wrap up in at a football game or when you are snuggled up at home on a cool evening provide texture on another layer. Autumn is a special time for our senses. Take a moment to reflect on your fall favorites this season. Try this pumpkin muffin recipe for an easy fall treat which can be enjoyed for breakfast, as a snack or dessert. Have more than you need? Put cooled muffins in a freezer bag and freeze until needed. October is Pork Month. Make this pork stew recipe and meal prep what is left for a meal later in the week. The stew can also be frozen for longer storage. Remove stew from the freezer and thaw in the refrigerator for a couple of days before reheating.

Eggless Pumpkin Muffins Makes approximately 24 medium size muffins

Ingredients: 2 ½ cups flour 2 teaspoons of soda ¼ teaspoon salt 1 teaspoon cinnamon 1 ½ cups sugar 2 cups of canned pumpkin ½ cup cooking oil

Directions: Combine flour, soda, salt and cinnamon. Set aside. Mix sugar, pumpkin, and oil. Add dry ingredients and mix well. Put batter in 24 muffin papers. Bake at 375 degrees for 12 minutes.

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Favorite Pork Stew Ingredients: 1 ½ (½-inch thick) boneless center cut pork loin chops 1 tablespoon chili powder 2 (15-ounce) cans of no sodium black beans, undrained 1 (16-ounce) can fat-free chicken broth 1 (14.5-ounce) can tomatoes with green chiles 1 ½ cups frozen corn 1 medium onion, sliced 2 cloves garlic, minced or ¼ teaspoon garlic powder 1 teaspoon cumin ½ teaspoon dried oregano

Directions: 1. Cut pork chops into 1-inch pieces, and place in a bowl or zip-top plastic bag. Add chili powder and toss to coat. 2. Coat a nonstick skillet with vegetable cooking spray and place over medium-high heat. Cook pork, stirring frequently, for about 3 minutes, until browned. 3. Transfer pork to a large Dutch oven. Add black beans, broth, tomatoes and chiles, corn, onion, garlic, cumin, and oregano. Cook over medium-low heat, covered, for 45 minutes. 4. Uncover and cook for 15 to 30 minutes. Yield: 8 to 10 servings.

Slow Cooker Favorite Stew: Brown pork as directed; transfer to a 4-quart slow cooker. Add black beans, broth, tomatoes and chiles, corn, onion, garlic, cumin, and oregano. Cook on HIGH 3 to 4 hours or LOW 6 to 8hours. Combine 3 tablespoons flour with ¼ cup cold water, stirring well with a fork. Add to the pork mixture; cover and cook for 30 more minutes.

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September-October 2026

foodsandflavors™~ Gluten Free with Peggy Isenhour

September and October are special because they bring the beautiful transition from late summer into full autumn. The months are often associated with cooler weather, harvest season, cozy traditions, colorful decorations, comfort foods, football, festivals and family gatherings. In North Carolina, we think about mountain trips, apple festivals and visiting pumpkin patches as the weather begins to cool. My favorite festival is the Autumn Leaves Festival in Mt. Airy October 9-11. Handmade arts and crafts, fall foods, more than 200 vendors and some bluegrass and old time mountain music are enjoyed. The Brushy Mountain Apple Festival is held in North Wilkesboro on October 3. Fresh apples, cider, dried apples and plenty of craft and food vendors are enjoyed by close to 100,000 visitors, making it one of the largest one day arts and crafts festivals in the Southeast. Popular fall foods include pumpkin bread, apple pie, chili and soups, hot cider, pumpkin spice desserts and pecan treats and caramel desserts. Apple Yam Yums is the perfect side dish for fall. Few side dishes capture the flavors of fall like apples and sweet potatoes. The toasted marshmallows on top of this dish bring back childhood memories of my mom’s sweet potatoes with marshmallows on top. Whether served at a holiday feast or alongside a weeknight meal, this combination celebrates fall. This dish is naturally gluten free so no substitutions are needed.

Happy Fall! Blessings

Apple Yam Yums Ingredients 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/3 cup chopped pecans 2 apples, peeled and sliced 2 (17 oz.) cans yams, drained 4 tablespoons butter or margarine 2 cups miniature marshmallows

Instructions Preheat the oven to 350º. Combine brown sugar, cinnamon and pecans in a large bowl. Mix in apples. Alternate layers of apples and yams in a 1 1/2-quart buttered casserole dish. Dot butter or margarine over apples and yams. Cover. Bake for 35 to 40 minutes. Sprinkle with marshmallows and broil until lightly browned.

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HOW IT WORKS: 1. CALL IN ADVANCE TO SCHEDULE REPAIRS

336-468-0211 TUE, WED, THU 9-5

2. Place your project IN A BOX* (NOT A BAG) 3. Place your PAYMENT INSIDE* the BOX 4. Place the LABEL on the OUTSIDE* of the BOX 5. TAPE THE BOX SHUT * 6. Drop off the box at your local DROP OFF LOCATION by the DAY BEFORE* the pick-up day

* Please follow ALL these directions to ensure that nothing is lost from your project. WHAT NEEDS TO BE DONE? ___________________ _____________________________________________ Drop Off locations: NAME: ______________________________________

1st Thursdays - Mo’s Boots and Carhart: Boone, W Jefferson, & Newland 2nd Thursdays – Wilkes County Hardware, N Wilkesboro

ADDRESS: ___________________________________ _____________________________________________ 3rd Thursdays – HG Greene: Ronda and Jonesville Yadkin Valley Quilts: Elkin

PHONE: _____________________________________ DROP OFF LOCATION: _________________________

4th Thursdays – Red Hill General Store: Hillsville, VA Harmon’s Western Wear: Woodlawn, VA

September-October 2026

foodsandflavors™~

Apple Citrus Crisp

with ShaRee Parker

6 cups peeled, cored and sliced apples (Granny Smith or Gala work well) 1/2 cup light brown sugar 2 tablespoons cornstarch 1 teaspoon cinnamon Zest and juice from 1 orange Zest and juice from 1 lemon 2 teaspoons vanilla extract 1 tablespoon apple brandy Spray a deep-dish casserole dish with vegetable oil spray. Place sliced apples in a large bowl. Combine light brown sugar, cornstarch, and cinnamon in a small bowl. Stir in orange juice and zest, lemon juice and zest, vanilla extract, and apple brandy. Stir the brown sugar mixture with the apples until well coated. Place apples in the prepared baking dish. Cover with foil and bake at 350 degrees for approximately 45 minutes. While the apples are baking, prepare the topping.

Topping: 3/4 cup all-purpose flour 1/2 cup old-fashioned rolled oats 1/2 cup light brown sugar 1 teaspoon cinnamon 1/2 cup butter, room temperature 1/2 cup chopped pecans 1/2 cup chopped walnuts 1/2 cup white chocolate chips Whisk together the flour, oats, brown sugar, and cinnamon in a medium bowl. Cut in the butter with a pastry blender until combined. Add the pecans and walnuts and mix until well combined. Set aside the white chocolate chips. Remove the apple mixture from the oven. Spread the topping over the apples and return to the oven. Bake for approximately 35-40 minutes or until golden brown. Remove from the oven and sprinkle with white chocolate chips. Return to the oven and bake for approximately 5 minutes or until the white chocolate chips have turned a golden brown. Remove from the oven and let sit for 10 minutes before serving. The orange zest and lemon zest add a citrus twist to the traditional apple crisp. The combination of pecans and walnuts pair well with the apples. If desired, serve with vanilla or butter pecan ice cream. This is a great recipe for the fall. Enjoy!

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foodsandflavors ™~ with Chelsea Johnson

Family & Consumer Sciences Agent N.C. Cooperative Extension Yadkin County Center Cooperative Extension Chelsea_Johnson@ncsu.edu Follow along on Facebook @YadkinCountyFCS

Preserving Fall Flavors Canning is a time-honored method of food preservation that allows people to enjoy seasonal produce year-round while minimizing food waste. As food and safety regulations evolve, the importance of proper canning techniques has become more apparent. Preparation is essential when it comes to canning. It is crucial to ensure that all equipment is clean and sterilized. Jars should be boiled or run through a dishwasher on a high setting to eliminate any bacteria. Additionally, it is important to understand the differences between boiling water bath canning and pressure canning. Most fruits and high-acid foods can be safely processed using a boiling water bath; however, low-acid foods require a pressure canner to reduce the risk of botulism. Water bath canning is a popular method for preserving high-acid foods, such as fruits, jams, jellies, pickles, and tomatoes. This technique is straightforward and ideal for beginners, allowing you to enjoy the flavors of summer even during the colder months. Make sure your water bath canner is large enough to accommodate the number of jars you are processing. If you live at a higher altitude, adjust the processing time according to altitude recommendations to ensure proper sealing. Pressure canning is a vital technique for safely preserving low-acid foods, such as vegetables, meats, poultry, and fish. Unlike water bath canning, which is suitable for high-acid foods, pressure canning uses steam under high pressure to reach higher temperatures. This method effectively eliminates bacteria, yeasts, and molds that can cause spoilage. Low-acid foods require temperatures of 240°F or higher to destroy harmful microorganisms, including Clostridium botulinum, which can thrive in low-acid environments. Pressure canning is essential for ensuring the safety of these foods by achieving the necessary temperature to prevent foodborne illnesses. Whether pressure canning or water bath canning, always follow tested recipes from trusted sources, such as the National Center for Home Food Preservation, or local extension services, to ensure food safety.

Apple Butter Use Jonathan, Winesap, Stayman, Golden Delicious, Macintosh, or other tasty apple varieties for good results. 8 pounds apples 2 cups apple cider 2 cups vinegar 2¼ cups white sugar 2¼ cups packed brown sugar 2 tablespoons ground cinnamon 1 tablespoon ground cloves Yield: About 9 to 10 pints Procedure: Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart jars need not be pre-sterilized. Adjust lids and process according to the recommendations in the table below. Recommended process time for Apple Butter in a boiling-water canner on page 33.

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Tomato Jam (Spiced) with powdered pectin 3 cups prepared tomatoes (prepare about 2¼ pounds tomatoes) 1½ teaspoons grated lemon rind ½ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ cup lemon juice 4½ cups sugar 1 box powdered pectin Yield: About 5 half-pint jars

Procedure: To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in a saucepan and heat slowly to simmer, stirring constantly to prevent sticking and burning. Cover and simmer for 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves. To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. Recommended process time for Spiced Tomato Jam with Powdered Pectin in a boiling water canner:

Tomato jam

Apple Butter

These recipes were obtained from the UGA National Center for Home Food Preservation. https://nchfp.uga.edu/

September-October 2026

foodsandflavors ™~ As the crisp autumn air settles in and the leaves turn to gold, our cravings naturally with Virginia Lopez

shift toward comfort. There is no better way to welcome the cooler days of September and October than with a steaming bowl of soup to warm you from the inside out. Autumn is the peak harvest season for sweet carrots and hearty winter squashes, making them the perfect centerpiece for this simple yet delicious Mediterranean soup. Budget-friendly and versatile, carrots are the ultimate kitchen staple, and this recipe is a great way to use them up before they go bad. Enjoy this vibrant soup hot or chilled, and easily customize it to your taste. Lemongrass and Kaffir lime leaves (available at Asian markets) add a bright, aromatic twist, but you can easily skip them. Finish your bowl with toasted almonds or pumpkin seeds, or swap the carrots for butternut squash.

Carrot Ginger Soup Family & Consumer Sciences Agent NC Cooperative Extension Forsyth County Center https://forsyth.ces.ncsu.edu/

Serves 4 Serving Size: 1 ½ cups of soup Prep Time: 30 minutes Cook Time: 30-45 minutes Total Time: 1 hour

Ingredients 1 tablespoon olive oil 5 cups of roughly chopped carrots 1 large onion, chopped ½ teaspoon salt 2 stalks of fresh lemongrass, use the bottom white part only, chopped or you canuse 2 teaspoons of lemongrass paste (optional) 4 cups low-salt or unsalted chicken or vegetable stock 1 teaspoon Thai red curry paste (found in the international section of the grocery store) 1 tablespoon grated ginger (more to taste) 2 Kafir lime leaves (optional) Juice from 1 lime Plain yogurt for topping

Directions 1. Heat oil in a large soup pot or Dutch oven. Add the carrots, onions, lemongrass (if using), and salt, and cook until tender over medium heat (about 15 min.). Do not let the mixture brown; adjust heat as needed or add a bit of water. 2. Add the stock, curry paste, ginger, and lime leaves (if using). Cook for about 20-30 minutes until very tender. 3. Remove the lime leaves. 4. Puree with a handheld blender, or in batches in a blender, or in batches in a food processor. 5. Add the lime juice and adjust the seasoning. 6. Top with yogurt and serve with lime wedges. Nutrition Information per Serving Serving Size: 1 ½ cups Vegetables: 1 cup Fruits: 0 cups Calories: 100 calories Carbohydrates: 14 grams Fiber: 3 grams Protein: 4 grams Fat: 3 grams Sodium: 123 mg (sodium will vary based on the broth you use) This recipe is adapted from MedInsteadofMeds.com, a trusted resource used by N.C.Cooperative Extension to promote healthy eating habits that help prevent and manage chronic diseases

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Enjoy this recipe for Mom’s Pimento Cheese from the Best Yadkin Valley Cooks Cookbook! Want your own FREE copy of this great cookbook? See page 51 for more information!

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Mom’s Pimento Cheese 2 sliced pimentos (4-ounces) 1 pound mild cheddar cheese, cubed 1 (8-ounce) block Monterey Jack cheese, cubed 12-ounces Bread and Butter chip pickles Mayonnaise to your preferred spreading texture Salt & pepper Cube the cheese and mix in a grinder with pimentos and pickles-I use half of a 24-ounce jar of pickles. (If you like spiciness substitute Zesty Bread and Butter pickles from Vlasic). Mix lightly with a fork. Then add two Tablespoons of pickle juice and enough mayonnaise to make it the way you like it to spread. Add salt and pepper to taste. NOTE: I enjoy adding 1 packet of Sweet n Low after mixing for a mellowing of flavor.

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Stephen Guthrie grew up in Pennsylvania and fondly remembers his mother’s pimento cheese. Retired from the military, he and his wife, Song, moved to North Carolina to be near his son and his family. Stephen uses this recipe as an appetizer but since it’s easy to make,and lasts for days, it also makes some terrific sandwiches for picnics or lunch boxes.

September-October 2026

Wellness

Food Safety: A Key Ingredient!

September is National Food Safety Month. Most of us probably go into restaurants and eat or to the grocery store and choose foods without much thought. And we may continue that lack of thought or care when home with our fresh meats, fruits, and vegetables. The national observance occurs as an education around food safety. I’m sure most of us have heard stories of illness outbreaks in areas of the country from contaminated or improperly handled food. This is true from the time the food is grown and/or harvested until it is prepared and eaten or stored. The National Food Safety month observance is brought to us by the National Restaurant Association, but food safety isn’t just about when we eat out, it’s important at home too! What’s your part in keeping you and your family safe? FoodSafety.gov is a great and simple resource. This is a project partnering with the US Department of Agriculture (USDA), the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC). This website pairs food safety down to four simple steps: clean, separate, cook and chill. Let’s take a look at each step closely.

Jessica O. Wall, MPH Director, Yadkin County Human Services Agency Medical Clinic and Wic jwall@yadkincountync.gov 336-849-7588

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Clean: Germs that cause illness can live in a variety of places and environments. Be sure to wash everything that will come in contact with your food, including your hands. Washing your hands should always be your first step in food preparation. Also make sure all your equipment and tools, like cutting boards are properly cleaned. Also make sure your work surface, like you counter, is clean too! Always pre-wash fruits and vegetables before cutting or preparing, but don’t go so far as to clean them with soap or other cleaners. You may not get all of that off, and it’s not safe to eat. Just rinse under cool running water. However, you should never wash meat,

poultry or eggs! Washing meat before cooking or preparing them actually increases the chance of spreading germs. Separate: It’s important to keep raw foods like meat, poultry, and eggs away from ready to eat foods like fruits and vegetables. But how? From the very beginning, at the grocery store, keep meats, poultry, and eggs away from other foods. You should continue to keep them separate in the refrigerator too. Meats should be stored in something that will prevent leaking. Also, you should store eggs in their original container and not in the door. The door doesn’t keep temperature as well as other areas of the refrigerator because it’s opened and closed so much. Continue this separation during prep. Have a separate cutting board, and utensils like knives, for the two different types of food. This prevents contaminating the fruits and vegetables with any germs that may be on the meats. Only mix raw meats with fruits or vegetables if the recipe calls for it when cooking things like stews, roasts, or in the slow cooker. Once you are done marinating food, throw out the marinade; don’t use it on cooked or ready to eat foods! Cook: Always think about temperature. Food should be stored in the refrigerator below 40 degrees. Forty to 140 degrees is referred to as the “danger zone” in food prep. This is a range where the bacteria can begin to thrive and the temperature is not high enough to kill it. Cook foods to at least 140 degrees, and keep hot foods hot. Allowing foods to cool brings the temperature back into the danger zone, where bacteria can begin to thrive again. When reheating food, it is recommended that you get the food up to 165 degrees. Keep a food grade thermometer on hand to make sure you have reached the recommended cooking temperatures for your meal. Chill: Refrigerate your food promptly. According to FoodSafety.gov, “refrigerate perishable foods within two hours”. Perishable means it’s something that can spoil. Refrigeration prevents the growth of bacteria. Be thoughtful about where you are setting out food. If the temperature is 90 ˚F or higher, like if you are serving outdoors, cut that time down to one hour. Get your leftovers and food set out for consumption back into the refrigerator quickly. Also, never thaw or marinate food at room temperature. Your best chance at decreasing food illness is to thaw meat in the refrigerator. According to the USDA, cold water thawing “is faster than refrigerator thawing but requires more attention.” For this method, place the item in a leak-proof bag or container and place in cold tap water. Check routinely, every 30 minutes or so, and promptly prepare thawed meats. Another quick option is

thawing, or defrosting, in the microwave. These foods should be cooked immediately as well. And lastly, you can always cook food directly from a frozen state. This may increase your cook time, but will eliminate waiting for something to thaw. Enter USDA’s Keep Food Safe! Food Safety Basics enter a search engine or web browser. This should bring up this helpful resource for items like those mentioned above as well as tips for shopping, serving, refreezing and more. You can also find charts on cooking temperatures and cold storage. This helps with knowing when to throw food out! All these food safety steps may feel like extra work, but it’s in the best interest of you and your family. Food-borne illnesses are very serious and can even be deadly. Children, elderly, and those with a weakened immune system are more at risk, but anyone can accidentally ingest something that could make them very sick up to being admitted to the hospital or even death. These are just some small things to do to protect yourself and others!

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Meeting the Hands that Feed Us: Yadkin and Davie 4-H Visit Local Farms

4-H Agent N.C. Cooperative Extension Yadkin County Center madaline_jones@ncsu.edu

If you ask a child where our food comes from, they'll often say, "the grocery store." They're not wrong, of course. When they go shopping with their families, that's where they see their food. But how often do we think beyond the grocery store? Where does our food's journey truly begin, and what kind of work does it take to get it to our tables? That's the question Yadkin and Davie County 4-H set out to answer for their members. These counties collaborated to create a "Farm to Table" program where young people could see where their food comes from and learn how to cook with ingredients sourced directly from farms. Our first stop on our journey through farms in Yadkin County was at Hutchens Blueberry Farm in East Bend. There, youth got to pick their own blueberries for a recipe we would make later in the day. This allowed them to see a side of farming that is unique to the Yadkin County area and speak with one of the farm's owners, Margie Hutchens. Then we headed just a little down the road to Great Bend Farm, also located in East Bend, where we spoke with owner Will Anderson. He gave us a tour of his farm, where he raises a variety of animals—including chickens, hogs, goats, and sheep—alongside growing many vegetables. His farm is even expanding its services to include an on-site bakery that focuses on using locally sourced ingredients. The 4-H’ers even got to try some of their delicious baked goods. After visiting these farms, we headed back to the Yadkin County Cooperative Extension Office to cook up some yummy, farm-sourced food. We created a menu that highlighted the local produce and products in Yadkin County. We split our participants into groups based on their ages. One group made a garden salad filled with a variety of vegetables, a refreshing watermelon juice, and blueberry lemon bread. The older group of kids made hand-rolled meatballs, tomato sauce, and spaghetti. Except for a few staples, most of the ingredients utilized could be found at the farms we visited or were about to visit. After the 4-H’ers were fed, we packed up the bus again to visit the farm of one of our 4-H families, Teresa and Tim Kelly in Yadkinville. They are volunteers with our 4-H program and even have their own kids in the program. At their farm, we were welcomed by the beloved animals they raise for 4-H shows. Their children, Addison and Kyplee Kelly, even showed off their show chickens and rabbits to our group. Teresa then showed us around the farm, where they raise goats, grow their own vegetables, and cultivate a beautiful array of wildflowers. We ended our day at the Yadkin Farmers Market. There, the youth were challenged with a scavenger hunt to interact with the vendors and learn about their farms. They were able to connect with many different

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vendors, including those selling vegetables, eggs, honey, preserves, soaps, meats, and so much more. The 4-H’ers highly enjoyed this challenge, and some even bought items to take home to their families. The 20 young people who attended this event saw firsthand where much of their food comes from and the hard work it takes to run these kinds of operations. We hope that when the 4-H members who attended this event are asked, "Where does your food come from?" they will now reply, "From a hardworking farmer that I am grateful for."

Organizers of this event: 4-H and Youth Development Agents, Madaline Jones (Yadkin) and Abby Williams (Davie) Horticulture Agent, Kellee Payne (Yadkin) Helpers included: Livestock Agent, Mackenzie Hall (Yadkin/Davie) Davie Program Assistants, Mary Grace Morrow-Johnson and Cayleigh Shaw

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Home & Garden

Harvesting Hope: The Impact of the Yadkin Farmers Market and Donation Station

WRITER/PHOTOS Kellee Payne Commercial and Consumer Horticulture Agent N.C. Cooperative Extension Yadkin County Center kellee_payne@ncsu.edu Facebook @YadkinCountyHorticulture

September and October bring a welcome transformation to the Yadkin Valley as the scorching humidity of summer finally breaks, giving way to crisp mornings and clear mountain views. While this time of year marks the transition toward cooler days, the local community remains vibrantly connected through its agricultural roots. Beyond our backyard plots and family gardens, our collective agricultural efforts connect directly with the broader community at the Yadkin Farmers Market. Located right behind the Yadkinville Community Park at 1141 Tennessee Street, this bustling local market serves as a central gathering place for families, growers, and neighbors to celebrate the best of each season’s harvest. It is a place where you can directly support our hardworking area farmers while stocking your own kitchen with the freshest seasonal produce, handmade goods, and local treats. The market is also home to an inspiring community partnership that changes lives right here in the valley. Through the NC Cooperative Ex-

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tension’s Donation Station program, co-coordinators of local food initiative in the county, Kellee Payne and Chelsea Johnson spend market days sharing crucial information about local food systems and helping to bridge the gap of local food insecurity by actively turning community generosity into fresh, nutritious meals for our neighbors in need. Building on the incredible foundation laid during the 2025 season—which successfully procured 366 pounds of fresh produce, spent 945 dollars directly with local growers, and served 5,830 individuals—the current 2026 season is already going incredibly strong. This continuous momentum highlights the deep generosity of our community members who return to the market week after week to make a difference. The program functions as a beautifully efficient cycle: market-goers donate either fresh produce purchased from our local vendors or contribute monetary funds that are immediately spent with local Yadkin farmers to purchase more food. This ensures that our agricultural economy is directly supported while high-quality, nutrient-dense fruits and vegetables are funneled straight to families in need. None of this vital work would be possible without the incredible spirit of our community, and we want to extend a

heartfelt thank you to our exceptionally generous donors. Whether you have dropped a few extra pieces of produce into the donation bin or contributed your change at the table, your kindness is the backbone of this program. Every single donation represents a direct hand extended to a neighbor in need. Ultimately, the fresh bounty gathered at these stations is delivered to Yadkin Christian Ministries, helping to address the needs of low-income households and individuals who do not have reliable access to affordable, nutritious food. To keep this wonderful momentum alive through the end of the season, we invite everyone to come out and experience the market firsthand. Visiting the market is one of the easiest and most enjoyable ways to make a tangible difference in the valley. The Yadkin Farmers Market is open every week on Tuesdays from 3:00 p.m. to 6:00 p.m. and on Saturdays from 9:00 a.m. to Noon, running all the way through September 29th. While the market itself is open weekly, the Donation Station will be set up for its final dates of the season on Tuesday, September 1st and Tuesday, September 22nd. We hope you will come out to fill your tote bags with the best seasonal offerings, chat with local growers, and stop by the Donation Station. By choosing to support local growers at the market or dropping off extra produce, our community members become part of a wonderful web that nourishes the entire valley long after the traditional summer harvest draws to a close. Our office is an equal opportunity provider, so if you have any questions related to horticulture, please contact Kellee Payne at kellee_payne@ncsu.edu or 336849-7908.

1141 Tennessee Street Yadkinville Tuesdays 3 pm - 6 pm Saturdays 9 am - 12 pm Final Dates for Donation Station 2026 Tuesday, September 1st Tuesday, September 22nd No market on Saturday, September 19th due to the Yadkin Valley Harvest Festival. But look for some of our farmers market vendors at the Harvest Festival in downtown Yadkinville! Final 2026 market on Saturday, Sept 29th. September-October 2026

Growing the Next Generation: How Ag Awareness Days are Planting Seeds of Success in the Yadkin Valley

Mackenzie Hall Area Livestock Agent N.C. Cooperative Extension mackenzie_hall@ncsu.edu Davie County Center (336) 753-6100 / davie.ces.ncsu.edu Yadkin County Center (336) 849-7908 / yadkin.ces.ncsu.edu In the heart of the Yadkin Valley, agriculture isn't just an industry, it is the bedrock of our economy, the history of our land, and the identity of our community. However, even in our rural corners, a growing gap has emerged between the farm and the classroom. Today’s youth often see agriculture as an abstract concept rather than a living, breathing sector that sustains their daily lives.

Every year, N.C. Cooperative Extension centers in both Yadkin and Davie Counties take major strides to bridge that gap, transforming a local arena into outdoor classrooms for nearly 900 second-grade students. Bringing the Classroom to Life The goal of these events was simple but vital: bridge the gap from the child to the farm and take the North Carolina Essential Standards for second-grade science, which focus on animal, insect, and plant life cycles, and move them out of the textbook and into the field. In Yadkin County, the 2026 Ag Awareness Day welcomed 449, and in Davie County, 454 students and teachers attended Davie Farm Animal Day. Again this year, both programs expanded their reach to include local homeschool families, ensuring that every child in the region had access to this vital hands-on education. Living Classrooms Instead of just looking at diagrams, students stood before active bee hives to learn about pollinators and came faceto-face with beef and dairy cattle, goats, lambs, poultry, and equine favorites like horses and donkeys. The variety of the program ensured there was something for everyone: Interactive Science: From specialized stations on veterinary care to "Soil & Water" conservation, students learned the technical side of farming. Hands-On Skills: Many children experienced the joy of

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planting their own seeds or enjoying a traditional hayride learning about field crops for the first time. Healthy Lifestyles: Both counties integrated nutrition through "MyPlate" games and high-energy "Ag Olympics" relay races, teaching kids that healthy food starts on the farm. Mentorship and Community The success of these days relied on a massive collaborative effort. A major highlight in both counties was the peer-to-peer education. High school students, FFA members, and 4-H’ers served as presenters, sharing their personal passion for agriculture with the younger children. The impact was clear to the educators in attendance. In both counties, 100% of surveyed teachers reported that their students were fully engaged and that the information was perfectly tailored to their level. As one Davie County educator noted, “I love that the high school students got involved! The kids explaining the cows did amazing.” A Yadkin County teacher echoed that sentiment, praising the "great interaction between leaders and children." A Harvest for the Future Why do these days matter so much? Cultivating an informed citizenry from a young age is paramount to the long-term prosperity of the Yadkin Valley. By fostering an early appreciation for agriculture, we aren't just meeting school standards, we are building a future workforce and ensuring that our community remains a place where farming is understood and valued. By transforming abstract classroom standards into tangible experiences, like petting a donkey, seeing a queen bee, or smelling fresh hay, the N.C. Cooperative Extension is ensuring that the next generation remains connected to the industry that sustains us all. As the seeds planted this spring begin to grow, the future of agriculture in the Yadkin Valley looks brighter than ever. Contact: Find your local County Cooperative Extension Center at https://www.ces.ncsu.edu/countycenters/ for assistance with your Agriculture, Family and Consumer Science and/or 4-H Youth Development needs. From your county's website, scroll down to the bottom of the page, to the "Let's Stay in Touch" section on the right, click "Subscribe by Email" to subscribe to their email newsletter.

September-October 2026

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●Leaky foundations and damp walls are more than just a nuisance-they're a warning. Water damage can weaken your foundation, promote mold growth, and lead to costly repairs. ●Protect your home with professional basement sealing and keep your foundation dry, safe, and mold-free. ●Our expert team seals cracks, waterproofs walls, and keeps moisture out, saving you thousands in future repairs.

336-624-8357

Scott Duckworth with Mitchell’s Nursery & Greenhouse Cool morning air. Drying, crisp falling leaves. The last cut of summer grass. These are all indicators of one thing: it's time to plant. Fall is quietly the best season for putting trees and shrubs in the ground in our growing zone, and if you share your yard with a dog who investigates everything or a cat who treats shrubs as a jungle gym, it's also the right time to think carefully about what you're planting. Why is fall the better planting window? Everyone rushes to the nursery in spring, but the soil in October is actually working harder for you. The ground is still warm from summer, holding onto that heat well into the cooler months, while the air above it has cooled off. That combination lets roots spread out and settle in without the plant spending energy pushing out new leaves or flowers. By the time next summer's heat arrives, a fallplanted tree or shrub has already established a foothold, which means less watering and less stress for both of you. You're essentially giving the plant a five- or six-month head start before it has to do any real work. The pet question nobody thinks to ask Here's the blind spot: most people research sun exposure, soil drainage, and mature size before they buy a plant. Almost nobody asks whether it's safe for the pets who will be sniffing, chewing, or napping under it. And the assumption that "if it's sold at a nursery, it must be fine" isn't a safe

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one. Several extremely popular landscape plants are genuinely toxic if chewed or swallowed. A few to be careful with if you have a curious pet: azaleas and rhododendrons (common all over this region and toxic enough to cause serious symptoms), sago palms (every part of the plant is dangerous, particularly the seeds), yew, oleander, and true lilies, which are especially dangerous for cats. Boxwood, hydrangea, and holly berries fall into a middle category, mildly toxic, usually causing an upset stomach rather than an emergency, but worth knowing about if you've got a dog who eats first and asks questions later. What to plant instead The good news is there's no shortage of trees and shrubs that look just as good in the landscape and won't send you to the emergency vet clinic. Eastern redbud is an understory tree with pink-purple blooms in early spring and heart-shaped leaves the rest of the year. Handles part shade well. River birch is fast-growing, with peeling, papery bark that adds texture to the yard even in winter. Southern magnolia is the classic broadleaf evergreen, with glossy leaves and those big, fragrant summer blooms. Crepe myrtles are a Piedmont staple for good reason, with long summer blooming and attractive bark once the leaves

drop. Camellias are evergreen shrubs that bloom in fall or winter when almost nothing else in the yard is doing anything. Spirea and viburnum are reliable, low-maintenance flowering shrubs that fill out a bed nicely without demanding much attention.

found online, know that plant safety information isn't always consistent from one source to the next. The ASPCA's plant list is a solid, frequently updated reference, but if your pet does eat something and starts acting unwell, don't wait around comparing lists. Call your vet or the ASPCA Animal Poison Control line right away.

A few honest caveats

Where to start

None of this is a guarantee of zero risk. Even a plant on the "safe" list can cause a stomach ache if a young dog decides to eat an entire branch of it, moderation and common sense still matter. Mulch, fertilizer, and pesticide products around the base of any plant carry their own set of pet safety questions separate from the plant itself, so read those labels too. And if you're working from a list you

If you're planning a fall planting project and want to walk the beds with someone who can point out which shrubs are pet-friendly and which need a little distance from the dog run, stop by and talk to our team, or ask us about a landscape consultation. We can help you build a plan that works for your soil, your sun exposure, and the whole household, paws included.

September-October 2026

Yadkin Valley Collectors

Calling all toy farmers! Want to collect toy tractors? Already have a collection to show off? Join us for the 8th Annual Yadkin Valley Farm Toy Show on on Friday, November 6 and Saturday, November 7. The show is for farm toy enthusiasts, whether you like to set your toys on a shelf or play with them in the dirt! Vendors will be there with new and vintage farm toys, and farm toy displays by kids and adults are always a hit! The show is held at Myers Auction Services in East Bend and we hope to see you there! Farm toy displays like this one take many hours of work. Thanks Eli for letting us share this photo!

8th Annual Yadkin Valley Farm Toy Show Friday, Nov. 6 6 pm -9 pm Saturday, Nov. 7 9 am - 2 pm

BUY - SELL - TRADE Open to the public!

Farm Toys, Pedal Tractors, Construction Toys & More! Admission: $5 Children under 12 free w/adult

Myers Auction Services For more information, check out the 1105 Flint Hill Road Yadkin Valley Farm Toy Show Facebook page, or contact East Bend, NC Mark Williams, 336-469-4980

Dustin Calloway, 336-469-0420

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You asked, and we listened!

You can now SUBSCRIBE to Yadkin Valley Magazine! Subscriptions will begin with the November-December 2026 issue, so be sure to order yours soon! A subscription makes a great gift, too! t-Oct 26 Working

Copy 9.qxp_1

September-October

2026

s Now Available zine Subscription Yadkin Valley Maga Details! See page 51 for

WAYS TO SUBSCRIBE 1. Mail in the form below with your payment by check 2.Visit yadkinvalleymagazine.com to subscribe online OR 3. Come see us at one of the following events to subscribe in person and receive a FREE Yadkin Valley Magazine cookbook! (Offer not available for mail-in or online subscriptions.) Yadkin Valley Harvest Festival September 19, 10 am -3 pm, Downtown Yadkinville

Get a free copy while supplies last!

Yadkin Valley Pumpkin Festival September 26, 9 am - 4 pm, Downtown Elkin

Subscribe for yourself, or give someone the gift of Yadkin Valley Magazine! Yadkin Valley Magazine will still be available at all your favorite locations, but now you can choose the convenience of having it delivered to your home! (Yes, the magazine is still free. However, postage and supplies aren’t, so the cost of a subscription offsets those costs.)

Mail this form with a check to: Yadkin Valley Magazine PO Box 2077 Yadkinville, NC 27055

Please mail a subscription to: Name__________________________________________ Address________________________________________ City________________________State_____ZIP________ 1 year subscription, 6 issues for $28.00

You may also order online at yadkinvalleymagazine.com September-October 2026

September 12 BBQ Chicken Plates October 17 Boston Butts Sale (pre-order/pick up)

Sept-Oct 2026 September 11 Lawnmowers 7 pm September 12 Antique Tractors 3 pm October 2 Lawnmowers 7 pm October 3 Antique Tractors 3 pm October 10 Carolina Truck & Tractor Pullers 5 pm **Dates subject to change or cancellation**

Roundhill Farms 4000 McKnight Road Boonville NC 27011

Yadkin Valley Pullers 52

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Small Changes...

Big Impact

Why Refill? Less Plastic Waste Create less trash by shopping for refillable items, such as laundry detergent, dish soap, body wash, and more!

Reduce Reuse REFILL!

Yadkin Valley’s Mobile Refillery

Clean, Non-Toxic Ingredients Refill Carolina carries products that are safe for your family and for the environment.

Rebecca Williams Refill Carolina refillcarolina@gmail.com

COME SEE US AT THESE UPCOMING EVENTS! September 19 Yadkin Valley Harvest Festival Downtown Yadkinville

September 26 Kennedy Family Farms 949 Ijames Church Road Mocksville, NC,

Follow Refill Carolina on social media for additional dates as they are confirmed. September-October 2026

Friday Night Lights Just won’t be the same...

Joel Hooper of WIFM Radio in Elkin began his broadcasting career in 1993. He would call the 1994 football season before heading off to college, then made his return to local radio in 1997 at the Wilkesboro station WWWC. In 1998 he came back to WIFM, and has called Friday night football ever since. Joel says that as a kid when he was 8, 9, maybe 10 years old, he would watch games with the volume all the way down, using a tape recorder to record himself calling the games. Oh, to find one of those tapes! A memorable moment came at the end of that 1998 season. Starmount High School played in the state championship at Kenan Stadium, and along with Marty Hampton, Hooper was in a college press box calling a game for the first time. He said he distinctly remembers that the game was at 11 am, and that calling an entire game while it was daylight was very different than the nighttime games that he was used to. That wouldn’t be his only championship game. Through the years he has also called fifteen football championship games including Elkin, Mt. Airy, and East Surry High Schools. And that is just football. In addition, Joel has called state championship games three times for men’s basketball, nine times for women’s basketball, three for baseball, and ten for softball. His 40th championship game was this past spring when he called the women’s basketball game at Lawrence Joel Veterans Memorial Coliseum. There will be no more championship games for Joel

Hooper, as he has earned a well-deserved break from Friday night sports after calling 458 football games and over 2,000 games total. He has not missed a Friday night game since 1998, and says it is time to pass the mic. You will still hear him on WIFM afternoons, and he will continue to do the Bojangles sports report. But his wife gets him back on Friday nights now. Joel told me that one of the best parts of the job was to hear from those who listened to him announce the games. Maybe it was a player’s grandparent who could no longer make it to the stadium. Or a someone who lived far away but could listen on wifmradio.com. For that matter, he has had military personnel tell him they listened from Afghanistan! A lot has changed since 1998. He also enjoyed being a part of all aspects of the game. He has interviewed band members and cheerleaders. He has seen Homecoming Queens crowned. He has had the opportunity to be a part of the community for more than a dozen local high schools. Oh, and he got to call more high school state championship games than anyone else in North Carolina. Joel appreciates the people who have helped him along the way. None of this would have been possible without his faith and his family, especially his “lovely wife Leslie” as he calls her. Of course, the student athletes and coaches...parents and his fellow announcers...many people helped that little boy with a tape recorder to grow up and do what he loved.

Top Left: Joel and Marty Hampton, 1998 Top Center: Gary York, Barry Byrd, Joel Hooper and Steve Owings after Joel’s 400th football game broadcast. Top right: Joel with fellow WIFM broadcaster Daron Atkins, Duke’s Wallace Wade Stadium Far left: Calling the plays at Kenan Stadium Left: Joel’s last Friday night football game, Starmount v. Murphy, Dec. 2026

September-October 2026

Connected to Community: Surry Communications Celebrates 75 Years of Service and Innovation For 75 years, Surry Communications has helped connect the people, businesses, and communities of Surry County. Founded in 1951 to bring dependable communication services to rural areas, the locally owned company has evolved from traditional telephone service to a modern fiber network while keeping its focus on personal, community-centered service. That local connection remains central to the company’s identity. Richie Parker has emphasized that employees live, work, and raise their families in the same communities they serve. Customers are treated as neighbors, and decisions are made by people who understand the area and its needs firsthand.

Connecting Surry County to Opportunity Reliable high-speed internet now supports nearly every part of daily life, from education and remote work to healthcare and business growth. Telehealth can reduce travel for rural patients, students depend on digital learning tools, and local businesses use strong internet connections to reach customers far beyond Surry County. Surry Communications continues investing in fiber infrastructure, network maintenance, and local expertise. Expanding fiber into areas that have historically dealt with slow or limited service is helping more residents and businesses gain the speed and reliability needed for today’s digital world.

When Connection Becomes Personal The importance of reliable service was clear during a recent winter storm, when a woman could not reach her 90-year-old father who lived alone outside Pilot Mountain. After she contacted Surry Communications, the team identified a fiber issue and dispatched a technician despite

difficult road conditions. Service was quickly restored, allowing the family to reconnect during a stressful situation. Stories like this show why connectivity is about more than technology. A dependable connection can mean a student finishing an assignment, an employee joining a meeting, a patient speaking with a healthcare provider, or a family member checking on someone they love.

Investing in the Community Surry Communications also supports local schools, organizations, events, food drives, and toy drives. During major gatherings, the company can deploy a mobile fiber connectivity unit to increase capacity and improve bandwidth for attendees. A partnership with the Greater Mount Airy Chamber of Commerce, Mount Airy Tourism Development Authority, Mount Airy Downtown, Inc., and the City of Mount Airy also introduced a Calix SmartTown Wi-Fi network. The network provides reliable wireless access for residents and visitors and supports major events such as Mayberry Days and the Autumn Leaves Festival.

Building the Next Chapter As Surry Communications marks its 75th anniversary, the company continues looking ahead. Plans to expand fiber, strengthen network capabilities, and explore new technologies are paired with the same commitment to local service that has guided the organization since 1951. Technology may have changed dramatically, but the mission remains familiar: provide reliable connections, serve customers personally, and reinvest in the community. By combining modern infrastructure with local accountability, Surry Communications continues helping keep Surry County connected to people, services, and opportunity.

Equipment and technology may have changed, but Surry Communications has maintained a commitment of service to the community for 75 years.

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

Yadkin Lumber Company, Inc. 800 North State Street Yadkinville, NC (336) 679-2432 Monday-Friday 7:304:30 Saturday 7:30-12

Since 2021, County Line Plumbing has served Stokes and surrounding counties. Owner Stephen Eads is committed to providing the community with excellent service in a timely manner. Whether you have a plumbing emergency that requires a quick repair or you need to replace plumbing lines, a water heater, or a pump, County Line Plumbing provides quality service you can trust. In addition to typical residential and commercial plumbing services, they offer No Dig Pipe Replacement. If your water, sewer, or drainage pipes are damaged or aging, they can replace them from the inside out! That means no mess from digging and less disruption for this plumbing upgrade! Consultations are always free, so schedule yours today!

County Line Plumbing owner Stephen Eads and his staff are your neighborhood plumbing professionals! For same or next day service, call or schedule online at your convenience. 336-983-0050 countylinepblg.com

September-October 2026

Farmland Preservation in North Carolina and the Yadkin Valley

North Carolina has 8 million acres of working farmland and forest. Development is taking those acres at an alarming rate. In the U.S., only Texas is losing more acres each year to development than North Carolina. The Yadkin Valley is not immune to this loss. The Piedmont Land Conservancy is one organization that works to protect farmland and other natural land in the northern Piedmont, serving Surry, Yadkin, Stokes, and Forsyth Counties, as well as other counties farther east. Since 1990, they have preserved 33,000 acres. Farther west, including parts of the Yadkin Valley, Blue Ridge Conservancy has protected over 22,000 acres in the last 30 years, including lands with scenic and ecological value as well as farmland conserved. So, if you are not a farmer, why does it matter? Whether you grow your own food or

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not, we need adequate land so that food is available. More and more folks like to have access to locally grown food, too, so losing farmland affects that availability. Protecting these acres does more than preserve farmland. Acres adjacent to water resources protect water quality so that we all have adequate clean drinking water.

Native plants and animals have space to thrive. For those who enjoy outdoor adventures, places to hike, ride and paddle are protected. Even for economic developers, preserving the green spaces and quality of life that draw people to North Carolina is important. When farmland, forests, and other natural spaces give way to residential, commercial or industrial development, the likelihood of flooding increases. Paved surfaces and more rooftops lead to more water runoff, with less soil to soak up excess water. In North Carolina since 1986, the Voluntary Agriculture District Program has enrolled over 12,000 farms statewide protecting almost 900,000 acres based on 2025 statistics. Earlier this year, a Farmland Preservation Advocacy Day was held in Raleigh to provide an opportunity for stakeholders to show their support for preserving North Carolina Farmland. It matters because once developed for residential and commercial use, land does not return to farming use.

Sources: blueridgeconservancy.org ncagr.gov piedmontland.org

On the Cover Tobacco at one time was grown by almost every family farm locally. Just a few acres, providing enough cash income to pay for the things that a family farm could not produce. Now, it is grown almost exclusively by only a few farmers by the hundreds of acres. Sunflowers, sometimes grown as a farm crop, but here, just for being nice to look at, and maybe enticing for some bees. Corn-in the background-like tobacco, is a common crop in the Yadkin Valley. Three distinct plants lined up to make a perfect Yadkin Valley farm photo!

September-October 2026

These Walls Do Talk: Musings from the Cleveland Cabin, Wilkes’ County’s Oldest Standing Building “Oh, if these walls could talk,” people say. Well, of course, walls talk. One must only know how to listen. A learned man once said that the trees from which I am made are older than America itself. He is right, of course. I was born in 1779, but my logs already were sturdy and well grown. They were eighteen to twenty-four inches around, and some were up to thirty feet long. Those measurements are important, indicating that I was, and still am, a sturdy, dependable lady. My Creator made these trees years ago in the beautiful land of Purlear, North Carolina, and my builder selected them later. As the Revolutionary War was fought all around us, my builder, Captain Robert Cleveland, provided his family with solace within my comfortable walls. I am not ashamed to say I am a larger than average lady for my time. In 1798, I was believed to be the fifth largest house in Wilkes County (and the county itself covered twice as much space as it does now). “All men are created equal,” reads the document only three years older than my frame. Unfortunately, not all men were privileged to live equally. Some men enslaved

EXTERIOR OF CABIN: The cabin rests in its new location in historic downtown Wilkesboro. 60

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others, and it is a fact that my builder owned other men and their families. Captain Cleveland was a patriot fighting to free newly established Americans from Great Britain. Unfortunately, no thought was given at the time to the enslaved peoples who also fought alongside them to win that war. Five generations of the Cleveland family lived within my walls CORNER CHAIR: This chair was through the years. one of two items moved with the Captain Cleveland cabin when it was relocated to the and his descendants Wilkes Heritage Museum site. farmed the land, caught wild game, and even produced strong drinks. How fondly I remember the wonderful scents of fresh-baked breads over my hearth, as well as other delicious dishes cooked in cast iron pots. There were sounds of joy as well as sorrow. My captain married Miss Aley Mathis (a Kentucky girl said to be acquainted with Daniel Boone) and they were blessed with thirteen children. Upon her death, he married Sarah Johnson, and there followed four more babies. Days were never happier than when filled with the sounds of children laughing; nights were never merrier than when filled with fiddle tunes and lullabies. There was plenty of excitement, as well, due to the war. Uniformed men would come and go at all hours, planning attacks and rescues, and even arranging to hang several enemy soldiers from the Tory Oak. People talk nowadays about “moving house” but I can tell them a thing or two. It wasn’t just my people that picked up and left; it was me that got moved. Some folks worked to preserve me, and that meant relocating me next to a fine museum. Legislative bodies allocated taxpayers’ monies, and private individuals raised and donated money to make this complicated move happen. My beautiful logs were dismantled and carefully numbered. Thank goodness, my original stones were also numbered so that my two

Revolutionary Justice Long ago, when newly organized Wilkesborough stood on the cusp of the nineteenth century, many of its criminals teetered on the edge of a form of frontier justice. Although the newly emerging town had prison, pillory, and stocks, nothing said “problem solved” like hanging a royalist loyalist. For many colonists, the Tory Oak became a symbol of liberty. Crown sympathizers and horse thieves alike were hung from its branches. Historic accounts provide plentiful gruesome details, including some literal gallows humor. During the fight for independence from the British crown, Tories would plunder Wilkes’ colonists, who defended their persons and property vigorously. Colonel Benjamin “the Butcher” Cleveland was reputed to have captured and hung more Tories than anyone of the time. Locals called his men, “Cleveland’s Heroes” while the Tories named them, “Cleveland’s Devils.” The 250-year-old black oak had reached a height of 50 feet and a width of forty. Its massive trunk measured 14 feet around. Finally felled by strong winds in June, 1989, its wood remains soon found another purpose. The historic black oak that made history now writes its

own story. Even as a sapling from the great oak was being planted at its site, preservationists collected the senior tree’s wood. We got the woodworker in Laurel Springs, James Miller, to turn pens from the wood as a fundraiser for the Wilkes Heritage Museum,” said entrepreneur and museum supporter Sonny Church. “We had him turn and number 100 pens. We sold them as a fundraiser.” Church, the retired owner of Brushy Mountain Water Company who now oversees a chestnut orchard in Laurel Springs, has lived in Wilkes County most of his life. Local history is important to him. “You know, when you study the past and history, there’s a richness to it. It adds something to your present-day life, connecting with the past and the people that lived it,” Church said in a recent interview. “Some people could care less. But it makes me feel connected and good and that’s all I can say. “You know that old saying, ‘Those that don’t remember the past are doomed to repeat it.’” Lisa Brewer

Far left: Tory Oak, early 1900s Left: Tory Oak, 1940s Above: Sonny Church with one of the pens he made from the Tory Oak.

These Walls Do Talk: continued chimneys could be rebuilt. Only a very few of my original logs were unusable and had to be replaced. That was 1986 when the move began, and the reassembly work was completed in 1988. The years since then have been wonderful. Magnificent yellow wagons on tall, black wheels have brought schoolchildren by the thousands to see me. Sometimes those students appear to be bored, but other times you can see a spark light up within them. That’s when you know they see the importance of history’s place in their world.

And now? They’ve dressed me in the prettiest skirts! Recently, I was draped in red, white, and blue for our nation’s 250th birthday celebration. Cooking demonstrations were held to show off my hearth’s abilities. And there is other news: my builder and his brother were so famous, fighting beside General George Washington, that recently they were included in something called a television series: “Outlander.” I, myself, was featured recently on another program, “NC Weekend.” Without my builders, the country itself might have been continued on p. 62

September-October 2026

built differently. There may be an occasional cobweb at my rafters much like a stray hair from my lady’s face, but my presence is respected and appreciated. I invite you to come see the place where some of America’s earliest and most important, yet imperfect, freedom fighters lived. The Robert Cleveland Cabin is located behind the Wilkes Heritage Museum at 100 East Main Street, Wilkesboro, North Carolina, 28697. For visiting hours and other information, please visit wilkesheritagemuseum.com. Lisa Brewer is Executive Director of Carolina Bible Camp Bluegrass Festival in Mocksville, NC. She and her husband and rescue dog live two blocks from the Cleveland Cabin.

BEDS: The second floor of the cabin provided sleeping quarters for Captain Cleveland’s large family.

WELCOME MILWAUKEE! LTD is now a Milwaukee Dealer. We have a large selection of battery powered Milwaukee tools.

1073 Meadowbrook Drive, King www.ltdfarmandgarden.com 336-983-4331 M-F 7:30-5:30 • Sat 7:30-1

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September-October 2026

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Joe’s Landscaping & Nursery Is THE PLACE for all your Outdoor PLANTING NEEDS! Family owned and operated since 1964

705 Lasley Road, Lewisville 336-766-6513 Monday-Friday 7:30-4:00 Saturday 8:00-12:00

NO OTHER MATTRESS IS MADE LIKE A KINGSDOWN MATTRESS. 1313 North Bridge Street Elkin, NC 28621 336-835-2013 * *within 50 miles

Monday-Friday 9-5 • Saturday 9-2 • Closed Wed Convenient Front Door Parking!

September-October 2026

Celebrating 40 Years In Business

Largest Selection of Recliners in the Area!

With 0% FINANCING FOR 12 MONTHS see store for details

BETTER HOMES MADE IN AMERICA! FURNITURE CO. Adjustable Beds Available Family owned and operated since 1943! The largest selection of Serta Perfect Sleepers and La-Z-Boy in the area!

betterhomesfurniturenc.com

Lift Chairs in stock!

Monday, Tuesday, Thursday, & Friday 9-5 ● Wednesday 9-12 ● Saturday 9-2

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527 Main Street North Wilkesboro, NC

336-838-2061

Fine Children’s Clothing Newborns to Preteens Baby Gifts & Accessories

A Baby Celebration 819 Main Street, North Wilkesboro

336-667-1430

www.ababycelebration.com Open Monday-Friday 9:30-5:30 Saturday 9:30-4:00

Totter Street Kids Petit Ami ❇ Paty ❇ Mabel & Honey ❇ Magnetic Me Will Beth ❇ Kissy Kissy ❇ Flap Happy Isobella & Chloe ❇ Mayoral

COME VISIT OUR NEW WILKESBORO LOCATION!

Say hello to Emme, our store greeter!

804 N Moravian Street Wilkesboro

A Destination for QUALITY Children’s Clothing

The Gammill Statler long arm quilting machine can finish quilting projects beautifully!

Ch Selec eck Out O ti u Threa on of Fab r rics, d, Bu Quilt ttons, Supp ing lies

our Gammill Statler

with over 1,300 Patterns

336-818-0940

Gift Certificates

gloria-sews.com

www.facebook.com/gloriasews

incredible stitching speed even with complicated patterns

gloriasews.etsy.com September-October 2026

Our staff of professionals looks forward to serving you

Our new expanded showroom means more in-stock Scooters and Lift Chairs We Offer Delivery and Service & Repairs

(336) 768-5512 • Open Monday- Friday 9-5:30 Now at 3033 Trenwest Drive, Winston-Salem, NC 27103

In-Stock Chairs

Largest area showroom and selection of sleep and lift chairs

With Forsyth Medical Supply you can get your equipment the same day!

Offering Medical Supplies and Equipment

EXPANDED Orthopedic Section

Just need it for a short time? Rent it! Manual Wheelchairs Hospital Beds Electric Scooters Knee Walkers Lift Chairs

See our Hospital Beds and Lifts Showroom

Bathroom Aids & Safety Sanitation and Deodorizers Beds & Accessories Braces, Splints & Slings Custom Fit Compression Garments Daily Living Aids Health Monitors Mobility Aids & Equipment Occupational & Physical Therapy Aids Surgical Supplies Hospital Medical Supplies Home Medical Equipment Discount Medical Supplies Wound Care Products Gloves, Nebulizer, Bariatric Equipment Bathroom Safety Aids, Orthopedic Products, Ostomy Supplies Respiratory, Urological/Catheters Walking Aids & Wheelchairs

Now a larger location, a larger showroom, a larger inventory info@forsythmedicalsupply.com

www.forsythmedicalsupply.com

Caring For You Has Been Our Specialty for over 50 years

Fall Back Into the School Year with Treats from Books & Brew!

2909 Nebo Road, East Bend, NC 336-699-6142 Watch for our Facebook posts for additional events! 70

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Since 1962 a 3rd Generation, Family Owned and Operated Local Business

420-422 North Main St., Mount Airy Store (336) 786-8659 Service (336) 786-4442

info@brannockandhiattfurniture.com

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

ATTENTION HORSE OWNERS! NEW BUSINESS! Beachy’s Equine Supply

3070 Mullis Road, Hamptonville Tues & Thurs 5 pm- 7 pm Sat 8 am - 11 am Other times by appointment

336-468-1018 beachys@mailprint.net Cash or check only Is your horse... Sick? Lame? Lacking energy? Thin?

Beachy’s Equine Supply has got you covered! Full line of equine vitamins & minerals, lick tubs, wound care products, and much more!

Authorized dealer for dac and ATLAS products. 72

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Make Memories With Family and Friends Around the Table Come see our Selection at Daniel Furniture Courteous, Dependable Service for

Always FREE Local Delivery Mom was very excited to pull some recipes for our ad. I loved watching her pull out her well worn church cookbooks and flip through the pages as if she was visiting with old friends. In a way, she was. I read a quote the other day from Stanly Tucci, "But perhaps the most precious heirlooms are family recipes...they remind us from whom and where we came..." So true! The first recipe is from a sweet lady in our church that was known for her kindness, hospitality, and willingness to serve. She passed away several years ago but her legacy lives on as people recall her teaching their Sunday School class, sending cards, and always encouraging others.

Ms Janie Cozart's Homecoming Cake 1 box Betty Crocker Butter Pecan cake mix 4 eggs 2/3 cups oil 1 cup water 1 container Pillsbury Coconut Pecan frosting Mix everything together and pour into a greased and floured bundt cake pan. Bake at 350 degrees for 45 minutes Note-My cake tests done before 45 minutes are up.

848 South Main Street Mocksville, NC 27028 (336) 751-2492 This is a recipe that brought a big smile to mom's face. It's out of the old Bethlehem United Methodist Church Cookbook. Mom grew up attending Bethlehem Church with her family. I have no doubt that her mom, Lillie West, made this recipe often. Mom and her sister still use this tried and true southern recipe.

Ms Alma Smith's Persimmon Pudding 2 cups persimmon pulp 2 cups sugar 2 eggs 2 cups milk 2 cups self rising flour 1 tablespoon vanilla 1 1/2 sticks melted butter 1 teaspoon cinnamon In a mixer, combine sugar, eggs, butter, and milk. Add in flour. Add in pulp. Add vanilla and cinnamon. Pour into a greased 9X13 dish. Bake at 350 for one hour until the center is set (no jiggles).

September-October 2026

Because You Should Want to See Your Dentist

Dr. Andrew Rivers & Dr. Christopher Ioan

336-751-6289

www.RiversFamilyDentistry.com Whitening • Tooth Colored Fillings Crown & Bridges •Extractions Implant Restorations • Dentures Accepting most major insurances

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781A Valley Road

Mocksville

Mark Your Calendar For Our Annual

OPEN HOUSE

Bring in 5 cans of food and receive

A FREE Christmas Rose

Canned food to be donated to Local Charities

Friday, November 6th 9am–5pm

Saturday, November 7th 9am–3pm

Come see our beautiful floral showroom overflowing with holiday decorating ideas & lights Refreshments: Homemade Treats Register for Door Prizes Each Day Every Customer Receives a Gift

Vote for your favorite Christmas Tree!

Come Celebrate with Us! Good Food, Fellowship and Festivities Serving and Delivering to: East Bend, Tobaccoville, Pilot Mt,. King, Winston-Salem, Pinnacle, Pfafftown, Rural Hall & surrounding areas

Talley’s Flower Shop 322 South Main Street • King (336) 983-9265 Mon-Friday 9-5 • Saturday 9-3

Teleflora

www.talleysflorist.com

Matthew 25:35 For I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in.

FTD

www.talleysflowershop.com

Scenes from past Open House Events

Personali zed Christma s Or namen ts Available

The 33rd Annual Cornshucking Frolic: Music, History, Heritage Crafts,...& Family Fun “Possums are fat and sweet potatoes plenty, and corn husking times are at hand.” The People’s Press Salem, NC November 4, 1875 when only the men were participating in the shucking, finding a red ear was rewarded with a fermented beverage.

A Lively Husking

From the settlement of the colonial frontier to the middle of the twentieth century, “cornshuckings” or “huskings,” were held annually on family farms throughout North Carolina’s northwest piedmont region. Cornshuckings, along with other “frolics” such as quiltings, barn raisings, and hog killings, accomplished a given task and provided an opportunity for rural families to socialize. As shucks and ears of corn were separated, folks shared gossip, began courtships, ate plates of chicken and dumplings and other good food, and listened to tall tales and fiddle tunes. Once considered a highlight of the traditional farm year, cornshuckings were eventually eliminated due to changes in corn harvesting technology during the first half of the twentieth century.

Origins Unlike barn raisings and other work-oriented parties which were part of the cultural heritage of early European immigrants, the cornshucking originated in North America. Long before the first European settlers arrived, Native Americans celebrated the end of the harvest with communal corn shucking, a feast, dances, and games.

The Red Ear Upon their arrival, Europeans adopted Native American methods of cultivating corn, as well as the cornshucking festivities. The use of a husking peg and a reward for finding a red ear of corn both originated with Native Americans. Usually the discovery of the latter entitled the finder to kiss the person of his or her choice. Sometimes,

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Early cornshucking were usually lively affairs. The Moravians, who settled in what is now Forsyth County, were opposed to cornshuckings because they felt the frolics were morally harmful to their young people. One local cornshucking, held in 1877, was more lively than most due to an unexpected guest. The following account appeared in the January 18, 1877 issue of The People’s Press, published in Salem: “There was a husking bee down near Mt. Pleasant the other night. One of the young ladies present rammed her hands in the husks and hauled out a snake as long as a whip lash and too cold to take much interest in the festivities. She fell over on her back and screamed and shrieked until she was black in the face but everyone thought she had only found a red ear, and they laughed at her while the snake got inside her ruffle and crawled painfully and rheumatically down her back. She was understood at last, and the snake was dragged out and killed, but she says if she was to live a thousand years she couldn’t scream as much as she wants to.”

Cornshuckings in the Northwest Piedmont Region of North Carolina During a 1986 interview, Lola Hauser, one of Thomas and Charlotte Hauser’s granddaughters, recalled the cornshuckings which took place on the Hauser Farm during the early 20th century: “They would go to the field and pull the corn off by hand and put it in the wagon. And then they would pile it up in a pile. And all the neighbors would come in and shuck corn, and when the other neighbors had a cornshucking, you had to go and help them. It was the men that worked in the corn, shucking the corn. And the ladies came in and would help with the cooking. They’d almost always have chicken and dumplings...and pumpkin pies. That was almost a must at a cornshucking. And most of the time, they would have turnip greens, too. They would cook the things that they had.” Sarah Jane Dobbins of Yadkin County remembered, “After they had a cornshucking, at night they usually had music. Some of ‘em could dance. They didn’t do dancing like they do now. Some of those old women could just

really step it off! They’d get that skirt to one side, and they could go!” Horne Creek Living Historical Farm will be abiding by these traditions when it kicks off its 33rd Annual Cornshucking Frolic on Saturday, October 17 from 10 am – 5:00 pm. The day will be jam packed with music, heritage crafts, food, and fun. “There’s literally something for everyone in the family – whether young or old – to enjoy,” said Site Manager Lisa Turney. “In reality, this event has progressed beyond the traditional cornshucking, because we also use the festival as a means of highlighting rural heritage crafts and skills that are rapidly disappearing.” Over 50 heritage demonstrations are slated, including: basket weaving, a gristmill demonstration, woodworking, curing tobacco, making sorghum syrup, spinning, weaving, cooking on a woodstove, food drying techniques, chair caning, quilting, displays of antique farm equipment, information on the Hauser and Sawyer families, plus much, much, more.

bands lined up. (Specific groups will be announced later). What would a festival be without some great food? We’ve got that covered, too. Chicken Stew, BBQ, Roasted Corn, Fried Pies, Sonkers, Ice Cream, and Beverages will be available for a nominal fee. Food prices range from $2:00 – $10:00. Finally, the day simply would not be complete without shopping at the HCF Country Store. A wide array of items will be available, including: t-shirts, books, canned items, toys, and jewelry. Apples and apple trees from the farm's Southern Heritage Apple Orchard will be hot-selling items, as will the craft items for sale by talented local vendors. Soap, jewelry, hand painted signs, candles, pottery, and crocheted items are just some of the crafts featured. So, mark your calendars now and bring your family out on October 17th for a fun-filled day and to support your local state historic site. Admission fees for the 33rd Annual Cornshucking are as follows: $8.00 for Adults, $5.00 for Children 6 – 12, and Children 5 & Under: Free. Visitors are encouraged to pay for entrance fees, food, and sales items by cash, if possible. No pets allowed, service animals welcome. No alcoholic beverages allowed. Canceled in the event of heavy rain. For further information please call (336) 325-2298 or visit our Facebook page: Horne Creek Farm. The site is located at 308 Horne Creek Farm Rd. Take the Pinnacle exit off U.S. highway 52 and follow the black and gold state historic sites signs. Horne Creek Farm is operated by the Division of State Historic Sites, part of the N.C. Department of Natural and Cultural Resources. Lisa Turney is the Site Manager at Horne Creek Living Historical Farm. You can reach her at 336-325-2298 or at lisa.turney@dncr.nc.gov. For information on all of NC’s historic sites, visit historicsites.nc.gov.

What could be more heart-warming than watching your children or grandchildren’s eyes light up as they play early 20th century games, make a corn shuck doll or broom, or make the acquaintance of some of the animals on the farm. And we just might trick your kids into thinking that shucking some corn is actually a whole lot of FUN and not just work! Quilts made by members of the Surry County Quilters’ Guild will be displayed in the farmhouse and visitor center and attest to the love and talent that went into making them. The Model A Restorers Club of the Piedmont will proudly show off the cars they have so lovingly restored to their former glory, while some of our volunteers demonstrate how to make fried piesl. Music plays a central role in the cornshucking and we have some great traditional, bluegrass, and gospel

September-October 2026

The Southern Heritage Apple Orchard, established in 1997, is part of Horne Creek Living Historical Farm; a North Carolina State Historic Site. The orchard is dedicated to preserving those old southern apples, which once were so important to Southern farm families. The project was made possible by Lee and Edith Calhoun, the North Carolina Living Historical Farm Committee, Inc., and the North Carolina Department of Natural and Cultural Resources.

form were eaten every day. Apples were picked fresh from trees from June until November and stored in cellars or pits through the winter. They were eaten stewed, baked, fried and in pies. They were made into jelly, preserves and apple butter. Apple juice was made into cider, vinegar, and brandy. Apple slices were dried in the sun or preserved with sulfur fumes. The heritage orchard will tell the story of southern apples by providing demonstrations and workshops to help southerners of today recover part of this apple heritage.

The Heritage Talk to elderly Southerners who grew up on a farm and watch their eyes light up as they recall old southern apples --- Red June, Limbertwig, Horse Apple, Early Harvest, Blacktwig, Pippin, Magnum Bonum, Ben Davis, and on and on. They will tell you of apples fried for breakfast in the drippings from sausage or side meat. They remember storing boxes of apples through the winter in unheated rooms of the farmhouse and how those apples perfumed the whole house. They recall drying apple slices on a tin roof, and they can tell you how to make cider and vinegar. But most of all, they remember the incomparable taste of a freshly picked southern apple, baked right on the tree by those long, hot southern summers. The Southern Heritage Apple Orchard seeks to preserve and provide these same pleasures for the modern visitor. In this day of shopping malls and automobiles, it is easy to forget that the South was an agrarian society for over three hundred years, with Southerners depending on their own fields, gardens and orchards for food. In the farm orchard the apple was supreme, and apples in some

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The Calhouns and the Southern Heritage Apple Orchard Horne Creek Living Historical Farm began its association with Lee and Edith Calhoun in the late 1980s. Mr. Calhoun had spent over 30 years researching and tracking down old southern apple varieties, was regarded as the country’s leading authority on the subject, and was the author of the definitive book (aptly entitled Old Southern Apples). Together with Edith, he also owned and operated Calhoun’s Nursery in Pittsboro, NC. The nursery included 400 varieties of southern heirloom apples; and, for two hundred of those varieties, the Calhouns had the only known trees left in existence. Horne Creek Farm went to Lee to acquire the varieties needed to reestablish the Hauser Orchard: Red June, Virginia Beauty, and Royal Limbertwig. It was an association which would last until Lee’s death in 2020. By the early 1990s, Lee was concerned that if anything happened to him, his collection would be lost. He approached

Horne Creek Farm and offered to give the site two trees, a main tree and a back-up tree for every variety that he had if the site would establish a repository to save them. After buy-in from the site’s non-profit group, the North Carolina Living Historical Farm Committee, Inc. and the NC Department of Cultural Resources, the Southern Heritage Apple Orchard was established in 1997. Today, the site is home to over 400 varieties of old southern apples. Currently, there are two main apple collections in the United States: one at Cornell University, the other at the Southern Heritage Apple Orchard. The latter is now regarded by many apple experts as being the most important because it was Mr. Calhoun’s collection. A lot of great things have happened with this orchard. Apples are sold to the public during apple season, which is usually late June through the end of October or early November. Grafted trees from the orchard are sold to the public in the spring and fall. The site has worked with Kuffle Creek Apple Nursery in California and now some trees grafted from those in our orchard reside in seven African countries and a United Nation’s refugee settlement. School teachers throughout the South may apply once a year, through the site’s webpage, for our Apple Orchards for Schools Program. The winning essay receives apple trees for the school to start an orchard to show students where food comes from. We are also working with the Nikwasi Initiative and the Eastern Band of the Cherokee to establish an apple tree trail preserving the varieties once so important to Cherokee culture. The most recent and exciting event related to the orchard is the establishment of a permanent building for the site. A multi-purpose facility with exterior cold storage became critical for its operation; allowing the orchard to move to the next level and reach its full potential. Prior to his death, Mr. Calhoun left funding to serve as a challenge grant to build a facility for the site. The site’s support group also worked tirelessly for a number of years and, with the help of local legislators, obtained a $1.3 million dollar grant for the building. Then, sky-rocketing construction costs necessitated obtaining supplemental funding from Surry County and private contributors. Today, the Southern Heritage Apple Orchard Building includes much needed workspace for our horticulturist

Southern Heritage Apple Orchard Building at Horne Creek Living Historical Farm Anticipated opening Fall 2026 Call for details before planning your visit. (336) 325-2298 Jason Bowen, equipment storage, a walk-in cooler, kitchen, exhibit area and tasting room, and handicap accessible restrooms. The building also includes two beautiful porches across the front and left sides to provide additional gathering and workspaces. Triad Builders of King, NC was selected by the site’s non-profit to build the structure and did an amazing job. It is gratifying to see a building, which was a dream of Mr. Calhoun when he established the orchard in 1997, finally coming to fruition. Lisa Turney is the Site Manager at Horne Creek Living Historical Farm. You can reach her at 336-325-2298 or at lisa.turney@dncr.nc.gov. For information on all of NC’s historic sites, visit historicsites.nc.gov. 308 Horne Creek Farm Road Pinnacle, NC 27043

September-October 2026

Carolina Classic Fair Livestock Shows

WRITER/PHOTOS April W. Bowman, Extension Agent, Livestock and Forages N.C. Cooperative Extension, Stokes County Center awbowman@ncsu.edu 336-593-8179 https://stokes.ces.ncsu.edu

"Where are the pigs?" is a popular question at the Carolina Classic Fair. The answer is that they come in on Friday evening the first weekend of the fair, show in the Sheep, Goat and Swine Barn (also known as the Farmer’s Market) on Saturday, and then go home. Pigs can always be found at the Show-Me Swine Racers out on the fairgrounds all week!

The Meat Goats also come in on Friday and leave Saturday afternoon after their show. The reason is to make room for the market lambs and junior commercial ewes that come in on Saturday evening, and show on Sunday and Monday. On Wednesday, the purebred and hair sheep come in for the show on Thursday.

Facebook: @StokesCountyLivestock

The sheep, goat, and swine barn is cleaned and disinfected on Tuesday and Friday. Then the dairy goats move in on Saturday morning to round out the fair. Up in the Cattle Barn, the miniature horse and pony shows take place on Friday evening, beginning at 4 p.m. Classes include showmanship, halter, obstacle, and costume. They are released after the show concludes, so don’t wait too long to go visit! Even though Forsyth County is only home to one Grade A cattle dairy farm, the fair hosts almost 250 head of dairy cattle annually in the first half of the fair (Saturday Tuesday). On Tuesday evening, all of the dairy cattle go home, and the barn is cleaned and sanitized before the beef cattle come in on Wednesday morning. They show on Thursday and Friday and leave on Friday evening. Those cattle owned by junior exhibitors will be joined by new junior cattle and stay through Sunday. A little-known fact is that the majority of the beef cattle do not spend the night inside the barn, so plan your visit before their bedtime! They need their beauty rest so that they can be washed, have their hair conditioned, and then blow-dried early the next morning. This is a daily process for them to keep their hair healthy. Many people see the blow dryer

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sitting on the ground beside the cattle and think that it is a vacuum. The Carolina Classic Fair is typically the second-largest fair in North Carolina behind the NC State Fair and ahead of the Mountain State Fair. According to the book, North Carolina Cattle Reflections (Brown and Sorrells), the inaugural “Wheat Fair” was held in Pace’s Brick Warehouse in Winston-Salem in 1882. In 1883, the fair was called “The Wheat and Cattle Fair”. The Carolina Classic Fair book reports that the fair changed names and locations several times, including moving to Piedmont Park on Liberty Street in 1908 for the “Winston-Salem Forsyth County Fair”. If you go by Piedmont Circle now, the houses are built on an oval due to the old grandstand layout. In 1949, Charles Babcock donated land for the current fairgrounds off University Parkway. In 1956, the name changed to “Dixie Classic Fair for Northwest North Carolina”. Finally, the name was changed in 2019 to the “Carolina Classic Fair”. Regardless of what you call it, the fair is a regional fair that hosts livestock exhibitors from North Carolina and several other states; many of the exhibitors have been showing at the fair for over 20 years! The livestock exhibitors become lifelong friends. Many of their parents even showed together at the fair a “few” years ago. Winston-Salem is the fifth largest city in North Carolina, and according to the USDA Census of Ag (https://www.nass.usda.gov/Publications/AgCensus/2022/ Online_Resources/County_Profiles/North_Carolina/cp370 67.pdf), Forsyth County has a reported acreage of farmland of 32,956 in 2022 (down from 34,801 in 2017) and 482 farms (down from 557 in 2017). That’s a 13% loss in the number of farms, and a -5% loss in acreage (some acreage was picked up by other existing farms). The fair provides a great way to connect our citizens with agriculture, livestock, and where their food comes from. As you plan your visit to the fair, put some thought into what time to visit the barns in order to see the animals that you want to visit. The complete livestock schedule can be found on page 2 https://carolinaclassicfair.com/wpcontent/uploads/2026/06/E08-LIVESTOCK-JR.-MARKETLAMB.pdf of the fairbook. The shows conclude whenever all the animals have been exhibited, so it’s hard to know when they will end. The arrival and release times are on page 7. It’s always more fun to visit while a show is taking place so that you can see the action! Visit https://carolinaclassicfair.com/ for up-to-date information.

Learn about other fairs and livestock shows in the Foothills at https://go.ncsu.edu/livestockshows. The Stokes County Fair will be held September 15-19 at the King American Legion on Main Street in King, with events in the barn nightly at 6 p.m. on weeknights, and 2 (swine) and 4 p.m. (beef cattle) on Saturday. For more information on how you can get involved in showing livestock, contact your local Livestock Extension Agent at the county N.C. Cooperative Extension Center or visit https://ces.ncsu.edu.

September-October 2026

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September-October 2026

Davie Craft Association presents

56th Annual Davie Craft Corner Nov 13th 10-7

Nov 14th 10-4

Davie Parks & Recreation (Old Davie High School Gym) 151 Southwood Drive, Mocksville, NC Local Artisans Jewelry, Handbags, Paintings, Floral, Crocheted, Felted & Knitted Wearables, Soaps, Holiday Ornaments & Home Decor, and much, much more!

Food Trucks Available On Site Featuring Eric & K’s BBQ

Admission $1 A portion of the proceeds to benefit local charities.

336-983-4923 Follow us: Lowe’s Food Shopping Center 614 C S. Main St., King NC 27021 September-October 2026

Readers Around the Yadkin Valley September-October 2026

Yadkin Valley Magazine Subscriptions Now Available See page 51 for Details!

It was a summer spent in the hammock reading books set in the south. Here are two novels by North Carolina authors to share with your fellow book club members. Lammie Loves Cubby brings up topics of rekindled love, the allure of danger, and the claustrophobia of small-town living. No Secrets in This House offers morally complex decisions, courage in difficult times, and our capacity for compassion. They may be different novels in audience, setting, and tone, but both books share stories of our need for family, comfort, and belonging. And, both books are by authors who would welcome an invitation to speak with book clubs in person or by video.

Our next issue: November-December features....

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Clare, born in 1942, has spent her life wondering about her father's identity. When journals and letters are discovered at Home Waters, her ancestral home on Ocracoke Island, she uncovers the poignant wartime romance between her mother, Avila, and Beau, an Oxford graduate student she met in pre-war London. Their relationship beautifully unfolds through their written words. As Clare pieces together the past, her granddaughter Maddie struggles to decide. Should she tell her boyfriend— about to deploy to Iraq—that she is unexpectedly pregnant? Meanwhile, Trish, Maddie's friend and Clare’s goddaughter, seeks refuge on Ocracoke after escaping an abusive relationship. With its unpredictable weather and isolation, even the barrier island of Ocracoke becomes a character more than just a picturesque setting! As with most multi-generational family sagas, No Secrets in This House has a large cast of characters to follow, but the reader is rewarded with the heartfelt story of three generations of resilient women whose lives intersect through love, loss, and a long-buried family secret. It’s a true love letter to North Carolina's Outer Banks and had me looking up ferry schedules and lodging options. It may be time for a return trip! Learn more at sherylcornett.com

Fall Open House Thursday, September 10 ● 9-4 Friday, September 11● 9-4 Saturday, September 12 ● 9-12 Free gift with purchase! After twenty years apart, Lammie Timmons learns that Quinn “Cubby” Tatum—the boy she has loved since childhood—is returning to their hometown of Littleboro. Their reunion confirms Lammie’s hopes and dreams, and a smoldering heat builds as they circle each other with equal parts longing and volatility. The more time they spend together the more they become a fire hazard…literally. Enter Maureen, a sharpeyed arson investigator, and Joe, who becomes her oddball partner whether she likes it or not. Together, they follow a trail of clues that challenges the peculiar rhythms of small-town life and bring a detectivestory energy to the book that balances the emotional intensity with humor and intrigue. Lammie Loves Cubby is for lovers of the slow-burn suspense novel. I enjoyed this book and found the characters and their situation totally believable. I remember girls like Lammie from my school days. Girls with just enough “wild & crazy” to be drawn into relationships that amp-up the thrills and sometimes develop into little acts of danger to keep the flame aglow. The audiobook is available on Hoopla through NWRL and for sale online in Kindle format. Learn more at noragaskin.com

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Barb Collins – Lover of Books and the People Who Write Them

...and continues everyday until Christmas! September-October 2026

If your guess is the first correct entry drawn

WIN $10000

presents:

What IS That? If your guess is the first correct entry drawn WIN $10000 The next two correct entries drawn win a copy of one of our Yadkin Valley Magazine cookbooks. Enter by postcard, letter or email, be sure to include your: name, PHYSICAL MAILING ADDRESS and guess. And if you’d like, tell us about your experiences using or collecting this item. Entries must be received no later than 10/15/26, Winner will be drawn 10/16/26. The winners will be notified by mail and announced in the November/December 2026 issue. All entries become the property of Yadkin Valley Magazine. Turn to p. 90 to read about the July/August contest.

Mail your guess to: “What is That Contest”

Yadkin Valley Magazine PO Box 2077 • Yadkinville, NC 27055 or e-mail: yadkinvalleymagazine@gmail.com.

You can also enter on-line at: yadkinvalleymagazine.com

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September-October 2026

the sound of home! ...a cherished

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Congratulations to the winners of the July-August What IS That? contest. This item is a little different. It is a photo of a scene from the Schoolhouse Rock video “Fireworks”, which tells the story of the signing of the Declaration of Independence. It was created in 1976 in celebration of our bicentennial. Apparently this one took many readers back to Saturday morning cartoons. Between watching Schoolhouse Rock as a kid and using the videos in my classroom, it doesn’t take much to get those songs stuck in my head! The first name drawn and the winner of $100 is Carol Templeton of Harmony. The second and third names drawn are Jane Womack of Cary and Debbie Shreve of Jonesville. They will receive a Yadkin Valley Cookbook. Thanks to everyone who entered, and be sure to keep sending in those entries with your mailing address!

Please be sure to include your name and physical mailing address with your entries. You cannot be the winner if I don’t know how to send a prize to you!

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Happy 100th Birthday!

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If you know someone who has recently celebrated this milestone birthday, Yadkin Valley Magazine would love to recognize them! Send in their name and a photo by October 1 to see them in the November/December issue. Photos mailed in will not be returned, so please send a copy.

100th Birthday yadkinvalleymagazine@gmail.com PO Box 2077 Yadkinville, NC 27055 September-October 2026

The Business Section

Simple budgeting tips that fit real life If you've just started managing your own finances, recommitted to doing it well or noticed your spending isn't making you as happy as you'd hoped, a budget might be exactly what you need. When you know where your money is going, you're likely to feel more in control and more confident your finances reflect what actually matters to you.

A simple budgeting framework to start: The 50/30/20 rule One of the easiest ways to structure a budget is the 50/30/20 rule. The concept is refreshingly straightforward: Put 50% of your after-tax income toward necessities (housing, groceries, utilities, transportation), 30% toward wants (dining out, entertainment, streaming subscriptions) and 20% toward savings or paying down debt. The 50/30/20 rule is a great foundation, but you may need to adjust it a little. If you live in a high-cost city, housing alone might require more than half your paycheck. Or you may have high income and can save more than 20%. Think of the 50/30/20 rule as a starting point you can adjust as your life evolves.

with your accounts and tracking spending automatically. Others are more hands-on, encouraging you to map out your spending plan in advance. There's likely one out there for every style of budgeting. The goal is to find a system you’ll actually use and stick with.

When the numbers feel discouraging Sometimes looking at spending brings up more stress than relief. If that happens, start by shifting your perspective. Focus on the expenses that brought you real value — a modest gift that meant the world to a friend or how your rent provides a comfortable, stable life. Then look for changes that align your spending with your values. Substituting expenses, reducing expenses or creating more income could all be used to help you keep your spending below your income.

Build a buffer If you can, consider building a small buffer into your budget for unexpected expenses such as birthdays, minor repairs or spontaneous plans. Adding perhaps 3% of your income or a set dollar amount, like $200, helps keep those costs from throwing your whole plan off course.

Not sure where your money goes? That's completely normal. If you honestly don't know what you spend each month, try a low-pressure approach first. Spend a few months simply observing. Check your accounts without judgment, noting money coming in and going out. Think of it as a financial check-in rather than a report card. You can't change the past, but you can absolutely adjust for the future. From there, small steps go a long way. Even spending 15 minutes a week on your budget can make the whole process feel far less daunting.

Make technology your easy button Some budgeting apps do the routine work for you, syncing

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The bottom line With a few simple steps, budgeting becomes easier to stick with and more meaningful over time. At its core, it's a way to align your money with what matters while enjoying today and planning for tomorrow. This article was written by Edward Jones for use by your local Edward Jones Financial Advisor. Edward Jones, Member SIPC

Left to right: Tanner Joyce, Paul Bunke, Logan Draughn, Andi Draughn Schunck, Frank Beals, Christopher Funk, Tiffany Smith, Dale Draughn, Nathan Sturgill, Michael Warren, Aaron Misenheimer, Kody Easter, Tim Johnson, Audra Cox and Randy Joyce Not Pictured: Tammy Joyce

Dobson

Mount Airy

Paul J. Bunke, Sr., CFP®, ChFC,®AAMS™

Andi Draughn Schnuck

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

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

Dale Draughn, AAMS™

Tanner Joyce

Audra Cox, ABFP ™

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

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

Logan Draughn

Pilot Mountain

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

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

Timothy Johnson Financial Advisor 116 E. Market St. Elkin, NC 28621 336-835-1124 timothy.johnson@edwardjones.com

Nathan Sturgill Financial Advisor 116 E Market Street Elkin, NC 28621 336-835-1124 nathan.sturgill@edwardjones.com

Financial Advisor 492 N. Main Street Mount Airy, NC 27030 336-789-3323 logan.draughn@edwardjones.com

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

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

Jonesville Aaron L. Misenheimer, CFP®, ChFC® Financial Advisor 1530 NC Hwy 67, Suite A Jonesville, NC 28642 336-258-2821 aaron.misenheimer@edwardjones.com

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

Tiffany L. Smith 106-B South Depot Street Pilot Mountain, NC 27041 336-368-2575 tiffany.l.smith@edwardjones.com

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

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

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September-October 2026

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September-October 2026

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Gentry Family Funeral Service is a family owned and operated full service funeral home that was established in 1994. As a family-owned and operated establishment, we are committed to providing the very best in personal and professional service. At Gentry Family Funeral Service we truly believe in "Family Focused, Family Owned, and Family Committed".

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God’s New Beginnings Matthew 6: 25-34 Are you distracted by worry? Worry about finances, worry about health, worry about family, worry about relationships? We see throughout the Bible, stories of people who were given a fresh start through God. Remember Jacob’s story in Genesis? He tricked his older brother Esau out of his inheritance. He was afraid that Esau would kill him, so he ran away from home to his Uncle Laban’s house, where he met and married Leah and Rachel. He had 12 sons and 1 daughter. The time came for him to return home. He was horrified at the prospect of meeting Esau again. He is worried his brother would still be mad and would kill him and his family. They meet in this dramatic scene, with Jacob afraid and Esau running to meet him with a hug and a kiss, and they both wept together as brothers. Jesus says, “And can any of you by worrying add a single hour to your span of life?” (Matthew 6:27) Remember the story of Naomi and her daughter-in-law Ruth in the book of Ruth? Their husbands died, and they returned to Naomi’s hometown of Bethlehem. They had nothing and no way to support themselves. Naomi went to her distant relative, Boaz, and asked for help. He provided food, shelter, and protection for them and eventually married Ruth. Jesus says, “Therefore I tell you do not worry about your life, what you will eat or what you will drink” (Matthew 6:25) Or what about the disciples? After the crucifixion, they were hiding in a room with all the doors locked out of fear. (John 20:19) They did not know if they would be arrested or worse. They were afraid to even step out into the light of day. When Jesus appears to them and they realize the truth of the resurrection, they rejoice. They finally saw the hope of the resurrection firsthand. Jesus says, “But strive first for the kingdom of God and his righteousness, and all these things will be given to you as well.” (Matthew 6:33) The Bible is one long story of Fresh Starts given by God to God’s people. Our worries seem pretty small compared to Jacob's, Ruth's, or the disciples', but the same promise given to them is given to us. That God will be with us. “But if God so clothes the grass of the field, which is alive today and tomorrow is thrown into the oven, will he not much more clothe you – you of little faith?” (Matthew 6:30) Mark Twain said, “I have known a great many troubles but most of them have never happened.” We worry about the things in our lives we cannot see, and yet faith, according to St. Augustine, "is believing what you cannot see, and the reward of faith is seeing what you have believed." We want to keep our attention on God and not let worry distract us. As we see in story after story in the Bible, God does not forsake us. In Isaiah 49: 15-16, God promises: “Can a mother forget the baby at her breast and have no compassion on the child she has borne? Though she may forget, I will not forget you! See, I have engraved you on the palms of my hands.” You are inscribed on the palm of God’s hand. Don’t worry, we are all in good hands, the hands of God. May God’s blessing of peace and contentment pour down upon you.

Closing Devotions

Rev. Dr. Heather Kilbourne spends her days helping rural churches dream God-sized dreams for their communities. She is the founder and Director of Faith in Rural Communities at the NC Rural Center. She is an ordained minister in the United Methodist Church and served churches in Yadkin and Burke Counties. She can be reached at hkilbourne@ncruralcenter.org.

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