Searching for Sasquatch on Halloween

Statue of Sasquatch in Troy, NC

On Halloween does the story of Sasquatch spook you? You decide if it’s the truth or a legend, but either way you will be curious and want to know more. Regardless, the story is told and retold in central North Carolina, particularly on hiking adventures and camping trips with people of all ages.

Where to Look for Sasquatch

Ground zero for finding Sasquatch is Montgomery County. More sightings of this mysterious, mythical creature have occurred here than many of us want to count. However, a group — known as the Bigfoot Field Researchers Organization — does just that, and a scientific pursuit — known as cryptozoology (a serious inquiry for believers) — documents these experiences. (The nickname “Bigfoot” incidentally comes from footprints reportedly up to 24 inches in length.)

The Uwharrie National Forest is just the ideal location that Sasquatch would want to call home. (Confusing Uwharrie with U. R. Harry is a diversionary tactic by skeptics to poke fun at believers convinced that Sasquatch is real.)

With abundant game animals such as deer, turkey, rabbit, and squirrel in the forest, Sasquatch has many choices for a meal when taking a break from snacking on the abundant fish. After such a rich diet, Sasquatch can obviously travel quite a distance before returning home.

Reporting When You Find Sasquatch

If you should see Sasquatch, make sure you use the handy form on the BFRO’s website to report when your experience. (The form is easy to find online — just search for “BFRO report form” — filing a report adds you to the list of contributors. I always have a form ready just in case.) Because Montgomery has the overwhelming number of the 94 sightings of Sasquatch in North Carolina (as recorded by BFRO), this county is the obvious place to begin a search.

If you’re curious, the most promising way to find Sasquatch is to venture into the Uwharrie. When you do, the best advice is to remain calm. A police warning in 2017 advised, “Please do not shoot at him/her.” (However, this public safety advisory was intended to avoid harming “a fun-loving and well-intentioned person wearing a gorilla costume.” Obviously, some officers aren’t convinced about the seriousness of such sightings.)

Believing That Sasquatch Is More Than a Legend

That Sasquatch is more than a legend is confirmed by how seriously many people believe this story. A fall festival in honor of the creature is held at Deep River Park, a 40-acre park near the community of Cumnock in northern Lee County. For look-alikes, contests are held for the hairiest man, best beard and, of course, the biggest foot. The park’s association believes so much in the sightings that it quotes Sasquatch, “Believe in yourself, even if no one else will.” Even the Lee County Co-op Extension Center last year held a series of lectures about this truly awesome creature.

Sponsoring an aerobic search, the town of Troy has held Chasing Bigfoot, a five-kilometer trail run in a nature preserve. Although the run was successful, no credible sightings were reported. Troy has also included Sasquatch in the logo for TroyFest, its annual summer festival.

The network Animal Planet even sent a crew to Montgomery County to film part of its series “Finding Bigfoot.” Perhaps it was influenced by the Class A sightings (the most reliable category) from there since 1990. Souvenirs abound along NC 24/27 in the area of the forest for explorers and researchers looking for Sasquatch and needing to take home something tangible.

Camping outfitters and outposts have statues, t-shirts as well as bumper stickers that help in telling the story if the pictures taken aren’t in focus. With such credible evidence, is it surprising that only 16 percent of Americans believe that Sasquatch exists?

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Note: The post is based on my article about Sasquatch published in the November 2019 issue of OutreachNC Magazine.

Making Biscuits at the State Fair

A huge mixing bowl is used to make 80 biscuits.

My first year as a biscuit-maker at the N.C. State Fair is now in the history book, and I am very happy with my experience. I was fortunate to work with dedicated people who have worked many years at the booth of Cary United Methodist Church, which is the longest-serving food vendor at the fair and is renowned for its biscuits, especially country ham.

Cary United Methodist Church, which first opened its booth at the fair in 1916, is the longest-serving food vendor.

First Experience

The biscuits that I made at the fair were far superior to than the ones made at the training class. I was surprised at how good they looked. Midway through the first shift I had a 10-minute break, so I took a ham biscuit outside to eat. It’s hard to be modest. I don’t think I’ve eaten a better biscuit. 

Biscuits just taken out of the oven are ready for the "stuffers."

The shifts that I worked were all in the afternoon, so I missed the morning crowd that comes early and wants biscuits for breakfast as well as the late-night fairgoers who order a few (or a dozen) ham biscuits to take home for the next day. In one five-hour afternoon shift about 600 biscuits were made—a busy time—but the previous shift that morning had baked 1,360 (in six hours).

Ham cooking has to keep up with the orders, too.

Fortunately for my first experience I was paired with a veteran biscuit-maker. Suzy worked five days this year, which is her seventh consecutive one. I could tell that she had been a kindergarten teacher: She was very patient and positive, and she offered tips and ideas that were helpful.

Biscuit "stuffers" keep busy fulfilling all the orders.

Biscuits at the Fair

Making biscuits at the fair was almost the same as at the training class except we kept making tray after tray after tray. The biggest difference is at the fair most teams don’t make biscuits by feel—we use a recipe! Six parts flour to one part shortening. For each batch, we used 24 cups of self-rising flour, 4 cups of shortening, and 3 quarts of buttermilk. (Don’t try this at home unless you want to make 80 biscuits.) Otherwise, the process is the same as in the class.

Customers sit and await patiently their orders inside the booth.

For only $2, the ham biscuit is a hot seller, and we ran out briefly for only a few minutes one afternoon. Otherwise, we had hot biscuits ready for orders, although when someone ordered a dozen to go followed by another person who wanted ten biscuits to take home, we had to expedite the tray that we were making.

The kitchen space is limited, but everyone works as a team.

Best Biscuits Ever

When a young family was eating biscuits near my work area, I leaned over and asked if they were the best biscuits ever. The mother nodded and gave a thumbs-up sign. When I told her that it was my first day, we exchanged expressions that indicated we both were surprised.

"Veteran" biscuit-maker Suzy and I made a LOT of biscuits.

Now that I’m an authentic biscuit-maker, I’ve joined the circle of legendary bakers who have made biscuits for more than a century at the state fair. I hope to return next year and continue the tradition.

Above: My hat that proves that I worked in the kitchen.
Below: At the top of the 155-foot-tall SkyGazer Ferris wheel, the largest traveling wheel in the U.S., a rider can see up to 15 miles in any direction. The gigantic wheel is adorned with 524,000 LED lights.

Learning to Make Biscuits for the State Fair

A buttermilk biscuit with ham is a crowd-pleaser at the State Fair.

Walking among the food vendors at the N.C. State Fair held in Raleigh each October is enough to tempt you to try all the creative and traditional foods. Although the exotic creations—such as a double cheeseburger sandwiched between two Krispy Kreme donuts—captivates the media each fall and is what many fair-goers talk about, a simple buttermilk biscuit is what attracts my attention.

A lot of ham is cooked for all the biscuits at the fair.

Training Class

Last fall I was amazed at one booth in particular. Operated by First and White Plains Methodist Churches of Cary, NC, the booth was cranking out biscuit after biscuit (served with country ham or sausage) to a long line of customers. When I was told that this booth makes up to 1,200 biscuits each shift, I had to learn more and soon wanted to be a biscuit maker.

A training class is offered each year for new biscuit-makers.

Several days before the fair begins, First Methodist holds a biscuit-making training class for new volunteers. (During the fair, the booth is too busy to conduct training.) I quickly signed up for the class and was the first person to show up on the morning when it was held. Maybe I was that excited.

Working the shortening into the flour is the first step.

Flour, Shortening, and Buttermilk

For a couple of hours, we amateur biscuit-makers watched as veterans demonstrated the process. Then we divided into teams to make our own and see if we could be successful. The challenge is high because First Methodist is the longest-serving food vendor at the fair and is so renowned for its biscuits (many customers stop every time they come to the fair for the biscuits).

As the dough is kneaded, the flour and shortening begin to adhere to each other.

In the class we didn't use a written recipe, but the process is simple. Fill a mixing bowl about two-thirds full with self-rising flour. At the fair, the booth uses 25-pound bags of Snowflake brand. (For the training class, we used tried-and-true White Lily.) Then scoop a handful of shortening about the size of a softball and knead the dough on a lightly floured work surface. After a few minutes, you quickly learn if more shortening is needed (all the flour is not adhering in clumps) or if a little more flour should be added to have a good dough consistency.

Biscuits are placed on an ungreased cookie sheet for baking.

Next buttermilk (at room temperature, not chilled) is added. For our mixing bowls, we added about a quart of buttermilk and continued to knead the dough. Again from the feel of the dough, you can tell if more buttermilk is needed. When you are satisfied with the dough, it’s time to roll it into the desired height (about the distance from the end of your thumb to the first knuckle) to form the biscuits. An empty metal can (that once contained pineapples) cuts each biscuit simply by pressing it into the dough. No twisting!

Into the oven goes the first pan. 

Baking to Perfection

The biscuits are then placed on an ungreased cookie sheet – about 40 to a sheet – and baked at 400 degrees initially for six minutes. After the sheet is rotated, the biscuits are baked for six more minutes. When the timer sounds, you have biscuits that every person who comes to the fair wants. If rolled to the right height (not too tall), the biscuits are perfect--and not gooey. If any extra flour is shaken off when they are placed on the sheet, they should be golden-brown when they come out of the oven. They are then filled with hot country ham or sausage by other kitchen volunteers.

Patience is needed as the biscuits bake.

About a dozen were trained in the class, and we are ready to show off our talents. Each one of us is expected to sign up for two shifts during the 11 days that the fair is held. Each shift has two biscuit-makers. When we beginners make biscuits, we will work with a veteran who will help to guarantee the consistency of our work.

After the biscuits have baked for six minutes, the tray is rotated in the oven.

A Tradition of Teamwork

Because each day of the fair has three shifts (usually five hours long each), a lot of biscuit-makers are needed. However, even more volunteers are required; about 40 are needed for each shift. The team effort is huge. More than 500 volunteers work at the booth each year. Although making biscuits is important, it is only a part of the much larger overall effort.

Finally a tray of biscuits just out of the oven are ready for tasting.

What First Methodist started in 1916 has developed into a great tradition, and amazingly it has continued unbroken all these years. The original hand biscuit has been served every year since the first one. I’m ready to show off my new biscuit-making skills.

A benefit of being in the class is the chance to take home extra biscuits, which I enjoyed with homemade strawberry jelly.

Note: Several biscuit recipes (with specific measurements) are available online, including this one by Crisco.