Elegant Island Living October 2017 by Elegant Island Living Media Group

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irst and foremost, we can all agree that we as a community were very fortunate to have survived Hurricane Irma. The fact that the path of this monster storm turned westward certainly saved us from major destruction. Like the aftermath of Matthew last year, the clean up may take weeks, but we have so much for which to be thankful. Our first responders have always been great, but seem to shine even more during times of crisis. We are truly fortunate to have such dedicated men and women living and working among us. There is a point during the Christ Church service when Father Tom Purdy says, “Peace be with you,” and members of the congregation turn to the person left and right of them greeting them in the same manner. Neighbors in the pews respond, “And also with you.” The next time you see a lineman, policeman, fireman, medic, or any other type of first responder, please take a moment to thank them.

They put in long hours working diligently to keep us and our island safe in these emergency situations. And as you drive, bicycle, or walk around the island, take time to appreciate all the beauty we have here. It could all be gone in minutes. Hug your family, hug your neighbor, and hug a stranger. To all of our community, we at EIL say, Peace be with you.

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On the Cover: October means cooler weather, evening bonfires, and football! Our favorite fall flavors fill their air with their spiced scents and we start adding pumpkin pie and butternut squash to our menu choices. This month we turn the spotlight to apples in our feature section, How ’Bout Them Apples. Dig in and Go Dawgs!

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contents

56 F E AT U R E

I S L A N D

16 How ‘Bout Them Apples

60 Celebrating the Saints Among Us

EVENTS

64 Business Buzz

41 The Faces of Hope 48 Five Star Futures 54 Spread Your Wings

I MP R ESSS I O N S

68 What’s Happening 74 Social Scene 86 Real Estate

I SLAND

P R O F I LES

56 Get Cooking at Simmer & Soak

122 SSI Archives

O CTO B E R 2 0 1 7

ELEGANT ISLAND LIVING

SHARING A BORDER WITH THE SUNSHINE STATE, WE KNOW ALL ABOUT ORANGES.

arly settlers on St. Simons Island planted vineyards and fruit trees, including oranges and peaches. Today, Seville oranges still grow on the trees at Fort Frederica and citrus trees grace the gardens of many island residents. But with the arrival of fall, our thoughts turn to apples and pumpkins as the fresh picks of the season. So, in the spirit of autumn and crisp, cooler days, let’s take a closer look at everything apple. (continues)

O CTO B E R 2 0 1 7

Where do they come from? New York City may be known as the “Big Apple,” but it’s Washington state that produces the most apples every year, far surpassing New York and Michigan, the nation’s next top producers. In Georgia, we have apple country too, and the heart of it is Ellijay, in the North Georgia mountains. In fact, Ellijay is hosting the 46th annual Georgia Apple Festival October 14-15 and 21-22 this year if you’re looking for a fun – and fruit-filled – fall getaway! But back to the “Big Apple,” for a minute; did New York earn that nickname for the state’s abundant apples? Not according to historical fact. Oddly, the term was first heard on the horseracing circuit. As the story goes, sometime around 1920, NYC newspaper reporter John Fitz Gerald, who covered the track on his beat, heard African-American stable hands in New Orleans say they were going to “the big apple,” a reference to New York City, whose race tracks were considered bigtime venues. Fitz Gerald adopted the moniker in his news columns. Jazz musicians used the same nickname for the city to refer to its big-time music clubs in the1930s. The moniker faded from use until its revival as a part of a tourism campaign in the early 1970s to polish up New York City’s image. The man credited with creating the ad campaign, Charles Gillett, president of the New York Convention and Visitors Bureau, was a jazz enthusiast who knew that the Big Apple had once been a term that bestowed (continues) 18

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O CTO B E R 2 0 1 7

with an apple tree. (Michelangelo didn’t bite on the apple hype, his Sistine Chapel fresco pictures the serpent in the garden coiled around a fig tree.)

respect on the city. Visitors were invited to come take a bite out of the Big Apple and t-shirts, pins, and other promotional items featuring apples were seen everywhere. This time the nickname stuck. An ironic bit of trivia: long before “Big Apple” was coined, New York City was known as New Orange. In 1673, the Dutch captured New York from the English and dubbed it New Orange in honor of William III of Orange. When the city reverted to English control the following year, it reclaimed its former name. Apples and oranges indeed. When looking at United States fruit production, the domesticated apple is the second most valuable fruit grown here, second only to the orange. Yet it is the apple has certainly become an embedded part of American culture: “as American as apple pie.” Even Ralph Waldo Emerson once called the apple the “America Fruit.” But where did apples originate?

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The Garden of Eden, you might say if you take biblical lore at face value. After all, didn’t God warn Adam and Eve about the tree with the forbidden fruit? And wasn’t it an apple from that tree that Eve offered to Adam, thus causing their expulsion from this paradise? That’s what Milton described in Paradise Lost. But scholars will tell you that the apple got a bad rap. The forbidden fruit was never identified as an apple in the Hebrew Bible. What was more likely a fig, pear, peach, or maybe even a pomegranate, became an apple in common lore thanks to a Latin pun from a translator with a sense of humor, the popularity of Milton’s poem, and famous works of art dating back to the 1500s that depict Adam and Eve

Research has shown that what we now know today as the domesticated sweet apple likely originated in China. Early evolution and spread of apple trees most likely happened via birds, and large herbivores like horses and bears. Humans later spread the fruit from China to Rome to Northern Europe both intentionally through the grafting of trees to create orchards and unintentionally from the consumption of the fruit and subsequent dispersal of seeds. European settlers brought the apple to America, but the many of the grafted European cultivars did not fare well. When planted however, the apple adapted to its surroundings, began to thrive. In colonial times, apples became an important food source. They were likely a main source of sweetness as sugar and honey were not widely available in the colonies. Additionally, dried apples retained the fruit’s nutritional value and were easily stored. They became a valuable export. But it was apples’ use for cider that accelerated the spread of orchards. And it’s here that the American folklore figure of Johnny Appleseed arose.

alt Disney secured a place in pop culture for Johnny Appleseed, a barefoot rambler who wore a cooking pan as a hat and joyfully spread apple seeds from his knapsack along his travels. Yet, John Chapman (1774-1845), the pioneer nurseryman behind this cartoon icon was also a shrewd businessman. He helped make North America a testing ground for seeding selection by establishing nurseries up and down the Ohio River Valley, planting apple seeds gathered from cider mill discards ahead of early settlements. He then (continues)

O CTO B E R 2 0 1 7

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hired locals as caretakers for the nurseries and offered them profit shares in the venture. The two to three-year old seedlings from Chapman’s nurseries were perfect to comply with land grant requirements for planting fruit trees or growing apples for cider production. For Europeans and early American colonists, cider of both hard and soft varieties was an important beverage. Not only does unpasteurized cider provide vitamin C, vitamin B12 is created in the fermentation process. And where water sources may be unreliable the fact that the alcohol and tannins in cider stop bacterial growth, makes it even more useful. No careful propagation was needed to create apples needed for cider, random apple trees produced from seed were perfectly suitable. Since seeds survive the production process, Chapman could also take advantage of this to continue replenishing his stock. Ironically, our folk hero’s practice of planting apple seeds that resulted in trees with only a small chance of producing edible apples was counter to a national trend in which orchards were increasingly established using grafted varieties to ensure good eating apples. With an influx of new and more delicious varieties of apples, American ingenuity struck again and the invention of the apple parer soon followed!

hile we’re separating fact from fiction and folklore when it comes to apples, how about Sir Isaac Newton and that falling apple? The manner in which Newton was struck by inspiration about the theory of gravity is one of the most famous science anecdotes of all time. A young Newton was sitting in his garden at home when an apple fell on his head, thus providing him with a stroke of brilliant insight that became his theory of gravity. Embellishment, both by Newton and the generations of storytellers who came after him, is almost definitely certain. But it appears from an original manuscript made available in digital form by The Royal Society in London,

there is a first-hand account of how Newton devised his theory of gravity after witnessing an apple falling from a tree in his mother’s garden in Lincolnshire. There is no evidence therein to suggest that it hit him on the head, however. Newton himself never left any written accounts of his encounter with the apple, but we do know that the year it occurred was 1666 and Newton was at Woolsthorpe Manor, where he had been born, as an outbreak of plague had closed many public buildings and had forced him from Cambridge. At university, Newton was particularly fascinated by the orbit of the Moon around the Earth, and eventually reasoned that the influence of gravity must extend over vast distances. After observing that apples always fall straight to the ground, he spent numerous years applying himself to the mathematics showing that the force of gravity decreased as the inverse square of the distance. (continues)

O CTO B E R 2 0 1 7

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ton’s bedroom window at the front of the house at Woolsthorpe Manor. Eureka indeed!

Since no writings from Newton exist recounting his take, historians point to an account written by one of Newton’s younger contemporaries, an antiquarian named William Stukeley, who also wrote the first biography of Britain’s great scientist, entitled Memoirs of Sir Isaac Newton’s Life. A fellow Lincolnshire native, Stukeley spent much time in conversation with the older man, and the pair met regularly as fellows of the Royal Society, and often talked together. Stukeley described the apple anecdote as he was told it in 1726, when he and Newton spent the evening dining in London. There are other accounts that Newton shared with others some 50 years after the incident. “Newton cleverly honed this anecdote over time,” said Keith Moore, head of archives at the Royal Society. “The story was certainly true, but let’s say it got better with the telling.” According to Moore, the story of the apple fit with the idea of an Earth-shaped object being attracted to the Earth and also had a resonance with the Biblical account of the tree of knowledge, which would be in keeping with Newton’s religious views. Perhaps more important evidence that the story of the falling apple, even if embellished, actually occurred is the fact that the same apple tree (a cooking variety known as Flower of Kent) still grows in sight of New-

But apples haven’t always had such a rosy history. In the 19th Century, the American temperance movement went after hard cider and applejack and many farmers cut down their apple trees. Fortunately, some advocates recommended fruits, vegetables, and nuts as being part of temperance as healthy alternatives to alcohol. When Americans began to see diet as key to not only physical, but moral health as well, a “health food movement” began, and the apple industry launched a public relations campaign to boost the apple’s healthy image. It was J.T. Stinson, a fruit specialist from Missouri, who coined the adage “an apple a day keeps the doctor away” at the 1904 World’s Fair in St. Louis. It was a successful campaign indeed and not only are these words still spoken, but apples still appear in lunchboxes and are even offered as a more nutritious alternative to traditional side offerings like potato chips or French fries at many restaurants.

ut how well do you know your apples? With such a vast spectrum of color, flavor, firmness from which to choose and combine, the variety of apples that can be cultivated is mindboggling. It’s estimated that more than 14,000 varieties of apples have been identified and named over the past 400 years. But don’t worry, you don’t need to know them all, because most never made it to a commercial market as the apple (continues)

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O CTO B E R 2 0 1 7

Cortland

became less of a local specialty and more of a global commodity. Currently, there are more than 100 varieties of apples are grown commercially in the United States, but 15 popular varieties account for almost 90 percent of all production. Here’s your handy guide to those varieties plus a few other commonly found choices.

Ambrosia

Just like the fragrant nectar or food for the Gods that its name invokes, the Ambrosia has a tender-sweet, heavenly taste. With a smooth yellowpink skin, a floral aroma, and slight honey flavor, they’re ideal for snacking, salads, and are also suitable for baking.

Braeburn

Cortlands are a cross between McIntosh and Ben Davis, but are sweet compared to McIntosh. They have very white flesh and are resistant to browning, making them especially good for salads. They’re also an excellent dessert apple and make delicious apple sauce. If you leave the skins on while cooking, and then run the apples through a food mill or ricer, your sauce will turn a naturally pretty shade of pink.

Crispin

Originally called a Mutsu, reflecting its Japanese heritage, this exceptional apple was renamed Crispin in the late 1960s and has gained popularity ever since. Available almost yearround, sweet, crisp, and refreshing, these apples are excellent for eating, baking, freezing, or cooking into sauce.

Empire

This New Zealand born spicy-sweet fruit is a superb all-purpose apple, best eaten out of hand, but also known to make a decent pie. It has tender, fragrant skin, which smells like just-pressed cider and vanishes like a wisp of cotton candy in your mouth.

Developed at Cornell University in the 1940s, this versatile sweet-tart apple is a cross between Red Delicious and McIntosh appeals. A juicy apple with a very crisp, creamy white flesh, they are excellent for eating and salads, and good for sauces, baking, pies, and freezing

Cameo

Fuji

A spontaneous variety that sprang up in Eastern Washington, Cameo was allowed to grow and proved itself a winner. It is a great dessert apple, perfect alone or with cheese. The Washington Apple Commission rates it as excellent for pies, applesauce and snacking. 26

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Originally developed in Japan in the late 1930s, this big, red apple with golden highlights actually has an American heritage and entered the US market in the 1980s. A bold, sweet, flavorful and firm apple, Fuji is a cross between Red Delicious and an obscure old variety known as Ralls Janet, which was grown by George Washington at

Mount Vernon and Thomas Jefferson at Monticello. It keeps better than any other sweet apple, able to withstand a few weeks in a fruit bowl without turning mushy. Not unsuitable for cooking or baking, but it is really best eaten raw and is delicious in salads.

Gala

This New Zealand import which is now widely grown in the Northwest is a perfect apple for snacking! It is crisp, fragrant, and juicy. Not a good cooking or baking apple; instead, save it for salads where its bright flavor is accentuated in the presence of vinaigrette, cheese, and nuts. It’s right at home in a lunchbox or backpack!

Golden Delicious

A very versatile and flavorful American blonde. Not only a fantastic snacking apple, it makes great applesauce, and bakes well too, but becomes soft very quickly.

Granny Smith

The green-skinned Granny Smith is a good baking apple with refreshing tartness that’s especially useful in savory dishes where its firm texture stands up to grilling and pansearing. It’s often a favorite choice for baking, though it is slow to soften when baked.

Honeycrisp

Many consider Honeycrisp apples to be the greatest fresh eating apple of all time with their crisp texture and sweetness that really is reminiscent of honey. They also make excellent applesauce! (continues)

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Jazz

Like the music for which it is named, Jazz is mellow with a bit of everything working together perfectly. Medium sized and scarlet red, with yellow-green patches, it’s juicy and sweet like the Honeycrisp and nice and firm like a Pink Lady. A perfect apple for snacking and baking.

Jonagold

A seasonal apple, that is intensely flavorful, colorful and a wonderful allpurpose apple. They generally arrive the first of October and by Thanksgiving are likely to have vanished, so snap them up when you see them as they’re great for baking and just plain eating.

Macoun

This dark red apple with a purple flush is both tender and tart. Underneath the tough skin, it has a crunchy, white, juicy flesh. Great for snacking, and sweet enough for making apple cider and applesauce.

McIntosh

Enjoyed since 1811 when John McIntosh discovered the first

seedling, Mc In t o s h apples grow particularly well in New York’s cool climate. They are sweet and very juicy with a tart tang and tender white flesh. They are excellent for eating and sauce and also good for salads. If using for pie, add a thickener because their tender flesh cooks down quickly.

Paula Red

One of the earliest apples to arrive during harvest season (sometimes as early as August!) is the Paula Red from Michigan. With a red blush over a yellow-green background, Paula Reds are a combination of sweet and tart that’s superb for snacking and making applesauce.

Pink Lady

Commonly referred to by its retail name, Pink Lady, the Cripps Pink is a cross of Golden Delicious and Lady Williams. Developed in Western Australia, its bright, namesake coloring is brought out by brisk, autumn nights.

Red Delicious

Red Delicious apples are available yearround and still account for 80% of all apples grown in Washing-

ton. They look good and taste good, stand up to cooking and are ideal for snacking. They’re also perfect in salads, just make sure to peel the skin off, and toss with a little lemon and sugar. Keep them refrigerated to maintain their texture and flavor.

Rome

These superb apples retain their shape and mildly tart flavor beautifully when cooked. This oldtime variety originated in Ohio in 1816 but is widely grown in New York State. They are best used for sauces, baking, and pies. For a delicious blended applesauce, combine them with a sweet apple, like Golden Delicious. Now that we’ve brushed up your apple knowledge, why don’t you put your skills to the test in the kitchen. We’ve picked out some apple recipes both savory and sweet to fill your bellies after we’ve stuffed your brain with fruity lore. Enjoy!

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Who is Granny Smith Anyway?

ranny Smith was in fact a real person, but she didn’t hail from Washington or New York or any other American apple-growing state. Not even close. Maria Ann “Granny” Smith and the green apple named for her can be tracked to a small farm outside of Sydney, Australia, in Ryde, New South Wales. Maria (continues)

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Point, known today as Ryde, and in the mid-1850s, they bought 24 acres of their own land, which was perfect for fruit cultivation. was not a native Australian, however, she was born in Sussex, England in 1799 and married a farmer named Thomas Smith when she was 19 years-old. In 1838, the Smiths with their five children, and along with several other area families, left their farm in the village of Beckley to start a new life in Australia. At that time, the government was offering £25 a year to anyone willing to work the newly settled land “down under.” The couple put down roots in Kissing Maria Ann “Granny” Smith with her son Tom

The Smiths, like other local families at the time, grew apricots, pears, apples and other fruit. Maria baked pies to sell at the Sydney market, where she would frequently select different varieties to incorporate into her recipes. According to a report by local historian Hubert Rumsey in a 1924 issue of Farmer and Settler, in 1868 Maria asked a neighbor and his 12-year-old son to come over and look at some new seedlings that had sprouted down by

the creek where she threw her compost. Smith told the neighbor and his son, who would become the source for Rumsey’s article more than 50 years later, that she believed the sweet green apples from the seedlings had derived from French crabapples grown in Tasmania. Smith cultivated the seedlings, but, sadly, died two years later at the age of 70. Luckily for the apple lovers of today, a number of local growers had planted Maria’s seedlings on their property. One of them, Edward Gallard, grew a large crop every year until his death in 1914. In 1891, the growers exhibited “Smith’s seedling,” at the Castle Hill Agricultural and Horticultural Show, where it took top honors in the cooking apple category. For years after that, growers exhibited the apples under the name “Granny Smith’s.” By 1895, the Australian government was growing Granny Smith apples in bulk and selling them on the export market. With its long shelf life and tart flavor, the Granny Smith apple took off after World War I, and by 1935 had reached markets in England. They didn’t arrive in the United States until 1972, but are now among the most popular apple varieties nationwide. Even though “Granny” Maria Ann Smith wasn’t directly responsible for the worldwide popularity her apple received, her original tree is still critical to the cultivation process. Because this beloved green apple came from a unique mutation that took place down by Smith’s creek, cuttings derived from that original tree are required to grow every Granny Smith apple. (continues)

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Apples can be used in both sweet and savory dishes. Here are some delicious ways to cook with them.

- Apple Wine Chicken INGREDIENTS:

3 Tbsp. butter 2 Tbsp. apple jelly /3 c. dry white wine

/4 c. chicken broth

Apple Wine Chicken

1 tsp. cornstarch 4 boneless skinless chicken breasts 1 tsp. poultry seasonings Salt to taste 1 Tbsp. olive oil 1 tart apple, thinly sliced PREPARATION::

In 1-quart saucepan, melt butter and jelly over medium-low heat. Add wine, broth and cornstarch; cook and stir 2-5 minutes or until slightly thickened. Remove from heat; set aside. Season both sides of chicken with poultry seasoning and salt. In 10-inch skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sear each side 4 to 5 minutes or

until golden brown. Pour sauce over chicken. Cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). During last few minutes of cooking, add apple slices, cooking until apples still have a slight crunch when dish is served. Serve chicken over hot, cooked rice with generous spoonful of sauce drizzled over top.

Beer Brined Pork Chops -

with

R oa s t e d A p p l e s -

3 c. water 1 bottle or can (12 oz.) beer /4 c. packed brown sugar

/4 c. kosher (coarse) salt

6 black peppercorns 4 sprigs fresh thyme 4 sprigs fresh rosemary 1 Tbsp. olive oil

For Roasted Apples: 8 Golden Delicious apples, peeled, cut into 1/2-inch cubes 2 cloves garlic, finely chopped

INGREDIENTS:

For Pork Chops and Brine

2 Tbsp. fresh Italian (flat-leaf) parsley, chopped

8 boneless center-cut pork chops ( /2 inch thick) 1

1 tsp. fresh thyme leaves, finely chopped (continues)

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Beer Brined Pork Chops with Roasted Apples

1 tsp. fresh rosemary leaves, finely chopped /4 tsp. table salt

/4 tsp pepper

/3 c. all-purpose flour

/4 c. olive oil

PREPARATION:

Place pork chops in 1-gallon resealable freezer plastic bag. In medium bowl, mix water, beer, brown sugar and kosher salt until brown sugar is dissolved. Add peppercorns, thyme sprigs and rosemary sprigs. Pour brine over pork chops. Seal bag; refrigerate 4 to 24 hours, turning bag occasionally. Heat oven to 375°F. Line cookie sheet with foil; spray foil with cooking spray. In large bowl, toss apples, garlic, parsley, chopped thyme, chopped rosemary, salt, pepper and flour. Spread apples in single layer on cookie sheet. Drizzle with 1/4 cup oil. Roast 45

minutes to 1 hour or until apples are softened. About 20 minutes before apples are done, remove pork chops from brine and discard brine. Do not rinse pork chops; pat dry with paper towels. In large skillet, heat 1 tablespoon oil over medium-high heat. Add pork chops; cook about 10 minutes, turning once, or until pork is no longer pink in center. Let stand 5 minutes. Serve pork chops with roasted apples. Garnish with additional thyme and rosemary sprigs, if desired.

Grilled Ham, Gouda and Apple Sandwich INGREDIENTS:

2 Tbsp. butter, room temperature 4 slices whole wheat bread 1 Tbsp. mayonnaise 2 tsp. Dijon mustard

PREPARATION:

Butter one side of each bread slice. Spread unbuttered side of 2 bread slices with mayonnaise and mustard; divide and top with ham, apples and cheese. Top with the other 2 slices of bread, buttered side up. Set a large, nonstick skillet over medium low to medium heat. Add sandwiches and cook 3 to 4 minutes per side, or until cheese is melted and bread is nicely toasted. Slice sandwiches in half or quarters and serve.

- Apple Cider Donuts -

4-6 thin slices smoked ham

INGREDIENTS:

1 small green or red apple, peeled, cored, quartered

1 c. granulated sugar

and thinly sliced

1 Tbsp. ground cinnamon

1 c. grated Gouda cheese

3 c. apple cider

(continues)

O CTO B E R 2 0 1 7

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Apple Cider Donuts

2 large eggs 6 Tbsp. butter, melted and cooled 3 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface 2/3 c. packed light brown sugar 2 tsp. baking powder 1 tsp. Kosher salt 1/2 tsp. baking soda 1 1/2 tsp. apple pie spice 1 48-oz. bottle canola oil PREPARATION:

Combine granulated sugar and cinnamon in a paper bag; shake to mix. Boil cider in a large skillet over high heat until reduced to 1 cup,

15 to 20 minutes. Cool completely. Whisk together eggs, butter, and reduced cider in a bowl. Beat flour, brown sugar, baking powder, salt, baking soda, and pie spice with an electric mixer until combined, 30 seconds. Beat in cider mixture just until moistened. Cover and chill at least 1 hour. Heat oil in a large pot over medium heat to 365 degrees F. Line a baking sheet with paper towels. Divide dough in half. Working with one half at a time, on a floured work surface, roll dough to 1/2” thick and cut into circles with a floured 3” donut cutter. Repeat with remaining dough, re-rolling scraps once. Fry donuts and holes, in batches, until golden brown, 45 seconds to 1 minute per side. Drain on prepared baking sheet 30 seconds. Gently toss warm donuts in cinnamon sugar. Serve warm or at room temperature.

he known health benefits of apples go back for centuries, though it wasn’t always eating an apple a day to keep the doctor away. Since apples were used primarily for cider, it was their use in liquid form that was popular. Natural apple cider vinegar became a time-honored and respected home remedy for both humans and animals. Since 400BC, Hippocrates, the father of modern medicine, and many other doctors and homeopathic healers, have used vinegar and vinegar mixed with honey, as an energizing tonic and a healing elixir. There’s been a surge in modern appeal as people look to more natural remedies and homeopathic cures. Apple cider vinegar is a completely natural product, resulting from the fermentation of apple juice to hard apple cider (continues)

O CTO B E R 2 0 1 7

like mosquitos, fleas and ticks, to relieve skin conditions, and, in those horrible cases when necessary, to eliminate the smell of skunk.

followed by a second fermentation to apple cider vinegar. It retains all the nutritional benefits of the apples from which it was made and is fortified with the extra acids and enzymes produced during the two fermentation steps. The combination of these ingredients that give apple cider vinegar its touted health benefits, which can include improving heart health, weight loss, and possibly helping with insulin and blood sugar levels in Type 2 diabetes. It may also help prevent cancer due to the amount of antioxidants, but there is little scientific evidence to support this. A good way to add it to your diet is by using apple cider vinegar in your cooking – it’s calorie-free and adds wonderful flavor to food. If you plan on ingesting apple cider vinegar “straight” as a healthy elixir, be aware that it is highly acidic, so can be harmful to your tooth enamel, stomach lining, etc., so amounts should be kept minimal and diluting is recommended. Also be aware that it can interact with medications, so check with your doctor if you are currently on prescription medication.

It’s good for your home’s health too! Apple cider vinegar also works as a non-toxic household cleaner, deodorizer, and disinfectant. It’s not just for cleaning coffee pots and windows.

Perhaps even more important and beneficial to those of us living down here in the sunny, swampy South, there are benefits from using apple cider vinegar externally as well. It is an excellent treatment for insect bites and can even be added to bathwater for a soothing soak. It’s also good for soothing sunburns. Another common use is to treat dandruff. It also works well on animals to deter insects

Another bonus is that you can brew your own apple cider vinegar at home. It’s surprisingly easy and the internet is filled with step-by-step guides. If you purchase it commercially, the best type of apple cider vinegar to use is one made from cold pressed, organically grown whole apples, in which no chemicals or preservatives have been added, which contains the “mother of vinegar” (a gelatinous substance formed during the last fermentation step), and is not pasteurized. It is available in most health food stores and can be purchased online. So whether you stock up on apple cider vinegar, make those apple cider donuts, or buy a few bags of apples to try the different varieties, indulge in apples this season. Remember, it’s nature’s treat!

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638-1776

MONDAY – SATURDAY 10-6 38

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The FacesofHope PERSONAL THOUGHTS - o n t he JOURNEY THROUGH BREAST CANCER

by Alysia English Photography by Lindy Thompson Cofer, Golden Isles Photographic Services, LLC

breast cancer diagnosis punches through the everyday and smacks head-on into the eternal. On October 21, fourteen breast cancer survivors (thirteen women and one man) will participate in the 18th Annual American Cancer Society Fashion Show and Luncheon at Sea Palms Golf and Tennis Resort on St. Simons Island. Guests will enjoy an uplifting testament to the human spirit, medical miracles, and lively fun, all supporting October as Breast Cancer Awareness Month. Their message of these survivors for patients and families experiencing breast cancer is “You can do this. There IS hope.” The Fashion Show and Luncheon will take place from 11:30 a.m. to 1:00 p.m. Models will be wearABOVE: Cancer survivors who will model the stunning apparel at the 2017 American Cancer Society Fashion Show and Luncheon.

ing fashions provided by Evelyne Talman, Lady and Gentlemen’s Outfitters, Cricket Shop, The Rose & Vine, and Shackelford Shoes. The presenting partners for this event are Vincent Arlauskas, M.D., Stephen Barrett, M.D., and Bradley Easterlin, M.D. While the stories we hear from breast cancer survivors may vary, they all resonate with hope. In the profiles that follow, you’ll meet three vibrant, beautiful women who believe so strongly in hope that they are participating as spokeswomen and models in the 18th annual American Cancer Society Fashion Show and Luncheon. Please make plans to attend and see them with their fellow survivors on the runway. Tickets are a $40 donation and are available in advance only at Antiques, Etc. in Brunswick and Gentlemen’s Outfitters on St. Simons Island. For information or to purchase tickets by credit card, call the American Cancer Society at 912. 217.7280. (continues)

O CTO B E R 2 0 1 7

LizFloydMotter: The Dream of the Path going down a long, long path. On either side of them was a lush, beautiful green landscape filled with beautiful things. And the women just kept walking, never veering off that path, going nowhere. I want to tell women to get off that path of social pressure, status, who thinks what about you. There is no fulfillment there.”

iz Floyd Motter deals daily in positive thoughts, the power of God and motivating others. A published author, US veteran, speaker, and devoted mother/grandmother, she radiates strength and serenity, joyfully sharing a message of hope, encouragement and fulfillment through God’s will and help. Liz had a dream that informs many of her decisions and ministries. “I saw a line of women

ABOVE: Published author Liz Floyd Motter starts each day

with meditation and prayer. Her featured fashions during the show will be by Evelyne Talman.

Of her diagnosis, Liz commented, “I can’t deny that your world comes to a stop for a while. The feelings are overwhelming. You don’t know about tomorrow, what will happen or how it will impact your life. So, you go through those feelings. And then remember, there is hope and it comes to you in a lot of ways. And you will get through this.” She credits her husband and three grown children for the outstanding support and love they gave her. “I wanted to be there for my husband, my children and grandchildren. They were huge motivators through this process, along with God.” Liz advises those who are newly diagnosed to trust their instincts. Does the medical team feel like a good match for you? Are they transparent, cohesive, and authentic? In addition to

cancer care, do they also provide information about diet, exercise, and other support? Can you reach them easily? If not, she says it is perfectly appropriate to seek a second opinion and evaluate what is right for your situation. “It is also okay to be your own advocate. For example, when you start treatment there will be forms to fill out like a Living Will. Remember, that is absolutely not a death sentence, nor does it mean the medical folks have already decided an outcome for your case. That form is an act of love for your family that everyone who goes into a hospital should sign.” Her advice to patients’ friends and family is that they need to be very, very good listeners. “This is very personal. Be aware that the choices and decisions are some of the most personal anyone can make. Please don’t push an opinion. You can ask questions or say things in a loving way, but only if the person is at a place they can receive your words.” Liz summarizes, “This is your time. Do what you were meant to do, whatever that might be. Grow. Glow. Love!” (continues)

“I am thrilled to be joining the DeLoach Sotheby’s team. Their international network will enable me to provide comprehensive service to my clients. The collaboration with Sotheby’s International Realty is what sold me on this opportunity.” • Over 20 years of successfully helping people find their dream homes • Active volunteer in the community. Past President of The Symphony Society, active in Christ Church, St. Simons Rotary, Golden Isles Live and the Coastal Georgia Historical Society. Is Foundation Trustee for the College of Coastal Georgia

Susan Imhoff 912.222.5686 susan.imhoff@sothebysrealty.com DeLoach Sotheby’s International Realty. DeLoachSIR.com | mobile app text SIR to 87778 | 912-638-0406 | 2901 Frederica Road | St. Simons Island, GA MCMVII Sotheby’s International Realty Affiliates LLC. A Realogy Company. All Rights Reserved. Sotheby’s International Realty® is a registered trademark licensed to Sotheby’s International Realty Affiliates LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each Office is Independently Owned and Operated.

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O CTO B E R 2 0 1 7

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ValerieLane: Hope Anchors the Soul

n experienced occupational therapist, Valerie Lane is a vibrant, confident young mother who radiates health and goodwill. “I initially experienced some tough moments, pacing the floor, uncertain, fearful. I went through all the ‘what-ifs.’ I had a medical background, but this was overwhelming. The scary part was wondering what to tell my small son. Then, God started sending me messages of hope. “During the week I was diagnosed, my African violet bloomed; it had never bloomed even once. It bloomed again during each milestone ABOVE: Valerie Lane, occupational therapist, believes in the power of sharing and hope. Her runway attire will be provided by Lady and Gentlemen’s Outfitters.

of my treatment, getting bigger and bigger. The word hope starting showing up everywhere. My Bible study group gave everyone a keychain. It said “hope.” I was placed in the Hope study group. The theme of the year was Hope.

couldn’t stand it and pushed for more tests. Sure enough, they found two types of cancer. I can’t say I was a tower of strength, but I was my own advocate. God led me in the steps I had to take. “

“During Hurricane Matthew, I evacuated with a ten-year-old Vera Bradley bag. I had never really paid attention to it. Then, I noticed the print was Lily of the Valley with a pink ribbon. And the name of that bag is New Hope. I saw the word hope in pictures, retail shops – literally, everywhere I went I saw that word. God was sending me a message.

One outstanding support idea she learned was from a teacher she had never met. “If you need to rest, put a sign on your door that says, ‘Resting right now.’ Put a cooler on the front doorstep with a tasteful sign that indicates people can leave food in it, while you are resting. People are glad to do that, knowing they didn’t wake or disturb you.”

“The Bible verse, Hebrews 6-19, says, ‘We have this hope as an anchor for the soul, firm and secure.’ The mind, will and emotions – those are the soul. And my soul became calm through hope.”

Valerie ran in a marathon while going through treatment. “This whole thing is like a marathon. To get through those 26 miles mentally, you do it one step at a time. That is the best advice I could give to someone going through this. Plan for today; focus on what is important for today. You CAN do this! Just take one step at a time, one foot in front of the other. God will walk with you and provide you hope and support the entire way.” (continues)

Valerie advocates trusting your gut. “I just felt like something was wrong. I had test after test; nothing was definitive. I needed definitive. They said come back in three months. I just

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O CTO B E R 2 0 1 7

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SusanRyles:

usan Ryles has a smile that glows like a beacon and spreads energy like a sunbeam. A talented artist and twentyfive year breast cancer survivor, Susan’s story reminds new patients that they do have a longterm perspective for a full and happy life. She’s a big believer in trying to be authentic, showing who you are instead of hiding it. “Going through cancer made me much more direct, more authentically who I am and able to share that. I learned to set my priorities.” “I was a Human Resource professional. In our priority-setting seminars we talked about ‘putting the big rocks in first.’ You need some big

ABOVE: Susan Ryles is a local artist who lives to seize the day. She will model fashions from Evelyne Talman.

The Lesson of the Rocks

rocks to represent your life priorities and then a lot of small pebbles to represent other things in your life. Take a big glass vase and fill it up with the pebbles. Then try to put the big rocks in. Those big rocks simply won’t fit. Take the same vase and put the big rocks, your priorities, in first. Then, add the small rocks, the other things in your life. Many of those small rocks fit, but by surrounding the large rocks. And the leftover pebbles are simply not important. That is how life should be. Focus on priorities and add as you can.” Medical care has evolved tremendously in the last twenty-five years. Susan calls that older process “mechanical.” In 1992, there was no patient-centered care and more limited options for treatment. Susan appreciates how much better the current approach integrates care and focuses on the individual. Susan’s diagnosis was a shock to her at the age of 35. “But I always felt hopeful. Never once did I feel hopeless. Yes, I cried. But suddenly, I started to assess things. Why am I here? What is my purpose? I developed a “carpe diem” (seize the day) attitude. I didn’t know what was coming, but it forced me to make the best of today. And that has stayed with me. It’s a big part of hope, being in the present and proclaiming what your

priorities are. You appreciate life so much more.” Her advice for family and friends focuses on one aspect, “Don’t be afraid to ask them what they need. People will jump in and help. And it is okay for the patient to say yes or say no; that will vary day to day. For me, keeping things as normal as possible was important. I worked and kept to my routine. I was taking charge and not letting cancer take charge of me.” Of her experience, Susan says it was as much a psychological journey as it was physical. “I was searching, spiritually and psychologically. They were blended with the physical. It’s like that book title by Maya Angelou, Wouldn’t Take Nothing for My Journey Now. I wouldn’t wish breast cancer on anyone, but I don’t think I would be exactly where I am without that experience.” Susan laughs about her slogan “Freak out – and carry on!” She says the phrase is honest and appropriate for most traumatic situations. “It is ok to be scared, uncertain. But rise above that and realize you can do something about whatever it is. Breast cancer is a process, not a project. And I am a living breathing example that the rest of your life can be pretty darn great.”

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t’s a record year for Golden Isles College & Career Academy (GICCA). Enrollment has hit an all-time high with approximately 700 on campus, 100 in the work-based learning program, and more than 100 in their dual enrollment program with Coastal Pines, for more than 900 students (team members) associated with GICCA. EIL checked in with GICCA’s CEO, Dr. Rick Townsend, to find out more about their progress and an upcoming fundraiser, and also talked to some GICCA graduates about their experiences.

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Perhaps the most noticeable change at the Career Academy is its new name. After input from the Golden Isles community this past year, the Golden Isles Career Academy changed its name to Golden Isles College & Career Academy. Rick Townsend explains, “We added the word ‘college’ to our name to better represent some of our programs we have at GICCA. Many of our programs require some post-secondary, but may not require a four-year degree, such as automotive, to obtain ASE certification, welding, machining, or carpentry. However, programs for other career paths

GICCA students can learn robotics and other mechanical skills.

do require a minimum four-year degree or an advanced degree, such as an engineer, registered nurse, landscape architect or graphic designer. We want students to find their passion at the Career Academy whether it will lead to finding a job out of high school, a two-year degree, or career that requires a four-year degree.” GICCA students are helping in the community as well. This past spring, students assisted the Jekyll Island Lions Club with a service project at the Lions Camp for the Blind in Waycross, a state camp for youth and adults who are visu-

ally impaired. GICCA students built the base for a handicap ramp in one of their main buildings, repaired an outdoor deck that was built around a tree as a “tree house,” painted trim and railings on building exteriors, and cleaned and landscaped some of the areas at the camp. In the past year, the Career Academy awarded $6,500 in scholarships to its students and contributed over $5,000 to support students in service projects and academic competitions. Over the past seven years, the Career Academy Foundation has awarded more than $35,000

in scholarships, contributed over $30,000 to support academic competitions in areas such as robotics, automotive, broadcast video, and many more, and recently expanded the school’s service learning program to participate in projects in our community to support our nonprofit partners. During this time, the Career Academy has maintained a graduation rate over 90%. What an outstanding accomplishment! JAMES MILLER is an aircraft Airframe and

Power Plant Mechanic (A&P), or Aircraft Maintenance Technician (AMT). He says, (continues)

O CTO B E R 2 0 1 7

Dr. Charles T. Hopkins III, D.M.D., Dr. Jack H. Melton, D.M.D. and the staff of Plantation Dental Associates.

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“GICCA helped me secure this position by providing me with an internship with Gulfstream that gave me insight into the industry. Without the internship, I had planned to be a welder and was taking classes to pursue a welding career at GICCA.” James says he heard about GICCA through his family and friends in school with him and only regrets not hearing about it sooner. He is pleased to see the policies that kept him from starting classes until his sophomore year have been changed to allow high school freshmen to now take GICCA classes. James explains that in addition to the jobrelated skills training, he learned invaluable life skills like strong work ethic, how to build a resume, and simply how to associate and talk with people in a business setting. He continues, “I consistently recommend GICCA to anyone and everyone, and tell them “There is no reason not to try something new at GICCA if you’re even remotely interested, because its free, gets you out of a text book class, and you will definitely learn something new. The resources put together by GICCA within the Brunswick community are astounding and have the potential to get students pointed in almost any direction if they are willing to take advantage of the opportunities available to them. It has always been my experience that if a student truly needs or wants help with something, the faculty at GICCA is more than willing to assist.” RYAN BLOUNT is currently self-employed as

a freelance filmmaker. He films weddings, commercials, promotional videos, training sessions,

High School and enrolled at that time. He was a student in the first Video Broadcasting class at GICCA. Ryan says GICCA provided him with many hands-on opportunities, such as filming live televised Board of Education meetings, commercials, and promotional videos, and as well as allowing him to work on his own passion projects. As a GICCA he and his class members participated in the SkillsUsa competition and won 1st place in the broadcast commercial piece. Ryan also stresses the importance of instructor Kevin Pullen as part of his GICCA experience, saying, “He was more than my teacher – he became my mentor. He not only taught me the mechanics of video and broadcasting but he believed in my abilities and supported my passion projects. He never spoke from the place of my potential but from a place of existence – that gave me a new perspective on how I saw myself.” Ryan says, “I would recommend GICCA because it offers an alternative to traditional education. GICCA programs allow teenagers to discover their passion and explore the numerous opportunities in the world of trade – cosmetology, auto mechanic, video broadcasting, etc. It opens a door and better prepares students for the workplace or continued education.” He tells students considering enrolling, “Don’t be afraid to invest in the program because the return is worth the investment. “Ryan says GICCA was invaluable to him because, “[it] provided an extra needed outlet for my passion in film that hasn’t left me to this day.” BRYCE HIGHSMITH is currently employed

and music videos, and also produces short films. Ryan first learned of the Career Academy as he was entering his sophomore year at Brunswick

at Unique Building Supplies as a CNC computer programmer. He first heard about GICCA from older family and friends who had attended classes there. “They always told me how much they enjoyed this school and how much knowledge they were obtaining. I knew that when I had the opportunity to attend this school I was going to go there.” He started classes his sophomore year of high school and attended through his senior year. “GICCA helped me get a job like this by putting my feet

and mind in the right direction.” It helped him by first offering a construction class that taught the basics of construction and then by providing a work program where he received real job experience and worked alongside people in the industry. He says that every day at the Career Academy included hands-on work. As a GICCA student, Bryce entered a carpentry competition his junior year, winning first place in the region, and proceeding to state competition. He did even better his senior year when he participated in a cabinet making competition, and winning first place in region and in state, which got him to the national competition in Louisville, Kentucky where he competed against the best of the best. Bryce says of the experience, “My national competition is still to this day is one of the toughest builds I have ever had to do. The competitions you compete in through SkillsUSA tested you on several things; work ethic, etiquette, personal skills, blueprint reading and comprehending, and then finally your skill set.” Bryce quite impressively placed 14th in the nation. Bryce says, “I would recommend anyone who is not sure what pathway they would like to follow in life, or even if they do and the Career Academy offers that program, I strongly recommend going to GICCA. The Career Academy offers so much, more than people realize. I believe all students should have to take a semester out at GICCA. The Career Academy may not teach open heart surgery, but I do know it sure will help you get into the hospital, and get you where you want to be. Taking a construction class, even if you have no desire to build, will give you the knowledge to fix up your own house, fix a leak or an electrical problem, and safe ways to use equipment. (continues)

O CTO B E R 2 0 1 7

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There is so much you can learn just by taking one class at GICCA.”

on a special hospitality initiative for Glynn County. Students at all academic levels will have the opportunity to pursue a career in hos-

pitality and will have various paths from which to choose. They are currently working with hospitality leaders to develop that program.

He cannot praise GICCA enough for its role in his life, “The path it put me down, the knowledge it has taught me, the mentors and business connections it has provided, the jobs and job offers that GICCA has led me to are incredible! Everything the Career Academy does is for your own good. The instructors want nothing more than to see you succeed in the career that you enjoy doing.” In addition to providing students with foundational life skills and fantastic job training, GICCA is also tailoring programs to fit the needs of the Golden Isles community. GICCA’s Culinary Arts program has more than 100 students enrolled in the program this fall and expects an additional 100 students in the spring. This is a partner program with Coastal Pines Technical College, giving students the opportunity to earn college credit. All culinary students take a soft skills class to make sure they’re ready for the workplace and all will be involved in either food preparation or learning how to serve dinner in a resort environment. Lee Cranz, the executive chef for the Career Academy, has a rich background with vast experience. He attended culinary school at Johnson & Wells, was a chef at Sea Island, and also worked at Halyards. His colleague at GICCA is Christine Williamson who has more than 20 years of teaching experience and a background in nutrition. GICCA is also working with the College of Coastal Georgia and Coastal Pines

n Wednesday, November 8, Sea

Individual tickets, reserved tables, and spon-

Island Resort and GICCA will be

sorship opportunities ranging from $300-

hosting “Cooking with the Stars,” a

$5,000 including tickets and a separate

fundraiser at The Retreat at Sea Island, and

sponsors-only party are available. All proceeds

Elegant Island Living is proud to be a spon-

support initiatives such as student scholar-

sor of this event. The Career Academy’s

ships, service learning projects, and academic

advanced culinary students will work side-by-

competitions. Help the Career Academy in

side with Sea Island chefs to prepare a deli-

its mission to build a 21st century workforce

cious dinner and present an exciting program.

for Glynn County. Contact Rick Townsend

The evening will begin with a social hour at

at rick.townsend@gica.us or 912.506.5347

6:00 p.m. and dinner at 7:00 p.m. In addi-

for additional details and sponsorship infor-

tion to the enticing edibles and elixirs, there

mation. To buy tickets and table sponsorship

will be a silent auction to support the Career

or to donate silent auction items, visit the

Academy Foundation and GICCA students.

Career Academy’s website at gica.us.

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Spread Your Wings! Hasn’t every child wanted to fly at some time in their life? The opportunities are seemingly endless when you take to the skies – and career paths in the aviation industry are waiting out there not only in the big, blue yonder, but here on the ground both in the Golden Isles and around the world. Students can learn more about how to make their dream take flight at Glynn County Youth Aviation Day. 54

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his annual event is designed to showcase the unique aviation history of our area and to present a funfilled journey in aviation. Participants will be able to see all types of airplanes on display, experience local aviation history, enjoy flight

flight simulators and will see numerous aircraft on display. They’ll be a part of “Find U-Boat 123,” a Glynn County aviation interactive World War II historical re-enactment. They’ll learn about the diverse careers in the industry available to local stu-

these types of jobs can be pursued right here in Glynn County, with multiple airports located here, as well as aircraft manufacturers and aviation services. This is a tremendous opportunity for any young person considering a career in aviation. And who says there’s no such thing as a free lunch?! Registered students receive a complimentary lunch and a commemorative photo of them in a plane as part of this special day as well. It’s a fun day for all involved! Parents are welcome to participate too. They are invited to stroll through the aircraft on display and information booths. Parents can also enjoy lunch at the event for only $5 by indicating on the registration form that they’d like to purchase a lunch.

simulators and discover the many aviation careers that are available to local youth. This day of flight-related fun will be held from 10:00 a.m. to 2:30 p.m. on Saturday, October 2 at Malcolm McKinnon Airport at 70 Gruber Lane on St. Simons Island. The program is open to all Glynn County students in 10th, 11th or 12th grade, but is limited to the first 150 students to register. Students will get to experience both fixed wing and rotary wing

dents, including information from aviation college, government, military, and local employers. Not only are students told about the variety of jobs available for pilots, from flight instructors to commercial airline positions and military opportunities, it’s emphasized that there is a vast world of opportunities in the aviation field beyond flying a plane, including aircraft manufacturing, airport operations, and aviationrelated and regulatory positions with government agencies at local, state, and federal levels. Many of

Event hosts are Gruber Aviation, Lance Toland Worldwide Aviation Insurance, Glynn County Airport Commission, Southeast Aviation Services, GCYAD Committee Members, Area Employers and Donors. Sponsoring partners are the Civil Air Patrol – Brunswick Senior Squadron/GA 072, Experimental Aircraft Association (EAA) Chapter 905, Middle Georgia State University-Eastman Aviation Campus, and the Glynn County Airport Commission. Students can sign up by seeing their Glynn County high school guidance department or for more information, call 912.324.6976 or email denglish@ipapilot.org. The slots are limited, so be sure to register today!

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G E T

C O O K I N G

SIMMER & SOAK GATHER A FEW OF YOUR FRIENDS for an epicurean adventure! You don’t have to

go to the kitchens of Italy or to a chef ’s table in some posh New York restaurant to enjoy an evening of culinary learning and delicious dining. Right here in the middle of St. Simons Island, there’s a special kitchen and bath boutique that 56

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offers a fantastic cooking class experience as well as elegant fixtures and professional kitchen and bath design and installation services. Jennie Mosely and Jessica Rogers of Simmer & Soak can not only help you create the kitchen of your dreams, but they also invite you to their showroom kitchen to experience cooking demonstrations that will inspire you to be adventurous and creative in that room of your house as well. Jennie Mosely always had a dream of a boutique type style shop that provided all things for her true passion of designing and installing kitchens & baths. She has been singlemindedly pursuing her dream of a career in interior design since 7th grade. Originally

hailing from Nashville, Jennie’s career has taken her to Atlanta, Denver, Jacksonville, and Savannah, before she arrived on St. Simons Island and opened Simmer & Soak. She has also worked in many varied areas in the field, with a love of the construction as much as the styling of a beautiful space. This vast experience has provided her with broad design styles and excellent insight into every phase of the process. An Auburn graduate, Jennie received her CKD (Certified Kitchen Designer) accreditation from the National Kitchen & Bath Association and is an Allied member of the American Society of Interior Designers. Her trusty sidekick, Liza Jane, an absolutely adorable Old English Sheepdog, is her dedicated shop dog and one of the best greeters on the island.

The St Simons Island Signature Bracelet, Jekyll Island Turtle Bracelet, earrings, pendants, and custom-fit toe rings are included in the array of unique pieces found only here. Sizes for all wrist measurements. All pieces proudly handcrafted in the beautiful Golden Isles.

# 1 0 6 P i er Vill ag e Ma r ket, S t . Simo ns Isla nd (912) 638.3636 www.GIBCoBracelets.com

Bringing Midwestern sensibilities to the boutique is Jessica Rogers. She moved to St Simons Island from a small town in Kansas to pursue a dream of expanding her love of cabinetry and design. Little did she know there were islands off the coast of Georgia! Luckily, this talented lady ended up on ours. Jessica has a degree from Washburn University and is currently pursuing her accreditation as an MCKBD. (continues)

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She has worked in commercial construction as a project manager and has been a designer for a large high-end cabinet company designing cabinets for mass production. She is extremely detail-oriented and strives for balance in all her designs. Her talent and versatility make her a valuable source of knowledge in every aspect of the business and her friendly personality makes her a favorite with her clients. At Simmer & Soak, there’s no project too big or small. This award-winning design duo with a combined 32 years of experience can help you order hardware and light fixtures, consult with you on custom cabinetry and countertops, select tile from their exclusive brands, or coordinate with builders to interpret and implement your bespoke kitchen or bath design into a new construction or remodel project. Jennie and Jessica strive to know their clients and want to help them bring their dreams to life. If that dream is being to create a fantastic romantic meal in the kitchen, Simmer & Soak is the perfect place to do that too! Unlike many other kitchen and bath stores, Simmer & Soak has a fully functioning live kitchen in their showroom. This allows these ladies who love to be creative in the kitchen the ability to 58

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offer cooking classes with some of the finest chefs in the Golden Isles. But don’t let the caliber of the talent intimidate you! The classes are extremely laid-back, and are limited to 12 people, so

you can talk easily with the chefs, ask questions, and maybe even get some trade secrets from your favorite local culinary professionals. Past classes have included seafood preparation, barbeque, and healthy eating. Are you more comfortable with the microwave than the cooktop and oven? Never fear! These classes are designed to be inspiring and helpful to even those who are handier with a take-out menu than a cookbook. You’ll walk away with a smile on your face and maybe a few new friends, as well as some culinary knowledge and an eagerness to try it out at home. Simmer & Soak cooking classes

are usually 3-4 courses and beer and wine is included in the price. The current calendar has classes scheduled monthly through the fall. Visit the Simmer & Soak website at simmerandsoakco.com for detailed information about the classes, featured chefs, and planned menus. How about a girls’ night out private cooking class with your best friends? Or a birthday cooking class complete with special dessert? Simmer & Soak can make that happen too! If you have at least ten people, they can host your event with the chef of your choice. If you don’t know a chef, they can give you some suggestions or help arrange that. In addition, Simmer & Soak offers their kitchen and showroom for private dinners or small parties. It’s a beautiful space with ambient lighting and a contemporary feel. Maybe if you talk to Jennie, she’ll even let Liza Jane greet guests for you too! So break out of routine and instead of dinner and a movie or meeting for cocktails, get cooking with your friends at Simmer & Soak. Simmer & Soak is conveniently located mid-island just off Frederica Road, at 8 Market Street (next to Taylor House Interiors). They can be reached by phone at 912. 268.4210 or email Jennie at Jennie@simmerandsoak.com.

Take Your Brainstorming Offsite

ISLAND IMPRESSIONS

Blend Business + Leisure

BY FR. TOM PURDY, RECTOR OF CHRIST CHURCH

Celebrating the Saints Among Us Do a little R & R + Ramp up the ROI

Lifestyle: the way in which a person or group lives. Sandbox: a space in which new or untested ideas can be explored securely. Lifestyle Sandbox: a space to reflect, refine and redesign your culture at work, your lifestyle off hours, and your results at both. Ours is a story of success in life as well as work. Schedule a retreat born from the SSI experience. 800.916.5835 rachel@sandboxexperience.com 507 Ocean Blvd Suite 218 St. Simons Island, GA www.lifestylesandbox.com RACHEL M BERG Talent Development Consultant

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y now we can’t help but notice the Halloween displays and piles of candy for sale that have been up since July, although we were too busy to take much note of them previously. Today, as we take a break from our pumpkin spiced lattes, we can scarcely look around without seeing jack-olanterns and candy corn. Halloween has clearly become one of the most commercialized holidays, perhaps second only to Christmas (in terms of marketing and store space, not dollars

spent). While the “traditional” Halloween of my childhood has never excited me, I’ve found new appreciation for it in adulthood. That appreciation has come from remembering some of the long-held traditions and origins of our modern Halloween. My traditional childhood Halloween is still very much a modern phenomenon. Like most holidays (short for holy days), there is a religious origin to a lot of the things we do now, made up of a mixture of pagan, Christian, and other religious (continues)

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practices. For example, trick or treating has two historical roots (at least) that get us to what we know today. Celtic pagans would go house to house dressed as souls of the departed, seeking “blessings” for the souls. Some in costume would threaten a curse from the soul if it was not blessed. There was also the Christian soul cake practice of going door to door, offering to pray for the souls of the departed in exchange for tasty soul cakes. Clearly, there are religious and spiritual roots abundant in Halloween’s traditions. In fact, the name of the holiday itself is merely a contraction of All Hallows’ Eve, the night before All Hallows’ Day, or All Saints’ Day, which is November first. I love to remind the kids in my congregation that without All Saints’ Day, which is a major feast day for us, there would be no Halloween! To understand why All Hallows’ Day involved all this business with souls and spirits, we have to know that All Saints’ Day was a day in the church year to do just that. In fact, it ended up being, and still is, a three-day event in the church’s life. All Saints’ Day is about remembering all those souls who have gone before us. Not just the capital “S” saints, like Saint Francis, Saint Paul, or even St. Nicholas (Yes, Virginia, Santa was a real person!), but the normal everyday people who touched our lives. One of the least understood beliefs of the Christian Church is that saints are all around us every day. A popular hymn in our tradition reminds us that we can find them just about

Toys Puzzles Wedding Gifts Baby Gifts Wreaths Candles Frames Jewelry Totes Stationery 62

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anywhere, in the places we go throughout our day. The hymns admit that, “the saints of God are just folk like me, and I mean to be one too.” It is a wonderful thought, and an encouragement for each of us to feel motivated to be better people, who help where we can and do whatever we can to care for others. And it’s an excellent mindset to re-attach to Halloween, All Hallows’ Eve. I have been blessed with countless saints in my own life. I think of my grandparents chief among them, incredible human beings who gave so freely that it was truly sacrificial giving. There were the people in my life who kept an eye on me and supported me even though they were not related to me; people who genuinely cared for me and helped me along as I grew up and matured: coaches, teachers, and even an anonymous benefactor in my church when I was paying my way through college. More recently I have been blessed with saints surrounding me right here in the Golden Isles. For the second year in a row, we faced an evacuation and a destructive tropical storm, first from Matthew and this year from Irma. In both instances, I was blown away (pun intended), not by the power of the storm, but by the power of community and love in the run up to the storm and clean up afterward. Neighbors helped neighbors secure their homes and evacuate. Strangers went out of their way to help

evacuees that were displaced. Legions of men and women worked tirelessly, apart from their own homes and families to maintain order and rebuild after the storm. Citizens wielded chainsaws and tow straps to clear roads so that first responders could get through easier and faster for rebuilding. Restaurants served up food to volunteers and workers. People cleared their neighbor’s driveway or fed a stranger’s cat. The saints surrounding us are literally innumerable. So here’s my prescription for Halloween, and how I have brought back a bit more meaning to a holiday that, for me, has become more soulless over the decades, despite the souls running around in costume: remember the saints in our lives, and thank them. What’s more, find a way to be like them. While we need to buy candy, especially those of us in neighborhoods overrun with hundreds of trick-or-treaters, we might also give thanks for the saints in our life as we hand that candy out. We don’t have to ask the kids to pray for them, as people did many years ago - we can do it ourselves. Give thanks for the saints that surround us this season, and always. God helping, we can be one too.

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BUSINESS BUZZ

DELOACH SOTHEBY’S INTERNATIONAL REALTY OPENS ANNEX DeLoach Sotheby’s International Realty is growing, adding new agents and expanding their office space locally! Known for their top producing Realtors in the Golden Isles and the Coastal Georgia area, the firm attracts new talented agents who are impressed by this and by the global reach of the Sotheby’s International Realty network and marketing platforms and who are excited to join our team. The main office remains in the sand colored brick building at 2901 Frederica Road at the Frederica entrance to the Shops of Sea Island. The new Annex is located at 38 Midway Square, behind the main office and next to Certified Burgers & Beverage. The Annex will feature a contemporary sitting area and a conference room along with the Sotheby’s International Realty brand e-gallery slideshow of exclusive top tier properties on display. Stop in to say hello and see our new space!

JILLYBUG’S IS OPEN Have you heard the buzz about the new children’s boutique open in Brunswick? JillyBug’s recently opened a new location on Scranton Road, but has been in business for almost ten years, and is excited to offer you exceptional clothing for moms and kids at amazing prices. Everything in the store is $19.99 or less and often comes complete with accessories! JillyBug’s absolutely loves to use local models for their advertising too, so make sure to bring your little ones by and register them on the list to be called for JillyBug’s next on location shoot. Through the holidays, JillyBug’s will be offering little girls the ultimate in shopping experiences. Think 5th Avenue meets Southern charm on a budget! Vintage dressing rooms and personal shoppers to assist customers in finding their unique style. Visit JillyBug’s in Brunswick or at jillybugsboutique.com to find out about their upcoming events or call 706.360.8616. #LookForJBRocks

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BUSINESS BUZZ

A TASTE OF PERU IN REDFERN VILLAGE Introducing authentic Peruvian cotton, apparel, jewelry and furnishings on one side of the building and a Peruvian Café Art House on the other, Peruvian Craft + Label merges the cuisine of Peru into something utterly unique. Come try their authentic Peruvian dishes, sandwiches, and much more for lunch and dinner, along with the finest craft beer and wine. They have also inte-

ARTISAN RUGS & GLOBAL TREASURES St. Simons Island interior designer Dee Simmons has launched a rug line this year. Traveling through remote villages in India and Turkey, Dee has been fortunate enough to watch master artisans hand-knot her creations of carpet designs. These craftsmen and their families have all been wonderfully welcoming and energetic in the collaboration process. Many of these designs are created by playing with scale, color, pattern, and utilizing wool, silk, and other textures. Her rugs are fresh & modern while paying homage to classic designs. Dee’s rugs can be found online at delinahsimmons.com and through the Martin Nash showroom located

grated art into the mix for any experience everyone can enjoy. Pick a canvas of your choice and the medium you’d like to use--anything from acrylics to watercolors, charcoal, etc. – to unleash your creativity. Old movie projector nights will also be featured in the Art House! Come to Peruvian Craft + Label at 222 Redfern Village and join the culture of fun! They can also be reached by phone at 912.399.6506 and email at peruvianfoodssi@gmail.com. in ADAC Atlanta. Along with creating her own designs, Dee also imports one-of-a-kind and antique rugs. Stop by Objects at 1802 Frederica Road, Suite A, to peruse selections from Dee’s most recent trips, along with other home furnishings and accessories from around the globe. 912.638.3532. NEW ONE STOP SHOPPING ON SSI Pelican Market is now open at 1226 Ocean Boulevard, Ste. 2. Stop in for everything you need to make your day at the beach complete or drop by for snacks and those little essentials you may have forgotten. Fresh coffee and bagels in the morning, preprepared sandwiches, chips, fruit, and other

lunch specials, and hand-scooped ice cream ANY time! From cleaning supplies and pet food to pantry essentials and fresh regional produce, sunscreen and insect repellant to beach gear, and jewelry and handcrafted items from local artisans, they’ve got it all! Family owned and operated by locals, check out their cool Pelican Market t-shirts and merchandise too! Follow them on Facebook and Instagram at @PelicanMarketSSI to see daily specials and new inventory. You can reach the shop by phone at 912.268.2818.

Complete Dental Care for Infants, Children and Teens. – NO REFERRAL NECESSARY – We take the time to attend to each child’s individual needs. Certified, American Board of Pediatric Dentistry 2487 Demere Rd., Suite 300 St. Simons Island, GA 912-638-9302

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W H AT ’ S H A P P E N I N G

PARKING CHANGE FOR BLUE JEAN BALL The Humane Society of South Coastal Georgia’s annual Blue Jean Ball will be held at Sinclair Plantation, the home of Robin and Davis Love III, on Friday, October 20 from 6:00-10:00 p.m. Due to an overwhelming response, the parking for the event has been changed to Wesley United Methodist church, located at 6520 Frederica Road. Guests will park in the church parking lot and be shuttled to the event. For more information

on purchasing tickets to the Blue Jean Ball, visit hsscg.org. For more information on sponsorship oppor-

tunities for the event, please call 912.264.6246, ext. 109, or email virginia@hsscg.org.

POINSETTIA SALE HAS BEGUN Spruce up your seasonal décor for upcoming parties by adding some lush, long-lasting poinsettias from the Live Oaks Garden Club. Members are currently accepting orders for poinsettias until November 17. These plants are some of the most beautiful poinsettias around and are available in red, pink, or white in foil wrapped containers. Best of all, the poinsettias are still only $18. They will be available for pick up from noon to 4:00 p.m. at St. Simons Methodist Church parking lot or by delivery on December 1st. Proceeds from the sale are used to fund the club’s local beautification projects. Please call Karen at 912.258.3101.

ARTS FESTIVAL KICKS OFF ON SEA ISLAND For 22 years, the annual Plantation Wildlife Arts Festival has celebrated the sporting life of Georgia’s Red Hills region through art. This year, the 10-day festival kicks off with the Longleaf Affair on Thursday, November 9. Here, Sea Island’s Master French Chef Jonathan Jerusalmy will prepare an intimate black-tie dinner at Sea Island Resorts. Guests will be entered in a game of chance to select an art piece from one of the festival’s featured artists: South African painter Michelle Decker or English sculptor Tom Hill. Special accommodation packages are available. Space is limited. Proceeds benefit the Thomasville Center for the Arts. For more detailed information or to purchase your tickets, visit the festival website at pwaf.org or call 229.226.0588. 68

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W H AT ’ S H A P P E N I N G

2017 COTILLION DEBUTANTE CLUB ANNOUNCED The Board of Directors and the membership of the Saint Simons Cotillion Club are pleased to continue the tradition started in 1988 by announcing the members of the 2017 Cotillion Debutante Club and the Marshals who will serve as their escorts. This will be the 18th Plantation Ball to be held at The Cloister at Sea Island. The Debutantes will be presented on the 25th of November. The 2017 Debutantes are Sarah Elizabeth Bishop, Lennox Greer Boggs, Caroline Ann Butler, Caroline Clara Carter, Sophia Marie de Sola, Hanna Morgan Esserman, Katherine Grace Graham, Eleanor Anne Gunn, Kather-

ine Leigh Lane, Felder Anne Martin, Frances Kate Maupin, Manning Clare Mercer, Simms Claire O’Quinn, Anne Crandall Redderson, Holloway Hillman Rule, Clara Ellen Seymour, Elizabeth Brumley Smith, Michael Marie Stogner, Emily Ann Stroud, Sallie Diana Tolleson, Julia Sofia Toscano, Sarah Ashley Trowbridge, Ann Olsen Udell, and Taylor Lynn Zito. The 2017 Marshals are Cameron David Alexander Atwood, John Cecil Barrett, Fraser Stiles Bowen, William Frederick Brunson, III, Jackson Dillon Capes, Scott Franklin Ferrell, junior, Matthew Alexander Hicks, Christopher Bentley Holt, Hampton Page Singletary Jenrette, Mark David Johnson, junior, Ryan James Johnston, Grant Alexander Langford, Patrick

Chance Lewis, Mark Perrin Lowrey Love, junior, Will Scott MacArthur, Joseph Lawrence Owens, IV, Morris McCullough Pickens, junior, Robert Stanley Prater, III, Taylor Thomas Rule, William Duncan Rule, Richard Frederick Stroud, junior, and Jonathan Edward Sweat. BE STARSTRUCK On Thursday, October 12, from 6:00-8:30 p.m., STAR Foundation will present STARSTRUCK, a lavish cocktail buffet at a fabulous private venue. The event is a fundraiser for STAR Foundation, a not-forprofit organization whose goal is to end generational poverty in Glynn County by teaching the skills needed to enter the workforce and succeed, from basic computer skills to communication, conflict resolution, problem solving, customer service skills, and money management. Come out to celebrate STAR’s many success stories, enjoy heavy hors d’oueuvres, liberal libations, and to support this valuable organization who does so much good in our midst. For ticket information, please call Katie or Ellen at STAR Foundation at 912.554.0540.

Let’s Go Shrimping aboard Lady Jane

Featuring Dolphin Tours, Pirate Adventures & Private Tours

Something for the Whole Family! 70

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BOOK YOUR TOUR TODAY!

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W H AT ’ S H A P P E N I N G

PRICE MAKES FALL OF FAME Former St. Simons Island resident and historical novelist Eugenia Price will be inducted into the Georgia Writers Hall of Fame at its 2017 ceremony in November, along with two poets and a scholar of Southern culture. The ceremony will be held at 10:00 a.m. on Monday, November 6, in the auditorium of the Richard B. Russell Building Special Collections Libraries, located at 300 S. Hull Street, Athens, Georgia. Established by the University of Georgia Libraries in 2000, the hall honors Georgia writers past and present. Eugenia Price’s St. Simons Trilogy is on the list of 25 books every Georgian should read, according to the Georgia Center for the Book. Best known for her historical fiction, Price was awarded a Governor’s Award in the Humanities in 1988 for her novels

which helped to preserve the history of coastal Georgia. Price began writing for daytime serials at 23, starting her own production company in 1945. She became well-known in the radio broadcast business, leading to her next career as an inspirational speaker and author. During her first visit to St. Simons Island in 1961, Price became captivated by the story of a young minister on St. Simons in the 1880s and began research for a novel. According to the New Georgia Encyclopedia, “What was to be one novel … turned into three, and with the St. Simons Trilogy – her first fiction – Price, who later made the island her home, defined herself as a historical novelist who devoted months, sometimes years, to researching her subjects and the era in which they lived.” For more information on Eugenia Price or the Price-Blackburn Foundation, contact Eileen Humphlett at ehumphlett@gmail.com.

SOUTHERN SCULPTORS EXHIBIT THE CUTTING EDGE Of all the mediums of two and three-dimensional art, perhaps the one that most mystifies and impresses the viewer is the fine art of sculpture. The work of five local sculptors in a variety of styles and three-dimensional mediums will be featured November 7 through January 6 at ArtTrends Gallery on St. Simons Island. The exhibit includes works by wood and mixed media sculptor Ray Garrett, abstract and figurative stone sculptor Syd Summerhill, figurative works in clay by Kevin Pullen, mixed media sculpture by David Millman, portraits in clay by From left, Syd Summerhill, Kevin Pullen, Mary Whitty, David Millman, Ray Garrett Mary Whitty. Located along “galThe Cutting Edge exhibit will be held on Friday, lery row” at 3305 Frederica Rd., ArtTrends GalNovember 10 from 5:00-7:00 p.m. All are wellery, has earned a solid reputation for high qualcome. For more information call 912.268.4761 ity art featuring the work of local artists. An or email info@ArtTrendsGallery.biz opening reception for the Southern Sculptors – 72

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Voted Best Kitchen & Bath Designer Elegant Island Living Readers Choice Award

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ELEGANT ISLAND LIVING CELEBRATED ITS 15TH ANNIVERSARY AT AN ABSOLUTELY GORGEOUS PRIVATE HOME IN FREDERICA. PARTY GUESTS ENJOYED DELICIOUS FARE AND REFRESHING COCKTAILS ON A BEAUTIFUL EVENING BESIDE THE LAKE. (continues on page 76)

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(Elegant Island Living 15th Anniversary Pary continued from page 74) THANK YOU TO ALL THOSE WHO CAME OUT TO MARK THE MILESTONE OCCASION WITH US AND TO OUR GRACIOUS HOSTS. PHOTOS BY ANNALIESE FILES, PIXEL POP STUDIO. 76

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S C E N E

SEA ISLAND’S SOUTHERN GROWN FESTIVAL WAS ONCE AGAIN A MULTI-DAY EXTRAVAGANZA OF EXTRAORDINARY CUISINE AND EXCELLENT MUSIC. FROM FRIDAY NIGHT’S GARDEN & GUN KICKOFF WITH SOUTHERN FARE PREPARED BY CHARLESTON’S CELEBRATED CHEF MIKE LATA TO SATURDAY’S FANTASTIC, YET A BIT RAIN-SOAKED, HOPKINS HERITAGE DINNER PRESENTED BY LINTON HOPKINS JR. AND SR, AND SUNDAY’S SOUTHERN GROWN BRUNCH, THE FOOD WAS ABSOLUTELY AMAZING. (continues on page 80) 78

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1700 Frederica Rd. Suite #106 • Saint Simons Island, GA • NMLS 922145 208 Scranton Cnctr. Suite #123 • Brunswick, GA • NMLS 340123 FHA, VA, USDA, Jumbo and Conventional mortgages for purchase or refinance. Silverton Mortgage Specialists, Inc. NMLS #109600 | Georgia Residential Mortgage Licensee #14123 | North Carolina #L-111493 | Tennessee #109243 | Alabama #20528 | Florida #MLD353 | South Carolina #MLS-109600 | Equal Opportunity Housing Lender.

Private and picturesque location across from the SSI lighthouse

Seth Eisenberg, MD Ecovery MD, Inc.

613 Beachview Drive, Ste B / St. Simons Island, GA 912-434-9311 Office / 912-434-9926 Fax sethmd@recoveryrebooted.com Find me on LinkedIn: Seth Eisenberg MD

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S O C I A L

S C E N E

(Southern Grown Festival continued from page 78) AND THE WEEKEND’S MUSICAL PERFORMANCES FROM JOHN EMIL, STEEP CANYON RANGERS, BEAU + LUCI, THE WHISKEY GENTRY, DRIVE-BY TRUCKERS, CALEB CAUDLE WERE JUST AS IMPRESSIVE. THIS FESTIVAL IS SOUTHERN DINING AND HOSPITALITY AT ITS FINEST AND A COASTAL CONCERT EXPERIENCE THAT SHOULD NOT BE MISSED.

ELEGANT ISLAND LIVING

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THE FINAL CONCERT OF THE COASTAL GEORGIA HISTORICAL SOCIETY’S A LITTLE LIGHT MUSIC SUMMER CONCERT SERIES WAS PACKED! Island visitors and residents alike enjoyed a sunny Labor Day Weekend Sunday evening with music by perennial favorites, the Sensational Sounds of Motown. It was a perfect way to say farewell to summer in the Golden Isles. 1. Henry Kelly, Orion and Shirley Douglass, Douglas Cooper, Merva Myles. 2. Pam McCarthy, Patty Palmer. 3. Sheila and Gene Scanlon. 4. Gail Onsted, Cindy Baird, Marianne Viall, Keith Onsted. 5. Dedie Jordan, Merrill Edens, Gary, Megan and Millie Grinstead, David Edens. 6. William Hamilton, Alex Houser Brannon Emery. 7. Lori Imig, Bill Gibbs, Doug Imig. 8. Dale Steffens, Pam Garritano. 9. Julie Albright, Mary Kay Sellars, Lisa Waldren. 10. Kathy Gansereit, Marcia Farber. 11. Katherine Kissling, Renee Bowser, Sonja Coyle. 12. Christine Walden, Judie Mattie, Priscilla Hynes. 13. Patricia and Michael Doubleday, Susan Friedman. 14. Tom Buchanan, Gail Poppell, Shannon Buchanan. 82

ELEGANT ISLAND LIVING

We’re celebrating 60 years in the Golden Isles. MENTION THIS AD FOR 10% OFF OIL CHANGE.

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Design Mistake #1

Go Dawgs!

“I should have measured first!” Now on Consignment at the…

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THE BRUNSWICK-GOLDEN ISLES CHAMBER OF COMMERCE BUSINESS AFTER HOURS FOR AUGUST WAS HELD AT THE INN AT SEA ISLAND. THE MONTHLY BUSINESS NETWORKING EVENT WAS CO-HOSTED BY HOSPICE OF THE GOLDEN ISLES, BEACHVIEW EVENT RENTALS AND DESIGN, MARSH’S EDGE, SCORE, AND THE VINE. GUESTS MINGLED AND ENJOYED DELICIOUS HORS D’OEUVRES AND MUSIC BY MICHAELE HANNEMANN IN THE COURTYARD. 84

ELEGANT ISLAND LIVING

Your Experience Matters… So our experience makes THE difference Liposuction Tummy Tuck Breast Augmentation/ Reduction/ Reconstruction Facelift Brow Lift

A N N UA L O P E N H O U S E Thursday October 12th 2017 5pm-7pm

Blepharoplasty Botox

Raffle Door prizes, goodie bags, procedure discounts, 20% off all skincare products Wine & Hors d’oeuvres

Filler Skin Care

G I F T S A N D A C C E S S O R I E S , S P E C I A LT Y F O O D A N D W I N E , ANTIQUE FURNISHINGS

We'll even select and hand¯deliver your gifts

Laser Hair Removal

DON’T WAIT! Be the first to see what’s coming for 2018!

PRP Facial Rejuvenation

GOLDEN ISLES CENTER FOR PLASTIC SURGERY, PC

Microblading Eyebrows

DIANE G.BOWEN, MD

1015 Arthur J Moore Drive / St. Simons Island, GA www.drdianebowen.com / 912-634-1993

912-434-9844 One of a kind jewelry show Oct 26 & 27

3600 Frederica Road (next to Brogen’s North) southernfi ndsssi . c om Find us on Facebook and Instagram

Don’t Know What To Do Next?

We Do. Water Damage Fire Remediation Mold Remediation Rug • Upholstery • Carpet Tile • Wood Cleaning Air Duct Cleaning 143 Sky Spaces Center www.a1emergency.com office@a1emergency.com 638.1498 You have known A-1 Cleaning & Restoration since 1985, They have joined partnership with Service Master and are now Service Master Restore.

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SSI ARCHIVES

Weathering the Storms … Again

ecause Irma came to visit while we were in production on this issue and interrupted our ability to communicate and transfer information to others, we thought we’d go ahead and reprint a previously run SSI Archives that fit the occasion. The Golden Isles made it through Dora in 1964, and again through Matthew last year, and today, although Irma tossed around some of our beloved Johnson rocks, our community WILL recover from and rebuild following the aftermath of this storm with the same indomitable spirit and strength. In September 1964, Hurricane Dora roared across St. Simons Island and the Georgia coast, and she was no lady! Packing winds of 125 mph, Dora made landfall just north of St. Augustine on September 10 and then moved slowly northward along the coast through Jacksonville.

Dora slammed ashore on St. Simons Island on September 12, where 90 mph winds and flooding rains pummeled the island for 18 hours. The storm’s winds and 13-foot storm surge wreaked havoc along the beaches, gobbling up shoreline, toppling hundreds of trees, destroying structures and toppling some beachfront homes into the ocean. Hastily built dikes prevented the lobby of The King and Prince Hotel from being flooded. On September 13, Dora moved further up the coast, resulting in final total damages estimated at $250 million and a deathtoll of five. Shortly after the storm, the island had another, more welcomed visitor. President Lyndon Johnson arrived on St. Simons Island to survey the damage, remarking to a member of his party, “It’s worse than you told me.” The resulting Federal aid that followed came in the form of thousands of massive granite stones placed all along the island’s high water mark to help guard against further beach erosion. This still-standing revetment is locally referred to as the “Johnson Rocks.” Fortunately, direct hits by hurricanes such as Dora continue to be rare here, thanks in part to the Atlantic Bight that places southeast Georgia within the westernmost section of the eastern seaboard, but the devastation caused by these storms can still be significant. This month’s images, from the archives of the Coastal Georgia Historical Society, show some of Hurricane Dora’s damage to Island beachfront homes and structures.

Our monthly images on this page are from the vast archives of the Coastal Georgia Historical Society. The Society’s mission includes the “administration, restoration and maintenance of historic facilities and resources … preserved as a living part of the historical and cultural foundations of our coastal community.” Society facilities include the St. Simons Lighthouse and Museum, the A.W. Jones Heritage Center, and the Maritime Center (formerly the U.S. Coast Guard Station). To learn more about the Society, its diverse programs, and the benefits of Society membership, please call (912) 638.4666, or visit www.saintsimonslighthouse.org.

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Elegant Island Living October 2017

Articles inside

Celebrating the Saints Among Us

Get Cooking at Simmer & Soak

Five Star Futures

The Faces of Hope

Spread Your Wings

SSI Archives

What’s Happening

Business Buzz