uptown magazine june 2008

june

.08

hELEN aDAMS rEALTY

VISIT OUR WEBSITE TO SEE ALL OPEN HOUSES

helenadamsrealty.com1.866.534.9745OFFICES IN: ELIZABETH BALLANTYNE LAKE NORMAN

& SEARCH OVER 35,000 HOME LISTINGS!

UPTOWN

PLAZA VU From $190’sAll end-unit condos in the heart of Midwood

on The Plaza w/ 10-16 ft. ceilings.

SKYBRIDGE TERRACE From $100’sUrban condos with skybridge terraces

& amazing skyline & treetop views.

DILWORTH WALK From 200’s1 & 2 bedroom flats next to East Blvd. w/ 10 & 9 ft. ceilings, exceptional detail.

701 NORTH CHURCH From $500’s ROYAL COURT From $200’s

DILWORTH DILWORTH WESLEY HEIGHTS MIDWOOD

2033 Lyndhurst Ave. $734,900Sharon Blalock / MLS# 768447

MASON OAKS From 500’sDistinctive & Charming single family homes from $500’s nestled among giant oak trees.

BELLE TERRE VILLAGE From $39513 townhomes, each with a unique

and spacious floor plan.

MIDWOOD COTSWOLD

3607 Beatties Ford Rd. $1,100,000James Scruggs / MLS# 765270

UPTOWN

5335 Sunbury Ln. $689,555Anne Brade / MLS# 770990

COTSWOLD

3509 Oakwood Ave. $484,900Caroline Jackson / MLS# 768622

ARTS DISTRICT

2613 Shenandoah Ave. $524,900Charmaine Kolander / MLS# 738260

CHANTILLY

2416 Laburnum Ave. $535,000Christina Provett / MLS# 760459

CHANTILLY

729 8th St. $552,000James Scruggs / MLS# 758092

UPTOWN

230 S. Tryon St. #809 $452,000Kim Walton / MLS# 739289

UPTOWN

1418 Plaza Rd. $379,000Mya Bailey / MLS# 740649

MIDWOOD

300 W. Fifth St. #731 $465,000David Abernethy / MLS# 742434

UPTOWN

416 Queens Rd. #21 $490,000Kymberly Belk / MLS# 758779

MYERS PARK

371 W. 7th St. $509,000Chris Herron / MLS# 770316

UPTOWN

617 W. McNinch St. $320,000Kevin Thompson / MLS# 720831

UPTOWN

979 W. Hill St. #301 $320,000Charlie Adams / MLS# 768058

UPTOWN

DILWORTH

Virtual Tour Virtual Tour Virtual Tour Virtual Tour

2220-J Roswell Ave. $399,500Kim Walton / MLS# 752470

MYERS PARK

Virtual Tour127 N. Tryon St. #307 $385,000

Teresa Saber / MLS# 754576

UPTOWN

Virtual Tour

ELIZABETH

LAUREL RIDGE From $200’sAll brick townhomes in exceptional location. 7 floor plans with garages.


CHANTILLY

Virtual Tour

FABULOUS CITY VIEWS. THAT’S A PLUS.

COMING SOON. COOL NEW HIGH-RISE CONDOS IN CHARLOTTE’S THIRD WARD.

MOVE IN EARLY 2009.

REGISTER TODAY. catalystcharlotte.com

Prices and availability are subject to change without notice.

hELEN aDAMS rEALTY

We Provide the Highest

Responsiveness. Consistency.Accountability. Reliability.

Level of Personal Service.

VISIT OUR WEBSITE TO SEE ALL OPEN HOUSES

helenadamsrealty.com1.866.534.9745OFFICES IN: ELIZABETH BALLANTYNE LAKE NORMAN

& SEARCH OVER 35,000 HOME LISTINGS!

UPTOWN

PLAZA VU From $190’sAll end-unit condos in the heart of Midwood

on The Plaza w/ 10-16 ft. ceilings.

SKYBRIDGE TERRACE From $100’sUrban condos with skybridge terraces

& amazing skyline & treetop views.

DILWORTH WALK From 200’s1 & 2 bedroom flats next to East Blvd. w/ 10 & 9 ft. ceilings, exceptional detail.

701 NORTH CHURCH From $500’sNew brick townhomes in 4th WardNew brick townhomes in 4th Ward

w/ private elevators & rooftop terraces.w/ private elevators & rooftop terraces.

ROYAL COURT From $200’sNew condos with all the upgrades in a New condos with all the upgrades in a

prime location, blocks to Uptown.prime location, blocks to Uptown.

DILWORTH DILWORTH WESLEY HEIGHTS MIDWOOD

2033 Lyndhurst Ave. $734,900Sharon Blalock / MLS# 768447

MASON OAKS From 500’sDistinctive & Charming single family homes from $500’s nestled among giant oak trees.

BELLE TERRE VILLAGE From $39513 townhomes, each with a unique

and spacious floor plan.

MIDWOOD COTSWOLD

3607 Beatties Ford Rd. $1,100,000James Scruggs / MLS# 765270

UPTOWN

5335 Sunbury Ln. $689,555Anne Brade / MLS# 770990

COTSWOLD

3509 Oakwood Ave. $484,900Caroline Jackson / MLS# 768622

ARTS DISTRICT


CHANTILLY

2416 Laburnum Ave. $535,000Christina Provett / MLS# 760459

CHANTILLY

729 8th St. $552,000James Scruggs / MLS# 758092

UPTOWN

230 S. Tryon St. #809 $452,000Kim Walton / MLS# 739289

UPTOWN

1418 Plaza Rd. $379,000Mya Bailey / MLS# 740649

MIDWOOD

300 W. Fifth St. #731 $465,000David Abernethy / MLS# 742434

UPTOWN

416 Queens Rd. #21 $490,000Kymberly Belk / MLS# 758779

MYERS PARK

371 W. 7th St. $509,000Chris Herron / MLS# 770316

UPTOWN

617 W. McNinch St. $320,000Kevin Thompson / MLS# 720831

UPTOWN

979 W. Hill St. #301 $320,000Charlie Adams / MLS# 768058

UPTOWN

DILWORTH

Virtual Tour Virtual Tour Virtual Tour Virtual Tour

2220-J Roswell Ave. $399,500Kim Walton / MLS# 752470

MYERS PARK

Virtual Tour127 N. Tryon St. #307 $385,000

Teresa Saber / MLS# 754576

UPTOWN

Virtual Tour

ELIZABETH

LAUREL RIDGE From $200’sAll brick townhomes in exceptional location. 7 floor plans with garages.


CHANTILLY

Virtual Tour

FABULOUS CITY VIEWS. THAT’S A PLUS.

COMING SOON. COOL NEW HIGH-RISE CONDOS IN CHARLOTTE’S THIRD WARD.

MOVE IN EARLY 2009.

REGISTER TODAY. catalystcharlotte.com

4 uptown www.uptownclt.com

as green as nature intended

as organic as it gets

a full service langscape firm

specializing in large tree & evergreen installations

CALL TODAY FOR A FREE CONSULTATIONmobile

office chad@wilsonswildernesslandscaping comwilsonswildernesslandscaping com

RUSTY [email protected]

Office704.334.07721430 S Mint Street Suite 105A

where modern architecture breaks away from condo living

yourfind

element

Y O U R E L E M E N T

High performance, single-family residences

10 to 15 foot ceilings

Covered parking

Secure outdoor living spaces

2300 to 3000 sf

Upper $400’s to upper $500’s

Green buildings with HBH

and Energy Star certifications

L I V E I N

WHERE MODERN ARCHITECTURE BREAKS AWAY FROM CONDO L IVING

E L E M E N T A T C R A I G A V E N U E

O N LY 6 R E M A I N I N G U N I T S

June Issue 08.indd 4 5/28/2008 10:31:51 PM

5uptownwww.uptownclt.com

as green as nature intended

as organic as it gets

a full service langscape firm

specializing in large tree & evergreen installations

CALL TODAY FOR A FREE CONSULTATIONmobile

office chad@wilsonswildernesslandscaping comwilsonswildernesslandscaping com

RUSTY [email protected]

Office704.334.07721430 S Mint Street Suite 105A

where modern architecture breaks away from condo living

yourfind

element

Y O U R E L E M E N T

High performance, single-family residences

10 to 15 foot ceilings

Covered parking

Secure outdoor living spaces

2300 to 3000 sf

Upper $400’s to upper $500’s

Green buildings with HBH

and Energy Star certifications

L I V E I N

WHERE MODERN ARCHITECTURE BREAKS AWAY FROM CONDO L IVING

E L E M E N T A T C R A I G A V E N U E

O N LY 6 R E M A I N I N G U N I T S


8 uptown www.uptownclt.com 704.332.4008. centrocityworks.com

This exciting new mixed-use development in the First

Ward is bounded by Sixth, McDowell and Seventh

streets. The residences are dramatic and open loft-style condos in three distinctive

buildings – Quad, Ledge and (coming soon) the 18-unit

Row. All within walking (not hiking) distance of the arena,

trolley and night clubs.Starting in the low

$200,000s

In the center of everything, just two blocks from Trade & Tryon square. These luxury

high-rise condos feature fl oor-to-ceiling windows and upscale amenities, including a seventh-fl oor pool terrace,

an exercise center – and Pierre Bader’s PRESS wine

bar and restaurant (note to busy self: in-the-building delivery is available, too).

Starting in the high $200,000s - $600,000+

Tucked into the historic neighborhood of Dilworth, TreHouse condos combine

the peaceful ambiance of an established residential area with open living spaces and cutting-edge features – all located just a Blackberry’s

throw from uptown’s energy and entertainment. It’s what

we cleverly like to call the best of both lifestyles.

Starting in the mid $100,000s

NO ONE BRINGS YOU THE CITY LIKE CENTRO.

JR lives!! And he was in town to auction off a bundle of goodies to benefit CPCC Performing Arts and The Harvest Center. Larry Hagman, star of “I Dream of Jeannie” and “Dallas” was the master of ceremonies for the evening and he gave until it hurt by offering his wife’s 1992 red Ferrari as a raffle prize to the 200+ attendees.

noel and preston hagman

words: steve somloi

l to r: tony zeiss, cliff cameron, larry hagman, mark erwin

larry hagman & christina overcash

live auction of the hagman ferrari


9uptownwww.uptownclt.com 704.332.4008. centrocityworks.com

This exciting new mixed-use development in the First

Ward is bounded by Sixth, McDowell and Seventh

streets. The residences are dramatic and open loft-style condos in three distinctive

buildings – Quad, Ledge and (coming soon) the 18-unit

Row. All within walking (not hiking) distance of the arena,

trolley and night clubs.Starting in the low

$200,000s

In the center of everything, just two blocks from Trade & Tryon square. These luxury

high-rise condos feature fl oor-to-ceiling windows and upscale amenities, including a seventh-fl oor pool terrace,

an exercise center – and Pierre Bader’s PRESS wine

bar and restaurant (note to busy self: in-the-building delivery is available, too).

Starting in the high $200,000s - $600,000+

Tucked into the historic neighborhood of Dilworth, TreHouse condos combine

the peaceful ambiance of an established residential area with open living spaces and cutting-edge features – all located just a Blackberry’s

throw from uptown’s energy and entertainment. It’s what

we cleverly like to call the best of both lifestyles.

Starting in the mid $100,000s

NO ONE BRINGS YOU THE CITY LIKE CENTRO.


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Call us about our Mother’s Day

Specials!

The finest offerings from our Uptown retailers.

McGill Garden McGill Garden Shoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryShoppe & GalleryEnglish container gardens in

frost resistant glazed pottery. Visit for spectacular springtime blooms, unique garden sculpture and our new international herb garden. McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden McGill Rose Garden 940 North Davidson St.940 North Davidson St.940 North Davidson St.940 North Davidson St.940 North Davidson St.940 North Davidson St.

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The Bee Man Candle Co.The Bee Man Candle Co.The Bee Man Candle Co.The Bee Man Candle Co.Inspired by nature’s simplic-ity, Artist Bruce Winn offers

his unique designs in our locally made candles and pottery available exclusively at The Bee Man Candle Co.

Om SpaOm SpaEnjoy the healing properties of a therapeutic massage.

The Royal GardensThe Royal GardensThe Royal GardensThe Royal GardensThe Royal GardensThe Royal GardensThe Royal GardensThe Royal GardensThe Royal GardensThe Royal GardensThe Royal Gardens Charlotte’s finest col-lection of unique home and

garden décor and accessories.

The Royal GardensThe Royal Gardens1733 E. 7th St.1733 E. 7th St.1733 E. 7th St.1733 E. 7th St.1733 E. 7th St.1733 E. 7th St.1733 E. 7th St.1733 E. 7th St.704.334.3764704.334.3764704.334.3764704.334.3764704.334.3764704.334.3764704.334.3764

Yoga OneYoga OneYoga OneYoga OneLululemon sportswear is perfect for the sporty fashionista

and is available in several styles and colors. Pick up your fashion statement at Yoga One.

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Call us about our Mother’s Day

Specials!


uptown

North Carolina native Ryan Sumner is Creative Director of Fenix Fotography. Though Sumner’s been shooting in the Queen City profession-ally for years, he spent nearly a decade as a designer at the Levine Museum until he set up his studio last year in NoDa’s historic Highland Mill. Thismonth, Ryan shot our pics for the “The Seen”, “The Life”, and our conversation piece.

Sheila Saints is a veteran journalist. Her most recent work was published in “Making Notes: Music of the Carolinas.” Her love of nature started early when she and a friend planted a seed in a neighbor’s backyard to see if it would sprout. That mighty maple still stands, casting dappled shade upon the child-hood home where her dreams took root.

Ceily Hamilton has been editing Uptown since 2005. She believes everybody makes mistakes.

name: Little Shiva

species: mutant

here for: the smell of ink on paper

interests: juxtaposi-tion, transformation,mystery, clarity, theprocess of becoming, images and design

contributions tothis issue: table ofcontents

website:littleshiva.com

All the things Zoë Balsamo is, orga-nized, fashionable and on time, are all the things our editor is not. That’s why as the Director of Sales she has made such a positive impact in such a short period of time. Zoë has made Plaza Midwood her home and her new husband Sal has made an honest woman out of her. If you’re lucky enough to get a call or visit from Zoë, make sure you make the meeting--you’ll be glad you did.

Sheri Joseph is a true Uptown mama. If she isn’t chasing after her two young sons, Sheri is writing for our blog, working on her first book, volunteer-ing, or hanging out with her husband, MJ. She is originally from Texas and knows the best Texas ribs and margaritas in town can be found at her house. When she’s not scouring the city for her next article she can be found at home eating bon-bons with her children locked in a closet.

uptown

*


Rockville, Wadmalaw Island Rockville, Wadmalaw Island Offered at $1,050,000

Prices and availability are subject to change.

Discover the exceptional lifestyle Charleston’s

unique sea islands have to offer. Whether you want to

live on the oceanfront, on a golf course, with deep

water, marsh, or other water views, St. Johns Properties

will help you nd your dream home. nd your dream home.

W A D M A L A W J A M E S I S L A N D S E A B R O O K J O H N S I S L A N D

TTHE HE HE BBEACH AT EACH AT EACH AT EACH AT EACH AT EACH AT EACH AT

YYOUR OUR OUR OUR DDOORSTEP OORSTEP OORSTEP OORSTEP OORSTEP OORSTEP OORSTEP OORSTEP

1884 SEABROOK ISLAND PARKWAY, SEABROOK ISLAND, SC843.768.9111 WWW.SAINTJOHNSPROPERTIES.COM 800.763.7653

To learn about all our homes, homesites, and villas, please visit www.saintjohnsproperties.com

Seabrook IslandOffered at $2,395,000

Celina Marann Mincey is an emerg-ing artist in many forms. She is the edi-tor of Central Speak, a community magazine. As a singer/songwrit-er, she is beginning to perform locally while completing an album in the studio. Captur-ing people with a lens as well as words, Celina is a freelance photographer and dabbles in oil paint-ing. This month Celina traveled all the way to Romania just for your reading pleasure--and her brother’s wedding.

Jim McGuire has been doing com-mercial and fashion photography as well as video since 1986. Clients include fashion designer Otilio Salazar, GQ and Mod-ern Bride. His work has been printed in Japan, Italy, Venezu-ela, Turkey and Hol-land. Jim has lived in Plaza Midwood since 1985 and is known for throwing outrageous parties. To top it all off, he’s a father, too! See Jim’s photogra-phy in this month’s fashion layout and at jimmcguire.com.

Writer and Editor David A. Moorehas more than 15 years of journalism experience. In addi-tion to his work with “Elmwood Park” for Uptown Magazine, Moore has written for Atlanta Magazine and Creative Loafing, to name a few. He’s interviewed such personalities as John Travolta and Melissa Etheridge, among many others. In years past, he’s worked as an editor for such pub-lications as Jezebel, Q-Notes and Southern Voice.


Emily Nolan is im-mersed in life. She was raised in the weird and wonderful city of Asheville but can now be found in NoDa here in Char-lotte. She enjoys food and everything relat-ed, which makes her the perfect fit for the Culinary Arts program at Johnson & Wales University. When she is not cooking, eat-ing or writing about food she is probably with Josh, Casper or Leah living a life of mischief. This month Emily explores the wild world of Mead.

Originally from At-lanta, Joey has made Charlotte his home for 6 years now. His ‘hood roots and cur-rent uptown lifestyle allow him to relate to just about everyone As fashion editor of Uptown Magazine Joey gets to combine all of this into one fun package and strives to bring you some-thing fresh, fun, and inspiring monthly. You can find Joey and his constant companion, Bamboo, at J Studio in South End.

Paul Rousso – A visual master who can concept it, design it, sell it, draw it, shoot it, print it, paint it, crop it, flop it, and hang it as good or better than any human on the planet. (And always on time.) Paul created the cover this month. You can view his other work around town at the Convention Cen-ter, Bobcats Arena, Mimosa Grill, Harpers Restaurants and other venues. Or check out his work at paulrous-sostudio.com.

Chris Wooten is a de-signer, artist, builder of tree houses, father, and avid traveler who is known for a neuroti-cally meticulous atten-tion to detail. Since the 1990s, Chris has been designing print and interactive solu-tions with zeal! Modry Design Studio was born after he hooked up with his partner in 2003. For now the company is firmly rooted in NoDa. If you want to talk design, stop by their studio. ModryDesignStudio.com

Charlotte native Matt Kokenes is no strangerto the media sales business in the Queen City. As thenewest memberof the team atUptown Magazine,Matt’s focus is onensuring thatour advertisersachieve outstanding results. Matt’s an avid gardener on week-ends; some say he has a serious green thumb. While his skills in the garden are remarkable, though , it’s helping grow businesses that he really enjoys.

*


6700 Fairview Road #430Luxury penthouse in the heart of South Park. Wide plank hardwood floors, de-tailed molding, and 2 large patios.$1,095,000

1421 Pecan AvenueBeautifully renovated 4 bedroom home with full basement.$749,000

415 N. Church Street #316One of a kind condo located in Uptown Charlotte. Complete with 2 master bedrooms and full kitchen. $799,500

www.hmproperties.com | 704-552-9292

Susan May 704-650-7432

Susan May 704-650-7432

Susan May Emily Zarbatany704-564-2693Emily Zarbatany704-564-2693Emily Zarbatany Stacey Stolar

704-400-1539Stacey Stolar

704-400-1539Stacey Stolar

7104 Old Providence Road5 BR, 3.1 BA. Master bedroom located on main with sitting room. Kitchen features granite countertops and stainless steel appliances.$699,000

518 Clarice Avenue #307Spacious new 2 bedroom, 2 bath condo in historic Elizabeth from the $220’s

135 Altondale AvenueBeautiful European style home with front guest house. 5 BR, 5.1 BA. Fabulous for entertaining.$1,495,000


URBAN LIVING NEWSLETTERBROUGHT TO YOU BY:

urban realty

Looking for a home in central Looking for a home in central LCharlotte? Have you discovLCharlotte? Have you discovL -ered prices that are either out Lered prices that are either out Lof your range, higher than Lof your range, higher than L

you want to pay, or will put you in a smaller home than you want? Consider Wilmore, Dilworth’s little sister. I’ve worked in Wilmore for years, love the neighborhood, and have lots of friends that live there. Proximity is fantastic, South Boulevard, and all the great ameni-

ties of SouthEnd, is the dividing line between the Dilworth and Wilmore. Both are located just a short mile or so from the middle of uptown, both have great tree-lined streets, and both have original craftsman bungalows, brick quads, and small neighborhood businesses mixed in. The main dif-brick quads, and small neighborhood businesses mixed in. The main dif-brick quads, and small neighborhood businesses mixed in. The main difference between the two is pretty substantial though: since Wilmore is still considered “up and coming”, the prices are about $100/foot lower than Dilworth! Considering the location, quality of housing, and speed at which the neighborhood is changing, this difference isn’t likely to be around for long – so now is the time to get a great deal in Wilmore. I still talk to people who tell me: “I wish I would have bought in Dilworth when…”

Now I’m not taking anything away from my beloved Dilworth – my home for 10 years, just that comparatively speaking, Wilmore is the deal right now! I’ve been working in Wilmore for about 8 years and the speed at which it has changed has been astounding. The proximity to Uptown has been the main driving factor, and great homes priced less than comparable ones just around the corner have drawn in a lot of newcomers – dozens of my friends call Wilmore home and it looks like we might be doing the same soon.

CONTACT SCOTT LINDSLEY FOR ANY REAL ESTATE [email protected] // 704.906.1645

PRICE COMPARISON: WILMORE vs. DILWORTHConsider this: the lowest price home in Wilmore right

now…$104,000, highest is $597,000. Same stats for Dilworth, $274,000 up to $1,499,000. For improved, updated homes you’ll pay around $200/foot in Wilmore, in Dilworth around $300. This can be quite a return if Wilmore prices continue to climb closer and closer to matching big brother Dilworth. “Fixer-upper” homes in Wilmore are still available under $200,000 – put in the sweat equity and build your dream home!QUALITY OF HOMES

The quality that many renovators and builders are putting into their Wilmore homes easily rivals those in other similar neighborhoods. Expect the beautiful original features like hardwood floors, heart-of-pine

floors, fireplaces with ornate mantles, and high ceil-ings. Add modern touches like granite counter-tops, custom wood cabinets, full tile bathrooms, and high-end fixtures and you have the typical renovated home.WALKABLE AMENITIESWilmore is also home to the shopping, gallery, and restaurant rows of Southend. If you tire of the night-life right in the neighborhood, hop on the light rail –

there is a stop right at West and East Blvd – and head uptown. For a buck thirty you’ll end up right in the middle of everything in 5 short minutes! With just a bit of extra walking you are also right around the corner from Latta Park in the heart of old Dilworth. Basketball courts, kids water play areas, and permanent picnic and cookout spots are scattered throughout this beautiful park.MULTI-FAMILY

Wilmore has a mix of multi-family mixed in as well, as is typical in this urban environment. Mixed use and condo buildings are planned between Camden Road and Tryon Street, and apartments are on the way for those that aren’t ready to buy just yet. Wilmore Walk, a townhome community by Blvd Centro was completed a couple of years ago and 2 story units are still in the very low $200’s.

If you haven’t heard of or seen Wilmore, and are looking to live close to uptown on one of Charlotte’s ring ‘hoods, it is certainly worth considering. From small cozy bungalows, to new 2500 – 3000+ SF homes, to small urban flats and condos – you have quite a range to choose from! Want a tour of the ‘hood? Just give us a call, we’d be delighted to show you around.

PENTHOUSE! 230 S. TryON

UPTOwN’S PrEmiEr lUxUry

cONdO TOwEr – 1900 SF w/250

SF PrivaTE TErracE, dUal

FirEPlacES, cOmPlETE cUSTOm

bUild-OUT $1,150,000

FrEEdOm Park - dilwOrTH

GrEaT HOmE jUST OFF EaST

blvd 2100 SF, 3 bEdS, 2 baTHS,

2 FirEPlacES, FENcEd yard

$565,000

NEw cONSTrUcTiON

iN SOUTHENd / wilmOrE –

2.5 STOry 3000 SF, 3 Or 4

bEdrOOmS, HiGH cEiliNGS,

HardwOOdS, FirEPlacE awESOmE

HOmE aT $565,000

NEw cONSTrUcTiON iN SOUTHENd

/ wilmOrE – 2.5 STOry 3000

SF, 3 Or 4 bEdrOOmS, HiGH

cEiliNGS, HardwOOdS, GrEaT

cOrNEr lOT

$565,000

wilmOrE

cUTE bUNGalOw aPPrOx. 1800

SF, 3 bEdS, 2.5 baTHS, amaziNG

laNdScaPiNG

$399,000

dilwOrTH rOad

TOP TO bOTTOm rENOvaTiON, 2.5

STOry, 4500 SF, 5 bEdrOOm, 3.5

baTHS – walk TO laTTa Park aNd

EaST blvd!

$1,399,000

special promotional section

If you’d like to discuss getting your property SOLD or finding your next home, give us a call – we do get results! Below are Just a handful of our listings – Urban Realty Premier Properties

LIVING IN SOUTHENDSince Wilmore is still considered “up and coming”, the prices are

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Editor/PublisherTodd Trimakas

AdvertisingZoë BalsamoMatt Kokenes704.340.8130

Contributing Editors

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LEttER fROM tHE EDitOR

Are our efforts improving or harming the environment in which we live? Are we moving in the right direction or blindly speeding the wrong way? Even with the best intentions I have my doubts. I’m no rocket scien-tist, and all my higher math is done on a $2 calculator, but shouldn’t we be seeing a reduction in air pollution in the summer months when it typically gets so bad? If there are more folks driving more efficient cars, recycling more and using less, shouldn’t we be better off, and shouldn’t we be seeing the effect?

In other words, is green always black and white?

Take the Toyota Prius, a marvel of gas and elec-tric automotive efficiency. Many consider this ride the shining light compared with all that is wrong in our gas-slurping carbon- belching society. Buy this angel on wheels and each mile you drive deposits one token into your love-the-world karma bag. It feels good just writing about it. However, with just a tiny bit of inves-tigation a bit of soot begins to appear on this angel’s dress. According to Argonne (a US Department of Energy research facility), it takes approximately 1,000 gallons of carbon-spewing gasoline to manufacture one Prius. Seems like an awful big nut to carry, even in a Prius.

The alternative? Recycle a 1994 Geo Metro XFi, which gets the same gas mileage as a Prius and the

original owner has already taken responsibility for its manufacture thereby saving you and the environ-ment those 1,000 gallons of gas. Sure, a “visualize whirled peas” bumper sticker won’t look as good on the Metro as on the Prius, but we’re concerned with the environment, right?

The other worrisome environmental indicator that glows in the night is the use of electricity as a green alternative in everything from lawn mowers to transportation. The greenness of these alterna-tives, according to most, is almost indisputable. I’ve plugged in many an appliance and have yet to smell a hint of noxious exhaust emanating from the outlet. But I also believe that because the consumer is one step removed from the process it appears to be clean even though the production of electricity in the US is mainly a coal- based operation and, according to the UN’s Kyoto Protocol, coal is the biggest contributor to global warming.

The dirty alternative? Keep using electricity to power everything from margarita makers to Lynx

trains, but make it with nuclear power. Yep: Three Mile Island and Chernobyl-melting nuclear power. Nuclear power is 520 times cleaner than coal-burning plants and just 94% cleaner that the next best fossil fuel alternative, natural gas. Maybe if I started mak-ing “Hug a Nuke” t-shirts and selling them at Ben and Jerry’s it would seem greener.

I just hope that the green movement doesn’t fall from our collective consciousness and into a waste basket along with SARS, the West Nile Virus, and shark attacks, but honestly serves as something to keep us from becoming a global Easter Island floating through space.

~Todd [email protected]

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You try to dress green, right? You’ve worn your hemp shirt even after your stoner cousin lit it up and tried to smoke it. That’s dedication, man. Are there choices for the chic, active and green? There’s a nice balance in Lululemon Athletica, yoga-inspired athletic wear made by those socially and environmentally conscious Canadians (they don’t just make beer? who

knew?). We catch up with Lululemon’s commu-nity coordinator, Ashley Kaufman, who makes sure Charlotte’s athletic elite are dressing up to par and in the green.

SJ: Lululemon has some rockin’ clothes (I have some), but what about them is “green”?AK: This company is really forward-thinking. It was founded by Chip Wilson, who took up yoga and realized there needed to be better clothing out there for active people. Lululemon was built on core values, and those values aren’t just lip service; they translate into everything we do.

SJ: Okay, fine. But you’re a marketing person and “eco-friendly” is just a buzzword for a lot of companies.AK: My job has less to do with marketing Lulu-lemon and more to do with creating relationships with the people in the Charlotte community. We have yoga classes here at the showroom on Sat-urday mornings taught by instructors [from] area studios, and we’re involved in meeting people who are physically active and getting them to try our clothing. At Lululemon, we make clothes that help people live healthier lives, and a close relationship within the community is vital for success.

SJ: So, tell me what’s so “green” about Lulu-lemon.AK: We have a company-wide goal of eliminating waste—not just reducing it, but eliminating it to 95% zero-waste in all departments.

SJ: How does that translate into your daily work environment here in Dilworth?AK: One example is, we hold events here at the showroom and use only recyclable cups and plates, and since there isn’t any recycle pick-up at the shopping center, we take turns taking the used items and recycling them at our homes. This is something small, but it makes an impact

and helps us to reach the waste-elimi-nation goals. As employees, we see the commitment to eliminating waste as part of our lives not just when we’re at work, so we take steps to do it at home, too.

SJ: What about holiday packaging? There’s a mother lode for ya.AK: Lululemon had a very successful holi-day packaging line this past year with our combo bag/box that could be put right under the tree. It was 100% recyclable and had soy ink. Of course, we give reusable shopping bags to all our cus-tomers throughout the year. They’re great for grocery bags. I always try to make sure I’ve got them in my car.

SJ: What products in the Lu-lulemon line are “green” and eliminate waste?AK: We use the extra scraps of the Luon material (their signature fabric) for headbands and underwear; we sell our organic cotton line of cloth-ing; a lot of our designs are re-versible, making two pants in one pair—thereby eliminating waste—and we sell our own environmen-tally friendly eco yoga mats.

SJ: Lululemon’s founder, Chip Wil-son, has said, “We’re pretty holistic. We’re not fanatic, corporate socially responsibility people, but our thing is to always do the right thing.” Does that translate to you as an employee in your daily life, or is he just a freaky surfer dude?AK: It absolutely translates into daily life as an employee. This company is very transparent in the way they communicate with us about what’s going on: from the factories worldwide where the clothes are made, to the goals we set in our personal and professional lives. Lululemon is forward-thinking and that’s what it takes to make a difference.

You can reach Sheri at: [email protected]

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Have it All!Even if you’ve been barely con-scious, you’ve realized the Char-lotte region and beyond have been under serious drought conditions for a while. A lush lawn and beauti-ful landscaping take a back seat to being able to shower, but do they have to? Not if you ask Chad Wilson of Wilson’s Wilderness

Landscaping, Charlotte’s premier organically- and biologically-based landscape company. Wilson is full of info and ideas to keep your outside areas as green--and as “green”--as possible.

SJ: What’s the difference between your type of landscaping and traditional landscaping?CW: I think it’s our desire to have landscape as sustainable as it can be with minimal use of water. We amend the soil by trying to mimic a forest with all biologically organic material, we use water cis-terns so we re-use rain water, and focus on native plantings.

SJ: Why did you decide to go the “green” way?CW: My partner and brother Chris just felt like it was the right thing to do. At the end of every day, we feel like we’ve done something beneficial for the earth, the local community and, in the end, the global environment.

SJ: Why should a customer in the market for land-scape design go green? Are there benefits to the customer as well as the earth?CW: There are a lot of benefits. For example, did you know that when you use the average fertilizer for your lawn and garden, it is made with petro-leum products which leech salts into the groundwa-ter, changes the matrix of the soil system and then has to be reapplied? The fertilizers and grass seeds we use are natural and beneficial for the earth and your wallet as well. The Eco Lawn Fescue blend provides a cost savings to the customer, because over 10 years you will save about $6500 in water and care costs [over] the average grass seed. It is drought resistant so it doesn’t need to be replaced in circumstances similar to the drought we’re experiencing.

SJ: If you want to plant “green” but don’t have the cash to hire a pro, what are your suggestions?CW: A compost bin is a good place to start. They‘re

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inexpensive and give you an opportunity to use what would be waste in your yard. Rain barrels are also very easy to try--they allow a homeowner the chance to water regardless of restrictions. Organic fertilizers might have been higher in cost than traditional ones, but with petroleum prices getting higher, the costs have evened out.

SJ: Where can the people get the products you recommend?CW: We have a web site company, organiccaro-linas.com, that sells the worm casting fertilizer (worm poop!), beneficial fungus (mycorrhizae) and rain barrels to get you started with everything you might need to grow green.


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My friend Mary Ellen and her boy toy went with another couple on a weekend away recently. She’s a meat and potatoes (not to mention trans fats) kinda gal and she was charged with bringing the snacks. She and her man brought the usual fare: Oreos, Cheetos, Hershey bars, chips and hot dogs. The other couple seemed put off by the pur-

chases and brought their own organic alternatives. This was offensive to Mary Ellen and she called me after downing a few te-quila shots. “Who does that B*&^% think she is? Is she trying to tell me she’s better than me because she eats organic Oreos? Gimme a break.” I realized that night that Mary Ellen hadn’t given me just a drunk dial; she gave me a story idea. Let’s say you’ve changed your McDonald’s-shake-chug-ging ways and converted to organic eating. You feel like your sister Amber did when she found the vision of the Blessed Virgin in the bathroom stall at Arby’s. Completely reborn. But not everyone gets your vibe. Stacie Wentz, of the Home Economist Market on South Boulevard, has been in the health food biz for 20 years and she helps us bridge the gap.

SJ: So let’s say you’ve decided to go completely organic and you want to share your passion with your friends. Do you have any suggestions?SW: It’s kind of like religion. If a person is willing to try, you can offer them suggestions, but if they’re happy eating McDonald’s, don’t push it.

SJ: If you think your burger-eating, gun-toting, George-Bush-loving relatives might be open to trying an organic meal, what would you offer first?SW: I would make a typical meal with organic meat, potatoes and vegetables--something they might usually like to eat. I think once people taste the organic products out there, they won’t turn back. What you taste when you eat organic food is the real flavor of the food, with no additives or hormones.

SJ: If you’ve been invited to a barbecue this summer and still want to eat organic, should you just bring your own food?SW: Instead of bringing your own food, I would suggest you pre-pare something to share. Bring an organic meat to try and have the other guests taste it. You can explain the difference to people, but they’ll be able to taste it from the first bite.

SJ: What is the most accessible way for people to dip their toes into the organic food world?SW: I think that local farmers’ markets are the best way to discover a whole new world of not only organic, but local, produce. They’re typically less expensive than grocery stores, the close growing

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location reduces your carbon footprint on the environ-ment, and buying locally benefits the local economy. My favorite farm-ers’ market is on Yorkmont near the airport. There are all kinds of people there on an early Saturday morning. It’s very friendly and not intimidating.

SJ: Does the Home Economist sell local produce?SW: We sell only local produce; a lot of our pre-pared foods are from local vendors--even our honey is local. Everything is here for people to sample out so they can taste how good it really is.


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ou could say I’ve been a little slow to get aboard the “Go Green” bandwagon. Really slow, even. It’s not just that I don’t drive a Toyota Prius, or that I don’t bring my own canvas shopping bags when I buy groceries. I just started recycling two months ago, and still sometimes space out and let the water run while I brush my teeth. Hell, I know it’s old fashioned, but I think every visit to the toilet still warrants a flush.

I realize now, thanks to a persistent and growing multi-media campaign to “GO GREEN” that I am thoroughly un-green. I’m not even in the late majority group of green-goers, or even a late adopter. I’m a mere straggler left behind the green movement, and it’s high time for me to join team green and get in the game for the big win.

For years I’ve been a motorcycle enthusiast, but only re-cently have I been commuting to work on two wheels, and solely to avoid the regular thrashings at the pump. Out of financial necessity, my weekend toy has been pressed into service as daily transporta-tion. At 40 mpg, the savings are substantial, and as any rider will tell you, motorcycles have many other perks. They’re sexy, easy to park, and fast. The power at your fingertips is as incredible as the sensa-tion of the wind in your face. Put simply, motorcycles are a whole lot of fun.

But are motorcycles green? The thought first occurred to me as I prepaid $15 for a few gallons of premium (more than a week’s worth of fuel for my ride) on pump 7. As if on cue, the guy with the Suburban on pump 6 lamented his $75 investment in petrol and it hit me like a chromed out custom Harley-Davidson: motor-cycles must be green. How could they not be?

Basic math proves that I’m no longer an eco-insensitive villain, but a champion of the green cause; even a role model for others seeking to join the green movement. It’s simple, really. If I get 40 mpg and Suburban Guy gets 12 mpg, and we both have a 5-mile ride into work, which one of us is giving old mother earth the beat-ing of her life? He is, of course

But it’s not that simple (it never is) and after 20 minutes of Google research the wind that had filled my forest green sails died out. You see, while gasoline powered bikes can achieve amazing gas mileage, some up to 70 mpg, it seems they create more damaging pollution than most gas- guzzling SUV’s. According to the EPA, an average motorcycle releases 20 times more pollution per mile than a new car, and produces 90 times the hydrocarbons per mile of a typical passenger car.

While passenger cars and trucks have been the target of

so green

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ever-stricter pollution control legislation, and for the most part all come standard with exhaust-scrubbing catalytic converters, fuel-injection technology, etc., motorcycles have continued to fly under the radar in this country. Elsewhere in the world, bikes are made to run on everything from alcohol to biodiesel and even compressed natural gas. Here in the US, gasoline-burning bikes, most with old carburetor technology, and nearly all without catalytic converters, are the norm.

Make no mistake- there are traditional motorcycle com-panies that are taking initiative to build more eco-friendly gasoline powered models. BMW motorcycles of North America, for example, installs advanced pollution control technology on most new models before they ever leave the factory in Deutschland. You can view the new 2008 models at www.bmwmotorcycles.com

But if your desire is truly to go green on two wheels, it’s not going to happen on a gas-powered machine. At least not in 2008.

Right now there are companies developing electric bikes that are as quiet as a laptop and emit no harmful emissions whatsoever. Brammo sells a model called the Enertiabike (www.enertiabike.com) that looks as futuristic as its name suggests. The eco-friendly folks over at Intelligent Energy are currently hawking the ENV electric fuel cell motorcycle (www.intellligent-energy.com). Online comments posted by motorcyclists mainly ranged in tone from skepticism to ridicule.

Of course there are going to be tradeoffs when ditching gasoline for a battery, and I wasn’t a bit surprised to note the ENV’s sad performance stats: “0-50 in only 12 seconds,” according to the website. My gas-powered 1200cc pollution-maker can get there in about 2. I know which one I’d like to be on while merging into traffic on I-77. And it’s hard enough to get noticed by gadget-distracted motorists on a motorcycle as it is. I can only imagine how defensive you’d have to be on a “ghost bike” that makes no noise whatsoever.

Look, ride a gas-powered motorcycle because you want to leave Buick-driving, left lane blocking grannies in your dust. Ride one because you’re bored by the safety of driving around sur-rounded by steel and plastic. Go buy a bike because you’re having a midlife crisis and don’t have the budget for that Boxster convert-ible you really want. Or do it to keep a few bucks in your pocket and thumb your nose at those smirking executives over at Exxon. That’s perhaps the best reason of all.

Just don’t buy one because you want to go green. You won’t be any more green than I am when I brush my teeth in the morning.You can reach Matt at: [email protected]

words: matt kokenes


FOR ONCE YOU’VE GOT THOSERICH DEVELOPERS BY THE

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FOR ONCE YOU’VE GOT THOSERICH DEVELOPERS BY THE

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From the $180’sto $400’s

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Leigh Ferguson - 704.280.1144 Bo Younts - 704.779.6251

IT’S A BUYER’S MARKET.MAKE US A REASONABLE OFFER,

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(

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In Search of...

My story begins on a hot summer day. After biking around the city for over an hour, I decided to make a stop at an old friend’s house to say hello. I found him in the middle of what looked like a giant sci-ence experiment in his kitchen.

“What are you doing?” I asked, only to have a glass of cool golden liquid shoved into my hand.

“Try it,” he barked, turning back to his large pot of what resembled old soup. Whatever hesitance I may have had was im-mediately forgotten after my first sip. The rich, musky aroma was like nothing I had ever experienced. The drink was full of sweet, refreshing, intricate flavors, and yet was light on the tongue. There was an obvious taste of honey with a hint of fruit and spices. Though sweet, it was also quite strong, with a bold kick at the end.

“What is this?” “Apple mead,” he said, while uncovering a shelf full of glisten-

ing glass jars filled with liquids in shades of ruby, gold, and light green. I immediately knew that this experience was no coincidence; I was meant to pursue, to understand, to immerse myself in this wonderful drink called mead.

words: emily nolan


Mead is, in essence, simply a fermented beverage made of honey and liquid. While there is still much debate about whether beer or wine was made first, there is no doubt that mead has been around for centuries. The cultivation of honey can be traced back to as

early as 4,000 B.C., according to Ken Schramm in “The Complete Meadmaker.” Egyptians used honey as a sweetener as well as for medicinal purposes. Two jars, labeled “honey of good quality,” were even found in Tutankhamen’s tomb.

Mead was most likely discovered by accident. Honey and water left alone for long enough will eventually ferment. The discovery of mead was said to have taken place, unknowingly but simultaneously, in different parts of the world. In each culture it went by different names. Greeks considered it to be sacred and called it ‘ambrosia’ or ‘nectar of the gods.’ The Romans mixed honey and grapes together, creating ‘mulsum.’ The phrase “hon-eymoon” originated from the clever custom of drinking mead for

one month (a moon’s cycle) after the wedding. It was thought that the mead helped with fertility and ensured that the couple would have a boy. Whatever it was called, or however it was made, mead has been a part of civilization for a very long time. Its most basic components are honey, water and yeast.

In my subsequent exploration I found not only the history and several recipes, but I also discovered an entire sub-culture of Charlotteans who are interested in the pursuit of unique and exciting mead-like beverages. One of those people, destined, I am convinced, to be one of my favorite mentors, is Todd Bow-man. Bowman has lived in Charlotte since 1990 and is a corporate

executive for a major department store chain. At home with his family, though, his designer tie is exchanged for a well-worn apron every time he leaves the modern world to enjoy the ancient art of fermentation. He was the 2003 and 2006 coordinator of Charlotte Oktoberfest, giving him clear insight on what the local home brew-ing community is up to. In 2004 Todd was dubbed ‘Champion Mas-ter Brewer’ of the Carolinas, a sort of ‘Best in Show’ for the brewing world. Though his title was for beer making, the man is no stranger



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started brewing in college, not knowing that it would become a lifelong hobby. He finds home brewing of both beer and mead to be therapeutic.

“Brewing is like cooking,” he said, “Not only is there a science to it, but there is also a great deal of artistic freedom.”

Over 7,000 people attended last year’s Oktoberfest, an annual Charlotte event that showcases handcrafted beers and meads, many made locally. This non-profit festival is coming up on its tenth year and continues to be very popular. The money collected at the gate goes to a local charity every year. The artisan brews showcased at Oktoberfest have a fresher taste, are unpas-teurized and unfiltered, and, most importantly, have more flavor than most commercially produced beverages. No two batches are the same because the brewers work their magic over each concoc-tion to make it special. New, unique beverages are popping up everywhere because of recent laws that allow brews with a higher alcohol content to be sold in grocery stores.

For centuries the village pub has been the place to gather not only to drink, but also to spend time swapping stories, telling jokes and meeting new people. One would find an artisan beer on tap right next to sourwood mead made with local honey. Beer and wine were seen not just as alcohol but as art to be appreci-ated. Alcohol was used not only for its euphoric effect but also as a conversation stimulant.

Bowman told me about Rock Bottom, the only brew house in Charlotte. I found it odd that a city this size would have only one pub where local artisan beer is available. Bowman suggested I speak with the owner of Rock Bottom, Dave Gonzalez, another member of the Carolina Brewmasters Club, who turned his long-time hobby into a much appreciated profession. I asked Gonzalez if he considered Rock Bottom to be a community meeting place in Charlotte.

“Yes and no” he said. “The pub does have a Stein Club where customers who come on a regular basis can drink from their personal mug that is kept for them at the bar.” But Rock Bottom is

now seen more as a restaurant, and a great many of his customers are coming for the food rather than the beer. Gonzalez has had a few requests for mead, but it takes too long to fully ferment it, and he cannot tie up one of his tanks for the three to six months it needs. On the other hand, Gonzalez considers mead the perfect drink to make at home because it is easy to assemble and it can sit for long periods without needing attention.

“I have a three year old batch at home right now” he said. “It’s ready to be bottled, but I keep forgetting to bring home the sanitizer. What’s great, though, is that it’s okay to sit there until I

to the subject of honey wine.“Truly good mead should remind you of its source;” said

Bowman over lunch at The French Quarter on Church Street, “good mead starts with good honey.”

To the untrained eye all honey may seem equal. But the best honey, Bowman explained, comes directly from bee-

keepers themselves. Store-bought honey may have gone through processing and filtering which can rob it of its natural vitamins and enzymes. Also, the consumer can never truly be sure where the bees are pollinating. Beekeepers have a close relationship with their bees, and thus with their honey. Incidentally, beekeepers often moonlight as meadmakers.

Mead may sound exotic and strange, but to the Carolina Brewmasters of Charlotte it is as common as water. The club members make not only home brewed beers, but also ciders and meads. Mead is actually featured in some home-brewing compe-titions. Bowman has made 15-20 batches of mead in his life. He

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Making my own mead was simple and incredibly satisfying; I felt like both a farmer and an arti-san. Anyone can do it. If you have a bucket, some honey and a pot you are well on your way to creating

your first batch.“ “


remember.” After six months, my first apple mead is still cheerfully

brewing and I feel that it is just about ready to drink. It sits on my counter gleaming in the sunlight, and seems to turn a richer shade of gold every week.

Sally Fallon, author of ‘Nourishing Traditions,’ wrote, “Culture begins at the farm, not in the opera house, and binds a people to its land and its artisans.” Making my own mead was simple and incredibly satisfying; I felt like both a farmer and an artisan. Any-one can do it. If you have a bucket, some honey and a pot you are well on your way to creating your first batch. If you are too eager to wait to taste your own, then stop by Brawley’s Beverage or your neighborhood Total Wine and More, where you can find a variety of meads and pick up information on how to make your own. Share your experience with a friend and discuss the rich, intricate, and subtle flavors that are found in a single glass of mead. Then, if you fall under its spell, you might be inspired to start your own batch.

Let me know; these science experiments have a way of becoming a relentless journey, and we who are already on the journey are always looking for fellow travelers.You can reach Emily at: [email protected]

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Jim Faulkner walks down Reddman Road almost every morning, past the spot where people once bought plants at a thriving nursery and carried them home in their arms, past the abandoned riding stables, where horses and children gathered, past the forgotten Cedarview Dairy Farm, from where men delivered fresh milk in bottles to front door steps. Now those patches of old Charlotte, the area then called Crab Orchard Township, are gone, taken over by high-density apartments, starter houses and thickets of twisted vines.But that’s not what Faulkner sees. On his daily 3-mile walks through East Charlotte, he sees a world of beauty and promise. “I enjoy life. I see the different textures and shades of green around me,” he said. “Why do I walk? Because there’s always something blooming.”

BE tHE CHANGEDo the little things matter?

words: sheila saints


e carries a bag and picks up discarded beer cans, cigarette butts and fast-food wrap-pers. He stops and listens to the songs of the mockingbirds before he bends down to yank an invasive plant.

“It’s my neighborhood. I want to keep it neat. I’m proud of my area,” he said.

On his return trip, Faulkner stops inside the Brian Center for Assisted Living to give support to the staff and residents. “They need to know what they do matters,” he said, “that they’re appreci-ated.”

In his neighborhood park, he puts candy wrappers in trash-cans and clears dead limbs from the walking trail. During the “Hands-on Charlotte” park clean-ups, Faulkner is there, too.

“I feel good about myself when I pick up the garbage,” Faulkner said. Back home, he and Jan, his wife of 55 years, recycle, compost and reuse almost everything. Instead of yard sales, they hold ‘give-aways.’ Most of the plants in their well-manicured yard have been rescued, reclaimed or received from friends.

Faulkner is part environmentalist, part positive thinker, and part civic advocate.

“Everything you do in life matters,” Faulkner believes. At 77 years of age, it’s a lesson he’s learned along the way. “What I do in the world matters. To the extent that I can, I try to make an impact.”

Yet as the world around changes, as Charlotte changes, as the environment changes, it’s easy to be cynical. Why switch to CFLs when they contain mercury? Why commute

using CATS when people around you drive air-conditioned SUVs? Why put your child on a school bus when other Charlotte moms chauffer their kids? Why bother at all?

Because, as Wanda Urbanska says, “nothing’s too small to make a difference.” Urbanska is host of the award-winning PBS show “Simple Living,” based in Mount Airy, N.C.

“To my way of thinking, the little things do matter,” she said. “They also set you up for a mindset of conservation. So pick up alu-minum cans if you see them littered and recycle them. Walk when you can. Buy local food. Join a CSA. Plant a backyard garden.”

Urbanska says the biggest impact you can have on the environment is “heat, feed and speed, in the words of Worldwatch’s Gary Gardner.” Heat: cut down on the way you heat and cool your home. Feed: eat a plant-based diet from local growers. Speed: drive less.

Todd Furgalus, owner of Herbin’ Acres, sees it much the same way. He’s an organic grower who farms a half-acre in Char-lotte. He sells the fruits of his labor at local farmers markets and restaurants.

“For me, it’s about healing the earth…leaving it better than I found it. This is the difference I can make. This is what I can do,” said Furgalus. “I see it as a much more productive use of the earth, to turn empty grassy spaces into food production.”

At the “Tailgate” farmers market in South End, Furgalus is surrounded by people who are doing their part for the green movement. Under large white tents, local vendors sell everything from humanely raised chicken to handmade chocolates to organic pastries. Customers hug vendors –and other customers--they’ve come to

Hprevious page: jim faulkner on his daily walkbelow: scenes from faulkner’s garden & and the pre-walk state of affairs


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know over time. There’s a buzz of laughter, conversation, and ban-ter as if it’s a familiar get-together on a casual summer evening.

“I try to have a positive impact in my community. And if more people did, it would begin to make a difference,” Furgalus said.

One of the members of this community is Thom Duncan, leader of Slow Food Charlotte. “Doing nothing is unacceptable,” he said.

Slow Food Charlotte promotes growing food locally and sa-voring it with family and friends. “I’m looking to making this avail-able to people who are looking for it,” Duncan said. “If you want to develop relationships, build community and change the quality of life, slow food is one vehicle to do that.”

Duncan reflects upon the shift in America from the days of walkable communities, buying from local merchants, and know-ing your neighbors. “At some point,” he said, “we gave up culture for convenience. And there’s a price for convenience. It’s our responsibility to nurture culture and adding to the voice of culture over time. You have to ask yourself, do you want to be an active participant or a spectator? Is my world contracting or expanding? Community expands life and isolation contracts it.”

Expanding the circle of community through food is what Marilyn Marks has been doing for more than 10 years in Charlotte. She’s at The Charlotte Tailgate Farmers Market on a recent Tues-day evening introducing herself to growers. Marks is the program

coordinator for the Society of St. Andrew, a gleaning network. Volunteer gleaners gather unharvested produce on North Carolina farmlands to feed the hungry. They spend a few hours each month picking strawberries, lettuce, melons or sweet potatoes after farm-ers have collected what they need.

“We pick in the morning and it’s on the table by night. Last year in North Carolina,” Marks said, “volunteers gathered and dis-tributed 5 million pounds of food” that otherwise would have gone to waste. “When people are consistent in doing the little things and putting those things together, big things happen.”

Jim Faulkner remembers the days when conserving was a way of life. Public policy often supported conservation by protect-ing the environment, health and consumers. The national speed limit was 55 mph to save lives and conserve gas, the EPA cleaned Superfund sites, the Clean Air and Clean Water bills were passed, and people drove compact cars. Over the decades, he’s seen the pendulum swing from protecting the public to protecting big busi-ness.

“It’s lack of courage on the part of politicians,” Faulkner said. “They hesitate to offend their constituents, especially businesses. Pressure won’t do any good unless we elect people with the cour-age to act.”

Urbanska agrees. While doing the little things matters, it takes government to set the agenda. “They are custodians of the public good, and working to reduce harmful environmental impact stands on their shoulders,” said Urbanska.

So what can you do to make a difference in your neighbor-hood, improve society as a whole, and reduce your carbon foot-print? Urbanska says you should get involved by writing to your members of congress and urging them to enact stricter laws. And change your habits at home: toss paper, cans and bottles in the recycle bin instead of the trash, hang laundry outside to air dry, bring boxes and bags to the grocery story, and reduce electricity usage.

Think about this. The refrigerator, washing machine and clothes dryer are at the top of the household energy consump-tion list, according to the U.S. Department of Energy. Appliances account for 20% of household energy consumption. And in the average home, 75% of the electricity used to power home electron-ics is consumed while the products are off but still plugged in. The Energy Department suggests plugging electronics such as TVs, DVDs, and computers into a power strip and turning the strip off when not in use.

Collectively, we can improve our quality of life, Thom Dun-can believes. “It might feel like what you do doesn’t matter, but if you think what you do doesn’t matter,” he said, “you’re apathetic.”

As Jim Faulkner admires a cluster of wild, lemon-yellow jon-quils and ponders where to transplant them, he knows plenty of people are on the same mission as he is… to leave the world better than they found it.

“I’m not alone. There are lots of people like me,” he said. “They just don’t get recognition.”You can reach Sheila at: [email protected]

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50 uptown www.uptownclt.comRJune Issue 08.indd 50 5/29/2008 9:23:55 AM

In equal proportion to my love of travel is my loathing of being a tourist. I mean a camera- case toting, loud and slow speaking, tennis shoe wearing, ‘hello’ and ‘thank you’ in the local language knowing American sense of the word tourist. I lean toward quiet, blended travel exploring local spots in typical towns, and my brother’s marriage to a woman from Ploiesti, Romania, provided the perfect opportunity to be an un-tourist.

words & pictures: celina mincey


Tourists have no reason to go to Ploiesti. It’s located about an hour from Bucharest, which attracts visitors from around the world to take in its massive architecture and history. Going the other way, Ploiesti is about an hour from the city of Sinaia from where ski buffs and day trippers flock in air conditioned busses, making an arc from Bucharest, a stop to see Peles Castle, on to Brasov (a German-built town that’s home to The Black Cathedral), and off to Bran Castle (better known as

Dracula’s Castle) before getting back to the big city in time for a late dinner. Ploiesti doesn’t make the itinerary, and neither does its history.

An industrial city, Ploiesti was one of the world’s leading oil extraction and refinery regions in the late 1800s. Between the two world wars, several major oil companies set up plants and the city’s refineries provided 80% of the petroleum processed in Romania. In World War II, Germany appropriated Ploiesti as its main source of oil and the U.S., in turn, conducted such massive air strikes that it became the most bombed city in Romania during the war. The city was captured in 1944 by the Soviets and the commu-nist regime nationalized the oil industry, which had been mostly privately owned. Romania did not regain its independence until the Revolution of 1989.

Today, Ploiesti is Romania’s 9th largest city with nearly 250,000 residents and continues to be a working city as evidenced by its extensive public transportation

system. Its yellow bus fleet is one of the most modern in Eastern Europe and connects with trolley buses and trams to transport nearly 150,000 riders daily. The town supports the second largest railway center in the country and is home to the Oil & Gas Univer-sity as well as the Ploiesti Philharmonic Orchestra.

I visited the small town of Baicoi outside of Ploiesti and the countryside—oh, the views— would be reason enough to go. Imag-ine a stretch of pasture dropping to an endless valley filled with varying shades of green and spotted by sheep and cows being herded by men with sticks, all set against a backdrop of foothills, then rolling mountains, backed by snowcapped peaks in the dis-tance. You sit on the hill and are transported.

All of this might not make a guidebook, but it does make Ploi-esti a perfect place to visit if you want to experience actual Roma-nian life. In my case—I was the guest of a local family, on the inside of a big cultural event, and staying in Ploiesti itself— it was an ideal opportunity for some un-tourism. Now, before I go further, I must explain the generous hospitality of my guests. They were not going to let me get away with a week of bumbling around, deciphering local bus schedules and just seeing what I’d find. Many days were arranged with barbecues at grandma’s house, van taxis to some of the previously mentioned sites, food, wine, wine, food, and warm hosts. I visited the Zoican family, whose daughter Codruta is now my brother Benjamin’s wife. I realize my experiences were indica-tive of visiting one particular family, in one particular town, but for

the sake of travel writing please excuse my forthcoming generalizations.

The trip did provide me the op-portunity to meander around a town not accustomed to seeing tourists, force me to reconcile my place in its history and allow me to be inside homes, pastures, ceremonies and cultural experiences that a tourist just wouldn’t have access to.

So, let’s start with the food. Do not visit a Romanian family without your ap-petite or an eye ready to admire culinary beauty. Their idea of an appetizer is not your average meat and cheese and veg-gie dip. You think you are fancy when you roll up the cold cuts before arranging them on a tray? At each lunch, dinner or barbecue, course one consisted of exquisite serving plates overloaded with various meats, cheeses and vegetables which were cut to look like flowers or other appealing shapes. It’s a case of everything looks so good, you don’t know where to start, and you are afraid to start because it looks so pretty and you don’t want to mess it up. At the wedding, we were each served a plate —knowing four more courses were to come! Next, you

previous page: peles castlebelow: romanian countryside



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can expect fish or soup, which precedes the main meat course, before being followed up with dessert, which is not a dessert but a beautiful array of little cakes of various flavors and styles. I’d have a chocolate one, try a strawberry, then I’d have to eat a vanilla cake and I still hadn’t gotten to the coconut or pecan that my fam-ily was oohing about. I could go on and on, because that’s what we did in Romania—eat on and on—and I can back that up with details.

The wedding reception began at 7:00 p.m., greeting guests and socializing. The band was playing and dancing picked up by about 9:00, by which time most everyone had arrived. Of course, drinks flowed the whole evening: a light wine, homemade by Mr. Zoican, gin, whiskey, and champagne. Early on, the musicians played a mix of traditional Romanian folk music during which these huge, circle dances would form; even the Americans could follow along some approximation of the steps and move with the group for the very long songs. I worked up an appetite, but around 9:30 when the first course was served, I was still shocked that the whole, gorgeous plate was just for me. My first instinct was to take a few things and pass it.

More dancing ensued and festivities such as the bride and groom’s first dance, parent dances and some more traditional folk dancing. Somewhere in there, the wait staff brought out course two, a lightly breaded fish with diced potatoes.

Mid-bite, a hush fell over the room when Nina Predescu, a famous Romanian folk singer, entered. Predescu, a friend of the family, had agreed to perform at a private ceremony. We finished eating to be treated to her singing and the world-class fiddler who kept every-one dancing until at least midnight, when we had to further sus-tain ourselves with sarmale and mamaliga, both traditional foods. Sarmale is small cabbage rolls stuffed with rice and pork, and the side is a cornmeal mush often known to Americans as polenta but called mamaliga in Romanian. Mamaliga has historically been a staple food in poor rural areas, but is now considered trendy.

I hope you aren’t full yet, because the main course did not arrive until after 1 a.m.: pork and chicken served with veggies and potatoes. You had to dance your way to the wedding cake, the final course, that was served around 2:30 in the morning, but who was keeping track at this point? Needless to say, the Romanians know how to throw a party and feed you while you’re there!

Enough eating. Let’s go for a walk. I had to reassure our guests that we would survive on our own for at least one “free day,” assuring them we’d be able to secure transportation, get around town, experience Ploiesti, and arrive back at the hotel in

one piece. My sister and I chose to head to the center, taking a 6 lei (the equivalent to three dol-lars with tip) taxi to “centru” and walking around from there. On a sunny Friday afternoon, the town

below: scenes from benjamin and codruta’s wedding



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center was bustling, people of all ages were out, and there was a big festival set up in the square with groups of kids performing both folk and modern dance. On one corner was a McDonald’s and across the street was a massive Soviet-style building that wrapped around the entire block. Taxis and buses zoomed by on the wide, main thoroughfares and the interior common areas were filled with vendors and people milling about. We were on a mission to get our nails done; after all the big day was coming up and we were unof-ficial bridesmaids (this custom doesn’t really exist in Romania).

We cut across the main square and started looking on side streets, looking for signs of a nail shop. In a second-story window, we see first, in the universal language of pictures (a hand with sculpted nails, a pair of scissors), then the convenient (for us) Romanian words manichiura and pedichiura. We enter through a heavy, two part steel door that opens to a dark hallway in one direction and a large concrete stairwell in the other. It looks a bit more like an abandoned warehouse than a place of business, but as un-tourists we are not dismayed. If everything looked just like it did at home, what would be the point of traveling? We take the stairs, hear women’s voices at the top and enter through what seems like a classroom door among a series of others along the hall. Inside is a bustling salon with hair in various stages of color and cut; the bustling comes to a halt as a roomful of Romanians turns to stare at us.

“Uh, manichiură, pedichiură, is possible?” I hold out my hands and indicate flaky, travel-neglected nails. Most people start back

to their business after glancing in one woman’s direction with uncertain eyes.

She pauses for a moment more before jumping into action, “Da, da,” and breathes a long sigh which I take to mean, “Okay, I can do this” but which might mean “Ah, why are these stupid Americans bothering me?” She ushers us into yet another small room and points for me to sit while my sister is left lingering in the door. Finally she’s offered another chair, which looks as if it belongs to another stylist’s station. We shrug, gesture, use lots of facial expression and settle in with my feet in warm water and my nails being filed. Some things don’t change much no matter the culture. When the second stylist enters, she sits across from my sister and looks annoyed, filing her own nails and huffing to the point that my sister is sure she is committing some great disrespect by being in the client chair. She offers to get up; “No, no,” she is gestured back to the chair. The offended stylist decides to speak, a long Roma-nian phrase directed at my sister. We confer in English; we have no clue, until the lady gestures whether my sister would like her nails done.

“Da, da!” We were sure we had already communicated this, but this is the nature of foreign exchange. From this point, the sec-ond stylist softens (or was never hard but just seemed so to us) and

Inside is a bustling salon with hair in various stages of color and cut; the bustling comes to a halt as a roomful of Roma-nians turns to stare at us.



we start “explaining” that we are there for a wedding. I pantomime a ring on my left ring finger and kissing.

“Ahhh!” The ladies are now interested and my stylist starts removing her paint job from my index finger. I realize she thinks I am getting married and start again. It takes about ten minutes. She understands my pointing to self and saying no, but then doesn’t get whom it is that is to be wed. My sister dredges up the word for children (on the spot we can’t remember brother, sister, marriage…anything from the language lessons we’d added to our iPod in preparation). We manage to explain there are three children: me, her and another, whose name is Benjamin.

“Benjamin, Codruta,” we say then make kissy faces.“Ahhhh, da, da.”“Benjamin, Americano…Codruta, Romanian, from Ploiesti.”“Ahhhh, da, da, da.”My non-bridal nail design is resumed and the ladies are now

smiling, happy I presume, that we have placed our presence in their shop in their town. I test my theory.

“Americans, here?” I ask by pointing around the shop.Her eyes grow wide, “Nooooo, ooohh, no, niciodată,” which I

guess from context and later confirm means never. In the end, we come out laughing, imagining already the sto-

ries we’ll all have to tell, and with shiny nails and toes lined with a reddish creamy substance all around our cuticles. We wonder what it is, if it will come off, scrape at it a bit. My stylist had pointed to the jar, asking, to which I had shrugged and indicated she should choose. To us, it looked like we had picked and torn at our nail lin-ings all day. We’d later find out it’s a disinfectant, specifically dyed red because the look it is popular among older Romanian women. So we’d be going to the wedding with a, well, traditional look.

The last stop of our walking adventure was a huge, pub-lic market we came across. Baskets and tables filled with fresh produce, meat, spices and some presumably edible things we’d never seen. I have the same experience whenever I am traveling and encounter this form of commerce. It is so refreshing, seems so much more alive and less sterile than a fancy grocery store with fake lighting—not that I am ungrateful at the plethora of food choices and abundance available to me. It’s just that at these outdoor markets I feel as if I am picking the food from the ground myself, fresh, and as I barter for some apples it makes me think happily of the growing trend of farmers markets back in my home town of Charlotte.

The last thing to talk about is the wedding itself, a formal, traditional Romanian Orthodox ceremony in a cavernous church that seemed older than the ground it stood upon. Codruta and Benjamin stood center on a podium facing the priest, flanked by their godparents and then the best man and the maid of honor. The parents formed a line behind that. The godparents have a very important role in a Romanian wedding. The couple must choose carefully, and it is a great honor and responsibility to accept the invitation. The godparents give a lot of time and money to the mar-riage proceedings, and they serve as counselors and guides to the new couple throughout their relationship.

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For about an hour, all the wedding guests (somewhat less than the 200-plus who attended the reception) stood and watched the proceedings of the priest and his attendant. The priest’s table was located between the couple and the altar, which was adorned and layered with gold and ornate painting. The table boasted its own array of shiny objects: candelabras, a cross, crowns, a cup and a gilded bible. As he performed the rites in Romanian, the priest sometimes intoned chants and sometimes spoke frankly with the bride and groom, even cracking a couple of jokes. Meanwhile, the wedding guests wandered about, taking pictures, whispering to each other occasionally, and seeing the ceremony from different angles. It was one of those cultural moments. I had no idea exactly what was expected, what I was permitted to do and what would be a faux pas. Meanwhile, my brother’s friends were urging me to scoot forward, get pictures, move to the back and get more pictures and my aunt and uncle across the church were signaling with hand gestures to get more pictures. I tried to be discreet and snap away and play with the camera settings so the flash didn’t go off, hoping something in the dim church will still show up.

The ceremony was as fascinating as it was baffling, as I actually had no idea what the priest was saying or what the various rituals signified. Definitely should have done a little more

homework! Some of the major acts during the wedding are the crowns, the common cup and the wedding party walking in a circle around the table. In the service of the crowning, the priest literally crowned both Ben and Codruta as the king and queen of their own little kingdom (their home or domestic church). The couple wears their crowns until the end of the entire wedding ceremony, symbolizing martyrdom, the idea that every true mar-riage involves immeasurable sacrifice on both sides. In the wed-ding at Cana, Jesus performed his first miracle and turned water into wine to give to the newlyweds. In the Orthodox ceremony, the couple drinks from a “common cup” of better life. The cup is a token of a harmonious life, and by drinking the couple accepts a mutual sharing of joys and sorrows. Then, also representing the wedding at Cana, the pair take their first steps as a married couple, and the priest leads them in the way they must walk.

While repacking my bags and squeezing in a few souvenirs, I couldn’t help thinking of other times I’ve traveled. I’d walk by a church emptying itself of dressed up people or down a vineyard lane imagining the backyard view, and wish, just wish, I could be on the inside. My new Romanian family and their hometown of Ploiesti provided me that very opportunity—an un-tourist’s dream trip.You can reach Celina at: [email protected]

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JEFFRE SCOTTA P O T H E C A RY

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Mark Englander ain’t no superhero, yet he’s trying to save the world—your world, to be exact. Don’t let his wiry hair puffing salt-and-pepper gray around his head, his chain smoking, or his slightly cranky persona fool you; he’s a do-gooder. Mark Englander is nutty—there’s no denying that. But he’s not crazy. Yeah, there’s a differ-ence. We meet at Charlotte Energy Solutions, his store in the Cherry neighborhood, on a gorgeous spring day and set out to talk about alternative energy. I pull up in my 13.5 mile-per-gallon SUV and park it sheepishly down the street. Mark greets me and lights a cigarette. “You the reporter?” he asks, eyeing me (suspiciously, I think). “Yes, I’m from Uptown Magazine and I’m writing an article for our green issue,” I say, a little too enthu-siastically. I tell myself to be cool, but it’s hard. I’m ner-vous because I’m in uncharted territory. “Yeah,” I babble on, “Normally I do stories in ‘The Life’ section of the magazine? And it’s usually about fashion and beauty and wellness…” My words drift on. “Oh, you know, mascara and jeans, I can handle those, but biofuel and biodiesel? Gosh, how did I get this assignment?” Englander’s eyes narrow and he takes a drag on his cigarette. He doesn’t laugh. I’m bombing with this guy. I give up. “Look, I don’t know anything about this biofuel stuff. You’re gonna have to teach me.” ‘Nuff said. Now the lesson begins.


mark englander


AAAs owner of Charlotte Energy Solutions, Englander has seen more

AAinterest in alternative fuels and energy-saving practices from Char-

AAlotte citizens. Most recently, the rising cost of gas has made cus-

AAtomers aware of what he has to say and to sell. “You know, the gas AAprices right now aren’t good for anybody except the oil companies, AAbut if you’re gonna look at the positives, in some ways it’s good AApeople are paying these prices because it makes them wake up AAand seek alternatives.” It’s safe to say that for nearly 8 years, Eng-AAlander has been frustrated by the energy policies of the current AApresidential administration. “I’m confident that January 21, 2009, AAwhen Barack Obama is sworn in as president, we will start to see AAchanges for the better in the policies and perhaps more investment AAin alternative energy like wind and solar.” You might wonder what AAa guy like Englander thinks about the alternative fuels encouraged AAby the current administration, energy and automotive companies. AA“Hydrogen isn’t going to work because it costs billions of dollars up AAfront to set up the infrastructure to be successful. The cost would AAmake 1 gallon cost $8-$10 per gallon. It’s good for power plants, AAbut not a useful alternative for fuel because it just costs so much AAfor consumers. Flex fuel is a scam. Don’t be fooled by a marketing AAcampaign. And when it comes to biofuel, corn isn’t a good idea be-AAcause our country already depends on corn for a large part of our AAfood supply and it takes a tremendous amount of energy to grow AAthe crop.” And what about coal? Don’t get him started. “Right now AADuke Power doesn’t have the incentive to do alternative energy Alike wind and solar.” So what will work? “Switchgrass is a better choice than corn because it is essentially a weed and is very fast growing; solar and wind energy are under explored and under-

funded areas of alternative energy. Did you know Atlantic City is

Afunded areas of alternative energy. Did you know Atlantic City is

Apowered by wind energy? Atlantic City is casino land! For wind

Apowered by wind energy? Atlantic City is casino land! For wind

Aand solar energy to become mainstream, they have to be profitable

Aand solar energy to become mainstream, they have to be profitable

Afor the consumers to sell back to the power companies. We need Afor the consumers to sell back to the power companies. We need Amore tax credits and rebates to promote alternative energy.”Amore tax credits and rebates to promote alternative energy.”ANot only does Charlotte Energy Solutions promote the use of ANot only does Charlotte Energy Solutions promote the use of Aalternative fuels for the home, they will also soon be a vendor for Aalternative fuels for the home, they will also soon be a vendor for Abiodiesel. There will be a tanker truck at the store’s location with Abiodiesel. There will be a tanker truck at the store’s location with Abiodiesel available to customers. Biodiesel is an alternative to stan-Abiodiesel available to customers. Biodiesel is an alternative to stan-Adard diesel fuel for engines. “Did you know the first diesel engine Adard diesel fuel for engines. “Did you know the first diesel engine Aran on peanut oil?” Umm, no. There is no conversion required for Aran on peanut oil?” Umm, no. There is no conversion required for Alate-model vehicles and participation in the Metrolina BioFuels Alate-model vehicles and participation in the Metrolina BioFuels ACooperative ensures drivers will have consistent access to biofuel. ACooperative ensures drivers will have consistent access to biofuel. AIf biodiesel isn’t your bag, Englander also converts engines over AIf biodiesel isn’t your bag, Englander also converts engines over Ato run on vegetable oil. “You’d be impressed at the way it makes Ato run on vegetable oil. “You’d be impressed at the way it makes Aa car purr. The engine just runs better. The application is fairly Aa car purr. The engine just runs better. The application is fairly Aeasy for an older car; it could run about $600. For a newer car with Aeasy for an older car; it could run about $600. For a newer car with Acomputer systems and all the bells and whistles, about $6,000. The Acomputer systems and all the bells and whistles, about $6,000. The Acost for fuel is free if you get it from a restaurant, or you could pur-Acost for fuel is free if you get it from a restaurant, or you could pur-Achase large amounts of cooking oil from a place like Costco. The Achase large amounts of cooking oil from a place like Costco. The Amileage per gallon will be the same as if you were using standard Amileage per gallon will be the same as if you were using standard Afuel, but your engine will run smoother.” What about the moms Afuel, but your engine will run smoother.” What about the moms Ain the carpool line who insist they need their SUV? Englander Ain the carpool line who insist they need their SUV? Englander Asays if you must purchase another large SUV or pickup truck, you Asays if you must purchase another large SUV or pickup truck, you Amight want to consider a diesel Amight want to consider a diesel Aengine because it gives you better options when it comes to fuel alternatives. So where

below: the charlotte energy solutions location in cherry


does Englander go to get the vegetable oil to run his cars? “I like The Penguin’s oil and from a fish camp near Charleston.” I knew I loved The Penguin. “I like to run around town and my car smells good—like French fries.”

Englander is a Segway dealer as well. “I used to think the Segway was just an SUV for the sidewalk, but then I started using one, and I’ve changed my tune. They’re really great people movers. Segways are great for law enforcement (Englander supplies them to the airport and the police) because it enables officers to get to a scene quickly and they

aren’t stuck in traffic. Honestly, if you left my store right now in your car to go Uptown, and I left on my Segway, I would get there before you because I can go on the sidewalks.” And the cost? “A reconditioned Segway goes for $3400 and a new one is $5100, and

it’s about 25 cents a mile for a charge. I take it all over the place. By law, Segways can go anywhere a wheelchair can go. So if you want to take it to work, you can get in the elevator and park it right next to your desk!”

In addition to their focus on transportation, Charlotte Energy Solutions has a plethora of offerings for the energy-conscious in the home and garden.

fOR tHE HOMEThey sell the hottest trends in green décor: cork, reclaimed

pine, and bamboo flooring; corn stoves, compact fluorescent light bulbs, LED lighting and solar or tankless water heaters. “We are the exclusive provider of Poor Richard’s natural and biodegrad-able home products such as natural lighter fluids,

tiki torch fuel, and interior and exterior wood protectants.” The products are all natural, made in North Carolina, and don’t use any petroleum or chemical toxins.

fOR tHE GARDEN“The organic seed packets are really hot right now, and with the drought we’ve seen more interest from our customers regarding the rain barrels we sell and composting equipment.” For those looking for a greener way to mow the lawn, there are battery-powered mowers, blowers and weed whackers. “A typical gas-powered lawn mower puts as many pollutants into the air as a car going 1300 miles. Gas-powered lawn equipment mixes oil and gas together to run, and that’s the worst kind of combination when it comes to pollution.” The charges on the batteries run about an hour (or until you need a beer break) and the price is about $399—steep when you’re pricing out mowers, but “When you con-sider the cost savings in gasoline and, in the long run, the environ-

below: flowers growing around an ancient ESSO gas pump and the hope for a cleaner source of energy in the sun

I believe the individual doesn’t realize the power he or she holds on the powers that be. What it takes is for each of us to create a demand in the marketplace for energy alternatives that really work and the corporations and government will have to listen.



ment, it isn’t too expensive.” It’s obvious that Mark Englander isn’t interested in main-

taining the status quo. He wants customers to ask questions, chal-lenge him, and come away with a better understanding of how important individual actions are. “If people want to start some-where, I suggest recycling. It’s free and it gets you to make some conscious, daily decisions regarding waste. Compact fluorescents are also a simple and, in the long run, cost-effective way to begin. And, of course, pay attention to your water consumption and be conscious about your usage.” Even with all the environmental chal-lenges we face, Englander still has hope. “I believe the individual doesn’t realize the power he or she holds on the powers that be. What it takes is for each of us to create a demand in the market-place for energy alternatives that really work and the corporations and government will have to listen. With the rising cost of fuel and the price we are all paying in our communities, I continue to ask the question, ‘How high do the prices have to go before people say ‘enough’?’” You can reach Sheri at: [email protected]

Meet Mark Englander at his store or check out his wares this summer when Dave Matthews, John Mayer and Maroon 5 come to town on their eco-tour buses and set up their eco-village. Charlotte Energy Solutions is located at 337 Baldwin Avenue in the Cherry community and online at www.charlot-teenergysolutions.com

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CLARiCE iS SittiNG CROSS-LEGGED ON tHE fLOOR of her apartment in Gateway Village, surrounded by stacks of paper and various pamphlets. The French doors that open onto the tiny balcony that overlooks Trade Street are open and the sun is spilling in along with a pleasant early evening breeze which brings along with it tempting smells of food from the restaurant downstairs.

The phone rings and she leans slightly to the left, scoops up her bag and digs around in it furiously, attempting to locate its whereabouts before the call rolls over to voicemail. She grabs it on the last ring.

“Hey Clarice...it’s Marshall. What are you doing?”“Reading stuff.”“What kinda stuff?”“The Historic Landmark Commission’s report on the Owens

House. Some pamphlets about a car I’m thinking about getting.”“A car? But you don’t even drive.”“I know, I know. But I think it’s about time I do. I need to get

out and explore the world some and not have to rely on you and Saul to get me there.”

“What are you thinking about buying?”“You seen those little two-seaters around town? Really small?“Yeah. I think so. Called the ‘Smart 4-2’ or something like that,

right?”“That’s it.”“I haven’t seen many of them. But I do remember a very

funny episode of ‘Absolutely Fabulous’ with Patsy and Edina trying to drive one around Paris. Patsy couldn’t get her hair to fit in.”

Clarice chuckles. “I had forgotten about that until you men-tioned it.”

“Those are very small; I doubt I could even fit in to one.”“I don’t know. Some of the reviews say there’s plenty of leg

room for tall people. I wanted to go take a test drive. Wanna come with?”

“How are we gonna get there?”“My point exactly. You, of course. But if I buy this car you

won’t have to tote my sorry ass around anymore.”“Okay. I’m game. When you want to go?”“Tomorrow afternoon around one o’clock?”“Sounds good.”“Cool. See you...”“Hey, wait a second! What’s going on with the exhibit and the

house?”“In a nutshell ... I’ve photographed the house extensively

inside and out, talked with the Historic Landmarks Commission a couple of times about the fate of the house, and the exhibit, as you know, opens in two weeks—on a Friday at 7 p.m.”

“That’s not much time.”“I’m all set. It’s good. Really.”

“The fate of the house?”“It’s okay for the time being. I have to run. Saul’s knocking on

the door. Bye, Marsh!”CLARiCE RiSES fROM tHE fLOOR AND PADS OvER

tO tHE DOOR.“Saul?” She asks.“No, baby it’s your friendly neighborhood stalker. You want

some action?She pulls the safety chain from the door and throws it wide

open.“Sure...I’m all yours!”Saul leans in through the doorway, wrapping his arms

around Clarice’s tiny waist and sliding his hands up and down her back, as he kisses her deeply.

He pushes his body against hers as they stumble lightly against the wall, grinding his groin against hers.

She abruptly pulls her mouth away from his.“Hang on a sec!”“But why? I haven’t seen you in so long I can’t remember how

many days!”“I know...I’ve missed you, too. But I’m starving. Let’s go get

something to eat first and then we’ll come back up here.”“But Clarice...look what you’re doing to me,” he says almost

pleadingly, as he glances downward. Let’s play first and then go get something to eat.”

He pushes his mouth against hers again and slowly backs her towards the bedroom.it’S HALf PASt ONE ON MONDAY AftERNOON AND MARSHALL AND CLARiCE are standing in the Mercedes–Benz of South Charlotte showroom checking out the exterior of the Smart Fortwo. No sales people have noticed them just yet, so they have a few minutes to examine it unencumbered by any hard sales pitches.

“I’m loving this,” says Clarice. “It’s like we’re invisible or something for a minute.”

“Don’t worry. We won’t be for long.”At six-foot-four, Marshall looks like a behemoth standing next

to the microscopic roadster. “It’s amazing how small this really is,” says Marshall. “I don’t

think I have ever seen a car quite so tiny.”“Yes, it is tiny,” a deep voice from behind announces. “But

plenty of leg room, even for a tall drink of water like yourself.” Marshall feels a hand resting on his shoulder and turns around to find himself gazing into a pair of the warmest dark brown eyes he’s even seen.

For a brief second, he’s speechless.“I’m Ryan Wu,” the man says, removing his hand from Mar-

shall’s shoulder and extending it to shake. “You thinking about a

What Happens When You’re Not Looking



Smart Fortwo?”Marshall continues to gaze in to Ryan’s eyes, unresponsive

to his question and his extended hand. Clarice nudges Marshall in the shoulder.

“He’s not, but I am,” Clarice announces. Marshall grabs Ryan’s hand with a firm grip and shakes it a

couple of times.“I’m Marshall and this is my friend Clarice and she’s the one

who’s looking,” he says somewhat nervously. “Actually, Marshall, it looks like you’re the one who’s doing

the looking,” she whispers into his ear. Without a single glance in Clarice’s direction he jabs her with his left elbow and continues to talk. “Any chance we could take one for a test drive?”

“Yes, of course. I’ll need to copy your driver’s licenses and I can get you the keys.”

Marshall reaches into his back pocket for his wallet and produces his license.

Ryan turns to Clarice. “I’ll need yours, too.”“Oh, mine’s expired. I’m getting it renewed next week.”“So you’re not planning on driving today?”“No, he’ll be doing the driving today,” she says, patting Mar-

shall on the back gingerly.“That’s fine,” says Ryan. “Be right back with the keys.”He turns and walks towards a bay of offices at the far end of

the display room.Marshall watches him as he makes his way through display

cars and other customers.“Marshall, you see something you like?”“Maybe. He’s awful cute. But I couldn’t really tell...you know...

my gaydar wasn’t going off.”“Mine was. You should talk to him when we get back. You

haven’t had a date in months.”“I know. You don’t have to remind me.”

Ryan returns a few minutes later with a set of keys.“Come this way,” he says, as he guides them through glass

doors that open from the showroom to the exterior sales lot.“I’ve picked out a Smart Passion Cabriolet for you. It’s a pretty

day outside and I thought you might enjoy a ride in the sun. Are you familiar with the transmission on the Smart Fortwo?”

“I am,” says Clarice. “Semi-automatic, no clutch, manual and automatic options.”

“Very good,” says Ryan. “I can tell you’ve been studying.”Marshall does a double take.“What the... I’m used to a standard or an automatic. How

does this one work?”“You can drive it as a standard, or an automatic,” says Ryan.“He drives a 1962 Comet,” Clarice giggles. “Kinda stuck in

mid-20th century technology.”“Really?” asks Ryan. “I’m a big fan of vintage cars. Did you

drive it here?”“It’s right out front,” Marshall replies. “Go take a look at it if

you like. I think I left it unlocked.”“Thanks. I will.” He opens the driver’s door of the car and hands the keys to

Marshall.“Enjoy your ride.”

Marshall turns the key in the ignition and the engine starts up quietly.

He glances at Clarice with one raised eyebrow. “Sounds nice, huh?”

“Yeah. You can barely hear it.”Marshall pulls the car onto Polk Street and heads in the direc-

tion of Highway 51.“I thought we’d take a drive down Main Street Pineville!” Mar-

shall says excitedly.“Don’t get too wild on me, boy,” Clarice replies sarcastically.“There’s a public park over here just across the railroad

tracks. We’ll pull in there and let you take it for a spin around the parking lot.”

“Oh yaay! I get to drive.”Marshall makes a left onto Reid Lane towards Jack Hughes

Park.“Not much back here,” says Clarice.“I guess you could call it a little off the beaten path. I’ve never

seen a lot of people around this park.”Marshall wheels the tiny machine into a parking space.“It handles very crisply. Maybe it’s because I’m so tall, but I

feel like I’m driving a go-kart.”“Check out this sound system, Marsh. It’s got an MP3 dock

and it can hold six CDs.”“Nice. What’s the mileage like?“Something over sixty, I remember that.”

“Glad you like your damn car so much. I do, too. I think I’ll take it. Now get the fuck out!”

Clarice and Marshall were so engrossed in the car’s interior appointments that they hadn’t seen the small, middle-aged man carrying a gun come from behind the bushes and bee-line straight for them.

“Get out!” He shouts angrily.“Okay,” Clarice says softly. “It’s yours. Take it.”The gruff-looking man waves the gun at them and then away

from the car.“Now! Move!”They both step out of the car simultaneously and back away.The little man scrambles in to the still-running car, pops it in

reverse and backs up quickly as Clarice and Marshall jump out of the way.

Smoke burns from the tires as he screeches away, leaving the two standing in an empty parking lot.

Marshall scratches his head and looks at Clarice. “You have your cell phone on you?”You can reach David at: [email protected]

U

Dining and Nightlife GuideA M E R I C A N

alexander michael’s – $401 W. 9th St. 704.332.6789Camilles – $ 1518 E. 3rd St. 704.342.4606Cans – $500 W. 5th St. 704.940.0200Cedar Street Tavern – $ 120 N. Cedar St. 704.333.3448 Champions – $ 100 W. Trade St. - Marriott Hotel 704.333.9000Comet grill – $2224 Park Rd. 704.371.4300Cosmos Cafe – $300 N. College St. 704.372.3553east Boulevard grill – $ 1601 East Blvd. 704.332.2414ember grille – $$$601 S. College St. WestinHotel 704.335.2064Fenwick’s – $511 Providence Rd. 704.333.2750Fox and Hound – $330 N. Tryon St. 704.333.4113French Quarter – $321 S. Church St. 704.377.7415The graduate – $1308 E. The Plaza 704.332.8566John’s Country kitchen – $1518 Central Ave. 704.333.9551Pike’s Soda Shop – $2121 Shamrock Dr. 704.568.1636Presto Bar and grill – $445 W. Trade St. 704.334.7088Providence Café – $ $ 829 Providence R d. 704.376.2008Providence road Sundries – $1522 Providence Rd. 704.366.4467rock Bottom – $ 401 N. Tryon St. 704.334.2739Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443Simmons Fourth Ward restaurant – $estaurant – $estaurant516 N. Graham St. 704.334.6640Something Classic Café – $715 Providence Rd. 704.347.3666South 21 – $3101 E. Independence Blvd. 704.377.4509Southend Brewery – $$ 2100 South Blvd. 704.358.4677Stool Pigeons – $ 214 N. Church St. 704.358.3788The gin mill South end – $1411 S. Tryon St. 704.373.0782The graduate – $ 123 W. Trade St. 704.358.3024The Penguin – $ 1921 Commonwealth Ave. 704.375.6959The Philosopher’s Stone – $1958 E. Seventh St. 704.350.1331The Pub – $710 West Trade St. 704.333.9818Thomas Street Tavern – $ 1218 Thomas Ave. 704.376.1622 Tic Toc Coffeeshop – $ 512 N. Tryon St. 704.375.5750Union grille – $ 222 E 3rd St. – Hilton Towers704.331.4360Vinnie’s Sardine – $ 1714 South Blvd. 704-332-0006Zack’s Hamburgers – $ 4009 South Blvd. 704.525.1720

A M E R I C A N M O D E R N

131 main – $$ 1315 East Blvd. 704.343.0131300 east – $$ 300 East Blvd. 704.332.6507Bentley’s on 27 – $$$ 201 S. College St. Fl. 27 704.343.9201(Charlotte Plaza Building)

Bonterra restaurant – $$$ 1829 Cleveland Ave. 704.333.9463Carpe diem – $$$ 1535 Elizabeth Ave. 704.377.7976City Tavern – $$1514 East Blvd. 704.343.2489City Tavern – $$ 214 N. Tryon St. 704.334.6688Custom Shop – $$$ 1601 Elizabeth Ave. 704.333.3396Fig Tree – $$$1601 E. Seventh St. 704.332.3322Harry & Jeans 201 S. Tryon St. 704.333.4300lulu – $$ 1911 Central Ave. 704.376.2242mcninch House – $$$ 511 N. Church St. 704.332.6159mimosa grill – $$ 301 S. Tryon St. 704.343.0700monticello – $$ 235 N. Tryon St. – Dunhill Hotel 704.342.1193Pewter rose Bistro – $$ 1820 South Blvd. 704.332.8149ratcliffe on the green – $$ 435 S. Tryon St. 704.358.9898Taverna 100 – $$$ 100 N. Tryon St. – Founder’s Hall 704.344.0515Zown restaurant – $$ 710 W. Trade St. 704.379.7555Zink – $$ 201 N. Tryon St. 704.444.9001

A S I A N

88 China Bistro – $ 1620 E. 4th St. 704.335.0288Cherry Blossom – $ 2001 E. 7th St. 704.376.0880China king – $ 128 Brevard Ct. 704.334-7770 China Queen Buffet – $ 127 N. Tryon St. Ste 3 704.377.1928China Saute – $ 2214 Park Rd 704.333.1116Creation – $ 1221-A The Plaza 704.372.2561Cuisine malaya – $ 1411 Elizabeth Ave. 704.372.0766dim Sum – $2920 Central Ave. 704.569.1128eggroll king – $ 8907 Steelechase Dr. 704.372.6401emperor Chinese – $ 337 S. Kings Dr. 704.333.2688Fortune Cookie – $ 208 East Independence Blvd. 704.377.1388Fujiyama – $320 S. Tryon St. 704.334.5158 Fuse Box – $227 W. Trade St. - Carillon building704.376.8885 ginbu 401 – $ 401 Providence Rd. 704.372.2288great Wok – $ 718 W Trade St. Ste M 704.333.0080Ho Ho China Bistro – $ 1742 Lombardy Cir. 704.376.0807Hong kong – $ 1713 Central Ave. 704.376.6818koko – $ 6609 Elfreda Rd. 704.338.6869monsoon Thai Cuisine – $2801 South Blvd. 704.523.6778Orient express – $ 3200 N Graham St. 704.332.6255Pho an Hoa – $ 4832 Central Ave. 704.537.2595Pho Hoa – $ 3000 Central Ave. 704.536.7110restaurant i – $$ 1524 East Blvd. 704.333.8118SOHO Bistro – $ 214 N Tryon St. 704.333.5189

Thai Taste – $ 324 East Blvd. 704.332.0001Taipei express – $ 731 Providence Rd. 704.334.2288Tin Tin Box & noodles – $ 101 N. Tryon St. 704.377.3223Zen asian Fusion – $ 1716 Kenilworth Ave. 704.358.9688

B A K E R Y

Cloud 9 Confections – $ 201 S. College St. Suite 270 704.334.7554great Harvest Bread – $ 901 S. Kings Dr. 704.333.0431marguerite’s Bakery – $ 2424 N. Davidson St. 704.675.5756nova’s Bakery – $ 1511 Central Ave. 704.333.5566Panera Bread – $ 601 Providence Rd. 704.374.0581

B A R B E Q U E

art’s Barbecue – $ 900 E. Morehead St. 704.334.9424Jolina Tex mex & BBQ – $500 S. College St. 704.375.0994maCS BBQ – $ 2511 South Blvd. 704.522.6227rib Palace – $ 1300 Central Ave. 704.333.8841

B R E A K F A S T

art’s Barbecue – $ 900 E. Morehead St. 704.334.9424Coffee Cup – $ 914 S. Clarkson St. 704.375.8855einstein Brothers – $ 201 S. Tryon St. 704.332.4015einstein Brothers – $ 1501 South Blvd. 704.333.4370IHOP – $ 2715 E. Independence Blvd. 704.334.9502monticello – $$ 235 N. Tryon St. – Dunhill Hotel 704.342.1193Owen’s Bagel & deli – $2041 South Blvd. 704.333.5385Tic Toc Coffeeshop – $ 512 N. Tryon St. 704.375.5750

B R I T I S H

Big Ben’s Pub – $801 Providence R d. 704.334.6338

C A J U N & C R E O L E

Boudreaux’s louisiana kitchen – $ 501 E. 36th St. 704.331.9898Cajun Queen – $$ 1800 E 7th St. 704.377.9017

C A R I B B E A N

anntony’s Caribbean Cafe – $ 2001 E. 7th St. 704.342.0749anntony’s Caribbean Cafe – $ 145 Brevard Court 704.339.0303austin’s Caribbean Cuisine – $ 345 S. Kings Dr. 704.331.8778

C H I N E S E

88 China Bistro – $ 1620 E. 4th St. 704.335.0288Vanloi Chinese Barbecue – $3101 Central Ave. 704.566.8808Wok express – $ 601 S. Kings Dr. 704.375.1122704.375.1122

C O F F E E S H O P S C O F F E E S H O P S

Caribou Coffee – $ 100 N. Tryon St. 704.372.5507dilworth Playhouse Cafe – $1427 South Blvd. 704.632.0336einstein Brothers – $ $ - 201 S. Tryon St. 704.332.4015einstein Brothers – $$ - 201 S. Tryon St.

instein Brothers – $$ - 201 S. Tryon St.

1501 South Blvd. 704.333.4370Java Passage – $ 2135 Southend Dr. 704.343.3000Java Passage – $ Inside the design center 704.343.3000Jump n Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217la Tea da’s – $ 1942 E. 7th St. 704.372.9599nova’s Bakery – $ 1511 Central Ave. 704.333.5566Sk netcafe – $ 1425 Elizabeth Ave. 704.334.1523Starbucks – $ 545 Providence Rd. 704.372.1591Starbucks – $ 101 S. Tryon St. 704.374.9519Tic Toc Coffeeshop – $ 512 N. Tryon St. 704.375.5750

D E L I

adams 7th Street market – $ 401 Hawthorne Ln. 704.334.0001art’s Barbecue – $ 900 E. Morehead St. 704.334.9424Common market – $ 2007 Commonwealth Ave. 704.334-6209dikadee’s deli – $ 1419 East Blvd. 704.333.3354dogwood Cafe – $ 138 Brevard Court 704.376.8353Fresco Cafe & deli – $ 3642 Moultrie St. 704.376.5777grand Central deli – $ 101 N. Tryon St. 704.348.7032great Harvest Bread Co. – $901 S. Kings Dr. 704.333.0431groucho’s deli – $ 201 N. Tryon St. 704.342.0030Halfpenny’s – $ 30 Two First Union Ctr. 704.342.9697Jersey mike’s Subs – $ 128 S. Tryon St. 704.343.0006Jersey mike’s Subs – $ 1408 East Blvd. 704.295.9155Jersey mikes Subs – $ 2001 E. 7th St. 704.375.1985Jump n Joe’s Java Joint – $ 105 E. Morehead St. 704.372.3217laurel market South – $ 1515 South Blvd. 704.334.2185leo’s delicatessen – $ 1421 Elizabeth Ave. 704.375.2400li’l dino – $401 S. Tryon St. 704.342.0560matt’s Chicago dog – $ 425 S. Tryon St. 704.333.3650Owen’s Bagel & deli – $ 2041 South Blvd. 704.333.5385Panera Bread – $ 601 Providence Rd. 704.374.0581Philadelphia deli – $ 1025 S. Kings Dr. 704.333.4489Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035rainbow Café – $ 400 South Tryon 704.332.8918reid’s – $ 225 E. 7th St. 704.377.1312ri-ra Irish Pub – $ 208 N. Tryon St208 N. Tryon St 704.333.5554 704.333.5554Salvador deli – $ N. Davidson St. 704.334.2344704.334.2344

Dining and Nightlife GuideSammy’s deli – $eli – $ 1113 Pecan Ave. 704.376.1956Sandwich Club – $ 525 N. Tryon St. 704.334.0133Sandwich Club – $ 435 S. Tryon St. 704.344.1975

D E S S E R T

Ben & Jerry’s – $ 507 Providence Rd. 704.333.1003dairy Queen – $ 1431 Central Ave. 704.377.4294dolce ristorante – $$ 1710 Kenilworth Ave. 704.332.7525luce ristorante – $$ 214 N. Tryon St. – Hearst Plaza 704.344.9222monticello – $$ 235 N. Tryon St.– Dunhill Hotel 704.342.1193

E C L E C T I C

The melting Pot – $$$ 901 S. Kings Dr. Stuite 140-B 704.548.2431Therapy Cafe – $ 401 N. Tryon St. 704.333.1353The Fig Tree – $$ 1601 E. 7th St. 704.332.3322

F R E N C H

Terra – $$545-B Providence Rd. 704.332.1886

G R E E K

greek Isles – $$ 200 E. Bland St. 704.444.9000Showmars – $ 2004 East 7th St. 704.376.0565Showmars – $ 214 N. Tryon St. 704.333.5833

I N D I A N

Copper – $$311 East Blvd. 704.333.0063maharani – $ 901 S. Kings Dr. 704.370.2824Suruchi’s – $129 W. Trade St. 704.372.7333

I T A L I A N

Carrabba’s Italian grill – $$ 1520 South Blvd. 704.377.2458Coco Osteria – $$ 214 N. Tryon St. – Hearst Plaza 704.344.8878dolce ristorante – $$ 1710 Kenilworth Ave. 704.332.7525Fig Tree – $$$1601 E. 7th St. 704.332.3322Frankie’s Italian grille – $$ 800 E. Morehead St. 704.358.8004Hawthorne’s nY Pizza – $ 1701 E. 7th St. 704.358.9339Intermezzo Pizzeria & Café – $1427 E. 10th St. 704.347.2626little Italy – $2221 Central Ave. 704.375.1625luce ristorante & Bar – $$$ 214 N. Tryon St. – Hearst Plaza 704.344.9222

mama ricotta’s – $$ icotta’s – $$ 601 S. Kings Dr. 704.343.0148Open kitchen – $ 1318 W. Morehead St. 704.375.7449Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622Portofino’s Italian – $$ 3124 Eastway Dr. 704.568.7933Primo ristorante – $$ 116 Middleton Dr. 704.334.3346Cafe Siena – $$ 230 N. College St. 704.602.2750Salute ristorante – $$ 613 Providence Rd 704.342.9767Terra – $$ 545-B Providence Rd. 704.332.1886Volare – $$1523 Elizabeth Ave. 704.370.0208Zio authentic Italian – $$ 116 Middleton Dr. 704.344.0100

L A T I N

Cloud 9 Confections – $ 201 S. College St. 704.334.7554latorre’s – $$118 W. 5th St. 704.377.4448Coffee Cup – $ 914 S. Clarkson St. 704.375.8855

M E A T & T H R E E

dish – $1220 Thomas Ave. 704.344.0343mert’s Heart & Soul – $ 214 N. College St. 704.342.4222Blue – $$$214 N. Tryon St. 704.927.2583Intermezzo Pizzeria & Café – $1427 E. 10th Street 704.347.2626

M E X I C A N

Cabo Fish Taco – $ 3201 N. Davidson St. 704.332.8868Johnny Burrito – $ 301 S. Tryon St. 704.371.4448la Paz – $$ 1910 South Blvd. 704.372.4168Phat Burrito – $ 1537 Camden Rd. 704.332.7428Salsarita’s – $ 101 S. Tryon St. 704.342.0950Taqueria la Unica – $ 2801 Central Ave. 704.347.5115

M I D D L E E A S T E R N

kabob grill – $ 1235-B East Blvd. 704.371.8984

O U T D O O R D I N I N G

Big Ben’s Pub – $$ 801 Providence Rd. 704.334.6338 Cans Bar – $500 W. 5th St. 704.940.0200east Boulevard grill – $ 1601 East Blvd. 704.332.2414ember grille – $$$ 601 S. College St. - Westin Hotel 704.335.2064

ri-ra Irish Pub – $a Irish Pub – $ 208 N. Tryon St 704.333.5554Sullivan’s – $$$ 1928 South Blvd. 704.335.8228The Corner Pub – $ 335 N. Graham St. 704.376.2720

P I Z Z A

Brixx – $225 East 6th St. 704.347.2749domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847Fuel Pizza – $ 214 N. Tryon St. 704.350.1680Fuel Pizza – $ 1501 Central Ave. 704.376.3835Hawthorne’s nY 1701 E. 7th St. 704.358.9339 latta Pizza – $ 320 S. Tryon St. 704.333.4015moondogs – $ 3228 N. Davidson St. 704.377.2422Papa John’s Pizza – $ 1620 E. 4th St. 704.375.7272Picasso’s – $214 N. Church St. 704.331.0133 Pizza Hut – $ 901 S. Kings Dr. 704.377.7006rudino’s Pizza & grinders – $ 2000 South Blvd. - Atherton Mill 704.333.3124UnO Chicago grill – $ 401 S. Tryon St. 704.373.0085Zio authentic Italian – $ 116 Middleton Dr. 704.344.0100

Q U I C K B I T E S

Bojangles’ – $310 E Trade St. 704.335.1804Boston market – $ 829 Providence Rd. 704.344.0016Burger king – $ 310 E. Trade St. 704.334.3312Chick-fil-a – $ 101 S. Tryon St. 704.344.0222Chicks restaurant – $ 320 S. Tryon St. – Latta Arcade 704.358.8212Church’s – $ 1735 W. Trade St. 704.332.2438dairy Queen – $ 1431 Central Ave. 704.377.4294domino’s Pizza – $ 343 S. Kings Dr. 704.331.9847Fuel Pizza – $ 214 N. Tryon St. 704.350.1680Fuel Pizza – $ 1501 Central Ave. 704.376.3835green’s lunch – $ 309 W. 4th St. 704.332.1786mcdonald’s – $ 700 S. Kings Dr. 704.395.2966mcdonald’s – $ 200 S. College St. 704.333.4478mr. k’s – $ 2107 South Blvd. 704.375.4318Papa John’s Pizza – $ 1620 E. 4th St 704.375.7272Pasta & Provisions – $ 1528 Providence Rd. 704.364.2622Pita Pit – $ 214 N. Tryon St. 704.333.5856

Quiznos Sub – $Quiznos Sub – $ 127 N. Tryon St. 704.374.9921Quizno’s – $320 S. Tryon St. – Latta Arcade 704.372.8922roly Poly Sandwiches – $ 317 S. Church St. 704.332.6375Sbarro – $101 S. Tryon St. 704.332.5005Simply Subs – $ 212 S. Tryon St. 704.333.0503Spoons – $ 415 Hawthorne Ln. 704.376.0874Subway – $ 101 N. Tryon St. 704.338.9866Subway – $626 N. Graham St. 704.632.1675Subway – $201 N. Tryon St. 704.333.3302Wendy’s – $211 N. College St. 704.376.8577Woody’s Chicago Style – $320 S. Tryon St. - Latta Arcade 704.334.0010Zack’s Hamburgers – $ 4009 South Blvd. 704.525.1720

S E A F O O D

aquavina – $$$ 435 S. Tryon St. 704.377.9911Cabo Fish Taco – $ 3201 N. Davidson St. 704.332.8868Capital grille – $$$ 201 N. Tryon St. 704.348.1400Fig Tree –$$$1601 E. Seventh St. 704.332.3322 gW Fins – $$525 N. Tryon S 704.716.3467laVecchia’s – $$$ 225 E. 6th St. 704.370.6776mcCormick & Schmick’s – $$$ 200 South Tryon St. 704.377.0201mcIntosh’s – $$$ 1812 South Blvd. 704.342.1088Outback Steakhouse – $$ 1412 East Blvd. 704.333.2602

S O U T H E R N & S O U L

lupie’s Cafe – $ 2718 Monroe Rd. 704.374.1232mert’s Heart and Soul – $214 N. College St 704.342.4222Price’s Chicken Coop – $ 1614 Camden Rd. 704.333.9866Savannah red – $$ 100 W. Trade St. 704.333.9000Marriott City Center

S P A N I S H

arpa Tapas – $$$ 121 W. Trade St. 704.372.7792Sole Spanish grille – $$$ 1608 East blvd.. 704.343.9890

S T E A K H O U S E

BeeF & BOTTle – $$$ 4538 SoUTH BLvD. 704.523.9977Capital grille – $$$ 201 N. Tryon St. 704.348.1400

laVecchia’s – $$$ 225 E. 6th St. 704.370.6776longhorn Steakhouse – $$ 700 E. Morehead St. 704.332.2300mcIntosh’s – $$$ 1812 South Blvd. 704.342.1088morton’s – $$$227 W.Trade St.- Carillon bldg.227 W.Trade St.- Carillon bldg.227 W.Trade St.- 704.333.2602Outback Steakhouse – $$ 1412 East Blvd. 704.333.2602ruth’s Chris – $$$ 222 S. Tryon St. 704.338.9444Sullivan’s – $$$1928 South Blvd. 704.335.8228

S U S H I

Cosmos Cafe – $$ 300 N. College St. 704.372.3553Fujo Uptown Bistro – $$ 301 S. College St 704.954.0087kO Sushi – $$ 230 S. Tryon St. 704.372.7757nikko – $$1300-F South Blvd. 704.370.0100ru-San’s Sushi – $$ 2440 Park Rd. 704.374.0008

T A P A S

arpa Tapas – $$$ 704.372.7792 121 W. Trade St.Cosmos Cafe – $$ 704.372.3553 300 N. College St.Town restaurant – $$ 710 W Trade St. 704.379.7555

V E G E T A R I A N

dish – $ 704.344.03431220 Thomas Ave.Something Classic Café – $715 Providence Rd. 704.347.3666

V I E T N A M E S E

Pho an Hoa – $ 4832 Central Ave. 704.537.2595

B A R S

Big Ben’s Pub – $$ 801 Providence Rd. 704.334.6338alley Cat – $ 300 N. College St. 704.375.8765amos Southend – $ 1423 S. Tryon St. 704.377.6874Bar Charlotte – $ 300 N. College St. 704.342.2557Brick & Barrel – $ 200 N. Tryon St. 704.370.2808Buckhead Saloon – $ 201 E. 5th St. 704.370.0687Cans Bar – $500 W. 5th St. 704.940.0200Cedar Street Tavern – $120 N. Cedar St. 704.333.3448Connolly’s on 5th – $ 115 E. 5th St. 704.358.9070Cosmos – $$300 N. College St. 704.375.8765Coyote Ugly – $ 521 N. College St. 704.347.6869Crush – $300 E. Stonewall St. 704.377.1010dilworth Bar & grille

911 E. Morehead St. 704.377.3808dixie’s Tavern301 E. 7th St. 704.374.1700doubledoor Inn 218 E. Independence Blvd. 704.376.1446ed’s Tavern 2200 Park Rd. 704.335.0033evening muse 3227 N. Davidson St. 704.376.3737Fox and Hound – $ 330 N. Tryon St. 704.333.4113The graduate – $ 1308 E. The Plaza 704.332.8566grand Central deli – $ 101 N. Tryon St. 704.348.7032Hartigans Pub – $ 601 S. Ceder St. 704.347.1841Hawthorne’s nY Pizza – $ 1701 E. 7th St. 704.358.9339Jillian’s Southend – $ 300 E. Bland Street 704.376.4386loft 1523 – $$ 1523 Elizabeth Ave. 704.333.5898madison’s – $$ 115 Fifth St. 704.299.0580morehead Tavern – $ 300 East Morehead St. 704.334.2655Phil’s Tavern – $ 105 E. Fifth St. 704.347.0035Picasso’s – $214 N. Church St. 704.331.0133Pravda – $$300 N. College St. 704.375.8765Presto Bar and grill – $ 445 W. Trade St. 704.334.7088ri-ra Irish Pub – $ 208 N. Tryon St 704.333.5554Selwyn Pub – $ 2801 Selwyn Ave. 704.333.3443Southend Brewery – $$ 2100 South Blvd. 704.358.4677Stool Pigeons – $ 214 N. Church St. 704.358.3788The attic – $ 200 N. Tryon St. 704.358.4244The Breakfast Club – $ 225 N. Caldwell St. 704.374.1982The Corner Pub – $ 335 N. Graham St. 704.376.2720The Forum – $$ 300 N. College St. 704.375.8765The gin mill – $ 1411 S. Tryon St. 704.373.0782The graduate – $ 123 W. Trade St. 704.358.3024The Penguin – $ 1921 Commonwealth Ave. 704.375.6959The Pub – $710 West Trade St. 704.333.9818Thomas Street Tavern – $ 1218 Thomas St. 704.376.1622Tilt – $$127 W. Trade St. 704.347.4870Tremont music Hall – $400 W Tremont Ave. 704.343.9494Tutto mondo – $ 1820 South Blvd. 704.332.8149Tyber Creek Pub – $ 1933 South Blvd. 704.343.2727Vinnie’s Sardine – $ 1714 South Blvd. 704.332.0006Visulite Theater – $ 1615 Elizabeth Ave. 704.358.9250

Dining and Nightlife Guide

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