8.20.25

Episode Transcript

Speaker 1 (00:01):
Hello, and welcome to Women's World on Radioif as a reminder,
radioize a reading service intended for people who are blind
or have other disabilities that make it difficult to read
printed material. Today I will be reading from Southern Living
magazine dated August twenty twenty five, and other publications as

(00:23):
time allows. Your host today is Rosemary. Newspaper and magazine
articles presented in Women's World or for a general information
only RADIOI does not endorse or recommend any of the
subjects mentioned. A cool place to go life at Southern Living.

(00:45):
This is a letter from Sid Evans, editor in chief.
We've been going to Bravard, North Carolina every summer for
about a dozen years, usually to drop off and pick
up our kids at camp. Those days are behind us now,
but it hasn't stopped us from making our annual pilgrimage

(01:06):
to this magical little mountain town. Usually we're there when
the humidity in Birmingham is so thick you feel like
you're wearing a wet wolf shirt. But in Brevard it's breezy, pleasant,
and tin degrees cooler. The landscape is dramatic, with waterfalls, rivers, gorges,

(01:29):
and forests of rhododendron everywhere you turn. If you drive
a few miles into Pisca National Forest, it's a short
walk to looking Glass Falls, where you can stand in
the shallows, hear the thundering crash of water, and fill
the cool spray blowing past you. If you're the adventurous

(01:52):
type and don't mind the crowds. There's also sliding rock,
a slippery plunge of about six defeat down a smooth
stone face into a deep pool. As for me, I'm
happiest when I'm waiting in a trout stream, but of
course I can't tell you exactly where. One year, our

(02:14):
family rented inner tubes at a place called Headwaters Outfitters,
a shop that sails outdoor gear and runs all sorts
of guided trips from its compound on the banks of
the French Broad River. It was a hot day in August,
and we slid into the chilly water and let it
fury us downstream, occasionally hitting just enough whitewater to keep

(02:39):
it interesting. After a while, we pulled over next to
a thick braided rope dangling from a tree, where you
could swing out from the bank and drop into the
river below. Forgetting that I was no longer a teenager,
and egged on by my kids, I grabbed hold of it,
made an awkward dismount, and then howled as I tore

(03:03):
something in my shoulder. Rivers can make you feel young again,
which I suppose is not always a good thing. Back
at Headwaters, my wife Susan and I got a craft
beer at Forks of the River tap Room, the bar
on the property and listened to the water as we

(03:24):
sat on the front porch. There was a food truck
serving serious Carolina barbecue in the parking lot. Bluegrass was
playing on a pair of speakers, and everyone coming off
the river seemed to be happy. It's a common theme
in Bravard. All you have to do is find your

(03:44):
way to a stream, lake, or waterfall and things start
looking up. That's exactly what we had in mind with
our cover story on the Frio River in Texas, which
editor Katelyne and Yarborough Sadik volunteer to explore last summer.

(04:04):
What she found wasn't it just a cool stream. It
was a whole, vibrant community that's sprung up in one
of the South's prettiest places. No matter where you live,
I hope You'll consider it a dose of inspiration to
find some water of your own and dive in. That's

(04:26):
a letter from the editor of Southern Living. Editor in chief,
said Evans. At the top of the page is a
quote from Jim Harrison, you can't be unhappy in the
middle of the big beautiful river. On the same page
a food lover's dream weekend. Come join us for the

(04:49):
Food and Wine Classic in Charleston. Last year, USA Today
ten best named the Food and Wine Classic in Charleston
the top festival in the country, and we're hosting it again.
From November the fourteenth through the sixteenth, Southern Living will
join Food and Wine and Traveling Leisure in South Carolina

(05:12):
for a few days of cooking demonstrations, wine tastings, dinners,
and gatherings with a cast of culinary icons and talented locals.
At the Southern Living Low Country Tailgate at Kyi River.
Will be accompanied by Emerald and E. J. Lagasse, Sean Brock,

(05:33):
Rodney Scott, and other luminaries for an epic celebration of barbecue, cocktails, music,
and low country culture. For tickets and more info, visit
Food and Wine Classes in Charleston dot com. Next in season.

(05:56):
What we're loving, sharing and celebrating aw shucks. During the
peak season, corn shines in both sweet and savory recipes.
Here's the scoop. This ice cream celebrates corn's natural sweetness

(06:17):
a no churn corn ice cream. The active time for
the recipe thirty minutes. Total time thirty minutes plus three
hours chilling and six hours freezing. The recipe serves six
cut kernels from three large ears fresh yellow corn to

(06:38):
yield to one fourth cup, reserving cobs. Place corn kernels
and cobs, two cups heavy whipping cream, one fourteen ounce
canned sweetened condensed milk, and one eighth teaspoon kosher salt,
and a large Dutch oven. Bring to a simmer over
medium reduced heat to medium low and simmer, stirring constantly

(07:03):
until kernels are just tender about six minutes. Transfer mixture
to a large heat proof bowl. Chill in refrigerator, uncovered
and stirring occasionally until cold. About three hours. Remove corn cobs,
scraping any liquid back into the bowl before discarding. Strain

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corn mixture using a fine mesh strainer into a large bowl,
pressing to release as much liquid as possible. Whisk in
two tablespoons light corn syrup and one fourth teaspoon vanilla extract.
Reserve kernels in an air tight container in refrigerator. For garnish,

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if desired, beat cream mixture with an electric mixer on
medium speed until erated and fluffy about six minutes. Spread
mixture in a freezer safe nine by five inch loaf pan.
Place plastic wrap directly on surface. Freeze until firm at

(08:11):
least six hours or up to one week. Garnish scoops
with reserved kernels and fresh vasal if desired and that
was no churn corn ice cream. Next. For the savory
Mexican streaked corn pasta salad, preheat a gas grill to

(08:34):
medium high four hundred to four point fifty. Brush four
medium ears fresh corn with one tablespoon canola oil. Sprinkle
evenly with one teaspoon kosher salt. Place corn on oiled grates, grill,
uncovered and turning often until charred in spots and tender

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eight to ten minutes. Let corn stand until cool enough
to handle, about fifteen minutes. Cut off kernels and discard cobs.
Whisked together. Two third cup mayonnaise, one fourth cup Crema
mexicana two teaspoons minced garlic, one and one half teaspoons

(09:20):
an showed chili powder, one half teaspoon ground cumen, and
one half teaspoon kosher salt. In a large bowl. Stir
in one pound package cooked or catte pasta corn kernels,
one half cup crumbled koheha cheese, one half cup finely

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chopped onion, one third cup chopped mild pickled hollopanio chilis
plus two teaspoons liquid from the jar, and one fourth
cup chopped fresh cilantro until evenly combined. Garnish with more
an chowed chili powder, kohea cheese and fresh cilantro. The

(10:05):
active time for this recipe is twenty five minutes. Total
time thirty five minutes. The recipe served six. That was
the Mexican streeked corn pasta salad. Next indoor gardening, Big
Dreams and Microgreens. Jacqueline Jackson is turning family lessons into

(10:31):
fresh produce for her Alabama community. If you came into
my grandmother's house, there were two things you were going
to find, discipline and food recalls. Jacqueline Jackson the owner
and operator of Maddie's Garden, an urban farm in Birmingham

(10:52):
that named after her beloved Magronard. On Saturdays, Jackson brings
her harvest lush bundles ranging from arugula and bockjoy to
her coveted microgreens to Birdsong farmers Market. Each crop is

(11:13):
a reflection of her joy and the lessons of generosity
passed down from the women before her. I'm a vibrant
person with a vibrant personality, so I like my prons
to look bright, friendly and colorful, she says. The idea
for Maddie's Garden sprouted years ago when Jackson was working

(11:36):
as a banker and searching for her next path. Monday
through Friday, she thrived in her career, but during the
weekend she was in the garden planning seeds for the
future she envisioned. I fell in love with it, Jackson says,
I did not want to put it down. On Monday morning,
she and her husband saved up so she could leave

(11:58):
her old job behind. Seven years later, she hasn't looked back.
I'm not one of them to give up on things,
and that's something I also saw in my grandmother, she said.
Mattie's Garden began to flourish, especially the microgreens. They are
like cousins to sprouts. You harvest them at a later

(12:21):
stage when they're no more than three or four inches tall,
and it's like you're eating a small plant. Jackson explains.
Although the ingredient is typically thought of as fancy garnish
favored by chefs, she encourages customers to try adding to
some to sandwiches and salads. What I love about microgreens

(12:44):
is you can bring them to everyday person, she said.
That's why I offer them at the farmer's market for
people who aren't buying it to garnish a fifty dollars steak.
The sprouts she grows include sunflower, radish, and kale. They're
surprisingly versatile, used, and to grow at home. As she

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continues to expand the crops on her two acre property,
Jackson hopes that even more of her community can share
in the fruits of her labor. I tell people there's
a difference between a dream and a vision. A dream
is grandeur and vision comes with a plan, sprinkle, save,

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or repeat. When it comes to brightening up meals with microgreens,
Jackson thinks you shouldn't hold back salads, tacos, nachos, pizzas.
Go for it, she says with a laugh. But her
favorite dish to dress up is a breakfast sandby scramble

(13:55):
your eggs, seizon them however you want, and then throw
in your cheek. Once it's melted, toss the greens right
on top. It's absolutely delicious. If I have a tuna sandwich,
instead of using black pepper, I'll add some reddish microgreens.

(14:15):
Keep in mind that some varieties have stronger flavors than others. Next,
Container Gardening, Bring on the butterflies. Author Pamela Crawford offers
a novel approach to helping these beloved bugs while beautifying
your yard. Obsessed is a loaded word and not one

(14:41):
to be bandied about. I certainly wouldn't want to wrongfully
use it to describe the actions of anyone, So let
me just say that when it comes to designing and
planting containers, Pamela Crawford is extremely committed. How so well
twenty six of them overflowing with flowers and foliage acts

(15:06):
in the deck in windows of her home in Big Canoe, Georgia,
and by my account, she has written seven books about
planting in pots, the ladies being container gardening for butterflies.
So because people enjoy that kind of thing and go
absolutely nuts over butterflies, we paid her a visit for

(15:29):
tips on adding a bit of her magic to your place.
At first glance, she may not think of her property
as conducive to insect pollinators. It's surrounded by dense forests
with no bloom covered roadsides or meadows nearby to attract them.

(15:50):
But many butterflies depend on trees to reproduce a dut
Swallowed tails, viceroys, hair streaks, mourning cloaks, skippers, red spotted purples,
and others seek out the foliage of such hardwoods as oak, willow, sassafras, hackberry, pawpaw,

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black cherry, service berry, and tulip poplar to lay eggs
that hatch into hungry caterpillars. Once they transform into adults,
nectar becomes their sole nourishment. And where do they find that?
In blossoms like those gracing Pamela's deck. I'm astounded by

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the sheer number that comes. She admits. They look like
flying flowers. But all that wonder needn't be limited to
Pamela's yard. According to the North American Deck and Railing Association,
there are over six million decks exists in the United States.

(17:02):
If just a fraction of these were decorated with flowers,
the declining number of butterflies due to loss of habitat
might be slowed. She and others maintained that home gardens
are the only hope for increasing populations. Planted porches can
play a significant role. Here, Pamela shares her expertise for

(17:27):
cultivating containers that call these wing the beauties to your yard.
Make your planters shine. First off, no one expects you
to adorn your deck with twenty six pots. It takes
a while to build up to Pamela's level of engrossment,

(17:49):
so start with a few, see how you like them,
and add to the number at a comfortable pace. Here
are some of her tips for cultivating containers that will
attract the cherry insects. Begin planting after your last spring frost,
using annuals that provide continuous color through fall. Pamela starts

(18:14):
in late April, but don't stop reading this because that
was months ago. Annuals grow fast, so you can still
plant now and get a nice show, and then next year,
just begin earlier. Sunflowers will entice a wider variety of
butterflies than others, so make sure to incorporate them in

(18:37):
your pots. Pamelas go to include lantanas, pentas, sun patients, begonias,
wishbone flowers, sunflowers, and zenias. Use only bagged potting soil
in your containers because it's loose and lightweight, retains moisture

(18:59):
and well. Pamela goes with Miracle Grow moisture control, potty mix.
Cultivating blossoms requires a steady supply of nutrients. She recommends
Dynamite Flour and Vegetable Food thirteen thirteen thirteen because it

(19:19):
supplies major nutrients nitrogen, phosphorus and potassium and micronutrients for
up to nine months. A few rules for flour combos.
If you aren't sure how big a plant will get,
put it in a pot by itself in sea. If

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you know, place the biggest grower in the middle and
arrange smaller ones around it. Make sure all of your
choices like the same conditions sun versus shade, moist soil
versus dry, and some of them won't end up happy.
Don't forget to invite options with striking leaves such as

(20:03):
yellow creeping Jenny persian, shield and dusty Miller to the
garden party. They are sure to please the eye with
the non stop colors of their foliage. Will deer eat
your blooms absolutely unless you find a way to stop them.
You can spray them with a deer repellent, put up

(20:26):
a protective fence, or even resort to buying plastic flowers
from the thrift store. Pamela frowns on the latter, Do
plant these at home. Beckon butterflies with Pamela's favorites, and
here is her list. Lantana, dragon wing, canary wings and

(20:49):
whopper begonias, blue fan flower, blue salvia, sun patients and
new guinea in patients, yellow shrimp plant, blue pink and
yellow wishbone flowers, bat faced cape monarch, magic ageratum, yellow

(21:13):
melan podium, unbelievable, brown eyed girl sunflower, yellow creeping Jenny,
persian and shield, dusty Miller, and dill food for swallowtailed caterpillars. Next,

(21:33):
baking with Nana. My sweetest memories were made in my
grandma's Georgia kitchen. One of the things I'm most thankful
for about my childhood is that we lived in the
same town as my Mama's parents. They came to every
piano recital, choir performance, award ceremony, and even a few

(21:56):
sporting events I reluctantly tried as a child. I quickly
learned sports that were not my strong suit and I
should stick to more artsy endeavors. I went out to
eat with Papa on Tuesday nights and played bingo with
Nana at the country club on Thursdays. So many of
my happiest moments involved the two of them, But my

(22:17):
most cherished memories are the ones from their house. I
spent many Friday nights over at Nana's and Papa's. I
can remember waking up to the smell of bacon frying
and grits bubbling on the stove every time I made
bacon at my own house now, which has original heart
pine flooring like Nana and Papa's house did. There's something

(22:41):
about the smell that takes me back to Saturday mornings
on Face and Road. The golf channel would always be
playing in the background. The soft claps were the soundtrack
of our slow saturdays. We'd played out in the yard
or in the playhouse Papa had just built for his
three grandchildren. While Nana made a lunch of pimento cheese, salad,

(23:05):
fried chicken, and sliced tomatoes. In the afternoons, we crowded
around the breakfast table to make tea cakes or to
make potholders on antique red metal looms. Nana taught me
how to cross stitch and tat. Papa taught me how
to hit a golf ball and drive a lawnmore so,

(23:26):
much of who I am today is because of afternoons
with them. Papa passed away a few years ago, and
there isn't a day that goes by that I don't missing.
I'm lucky enough to get to see Nana every time
I go back home to Moultrie, and I'm even luckier
that she reluctantly agreed to come to Birmingham to cook

(23:48):
with me in my own kitchen for a photo shoot.
We made tea cakes, still one of my favorites from
her recipe collection. While she loves to cook, it took
a few glass bottled Coca colas to convince her to
smile for the camera. I'll forever be thankful for the

(24:08):
chance to capture that afternoon Forever in my new cookbook,
My Southern Kitchen she might not admit it, but she
had almost as much fun as we used to on
our treasured saturdays together. And here's the recipe for Nana's

(24:28):
tea cakes. Active time twenty minutes, total time fifty minutes.
Makes about four dozen cookies. The ingredients are three and
one half cups all purpose flour, two cups granulated sugar,
two teaspoons baking powder, one teaspoon kosher salt, one cup butter,

(24:51):
cut into one half inch pieces at room temperature, two
large eggs lightly beaten in one tablespoonanilla extra preheat oven
to four hundred blind two baking sheets with parchment paper.
Whisk together flour, sugar, baking powder, and salt and a

(25:12):
large bowl. Add butter pieces to bowl. Mix with hands,
pinching butter into the flour mixture with your fingers until
it resembles chunky wet sand. Add eggs and vanilla into
flour mixture and mix well with hands until dough comes
out together in a smooth ball. Row the dough about

(25:36):
one tablespoon at a time, into gumballs sized balls, and
place on prepared baking sheets about one inch aparts. Bake
seven to nine minutes, or until lightly golden brown and
set rotating baking sheets. Halfway through. Let's cool completely on
wire racks about twenty minutes. That's a reci for Nana's

(26:01):
tea cake and the name of that book was My
Southern Kitchen by ivy Odom. Two takes on tea Cakes.
Although I followed her handwritten recipe card exactly during the
photo shoot, Nana couldn't stop herself from telling me I

(26:22):
was doing it all wrong. The recipe card gives two
different instructions. Option one, roll the dough into balls about
the size of a gumball and placed on a baking sheet,
or option two, row the doll and use a small
round cutter or shot glass to cut the cookies. The
problem is that these two methods give very different results.

(26:47):
One is thinner and more wafer like, the other is
thicker and chewier. Growing up, we always rolled and cut
our teacakes, but the thinner ones got a little too
crisp for my life. When I tried the gunball method,
I much preferred the shoe or your cookie, so that's
what I called for in this recipe. However, when I

(27:13):
started forming the gunballs during the photo shoot, Nana immediately
took over and said the thinner rolling pin method was better.
If you look at the photos, you can see us
each doing them in our own way. We had everyone
on set try them and it was split on which
style of cookie people flavored favored. According to her, my

(27:35):
version isn't a true tea cake, but it does taste good.
Since we couldn't agree, I'll let you all decide which
you like best. This concludes Women's World for today. Your
reader has been Rosebery. If you have any questions, comments,
or suggestions about this program, please call us in our

(27:58):
Lexington studios at eight five. I've done four two two six,
three nine zero. Thank you for listening, and please stay
tuned for continued programming here on RADIOI