GIM Nov/Dec 2024

A World to Explore,

a vibrant community to come home to.

Holiday Meals

Don’t want to spend all night cooking this holiday season? Call us to reserve your perfect Turkey or Ham and then pick up your homestyle southern sides.

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of Contents

54 BAKING SPIRITS BRIGHT:

Golden Isles native and baker extraordinaire Hilliary Heard shares the story of how she got her start in the kitchen and her love of all things sweet (and gluten free).

63 A CULINARY AFFAIR:

David and Ryanne Carrier have served up many dishes in restaurants throughout their 22-year marriage, and that includes opening multiple restaurants on St. Simons Island.

70 A BRUNSWICK INSTITUTION:

Willie’s Wee-Nee Wagon has been a beloved piece of Brunswick for more than 50 years. Now Donte Habersham, owner of Mr. Shuck’s Seafood, is working to take the diner into the future.

78 HISTORIC HOLIDAYS:

The Jekyll Island Club Hotel brings the glam of America’s “Gilded Age” to the Coast with dozens of magical Thanksgiving and Christmas events that embrace its storied past.

83 A COLORFUL CHRISTMAS:

Designer Cary Anne Chambers, owner of A Pop of Colour, opens the doors of her home to share her festive, unique, and kid-friendly decor for this special season.

Dresses, Jackets, Pants, Tops,

3011 Altama Ave, Brunswick GA 31520

Publisher

Editor

Proofer

Account Executives

Buff Leavy

Lindsey Adkison

Heather Murray

Jenn Agnew

David Colvin

Kasey Rowell

Contributing

Writers

Taylor Cooper

Sebastian Emanuel

Anna Ferguson Hall

Michael Hall

Sam Ghioto

Dr. Jason Umfress

Ronda Rich

Contributing

Photographers

Contributing Designers

Sebastian Emanuel

Michelle Holton

Sam Ghioto

Jess Swan

Posh South Photography

365 Total Marketing

Stacey Nichols

Donte Nunnally

Terry Wilson

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

To subscribe online to Golden Isles Magazine, go to goldenislesmagazine.com/subscribe

About the Cover: This gorgeous peppermint cake was baked up by Hillary Heard, a St. Simons resident who owns a baking business called Skip Dinner, Eat Dessert. The original recipe was created by Curly Girl Kitchen. It was photographed by Pairlon Dunagan of Posh South Photography.

Dr. Ashley Cavalier and your team at Atlantic Shore Dermatology are thrilled to announce the opening of our newest o ce location in Brunswick. This brand-new state of the art o ce is conveniently located at 124 Carteret Road, just o the intersection of the Golden Isles Highway Spur and Cypress Mill Road. We are excited to o er not only the same highest level medical, cosmetic, and aesthetic dermatology care that but with the establishment of our Mohs Surgery and Skin Cancer Center we are able to provide advanced same day complete surgical care. This additional o ce will help us to fulfill our mission of keeping our Golden Isles healthy and beautiful!

Dr. Jordan Brooks is a Board-Certified Dermatologist and Mohs Surgeon specializing in the diagnosis and surgical treatment of cancers of the skin.  Dr. Brooks enjoys helping improve his patients’ quality of life through personalized treatment plans. He is also a firm believer in educating his patients on their conditions and informing them about the cumulative damage that the sun has on our skin and how this can be prevented with sunscreen and avoidance of excessive sun exposure. A native of Charlotte, NC, Dr Brooks attended UNC Chappel Hill prior to completing his medical and dermatology training at Tulane University. He, his wife Ashley (a Louisiana native), and three young children are thrilled to join us here in the Golden Isles.

Why Mohs Surgery?

Mohs micrographic surgery is a very precise, tissue sparing technique that o ers the highest cure rates for a variety of skin cancers including basal cell carcinomas and squamous cell carcinomas. The advantage of Mohs surgery is that it o ers 100% microscopic evaluation of a tumor margin while maximizing the conservation of normal healthy skin. This technique keeps scars as small as possible while achieving the highest surgical cure rates.

7000 Wellness Way, Suite 7120

St. Simons Island, GA 31522

912.634.4966

124 Carteret Road (just off the intersection of Golden Isles Highway Spur+ Cypress Mill Road) Brunswick, GA 31525

912.480.0474 www.atlanticshoredermatology.com

JORDAN BROOKS , MD , FAAD

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.

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.

A Holiday Celebration Like No Other

Awaits at Jekyll Island Club Resort

Experience the magic of the season at Jekyll Island Club Resort! From joyous fall festivities to our breathtaking holiday displays, there’s something for everyone. Enjoy special holiday events, festive parties, and our New Year’s Eve dinner and celebration. Create cherished traditions with a range of activities for all ages. Book your stay today and make Jekyll Island Club Resort your premier holiday destination from November through January!

A Holiday Celebration Like No Other Awaits at Jekyll Island Club Resort

Experience the magic of the season at Jekyll Island Club Resort! From joyous fall festivities to our breathtaking holiday displays, there's something for everyone. Enjoy special holiday events, festive parties, and our New Year's Eve dinner and celebration. Create cherished traditions with a range of activities for all ages. Book your stay today and make Jekyll Island Club Resort your premier holiday destination from November through January!

Morgan’s Sunflower

Look toward the light and be you bravely.

The little store with a big reputation for fine crafted local jewelry.

Lovingly made in The Golden Isles in any variation of fine Silver & Gold as a pendant, bracelet, or ring in your perfect size.

The Secret Ingredient Editor’s Note

It was Christmas Eve 2023, and I was on a quest. I’ve mentioned that my mother and I have established this new-ish tradition of baking a loaf of bread the night before Christmas.

For the past two years, it’s been rosemary bread. And, let me tell y’all, for two ladies who are not naturally endowed with culinary talent … we do a pretty good job. This recipe is delicious (and foolproof, clearly).

So last year, we were in our hometown of Enterprise, Alabama, at Publix with every other person in the tri-county area. My dad refers to this as “getting out amongst um.” My mom and I were carefully perusing the aisles, gathering all the ingredients for our beloved bread … until we went for the rosemary. There was none. Now, as you can imagine, the rosemary is pretty important in a recipe titled “rosemary bread.” This would be Christmas Eve’s Eve … so much like the clock in Santa’s workshop, the countdown was on. We didn’t panic. Enterprise now boasts six grocery stores. They recently added an Aldi’s, truly living up to their tagline of “the City of Progress.”

On Christmas Eve morning, Josh and I embarked on Mission Rosemary. We hit up Walmart, which should tell you just how serious I am about this bread — Walmart … on Christmas Eve. There was no rosemary, though. In a hilarious twist, I did run into my mother-in-law there.

But the whole ordeal got me thinking about ingredients without which you simply couldn’t make a recipe work.

In this case, it was rosemary, but I think a lot of times, it’s something much more intangible. And that’s the common thread that runs through our features for this year’s food edition.

For Ryanne and David Carrier, two local chefs and entrepreneurs who just happened to be married, mutual respect is the ingredient. We feature them in our Culinary Affair story, along with their respective restaurants, Woodside and Dulce Dough.

In our titular Baking Spirits Bright piece, the ingredient is childhood inspiration. Hilliary Heard creates her jaw-dropping cakes today thanks to her mother’s influence, which helped her develop a love of baking as a child.

Our unique jewelry includes bracelets for all wrist sizes and The Perfect Fit Toe & Finger Rings.

No matter how small or big your wrist or fingers are, silver or gold or a bit of both, we’ll make you something comfortable and lasting. Guaranteed.

E X C L U S I V E L Y A T : Pier Village Market

215 Mallery Street

St. Simons Island, GA 912.638.3636

www.gibcobracelets.com @gibco

J and I tried Aldi (no rosemary, but very cool) and then the former Food World site, whose current name escapes me. There was none to be had. It was like the Grinch swept in and stole it all away. In last-ditch desperation, we headed back to Publix, where I haphazardly scaled the shelf to peer deep into the recesses of the empty rosemary slot.

Y’all, there was one left … it was in the very back, out of view of my 5’3 (honestly, 5’2 and ¾ inch) self. T’was a Christmas miracle.

We made the bread, which was even better due to our odyssey, and topped it off with some chilled Champagne for our annual Christmas Eve toast.

All in all, it was a silly thing, but a memory nonetheless. I have since gifted my mother a rosemary plant to avoid this nonsense in the future.

Cary Anne Chambers’ secret ingredient is playfulness. It’s something the mom of two and interior designer brings to her own home during the holidays, weaving in pops of pink and kid-friendly ornaments that let the entire family get in on the fun. In our Brunswick Institution feature, we talk to Donte Habersham about how a heaping helping of tradition is keeping the beloved Brunswick diner Willie’s Wee-Nee Wagon’s business booming. Also, keep an eye out for a total refresh in the near future, courtesy of our good friend, interior designer Heather Jowers.

And last but not least, we explore decadent dishes at the Jekyll Island Club Hotel, where legacy is the icing on the proverbial cake. It was so exciting to see menu items that tickled the tastebuds of some of the Gilded Age’s wealthiest tycoons.

We hope you enjoy this issue of GIM, and we wish you a dash of magic and a pinch of wonder this holiday season.

Happy Thanksgiving and Merry Christmas —  Lindsey

Trust Those Who Deliver On Your Wish List

When everyone’s wish list is different, how do we deliver for each of our customers? It’s not magic. It’s making you a part of a family of lenders who know you, not just banking. This season, our Glynn County lenders are sharing their own wish list with you, wishing you much joy and cheer this Christmas season.

From left to right: Danny Maddox, Senior Loan Officer, SVP, NMLS# 794417; Karla West, Branch Manager, AVP, NMLS# 2347788; Joe Riccio, Senior Loan Officer, SVP, NMLS# 787366; Cecilia Jordan, Assistant Branch Manager, NMLS# 2419972; Charles Woodroof, Senior Loan Officer, SVP, NMLS# 782748; and Curtis Tumlin, Market President, NMLS# 1089035.

Cover

Susan Fyfe Molnar: Lovely cover! Such vibrant colors!

Kern Baker: Can’t wait to read it!

Catherine Blake: Striking, as always, Brava Lindsey Adkison!!!

Jennifer Wood Hatcher: Beautiful

Nancy Reynolds: Beautiful cover— very inviting. Can’t wait to read.

Susan Garrett: Just when I think you can’t possibly top the Lynx at sunset ... Can’t wait to get this one! Your covers always captivate me!

Susan Busby Thornton: Looks very inviting!

Joan Shinnick: Beautiful baskets!

Angie Aimar: Another awesome edition.

Guersen Eugene: Awesome

@vivavintaagejewelry: three heart

Word On The Street

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

TIME TO GET SOCIAL

instagram.com/goldenislesmag facebook.com/goldenislesmag twitter.com/goldenislesmag

If you prefer to send us your comments by email, contact Editor Lindsey Adkison at 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 for clarity or grammar.

The Art of the Abstract — Ute Kleemann-Sportschuetz

Jeanne Swindle: Love this article!

Mk Gilles: Excellent article. I love

“her artistic heart” that is also “very organized.”

Beth Fennell: Great article!

Kim Pittman Bartholomew: Beautiful!

Ashley Barrera: Talented sweet woman

Game Changer — Boston Harrison

Ronald Harris McNeese: Great article. Fun watching him grow up!

Tavia Payne Harrison: So proud of my boy!

The Brick: We’ve always known you’re a Game Changer! Thank you Lindsey Adkison … you always know how to recognize those who deserve to be recognized! Thank you for being a fantastic journalist. Checkout the article.

AN INFORMATIVE LINEUP OF THINGS TO KNOW ABOUT THE GOLDEN ISLES

A Brunswick Christmas Parade

filled with traditions

WORDS BY MICHAEL HALL | PHOTOS BY THE BRUNSWICK NEWS

picture hangs on the wall in City Market that co-owner Bruce Collins Jr. is pretty sure was taken in the 1960s. It shows a parade float adorned with City Market’s name and other decorations as it makes its way down Gloucester Street.

“It’s from a Christmas parade, probably from the 60s, I think,” he says.

That is at least how long the 76-year-old seafood business has been participating in the annual celebration of the season in downtown Brunswick.

“It’s good for us. It promotes the business, of course, but it’s really a lot of fun for the kids and the community,” Collins says. “It’s a rich tradition that everyone looks forward to. I know we look forward to it.”

For decades, the Brunswick Christmas Parade has drawn crowds from around the Golden Isles to Gloucester Street, where participants from all walks of life toss candy to smiling children and precede the arrival of Santa Claus.

The 2024 Brunswick Christmas Parade will start at 6 p.m. on December 14, and will include a couple of changes from years past, says Gracie Jordan, marketing manager for Brunswick’s Downtown Development Authority, the organization that hosts the parade.

The route this year will be a little bit shorter than it used to be, she says. It will start at MLK Jr. Boulevard and head west on Gloucester Street to Bay Street. It’s about a mile shorter than when the parade started at Howard Coffin Park.

There is also an opportunity this year to apply online to participate at the DDA’s website, DiscoverBrunswick.com. The deadline to apply is November 20.

This year’s theme is A Christmas Night of Lights, which Jordan says creates a great opportunity for participants to go all out on their float entries. Last year was the first Christmas parade she had attended since

22 GOLDEN ISLES

coming on board with the DDA, and it did not disappoint.

“I loved it,” Jordan says. “It’s cool to see the community and the people from St. Simons Island, Jekyll Island, and Brunswick all come together for this one celebration, all right here in downtown Brunswick.”

The community gathering is the same reason Chris Duke, the band director for Glynn Academy, said he is looking forward to his 19th Brunswick Christmas Parade this year. No Christmas parade in Brunswick is complete without the marching bands from the two local public high schools.

“It’s a great environment to be a part of,” he says. “It’s a neat opportunity to go out and perform for a bunch of people.”

Zachary Powell, DMD

The best part, Duke says, is that although Glynn Academy and Brunswick High School are rivals on the field, during the parade they come together in the same place for the same purpose.

Brunswick High band director John Birge has similar sentiments. Like Duke, Birge has led his band for more than a decade in the Brunswick Christmas Parade.

“It’s really a cool thing to participate in,” he says. “So many people from all over come together and have fun.”

He said the move roughly a decade ago to march the parade at night was a good one. It made the atmosphere more fun and brought out the entire community.

Being one of the more than 100 participants who come out every year is special, he says.

“Its fun to be on the inside looking out and seeing the crowds as we march,” Birge says.

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Monday thru Saturday 9:30 am - 5:30 pm

Especially in the final two blocks as the parade passes city hall and the intersection of Gloucester and Newcastle Streets.

“That’s where you really hear the band echoing off the buildings and the crowds are the biggest,” Birge says.

For participants like Collins and the crew at City Market, the planning begins early to figure out what float to enter. The last few years City Market has decorated a boat and filled it with people. There may even be a football game on a TV in the back of the truck pulling it, he said.

As for the 2024 entry from City Market, that remains to be seen, Collins says.

“I’m sure we’ll come up with something,” he says.

FERGUSON HALL

Camaraderie and Commerce:

WORDS BY ANNA

| PHOTOS BY MICHAEL HALL

Holiday Shopping at the Merry Artists Market

DDebra Brewster spent 35 years working in New York as a court clerk in the judicial system.

“I was a glorified paper-pusher,” she says, her New York accent still intact despite having lived in Coastal Georgia for years.

Since retiring and moving to the area to be near family more than a decade ago, she has stopped pushing papers and started pushing threads.

In her retirement, Brewster picked up a new hobby in the form of fiber arts.

“When I retired and moved here, I began looking for new hobbies and I found the Jekyll Island Arts Association,” she says.

There, she was introduced to the ways of fiber arts, specifically, in creating intricate wall hangings of macramé, as well as twining.

Once she caught the creative bug, Brewster admits there was no turning back. She can, on a good day, spend hours detailing a piece to then present the finished project as a gift or an item sell in a local arts market.

“We are so blessed to have such a creative network of folks here, on Jekyll and in this area. I just fell right into them,” Brewster says.

With Guest Artist Don Farrell

Reception & Art Stroll ursday, November 7 | 4-7 pm

Dina Deason

Open House & Thursday, July 27, 4-7pm

Farrell Cart

Ella Cart • Dottie Clark • Trish Rugaber

Ella Cart • Dottie Clark • Trish Rugaber

Dina Deason • Kathryn McClain

Joan Hilliard • Barbara Northrup

Bettina Dickson Rusher • Walter Hobbs

Dina Deason • Bettina Dickson Rusher

Open Wednesday - Saturday 10 am–4 pm and by appt. 3305 Frederica Road, St. Simons Island (912) 268-4761 Shop online at www.ArtTrends.Gallery • Email: Artists@ArtTrends.Gallery

Rugaber

Island Arts Association’s Merry Artist Market will be open from noon to 4 p.m. weekdays and from 10 a.m. to 4 p.m. on weekends November 29 through January 1. The sale and demonstrations take place at Goodyear Cottage in the Jekyll Island Historic District. Proceeds benefit the Pottery Guild’s Relocation fund. For further details, visit jekyllartists.com.

Her works are prime examples of the one-of-a-kind wares offered every year during Jekyll Island Arts Association’s Merry Artist Market.

Opening at 10 a.m. sharp on November 29, the Merry Artists Market is continues throughout the holiday season, closing on January 1. During the weekends, the sale is open from 10 a.m. to 4 p.m., and from noon to 4 p.m. weekdays.

Along with Brewster and her two artistic fiber art forms, the annual market offers guests of the Golden Isles and residents both an opportunity to purchase crafts and gifts not found anywhere else.

Price tags on items are as diverse as the pieces themselves, ranging from $5 to $500, says Jackie Becker, volunteer and coordinator of the Jekyll Island Art Association.

“There is something for everyone,”

she says. “All items are unique and handmade by the artists. We also host artist demonstrations, and meet-and-greets, on the weekends.”

As a bonus, there is a sweet undercurrent found thanks to an ever-popular element: the bake sale, being held December 6 to 8.

More than merely offering a gifting opportunity for holiday shoppers, the market also provides

Jekyll

first-hand experiences for gift buyers.

Brewster, for example, has been active with the JIAA market for years and even offers workshops. During the holiday market, she has been known to set up shop on the spot, giving guests a glimpse into the woven wonders of her macrame and twining.

Even more so than showcasing her works to audiences, the market serves as a time for artists to get together, share updates on their latest projects, and provide tips and tricks for premium products.

“That is one aspect of this market I truly love,” Brewster says.

“It is not just a place to sell our goods. It is a place to share our own experiences. We all can learn from each other when we have this market. It is just a beautiful way to celebrate local arts and the holiday season.”

Heart to Heart and Hand in Hand:

The Grinch to return for 15th year

Cara Lynn Owens has been dancing almost as long as she’s been walking. The 16-year-old Brunswick High School junior started attending classes at Jill Stanford’s Dance Studio when she was just two years old.

“This is my 14th year dancing,” she says with a giggle. “I do jazz, tap, lyrical ballet, hip hop … pretty much everything that they offer at the studio.”

As the years passed, Cara Lynn’s skills and passion for dance grew. Training and performing have offered her an outlet for her creativity while also forging lasting bonds of friendship.

“I’ve just grown with dance. I feel like it’s a way to express myself,” she says. “The teachers there are so amazing and I’ve made some lifelong best friends through dance. We’re all like a big family.”

Like all families, the Jill Stanford crew has its own holiday tradition — its annual performance of The Grinch. The multi-day show has been a part of the season — for both dancers and the community — for 15 years.

Cara Lynn started taking part in the show when she was seven years old.

“The Grinch is such an important part of my holiday season. I love it, and everyone looks forward to it,” she says.

“Even before I was able to start dancing in The Grinch, I went and watched all the older girls.”

Those older girls were often the show’s leads — Cindy Lou Who, Max, and of course, the “Mean One” himself.

Each year, the dancers audition in May. They are cast by age, dance experience, and sizing for costume purposes. The main characters are cast by their previous Grinch experience, age, dance, and tumbling skills.

In the summer, they receive a very special letter in the mail letting them know what part they’ll play.

“It’s really exciting and so special to get your letter,” Cara Lynn gushes.

Over the years, her roles have evolved. She’s portrayed Max’s Friend, which was her first part, then she was the Dog Catcher in eighth grade. In 2023, she played Betty Lou Who, Cindy Lou’s mother.

This year, she’ll be taking on the latter — Cindy Lou Who, a key piece in the big Grinchy puzzle.

“I’ve loved every part I’ve had so far, and I’m so excited about Cindy Lou Who,” she says.

While being a part of the production is an honor, it’s also a major commitment … not to mention a ton of work. Rehearsals start in September and run weekly through December. Cast members practice on Saturday, so they give up part of their weekend for nearly four months. Though, Cara Lynn says it’s all worth it once the curtains open.

“It is a lot of work. But whenever you get on stage, it’s just like all your worries are gone, and it’s just so much fun,” she says. “It’s such a good cast, and it really gets you in the

spirit.”

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Jill Stanford Reeves agrees. The studio owner says that she was inspired to create her own version of the classic Dr. Seuss tale in 2009.

“The music along with the variety of characters inspired me to create my very own version of the Grinch,” Reeves says. “Over the years, we have been able to add new music, costumes, and choreography simply because this is my own version.”

This year, the show will be staged at 7 p.m. Friday, December 13. There will be two performances at 2 and 6 p.m. Saturday, December 14. The final show will be at 2 p.m. Sunday, December 15th. All performances will be held at the Brunswick High School auditorium.

Reeves says that this year will feature 135 dancers, many of whom have been performing for years.

“All of the dedication and hard work is well worth it. It is amazing to watch students grow up from their first performance at age six to their senior high school performance,” she says.

Jill Stanford’s Dance Center will stage

The Grinch at 7 p.m. December 13; 2 and 6 p.m. December 14; and at 2 p.m. December 15. Tickets are $20 children under age 3 are free. All performances will be held at the Brunswick High School auditorium.

www.porchandpatiostore.com

Neuropathy Pain Breakthrough! Neuropathy Pain Breakthrough!

"My feet feel like they're on fire!"

“My feet feel like they’re on fire!”

“Each step feels like I am walking through wet paint.”

"Each step feels like I am walking through wet paint."

“I live in a constant fear that I’ll fall.”

"I live in a constant fear that I'll fall."

“I can’t sleep, my hands and feet tingle all night.”

"I can't sleep, my hands and feet tingle all night."

What do all of these people have in common? They suffer from Peripheral neuropathy. It’s estimated that more than 20 million people in the United States have peripheral neuropathy.

Kyle Thomas, L.Ac. of Georgia

What do all of these people have in common? They suffer from Peripheral Neuropathy. It's estimated that more than 20 million people in the United States have peripheral neuropathy.

Kyle Thomas, L.Ac. of Georgia

Acupuncture in Brunswick, Ga shares his beliefs. “I have been treating neuropathy, in all its various forms, for over a decade and so often my patients come to me because of the symptoms not because of the diagnosis. To help them, I seamlessly blend the ancient science of acupuncture with modern medical solutions.”

Acupuncture in Brunswick, Ga shares his beliefs. "I have been treating neuropathy, in all its various forms, for over a decade and so often my patients come to me because of the symptoms not because of the diagnosis. To help them, I seamlessly blend the ancient science of acupuncture with modern medical solutions.”

Kyle has achieved a 90% success rate in reversing the effects of neuropathy.

Kyle has achieved a 90% success rate in reversing the effects of neuropathy.

He starts each patient with an initial consultation during which a sensory exam is performed. "This not only aids in making a proper diagnosis but it helps to define just how much nerve damage has occurred," tells Kyle . "This is important because if a patient has suffered more than 95% damage, there is little that I can do to help them. I'm familiar with the medical miracle, but I know my limits as a practitioner and the limits of my medicine."

He starts each patient with an initial consultation during which a sensory exam is performed. “This not only aids in making a proper diagnosis but it helps to define just how much nerve damage has occurred,” tells Kyle. “This is important because if a patient has suffered more than 95% damage, there is little that I can do to help them. I’m familiar with the medical miracle, but I know my limits as a practitioner and the limits of my medicine.”

If you or someone you love are suffering with chronic pain that presents as burning, tingling, or “pins and needles”, or you’ve recently been diagnosed with peripheral neuropathy, There is hope.

If you or someone you love are suffering with chronic pain that presents as burning, tingling, or "pins and needles", or you've recently been diagnosed with peripheral neuropathy, There is hope.

Call (912)-574-7053 to schedule an initial consultation or visit GeorgiaAcu.com to read more incredible success stories.

Call (912)-574-7053 to schedule an initial consultation or visit GeorgiaAcu.com to read more incredible success stories.

Around the Town

November

Through November 15

QThe Live Oaks Garden Club is hosting its 25th annual Poinsettia Sale. The club is offering red, white, and pink poinsettias, as well as jingle bell plants in 8-inch foil pots. The cost for $20. The sale runs through November 15th. The plants must be picked up from 10 a.m. to 4 p.m. December 6 at Community Church, 2700 Frederica Road, St. Simons Island. Orders may be placed on the website at liveoaksgardenclubinc.com.

November 1

Golden Isles Live! will host pianist Jason Lyle Black for a concert 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.

The Brunswick Downtown Development Authority will host First Friday, a monthly block party in downtown Brunswick. It will be held from 5 to 8 p.m. along Newcastle and surrounding streets. Shops, galleries, and restaurants will stay open later, host entertainment, and offer specials. For details, visit discoverbrunswick.com.

November 7

The St. Simons Art Stroll will be held from 4 to 7 p.m. at multiple galleries. Those include Anderson Gallery, Dutchman’s Art Gallery, ArtTrends Gallery, Glynn Visual Arts, Julep Gallery, and Wallin Gallery. There will be work displayed by local, regional, and national artists. It is free and open to the public. For details, contact ArtTrends Gallery at 912-268-4761 or visit arttrends.gallery.

November 8

The Humane Society of South Coastal Georgia will host its annual Blue Jean Ball at the home of Robin and Davis Love. Individual tickets are $175 per person. For more information, visit hsscg.org.

November 9

Glynn Visual Arts, 106 Island Dr., St. Simons Island, will host its annual Empty Bowl Silent Auction. A variety of handmade pieces will be available for purchase. The event benefits American Second Harvest in Brunswick. For more information, visit glynnvisualarts.org.

November 10

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.

November 11

The Coastal Symphony of Georgia will host a concert at 7:30 p.m. at Brunswick High School’s auditorium. The theme will be Emotions, featuring Daniel Rios of the Jacksonville Symphony. Tickets are $50 per person. To purchase those, visit coastalsymphonyofgeorgia.org.

November 18 to 24

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 18 to 24

Lord of Life Lutheran Church, 2801 Frederica Road, St. Simons Island will serve as a drop-off location for Operation Christmas Child. Participants can bring shoeboxes from 9:30 to 11:30 a.m. Monday to Wedensday; from 9:30 a.m. to 12:30 p.m. Thursday to Friday; and from noon from 3 p.m. Saturday and Sunday. It will be open from 9:30 to 11:30 a.m. from 5 to 7 p.m. November 25. Volunteers will also be welcome. For additional information, call 912-638-4673.

November 23

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.

The University of Georgia’s Extension office will host its Jolly Makers Market from 9 a.m. to 3 p.m. at 325 Old Jesup Road in Brunswick. There are approximately 60 vendors including food trucks, the Firefly Bus, bounce house, and a Kids’ Zone. Admission is free. It is co-sponsored by the UGA Extension, 4H Club, and Brunswick artisans. For more information, visit extension.uga.edu.

November 29

The Jekyll Island Authority will begin its annual Holly Jolly Jekyll activities. It will feature self-guided and trolley tours through the decorated historic district with light displays, holiday drive-in movies, fireworks, and more. It will be available through January 5, 2025. For details and a complete listing of events, visit jekyllisland.com/ signature-events/holly-jolly-jekyll.

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 29 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.

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. For details, visit discoverbrunswick.com.

Glynn Visual Arts, 106 Island Dr., St. Simons Island, will open its holiday market at the art center. A variety of handmade items crafted by local artists will be available for purchase. It will be open from 10 a.m. to 5 p.m. Saturdays and from 10 a.m. to 4 p.m. Sunday. It is open through December 21. For more information, visit glynnvisualarts.org.

November 30

The Jekyll Island Authority will host its Cold Plunge Challenge at 9:30 a.m. at the Beach Village beach access point. For details, visit jekyllisland.com.

donations are accepted. For details, follow the Messiah Community Choir’s Facebook page.

December 5

Hope 1312 Collective will host the Festival of Trees from 7 to 10 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.

December 6

Golden Isles Live! will host Kate Voss and the Hot Sauce for a Christmas concert 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.

The Boys & Girls Club of Southeast Georgia will host its Merry Mixer fundraiser from 5:30 to 9:30 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 7

The Jekyll Island Authority will host its Winter Carnival and Big Truck Roundup from noon to 4 p.m. at the Beach Village. For details, visit jekyllisland.com.

The Magnolia Garden Club will host its Tour of Homes from 10 a.m. to 3 p.m. in historic downtown Brunswick. There will be a bake sale from 10 a.m. to 4 p.m. at First Presbyterian Church, 1105 Union St., Brunswick. Tickets are $30 in advance and $35 on the day of the tour. For details, call 912-996-0663 or email mgctohinfo@gmail.com.

December 7 and 8

Glynn Visual Arts will host its Mistletoe Market from 10 a.m. to 5 p.m. Saturday at Postell Park and from 10 a.m. to 4 p.m. Sunday. Artists from across the region will offer wares for sale. For details, visit glynnvisualarts.org.

December 13 to 15

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 georgiaelvisfest.com.

Jill Stanford’s Dance Center will stage The Grinch at 7 p.m. December 13; 2 and 6 p.m. December 14; and at 2 p.m. December 15. Tickets are $20. Children under age three will be admitted for free. All performances will be held at the Brunswick High School auditorium. For details, visit jillstanforddancecenter.com.

December 14

The annual Brunswick Christmas parade will be held from 5:30 to 7:30 p.m. It will begin at MLK Boulevard and proceed to Bay Street in downtown Brunswick. There will be floats, trailers, bands, and Santa Claus. For details, visit discoverbrunswick.com.

The Jekyll Island Authority will host its Holly Jolly Light Parade at 7 p.m. It will proceed down the beachside of the island. For details and a complete listing of events, visit jekyllisland.com.

December 23 and 30

The Jekyll Island Authority will host its Holly Jolly Jekyll Fireworks display at 7 p.m. at the Beach Village beach access point. For details and a complete listing of events, visit jekyllisland.com.

December 1

The Messiah Community Choir will hold its annual performance of Handel’s Messiah at 4 p.m. at St. Simons Presbyterian Church, 205 Kings Way, St. Simons Island. Admission is free but

Lord of Life Lutheran Church, 2801 Frederica Road, St. Simons Island will hold its annual Holiday Market Craft Fair from 9 a.m. to 3 p.m. at the church. More than 30 vendors will sell quality handmade items including art, pottery, jewelry, ornaments, and many other gift items. Both indoor and outdoor vendors will participate. For additional information, call 912638-4673.

December 31

The Brunswick Downtown Development Authority will hold its annual New Year Eve Shrimp Drop from 6 to 8 p.m. at Mary Ross Waterfront Park in downtown Brunswick. It is free and open to the public. For more information, visit discoverbrunswick.com.

PorchFestBWK

Who says the formula for success has to be complicated? For PorchFestBWK, it’s simple: Porches + Performers = Community.

This free and family-friendly event celebrates the diversity, uniqueness, and beauty of the Old Town neighborhood and her residents. And, it become one of the most anticipated events of the year. In partnership with the City of Brunswick and the Downtown Development Authority, this DIY music festival embodies everything that makes Brunswick, Brunswick — a spirt of generosity and community with a dash of quirk.

This year, PorchFestBWK 2024 will be held from noon to 6 p.m. Sunday, November 10 in the historic Old Town neighborhood in downtown Brunswick. For more information about the event, visit porchfestbwk.com. Read on to learn some fun facts about downtown’s big throwdown:

52 porches

The porches of 52 historic homes in Old Town served as stages for PorchFestBWK performers in 2023. The granddaddy of them all, the magnificent, wrap-around porch of the Brunswick Manor, serves as the mainstage for the event and hosts the closing band each year.

2018

Beginning in 2018, this year’s event will mark the sixth PorchFest celebration. Imagined by a group of neighborhood do-gooders, the inaugural event brought with it rain clouds and cold temps. The nasty weather didn’t dampen the spirits of festival pioneers, though. The bands played on, the festival was a success, and PorchFestBWK has been a “rain or shine” event ever since.

2nd Sunday

Mark your calendar! Each year, PorchFestBWK claims the 2nd Sunday in November for what is affectionately called “the best day in Brunswick.” So go ahead and mark your calendar for this year … and next year … and the next … and the next …

12 Neighbor Gnomes

The 12-member planning committee, also known as the “Neighbor Gnomes,” are a bunch of SoGlo residents who love where they live and donate their time and talents to make the event a success each year.

6 hours

Beginning at 12 noon and lasting until 6 p.m., festival-goers can choose from multiple performances in 6 time slots, with a new slate of performers beginning every hour, on the hour. There can be as many as 16 different performances going on at once, so planning ahead is a must.

24 Food Trucks

While the music filled the souls of last year’s attendees, 24 food trucks filled their bellies. Local favorites like Reid’s, Messy Buns, and Porch mixed with festival staples like Pie Society, Claw & Roux, and Josie’s Latin Fusion to make food options as diverse and interesting as the music line up.

Christmas 2024

DUE SOUTH

have deserted Graceland.

The year before, Tink and I were dining at a little-known, upscale restaurant called Itta Bena, birthplace of blues great B.B. King. The restaurant sets atop the B.B. King Blues Club. There is an entrance to the rooftop restaurant that is almost secretive. It’s reminiscent of speakeasy entrances in the days of Prohibition.

CChristmas Eve, 2023. St. Simons Island. What a magical night.

But I’ll get to that in a moment.

For years, Tink and I made a beautiful tradition of visiting Memphis for Christmas. We stayed at the incredibly-decorated Peabody hotel where, sometimes, we sat in the lobby to people watch and, always, to enjoy the ducks parade along the red carpet, into their private elevator, and back to their penthouse suite. (Tink was Duckmaster once, which was highly entertaining.

He still has the cane with the gold duck head.)

And, without fail, we visit Graceland on Christmas Eve — almost empty of tourists. Elvis loved Christmas and remarkably decorated it then left the decorations up until after his birthday on January 8th. It was always joyous times.

Two years ago, we sat in the lobby with a couple from Memphis. They had just stopped in to enjoy the festivities before heading home. Quickly, it was obvious that he was well-keyed into Memphis, including Graceland. His father and Elvis had been friends.

After a couple of drinks, he leaned over and said, “They’re tryin’ to push Priscilla out of Graceland.” He winked. “Lisa’s havin’ a hard time.”

Three weeks later, Lisa Marie Presley was dead and Priscilla appears to

The Christmas Eve following the summer of COVID, we were having dinner at Itta Bena when my phone rang. I noticed the call was from a friend I had made over the summer when Tink was “held hostage” for nine months in Canada while shooting a television series. The borders were closed.

My best friend, Karen Peck, Southern gospel music’s biggest star, never asks favors of me but she kept wanting me to call her friend, Bob Brumley, son of legendary hymn songwriter, Albert E. Brumley.

“He wants to talk to you. He’s a fan of yours. Bless his heart, his wife just died from cancer, and he’s so sad.”

I said that I would call… but didn’t. Karen asked repeatedly. Then, one day in early summer, she called from the airport and put her foot down. “I just talked to Bob. You haven’t called him. Please, call today .” She was firm.

That night, as twilight faded into the gloaming, I sat down in a back porch rocker while the dogs and cats played quietly. I called Bob Brumley and it became a friendship I will always treasure. He told me how his father was inspired to write “I’ll Fly Away” and “If We Never Meet Again This Side Of Heaven.”

“That’s Dolly Parton’s favorite hymn,” I commented.

WORDS BY RONDA RICH

“It is?” he asked, astounded.

“Yes. Let me see if I can find a video of her singing it.” I did and sent it to him. It became a happy moment in a year filled with sad ones. He tremendously missed his wife.

Our summer evening porch talks became regular conversation between two people missing our spouses, while I also gained an abundance of historical knowledge about Bob’s amazing father.

At Itta Bena, the call was from Bob Brumley, who wanted to send Merry Christmas wishes and tell me how much my friendship had meant to him at a time when he needed it most. He followed it up with a text.

The next morning, Karen called to say that Bob Brumley had died that night in his sleep. A bit later, his daughter texted to say that I was the last person that her father had contacted. I am so grateful for that friendship, brief though it was.

Now, back to Christmas 2023. We had been to Elvis Week in August so we wanted something different.

“Darlin’, you must come to St. Simons,” said my friend, Edward Armstrong. (The Island is one of our very favorite places, so we didn’t need much convincing.)

We booked a room at The Lodge, a cozy place we love — with the best grits, a marvelous bagpiper, and such holiday warmth. On Christmas Eve, we were invited to join Edward, Elizabeth and Dick Pope, and Evelyn and Wayne Murphy at the legendary Red Barn.

“It’s a tradition!” Edward exclaimed.

Indeed, it was. It was almost impossible to move through the room and our conversations were hollered across the table. But the atmosphere was full, so jolly and everyone, including the children, were dressed up in their Christmas best.

Ronda Rich

Then, at the end of dinner, came a small parade capped off by the appearance of Santa Claus. It was our first Island Christmas. But it won’t be our last. We will be back this year for more Christmas cheer.

NATURE CONNECTION

Charlie whipped his airboat to the side of a vast mudflat where I met his crew. The four of them hopped into Charlie’s boat, and he drove it onto the mud. Two jumped into the mud with their wet suits and wet boots and slogged and splattered around in the mushy, slick earth.

CCharlie Phillips wears lots of hats. He’s a former shrimp fisherman and dock worker, current saltwater farmer — a clam wrangler, if you will — salesman, seafood restaurateur, and a stubborn experimentalist. Owner of Sapelo Sea Farms, Charlie Phillips Seafood, and the Fish Dock Restaurant of Bellville in McIntosh County, there are few people that understand failure more than Charlie.

“I’m a firm believer in the value of failure because I learn a lot when I screw up,” Charlie says. “The first thing

we learned was how to kill clams. And we got really good at that. And then we just started doing everything else that we weren’t doing before. And it worked much better.”

This past May, I interviewed Charlie for a documentary project. We sat down for lunch too. I, of course, had the clams. If you haven’t eaten at Fish Dock, I implore you to.

After lunch, we went out on his airboat. Walking toward the dock overlooking an expanse of marshland, I passed two men pushing a cart full of plump clams headed to be processed. I walked down the boat ramp to the lower dock. There were two boats full of black mesh bags with metal rods rolled up into thick cylinders. The bags were covered in fingernail sized clams. I climbed into the front of Charlie’s airboat and was handed headphones to protect my ears. Underway, we propelled deep into the marsh toward his clam farm.

Charlie pushed the boat forward as the other two on the boat threw bag after bag onto the mud flat. The two in the mud followed shortly behind and began to unroll the bags.

Charlie and his crew embody the mindset it takes to be saltwater farmers.

“It doesn’t matter if it’s 30 degrees, you make it happen. It’s what we are. It’s what we do,” he says. “It’s just a cool thing to do. It’s hard work, and it takes a long time… It’s two years before you can get something to sell, and it’s hard to work for two years and not get a paycheck.”

Back in the late 90s, Randy Walker from UGA approached Roger DeWitt with the idea of growing clams. Roger asked Charlie if he wanted to partner up in growing clams, and Charlie said, “sure I do.” They started with 750,000 thumbnail sized clams and learned quickly sand isn’t the place to grow them. Charlie tells me intertidal mud flats where you can bog down in your boots a few inches is a solid spot for clams.

Not only is Charlie a boots-on-theground clam farmer, he knows how to sell his clams. During the early 2000s, the clam industry was hit hard by 9/11. People were afraid to eat out at restaurants. After weathering that

WORDS AND PHOTOS BY SAM GHIOTO

Charlie Phillips, The Clam Wrangler

storm for almost a decade, the clam industry resurfaced.

Once we arrived back at the dock, Charlie showed me inside the processing room where the clams are sorted into different bags based on their sizing.

“We ship a lot of clams to Atlanta. We ship a lot of clams to New York. We ship clams as far as Canada. I ship clams to Florida a lot more now than I used to. I didn’t want to compete with Cedar Keys clams, but people in Florida see that Cedar Key is not going to be as consistent as it used to be,” he says. He boasts that

he’s benefiting from climate change.

The water temperature in Cedar Key is rising, and that isn’t good for the clams. Sometimes the water in McIntosh is a little too hot in the peak summer heat. Charlie worries that rising water temperatures one day may affect his clam operation too, but he’s grateful for the increased business of late.

“The estuaries and the marshes, this environment, the tides, it becomes part of what you are. I can’t imagine being anywhere else and being content ... Put me in a boat somewhere,” Charlie says.

Celebrate Together at Our

Royal Holiday Celebration

Thanksgiving Day Brunch Buffet

Fireside Stories with Santa Claus (DEC. 5, 11, & 18 @ 5PM)

Movie — How the Grinch Stole Christmas (DEC. 8 @ 12:15PM)

Sensory Santa (DEC. 8 @ 1PM)

Teddy Bear Tea (DEC. 15 @ 1-4PM)

Christmas Eve Dinner at Echo

Christmas Day Brunch Buffet

New Year’s Eve Party

800.342.0212 | kingandprince.com | @kingandprince

BY DESIGN

MLW Roofing shares expertise with clients

Weber, project manager. They provide a vital link to the home office in Athens and continue its mission on the coast.

“Marty (Whitehead) the owner has been in business for 29 or 30 years, I believe. Down here, we started about three and half years ago with the St. Simons office, tucked in at the airport,” he says.

“In December 2023, we made an offer on this property and have been working on it ever since.”

WORDS BY LINDSEY ADKISON | PHOTOS PROVIDED

PPatrick Moriarty’s office was in a bit of a transition mode in the late summer months. In fact, the entire MLW Roofing office at 2717 Glynn Avenue in Brunswick was in renovation mode.

But even so, there were a few important pieces of artwork dotting Moriarity’s walls. The Flatiron Building, an iconic New York City structure, was featured as was the skyline as a whole.

“I’m not native to St. Simons,” Moriarty

says with a laugh, taking a seat at his desk.

He actually hails from Connecticut and his wife is from New York. Moriarty does have connections to the Big Apple though.

“I’m a third generation roofer. My grandfather, when he got out of WWII, went right into being what they called a ‘tin knocker,’ which was really a sheet metal worker in roofing. He did some of the drip edge there on the Flatiron Building in New York,” he says, pointing to the canvas print.

His history and familial connections are a source of pride, as is the long legacy of the company he works for, MLW Roofing, which was founded in Athens. It still remains family-owned and operated today.

Locally, the team includes Moriarty; Derek Fountain, general manager; Nathan Phillips, operation manager; and Mitch

The result is impressive. MLW’s showroom features a wall with multiple materials and lighting simulators so customers can get a true understanding of product options. On the opposite side, there is a large television screen where the team can share photographs with customers pinpointing issues they may have and are unable to see.

“For a lot of people, the only real interaction they have with their roof is a leak and they just want it to go away,” he said with a laugh. “We have our samples along with these replica roofs, so we’re able to show you what a drip edge or sidewall flashing looks like. We’re really passionate about educating our customers about roofing.”

And technology is a huge help. Drone photography and virtual meetings have proved to be key when it comes to assisting their clients.

“It helps us to get a general overview and share that when we have conversations. Like this morning, I was meeting with someone who has a second home here and is mostly in Atlanta. It’s nice to be able to share through technology. You’re able to show all the photographs, to mark them up, and show them where their issues are.”

Roof repair is, naturally, a key part of their business. The local branch employs multi-

ple teams of skilled craftsmen who are able to tackle any job. That’s true regardless of material, be it shake, shingles, tile, metal, or even copper. They’re also able to talk with homeowners about how their roof will progress through the years and the best choices for longevity.

“This is an absolutely beautiful community and we’re so grateful to be by the beach. But Mother Nature is very particular and there are certain products that you don’t want to get involved with because they don’t have the longevity,” he says.

The MLW team has the knowledge to steer homeowners in the right direction. And that also includes those who have historical properties. They have a wealth of experience in restoration work and enjoy that process. For Moriarty, it feels like a connection to his forefathers.

“Historical conversations are always so interesting. If you have a product that lasts hundreds of years, you want to be able to take what’s underneath and restore it to the best condition possible while keeping the original look,” he says.

“We went over to Sapelo and looked at some of the slate on the Reynolds Mansion. Some of it wasn’t even slate, it was from the 1800s and was what they called ‘slag.’ It was compressed horsehair and mud. We were able to take it down to Jacksonville and have a lab tell us what it was. I’d never seen that before.”

While they are always eager to examine pieces from the past, they’re equally excited about the future. Moriarity and his team stay abreast of the latest trends and the most cost-effective products to offer homeowners.

“As long as the roof has the right under alignment and the right flashes, now we can accentuate the aesthetic choice the person or designer wants without inflating the cost, without carrying that throughout the entire roof,” he says.

• MLW Roofing is located at 2717 Glynn Avenue in Brunswick. The number is 912-464-7207. The website is mlwallphase.com.

Cutting-edge treatment now an option for dry eye

WORDS BY LINDSEY ADKISON

OOn the surface, the condition known as “dry eye,” may seem more of a minor inconvenience than a real health issue. But those suffering from this condition knows that’s simply not the case.

Dr. Scott Trefts understands it well. The optometrist at Coastal Eye Care on St. Simons Island says that while many

people may experience the sensation of dryness from time to time, chronic dry eye is another matter entirely.

“Meibomian Gland Dysfunction or MGD, which is the medical term for chronic dry eye. At the base of your eyelid you have tear glands, and also at the base of your eyelash. They mix together and make the tear film. If everything is flowing and working properly, everything is great,” he says.

Issues arise when those glands are unable to do their jobs. And Trefts says there are many potential causes.

“... thyroid eye disease, smoking, health conditions, and even medications, for

instance, antihistamines really dry your eyes out,” he says. “Age is another factor, our eyes tend to get drier as we get older.”

When a patient experiences dry eye, it can cause discomfort and even impact vision. Wearing contacts with dry eyes is also virtually impossible, which can really affect a person’s day-to-day life.

Another common symptom is rredness, which can be pretty dramatic, and even watery eyes. Trefts knows that this may seem counterintuitive but it’s all about how the glands are operating.

“Eyes can be dry and gritty or they can run tears like the faucet is on. Both are

symptoms of dry eye. For the watery eyes, the tears don’t stay in your eye and lubricate your eye. They run down your cheek,” he explains. “The body still senses that your eyes are dry so it makes more tears.”

But fortunately for Trefts’ patients, he has found a viable treatment option. It’s called Intense (Intermittent) Pulsed Light, often referred to as IPL.

“Most people have heard of red light therapy and it’s similar. It’s been around the dermatology world for a while and there are different aspects of treatment,” he says, “For this, a patient wears goggles and it uses light with mild heat to get the the tear ducts around the eyes flowing.”

While dry eye can never be fully cured, Trefts

says this therapy goes a long way to help with the symptoms. In fact, he’s even undergone the treatment himself and has before and after images that show the difference.

The picture taken prior to using the IPL shows Meibomian Glands, along the top and lower lids that are impacted. The veins surrounding them also appear very irritated.

The post-treatment second image is drastically different, even to the untrained eye. The area appears much less inflamed.

Of course, there are other ailments that the IPL machine can help soothe.

“You can also use it for styes and things like that. Many people just choose to treat that with medications, which I understand,

but you can get what’s called a chalazion, which is a hard knot on the eye,” he says. “The machine can help with that too.”

The process itself is entirely painless. In fact, it’s pretty relaxing. Patients are taken to a private room where they are seated in a plush chair. They wear a pair of goggles for the first pass. They then put on a mask and do the same thing.

“It is actually like a little bit of a spa treatment,” he says with a laugh. “It’s really kind of nice and you see results immediately.”

• Dr. Scott Trefts is an optometrist at 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.

Planning for life’s milestones

happily ever afters.

•Children — Parents know that the arrival of little ones brings all sorts of changes. That’s also true of one’s financial plan.

“Having a baby or adopting a baby is going to be expensive. You have to look at how to start planning for that. A Health Savings Account is a great way to pay for medical expenses,” he says.

“You can use some funds that are able to help with adoption. Investing in that is also going to bring down your taxable income and you can use those money tax free later on.”

Education is another primary consideration.

WORDS BY TINA FALLON | PROVIDED PHOTO

LLife often comes fast and furious. And, it seems, the older you get, the faster time flies.

Amidst the beautiful chaos that is starting a career, getting married, having children, and eventually retiring, there needs to be a time to press pause for planning.

It’s something that the professionals at McKenzie Wealth know well. Located at 10 Airport Plaza, the full-service financial planning firm offers clients expert guidance in all areas of wealth management.

“Sandi (McMahon) and I, along with Courtney Been, make sure clients can reach their goals through investing and planning,” says Will McKenzie, managing partner and chief wealth advisor.

When it comes to looking ahead, McKenzie says there are several flash-points in life that often require attention. They can typically be broken down into marriage, children, divorce, and death.

“These are significant changes in your life and being prepared for each one helps set you up for a better financial future,” he says.

For each milestone, there are a number of key elements to consider:

• Marriage — Research shows that financial disagreements are a leading cause of divorce. McKenzie says that starting a union off with a shared vision makes a major difference in couples’ lives.

“One of the biggest plans is having a goal. You ask yourselves, ‘What is our goal throughout life?’ That gives me a good idea of where to start and what to build on,” he says.

Couples should also consider whether it’s best to link their accounts or keep assets separate.

“I’ve seen successes with both,” McKenzie says.

Budgeting is another biggie. The couples must map this out and commit to sticking to it.

“You know, my wife likes to get her hair done and it’s not part of my life, as you can see, I’m losing hair daily,” he says with a laugh. “But, you need to sit down and figure out what’s important to each of you and add it into the budget.”

Starting off with a clear roadmap and on common ground sets the stage for true

“A 529 plan is the most popular and they’re a lot more flexible than they used to be. Back in the day, you could only use it for a four-year college. Now, you can use it for private schools or public education, college or trade school,” he says. “It’s a great avenue,” he says.

• Divorce — It’s not pleasant, but there’s always a possibility of a breakdown in a marriage. To that end, McKenzie recommends understanding one’s personal expenses and where those funds come from.

“You have to be realistic. Look at your budget and see what your goal needs to be,” he says. “You’ll also want to make sure all of your insurance policies, including car insurance, are in your name.”

• Death — Estate planning is not necessarily a joy, but it’s a must. The big three, McKenzie says, are a will, health care directive, and power of attorney.

“That should be your priority from day 1,” he says. “Trusts can be beneficial, but they can also be very expensive. You need to make sure you’re getting what you need without overpaying.”

Communication among loved ones is also critical. McKenzie says it’s very important to let spouses and other family members know passwords, outstanding debts, and where all accounts are located.

“Make sure you’re transparent with your partner or spouse. Make sure they are privy to the information, so if something does happen, even a health scare like a car accident. They have to know who to call, where to go, and what to do,” he says. “They have to know who to call, where to go, and what to do.”

• McKenzie Wealth, 10 Airport Road, St. Simons Island, offers a holistic approach to wealth management to help clients reach their goals. To learn more visit their website at mckwealth.com; call 912-9557497; or email will@mck-wealth.com.

THE WEDDING BOWL

The wedding bowl

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Sophie Baldwin

GAME CHANGERS

LLacing up her sneakers, sliding her knee pads into position, and donning the No. 15 red jersey with Terrors on the chest, Glynn Academy’s Sophie Baldwin’s love for the game of volleyball is evident as she cherishes the game that brought her parents together.

Picking up the sport as a fifth grader, Baldwin has continued to progress in her knowledge and skills as a volleyball player. This is something she attributes to not only the support from her parents but also making the journey down to Jacksonville for club seasons.

“Club, I think, really kind of helped hone my love for volleyball and really bring my game to another level,” Baldwin says. “I had a lot of experience of playing for a lot of different coaches as well as playing different teams. It really helps you know the strategy of the game.”

Playing four years of varsity volleyball for the Lady Terrors, Baldwin is one of four seniors on this years team that has

jumped out of the gate with an undefeated record (9-0).

Rarely coming off the court as she plays all six positions, Baldwin — a natural right outside hitter and setter — had been influential on the court as she led the Lady Terrors in kills (37), aces (24), ace percentage (36.9 percent), and assists (61).

But, it wasn’t the easiest ride for her.

During her sophomore year, Baldwin was diagnosed with a Pars defect on her L5 vertabrae in her back that forced her to miss a majority of the season.

Still, she sat on the bench and watched her team flip the season

WORDS AND PHOTO BY SEBASTIAN EMANUEL

around as the team finished with the No. 2 seed, and made an Elite Eight run. The support from her parents was huge, as doubts crept in about if she could come back to play the game that she loves.

“There was a little bit of (thinking) ‘what if it doesn’t go away,’” Baldwin says. “It wasn’t that I hurt all the time, but it was really when I landed from jumping. There was a fear of what if I’m not able to jump and play anymore. I just had my parents support and they knew that volleyball isn’t the only thing I have going for me. Their support is what got me through it.”

Baldwin was able to get back onto the court and play a role in the teams Sweet 16 victory over Woodward Academy. Glynn’s season would end in the next round as the team was swept in the Elite Eight against North Forsyth. But, with the ability to get back onto the court and working her way to returning to her top level, Baldwin has entered her senior year on a high note.

As for the goal she wants to achieve the most, its winning the region title that hasn’t been won by Glynn Academy since 2019.

“I think we have a really strong team and we have been the best that we have in years,” Baldwin says. “I would at least like to get back to the Elite Eight. We achieved that in my sophomore year. But I would really like to get as far as we can.”

As for her future, Baldwin would love to play volleyball at the next level, but standing at 5 ft 7 and a half inches, Baldwin is labeled too short for her position as a right outside hitter.

Despite that, she has goals and aspirations to attend the Unites States Air Force Academy with an emphasis on being an aerospace engineer, as well as a pilot. Baldwin still hopes to play intramurall volleyball while studying.

Finding the right balance in her individual aspirations as well as enjoying her final months as a high schooler, Baldwin balances the student-athlete well even on long road trips.

“I’ll be doing homework on the bus and getting back late nights and know I have to finish this because it’s due tomorrow,” Baldwin says with a smile. “Even though I may be exhausted from playing two games, I have to do it. It’s a grind for longterm aspirations … I don’t want to do math on a bumpy bus, but sometimes it’s what you have to do.”

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Coastal

Kitchen shares spicy gumbo

run a good business.

Being part-owner is great, he says, but he still works in the kitchen. That’s where his expertise lies, and he likes being in the galley as much as captaining the ship.

Most cooking schools are heavily influenced by French culture and cuisine to some level, and his alma mater — the Culinary Institute of New Orleans — was no different. You can’t be in New Orleans and avoid the Cajun and Creole influences endemic to the great city.

WORDS BY TAYLOR COOPER | PHOTOS BY MICHAEL HALL

AAny chef — at least anyone Archie Prince knows — hopes to have an establishment they can make their own. As head chef and part owner of Coastal Kitchen, Prince has reached that goal.

What does one do when they’ve reached their goal? For Prince, it’s simply expanding his holdings. Since acquiring a stake in Coastal Kitchen, he’s bought into a local restaurant group that owns several other local staples like Bubba Garcia’s, Gnat’s Landing, Wolf Island Oyster Co., and, most recently, Coastal Coffee.

Coastal Kitchen is, of course, his favorite. It’s his. He has one of the few restaurants on St. Simons Island with a true waterfront view. The boats in the marina, their white siles jutting up into a forest of cloth sails,

present one of the more iconic coastal tableaus, and it’s hard to find a better example than the one outside the windows in Coastal’s open, airy dining room.

“We don’t take it for granted,” he says.

A 16-year veteran of the food service industry, owning his place was his ultimate goal from the start. He was hoping to be there by 30 when he started school, and at 38, he’s not that far off in the grand scheme of things. Prince himself might be inclined to disagree.

All chefs want that to some degree or another, but many aren’t hungry enough.

“If you put the work in, you can have it,” he says. “You can’t have a life.”

It’s something that goes for a lot of different industries, but in the coastal tourism world, food service is certainly among the more demanding and competitive.

Even outside the tourism ecosystem, anyone in the restaurant biz gets it. Long hours and late nights are no stranger to the line cooks, sous chefs, dishwashers, servers, bartenders, all the way up to the GM. Prince worked his way from the bottom up and learned what it takes to

It’s in his cooking style that one can see his passion. Prince described his cooking style as “seafood with a Cajun-Creole flair, a lot of Low Country cooking, and a dash of French.” He loves taking the standard and mixing it up, keeping some aspects that diners will be familiar with but adding and tweaking parts of it to his personal preference. It’s reflected on the menu, but balanced with a healthy respect for the customers’ tastes.

“I infuse a lot of things,” he says. “A lot of it is not traditional, but it works.”

Christie Smith, Coastal Kitchen’s general manager, was very happy with Prince’s cooking and management style. They don’t lose a lot of people in the front of the house, which is one of the markings of a good restaurant. Customers’ generous tips don’t hurt, Prince laughed.

Coastal gets a lot of new guests from the tourist market, but there’s also a strong contingent in the community who make it one of their regular spots. Smith loves the routine Sunday brunch crowd, many of whom always order the same things.

Being right on the water does come with some challenges. The salt air eats away at just about everything, he said, but that’s a good justification for refreshing the look and aesthetic of the restaurant every once in a while.

Located in the marina, Prince also has loose partnerships with some of the local charter captains who operate out of Morningstar Marina. Charter ship customers can bring their catches into the restaurant and have them cooked up fresh. They’re loose partnerships because they’re not set in stone and not exclusive.

Prince just has a few captains he likes working with, and it’s something that’s easiest to offer to those operating out of Morningstar Marina, so the fish don’t have to be transported very far.

Despite Prince’s flair for coastal food, he’s originally from Tennessee. Now, thanks to modern logistics, it’s not hard to get good, fresh seafood at inland restaurants in places like Nashville, where he’s from. Back in the 1980s, when he grew up, it wasn’t nearly so common.

Like anyone else, he can’t divide his life into neat little segments, but he can summarize it like so: He went to elementary school in Nashville, middle school in Atlanta, and high school in Brunswick. He graduated from Glynn Academy before moving to New Orleans for culinary school.

Having spent most of his career on the coast, where fresh seafood reigns supreme, it was a good pick. When he was living in Nashville, it wasn’t so easy to get good seafood that far from the coast. As such, he learned a lot about cooking fish and shrimp when he attended school, along with the common beef, chicken, and pork.

“We were French-based, but we also boiled crawfish and would do things with andouille,” says Prince.

It doesn’t take a great deal of effort to draw the through lines between Prince’s self-described cooking style the The Dish for this issue of GIM — chicken gumbo, mixing Price’s traditional French training with the Creole and Cajun cooking he came to love.

Chicken Gumbo

14 chicken breasts, shredded

5 lb of andouille sausage

2 green bell peppers, chopped

2 onions, chopped

2 stalks celery, chopped

3 Tbsp onion powder

3 Tbsp garlic powder

3 Tbsp ground cayenne pepper

3 Tbsp ground thyme

3 Tbsp salt

3 Tbsp ground black pepper

4 cans diced tomatoes

4 cans chicken stock

2 lb butter

2-3 cups flour

Directions: Render andouille sausage, and add the Cajun-Creole holy trinity — yellow onion, green pepper, and celery. Mix garlic powder and olive oil and sweat it off. Add rendered andouille and diced tomatoes, ground thyme, and chicken stock. Make a dark roux by adding butter and flour to a pan and whisking for 20 minutes or so. Add to soup and allow to thicken to desired consistency. Add spices and cooked chicken, then serve.

Spirits Bright: Baking

An Afternoon with Hilliary Heard

WORDS BY LINDSEY ADKISON

PHOTOS BY POSH SOUTH PHOTOGRAPHY

Warm summer rains swept through the Live Oak canopy, gently tapping on the windows of a stately cedar home on the north end of St. Simons Island. The dreary dampness outside was a far departure from the festive merry-making taking place inside. The scent of gingerbread danced in the air, and holiday tunes poured from the sound system.

“May your days be merry and bright, and may all your Christmases be white.”

In truth, it wasn’t Christmas. It wasn’t December or even November. It was August, and Tropical Storm Debby was blanketing the Isles with a torrential downpour.

But for Hilliary Heard, that didn’t matter. She is always filled with cheer, no matter the time of year. And much of that can be connected to the Christmases of her youth.

“I love Christmas,” she says, her face lighting up like the proverbial Christmas tree. “It’s very nostalgic and comforting.”

Of course, plenty of those memories are centered around food. Like many, Hilliary grew up with certain dishes that simply made the holiday season.

“We love cinnamon … it’s one of my favorite flavors. I love cakes, cookies, and of course, cinnamon rolls. We also love coconut … we do coconut cakes a lot.”

Hilliary’s love of Christmas goodies began in her childhood. Born in Glynn County, she grew up in Macon and spent countless hours in the kitchen with her mother, Kay Heard.

“My first word was actually ‘cookie,’” she says with a laugh.

Baking turned out to be a major part of her future. While hunkered down in her Las Vegas home, she shared more of her baking talents. It proved a productive way to spend her time during the dark days of the coronavirus pandemic.

“During COVID, my husband and I were in our main home in Las Vegas, and (baking) was all I was doing. I really sequestered myself,” she shares, seated in her living room.

“People couldn’t really celebrate, but they felt comfortable with me delivering a cake, so I started doing that.”

Curly Girl Kitchen s High Altitude Candy Cane Cake

Cake

Ingredients

2 ⅓ cups cake flour, fluffed, spooned and leveled

1 cup granulated sugar

2 tsp baking powder

½ tsp coarse Kosher salt (if using table salt, use half the amount)

2 large eggs

1 large egg white (save the extra yolk for another use)

1 cup buttermilk

⅓ cup unsalted butter, melted

⅓ cup vegetable oil

1 ½ tsp vanilla bean paste or vanilla extract

super red gel food coloring

bright white food coloring (optional)

Buttercream

1 cup unsalted butter, softened to room temperature

1 cup vegetable shortening

4 cups powdered sugar

1 tbsp meringue powder (optional)

¼ tsp coarse Kosher salt (if using table salt, use half the amount)

2 tsp vanilla extract

¾ tsp peppermint (not mint) extract

Decorating

Super red gel food coloring

1 Tbsp granulated sugar

2 Tbsp coarse white sparkling sugar

assorted candy canes, peppermint sticks, peppermint candy and lollipops

Instructions

Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of six 6-inch cake pans with nonstick baking spray.

In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk to combine well.

In another large bowl, whisk together the eggs, egg white, buttermilk, melted butter, oil and vanilla extract until smooth.

Add the dry ingredients to the wet, and whisk until mostly combined and smooth, about 10-15 seconds. Don’t over-mix, since you’ll be mixing the batter again when you add the food coloring.

Divide the batter evenly between two bowls. Add the red food coloring to one bowl of batter, and the white food coloring to the other bowl. Stir the coloring into the batter until combined.

Divide the red cake batter between 3 cake pans, then divide the white cake batter between 3 cake pans.

Bake on the center oven rack for about 13-15 minutes, until the centers spring back when lightly touched. Since there’s a small amount of batter in each pan, the layers will be fairly thin.

Cool the cakes in the pans before assembling and frosting.

Note: This cake also looks really nice with all of the cake batter colored red, so you’ll have 6 red layers of cake alternating with white buttercream.

After moving back to St. Simons Island three years ago, Hilliary whipped up one of her classic confections for her tennis partner. It didn’t take long before word spread far and wide that a new cake queen had arrived.

“She took it to a supper club, and it hit Instagram. That’s how everyone learned about me,” she says. “I never did any marketing. It was all word of mouth and from Instagram.”

That’s how her baking business started. She takes orders for various celebrations and events, including curated desserts for supper clubs. But recently, Hilliary embarked on a new venture — gluten-free goodies. While it is an international trend, her foray into this realm stemmed from necessity rather than fad following.

“A year ago, I was diagnosed with Celiac, so I was making myself sick every day when I would taste things. Now, I can’t taste anything unless it’s gluten-free. Even touching it, I have to be careful,” she says. “I have my mom working with me. She tastes for me.”

Her mom nodded with a grin.

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“It’s a tough job,” Kay says, feigning exasperation. “She also has me taste her gluten-free recipes so I can give her an honest opinion on how it is.”

Like all things, it’s taken Hilliary time to perfect her gluten-free options, but now she’s on a roll. And she’s found plenty of local folks who also embrace the diet.

“The last nine months, I’ve been exploring and creating gluten-free recipes that fill in what I like to eat … really good cakes, cookies, and bread … it’s really hard to find good gluten-free bread,” she said.

“It’s been overwhelming here … the amount of gluten-free orders I get. The island has been really helpful with all the test bakes. I go on a little run and drop them off at businesses and homes. I have everyone test it and give me feedback on what they think. So, the community has been very supportive of me developing my gluten-free baking.”

That will also come in handy when the actual holidays arrive. Hilliary has the skill to whip up just about anything one can dream of (gluten-free or otherwise).

Case in point, this peppermint dream of a cake. Inspired by online sensation Curly Girl Kitchen in Denver, we tasked her with crafting her own version — and she did not disappoint.

“I love Curly Girl Kitchen, so this was really fun to do,” she says, picking up her phone and flipping through the progress pics. “Of course, there is a point where you have to scrape it and the red smears … and you’re just praying that it will pull out.”

This cake takes some major know-how and might not be the best option for beginner bakers. Hilliary says that it can even challenge some seasoned veterans.

“I will say that those stripes are some of the hardest to do. I had to practice. It looks like a mess before it gets better. It is like life … when you’re like, ‘is there light at the end of the tunnel?’” she laughs.

Hilliary is a firm believer in the fact that everyone can become a baker.

“I still test bake stuff that is horrible, and I have to try again. Some days in the kitchen, everything goes wrong, and there are others when everything goes perfectly. It’s helpful to do a lot of research before you start and read the reviews, so you feel confident in what you’re about to bake,” she says. “But also, I think you have to be patient with yourself and keep trying.”

• Hilliary Heard’s delicious designs can be found @SkipDinnerEatDessert on Instagram. She also receives orders through this platform.

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(above) Gina D' Amico Lever and the 1960's Sea Island beach co age renovation. (photos by John Krivec)

a Culinary A air

Ryanne and David Carrier’s handcrafted empire

Food always has a tendency to bring people together. From families gathering daily in breakfast nooks to bountiful Thanksgiving and Christmas tables, there’s seemingly an invisible force that draws diners together.

For Ryanne and David Carrier, that pull proved to be the recipe for a love story lasting more than 20 years.

David hails from Queens, New York, while Ryanne grew up in Pennsylvania. Both went on to become highly-skilled chefs, who met (where else?) in a restaurant, in Chicago.

“It was at Trio Restaurant in Evanston, Illinois, just due north of Chicago but considered Chicagoland. I had connections, so they brought me into the back and Da-

WORDS BY LINDSEY ADKISON | PHOTOS BY JESS SWAN

vid was working there,” Ryanne says, seated at a table in a bustling Dulce Dough.

It wasn’t long before the two started dating. In a short six months, they were married.

“We’ve been married for … coming up on 22 years,” David adds, his 6’5 frame, folded into a seat beside her.

The couple’s culinary passion has always been a central point of their union. And, that has often meant being flexible. They lived in Apalachicola, Florida, where they had a restaurant before the recession in 2008.

“We had a restaurant down there for three years. It ended when the bubble burst,” David says. “So, the plans we had there were foiled. We moved to Talla-

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hassee and our daughter, Dulce, graduated from school there. Then, we did different things. It was a tough time for everybody.”

A Southern Sojourn

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The two spent time apart, while David returned to Chicago for consulting work, while Ryanne, albeit unknowingly, applied for a job at Sea Island.

“They advertised for a sommelier, but it was anonymous. The post just said Southeast Georgia,” she recalls with a giggle. “Then, I got a call and they told me it was Sea Island. I’d never heard of it. But, others I was working with had and they told me, ‘you have to go.’”

Eventually, both Carriers would join the five-star team on the private island. David became the Executive Sous Chef at The Cloister and Beach Club.

“It was the first time in about two years we lived under the same roof,” he says.

The Carriers worked together at Sea Island for a number of years. In 2015, a tantalizing opportunity present itself.

“A month after I left Sea Island, we got the chance to open Certified (Burgers and Beverage on St. Simons Island). We secured investors and got that going. I took the space over in August 2015. I foolishly thought we’d be open by the holidays … we opened the next June,” he says with a chuckle.

While Ryanne was still at Sea Island, she made her own contributions to Certified. She rolled out Donut Sunday on New Year’s Day in 2016, a sweet addition that quickly became a beloved tradition.

“Our first New Year’s Day, Ryanne said she was going to make donuts and rolls. And she did, then someone says, ‘Are you going to do it again next Sunday?’ And Ryanne said, ‘yes!’ That was the start of Dulce Dough,” David says.

The Sweet Spot

Dulce means “sweet” in Spanish (and of course, it’s also the Carriers’ daughter’s name).

The donuts served at Certified’s brunch on Sunday were such a big hit that soon Ryanne was planning her own brick-and-mortar donut shop.

“I had been looking for space in Brunswick and on the island. Every time I would find a place, someone would purchase it the day before,” she says.

Ryanne also had to withstand some naysayers who determined that a donut shop was a poor business plan.

Never one to give up, eventually Ryanne found that perfect spot — 1624 Frederica Road, St. Simons Island. Of course, that was in early 2020.

“We signed the paperwork in February 2020, then everything shutdown on March 15, 2020,” she says with a nod. “The first day I could open was December 25, 2020.”

But the Christmas day opportunity proved a true gift. She was finally able to unveil all of her hard work and her nostalgic aesthetic, set to soothe her customers during those troubled times.

“The building itself is was build in 1952. I felt like most of what would be around at that time would be from the late 40s with some 50s influences, so that’s what I tried to bring,” she says. “Pennsylvania Dutch was a huge thing, so I tried to implement a lot of Penn Dutch. I also wanted the vibrant colors, such as the teals and the pastels. I wanted to remind people that there was a time before COVID and there would be a time after COVID.”

Since opening her doors, Ryanne has stirred up a devout following. The bakery is open from 7 a.m. to 2 p.m. Wednesday to Sunday. On many days, all of their goodies — donuts, biscuits, and cinnamon buns — are gone by the time they close in the early afternoon.

“It’s been great. We see a lot of the same people every day,” she says.

Saluting Queens

While Ryan was opening Dulce Dough, David continued running Certified, as well as a new endeavor, Certified Pantry that was in the same plaza. Their solid work ethic was admirable, though a side effect of that commitment was burn out.

“We were saying ‘yes’ to everything spreading ourselves way too thin,” David recalls. “We had to hit the pause button and pivot again … reel things back in.”

That’s when they decided to let their part-

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ner buy them out of Certified and give up the Pantry. They used the funds to create something more in line with their roots — Woodside.

The vision took the form of a 32-seat restaurant with eight of those at its super chic bar. It features a small menu and staff.

Woodside has a Eurocentric flare and flavor. And, like Dulce Dough, the name has a close familial connection.

“His parents were opera singers who met in New York in the 60s,” Ryanne shares.

“They had the same music coach,” David adds.

Like the current Carriers, the pair married within six months. While they were performers at heart, they also worked in the hospitality industry to make ends meet.

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“David’s dad opened an Italian restaurant in Woodside, Queens, back in 78. So that’s where the name came from,” Ryanne says. “It has a European approach to food, which makes sense because we are both classical-trained chefs. David’s mother was from Quebec, so he grew up eating French food. He was also influenced by his father’s Northern Italian restaurant. Plus, it felt like we were filling a hole in the local dining experience.”

The Dream Team

Of course, juggling two busy restaurants is no easy task. Woodside is open from 5:30 to 9 p.m. Wednesday to Saturday with brunch served from 11 a.m. to 2 p.m. on Sunday. It’s located down from Certified at 24 Midway Square on St. Simons Island. Ryanne stays busy down Frederica Road, baking up a storm in the early morning hours.

But for this proverbial dream team, working hard is just what they do. Aside from building their restaurants,

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they’ve also made a point to give back to the community. The couple joined the inaugural Champions for Children fundraiser in 2022, benefitting Safe Harbor Children’s Center in Brunswick. Together, the Carriers raised $31,000, winning the overall contest and becoming the premier “champions.”

Whether it’s cooking in the kitchen or raising money for charity, the two simply work well together. And, after 22 years, that includes continuing putting effort into their marriage.

“Ryanne and I are both strong in our approach and the way we want to do things. A lot of the times it compliments each other … and a lot of times it doesn’t,” David says with a shrug. “It’s two alpha people and those two alpha people are married. So, it’s not easy. ”

But despite the challenges, the Carriers always have each other’s back. That’s always been their secret ingredient.

“There’s no body else I would want on my team,” Ryanne says with a grin. David nods, smiling back at his wife.

“She will always be the first pick on my team. We’ve had to claw and fight for a lot of things. We clawed and fought for our marriage, for our businesses, for our family … for everything that we possess. But we dug our heels in and we went after it, together,” he says.

A Brunswick INSTITUTION

Trace Fisher stood in the back of his pickup truck, framing the perfect shot with his phone.

“I got a picture of a sign,” he excitedly tells his traveling companion, Jessica Miller.

The duo had traveled from Lucedale, Mississippi, to the Georgia Coast. They didn’t plan to make a pit stop at Willie’s Wee-Nee Wagon, but after seeing an advertisement, they simply felt drawn to it.

“We saw the sign and just had to come see it. I like different and unique things,” Trace says. As if on cue, Donte Habersham walks outside.

“We’re taking pictures, we’re tourists,” Miller explains.

Habersham grins and nods.

“Please do and tag us,” he tells his new guests.

Once he waved the travelers on their way, Habersham had a rare free moment. In 2023, he took over operations at Willie’s, a beloved Altama Avenue eatery. This was in addition to his other restaurant, Mr. Shucks, located on Alatma Connector.

But even with his packed schedule, taking the reins of this treasured bit of Brunswick history was too good to pass up.

“We got a call from the Kaufmans last September. They said that they were buying the business and wanted us to take it over and run it as our own,” he recalls, seated in the back office.

Habersham was interested, but he had one stipulation. He wanted to bring longtime employee Mike Thomas back on board to help.

“I told them at the first meeting, ‘I’m not doing this unless Mike Thomas comes too,’” he says.

Thomas, who was seated next to Habersham, beamed.

“I called him about five seconds after I got up from the table with the Kaufmans. I told him I wanted him to help me, and he said he would. He said he had my back,” Habersham says.

The two started their venture together on December 7, 2023. Of course, Thomas is no newbie. In fact, he’s had more experience at Willie’s than just about anyone else.

“I started back here in 1994, and I worked here until 2005,” Thomas says. “Then, I came back in 2024.”

That’s an impressive 30-year span. But Willie’s itself started even further back — in the early 1970s.

“Willie’s started out of Chicago,” Thomas says. “It was a franchise … a small franchise.”

At the time, the Windy City was home to an enterprising couple — Arnell “Willie” and Yvonne Chambers. After vacationing in the Golden Isles, they decided to make the move. But, they wanted to bring some of that big city flavor with them.

They originally opened as a hot dog stand in 1972. Back then, the restaurant was located on the corner of Norwich and M Street. In 1975, it moved to its famed yellow-and-white-striped building at 3599 Altama. Yvonne worked at the window taking orders. Willie was often found mingling with the diners.

While many things have changed over the last 50 years, much of Willie’s original style has remained the same. The outdoor dining space maintains its original sense of nostalgia, as does its menu.

“Hot dogs were the big thing; that’s always been a favorite, and the chili dog,” says Thomas. Habersham nodded.

“… the fish sandwich. That stands out to me. That was the first thing I ever ate here when I was about 6-years-old. My mom brought me here and ordered it. I remember taking a big bite of it,” he laughs. “That was my first encounter with Willie’s, and Mike Thomas took my order. It was the fish sandwich and the tea. It was $2.50.”

Then, there’s the “internationally acclaimed pork chop sandwich.” The original Willie was so confident that it was the best in town that he was willing to put some major money on it.

“He’d offer $2,000 to any business with a better pork chop sandwich,” Thomas says.

“ … in Glynn County,” Habersham chimes in.

But he never paid up.

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“They once had a contest on Gloucester Street with judges,” Thomas says.

“Willie’s won,” Habersham adds with glee.

Willie’s pork chop sandwich has continued to reign supreme. Habersham and Thomas believe the secret is in the making.

“We make everything fresh, in-house. We make all of our sauces in-house. For our slaw, we shred our own cabbage,” Habersham says. “That’s the difference.”

Willie’s has been a part of the city for over 50 years, and it’s served more than just dogs, burgers, and sandwiches. It offered a place for folks to congregate and mingle, away from stereotypes and judgments.

“Willie’s is a staple in the community. It always has been. In the 1970s, it was a place where you would find Whites, Blacks, Hispanics all eating together,” Habersham says.

He adds that, at the time, it was also inspiring to a person of color owning a business in the deep South, an era only a few years past the Civil Rights movement.

“And you know, for the Black community, it means a lot. To have a Black man owning a business on a prime piece of property back then … that meant a lot,” Habersham says. “For me, he was a person I could look up to as a man of color.”

WORDS

BY

LINDSEY ADKISON | PHOTOS

BY

POSH SOUTH PHOTOGRAPHY

Historic Holidays:

The Jekyll Island Club Hotel brings Gilded Age Glam to Life

“Each winter, the club opens for a Christmas dinner, and the members come and go until warm weather drives them away toward the end of April.” — Munsey’s Magazine, 1904

Soft jazz poured from the speakers as ice cubes tinkled into cocktail glasses. Seasonal scents of cinnamon sticks, cloves, and oranges tangoed in the air as a tray of dainty tea cakes was gingerly placed on a table in the grand dining room.

This description could depict almost any point in the Jekyll Island Club’s 138-year history. It could be the present day or its early years when an exclusive group of the world’s wealthiest families assembled on the island to embrace the coast’s mild winter months.

The Jekyll Island Club members list included the Rockefellers, Goulds, Morgans, and Pulitzers. It was rumored that one-sixth of the world’s wealth was represented when its members gathered there.

“The Jekyll Island Club was a place like no other, known as ‘one… of the best situated, wealthiest, and most desirable outing clubs in the country,’” says Andrea Marroquin, Jekyll Island’s MOSAIC Museum curator.

The Club operated from 1886 to 1942, when World War II encroached on this blissful hideaway. The Queen-Annestyle clubhouse, which is today’s Jekyll Island Club Hotel, served as the anchor, surrounded by members’ private “cottages” that dot the historic district.

While the official Club season lasted from January to April, Marroquin says many would make a point to arrive early to celebrate Christmas with family.

“Club members and guests typically began appearing on the Club register early in December. Prominent Club families that enjoyed the holiday season on the island included the Goulds, Jennings, Albrights, Struthers, Goodyears, and Maurices,” she says.

“Much like today, the island’s inhabitants sent out holiday greetings, gathered greenery for holiday decorations, entertained family, guests, and staff with dinners and parties, and enjoyed gift giving.”

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Embracing Holiday History: Jekyll Island and its individual properties will be celebrating the holiday in a multitude of ways throughout the season. A complete listing of events with access to tickets can be found at jekyllisland.com/signature-events/holly-jolly-jekyll.

To learn more about the club and its members specifically, consider one of the following tours, hosted by the MOSAIC Museum:

• Holidays In History: November 29 to January 5, daily. Tours end at 3 p.m. on Christmas Eve and New Year’s Eve. There will be no tour on Christmas. This trolly tour will showcase what the holidays were like for members of the Jekyll Island Club, while exploring the decorated cottages throughout the district.

• Holly Jolly Light Tours: November 29 to January 5, nightly. Tours end at 3 p.m. on Christmas Eve and New Year’s Eve. There will be no tour on Christmas. This family-friendly trolley ride will weave through the 240-acre historic district, complete with festive music.

•Millionaire Motor Car Exclusive Light Experience: November 29 to January 5, nightly. Tours end at 3 p.m. on Christmas Eve. This trip to Christmases past is offered via vintage motor car. A replica Model-T will transport up to four guests on a private tour of the Historic District’s light displays. Children on this experience will receive a glow-in-thedark bracelet to light up the night and take home with them.

• Premium Parade Experience: At 6:30 p.m. December 14, a select group of participants will have the rare opportunity to ride one of the historic districts’ iconic trolleys that have become a tradition in Jekyll Island’s holiday celebration.

Marroquin adds that many popular Christmas traditions started during this period.

“The Jekyll Island Club families initiated some of our most cherished Christmas customs. From writing favorite Christmas stories and carols to popularizing pictures of Santa to manufacturing Christmas ornaments for the tree, club families helped to spread the spirit of Christmas to millions of Americans,” she says.

The past is very much present at the Jekyll Island Club Hotel, and the holidays offer a truly magical opportunity to celebrate like the millionaires who built America.

Kevin Baker, Director of Sales and Marketing, says that they are offering even more programs and activities for visitors and guests beginning in mid-November.

The storied structure will be adorned in sumptuous holiday decor earlier than ever this year. The festivities will kickoff with a Thanksgiving celebration at the hotel and at its seaside sister property, 80 Ocean.

“We’re doing a Thanksgiving meal in the grand dining room with tickets available for a traditional buffet-style dinner. Then, at 80 Ocean, it will be a sophisticated plated meal along with wine pairings,” Baker says.

The Morgan Center, a former tennis complex for millionaires now converted into one of the resort’s ballrooms, will provide families with an interactive historical experience.

“We will have period characters in costume who will share stories. It will be very family-friendly with vintage candy and game stations,” he says.

They will also have a music-centric celebration called Rock the Dock at the Wharf with Silver Bluff Brewery in Brunswick, featuring all day live music, an oyster roast and local beers.

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Once Thanksgiving passes, the entire island will begin its Holly Jolly Jekyll celebration with millions of lights twinkling and dozens of exciting activities scheduled. Like the island as a whole, the club hotel has lots of merry-making planned.

“We start rolling out a series of holiday teas, including a lunch with Santa and breakfast with the Grinch,” Baker says. “We will also have the Gilded Brunches on the first Sunday of every month, featuring cocktail and dish recipes from the 1920s. Guests may even get the chance to mingle with historical characters from the club era.”

Other points of interest include a bagpiper who plays while strolling the grounds of the resort. Another tradition is the “Sunset Sabering.” That’s where a sword is skillfully used to open a bottle of Champagne, which is then shared with guests. This event takes place on the club’s veranda on weekend evenings.

The holiday happenings continue, culminating in a traditional Christmas Eve dinner and Christmas day brunch in the Grand Dining Room.

“Those have always been very popular,” Baker says.

To wrap up the month, the club hotel offers a glitzy New Year’s Eve dinner, party, and New Year’s Day brunch.

“The dinner in the grand dining room will have stations. Then, over at 80 Ocean, there will be a special holiday menu,” Baker says.

“There will be a large New Year’s Great Gatsby themed party in the Morgan Center.”

On New Year’s Day, there will be a traditional breakfast with some traditional good luck tokens (a la black-eyed peas and collard greens) to welcome 2025.

“The holiday traditions at the Jekyll Island Club are more than just events—they’re about creating memories that last a lifetime. Each year, our community eagerly anticipates these celebrations, and we’re excited to welcome new guests to share in the joy and start their own cherished traditions,” says Baker.

WORDS BY LINDSEY

ADKISON

PHOTOS BY MICHELLE HOLTON

Red. Green. Silver. Gold.

For decades, those have been the go-to color scheme for all things Christmas.

Every now and then, you may be able to sneak in a bit of blue (thanks to Elvis Presley’s “Blue Christmas”), but even then, it seems a bit non-traditional.

But as the old adage goes, rules are made to be broken. Just ask Cary Anne Chambers.

A pharmacist by day and interior designer on the side, this busy mother of two is all about adding pops of pink, baby blues, and everything in-between. And the festive feels start before you even enter her home.

On this particular December day, five full-sized frosted Christmas trees, situated in a sea of pink poinsettias, adorn her St. Simons porch. Light blue, green, and pink balls line the walkway. A hot pink wreath on the door welcomes guests.

Christmas A Colorful

Stepping inside, you find a winter wonderland that is as vibrant as the lady herself. Chambers, whose design business is called A Pop of Colour, definitely lives up to the name.

The banister of the stairs is wrapped with a garland that features pink and green paper balls punctuated by lilac bows. While it’s a perfect way to introduce visitors to her home’s vibe, it also serves a practical purpose — it’s kid friendly.

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“I hate to tell them ‘don’t touch,’ so I was looking for something that they could actually be able to help decorate with. That’s where these paper balls came from,” she says, gesturing to one of the pieces. “It’s kind of like a fiesta.”

Walking through into the living room, the family’s tree is bedecked in a wash of bright blue, greens, and of course, pink. A dining room table is fully outfitted with colorful cups and retro-inspired dishes. Chambers has added in real oranges in dishes and on a wreath, which adds another layer to the holiday aesthetic.

“My husband’s family has citrus trees on their property, so I like to decorate with citrus if I can,” she says.

One of Chambers’ throw pillows seems to sum the look up perfectly — “Too much of a good thing is wonderful.”

“I tweaked a lot of it myself. I spray painted a lot of things,” she admits with a giggle. “I really just like bright colors. I do adapt my work to the style of my clients. But here, I could do my love and my love is vibrant color. Things that really bring joy. And I have little ones, a one-year-old and a four-year-old, so I wanted to create an atmosphere of happiness.”

Every year, her holiday decor takes different shapes, but Christmas 2023 was certainly giving that.

“I love to have a little bit of humility in my design … over there I have pink snowballs as decor. It’s whimsical and reminiscent of my childhood,” Chambers says.

When she starts planning her Christmas decor each year, she starts with one piece. Her Pop of Colour logo, which includes green, pink and blue, served as inspo for this look.

“These are my favorite dishes, so they were another source of inspiration. I start with an idea and build out from there,” she says.

Many of the items Chambers were from Michael’s and even some discount or resale stores, but the design was bolstered by heirlooms and high-end keepsakes.

More than anything, she tries to keep the focus on what matters most.

“Make decorating fun, not stressful. Take pictures, and make memories,” she says.

Carrie Anne Chambers of Pop of Colour’s Top Holiday Decorating Tips:

• Allow your decor to blend with your stage in life. The majority of the ornaments I used on my tree (in 2023) were paper. I wanted my toddlers to help decorate, and this allowed us to have so much less stress when decorating our tree.

• Select wrapping paper and ribbon that incorporates the rest of your decor.

• Use fresh greenery from your own yard to decorate. I love to add moss to my winter village displays … a little more realistic than snow for our area.

• Use seasonal fruit to add a fresh burst of color to your holiday decor.

• Invite friends and family to help. Put on your favorite Christmas movie or soundtrack in the background, and light your favorite holiday candle.

• Save broken ornaments and add to them each year, displaying them in a crystal bowl or jar.

• Remember, what goes up must come down. Create a plan for post-Christmas take-down as you go.

JACKSON BETHUNE

WORDS

BY

LINDSEY ADKISON

| PHOTO BY MICHELLE HOLTON

JJackson Bethune has grown up with a guitar in his hands. It started when he was a youngster, strumming away on his tiny toy, while his grandfather played with friends. The Darien native didn’t know then that this childhood pickin’ would lead to the stage of Grand Ole Opry in just a few short years.

Of course, it had always been a dream, one cemented in his mind when he first visited the Nashville-based venue, considered the pinnacle of country music.

“My parents took me when I was about 15. I remember sitting in the audience and saying to myself, ‘I’m going to play on that stage,’” he recalls.

That has been many a musician’s dream, but the now 23-year-old is one of the few who have seen it realized.

The Family Band

Before he stepped onto the sacred stage of the Opry, he had to build his base, not to mention his musical chops. Luckily, he grew up in a talented family who helped lay a proper foundation.

“I got into music through my grandpa. He played guitar and has for the majority of his life, but was never professional at it. He just did it for fun,” he says. “My dad plays a little bit. A couple of my aunts sing. My grandma played and led worship at her church, so on that side, music is prevalent.”

But it wasn’t just the Bethune brethren who inspired his journey. His mother’s side was also musically inclined.

“I really got it from both. My mom plays piano. My uncle plays. They are a little more on the classical side of things. My dad is more country and bluegrass.”

Bethune spent many a weekend with his grandparents soaking up tunes at the Woodbine Opry.

“I think I went every weekend until I was 13 or 14,” he says.

He also started getting serious about playing himself. That began when he was about six, taking guitar lessons on St. Simons Island. He took to music like a fish to water, often being able to play by ear, much to the chagrin of his teachers.

“Back then, I would catch things by ear and want to get ahead or do it differently than the teacher wanted. There were some clashes. Of course,

now, I teach and my students do it to me,” he says with a laugh. “It’s funny to see that come full circle.”

While he was developing his abilities, he was also learning more about the technical side of the music business. In fact, Bethune became so popular locally setting up sound systems for other bands, that many didn’t know he was a musician in his own right. That is, until the pandemic struck.

“I got my first job as a sound engineer at 16 and kept that career up until COVID. Then, all of that went away. But not many people in that professional world knew I played,” he recalls. “So when I was at home, I started posting some videos. The last couple of years it’s been half and half. If you look at my calendar it’s about equal, playing and doing the sound. It just depends on what stage I’m on.”

Bethune owns his own sound company now but still makes time to play with multiple groups. South of Athens, a local country band, has kept him busy over the past year.

“I also have the Jackson Bethune Trio. Then, The Satilla Blue, which is at the Woodbine Opry,” he says. “I’ve been sitting in with Will Moseley a good bit too.”

Next Stop Nashville

While he’s making waves playing, it was his technical prowess that set him on his path to Nashville. Bethune teamed up with The Malpass Brothers, an up-andcoming traditional country band.

“They’re kind of going back to the 60s and 70s … Merle Haggard and George Jones. I got to know them doing sound for music festivals. We struck up a friendship very quickly. They have a TV show, so I played on that with them,” he says.

It was during this time when Bethune was working with the brothers in Fort Worth Texas that a special call came through.

“I flew into Texas on a Sunday and we were going to be there until Thursday

night filming. I played with artists Neil McCoy and also T. Graham Brown on the show,” he says. “But the Grand Ole Opry called (The Malpass Brothers) on Monday and asked, ‘are y’all busy on Friday?’”

Being seasoned performers, they knew that when the Opry calls, the answer is always “yes.”

The Malpass Brothers were planning to drop into Nashville en route to their home in North Carolina, but Bethune didn’t harbor any real hopes of tagging along.

“They have done (the Opry) several times … I didn’t get my hopes up. I’m not considered full-time with them. I had a flight back here on Thursday because South of Athens was set to play Friday. I always try to keep my commitments … but,” he says with a giggle. “Both brothers came up to me and said, ‘hey, we appreciate all you’ve done for us this week, would you want to do this?’ Then, it hit.”

Bethune called his South of Athens bandmates, who supported him whole-heartedly.

“FishTales, who we do a lot of business with, graciously agreed to re-schedule us,” he adds.

The Hallowed Halls

Bethune remembers being directed to his dressing room past the portraits of country music’s greatest legends. He says it still remains surreal.

“It was like being in a dream. You see the plaque of all the members … Vince Gill, Alan Jackson, Reba, Carrie Underwood. It is unreal to think that they’ve walked this hall too,” he says.

Before long, he was standing behind the storied curtain. While he only had four days’ notice, his parents were able to fly up to be in the crowd as he stepped onstage.

“Before the show started, the big curtain goes up and I had tears running

down my face. I was just crying like a baby,” he says with a laugh.

He stepped out with The Malpass Brothers for their three song set. Remarkably, despite the emotional response, he remained cool as a cucumber.

“I didn’t have any nerves about playing,” he says.

In addition to his parents, Bethune had another little piece of home with him — a handmade guitar from SoGlo Gallery in Brunswick.

“It was a blue sparkle telecaster that they made early on. I got a guitar strap with red, white, and blue on it. The pick guard for it wasn’t really matching so Paul Stokes, who was in the military, I asked him if we could put an American flag pick guard on it,” he says. “He aged it and reliced it to make it look better than it did before. It’s one of my favorite guitars.”

The playing itself felt like milliseconds but the impression made that day in early March will last a lifetime.

“It inspired me to play better and it left me wanting to pursue more of my musician career,” he says.

While he’s always open to a return performance, Bethune is equally content to continue on with the musical life he’s built.

“You never know … is it a box that’s just checked and life goes back to normal?” he says.

For now, he will continue to work on his projects, offer sound engineering for other bands, and play with South of Athens. He will also continue teaching young guitarist at SoGlo Guitar Gallery, where he encourages his students to keep an open mind.

“You never know when a door will open. Definitely don’t burn bridges. Be open,” he says. “If you dream it, you can make it happen.”

OPERATION BED SPREADʼS BACK-TO-SCHOOL BEDLAM

Operation Bed Spread, a local nonprofit that offers beds to those in need, recently held its fall fundraiser at Broganʼs South on St. Simons Island. The event included food, live music, and a raffle for various prizes. The funds will go toward helping the mission continue through the year when requests for beds increase. For more information, visit operationbedspread.org.

Callie Foutz, left, and Carolyn Sanders

Celia Eisentrager, left, and Rees Carroll Jake and Tanya Erwin Jamie and Wesley Collier

Joey Baldwin, left, and Spencer Martin

Karen Bray and Deborah Frederick

Leslie McQuigg and Mary Lee McQuigg Sonja and Jim Bullard

Lynne Killian, from left, Yetive Johnson, Melissa LaCasse, and Bonnie Turner

Patti Sistrunk, Sophia Sistrunk, and Ann Marie and John Dalis

THE AMERICAN CANCER SOCIETYʼS VICTORY BOARDʼS GALA

The American Cancer Societyʼs Victory Boardʼs Gala was recently held at Sea Islandʼs Retreat Ballroom in the Island Club on St. Simons Island. The theme of the event was “Betting on a Cure” and included casino-style games, dinner, music, and auctions. Proceeds from the event will benefit local cancer programs. For details, visit seaisland.acsgala.org.

Alex and Caroline Mayfield Brett and Molly Nobles

Elizabeth McLachlin, left, and Lindsey Miller Holly Grace and Davis Thompson

Molly Wright, left, and Keri Anderson

CC Hightower, from left, Riley Mattox, Claire Auffenberg, Ally Haney, and Christian Freeman

GOLDEN ISLES LIVE! HOSTS BACHELORS OF BROADWAY

Golden Isles Live! recently hosted the Bachelors of Broadway in concert at Wesley Church at Frederica on St. Simons Island. The nonprofit concert series has been a part of the community since 1938 when a group of citizens organized to sponsor a concert association to bring musical acts to the area. Five concerts are held throughout the year. For more information, visit goldenisleslive.org.

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Leslie and Bill Dow Marcia Anderson and Marci DeSart

Dr. Steven, Whitney Stephen Michael and Vivian McConnell Paul and Patti Montgomery

Peter and Julie Abitz

Shakirah Davis, left, and Noni Simmons

THE COASTAL GEORGIA HISTORICAL SOCIETY HOSTS A LITTLE LIGHT MUSIC

The Coastal Georgia Historical Society recently concluded its Little Light Music concert series. The performances were held on the lawn of the lighthouse and featured a number of local and regional acts. Proceeds from the event supports the societyʼs programming. For details, visit coastalgeorgiahistory.org.

Susan Forsling, from left, Johnathan Stalder, Leslie Stalder, and Mark Forsling

Irene Harrison, left, and Patti Hyatt

Susanne Mericle, left, and Jeri Sweeney Randy Siegel, left, and Don Baker

Megan Grinstead, from left, Merrill Edens, Millie Grinstead, Asbury Edens, and Owen Edens

Mary Kathleen Ritter, left, and Ginny Rosener

Dottie and Don Fielder, from left, and Debbie Goodwin

F.L.O.W. HELD AT VILLAGE CREEK LANDING

For the Love of Water (F.L.O.W.) SSI, a charity paddle that benefits water safety and learn-to-swim programs, honors the memory of those who have lost their lives in local waters. It was held recently on St. Simons Island. It began with a launch from Gouldʼs Inlet. Participants were treated to music along the way from Josh Kirkland and Taylor Martin, who played on the Rainbow Island dock. The paddle ended at Village Creek Landing, where a welcome back party (open to the public) was held, featuring music from South of Savannah and The Pine Box Dwellers. Schroederʼs Market had food available for purchase.

Amanda Kuhn

Davis Scott, from left, Rosemary Esposito, Jo Scott, and Char H illosky

Edward Shanbacker, left, and Noreen OʼMearaGary and Debbie Vaughn, left, and Sarah and Mike BrodieJolie Smith, left, and Joey Tison

Creighton Koreski, left, and Maria Melinder

Kayleen and Patrick Rock

Libby Hydrick, left, and Joe Sofranko

Mary Moore and Martin Smith

Melissa Johnson, from left, Krisann Johnson, and Timi Pustzai

Sean Clarke, left, and Connor Griffin

Thursday, Dec. 5, 2024 6–7 p.m.