SAZERAC
(Don’t) Wait for It
Who knew that when Jimmie “JJ” Jeter’s mother took him to see a local summer production of Annie as a middle schooler, one woman’s performance would change his entire life? “The woman that played Miss Hannigan gave the performance of her life,” he recalls, almost 20 years later. Jeter, a Winston-Salem native, remembers being awestruck and overcome with a sense of knowing, “I want to do that.” The very next day, his mother reached out to the Community Theatre of Greensboro, where Jeter would become involved in various productions, even landing the lead role of Troy Bolton in High School Musical 2.
Throughout much of his off-stage high school career, Jeter performed for the North Carolina Black Repertory Company’s Teen Theatre, where then artistic director Mabel Robinson introduced him to the late Matt Bulluck, professor emeritus of drama at the University of North Carolina School of the Arts. After witnessing his chops, Bulluck suggested he audition for the school. With Robinson’s guidance, Jeter prepared a monologue and was admitted to its high school program, attending there his senior year. “I had no idea what I was doing and that program completely changed my life,” he says. Following in Bulluck’s footsteps, Jeter went on to study at Juilliard, where he graduated with a fine arts degree in acting in 2016.
Now, Jeter is returning to Greensboro, this time on the Tanger Center stage, as Aaron Burr in the Broadway sensation Hamilton. “This feels like a full-circle moment for me,” he says. “It is an honor to go, ‘My blood, sweat and tears are . . . right here in Greensboro. It’s still there, right there.”
While Jeter has played all seven male principal roles — on Broadway and in the Australian tour — he says that currently, he’s partial to the role he’s in. Jeter once heard the character’s originator, Leslie Odom, say that there are more Burrs than Hamiltons in the world. “There’s a lot that we recognize in him that we see in ourselves, the things that we don’t really talk about or bring up.” Portraying Burr every night, he says, holds him accountable. “Hey, we have to be honest about who we are, right?” Plus, Jeter adds, Burr has the best songs in the show, including his favorite: “The most gut-wrenching song to sing every night — ‘Wait for It.’”
And what’s Jeter willing to wait for? His order from his family’s Winston-Salem restaurant, Simply Sonya’s: mac-n-cheese, collard greens and his mother’s chicken with the secret family sauce. “I can taste it now,” he says, dreaming about his upcoming jaunt through the Triad with the show. “I already told my mom, ‘Go ahead and have my order ready, please!’”
After working with Hamilton in some capacity for the last eight years, the next dream is to write and act in his own show, à la Hamilton creator Lin-Manuel Miranda. Perhaps a “zombie musical. It sounds crazy, but it’s going to be so cool!” We’ll be waiting in the wings for that show to hit the Tanger Center, but for now, we’re not throwing away our shot at catching Jeter as Aaron Burr. — Cassie Bustamante
Just One Thing
We’re nuts about the entire “Life & Times of Charles M. Schulz” exhibit at Alamance Arts in Graham. Known for his entire Peanuts gang — including that blockhead Charlie Brown, plus Snoopy, Schroeder, Linus and so many more moon-faced kiddos — Schulz published the very first Peanuts comic strip on October 2, 1950, launching what would grow into a phenomenon that includes movies, books, TV specials and a theme park. Still today, Gen Z-ers are snagging merch from Peanuts collaborations with brands such as American Eagle and Pottery Barn. Just last December, Architectural Digest asked, “Will 2024 Be the Year of Snoopy Girls?” While this exhibit features a replica of Schulz’s studio, you’ll also get to see character panels with insight into their personalities. Our pick? Lucy Van Pelt. We know — you’re thinking “Good grief! That bully?” But yes. She knows what she wants — piano man Schroeder and, apparently, real estate — and she’s willing to go after it. Schulz himself said, “Lucy comes from that part of me that’s capable of saying mean and sarcastic things, which is not a good trait to have, so Lucy gives me an outlet.” And don’t we all need a creative outlet for our inner Lucy? When you’re done putting the last ornament on your very own Charlie Brown Christmas tree, hitch a ride with the Red Baron to Alamance Arts to check out this exhibit that’s fun for the whole gang through January 17. Info: alamancearts.org.
Letters
To Cynthia Adams in response to her July 2024 column, “The Dog Who Owned Us”
I just read this article by Cynthia Adams in the July issue. Admit it brought a tear to my eye.
It called to mind this short article on a similar topic I wrote not so long ago. I would appreciate it if you would share it with Cynthia so she might enjoy.
— Jon Maxwell
An excerpt from “An Ode to Our Family’s ‘BFG,’” published in the Greensboro News & Record, September 2015:
What we failed to appreciate was how much the right dog can teach us all.
From the litter, Gavin picked an energetic white/black female that was apparently the leader, and enforcer, among her siblings. It did not take long to settle upon “Bonnie” as a suitable name for this darling wee lass. When we stopped by my brother’s house for a backyard cookout, Bonnie scrambled from Gavin’s arms and bolted across the yard to my wife Caroline’s lap, where she rested contentedly for most of the afternoon. In one fell swoop, she had effectively neutralized the only potential holdout to her being welcomed into the bosom of our family.
Unsolicited Advice
When the Mayans brewed their first steaming cup of hot chocolate around 500 B.C., it’s likely they never imagined that Tom Hanks would sing a whole song about it in The Polar Express. You know the one: Hey, we got it! Hot! Hot! Say, we got it! Hot chocolate! Of course, they probably also never guessed their concoction of ground-up cocoa seeds, water, cornmeal plus chili peppers would evolved into a milky, creamy dessert-worthy treat. Wondering what to sprinkle on, aside from that sweet dollop of whipped cream or pile of marshmallow pillows melting atop your mug? Say, we got it! Hot chocolate toppers!
Chocolate’s best pairing? Sorry, Cupid, put away the strawberries and wait your turn — it’s more chocolate. Grab a high-quality dark chocolate bar and your veggie peeler to create the cutest, richest curlicues, melting into a bittersweet symphony of flavors The Verve would envy.
Feeling salty? Say seasoning’s greetings with a dash of coarse sea salt. Or indulge in a cinn-ful treat with a sprinkle of cinnamon. How about a nod to its origins by kicking it up a notch with chili powder. Alexa, play “Christmas Wrapping” by the Spice Girls.
Did your confectionary delights turn out less than delightful? Don’t toss those cookies! Crumble ‘em up and rebrand them as ganache garnishes.
Take your holiday rage out — say, we got it — by placing a candy cane in a plastic baggie and smashing it to smithereens. Sprinkle atop your hot cocoa for a chocolate and peppermint delight that’s winter’s answer to mint chocolate chip ice cream.
But our go-to? Peppermint schnapps. All the mint chocolate goodness plus a delightful buzz. Leave this treat out for Santa and you’re bound to get on the last-minute nice list. Or find Santa snoozin’ in your easy chair on Christmas morn.
Sage Gardener
Cranberries are weird. They are grown beneath layers of peat, sand and clay covered by water and are harvested by combing the floaters off the surface. As anyone who’s unearthed a bag left over from Thanksgiving knows, they are slow to go bad, so much so that sailing vessels of yore stored them in barrels on long sea voyages to stave off scurvy. When dropped, they bounce like a ball. In fact, early cranberry farmers bounced them down staircases, discarding the ones that didn’t make it to the bottom. No evidence suggests that the Pilgrims ate them at the first turkey throw down. Nobody knows where the name came from, maybe from low German kraanbere because the flower’s stamen looks like a crane beak. American Indians called them sassamenesh, which English speakers thankfully ignored. Indians used them to make pemmican, a winter staple made by mixing fat, pounded, dried meat and often dried fruit. Cranberries, by the way, grow on vines, not bushes, and belong to the same genus as blueberries, Vaccinium, derived from the Latin word for cow, vacca — maybe because cattle gobble them up. Native to North America and northern Europe, they grow wild from Nova Scotia to North Carolina. Rather tart in flavor, some people “carve” the jellied cranberry straight from the can and feature jiggling slices of it on a serving platter. NPR diva Susan Stamberg goes on and on about her mother’s cranberry relish, which includes onion and horseradish. Me? I’ll stick to my own mama’s unjiggling cranberry relish, made with bouncy fresh berries, orange segments and grated rind.
— David Claude Bailey
And the Award Goes to . . .
Earlier this year, we were honored by the N.C. Press Association with the following editorial awards:
First Place in Feature Writing:
Cynthia Adams for “Wine Not Now”
Third Place in Feature Writing:
Billy Ingram for “Greensboro’s Jeanaissance”
Third Place in Profile Feature:
Cassie Bustamante and Bert VanderVeen for “Minding Her Business”
Second Place in Lighter Columns:
Cassie Bustamante for “Chaos Theory”
Third Place in Lighter Columns:
Jim Dodson for “Simple Life”
And in the advertising sector:
First Place in both Special Sections and Real Estate Ads
Second Place in Retail Ads
Third Place in Advertising Campaigns
We’d also like to congratulate our sister publications — PineStraw, SouthPark and Walter — who each took home awards as well. And a special shoutout to the team at Walter for snagging the award for general excellence. O.Henry is proud to be part of The Pilot’s team of stellar publications and digital offerings. We look forward to bringing you more stories highlighting the “Art & Soul of Greensboro” in 2025.