Dissecting a Cocktail

DISSECTING A COCKTAIL

The Cosmopolitan

Story and Photograph by Tony Cross

In the fall of 1988, bartender Toby Cecchini was working at The Odeon in New York City, chatting with his co-worker Melissa about her previous night out with friends. They were visiting from San Francisco and introduced her to a cocktail that was making its way across the gay bar scene.

“It’s called The Cosmopolitan,” she said. “Wanna see it?”

“Why not?” replied Cecchini.

She proceeded to make him a cocktail with vodka, Rose’s lime juice, Rose’s grenadine, and a twist of lemon. Oh, that’s cute, Cecchini recalls thinking.

“It was in one of those V-shaped martini stems (very of the times), and I thought that it was funny, because you don’t put cocktails in a martini glass, you only put a martini in a martini glass,” Cecchini said on the podcast Cocktail College. “I thought that was clever — and it was very cute — but it was disgusting. It was Rose’s, fake, cloying, lime cordial and Rose’s grenadine, which is even worse; just simple syrup artificially colored red . . . And I thought, I can make that better.”

So, he did. “Because we made our margaritas with Cointreau and fresh lime juice, I thought, oh, there’s the base, and Absolut had just come out with Absolut Citron — it was the first flavored vodka that we had ever seen, and it was absolutely mind-blowing.” For the red coloring, Cecchini decided to use cranberry juice, since he was used to making Cape Codders all day long. He made it for the servers at The Odeon, and it quickly became the staff drink.

Word of mouth had regulars at the bar asking for “Toby’s drink.” Soon random guests and celebrities began asking for his Cosmopolitan. “Madonna would come in for lunch several times a week and ask for the ‘pink drink,’” he says. And the rest is history: The Cosmopolitan became an instant hit in the bartending community and even had a resurgence a decade later when it was glorified in the Sex in the City series.

Here are Cecchini’s exact specs. Feel free to change the vodka if you’d like, or even the garnish (perhaps a twist of orange?), but do not change the orange liqueur or cranberry juice — Cointreau and Ocean Spray all the way. 

Specifications

1 1/2 ounces Absolut Citron

3/4 ounce Cointreau

3/4 ounce fresh lime juice

3/4 ounce Ocean Spray Cranberry Juice Cocktail

Garnish: lemon twist

Execution

Combine all liquid ingredients into a cocktail shaker and fill with ice. Shake hard until your mixing vessel starts to frost on the outside. Double strain into a chilled cocktail coupe. Garnish with lemon twist.

Poem October 2025

POEM

October 2025

Little Betsy

A ghost is no good to a child.

Maybe he crooks a finger, as if to beckon

the girl to play. Maybe he bounds spritely

down corridors, into kitchens.

But if she hands him a dolly or ball

and he reaches with his spectral hand,

he cannot clutch the gift, and if his failed grasp

surprises him, if the lack of resistance —

for everything real resists the touch —

unbalances him, his incorporeal fingers

might graze the child’s offering hand.

What would you call the gooseflesh

raised by the frolicsome dead?

There is no joy in it, only a deep well

of longing cold, the kind that claws

through every crack in the wall.

— Ross White

Tea Leaf Astrologer

TEA LEAF ASTROLOGER

Libra

(September 23-October 22)

True luxury comes in many forms: Egyptian cotton, Belgian linen, Mongolian cashmere and Ahimsa silk. But have you ever felt the plushness of making a decision sans agony, anxiety spirals or paralysis? The ethereal lightness of refusing to overthink? When Venus enters your sign on Oct. 13, be open to receiving a new kind of abundance — that of an unshakeable inner peace. Everyone wins, and you’ll get to dodge the rabbit hole.

Tea leaf “fortunes” for the rest of you:

Scorpio (October 23 – November 21)

Stop settling for crumbs.

Sagittarius (November 22 – December 21)

Just unsubscribe already.

Capricorn (December 22 – January 19)

Cozy up with the chaos, baby.

Aquarius (January 20 – February 18)

Hint: Add cardamom.

Pisces (February 19 – March 20)

The truth is always a mercy.

Aries (March 21 – April 19)

Mind your tongue.

Taurus (April 20 – May 20)

Address the energy leak.

Gemini (May 21 – June 20)

Resist the urge to ghost.

Cancer (June 21 – July 22)

It’s time to update your software.

Leo (July 23 – August 22)

Listen for the crows.

Virgo (August 23 – September 22)

Embrace your feral nature.

Sandhills Photo Club

SANDHILLS PHOTO CLUB

Old Barns & Buildings

The Sandhills Photography Club was started in 1983 to provide a means of improving members’ photographic skills and technical knowledge, for the exchange of information, and, by club activity, to develop membership potential and public interest in the art of photography. For meetings and information visit www.sandhillsphotoclub.org.

Tier 3 Winners

Tier 3, 1st Place: Left Behind by Donna Ford
Tier 3, 2nd Place: Urban Decay by Pat Anderson
Tier 3, 3rd Place: Fixer Upper by Dale Jennings

Tier 2 Winners

Tier 2, 1st Place: Looking Into the Past by Susan Bailey
Tier 2, 2nd Place: We're Closed by Jacques Wood
Tier 2, 3rd Place: Ruins of Knossos by Cathy Locklear

Tier 1 Winners

Tier 1, 1st Place: 1876 Victorian by Phillip Lewis
Tier 1, 2nd Place: Fill Er Up by Cindy Murphy
Tier 1, 3rd Place: Teton Treasure by Patti Cifelli
Tier 1, Honorable Mention: Death of Tobacco by Mary Bonsall

Southwords

SOUTHWORDS

The Cup Runneth Over

By Jim Moriarty

Fall is always football, but every other September, it’s the Ryder Cup, too.

My first Ryder Cup was 1983 at PGA National in Palm Beach Gardens. With a nod to the South Florida heat index, that one was played in mid-October, though since then, every Ryder Cup on this side of the pond has — at the very least — begun in September. The Ryder Cup wasn’t always the spectacle it is today and surely will be at Bethpage Black on New York’s Long Island, where the Americans will try to reclaim the trophy they lost two years ago in Italy.

When it was in Pinehurst in ’51, they paused the matches (in those days between the U.S. and Great Britain & Ireland) to go to the UNC-Tennessee football game in Chapel Hill. Sam Snead, a man often governed by pocketbook issues, took advantage of the day off to do a paid exhibition. At PGA National in ’83 there were probably more people scurrying off in their golf carts to play the other courses than there were watching the matches. Rory McIlroy once described the Ryder Cup as an “exhibition” until he played in one. “Hell of an exhibition, isn’t it?” his teammate Graeme McDowell asked McIlroy as the victorious Europeans sprayed each other with Champagne in 2010, as if Wales wasn’t already soggy enough.

Jack Nicklaus and Tony Jacklin were the captains in ’83. The U.S. had won 11 of the previous 12 Ryder Cups, the lone exception coming in 1969, when the teams tied with the U.S. retaining the cup. That was the year Nicklaus set the sportsmanship bar, conceding Jacklin’s putt on the 18th. The putt was long enough to engage the nerves but short enough that neither thought Jacklin would miss it. Nicklaus believed the tie was a fitting end. Why even take the chance? He picked up Jacklin’s coin.

At PGA National, the two sides went into the Sunday singles tied 8-8. The first match out that day was Seve Ballesteros, the Masters champion, against Fuzzy Zoeller, who had a green jacket of his own and a back brace to ease his pain. When the hobbled Zoeller won four straight holes from the 12th to the 15th, the match came to 18 all square. Both players drove into thick Florida rough. Zoeller’s second found the fairway. Ballesteros could barely advance his ball, hacking it forward 20 yards into a deep fairway bunker 250 yards from the green. Advantage America. Zoeller might squeeze a whole point from Europe’s most dominant figure. I was a few yards away when Seve pulled out his 3-wood. My first thought was that he was certifiably insane. No way was he clearing the lip with a 3-wood. Then he hit one of the greatest single golf shots ever struck in these biennial matches, a high cut to the front edge of the green. Zoeller hit a 2-iron to 10-feet. Fuzzy missed and Seve got up and down to give each team a half point. Nicklaus called Ballesteros’ 3-wood “the finest shot I’ve ever seen.”

The Americans defeated the Europeans 14 1/2 – 13 1/2 as lightning flashed on the horizon. One of Seve’s teammates on the ’83 side was Nick Faldo, who just happens to do one of the finest Seve impressions in the civilized world. The European locker room was a somber place after the narrow loss. They’d given it all and come up short. In bursts Seve. “We must celebrate!” Faldo says in his best Ballesteros lilt. “This is a victory for us!” Seve was right, of course.

The next year Europe broke the string of losses by winning at The Belfry. At the team celebration afterward, the wives began singing their own version of “America,” from West Side Story. “We’re going to win in America! We’re going to win in America!” And all the boys joined in. “That was a great moment,” says Sir Nick. And win they did, at Jack’s place in Ohio.

Since losing in Palm Beach, Europe has won 12, lost 6 and tied one, good enough that year to retain the cup. The U.S. will be favored at brutish Bethpage. The New York fans will be obnoxious; the traffic on the Long Island Expressway will be horrendous; but don’t underestimate the defenders. They still know how to sing.

Out of the Blue

OUT OF THE BLUE

Wrap and Roll

Judging a Hershey’s Kiss by its cover

By Deborah Salomon

These days, given world trade issues, where products originate has become a political issue. Halloween and Christmas won’t be the same if tariffs outprice merch made in China, where neither holiday is celebrated but manufacturing, even with shipping, costs less than producing the stuff Stateside.

Pondering that reminds me of how the Industrial Revolution brought about factories filled with machines that turned out never-dreamed-of products. Some resulted in humorous truisms like, “You can’t put the toothpaste back into the tube.”

How it got there in the first place? Some clever fellow designed and built an assembly line performing a series of functions that turned a flat piece of metal into a tube filled with paste.

These literal “machinations” made mass production possible . . . and a lotta engineers rich, since each product required the design and production of its own machine. Some machines became famous in their own right — like Hershey Kisses, wrapped on a conveyer belt the size of the Jersey Turnpike at the rate of 20,000 a minute at the Hershey, Pennsylvania, factory.

Ever wonder how Oreos are assembled? Are the round wafers identical, top and bottom? The Nabisco website isn’t exactly forthcoming, fearing patent infringement, I guess. At the rate of 400 billion a year in myriad varieties, their machines are calibrated for uniformity. The three-step process turns the chocolate or vanilla wafer on its back, releases the vanilla filling, adds the second wafer. No overhang tolerated. Temperature keeps the filling from oozing out . . . but how is that temp maintained in a factory?

Any malfunction in the process results in the loss of thousands of cookies, which must be converted into the crumbs populating ice cream, yogurt, pie crusts, maybe toothpaste.

I still haven’t figured out how frozen green peas get into plastic bags without spilling all over the factory floor. Another packaging puzzler: the sodden pad that comes between chicken parts and the polystyrene tray. Do we pay for this run-off weighing half a pound?

The most fascinating mechanical wonder is the machine that makes individually wrapped slices of orange processed “cheese.” Betcha never noticed that packages are labeled American “slices” or “singles,’’ not “cheese,” because their formula does not conform to government standards. Unfortunately, Americans value wrappings and convenience more than the flavor of natural cheddar, which melts nicely but develops mold if not properly wrapped and stored. Grilled cheese lovers are squeamish about trimming specks of mold — another quirk for the French to mock.

By the mid-20th century, packaging rendered a brand or product instantly recognizable. Oatmeal still comes in cardboard cylinders, maple syrup in glass jugs with handles, eggs in sectioned boxes. Mayonnaise jars are the same shape, but plastic. The glass originals still deliver soup to a sick friend. Better pasta sauces and a few fruits still come in canning jars with metal twist lids, priced accordingly. Occasionally I see a tall, tin saltines container. In the past, these monoliths enjoyed rebirth as crayon bins. Or Lego storage. The kids made little magnetic Scottie dogs creep up the sides.

Am I the last granny to remember Velveeta bricks in wooden “crates” with sliding tops? Or individual serving yogurts in half the flavors but with snap-on lids?

I still wonder why granulated sugar comes in paper bags, which absorb enough moisture to allow hardening into a brick.

As with mayo jars, I try to reuse containers with secure lids instead of buying new ones at the $1.25 store. For years, the best were 32-ounce Food Lion house brand semi-opaque sherbet containers with a tight lid, perfect for stacking homemade chocolate chip cookies for the flight north to my grandsons. Then FL changed the size and material.

Darn. Took me forever to find a replacement, this time at Lowes Foods: 54 ounce Kemps sherbet, with a secure lid and room for extra cookies.

But first somebody has to eat 54 ounces of sherbet.

Wild strawberry’s the best.

Focus on Food

FOCUS ON FOOD

Flavorful Fungi

To forage or not to forage

Story and Photograph by Rose Shewey

Many moons ago, my mom would — in my memory, at least — merrily skip along the wooded trails of my childhood, wicker basket in hand, humming a little tune while foraging for mushrooms in the later months of the year. We children usually followed along curiously while my dad trailed behind us, ever so doubtful about my mom’s undertaking. And I don’t blame him.

Hunting for wild mushrooms is serious business. Looking at guidebooks that list edible mushrooms together with their toxic doppelgänger, I find myself squinting at the images to spot the difference and still am uncertain. Sadly, I did not pick up on my mom’s traditional knowledge of identifying wild mushrooms. Much like my dad, I have internalized the old adage “when in doubt, throw it out.” Or rather, when in doubt, don’t even touch, let alone add, the ’shrooms to your basket.

Just because you don’t forage for mushrooms doesn’t mean you’re condemned to a life of grocery store portobellos, as tasty as they can be. Thanks to the ever growing number of independent mushroom farmers, we now have access to a wide variety of fungi — even in, and certainly outside, the produce aisles.

As a quasi-flexitarian — someone who eats meat only occasionally — I adore mushrooms as the quintessential meat substitute. With their meat-like texture and plenty of umami (savory flavor) mushrooms have always been, and always will be, my favorite ingredient in vegetarian dishes. 

Mushroom and Chestnut Stroganoff

(Serves 2)

Ingredients

3 tablespoons olive oil (divided)

6 ounces chestnuts, cooked and cut in half

16 ounces mushrooms, such as oyster, maitake, shiitake or cremini, sliced

1 medium onion, chopped

2-3 garlic cloves, minced

1/2 teaspoon smoked paprika

1/4 cup sherry

1 tablespoon flour, such as all-purpose or arrowroot

1 1/2 cups vegetable broth

3/4 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon whole-grain mustard

1/4 cup crème fraîche (optional)

8 ounces cooked pasta, such as egg noodles or rotini

Parsley or chives, chopped, for garnish

Instructions

Heat a large skillet over medium heat, add one tablespoon of olive oil and gently toast the chestnuts until they are fragrant and golden, about 4-5 minutes. Transfer chestnuts to a bowl and set aside. Without adding any more oil to the skillet, begin sautéing mushrooms. Do not crowd the pan and work in batches, if necessary. Cook mushrooms until they start releasing their juices. Allow juices to evaporate and continue to cook briefly while stirring until mushrooms turn golden brown. Transfer to a plate and set aside. Add two tablespoons olive oil to the skillet and sauté onions for 4-5 minutes; add garlic and smoked paprika. Continue to cook for another minute. Add sherry and allow to cook off. Stir in flour, add broth, salt, pepper and mustard, and continue to stir. Bring sauce to a simmer, then add chestnuts and mushrooms and cook until sauce is reduced by about half, approximately 8-10 minutes. Take off heat, stir in crème fraîche, if using, and serve with pasta. Garnish with parsley or chives.

Sporting Life

SPORTING LIFE

Beating the Heat

A conversation in the shade

By Tom Bryant

The sun seemed to be stuck, hanging right at the top of the tree line as if to say, “You think it’s hot now? Wait, there’s another three hours of daylight, and I’m gonna make it a smoker.”

Shadows had moved away from my shady spot at the edge of the pines, so I decided to truck it to the barn for some libation and conversation. I could see from a distance I was not alone in escaping the heat.

It was Labor Day and the opening of dove season. The usual group was invited for the festivities: a barbecue, good company and a dove shoot that opened the season for a bird hunter.

We seem to forget that early September in North Carolina sometimes rivals the middle of July in heat. But you get used to it. I remembered other dove shoot occasions when the heat was bearing down and the doves didn’t fly until that persistent sun settled a little lower behind the trees.

The boys from Slim’s put the hunt together. Boys meaning longtime customers who used Slim’s country store as a meeting spot to catch up with news from around the neighborhood.

We were hunting a field I was familiar with. Many years before, our Ducks Unlimited group had used the same acreage for our annual hunt after all the festivities celebrating DU the weekend before. The field remained basically the same, about a hundred acres of cut-over corn, maybe too big for our little group to cover, but most of us were there for the camaraderie, not necessarily to shoot doves, though we were convinced that doves were the best eating in the bird wild game repertoire.

I stopped by the truck on the way up to the barn, unloaded my shotgun, stuck it in the back and pulled out the old camp chair I keep in the rear cargo area with my cooler.

“Well, just ask Bryant,” Johnson said.

I picked out a shady spot under the tin overhang of the old tobacco barn, leaned back against the ancient log walls and said, “Ask Bryant what, old friend? You know I will reply even if I don’t know the answer. But with my plethora of knowledge, it’ll be good.”

The good old boys had a chuckle, and Johnson followed up with, “You were in the newspaper business forever, even owning one. How come they’re vanishing like ripe persimmons in the middle of possum country?”

If anything, Johnson had a way with words.

“It’s simple,” I replied. “Check out that smartphone you’ve got in your back pocket.”

“It’s in the truck. I don’t carry that fool thing with me everywhere I go.”

“Good for you, Johnson. But let’s see how many of us have that ‘fool thing’ on our person.”

Five out of the seven of us had phones. I was like Johnson. Mine was in the truck.

“Well, they’s good in emergencies, like if old Andy over there . . . ” and he pointed at Andy, who was dozing, his head lolling a bit. Andy perked up, saying, “What are y’all talking about?”

“Like I was saying,” Johnson replied. “If that old geezer over there went out to the far end of the dove field, tripped and shot himself in the foot, he could use his phone to call for help.”

“Speak for yourself,” Andy said, “And I ain’t a geezer. I’m just a little older than you, as I recall.”

“Technology,” I said, reaching in the cooler for a bottle of water. “That was the final nail in the old coffin. Your phones, your computers, and above all else, the internet ushered in the demise of newspapers as we once knew them. But . . . ” I paused for effect, “there was one other thing that shut the industry down, including the big boys. Newspapers you would have thought would be here forever. Gone. And the reason?” I stood up and grabbed a ham biscuit from the communal cooler that Johnson had put together the evening before.

“What?” Andy said. “What?”

“Money, greed and the unalterable knowledge that the business has been here forever and that’s where it will remain.”

Johnson said, “You’ve been in the newspaper business a long time. What’s your reasoning the industry failed so fast?”

“Hey, guys,” I said, “we here to shoot birds or talk about newspapers?”

“It’s still too hot. The birds aren’t gonna fly until almost sundown. Give us your opinion, Tom. I’ve been reading the N&O for nigh on 40 years, and now they don’t even publish it anymore.”

“OK, OK. Here’s what I think, the short version. I started in the business right out of the Marine Corps, just married and a student at Elon. I worked part time catching the press, then moved into the circulation department, then the advertising section as an ad executive. After a while they made me the advertising director. The years I spent doing those jobs convinced me that a medium-sized monopoly newspaper in a small metropolitan area almost has a license to print money. They were extremely successful.”

“If they were a money-making machine, why did they fall so fast?” Johnson asked.

“Just because they were so good at what they did. The big boys came in and bought them all, and then promptly killed the goose that was laying all those golden eggs. They called it economy of scale or something like that. They consolidated all the ancillary efforts to their home base, fired all the old-timers, the folks who had been working at the papers for a long time and had built up a good base of pay, and put the squeeze on expenses, so much so that to get a few more pencils or note paper, a multitude of requisitions had to be filled out in duplicate. They didn’t realize that their cost-cutting was cutting them right out of business.”

I got up, stretched and checked out the spot on the field where I would hunt. It was still a scorching afternoon although the sun was slowly dropping behind the pines. The boys were unusually quiet as I stood there looking to the tree line.

Even I was surprised that I was so depressingly down on the business I had dedicated my life to. But there was one redeeming piece of information I felt compelled to relay to the good old boys. I turned and stood there like a schoolmaster preaching to his wards.

“Boys, there is one great promising revelation I’m gonna tell you about. For the last 10 years of my career, as y’all well know, I worked for a group of people who were not afraid to spend a little money to revise the way we did business. It was led by a young fellow who worked hard and smart. He created a business plan that is now the envy of the industry. This gentleman saw exactly where newspapers were heading and decided to get off the train that was rapidly approaching the destroyed bridge. I can hear him right now saying, ‘If anyone in our community wants local news, they will come to us.’ Now, with the newspaper doing well, with four magazines in major markets and a statewide business magazine, he doesn’t rest on his laurels. He’s always planning.”

I folded up the old camp chair.

“OK, enough of the lecture. I see birds moving, and I’m gonna make for my corner. Y’all be careful, and Andy, make sure you take your phone in case you shoot yourself in the foot.”

The boys laughed and headed out in the field.

PinePitch

PINEPITCH

PinePitch

September 2025

Hop & Sing

When American painter Edward Hopper felt blocked he would devour pulp crime novels and private eye stories or spend entire days at the cinema watching film noir. In partnership with the Arts Council of Moore County, the Exhibition on the Screen series at the Sunrise Theater, 250 N.W. Broad St., Southern Pines, features Hopper: An American Love Story, on Thursday, Sept. 4, at 2 p.m. and 7 p.m. Then, at the end of the month, the series continues with John Singer Sargent, renowned as the greatest portrait painter of his era. Showtimes at the Sunrise are Tuesday, Sept. 23, at 2 p.m., and Thursday, Sept. 25, at 7 p.m. For more information and tickets go to www.sunrisetheater.com.

Frank & Judy

The Sandhills Repertory Theatre pairs Ol’ Blue Eyes with the woman who made Oz famous in Sinatra & Garland: The Concert That Could Have Been, on Saturday, Sept. 20, at 2 p.m.and 7:30 p.m., and Sunday, Sept. 21, at 2 p.m., at the Sunrise Theater, 250 N.W. Broad St., Southern Pines. For info go to
www.sunrisetheater.com.

Paws for the Cause

The Woofstock fundraiser to help upgrade Martin Park for man’s best friends is Saturday, Sept. 20, from 10 a.m. – 2 p.m. at Memorial Park, 210 Memorial Park Court, Southern Pines. There will be music, contests, food trucks and vendors with doggy and people stuff. For information call (910) 692-7376.

All Art, All Day

Hold on to your palette knives on Friday, Sept. 5. Southern Pines Parks and Rec will be celebrating Art Day at the Downtown Park from 5 – 7 p.m. Drop off a canvas or create one on the spot depicting what you love about S.P. Cost is $2. Best in show will be displayed in conjunction with Autumnfest in October. For information call (910) 692-7376. Also from 5 – 7 p.m., the Artists League of the Sandhills will hold an opening reception for an exhibit featuring the best in show and first place winners of the June 2023, ’24 and ’25 judged shows. The prize-winning art will be on display at 129 Exchange St., Aberdeen. Info: www.artistleague.org. And also in the mix, the Arts Council of Moore County opens “Entanglements” from 6 – 8 p.m. displaying the works of Jo Tomsick, Josiah King and Luke Huling. The exhibit at the Campbell House, 482 E. Connecticut Ave., Southern Pines, hangs until Sept. 26. Call (910) 692-2787 or visit

All That Jazz

The Virginia MacDonald Quartet with MacDonald on clarinet, Bruce Barth on piano, Mark Lewandowski on bass and Maria Marmarou on drums performs on the lawn at the Weymouth Center for the Arts & Humanities, 555 E. Connecticut Ave., Southern Pines on Sunday, Sept. 28 beginning at 2 p.m. For information go to
www.weymouthcenter.org.

25 or 6 to 4

Take the Wayback Machine and listen to the Chicago tribute band Chi-Town Transit Authority on Friday, Sept. 19, from 7 – 9 p.m. at the Sunrise Theater, 250 N.W. Broad St., Southern Pines. If You’re Feelin’ Stronger Every Day, tickets begin at $35. For more information and, honestly, Does Anybody Really Know What Time It Is? go to www.sunrisetheater.com.

First Friday

John “Papa” Gros is a New Orleans artist, keyboardist, singer and songwriter, and you get to hear him perform for free on the First Bank Stage on the grassy knoll next to the Sunrise Theater, 250 N.W. Broad St., Southern Pines, on Friday, Sept. 5, from 5 – 9 p.m. Y’all know the drill. The music doesn’t cost a dime but the beer requires both money and the appropriate age. Leave the four-legged friends at home. For more information go to www.sunrisetheater.com.

Comedy Series

Writer, performer and comedic actress Erin Foley headlines the Bradshaw Performing Arts Center’s comedy series on Monday, Sept. 22, from 7 – 8 p.m. in the Owens Auditorium, 3395 Airport Road, Pinehurst. Among her many credits, Foley has been on Chelsea Lately, Curb Your Enthusiasm and co-starred in the cult classic movie Almost Famous. She is the host and creator of Herlights, a podcast with over 300 episodes dedicated to covering women’s sports. For information and tickets go to
www.ticketmesandhills.com.

Moore Treasures

The Shaw House Heritage Fair and Moore Treasures Sale begins on Friday, Sept. 12, from 9 a.m. to 1 p.m. at the Shaw House, 110 W. Morganton Road, Southern Pines. There will be collectibles, pottery, jewelry, art, antiques, vintage books, toys, glassware and on and on. The Heritage Fair, benefiting the Moore County Historical Society, continues on Saturday, Sept. 13, from 9 a.m. to 4 p.m., with vendors, food, live music, old-time craft demonstrations and farm animals tame enough for petting. For information go to www.moorehistory.com.

Live After 5

Too country for rock and too rock for country, the high energy Charlotte band Bourbon Sons supplies the sound for Live After 5 from 5:15 – 9 p.m. on Friday, Sept. 12, at the Village Arboretum, 375 Magnolia Road, Pinehurst. Bring chairs, blankets and your toe-tapping boots. There will be food trucks and kids’ stuff, too. For info go to www.vopnc.org.

Hometown

HOMETOWN

Guiding Lights

To the ones who lay the foundation

By Bill Fields

Amid some recent decluttering — well, to be honest, plain old rummaging through the contents of a castaway cardboard box obtained from the ABC store that had sat for years in the closet of my childhood home — I found a letter to my mother from my first-grade teacher at East Southern Pines Elementary, Alice Caddell.

“It has been a joy to teach Bill this year,” Mrs. Caddell wrote. “He is a very intelligent boy, and I am expecting great things from him. Bill has been so good to share his books and toys with us. We do appreciate it. I shall miss Bill next year.”

Two thoughts immediately came to mind upon reading the handwritten message:

1). The dusting powder Mom gave Mrs. Caddell at the end of the 1965-66 school year must have been of the highest quality.

2). I peaked way too soon.

Clearly — and thank goodness — Mrs. Caddell never compared notes with math teachers I had further down the line when the work was more complicated than adding and subtracting the wobbly numbers I’d formed with a thick pencil on wide-ruled paper. My score on the math portion of the SAT was the equivalent of getting blown out 56-7 on a Saturday afternoon in September. If she had seen that, she might have reconsidered her praise for a boy who had let classmates play with his G.I. Joe and Matchbox cars.

Even if it has been a long time since you’ve been in a classroom, recollections of the good and the bad come flooding back this time of year.

You certainly recall the places where you learned. In my case, that meant nine years of elementary and middle school on the campus between New York Avenue and Massachusetts Avenue in Southern Pines, three years at Pinecrest High School, followed by four years (plus a summer session) at UNC-Chapel Hill.

What you learned? Of course, from cursive to typing, “Run, Spot, run!”  to “Emilio y Enrique están aquí.” Montpelier and Pierre were state capital challenges for those of us who grew up taking field trips to a museum or prison in Raleigh. Attempting to dissect a frog in 10th grade biology wasn’t nearly as much fun as chasing tadpoles. My world view broadened upon discovering there are bodies of water in America that make Aberdeen Lake look like a puddle.

But the people we learn from linger most vividly in memory. No one goes through a dozen or more years of school without experiencing at least a few teachers whom you’d rather forget, people ill-suited for the profession going through the motions, more eager for the last bell of the day to ring than even some of their least-motivated pupils. I had a college journalism professor who thought small, throttling my ambition — it didn’t work  —instead of feeding it.

Fortunately, those types of individuals are outnumbered by their more skilled and passionate brethren who regardless of personality possess the gift to inspire as well as instruct, whose command of a subject and enthusiasm for it rubs off. That kind of talent results in a student chasing knowledge long after a final exam in a particular course.

Since I didn’t go to kindergarten, Mrs. Caddell got me off on the right foot, and Mrs. Robbins was just as kind and good at her job in second grade. My sixth-grade teacher, Miss Hall, had a gift for making you want to learn, to show off by making excellent grades. In the ninth grade, Spanish teacher Jeanette Metcalf enthusiastically guided me through my introduction to a foreign language.

At Pinecrest, Karen Hickman (journalism) and Eloise Whitesell (English), got me off on sound footing when I was trying to learn how to string sentences together. Once I began taking courses in the School of Journalism at Carolina, Jan Johnson did a great job teaching the basics, although I’m glad none of my early newswriting efforts from J-53 are archived for anyone to see. In a couple of advanced courses I took later, professors John Adams and Richard Cole, true scholars of the craft, were demanding yet nurturing. And regardless of what level or subject someone is teaching, that is an unbeatable combination.