Golftown Journal

GOLFTOWN JOURNAL

Sledge Family Values

Key players in Pinehurst’s history

By Lee Pace

Today Moore County has approximately three dozen golf courses and the 10th highest tourism economy in the state of North Carolina. In fiscal year 2023-24, hotels in the Sandhills reported a 21.7 percent increase over the previous year in room collections.

The U.S. Open at Pinehurst in 2024 drew more than 225,000 people to town and, according to a USGA study, generated a $200 million economic impact.

Heady numbers, indeed.

There are only a handful of people left who can remember when there were just four courses at Pinehurst Resort, when the town shut down for the summer, when the second hole on Pinehurst No. 2 was a challenging par-4 negotiated with a driver off the tee and a long iron into the green. 

Bill Sledge is one of them.

“We lived in Elm Cottage, which is about 300 yards from the second fairway of No. 2,” says Sledge, who turned 94 in July 2025. “We were open eight months of the year. No one was here in the summer. My dad and I would walk to the second fairway, take a few clubs and a shag bag, and he taught me to play golf. He was maybe a 12- or 13-handicap, which wasn’t bad considering he didn’t play golf until he came to Pinehurst. But that’s where it started. I’ve loved the game all my life.” 

Sledge is proud of having shot his age nearly 1,700 times by the time he gave up the game in 2024 because of dwindling eyesight.

“We didn’t have high school golf teams when I was growing up,” he says. “Then, early in my adult years, all I played was tennis. I got back into golf probably in the 1980s and have loved every minute of it.”

Isham Sledge was born in Nash County in 1892 and attended Kings Business College in Raleigh. He was hired as a bookkeeper in 1911 by Leonard Tufts, the son of Pinehurst founder James W. Tufts. Tufts incorporated the business in 1920 and made Sledge secretary/treasurer. Over time, Sledge became a key player in the resort’s evolution until his death in 1958.

“An accountant for Pinehurst came to Dad’s funeral and told me if not for my dad, Mr. Tufts wouldn’t have been able to keep Pinehurst after the Depression,” Sledge says. “My dad put together a consortium of banks that enabled Mr. Tufts to continue to operate. When I started to work for the company in 1955, we were still paying off that debt. It was like $150,000  a year, which doesn’t seem like anything today, but it was a lot of money in those days.”

Isham Sledge first lived in an apartment on the second floor of the Department Store Building, which now houses the Villager Deli, the Gentleman’s Corner and other businesses. He bought Elm Cottage on Cherokee Road in 1920 when he married, and the house remained in the family for some 70 years. Bill Sledge was born in 1931 (he had two older sisters, Nancy and Katherine) and has lived for many years with his wife, Ruby, in their home at Country Club of North Carolina.

“I think the village has done a good job retaining its charm,” Bill Sledge says. “I am sure Robert Dedman makes plenty of money, but they plow so much right back into the property. It’s been amazing to watch. You can’t really change the village. We’ve never allowed any McDonald’s or Kentucky Fried Chicken or any of that sort of thing.”

Leonard Tufts had four children — Richard, James, Albert and Esther. The three boys stayed in Pinehurst and were part of the mid-1900s management team, and their sister lived in New Hampshire. Isham bought Esther’s share of the company after World War II. Bill attended Davidson College and Cornell University and entered the hotel management business. He worked at Pinehurst for about a decade during the latter stages of the Tufts era, which ended in 1970 when Diamondhead bought the resort.

Sledge remembers the great amateur golfer Frank Stranahan coming with his parents every April. The Stranahans owned the Champion Spark Plug Co. in Toledo, Ohio, and their wealth allowed Frank the freedom to travel the country and play the amateur golf circuit. He won the 1949 North & South Amateur over local favorite Harvie Ward, who had beaten Stranahan the previous year.

“We had a three-bedroom suite on the second floor right over the entrance to the hotel,” Sledge says. “The Stranahans would stay a month in April, and the North & South Amateur was always played at that time. Frank loved to lift weights, and this was long before hotels had fitness centers. The bellmen always talked about having to carry Frank’s weights and barbells upstairs.”

Sledge was in college at Davidson when the 1951 Ryder Cup was held at Pinehurst.

“My dad gave me and my best friend a couple of tickets, and so we got to see Ben Hogan and Byron Nelson and Sam Snead up close,” he says. “All the great names were here.”

The ’51 Ryder Cup and the North & South Open held immediately afterward were watershed events in the resort’s history. Richard Tufts was running the resort at the time and became disenchanted with the professionals’ demands for higher purses. It aggravated him that half of the United States team that beat Great Britain and Ireland in September of 1951 did not stay in town to play in the North & South, which over its half-century existence was considered one of golf’s major championships.

Tufts discontinued the North & South Open and in its place established the North & South Seniors, which started in 1952 and still runs today.

“That was probably the most successful thing Pinehurst ever did under the Tuftses, creating the North & South Seniors,” Sledge says. “That filled the hotels. Not only ours but the Magnolia and Manor and Pine Crest and everything else in town. The golfers brought their wives, and it was a big thing — the golf and the social element. Then a group called the Three Score and Ten started coming the week after the North & South Seniors. That was two weeks of big business.” 

After a two-decade hiatus from hosting professional golf events, Pinehurst and the PGA Tour reunited in 1973 with the one-off World Open. The Tour visited Pinehurst for a decade, then returned for the 1991 and ’92 Tour Championships. The dominoes by then were falling toward a relationship with the USGA and a run of four U.S. Opens from 1999 through 2024.

Now Pinehurst has its North & South Seniors and four more U.S. Opens on the  calendar.

“It’s turned out pretty well for everyone,” Sledge says. “And to think, there wasn’t a soul in town in July when I was coming along.” 

Almanac October 2025

ALMANAC

Almanac October

By Ashley Walshe

October is an ancient oak, quiet and delighted.

“Come, sit with me,” he whispers gleefully. “We’re nearly to the best part.”

The air is ripe with mischief and mystery. Can you smell the soil shifting? Feel the seasons turning in your bones?

Come, now. Rest at the roots of the mighty oak. Press your back against the furrowed bark and listen.

Goldenrod glows in the distance. Blackgum and sourwood blush crimson. A roost of crows howls of imminent darkness.

“Of course,” breathes the oak, hushed and peaceful. “But the darkness only sweetens the light.”

As a swallowtail sails across the crisp blue sky, birch leaves tremble on slender limbs; a crow shrieks of wet earth and swan songs.

You close your eyes, feel the vibration of sapsucker rapping upon sturdy trunk.

“Do you feel that?” you ask the oak.

“I feel everything,” he murmurs.

When you open your eyes, the colors are different. The green has been stripped from poplar and maple, reds and yellows made luminous by the autumn sun. 

At once, the great oak shakes loose a smattering of acorns.

“Watch this,” he softly chuckles, sending the gray squirrels scurrying.

A sudden rush of wind sends a shiver down your spine. Leaves descend in all directions, wave after fluttering wave, in kaleidoscopic glory.

The goldenrod is fading. The sunlight, too. The swallowtail,
gone with the wind.

“Things are getting good now,” smiles the oak, his mottled leaves gently rustling.

You sense your own soil shifting. Feel the sweet ache of new beginnings. Let yourself drop into ever deepening stillness.

Soup’s On

It’s winter squash season. As the autumn days shift from crisp to chilling, what could be sweeter — or more savory — than roasted delicata, cinnamon-laced and fork tender? Acorn squash tart with maple, ricotta and walnuts? Cream of squash soup (butternut or kabocha) served with a crispy hunk of sourdough?

And let’s not forget pumpkin (and pumpkin spice) mania. It’s all here. Enjoy!

Center of the Cosmos

Until the first frost arrives — weeks or days or blinks from now — delicate blossoms sway on tall, slender stems, brightening the garden with color and whimsy.

Hello, cosmos.

One of October’s birth flowers (marigold, the other), cosmos are said to symbolize harmony and balance, their orderly petals having inspired their genus name. Native to Mexico, this daisy-like annual thrives in hot, dry climes. It’s the traditional flower for a second wedding anniversary gift and, according to The Old Farmer’s Almanac, was once thought to attract fairies to the garden.

Could be true. Just look how the butterflies take to them.

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.