Albemarle Tradewinds November 2019 Web Final

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The Outer Banks Wave It's not just another wave, College of The Albemarle: Upcoming Wellness Fair Elizabeth City, NC – College of The Albemarle (COA) will hold its ninth annual Wellness Fair on Thursday, November 7 and Wednesday, November 13 in AE and A Buildings on the Elizabeth City Campus. The fair will be held from 9:30 a.m. to 3:00 p.m. on both dates and is free and open to the public, students, faculty and staff. Children are also welcome to attend if accompanied by a parent. The Wellness Fair allows second year Associate Degree Nursing (ADN) and Medical Assisting students the opportunity to practice and share what they have learned thus far in their courses. The fair also includes many community partners that offer resources to attendees including free flu shots, through Sentara Albemarle Medical Center and Albemarle Regional Health Services (in conjunction with the Albemarle Regional Health Department), free blood pressure, and free dental screenings through East Carolina University Dental. This year, over 20 healthcare partners and community groups throughout the college’s service area have committed to attending. it's an experience. packed with fun and games and give-a-ways that promote health education while performing assessments of fair goers regarding their own health such as blood pressure, stress levels, heart rate, respiratory health, and much more. “This is an event that benefits students in Health Sciences, but it also provides an avenue for the general public to learn about ways to get healthy and stay healthy in a fun environment for free!,” said Robin Harris, Dean, Health Sciences and Wellness Programs. “The partners that dedicate their time to this event each year help raise awareness about the contributions that they make to our community’s physical and mental health each and every day. Working side by side with us is an important part of educating our students about interprofessional collaboration and the importance of knowing and mobilizing the resources of their community to help those in need.” Everybody wins at this wellness fair – so we encourage everyone to come out and join us! Read More at: outerbankswave.com Caption: In this photo from the 2018 Wellness Fair, ADN student, Oriana So, shares tips with attendees for increasing physical activity, better nutrition habits, and avoiding obesity. Booths such as “Every ‘Body’ Matters,” where attendees find out about physical activity and nutrition while exploring the topic of which came first, the chicken or the egg; “Goldilocks and the Honey Bee Bears,” in which the public can taste and vote on honeys made locally and around the world, while learning about the health benefits honey can provide and health for mothers, babies and children; “The Big Bad Puff” booth which has the three little pigs attempting to help the big bad wolf to stop huffing and puffing; and “Mirror Mirror on the Wall, Are You the Healthiest of All?” are just a few of the many informational exhibits incorporated in this year’s event. The many booths created by the nursing students are For more information about COA’s Practice Wellness Fair, contact Robin Harris at 252-312-2727 Did you know the Albemarle Tradewinds is located in more than 250 locations in NENC and Chesapeake? VOLUNTEER WEEKEND AT THE FRISCO NATIVE AMERICAN MUSEUM by: Joyce Bornfriend The Frisco Native American Museum & Natural History Center will host a series of special workshops in November to celebrate Native American Heritage month. November 9 & 10, Master quilter, Linda Roberson, will teach participants how to make two Seminole Patchwork quilt designs. Precut materials will be provided to make six blocks. Students should be able to operate a sewing machine at a basic level. 10:00 AM—5 PM; $45. November 15th & 16th, Artist, Amber Roth, will teach the basics of making Pine Needle Baskets which were used by southeastern tribes, including the Outer Banks Croatoans. Participants will make a circular disk from locally gathered pine straw and learn the skills to create more elaborate baskets at home. All materials provided. November 15th 2:30 –4:30 PM November 16th 11:30 AM –1:30 PM, $20 per class November 23, Native People relied on many varieties of squash and FNAM Education Director, Barbara Miller, will share several traditional recipes. Participants will have the opportunity to sample each dish and will receive copies of all recipes. 1:30—4:30 PM $20 November 26th- FNAM Education Director, Barbara Miller, will teach participants about some Native American breads and desserts by sharing recipes for Cherokee Bean Bread, modern Fry Bread, Cherokee Grape Dumplings, and Choctaw Fall Cake made with pumpkin. Participants will be able to sample each item and will receive copies of all recipes showcased. 1:30—4:30 PM $20 Class sizes are limited. Participants may pre-register by going to the museum website, facebook page, or calling the museum at 252-995-4440. The museum is located on Hatteras Island and is open from 10:30 AM - 5 PM Tuesday through Sunday, Monday by appointment only. For more information, call the number above or visit www.nativeamericanmuseum.org. The Frisco Native American Museum & Natural History Center is located on Hatteras Island and is open Tuesday–Sunday from 10:30 AM 5:00 PM. For more information, call 252-995-4440 or visit www.nativeamericanmusuem.org 22 Albemarle Tradewinds November 2019 albemarletradewinds.com
The Outer Banks Wave In Praise of Pomegranates We can all agree that the pomegranate is a lovely fruit, but what does one do with it? Rosie’s here to help you with that. I’m using the beautiful crimson seeds, or arils, as a pop of tart flavor with oysters on the half shell, and then I’m using the juice in a vibrant reduction sauce for seared scallops. First, we have to get into the pomegranate to get the goods. Slice it in half and, holding each half over a bowl, spank it with a wooden spoon, letting the arils fall into the bowl along with the juices. Squeeze halves to dislodge any remaining seeds and to get all the juice. Discard the rind and the fleshy membranes. For my appetizer, I’m going with oysters on the half shell topped with a spinach mixture and accented with piquant pomegranate seeds. Rosie’s Oysters On The Half Shell With A Pomegranate Punch Shuck and arrange 2 dozen oysters on a baking sheet. For the toppings: 1 TB unsalted butter ¼ cup finely chopped onion 2 cups chopped spinach 2 TB cream 4 strips bacon, cooked and crumbled 1 TB chopped red pepper Grated Parmesan cheese Panko breadcrumbs Pomegranate arils In a medium skillet, melt the butter. Add onion and cook, stirring, for a minute. Add spinach and stir until just wilted. Add cream and red pepper, stirring to combine. Remove from heat. Top each oyster with a teaspoon or so of the spinach mixture. Add bacon, Parmesan, breadcrumbs, and a sprinkling of arils. Run under a 450° broiler for about 5 minutes or until the cheese melts and the panko is slightly browned. Ask us about Proximity Marketing Call Scott 252-312-2302 It's not just another wave, By Rosie Hawthorne it's an experience. My entrée is seared scallops lazing in a pomegranate pool with a side of black rice. Toasted walnuts, orange zest, green onion spirals, and ruby red arils enhance both flavor and presentation. Read More at: outerbankswave.com For more recipes, tours of my garden, and the occasional travelogue, please visit with Rosie at KitchensAreMonkeyBusiness.com. For any culinary questions, e-me at Rosie Hawthorne@gmail.com. Seared Scallops With Pomegranate Reduction 1 lb. large scallops (about 15) Prepare the scallops: Tear off that little tough “foot” muscle on the side of each scallop and discard. Rinse scallops and pat dry. Season with freshly ground pepper. Prepare the pomegranate reduction: In a small saucepan, combine 1 cup pomegranate juice, 1 tablespoon Balsamic vinegar, 1 TB honey, and a sprig of rosemary. Bring to a slow simmer and reduce to about ¼ volume. This will take about 20 minutes. Discard rosemary and remove from heat. Whenever I’m reducing a sauce, I place the saucepan inside a cast iron skillet to diffuse the heat as a precaution against burning. Other ingredients: Black rice, which I like for the nutty flavor Toasted walnuts Scallions, chopped and curled. Chop the white bulb part, saving the green stems. To curl scallions, cut stems into 3 inch lengths and then cut lengths into thin strips. Submerge strips in ice water. They’ll curl up in a few minutes. 2 TB White wine 2 TB fresh orange juice 2 TB unsalted butter Pomegranate arils Orange zest Cook the scallops: Pour a thin film of peanut oil in a heavy skillet over medium high heat. Add 2 TB unsalted butter. When the butter starts foaming (about 375°), add the scallops, one at a time. Resist temptation to move them around in the pan. After about 2 minutes, turn scallops over and cook another 1 ½-2 minutes. Remove from pan. With the pan off the heat, pour in white wine. Return to heat, carefully tilting pan to ignite (The fun part!). Scrape up the goodie bits; that’s where all the flavor is. Pour in orange juice and stir until reduced by half. Drop in butter, one TB at a time, stirring until melted. Pour over scallops. To plate: Mound black rice on plate. Add toasted walnuts and chopped and curled scallions. Pour a pool of pomegranate reduction onto plate and place seared scallops in the juice. Sprinkle with orange zest and pomegranate arils. facebook.com/AlbemarleTradingPost Albemarle Tradewinds November 2019 23 Enjoy!
Page 1 and 2: Albemarle Tradewinds.com Free! coco
Page 3 and 4: Chicken Tenders & More 3 Piece 3.99
Page 5 and 6: College of The Albemarle Receives $
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Page 9 and 10: Beetle Mania by: Coy Domecq And now
Page 11 and 12: Phone: 252-334-9671 Fax: 252-334-96
Page 13 and 14: Therapeutic Massage November Specia
Page 15 and 16: SPECKLED TROUT T he fall speckled t
Page 17 and 18: Art in the Albemarle Area November!
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Page 21: Guitar Tech Talk Sorry for the abse
Page 25 and 26: HRNeptune.com The Bible and Sel
Page 27 and 28: HRNeptune.com Currituck Chamber
Page 29 and 30: HRNeptune.com How Free Trade In
Page 31 and 32: Northeast North Carolina Family His
Page 33 and 34: New Life of Currituck by Pastor Dan
Page 35 and 36: Upcoming Events By Dr. Dave Novembe
Page 37 and 38: Albemarle Eye Center Here’s Why P
Page 39 and 40: Out In Solve the Maze Discover care

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