JD Boone Chili Cookoff to be held Saturday

Joining in the spirit of a full day of family events in downtown West Jefferson, the Farmers Market will be joining with the Armed Forces Tribute to provide entertainment, food, some of the regular Market vendor produce and the J.D. Boone Chili Cook Off on the Backstreet Nov. 15.

Farmers Market folks will be decorating the Market that morning, with a mini-market from 10 a.m. until 2 p.m. so everyone can buy their produce before watching the Parade at 2 p.m.

Named in memory of J.D. Boone, a World War II Veteran, J.D. left home at age 14 to join the Civilian Conservation Corps as he supported his mother and sisters in this way through the depression.

Enlisting in the United States Navy in April, 1943, he served for three years, sustaining severe burn injuries from a kamikaze attack. The solemn burial at sea of his shipmates influenced his decision to make a career providing funeral services.

With the opportunity to purchase a funeral home, in 1957 J.D. arrived in Ashe County with three young children, an old Studebaker car and $5000 to realize his ambition to provide compassionate and caring service to those he would always refer to as the best people on this earth.

In 1961 he developed Ashelawn Memorial Gardens. In 1972 he moved his funeral home to the grounds of Ashelawn, becoming the first co-located mortuary/cemetery in North Carolina. Serving the citizens of Ashe County was his life's calling. In 1959, he was one of the first farmers to operate a commercial Christmas Tree Farm, as at home in his overalls as in a business suit.

As a member of the Beaver Creek Christian Church, a 50 year member of Ashe Lodge 594, AF&AM, the Ashe County Shrine Club, the Jefferson Rotary Club, the Veterans of Foreign Wars and the American Legion, he was a man loved and respected by many over his lifetime. A representative of The Armed Forces Tribute said they were pleased to have the honor of recognizing J.D. with this first cook off.

All individuals, teams and businesses are encouraged to cook up their meanest pot of chili and bring it to the Market between 8 and 10:30 a.m. Entrants are required to bring two gallons of chili for tasting, a means of keeping the chili warm (such as a crock pot), extension cords if electricity is needed and a list of ingredients for the officials. Measurements for the ingredients are not required, but pre-packaged chili mixes are not allowed. Substitute front men and women are allowed to present chili prepared by those wanting to compete but unable to attend.

The three divisions are: Pure Chili, which includes meat and spices only; Creative Chili, which can have beans, pasta, veggies, or anything else you want to include; and Vegetarian Chili, which can contain no meat or animal byproducts.

Entry fees are $20 for individuals, $25 for a team and $30 for a restaurant. Surprise judges will select first, second and third places, with Showmanship and People's Choice selected by voting. Awards will be held at 4 p.m., with judges revealed prior to the announcements. Tickets for tasting and voting will be $10 each.

Hamburgers and hot dogs will be grilled at the Market from 11 a.m. to 4 p.m., with hot chocolate, cider, coffee and soft drinks available for purchase.