Sandhills Naturally - Sept. 2014

Yo u r G u i d e to H e a lt H Y l i v i n G i n t H e S a n d H i l l S a r e a • S e P t e M B e r 2 0 1 4

FREE

Exploring Weymouth Woods • Olive Trees in NC?

WhaT's iN a NamE?The labels explained

2 www.sandhillsNaturally.com september 2014

september 2014nutrition Cover Story: What's in a Name? ...............4

Healthy Lunch Ideas for Back to School .....7

Tips & Tricks for Healthy Substitutes ..........8

Back to School Bites..................................9

living The Grass Is Greener ...............................10

Farm Aid Comes to NC ...........................12

Tips for a Green Back-to-School Season ..13

d.i.y Foods to Stop Buying, Start Making ........14

fitness Ommm...Try Yoga in September .............15

wellness Chiropractic Care for Runners .................16

Essential Oils for Back-to-School Blues ....17

Can Olive Industry Make It in NC? ..........18

explore Exploring Weymouth Woods ..................21

Spotlight on Chiropractic Wellness Clinic ..22

Resource Guide ......................................24

Calendar of Events..................................26

Brain Games ...........................................27

What's in a Name? The Labels Explained, page 4

“This region knows the value of its farmers and offers increasing opportunities for new farmers to

build a strong regional food system.”Farm aid president Willie nelson on nC, pg. 12

tablE oF contEnts

Watch our Facebook posts for a chance to win a bundle of

classes at Tree of Life

september is Yoga month! 10 Reasons to Try Yoga, page 18

Explore Weymouth Woods, page 18

http://www.SandhillsNaturally.com

september 2014 www.sandhillsNaturally.com 3

Your Guide to Healthy Living in the Sandhills

editor & publisherJoy Godwin Crowe

associate editorKaren Gilchrist

[email protected]

Contributing WritersCrystal Cox

Dr. David Fonke

Marketing & advertisingJoy G. Crowe

[email protected]

Mike Cole (Lee Co.)[email protected]

F. Michael Edwards (Cumberland Co.)[email protected]

logo designPetra Bobbitt, Wild Hair Graphic Design

[email protected]

published by Main street Media213 skyland plaza, ste 1370-163

spring lake, nC 28390

For more information or to become an advertiser, please call

(910) 551-2883www.sandhillsnaturally.com

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Copyright ©2014 by Main Street Media and Sandhills Naturally. All rights reserved. No part of this issue may be reproduced in whole or in part in any form without permission of the publisher or copyright holder. Neither participating advertisers nor the publishers will be responsible or liable for misinformation, misprints or typographical errors. The publishers reserve the right to edit any submitted material. Main Street Media is not responsible for unsolicited manuscripts, artwork or other material. Information in this publication is not meant to diagnose, treat or prescribe for medical conditions. The opinions expressed by contributing writers are their own and do not necessarily reflect those of the editors and publisher.

FRom thE publishER

sign, sign, everywhere a signThe first issue of Sandhills Naturally, published in

August, received overwhelmingly positive reviews. I've

received many encouraging e-mails from readers, with

comments like, "It is wonderful! Great job! I've lived here

over 30 years and have longed for this kind of connection

in our area."

"It's been a long time coming."

"It's well done and much needed."

"I enjoyed your first issue. This is going to be a win

for our community, and I know it's a labor of love."

There was one e-mail message with the subject line,

"Very cool pub."

And then there was my favorite: "Just picked up your

first issue and I have one word for you...AWESOME!"

These encouraging comments have let me know that

we are on the right path with Sandhills Naturally. Our

mission is to be a resource for healthy living — to help

educate on matters of health, fitness, wellness and living

from a more natural and sustainable perspective. You want to explore your options to

live a healthier, better life, naturally — and we want to help you on that journey.

"Sign, sign, everywhere a sign. Do this, don't do that, can't you read the sign?"

As I was working on this issue and reading the finished article about labels and what

they mean, this old song popped into my head. We are bombarded with signs and

messages every day. Even with food, we are often being told that we should eat this,

don't eat that. Everywhere we turn in the grocery store, there are signs, labels, symbols

and logos. "Whole Grain." "All natural." "100% Organic." But what do the labels

really mean? Is there truth behind them, or is it marketing hype? I think you'll find this

article enlightening. My personal goal with this publication is to learn something with

each issue, and I certainly did with this story!

Again, please let me know what you think and send me your ideas for future

stories. And your positive comments make my day, so keep them coming! Be sure to

like us on Facebook (sandhillsnaturallync) and check out our digital edition online.

Please, please thank our advertisers for making this publication possible. As always, if

you would like to help support Sandhills Naturally by being a sponsor or a distribution

location, please let me know.

Thanks for reading our second issue! Joy Godwin Crowe, Publisher

[email protected]

plea

se recycle this mag

azine. share it with a fr

ien

d!

Proud member of

mailto:[email protected]






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nutRition

One finds them all over today’s food products, both fresh

and prepared, on boxes and cartons, fruits and vegetables. No,

not insect infestations. Food labels –– those bar codes,

numbers, descriptive words and acronyms with clever little

images. Natural. Organic. Cage-free. Non-GMO verified.

Wild-caught. And the list goes on. But where did they originate,

what do they mean and are they really necessary?

Prior to the establishment of the first self-service grocery

store in 1916 –– a Piggly Wiggly® in Memphis, Tenn., founded

by Clarence Saunders –– consumers attended markets, picked

their food at the farm or out of the back yard or gave a list to a

grocery clerk who would collect and pack up the provisions for

customers. The increased efficiency of allowing consumers to

“hunt and gather” their food from

shelves and refrigerated cases,

combined with a world made

smaller through improved

transportation methods, increased

variety in food offerings and the

growing interest in eating more

healthfully gave rise to the use of

food labels, benefiting producers,

distributors and consumers alike.

And though occasionally irritating

(some sticky glue on tagged produce appears to be stickier than

others), or even misleading in certain applications, food labels

can provide quite useful information to consumers concerned

with the source of their food –– and what is in it.

OrganiC

According to the United States Department of Agriculture’s

(USDA) National Organic Program (NOP), whose mission is to

ensure “the integrity of USDA organic products in the U.S. and

throughout the world,” the term organic “indicates that the

food or other agricultural product has been produced through

approved methods that integrate cultural, biological, and

mechanical practices that foster cycling of resources, promote

ecological balance, and conserve biodiversity. Synthetic

fertilizers, sewage sludge, irradiation, and

genetic engineering may not be used.”

The following guidelines were

established since October 21, 2002.

For single-ingredient foods, the

word “organic” and the seal may

appear on the packaging of cheese, eggs, meat, milk, etc., and

as a sticker on fruits and vegetables or on produce signage.

Multi-ingredient foods, including beverages, snacks and

processed foods, use a more detailed classification system:

• 100% Organic – Made with 100% organic ingredients,

excluding salt and water, and may display the USDA Organic

seal

• Organic – Contain by weight at least 95-99% organic

ingredients, with remaining ingredients unavailable organically

but approved by the NOP; may display the USDA Organic seal

• Made With Organic Ingredients – Must contain 70-94%

organic ingredients; may list up to three ingredients on the

package front; no USDA Organic seal

• Other –

Containing less than

70% organic

ingredients; may only

list organic ingredients

on the package

information panel; no

USDA Organic seal

As use of the

USDA Organic label is

voluntary, not all producers certified organic choose to use it.

Likewise, some producers maintain organic practices, but opt

not to go through the strict (and costly) certification process.

naTural

Many people –– a third of those surveyed by “Consumer

Reports” –– believe the words natural and organic are

interchangeable. The term “organic” is strictly regulated as

noted above; however, the Food and Drug Administration (FDA)

has never formally defined the term “natural,” recognized as a

buzzword that helps to generate over $22 billion in yearly sales.

A product labeled natural may in fact contain non-natural

ingredients. To assure that a product’s ingredients are indeed

natural, consumers should read the Nutrition Facts label on the

package.

arTisan

Like natural, “artisan” is another buzzword not formally

defined by the FDA, but found on hundreds of products, from

pizzas to tortilla chips to doughnuts. It may mentally evoke

nostalgic images of handcrafted foods, like cheeses, breads and

baked goods and confections produced in small batches.

what's in a name? The labels explained by Karen gilchrist



Consumers looking for artisanal

products might wish to look for the

words “handcrafted” and “small

batch.”

MulTi-grain, WhOle grain

and WhOle WheaT

Americans have been encouraged to

increase consumption of more whole grains to help prevent

heart disease, yet again, the FDA has no legal definition of what

a whole grain is. Legally, “only whole wheat bread must be

made with 100 percent whole wheat, but any other wheat

product can have as much or as little wheat as the

manufacturer decides.”1 Multigrain simply means the product

has more than one grain, which could all be refined flour and

not whole grains. If a product is labeled “Whole Grain,” the

first and most prevalent item in the ingredient list in the

Nutrition Fact list is –– whole grain.

nOn-gMO VeriFied and gMO-Free

GMOs or genetically modified organisms, defined in detail

by the Non-GMO Project, “are plants or animals created

through the gene splicing techniques of biotechnology (also

called genetic engineering, or GE),” an experimental technology

that “…merges DNA from different species, creating unstable

combinations of plant, animal, bacterial and viral genes that

cannot occur in nature or in traditional crossbreeding.” GMOs

differ from hybrids, which are created by “cross-pollinating two

different, but related plants over 6 to 10 plant generations,

eventually creating a new plant variety”2 and heirlooms, grown

from “seed that has been saved and grown for a period of

years and is passed down by the gardener that preserved it….

To be capable of being saved, all heirloom seed must be open

pollinated.”3

Much controversy surrounds GMOs and their actual

benefits and potential safety, which has led to their outright

banning and importation in many countries and increasing

demand for labeling in several states in the U.S. Most of the

canola, corn, cotton, soy and sugar beets grown in the U.S. is

GMO.

The retailers who started the Non-GMO Project, North

America’s only independent verification for products made

according to best practices for GMO avoidance, believe “that

consumers in North America should have access to clearly-

labeled non-GMO food and products.” The Non-GMO Project

Verified seal indicates that the product has gone through its

verification process. The Non-GMO Project Verified seal is not a

“GMO-free” claim. Products bearing the label GMO-free “are

not legally or scientifically defensible, and they are not verified

by a third party.” Furthermore, the risk of contamination from

cross-pollination “to seeds, crops, ingredients and products is

too high to reliably claim that a product is ‘GMO-free.’”

priCe lOOK-up (plu) labels

Yes, they can be annoying, those little sticky number labels

on produce. But though

originally created to

help speed up the

checkout process and

track inventory in

grocery stores, they

enhance quality control

for producers and

distributors and help

limit costs tied to

tracing tainted products,

as well as provide

consumers with

beneficial information about what they are eating, and where it

was grown. The codes apply to fruit, vegetables, herbs and nuts

and are most commonly affixed to fruit. One can look up a

code online at http://plucodes.com.

• Four digits – conventionally raised, which may include the

use of pesticides and petroleum-based fertilizers

• Five digits, beginning with 8 – grown from GMO seeds

• Five digits, beginning with 9 – organic, grown in

accordance to the National Organic Standards Board

Cage-Free, Free-range, Free-rOaMing and

pasTure-raised

How an animal raised for food is treated during its life has

grown in importance to many consumers as a result of

information regarding crowded concentrated animal feeding

operations (CAFOs) that deny animals the opportunities to live

outside or engage in their natural behaviors. Laying hens not

confined to small cages (battery hens) with floors slightly

smaller than a legal-sized sheet of paper will forage, nest,

perch, spread their wings and take dust baths. A label on egg

cartons including “free” suggests the opportunity to “act like

chickens,” but can be misleading. The Humane Society of the

United States provides detailed descriptions of these labels with

regard to egg production.

• Cage-Free – Hens live un-caged inside barns, generally

with no access to the outdoors.

• Free-Range – No government-regulated standards

required, but hens typically live un-caged inside barns with

some access to the outdoors.

• Free-Roaming – Also known as “free-range

http://plucodes.com



• Pasture-Raised – No government-

regulated standards required, but hens

typically live outdoors for most of the year

on pasture and kept indoors at night for

protection.

Chickens raised for meat are often labeled

hormone- or steroid-free, but the use of either is not

allowed in chicken production in the United States. Many

producers today actively promote chicken as raised without

antibiotics or antibiotic-free or without the use of antibiotics.

According to the National Chicken Council, antibiotic-free,

which is the same as raised without antibiotics, is not allowed

on labels, but can be used in marketing materials. However, all

chicken is essentially antibiotic-free because of the time

required between administration of the drugs and slaughter.

Only certified organically raised chickens received a diet that is

antibiotic- and/or pesticide-free.

grass-Fed and pasTure-raised

The USDA’s definition of grass-fed animals, which refers to

bison, cattle, goats and sheep, requires that 100% of the diet

consist of “freshly grazed pasture during the growing season

and stored grasses (hay or grass silage) during the winter

months or drought conditions.”4 However, it doesn’t indicate

an animal’s access to pasture –– it could be fed harvested

forage –– or whether it has received antibiotics or hormones,

and yet it could still carry the USDA grass-fed label.

Alternatively, the American Grassfed Association’s (AGA)

independent third-party certification “verifies a 100 percent

forage diet, raised on pasture that has a minimum of 75

percent cover, no confinement, no antibiotics and no added

hormones.”

So a grass-fed animal isn’t necessarily pasture-raised, and

pasture-raised doesn’t necessarily mean grass-fed; grass-fed

refers to what is eaten, and pasture-raised to where an animal

eats. Farmers may feed grain to animals that feed on grass,

especially during winter months, and to further confuse the

consumer, “a product may say “grass-fed” on the packaging,

but the cow might have been “finished” on grain, meaning it

ate grain during the last 2 or 3 months of its life.” Consumers

looking for 100% grass-fed beef should look for products

labeled as such.

Lastly, the term grass-fed cannot apply to pigs or chickens,

as both require grain as part of the diet, but they may be

pasture-raised and labeled accordingly.

FarM-raised and Wild-CaughT

Fish and seafood provide high-quality protein, minerals and

vitamins and are considered heart-healthy. But concerns about

overfishing and mercury levels in the oceans have contributed

to the rise of the fastest-growing sector of animal food

production, aquaculture or fish farming. Fish are raised in tanks

or in netted cages in coastal waters. Responsible fish farming

uses water filtration systems and non-polluting natural fish foods.

Wild-caught fish, which are often more nutritious, are caught

where they live naturally, often using methods (like drag nets) that

can negatively impact other marine species and ecosystems.

Consumers may want to look for the Marine Stewardship

Council’s “Fish Forever” label verifying sustainable practices, such

as hook-and-line fishing, long-lining and trap fishing.

While the original intentions of food labels may have been

to increase efficiency and accountability for producers and

distributers, consumers clearly benefit from knowing more

about their food, enabling them to purchase products aligning

with their interest in and desire for particular consumption

habits. But the list above features just a small sampling of the

labels used in product packaging, some of which are defined by

government regulation; most, however, are not. Companies

simply use them to market products, giving rise to confusion,

misunderstanding, misuse and even lawsuits. For more

information, The Animal Welfare Approved (AWA) Program’s

offers its publication “Food Labeling for Dummies: a definitive

guide to common food label terms and claims” at http://

animalwelfareapproved.org/wp-content/uploads/2013/04/

Food-Labelling-for-Dummies-screen-v9-041013.pdf.Karen Gilchrist is a writer, yoga instructor and longtime

resident of Southern Pines. You can reach her at [email protected]. A complete list of sources for this article can be found on our website, www.sandhillsnaturally.com.

1“Companies Not Telling the Whole Truth About Whole Grains,” http://abcnews.go.com/blogs/health/2012/02/07/companies-not-telling-the-whole-truth-about-whole-grains.

2http://www.foodrenegade.com/hybrid-seeds-vs-gmos3http://gardening.about.com/od/vegetable1/f/Heirlooms.htm4“Food Labeling for Dummies,” http://animalwelfareapproved.org/

wp-content/uploads/2013/04/Food-Labelling-for-Dummies-screen-v9-041013.pdf

Chiropractic Wellness ClinicDr. David H. Fonke

910.436.33361570 Hwy 24/87, Cameron, NC

Call 910.436.3336 today for your free consultation. www.cameronchiropracticwellnessclinic.com

Symptoms you are experiencing may be caused by spinal sublixations. Spinal adjustments with the Activator adjusting instrument are gentle and effective.

http://animalwelfareapproved.org/wp-content/uploads/2013/04/

http://animalwelfareapproved.org/wp-content/uploads/2013/04/

http://www.sandhillsnaturally.com

http://abcnews.go.com/blogs/health/2012/02/07/companies-not-telling-the-whole-truth-about-whole-grains




http://www.foodrenegade.com/hybrid-seeds-vs-gmos

http://animalwelfareapproved.org/

http://www.cameronchiropracticwellnessclinic.com



If schools and parents received report cards on the lunches

they're serving kids, most wouldn't receive a passing score.

Many lunches, whether served at school or brought from

home, are made with bleached flour, artificial sweeteners,

food coloring, high-fructose corn syrup, artificial preservatives,

hormones and trans fats. Studies have shown that these

ingredients are linked to weight gain, defects in insulin and

lipid metabolism, hyperactivity, increased risk of tumors, cancer,

digestive issues, asthma, premature heart attacks, diabetes,

and overexposure and resistance to antibiotics. Some of these

ingredients are even banned in other countries.

As a parent, what can you do to keep your child healthy?

Check in with your child's school to learn where foods are

sourced and the nutritional values and ingredients in order to

make informed decisions.

"The more highly processed foods

are, the more likely they are to contain

the seven unsavory ingredients. Meaning

they are foods it's best to find alternatives

for," says Laura Burbank, a registered

dietitian with the Life Time Foundation.

"We encourage parents to speak

with school nutrition directors and

cafeteria managers about reducing the

amount of highly processed and artificial

items served in their lunch rooms, in favor

of wholesome, real foods, and we're able

to help parents throughout that process," Burbank says.

Until changes are made, Burbank advises actively engaging

kids — starting when they're young — in packing lunch at

home. "Getting kids involved in packing their lunches makes

them more likely to eat and enjoy them," says Burbank. "They

feel helpful, and they're learning along the way." She says

it's important to include a protein, whole grains, fresh fruit,

vegetables and healthy fats with every meal and provides some

ideas below.

lunch box option one: * Lunch: turkey or ham sandwich with avocado and

spinach on whole grain bread. Look for meat that is free of

hormones, antibiotics, nitrates, artificial preservatives and other

additives.

* Snack: orange slices and string cheese.

lunch box option two: * Lunch: grilled chicken breast, avocado and roasted bell

pepper or shredded carrots in a whole grain pita with a Greek

yogurt based dressing or pesto.

* Snack: apple slices and almond butter. If your child's

school has a strict nut-free lunchroom guideline, include Greek

yogurt with vanilla and/or honey.

lunch box option three: * Lunch: a wholesome PB&J made with almond butter and

100 percent fruit preserves on whole grain bread.

* Snack: hard-boiled eggs, cherry tomatoes, cucumbers

with Greek yogurt-based vegetable dipping sauce or pita chips

and peppers with hummus.

healThier lunCh rOOM ChOiCesBurbank notes that sometimes making lunch at home isn't

a viable option. If that's the case, she suggests parents discuss

healthy lunch room options with

their kids, as studies have shown

that in addition to nutritional

benefits, healthier diets also

associate with higher academic

performance. Things to consider

include

* Choosing a salad when

available to include more

vegetables in the meal.

* Choosing white milk over

chocolate milk to cut down on

sugar intake.

* Choosing 1 percent milk over skim or non-fat milk; the

higher fat content is more satiating.

* Choosing whole grain pasta over bread, which may

contain bleached flour and preservatives.

* Choosing red pasta sauce (vegetable-based) over cream

sauce (high in fat).

* Choosing fresh fruit over canned fruit, which may

contain artificial colors, preservatives and sweeteners.

Parents should also be encouraged to talk to the nutrition

directors and cafeteria managers about reducing the amount of

highly processed and artificial items in the school meals.

The Life Time Foundation partners with schools to help

them remove highly processed and artificial ingredients from

school meals by providing resources and assisting with menu

development. For more information on how your school can

get involved, visit www.ltffoundation.org.

healthy lunch and snack ideas for back to school

Source: BrandPoint (BPT)

http://www.ltffoundation.org



Vitamins, nutritional supplements, homeopathic remedies, teas, essential oils, food supplements and

literature to aid in your quest for perfect health.

919-777-0288 • www.vitaminsandthingsnc.com3723 Carbonton Road, Sanford, NC 27330

Vitamins & Things

Tree of Life910.366.3664

126 W. Main St., Sanford NCwww.piyo4me.moonfruit.com

Group fitness classes and wellness shop, specializing in Yoga & Piyo

Whether you are trying to shed a few pounds or just make some healthy changes, simple food substitutions can help. Some substitutions are easy, for example, substituting brown rice or quinoa for white rice or adding barley in with brown rice to add another type of whole grain. Other substitutions are completely unexpected. To be inspired and jazz up any meal time, take cues from culinary experts.

Chef Andrew Lyman, culinary director, The Art Institute of Austin, suggests, "It is not uncommon to use brown sugar for white sugar, but I often challenge my students to use other ingredients as a sweetener — for example, using a teaspoon of vanilla can often produce similar results as a cup of sugar, and it saves over 400 calories. Another option is using prunes for butter, especially in brownies or other dark baked goods — 3/4 cup of prunes with 1/4 cup of boiling water, puree to combine and you have a great option."

Chef instructor Peachy Seiden from The International Culinary School at The Art Institute of Cincinnati-Ohio says, "Using pureed fruit warmed on the stovetop with a bit of honey is a great substitute for classic maple syrup — decreasing the sugar content and providing an extra dose of antioxidants and vitamins and minerals."

Elliott Hilton, culinary director for The International Culinary School at The Art Institute of Michigan, adds, "Using non-fat Greek yogurt when the recipe calls for mayonnaise or sour cream works really well since it's a lot less fat and a good way to add additional protein."

Here are a few more substitutions you can make in your recipes:

* Unsweetened applesauce for sugar (can be in a 1:1 ratio, but reduce the amount of liquid in the recipe by 1/4 cup).

* Mashed bananas for fats. The creamy, thickening power of very ripe mashed bananas is the ideal consistency in place of

one cup of butter or oil.* Spaghetti squash for pasta is a natural substitute. Simply

roast and pull apart with a fork and voilá!

* Using coconut oil instead of butter adds additional health-benefiting nutrients, and the flavor is superb.

* Reducing the calorie count of meals is helpful, but small adjustments make a big impact. "Something simple that I recommend is to make broths, soups and stews in advance and chill them. Before reheating, lift the hardened fat that formed on the surface. In a pinch, you can also float a few ice cubes to help harden the fat so it can be lifted and removed," says Hilton.

* "Using brewed tea (green, white, oolong, black) as a 'liquid ingredient' to our sauce or stews add another flavor dimension, not to mention the added protective antioxidants" says Seiden.

* Meat consumption overall is an area that can be reduced tremendously both for the sake of health and calories. "We make a mean veggie burger here at the student-run restaurant — one that would make any meat lover a veggie burger convert," says Lyman. Source: BrandPoint (BPT)

tips & tricks for healthy food substitutions

http://www.vitaminsandthingsnc.com

http://www.piyo4me.moonfruit.com



Hectic mornings, busy schedules and afternoon snack

cravings can make it difficult to eat foods that are tasty,

healthy and satisfying. Instead of grabbing a bag of packaged

cookies or vending machine chips, have a healthy alternative

available for you and your family that’s delicious and satisfying.

“Better food options keep energy levels high in between

meals,” said Nancy Siler, vice president of consumer affairs

at Wilton. “By planning ahead with healthy snacks or mini

meals, you’ll have great choices available, even with a chaotic

schedule.”

Try these tips for healthier, tasty treats:

* Think Greek.

With more protein

and richness than

other yogurt

varieties, Greek

yogurt can be used

in many different

ways. Try it in

fruit dips or as an

alternative for mayo

or sour cream. You can even substitute it for some of the

butter in baking recipes to reduce calories and fat.

* Make it fun. Let kids get creative by using cookie cutters

on low-fat cheese slices and whole grain bread or tortillas to

build their own snacks. Or, have them make funny faces using

natural peanut butter, raisins and fruit, like sliced bananas.

* Sneak in veggies. Bakers are using veggies more than

ever before in new, inspirational baked treats. Many vegetables

have a natural sweetness, so your family won’t taste the

difference during snack time. Try sweet potato cupcakes or

carrot and zucchini cookies.

Make this recipe for Squash and Banana Mini Muffins for

a quick and healthy snack that’s delicious whether after school

Source: Family Features; Photo courtesy of Getty Images

back to school bites

serVe a saTisFying snaCK

Do you need an easy way to pack more protein, calcium and other nutrients into your family’s diet? You can’t go wrong with a kid-friendly kitchen staple like low-fat yogurt. With a wide array of textures, consistencies and flavors, there are sure to be several varieties that even the pickiest eater will enjoy. Take these beloved flavors to new heights with toppings such as dried fruit, organic granola, dark chocolate and coconut shavings.

or while at work. For more healthy recipes ideas, baking tips

and inspiration, visit www.wilton.com.

squash and banana Mini MuFFins

Makes about 48 mini muffins

• 1 1/2 cups all-purpose unbleached flour

• 1 cup quick oats (uncooked)

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon pumpkin pie spice

• 1 1/4 cups thawed frozen pureed winter squash

• 3/4 cup firmly-packed light brown sugar

• 3/4 cup mashed banana (about 2 medium bananas)

• 1 egg

• 2 tablespoons canola oil

• 1 cup dried cranberries

Preheat oven to 350ºF. Prepare mini muffin pan with

vegetable pan spray.

In large bowl, stir together flour, oats, baking soda, salt

and pumpkin pie spice.

In medium bowl, whisk together squash, sugar, banana,

egg and oil. Make a well in center of flour mixture; whisk in

squash mixture until just combined. Stir in cranberries.

Fill cavities 2/3 full with batter. Bake 12-14 minutes or until

toothpick inserted into center of muffin comes out clean.

nutRition

http://www.wilton.com



What’s not to like about an organic lawn? It’s relatively

cheap. It’s better for the environment, and it takes less work

than your traditional well-manicured turf. This is the second

part of a two-part article on organic lawn care. Last month we

covered mowing and watering.

Fiddling WiTh FerTilizer

Once you’ve tested the composition of your soil, you’ll

know what type of fertilizer it may need. Of course you’ll

want natural fertilizer. It’s best to apply it in the spring and

fall. Organic lawn fertilizers, although costing more up front,

are cost-effective in the long term because they promote

better growing conditions, decrease the need for pest

controls and require fewer applications.

In addition to fertilizer, consider feeding your lawn

seaweed. It contains trace elements like iron, magnesium

and zinc oxide. Seaweed will support plant health and root

development and will help fight fungi.

TO raKe Or aeraTe?

Remove thatch in the spring or early summer using a

rake or a tool especially designed to remove that matted,

dead grass.

Aeration can also promote a healthy lawn. It removes

plugs of dirt, which helps increase the soil’s ability to retain

water, and it increases air circulation to the roots. Aeration is

usually a task for spring, but you can also do it in the fall. You

can rent a motorized aerator from a garden center. or you can

purchase a pair of Lawn Aerator Sandals, which takes more

work, but provides great exercise.

Curing COMMOn laWn prObleMs

Here’s a sampling of common lawn problems and organic

and natural ways to solve them.

Yellow grass can be caused by traffic or lack of water or

can indicate a soil deficiency (iron or nitrogen). Test your soil to

determine what and whether organic soil amendments can help

return your lawn to its green glory.

Bare or rough spots can also be caused by traffic or dog

poop. The cure is to remove the cause. (Don’t allow pets or

your family to walk on the problem areas, clean up after your

dog immediately after he or she does its business or start

walking Fido elsewhere.)

If you’ve eliminated the common culprits and are still

having problems, see whether caterpillars are doing the

damage. Most caterpillars in lawns are the larval form of a few

moths species (armyworm, sod webworm). When populations

are high, they can chew grass down to the crown, leaving

rough patches or bare spots. To get ride of these pests, rake out

any thatch, apply a solution of beneficial nematodes and scatter

endophyte-enhanced grass seeds on the affected area.

Brown grass is unsightly, but may not signal a major

emergency. It’s often the result of poor maintenance. Be sure

that you are not mowing your lawn too short and that you are

watering enough. If that doesn’t do the trick, test your soil to

see if it is suffering from any nutrient deficiencies and correct

those deficiencies.

Weed & pesT COnTrOl

The good news is that improving lawn health by proper

watering, mowing and fertilizing will greatly reduce weeds. If

weeds are fairly minor (rather than overtaking the grass), start

by simply weeding by hand.

Still got weeds? Part of the solution is figuring out what’s

got dandelions? The grass is greener WiTh OrganiC laWn Care, parT TWO



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strawberries * sweet corn * asparagus blueberries * tomatoes * broccoli peaches * cucumbers * basil * kale canteloupe * collards * seasonal

squash * peppers * carrots * spinachapples * lettuce * grapes * greens

radishes * watermelon * sweet potatoes * sand hills salsa

September to NovemberNow For Fall

making weeds possible and changing things around so that

weeds will face a tougher time. Here’s a quick tutorial on ways

to keep weeds and troublesome insects at bay:

If clover is taking over your lawn, there’s a good chance

your soil lacks nitrates, which encourage grass growth. In fact,

the easiest way to control clover is to promote healthy grass.

To remove clover, first till the soil and then add compost to

increase the soil’s fertility. Finish off by reseeding bare spots

with grass. To prevent clover, apply a slow-release organic lawn

fertilizer in the fall and leave clippings on the grass during the

summer.

To rid your lawn of dandelions, remove the flower heads

before they go to seed. Dig out the roots with a dandelion

weeder. To prevent existing weed seeds from germinating,

apply corn-gluten meal in early spring.

Mow your grass too low, and you’ll be doing crabgrass a

favor. The low grass allows sun to reach the weed’s seeds. To

eradicate, completely remove plants before they go to seed and

then sow grass seed. You can prevent crabgrass by allowing

your lawn to stand tall at three inches. You’ll need to keep

removing weeds from the reseeded spots to allow the new

grass to become

established.

Control

bugs by mixing

dishwater

soap — a

“natural” brand

like Bi-O-kleen

works best — with water.

Dirt mounds are usually caused by moles and the tunnels

they burrow. Press down the mole ridges with a rake or

other garden implement so that the grass roots can reengage

with the soil. Then tackle the moles. The best way to keep

them away is to be an inhospitable host: eliminate their food

source. Moles normally invade a lawn to feed on grubs and

earthworms. In the case of grubs — which can also cause

brown grass — apply milky spore, the #1 control of Japanese

beetle grubs.

Writen by E. Vinje and reprinted courtesy of Planet Natural.

Planetnatural.com has been providing products for a healthy

home, lawn and garden since 1991.

http://www.naturesowninc.com



Farm Aid, the concert, is finally making its way to North Carolina. It's been a long time coming. Willie Nelson, Neil Young and John Mellencamp organized the first Farm Aid concert in 1985 near the height of the farm crisis to generate awareness about the loss of family farms and to raise funds to keep farm families on their land. Dave Matthews joined the Farm Aid Board of Directors in 2001. Since that first concert, Farm Aid has raised more than $45 million to "promote a strong and resilient family farm system of agriculture." Although the organization has held serveral concerts in the Southeast, it has never been to the Tarheel state. Until now.

On Saturday, September 13, Farm Aid 2014 will take place at Walnut Creek Amphitheatre in Raleigh. Farm Aid 2014 will feature Farm Aid board members Willie Nelson, John Mellencamp, Neil Young and Dave Matthews — with Tim Reynolds — as well as Jack White, Preservation Hall Jazz Band, Jamey Johnson, North Carolina's own Delta Rae, Lukas Nelson & Promise of the Real, Carlene Carter, Gary Clark Jr., Todd Snider, Raelyn Nelson Band, and Insects vs Robots.

"We have long wanted to come to North Carolina, and we have long-time partners in the area. But given the makeup of our board of directors, we do have logistical challenges just scheduling the concert. Any given year, all four artists are out on the road touring," said Jennifer Fahy, Communications Director for Farm Aid. "This year, the planets aligned, and we can bring the concert to North Carolina. We have been so inspired by

everything happening in the state."

"In North Carolina and across the Southeast, family farmers have struggled to stay on the land, but they have also pioneered new roads to economic sustainability. This region knows the value of its farmers and offers increasing opportunities for new farmers to build a strong regional food system," said Farm Aid President Willie Nelson. "On the Farm Aid stage Saturday, September 13, we'll celebrate family farmers and the healthy communities they're growing for

all of us."Farm Aid 2014 is an all-day music and food festival,

featuring a unique lineup of artists and genres. In addition to great music, it will also offer concert-goers family farm-identified, local and organic foods with its own HOMEGROWN Concessions®. In Farm Aid's HOMEGROWN Village, attendees will have the chance to meet farmers, engage in hands-on food and farm activities and learn about the ways family farmers are enriching our soil, protecting our water and growing our economy, in addition to bringing us good food for good health.

"There is a fair-like feeling when you go to Farm Aid. All day long, people are performing onstage, and food from family farmers is being served," said Farm Aid board member John Mellencamp. "It's a great occasion for families to come listen to great music and teach their children about where their food comes from. We're proud to bring Farm Aid 2014 to North Carolina for the first time to feature the family farmers whose hard work and innovations are essential for all of us."

But Farm Aid is more than a fun music concert. Farm Aid is a nonprofit organization whose mission is

"to keep family farmers on their land in order to guarantee an agricultural system that ensures farmers a fair living, strengthens our communities, protects our natural resources and delivers good food for all." At a Farm Aid concert, education is as important as entertainment.

"Even from the get-go, the concert was designed to raise money and raise awareness in equal parts," said Fahy. "Willie has always said it needs to move around the country so farmers can attend. Just being there generates additional press and helps tell the stories of the farmers in the region. We also work to connect organizations who work on similar efforts and to inspire new organizations to get involved in the movement."

For more information on the 2014 Farm Aid concert or the organization, visit www.farmaid.org. Tickets for the event are available at www.livenation.com.

Farm Aid board members Willie Nelson, Neil Young, Dave Matthews and John Mellencamp will perform at Walnut Creek September 13. © Paul Natkin/Photo Reserve, Inc. Paul Natkin/Photo Reserve, Inc.

farm aid comes to north carolinaThe MissiOn: FaMily FarMers, gOOd FOOd, a beTTer aMeriCa

by Joy g. Crowe

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tips for a greener back-to-school seasonWith back-to-school shopping,

changing schedules and preparing kids

for the upcoming school year, your

family's environmental impact may be

the last thing on your mind.

It is possible to have a greener

back-to-school season. Here are seven

simple things parents and children can do

to care for the environment — and

themselves — as they return to school.

1. Reuse and recycle notebooks.

While high schoolers may go through

multiple notebooks per subject every

year, it's rare for elementary school-aged

kids to use up their notebooks. Tear out

used pages (and recycle them, of course)

from last year's notebooks so that kids

can use the remaining blank pages. Use

contact paper to freshen and reinforce

covers that are worn or written on.

2. Give broken and worn down

crayons new life. Gather all the bits and

separate by color. Remove all papers.

Using a mini-muffin pan (or mini

ramekins in fun shapes), fill each cup

with crayon pieces in one color. Melt in

an oven set at 350 degrees just until

crayons are completely melted. Cool at

room temperature, and then freeze for

30 minutes to make it easier to remove

the newly formed crayons.

3. Refresh smelly shoes naturally.

Stinky gym bags and tennis shoes don't

have to be a reality for your athletic child,

and you don't have to resort to chemicals

to kill odor. You can create a natural

deodorizing spray with essential oils.

Simply mix 12 to 16 drops of lemon oil,

six drops of red thyme oil and 2 drops of

patchouli oil with 4 ounces of water in a

misting bottle. Shake vigorously and mist

inside gym bags and shoes. The formula

not only kills odors, but also adds an

energizing, refreshing aroma.

4. Look for ways to green your

commute to school. If you live close to

school, consider walking or biking.

Families with longer commutes may

consider carpooling or using the

school bus.

5. Green lunches by packing

them in reusable lunch bags (no

brown bags or plastic baggies,

please). Pack sandwiches in

reusable sandwich containers, and

use bento-style boxes with multiple

compartments to hold snacks,

veggies and other sides. Replace

plastic water bottles with reusable

bottles — plenty of fun, colorful

options are available.

6. Energize naturally. Do your

kids grab a sugary soft drink or

sweet snack to boost their awareness

while doing homework? Instead of

relying on unhealthy treats for an energy

boost that will come with a crash

afterward, energize homework time with

an essential oil diffusion. Try this mood-

boosting blend:

Ingredients:

10 drops peppermint essential oil

3 drops eucalyptus essential oil

2 drops ginger essential oil

3 drops sweet orange essential oil

Directions:

Combine all

oils in a mister

bottle and spritz in

the air around your

child's work space.

To give kids a

boost during the

school day, soak a

cotton ball in the

essential oils blend,

slip it into a

reusable plastic container and place in

your child's book bag. Whenever he

needs a burst of energy during the day,

he can open it and take a quick whiff.

7. Lighten up your electricity use and

carbon footprint. Get kids involved in a

fun weekend project by replacing

incandescent bulbs throughout the house

with energy-efficient CFLs or LEDs. These

bulbs give off the same amount of light

for back-to-school tasks like homework

or picking out a first-day outfit, but use

about 80 percent less electricity and can

last for eight or more years before

needing replacement.

Article courtesy of BPT - Brandpoint. Mood-boosting essential oil spray recipe courtesy of Aura Cacia. Photo from BPT.

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Even if you’re a well-versed cook, there are certain foods

you may not have ever considered making yourself. For

example, when is the last time you made your own apple sauce,

jam or chutney?

While preparing these staples

from scratch does take more time

than picking up a store-bought

variety, the benefits to DIY are

numerous, say experts.

“Making the foods you

typically buy means you can skip

the artificial flavors, preservatives

and generous additions of sodium,

sugar and fat that many store-

bought foods use to ensure shelf

life and profitability,” says Ivy

Manning, food writer and author

of the new cookbook “Better from

Scratch,” a collection of more than

60 do-it-yourself recipes of kitchen

staples. “Homemade foods can be

more healthful and easier on the

wallet.”

To give this a try at home,

Manning is offering her recipe for

Apple-Onion Chutney to be served

as an accompaniment to roast

pork loin or roast beef:

Ingredients

• 2 cups raisins

• 1 cup cider vinegar

• 1 cup light brown sugar, firmly packed

• 4 lemon zest strips, each 1⁄2 inch wide and 2 inches long

• 1/2 teaspoon ground cloves

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 2 large chopped yellow onions

• 4 lbs of good baking apples,

such as granny smith or pippin,

peeled, cored and chopped

• 3 tablespoons fresh mint,

chopped

• 1 tablespoon fresh thyme

leaves

Directions

• Have ready 4 sterilized jars

and their lids.

• In a nonreactive saucepan,

combine the raisins, vinegar, brown

sugar, zest strips and cloves. Add

2 1/2 cups water and stir to mix

well. Bring to a boil over high heat.

Remove from the heat and set

aside.

• In a large nonreactive

saucepan over medium-low heat,

melt the butter with the olive oil.

Add the onions and cook, stirring

occasionally, until tender, about

15 minutes. Add the raisin mixture

and apples and bring to a boil

over high heat. Reduce the heat to medium-low and simmer

uncovered, stirring occasionally, until the apples are just tender,

about 25 minutes. Add the mint and thyme and continue to

cook until the apples are tender, about five minutes longer.

Discard the zest strips.

• Ladle the hot chutney into the jars, leaving 1/4 inch of

headspace and using a small rubber spatula to push the apple

and onion pieces gently into the jar so they are covered with

liquid. Slide a metal chopstick or thin tool down the side of

each jar, between the glass and the chutney, four or five times

to release air bubbles. Adjust the headspace, if necessary, then

wipe the rim of each jar clean and seal tightly.

• Store the jars in the refrigerator for up to 2 weeks.

From condiments to pickles to crackers, consider taking the

next step in your kitchen adventures and going DIY.Source: StatePoint; Photo: ©Alice Gao, "Better from Scratch"

foods to stop buying and start making

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FitnEss

Throughout the month of September, people across the country will have access to an entire week of free yoga classes by visiting www.yogamonth.org. The offer is part of the National Yoga Month campaign, which is designed to educate, inspire and generate awareness of the positive impact of yoga on health.

During National Yoga Month, one of a select few national health observances, millions will come together for free events and activities. Festivities will take place across the U.S., with hundreds of studios, teachers, individuals and organizers taking part in their own hometowns. The events are all designed to educate people about the mind and body benefits of yoga practice.

“We are all looking for ways to take an active role in managing our health. There are readily available solutions that don’t necessarily require insurance or even a doctor,” said Johannes Fisslinger, co-founder of National Yoga Month. “Preventative wellness can be accessed by simply unrolling a yoga mat!”

As part of its mission to provide actionable guidance and tools, National Yoga Month is providing people with an opportunity to try yoga for free. Whether you are attempting it for the very first time or are an experienced yogi looking to deepen your practice, participating is simple. Just visit www.yogamonth.org and search for free yoga classes and events in your city or print your Yoga Month Card to be redeemed for One Week Free Yoga at over 2,000 participating yoga studios nationwide.10 reasOns TO praCTiCe yOga

1. stress relief: Yoga reduces the physical effects of stress on the body. By encouraging relaxation, yoga helps to lower the levels of the stress hormone cortisol. Related benefits include lowering blood pressure and heart rate, improving digestion and boosting the immune system, as well as easing symptoms of conditions such as anxiety, depression, fatigue, asthma and insomnia.

2. pain relief: Yoga can ease pain. Studies have demonstrated that practicing yoga asanas (postures), meditation or a combination of the two, reduced pain for people with conditions such as cancer, multiple sclerosis, auto-immune diseases and hypertension, as well as arthritis, back and neck pain and other chronic conditions. Some practitioners report that even emotional pain can be eased through the practice of yoga.

3. better breathing: Yoga teaches people to take slower, deeper breaths, which helps to improve lung function, trigger the body’s relaxation response and increase the amount of oxygen available to the body.

4. Flexibility: Yoga helps to improve flexibility and mobility, increasing range of movement and reducing aches and pains. Many people can’t touch their toes during their first yoga class. Gradually they begin to use the correct muscles. Over

time, the ligaments, tendons and muscles lengthen, increasing elasticity, making more poses possible. Yoga also helps to improve body alignment, resulting in better posture and helping to relieve back, neck, joint and muscle problems.

5. increased strength: Yoga asanas (postures) use every muscle in the body, helping to increase strength literally from head to toe. And while these postures strengthen the body, they also provide an additional benefit of helping to relieve muscular tension.

6. Weight Management: Yoga (even less vigorous styles) can aid weight control efforts by reducing the cortisol levels as well as by burning excess calories and reducing stress. Yoga may also encourage healthy eating habits and provides a heightened sense of well-being and self-esteem.

7. improved Circulation: Yoga helps to improve circulation and, as a result of various poses, more efficiently moves oxygenated blood to the body’s cells.

8. Cardiovascular Conditioning: Even gentle yoga practice can provide cardiovascular benefits by lowering resting heart rate, increasing endurance and improving oxygen uptake during exercise.

9. Focus on the present: Yoga helps us to focus on the present, to become more aware and to help create mind- body health. It opens the way to improved concentration, coordination, reaction time and memory.

10. inner peace: The meditative aspects of yoga help many to reach a deeper, more spiritual and more satisfying place in their lives. Many who begin to practice for other reasons have reported this to be a key reason that yoga has become an essential part of their daily lives.

"10 Reasons" Text courtesy of Yoga Alliance. For more information, visit the Yoga Health Foundation, yogahealthfoundation.org.

ommm... september is national yoga month CelebraTe WiTh One WeeK OF Free yOga

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For those who exercise regularly and are in good overall

shape, chiropractic care can be one of the best ways to

avoid future injuries. Taking care of yourself when you are

healthy is what chiropractic care is all about. The days of

seeking chiropractic care for aches and pains is short sighted.

Many athletes in all levels

of participation are enjoying

chiropractic care on a regular

basis to maintain optimal health

and fitness.

No one has perfect

alignment in the joints of the

body and spine. The physical

stress imposed upon your

joints by the force of gravity

during your training will cause

misalignment. Emotional stress

and chemical stress create

muscle tension that results in

misalignment. Chiropractic

adjustments bring the joints into

proper alignment, allowing your

body to handle the pounding

and impact from intense exercise. Misalignment of the joints

can result in long-term pain and injury.

Symptoms of misalignment include pain in the feet,

knees, hips, lower back, shoulders, elbows, wrists and neck.

Symptoms usually mean that injury has already begun, requiring

rehabilitation. Proper alignment is a great way to prevent

injuries from occurring.

Many athletes choose chiropractic care for both

injury prevention and injury care. A thorough chiropractic

examination, postural evaluation and functional examination

will reveal misalignments. Some of the most common injuries

seen include shin splints, plantar fasciitis, ankle sprains,

knee pain and hip pain.

Many times, correcting

misalignments will prevent

injuries from becoming

chronic problems.

Preventive chiropractic

care offers many advantages

for athletes. These include

improved coordination,

reaction time and balance;

stronger muscles and

improved range of motion.

The equipment and

attire you choose should

improve your work outs.

Choosing to visit your

chiropractor on a regular

basis will energize and

optimize your training routine.

Dr. David Fonke is the owner of Chiropractic Wellness

Clinic, 1570 Hwy 24/87 in Cameron, NC 28326, and has been

practicing since 1999. He can be reached at 910-436-3336 or

www.cameronchiropracticwellnessclinic.com. Photo: © Ersler | Dreamstime.com - Lifestyle Collage Photo

chiropractic care can benefit runnersiT helps CrOssFiT parTiCipanTs, exerCise enThusiasTs, TOO!

by david Fonke

Our Grand OpeninG is September 14, 12-4 p.m. & you don't want to miss it!

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ReNewU Wellness Spa

Please contact Carolyne Largo to inquire about services for your child!169 Mittie Haddock Dr.,Cameron, NC 919-498-9555 • www.aptitudeservices.comemail: [email protected]

Do you have a child with an Autism Spectrum Disorder?Are you seeking research based intensive interventions by trained ABA tutors?Would you like your child’s behavior program to be overseen by a qualified, experienced, board certified behavior analyst?We currently accept HealthNet Federal Services (TriCare) insurance.

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The kids have gone back to school, and the coming months may be filled with new challenges for them and for you as a parent or grandparent. As a mom of two beautiful boys and an Autism advocate, I enjoy offering ideas and support to families dealing

with Autism. Due to my experience and success in the journey of my own son's healing, I am often asked to put together a diet plan, cleanse or essential oil regimen for friends and family. Essential oils can be a great addition to the "medicine" cabinet to cure back-to-school jitters, help with focus and encourage more restful sleep. The following are just a few common oils to consider:

balance (a grounding blend of spruce leaf extract, ho wood oil, frankincense, blue tansy oil, blue chamomile, in a base of fractionated coconut oil): I use this oil before school each day for focus and attention, rubbing it up the neck and the base of the skull and a dabbing on the third eye point. We also use Balance before bed at night. It is detoxifying and promotes courage and self-esteem.

lavender: It is great for focus and attention, anxiety, sleep issues, inflammation, meltdowns and rashes. We use it every night, either on the bottoms of the feet, in our bath, in a backrub or on the base of the skull and neck. I also use it before going out in public since my son still can become overwhelmed and upset in big crowds. Recently I started using it for him before his daily reading, and immediately he was paying better attention.

Frankincense: This oil is top of my list for anyone. It stimulates the limbic system of the brain. I use this oil nightly on my children's feet for calming, focus and inflammation in their body. I take it internally daily. It is analgesic, anti-depressant, anti-fungal, anti-inflammatory, antiseptic, astringent, diuretic and sedative. Frankincense oil supports the healthy production of white blood cells and boosts the immune system.

Vetiver: This is a great oil for focus, calm, anxiety, depression, insomnia, skin care and healing, nervousness and stress. Diffusing vetiver essential oil may help to relieve stress and to recover from emotional shock and trauma. A natural tranquilizer, it can help induce a restful sleep. It is also helpful for a congested liver and pancreas. It is very grounding and can be used at night if you have a child who walks in his sleep or seems very fidgety while sleeping. Vetiver pairs well with lavender and clary sage.

in Tune (a blend of amyris bark, patchouli leaf, frankincense resin, lime peel, ylang ylang flower, Hawaiian sandalwood, Roman chamomile flower essential oils): Helps restore focus and increase ability to stay on task, promotes clarity of thought and increases alertness and centering thought processes.

Some kids can be sensitive to smell or touch. If this is the case with your child, you can put all the oils on the feet and even do it after they are asleep. Otherwise, massage can become a favorite time for your child and a very healthy bonding time. Sometimes they may take a few times to really be comfortable with it, and you may get a minute one night, two the next, working your way up at a frequency with which they are comfortable.

Kelli Edwards, owner of Pure Phoenix Cleanse & Wellness, is a health enthusiast with a passion for helping people achieve optimum health. She helps people through yoga instruction, as a colon therapist, and also as a wellness advocate for döTerra essential oils. She loves being a mom and taking care of her family. She enjoys reading and learning about all aspects of health, creating new recipes, yoga, dancing, music and nature. Photo: © Showface | Dreamstime Stock Photos

essential oils can help with back-to-school blues by Kelli edwards

Organic. Fair Trade. Sustainable.

Before they were buzzwords, they were

who we were.

Rude Awakening coffee house227 Hay St., Downtown Fayetteville

910-223-7833 (RUDE) www.rudeawakening.net

WEllnEss

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910-705-8020 • www.embraceyogastudio.com

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EXploRE

Down near Lumberton, one man entertains a bold, sun-drenched Mediterranean vision of silvery olive leaves and extra-virgin golden oil.

To that end, USDA-certified organic farmer Lem Barnes has planted 1,000 specially selected olive trees of nine varieties rooted in the sandy soils of his farm's test plot. Yes, olives — grown with a premium, artisinal, organic, local olive oil in mind — and yes, in the humid South. And yes, improbably, this far north into Carolina.

And yes, Barnes is a dreamer, but he also has follow-through cred. He's an experienced, third-generation conventional blueberry grower and current owner of New Dawn Organics. He also has chef training. And he would like to see this heat-loving Mediterranean and California crop thriving and producing in North Carolina's coastal plain regions within a decade.

There is precedent. While the U.S. produces less than 1/10th of 1 percent of the world's olive oil, those few drops of homegrown oil are squeezed out of groves in California, Texas and Arizona — and now Georgia. The first modern olives harvested east of the Mississippi were squeezed just two years ago. The chefs of Savannah swooned at this first pressing, pronouncing the extra virgin Georgia product outstanding, "buttery, smooth and grassy," with a pure freshness unmatched by imported oils. They drizzled the Georgia gold on heirloom tomatoes and dredged rustic wedges of bread through the stuff.

But the improbable tale of the Southern olive extends much further back in time.

Olive trees actually flourished once along Georgia's 100-mile coast. The original trees were planted in the 1590s by Spanish settlers at missions established in southeast Georgia. British colonists found mature Spanish olive trees after their arrival in 1773. Plantations on the barrier islands of St. Simons, Sapelo and Cumberland grew olives and pressed their oil well into the 1800s. However, the trees were wiped out after a series of disruptions such as natural weather disasters, the Civil War, and shifts in land ownership, where farming took second billing to winter residential island retreats for uber-wealthy Yankee industrialists.

Even further back, Founding Father and progressive farmer Thomas Jefferson sent olive trees down to South Carolina to see how they would fare. They died. The Georgia successes are much farther south, in the southern part of the state along the Florida line. The Texas trees are even farther south. So a

North Carolina oil industry looks like a roll of the dice for the Mediterranean tree.

But Barnes, 46, says that with proper selection of cold-hardiest varieties, a homegrown TarHeel olive oil has a fighting chance of seeing a bottle in our down east USDA Climate Zone Zone 8, especially in view of climate change bringing longer, hotter summers. The Spanish Arbequina olive, for example, is widely grown in California and said to be hardy up to Zone 8, a zone where the average annual extreme temperature sometimes dips to as low as 10-15 degrees for short periods.

Though the Arbequina olive is happiest with the lowest temps in the 20s, reports suggest it can survive lower bouts. Even more astonishing are reports of survival in parts of Zone 7, with favorable microclimates and protection techniques. Those include planting against a south-facing wall (attention, adventurous home gardeners), restricting irrigation after Labor Day and annually mounding 18 inches of soil around the trunk

can an olive oil industry thrive in the tarheel state? one man thinks soby Jan leitschuh



from November to March until the tree has been in the ground about five years. Mature trees can take a bit more cold, it is said. In addition, olive trees need what we have in abundance — long, hot summers.

Barnes wants to grow on an agricultural scale, not a garden situation. The former chef wants to see a NC specialty olive oil industry. So he's decided to roll those dice. He began by replanting his Lumberton olive nursery (the deer browsed earlier efforts) with 12 varieties to test, at 10 to 12 trees per variety. He is now up to 1000 trees. The trees themselves will tell him which ones favor the Carolinas.

"I'm prepared to lose a few soldiers. Someone has to go first," he says wryly. "We need to have those first pioneering farms that are larger than 6-8 trees in a test plot." Sourcing plants from the Georgia olive farms, his test plot has three different Spanish and three different Italian olive varieties. Through contacts in Texas and California, he'll also try other strains. He's doing this fully out of pocket, without grants, without state-funded research.

Why the willingness to put his own money where his enthusiasms lie? That story actually lies with the blueberries. Barnes grew up in bustling Cary but spent his long, hot summers working on the family's conventional farm down east in White Lake, Bladen County — the third-generation Barnes to do so. In 1991, he enrolled in a culinary program and was living in Atlanta, planning to be a chef, when he got a call from his uncle who managed the home farm.

"He was diagnosed with bone cancer, and he wanted me to come back, just for the '92 season," says Barnes. "I had 10-12 years of experience at that point, and running the whole operation that summer was something I knew I could do. After, I was planning to return to Atlanta, but that summer the blueberry bug hit me hard." He spent the next two years learning from his uncle exactly what blueberry farming was and how to coax the best from their different varieties. His uncle died in October of '93. "My uncle opened my eyes up to the seasonal labor of love," he says. "It wasn't long after his passing that I began to think of new ways."

One of those new ways was organics. In the late 1990s, Barnes began to wonder about other

methods of crop culture. "I knew it was where we needed to go from a farming perspective," he says. "How can I do my part to help preserve and protect our environment? I allowed

myself to talk myself out of it for several years, but the voice in my head kept getting louder." Yet Bladen County, heart of the NC blueberry scene, had an abundance of blueberry pests and diseases, and Barnes wanted to minimize spraying. So he began

to search farther afield for land to plant his blueberries. In 2009, Barnes purchased a 252-acre tract of land in Robeson County. Ninety acres of that was cleared for farmland.

Now the work began.Most consumers think "organic"

means "unsprayed," but the process begins in the dirt. "I'd moved from running a conventional farm with over 400 acres of blueberries to figuring out a smaller, more organic system," he says. "Your whole mindset has to change. The focus has to shift to the soil. What do I have to do to cleanse it, after being farmed four decades conventionally. My soil was injured and had been stressed.

From the microbiological perspective, I had little of the beneficial bacteria and fungi that aids any crop. You have to start the slow, arduous process of helping your soil back to a healthy state."

Much of that is leaving things be. "It's not so much what you do, but rather what you don't do. You have to stay out of the way and not dump herbicides or pesticides," he says. "You need to have a relationship with your soil."

And with the entire local ecosystem. There are certain flowering weeds, for example that Barnes fosters."They support beneficial insects that pollinate berries and keep pest insects in check." As the harmony reestablishes itself on the farm, "you can't take credit for it. I just stay out of the way and let nature find the balance. If I don't push to try to get the maximum potential yield out of the field every season, it will stay healthy and continue to produce."

Barnes planted 26 acres in organic blueberries, a half-acre of blackberries and an assortment of fruit trees. But with berry-season action focused on the summer, Barnes became restless, and began looking for something to do in fall.

He recalled an old "American Fruit Growers" magazine from the early 2000s. The issue spoke about the California olive industry, which was starting to take off with high-density plantings of Arbequina and two other cold-hardy, self-fertile varieties that had potential for areas with colder winters and/or a little wetter climate at times.

Organic blueberry farmer Lem Barnes believes that olive trees have a future in North Carolina.



Barnes had gotten excited about NC possibilities back then and even encouraged a neighbor in White Lake to try it. The man casually planted a number of trees, and they died. "So I lost sight of the olives until a couple of years ago, when I discovered the Georgia olive farms," he said. "That threw gas on the embers" of his earlier interests.

As research increased, Barnes grew excited about

having an specialty olive oil industry growing in concert with blueberries on the coastal plains of NC.

"The blueberry folks already have the equipment and processing facilities," he said. Olives and blueberries can both require a tremendous amount of investment. Both crops deploy similar sprayers, are planted orchard style and use the same mechanical harvesters which cost in excess of $100,000 a piece. Blueberry growers already have sophisticated and expensive packing facilities for processing, with useful items like air cleaners and color sorters.

"Why couldn't these do double duty?" Barnes wondered. "The olive is somewhat similar in size to a blueberry. We know that Arbequina has proven itself in south Georgia, a similar climate. We get a few more chill hours on the NC coastal plain, but our temps aren't that different. It's very very mild in most years, similar to that south-central region of Georgia, Lakeland. They don't get much hotter, and they don't get that less colder than we do."

Barnes has explored his subject thoroughly and with great enthusiasm, spending time picking the brains of growers in Georgia and Texas. He's sold on new olive culture techniques such as the high-density plantings, where the trees are rooted six feet apart instead of twelve, maximizing harvest per acre and assisting harvest. He sees how $100,000 blueberry-picking equipment, with modifications, can also solve the labor issue of picking olives, further amortizing that very expensive investment in machinery. He sees blueberry farmers, busy in mid-summer but idle in fall, as the perfect stewards for a fall-harvested crop. Olives prefer well-drained land, as do blueberries.

But first, "There needs to be those first acres of Arbequina put in in the ground," he said. If cold, humidity and northern location weren't challenge enough, yet another obstacle has reared its head. Barnes planted several test subjects earlier, but deer destroyed them. "They were gorgeous trees, too, with those beautiful silver-green leaves. I was thinking, 'In two to three years, we'll pick 20 pounds off each tree in the fall, and we'll cold-press it to prove the concept. But two Januarys ago,

when everything lost its leaves except the olives, a group of deer came out of his woods and defoliated them. That's such a desperate time of year for those animals that don't hibernate." He since erected an outward-slanting deer fence designed by NC State to solve that issue.

Current trends focusing on local foods and quality have encouraged Barnes. "People are demanding local product. About 99 percent of our domestic olive oil is produced in California, and that 99 is only 1 percent of what we consume — the rest we import from Spain, Italy, Greece, South America, Africa. There's also the growing health movement. We've been able to measure phenolics and other health benefits these oils provide to us. People want locally grown, organic and safe produce. It's exploded in the last 10-15 years. Now there is a market that's being untapped. It's exciting."

In about three years, if the deer issue is solved and the plants thrive in Lumberton, Barnes will pick his olives when about two-thirds of the crop is green and slightly underipe and the remaining third begin to ripen deep red and black. The green olive has the higher level of antioxidants and peppery aromatics, the grassy notes, the almond flavors and that vibrant green color, he says. Ripeness produces the buttery, smooth notes.

I met Lem Barnes while scouting organic growers to meet subscriber demand from the Sandhills Farm to Table Co-op. His olive story captivated me. Several local home gardeners, including this one, keep an Arbequina olive in pots, moving them inside to a sunny window during the the coldest months. Olives take well to pot culture and are sold by Georgia nurseries for about $10. But perhaps, in the right sheltered spot, the Arbequina and Mission varieties could perform well directly in the ground here. No one knows for certain. But Barnes encourages a rash of experimentation among interested gardeners.

"Home gardeners could probably make some of the finest, fresh-squeezed cold-pressed, rustic olive oil," he says. "It doesn't require any fancy pasteurization. Just pick, grind a paste in a food processor and then press to get all those essential oils from skin, flesh and pits that give the nutty tones and peppery bite."

So, if Barnes has his way, the man who once thought he'd be chef-ing in a Michelin restaurant will kickstart a new artisan industry in NC agriculture.

"The whole eastern third of the US is where two-thirds of our population is," he notes. If the olives thrive in NC — and that is the question — "here is something that could make a real impact for those consumers concerned about their health and the environment — a local, high-quality olive oil."

"I'm crazy about olives now."Jan Leitschuh is co-founder of Sandhills Farm to Table

Cooperative, and author of the backpacking memoir "The Ordinary Adventurer."

nc olives, continued



exploring weymouth woods sandhills nature preserve by Karen gilchrist

This past April on Earth Day, a very special birthday celebration took place in the Sandhills region. The guest of honor, the oldest known living member of its family, sported a rather flat crown of bristly green indicative of its advanced age –– an estimated 466 years: Pinus palustris or the longleaf pine, a species that once extended over 90 million acres from Virginia to Texas and now reduced to just three percent of that range, according to the U.S. Fish and Wildlife Service’s Longleaf Pine Range-wide Conservation Initiative*. This tree, as well as the second-largest longleaf pine in North Carolina, is located on a piece of land known at the Boyd Tract, one of three tracts that comprise the approximate 980 acres of the Weymouth Woods Sandhills Nature Preserve.

Located in Southern Pines in Moore County, the preserve was the first state preserve or state natural area in North Carolina. Katherine Boyd, wife of author James Boyd, donated the first tract of 403 acres to the state in 1963. The second piece of property acquired, the 165-acre Boyd Tract behind the Weymouth Center (the Boyd House), was originally donated to Sandhills Community College before becoming the property of The Nature Conservancy, from whom Weymouth Woods then bought it. The third tract, Paint Hill, is 250 acres.

The visitor center was built in 1969 on the original tract. The preserve added smaller tracts, increasing its size to about 500 acres. Nancy Williamson, park ranger, explained its development for public access. “They created some trails and began a prescribed burn program. That was one of the first concerns, that we’re protecting the longleaf ecosystem, that we need to get it back to what a longleaf ecosystem should be. So the burn program was started by the first superintendent here, Mac Goodwin. Since the first trails have been put in, there have only been a few reroutes of trails, so the original tract has not changed drastically.”

Six marked trails totaling about 4.5 miles and ranging from .3 to 1.8 miles in length as well as equestrian trails, wind through one of the most ecologically diverse ecosystems. The preserve is home to rare Eastern fox squirrels, opossums, raccoons, coyotes, foxes and bobcats and a variety of reptiles,

such as the pine snake, skinks, green anoles and glass lizards. Bird enthusiasts may glimpse the endangered red cockaded woodpecker; Bachman’s sparrow, a species of concern, and migrant species such as warblers and scarlet tanagers. Over 572 plant species have been identified, including the rare Sandhills pyxie moss, a remnant plant of the tundra from the last ice age; the Sandhills lily, a federal species of concern, and carnivorous pitcher plants and sundews.

Since the preserve is not a state park, no camping or boating is allowed. But the center offers a wide variety of activities and outreach to encourage the public to get in touch with nature.

“Every Sunday, spring through fall,” Williamson said, “the center hosts a nature program, which might include a hike or presentation on Sandhills geology, insects, the longleaf pine or wild flowers.”

Fieldtrips bring in up to 120 kids at times, and education is a huge component of the center’s offerings. Staff and volunteers visit schools, nursing homes and libraries through the preserve’s outreach efforts. Additionally, the center issues special activity permits for outside events such as races, and the auditorium can host after-hour parties and

celebrations for a fee.The preserve is open every day except Christmas from

8 a.m.-6 p.m., November through March, and 8 a.m.-8 p.m., April through October. For more information, visit www.ncparks.gov/Visit/parks/wewo/main.php or call 910-692-2167. The address is 1024 Fort Bragg Rd., Southern Pines, NC 28387.

Karen Gilchrist is a writer, yoga instructor and longtime resident of Southern Pines. You can reach her at [email protected].

*www.fws.gov/southeast/shc/pdf/LongleafPineLCC.pdf

The red cockaded woodpecker and old groth longleaf pines are just a few of the sights at Weymouth Woods.

EXploRE

http://www.ncparks.gov/Visit/parks/wewo/main.php

http://www.ncparks.gov/Visit/parks/wewo/main.php

http://www.fws.gov/southeast/shc/pdf/



Dr. David Fonke, DC, of Chiropractic Wellness Clinic in

Cameron first came to chiropractic in a way that an estimated

more than 30 million people do each year: as a patient.

With a BS degree in health and physical education from

East Carolina University and an interest in conditioning and

fitness, Fonke, a resident of Fayetteville since 1961, entered the

commercial fitness industry in the late ‘70s. He opened the first

Nautilus center in Fayetteville on Raeford Road, later moving

to an 8000-sq-ft location in the Tallywood Shopping Center.

In addition to the Nautilus equipment, Fonke and his brother

Jerry offered other classes like aerobics. Both participated in

the center’s activities and were, according to Fonke, “getting

banged up.” A friend referred them to a chiropractor who was

also a client, and Fonke asked him, “This stuff is pretty good.

Where do you go to learn it?” He and his brother drove down

to Marietta, Ga., to Life University to visit, and Jerry entered the

chiropractic program.

Fonke, a father of four, returned to Fayetteville and his

family, sold the fitness center in 1988 and taught fitness-

related and health and safety courses at Fayetteville Technical

Community College. Another brother, Dan, who had three

sons (who have all become chiropractors!), completed his

degree in chiropractic, and Fonke decided he could, too. He

entered the program in 1995, graduating in December of

1998, and has been licensed since 1999. And while he has

opened and/or practiced in several locations across Cumberland

County, first in Hope Mills and then on Yadkin and Fort Bragg

roads in Fayetteville, Fonke noted that his current location in

Western Harnett

County at 1570

Hwy 24/87,

established in

February 2013,

has been the best

since he’s been in

practice. “It was

a night and day difference. I seldom had walk-in patients, and

I had plenty here.” Fonke transitioned to the new location full-

time from his practice on Fort Bragg Road in May 2013.

Fonke explained that the essence of chiropractic is

accessing the central nervous system and affecting the function

of the central nervous

system, the brain and

spinal cord, which are

housed in the skull and

flexible spinal column.

“Between each vertebra

are spinal nerves coming

out from the cord,”

said Fonke. “When the

vertebra is not moving or

is in the wrong position or

fixated, called subluxation,

there’s a decrease in the

signal going from the

spinal cord to that joint.

The nerve flow is affected,

which affects the function

of the body.

“As a chiropractor, I

can find those areas in the

spine before you become

symptomatic, identify

them specifically on the

right side or left side and

adjust your spine and

improve your function;

you can feel a difference.

What happens most of the

time is an overall increase in well-being, a decrease in tension in

the body, that feeling that everything is working better.”

This subluxation is caused by stress –– physical (the effects

of gravity), emotional (tension due to the body’s automatic

reactions to events) and chemical (voluntarily ingesting alcohol,

nicotine and additives, all toxic to the body, irritating to

nerves). “Day in, day out we deal with stress. The key is finding

balance,” Fonke said.

With over 100 chiropractic techniques available,

Fonke’s primary focus in his practice is the Activator Method

Chiropractic Technique (AMCT), which uses a precision

instrument to adjust and reduce subluxation. “It’s very gentle,

very effective and very specific, allowing adjustment of one

dr. david fonke helps others find balance through chiropractic careby Karen gilchrist

"Day in, day out we deal with stress. The key is finding balance."

EXploRE

de. david Fonke and his

assistant Jennifer enjoy

helping others at their

location in Western

harnett County.


September 2014 www.SandhillsNaturally.com 23

vertebra at a time, one side at a time. It’s been in existence

for over 45 years,” said Fonke, “and over half of practicing

chiropractors in the U.S. use it. I can adjust an infant or a

96-year-old osteoporotic woman. About 99% of the time,

people say ‘that’s amazing!’”

Fonke also uses the activator to adjust extremities. “Any

joint in the body in addition to the spine –– shoulder, elbow,

knee, ankles, feet, wrists –– suffering from overuse, repetitive

motion. We get really good results using the activator.”

With the high visibility of and easy access to his new

location, walk-ins make up about 75% of Fonke’s business,

and he delights in helping more people. “Chiropractors are

often the doctor of last resort. It happens frequently. People

say, ‘I’ve been here, been there, been to the pain clinic, been

dealing with this systemic issue for years.’ I say, ‘Let’s try it.

No guarantees, but let’s give it a fair trial and see how you

respond.’

“What we tend to see both from chiropractors and the

media is that chiropractic is all about pain. Certainly pain

brings people into the office. Pain introduces people to

the chiropractor, but the majority of people recognize the

improvement in the function of their body and their overall

well-being if they give

it a little time. The

central nervous system

is the master control

system in charge of

healing and regulation.

Interference in the

central nervous

system interferes

in healing and

regulation. Remove

the interference, and

you improve healing

and regulation –– and

well-being.”

For more

information on Dr. David Fonke and Chiropractic Wellness

Clinic, contact them at 910-436-3336 or visit 1570 Hwy 24/87,

Cameron, NC 28326.

Karen Gilchrist is a writer, yoga instructor and longtime

resident of Southern Pines. You can reach her at karen@

sandhillsnaturally.com.

Join us in practicing everyday spirituality with an Open Heart!

We are a New Thought teaching and empowerment community offering spiritual gatherings and education. We provide a sacred

space for growth, transformation and community.Please join us as we inspire, educate and empower one another to:

• Build a consciously connected community • Inspire global transformation through personal growth

• Create a world that works for everyone

September Theme: Born to Learn Through Inner Guidance

Wisdom Wednesdays in September, 7 p.m. The Teachings of Joel Goldsmith. September 3: The Art of Meditation - Book Discussion;

September 10: Workshop: The Purpose; September 17: Workshop: The Practice

Spiritual Cinema, September 5 , 7 p.m.

World Day of Service, September 13

Prosperity Plus Program, September 30, 7 p.m. Beginning of 10 week program

1404 Raeford Road, Fayetteville, NC 28305 • (910)644-6608www.clsfayettevilletc.org • [email protected]

Connect with us on Facebook, Twitter and Meetup

Marie Kirkland, RScPSpiritual Director

Community Golf TournamentSeptember 20, 2014

Captain's ChoiceShotgun Start @ 8:30 a.m.

$60 per player, includes golfing fees, steak dinner, refreshments, door prizes and goodies.

Carolina Lakes Golf Course

Buffalo Lakes Road, Sanford NC 27332For more info, call 910-797-0141

or 910-818-2120.

of Western Harnett County

Sponsors Needed!Registration Open Now!

www.kiwaniswhc.org


resource guidebaKed gOOdsIndigo Earth EventsNatural Organic Cake Art & Desserts (Vegan is available, too!)220 NW Broad St., Southern Pines.910.692.5211, www.facebook.com/indigoearthevents

Children & eduCaTiOnAptitude Sea & Explore Children's GymOffering ABA Therapy Services169 Mittie Haddock Dr., Cameron. 919.498.9555, www.aptitudeservices.com

The Griffin Academy: A Montessori Learning Experience, 488-B Commerce Dr., Sanford. 919.499.1032, www.thegriffinacademy.org

ChirOpraCTiC CareChiropractic Wellness CenterDr. David Fonke1570 HWY 87, Cameron. 910.436.3336cameronchiropracticwellnessclinic.com

COFFeeRude Awakening coffee house, 227 Hay St., Fayetteville. 910.223.7833, www.rudeawakening.net

COlOn hydrOTherapyPure Phoenix Cleanse & Wellness Center, offering Colon Hydrotherapy and Ionic Foot Detox. 305 Owen Dr., Fayetteville.910.849.8891, [email protected]

eleCTriCiTyCentral Electric Membership Corporation, Your Friends, Your Neighbors, Your Cooperative.128 Wilson Rd., Sanford. 919.774.4900, www.cemcpower.com

essenTial OilsCrystal A. Cox, Certified Aromatherapist and Master Blender.

[email protected]

Kelli Edwards, Wellness Advocate for dōTERRA Essential Oils. IPC#446470. 910.644.2307, www.mydoterra.com/detoxdiva

enVirOnMenTally Friendly hOusehOld gOOdsGreen Goods - Recycled, Repurposed and Organic Goods220 NW Broad St., Southern Pines. 910.692.5211, www.greengoodsshop.com

healTh & FiTnessCorinne Henderson, Independent Representative for Advocare offeringenergy, weight-loss, nutrition, and sports performance products. 508.954.6415, www.advocare.com/140154604

Iron Forged Athletics offers group CrossFit classes, individualized design programming, assessments, kids program, and personal/small group training. 444 W. Russell St., Suite 101,Fayetteville. 910.229.2214, www.ironforgedathletics.com

Massage TherapisTsMichael Edwards, Intuitive Energetic Healer, practicing at Deeproots Bodywork, 5004 Spruce Dr., Fayetteville. 910.644.5181

Presence Healing Yoga, Massage & Bodywork, Crystal Hetrick, LMBT, RYTOffering Thai massage, Thai yoga bodywork & classical massage. 237 W. Pennsylvania Ave., Southern Pines and 115 Carbonton Rd., Sanford. 941.350.1175, www.presenceyoga.vpweb.com

ReNewU Wellness Spa, Gina Allen, L.M.T. # 6737, Specializing in Russian Medical & Deep Tissue Massage. Check our facebook page for menu of services and specials. 100B Wicker St., Sanford. 910.964.3194, www.facebook.com/ReNewYouWellnessSpaSalon

Sandhills Therapeutic Effects, Amie O'Connor. 237 W. Pennsylvania Ave., Southern Pines.919.478.5647, www.facebook.com/sandhillstherapeuticeffects, [email protected].

naTural FOOdsNature's Own Natural Foods Market offers a wide selection of natural, organic and herbal food products, teas and remedies, hard-to-find herbs, roots and spices, supplements & more. The Kitchen lunch counter and Juice Bar. 195 Bell Ave., Southern Pines. 910.692.3811, www.naturesowninc.com

naTural parenTingSugar Plums Mom, Cloth diapers, nursing supplies, slings and wraps, toys & more.910.684.8016, 222 W. Pennsylvania Ave., Southern Pines.www.facebook.com/sugarplumsmom

Prana Doula, Ashley Keith, RPYT, CD, LCCE, Lamaze-certified birth doula, childbirth education & pregnancy yoga. 222 W. Pennsylvania Ave., Southern Pines. 910.585.4084, www.pranayogadoula.com

prOduCe deliVerySandhills Farm to Table. Eat fresh, locally grown produce. Now taking subscriptions for fall co-op boxes. 910.722.1623, [email protected], www.sandhillsfarm2table.com

spiriTualiTyCenter for Spiritual Living Fayetteville Teaching Center, offering spiritual enrichment and development classes, workshops, Wisdom Wednesday gatherings and more. 1404 Raeford Rd., Fayetteville. 910.644.6608, www.cslfayettevilletc.org

EXploRE

http://www.facebook.com/

http://www.aptitudeservices.com

http://www.thegriffinacademy.org

http://www.rudeawakening.net

http://www.cemcpower.com


http://www.mydoterra.com/

http://www.greengoodsshop.com

http://www.advocare.com/140154604

http://www.ironforgedathletics.com

http://www.presenceyoga.vpweb.com

http://www.presenceyoga.vpweb.com


http://www.facebook


http://www.naturesowninc.com

http://www.facebook.com/sugarplumsmom

http://www.pranayogadoula.com


http://www.sandhillsfarm2table.com

http://www.cslfayettevilletc.org



ViTaMins & suppleMenTsVitamins & Things carries vitamins, nutritional supplements, teas, essential oils, food supplements and literature to aid in your quest for perfect health. 3723 Carbonton Rd., Sanford. 919.777.0288. www.vitaminsandthingsnc.com

Whole-food based nutrition, through Juice Plus+, including juice powder concentrates from 25 different fruits, vegetables and grains. And grow your own good health with the Tower Garden! www.jcrowe.juiceplus.com and jcrowe.towergarden.com

yOga sTudiOsBreathing Space, 1404 Raeford Rd., Fayetteville. 910.977.4476, www.breathingspacenc.com

Embrace Yoga Studio, 145 Franklin St., Fayetteville. 910.705.8020, www.embraceyogastudio.com

Tree of Life PiYo. Specializing in Piyo and Yoga, and now offering Yoga Monkeys Family Class. 126 West Main St.,Sanford. 910.366.3664,www.piyo4me.moonfruit.com

WaTer puriFiCaTiOnJerry Holder, Enagic® Independent Distributor. Changing your water can change your life. Call for a free presentation and a free jug of Kangen water! 910.245.7972www.holderfarmsalkalinewater.com

Alkaline Antioxidant Water at The Water House. We offer education & information and a Free 21-Day Trial of Kangen

Alkaline Antioxidant water,Change Your Water...Change Your Life!207 W. Front St. Lillington, 910.850.9278www.KangenDemo.com

WriTing & ediTing serViCesPlays with Words: Writing, editing and proofreading. Over 25 years' experience.Karen Gilchrist, 910.638.6397,[email protected]

This Resource Guide is a directory of local natural health and wellness practitioners and supporters of green living in our community. To find out how you can be included in our Resource Guide, call Joy at 910-551-2883 or email [email protected].

resource guide continued

Natural Parenting in a Modern WorldCloth diapers, nursing supplies, slings & wraps, gifts, toys & more.

Offering Childbirth Education classes and events for expectant families with Ashley Keith, CD(DONA), LCCE

910.684.8016222 W. Pennsylvania Ave. Southern Pines, NC 28387www.facebook.com/sugarplumsmom

Come Grow With Us.

Richard Gamble(910) 273-5351

[email protected]

WE ARE DIFFERENT!Structural Integration uses a soft

tissue approach to help people achieve better posture, alignment

and body awareness that often leads to freedom from painful

patterns and better overall athletic prowess. DeepRoots also offers Myofascial-Release, Functional

Movement and Cranio-Sacral Therapy, some of the most

powerful bodywork modalities available.

Veteran-owned and operated.

Do you have a local business that could benefit from reaching 20,000 people each month — those that

share your interest in natural health and wellness and sustainable living? If so, we'd

like to help you. For more information, call 910-551-2883.

http://www.vitaminsandthingsnc.com

http://www.jcrowe.juiceplus.com

http://www.breathingspacenc.com

http://www.embraceyogastudio.com

http://www.piyo4me.moonfruit.com

http://www.holderfarmsalkalinewater.com

http://www.KangenDemo.com



http://www.facebook.com/sugarplumsmom


http://www.deeprootsbodywork.com



calendar of events • september 1 MOnday

Labor Day

4 ThursdayFunction at the Junction Concert

Series, 7 - 10 p.m., Depot Park, 106 Charlotte Ave., Sanford. Free outdoor concert featuring Transistor Days (Folk & Classic Rock). 919.777.1400

5 FridayFirst Friday, 5 - 8:30 p.m. Sunrise

Green Space, 250 NW Broad St., Southern Pines. A family-friendly event. Live music, food & beverages, entertainment featuring Simplified.

6 saTurdayFree Wine Tasting, Noon - 4 p.m.,

Elliotts Provision Company, 905 Linden Rd., Pinehurst. 910.255.0665

Moore County Airport Flyers & Tires Open House, 10 a.m., 7825 Aviation Dr., Carthage. Collecting non-perishable food items, static aircraft displays, plane rides, antique cars, war bird airplane flyovers, a radio controlled airplane display and fun!

8 MOndayCeliac Disease Support Group

6 -7 p.m., Enrichment Center, Third St., Sanford.

13 saTurday41st Annual Crepe Myrtle

Celebration, Downtown Angier. Arts, Crafts, Games, Rides, Food and live music.www.angierchamber.orgFarm Aid Concert, Walnut Creek Amphitheater, Raleigh. www.farmaid.org

14 sundaySanford Second Sunday

Noon - 4 p.m. Downtown Sanford.An afternoon of music, vendors and fun in downtown. For more info, check out www.sanford2ndsundaync.weebly.com.

ReNewU Wellness Spa Grand Opening and Open House, Sept. 14, Noon-4 p.m., 100B Wicker St., Downtown Sanford. 910.964.3194

The Kirtan band Samadhi will offer a special upbeat Kirtan at Breathing Space, 1404 Raeford Rd., Fayetteville (suggested donation).

20 saTurdayLillington Fall Festival, 10 a.m.-

4 p.m., downtown Lillington. Food, arts, crafts, jewelry and more, with music throughout the day and activities for children. www.lillingtonchamber.org

24 WednesdayTake a Child Outside Week:

Geocaching Adventure at Weymouth Woods, 6 p.m. An outdoor scavenger hunt... with a GPS! 910.692.2167 or visit ncparks.gov for more info.

25 ThursdayMule Days, Sept. 25-28,

Benson. Rodeos, a mule pulling contest, arts and crafts, vendors, street dances, carnival rides, camping, parades, bluegrass shows and more. www.bensonmuledays.com

26 Friday4th Friday, 6 - 10 p.m.,

Downtown Fayetteville. 4th Friday is a true celebration of the arts and downtown Fayetteville. 910.323.1776, www.theartscouncil.com/fourthmain.php

Living Balance Studios One Year Anniversary Celebration - Two free yoga classes: 4 - 5 p.m. PiYo; 5:15 - 6:15 p.m. Happy Hour Yoga; 6:30 - 8 p.m. Open House. 201 S. McPherson Church Rd., Fayetteville.

27 saTurdayTrail Steward Training at Raven

Rock State Park, 9 a.m. Calling everyone interested in becoming a trail steward! One-day training session to teach the basics on how to maintain the 20 miles of trails following park trail maintenance guidelines. A NC Parks & Recreation Trail Specialist will be leading the training.Please call for details and to register (required), 910.893.4888.

National Public Lands Day: Hike with a Park Ranger at Weymouth Woods, 10 a.m. Come learn about the amazing ecosystem at Weymouth Woods on a hike with a Park Ranger.

• OngOing eVenTs & exhibiTs •Every tuesday night at 7 p.m.Wellness Seminar/Water Demoat The Water House, 207 W. Front St., Lillington, 910.850.9278

Every Wednesday night, Kirtan Night at Breathing Space, 1404 Raeford Rd., Fayetteville. 910.977.4476, 7:30 - 9 p.m.. It's free, and it's fun.

Every Wednesday night, Wisdom Wednesdays, 7 p.m., covering The Teachings of Joel Goldsmith. Center for Spiritual Living, 1404 Raeford Rd., Fayetteville. 910.644.6608

Every thursday, 9 a.m. Hike for Your Health at Raven Rock State Park.Must be able to hike 3 to 6 miles on trails that can be flat, hilly and include steps. Ages 12 and up. Please call 910.893.4888 to register.

Every Friday at 10 a.m. and on Sundays at 1 p.m., Free Piedmont Biofuels Tours,10 - 11 a.m. Lorax Lane, Pittsboro.Tours are of the biodiesel plant and begin promptly. Rain or shine.

Items are accepted for the calendar on a space-available basis. Please send the information on your free event to [email protected] for consideration.

http://www.farmaid.org

http://www.sanford2ndsundaync.weebly.com

http://www.lillingtonchamber.org

http://www.bensonmuledays.com

http://www.bensonmuledays.com

http://www.theartscouncil.com/fourthmain.php




O G K A A A D C D R L W N A N J R L G R D Y V F G V I V S Q N N L U C T J M B W N L Z D E C C S A T U I F W K R D U M K D H S D Z E N S D I W C Y S U B V W C E A N D A H Y A T Y J A H K E T I H F O N D U U G V D D Q U G C F L R E H G E B O T P R P A N E I I E E H E O M V A D R H G N F T X E T R R W L N Z M R Q I U P R O V F G H E Y U A G R A S S F E D E A M P W I M E O M G N O N C G N A D N S V S C T S S R S Z A I T J O E G N A R E E R F Y C C I

ARTISANCAGEFREECERTIFIEDFREERANGE

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ORGANICVERIFIEDWHOLEGRAINWILDCAUGHT

"labels" WOrdFind

brain gamesResearch has found that keeping the brain active seems to increase its vitality and may build its reserves of brain cells and connections.

Be square! Fill in the missing numbers.Use the numbers 1 through 9 to complete the equations.Each number is only used once.Each row is a math equation. Each column is a math equation.Remember that, respecting natural operator precedence, multiplication and division are performed before addition and subtraction.

MaTh squares

9

• FarMers MarKeTs •Dunn Farmers MarketSaturdays from 8 a.m. - 12 noon, May-Nov. Behind Sherry’s Bakery, Clinton Ave., Downtown Dunn. 910.567.2512

Fayetteville City MarketWednesdays 2 - 6 p.m.; Saturdays 8 a.m. - 1 p.m.; Fourth Friday 6 - 10 p.m.Fayetteville Transportation & Local History Museum Grounds, Downtown Fayetteville. www.facebook.com/CityMarketAtTheMuseum 910.433.1457

Murchison Road Community Farmers MarketWednesdays, 10 a.m. - 2 p.m., Parking Lot at Bronco Square (across from

Fayetteville State University), Fayetteville.

Sandhills Farmers MarketSaturdays, 9 a.m. - 2 p.m., through Sept. 230 Chapel Hill Rd., Spring Lake.www.sandhillsfamilyheritage.org, 910-497-0628

Sanford Farmer's MarketEvery Saturday, 9 a.m. - Noon, Depot Park, Sanford. All products locally grown or hand crafted! 919-343-8440

Southern Pines Farmers Market, Saturdays, 8 a.m. - 12 noon, through October 25, 2014. Downtown Park, 145 SE Broad St. and at The Armory Sports ComplexThursdays, 9 a.m. - 1 p.m., year round. 604 W. Morganton Rd.

MAKE THE SWITCH!Go from Hog to Hero today!

128 Wilson Road Sanford, NC 27332(919) 774-4900/ (800) 446-7752

www.CEMCpower.com

Ask about our Energy-

Saving options and

more!


http://www.sandhillsfamilyheritage

http://www.CEMCpower.com



Kangen Water is ...• Antioxidant (slows down the aging process) • Alkaline (Aids in balancing your acidity and restoring your health) • Exceptional Hydration (restructured water, exceptional hydration at a cellular level). Life-giving water without the chlorine, chemicals and toxins that are in today’s water enables our body to prevent or overcome degenerative diseases like: Asthma, Angina, Migraine Headaches, Back Pain, Cancer, Constipation, Diabetes, Acid Reflux, Heart Burn, Depression, Chronic Fatigue Syndrome, High Cholesterol, High Blood Pressure, Inflammatory Bowel Disease, Tumors, Overweight Problems, aids in the prevention of Heart problems, and more.

Learn more! Contact Jerry Holder - 910.245.7972www.holderfarmsalkalinewater.com

Call for a free presentation and a free jug of water!

CHANGING YOUR WATER CAN CHANGE YOUR LIFE !

For more information, visit www.dunntourism.org • (910) 892-3282

Take a Look! There's Fun for the Whole Family in Harnett County this Fall!

2014 16th Annual Touchstone Energy

NC CottoN FestivalSaturday, Nov. 1 Downtown Dunn

www.nccottonfestival.com

september 13Angier Crepe Myrtle Festival

Spivey's Corner Hollerin' Contest

September 20 Lillington Fall Festival

September 25-28Benson Mule Days

October 2Erwin Denim Days

October 10-11 Coats Farmer's Day

October 18Wings Over Harnett

October 18-19Living History, Averasboro

Battlefield

http://www.nccottonfestival.com

http://www.dunntourism.org

http://www.holderfarmsalkalinewater.com


Documents

Sandhills Naturally - Sept. 2014