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' n i k Wuap: Local embraces

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57 WOKIN’ AND ROLLIN’: Michelle Chen and her husband, Jian Huang, have spent 25 years sharing

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contents

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the flavors of their homeland and building their family business on Altama Avenue with their two sons, Tony and Tyler.

64 CHEERS FOR CHEESECAKE: Frank Buda never set out to start a business, but after being challenged to create a cheesecake for a co-worker, his company Cheesecakes By Frank was born.

72 SISTA ACT: The owners of Sistas’ Kitchen have overcome many obstacles to keep their popular soul food business in Brunswick going, serving up plates of homemade goodness for their dedicated customers.

78 WAKIN’ UP: After many mission trips, Bo Mann had a vision to create community around a delicious cup of coffee, and nearly 15 years later, he’s done just that through his booming business, Wake Up Coffee.

84 HOLIDAY SPIRITS: Tad McNair, owner of JP’s Wine & Sprits in Brunswick, shares three festive cocktail recipes that are ideal for toasting the season.

Bringing Our Kitchens to you Introducing Hal the Food Truck—the newest member

of Coastal Georgia’s Halyard Restaurant Group! Serving up classic Halyard Restaurant Group dishes and new creations for lunch and dinner, Hal the Food Truck can be found on St. Simons Island and around Glynn County all year long.

Enjoy familiar favorites from Halyards, Tramici, and La Plancha in food truck-style portions—including tacos, lasagna, and burgers—and exciting new dishes, all served up in style right in your neighborhood!

Keep an eye out for Hal the Food Truck at a location near you—and ask us about catering appearances for your next special event.

@halthefoodtruck

912.357.3927 | cassie@halyardscatering.com | halthefoodtruck.com

Photo by: Evan Winterberger

Boat Tours of all types

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E S TA B L I S H E D 1 9 8 7

COLUMNS & DEPARTMENTS 12

EDITOR’S NOTE

14

WORD ON THE STREET

16

COASTAL QUEUE

42

DUE SOUTH

44

NATURE CONNECTION

46

BY DESIGN

48

LIVING WELL

50

MONEY TALKS

52

GAME CHANGERS

54

THE DISH

90

JEKYLL ISLAND HANDBELL CHOIRS

92 COASTAL SEEN

Celebrate the

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Editor Director of Advertising Jenn Agnew and Marketing

Dresses, Jackets, Pants, Tops, PJs, and Etc.

Assistant Editor Proofer

Lauren McDonald Heather Murray

Account Executives

David Colvin Kasey Rowell

Contributing Writers

Phoebe Barrett Taylor Cooper Derrick Davis Josh Dukes Michael Hall Larry Hobbs Sam Ghioto Marley Goldin Allyson Reynolds Ronda Rich Jason Umfress

Contributing Photographers

Priscilla Boudreau Derrick Davis Amy Dey Riley Dukes Leslie Hand Querencia Creative Evan Winterberger

Contributing Designers

Stacey Nichols Donte Nunnally Terry Wilson

Golden Isles Magazine is published six times per year by Brunswick News Publishing Company

28 Market Street Suite 124 Saint Simons Island, GA

(912) 638-5100

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To subscribe online to Golden Isles Magazine, go to goldenislesmagazine.com/subscribe About the Cover: A gingerbread man and a piping hot mug of coffee are the perfect pair for the holiday season. This adorable photo was staged and snapped

by Amy Dey at Wake Up Coffee Company.

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Submissions Golden Isles Magazine is in need of talented contributors. Unsolicited queries and submissions of art and stories are welcome.

Please include an email address and telephone number. Submit by email to the editor, Lindsey Adkison: ladkison@goldenislesmagazine.com or by mail to 3011 Altama Ave, Brunswick. Only work accompanied by a self-addressed stamped envelope will be returned.

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November 25th • 1pm-4pm and | December 10th • 1pm-4pm Parents are welcome to take photos; a professional photographer will not be available.

November 24-25-26 | December 9-10

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Advertising Information regarding advertising and rates is available by contacting Jenn Agnew at 912-265-8320, ext. 356 or by email at jagnew@thebrunswicknews.com; Kasey Rowell at 912-2658320 ext. 334 or by email at krowell@ thebrunswicknews.com; or David Colvin at 912-265-8320 ext. 304 or by email at dcolvin@thebrunswicknews.com

All content is copyright of Golden Isles Magazine, a publication of Brunswick News Publishing Company. All rights reserved. No part of this publication may be reproduced in any form without express written permission from the publisher. We have sought to ensure accuracy and completeness of the content herein, but neither Golden Isles Magazine nor the publisher assumes responsibility for any errors, inaccuracies, omissions, or other inconsistencies, including those related to quotations. We reserve the right to refuse advertising. All advertisements appearing herein are accepted and published on the representation that the advertiser is properly authorized to publish the entire contents and subject matter thereof. All ads are paid advertisements and/or gifts given as part of a contractual agreement regarding Brunswick News Publishing Company. Neither Golden Isles Magazine nor the publisher is responsible for any statements, claims, or representations made by contributing writers, columnists, or photographers. Golden Isles Magazine and the publisher are also not responsible for anyone’s reliance on the content included in the publication. All projects described in this publication are for private, noncommercial use only. No right for commercial use or exploitation is given or implied.

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NOVEMB ER/DEC EM BE R 2023

11

Editor’s Note

Family and Flavors Once again, it’s time for all the goodness, y’all — our holiday food issue is here. And this year, as in years passed, we’re bringing you seasonal sweets and treats with a heaping helping of holiday cheer.

But the undercurrent of this particular issue is — family. For so many, this is truly the most wonderful time of the year. Many of us are surrounded by those we love most in the world … and the delicious dishes that have graced tables for generations.

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G O L D E N I S LES

However, that’s not true for everyone.

Some families have had fallingouts and estrangements. Some have lost loved ones recently … or even years ago. It’s impossible to fill those empty seats and holes in hearts.

That’s why I think it’s really key for us to approach the season with a sense of compassion. We never know what someone else is going through. And during Thanksgiving and Christmas, difficulties and pain can be amplified.

It’s also another reason that it’s so important to soak up every moment we can with our nearest and dearest.

We never know what the future holds.

And we never know whether we will occupy our seats next year. We’re here now, though, and that’s all the reason we need to celebrate the moments we have.

This issue incorporates that idea by taking a look at a few families who’ve made serving up fabulous food their family business.

First up, we talked with the indomitable Michelle Chen of the Brunswick institution — Michelle’s Wok and Roll.

A Chinese immigrant, Michelle has become a bit of a local icon, who works harder than pretty much anyone I know. And not only did she and her husband build their business from the ground up, they did it while raising two boys. These kids, I’d like to add, went on to attend Harvard and Stanford. It’s beyond impressive.

Next on the family front, Larry sits down with the ladies of Sistas’ Kitchen who have worked together to serve up soul food in Brunswick. We catch up with

those lovely ladies to see how faith, food, and family have helped them endure hard times.

And speaking of faith, we caught up with Bo Mann, owner of Wake Up Coffee in Brunswick and on St. Simons Island.

Bo’s mission initially began with championing humanitarian causes in developing countries. There, he found amazing people and stories, all of which came together in little cafes.

After returning home, Bo decided to bring that special cafe culture magic to the Golden Isles.

And it’s been adding its own brand of caffeinated sparkle ever since.

In addition, we also have some fabulous ideas of how to celebrate. I chatted with Tad McNair, owner of JP’s Wine & Spirits, who shares some recipes for festive holiday cocktails.

Last but not least, our UGA intern Ally Reynolds chats about cake with Frank Buda of Cheesecakes By Frank fame, and learns about his unexpected journey.

It’s a jam-packed issue. We hope you enjoy it and find inspiration to live, love, and eat with a little more gratitude.

Happy Thanksgiving and Merry Christmas — Lindsey

L to R: Catherine Wolfe, President and CEO, Paradigm Labs and Curtis Tumlin, Glynn County Market President, PrimeSouth Bank.

PARADIGM LABS OWNER CHOSE LOCAL BANKING TESTED BY TIME When Catherine Wolfe founded Paradigm Labs, the last thing she wanted to test was the patience of her physician clients. That’s why she made a name for her company by creating a paradigm shift in the industry standards. Paradigm is committed to making medication monitoring as seamless as possible for the providers as well as their patients by offering user-friendly technology. Catherine says Curtis Tumlin makes business banking just as user-friendly for her. From financing equipment acquisitions to helping her business grow, he is always a quick call away. Now with a national sales team, contracts with all major insurance companies, and relationships with physicians across the country, Catherine can see how much depends on a banking relationship with great chemistry.

Learn more at: PrimeSouth.com

Word On The Street

The Arts Issue – Cover with Kevin Pullen Linda Johnson: This is so awesome! You’ve got such a talented

Your reactions sent to us by emails, posts, & tweets

TIME TO GET SOCIAL

Shaping the Sacred with Elizabeth Hayes Randy Merry Hamrick: Lovely article! Congrats!

Susan Ryles: Go Elizabeth! Congrats!

Kimberly Fennell: That’s awesome! Congratulations!

family.

facebook.com/goldenislesmag

Angie Rea Jensen: You are a rock start!!

Elizabeth LeSeur: Kevin is an

instagram.com/goldenislesmag

Terri Evans: Marvelous and well-deserved

amazing person and artist! Your cover is fabulous!

Marti Jeffers: So very beautiful!!

twitter.com/goldenislesmag

If you prefer to send us your comments by email, contact Editor Lindsey Adkison at

Barbara White Scragg: Kevin sure deserves to be celebrated!

ladkison@goldenislesmagazine.com. Anything posted to our social media accounts or emailed directly to the editor will be considered for publication. Comments may be edited

Kam Thomas Throckmorton: Can’t

for clarity or grammar.

wait to get my hands on a copy.

Excellent work! to have served the commu: That’s my

nity for 70 years and we look

friend, and he’s the best! Love

forward to continuing our mis-

the cover!

sion for years to come. Join

Susan Spinks Lee

us this month in celebration! glynnvisual: We are so honored

Follow us @glynnvisual.

to be featured and celebrated by @goldenislesmag this month.

@typebirdcreative: Amazing

Thank you to the entire staff for

artist and a beautiful cover!

all their hard work. GVA is proud 14

G O L D E N I S LES

Emily Burton: love this so much!

The Art of the Shout Dianne Hall: A lovely piece! I was not aware of this form of art.

Added the book “Shout” to my to be read list! Thank you!

Geechee Gullah Ring Shouters: Golden Isles Magazine and Larry Hobbs did a historically good job with this magazine article with your thoughtful depiction of real history from two of America’s great groups, that are carrying on the tradition of the Ring Shout. Who would have thought that three of the top groups in America just happen to be from Southeast Georgia, Glynn County and McIntosh County: 1) Sea Island Singers; 2) McIntosh Shouters and 3) Gullah Geechee Ring Shouters.

Q AN INFORMATIVE LINEUP OF THINGS TO KNOW ABOUT THE GOLDEN ISLES

Hats Off

ACS Victory Board’s Gala set for Nov. 10 WORDS BY LINDSEY ADKISON PHO TOS BY PRISCILLA BOUDREAU

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F

Fall is a busy season for everyone, but for the ladies of the American Cancer Society’s (ACS) Victory Board, it’s even more so. Not only are they preoccupied with the usual activities — the kids starting school and all of those extracurriculars — but they’re also in the midst of planning one of the grandest galas of the year.

The ACS Victory Gala has been in existence since 1969, and every year, the event raises tens of thousands of dollars to benefit the fight against cancer. This year, the board chairs spearheading the event are Molly Nobles, Bentley Kaufman, Holly Kinsey, Kelly Harman, and Kimsey Langford.

“The ACS’ Victory Board is a group of local women in the Golden Isles working directly with the American Cancer Society every year to organize four major fundraising events. We actually have two groups of chairs — one is over the two larger events and another over the smaller events,” Kinsey explains.

Heading up the smaller fundraisers, the father-daughter dance, and a children’s Christmas movie event lays the groundwork for tackling the gala and Cureokee the following year.

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Last year, this group of chairs handled the dance and the film. In May, they hosted Cureokee. And on Nov. 10, they will throw open the doors of Frederica Golf Club for the blacktie soiree.

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Bentley Kaufman says there will even be a new space to host the event.

“They’re enclosing the outdoor space that was a tented pavilion,” she says of the site overlooking the pristine golf course.

“There’s such a demand for events and weddings. Now, it will be a permanent structure with hardwood floors. It will be AC-controlled and have a new AV system. The gala will be the first ticketed event there.”

The glitzy backdrop will prove a perfect fit for the black-tie affair, adds Molly Nobles.

“Everybody loves to get dressed up in the fall going into the holiday season. It’s a great night of fun and dancing for a truly great cause,” she says.

The food and drinks will flow, crafted by the top-tier Frederica Golf Club team. Entertainment will be provided by the band Who Rescued Who.

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“"Everybody loves to get dressed up in the fall going into the holiday season. It’s a great night of fun and dancing for a truly great cause."

— Molly Nobles

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“There will also be silent and live auctions with amazing items. We have trips, original paintings, tickets to sporting events, and this year we are doing something new,” Nobles says.

“Attendees can buy a key to a diamond lockbox. One lucky winner will open a box with a diamond.”

Tickets to the event are $200 per person and may be purchased at acsvictoryboard.org.

While it’s sure to be an elegant evening, the cause is always at the forefront of the chairs’ minds. And this year, they have even more cause to be excited about their contribution. Kinsey says the proceeds will go toward funding a new treatment for local cancer patients.

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“We are excited to announce that we are partnering with our local Southeast Georgia Health System’s Cancer Center at this year’s gala. Proceeds will go towards a Cool-Capping system for the hospital,” she says.

“This system allows patients with many types of cancer to wear the Cool-Cap during their treatment and protect their hair follicles, giving them a 60-90% success rate of keeping their hair intact ... hence the theme for our gala, Hats Off.” A representative for the Cool-Capping system will be at the gala to explain the process to attendees. In addition, the funds will also help support smaller items, like stocking the cancer care closet.

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“These are day-to-day needs … toiletries, snacks, undergarments, and gift cards. They always need those things and anyone can donate to that. It’s always a blessing to them,” Kinsey says.

Nobles adds that a portion will also continue to benefit the American Cancer Society’s Hope Lodge, a facility that offers respite for cancer patients and their caregivers traveling to receive treatment in Jacksonville.

“We will continue to support them … many of our cancer patients have to travel for treatment there, so there’s a local connection to the Hope Lodge. In fact, 21 of our local patients utilized the lodge for more than a week last year,” she says.

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• The American Cancer Society’s Victory Board’s Gala, Hats Off, will be held at 7 p.m. November 10 at Frederica Golf Club on St. Simons Island. Tickets start at $200 per person. To purchase tickets, visit acsvictoryboard.org.

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WORDS BY JOSH DUKES AND JASON UMFRESS PHOTOS BY DERRICK DAVIS

Deckin’ the

Halls

Old Town Homeowners Share Tips

C

Christmas is a season that Jason and I look forward to every year. We’re both transplants to Brunswick, and living far from both families usually means trips to Mississippi one year and South Carolina the next to visit loved ones. One thing that is consistent in the hustle and bustle of the holiday season is we love to let Christmas run wild in our home. Our Christmas décor reflects our childhood family traditions and our own unique tastes, with a little bit of pop culture and our own brand of humor thrown in for good measure. Here are some of our favorite decorating tips that make our home “uniquely us” for the holidays:

Wreaths on every door One easy way we bring cheer to every room without sacrificing floor space is by utilizing interior doors to display Christmas wreaths. Bathroom, closet, and bedroom doors are all canvasses-in-waiting. You can usually find over-the-door wreath holders at dollar stores or on Amazon. Don’t just settle for a standard wreath from the store — spruce it up by adding fresh greenery, some Christmas ornaments, a different bow, or other unique trinkets to really customize your look. One of our favorite new wreaths hangs over our bar. Some cocktail-themed ornaments, a bow in a color to match the bar set, a ton of hot glue, and presto — you have a unique addition to your décor.

Don’t limit yourself to a single tree Limited floor space and high ceilings inspired us to go for tall, skinny trees. But what’s better than one Christmas tree? Seven, of course!

Two trees flank our entryway and feature matching colors and décor for a sense of symmetry as you enter the living room. Our main tree features all our favorite ornaments. Some are from our travels (we try to pick one up on each big trip) and favorite

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childhood ornaments our parents have sent home with us. Our other trees are small and display ornaments of specific themes; one in each bedroom featuring Brunswick ornaments (which you can still pick up at Old City Hall) and one themed with the Star Wars ornaments my family has given me over the years. The last two we added just last year. The first one is in the bathroom decorated with bath soaps and cotton garland to resemble soap suds. The second addition is a back deck tree themed in Miami pink, including flamingos in Santa Hats. Hey — our Christmases here are notoriously warmer than the rest of the country. We might as well lean into it!

Display those delicate family heirlooms My Granny stopped using her mother’s antique glass Christmas ornaments when I was very young because she was afraid of breaking them. I don’t blame her — they’re extremely delicate.

Still, every year she’d bring them down from the attic at Christmas and we’d look at them briefly before they were stored away again. We’ve found a great way of displaying these heirlooms at Christmas — inside the china cabinet. This holiday hack really brightens up the dining room and allows us to enjoy them without fear of them falling from the tree. Jason and I each inherited one of our grandmother’s vintage ceramic Christmas trees, which we display with pride in the foyer and dining room.

If you don’t use your dining room table often, consider setting it with those good plates and glasses you never use. Even if you’re not having a dinner party, it really makes a table pop at ChristNOVEMB ER/DEC EM BE R 2023

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G O L D E N I S LES

mas. Surrounding ourselves with these keepsakes is our way of honoring our loved ones and keeping their memories a part of this special time of year.

Think outside the box with ornaments One fun tradition we’ve started is using non-traditional decorations on our main tree in the living room. In addition to sentimental family ornaments, Christmas cards from friends and family make great branch-fillers. When Silver Bluff Brewery printed our incredibly long wedding reception receipt, we used it as a tree garland, which always makes for a good laugh. Funky glasses from a Halloween costume, a cork from a special bottle of champagne, a Dolly Parton Advent calendar … if it’s smaller than the tree itself, it’s fair game. And don’t limit this toLayout just notes to GIM: • Note changes to list of artists’ names the tree. Special collections make inter-• GIM template has corrections to email and website URL esting additions to garlands as well. Last• Hours: Change to Wed.-Sat. 10-4 year after my mom surprised me with yet another box of childhood memorabilia from the attic, we added my old Masters of the Universe figurines to our office mantle garland. Each warrior got his own tiny Dollar Tree Christmas hat, too. Even Skeletor and He-Man can call a truce for the holidays.

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WORDS BY ALLYSON REYNOLDS | PHOTOS PROVIDED

Festival of

Trees to return

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Hope 1312 Collective will present its third annual Festival of Trees from 6 to 9 p.m. on Nov. 30 at Queen and Grant in downtown Brunswick.

The fundraiser will support the nonprofit’s mission to provide for children in the welfare system.

Starting the day early, churches, businesses, and community members will decorate the Christmas trees. They have a full range of creativity, from

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bright lights and ornaments to gift cards, presents, and travel giveaways. Guests will arrive in the evening for a silent auction of the trees.

In their holiday attire, guests will mill about the dimly-lit room to see the festive trees lining the perimeter. They will scribble numbers onto bid sheets, admiring their favorite tree. The DJ will play as they snack on heavy hors d’oeuvres and drink from the open bar.

When a donor purchases a tree, they can take the whole tree with them that night or have it delivered the following day.

“It’s just a fun way to kick off the holiday season,” says Stacy McLarty, the event chair.

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Those who take the trees home may even use the items on the tree as gifts or stocking stuffers.

McLarty says trees can range in value from $150 up to over $3,000. The goal is to raise $35,000 this year.

Funds will assist in the organization’s year-round programming, including the Royal Family KIDS Camp, caregiving coaching, and trauma training. The Royal

Family KIDS Camp is a faith-based camp for foster children, ages 6 to 11 years old.

As of May, Hope 1312 Collective had served 670 children and provided $185,954 worth of goods. Last year, the Festival of Trees raised around $30,000 and helped serve 364 children and 214 families.

The Festival of Trees also strives to raise awareness about child welfare in the area.

Allyson Christianson, the founding director of Hope 1312, says stories surrounding the issue are private for a reason, but this limits community awareness.

With the Festival of Trees event, she found a way to raise visibility while also respecting this privacy.

“A lot of the players that are making really important decisions about the next steps for these most vulnerable children and families are pretty disconnected, and so at Hope 1312 Collective, we’re really providing a space to connect all those entities and help move them forward together, and (we’re) inviting the community into the story,” Christianson says.

Last year, she says, guests were given luminaries to represent the number of kids currently in foster care in the area.

“It has been entrusted to our community to care for them. It would take your breath away just the magnitude of that responsibility,” Christianson says.

She says this event shows that there is hope and opportunity for change.

There will be a slideshow at the event to show the current story of child welfare.

“It’s fun, and it’s sweet, and it’s just a cool event. I don’t think there’s anything else like it in the Golden Isles area that I’ve attended personally,” McLarty says.

Tickets are $50 per person and free for tree decorators. To purchase a ticket, visit hope1312co.org.

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WORDS BY LAUREN MCDONALD

Lights Love

of

to offer hope in the darkness

Q

The holidays are a cherished part of the year focused on family and celebration.

For those in grief, though, the holidays can be a challenging time laden with the weight of their loss.

An event hosted annually by Hospice of the Golden Isles aims to bring light in what can be a dark time for those who’ve lost loved ones. Lights of Love Memorial Service, hosted each December, is a celebration of life, love, and giving.

The wooded campus in Brunswick is transformed by thousands of holiday lights that honor the memory of those who’ve passed.

The event is open to the public and free, and it features seasonal music and a Service of Remembrance, culminating in the lighting of the campus at dusk followed by festive refreshments.

“Lights of Love began in 2007 as a way to honor and remember those in our community who died that year and also to help those who lost a loved one deal with their grief during the holidays,” says Amy Broderick, development manager at Hospice of the Golden Isles. “Over the years, Lights of Love has evolved into an anticipated annual event to kick off the holiday season.”

This will be the 16th year the local hospice has hosted Lights of Love. The event is set for Dec. 14 and will take place at the Golden Isles campus, 1692 Glynco Parkway in Brunswick.

The community is also invited to drive through the campus any evening during the holidays to experience the spectacular display of lights.

“Although the service program and campus lighting are our gift to the community, we also have commemorative ornaments for sale in memory or honor of loved ones,” Broderick says. “Proceeds from the doves help us provide care for our patients who need residential hospice care but cannot afford the cost of room and board at our Hospice Home.”

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Miranda Elliott, bereavement coordinator for Hospice of the Golden Isles, provides support to those who have lost a loved one while under hospice care or who have experienced a sudden, unexpected death in the community. Elliott is a licensed clinical social worker and a certified grief counseling specialist, and she has more than 15 years of experience working in mental health.

She provides individual counseling at Hospice of the Golden Isles and facilitates grief support groups in their service area.

“During the holidays, many of my clients feel reluctant to continue celebrating past holiday traditions without their loved one,” she says. “They may feel alone, out of place, and even fearful to engage in family traditions.”

Around the holidays, anyone who has lost a loved one may experience depersonalization, social withdrawal, shock, and hopelessness, Elliott says. They may become easily irritated or angry and feel restlessness or sadness.

“These symptoms are very common during the grief process and can be magnified during holidays and other special days,” Elliott says.

She offers that it can be helpful for families who are grieving to give credence to the idea that this year will be different.

“And different can still be good, but hard at the same time,” Elliott says. “Exploring ways to reinvent your holidays with new traditions can be meaningful. Giving yourself permission to ‘feel how you feel’ and realizing that it is ‘OK’ to be sad can allow for healthy expression of feelings.”

She also suggests trying not to be concerned that one’s sadness or grief will affect other people’s joy.

“People will expect you to be sad, but they will be happy to be with you during this time and share their joy with you, Establishing new rituals, such as setting aside a time of remembering your loved one, such as lighting a candle, hanging a special ornament, or telling a story can be beneficial,” she says. “Surrounding yourself with supportive people during the holidays can have a positive physical and emotional impact on someone who is grieving and could possibly help you get through the holiday.”

Allowing oneself to have a balance of alone time and family time can also be worthwhile, she says, as each person is different in their grief journey.

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“Also, if you do not feel like decorating or keeping up with family traditions, it is OK as you may opt to simplify the holiday the first year or skip it altogether,” Elliott says. “Each person/family is different and individualized. Keeping that in mind, you will know what is best for your family.”

Self-care should also be a priority, Elliott says.

“Many of my clients refer to the self-care model addressing mental health, physical health, and spiritual health,” she says.

The community is invited to support the annual Lights of Love service. Businesses can sign up for several sponsorship levels and should email development@Hospice.me for more information.

Three types of memorial dove ornaments will be available — paper doves for $20, wooden doves for $50 and crystal doves for $100.

The paper doves have the names of loved ones handwritten in calligraphy and are placed on the memorial holiday tree in the chapel at the local hospice. Wooden and crystal doves are sent to the purchaser, and a paper dove is included on the memorial holiday tree as well.

Doves can be purchased online at Dove.Hospice.Me. For more information or an order form, call 912-265-4735 or email development@hospice.me.

Hospice of the Golden Isles is the hometown nonprofit hospice in this community, Elliott says, and its staff provide compassionate care that recognizes the need for dignity, comfort, and comprehensive support for patients and families facing advanced illness or the end of life.

“I would encourage the community to support and attend our annual memorial event, Lights of Love, as this event is a celebration of life, love, and giving,” she says. “This event is free and open to the public as our campus is transformed with the radiance of thousands of holiday lights shining in honor and memory of those who have touched our lives.”

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Cozy Comfort

Q

Local Chef, Blogger Shares Holiday Dish

D

Descending from a long line of restaurateurs and caterers, food has always been a huge part of my life, and cooking at home is a passion instilled in me from a very young age.

As a local food blogger, recipe developer, photographer, and sustainability advocate, I feel completely in my element during the holiday season.

My mom has always said, “a way to someone’s heart is through their stomach,” and I wholeheartedly agree. I work out of my small athome studio right in the heart of Brunswick where I live with my husband, Rob, sweet toddler, Charlie, and two playful dogs.

After graduating from the University of Georgia with a bachelor in science in environmental health science, I really wanted to find a way to fuse my two passions — and so, Marley’s Menu was born.

On marleysmenu.com, I share all my approachable and delicious recipes, along with my best attainable tips to be more sustainable in the kitchen.

WORDS AND PHOTOS BY MARLEY GOLDIN 34

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During the holidays, my most popular (and most requested) recipe is my famous Creamy Brie and Gouda Mac and Cheese, which I will be sharing with you in this issue. Dive into a cozy bowl of this unique twist on the classic, where perfectly cooked macaroni meets the creamy boldness of Brie and the comforting melt of Gouda. It’s comfort food with a gourmet twist to impress your guests and elevate your holiday table.

Merry Christmas May you enjoy all the gifts of this holiday season

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Ingredients 16 oz elbow macaroni 2 Tbsp unsalted butter 2 Tbsp all-purpose flour 1 to 1 ½ cup milk (reduced-fat or whole) 8 oz Brie cheese, cut into small chunks 8 oz Gouda cheese, shredded ½ tsp garlic powder ¼ tsp nutmeg ¼ tsp pepper

Directions Cook macaroni al dente according to the directions on the box. In this case, it’s best to cook in unsalted water as Brie is particularly salty.

Transfer to a colander to drain and set aside.

In the same pot you cooked the macaroni in, add the butter and flour over low heat, and whisk until smooth to form a roux.

Add 1 cup of milk and whisk until well-combined.

Add Brie, Gouda, garlic powder, nutmeg, and pepper and continue to stir over low heat until all the cheese is melted and your sauce is creamy and smooth.

Add the cooked macaroni back to the pot with the sauce and stir until coated. Assess the consistency, and slowly add more milk, about 1 tablespoon at a time until desired consistency is achieved.

Taste test and add salt and more pepper if needed. Enjoy!

• Marley Goldin is a local food blogger, recipe developer, photographer, and sustainability advocate based in Brunswick. She shares her work across social media platforms under the name Marley’s Menu. Her Thanksgiving recipes can be found at marleysmenu.com/thanksgiving-recipes-2023.

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November 12 Brunswick PorchFest will be held from noon to 6 p.m. along the streets of the historic district in downtown Brunswick.

Musicians will perform on the porches of homes. Food trucks and beverage stations will also be available. The event will be held rain or shine. Admission is free. For details, visit hbrunswicknpa.org/porch-fest.

Around Q the Town

November to December Glynn Community Crisis Center is currently selling tickets for the 23rd Taste of Glynn slated for 5 to 8 p.m. January 14 at the King and Prince Beach & Golf Resort, 201 Arnold Way, St. Simons Island. Advance tickets are $60 per person and are available at atasteofglynn.com.

november

November 13 to 19 PGA Tour pro Davis Love III will host the annual RSM Golf Tournament from November 13 to 19 at the Sea Island Golf Club on St. Simons Island. For ticket prices and package options, visit rsmclassic.com.

November 13 to 20 Lord of Life Lutheran Church, 2801 Frederica Road, St. Simons Island, will serve as the central drop-off location for shoebox donations for Operation Christmas Child. They may be submitted from 9:30 to 11 a.m. and from 5 to 7 p.m. November 13; from 9:30 to 11 a.m. and from 5 to 7 p.m. November 15; from 9:30 a.m. to 12:30 p.m. November 16 and 17; from noon to 3 p.m. November 18; and from 9:30 to 11:30 a.m. and 5 to 7 p.m. November 20. For details, visit lolssi.org.

November 17 Engel & Völkers, 100 Redfern Village, St. Simons Island, will host an opening for the art show Canvas & Clay from 5 to 8 p.m. at the office. It will feature the work of abstract painter, Ute Kleemann-Sportschuetz and potter Brandi Kennerly. It is open to the public.

November 3 Golden Isles Live! will host Sounds of Silence: Forever Simon & Garfunkel at 7:30 p.m. at Wesley Church Frederica, 6520 Frederica Road, St. Simons Island. Adult tickets are $35. Tickets are $10 for students. For details or to purchase tickets, visit goldenisleslive.org.

November 18 The Moxie Holiday Craft Fest will hold its Holiday Market from 10 a.m. to 5 p.m. at Old City Hall in downtown Brunswick.

Makers from across the region will be on hand to share their wares. For details, visit Moxie Craft Fest’s page on Facebook or Instagram.

November 3 to 4 The Jekyll Island Authority will hold its annual Shrimp and Grits Festival in the Jekyll Island Historic District. It will be held from 4 to 9 p.m. Nov. 3 and from 10 a.m. to 9 p.m.

Nov. 4. There will be food, craft vendors, and entertainment. It is free, but the island’s parking prices increase by $4 over the weekend. For more information, visit jekyllisland.com.

November 24 The Jekyll Island Authority will open its annual Holly Jolly Jekyll activities. It will feature self-guided and trolley tours through the decorated historic district with light displays, holiday drivein movies, firework displays, and more. It will be available through January 7, 2024. For details and a complete listing of events, visit jekyllisland.com/signature-events/holly-jolly-jekyll.

November 10 The American Cancer Society Victory Board’s Gala, Hats Off, will be held at 7 p.m. November 10 at Frederica Golf Club on St. Simons Island. Tickets start at $200 per person.

To purchase tickets, visit acsvictoryboard.org.

The Rotary Club of St. Simons Island will host its 12th annual Meet the RSM Pros from 5 to 7 p.m. at the Golden Isles Green at the golf tournament. Beer, wine, and light fare will be served. Tickets are $75 per person. Proceeds benefit local children’s charities. For details, visit ssirotary.org.

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The Brunswick Downtown Development Authority will hold its annual Christmas Tree Lighting at 5:30 p.m. in Queen’s Square in Brunswick. It is free and open to the public.

The Jekyll Island Arts Association will host its Merry Artists Market from 10 a.m. to 5 p.m. at Goodyear Cottage in the Jekyll Island historic district. The sale, which features work by local painters, potters, and other artisans, will begin November 24 and continue through the holidays. It will be open from noon to 4 p.m. on weekends and from 10 a.m. to 4 p.m. on weekdays. The market closes December 31. For details, visit jekyllartists.com.

November 27 The Coastal Symphony of Georgia will host a concert at 7:30 p.m. at Brunswick High School’s auditorium. The theme will be Poetry and Song, featuring soloist Mezzo Soprano, Ashley Dixon. Tickets are $50 per person. To purchase tickets, visit coastalsymphonyofgeorgia.org.

November 30 Hope 1312 Collective will host the Festival of Trees from 6 to 9 p.m. at Queen and Grant, 1315 Grant St., Brunswick.

A number of Christmas trees will be decorated and auctioned off. Funds help support children in the local welfare system. Tickets are $50 per person and are available at hope1312co.org.

November 30 to December 2 The Georgia Elvis Festival will be held at Epworth By the Sea, 100 Arthur J. Moore Dr., St. Simons Island. There will be six performances by Elvis Tribute Artists. For details, visit tickettailor.com.

December December 1 The Boys & Girls Club of Southeast Georgia will host its Merry Mixer fundraiser from 5:30 to 10 p.m. at neighboring restaurants Halyards, 55 Cinema Lane, and Tramici, 75 Cinema Lane, on St. Simons Island. Food and drinks will be served.

Entertainment will be provided. For more information, visit eventbrite.com.

December 2 The annual Brunswick Christmas parade will be held from 5:30 to 7:30 p.m. It will begin at Howard Coffin Park and proceed to Mary Ross Waterfront Park in downtown Brunswick. There will be floats, trailers, bands, and Santa Claus.

For details, visit discoverbrunswick.com.

Lord of Life Lutheran Church, 2801 Frederica Road, St. Simons Island, will host its Holiday Market from 9 a.m. to 3 p.m. A variety of items will be available for purchase. For details, visit lolssi.org.

The Messiah Community Choir will hold its annual performance of Handel’s Messiah at 3 p.m. at St. Simons Presbyterian Church, 205 Kings Way, St. Simons Island. Admission is free but donations are accepted. For details, follow the Messiah Community Choir’s Facebook page.

December 2 and 3 Glynn Visual Arts will host its annual Mistletoe Market at Postell Park, 532 Beachview Drive, St. Simons Island, 10 a.m. to 5 p.m. Saturday and 10 a.m. to 4 p.m. Sunday. The holiday festival will feature work from local artisans, including pottery, jewelry, photography, and woodworking. For more information, visit glynnvisualarts.org.

December 8 Golden Isles Live! will host The Sugarplums in a Christmas concert at 7:30 p.m. at Wesley United Methodist Church.

Adult tickets are $35. Tickets are $10 for students. For details or to purchase tickets, visit goldenisleslive.org.

December 8, 9, and 10 Jill Stanford School of Dance will stage its annual performance of “The Grinch” at 7 p.m. December 8 at Brunswick High School’s auditorium. Shows will continue at 2 and 6 p.m. December 9. There will be a matinee at 2 p.m.

December 10. Tickets are $20. Children 3 and under will be admitted for free. For tickets or details, visit jillstanforddancecenter.com.

Golden Isles Arts and Humanities will stage its annual production of “A Christmas Carol” at 7:30 p.m. December 8 and 9. There will be a 5 p.m. show December 10. All performances take place at the Ritz Theatre in downtown Brunswick. For details, visit goldenislesarts.org.

The Island Players will stage “Elf the Musical Jr.” at 7:30 p.m.

December 7, 8, and 9 at the Casino theater, 530 Beachview Drive, St. Simons Island. Ticket prices range from $10 to $25.

For details or to purchase tickets visit theislandplayers.com.

December 15, 16, and 17 Golden Isles Arts and Humanities will stage its annual production of “A Christmas Carol” at 7:30 p.m. December 15 and 16. There will be a 5 p.m. show December 17. All performances take place at the Ritz Theatre in downtown Brunswick. For details, visit goldenislesarts.org.

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NOVEMB ER/DEC EM BE R 2023

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Facts

J U ST T H E

Jekyll Island’s

Shrimp Grits and

Festival

WORDS BY LINDSEY ADKISON PHOTOS PROVIDED

The flavors of the Georgia coast have long drawn crowds to the region’s shores. And for more than a decade, one local festival has put one favorite dish front and center.

Jekyll Island’s Shrimp and Grits Festival is a beloved annual event, which shares this Southern staple with locals and guests alike. Now held in early November, the twoday festivities really pack in the food and the fun. It also includes dozens of craft vendors and performances by a variety of musicians.

This year the festival will be held from 4 to 9 p.m. November 3 and from 10 a.m. to 9 p.m. November 4. Read on to learn some interesting tidbits about this fall fave:

45,000 The total number of guests over the weekend

17 years

The Length Of The Shrimp And Grits Festival

90,000 lbs An estimate on pounds of shrimp served

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14

School buses per day, transporting guests from the airport to the festival

27

Number of bands performing including The Tams on Friday night and Departure — The Journey Tribute Band on Saturday night

270

Average number of craft vendors

20,000 1,300 The average number of guests per day

2006

The year the festival began

Friday night fireworks shot count

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DUE SOUTH coconut. It was a sheer marvel that we only had at Christmas. Additionally, again using Karo syrup, she made divinity candy with pecans. Whenever I think of food for Christmas, I think of the color “white” as the season’s most majestic food.

The Recipes that Remind us of Loved Ones

W WORDS BY RONDA RICH

When I was a child growing up in the rural South, junk food, like a bag of potato chips, was a rare treat as were Coca-Colas.

Yet, there was always a fresh layer cake sitting under a glass-domed dish.

Mama was known throughout the hill country for seven-minute icing. This is an icing made with clear Karo syrup that must be meticulously stirred over heat to perfect the right texture until it is like a marshmallow when it completely “sets.” Several times during the process, Mama would pull up a tablespoon and study it, then drip it back into the mixture. When the texture was

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right, she’d pull it from the stove eye, let it cool a minute, then ice with it.

Often, she poked holes into the cake and let the icing dribble in.

She made this version in both vanilla and chocolate. On Sunday nights, my parents would invite one or two couples back to the house for cake, coffee, and talk after church. As I have long said, this was a beginner’s class of storytelling. Oh, the stories their generation, who lived through the Depression and a World War, told. And, of course, the mountains always added a few characters.

Come Christmas, Mama would doll up the vanilla cake with fresh coconut. This was in the days when coconut came only in cans and not bags of fresh frozen coconut. At the grocery store, she would find a wooden, somewhat round object with tiny threads sticking out of it. A real coconut.

At home, she took Daddy’s hammer, shattered it into a few pieces, drained the milk to use inside the cake then, painstakingly, grated it into shredded

Anne Hodnett, of St. Simons, was known for her incredible food, all of which she seemed to whip together effortlessly. She secretly delighted in being bragged on for her culinary skills.

Often, she’d lift a tiny shoulder in a slight shrug, then smile and say something like, “Oh, it’s easy. It just takes a few minutes.” Neither was true. She put extraordinary care into shopping, chopping, and carefully cooking.

Her family and those of us who loved her exceptionally, dread this first Christmas without her “Oh-it’s-easy cooking.” I asked her daughter, Pat, and granddaughter, Kelly, to please share her coconut cake recipe.

Kelly searched through her files and couldn’t find it until she remembered, “She mixed two recipes together!”

She called her cousin, Bree, and they figured it out.

This is Southern cleverness: women add something special to their recipes to ensure that no one can duplicate them. None was more clever at this than Anne Hodnett.

On another note of special holiday dishes, we lost one of the South’s most legendary, colorful characters when Sonny Seiler, almost abruptly (but he always worked quickly at whatever he did) left Savannah, Georgia, for what Dr. Martin Luther King, Jr. called “loftier, most significant heights.”

Long known as one of the South’s most distinguished attorneys and, of course, the founding father of Uga, the University of Georgia Bulldogs mascot, Sonny was full of life and unexpected stories.

Such as the time, years ago, when his daughter, Bess, my dear friend, told me a story over lunch one day, stopping to laugh every couple of sentences and shake her head. The Seiler family used Hellmann’s mayonnaise, faithfully.

Bess’ husband, Shannon, grew up on Duke’s. You know, of course, that the users of these two mayonnaises are faithful, solid, and unmovable.

After Bess’ mother died, Sonny took to reading recipes.

One day, he found a newspaper column of mine with the story of my macaroni and cheese, always made for special occasions, and how Duke’s was the ingredient that made it pop uniquely. The recipe — which I stole from my Aunt Ozelle — has become so famous that Duke’s put it on their jar label for a while and now it’s incredibly Googleable.

Sonny tried it and agreed that it had earned its fame.

brilliant design

for every lifestyle

Then (this is where we still laugh), he cut the recipe out of the newspaper, wrote a letter, and attested to the recipe’s perfection … he mailed it to each of his daughters.

This, of course, shows a certain amount of reasonableness on his part: A lifelong Hellmann’s user, he was willing to abdicate to Duke’s if it could be proven to be a game changer.

There are numerous things that make losing loved ones difficult. But one thing that eases the heart are the recipes — especially for the holidays — that they leave behind.

Anne Hodnett’s Recipe for Coconut Cake (hidden in two recipes but we deciphered them) (912) 580-9134 | Raelaneinteriors | @ raelaneinteriors raelaneinteriors@gmail.com

White Cake 1 soft stick butter 1 ½ cups sugar 2 ¼ cups of flour 1 ½ tsp of vanilla 3 tsp of baking powder 1 tsp salt (Note: salt and baking powder are used with only non-self-rising flour). ⅔ cup of milk

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Blend on low for 2 minutes Add ⅓ cup milk 2 eggs DIRECTIONS Beat for two minutes. Grease and flour three pans. Bake at 375 degrees for 20 to 25 minutes until a toothpick is inserted in the center and comes out clean.

White Fluffy Icing 1 ½ cup sugar ½ cup water Boil for 2 minutes Pour slowly over: 4 swiftly beaten eggs ½ tsp of cream of tartar Beat together five minutes Add 1 tsp vanilla Sprinkle liberally with frozen fresh coconut

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43

N AT U R E C O N N E CT I O N

Savoring the Salt Marsh

W

WORDS AND PHOTOS BY SAM GHIOTO

When paddling the salt marsh, it’s impossible to miss the daily and seasonal fluctuations — king tide, ebb tide, low tide. Throughout the year, I watch the spartina grass elapse from vibrant green to golden hues along the muddy, oyster-ridden bank. Thousands of years ago, the authoritative presence of the sun and the gravitational momentum of the moon created an incredibly high-yield energy-producing system — a cosmic petri dish home to many animals. Black mud snails slide, fiddle crabs colonize, worms burrow,

44

G O L D E N I S LES

birds flock, fish school, dolphins hunt, and humans cast.

The daily tidal inundated difference is five-and-a-half to 11 feet depending on the lunar cycle. The gravitational force of the moon is the six-hour and 15-minute heartbeat that pushes billions of gallons of murky water into the rivers and creeks and back out to the ocean. On the macro-level, the salt marsh is a fully-fledged, living, and breathing organism moving forward in time on its own circadian rhythm. No doubt, when you’re above this ecosystem, the arteries, veins, and capillaries are inescapable to the eye.

Historically, scientists from Sapelo Island boast that the salt marsh is more productive than a Midwest farm.

Spartina grass and benthic algae, the two primary photosynthesizing, landscape-monopolizing organisms, thrive on the limitless barrage of light beams from above. In the latter half of every year, the Spartina dies en masse and decomposes very slowly over months

and months, breaking down into an organic detritus. Along with the detritus, benthic algae layers the soil and flows through the water. On the outgoing tide, the moon sucks out the billions of gallons of nutrient-dense, tea-like water to the ocean and fuels Georgia’s seafood economy. The marshlands, in essence, feed the fish and shrimp that end up on our dinner plates.

Interestingly enough, historians note that when some of the first Europeans immigrated here, they thought of the marshlands as a wasteland. The only destiny of this “barren” wetland was agriculture. In the tidal confluence of the Altamaha River, they sought to harness the endless freshwater coming down from north Georgia. At first, James Oglethorpe and the colonial trustees’ vision of Georgia enlisted idealist practices of no slaves or rum within the colony. However, according to Megan Nelson, author of Trembling Earth, by the time the English fended off the Spanish invasion and Oglethorpe went back to England circa 1750,

the failing agrarian economy caved into the South Carolina way of enslavement in rice cultivation due to the exorbitant costs of profitable production.

Over 200 years later, when Kerr-McGee, the Oklahoma-based mining company, tried to lease marshland in the late 1960s from the state of Georgia, Sapelo Island scientists and state officials sounded the alarm just as Rachel Carson did only a few years earlier about DDT and the widespread, indiscriminate use of hydrocarbon pesticides. The precedent to be set in mining the marsh would be that the marshlands are only good for extraction, short-term jobs, and repurposing marshlands to accommodate more houses and golf courses just like Southwest Florida. But we all know what happened to that region in 2022 when Hurricane Ian’s storm surge caused $112 billion of damage. Some scholars believe dredging and filling the wetlands was responsible. Wetlands matter for so many reasons that extend beyond the scope of this column.

As a result, Kerr-McGee’s mission to mine the marshes for phosphate failed.

Although the southeast over the past 100 years has depleted wetlands at an alarming rate, the Georgia marshlands are one of the most protected ecosystems on the East Coast per the Coastal Marshland Protection Act of 1970. Today, they serve as a historical example — a model — a how-to, if you will, on protecting ecologically intact wetlands constantly under threat from extraction.

Chris Manganiello, an expert on the Coastal Marshlands Protection Act history, writes in his essay in Coastal Nature, Coastal Culture that a decentralized band of people from across the state united to protect coastal Georgia’s tidal wetlands from mining operations. Scientists, reporters, activists, and ordinary citizens knew 50 years ago that protecting Georgia’s salt marsh from what public official George Bagby called a “wolf masquerading in sheep’s clothing” was absolutely necessary.

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BY DESIGN up entryway steps always make a bold statement,” she suggests.

The stars of the show are often the live plants that provide the drama to any decorative statement.

“Make arrangements with planters, foliage, and topiaries using fall colors,” Hart says. “Good plants to use include crotons, mums, grasses, ornamental peppers, ornamental kale and cabbage, cosmos, coleus, celosias, firebush, and sunflowers.”

For a more rustic look, she recommends getting creative with what you use for planters and other items in your decorations. Rustic touches create a more bucolic feel for the season that captures a bit of the Southern locale in the Golden Isles.

The Entrance is Everything

D

WORDS BY MICHAEL HALL AND PROVIDED PHOTOS

Dawn Hart knows a thing or two about grand entrances. The Ace Garden Center she owns on St. Simons Island greets every customer who enters the parking lot off Demere Road with a sea of color, ideal for cultivating outdoor spaces.

The Garden Center’s selection of plants and accessories can help any yard, porch, or room look its best. It has everything necessary to wow guests and create a comfortable, inviting environment this season.

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G O L D E N I S LES

That starts with the entrance to your home, Hart says.

“Concentrate on ushering the outside in this season and making your entryway inviting,” she says.

Start with choosing the proper colors. Fall hues like gold, burgundy, orange, and red are always a great place to start.

Supplementing them with pops of yellow or chartreuse will brighten the decorations and liven up the space a little as well, Hart says.

A seasonal wreath is a classic choice when decorating your home’s main entryway. If you’re crafty, you can make one yourself, but there are plenty from which to choose at the Garden Center.

Wreaths, door mats, planters, and other items all contribute to the overall feel of a good porch and entryway, Hart says.

“Pumpkins in colorful groupings running

“Any old wheelbarrows or galvanized or wooden tubs can be converted to an accent in a corner of the driveway or front walk by planting out in fall color, adding a couple of bales of hay,” Hart says. “And adding some pumpkins, of course.”

Pumpkins and other gourds grouped together with lanterns or a tasteful scarecrow can provide just the fall touch needed to make your entryway look its best.

As the month rolls on and the holidays arrive, consider changing out some of the design elements to a more traditional theme. Baskets of pinecones, a fresh wreath with reds and greens, and a classic red ribbon never go out of style, Hart says. And, pay attention to the details when redecorating for the holidays.

“A 24-inch wreath works well on a standard front door hung 14 inches from the top, so it hangs at the center and covers two-thirds of the upper half of your door,” she says.

A fresh wreath is also a good choice, but remember to spritz them with water so they don’t dry out and turn brown in the sun, Hart says.

Using Poinsettias in masses at varying heights and topiaries with underplantings of White Cyclamen, Sweet Alyssum, and green or variegated ivy can help add some holiday color into the winter months. Try using plants like boxwoods, rosemary, holly, silver, and green conifers, ivy, and Japanese blueberry, Hart suggests.

Adding some fragrance with Narcissus and using hanging ornaments throughout the design along with string lights add some holiday magic to the mix.

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The key is to have fun and to be creative when decorating your entryway for the fall and the holidays.

“And, if you are really proud of your results, pick up a couple of garden floodlights and shine them on your entrance to welcome friends and family all season long,” she says.

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LIVING WELL The most common issue Dr. Trefts sees is convergence insufficiency.

“This is a really common thing that happens. One eye will be on target and the other eye will be off. You can’t tell by looking at someone, their eyes aren’t looking in different places,” he says.

“But you can tell when reading. For instance, in ‘Jack and Jill Went Up the Hill,’ one eye will be seeing the J in Jack and the other will be focused

The Ends-and-Outs of Binocular Vision

F

on the K in Jack, so we have a shadow between. Sometimes this will be why people, especially kids, won’t want to, which is a problem.”

Where does BVD come from? It tends to run in families, and motor

WORDS BY LINDSEY ADKISON

development delays can add to it, but it can also develop as a result of What is binocular vision? In the most

an accident, stroke, concussion, or

basic of terms, binocular vision is

medical conditions like Parkinson’s

using both eyes to see together. For

Disease. “Most often, we see it in

humans, both eyes face forward,

children, although it can certainly

allowing for proper depth perception

exist in adults,” Dr. Trefts says.

and the judging of distance. If one eye isn’t working in tandem with the

What are some common symp-

other, it can lead to a number of

toms associated with BVD? Blurry,

difficulties, some of which can prove

shadowed, or double vision; poor

life-changing.

hand-eye coordination; poor depth perception; light sensitivity; cover-

For many, both eyes working togeth-

What are some binocular vision dys-

ing or squinting one eye; difficulty

er is something taken for granted. But

functions and symptoms? Binocular

with glare or reflection; eye fatigue

for some, it’s not a given.

vision disorder (BVD) is a broad term

or strain; blurry vision at a near or

for conditions where the eyes don’t

far distance; difficulty with close-up

According to Dr. Scott Trefts, an

work together as a team. It common-

vision; and difficulty with night vision.

optometrist at Coastal Eye Care, 312

ly shows up in the classroom.

What are the most common treat-

Redfern Village, St. Simons Island, binocular vision can be impacted by

“If you see a child with his or her head

ments for BVD? Treating binocular

a number of disorders.

down, covering one eye, blocking it,

vision disorders is key to improving

that could be a way they are trying to

one’s vision and by extension, qual-

Thankfully, however, he has the an-

cope,” Dr. Trefts says. “And it can be

ity of life. Dr. Trefts says many of his

swers. We sat down with Dr. Trefts to

difficult switching your gaze between

patients don’t even realize that their

learn more about conditions that can

the book and the board.”

sight could be drastically improved.

affect vision and options for treatment:

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G O L D E N I S LES

“For most people, it’s always been this

way, so they just don’t know,” he says. Treatments are often simple and easy. Prism lenses can eliminate the symptoms of BVD and can be placed within standard eyeglass frames.

These lenses are made with small amounts of prism, which bends light to allow an image to be realigned in the appropriate position. There’s also therapy available, Trefts adds. In addition, we can put nearly any type of spectacle lens in today’s designer eyewear so your glasses will be fashionable and functional.

Why is it important to address BVD and maintain overall eye health? The eyes are quite literally our windows to the world. Dysfunction can dramatically impact the way we interact with it and one another. BVD symptoms can interfere with the ability to function in day-to-day life.

Everyday tasks like reading or driving a car can become trying due to motion sickness. It can create disorientation and anxiety.

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That’s why Dr. Trefts stresses the importance of correcting these conditions.

“A lot of folks don’t realize the impact it has on their lives until someone comes along and says, ‘We can fix that,’” he says.

• Dr. Scott Trefts is an optometrist at

509 Gloucester* 912.275.8686 Mon.-Fri.10am-7pm * Sat.10am-5pm

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Coastal Eye Care, 312 Redfern Village, St. Simons Island. He is in practice with Dr. Jack Johnson, a general ophthalmologist. The practice may be reached at 912-638-8652. The website is ssicoastaleyecare.com.

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49

M O N E Y TA L K S jewelry for special occasions, and — at 6 years old — we would go into fine jewelry stores, and out came her ability to negotiate.

Many times, we walked out of the store empty-handed if she felt the price was too high. On every occasion, the owner would run after her to come back in and she was always courteous, but explained at that point she did not trust them. She graciously thanked the proprietor and off we would go to the next store. She was amazing to watch and applied her skills to everything we purchased.

Fast forward to my first engagement …. I shopped in over 30 stores, and it appeared all the diamonds were pricefixed, and the proprietors were aghast that I had the audacity to ask for a better price. My fiancé was an only child, and my ring was a gift from his parents when he was in medical school.

Negotiate, Negotiate, Negotiate

Z

PROVIDED CONTENT

Zoe Harrington is an authority on a lot of things. At the top of the list, however, is hard work and the value of a dollar.

The owner of Noble House Jewelry on St. Simons Island first pursued medicine and received her medical degree before she decided to go another route — jewelry.

We sat down with her to hear about her journey and her recommendation for those looking to invest in something shiny this holiday season. Read on: GIM: First and foremost, how did you end up on St. Simons Island?

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Harrington: My father was in the United States Air Force, and I was able to come to the island every summer to visit my warm Southern relatives. I worked in the tobacco fields for my grandfather and our weekends were free.

My father was adamant that I had not a good, but an excellent work ethic. He succeeded. I learned many life lessons in those tobacco fields. I learned compassion, and how to treat everyone fairly and respectfully.

I grumbled when I came (to St. Simons), but at the summer’s end did not want to leave. Southern culture has a rich tapestry woven through time and the warmth resonated with me.

Being frustrated and not wanting to settle, I petitioned the help of my father. He had many wholesale connections that were able to help me. I ended up with my dream ring within my price range.

The more I reflected, I felt there was a need for everyone to be able to purchase any type of jewelry at a discount.

GIM: How did you start your business?

Harrington: So fast forward to Overland Park, Kansas, where I opened my first store by appointment only. I worked out of vaults, one client at a time. I would advertise in the newspaper showing MSRP and discounted prices, I shouted from the rooftops letting people know, “You can afford fine jewelry.” I allowed people to layaway items for 12 months with no financing charge and if they qualified, 0% interest financing.

GIM: Talk about your background and how you first became interested in jewelry:

Kansas City is a city with 2.5 to 3 million people and did I ever stir up a hornet’s nest by suggesting that customers shop and compare. After 10 years of enormous growth, I moved to a superstore at the busiest intersection in the state of Kansas.

Harrington: Growing up, one of my father’s assignments was so magical. We lived in Izmir, Turkey. My father would give my nanny and me money to purchase

One of my favorite stories is that three brothers who owned chain stores chose to come into my store together to let me know they were going to move across

the street, and they planned to put me out of business. I started laughing and said “No, you are going out of business, I sell a necklace for $399, and your price is $1,499 from the same Italian vendor. Who in their right mind would pay your markups?” They said, “We have a lifetime warranty.” I said, “That does not exist, the factory selling that necklace is out of business and our repair shop is always gracious to help when ‘lifetime guarantee prices are broken.’”

GIM: What’s your business model like now?

St. Simons Menswear | Leather Goods | Golf Apparel Luggage | Knives | Candles & Gifts

Harrington: My son is 31 and runs my massive store in Kansas City.

I love my small, intimate store with over 1 million pieces. I have loved reconnecting with my Southern friends.

It is easy to say returning to St. Simons has been a true luxury, allowing me to be in a beautiful boutique-style store.

GIM: What’s your best piece of advice for jewelry shoppers?

Harrington: Being competitive is a great position to be in no matter what your station in life is … if your jeweler doesn’t tell you to shop and compare, it is a gross disservice.

Everyone in business has a right to make money, but price gauging is not OK. GIM: Just for fun, what’s something people don’t know about you?

Harrington: My second passion is to feature people on my iHeart podcast called Zoe’s Superstars of the Golden Isles.

My passion is to lift people up, not charge them as most stations do. Ten million listeners have just been added to our listening audience.

If you know someone who has a compelling story — please call me at 912-434-9161. Let’s make our community stronger and support each other like that little girl who traveled that world, knowing her forever home is St. Simons Island.

• Noble House Jewelry Ltd. has two locations, its headquarters in Overland Park, Kansas, and its boutique storefront on St. Simons Island.

The local Noble House can be found at 1700 Frederica Road, Suite 105. It is open from 10 a.m. to 7 p.m.

Monday to Saturday.

The website is noblehousejewelry.com.

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51

GAME CHANGERS it’s just one of those things you build on over time. It doesn’t even feel real.”

Any concerns about relying on a freshman running back were quelled with a quickness when Triplett racked up 163 rushing yards and two touchdowns in his first career start the following week against Brantley County.

Triplett went on to rush for more than 200 yards in five of his next six games as he helped Frederica Academy to the state championship game, and he hasn’t slowed down since.

A bruising runner inside the tackles with the speed to rip off huge gains in the open field, Triplett ran for 1,852 yards and 22 touchdowns as a freshman, earning a spot on the MaxPreps Freshman All-America Team. Clearly, a rising star had been born.

Jordan Triplett

J

WORDS AND PHOTOS BY DERRICK DAVIS AND PROVIDED

Jordan Triplett is catapulting up the list of career rushing yards in Georgia prep history.

Just two games into the season, Frederica Academy’s workhorse had already climbed inside the top 20 all-time, and he’s on pace to end his career within the top 3.

But if you ask Triplett, his historic rushing totals are simply a product of his teammates’ hard work.

“They deserve all the credit,” Triplett says. “I think what I’m doing out here is a product of their work. They’re opening gaps that anybody could see.

They’re really putting their noses into the trenches, and they’re getting out

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G O L D E N I S LES

there and playing hard. They’re doing a great job.”

Not only has Triplett changed the game on the field, his unselfishness and humility make him an ideal role model off of it. A star since he took over the starting role in Frederica’s backfield, Triplett frequently absorbs the blame for losses while pushing the credit for any success onto those around him.

There was little hype around Triplett when he first stepped on the field at Frederica Academy. In fact, there was some concern as the freshman was thrust into the role as the Knights’ starting running back following an early-season injury to senior Kyle Perez.

In his first game carrying the full load, Triplett was held to a career-low 35 rushing yards in a 21-18 loss to Tiftarea Academy. Looking back, not even Triplett could have imagined what lay in front of him.

“I remember freshman year thinking me and Kyle were going to share time the whole time, and I was excited about it — getting to learn from a senior. I think that’s a huge part of being a freshman is having senior leadership, so I got lucky. Kyle was a great back,” he says.

“But when he got hurt, I kind of got thrown into the role. I won’t lie, I think that game we lost against Tiftarea was kind of my fault. I fumbled a kickoff. But

And yet, Triplett had no qualms about expanding his game to the defensive side of the ball the following season. In addition to racking up another 1,699 yards and 26 scores on the ground as a sophomore, Triplett notched 51 tackles, three tackles for a loss, and two interceptions at linebacker.

Despite regularly carrying large workloads on both sides of the ball, Triplett has yet to miss a game in three-plus years at Frederica Academy. But like everything else, Triplett is quick to bestow the credit elsewhere for his remarkable durability.

“I’ve got to thank my athletic trainer for that. (Adam Norman) does a great job of preparing me. I remember sophomore year I had some hip trouble — it was the first real year I carried a full load of defense and offense,” Triplett says.

“So I’ve had some trouble, and he does cupping, Stim (electrical muscle stimulation). He gets me right before every practice. He’s even given me stretching routines, and now he’s got me on a hydration routine. I have to give a lot of that credit to Adam and how he handles this school.”

As a junior, Triplett rushed for 2,305 yards and 26 touchdowns — cracking the 300-yard mark in four straight games, capped off by a 413-yard, six-touchdown performance against St. Andrew’s that saw him become only the second player in state history with multiple 400-yard rushing games

after piling up 442 yards and six touchdowns against St. Andrew’s the year prior. He also tallied another 54 tackles and an interception.

And somehow, Triplett has found yet another gear as a senior.

Now lining up as a wildcat quarterback for Frederica, Triplett ran for 699 yards and nine scores over his first two games, which was the most of any player in the nation.

In his second game, the Air Force commit — appropriately nicknamed “Captain America” by his teammates — surpassed Georgia football legend Herschel Walker on the career rushing list, a fact he had to be informed of by Frederica head coach Brandon Derrick.

Naturally, Triplett’s reaction was to deflect praise from the massive accomplishment.

h o l i d ay m e a l s

Made Easy

“Quite honestly, it doesn’t feel like I deserve it. He’s one of the greatest to do it, and I think I’m going to have to give my linemen a lot of cupcakes this year, give them a lot of gifts,” Triplett says.

Though Triplett doesn’t pay attention to his numbers, he is excited about potentially ending his career with more rushing yards than anyone in state history.

Not for personal gain, of course, but in service of others.

“That would mean the world, not only to me, but to my teammates and I think the school. I think right now what Coach Derrick is trying to do and build, he’s done a great job with what he’s been provided, but I think, I’m hoping that if I have a good year, and God lets me reach the top 3, top 5, that it will bring in more players to the school, more money to the school, and really anything to help out the team,” Triplett says. “What I’m doing is a product of the coaches and the team’s work. They’ve put me in the position to be great.”

Still, the ultimate goal for Triplett is earning Frederica Academy its third state championship. He would willing to trade all the personal accolades for a banner that will hang in the school forever.

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Short of that, Triplett simply wants to make an impact on the school that has provided him a platform to be great.

“I think, minus the state championship, the end goal that I personally have is that I want to leave something better than the way I found it. Actually our principal talks about that a lot, about leaving a place cleaner than you found it. But when it comes to this team, I want to leave it better than the way I found it,” he says.

“I found it in a great position, but I just want to leave a good impact on my teammates, not just as players — coaches and I can help our younger players a lot — but it’s really about the character that’s going to build them.

I want to leave them all with a strong attitude and a strong mindset toward the game of life.”

Little does he know, he’s already done just that.

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1550 Frederica Road, St Simons Island, GA 31522 • At the Roundabout 1550 Frederica Rd. | SSI | Mon.-Sat. 9:00 am - 5:30 pm | 912.638.2257 912-638-2257 • Open Mon - Sat - 9:00am - 5:30 pm NOVEMB ER/DEC EM BE R 2023

53

THE DISH and one that had perhaps the biggest impact on him outside of the establishment for which he worked before starting up the café. Three offerings on the café menu — Romano-crusted chicken, seafood crepes, and chicken piccata — were staples at the old bar and restaurant.

He didn’t want to work nights anymore, that’s for sure, but he did want a big bar, which he’s got now. It’s not quite up to full capacity, but when it is, Williams says it’s going to be a little taste of a restaurant that is no more.

The Bar at Mallery also features a coffee and espresso maker, courtesy of Wake Up Coffee Company. Also based on St. Simons Island, the company supplied him with the equipment and kept him supplied with coffee.

Mallery Street Cafe

I

WORDS BY TAYLOR COOPER | PHOTOS BY DERRICK DAVIS

It’s a few years off, but Lance Williams is nearing 40 years working in the restaurant business on St. Simons Island.

His resume reads like a who’s who of establishments popular in days past — Coconut Willie’s, CJ’s Pizza, Latitude 31, and Chelsea, among others. But his longest gig is his current one, the owner of Mallery Street Café. He got his start at Crab Trap at age 15 in 1985 and followed the opening crew to Crab Daddy’s in 1988. This January marks 16 years of his latest venture.

The money working nights was good and he was a well-established figure in the local scene, but he told GIM he just didn’t want to work nights anymore.

“It’s a young man’s game … not for me,” Williams says.

He had kids and wanted to spend

54

G O L D E N I S LES

time with them. Operating a morning and brunch café gave him that.

Island tradition means something to him, Williams says. It plays a big role at the café at 408 Mallery St., which is basically a successor to Dressner’s Village Café, he says. In fact, he got the blessing of Bob and Mary Dressner before he opened his establishment.

Whether by some subconscious intent or simply as a virtue of his long work history there, his business has become something of a local secret. It’s mostly a hangout for locals, but even then not all locals know about it. One story he likes to tell is about the time a visitor from Atlanta told one of her friends, who lives on the island’s north end, about the place.

He figured he should probably do a little more advertising and marketing after that.

“It’s pretty bad when your friend in Atlanta has to tell you about a place in your own hometown,” he laughed.

Earlier this year, he opened The Bar at Mallery in the adjacent storefront to Mallery Street Café. Tradition plays no less of a part here.

“Everybody wants the old Chelsea menu,” which he’s more than happy to provide.

Chelsea was a popular island hangout

It’s a boon for both the café and the bar. It’s a much better coffee-making setup than he had before he opened the bar, and it also gives him the chance to get in on the growing trend of espresso cocktails. An innovation of the late 1980s, they reached the heights of popularity in the 1990s. The wave crested and crashed back then, but the wave looks to be rising again.

With the bar in place, he’s offering a strong dinner menu now. But Williams won’t be part of that crew.

“I enjoy my time away from here too much,” Williams says.

Much like the café, the bar is shaping up to be another local hangout. But it’s also frequently a stop for people waiting on a table at one of the other sit-down restaurants on Mallery Street.

It wouldn’t be a good bar without plenty of music, which he’s worked hard to provide, securing regular local talent like the Pine Box Dwellers, Habanero Bobby, and Josh Kirkland.

He’s also become very good friends with other bar owners along the Mallery strip, all of whom were welcoming to another destination in the tourist district.

Williams isn’t in a hurry to get the bar up to full capacity. Due to a lack of staffing, it doesn’t quite meet his vision. But the more you try to force something that might not yet be meant to be, the worse it can turn out for you.

“I’m a big believer in things happening for a reason. So maybe it’s just not time yet,” Williams says.

He learned that lesson the hard way during the COVID-19 pandemic, but that wasn’t the first disaster to strike the

store. Hurricanes Irma and Matthew came very, very close to the Isles and brought substantial rain, wind, and flooding. Others have come close since, but they haven’t had the same impact.

the Monte Cristo

“We survived two hurricanes and a ‘plan-demic,’” Williams says. “Survived the worst of it all.”

(makes 2)

COVID was the real kicker and the one that nearly shut down the business. Even offering curbside pickup, he’d only get around 600 customers on a good week, which was not enough to support the business.

1 egg

That led to a realization he hadn’t had earlier on, which has only started to sink in.

1¾ tsp baking powder

“Everybody here is counting on me,” Williams says.

1 chicken breast

Mallery Street Café is at 408 Mallery St., on St. Simons Island. It is open from 7 a.m. to 2 p.m. Mondays through Fridays and 8 a.m. to 2 p.m. on Saturdays and Sundays. Breakfast is served during business hours.

4 slices challah bread

The bar hosts happy hour from 4-6 p.m.

The telephone number is 912-634-7772.

If you want a taste of what to expect, Williams recommends the Monte Cristo sandwich. It’s big, hearty, and served hot, great to fend off the rare wintertime chills. Unlike a traditional Monte Cristo, Mallery Street Café fries only the chicken breast and not the whole sandwich — basically a really fancy chicken sandwich. Williams also prefers using challah bread to the traditional white.

1-quart oil for frying, or as needed ⅔ cup water ⅔ cup all-purpose flour ½ tsp salt

4 slices Swiss cheese 4 slices ham Powdered sugar DIRECTIONS: Heat the oil and prepare the batter. Mix egg, water, flour, baking powder, and salt in a bowl and coat the chicken breast. Fry in oil until the breading is golden brown and the chicken has an internal temperature of 165 degrees.

Toast the bread if desired and grill the four slices of ham for a minute or two. Complete the stack with two slices of Swiss cheese and seedless raspberry jam. Sprinkle with powdered sugar.

“There’s so much going on in this sandwich,” he says.

NOVEMB ER/DEC EM BE R 2023

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Wokin’ Rollin’ WORDS BY LINDSEY ADKISON PHOTOS BY LESLIE HAND AND MICHAEL HALL

M

ichelle Chen’s eyes flit across the ticket board. Rows of crisp white paper are displayed dotted with neat Chinese characters. She then looks at the growing group of patrons assembling in the restaurant’s lobby.

It seems a microcosm in itself, a multifarious gathering representing a variety of backgrounds and ethnicities.

Despite their differences, they all agree on one thing — there’s no better place to be than Michelle’s Wok N’Roll on a Friday night.

Chen spots one of her many regulars and smiles.

“Hola,” she says to the Hispanic customer, handing her an order.

While Chen isn’t fluent in Spanish, she always makes an effort to connect. The dishes she creates have proven the catalyst for those relationships for the last 25 years.

“I think of food as the universal language that connects people from all cultures and backgrounds,” Chen says.

Cooking has always been an important part of her life.

Chen embarked on a path to becoming a beloved restauranteur when she first came to America from Fuzhou, China.

“Food plays a big part in Chinese culture. I watched my mother and grandmother cook for my large family when I grew up in China. Over time, I fell in love with cooking,” she says.

“In the mid-1990s, I worked in several restaurants in New York before moving with my husband to Brunswick. We fell in love with the town and its people.”

Chen first came across what would become her restaurant on a trip in 1997. That’s when she first passed the empty storefront at 2802 Altama Avenue.

“We were on our way to visit St. Simons Island when we passed by Five Points Plaza and saw that this storefront was for rent,” she says.

“We spent several months renovating the space before opening in August 1998.

We’ve been in the same

Family finds success in restaurant NOVEMB ER/DEC EM BE R 2023

57

location for 25 years now. Since my early days in New York, I’ve always wanted to open my own restaurant, and this was the opportunity for me to do so.”

The name was one of the first stamps she personally put on the business. For Chen, it represented a playful blending of Chinese and American cultures.

“I chose the name because it was a unique play on words. Rock-and-roll in many ways embodies Americana. A wok, as you know, is a bowl-shaped frying pan that is essential to cooking Chinese cuisines,” she says. “Michelle’s Wok N’ Roll is just like a good combination of the two cultures. We are not operationally related to the other Wok N’ Roll.”

But she wasn’t alone in the venture. Her husband, Jian Huang, was a key part of the operation, working alongside Chen to get the business off the ground. When their children came along, both boys, Tony and Tyler, became fixtures in the Brunswick eatery.

“We’re a family business, and since very early on, both of my sons have helped,” Chen says.

“Because the kids grew up alongside the business, they learned the importance of hard work, tenacity, and resilience. The restaurant business is not easy, and it takes an incredible amount of commitment, love, and care for others. These are the values that I instilled into my kids. “

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“Food plays a big part in Chinese culture. I watched my mother and grandmother cook for my large family when I grew up in China.

Over time, I fell in love with cooking.”

— Michelle Chen 60

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COSMETIC & FAMILY DENTISTRY It worked, too. Both of her children have excelled academically. Her oldest son, Tony, graduated from Brunswick High School in 2014 and went on to attend Harvard, where he studied economics.

“After college, he worked in brand management for a few of America’s largest consumer packaged goods companies. He’s just completed his first year of the MBA program at Stanford Graduate School of Business,” Chen says with pride.

Her youngest, Tyler, graduated from Brunswick High School in 2022 and just completed his freshman year at Stanford where he is majoring in computer science.

“We never planned for the two brothers to attend the same school at the same time, so it was a nice surprise for our family,” she says, beaming.

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Their extended family — i.e. their customers — got a bit of a surprise of their own when the restaurant closed for renovations in July 2021.

Michelle’s Wok N’ Roll added additional seating and an expanded dining room.

“We saw an increase in customer foot traffic, and at the time, the restaurant’s space was not large enough to accommodate everyone who wanted to dine in. After several months of interior renovation, we opened back up with the added dining room in February 2022,” she says.

“I was so grateful to have many of my customers stop by to say ‘hi’ and to check on the progress. My family and I got to spend some much-needed time together, which was a bonus.”

Chen thrives on seeing familiar faces day in and day out. And over the years, she’s met many customers who have become much more than order numbers.

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“One of the unique things that happens when you’ve operated a restaurant in the same location for 25 years is that your customers become a part of your family. I get to know many of them as close friends and in many ways be a part of their lives,” she says.

“The privilege of being able to celebrate with them during their wins and support them through moments of challenge is something that I find very special.

What’s incredible is that I’ve known many of my current customers since they were little. These past 25 years have seen a lot of changes, but the one constant is the shared love that we’ve had as a community.”

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Cheers for

Cheesecake

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A

Around this time of year, Frank Buda’s workshop transforms into a winter wonderland. Sugar drifts like snowflakes. Christmas decorations adorn the walls, while the scent of chocolate and peppermint fills the room.

Like Santa’s elves, his helpers start the day early, hauling in supplies — a 40-ounce cream cheese brick, a 40-ounce sour cream tub, and trays of eggs — and laying down the foundation, the crust.

When The Nutcracker Ballet soundtrack cues, the cheesecake boss arrives. Naturally skipping straight to Act II: Sugarplum Fairy, Frank has the floor.

First, he plops cream cheese into the batter. Next, he adds flour, sugar, and an egg. Counting down from 10, Frank scrapes the edges, adds the next egg, and starts the mixer.

Nine, he scrapes, adds an egg, and mixes.

Eight, scrapes and mixes.

At one, he tops off the batch with sour cream.

Once he pours the batter into the crust, he thanks his helpful wife by bringing her the battered spatula and paddle from the mixer.

“My wife’s my taste-tester, reluctantly,” he says, laughing.

Although his wife and father-in-law lend a hand with the preparation, Frank is the only one who actually makes the cheesecakes.

“I’ve actually shown a few people how to do it.

They can’t do it. I don’t know what it is. It’s very simple. I think there’s a technique, but there’s also a bit of passion to it. And I think people miss that part of it,” he says.

After the cheesecakes are complete, he delivers the gifts to his customers.

“It’s not really the actual making of the cake. It’s seeing the enjoyment of everyone when they’re eating it and loving it. You don’t get that in accounting,” Frank says.

Originally working in finance and accounting, he says Cheesecakes By Frank started as a dare. At first, Frank says, he wasn’t interested in dessert making at all; rather, he loved to cook rich meals, like steaks and homemade pasta.

“I started out learning the family recipe for sauce meatballs, and then it just went from there. I was a

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“It's not really the actual making of the cake. It's seeing the enjoyment of everyone when they're eating it and loving it. You don't get that in accounting.”

— Frank Buda

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really picky eater. The only way I really got into expanding my palate was if I made it myself,” he says.

Using his cooking skills, he brought an entrée to every Christmas party at his office in Boston, but in 2002, he wanted a challenge, he recalls. He tested the waters in baking and brought in chocolate truffles with wine filling.

“They were a hit,” he says.

do — he Googled. But there were a million recipes, and he said he didn’t know where to start. As an analyst, he did what he knew best. He made a spreadsheet.

Looking for trends, he broke ingredients down by ounces and separated them into columns. After a week, he ended up with 50 different recipes.

He developed a base recipe that he says can be used for just about any cheesecake in any size.

Impressed with his baking skills, a co-worker asked Frank to make her favorite dessert, cheesecake — but Frank had never even eaten cheesecake before.

Flipping through recipes, he decided on a raspberry swirl cheesecake and brought it to work.

“I’m like, ‘cheesecake?’” he says in disgust. “‘I don’t want to make a cheesecake. I don’t like cheesecake.

Who eats cheesecake?’”

“It was gone in about 20 minutes.

Then, people started showing up at my desk with money. Like, ‘Can you make me a peanut butter cheesecake? Can you make me a coffee cheesecake?’” he says.

Only a few cubicles over, she persisted, and after a few days, he caved.

He did what most beginners would

From there, he started making cheesecakes for his family and friends. Once he opened an Italian

restaurant in South Carolina, and he made them for customers.

After five years at the restaurant, he went back into accounting and finance, but when the pandemic hit, he was furloughed for a couple of months and worked at the King and Prince Resort. With more free time, he created an Instagram page for his cheesecakes.

“I took a few pictures and put them on Instagram. In the first six months, I ended up with 500 followers, and now I’m up to 5,000 followers … it just blew up,” he says.

Without a menu, Cheesecakes By Frank operates on a made-to-order basis. Some of his most unique cheesecake flavors have been apple, hot chocolate with marshmallows, candy cane, and Guinness beer and dark chocolate.

Frank isn’t the only baker to put a spin on the classic cheesecake.

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GOLDEN ISLES DENTAL ASSOCIATES C. Scott Morrison, DMD McDonald S. Morrison, DMD

Bakers have been developing recipes for years — starting over 4,000 years ago in ancient Greece, according to cheesecake.com.

There are many stories about the origin of cheesecakes. Some say the first cheesecake may have originated on the Greek island of Samos. Those also believe cheesecakes fueled the first Olympic athletes in 776 B.C. in Ancient Olympia, Greece, and — cue the wedding bells — ancient Greeks commonly had cheesecakes as their wedding cakes.

Old recipes show cheesecake in its purest, and most bare, form. According to some, the oldest cheesecake recipe calls for four ingredients: flour, cheese, honey, and eggs — far too simple for many recipes used today.

“The challenge is the fun part because it makes me do more research,” Frank says.

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Frank searches online to see how other people create it, but he always changes the recipe.

“Some guy actually gave me a bag full of key limes. He’s like, ‘Can you make a key lime cheesecake?’ I sat there and squeezed those little suckers,” he says, laughing.

When it comes to flavor, Frank says he wants the customer to taste everything.

“If I’m making a key lime cheesecake, I want the key lime to hit you. I want you to also have the creaminess, the lightness, and the cream cheese flavor. If you ever go to some restaurants and order a cheesecake for dessert, all you taste are sugar and preservatives. Even though it’s a caramel chocolate cheesecake, you don’t really get a chance to taste any of it,” he says.

Frank said he is working on getting into the cheesecake business full-time. He still operates in his kitchen at home, but he said he has longterm plans to create a bigger operation with a full commercial kitchen, more suppliers, and a storefront.

And what of the lady who started it all?

“She gets tickled that I’m still doing it,” he says of his coworker.

• Cheesecakes By Frank accepts orders by direct message on Instagram at cheesecakes_ by_frank, by email at cheesecakesbyfrank@ gmail.com, or by phone at 843-368-4142. Forty-eight hours are required and placing orders early during the holiday season is encouraged.

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Sista Act: Serving Food, Feeding Souls

S

antia Reed Jackson and Sylvester Simmons deftly sidestep each other in the bustling little kitchen, tending half a dozen large simmering pots, a scorching oven, and a sizzling deep fryer.

Out front, Rachel Eason fusses over the day’s offerings at the buffet station as the lunch hour approaches on this weekday in July.

No menu is needed when time-honored comfort foods such as rice and gravy, butter beans, stewed okra, mac and cheese, fried chicken, and steamed pork necks fill the serving containers beneath the buffet’s glass shield.

Just then a young man cracks the front door enough to poke his shaggy-haired head inside. “Are y’all open yet?” he calls across the dining room, where a nostalgic aroma of something wholesome and genuine stirs the air.

“Almost, honey. Won’t be long now,” responds Rachel, 43.

He shuts the door with a “Thanks, ma’am.” It’s shaping up to be another hot one out there.

This little diner, tucked into an aging strip mall on old Old Jesup Road at the corner of U.S. Highway 341, will soon come alive with a steady stream of hungry folks getting what they need on this busy workday. Never mind baby

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green salads with options for lean “proteins,” or some other heart-healthy fare. The folks who come to Sistas’ Kitchen are there to nourish their souls.

“We just give them what they want,” says Santia, 42. “That’s the secret to our success.”

So, exactly what is the enduring appeal of soul food?

“It’s all about the love you put into it when you’re cooking it,” Rachel says.

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But can soul food be considered healthy fare by the standards of 21st-century America? Rachel offers that ever-present smile of hers.

“Negative,” she says, pouring savory light brown gravy over a serving pan of fresh-baked chicken.

Meet the “sisters” behind a dining establishment that has been running strong for eight years and counting. Santia, of McIntosh County, and Rachel, originally from Effingham, are not sisters in biological terms. Their bond runs deeper than that, a long-lasting friendship that transcends blood kin. It is the foundation of one of the more inspiring success stories in recent memory on the local restaurant scene.

“We started out (in 2014) as the Country Buffett, but then we turned it into Sistas’ Kitchen,” Santia explains, flashing a charming girlish smile behind braces. “Then we turned it into Sistas’ Kitchen, because me and Rachel, we’re like sisters. But we’re not sisters — we’re ‘sistas.’ We’ve been friends for 20 years.”

Like any restaurant venture, their journey has not been without its tribulations. Crisis interrupted Santia’s workday one January afternoon in 2019. She rushed home to find her rented house reduced to charred remains. Everything she and her two teenage sons owned was gone, lost in flames started by a wayward young cousin she took in who was playing hooky — and playing with fire.

With an increasingly popular restaurant to keep afloat, Santia could dwell but little on the loss. Nor did the community dally in its heartfelt response. Southern Soul BBQ co-owner Griffin Bufkin arrived at Sistas’ that very afternoon with a check from the Firebox Initiative, a restaurant charity fund started after Griffin and co-owner Harrison Sapp’s original Southern Soul burned down in 2010. The Fellowship of Christian Athletes and Academy Sports chipped in to replace equipment for brothers Taivon and Davontae, who were then standout baseball players at Brunswick High. Additional assistance flooded in from Mr. Shuck’s Seafood, loyal Sistas’ customers, and others in the community.

“Everybody showed love, the community showered us with love when we needed it most,” says Santia. “My sons’ baseball equipment, everything, everything was taken care of. We were so blessed, so thankful for the love of this community.”

She and Rachel reciprocate that love every day when Sistas’ opens its doors. The two local women rose in the restaurant business from the ground up, working in kitchens from the Sea Island Resort to greater Brunswick.

They met Sylvester when the three worked at Golden Corral, the last stop before launching their own venture.

A baker by trade, Sylvester jumped at the invitation to join them.

“These are some good ladies,” he says, sliding a tray of chicken legs, thighs, breasts, and wings into the oven.

“They’re sisters and I’m like a big brother. We can do anything in the kitchen. Anything.”

In March of 2015, Rachel and Santia bought out the Country Kitchen’s third partner, a former manager at the Golden Corral. That’s when the venture earned its sisterly success.

“We want to have fun with the menu, we want to mix it up,” Santia says. “We can do that. And we don’t have corporate coming in here telling us we can’t do it.”

And these ladies are clearly doing something right.

Brothers Halen and Taylor Yates made it a point this day to eat at Sistas’ while on a local auto parts delivery run from their home base on Dawnsonville. They were content to wait a few more minutes in the company van out front before the doors opened.

“I came here a couple of years ago and it was great,” says the shaggy-haired Halen, 36. “We’d much rather eat good home cooking like this than have to settle for fast-food junk.”

NOVEMB ER/DEC EM BE R 2023

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Brunswick’s Marva Aubery was picking up a fried chicken takeout order.

“The place is just what it says: soul food,” she says. “I’m here to get my fried chicken.

It’s always good.”

Every day is like a family reunion inside these doors.

A line of talkative folks begin filling plates at the food bar as the collection of nondescript tables and chairs fill up. The cash register in the front right corner is but a small reminder that this is a business and not a social gathering.

Folks in sweat-stained work shirts, casual wear, and office attire exchange “hello” and “honey pie” endearments with the ladies upon entering.

“The seasoning for our soul food is real simple,” Santia says. “Salt.

Pepper. Sugar. And love.”

“Just come on in, fix your drink (sweet and unsweet tea), and help yourself,” Santia explains of their business plan. “Everybody that comes in here, we want you to feel like family.”

Sam Rumph is one of many regulars who does not have to ask for a hug. An affable manager at the St. Simons Island Starbucks, Sam feels the love every time he comes here.

“I could eat this every day,” the skinny guy says, digging into a plate heaping with fried chicken, mashed potatoes, assorted vegetables, and gravy — lots of gravy. “I don’t know, man. I just love soul food.”

The butter beans and the string beans are exquisite, cooked with just the right mix of … salt and pepper?

“The seasoning for our soul food is real simple,” Santia says. “Salt. Pepper. Sugar.

And love.”

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For Southerners of a certain age, Black or White, a bite into Sistas’ fried chicken stirs involuntary recollections of Mama — of a time when folks still could and still would fry chicken in a home kitchen. It was back before industrial grocery store fried chicken takeout boxes became standard for church socials and family gatherings.

Santia is standing over their table, smiling with wellearned pride.

“Some days we have turkey wings, or ox tails, or even pigs’ feet,” she says.

“Everybody loves ox tails, especially our Sunday church crowd. But really, everybody just loves the fried chicken.

There’s just something about fried chicken.”

Amen.

Yes, the love in the cooking at Sistas’ Kitchen is palpable — soul-stirring, you might say.

They may have learned their business acumen coming up through local dining establishments. But the cooking is as basic and enduring as a maternal hug.

“My Momma, that’s where the soul food cooking comes from,” Santia says. “Her and my grandmama — that’s where I learned these recipes. That’s where that comes from.”

More hungry folks are streaming in as Sam and Santia’s friendly banter resumes at the cash register.

“I was thinking before I got here today,” Santia says. “Even when we have problems, I thank God. I love coming in here and I love cooking. I’m going to do it every day with a smile on my face.”

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Wakin’ Up A People Shop That Loves Coffee

WORDS BY LINDSEY ADKISON PHOTOS BY AMY DEY

B

o Mann has always taken an interest in people, especially those whose backgrounds are different from his own. His curiosity prompted him to take multiple mission trips to developing countries when he was in his 20s.

Along with those homegrown coffee shops, Mann also encountered the free trade movement. It was an idea rooted in helping creators in rural villages gain an economic foothold in marketing their products.

“I’ve been to all parts of the world, but mostly in parts of North Africa. I met these amazing people from all walks of life with different religions and belief systems,” he recalls.

“It was about helping people help themselves, to help their financial situations,” Mann says.

During his travels, there was a common thread that seemingly linked each location — the cafe culture.

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His ideas and experiences began to brew in his mind. When he returned to the States, he brought along a vision for his own business venture — Wake Up Coffee Company.

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“I came back with this renewed energy and excitement about the free trade movement,” he says. “I wanted to create a common place for people to meet with their friends and meet strangers. A place to belong. So originally, we had half free trade store and half coffee shop.”

That first incarnation took shape at 256 Redfern Village on St. Simons Island.

Opening its doors in 2009, the store was centered around handmade merchandise imported from free trade partners overseas. Then, there was the coffee counter, which also offered a bevy of blends along with some sweet treats.

“It was in the space that Sammie’s is in now, so every time I go in there, there’s a lot of nostalgia,” Mann says.

Over time, Wake Up’s business model began to morph and change. Mann and his team grew more and more interested in the nuances of brewing, prompting them to begin roasting their own coffee beans. With this new focus, the retail space was phased out, but they kept their commitment to aiding

developing nations through importing coffee.

“We got really nerdy about coffee,” Mann says with a chuckle. “We still loved the principles of free trade but to make room for more community and belonging, we had to get rid of the shop. Ninety-seven percent of coffee from the ‘coffee belt’ comes from developing countries. So we’re still able to support them through fair trade importers. Right now, we’re working on buying coffee from a women-owned co-op in Ethiopia.”

As with most businesses, growth and change proved to be a constant piece of the puzzle. It started with opening its Brunswick location at 3349 Cypress Mill Road.

“I’d always liked this cool little house on Cypress Mill and I knew the people at the church who were renting it out. I told them that I’d love to open a new location there,” he says.

And so, he did. The Brunswick shop opened its doors roughly eight years

ago. Ever since, it’s been flooded with an eclectic mix of young and old, working professionals and college students.

“It’s been so cool … there’s so much life there,” he says. “I love going in and seeing all the different types of people, having meetings and chats — just doing life together.”

Like the property that now houses the Brunswick Wake Up, another piece of real estate also appealed to Mann. It was an old drive-thru restaurant located at 4506 Altama Avenue.

“I know people thought we were absolutely crazy and that we were making a terrible business decision to open another location so close to our Brunswick shop,” he says, giggling.

“But I’d always liked that spot and wanted to do a drive-thru with a personal touch. We want to talk to you when you come to our window. We want to know how your day is going, how your dog is, and when your kids are going back to school.”

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So, they made the move, renovating the building, and even adding a colorful mural by Kevin Bongang to its facade.

With two Brunswick Wake Ups thriving, Mann and his team also moved the St. Simons shop to its current home at 50 Aviator Plaza.

The light and airy space is often filled with locals on laptops and visitors grabbing a cup to jumpstart their day.

Between the three buzzing businesses and a bustling online store, life is very busy for Mann.

“I’m actually mostly the one in the warehouse roasting our coffee, but I have some really great help at the shops. Our internal mantra is ‘people matter.’ We want to offer a safe space for people to come in and share their story because we’re interested in it,” he says.

At home, Mann also has some crucial support.

“We have four kids, but my wife is a rockstar,” he says.

As the calendar ticks toward the holiday season, family will certainly be at the forefront. That’s true for Mann’s own household and his business family. The Wake Up locations roll out the goodies, incorporating the favorite flavors of the season.

“In the fall, of course, it is pumpkin spice. Everyone loves it. We make our pumpkin spice latte a little differently, we actually make it from fresh pumpkin,” he says. “We do the same with our pumpkin spice bar.

It is pumpkin bread with a sour cream filling, finished with whipped cream. That’s a big hit.”

The same technique is

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used for Wake Up’s popular baked apple pie latte.

“A member of our staff, Randy, came up with that.

She cooks down the apples to make the sauce and everyone loves it. It’s so good,” he says.

While both of these remain on the menu through autumn, when winter arrives peppermint takes center stage.

“The winter — peppermint mocha, of course,” he says.

“We also do a fun apple cider around Christmas. And, hot chocolate is always a favorite. For the food, we do peppermint brownies which are awesome. We also have ginger snap cookies made from ginger and a red molasses cookie … that’s also really, really good.”

Like pumpkin and peppermint, gratitude is always on Mann’s holiday checklist.

While he’s been a business owner for 14 years, its success is still a bit surreal for the Glynn Academy graduate.

“Having a business that’s working here is really something I treasure. It’s hard to believe that there are so many people who are interested in our coffee and who support us,” he says.

But he’s also quick to point out that this operation is by no means a one-man show.

He credits Wake Up’s growth and popularity in large part to his team.

“It’s a big family at this point. We have some really, really cool people and they leave their mark and impression on the business and our customers,” he says. “We’re better for having them and their stories. And we’re so glad that they’re part of ours.”

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83

WORDS BY LINDSEY ADKISON | PHOTOS BY LESLIE HAND

Holiday Spirits

Toasting the Season with Festive Cocktails

A bourbon lift by Tad McNair, owner of JP’s Wine & Spirits, is paired with baked Brie, toasted pecans, Plates by artist Elizabeth Hayes

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Napkins by Dot & Army

heirloom tomatoes, and a salami skewer, created by Tanya Sergey at A Moveable Feast.

T

ad McNair grabbed a glass and set it gently on the bar. Then, he lined up his tools: a bottle of bourbon, a pitcher of ice, and soda water.

Historic Downtown Holiday Happenings

“It’s been a long time since I’ve worked as a bartender,” he says with a laugh.

But he definitely hasn’t lost his touch. In a few steps, he effortlessly assembles this particular cocktail, a Bourbon Lift.

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“It’s a rich and fizzy recipe similar to a New York Egg Cream ... but you don’t have to use an actual egg,” he notes, dropping a metal straw in the midst of the bubbles.

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Downtown Brunswick, Queen Square Friday, November 24th | 5:30pm

A free walking tour in Downtown Brunswick November 24th through January 7th from 7:00pm-9:00pm daily!

While McNair isn’t assembling drinks for patrons, he is still in “the biz,” so to speak. He’s the owner of JP’s Wine & Spirits, located at 3304 Glynn Avenue in Brunswick. This time of year is when he and his staff are all abuzz helping customers make the best selections for toasting the season.

Brunswick Christmas Parade Starts at Howard Coffin Park goes along Gloucester and ends at Mary Ross Park Saturday, December 2nd | 5:30pm For more info, email us info@discoverbrunswick.com

“Of course, Halloween is busy and that’s also when people start thinking about Thanksgiving and Christmas,” McNair says, standing next to the bar of A Moveable Feast in Brunswick.

“For Thanksgiving, it’s a lot of wines. There are a lot that go well with turkey ... pinot noir and rosé are surprisingly good with it. You also have your white wines ... your chardonnay and pinot grigios that people like, too.”

When it comes to Christmas, McNair says many folks reach for classic Christmas flavors.

“What surprised me is how much people buy eggnog,” he says with a laugh. “I don’t sell it any other time of the year, but between Thanksgiving and Christmas ... I sell a ton. I think people just like to have it. It’s easy. It’s not too heavy. It’s a classic.”

to and

Cheers

sugar and spice

everything nice.

Bubbles are also big when it comes to any celebration — be that Thanksgiving, Christmas, or New Year’s Eve. “New Year’s obviously,” he says with a nod.

“We do a lot of sparkling wine. We will actually buy up on that because we sell so much, everything from real Champagne to the inexpensive stuff.”

Regardless of preference though, the holidays are all about getting together with family and friends, sharing the spirit of giving with loved ones. Along with great food, great drinks make for the perfect celebratory vibe. With that in mind, McNair offers up a few festive cocktails to share this holiday season:

J

Get into the holiday spirit.

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The Bourbon Lift INGREDIENTS 1 ½ oz of your favorite bourbon (or something less expensive like Makers Mark or Four Roses) ½ oz coffee liqueur (Kahlua will work, but check out Sabroso or Kapali)

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½ oz heavy cream

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½ oz orgeat (JP’s sells a very affordable and delicious BR Reynolds Orgeat Syrup)

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A couple of dashes of vanilla Club soda, chilled, to top

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Carrots

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Directions: Add the bourbon, coffee liqueur, heavy cream, orgeat, and vanilla into a shaker and vigorously dry-shake (without ice) for 10 seconds. Add ice and shake again until well-chilled. Strain into a Collins glass. Fill with the club soda, pouring from about 6 inches above the glass. Wait a few seconds and then add another splash of soda. This will lift the foam above the top of the glass. Serve with a straw.

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TAKE THE PLUNGE! NOVEMBER 25 • JEKYLL ISLAND Take a cold-stunned plunge into the chilly Atlantic in support of sea turtles on the Georgia coast!

SCAN TO REGISTER:

The Two-Hit Fig Punch This is the must-have punch of the season for any crowd or get-together. It’s called “two hits” because it packs a punch — pun intended — with bourbon and spiced rum.

INGREDIENTS 12 fresh figs, halved (if you can’t find fresh in-season figs, you can always use a fig puree) 12 oz simple syrup (either make or purchase) 24 oz (one 750ml bottle, basically) bourbon (nothing too expensive, for this I like Beam, Evan Williams or Flatboat) 24 oz (again, a 750ml) spiced rum (Bacardi, Sailor Jerry’s, or Cruzan Island Spiced Rum) 12 oz lemon juice, freshly squeezed 6 oz navel orange juice, freshly squeezed Garnish: Nutmeg (grated) and lime wheels Directions: In a small bowl, muddle the figs with simple syrup. Place a large block of ice in a punch bowl and add the fig mixture followed by the remaining ingredients. Stir to combine. Garnish with thinly sliced lime wheels and freshly grated nutmeg.

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A pesto prosciutto twist is pictured with egg salad, smoked salmon, fresh dill, and pumpernickel.

The Cranberry-Ginger Mimosa This is a holiday drink that is perfect for that pre-Thanksgiving meal drink, great for a holiday cocktail party, to help you ring in the new year, or even toast with your love for Valentine’s Day. It’s relatively low in alcohol, so you don’t have to worry about getting too tipsy while you sip this delicious take on a mimosa.

INGREDIENTS 2 oz ginger beer (Tad suggests Goslings Ginger Beer) 2 oz cranberry juice Prosecco, chilled, to top (Lamarca works, but there are more affordable options like Mirabello and Tenuta) Optional garnish: Sugared cranberries Directions: Pour the ginger beer and cranberry juice into a champagne flute, then top with your favorite Prosecco.

If you want an extra flourish, and a little more sweetness, garnish with skewered sugared cranberries.

Your Luxury Market Leader in the Golden Isles wishes you and your family a happy holiday season. Please visit our Sea Island Properties website to view all Sea Island listings as well as the Sea Island neighborhood listings on St. Simons Island.

Lewis Glenn Vice President, Broker (O) 912-638-5149 (C) 404-668-2832 lewisglenn@seaisland.com

Patrick Dunn Sales Associate (O) 912-638-5838 (C) 912-222-0142 patrickdunn@seaisland.com

R. Don Lewis, Jr. Associate Broker (O) 912-634-3238 (C) 912-222-4575 donlewis@seaisland.com

Brin Meredith Associate Broker (O) 912-634-3265 (C) 912-222-5578 brinmeredith@seaisland.com

Chris Moline Associate Broker (O) 912-634-3286 (C) 912-266-1101 chrismoline@seaisland.com

Linton “Bubba” West Associate Broker (O) 912-291-2189 (C) 912-222-0318 lintonwest@seaisland.com

Nancy Pandolfi Sales Associate (O) 912-638-5892 (C) 912-230-8943 nancypandolfi@seaisland.com

Laura W. Peebles Marketing and Sales (O) 912-638-5854 (C) 912-602-4881 laurapeebles@seaisland.com

Amber Robinson Sales Assistant (O) 912-634-3243 (C) 912-222-5200 amberrobinson@seaisland.com

Debbie Taylor Administrative Assistant (O) 912-638-5829 (C) 912-222-3747 debbietaylor@seaisland.com

Lynn Cousins Real Estate Coordinator (O) 912-638-5161 (C) 478-954-2745 lynncousins@seaisland.com

912-638-5161 • seaislandproperties.com • 351 Sea Island Road, St. Simons Island, GA 31522 NOVEMB ER/DEC EM BE R 2023

89

NOISEMAKERS

JEKYLL ISLAND HANDBELL CHOIRS

L

WORDS BY LINDSEY ADKISON | PHOTOS BY DERRICK DAVIS

Laughter rang out from the clois-

odist Church, and the Jekyll Ringers of

choirs are able to incorporate more

tered room of Jekyll United Methodist

Jekyll Presbyterian Church.

secular songs.

seven members of the handbell choir

The two groups also come together

“Of course, we play the ‘Carol of the

present, they were certainly living up to

for combined performances, including

Bells,’ ‘Wish You a Merry Christmas,’

their name — the Joy Ringers.

Christmas events. They will play at 1:30

‘Joy to the World,’ and all of those

p.m. December 10 during the Merry

cutesy Santa songs,” she said with a

Paula Stevenson sweeps in and the

Artists Art Sale at Goodyear Cottage

laugh. “Those are just fun to play.”

group snaps to attention.

on Jekyll.

“Everyone grab your gloves,” she says

“When we’ve played there, people

effort, there is a lot of structure when it

with a grin.

would hear it and come walking up,”

comes to performing. Stevenson has

Stevenson says. “I think it surprises

been directing the bells for decades

As the director, it’s her job to make sure

people to hear the bells outside of

and knows how important it is for each

everyone is on the same page, both lit-

church.”

member to pull his or her weight.

both the Joy Ringers, the handbell

But play outside they do. During the

“It’s a community effort. You have to

choir at the Jekyll Island United Meth-

Christmas season, that means the

be there. You can’t miss rehearsals be

Church. And while there were only

While playing the bells is a volunteer

erally and figuratively. Stevenson leads

90

G O L D E N I S LES

cause it will mess everyone

practice and performance

else up,” she says. “They have

each week.

to be a unit. But they have a good time playing. They work

“We play more often (at

hard and I think they’re per-

the Methodist church). This

fectionists. They want it right.”

group plays an introit here

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every Sunday. We play once Stevenson directs both the

a month for a long song, a

choirs, which play separately

whole song because we’re

within their respective church-

sharing with the choirs and

es. The Methodist players

groups here,” she explains.

gather for rehearsals on Thursday afternoons September

While working with two handbell

through May. The Presbyteri-

choirs at two houses of worship

ans rehearse on Wednesday

keeps her busy, she comes by

afternoons.

the work honestly. It could even be said that it’s in her blood.

“I started out directing at the Presbyterian church because

“My mother directed. She

we didn’t have bells at the

was teaching in a school and

Methodist church. Then,

they had bells in the school,

our (the Methodist church)

well it was a church school.

bought bells here, just before

So I kind of picked it up from

COVID in 2018,” she says. “I

her,” she says with a smile.

started directing here. Of

“And my girls play bells.”

course, both services, unfortu-

Meghan is down 60 lbs. on our medical program.

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nately, are at the same time

Stevenson, an Ohio native,

so I can only be at one place

started leading groups in sing-

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or the other. I coach the

ing but gradually added the

Jekyll Ringers at the Presbyte-

handbells to her repertoire.

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“My first love is choral direct-

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do well on their own. They’re

ing, not bells. I was directing

a little more advanced than

in the Methodist church in

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the group here.”

Jefferson, Ohio, and they had like 17 choirs up there. I direct-

It’s understandable as the

ed several of them and they

Joy Ringers at the Method-

needed someone to do the

ist church are newer. But

bells ... and they asked me if

under Stevenson’s watchful

I could,” she says. “I figured,

gaze, they are learning and

‘What’s one more choir?’ so

progressing. And they are

I did it. But I do like the bells,

getting a good bit of both

they’re really fun.”

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91

COASTAL SEEN

David and Barbara Whitworth

Debrah Vereen, from left, Zakiya Seymour, and Jeremy Bryant

Gracie Hamby, left, and Callye Ann Chastain

Emily Molitor, from left, Nancy Molitor, and Jeff Molitor

Photos by Riley Dukes

COASTAL GEORGIA HISTORICAL SOCIETY’S A LITTLE LIGHT MUSIC The Coastal Georgia Historical Society hosted its annual concert series A Little Light Music on the lawn for the St. Simons’ lighthouse. The performances featured a number of local and regional artists. The shows are held May to September each year. For more information, visit coastalgeorgiahistory.org.

Izabella Smith, left, and Tobby Snyder

Katie Fitzgerald, left, and Ute Kleemann-Sportschuetz

Leigh Kemper, from left, Lori Stallcup, and Judy Daniel

92

G O L D E N I S LES

Glynn County Police Officers Gene Haire, from Lauran Whitworth, left, and Gina Shannon left, Martin Davis, and Demetrius Roberts

Kate Danowski, from left, Brooks Jones, and Jenny Lee

Tiah, Graham, and Greer Woodard

Sandra Blue, from left, Kelphe Blue, and Avin Brown

COASTAL SEEN

Bill and Stephanie Giles, from left, and Gail Johnson

Don Ramseur, left, and Deborah Riner

Barbara and Mason Stewart

Maggie Glennon, left, and Charles Walker

MOSAIC MUSEUM AND FRIENDS OF HOFWYL MADEIRA TASTING The Mosaic Museum on Jekyll Island and the Friends of HofwylBroadfield Plantation in Brunswick recently joined together to host a Madeira wine tasting at Hollybourne Cottage in the Jekyll Island Historic District. Various speakers shared the history of the wine and how it came to be favored by residents of both the Jekyll Island Club and Hofwyl-Broadfield Plantation. To learn more about Mosaic, visit jekyllisland.com/history/museum. To discover more about HofwylBroadfield, visit gastateparks.org.

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Jack and Jeanearle McConnell NOVEMB ER/DEC EM BE R 2023

93

COASTAL SEEN

Chris Dougherty, from left, and Connie and Bob Dalbo

Carla Price, from left, Christie Kinsey, Barbara Polonic, and Caryl Rice

Ansel Butler

Ricky Calloway

Mandy Thompson, from left, Sue Clements, Suzanne Scaglione, and Dr. Leigh Kirkland

Margie Harris, left, and Beverly Lewis

Henry and Carmella Blackmon

Kari Morris, from left, Myrna Scott Amos, and Dr. Leigh Kirkland

JEKYLL ISLAND ARTS ASSOCIATION HOSTS OPENING The Jekyll Island Arts Association recently hosted a reception for a new exhibition featuring the work of painter, Chris Dougherty; woodworker Bob Dalbo; and felter Connie Dalbo. The show was displayed at Goodyear Cottage in the Jekyll Island Historic District.

To learn more about upcoming events, visit jekyllartists.com.

Bettye Russell

Carol Dougherty, left, and Leigh Dougherty

FOOTPRINTS IN AMERICA EXHIBITION OPENS

94

Jessica and Brian Wyrick

Michelle Anderson, left, and Michelle DeHaven

Sarah Tallu Schuyler, left, and Jean Ann Capozzi

Christy and Aaron Carrone

G O L D E N I S LES

“Footprints in America,” hosted by the National Alliance of Artists from Historical Black Colleges and Universities (NAAHBC) and Glynn Visual Arts recently opened at the Liberty Building in downtown Brunswick. The display showcased a number of works curated by the NAAHBC. To learn more about upcoming shows, visit glynnvisualarts.org.

Elizabeth LeSueur, left, and Diane Quinn

Janet Shirley, left, and Susan Myers

Dr. Peggy Blood, left, and Kevin Pullen

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912.434.9600 | 3415 Frederica Rd. | St. Simons Island | (Located next to Delaney’s + Sal’s) | Monday- Saturday 10 am - 6pm | Sunday 12 pm - 5 pm 2nd Location | 912.434.6040 | 548 Ocean Blvd. | St. Simons Island | Across from The Porch (Parking in the back) | Monday- Saturday 10 am - 6pm | Sunday 12 pm - 5 pm

COASTAL SEEN

Carol and Ben Slade

Angie Summner, from left, Catherine Williams, Catherine Larkin, Maria Larkin, and Graham Lewis

Jackie Mull, left, and April Harper

Commissioner David Stevens, left, and Judy Dodd

BOYS AND GIRLS CLUB’S TASTE OF THE WILD The Boys and Girls Club of Southeast Georgia recently hosted its fundraising event, Taste of the Wild, at Emma’s Driftwood Farm in McIntosh County. Various wild game was served and a silent auction was held. Members of the Pinebox Dwellers performed. For details, visit bgcsega.com.

Judge Robert Russell, left, and Major Thornell “TK” King

Beth Downey, from left, Ellen Woodside, Anne Tuten, and Diane Bailey

Lisa Johnson, left, and Donna Leggett

Francis and Steve Szablewski

Robbie Gore, left, and Laura Brown

Joe Saxon, from left, Sally Cowart, and Marilyn Saxon

Ron McIntosh, left, and Theresa Pugh

Roxanne McKinsey, left, and Kathryn Nelson

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G O L D E N I S LES

Sensory

Santa

is Coming to Town!

A free private meeting with Santa for children with special needs in a “sensory friendly” environment.

• No crowds, loud noises or bright lights • Parents are welcome to take photos; a professional photographer will not be available.

Monday, Dec. 11, and Tuesday, Dec. 12 5:30-8:30 p.m. (15 minute sessions) First United Methodist | 1400 Norwich Street (use Monck Street entrance)

Reservations are required !

For more information, or to reserve your spot, call Erica at 912-466-7234 or email eboyd@sghs.org.