Rutherford Weekly - Shelby NC
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Page 10 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, June 1-June 7, 2023 Forest City 828-247-1871 2410 US 221S; Hwy 74 bypass to exit 178 (Hwy 221), south 1 mi on right. Corner of Hwy 221 & Shiloh Rd. M-F 8am-5pm • Sat 8am-12pm MAYSE MFG. CO., INC. www.maysemfg.com www.maysemfg.com Storage Buildings, Gazebos, Carports, Garden Flags, Man Cave Decor, Concrete Statuary, Concrete Steps, & Poly Outdoor Furniture! ©Community First Media Community First Media 18' x 21' Carport 18' x 21' Carport We are a We are a Big Green Egg Distributor Big Green Egg Distributor. . Grills • Accessories • Supplies Grills • Accessories • Supplies Poly outdoor Poly outdoor furniture furniture Available Available in 14 colors in 14 colors Now offering carports/garages Now offering carports/garages up to 60 ft. wide & 20 ft. walls up to 60 ft. wide & 20 ft. walls Factory direct prices! Factory direct prices! Finance & Rent To Own @mayse_mfg CARPORTS UP TO 10% OFF CARPORTS UP TO 10% OFF 667 N. Washington St., Rutherfordton , FREE QUOTES BY PHONE 828-287-3188 NC Lisence NC Lisence 1110 1110 P.W. P.W. 704-482-5096 704-482-5096 828-859-9773 828-859-9773 •Fire Ant Control Specialists •Rats •Ants •Roaches •Fleas •Termites •Termite Letters •Water Proofi ng •Moisture & Water Control •Mold Testing & Remediation www.goforthpest.com FAVORITE STRAWBERRY CREAM CHEESE TART Find more sweet summer recipes at Culinary.net. Crust: 1 1/4 cups flour 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup cold butter, cut into small cubes 1 large egg 1/2 teaspoon vanilla extract uncooked rice Filling: 8 ounces reduced-fat cream cheese 1/4 cup sour cream 2 tablespoons extra-fine sugar 1 tablespoon lemon zest 1/2 teaspoon vanilla extract 1/2 cup strawberry fruit spread 3 teaspoons lemon juice (optional) 1 pound strawberries, halved whipped cream (optional) Heat oven to 375 F. To make crust: In food processor, add flour, sugar and salt; pulse until combined. Add butter, egg and vanilla extract; pulse until combined and crumbly. Lightly flour surface then form dough into ball. Slightly flatten to form thick disc. Wrap dough in plastic wrap; refrigerate 1 hour. Flour surface then roll dough to 11-inch circle. Place dough in 9-inch tart pan with removeable bottom. With roll- ing pin, roll over top to trim excess dough around edges. Cover dough with plastic wrap and freeze until firm, about 30 minutes. Press aluminum foil against crust, covering edges to prevent burning. Fill and distribute uncooked rice evenly. Bake 20 minutes. Cool completely. To make filling: In medium bowl, beat cream cheese, sour cream, sugar, lemon zest and vanilla extract until blended and smooth. Spread cheese mixture evenly over crust. Refrigerate 1 hour. In small bowl, microwave fruit spread and lemon juice, if desired, stirring often. Arrange strawberry halves around tart. Drizzle heated fruit spread over strawberries. Top with whipped cream, if desired. CITRUS, MANGO AND PINEAPPLE SALSA For more fresh summertime recipes, visit Culinary.net. 1 1/4 cup fresh pineapple, diced 1 1/4 cup fresh mango, diced 2 tomatoes 1/2 red onion, diced 1 jalapeno, finely chopped 1 tablespoon coriander 2 tablespoons lime juice 1 tablespoon lemon juice sea salt, to taste fresh cracked pepper, to taste tortilla chips, for serving In large bowl, combine pineapple, mango, tomato, onion, jalapeno, coriander, lime juice, lemon juice and salt and pepper, to taste. With rubber spatula, mix all ingredi- ents together. Taste and season with additional salt and pepper, if desired. Serve with tortilla chips. COCONUT KEY LIME CREAM PIE Find more summer recipes at Culinary.net. 1 package (11 ounces) vanilla wafers 1/3 cup butter, melted 2 cups heavy whipping cream 1/4 cup confectioners' sugar 1/2 cup Key lime juice, divided 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1 teaspoon coconut extract 1 cup shredded coconut 1/4 cup toasted shredded coconut lime zest maraschino cherries In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes. In large bowl, beat whipping cream until it thickens. Add confectioners' sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside. In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shred- ded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust. Refrigerate 4 hours. Before serving, garnish with toasted coconut, lime zest and maraschino cherries. The Community Foundation of Western North Carolina (CFWNC) approved focus area grants totaling $408,113 in Early Childhood Development, Food & Farming, and Natural & Cultural Resources. Co-investors contributed $114,000, or 28%, of the total dollars awarded. "CFWNC strives to be an effective and creative regional funder," said President Elizabeth Brazas. "We look for ways to say 'yes' and to support initiatives that leverage other resources and build bonds. Many of these nonprofi ts are frequent collaborators with whom we enjoy long and deep partnerships. We are investing in others for the very fi rst time and welcome the opportunity to learn about their communities, needs and work." Early Childhood Development Region A Partnership for Children received $63,163 to continue and expand its early literacy coordination work to support every young child in Region A's seven counties in acquiring the early literacy skills necessary to achieve grade level reading by third grade. Funds will ensure early literacy support for 12 partnering pediatric practices through the Smart Start Reach Out and Read program; recruitment and supplies for participation in the Dolly Parton Imagination Library; expansion of the Swain-focused Growing Our Future Through Reading collaboration; distribution of Transition to Kindergarten kits and Sesame Street resource materials; and partnerships with local libraries. The Mary Beth Allen Charitable Fund, John and Janet Garrett Charitable Fund, Dogwood Charitable Endowment Fund and an anonymous fund provided co- investment for this grant. Food & Farming McDowell Local Food Advisory Council received $66,500 to purchase a more fuel-effi cient vehicle to transport food; to pay contract workers for the season to support an anticipated major infl ux of locally-grown food this summer; and to fund staff to manage the Marion Tailgate Market and to connect with communities to distribute local food. These efforts will improve the overall food system by putting more locally-grown food into the community for those who are food insecure, people using SNAP benefi ts to purchase local food for their families, and the larger community. Organic Growers School (OGS) received $50,000 to implement programming providing WNC farmers with individualized support, comprehensive education and coaching services to enhance farmer success and sustainability. OGS will target journeyperson farmers, defi ned as farmers in years 3-10 of their farming journey, as well as growers from marginalized communities. OGS Farmer Programs provide a holistic, systems approach to land use and management, ecosystem processes, soil health, production practices, business planning, enterprise development, fi nancial literacy, labor, and marketing centered on the farmer's quality of life goals. The Carol Waggle Oliver Fund and an anonymous fund provided co-investment for this grant. Organic Growers School as fi scal agent for WNC Food Justice Planning Initiative (the "Initiative") received $54,000 to coordinate and develop the regional Initiative. The Initiative includes more than fi ve dozen organizations, growers, businesses and community groups from across the 18-county region collaborating to build a more sustainable, resilient and equitable food system. The Initiative will focus on nutrition and healthy cooking education, healthy food distribution, community gardens, food waste solutions, and the development of a 501(c)(3) organization to house and continue the work of the Food Justice Planning Initiative involving cross- sector stakeholders across 18 counties and the Qualla Boundary. The John and Janet Garrett Charitable Fund, Dogwood Charitable Endowment Fund, Carol Waggle Oliver Fund and an anonymous fund provided co-investment for this grant. Polk County Government (PCG) received $28,450 to support the management of the Columbus Farmers Market and Columbus Winter Market that operate 50 weeks of the year in Columbus, NC. This project will support farms and farm businesses in Polk County and surrounding counties. PCG's farmers' markets provide the community with access to fresh, local produce and farm products as well as local crafts. Funds will support staffi ng costs, marketing supplies, events that directly promote products sold at the market, and SNAP doubling. Southern Appalachian Highlands Conservancy (SAHC) received $50,000 to support sustainable local agriculture at its 140-acre Community Farm in Alexander. Funds will manage and grow its silvopasture pilot project as a regional demonstration site, expand equipment offerings in the value-added kitchen and its new market and retail center, and add staffi ng to assist SAHC's Farm Manager with programs and the retail market. Silvopasture is the practice of integrating trees, forage and the grazing of domesticated animals in a mutually benefi cial way. Silvopastures produce multiple outputs on the same plot of land, thereby making the land more productive while sequestering 5-10 times more tons of carbon than a traditional, treeless pasture. This is the largest silvopasture project in WNC and the only one located on conservation land. The Dogwood Charitable Endowment Fund, Oliver Family Fund and two anonymous funds provided co- investment for this grant. Natural & Cultural Resources Foothills Conservancy of North Carolina (FCNC) received $31,000 to complete the fi nal pre-construction work necessary to develop the Wolfpen Loop Trail on permanently conserved lands in McDowell County. The Wolfpen Loop project is an approximately 10-mile loop trail located in Bobs Creek State Natural Area and Box Creek Wilderness Area and is part of the Wilderness Gateway State Trail (WGST). WGST is a planned, 170-mile trail system that will link over 55,000 acres of adjoining conservation lands in the South Mountains across Catawba, Burke, McDowell and Rutherford counties. These trails are primarily located in rural areas that have not previously benefi tted from trailbased outdoor recreation tourism. The Trillium Fund, Walnut Fund, John and Janet Garrett Charitable Fund and an anonymous fund provided co- investment for this grant. Madison County Arts Council (MCAC) received $50,000 to develop fi nal engineering and architectural designs for Phase 2 renovations of the Madison County Arts Center. MCAC is a 35+ year-old nonprofi t organization that provides arts education through musical performances (including music of the Appalachian region), supports local artists through gallery and sales events, and hosts the Marshall Welcome Center. Purchased in 2018, this downtown building is the fi rst step toward realizing MCAC's vision to create an arts and community center. Initial repairs to the building included removal of asbestos, restoration of wood fl ooring in a multi-level facility, electrical upgrades, and heated offi ces for staff. This grant will fund planning for Phase 2, which includes making the facility handicapped- accessible through a new entrance and elevator; renovating upper fl oors for classrooms; constructing a recording and digital-editing studio; enhancing the stage and performance area; and relocating the community FM radio station to the front window of the building. An anonymous fund provided co-investment for this grant. The Wilderness Society (TWS) as fi scal agent for the Nantahala-Pisgah Forest Partnership (NPFP) received $15,000 to provide additional facilitation support for the NPFP during the critical fi rst 18 months of implementation of the US Forest Service (USFS) Nantahala-Pisgah National Forest management plan. The goal of this phase is to create specifi c working groups to address the opportunities of implementation. This reorganization requires extra facilitation and the recruitment of more skilled professionals to create a facilitation team. The primary result is a strong collaborative group working on implementation, while advocating for the values and goals developed during the planning process including sustainable recreation in the right places, forests better prepared for a changing climate, healthy forests that will sequester more carbon, protection of special places, and less confl ict on public lands. CFWNC works with families, businesses and nonprofi ts to strengthen communities through the creation of charitable funds and strategic grantmaking. A permanent charitable resource, the Foundation manages over 1,200 funds and facilitated $23.5 million in grants last year bringing total giving to more than $328 million since its founding in 1978. Learn more at www.cfwnc.org. Grants totaling $408,113 Awarded Projects address Early Childhood Development, Food & Farming and Natural & Cultural Resources Article Provided By: Lindsay Hearn