If it blew over in the night or the day, no one heard it above the screech of the wind -- maybe because it's not big at all. I expect we'll get out the chain saws to make firewood billets and the splitter to bring it to size and the tractor to yank the stump this weekend. At least we shouldn't have to wait for the wood to season. I think it's ready now. Come to think of it, the storm did us a favor on this old tree.
31 Aralık 2012 Pazartesi
Don't know if this tree made noise when it fell
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So yesterday I noted that the howling wind from Sandy's remnants was still with us, as it is this morning, but that no trees had fallen. Yesterday afternoon, I rolled in from a trip down to Winston-Salem and saw that I was wrong -- that a three-stemmed (but long dead) locust tree had capsized after taking on too much wind.
If it blew over in the night or the day, no one heard it above the screech of the wind -- maybe because it's not big at all. I expect we'll get out the chain saws to make firewood billets and the splitter to bring it to size and the tractor to yank the stump this weekend. At least we shouldn't have to wait for the wood to season. I think it's ready now. Come to think of it, the storm did us a favor on this old tree.

If it blew over in the night or the day, no one heard it above the screech of the wind -- maybe because it's not big at all. I expect we'll get out the chain saws to make firewood billets and the splitter to bring it to size and the tractor to yank the stump this weekend. At least we shouldn't have to wait for the wood to season. I think it's ready now. Come to think of it, the storm did us a favor on this old tree.
Cooked your holiday ham yet? No? Here's how!
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Well, shoot, lookahere, it's barely two weeks before Christmas and I've been so busy trying to wind up work on a book that I plum forgot what ought to be a Christmastime tradition around these parts: A great recipe for the best ham you ever ate.
It's important, of course, this being the Southern Appalachians and all, and as Southerners we have a duty to eat good pork and support an industry that has given the free world Smithfield hams in Virginia and pit-cooked barbecue in North Carolina and even something they call BBQ in more Southern climes. Plus, you're going to need some ham and some greens and some black-eyed peas on New Years Day, assuming you want to start 2013 off on a good foot.
My Dad considered himself one of the world's foremost experts in eating ham. Not the raising of ham, or the curing or the cooking or anything else related to the fixing. Nossir, he just liked to eat 'em. The ones he especially liked he called "hammus alabammus" -- from the pet pig Salomey belonging to the Yokum family in Al Capp's sometimes hilarious comic strip, Li'l Abner. Dad would rate how country a ham was by quarts. "That was a three-quart ham we had tonight," he'd say, referring not to the volume of ham we'd just wolfed down, but on how many quarts of water he'd likely have to drink that evening to deal with the salt factor before he hit the rack. The more quarts, the better he liked it, and don't mention any of this to his salt-obsessed doctor, who'd surely read him seven riot acts for consuming so much salt and revving up his heart rate to about the same pace as Ol' 97 when it came screaming down the line toward Danville.
But I digress. The thing about the ham we've learned to enjoy up here is not only how good it is, but how you can make a house party out of fixing it. Or not, as you see fit, but it's always good to have a little Irish whiskey around to sip on while dreaming of what that ham-in-the-works aroma really means. It means you are about to do some fine eating.
This set of instructions first appeared online, I think, in a blog of The Charlotte Observer, but it has its roots in the Person County N.C. community of Roxboro. My neighbor Barnie Day passed it on to me a few years back and has demonstrated several times in the past year that this thing works well every time. I can't improve on Barnie's writing or his cooking, so here it is, in his own words. Enjoy:
This is the world’s best way to cook a country ham. Guaranteed. Period. Scout’s honor. Cross my heart and hope to die. And it’s not original. Of course, I stole it. And, as luck would have it, it is also the easiest. Often the case. We overcomplicate a lot of things. Cooking a ham is one of them.
Let’s start with the ham itself, and how it was cured.
There are lots of run-of-the-mill brands, some of them old and famous but still run-of-the-mill, brands that owe their reputations more to glossy catalogues and clever and expensive marketing campaigns than they do to judge-by-eating juries.
Many of these hams are cured “inside out,” needle-embalmed with nitrate injections. They are not the best hams -- often more expensive -- but not the best.
Still, these hams eat okay -- unless you’ve eaten ham cured like your granddaddy cured it, ham cured the old way.
He cured his hams “outside in.” He didn’t know about nitrate injections. (And if he had, he wouldn’t have done it to his hams!) He simply packed his fresh in plain salt for six to eight weeks, took them up, washed and dried them, maybe smoked them a little, maybe not, probably peppered them, hung them in cotton sacking in a cool place, out of reach of the dogs, and aged them for several months.
A note here: don’t be flummoxed by the term “sugar cured.” Often salt is mixed with sugar, with pepper, with molasses, with honey -- all kinds of stuff -- and labeled some fancy “cure,” or another, but these things -- including smoke -- be it apple wood, hickory, whatever -- only flavor hams. What cures, or preserves, a ham is the salt that it absorbs during the curing process.
Buy whatever brand you want. For my money, the best country ham in this part of the world, the one closest to what your granddaddy cured, is a Clifty Farm ham, processed for 60 years or so by the Murphey Family, in Paris, Tennessee. They’re usually available, and reasonably priced, across Southside Virginia around Christmastime. ($1.79 a pound at the Piggly Wiggly in Danville.)
[Also available, our scouts in the field have advised us, at Slaughter's in Floyd. And now, back to Barnie:)
Okay, now let’s cook that bad boy!
Unwrap the ham and wash it. Yeah, they all have a little mold. No big deal. Really. It would cause me some concern if it didn’t have mold on it. Just palm it off with a little warm water. Two minutes, tops.
Put the ham in a pot that you have a top for. I always have to cut the hock off so it will fit the pot I use. They’ll cut the hock off for you at the grocery store. If I have to tell you what that hock is good for, stop reading this and move on. You got no business with a country ham. Either that, or you’re a Yankee, and threw the ham out when you saw the mold.
Fill the pot with water until the ham is covered with 3-4 inches, put the top on, and bring it to a boil.
Now here is the trick to this: As soon as it begins to boil, you take it off the stove. That’s right. Off the stove when it begins to boil. Set it somewhere where it will be out of your way.
Now we’re going to wrap that puppy up. Pot and all. You can use most anything -- towels, an old blanket, a quilt, a sleeping bag. The patio lounge cushion works well. That’s what I use. The idea is to insulate the pot so that it holds the heat.
I put an inch or so of newspaper under the pot, the same amount on top, wrap the patio cushion around it, and tie the cushion in place with baling twine. This doesn’t take five minutes. Just make sure it’s insulated good.
When you get it wrapped, leave it alone. Walk away from it. Forget about it for 12 hours. Just let it sit.
After 12 hours, remove the wrap, and take the ham out of the pot and put it on a baking pan. Careful here—even after sitting 12 hours, the water will be too hot for you to put your hands in.
Trim the skin off, score a diamond pattern on the thin layer of encasing fat, rub into it a cup of white sugar, put the ham -- uncovered -- in the oven and bake it for 2 hours at 275 degrees. And that’s it. You’re done. Let it cool before slicing.
Merry Christmas. And best to you and yourn.
Barnie K. Day
Meadows of Dan, VA
It's important, of course, this being the Southern Appalachians and all, and as Southerners we have a duty to eat good pork and support an industry that has given the free world Smithfield hams in Virginia and pit-cooked barbecue in North Carolina and even something they call BBQ in more Southern climes. Plus, you're going to need some ham and some greens and some black-eyed peas on New Years Day, assuming you want to start 2013 off on a good foot.
My Dad considered himself one of the world's foremost experts in eating ham. Not the raising of ham, or the curing or the cooking or anything else related to the fixing. Nossir, he just liked to eat 'em. The ones he especially liked he called "hammus alabammus" -- from the pet pig Salomey belonging to the Yokum family in Al Capp's sometimes hilarious comic strip, Li'l Abner. Dad would rate how country a ham was by quarts. "That was a three-quart ham we had tonight," he'd say, referring not to the volume of ham we'd just wolfed down, but on how many quarts of water he'd likely have to drink that evening to deal with the salt factor before he hit the rack. The more quarts, the better he liked it, and don't mention any of this to his salt-obsessed doctor, who'd surely read him seven riot acts for consuming so much salt and revving up his heart rate to about the same pace as Ol' 97 when it came screaming down the line toward Danville.
But I digress. The thing about the ham we've learned to enjoy up here is not only how good it is, but how you can make a house party out of fixing it. Or not, as you see fit, but it's always good to have a little Irish whiskey around to sip on while dreaming of what that ham-in-the-works aroma really means. It means you are about to do some fine eating.
This set of instructions first appeared online, I think, in a blog of The Charlotte Observer, but it has its roots in the Person County N.C. community of Roxboro. My neighbor Barnie Day passed it on to me a few years back and has demonstrated several times in the past year that this thing works well every time. I can't improve on Barnie's writing or his cooking, so here it is, in his own words. Enjoy:
This is the world’s best way to cook a country ham. Guaranteed. Period. Scout’s honor. Cross my heart and hope to die. And it’s not original. Of course, I stole it. And, as luck would have it, it is also the easiest. Often the case. We overcomplicate a lot of things. Cooking a ham is one of them.
Let’s start with the ham itself, and how it was cured.
There are lots of run-of-the-mill brands, some of them old and famous but still run-of-the-mill, brands that owe their reputations more to glossy catalogues and clever and expensive marketing campaigns than they do to judge-by-eating juries.
Many of these hams are cured “inside out,” needle-embalmed with nitrate injections. They are not the best hams -- often more expensive -- but not the best.
Still, these hams eat okay -- unless you’ve eaten ham cured like your granddaddy cured it, ham cured the old way.
He cured his hams “outside in.” He didn’t know about nitrate injections. (And if he had, he wouldn’t have done it to his hams!) He simply packed his fresh in plain salt for six to eight weeks, took them up, washed and dried them, maybe smoked them a little, maybe not, probably peppered them, hung them in cotton sacking in a cool place, out of reach of the dogs, and aged them for several months.
A note here: don’t be flummoxed by the term “sugar cured.” Often salt is mixed with sugar, with pepper, with molasses, with honey -- all kinds of stuff -- and labeled some fancy “cure,” or another, but these things -- including smoke -- be it apple wood, hickory, whatever -- only flavor hams. What cures, or preserves, a ham is the salt that it absorbs during the curing process.
Buy whatever brand you want. For my money, the best country ham in this part of the world, the one closest to what your granddaddy cured, is a Clifty Farm ham, processed for 60 years or so by the Murphey Family, in Paris, Tennessee. They’re usually available, and reasonably priced, across Southside Virginia around Christmastime. ($1.79 a pound at the Piggly Wiggly in Danville.)
[Also available, our scouts in the field have advised us, at Slaughter's in Floyd. And now, back to Barnie:)
Okay, now let’s cook that bad boy!
Unwrap the ham and wash it. Yeah, they all have a little mold. No big deal. Really. It would cause me some concern if it didn’t have mold on it. Just palm it off with a little warm water. Two minutes, tops.
Put the ham in a pot that you have a top for. I always have to cut the hock off so it will fit the pot I use. They’ll cut the hock off for you at the grocery store. If I have to tell you what that hock is good for, stop reading this and move on. You got no business with a country ham. Either that, or you’re a Yankee, and threw the ham out when you saw the mold.
Fill the pot with water until the ham is covered with 3-4 inches, put the top on, and bring it to a boil.
Now here is the trick to this: As soon as it begins to boil, you take it off the stove. That’s right. Off the stove when it begins to boil. Set it somewhere where it will be out of your way.
Now we’re going to wrap that puppy up. Pot and all. You can use most anything -- towels, an old blanket, a quilt, a sleeping bag. The patio lounge cushion works well. That’s what I use. The idea is to insulate the pot so that it holds the heat.
I put an inch or so of newspaper under the pot, the same amount on top, wrap the patio cushion around it, and tie the cushion in place with baling twine. This doesn’t take five minutes. Just make sure it’s insulated good.
When you get it wrapped, leave it alone. Walk away from it. Forget about it for 12 hours. Just let it sit.
After 12 hours, remove the wrap, and take the ham out of the pot and put it on a baking pan. Careful here—even after sitting 12 hours, the water will be too hot for you to put your hands in.
Trim the skin off, score a diamond pattern on the thin layer of encasing fat, rub into it a cup of white sugar, put the ham -- uncovered -- in the oven and bake it for 2 hours at 275 degrees. And that’s it. You’re done. Let it cool before slicing.
Merry Christmas. And best to you and yourn.
Barnie K. Day
Meadows of Dan, VA
FMST Proposes Two Routes Through the Smokies
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The December issue of the Carolina Mountain Club newsletter published a letter by the Friends of the Mountains-to-Sea Trail that outlines their routing recommendations for the MST through the Great Smoky Mountains.
After months of review and public sessions, including input from the CMC, the Friends of the Mountains-to-Sea Trail has made a recommendation to the Southwestern Commission about the route of the MST in Western North Carolina. The FMST recommends two routes for for the trail:
* a northern route through the Great Smoky Mountains National Park that takes advantage of the trail the CMC is about to complete to Heintooga Road.
* a southern "river valley" route that follows the Tuckaseegee River from Bryson City through Sylva, returning to the GSMNP route at Waterrock Knob.
To read the full letter, please click here.
To read a statement from Marcia Bromberg, the CMC President, please click here.
For more information on hiking the MST through the Smokies - as it exists right now - please click here.
Happy New Gear! Save up to 80% Off - Only at The Clymb through January 2nd at 859a PST.
Jeff
Hiking in the Smokies
After months of review and public sessions, including input from the CMC, the Friends of the Mountains-to-Sea Trail has made a recommendation to the Southwestern Commission about the route of the MST in Western North Carolina. The FMST recommends two routes for for the trail: * a northern route through the Great Smoky Mountains National Park that takes advantage of the trail the CMC is about to complete to Heintooga Road.
* a southern "river valley" route that follows the Tuckaseegee River from Bryson City through Sylva, returning to the GSMNP route at Waterrock Knob.
To read the full letter, please click here.
To read a statement from Marcia Bromberg, the CMC President, please click here.
For more information on hiking the MST through the Smokies - as it exists right now - please click here.
Happy New Gear! Save up to 80% Off - Only at The Clymb through January 2nd at 859a PST.
Jeff
Hiking in the Smokies
The Top 10 Stories from Great Smoky Mountains National Park in 2012
To contact us Click HERE
2012 was another busy year for Great Smoky Mountains National Park. The park made headlines in the national media on a couple of occasions. Weather played a major role in shaping headlines this year. Below is my rundown of the top 10 stories from the Smokies over the past year:
10) Back in February the Appalachian Trail Conservancy granted $2,000 from its specialty license plate funds to the Friends of the Smokies to help reduce black bear access to backpacker food along the Appalachian Trail in the Smokies.
9) In June Great Smoky Mountains National Park officials confirmed the presence of invasive emerald ash borer beetles in the park. The beetles were discovered near Sugarlands Visitor Center and in the Greenbrier area. In November an infestation was discovered on an administrative trail in the Greenbrier area.
8) According to a study released by the National Park Service in January, Great Smoky Mountains National Park is not only the nation's most visited national park, but it also tops the 397 national park units in visitor spending.
7) On July 1st, Mt. LeConte reached the highest temperature ever recorded atop the mountain. During the middle of a three-day heat wave, the thermometer topped-out at 81.5 degrees.
6) In October, Trails Forever officials announced that the first phase of the multi-year, Chimney Tops Trail Rehabilitation project was completed.
5) On June 8th a 44 year-old female was sexually assaulted while hiking on the Gatlinburg Trail. The victim received multiple stab wounds to the neck, shoulder and hand. She made her way to the Gatlinburg Bypass where she flagged down a passing motorist for assistance. The victim was then taken by helicopter to the University of Tennessee Medical Center where she was treated for her injuries. The assailant still hasn’t been caught, even after additional clues were released.
4) Back in March Great Smoky Mountains Superintendent Dale A. Ditmanson announced that the proposal to begin collecting backcountry camping fees had been approved by the National Park Service. Ever since it was announced, the fee proposal has been an on-going controversy within the backpacking community, and has resulted in a lawsuit by the Southern Forest Watch.
3) In late October Hurricane Sandy dumped 34 inches of snow on Mt. LeConte, and 36 inches at Newfound Gap. The snow caught many people of guard, including one Appalachian Trail thru-hiker who became stranded on a remote section of trail between Pecks Corner and Tricorner Knob. The 56-year-old North Carolina man had to be airlifted from the trail, which was caught on video.
2) One of the great mysteries in the Smokies over the last year occurred when two young men went missing in two separate incidents, within one week. On March 15th Derek Leuking went missing from Newfound Gap. Five days later Michael Cocchini’s abandoned car was found about a mile south of the Sugarlands Visitor Center. The circumstances surrounding both cases were a bit odd. In August, park employees discovered items thought to belong to Cocchini near the area where his vehicle was originally found on Newfound Gap Road.
1) The biggest story of the year occurred on July 5th when an extreme thunderstorm, known as a derecho storm, swept through the west end of Great Smoky Mountains National and killed two visitors, caused multiple injuries, felled thousands of trees, and closed several trails for many days and weeks afterwards. The storm was caught on video here and here.

Jeff
Hiking in the Smokies
10) Back in February the Appalachian Trail Conservancy granted $2,000 from its specialty license plate funds to the Friends of the Smokies to help reduce black bear access to backpacker food along the Appalachian Trail in the Smokies.
9) In June Great Smoky Mountains National Park officials confirmed the presence of invasive emerald ash borer beetles in the park. The beetles were discovered near Sugarlands Visitor Center and in the Greenbrier area. In November an infestation was discovered on an administrative trail in the Greenbrier area.
8) According to a study released by the National Park Service in January, Great Smoky Mountains National Park is not only the nation's most visited national park, but it also tops the 397 national park units in visitor spending.
7) On July 1st, Mt. LeConte reached the highest temperature ever recorded atop the mountain. During the middle of a three-day heat wave, the thermometer topped-out at 81.5 degrees. 6) In October, Trails Forever officials announced that the first phase of the multi-year, Chimney Tops Trail Rehabilitation project was completed.
5) On June 8th a 44 year-old female was sexually assaulted while hiking on the Gatlinburg Trail. The victim received multiple stab wounds to the neck, shoulder and hand. She made her way to the Gatlinburg Bypass where she flagged down a passing motorist for assistance. The victim was then taken by helicopter to the University of Tennessee Medical Center where she was treated for her injuries. The assailant still hasn’t been caught, even after additional clues were released.
4) Back in March Great Smoky Mountains Superintendent Dale A. Ditmanson announced that the proposal to begin collecting backcountry camping fees had been approved by the National Park Service. Ever since it was announced, the fee proposal has been an on-going controversy within the backpacking community, and has resulted in a lawsuit by the Southern Forest Watch.
3) In late October Hurricane Sandy dumped 34 inches of snow on Mt. LeConte, and 36 inches at Newfound Gap. The snow caught many people of guard, including one Appalachian Trail thru-hiker who became stranded on a remote section of trail between Pecks Corner and Tricorner Knob. The 56-year-old North Carolina man had to be airlifted from the trail, which was caught on video.2) One of the great mysteries in the Smokies over the last year occurred when two young men went missing in two separate incidents, within one week. On March 15th Derek Leuking went missing from Newfound Gap. Five days later Michael Cocchini’s abandoned car was found about a mile south of the Sugarlands Visitor Center. The circumstances surrounding both cases were a bit odd. In August, park employees discovered items thought to belong to Cocchini near the area where his vehicle was originally found on Newfound Gap Road.
1) The biggest story of the year occurred on July 5th when an extreme thunderstorm, known as a derecho storm, swept through the west end of Great Smoky Mountains National and killed two visitors, caused multiple injuries, felled thousands of trees, and closed several trails for many days and weeks afterwards. The storm was caught on video here and here.
Jeff
Hiking in the Smokies
RaysWeather.Com to offer webcams for the Blue Ridge Parkway
To contact us Click HERE
RaysWeather.Com announced on their Facebook page this week that they will be releasing a webcam and weather site for the entire length of the Blue Ridge Parkway. RaysWeather.Com has provided detailed weather forecasts for northwestern North Carolina since 1999.
The new website will include "about 18 weather stations and webcams when we are done in January 2013". The project is funded by the Blue Ridge Parkway Foundation.
As a sneak peak you can view the camera at the Mt. Pisgah Campground. The webcams allow you to select a 12-hour (or 24-hr) tab to view weather in a time-lapse loop.
Jeff
Hiking in the Smokies
The new website will include "about 18 weather stations and webcams when we are done in January 2013". The project is funded by the Blue Ridge Parkway Foundation.
As a sneak peak you can view the camera at the Mt. Pisgah Campground. The webcams allow you to select a 12-hour (or 24-hr) tab to view weather in a time-lapse loop.
Jeff
Hiking in the Smokies
27 Aralık 2012 Perşembe
The Christmas Flounder
To contact us Click HERE
If there's a time of year when traditions are more important than Yuletide, I can't think of it. So I always think of my colleagues in the editorial department of the Wilmington Star-News years ago when each year they re-published a lovely little piece on an old tidewater tradition at Christmas: The Christmas Flounder.
We -- well, Mary Schulken and I -- liked it so much at the Charlotte Observer that we published it several times -- until Ed Williams, the editorial page editor and normally a merry old gent, put his foot down and made us find something else to write about. My friend Lew Powell once suggested I write about some equally fascinating -- and improbable -- tradition as the Flounder. I gave it a go, trying on the Christmas Badger, the Christmas Racoon, the Christmas Rabbit, but nothing worked.
So here it is. Grab a glass of egg nog, get the saltshaker and take out one grain, and enjoy:
'Twas the night before ChristmasAnd all through the soundNot a creature was stirring,Not even a flound(r).– AnonymousIf there is an old-timer in your house today, he probably is not reminiscing about the grand old tradition of The Christmas Flounder. It is practically forgotten.The Christmas Flounder is a Yuletide custom unknown outside Southeastern North Carolina, according to Paul Jennewein, the veteran newsman who is the world's only authority on the matter.
As is the case with many traditions, the origin of The Christmas Flounder is obscured in the mists of memory, but according to Mr. Jennewein it apparently began during the Great Depression, when people in this area were even poorer than usual.
Buying and stuffing a turkey for Christmas dinner was out of the question for many. Something else was needed, something that poor folks could procure in the days before food stamps. And so it came about that one Christmas Eve in the reign of Franklin the King of Four Terms, the merry glow of kerosene lanterns and - for those who could afford the Ray-O-Vacs - flashlights gleamed over the waters of the sound.
Westward wading, still proceeding, went wise men who knew that dull-witted fishes would be sleeping in the mud at that time of night. Suddenly the sharp splash of steely gigs shattered the starry stillness.
Next day, the unfortunate flounders, lovingly stuffed with native delicacies such as oysters, crabs, collards and grits, graced Christmas tables all over the area. Non-Baptists who knew a reliable bootlegger accompanied the humble dish with a jelly glass of high-octane cheer.
It was a tradition born of hardship, but it is unique and deserves to be remembered as part of the folklore of the Lower Cape Fear.
Merry Christmas!!
Read more here: http://jackbetts.blogspot.com/2008/12/legend-of-christmas-flounder.html#storylink=cpy
(Reprinted every Christmas Eve in an effort to keep this grand tradition alive.)
We -- well, Mary Schulken and I -- liked it so much at the Charlotte Observer that we published it several times -- until Ed Williams, the editorial page editor and normally a merry old gent, put his foot down and made us find something else to write about. My friend Lew Powell once suggested I write about some equally fascinating -- and improbable -- tradition as the Flounder. I gave it a go, trying on the Christmas Badger, the Christmas Racoon, the Christmas Rabbit, but nothing worked.
So here it is. Grab a glass of egg nog, get the saltshaker and take out one grain, and enjoy:
'Twas the night before ChristmasAnd all through the soundNot a creature was stirring,Not even a flound(r).– AnonymousIf there is an old-timer in your house today, he probably is not reminiscing about the grand old tradition of The Christmas Flounder. It is practically forgotten.The Christmas Flounder is a Yuletide custom unknown outside Southeastern North Carolina, according to Paul Jennewein, the veteran newsman who is the world's only authority on the matter.
As is the case with many traditions, the origin of The Christmas Flounder is obscured in the mists of memory, but according to Mr. Jennewein it apparently began during the Great Depression, when people in this area were even poorer than usual.
Buying and stuffing a turkey for Christmas dinner was out of the question for many. Something else was needed, something that poor folks could procure in the days before food stamps. And so it came about that one Christmas Eve in the reign of Franklin the King of Four Terms, the merry glow of kerosene lanterns and - for those who could afford the Ray-O-Vacs - flashlights gleamed over the waters of the sound.
Westward wading, still proceeding, went wise men who knew that dull-witted fishes would be sleeping in the mud at that time of night. Suddenly the sharp splash of steely gigs shattered the starry stillness.
Next day, the unfortunate flounders, lovingly stuffed with native delicacies such as oysters, crabs, collards and grits, graced Christmas tables all over the area. Non-Baptists who knew a reliable bootlegger accompanied the humble dish with a jelly glass of high-octane cheer.
It was a tradition born of hardship, but it is unique and deserves to be remembered as part of the folklore of the Lower Cape Fear.
Merry Christmas!!
Read more here: http://jackbetts.blogspot.com/2008/12/legend-of-christmas-flounder.html#storylink=cpy
(Reprinted every Christmas Eve in an effort to keep this grand tradition alive.)
Mt. Everest in 2 Billion Pixels
To contact us Click HERE
Check out this extremely cool mega-photo of Mt. Everest. It's the most detailed image ever made of the highest mountain in the world. The image is actually a composite mosaic of 477 individual photographs taken this past spring from vantage points all around the mountain using a 300mm lens. The project was led by American mountaineer and filmmaker David Breashears.
If you zoom in towards the base of Lhotse you can see several climbers. Also, if you look towards the left (below) of the Khumbu Icefall you'll also be able to see Everest base camp.
Here's a map to help navigate the interactive photo:

Please click here to view the photo.
Jeff
HikingintheSmokys.com
If you zoom in towards the base of Lhotse you can see several climbers. Also, if you look towards the left (below) of the Khumbu Icefall you'll also be able to see Everest base camp.
Here's a map to help navigate the interactive photo:

Please click here to view the photo.
Jeff
HikingintheSmokys.com
Backpackers in Smokies enjoy improved food storage systems with help from friends
To contact us Click HERE
While enjoying a visit to Great Smoky Mountains National Park, backpackers like to keep a respectable distance from black bears. With help from the Appalachian Trail Conservancy (ATC) and the Friends of the Smokies, they can continue to do so in some of the most backpacker friendly wilderness hiking in the Southern Appalachians. The ATC has provided $800 from its specialty license plate funds to help reduce black bear access to backpacker food along the Appalachian Trail, a national park unit within the Great Smoky Mountains National Park.
Using the grant funds from the ATC, Park staff and volunteers have installed cables that backpackers and trail improvement crews use to store food out of the reach of black bears. Cabling systems were renovated at the Derrick Knob shelter along the A.T. and installed at the new base camp of the Rocky Top Trail crew.
The improved storage system increases both visitor and bear safety by helping reduce the reasons bears would be attracted to shelter areas in Great Smoky Mountains National Park, according to Bill Stiver, wildlife biologist with GSMNP. “The cables help protect hikers, campers, and the Rocky Top Trail Crew,” Stiver continued, “Not to mention keeping the bears from learning to depend on human food.”
Friends of the Smokies and the ATC have partnered in many additional ways to decrease the impacts on GSMNP from the heavy amount of use that the A.T. and Park see as well as impacts from overnight sites on wildlife. Privies have been repaired and all of the backcountry shelters along the A.T. in the Smokies recently renovated. Additionally, through the Ridgerunner program the two organizations provide a backcountry presence on the A.T. to help ensure a safe and pleasant experience.
“It’s all about working together to protect two great national parks, their visitors and their natural resources,” said Holly Demuth, North Carolina director of Friends of the Smokies. “We do best when we work together.”
Jeff
HikingintheSmokys.com
Using the grant funds from the ATC, Park staff and volunteers have installed cables that backpackers and trail improvement crews use to store food out of the reach of black bears. Cabling systems were renovated at the Derrick Knob shelter along the A.T. and installed at the new base camp of the Rocky Top Trail crew. The improved storage system increases both visitor and bear safety by helping reduce the reasons bears would be attracted to shelter areas in Great Smoky Mountains National Park, according to Bill Stiver, wildlife biologist with GSMNP. “The cables help protect hikers, campers, and the Rocky Top Trail Crew,” Stiver continued, “Not to mention keeping the bears from learning to depend on human food.”
Friends of the Smokies and the ATC have partnered in many additional ways to decrease the impacts on GSMNP from the heavy amount of use that the A.T. and Park see as well as impacts from overnight sites on wildlife. Privies have been repaired and all of the backcountry shelters along the A.T. in the Smokies recently renovated. Additionally, through the Ridgerunner program the two organizations provide a backcountry presence on the A.T. to help ensure a safe and pleasant experience.
“It’s all about working together to protect two great national parks, their visitors and their natural resources,” said Holly Demuth, North Carolina director of Friends of the Smokies. “We do best when we work together.”
Jeff
HikingintheSmokys.com
Have Yourself A Merry Little Christmas
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Have Yourself A Merry Little Christmas has always been one of my all time favorite Christmas songs. Until about two years ago I didn't realize that the song was from a 1944 movie called Meet Me in St. Louis. The song was written for, and sung for the very first time by Judy Garland during the movie. If you ever get a chance to see it (Turner Classic Movies), the movie will provide the background meaning for the lyrics.
Anyway, hope you all "Have Yourself A Merry Little Christmas":
Jeff
Hiking in the Smokies
Anyway, hope you all "Have Yourself A Merry Little Christmas":
Jeff
Hiking in the Smokies
Tennessee State Parks Kick Off 2013 with First Hikes of the New Year
To contact us Click HERE
A couple of weeks ago I posted some information about the "First Day Hikes" program taking place across the country. Yesterday, the Tennessee State Parks website published their full list of scheduled hikes.
Tennessee State Parks will sponsor free, guided hikes on New Year’s Day in commemoration of the park system’s 75th Anniversary. Each state park will host its own special hike in the first few days of the New Year.
From Meeman-Shelby to Fall Creek Falls to Roan Mountain and every state park in between, the 2013 First Hikes are designed for all ages and abilities. Some hikes will be approximately one mile in length and tailored for novice hikers, while others are lengthier and geared toward more experienced hikers. For a more in-depth look into planned First Hikes across the state, please visit www.tn.gov/environment/parks/firsthikes/.
Jeff
Hiking in the Smokies
A couple of weeks ago I posted some information about the "First Day Hikes" program taking place across the country. Yesterday, the Tennessee State Parks website published their full list of scheduled hikes. Tennessee State Parks will sponsor free, guided hikes on New Year’s Day in commemoration of the park system’s 75th Anniversary. Each state park will host its own special hike in the first few days of the New Year.
From Meeman-Shelby to Fall Creek Falls to Roan Mountain and every state park in between, the 2013 First Hikes are designed for all ages and abilities. Some hikes will be approximately one mile in length and tailored for novice hikers, while others are lengthier and geared toward more experienced hikers. For a more in-depth look into planned First Hikes across the state, please visit www.tn.gov/environment/parks/firsthikes/.
Jeff
Hiking in the Smokies
20 Aralık 2012 Perşembe
Cooked your holiday ham yet? No? Here's how!
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Well, shoot, lookahere, it's barely two weeks before Christmas and I've been so busy trying to wind up work on a book that I plum forgot what ought to be a Christmastime tradition around these parts: A great recipe for the best ham you ever ate.
It's important, of course, this being the Southern Appalachians and all, and as Southerners we have a duty to eat good pork and support an industry that has given the free world Smithfield hams in Virginia and pit-cooked barbecue in North Carolina and even something they call BBQ in more Southern climes. Plus, you're going to need some ham and some greens and some black-eyed peas on New Years Day, assuming you want to start 2013 off on a good foot.
My Dad considered himself one of the world's foremost experts in eating ham. Not the raising of ham, or the curing or the cooking or anything else related to the fixing. Nossir, he just liked to eat 'em. The ones he especially liked he called "hammus alabammus" -- from the pet pig Salomey belonging to the Yokum family in Al Capp's sometimes hilarious comic strip, Li'l Abner. Dad would rate how country a ham was by quarts. "That was a three-quart ham we had tonight," he'd say, referring not to the volume of ham we'd just wolfed down, but on how many quarts of water he'd likely have to drink that evening to deal with the salt factor before he hit the rack. The more quarts, the better he liked it, and don't mention any of this to his salt-obsessed doctor, who'd surely read him seven riot acts for consuming so much salt and revving up his heart rate to about the same pace as Ol' 97 when it came screaming down the line toward Danville.
But I digress. The thing about the ham we've learned to enjoy up here is not only how good it is, but how you can make a house party out of fixing it. Or not, as you see fit, but it's always good to have a little Irish whiskey around to sip on while dreaming of what that ham-in-the-works aroma really means. It means you are about to do some fine eating.
This set of instructions first appeared online, I think, in a blog of The Charlotte Observer, but it has its roots in the Person County N.C. community of Roxboro. My neighbor Barnie Day passed it on to me a few years back and has demonstrated several times in the past year that this thing works well every time. I can't improve on Barnie's writing or his cooking, so here it is, in his own words. Enjoy:
This is the world’s best way to cook a country ham. Guaranteed. Period. Scout’s honor. Cross my heart and hope to die. And it’s not original. Of course, I stole it. And, as luck would have it, it is also the easiest. Often the case. We overcomplicate a lot of things. Cooking a ham is one of them.
Let’s start with the ham itself, and how it was cured.
There are lots of run-of-the-mill brands, some of them old and famous but still run-of-the-mill, brands that owe their reputations more to glossy catalogues and clever and expensive marketing campaigns than they do to judge-by-eating juries.
Many of these hams are cured “inside out,” needle-embalmed with nitrate injections. They are not the best hams -- often more expensive -- but not the best.
Still, these hams eat okay -- unless you’ve eaten ham cured like your granddaddy cured it, ham cured the old way.
He cured his hams “outside in.” He didn’t know about nitrate injections. (And if he had, he wouldn’t have done it to his hams!) He simply packed his fresh in plain salt for six to eight weeks, took them up, washed and dried them, maybe smoked them a little, maybe not, probably peppered them, hung them in cotton sacking in a cool place, out of reach of the dogs, and aged them for several months.
A note here: don’t be flummoxed by the term “sugar cured.” Often salt is mixed with sugar, with pepper, with molasses, with honey -- all kinds of stuff -- and labeled some fancy “cure,” or another, but these things -- including smoke -- be it apple wood, hickory, whatever -- only flavor hams. What cures, or preserves, a ham is the salt that it absorbs during the curing process.
Buy whatever brand you want. For my money, the best country ham in this part of the world, the one closest to what your granddaddy cured, is a Clifty Farm ham, processed for 60 years or so by the Murphey Family, in Paris, Tennessee. They’re usually available, and reasonably priced, across Southside Virginia around Christmastime. ($1.79 a pound at the Piggly Wiggly in Danville.)
[Also available, our scouts in the field have advised us, at Slaughter's in Floyd. And now, back to Barnie:)
Okay, now let’s cook that bad boy!
Unwrap the ham and wash it. Yeah, they all have a little mold. No big deal. Really. It would cause me some concern if it didn’t have mold on it. Just palm it off with a little warm water. Two minutes, tops.
Put the ham in a pot that you have a top for. I always have to cut the hock off so it will fit the pot I use. They’ll cut the hock off for you at the grocery store. If I have to tell you what that hock is good for, stop reading this and move on. You got no business with a country ham. Either that, or you’re a Yankee, and threw the ham out when you saw the mold.
Fill the pot with water until the ham is covered with 3-4 inches, put the top on, and bring it to a boil.
Now here is the trick to this: As soon as it begins to boil, you take it off the stove. That’s right. Off the stove when it begins to boil. Set it somewhere where it will be out of your way.
Now we’re going to wrap that puppy up. Pot and all. You can use most anything -- towels, an old blanket, a quilt, a sleeping bag. The patio lounge cushion works well. That’s what I use. The idea is to insulate the pot so that it holds the heat.
I put an inch or so of newspaper under the pot, the same amount on top, wrap the patio cushion around it, and tie the cushion in place with baling twine. This doesn’t take five minutes. Just make sure it’s insulated good.
When you get it wrapped, leave it alone. Walk away from it. Forget about it for 12 hours. Just let it sit.
After 12 hours, remove the wrap, and take the ham out of the pot and put it on a baking pan. Careful here—even after sitting 12 hours, the water will be too hot for you to put your hands in.
Trim the skin off, score a diamond pattern on the thin layer of encasing fat, rub into it a cup of white sugar, put the ham -- uncovered -- in the oven and bake it for 2 hours at 275 degrees. And that’s it. You’re done. Let it cool before slicing.
Merry Christmas. And best to you and yourn.
Barnie K. Day
Meadows of Dan, VA
It's important, of course, this being the Southern Appalachians and all, and as Southerners we have a duty to eat good pork and support an industry that has given the free world Smithfield hams in Virginia and pit-cooked barbecue in North Carolina and even something they call BBQ in more Southern climes. Plus, you're going to need some ham and some greens and some black-eyed peas on New Years Day, assuming you want to start 2013 off on a good foot.
My Dad considered himself one of the world's foremost experts in eating ham. Not the raising of ham, or the curing or the cooking or anything else related to the fixing. Nossir, he just liked to eat 'em. The ones he especially liked he called "hammus alabammus" -- from the pet pig Salomey belonging to the Yokum family in Al Capp's sometimes hilarious comic strip, Li'l Abner. Dad would rate how country a ham was by quarts. "That was a three-quart ham we had tonight," he'd say, referring not to the volume of ham we'd just wolfed down, but on how many quarts of water he'd likely have to drink that evening to deal with the salt factor before he hit the rack. The more quarts, the better he liked it, and don't mention any of this to his salt-obsessed doctor, who'd surely read him seven riot acts for consuming so much salt and revving up his heart rate to about the same pace as Ol' 97 when it came screaming down the line toward Danville.
But I digress. The thing about the ham we've learned to enjoy up here is not only how good it is, but how you can make a house party out of fixing it. Or not, as you see fit, but it's always good to have a little Irish whiskey around to sip on while dreaming of what that ham-in-the-works aroma really means. It means you are about to do some fine eating.
This set of instructions first appeared online, I think, in a blog of The Charlotte Observer, but it has its roots in the Person County N.C. community of Roxboro. My neighbor Barnie Day passed it on to me a few years back and has demonstrated several times in the past year that this thing works well every time. I can't improve on Barnie's writing or his cooking, so here it is, in his own words. Enjoy:
This is the world’s best way to cook a country ham. Guaranteed. Period. Scout’s honor. Cross my heart and hope to die. And it’s not original. Of course, I stole it. And, as luck would have it, it is also the easiest. Often the case. We overcomplicate a lot of things. Cooking a ham is one of them.
Let’s start with the ham itself, and how it was cured.
There are lots of run-of-the-mill brands, some of them old and famous but still run-of-the-mill, brands that owe their reputations more to glossy catalogues and clever and expensive marketing campaigns than they do to judge-by-eating juries.
Many of these hams are cured “inside out,” needle-embalmed with nitrate injections. They are not the best hams -- often more expensive -- but not the best.
Still, these hams eat okay -- unless you’ve eaten ham cured like your granddaddy cured it, ham cured the old way.
He cured his hams “outside in.” He didn’t know about nitrate injections. (And if he had, he wouldn’t have done it to his hams!) He simply packed his fresh in plain salt for six to eight weeks, took them up, washed and dried them, maybe smoked them a little, maybe not, probably peppered them, hung them in cotton sacking in a cool place, out of reach of the dogs, and aged them for several months.
A note here: don’t be flummoxed by the term “sugar cured.” Often salt is mixed with sugar, with pepper, with molasses, with honey -- all kinds of stuff -- and labeled some fancy “cure,” or another, but these things -- including smoke -- be it apple wood, hickory, whatever -- only flavor hams. What cures, or preserves, a ham is the salt that it absorbs during the curing process.
Buy whatever brand you want. For my money, the best country ham in this part of the world, the one closest to what your granddaddy cured, is a Clifty Farm ham, processed for 60 years or so by the Murphey Family, in Paris, Tennessee. They’re usually available, and reasonably priced, across Southside Virginia around Christmastime. ($1.79 a pound at the Piggly Wiggly in Danville.)
[Also available, our scouts in the field have advised us, at Slaughter's in Floyd. And now, back to Barnie:)
Okay, now let’s cook that bad boy!
Unwrap the ham and wash it. Yeah, they all have a little mold. No big deal. Really. It would cause me some concern if it didn’t have mold on it. Just palm it off with a little warm water. Two minutes, tops.
Put the ham in a pot that you have a top for. I always have to cut the hock off so it will fit the pot I use. They’ll cut the hock off for you at the grocery store. If I have to tell you what that hock is good for, stop reading this and move on. You got no business with a country ham. Either that, or you’re a Yankee, and threw the ham out when you saw the mold.
Fill the pot with water until the ham is covered with 3-4 inches, put the top on, and bring it to a boil.
Now here is the trick to this: As soon as it begins to boil, you take it off the stove. That’s right. Off the stove when it begins to boil. Set it somewhere where it will be out of your way.
Now we’re going to wrap that puppy up. Pot and all. You can use most anything -- towels, an old blanket, a quilt, a sleeping bag. The patio lounge cushion works well. That’s what I use. The idea is to insulate the pot so that it holds the heat.
I put an inch or so of newspaper under the pot, the same amount on top, wrap the patio cushion around it, and tie the cushion in place with baling twine. This doesn’t take five minutes. Just make sure it’s insulated good.
When you get it wrapped, leave it alone. Walk away from it. Forget about it for 12 hours. Just let it sit.
After 12 hours, remove the wrap, and take the ham out of the pot and put it on a baking pan. Careful here—even after sitting 12 hours, the water will be too hot for you to put your hands in.
Trim the skin off, score a diamond pattern on the thin layer of encasing fat, rub into it a cup of white sugar, put the ham -- uncovered -- in the oven and bake it for 2 hours at 275 degrees. And that’s it. You’re done. Let it cool before slicing.
Merry Christmas. And best to you and yourn.
Barnie K. Day
Meadows of Dan, VA
Take a First Day Hike
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Start the year off on the right foot by taking a First Day Hike in a state park near you. All across the country state parks will be offering guided First Day Hikes on New Year’s Day 2013.
The idea for First Day Hikes originated over 20 years ago at the Blue Hills Reservation State Park in Milton, Massachusetts. The program was launched to promote both healthy lifestyles throughout the year and year round recreation at state parks. Many other states have offered outdoor recreation programs on New Year’s Day, however, all 50 state park systems have now joined together to sponsor First Day Hikes.
An organization called America’s State Parks has compiled an online database of more than 600 hikes on their website. You can find a First Day Hike by clicking here.
There are numerous options for a First Day Hike in the Great Smoky Mountains region.
Countdown to Christmas! Last chance to save up to 85% on Camping Gear!
Jeff
HikingintheSmokys.com
The idea for First Day Hikes originated over 20 years ago at the Blue Hills Reservation State Park in Milton, Massachusetts. The program was launched to promote both healthy lifestyles throughout the year and year round recreation at state parks. Many other states have offered outdoor recreation programs on New Year’s Day, however, all 50 state park systems have now joined together to sponsor First Day Hikes.An organization called America’s State Parks has compiled an online database of more than 600 hikes on their website. You can find a First Day Hike by clicking here.
There are numerous options for a First Day Hike in the Great Smoky Mountains region.
Countdown to Christmas! Last chance to save up to 85% on Camping Gear!
Jeff
HikingintheSmokys.com
Partners Complete New Shelter on Appalachian Trail
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Hikers of the Appalachian Trail (AT) have a new shelter where they can rest their bones. The U.S. Forest Service today announced the completion of the Long Branch Shelter, located in the Standing Indian Basin in the Nantahala National Forest.
“Thanks to a lot of hard work and donations from partners, hikers of the AT can now seek shelter from the elements in a new solid, timber-framed structure,” said Mike Wilkins, ranger of the Nantahala District, Nantahala National Forest. “Because it is so well built, the Long Branch Shelter will serve AT hikers for decades to come.”
The shelter is located at the head of the Long Branch Drainage along the AT, a little more than two miles north of Forest Service Road 83. The shelter is about 17 miles from the City of Franklin.
The Appalachian Trail Conservancy paid for the supplies. The Nantahala Hiking Club provided the labor, and local contractor Goshen Timber Frames provided the timbers and assisted in frame assembly. Nantahala Ranger District employees provided heavy machinery and logistical support during construction.
The Long Branch Shelter replaces the old Big Springs Gap Shelter, which was located just north of Albert Mountain. The Big Springs Gap Shelter will soon be dismantled because it has fallen into disrepair. The site had also suffered severe soil compaction and erosion over the years.

Jeff
HikingintheSmokys.com
“Thanks to a lot of hard work and donations from partners, hikers of the AT can now seek shelter from the elements in a new solid, timber-framed structure,” said Mike Wilkins, ranger of the Nantahala District, Nantahala National Forest. “Because it is so well built, the Long Branch Shelter will serve AT hikers for decades to come.”
The shelter is located at the head of the Long Branch Drainage along the AT, a little more than two miles north of Forest Service Road 83. The shelter is about 17 miles from the City of Franklin.
The Appalachian Trail Conservancy paid for the supplies. The Nantahala Hiking Club provided the labor, and local contractor Goshen Timber Frames provided the timbers and assisted in frame assembly. Nantahala Ranger District employees provided heavy machinery and logistical support during construction.
The Long Branch Shelter replaces the old Big Springs Gap Shelter, which was located just north of Albert Mountain. The Big Springs Gap Shelter will soon be dismantled because it has fallen into disrepair. The site had also suffered severe soil compaction and erosion over the years.

Jeff
HikingintheSmokys.com
First Day Hikes to be offered at every North Carolina State Park
To contact us Click HERE
Earlier in the week I posted some information on the "First Day Hikes" program being offered across the country on January 1st. Here's some additional information on what's going on at North Carolina State Parks:
Jeff
HikingintheSmokys.com
First Day Hikes will be offered in every North Carolina state park and state recreation area Jan. 1, giving everyone an opportunity to exercise and celebrate nature as a New Year’s Day tradition, according to the N.C. Division of Parks and Recreation.
On the 2012 New Year’s Day, 1,392 hikers in North Carolina joined rangers and volunteers to walk a combined 4,573 miles along trails in the state parks and state recreation areas. For the second year, North Carolina’s state parks system will partner with American’s State Parks and the National Association of State Park Directors to nationally promote First Day Hikes.
“Exploring the year-round splendor of nature is quickly becoming a New Year’s Day tradition,” said Lewis Ledford, state parks director. “Every one of our state parks and state recreation areas is open on the holiday, and the ranger-guided hikes are an excellent way to keep fit during the holidays, connect with nature and develop a deeper appreciation for the rich natural resources that distinguish North Carolina.”
There will be at least 40 guided hikes in the North Carolina state parks system and more than 600 throughout the 50 states as part of the event, ranging from easy to challenging. At Falls Lake State Recreation area, a scavenger hunt will be part of a kid-friendly hike, and Hammocks Beach State Park plans an “Early Bird Hike” at 8:30 a.m. Hanging Rock State Park will present the “Five Overlooks Challenge, a 10-mile excursion across the park’s scenic peaks, while hikers at Weymouth Woods Historic Nature Preserve will visit the world’s oldest known longleaf pine. The Eno River Association will offer both long and short hikes as part of a decades-old tradition at Eno River State Park.
Details about First Day Hikes in North Carolina can be found under “Education” at www.ncparks.gov and at www.americasstateparks.org, which also lists all hikes nationally.
Jeff
HikingintheSmokys.com
Forest Service Completes Repairs to Balsam Lake
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The U.S. Forest Service yesterday announced that it has repaired the Balsam Lake dam and that the lake is being filled.
“We look forward to the stocking of fish in the spring, so visitors can again enjoy this majestic water” said Mike Wilkins, Nantahala District ranger, Nantahala National Forest.
In recent weeks, the Forest Service worked to fix a leak in the dam’s splash boards that control lake levels.
The design of the previous splash boards allowed too much water to pass around the end of the boards. A slight adjustment was made to the riser board installation, which controls lake levels. The adjustment will help maintain proper lake levels in the future.
Balsam Lake is located in the Nantahala Ranger District of the Nantahala National Forest.
Jeff
HikingintheSmokys.com
“We look forward to the stocking of fish in the spring, so visitors can again enjoy this majestic water” said Mike Wilkins, Nantahala District ranger, Nantahala National Forest.
In recent weeks, the Forest Service worked to fix a leak in the dam’s splash boards that control lake levels.
The design of the previous splash boards allowed too much water to pass around the end of the boards. A slight adjustment was made to the riser board installation, which controls lake levels. The adjustment will help maintain proper lake levels in the future.
Balsam Lake is located in the Nantahala Ranger District of the Nantahala National Forest.
Jeff
HikingintheSmokys.com
16 Aralık 2012 Pazar
Old ties and old yarns at Christmastime
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Each year their heads get grayer, their steps slower, some years their numbers smaller. But still they come to the red brick house on a hill in northwest Greensboro to see old friends, old colleagues from long ago, to retell stories about the characters that once worked at the Greensboro Daily News and the afternoon Greensboro Record before it was folded into the morning paper. And they come to see the man who started the tradition that brings them back: Irwin Smallwood, perhaps the most decent man in American journalism for his time. And the annual host for, I don't know, maybe 40 or so editions of an annual ritual: Irwin's Christmas Party.
Now, you might think, so what? What of the fact that an assortment of men and women who worked together long ago keep coming back once a year to raise a glass and have a few laughs and catch up on who's gone over to the other side? What's the big deal about that? Happens anywhere and everywhere somebody is willing to open his home to folks who once toiled in his workrooms, doesn't it?
Maybe so. Probably so. But this one is different. And when it happens, as it did Friday night at Irwin's house, you appreciate the fact that you can still see folks you busted your brains out working with, trying to get a hot story in the paper on deadline so many years ago that it's easier to count them in decades. If you never worked at a newspaper, none of this makes sense. But if you worked for a good one, with good people who put out an entirely new edition every single day of the year, year in and year out, you know the truth of it.
Some history: By chance my mother, a teacher starving in South Carolina, came to Greensboro in the late 1920s to take a job in city schools. At a party she met my father -- accidentally sat on his fedora, or so the family story goes -- and they got such a laugh out of it they married, had a couple of kids. Not long before the first of the kids were born, my mother was teaching English and journalism at Greensboro High School. She taught a couple of boys who would become my mentors and friends and editors at the Daily News many years later: Moses Crutchfield and Irwin Smallwood. Irwin likes to remind me he saw the twinkle in my Dad's eye long before I showed up at Wesley Long Hospital some years later. I think she must have had Moses and Irwin in her classrooms about 1940 or so.
Many years later, when I was about to graduate from UNC Chapel Hill, I went to see Irwin about a job. He hired me as a copy editor on the night desk, but he was already planning for a new venture, the first of a series of regional editions the paper would put out in neighboring counties. I moved to the Alamance Bureau of the Daily News and with the guidance of the late Ben Taylor covered four or five stories a day before the Army caught up with me. I spent three years doing Regular Army duty, staying in touch with the newspaper folks when I went on leave. In 1972 the papers had an opening in the Washington Bureau. I filled it for a few years, then came back to Greensboro for a general assignment reporting slot before going to Raleigh to cover state government. I'd stay there the next three decades or so, working for the Daily News and for other publications.
Irwin taught me a lot about life, by his example and his counseling. He had been a first-rate golf writer and sportswriter who kept moving up at the newspaper and eventually became managing editor. I don't know how you manage a bunch of unmanageable individuals, but I think his basic decency and his interest in good stories were what his reporters and editors most appreciated. He encouraged his reporters to get at the interesting stuff no one else had. "What kind of person is he?" Irwin once asked when I was about to do a profile of some windbag. "What does he do when nobody's looking?" And once, regarding another politico we all had some doubts about, there was this question, asked with a smile on his face: "Does he push blind biddies in the creek, or what?"
One time the CEO of a big North Carolina utility company asked to meet with us to explain a rate filing or something. The meeting wasn't a good one. At the outset the big shot told a racist joke, not an uncommon thing at the time, and nobody laughed. I could see Irwin stewing about it. After the meeting, he was still steaming. I don't recall exactly the words he used, but it was something like, "If that ever happens again, we're walking out on the son of a gun." He didn't say "gun," either.
Every year in December, usually two or three weeks before Christmas, Irwin and his wife Ailene -- who my mother had also taught in high school -- would open up their house for a party. It began about nightfall and ended only when the Greensboro Daily News was delivered sometime the next morning before dawn. It went on that long because, Irwin knew, it was the only way those last few souls running the night desk would have chance to get by for a drink or two, a plate of food and some holiday merriment.
In those days I was a young man, and enjoyed seeing the old lions of the paper: Carl Jeffries, whose father as publisher of the Asheville Citizen had been instrumental in bringing the Blue Ridge Parkway through the NC mountains; Henry Coble, who read everything before it went into the pages of the Greensboro Daily News (and who briefly courted my aunt Pattie way back), Jon Yardley and Ed Yoder, before they went on to fame in Washington, and a host of characters the likes of which I will not see again. There was an ex-fighter who had fought under the name the Atomic Blond -- bald by the time I knew him. There was an engaging reporter who liked to call himself "Clark Dark." There was Ed Gray, whose sister Francis Gray Patton had been a well-known short story writer and author of a popular 1954 novel, "Good Morning, Miss Dove."
Nat Walker was the best city editor I ever worked for. His wise advice to me was always to do the right thing, hold it to 20 inches and get it in before deadline.The other night he retold, as he often will, a story about the night that funeral homes across the state were calling in an unusually high number of obituaries -- more than double, maybe triple the normal 25 or so, and when Leon Bullock brought over the third stack of fresh obits for Ed Gray to edit before sending on to the composing room, Ed had had enough. Leaping to his feet in frustration, he shouted something that sounded like, "Dad-blamit, these dad-blamed people ought to have taken better care of themselves!" Except he didn't say 'dad-blamit' or 'dad-blamed."
Somebody probably retold a Moses Crutchfield story that went this way. One day during the lunch hour, a disheveled, bleary-eyed street person wandered into the newsroom. Irwin's secretary Betty Walker, whose job it was to intercept the confused and straighten them out, asked if she could help him. Obviously disturbed, he said something like, "I have a message from God to talk to Jesus." And without batting an eye, Betty said, "Well, Jesus isn't in right now, but Moses is sitting right over there and will be happy to speak with you."
And there was a magnificent staff: Ned Cline, a nonpareil political reporter; Jerry Bledsoe, a fabulous storyteller, columnist and author of true-crime books; Stan Swofford, a bulldog investigative reporter who, if there were any justice in this world, would have won the Pulitzer Prize for his revelations about how the Wilmington 10 were railroaded; Sherry Johnson, a classmate and versatile reporter who went on to be sports editor of dailies in Wichita and Raleigh, Rosemary Rogers Yardley, a graceful writer whose opinions on world affairs broadened readers' understanding of a complicated world; Jim Jenkins, a talented feature writer in Greensboro who went on to become (and still is) the workhorse and backbone of the News & Observer's editorial pages for decades in Raleigh. I've left out a number of crackerjack newspapermen and newspaperwomen who could have worked anywhere in the country; a lot of them chose to stay in Greensboro.
Those Christmas parties at the Smallwoods went on for many years until Irwin retired. At some point he revived them as a sort of reunion, and when possible out-of-towners would come back through town just to see the old crowd. Irwin's wife Ailene died some years ago; so did Moses Crutchfield, and for a while Irwin and Fay Crutchfield kept company. Last week, I saw Irwin's daughter and Moses' daughter at the gathering, and in their eyes and thoughts you could see Aileen and Moses and the kinds of people they were.
The parties don't go on until the Daily News is delivered any longer. For one thing, it's called the News-Record now, a shadow of its heyday self, when people across the state subscribed and no politician would miss an edition. Stan Swofford doesn't sing the risque version of "The Twelve Days of Christmas" anymore. None of us stays up late any longer, and the ranks of those who attend has thinned as the years have taken their natural toll.
But I take heart from the words of my longtime friend Mae Israel, who my mother had taught in her last year in the classroom about 1969, and who worked at the Daily News before going on to successful careers at the Charlotte Observer and the Washington Post. Just before the party broke up the other night, at least for us, she said something like, "You know, I haven't worked at any other place where something like this happens -- where people have such strong ties to each other that they keep coming back year after year. It really was a remarkable place to work when we were there."
She is right. I enjoyed just about every day at the newspapers and newsrooms and magazines where I worked for so many years. But I've yet to see another place like the newsroom atmosphere cultivated by those who worked at the old Daily News in the 1960s, 70s and 80s. I didn't know how lucky I was then, but I know it now. It was a gift.
Now, you might think, so what? What of the fact that an assortment of men and women who worked together long ago keep coming back once a year to raise a glass and have a few laughs and catch up on who's gone over to the other side? What's the big deal about that? Happens anywhere and everywhere somebody is willing to open his home to folks who once toiled in his workrooms, doesn't it?
Maybe so. Probably so. But this one is different. And when it happens, as it did Friday night at Irwin's house, you appreciate the fact that you can still see folks you busted your brains out working with, trying to get a hot story in the paper on deadline so many years ago that it's easier to count them in decades. If you never worked at a newspaper, none of this makes sense. But if you worked for a good one, with good people who put out an entirely new edition every single day of the year, year in and year out, you know the truth of it.
Some history: By chance my mother, a teacher starving in South Carolina, came to Greensboro in the late 1920s to take a job in city schools. At a party she met my father -- accidentally sat on his fedora, or so the family story goes -- and they got such a laugh out of it they married, had a couple of kids. Not long before the first of the kids were born, my mother was teaching English and journalism at Greensboro High School. She taught a couple of boys who would become my mentors and friends and editors at the Daily News many years later: Moses Crutchfield and Irwin Smallwood. Irwin likes to remind me he saw the twinkle in my Dad's eye long before I showed up at Wesley Long Hospital some years later. I think she must have had Moses and Irwin in her classrooms about 1940 or so.
Many years later, when I was about to graduate from UNC Chapel Hill, I went to see Irwin about a job. He hired me as a copy editor on the night desk, but he was already planning for a new venture, the first of a series of regional editions the paper would put out in neighboring counties. I moved to the Alamance Bureau of the Daily News and with the guidance of the late Ben Taylor covered four or five stories a day before the Army caught up with me. I spent three years doing Regular Army duty, staying in touch with the newspaper folks when I went on leave. In 1972 the papers had an opening in the Washington Bureau. I filled it for a few years, then came back to Greensboro for a general assignment reporting slot before going to Raleigh to cover state government. I'd stay there the next three decades or so, working for the Daily News and for other publications.
Irwin taught me a lot about life, by his example and his counseling. He had been a first-rate golf writer and sportswriter who kept moving up at the newspaper and eventually became managing editor. I don't know how you manage a bunch of unmanageable individuals, but I think his basic decency and his interest in good stories were what his reporters and editors most appreciated. He encouraged his reporters to get at the interesting stuff no one else had. "What kind of person is he?" Irwin once asked when I was about to do a profile of some windbag. "What does he do when nobody's looking?" And once, regarding another politico we all had some doubts about, there was this question, asked with a smile on his face: "Does he push blind biddies in the creek, or what?"
One time the CEO of a big North Carolina utility company asked to meet with us to explain a rate filing or something. The meeting wasn't a good one. At the outset the big shot told a racist joke, not an uncommon thing at the time, and nobody laughed. I could see Irwin stewing about it. After the meeting, he was still steaming. I don't recall exactly the words he used, but it was something like, "If that ever happens again, we're walking out on the son of a gun." He didn't say "gun," either.
Every year in December, usually two or three weeks before Christmas, Irwin and his wife Ailene -- who my mother had also taught in high school -- would open up their house for a party. It began about nightfall and ended only when the Greensboro Daily News was delivered sometime the next morning before dawn. It went on that long because, Irwin knew, it was the only way those last few souls running the night desk would have chance to get by for a drink or two, a plate of food and some holiday merriment.
In those days I was a young man, and enjoyed seeing the old lions of the paper: Carl Jeffries, whose father as publisher of the Asheville Citizen had been instrumental in bringing the Blue Ridge Parkway through the NC mountains; Henry Coble, who read everything before it went into the pages of the Greensboro Daily News (and who briefly courted my aunt Pattie way back), Jon Yardley and Ed Yoder, before they went on to fame in Washington, and a host of characters the likes of which I will not see again. There was an ex-fighter who had fought under the name the Atomic Blond -- bald by the time I knew him. There was an engaging reporter who liked to call himself "Clark Dark." There was Ed Gray, whose sister Francis Gray Patton had been a well-known short story writer and author of a popular 1954 novel, "Good Morning, Miss Dove."
Nat Walker was the best city editor I ever worked for. His wise advice to me was always to do the right thing, hold it to 20 inches and get it in before deadline.The other night he retold, as he often will, a story about the night that funeral homes across the state were calling in an unusually high number of obituaries -- more than double, maybe triple the normal 25 or so, and when Leon Bullock brought over the third stack of fresh obits for Ed Gray to edit before sending on to the composing room, Ed had had enough. Leaping to his feet in frustration, he shouted something that sounded like, "Dad-blamit, these dad-blamed people ought to have taken better care of themselves!" Except he didn't say 'dad-blamit' or 'dad-blamed."
Somebody probably retold a Moses Crutchfield story that went this way. One day during the lunch hour, a disheveled, bleary-eyed street person wandered into the newsroom. Irwin's secretary Betty Walker, whose job it was to intercept the confused and straighten them out, asked if she could help him. Obviously disturbed, he said something like, "I have a message from God to talk to Jesus." And without batting an eye, Betty said, "Well, Jesus isn't in right now, but Moses is sitting right over there and will be happy to speak with you."
And there was a magnificent staff: Ned Cline, a nonpareil political reporter; Jerry Bledsoe, a fabulous storyteller, columnist and author of true-crime books; Stan Swofford, a bulldog investigative reporter who, if there were any justice in this world, would have won the Pulitzer Prize for his revelations about how the Wilmington 10 were railroaded; Sherry Johnson, a classmate and versatile reporter who went on to be sports editor of dailies in Wichita and Raleigh, Rosemary Rogers Yardley, a graceful writer whose opinions on world affairs broadened readers' understanding of a complicated world; Jim Jenkins, a talented feature writer in Greensboro who went on to become (and still is) the workhorse and backbone of the News & Observer's editorial pages for decades in Raleigh. I've left out a number of crackerjack newspapermen and newspaperwomen who could have worked anywhere in the country; a lot of them chose to stay in Greensboro.
Those Christmas parties at the Smallwoods went on for many years until Irwin retired. At some point he revived them as a sort of reunion, and when possible out-of-towners would come back through town just to see the old crowd. Irwin's wife Ailene died some years ago; so did Moses Crutchfield, and for a while Irwin and Fay Crutchfield kept company. Last week, I saw Irwin's daughter and Moses' daughter at the gathering, and in their eyes and thoughts you could see Aileen and Moses and the kinds of people they were.
The parties don't go on until the Daily News is delivered any longer. For one thing, it's called the News-Record now, a shadow of its heyday self, when people across the state subscribed and no politician would miss an edition. Stan Swofford doesn't sing the risque version of "The Twelve Days of Christmas" anymore. None of us stays up late any longer, and the ranks of those who attend has thinned as the years have taken their natural toll.
But I take heart from the words of my longtime friend Mae Israel, who my mother had taught in her last year in the classroom about 1969, and who worked at the Daily News before going on to successful careers at the Charlotte Observer and the Washington Post. Just before the party broke up the other night, at least for us, she said something like, "You know, I haven't worked at any other place where something like this happens -- where people have such strong ties to each other that they keep coming back year after year. It really was a remarkable place to work when we were there."
She is right. I enjoyed just about every day at the newspapers and newsrooms and magazines where I worked for so many years. But I've yet to see another place like the newsroom atmosphere cultivated by those who worked at the old Daily News in the 1960s, 70s and 80s. I didn't know how lucky I was then, but I know it now. It was a gift.
LBL Announces Winter Eagle Viewing Trips
To contact us Click HERE
Once again the Land Between The Lakes (LBL) National Recreation Area will be offering bald eagle viewing excursions this winter, which will include van trips and river cruises.
Several opportunities are available to participate in eagle viewing trips during January and February. LBL guides take visitors to the best wildlife viewing hot spots on the 170,000-acre National Recreation Area. Visitors will most likely see migratory bald eagles, gulls, and other waterfowl, as well as native wildlife species, such as deer and turkey. Enjoy viewing the eagles December through February. Van trips meet and depart from the Golden Pond Visitor Center unless otherwise indicated. Dress appropriately for the weather, wear shoes suitable for moderate walking, and don’t forget to bring binoculars and field guides.
Back by popular demand, LBL will also host a weekend of river cruises January 19-21, including a special Martin Luther King, Jr. Day cruise January 21, for up close views of eagles from the water. Despite cold temperatures that usually keep people indoors, bald eagles thrive in winter conditions. What better way to view bald eagles than by relaxing on a river cruise in the comforts of the spacious and beautifully appointed CQ Princess? The 96-foot luxury yacht offers wonderful views from both outside on deck and indoors where it’s toasty warm!
Reservations and full deposits are required for all trips. Because eagle excursions are very popular, early reservations are encouraged. Gift certificates are available.
“LBL is a major wintering spot for bald eagles from northern areas such as Michigan and Canada,” stated Carrie Szwed, Nature Station Public Programs Coordinator. “Due to excellent coordination between state and federal agencies in past years to restore eagle habitats and populations, we have seen tremendous increases in eagles wintering and nesting in this area."
Reservations & full deposits are required for all trips. For more information or to reserve your space, call 270-924-2020 weekdays, 8am-4:30pm.
Van Tours: Moderate walking required. Dress for the weather. Meet and depart from the Golden Pond Visitor Center. ($5 ages 12 & under, $7 ages 13 & up.)
Jan. 5: 1-4:30pm
Jan. 6: 1-4:30pm
Jan. 12: 1-4:30pm
Jan. 13: 1-4:30pm
Jan. 27: 1:30-5pm
Feb. 2: 1:30-5pm
Feb. 3: 1:30-5pm
Feb. 10: 1:30-5pm
River Cruises: Cruises are $60 per person (meal included). Tours depart from Kenlake State Resort Park Marina. Visit www.cqriverside.com for a peek at the CQ Princess luxury yacht.
Jan. 19: 8:30-11:30am (brunch cruise)
Jan. 19: 1-4pm (lunch cruise)
Jan. 20: 11am-2pm (lunch cruise)
Jan. 21: 11am-2pm Martin Luther King, Jr. Day (lunch cruise)
For additional information and prices visit www.lbl.org or call 800-LBL-7077 or 270-924-2000.
Jeff
Hiking in the Smokies
Several opportunities are available to participate in eagle viewing trips during January and February. LBL guides take visitors to the best wildlife viewing hot spots on the 170,000-acre National Recreation Area. Visitors will most likely see migratory bald eagles, gulls, and other waterfowl, as well as native wildlife species, such as deer and turkey. Enjoy viewing the eagles December through February. Van trips meet and depart from the Golden Pond Visitor Center unless otherwise indicated. Dress appropriately for the weather, wear shoes suitable for moderate walking, and don’t forget to bring binoculars and field guides. Back by popular demand, LBL will also host a weekend of river cruises January 19-21, including a special Martin Luther King, Jr. Day cruise January 21, for up close views of eagles from the water. Despite cold temperatures that usually keep people indoors, bald eagles thrive in winter conditions. What better way to view bald eagles than by relaxing on a river cruise in the comforts of the spacious and beautifully appointed CQ Princess? The 96-foot luxury yacht offers wonderful views from both outside on deck and indoors where it’s toasty warm!
Reservations and full deposits are required for all trips. Because eagle excursions are very popular, early reservations are encouraged. Gift certificates are available.
“LBL is a major wintering spot for bald eagles from northern areas such as Michigan and Canada,” stated Carrie Szwed, Nature Station Public Programs Coordinator. “Due to excellent coordination between state and federal agencies in past years to restore eagle habitats and populations, we have seen tremendous increases in eagles wintering and nesting in this area."
Reservations & full deposits are required for all trips. For more information or to reserve your space, call 270-924-2020 weekdays, 8am-4:30pm.
Van Tours: Moderate walking required. Dress for the weather. Meet and depart from the Golden Pond Visitor Center. ($5 ages 12 & under, $7 ages 13 & up.)
Jan. 5: 1-4:30pm
Jan. 6: 1-4:30pm
Jan. 12: 1-4:30pm
Jan. 13: 1-4:30pm
Jan. 27: 1:30-5pm
Feb. 2: 1:30-5pm
Feb. 3: 1:30-5pm
Feb. 10: 1:30-5pm
River Cruises: Cruises are $60 per person (meal included). Tours depart from Kenlake State Resort Park Marina. Visit www.cqriverside.com for a peek at the CQ Princess luxury yacht.
Jan. 19: 8:30-11:30am (brunch cruise)
Jan. 19: 1-4pm (lunch cruise)
Jan. 20: 11am-2pm (lunch cruise)
Jan. 21: 11am-2pm Martin Luther King, Jr. Day (lunch cruise)
For additional information and prices visit www.lbl.org or call 800-LBL-7077 or 270-924-2000.
Jeff
Hiking in the Smokies
Study: Hiking Improves Creative Reasoning
To contact us Click HERE
"Give a month at least to this precious reserve. The time will not be taken from the sum of your life. Instead of shortening, it will indefinitely lengthen it and make you truly immortal. Nevermore will time seem short or long, and cares will never again fall heavily on you, but gently and kindly as gifts from heaven."
John Muir said this after visiting the future Glacier National Park area in the early 1890s. He obviously knew something back then that's taken researchers some 120 years later to prove.
In a study published this week on PLOS ONE, researchers from the University of Kansas and the University of Utah show that backpackers score almost 50% higher on creativity and problem-solving tests after spending four days in nature - while disconnected from all electronic devices.
The study was conducted on 56 people who went on 4-to-6 day wilderness hiking trips, organized by Outward Bound, in Alaska, Colorado, Maine, and Washington. No phones, tablets, computers, or other electronic devices were allowed on the trips.
Of these people, 24 took a 10-item creativity test the morning before the trip, and 32 took the test on the morning of the trip's fourth day. People who had been backpacking for four days got an average of 6.08 of the 10 questions correct, compared with 4.14 among people who had not yet begun the backpacking trip.
The research, however, could not conclude as to whether the increase in creativity was a result of being immersed in nature, or from being disconnected with technology.
To read the research article from the study, please click here.
Jeff
Hiking in the Smokies
John Muir said this after visiting the future Glacier National Park area in the early 1890s. He obviously knew something back then that's taken researchers some 120 years later to prove. In a study published this week on PLOS ONE, researchers from the University of Kansas and the University of Utah show that backpackers score almost 50% higher on creativity and problem-solving tests after spending four days in nature - while disconnected from all electronic devices.
The study was conducted on 56 people who went on 4-to-6 day wilderness hiking trips, organized by Outward Bound, in Alaska, Colorado, Maine, and Washington. No phones, tablets, computers, or other electronic devices were allowed on the trips.
Of these people, 24 took a 10-item creativity test the morning before the trip, and 32 took the test on the morning of the trip's fourth day. People who had been backpacking for four days got an average of 6.08 of the 10 questions correct, compared with 4.14 among people who had not yet begun the backpacking trip.
The research, however, could not conclude as to whether the increase in creativity was a result of being immersed in nature, or from being disconnected with technology.
To read the research article from the study, please click here.
Jeff
Hiking in the Smokies
Proposal to merge NHP with Shenandoah National Park
To contact us Click HERE
A proposal to realign Cedar Creek and Belle Grove National Historical Park with Shenandoah National Park will be discussed next week during a park advisory commission meeting in Strasburg, Virginia.
The December 20th meeting will include updates on several new projects, as well as a discussion on the proposed realignment of Cedar Creek and Belle Grove NHP with Shenandoah National Park.
Individuals who are interested are encouraged to attend the December 20, 2012 meeting, which will take place at the Strasburg Town Hall, 174 East King Street, in Strasburg, Virginia. The meeting will begin at 8:30 a.m. and is open to the public. Questions may be directed to Diann Jacox, Park Superintendent at (540) 868-9176.
Cedar Creek and Belle Grove NHP commemorates a nationally significant Civil War landscape and antebellum plantation by sharing the story of Shenandoah Valley history from early settlement through the Civil War and beyond. The park is located within the Shenandoah Valley Battlefields National Historic District, a National Heritage Area.
Created on December 19, 2002, the park encompasses approximately 3,700 acres across three counties and includes the key partner sites of Belle Grove Plantation (owned by the National Trust for Historic Preservation and managed by Belle Grove, Inc.), Cedar Creek Battlefield Foundation lands and Headquarters, Shenandoah Valley Battlefield Foundation lands, and a developing Shenandoah County Park. The partner sites continue to be owned and operated independently.
Jeff
Hiking in the Smokies
The December 20th meeting will include updates on several new projects, as well as a discussion on the proposed realignment of Cedar Creek and Belle Grove NHP with Shenandoah National Park.
Individuals who are interested are encouraged to attend the December 20, 2012 meeting, which will take place at the Strasburg Town Hall, 174 East King Street, in Strasburg, Virginia. The meeting will begin at 8:30 a.m. and is open to the public. Questions may be directed to Diann Jacox, Park Superintendent at (540) 868-9176.Cedar Creek and Belle Grove NHP commemorates a nationally significant Civil War landscape and antebellum plantation by sharing the story of Shenandoah Valley history from early settlement through the Civil War and beyond. The park is located within the Shenandoah Valley Battlefields National Historic District, a National Heritage Area.
Created on December 19, 2002, the park encompasses approximately 3,700 acres across three counties and includes the key partner sites of Belle Grove Plantation (owned by the National Trust for Historic Preservation and managed by Belle Grove, Inc.), Cedar Creek Battlefield Foundation lands and Headquarters, Shenandoah Valley Battlefield Foundation lands, and a developing Shenandoah County Park. The partner sites continue to be owned and operated independently.
Jeff
Hiking in the Smokies
Nantahala Ranger District Announces Seasonal Road Closures
To contact us Click HERE
The Nantahala Ranger District today announced season road closures from Jan. 2 to April 1, 2013.
During this period, the following roads are susceptible to freezing and thawing, and they become soft and easily damaged by traffic.
The roads to be closed are Boardtree (#388), Upper Nantahala (#67), Deep Gap (#71), Shingletree Branch (#713), Shope Fork (#751), Ball Creek (#83), and Connelly Creek (#86 through Alarka-Laurel), Wayah Bald (#690, Little Yellow Mountain (#367), Big Creek (#4567), Cold Spring Gap (#4663), Moses Creek (#4651), Old Bald Rd (#4652), Sugar Creek (#4665), Gage Creek (#4648), Wolf Mountain (#4663C), Charley Knob (#4654), and Beech Flats (#4668).
Winespring/Whiteoak (#711) will be left open as long as weather conditions permit. In addition, the Wayehutta Off-Road Vehicle area will close on Dec. 15, 2012.
For more information, contact Bryan Killian at 828-524-6441
Jeff
Hiking in the Smokies
During this period, the following roads are susceptible to freezing and thawing, and they become soft and easily damaged by traffic.
The roads to be closed are Boardtree (#388), Upper Nantahala (#67), Deep Gap (#71), Shingletree Branch (#713), Shope Fork (#751), Ball Creek (#83), and Connelly Creek (#86 through Alarka-Laurel), Wayah Bald (#690, Little Yellow Mountain (#367), Big Creek (#4567), Cold Spring Gap (#4663), Moses Creek (#4651), Old Bald Rd (#4652), Sugar Creek (#4665), Gage Creek (#4648), Wolf Mountain (#4663C), Charley Knob (#4654), and Beech Flats (#4668).
Winespring/Whiteoak (#711) will be left open as long as weather conditions permit. In addition, the Wayehutta Off-Road Vehicle area will close on Dec. 15, 2012.
For more information, contact Bryan Killian at 828-524-6441
Jeff
Hiking in the Smokies
12 Aralık 2012 Çarşamba
Don't know if this tree made noise when it fell
To contact us Click HERE
So yesterday I noted that the howling wind from Sandy's remnants was still with us, as it is this morning, but that no trees had fallen. Yesterday afternoon, I rolled in from a trip down to Winston-Salem and saw that I was wrong -- that a three-stemmed (but long dead) locust tree had capsized after taking on too much wind.
If it blew over in the night or the day, no one heard it above the screech of the wind -- maybe because it's not big at all. I expect we'll get out the chain saws to make firewood billets and the splitter to bring it to size and the tractor to yank the stump this weekend. At least we shouldn't have to wait for the wood to season. I think it's ready now. Come to think of it, the storm did us a favor on this old tree.

If it blew over in the night or the day, no one heard it above the screech of the wind -- maybe because it's not big at all. I expect we'll get out the chain saws to make firewood billets and the splitter to bring it to size and the tractor to yank the stump this weekend. At least we shouldn't have to wait for the wood to season. I think it's ready now. Come to think of it, the storm did us a favor on this old tree.
Cooked your holiday ham yet? No? Here's how!
To contact us Click HERE
Well, shoot, lookahere, it's barely two weeks before Christmas and I've been so busy trying to wind up work on a book that I plum forgot what ought to be a Christmastime tradition around these parts: A great recipe for the best ham you ever ate.
It's important, of course, this being the Southern Appalachians and all, and as Southerners we have a duty to eat good pork and support an industry that has given the free world Smithfield hams in Virginia and pit-cooked barbecue in North Carolina and even something they call BBQ in more Southern climes. Plus, you're going to need some ham and some greens and some black-eyed peas on New Years Day, assuming you want to start 2013 off on a good foot.
My Dad considered himself one of the world's foremost experts in eating ham. Not the raising of ham, or the curing or the cooking or anything else related to the fixing. Nossir, he just liked to eat 'em. The ones he especially liked he called "hammus alabammus" -- from the pet pig Salomey belonging to the Yokum family in Al Capp's sometimes hilarious comic strip, Li'l Abner. Dad would rate how country a ham was by quarts. "That was a three-quart ham we had tonight," he'd say, referring not to the volume of ham we'd just wolfed down, but on how many quarts of water he'd likely have to drink that evening to deal with the salt factor before he hit the rack. The more quarts, the better he liked it, and don't mention any of this to his salt-obsessed doctor, who'd surely read him seven riot acts for consuming so much salt and revving up his heart rate to about the same pace as Ol' 97 when it came screaming down the line toward Danville.
But I digress. The thing about the ham we've learned to enjoy up here is not only how good it is, but how you can make a house party out of fixing it. Or not, as you see fit, but it's always good to have a little Irish whiskey around to sip on while dreaming of what that ham-in-the-works aroma really means. It means you are about to do some fine eating.
This set of instructions first appeared online, I think, in a blog of The Charlotte Observer, but it has its roots in the Person County N.C. community of Roxboro. My neighbor Barnie Day passed it on to me a few years back and has demonstrated several times in the past year that this thing works well every time. I can't improve on Barnie's writing or his cooking, so here it is, in his own words. Enjoy:
This is the world’s best way to cook a country ham. Guaranteed. Period. Scout’s honor. Cross my heart and hope to die. And it’s not original. Of course, I stole it. And, as luck would have it, it is also the easiest. Often the case. We overcomplicate a lot of things. Cooking a ham is one of them.
Let’s start with the ham itself, and how it was cured.
There are lots of run-of-the-mill brands, some of them old and famous but still run-of-the-mill, brands that owe their reputations more to glossy catalogues and clever and expensive marketing campaigns than they do to judge-by-eating juries.
Many of these hams are cured “inside out,” needle-embalmed with nitrate injections. They are not the best hams -- often more expensive -- but not the best.
Still, these hams eat okay -- unless you’ve eaten ham cured like your granddaddy cured it, ham cured the old way.
He cured his hams “outside in.” He didn’t know about nitrate injections. (And if he had, he wouldn’t have done it to his hams!) He simply packed his fresh in plain salt for six to eight weeks, took them up, washed and dried them, maybe smoked them a little, maybe not, probably peppered them, hung them in cotton sacking in a cool place, out of reach of the dogs, and aged them for several months.
A note here: don’t be flummoxed by the term “sugar cured.” Often salt is mixed with sugar, with pepper, with molasses, with honey -- all kinds of stuff -- and labeled some fancy “cure,” or another, but these things -- including smoke -- be it apple wood, hickory, whatever -- only flavor hams. What cures, or preserves, a ham is the salt that it absorbs during the curing process.
Buy whatever brand you want. For my money, the best country ham in this part of the world, the one closest to what your granddaddy cured, is a Clifty Farm ham, processed for 60 years or so by the Murphey Family, in Paris, Tennessee. They’re usually available, and reasonably priced, across Southside Virginia around Christmastime. ($1.79 a pound at the Piggly Wiggly in Danville.)
[Also available, our scouts in the field have advised us, at Slaughter's in Floyd. And now, back to Barnie:)
Okay, now let’s cook that bad boy!
Unwrap the ham and wash it. Yeah, they all have a little mold. No big deal. Really. It would cause me some concern if it didn’t have mold on it. Just palm it off with a little warm water. Two minutes, tops.
Put the ham in a pot that you have a top for. I always have to cut the hock off so it will fit the pot I use. They’ll cut the hock off for you at the grocery store. If I have to tell you what that hock is good for, stop reading this and move on. You got no business with a country ham. Either that, or you’re a Yankee, and threw the ham out when you saw the mold.
Fill the pot with water until the ham is covered with 3-4 inches, put the top on, and bring it to a boil.
Now here is the trick to this: As soon as it begins to boil, you take it off the stove. That’s right. Off the stove when it begins to boil. Set it somewhere where it will be out of your way.
Now we’re going to wrap that puppy up. Pot and all. You can use most anything -- towels, an old blanket, a quilt, a sleeping bag. The patio lounge cushion works well. That’s what I use. The idea is to insulate the pot so that it holds the heat.
I put an inch or so of newspaper under the pot, the same amount on top, wrap the patio cushion around it, and tie the cushion in place with baling twine. This doesn’t take five minutes. Just make sure it’s insulated good.
When you get it wrapped, leave it alone. Walk away from it. Forget about it for 12 hours. Just let it sit.
After 12 hours, remove the wrap, and take the ham out of the pot and put it on a baking pan. Careful here—even after sitting 12 hours, the water will be too hot for you to put your hands in.
Trim the skin off, score a diamond pattern on the thin layer of encasing fat, rub into it a cup of white sugar, put the ham -- uncovered -- in the oven and bake it for 2 hours at 275 degrees. And that’s it. You’re done. Let it cool before slicing.
Merry Christmas. And best to you and yourn.
Barnie K. Day
Meadows of Dan, VA
It's important, of course, this being the Southern Appalachians and all, and as Southerners we have a duty to eat good pork and support an industry that has given the free world Smithfield hams in Virginia and pit-cooked barbecue in North Carolina and even something they call BBQ in more Southern climes. Plus, you're going to need some ham and some greens and some black-eyed peas on New Years Day, assuming you want to start 2013 off on a good foot.
My Dad considered himself one of the world's foremost experts in eating ham. Not the raising of ham, or the curing or the cooking or anything else related to the fixing. Nossir, he just liked to eat 'em. The ones he especially liked he called "hammus alabammus" -- from the pet pig Salomey belonging to the Yokum family in Al Capp's sometimes hilarious comic strip, Li'l Abner. Dad would rate how country a ham was by quarts. "That was a three-quart ham we had tonight," he'd say, referring not to the volume of ham we'd just wolfed down, but on how many quarts of water he'd likely have to drink that evening to deal with the salt factor before he hit the rack. The more quarts, the better he liked it, and don't mention any of this to his salt-obsessed doctor, who'd surely read him seven riot acts for consuming so much salt and revving up his heart rate to about the same pace as Ol' 97 when it came screaming down the line toward Danville.
But I digress. The thing about the ham we've learned to enjoy up here is not only how good it is, but how you can make a house party out of fixing it. Or not, as you see fit, but it's always good to have a little Irish whiskey around to sip on while dreaming of what that ham-in-the-works aroma really means. It means you are about to do some fine eating.
This set of instructions first appeared online, I think, in a blog of The Charlotte Observer, but it has its roots in the Person County N.C. community of Roxboro. My neighbor Barnie Day passed it on to me a few years back and has demonstrated several times in the past year that this thing works well every time. I can't improve on Barnie's writing or his cooking, so here it is, in his own words. Enjoy:
This is the world’s best way to cook a country ham. Guaranteed. Period. Scout’s honor. Cross my heart and hope to die. And it’s not original. Of course, I stole it. And, as luck would have it, it is also the easiest. Often the case. We overcomplicate a lot of things. Cooking a ham is one of them.
Let’s start with the ham itself, and how it was cured.
There are lots of run-of-the-mill brands, some of them old and famous but still run-of-the-mill, brands that owe their reputations more to glossy catalogues and clever and expensive marketing campaigns than they do to judge-by-eating juries.
Many of these hams are cured “inside out,” needle-embalmed with nitrate injections. They are not the best hams -- often more expensive -- but not the best.
Still, these hams eat okay -- unless you’ve eaten ham cured like your granddaddy cured it, ham cured the old way.
He cured his hams “outside in.” He didn’t know about nitrate injections. (And if he had, he wouldn’t have done it to his hams!) He simply packed his fresh in plain salt for six to eight weeks, took them up, washed and dried them, maybe smoked them a little, maybe not, probably peppered them, hung them in cotton sacking in a cool place, out of reach of the dogs, and aged them for several months.
A note here: don’t be flummoxed by the term “sugar cured.” Often salt is mixed with sugar, with pepper, with molasses, with honey -- all kinds of stuff -- and labeled some fancy “cure,” or another, but these things -- including smoke -- be it apple wood, hickory, whatever -- only flavor hams. What cures, or preserves, a ham is the salt that it absorbs during the curing process.
Buy whatever brand you want. For my money, the best country ham in this part of the world, the one closest to what your granddaddy cured, is a Clifty Farm ham, processed for 60 years or so by the Murphey Family, in Paris, Tennessee. They’re usually available, and reasonably priced, across Southside Virginia around Christmastime. ($1.79 a pound at the Piggly Wiggly in Danville.)
[Also available, our scouts in the field have advised us, at Slaughter's in Floyd. And now, back to Barnie:)
Okay, now let’s cook that bad boy!
Unwrap the ham and wash it. Yeah, they all have a little mold. No big deal. Really. It would cause me some concern if it didn’t have mold on it. Just palm it off with a little warm water. Two minutes, tops.
Put the ham in a pot that you have a top for. I always have to cut the hock off so it will fit the pot I use. They’ll cut the hock off for you at the grocery store. If I have to tell you what that hock is good for, stop reading this and move on. You got no business with a country ham. Either that, or you’re a Yankee, and threw the ham out when you saw the mold.
Fill the pot with water until the ham is covered with 3-4 inches, put the top on, and bring it to a boil.
Now here is the trick to this: As soon as it begins to boil, you take it off the stove. That’s right. Off the stove when it begins to boil. Set it somewhere where it will be out of your way.
Now we’re going to wrap that puppy up. Pot and all. You can use most anything -- towels, an old blanket, a quilt, a sleeping bag. The patio lounge cushion works well. That’s what I use. The idea is to insulate the pot so that it holds the heat.
I put an inch or so of newspaper under the pot, the same amount on top, wrap the patio cushion around it, and tie the cushion in place with baling twine. This doesn’t take five minutes. Just make sure it’s insulated good.
When you get it wrapped, leave it alone. Walk away from it. Forget about it for 12 hours. Just let it sit.
After 12 hours, remove the wrap, and take the ham out of the pot and put it on a baking pan. Careful here—even after sitting 12 hours, the water will be too hot for you to put your hands in.
Trim the skin off, score a diamond pattern on the thin layer of encasing fat, rub into it a cup of white sugar, put the ham -- uncovered -- in the oven and bake it for 2 hours at 275 degrees. And that’s it. You’re done. Let it cool before slicing.
Merry Christmas. And best to you and yourn.
Barnie K. Day
Meadows of Dan, VA
The Smoky Mountain Explorer: Clingmans Dome
To contact us Click HERE
Next spring the Great Smoky Mountains Association will be releasing a documentary based on Clingmans Dome, and the Spruce Fir Forests that cling to the spine of the highest mountains in the Southern Appalachians. These unique rare ecosystems are very vulnerable, and are relics from the last ice age. This documentary will be the first in the new Smoky Mountain Explorer series, which will encompass and document a large portion of the parks unique habitats, wildlife, and flora.
The Smoky Mountain Explorer series will be approximately 8 segments of 40 minutes apiece, with Clingmans Dome kicking off the series. The film will be available at GSMA stores in blu-ray format, and through digital downloads through iTunes.
Here's the official trailer for the first film:

Jeff
Hiking in the Smokies
The Smoky Mountain Explorer series will be approximately 8 segments of 40 minutes apiece, with Clingmans Dome kicking off the series. The film will be available at GSMA stores in blu-ray format, and through digital downloads through iTunes.
Here's the official trailer for the first film:
Jeff
Hiking in the Smokies
Appalachian Trail Conservancy Seeks Volunteer Community Ambassadors
To contact us Click HERE
The Appalachian Trail Conservancy (ATC) seeks to fill fifteen volunteer positions as Appalachian Trail (A.T.) Community Ambassadors. These Ambassadors will support the A.T. Community™ program and their designated communities with outreach, education, local projects, events and initiatives in 2013. Applications are being accepted through December 20, 2012.
Launched in 2010, the A.T. Community™ program recognizes and thanks communities for their role in promoting the A.T. as an important community, national and international asset. The program also assists communities with local initiatives such as sustainable economic development through tourism and outdoor recreation, while preserving and protecting the A.T. experience.
Ambassadors played a key role on the local community level to bolster volunteerism and stewardship of the Trail. They coordinate and support events in their local community, reach out to non-traditional hiking audiences, and/or recruit local citizens to work on maintenance, management and conservation projects on the A.T.
This year’s Ambassadors did everything from providing a series of classes and workshops for local residents, to leading hikes, including an African American History Hike in Harpers Ferry, West Virginia, which drew interest from across the region.
These positions offer volunteers the chance to gain experience in volunteer recruitment and coordination, play a key role in A.T. cooperative management partnerships, and make a difference in their own communities.
“The Appalachian Trail Conservancy is excited about expanding its volunteer base by providing A.T. Ambassadors to designated A.T. Communities™ who help increase local stewardship of public lands and support healthy lifestyles for community citizens,” stated Julie Judkins, Community Program Manager of the ATC.
The ATC was founded in 1925 by volunteers and federal officials working to build a continuous footpath along the Appalachian Mountains. Stretching from Georgia to Maine, the A.T. is approximately 2,180 miles in length, making it one of the longest continuously marked footpaths in the world. Volunteers typically donate more than 220,000 hours of their time doing trail-related work each year, and about 2 to 3 million visitors walk a portion of the A.T. each year. This year also marks the 75th anniversary of the completion of the A.T.
For more information or to apply contact Julie Judkins at 828-254-3708 or email jjudkins@appalachiantrail.org.
Jeff
Hiking in the Smokies
Launched in 2010, the A.T. Community™ program recognizes and thanks communities for their role in promoting the A.T. as an important community, national and international asset. The program also assists communities with local initiatives such as sustainable economic development through tourism and outdoor recreation, while preserving and protecting the A.T. experience.
Ambassadors played a key role on the local community level to bolster volunteerism and stewardship of the Trail. They coordinate and support events in their local community, reach out to non-traditional hiking audiences, and/or recruit local citizens to work on maintenance, management and conservation projects on the A.T.
This year’s Ambassadors did everything from providing a series of classes and workshops for local residents, to leading hikes, including an African American History Hike in Harpers Ferry, West Virginia, which drew interest from across the region.
These positions offer volunteers the chance to gain experience in volunteer recruitment and coordination, play a key role in A.T. cooperative management partnerships, and make a difference in their own communities.
“The Appalachian Trail Conservancy is excited about expanding its volunteer base by providing A.T. Ambassadors to designated A.T. Communities™ who help increase local stewardship of public lands and support healthy lifestyles for community citizens,” stated Julie Judkins, Community Program Manager of the ATC.
The ATC was founded in 1925 by volunteers and federal officials working to build a continuous footpath along the Appalachian Mountains. Stretching from Georgia to Maine, the A.T. is approximately 2,180 miles in length, making it one of the longest continuously marked footpaths in the world. Volunteers typically donate more than 220,000 hours of their time doing trail-related work each year, and about 2 to 3 million visitors walk a portion of the A.T. each year. This year also marks the 75th anniversary of the completion of the A.T.
For more information or to apply contact Julie Judkins at 828-254-3708 or email jjudkins@appalachiantrail.org.
Jeff
Hiking in the Smokies
Blue Ridge Parkway Foundation Launches 469 Challenge
To contact us Click HERE
For the second time in two years, the Blue Ridge Parkway Foundation announces a year-end giving initiative - the 469 Challenge.
Inspired by the miles on the Blue Ridge Parkway, the 469 Challenge is an end-of-year effort to bring in one donation for every mile. According to Director of Development Christy Bell, “The 469 Challenge is our way to show the Parkway what it means to us. This campaign focuses on the act of giving, and gifts of any size will help us complete this challenge. This is a great opportunity for all Parkway neighbors and enthusiasts to get involved and really make a difference!” The 469 Challenge takes place during the last two months of the year, In 2011, the Foundation raised 452 donations towards the 469 Challenge. As of December 5th, the Foundation has raised 233 donations towards the 2012 Challenge.
As the primary fundraiser and trusted steward for the Parkway, the Blue Ridge Parkway Foundation is charged with preserving the past, enhancing the present and safeguarding the future of the Parkway. Since its founding in 1997, it has worked in close cooperation with the National Park Service to meet the needs of the Parkway, providing over $3.4 million to fund needed projects that enhance and protect the natural, cultural, historic, and recreational qualities that make the Parkway an American treasure. In 2012, the Foundation has funded projects at popular spots including Graveyard Fields near Asheville, the Heart Pond and Price Lake in Blowing Rock, and Abbott Lake near Roanoke. The Foundation also funds year-round initiatives like Parks as Classrooms, allowing interpretive rangers go into schools in Parkway communities to connect students to the natural world and the cultural heritage of the region in a way that is real and meaningful, making over 45,000 contacts with schoolchildren annually.
With over 16 million visitors a year, the Parkway is the most visited unit of the National Park Service, more than Yellowstone, Yosemite and the Grand Canyon combined. Yet with no entrance fee like these and other parks, declining federal budgets and the vast needs of an aging and expansive resource, the Parkway must rely on those who value it to continue to be the priceless resource treasured by millions. The Blue Ridge Parkway Foundation seeks the help of all Parkway neighbors and enthusiasts to complete the 469 Challenge to help protect the Parkway for today and the future.
You can learn more or donate online at www.brpfoundation.org/469.
Jeff
Hiking in the Smokies
Inspired by the miles on the Blue Ridge Parkway, the 469 Challenge is an end-of-year effort to bring in one donation for every mile. According to Director of Development Christy Bell, “The 469 Challenge is our way to show the Parkway what it means to us. This campaign focuses on the act of giving, and gifts of any size will help us complete this challenge. This is a great opportunity for all Parkway neighbors and enthusiasts to get involved and really make a difference!” The 469 Challenge takes place during the last two months of the year, In 2011, the Foundation raised 452 donations towards the 469 Challenge. As of December 5th, the Foundation has raised 233 donations towards the 2012 Challenge.
As the primary fundraiser and trusted steward for the Parkway, the Blue Ridge Parkway Foundation is charged with preserving the past, enhancing the present and safeguarding the future of the Parkway. Since its founding in 1997, it has worked in close cooperation with the National Park Service to meet the needs of the Parkway, providing over $3.4 million to fund needed projects that enhance and protect the natural, cultural, historic, and recreational qualities that make the Parkway an American treasure. In 2012, the Foundation has funded projects at popular spots including Graveyard Fields near Asheville, the Heart Pond and Price Lake in Blowing Rock, and Abbott Lake near Roanoke. The Foundation also funds year-round initiatives like Parks as Classrooms, allowing interpretive rangers go into schools in Parkway communities to connect students to the natural world and the cultural heritage of the region in a way that is real and meaningful, making over 45,000 contacts with schoolchildren annually.With over 16 million visitors a year, the Parkway is the most visited unit of the National Park Service, more than Yellowstone, Yosemite and the Grand Canyon combined. Yet with no entrance fee like these and other parks, declining federal budgets and the vast needs of an aging and expansive resource, the Parkway must rely on those who value it to continue to be the priceless resource treasured by millions. The Blue Ridge Parkway Foundation seeks the help of all Parkway neighbors and enthusiasts to complete the 469 Challenge to help protect the Parkway for today and the future.
You can learn more or donate online at www.brpfoundation.org/469.
Jeff
Hiking in the Smokies
11 Aralık 2012 Salı
Part of Davis Creek Road to Remain Closed until Next September
To contact us Click HERE
The USDA Forest Service today announced that a portion of Davis Creek Road on the Tusquitee Ranger District, Nantahala National Forest, will remain closed to thru traffic until Sept. 1, 2013 to complete road improvement work. Residents of the Tipton Creek Community will be able to access their property from both ends of Davis Creek Road.
The contract road work affects approximately three miles of the National Forest System Road (NFSR) 420-1 (also known as Davis Creek Road or Tipton Creek Road), from the intersection of NFSR 420-5 south to the intersection of NFSR 420-4. This construction work is incomplete and currently inactive, but will resume as soon as possible.
The project will result in greatly improved, safer, all-season access both to national forest lands and the Tipton Creek Community, as well as better access from Murphy north toward Tellico Plains in Tennessee. The Forest Service will construct a new asphalt route that will bypass steep switchbacks, which will be eliminated and restored to natural grade. The remaining portion of Davis Creek Road south, past Allen Gap to the pavement, will remain gravel. The project will close Davis Creek Road to traffic in the construction zone.
Travelers wishing to go west or north from Murphy toward Tennessee should use alternate routes during the closure period, such as Joe Brown Highway or Beaverdam Road. Questions concerning the road work may be directed to Karl Buchholz, engineer, at 828-257-4262.
The $508,000 American Recovery and Reinvestment Act project will improve a roadway that serves visitors to the national forest and residents of surrounding communities.
Jeff
Hiking in the Smokies
The contract road work affects approximately three miles of the National Forest System Road (NFSR) 420-1 (also known as Davis Creek Road or Tipton Creek Road), from the intersection of NFSR 420-5 south to the intersection of NFSR 420-4. This construction work is incomplete and currently inactive, but will resume as soon as possible.
The project will result in greatly improved, safer, all-season access both to national forest lands and the Tipton Creek Community, as well as better access from Murphy north toward Tellico Plains in Tennessee. The Forest Service will construct a new asphalt route that will bypass steep switchbacks, which will be eliminated and restored to natural grade. The remaining portion of Davis Creek Road south, past Allen Gap to the pavement, will remain gravel. The project will close Davis Creek Road to traffic in the construction zone.
Travelers wishing to go west or north from Murphy toward Tennessee should use alternate routes during the closure period, such as Joe Brown Highway or Beaverdam Road. Questions concerning the road work may be directed to Karl Buchholz, engineer, at 828-257-4262.
The $508,000 American Recovery and Reinvestment Act project will improve a roadway that serves visitors to the national forest and residents of surrounding communities.
Jeff
Hiking in the Smokies
"Virginia's Mark Twain"
To contact us Click HERE
It's not that far, a couple hours' drive, from Person County N.C. to Patrick County, Va. But Barnie Day's journey to published author has been going on nearly four decades now. Along the way he has been a reporter, editor and newspaper publisher; retail merchant and health clinic administrator; political commentator and sage of the Blue Ridge, business executive and farmer; banker and county manager; county supervisor and state legislator. A couple of people who should know have called him "Virginia's Mark Twain."

And as many who live around Belcher Mountain's Meadows of Dan already know, he has fought through Parkinson's disease while producing some crackerjack writing in his novel "The Last Pahvant," available on amazon.com and elsewhere, and in a new work about life in Oxford, N.C. during the Civil Rights era.
Now there's a 3,000 word story on Barnie Day in the July-August issue of Carolina Alumni Review, published by the General Alumni Association at UNC Chapel Hill. Here's a link to that story: If that doesn't work, copy and paste this into your whatchamacallit: http://www.carolinaalumnireview.com/carolinaalumnireview/20120708/?pg=22&pm=2&u1=friend
That story began 10 months ago after I read a version of "Pahvant" and told Barnie what everyone who reads the book also tells him: It ought to be in print. I sent a copy to my friend Regina Oliver last October and suggested the Review write about Barnie, who graduated from UNC in 1975. She immediately agreed, enthusiastically so, and asked me to write the piece. So last November, Barnie and I started meeting early mornings for about an hour -- the length of time it takes for my arthritic hands to go from useful to seized up -- and we talked and talked on chilly mornings, and sometimes in the evenings over some Irish whiskey -- well into the new year.
We talked about life in the 1950s and 60s when he was growing up in Roxboro, about working in factories and at little newspapers, about scrabbling his way through Chapel Hill with the help of a athletic meal ticket his roommate had ("I tell people I went through Carolina on a football scholarship, it just won't mine," he likes to say), starting up a newspaper that folded not because it wasn't good, but because it was undercapitalized, and moving through a variety of jobs over the years, all the while thinking about writing the long form and telling stories people will want to read.
The editors at the Alumni Review liked the story of Barnie's career so much that they hired one of the best photographers anywhere: Steve Exum. He came up to Meadows of Dan shortly after Spring arrived and shot wonderful photos of Barnie and Debbie Day, the restored farmhouse where they live (with secret rooms below ground where, the story goes, a moonshiner and bootlegger hid his illicit wares long ago) and the writing room where Barnie turns on the lamp many mornings hours before the sun starts to brighten the rural countryside.
Oh, meant to add this one, too, of Barnie and Debbie, with Yip.
It's not that far, a couple hours' drive, from Person County N.C. to Patrick County, Va. But Barnie Day's journey to published author has been going on nearly four decades now. Along the way he has been a reporter, editor and newspaper publisher; retail merchant and health clinic administrator; political commentator and sage of the Blue Ridge, business executive and farmer; banker and county manager; county supervisor and state legislator. A couple of people who should know have called him "Virginia's Mark Twain."
And as many who live around Belcher Mountain's Meadows of Dan already know, he has fought through Parkinson's disease while producing some crackerjack writing in his novel "The Last Pahvant," available on amazon.com and elsewhere, and in a new work about life in Oxford, N.C. during the Civil Rights era.
Now there's a 3,000 word story on Barnie Day in the July-August issue of Carolina Alumni Review, published by the General Alumni Association at UNC Chapel Hill. Here's a link to that story: If that doesn't work, copy and paste this into your whatchamacallit: http://www.carolinaalumnireview.com/carolinaalumnireview/20120708/?pg=22&pm=2&u1=friend
That story began 10 months ago after I read a version of "Pahvant" and told Barnie what everyone who reads the book also tells him: It ought to be in print. I sent a copy to my friend Regina Oliver last October and suggested the Review write about Barnie, who graduated from UNC in 1975. She immediately agreed, enthusiastically so, and asked me to write the piece. So last November, Barnie and I started meeting early mornings for about an hour -- the length of time it takes for my arthritic hands to go from useful to seized up -- and we talked and talked on chilly mornings, and sometimes in the evenings over some Irish whiskey -- well into the new year.
We talked about life in the 1950s and 60s when he was growing up in Roxboro, about working in factories and at little newspapers, about scrabbling his way through Chapel Hill with the help of a athletic meal ticket his roommate had ("I tell people I went through Carolina on a football scholarship, it just won't mine," he likes to say), starting up a newspaper that folded not because it wasn't good, but because it was undercapitalized, and moving through a variety of jobs over the years, all the while thinking about writing the long form and telling stories people will want to read.
The editors at the Alumni Review liked the story of Barnie's career so much that they hired one of the best photographers anywhere: Steve Exum. He came up to Meadows of Dan shortly after Spring arrived and shot wonderful photos of Barnie and Debbie Day, the restored farmhouse where they live (with secret rooms below ground where, the story goes, a moonshiner and bootlegger hid his illicit wares long ago) and the writing room where Barnie turns on the lamp many mornings hours before the sun starts to brighten the rural countryside.
Oh, meant to add this one, too, of Barnie and Debbie, with Yip.
Bill Friday, Virginia's gift to North Carolina
To contact us Click HERE
William Clyde "Bill" Friday was born 92 years ago in the Rockbridge County, Va. community of Raphine, but he moved with his family to North Carolina as a child -- a historic event that in time would change North Carolina for the better. Friday's contributions to the state can be measured in the progress North Carolina made in the second half of the 20th Century, when Friday's sure-handed guidance of the University of North Carolina system contributed to the state's economic progress, the increase in its college-going rate and especially in his raising the expectations of students from low- and middle-income families that at the 17-campus UNC system, it would always be possible to go to college.
Bill Friday was my friend, though I never could quite bring myself to call him "Bill." He did not have a doctorate and didn't particularly like to be called Dr. Friday, though many did. Most of the time it was simply "Mr. Friday," and many was the time when Friday would have some issue on his mind, or a suggestion for an editorial, or a story one of our reporters might tackle, and when I answered the phone, the conversation would start this way: "Hello, old friend. This is Bill Friday...."
I'll miss his friendship and guidance, and his even-handed approach, as will North Carolina, but perhaps our policymakers will keep his approach and his convictions in mind in future as they make tough decisions.
Here's a piece I wrote for today's Charlotte Observer about Mr. Friday:
http://www.charlotteobserver.com/2012/10/12/3594015/how-to-pay-debt-of-gratitude-to.html
Bill Friday was my friend, though I never could quite bring myself to call him "Bill." He did not have a doctorate and didn't particularly like to be called Dr. Friday, though many did. Most of the time it was simply "Mr. Friday," and many was the time when Friday would have some issue on his mind, or a suggestion for an editorial, or a story one of our reporters might tackle, and when I answered the phone, the conversation would start this way: "Hello, old friend. This is Bill Friday...."
I'll miss his friendship and guidance, and his even-handed approach, as will North Carolina, but perhaps our policymakers will keep his approach and his convictions in mind in future as they make tough decisions.
Here's a piece I wrote for today's Charlotte Observer about Mr. Friday:
http://www.charlotteobserver.com/2012/10/12/3594015/how-to-pay-debt-of-gratitude-to.html
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